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Misc Recipes |
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From Chef Robert's Kitchen |
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| Recipes are not in alphabetical order. Just scroll down, enjoy the variety of recipes and find the one you would like to try out ! | ||
| Chateau Potatoes | 1 pound russet potatoes, peeled 2 tablespoon butter 2 teaspoons minced parsley salt and pepper to taste Cut the potatoes into about 1 inch ovals. The should look like
large olives. Uniformity in size will help them cook evenly. Melt
butter in a large sauté pan. Add potatoes and sauté
for about 15 minutes or until they are golden brown and cooked through.
Season with salt and pepper and toss with the parsley. Keep warm
until you are ready to serve. |
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| Meatballs |
1 lb Everyday Gourmet Ground Lean Steak Mix all ingredients together except for oil. Form into 1/2 to 1 inch balls, and fry in oil on Medium heat, turning frequently until cooked. Add to your favorite Spaghetti Sauce (or use ours) ** Less calories?? You may omit the Oil and bake the meatballs in 350 degree oven for about 10- 15 minutes or until done.
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| Buffalo Meatballs | Buffalo Meatballs Anyone??? Just substitute your Everyday Gourmet Buffalo Burgers for the Ground Sirloin in the Meatball Recipe above ! |
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Basic Pesto |
1 cup firmly packed fresh basil leaves 1/2 cup fresh Italian parsley 1/2 cup shredded parmesan 2-4 cloves garlic 1/4 cup pine nuts 1/3 cup olive oil Place everything except olive oil into food processor bowl. Process with several on-off turns until mixture forms a paste. With processor on low speed, slowly add olive oil in a thin stream. Process until mixture is about the texture of soft butter. Toss with your favorite pasta! |
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(oiled slice of bread) Recipe Compliments of Marco and Kate Ciappelli |
This is what we call Bruschetta in Florence. It's probably the simplest recipe but definitely the most effective for tasting the quality of the oil. Cut Tuscan* bread into slices and grill until it is crunchy on both
sides. It is very important to eat it while hot and crunchy. You can also try adding boiled cannellini beans or chopped fresh tomatoes after adding the garlic if desired. *It is important not to cover the taste of the oil with flavored
breads. Buon appetito |
| Hot Garlic-Parmesan Souffle | This hot appetizer is not really a souffle,
but a delectable and delicate dip for bread. Easy to make and the
taste will surprise you. 15 cloves garlic, peeled 2 cups chicken broth 2 (8-ounce) packages cream cheese, room temperature 1 cup freshly grated parmesan cheese 1 (10.5-ounce) can cream of mushroom soup, undiluted 2 egg yolks, beaten 1 loaf baguette bread, thinly sliced. Preheat oven to 350 degrees. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft. Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork. Cook and reduce chicken broth to a glaze; remove from heat and set aside. In a large bowl, combine cream cheese, parmesan cheese, mushroom
soup, garlic-chicken glaze, and egg yolks; stir until well blended.
Transfer into a shallow ungreased 1 1/2-quart souffle dish. Bake,
uncovered, 45 to 50 minutes or until golden brown. Remove from oven
and serve with bread. |
| Rum Balls |
4 ounces semi sweet chocolate |
| Maryland Crab Sandwich | 1 cup Maryland
backfin or lump crab meat (yes, we do carry this item as special order.
Email us for details) 1/2 cup shredded cheese 1/2 cup chopped celery 2 tablespoons sweet pickle 2 tablespoons chopped onion 1 hard-cooked egg, chopped 3 tablespoons mayonnaise 1/2 teaspoon lemon juice 1/2 teaspoon horseradish 5 sliced tomatoes 5 slices bread Preparation Instructions: Combine all ingredients except the tomatoes and bread. Season to taste and spread on five steak rolls. Top with tomatoes. Grill until golden. Yields 5 servings. Now that you have prepared your entire meal well in advance, relax and visit with your guests. There's nothing left to do but enjoy yourself. |
| Hearty Crab Soup | 4 cups cold water 1 cup diced carrots 1 cup chopped onion 3/4 cup chopped celery 1/4 cup butter 1 tablespoon seafood seasoning 1 tablespoon Worcestershire sauce 1 1/2 cups diced potatoes 1 1-pound can tomatoes, chopped 2 tablespoons parsley 1 tablespoon flour (mixed with 1/3 cup water to thicken) 1 pound Maryland special crab meat (We carry this as a special order, email us for details) Preparation~ Put water in large pot and bring to boil. Add all ingredients except crab meat and flour mixture. Bring to boil then simmer 1 1/2 hours. Thicken with flour mixture. Add crab meat, simmer 1/2 hour. Yields 1 1/2 quarts. This recipe can easily be doubled for serving a group. Serve with a soda bread or dark pumpernickel and listen to the comments. Wonderful! |
| Mango Salsa #1 | 1 lb Everyday Gourmet Tropical Mango Chunks
chopped 1/2 cup fresh cilantro, chopped 1 sm red onion, chopped 2 green jalapeno chilies, seeded & minced 1/4 fresh lime juice Combine all ingredients in a bowl. Add salt and pepper to taste. Excellent served with grilled seafood or chicken |
| 2 cups Everyday Gourmet Mango Chunks,
diced 1/4 cup minced white onion 2 tablespoons minced red bell pepper 1 teaspoon minced fresh cilantro 1 teaspoon fresh lime juice 1/2 teaspoon finely minced habanero pepper (or a few drops of bottled habanero sauce) 1/8 teaspoon salt Combine all ingredients in a medium bow. Cover and chill before
serving. |
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2 cups Everyday Gourmet Frozen Mango Chunks Combine ingredients in a blender and blend until smooth. Makes 3 - 1 cup servings |