21546 agnello forno i Recipes

basil leaves , firmly packed, garlic, crushed, pine nuts, toasted (i do this in a dry pan over a medium heat, tossing until they are golden), olive oil, grated parmesan cheese, heavy cream

hummus , atheno brand spicy 3 pepper flavor, giardiniera, drained, i prefer spicy , but mild works well. you can combine 50/50 of each, kalamata olives, sliced, feta cheese, crumbled

egg, all-purpose flour, beer (i use budlight), baking powder, all-purpose flour, sweetened flaked coconut, raw shrimp, peeled and deveined with tail on (fresh or large frozen will work-just make sure it s thawed.), frying oil , for deep fryer (i use peanut oil but any kind would work)

potatoes, cubed (i just use good ol russets, and i don tsp peel them), malt vinegar (i was taught this using red wine vinegar, but since discovering malt, this is the 1 i use, eggs, hard boiled and chopped, vidalia onion, diced (i use a lil less if i have to use a different onion variety, stalks celery, chopped, dill pickle relish, mayonnaise , no subs, yellow mustard, kosher or sea salt and fresh ground pepper

yellow onions, cut into 8 wedges, garlic cloves, minced, new potatoes, halved (or quartered ), olive oil, lamb stew meat , trimmed of fat, cut into 1 1/2 inch chunks, and blotted dry, chopped fresh flat leaf parsley, chopped fresh basil, chopped fresh oregano or 2 tbsp savory, black pepper (8 grinds), salt, firm-ripe plum tomatoes, coarsely chopped, unsalted butter, cut into bits

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

oil, yellow onions, chopped, garlic cloves, sliced thinly, pork loin , not tenderloin (diced), sweet paprika, hot paprika, cayenne , to taste, tomato paste, brown sugar, dry mustard, fresh thyme , you can tsp use too much, bay leaves, dried red lentils, stock , i prefer beef

ground beef or 2 lbs ground pork or 2 lbs ground turkey, browned and drained, stewed tomatoes or 2 (14 1/2 oz) cans diced tomatoes, undrained, chili beans (i prefer mrs. grimes brand), tomato puree, onion, coarsely chopped, cumin (to taste), oregano, bay leaves, garlic powder

shrimp, in the shell, butter, olive oil, chili sauce (use a good brand; i like homade), worcestershire sauce, lemon juice, lemons, sliced, garlic, chopped, chopped fresh parsley, paprika, oregano, cayenne pepper, tabasco sauce, salt & pepper

tomatoes (peeled and cut into small pieces), jalapeno peppers, onions, stalks celery (the whole stalk , not 2 ribs), bell peppers (any colors ), white vinegar, garlic, seasoning salt (i use lawry s), cumin, salt, tomato paste

egg, sugar i use half splenda, salt, milk, all purpose flour, baking powder, melted butter or veg oil, vanilla or almond or your favorite

ground beef, beer, cocoa powder (i used hershey s), cajun rub (any cajun mix will do ), worchestershire, seasoning salt (lawrey s), dill weed, chipotle tabasaco, garlic (however much you want - i use at least six cloves), paprika, chile powder, onion, diced, kidney beans, black beans, pinto beans (or other white bean - white northern works, too), big cans tomato sauce, diced tomatoes with garlic

racks of lamb (8-ribs each, about 1 1/4 lb), extra virgin olive oil, salt , to taste, fresh ground black pepper , to taste, red bell peppers, cut into 1/2 inch dice, scallions, thinly sliced, white and green parts separated, chicken broth or 3/4 cup vegetable broth, fresh marjoram, finely chopped

lean lamb, artichokes, lemon juice, fresh squeezed, flour, olive oil, onions, sliced thinly, dry white wine, mint leaf, chopped, thyme, chopped, salt , to taste, ground black pepper , to taste

baby lamb, pancetta or 2 oz prosciutto, diced small, garlic cloves, chopped, fresh sage leaves (more or less ) or 6 dried sage, olive oil, dry white wine, salt & pepper

shoulder lamb chops, about 3/4-inch thick each, salt and freshly ground black pepper, all-purpose flour, essence , recipe follows, extra-virgin olive oil, sliced yellow onion, garlic, crushed, black olives, pitted, grated lemon zest, thyme, chopped fresh rosemary, aged balsamic vinegar, montepulciano (or any dry red wine), crushed red pepper flakes, maccheroni alla chitarra aglio e olio , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, pasta dough , recipe follows, extra-virgin olive oil, chopped garlic, crushed red pepper flakes, durum semolina, all-purpose flour, salt, eggs, olive oil, salt and pepper

i have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., we bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., i took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., i put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., a few sliced button mushrooms would be an option