Favorite recipes

[jema]

As we seem to have a few cooks. I thought i'd kick of a recipe thread. This one is one of my firm faves, one of very few dishs we do from my parents repertory, and reproduced here in its original form. The dish has Italian American origins and is fun to tweak. It certainly ends up with some mature cheddar adding to the parmesan round here

jema



Chicken Tetrazinni

5lb chicken
1 onion, studded with 4 cloves
3 celery stalks
1 bay leaf
2 carrots
3 pints water

Place the above ingredients in a large saucepan, making sure bird is covered with water. Bring to boil over high heat. Reduce to low, cover saucepan and simmer for one and a half to two hours until chicken is tender when prodded with a fork.

4oz + 1oz butter for greasing casserole
2 tablespoons flour
half tspn. Tabasco sauce and half tspn. salt
1 egg yolk
one and a half tablespoons sherry
4 fluid ozs single cream
8oz sliced mushrooms
8oz flat noodles (tagliatelli)
4oz Parmesan cheese (grated)

The above recipe can be cut down to chicken pieces or even cooked chicken/turkey, using the stock from the chicken/turkey bones and carrying on the recipe from '4oz butter + 1oz butter, etc. For two this should give at least two frozen meals depending on appetites.

Remove the pan from the heat and let the chicken cool in the cooking liquid. When cool, remove chicken and strip all the meat from the bones, discarding carcase and skin. Strain the liquid into a measuring jug. Remove 16 fluid oz.

Grease casserole dish with butter. Bring reserved cooking liquid to the boil in a small saucepan. In a large saucepan, melt 2oz butter, then stir in the flour with a wooden spoon. Stir the liquid into the mixture slowly, then bring to the boil. Cook for one minute, or until the sauce is thick and smooth. Add the Tabasco sauce and the salt. Remove from heat. Lightly beat the egg yolk with a fork. Beat 2 tablespoons of the sauce into the egg yolk. Add the egg yolk mixture to the sauce, stirring continuously. Stir in the sherry, cream and chicken. Cook until the mixture is thoroughly heated but DO NOT BOIL.

*In a saucepan, melt 2oz butter and saute the mushrooms for 4-5 minutes. Add to the chicken mixture. Boil the noodles in plenty of salted water for 12 to 15 minutes. Pre-heat the grill to high. Place alternate layers of chicken mixture and noodles in the casserole. Sprinkle the top of the dish with Parmesan and dot with butter. Place under the grill until the top has browned. Serve at once.

NOTE. I usually put the casserole dish in a moderately hot oven at * to make sure the chicken doesn't get cold.

[Gservo]

Gemelli with Roasted Red Pepper Sauce


1 pound gemelli pasta (thin twists)
1 (16-ounce) jar roasted peppers, drained
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil 2 cloves garlic, finely chopped 1 cup dry white wine or chicken stock 1 (28-ounce) can crushed tomatoes A handful chopped flat-leaf parsley Salt and pepper Grated Romano, as an accompaniment Crusty bread, as an accompaniment Place a large pot of water on the stove and bring to a boil. Salt the water and cook gemelli to al dente (with a bite to it), about 9 minutes.


Grind drained roasted peppers in a food processor.

Heat a large skillet over moderate heat. Add extra virgin olive oil, garlic, and shallots to the pan. Saute garlic and shallots 3 minutes, stir in roasted peppers. Saute pepper paste 2 minutes, stir in wine or chicken stock, reduce liquid for 1 or 2 minutes. Stir in tomatoes and parsley. Season sauce with salt and pepper and simmer until ready to serve.

Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.


Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

[Farabomb]

Here's a quick and simple one.

Bruchetta Recipe

The amount of ingredients is variable and more subject to taste than anything else. The quantities are merely speculation so adjust accordingly.

2-5 tomatoes, roma, beefsteak, whatever is fresh and slightly under-ripe

Chopped red onion

Chopped basil

Chopped garlic

Olive oil, this can probably be left out but I think it helps.

Balsamic vinegar, you can use other vinegars but the sweetness of balsamic helps the acidity of the tomatoes.

Parmesan cheese

Provolone cheese, diced

Dash of hot sauce Ok, that’s mainly because it’s in 90% of my recipes but it does work.

Salt & pepper

Dice the tomatoes and then drain some of the liquid that will accumulate in the bowl. Add the oil, garlic, onion, basil, hot sauce, and balsamic. Mix well to coat. Then add cheeses and S&P to taste.

Let sit in fridge for a few hours to overnight, serve on stale/toasted (depending on time) bread.

[Jules]

MARINATED VEGGIE SALAD

1 med. zucchini
1 med. summer squash
2 plum tomatoes, seeded
1/4 c. fresh chopped basil
Salt
1 clove garlic
Oil (olive)
Vinegar
1 sm. onion, finely chopped

Slice zucchini/summer squash into thin 3" strips, slice plum tomato into thin rings (after seeding). Make dressing by your taste of oil/vinegar and salt plus basil/garlic/onion. Toss veggies with marinade, refrigerate.

[CyberdynSystems]

mmmmmmmmm.... Getting VERY Hungry!

[bubbadog]

Dressed Cucumbers
(this is great with barbeque on a hot summer day!)

1 cup mayonnaise (no substitutes)
1/4 cup vinegar
1/4 cup sugar
1/4 tsp salt
4 cups peeled sliced cucumbers

Combine mayo, sugar, vinegar, and salt in large bowl. Add cukes and stir to coat. Cover and refrigerate for 2 to 3 hours.

[Chelle]

LOL, you guys should swap recipes with Gservo and my girls on my parenting site cooking forum.

just don't scare the girls, they're a persnickety bunch

[Chelle]

Nacho Salad

This is my summer favourite! I left out measurments because it's one of those things you put as much as you like...

Head of romaine lettuce
Green onions
Sharp cheddar cheese
BBQ Corn chips (must be BBQ or it won't taste the same!)
Taco seasoning
Ground beef
Catalina dressing

Cook ground beef with the taco seasoning and cool. Throw everything in a big bowl and coat with the Catalina dressing.

YUM!

[Fisk]

Originally Posted by Chelle

Nacho Salad

This is my summer favourite! I left out measurments because it's one of those things you put as much as you like...

Head of romaine lettuce
Green onions
Sharp cheddar cheese
BBQ Corn chips (must be BBQ or it won't taste the same!)
Taco seasoning
Ground beef
Catalina dressing

Cook ground beef with the taco seasoning and cool. Throw everything in a big bowl and coat with the Catalina dressing.

YUM!

You have piqued my interest with this one, Chelle....I will definitely have to give it a try sometime. Sounds delicious!

[Chelle]

Do try it Fisk, it's very yum!!

[jema]

Originally posted by Chelle
LOL, you guys should swap recipes with Gservo and my girls on my parenting site cooking forum.

just don't scare the girls, they're a persnickety bunch

or you could invite the girls over we don't bite... much

jema

[Chelle]

No, but they do We could cross-link forums though!

(you just don't like all that pink )

[Jules]

Summerberry Cooler

1/2 cup halved strawberries
1/3 cup frozen apple juice concentrate, thawed
1/4 cup raspberries
1/4 cup blueberries
3/4 cup chilled carbonated water
Ice cubes

1. In a blender container combine strawberries, apple juice concentrate, raspberries, and blueberries. Cover and blend until smooth. Strain the mixture through a sieve; discard pulp.
2. Pour the juice mixture into a pitcher; slowly stir in carbonated water. Pour over ice cubes in chilled glasses. Serve immediately. Makes 2 servings.

[jema]

mmmm could do with one of those now, it is 3am and still way to hot here....


jema

[Stargazer]

That strawberry bread has my attention.

Wonder if we could change it to whole grain and not kill it? LOL