I had this for an appetizer the very first time in a restaurant in Upstate New York. After you try this you will not want to have another stuffed clam again which is mostly breading.
2 dozen fresh clams
1- small onion minced
1- green pepper minced
1/2- cup butter
1- tbl.parsley
2-tsp. lemon juice
8- slices of bacon cooked,drained and chopped fine
3- tbls. bread crumbs
Fry the bacon until it is crisp and set it aside. Steam the clams open, don't force them open discard any unopened clams. Break half the clam shell off, keeping half with the clam in it.
In a small saucepan saute the onion, and pepper in butter until soft. Combine the remaining ingredients and add to the onion and pepper mixture, mix well with a fork. Spread the combined mixture over each clam in the half shell. Put the clams on a cookie sheet or baking dish and bake at 400 degrees for 10 minutes. ENJOY! I could probably eat the whole 2 dozen myself , that's how much I like them, but I'll share............
Thursday, March 27, 2008
Crawfish Etoufe'
O.k. Guys here's one for you. Want to impress your girlfriend or make a nice dinner for your significant other...Even the name sounds romantic... This recipe was actually given to me by my son-in-law. Thanks Mike
2 pounds of crawfish tail meat ( found in your grocer's freezer dept.)thawed
2 cans of cream of celery soup
1/2 to 1 can of milk
1 tbl. of minced garlic
2 tbls. minced onion
1/2 stick of butter
2 tbls.of parsley
7 or 8 drops of hot pepper sauce
Melt the butter in a 2 quart sauce pan on low heat, add the onion, garlic, and parsley, add the cream of celery soup using the empty can from the soup add the milk and then stir in the thawed crawfish tail meat. Now add the drops of hot pepper sauce or cayenne pepper a little at a time to the taste. Depends on how hot you like it. Cook on low until hot all the way through and serve it over buttered rice. I like to serve a little side dish of fruit with it, and some dinner rolls or french bread. This is a quick and easy to prepare dish, sure to impress your honey.....
2 pounds of crawfish tail meat ( found in your grocer's freezer dept.)thawed
2 cans of cream of celery soup
1/2 to 1 can of milk
1 tbl. of minced garlic
2 tbls. minced onion
1/2 stick of butter
2 tbls.of parsley
7 or 8 drops of hot pepper sauce
Melt the butter in a 2 quart sauce pan on low heat, add the onion, garlic, and parsley, add the cream of celery soup using the empty can from the soup add the milk and then stir in the thawed crawfish tail meat. Now add the drops of hot pepper sauce or cayenne pepper a little at a time to the taste. Depends on how hot you like it. Cook on low until hot all the way through and serve it over buttered rice. I like to serve a little side dish of fruit with it, and some dinner rolls or french bread. This is a quick and easy to prepare dish, sure to impress your honey.....
Fra Diavolo Sauce
Fra Diavolo Sauce is a favorite of ours you can make it as hot as you like, or not so hot....It's also a pretty quick recipe if you're in a hurry. You know when you're out with the girls shopping for the day and the next thing you know it it's going on dinner time, and you're not home yet. The hubby's due home in about an hour wanting dinner so........
You're home, now you have to put all that stuff away that you found great bargains on, but the husband may not think they were so great. So just put them away...
O.K. Let's get started with the ingredients that you'll need:
1/4 cup of olive oil (light or extra virgin which ever you prefer)
2 -Tbls. of minced garlic ( I buy the already minced garlic in oil )nice to keep on hand
1/4 -tsp. of crushed red pepper or 5 or 6 drops of liquid hot pepper sauce
2- cans 14.5 oz. each of diced plum tomatoes
2-Tbls. chopped parsley
1- tsp. oregano
1/2 to 1 cup of dry white wine
salt and pepper to taste
Using a large sauce pan add the olive oil and heat on low, add the garlic and slightly brown it do not over cook. Add the tomatoes if you can't find the diced plum tomatoes you can use the regular petite diced tomatoes. Or chop your own plum tomatoes about four cups.add the parsley, oregano, red pepper flakes or hot sauce ( we use Franks Red Hot or Durkees hot sauce) to taste depending on how hot you like it. Now add the white wine, and the salt and pepper to taste. Simmer for 10 to 15 minutes.. Now you can add a variety or seafood: use either fresh or frozen shrimp(thawed) they take only a couple of minutes to cook or until they are no longer transparent. You can add mussels, clams or lobster do not overcook, the mussels and clams are done when they pop open. * If they do not pop open on their own do not force them open the remaining unopened clams or mussels should be thrown out. After the sauce and seafood are cooked pour it over cooked linguine . A side salad and a little glass of wine with some Itailan or french bread and you have it, a dinner fit for a king (O.K. maybe not a king but for your husband or significant other)
You're home, now you have to put all that stuff away that you found great bargains on, but the husband may not think they were so great. So just put them away...
O.K. Let's get started with the ingredients that you'll need:
1/4 cup of olive oil (light or extra virgin which ever you prefer)
2 -Tbls. of minced garlic ( I buy the already minced garlic in oil )nice to keep on hand
1/4 -tsp. of crushed red pepper or 5 or 6 drops of liquid hot pepper sauce
2- cans 14.5 oz. each of diced plum tomatoes
2-Tbls. chopped parsley
1- tsp. oregano
1/2 to 1 cup of dry white wine
salt and pepper to taste
Using a large sauce pan add the olive oil and heat on low, add the garlic and slightly brown it do not over cook. Add the tomatoes if you can't find the diced plum tomatoes you can use the regular petite diced tomatoes. Or chop your own plum tomatoes about four cups.add the parsley, oregano, red pepper flakes or hot sauce ( we use Franks Red Hot or Durkees hot sauce) to taste depending on how hot you like it. Now add the white wine, and the salt and pepper to taste. Simmer for 10 to 15 minutes.. Now you can add a variety or seafood: use either fresh or frozen shrimp(thawed) they take only a couple of minutes to cook or until they are no longer transparent. You can add mussels, clams or lobster do not overcook, the mussels and clams are done when they pop open. * If they do not pop open on their own do not force them open the remaining unopened clams or mussels should be thrown out. After the sauce and seafood are cooked pour it over cooked linguine . A side salad and a little glass of wine with some Itailan or french bread and you have it, a dinner fit for a king (O.K. maybe not a king but for your husband or significant other)
Monday, March 17, 2008
Shrimp Scampi
Who doesn't like shrimp? Well this dish is one I think you'll really enjoy. It's one of my Mom's favorites, she has to have it when she comes to visit.....
Start with 1/2 to 1 pound of med. to large raw shrimp either fresh or frozen
3- tbls. margarine
2- tbls.olive oil
1- tbl. finely chopped onion
4 to 5 cloves of garlic minced
2- tsps.lemon juice
1/4 tsp. salt
1/8 tsp. grated lemon peel
2- tbls. minced parsley
dash of liquid hot pepper seasoning
Using a heavy skillet over med. heat making sure that it's hot add the margarine and olive oil,
when the margarine is melted add the onion, garlic, lemon juice and salt. Cook until the onion are limp, should only take about 30 seconds. Turn the heat on high and add the shrimp stirring until the shrimp turn pink about 2- 3 minutes * don't over cook the shrimp, turn the heat back down and add the lemon peel, parsley and hot pepper seasoning stir just until it's all mixed in. Garnish it with a slice of lemon squeezed over each serving. Serve over cooked buttered rice, or over linguine.
Note I usually use about 1/2 pound of shrimp for my husband and I, more if I have guests. I'll also serve a nice white wine, I prefer Riesling and dinner rolls and maybe a side salad, or fruit.
Start with 1/2 to 1 pound of med. to large raw shrimp either fresh or frozen
3- tbls. margarine
2- tbls.olive oil
1- tbl. finely chopped onion
4 to 5 cloves of garlic minced
2- tsps.lemon juice
1/4 tsp. salt
1/8 tsp. grated lemon peel
2- tbls. minced parsley
dash of liquid hot pepper seasoning
Using a heavy skillet over med. heat making sure that it's hot add the margarine and olive oil,
when the margarine is melted add the onion, garlic, lemon juice and salt. Cook until the onion are limp, should only take about 30 seconds. Turn the heat on high and add the shrimp stirring until the shrimp turn pink about 2- 3 minutes * don't over cook the shrimp, turn the heat back down and add the lemon peel, parsley and hot pepper seasoning stir just until it's all mixed in. Garnish it with a slice of lemon squeezed over each serving. Serve over cooked buttered rice, or over linguine.
Note I usually use about 1/2 pound of shrimp for my husband and I, more if I have guests. I'll also serve a nice white wine, I prefer Riesling and dinner rolls and maybe a side salad, or fruit.
Sunday, March 16, 2008
Pollo Genovese Or Chicken in a Red Sauce
While we're on the subject of chicken, you'll want to try this dish. Again as with my Chicken Cordon Bleu recipe you can make this for two or more, again we'll start with four....This is one of my husband's favorite dishes.....
4- boneless skinless chicken breast(washed and fat removed)
8-slices of prosciutto(found in your grocer's deli dept.)
1 -bag of fresh spinach(washed)
1- brick of romano cheese-(or thinly sliced in your deli dept.)
1/4 cup olive oil
1- 8oz. to 16oz. can plain tomato sauce
1- cup white wine
1-tbl. oregano
1-cup flour
Place the chicken between two sheets of plastic wrap and pound it with a meat mallet on both sides, remove the chicken from the plastic wrap and place 2 slices of the prosciutto on each chicken breast, on top of that your going to put the fresh spinach in a single layer until covered. Then thinly slice the romano cheese and place that on top of the spinach, now roll everything up and secure them with some wooden toothpicks. place about 1 cup of flour in a dish and roll the chicken in the flour to coat evenly. In a medium to large skillet pour the olive oil and heat on medium, when hot add the floured chicken roll ups brown them on all sides when browned turn heat to simmer add the tomato sauce and the white wine, sprinkle it with the oregano cover and simmer for approximately 30 minutes or until done basting with the sauce every 10 minutes or so...... After you have removed the chicken spoon the sauce over linguine or your favorite pasta and serve with a side salad and Italian bread.
Usually I serve white wine with fish or poultry or the other white meat (pork) and Red wine with red meats and red sauce. So with this dish because you have poultry and red sauce I still like it with white wine, but I guess it's up to the individual.
4- boneless skinless chicken breast(washed and fat removed)
8-slices of prosciutto(found in your grocer's deli dept.)
1 -bag of fresh spinach(washed)
1- brick of romano cheese-(or thinly sliced in your deli dept.)
1/4 cup olive oil
1- 8oz. to 16oz. can plain tomato sauce
1- cup white wine
1-tbl. oregano
1-cup flour
Place the chicken between two sheets of plastic wrap and pound it with a meat mallet on both sides, remove the chicken from the plastic wrap and place 2 slices of the prosciutto on each chicken breast, on top of that your going to put the fresh spinach in a single layer until covered. Then thinly slice the romano cheese and place that on top of the spinach, now roll everything up and secure them with some wooden toothpicks. place about 1 cup of flour in a dish and roll the chicken in the flour to coat evenly. In a medium to large skillet pour the olive oil and heat on medium, when hot add the floured chicken roll ups brown them on all sides when browned turn heat to simmer add the tomato sauce and the white wine, sprinkle it with the oregano cover and simmer for approximately 30 minutes or until done basting with the sauce every 10 minutes or so...... After you have removed the chicken spoon the sauce over linguine or your favorite pasta and serve with a side salad and Italian bread.
Usually I serve white wine with fish or poultry or the other white meat (pork) and Red wine with red meats and red sauce. So with this dish because you have poultry and red sauce I still like it with white wine, but I guess it's up to the individual.
Chicken Cordon Bleu
This recipe is fairly easy and is great for the family or company. You can make it for two or for as many guest as you invite...
What you'll need to start with is boneless skinless chicken breast again it depends on how many you want to serve. Because you're going to get the same amount of ham slices and the same amount of swiss cheese slices....
For instance let's say we are serving four people usually these are very filling, one is enough or if you have a hearty eater maybe two, but I doubt one person can eat two. O.K. so let's do it for four......
4- boneless, skinless chicken breast
4- 1/8th" slices of ham
4- thin slices of swiss cheese
2-eggs beaten
2-cups seasoned bread crumbs
1/2 stick of margarine or butter
Heat oven to 350 degrees
First clean the chicken under cold water, remove any fat that may be on it, then place it between two sheets of plastic wrap. With a meat mallet pound the chicken on both sides, remove the plastic wrap, now on each chicken breast put a slice of the ham and a slice of the swiss cheese. Start at one end and roll the chicken up and secure it with wooden toothpicks.
Beat the 2 eggs with a tablespoon of water.Dip the rolled up chicken into the egg mixture
then into the seasoned bread crumbs and set aside. Melt the margarine or butter into a large enough baking dish to hold the chicken. After the butter or margarine has melted place the prepared chicken into the dish and bake for 35 minutes basting frequently and turning over once..... I usually serve this dish with rice covered in a cheese sauce and a nice green vegetable on the side or even a nice dish of fruit ... Enjoy!
What you'll need to start with is boneless skinless chicken breast again it depends on how many you want to serve. Because you're going to get the same amount of ham slices and the same amount of swiss cheese slices....
For instance let's say we are serving four people usually these are very filling, one is enough or if you have a hearty eater maybe two, but I doubt one person can eat two. O.K. so let's do it for four......
4- boneless, skinless chicken breast
4- 1/8th" slices of ham
4- thin slices of swiss cheese
2-eggs beaten
2-cups seasoned bread crumbs
1/2 stick of margarine or butter
Heat oven to 350 degrees
First clean the chicken under cold water, remove any fat that may be on it, then place it between two sheets of plastic wrap. With a meat mallet pound the chicken on both sides, remove the plastic wrap, now on each chicken breast put a slice of the ham and a slice of the swiss cheese. Start at one end and roll the chicken up and secure it with wooden toothpicks.
Beat the 2 eggs with a tablespoon of water.Dip the rolled up chicken into the egg mixture
then into the seasoned bread crumbs and set aside. Melt the margarine or butter into a large enough baking dish to hold the chicken. After the butter or margarine has melted place the prepared chicken into the dish and bake for 35 minutes basting frequently and turning over once..... I usually serve this dish with rice covered in a cheese sauce and a nice green vegetable on the side or even a nice dish of fruit ... Enjoy!
Thursday, March 6, 2008
Cheesecake NY Style
This is probably one of the best cheesecakes I've ever made. Makes it's own crust so no need to buy one or make one. My husband and I like it plain but you can put your favorite topping on it.
Your Ingredients will consist of the following:
4 8oz. packages of cream cheese softened
1 16oz. container of sour cream
1 stick of butter (1/2 cup) softened
5 eggs
2 tbls. of cornstarch
1& 1/4 cups of sugar
1& 1/4 tsps. of vanilla
1 tsp. of lemon juice
The first four ingredients should set out at room temperature for at least an hour. Preheat the oven to 375 degrees. Blend the cream cheese, butter and sour cream together until, add the cornstarch, sugar, vanilla, and lemon juice. At high speed beat until well blended. Beat in 1 egg at a time until all 5 eggs have been added. Beat until mixture is smooth then pour it into a greased 9 1/2" spring form pan, place the cake pan into a large roasting pan filled with enough warm water to come up about halfway up the side of the cake pan. Bake for 1 hour or until the top of the cake is a golden brown. Now turn off the oven leaving the cake in there with the oven door open for another hour. Now your ready to take the cake from the oven and out of the pan with the water in it. Let the cake set on a cooling rack for another 2 hours. Last but not least cover the cake and place it in the refrigerator for at least 6 hours before serving. Remove the spring form pan when you are ready to serve it.
* I usually make the cake one day and have it the next. Like I said my husband and I like it plain, but you can top it with a cherry pie filling, or blueberry or top it with fresh fruit if you'd like. You can also freeze it and take it out to room temperature before serving it. I hope you enjoy this as much as we have.
Your Ingredients will consist of the following:
4 8oz. packages of cream cheese softened
1 16oz. container of sour cream
1 stick of butter (1/2 cup) softened
5 eggs
2 tbls. of cornstarch
1& 1/4 cups of sugar
1& 1/4 tsps. of vanilla
1 tsp. of lemon juice
The first four ingredients should set out at room temperature for at least an hour. Preheat the oven to 375 degrees. Blend the cream cheese, butter and sour cream together until, add the cornstarch, sugar, vanilla, and lemon juice. At high speed beat until well blended. Beat in 1 egg at a time until all 5 eggs have been added. Beat until mixture is smooth then pour it into a greased 9 1/2" spring form pan, place the cake pan into a large roasting pan filled with enough warm water to come up about halfway up the side of the cake pan. Bake for 1 hour or until the top of the cake is a golden brown. Now turn off the oven leaving the cake in there with the oven door open for another hour. Now your ready to take the cake from the oven and out of the pan with the water in it. Let the cake set on a cooling rack for another 2 hours. Last but not least cover the cake and place it in the refrigerator for at least 6 hours before serving. Remove the spring form pan when you are ready to serve it.
* I usually make the cake one day and have it the next. Like I said my husband and I like it plain, but you can top it with a cherry pie filling, or blueberry or top it with fresh fruit if you'd like. You can also freeze it and take it out to room temperature before serving it. I hope you enjoy this as much as we have.
Wednesday, March 5, 2008
Meatballs you'll want more than One
Now that I have given you my family recipe for Spahetti Sauce I'll tell you how to add a little more flavor to the sauce by just by adding some meatballs.
Ingredients that you will need;
1 pound of ground beef
2 eggs
1 small onion chopped
1/2 cup green pepper chopped small
1 cup. bread crumbs ( I prefer the Italian style )
1 tsp. salt
1/4 tsp. pepper
1 tbl. dried basil
Now take all your rings off your about to get your hands dirty. Mix all the above ingredients in a large bowl with your hands yes I said your hands, mix well. Or if you don't want to get your hands dirty you can use a wooden spoon. Depending on the size of meatballs you like, take about a 1/4 cup of mixture and with your hands form a ball and put them in a saucepan with a small amount of olive oil . Brown them evenly on low heat, when finished put the cooked meatballs with all the drippings into your spaghetti sauce that's cooking Yum Yum
Ingredients that you will need;
1 pound of ground beef
2 eggs
1 small onion chopped
1/2 cup green pepper chopped small
1 cup. bread crumbs ( I prefer the Italian style )
1 tsp. salt
1/4 tsp. pepper
1 tbl. dried basil
Now take all your rings off your about to get your hands dirty. Mix all the above ingredients in a large bowl with your hands yes I said your hands, mix well. Or if you don't want to get your hands dirty you can use a wooden spoon. Depending on the size of meatballs you like, take about a 1/4 cup of mixture and with your hands form a ball and put them in a saucepan with a small amount of olive oil . Brown them evenly on low heat, when finished put the cooked meatballs with all the drippings into your spaghetti sauce that's cooking Yum Yum
Mama's Spaghetti Sauce
My husband has been trying for years now to get me to give my children my spaghetti sauce recipe. I tell him I don't have a recipe, I put a little of this a little of that. So o.k. I'm going to give it my best shot.
Start with:
4-5 Italian sausage links ( hot or mild)
1/2 cup virgin olive oil
1/2 to a whole green pepper chopped
1 medium onion chopped
3 cloves of minced garlic
1/4 cup of snipped fresh parsley or 2 tbls. dried parsley
2 tsp. dried oregano
2-3 bay leaf
1 tsp. salt
1 6oz. can of your favorite tomato paste
3 28oz. size cans of your favorite crushed tomatoes
1 cup of red wine
In a dutch oven or large cooking pot, start first by cooking on low heat the Italian sausage links either hot or mild, which ever you prefer in a small amount of olive oil lightly brown them. After they have browned add the 1/2 cup of olive oil, the chopped green pepper, the chopped onion, the garlic, let that cook for approximately another 5 mins.,then add the dry ingredients. Add the tomato paste and crushed tomatoes, stir in the wine and simmer uncovered for 3-4 hours. If you don't want to use wine you can substitute the wine with about 1/4 cup of sugar.. Pour over your favorite pasta add a little grated cheese and enjoy!
Next I'll tell you how to make some tasty meatballs for your sauce........
Start with:
4-5 Italian sausage links ( hot or mild)
1/2 cup virgin olive oil
1/2 to a whole green pepper chopped
1 medium onion chopped
3 cloves of minced garlic
1/4 cup of snipped fresh parsley or 2 tbls. dried parsley
2 tsp. dried oregano
2-3 bay leaf
1 tsp. salt
1 6oz. can of your favorite tomato paste
3 28oz. size cans of your favorite crushed tomatoes
1 cup of red wine
In a dutch oven or large cooking pot, start first by cooking on low heat the Italian sausage links either hot or mild, which ever you prefer in a small amount of olive oil lightly brown them. After they have browned add the 1/2 cup of olive oil, the chopped green pepper, the chopped onion, the garlic, let that cook for approximately another 5 mins.,then add the dry ingredients. Add the tomato paste and crushed tomatoes, stir in the wine and simmer uncovered for 3-4 hours. If you don't want to use wine you can substitute the wine with about 1/4 cup of sugar.. Pour over your favorite pasta add a little grated cheese and enjoy!
Next I'll tell you how to make some tasty meatballs for your sauce........
Monday, March 3, 2008
Chicken Marsala The Best
You'll need:
2 to 3 large boneless skinless chicken breast
1/2 cup of butter not margarine
1 medium sliced onion
1/2 cup of water
1/2 cup of Marsala wine
1/2 cup of sliced mushrooms
salt and pepper to taste
1 tbl. to 1 and 1/2 tbls. of flour
I n a 10 to 12" skillet melt butter until very hot, add the chicken and brown on both sides, it'll take approximately 5 mins. Remove the chicken from the skillet and cut into bite size pieces add back to the skillett then add the onion * I use onion powder about 1 tbl. because my husband doesn't like onions, but he likes this recipe. Brown the onions about 2 mins. lower the flame to low heat sprinkle the flour over the chicken and stir it up. Stir in the water, cover and simmer for about 20 mins. or until the chicken is tender. Now add the mushrooms and Marsala wine simmer for another 10 mins. If necessary add a small amount of water or wine to taste. Pour over cooked linguine ENJOY!
2 to 3 large boneless skinless chicken breast
1/2 cup of butter not margarine
1 medium sliced onion
1/2 cup of water
1/2 cup of Marsala wine
1/2 cup of sliced mushrooms
salt and pepper to taste
1 tbl. to 1 and 1/2 tbls. of flour
I n a 10 to 12" skillet melt butter until very hot, add the chicken and brown on both sides, it'll take approximately 5 mins. Remove the chicken from the skillet and cut into bite size pieces add back to the skillett then add the onion * I use onion powder about 1 tbl. because my husband doesn't like onions, but he likes this recipe. Brown the onions about 2 mins. lower the flame to low heat sprinkle the flour over the chicken and stir it up. Stir in the water, cover and simmer for about 20 mins. or until the chicken is tender. Now add the mushrooms and Marsala wine simmer for another 10 mins. If necessary add a small amount of water or wine to taste. Pour over cooked linguine ENJOY!
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