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Stuffed Shells

Stuffed Shells

By

Boil shells according to package directions

  • 2 eggs, beaten
  • 30 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 3 ⁄4 cup grated parmesan cheese
  • 1 ⁄2 cup fresh parsley sprig, chopped
  • 1 teaspoon salt
  • 1 dash black pepper
  • 12 ounces shell pasta, jumbo, prepared
  • 26 ounces spaghetti sauce
  • 1 ⁄4 cup grated parmesan cheese
4/5 (1 Votes)

Asian Pasta

Asian Pasta

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Bring water to boil in large pot

  • 2 Tbsp olive oi12 oz skinless boneless chicken cut in 1" strips
  • 6 oz uncooked linguine
  • 8 oz asparagus, trimmes
  • 4 C vegetables, chopped (carrots, celery, beets, peppers)
  • 1/4 C white wine
  • 1/4 C teriyaki
  • 2 Tbsp black sesame seeds
0/5 (0 Votes)

Dirty Martini

Dirty Martini

By

Combine vodka, vermouth and 1 tablespoon olive brine in a pitcher; freeze 2 hours

  • 3 cups (24 oz.) vodka
  • 1 tablespoon (1/2 oz.) dry vermouth
  • 3 tablespoons (1-1/2 oz.) olive brine
  • 1 (4.5 oz.) jar Lindsay® Specialty Stuffed Olives (pimiento, jalapeno, garlic, almond or onion), reserve brine
0/5 (0 Votes)

Spaghetti Sauce

Spaghetti Sauce

By

Stir all ingredients in a saucepan and simmer for 15-30 minutes

  • 2 (15 ounce) cans tomato sauce
  • 1 tablespoon olive oil
  • 3 tablespoons brown sugar
  • 2 -3 tablespoons chopped onions
  • 1/2 teaspoon garlic powder
  • 1 ⁄2teaspoon dried oregano
  • 1 ⁄2 teaspoon dried basil
  • 1 ⁄2 teaspoon dried parsley
  • 1 ⁄2 teaspoon paprika
  • 1 bay leaf
5/5 (1 Votes)

Texas Cinnamon Butter

Texas Cinnamon Butter

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In a large bowl, combine all ingredients

  • 2 sticks butter, softened to room temperature
  • 1/4 cup honey
  • 1 tsp. cinnamon
  • 1 tsp. kosher salt
  • 1/2 tsp. pure vanilla extract
4/5 (1 Votes)

Chicken Schnitze

Chicken Schnitze

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For the braised red cabbage, heat a large deep skillet or Dutch oven over medium to medium-high heat

  • For the braised red cabbage:
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 red cabbage, quartered, cored and chopped or shredded
  • Salt and pepper
  • 2 large bay leaves
  • 1 teaspoon caraway seed, ⅓ palmful
  • 1 teaspooon cumin seed, ⅓ palmful
  • ¼ teaspoon ground allspice
  • ¼ cup apple cider vinegar
  • 1 cup chicken bone broth or stock
  • For the skhug (zhug) — aka green pepper hot sauce:
  • 1 lime, juiced
  • 2 bunches cilantro tops
  • 1 bunch parsley tops
  • ½ bunch mint tops
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup extra-virgin olive oil (EVOO)
  • 4 cloves garlic, crushed and skins removed
  • 2 jalapeño peppers, stems removed but not seeded, coarsely chopped
  • 4 bird's eye or small red chili peppers, stemmed not seeded, coarsely chopped
  • 1 teaspoon ground cumin, ⅓ palmful
  • 1 teaspoon ground cardamom, ⅓ palmful
  • For the chicken schnitzel:
  • 4 pieces boneless, skinless chicken
  • Salt and pepper
  • 1 ½ cups flour
  • 4 eggs, beaten
  • 2 cups breadcrumbs
  • 1 teaspoon white pepper
  • 1 teaspoon ground cumin, ⅓ palmful
  • 1 teaspoon caraway, ground or seed
  • ¼ teaspoon nutmeg, freshly grated
  • Frying oil, such as safflower or canola oil, about ¼-inch-deep for 12- to 14-inch skillet
  • Whipped honey (available at many larger supermarkets or online at Amazon) OR organic honey, to drizzle
  • For the fried capers, to serve:
  • 4 tablespoons large capers in brine, Capote
  • ¼ cup olive oil or vegetable oil
5/5 (1 Votes)

Chicken Asian Fiesta Marinade

Chicken Asian Fiesta Marinade

By

Combine all ingredients, mixing well

  • 1/3 cup Kikkoman Soy Sauce
  • 1 lemon juiced
  • 2 garlic cloves, minced
  • 1/4 cup cilantro
  • 1/2 Cup olive oil
  • 1 teaspoon onion powder
  • 1/2 teaspoon coarse black pepper
0/5 (0 Votes)

Mexican Lasagna

Mexican Lasagna

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Preheat oven to 425°F. Drizzle olive oil into a large skillet, over medium high heat

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1/2 small yellow onion, grated or finely chopped
  • 2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon New Mexico chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 1/2 cups frozen sweet corn
  • 1 (4 oz) can fire roasted diced green chiles
  • 1 (10 oz) can enchilada sauce
  • 12 8” large flour tortillas
  • 12 ounces Mexican cheese blend (or 8 ounces Pepperjack and 4 ounces Colby Jack cheese)
  • 6 oz can sliced olives, drained
  • 2 scallions, finely chopped
  • 2 tablespoons chopped cilantro
4/5 (1 Votes)

Twice-Baked Potatoes Tarragon

Twice-Baked Potatoes Tarragon

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Heat oven to 350. Prick potatoes with fork

  • 6 medium baking potatoes
  • 2 1/2 C Cauliflower florets
  • 3 Tbs butter
  • 2 Tbs chicken broth
  • 1 Tbs each chopped fresh chives and parsley
  • 1 Tsp chopped fresh tarragon
  • 1/8 Tsp granulated garlic
0/5 (0 Votes)

Shrimp Ceviche Cocktail

Shrimp Ceviche Cocktail

By

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice

  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)
  • 1/2 medium white onion, chopped into 1/4 inch pieces
  • 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
  • 1/2 cup ketchup
  • 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
  • 2 About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
  • 1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
  • 1 small ripe avocado, peeled, pitted and cubed
  • Salt
  • Several lime slices for garnish
  • Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving
0/5 (0 Votes)