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Recipes
Salad Dressing - Blue Cheese Vinaigrette
By Pascento96
Whisk together vinegar, shallot, and mustard
- 3 T red wine vinegar
- 1 small shallot, finely chopped
- 1 t Dijon mustard
- ½ cup extra-virgin olive oil
- ¼ cup crumbled blue cheese (1 oz)
- Coarse salt and freshly ground pepper
Vegetable - Parmesan Potato Gratin
By Pascento96
1. Preheat oven to 325 degrees F
- 1 tablespoon olive oil
- 1 pound Parmesan cheese
- 4 slices bacon, crisp-cooked and crumbled
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh chives
- 1 tablespoon snipped fresh thyme
- 1 tablespoon snipped fresh rosemary
- 1/4 cup unsalted butter, cut up
- 4 pounds potatoes, peeled and finely sliced (about 12 cups)
- Salt
- Freshly ground black pepper
- 3/4 cup whole milk
- 3/4 cup whipping cream
- 3 tablespoons all-purpose flour
- Snipped fresh rosemary and thyme
Chicken - Chicken Italiano
By Pascento96
Between 2 pieces of plastic wrap, pound each chicken breast until thin
- 4 boneless chicken breasts (about 7 oz each)
- Salt and pepper
- 12 oz. Spinach, sautéed
- 1 red pepper roasted, peeled, seeded and quartered
- 12 oz. Goat cheese
- 8 oz. Parmesan cheese
- Flour for dredging
- 2 eggs
- 1/2 cup milk
- 1/2 lb. bread crumbs
- 2 oz. Romano cheese
- 4 t. chopped Italian parsley
- 2 t. granulated garlic
- 3/4 cup olive oil
Pork - Pork Paillards with Sour Cream
By Pascento96
Season pork paillards on both sides with salt and pepper
- 16 pork paillards
- Salt and pepper
- 2 T grapeseed oil or safflower oil
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken stock
- 1/3 cup sour cream (or more to thicken)
- 1/4 t sweet or smoked paprika
Eggs - Asparagus Frittata
By Pascento96
Whisk the eggs, parsley, cheese and 1 T olive oil and pepper
- 5 large eggs, beaten
- 3 T. chopped parsley
- 1/2 cup freshly grated Parmigianno-Reggiano
- 3 T. extra virgin olive oil, divided
- Freshly ground pepper
- 2 cloves garlic, chopped
- 8 oz asparagus
Appetizer - Avocado Bruschetta
By Pascento96
Combine first 10 ingredients in a bowl; toss gently to combine
- 2 avocados,cubed
- 2 plum tomatoes, seeded and diced
- 2 green onions, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons hot sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 36 French baguette slices
- 1/4 cup fresh cilantro, chopped
- (Tiger sauce can be used. Any cayenne-based hot sauce can substitute).
Fish - Salmon with Honey-Mustard Sauce
By Pascento96
Whisk together the mustards, honey, horseradish, mint and pepper in a small bowl
- 1/4 Cup Dijon mustard
- 2 T whole-grain mustard
- 3 T honey
- 2 T prepared horseradish, drained
- 2 T finely chopped fresh mint leaves
- Ground black pepper
Holiday - Egg Casserole Souffle
By Pascento96
Grease 2 qt casserole very well
- 8 slices white bread, buttered and cubed
- 1 lb Velveeta cheese, cubed
- 6 beaten eggs
- 3 cups milk
- 3/4 t. dry mustard
- Pepper
- 1 lb of cooked sausage, drained
Eggs - Huevos Rancheros
By Pascento96
Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl
- 2 small tomatoes
- 1 small onion
- 1 medium jalapeno pepper, chopped
- 2 cloves garlic; 1 chopped, 1 smashed
- 1/2 teaspoon hot sauce
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 15.5-ounce can black beans, drained and rinsed
- 4 large eggs
- 4 6-inch corn tortillas, warmed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
Vegetable - Brussels Sprouts with Panchetta
By Pascento96
(giada)
- 1 lb. fresh Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 3 oz. paper-thin slices pancetta, coarse chop
- 2 garlic cloves, minced
- Salt
- Freshly ground black pepper
- 3/4 cup low-salt chicken broth