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Recipes
Lasagnetti with Crumbled Sausage, Asparagus and Zucchini Coins
By Taraespo
Proud Italian Cook recipe
- 3 small yellow squash cut in 1/4 inch slice
- 3 small zucchini cut in 1/4 inch slice
- 1 lb. fresh asparagus cut diagonally
- 12 or more grape tomatoes cut in half
- 1 large shallot finely chopped
- 1 lb. Italian sausage, casings removed
- 1/2 cup each of white wine, chicken broth and pasta water
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 lb. of cooked lasagnetti or any sturdy pasta, reserve 1/2 cup pasta water
- 1 cup of ricotta
- fresh basil and grated romano for garnish
Chocolate Texas Sheet Cake
By Taraespo
Combine flour, sugar and salt in bowl
- Icing:
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 2 sticks butter
- 4 heaping tablespoons cocoa
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 beaten eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 3/4 sticks butter
- 4 heaping tablespoons cocoa
- 6 tablespoons milk
- 1 teaspoon vanilla
- 1 lb minus 1/2 cup powdered sugar
- 1/2 cup pecans, finely chopped
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By Taraespo
Ina Garten recipe
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
- Goat cheese
- Vinaigrette
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 1/2 c. Olive oil
- Salt and pepper
Pumpkin Bars
By Taraespo
Preheat oven to 350. Grease and flour 15 x 10 pan
- Frosting:
- 3 cups flour
- 2 cups sugar
- 2 tsp baking powder
- 1 tsp soda
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup oil
- 15 oz can pumpkin
- 4 eggs
- 2 cups powdered sugar
- 1/3 cup butter, room temp
- 3 oz cream cheese, room temp
- 1 T. milk
- 1 tsp vanilla
Maggiano's Little Italy Italian Salad
By Taraespo
In large skillet, heat corn oil and add prosciutto
- Dressing:
- 5 cups romaine, bite size
- 5 cups iceberg lettuce, bite size
- 1 sm red onion, thinly sliced
- 6 oz blue cheese, crumbled
- 1 red pepper, diced
- 1 can of artichoke hearts, drained and cut into quarters
- 5 green onions, chopped
- corn oil, for frying
- 4 oz. prosciutto, thinly sliced and cut into 2" squares
- 1 T. Dijon mustard
- 2 tsp sugar
- 1/2 c. water
- 4 cloves of garlic grated
- 1/3 c. red wine vinegar
- 1 T. salt
- 1 c. olive oil
- fresh ground black pepper, to taste
- 1 pinch dried oregano
Risotto, Easy Parmesan
By Taraespo
An Ina Garten recipe I've also substituted the peas for sautéed mushrooms
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, divided
- 1 c. freshly grated Parmesan
- 1/2 c. dry white wine
- 3 T. butter, diced
- 2 tsp salt
- 1 tsp black pepper
- 1 c. frozen peas
Grilled Nachos
By Taraespo
Mix the beans with the taco seasoning, top with the rest and put on the grill in aluminum foil pan until done
- 1 can El paso chopped green chiles, Old
- 2 Green onions, sliced
- 2 Plum tomatoes, chopped
- 1 can Black beans or refried beans
- 2 tsp El paso taco seasoning mix, Old
- 5 cups Tortilla chips
- 2 cups Colby-monterey jack cheese blend
- Guacamole
- sour cream
- Optional
- taco meat
Cheese & Mushroom Toasts
By Taraespo
Combine all ingredients and spread on mini ryes
- 1 cup mushrooms, chopped fine
- 1 cup mayo
- 1 cup green onions, chopped
- 1 cup shredded cheddar
- 1 cup shredded monterey jack
- mini ryes
Veal Chops - Spinach Stuffed
By Taraespo
John's specialty and worth the price of the veal!
- Stuffing:
- 4 veal loin chops, about 3/4 lbs each
- 1 1/4 - 1 1/2 about 1 1/4 - 1 1/2 each
- Olive oil
- 1 T. olive oil
- 1/2 cup onion, finely chpd
- 2 garlic cloves, finely chpd
- 2 plum tomatoes, chopped
- 1 pkg frozen spinach, defrosted and squeezed dry
- 3 slices prosciutto (about 2 oz) finely chpd
- 1/2 cup fontina cheese, coarsley grated
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- Rub:
- 2 tsp fresh rosemary, chpd
- 1/2 tsp salt
- 1/2 tsp pepper
Lemon Bars
By Taraespo
Preheat oven to 350 degrees
- Crust:
- 1 1/3 c. flour
- 1/4 c. sugar
- 1/2 c. butter, softened
- Filling:
- 3 eggs
- 1 1/4 c. sugar
- 3 tbsp. flour
- 1/2 tsp. baking powder
- 5 tbsp. lemon juice
- Garnish:
- powdered sugar