Mousse of Vegetables
This Terrine is wonderful in the summer and if your guests say they don’t like vegetables get them to try this. They will disappear quickly and happily!
For pea mousse:
Vegetable oil for greasing terrine mold
2 1/4 cups shelled fresh or frozen peas (10 oz)
1/2 oz Parmesan Cheese, grated (1/2 cup)
Juice and zest of 1 fresh lemon
1/2 teaspoon salt
1/42 teaspoon black pepper
1/3 cup chilled heavy cream
For corn mousse
2 1/2 cups fresh corn (from 4 to 5 ears)
1 tablespoon whole milk
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chilled heavy cream
3 tablespoons chopped fresh basil
For tomato salad:
1/2 lb tomatoes, cut into 1/4-inch dice
2 tablespoon extra-virgin olive oil
3 teaspoons red-wine vinegar
Special equipment: a
1-qt terrine mold
parchment paper
Make pea mousse:
• Lightly oil terrine mold.
• Line bottom and sides with parchment paper.
• Lightly oil parchment.
• Cook peas in a large pot of boiling salted water until just tender, 2 to 3 minutes.
• Transfer peas with a slotted spoon (reserve cooking water) to a bowl of ice and cold water to stop cooking.
• When peas are cool, drain well.
• Transfer to several layers of paper towels and pat dry.
• Purée peas in a food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute,
• Force through a medium-mesh sieve into a bowl, discarding skins.
• Add cheese, zest, juice, salt, and pepper, stirring to combine.
• Beat cream in another bowl with an electric mixer until it just holds stiff peaks.
• Fold into pea mixture.
• Spread pea mousse evenly in terrine mold and chill.
Make corn mousse while pea mousse chills:
• Return cooking water to a boil, then add corn and cook until very tender, about 6 minutes.
• While corn cooks, put milk in a medium bowl and sprinkle with gelatin.
• Let soften 1 minute.
• Add salt and pepper.
• Drain corn in cleaned medium-mesh sieve.
• Transfer to several layers of fresh paper towels and pat dry.
• Pulse in cleaned food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute.
• Force warm puréed corn through sieve with a large rubber spatula into milk mixture, discarding skins, and stir to combine (heat from corn will dissolve gelatin).
• Cool to room temperature, about 20 minutes.
• Beat cream in another bowl with electric mixer until it just holds stiff peaks.
• Fold into corn mixture along with basil.
• Spread corn mousse on top of pea mousse in terrine mold and chill, its surface covered with lightly oiled parchment (oiled side down), until softly set (terrine will not be firm), at least 4 hours.
Un-mold terrine and make salad:
• Remove top layer of parchment and invert a platter on top of terrine mold.
• Invert mousse onto platter and carefully remove parchment.
• Toss tomatoes with oil, vinegar, and salt and pepper to taste.
• Just before serving, spoon tomato salad around terrine.
Cooks’ note: Terrine can be chilled up to 1 day.
Serves 10
SPAGHETTI CARBONARA
(2 - 4 Servings)
8 oz. spaghetti
4 oz. bacon
1 green pepper
5 tbsp. Parmesan cheese 5 tbsp. chopped parsley 1-1/4 cups cream
1/4 cup butter
8 slices cooked ham, lean 1 tsp. dried oregano 1 tsp. dried basil
Cook spaghetti in boiling salt water for 15 minutes.
Meanwhile, chop bacon. Core pepper and chop finely. Put bacon in saucepan, cook until crisp. Stir in cheese, parsley, cream, green pepper. Cook slowly 5 minutes.
Drain spaghetti, toss with butter, place in greased oven dish. Roll up ham slices, lay on spaghetti, cover with bacon sauce. Sprinkle with herbs. Bake at 425 degrees for 10 minutes. Serve hot.
LASAGNE
(3 - 4 Servings)
1 onion
1/4 cup olive oil
8 oz. ground beef
1 tsp. salt
1/2 tsp. white pepper 5 tbsp. red wine
1 tbsp. tomato paste 6 tbsp. whipping cream pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese
Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes.
VEGETABLE PASTA FOR CROCKPOT
* 2 tablespoons Butter Or Margarine
* 1 Zucchini, 1/4″ slice
* 1 Yellow Squash, 1/4″ slice
* 2 Carrots, thinly sliced
* 1 1/2 cups Mushrooms, fresh, sliced
* 1 package Broccoli, Frozen, cuts
* 4 Green Onions, sliced
* 2 to 3 cloves Garlic, minced
* 1/2 teaspoon Basil, dried
* 1/4 teaspoon Salt
* 1/2 teaspoon Pepper
* 1 cup Parmesan Cheese, grated
* 12 ounces Fettucine
* 1 cup Mozzarella Cheese,
* Shredded
* 1 cup Cream
* 2 Egg Yolks
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.
CROCKED KIELBASA
1/2 pound Lean ground beef
1 pound Kielbasa sausage — sliced
1 Can whole tomatoes — (28 ounces) undrained
9 ounces Frozen French-cut Green beans
1 Can pitted black olives — (6 ounces)(drained and left whole)
1/2 cup Red wine
3 Garlic cloves — minced
1 medium Onion — sliced
1 medium Green pepper — chopped
1 teaspoon Basil — crushed
1 teaspoon Oregano — crushed
1/2 teaspoon Thyme — crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan — freshly grated
In a medium skillet, saute ground beef. When browned, transfer to crockpot. Add all other ingredients except pasta and parmesan Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese to garnish.
ITALIAN CHICKEN CUTLETS
2 whole chicken breasts, skinned, boned, halved
1/4 c. flour
3/4 c. dry bread crumbs
1 tsp. dried oregano leaves
1/4 tsp. salt
1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 c. oil
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making 4 cutlets. Coat chicken cutlets with flour.
In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish, combine egg and water. Dip each cutlet in egg mixture; coat with crumb mixture. In small saucepan, combine tomato sauce, basil and garlic powder. Cook over low heat until thoroughly heated, stirring occasionally. Meanwhile, heat oil in large skillet over medium high heat until it ripples. Add cutlets; cook until crisp and golden brown on one side, 6 to 8 minutes. Turn; cook other side about 2 minutes or until chicken is no longer pink. Top each cutlet with cheese slice. Cover skillet to melt cheese, about 1 minute.
Place cutlet on serving plate. Serve with sauce and Parmesan cheese. 4 servings.
Super Fast Vegetarian Pizza
1 tablespoon olive oil
1 medium zucchini — diced
1 medium yellow crookneck squash — diced
1/2 teaspoon dried crushed red pepper flakes
16 ounces baked cheese pizza crust such as Boboli
14 ounces mushroom pizza sauce
3 large cloves garlic — minced
4 ounces mozzarella cheese — shredded
1/2 cup sun-dried tomatoes — drain, thinly sliced
1/3 cup parmesan cheese — grated
Preheat oven to 450F. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes.
Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan. Bake pizza until cheese melts and crust is crisp, about 13 minutes.
Per Serving (excluding unknown items): 294 Calories; 12g Fat (34.9% calories from fat); 12g Protein; 36g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 648mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.
CHICKEN MARSALA ALA DAN GARRIS
8 chicken breast halves or thighs
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1/2 tsp. garlic powder
1 tbsp. oil
1/2 c. water
1/4 c. melted margarine or butter
1/3 c. Marsala wine or sherry
Place bread crumbs, cheese, and garlic powder in a plastic bag; add chicken pieces one at a time and shake to coat chicken. Place in shallow baking dish with oil and water. Shake remainder of bread crumb mixture over chicken. Drizzle the melted butter or margarine over the top of the chicken. Bake uncovered for 45 minutes at
350 degrees. Then add Marsala or sherry, cover with foil and continue to bake at 325 degrees for an additional 15 minutes.
Chicken Pignole
Ingredients:
6 whole chicken breasts, boned and trimmed
but not skinned
1/4 lb butter
olive oil
PIGNOLIA STUFFING
6 eggs
6 oz. Parmesan cheese, grated
12 oz. feta cheese, chopped
6 oz. shelled pignolias (pine nuts)
1/2 medium onion, minced
2 tbsp. commercial. poultry seasoning
1 tsp. salt
1 tsp. white pepper
1-1/2 cups milk
6 slices bread, toasted, crust removed,
cut in 1 in. sqs.
Instructions:
Liberally rub the inside each whole chicken breast with 1 to 2 tablespoons butter. Place a mound of Pignolia Stuffing in the center of the breast. Fold sides of the breast over the stuffing to cover. Seal breasts with toothpicks.
Place sealed breasts, seam side down, in a roasting pan lightly coated with olive oil. Rub olive oil over the exposed skin of each breast. Bake in a 375 F oven for 25 to 30 min. or until the skin is golden brown.
PINE NUT STUFFING
Combine all ingredients, mixing well to incorporate.
Preparation: bake
Temperature: hot
Servings: 6
Chicken Tetrazzine
1 tablespoon Margerine
3 cup Mushrooms — fresh –sliced
1/2 cup Onion — minced
1/2 cup Flour
2 1/3 cup Chicken broth
2 cup Skim milk
1/4 cup Cream cheese — light process
1/3 cup Parmesan cheese — grated –d
1/4 cup Sherry
1 teaspoon Garlic powder
1/4 teaspoon Pepper
2 Jars Pimiento — diced –drain
7 package Spaghetti–uncooked
2 1/2 cup Chicken — chopped cooked bre
Vegetable cooking spray
Melt margarine in large pan. Add mushrooms and onion and saute 6-7 mins or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 mins. stirring constantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5 ingredients. Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture. Spoon into a deep 3 quart casserole coated with cooking spray. Sprinkle with remaining Parmesan cheese. Cover casserole and bake at 350* for 20 mins. Uncover and continue baking for 10 mins more. Let stan 5 mins beafore serving.
Spinach Balls
2 packages frozen chopped spinach — thawed and drained
1 medium onion — chopped
6 eggs — beaten
1 teaspoon accent. seasoning mix
3/4 cup melted butter
2 cups Pepperidge Farm Herb Stuffing mix
1/2 cup parmesan cheese
1 teaspoon pepper
1/2 teaspoon thyme
2 teaspoons garlic salt
Mix all ingredients and shape into small balls. Place on a cookie sheet and bake at 350 degrees for approximately 25 minutes.
Yield 60 balls or 100 if using a teaspoon for each ball.
Zucchini Pizza
1 1/2 pounds zucchini
1 teaspoon salt
3 large eggs
1/2 cup flour
1/2 cup grated parmesan cheese
1/2 teaspoon oregano
pepper
olive oil
1 cup tomato sauce
PIZZA TOPPINGS:
mushrooms
mozzarella, etc.
Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Squeeze out water from zucchini.
Preheat oven to 350 degrees. Grease a 9×13 pan.
Combine zucchini, eggs, flour, Parmesan cheese, oregano and a few grinds of pepper. Spread mixture onto pan. Bake 25-30 minutes or until firm and dry. Brush with oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms and mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly.
Can also be made in a jelly roll pan.
CHICKEN AND ZITI CASSEROLE
1 jar spaghetti sauce (any variety)
4 c. cooked ziti (6 oz. uncooked)
1 1/2 c. cubed cooked chicken or turkey
1 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese
Use 2 quart casserole - stir together spaghetti sauce, cooked ziti, chicken, and 1/2 cup Mozzarella. Sprinkle with rest of Mozzarella and Parmesan cheese.
Bake at 350 degrees for 30 minutes or until hot and bubbling.
Makes 6 servings.
BAKED CHICKEN PARMESAN
2 broiler fryers (2 1/2 lb. each) or equivalent pounds in chicken breasts
2 1/4 c. breadcrumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 sm. garlic clove
Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese, parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic. Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until golden.
MOCK CHICKEN KIEV
2 whole chicken breasts, skinned, boned and halved
1/2 c. dry breadcrumbs
1/3 c. parmesan cheese
2 tbsp. parsley, minced
1 tsp. salt
Dash pepper
1 clove garlic, minced
1 lemon
Dash paprika
1/2 c. butter or margarine
Blend crumbs, cheese, parsley, salt and pepper. Melt butter and add garlic. Pound chicken a bit if necessary. Dip chicken into garlic butter then crumbs. Coat thoroughly. Roll chicken into light roll, secure with toothpick. Place in baking dish. Squeeze juice of lemon over all. Drizzle any remaining butter over. Bake at 350 degrees for 1 hour.
CHICKEN BITS
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.
Agnolotti Ignudi Al Mascarpone - Meat Balls
—-MEAT BALLS—-
4 oz prosciutto; in one piece
4 oz pancetta; in one piece
2 italian sausages without fennel
4 tablespoon unsalted butter
4 extra-large eggs
3/4 cup bread crumbs, unseasoned
5 tablespoon parmesan cheese; grated
1 salt & black pepper to taste
—-TO COOK MEAT BALLS—-
4 quart chicken broth
—-SAUCE—-
8 tablespoon unsalted butter
1/2 lb mascarpone
1/2 cup heavy cream
1 salt & black pepper to taste
1 pinch freshly grated nutmeg
—-TO SERVE—-
8 tablespoon parmesan cheese; grated
Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. Using a meat grinder, grind together the prosciutto, pancetta, and sausages. Place the ground meat in a crockery or glass bowl, add the butter and eggs, and mix very well with a wooden spoon until the butter is completely incorporated. Add the bread crumbs and Parmesan, and season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour before using. When ready, bring the broth to a boil in a large pot over medium heat. Meanwhile, place a large skillet with the butter over low heat. When the broth reaches a boil, start shaping the meat mixture into tiny meat balls; a heaping tablespoon of mixture will be enough to prepare several. Make sure the meat balls are solid with no holes inside. Drop the balls into the boiling broth a few at a time, and as they rise to the top, tansfer them with a slotted spoon to the skillet containing the butter. When all the meat balls are cooked and in the skillet, add the mascarpone and heavy cream. Mix very well and simmer for 1 or 2 minutes, or until the mascarpone is completely dissolved. Season with salt, pepper, and nutmeg. Mix very well, then transfer to a warmed serving platter. Serve immediately, with some Parmesan on the side.
Boboli Type Pizza Crust Recipe
Ingredients:
* 1 cup water
* 3 cups all purpose flour
* 1 teaspoon salt
* 2 tablespoons olive oil
* 1 tablespoon sugar
* 2 teaspoons Red Star active dry yeast
* 1 teaspoon minced garlic
* 2 teaspoons parmesan cheese
* 1/2 teaspoon Italian seasoning
* parmesan cheese to sprinkle
Directions:
Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too.
Antipasto Salad
16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into — 2 x 1/4″ strips
11 oz. can corn — drained
9 oz. package frozen spinach, thawed — squeezed to drain
6 oz. jar marinated artichoke hearts — drained/chopped
6 ounce can pitted ripe olives — drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained — if desired
Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2 hours to blend flavors. Just before serving, garnish with pimiento
Agnolotti Di Ricotta E Spinaci
1 lb flour
6 oz sweet cream butter
8 eggs
3 pn salt,to taste
15 oz ricotta cheese,dry as possible
2 oz spinach,trimmed,washed
13 oz Parmesan cheese,grated
1 pn black pepper,to taste
2 pn nutmeg,to taste
1 qt heavy cream
4 oz mascarpone cheese
2 pn white pepper,to taste
STEP ONE: The Dough–
Combine the following ingredients: 1 pound bleached flour, 2 ounces sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough. Wrap the dough in a towel and let it rest, for at least one hour, inside the refrigerator.
STEP TWO: The Filling–
For the filling, steam the spinach and chop it very fine. In a bowl, beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch each: salt, black pepper, and nutmeg. Add 15 ounces dry ricotta cheese and mix very well, but not too long. If you mix it too much, the mixture will become liquid.
STEP THREE: The Agnolotti–
Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the help of a teaspoon to make a “walnut” shape, place the spoon on the dough and cover it with another layer. Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water.
STEP FOUR: The Sauce–
For the sauce, bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper. Boil slowly for five minutes, constantly stirring with a wooden spoon.
Serve agnolotti on warm plates with warm sauce