Howie's profile page
Recipes
Macaroni & Cheese
By Howie
1) Cook macaroni in boiling salted water
- 2 cups macaroni
- 1 tb flour
- 1 tb butter, melted
- 1 cup milk
- chunks of velveeta cheese
- grated cheese
- bacon bits
- * equal amounts of french mimolette, fontina, gruyere and parmesan is also good
Caesar Salad
By Howie
1) Seperate the romaine lettuce and wash the leaves under cold running water
- 1 large head romaine lettuce
- 1 clove garlic, halved
- 1/2 cup salad oil (peanut, corn, or olive)
- 1 cup french bread cubes, 1/2" crusts removed
- 3/4 tsp salt
- 1/4 tsp fresh ground pepper
- 1/4 tsp dry mustard
- 1 1/2 tsp worcestershire
- 3 anchovies, drained and chopped
- 1 egg
- 2 tb parmesan cheese, grated
- 2 tb lemon juice (1/2 lemon)
Pate, Smoked Salmon
By Howie
1) Reserve a few pieces of slamon, puree the remaining in a food processor
- 1 cup smoked salmon
- 1/2 cup cream cheese
- 1/2 cup unsalted butter
- 1/4 cup sour cream
- 1 tb lemon juice
- Pepper to taste
- 1/4 cup pistachios, coarsely chopped
- 1/4 cup fresh dill, finely chopped
Yellow & Green Noodles with Cream, Ham & Mushroom Sauce
By Howie
1) Slice off the ends of the mushroom stems
- 3/4 lb crisp white mushrooms
- 2 tb shallots or yellow onion, finely chopped
- 6 tb butter
- salt
- fresh ground pepper
- 6 oz unsmoked ham, shredded
- 3/4 cup heavy whipping cream
- 1/2 cup parmesan, freshly grated
- Fettucine (made with 2 eggs, 1 1/2 cups all purpose flour)
- Spinach pasta, cut into fettucine
Fusilli alla Primavera
By Howie
1) Cook the pasta in salted boiling water for nine minutes until "al dente" (slightly undercooked)
- 1 lb fusilli pasta
- 2 med. zucchini
- 2 med. carrots
- 2 med. celery sticks
- 1 onion
- 2 med. leeks
- 2 tomatoes
- 1 tea cup peas
- 2 garlic cloves, whole
- 2 tea cups fresh tomato sauce
- 2 tb olive oil
- parsley, chopped
- fresh basil leaves
- parmesan cheese
- salt & pepper
Ginger Carrots
By Howie
1) Cook carrots until tender
- 6 carrots, peeled and sliced
- 4 tb butter
- 1 " fresh ginger, cut thinly
- 1-2 cloves garlic
- 3 tb onions
- 1 tb honey
- 1 tb lemon juice
Crab Louis
By Howie
1) Combine the mayo, chili sauce, scallions, peppers, lemon juice, Worcestershire, Tobasco and salt in a deep mixin...
- 1 1/2 cups freshly made mayo, or substitute 1 1/2 cups unsweetened bottled mayo
- 1/4 cup bottled chili sauce
- 3 tb scallions, finely chopped, including 2 inches of the green tops
- 3 tb sweet green peppers, finely chopped
- 1 tb fresh lemon juice, strained
- 1 1/2 tsp Worcestershire sauce
- 4 drops tobasco
- 1/2 tsp salt
- 1 1/2 lbs (3 cups) freshly cooked or defrosted frozen crabmeat, preferably dungeness, drained and thoroughly picked over to remove all bits of shell and cartilage, then cut into 1 inch pieces
- 3 large firm ripe avacados
- 2 heads bibb or boston lettuce, seperated into leaves, trimmed, washed, dried and thoroughly chilled
- 2 medium sized firm ripe tomatoes, washed, stemmed, and each cut lengthwise into 6 wedges
- 3 hard-cooked eggs, cut lengthwise into quarters
Mad Madeline's Cheese Puffs
By Howie
1) Whip softened cheese and butter until fluffy
- 2 sandwhich loaves, day old, thinly sliced (Skylark bread if possible)
- 1 lb velveeta cheese
- 3/4 lb butter
Dijon Chicken
By Howie
1) Preheat oven to 400 degrees
- 12 chicken pieces
- salt & pepper
- garlic salt or powder (optional)
- 1 jar (8 oz) dijon mustard
- 1 cup sour cream
- Italian-flavoured breadcrumbs
Dilled Shrimp on Cucumber
By Howie
1) Combine first 5 ingredients and spoon onto cucumber slices
- 4 oz bay shrimp
- 1 oz sour cream
- 1 oz softened cream cheese
- 1 tsp chopped fresh dill weed (or 1/2 tsp dried dill)
- pinch of salt and white pepper
- 10-12 cucumber slices, about 1/4 inch thick