Favorite Recipes
Thread Starter
Senior Member
Joined: 09-29-2006
Posts: 220
From: Austin, TX
Favorite Recipes
Well, I searched and couldn't find anything specific to recipes ready to share with everyone, so... here we go.
If I missed a thread like that, well... sorry... this one is here now
I'll start out with a few of my *cough* low-fat *cough* recipes... (where you put on so much fat, it hangs low on ya
)
If I missed a thread like that, well... sorry... this one is here now
I'll start out with a few of my *cough* low-fat *cough* recipes... (where you put on so much fat, it hangs low on ya
)
Thread Starter
Senior Member
Joined: 09-29-2006
Posts: 220
From: Austin, TX
Ron's Rosemary and Roasted Garlic Smashed 'Taters
Ingredients:
Two pounds of small red 'taters.
Approximately 2 Tablespoons of chopped Rosemary
Olive oil for drizzling over 'taters (Extra Virgin Olive Oil adds more flavor), and for drizzling over the garlic for roasting.
3 tablespoons of butter
2 cups of the milk of your choice (Whole, reduced fat, or skim - half and half works best)
2 tablespoons of Marscapone cheese
2 tablespoons of grated Romano cheese
2 tablespoons of grated Parmesean cheese
Salt and pepper (to taste)
Tony Cachere's to taste (optional)
Preheat the oven to 400 degrees.
You'll roast the taters and the garlic in the oven, but the taters will take longer, so put them in first.
To roast the taters:
After washing them off very well, slice them all into halves or quarters (depending on the size of the taters - smaller ones, slice in half - larger ones, in quarters or into even smaller pieces).
Lay them all out on a small cookie sheet, or a shallow casserol dish.
Drizzle olive oil all over them. Salt, pepper, and/or Tony C's to taste.
Sprinkle chopped Rosemary liberally over taters.
Stick them in the 400 degree oven for 1 hour (or until very nicely browned and crispy), checking on them periodically and tossing them around to ensure olive oil and seasoning is evenly distributed.
To roast the garlic:
Chop the top off an entire bud of garlic, but don't remove too much of the garlic skin.
Place into a small glass desert cup (anything that is about that size and oven safe will work).
Drizzle olive oil over the garlic bud.
Place in the 400 degree oven for 45 minutes. Check on it periodically to ensure it doesn't burn.
A few minutes before the taters and garlic are done, start melting the butter on medium heat. Once melted, pour in the milk. Bring to a slight simmer (not a boil) and add the romano and parmesean cheeses. Then add the marscapone and stir until it is fully integrated into the mixture. Turn the heat down to 'warm'. Once the taters and garlic are done, remove from the oven and set garlic aside to cool off for a few minutes.
Pour the taters into a medium sized bowl, being sure to get as much of the rosemary, and left over oil and seasoning into the bowl with the taters. Begin to beat the stuffing out of them with a potatoe masher, or good sized can (any can above 16 oz will do, as long as it fits in the bowl).
Once garlic is cooled, squish as much of the roasted garlic out of the skins as possible into the taters. Mix the garlic in well, with a large fork or spoon.
After integrating the garlic and taters, take the milk and cheese mixture and pour it into the taters. Mix well until the taters absorb all of it, with the fork or spoon.
Salt and pepper to taste (probably not needed, but you may wish to).
Enjoy...
Ingredients:
Two pounds of small red 'taters.
Approximately 2 Tablespoons of chopped Rosemary
Olive oil for drizzling over 'taters (Extra Virgin Olive Oil adds more flavor), and for drizzling over the garlic for roasting.
3 tablespoons of butter
2 cups of the milk of your choice (Whole, reduced fat, or skim - half and half works best)
2 tablespoons of Marscapone cheese
2 tablespoons of grated Romano cheese
2 tablespoons of grated Parmesean cheese
Salt and pepper (to taste)
Tony Cachere's to taste (optional)
Preheat the oven to 400 degrees.
You'll roast the taters and the garlic in the oven, but the taters will take longer, so put them in first.
To roast the taters:
After washing them off very well, slice them all into halves or quarters (depending on the size of the taters - smaller ones, slice in half - larger ones, in quarters or into even smaller pieces).
Lay them all out on a small cookie sheet, or a shallow casserol dish.
Drizzle olive oil all over them. Salt, pepper, and/or Tony C's to taste.
Sprinkle chopped Rosemary liberally over taters.
Stick them in the 400 degree oven for 1 hour (or until very nicely browned and crispy), checking on them periodically and tossing them around to ensure olive oil and seasoning is evenly distributed.
To roast the garlic:
Chop the top off an entire bud of garlic, but don't remove too much of the garlic skin.
Place into a small glass desert cup (anything that is about that size and oven safe will work).
Drizzle olive oil over the garlic bud.
Place in the 400 degree oven for 45 minutes. Check on it periodically to ensure it doesn't burn.
A few minutes before the taters and garlic are done, start melting the butter on medium heat. Once melted, pour in the milk. Bring to a slight simmer (not a boil) and add the romano and parmesean cheeses. Then add the marscapone and stir until it is fully integrated into the mixture. Turn the heat down to 'warm'. Once the taters and garlic are done, remove from the oven and set garlic aside to cool off for a few minutes.
Pour the taters into a medium sized bowl, being sure to get as much of the rosemary, and left over oil and seasoning into the bowl with the taters. Begin to beat the stuffing out of them with a potatoe masher, or good sized can (any can above 16 oz will do, as long as it fits in the bowl).
Once garlic is cooled, squish as much of the roasted garlic out of the skins as possible into the taters. Mix the garlic in well, with a large fork or spoon.
After integrating the garlic and taters, take the milk and cheese mixture and pour it into the taters. Mix well until the taters absorb all of it, with the fork or spoon.
Salt and pepper to taste (probably not needed, but you may wish to).
Enjoy...
Thread Starter
Senior Member
Joined: 09-29-2006
Posts: 220
From: Austin, TX
Ron's Gorilla Breakfast Bread
(Best sweet breakfast you'll ever have)
Ingredients:
Ground cinnamon
1 stick of butter
2+ cups of brown sugar (I like dark brown sugar)
1/4 cup of half and half
About a half cup to a cup of chopped nuts, depends on how much you like nuts (I use shaved almonds and walnuts)
1 package of cream cheese (8 oz)
10 large Pilsbury biscuits ("GRANDS" brand)
1 NON-Stick Bundt cake pan
Directions:
In a medium sauce pan, melt the butter and the brown sugar together, over low heat. Two cups of sugar is a good start, but you can add as much brown sugar as you can stand. I load it up.
Remove the biscuits from the packaging and lay them out on a clean surface.
Open the cream cheese package and cut the bar into 10 equal size pieces.
One by one, flatten the biscuits out until each of them is able to surround one of of the 10 chunks of cream cheese, then place the cream cheese chunk onto the flattened biscuit (I sprinkle in some cinnamon here) and fold the biscuit around the chunk, sealing it shut as you do.
After the butter and sugar are melted together and beginning to boil, remove from the heat and slowly whisk in the half and half until it lightens up the mixture a little and thins it out. You can add cinnamon here as well if you like.
Spray some cooking spray into the Bundt pan (or you can butter it). It should be a non-stick pan to begin with but the spray/butter will help the cake come out better when it's cooked.
Sprinkle about a quarter of the chopped nuts into the pan.
I Sprinkle a little cinnamon in here.
Then drizzle some of the sugar mixture into the pan.
Place a few of the biscuits into the pan, then drizzle more sugar mixture over them, and sprinkle more nuts over them.
Repeat until all of the biscuits are in the pan.
Then bake in a 350 degree oven for about 15-18 minutes or until the biscuits are puffy and golden brown.
After the Gorilla Bread is cooked, remove it from the heat and allow it to cool for about 5 minutes.
Grab a cookie sheet or something similar, and flip the Bundt pan upside onto it.
Drizzle the rest of the sugar and nuts over the top of the Gorilla Bread and pick it apart to your hearts content.
It's delicious. Absolutely the best sweet breakfast I've ever had... even better than pancakes or Belgian waffles loaded with syrup, IMO
(Best sweet breakfast you'll ever have)
Ingredients:
Ground cinnamon
1 stick of butter
2+ cups of brown sugar (I like dark brown sugar)
1/4 cup of half and half
About a half cup to a cup of chopped nuts, depends on how much you like nuts (I use shaved almonds and walnuts)
1 package of cream cheese (8 oz)
10 large Pilsbury biscuits ("GRANDS" brand)
1 NON-Stick Bundt cake pan
Directions:
In a medium sauce pan, melt the butter and the brown sugar together, over low heat. Two cups of sugar is a good start, but you can add as much brown sugar as you can stand. I load it up.
Remove the biscuits from the packaging and lay them out on a clean surface.
Open the cream cheese package and cut the bar into 10 equal size pieces.
One by one, flatten the biscuits out until each of them is able to surround one of of the 10 chunks of cream cheese, then place the cream cheese chunk onto the flattened biscuit (I sprinkle in some cinnamon here) and fold the biscuit around the chunk, sealing it shut as you do.
After the butter and sugar are melted together and beginning to boil, remove from the heat and slowly whisk in the half and half until it lightens up the mixture a little and thins it out. You can add cinnamon here as well if you like.
Spray some cooking spray into the Bundt pan (or you can butter it). It should be a non-stick pan to begin with but the spray/butter will help the cake come out better when it's cooked.
Sprinkle about a quarter of the chopped nuts into the pan.
I Sprinkle a little cinnamon in here.
Then drizzle some of the sugar mixture into the pan.
Place a few of the biscuits into the pan, then drizzle more sugar mixture over them, and sprinkle more nuts over them.
Repeat until all of the biscuits are in the pan.
Then bake in a 350 degree oven for about 15-18 minutes or until the biscuits are puffy and golden brown.
After the Gorilla Bread is cooked, remove it from the heat and allow it to cool for about 5 minutes.
Grab a cookie sheet or something similar, and flip the Bundt pan upside onto it.
Drizzle the rest of the sugar and nuts over the top of the Gorilla Bread and pick it apart to your hearts content.
It's delicious. Absolutely the best sweet breakfast I've ever had... even better than pancakes or Belgian waffles loaded with syrup, IMO
Thread Starter
Senior Member
Joined: 09-29-2006
Posts: 220
From: Austin, TX
Ron's Tomato Basil soup
This one is so easy...
Ingredients:
One large bunch of fresh Basil (washed)
About a tablespoon of chopped oregano (dried or fresh)
Two or three large cloves of crushed garlic
One large bottle of Campbell's Tomato Juice (about a half gallon?)
Half a stick of butter
Half cup of heavy cream (you can use half and half or whole milk if you prefer)
Salt and pepper to taste
Directions:
Finely chop the basil and set aside
Melt the butter in a large pot and add the crushed garlic over medium high heat until butter is golden brown.
Since the butter will be very hot, SLOWLY pour the tomato juice into the pot, and bring it up to slow boil over medium low heat.
If the oregano you have is dried, put it in the soup now.
When the soup begins to boil, stir in the cream and remove soup from heat.
Stir in the finely chopped basil and let it sit for about 5 minutes.
Salt and pepper to taste.
I use tomato juice because a lot of it is relatively cheap, and plus, I just like the smoothness it brings to the soup.
I tried using crushed tomatoes, and it just doesn't work for me, and the store bought tomato soups just don't do it for me either.
This one is so easy...
Ingredients:
One large bunch of fresh Basil (washed)
About a tablespoon of chopped oregano (dried or fresh)
Two or three large cloves of crushed garlic
One large bottle of Campbell's Tomato Juice (about a half gallon?)
Half a stick of butter
Half cup of heavy cream (you can use half and half or whole milk if you prefer)
Salt and pepper to taste
Directions:
Finely chop the basil and set aside
Melt the butter in a large pot and add the crushed garlic over medium high heat until butter is golden brown.
Since the butter will be very hot, SLOWLY pour the tomato juice into the pot, and bring it up to slow boil over medium low heat.
If the oregano you have is dried, put it in the soup now.
When the soup begins to boil, stir in the cream and remove soup from heat.
Stir in the finely chopped basil and let it sit for about 5 minutes.
Salt and pepper to taste.
I use tomato juice because a lot of it is relatively cheap, and plus, I just like the smoothness it brings to the soup.
I tried using crushed tomatoes, and it just doesn't work for me, and the store bought tomato soups just don't do it for me either.
Thread Starter
Senior Member
Joined: 09-29-2006
Posts: 220
From: Austin, TX
Ron's Italian Nachos...
Ingredients:
1 package of potsticker wrappers (small round pasta sheets)
1-2 cup(s) Alfredo sauce
1/2 cup of chopped Roasted Red Peppers (I use them from a jar)
1/4 cup of Kapers
1 small can of sliced black olives
4-6 oz of shredded mozzarella cheese
5-6 Pepperincinos sliced thin (about 1/8 inch thick)
Salt and pepper to taste
Directions:
Fill a frying pan to about a half inch deep of your favorite vegetable oil.
Bring to frying temperature
Remove the potstickers from the package and cut the entire stack in half
Fry them in batches until they are lightly golden brown and puffy.
Drain them (I lightly salt them while they still have some oil on them)
Chop the RRP into 3/4 inch chunks
Slice the Pepperincinos
Lay the fried pasta chips out on a large dish or platter
Drizzle the Alfredo Sauce over them
Sprinkle the cheese, olives, kapers, Pepperincinos, and RRP's over them
Salt and pepper to taste
Enjoy them with friends...
Ingredients:
1 package of potsticker wrappers (small round pasta sheets)
1-2 cup(s) Alfredo sauce
1/2 cup of chopped Roasted Red Peppers (I use them from a jar)
1/4 cup of Kapers
1 small can of sliced black olives
4-6 oz of shredded mozzarella cheese
5-6 Pepperincinos sliced thin (about 1/8 inch thick)
Salt and pepper to taste
Directions:
Fill a frying pan to about a half inch deep of your favorite vegetable oil.
Bring to frying temperature
Remove the potstickers from the package and cut the entire stack in half
Fry them in batches until they are lightly golden brown and puffy.
Drain them (I lightly salt them while they still have some oil on them)
Chop the RRP into 3/4 inch chunks
Slice the Pepperincinos
Lay the fried pasta chips out on a large dish or platter
Drizzle the Alfredo Sauce over them
Sprinkle the cheese, olives, kapers, Pepperincinos, and RRP's over them
Salt and pepper to taste
Enjoy them with friends...
Thread Starter
Senior Member
Joined: 09-29-2006
Posts: 220
From: Austin, TX
Chicago Style Stuffed Pizza
Dough Recipe
1 1/2 pounds (5 cups) bread flour
1 1/2 cups water
1/2 cup extra virgin olive oil
2 teaspoons active dry yeast
1 teaspoon salt
Filling:
2 cups Mozzarella cheese
1 cup provolone cheese
1 cup Havarti cheese
6 oz cooked (and chopped) Canadian Bacon (you can use whatever you like - sausage, meatball, bacon - your choice)
Sauce:
28 oz can crushed tomatoes
2 cloves of minced/crushed garlic (your preference - more or less)
2 Tbsp dried Italian seasoning
4 Tbsp shredded or grated parmesean cheese
In a stand mixer, mix together the water, oil and yeast until the yeast is fully dissolved.
Add the flour and salt.
Mix on low until most of the flour has mixed with the wet ingredients. Increase speed and knead until dough forms a cohesive ball and is smooth and silky, about 10 minutes.
Transfer dough to a large bowl and cover tightly with plastic wrap. Allow dough to double in bulk, about two hours.
About a half hour before the dough is ready, place the crushed tomatoes, minced garlic, and Italian seasoning into a food processor. Run it on medium speed for about a minute and pour into a sauce pan. Heat on low for about 20 minutes. Add the parmesean after 10 minutes. stir often and do not let it boil.
When the dough has doubled in bulk, punch it down and knead it briefly (about 1 minute). Remove 1/3 of the dough and place it back in the bowl, covering tightly.
Roll the large portion of dough out into a 16" circle. Place the dough into a lightly greased 15" x 2" round deep-dish pizza pan. The dough should come up 2" on the sides.
Fill the dough shell with the filling mixture, but save about an ounce of ham for the top.
Roll out the remaining dough into a 14" circle and place it on top of the filling. Pinch the top and side edges together to seal. ***** the top with a fork to allow steam to escape.
Let the pizza rise an additional 15 minutes in the pan before baking. Bake at 500-degrees F. for 15 minutes, then lower the temperature to 400-degrees F. and bake for 20 to 25 minutes.
Add the sauce (you'll probably have some left over) and the leftover ounce of ham on top of the crust during the last 10 minutes of baking time.
Dough Recipe
1 1/2 pounds (5 cups) bread flour
1 1/2 cups water
1/2 cup extra virgin olive oil
2 teaspoons active dry yeast
1 teaspoon salt
Filling:
2 cups Mozzarella cheese
1 cup provolone cheese
1 cup Havarti cheese
6 oz cooked (and chopped) Canadian Bacon (you can use whatever you like - sausage, meatball, bacon - your choice)
Sauce:
28 oz can crushed tomatoes
2 cloves of minced/crushed garlic (your preference - more or less)
2 Tbsp dried Italian seasoning
4 Tbsp shredded or grated parmesean cheese
In a stand mixer, mix together the water, oil and yeast until the yeast is fully dissolved.
Add the flour and salt.
Mix on low until most of the flour has mixed with the wet ingredients. Increase speed and knead until dough forms a cohesive ball and is smooth and silky, about 10 minutes.
Transfer dough to a large bowl and cover tightly with plastic wrap. Allow dough to double in bulk, about two hours.
About a half hour before the dough is ready, place the crushed tomatoes, minced garlic, and Italian seasoning into a food processor. Run it on medium speed for about a minute and pour into a sauce pan. Heat on low for about 20 minutes. Add the parmesean after 10 minutes. stir often and do not let it boil.
When the dough has doubled in bulk, punch it down and knead it briefly (about 1 minute). Remove 1/3 of the dough and place it back in the bowl, covering tightly.
Roll the large portion of dough out into a 16" circle. Place the dough into a lightly greased 15" x 2" round deep-dish pizza pan. The dough should come up 2" on the sides.
Fill the dough shell with the filling mixture, but save about an ounce of ham for the top.
Roll out the remaining dough into a 14" circle and place it on top of the filling. Pinch the top and side edges together to seal. ***** the top with a fork to allow steam to escape.
Let the pizza rise an additional 15 minutes in the pan before baking. Bake at 500-degrees F. for 15 minutes, then lower the temperature to 400-degrees F. and bake for 20 to 25 minutes.
Add the sauce (you'll probably have some left over) and the leftover ounce of ham on top of the crust during the last 10 minutes of baking time.
Thread Starter
Senior Member
Joined: 09-29-2006
Posts: 220
From: Austin, TX
King Ranch Soup
Ok... Here's my interpretation:
3 cups of water.
Small package of Velveeta or equivalent (8 oz?)
1/2 cup of sliced mushrooms
2 good sized roma tomatoes
2 small Jalapeños
(We added 3 Serranos as well)
2 cloves of garlic.
1 medium white onion
Two bell peppers diced chunky.
2 medium chicken breasts, seasoned with fajita seasoning (grilled and cubed).
8 oz corn tortilla chips
1 can of cream of chicken soup.
3 Tbsp butter
1 or two chicken bullion cubes
1 Tsp Poultry seasoning.
Paprika to taste.
Cumin to taste.
Salt and pepper to taste.
1 Tsp corn starch or flour
(Tony C's is always handy)
Directions:
Lightly oil an oven safe pan or skillet.
Slice the tomatoes into half inch slices. Throw them in the pan.
Throw the hot peppers in the pan.
Throw the garlic in there.
Drizzle just a little more olive oil over the veggies.
Put the pan into an already preheated oven set to 400. Let the veggies roast for about 15-20 minutes. Keep an eye on them and don't let them burn.
While the Veggies are roasting, stir fry the bell peppers, onions, and mushrooms over medium heat in the pot you'll cook the rest of the soup in until they soften a little (about 5 minutes or so). Sprinkle the seasoning (paprika, cumin, bullion, salt and pepper - Tony C's too if you like it) over the stir fry mixture. Add the flour or corn starch here. Continue to stir until the flour is blended somewhat, about another minute.
Slowly stir the water in a little at a time.
Chop the Velveeta into little chunks and add them slowly to the soup. Stir until they are combined.
Take the veggies from the oven and dice up the tomatoes, garlic, and hot peppers. Throw them into the pot.
Empty the small can of cream of chicken into the pot.
Put the tortilla chips in the pot.
Throw the grilled, cubed fajita chicken in the pot.
Cover and keep on medium heat for 15 to 20 minutes. Stirring occasionally.
Ok.. I think that about does it.
By the way, Pillsbury Grands biscuits work great with this to sop up the leftovers in the bowl. YUM
Feel free to modify for your own tastes.
3 cups of water.
Small package of Velveeta or equivalent (8 oz?)
1/2 cup of sliced mushrooms
2 good sized roma tomatoes
2 small Jalapeños
(We added 3 Serranos as well)
2 cloves of garlic.
1 medium white onion
Two bell peppers diced chunky.
2 medium chicken breasts, seasoned with fajita seasoning (grilled and cubed).
8 oz corn tortilla chips
1 can of cream of chicken soup.
3 Tbsp butter
1 or two chicken bullion cubes
1 Tsp Poultry seasoning.
Paprika to taste.
Cumin to taste.
Salt and pepper to taste.
1 Tsp corn starch or flour
(Tony C's is always handy)
Directions:
Lightly oil an oven safe pan or skillet.
Slice the tomatoes into half inch slices. Throw them in the pan.
Throw the hot peppers in the pan.
Throw the garlic in there.
Drizzle just a little more olive oil over the veggies.
Put the pan into an already preheated oven set to 400. Let the veggies roast for about 15-20 minutes. Keep an eye on them and don't let them burn.
While the Veggies are roasting, stir fry the bell peppers, onions, and mushrooms over medium heat in the pot you'll cook the rest of the soup in until they soften a little (about 5 minutes or so). Sprinkle the seasoning (paprika, cumin, bullion, salt and pepper - Tony C's too if you like it) over the stir fry mixture. Add the flour or corn starch here. Continue to stir until the flour is blended somewhat, about another minute.
Slowly stir the water in a little at a time.
Chop the Velveeta into little chunks and add them slowly to the soup. Stir until they are combined.
Take the veggies from the oven and dice up the tomatoes, garlic, and hot peppers. Throw them into the pot.
Empty the small can of cream of chicken into the pot.
Put the tortilla chips in the pot.
Throw the grilled, cubed fajita chicken in the pot.
Cover and keep on medium heat for 15 to 20 minutes. Stirring occasionally.
Ok.. I think that about does it.
By the way, Pillsbury Grands biscuits work great with this to sop up the leftovers in the bowl. YUM
Feel free to modify for your own tastes.
Thread Starter
Senior Member
Joined: 09-29-2006
Posts: 220
From: Austin, TX
Ron's home made Alfredo sauce...
This one is not for the low-calorie, low-fat, low-carb dieters out there... but it sho'nuff is a good'n... and very easy.
Basic list of ingredients:
You'll need a medium saucepan
One stick of lightly salted, sweat cream butter (yes... an entire stick, and don't use margarine or any other imitation spread as it won't come out right)
One quart of Heavy Cream (not milk, and especially not Skim Milk!)
2-3 average sized cloves of crushed garlic (you can roast the garlic beforehand if you prefer - it adds a good flavor) I love garlic...
Dried Italian seasoning
Grated Italian cheese blend (Romano, Parmesan, asiago, or any combination of the three - or just one of the three - make sure it's grated fine and nor 'shreaded'). The amount is based on your preference, however, I would recommend 8 ounces.
Salt and pepper to taste
Directions:
Start out by melting the entire stick of butter in the saucepan, on medium low heat.
Crush the garlic (the absolute best garlic press ever - Zyliss <~ click there) into the melted butter and bring the heat up a little to turn the garlic slightly golden.
Add the grated cheese slowly in small batches of two or three tablespoons at a time.
After the grated cheese is dissolved, the butter will thicken to look like slightly yellowish cream, with some graininess. That's the time to add the quart of heavy cream. Slowly pour it in as you stir the mixture to combine and keep it on medium low.
Keep stirring slowly. When you stir, be sure to force the spoon along the bottom slightly to keep the cheese from settling too long.
Add your herbs (Italian seasoning)
Keep it on medium low for about 5-7 minutes to ensure all the ingredients have combined. If you let it go longer, it will thicken up a lot. If it gets to that point, you can always cut it with some half-and-half to thin it out slightly, and if you don't have any half-and-half, you can use milk as a last resort (no non-dairy creamers! and definitely no water... ).
Salt and pepper to taste now, as any salt in the cheese will have been mixed in already. Salting too early can be a MAJOR mistake depending on the salt level of the cheese.
This is great on tortelloni, tortellini, fettuccine (I like both spinach and regular fettuccine - mixed - with this), or any broad noodle pasta. Linguine and other types of spaghetti, IMO, are better with red sauces.
This is also great on Italian Nachos.
This one is not for the low-calorie, low-fat, low-carb dieters out there... but it sho'nuff is a good'n... and very easy.
Basic list of ingredients:
You'll need a medium saucepan
One stick of lightly salted, sweat cream butter (yes... an entire stick, and don't use margarine or any other imitation spread as it won't come out right)
One quart of Heavy Cream (not milk, and especially not Skim Milk!)
2-3 average sized cloves of crushed garlic (you can roast the garlic beforehand if you prefer - it adds a good flavor) I love garlic...
Dried Italian seasoning
Grated Italian cheese blend (Romano, Parmesan, asiago, or any combination of the three - or just one of the three - make sure it's grated fine and nor 'shreaded'). The amount is based on your preference, however, I would recommend 8 ounces.
Salt and pepper to taste
Directions:
Start out by melting the entire stick of butter in the saucepan, on medium low heat.
Crush the garlic (the absolute best garlic press ever - Zyliss <~ click there) into the melted butter and bring the heat up a little to turn the garlic slightly golden.
Add the grated cheese slowly in small batches of two or three tablespoons at a time.
After the grated cheese is dissolved, the butter will thicken to look like slightly yellowish cream, with some graininess. That's the time to add the quart of heavy cream. Slowly pour it in as you stir the mixture to combine and keep it on medium low.
Keep stirring slowly. When you stir, be sure to force the spoon along the bottom slightly to keep the cheese from settling too long.
Add your herbs (Italian seasoning)
Keep it on medium low for about 5-7 minutes to ensure all the ingredients have combined. If you let it go longer, it will thicken up a lot. If it gets to that point, you can always cut it with some half-and-half to thin it out slightly, and if you don't have any half-and-half, you can use milk as a last resort (no non-dairy creamers! and definitely no water... ).
Salt and pepper to taste now, as any salt in the cheese will have been mixed in already. Salting too early can be a MAJOR mistake depending on the salt level of the cheese.
This is great on tortelloni, tortellini, fettuccine (I like both spinach and regular fettuccine - mixed - with this), or any broad noodle pasta. Linguine and other types of spaghetti, IMO, are better with red sauces.
This is also great on Italian Nachos.
Thread Starter
Senior Member
Joined: 09-29-2006
Posts: 220
From: Austin, TX
Something a little lighter...
Balsamic Cucumber Salad
Ingredients:
1/4 cup EVOO (Extra Virgin Olive Oil)
1/2 cup Balsamic Vinegar (the good stuff - it's got a really great fruity flavor to it - , not the cheap stuff - bitter and sour - don't buy Regina, yuk)
3-4 sprigs of fresh oregano, bruised and minced
4 leaves of fresh basil, bruised and minced
The leaves of 4 sprigs of rosemary, bruised and minced
One large Cucumber, chopped into 1/2 inch chunks
3 Roma tomatoes, choped into 1/2 inch chunks
1 Large Yellow Bell Pepper, (seeded and) chopped into 1/2 inch chunks
Directions:
Pour the EVOO into a small bowl
Remove the leaves from the rosemary sprigs and place on a cutting board, along with the basil and oregano.
Bruise (Crush) the herbs with your tool of choice (rolling a large can of tomatoes or soup over them works well) until the look a little wilted.
Mince the herbs by chopping them very fine.
Place the minced herbs in the EVOO and let sit on the counter for about 20 minutes to allow the flavors to meld.
After the EVOO and herbs have been allowed to blend, chop up the veggies and place onto a dinner plate.
Add the Balsamic vinegar to the EVOO mixutre, and mix it together
Drizzle the dressing over the veggies, tossing the veggies after you're done drizzling.
Enjoy...
Balsamic Cucumber Salad
Ingredients:
1/4 cup EVOO (Extra Virgin Olive Oil)
1/2 cup Balsamic Vinegar (the good stuff - it's got a really great fruity flavor to it - , not the cheap stuff - bitter and sour - don't buy Regina, yuk)
3-4 sprigs of fresh oregano, bruised and minced
4 leaves of fresh basil, bruised and minced
The leaves of 4 sprigs of rosemary, bruised and minced
One large Cucumber, chopped into 1/2 inch chunks
3 Roma tomatoes, choped into 1/2 inch chunks
1 Large Yellow Bell Pepper, (seeded and) chopped into 1/2 inch chunks
Directions:
Pour the EVOO into a small bowl
Remove the leaves from the rosemary sprigs and place on a cutting board, along with the basil and oregano.
Bruise (Crush) the herbs with your tool of choice (rolling a large can of tomatoes or soup over them works well) until the look a little wilted.
Mince the herbs by chopping them very fine.
Place the minced herbs in the EVOO and let sit on the counter for about 20 minutes to allow the flavors to meld.
After the EVOO and herbs have been allowed to blend, chop up the veggies and place onto a dinner plate.
Add the Balsamic vinegar to the EVOO mixutre, and mix it together
Drizzle the dressing over the veggies, tossing the veggies after you're done drizzling.
Enjoy...
Thread Starter
Senior Member
Joined: 09-29-2006
Posts: 220
From: Austin, TX
Something to think about for thanksgiving...
Here is the Thanksgiving Turkey to end all Thanksgiving Turkey recipies. This was given to me by a good friend... I've made it myself and honestly, it's the best turkey I've ever had.
Brined Roast Turkey with Pan Gravy
This is the best Turkey recipe I’ve ever come across. It’s a Wolfgang Puck recipe and I tried it last year. In fact I made it twice. It is OUTSTANDING. Everyone that tried it said it was the best turkey they ever had. And they were all Louisiana people who get fried turkey and know what good turkey tastes like.
I would make the brine and the turkey stock the day before. This is important because you need to brine the turkey for 24 hours for the best effect. Also you want the stock prepared so you can whip up the gravy.
DAY 1
Brine:
1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup
1 (12 - 14 pound) whole fresh turkey, giblets and neck removed and reserved for stock
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate overnight in the refrigerator.
Turkey Stock (Can be made ahead up to 4 days. Keep refrigerated:
Giblets and neck from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover
Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
Strain the stock.
DAY 2
Roasting:
Preheat oven to 325 degrees F.
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
In a shallow roasting pan, place the carrots, celery and onions.
Remove turkey from brine.
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Be careful not to rip the skin. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin.
Now this next part is VITAL! So don’t mess it up. Go buy yourself a good digital thermometer. It will have a long probe with a wire on it so you can stick it in the turkey and read the meter outside the oven. Roast the turkey to exactly 165 degrees F in the breast, It should take about 2 1/2 hours but don’t go by the clock. If the skin gets too dark during roasting, tent with foil.
When the bird gets to 165 take it out of the oven, Transfer to a platter and tent it with foil and allow it to rest. DO NOT CUT THE BIRD UNTIL IT RESTS FOR A GOOD 10 TO 15 MINUTES. IF you cut it too soon all the juices will run out and you will have dry turkey like last year.
While the turkey is roasting, prepare the pan gravy.
1/2 cup white wine
1/2 cup Madeira wine
4 cups turkey stock, recipe at the top.
1 sprig thyme
2 sprigs parsley
Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper
Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
Note: For those of you who wont use wine, just use some of the turkey stock. That will be fine. For those of you who will use the wine and Madeira, go get a real bottle. Don’t use that cooking wine stuff. It will ruin the gravy. And remember most of the alcohol will cook out so you won’t have any issues with that. Trust me this is awesome stuff.
Happy Thanksgiving!
Here is the Thanksgiving Turkey to end all Thanksgiving Turkey recipies. This was given to me by a good friend... I've made it myself and honestly, it's the best turkey I've ever had.
Brined Roast Turkey with Pan Gravy
This is the best Turkey recipe I’ve ever come across. It’s a Wolfgang Puck recipe and I tried it last year. In fact I made it twice. It is OUTSTANDING. Everyone that tried it said it was the best turkey they ever had. And they were all Louisiana people who get fried turkey and know what good turkey tastes like.
I would make the brine and the turkey stock the day before. This is important because you need to brine the turkey for 24 hours for the best effect. Also you want the stock prepared so you can whip up the gravy.
DAY 1
Brine:
1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup
1 (12 - 14 pound) whole fresh turkey, giblets and neck removed and reserved for stock
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate overnight in the refrigerator.
Turkey Stock (Can be made ahead up to 4 days. Keep refrigerated:
Giblets and neck from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover
Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
Strain the stock.
DAY 2
Roasting:
Preheat oven to 325 degrees F.
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
In a shallow roasting pan, place the carrots, celery and onions.
Remove turkey from brine.
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Be careful not to rip the skin. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin.
Now this next part is VITAL! So don’t mess it up. Go buy yourself a good digital thermometer. It will have a long probe with a wire on it so you can stick it in the turkey and read the meter outside the oven. Roast the turkey to exactly 165 degrees F in the breast, It should take about 2 1/2 hours but don’t go by the clock. If the skin gets too dark during roasting, tent with foil.
When the bird gets to 165 take it out of the oven, Transfer to a platter and tent it with foil and allow it to rest. DO NOT CUT THE BIRD UNTIL IT RESTS FOR A GOOD 10 TO 15 MINUTES. IF you cut it too soon all the juices will run out and you will have dry turkey like last year.
While the turkey is roasting, prepare the pan gravy.
1/2 cup white wine
1/2 cup Madeira wine
4 cups turkey stock, recipe at the top.
1 sprig thyme
2 sprigs parsley
Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper
Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
Note: For those of you who wont use wine, just use some of the turkey stock. That will be fine. For those of you who will use the wine and Madeira, go get a real bottle. Don’t use that cooking wine stuff. It will ruin the gravy. And remember most of the alcohol will cook out so you won’t have any issues with that. Trust me this is awesome stuff.
Happy Thanksgiving!