Italian pot roast

Ingredients

3 lg garlic cloves
1 cup plum tomatoes, seeded & chopped
3 lb chuck roast, boneless
1 tbsp tomato paste
4 tbsp olive oil
1/4 cup basil, fresh, finely chopped
1 lb onions, chopped
salt, to taste
2 carrots, peeled & chopped
pepper, freshly ground
2 ribs celery, chopped
1/2 cup red wine, robust, dry

How to prepare

Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife. Insert one garlic sliver into each of the holes. Heat half the oil in a heavy 3- to 4-quart heat-proof casserole. Add the meat. Brown well over med heat. Remove from the casserole. Add the remaining oil and the onions, carrots and celery. Saut

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Mama balducci’s brodetto

Ingredients

4 lb baby lamb leg, boned, meat trimmed, and cut into chunks
1 lg onion, chopped
6 plum tomatoes, chopped
3 tbsp chopped fresh italian parsley
2 lg fresh basil leaves, chopped
1/2 tsp salt
1 lg pinch ground black pepper
1/2 cup dry white wine
2 lb fresh peas, shelled
8 lg eggs, beaten
2/3 cup freshly grated parmesan

How to prepare

1. In a non reactive, large, heavy pot, combine the lamb, onion, tomatoes, 2 tbsp parsley, the basil, 1 tbsp salt, 2 teas pepper, the wine and 1 cup hot water. Simmer, uncovered, over medium low heat for 1 hour. 2. Meanwhile, in a small saucepan, blanch the peas in 1/2 cup boiling water for 30 seconds. Remove from the heat, drain and set aside to cool. 3. In a bowl, beat together the eggs, cheese, the remaining 1 tab. Parsley, 1/2 tsp salt, and pinch of pepper. Stir in the peas; set aside. 4. Preheat oven to 350

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Sanoma barbecue sauce

Ingredients

1 cup ketchup
6 oz can of tomato paste
1 1/2 cup honey
1 1/2 tsp olive oil
2 tsp tabasco
1 tsp cayenne pepper
1 tbsp worcestershire sauce

1 tbsp cocoa powder
1 tsp juice of lemon
1/2 tbsp soy sauce
1/2 tsp fresh black pepper
1 1/2 tbsp curry powder
1 tbsp paprika
2 cloves garlic crushed

How to prepare

Stir everything together and simmer for 20 minutes.

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Citrus chicken

Ingredients

4 chicken breast halves (bone in)
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
3 tsp red pepper flakes
3 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
1 tsp celery salt

How to prepare

Place chicken breasts in a baking dish (skin side up if you leave the skin on.) Pour the citrus juices over the chicken. Mix dry ingredients together and sprinkle evenly over the chicken. Bake uncovered at 350 for 1 hour. Add water or more juice as necessary so there is always a thin layer of liquid under the chicken. Serve with black beans and steamed white rice. Try drizzling some of the cooking juices over the rice.

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Portabella Mushroom & Dried Tomato Bruschetta

Ingredients

1/4 cup dried tomatoes
1 cup water
1 teaspoon balsamic vinegar
2 portabella mushroom caps (about 3/4 pound) 2 garlic
cloves
3 tablespoons olive oil
2 slices crusty Italian bread

How to prepare

In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender puree tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.

Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.

Toast bread and spread with tomato puree. Top puree with mushrooms.

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Breakfast casserole

Ingredients

24 oz pkg frozen hash browns, thawed
5 eggs
2 chopped green onions
1/2 cup cottage cheese
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp tabasco sauce (or other pepper sauce)
8 slices cooked and crumbled bacon

How to prepare

In mixing bowl combine hash browns, eggs, cottage cheese and spices and mix very well. Pour into lg casserole dish. Cover and refrigerate over night. Add bacon and cook at 350 degrees for 30 minutes.

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Raspberry curd

Ingredients

3 half-pint baskets raspberries
about 1/2 cup. Sugar
4 tbsp unsalted butter
1 1/2 tbsp lemon juice, or to taste
2 eggs
2 egg yolks

How to prepare

Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 cup. Puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick-it should reach a temperature of 170 degrees. Chill. (makes cup. 2 cup., Enough to fill one 9″ tart shell) this can be used as a cake filling, or to fill a tart or tartlets. Garnish with a little creme chantilly.

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Garlic rubbed rib roast

Ingredients

1 standing rib roast
1 tsp of salt
4 cloves of garlic minced
2 tbsp of paprika
1 tbsp of thyme
1 tsp of fresh cracked black pepper
2-3 tbsp of olive oil (or vegetable)

How to prepare

Preheat oven to 350 degrees.
Mix all spices together. Dry rib roast with paper towels
rub all over top and sides with oil. Rub spice mixture all over top and sides of roast. Cover loosely with foil and refrigerate overnight. Cook the roast 20 minutes a pound. Use a meat thermometer to check. The meat should register about 130-140 degrees for med rare
notes: if you are serving a lg roast, 4 – 5 ribs, you will want to double the spice recipe.

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Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

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