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Recipes
Bologne Sauce
By á-30
1. In a large sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later
- 1 * 1 lb. ground beef
- 1 * 1 lb. ground veal or lamb
- 1 * 1 tablespoon olive oil
- 1 * 1 tablespoon butter
- 1 * 1 large onion, chopped
- 4 - 6 * 4 - 6 cloves of garlic....depending on your love for garlic and how much your family can stand
- 1/4 * 1/4 cup red wine
- 2 * 2 carrots, peeled and sliced
- 1 * 1 16 oz. can whole tomatoes with/ juice
- * salt & pepper to taste
- 1 * 1 pound penne pasta
- * Parmesan cheese for grating on top
Collard Greens with Bacon
By á-30
Method 1 Heat a large skillet on medium heat
- Ingredients
- 4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Several dashes hot sauce
- 1/4 cup apple-cider vinegar
- 2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)
- 1 cup chicken broth (or water)*
Benedict Mexican
By á-30
Chorizo Gravy 1 In a medium saucepan, heat milk over very low heat, stirring occasionally
- jalapeño-cheddar biscuits
- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup cold buttermilk, shaken
- 1 cold extra-large egg
- 1 cup grated extra-sharp Cheddar
- 1 jalapeño, deseeded with membrane removed, chopped
- 1 egg, beaten with 1 tablespoon water or milk
- Maldon sea salt, optional
- Next
- Chorizo Gravy
- 1 tablespoon butter (or margarine)
- 1/2 lb ground chorizo sausage
- 1/4 cup flour
- 2 cups whole milk, brought to a simmer
- 1 teaspoon paprika, if desired (optional)
- salt, to taste
- fresh ground pepper, to taste
- Next
- Eggs
- Serrano ham
Pastrami Hash Confit Potatoes, Parsley and Shallots
By á-30
1. Put the potatoes in a pot large enough to hold them in a single layer
- 2 pounds medium-size waxy potatoes like Yukon Gold
- 6 cups canola oil
- 1 tablespoon olive oil
- 3 tablespoons butter, cut into small pieces
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 1/3 cup finely chopped parsley
- 1/2 pound pastrami, corned beef, roast beef, cooked pork or chicken in bite-size pieces
- Poached or sunny-side-up eggs, for serving
- Hot sauce, for serving.
Grilled Tuna Niçoise Salad
By á-30
Prepare grill to high heat
- 3/4 pound small red potatoes
- 1/2 pound green beans, trimmed
- 1/3 cup reduced-fat Italian dressing
- 2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon
- 4 (6-ounce) tuna steaks (about 3/4 inch thick)
- 8 cups mixed salad greens
- 1 hard-cooked large egg, chopped
- 16 niçoise olives
- 2 tablespoons capers
Scallop and Shrimp Creole
By á-30
To prepare: Peel the shrimp and save the shells for shrimp oil or shrimp broth or discard them
- 1 * 1 pound large shrimp in the shell, or approximately 3/4 pound frozen, cleaned shrimp, defrosted (about 30 pieces)
- 1 1/4 * 1 1/4 pounds sea or bay scallops
- 3 * 3 tablespoons bacon fat or vegetable oil
- 1/2 * 1/2 cup small diced or chopped onion
- 1/2 * 1/2 cup small diced or chopped green bell pepper
- 1/2 * 1/2 cup small diced or chopped red bell pepper
- 1/3 * 1/3 cup small diced or chopped celery
- 2 * 2 garlic cloves, finely chopped
- 3/4 * 3/4 teaspoon dried thyme leaves
- 1/4 * 1/4 teaspoon dried oregano leaves
- 1 * 1 bay leaf
- 1/4 * 1/4 teaspoon cayenne
- 2 * 2 teaspoons flour
- 1 * 1 cup crushed or chopped drained canned plum tomatoes, plus 1/4 cup of their juice
- * Salt and freshly ground black or white pepper to taste
- * Tabasco sauce to taste
- 1 * 1 tablespoon chopped fresh (flat-leaf or curly) parsley
Benihana Style Steak
By á-30
Cook rice according to package directions
- Prepare this dish with Magic Mustard Sauce.
- 1/4 cup Uncooked rice
- 6 oz sirloin steak – boneless
- 1 tbsp Peanut oil
- 2 large Mushrooms – sliced
- Salt
- Pepper
Church’s Fried Chicken
By á-30
Combine first set of ingredients in a 4-cup bowl
- 1 Tbs sugar
- 1 1/2 cups self-rising flour
- 1/2 cup cornstarch
- 3 tsp seasoned salt
- 2 tsp paprika
- 1/2 tsp baking soda
- 1/2 cup biscuit mix
- 1 envelope Italian dressing mix
- 1 envelope onion soup mix
- ————————-
- 1 Chicken (Cut into Pieces)
- ————————-
- 2 eggs, mix with
- 1/4 cup cold water
- ————————-
- 1 cup corn oil (for frying)
Goat Cheese in Phyllo with Roasted Pepper Salad
By á-30
1. Bring the chicken stock to a boil in a saucepan and drop in the pearl onions
- 2 cups chicken stock
- 20 pearl onions
- One 12-ounce log goat cheese
- 1/3 cup chopped fresh herbs, such as parsley, chives, chervil, and tarragon
- 6 sheets phyllo dough
- 1/4 cup butter, melted
- 1 egg, beaten with 1 tablespoon water for egg wash
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground pepper, or to taste
- 1/2 cup extra-virgin olive oil
- 2 large red bell peppers, roasted
- 2 large yellow bell peppers, roasted
- 2 large green bell peppers, roasted
- 3 cups baby salad greens
Veal Parmesan
By á-30
1. Heat oven to broil and place a rack 10" from the heating element
- 8 2-oz. veal cutlets, preferably
- cut from the top round, pounded to
- 1 ⁄8" thickness (see How To: Scaloppine)
- Kosher salt and freshly ground black pepper,
- to taste
- 1 ⁄2 cup flour
- 4 eggs, beaten
- 1 1⁄2 cups dried bread crumbs
- 8 tbsp. extra-virgin olive oil
- 3 cups Angelo's Marinara Sauce
- 8 slices provolone cheese
- (about 6 oz.)
- 3 ⁄4 cup grated parmesan
- 2 tbsp. chopped curly or flat-leaf parsley