Place the steaks on separate plates, spoon mashed potatoes with onion next to them, and cover both generously with the gravy. Serve immediately.
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NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
* Exported from MasterCook II *
Olive Garden Capellini Primavera
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
1/4 lb Butter
1 1/2 c Onion -- chop
3/4 c Carrots -- julienne
12 oz Broccoli florets -- 1" pcs
8 oz Mushrooms -- slice
1 1/4 c Yellow squash -- slice thin
-- and halve
1 t Garlic -- mince
1 1/2 c Water
1 tb Beef bouillon granules
1/4 c Oil-pk sun-dried tomatoes
-- mince
1 1/4 c Crushed tomatoes in puree
1 tb Fresh parsley -- chop fine
1/4 ts Oregano
1/4 ts Rosemary -- ground
1/8 ts Crushed red pepper flakes
1 lb Fresh angel hair pasta -- cook
1/2 c Parmesan cheese
Melt butter in a Dutch oven over medium heat. Saute onions, carrots
and broccoli for 5 minutes. Add mushrooms, squash and garlic and
squat for 2 minutes longer. Add remaining ingredients, stir well and
bring to a simmer. Cook for 8 to 10 miniutes or until veggies are
tender and flavors are well-blended. Serve over cooked pasta.
Sprinkle Parmesan over the top and serve.
Source: The Olive Garden.
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* Exported from MasterCook II *
Olive Garden Con Zucchini
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
Sauce
1/3 c Olive oil
1 c Onion -- chop
1 lb Fresh mushrooms -- divide
1 1/2 ts Garlic -- mince
3 c Tomatoes -- crush
16 oz Can tomatoes -- dice; drain
1 1/2 c Tomato puree
1 c Black olives -- slice; drain
2 ts Capers -- drain
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt
Zucchini
4 lg Aucchini -- slice lengthwise
-- 1/4" thick
2 tb Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb Rigatoni -- cook
Parmesan -- grate
SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely
mince remaining portion. Heat olive oil in a heavy Dutch oven over
medium heat. Add onion and minced mushrooms. Cook 10 minutes or until
onions are very soft, stirring frequently. Add garlic and mushroom
quarters and cook 5 minutes, stirring constantly. Add remaining
ingredients, stir and bring to a simmer. Reduce heat and simmer 20
minutes, stirring frequently.
ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and
oregano. Heat 1 tb of olive oil in a large skillet over medium heat.
Place zucchini slices in one layer in the pan. Saute about 3 minutes
per side just until tender. Remove to heated platter and cover to
keep warm while sauteeing remaining zucchini. Add remaining olive oil
as needed.
Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra
sauce and Parmesan cheese.
Souce: The Olive Garden.
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* Exported from MasterCook II *
Olive Garden Pasta Fagioli
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Beans
Amount Measure Ingredient -- Preparation Method
1 lb Can undrained northern beans
2 cn Sliced-style stewed tomatoes
1 lb Jar prego spaghetti sauce
2 Ribs celery -- slice thin
1 sm Onion -- chopped
2 c Small spiral pasta -- uncooked
Salt and pepper
Combine everything in Dutch oven on medium-high. Bring just to a
boil; turn to low. Cover pan with lid and allow to cook gently 30
minutes or until pasta is tender. Source: Gloria Pitzer
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* Exported from MasterCook II *
Olive Garden San Marco
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Vegetables
W/Sauce
Amount Measure Ingredient -- Preparation Method
Vegetables
1 c Green bell pepper -- julienne
1 c Red bell pepper -- julienne
1 3/4 c Broccoli florets -- cut small
1 c Zucchini -- slice 1/4"; then
1 c Yellow squash -- slice 1/4"
-- then halve
3 tb Pure olive oil
PASTA
6 c Fresh fettuccine -- cook
-- drain
1 tb Pure olive oil
SAN MARCO SAUCE
3 tb Pure olive oil
2 lb Chicken thigh meat -- skin
-- bone, 1" cubes
2 lg Yellow onions -- 1/8" dice
1 c Carrots -- peel -- julienne
1 tb Garlic -- chop fine
1 c Chicken broth
28 oz Can Italian plum tomatoes
-- w/juice
1 t Dry oregano
1 t Dry rosemary
3/4 ts Salt
1/2 ts Black pepper
2 ts Wondra or similar quick-
-- mixing flour
SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over
moderately high heat and add the olive oil. When the oil is fragrant,
add the chicken meat pieces and saute, turning frequently for 5 or
minutes until lightly browned on all sides. Add the onions and
carrots and saute, stirring constantly, until the onions are
trnaslucent, about 2 minutes. Add the garlic and saute about 30
seconds. Do not allow the garlic to brown. Immediately add the broth
to the pot. Stir bits and pieces loose from the bottom of the pot.
Add all additional ingredients, lower the heat to a gently simmer and
cover the pot. Simmer gently, stirring occasionally, until the
chicken meat pieces are tender, but not soft, about 5 to 10 minutes.
As the sauce is finishing cooking, add 3 tb oil to a heavy skillet
and saute the bell peppers, squashes and broccoli over medium heat
until just crisp-tender. Add the veggies to the sauce when the
chicken meat is tender, blend all together and turn off the heat.
Adjust the salt, pepper and herb levels to taste. Toss the cooked
pasta with 1 tb oil to prevent sticking and add to the sauce; blend
chicken, veggies and sauce thoroughly and serve along with Parmesan
cheese.
Source: The Olive Garden.
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* Exported from MasterCook II *
ONE, TWO, THREE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
1 pound Ground beef
1 each Sm Cabbage
1 can Tomato soup -- undiluted
Salt & pepper -- to taste
Alternately layer ground beef and cabbage in a large dutch oven ending with cabbage. Pour undiluted soup over the top. Add salt and pepper if desired. Cover and bake for 1 hour.
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* Exported from MasterCook II *
ONE-HOUR PAELLA
Recipe By : Bon Appetit
Serving Size : 4 Preparation Time :1:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
4 12-Ounces Italian sausage links -- cut into 1" pieces
1 medium onion -- chopped
1 small red bell pepper -- chopped
1 small green bell pepper -- chopped
2 large garlic cloves -- crushed
2 each boneless skinless chicken breast halves -- cut into 1" pieces
1 1/2 cups long-grain rice
2 1/4 cups chicken broth
salt
pepper -- freshly ground
12 medium prawns -- in shells
2 medium tomatoes, peeled -- quartered, seeded
1 pinch saffron -- ground
French bread
Saute sausage in heavy Dutch oven over medium-high heat until cooked through, 5-6 minutes. Reduce heat to medium. Add onion, bell peppers and garlic and saute until onion is soft, about 5 minutes. Add chicken and saute until lightly browned, about 6-8 minutes. Add rice and saute until translucsent, about 2 minutes. Add broth. Season with salt and pepper. Bring to boil. Refuce heat to low, cover and simmer until almost all the liquid is absorbed, about 20 minutes.
Stir rice mixture with fork. Add prawns, tomatoes and saffron. Cover and cook until all liquid is absorbed and prawns are pink, about 8-10 minutes. Serve paella with French bread.
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Nutr. Assoc. : 3775 0 0 0 0 325 3977 0 0 4437 1372 1516 1301 593
* Exported from MasterCook II *
ONION/BASL/PASTA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Pasta
Italian
Amount Measure Ingredient -- Preparation Method
5 pounds Onion -- sweet
1/2 cup Olive oil
1/4 cup Brandy
1/2 teaspoon Salt & pepper
going then start the pasta. Slice the onions nice and thin. In a deep skillet or dutch oven,toss the onions with the oil, Over med heat,cook til onions begin to get limp,stir occasionally.Lower the heat and cook til they form a golden mass, don't brown, stir now and again. Now add the brandy and cook for 15 to 20,all liquid will-> evaporate. When pasta is ready, take the basil leaves and slice them fine,mix into the onion sauce,add salt and pepper to taste, toss with drained hot pasta and top with parmesan.
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* Exported from MasterCook II *
Oriental Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Vegetables
Oriental
Amount Measure Ingredient -- Preparation Method
5 cups Vegetable Stock
1 cup Broccoli florets
Sm Onion -- thinly sliced *
Carrot -- shredded
Cloves Garlic -- minced
1 cup Sliced Mushrooms (3 oz)
1 tablespoon Minced Gingeroot
1/2 cup Peas
1 1/2 tablespoons Soy sauce
2 ounces Buckwheat Noodles (1/2 cup)
Stalks Bok Choy **
1/2 pound Firm Tofu -- cut in 1/2" cubes
Sweet red Pepper -- julienned
1/4 cup Watercress leaves
* or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional.
Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients.
Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes.
VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
EGG THREADS:
In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup)
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* Exported from MasterCook II *
Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Veal Italian
Amount Measure Ingredient -- Preparation Method
1 cup Finely Chopped Onion
1 1/2 cups Beef Broth Or More Wine
2/3 cup Finely Chopped Carrot
1 pound Can Italian Tomatoes
2/3 cup Finely Chopped Celery
Cut Up -- With Juice
1/4 cup Butter Or Margarine
1/2 teaspoon Dried Basil -- Crushed
1 teaspoon Minced Garlic
1/4 teaspoon Dried Thyme -- Crushed
Lemon Peel -- Cut In Strips
2 Bay Leaves
2 Veal Shanks *
2 Parsley Sprigs
3/4 cup Flour
Salt
1/2 cup Oil
Freshly Ground Black Pepper
1 cup Dry White Wine
* Veal shanks should be sawed into 8 pieces about 2 inches long.
~
Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon peel and remove from heat. Dredge veal pieces in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides.
Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan. Pour over veal. Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper.
Broth should come up to top of veal pieces. If not, add more. Bring to gentle boil. Cover tightly and bake at 350�F about 2 hours, carefully turning and basting veal every 20 minutes. Garnish top with more strips of lemon peel. (C) 1992 The Los Angeles Times
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* Exported from MasterCook II *
Outrageous Baked Beans
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
1 each Green beans
1 each Pork & beans
1 each Kidney beans -- (all drained
1 each Chili -- with & without bean
Green onions -- sliced to tas
1 each Bell pepper -- diced
1 cup Chili sauce
2/3 cup Brown sugar
4 ounces Bacon -- cooked crisp and cru
All 14-16 oz. cans: Put all of the above ingredients in a crock pot or large pot or dutch oven and bring to a boil for 15 minutes, stirring every few minutes. Then simmer for at least 2 hrs.,Stirring occasionally, so mixture doesn't catch & burn. I always make quadruple this recipe so there will be some left over but there never is!!! Thanks for requesting this one-I knew that if you tried it, you'd like. It's always real nice to hear such nice compliments from others much more experienced than I. I think this is a real nice alternative to the usual bean fare. Makes 1 1/2 quarts on single recipe.
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* Exported from MasterCook II *
OVEN STEW
Recipe By : HUBERT
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
4 pounds Beef round steak, cut into 1-inch cubes
4 cups Carrots, sliced
2 cups Celery, sliced
4 medium Onions, sliced
2 cans Water chestnuts, sliced, drained -- (5 ounces each)
2 cans Mushrooms, sliced, drained -- (6 ounces each)
1/4 cup Gold Medal Flour
2 Tablespoons Gold Medal Flour
2 Tablespoons Sugar
2 Tablespoons Salt
2 cans Tomatoes (16 ounces each)
2 cups Burgundy *
Heat oven to 350 degrees F. In roasting pan or 2 Dutch ovens, mix
meat, carrots, celery, onions, water chestnuts, and mushrooms. Mix flour,
sugar, and salt; stir into meat mixture(s). Stir in tomatoes and
burgundy. Cover; bake 4 hours or until meat is tender. Makes 12
servings.
*2 cups water plus 2 teaspoons instant beef bouillon can be substituted
for the burgundy.
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* Exported from MasterCook II *
Ox-Tail Stew
Recipe By : The Canadian Living Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
4 pounds oxtails -- cut at joints
2 tablespoons shortening
2 onions -- cut in quarters
4 cups boiling water
2 beef bouillon cubes
1 bay leaf
6 carrots -- cut in chunks
3 potatoes -- cut in chunks
2 cups rutabaga -- chopped
1 cup celery -- diagonally sliced
1/2 cup cold water -- optional
In large bag, mix together flour, 1tsp salt and pepper. Shake oxtails, a
few at a time, until evenly coated. Set aside any leftover flour mixture.
In large flameproof casserole or Dutch oven, melt shortening over
medium-high heat. Brown oxtails completely, adding more shortening if pan
looks dry. Set aside as they brown. Add onions to pan and cook until
softened. Drain off any excess fat. Stir in boiling water, bouillon cubes
and bay leaf; return oxtails to pan. Cover and bake in 325 F (160 C) oven
for 2-1/2 to 3 hours or until oxtails are tender. (If oxtails are fatty,
prepare recipe to this point. Cool and refrigerate overnight; remove fat
before continuing.) Add carrots, potatoes, rutabaga, celery and remaining
salt to stew. Cover and bake for about 45 minutes longer or until
vegetables are tender and stew is heated through. If desired, thicken
stew with 2 tbsp of reserved seasoned flour blended with cold water. Stir
into stew and heat to boiling, stirring constantly.
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* Exported from MasterCook II *
Ozark Mountains Stew
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews Beef
Amount Measure Ingredient -- Preparation Method
5 cups Beef Cubes
28 ounces Can Tomatoes
2 tablespoons Flour
3 tablespoons Chili Powder
1 tablespoon Paprika
1 tablespoon Cinnamon
1 teaspoon Chili Powder
1 teaspoon Ground Cloves
2 teaspoons Salt
1 teaspoon Dry Crushed Red Peppers
3 tablespoons Lard
2 cups Potatoes -- chopped
2 each Onions -- sliced
2 cups Carrots -- chopped
1 each Clove Garlic -- minced
Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes).
Source: Missouri Cookin'
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* Exported from MasterCook II *
Pacific Pot Roast
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
1 Boneless chuck roast
1 Large onion -- chopped
8 Cloves fresh garlic
Flour
1 1/2 teaspoons Salt
Water
1/2 teaspoon Black pepper
1 tablespoon Worchestershire sauce
1/4 teaspoon Red pepper
1/4 cup Tomato juice
Oil for browning
Salt to taste
1 1/2 Cups water
Make 8 slits in roast at random intervals. Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides.
Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water.
Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.
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* Exported from MasterCook II *
PAELLA A LA NEAR EAST
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
OZBURN (HBWK07A)
1/4 pound Bulk pork sausage
3 Whole chicken legs -- split
x Vegetable oil 1/2 c Onion; chop 1 md Green pepper; chop 2 cl Garlic; mince 8 oz Pkg Near East Spanish Rice 16 oz Can whole tomatoes; cut bite -size pieces 1 c Water 1 md Red bell pepper; cut strips 1/2 ts Cinnamon 1/2 lb Lg shrimp; shell, devein 1 c Frozen peas 12 Mussels; clean, scrub
Crumble sausage into Dutch oven; cook over medium heat until browned; stirring often; remove with slotted spoon, draining over pot; set aside. Brown chicken on all sides in the sausage drippings; remove, set aside.
Add oil to drippings to total 1/4 cup; add onion, green pepper and garlic; saute until tender. Stir in rice, contents of Spice Sack, tomatoes, water, red bell pepper and cinnamon; heat to boiling. Add chicken, cover and simmer 25 minutes. Stir in shrimp, peas and sausage; place mussels on top of Spanish Rice mixture. Cover, simmer 10 minutes or until shellfish is cooked and liquid is absorbed. (wrv)
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* Exported from MasterCook II *
PAELLA CASSEROLE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
OZBURN (HBWK07A)
1/2 pound Chorizos or Italian sausage
Links -- sliced
3 pounds Fryer -- cut in serving piece
x Salt and ground pepper 1 md Onion; chopped 1 md Red pepper; chopped 1 md Green pepper; chopped 2 cl Garlic; minced 1 1/2 c Long grain rice 2 md Tomatoes; peel, chop 2 ts Salt 1/2 ts Saffron; crushed 4 c Boiling water 1 lb Fresh or frozen shrimp; -shelled and deveined 12 sm Clams in shells 10 oz Pkg frozen peas
Cook sausage in large skillet until done. Drain, reserving drippings in the skillet; set aside. Season chicken a little salt and pepper. Brown chicken in reserved drippings; drain chicken, reserving drippings. Add onion, peppers and garlic to drippings; cook until onions are tender but not brown. Stir in uncooked rice, chopped tomatoes, salt and saffron.
Stir in boiling water; bring mixture to boiling. Stir in cook sausages. Turn rice mixture into a paella pan or a 4 quart casserole or a Dutch oven; arrange chicken pieces on top of mixture. Bake covered in a preheated 375F oven for 30 minutes. Meanwhile, thaw frozen shrimp. Thoroughly scrub clams. Place clams in a small saucepan with 1/2 inch of boiling water. Cover and cook until shells open, 3-5 minutes. Drain, discard any clams that do not open. Place peas in a colander or strainer; rinse with hot water to thaw.
Arrange peas, clams and shrimp on top of rice mixture.
Bake, covered, until chicken and rice are done, 15-20 minutes longer. Garnish with lemon slices if desired.
(Wrv).
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* Exported from MasterCook II *
PAELLA-GUY
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Dish
Chicken
Amount Measure Ingredient -- Preparation Method
1 1/2 Shrimp -- prawns - raw
1 1/2 Clams -- live
3 pounds Chicken -- - cut frying up and
1/3 cup Olive oil
2 Lg Onion -- - chopped
4 cups Garlic -- mashed to a paste
1/4 teaspoon Saffron -- spanish
2 teaspoons Salt
2 cups Rice -- uncooked
6 cups Hot water
1 cup Sweet red pimientos
OPTIONAL INGREDIENTS. 1/2 lb chorizo sausages - casings removed and meat crumbled then fried for about 15 mins. in separate pan. Drain 3/4 lbs pork shoulder--cubed and well browned in separate pan. Drop raw prawns into boiling salted water and cook until they turn red. Drain, peel and dive in. Set aside.
Scrub live clams in several baths of cold water to be sure all the sand is washed away. Do not open shells.
Pour 1/2 of the olive oil into a frying pan and slowly brown chicken pieces. Into a Dutch oven pour the remaining olive oil and saute' the onions and garlic until tender but not brown over low heat. Add prawns, clams, chicken, saffron, salt and rice (plus optional if used. The more the merrier). Add water and simmer gently, uncovered, until the rice is cooked. About 35-45 mins. If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir. If some moisture remains when rice is done, put pan into a oven to dry out. Arrange strips of pimento on top and serve in the pan in which it was cooked.
The latter is why it is important to carefully plan your cooking vessel. Hope you enjoy this. It comes from Sunset Magazine who seem to always hit the target. BTW, I would guess that the beans and peppers were used as fillers as generally they are not mentioned in any recipe I have seen. GUY FROM:
GUY ATTWOOD (NFWF89A)
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* Exported from MasterCook II *
Pam's Corn Bread Dressing
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cajun Poultry
Sausage
Amount Measure Ingredient -- Preparation Method
1 pound chicken or turkey giblets
5 cups water
1 rib celery - halved
1 medium carrot - halved
1 small onion - quartered
1/2 teaspoon salt
2 boxes corn muffin mix - 1 lb each
1 cup fresh parsley - minced
3/4 cup green onions - finely chopped
3/4 cup celery - finely chopped
1/2 cup green bell pepper - finely chopped
1 teaspoon fresh garlic - minced -- (or 1/2 tsp garlic
-- powder)
3/4 teaspoon black pepper
3/4 teaspoon cayenne pepper
1/2 teaspoon poultry seasoning
1 pound sausage mixture - uncased -- preferably spicy
1/2 cup butter
2 cups reserved giblet broth - fat skimmed from
-- top
Queen Ida writes, "A moist and spicy holiday dressing" is how my daughter, Ledra, describes this piquant dish as prepared by my daughter-in-law. The dressing is fully cooked, and needs only a few minutes in the oven or microwave to reheat. Despite the modern shortcut (a muffin mix), it takes a little time to prepare, but the giblets and broth can be cooked a day early, cooled, and refrigerated until the next morning. Ingredients may be halved to serve 6 as a dressing to accompany roast chicken or duck."
2. While broth cooks (if you are making the dressing all in one day), prepare corn muffin mix according to package directions and bake in a cake pan until golden brown. Let cool; crumble into small pieces.
3. Meanwhile, chop the vegetables and mix the garlic and seasonings; reserve.
4. In a large skillet or Dutch oven, brown the sausage. Drain off the fat and add the butter, vegetables, and seasonings. Cook, stirring occasionally, over medium-high heat, until vegetables wilt. Add reserved giblet broth and giblets and bring to a simmer. Simmer about 20 minutes. Stir in crumbled corn bread. Stir in additional chicken broth a small amount at a time, folding together well, until mixture is moist but not soggy. Taste carefully and correct seasonings. Dressing should be spicy to your palate. Pack mixture into an ovenproof or microwaveable pan, and reserve while preparing the remainder of the meal.
5. Reheat shortly before serving.
From Cookin' with Queen Ida ISBN 1-55958-050-X Source: Cookin' with Queen Ida
Shared by Fred Towner
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* Exported from MasterCook II *
Parisian Gnocchi
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
1 c 1% low-fat milk
1 tb margarine
1/2 ts salt
1 c all-purpose flour
2 eggs
2 egg whites
Combine first 3 ingredients in a large saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat; gradually add flour, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a ball. (Dough will be dry and crumbly.) Let cool 3 minutes. Add eggs and egg whites, one at a time, beating after each addition. (Dough will not be smooth.) Spoon dough into a pastry bag fitted with a 1/2-inch round tip; set aside. Bring 14 cups of water to a boil in a large Dutch oven. Pipe half of dough directly into boiling water, cutting dough with a sharp knife every 2 inches to form 20 gnocchi. Cook 2-1/2 minutes. Remove gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with remaining dough. Yield: 40 gnocchi (serving size: 10 gnocchi).
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Serving Ideas : Serve immediately.
NOTES : Dill Variation: Add 2 tablespoons finely chopped fresh dill with flour.
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* Exported from MasterCook II *
Pasta E Fagioli -2
Recipe By : Rebekah Ashmore <rashmore@ADMIN.ALLEG.EDU>
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
Olive Oil
1/2 Lb Italian Sausage
1 Med Onion -- chopped
4 Cloves Garlic -- minced
2 Cans Stewed Tomatoes
1/2 Jar Spaghetti Sauce -- Prego
3 Cups Water
1 Chicken-Flavored Bullion Cube
1 Bay Leaf
1 Can Great Northern Beans -- undrained
2 Stalks Celery -- sliced
6 Baby Carrots -- cut into matchsticks
1 Tsp Dried Parsley
Salt And Freshly Ground Pepper -- (LOTS of pepper!)
Bring to a boil, then reduce heat and cover and simmer for an hour or so.
Then add:
2 cups of "salad macaroni" and more water, if necessary, and simmer until
the pasta is done (about 15 minutes). Serve with crusty french bread and
the wine of your choice.
Comfort food!!
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* Exported from MasterCook II *
PASTA WITH GREEN BEANS AND MUSHROOMS
Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds green beans -- cleaned, 1 1/2 inch
1/2 pound mushrooms -- cleaned and sliced
1 onion -- sliced
5 cloves garlic -- minced
1/2 cup red wine
32 ounces canned tomatoes -- crushed
2 teaspoons basil
1 teaspoon marjoram
freshly ground black pepper
1 pound pasta
Put wine in a large skillet or dutch oven.
Add all veggies and herbs, let simmer, covered, for 10 to 15 minutes.
Add crushed tomatoes.
Let simmer 30 minutes or until you are ready for it.
Cook pasta in unsalted, unoiled water.
Combine and enjoy.
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* Exported from MasterCook II *
Pear Butter
Recipe By : SOUTHERN LIVING CD Rom Program/Supersew
Serving Size : 16 Preparation Time :0:20
Categories : Fruits
Amount Measure Ingredient -- Preparation Method
10 Large Ripe Pears (About 5 Pounds) -- quartered and cored
1 Cup Water
2 Cups Sugar
1/2 Teaspoon Grated Orange Rind
3 Tablespoons Orange Juice
1/4 Teaspoon Ground Nutmeg
Combine pears and water in a large Dutch Oven. Cover and cook over medium-low
heat 40 minutes or until pears are soft, stirring occasionally.
Drain. Press pears through a sieve or food mill, measure 1 quart of puree.
Combine 1 quart puree with remaining ingredients in a Dutch Oven. Cook over
medium heat, stirring frequently, for 15 minutes or until mixture thickens.
Remove from heat; skim off foam. Quickly pour hot pear mixture into hot sterilized jars, leaving 1/4 inch
headspace, wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes. yield: 2 pints
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NOTES : For butters, the fruit is pureed instead of chopped, and the amount of sugar is usually lower than in other fruit spreads.
* Exported from MasterCook II *
Pheasant in Beer
Recipe By : DLGREAT
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
1 pheasant, cleaned -- cut in pieces
1/4 cup flour
salt & pepper -- to taste
1 cube butter/margarine
2 cans beer (Budwiser is good)
1 pint heavy whipping cream
1/4 cup chopped fresh parsley
Dredge pheasant in flour, salt & pepper. Melt butter in Dutch Oven and brown pheasant over medium heat. Add beer, bring to boil and cover and simmer 1 hour. Add cream and parsley and heat but do not let boil again. Serve over mashed potatoes. This smells so good when it's cooking, you will be really hungry by the time it is done. But not a low cal meal.
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* Exported from MasterCook II *
Pickled Beet And Onions
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pickles Vegetables
Amount Measure Ingredient -- Preparation Method
7 pounds Med. Beets
Vinegar
2 1/2 cups Sugar
2 tablespoons Whole Mixed Pickling Spices
2 teaspoons Salt
3 1/2 cups White Vinegar
1 1/2 cups Water
2 pounds Med. Onions
Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets.
Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal.
Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE:
~---- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.
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* Exported from MasterCook II *
Pickled Corn
Recipe By : moffats@telerama.lm.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
8 cups corn
3 1/2 cups shredded cabbage
1 1/2 cups chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
3 1/2 cups vinegar
2 cups water
2 cups sugar
2 tbsp dry mustard
1 tbsp ground tumeric
1 tbsp mustard seed
1 tbsp celery seed
1 tbsp salt
Combine everything in a Dutch oven. Bring to a boil over medium heat.
Reduce heat; simmer 20 minutes. Pour hot mixture into hot jars, leaving
1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling-
water bath.
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NOTES : Yield: 6 - 7 pints Source:Bountiful Harvest.
* Exported from MasterCook II *
Pilav Kuzulu (Lamb Pilaf)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Lamb
Rice/Grains Pilaf
Amount Measure Ingredient -- Preparation Method
3 Tomatoes -- peeled
2 tablespoons Pine nuts (pignoli)
4 tablespoons Olive oil
3 tablespoons Raisins
2 Med. onions -- chopped
1 Green pepper -- sliced
2 pounds Lamb -- cubed
1 1/2 cups Long grain rice
Salt and black pepper
1/4 cup Fresh parsley -- chopped
1/4 teaspoon Cinnamon
3 cups Beef broth
*Note: Tomatoes should be seeded and chopped.
Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add parsley, and broth. Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice. Place casserole in a preheated 300 degree oven for approx. 30 min. (Orig. recipe called for doing whole recipe on the stove, but the last 30 min., casserole dish was to be placed on an asbestos pad and heat was lowered to low.
Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic.
**If the lamb I use has bones, I throw them in the pot too for extra flavor.
Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.
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* Exported from MasterCook II *
PINTO BEANS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Beans
Amount Measure Ingredient -- Preparation Method
4 cups Water
2 cups Pinto Or Black Beans -- 1 lb
1/2 cup Onion; Chopped -- 1 Md
1/4 cup Vegetable Oil
1 teaspoon Salt
1 teaspoon Cumin Seed
2 each Cloves Garlic -- Crushed
1 each Bacon -- Slice
Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour.
Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days.
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* Exported from MasterCook II *
Polish Noodles
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
/4 c Sweet butter
oz Sour cream, light if desired
don't use non-fat)
lb Ham, cubed
6 oz Ripened tomatoes, chopped
c Elbow macaroni, cooked al
ente (be careful not to
vercook)
oz Maggi Seasoning or 1 Tbsp.
oy sauce
/2 t Salt, optional
/2 t Pepper
Green onions, chopped
Brown butter in Dutch oven. Add remaining ingredients except onions,
salt (if using) and pepper. Mix well. Simmer uncovered for 10
minutes. Add onions and cook 5 minutes more.
Melinda's notes: I got this from an old *P acquaintance long ago. I
don't know how original Polish it is since it uses Maggi Seasoning,
which I think is German, but we like it. Maggi Seasoning comes in a
square-ish brown bottle and can be purchased in the gourmet section
of your supermarket. I always omit the salt. The original recipe
called for 4 oz. sour cream, but I like it with 8 oz. I usually use
the light sour cream, but the non-fat doesn't do well, it seems to
just dissolve and become tasteless.
Posted on GEnie Food & Wine RT Jan 12, 1994 by M.CARMAIN1 [Melinda]
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
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* Exported from MasterCook II *
Poorman's Jambalaya
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Pork
Rice Sausage
Poultry
Amount Measure Ingredient -- Preparation Method
***SEASONING MIX***
4 small Whole bay leaves
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Dry mustard
1/4 teaspoon Ground red pepper -- (cayenne)
1 teaspoon Gumbo file' -- (i.e. file' powder)
-- optional
1/2 teaspoon Ground cumin
1/2 teaspoon Black pepper
1/2 teaspoon Dried thyme leaves
***MEATS***
4 tablespoons Margarine or oil for frying
1 pound More or less of ham -- diced -- firm and
-- lean is best.
1 pound More or less of smoked sausage -- diced. (Eckridge)
***VEGETABLES & RICE***
1 1/2 cups Chopped onions.
1 1/2 cups Chopped celery
1 cup Chopped green bell peppers -- (may substitute red
-- bell peppers for
-- color if they are
-- cheap)
1 1/2 teaspoons Minced or chopped fresh garlic
2 cups Uncooked rice
-- (Uncle Ben's
Converted)
4 cups Chicken stock
Total time, including chopping, approximately 2 hours. Serves 4 as a main course, or 8 one cup appetizers. mix seasoning into a small dish and set aside. Heat large cast iron skillet (dutch oven) over medium high heat. Add margarine or oil. Add the ham and sausage; cook for 5 minutes, stirring often. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well, lower heat to medium and continue cooking until browned -- about 10 to 12 minutes, stirring often and scraping pan bottom well. Stir in the rice and cook 5 minutes, scraping pan bottom occasionally. Add the stock, stirring well. Bring to a boil; reduce heat to a low simmer. Simmer covered about 35-45 minutes until rice is tender and until all the liquid is absorbed. Stir occasionally toward the end of cooking time. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 Shared by "Fred Towner" <townerf@cyberlink.bc.ca>
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* Exported from MasterCook II *
Pork And Chili Burritos
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Chili
Amount Measure Ingredient -- Preparation Method
call for flour -- tortillas rather tha
Here is a -- somewhat intricate v
this handy snack. -- Created by:
Studio City
3 pounds boneless lean pork -- cut in 1
lb onions, diced 1/2 lb green bell peppers, diced 1/2 bunch cilantro, chopped 2 tomatoes, chopped 1 t garlic powder 1 T salt 1/2 t ground cumin 1/4 t ground cloves 1/4 t black pepper 2 bay leaves 1 jalapeno chile, chopped
1 lb tomatillos
Juice of 1/2 lemon 1/2 C cornstarch blended with 1 C water 12 (12-in.) flour tortillas Shredded Monterey Jack and cheddar cheeses
Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes).
To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts.
Converted by MMCONV vers. 1.40
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* Exported from MasterCook II *
Pork Braised with Celery Avgolemono
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Meats
Pork/Ham
Amount Measure Ingredient -- Preparation Method
Karen Mintzias
1 Bunch celery
3 pounds Lean shoulder or leg of pork
2 tablespoons Flour
4 tablespoons Butter or margarine
2 Egg yolks
1 Onion -- finely chopped
1 1/2 Lemons (juice only)
Salt & freshly ground pepper
Parsley or celery leaves
3 cups Hot water (approximately)
Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes (the fat and skin may be left on during the cooking and removed later). Melt 2 tablespoons of the butter in a heavy pan or Dutch oven. Add the onion and cook until soft and transparent, then add the pork and cook, stirring, over medium heat until the raw meat color disappears. Season with salt and pepper, add hot water to cover, then cover and simmer gently (or bake in a 325 F oven) for 30 to 35 minutes, or until almost tender. (The timing is important because the celery is to be added and cooked with the pork only until both are tender but not overcooked.)
Meanwhile, prepare the celery. Wash the stalks and scrape the heavy ones slightly. Cut each stalk once lengthwise (if large) and then across into 1-1/2 inch slices. (Use the leaves as well, if desired, but a few might be saved for a garnish or an accompanying salad.) Add the celery to pork and continue simmering 25 minutes until both are tender. Using a slotted spoon, remove the pork and celery and place in a serving dish, first removing and discarding the fat from the meat. Keep warm. Skim the fat from the cooking liquid, then add water or boil down rapidly to make to make 1-1/2 cups. Keep hot while you prepare the avgolemono.
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