Can be doubled, or made ahead and reheated. Great for potlucks. Prepare 1 pound pasta (penne rigate or rotini) accournding to package directions – slightly undercooked preferred. While the pasta is cooking, in a large pan, head the following and cook for 2 minutes: 1 tablespoon vegetable oil 1 small white onion, chopped Add and cook until lightly browed: 1 pound ground beef or ground chuck Once browned, if necessary, drain the fat. Then add: ...
Parboil 4 medium-sized zucchiniI (1.5 inches thcik and 4-5 inches long) whole in boiling salted water for 8 minutes. Drain and cool enough to handle. Cut lengthwise into halves and scoop out some of the pup and set aside. In a skillet, heat 1/4 cup butter and 2 tablespoons olive oil. Add 2 medium onions that have been minced. Chop 1 glove of garlic with 8 parsely sprigs (leaves only). Add to onions. Saute for 3 minutes. ...
Combine in an uncovered saucepan over medium heat: 1 (15 ounce) can tomato puree 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1 teaspon italian seasoning When the sauce begins to bubble, reduce the heat and simmer for 40-minutes, stirring often. Remove from heat and allow to cool.
Preheat oven to 275 degrees. Bring 2 cups water to boil in small saucepan. Add 16 large garlic cloves, unpeeled. Boil 3 minutes. Drain. Peel garlic. Heat 1 tablespoon extra virigin olive oil in cast iron skillet over medium heat. Add garlic. Cover loosely with aluminum foil. Place in oven and bake 30 minutes. Remove foil and bake garlic until golden brown, about 15 minutes. Cook 3/4 pound fresh green beans large pot of boiling salted water until tender, about 4 minutes. Drain. Refresh under cold water, drain and set aside. ...
Preheat over to 350 degrees. Slice 1 baguette into 1/4" thick pieces. Place slices onto baking sheets that have been rimmed with wax paper. Brush both sides of the the slices with extra-virgin olive oil and season with a bit of salt, black pepper and garlic powder. Bake for 15-20 minutes until golden brown. Be sure to turn each slice over about halfway through baking. Store in air tight containers or plastic bags. ...
Assemble food grinder (I use my Kitchen Aid grinder attachment, but a manual counter mount will work just as good), using coarse grinding plate. Turn speed 4 and grind the following into a large bowl: 4 large tomatoes, peeled, and cut into sixths 1 or 2 chipotle peppers 1 medium white onion, cut into sixths 1 or 2 cloves garlic Stir the following into the mixture: 1/3 cup vinegar 1 teaspoon salt For thicker salsa, heat mixture to boiling in saucepan. Reduce heat to low. Cook 5 to 10 minutes until the desired consistency. ...
Combine (if a larger amount is needed, keep the same ratio) and store in an air tight container: 1 1/2 teaspoon dried oregano 1 teaspoon dried marjoram 1 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/2 teaspoon dried sage
Place the following in crockpot (slow cooker)… 1 pound Great Northern Beans (dried, rinsed and sorted) 1 pound left over ham (cut up however you like) 8 cups chicken broth 1 chopped white onion (medium - large) 1 cup sliced carrots black pepper to taste 1 tablespoon dried oregano fresh parsley (chopped, approximately 1/2 cup) Cook on “low” for 8-9 hours. Serve with cornbread!
Combine and mix well… 1 large egg 2 1/2 tablespoons mayonnaise 1 1/2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 1/4 teaspoon Tony Chachere’s Creole seasoning (can be replaced with 1 teaspoon Old Bay seasoning plus 1/4 teaspoon salt) 1/4 cup finely diced red onion 2 tablespoons finely chopped spinach (can be replaced with parsley) Add and combine “gently”… 1 pound lump crab meat 1/2 cup panko or breadcrumbs Shape into six crab cakes (about 1/2 cup each) and place on baking sheet that has been lined with aluminum foil. Cover with plastic wrap and refrigerate for at least 1 hour. ...
Preheat oven to 325 degrees. Place ham in shallow roasting pan. Insert meat thermometer in thickest part of meat so it does not touch the bone. Bake until the thermometer reads at least 140 degrees. Once the ham is in the oven, make the glaze. In medium saucepan mix… 1 cup packed brown sugar 1 tablespoon cornstarch 1/4 kosher salt 1 can (8 ounces) crushed pineapple 2 tablespoons fresh lime juice 1 tablespoon yellow mustard Cook over medium heat. While stirring constantly, bring to boil and allow to thicken. Stir 1-2 minutes more. Brush on ham. Once the temperature reaches 140 degrees, remove from oven, cover loosely with aluminum foil and let stand for 15 minutes. Serve. ...