Eclectic Recipes
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Eclectic Recipes
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Appetizers, Eggs and Breads
Broccoli Bites
2 (10-oz.) packages frozen chopped broccoli
2 cups Herb Stuffing mix
1 cup grated Parmesan cheese
6 eggs, beaten
1 1/2 sticks butter
1/2 tsp. salt
1/4 tsp. pepper
Cook broccoli according to package directions; drain well. In a medium bowl, combine cooked broccoli, stuffing mix, cheese, eggs, butter, salt and pepper. Roll mixture into small balls, about 1-inch in diameter. Freeze, well covered, for at least 3 hours. Preheat oven to 350 degrees. Place frozen balls on lightly greased cookie sheet. Bake until browned, about 15 minutes.
Yield: Makes 50
Corn and Shrimp Fritters
2 1/2 cups Flour
2 tsps. baking powder
3 tsps. salt
3 tsps. black pepper
1 tsp. red pepper flakes
1 1/2 cups milk
1/2 bottle ale
1 egg
1 1/2 cups Corn kernels
2 green onions chopped
26 Shrimp, cleaned and deveined
4 Tbs. oil
*The night before: Combine dry ingredients and set aside. Combine beer, milk, egg and add the mixture slowly to the dry ingredients, mixing constantly. Stir until batter is smooth. Add corn and onions. Chop 20 shrimp and add to mixture. Reserve 6 shrimp and split lengthwise. Refrigerate batter overnight.
Pour oil into preheated pan. Spoon 4 tablespoons of batter into oil. Press one of the split shrimp into batter. When 1st side is set, turn and brown other side. Remove to a baking dish and when all fritters are done, place in 350 degree oven for 10 minutes before serving.
Yield: 12 to 15 Fritters
Marinated Mushrooms
1/2 cup olive oil
4 garlic cloves, halved lengthwise
2 lbs. mushrooms
1/2 cup fresh parsley
1 1/2 cups dry White wine
1/4 cup lemon juice
2 Tbs. and 2 tsp. red wine vinegar
6 whole cloves
2 bay leaves
Heat oil in skillet, add garlic and saute' until golden. Discard garlic and increase heat to medium high. Add mushrooms and parsley and saute' until mushrooms are golden. Reduce heat to medium-low and add remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper.
Yield: 12 Servings
Pizza Kabobs
16 6-inch skewers
4 Brown and Serve rolls
1/4 cup butter or margarine, melted
1 1/4 tsp. Italian seasoning
1/4 tsp. Fennel seed, crushed
1/2 tsp. garlic powder
1 3.5 oz. pkg. thinly sliced Pepperoni
4 1/2 oz. far whole mushrooms, drained
2 to 3 oz. Mozzarella cheese, cut into 1/2-inch cubes
Pizza sauce (for dipping)
If using wood or bamboo skewers, soak in water for 30 minutes. Cut each roll into 8 pieces. Combine melted butter, Italian seasoning, fennel seed and garlic powder; brush over each piece of bread. Thread a bread piece on each skewer. Pat pepperoni slices with paper towel to absorb excess fat. Fold pepperoni slices into quarters and add to skewers; add another piece of bread and then a mushroom. Place on foil lined baking sheet, bake in 400 degree oven for 8 minutes or until bread is lightly browned.
Heat pizza sauce, remove kabobs from oven and thread a cheese cube on the end of each kabob. Serve with pizza sauce.
Yield: 16 Kabobs
Fiesta Rollups
2 (8 oz.) pkgs. Cream cheese
1 (1.25) pkg. Taco Seasoning mix
1 4 oz. can diced Green Chilis, drained
1 4 oz. can chopped ripe olives
10 8-inch flour tortillas
Mix the cream cheese, taco seasoning, chilies and ripe olives in food processor for about 1 minute. Spread the mixture on the tortillas and roll up. Place rolls on a plate and refrigerate overnight. Just before serving, slice each roll into 1-inch sections. Use toothpicks to serve.
Makes approximately 80
Crab Scramble
9 eggs
1/2 cup milk
1/2 cup butter, melted
12 oz. Cream cheese, cubed
1 cup Crab meat
Salt and pepper to taste
1 tsp. dill or 1 Tbs. fresh dill
In bowl, beat together eggs and milk. Add butter, cream cheese, crab, salt
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Main Dishes and Pasta
General Tao’s Chicken
1 lb. boneless, skinless chicken, cut in large chunks
1/3 C cornstarch
1 small zucchini, cut into chunks
2 tsp. minced garlic
1 tbsp. chopped green onion
1/4 C chicken broth
1 tsp. oyster sauce
1/4 tsp. hot pepper paste
1 tbsp. soy sauce
1 tbsp. rice wine
3 tbsp. rice vinegar
1 1/2 tbsp. cornstarch mixed with 1 1/2 tbsp. water
1 tsp. sesame oil
Cut the chicken and coat it with cornstarch. Set aside (discard any extra cornstarch). Slice the zucchini on a shallow diagonal about 1" wide. Roll the zucchini halfway and slice the same way to form chunks that are shaped like trapezoids. Set aside.
Combine garlic and green onion in a small dish. Combine broth, oyster sauce, soy sauce, hot pepper sauce, wine, and vinegar in a small bowl. In another dish or small glass, mix cornstarch with water. Place a metal strainer in a large receptacle (not plastic) in the kitchen sink.
Heat wok over high heat for two to three minutes. Add vegetable oil; heat until VERY hot. Add chicken; stir to break it up. Fry until golden brown. Transfer chicken to strainer.
Place empty wok back on high heat for 30 seconds. Add garlic mixture and fry for several seconds. Add zucchini and toss a minute over high heat. Add sauce mixture and bring to a boil. Add cornstarch and boil until thickened. Add chicken and sesame oil and heat through. Serve with hot steamed rice.
Irish Stew
8 Servings
Four pound shoulder roast of lamb
Olive oil
10 cloves of garlic
1/4 pound bacon, cut into 1-inch pieces
Salt
Freshly ground black pepper
4 cups veal stock
4 ounces unsalted butter
1/2 cup flour
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
Garnish with fresh sprigs of marjoram
Preheat the oven to 325 degrees. Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside. In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes.
Add the onion and sauté until soft, about 5 minutes. Add the carrots and the celery and sauté for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper.
Chicken Marsala
1 lb. Chicken cutlets
3/4 cup of milk with 1 egg beaten in
1 cup flour with 1 cup Italian bread crumbs
4 Tbs. butter or margarine
1 1/2 cups water
1 tsp. Beef Bouillon
1 tsp. Chicken Bouillon
1/2 cup Marsala wine
1 cup sliced mushrooms
1 small onion, sliced
Salt and Pepper
Pound cutlets thin then dip into milk-egg mixture. Dredge with flour and breadcrumb mixture.
Melt margarine in frying pan over medium heat. Brown cutlets on both sides. Turn heat off and drain excess oil. Add the remaining ingredients, cover and simmer for 30 minutes. Season with salt and pepper to taste.
Yield: 3 to 4 servings
Cilantro Chicken
6 Chicken breasts, boned and skinned
1 stick butter or margarine
1/4 cup oil
3 large garlic cloves, minced
1 large onion, chopped
1/2 cup chopped cilantro
1/4 cup lemon juice
Salt and pepper to taste
Hot cooked rice (3 cups)
Cut chicken into 1/4 inch pieces. In a large frying pan melt butter; add onions, garlic, cilantro, lemon juice and saute until onion is tender. Add cut up chicken, salt and pepper; cook for about 5 minutes or until chicken is done. Pour over rice and serve.
Yield: Serves 6
Stuffed Pork Chops
6 pork chops, 1 1/4 to 1 1/2 inches thick (appro
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Salads, Vegetables and Sauces
Apple-Glazed Carrots With Bacon
2 bacon slices
1 cup chopped onion
2 (16-ounce) pkgs. baby carrots
1 1/2 cups apple cider
1/4 cup packed brown sugar
1/2 tsp. ground red pepper
2 Tbs. chopped chives
Cook bacon slices in a skillet over medium heat until crisp. Remove bacon from skillet, and crumble. Add onion to bacon drippings in skillet, and sauté 3 minutes. Add carrots, cider, sugar, and pepper, and bring to a boil. Cook mixture 10 minutes over medium heat or until carrots are tender. Do not drain. Place carrot mixture in a large serving bowl. Sprinkle with the reserved bacon and chives.
Yield: Serves 6 to 8
Baked Mushrooms and Chives
1 lb. small to medium mushrooms
2 19-oz. envelopes chicken broth packets
1/3 cup flour
1/2 tsp. salt
1 1/2 cup water
1/2 cup Sour cream
1 Tbs. chives, chopped
6-8 drops red pepper sauce
Preheat oven to 350 degrees, rinse and pat dry mushrooms. Place mushrooms in a 2-quart casserole. In saucepan, combine flour, salt, broth mix and red pepper sauce. Gradually stir in water until mixture is smooth. Add 1 tablespoon chives. Cook over medium heat, stirring, until mixture thickens and bubbles. Pour over mushrooms.
Cover and bake until mushrooms are tender, about 25 minutes. Remove from oven and stir in sour cream. Garnish with chopped chives.
Yield: 6 servings
Artichoke Pie
4 cloves garlic
1 onion
2 Tbs. butter
3 eggs
1 cup Whipping cream
1/2 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1 8.5 oz. can artichoke hearts
1 unbaked 9-in. pastry shell
Salt and Pepper
Mince garlic and thinly slice onion. Saute' in butter until soft and golden. Beat eggs and add cream, cheeses, salt and pepper to taste and garlic-onion mixture. Drain and cut artichokes into quarters. Add to egg mixture and pour into pastry shell. Bake at 400 degrees for 45 minutes.
Yield: Serves 8
Italian Style Spinach
3 ounces prosciutto di Parma, (or bacon) chopped
2 Tbs. olive oil
1 Tbs. onion, finely diced
2 garlic clove, minced
2 lbs. spinach, chopped
1/4 tsp. ground nutmeg
1 Tbs. Parmesan cheese, grated
Sauté the prosciutto or bacon in the olive oil until desired doneness.
Add the onion, garlic, and spinach. Sauté the spinach until it is limp.
Adjust seasoning with salt, nutmeg, Parmesan cheese, and pepper. Serve immediately while still warm.
Red Potato and Onion Bake
8 large red potatoes (about 3 lbs.)
6 medium-size red onions (about 1 1/2 lbs.)
2 Tbs. olive or salad oil
1 1/2 tsp. salt
1 tsp. coarsely ground black pepper
1 tsp. dried thyme leaves
Preheat oven to 425 degrees. Cut each potato into quarters. Cut each onion lengthwise in half, keeping skin and root end on.
In large roasting pan (about 17x12 inches), toss potatoes and onions with olive or salad oil, salt, pepper, and dried thyme leaves until vegetables are well coated. Roast vegetables 45 minutes, turning them with pancake turner once or twice, until golden and fork-tender.
Arrange potatoes and onions on warm large platter. Serve warm or cover and refrigerate to serve cold later.
Celery Seed Coleslaw
8 cups thinly sliced Green cabbage (1/2 large)
2/3 cup thinly sliced green onion
1/2 cup finely chopped carrot
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
2 Tbs. apple cider vinegar
1 tsp. celery seeds
Combine cabbage, green onion, carrot and bell pepper in large bowl. Whisk mayonnaise, vinegar and celery seeds in small bowl to blend. Add dressing to cabbage abd toss to coat. Season to taste with salt and pepper. Can be prepared up to 3 days ahead.
Yield: 6 Servings
Roasted Garlic Potatoes
4 large Baking potatoes, peeled
4 cloves fresh Garlic
6 Tbs. Butter
3/4 cup grated P
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