Potato and Mushroom Gratin
250 g (8 oz) mushrooms,
Preheat the oven to moderately hot 200 C (400 F/ Gas 6) Layer half the mushrooms in a shallow 1.5 litre ovenproof dish.Crumble half the cheese over the mushrooms and layer half the potato on top. Repeat with the remaining ingredients, over lapping the potato on top. Brush with the butter and bake for 50-60 minutes, or until crisp & brown. Serve immediately.
3 medium potatoes,
peeled and thickly sliced
2/3 cup fresh
Preheat oven to
moderate 356 F. Brush a deep ovenproof dish lightly with melted butter. Boil
potatoes until just tender. Drain.
Stuffed Garlic Mushrooms
12 oz large
open cup mushrooms, stems removed
Preheat the oven
to 375F. Arrange the mushrooms, cup side uppermost, on a baking tray. mix
together the garlic and butter.
Heat the remaining garlic butter in a frying pan and lightly fry the breadcrumbs until golden brown. Place the chopped parsley into a bowl, add the breadcrumbs, season to taste and mix well.
Stir in the egg
and use the mixture to fill the mushroom caps.
3 tbsp olive oil
Heat the oil in a large pan. Add the onions and brown gently over a low heat. Add the garlic and mushrooms, stir and fry gently until the mushrooms are soften.Add the stock, wine, peppercorns, coriander seeds, thyme, and bay leaf.Cover the surface with grease-proof paper. Simmer for 15 minutes.Add the vinegar and season if required. Add the cherry tomatoes. Allow to cool to room temperature and serve.
1/2 bunch shallots,
trimmed and cut into 3/4 inch lengths
Heat the bbq hotplate to medium high and oil well. Prepare vegetables and mix together. Pile on to the bbq and spread out using tongs. Place the cup of marinade in a metal container to heat through, which will make it flow more easily. Toss and cook the vegetables until they siften, then splash over the marinade whilst they complete cooking. Remove to a pre-warmed serving dish while still crispy. Serve with barbecued meats.
Cut off the top
of each tomato. Cut around inside edge of tomato to remove the pulp from the
sides, being careful not to damage the skin. Scoop out tomato pulp with a
12 ozs okra
Trim the Okra and cut into 1/2 inch lengths. Roughly chop one of the onions and place in a food processor or blender with the garlic, ginger, chilli and 6 tbsp water. Process to a paste. Add the cumin and coriander and process again. Thinly slice the remaining onion into half rings and fry in the oil for 6-8 minutes, until golden brown. Transfer to a plate, using a slotted spoon, and set aside. Reduce heat and add the garlic and ginger mixture. Cook for about 2-3 minutes, stirring frequently, and then add the okra, lemon juice and 7 tbsp water. Stir well, cover and simmer over a low heat for about 10 minutes, until tender. Transfer to a serving dish, sprinkle with the fried onion rings and serve.
4 lg Potatoes
Clean and scrub new potatoes;if they are older peel them.With a knife or a special tool cut a whole in each potatoe.Boil them in salted water until they are done, but not to soft.Test them constantly. Clean and chop mushrooms and carrots and saute in the olive oil until they are done.Season with salt and pepper and a little Lemonjuice. Cut bacon into very small pieces and add to it. Wash spinach and cut into fine stripes and add to skillet. Add the wine and heat through and fill the potatoes with this mixture. Sprinkle cheese over each potatoe and bake in oven under the grill for a couple minutes. Serve with a green salad and a cold beer.
12 large (about
12 ounces) fresh white mushrooms
Preheat oven to 350 degrees F. Separate mushroom caps from stems; set aside. On a shallow baking pan place caps rounded side up. Using 2 tablespoons of the olive oil, brush outside of mushrooms; turn mushrooms cavity side up; set aside. Chop mushroom stems (makes about 3/4 cup). In a small skillet heat remaining 1 tablespoon olive oil until hot. Add chopped mushroom stems; cook, stirring frequently, until golden, about 3 minutes. Stir in roasted peppers, garlic, salt and black pepper; cook and stir, until garlic is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat; stir in cheese and bread crumbs. Fill reserved mushroom caps with sauteed mushroom mixture, dividing evenly. Bake until mushroom caps are tender, about 15 minutes.
In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chilli powder; cook and stir 1 minute. Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired
5 large potatoes,
peeled and diced
In a large pot add oil, onions, green pepper and garlic. Sautee until golden brown. Remove from burner and add paprika. Mix well. Add diced potatoes, 2 cups water and salt. Mix well. Bring to boil. Reduce heat, cover and cook on low heat for 15 minutes. Add 1/2 cup water and pieces of kolbassa. Mix well. Cover and cook for 15 minutes.
4 thick slices
of bacon, diced
Preheat oven to 400 degrees f. Saute bacon. Drain most of the fat from the pan. Add the onions and saute until clear. Do not brown. Set aside to cool.Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top.Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15 minutes or until pie is nicely browned. Serve hot!
Cavatappi with Wild Mushrooms & Tomatoes.
Boscaiola = in the woodsman style.
If fresh porcini are available use them instead of the dried
2oz dried porcini
Soak the porcini in about 8floz of tepid water for 20 minutes or so. Squeeze out any excess water, rinse and roughly chop. Strain the soaking liquid through kitchen paper. Put olive oil and garlic into a pan and cook on a meduim heat until the garlic begins to change colour. Add parsley, porcini and soaking liquid, cook until liquid has evaporated. Add fresh mushrooms, cook until all water they release has evaporated. Add tomatoes, salt and pepper. Cook until tomatoes have reduced and seperated from the oil. Toss with the cooked pasta, butter and parmesan.
12 oz dried or
1 lb fresh lasagne noodles
In a large
pot of boiling salted water, cook noodls until barely tender (8min dried,
1 min fresh) Drain and rinse under cold water. Spread the nooles on clean
kitchen towels and cover with plastic wrap and set aside. In a large saucepan,
heat 2 1/2 c of the milk over medium heat until steaming. Meanwhile put
1/2 c flour in a small bowl and gradually whisk in the remainin 1/2 c milk
until smooth; whisk into the hot milk and stir constantly over the heat until
the sauce comes to a simmer and
1 1/2 lbs. Mixed
Fresh Mushrooms (portabell caps, shiitake and crimini)
In a small dry
skillet heat cumin seeds until fragrant, about 1 minute. Place in a large
bowl with olive oil, garlic and all the mushrooms; toss to mix and coat. Preheat
outdoor grill or broiler. In batches on a grill screen or rack of a broiler
pan, place mushrooms, bell peppers and onion. Grill 2 to 3 inches from heat,
stirring occasionally, until mushrooms are cooked through, 5 to 8 minutes.
Slice vegetable into strips. Place an equal amount on each tortilla; sprinkle
with feta cheese and a drizzle of Chipotle cream. Garnish with cilantro, if
2 medium Fresh
Core tomatoes and cut in halves; gently squeeze out juice and seeds; coursely chop 1 tomato (makes about 1 cup); set aside. Cut remaining tomato in large chunks; puree in a food processor until smooth. Pour into a large bowl along with the tomato, mushrooms, red pepper and green onions. In a small bowl combine lime juice, olive oil, cilantro, jalapeno pepper and salt; pour over mushroom mixture; toss gently. Serve with tortilla chips, red and green bell pepper wedges, cucumber slices, etc.
2 tbsp vegetable
In a Dutch oven or large saucepan heat oil until hot. Add chicken; cook, stirring occasionally, until golden brown, about 5 minutes. Add onion; cook stirring frequently, until crisp-tender, about 4 minutes. Stir in chili powder, cumin and garlic; cook , stirring frequently, until spices are fragrant, about 1 minute. Add mushrooms, tomatoes, beans and salt; bring to a boil. Reduce heat and simmer covered, about 10 minutes. Uncover, simmer until flavors are blended and sauce thickens, about 15 minutes. Serve with grated Monterey Jack cheese, shredded lettuce and sour cream, if desired.
Portabelle Mushroom Fajitas
3 tbs. Water
For marinade, in a large plastic bag combine water, lime juice, oil, garlic, cumin, and oregano. Add mushrooms, pepper strips, and green onions; turn bag to coat. Marinate at room temperature for 15 to 30 minutes. Meanwhile, wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes to soften. For filling, in a large nonstick skillet cook undrained vegetabels over medium-high heat about 5 minutes or till peppers are tender and most of the liquid has evaporated, stirring occasionally. To serve, spoon mushroom filling onto tortillas; roll up. If desired, serve with lime wedges.
Multi Mushroom Stroganoff
3 tbsp olive oil
Heat the oil in a large frying pan and fry the mushrooms gently, stirring them occasionally, until they are softened and just cooked. Add the spring onions, garlic and sherry or vermouth and cook for a minute more. Season well. Stir in the soured cream or creme fraiche and heat to just below boiling. Stir in the marjoram or thyme, then scatter over the parsley. Serve immediately with rice or pasta.
8 oz. Brie Cheese,
Cut Brie in 1/4
inch thick slices; set aside. In a large skillet over medium-high heat, heat
oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes;
remove 1 cup for garnish; set aside. To remaining mushrooms add green chilies,
onion, garlic, salt and black pepper; cook, stirring occasionally, until
mushrooms are tender and liquid evaporates, 3 to 4 minutes longer. In a medium
skillet over medium-high heat place 1 tortilla; spread a quarter of the mushroom
mixture over the tortilla. In a single layer arrange a quarter of the Brie
over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover
with another tortilla, pressing down lightly. Using a large spatula turn quesadilla;
heat until cheese is melted about 30 seconds longer. Remove from skillet
to a serving plate; cover to keep warm. Repeat with remaining ingredients
except chutney. Top quesadillas with reserved mushrooms. Cut in wedges and
serve with Fresh Mango and Papaya Chutney
In a large saucepan heat oil until hot; add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant about 30 seconds. Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are crisp-tender, 6 to 8 minutes. Add stewed tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes. Serve with tortillas; garnished with shredded lettuce, diced fresh tomatoes and shredded Cheddar cheese, if desired.
12 ounces (about
3-3/4 cups) white mushrooms, sliced
In large bowl combine mushrooms, beans, celery, red pepper, green onions and dressing. Serve as a side dish or as a main dish with strips of cooked chicken, cold cuts or cheese.
Three Bean Salad
In a large bowl combine mushrooms, peppers, the three kinds of beans, celery and 1/4 cup of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese.
1 pk Yeast,
sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water.
Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough
until smooth and elastic, about 5 minutes. Place dough in a lightly
greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat
dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking
sheet. Press up edges to make a slight rim. Fry bacon until crisp.
Remove from grease and drain on absorbent paper. Add onions to bacon
grease; cook slowly until tender but not brown. Sprinkle onion, bacon,
cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for
20 minutes. Blend egg yolk and sour cream. Pour over onions.
Bake for 10 to 15 minutes longer or until golden brown and sour cream is
Aloo Gobi ki Subzi (Potatoes and Cauliflower)
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
3 Cups Milk
Dredge okra in mixture of milk, chablis, hot sauce, soy sauce, garlic powder, onion powder and salt. Roll okra in flour seasoned with salt and red pepper. Deep fry at 350°F. When okra floats, it is done.
Use only the freshest vegetables. Cut cauliflower tops into chunks, slice carrots into strips. Cut onion, radishes, and cucumber into thick slices. Combine lemon juice, rice vinegar, water, and pepper sauce in quart jar. Add vegetables to pickling mixture. Cover tightly, and place in refrigerator for 2-3 days.
2 sticks margarine
2 8 oz pkgs cream
add flour, nuts and sugar. Press into 9 X 13 inch
2/3 cup unsalted
Preheat oven to 350.
Put butter in
mixer bowl and whip until very fluffy and creamy. Add masa harina and water
gradually, mixing well. Coarsely
Grate zucchini. Combine ingredients and pour into well greased lamington tin. Bake in moderate oven 30-40 minutes. Cut into squares to serve.
Remove bacon rind and cut bacon into lengths (about 2"). Arrange thin slices of peeled potatoes (raw) on bottom of greased dish, then a layer of thinly sliced onion and pieces of bacon. Continue in this way until dish is full. Sprinkle salt and pepper between layers. Beats eggs and milk, pour over bacon, potatoes and onion, completely covering. Bake in moderate oven 30-40 minutes. Sprinkle with parsley before serving.
12 - 14 ripe plum
in 1/4" pieces and place in a bowl. Toss with Garlic Juice Spray and minced
onions. Chop basil coarsely, and add to tomato mixture along with olive oil,
lemon juice and salt and pepper. Let stand 10 to 15 minutes. Place bread on
cookie sheet and spray each piece with Garlic Juice Spray, to taste. Place
under broiler until both sides of bread are lightly toasted. Cut each slice
of bread in half and arrange on serving tray. Top each piece with tomato mixture
and serve immediately.
Remove tough outside leaves of the Artichokes and trim off the tops and outer leaves, trim base. In a heavy saucepan or enamel coated cast iron casserole, combine onion, garlic, parsley, bay leaf, oregano, oil and wine. Add Artichokes, season with salt and pepper, cover and simmer slowly for 40 minutes. Artichokes are cooked when a leaf pulls out easily. Serve warm. To eat pull out a leaf at a time and scrape the tender base of each leaf with your teeth. Remove hairy choke with a spoon and eat the Artichoke heart
Mushrooms di Sciullo
18 ozs fresh scallops
or shelled shrimp
Remove beards from scallops, leaving roes attached. Rinse in cold water, drain thoroughly and pat dry with kitchen towels. Dust scallops in a little seasoned flour, then dip into beaten egg. Melt butter and oil in a large frying pan and saute the scallops over medium heat, turning once until golden on both sides. Push scallops aside. Add mushrooms to pan and saute over high heat for a few minutes. Add wine and cook until wine evaporates, tossing scallops and mushrooms lightly. Sprinkle with chopped parsley and serve with boiled rice or crusty Italian bread to mop up the juices.
Take a pound and a half of nice fresh mushrooms with caps that are about an inch or so in diameter. Remove and chop the stalks. Reserve the caps. Saute the stalks in a couple tablespoons of butter till nice and tender. Chop fine and set aside.
In a heavy frying
pan, gently brown:
Stuff the reserved mushroom caps with a small wad of the stuffing. Dip the stuffed mushrooms quickly in hot, melted butter and drain. If you are not going to use soon, refrigerate. When ready to serve, let come to room temperature and put in hot oven for a couple minutes until hot and beginning to sizzle a bit. A microwave also works well. Serve immediately
3 Italian sausage
from skins and brown in large fry pan.Drain on paper towel. Add about 1 Tbs.
oil to skillet.Cut up veggies and saute in oil until almost, but not quite
done. In large bowl, beat eggs, garlic, parmesan, spices. Add meat and veggies
to egg mixture. Grease deep sided pie pan or 9x13 backing dish, pour in mixture.
Sprinkle cheese on top. At this point, you can bake, or cover and refrigerate
until the next day. Bake in a preheated 350 degree oven for 30 mins.