Monday, November 19, 2007

Email Recipe List – Book Two - Nov 19, 2007

Erin O’Hearn – Beef Stroganoff
2 lbs. round steak cubed or ground beef
2 cans cream of mushroom soup
1-2 cans of mushrooms
garlic salt

Brown meat. I usually use the round steak. I shake it with flour and brown it with a little oil and 1 small onion. Drain the meat and sprinkle with garlic salt. Combine everything in covered casserole dish. Bake for 2 1/2 hours at 300. Serve over egg noodles.

Erin O’Hearn - Meatball & Escarole Soup:
2 large cans chicken broth
2 heads of escarole (washed and chopped)
1 onion
1/2 box Orso

Sautee onion in a little oil. Pour in broth and bring to a boil. Add escarole and let simmer. Meanwhile, make the meatballs (see below). Bring broth back to a boil and add meatballs and pasta. Simmer for about an hour. 1/2 lb. hamburger, 2 garlic cloves finely chopped, 1 egg, parmesan cheese. Combine all ingredients, roll into small meatballs, and cook.

Marita Cammarano – Fish and veggies
Preheat the oven to 375 or 400. Take a shallow baking dish - ceramic or glass work best - and grease it with a little olive oil. Place some sliced potatoes - I like to use yukon gold or white or red potatoes, but whatever you have around works great - in the dish and coat potatoes with some of the oil and sprinkle with salt and pepper. After you've roasted the potato slices for approximately 15 or 20 minutes (or until they're starting to soften), add sliced onion (I like to use red onion for the color, but anything works) on top of the potato and sprinke/spray a little more oil and salt and pepper on top of the onion. After you've roasted the onions and potatoes for another 15 minutes or so, add asparagus (or any other veggie that you like...zukes and summer squash work great) to the pile of veggies you've got going, another spritz of oil (just enough to coat the veggies) and roast for another 10 minutes or so, until the veggies are starting to soften. After you've roasted all of these together and the veggies are just about done cooking, place flounder - or any other white, flaky fish - on top of everything else, having sprayed the fish with a little more oil and a final sprinkle of salt and pepper and...if you're up for it, a little butter. If I have a lemon around, I also squeeze fresh lemon juice on top.Cook until the fish is done and serve! In addition to being tasty, this recipe is great because (1) it contains the mess to one dish for easy cleanup, (2) you don't have to be constantly monitoring and (3) it's is really flexible because you can use any veggies that you have around and any fish that you like. I've made a variation of this recipe using just grape tomatoes and scallops, which is delicious and really really quick. The only real drawback is that it's not particularly takes a little bit of time to cook the veggies in layers, but you kind of have to because each of the different vegetables take different lengths of time to cook. But, if you omit the potatoes, it will take a lot less time. If you leave out the potatoes, serve with couscous or rice.

Missy Corbet - Angel Hair Pasta with Shrimp and Basil
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Yields: 4 servings
INGREDIENTS:1/4 cup olive oil,
divided1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly gratedParmesan cheese
DIRECTIONS:1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Jen Burlington - MEATLOAF
1 LB ground beef
1 egg
1cup Italian breadcrumbs
1 cup salsa (I use Pace mild salsa but you can use medium or hot if you like a kick to it)

Mix all ingredients together in mixing bowl. Then place in shallow pan in oven for 55 minutes @ 350. Take out of oven & sprinkle shredded sharp cheddar cheese on top & put back in the oven for another 5 minutes. Enjoy!

Aileen Fahy - Chicken Bolognese
serves 4
8 medium cutlets pounded thin
butter and small amt. of olive oil
Marsala wine (can use sweet vermouth)
8 slices of Prosciutto
8 slices of Gruyere cheese

Heat frying pan and add oil and butter till melted. Add cutlets but do not crown pan. Saute in batches till all have been browned on both sids, adding butter as needed (Megan don't tell me how many points this is). Remove cutlets to cookie sheet. Put approximately 8 pats of butter in pan and melt, scraping bits of cooked chicken pieces. Pour in 3/4 - 1 cup of wine and let it reduce to a syrup. Spoon syrup on each cutlet, then place prosciutto and slice of cheese on top. Place under broiler til cheese is melted and serve immediately.Angel hair with garlic and oil and a green veg are good accompaniments.

Tara Iglay - Beef Stew in Crock Pot
2 packages seitan( vegetarian wheat package in refrigerated section of nature's corner. i think 3.99 each package) or equal amount of beef
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
2 cups broth
1 tsp worcestershire sauce
1 clove garlic
1 bay leaf
5 carrots
1 onion
5 stalks celery
1 potato.....i usually use sweet potatoes
put gluten/beef in crock pot. mix w/ flour, salt, and pepper until all of the gluten/beef is coated. chop and add remaining ingredients to crock pot. stir all ingredients together.cook on high for 6 hours or low for 10. i usually serve w/ rice and corn muffins. this is really easy and even the kids eat it! happy cooking!

Tara Iglay - Hearty Minestrone Soup
1 tbsp olive oil
1 onion
4 celery stalks
1 tsp thyme
1 tsp basil
1/2 tsp oregano
4 cloves garlic
1/4 tsp pepper
2 cups water
2 cans broth
1 large can chopped tomatoes w/ juice
2 medium potatoes
1/2 cup any small tube shaped pasta
1 can kidney beans
2 cups frozen vegetables
Parmesan cheese to top

heat oil in large sauce pot over med. heat. add onion and celery cook until tender about 6-8 minutes. stir in thyme, basil, oregano, garlic and pepper. add water, broth and tomatoes w/ juice. bring to a boil over med-high heat. stir in potatoes and pasta. reduce heat to low. simmer uncovered for 15 mins. stir in vegetables and beans. simmer 10 more minutes!! top each serving w/ Parmesan cheese and enjoy!!!

Beth Murphy - Butternut Squash Soup
2 large butternut squash, cut in half, roasted
5-6 cloves of garlic, roasted in there skins
4 leeks, chopped
chicken stock

drizzle squash & garlic with olive oil & roast at 425. Roast for a little over an hour. Set aside until coolmeanwhile, wash leeks thoroughly, and sauté in olive oil & butter w/Salt & pepper until translucentadd chicken stock...about 4-5 cups add roasted squash/garlic. simmer for about 25 minutes. Blend w/hand blender in the comes out like velvet.....add a little milk as you blend....Garnish w/chopped chives, sour cream, and crumbled bacon....fantabulous

1 1/2 pounds ground chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves
Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes, a healthy couple of pinches
1 (28-ounce) can crushed tomatoes
1 cup chicken stock
Salt and pepper
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls (I use the mini rolls for the kids)
1 1/2 cups shredded provolone

Preheat oven to 425 degrees F.Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve extra sauce for dipping on dinner table.Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.

2 tablespoons extra-virgin olive oil
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved
2 cups couscous ( I use the Parmesan)

Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.Bring remaining 2 cups chicken stock to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve tenders and grapes on couscous.

Amy Krebs - Spicy Garlic Shrimp and Tomato Spaghetti
made this last night - really good and quick too. Minor additions were thatI added white wine to deglaze the pan and also added about a cup of tomatosauce (raos, of course).
2 tablespoons dry bread crumbs
1/4 cup plus 1 tablespoon extra-virgin olive oil
3/4 pound spaghetti
1/2 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
1/2 pint small yellow pear or red grape tomatoes
2 garlic cloves, minced
1 teaspoon minced rosemary
1 teaspoon crushed red pepper
Salt and freshly ground black pepper

In a small skillet, cook the bread crumbs in 1 tablespoon of the olive oil over moderate heat, stirring occasionally, until golden and crisp, 2 to 3 minutes. Scrape the bread crumbs onto a plate. In a large pot of boiling salted water, cook the spaghetti until just barely al dente. Drain the spaghetti, reserving 1/2 cup of the cooking water. Meanwhile, in a large, deep skillet, combine the remaining 1/4 cup of olive oil with the shrimp, tomatoes, garlic, rosemary and crushed red pepper. Add the spaghetti and the reserved cooking water to the skillet and season with salt and pepper. Cook over moderately high heat, tossing the pasta and lightly crushing the tomatoes, until the sauce is slightly thickened and the shrimp are cooked through, about 4 minutes. Transfer the spaghetti to bowls, sprinkle the bread crumbs on top and serve.

Lisa McGreevey – Salad Dressing
1 clove of garlic
2-3 shallots (diced)
prosciutto (trim the fat off and diced)
lemon (2-3 T)
olive oil
white wine (1/4 cup)
pecorino cheese (freshly grate so that it is chunky)
fresh parsley(couple T chopped)
salt and pepper

I sauté shallots and garlic in olive unless translucent, add prosciutto, then add white wine, turn off heat add fresh lemon juice to taste. Add parsley, salt and pepper.When you toss your salad throw in the pecorino.

Lisa McGreevey - another good sauce recipe:

shallots, olive oil, chicken broth, tarragon, lemon juice, white wine, salt and pepper. same drill as above but it needs more time to cook down, you can add some butter in to thicken. I usually make this with tortellini (1 pack of spinach cheese and 1 pack of chicken prosciutto), steamed asparagus and fresh pecorino cheese - I have added rotisserie chicken shredded too. It is even good in the summer at room temperature as a side.

Peggy Reilly – Stuffed Mushrooms:
1 head of broccoli
2-3 carrots
1 onion
2-3 stalks of celery
1 red or green pepper
Any other veggie you have on hand (frozen spinach, etc.)
1/2 cup Grated cheese
juice of 1-2 lemons
salt, pepper
Butter 1/2 stick

Chop the garlic and veggies finely and saute in the melted butter until slightly tender but al dente. Season and then squeeze the lemon juice over them. Take off the heat and add grated cheese. Taste the mixture and add whatever to your liking (lemon, seasonings, cheese). Stuff the mushrooms and bake at around 375 for 20minutes.

Meaghan O’Day – Stuffed Mushrooms:
1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tbs. onion, finely chopped
3 tbs. red bell pepper, finely chopped
1/2 pd. crab claw meat
1/4 cup green pepper
2 cups oyster crackers, crushed
1 tbs. crushed garlic
1 tsp. Old Bay seasoning
1/4 tsp. black pepper, ground
1/4 tsp. salt
1 egg
1/2 cup water
6 white cheddar cheese slices

Directions:Preheat oven to 400 degrees.Sauti celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.While vegetables cool, wash mushrooms and remove stems.Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.Combine the sautied vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).Spoon 1 teaspoon of stuffing into each mushroom.Cover with sliced cheese.Bake in oven for 12-15 minutes until cheese is lightly browned.Serves 6

Meaghan O’Day – Stuffed Mushrooms #2:
2 Tbs butter
2 Tbs minced celery
1 Tbs minced onion
1 Tbs minced red bell pepper
2 lbs mushrooms
1 cup oyster crackers - crushed
6 oz. cooked lobster meat - chopped
4 oz. cooked crab meat - picked over and shredded
1/4 cup shredded white cheddar cheese
1 egg
2 Tbs water
1/4 tsp Old Bay Seasoning
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
3 Tbs olive oil
2/3 cup shredded white cheddar cheese

Melt butter in skillet over medium heat. Add minced celery, onion, and red bell pepper. Cook 2 minutes, until tender, then cool. Remove stems from mushrooms and finely chop 3/4 cup of stems. Set mushroom caps aside.In large bowl combine vegetable mixture, chopped stems, crushed oyster crackers, lobster meat, crab meat, 1/4 cup shredded white cheddar cheese, egg, water, Old Bay Seasoning, garlic powder, salt, and pepper.Grease two large jelly-roll pans. Brush mushroom caps with olive oil, sprinkle with salt, and stuff with lobster-crab mixture. Arrange caps in prepared pans. Top with remaining 2/3 cup shredded white cheddar cheese.Bake 12 minutes - until lightly browned.Makes about 50 mushrooms.

Megan Kilpatrick - Stuffed Mushroom Caps:
1 stick of lightly salted butter
3 celery stalks, chopped
1 onion, chopped
1 cup grated carrot (about 2 carrots)
3 cloves garlic, finely chopped (just use the press)
1/4 cup dry white wine
1 10 oz bag fresh spinach, cooked untilwilted,chopped
1/3 cup grated parmesan cheese
1/3 cup chopped walnuts
3 Tbsp chopped fresh parsley
1 tsp salt
1/2 tsp dried thyme leaves (or 1 tsp fresh)
1/2 tsp ground black pepper
1 cup dry seasoned breadcrumbs
32 mushrooms, stems removed
1/4 lb cheddar cheese, grated

Preheat oven to 400 degrees. Lightly oil a bakingsheet.Melt butter in a large skillet. Stir in celery andonions and cooked until softened, about 10 minutes.Add carrots, garlic and wine. Cook, stirring for 5minutes more. Remove from the heat. Stir in spinach,Parmesan, walnuts, parsley, salt, thyme and pepper.Add breadcrumbs and mix well.Arrange mushroom caps on the prepared baking sheet.Fill each cavity with the spinach mixture and sprinklewith cheddar cheese. Bake the mushrooms until thecheddar is browned and bubbly. 15 to 20 minutes.

Jen Burlington - CORNED BEEF DIP:
16oz sour cream
16oz mayo
3 tsp parsely
2 tsp beau monde seasoning
2 tsp dill weed
3 tbl minced onion
3 pkgs of Hillshire Farms corned beef (in hotdog section, hanging up in red box)
Buy an unsliced loaf of marble rye (or pumpernickle or regular rye will do) from the bakery. Cut around the top edge of the bread & hallow out the inside by cutting into bite size pieces. Mix all ingredients above (chop up corned beef into small pieces). Refrigerate until ready to serve, then pour dip into rye loaf. Serve on a platter w/ bite size rye pieces around the outside of the dip. Enjoy!

Heather Nolan - chicken and corn mexican chowder:
2 onions1 red pepper diced and sauteed until translucent in olive oil with some cumin (2 tsps), cayenne pepper (1/2tsp) and garlic powder (2 tsps)then add:
3 carrots chopped
2 celery chopped
2 small cans of green chilis
sautee for another couple of minutes...then add
1 can of corn kernels (drained) (or frozen box or shaved from an ear or 2 in the summer)
1 (28oz) can whole peeled tomatoes (i like san marzano)
2 (14oz) cans of chicken stock
3 cups of rotisserie chicken chopped add kosher salt and cracked pepper and let simmer for atleast 30mins until it thickens up (longer the better)serve with any or all of the below:sliced avocado crushed hint of lime tostitosshredded jackdollop of sour cream

No comments: