Le cirque’s spaghetti primavera

Ingredients

1 broccoli cut into bite size florets
2 sm zucchinis, quartered and cut into 1″ lengths
4 asparagus spears, peeled, trimmed and cut into thirds
1 1/2 cups green beans, cut into 1″
1/2 cup fresh or frozen peas
4 tbsp olive oil
2 cups thinly sliced mushrooms
1/2 tsp dried red pepper flakes
1 tsp finely chopped garlic
3 cups seeded, diced ripe tomatoes, reserve the juice
1/3 cup finely chopped fresh parsley
6 fresh basil leaves, chopped
1 lb spaghetti or spaghetti
4 tbsp (1/2 stick) butter
1/2 cup heavy (whipping) cream
2/3 cup freshly grated parmesan
salt and black pepper to taste
2/3 cup toasted pine nuts

How to prepare

1. Cook the broccoli, zucchini, asparagus and green beans in boiling salted water until crisp but tender, about 4 minutes. Add the peas and cook for 1 minute more. Drain and refresh the vegetables in cold water. Drain and set aside in a mixing bowl. 2. Heat 1 tbsp of the olive oil in a non reactive lg skillet over medium heat. When hot, add the mushrooms and chile and saut

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Broccoli Lasagna

Ingredients

12 Ounces Lasagna Noodles – (wide)
2 Tablespoons Salad Oil
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
20 Ounces Frozen Broccoli – or spinach
2 To 3 Cups Tomato Sauce
1 Pound Creamed Cottage Cheese
1/4 Cup Sour Cream
12 Ounces Mozzarella Cheese – grated

How to prepare

Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combine cottage cheese and sour cream. Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese. Add another layer of noodles, topped with
broccoli, sauce and cheese., then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese.

Cover tightly with aluminum foil and refrigerate.

About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes or until cheese melts and is golden on top.

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Grecian Skillet Rib Eyes

Ingredients

5 1/2 tsp garlic powder
1 1/2 tsp dried basil, crushed
5 1/2 tsp dried oregano, crushed
1/2 tsp salt
1/8 tsp pepper
2 lb steak, rib eye
1 tbsp olive oil
1 tbsp fresh lemon juice
2 tbsp crumbled feta cheese
1 tbsp chopped kalamata

How to prepare

Combine first 5 ingredients; rub onto all sides of steaks. Pour oil into a lg nonstick skillet, place over med heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives. Yield: 2 to 4 Southern Living

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Sea bass provencal

Ingredients

1/2 cup olive oil
1 cup onions, finely chopped
8 cloves garlic, finely chopped
4 cup tomatoes, chopped, seeded, and peeled
3 tbsp thyme, finely chopped
3 tbsp basil, finely chopped
3 tbsp nicoise olives, finely chopped
6 anchovy filets
1 pn saffron, optional
1/2 cup white wine
1 tsp chili flakes
Salt and pepper to taste
2 1/2 lb sea bass, boned and skinned, cut into 6 equal portions

How to prepare

Heat a heavy saucepan on high heat, add 1/4 cup olive oil, and saut

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Soutzoukakia smyrneika sausages, smryna style

Ingredients

4 tbsp butter; melted
1 lb tomatoes; peeled
1 tsp granulated sugar
1 salt & freshly ground pepper
3 garlic cloves; crushed
1/4 cup dry white wine
1 small bay leaf

1 lb lean ground beef
2 bread slices*
1 tsp ground cumin
1 egg; lightly beaten
2 tsp parsley; minced
1 tsp salt (or more to taste)
1 pn freshly ground pepper

1 oil for frying

How to prepare

*Note: remove crusts from bread slices, soak bread in water and squeeze dry. Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (the mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 3″. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad.

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Artichoke Chicken

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts halves (1 to 1
1/2 pounds total), pounded to 1/4-inch thickness
4 tablespoons olive oil
1/3 cup Soave or other dry white wine
1 package (3 ounces) sun dried tomatoes, reconstituted according to the package instructions and sliced
1 can (14 ounces) artichoke hearts, drained and quartered
1 lemon, cut in half

How to prepare

In a shallow dish, combine the flour, salt, and pepper, mix well. Dip the chicken in the flour mixture, coating completely. Heat the oil in a large skillet over medium-high heat. Add the chicken and saut

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Chicken marguerite

Ingredients

6 boneless chicken breast halves
4 tbsp butter
2 medium onions, chopped
2 large tomatoes, seeded, chopped 2 green peppers, coarsely chopped 1/2 chayote squash, peeled, pitted, chopped
2 garlic cloves, minced
2 tsp pepper
1/4 tsp dried, crumbled
1/2 tsp poultry seasoning
5 green onions, chopped
1/2 cup chicken stock
2 tbsp catsup
3 tbsp soy sauce salt

How to prepare

Melt 2 tbsp butter in heavy large skillet over medium heat. Add onions tomatoes, bell peppers and chayote. Saut

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Crabmeat Ravioli

Ingredients

Sauce Bechamel —
2 tbsp butter
2 tbsp flour
1 1/4 cup heavy cream scalded
salt and white pepper to taste
Crabmeat Filling —
1 lb lump crabmeat
1 tbsp butter
1/4 cup green onion minced
1/2 cup cracker crumbs
salt and white pepper to taste
Ravioli Dough —
1/2 cup flour or more
1 lg egg slightly beaten
1 tbsp water
1 tbsp olive oil
Sauce —
1/2 cup heavy cream
2 oz butter softened
salt and white pepper to taste
1/4 cup Parmesan cheese grated

How to prepare

SAUCE BECHAMEL In a sm saucepan, over med heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 3 min.. Gradually add cream, whisking to avoid lumps. Continue to whisk until sauce thickens. reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set aside to cool.

CRABMEAT FILLING Add crabmeat to cooled sauce bechamel. In a sm skillet, over med heat, melt butter and saute onion until translucent. Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to cool. Form filling into golf ball sized balls when cooled.

RAVIOLI DOUGH Put flour into a lg mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured surface and knead for 5 min.. Allow to rest for 1 hour. Place rested dough on a lightly floured surface and roll out 1/8″ thick.

ASSEMBLY Place crabmeat balls about 1 1/2 inches apart on one sheet of pasta dough. Paint areas between crabmeat balls with water and place a second sheet of dough over. Form ravioli by pressing around each ball to form a seal, making sure you remove all trapped air. Cut into squares.
SAUCE Reduce heavy cream by 1/3 and season with salt and white pepper. Whisk in butter. Place ravioli in rapidly boiling salted water and allow to cook for 5 min.. Drain. Serve with sauce poured over and topped with grated Parmesan cheese. Recipe By : Great Chefs of New Orleans Serving Size : 4

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Ingredients

2 lb Round steak
3 tb Oil
4 Lemon slices
3 md Sliced onions
2 Cloves minced garlic
1/2 c Flour
1 cn Beef bouillon
1 cn Beer
3 tb Brown sugar
1 Tbsp parsley flakes
2 ts Thyme
Salt and pepper to taste
1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice

GARNISH
Green pepper slices, fresh parsley and cherry tomatoes
Cut steak into serving size pieces. Brown on both sides in
3 tb Oil to which you have added lemon slices.

How to prepare

Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 – 6.

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Barbecued Short Ribs

Ingredients

3 lb Short ribs (or chicken)
2 c Chicken broth
2 c :Water, or enough to barely cover ribs
1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper

How to prepare

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.

Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

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