Spaghetti With Garlic & Oil
This classic combination of garlic and oil gives this simple pasta its heady flavor. Serve with lots of freshly grated Parmesan or Pecorino-Romano cheese.
16 Ounces Spaghetti
¼ Cup Olive Oil
1 Large Finely Chopped Garlic Clove
1/8 Teaspoon Crushed Red Pepper (Optional)
¾ Teaspoon Salt
¼ Teaspoon Course Ground Pepper
2 Tablespoons Chopped Fresh Parsley
In a large stockpot, cook pasta. Do NOT overcook. Drain, but do NOT rinse. Reserve ½ cup cooking water. Meanwhile in a 1 quart saucepan, heat oil over medium heat. Add garlic and cook just until golden, about 1 minute. Add crushed red pepper and cook 30 seconds longer. Remove saucepan from heat. Stir in salt and pepper. In a warm serving bowl, toss pasta with sauce and parsley. Use the cooking water to moisten the pasta if necessary. Serves 6
Easy Add-Ins For Garlic & Oil Sauce
Spaghetti With Garlic & Oil is just the starting point for many delicious possibilities.
- Add 4 to 6 coarsely chopped anchovy filets in oil, drained (or 1 to 1 ½ teaspoon anchovy paste), and 2 tablespoons capers, drained to cooked garlic-oil mixture. Reduce heat and stir until anchovies & break up. Cook for about 30 seconds.
- Add ½ cup Gaeta, Kalamata or green Sicilian olives, pitted and chopped to cooked garlic-oil mixture. Reduce heat and stir until olives are heated through. Cook for about 1 minute.
- Add 2 to 3 ounces crumbled & firm goat cheese to tossed pasta. Toss again.
- Add 1/3 cup chopped sun-dried tomatoes to pasta with garlic-oil mixture and parsley. Toss.
- Substitute 2 to 4 tablespoons chopped fresh basil, oregano, chives or tarragon for parsley.
4 Cups Shredded Green or Purple Cabbage
½ Cup Sour Cream
1 Tablespoon Olive Oil
1 ¼ Pounds Tilapia Fillets
¼ Teaspoon Ground Chipotle Chile
¼ Teaspoon Smoked Paprika
¼ Teaspoon Salt 8 Corn Tortillas
1 Cup Salsa
Avocado Slices (Optional)
Grate 2 teaspoons lime peel and squeeze ¼ cup lime juice. Set aside. In a large bowl, combine cabbage and lime juice. Set aside. In a small bowl, stir lime peel and smoked paprika into sour cream and set aside. In a large skillet heat oil on medium-high until hot. On a sheet of waxed paper, sprinkle tilapia fillets with chipotle and salt to season both sides. Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once. Meanwhile, warm the tortillas. To serve cut fillets into 8 pieces. Place 2 pieces tilapia in each tortilla, top with cabbage, lime/paprika sour cream and salsa. Top with avocado slices if you wish. Serves 4
Egg Drop Soup
Egg drop soup is a traditional Chinese soup that literally means “egg flower soup.” The basic recipe is very simple.
4 Cups Chicken Stock
2 Lightly Beaten Eggs
2 Minced Green Onions
¼ Teaspoon White Pepper
½ Teaspoon Sea Salt
1/8 Teaspoon Sesame Oil
In a saucepan, bring chicken stock to a boil. Add the salt, pepper and sesame oil. Cook for about a minute. Very slowly pour in the beaten eggs in a steady stream. Gently stir the eggs in a clockwise direction until shreds form. Serve in individual bowls garnished with minced green onions. Serves 4
½ Cup (1 Stick) Softened Butter
1 Cup Firmly Packed Brown Sugar
1 Tablespoon Vanilla Extract
2 Cups Unbleached Flour
1/3 Cup Cocoa Powder
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Buttermilk (or Sour Milk)
Whoopie Filling (Below)
Heart Shaped Pan
Preheat oven to 350° F. Grease and flour heart pan. If you don’t have a heart pan you can use whatever cake pan you like and improvise.
In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix until dry ingredients are almost incorporated. Stop mixing and add the buttermilk. Continue to mix until all ingredients are almost incorporated. Stop mixing and add the remaining dry ingredients. Mix until just combined. Pour the batter in the prepared pan and bake for about 40 minutes or until center springs back when gently pushed. Remove cake from oven and cool for 5 minutes, then remove from pan and cool completely on a wire rack.
To assemble cut cake in half and spread bottom layer with filling and sandwich with the top layer. Yummy! Serves 8
6 Tablespoons Softened Butter
1 ½ Cups Sifted Confectioners’ Sugar
1/8 Teaspoon Salt
1 Jar (about 7 ounces) Marshmallow Cream
1 Teaspoon Vanilla Extract
In a large bowl, beat butter until creamy. Add sugar and salt to the butter and mix well. Add marshmallow cream and vanilla. Blend well. Use immediately to fill pie or refrigerate covered up to 1 week. Bring back to room temperature and lightly beat before using. Makes about 2 ½ Cup of filling.
Corned Beef & Cabbage
1 ¾ Pounds Onions – Divided
2 ½ Pounds Carrots – Divided
6 Pounds Corned Beef Brisket
1 Cup Malt Vinegar
8 Ounces Stout Beer
1 Tablespoon Mustard Seed
1 Tablespoon Coriander Seed
½ Tablespoon Black Peppercorns
½ Tablespoon Dill Seed
½ Tablespoon Whole Allspice
2 Bay Leaves
3 Pounds Cabbage
2 ½ Pounds Small Red Potatoes
½ Cup Coarse Grain Mustard
½ Cup Dijon Mustard
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. In a heavy duty 4 gallon pot, place the corned beef, chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves. Add enough water to cover the corned beef and stir to combine. Bring to a boil, cover and simmer for about 3 hours or until meat if fork tender. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2 inch chunks. Slice each head of cabbage into 8 wedges. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer for about 20 minutes or until potatoes and cabbage are fork tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and coarse grained mustard complement the corned beef as optional condiments. Serves 12
1 ¾ Cups Cream Cheese
1 Cup Sour Cream
4 Tablespoons Mayonnaise
2 Tablespoons Lemon Juice
2 Teaspoon Dijon Mustard
2 Teaspoon Worcestershire Sauce
1 Pound & 2 Ounces Fresh Cooked Crabmeat
1 Cut In Half Garlic Clove
Butter For Greasing
Salt & Pepper
Fresh Dill For Garnish
Crackers Or French Bread To Serve
Combine cream cheese, cheddar cheese, sour cream, mayonnaise, lemon juice, mustard and Worcestershire sauce. Add the crabmeat, salt & pepper and gently stir together. Taste and add extra Worcestershire sauce if needed. Cover and let chill for up to 24 hours.
When you are ready to heat the dip, remove it from the refrigerator and let it come to room temperature. Meanwhile, preheat the oven to 350° F. Rub the cut sides of the garlic cloves over the base and sides of an oven proof dish suitable for serving from. Then lightly grease and spoon the crab mixture into the dish and smooth the surface. Heat the dip through in the oven for 15 minutes.
The dip is best kept warm when served, traditionally by using a chafing dish heated by a candle. Either spoon the dip into such a dish, sprinkle with dill and set over the heat source or set the dip in its ovenproof dish over a fondue burner and garnish with dill. Serve with crackers or French bread pieces. Serves 8 to 12
Sangria has been important to Spanish culture for many centuries. This wine punch has gained international popularity and is easy to make at home. Versions of Sangria have held a planting of the Iberian Peninsula’s vineyards around 200 BC. As Spain’s soil and weather are particularly well suited for growing grapes, the nation has maintained an abundance of red wine and its subsequent wine punch variations. Interestingly, there is no one recipe for Sangria, as the ingredients of this wine punch are based on availability, season, and a number of other factors.
Sangria requires a light, young Spanish red wine. The most common of these come from the La Rioja, Castilla-La Mancha and Catilla-Leon regions. It is also necessary to include fresh fruit. Spain’s popular locally grown fruits include oranges, lemons and melon. Any fruit can be used, however, one might find bananas, apples, grapes or any number of fruits in Spanish Sangria. Sangria is meant to be light and refreshing so a certain amount of juice and sugar are generally added for a more refreshing taste. Sangria is to be served ice-cold and generally is prepared in large pitchers and served to guests as an accompaniment to a meal or tapas in the summer time
Sangria is to be served ice-cold as a hot-weather refreshment. Generally, it is prepared in large pitchers and served to many guests as an accompaniment to a meal or tapas in the summer time.
1 Cup Orange Juice
¼ Cup Lime Juice
1 Bottle Red Wine
½ Cup Brandy
¼ to 1/3 Cup Sugar
In a 2 quart pitcher stir together orange and lime juices. Add wine, sugar and brandy. Stir until sugar is dissolved. Cover and chill for 3 to 24 hours. Serve over ice. Garnish each serving with orange and lime slices.
2 Cups Marinara Sauce
1 Cup Plain Dried Bread Crumbs
½ Teaspoon Salt
½ Teaspoon Fresh Ground Pepper
1 Large Egg
2 Tablespoons Water
6 Veal Cutlets (1 ½ Pounds)
3 Tablespoons Butter
¼ Cup Freshly Grated Parmesan Cheese
1 Cup Part-Skim Mozzarella Cheese – Shredded
Prepare Marinara Sauce. On waxed paper, combine bread crumbs, salt, and pepper. In a pie plate, beat egg and water. Dip cutlets in egg mixture, then in bread crumbs; repeat to coat each cutlet twice. In a large skillet, melt butter over medium heat. Add cutlets, a few at a time, and cook until browned, about 5 minutes per side, using tongs to transfer cutlets to platter as they are browned.
Return cutlets to skillet. Spoon sauce evenly over cutlets. Sprinkle with Parmesan and top with mozzarella. Reduce heat to low, cover and cook just until cheese has melted – about 5 minutes. Serve over your favorite pasta. Serves 6
This sauce is very versatile!
2 Tablespoons Olive Oil
1 Chopped Small Onion
1 Finely Chopped Garlic Clove
1 Can (28 Ounces) Plum Tomatoes
2 Tablespoons Tomato Paste
2 Tablespoons Chopped Fresh Basil (use dried if this is what you have)
½ Teaspoon Salt
In a medium sized saucepan, heat oil over medium heat. Add onion and garlic and cook. Stir until onion is tender – for about 5 minutes. Stir in tomatoes with their juice, tomato paste, basil and salt. Heat to boiling, break up tomatoes with side of spoon. Reduce heat and partially cover and simmer. Stir occasionally until sauce has thickened slightly – for about 20 minutes. Use to coat 1 pound of pasta for 4 main-dish servings. Makes 3 ½ cups.
Curried Cauliflower Soup
1 Chopped Onion
1 Tablespoon Minced Ginger
2 Cups Cauliflower Florets
1 Tablespoon Curry Powder
1 Teaspoon Sea Salt
1 Teaspoon Fresh Ground Pepper
1 Cup Coconut Milk
Chopped Cilantro For Garnish
Place onion, ginger, salt & pepper in a medium sized pot along with 3 cups of water. Cook for 10 minutes on high heat or until onion is tender. Next add the cauliflower florets and curry. Cook for another 5 to 8 minutes or until cauliflower is tender. Add 1 cup coconut milk and cook for another 2 minutes. Remove from heat and puree using a standing blender or food processor. Garnish with chopped cilantro. Serves 4
Beer Can Chicken
½ Cup Chopped Onion
5 Garlic Cloves
2 Tablespoons Olive Oil
2 Tablespoons Chili Powder
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Large Roasting Chicken (Approx 4 ½ Pounds)
1 Can Of Your Favorite Beer (14 Ounce Can)
Preheat the oven to 400° F and move the rack to the bottom of the oven.
Combine the onion, garlic, oil, chili powder, salt and pepper in a food processor or blender. Remove any innards or other items from inside the chicken. Rinse the chicken inside and out in cold, running water. Rub the chicken inside and out with the combined mixture. Make sure to get the mixture under the skin as well.
Open your can of beer and either drink or pour out ¼ of it. This prevents bubbling over during cooking. Punch a few extra holes in the can. Holding the can upright, place the chicken on top of the can, inserting the can as far as it will go into the cavity of the chicken. Position the chicken legs in front of the chicken to help steady the chicken. Place chicken into the oven proof pan and tent the chicken with foil for the first hour to prevent over browning. Put chicken on the bottom oven rack. Reduce oven to 350° F after ½ hour. Cook 1 ½ to 2 hours (depending on the size of your chicken). Rotate chicken at about 45 minutes.
Remove from the oven when chicken is done, use tongs and an oven mitt to separate the chicken and the beer can. Carefully remove to a separate platter and allow to stand for 10 minutes.
Pour any remaining beer into the dripping to make a sauce if you wish.
Cut up the chicken and serve. Serves 4
Recommended Cooking Times (at 350°):
2 ½ to 3 Pounds – Cook 1 to 1 ¾ Hours
3 ½ to 4 Pounds – Cook 1 ½ to 1 ¾ Hours
4 ½ to 5 Pounds – Cook 1 ½ to 2 Hours
5 to 6 Pounds – Cook 1 ¾ to 2 ½ Hours