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Recipes
Garlic & Herb Roasted Shrimp
By Cyndi645
Preheat the oven to 400 degrees
- 1 stick unsalted butter
- 2 T olive oil
- 2 T minced garlic (about 4-5 cloves according to your taste)
- 2 tsp minced fresh rosemary leaves
- 1/4 tsp crushed red pepper flakes
- kosher salt/fresh ground black pepper
- 2 large lemons
- 2 pounds shrimp, peeled with tails on
- 1 tsp coarse sea salt
- 4 slices Italian bread toasted
Potato Soup
By Cyndi645
Jeff & Dad used to make this together
- Potatoes
- Onions
- Milk or 1/2 n 1/2
- salt/pepper
Fondue Night
By Cyndi645
Jason especially gets a kick out of doing this!
- MEATS:
- vegetable or peanut oil
- 1 1/2 lb trimmed beef tenderloin (cut into 3/4 inch cubes)
- 1 lb cleaned and peeled raw shrimp
- 2 lb chicken breasts (skinned, boned and cut into 3/4 inch cubes)
- VEGETABLES:
- mushrooms
- zucchini
- onion rings
- cauliflower
- TEMPURA BATTER:
- 1 c sifted flour
- 1 c iced water
- 1 slightly beaten egg
- 2 T salad oil
- 1/2 tsp sugar
- ----SAUCES-----
- COCKTAIL SAUCE
- for Seafood
- BORDELAISE SAUCE:
- 3/4 c freshly chopped mushrooms
- 2 tsp butter
- 4 tsp cornstarch
- 1 c beef stock
- 3/4 tsp dried tarragon leaves (crushed)
- 1 T lemon juice
- 1 T red wine
- CHINESE HOT MUSTARD:
- 1/4 c dry mustard
- 1/4 c boiling water
- 1 T salad oil
- 1/2 tsp salt
- WINE SAUCE:
- 3/4 c sauterne wine
- 1/4 c catsup
- 4 T cornstarch
- 1 T butter
Valerie Bertonelli's Buttered Lettuce Salad
By Cyndi645
Whisk the oil, vinegar, chives, salt and pepper to taste in bowl
- 1 T red wine vinegar
- 3 T olive oil
- 1 T chopped fresh chives
- Kosher salt and freshly ground pepper
- 1 head butter lettuce, separated into full leaves
- 2 thin slices pancetta or bacon. Cook crispy and broken into bite size
- 2 hard boiled eggs, halved and lightly salted
- 1/4 toasted hazelnuts, roughly chopped
- 1 1/2 oz Roquefort cheese crumbled
Rigatoni w/Sauce
By Cyndi645
Put sausage in a baking pan with a coating of olive oil and bake at 375 degrees for 20 minutes
- 1 lb Italian sausage
- 1 chopped onion
- 2 minced garlic cloves
- 29 oz can whole tomatoes
- 6 oz tomato paste
- 6 oz can water
- 1 tsp basil
- pinch of salt
- 1/4 tsp pepper
- 1/8 tsp dried oregano
- 2-4 oz cans mushroom
Aunt Rose's Chicken Cacciatore
By Cyndi645
Soak cut up chicken in salted water
- 2 cut up chicken breasts
- 1/2 c olive oil
- 3 minced garlic cloves
- 1 c chopped parsley leaves or
- celery leaves
- 29 oz plus 14.5 whole tomatoes
- salt/pepper/sugar
- capellini
Chicken French
By Cyndi645
Bone the chicken and cut into serving pieces (or use cutlets) and place between 2 pieces of waxed paper
- 2 whole chicken breasts (or you can use the already prepared cutlets)
- flour
- eggs
- salt/pepper
- olive oil
- 1 1/2 c white wine
- 1 stick butter
- lemon
Martha Stewart's Roast Chicken 101
By Cyndi645
Preheat oven to 425 degrees Let chicken and butter stand at room temp for 30 minutes
- 6 lb roasting chicken
- 2 T unsalted butter
- salt/pepper
- 2 medium onions (peeled &
- sliced crosswise 1/2 " thick)
- 1 lemon
- 3 large garlic cloves
- 4 sprigs fresh thyme
Filet of Sole
By Cyndi645
Sprinkle sole with salt and pack with ice cubes and 1/2 c water
- Sole filets
- butter
- freshly chopped parsley
- flour
- salt/pepper
- lemon
Cabbage & Franks Dinner
By Cyndi645
Heat oil in large skillet over medium heat
- 3 T olive oil
- 3 potatoes (cut into bite sized pieces)
- 2 sliced onions
- 1 small head of green cabbage
- shredded
- 1 clove crushed garlic
- 16 oz pkg frankfurters
- 2 T grey poupon
- 1 T cider vinegar
- 2 tsp brown sugar
- 1 tsp salt
- 1/4 tsp freshly ground pepper