RECIPE REQUEST!! Putting together a cookbook as a gift

I'm trying to put together a "Newlywed Survival Cookbook" for my future sister in law for her shower.....

the more flavor or zing, the better since my stepbrother is hispanic and they prefer food with taste/flavor.

Anyone want to contribute to the cause???

Re: RECIPE REQUEST!! Putting together a cookbook as a gift

good idea for a gift!
i posted 2 chili recipes ( in the "chili" thread below) that are really flavorful and so easy!!

Re: RECIPE REQUEST!! Putting together a cookbook as a gift

i just posted a super easy casear salad recipe the other day... let me know if you want me to re-post it...

Re: RECIPE REQUEST!! Putting together a cookbook as a gift

Here are some of my favorite flavorful meals ...

Almond & Beef Stew

Serves 4 to 6
· 3 tablespoons butter
· 2 medium onions, finely chopped
· 1 1/2 teaspoons salt
· 1/2 teaspoon pepper
· 1/2 teaspoon paprika
· 1/8 teaspoon cayenne
· 1 pinch saffron
· 1 1/2 pounds beef, cut into 1 inch cubes
· 1-1/2 cups water, plus 1/4 cup incriments
· 4 tablespoons finely chopped fresh coriander
· 4 tablespoons olive oil
· 1/2 cup slivered almonds

Melt butter in a saucepan, then add the onions, salt, pepper, paprika, cayenne, saffron and meat. Stir-fry over medium heat until meat begins to brown then add water and coriander. Cover, then cook over low heat for 2 hours or until meat is well cooked, adding more water if necessary. Turn off heat and set aside. Heat oil in a frying pan, then add almonds and sauté until they turn golden brown. Remove from oil and set aside. Place meat with its sauce in a serving platter, then garnish with almonds


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PORCINI CREAM SAUCE (serve over rigatoni or bowties)

1-1/2 oz of Porcini Mushrooms
1 cup warm water

2 TBS Olive Oil
2 TBS Shallots, chopped
1-1/2 pounds of mixed mushrooms (buttons, shitake, oyster, crimini)
Salt
Fresh Pepper, ground
1 TBC Garlic, chopped
3 cups Beef broth
1/2 Cup Heavy Cream
8 oz Parmigiano Reggiano Cheese, grated
Fresh Parsley
Cornstarch + Water mixture (to thicken sauce)
Pasta, cooked

In a bowl, mix the porcini mushrooms and water. Let sit for 1-2 hours.

In a large saute pan add oil over medium heat.
Add shallots and mushrooms. Season with salt and pepper.
Sautee for 3-5 minutes
Add the garlic, sautee for another 2 minutes
Take the Porcini’s from the liquid and chop them fine.
Add the liquid from the Porcini Mushrooms, the Porcini Mushrooms, and the Beef Broth.
Bring to a boil.
Reduce heat to medium-low and simmer for 5 minutes.
Stir in the cream.
Stir in Cornstarch/Water mixture to thicken sauce (stir contsantly until it bubbles and thickens)
Add half the cheese
Simmer another 2 minutes
Add Pasta
Mix Well
Season with Salt and Pepper
Garnish with Cheese and Fresh Parsley

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WHITE CHICKEN CHILI

6 3oz boneless chicken breasts
2 19oz jars of Picante sauce (one mild and one medium)
49 oz chicken broth
48oz canned Great Northern beans
1 tsp. cumin
1 tsp. garlic powder

Boil the chicken and shred the meat. Combine all ingredients in a large pan. Bring to a boil and simmer for 20 minutes. Simmer longer if you want the soup to cook down a bit.



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Chicken with Forty Cloves of Garlic

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.


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Garlic Lovers Pot Roast

1 boneless beef chuck roast (about 3 pounds)
10 cloves garlic, peeled and cut in 1/2 lengthwise
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup peeled and chopped parsnip
1 cup chopped celery
2/3 cup water
Red wine, optional

Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible.
Season the roast on all sides with the salt and pepper.

In a Dutch oven, heat the oil over high heat. Carefully add the meat. Sear the meat on all sides until very well browned, 4 to 6 minutes per side. Add the vegetables, carefully add the water and cover the pot. Reduce the heat to low to medium-low and cook until the roast is very tender, 3 to 3 1/2 hours, turning 2 or 3 times during the entire cooking time, adding a little more water, and wine if desired, as needed so that a little liquid always is on the bottom of the pan.

Transfer the meat to a platter and let rest 10 minutes. Slice or pull the meat apart into serving pieces and drizzle the pan juices over the top.

Re: RECIPE REQUEST!! Putting together a cookbook as a gift

Herbed Rib Roast
Active time: 30 min Start to finish: 11 hr


For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed


Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
Cook roast: Let roast stand at room temperature 1 hour.

Preheat oven to 450°F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.

Cooks' note:

• Roast can marinate up to 24 hours.

Makes 8 servings.

Re: RECIPE REQUEST!! Putting together a cookbook as a gift

BROCCOLI AND CHEDDAR SKILLET FLAN
There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal. It makes a good stand-in for quiche, with potatoes acting as a crust.


6 large eggs
1 cup whole milk
1/4 teaspoon black pepper
Rounded 3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup grated sharp Cheddar
1/3 cup grated Parmigiano-Reggiano
3 tablespoons olive oil
1 large shallot, chopped
1 (1-lb) bag frozen hash browns, thawed in a microwave oven
1 (10-oz) box frozen chopped broccoli, thawed


Put oven rack in middle position and preheat oven to 375°F.

Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.

Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.

Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.

Makes 6 servings.

Re: RECIPE REQUEST!! Putting together a cookbook as a gift

Love this recipe, easy and delicious

Farfalle with sausage, tomato and cream

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Makes 6 servings.

Re: RECIPE REQUEST!! Putting together a cookbook as a gift

Parmesan Encrusted Chicken

It's a staple around here AND SO easy to make!!!

Preheat oven @450

1/2 cup mayo
1/4 cup grated Parmesan cheese
4 boneless chicken breast halves
1/4 cup Italian seasoned breadcrumbs

Combine mayo and cheese. Spread on chicken and then roll chicken in breadcrumbs to cover Bake covered in tinfoil for 20 minutes and uncovered for another 5 minutes.

Message edited 1/28/2007 10:28:13 AM.

Re: RECIPE REQUEST!! Putting together a cookbook as a gift