March is:
National Celery Month
National Flour Month
National Frozen Food Month
National Nutrition Month
National Noodle Month
National Peanut Month
National Sauce Month
Chocolate Chip Cookie Week Second Week
National School Breakfast Week Second Week
American Chocolate Week Third Week
~Recipe Thread Ping~
~Recipe Thread Ping~
Made this the other day....got all eaten up...
Mushroom Lasagna
8 ounces sliced mushrooms (your choice)
1 tablespoon butter
2 tablespoons olive oil, divided
1 1/4 cups chopped shallots (about 4)
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons chopped fresh thyme
6 garlic cloves, minced and divided
1/2 cup white wine
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons chopped fresh chives, divided
3 cups half & half
1.1 ounces all-purpose flour (about 1/4 cup)
Cooking spray
9 no-boil lasagna noodles
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Preparation
1. Preheat oven to 350°.
2. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add mushrooms, salt and pepper (to taste), 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives.
3. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. , 2 3/4 cups half & half, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup half & half and flour in a small bowl; stir with a whisk. Add flour mixture to half & half mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
4. Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.
Does anyone have the exact recipe for Gordon Ramsay’s mushroom and leek pasta recipe? I’ve seen it on television but he does not give any amounts for ingredients. I suppose it would be simple to figure but I like having a recipe to start with. It simply is not available for download. Go figure...Ol’ Gord wants to sell cookbooks.
I just discovered Low Country Boil. There are lots of variations out there, but the Paula Deen one is basic and delicious. Very easy to prepare. I’ve seen other recipes that add beer, onion, and even king crab legs (just add on top toward the end of the cooking time).
Ingredients
Crab boil (Old Bay or similar), 2 teaspoons per quart of water
12 red new potatoes
6 (4-inch) smoked sausage link sausage
6 ears corn (frozen is fine)
3 pounds fresh shrimp, unpeeled
Directions
Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread.
So, what's the refrigerated shelf-life of a hard boiled egg? I've tossed it out..but am curious.
How can you eat when everyone in the country just lost their job? (Mad Maxine sez so.)
Buy chicken breasts and cut length ways into thirds with a dull knife.
Put eggs, garlic and a little milk into a batter for the chicken.
Use Progresso or some Italian bread crumbs.
Take the breaded chicken cutlets and place them in a non stick pan with a little olive oil and grill a bit and repeat as you turn the cutlets.
Take a large plate and tin foil. Put foil on the plate and then as chicken is done, line them around on the plate. Add another layer of foil, repeat ending with a last piece of foil as a cover.
Low calorie, tasty, quick moist, stays for a party and one of the best ways to ever make chicken.
Mouth watering good.
I’m thinking of making my own corned beef for Mr. RightField for St. Patrick’s Day. I know my mother and grandmother made it, but I have no idea how. Anyone have a tried and true recipe for a small piece of brisket?
A favor to ask of all my FRiends here before I start doing google searches: I trust you all more than strangers...
I was hoping for something that I haven’t had for DECADES, a dish a dear departed Aunt used to make every week...
Salmon Croquets.
I found a restaurant that has them, and they were awful! I remember my Aunt using canned salmon for the recipe, and I’ve got a can, but would REALLY appreciate any suggestions.
This is old time comfort food to me.
Thanks!
Mark
Makes 2 servings of 1 breast and 1 tender apiece
2 chicken breasts with tenders
1/2 stick butter
1 clove garlic (optional)
1/3 cup flour
1/3 cup fresh squeezed lemon juice
2 lemon wedges -- or make 1 tsp lemon zest -- for garnish
-Bone the breasts and separate the tenders from behind the breasts.
-Pound the breast meat to the same thickness as the tenders. (Do not skip this step, or the meat will cook unevenly and become tough.)
-Spread the flour on a plate and dredge the chicken pieces so they are just lightly coated both sides.
-Start melting the butter in the skillet very gently on low.
-Chop the garlic and sprinkle it in the pan with the butter for 1-2 minutes -- but AVOID browning.
-Leaving the butter in the pan, scoop out the garlic pieces and sprinkle them on your serving platter.
-Raise the skillet temperature to medium high.
-Immediately as the butter starts to brown, lay the floured filets in the butter without overlapping.
-Sauté for 1-2 minutes on each side, or until a small cut reveals that the center is just cooked. There should be slight browning on the filets here and there.
-Remove the filets AS SOON AS cooked (tenders first) and arrange over the garlic on the platter.
-Raise the skillet temperature to high. Pour in the lemon juice, grasp the skillet handle with a potholder and use a whisk or a fork to stir rapidly, loosening all flour/chicken residue into the juice.
-Keep stirring rapidly over high heat until the liquid thickens to a transparent brown sauce, 1-2 minutes or so. You might have to tip the pan to let it reduce down to one area of the pan over the burner; but don't overdo it!
-NOTE: You may have to add a little more butter or lemon juice, depending on how large or juicy your pieces of chicken were, to get a good sauce consistency.
-The INSTANT the sauce is a good, brown thickness without overbrowning, remove it from heat and immediately drizzle it from the skillet onto the filets.
-Garnish the filets with lemon wedges or lemon zest.
-Serve immediately with steamed fresh green beans without any seasoning. They taste wonderful in whatever sauce is left on the plate from these lemony chicken filets.
Chocolate Chip Cookies
Ingredients:
2 cups of flour
2 ½ cups of instant oatmeal (or oatmeal chopped in blender)
1 cup of white sugar
1 cup of brown sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
½ teaspoon of salt
2 eggs
1 cup of margarine (melt in microwave but not too hot or it will melt the chocolate chips!)
1 teaspoon of vanilla (optional)
Mix, then add:
2 chopped up DARK chocolate bars
1½ cups of chopped nuts (optional)
Mix well, then make golf-ball sized balls, flatten them onto an ungreased baking tray or tray lined with wax paper.
Bake in a 190 degree (C) [350 F] oven for 6-10 minutes.
Notes:
When you remove them from the oven, be sure to use a VERY THIN metal spatula or you will ruin the shape of the cookies.
If you use hot butter or mix the batter too thoroughly, the chocolate chips will melt and you will not have any chips in your cookies!
Should add - to my chocolate chip recipe above...
If you do not use butter or use non- dairy margarine or plant shortening as well as dark chocolate chips or chocolate bars that do not contain milk, these cookies are LACTOSE FREE!
So, I was watching the Cooking Channel the other day, and Melissa d’Arabian made an asparagus soup. One of the restaurants here makes a FANTASTIC version that I had never been able to replicate. So, I used some of her techniques and added what I thought it needed to make it “right” in my book...I loved the end result. So, in honor of Spring:
Creamy Asparagus Soup
1 lb. fresh asparagus
1 can chicken broth
1 Tbs. minced parsley
Salt & Pepper
1/3 c. heavy cream
Sour Cream for garnish
Remove woody ends from asparagus, arrange on cookie sheet (on aluminum foil so you don’t have to clean the pan, of course!) Drizzle with about 1 Tbsp. olive oil. Roast in 400 degree oven for about 10 minutes until just soft.
Blend (in blender) the roasted asparagus, parsley, and chicken broth. Add a little more broth if it seems to thick (but mine was “just right” using one can). I used the “puree” setting and blended it for 1-1/2 minutes until it was entirely smooth.
Transfer soup into sauce pan & heat on medium until it comes to a low boil..turn to “low”, cover until ready to serve. Just before serving, stir in heavy cream; salt & pepper to taste. Garnish with a nice dollop of sour cream!