8 Servings
Ham American
Bake Ham Holiday Main Dish American
3 pound canned
1/2 cup ar
1 tablespoon on Juice
1/2 cup Chili sauce
1/2 teaspoon li powder
2 teaspoons cestershire sauce
1/2 cup Water
16 ounce ches in fruit juice drained
Preheat oven to 325? F. Remove ham from container and place in baking dishh and cook for 1 1/4 hours. In a 2 quart saucepan over medium heat, bring to a boil the sugar, lemon juice, chili sauce, Worcestershire sauce, chili powder and water; stirring occasionally. Remove from the stove and add the drained peaches. Pour the mixture over the ham and bake an additional 20 minutes.
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Showing posts with label with. Show all posts
Pasta with Clam Sauce
The homemade clam sauce in this recipe is prepared with an anchovy, garlic and red chile infused olive oil. Toasted breadcrumbs top this dish off perfectly.
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Flounder with Flavor
Dinner all baked in one packet--flounder and asparagus with lemon juice, Parmesan cheese, garlic and rosemary.
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Linguini with Clam Sauce
4 Servings
Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Linguini with Clam Sauce
4 Servings
Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Linguini with Clam Sauce
4 Servings
Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Linguini with Clam Sauce
4 Servings
Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Linguini with Clam Sauce
4 Servings
Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Linguini with Clam Sauce
4 Servings
Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Clams Italian
Main Dish Clams Italian Dinner Fall Creamy
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Tunasteak with Salsa
4 Servings
Tuna European
Healthy Easy Tuna Quick Fresh Salsa European
4 Tunaaks
2 tblsp sauce
1 lime t and juice
1 tblsp ve oil
2 green (spring) ons finely chopped
4 atoes deseeded and chopped
1 pinch crushed chillies (optional)
1 tblsp il leaves chopped
2 tblsp ve oil
1 tblsp balsamico egar
1 salt and per
1. Put tuna into a shallow, non-metal dish. Add soy sauce, limejuice and zest. Marinade the fish for 1-2 hours, or over night. 2. In a small bowl, combine onions, tomatoes, chillies, basil, oil and vinegar. Season with salt and pepper. Set aside for 15-30 minutes for the flavours to come out. 3. Heat the skillet (frying pan) for 2-3 minutes until very hot. Brush fish with oil, place in the hot skillet and fry for 2-3 minutes. Do not move it so it can brown nicely. Brush the top of the fish with oil again and flip it carefully. Fry for another 2-3 minutes without moving. The tuna should be pink in the middle. 4. Serve on warmed plates with the salsa.
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Tuna European
Healthy Easy Tuna Quick Fresh Salsa European
4 Tunaaks
2 tblsp sauce
1 lime t and juice
1 tblsp ve oil
2 green (spring) ons finely chopped
4 atoes deseeded and chopped
1 pinch crushed chillies (optional)
1 tblsp il leaves chopped
2 tblsp ve oil
1 tblsp balsamico egar
1 salt and per
1. Put tuna into a shallow, non-metal dish. Add soy sauce, limejuice and zest. Marinade the fish for 1-2 hours, or over night. 2. In a small bowl, combine onions, tomatoes, chillies, basil, oil and vinegar. Season with salt and pepper. Set aside for 15-30 minutes for the flavours to come out. 3. Heat the skillet (frying pan) for 2-3 minutes until very hot. Brush fish with oil, place in the hot skillet and fry for 2-3 minutes. Do not move it so it can brown nicely. Brush the top of the fish with oil again and flip it carefully. Fry for another 2-3 minutes without moving. The tuna should be pink in the middle. 4. Serve on warmed plates with the salsa.
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Broccoli with Pork
4 Servings
Pork Uncategorized
Vegetables Corn Broccoli Garlic Sherry Soy Sauce Pork
3/4 lb Cooked or frozen ccoli
2 tb Peanut oil
1 ts ar
1 pn t
1/2 ts Very finely chopped fresh
1 Clove lic; crushed
2 tb sauce
1 tb rry
1 ts nstarch
1 c Thinly sliced k
From: hz225wu and at;unidui.uni-duisburg.de (Micaela Pantke) Date: Mon, 30 Aug 93 10:01:24 +0200 See "Chinese Menu Suggestion #3" for other recipes for complete dinner. Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan, add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger and garlic, cover the pan and cook slowly for 4-5 minutes. Mix the soy sauce sherry, and cornflour (cornstarch) with 3 tablespoons (1/4 cup) water. Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. Add the pork and reheat. REC.FOOD.RECIPES ARCHIVES /MISC PART OF A COMPLETE DINNER MENU From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Pork Uncategorized
Vegetables Corn Broccoli Garlic Sherry Soy Sauce Pork
3/4 lb Cooked or frozen ccoli
2 tb Peanut oil
1 ts ar
1 pn t
1/2 ts Very finely chopped fresh
1 Clove lic; crushed
2 tb sauce
1 tb rry
1 ts nstarch
1 c Thinly sliced k
From: hz225wu and at;unidui.uni-duisburg.de (Micaela Pantke) Date: Mon, 30 Aug 93 10:01:24 +0200 See "Chinese Menu Suggestion #3" for other recipes for complete dinner. Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan, add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger and garlic, cover the pan and cook slowly for 4-5 minutes. Mix the soy sauce sherry, and cornflour (cornstarch) with 3 tablespoons (1/4 cup) water. Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. Add the pork and reheat. REC.FOOD.RECIPES ARCHIVES /MISC PART OF A COMPLETE DINNER MENU From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Risotto with Sausage
4 Servings
Uncategorized
Italian Main dishes Parmes Butter Cheese Onion Parmesan Parsley Rice Wine White wine Dinner
3 Links parsley/cheese sage
1/2 lb - Luganega sage,
1 qt Meat th
1/3 c Finely chopped on
3 tb ter
2 tb Dry te wine
1 1/2 c Arborio e
3/4 c Grated mesan cheese
t
Freshly ground black per
REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Uncategorized
Italian Main dishes Parmes Butter Cheese Onion Parmesan Parsley Rice Wine White wine Dinner
3 Links parsley/cheese sage
1/2 lb - Luganega sage,
1 qt Meat th
1/3 c Finely chopped on
3 tb ter
2 tb Dry te wine
1 1/2 c Arborio e
3/4 c Grated mesan cheese
t
Freshly ground black per
REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Cranberry Sauce with Mustard
4 Servings
Cranberry
American
Vegetarian Meatless Thanksgiving Christmas Saute Advance Sauces Cranberry American
1 1/2 cup ar
1/2 cup er Vinegar
1/4 cup Water
1 tablespoon Dry tard
1/2 teaspoon ery seed
1/4 spoon Tumeric
1/4 teaspoon t
12 ounce nberries
In a heavy saucepan, combined the sugar, vinegar, water, mustard, celery seeds, trumeric and salt. Whisk to dissolve the mustard. Bring to a bioil over med high heat and stirring until the sugar dissolves. Add the cranberries and boil gently, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and let cool to room temp. Transfer to a bowl, cover and refrigerate well before serving. Will stay a week in the fridge.
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Cranberry
American
Vegetarian Meatless Thanksgiving Christmas Saute Advance Sauces Cranberry American
1 1/2 cup ar
1/2 cup er Vinegar
1/4 cup Water
1 tablespoon Dry tard
1/2 teaspoon ery seed
1/4 spoon Tumeric
1/4 teaspoon t
12 ounce nberries
In a heavy saucepan, combined the sugar, vinegar, water, mustard, celery seeds, trumeric and salt. Whisk to dissolve the mustard. Bring to a bioil over med high heat and stirring until the sugar dissolves. Add the cranberries and boil gently, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and let cool to room temp. Transfer to a bowl, cover and refrigerate well before serving. Will stay a week in the fridge.
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Linguini with Clam Sauce
4 Servings
Clams
Italian
Main Dish Clams Italian
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Clams
Italian
Main Dish Clams Italian
2 ounces ve oil
6 cloves lic -- peeled and minced
1 cup te wine
1 cup clam th
12 each littleneck ms -- cleaned and purged
1 pound chopped ms baby clams or fresh clams
1/4 teaspoon crushed pepper
2 tablespoons lian parsley -- chopped
1/2 teaspoon t
1/4 cup mesan cheese
1 pound linguini
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
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Polenta with Basil
Purchased polenta is sliced, browned in olive oil, then served with spaghetti sauce and grated cheese, garnished with basil.
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Waffles with Fruit
A mixture of frozen (or fresh) fruit is warmed with vanilla, allspice and butter, and spooned over baked waffles.
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Baked Bulgur with Dried Fruit
6 Servings
Bulgur
Healthy
Sweet Cinnamon Dried fruit Whole Grain Bulgur Healthy
1 cup bulgur dry
2 1/2 cups ling water
1/2 cup chopped ed fruit
1/2 teaspoon namon
1 pinch of t
Preheat the oven to 350 degrees. Spray a 1-quart casserole dish (one with a lid) with cooking spray. Put all dry ingredients into the casserole dish and then pour boiling water on top. Cover and bake for 20 minutes. Fluff with a fork and serve warm with yogurt and nuts.
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Bulgur
Healthy
Sweet Cinnamon Dried fruit Whole Grain Bulgur Healthy
1 cup bulgur dry
2 1/2 cups ling water
1/2 cup chopped ed fruit
1/2 teaspoon namon
1 pinch of t
Preheat the oven to 350 degrees. Spray a 1-quart casserole dish (one with a lid) with cooking spray. Put all dry ingredients into the casserole dish and then pour boiling water on top. Cover and bake for 20 minutes. Fluff with a fork and serve warm with yogurt and nuts.
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Duck with Apples in Cream
4 Servings
Duck
American
Savory Rich Mildly Sweet Duck Cream Apples American
3 1/2 lb. oven ready k
1 Salt and per
6 nny Smith apples
4 tablespoon ter
1 carton heavy whipping am
Preheat oven to 400 degrees F, gas 6. Sprinkle duck inside and out with salt and pepper. Prick all over with a fork and place on wire rack over a foil covered roasting tin. Roast for 20 minutes, then reduce heat to 350 degrees F, gas 4. Peel (optional) and core apples. Cut two of them into quarters and leave the rest whole. Arrange around the duck, dot with butter and continue roasting for 1 hour or until tender. You can choose to occasionally baste with pan drippings, or not. Duck is done at an internal temperature of 165. Remove duck and apples from the tin. Place duck on serving plate. Keep hot. Spoon off 1-2 T fat from pan juices, then stir in the cream in a medium saucepan. Place apples in saucepan and mix thoroughly with the sauce. Cook for 5 minutes. Mixture will reduce and slightly thicken. Arrange apples around duck. Spoon some sauce over. Serve the rest separately.
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Duck
American
Savory Rich Mildly Sweet Duck Cream Apples American
3 1/2 lb. oven ready k
1 Salt and per
6 nny Smith apples
4 tablespoon ter
1 carton heavy whipping am
Preheat oven to 400 degrees F, gas 6. Sprinkle duck inside and out with salt and pepper. Prick all over with a fork and place on wire rack over a foil covered roasting tin. Roast for 20 minutes, then reduce heat to 350 degrees F, gas 4. Peel (optional) and core apples. Cut two of them into quarters and leave the rest whole. Arrange around the duck, dot with butter and continue roasting for 1 hour or until tender. You can choose to occasionally baste with pan drippings, or not. Duck is done at an internal temperature of 165. Remove duck and apples from the tin. Place duck on serving plate. Keep hot. Spoon off 1-2 T fat from pan juices, then stir in the cream in a medium saucepan. Place apples in saucepan and mix thoroughly with the sauce. Cook for 5 minutes. Mixture will reduce and slightly thicken. Arrange apples around duck. Spoon some sauce over. Serve the rest separately.
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Cake with Rum Glaze
Click here for a larger picture of Cake with Rum Glaze
1 Servings
Cake
Uncategorized
Cakes Desserts Lisas tnt Butter
1 c Chopped nuts; optional
1 Box (18oz) yellow cake mix;
1 pk (3-3/4oz) instant pudding
4 s
1/2 c Oil
1/2 c Dark rum
1/2 c Water
1/4 lb ter; melted
1/4 c Water
1 c ar
1/2 c Rum
Grease and flour large Bundt pan. Sprinkle nuts on bottom of pan. Mix rest of ingredients and pour over nuts. Bake 1 hour at 325 degrees. Cool while making glaze. GLAZE: Boil butter, water, and sugar for 5 minutes. Remove from heat and stir in 1/2 cup rum. (Beware of STRONG vapors!) EITHER (a) poke holes in bottom of cake still in pan and spoon glaze over cake. Then invert onto serving plate. OR (b) invert on serving plate, poke holes in top of cake and spoon glaze over. NOTES : ***If cake mix already contains pudding, omit instant pudding, use 3 eggs and 1/3 cup oil. ***Can substitute same amount of applesauce or oil replacement for oil. 1 1/2 cups or 2 cups of rum makes a stronger acke. Tastes better second day. Have used flavored cake mix (i.e. lemon or strawberry) and used flavorerd rum (coconut rum) DELICIOUS!!!! Recipe by: Daves friend Posted to TNT - Prodigys Recipe Exchange Newsletter by "Francis X. Castellano" and lt;fxcastel and at;nps.navy.mil and gt; on Nov 7, 1997
VIEW THE RECEIPT
1 Servings
Cake
Uncategorized
Cakes Desserts Lisas tnt Butter
1 c Chopped nuts; optional
1 Box (18oz) yellow cake mix;
1 pk (3-3/4oz) instant pudding
4 s
1/2 c Oil
1/2 c Dark rum
1/2 c Water
1/4 lb ter; melted
1/4 c Water
1 c ar
1/2 c Rum
Grease and flour large Bundt pan. Sprinkle nuts on bottom of pan. Mix rest of ingredients and pour over nuts. Bake 1 hour at 325 degrees. Cool while making glaze. GLAZE: Boil butter, water, and sugar for 5 minutes. Remove from heat and stir in 1/2 cup rum. (Beware of STRONG vapors!) EITHER (a) poke holes in bottom of cake still in pan and spoon glaze over cake. Then invert onto serving plate. OR (b) invert on serving plate, poke holes in top of cake and spoon glaze over. NOTES : ***If cake mix already contains pudding, omit instant pudding, use 3 eggs and 1/3 cup oil. ***Can substitute same amount of applesauce or oil replacement for oil. 1 1/2 cups or 2 cups of rum makes a stronger acke. Tastes better second day. Have used flavored cake mix (i.e. lemon or strawberry) and used flavorerd rum (coconut rum) DELICIOUS!!!! Recipe by: Daves friend Posted to TNT - Prodigys Recipe Exchange Newsletter by "Francis X. Castellano" and lt;fxcastel and at;nps.navy.mil and gt; on Nov 7, 1997
VIEW THE RECEIPT
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