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Recipes
Mushroom Loaf
By Mike_67
This recipe takes over 2 hours to prepare
- 1 cup chopped onion
- 1 teaspoon olive oil
- 1 red bell pepper, seeded and chopped
- 16 ounces Golden mushrooms, sliced
- 3 cups fresh breadcrumbs
- 1 tablespoon fresh herbs
- 2 large eggs, beaten
- 1 teaspoon salt
- 1 teaspoon Chipotle pepper
- 1 teaspoon paprika
- 8 ounces grated Cheddar cheese
- 2 plum tomato, sliced
White Bean, Pasta and Swiss Chard Soup
By Mike_67
In a large stockpot over medium heat, warm oil
- 1 tablespoon olive oil
- 2 yellow onions, coarsely chopped
- 2 carrots, coarsely chopped
- 1 small bunch red Swiss chard, thick stems removed, leave julienned in thin strips
- 6 cups chicken broth
- 2 (14 1/2 ounce) cans chopped tomatoes
- 2 tablespoons dried basil
- 3 garlic cloves, minced
- 1/4 teaspoon dry mustard
- 1 cup broken capellini pasta, cooked and drained
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1/4 cup finely chopped fresh flat-leaf parsley
- Grated Parmigiano-Reggiano cheese
- 2 (14 1/2 ounce) cans cannelloni beans
Dijon Sauce for Vegetables
By Mike_67
Blend ingredients and spoon over steamed Brussels sprouts or asparagus
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 teaspoon garlic salt
- 1/2 tablespoon Worcestershire sauce
- Dash of hot sauce
One Pot Autumn Bean Dinner
By Mike_67
Sauté mushrooms, onion, celery and carrots in olive oil in 3-quart saucepan, stirring occasionally, until tender
- 2 (15 ounce) cans cannellini beans
- 1 teaspoon olive oil
- 1 pound mushrooms, sliced
- 1 yellow onion, diced
- 1 celery stalk, diced
- 2 large carrots, diced
- 6 garlic cloves, minced
- 1 cup dry red wine
- 1 cup chicken broth
- 1 tablespoon liquid smoke
- 14.5 ounce can chopped tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- Salt and freshly ground pepper, to taste
- 1 tablespoon grated lemon zest
- 2 tablespoons chopped fresh parsley
Spinach Lasagna
By Mike_67
Sauté onion, green pepper, mushrooms and garlic in olive oil until tender
- 9 lasagna noodles
- 2 (12 ounce) bags fresh spinach
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chopped onion
- 1 cup chopped green pepper
- 16 ounces chopped mushrooms
- 2 jars spicy red pepper pasta sauce
- 16 ounces shredded FF mozzarella cheese
- 16 ounces cream cheese
- Italian spice
- Italian herbs
- Salt and black pepper, to taste
- Parmigiano-Reggiano
Mashed Potatoes
By Mike_67
In a large saucepan, combine potatoes and enough cold water to cover
- 4 large russets cut into 6 pieces each
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1 tablespoon salt
- 1/4 teaspoon white pepper
- 1/2 cup chopped chives (optional)
Mashed Potatoes
By Mike_67
In a large saucepan, combine potatoes and enough cold water to cover
- 4 large russets cut into 6 pieces each
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1 tablespoon salt
- 1/4 teaspoon white pepper
- 1/2 cup chopped chives (optional)
Meatless Lasagna (Lasagne di Magro)
By Mike_67
In northern Italy, lasagna usually is made with besciamella, a white sauce, and meat ragù
- For the sauce:
- 3 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1 yellow onion, finely chopped
- 5 lb. fresh tomatoes, peeled, seeded and chopped, or 2 cans (each 28 oz.) plum tomatoes, seeded and chopped, with juice
- Salt and freshly ground pepper, to taste
- 6 to 8 fresh basil leaves, torn into small pieces
- 1 1/4 About 1 1/4 lb. fresh pasta sheets, each cut into strips about 12 by 4 inches, or 1 1/4 lb.
- dried lasagna
- For the filling:
- 1 egg
- 3 cups ricotta cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 1/2 lb. fresh mozzarella cheese, thinly sliced
Greek Vegetable Salad
By Mike_67
Toss first six ingredients together and divide into serving bowls
- For the salad:
- 3 cups cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1 medium zucchini, peeled, halved, and cut into thin strips
- 1/2 purple onion, sliced
- 14 ounce jar artichoke heart quarters in water, drained
- 1 package baby field greens
- 1/2 cup pitted ripe olives
- 8 ounces crumbled feta cheese
- Fresh ground pepper
- 2 cups seasoned croutons
- +++++
- For the Lemon/Lime Oregano Salad Dressing:
- 1/2 cup minced oregano leaves
- 1 cup lime juice
- 1 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Mexican Potato Salad
By Mike_67
Cover potatoes with salted water in 5-quart saucepan
- 2 1/2 pounds red-skinned C-potatoes, quartered
- 1 cup frozen white corn, thawed
- 3/4 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 plum tomato, diced
- 5 canned, whole fire-roasted chilies, diced and seeded
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- 1 teaspoon sea salt
- 1 teaspoon dried cilantro