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Chicken and Gnocchi Soup

6 servings | 40 min -1 hour


Ingredients:
1. 1 T olive oil
2. 1 diced onion
3. 3 diced stalks of celery
4. 3 minced cloves of garlic
5. 2 shredded carrots
6. 1 lbs cooked cubed chicken breast
7. 4 c chicken broth
8. 16 oz. package Gnocchi
9. 6 oz. bag baby spinach leaves
10. 1 T cornstarch
11. 2 T cold water
12. 2 c Half and Half cream
13. Salt and ground pepper to taste
Directions:
1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and
carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and
chicken broth; bring to a simmer.
2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4
minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and halfand-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season
to taste with salt and black pepper.
Notes:
http://allrecipes.com/recipe/218794/chicken-and-gnocchi-soup/
Pull chicken rather than cube it. Add some parmesan. Serve with bread.

Gnocchi Dumplings
4 servings | 1 hour

Ingredients:
1. 2 potatoes
2. 2 c All-purpose flour
3. 1 egg
Directions:
1. Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until
tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough
forms a ball. Shape small portions of the dough into long "snakes". On a floured surface,
cut snakes into half-inch pieces.
3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3
to 5 minutes or until gnocchi have risen to the top; drain and serve.
Notes:
http://allrecipes.com/recipe/18465/gnocchi-i/

Creamy Bay Scallop Spaghetti


4 servings | ??
Ingredients:
1. 8 oz uncooked thick spaghetti
2. 1 T vegetable oil
3. 1 lbs bay scallops

4. 2 T butter
5. 3 cloves garlic, minced
6. 2 t grated lemon zest
7. 1 pinch red pepper flakes
8. 1/3 c dry sherry
9. 1 c heavy cream
10. salt and pepper to taste
11. 1 lemon, juiced
12. 2 T chopped Italian parsley, divided
13. Freshly grated Parmigiano-Reggiano cheese, for serving
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling
water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute
less than directed on the package.
2. Heat oil in a large skillet over high heat. When oil just starts to smoke, add
scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn.
Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red
pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute.
Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt,
pepper, and lemon juice.
3. Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the
parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from
heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm
bowls.
Notes:
http://allrecipes.com/recipe/255021/creamy-bay-scallop-spaghetti/
Use tagliatelle instead of spaghetti, it supposedly tastes good by itself
Mushroom-Stuffed Beef Tenderloin
10-12 servings | 9 - 10 hours
Ingredient:
1.
2.
3.
4.
5.
6.
7.
8.

c Marsala wine
c minced onion
c olive oil
2 T red wine vinegar
t salt
t pepper
5-6 lbs beef tenderloin, trimmed
1 lbs fresh mushrooms, sliced

9. c sliced green onions


10. 2 cloves garlic, crushed
11. 3 T butter/margarine, melted
12. cup Marsala wine
13. 1 cup soft whole wheat bread crumbs
14. Garlic salt to taste
15. Freshly ground pepper to taste
16. 8 slices of bacon
Directions:
1. Combine first 6 ingredients in a small bowl; stir well. Place tenderloin in a large
shallow dish, pour wine mixture over tenderloin. Cover and marinate in refrigerator 8
hours, turning occasionally.
2. Saute mushrooms, green onions, and garlic in butter in a large skillet over
medium heat until tender. Add cup of wine and simmer until liquid evaporates.
Remove from heat. Add breadcrumbs, toss gently, and set aside.
3. Remove tenderloin from marinade; discard marinade. Slice tenderloin lengthwise
to, but not through the center leaving one long side connected.
4. Spoon stuffing mixture into open of the tenderloin. Fold top side over stuffing,
and tie securely with heavy string at two inch intervals. Sprinkle with garlic salt and
pepper. Place tenderloin, seam side down, on a rack in a roasting pan. Insert meat
thermometer into thickest portion of tenderloin.
5. Bake uncovered at 425 degrees for 30 minutes. Cut strings and remove the
tenderloin. Arrange bacon slices in a crisscross pattern over tenderloin; secure at ends
with wooden picks. Bake an additional 15 to 20 minutes or until bacon is crisp and the
thermometer is registered 140-160 (rare to medium) Remove wooden picks.
Suzys Mashed Potatoes
8 servings | 30 min
Ingredients:
1.
2.
3.
4.
5.

2 pounds small red potatoes, quartered


1/2 cup butter
1/2 cup milk
1/4 cup sour cream
salt and pepper to taste

Directions:
1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until

tender but still firm, about 10 minutes. Drain, and place in a large bowl.
2. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together
until smooth and creamy.

Notes:
http://allrecipes.com/recipe/22986/suzys-mashed-red-potatoes/
Serve with the Mushroom-Stuffed Beef Tenderloin

Miso Marinated Wild King Salmon


8 servings | 5-6 hours
Ingredients:
1.
2.
3.
4.
5.
6.

8 6 oz wild king salmon filets


c sake
2 c mirin(sweetened rice wine)
3 c white miso
2 cups sugar
Olive oil

Directions:
1. In saucepan, bring sake and mirin to a boil and reduce by
2. Add miso and sugar, bring back to boil and reduce for 15 minutes
3. Remove from heat and cool to room temperature. Marinate salmon refrigerated in
miso reduction for 5 hours, reserving 1 cup for garnish
4. After marinating lightly coat bottom of large saute pan with olive oil

5. Sear marinated salmon filets over high heat, approximately 4 minutes per side for
medium rare, more for medium
Notes:
Charlotte Taste published by Charlotte Taste Magazine
Serve over white rice or basmati rice?

Daves Low Country Boil


15 servings | 1 hour
Ingredients:
1.
2.
3.
4.
5.
6.

1 T seafood seasoning (such as Old Bay), or to taste


5 lbs new potatoes
3 (16 oz) packages cooked kielbasa sausage, cut into 1 pieces
8 ears fresh corn, husks and silks removed
5 lbs whole crab, broken into pieces
4 lbs fresh shrimp, peeled and deveined

Directions:
1. Heat a large pot of water over an outdoor cooker, or medium-high heat indoors.
Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook
for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the
shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
2. Drain off the water
Notes:
http://allrecipes.com/recipe/44033/daves-low-country-boil/

Maybe put some onions in it. Be sure to reduce ingredients unless youre really feeding 15.
You cant do anything wrong with this recipe except put the wrong amount of seasoning, it doesn't even
have to be Old Bay, mom did it with some random Zatarains seasoning.

Chocolate-Bourbon-Butterscotch Icebox Cake


10 -12 servings | 10 hours

Ingredients:
1. 1/2 cup cornstarch
2. 3 cups milk
3. 4 large eggs
4. 1/2 cup butter
5. 2 cups firmly packed dark brown sugar
6. 2 cups heavy cream
7. 1 tablespoon vanilla extract
8. Pinch of sea salt
9. 1/4 cup bourbon
10. 64 chocolate wafers
11. Sweetened Whipped Cream
12. Garnish: crushed chocolate wafers
Directions:
1. Place cornstarch in a medium bowl. Gradually whisk in milk and eggs.
2. Melt butter in a Dutch oven over medium heat, and stir in brown sugar. Cook,
stirring constantly, about 10 minutes or until mixture bubbles and becomes shiny.
3. Gradually whisk cream into butter mixture. (Mixture will bubble and clump but
will get smooth as it cooks.) Cook, whisking constantly, 4 to 5 minutes or until smooth.

4. Gradually whisk about one-fourth of hot butter mixture into egg mixture, 1/2 cup
at a time. Gradually add egg mixture to remaining hot butter mixture, whisking
constantly.
5. Increase heat to medium-high. Add vanilla and salt, and cook, whisking
constantly, about 5 minutes or until mixture thickens and just begins to bubble. Remove
from heat, and stir in bourbon. Place plastic wrap directly onto warm filling (to prevent a
film from forming). Cool completely (about 2 hours).
6. Place 16 cookies in a single layer on bottom of a 9-inch square pan. Spread 1 1/2
cups pudding over cookies. Repeat layers 3 times, using remaining pudding on top layer.
Cover and chill 8 to 24 hours. Just before serving, top with Sweetened Whipped Cream.
Notes:
Southern Living June 2015 issue

Old Fashioned Coconut Cream Pie


8 servings | 4 hours 50 mins
Ingredients:
1.
2.
3.
4.
5.
6.
7.
8.
9.

1 c sweetened flaked coconut


3 c half-and-half
2 eggs, beaten
3/4 c white sugar
1/2 c all-purpose flour
1/4 t salt
1 t vanilla extract
1 (9 in) pie shell, baked
1 c frozen whipped topping, thawed

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until

golden brown, about 5 minutes.


3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and
mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2
minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut
and the vanilla extract. Reserve the remaining coconut to top the pie.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and with the reserved coconut.

Notes:
http://allrecipes.com/recipe/12481/old-fashioned-coconut-cream-pie/

Perfect Pumpkin Pie


8 servings | 1 hour 10 mins
Ingredients:
1.
2.
3.
4.
5.
6.
7.
8.

1 (15 oz) can pumpkin


1 (14 oz) can EAGLE BRAND Sweetened Condensed Milk
2 large eggs
1 t ground cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/2 t salt
1 (9 in) unbaked pie crust

Directions:
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs,

spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes
or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store
leftovers covered in refrigerator.
Notes:
http://allrecipes.com/recipe/23439/perfect-pumpkin-pie/

White Chocolate Macadamia Nut Cookies


48 servings | 45 min
Ingredients:
1. 1 c butter, softened
2. 3/4 c packed light brown sugar
3. 1/2 c white sugar
4. 2 eggs
5. 1/2 t vanilla extract
6. 1/2 t almond extract
7. 2 1/2 c all-purpose flour
8. 1 t baking soda
9. 1/2 t salt
10. 1 c coarsely chopped macadamia nuts
11. 1 c coarsely chopped white chocolate
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until

smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in
the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased
cookie sheets.
3. Bake for 10 minutes in the preheated oven, or until golden brown.
Notes:
http://allrecipes.com/recipe/10025/white-chocolate-macadamia-nut-cookies-iii/

Lemon Cookies
12 servings | 3 hours
Ingredients:
1. 1/2 c unsalted butter, softened
2. 3/4 c granulated sugar
3. 2 T light brown sugar, packed
4. 1 large egg
5. 1 T lemon extract
6. 2 T lemon zest
7. 1 T honey
8. yellow food coloring, optional and as desired
9. 2 c flour
10. 2 t cornstarch
11. pinch salt, optional and to taste
12. 1 t baking soda
13. 2 T lemon juice
14. confectioners' sugar for dusting, optional
Directions:
1. To the bowl of a stand mixer combine the butter, sugars, egg, lemon extract, and

beat on medium-high speed until creamed, about 4 minutes.


2. Stop, add the lemon zest, honey, optional food coloring, and beat on medium-high
speed until well combined, about 2 minutes.
3. Stop, add the flour, cornstarch, optional salt, baking soda, and lemon juice. Beat
on low speed until just combined, about 1 minute.
4. Stop, using a large cookie scoop, 1/4-cup measure, or your hands, form
approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for
at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will
bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, oil a baking sheet, and place dough mounds on baking
sheet, spaced at least 2 inches apart, and bake for about 10 minutes, or until edges have
set and tops are just set, even if slightly undercooked; don't overbake or undersides could
become too browned. Cookies firm up as they cool. Allow cookies to cool on baking
sheet for about 10 minutes before serving, and optionally dust with confectioners sugar
Notes:
http://www.averiecooks.com/2014/08/soft-and-chewy-lemon-cookies.html (paraphrased)
Chocolate Chocolate Chip Cookies

12 servings | 1 hour
Ingredients:
1.
2.
3.
4.
5.
6.
7.
8.
9.

2 c all-purpose flour
1/2 c cocoa powder
1 t baking soda
1 c softened butter
3/4 c white sugar
3/4 c packed brown sugar
2 eggs
1 t vanilla extract
2 c semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa

powder, and baking soda.


2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large
bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg
along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the
chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls
onto ungreased baking sheets.
3. Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the
cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool
completely.
Notes:
http://allrecipes.com/recipe/10666/chocolate-chocolate-chip-cookies-ii/

Caramel Macchiato Cheesecake


12 servings | 10 hours 30 mins
Ingredients:
1. 2 c graham cracker crumbs

2. 1/2 c butter, melted


3. 2 T white sugar
4. 3 (8 oz) packages cream cheese, softened
5. 1 c white sugar
6. 3 eggs
7. 1 (8 oz) container sour cream
8. 1/4 c brewed espresso or strong coffee
9. 2 t vanilla extract
10. pressurized whipped cream
11. caramel ice cream topping
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform

pan with nonstick cooking spray.


2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of
sugar until well combined. Press into the bottom of the prepared springform pan, and 1
inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire
rack.
3. Reduce oven temperature to 325 degrees F (165 degrees C).
4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy.
Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well
after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked
and cooled crust.
5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the
oven off, partially open the door and allow the cheesecake to rest for 15 minutes more.
Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack
to room temperature, then cover the springform pan with plastic wrap, and chill in the
refrigerator for 8 hours.
6. To serve, cut the cheesecake into wedges and garnish each slice with whipped
cream and caramel sauce.
Notes:
http://allrecipes.com/recipe/112239/caramel-macchiato-cheesecake/

Peanut Butter Cookies


6 servings | 6-8 mins
Ingredients:
1. 1 c peanut butter
2. 1 c white sugar
3. 1 egg

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with

parchment paper.
2. Combine the peanut butter, white sugar and egg. Mix until smooth.
3. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F
(175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they
are still soft and just barely brown on the bottoms.
Notes:
http://allrecipes.com/recipe/11352/three-ingredient-peanut-butter-cookies/

Biscotti Toscani
42 servings | 1 hour 30 min
Ingredients:
1.
2.
3.
4.
5.
6.
7.
8.

1/3 c butter
3/4 c white sugar
2 eggs
1 t vanilla extract
1/4 t almond extract
2 t orange zest
2 1/4 c all-purpose flour
1 1/2 t baking powder

9. 1/8 t ground nutmeg


10. 1/4 t salt
11. 1 c semisweet chocolate chips
12. 1/2 c toasted almond pieces
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large
baking sheet.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla,
almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the
creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form
into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart
on the prepared baking sheet.
3. Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a
wire rack for 5 minutes.
4. With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the
slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire
rack to cool.
5. Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the
microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread
chocolate onto one side of each cookie. Let stand at room temperature until set. Store
biscotti at room temperature in an airtight container.
Notes:
http://allrecipes.com/recipe/11010/biscotti-toscani/

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