Pascento96's profile page
Recipes
Appetizer - Pull-Apart Party Loaf
By Pascento96
Heat oven to 350°F. Place two (24-inch) pieces aluminum foil, crossing one over the other, on flat surface
- 1 (16- to 18-ounce) round loaf Italian or sourdough bread
- 1/4 cup Land O Lakes® Butter, melted
- 1 teaspoon dry ranch dressing mix
- 1/2 cup (about 5 slices) cooked chopped thick-cut bacon
- 1/4 cup jarred jalapeño peppers, chopped
- 10 (3/4-ounce) slices Land O Lakes® Deli American Cheese, chopped
- 2 teaspoons chopped fresh parsley, if desired
Pasta - Baked Ziti - Pascento
By Pascento96
Put sauce in bottom of pan – put mixture in pan and add more sauce on top and additional mozzarella Bake at 35
- 1 lb ziti noodle – barely cook noodles
- 1/2 lb ricotta cheese
- 1/2 lb mozzarella cheese
- Parsley
- Pepper
- Add some sauce to mixture
Soup - Sweet Potao Soup
By Pascento96
Melt the butter in a large, heavy-bottomed pot over medium high heat
- 2 T. (1/4 stick) butter
- 1 cup chopped onion
- 2 small celery stalks, chopped
- 1 medium leek, sliced (white and pale green parts only)
- 1 large garlic clove, chopped
- 1 1/2 lb red-skinned sweet potatoes (yams), peeled, but into 1” pieces (abut 5 cups)
- 4 cups chicken stock or canned low-salt chicken broth
- 1 cinnamon stick
- 1/4 t. ground nutmeg
- 1 1/2 cups half & half
- 2 T. bourbon
- The leafy tops of the celery stalks, chopped
Pasta - Fettucine alfredo with fresh asparagus
By Pascento96
Mario Batali
- 1 pound medium asparagus, ends snapped off
- 1 1/4 pounds fresh pasta, cut into tagliatelle or fettucine
- 8 tablespoons (1 stick) unsalted butter, cut into 1/8-inch pieces
- Parmigiano-Reggiano
- Salt and freshly ground black pepper
Soup - Tuscan White Bean & Garlic Soup
By Pascento96
Place a medium, heavy soup pot over medium heat
- 2 T. butter
- 1 T. olive oil
- 2 shallots, chopped
- 1 sage leaf
- 2 (15-oz) cans cannelloni beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 cloves garlic, cut in 1/2
- 1/2 cup cream
- 1/2 t. freshly ground black pepper
- 6 slices ciabatta bread
- Extra-virgin olive oil, for drizzling
Vegetable - Parmesan-Roasted Cauliflower
By Pascento96
Preheat oven to 425 degrees F
- 6 cups cauliflower florets
- 1 tablespoon olive oil
- Salt
- Pepper
- 1/2 cup freshly shredded Parmesan cheese
- 1/4 cup butter
- 2 garlic cloves, chopped
- 2/3 cup slivered almonds, chopped
- 2/3 cup panko
Soup - Cheddar-Ale Soup
By Pascento96
In stockpot over medium low heat, melt butter
- 4 T (1/2 stick) unsalted butter
- 1 yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, peeled and finely dices
- 1/3 cup all purpose flour
- 1 3/4 cups milk
- 1 3/4 cups chicken stock
- 1 bottle (12 oz) ale
- 1 T. Worcestershire sauce
- 1 t. dry mustard
- 1 1/4 lb sharp cheddar cheese, grated
- Cayenne pepper to taste
Soup - Black Bean Soup
By Pascento96
Soak beans 6 to 8 hours, rinse lightly and throw in the coup pot with the stock, bring to simmer for about 15 minut...
- Black beans (1/2 bag for 4 to 6 people)
- Stock –
- 2 cans beef soup
- 1 can chicken soup
- 1 cup chopped onion
- 3 bay leaves
- Spices –
- 1 t. Creole seasoning (look for one with celery salt, chili, cayenne, paprika etc..)
- 1 t. oregano (heaping)
- 3/4 t. chili powder
- Dash Cayenne
- Garnish –
- 1/2 cup cilantro
- Sour cream
- Red onion
Salad - Tricolore salad with Parmigiano-Reggiano
By Pascento96
Mario Batali
- 1 pound arugula (3 large bunches), trimmed, washed, and spun dry
- 2 heads Belgian endive, cored and cut into 3/4-inch-wide slices
- 1 large radicchio, cored and coarsely chopped
- 6 tablespoons lemon vinaigrette (see below)
- Maldon or other flaky sea salt and coarsely ground black pepper
- A 4-ounce chunk of Parmigiano-Reggiano for shaving
- Lemon vinaigrette
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
- 1/2 cup extra-virgin olive oil, preferably Tuscan
Vegetable - Orzo and Snap Pea Salad
By Pascento96
In a large pot of boiling salted water, cook orzo 5 minutes
- 1/2 lb orzo
- 1 lb sugar snap peas, trimmed and halved crosswise
- 2 small yellow squash, halved lengthwise and cut crosswise into 1/2” pieces
- 3 T. fresh lemon juice
- 2 T. olive oil
- 2 T finely grated Parmesan cheese
- Ground pepper