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Post by missteetheironchef on Nov 13, 2006 18:00:23 GMT -5
Beef Cannelloni with Mushroom Tomato Sauce
Serves 4 for entrée. Can be doubled or tripled for a bigger crowd
In Italian, cannelloni means "big pipes". It's usually made with lasagna noodles cooked and rolled around the stuffing. I'm going to make it easier by using manicotti noodles so if you want you can call this manicotti but there will be no ricotta filling like traditional manicotti.
Noodles:
1 box of manicotti noodles. (3 to 4 noodles per person)
Cook according to directions and drain. Then let them rest in a 9 by 13 pan with an inch of water in it to keep them moist until the filling is ready to stuff.
While the pasta water heats up you can start your filling.
Filling:
2 Tbl of olive oil one half cup of chopped onion 1 tsp garlic crushed three quarters pound of ground sirloin 8oz of chopped organic tomatoes drained (half of a usual-sized can) 2 Tbl of breadcrumbs one quarter cup of grated romano cheese one egg lightly beaten salt and pizza grinder spice to taste a light dusting of cayenne
Heat the oil in the sauce pan. Add the onions and garlic. Sauté for 3 minutes until soft. Do not brown the garlic. Add the ground sirloin and cook until browned. Stir often. Add the tomatoes. Cover and cook for 10 more minutes over low heat. Stir in the breadcrumbs. Remove from heat. Add the romano, egg and spices. Stir thoroughly. Set aside to cool.
Cook the pasta in your boiling water and drain as noted above.
Sauce:
3 Tbl of butter 3 Tbl of flour 1 cup of milk (skim is okay) 1 cup buttermilk one quarter cup of grated romano grated nutmeg salt and pepper
8 ounces of sliced mushrooms 1 tsp of butter 1 tsp of olive oil 8 oz. of diced tomatoes (the other half of the can from above) dusting of parmesan cheese
Melt the butter in a saucepan and stir in the flour. You are making a béchamel sauce. Cook gently over low heat for one minute. Stir often. Remove from heat and whisk in the milk and the buttermilk. Do this slowly while you whisk constantly so you don't end up with lumps. Return to heat and bring to a boil; whisking constantly until thickened and smooth. Season with salt, pepper and a dash of nutmeg. Cover and keep warm off of the heat. Reheat and add a little extra milk if necessary to get the sauce back to smooth and pourable.
In a separate sauté pan, sauté the mushrooms with the butter and oil. Cook on medium just until the mushrooms start to brown on the edges. Stir in tomatoes and set aside until ready to assemble cannelloni.
You now have your pasta. Your filling. Your sauce and your sauce topper (the mushroom mixture). You are ready for assembly. You can even solicit the help of teenagers or other guests to help with this part.
Assembly:
The trick here is to gently handle the pasta so you don't tear it. Even if you do tear it don't be alarmed. It will still taste great. It just won't hold its shape the same way.
When I stuff cannelloni I told the pasta tube upright in my hand. My hand is cupped like a tulip and the pasta is resting the middle. With a small spoon (coffee spoon) I slide a couple of spoonsful of filling into the manicotti noodle. Arrange the cylindrical noodles in an oiled 9 by 9 oven proof pan. ( 9 by 13 for larger crowds. Or even two 9 by 13 pans if necessary). Just lay them next to each other as you fill them. You'll have 3 to 4 stuffed noodles per person depending on appetite sizes.
Spoon the white (béchamel) sauce over the noodles laying in the pan. Scatter the mushroom mixture over the white sauce. Sprinkle with the parmesan. Bake uncovered at 375 degrees for 20 - 30 minutes. You are really just heating the pasta until it's golden and bubbles.
Serve with salad or wilted spinach.
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Post by missteetheironchef on Nov 16, 2006 11:58:03 GMT -5
Asparagus Omelets 24 eggs 1 and one half cups water One third cup real bacon pieces 2 cups grated cheddar cheese One half cup onion, chopped 32 small asparagus spears, cut into one inch pieces and blanched in boiling water Salt and pepper to taste
Separate egg whites from yolks. Reserve the yolks for later use. Pour the egg whites into a bowl and beat until frothy. Add about 1 and one half cups water to make the mixture runny. Add bacon, cheese and onion and mix well. Add salt and pepper to taste. Bend each asparagus stalk until it breaks and discard the tough stalk end. Cut the other ends into 1-inch pieces. Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender. Drain asparagus and fill the pot with cold water to stop the cooking process. Heat a 9-inch skillet over medium heat. When skillet nice and warm, spray with non-stick spray and add a small amount of the omelet mixture, depending on how many omelets you plan to make. Add 4 to 5 pieces of the asparagus into the omelet mixture in the pan. Cover the pan with a lid and cook for about 3 - 5 minutes depending on the heat of the stove. Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still a little moist on top. Fold omelet in half with a spatula and continue to cook, flipping occasionally, until the entire omelet has firmed up. Repeat for each omelet.
The Skinny: We use only the egg whites with this recipe so it is a little more healthful than the entire egg.
Smithfield Ham Hash
One half cup butter 1 onion, chopped 2 and one half cups finely chopped Smithfield Ham 2 and one half cups diced and boiled potatoes Salt and pepper to taste
Melt one quarter cup of butter in a pan, add onion and saute until onion is tender. Combine onion, Smithfield Ham, potatoes and salt and pepper in a bowl and mix well. Melt remaining one quarter cup of butter in pan and spread out the hash mixture in the pan. Cook over medium heat until brown on the bottom. Turn hash over and cook on the other side until brown. The hash should have a nice brown crust on both sides when done.
The Skinny: Not much you can do to change this recipe.
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Post by missteetheironchef on Nov 18, 2006 11:37:44 GMT -5
Creamy Tarragon Dip
1 8-oz. package cream cheese, softened One half cup sour cream 1 clove garlic, minced 1 Tbsp. fresh tarragon, chopped One quarter cup green onions, chopped 1 tsp. lemon juice
Combine all ingredients in a blender or food processor until smooth. Serve with crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.
The Skinny: Use light cream cheese and sour cream.
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Post by missteetheironchef on Nov 18, 2006 11:38:12 GMT -5
Blackened Rockfish
6 - 8 rockfish fillets One half cup butter, melted Blackening seasoning
Coat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning. Allow coated fillets to sit for about 15 - 20 minutes. Fry in a heavy skillet on high heat. Expect lots of smoke and use your exhaust fan. Depending on the thickness of the fillets you should cook for several minutes per side. Rockfish is the local term here in Southeastern Virginia for striped bass. This is a very large fish and the fillets from this fish are very thick and meaty. If you cannot find rockfish fillets in your area, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon. Be careful because some blackening seasoning is hotter than others. If you get a seasoning that is too spicy, try to limit the amount of seasoning you use to coat the fish and serve the fish with some homemade tarter sauce made from 2 Tbsp.of mayonnaise and 1 Tbsp. of dill relish.
The Skinny: Coat the fish with non-stick spray if you would prefer but we think butter is always better.
Polynesian Wild Rice Pilaf
4 cups wild rice, cooked according to package directions 1 large onion, chopped One half cup celery, chopped 1 15-oz. can crushed pineapple, drained 2 Tbsp. butter
Cook rice until all liquid is absorbed. For added flavor you may use chicken broth instead of just water to cook your rice. While rice is cooking, saute onion and celery in butter until tender. When rice is finished cooking add sauteed onion, celery and pineapple to rice and mix well. Place in a baking dish and bake for 15 - 20 minutes at 350 degrees.
The Skinny: This recipe is fine as is.
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Post by missteetheironchef on Nov 18, 2006 11:41:04 GMT -5
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Post by missteetheironchef on Nov 21, 2006 14:03:45 GMT -5
Hearty Mac and Cheese Strata with Bacon Serves 4. Can be doubled
One half pound of elbow macaroni (I use the smaller ones if I can find them). You can use macaroni or even penne or rigatoni. (2 cups of noodles) 2 Tbl of butter one half cup of shallots diced one pound of sliced mushrooms (button or exotic) 1 Tbl of white flour one half tsp of dry mustard one quarter tsp of salt one quarter tsp of cayenne pepper 1 tsp of Worchestershire sauce three quarters of a cup of grated Emmenthaler cheese or Swiss one and a half cups of grated mild cheddar 6 slices of bacon one half cup of breadcrumbs made from fresh bread
Cut the bacon crosswise into small strips. Fry until crisp. You'll have automatic bacon bites. Wipe out the pan. You can now re-use it for your sauté portion of the recipe.
Cook your pasta in a pot of boiling water. Drain the pasta and put it back in the pot. Add the milk, flour, mustard, salt, cayenne, worchestershire and the cheese. Stir until well blended.
While the pasta is cooking....
In a sauté pan melt the butter and add the shallots and mushrooms. Cook on medium high until onions are loose and mushrooms have reduced and are beginning to brown just slightly on the sides.
Now you're ready to assemble your strata.
In the bottom of a 9 X 9" oven-proof pan with tall sides, add your mushroom mixture. Then add half of the bacon. Add the mac and cheese mixture. The other half of the bacon and now the bread crumbs.
Bake the pasta for 30 minutes on 350. The top will be crunchy and the flavor delicious!
Serve with a salad....suggestion: romaine, sliced yellow pepper, cherry tomatoes and Caesar dressing.
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Post by missteetheironchef on Nov 21, 2006 16:54:20 GMT -5
Baked Carrot Fries
a big bunch of farmers' market carrots, washed, trimmed extra virgin olive oil sea salt Heat oven to 375. Cut each carrot in half. Toss the entire bunch in a bowl with a couple glugs of olive oil. Arrange cut side down in a single layer on a baking sheet and sprinkle generously with salt. Bake for 30 minutes or until carrots are golden brown where they touch the pan.
Chipotle Orange Dipping Sauce
4 ounces organic tofu 1/4 cup orange juice quick squeeze of lime scant 1 teaspoon adobo sauce from a can of chipotle chiles 1/2 teaspoon fine grain sea salt Puree all ingredients with a hand blender, taste and adjust for seasoning.
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Post by missteetheironchef on Nov 24, 2006 14:44:34 GMT -5
Turkey Tetrazzini
1/2 cup butter 2 cups fresh sliced mushrooms 2 Tbsp. flour 2 cups chicken broth 3/4 cup Half and Half Salt and pepper to taste 3 Tbsp. dry sherry 2 Tbsp. chopped fresh parsley 3 cups cooked turkey, cut into bit sized pieces 7 oz. cooked spaghetti 1 cup grated Parmesan cheese
Melt butter in large pan and cook mushrooms until just tender. Add flour and, while stirring slowly, stir in chicken broth. Cook over medium heat while stirring until mixture starts to thicken. Remove from heat and add Half and Half, sherry, parsley and salt and pepper to taste. Add turkey and cooked spaghetti and mix well. Pour mixture into an ungreased 13 x 9 inch baking dish and sprinkle with grated Parmesan cheese. Bake in preheated 350 degree oven for 35 to 40 minutes.
The Skinny: Use low fat chicken broth and substitute low fat evaporated milk for the Half and Half.
Mashed Potato Pancakes
3 Tbsp. finely chopped onion 1/3 cup butter 4 cups cooked mashed potatoes 2 eggs, beaten 1/2 cup flour
Cook onion in pan in about half of the butter until onion is translucent. Remove onion from pan with a slotted spoon, allowing the melted butter and pan drippings to remain in the pan. Combine onion, mashed potatoes and eggs. Sprinkle with flour. Add remaining butter to pan and heat to medium/high heat. Make pancakes out of the potato mixture and cook about 5 minutes each side until browned. Leftover mashed potatoes take on the consistency of concrete when refrigerated and you never know what to do with them. They are actually very good if you just warm them up and add a little more milk and/ or butter. But now you have a second option.
The Skinny: We would not substitute the butter but you already know how we feel about butter. Life is just too short to do without real butter if you are able.
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Post by missteetheironchef on Nov 27, 2006 17:25:25 GMT -5
The Famous Senate Restaurant Bean Soup
Take two pounds of small Michigan Navy Beans, wash, and run through hot water until Beans are white again. Put on the fire with four quarts of hot water. Then take one and one-half pounds of Smoked Ham Hocks, boil slowly approximately three hours in covered pot. Braise one onion chopped in a little butter, and, when light brown, put in Bean Soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. (Eight persons.)
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Post by missteetheironchef on Nov 28, 2006 14:11:06 GMT -5
Picadillo By EatingWell.com
Yield: 4 servings, 1 cup each Active Time: 30 minutes Total Time: 40 minutes Ease of preparation: Easy
Picadillo, which means "small bits and pieces," is a sweet-and-savory spiced ground- meat mixture from Latin America. Serve with warm corn or whole-wheat flour tortillas.
2 eggs (optional) 1 pound lean ground beef or ground turkey breast 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 1/2 cup chopped scallions, divided 3 cloves garlic, minced 4 teaspoons chili powder 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 3/4 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1/2 cup golden raisins 1/2 cup chopped pitted green olives 2 tablespoons tomato paste 1 cup water 1/2 teaspoon freshly ground pepper
1. If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain; let cool; peel and slice.
2. Meanwhile, cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander; drain off fat.
3. Add oil to the skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.
Nutrition Information
Per serving (with beef): 313 calories; 13 g fat (3 g sat, 7 g mono); 70 mg cholesterol; 25 g carbohydrate; 26 g protein; 4 g fiber; 558 mg sodium. Nutrition bonus: Iron (25% daily value), Vitamin A (20% dv), Vitamin C (15% dv). Per serving (with turkey): 277 calories; 9 g fat (0 g sat, 5 g mono); 45 mg cholesterol; 25 g carbohydrate; 30 g protein; 4 g fiber; 548 mg sodium. Nutrition bonus: Vitamin A (20% daily value), Iron (15% dv), Vitamin C (15% dv). 1 1/2 Carbohydrate Servings Exchanges: 1 other carbohydrate 1 vegetable 4 lean meat
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Post by Arrianna on Nov 28, 2006 16:54:25 GMT -5
Misstee? Is there any chance you could start putting these in threads by some kind of catagory? There's 12 pages now and It's impossible to find anything. Some of them sound so good it's just a shame to lose them in the crowd.
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Post by missteetheironchef on Nov 29, 2006 12:04:33 GMT -5
What do you have mind? I might put the main courses in Main Course Thread and the Appetizers in its thread.
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Post by ironchefcanadian on Nov 29, 2006 14:06:58 GMT -5
Suggestion for organization:
1. Soups & Salads
2. Hot Snacks & Appetizers
3. Stews, Curries & Chilis
4. Veggies, Fruit & Beans
5. Grains, Rice & Taters
6. Birds & Beasts
7. From the Sea
8. Desserts
9. Drinks
Will that do for categories?
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Post by missteetheironchef on Nov 29, 2006 14:54:21 GMT -5
Think you can help me pass this on to MA in ATA thread?
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Post by ironchefcanadian on Nov 29, 2006 17:53:48 GMT -5
Sure, but do you think those categories would work?
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