World Best Flakes : July 2016

Sunday, July 31, 2016

Sauteed Cauliflower Delight

Ingredients

Servings: 4
1/4 cup olive oil
1 red onion, chopped
1 head cauliflower, cut into florets
1 cup cherry tomatoes, halved, or more to taste
2 tablespoons raisins
1 teaspoon white sugar
1 clove garlic, minced
1 teaspoon dried parsley
1/4 teaspoon red pepper flakes
1 tablespoon fresh lemon juice, or to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. drizzle lemon juice over cauliflower.

super-delicious zuppa toscana

Ingredients

Servings: 6
1 pound bulk mild italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time:

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cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.

Venia's Tuna Salad

Ingredients

Servings: 4
1 cup mayonnaise
1/2 teaspoon salt
1 large head iceberg lettuce - rinsed, dried, and chopped
1 onion, chopped
1 tomato, chopped
1 (6 ounce) can tuna, drained and flaked

Recipe

Preparation Time:

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in a large bowl, whisk together the mayonnaise and salt. stir in the lettuce, onion, tomato and tuna until all ingredients are coated. enjoy!

Black Bean And Rice Enchiladas

Ingredients

Servings: 8
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded cheddar cheese
3 tablespoons chopped fresh cilantro leaves
1/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

bbq salmon over mixed greens

Ingredients

Servings: 6
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 (6 ounce) fillets salmon
olive oil
1 1/2 cups tomato-vegetable juice cocktail
1 tablespoon balsamic or vinegar
1/2 cup chopped tomatoes
4 tablespoons olive oil
1 pound mixed salad greens, rinsed and dried

Recipe

Preparation Time:

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in a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. cover, and refrigerate for 6 hours.
preheat grill for high heat.
lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.
in a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.
divide greens among individual serving plates. top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.

Fish On A Plank

Ingredients

Servings: 6
1 cedar plank
6 (5 ounce) mahi mahi fillets
1 cup bottled teriyaki sauce
2 mangos - peeled, seeded and diced
1/2 red bell pepper, seeded and chopped
4 green onions, chopped
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
salt and pepper to taste
1/2 teaspoon garlic powder
1 teaspoon fresh lime juice
1 teaspoon lemon juice
2 teaspoons olive oil
1 teaspoon chipotle seasoning
1 teaspoon red pepper flakes
1 teaspoon hot-pepper sauce

Recipe

Preparation Time:

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in a medium bowl, combine the mangos, bell pepper, green onion, cilantro and jalapeno pepper. season with salt, pepper, garlic powder and lime juice. stir together then cover and refrigerate until serving to blend the flavors.
soak the plank in water for at least 2 hours, longer if possible. place the mahi mahi fillets in a shallow dish and coat with teriyaki sauce. cover, and marinate for at least 1 hour.
prepare a grill for indirect heat. if using charcoal, arrange and light coals under one half of the grill. sprinkle lemon juice over the fish fillets and season with chipotle seasoning, red pepper flakes and hot pepper sauce. place the fillets on the plank.
place the plank on the grill over direct heat. cover and cook for 10 minutes. move the plank with the fish over to indirect heat (the cooler part of the grill), cover and cook for 10 more minutes or until fish can be flaked with a fork. top fillets with mango salsa and serve hot.

Tasty Spicy Rice Pilaf

Ingredients

Servings: 4
2 tablespoons butter
1 onion, diced
1 roasted red pepper, diced
6 mushrooms, chopped
6 cloves garlic, minced
2 cups uncooked instant rice
3 cups chicken stock
2 teaspoons red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

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melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. stir in rice. add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. season with red pepper flakes, salt, and black pepper.

Puttanesca I

Ingredients

Servings: 4
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time:

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bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
toss pasta with sauce, and serve.

spaghetti and meatballs paleo-style

Ingredients

Servings: 4
meatballs:
1 pound lean ground beef
1 onion, grated
1/2 cup cooked quinoa
1/4 cup milk
2 cloves garlic, minced
1 egg, beaten
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 tablespoon olive oil
pasta:
1 teaspoon olive oil, or to taste
salt to taste
1 large spaghetti squash, halved and seeded
sauce:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 cup sliced fresh mushrooms
1 small green bell pepper, chopped
1/2 zucchini, sliced
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon honey

Recipe

Preparation Time:

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mix beef, grated onion, quinoa, milk, 2 cloves minced garlic, egg, 2 tablespoons basil, 2 tablespoons oregano, 1 teaspoon red pepper flakes, salt, and black pepper together in a bowl until evenly combined. form mixture into 1 1/2-inch meatballs.
heat 1 tablespoon olive oil in a large skillet over medium-high heat. working in batches, cook meatballs in hot oil until browned on all sides, 5 to 10 minutes.
fill a large pot with 2 to 3 inches of cold water, 1 teaspoon olive oil, and a pinch of salt. place spaghetti squash, cut side down, into pot. cover the pot with a lid and place over high heat; cook until squash is tender, about 20 minutes. drain and shred squash into "noodles" by scraping out the flesh with a fork.
heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. saute chopped onion, 2 cloves minced garlic, and 1 teaspoon red pepper flakes in hot oil until soft and translucent, 5 to 7 minutes. stir mushrooms, green bell pepper, zucchini, and olives into onion mixture; saute until slightly softened, 3 to 5 minutes. add tomatoes, 2 tablespoons basil, 2 tablespoons oregano, and honey; bring to a simmer.
gently stir meatballs into tomato mixture, return to a simmer, and cook, stirring occasionally, until meatballs are heated through and vegetables are tender, 20 to 30 minutes. divide squash "noodles" between serving bowls and ladle sauce and meatballs over the top.

orange roughy in a mushroom sauce

Ingredients

Servings: 3
2 cups sliced fresh mushrooms
1 1/4 cups finely chopped onions
1 1/2 tablespoons lemon pepper
1 tablespoon italian seasoning
1 teaspoon ground black pepper
salt to taste
12 ounces plain nonfat yogurt
1/4 cup grated parmesan cheese
3/4 pound orange roughy fillets
2 tablespoons italian seasoned bread crumbs
paprika to taste
3 sprigs fresh parsley, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line a baking pan with aluminum foil, and coat with cooking spray.
in a medium saucepan coated with cooking spray over medium heat, cook and stir the mushrooms and onions about 4 minutes. season with lemon pepper, italian seasoning, pepper, and salt. remove from heat, and allow to cool about 10 minutes. thoroughly blend in the yogurt and parmesan cheese.
arrange each orange roughy fillet in the prepared baking pan over about 2 tablespoons of the mushroom mixture. top fillets with the remaining mushroom mixture. sprinkle with bread crumbs.
bake 30 minutes in the preheated oven, or until the fish is easily flaked with a fork. season with paprika and garnish with parsley to serve.

Puttanesca I

Ingredients

Servings: 4
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
toss pasta with sauce, and serve.

catch of the day

Ingredients

Servings: 1
1 trout, cleaned and head removed
1 clove garlic, sliced
1 lemon, sliced
1 sprig fresh basil
1 sprig fresh rosemary
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

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preheat an outdoor grill for medium-high heat.
line the cavity of the fish with slices of garlic, and slices of lemon. stuff the fresh basil and rosemary inside. season with salt and pepper. wrap the fish in foil, and set on wire rack over a campfire, or on the grill.
cook for 15 to 20 minutes over direct heat, or until fish flakes easily with a fork. remove herbs and lemon from the fish. hold the fish up by its spine, and comb the meat from the bones using a fork. serve with lemon wedges for squeezing over fish.

Cherry-cornflake Cookies

Ingredients

Servings: 4
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
2 eggs
1/8 cup milk
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup chopped raisins
1/3 cup finely chopped candied cherries
1 1/3 cups crushed cornflakes cereal
20 candied cherries, quartered

Recipe

mix together flour, baking powder and salt and set aside.
in large mixing bowl, beat butter and sugar until light and fluffy. add eggs and beat well. stir in milk and vanilla, then add flour mixture. combine well. add nuts, raisins and chopped cherries.
shape dough into balls using level tablespoon as measure. roll in crushed cornflakes. place two inches apart on greased cookie sheets. top with cherry quarter.
bake at 375 degrees f (190 degrees c) for approximately 10 minutes until lightly browned. remove immediately from sheets and cool on wire racks.

evacuation tuna & pasta salad

Ingredients

Servings: 8
3 cups rotelle pasta
3 hard-cooked eggs, chopped
1 (12 ounce) can tuna, drained and flaked
3/4 cup shredded cheddar cheese
3/4 cup chopped celery
1/4 cup finely chopped onion
1/2 cup roasted red peppers, drained and chopped
1 (8 ounce) can lima beans, drained
3/4 cup mayonnaise
1/2 lemon, juiced
1/2 teaspoon paprika
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and cool.
in a large bowl, combine pasta, eggs, tuna cheddar cheese, celery, onion, roasted red pepper, and lima beans. whisk together mayonnaise, lemon juice, and paprika. season with salt. pour dressing over pasta mixture, and mix together.

exquisite pizza sauce

Ingredients

Servings: 1
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees f/45 degrees c)
3 tablespoons grated parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

Recipe

Preparation Time:

Ready Time:

in a small bowl, combine tomato paste, water, parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

fasolakia

Ingredients

Servings: 6
1/2 cup extra-virgin olive oil, divided
1 white onion, chopped
2 (15 ounce) cans green beans, drained
2 (14.5 ounce) cans diced tomatoes in juice
3 red potatoes, cut into bite-size pieces
1 1/2 tablespoons dried mint
1 tablespoon parsley flakes
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 tablespoon water, or as needed
2 teaspoons garlic powder

Recipe

Preparation Time:

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heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes. mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture. bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.

baked butter herb perch fillets

Ingredients

Servings: 4
1/2 cup butter, melted
2/3 cup crushed saltine crackers
1/4 cup grated parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 pound yellow perch fillets

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
pour butter into a shallow dish. combine cracker crumbs, parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. arrange coated fillets on a baking sheet.
bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

chef john's cioppino

Ingredients

Servings: 6
2 tablespoons butter
2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
1 pinch salt
4 cloves garlic, minced
2 cups white
1 (28 ounce) can tomato puree
2 cups water
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon worcestershire sauce
5 thin lemon slices
12 ounces cod, cut into 1-inch pieces
1 dungeness crab, cleaned, cooked, and cracked
1 pound medium raw shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil (optional)
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine butter and olive oil in a large dutch oven over medium-low heat.
stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. stir in garlic and cook for 1 minute.
stir into onion mixture; increase heat to high and bring to a simmer.
stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and worcestershire sauce. reduce heat to low and simmer 35 minutes.
increase heat to high and bring mixture to a boil. stir in lemon and cod, return to simmer, about 2 minutes.
stir in crab, shrimp, and mussels. cover and simmer until all mussels are cooked and open, about 5 minutes.
stir in fresh parsley and basil; season with salt and pepper to taste.

Black Bean And Rice Enchiladas

Ingredients

Servings: 8
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded cheddar cheese
3 tablespoons chopped fresh cilantro leaves
1/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

funco's salmon fish cakes

Ingredients

Servings: 32
2 potatoes, peeled and cubed
2 pounds boneless salmon fillets
2 cups dry bread crumbs
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
2 eggs
1 onion, minced
1/2 cup minced celery
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup chopped fresh parsley
4 cloves garlic, minced
salt and black pepper to taste
1/2 cup butter
1/2 cup vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two in a large mixing bowl. mash until no lumps remain, then refrigerate until cold.
while the potatoes are cooking, place the salmon fillets into a wide, shallow pan, and cover with lightly salted water. bring to a simmer over medium-high heat. once simmering, reduce heat to low, and cook until the salmon flakes easily with a fork and is opaque in the center, about 10 minutes. drain the salmon, and refrigerate until cold.
stir the bread crumbs, red pepper flakes, and garlic powder together in a bowl; set aside. stir the eggs, onion, celery, green onion, bell pepper, parsley, and garlic into the mashed potatoes. shred the chilled salmon with your fingers and place into the bowl with the mashed potatoes. season to taste with salt and pepper, and gently stir the mixture until just blended. divide into 1/4 cup portions, and shape into 1/2 inch thick patties. carefully press the fish cakes into the seasoned bread crumbs, and place a plate - do not stack.
heat the butter and oil in a large skillet over medium heat. cook the fish cakes in batches until the bread crumbs are golden brown on both sides, and the fish cakes are hot in the center, 3 to 4 minutes per side.

spicy pulled lamb pushover

Ingredients

Servings: 12
1 (12 ounce) can tomato paste
1/2 cup apple vinegar
2 tablespoons dried onion flakes
2 tablespoons prepared yellow mustard
2 tablespoons molasses
4 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons liquid hickory smoke flavoring
7 tablespoons brown sugar
2 tablespoons kosher salt
1 tablespoon ground cumin
2 teaspoons ground dried chipotle pepper
2 teaspoons hot smoked paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon mustard powder (such as keen's®)
1 teaspoon cayenne pepper
3 3/4 pounds lamb shoulder roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix tomato paste, vinegar, onion flakes, yellow mustard, molasses, garlic, olive oil, and liquid smoke in a bowl to create a thick paste. stir brown sugar, kosher salt, cumin, chipotle pepper, paprika, black pepper, garlic powder, mustard powder, and cayenne pepper into tomato paste mixture.
place lamb shoulder into a slow cooker and add paste mixture.
cook on high for 4 hours. shred lamb with 2 forks and remove bone. reduce heat to low and continue cooking for 1 to 2 more hours.

bow ties with sausage, tomatoes and cream

Ingredients

Servings: 6
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
stir cooked pasta into sauce, and heat through. sprinkle with parsley.

crabby cliff's mushroom puffs

Ingredients

Servings: 18
2 tablespoons olive oil
3 cups fresh chopped mushrooms
2 green onions, chopped
1 clove garlic, crushed
1/2 teaspoon ground cayenne pepper
4 ounces cream cheese, softened
1 (6 ounce) can crabmeat, drained and flaked
1 (17.5 ounce) package frozen puff pastry sheets, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
heat the olive oil in a medium saucepan over medium heat. stir in the mushrooms, green onions, garlic and cayenne pepper. cook 10 minutes, or until tender. transfer the mushroom mixture to a medium bowl. blend in the cream cheese and crabmeat.
on a lightly floured flat surface, roll each pastry sheet into a 12x12 inch square. cut each sheet into nine 4x4 inch squares. place 1 tablespoon of the mushroom mixture each pastry square. fold the squares by bringing the corners to the center, creating an x. place the squares on a medium baking sheet.
bake 20 minutes in the preheated oven, or until golden brown.

easy tomato pie

Ingredients

Servings: 1
1 (9 inch) unbaked pie shell
2 eggs, beaten
1 cup whole milk
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
1 1/2 tablespoons dried minced onion
1/2 cup cottage cheese
5 plum tomatoes, diced
1 1/4 cups shredded swiss cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. spread tomatoes evenly across bottom of pastry shell, then sprinkle with swiss cheese. pour egg mixture over cheese.
bake in preheated oven for 45 minutes, until set in center.

Classic Crab And Shrimp Salad

Ingredients

Servings: 4
6 ounces fresh crabmeat, drained and flaked
5 ounces small cooked shrimp, chopped
1 stalk celery, diced
1 green bell pepper, seeded and chopped
1 onion, diced
3/4 cup mayonnaise
2 teaspoons fresh dill, finely chopped
1 teaspoon worcestershire sauce
salt and ground black pepper to taste

Recipe

Preparation Time:

Ready Time:

place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. stir in the mayonnaise, dill, and worcestershire sauce until evenly blended. season to taste with salt and pepper. refrigerate 1 hour before serving.

antipasto

Ingredients

Servings: 1
4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

Cook Time:

Ready Time:

in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.

True Maryland Crab Cakes

Ingredients

Servings: 8
3 tablespoons pancake mix
1 tablespoon prepared yellow mustard
3 tablespoons mayonnaise, or to taste
1 egg, beaten
1 tablespoon chopped fresh parsley
1 pound cooked crabmeat, flaked
3 cups vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. fold in the crabmeat. form into 3 inch patties.
heat the oil in a large skillet over medium to medium-high heat. there should be enough oil to reach half way up the sides of the crab cakes. when the oil is hot, carefully place the patties in the pan. fry until golden brown on each side, about 8 minutes per side. if patties are browning too fast, reduce the heat. drain on paper towels, and serve immediately.

spicy grilled swordfish

Ingredients

Servings: 4
2 tablespoons olive oil
1/4 cup lemon juice
2 teaspoons dijon mustard
2 teaspoons finely chopped onion
1/2 teaspoon ground black pepper
1 teaspoon seasoning
1 teaspoon chopped fresh cilantro
1 pinch cayenne pepper, or to taste
4 (8 ounce) swordfish steaks

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine olive oil, lemon juice, dijon mustard, onion, black pepper, seasoning, cilantro, and cayenne pepper in a shallow glass baking dish. add swordfish steaks, turning to coat with marinade. cover and refrigerate for at least 30 minutes, turning occasionally.
preheat an outdoor grill for high heat, and lightly oil the grate.
grill swordfish steaks for 5 to 6 minutes on each side until the fish flakes easily with a fork.

tuna caliente

Ingredients

Servings: 4
1 (8 ounce) package uncooked pasta shells
3 (6 ounce) cans water packed tuna, drained and flaked
4 tablespoons chopped jalapeno peppers
1/4 cup diced red onion
1/3 cup diced celery
3/4 cup light mayonnaise
2 tablespoons light sour cream
1 tablespoon lemon zest
2 teaspoons country dijon-style mustard
2 teaspoons fresh lemon juice
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add pasta shells and cook for 8 to 10 minutes or until al dente. rinse under cold water until cool.
in a large bowl, gently mix the cooled pasta, tuna, jalapeno peppers, onion, and celery. in a separate bowl, mix the mayonnaise, sour cream, lemon zest, mustard, and lemon juice. stir the dressing mixture into the pasta salad to evenly coat. season with salt and pepper, and chill until ready to serve.

Butter Snow Flakes

Ingredients

Servings: 6
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). sift together the flour, salt, and cinnamon; set aside.
in a medium bowl, cream together butter and cream cheese. add sugar and egg yolk; beat until light and fluffy. stir in the vanilla and orange zest. gradually blend in the dry ingredients. fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. remove from cookie sheets at once to cool on wire racks.

Crabby Horseradish Dip

Ingredients

Servings: 2
1 (6 ounce) can crabmeat, drained and flaked
1 (8 ounce) package cream cheese, softened
1 1/2 tablespoons prepared horseradish
1 dash worcestershire sauce
2 teaspoons chili sauce
1 teaspoon lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium microwave safe bowl, blend crabmeat, cream cheese, horseradish, worcestershire sauce, chili sauce and lemon juice.
microwave the mixture on high 3 to 5 minutes, or until hot and bubbly.

super-delicious zuppa toscana

Ingredients

Servings: 6
1 pound bulk mild italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.

Broiled Sesame Cod

Ingredients

Servings: 4
1 1/2 pounds cod fillets
1 teaspoon butter, melted
1 teaspoon lemon juice
1 teaspoon dried tarragon
1 pinch ground black pepper
1 tablespoon sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven's broiler and set the oven rack about 6 inches from the heat source. line a broiler pan with aluminum foil.
place the cod fillets on the foil, and brush with butter. season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

yankee beans

Ingredients

Servings: 12
1 pound dried great northern beans, soaked overnight
1 teaspoon canola oil
1 large onion, chopped
1/2 pound bacon, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 pinch red pepper flakes
1/4 cup pure maple syrup
1/4 cup tomato puree
2 tablespoons worcestershire sauce
1 tablespoon mustard powder
1 ham bone with some meat
3 cups boiling water, or as needed
1 bay leaf
1 1/2 tablespoons apple vinegar
1 dash hot pepper sauce, or to taste
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium-high heat. add onions and bacon, and cook until onions are tender and golden, about 5 minutes. add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
place the soaked beans in a 3 1/2 quart or larger slow cooker. stir in the onion and bacon mixture, maple syrup, tomato puree, worcestershire sauce, and mustard powder. bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. add bay leaves to the top.
cover and cook for 5 hours on high, or 10 to 11 hours on low. remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.

garlic-lemon mahi filets

Ingredients

Servings: 4
1 cup white zinfandel
3 tablespoons lemon juice
4 cloves garlic, crushed
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
4 (8 ounce) mahi mahi fillets

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium heat, and lightly oil the grate.
stir the white zinfandel , lemon juice, garlic, salt, and black pepper together in a bowl.
place the mahi mahi fillets in the bowl and turn to coat with the mixture; allow to marinate for 10 minutes.
remove the fillets from the marinade, shaking off any excess moisture from the fish. discard the marinade.
grill the fillets on the preheated oven until the fish flakes easily with a fork, 4 to 5 minutes per side.

baked tuna 'crab' cakes

Ingredients

Servings: 18
2 (12 ounce) cans chunk light tuna in water, drained and flaked
1 cup bread crumbs
1 zucchini, shredded
1/2 green bell pepper, chopped
1/2 onion, finely chopped
1/2 cup green onions, chopped
2 cloves garlic, pressed or minced
1 teaspoon finely chopped jalapeno pepper
1/2 cup nonfat cottage cheese
1/4 cup fat free sour cream
2 eggs
1 lime, juiced
1 tablespoon dried basil
1 teaspoon ground black pepper
salt to taste
2 eggs
1 cup yellow cornmeal

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil, and spray with cooking spray.
in a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes the prepared baking sheet. spray the tops of the cakes with cooking oil spray.
bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.

Crunchy Date Rounds

Ingredients

Servings: 2
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1 cup white sugar
2 eggs
1 cup dates, pitted and chopped
1 cup sugar frosted corn flake cereal

Recipe

preheat oven to 350 degrees f (175 degrees c).
combine flour and baking soda in a small mixing bowl.
cream butter, brown sugar, vanilla and white sugar together. beat in eggs. mix well. slowly blend in the flour mixture. fold in the dates. drop dough by teaspoonful into crushed corn flake cereal until coated.
bake on ungreased cookie sheets for 10 to 15 minutes.

sole steamed with tomato-leek sauce

Ingredients

Servings: 2
1 tablespoon olive oil
1 cup leeks, chopped
1/2 teaspoon minced garlic
1/2 cup dry white
3 tomatoes, chopped
1 cup chicken broth
1/2 teaspoon dried thyme
1 teaspoon dried dill weed
2 (6 ounce) fillets sole

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a skillet with a lid over medium heat. stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. pour in the white , and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. simmer, uncovered, until the liquid reduces to half.
lay the sole filets on top of the vegetables, and cover the skillet. cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. ladle the sauce over the sole to serve.

bow ties with sausage, tomatoes and cream

Ingredients

Servings: 6
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
stir cooked pasta into sauce, and heat through. sprinkle with parsley.

super-delicious zuppa toscana

Ingredients

Servings: 6
1 pound bulk mild italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.

Sardines With Sun-dried Tomato And Capers

Ingredients

Servings: 1
1 (3.75 ounce) can sardines packed in olive oil, drained (such as king oscar®)
1/2 fresh lemon
1 pinch salt and ground black pepper to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pinch crushed red pepper flakes, or to taste
2 garlic cloves, chopped
2 tablespoons chopped sun-dried tomatoes
1 tablespoon capers

Recipe

Preparation Time:

Ready Time:

place the sardines on a small plate. squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. scatter the garlic, sun-dried tomatoes, and capers over the mixture.

antipasto

Ingredients

Servings: 1
4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

Cook Time:

Ready Time:

in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.

sweet potato balls

Ingredients

Servings: 8
3 cups peeled and chopped sweet potatoes
1/4 cup butter, softened
3/4 cup brown sugar
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon grated lemon zest
8 large marshmallows
1/2 cup crushed corn flake cereal

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking dish.
bring a pot of water to a boil. add sweet potatoes and cook until tender, about 15 minutes. drain and mash with butter, sugar, milk, salt and lemon zest. shape mixture into balls, with a marshmallow in the center of each. roll in cereal crumbs and place in prepared dish.
bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

Puttanesca I

Ingredients

Servings: 4
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
toss pasta with sauce, and serve.

Saturday, July 30, 2016

Cheesy Tuna Dinner

Ingredients

Servings: 4
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups milk
2 (6 ounce) cans tuna, drained, flaked
1 cup frozen green peas, thawed
2 cups minute® white rice, uncooked
1 cup shredded cheddar cheese
french fried onions or crushed potato chips (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix soup and milk in medium saucepan. bring to boil on medium heat, stirring frequently.
add tuna and peas; mix well. return to boil.
stir in rice and cheese; cover. reduce heat to low; cook 5 minutes. stir until cheese is melted. garnish with canned french fried onions or crushed potato chips just before serving, if desired.

Jackie's Crab And Shrimp Dip

Ingredients

Servings: 16
4 (8 ounce) packages cream cheese
1 tomato, chopped
1 onion, chopped
4 cloves garlic, chopped
2 (6 ounce) cans crabmeat, drained and flaked
1 (4.5 ounce) can tiny shrimp, drained
1/2 cup banana pepper rings, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the cream cheese in a fondue pot. gently fold in tomato, onion, garlic, crab, shrimp, and peppers.

Casey Lauren's Cheesy Crab Sweet Potato Hashbrowns

Ingredients

Servings: 30
2 eggs
1/4 cup mayonnaise, plus
2 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
2 tablespoons seafood seasoning (such as old bay®)
1 teaspoon chili powder
2 sweet potatoes, peeled and shredded
7 ounces imitation crabmeat, flaked
1 cup shredded mozzarella cheese
1/4 cup lemon zest
salt and black pepper to taste
1/4 cup vegetable oil
1 tablespoon chopped fresh parsley for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat the eggs in a mixing bowl; whisk in the mayonnaise, mustard, seafood seasoning, and chili powder. add the sweet potatoes, crabmeat, mozzarella cheese, and lemon zest. season to taste with salt and pepper; mix until evenly combined.
heat the vegetable oil in a large skillet over medium heat. scoop heaping spoonfuls of the sweet potato mixture into the heated pan. flatten into 3-inch circles and cook until golden brown, about 3 minutes per side. repeat with remaining sweet potato mixture. sprinkle with parsley to garnish.

Black Bean And Rice Enchiladas

Ingredients

Servings: 8
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded cheddar cheese
3 tablespoons chopped fresh cilantro leaves
1/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

bow ties with sausage, tomatoes and cream

Ingredients

Servings: 6
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
stir cooked pasta into sauce, and heat through. sprinkle with parsley.

chinese take-out shrimp with garlic

Ingredients

Servings: 4
2 tablespoons canola oil
10 cloves garlic, chopped
1 teaspoon minced fresh ginger root
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 cup small white button mushrooms
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 teaspoon ground black pepper
1 pound peeled and deveined jumbo shrimp
1/2 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoons dry
1 tablespoon cornstarch
1 tablespoon water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in wok or large skillet until very hot. cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. cook, stirring, until shrimp turns pink, 2 to 3 minutes.
combine the chicken broth, rice vinegar, fish sauce, and dry in a small bowl. pour into the shrimp mixture; cook and stir briefly to combine. combine the cornstarch and water and stir into the wok. stir until sauce has thickened, about 2 minutes.

clams and chourico

Ingredients

Servings: 4
24 small clams in shell, scrubbed
1/4 cup cornmeal
1/4 cup olive oil
3 cloves garlic, minced
8 ounces chourico sausage, diced
1 medium red onion, sliced
1 pinch red pepper flakes (optional)
1 (12 fluid ounce) can or bottle dark
1 (8 ounce) bottle clam juice
1 (28 ounce) can crushed roma tomatoes
3 tablespoons chopped fresh oregano
1 pinch salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place clams in a large pot with enough water to cover. stir in cornmeal. let stand for about 20 minutes. rinse clams thoroughly before cooking.
heat the olive oil and garlic in a large pot over medium heat. when the garlic is fragrant, add the chourico, onion, and red pepper flakes. cook for 2 or 3 minutes, then pour in about 3/4 of the . let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
cover, and simmer until all clams have opened. season with oregano, salt and pepper before serving. drink or discard remaining .

Creamy Crabby Pasta

Ingredients

Servings: 8
1 (16 ounce) package farfalle (bow tie) pasta
1 (10.75 ounce) can condensed cream of celery soup
10 3/4 fluid ounces milk
1 (8 ounce) package cream cheese, softened
3/4 pound imitation crabmeat, flaked
1 bunch green onions, sliced
1 cup frozen green peas

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add farfalle pasta. cook 12 minutes, until al dente, and drain.
in a saucepan over medium heat, blend the cream of celery soup, milk, and cream cheese. mix in the imitation crabmeat and green onions.
in a bowl, toss together the pasta, imitation crabmeat mixture, and frozen green peas.

corn and rice

Ingredients

Servings: 5
1 slice bacon, chopped
1/2 onion, chopped
1/4 green bell pepper, chopped
1/2 teaspoon chopped fresh thyme
1/2 cup tomato sauce
1 teaspoon browning sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch red pepper flakes
2 (14 ounce) cans whole kernel corn, drained
3 1/2 cups water
2 cups white rice

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook the bacon in a large saucepan over medium heat until the grease begins to render. stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. add the corn; simmer another 3 minutes. slowly pour the water into the mixture while stirring. raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.

crab stuffed lobster rayna

Ingredients

Servings: 4
4 (6 ounce) shelled raw lobster tails
1 tablespoon butter
1 tablespoon minced celery
1 green onion, minced
1 1/2 teaspoons all-purpose flour
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/3 cup cold milk
1 (6 ounce) can crabmeat, drained and flaked
2 tablespoons dry bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat.
butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. this will prevent the tails from curling as they cook. set tails aside.
in a skillet, melt the butter over medium heat. cook and stir the celery and green onion in butter until tender. stir in the flour, dry mustard, and cayenne pepper. using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. continue cooking, stirring occasionally, until thickened. remove from heat. stir in crab meat and bread crumbs. spoon crab mixture into lobster tails.
arrange tails on the preheated grill, and close the lid. cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

Richard And Suzanne's Louisiana Crawfish Pasta

Ingredients

Servings: 4
1 (16 ounce) package bow tie pasta
3/4 stick butter
1 clove garlic, minced
salt and pepper to taste
1 yellow onion, chopped
1 tablespoon crushed red pepper flakes, divided
1 pound crawfish tails
2 pints heavy cream
1/2 tablespoon crushed red pepper flakes
1 bunch green onions, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add pasta and cook until al dente, 8 to 10 minutes; drain.
while the pasta cooks, melt the butter in a large, deep skillet over medium heat. cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. serve sauce over the drained pasta; garnish with chopped green onion.

Black Bean And Rice Enchiladas

Ingredients

Servings: 8
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded cheddar cheese
3 tablespoons chopped fresh cilantro leaves
1/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

exquisite pulled lamb

Ingredients

Servings: 16
1 teaspoon extra-virgin olive oil
1 onion, thickly sliced
6 pounds lamb butt roast
2 tablespoons extra-virgin olive oil
1 onion, chopped
5 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 (6 ounce) can tomato paste
1/2 cup molasses
1/4 cup brown sugar
3 tablespoons worcestershire sauce
3 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour 1 teaspoon olive oil into a slow cooker and arrange sliced onion over oil. place lamb roast over onion.
cook on low until lamb is very tender, 8 to 9 hours. transfer roast to a platter and discard onion and liquid. shred lamb with two forks.
heat remaining 2 tablespoons olive oil in a stock pot over medium heat; cook and stir chopped onion, garlic, and red pepper flakes until onion is translucent, about 5 minutes. add shredded lamb, tomato paste, molasses, brown sugar, worcestershire sauce, balsamic vinegar, salt, and black pepper; stir well. cover and simmer until sauce is thickened, stirring occasionally, about 30 minutes.

super-delicious zuppa toscana

Ingredients

Servings: 6
1 pound bulk mild italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.

antipasto

Ingredients

Servings: 1
4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

Cook Time:

Ready Time:

in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.

corn and rice

Ingredients

Servings: 5
1 slice bacon, chopped
1/2 onion, chopped
1/4 green bell pepper, chopped
1/2 teaspoon chopped fresh thyme
1/2 cup tomato sauce
1 teaspoon browning sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch red pepper flakes
2 (14 ounce) cans whole kernel corn, drained
3 1/2 cups water
2 cups white rice

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook the bacon in a large saucepan over medium heat until the grease begins to render. stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. add the corn; simmer another 3 minutes. slowly pour the water into the mixture while stirring. raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.

zucchini ribbons with goat cheese

Ingredients

Servings: 4
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup finely minced shallot
1 clove garlic, finely minced, or to taste
1/2 teaspoon crushed red pepper flakes, or to taste
1/2 cup chicken broth
2 large zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
1/4 cup thinly sliced basil leaves
2 1/2 ounces goat cheese, crumbled
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil and butter in a large skillet over medium heat until the butter melts; cook and stir the shallot until softened, about 5 minutes. stir in the garlic and red pepper flakes; cook and stir until the garlic softens and releases its fragrance, about 3 more minutes. pour in the chicken broth and zucchini ribbons, and cook, lightly stirring, until the chicken broth has come to a boil and the zucchini strips are cooked through but not mushy, about 4 minutes. remove from the heat, season with salt and pepper to taste, and sprinkle with finely sliced basil leaves and crumbled goat cheese.

exquisite pizza sauce

Ingredients

Servings: 1
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees f/45 degrees c)
3 tablespoons grated parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

Recipe

Preparation Time:

Ready Time:

in a small bowl, combine tomato paste, water, parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Jacked-up Tuna

Ingredients

Servings: 4
1 (8 ounce) package uncooked egg noodles
1 (15 ounce) can peas, drained
1 (6 ounce) can tuna, drained and flaked
1/2 cup sour cream
1/4 cup milk
garlic powder to taste
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add the egg noodles, and cook until tender, about 6 minutes. drain.
while the noodles are cooking, mix together the sour cream, milk, garlic and salt; taste and adjust seasoning if desired. stir into drained noodles along with peas and tuna. heat through over low heat, and serve.