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TOASTED BLANCHED ALMONDS 1/2 lb. natural almonds (with skins) 3 tbsp. olive oil Kosher salt to taste (if desired) In a saucepan of boiling water, blanch the almonds for 15 seconds and drain them. While the almonds are still warm, press the large end of each almond to pop the almond from its skin and pat the almonds dry. In a large heavy skillet, heat the oil over moderately high heat until it is hot and in it saute the almonds, stirring constantly, for 3 to 5 minutes or until they are golden. Transfer the almonds with a slotted spoon to paper towels to drain; sprinkle them with the salt (if desired) and let them cool completely before serving. Although best served the day they are made, the almonds may be prepared up to 1 week in advance and stored in an air-tight container, chilled. Serve the almonds at room temperature. Makes about 1 1/2 cups.
POACHED CHICKEN 1 3-4 lb. chicken or breasts (skin on) 4-5 celery stalks 1 1/2 teaspoons sea salt 1 large Vidalia onion, quartered Fresh herbs (rosemary, thyme, basil, oregano, parsley) 3 carrots, peeled and chopped 1 can chicken broth plus 1 teaspoon Knorr bouillon 4 whole cloves garlic, peeled 2 bay leaves pinch red pepper flakes Wash and peel vegetables. Remove strings from celery. Wash chicken and place in a dutch oven or stockpot in one teaspoon olive oil. Add chicken broth and bouillon (can substitute Minor's Chicken Soup Base). Add enough cold water (or broth if you have it) to cover chicken several inches. Add remaining ingredients. Cook over high heat until broth reaches a rolling simmer, then reduce heat to a low simmer and continue to cook, uncovered for about an hour. Don't allow the broth to boil or the chicken will become tough.
white beans and pasta. garlic powder. finely chopped 2 tbsp. kale. then cream and salt and pepper. Saute onion just until tender in the butter. Add celery and liquid. Deep Fat Frying Deep fat fried scallops or oysters 1 lb. Can also be added back to soup with greens such as escarole. onion powder. If a smooth soup is desired. or used as a substitute for canned Cream of Celery soup in casseroles and other dishes. fresh or frozen scallops or 1 pt. to taste. dehydrated vegetable flakes (or Mrs. or your favorite chicken recipe. flour 2 cups milk 1 cup light cream Simmer celery in chicken broth and water for 1/2 hour over low heat. Taste and adjust seasoning. add flour and milk and simmer on low heat until thickened. shucked oysters 1/4 c. Boiling or Simmering CREAM OF CELERY SOUP 2 cups chicken broth 2 cups boiling water 1 onion. Can be frozen. process with a blender until smooth. then cool and store in refrigerator for later use. cover and refrigerate to be used for chicken salads. celery seed (optional) 3 tbsp. Or reduce the broth after removing the chicken until it becomes flavorful. Keeps for several weeks in the refrigerator if you bring it to a boil every 4-5 days before continuing storage. to taste 3 cups chopped celery (with leaves) 1/4 tsp. add more or less as desired. butter salt and pepper. low-sodium vegetable soup base.Remove chicken. Dash) may be added for extra flavoring. herb stalks and garlic cloves before serving. You can make gravy with this broth by adding Wondra flour (follow directions on package). all-purpose flour . Wondra may be used as flour thickener. added to other soups. Remove bay leaves. Add onion powder and mushrooms for extra flavor. tacos. This may be served as-is for a light lunch.
In small bowl stir together egg and milk. roll in bread crumbs. Drain on paper toweling. butter Lemon slices Parsley Flatten each slice of pork to about 1/3 inch thickness by pounding between waxed paper. Dip in egg mixture then coat with bread crumbs mixture. pork tenderloin. water 2/3 c. Combine flour. Dip flour coated seasoned in egg mixture. . In the hot fat for 2-3 minutes or until golden. Combine egg and water. paprika 1/2 c. cut into 12 slices 1/3 c. beaten 2 tbsp. Coat each slice of pork with flour mixture. In another pie pan combine bread crumbs and paprika. Roll scallops or oysters in flour mixture. Cook remaining slices. salt Dash pepper 1 beaten egg 1 tbsp. Cook 6 slices at a time. Garnish with lemon slices and parsley. Serve with lemon or lime wedges. if desired. salt and pepper. Remove from pan to platter. pepper 1 egg. Drain oysters.1/4 tsp. milk 3/4 c. Dry scallops or oysters with paper toweling. keep warm in 325 degree oven while frying remaining scallops or oysters. In skillet melt 1/4 cup butter over medium heat. Fry scallops or oysters. In pie pan combine flour. set aside. salt and pepper. turning once until golden brown (3-4 minutes per side). Sautéing or Pan Frying PAN FRIED POARK CUTLETS 2 lb. salt 1/4 tsp. flour 1 tsp. dry unseasoned bread crumbs 1 tsp. In saucepan or deep-fat fryer heat about 2 inches shortening or oil to 365 degrees. if frozen. a few at a time. Keep warm in oven. Makes 4 servings. fine dry bread crumbs Shortening or cooking oil for deep-fat frying Thaw scallops.
Remove seeds and cores from peppers. Rub peppers with olive oil.Grilling STUFFED GRILLED PEPPERS 3 red sweet bell peppers 1/4 cup extra virgin olive oil (approximately) 3 cloves garlic. Mix enough remaining olive oil with ingredients in skillet. Add mozzarella. Drizzle sparsely with olive oil andbalsamic vinaigrette before serving. sauté croutons in 1 tablespoon olive oil. red pepper flakes and basil for 3-5 minutes. to taste dash of paprika In a skillet. Fill peppers with mixture and replace top. Save tops to replace later. garlic. Gratinate or Au Gratin SCALLOPED POTATOES AU GRATIN potatoes onion slices Wondra flour butter salt and pepper shredded Cheddar cheese Cream of Mushroom soup French onion chip dip . Variation: After peppers are cooked. Bake until peppers are tender and are just beginning to color. Season to taste with sea salt and pepper. Remove tops from peppers. and sprinkle the tops with Parmesan cheese. leaving peppers whole. cut into halves. finely minced 3-4 stems fresh basil (1-2 tablespoons chopped) 1/4 teaspoon oregano pinch red pepper flakes 1 1/2 cups garlic croutons 1 cup fresh mozzarella sea salt and pepper. cut into small cubes. Cut each pepper into halves and sprinkle top with paprika for color. Broil 2-3 minutes. Toss to combine. using only enough to coat well. Place peppers on preheated grill over indirect heat or in the oven at 400°F.
In a sauce pan. warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. . then baked before serving. Stir together ingredients for Ricotta filling mixture (recipe found below). salt and pepper. Baking BAKED ZITI Baked ziti is comprised of three components. Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. continuing to stir and adding additional sauce as needed to coat well. Drizzle with a tablespoon of olive oil. adding layers until dish is full. Butter the bottom of an oven-proof casserole (or a lasagne dish) and spread cooked ziti in buttered casserole. so vary according to your own taste and feel free to improvise with what you have. add some milk to thin it down. These are assembled after being prepared. Spread the pasta mixture in the casserole dish and top with sauce. If soup mixture becomes too thick. to drizzle on top before baking Prepare sauce (following directions below) at least one hour in advance. leaving chunks here and there. Cook ziti according to directions on package. Drain pasta and return to pan. It's sure to become your family's weeknight favorite! Preparation and Assembly: 1 lb. then cover with a layer of the Ricotta filling. for sprinkling olive oil. but much easier and faster to prepare.Note: Quantities are not specific in this recipe. ziti pasta. filling (much like a stuffed shell or ravioli filling) and cooked pasta. sauce. Pour the mixture over potatoes. Sprinkle Wondra flour over the top and add a couple of pats of butter. Sprinkle with 3-4 tablespoons Parmesan or Romano cheese. stirring very lightly. Repeat the first step. Top with onion slices. cooked al denté (to the tooth) 2-3 tablespoons Parmesan or Romano. enough to cover. Add sauce to ziti in pan. Sprinkle with a thin layer of shredded Cheddar cheese. Spread a layer of the ziti in the bottom of the casserole dish. watching carefully (do not overcook). Stir the rest of the filling in with the remaining pasta. The final result is reminiscent of lasagna.
if desired (if you do this. basil and oregano. add the can of Hunt's tomato puree. Add salt to taste and adjust seasonings. then the can of whole tomatoes. chopped and seeded 1/4 teaspoon hot red pepper flakes 1/2 teaspoon each basil and oregano flakes 2-3 tablespoons red wine vinegar or 1 tablespoon balsamic vinegar 1 large can (24-28 oz) whole peeled tomatoes 1 large can (24-28 oz) Hunt's Tomato Puree 1 bay leaf 1/3 teaspoon ground black pepper. saute until the meat begins to brown. Turn garlic over once or twice. Simmer 15 more minutes or until sauce thickens as desired. thinly sliced 6-7 whole cloves garlic. saute ground meats with thinly sliced onions until the onions are very lightly browned. After 30 minutes.ends (or even proscuitto bones) are fine. just simmer over low heat. salt to taste In a large heavy bottom skillet. peeled 1 chopped shallot (optional) 1 lb ground pork or Italian sausage meat (casings removed) 3/4 lb ground beef or veal 1 red bell pepper. and when it begins to toast lightly. Ricotta Filling Mixture: 1/2 cup fresh parsley. add an extra tablespoon olive oil after doing so). Remove (along with the bay leaf) when the sauce is done.Bake in a preheated 400°F until cheese is bubbly and the whole house takes on the aroma of a pizzeria (10-15 minutes). Cooks Note: Have any salami. sopresatta. adding whole cloves of garlic just as onions begin to color. then stir in the hot pepper. Parmesan or Romano cheese rinds also can be used. or prosciutto? You can add these to the saucepan to add much flavor to the sauce . Stir in vinegar. Don't allow the sauce to boil. mash into the oil with the tines of a fork. Add bay leaf and black pepper. Use a tablespoon to remove some of the extra fat. minced 1/2 cup freshly grated Parmesan cheese 1/2 lb shredded full milk mozzarella . Note: Have fresh mozzarella? Float a few thin slices of fresh mozzarella on the top just before baking for an extra treat! Sauce: 3 tablespoons olive oil 2 large Vidalia or Sweet Spanish onions. Add the chopped bell pepper.
minced 1 tablespoon chopped parsley salt and pepper. thinly sliced salami can also be added to the filling. Slice the peppers open and scrape out the cores and seeds. shredded mozzarella. Cut into strips or halves. close to the peppers. Spinach can be substituted for parsley in the filling. to taste brown paper bag 1 tsp sea salt or kosher salt Preheat broiler or grill. remove the skins. Set aside until the peppers cool. Add peppers and store in refrigerator for up to three weeks. wide egg noodles work well but be sure not to overcook. Add freshly and coarsely ground black pepper (and optionally. mix thoroughly the Ricotta. garlic and parsley. When the peppers are cool. olive oil. mix it with thinly sliced Italian cold cuts. Parmesan cheese and minced parsley. brush a pita bread with olive oil and grill with fresh mozzarella cheese for an instant calzone! Roasting FRESH ROASTED RED PEPPERS 6 large red bell peppers 1/2 cup extra virgin olive oil 4 garlic cloves. Variations: Can be prepared using various pastas. Or fill large shells with the filling mixture and proceed as above.1 lb full milk Ricotta 1/4 teaspoon ground nutmeg (optional) In a bowl. combine salt. Rinse under water quickly and dry well with paper towels. Cook the whole peppers over high heat until they have blackened spots and blisters and are tender. nutmeg). Butter Roasting ROAST FILLET OF BEEF WITH ONION BUTTER 1 beef fillet Several garlic cloves Salad oil ONION BUTTER: . Place the peppers into a brown paper bag and roll up the top to seal. If you have any leftover filling. In a clean jar.
Shred or slice into 1/4 inch slices. Serve with an extra pat of butter. uncovered. For onion butter melt butter in saucepan. apricot nectar 1 c. steam cabbage. dry white wine 1/8 tsp. Serve with Barley Casserole (recipe in vegetable section). Add caraway seeds. Braising/Glazing BRAISED CABBAGE 1/2 head of shredded cabbage 1 cup water 1 teaspoon salt 2 teaspoon caraway seeds 1/2 medium onion. in 1 cup salted water over high heat with water boiling for about 20 minutes. if desired. Brush with salad oil and roast at 450 degrees about 45 minutes or until meat thermometer registers 140 degrees.1/2 c. vinegar and sugar (vary the amounts of these to your desired taste). Add green onion and quickly saute for 1 minute. garlic salt Insert garlic cloves into meat at various locations. butter 1/2 c. Watch carefully because cabbage will burn when liquid has cooked off. In a saucepan. Don't over cook onion or it will lose its nice green color. making sure to stir the cabbage frequently. continue to cook until the liquid has evaporated. shredded in 1/4-inch slices like cabbage 2-3 tablespoon lard or butter 1 tablespoon white vinegar 1 tablespoon sugar Core cabbage. Glazing Vegetables BAKED HAM WITH GLAZED VEGETABLES 1 c. dried apricot halves . Cover saucepot and reduce heat to medium or medium low. sliced green onion 1/2 c. lard or butter. heat through and serve immediately. Add white wine and garlic salt.
nutmeg. cinnamon. Let stand 10 minutes. sweet potatoes or yams. In medium saucepan. cut into 1-inch cubes 1 or 2 tablespoons extra virgin olive oil 2 large onions. Makes about 10 servings. chopped cracked black pepper. Arrange potatoes and onions around ham. On aluminum-foil roasting pan. one hour or until ham is golden and vegetables are tender. then almonds. Spoon dressing mixture over ham and vegetables. potatoes. peeled Preheat oven to 375 degrees. honey. . then remove from heat. in 1/2-inch cubes (optional) 1/2 lb. With knife. sliced almonds (optional) 1 (5 to 6 lb. ground nutmeg 1/2 c. score (lightly cut) fat in diamond pattern. large carrots. honey 1/4 tsp. Dredge in flour. Stir in dressing. cut into lg.1 c. peeled. place ham. sliced 1 large sweet potato. Stewing BEEF STEW 4 pounds stewing beef. Add apricots.) fully cooked ham butt end with bone 2 lbs. Loosely cover with heavy-duty aluminum foil and bake. pearl onions. cut into medium dice 2 to 3 lbs. to taste 2-3 tablespoons flour 1/4 teaspoon each onion and garlic powder 1 quart low sodium beef stock 1/4 cup ketchup 1/4 cup red wine (optional) Sprinkle the beef cubes lightly with salt and pepper. in 1-inch cubes 1 stalk celery. turning vegetables and basting occasionally. minced 1 or 2 bay leaves few sprigs fresh thyme and parsley. chunks 1 lb. cut into medium dice 4 large garlic cloves. bring nectar to a boil. ground cinnamon 1/8 tsp. Wish-bone deluxe French dressing 1/4 c.
add the wine to deglaze the bottom of the pot. taste and adjust seasonings. then add the sliced onions and continue to cook over medium high heat until the cubes are browned. etc. Cover. sauté for five minutes in olive oil (add a tablespoon of butter for better browning if you like). When beef is nearly but not quite as tender as you like it. If you prefer the stock to be thickened.In a large Dutch oven. Stir in the beef broth and ketchup 30 minutes before serving. but just steaming hot. add a few tablespoons of all-purpose flour or Wondra flour to the beef broth and stir until smooth before adding to the stew. Don't overdo the seasonings! . I like to add this at the end to avoid an overcooked taste. adding salt. add the carrots and whites potatoes and continue to cook for another 45 minutes or until vegetables are tender. add the sweet potatoes. onion and garlic powder. About an hour before serving. not allowing them to burn. If using wine. add the garlic during the last few minutes of browning. reduce heat until stew is barely simmering. Add seasonings and celery. Do not boil. a pinch of cayenne pepper. another pinch of thyme. otherwise simply cover the beef cubes with water. beef bouillon or soup base. to perk up the flavor if you think it's needed. pepper. A few minutes before serving.
BSHTM-HRRM-II 2:30-3:30 TTHS 1580 Submitted to: Mr.Assignment In HTM 205 Submitted by: Lagrimas. Anthony Magpatoc January 17. 2013 . Sarah P.
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