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Oval Casserole Dishes
French Meat Pie
Ingredients
- 1 lb ground beef
- 8 ounces ground pork
- 1 ⁄2cup onion finely chopped
- 1 ⁄2cup water
- 2 large potatoes peeled, cut into quarters
- 1 ⁄2teaspoon salt
- 1 ⁄4teaspoon allspice
- 1 ⁄4teaspoon ground cloves
- 1 ⁄8 teaspoon pepper
- 1 double crust pie crust
Instructions
- Combine beef, pork, onion and water in a medium saucepan and mix well.
- Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally.
- Boil the potatoesin water to cover in a small saucepan until tender; drain.
- Add to the meat mixture.
- Add the salt, allspice, cloves and pepper and mix well; remove from heat.
- Mash the mixture with a potato masher.
- Roll the pastry into two 11-inch circles on a lightly floured surface.
- Fit 1 pastry into a 9-inch pie plate.
- Fill with the meat mixture.
- Cover with the remaining pastry, fluting the edge and cutting several vents.
- Bake at 450′ for 20 minutes or the crust is golden brown.
Notes
This is a basic recipe. Many people like more spices. Always taste test prior to filling pie crust to make sure this meets your expectations
New England Clam Chowder
Ingredients
- 8-10 bacon strips divided
- 2 Tbsp. butter
- 2 celery ribs chopped
- 1 leek finely chopped
- 1 large onion chopped
- 2-3 garlic cloves minced
- 3-4 small potatoes peeled and cubed
- 1 cup broth chicken or vegetable
- 1 bottle 8 ounces clam juice
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups half-and-half divided
- 3 cans 6-1/2 ounces each of whole clams, chopped into chunky pieces, drained
- Bay leaf
- Chopped fresh chives or green onions for garnish
Instructions
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don't want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
- Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.
Alfredo Sauce
Ingredients
- 1 pound fresh pasta of choice
- 1/2 stick unsalted butter
- 2 cloves smashed garlic optional
- 10 fl. oz. heavy cream
- 2 oz. grated Parmigiano or Romano cheese
- Pinch of salt
- Pinch of nutmeg
Instructions
- Melt butter over medium heat. If adding garlic do so when butter is melted and let saute for about 2 mins.
- Add heavy cream, cheese, salt, and nutmeg.
- Stir slowly over medium heat until the sauce thickens slightly. Watch as this can boil over very easily
- Prepare pasta according to instructions and add to sauce; stir over medium heat until pasta and sauce are well incorporated.
- If sauce gets too thick or sticky, add pasta cooking water a tablespoon-full at a time.
Notes
Double if you are using as a sauce for cutlets.
Vegetarian Minestrone Soup
Ingredients
- 1 1/2 cups celery diced
- 1 large onion diced
- 1 6 oz. can tomato paste
- 1 28 oz. can tomatoes crushed
- 1/2 cup parsley minced
- 8 cups instant vegetable stock
- 2 tsp oil
- 2 bay leaves
- 2 tsp basil
- 1 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/8 tsp garlic powder
- 1/8 tsp black pepper
- 1 cup cooked beans such as canned garbanzo and kidney or frozen limas
- 1/2 cup raw noodles such as whole wheat spinach, or artichoke - not too large
- 1/2 cup cooked barley
- 2 cups total combined sliced/diced fresh vegetables such as cabbage carrots, green pepper, mushrooms, potatoes, and zucchini, or frozen peas, corn, and green beans
Instructions
- Spread oil over bottom of large saucepan and sauté onion and celery until onion is translucent.
- Add tomato paste, crushed tomatoes, parsley, stock, and seasonings. Heat to just below boiling.
- Add cooked beans, raw noodles, and cooked barley. Simmer 20 minutes.
- In a separate pan, steam vegetables until tender using very little water and add all to soup.
- Stir to mix and simmer for 10 minutes or until heated through.
Zuppa di Pesce
Ingredients
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic
- 8 large shrimp - cleaned
- 1/2 pound fish haddock, cod, swordfish
- 1 glass dry white wine
- 10 fresh plum tomatoes
- 2 cups fish stock
- salt and pepper to taste
- 1 pound clams
- 1 pound mussels
- 2 tablespoons parsley
- 1 bay leaf
- 1 bunch of basil
Instructions
- In a large pot, saute garlic in 2 tablespoons olive oil until slightly brown. Add wine, tomatoes, parsley, bay leaf, basil and fish stock. Season with salt and pepper. Cover and cook for 10 minutes.
- Add fish and shrimp, cook for 3 - 5 minutes.
- Add clams, mussels and cook 2 minutes. Serve hot in shallow bowls and garnish with parsley and remaining olive oil. Can also be served over Spagetti
White Bean and Tuna Salad
Ingredients
- 1/2 lb. fresh green beans or frozen whole beans
- 1/4 cup chopped sun-dried tomatoes
- 1 7.75 oz. can tuna solid white in water
- 2 Tbsp. fresh parsley
- 1 15.5 oz. can Great Northern beans
- 3 Tbsp. olive oil
- 1/4 cup chopped red onion
- 1/4 Green Pepper strips
- Juice of 1 lemon
- 1/4 tsp. black pepper
Instructions
- Remove stems from green beans. Blanch for 2-3 minutes. Rinse under cold water and set aside.
- Mince parsley. In a medium bowl, combine tuna, Great Northern Beans, sun-dried tomatoes, red onion, and parsley.
- In a separate small bowl, mix lemon juice, olive oil, and salt and pepper. Drizzle a small amount over the green beans.
- Toss remaining dressing with the tuna mixture. Serve on a platter garnished with the green beans.
- Refrigerate until ready to serve. Great with French bread!
- Prep Time: 25 Minutes
Vegetarian Minestrone Soup
Ingredients
- 1 1/2 cups celery diced
- 1 large onion diced
- 1 6 oz. can tomato paste
- 1 28 oz. can tomatoes crushed
- 1/2 cup parsley minced
- 8 cups instant vegetable stock
- 2 tsp oil
- 2 bay leaves
- 2 tsp basil
- 1 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/8 tsp garlic powder
- 1/8 tsp black pepper
- 1 cup cooked beans such as canned garbanzo and kidney or frozen limas
- 1/2 cup raw noodles such as whole wheat spinach, or artichoke - not too large
- 1/2 cup cooked barley
- 2 cups total combined sliced/diced fresh vegetables such as cabbage carrots, green pepper, mushrooms, potatoes, and zucchini, or frozen peas, corn, and green beans
Instructions
- Spread oil over bottom of large saucepan and sauté onion and celery until onion is translucent.
- Add tomato paste, crushed tomatoes, parsley, stock, and seasonings. Heat to just below boiling.
- Add cooked beans, raw noodles, and cooked barley. Simmer 20 minutes.
- In a separate pan, steam vegetables until tender using very little water and add all to soup.
- Stir to mix and simmer for 10 minutes or until heated through.
Turkey Tetrazzini
Ingredients
- 1/2 lb. sliced mushrooms
- 2 T. butter
- 2 T. chopped fresh parsley
- 1 lb. cooked spaghetti
- 3 C. cooked diced turkey
- 1/2 C. grated Parmesan cheese
- Cream Sauce:
- 1/2 C. butter
- 1/2 C. flour
- 1 C. hot milk
- 1 C. hot chicken stock
- 1 t. salt
- 1/2 t. freshly ground black pepper
- 1/8 t. ground nutmeg
- 1/4 C. Madeira
- 3/4 C. heavy cream
Instructions
- For Cream Sauce: In a heavy saucepan over medium low heat, melt the butter and stir in the flour. Cook until it is golden and frothing. Add the milk and chicken stock, stir until smooth and thickened. Cook for about a minute and add the remaining ingredients. Heat through and remove from heat.
- Next, saute the mushrooms in 2 tablespoons butter until just heated through; add the parsley and toss. In a buttered baking dish, combine the spaghetti with half the cream sauce, the mushrooms and parsley.
- Add turkey to the remaining cream sauce and mix well. Add to above, toss. Top with Parmesan cheese. Bake at 350° F. for 30 minutes then broil the top to brown.
Turkey Roasting Tips
Instructions
- Do NOT test the bird by poking it with a fork! This will allow the precious juices to escape. To test for doneness, try moving the wings or legs. If the legs or wings of the cooked bird remove easily, the turkey is done.
- Roast a fully thawed turkey, thawing per package instructions. Roast slowly in a 325 degree oven, as higher temperatures will result in a dry bird.
- A very large, thawed turkey can take 8 hours or more to cook thoroughly. NEVER serve undercooked poultry, as it can cause illness for adults, and severe illness for children. Follow turkey package cooking instructions for best results.
- Thawing the Bird
- Thaw your frozen turkey in the refrigerator. Allow one day for every four pounds.
- Roasting a turkey
- It's best to use a meat thermometer when cooking turkey. An instant-reading thermometer is easiest. The thickest part of the breast should be cooked to 175 degrees F. Cook the thigh to 185 degrees and the stuffing to 165 degrees. Cook the bird breast side up.
- Stuffing the turkey
- Most experts advise cooking the stuffing separately. It's easier and safer. If you do "stuff the bird" do not stuff the turkey in advance and do not stuff the bird tightly. Stuffing needs room to expand.
- Storing the leftover Turkey
- It's best to remove leftover turkey meat from the bone. Wrap tightly and store in the refrigerator or freezer. Store leftover stuffing separately. Use the refrigerated leftovers within three days. Use the frozen leftovers within two months.
- Turkey Salad (quite healthy and delicious)
- Try mixing diced turkey with sliced apples, diced celery, raisins and grated carrots. Dress with low-fat or nonfat yogurt seasoned with ginger and curry powder.
- Turkey Chili
- Turkey meat makes a very tasty and healthful chili. Turkey meat is much lower in fat than beef. Chop the leftover turkey meat and use it in your favorite chili recipe in place of beef.
Spinach & Squash Lasagna
Ingredients
- 2 16 oz. packages spinach lasagna noodles
- 8 cups Tomato Sauce
- 2 tsp olive oil
- 2 cloves garlic - finely chopped
- 1 large zucchini sliced
- 1 large summer squash sliced
- 2 cups cottage cheese
- 1 egg white
- 1/2 cup grated parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1 tsp chives
- 1 tsp parsley
- freshly ground black pepper to taste
- Topping - 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- In large pan, boil noodles per package directions or until cooked al dente - drain.
- In large skillet, heat oil and sauté garlic, zucchini and squash until tender.
- In bowl, combine cottage cheese, egg, parmesan and mozzarella cheeses, and seasonings.
- In large lasagna pan, spread a shallow layer of Tomato Sauce, top with a layer of noodles, a layer of cheese, a layer of vegetables, and top with sauce. Repeat layering until pan is full, ending with tomato sauce on top.
- Sprinkle with parmesan cheese and bake for 30-40 minutes, or until bubbling.
- Serves 8.
Salmon or Tuna Pea Wiggle
Ingredients
- 3 cups whole milk
- 3 tablespoons all-purpose flour
- 2 cans salmon or Tuna drained and flaked
- 1 cup baby peas
- salt and freshly ground black pepper to taste
Instructions
- Place milk in a large saucepan over medium heat.
- Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened.
- Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly.
- Mix in the salmon/tuna, and season with salt and pepper to taste.
- Continue cooking and stirring until thick and heated through.
- Serve over saltine crackers, toast or buttered egg noodles.
Lobster Salad Roll
Ingredients
- 1 pound cooked Maine lobster meat chopped
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice
- finely chopped celery or onion optional
- 1 pinch salt and pepper to taste
Instructions
- Mix together. Chill.
- Can be used as a sandwich filling, or with a green salad
Lobster Cooking Guide
Ingredients
- 1 lb - 9 to 11 minutes
- 1 1/4 lbs - 12 to 14 minutes
- 1 1/2 lbs - 14 to 16 minutes
- 1 3/4 lbs - 18 to 20 minutes
- 2 lbs - 20 to 22 minutes
- Over 2 lbs - cook an additional 1 minute for
- every 1/4 lb over 2 lbs
Instructions
- Place a steamer rack, pasta insert, or bed of seaweed in the bottom of a
- large pot. Add about 1 inch of water and bring to a boil.
- Add
- the lobsters and cook covered until done based on the size of the
- lobsters according to the above table:
- Serve with warm butter and lemon wedges
Gypsy Schnitzel
Ingredients
- 4 pork cutlets pounded thin
- Salt and pepper to taste
- Sprinkle of Paprika Powder
- 3 Tablespoons of Butter divided
- 1 red & 1 Green Bell pepper sliced into thin strips
- 1 small onion sliced into thin strips
- 1 Cup Mushrooms sliced thin
- 1 tablespoon flour
- 1 Cup of Beef Stock and Red wine mixed
Instructions
- Pound the pork cutlets until thin, season with Salt, Pepper and Paprika Powder on both sides.
- Heat 2 tablespoons butter in a large skillet, sauté Pork cutlets briefly for about 3 – 4 minutes turning once. Remove the cutlets from the pan and reserve on a platter and keep warm. In the same pan add 1 tablespoon of butter, add the onion, red and green peppers and mushrooms simmer until soft.
- Add flour and stir until just fragrant, add stock/ wine mixture, stirring until smooth and slightly thickened, being sure to mix in scrapings from the bottom of the pan. Return pork to pan & simmer for 5 minutes
- Serve over noodles or spaetzle or with Pomes Frites (fries) or our favorite, potato pancakes.
Notes
Thanks to Chef Robert B. Graf
Grilled Citrus Ginger Salmon
Ingredients
- 2 10 oz salmon filets
- 1/3 cup plain yogurt
- 4 tsp minced ginger
- 2 cloves minced garlic
- 2 tbsp fresh lime juice
- 1 tbsp honey
- salt and pepper
- 1/2 cup fresh mint chopped
- 1 tbsp scallions choppe
Instructions
- In a small bowl, whisk yogurt, ginger, garlic, lime juice, honey, salt and pepper until well blended. Lightly coat each salmon fillet. Cover and refrigerate. Refrigerate remaining sauce for 20-30 minutes.
- Grill Salmon fillets over medium-high heat for 4-6 minutes each side. Add mint and scallions to refrigerated sauce and serve on the side.
Fiddle Head Pie
Ingredients
- 1 uncooked 9 inch pie crust
- 2 cups of fiddle heads sautéed and coarsely chopped
- 1 small onion chopped
- 2 tablespoon of olive oil
- 1 cup of shredded Cheddar cheese
- 4 eggs
- 1 cup half and half
- 1 tablespoon of coarse mustard
- 1 tablespoon of flour
Instructions
- Preheat oven to 350 degrees. Precook pie crust for about 20 minutes.
- Sautee fiddle heads in olive oil until tender. Place fiddle heads in pie crust, place cheese on top pf fiddle heads.
- Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
- Bake at 350 degrees for 50 minutes.
- Pie is cooked when knife comes out clean when inserted into pie.
- Let set for 5 minutes or so before cutting.
Fettuccine w/ White Clam Sauce
Ingredients
- 1 lb. fettuccine cooked
- 2 tablespoons butter
- 1/4 cup olive oil
- 1 teaspoon minced garlic
- 1/4 cup minced green onion
- 4 teaspoons minced fresh basil
- 3 tablespoons minced fresh parsley
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup 2 cans drained minced clams or 1 lb fresh baby clams
- 3/4 cup clam juice
- 1/4 cup grated Parmigiano Reggiano
Instructions
- Prepare fettuccine according to package directions. Rinse and reserve.
- In butter and olive oil, sauté the garlic, green onions, basil, parsley, salt and pepper till wilted and fragrant.
- Add the clams and sauté for 3 minutes, then add the clam juice and simmer for 3 minutes. Add pasta and heat through, then toss with cheese and serve.
Curried Chicken Salad
Ingredients
- 2 cups chopped cooked, chicken breast
- ½ cup chopped celery
- 1/3 cup mayonnaise
- 1/3 cup raisins
- 3 tablespoons chopped scallions
- 2 teaspoons curry powder
- Salt and ground pepper to taste
- A few drops of hot pepper sauce optional
Instructions
- In a medium bowl, stir together all of the ingredients.
- Chill. Can be served in bulky rolls, bread, or as a green salad topping.
Crab Imperial
Ingredients
- 1 lb Jumbo Lump Crabmeat
- ½ cup mayonnaise
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- 1 Tbsp Worcestershire Sauce
- 1 tsp dry mustard
- ½ tsp salt
- dash hot pepper optional
Instructions
- Mix all ingredients except crabmeat, Gently fold crabmeat into mixture. Fill greased ramekins 2/3 full with mixture or greased 1 1/2 qt baking dish.
- Bake at 350°F for 20-25 minutes or until brown.
Video
Chicken Noodle Casserole
Ingredients
- 1 can 10 3/4 ounces condensed cream of chicken soup, undiluted
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 cups cubed cooked chicken
- 1 medium onion sliced thin (I carmelize the onions first)
- 1/4 cup chopped green celery & 3 cloves minced garlic sauteed until soft
- 1/4 cup chopped sweet red pepper optional
- 1 cup 4 ounces shredded Monterey Jack cheese, divided
- 1 cup 4 ounces shredded cheddar cheese, divided
- 12 ounces medium egg noodles cooked and drained
Instructions
- In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, cerlery, garlic, 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese; mix well. Add noodles and toss to coat.
- Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted.
Notes
(I am not a fan of using canned anything, but this recipes is outstanding)
Boiled Lobster
Ingredients
- 1 lobster
- 1/2 cup salt
- melted butter
- lemon wedges optional
Instructions
- Fill very large pot with enough water to cover the lobster.
- Add salt and bring to a boil.
- Drop the lobster in the boiling water (upside down, head first) and cover quickly.
- Lower heat to a gentle boil. Cook for 15 minutes for a 3/4 - 1 lb. lobster and 20 minutes for a 1 lb. - 1 1/4lb. lobster.
- Serve with melted butter and lemon wedges.
Lobster Fork
Lobster Bibs
Baked Trout
Ingredients
- 1 8 oz trout boned
- 4 lemon slices
- 1 Tbsp butter
- 2 Tbsps lemon pepper
- 1 cup water
Instructions
- Place trout in baking pan with water.
- Open trout and spread with 1/2 tsp butter.
- Place 2 slices of lemon inside trout, add 1 1/2 Tbsps lemon pepper.
- Close trout and spread remaining butter on top.
- Place lemon slices on top of butter and then sprinkle with remaining lemon pepper.
New England Crab Cakes
Ingredients
- 1 lb. crab meat canned crab meat can be substituted
- 1 egg
- 1 slice bread crumbled
- 1 tbsp. mayonnaise
- 1 tbsp. mustard
- 1 tsp. baking powder
- 1 tbsp. milk
- 1/2 tsp. parsley
- 1 tbsp. old bay seasoning
- 1 tsp. Worcestershire sauce
Instructions
- Crumble bread in crab meat, beat egg, mustard, mayonnaise and milk. Add baking powder and seasoning.
- Beat. Add to crab meat, mix well and make into cakes.
- Fry in butter until golden brown.
Notes
Can be served with cocktail or mustard sauce.
Marinated Swordfish
Ingredients
- 1 pound swordfish
- ½ cup extra virgin olive oil
- 1 clove fresh garlic chopped
- 1 teaspoon lime juice
- 1 teaspoon chopped fresh basil
- ¼ cup chopped onions
- Salt and pepper to taste
Instructions
- Combine all ingredients except for the swordfish in a bowl. Mix well.
- Add swordfish to marinade. Coat swordfish steaks well. Let marinate 1 to 4 hours.
- Grill steaks on med high for 4 to 6 minutes on each side or until firm to the touch.
- Don't overcook as the swordfish will get dry.
Greek Spinach Pie Recipe (Spanakopita)
An authentic and delicous Greek Spinach Pie aka Spanakopita made with Phyloo dough
Ingredients
- 2 pounds spinach either raw or frozen
- 1 large onion
- ½ cup of olive oil
- 1 pound feta cheese
- 1 cup of milk
- ½ cup of cream
- 4 eggs
- 1 cup of dill
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 package of very thin “filo” pastry
Instructions
- Heat the oil in a pan, add the chopped onion and spinach and simmer for around 10 min. For the next 5 minutes gradually start adding the feta cheese, milk, cream, eggs (slightly beaten), dill, pepper and salt.
- Open the filo pastry and place each thin pastry on the tray, oiling each one, using a brush. After you have done about 4-8 filo slices, place the spinach/feta mixture and spread over the entire oven tray, covering the pastry. On top of this, place another 4-6 filo slices, oiling each one of them as well.
- Place in a medium heat oven and cook at medioum heat for around 45 minutes, until brown. Enjoy!
Notes
The above recipe secret is to add “lots” of dill and do not forget the cream! In case you do not like feta cheese it may be replaced by any other cheese of your preference or a combination of both cheese types.
Apple and Cheddar Tart
Ingredients
- Pastry
- 2 cups unbleached flour
- 12 tb chilled butter cut into ¼” dice
- ½ c shredded Vermont sharp cheddar cheese
- ¼ tsp salt
- 1/8 tsp freshly ground pepper
- 6 tb cold water
- Onions
- 8-10 large yellow onions thickly sliced (16 cups)
- 4 tb butter
- 4 tb olive oil
- 1 tsp salt
- ¼ tsp freshly ground pepper
- 6 crisp Vermont apples Macoun, Baldwin, Granny Smith peeled, thinly sliced
- 2 cups heavy cream
- Apples
- 6 crisp apples peeled, ¼” sliced
- 2 Tbs butter
- Cheese
- 2 cups grated Vermont sharp cheddar cheese
Instructions
- Directions
- In a Cusinart, combine butter, flour, cheddar cheese, salt and pepper. Process, by pulsing, until consistency of coarse cornmeal. Slowly add cold water until a ball forms, remove. Knead lightly until smooth, wrap in saran and chill, about 30 to 60 minutes.
- Roll out pastry, on a floured board, to ¼” thick, fit into a 10 inch quiche pan or 8 individual tart pans, prick the bottom and chill again before baking 10-15 minutes in a 425 degree oven until golden brown and crisp.
- Meanwhile sauté onions, salt and pepper in oil and butter in a heavy pan over medium heat until well-coated and beginning to wilt. Cover and sauté until very tender and juicy. Uncover. Add thinly sliced apples and cook over high heat until very brown, soft and tasty, about 30 minutes, stirring frequently. Then add heavy cream, continue cooking and stirring until cream is thick enough to coat a spoon.
- Sauté the ¼” thick apples in butter until cooked through but not too soft.
- Assemble the tart. In the pre-baked pastry shell place a thick layer of creamy onions and apples. Arrange apple slices in concentric circles on top. Cover all with a thick layer of the grated cheese.
- You can assemble the tart up to a day ahead of serving. Before serving, heat the tart in 350 oven until the cheese begins to melt and the onions are hot, about 15 minutes in a preheated oven. Just before serving, place the tart under a hot broiler about three minutes or until the top has browned into a delicious crust.
Corned Beef Hash
Ingredients
- 4 cups chopped Corned Beef
- 1 large onion - chopped
- 1/4 cup chopped cooked carrots
- 3 cups chopped or mashed potato
- 1 med clove minced garlic
- 1 stick of butter
Instructions
- In a large skillet sauté chopped onion, and garlic in the melted butter until lightly browned. Add Corned Beef and Potato and carrots to pan. If this mixture seems to stiff and hard to mix add milk or half and half to make the mixture more workable.
- Continue cooking on medium heat Fresh Corned beef hash will take several minutes, anywhere from 10 to 20 minutes before it begins to brown.
- Traditionally Corned Beef Hash is served for breakfast with eggs, but don't let that stop you form enjoying it for lunch or dinner!
Garlic and Ginger Shrimp with Angel Hair Pasta
Ingredients
- 2 Tbs. oil
- 1 Tbs. Fresh Ginger sliced
- 2 Garlic cloves thinly sliced
- ½ lb Med Raw Shrimp peeled & deveined
- 2-3 Fresh garden Roma tomatoes chopped
- 1 tbs fresh parsley chopped
- 1 tbs fresh basil chopped
- 1/4 Cup chicken stock
- ¼ stick butter
- 1 LB Angel Hair Pasta
Instructions
- Cook olive oil in Sauté pan over med-high heat for 15 seconds
- Add Ginger & Garlic and cook 1 minute
- Add Shrimp, cook 2-4 minutes
- Turn shrimp and add tomatoes and ½ parsley/basil mixture cook 1 minute
- Add chicken stock, turn to low heat and cook until volume is reduced by ½
- Meanwhile cook pasta according to the directions.
- Add ¼ stick of butter to sauce stir in until melted.
- Add remainder of parsley/basil mixture to sauce and mix well with hot cooked pasta.
- Place in large pasta bowl and serve hot.
Notes
Thanks to Chef Robert B. Graf from a great New Hampshire Inn.
New England Baked Beans
An easy, sweet, and delicious authentic Baked Beans recipes using real maple syrup.
Ingredients
- 2 lbs dried beans Soldier, Navy, Jacobs Cattle, Yellow-Eyed, or Great Northern
- 1 Large Onion Quartered (optional)
- 6 strips of bacon cooked and diced or 1/3 lb. salt pork sautéed lightly in pieces optional
- 1 1/2 cups Maple Syrup preferably amber or darker syrup is best
- 1/4 to 1/2 cup Brown Sugar
- 1/4 to 1/2 cup Molasses the Darker the richer flavor
- 1 1/2 teaspoons Dry Mustard
- 2 cups boiling water
Instructions
- Rinse and pick over beans before using.
- Place these rinsed and picked-over beans in a LARGE container of cold water. The water should be more than double the depth of the beans in the pot as the beans will absorb a large amount of the water. Let the beans soak for 8 to 12 hours.
- Drain and rinse beans.
- Place in a large stockpot and cover with water, at least 3 inches above the beans. Bring to a boil and then boil until you can blow gently on the skin of the bean and the skin will start to pull away from the bean. Turn heat down to very low and add 1 heaping tablespoon of Baking Soda to the water. Stirring constantly or this will foam up and boil over. Cook for another 5 mins on low keeping a close eye on the pot. (The baking soda takes most of the gas from the beans).
- Drain and rinse the beans again. Make sure to rinse them well.
- Place in bottom of the baking dish, bean pot, or crock pot (6 quarts or larger and add onions, bacon or salt pork. Place beans in pot. Mix all remaining ingredients together and pour over beans. Make sure beans are covered.
- Bake at 350 Degree oven for about 2 to 3 hours or in Crock pot on Low for 6 hours and then finish in the oven for about 1 hour. Make sure the beans stay covered in liquid so they do not dry out. Test every 30 mins after the first 2 hours when baking or after 5 hours in Crock-Pot. Baked beans should be soft, not crunchy. Overcooked beasn will be mushy.
Notes