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Recipes
Asian Lollipop Lamb Chops
By LETSEAT
Recipe courtesy Sam Choy
- 2 cups brown sugar
- 3/4 cup fresh garlic, minced
- 1/2 cup fresh cilantro leaves, minced
- 1/2 cup soy sauce
- 1 tablespoon peeled and minced fresh ginger
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon Chinese five spice powder
- Salt
- 8 to 12 lamb chops (2 to 3 per person)
- One 12-ounce bag fusilli pasta
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 1/2 tablespoons minced garlic
- 2 medium zucchini, julienned
- 1 medium carrot, peeled and julienned
- 6 cups heavy cream
- 3/4 cup grated Parmesan
- 1/2 cup fresh cilantro leaves, chopped
- Salt and ground pepper
Patti's Italian Stuffed Peppers
By LETSEAT
My mom used to make these when I was little
- 4 Red or green peppers
- 3 tbls olive oil
- 2 gloves garlic, small dice
- 1/2 onion, diced
- Day old bread, but in cubes
- 1/2 cup black olives, sliced
- 1 cup sun dried tomatoes, sliced
- 1 tbls tomato paste
- 1/2 parmesan cheese
- salt and pepper to taste
Ice Cream Birthday Cake
By LETSEAT
Preheat the oven to 375 degrees F
- Nonstick cooking spray, for greasing
- One 9-ounce package chocolate wafer cookies
- 1 stick (8 tablespoons) unsalted butter, melted
- 8 cups vanilla ice cream, softened
- 6 cups raspberry sorbet, softened
- One 11.5-ounce frozen pound cake, thawed, sliced 1/2-inch thick
- 1 cup hot fudge sauce
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Cocoa powder, for garnish
- Fresh raspberries, for garnish
- Equipment: One 9-inch springform pan
Lady and Sons' Chicken in Wine Sauce
By LETSEAT
Recipe courtesy Paula Deen
- 4 large skinless boneless chicken breasts
- 4 tablespoons butter, melted, plus more for casserole
- Kosher salt and freshly ground black pepper
- 6 ounces (about 8 slices) Swiss cheese
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1/4 cup white wine
- 1 cup herb-flavored stuffing mix, crushed
The Son's Cheese Biscuits
By LETSEAT
Preheat the oven to 375 degrees F
- 1/4 cup olive oil
- 2 cloves garlic, crushed
- 5 cups biscuit mix
- 2 cups low-fat 1-percent milk
- 1/2 cup reduced-fat shredded Cheddar
- 1/2 cup shredded Monterey Jack cheese
Zucchini fritters with chili lime mayo
By LETSEAT
I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium
- vegetable oil for frying
- 3 cups grated zucchini
- 1 cup diced onion
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup prepared mayo
- juice of half a lime
- 1/2 tsp chili powder
Orzo and Spinach Sort of Romano's Macaroni Grill Style
By LETSEAT
Tasty and versatile side dish and leftovers are great hot or cold
- 4 ounces julienne-shredded fresh spinach
- 1/2 small julienne-cut radicchio
- 1/4 cup pine nuts, lightly toasted
- 1/3 cup sun-dried tomato packed in oil, julienne cut
- 2 tablespoons capers
- 3 tablespoons sliced nicoise olives
- 4 ounces orzo pasta, cooked al dente and drained (1/2 box of Barilla)
- 1 tablespoon minced garlic
- 1/4 juice and small lemon, zest
- 1/4 cup olive oil, not extra virgin
- 1/3 cup freshly grated parmesan cheese
- fresh cracked pepper
Zucchini Fritters with Garlic Aioli Dipping Sauce
By LETSEAT
To prepare the fritters, heat the oil in a heavy-bottomed pot until it reaches 350°F
- Zucchini Fritters:
- 1-1/4 cups all-purpose flour
- 5 oz. white cheddar cheese, shredded
- 1/2 tsp. salt
- 1 tsp. black pepper
- 2 large eggs
- 1 cup cold beer
- 1/2 tsp. garlic powder
- 1 cup zucchini, julienned
- 1 cup yellow squash, julienned
- 1 small white onion, julienned or thinly sliced
- Dipping Sauce:
- 24 garlic cloves, peeled
- 1 Tbsp. olive oil
- 1-1/2 cups mayonnaise
- 4 Tbsp. lemon juice
- 1 tsp. black pepper
- 1/4 tsp. salt
- 1/4 cup fresh chives, chopped
Baked Ziti
By LETSEAT
Add to Recipe Box Now here's a classic midweek meal, or a hot dish to bring to a potluck
- 1 pound ziti (can sub penne) pasta
- Olive oil
- 1 pound bulk Italian sausage or ground beef or pork
- 1 large onion, chopped
- 3-4 garlic cloves, chopped
- 1 Tbsp fresh rosemary (or basil), minced
- 1 Tbsp Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
- 1/2 pound of mozzarella cheese, grated
- 1 heaping cup of ricotta cheese
- 1 cup grated parmesan or pecorino cheese
Baked Zucchini Sticks and Sweet Onion Dip
By LETSEAT
1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions
- Dip
- 1 tablespoon butter
- 1 medium sweet onion, about 1/2 pound, peeled and sliced
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon prepared mustard
- 1 cup mayonnaise
- salt and pepper to taste
- Zucchini sticks
- 3 medium zucchini, unpeeled, cut into 3"-long stick
- 1 tablespoon salt
- 1 cup Panko bread crumbs
- scant 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Pizza Seasoning or mixed Italian herbs
- olive oil spray
- 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten