Italian steak and potatoes

Steak, roast, or any other kind of beef you would like to use.
1 Jar of spaghetti sauce
5 or 6 medium sized potatoes.
(optional a couple cloves of garlic)

Chocolate covered Marshmallows

1 bag of giant marshmallows
1 bag of candiquick chocolate(usually in the baking isle)
sticks for the marshmallows.

A whale of a tale

There's a good reason they call it Moby.

The Lake County Captains, the class A affiliate of the Cleveland Indians, have created a “whale” of an addition to its 2012 food & beverage menu with the introduction of the enormous Moby Dick Fish Sandwich.  

Parmesan Chicken with Ceasar Roasted Romaine

• 4 7-ounce skinless, boneless chicken breasts
• Kosher salt, freshly ground pepper
• 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
• 1/2 cup panko (Japanese breadcrumbs)
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped flat-leaf parsley
• 2 garlic cloves, chopped, divided
• 2 large hearts of romaine, halved lengthwise
• 4 anchovy fillets packed in oil, drained, chopped
• 1 lemon, cut into 8 wedges

• Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets.

Healthy Fiesta

Roasted Poblano Chicken Quesadillas Fiesta Black Bean, Corn and Pepper Salad

Ingredients

• 2 teaspoons minced fresh garlic
• 1/2 cup diced red onion
• 2 tablespoons Mazola® Corn Oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup diced red pepper
• 1 cup diced zucchini
• 2 cans reduced sodium black beans (15 ounces each), drained and rinsed
• 2 cups frozen corn
• 1/2 cup salsa
• 1 tablespoon lime juice
• 1-1/2 tablespoons cilantro, finely minced
• 3/4 cup queso fresco cheese

Preparation

1. Sauté garlic and onion in corn oil over medium heat in a large skillet until slightly softened. Add cumin, chili powder, salt, peppers and zucchini; continue to cook and stir for 2 minutes. Add black beans and corn and continue cooking to heat through, about 3 to 5 minutes. Remove from heat and stir in salsa.
2. Transfer to serving dish; squeeze 2 lime wedges over mixture and stir. Garnish with remaining lime and cilantro. Serve warm or chilled.

Preparation Time

30 minutes

Serves

Yield 18 servings

Bananas Empanadas

Ingredients

• 2 tablespoons butter or margarine
• 4 ripe bananas, sliced
• 2 tablespoons (1 ounce) spiced rum
• 1 teaspoon cinnamon
• 2 packages (11.6 ounces each) empanada dough disks
• 2 tablespoons Mazola® Corn Oil

Preparation

1. Melt butter in a large skillet over medium heat. Add bananas, rum and cinnamon. Cook and stir occasionally for 15 minutes.
2. Separate each empanada disk and place on an oiled baking sheet. To assemble, place some filling mixture on half of the round disk, leaving a small border around the edge. Fold other half of pastry over filling, pressing edges to seal. Lightly brush each empanada with oil.
3. Bake in preheated 400°F oven for 20 minutes, until pastry is golden.

Preparation Time

20 minutes

Bake Time

20 minutes

Serves

Yield 12 empanadas

Source

Mazola

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Ingredients

• 2 medium poblano peppers
• 2 cups (8 ounces) shredded Mexican cheese blend
• 1 cup cooked, shredded chicken
• 1/4 cup chopped fresh cilantro
• 1 teaspoon onion salt
• 6 8 to 10-inch flour tortillas
• 2 tablespoons Mazola® Corn Oil

Morrocan Mint Tea

1 tablespoon loose Chinese gunpowder green tea
5 cups boiling water
3 to 4 tablespoons sugar, or to taste
1 large bunch fresh mint (1 ounce)
Special equipment : a 1- to 1 1/2-quart teapot

Corned Beef and cabbage

Ingredients

For the brine:

• 1 cup kosher salt
• 1 cup brown sugar
• 1 1/2 tablespoons whole coriander
• 1 1/2 tablespoons whole mustard seeds
• 1 1/2 tablespoons whole black peppercorns
• 1 1/2 tablespoons whole allspice
• 4 sprigs fresh marjoram
• 4 sprigs fresh thyme leaves
• 2 bay leaves
• 1 (2 1/2 to 3 pound) brisket
• 3 tablespoons extra-virgin olive oil
• 1 onion, halved
• 6 carrots, coarsely chopped
• 1 head celery including leaves, coarsely chopped
• 1 head garlic, halved
• 3 sprigs fresh marjoram
• 2 bay leaves
• 1 small cabbage cut into 6 to 8 wedges
• Herbed Root Vegetables, recipe follows

Boxty

Made last night per yesterday's recipe. It was great with some fresh chopped garlic in the batter.

Irish Boxty

1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. mashed potatoes
1 c. finely grated raw potato
2 eggs
1/3 c. milk
1 tbsp. butter

Cottage Pie with Garlic Butter and Irish Apple Cake

Ingredients

• 3 tablespoons olive oil
• 2 garlic cloves, mashed
• 1 small onion, chopped
• 1 pound beef, freshly ground
• 1 teaspoon fresh thyme leaves
• 1/2 cup dry white or red wine
• 1 cup beef stock
• 1 teaspoon Worcestershire sauce
• 1 tablespoon tomato paste

Roux

• 8 tablespoons Kerrygold Irish butter
• Scant cup all-purpose flour
• Salt and freshly ground pepper

For the Topping

• 3 pounds baking potatoes, unpeeled
• 1 cup whole milk, boiling
• Salt and freshly ground pepper
• 2 tablespoons Kerrygold Irish butter
• 1 tablespoon chopped chives (optional)
• 1/4 cup grated Dubliner cheese
• 1/4 cup grated Kerrygold Aged Cheddar

Garlic Butter

• 8 tablespoons Kerrygold Irish butter
• 2 tablespoons finely chopped parsley
• 3 to 5 cloves crushed garlic
• A few drops of freshly squeezed lemon juice

1. Heat the oil in a saucepan. Add garlic and onion and fry until soft and slightly brown. Increase heat, add ground beef and thyme and fry until beef changes color. Add wine, half the stock, Worcestershire sauce, and tomato paste. Simmer for 10 minutes.
2. Meanwhile, boil the unpeeled potatoes, then peel them. Add boiling milk and mash potatoes while they are still hot. Season with salt and freshly ground pepper, and add butter and chives, if using.
3. Preheat the oven to 350°F.
4. Bring the rest of the stock to a boil and thicken it well with roux. Stir it into beef - it should be thick but still juicy. Taste and correct seasoning.
5. Put meat mixture into one large or six individual pie dishes. Pipe or spread mashed potato mixture over the top. Sprinkle with grated cheeses. Bake for 30 minutes, until top is golden and slightly crispy. Serve with garlic butter and a green salad.
6. Roux - Melt butter in a pan and cook flour in it for 2 minutes on low heat, stirring occasionally. It will keep for two weeks in the refrigerator.
7. Garlic Butter - Whip butter, then add in parsley, garlic and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in parchment paper or foil, twisting each end. Refrigerate to harden.

Irish Stew

 

Ingredients

• 2 medium-sized onions, chopped
• Oil, for frying
• 1-ounce butter
• 1 sprig dried thyme
• 2 1/2 pounds best end of lamb neck, cut into large pieces
• 7 carrots, chopped lengthways into 2-inch pieces
• 2 tablespoons pearl barley
• 5 cups chicken stock, recipe follows
• Salt (recommended: Fleur du Sel)
• Freshly ground black pepper
• 1 bouquet garni (parsley, thyme, and bay leaf)
• 12 medium potatoes
• 1 bunch parsley, leaves finely chopped
• 1 bunch chives
• Serving suggestion: herb butter, recipe follows

• 1/2 cup extra-virgin olive oil
• 1/4 cup chopped fresh chives
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon finely grated lemon peel

• 6 tablespoons white wine vinegar or unseasoned rice vinegar
• 6 to 12 large eggs
• 2 pounds medium asparagus spears, trimmed
• 3 tablespoons olive oil
• 3 ounces thinly sliced prosciutto

Croque Monsieur

Ingredients

• Cooking spray
• 4 teaspoons Dijon mustard
• 8 slices whole-wheat bread
• 4 teaspoons light mayonnaise
• 2 ripe pears, cored and thinly sliced (canned pears may also be used)
• 8 ounces leftover ham slices
• 4 ounces Swiss cheese (4 to 8 slices)
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 cup water

A B.A.D sandwich from Iron Chef Marc Forgione

Bacon:

• 1 (1/8-ounce) slab fresh pork belly(bacon)
• 2 cups extra-virgin olive oil
• 3 cloves garlic, skins on
• 6 sprigs fresh thyme
• 1 bay leaf

Apples:

• 2 tablespoons pickling spices (or a mix of coriander, mustard seed, turmeric, and salt)
• 2 tablespoons chopped fresh dill
• 1 cup vinegar
• 1 cup apple cider
• 3 tablespoons sugar
• 1 Honeycrisp apple
• 1 jalapeno
• Salt and freshly ground black pepper
• 1 ciabatta sandwich roll
• 2 tablespoons grainy mustard
• 1 handful mustard greens

Italian Pork and Vegetable Sauté

Ingredients

• 2 tablespoons olive oil, divided
• 1 large red bell pepper, cored and cut into 1/2-inch dice
• 10 ounces cremini mushrooms, sliced
• 3 scallions, white and green parts, thinly sliced
• 1 pound boneless pork sirloin chops, cut into 1-inch cubes
• Coarse salt
• Freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine, such as Pinot Grigio, or non-alcoholic varietal grape juice, such as Chardonnay
• 1/2 cup water

Paula Dean's Crab Cakes with lemon dill

Lemon Dill Sauce:

• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons chopped fresh dill leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced

Crab Cakes:

• 3 tablespoons butter
• 1 green onion, finely chopped
• 2 tablespoons finely chopped red bell pepper
• 1 garlic clove, minced
• 3 tablespoons heavy cream
• 1 tablespoon Dijon mustard
• 1 egg
• 1/2 teaspoon minced fresh parsley
• Cayenne pepper
• 1 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 pound white or claw crabmeat, picked free of any bits of shell
• 2 tablespoons vegetable oil