5 boneless 5 oz chicken breasts
5 eggs
3 oz romano cheese
1 tsp dried parsley
1 c flour
pinch white pepper
1 c chicken stock
1/2 lb butter
juice from 2 lemons
1 1/2 c oil (10% olive 90% vegetable)
lemon slices and chopped fresh parsley for garnish
Pound chicken breasts lat and cut in half. Scramble eggs in mixing bowl. Add romano cheese, parsley and white pepper. Blend and set aside. Put flour in large shallow bowl. In skillet, heat oil over medium heat. Check temp by dipping a corner of chicken piece in oil. If it boils slowly, oil is ready. Coat both sides of a piece of chicken with flour. Dip chicken in egg mixture, making sure all flour is covered in egg and place in hot oil. Fry each side of chicken until they're a light blonde color. Remove from oil to a serving plate. Bring chicken stock to a light boil. Add butter, stirring continuously until melted. Add lemon juice and cook for 1 minute while stirring. Pour sauce over chicken and garnish with lemon slices and chopped fresh parsley.
1 - 1 lb 12 oz cans crushed tomatoes
1 tomato can full of cold water
4 oz grated romano cheese
12 oz olive oil
10 oz diced onions
1 oz chopped fresh garlic
1/2 oz chopped fresh Italian parsley
3 oz sherry cooking wine
Spices
2 tbsp salt
2 tsp oregano
1/2 tsp crushed red pepper
1/2 tsp black pepper
2 tsp basil
Heat oil until hot. Add onions and saute until almost browned. Add garlic. Deglace pan with sherry and add parsley and stir. Add tomatoes, water, cheese and spices. Bring to a boil and simmer one hour.
2 - 10 oz packages frozen chopped spinach (thawed)
1 lb ricotta cheese
3/4 lb shredded mozzarella cheese
2 oz grated romano cheese
1/2 tsp black pepper
1/4 lb butter, lightly melted
12 lasagna noodles
16 oz jag spaghetti sauce (thinned with a bit of water)
Cook lasagna noodles according to package directions. Drain carefully to not break noodles. Rinse and lay out flat on a cookie sheet. Squeeze the excess moisture out of the spinach. Place in a bowl and add ricotta, mozzarella, romano, pepper and melted butter. Mix long enough to combine the ingredients; the ricotta shouldn't get green. Evenly divide the spinach mixture among noodles. Spread mixture evenly over noodles leaving a one inch space on top and bottom. Starting from one end, roll each noodle up over filling. Place them seam side down in a lightly oiled casserole dish allowing only one layer of tolls. Pour warmed sauce over all, cover and bake at 350 for 20-30 minutes or until heated throughout.
2 lb Ziti
2 lb Ricotta Cheese
3 ox grated Romano Cheese
3 c tomato sauce
1/2 tsp black pepper
1 1/2 lbs shredded mozzarella cheese
Cook Ziti according to directions (12-14 min). After cooking drain but don't rinse off under water. While it is Ziti is cooking, preheat oven to 350. Combine ricotta, romano, tomato sauce (reserve 1/4 c) and pepper in large bowl. Combine Ziti with cheese/sauce mixture. In a 13x9x2 pan, spread the 1/4 c of remaining sauce. Add Ziti and top with mozzarella cheese. Cover loosely with aluminum foil and bake until mozzarella is thoroughly melted (12-15 min).
1/3 c whole milk
1 lb caramels
1/2 lb Sanders milk chocolate
1/2 pint Sanders vanilla ice cream
1 tsp vanilla
Place milk and caramels in double boiler, heat and stir until hot. Chop the chocolate and add it to the above hot cream. Stir until melted. Mix in ice cream and vanilla and stir until smooth
1 c ketchup
1 tbsp Worcestershire Sauce
1 c water
1/4 c vinegar
1 tsp sugar
1 tsp salt
1 tsp celery seed
3 dash bottled hot pepper sauce
Combine all of the ingredients in a small suacepan. Heat to boiling, then reduce the heat and simmer for 30 min.
6 oz pkg semi sweet chocolate chips
4 Nestle milk chocolate bars
1 1/4 c peanut butter
Put chocolate chips, chocolate bars and 1/4 c peanut butter in top of double broiler over hot, not boiling water, stirring until smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1" length. Spoon half of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set before serving.
1 pound mushrooms, approx 35-40
1/4 c celery, finely chopped
2 tbsp onion, finely chopped
2 tbsp red bell pepper, finely chopped
1/2 pound crab claw meat
2 c oyster crackers crushed
1/2 c cheddar cheese, shredded
1/4 tsp garlic powder
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground
1/4 tsp salt
1 egg
1/2 c water
6 white cheddar cheese slices
Preheat oven to 400° Saute celery, onion and pepper in butter for 2 min, transfer to a plat and cool in the fridge. Wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well. Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 2 tsp of stuffing into each mushroom. Cover with sliced cheese. Bake in oven for 12-15 min, until cheese is lightly browned
2 tbsp butter
1 c diced onion
1/2 c diced celery
1/2 c diced leeks
1/4 tsp chopped garlic
2 tbsp flour
1 quart milk
1 c clams in juice
1 c diced potatoes
1 tsp salt
1/4 tsp white pepper
1 tsp dry thyme
1/2 c heavy cream
In a pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute of 3 minuted. Remove from heat and add flour mixing well. Add milk and shick vigorously. Draim clams and add juice to soup. Slowly bring to a boil, mixing often. Reduce heat to a simmer. Add potatoes and seasonings, simmer for 10 min. Add clams and simmer another 5-8 minutes. Finish with heavy cream.
1/3 c Miracle Whip Salad Dressing
2/3 c sour cream
1/4 c confectioners sugar
3 tbsp sweet white onion, chopped fine
2 tbsp sweet pickle relish from jar with the relish juice
3 tsp carrot, chopped fine
1/4 tsp salt
Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food preocessor and add to onion. Mix in remaining ingredients and stir to blend thouroughly. Do not use electric mixer. Refrigerate for a least 2 hours to let flavors blend.
