Pascento96's profile page
Recipes
Beef - Skillet Beef Supreme
By Pascento96
Brown beef in 2 T of oil. Add in onion, green pepper, celery, green beans and mushrooms
- 1/2 lb lean beef cut into strips
- 1 onion (sliced)
- 1 green pepper (sliced)
- 1 cup celery
- 1 cup cut green beans
- 4 oz sliced mushrooms
- 8 t cornstarch
- 2 T soy sauce
- 1 1/2 cup water
Appetizer - Tuscan Mushrooms
By Pascento96
Giada De Laurentiis - If you think stuffed mushrooms are bland, you'll find these a welcome change of pace — the ...
- 1/2 cup diced jarred roasted red bell peppers
- 1/2 cup diced pitted green olives
- 1/2 cup grated pecorino Romano
- 2 scallions, white parts only, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound white button mushrooms, cleaned and stemmed
- 1/4 cup finely chopped fresh basil leaves
Vegetable - Artichokes with Parsley and Garlic - Grilled
By Pascento96
Bring a large pot of salted water to a boil
- 6 fresh artichokes
- 2 lemons halved, plus 1/3 cup freshly squeezed lemon juice
- 3 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Beef - Sloppy Burgers
By Pascento96
Mix together and cook until meat is thoroughly done
- 1 lb ground beef
- 1/2 cup onion
- 1/4 cup green pepper
- 1/4 cup celery
- 1 4oz can tomato sauce
- 1/4 cup catsup
- 1 T vinegar
- 1 T. sugar
- 1 1/2 Worcestershire sauce
- 1 t salt
Veal - Rack
By Pascento96
Directions • Place veal on a platter and puncture holes all over it, about 1" apart, by pushing a paring knife i...
- 1 (4-1/2 lb.) rack of veal
- 6-8 each garlic cloves, cut into eighths
- 1/4 C. fresh rosemary leaves
- 1/4 C. fresh thyme leaves
- 1/4 C. fresh basil leaves
- 1 zest of 1 orange, grated
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 C. olive oil
Appetizer - Bruschetta, Mediterranean
By Pascento96
Preheat grill to medium-high heat
- 1 (1-pound) loaf ciabatta, cut into 1-inch wide slices
- 1/4 cup olive oil
- 1 (15-ounce) container whole milk ricotta
- 2 large seeded and diced tomatoes
- 2 tablespoons finely chopped kalamata olives
- 3 tablespoons freshly chopped basil leaves plus whole leaves, for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 lemon
- 1 teaspoon dried oregano
Veal – Paillards with Mushroom, Mustard and Sherry Sauce
By Pascento96
Season paillards on both sides with salt and pepper
- 4 Veal Paillards
- Salt and pepper
- 1 T extra-virgin olive oil
- 1 T plus 3T more unsalted butter
- 2 cups sliced mushrooms
- 2 T minced shallot
- 3 T medium-dry sherry
- 2 T Grainy mustard
- 3/4 cup low-sodium chicken stock
- 1 T finely chopped fresh chives
Dessert - Perfect Pie Crust
By Pascento96
Cut butter into flour. Beat egg add vinegar and water to egg
- 3 cup pre-sifted flour
- 1 1/3 cup shortening or lard (butter)
- 1 egg
- 1 T vinegar
- 1/3 cup cold water
Salad - Watermelon and Cantaloupe w/ Mint Vinaigrette
By Pascento96
Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller
- 1/2 watermelon
- 1 cantaloupe, cut in half, seeded
- 2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
- 2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
- 1 lemon juiced (1/4 cup)
- 1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
- 1/8 teaspoon amaretto
Dessert - Tapioca Pudding
By Pascento96
Mix together in pan to cook on
- 4 cups milk
- 1/3 cup sugar
- 1/4 t salt
- 2 egg yolks, beaten