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Recipes
Sliced Sausages over Spaghetti with tomato Basil Sauce
By bskippa
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound whole wheat spaghetti
- 1 1/2 pounds fresh chicken sausage or italian hot or sweet sausage
- 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 2 cloves garlic, grated or minced
- 1/4 About 1/4 cup grated onion
- One 28-ounce can italian tomatoes in puree
- A few leaves fresh basil, torn
- 1 tablespoon butter
- Freshly grated parmigiano-reggiano cheese
Chicken, brie & bacon turnovers
By bskippa
Preheat the oven to 350 and line a rimmed baking sheet with a rack
- 4 boneless skinless chicken breasts
- 2 teas. cajun seasoning
- 1 sheet frozen puff pastry, thawed
- 4 oz brie cheese - cut lengthwise into 4 slices
- 4 slices bacon, cooked and crumbled
- salt
- pepper
- olive oil
Apple and Watercress Salad
By bskippa
Preheat the oven to 350°
- 3 Granny Smith apples, cored and sliced into thin wedges
- 1 cup walnuts
- Salt and pepper
- 6 slices bacon
- 2 shallots, peeled and quartered
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1-1/2 teaspoons chopped fresh tarragon
- 1 teaspoon chopped fresh thyme
- 3 tablespoons white wine vinegar
- 1 cup vegetable oil
- 3 heads Belgian endive, chopped
- 3 bunches watercress, large stems discarded
Tomato Minestron Soup with Garlic Bread Croutons
By bskippa
a soup pot, heat the EVOO, a couple of turns of the pan, over medium-high heat
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1/4 pound pancetta or thick-cut prosciutto, finely chopped (optional)
- 1 pound zucchini, cut into strips lengthwise (discarding the seedy centers), then cut into small pieces
- 2 ribs celery with leafy tops, finely chopped
- 1 small carrot, finely chopped
- 1 onion, finely chopped
- 1 bay leaf
- 3 cloves garlic, finely chopped
- Salt and pepper
- One 32-ounce container (4 cups) chicken or vegetable stock
- One 15-ounce can cannellini beans, rinsed
- One 15-ounce can tomato puree or crushed tomatoes
- 1/4 pound whole wheat penne or other short-cut pasta
- A handful basil, torn into pieces
- 2 tablespoons butter
- 4 thick slices italian bread
- 1/2 About 1/2 cup freshly grated parmigiano-reggiano
- Finely chopped parsley, for garnish
Bacon and Cabbage Home Fries
By bskippa
In a large saucepan, add the potatoes and enough salted water to cover
- 2 baking potatoes (about 1 1/4 pounds), halved crosswise
- 1/2 pound thick-sliced bacon, cut into 1-inch pieces
- 1/2 red onion, finely chopped
- 1-1/4 pounds savoy cabbage, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
Peanut Noodles
By bskippa
1. In a large pot of boiling, salted water, cook the pasta until al dente
- 1 pound spaghetti
- 2 tablespoons vegetable oil
- 1 tablespoon red curry paste, plus more to taste
- One 14.5-ounce can chicken broth (about 2 cups)
- One 13.5 ounce can unsweetened coconut milk
- 2/3 cup creamy peanut butter
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 2 teaspoons soy sauce
- Crushed peanuts, for garnish
One Dish Chicken and Rice
By bskippa
Preheat oven to 350. Blend soup, milk, salt, pepper, and mayonnaise in medium bowl
- 1 10 3/4-ounce can cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup mayonnaise
- 2 cups chicken breasts chopped
- 1 cup frozen green peas
- 1/4 cup green peppers
- 2 cups cooked white rice
- 1 cup cheddar cheese
Hot and Cold Sesame Noodles
By bskippa
Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold ...
- 1/2 * 1/2 pound spaghetti noodles
- 1/4 * 1/4 cup Tamari (dark soy sauce)
- 1/4 * 1/4 rounded cup smooth peanut butter, softened in microwave for 15 seconds on high
- 2 * 2 tablespoons cider vinegar or rice wine vinegar
- 1 * 1 tablespoon dark sesame oil (eyeball it)
- 2 * 2 tablespoons hot sauce
- 2 * 2 cups shredded cabbage and carrot mix, available in produce department at the grocery store
- 1 * 1 cup bean sprouts or pea shoots, any variety, available in produce department at the grocery store
- 3 * 3 scallions, chopped on an angle
- 2 * 2 tablespoons sesame seeds
Cheesy potato corncakes
By bskippa
Place the potatoes in a medium pot and cover with cold water by 1 inch
- 2 pounds yellow-fleshed potatoes, peeled and chopped Salt
- 2 large eggs, lightly beaten
- 1/2 cup finely chopped chives
- 1/2 cup cornmeal
- One 10-ounce box frozen corn kernels, thawed
- 6 ounces pepper jack cheese, shredded (about 2 cups) Pepper
- 3/4 cup vegetable oil
Turkey Tetrazzini
By bskippa
In a large saucepan of boiling, salted water, cook the fettuccine until al dente
- 2 to 3 ounces fettuccine, broken in half
- One 9-ounce box frozen creamed spinach
- 1/4 cup sour cream
- One 1/4-ounce slice roast turkey, cut into ½-inch cubes Salt 1 cup bread crumbs, preferably fresh
- 1/4 cup finely grated cheddar cheese