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Recipes
Lamb - Rack of Lamb
By Pascento96
Preheat an oven to 450 degreesF
- 4 racks of lamb, each with 7 or 8 ribs, 3 to
- 3 1/2 lb. total, Frenched
- Salt and freshly ground pepper, to taste
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups roasting crust
- 3 Tbs. Dijon mustard
- 1/3 cup minced shallots
- 1/3 cup dry sherry
- 1 cup chicken stock
- 4 tsp. veal demi-glace
- 2 Tbs. unsalted butter, at room temperature
Chicken - Chicken with Feta Cheese
By Pascento96
1. In a small bowl, combine feta and oregano
- 3/4 cup crumbled feta cheese (about 3 oz)
- 1 t dried oregano
- 4 boneless, skinless chicken breast helves (6 to 8 oz each)
- Coarse salt and ground pepper
- 2 T olive oil
- 1/2 cup homemade or low-sodium store-bought chicken stock
- Juice of 1/2 lemon
- 2 T unsalted butter
Fish - Salmon Roasted with Lime and Cilantro
By Pascento96
1. Preheat oven to 450 degrees
- 4 skin-on salmon fillets (6 oz each)
- Coarse salt and freshly ground pepper
- 1/4 cup fresh lime juice
- 2 T soy sauce
- 1 t sugar
- 1 T chopped fresh cilantro leaves
Vegetable - Zucchini Crescent Pie
By Pascento96
1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat
- 2 tablespoons LAND O LAKES® Butter
- 4 cups thinly sliced zucchini
- 1 cup chopped onions
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- 2 Eggland's Best eggs, well beaten
- 2 cups shredded Muenster or mozzarella cheese (8 oz)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 2 teaspoons yellow mustard
Breakfast - Cranberry Coffee Cake
By Pascento96
CAKE: Beat butter and brown sugar together until smooth
- CAKE
- 3/4 Cup (1 1/2 sticks) butter, softened
- 1 1/4 cups packed light brown sugar
- 3 eggs
- 1 tsp ground ginger
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 3/4 cup chopped sweetened dried cranberries
- 4 ounces white chocolate, coarsely chopped
- FROSTING
- 4 ounces whipped cream cheese, room temp.
- 3 cups powdered sugar
- 4 tsp milk
- 1 tsp vanilla extract
- TOPPING
- 1/4 cup chopped sweetened dried cranberries
- 4 oz white chocolate -- good quality
Dessert - Amaretto Cheese Cake
By Pascento96
Crust - Blend together and line 10" spring foam pan
- Crust -
- 1 cube butter (1/2 cup)
- 1 egg yolk
- 1/4 cup sugar
- 1 1/2 cups flour
- 2 T Amaretto
- Filing -
- 5 pks (8 oz) cream cheese, softened
- 2 egg yolks + 5 eggs
- 3 T flour
- 1/4 cup Amaretto
- 1 3/4 cups sugar
Bread - Banana Walnut Bread
By Pascento96
Sift the flour, baking soda, and salt into a medium bowl, set aside
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces
Vegetable - Green Beans and Cherry Tomatoes
By Pascento96
Snap off both ends of the beans and wash under cold, running water
- 2 lbs green beans (the smallest available)
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 to 3 anchovy fillets, chopped
- 2 lbs cherry tomatoes, washed and sliced in half
- Salt and red pepper flakes to taste
- Slices of grilled or roasted bread
Pasta - Bolognese Sauce
By Pascento96
In a large skillet heat the olive oil
- 1/4 cup extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 carrot, coarsely chopped
- 1 pound ground chuck beef
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup flat-leaf Italian parsley, chopped
- 8 fresh basil leaves, chopped
- Salt and freshly ground black pepper
- 1/4 cup freshly grated Pecorino Romano
Appetizer - Shrimp Gourmet Dip
By Pascento96
Sprinkle gelatin over water to soften; stir over hot water until dissolved
- 1 t unflavored gelatin
- 1/4 cup cold water
- 2 8oz pkgs cream cheese, softened
- 2 T cooking sherry
- 3/4 seasoned salt
- 1 2oz jar pimiento, sliced, drained, chopped
- 1 6oz frozen shrimp
- 1/8 t peper
- 1/4 cup snipped parsley