Receipes

 

Index

 

Alfredo Sauce

Fried Rice

Rigatoni with Steak Sauce

Stuffed Sandwich

C­ranberry Peach Cooler

Lemon Salad

 

Rigatoni with Steak Sauce

 

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings

 

4 tablespoons olive oil
2 (12-ounce) rib-eye steaks
Salt and pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
3/4 cup dry red wine
1 (26-ounce) jar marinara sauce
1 cup beef broth
16 ounces dried rigatoni pasta
3 ounces Parmesan, shaved

 

Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.

Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.

Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.

 

Alfredo Sauce

INGREDIENTS:

DIRECTIONS:

  1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
  2. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
  3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
  4. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

Fried Rice

Ingredients:

1 cup uncooked long grain rice

ˇ                     3 tablespoons oil

ˇ                     2 eggs

ˇ                     3 tablespoons soy sauce

ˇ                     1 cup frozen peas and carrots, thawed

Directions:

Bring large pot of salted water to a boil. Add rice. Boil 15 - 20 minutes, or until grains are tender. Drain in colander. Rinse with cold tap water until cooled. Refrigerate 20 minutes on baking sheet lined with plastic wrap. Heat oil in wok or large skillet on medium- high heat. Break eggs into oil. Scramble with spatula. Add chilled rice and soy sauce. Stir 2 minutes, or until rice is heated and eggs are cooked. Add peas and carrots. Cook 1 minute to heat vegetables. Serve immediately.

This recipe for Basic Fried Rice serves/makes 4.

Stuffed Sandwich

 

 

Stuffed Sandwich Makes 6 servings

1 loaf (1 pound) round sourdough bread 1/3 cup Italian dressing 8 fresh spinach leaves, stems removed 1 cup (4 ounces) shredded mozzarella cheese, divided 1 small red onion, thinly sliced 8 thin slices deli turkey 1 small tomato, thinly sliced 1/2 small cucumber, thinly sliced

Preheat the oven to 350°F.

Cut a horizontal slice off the top of the bread loaf then scoop out the center of the bread, leaving 1/2 inch of bread around the inside of the shell.

Brush the inside of the shell and inside of the bread top with Italian dressing. Layer the shell with the spinach leaves, 1/2 cup mozzarella cheese, the onion, turkey, tomato, cucumber slices, and the remaining 1/2 cup mozzarella cheese.

Replace the bread top; wrap sandwich in aluminum foil and place on a baking sheet.

Bake for 45 to 50 minutes, or until heated through and the cheese is melted. Remove the foil, slice sandwich into wedges, and serve.

Cranberry-Peach Cooler

Cranberry-Peach Cooler Makes 6 servings

1 can (15-1/4 ounces) sliced cling peaches, drained 2 cups cranberry juice cocktail 1/2 cup light rum (see Option) 2 teaspoons sugar 2 cups ice cubes 6 maraschino cherries, with stems

In a blender, combine the peaches, cranberry juice, rum, sugar, and ice; blend until frothy.

Pour into glasses and garnish each with a cherry.

OPTION: For a nonalcoholic version of this drink, substitute 1/2 cup cranberry juice for the rum

Lemon Salad

By Michele Mariano

1/4 cup of real lemon ( I use L. juice)           3 heads of romaine lettuce
3/4 cup of veg. oil                                      1 cup finally shredded swiss cheese   
3 cloves garlic crushed                              1 pt grape tomatoes
1 tsp white pepper                                     1 lb of bacon 
                                          1                     1 sm bag almond slivers        
                     


Beat lemon juice into oil add garlic and pepper
Fry bacon to crisp. Save 2 tbs. drippings to Brown almonds.
mix all of the above. About 20 in before  serving it put dressing on. Taste just as good next day.