An Trebil: Try ALLrecipes.com they have a fantastic selection of any kind of food you are looking for and it is a free site that you can even have a free recipe box to store your choices in.
Clinton Quant: BritneyThese are fantastic recipes for those "special" occasions when you want to make a little extra effort:http://www.gourmet-food-revolution.com/easy-dinner...They are not at all complicated and are dead easy to follow!Enjoy...Show more
Dick Maisenbacher: Italian Herb-Roasted Lamb1 cup KRAFT Zesty Italian Dressing1/2 cup dry red wine3 cloves garlic, minced1 Tbsp. dried rosemary leaves2 tsp. dried thyme leaves1 tsp. salt 1 tsp. pepper1 butterflied leg of lamb (about 3 lb.)MIX dressing, wine, garlic, herbs and seasonings. Pour over meat in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat mieat. Refrigerator several hours or overnight, turning occasionally. PREHEAT oven to 350ÌŠF. Place meat on rack in roasting pan. BAKE 50 ! min. to 1 hour or until instant read thermometer reaches 160ÌŠF. Let stand 10 min. before slicing. Garnish with fresh rosemary, if desired. KITCHEN TIP: Look for lamb meat that is pinkish red and has a velvety texture. Dark red meat usually indicates the meat is older....Show more
Fritz Sisomphou: Lemon Icebox Cake Delightful, tangy, refreshing1 (18 1/4-ounce) package lemon cake mix2 (14-ounce) cans sweetened condensed milk1/2 cup fresh lemon juice1 (12-ounce) container frozen whipped topping, thawedBake cake as directed for 8-inch, two-layer cake. When cool, cut each layer in half to make 4 total layers. Mix condensed milk and lemon juice together. Spread half of the mixture between cake layers. Fold remaining half of mixture into whipped topping. Frost cake. Refrigerate overnight....Show more
Debora Rinderer: try looking on foodtv.com, allrecipes.com. ask your friends or family members for some simple idea.
Billie Bratchett: here is a really quick and e! asy desertTake one package jello (any flavour)disolve jellow i! n one cup boiling water then instead of the one cup cold water use one cup vanilla icecream stir until melted pour into individual serving dishes refridgerate about half an hour make a nice lite desert . enjly
Melissa Lavallie: go to allrecipes.com!
Judie Kise: Try www.bigoven.com I get lots of ideas from that site.
Arden Strachn: Google is your friend, you can find any recipe you want through a google search
Armando Somes: Mom’s Italian RecipesMinestrone con Pesto Pesto: 3 tablespoons pine nuts 2 cups fresh basil leaves, preferably "picolo fino" 1 clove garlic 1 pinch sea salt 5 ounces Ligurian extra-virgin olive oil Minestrone: 1 1/2 cups borlotti (or pinto) beans 1 1/2 cups cannelloni (or white) beans 1 medium red onion, cut into medium dice 2 medium zucchini, cut into 1/2-inch moons, 1/2-inch thick 4 plum canned plum tomatoes, cut into 1/2-inch dice 4 stalks celery, cut into 1/2-inch slices 2 potatoes, peeled and cut into 1/2-inch dice 2 leeks! , cleaned and cut into 1/2-inch moons Salt and freshly ground black pepper to taste 4 tablespoons extra virgin olive oil 6 ounces small shells pasta 1/2 cup pestoTo make the pesto: In a large stone mortar, place the pine nuts, basil, garlic, and salt, and grind with a pestle until paste. Drizzle in the olive oil, beating with a wooden spoon. This can also be done in a food processor. Store in jars, topped with extra-virgin olive oil, for up to 1 week. To make the minestrone: Soak the borlotti and Cannelloni beans separately overnight and drain. In a large soup pot, place both kinds of beans, the onion, zucchini, tomatoes, celery, potatoes, leeks, and olive oil, and cover by 1-inch with cool water. Cover the pot and bring to a boil. Lower the heat and simmer until the beans are tender about 1 hour to 1 hour and 30 minutes. Add the pasta, and turn the heat to high. Cook the pasta at a boil until al dente. Divide the soup among 4 bowls and top each bowl of minestrone with a do! llop of pesto floating on top.Steak Pommodor (serves 4)One large top Si! rloin steak - 3/4 inch thick1/3 Cup olive oil3 cloves smashed garlic1 sliced onion3 tablespoons balsamic vinegar3 leaves chopped fresh basil 2 tablespoons chopped fresh cilantro1/2 Teaspoon chopped fresh oreganosalt and fresh pepper to taste1 19oz can of Italian plum tomatoesMix ingredients in glass dish or food-safe ziplock bag. Place steak in marinade and refridgerate for 6 hours at least - longer is better (up to 24 hours).Remove steak and put to the side. Pour the marinade into a frying pan that is at least 1 1/2 inches deep. Bring to a boil, then drop the temp. down to simmer. As the liquid starts to reduce, add about 3/4 or the tomatoes - don't chop them. Continue to allow it to simmer down to thicken a bit, then slice tomatoes with a knife in the frying pan. Grill your steak as you like it, place on a platter on top of lettuce leaves (washed spoinach leaves would be event better), and spoon pommodor sauce over top. You can garnish with fresh chopped basil, mint, cila! ntro, oregano, or a mix of all of them if you like. Pollo alla cacciatora 1 chicken2 medium onions choppedone carrot choppedone stalk celery chopped4 Tbsp. extra virgin olive oil1 Tbsp. finely chopped fresh rosemary2 bay leaves3 Tbsp chopped fresh Italian parsley1 cup tomato sauce3/4 cup dry white winesalt pepper to tasteflourInstructions: 1. Cut the chicken in pieces and eliminate all the excess fat.2. Rinse the chicken under running water and then dry it with paper towel. 3. Roll the chicken in flour and shake of the excess.4. In a large pan brown the chicken in 2 Tbsp. of olive oil. 5. Once browned remove the chicken from the pan. 6. Now, in the same pan, cook the onion, celery and carrot with the remaining 2 Tbsp. of oil and a pinch of salt on a low heat for 20-30 minutes or until they are soft. If they get too dry add a little bit of water. 7. Put the chicken back into the pan, mix and add 3/4 cup dry white wine. 8. Once the wine has evaporated add the tomato sauce, th! e bay leaves, rosemary and parsley. 9. Simmer covered for about 30 to 4! 0 minutes or until the chicken is cooked. As it cooks check the salt and add it if necessary.10. Serve hot. Veal Scaloppine with Marsala 1 lb. veal - 1/8 inch thick slicesflour2 Tbsp. extra virgin olive oil3 Tbsp. butter salt to tasteDry Marsala Wine Instructions: 1. Pound the veal slices then coat them with flour and shake off the excess.2. Put the butter and oil in a large nonstick skillet and place over high heat be careful not to burn the butter. 3. When the butter is melted add the veal and cook the first side until lightly brown.4. Turn the veal over and sprinkle with Marsala placing your thumb over the top of the bottle to control the flow, approximately 1/4 cup. 5. Salt the veal to taste and cook until lightly brown and keep an eye on them since the Marsala thickens quickly and can burn easily. 6. Remove from the pan and serve them immediately. Carpaccio Recipe Italian Appetizer Ingredients:1/2 pound Beef Tenderloin 1 cup sour cream 1 tablespoon Dijon mustard 1 tab! lespoon fresh basil saltpepper 2 sliced limes 1/4 cup capers1/4 lb. fresh parmesan cheese (in a chunk) In small bowl, mix sour cream, mustard, basil, salt and pepper to taste. Cover and refrigerate at least 1 hour for flavors to blend. Freeze beef for about 30 minutes or until firm. Cut into paper-thin slices. Divide the slices among the serving plates. Overlap slices to form a circle. Garnish with lime slices and capers. With a vegetable peeler slice off thin slivers of the parmesan cheese and sprinkle on top of plate. Serve with mustard basil sauce. Chicken FlorentineINGREDIENTS:4 skinless, boneless chicken breast halves 1/4 cup butter 3 teaspoons minced garlic 1 tablespoon lemon juice 1 (10.75 ounce) can condensed cream of mushroom soup 1 tablespoon Italian seasoning 1/2 cup half-and-half 1/2 cup grated Parmesan cheese 2 (13.5 ounce) cans spinach, drained 4 ounces fresh mushrooms, sliced 2/3 cup bacon bits 2 cups shredded mozzarella cheese ------------------------------! ...DIRECTIONS:Preheat oven to 350 degrees F (175 degrees C). Place the ! chicken breast halves on a baking sheet, and bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half and half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned Chicken CapreseFOR THE TOMATOES AND BASIL:2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces30 medium fresh basil leaves (no stems), cut into 1-inch pieces 4 ta! blespoons of extra-virgin olive oil, divided use3 tablespoons minced garlic, divided use3 1/2 teaspoons Italian seasoning, divided use1 1/2 teaspoons and 1 tablespoon salt, divided FOR THE CHICKEN:1 1/2 cups and 1 tablespoon flour, divided use2 teaspoons black pepper 6 boneless, skinless chicken breasts or breast fillets vegetable oil FOR THE PASTA:1 pound dry capellini (angel hair) pasta FOR THE SAUCE:1/2 cup white wine 1 1/2 cups heavy cream 1 cup grated Parmesan cheese 2 cups shredded mozzarella cheese (for top)TOMATOES AND BASIL PREPARATION:Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour. CHICKEN PREPARATION: Preheat oven to 350 degrees F. Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shall! ow dish. Dredge chicken in the mixture, shaking off any excess. Coat a ! large, nonstick skillet with vegetable oil and heat over medium-high heat. Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches. When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F. PASTA PREPARATION:Cook pasta according to package directions. Drain and set aside until needed. SAUCE PREPARATION:While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown. Slowly add the remaining 1 tablespoon of flour and stir to combine. Add white wine and bring to a boil. Boil for approximately 1 minute. Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and b! asil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute. Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese. ASSEMBLING CHICKEN CAPRESE:Preheat broiler. Remove chicken from baking dish and set aside until needed. Transfer pasta to baking dish and partly coat with sauce. Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken. Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted. Clams/Mussels (serves 4)2 pounds of well-washed cultivated (less grit) pasta clams or mussels, or a mix of both1/4 Cup olive oil3 cloves smashed garlic1 sliced onion3 tablespoons balsamic vinegar3 leaves chopped fresh basil 2 tablespoons chopped fresh cilantro1/2 Teaspoon chopped fresh oreganosalt and fresh pepper to taste1 19oz can o! f Italian plum tomatoesIn a large saucepan, prepare the marinade ingred! ients and tomatoes above, adding 1/2 cup of white or red wine and a sprig of rosemary. When it is reduced a bit, add mussels to saucepan, cover at medium high heat, and leave it for 10 minutes. Clams will take longer - ask your grocer - maybe 15 minutes. No more, though, or they will toughen.In the meantime, prepare your favourite style of pasta - usually a pasta that has a shape is best, as it catches the juices better. Place pasta in a large (large!) pasta serving bowl, pour mussels/clams and sauce overtop. Let people serve themselves (put a spoon out to get the sauce from the bottom). Serve with a crusty, warm baguette for dipping.Italian Fried Tomatoes â€" end of season1/2 cup flour 1 1/4 teaspoons dried basil 1 1/4 teaspoons dried oregano salt and pepper 2 medium firm tomatoes, sliced 1/2 inch thick vegetable oil chopped green peppers (optional) 1 cup shredded mozzarella cheese In a bowl, combine flour, basil, oregano, salt and pepper. Dip tomatoes in flour mixture. In! a frypan, fry tomatoes in oil, a few at a time, until golden on both sides. Sprinkle with chopped green pepper if desired. Top with cheese, broil in oven for a few minutes. until cheese is melted. New Wave Tomatoesone big tomato sliced onto aluminium foil on top some goat cheese and chopped walnuts close foil and put for a few minutes in the oven at 350or grill enjoy! Parmesan Stuffed Tomatoes1/2 cup bread crumbs1/2 cup freshly grated Parmesan cheese3 Tablespoons chopped parsley2 Tablespoons chopped chives1 teaspoon tarragon1 teaspoon pepper1 small onion, finely chopped4 medium size, ripe tomatoes4 ounces unsalted, melted butterCombine bread crumbs with Parmesan, parsley, chives, tarragon, and pepper. Mix onion, seasoned bread crumbs, and melted butter. Cut tomatoes in half (horizontally) and seed them. Fill with bread crumbs and bake in buttered baking dish for about ten minutes at 350 degrees. Starting with room temperature tomatoes reduces cooking time and helps assure ! a firm tomato is served to guests. Spinach and Potato Frittata2 tbsp ol! ive oil6 small red potatoes, sliced into desired size1 cup torn fresh spinach ( I used packaged)2 tbsp sliced green onions1 teas crushed garlic6 eggs1/3 cup milk1/2 cup shredded Soy cheese (plus extra for topping)salt pepperHeat oil in a medium to large skillet over medium heat.Place potatoes in skillet, cover, and cook 10 minutes.Add spinach, green onions, and garlic.Season with salt and pepper to taste.Cook 2 minutesBeat eggs and milk in a bowl.Pour into skillet over veggies.Cover top with cheese. Mix to scramble eggs.Reduce heat to low, cook covered for 7 minutes or until eggs are cooked to desired firmness.Top with cheese. Tomato Basil Salad (for 4):Dressing:2 large Cloves Garlic-smash before chopping1/2 Lemon - Juice only1/4 Cup olive oil6-8 Fresh Mint leaves finely choppedSalad:4 plum or roma tomatoes quartered & remove seeds16 Large fresh Basil Leaves - tear each leaf in 1/21/2 medium Vidalia (sweet) onion - Spanish is okay too - cut in nice slices - not too thin or ! thick1 ball of bonconcinni cheesesaltFresh ground black pepperChopped Cilantro as garnishIn a glass bowl mix smashed and chopped garlic, lemon juice, olive oil, and mint leaves, salt and cracked/ground pepper. Mix with a whisk and cover, on counter for 1 hour - don't refridgerate as flavours meld better and faster at room temperature.Nicely set out on a serving plate the torn basil (don't chop it), quartered tomatoes, sliced onions, and about 8 slices of the cheese.Whisk dressing again and pour as desired over salad. Add chopped cilantro on top. Lovely, and healthy - enjoy!Garbanzo Bean SaladIn a glass bowl, mix:2 large Cloves Garlic-smash before chopping1/2 Lemon - Juice only1/4 Cup olive oil6-8 Fresh Mint leaves, finely chopped3 fresh Basil leaves, finely chopped¼ teaspoon chopped fresh Oregano¼ teaspoon mix of chopped fresh thyme and marjoram1 can rinsed and drained chick peas (garbanzo beans) 1/3 can rinsed and drained red kidney or Romano beans1/3 can rinsed and dra! ined chopped green or Broad beans1 chopped roma or plum tomato1/2 chopp! ed sweet onion â€" Vidallia or Spanish1/2 chopped green or not quite ripe mango2 tbsp. chopped Cilantro½ teaspoon salt½ teaspoon freshly cracked black pepper (a bit chunky)Mix and let sit, covered, at room temperature, for at least ½ hour. Stir gently to mix flavours, and refrigerate for at least 1 hour prior to serving.Many people do not realize that fresh Romano, Kidney, and Green Beans (July â€" September) combined with dried and soaked Garbanzo beans have a much better flavour than canned. Try it using both styles and see the difference for yourself!However, for the sake of convenience (and winter â€" I live in Ontario!) â€" canned works quite well, but you must fully rinse all the beans before putting them in the salad to give the maximu herb flavour.It is very appealing if you serve this salad in on small plates in lettuce cups, but even more so if you use the outer leaves of Riddichio as your bean salad bowl.Good Luck from Mom!...Show more
Margy Sandquist:! CHICKEN MARSALA - In a frying pan, butter (melted) sliced mushrooms (Lots). cook until mushrooms start to soften. In a second frying pan cook Chicken (boneless, cut into pieces or strips and coated with flour) in butter, until edges on all sides start to brown. In first frying pan, add finely diced garlic and a generous amout of Marsala wine to mushrooms and heat vigorously for about two minutes, add chicken from second frying pan and cook until sauce thickens (flour from chicken will thicken sauce). To finish, add a spritz more Marsala wine (important, to sharpen Marsala flavor) and serve. - ENJOYFour cheese, four mushroom, Escargot Pizza. Cook the escargot till almost crunchy in garlic and butter. Cook the mushrooms in the snail butter. Grease the pizza pan with the snail butter. Spread the dough, top with pizza sauce, add grated cheeses (your choice) top with mushrooms, escargot and bake until perfect. Open some good red wine and enjoy. BANANAS FOSTER (for two)- In ! a frying pan, 1 tbsp Butter, 3 tbsp Brown sugar and one banana sliced l! ength wise and halved. Cook on moderate heat adding rum and a pinch of cinnamon until bananas soften and the sauce begins to thicken (Caramelize). Remove from heat and serve over Vanilla ice cream (in large red wine glasses is nice) and serve immediately....Show more
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