Oct 19, 2011
|Veal Stew by Gaetano|
Veal Stew 3lbs or Chicken boneless thighs 8
Cut into chunks (Note: Veal shrink a lot)
1 cup chopped Onions
8 Potatoes - Cut into 2" x 2"
1/4 cup White Wine - Chardonnay
32 oz container of Chicken Broth
1pc Celery stork - chopped finely
2 Tbs and 1/3 cup divided Fresh Parsley if don't have use dry Parsley
1/4 tsp Salt and Pepper.
1. In a medium sauce pot, Sautee Chopped Onions in enough Olive Oil to cover them. Cook until golden brown.
2. Place Veal or Chicken in pot. Stir and cook for 3 minutes.
3. Add Chicken broth, 2 Tbs Parsley, Celery, Salt and Pepper.
4. Cover over medium high heat and bring to a boil.
5. Boil for 15 minutes then add White Wine.
6. Cook for another 15 - 20 minutes, until Veal
is tender. Chicken cooks in less time.
Aug 19, 2011
|3. Cook Shrimp|
Flour Shrimp and Sautee both sides in Olive Oil with a dash of Salt, pepper and Garlic powder. Once Shrimp look pink they are done. Place in bowl and start cooking Chicken.
4. Cook Chicken
|Dip Chicken pieces into Egg Batter then Flour. Place in flat cookie tray. Once all is battered cook with little bit of Olive Oil. Cook on Medium heat until both sides are golden brown and throughly cooked. not raw.|
Jul 21, 2011
4 Cups Zucchini : Peeled and diced into cubes.
1/4 cup water
4 link of Sausages
8 - 10 mushrooms: Sliced thick
2 cans TuttoRusso peeled plum shaped Tomatoes.
1 tsp Sugar
1/4 tps of Salt, Blk Pepper, Garlic Powder and Onion Powder
4 leaves of Chopped fresh Basil
1/2 cup Heavy Cream
1 Box of Bow Tie Pasta: Cooked
1/2 cup grated Cheese
|Take Sausages out of skin and cook in olive oil until done.|
Strain out oil, Chop into chunks and put in dish for later.
|My Zucchini plant got so huge! Never had them grow that big before.|
Jul 2, 2011
A very easy recipe to add to Chicken Cutlet to
bring it up a NOTCH!!
Recipe for 8 pcs chicken Cutlet.
Need One slice of Virginia Ham and 1 - 2 Slices of Provoloni for each
Piece of chicken cutlet.
Prep and cook Chicken Cutlet as usual. (Below chicken cutlet recipe if needed)
In large flat baking pan lay out cooked chicken Cutlet.
Place on top of Chicken Cutlet:
one slice of Virginia Ham and 1 - 2 slice of provoloni. Whatever is needed to cover Chicken.
Then White Wine Sauce. (Recipe Below)
Chicken Cutlet Recipe:
In one large bowl: Bread Crumb, (Plain bread Crumb bought from bakery, add 1/2 tsp salt, blk pepper and garlic powder, pinch of oregano, basil, parsley and 1/2 cup Romano Peccorino grated cheese)
In another large bowl. 6 beaten eggs with a pinch of salt, blk pepper, garlic powder.
Dip Chicken Cutlet into egg batter than breadcrumb.
Fry over medium heat in a litte bit of Olive Oil until both sides are golden brown.
(Note: change Olive Oil if chicken Cutlets start to burn)
Place cooked cutlets over Bounty Paper towels to absorb the extra oil.
then place Chicken Cutlet in large flat baking Pan.
White Wine Sauce
5 TBS Butter
4 cloves of garlic chopped
1 TBS Olive Oil
1/2 cups of sliced Mushrooms
1/2 cup Moscato White Wine
1 can chicken Broth
In frying pan: Melt 5 TBS of butter with 1 TBS Olive Oil.
(by Adding Olive Oil the butter won't burn)
Once butter is almost melted:
Add Chopped Garlic.
Once Garlic is lightly brown.
Add Sliced Mushroom and cook and stir for 2 minutes.
Pour in 1/2 cup Banfi Moscato wine (White Wine).
Cook for about 3 minutes.
Then add 1 can of Chicken Broth.
Cook for another 3 minutes (Until it comes to a full boil for about 1 min.)
Pour The White Wine Sauce on top of Chicken and
Bake in oven at 450 degrees until cheese is melted and crispy.
(You don't need to put oven on low b/c chicken is already warm. so, put it on 450 so that you can crisp up the top ham and cheese).
The white wine Sauce will make the Chicken Cutlet juicy and flavorful.
Apr 5, 2011
3 lbs of Top Round Beef or Vension.
Cut up into 2 x 3 pieces.
2 cups of flour - mix in a pinch of Salt, Pepper and Garlic.
Olive Oil - enough for cooking meat. about 1/2 cup or less.
1/2 medium onion chopped finely.
Small bag of small carrots
Buy Celery with their leaves on them you will need
6 stalks cut up and 1/4 cup of Leaves - Chopped up.
1/2 bag of Potatoes - washed and cut up.
2 cans of beef broth
1 jar of Heinz Home Style Gravy "Bistro Au Jus"
2 packages of Beef Stew Seasoning Mix. (picture of package below)
1/4 Tsp of pepper and garlic. (Salt optional must taste to see if needed. )
Orzo Pasta 1 package or Rice. Cook separately.
9. Add in carrots and celery. Add water just to
cover the veggies. Bring to boil and
Cook for 5 minutes.
|Olivia having fun eating Stew!|
|4. Sautee until potatoes are lightly golden brown.|
|5. Add Mushrooms.|
Cook for about 3 minutes or until mushrooms are cooked.
6. Strain out oil.
7. Place in pan and Add cheese and bake on 400 until cheese is melted.
5. Make sure you have a little bit of Olive Oil in frying pan.
6. Add in bread crumb and grated Cheese
7. Swirl and Flip to mix ingredients. Approx. 1 minute.
8. Lower temp to Medium low.
9. Add in Egg mixture and then Mozzarella.
10. Place Cover over pan for about 30 sec.
11. UnCover and with fork, push egg to side to let uncooked egg
flow down to the frying pan surface so, it can be cooked.
12. Cover again and Cook for approx. 2 minutes.
13. Flip Egg Omelet to other side.
Yes, I did flip it just perfect!! lol
14. Cover again and cook until done. (Your preference)
Artichoke Omeletes are so tasty that you don't have to
add Onions or Garlic cloves. That's optional.
6-8 Shrimp per person
4 Tbs Butter. divided into 4 pcs.
Olive Oil as needed
1/4 cup White Wine - Chardonay
Garlic Gloves 4 pcs Chopped
1/2 Tbs chopped fresh Parsley
1 Tbs grated cheese (optional)
Linguini - Cooked.
Put water for pasta on when you are frying Shrimp.
Before you are on #6, pasta should be almost ready.
Timing is important. Cook pasta aldente.
If pasta gets done too soon strain it and spray cool water on it,
so it won't be sticky.
1. Place Flour in bowl with a dash of Salt, Pepper and Garlic.
2. Clean and devine Shrimp. Flour Shrimp. Pound good and
shake off the flour and place in dish.
SPG = SALT, PEPPER AND GARLIC POWDER
8 pieces of Chicken Cutlet Sliced in 4 x 3 pcs
Flour - Enough to batter Chicken
(add a dash of SPG)
6 Eggs beated or Enough to batter Chicken
(add a dash of SPG)
1 package of Mushrooms. Sliced thick.
1 1/2 Sticks of butter.
2 - 13oz Containers of Chicken Broth
12 oz cup White Wine - Chardonnay
2 Lemons Cut in 1/2
Fresh Chopped Parsley
Francese Sauce:In a large pot- Add
Chicken broth White Wine
Stick of Butter Fresh chopped Parsley
1/4 tsp Blk pepper 1/4 tsp Garlic Powder.
Lemon: Squeeze the lemon juice into the pot and then but the lemons in.
Bring to a full boil for about 5 minutes. Take off hot burner and read below.
Very important: Take out Lemon skins immediately, use a fork watch out they are hot. If left in they will make the Francese Sauce bitter.
In frying Pan on med. heat Add:
1/2 Stick of butter 1 Tbs oil
dash of blk pepper Mushrooms
Cook mushrooms 1/2 way. Don't want them over done you will be baking them soon. Leave on side.
Prep of Chicken:
1. Dip Chicken in Egg mix, then
2. Dip in Flour mix
3. Heat Olive Oil in frying pan and add chicken.
Add a dash of SPG to each Chicken pcs
Cook on medium until both sides are
done. (You must put SPG b/c Chicken
won't have any flavor.)
4. Once Chicken is cooked Place in Strainer to
strain out some oil.
NOTE: When you are frying chicken that is battered the oil will become dirty fast, from the batter that falls off. Make sure you dump oil out and rinse/wipe frying pan and start again. Otherwise Chicken will burn by using the same oil.
Putting everything together.
1. In a baking pan: Pour some Francese Sauce
on bottom about 1/4 inch.2. Place Chicken side by side.
3. Pour more Francese Sauce on top
of the Chicken.
4. Then add the mushroom mix.
Note: If you are making 1 or 2 portions and they fit in a frying pan you can add everything to the frying pan and simmer for a few minutes instead of the oven. But, in large portions it is easier to bake it.
Catering orders Can be cooked the day before. Cut chicken into smaller pcs.
Don't mix the Francese Sauce, Mushroom Mix or Chicken until ready to cook. Refrigate covered separately.
Then bake covered at 350 until it is hot approx 20 min.
Good served with Rice or Buttered Egg Noodles.
Bacon for each Scallop
Toothpick for each Scallop
White Wine 4 Tbs
Butter 3 Tbs
Fresh Parsley 1 Tbs (Optional)
1. Wrap each Scallop in bacon. You can also
cook some without bacon at the same time.
2. Stick toothpick in Scallop to hold bacon on.
If you like crispy bacon than place bacon over top and bottom
of Scallop (as shown on this picture on flat side).
Or around the sides only. (first picture has on sides only)
3. Heat up Olive Oil in frying Pan.
4. Add Scallops
5. Sear on Med.
6. Add a pinch of black pepper and
7. Turn the Scallops a few times. approx 6 mins
8. Once Bacon is crispy, Place Scallops
in a dish.
9. Wash and dry the frying Pan and lower the
temperature to Medium low.
10. Place frying pan on stove add 1 Tbs oil
and 3 Tbs butter. (This way the butter doesn't burn.)
11. When butter is almost melted
Add 4 Tbs White Wine. Mix together.
12. Place the Scallops back in the frying pan.
14. Add 1/2 Tbs of chopped fresh parsley.
13. Simmer for 3 minutes. You can add more
butter if juice is drying out.