World Best Flakes : August 2016

Friday, August 26, 2016

Catfish

Ingredients

Servings: 4
2 cups water
1 cup uncooked long-grain rice
1 pound catfish fillets
1 (16 ounce) can stewed tomatoes, with liquid
2 teaspoons dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small saucepan, bring the 2 cups of water to a boil. stir in the rice and return to a boil; reduce the heat. cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
in a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
serve the fish mixture over the rice.

Super-easy Tuna Pasta Salad

Ingredients

Servings: 6
1 (16 ounce) package rotini pasta
1 (16 ounce) bottle creamy italian-style salad dressing (such as ken's steak house® creamy italian dressing)
1 (6 ounce) can tuna, drained and flaked

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. rinse pasta with cold water until chilled; drain.
mix pasta and salad dressing in a large bowl; fold tuna into the pasta mixture.
cover bowl with plastic wrap and refrigerate until the salad is cold, at least 1/2 hour.

Bass For Dinner

Ingredients

Servings: 4
1 lemon, juiced
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 pinch crushed red pepper flakes
1 pinch salt
1 pound skinless wild striped bass fillets

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together lemon juice, olive oil, parsley, pepper flakes, and salt in a bowl. add bass fillets; marinate for 10 minutes.
preheat an outdoor grill for medium-high heat and lightly oil the grate.
grill bass on the preheated grill until fish flakes easily with a fork, about 5 minutes each side. discard any remaining marinade.

arrabbiata sauce

Ingredients

Servings: 3
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet or saucepan over medium heat. saute onion and garlic in oil for 5 minutes.
stir in , sugar, basil, red pepper, tomato paste, lemon juice, italian seasoning, black pepper and tomatoes; bring to a boil. reduce heat to medium, and simmer uncovered about 15 minutes.
stir in parsley. ladle over the hot cooked pasta of your choice.

ultimate gulf coast gumbo

Ingredients

Servings: 20
4 pounds medium shrimp - peeled and deveined
1/2 cup corn oil
1/2 cup all-purpose flour
1 cup chicken broth
1 (3 pound) whole chicken
2 onions, chopped
5 stalks celery, chopped
1 green bell pepper, chopped
5 large tomatoes, chopped
4 cloves garlic, minced
2 bay leaves
1 tablespoon salt
2 tablespoons old bay seasoning tm
1 tablespoon ground cayenne pepper
3 (6 ounce) cans crab meat, drained
1 pound andouille sausage, diced
2 tablespoons file powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

peel and devein the shrimp. refrigerate shrimp meat. place the shrimp heads and shells in a large pot, and cover with 2 quarts of water. cover, and simmer over medium low heat until liquid is reduced by half. strain out the shrimp heads and shells.
select a large stock pot capable of holding all the ingredients. add oil to the pot, and heat over medium high heat. using a long handled spoon, stir in flour; cook and stir for several minutes until dark brown. at that point, the flour suddenly puffs and absorbs the oil. slowly stir in chicken broth and an equal amount of water. place chicken in the pot. add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, old bay seasoning, and salt. boil for about 1 1/2 hours, or until chicken meat is no longer pink and the juices run clear.
remove chicken from the pot, and set aside until cool enough to handle. remove bones, and chop the chicken into about one inch pieces.
add chicken meat, shrimp broth, crab meat, sausage, and shrimp to . add the file powder, and stir from the bottom of the pot. when the gumbo comes to a boil, remove from heat. continue to stir from the bottom for 1 minute. serve.

thai-style peanut sauce with honey

Ingredients

Servings: 3
1/4 cup honey
1/4 cup smooth peanut butter
1 tablespoon crunchy peanut butter (optional)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes

Recipe

Preparation Time:

Ready Time:

stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

Chile Prawns

Ingredients

Servings: 4
3 tablespoons peanut oil
1 pound tiger prawns, peeled and deveined
3/4 cup all-purpose flour
1/2 cup tomato-based chili sauce
1/3 cup pomegranate juice
3 tablespoons sriracha hot pepper sauce
1/4 cup hot ketchup
3/4 cup ketchup
3 tablespoons soy sauce
2 lemons, juiced and zested
2 teaspoons crushed red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet or wok over medium-high heat. dredge prawns in flour, then fry in the hot oil until golden. remove to paper towels to drain.
in a medium bowl, whisk together the chile sauce, pomegranate juice, sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. pour the sauce into a wok, and bring to a boil over medium-high heat. cook until the sauce has reduced by about 10 percent and has thickened slightly. mix the prawns into the sauce, and toss to coat. serve immediately.

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.

Thursday, August 25, 2016

Babe Ruth Bars Ii

Ingredients

Servings: 1
1/2 cup white sugar
1/2 cup brown sugar
1 cup corn syrup
1 cup peanut butter
6 cups cornflakes cereal
1 cup roasted spanish peanuts
4 (1.5 ounce) bars milk chocolate candy bars

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. bring the mixture to a rapid boil, then remove from heat. stir in the peanut butter until well blended. in a large bowl, stir together the cornflakes and peanuts. stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. press the mixture into a greased 9x13 inch pan.
in the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. remove from heat and spread over the tops of the bars. let cool before cutting into bars.

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.

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.

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.

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.

kelli's baked halibut

Ingredients

Servings: 4
1 pound halibut fillets
3/4 cup all-purpose flour
1/2 cup low-fat creamy salad dressing (e.g. miracle whip™)
1 1/2 cups crushed saltine crackers
garlic salt to taste
ground black pepper to taste
1 pinch seasoning salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c). rinse fish fillets with water, and pat dry with paper towels.
in a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. set aside. coat the fish fillets with flour, shaking off the excess, and place in a baking dish. coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. flip over, and repeat on the other side.
bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

easy grilled salmon pasta

Ingredients

Servings: 4
1 (8 ounce) package linguine
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1/4 cup diced onion
1/2 cup chopped yellow bell pepper
1 tablespoon reduced-fat cream cheese
6 ounces cooked salmon, flaked into bite-sized pieces
6 tablespoons skim milk
1 teaspoon chopped fresh dill, or to taste
1/2 lemon, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil; cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer linguine to a serving bowl.
heat butter and olive oil in a saucepan over medium-low heat until bubbling; cook and stir onion and yellow bell pepper in the bubbling butter mixture until softened, 5 to 10 minutes. stir cream cheese into onion mixture until melted. add salmon and milk; simmer until cooked through, about 3 minutes.
pour salmon sauce over linguine and toss to coat; garnish with dill and lemon slices.

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.

Cilantro Lime Catfish

Ingredients

Servings: 5
1/4 cup butter
1/4 cup chopped fresh cilantro
1/2 teaspoon chopped garlic
5 (5 ounce) fillets catfish
salt and ground black pepper to taste
1/2 lemon, juiced
1/2 lime, juiced

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a skillet over medium heat. stir cilantro and garlic into the melted butter; cook about 1 minute.
season catfish fillets with salt and black pepper; lay gently into the butter mixture. place a cover on the skillet. cook fillets 10 minutes, turn, and continue cooking until the fish flakes easily with a fork and is lightly browned, about 10 minutes more. squeeze lemon juice and lime juice over the fillets to serve.

Potato Dumplings Ii

Ingredients

Servings: 6
1 cup instant mashed potato flakes
1 cup hot water
1 teaspoon salt
2 eggs
3/4 cup all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a mixing bowl, mix together potato flakes, water and salt. allow the mixture to cool for 10 minutes. stir in the eggs and flour.
on a lightly floured surface, knead the dough until no longer sticky.
bring a large saucepan of water to a boil. separate the dough into approximately 6 dumplings. carefully drop the dumplings into water and boil approximately 20 minutes until they rise to the top. remove from water and drain.

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.

Grilled Salmon With Creamy Pesto Sauce

Ingredients

Servings: 4
4 (4 ounce) salmon fillets
2 tablespoons olive oil
4 ounces philadelphia cream cheese, cubed
1/4 cup milk
2 tablespoons pesto
1 tablespoon finely chopped fresh parsley

Recipe

Preparation Time:

Ready Time:

heat grill to medium heat.
brush both sides of fish with oil. grill, skin-sides down, 10 min. or until fish flakes easily with fork.
meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. stir in pesto.
serve fish topped with sauce and parsley.

Avocado Tuna Mousse

Ingredients

Servings: 4
1 1/4 cups fat-free sour cream
3 tablespoons low-fat creamy salad dressing (such as miracle whip light®)
1 teaspoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon dried minced onion
2 (5 ounce) cans tuna in water, drained
2 avocados, cut into 1/4-inch dice

Recipe

Preparation Time:

Ready Time:

stir together the fat-free sour cream, creamy salad dressing, pickle relish, yellow mustard, and minced onion flakes in a bowl until well mixed. add the drained tuna and mix well.
add the avocado in small amounts and stir gently, just enough to distribute the avocado without mashing. chill before serving.

Amazing White Clam Sauce

Ingredients

Servings: 4
1/2 cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 pinch red pepper flakes, or to taste
1 3/4 cups half-and-half cream
3 (6.5 ounce) cans minced clams, drained with juice reserved
1/4 cup grated parmesan cheese for topping
1 (8 ounce) package dried linguine pasta

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over medium-high heat. add onion and red pepper flakes, and cook stirring constantly until onion is tender. add garlic, and cook for a couple of minutes, just until fragrant. pour in the reserved clam juice, and simmer over low heat for 10 minutes.
gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. at this time, i like to prepare my linguine and garlic bread.
bring a large pot of lightly salted water to a boil. add linguine pasta, and cook for 8 to 10 minutes, until al dente.
add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. remove from heat, and serve over linguine pasta. top with a sprinkle of grated parmesan cheese.

grilled salmon steaks italian-style

Ingredients

Servings: 2
2 salmon steaks
1 tablespoon dried italian seasoning
1 teaspoon crumbled dried thyme
1 teaspoon crushed dried rosemary
salt and pepper to taste
1 tablespoon fresh lime juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium heat and lightly oil grate.
season one side of each steak with the italian seasoning, thyme, rosemary, salt, and pepper.
lay the steaks with the seasoned-side down on the prepared grill. cook on grill until the flesh flakes, turning once, 7 to 8 minutes. sprinkle each steak with lime juice to serve.

Pecan-crusted Walleye

Ingredients

Servings: 4
1 egg
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground paprika
1 pinch cayenne pepper
1 pinch salt
1 cup ground pecan meal
4 (4 ounce) fillets walleye
1 tablespoon butter
1 tablespoon vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat the egg with the garlic powder, onion powder, paprika, cayenne pepper, and salt until evenly mixed. spread the pecan meal into a shallow dish. dip the walleye fillets into the egg mixture, then press into the pecan flour.
heat the butter and vegetable oil in a large skillet over medium-high heat. place the walleye fillets into the pan. cook until golden brown on both sides and the fish flakes easily with a fork, 3 to 4 minutes per side.

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.

Ham And Cheese Breakfast Casserole

Ingredients

Servings: 12
18 (1 ounce) slices white bread, cubed
8 ounces cooked ham, cubed
2 cups shredded cheddar cheese
1 1/2 cups diced swiss cheese
6 eggs
3 1/2 cups milk
1/2 teaspoon onion powder
2 cups crushed cornflakes cereal
1/2 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

lightly grease a 9x13 inch baking dish. line the bottom of the dish with half the bread cubes. sprinkle with ham, cheddar cheese, and swiss cheese, and top with remaining bread. in a bowl, beat together the eggs, milk, and onion powder. pour evenly over bread. cover, and refrigerate overnight.
preheat oven to 375 degrees f (190 degrees c). in a small bowl, blend the crushed cornflakes and melted butter. spread evenly over the casserole.
bake 40 minutes in the preheated oven, or until bubbly and golden brown. let stand 5 minutes before serving.

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.

spaghetti sauce ii

Ingredients

Servings: 6
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can whole peeled tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
2 bay leaves
1 tablespoon white sugar
1/4 teaspoon crushed red pepper flakes
1/4 cup red
1 pound italian sausage (optional)

Recipe

heat olive oil in a large saucepan or dutch oven. saute onions and garlic until tender, 2-3 minutes. add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
with one hour cooking time remaining, cook and brown sausages in a skillet. when browned, place in sauce and continue to simmer. remove bay leaves before serving. serve over hot cooked noodles, with sausages on the side.

cowpoke beans

Ingredients

Servings: 7
1 pound dry pinto beans
4 slices bacon, cooked and crumbled
1/2 teaspoon crushed red pepper flakes
1 clove garlic, chopped
2 tablespoons butter
2 cups chopped onion
1 2/3 cups canned stewed tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon dried marjoram
1 1/4 tablespoons chili powder
1 teaspoon salt

Recipe

Ready Time:

soak pinto beans overnight with plenty of water to cover. drain, remove to a large cooking pot, and cover with fresh water. add the bacon, red chile flakes, and garlic. bring to a boil, then reduce heat and simmer, covered, for about 3 hours.
melt butter in a large skillet over medium-high heat. saute onion in butter until tender. add the tomatoes, parsley, cumin, marjoram, and salt. simmer over low heat for about 45 minutes to blend the flavors.
when beans are tender, drain off any remaining water. pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. serve hot.

Salmon Lentil Salad

Ingredients

Servings: 2
1/2 cup lentils, rinsed
1 cup water, or as needed to cover
1 salmon fillet
1 slice black forest-style bacon (optional)
1/4 red onion, diced
5 small fresh mozzarella balls (boccaccini), cut into quarters (optional)
1/4 cup diced cucumber, or to taste
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon mustard
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. set lentils aside to cool.
set oven rack about 6 inches from the heat source and preheat the oven's broiler.
cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. chop salmon and set aside to cool.
heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. chop bacon and set aside to cool.
mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.

sweet potato salmon fish cakes

Ingredients

Servings: 8
1 large sweet potato, peeled and cut into large chunks
1 large potato, peeled and cut into large chunks
2 (4 ounce) salmon fillets
2 cups milk
1/4 cup olive oil
1 stalk celery, diced
1 large carrot, diced
1 pinch ground nutmeg
1 pinch red pepper flakes
salt and ground black pepper to taste
3 shallots, diced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons minced garlic
1/4 cup wheat germ
1 large egg
1 cup dry seasoned bread crumbs
1/2 cup vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place sweet potato and potato into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 15 minutes. drain and transfer to a large bowl to cool.
place salmon into a skillet and pour in milk. bring to a simmer, cover skillet, and cook until salmon flakes easily with a fork, about 5 minutes. remove salmon from the skillet; reserve milk in a bowl.
heat olive oil in the skillet over medium heat; cook and stir celery, carrot, nutmeg, red pepper flakes, salt, and pepper in the hot oil until celery and carrot are softened, about 5 minutes. add shallots, parsley, cilantro, and garlic; cook and stir until fragrant, 3 to 5 minutes.
pour wheat germ, egg, and reserved milk over sweet potato and potato; mash until evenly combined.
flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands.
heat vegetable oil large saucepan or skillet over medium-high heat.
pour bread crumbs into a large bowl.
form salmon mixture into patties using your hands; press each patty into bread crumbs, coating both sides.
fry patties, working in batches, in the hot oil until crisp and golden, about 3 minutes per side.

teriyaki salmon

Ingredients

Servings: 4
1/4 cup sesame oil
1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon sesame seeds
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 (6 ounce) salmon steaks

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. bring to a simmer, stirring until sugar has dissolved. set aside 1/2 cup of marinade for basting.
pour remaining marinade into a resealable plastic bag and place salmon into the marinade. squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). drain and discard used marinade.
set oven rack about 4 inches from the heat source and preheat the oven's broiler. place salmon steaks into a broiler pan and broil for 5 minutes. brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. brush again with marinade.

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.

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.

Cheesy Hash Browns

Ingredients

Servings: 1
1 (26.5 ounce) can cream of mushroom soup
2 cups sour cream
2 cups shredded cheddar cheese
2 cups cornflakes cereal
1/2 cup butter, melted
1 1/2 pounds frozen hash brown potatoes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
stir cream of mushroom soup, sour cream, cheddar cheese, corn flakes, and butter together in a bowl. fold hash brown potatoes into the soup mixture; pour into a 9x13-inch baking dish.
bake in preheated oven until golden brown on top, about 50 minutes.

pizzelle-italian tradition

Ingredients

Servings: 1
6 eggs
1 1/2 cups white sugar
1 cup butter, melted
1 teaspoon lemon zest
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder

Recipe

in a medium bowl, beat the eggs with an electric mixer until light. add the sugar, butter, lemon zest and vanilla, mix well. stir in the flour and baking powder.
heat pizzelle iron. drop batter by teaspoonfuls the center of the patterns, close the lid and cook for about 30 seconds. test the cooking time on the first one, because temperatures may vary. remove cookies carefully from the iron and cool on wire racks.

Spicy Catalina Swai

Ingredients

Servings: 1
1 (4 ounce) fillet swai fish
3/8 cup catalina salad dressing
1 teaspoon chile-garlic sauce (such as sriracha®)
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
3/8 teaspoon sea salt
3/8 teaspoon crushed red pepper flakes
1/4 teaspoon mustard powder
1/4 teaspoon ground white pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium-high heat.
place a large piece of aluminum foil on a work surface; pinch edges together forming a boat-like shape to contain liquids. pour catalina dressing in the middle of the aluminum foil. place fish fillet in the dressing, turning to coat fish in dressing completely.
mix chile-garlic sauce, garlic powder, ground black pepper, sea salt, red pepper flakes, mustard powder, and white pepper together in a small bowl. coat both sides of fish fillet with spice mixture. wrap aluminum foil around coated fish fillet and dressing, sealing the edges together.
cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.

Macadamia Nut Crusted Tilapia

Ingredients

Servings: 4
4 (6 ounce) tilapia
10 ounces macadamia nuts
1 tablespoon soy sauce
2 cloves garlic
1 teaspoon hot sauce
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat your oven's broiler. line a baking sheet with aluminum foil.
combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.
spoon a thick layer of the macadamia mixture on top of each tilapia fillet. place the fish macadamia mixture-side up on the prepared baking sheet. under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.

Pasta With Tuna Sauce

Ingredients

Servings: 6
1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
1 tablespoon capers
1 (14.5 ounce) can crushed tomatoes
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1/4 teaspoon red pepper flakes
2 (6 ounce) cans tuna, drained
1 (16 ounce) package dry pasta

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saute pan, heat oil over low heat. add onion and garlic; cook and stir until onion is tender. stir in capers, tomatoes, lemon juice, and parsley. season with red pepper flakes to taste. simmer gently for 3 minutes to thicken sauce. fold in tuna, and heat through.
while sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. drain well.
toss pasta with sauce, and serve.

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.

peanut butter and chocolate balls

Ingredients

Servings: 50
1/2 cup butter, melted
2 cups creamy peanut butter
2 cups confectioners' sugar
2 cups dry milk powder
2 cups cornflakes cereal
15 ounces semisweet chocolate, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a cookie sheet with aluminum foil or waxed paper.
in a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. mix in the cornflakes. wet hands and roll tablespoonfuls of dough into balls. place them the prepared cookie sheet, cover and refrigerate overnight.
the next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. remove bowl from heat. using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. refrigerate until firm. these can be made up to a week ahead if kept refrigerated.

screaming scallops

Ingredients

Servings: 2
1 tablespoon garlic-flavored olive oil
1 1/2 teaspoons butter
16 sea scallops, dried well
1/2 teaspoon onion powder
sea salt and cracked black pepper to taste
1/3 cup dry
2 tablespoons capers, drained
1 1/2 teaspoons red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over medium heat; melt butter in the hot oil. arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. cook scallops until lightly browned, about 4 minutes per side.
turn heat up to high and add , capers, and red pepper flakes to the skillet. shake the pan to flip scallops and distribute capers and red pepper flakes. cook until scallops are golden brown, glazed, and the has nearly evaporated, 5 to 8 minutes.

Dutch Potato Stuffing

Ingredients

Servings: 8
1 (7.6 ounce) package dry potato flakes
2 stalks celery, chopped
2 medium yellow onions, chopped
3 eggs
8 slices bread, toasted
1/2 cup butter
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). prepare mashed potatoes according to package directions. set aside.
melt butter in a large skillet over medium heat. add onion and celery, and cook, stirring until tender. stir celery and onion into the mashed potatoes, then mix in the eggs. break the toasted bread into small pieces, and stir into the potatoes. season with salt and pepper, and transfer to an 11x7 inch baking dish.
bake for 45 minutes in the preheated oven, until heated through, and the top is golden. more butter, salt and pepper may be sprinkled over the top if desired.

quinoa with salmon and swiss chard

Ingredients

Servings: 4
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 cup uncooked quinoa
2 cups vegetable broth
3/4 pound salmon fillets
1 cup white
1/2 cup water, or more as needed to cover
1 tablespoon olive oil
2 cloves garlic, minced
1 bunch swiss chard, stems and tough ribs removed, leaves cut into 1/2-inch-wide ribbons
2 tablespoons lemon juice
salt to taste
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 2 tablespoons olive oil in a saucepan over medium heat. cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.
stir quinoa into onion mixture until lightly toasted, about 5 minutes.
pour vegetable broth into quinoa mixture. bring to a boil, then cover and reduce heat to low. simmer until quinoa is tender, about 20 minutes.
meanwhile, heat salmon, white , and water in a saucepan over medium heat. simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes; drain.
transfer salmon to a plate and flake fish meat; discard skin and set salmon aside.
heat 1 tablespoon olive oil in a skillet over medium heat. cook and stir 2 cloves garlic until fragrant, about 1 minute.
stir swiss chard and lemon juice into garlic until swiss chard begins to soften, about 2 minutes; remove from heat.
gently fold flaked salmon and chard into the cooked quinoa. season with salt and black pepper.

Apple Pie Bars

Ingredients

Servings: 3
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter, chilled
1 egg yolk
2/3 cup milk
1 cup crushed cornflakes cereal
8 cups thinly sliced apples
1 cup white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 egg white
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract

Recipe

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, stir together the flour and salt. cut in the 1 cup butter until mixture is mealy. with a fork, stir in the 2/3 cup milk and egg yolk. divide dough into 2 equal parts. on a lightly floured surface, roll out 1 piece of dough into a large rectangle. place on the bottom of a 9x13 inch baking pan.
sprinkle cereal over the crust, then layer the apples over the cereal. stir together the 1 cup of white sugar, and the 1and 1/2 teaspoons of cinnamon and nutmeg; sprinkle over the apple layer. roll out the other half of the dough and cover everything in the pan. brush top crust with the reserved egg white and sprinkle with a mixture of 2 tablespoons sugar, and 1/2 teaspoon of cinnamon.
bake for 45 minutes to 1 hour in the preheated oven. top crust should be lightly browned. mix together the 1 cup of confectioners' sugar, 1 and 1/2 tablespoons of milk, and 1/2 teaspoon of vanilla until smooth; drizzle over bars while they are still warm.

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.

neptune's favorite crab bisque

Ingredients

Servings: 4
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can cream of asparagus soup
2 cups milk
1 cup light cream
1 (6 ounce) can crabmeat
1 1/4 cups white

Recipe

Cook Time:

Ready Time:

blend both cans of soup in medium or large pot, stir in milk and cream. simmer over medium heat, stirring frequently (so milk and cream do not scorch). when boiling point is nearly reached, turn down heat.
flake crab meat and add to soup. simmer an additional 5 minutes, then add white . add small amount of butter to surface (optional) and sprinkle with chervil or parsley.
variations: (1) for a low-fat version, omit butter. instead of milk and cream, substitute non-fat milk. (2) instead of canned crab, use fresh or imitation crab. if using fresh crab, be sure to remove all cartilage and shell. (3) substitute crab with lobster, clams, or mussels (shells or no shells). for an exquisite "seafood bisque," combine all of the above. yum!

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.

Baked Flounder With Dill And Caper Cream

Ingredients

Servings: 3
1 tablespoon olive oil
1 1/2 pounds flounder fillets
salt and ground black pepper to taste
1 tablespoon chopped fresh dill
1/2 cup sour cream
2 tablespoons capers, drained and rinsed
lemon, zested
1 lemon, cut into wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil and coat with olive oil.
arrange flounder fillets on prepared baking sheet and season with salt and pepper.
bake in preheated oven for 10 minutes and sprinkle evenly with dill. continue baking until fish flakes easily with a fork, about 2 minutes more.
stir sour cream, capers, and lemon zest in a bowl; season with salt. serve fish with lemon wedges and sour cream caper sauce.

Wednesday, August 24, 2016

One-dish Rockfish

Ingredients

Servings: 2
5 cups fresh spinach
2 (6 ounce) fillets rockfish
10 cherry tomatoes, halved
1/2 cup vegetable broth
2 tablespoons minced fresh dill
1/4 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/4 teaspoon onion powder
salt and ground black pepper to taste
2 slices lemon slices
2 slices onion slices
1 teaspoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
layer the spinach in the bottom of a 2 quart baking dish. lay the rockfish atop the spinach. scatter the tomatoes around the fish. pour the broth into the dish. season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. place the lemon, onion, and butter on the rockfish. cover the entire dish with aluminum foil.
bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

tilapia en papillote (tilapia in parchment)

Ingredients

Servings: 4
4 (4 ounce) fillets tilapia
salt and ground black pepper to taste
1 large tomato, chopped
3 cloves garlic, finely chopped
4 fresh basil leaves, chopped
1 1/2 teaspoons capers, drained
4 teaspoons lemon juice
1/4 cup butter, divided
1 cup white
1 tablespoon butter, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). butter a baking sheet so that the bottoms of the packets will brown when baked.
prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered one side of the fold of each sheet. season the tilapia with salt and black pepper. top the fillets with equal amounts of tomato, garlic, basil, and capers. sprinkle lemon juice over the fillets. place 1 tablespoon butter atop the fish. drizzle white over the fillets.
roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

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.

crunchy walnut crusted salmon filets

Ingredients

Servings: 12
3 cups california walnuts
6 tablespoons dry bread crumbs
6 tablespoons lemon rind, finely grated
3 tablespoons extra virgin olive oil
3 tablespoons fresh dill, chopped
salt and pepper
12 (3 ounce) salmon filets, skin on
dijon mustard
1/4 cup fresh lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

place walnuts in food processor; coarsely chop. add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. mixture should stick together. season; set aside.
arrange salmon fillets skin side down on parchment paper lined baking sheets. brush tops with mustard.
spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. cover with plastic wrap; refrigerate for up to 2 hours.
bake at 350 degrees f 15 to 20 minutes, or until salmon flakes with a fork. just before serving, sprinkle each with 1 tsp lemon juice.

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.

paleo poached whitefish in tomato-fennel broth

Ingredients

Servings: 4
1 tablespoon olive oil
2 bulbs fennel, chopped
1 onion, chopped
1 1/2 pounds whitefish fillets
1 pinch saffron
1 tablespoon fennel seeds
1 cup diced tomatoes
1 cup water, or more as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a skillet over medium heat. stir in fennel bulbs and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add whitefish, saffron, fennel seeds, tomatoes, and water. bring to a boil, cover, and remove from heat. let sit covered until fish flakes easily with a fork, about 10 minutes.

riesling snapper

Ingredients

Servings: 4
1/2 cup riesling
3 ounces butter, cut into small pieces
1 clove garlic, chopped
4 (4 ounce) fillets
salt and ground black pepper to taste
1 cup sliced almonds

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour riesling into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. stir butter and garlic into remaining ; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes.
season fillets with salt and black pepper. increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.

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.

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.

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.

Salmon With Mango And Brie

Ingredients

Servings: 4
2 tablespoons olive oil
4 (4 ounce) fillets salmon
4 ounces brie cheese, sliced
1 teaspoon butter
2 mangos - peeled, seeded, and diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat the olive oil in a large oven-proof skillet over medium high heat, and sear the salmon about 4 minutes on each side.
top salmon with brie cheese. cover skillet, and place in the preheated oven. bake 15 minutes, or until the salmon is easily flaked with a fork.
in a saucepan over medium heat, melt the butter and simmer the mangos 15 minutes, or until soft and smooth. serve over the cooked salmon.

Simple Sassy Salmon

Ingredients

Servings: 4
1 tablespoon butter, melted
1 tablespoon vegetable oil
1 tablespoon worcestershire sauce
2 tablespoons honey mustard
1 tablespoon brown sugar
1 tablespoon garlic powder
1 pound salmon fillet

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the melted butter, vegetable oil, worcestershire sauce, honey mustard sauce, brown sugar, and garlic powder in a large bowl. whisk to combine. reserve 2 tablespoons marinade for basting. place the salmon in a shallow dish and pour the remaining marinade over. cover and chill for 45 minutes.
preheat the oven's broiler and set the oven rack about 5 inches from the heat source.
broil salmon for 12 minutes, brushing occasionally with the reserved marinade. salmon is done when it is glazed from the marinade and flakes easily with a fork.

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

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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 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.

Shelli's Lemon Pepper Catfish

Ingredients

Servings: 2
1 tablespoon butter
2 teaspoons olive oil
2/3 cup chopped green onions
2 cloves garlic, minced
1/2 teaspoon dried parsley
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 cup lemon juice
1/4 cup lightly packed brown sugar
2 (3 ounce) fillets catfish
1 teaspoon brown sugar

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melt butter with olive oil in a large skillet over medium heat. cook and stir green onions, garlic, parsley, salt, and pepper in the hot oil until vegetables are softened, about 2 minutes. stir lemon juice and 1/4 cup brown sugar into green onion mixture, stirring constantly until sugar is dissolved, about 2 minutes more.
place catfish fillets into the skillet; cook until catfish easily flakes with a fork, 3 to 4 minutes per side. transfer catfish to a plate and pour remaining lemon juice sauce on top. sprinkle with remaining brown sugar.

summer salad with grilled shrimp and pineapple in vinaigrette

Ingredients

Servings: 4
1/4 cup carapelli premium 100% italian extra virgin olive oil
2 tablespoons vinegar or vinegar
2 teaspoons dijon mustard
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 pound uncooked large shrimp, peeled and deveined
1/2 fresh pineapple, peeled and cored, cut lengthwise into 4 slabs
8 cups mixed field greens or baby greens
3 tablespoons chopped fresh basil or tarragon leaves

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heat a grill to medium-high heat or have a ridged grill pan ready. for vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. transfer 3 tablespoons of the mixture to a pie plate or shallow plate. stir pepper flakes and garlic into oil mixture on plate.
(sneak a quick dip of artisan bread into the mixture - so good!)
add shrimp to plate; toss with oil mixture. thread shrimp metal skewers or soaked bamboo skewers. brush oil mixture from plate over skewers. transfer skewers to grill; discard marinade on plate. add pineapple to grill. grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. remove shrimp from skewers; arrange over salads. top with basil.

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

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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.