Shrimp Fried Rice

Michelle's avatarMichelle Can Cook!

While I would much prefer to have fresh shrimp, living inland doesn’t really allow for that very much.

Luckily, you can buy deveined and already peeled shrimp in the freezer section of your grocery store. Not as good as fresh (but cheaper than the ‘just thawed out, because you don’t live at the beach’ shrimp they sell for twice as much at the meat counter, making people think they are getting ‘fresh’ shrimp – you’re really just getting previously frozen, conveniently defrosted, shrimp if you live inland. That said, I will buy the frozen version and thaw it myself – saving at least 50% of the cost of the shrimp!

I try to keep some shrimp in the freezer for nights just like tonight – when I don’t have any other protein already thawed for dinner. Shrimp is easy to defrost at home. I put mine in a colander and…

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You say ‘potato’, I say ‘patata’ – Tortino di Patate, Prosciutto e Mozzarella

Oh so good!

My Home Food, That's Amore's avatarMy Home Food, That's Amore

Go on, if you have a moment, click on the link below, featuring Fred Astaire and Ginger Astaire singing a famous Gershwin song — but let’s not do as its title suggests … which is : Let’s call it off.

Speaking for myself, I would never ever ‘call off’ the humble potato so I am always amazed at the amount of people who just don’t see the point of a potato, denigrating this marvellous tuber as a ‘senseless’ vegetable.  Life without potatoes would be very sad for me, I even like them plain, just boiled with a bit of olive oil or butter over them.  I reckon Ernest Heminway had a lot to do with people (especially women) fearing potatoes as the most calory-laden food out there.  His heroine Maria in “For Whom the Bell Tolls” speaks out against the fattening danger of potatoes.  Heminway’s novel was a best seller…

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A Craving for Sartù – Using Leftovers Backwards

SIMPLY AMAZING!!!

My Home Food, That's Amore's avatarMy Home Food, That's Amore

Yesterday I wrote about some leftovers … see photo below:1Here are the remains of what had been meatballs cooked in a tomato and pea sauce.  These leftovers could have easily been used to coat a lovely plate of pasta but, somehow, and blame it on the cold weather if you will, I was in the mood to ‘cook’ yesterday … i.e. to spend some time fiddling with the minutiae of ingredients, pottering with ‘bits’ to my heart’s content, my small scaled kitchen groaning under a welter of pots and pans, and aluminium bowls and wooden boards.  I knew the oven would have to figure in the picture somehow (what can be pleasanter than a hot oven on a cold day?) … and thus it was that I got inspired. Inspired to make a rice-based dish called ‘sartù’ … with its princely origin in Campania … and one that is…

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Tortellini Salad

myfamilysfood's avatarCRACK AN EGG!

download.jpg

INGREDIENTS:

  • 1 pound cheese tortellini, cooked
  • 1 jar sun dried tomatoes, drained and chopped
  • 3 cups baby kale. coarsely chopped
  • 1/4 cup crumbled cotija,cheese (I used queso fresco.)
  • 3 tablespoons roasted and salted pepitas (I used sunflower seeds.)
  • 2 tablespoons fresh cilantro
CILANTRO LIME VINAIGRETTE
  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 1/4 cup fresh cilantro
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

PREPARATION INSTRUCTIONS:

  • Boil the cheese tortellini according to the package instructions. Once drained, toss the tortellini with the sun dried tomatoes and kale.
  • Drizzle on a few tablespoons of the vinaigrette and toss.
  • Add in the cheese and pepitas…

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Pecan Pie Bars

soupsahoy's avatarSoups Ahoy

To celebrate the fall season, I made a big batch of chocolate pecan bars with a cookie crust made from scratch. In the past I have made pecan pies, but they have too much sugar and butter. Besides, I am not a pie person. For many people, it is a fun tradition to make pies for holidays. It brings out

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Pickled Thai Cucumber Salad

soupsahoy's avatarSoups Ahoy

Cucumber Salad pic1

Apple cider vinegar is made by fermenting the sugars from apples. During the making process, fermented sugars become alcohol, bacteria are added to the alcohol solution, which further ferment the alcohol and turn it into acetic acid. In French, the word “vinegar” actually means “sour wine.” Learn something new everyday.

Organic apple cider vinegar is all natural, antibacterial, antiviral and antifungal. Besides adding flavor to a salad or canning fruits and vegetables, apple cider vinegar with honey can also help to soothe your sore throat. Apple cider vinegar diluted

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Hong Kong Char Siu Barbecue Recipe 蜜汁叉燒

soupsahoy's avatarSoups Ahoy

Char siu is undoubtedly an iconic food in Hong Kong. You will see this glossy, salty and sweet roast pork hanging in restaurant windows. Char siu is one of the most famous and popular dishes in Hong Kong. It becomes part of the Chinese culture, documented in history books and movies. You can easily find this dish on every street corner and each restaurant claims to have the best secret recipe for their char siu. Everybody says they have the

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City Foodie Farm Dark chocolate chunk cookies

City Foodie Farm's avatarCity Foodie Farm

Since I saw there was a national cookie day this week, I thought It would be fun to share a yummy cookie recipe with all of you. This was a first. I’m usually not much of a baker, and I would usually just stick to making a recipe off the back of a chocolate chip bag. But I tell you what, this was fun to play around, and come up with something new.

If you love dark chocolate, you will fall in love with these cookies! But beware, hot out of the oven they can be a messy one. My daughter had a face full of chocolate after sampling them, she wanted more. And after my husband sampled them, he agreed this recipe is a keeper!

Ingredients you will need:

  • 1 1/2 sticks of softened unsalted butter
  • 1 Egg
  • 2 cups of flour
  • 1 teaspoon of baking soda
  • 1 teaspoon…

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Pumpkin, Sausage, Spinach and Sage Lasagna

roastnrelish's avatarRoast 'n Relish

I’m not going to lie. I am pretty proud of this recipe. Not only did my dinner guests oooh and ahhh over it, my boyfriend and I both loved it for lunch for leftovers. Plus, although it can seem complicated to say “make a bechamel sauce”, it’s really not too hard. Plus, with the no-bake noodles these days, it really saves a step!

Ingredients:

  • For Pumpkin Bechamel sauce:
  • 3 tbsp butter, unsalted
  • 3 tbsp flour
  • 2 1/2 cup milk
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp nutmeg
  • 1 cup pumpkin puree
  • For the Filling:
  • 1 lb. ground pork sausage, cooked and crumbled
  • 2 cups spinach, strained (fresh/cooked or frozen/defrosted/strained)
  • 8 oz. ricotta cheese
  • 1 large egg
  • 1/4 tsp dried sage or 1 tsp. freshly minced sage
  • 1/4 tsp salt
  • 3 cup mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • For Lasagna:
  • 6-8 no-boil lasagna noodles (I prefer…

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Greek Meatballs

roastnrelish's avatarRoast 'n Relish


Meatballs is one of my favorite dishes to make, and this flavor combo made me ooh and ahh at the dish while eating it with the family! The combination of lamb, beef, or other meat, served with an awesome side salad and tzatziki with pita bread made for one happy family (and two happy dogs!)



Ingredients:


  • 3 tbsp onion, grated
  • 1 lb ground beef
  • 1/2 lb ground lamb (or pork, or more beef)
  • 2 garlic cloves, minced
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup fresh parsley, finely chopped
  • 6 large mint leaves, finely chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried dill
  • 2 pinches cinnamon
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • Black pepper

Directions:


Preheat the oven to 350 degrees F. In a mixing bowl, combine onion, lamb, beef, garlic, breadcrumbs, egg, parsley, mint , olive oil, salt, and pepper. Mix to combine.



Using a small cookie scoop, form the meat mixture into about 24 balls and place on the baking…

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Mom’s famous spaghetti and meatballs….

City Foodie Farm's avatarCity Foodie Farm

What truly makes a good meatball? I think inquiring cooks would like to know….

I don’t recall ever looking up a meatball recipe, except for when I was making some Swedish meatballs for the first time. But with a classic spaghetti and meatballs, I’ve always used my mom’s recipe. My dad still says to this day, that my mom’s recipe is the best. He actually texted me the other day asking for it. Ironically I was planning to make some this week. So here I am, the day before thanksgiving, making spaghetti and meatballs. Good thing I’m not doing much cooking tomorrow….

So rewind back to when I moved out. Long, long ago…I wanted to try and make my own spaghetti and meatballs. Maybe, I missed home a little? So, I emailed my mom, asking for her famous recipe. And she of course, email me back. And she signed it…

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Homemade pizza recipe

City Foodie Farm's avatarCity Foodie Farm

As promised I will share how you can make your own delicious homemade pizza! It’s really quite simple but there are a few kitchen tools that will make the process even simpler. You’ll find them below….

When we got married we were gifted a kitchen aid mixer from my husband’s parents. At the time we used it for making cookies but over the years it’s been used for a handful of things. Pizza dough is one of them. Now I couldn’t live without it!! Plus it reminds us of my mother in law we lost. It’s one of those things I would love to pass down to my children.

While in high school my husband worked at a pizza shop, so making pizzas has always been his specialty. And I guess he never lost his touch because he still makes amazing pizzas to this day.

A long time ago we…

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New Mexico Green Chile and Cheese Tamales Recipe | I am New Mexico

Emily's avataryummyumm in a pinch

. . Ingredients: Serves 12 6 cups masa harina 3 oz. New Mexico Green Chile 4 1/2 tsp baking powder 3 tsp salt 8 1/10 tbsp butter, room temperature 15 tbsp vegetable shortening 3/4 cup cheese 3 cup warm water 3 3/4 cups roasted corn Directions: Combine masa, baking powder, and salt in mixing bowl. Using the paddle attachment of an electric mixer, add butter, cheese, Green Chile and shortening. Mix at high speed for 3 minutes- add water and beat at low speed for 2 minutes. Scrape bowl and add corn – beat for 1 minute more. Wrap dough

Source: New Mexico Green Chile and Cheese Tamales Recipe | I am New Mexico

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55 Lamb Recipes, from Chops to Roasts to Kebabs | Bon Appétit

Well I knew that Boston Cream Pie would be a lucky addition. It looks like my menu research is at end. I had a last few minute things I wanted — especially plain vegetable table sides — actually I wanted them almost just exactly how you get them out of the Asian diners, but I also wanted a few extras, like baked beans and pan baked Fava beans. Then I wanted to amplify the meats with some lamb and pork chops to pull off a tray and possibly also braised chicken parts to pull from a tray and fried fish to pull of a tray. The rest of the meats (and fish) should just be pull from the tray. Everything else is there for you. I omitted flatbreads thinking there are already enough kinds of pull from the tray breads. That might have been my fatal mistake.

So my consult asked me that if I was going to put it together in the real by myself would I hire a caterer for the remainder to bring their own recipes for the remainder of the trays and vegetables or if I would continue to hire overtime conventioner chefs to put together a recipe list from websites? So actually I had to be honest. I would get together a few extra caterers to cover this last part.

So I have to be authentic and true to the original plan details, which are these. In which case, my platters are done. If we do this — we being me and a lot of people I can’t account for on this blog or anywhere — work friends and friends of friends — then, we are basically saying a set up for December 21st. And I was not going to allow anyone to bring food, but we have too many diet issues on the total menu, so yes, we are allowing people to bring food and also asking that we might clone some of their dishes at the last minute for other persons. We would put this together in restaurant at table and also a la carte buffet style, but it’s a banquet dinner so that’s about all there is.

The only other thing that I was hoping to do was get together some gaming entertainment for the day, because otherwise, it would be a weekend convention thing but there’s no point to trying that with the numbers. So I have no ideas for what to suggest is entertaining besides food in this case. I would hope that we could find someone we all like to entertain us on a widescreen video, but seriously, I don’t trust myself. And reruns are false love. So I’m stuck for good entertainment that doesn’t ruin the long day dinner.

 

55 Lamb Recipes, from Chops to Roasts to Kebabs | Bon Appétit

Pasta Puttanesca recipe | Epicurious.comPasta Carbonara recipe | Bonappetit.comPasta Bolognese recipe | Foodandwine.com

Now I’m done with adding in the necessary pasta to handle all the options to the banquet.

I need some more centerpiece meat or centerpiece meat situation (whole meat sides) to make those delicious sides seem as good as they are.

So that is the work for the weekend. That and whatever filler is left.

Pasta Puttanesca recipe | Epicurious.com

 

Pasta Carbonara | Bon Appetit

 

Pasta Bolognese | Food & Wine

(But these are also in penne pasta, so I favor that where the spaghetti is at option, it is optioned with either penne rigate or else rigatoni.)

 

 

 

Ligurian Pesto with Spaghetti Recipe | Bon Appetit

(Liguria is the Province of Rome of course.)

From Bon Appetit to Epicurious to Food Network, this is the definitive recipe for Pesto & Spaghetti. So it’s mine for my list.

 

Ligurian Pesto with Spaghetti Recipe | Bon Appetit

 

I’m also fond of the idea of using penne pasta for some of the pasta sides, and since this recipe is a slight, very slight variation from the standard Ligurian pesto recipe, I include it on my banquet menu list. Both are together on the list.

 

 

Classic Basil Pesto & Penne | An Italian in my Kitchen

Hand-cut pappardelle recipe | BBC Good Food

So let me get on with the pasta. This is a bit last minute. Everyone is rather surprised to learn that there won’t be any lasagna at the banquet lists. There won’t be. There’s no time. I guess I should have started months ago and kept it a secret for something like that. I really didn’t feel motivated to try this until mid-November. I’m impulsive, what can I say.

So for pasta adjuncts to the ricotta stuffed shells and manicotti which are already en-list and that I want to keep, I will be adding, a pasta bolognese, a pasta carbonara, a pasta puttanesca and a green basil pesto pasta. I haven’t decided if it’s all going to be in spaghetti or not. But also on this list is the beef pappardelle. I’m guessing that when I ask for advice, the advice will be — all in spaghetti. I am really trying to plate pasta dishes as a side to the consumption of the main meat with a the side fillers. So the pasta is almost bread and so I’m not trying to be too featuresque with it.

So far, this is the only recipe I have to dedicate to this ambition. This is just the recipe for the hand-made pappardelle. The actual beef pappardelle recipe is below this.

 

Hand-cut pappardelle recipe | BBC Good Food

 

 

Beef Ragu Fresh Pappardelle | Food Network

Best Ham Recipes | Food & Wine

My general home situation, tells me that if I had to get this all together and thought I might make it true, even in a wild sense, I’d have to close up my decisions pretty soon. They’re giving me through the weekend to be on time and maybe through next week, to be okay with time.

So I have to step things up. I thought I’d have until the middle week of December about. So, that’s how far off my pragmatism is. Anyway.

So I need to put ham on our poultry menu. I want the ham to figure off the centerpiece with important intentions for sustaining all the serious side dish and appetizer offerings.

Since I’m thinking big, it’s no time to stop now, with so little time to make all the rest of the decisions for the menu close. So I’m choosing 5 of all the recipes on this list — whole hams being the target.

#3 — Honey-Bourbon Glazed Ham

#4 — Smoky Glazed Ham with Red Pepper Jelly

#6 — Crispy Fresh Ham with Rum Sauce

#9 — Chile Brined Fresh Ham

#10 — Pomegranate Jalapeno Glazed Ham

I realize now I need a skosh more pasta to swallow all this savory ham. So I will add that too. But I have through the weekend.

 

Best Ham Recipes | Food & Wine

Here’s Every Thanksgiving Recipe You’ll Ever Need | Taste of Home

This is a list of 250 TERRIFIC Thanksgiving-Specific Recipes.

However, I am going to use them for my Christmas Banquet Menu project.

I call this my Fairy Godmother – Fairy Godfather (I think you would need both to actually complete my entire plan by now), Wish List Expansion.

I haven’t by far finished. I have been thinking of vegetables, more sides, more bread, more dessert and certainly of course, more centerpiece plate dishes — principally ham. Right now, this project is up to a large turkey and side plate smaller geese and duck.

I don’t consider it complete. It’s a fairy tale banquet surely is what I know I mean. But besides that, I gave up on trying to bring it together to realistic. So by now, I am into my expanded lists — within reason. I could see that a very large catering restaurant and banquet hall or convention site could handle my entire program quite easily.

So let’s move on.

Out of this list, I have chosen the following for my Banquet Menu.

#14 — Herbed Turkey Breast

#20 — Chunky Apple Cake

#22 — Baker’s Dozen Yeast Rolls

#30 — Glazed Sweet Potatoes

#42 — Triple Fudge Brownies

#55 — Royal Broccoli Souffle

#62 — Onion French Bread Loaves

#71 — Cheese Butter Bread

#73 — Bourbon Ham Meatballs

#82 — Bacon Collard Greens

#92 — Wild Rice Stuffing

#95 — Parmesan Risotto

#99 — Cranberry Pineapple Upside Down Cake

#100 — Thyme Roasted Carrots

#105 — Pumpkin Harvest Beef Stew

#107 — Cranberry Brie Pinwheels

#118 — Mashed Cauliflower au Gratin

#122 — Sugar Cookies

#124 — Carmel Pecan Apple Pie

#129 — Honey Pecan Pie

#134 — Bacon & Broccoli Salad

#137 — Quick Buttermilk Cornbread

#146 — Butter Pecan Fudge

#148 — Sparkling Cider Pound Cake

#167 — Barbecue Meatballs

#169 — Dill and Chive Peas

#180 — Cheddar Cream Corn

#181 — Sweet Potato and Carrot Casserole

#184 — Garlic Mashed Cauliflower

#188 — Slower Cooker Spiced Mixed Nuts

#195 — Seeded Butternut Squash Bread

#212 — Cranberry Date Bars

#213 — Pumpkin Spice Cookies

#216 — Spinach Parmesan Casserole

#220 — Spiced Pickled Beets

#226 — Cherry Brandied Baked Brie

#245 — Cinnamon Sugar Apple Pie

Now I also have a few more salads to add to the former days’ salad lists. There are a total of 20 prepped salad sides for my salad a-la carte buffet when that list is finished. And rather than make another separate post, since it continues from the salad lists of yesterday and the day before, I thought I’d put that link at the bottom of this post with the list of my choice for the Banquet Menu.

There are going to be more sides of everything and more mains though, so I declare this a science fiction menu.

Herbed Turkey Breast

Here’s Every Thanksgiving Recipe You’ll Ever Need | Taste of Home

 

Completion of Prepped Salads List from Food & Wine Italian Salads

Italian Salads | Food & Wine

#5 — Garlicky Caesar Salad

#6 — Fennel & Red Onion Salad with Parmesan

#12 — Eggplant Caponata

#14 – Mushroom Salad with Mint

#16 — Shaved Fennel Salad with Anchovy

#17 — Antipasto Salad

#19 — Arugula Salad with Ricotta Salata

#21 — Fennel and Aged Pecorino Salad

#23 — Spinach Salad with Bagna Cauda Dressing

#23 — Spring Peas and Greens with Cacio & Pepe Dressing

#25 — Lemony Chickpea Salad

 

 

Cherry and almond cake | National Trust

Cherry and almond are a classic combination and work really well in this version of a traditional sponge. Try it yourself at home and enjoy with friends and family.
— Read on www.nationaltrust.org.uk/sheffield-park-and-garden/recipes/cherry-and-almond-cake

This is a second cherry almond cake. But they are different enough to serve in the same place together, so I’m also presenting this to my menu list.

iPhone

Flourless Chocolate-Almond Cake with Almond-Cherry-Caramel Glaze – Recipe – FineCooking

This chocolate cake concludes the Passover meal on a rich note (just as a holiday dessert should). Dried cherries and toasted almonds are folded into a caramel topping and then drizzled over the cake, giving it a crisp (think peanut brittle) topping. I don’t often use margarine, though it ensures that this cake keeps with kosher rules. Most large supermarkets carry matzo cake meal around the holidays.
— Read on www.finecooking.com/recipe/flourless-chocolate-almond-cake-with-almond-cherry-caramel-glaze

(Also on the big menu.)

iPhone

Cranberry-Cherry Crumble Recipe | MyRecipes

This cranberry-cherry crumble dessert features both dried fruit and frozen (or fresh) fruit, plus a sweet and crunchy topping of oats and almonds.
— Read on www.myrecipes.com/recipe/cranberry-cherry-crumble

And, to prove the flavor of this awesome & delicious pie — I’m adding also a crumble version of the dessert that I found tonight. (Also for the big menu. I think that’s what I will call it now.)

iPhone

Candied Pecans with Cinnamon Sugar | Boulder Locavore®

I guess people might be wondering if there are going to be desserts on my banquet menu. Yes there are. But also snacking desserts, like this.

Also on this link page are recipes for Candied Maple Pecans and Candied Spicy Pecans — so I am including all three types of candied pecans to my menu list.

(There are quite a few additions yet to be posted of all kinds of recipes.)

 

Candied Pecans with Cinnamon Sugar | Boulder Locavore®

Salads | Food & Wine

Salads | Food & Wine
— Read on www.google.com/amp/s/www.foodandwine.com/slideshows/salads?amp=true

This dinner table/buffet table salad list was too great to miss posting today. So I added it to belong with the other salads in separate … but I’m thinking something combined but sticking to the necessary simplicity of green lettuce for my menu. More than one. Maybe several. Not as many as this but at least a few separate bulk salads for choosing.

That’s a task to finish tomorrow.

iPhone

Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy recipe | Epicurious.com

I’m seeing this is an excellent presentation for the center stage bird. He’s a turkey and also ready stuffed. I”m hoping to get him up to 24 pounds. I will leave the presenters at the banquet hall to set it up into motion for serving; I’m just the menu girl.

There are going to be more and other entree proteins. But I’m beginning with the center attraction. So now that’s also done, except for the apps that belong with the beast.

 

Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy recipe | Epicurious.com