February 9th, 2007 by alice
Tags: Fontina, Frittatasparagus, Tomato
INGREDIENTS
- 6largeeggs
- 2tablespoonswhipping cream
- 1/2teaspoonsalt, plus a pinch
- 1/4teaspoonfresh ground black pepper
- 1tablespoonolive oil
- 1tablespoonbutter
- 12ouncesasparagus, trimmed,cut into 1/4 to 1/2 inch pieces
- 1tomato, seeded,diced
- salt
- 3ouncesfontina, diced
DIRECTIONS
- Preheat the broiler.
- Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
- Set aside.
- Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
- Add the asparagus and saute until crisp-tender, about 2 minutes.
- Raise the heat to medium-high.
- Add the tomato and a pinch of salt and saute 2 minutes longer.
- Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
- Sprinkle with cheese.
- Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
- Place the skillet under the broiler.
- Broil until the top is set and golden brown on top, about 5 minutes.
- Let the frittata stand 2 minutes.
- Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
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February 9th, 2007 by alice
Tags: Easy, Resturaunt, Salsa, Style
INGREDIENTS
- 1 (14 ounce)canwhole tomatoes
- 1canRotel tomatoes(whichever flavor you prefer, hot, mild etc)
- 1teaspoonlime juice
- 1/2teaspoongarlic salt
- 1sprigfresh cilantro
- extrajalapenosor serrano peppers (optional)
DIRECTIONS
- Combine all cans and ingredients in blender or food processor.
- Blend until desired consistency is achieved.
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February 9th, 2007 by alice
Tags: Balls, Sausage
INGREDIENTS
- 1 (12 ounce)packageextra-sharp cheddar cheese, grated
- 1lb mildpork sausageor spicypork sausage(whichever you prefer)
- 2cupsBisquick baking mix
- 1-2dashhot sauce
DIRECTIONS
- Let sausage come to room temperature. (this is very important or mixute will be too dry).
- Mix all ingredients together well using your hands and shape into small balls.
- Bake 20 to 25 minutes at 375 or until lightly browned.
- Yield 30.
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February 9th, 2007 by alice
Tags: Italian, Pressed, Sandwiches
INGREDIENTS
- Italian breador hard rollsor kaiser rolls
- tomatoes
- 1leaflettuce
-
any combination of meats
- salami
- genoa salami
- chickens
- turkey, etc
- provolone cheese
- 1 strongItalian dressing(a Zesty one is good)
- dry parmesan cheese(like Kraft)
- mushrooms
- onions
DIRECTIONS
- Slice the mushrooms and onions, sprinkle with water and microwave for 3 minutes.
- Cut bread or rolls lengthwise.
- Stack the sandwiches: Italian dressing, meats, cheese, tomatoes, onions, mushrooms, parmesan cheese and more dressing on the inside of the top bread.
- Place in a heated George Foreman grill, and press down to smush sandwich.
- (watch out! sandwiches tend to slide apart!) Heat until cheese is melted and bread is toasty.
- Add lettuce.
- alternative: wrap sandwiches in foil and heat in oven.
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February 9th, 2007 by alice
Tags: Bolognese, Ragu
INGREDIENTS
- 1/4cupolive oil
- 4tablespoonsbutter
- 2onions, chopped
- 4stalkscelery, finely chopped
- 1carrot, scraped and finely chopped
- 5clovesgarlic, sliced
- 1lbground veal
- 1lbground pork
- 1/2lbground beef
- 1/4lbpancetta, minced
- 1/2cupmilk
- 1 (28 ounce)canchopped tomatoes
- 2tablespoonsdried oregano
- 6tablespoons choppedfresh basil
- 2bay leaves
- 1cupwhite wine
- 2cupsbeef stock
- salt and pepper
DIRECTIONS
- in a large heavy pot heat oil and butter.
- add onions, celery, carrots, garlic and cook until vegetables are translucent.
- add the meats and stir, cooking until no longer pink 10-15 minutes.
- drain excess fat from pan and return to heat.
- add milk and cook until almost dry, about 10 minutes.
- add tomatoes and herbs and simmer about 15 minutes.
- add wine and broth, bring to a boil.
- lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
- season with salt and pepper to taste.
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