Archive for June, 2010

Fresh Green Bean Casserole

Written by free recipes on Wednesday, June 30th, 2010 in Casseroles, Vegetables.

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Fresh Green Bean Casserole

Ingredients:

4 cups fresh green beans, cut into 2-inch pieces (or 2 cans, 16 ounces each)
3 to 6 slices bacon
1/2 cup chopped onion
4 large tomatoes, peeled and chopped
2 large whole pimientos, chopped (or 2-ounce jar)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 to 3/4 cup shredded American cheese

Directions

1. Cook beans, uncovered, in boiling salted water for 2 to 3 minutes. Reduce heat, cover and cook 20 to 30 minutes more. Drain and set aside. (If using canned beans, just drain; do not cook.)
2. Fry bacon until crisp. Remove from pan and crumble.
3. Saute onion in bacon drippings until tender.
4. Combine everything except cheese, tossing gently. Spoon into greased 2-quart casserole dish.
5. Sprinkle with cheese.
6. Bake until cheese is slightly browned.

Temperature: 350 degrees
Time: 15 to 20 minutes

Servings: 6

Chevre-Filled Mushrooms

Written by free recipes on Thursday, June 24th, 2010 in Appetizers & Snacks, Vegetables, Vegetarian.

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Chevre-Filled Mushrooms

Ingredients:

24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Directions:

Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.
Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.

Yields: 24 mushroom caps

Warm Spinach and Basil Salad

Written by free recipes on Sunday, June 20th, 2010 in Salads, Vegetables, Vegetarian.

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Warm Spinach and Basil Salad

Ingredients:

6 cups spinach leaves
2 cups fresh basil
1/2 cup olive oil
2 cloves of garlic, minced
1/2 cup pine nuts
4 ounces prosciutto, chopped
Salt and pepper to taste
3/4 cup grated Parmesan cheese

Directions:

Combine the spinach and basil in a large salad bowl.

Heat the olive oil in a skillet over medium heat.  Add the garlic and pine nuts; mix well.

Saute until the pine nuts are brown.  Add the prosciutto; mix well.

Cook just until heated through, stirring constantly.  Pour over the spinach mixture, tossing to coat.  Season with the salt and pepper; sprinkle with the Parmesan cheese.

Serves: 6

FRIED RAVIOLI

Written by free recipes on Friday, June 18th, 2010 in Appetizers & Snacks, Pasta.

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FRIED RAVIOLI

Ingredients

1/2 pound frozen beef or cheese ravioli
1 tablespoon salt
3 beaten eggs

2/3 cup plain bread crumbs
2/3 cup grated Parmesan cheese
2 cloves garlic, finely chopped
¼ cup fresh curly parsley, chopped
½ teaspoon salt
¼ teaspoon ground black pepper

½ cup mild olive oil, or more if needed

Marinara Sauce

Directions

1.  Boil 4 quarts water and add salt.  Add the ravioli and boil until the ravioli are tender.  Drain gently.  Beat the eggs in a large bowl, and add about half the drained ravioli to the egg mixture at a time.

2.  In shallow bowl, mix the bread crumbs, cheese, garlic, parsley, and salt and pepper.  With a slotted spoon, lift the ravioli one at a time out of the egg mixture, and coat well in the bread crumbs. Lay breaded ravioli on waxed paper.  Continue until all are breaded.

3.  In large skillet, heat olive oil until hot.  Add several coated ravioli to the hot oil, and fry until golden brown on both sides, 2 to
3 minutes.  Remove to paper towel to drain.

4.  Transfer to a large platter with bowl of marinara sauce in the middle for dipping, or serve garnished with Parmesan cheese.  Serve while still warm.  Makes about 1 ½ dozen.

NOTE: This is a great appetizer, or can even be served as meal.  A delicious Italian classic; it  continues to delight the body and soul.  Serve with your favorite marinara sauce, or just plain, with lots of fresh grated Parmesan cheese.

Cream Cheese Brownies Recipe

Written by free recipes on Tuesday, June 15th, 2010 in Desserts.

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Cream Cheese Brownies Recipe

Ingredients:

4-ounce package German sweet chocolate
5 Tablespoons butter
3-ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 Tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract

Directions:

Melt chocolate with 3 Tablespoons butter over low heat, stirring constantly.  Cool.  Cream remaining butter with cream cheese until soft.  Gradually add 1/4 cup sugar.  Blend in 1 egg, 1 Tablespoon flour, and 1/2 teaspoon vanilla.  Set aside.

Beat remaining eggs until thick.  Gradually add remaining sugar.  Add baking powder, salt, and remaining flour.  Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla.  Measure 1 cup chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9-inch square pan.  Top with cheese mixture.  Drop measured chocolate batter from Tablespoon onto cheese mixture; swirl to marbleize.  Bake at 350 degrees for 35 to 40 minutes.  Cool.  Cut and store in refrigerator.

Yield: 18 squares

Trivia and Amazing Facts

Betty’s Oyster Stew Recipe

Written by free recipes on Sunday, June 13th, 2010 in Seafood.

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Betty’s Oyster Stew Recipe

Ingredients:

1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce

Directions:

Drain oysters and save liquid.  Melt butter.  Add onions, celery and bell pepper.  Saute until tender.  Add flour and stir until smooth.  Gradually add milk and oyster liquid.  Add salt and pepper.  Heat to boiling point.  Reduce heat and let cook for 15 to 20 minutes.  Add oysters and Worcestershire sauce.  Let cook until oysters curl, about 3 to 5 minutes.

Serves: 10 – 12

Lamb Stew with Rosemary

Written by free recipes on Tuesday, June 8th, 2010 in Meats.

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Lamb Stew with Rosemary

Ingredients:

2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 Tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 Tablespoon plus 1 Tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
2 cups steamed rice

Directions:

Place flour, salt, and pepper in a large plastic bag.  Add lamb, shaking to coat evenly.  Heat oil in a large skillet over medium heat.  Add lamb, reserving flour.  Saute 5 to 10 minutes, or until lamb is browned evenly.  Add reserved flour and stir to blend.  Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley.  Bring to a boil.  Reduce heat to medium-low.  Cover and simmer 30 minutes.  Remove bay leaf.  Stir in peas.  Cover and let rest 5 minutes.  Serve over rice and garnish with remaining 1 Tablespoon parsley.

Serves: 4

Pecan-Crusted Grouper

Written by free recipes on Sunday, June 6th, 2010 in Seafood.

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Pecan-Crusted Grouper

Ingredients:

1/2 cup pecan pieces
1/2 cup bread crumbs
1 (1-pound) grouper fillet, cut diagonally into 4 (4-ounce) pieces
Salt and pepper to taste
1/4 to 1/3 cup flour
2 eggs, beaten
3/4 cup butter or margarine
Juice of 1 lemon
1 bunch Italian parsley, chopped

Directions:

Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.

Season the fillet pieces with salt and pepper.  Dredge in the flour; dip in the egg.  Coat with the pecan mixture.

Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat.  Saute the fish on 1 side until brown.  Turn the fish.

Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily.  Remove the fish to a warm platter; wipe the skillet.

Add the remaining butter to the skillet.  Cook over high heat until the butter is foamy and dark brown, stirring constantly.  Add the lemon juice and parsley, stirring until combined.  Pour over the grouper.  Serve immediately.

Serves: 4

Greek Village Salad

Written by free recipes on Wednesday, June 2nd, 2010 in Salads.

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Greek Village Salad

Ingredients:

3 tomatoes, cut into wedges
1 cucumber, sliced
1 red onion, sliced into rings
2 green peppers, cut into rings
6 Tablespoons olive oil
2 Tablespoons wine vinegar
Salt and pepper
1/3 pound feta cheese, crumbled or sliced
2 dozen ripe olives
Dried oregano, crumbled

Directions:

Place tomatoes, cucumber, onion, and pepper in large salad bowl. In a small bottle or jar, shake together oil, vinegar, salt and pepper. Pour over salad. Arrange sliced feta cheese and olives on top of salad. Sprinkle with oregano.

Hint: Serve with thick slices of Greek or Italian bread.

Servings: 2 – 4

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