The Recipe Bank
Just another WordPress.com weblogArchive for Pasta/Potatoes/Grains
Linguine with Prosciutto
Ingredients:
- 2 tablespoon of olive oil
- 1/4 cup red onion, finely chopped
- 1 teaspoon of salt
- 1 12 oz can of evaporated skimmed milk
- 1 teaspoon grated lemon zest
- 3 ounces of Proscuitto di Parma, thinly sliced
- 10 fresh basil leaves
- 1/4 cup fresh parsley
- 4 fresh mint leaves or 1/4 teaspoon dried
- 1 lb Linguine
- 3/4 cup freshly grated Parmegiano-Reggiano
- Ground pepper
Directions:
1. Heat olive oil in large sautee pan over medium. Add onion and salt. Saute for 5 minutes
until onion soften. Add evaporated milk and the grated lemon zest. Cook 1 minute and
remove from heat.
2. Cut Proscuitto into thin strips. Set aside.
3. Combine basil, parsley and mint and set aside.Cook Linguine in rapidly boiling water.
Just before pasta is done, briefly return the sautee pan to medium heat and warm
the sauce.
4. When the pasta is al dente, drain and add to sautee pan along with herbs
and Parmegiano.
5. Toss the pasta until the cheese melts and a light sauce forms.
Add proscuitto, season with pepper and toss. Serve immediately
Serves 4 – 6
Vegetarian: Pasta & Marinara Sauce with Olives, Basil, and Feta
Pasta & Marinara Sauce with Olives, Basil, and Feta
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 1 28-ounce can whole or diced tomatoes, undrained
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 16 ounces penne
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup torn fresh basil leaves
- 3/4 cup (3 ounces) crumbled Feta
Vegetarian: Asparagus-Goat Cheese Pasta
- 1 pound asparagus
- 1/2 pound thin spaghetti
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 14 1/2-ounce can chicken broth
- 4 ounces goat cheese
- 1 teaspoon grated lemon peel
- 1/2 cup grated Parmesan cheese
Potato Scones
Potato Scones
Ingredients:
1/2 cup flour
/4 teaspoon salt
1/4 teaspoon baking powder
1 cup finely mashed potatoes
2 tablespoons melted butter
Milk
Preparation:
Sift flour, salt and baking powder. Add mashed potatoes and melted butter. Mix into a smooth dough, adding milk as required. Turn onto a floured surface. Knead until smooth. Roll out into a circle 1/4 inch thick. Cut into 6 triangles. Cook triangles on a hot greased pan until cooked through and golden brown on each side.
Mountain Style Ribs and Potatoes Recipe
Ribs and Potatoes
Ingredients:
vegetable oil
2 1/2 -3 pounds of boneless pork ribs
1/2 cup flour
garlic powder
salt/pepper
4-5 medium potatoes peeled and quartered lengthwise
Preparation:
Season the ribs with salt, pepper and garlic powder, then dredge in flour. Heat a small amount of vegetable oil in a dutch oven or pressure cooker. Brown the ribs on all sides. Add the sliced potatoes and 1 – 1 1/2 cups of water to the pot.
For the oven: Cover the pot and bake at 325 degrees for 2 1/2-3 hours until ribs are tender.
For the pressure cooker: Cook for 30 minutes after pressure valve jiggles. Remove from heat and reduce pressure for 5 minutes before removing lid.
Montana Potato Casserole
Montana Potato Casserole
Ingredients:
2 lbs. frozen hash browns
1/4 C. melted margarine
1 tsp. salt
1/2 tsp pepper
2 T minced onion
1 can cream of chicken soup
1 pt. sour cream
2 C. grated Cheddar cheese
1/4 C. margarine melted,
1 pkg. crushed townhouse crackers
Preparation:
Thaw potatoes. Mix first 8 ingredients, put in a buttered 9″ x 13″ pan. Mix melted margarine and crushed crackers together. Sprinkle over the top. Bake in a 350 degree oven for 45 to 60 minutes. Serve warm.
Recipe source: An adaptation from the Friends of the Conrad Public Library cookbook
Recipe Type:
• Side Dishes
Story Type:
• Holidays• Food For Large Groups• Easy And Quick• Kids Favorites
Heritage Type:
American
Pepper-Crusted Strip Steaks with Twice-Baked Potatoes
Pepper-Crusted Strip Steaks with Twice-Baked Potatoes
For steak:
2 strip steaks, 12 to 14 oz, about 1 1/2 inches thick (sometimes sold as Delmonico, New York, Kansas City, shell, or sirloin club steak)
sea salt
1/2 cup whole black peppercorns, coarsely round with a mortar and pestle
canola oil
2 tbsp unsalted butter
3 cloves garlic, peeled and smashed
4 sprigs fresh thyme, leaves chopped
For potatoes:
Kosher or coarse salt
2 Idaho potatoes, scrubbed clean
Olive oil
3 oz fresh goat cheese, at room temperature
2 tbsp sour cream
Ground pepper
1/2 cup scallion greens, thinly sliced on the diagonal
To make steaks:
Preheat oven to 350 degrees. Heat a heavy sauté pan over high heat. Meanwhile, salt the meat all over (see introductory note) and press one side of each steak into cracked peppercorns. Film bottom of pan with oil and heat until almost smoking. (When it’s hot enough, the oil will “roll” in the pan — sort of move on its own in little waves.)
Immediately put steaks in pan, pepper side down. For steaks on the rare side of medium-rare, sear until a crust forms, about 3 minutes on each side. Transfer to oven for about another 4 to 6 minutes. (This depends on the shape of the steak, but the target temperature for medium-rare is 130 degrees.) Remove pan from oven, add butter, garlic, and thyme. No further heat is needed; the hot pan will melt the butter. Baste steaks. Let steaks rest on a warmed plate until you can touch them without burning your fingertips.
Tip: Resting “evens out” the cooking. Also, if meat doesn’t rest, juices bleed as it is sliced. For steaks this size, about 5 minutes should work. Better to rest too long and reheat than not to rest at all. If steaks have gone too cold for your taste, zap under the broiler just to give them a little surface temperature.
To make potatoes:
Make two beds of kosher salt in a shallow pan. Rub the potatoes lightly with oil and place each on a salt mound. (Now you won’t need to turn the potatoes to avoid scorch marks from hot pan. Crinkled-up tinfoil also works.)
Bake in a 350 degree oven until fork-tender, about 55 minutes; remove and let potatoes cool until you can handle them.
Peel one potato, coarsely chop, and place in a bowl. Cut other potato in half lengthwise. Leaving shells about 1/4 inch thick, scoop out insides of both halves and add insides to bowl. Mash warm potatoes with fork, mixing in cheese and sour cream, and season with salt and pepper. Fold in scallions and scoop into shells. (Leaving the surface a little rough forms nice browned peaks under the broiler.)
Broil 6 to 8 inches from heat until potatoes are heated through and golden, about 4 minutes.
To serve: Place a twice-baked potato alongside steak on a warmed plate
Potato Soup
POTATO SOUP
Ingredients:
4 medium potatoes — cubed
1 onion — diced
1 1/4 cup boiling water
1 1/2 cup milk
1 tablespoon butter
1/4 teaspoon Worcestershire sauce
1 teaspoon parsley
1 teaspoon basil
salt and pepper to taste
1 to 2 tablespoons flour dissolved in half a cup of water
Preparation:
Add potatoes and onions to boiling water. Cover and cook for fifteen to twenty minutes or until fork tender. Mash some of the potatoes with a fork to thicken soup. Add milk, butter and seasonings. Bring to boil and stir in flour and water mixture. Stir well until thickened. Serves four, double for company.
Garnish with grated cheese, diced ham, or crumbled bacon. Enjoy!
Macaroni and Cheese with Country Ham
Macaroni and Cheese with Country Ham
SERVES 6 – 8
A great recipe using leftover ham and biscuits from the holidays.
Use coarse day-old bread crumbs if you don’t have leftover biscuits.
Ingredients:
3 cups elbow macaroni
Salt
8 tbsp. butter
2 day-old breakfast biscuits, split, toasted, and crumbled
6 tbsp. flour, preferably White Lily flour
3 cups milk, scalded
Freshly ground black pepper
10 oz. mild cheddar, grated
1⁄4 tsp. cayenne
3⁄4 cup diced leftover country ham
Preparation:
Preheat oven to 375°. Meanwhile, cook macaroni in a large pot of salted boiling water until tender, 5–8 minutes. Drain, rinse under cold water, and set aside.
Melt 2 tbsp. of the butter in a small pan. Grease a 2-quart baking dish with half the melted butter. Toss crumbs in remaining melted butter. Toast flour in a small cast-iron skillet over medium heat, stirring frequently, until golden, 10 minutes. Transfer to a bowl.
Melt remaining butter in a large saucepan over medium-high heat. Add flour and cook for 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat to medium-low, add pepper to taste, and stir until thick, 10 minutes. Remove pan from heat. Gradually add 1 1⁄2 cups of the cheese, whisking until melted. Stir in cayenne, then pasta and ham. Transfer to prepared dish and sprinkle with remaining cheese and buttered crumbs. Bake until crust is golden and sauce is bubbling, about 30 minutes.
Smoked Gouda Mashed Potatoes – Emeril Lagasse
Smoked Gouda Mashed Potatoes – Emeril Lagasse
Ingredients:
3 lbs idaho potatoes, peeled and cubed
6 tablespoons unsalted butter
3/4 cup heavy cream, plus more if needed
3/4 lb shredded smoked gouda cheese
salt
fresh ground white pepper
Preparation:
Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.
Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.
Drain.
Return the potatoes to the saucepan and add the butter, cream, and cheese.
Mash the potatoes, stirring to incorporate the seasonings.
Season with salt and freshly ground white pepper. Serve warm.
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