Leo's Notes:Recipes

From Leo's Notes
Revision as of 20:59, 4 October 2014 by 10.1.1.3 (talk) (→Main Courses)
This page was last edited on 4 October 2014, at 20:59.

More recipes:




Breakfast

Hash Browns

Ingredients

Per Person:

  • 1 medium russet potato, grated
  • 1 1/2 tbsp clarified butter (melted butter separated from the milky liquid)
  • salt, pepper, cayenne, and paprika to taste

Directions

  • Skin and grate potato into cold water. Rinse with cold water twice to remove starch. Drain and dry
  • Use clarified butter (microwave and spoon top) and dump in grated potato
  • Season with some pepper, cayenne and paprika
  • Stir for crusty potatoes or leave it alone for soft potatoes on the inside.

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

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  2. 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.
  3. 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

Black Lentil Soup

Ingredients

  • 2 tsp vegetable oil
  • 4 oz bacon
  • 1 cup yellow onion, large dice
  • 1 cup carrots, large dice
  • 1 cup celery, large dice
  • 1/2 tsp cumin
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • cayenne to taste
  • 1 1/4 cup black lentils
  • 5 to 6 cups chicken broth, or as needed
  • 1 bay leaf
  • 1/4 cup chopped Italian parsley
  • 1 tsp extra good extra virgin olive oil


Directions

  1. medium heat with veg oil. Cook bacon until done
  2. Add onion, celery, carrots, pinch of salt. Cook until tender. 10 minutes
  3. ground pepper, cumen, thyme, cayanne pepper
  4. add lentils and stir until coated
  5. Add chicken broth. Bring to a simmer on high heat.
  6. Add a bay leaf
  7. Once it simmers, bring to low.
  8. Simmer for an hour until done.
  9. Season, add parsley, stir, and serve.
  10. Garnish with parsley and extra virgin olive oil
  1. Optional: Add sour cream, avacado and top with cayanne pepper.

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

  1. 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.
  1. 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

  1. 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.
  2. 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.
  3. 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

Ingredients

  • 1 1/2 lb gold potato (or any other kind will work)
  • 1 onion
  • 1 carrot
  • 1 celery
  • 8 oz diced smoked ham
  • 3 cloves garlic
  • 3 tbsp butter
  • 1/4 cup flour
  • 4 cups chicken broth
  • 2 cups water
  • 1/2 cup cream
  • salt and pepper to taste
  • cayenne
  • chives

Directions

  1. Dice onion, carrot, celery, and ham. Cook in medium heat with butter in a stock pot for 5-6 minutes until vegetables are tender and onions translucent.
  2. Add in flour and cook for 3 minutes
  3. Drizzle cold chicken broth and stir to avoid lumps
  4. Add water. Raise to medium-high and simmer for 15 minutes
  5. Dice potatoes. Ensure the broth is salty enough before dumping it in.
  6. When potatoes are ready (mushable), take a potato masher and mash it a dozen times to thicken
  7. Season with cayenne, black pepper. Adjust for salt. Add a splash of cream.
  8. Stir and serve.
  9. Garnish with chives and cheddar

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

  1. 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.
  2. 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

Alredo

Ingredients

  • 3 tablespoons sweet butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1/4 teaspoon white pepper
  • 1/2 cup grated parmesan cheese
  • 3/4 cup mozzarella cheese
  • 1 (12 ounce) box angel hair pasta

Directions

  1. Melt butter in medium saucepan with olive oil over medium/low heat.
  2. Add the garlic, cream, white pepper and bring mixture to a simmer.
  3. Stir often.
  4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  6. While the sauce cooks, boil noodles for 3-5 minutes.
  7. Place pasta on serving plates and spoon sauce over pasta.


Drunken Mussels

Ingredients

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 lemon, zested
  • 2 cups white wine
  • freshly ground black pepper to taste
  • 2 pounds mussels, cleaned and debearded
  • 1 cup chopped fresh flat-leaf parsley
  • 2 slices bread, grilled
  • 2 lemon wedges for garnish

Directions

  1. Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  2. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  4. Serve with grilled bread and lemon wedge.


Fisherman's Pie

Ingredients

For potato crust:

  • 3 russet potatoes, peeled and cut into chunks
  • 3 tablespoons butter
  • 1 pinch freshly grated nutmeg
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup milk

For the spinach:

  • 2 teaspoons olive oil
  • 12 ounces baby spinach leaves

For the sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups cold milk, divided
  • 2 teaspoons lemon zest

For the rest:

  • 1 tablespoon butter
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 2 pounds boneless cod fillets
  • 1/2 lemon, juiced
  • 1 tablespoon chopped fresh chives for garnish

Directions

  1. Bring a large saucepan of salted water and to a boil; add 3 russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.
  2. Drizzle olive oil in a large Dutch oven over medium-high heat, add 12 oz spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
  3. Heat 3 tablespoons butter and 3 tablespoons flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.
  4. Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
  5. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.
  6. Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.
  7. Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
  8. Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.


Chicken Bake

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed and finely chopped
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 6 skinless, boneless chicken breast halves
  • 2 cups prepared marinara sauce
  • 1/4 cup chopped fresh basil
  • 1 (8 ounce) package shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 (5 ounce) package garlic croutons

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
  3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
  4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Chicken Cordon Blu-wich

Ingredients

  • 2 tablespoons dry bread crumbs
  • 1 teaspoon butter, melted
  • 2 tablespoons butter
  • 1/2 cup diced smoked ham
  • 1/2 cup diced onion
  • 1/4 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 tablespoon milk
  • 1/2 cup shredded Gruyere cheese
  • 1 1/2 teaspoons Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 1 pinch ground nutmeg
  • 1 cup diced cooked chicken breast
  • 1/4 cup diced dill pickles
  • 4 (1/2 inch thick) slices toasted French bread
  • 1/4 cup shredded Gruyere cheese
  • 1 tablespoon melted butter, divided


Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
  2. Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
  3. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes.
  4. Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine.
  5. Stir chicken and diced pickle into cheese sauce.
  6. Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture.
  7. Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.

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

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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

  1. 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.
  2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
  3. 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

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
  6. 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

  1. 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.
  2. 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

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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

  1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
  2. 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.
  3. 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

  1. Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
  2. 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. 1 part vodka
  2. 1 part tequila
  3. 1 part rum
  4. 1 part gin
  5. 1 part triple sec
  6. 1 1/2 parts sweet and sour mix
  7. 1 splash Coca-Cola®

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