Best Cooking Butter Recipes: July 2016

Sunday, July 31, 2016

risotto with nuts

Ingredients

Servings: 12
1 cup pine nuts
1 cup hazelnuts
1 cup almonds
1 cup cashews
1 cup walnuts
1 cup chestnuts
1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
salt and ground black pepper to taste
1 1/2 cups sliced fresh mushrooms
1 teaspoon butter
1 cup rice
5 fluid ounces white , or as needed
5 cups vegetable stock

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preheat oven to 375 degrees f (190 degrees c). spread pine nuts, hazelnuts, almonds, cashews, and walnuts a baking sheet.
bake in the preheated oven, stirring occasionally, until nuts are roasted and fragrant, 5 to 10 minutes. remove nuts from oven and cool slightly. crush nuts using a rolling pin.
boil chestnuts in a pot of water until tender, about 10 minutes. drain and finely chop.
heat olive oil in a large skillet over medium-high heat; saute onions and garlic until onions are tender and garlic is lightly browned, about 5 minutes. remove garlic and stir parsley, salt, and pepper into onion; add mushrooms. reduce heat to low and continue cooking until mushrooms are softened, 5 to 10 minutes. remove skillet from heat.
heat butter in a separate large skillet over medium-high heat; saute rice until toasted and fragrant, about 2 minutes. stir and vegetable stock, 1 cup at a time, into rice, allowing stock to evaporate before each addition until rice is tender and all the liquid has been absorbed, 15 to 20 minutes.
stir mushroom mixture, roasted nuts, and boiled chestnuts into rice mixture and remove from heat.

Style Blackened Snapper

Ingredients

Servings: 4
2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets
1 1/2 cups butter, melted

Recipe

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in a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. place the fish fillets in the hot skillet. pour 1 tablespoon of butter over each fillet. cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. turn the fish over. pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

salmon tango

Ingredients

Servings: 5
1/4 cup butter, melted
1/4 cup brown sugar
1 tablespoon soy sauce
2 tablespoons lemon juice
2 tablespoons white
1 1/4 pounds salmon fillets

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in a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white . stir until brown sugar has dissolved. reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
place salmon fillets in a large resealable plastic bag. pour in marinade, seal, and turn to coat salmon. refrigerate at least 1 hour, turning once.
preheat grill for medium-high heat.
lightly oil grill grate. place salmon on grill, and discard marinade. cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. baste with reserved sauce while grilling.

classic beef stroganoff

Ingredients

Servings: 8
2 pounds beef stew meat, cut across the grain into 1/4x1/2-inch strips
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon spanish paprika
1/4 cup butter
1 1/2 onions, minced
1 1/2 pounds sliced fresh mushrooms
1 (10.5 ounce) can condensed beef broth, divided
1/3 cup dry white
6 cloves garlic, minced
3 tablespoons ketchup
salt and ground black pepper to taste
1 (16 ounce) package broad egg noodles
3 tablespoons all-purpose flour
1 cup sour cream
1 pinch paprika, for garnish

Recipe

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season beef with salt, pepper, and spanish paprika.
melt butter in a large skillet over medium heat. saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
stir 2/3 cup beef broth, white , garlic, and ketchup into the beef mixture; season with salt and pepper. place a cover on the skillet and cook mixture at a simmer for 15 minutes.
bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
whisk remaining beef broth and flour together in a bowl; add to beef mixture. bring the mixture to a boil, stirring continually, and boil for 1 minute. reduce heat to low, add sour cream, and stir until smoothly incorporated. ladle over egg noodles and garnish with paprika.

easy lemon halibut

Ingredients

Servings: 4
1 tablespoon all-purpose flour
8 ounces fresh baby spinach
1 small onion, finely chopped
4 (4 ounce) halibut steaks
2 tablespoons butter, melted
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon, thinly sliced
crushed red pepper (optional)

Recipe

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preheat oven to 400 degrees f. add flour to a reynolds® large oven bag. shake. place bag in 2-quart rectangular baking dish at least 2 inches deep.
place spinach in bag; sprinkle with onion. top with fish. stir together the butter, garlic, salt, and black pepper. brush over fish. arrange lemon slices over fish. close bag with tie (found inside package). cut six 1/2-inch slits in top of bag to allow steam to escape. tuck ends of bag in dish.
place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. bag should not hang over dish.
bake 20 minutes.
cut open top of oven bag carefully. remember: always support bag with the dish.
serve fish with spinach and lemon, and spoon any juices over the top. sprinkle with crushed red pepper, if desired.

spicy peanut chicken

Ingredients

Servings: 8
1 1/2 teaspoons curry powder
2 tablespoons thai chili garlic sauce (sriracha), or to taste
1 1/2 teaspoons ground cayenne pepper, or to taste
1/2 teaspoon ground cinnamon
2 teaspoons soy sauce
1/2 pound uncooked spaghetti
1 tablespoon peanut oil
2 large skinless, boneless chicken breast halves, cut into 1-inch cubes
3 1/2 cups water
2 cups extra chunky peanut butter
4 green onions, coarsely chopped
1/2 cup chow mein noodles

Recipe

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combine curry powder, thai chili garlic sauce, cayenne pepper, cinnamon, and soy sauce in a small bowl, and set aside. fill a saucepan with water, and bring it to a boil. when the water is boiling, drop in the spaghetti and cook for 8 to 12 minutes, stirring occasionally, until tender. drain the spaghetti, and set aside.
heat peanut oil in a skillet or wok over medium-high heat until barely smoking, and drop in the chicken. cook and stir 5 to 8 minutes, until the chicken is just beginning to brown and the inside is no longer pink. remove chicken from the skillet, and set aside.
make the peanut sauce by stirring together peanut butter and 3 1/2 cups of water in a saucepan over medium heat until mixture is smooth and the peanut butter is melted. pour in the curry-chili sauce, and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes.
to serve, place the noodles in a large bowl, top with chicken, and spoon the peanut sauce over the chicken. sprinkle the green onions over the dish, and garnish with chow mein noodles.

Polish Style Lasagna

Ingredients

Servings: 6
9 uncooked lasagna noodles
1 onion, sliced
1/2 cup butter
2 2/3 cups dry potato flakes
1 (8 ounce) package cream cheese

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preheat oven to 350 degrees f (175 degrees c).
cook lasagna noodles according to package directions. drain, pat dry and interleave in a damp towel to keep moist or spray each noodle with cooking spray or lightly apply some oil.
in a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes.
prepare the instant mashed potatoes according to package directions, but omit the milk. stir in the cream cheese until well blended.
place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. spread 1/2 the potato mixture over the noodles in the dish. top this with 3 more noodles, followed by the other 1/2 of the potato mixture. finish by topping with the remaining 3 noodles, then top those with sauteed onions.
bake at 350 degrees f (175 degrees c) for 20 minutes, or until bubbly. allow to cool for 5 minutes before cutting.

greek shrimp dish from santorini

Ingredients

Servings: 6
1/4 cup butter
2 tablespoons garlic, minced
1 bunch flat-leaf parsley, chopped
2 pints grape tomatoes, halved
1/2 (750 milliliter) bottle dry white
2 pounds peeled and deveined medium shrimp
1 (4 ounce) container crumbled feta cheese
2 lemons, halved
2 sprigs fresh flat-leaf parsley

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melt the butter in a saucepan over medium heat. stir in the garlic, chopped parsley, tomatoes, and . bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
preheat oven to 250 degrees f (120 degrees c).
stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.

lobster bisque i

Ingredients

Servings: 4
14 ounces raw lobster tail
1/3 cup butter, softened
7 green onions, chopped
1 onion, chopped
1 carrot, chopped
4 cups fish stock
4 sprigs fresh parsley
1 bay leaf
4 whole black peppercorns
2 1/2 cups water
1/3 cup all-purpose flour
1 3/4 cups tomato puree
1 tablespoon
1/2 cup heavy cream
1 pinch ground nutmeg
2 teaspoons chopped fresh tarragon

Recipe

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cut the lobster tail in half lengthwise.
melt half the butter in a pan, add the scallions and onion and cook for 5 minutes, or until soft but not colored. add the carrot and cook for 2 minutes. add the lobster halves, fish stock, parsley, bay leaf, peppercorns, the water. bring to a boil, reduce the heat and simmer for 20 minutes, skimming the surface as required.
remove the lobster from the stock, cool slightly and take the meat from the shells. set the lobster meat aside, crush the shell and return it to the pan. continue simmering for further 40 minutes. strain the stock, then strain again through a sieve lined with 2 layers of damp muslin or cheesecloth.
cut some thin slices from the lobster to use as a garnish and set aside. in a blender, blend the remaining lobster flesh with a little of the strained stock until smooth. mix the flour and remaining butter to a paste. add the pureed lobster to the pot along with the flour paste, tomato puree, , cream, nutmeg and salt and pepper, to taste. mix well.
add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens. reduce the heat and simmer gently for 5 minutes. season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.

Lamb Chops With Delicious Gravy

Ingredients

Servings: 4
1 tablespoon butter
4 boneless lamb chops
seasoned pepper to taste
seasoned salt to taste
3 tablespoons all-purpose flour
3 tablespoons sour cream
1/4 cup milk
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 tablespoon honey

Recipe

melt the butter in a large skillet over medium heat. season the lamb chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. shake off any excess flour, and place the chops in the skillet. cook for a few minutes on each side, until browned.
in a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. season with a tiny bit of seasoning salt if desired. pour the sauce over the chops, and simmer for 10 to 15 minutes, until lamb is cooked through.

spring cabbage chicken boil

Ingredients

Servings: 2
1 1/2 cups water
2 tablespoons soy sauce
2 tablespoons
2 tablespoons mirin (japanese sweet )
1/2 pound skin-on chicken thighs, or more to taste, cut into pieces
1/2 medium head spring cabbage
1 tablespoon butter, or to taste, cut into small cubes
2 tablespoons chopped green onion, or to taste

Recipe

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stir water, soy sauce, , and mirin together in a large pot. lay chicken into the liquid with the skin-side down. place pot over medium heat, cover pot with lid, and bring liquid to a boil; cook at a boil, stirring occasionally, until chicken is no longer pink, about 5 minutes.
push chicken to the sides of the pot to make room for the cabbage; put cabbage into the liquid with the cut-side down. replace lid on pot, bring liquid again to a boil, and cook until cabbage softens, about 5 minutes more.
dot top of mixture with butter cubes. replace lid and cook just until butter melts, 1 to 2 minutes. transfer everything to a serving dish and garnish with green onion.

mater's adult butterbeer

Ingredients

Servings: 1
1 fluid ounce spiced (such as sailor jerry®)
1 fluid ounce butterscotch schnapps
1/2 teaspoon imitation butter flavoring
1 (12 fluid ounce) can or bottle cream soda
1 small scoop vanilla ice cream (optional)

Recipe

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stir and butterscotch schnapps together in a frosted 14-ounce mug.
pour butter flavoring into the cream soda, then turn cream soda over to pour quickly into the chilled mug. gently drop the ice cream into the soda mixture.

Chef John's Smothered Lamb Chops

Ingredients

Servings: 4
4 large bone-in lamb chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup buttermilk
1/4 cup water

Recipe

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sprinkle lamb chops with poultry seasoning, salt, and black pepper on both sides. heat vegetable oil in a large skillet over medium-high heat; brown lamb chops well on both sides, about 5 minutes per side. transfer to a plate.
discard excess grease from pan and melt butter in the same skillet. reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. pour juices that have accumulated on plate containing lamb chops into the sauce. mix in buttermilk until smooth. add water. bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
place lamb chops into sauce, spooning sauce over meat to coat. turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. adjust levels of salt and pepper and serve chops with gravy on top.

Mac And Cheese And

Ingredients

Servings: 12
3 sourdough pretzels, crushed
2 tablespoons grated parmesan cheese
1 (16 ounce) package whole wheat elbow macaroni
6 slices bacon, chopped
1 tablespoon butter
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons dijon mustard
1 (12 fluid ounce) bottle
2 1/2 cups milk
3 cups shredded sharp cheddar cheese
1/2 teaspoon ground red pepper
salt and pepper, to taste

Recipe

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combine the crushed pretzels and parmesan cheese in a small bowl. set aside.
fill a large pot with lightly salted water, and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well.
place the bacon in a large, deep pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. place the bacon slices on a paper towel-lined plate. pour off the bacon fat, reserving 2 tablespoons of the fat.
melt the butter in the saucepan with the reserved bacon fat over medium heat. stir in the onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. gradually whisk the mustard, the , and finally the milk into the flour mixture; bring to a simmer over medium heat. cook and stir until the mixture is thick and smooth, 5 to 10 minutes.
stir in the cheese, bacon, red pepper, salt, and pepper. turn off the heat, and stir in the cooked macaroni. sprinkle with the pretzel and cheese mixture before serving.

Bob Lob Lobster

Ingredients

Servings: 2
1 (6 ounce) lobster tail
marinade:
1/4 cup olive oil
1/4 cup chopped italian flat-leaf parsley
3 tablespoons lime juice
salt and ground black pepper to taste
water as needed
pasta:
1/2 pound angel hair pasta
1/4 cup olive oil
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
2 tablespoons butter
1 tablespoon capers
1/4 cup chopped italian flat-leaf parsley
4 cherry tomatoes, cut into quarters
1 tablespoon lime juice

Recipe

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cut lobster tail lengthwise along shell to within 1/2-inch of the end of the tail.
whisk 1/4 cup olive oil, 1/4 cup parsley, 3 tablespoons lime juice, salt, and pepper together in a shallow bowl until marinade is evenly mixed. place lobster tail, cut-side up, in the marinade and spoon marinade over the meat; marinate for about 10 minutes.
preheat oven to 375 degrees f (190 degrees c).
line a baking dish with aluminum foil. fill the dish with water about 1/2-inch deep. remove lobster from marinade, reserving marinade for basting. place lobster in the baking dish. spoon 1/2 of the marinade over the lobster.
bake lobster in the preheated oven, basting every 5 minutes with remaining marinade, until lobster meat is cooked through and opaque, 20 to 25 minutes. remove meat from shell and chop.
bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain pasta, reserving 3 tablespoons pasta water.
heat 1/4 cup olive oil in a skillet over medium heat; cook and stir mushrooms and garlic until fragrant, about 3 minutes. add butter and capers; cook and stir until butter is melted, about 1 minute. add 1/4 cup parsley and tomatoes; cook and stir for 1 minute.
mix lobster meat, 1 tablespoon lime juice, cooked pasta, and reserved pasta water into mushroom mixture; cook and stir until heated through, about 1 minute.

orange and maple glazed turkey

Ingredients

Servings: 1
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter, softened
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
1 (20 pound) whole turkey, neck and giblets removed
3 tablespoons olive oil
1/4 cup orange juice
1/2 cup maple syrup
1 cup chicken broth, divided
1/2 cup dry

Recipe

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preheat an oven to 450 degrees f (230 degrees c). grease a roasting pan. mix the salt and pepper together in a small bowl, and set aside.
stir together the butter, thyme, and sage in a small bowl. place the turkey into the prepared roasting pan, and separate the skin from the breast through the neck cavity. spread the butter mixture evenly over the breast, then press the skin back down on top of the butter. brush the outside of the turkey with the olive oil, then sprinkle with the salt and pepper mixture. whisk together the orange juice, maple syrup, and half of the chicken broth, and set aside.
bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. baste every 30 minutes with the maple syrup mixture. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
once the turkey has rested, remove it from the roasting pan, and place it a serving platter. place the roasting pan the stove, and stir in the remaining chicken broth along with the . bring to a simmer over medium-high heat. scrape the bottom of the roasting pan well to dissolve the browned bits, then simmer over medium-low heat until the gravy thickens, about 10 minutes total. strain before serving with the turkey.

shortcut potato onion perogies

Ingredients

Servings: 8
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter
2/3 cup water
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 (7.6 ounce) package instant mashed potato flakes

Recipe

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in a medium bowl, stir together the flour and salt. cut in the butter using a fork until pieces are very small. stir in the water and mix until well blended. if the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. knead the dough for 2 to 3 minutes. cover, and let rest for 10 or 15 minutes.
on a lightly floured surface, roll the dough out to 1/4 inch thickness. cut into circles using a cookie cutter or large glass. set aside while you prepare the filling.
to make the filling, prepare the mashed potato flakes according to package directions. set aside. heat the olive oil in a skillet over medium heat. add the onions; cook and stir until soft and transparent. remove from the heat, and mix in the mashed potatoes.
place one tablespoon of the pierogi filling each circle of dough. fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. they can be frozen at this time if you like.
bring a large pot of water to a boil. carefully drop several perogies into the water. they are done when they float to the top. continue the process with remaining perogies. you can also fry the perogies in some butter with onion before serving if you like.

Creamed Chicken For Biscuits

Ingredients

Servings: 8
1/3 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
1 cup toasted sliced almonds

Recipe

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melt butter in a large saucepan over medium heat. stir in flour, then add broth, cream, garlic powder, salt and pepper. mix together and cook until thickened. stir in chicken, peas and almonds. heat through and serve over hot cooked biscuits.

sooji upma

Ingredients

Servings: 4
1/4 cup cooking oil
2 dried red chile peppers, broken into pieces
2 tablespoons cashews
1 tablespoon skinned split black lentils (urad dal)
1 teaspoon split bengal gram (chana dal)
1 teaspoon mustard seed
1 pinch asafoetida powder
1 cup chopped onion
3 green chile peppers, sliced into thin rings
1 sprig fresh curry leaves
4 cups water
1 tomato, finely chopped
1 tablespoon minced fresh ginger root
salt to taste
2 cups semolina (sooji rava)
3 tablespoons fresh lime juice, or to taste
2 tablespoons ghee (clarified butter)

Recipe

Preparation Time:

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heat the oil in a large skillet over medium heat. fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. sprinkle the asafoetida powder into the skillet. add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. gradually pour the semolina into the mixture in a thin stream, stirring continually. this is very important. if you add the semolina too quickly, or do not stir quick enough, you will get lumps. cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. stir the lime juice and ghee into the mixture. remove from heat and allow to rest 10 minutes before serving.

Chicken Or Turkey Tetrazzini

Ingredients

Servings: 8
12 ounces spaghetti
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 1/2 tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup chicken broth
1 teaspoon seasoning salt
3 cups shredded american cheese
4 cups cooked and cubed chicken
2 tablespoons chopped fresh parsley
2 tablespoons diced red bell pepper

Recipe

preheat oven to 350 degrees f (175 degrees c).
cook spaghetti according to package directions, add oil and salt to cooking water. drain.
in large saucepan or dutch oven over medium heat, melt butter. add onion and garlic. cook, stirring occasionally, 2 minutes. add soup, broth, seasoned salt and 1 1/2 cups of the cheese. cook and stir until cheese melts and mixture is smooth. add spaghetti and chicken or turkey. mix well. transfer to 2-quart baking dish. cover with foil.
bake at 350 degrees f (175 degrees c) for 30 minutes or until hot and bubbly.
remove foil. sprinkle with remaining 1 1/2 cups. cheese. continue baking 2 minutes or until cheese melts. sprinkle with parsley and bell pepper.

Foil Barbecued Trout With

Ingredients

Servings: 2
2 trout, cleaned and head removed
1/4 cup dry white
2 tablespoons butter, melted
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
salt and pepper to taste

Recipe

Preparation Time:

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preheat a grill for medium-high heat.
on a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. rinse the trout and pat dry. lay the fish in the center of the foil about 2 inches apart. sprinkle with white , melted butter and lemon juice. season with parsley, salt and pepper. fold the foil up loosely around the fish and crimp the seams to seal.
place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

louisiana crawfish ya-ya pasta

Ingredients

Servings: 4
3/4 (12 ounce) package egg noodles
1/2 cup butter
1/2 cup chopped onion
1/4 cup minced green bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 (16 ounce) package cooked and peeled whole crawfish tails
2 tablespoons seasoning blend (such as tony chachere's®), or to taste
1/2 cup heavy cream
1/3 cup sliced fresh mushrooms (optional)
3/4 cup shredded cheddar cheese, divided
1/3 cup sliced green onions

Recipe

Preparation Time:

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bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
meanwhile, melt the butter in a large skillet over medium heat. stir in the chopped onion, green pepper, garlic, and parsley. cook and stir until the onion has softened and turned translucent, about 5 minutes. add the crawfish tails and seasoning; simmer 5 minutes longer.
pour in the heavy cream, mushrooms, and 1/2 cup of cheddar cheese; stir until the cheese has melted. toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining cheddar cheese.

torta di formaggio (savory cheese torte)

Ingredients

Servings: 2
2 (9 inch) unbaked deep dish pie crust
2 1/2 cups shredded mozzarella cheese, at room temperature
1 cup asiago cheese shavings
1/2 cup shredded parmesan cheese
1 1/2 pounds bulk italian sausage
3 tablespoons butter
4 zucchinis, thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup shredded carrots
1/4 pound crimini mushrooms, chopped
2 tablespoons minced garlic
5 eggs
1 cup heavy whipping cream
1 (16 ounce) container ricotta cheese
3/4 teaspoon sea salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic and herb seasoning blend (such as mrs. dash®)
1/4 teaspoon garlic powder

Recipe

Preparation Time:

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preheat oven to 425 degrees f (220 degrees c).
fit each pie pastry into a 9-inch deep-dish pie plate. prick each crust several times with a fork.
bake crusts in preheated oven until lightly browned, about 7 minutes.
reduce oven heat to 350 degrees f (175 degrees c).
mix mozzarella, asiago, and parmesan cheeses in a bowl; set aside.
heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. transfer sausage to a large mixing bowl.
melt butter in a large skillet over medium heat. cook and stir zucchinis, green bell pepper, red bell pepper, and yellow bell pepper in butter until softened, 5 to 7 minutes. add carrots, mushrooms, and garlic; cook and stir until carrots are tender, about 10 minutes more. drain any excess moisture from the vegetable mixture.
divide vegetable mixture into 2 even portions. spread about half of one portion of the vegetable mixture into the bottom of each pie crust. spread half the sausage over each vegetable layer. sprinkle mozzarella cheese mixture evenly over the sausage layer.
beat eggs in the bowl of a stand mixer fitted with a wire whisk attachment. switch speed to high and slowly stream cream into the eggs while beating; beat for 3 minutes. add ricotta cheese, sea salt, oregano, basil, garlic and herb seasoning blend, and garlic powder to the egg mixture; beat until smooth. pour about half the mixture into each pie shell and top with remaining vegetable mixture.
bake in preheated oven until a knife inserted into the center comes out clean, about 1 hour. cool for 15 minutes before slicing.

Caper Baked Chicken

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1 lemon, juiced
ground black pepper to taste
1/4 cup melted butter
1/4 cup steak sauce
1 (4 ounce) jar capers, liquid reserved

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
arrange chicken in an oven proof clay pot or medium baking dish. coat with lemon juice, and season with pepper.
in a small bowl, mix the melted butter, steak sauce, 2 tablespoons capers, and 2 tablespoons caper liquid. reserve remaining capers and liquid for another use. pour the butter mixture over the chicken to coat.
cover and bake 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear. drizzle with remaining liquid from the baking dish to serve.

Creamy Zucchini Soup

Ingredients

Servings: 6
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 1/2 pounds zucchini, sliced
1/2 (14 ounce) package firm tofu, cubed
2 teaspoons red pepper flakes
1 teaspoon dried oregano
3 cups vegetable stock
1/2 cup cottage cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter and heat the oil in a large skillet over medium heat. mix in the onion, and cook 5 minutes. mix in the zucchini and tofu. season with red pepper flakes and oregano. continue to cook and stir 10 minutes, until zucchini is tender.
pour the vegetable stock into the skillet. bring to a boil, reduce heat to low, and simmer 35 minutes.
in a blender, process the soup and cottage cheese until smooth. season with salt and pepper to serve.

Red Potato Soup

Ingredients

Servings: 16
8 red potatoes, cubed
1 onion, chopped
1 (49.5 fluid ounce) can chicken broth
1/2 cup margarine
2 tablespoons celery seed
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon onion powder
1 1/2 teaspoons seasoning salt
8 cups milk

Recipe

in a large saucepan over high heat combine the potatoes, onion, broth, butter or margarine, celery seed, garlic powder, ground black pepper, onion powder and seasoning salt.
bring to a boil, then reduce heat to medium low. simmer for about 15 minutes, or until potatoes are tender. add the milk, heat through and serve.

mom's medallions of beef

Ingredients

Servings: 8
1 cup butter
1 (3.5 pound) whole beef tenderloin, cut into 1-inch slices
1 (16 ounce) package sliced fresh mushrooms
1 onion, chopped
1/4 cup red , or more to taste
2 teaspoons beef base, or more as needed
1/2 pound shredded monterey jack cheese
1/2 pound thinly sliced deli ham

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large skillet over medium heat. cook beef slices in butter until browned completely, about 5 minutes per side. remove beef slices to a plate, reserving butter and drippings in the skillet.
saute mushrooms and onion in the butter mixture until onions are clear, 5 to 7 minutes. push the vegetables to the edge of the skillet.
stir red and beef baste into the butter mixture in the skillet; cook and stir, adding more beef base as needed, until the sauce is thickened, 7 to 10 minutes.
arrange beef slices into the gravy. top each beef slice with a slice of ham. top the ham with monterey jack cheese. put a lid on the skillet and cook until the cheese melts, about 5 minutes.
remove medallions to a platter. spoon sauce and vegetables over the medallions.

Strawberry Mango Super Smoothie

Ingredients

Servings: 5
1 1/3 cups coconut milk
1/2 cup aloe vera juice
1 tablespoon almond butter
1 tablespoon honey
2 cups frozen strawberries
1/2 cup frozen mango chunks

Recipe

Preparation Time:

Ready Time:

blend coconut milk, aloe vera juice, almond butter, and honey together in a blender until smooth; add strawberries and mango and blend on high until smooth.

Creamy Chicken Peanut Soup

Ingredients

Servings: 8
1/4 cup margarine
1 cup chopped celery
1/3 cup chopped onion
3 (14.5 ounce) cans chicken broth
1 tablespoon all-purpose flour
1 cup crunchy peanut butter
2 cups heavy whipping cream

Recipe

in a 4 quart saucepan saute celery and onion in butter overmedium-high heat. saute until celery and onion are tender, approximately five minutes.
remove from heat and add the flour and peanut butter, stirring until melted. once melted gradually stir in chicken broth.
return to medium-high heat and bring to boil for two minutes. reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
stir in heavy cream and heat through.

Sun Dried Tomato Chicken

Ingredients

Servings: 8
8 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon italian seasoning
salt and pepper to taste
3/4 cup sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic clove, minced
1 (10 ounce) can cream of chicken soup
1/2 cup milk
1 tablespoon italian seasoning
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
season chicken with italian seasoning, salt, and pepper. place chicken in a baking dish and cook in preheated oven for about 20 minutes.
meanwhile, fill a small saucepan halfway with water and bring to a boil. cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. remove the tomatoes from the water and puree in a food processor until smooth.
heat olive oil and butter in a skillet over medium heat. cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. stir in the cream of chicken soup and milk. cook 5 to 7 minutes, stirring frequently. season with italian seasoning, salt, and pepper. stir in the pureed tomato and simmer 5 minutes. add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

shrimp pil pil

Ingredients

Servings: 6
2 tablespoons butter
1/4 cup olive oil
8 cloves garlic, minced
1/4 teaspoon cayenne pepper, or to taste
3 pounds peeled and deveined medium shrimp (30-40 per pound)
1/4 cup white
salt and black pepper to taste
3 tablespoons sweet paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter and olive oil in a large skillet over medium heat. stir in the garlic and cayenne pepper, and cook until fragrant, about 1 minute. increase the heat to high, and add the shrimp and white . bring to a boil, and cook until the shrimp are no longer transparent in the center, about 3 minutes. season with salt, pepper, and sweet paprika before serving.

Healthier Slow Cooker Chicken Stroganoff

Ingredients

Servings: 4
1 tablespoon chopped carrot
1 tablespoon chopped parsley
1 tablespoon chopped onion
1 clove garlic
1/4 teaspoon lemon zest
1 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves - cubed
2 tablespoons butter
4 ounces neufchatel cheese
8 ounces natural cream of chicken soup
1 cup frozen peas

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. process until finely chopped and transfer to slow cooker. add chicken and butter and mix. cook on low for 5 to 6 hours.
stir in neufchatel cheese, chicken soup, and peas. cook on high until heated through, about 30 minutes.

seafood newburg

Ingredients

Servings: 4
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
1/4 cup dry
1 pinch paprika
3 tablespoons ketchup
1 dash worcestershire sauce
2 (6 ounce) cans small shrimp, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine butter, flour and salt in a saucepan. cook for two minutes. slowly pour in milk and bring mixture to a boil.
stir into the mixture (to taste), paprika, catsup and worcestershire sauce. place seafood in the saucepan and heat thoroughly. serve hot.

Turkey And Tortellini Alfredo

Ingredients

Servings: 4
1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons butter
1 teaspoon minced garlic
1 (15 ounce) jar prepared alfredo sauce
1/4 cup milk
salt and pepper to taste
2 cups cubed cooked turkey
1/2 cup shredded mozzarella cheese, or to taste
2 tablespoons grated parmesan cheese, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a saucepan of lightly salted water to a boil, stir in the tortellini, bring back to a boil, reduce heat, and simmer the tortellini until they're cooked but not completely tender, about 5 minutes. drain the tortellini in a colander set in the sink.
preheat oven to 325 degrees f (165 degrees c). grease a 1 1/2-quart oval baking dish.
heat the butter in a skillet over medium heat. cook and stir the garlic until fragrant, about 2 minutes. whisk in the alfredo sauce and milk; season to taste with salt and pepper. bring the mixture to a simmer over medium-low heat. stir in the the tortellini and turkey, mixing just enough to coat the pasta and turkey with the sauce. spoon the mixture into the prepared baking dish, and sprinkle the top with mozzarella and parmesan cheeses.
bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted and begun to brown, 15 to 20 minutes.

Green Apple Goodness Shake

Ingredients

Servings: 1
8 ounces almond milk, or more as needed
1/2 green apple, chopped
1/2 cup ice
2 scoops vanilla protein powder
1 tablespoon ground flax seed
2 teaspoons almond butter, or to taste
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Ready Time:

blend almond milk, green apple, ice, vanilla protein powder, flax seed, almond butter, and cinnamon together in a blender until smooth, adding more almond milk for a thinner consistency.

poppy seed chicken ii

Ingredients

Servings: 6
5 cups chopped cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed buttery round crackers
1 teaspoon poppy seeds
1/2 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
place the chicken into a 9x13 inch baking dish. in a medium bowl, stir together the condensed soup and sour cream. pour over the chicken. in a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. sprinkle over the chicken and sauce.
bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Bulgur Pilaf With Lamb

Ingredients

Servings: 4
1/4 cup butter
1/2 pound lamb, chopped
2 onions, chopped
2 cups coarse bulgur, rinsed and drained
4 large tomatoes, peeled and chopped
3 cups chicken broth
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat butter in a large, deep skillet over medium high heat . cook lamb and onions until onions are very light brown. stir in bulgur, and cook about 3 minutes. stir in chicken broth and tomatoes. season with salt. bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.

Glazed Lamb Chop

Ingredients

Servings: 4
2 tablespoons brown sugar
3 tablespoons prepared yellow mustard
4 lamb chops
1 tablespoon fresh lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
in a small bowl, combine the brown sugar and mustard. mix together well.
butterfly the lamb chops and arrange them in a 9x13 inch baking dish. spread the mustard mixture over the chops, then sprinkle with the lemon juice. place about 1/8 of an inch of water in the bottom of the baking dish.
bake at 325 degrees f (165 degrees c) for 20 minutes, or to desired doneness.

Cheese Soup I

Ingredients

Servings: 6
1/2 cup chopped green onions
1 cup sliced celery
1 cup sliced carrots
8 ounces fresh mushrooms, sliced
3/4 cup butter
1/2 cup all-purpose flour
1 teaspoon mustard powder
5 cups chicken broth
1 small head cauliflower
1 (12 fluid ounce) can or bottle
8 ounces sharp cheddar cheese, shredded
2 tablespoons grated parmesan cheese
salt to taste
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

saute green onions, celery, carrots, and mushrooms in butter. mix flour and dry mustard into sauteed vegetables. add chicken broth, bring to a boil.
break up cauliflower into bite-size pieces, steam until just tender.
reduce heat of sauteed vegetables to a simmer, add cauliflower, , and cheeses. simmer 15-20 minutes. add salt and pepper to taste. check seasonings.

Chicken Tetrazzini (cotton Country)

Ingredients

Servings: 1
1 (8 ounce) package spaghetti
1/2 cup butter
1 onion, chopped
1 cup chopped celery (optional)
3/4 cup chopped bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp cheddar cheese
1 tablespoon all-purpose flour
2 (14.5 ounce) cans chicken broth
2 cups chopped cooked chicken, or to taste

Mange-tout (sugar Snap Peas) Pasta

Ingredients

Servings: 4
1 (8 ounce) package dry penne pasta
3/4 (4 ounce) package cream cheese, softened
1 1/2 ounces gorgonzola cheese
2 tablespoons cream
1/2 pound sugar snap peas, trimmed
2 tablespoons butter
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil over medium-high heat. add the pasta, and cook until al dente, 8 to 10 minutes. drain, cover pot, and set aside.
stir the cream cheese, gorgonzola cheese, and cream together in a bowl until smooth. set aside.
bring another large pot of lightly salted water to a boil over medium-high heat. add the sugar snap peas, and cook until crisp, 1 to 2 minutes. drain. toss peas with butter. stir cream cheese mixture into peas, and toss to coat evenly. serve immediately over cooked pasta.

Chard Stalks And Garlic Scape Pasta

Ingredients

Servings: 4
1 cup swiss chard stalks, cut into 1 1/2-inch pieces
1 (5 ounce) package dry vermicelli pasta
1 tablespoon butter
1 tablespoon olive oil
1/4 large onion, chopped
2 garlic scapes, sliced
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a rolling boil. cook the swiss chard stems in boiling water until tender, 10 to 15 minutes; drain and rinse with cold water. set aside.
bring a separate large pot of lightly salted water to a rolling boil. cook the vermicelli pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes; drain.
meanwhile, melt the butter with the olive oil in a large skillet over medium heat; stir in the onion and garlic scapes. cook and stir until the onion is soft and translucent, about 5 minutes. increase heat to medium-high, stir in the chard stalks, and cook until the onion has browned, about 5 minutes more. season with salt and pepper; stir in the cooked pasta to serve.

Saturday, July 30, 2016

Quick Chicken

Ingredients

Servings: 6
1 tablespoon butter
6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed golden mushroom soup
1 1/4 cups

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet, saute the chicken breasts in butter. once chicken is lightly browned on all sides, add the soup (undiluted) and . cover and simmer until chicken is no longer pink inside, about 20 minutes. ready to serve!

tilapia scaloppine

Ingredients

Servings: 4
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 pound tilapia fillets
salt and ground black pepper to taste
1/2 cup sliced fresh button mushrooms
2 tablespoons drained capers
1/2 cup white
1 lemon, juiced

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil with butter in a skillet over medium heat. stir in the garlic. place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. turn the fish; season with salt and pepper, and cook an additional 90 seconds.
add the mushrooms, capers, and . cover, reduce heat, and simmer until the fish flakes easily with a fork and the is reduced by half, 6 to 7 minutes. remove the cover, pour in lemon juice, and cook for one minute.

Pastachutta

Ingredients

Servings: 8
1 (16 ounce) package spaghetti
1/4 cup butter
4 cloves garlic, thinly sliced
1 (8 ounce) package fresh mushrooms, sliced
1 onion, chopped
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse.
meanwhile, melt butter in a large skillet over medium-high heat. saute garlic, mushrooms and onion until tender. toss with cooked spaghetti. season with salt and pepper to taste.

tequila shrimp

Ingredients

Servings: 6
2 tablespoons unsalted butter
4 cloves garlic, chopped
1 1/2 pounds large shrimp - peeled and deveined
1/2 cup tequila
1/2 cup chopped fresh cilantro
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large skillet over medium heat. saute garlic until light brown. place shrimp in the pan, and cook for 3 minutes.
pour in tequila, and season with cilantro, salt, and pepper. cook for 2 more minutes.

Chicken Pot Pie On The Run

Ingredients

Servings: 6
1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 (10.75 ounce) can 2% low-fat milk
1 1/2 cups meat from rotisserie chicken, skinned and cubed
1 (29 ounce) can mixed vegetables (such as veg-all®), drained
1 (9 inch) refrigerated pie crust (such as pillsbury®)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
melt the butter in a saucepan over medium-low heat, and cook and stir the onion with butter until translucent, about 5 minutes. stir in the flour, salt, and pepper to make a paste. whisk in the chicken soup and milk, and cook and stir the sauce until smooth and thickened, about 5 minutes. lightly mix in the cooked chicken and mixed vegetables, and pour the chicken and sauce into a 2-quart deep casserole dish.
unroll the pie crust, lay it on the casserole dish, and fold and press the edges of the crust down to seal the crust to the dish. cut several small slits in the crust.
bake in the preheated oven until the crust is golden brown and the filling is bubbling, 35 to 40 minutes. cool 10 minutes before serving.

Chicken Cordon Bleu From Progresso®

Ingredients

Servings: 4
4 (5 ounce) boneless, skinless chicken breasts
1 (9 ounce) pouch progresso™ recipe starters™ creamy roasted garlic with chicken stock cooking sauce
1 cup finely shredded gruyere or swiss cheese
4 very thin slices deli ham
cooked pasta or rice (optional)
chopped fresh parsley, for garnish (optional)

Recipe

Preparation Time:

Ready Time:

sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. cook chicken in butter about 8 minutes, until browned, turning once. add cooking sauce to skillet; heat to boiling. reduce heat; simmer uncovered 5 minutes; stirring occasionally or until until juice of chicken is no longer pink when centers of thickest parts are cut (at least 165 degrees f).
stir in 1/2 cup of the cheese until melted. arrange ham slices on top of chicken; sprinkle with remaining cheese. cover. remove from heat; let stand 2 to 5 minutes or until cheese is melted. serve with pasta. sprinkle with parsley.

Sweet Plantain Pie

Ingredients

Servings: 6
2 tablespoons canola oil
1 pound ground lamb
2 ounces cooked ham, cut into small dice
1/2 cup sofrito
12 small pitted olives, chopped
1 tablespoon capers, drained and chopped
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 cup tomato sauce
5 large plantains
1/4 cup butter, softened
3/4 teaspoon white sugar
2 tablespoons melted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c). butter a baking dish.
heat the canola oil in a large skillet over medium-high heat. cook the ground lamb and cooked ham in the hot oil until the lamb is completely cooked and no longer pink, 7 to 10 minutes. remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
reduce the heat to medium-low. place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. return the ground lamb and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
bring a pot of lightly salted water to a boil. rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. put the peeled plantains in a mixing bowl and mash with a potato masher. add the softened butter and sugar; mix.
spread about half of the plantain mixture into the bottom of the prepared baking dish. layer the meat mixture over the plantains. top with the remaining plantain mixture.
bake in the preheated oven for 15 minutes. brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. remove from oven and allow to rest 10 to 15 minutes before slicing to serve.

Wisconsin Cheese Soup I

Ingredients

Servings: 6
5 tablespoons margarine
2 carrots, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
5 button mushrooms, chopped
1/2 cup chopped ham
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground mustard
2 cups shredded sharp cheddar cheese
salt to taste
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large heavy kettle, melt butter or margarine. add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. do not brown.
stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. add broth and cook, stirring, until slightly thickened. add milk, paprika, cayenne, and mustard.
stir in cheese gradually, stirring until cheese is melted. to avoid curdling, do not allow soup to boil after cheese is added. season to taste with salt and pepper. serve piping hot.

hearts of palm risotto

Ingredients

Servings: 2
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
2/3 cup arborio rice
1/4 cup dry white
3 cups boiling vegetable broth
1/2 cup sliced hearts of palm
1/4 cup grated parmesan cheese
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. add the onion; cook and stir until it begins to turn golden brown at the edges, about 2 minutes. pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. reduce the heat to medium and stir in the white . let it cook until it has mostly evaporated, then stir in one-third of the boiling vegetable broth; continue stirring until incorporated. repeat this process twice more, stirring constantly. incorporating the broth should take 15 to 20 minutes in all.
when the rice is mostly tender, but still has a very slight crunch, stir in the hearts of palm and parmesan cheese; season with salt and pepper. cook for another minute to heat through then stir in parsley and butter, and serve immediately.

beef and potato pie

Ingredients

Servings: 12
1 tablespoon olive oil
1 tablespoon butter
1/2 onion, finely chopped
2 pounds beef sirloin, cut into cubes
2 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
salt to taste
1 cup red
2 cups beef stock
2 large potatoes, peeled and cubed
1 cup chopped carrots
1 (8 ounce) can tomato paste
1 teaspoon worcestershire sauce
2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
2 tablespoons milk, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

place a baking sheet on rack in the lower third of the oven. preheat oven to 400 degrees f (200 degrees c).
heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. add beef; cook and stir until browned on all sides, about 5 minutes. add garlic; cook and stir until fragrant, about 1 minute.
stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. add ; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
mix beef stock, potatoes, carrots, tomato paste, and worcestershire sauce into beef mixture; bring to a boil. reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. remove from heat and cool.
line a 9x13-inch baking dish with 1 pie crust. spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. brush top crust with milk.
place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

Chicken Korma

Ingredients

Servings: 2
1 tablespoon vegetable oil
4 (2 inch) cinnamon sticks
10 whole cloves
10 cardamom seeds
1 onion, thinly sliced
2 cloves garlic, minced
2 (6 ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup tomato sauce
1/2 cup warm water
1/2 cup buttermilk
2 tablespoons chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet, heat oil over medium heat. cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. stir in onion and garlic, and cook until soft. cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
season with salt, red pepper flakes, coriander, and cumin. stir in the tomato sauce and water. continue cooking for 10 minutes.
stir in buttermilk, and cook for 5 to 8 minutes. just before serving, mix in the parsley.

Chicken And Rice In Creamy Sauce

Ingredients

Servings: 12
4 cups water
2 cups uncooked jasmine rice
20 ounces thick-cut bacon, chopped
8 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon onion powder, or to taste
1/2 teaspoon ground nutmeg, or to taste
salt and ground black pepper to taste
1/2 cup butter
3 cups heavy whipping cream
1/2 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
bring water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. drain bacon on paper towels; reserve bacon drippings.
season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
melt butter in a large skillet over medium-high heat. working in batches, cook chicken breasts in hot butter, turning once, until no longer pink in the center and the juices run clear, 10 to 12 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a cutting board and cut chicken breasts into small pieces. reserve pan drippings.
bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan. stir bacon, reserved bacon drippings, and reserved chicken drippings into cream mixture.
spread rice in a thick layer in the bottom of a 9x13-inch casserole dish. spread chicken over rice and pour soup mixture over chicken. cover dish with aluminum foil.
bake casserole in the preheated oven until heated through and bubbling, 10 to 15 minutes.

Hearty Potato, Bacon And Onion Soup

Ingredients

Servings: 4
4 slices bacon, diced
2 tablespoons margarine
3 onions, chopped
2 tablespoons all-purpose flour
4 1/4 cups water
1 cube vegetable bouillon
4 potatoes, cubed
2 egg yolks
1 1/3 cups sour cream
1 tablespoon chopped fresh parsley

Recipe

in a large saucepan over medium high heat, saute the bacon for about 7 minutes, or until lightly browned. reduce heat to medium, add the butter or margarine and onions and saute for about 5 minutes, or until onions are tender. add the flour and stir well for one minute.
remove saucepan from heat and gradually add the water, stirring well. return to stovetop, raising heat to high. add the bouillon and potatoes, bring to a boil and then reduce heat to low. simmer uncovered for about 10 minutes, or until potatoes are tender.
in a small bowl, combine the egg yolks and the sour cream and mix together. gradually add this mixture to the soup, stirring well. heat through, but do not boil. stir in the parsley just before serving.

Chicken Dijon

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup half-and-half cream
2 tablespoons dijon-style prepared mustard

Recipe

in a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. remove from skillet and place on a warm oven-proof platter.
preheat oven to 150 degrees f (65 degrees c).
stir flour into skillet drippings. add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. add cream. simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. stir in mustard and heat through.
pour mustard sauce over chicken breasts. put platter in warm preheated oven for about 10 to 15 minutes, then serve!

turkish red lentil 'bride' soup

Ingredients

Servings: 4
1/4 cup butter
2 onions, finely chopped
1 teaspoon paprika
1 cup red lentils
1/2 cup fine bulgur
2 tablespoons tomato paste
8 cups vegetable stock
1/8 teaspoon cayenne pepper
1 tablespoon dried mint leaves
4 slices lemon
1/2 teaspoon chopped fresh mint

Recipe

Preparation Time:

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melt the butter in a large saucepan over low heat. cook the onions in the hot butter until they are golden brown, about 15 minutes.
stir the paprika, lentils, and bulgur into the onions and coat with the butter.
add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
crumble the dried mint leaves into the soup; stir the soup and remove from heat.
ladle into bowls and garnish with lemon slices and fresh mint to serve.

Paprika Lamb Chops

Ingredients

Servings: 4
2 teaspoons butter
1 onion, thinly sliced
1 1/2 teaspoons paprika
1/3 cup sauerkraut, drained
1/3 cup sour cream
4 boneless lamb chops
1/4 teaspoon black pepper
1 teaspoon garlic salt

Recipe

Preparation Time:

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set uppermost oven rack 5 inches from heat source, and preheat broiler.
melt butter in a large skillet over medium-high heat. stir in onions, and cook until soft and golden. remove from heat. in a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.
season lamb chops with pepper, garlic salt, and 1 teaspoon paprika.
broil lamb chops 6 minutes. turn, and broil 5 to 6 minutes more. remove from oven. spread sauerkraut and onion mixture over lamb chops, and broil 1 or 2 minutes more.

italian style flounder

Ingredients

Servings: 4
2 pounds flounder fillets
1/2 tablespoon butter
salt and pepper to taste
1 tablespoon lemon juice
1/2 cup diced fresh tomato
2 teaspoons dried basil
1 teaspoon garlic powder

Recipe

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preheat oven to 350 degrees f (175 degrees c).
arrange flounder in a medium baking dish. dot with butter, season with salt and pepper, and sprinkle with lemon juice. top with tomato, basil, and garlic powder.
cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

samosa pot pie

Ingredients

Servings: 1
3 tablespoons salted butter
1 large sweet onion, chopped
2 cloves garlic, minced
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 1/2 cups chopped carrots
4 cups chopped yellow potatoes
1 cup whole milk
1 cup half-and-half
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 1/2 cups frozen peas
1 sheet frozen puff pastry

Recipe

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preheat oven to 400 degrees f (200 degrees c).
melt butter in a large stockpot over medium heat. cook and stir sweet onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in hot butter until onion is translucent, about 10 minutes.
stir carrots into the onion mixture; continue cooking and stirring until the carrot is slightly softened, about 5 minutes more. add potatoes; stir.
mix milk, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, cumin, curry powder, garam masala, and ginger together in a bowl until the spices are dissolved into the liquid; pour over the vegetable mixture in the pot. bring the mixture to a boil. stir peas into the boiling mixture; cook until peas are warmed, 2 to 3 minutes. pour contents of pot into a 13x9-inch baking dish.
cut frozen puff pasty lengthwise into 3 even pieces; arrange atop the vegetable mixture.
bake in preheated oven until the pastry is puffed and golden brown and the vegetables are tender, about 40 minutes.

deconstructed french onion soup tartlet

Ingredients

Servings: 4
2 tablespoons olive oil
2 tablespoons butter
1 large white onion, sliced
1 clove garlic, minced
1/4 cup white
1/2 cup beef broth
1 teaspoon dried thyme
1/2 teaspoon kosher salt (such as diamond crystal®)
1/4 teaspoon ground black pepper
1 sheet puff pastry
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

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preheat oven to 400 degrees f (200 degrees c).
heat olive oil and butter together in a skillet over medium-high heat until the butter is melted, 2 to 3 minutes. saute onion and garlic in the hot oil mixture until the onion begins to caramelize, 15 to 20 minutes.
pour white over the onion mixture; bring to a simmer and cook until fragrant, about 2 minutes. add beef broth and thyme; cook until the liquid reduces in volume by half. season the mixture with kosher salt and black pepper.
trim puff pastry and fit into a tart pan. score a rim along the edge of the pastry. puncture the center of the pastry with a fork. spread the onion mixture over the pastry; top with parmesan cheese and mozzarella cheese.
bake in preheated oven until the crust is golden brown, 15 to 20 minutes.