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Recipes
Scalloped Potatoes and Ham
By karen1
Directions Preheat the oven to 375 degrees F
- 4 tablespoons (1/2 stick) butter, plus extra for greasing dish
- 1/2 yellow onion, diced
- 1/3 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1 1/2 cups milk
- Freshly ground black pepper
- 2 pounds russet potatoes, washed thoroughly
- 3 cups diced cooked ham
- 2 cups grated Monterey Jack cheese
- Chopped fresh parsley, for sprinkling, optional
Peas and Prosciutto
By karen1
Heat oil in a large saute pan over medium heat
- 1/4 cup Flavored Olive Oil (recipe follows)
- 1/2 cup finely chopped onion
- 1/2 cup diced prosciutto
- 1 15-ounce cans green peas, drained, or 2 cups fresh peas, cooked frozen peas also work
- 1 cup chicken broth
- Salt and pepper to taste
- Copyright 1998, Rao's Cookbook by Frank Pellegrino, All Rights Reserved
- 1 cup fine-quality olive oil (such as Filippo Berio)
- 4 garlic cloves, peeled and crushed
Creole Shrimp with Garlic and Lemon
By karen1
In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper
- 1 pound large shrimp, shelled and deveined
- 1 1/2 tablespoons minced garlic
- 1 tablespoon Creole seasoning
- 1 red bell pepper, finely chopped
- 2 tablespoons vegetable oil
- Juice of 2 lemons
- 1/4 cup chopped parsley
Avocado, Cilantro and White Onion Salad
By karen1
In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil
- 1 garlic clove, chopped
- 2 limes, juiced
- Pinch sugar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 medium, ripe avocados
- 1/2 medium white onion, thinly sliced
- 1 cup fresh picked cilantro leaves
- 1 to 2 radishes sliced
Bess London's Pecan Tassies
By karen1
With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
- One 3-ounce package cream cheese, at room temperature
- 1 cup all-purpose flour
- Nonstick cooking spray
- 1 large egg
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 1/2 cup pecans, finely chopped
Spicy Buffalo Chicken, Pepper Jack and Blue Cheese Read more at: http://www.foodnetwork.com/recipes/marys-grilled-cheese-sandwich-with-spicy-buffalo-chicken-pepper-jack-and-blue-cheese
By karen1
Brush both sides of each slice of bread with the butter
- 2 slices soft white bread
- 2 teaspoons unsalted butter, melted
- 1 tablespoon blue cheese at room temperature, crumbled
- 1 teaspoon heavy cream
- 1/4 cup shredded cooked chicken breast
- 1 tablespoon hot sauce, such as Frank's Hot
- 1 slice pepper jack cheese
Orecchiette with Roasted Fennel and Sausage
By karen1
For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F
- Vegetable oil cooking spray
- 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces (2 1/2 cups) orecchiette pasta
- 2 tablespoons extra-virgin olive oil
- One 4-ounce spicy Italian sausage link, casing removed
- 1 small onion, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced or smashed
- 2 tablespoons white wine, such as pinot grigio
- 8 oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- 1 teaspoon capers, rinsed and drained
- 1/2 cup grated Parmesan
Beef Bourguignon
By karen1
Copyright Ina Garten, All rights reserved
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
Belgian Waffles with Homemade Cinnamon Sugar Butter and Sauteed Cider Apples
By karen1
For the waffles: Preheat your waffle iron and brush the grate with butter
- Waffles
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar
- 1/2 teaspoon fine salt
- 3 large eggs
- 1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for waffle iron
- 1 1/2 cups buttermilk
- Sauteed Apples
- 2 cups apple cider
- 1 tablespoon light brown sugar
- 2 cinnamon sticks
- 2 tablespoons unsalted butter
- 2 Granny Smith apples, peeled, cored, and thinly sliced
- Homemade Cinnamon Sugar Butter
- 1 cup heavy cream
- Pinch fine sea salt
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Special equipment: waffle iron
Savory Coeur a la Creme
By karen1
2008, Ina Garten, All Rights Reserved
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
- Crackers, for serving