Favorite Recipes - Index

To save you time in perusing this Category and determining what recipes are provided, a list of postings is provided below. Click on a title to go directly to its recipe page.

Angel Hair Pasta w/Chicken and Asparagus Posted September 26th, 2010
Split Pea Soup Posted September 22nd, 2010
Crab Cakes Posted September 22nd, 2010
Butternut Squash and Apple Casserole Posted October 10th, 2008
Honeydew Ice Parfait Posted September 29th, 2007
Shrimp and Artichoke Pasta Posted September 19th, 2007
Bruschetta - Mexicali Posted September 19th, 2007

Master Post Date 01/01/2008; 4:48pm

Angel Hair Pasta w/Chicken and Asparagus

1 pound of angel hair pasta
2 8-ounce chicken brease, grilled and cut
10 asparagus, cut diagonally
2 ounces sun-dried tomatoes
1 medium shallot, finely diced
2 ounces of extra virgin olive oil
8 ounces of veal or brown stock
splash of white wine
2 tablespoons butter
Grated Parmesan cheese
Salt and pepper

Saute shallots with olive oil and sun-dried tomatoes, then toss in the chicken and asparagus and turn. Add the cooked pasta. Finish with the veal stock, butter and white wine. Season to taste and sprinkle on cheese when served.

Split Pea Soup

I have made this crock pot recipe at least four times. It is one of my favorite 'winter' recipes.

INGREDIENTS:

16 oz dried split peas
1 lb ham, cooked, diced
7 cups water
1 onion, chopped
2 carrots, chopped
3/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon black pepper

PREPARATION:

Add all ingrediants to slow cooker, cover and cook on Low 10-12 hrs (or High for 5-6 hrs)

Crab Cakes

INGREDIENTS:

8 ounces lump crab meat

1/4 cup finely chopped celery

1/4 cup finely chopped onion

1/2 small clove garlic, finely minced, or dash garlic powder

1 tablespoon finely chopped red bell pepper

1 egg

2 tablespoons mayonnaise

1 teaspoon of Dijon-style mustard

1 teaspoon Worcestershire sauce

1 cup soft bread crumbs

1 1/2 teaspoons Creole seasoning or Old-Bay Seasoning

4 tablespoons butter

Flour for dusting

PREPARATION:

Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender.  Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sautéed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. Serve with a remoulade sauce or tartar sauce. Serves 4.

Butternut Squash and Apple Casserole

Butternut Squash and Apple Casserole


Butternut Squash and Apple Casserole
1 small butternut squash, about 2 pounds
2 apples, cored, peeled, sliced
1/2 cup brown sugar, firmly packed
1/4 cup cold butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Peel squash, scoop out seeds, and cut in small pieces.Place squash and apple slices in oblong baking dish (7x11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly.Distribute over squash and apple. Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.Butternut squash recipe serves 6 to 8.

Honeydew Ice Parfait Recipe

Honeydew Ice Parfait w/Berries & Port

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1 honeydew melon
Sugar
1 pint blackberries, blueberries, or raspberries
2 tablespoons white port

1. Cut the melon in half and scoop out the seeds. Using a spoon, scoop out chunks of melon flesh, putting them in a food processor. You should get about 1½ pounds of melon chunks.

2. Purée the melon and stir in 2 tablespoons sugar. Taste and add another tablespoon if necessary.

3. Pour the purée into a large, flat, metal pan, such as a baking pan, that will hold it to a depth of 3/4 to 1 inch. Freeze the purée for 30 minutes. Remove the pan from the freezer and stir the purée with a fork, breaking up any chunks of ice. (Try to avoid letting the melon ice freeze.) Repeat 4 or 5 times over 2 to 3 hours. Each time the ice will be a little less liquid and will stick together more. When it is firm enough to hold a shape, it is done.

4. Stir together the berries with 1 tablespoon sugar and the port. Spoon the ice into glasses and add some of the berries with the liqueur over the top. (Makes 6 servings)

SHRIMP & ARTICHOKE PASTA Recipe

SHRIMP & ARTICHOKE PASTA
1/4 cup olive oil
4 Tsp minced garlic
1lb pealed shrimp
1-1/2 cups canned artichoke hearts
1-1/2 cups feta cheese
3/4 cup chopped tomatoes
1/4 cup kalamata olives
3 Tbsp fresh lemon juice
3 Tbsp chopped parsley
2 Tbsp oregano
3/4 cup cream
12 oz penne pasta
toasted pine nuts

Saute garlic (30 sec) , add shrimp and saute till almost cooked (2 min), then add artichokes, feta, tomatoes, olives, oregano, lemon juice. then add cream and simmer slightly.

BRUSCHETTA MEXICALI Recipe

This makes a great appetizer that can be mixed up far in advance of its use. We took to a party at some friends and it was a huge success. All you have to do is place it on whatever bread you use, add cheese and microwave for about a minute.


BRUSCHETTA MEXICALI
2 Medium cobs sweet corn, 2 husked
2 tbsp Butter 25 mL
1 Large clove garlic, minced 1
1 tsp Chili powder 5 mL
1 Large ripe field tomato, 1 chopped
2 to 3 Chopped fresh 25 to 50
tbsp coriander mL
2 tsp Lime juice 10 mL Salt, pepper


After mixing ingredients, spoon onto hard "mini toasts" or similar type bread, sprinkle grated Mexican cheese and microwave for 1 minute.