Leo's Notes:Recipes
From Leo's Notes
This page was last edited on 11 May 2014, at 21:03.
More recipes:
- http://foodwishes.blogspot.ca/2012/03/st-patricks-day-special-irish-shepherds.html
- http://foodwishes.blogspot.ca/2013/10/tomato-bisque-soup-might-not-count-as.html
- http://allrecipes.com/Recipe/Irish-Shepherds-Pie/Detail.aspx
- http://allrecipes.com/Recipe/How-to-Make-Tomato-Bisque/Detail.aspx
Breakfast
French Toast
Makes 12 slices.
Ingredients
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
Directions
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Pancakes
Makes 8 pancakes.
Ingredients
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- cooking spray
Directions
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Soups
Potato Leek Soup
Yield: 8 servings Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1.1 hour
Ingredients
- 8 cups chicken stock
- 6 russet potatoes, peeled and cut into large pieces
- 4 leeks (whites only), thoroughly washed and sliced
- 3 stalks celery, roughly chopped
- 1 bay leaf
- 1 1/2 teaspoons finely chopped fresh thyme
- Salt and freshly ground pepper
- 1 cup heavy cream
Directions
- Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
- Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
See also: http://www.simplyrecipes.com/recipes/potato_leek_soup/
Broccoli Cheese Soup
Yield: 10 servings Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
Ingredients
- 1/2 cup unsalted butter
- 1 yellow onion, finely chopped
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- 4 heads broccoli, stems removed and discarded, and florets cut into bite-size pieces
- Pinch of nutmeg
- 12 ounces mild cheddar cheese, shredded (about 3 cups)
- Salt and pepper
- 2 cups vegetable broth
Directions
- In a large pot or Dutch oven, melt butter over medium heat. Add the onions and cook for 3 to 4 minutes, until they begin to soften. Sprinkle the flour over the onions and stir to combine, cooking for about 1 minute. Slowly whisk in the milk and half-and-half.
- Add the nutmeg, broccoli, a dash of salt, and lots of freshly ground black pepper. Cover and reduce the heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Add the cheese a handful at a time, stirring to melt the cheese after each addition.
- At this point I did a quick pass with my immersion blender on low to blend up the broccoli a bit, but still leave a good amount of texture. You could also choose to mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. Finally, whisk in the vegetable broth, and re-warm over low heat if needed, and serve.
Ham and Potato Soup
Original recipe makes 8 servings
Notes
I made this back in 2012 and didn't like it. I tried it again in Nov 2013 and still didn't like it so much. The chicken bouillon flavour gives me a bad headache. 3/5
Ingredients
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Directions
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Black Bean Vegetable Soup
Original recipe makes 6 - 8 servings
Notes
It turned out decent. Didn't put enough beans (I read 1 can not 2). 4/5
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (8.75 ounce) can whole kernel corn
- 1/4 teaspoon ground black pepper
- 1 (14.5 ounce) can stewed tomatoes
Directions
- In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
- Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Main Courses
Garlic Chicken
Original recipe makes 4 servings
Ingredients
- 2 teaspoons crushed garlic
- 1/4 cup olive oil
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 skinless, boneless chicken breast halves
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
- Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Salisbury Steak
Original recipe makes 6 servings
Ingredients
- 1 (10.5 ounce) can condensed French onion soup
- 1 1/2 pounds ground beef
- 1/2 cup dry bread crumbs
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1/4 cup ketchup
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon mustard powder
Directions
- In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
- In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
- In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Eggplant Parmesan
Original recipe makes 8 to 10 servings
Ingredients
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Baked Ziti
Original recipe makes 8 servings
Notes
Turned out excellent. I made half the portion and baked it until the sauce at the top was brick-colored. The cheese in the middle was perfectly melted when it came out of the conventional oven. 5/5
Ingredients
- 1 (16 ounce) package dry ziti pasta
- 1 pound lean ground beef
- 1 onion, chopped
- 2 (28 ounce) jars spaghetti sauce
- 6 ounces sliced provolone cheese
- 6 ounces sliced mozzarella cheese
- 1 1/2 cups sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Directions
- 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.
- In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
- Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
- Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Italian Spaghetti with Meatballs
Original recipe makes 6 servings
Notes
The meatballs didn't have as much flavour as I wanted. Tasted only like ground beef... Otherwise, the sauce was decent, though 28oz of whole tomatoes is a bit excessive for this recipe as there were more tomatoes than meatballs.
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 cup fresh bread crumbs
- 1 tablespoon dried parsley
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1 egg, beaten
Sauce
- 3/4 cup chopped onion
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 2 (28 ounce) cans whole peeled tomatoes
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1 bay leaf
- 1 (6 ounce) can tomato paste
- 3/4 teaspoon dried basil
- 1/2 teaspoon ground black pepper
Directions
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Chili
???
Garlic Chicken
Original recipe makes 4 servings
Ingredients
- 2 teaspoons crushed garlic
- 1/4 cup olive oil
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 skinless, boneless chicken breast halves
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
- Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Sides
Mashed Potatoes
???
Roasted Garlic Cauliflower
Original recipe makes 6 servings
Ingredients
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 1 large head cauliflower, separated into florets
- 1/3 cup grated Parmesan cheese
- salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
Directions
- Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Drinks
Sweet & Sour Mix
From http://www.yumsugar.com/Ultimate-Bar-Sweet-Sour-Mix-166404
Ingredients
- 3 cups water
- 3 cups sugar
- 2 cups fresh lemon juice
- 2 cups fresh lime juice
Directions
- Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
- Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled)
Long Island Iced Tea
Ingredients
- 1 part vodka
- 1 part tequila
- 1 part rum
- 1 part gin
- 1 part triple sec
- 1 1/2 parts sweet and sour mix
- 1 splash Coca-Cola®