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Recipes
Chicken - White Bean And Chicken Chili
By Pascento96
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 11/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Pork - Pork Chops Agrodolce with Herbed Bean Salad
By Pascento96
Prepared in the Roman style, these pork chops feature sweet and sour flavorings (honey and balsamic vinegar), hence...
- 4 bone-in pork chops, each about 1 lb. and 1 inch thick
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 2 Tbs. honey
- 1/2 cup balsamic vinegar
- 1 tsp. minced fresh thyme
- 1/2 cup chicken broth
- 2 Tbs. unsalted butter
Breakfast - Blueberry Buckle
By Pascento96
Mix first 3 ingredients together and stir in mild
- 3/4 cup sugar
- 1/4 cup soft butter
- 1 egg
- 1/2 cup milk
- 2 cups flour
- 2 t. baking powder
- 2 cups whole (frozen blueberries)
- Topping –
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup soft butter
- 1/2 t. cinnamon
Fish - Slow-Roasted Salmon with Potatoes
By Pascento96
Preheat the oven to 450 degrees F
- 3 bunches leeks, trimmed and quartered lengthwise
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- Sea salt
- 3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
- 1 1/2 pounds fingerling potatoes
- 1 shallot
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh tarragon
- 2 tablespoons fresh parsley
- Juice of 1/2 lemon
Bread - Olive Bread
By Pascento96
On a lightly floured surface, pat loaf into a circle
- 12 Kalamata olives
- 1 minced garlic clove
- 1/2 t. olive oil
- l lb frozen bread loaf
Bread - Garlic Bread
By Pascento96
Preheat the over to 350 degrees
- 6 large garlic cloves, chopped
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh oregano leaves
- Freshly ground black pepper
- 1/2 cup good olive oil
- 1 loaf ciabatta bread
- 2 T unsalted butter
Bread - Poppy Cheese Loaf
By Pascento96
Peel or cut off top crust and partway down on sides of one loaf Vienna bread
- 1/4 lb butter, softened
- 1 8oz tube cheese spread, softened
- 2 T prepared mustard
- 2 T. poppy seeds
Eggs - Frittata with Sausage, Wild Mushrooms
By Pascento96
A hearty entrée for a weekend brunch, this savory frittata is easy to prepare with our specially designed nonstick...
- 8 eggs
- Kosher salt and freshly ground pepper, to taste
- 6 oz. white cheddar cheese, cut into 1/4-inch dice
- 1 tsp. plus 2 Tbs. olive oil
- 1/2 lb. mild Italian sausage, casings removed
- 3/4 lb. assorted wild mushrooms, cleaned, trimmed and cut into 1- to 2-inch pieces
- 1 bunch Swiss chard, about 3/4 lb., stems removed and leaves cut into 1-inch strips
Dessert - Tiramisu - Pascento
By Pascento96
Dip 12 Ladyfingers quickly in espresso
- 24 Italian Ladyfingers or Genoise
- 1 1/2 cup espresso, cooled
- 6 eggs, separated
- 1 lb Mascarpone cheese
- 3 T. sugar
- 2 T Marsala
- 2 T Triple Sec
- 2 T brandy
- 1 t. orange extract
- 8 oz bittersweet chocolate chopped
Pork - Mushroom Glazed Pork Chops
By Pascento96
Arrange oven racks in upper and lower thirds of oven
- 10 ounce(s) cremini mushrooms, trimmed and quartered
- 8 ounce(s) fresh shiitake mushrooms, stems discarded, cut into 1-inch pieces if large
- 2 clove(s) garlic, very thinly sliced
- 1 teaspoon(s) sugar
- 1 tablespoon(s) sherry vinegar
- 1 teaspoon(s) sherry vinegar
- Salt and pepper
- 1 tablespoon(s) vegetable oil
- 4 (each 6 ounces, 1-inch thick) boneless, center-cut pork loin chops
- 1 medium (6- to 8-ounce) onion, finely chopped
- 1/4 cup(s) cognac
- 1/4 cup(s) light cream
- 2 fresh sage leaves, thinly sliced