¼ cup ham, julienned¼ cup cheddar cheese, diced1 hard-boiled egg, sliced1 T. minced onion¼ green pepper, chopped½ carrot, pared and grated¼ tomato cubed1 head iceberg lettuce¼ cucumber, scored and sliced thin Core and wash the head of iceberg lettuce. Cut into quarters and thoroughly drain on paper towels. Prepare all other ingredients as stated in…
Day: November 6, 2023
Mousseline au Chocolate
Melting the Chocolate Place the chocolate and coffee in the small saucepan. Remove the larger pan with water from heat and place chocolate pan in it. Stir for a minute or so until chocolate begins to melt, then let it melt slowly over the hot water while you go on with the recipe. The Egg…
Spaghetti Pomodoro
For the Pomodoro Sauce: Heat oil in a saucepan on medium heat. Crush two garlic cloves with the heel of your hand. Add to olive oil and sauté until golden brown. While the garlic browns, pour the tomatoes into a bowl. Squeeze with your hands to break them up. Once the garlic is browned, add…
PEAS AND PECORINO
Shuck the peas; you should get about 2 cups of shucked peas. Bring a pot of water to a boil over medium heat. Season it with enough salt that it tastes like the sea. Prepare an ice bath in a large bowl. Add the peas to the boiling water and cook, at a simmer, until…
Veal Scallopini
Ingredients
Cabbage with Cheese Sauce I
2 pieces bacon¼ cup chopped onion4 oz. Velveeta cheese, cubedSalt and pepper½ head cabbage, coarsely chopped Cut raw bacon into ½ inch pieces and cook with onion in the microwave for 2-3 minutes or until cooked. Drain grease and add chopped cabbage to the onion and bacon; stir. Cover and microwave for 5-8 minutes or…
Cajun Crab and Asparagus Pie
Salt 3/4 cup sliced large asparagus spears (cut on the bias, 14-inch thick) One 10-ounce ball white or whole-wheat pizza dough 3/4 cup Cajun Alfredo Sauce, recipe follows 3/4 cup fresh crabmeat, drained and well picked for shells 1/4 cup grated mozzarella cheese 2 tablespoons diced roasted red bell pepper Freshly cracked black pepper 1/4…
Culinary Creations 