Green bean & red bell pepper vinaigrette

Ingredients

2 cups fresh green beans trimmed and blanched
2 bell peppers (red & yellow), julienned
1 scallion, chopped
1/3 cup rice vinegar
pinch sugar
2 tbsp water

Salt and pepper, to taste
1/2 cup olive oil

How to prepare

Place string beans and bell pepper together in an attractive salad bowl. In a mixing bowl whisk together the onions, vinegar, sugar, water, and pepper to taste and oil. Continue to stir until sugar has dissolved. Pour dressing over vegetables. Refrigerate for one hour for flavors to marry. Yield four servings.

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Roman green beans with fontina cheese

Ingredients

1 lb fresh string beans, trimmed
1/2 lb fontina cheese, cut into strips about 3″ by 1/4″
1 clove garlic, minced
1/2 tsp dijon mustard
1/4 cup lemon juice
1/2 cup olive oil

Salt and freshly ground black pepper

How to prepare

Cook the beans in boiling water until crisp-tender, about two minutes. Rinse under cold running water; drain. Combine with the cheese in a large bowl. Mash the garlic with the mustard in a small bowl. Stir in the lemon juice. Slowly whisk in the oil. Pour this dressing over the beans and cheese. Toss well and add salt and pepper to taste. Serve at room temperature or slightly chilled. Yield: four servings.

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French fried mushrooms

Ingredients

30 medium mushrooms
1 egg
1 cup corn flake crumbs
1/3 cup flour
1/2 tsp salt
1/2 cup milk
parmesan, grated

Lemon wedges

How to prepare

Preheat the deep fryer. Beat the egg with the milk and salt in a shallow dish. Place the flour in another shallow dish. Place the corn flake crumbs in a third shallow dish. Roll each mushroom in the flour. Dip each mushroom in the egg. Coat each mushroom with the corn flake crumbs. Fry the mushrooms until golden (1-2 minutes). Drain. Sprinkle lightly with salt. Sprinkle grated parmesan over. Serve with lemon wedges. Yields 30 appetizers

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JERRY ELLIOTT’S SPAGHETTI SAUCE

Ingredients

1/2 poundHamburger
1/2 cup Sliced fresh mushrooms
3 Slices chopped bacon
1 teaspoon Salt (or to taste)
1 teaspoon Pepper (or to taste)
1/2 poundItalian sausage
1/4 cup Wine (or to taste)
1 tablespoonOlive oil
1 dash Cinnamon (or to taste)
1 dash Ground cloves (or to taste)
1 Chopped onion
1 Chopped green pepper
1 6 oz can tomato paste
1 2.5# can Ital tomatoes+juic
1 Bay leaf
1/2 teaspoon Basil
Several cloves sliced garlic

How to prepare

Saute bacon and some onion in oil. Then add beef, sausage, green pepper and the rest of the onion. Cook until meat is browned. Then add mushrooms, tomatoes (with juice), bay leaf and seasonings. Simmer for 1 hour. Add tomato paste and wine and simmer for another 30 minutes If your sauce winds up being a little runny, add some more tomato paste or let simmer uncovered till desired consistency is achieved I rarely make this recipe the same way twice. It’s a very forgiving recipe and experimentation is reccommended. Try adding a dash of Worchestershire sauce and/or a dash of bitters. Add some oregano, whatever you like. This recipe also doubles very easily The amount of garlic was purposely vague as I’m one of those people who feel that you can never have enough garlic. If you’re not a garlic-aholic, you probably will only need one clove of garlic.

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Stuffed mushrooms

Ingredients

24 med mushrooms
2 green onions, chopped fine
1/2 cup cheddar, shredded
1/3 cup dry bread crumbs
1/4 cup butter, melted
1/2 tsp worcestershire sauce
1/4 tsp garlic powder

1/2 tsp italian seasoning
1/8 tsp pepper
1/2 tsp salt

How to prepare

Cooking times presume the use of a standard (575-700 watt) microwave oven and quantities for 24 appetizers, adjust cooking times for differences. Remove the stems from the mushrooms. Chop fine. Set the mushroom caps aside. Combine all the chopped items with the cheese. Blend thoroughly. Add the bread crumbs, melted butter, seasonings and worcestershire sauce. Blend thoroughly. Spoon the mixture into the mushroom caps, mounding slightly in the center. Arrange on a 10″ round microwave safe plate. Microwave on high for 4 minutes. Serve hot.

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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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Red pepper & tomato bisque

Ingredients

2 1/2 lbs red bell peppers
3 tbsp olive oil
1 lg onion
3 lbs tomatoes, peeled, diced
2 tsp sugar
1 1/2 cups stock (veg., Beef, chicken)
2 bay leaves

1/2 tsp salt
1/4 tsp pepper
2 tbsp dry sherry
1 tbsp vinegar or wine
1/4 tsp hot pepper sauce
croutons or crostini
1/4 tsp liquid smoke (optional)

How to prepare

Roast and peel bell peppers. Puree in processor or blender. Heat oil in heavy pan over medium-high heat. Add chopped onion and saut

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Spinach – Tomato Sauce with Shallots and Carrots

Ingredients

1 lb fresh spinach
1/4 cup olive oil
3 med shallots minced
2 sm carrots peeled and diced
2 cup canned whole tomatoes drained, juice reserve
1 tsp salt
1/4 cup fresh basil minced
1 lb pasta
parmesan cheese freshly grated

How to prepare

Bring 4 qts salted water to a boil in a lg pot for cooking the pasta Stem the spinach and wash the leaves in a lg bowl of cold water, changing the water several times until no sand appears in the bottom of the bowl. Shake the excess water from the spinach and roughly dry the leaves. Set the spinach aside.
Heat the oil in a deep pot or Dutch oven with a cover. Add the shallots and carrots and saute over med heat until the vegetables soften but do not brown, about 8 min..
While the shallots and carrots are cooking, coarsely chop the tomatoes. Add chopped tomatoes to the pot, along with 1/2 cup of their packing juice, the salt, and basil. Use the back of a spoon to break apart the tomatoes. Simmer gently, continuing to crush the tomatoes as necessary, until the sauce thickens, about 10 min..
Add the spinach to the pot, tossing several times to coat leaves with tomato sauce. Cover and continue cooking, removing the lid once to stir, until the spinach has wilted, about 5 min.. Taste for salt and adjust seasonings if necessary.
While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the spinach sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.

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CHICKEN ROSEMARY

Ingredients

1/2 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
6 6-oz. boneless – skinless
Chicken breasts
1/4 cup Olive oil
6 Cloves garlic – minced (2
Tablespoons)
1 cup Chicken broth
1/4 cup Pale dry sherry
1/4 teaspoon Dried rosemary

How to prepare

Combine flour, salt and pepper. Dredge chicken breasts in flour mixture, shaking off excess Heat oil over medium heat in a large skillet. Brown chicken in oil until lightly browned, approximately 5 minutes on each side. Remove from skillet. Add minced garlic to the skillet and saute’ lightly. Stir in chicken broth and sherry Return chicken to skillet and sprinkle with rosemary. Cover skillet tightly with a lid, and simmer slowly for 30 to 45 minutes, or until chicken is tender. Thicken juice, if desired

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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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