22 pass roast Recipes

boneless beef roast, seasoning salt , plus more to taste, fresh ground black pepper , plus more to taste, all-purpose flour, vegetable oil, onions, 1 chopped and 2 cut into quarters, green pepper, chopped, water, beef broth, celery ribs, cut into 2 inch lengths, baby carrots, red potatoes , scrubbed and unpeeled

olive oil, chopped onions, in large chunks, rigatoni pasta (or similar tube-shaped pasta), asparagus , cut into 2 inch pieces, salt, balsamic vinegar, fresh ground black pepper, grated parmesan cheese, breadcrumbs, extra balsamic vinegar , for passing

salt, extra virgin olive oil , 4 turns of the pan, garlic cloves, crushed, zucchini, diced, eggplant, diced, yellow onion, diced, fresh ground pepper, whole roasted red peppers, fresh, dry white wine or 1/2 cup chicken stock or 1/2 cup vegetable stock, crushed tomatoes, flat leaf parsley, chopped, leaves fresh basil, shredded, grated parmigiano-reggiano cheese, crusty bread , to pass around at the table

egg whites, honey, kosher salt, fresh ground black pepper , to taste, jumbo shrimp, peeled and deveined, ground pecans, lemon juice or lime juice, to pass at the table if desired

bone-in skin-on chicken , your choice of cuts, salt, heads garlic, evoo extra virgin olive oil , for liberal drizzling, black pepper, navel oranges or 4 blood oranges, fresh bay leaves, red onions, peeled , root-end in tact and cut into wedges, crushed red pepper flakes , 1/3 palmful, stems fresh oregano leaves , a couple of tbsp, finely chopped, dry white wine , just eyeball the amount, good quality orange blossom honey, crusty bread , to pass at table

garlic (i used 5-6), extra-virgin olive oil, stems fresh rosemary leaves, stems fresh thyme leaves, pre-sliced fresh mushrooms , about 1/3 lb, salt and pepper, stewed tomatoes with peppers, onions and celery (i used diced tomatoes with basil, garlic, and oregano), roasted red peppers, drained (i skippedsundried tomatoes might be good ), tomato sauce, chopped frozen spinach , defrosted in microwave and drained, chicken breast tenders , 3/4 lb to 1 pound, fresh ravioli, any flavor, grated parmigiano-reggiano or romano to pass at table, crusty italian bread or rolls, to pass at table

boneless, skinless chicken breasts, 1 to 1 1/3 lb, diced, coarse salt and black pepper, crushed red pepper flakes, extra-virgin olive oil , 3 turns of the pan, russet potatoes, peeled and cubed into 1-inch squares, portobello mushroom caps or 16 cremini mushrooms, sliced or chopped, ribs celery hearts, chopped, onion, peeled and quartered lengthwise then thinly sliced, red bell pepper, seeded and quartered lengthwise then thinly sliced, garlic, chopped, dry italian red wine , eyeball it, diced tomatoes, fire-roasted crushed tomatoes, chicken stock, fresh rosemary, finely chopped , 3 or 4 sprigs, basil , arugula or baby spinach leaves, shredded or torn, grated parmigiano-reggiano or romano, to pass at table, crusty bread , to pass at the table

garlic, extra-virgin olive oil , 2 times around the pan in a slow stream, stems fresh rosemary leaves, stems fresh thyme leaves, pre-sliced fresh mushrooms , available in produce section or, grown helper may slice for you, about 1/3 lb, salt and pepper, stewed tomatoes with peppers, onions and celery, roasted red peppers, drained, tomato sauce, chopped frozen spinach , defrosted in microwave and drained, chicken broth, chicken breast tenders , 3/4 lb to 1 pound, fresh ravioli, any flavor, grated parmigiano-reggiano or romano to pass at table, crusty italian bread or rolls, to pass at table

extra-virgin olive oil , 4 times around the pan, pre-cooked chorizo, casings removed and cut into bite-size dice, chicken breast cutlets or tenderloins, diced into bite-size pieces, onion, chopped, garlic cloves, finely chopped or grated, crushed red pepper flakes, fresh or dried bay leaf, fresh thyme sprigs, shrimp, peeled and deveined, salt and black pepper, chicken stock, turmeric (eyeball it in your palm), saffron powder or a pinch of threads, couscous, frozen green peas, lemon , zested and cut into wedges, piquillo peppers or 1 roasted red pepper, chopped, a generous handful of flat-leaf parsley, chopped, hot sauce , to pass at table

leeks, trimmed, carrots, peeled and halved crosswise, stalks celery , halved crosswise, onion, quartered and studded with 4 cloves, boneless rump roast or top or bottom round, beef shanks, about 1 1/2-inches thick, oxtail or beef short ribs, marrow bone , cut into 2-inch pieces, bouquet garni, coarse sea salt, black peppercorns, bay leaves, turnips, peeled and quartered, rutabaga, peeled and cut into eighths, new potatoes, french bread , plus additional for passing with marrow bones, garlic, peeled, coarse sea salt, cornichons, pickled onions, grated horseradish, dijon mustard, whole grain mustard

coarse salt, short curly pasta , such as campanelle, zucchini, carrot, extra virgin olive oil, white mushrooms, sliced, onion, thinly sliced, garlic cloves, chopped, fresh ground pepper, frozen peas, jarred roasted red pepper, drained , quartered lenghtwise and thinly sliced, unsalted butter, all-purpose flour, chicken broth, milk (i used 1%), freshly grated nutmeg, part-skim ricotta cheese (1 1/2 cups), grated parmigiano-reggiano cheese, plus more to pass at the table, fresh basil leaf, washed and dried (about 20)

extra-virgin olive oil , 4 times around the pan, pre-cooked chorizo, casings removed and cut into bite-size dice, chicken breast cutlets or tenderloins, diced into bite-size pieces, onion, chopped, garlic cloves, finely chopped or grated, crushed red pepper flakes, fresh or dried bay leaf, fresh thyme sprigs, shrimp, peeled and deveined, salt and black pepper, chicken stock, turmeric (eyeball it in your palm), saffron powder or a pinch of threads, couscous, frozen green peas, lemon , zested and cut into wedges, piquillo peppers or 1 roasted red pepper, chopped, a generous handful of flat-leaf parsley, chopped, hot sauce , to pass at table

parchment paper, ready-trimmed green beans , available in produce department, halved on an angle across, anchovy fillets, optional, garlic cloves, minced, sliced pimientos or roasted red pepper, pitted chopped good quality black olives , such as kalamata, cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) or, 4 red snapper fillets, 8 oz each, salt and pepper, scallions, chopped, flat leaf parsley , a generous handful, chopped, extra-virgin olive oil , for generous drizzling, lemon , zested and juiced, potatoes with chorizo and onions, recipe follows, crusty bread , to pass at table

curly pasta (recommended : campanelle or cavatappi by barilla), coarse salt, frozen chopped spinach, extra-virgin olive oil, divided, zucchini, cremini or baby portobello mushrooms, sliced, onion, thinly sliced, garlic, chopped, salt and pepper, roasted red pepper, drained, pat dry , quartered lengthwise then thinly sliced, butter, all-purpose flour, vegetable or chicken stock, milk, grated fresh nutmeg , eyeball it, part skim ricotta cheese, grated parmesan , a couple of handfuls, plus some to pass at the table, fresh basil leaves, about 20 leaves

red bell peppers , roasted, fresno chili peppers, seeded (optional), pine nuts or 3 tbsp sliced almonds, toasted, basil leaves, dried oregano , or, chopped fresh oregano, garlic cloves, finely chopped, salt and pepper, grated pecorino cheese , plus some to pass at table, olive oil, spaghetti, torn basil , chopped mint and parsley for garnish (optional)

garlic cloves, skins on, extra virgin olive oil (evoo, twice around the pan in a slow stream), stalks fresh rosemary, stalks fresh thyme, presliced fresh mushrooms , about 1/3 lb (have gh slice for you), salt & freshly ground black pepper, to taste, tomatoes, roasted red peppers , from a jars, drained, tomato sauce, frozen spinach, chicken broth, chicken breast tenders (1 package), fresh ravioli, any flavor, grated parmesan cheese , parmigiano reggiano or 1 cup romano cheese, to pass at table, crusty italian bread or 4 rolls

in western new york state the italian american community has a specialty - chicken riggies. it is a dish made in many versions but they all have chicken and rigatoni in common tossed with sweet and hot peppers and tomato sauce. here s my chicken riggies. it s my mom and my hubby s new favorite meal. spicy escarole makes a perfect partner to this dish., salt, rigatoni, chicken tenders , 1 package, boneless, skinless chicken thighs , 1 package, black pepper, extra-virgin olive oil, divided, onion, chopped, garlic, grated or finely chopped, divided, cubanelle peppers, seeded, chopped, roasted red peppers, chopped, hot cherry peppers pickled in jar, in italian section of grocery stores, crushed tomatoes, cream , eyeball it, grated romano or parmigiano reggiano, plus more to pass at table, thick cut capocolo hot ham, chopped, heads escarole, coarsely chopped, chicken stock, basil, about 10 leaves, thinly sliced, crusty bread

extra-virgin olive oil , 2 turns of the pan, bulk hot italian sausage, garlic, chopped, onion, chopped, portobello mushrooms , gills scraped out, chopped, pre-shredded carrots , available in sacks in produce department of the market, lentils, starchy potato, peeled and chopped, salt and pepper, bay leaf, fresh or dried, smoked paprika (or substitute a mix of 2 tsp cumin, 1 tsp sweet paprika and 2 pinches cayenne pepper), fresh rosemary , in tact on stems, fire roasted chopped tomatoes , such as muir glenn or, regular diced tomatoes, chicken stock, kale or chard, a small bunch, veins removed and chopped, crusty pumpernickel bread , to pass at table, butter , for bread