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Spikesgirl

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  1. Description This is how you sneak a vegetarian dish onto the table of a confirm meat and potato crowd. It's a little labor intensive, but what a payoff! Ingredients 4 T. olive oil 9or moe as needed) 1 pd. dried lasagn noodles. 3 eggplants (3 pounds) 1/2 t. salt 1/4 c. Italian style bread crumbs 1/4 c. roast garlic pulp 1/4 t. red pepper flakes 1/2 t. black pepper 4 c. tomato sauce 3/4 fresh mozzarella cheese, cut into cubes (if packed in water, drain well first) 4 hard boiled eggs, sliced 1/2 c. chopped fresh basil Steps Prepare lasagna noodles per package instructions. If you are using fresh noodles, make sure that they cook to an al denta stage, no further. Slice two of the eggplants in long 1/4 " pieces. Cut the third one in half and score the flesh. Sprinkle all cut surfaces with salt, place them in a colander, cover with a small plate(or heavy item) and allow them to drain 10 -15 minutes Preheat oven to 500 degrees. Brush eggplant slices with oil and place onto a baking sheets. Roast for about 18 - 20 minutes , flipping them once during the cooking, untilthey are borwn and tender.. Remove from oven and lower temperature to 450. Place the halved eggplant and roast until tender, about 20 minutes. Remove from oven and allow to slightly cool. Scoop halves' flesh into a small bowl and cover. Oil the inside of a deep rectangular baking dish and coat with two T. of breadcrumbs. Line bottom carfully with roasted eggplant slices and arrange them neatly around the edges, letting the longer end flop over the top of the pan. The bottom and sides should be completely covered by the eggplant slices. Gently mix the roast eggplant pulp with the roasted garlic pulp, red pepper flakes, and a 1/2 t. each salt and pepper. Preheat oven to 450. Spread 1/2 c. of tomato sauce over the bottom of the baking pan. Place down a layer of prepared pasta noodles. Cover with a 1/4 c. layer of prepared eggplant garlic mixture, followed by a quater of the mozzarella, slices of one egg and 1 T. of the basil. Drizzle with 1/2 c. of tomato sauce and repeat. Finish with a layer of pasta. Fold the eggplant that flopped over the side on top of the top layer and sprinkle with remainig breadcrumbs. Bake for 20 -25 minutes, or until golden brown and bubbling.. Remove from oven and let rest at least 10 minutes before serving. Serve with remaining tomato sauce on the side. Serves 6 .
  2. Description This is how you sneak a vegetarian dish onto the table of a confirm meat and potato crowd. It's a little labor intensive, but what a payoff! Ingredients 4 T. olive oil 9or moe as needed) 1 pd. dried lasagn noodles. 3 eggplants (3 pounds) 1/2 t. salt 1/4 c. Italian style bread crumbs 1/4 c. roast garlic pulp 1/4 t. red pepper flakes 1/2 t. black pepper 4 c. tomato sauce 3/4 fresh mozzarella cheese, cut into cubes (if packed in water, drain well first) 4 hard boiled eggs, sliced 1/2 c. chopped fresh basil Steps Prepare lasagna noodles per package instructions. If you are using fresh noodles, make sure that they cook to an al denta stage, no further. Slice two of the eggplants in long 1/4 " pieces. Cut the third one in half and score the flesh. Sprinkle all cut surfaces with salt, place them in a colander, cover with a small plate(or heavy item) and allow them to drain 10 -15 minutes Preheat oven to 500 degrees. Brush eggplant slices with oil and place onto a baking sheets. Roast for about 18 - 20 minutes , flipping them once during the cooking, untilthey are borwn and tender.. Remove from oven and lower temperature to 450. Place the halved eggplant and roast until tender, about 20 minutes. Remove from oven and allow to slightly cool. Scoop halves' flesh into a small bowl and cover. Oil the inside of a deep rectangular baking dish and coat with two T. of breadcrumbs. Line bottom carfully with roasted eggplant slices and arrange them neatly around the edges, letting the longer end flop over the top of the pan. The bottom and sides should be completely covered by the eggplant slices. Gently mix the roast eggplant pulp with the roasted garlic pulp, red pepper flakes, and a 1/2 t. each salt and pepper. Preheat oven to 450. Spread 1/2 c. of tomato sauce over the bottom of the baking pan. Place down a layer of prepared pasta noodles. Cover with a 1/4 c. layer of prepared eggplant garlic mixture, followed by a quater of the mozzarella, slices of one egg and 1 T. of the basil. Drizzle with 1/2 c. of tomato sauce and repeat. Finish with a layer of pasta. Fold the eggplant that flopped over the side on top of the top layer and sprinkle with remainig breadcrumbs. Bake for 20 -25 minutes, or until golden brown and bubbling.. Remove from oven and let rest at least 10 minutes before serving. Serve with remaining tomato sauce on the side. Serves 6 .
  3. Description This goes with the vegetable lasagna. If you leave out the parmesan chees, it makes a killer sauce for just about any vegetable. Ingredients 3 T. unsalted butter 2 T. all-purpose flour 2 c. milk 1/4 t. salt 1/4 t. white pepper 1 bay leaf 1/4 t. grated nutmeg 1 c. grated parmesan cheese. Steps Melt butter in a sauce pan. Sprinkle in flour and stir with a wooden spoon until well blended. Cook, stirring, for 2 -3 minutes or until golden brown. Remove this roux from the heat. In another sauce pan, heat the milk, salt, pepper, bay leaf and nutmeg over medium heat until milk is steaming. Remove bay leaf. Return roux to heat and slowly pour in the milk, whisking constantly to avoid lumps. Continue stirring over medium heat for about 4-6 minutes or until sauce has thickened. Remove from heat. Add Parmesan cheese and allow cheese to melt, then season with salt and pepper.
  4. Description This goes with the vegetable lasagna. If you leave out the parmesan chees, it makes a killer sauce for just about any vegetable. Ingredients 3 T. unsalted butter 2 T. all-purpose flour 2 c. milk 1/4 t. salt 1/4 t. white pepper 1 bay leaf 1/4 t. grated nutmeg 1 c. grated parmesan cheese. Steps Melt butter in a sauce pan. Sprinkle in flour and stir with a wooden spoon until well blended. Cook, stirring, for 2 -3 minutes or until golden brown. Remove this roux from the heat. In another sauce pan, heat the milk, salt, pepper, bay leaf and nutmeg over medium heat until milk is steaming. Remove bay leaf. Return roux to heat and slowly pour in the milk, whisking constantly to avoid lumps. Continue stirring over medium heat for about 4-6 minutes or until sauce has thickened. Remove from heat. Add Parmesan cheese and allow cheese to melt, then season with salt and pepper.
  5. Description If you use store bought tomato sauce and lasanga noodles. the prep on this isn't too bad. It's important to have everything ready to go because once you start cooking it goes very fast. Ingredients 4 T. Olive Oil 6 garlic cloves, thickly sliced 1/2 t. red pepper flakes 1 c. carrots, chopped 1 c. onion, diced 2 c. zucchini, diced 1/4 c. fresh basil 1 T. fresh sage, chopped (or 1 t. dried) 2 t. fresh rosemary chopped (or 1 t. dried) 1/2 t. dried thyme 1/2 c. white wine 1/2 c. walnuts chopped 1 c. tomato sauce 1/2 t. salt 1/2 t. fresh ground pepper 4 -6 dried lasagna noodles 1 recipe Parmesan Bechamel Sausce (recipe follows) 1/3 c. fresh grated Parmensan cheese Steps Preheat oven to 450 degrees. Lightly grease six individual pans or one large baking dish. Heat oil in skillet over midum-high heat. Add garlic and pepper flakes and cook until garlic is golden brown, about 1 minute. Add onion and carrot and cook over medium heat until carrot is tender, about 5 - 7 minutes. Add zucchini and herbs and cook over medium heat until flavors have combined, about 1 minute. Add the wine, sitr and simmer until liquid is reduced about 2 minutes. Stir in wlanuts and tomato sauce. Season with salt and pepper. Bring to a boil, reduce heat to medium and simmer until vegetables are tender and sauce is thick, about 6 to 8 minutes. Set aside to cool. Bring a large pot of water to a boil and cook the lasagna noodles until tender. Cool in bowl of cold water and a few tablesppon of olive oil. Cut noodles to fit individual dishs or leave whole if using a baking dish. Place 2 T of Parmensan Bechamel sauce at the bottom of each indviudal dish or (1/4 c. in baking dish). Cover tihe pasta, top with 2 T of tomato/veg sauce or (1/4 c ) and another spoon of bechamel sauce. Repeat until dish is filled, finishing with tomato/veg layer. Sprinkle each with a layer of parmensan cheese and bake for ten minutes or until top is golden and bubbling. Remove from oven and let rest 3 - 5 minutes before serving. Serves 6
  6. Description If you use store bought tomato sauce and lasanga noodles. the prep on this isn't too bad. It's important to have everything ready to go because once you start cooking it goes very fast. Ingredients 4 T. Olive Oil 6 garlic cloves, thickly sliced 1/2 t. red pepper flakes 1 c. carrots, chopped 1 c. onion, diced 2 c. zucchini, diced 1/4 c. fresh basil 1 T. fresh sage, chopped (or 1 t. dried) 2 t. fresh rosemary chopped (or 1 t. dried) 1/2 t. dried thyme 1/2 c. white wine 1/2 c. walnuts chopped 1 c. tomato sauce 1/2 t. salt 1/2 t. fresh ground pepper 4 -6 dried lasagna noodles 1 recipe Parmesan Bechamel Sausce (recipe follows) 1/3 c. fresh grated Parmensan cheese Steps Preheat oven to 450 degrees. Lightly grease six individual pans or one large baking dish. Heat oil in skillet over midum-high heat. Add garlic and pepper flakes and cook until garlic is golden brown, about 1 minute. Add onion and carrot and cook over medium heat until carrot is tender, about 5 - 7 minutes. Add zucchini and herbs and cook over medium heat until flavors have combined, about 1 minute. Add the wine, sitr and simmer until liquid is reduced about 2 minutes. Stir in wlanuts and tomato sauce. Season with salt and pepper. Bring to a boil, reduce heat to medium and simmer until vegetables are tender and sauce is thick, about 6 to 8 minutes. Set aside to cool. Bring a large pot of water to a boil and cook the lasagna noodles until tender. Cool in bowl of cold water and a few tablesppon of olive oil. Cut noodles to fit individual dishs or leave whole if using a baking dish. Place 2 T of Parmensan Bechamel sauce at the bottom of each indviudal dish or (1/4 c. in baking dish). Cover tihe pasta, top with 2 T of tomato/veg sauce or (1/4 c ) and another spoon of bechamel sauce. Repeat until dish is filled, finishing with tomato/veg layer. Sprinkle each with a layer of parmensan cheese and bake for ten minutes or until top is golden and bubbling. Remove from oven and let rest 3 - 5 minutes before serving. Serves 6
  7. Description This is versatile with three different cooking options and the plates always come back empty. Word of warning, it seems to take forever for the sauce to reduce, but it is so worth the wait. Ingredients 1 T. butter 1 c. apples, peeled and chopped 1 t. thyme 1/2 c. crumbled gorgonzola cheese 4 pork chops 1/4 t. sat 1/4 t. pepper 2 T. olive oil For Stuffing 1 1/2 T. butter 2 garlic cloves, thickly sliced 2 T. whipping cream 3/4 chicken stock 1/2 c. crumbled gorgonzola cheese 1/4 t. pepper 1 T. chopped parsley Steps Melt butter in small saute pan and cook apples and thyme until apples are soft. Place into small bowl and add 1/4 c. gorgonzola cheese. Set aside to cool. Carefully cut a pocket into each porkchop (I have also stuff a pork tenderloin with this mixture) and stuff with apple mixture. Resist the temptation to overstuff. Sprinkle with salt and pepper and set aside. Prepare the gorgonzola sauce by melting the butter in a small saute pan and sauting off the garlic (about 1 -2 mintues) until it is brown. Add chicken stock, cream, gorgonzola cheese and pepper. Boil the sauce for about ten minutes or until it is reduced and thick . Sprinkle with parsley. While the sauce is reducing, you have three options for cooking your pork chops, either by grilling , sauting or baking them. All will take about the same amount of time, but each will introduce an entirely different flavor to them. Prepare chops to desired doneness, then serve, spooning sauce over the top of each.
  8. Description This is versatile with three different cooking options and the plates always come back empty. Word of warning, it seems to take forever for the sauce to reduce, but it is so worth the wait. Ingredients 1 T. butter 1 c. apples, peeled and chopped 1 t. thyme 1/2 c. crumbled gorgonzola cheese 4 pork chops 1/4 t. sat 1/4 t. pepper 2 T. olive oil For Stuffing 1 1/2 T. butter 2 garlic cloves, thickly sliced 2 T. whipping cream 3/4 chicken stock 1/2 c. crumbled gorgonzola cheese 1/4 t. pepper 1 T. chopped parsley Steps Melt butter in small saute pan and cook apples and thyme until apples are soft. Place into small bowl and add 1/4 c. gorgonzola cheese. Set aside to cool. Carefully cut a pocket into each porkchop (I have also stuff a pork tenderloin with this mixture) and stuff with apple mixture. Resist the temptation to overstuff. Sprinkle with salt and pepper and set aside. Prepare the gorgonzola sauce by melting the butter in a small saute pan and sauting off the garlic (about 1 -2 mintues) until it is brown. Add chicken stock, cream, gorgonzola cheese and pepper. Boil the sauce for about ten minutes or until it is reduced and thick . Sprinkle with parsley. While the sauce is reducing, you have three options for cooking your pork chops, either by grilling , sauting or baking them. All will take about the same amount of time, but each will introduce an entirely different flavor to them. Prepare chops to desired doneness, then serve, spooning sauce over the top of each.
  9. Description A must in Asparagus Alley at our Asparagus Festival. This can also be made with any green veg. Ingredients 2 cups raw chicken (we use boneless chicken breasts) cut into pieces about the size of your thumb 1 T. soy sauce 1 T. dry sherry 1T. oil 1 clove garlic, smashed or minced 3/4 slices fresh ginger, peeled. salt to taste 1/4 c. cornstarch 2 T. sesame seeds 1 pd. asparagus (cut diagonally 1/4 " thick and 1 1/2" long) White sauce 1 1/4 c. light cream 1 T. cornstrach 1 t. chicken flavored soup base of granulated bouillon 2 T. butter 1/4 c. seasme seed, slightly browned Steps Mix together chicken with soy sauce, dry sherry, oil, garlic, ginger and salt to taste. Lastly add in 1/4 c. cornstarch and sesame seeds. Heat 4 T of oil in wok until hot. Add chicken in a single layer and brown on one side, turn and repeat with other side. This takes about 5 minutes, but if your pieces are thicker it might take longer. Remove to a serving platter and set aside. Wipe pan clean and add asparagus with a small amount of oil. Quickly sitr fry until tender. Drain off any liquid and surround chicken with asparagus. Add white sauce ingrdients to wok and stir until thickened about 3 minutes) and butter has melted. Pour over chicken and sprinkle with browned sesame seeds. Serves 4
  10. Description A must in Asparagus Alley at our Asparagus Festival. This can also be made with any green veg. Ingredients 2 cups raw chicken (we use boneless chicken breasts) cut into pieces about the size of your thumb 1 T. soy sauce 1 T. dry sherry 1T. oil 1 clove garlic, smashed or minced 3/4 slices fresh ginger, peeled. salt to taste 1/4 c. cornstarch 2 T. sesame seeds 1 pd. asparagus (cut diagonally 1/4 " thick and 1 1/2" long) White sauce 1 1/4 c. light cream 1 T. cornstrach 1 t. chicken flavored soup base of granulated bouillon 2 T. butter 1/4 c. seasme seed, slightly browned Steps Mix together chicken with soy sauce, dry sherry, oil, garlic, ginger and salt to taste. Lastly add in 1/4 c. cornstarch and sesame seeds. Heat 4 T of oil in wok until hot. Add chicken in a single layer and brown on one side, turn and repeat with other side. This takes about 5 minutes, but if your pieces are thicker it might take longer. Remove to a serving platter and set aside. Wipe pan clean and add asparagus with a small amount of oil. Quickly sitr fry until tender. Drain off any liquid and surround chicken with asparagus. Add white sauce ingrdients to wok and stir until thickened about 3 minutes) and butter has melted. Pour over chicken and sprinkle with browned sesame seeds. Serves 4
  11. Description A stir fry dish that as fast as it is tasty. This works equally well with broccoli, green peppers or asparagus. Youcan also substitue rice for 'snow' Ingredients 1 1/4 lb. flank steak (sliced into two or three strips with grain, then sliced thinly in strips against the grain) 1 T. cornstrach 1 T. soy sauce 1 clove garlic, minced 3 slices fresh ginger 2 T. oil salt to taste 2 t. hoisen sauce 2 c. rice sticks (or rice) 1/4 lb. Chinese sugar pea pods 1 medium onion (optional) Gravy items 1 T. cornstrach 1 T. soy sauce 2 t. sugar 5/8 cup (1/2 c. + 2T.) chicken broth Steps Deep fry the rice sticks according the the package directions or prepare rice. Slice beef as directed and mix together with 1 T. cornstrach, 1 T. soy sauce, garlic, ginger, oil, and salt. Set aside. Combine gravy items in a small bowl and set aside. Clean vegs and set aside Heat 2 T. of oil in wok until very hot. Divide the beef into two batches and sitr fry in a wok or large saute pan. remove the first batch, add a little more oil (if necessary) to wok and stir fry second batch. This should take about five minutes and beef should be brown on the outside and pink on the inside. Set beef aside and guickly sitr fry pea pods (or other veg). Return beef to wok and add hoisen sauce; stir around once, then add mixed gravy items, scraping the bottom of the pan to loosen any goodies down there. This will take about three minutes. Serve over snow or rice. Serves 4
  12. Description A stir fry dish that as fast as it is tasty. This works equally well with broccoli, green peppers or asparagus. Youcan also substitue rice for 'snow' Ingredients 1 1/4 lb. flank steak (sliced into two or three strips with grain, then sliced thinly in strips against the grain) 1 T. cornstrach 1 T. soy sauce 1 clove garlic, minced 3 slices fresh ginger 2 T. oil salt to taste 2 t. hoisen sauce 2 c. rice sticks (or rice) 1/4 lb. Chinese sugar pea pods 1 medium onion (optional) Gravy items 1 T. cornstrach 1 T. soy sauce 2 t. sugar 5/8 cup (1/2 c. + 2T.) chicken broth Steps Deep fry the rice sticks according the the package directions or prepare rice. Slice beef as directed and mix together with 1 T. cornstrach, 1 T. soy sauce, garlic, ginger, oil, and salt. Set aside. Combine gravy items in a small bowl and set aside. Clean vegs and set aside Heat 2 T. of oil in wok until very hot. Divide the beef into two batches and sitr fry in a wok or large saute pan. remove the first batch, add a little more oil (if necessary) to wok and stir fry second batch. This should take about five minutes and beef should be brown on the outside and pink on the inside. Set beef aside and guickly sitr fry pea pods (or other veg). Return beef to wok and add hoisen sauce; stir around once, then add mixed gravy items, scraping the bottom of the pan to loosen any goodies down there. This will take about three minutes. Serve over snow or rice. Serves 4
  13. Spikesgirl

    Haupia

    Description A very traditonal ending to a luau Ingredients 1 can (12 oz) coconut milk 4 - 6 T. sugar 2 - 6 T cornstarch 3/4 c. water Steps Pour coconut milk in a sauce pan. Combine sugar and cornstarch in the water and stir to blend well. Add to coconut milk and stir over low heat until thickened. Pour into 8" square pan and chill well. Cut into 2-inch squares for serving. Makes 16 servings
  14. Spikesgirl

    Haupia

    Description A very traditonal ending to a luau Ingredients 1 can (12 oz) coconut milk 4 - 6 T. sugar 2 - 6 T cornstarch 3/4 c. water Steps Pour coconut milk in a sauce pan. Combine sugar and cornstarch in the water and stir to blend well. Add to coconut milk and stir over low heat until thickened. Pour into 8" square pan and chill well. Cut into 2-inch squares for serving. Makes 16 servings
  15. Description A tradition offering at luaus Ingredients 2 pds ahi fillet (or other firm white fish) 1 onion (maui, if possible) chopped 4 green onions, thinly sliced 1 T. grated ginger 2 Hawaiian chilis (or red pepper flakes) 1/2 c. soy sauce 1 T. sesame oil Salt to taste 2 t. sesame seeds Steps Cut fish into cubes. In a large bowl, combine all ingredients except sesame seeds. Mix lightly and chill for several hours. Sprinkle with sesame seeds just before serving. Makes 8 - 10 servings.
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