Pizza Crust
Ingredients:
• 1 cup lukewarm water
• 2 Tablespoons milk
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 1 Tablespoon shortening
• 1 Tablespoon corn meal
• 1 Tablespoon extra virgin olive oil
• 1 package yeast
• 3 cups all-purpose
Preparation:
In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute. Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.
Add remaining flour and mix it with your hands. Turn dough out on a lightly floured surface and knead dough about 8 to 10 minutes. Form dough into a ball. Let it rest about 1 hour. Form dough into pizza. For best results, dust the baking pan or pizza stone with corn meal to prevent the pizza from sticking.
Pasta with White Beans, Sausage and Tomatoes
ngredients:
* 1 pound penne or similar pasta
* 3/4 pounds link Italian sausage, sliced fairly thin
* 3 tablespoons olive oil
* 2 cans (14.5 ounces each) whole tomatoes, crushed
* 6 large cloves garlic, minced (or to taste)
* 2 tablespoons dried oregano
* 1 tablespoon dried parsley
* 1 tablespoon dried basil (optional)
* Salt and pepper to taste
* 1-1/4 pounds cooked white beans, such as cannellini, drained (canned or home-cooked)
* Freshly grated Parmesan cheese
Methods:
Brown sausage in large sauté pan coated with olive oil over medium-high heat until browned. Add extra olive oil, and garlic. Sauté about 1 more minute. Add tomatoes, oregano, parsley basil, salt and pepper. Cook, uncovered until tomatoes have reduced, about 10 minutes. Add the beans and cook until well-heated, about 5 minutes.
Meanwhile, cook pasta according to package directions for al dente. Add drained pasta and about 1/8-cup of the cooking liquid to the sauce. Stir well to combine. Serve immediately, passing Parmesan cheese separately
Chicken Enchilada Chili
INGREDIENTS
3/4pound boneless, skinless chicken thighs
1.small onion, chopped (1/4 cup)
1.small yellow or green bell pepper, chopped (1/2 cup)
1.can (14.5 oz) stewed tomatoes with garlic and onion, undrained
½.can (15 to 16 oz) chili beans in sauce, undrained
3.cup Old El Paso® enchilada sauce (from a 10 oz can)
tablespoons sour cream
1.tablespoon chopped fresh cilantro
DIRECTIONS
- 1Spray 3- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
- 2Cover and cook on Low heat setting 4 to 5 hours.
- 3Stir mixture to break up chicken. Top each serving with sour cream and cilantro.
Regular stewed tomatoes, along with some chopped onion and a dash of garlic powder or finely chopped fresh garlic, can be used in place of the flavored stewed tomatoes.
Lifting the lid of your slow cooker can add up to 20 minutes of cooking time. Instead, spin the lid to clear it of condensation so you can check the food.
For super-quick dinners and totable lunches, freeze the chili in single-serving freezer containers. Thaw, then heat in the microwave on High for 4 to 5 minutes, stirring once or twice, until hot.
Cajun Pot Roast with Maque Choux
INGREDIENTS
1.to 1 1/2 lb boneless beef chuck roast
2.teaspoons Cajun seasoning
1.cup frozen whole kernel corn (from 9 oz box)
¼.cup chopped onion
¼.cup chopped green bell pepper
1.can (14.5 oz) diced tomatoes, undrained
Dash pepper
¼.teaspoon red pepper sauce
DIRECTIONS
- 1Rub entire surface of beef roast with Cajun seasoning. In 3- to 3 1/2-quart slow cooker, place roast. Top with frozen corn, onion and bell pepper.
- 2In small bowl, mix tomatoes, pepper and pepper sauce. Pour over vegetables and roast.
- 3Cover; cook on Low heat setting 7 to 8 hours.
- 4To serve, cut roast into slices. Using a slotted spoon, remove corn mixture and serve with roast.
Maque choux (pronounced MOCK shoo) means "smothered corn" in Cajun country. This corn is smothered with tomatoes, bell pepper
INGREDIENTS
1.(3-lb.) boneless beef chuck roast, trimmed
1.medium onion, sliced
1.medium green bell pepper, sliced
½.cup beef broth
½.cup chili sauce
3.teaspoons paprika
½.teaspoon garlic-pepper blend
½.teaspoon salt
¼.teaspoon caraway seed
12.oz. (6 cups) uncooked medium egg noodles
1.(8-oz.) container sour cream
Chopped fresh parsley, if desired
DIRECTIONS
1If necessary, cut beef roast into 2 or 3 large pieces. Place beef in 3 1/2 to 4-quart slow cooker. Top with onion.
2In measuring cup, combine broth, chili sauce, paprika, garlic-pepper blend, salt and caraway seed; mix well. Pour over beef and onion.
- 3Cover; cook on low setting for 7 to 8 hours.
- 4About 20 minutes before serving, cook egg noodles to desired doneness as directed on package. Remove beef from slow cooker; cover to keep warm. Stir sour cream into liquid in slow cooker until blended. Increase heat setting to high; cover and cook an additional 5 minutes or until of desired consistency.
- 5Drain noodles. Cut beef across grain into slices. Serve beef with sauce mixture over noodles. Garnish each serving with tablespoon of sour cream; sprinkle with parsley.
Ravioli with Summer Fresh Tomato Sauce
Ingredients:
* 1 tablespoon olive oil
* 1/2 ounce fat back, thinly sliced and cut into small pieces (optional, but adds good flavor)
* 1 cup finely chopped onion
* 2 tablespoons minced fresh garlic
* 2-1/4 pounds fresh tomatoes, preferably plum or roma, halved, gently squeezed to remove seeds and juice, and coarsely chopped
* Salt and pepper to taste
* 3 tablespoons shredded fresh basil
* 16 to 18 ounces fresh store-bought ravioli, depending on size package you can find
* Freshly grated Parmesan cheese
Methods:
Heat the olive oil in a medium sauté pan over low heat. Add the fat back and cook until much of the fat is rendered. Increase heat to medium-high. Add the onions and sauté until softened, about 5 minutes. Add the garlic and sauté one more minute. Add the tomatoes and increase heat to high. Add the salt, pepper and basil. Sauté about 5 minutes or until tomatoes have broken down and softened.
Meanwhile, cook ravioli according to package directions for al dente. Drain. Add the ravioli to the sauce. Turn off the heat and toss for about 1 minute. Serve immediately, passing cheese separately.
Angel Mushrooms and Garlic
Ingredients:
* 3/4 pound angel hair, or similar pasta such as capellini or vermicelli
* 1/3 cup olive oil
* 2 cups sliced fresh button mushrooms
* Salt and pepper to taste
* 1 tablespoon dried oregano
* 1 tablespoon minced fresh garlic
* 1 teaspoon white truffle oil (optional)
Methods:
Cook pasta according to package directions for al dente. Meanwhile, heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the mushrooms and sauté until slightly softened, about 2 minutes. Stir in the salt, pepper, oregano and garlic. Sauté until mushrooms are browned, about 3 minutes. Add the truffle oil and heat about 1 minute. Pour over the drained pasta; stir well to combine. Taste for seasoning. Serve immediately.
Grilled Lamb Chops
Ingredients:
* 4 thick lamb chops, trimmed of excess fat
* Dijon mustard
* Balsamic vinegar
* Rosemary
* Minced garlic
* Olive oil
* Salt and pepper to taste
Methods:
Spread chops with a little of the mustard. Sprinkle with vinegar, seasonings and a little olive oil. Turn to rub in both sides. Let marinate about 30 minutes.
Meanwhile, heat the grill. Grill chops over high heat until done, about 4 minutes per side for medium-rare.
Orecchietti with Spinach, White Beans and Dried Tomatoes
Ingredients:
* 3/4 cup homemade or packaged dried tomatoes
* 1-1/2 tablespoons balsamic or red wine vinegar
* 1 tablespoon olive oil
* Boiling water to cover tomatoes
* 1 pound orecchietti, or similar pasta
* 3 tablespoons olive oil
* 1 pound frozen cut leaf spinach
* 6 large garlic cloves, minced
* 1 can (1 pound, 3 ounces) cannellini beans, rinsed and drained
* 2 teaspoons dried oregano
* Salt and pepper to taste
* Freshly grated Parmesan or Romano cheese
Methods:
For dried tomatoes, mix together the tomatoes,vinegar,olive oil and boiling water to cover. Let set until tomatoes are softened, about 1-1/2 hours,depending on tomatoes. Drain and finely chop the tomatoes, reserving juices.
Cook pasta according to package directions for al dente. Meanwhile, make sauce. Heat a large sauté pan over medium-high heat. Add the olive oil and swirl to cover bottom. Add the spinach and cook until heated. Add the garlic and sauté another minute. Add the drained tomatoes; cook another 2 minutes. Add the tomato juices, beans, oregano, salt and pepper. Drain the pasta, reserving a little of the the water. Add to the sauté pan and toss to combine. Let set a few minutes, stirring often, for flavors to blend. Serve, passing cheese separately.
Linguine with Fresh Clams and Tomatoes
Ingredients;
* 1 pound uncooked linguine or spaghetti
* 3 tablespoons olive oil
* 1 small onion, finely chopped
* 1/2 large green pepper, finely chopped
* 4 large cloves garlic, minced
* 3 cans (14.5 ounces each) whole tomatoes with juices, broken apart or chopped
* 1/2 cup dry white wine
* 1 tablespoon chopped fresh basil
* 1 tablespoon chopped fresh oregano
* 1 tablespoon chopped fresh parsley
* Salt and pepper to taste
* 3 dozen live clams, such as cherry stone or little necks, scrubbed
Methods:
Cook the pasta according to package directions for al dente.
Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the onions and peppers; sauté until softened, about 5 minutes. Add the garlic and sauté an additional minute. Add the tomatoes, wine and seasonings; cook until slightly reduced, about 10 minutes. Add the clams and stir well. Cover the pan and cook until the shells have opened, about 5 minutes. Stir occasionally to mix the clams with the sauce. Remove the clams and place in large bowl, discarding any that did not open. Drain the pasta and add to the sauce in the pan. Stir well to combine. If desired, return the clams to the pan or place on top of the pasta in individual serving bowls. Be certain to place empty plates or bowls on the table for the emptied shells.
Braised Lamb Shanks with Vegetables and Orzo
Ingredients:
For the Shanks
* 3 tablespoons olive oil
* 4 lamb shanks
* Salt and pepper to taste
* 3 medium carrots, cut into 1/2-inch slices (about 1 cup)
* 1 medium celery stalk, cut same as carrots (about 1/2 cup)
* 1 large onion, coarsely chopped (about 2 cups)
* 1 small green pepper, coarsely chopped (about 1 cup)
* 4 large garlic cloves, finely chopped
* 2 tablespoons tomato paste
* 1 cup dry red wine
* 1 cup low-salt chicken broth
* 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
* 1 bay leaf
* 2 teaspoons dried thyme
* 1 tablespoon dried marjoram leaves
* 2 teaspoons dried rosemary
* 1 tablespoon dried parsley
* Juice of 1/2 lemon
For the Orzo
* 2 tablespoons butter
* 1-1/2 cups orzo
* 1 cup low-salt chicken broth
* 1 cup water
* Salt and pepper to taste
* Juice of 1/2 lemon
* 1 teaspoon dried marjoram leaves
* 1 teaspoon dried parsley
Methods:
To make the lamb shanks, preheat the oven to 325° F. Heat a large skillet or sauté pan over high heat. Add the olive oil. Season the shanks with salt and pepper. Add to the pan and sauté until nicely browned, about 2 minutes per side. Remove shanks and set aside. Reduce heat to medium-high. Add the carrots, celery, onions, and green peppers. Sprinkle with a little more salt and pepper. Sauté until lightly golden, about 5 minutes. Add the garlic and tomato paste. Stir well to combine paste with vegetables. Pour in the wine and broth. Deglaze pan, scraping up all of the browned bits in the bottom. Add the tomatoes, bay leaf, thyme, marjoram, rosemary, parsley, additional salt and pepper and lemon juice. Stir well. Return the shanks, and accumulated juices, to the pan. Cover with a tight lid or, if in doubt, foil. Place in oven and braise until meat is very tender, about 2-1/2 hours. Check every 30 minutes or so to make sure moisture is not evaporating and to spoon some of the sauce over the shanks.
For the orzo, melt the butter in a medium skillet over medium heat. Add the orzo and toast until well-browned, about 10 minutes, stirring often and reducing heat as needed to prevent burning. Meanwhile, heat the chicken broth and water in a small saucepan just to boiling.
To finish the dish, increase oven temperature to 400° F. Stir the toasted orzo, hot broth/water mixture, lemon juice, marjoram, parsley, salt and pepper into the sauce in the pan with the shanks and vegetables. Cover again; return to oven and bake until orzo is tender, about 20 minutes. Serve immediately.
Hazelnut Chicken in Prosciutto-Cream Sauce
Ingredients:
* 3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
* all-purpose flour for dredging
* 1 egg, beaten
* 2 tablespoons milk
* 1 cup chopped hazelnuts
* 2 tablespoons olive oil
* 1/2 cup dry white wine
* 6 large mushrooms, quartered
* 3 ounces prosciutto, shredded
* 15 fresh spinach leaves
* 1 cup heavy whipping cream
Methods:
1. Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
2. Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
3. Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.
Baccala with Capitone Sauce
Ingredients:
1 1/2 lbs.salt cod-soaked
1 bunch Italian parsley-chopped
1 bunch basil-chopped
1 clove garlic-chopped
Pepper
1/3 cup olive oil
Capitone Sauce:
1 pound canned Italian plum tomatoes
3 cloves garlic-chopped
½ cup onions-sliced
1 to 2 tablespoons olive oil
1 teaspoon dried basil
2 tablespoons Italian parsley-chopped
Juice of ½ lemon
¼ cup almonds-chopped
¼ cup hazelnuts-chopped ¼ cup walnuts, chopped
½ cup pignoli
2 heaping tablespoons raisins
2 bay leaves
1 teaspoon hot pepper flakes
Methods:
Preheat oven to 375 F. Wash cod completely,and Cut into 1-inch pieces.Mix the parsley, basil,garlic,and pepper.Place fillets in a single layer in pan.Barely cover with water cook for 2 to 3 minutes.Place cod in oiled baking pan.Cover with thin layer of Capitone sauce,and bake for 30 minutes.In another pan,warm remaining Capitone sauce, pour sauce over fish,sprinkle with parsley.
Capitone Sauce:
Put tomatoes through a processor until they are liquefied but still chunky.Saute garlic and onions in olive oil until translucent.Add tomatoes,basil,parsley,lemon juice,nuts,raisins,bay leaves,and hot pepper flakes.Simmer on a very low flame for an hour.
