Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Caramelized chicken with garlic and ginger

Ingredients

4 chicken thighs
4 chicken drumsticks
4 chicken wings
Salt and pepper
2 tbsp cooking oil
2 med onions, chopped
Glaze
4 tbsp tomato sauce
2 tsp worcestershire sauce
1 tbsp honey
2 tbsp vinegar
1 tbsp soy sauce
2 garlic cloves, finely chopped
Sm piece fresh ginger, finely chopped

How to prepare

Preheat oven to 200c/400f put the chicken pieces in a roasting dish and sprinkle with salt and pepper. Trickle with oil. Bake for 15 minutes, until chicken skin is starting to get golden. Meanwhile mix all the ingredients for the glaze in a sm bowl. Pour the glaze over the chicken and sprinkle onion over the top. Put back in the oven for another 10 minutes turning over the pieces of chicken halfway through the cooking time. The chicken is ready when it is a shiny dark brown. – serves 4

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French riviera stew

Ingredients

1 tsp salt
1/8 tsp pepper
2 1/2 lb boned veal shoulder in 1 1/2″ cubes
1 tbsp white wine vinegar
2 tbs. Olive oil or vegetable oil
3/4 lb. Sliced fresh mushrooms

1/2 cup minced onion
1 10 oz. Can whole tomatoes and juice
1 large green bell pepper, seeded, cut in 1″ strips
1 tsp. Sugar
1 1/2 tsp. Salt
2 tsp. Dried oregano
1/2 cup converted rice

How to prepare

Salt (1 teas.) And pepper the veal cubes, and sprinkle with vinegar. In a medium skillet, over medium heat, heat the oil and saut

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Vegetable beef soup

Ingredients

2 med potato, peeled & diced
2 med carrot, peeled & diced
1 1/2 lb beef shank or neck bones
1 med onion, peeled and chopped
16 oz tomato, whole, quartered & undrained
17 oz corn, whole kernel, undrained

1 bay leaf
1 tbsp parsley flakes, dried
1 tsp worcestershire sauce
1/2 tsp thyme, dried
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground savory

2 tsp instant beef bouillon
3 cup water, boiling

How to prepare

Place first 7 ingredients in a 3 1/2-quart slow cooker in the order listed. Sprinkle parsley and the next 5 ingredients over the vegetables. Dissolve bouillon in boiling water and pour over spices. Cover and cook on low setting for 8 to 10 hours. Remove beef shank and bay leaf, recover. Remove meat from bones, cut into bite-size pieces. Return meat to soup, mix. Yield: 3 quarts

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Mock bernaise sauce

Ingredients

1/4 cup wine vinegar
1/4 cup dry white wine
1 tbsp minced green onions
1 tbsp minced fresh tarragon
1/8 tsp white pepper
1 tbsp cornstarch
1 tbsp acceptable vegetable oil
3/4 cup homemade chicken broth
1 egg yolk, lightly beaten

How to prepare

Place vinegar, wine, onions, tarragon and pepper in a small saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium low and continue cooking until liquid is reduced to ab. 2 tsp set aside. Combine oil and cornstarch in a small saucepan. Stir to mix well. Place over low heat and cook, stirring constantly, until mixture is smooth. Add broth and increase heat to medium. Cook, stirring constantly, until mixture thickens. Remove from heat and add a small amt. Of the sauce to beaten egg yolk. Stir to mix well and pour egg mixture slowly into the sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add vinegar mixture. Stir well. Serve over fish or vegetables if desired. Yield: 1 cup

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Vietnamese spring rolls

Ingredients

Rolls:
2 oz rice vermicelli noodles
4 (8″ square) rice papers
8 medium cooked shrimp, peeled and split in half lengthwise
4 leaves red leaf lettuce
1/2 cup bean sprouts
1/4 cup julienned cucumber
1/4 cup julienned carrot
1/4 cup julienned sweet onion
8 fresh chives
2 tbsp fresh mint, minced
2 tbsp fresh cilantro

Sauce:
1/4 cup hoisin sauce
1/4 cup chicken broth
1 tbsp fish sauce
1 jalapeno pepper, cut into thin rings
2 tbsp dry roasted peanuts, chopped fine

How to prepare

For the rolls: put the noodles in a small bowl and cover with hot tap water. Let stand 15 minutes to soften. Drain well. Arrange 2 sheets of rice paper in a jelly roll pan. Cover with hot tap water and let stand 5 minutes to soften. Drain and repeat with remaining paper. Lay rice paper on a flat surface and arrange 4 shrimp halves across the center of each, cut side facing up. Cover with a lettuce leaf. Divide sprouts, herbs and vegetables among them. Careful roll up and arrange on a plate so that the cut side of the shrimp is facing up. For the sauce: combine hoisin sauce, chicken broth and fish sauce. Add slice jalapenos to taste and the peanuts. Serve with the spring rolls.

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Oyster corn bread stuffing

Ingredients

1 pt oysters (15 1/2 oz) well drained
1 cup celery chopped
1 cup onion chopped
1/2 cup butter
3 1/2 cup corn bread cubes, toasted
1/2 cup chicken broth
1 tsp poultry seasoning

1 tsp sage

How to prepare

Cook celery and onion in butter until tender. Add oysters and cook 3-5 minutes or until edges begin to curl. Combine all ingredients and mix thoroughly. Makes approx. 4 cups stuffing, enough for 4 lb bird. For 5 to 9 lb bird double the recipe. For 10-15 lb bird triple the recipe.

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Linguini With White Clam Sauce

Ingredients

13 Ounces Clams, Canned – chopped (2 cans) *
1/4 Cup Olive Oil
4 Cloves Garlic – minced
1/4 Cup Fresh Parsley – chopped
Salt And Pepper

How to prepare

with juice from one can Heat olive oil in skillet. Add garlic. Add parsley, clams, juice and salt and pepper. Heat 2 minutes and serve with linguini noodles

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Vermicelli frittata with eggplant

Ingredients

1 lb eggplant, trimmed
1 tbsp salt
3 garlic cloves, minced
6 tbsp olive oil
1 red bell pepper, cut into small dice
1/2 cup brine-cured black olives such as gaeta, pitted and cut into slivers

1/4 cup thinly sliced fresh basil leaves
1/2 lb vermicelli
4 large eggs, beaten lightly

How to prepare

Cut eggplant into 1/4″ dice and sprinkle with the salt. Drain eggplant, weighted with a plate topped by several cans, in a colander 45 minutes. Rinse eggplant well and squeeze dry by handfuls. Drain eggplant on paper towels. In a heavy skillet cook garlic in 3 tbsp of oil over moderate heat, stirring, until golden. Add bell pepper and cook, covered, until softened. Add eggplant and cook 10 minutes, or until eggplant is tender. Stir in olives and basil. In a kettle of salted boiling water cook vermicelli until al dente and drain. In a large bowl toss vermicelli with eggplant mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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