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Recipes
Grilled Zucchini with Fresh Mozzarella
By KennySD
The delicate taste of fresh mozzarella offers a delicious counterpoint to the garlic-and-vinegar-macerated zucchini
- 3 Zucchini (about 1 pound), cut lengthwise into 1/4-inch slices
- 2 tbl Olive Oil
- Salt
- Fresh-ground Black Pepper
- 1/4 tsp Wine Vinegar
- 1 clove Garlic, minced
- 1 tbl chopped Flat-leaf Parsley
- 1/2 lb salted fresh Mozzarella cheese, cut into thick slices
Broccoli Salad with Basil Vinaigrette
By KennySD
Nutrition Information: Calories: 100 Fat
- For the Salad:
- 1 lb Broccoli, trimmed and cut into florets
- 1 Red Bell Pepper, roasted, peeled and cut into thick strips
- 1 Yellow Bell Pepper, roasted, peeled and cut into thick strips
- 2 tbl tiny Capers, drained
- 3 small Green Onions, thinly sliced
- 1/3 cup Sun-dried Tomatoes, chopped
- For the Dressing:
- 2 tbl Basil Oil
- 2 tbl Olive Oil
- 1 tbl Balsamic Vinegar
- 1 clove Garlic, crushed
- Salt and fresh ground Black Pepper
Potatoes Baked with Tomato and Onion
By KennySD
This is one of the many baked vegetable dishes from Apulia, and is known locally by its dialect name, tiella, from ...
- 2 lb Potatoes, sliced 1/4 in thick
- 2 Onions, thinly sliced
- 1 lb ripe Tomatoes, seeded and chopped
- 1/2 cup Olive Oil
- Salt
- 2 tbl dried Oregano
- 1/2 cup freshly grated Pecorino Cheese
- 1 cup Water
Antipasto Salad Platter
By KennySD
Making your own antipasto platter is impressive to your guests, Switch up the veggies and cheeses to your liking
- DRESSING:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, crushed
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon capers, finely chopped
- 1 tablespoon finely chopped anchovy fillets
- 1 teaspoon tomato paste
- 1/2 teaspoon sugar
- Freshly ground pepper
- 2 pounds eggplant, sliced into 1/2 inch rounds
- Salt, to taste
- 2 red bell peppers
- 1 yellow bell pepper
- 1/2 cup all-purpose flour
- Olive oil, for frying
- 1 pound plum tomatoes, sliced lengthwise
- 10 ounces fresh Mozzarella cheese (bocconcini), sliced
Scallops Bordelaise
By KennySD
In a skillet, combine the butter, onions, garlic and bell pepper, and saute until lightly brown
- 3/4 lb (3 sticks) butter
- 1/2 cup finely chopped onions
- 3 cloves crushed garlic
- 1/4 cup finely chopped bell pepper
- 2 lbs medium-sized (30-to 40-count) scallops
- 2 tbls Worcestershire sauce
- 3 tbls chopped parsley
- 1/3 cup sherry
Spiced Blueberry Pie
By KennySD
The spices in this pie make it special, but if you’re hooked on tradition, omit the cinnamon, allspice, and clove...
- For the Filling:
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup cornstarch
- 1 tsp finely shredded lemon peel
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- Dash ground cloves
- 6 cups fresh or frozen blueberries
- For the Pastry:
- Pastry for Double-Crust Pie
- Milk
- Granulated sugar
Broccoli, Red Pepper, and Cheddar Chowder
By KennySD
Discard tough lower third of broccoli stem
- 1 small head Broccoli (1/2 lb)
- 1 large boiling Potato (1/2 lb)
- 1 large Onion, chopped
- 1 red Bell Pepper, cut into 1/2-inch pieces
- 1 large Garlic clove, finely chopped
- 2 tbl unsalted Butter
- 1 tsp ground Cumin
- 1 tsp Salt
- 1/4 tsp black Pepper
- 1/2 tsp dry Mustard
- 2 tbl all-purpose Flour
- 3/4 cup Heavy Cream
- 6 oz Sharp Cheddar, coarsely grated (1 1/2 cups)
Classic Green Bean Casserole
By KennySD
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole
- 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
- 1/2 cup Milk
- 1 tsp Soy Sauce
- Dash ground Black Pepper
- 4 cups cooked cut Green Beans
- 1 1/3 cups French Fried Onions
- 1/4 cup toasted sliced Almonds
- 2 slices Bacon
Lasagne
By KennySD
Brown onion and garlic in oil
- Sauce:
- 1 med. onion, chopped
- 2 garlic cloves, minced
- 2 tbl. olive oil
- 1 lb. lean (7% fat) ground beef
- 2 14 oz. cans Italian tomatoes
- 1 can tomato paste
- 1 c. water
- 1/2 c. wheat germ (optional)
- salt to taste
- 1/4 tsp. cayenne pepper
- 1 tsp. sugar
- 1 tsp. dried basil
- 2 bay leaves
- Lasagne:
- 8 oz. lasagne noodles
- 1 lb. ricotta cheese
- 8 oz. part skim mozzarella cheese
- 1 16 oz. jar marinara sauce
- 1/2 c. grated Parmesan cheese
Baked French Onion Soup
By KennySD
Melt Butter with Oil in a large soup pot, add Sliced Onion and stir to coat
- 3 tbs Butter
- 1 tbs Oil
- 3 lb Onion sliced very thin
- 1 tsp Salt
- 1 tsp White Sugar
- 3 tbs Flour
- 4 can Beef Consomme
- 4 can Water
- 2 cup Dry Red Wine
- 1 Bay Leave
- 1 tsp Sage
- 1 Slice French Bread toasted
- 1 Gruyere Cheese shredded
- 1 Parmesan Cheese shredded