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Recipes
Lemon Pepper Fettucini with Artichokes and Sun Dried Tomatoes
By Nemo
Saute artichoke hearts in olive oil
- 1/2 cup artichoke hearts, chopped
- 3 1/2 Tbs olive oil
- 2 Tbs sun-dried tomatoes
- 2 Tbs garlic, crushed
- 4 Tbs white wine
- 11 oz Florentyna's fresh lemon pepper fettuccini, long cut
- 1/4 cup pine nuts, roasted
- 1/2 cup asparagus tips, precooked
The Ultimate Potato Gratin
By Nemo
Preheat the oven to 375 degrees F
- 1 head savoy cabbage, cored, cleaned, and shredded
- 1 (2-inch) piece slab bacon, thinly sliced
- 2 Tbs unsalted butter, plus more for greasing the gratin dish
- 4 garlic cloves, finely chopped
- 1/2 bunch fresh chives, finely chopped to 1/4 cup
- Sea salt and freshly ground black pepper
- 2 lbs baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
- 2 1/2 cups heavy cream
- 2 cups grated Parmesan
King Crab Legs with Ginger Butter
By Nemo
King crab is widely available as frozen cooked legs
- Ginger Butter:
- 3/4 cup (1 1/2 sticks) unsalted butter
- 4 teaspoons fresh ginger, peeled and grated
- 1 teaspoon grated lime zest
- 2 teaspoons fresh lime juice
Seared Hawaiian Ahi with Wild & Basmati Rice in Shiitake Teriyaki Beurre Blanc
By Nemo
Season the Ahi with salt and pepper
- Beurre Blanc:
- 2 lbs sushi grade Ahi tuna, cut into 6 (5-ounce) portions
- Salt and freshly ground black pepper
- 4 Tbs olive oil
- 1/2 cup shiitake mushrooms, stemmed and sliced
- 1/2 cup white mushrooms, sliced
- 1/2 cup sherry
- 1/2 cup scallions, chopped
- 1 cup teriyaki glaze, recipe follows
- 1 cup buerre blanc, recipe follows
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 1/2 cup red onions, chopped
- 12 oz cooked wild rice
- 18 oz cooked basmati rice
- 1/2 cup Japanese vinaigrette, recipe follows
- 3 tsp scallion julienne, for garnish
- Teriyaki Glaze
- 6 Tbs soy sauce
- 2 Tbs brown sugar
- 2 tsp white sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 6 Tbs Japanese vinegar
- 3 Tbs sake or sherry
- 1 tsp arrowroot
- 1 Tbs water
- 1 cup white wine
- 1 Tbs shallots, chopped
- 2 Tbs rice vinegar
- 1 cup cold unsalted butter, cut into small pieces
- Salt, to taste
- Japanese Vinaigrette:
- 1/2 cup white vinegar
- 1/3 cup mirin
- 1/4 cup seasoned rice wine vinegar
- 1/2 tsp soy sauce
- 1 tsp sesame oil
- 1/4 cup sugar
Jellied Cranberry Sauce
By Nemo
Packed with Fruit flavor, red Zinfandel is the perfect wine to add depth of flavor to this simple and elegant cranb...
- 2 bags fresh or frozen cranberries (12 oz each)
- 3 Cups sugar
- 1/2 Cup red Zinfandel
- 1/2 Cup cranberry juice cocktail
- 1/2 Cup fresh orange juice
- 1 tsp chopped fresh rosemary
- Minced zest of 1 orange
Spaghetti Sauce (Kelsey)
By Nemo
- 2 cans diced tomatoes
- 1 can tomato sauce
- 1 can tomato paste
- 2 packets spaghetti seasoning
- 1 palm-full oregano
- sprinkle Kosher salt
- few splashes Red wine
- garlic powder
- lemon pepper
- water, to thin
Mini-Cake Donuts
By Nemo
Recipe for mini-donuts that came with Norpro pan
- Donuts:
- 2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 T. butter, melted
- 2 eggs, beaten
- 3/4 cup milk
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Glaze:
- 1 cup confectioner's sugar
- 2 T. HOT water
Colcannon
By Nemo
Steam the potatoes in their skins for 30 minutes
- 3 lbs potatoes, scrubbed
- 2 sticks butter
- 1 1/4 cups hot milk
- Freshly ground black pepper
- 1 head cabbage, cored and finely shredded
- 1 (1-pound) piece ham or bacon, cooked the day before
- 4 scallions, finely chopped
- Chopped parsley leaves, for garnish
Sushi
By Nemo
Steamed white rice: Wash rice and add water
- Sushi Rice:
- 1 1/2 cups rice
- 1 3/4 cups water
- Sushi Vinegar:
- 2/3 cups rice vinegar - unseasoned
- 10 T sugar
- 2 T salt
- Shiitake & Kampyo Broth:
- 3-5 shiitake
- 3 feet (apprx) kampyo strands
- 4 cups water
- 1 pkg dashi
- 1/4 cup sugar
- 1/4 cup shoyu
Chocolate Better-Than-Sex Cake
By Nemo
In a bowl, combine 2 T. of the cake mix with the chocolate chips and pecans
- 18.25 oz chocolate cake mix
- 12 oz semi-sweet chocolate chips
- 3/4 cup pecans
- 4 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tsp vanilla extract
- 4 oz instant chocolate pudding
- 8 oz sour cream
- FROSTING
- 1/2 cup butter or margarine
- 1 cup brown sugar
- 1/4 cup evaporated milk
- 1/4 cup sifted powdered sugar