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TAGLIATELLE - LEEK SAUCE

TAGLIATELLE - LEEK SAUCE

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1. Grill the sausages, slice them thin and set aside

  • 2 sweet Italian sausages
  • 2 large leeks
  • 2 T. olive oil
  • 1 tsp. minced shallot
  • 4 T. unsalted butter
  • 1 C. chicken stock
  • Salt and black pepper to taste
  • 2 T. salt
  • 1 lb. tagliatelle or other wide flat pasta
  • 1/2 C. fresh Parmesan-Reggiano cheese plus more for the table
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Chicken Parmigiana

Chicken Parmigiana

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Preheat oven to 400°F. Dip chicken into egg and then into bread crumbs, coating thoroughly

  • 4 boneless, skinless chicken breast halves
  • 2 eggs, beaten
  • 1 cup Progresso Italian Style Bread Crumbs
  • 1/4 cup Progresso Olive Oil
  • 1 jar (15 1/2 ounces) Progresso Meat Flavor Spaghetti Sauce
  • 1/2 Cup Progresso Grated Parmesan Cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
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Chicken Risotto

Chicken Risotto

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Combine 1 1/4 cups Williams-Sonoma Chicken or Vegetable Stock and 3 3/4 cups water In a saucepan

  • 1 1/4 cups Williams-Sonoma Chicken or Vegetable Stock
  • 3 3/4 cups water
  • 2 Tbs. butter
  • 1 / cup thinly sliced green onion
  • 2 cups rice
  • 2 cups shelled green peas
  • 1 cup hot broth
  • 1 oz. butter
  • 1/2 cup Parmesan cheese
  • Salt and Pepper
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VIDALIA ONION DIP

VIDALIA ONION DIP

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Heat oil and butter in large, nonstick skillet over medium heat

  • 2 tbsp peanut oil
  • 2 tbsp unsalted butter
  • 2 large Vidalia onions, chopped
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp ground red pepper (cayenne)
  • 1/8 tsp red pepper
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Garlic Bread Pingers

Garlic Bread Pingers

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Place chopped garlic on clean work surface and sprinkle with salt

  • 1 large clove garlic, coarsely chopped
  • 1/4 tsp salt
  • 5 tbsp unsalted butter, softened
  • 2 tbsp minced, fresh flat-leaf parsley
  • 2 tbsp minced scallions
  • 2 tbsp minced pitted kalamata olives
  • 2 tbsp minced sun-dried tomatoes in oil, drained
  • 12 slices firm white bread, lightly toasted, with crusts removed
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SANDWICH - MUFFULETTA

SANDWICH - MUFFULETTA

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1. Lay roll halves, cut side up on work surface

  • 4 Kaiser or other round, seeded rolls
  • 1 C. olive salad
  • 3 oz. thinly sliced cooked ham
  • 3 oz. thinly sliced Genoa salami
  • 4 oz. thinkly sliced mortadella
  • 4 slices provolone cheese
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BREAD - ZUCCHINI NUT LOAF

BREAD - ZUCCHINI NUT LOAF

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1. Preheat oven to 350 degrees

  • 1 C. sugar
  • 1 C. finely shredded zucchini
  • 1 egg
  • 1/4 C. cooking oil
  • 1/4 tsp. finely shredded lemon peel
  • 1 1/2 C. flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. baking powder
  • 1/2 C. chopped walnuts
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LINGUINI - OLIVES AND TOMATOES

LINGUINI - OLIVES AND TOMATOES

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1. In a large skillet, heat 6 T

  • 8 T. olive oil, divided
  • 1 C. diced onion
  • 4 cloves garlic, crushed
  • 4 ripe tomatoes (2 lb.) skinned, seeded and diced
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 C. crumbled feta cheese
  • 2 T. chopped parsley
  • 1 1/2 C. (1/2 lb.) pitted Kalamata olives, halved
  • 1 T. chopped fresh basil, thyme or rosemary
  • 3/4 lb. fresh linguini
  • Olive oil
  • 4 T. freshly grated Parmesan cheese
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Stuffed Chicken Breasts with Roasted Red Pepper Sauce

Stuffed Chicken Breasts with Roasted Red Pepper Sauce

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To make the stuffing, shred zucchini with a hand grater or in a food processor fitted with the shredding disk

  • 3 small zucchini (about 12 oz.)
  • 1/2 tsp. salt; or to taste
  • 2 shallots or 1/4 onion, peeled
  • 2 cloves garlic, peeled
  • 1 1/2 pkg. (4 to 5 oz. each) garlic and herb cheese, such as Ronctele, Alouette or Boursin
  • 3/4 c. grated Parmesan cheese (about 3 oz.)
  • 12 large boneless and skinless chicken breast halves, pounded very thin (6 to 8 oz. each)
  • Salt and pepper
  • 4 tbsp. (1/2 stick) butter or margarine, melted
  • Paprika
  • Roasted Red Pepper Sauce
  • 4 large or 8 small red bell peppers
  • 1/4 c. raspberry or red-wine vinegar
  • 1/4 c. dry red wine
  • 2 tsp. cornstarch
  • 1 c. chicken broth
  • Salt and pepper to taste
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Refried Black Bean with Goat Cheese

Refried Black Bean with Goat Cheese

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To prepare bean: In heavy bottomed, non stick pan, melt lard over medium-low heat, Saute garlic and onion about 10...

  • 2 tablespoons lard
  • 1 1/2 tablespoons finely chopped garlic
  • 4 teaspoons finely chopped white onion
  • 2 cups cooked black beans
  • 1/2 teaspoon canned chipolte Chile, pureed
  • 2 tablespoons chopped mint
  • 4 ounces goat cheese
  • 1/3 cup heavy cream
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