April 6th, 2006 by alice
Tags: Pasta, Pesto, Spinach
INGREDIENTS
- 1/2lbfettuccine pasta
- 1lbfresh spinach
- 1/2tablespoonfresh garlic, chopped
- 1/3cupolive oil
- 1/3cuppine nuts
- black pepper
- 1/3cupparmesan cheese, grated
DIRECTIONS
- Cook pasta in boing water until al dente.
- Drain and set aside.
- Meanwhile prepare sauce.
- Wash spinach and remove stems[the worst part of doing this recipe.
- I've tried using frozen instead but it isn't as good] In a large saucepan(or in the microwave), cook the spinach in water until wilted, approximately 4 minutes.
- Drain, squeeze out moister, and chop finely.
- Add garlic to spinach.
- Set aside.
- [Ialways use a couple of cloves.
- ]Heat oil in a large skillet.
- [Iuse a wok.
- ][Ifyou use DeCecco fetuccine, which takes about 6-7 minutes to cook, you can put the pasta in the water immediately before starting the nuts.
- The pasta and the spinach end up being done at about the same time.
- ]Add the nuts and saute until light brown.
- Reduce heat, add spinach mixture and cook 3 minutes.
- Add the pasta and pepper to the spinach mixture, tossing.
- Add the cheese, toss and serve.
- Recipe can be dressed up with the addition of sauteed chicken, scallops, and/or shrimp.
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April 6th, 2006 by alice
Tags: Different, Something, Two
INGREDIENTS
- 2diced tomatoes
- 1bunchmixed sprouts
- 1/2cupwhite wine
- 1/2bunchbroccoli
- 2zucchini
- 2squash
- 4pita bread
- 1/2cupmushrooms (optional)
- 4slicesswiss cheese (optional)
- 4chicken tenders (optional)
DIRECTIONS
- Put 1/2 of the wine in a skillet- heat.
- Add vegtables and remaining wine– cook until tender.
- Toast pita bread in oven or on flat grill.
- Place vegetables on pita bread with sprouts and diced tomatoes.
- Cut in half and serve.
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April 6th, 2006 by alice
Tags: Sandwich, Schlotzskysiginal
INGREDIENTS
-
Schlotzskys Sandwich Rolls
- 1/2cupwarm water
- 1tablespoonsugar
- 1packagefast-rising active dry yeast
- 6ounces warmmilk
- 1/2teaspoonsalt
- 1/4teaspoonbaking soda, softened in
- 1tablespoonwater
- 2 1/2cupsflour
-
The Large Original Sandwich
- 1/2ounce garliccaesar salad dressing
- 1/2ounceparmesan cheese
- 2 1/2ouncescheddar cheese
- 2 1/2ouncesmozzarella cheese
- 2ounces honey curedham slices
- 1ouncecotto salami, slices
- 1ouncegenoa salami, slices
- 1 1/2ounces marinatedolives
- 1/2ounceyellow mustard
- shreddedlettuce
- tomatoes, slices
- white onions, slices
DIRECTIONS
- In large mixing bowl combine warm water, sugar and yeast.
- Let stand about 5 minutes till very bubbly.
- With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough.
- Beat in rest of flour till batter is thick and sticky but smooth, all flour being dissolved Divide dough between 5 oven-proof, Pam-sprayed, cornmeal dusted (let excess shake out) soup bowls (each 5″ in diameter).
- OR FOR MORE authentic shape divide batter equally between 5 greased cans from 1-1/2 lb Dinty Moore Stew, insides also dusted in cornmeal.
- Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down.
- Let raise almost an hour or till above rim of bowls or cans.
- Discard Saran pieces.
- Bake on center rack of 375~ oven about 20 minutes or till golden brown.
- Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft.
- TO USE FOR SANDWICHES-slice in half horizontally and grill on lightly buttered hot griddle as you would for grilled cheese sandwich or broiler toast till golden.
- Spread garlic dressing over both sides of bun.
- Sprinkle parmesan cheese and cheddar cheese on bottom bun.
- Spread mustard and mozzarella cheese on top bun.
- Toast to melt cheese.
- Heat meats and place on buns with ham on bottom and salamis on top.
- Build with olives, tomato, lettuce and onion.
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April 6th, 2006 by alice
Tags: Cacciatore, Chicken
INGREDIENTS
- 1/4cupolive oil
- 1teaspoonsalt
- 1/8teaspoonpepper
- 3lbschicken pieces
- 1clovegarlic, minced
- 2mediumonions, chopped
- 12mediummushrooms, sliced
- 1green pepper, cubed
- 1/2cup slicedblack olives
- 1 (8 ounce)cantomato sauce
- 1/2cupdry white wineor red wine
- 1cuphot chicken broth
- 1teaspoonbasil
- 1/2teaspoondried mint
- 1/2teaspoonoregano
- 1bay leaf
DIRECTIONS
- Salt and pepper chicken and brown in oil in a roasting pan on all sides.
- Remove chicken;add garlic and onions and saute until golden.
- Add mushrooms,green pepper and olives;place chicken on top of vegetables.
- Pour mixture of tomato sauce,wine, broth and herbs over chicken.
- Bake at 350F for 1 hour or until tender.
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April 6th, 2006 by alice
Tags: Chicken, Chowder
INGREDIENTS
- 1lbbacon, diced
- 2largeonions, chopped
- 2cups dicedcelery
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 2-3cups dicedpotatoes
- 2cupschickens, diced and cooked
- 4cupschicken broth
- 2cansclams, with juice or2 bottlesclam juice
- 1cancorn, undrained
- 3/4cupflour
- 4cupsmilk
- 4cups shreddedcheddar cheese
- 1/2cupwhipping cream, unwhipped
DIRECTIONS
- Saute bacon in skillet until bacon is crisp, you may have to do this in stages.
- Reserve a portion of the bacon drippings Saute onions dn celery in bacon drippings until limp, add salt and pepper.
- Combine all ingredients except flour, milk, cheese, and cream Cover and cook on low 8 to 10 hours, mixture will need a large crockpot Whisk flour into milk.
- Stir into soup along with cheese and whipping cream.
- I had to transfer have of the chowder to the stove to have enough room.
- If finishing on stove, stir until chowder thickens.
- If finishing in crockpot, cover and cook one hour on high.
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