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.
Crispy Potato Skins
Ingredients
- 6 Russett potatoes medium size
- 2 tablespoons butter melted
- 1/2 teaspoon parsley
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 3 slices cooked bacon finely chopped
- 2 tablespoons green onions
- 1 cup Shredded cheese
- sour cream for serving
Instructions
- Preheat oven to 425°F. Combine butter, parsley, salt and garlic powder in a small bowl. Set aside.
- Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a 1/4" shell (or more if you'd prefer).
- Brush both the inside and outside of the potatoes with the butter mixture. Place potatoes cut side down in baking dish. Bake 15 minutes.
- Flip potatoes over and bake an additional 5 minutes or until slightly browned and crisp.
- Fill each potato with cheese and bacon. Return to the oven for another 5-7 minutes or until cheese is melted and bubbly.
- Remove from the oven, top with onion and serve with sour cream.
Notes
Can be frozen once they are baked. Thaw and fill for a fast easy appetizer or side dish
Basic White Sauce
Ingredients
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- white or black ground pepper
Instructions
- Melt butter in a saucepan over low heat; stir in flour. Cook for 3 minutes, but do not brown.
- Stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with pepper.
- Add a tablespoon or two of heavy cream for a richer sauce.
- Makes 1 cup.
Spinach with Garlic Sauté
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 pound triple washed spinach stems removed
- 1/4 teaspoon sugar
- Salt and freshly ground black pepper
Instructions
- Heat a skillet over medium heat. Add oil and garlic.
- Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages.
- Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated.
- Season the wilted spinach with salt and pepper and sugar, then serve.
- Many people add red wine vinegar on the side instead of adding salt.
Spinach Salad w/ Hot Bacon Dressing
Ingredients
- l bag baby spinach washed and patted dry
- 8 large mushrooms cleaned and sliced
- 8 hard boiled eggs shelled and quartered
- 2 slices of sweet red onion
- l cup croutons
- Hot Bacon Dressing:
- 3 chopped onions
- 1-1/2 lbs diced raw bacon
- 2-1/2 cups cold water
- 3/4 cup sugar
- 1/4 tsp pepper
- 3/4 cup vinegar
- 4 Tbsp lemon juice
- 3 Tbsp cornstarch
- 3/4 tsp salt
Instructions
- Divide spinach on to 4 plates. Top each salad with 2 sliced mushrooms, 2 hard boiled eggs, quartered, half a slice of sweet red onion, separated into rings, and 1/4 cup croutons.
- Drizzle with hot bacon dressing to taste and serve immediately.
- Brown bacon until well done; add onions. Saute until onions are translucent.
- Add remaining ingredients and bring to a boil. Cook for 5 minutes, until somewhat thick.
- Makes almost 1 quart.
- Refrigerate leftover dressing and warm before using again.
Potato Salad
Ingredients
- 3 lbs. small red potatoes
- 3 hard boiled eggs diced
- 1/4 cup sweet pickle juice
- Salt and pepper
- seasoned salt
- 1 small red onion finely chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1 large green pepper - diced
- paprika
Instructions
- Peel and halve potatoes. Boil in large saucepan until tender.
- Cool and cut into 1/2" or smaller pieces. Fold in remaining ingredients all at once.
- Refrigerate 1 hour before serving.
Notes
Reserve a few slices of egg and pepper to use as garnish.
Maple Roasted Root Vegetables
Ingredients
- Carrots scrubbed & thickly sliced
- Parsnips peeled & thickly sliced
- Large sweet potatoes peeled & medium chunked
- White/reed potato chunked
- Buttercup or butternut squash medium chunked
- Turnip peeled & small chunked
- Sprig of rosemary
- Sprinkle of parsley
- One or two sage leafs
- 1-2 tablespoons butter
- 1/8 to 1/4 cup maple syrup
Instructions
- Preheat oven to 400 degrees.
- Any combination of the above to fill a two-quart baking dish. Place butter and maple syrup on veggies/herbs. Cover with aluminum foil, bake 45 to 50 minutes. Remove foil, stir. Bake uncovered an additional 15 -25 minutes until tender. This can be done several hours before baking. Leftovers make a nice addition to soups or stews.
Latkes (Potato Pancake)
Ingredients
- 3 lb. potatoes
- 2 eggs
- 1 tsp. salt
- 3 tbs. all-purpose flour or matzah meal
- 1/2 tsp. baking powder
- 1 onion minced
- Black pepper to taste
- Paprika to taste
- Vegetable oil for frying
Instructions
- Wash and peel the potatoes. Grate the potatoes with a grater or food
- processor. Soak in cold water for 5 mins.
- Drain off all liquid, and squeeze the excess liquid out
- by hand. Beat the eggs and mix with the grated potatoes and other ingredients,
- except the oil.
- Heat about 1/2 inch of oil in a skillet over medium
- high heat until very hot. Drop potato mixture by heaping tablespoons
- into oil .
- Use a pancake turner to flatten them
- out. Fry to golden brown on both sides (about 3 minutes per side).
- Drain on paper towels. Serve topped with applesauce or sour cream.
Electric Frying Pan
Green Pea Salad
Ingredients
- 4 cups green peas cooked and chilled
- 1/2 cup shredded carrot
- 1/2 chopped red bell pepper
- 1 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/2 cup ranch-style dressing
- 1/3 cup mayonnaise
- 1/4 teaspoon oregano
- 1/8 teaspoon fresh ground pepper
Instructions
- In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayonnaise, and seasonings. Mix and chill to let the flavors mingle.
Warm German Potato Salad
Ingredients
- 1 to 1 ½ Lbs new potatoes
- ¼ pound bacon
- 1 Medium onion coarsely chopped
- 1 stalk celery chopped
- ½ tsp sugar
- 1 tsp salt
- 1/8 tsp pepper
- ½ Cup Beef Stock
- ½ Cup cider vinegar
- Fresh chopped parsley
- Hard Boiled eggs optional garnish
Instructions
- Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into ¼ inch slices. You should have about 4 cups. Set aside
- Place bacon in a skillet and fry until almost crisp, add onion and celery, sauté until tender and transparent.
- Drain off all but one tablespoon of bacon fat; add sugar, salt & pepper to skillet stir until slightly browned. Add vinegar and stock and cook until mixture is slightly thickened.
- Pour hot dressing over potatoes; stir gently to blend. Add in the chopped fresh parsley. The potatoes should look glossy. Garnish with hard boiled egg slices, Serve Warm
Notes
Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury,
Brew Cheese
Ingredients
- German Beer & Cheese Fondue or Brew Cheese
- 3 ½ Oz Sharp Cheddar Cheese
- 1 ½ Oz Gruyere Cheese
- 4 Oz German Beer Pils or Lager
- 1 Tablespoon Flour
- 1 Tablespoon German Sweet Hot mustard or spicy brown mustard
- Dash of Worcestershire Sauce
- Few drops of Tabasco Sauce
Instructions
- Shred Cheeses into a bowl and toss with flour
- Heat beer in heavy bottom sauce pan until it bubbles, reduce to simmer
- Add Cheeses in batches; stir constantly until melted and fully incorporated
- Stirring constantly in a figure-eight pattern with wooden spoon, add in Mustard and Sauces.
- Transfer to a fondue pot or other serving dish
- Meanwhile if you are going to be using the vegetables and Wursts, blanch Cauliflower or Broccoli 2-3 minutes in boiling salted water
- In the same pan, bring the cooking water back to a boil and add the mini franks and pieces of bratwurst. Cook
- uncovered until all the liquid has evaporated. Add 1 Tablespoon butter to the pan to brown brats and franks and serve with fondue and other dipping selections.
- Have a fun time dipping and talking while enjoying your favorite German
- beer
Notes
You can use a variety of breads for dipping; the best are the more sturdy breads like Rye, Dark Wheat, Foccacia or Pumpernickel
Use cut up blanched vegetables like Cauliflower or Broccoli Florets
Pieced of Bratwurst and small party franks
Small pickled onions
Gherkin pickles
Any variety of apples sliced into wedges for dipping
Use cut up blanched vegetables like Cauliflower or Broccoli Florets
Pieced of Bratwurst and small party franks
Small pickled onions
Gherkin pickles
Any variety of apples sliced into wedges for dipping
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