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Recipes
Annette's Italian Spaghetti Sauce
By á-32
Heat olive oil in bottom of 2 quart pot and add pork and 2 cloves of garlic
- 1 lg Can Crushed Tomatoes
- 1 lg can tomato puree
- 1 lg can water
- 2 T olive oil
- 1 pkg salt back pork or small package of pork ribs
- 3 cloves of garlic
- 3 T Italian seasoning, basil thyme, parsley, onion powder and marjoram
- 1/2 t baking soda, pepper and salt
Marinara Sauce
By á-32
Step 1 Slice an X into the bottom of each tomato with a paring knife
- 3 1/2 pounds fresh tomatoes, a mixture of plum and beefsteak, or two 28-ounce cans whole, peeled tomatoes
- 2 tablespoons best-quality extra-virgin olive oil
- 1 to 2 large cloves garlic, finely chopped
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon freshly ground black pepper
- Pinch of red-pepper flakes, if desired
Annette's Meatballs
By á-32
Primo
- 1 # ground beef
- 1 # ground pork
- 2 garlic cloves
- 1 1/2 c bread crumbs
- 1 1/2 t salt
- 1 egg
- 2 T parsley
- 2 T Parmesan Cheese
- 1/2 t pepper
- 1 t Worcestershire sauce
Slow-Cooker BBQ Pork Ribs
By á-32
Preparation Instructions 1
- 1-1/2 Tablespoon Smoked Paprika
- 1 Tablespoon Brown Sugar
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
- 2 pounds Pork Ribs
- 1 cup Barbecue Sauce
- Vegetable Oil Spray
Annette's Meatballs
By á-32
Primo
- 1 # ground beef
- 1 # ground pork
- 2 garlic cloves
- 1 1/2 c bread crumbs
- 1 1/2 t salt
- 1 egg
- 2 T parsley
- 2 T Parmesan Cheese
- 1/2 t pepper
- 1 t Worcestershire sauce
Guacamole with Bacon and Blue Cheese
By á-32
Combine onion, tomato, jalapeno, cilantro, and garlic in a bowl
- 3 avocados
- 2 strips hickory-smoked bacon, crumbled
- 1/4 cup blue cheese or gorgonzola cheese, crumbled and room temperature
- 1/4 red onion, finely chopped
- 1 roma tomato, finely chopped
- 1/2 jalapeno pepper, finely chopped
- 1 teaspoon minced garlic
- 1/2 fresh lime or 1/2 package of True Lime
- 2 tablespoons fresh cilantro, finely chopped
- Tabasco brand hot sauce, garlic flavor (to taste)
- cumin powder, to taste
- chipolte chili powder, to taste
- Durkee Six Pepper Blend, to taste
- Sage
Vinaigrette's
By á-32
whisk until emulsified or shake
- Basis
- 1/4 Cup wine vinegar, red or white or balsamic
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- pinch of sugar
- 3/4 cup olive oil
- variations
- 1 teaspoon garlic
- 3 whole scallions
- 1 shallot
- 2 Tablespoons fresh herbs, thyme, parsley or tarragon
- 1/2 blue cheese
Roasted vegetable lasagna
By á-32
To make the lasagna: In a pot of water, blanch and shock carrots, about 2-3 minutes
- For the lasagna:
- 1 cup baby carrots with top, sliced on 3/4-inch bias
- 2 ounces extra-virgin olive oil
- 1 cup yellow baby pattypan squash, quartered
- 1 cup green baby pattypan squash, quartered
- 1 cup baby zucchini, sliced on 3/4-inch bias
- 1 tablespoon salt
- 1 cup ricotta cheese
- 2 ounces sherry vinegar
- 1 small Parmesan cheese wedge, to be zested
- 1 ounce microbasil, chopped
- 1 bunch chervil, chopped
- Melted cherry tomato sauce
- Pasta dough
- For melted cherry tomato sauce:
- 2 cups cherry tomatoes, blanched, shocked, peeled
- 1/2 cup extra-virgin olive oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- For pasta dough:
- 1 1/2 cups flour
- 1/2 cup water
- 1 egg yolk
- 1 teaspoon extra-virgin olive oil
Lemon-Garlic Cream Sauce
By á-32
Mix with a little Pesto to make a great pasta sauce for shrimp
- 1 Quart Heavy Cream
- 1 Lemon zested and juiced
- 1 T High Heat Oil
- 6-7 garlic cloves
- 2 Shallots, minced
- 2 ounces Sherry or Marsala Wine
- 1/3 C grated parmesan
Sweet Baby Ray's Crockpot Chicken
By á-32
Mix everything but chicken Place chicken in crockpot (frozen is ok) Pour sauce mixture over chicken Cook on low 4-6
- 4-6 chicken breast
- 1 btl Sweet Baby Ray's sauce
- 1/4 c vinegar
- 1 tsp red pepper flakes
- 1/4 c brown sugar
- 1 tsp garlic powder