Savory Spinach, Bacon and Mushroom Crepes

Ingredients

• 1 recipe Basic Crepes 
• 6 slices bacon  
• 1 Tablespoon unsalted butter
• 1/2 pound fresh mushrooms, sliced
• 3 tablespoons unsalted butter
• 1/4 Cup all-purpose flour
• 1 Cup milk
• 1 (10 ounce ) package frozen chopped spinach, thawed and drained
• 1 Tablespoon chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• salt and pepper to taste  
• 2/3 Cup chicken broth
• 2 eggs  
• 1/2 Cup lemon juice  
• salt and pepper to taste  
• Directions
• Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
• Place bacon in a large, deep skillet.
• Cook over medium-high heat until evenly brown.
• Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
• In a separate saucepan, melt 3 tablespoons butter over medium heat.
• Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed.
• Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
• In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice.
• Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
• Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Stake Prime Rib top

Ingredients

• 1 (10 pound) prime rib roast
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 10 cloves garlic, minced
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• Directions
• Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C).
• Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
• Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Meatloaf New Orleans Style top

Ingredients

• 1/2 pound Andouille sausage, casings removed
• 1 1/2 pounds ground beef
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 cup diced green bell peppers
• 4 tablespoons butter
• 1/2 teaspoon ground white pepper
• 1/4 cup diced green onions
• 2 bay leaves
• 1 teaspoon ground black pepper
• 1 cup dried bread crumbs
• 4 cloves garlic, minced
• 1/2 cup evaporated milk
• 3/4 cup diced onion
• 1 tablespoon hot pepper sauce
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• Directions
• In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
• Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
• Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
• Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

Country Beef Brisket top

Ingredients

• 4 pounds beef brisket
• 1 (1 ounce) envelope dry onion soup mix
• 1 (6 ounce) package fresh cut Portobello mushrooms
• 1 (10.25 ounce) jar Grape Low Sugar Jelly
• 1 (16 ounce) bag frozen, white pearl onions, defrosted
• 1 (12 ounce) jar Seafood Cocktail Sauce
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons butter
• Directions
• Preheat oven to 350 degrees F. Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray. Place the brisket fat-side down in middle of the foil.
• Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl. Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides. Bake for 3 hours or until fork-tender. Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)
• In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.
• Remove brisket from pan; pour off juices skimming the fat off the top. Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.

Goat Cheese over Pennetop

Ingredients

• 2 cups chopped arugula, stems included
• 8 ounces penne pasta
• 5 1/2 ounces goat cheese
• 2 teaspoons ground garlic
• 1 cup quartered cherry tomatoes
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• Directions
• Cook pasta in a large pot of boiling salted water until al dente.
• Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
• Drain pasta, and toss with goat cheese mixture.

Chile Rellenos Pie top

Ingredients

• 1 1/2 cups diced cooked chicken
• 2 cups Monterey Jack cheese, shredded
• 6 fresh Poblano chile peppers
• 2 cups mild Cheddar cheese, shredded
• 3 eggs
• 2 cups salsa
• 4 tablespoons all-purpose flour
• 1 cup evaporated milk
• 1 cup sour cream
• Directions
• Preheat oven on broiler setting. Roast chiles under broiler on cookie sheet until skin is brown and charred on all sides. Cool until you are able to touch peppers, then peel off skin. Make a slit down one side of the pepper, and remove stem and seeds. Reduce oven temperature to 350 degrees F (175 degrees C).
• Line the bottom of an 11 inch square baking dish with chiles. Layer Monterey Jack cheese and Cheddar cheese evenly over chilies. Spread cooked chicken over cheese. In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste, then whisk in remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly over chicken.
• Bake in preheated oven for 40 minutes, or until center of pie becomes firm. Spread salsa over top, and bake for 15 minutes. Allow to cool 10 minutes before serving.

Chicken Pesto with Penne top

Ingredients

• 4 skinless, boneless chicken breast halves - cut into thin strips
• 1 (16 ounce) package penne pasta
• 3 tablespoons grated Parmesan cheese
• 1 1/4 cups heavy cream
• 2 tablespoons butter
• 2 cups salsa
• 2 tablespoons olive oil
• 1/4 cup pesto
• 2 cloves garlic, minced
• salt and pepper to taste
• Directions
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Picante Shrimp Alfredotop

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 8 ounces penne pasta
• 1 (16 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup cream
• 1/4 cup butter
• 2 tablespoons olive oil
• 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1/2 pound Portobello mushrooms, diced
• 1 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste
• 1/4 cup chopped parsley
• Directions
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Baked Ziti top

Ingredients

• 1 pound dry ziti pasta
• 1/2 pound ground pork sausage
• 1 teaspoon minced fresh rosemary
• 1 (6 ounce) package mozzarella cheese, shredded
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 pound ground beef
• 1 1/2 (26 ounce) jars spaghetti sauce
• 1 (6 ounce) package provolone cheese, sliced
• 3/4 cup cottage cheese
• 1 1/2 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 onion, sliced
• 3/4 cup sour cream
• salt to taste
• Directions
• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
• Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
• Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

 

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