Meat dumplings

Ingredients 1 egg 1/2 cup water 2 tbsp mashed potatoes (optional) 1/2 tsp salt 2 cups flour Meat filling 1 small onion 3 tbsp butter chopped cooked beef chopped mushrooms, cooked (optional) salt & pepper How to prepare Mound flour on kneading board.... »more

Fried clams

Ingredients 1 egg, separated 1/2 cup milk 1/4 tsp salt 1 tbsp butter, melted 1/2 cup flour, sifted 1 pt raw maine clams, shucked How to prepare Beat egg white until stiff. Add milk, salt, and melted butter to egg yolk and beat together. Add flour and... »more

Focaccia

Ingredients 1/4 oz yeast, dry active 1/2 oz sugar 12 oz water 1/2 cup onions, chopped 1 tbsp garlic, minced 1 lb flour, all-purpose, plus 2 oz flour, all-purpose 2 tsp salt 1/2 tsp white pepper 1/2 tsp fresh rosemary or basil or pesto olive oil, to lightly... »more

Ingredients

1 egg
1/2 cup water
2 tbsp mashed potatoes (optional)
1/2 tsp salt
2 cups flour
Meat filling
1 small onion
3 tbsp butter
chopped cooked beef
chopped mushrooms, cooked (optional)
salt & pepper

How to prepare

Mound flour on kneading board. Beat egg with water and salt slightly and carefully pour into mound of flour. Mix and add the mashed potatoes. Knead until dough becomes elastic. Cover closely with warm bowl and let stand about 10 minutes. For easier handling, divide the dough in half. Roll our very thing, cut in 2″ squares.
Run cooked beef through grinder. Chop onion fine and lightly brown in butter. Add chopped mushrooms and fry very slowly. Add meat and seasoning. Cool before using.
Place half tsp of filling a little to one side on each squares. Moisten edge with water. Fold over and press edges together. Join the two upper corners. Drop into salted boiling water and cook until they float to top.

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26 Aug | 0 Replies | More

Ingredients

1 egg, separated
1/2 cup milk
1/4 tsp salt
1 tbsp butter, melted
1/2 cup flour, sifted
1 pt raw maine clams, shucked

How to prepare

Beat egg white until stiff. Add milk, salt, and melted butter to egg yolk and beat together. Add flour and stir. Fold into stiffly beaten egg white. Drain clams and dip each into batter and fry in deep fat at 375

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25 Aug | 0 Replies | More

Ingredients

1/4 oz yeast, dry active
1/2 oz sugar
12 oz water
1/2 cup onions, chopped
1 tbsp garlic, minced
1 lb flour, all-purpose, plus
2 oz flour, all-purpose

2 tsp salt
1/2 tsp white pepper
1/2 tsp fresh rosemary
or basil or pesto
olive oil, to lightly coat
kosher salt

How to prepare

Saut

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24 Aug | 1 Reply | More

Ingredients

1 cup flour, sifted
1 tsp salt
1/2 tsp white pepper
2 eggs separated
2/3 cup beer, warm
3 tbsp butter
2 lg sweet onions, cut for onion rings

How to prepare

Combine flour, salt, beer and yolks. Mix and let batter stand. Beat whites until stiff, and then fold into the batter. Dip rings and deep fry.

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23 Aug | 0 Replies | More

Ingredients

2 large leeks
1 lb baking potatoes, such as russets or idaho
4 tbsp butter
1 cup finely chopped onions
3 cups chicken stock
2 cups water
1 bay leaf
salt and pepper to taste
croutons 8888
1/2 loaf french or italian bread
1 garlic clove, peeled
2 tbsp olive oil
1/4 cup grated parmesan

How to prepare

Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-” pieces. Peel the potatoes and cut them into 1/4″ cubes (about 2 cups). Melt 2 tablespoons of the butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown. Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes. Remove from the heat, remove the bay leaf, add the remaining butter and stir. Taste and adjust the seasonings. Serve piping hot with croutons. For a richer version, stir in 1/2-cup drained plain yogurt or 1/2-cup heavy cream just before serving. Makes 4 to 6 servings.
To make croutons rub the crust of the bread all over with the garlic clove. Cut the bread into 1/8″-thick slices and arrange the slices on a baking sheet. Sprinkle with the oil and the cheese. Broil until golden on both sides, then cut into 1″ squares. Makes about 12 croutons.

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23 Aug | 0 Replies | More

Ingredients

1 leg of lamb (about 6 pounds)
4-5 cloves garlic
1 1/4 cup stock (chicken is ok)
2 sprigs of rosemary
1 cup fresh breadcrumbs
Pn mixed herbs
2 tbsp butter, soft
1 1/2 lb potatoes, peeled and sliced
1 lg onion, sliced

How to prepare

First wipe the leg of lamb down with paper towels and cut criss-cross slits all over What is going to be the top side of it (not too deep – 1/8″ is plenty) Then, with the point of a skewer, make half”-deep holes all over the leg of lamb (in Places that haven’t been scored) (if you have someone who doesn’t like rosemary, or Garlic, you can leave the bottom of the leg un-holed and the seasoning won’t get at It ) Pull the rosemary sprigs into tufts of three or four rosemary-blades each stick each Of these tufts into every other skewer-hole Chop up the garlic cloves into thin matchstick-shapes (yes, this is a lot of work, But it’s worth it) and stick one of them into every other skewer-hole once you’ve Done this, leave the leg of lamb for as long as you can, up to 24 hours When all this is taken care of, mix together the breadcrumbs, herbs, and butter, and A shake-and-grind of salt and pepper rub this mixture well onto the top of the meat, And press it in so that it sticks Fill the bottom of the roasting pan with the vegetables, mixing them and seasoning To your taste put the leg of lamb down on top of them, and pour the stock into the Pan, but not over the lamb Heat the oven to 400 and put the lamb in after 20 minutes, reduce the heat to 350 Give the leg another hour for rare, an hour and a half for well-done then remove the Leg to a serving dish, spoon off the fat from the stock, make gravy the way you like Serve with sour mint sauce (not jelly) on the side

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21 Aug | 0 Replies | More

Ingredients

8 dill pickles, cut into medium thick slices
1/2 cup flour
1/4 cup beer
1 1/4 tbsp paprika
1 1/4 tbsp cayenne pepper
1 1/4 tbsp black pepper

1/2 tsp salt
2 tsp garlic powder
hot pepper sauce to taste
oil for frying

How to prepare

Mix together all ingredients except the pickles. Dip the pickle slices into the batter and drop into the hot oil until the pickles float to the top (about 4 minutes).

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20 Aug | 0 Replies | More

Ingredients

1 1/2 lbs stewing steak
1 oz plain flour
2 tbsp oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper

How to prepare

Cut the steak into 1″ cubes and toss in the flour seasoned with salt and pepper. Brown on all sides in the oil, then remove from the pan. Cut the onions into thin slices and cook in the oil until soft and golden. Slice the carrots thinly and put into the crockpot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the liquid comes to the boil. Pour into the crockpot, cover and cook on high for 30 minutes, then on low 6-7 hours.

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19 Aug | 0 Replies | More

Ingredients

1/3 oz active dry yeast (1/3 package)
3 1/2 cups bleached, all-purpose flour
1/2 cup malnati blend oil (90 per cent corn oil, 10 per cent olive oil)
1/2 tsp sugar
1/2 tsp salt
1 1/3 cups warm water (100-150 f.)

1/2 cup canned whole peeled pear tomatoes
1/2 cup canned whole peeled crushed tomatoes
1/2 lb mozzarella cheese
1/2 lb italian sausage
1/4 cup fresh grated parmesan cheese

1/4 tsp dried basil
1/4 tsp dried oregano

How to prepare

1. Pre-heat oven to 450 degrees f. Oil bottom of 14×2″ deep steel pizza pan with 1 tbsp malnati blend oil.
2. In a small bowl dissolve yeast in warm water. Add sugar, salt, flour, and oil. Mix all ingredients until a smooth ball forms.
Note: this step is easier if you use a mixer with a dough hook.
3. Transfer dough ball to a lightly oiled medium-sized bowl. Turn dough to coat with oil and cover bowl. Set covered bowl aside and allow dough to rise at room temperature (approximately 1 hour).
4. Mix tomatoes and set aside. Cook sausage, drain, and set aside.
5. Place dough in oiled pizza pan. Spread dough so it covers bottom of the pan and comes 1 1/4″ up the sides of the pan. Sides of dough should be slightly thicker than bottom.
6. Spread mozzarella cheese evenly over crust. Spread sausage over cheese. Spoon on tomato sauce mixture evenly over sausage. Mix parmesan cheese and oregano and basil and sprinkle over tomatoes.
7. Bake pizza at 450 degrees on lowest oven rack for 10 minutes. Move pizza to middle oven rack and continue baking for an additional 15 to 20 minutes. Remove pizza and let stand 5 minutes before cutting.
Prepared 1/18/95 by lou malnati of malnati’s pizzeria in chicago. From: mike n maty

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18 Aug | 0 Replies | More

Ingredients

1/2 lb orzo, cooked
1 large tomato, seeded and diced
1/4 lb soft goat cheese
1/2 to 3/4 cup chicken broth
2 large cloves garlic, minced
3 tbsp julienned fresh basil

1 tbsp olive oil
3/4 tsp salt
red pepper flakes

How to prepare

Heat oil in 12″ non-stick skillet over medium-high heat. When hot, add garlic, 2 oz goat cheese and 1/2 cup broth. Simmer until cheese is melted, about 2 minutes, stirring often. Add orzo and heat thoroughly, about 1 to 2 minutes, adding remaining broth as needed. Toss in tomato, salt and red pepper flakes. Cook 1 minute more. Remove from heat. Add remaining goat cheese, crumbled into small bits, and basil leaves. Adjust seasonings to taste. Serve immediately. Makes 2 to 3 servings.

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17 Aug | 0 Replies | More