Ingredients:
1 egg beaten
1/2 cup milk
3/4 cup fine bread crumbs
1 1/2 pound ground round or your choice
2/3 cup applesauce
3 Tablespoons chopped onion
1 teaspoon sage
salt and pepper to taste
Combine all ingredients till well mixed. Shape into approximately 20-24 meatballs. Place into a 9x13 pan.
Combine and mix well:
1 can Golden Mushroom soup
1/2 cup water
Pour over meatballs. Bake 45 minutes to 1 hour at 350-degrees. Baste once or twice during baking.
Serve with Macaroni and Cheese by Drew2
"Here is a dinner we enjoy when I have friends over. I serve with fresh green beans and rolls."
Apricot Stuffed Pork Loin adeli
Ingredients:
4 slices firm white sandwich bread
1/2 cup or 3 large chopped shallots
2 tablespoons butter
1/2 lb firm and not overly ripe apricots (3 large), cut into 1/3-inch pieces OR 1/2 pound dried apricots that have been soaked and then weighed and cut.
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 - 3- to 3 1/2-lb center-cut boneless pork loin roast (3 1/2 inches in diameter), not tied
2 tablespoons vegetable oil
1/2 cup water
Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on (for pork).
Cook shallots in butter in a large nonstick skillet over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add apricots and cook, stirring, until slightly softened, about 3 minutes. Remove from heat and stir in bread, parsley, salt, and pepper.
Stuff and roast pork:
Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.
Pat pork dry and season well with salt and pepper.
Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes. Transfer to a roasting pan and roast in middle of oven until a meat thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150�F, 45 to 50 minutes. Transfer to a cutting board and let stand 20 minutes.
While loin is standing, straddle roasting pan across 2 burners. Add 1/2 cup water and deglaze pan by boiling over moderate heat, scraping up brown bits.
Slice meat and serve with sauce.
This is a recipe I have had for quite awhile and did modify. I cannot remember its source. I tend to use the dried soaked apricots during the winter. This makes a magnificent presentation. Do NOT overcook.
BAKED HAM kbd
Ingredients:
Bone in Ham, either butt or shank
Apple juice or apple slices
water
Whole cloves
Classic Coca-cola�
Mustard - either Dijon or regular mustard
Brown Sugar
Put Ham in a Large pot, and cover with enough apple juice, or apple slices, and water to enough cover ham and add whole cloves. Bring to a boil, and simmer for one and half hours (an hour if ham is small) and turn off burner. Let ham stay in the water until it is cool enough to remove by using your hands. (This process removes most of the salt)
Preheat oven to 350-degrees
Place ham in roasting pan. Make a basting sauce of 2 cups of coca-cola�, a soup spoon of brown sugar, and a tablespoon of mustard (use Dijon if you like it a little more spicy), mixing well. Baste ham with the sauce for about an hour, just until ham is heated through. Remove ham and serve or make gravy with the following recipe.
Pour coca-cola� into drippings from the pan, and add corn starch and water to thicken coke and drippings to the consistency of your gravy, the way you desire it.
"This is REALLY good and there is very little sauce left in the ham."
Baked Stuffed Calamari
1/2 cup olive oil
2 onions, chopped
2 cloves garlic, chopped
1 bunch parsley, chopped
1/2 bunch oregano, chopped
4 plum tomatoes, seeded and chopped
1 quart fresh Italian bread crumbs
1/2 pound shrimp, cooked and chopped
1 pound squid tubes, cleaned and left whole
1 quart spaghetti marinara type sauce
Salt and pepper to taste.
1. Preheat an oven to 350 degrees. Over medium-high heat, sweat the onion and garlic in the olive oil for a few minutes, until lightly browned. Add the parsley, oregano and chopped tomato and cook for a minute. Add the breadcrumbs and shrimp and mix. (If the mixture is dry, add a little water or more olive oil.)
2. Stuff the calamari tubes with breadcrumb mixture and close the open ends with toothpicks.
3. Add a little of the tomato sauce to the bottom of a baking dish and then the stuffed squid. Cover the squid with the remaining sauce and loosely cover the dish with aluminum foil. Bake for 40 minutes.
4. Remove aluminum foil and the toothpicks. Garnish with chopped parsley or basil.
From: adeli
Served this last Christmas Eve. It is tender and very tasty.
Other stuffing ingredients can be substituted here (chopped squid parts instead of shrimp, basil or other herbs instead of oregano), but the result will be the same: the squid tender and the stuffing oozing with flavor.
BEEF IN CREAM by Joy (abba)
Ingredients:
1 - 3-4 lb. boneless pot roast (sirloin tip -- chuck, rump, etc.)
2 Tbls crisco shortening
salt & pepper
1/2 cup water
In dutch oven slowly brown meat on all sides in hot shortening. Season gererously with salt & pepper.
Add water, cover and simmer (not boil) for about 3 hours or until meat is very tender.
Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly.
Save pan juices for another use.
Cream sauce for meat:
Ingredients:
1/2 cup butter (do not substitute)
2 cups whipping cream or heavy cream (not whipped)
2 large garlic cloves
1/4 cup lemon juice
1 1/2 tsp salt
3/4 tsp pepper
Heat butter in saucepan until it bubbles and browns very slightly. Add cream, garlic, lemon juice, salt & pepper. Cook over medium heat about 3 minutes.
Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish. Arrange meat slices, overlapping in the sauce. Pour remaining sauce over the top. Refrigerate until ready to serve. I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat.
When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350 degrees. It usually takes 20-35 min. to heat through.
Serves 6
"This is a great do ahead dish!"
BEEF STROGANOFF - RUSSIAN adeli
Ingredients:
1 pound good quality top sirloin or flank steak, thinly
sliced slightly on the bias (across the grain)
2 cloves garlic, crushed
3/4 pound white mushrooms, thinly sliced
2 large onions thinly sliced
1 pint sour cream
1 tablespoon flour
1/4 cup dry red wine, cognac or brandy
salt and pepper.
butter to saute beef in
Very thinly cut french fries.
Saute beef and garlic quickly at high heat in a couple tablespoons of butter until cooked rare to medium. Make sure the meat does not start "weeping" and reverting to a stewing instead of a saute. You want quick carmelization. Remove beef and hold aside.
Saute mushrooms and onion slices in a couple tablespoons butter - again allowing carmelization. Add wine, cognace or brandy and let the alcohol cook off and help tenderize the onions and mushrooms.
Stir in one pint of sour cream and one tablespoon of flour. Salt and pepper to taste.
Allow mixture to get hot. Do not boil or you will risk curdling. Add meat back in. Turn off.
Serve with a few perfectly cooked thin french fries on top.
I serve this on a bed of noodles.
What is really important here is to NOT end up with a colorless soupy mess. The sour cream sauce has character.Variation: I have used boneless half chicken breasts instead of the beef and it is really good. I leave the pieces whole and do not slice as I would the beef. In that case, white wine or Calvados replaces the red wine. I do not put french fries on top.
"From somewhere a long long time ago - modified."
BEEF WITH BROCCOLI sopetite
Ingredients:
1 lb. beef (fillet or flank steak)
1 lb. fresh broccoli
1 scallion stalk
6 Tbsp. cooking oil
6 Tbsp. oyster sauce
Seasoning For Beef:
2 Tbsp. sherry
1 tsp. chopped ginger root
1 1/2 Tbsp. soy sauce
2 tsp. sugar
1 1/2 Tbsp. cornstarch
Seasonings For Vegetable:
1 1/2 tsp. salt
1/2 tsp. sugar
dash of MSG, optional
Sauce:
1/2 cup beef broth or stock
1/2 Tbsp. cornstarch mixed with 2 Tbsp. water
To Prepare:
Wash broccoli and cut flower part into bite size pieces. Parboil broccoli in boiling water for 1 1/2 to 2 minutes. Drain and cool. Cut scallion into 1 inch sections.
Slice beef across the grain about 1/8" thick and 1x2-inch pieces. Marinate with seasonings for 20 to 30 minutes.
To Cook: 5-7 minutes
Heat 2 tablespoons of oil over high heat. Stir-fry broccoli for 1 minute, add seasonings. Toss quickly and set aside.
Heat 4 tablespoons of oil in the same frying pan or skillet. Saute scallion for 30 seconds; add beef and oyster sauce. Stir-fry gently and quickly. Add cooked broccoli. Toss together for 1 minute. Remove.
Heat broth or stock on medium heat and thicken with cornstarch mixture. Pour over beef and broccoli. Serve hot.
Hint: If you'd like more sauce, just increase the amount of broth and cornstarch mixture accordingly.
BLINTZ SOUFFLE
Ingredients:
2 packages frozen Blintzes (fruit or cheese filled)
4 eggs
1 1/4 cup sour cream
1/4 cup sugar
1/2 tsp salt
1 tsp vanilla
1 tbl orange juice concentrate
Mix all the ingredients in blender EXCEPT Blintzes.
Pour over blintzes in well greased 9x13 pan.
Bake 350` for 1 hour.
From: Shopping Princess
BREAKFAST CASSEROLE
1# bacon, diced and well browned
6 slices bread, cubed
1/2# shredded swiss cheese
12 eggs, lightly beaten
2 cups milk
Spray a 9 X 13 pan with cooking spray.
Layer bread cubes, bacon and cheese.
Combine milk and eggs and pour over bread mixture.
Cover and refrigerate overnight.
Bake uncovered at 350 for 1 hour.
Cut in squares to serve.
Note: Add salt and pepper to taste. I think with the bacon and cheese there is enough salt, but pepper is good, as is a dash of cayenne. I had added mushrooms, onion and sometimes what ever veggies I might have left over. Enjoy.
From: SmokieBear
BRIGHT COPPER KETTLES POT ROAST:
1 (3 to 4-pound) beef chuck roast
Kosher salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
3 tablespoons vegetable oil
5 cloves garlic, smashed
1 large onion, sliced
1 (15-ounce) can whole tomatoes, in juice
1/2 cup red wine
2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned
3 sprigs fresh thyme, or 2 teaspoons dried
2 bay leaves
1 tablespoon cornstarch, mixed with 2 tablespoons water, optional
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
Roasted Vegetables:
2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
3 carrot carrots, peeled and cut into 2-inch chunks
2 medium parsnips, peeled, cut into 1/2-inch coins
1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both
About 5 tablespoons olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Heat a large Dutch oven, with a lid, over medium-high heat.
Season the meat generously with salt and pepper, and sprinkle lightly with the flour.
Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes.
Transfer the meat to a plate.
Pour all but about 2 tablespoons of the oil from the pan.
Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more.
Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil.
Return the roast to the pot, nestle it in the liquid, cover and transfer pot to the oven.
Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
Meanwhile:
Toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper.
Spread out on a baking sheet in 1 layer.
You may have to use 2 baking sheets.
Once the roast comes out of the oven, raise the temperature to 450 degrees.
Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
Transfer the roast to a plate and cover loosely with foil.
Skim the fat off the surface of the liquid and discard.
Bring the sauce to a boil over medium-high heat, and cook until thickened.
For a thicken sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency).
Stir in the parsley, taste and adjust salt and pepper, as needed.
Keep the roast warm in the sauce until ready to slice.
Slice the pot roast and lay on a platter, surround with the vegetables.
Pour some of the sauce on top and serve the remaining in a sauceboat on the side.
From: brightcopperkettles
CHICKEN CASHEW CASSEROLE hollee
Ingredients:
1/2 cup chopped onion
2 cups chopped celery
2 tbsp butter
2 can cream of mushroom, chicken or celery soup
2/3 cup chicken broth
2 tbsp soy sauce
4 cups cooked, diced chicken
2/3 cup cashews
2 cups chow mein noodles
Saute onion and celery in butter. Add soup, broth, soy sauce and chicken. Simmer a few minutes. Mix in cashews and 1 cup chow mein noodles.
Pour into 2 quart casserole and top with remaining chow mein noodles.
Bake uncovered at 350 for approximately 40 minutes.
Serves 8
CHICKEN ENCHILADAS adeli
Ingredients:
1/2 cup cooking oil
2 - 4 ounce cans chopped green chilies
3 large finely chopped clove garlic
1 - 28 ounce can tomatoes or crushed tomatoes
2 cups chopped onion
2 teaspoons salt
1/2 teaspoon oregano
4 large chicken breasts
1 can or homemade chicken broth
2 cups dairy sour cream
2 cups grated cheddar cheese or Sorrento or Kraft� Mexican Four cheese Mix
12 corn or flour tortillas
Poach chicken breasts in chicken broth until cooked through. Add water if the broth is not enough. Do not allow to become too over cooked. Shred into large pieces and allow to cool.
Saute chopped chilies with chopped garlic in enough cooking oil to do the job adequately. Add the onions and salt and cook until onion is translucent. Drain and break up tomatoes; reserving 1/2 cup liquid or use a can of crushed tomatoes.
Add tomatoes, oregano and reserved tomato liquid to chili mixture and simmer uncovered until thick, about 30 minutes. Remove from skillet and set aside.
Combine cooled chicken with sour cream, grated
cheese and the other teaspoon of salt.
Heat 1/3 cup oil; dip each tortilla in the hot oil until it becomes limp. Drain well on paper towels. Place a large spoon of chicken mixture on one side of each tortilla and roll each tortilla up. Place each filled tortilla, seam side down in a 9 x 13 inch glass baking dish. Pour the tomato mixture over the enchiladas
and bake at 350 degrees until they are heated through -about 20 minutes.
"This makes 12 very rich and yummy enchiladas that are reminiscent of those from the Pink Adobe Restaurant in Santa Fe, NM. I like them with either the corn or flour tortilla!!! I like to serve them with a glob of sour cream and a few scattered canned black olive halves on top. The olives are not traditional but I like them. Nice with a cold bottle of Dos Equis and some tamales. We love them on New Years Eve."
CHIKCEN PICATA kbd1225
Ingredients:
8 medium, boneless, skinless chicken breast halves (1 1/2 pounds)
2 Tablespoons lemon juice
2 Tablespoons water
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons of olive oil or cooking oil
1 Tablespoon butter or margarine
3/4 cup water
1/3 cup dry white wine
1 chicken-flavored bouillon cube or 1 teaspoon of instant chicken bouillon granules
4 teaspoons all-purpose flour
1 lemon
Parsley
1 pound fettuccine, cooked and drained and kept warm
Rinse the chicken and pat dry with paper towels.
Place the chicken breasts halves, 1 piece at a time, between layers of heavy plastic wrap. Using the flat side of a meat mallet, pound to about 1/8-inch thickness. Remove the plastic wrap and place the chicken in a heavy plastic bag set it a deep bowl.
In a small bowl, combine the 2 tablespoons lemon juice and the 2 tablespoons water; pour over the chicken in the bag. Close the bag and marinate at room temperature for 30 minutes. Remove the chicken pieces and discard the marinade.
In a shallow dish, stir together the 1/2 cup flour, the salt and pepper. Dip the chicken in the flour mixture to coat.
In a 12-inch skillet, heat the oil and butter or margarine over medium heat. Cook the chicken, half at a time, for 6 to 8 minutes or until light browned and no pink remains, turning once. Transfer the chicken to a warm serving platter. Cover to keep warm.
In a small bowl, stir together the 3/4 cup water, the white wine, bouillon cube or granules and the 4 tablespoons flour. Stir the mixture into the drippings in the skillet, scraping to loosen any browned bits. Cook and stir until the mixture is thickened and bubbly. Cook and stir for 1 minute more.
Squeeze the juice of half of the lemon (about 4 teaspoons) into the sauce in the skillet. Heat through. Pour sauce over the chicken.
Thinly slice the remaining lemon half and garnish the serving platter with the lemon slices and parsley. Serve with the hot cooked fettuccine.
If desired, serve the chicken with spinach noodles or vermicelli instead of fettuccine.
CRANBERRY ROAST PORK
1 boneless rolled pork loin
1 t. dry mustard
16 oz. can jelled cranberry
1/4 t. ground cloves
1/2 C. sugar
1/2 C. orange juice
Place roast in crockpot.
Combine other ingredients.
Pour over roast.
Cook on low 6-8 hours.
From: Soushi24
Deep Fried Squid adeli
Ingredients:
1/2 cup flour
1/2 cup corn starch
1 egg
water
1 pound squid
1/2 teaspoon salt
Combine flour, corn starch, egg and enough water to make a pancake like batter.
Make sure squid has been cleaned and cut into rings. Use the tenticles also.
Heat deep fryer or heavy pot with at least three inches of vegetable oil to a temperature of 350 degrees.
Coat squid pieces with batter and drop, one at a time into the hot oil. Cook for 3 to 4 minutes until light brown. Drain on paper towels. Serve with lemon slices and a bowl of spaghetti sauce.
EASY CHICKEN AND STUFFING narekkm
Ingredients:
4 Cups chicken -- cooked and shredded
1 1/2 Cups chicken stock
1 bag stuffing mix, large bag -- Pepperidge Farms�
2 Cans Cream of Chicken soup
1 can milk
Set aside 3/4 cup of the stuffing mix, combine remaining stuffing mix and chicken stock. Grease a 9" X 13" casserole, place stuffing mixture in bottom and lightly press flat. Layer chicken pieces over top. Combine soup and milk. Pour over top. Cover with plastic wrap and let sit in the fridge for 12 to 24 hours. 1 1/2 hours before dinner, preheat oven to 350.
Just before putting casserole in oven sprinkle 3/4 cup of stuffing mix over top. Bake for 1 hour. Let sit for 10 minutes then cut into squares and serve. Put leftovers in foil and seal well.
Place in preheated 350 degree oven for 25 to 30 min.
Recipe By :Bea
Serving Size : 8
Preparation Time :0:35
"I got this recipe from this BB a while back, posted by Bea. If you love the taste of Thanksgiving turkey, but don't want the fuss, this dish is for you. I like making it after the holidays, when the thought of cooking a whole turkey is beyond my imagination." 
EASY TURKEY TETRAZZINI hollee
Ingredients:
1 - 8 ounce package egg noodles
2 Tablespoons butter
2 cups fresh, sliced mushrooms
1 teaspoon salt
1/8 teaspoon pepper
3 cups chopped turkey
1 can cream of mushroom soup
1 cup sour cream
1/2 cup shredded parmesan cheese
Bring a large pot of salted water to a boil. Add egg noodles and cook 8-10 minutes, or until al dente. Drain.
Melt butter in large skillet. Saute mushrooms, seasoned with salt and pepper for about 10 minutes. Add turkey, soup and sour cream. Fold in noodles. Pour into 9 x 13 baking dish and sprinkle with parmesan cheese.
Bake at 375 for approximately 30 minutes, or until sauce is bubbling.
Serves 6-8
"Another good recipe for leftover turkey"
Fried Calamari With Basil Aioli adeli
Ingredients:
1 pound squid, cleaned and cut into rings
1 quart milk
2 tablespoons all-purpose flour (or cornmeal)
Basil Mayonaise 1:
1 bunch basil, cleaned and picked
3 cloves garlic
1/4 cup olive oil
1 1/2 cup good mayonaise
Salt and pepper to taste.
OR
Basil Mayonaise 2:
1 bunch basil, cleaned and picked
2 cups olive oil
1 egg yolk
2 cloves garlic
2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Salt and pepper to taste
Soak squid pieces in milk for 1 hour.
Place basil, garlic and a pinch of salt into blender. Add olive oil and puree until smooth. Remove from blender and stir in the mayonaise. Refigerate.
Or you can make your own homemade mayonaise as follows: In a bowl, whisk egg yolk, mustard and a pinch of salt and pepper. Very slowly add basil oil until thick, whisking constantly. When incorporated, add vinegar. Re-season with salt and pepper and refrigerate.
HERBED TURKEY BREAST sopetite
Ingredients:
1/2 cup butter or margarine
1/4 cup lemon juice
2 Tablespoon soy sauce
2 Tablespoon finely chopped green onions
1 Tablespoon rubbed sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon black pepper
1 bone-in whole turkey breast (5 to 6 pounds)
In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from heat.
Place turkey in a shallow roasting pan; baste with butter mixture. Bake uncovered, at 325 degrees for 1-1/2 to 2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes.
Yield: 10-12 servings.
"For those of you who only like white meat. This is very simple to make."
Honey Mustard Chicken by Stampin Granny
Ingredients:
6 four-ounce boneless, skinless chicken breasts
kosher salt
black pepper
1 Tbsp canola oil
1 Tbsp unsalted butter
1/3 cup honey
2 Tbsps Dijon mustard
1 Tbsp all purpose flour
1/2 cup fat free, low sodium chicken broth
Pat the chicken breasts dry, then season with salt and pepper. Heat the oil and butter in a large skillet over medium-high heat.
Brown the chicken in the oil and butter mixture, 4-5 mins. on each side. Once browned, set chicken aside.
In a medium bowl, whisk together the honey, Dijon mustard, flour and broth.
Add to the skillet and bring to a boil. Once the sauce thickens, return the chicken to the pan and cover it.
Allow the chicken to simmer in the sauce over low heat until cooked through, 10-15 mins.
Serve each chicken breast with 2 Tbsp sauce and a side of vegetables and orzo or rice.
"I tried this recipe tonight and it is a keeper! It calls for rice or orzo. I had never eaten orzo before, so tried it with that. Delicious!"
Japanese Salmon With Linguini adeli
Ingredients:
1/2 cup olive oil
4 salmon fillets, skin on (each about 5 or 6 ounces)
2 to 3 cloves garlic, finely sliced or grated
2-inch piece of ginger, grated
1 bunch scallions - sliced in 1/2 inch slices cut on diagonal
1/4 cup soy sauce
1/4 cup chinese cooking wine (available in many grocery stores)
1/8 cup mirin (available in many grocery stores)
Pepper
1 pound linguini, cooked
Dashi (fish broth) or chicken broth
Put oil in a pan. Put the salmon filets in and flip to coat. Rub with garlic and ginger.
Mix together remaining ingredients, except broth, in a separate bowl. Pour half of the mixture over the salmon. Cook over medium heat, covered, for 5 minutes. Turn salmon and add the rest of the mixture. If it needs more liquid, add broth 1/4 cup at a time.
When salmon is opaque all the way through, remove from heat. Remove salmon from skin. Pour liquid over linguini then place chunks of salmon on top. Garnish with slivered pickled ginger (optional).
LASAGNA adeli
Ingredients:
1/4 cup butter
1/4 cup flour
2 cups half and half or heavy cream
1/2 cup oil packed chopped sun-dried tomatoes
5 tablespoons fresh chopped garlic
3 1/2 cups drained ricotta cheese
2 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1 teaspoon pepper
2 cups shredded Mozzarella cheese
2 cups shredded Fontina or Fontinella cheese
1 pound Lasagna noodles
1 pound cooked chopped hot or mild Italian sausage
1 quart or the large can crushed tomatoes
1 chopped onion
2 tablespoons fresh oregano or 1 teaspoon dried.
1 - 8 ounce can tomato sauce
Either purchase a jar of good red pasta sauce and add the cooked sausage to it or make your own by frying the crumbled sausage with three tablespoons of garlic and one chopped onion; adding the crushed tomatoes, tomato sauce and oregano; and simmering until somewhat thickened.
Melt the butter over medium heat in a heavy saucepan. Add flour and stir until well-blended. Add the cream, stirring constantly with wire whisk as the mixture comes to a simmer. Cook and stir until thickened.
Combine the ricotta cheese with the egg, the sun-dried tomatoes and the remaining garlic.
Cook, drain and chill the lasagna noodles in cold water.
Set up an assembly station of all the elements above and place shredded cheeses there as well.
Spread a thin layer of red sauce in the bottom of a 9 x 13 inch baking dish.
Top with a layer of lasagna noodles; then a thin layer of the sausage red sauce.
Spoon a layer of the ricotta cheese mixture over the sauce.
Sprinkle with mozzarella and fontina cheese.
Put a layer of cream sauce on top of this.
Repeat this process of layering ingredients until you have used up the ingredients. Three layers would be good ending with lasagna noodles. Spread the reserved cream sauce over top and sprinkle with mozzarella, fontina and parmesan cheeses.
Cover lightly with foil. Put in a 350-degree oven and bake for 1 hour or until a knife stuck in the center comes out almost clean. Take off foil and allow to crisp slightly for about 10 minutes.
Remove from the oven and keep warm at least 30 minutes before serving.
LINGUINE WITH SHRIMP, BASIL, OLIVES AND TOMATOES
Saute in 1/8 cup olive oil until barely pink:
1 and 1/2 pound cleaned and deveined medium or large shrimp and
6 large cloves of garlic that have been sliced.
Do Not allow the shrimp to become overcooked and do not allow the garlic to burn or even get dark brown.
Remove Shrimp and garlic and to the pan add and cook only until tomatoes begin to wilt and juice:
9 plum tomatoes that have been quartered
1/2 cup halved pitted black Kalamata olives
1/2 cup shredded fresh basil
Put Shrimp back in pan and immediately toss with 1 pound cooked linguine that has had some olive oil added.
Sprinkle some fresh basil on top when serving.
From: adeli
LUCY RICARDO61�S SIMPLE POT ROAST
This is the SIMPLE, SIMPLE, way I cook my pot roast in my crock pot...
Boneless Chuck Roast:** A VERY INEXPENSIVE BONELESS CHUCK ROAST(that would be waayyyy too tough of a cut of meat to be roasted in the oven, but comes out AWESOME when slow cooked in the crock pot all day)
Take your paring knife and make several slits on the top side and underside of your raw roast , and insert slivers of fresh cut up garlic into all those little slits: DON'T BE SHY in using the garlic, it gives the roast a great flavor.
Then just lightly sprinkle some KOSHER SALT , some FRESHLY GROUND PEPPER and Paprika all over the roast.
Or sometimes INSTEAD of Using the Salt & Pepper I will lightly sprinkle my roast with Adobo Seasoning along with the Paprika.
A HINT *** If you do use the Adobo, go lightly on it because it can be kinda strong and a bit overpowering if you use too much!
ALSO: if you are just using The Salt, Pepper and Paprika to season your roast, but would like to give your roast some additional garlic flavor (besides the garlic slivers inside the roast) you can lightly sprinkle some GARLIC POWDER (NOT GARLIC SALT!) on the outside of your roast as well!
Put seasoned roast into my crock pot, open up a couple of small cans : Or a Big Can of the Condensed Campbells Cream Of Mushroom Soup, and spread it over the top of the roast, then just add some water into my crock pot (I'm guessing it's about 2 cups or so of water, but I don't know for sure since really don't measure it precisely), then I just place the lid on my crock pot and let my roast cook away pretty much all day (the roast usually takes somewhere around 5-6 hours or so, until it's done when I set my crock pot on high!)
You'll know when it's done because the pot roast will be SOFT, SOFT, SOFT and falling apart...
The cans of the condensed cream of mushroom soup along with the water that you put into your crock pot that your roast cooked in all day long, IS YOUR GRAVY to pour over your pot roast and mashed potatos or rice or Orzo or whatever you are serving your pot roast with. I just ladle it out from my crock pot and pour it right over my roast and potatoes (or whatever), and I DON'T add any Flour or cornstarch or anything else to it to thicken it up. It's a very thin gravy, but we love it that way!
From: Lucy Ricardo 61
MUSHROOM SOUP POT ROAST
I do mine in the crock pot. It falls apart when it's done.
I use chuck roast and rub both sides with flour and spices.
I like to use garlic, salt, cracked pepper on mine.
Then just place it in the crock pot and use 1 can of cream of mushroom soup with 1/2 can of water and whisk together.
Pour over the roast and turn on the crock pot. You can add carrots, onions, potato, whatever you like and cook it all in one pot all at the same time.
It is delicious. The soup makes the gravy for you.
From Mitzi
This is a variation to Mushroom Soup Pot Roast
I use the same recipe but instead of one can of cream of mushroom soup I use 2 (we like a lot of gravy).
Instead of the crock pot use heavy duty tin foil.
Take the chuck roast and put on a large sheet of heavy duty aluminum foil.
Mix the cans of soup with the onion soup packet and plop on top of meat.
Fold up the foil to make a tent, crimp both sides.
Place in a roasting pan.
Cook in 350 degree oven for 2-3 hrs. (depending on how thick the meat).
No cleanup!!!!
From: Debbie411