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Pasta, salad and side dish

Discussion in 'Off-Topic' started by GlenBaccarat79, Jul 10, 2016.

  1. GlenBaccarat79

    GlenBaccarat79
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    Here, easy for you guys to cook. EZ and always be spot-on these recipes. Stop with the canned sauces and the pre packaged salads!

    SALAD:

    Sausage (Italian sweet, but can be your favorite)
    Olives
    Jalapeno (or jalapeno stiffed olives)
    Prosciutto
    Cherry Tomatoes
    Basil Leaves
    Arugula & Spinach for the base greens
    Mozzarella cheese

    Olive Oil drizzled
    Tajin Seasoning (Mexican popular powdered seasoning in supermarket, Tajin is the brand name)
    Ranch or Cucumber dressing

    Optional Anchovies
    __________________________________________________________________________________
    Side Dish:

    Bok Choy

    Wash, cut leaves from bunch, place in fry pan with olive oil

    Tarragon seasoning
    sliced and minced garlic
    pepper flakes
    celery salt

    finish with Oyster sauce drizzled while cooking
    add sliced mushrooms

    ____________________________________________________________________________________

    Home made pasta sauce from scratch

    serves 4-6 plates

    2 cans tomato sauce, 28 oz each
    2 cans whole tomatoes, 28 oz each (drain the juice from each)
    1 can tomato paste, 6 oz.
    Olive oil 2-3 ounces
    Garlic
    Cilantro (hand full)
    Basil (hand full)
    Sugar, 4-5 large tablespoons
    Salt to taste
    Slice up sweet onion to taste
    1/2 to 1 cup of wine

    Drain the canned tomatoes and crush and shred each tomato with your hands, add to pot. Chop up basil and cilantro. Add some sliced peppers and/or celery if you like. Add meatballs or sausage if you like.

    Cook well until done to your tastes. Add to your favorite pasta.

    That's it..............
     
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  2. shifter

    shifter
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    I still use your pasta sauce recipe from years ago!

    You must be a registered user with confirmed email address to view this content.
    Register or Login
     
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  3. GlenBaccarat79

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    I cut the parsley out and added the sugar and a bit of salt.
    That original did not have the base of the regular tomato sauce in the can either????

    Use the best quality tomato sauce, tomatoes and paste such as "Dei Fratelli" not Hunts or a store brand, real important.

    Thanks, glen.
     
  4. M_ILIS

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    Cilantro in an Italian sauce? Hmmm, I would've never dreamt that works.
     
  5. GlenBaccarat79

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    Here is a quick and usually raved about Appetizer on a Stick. I found this put away in my notes from a restaurant I used to be partners in from NYC back in the 90's.

    Buy the best quality stuff always, it makes a huge difference.

    Salami (buy the roll/log and cut up small chunks)
    Prosciutto (fold into small squares)
    Cherry Tomatoes
    Pepperonci Peppers (in the glass jar, drained)
    Olives (green, black, mixed, whatever your tastes)
    Baby Arugula (one piece stuck between items maybe 3 or 4 pieces)

    [if you like shrimp, go ahead and cook some up in a tad bit of olive oil and add those to it]

    Drizzle over it to taste just before serving--the following:

    Ranch dressing with sunflower seeds and squeezed lime slice
    OR
    Wasabi Mango Sauce (in the market in the BBQ and dressing item section usually)
    OR
    (you have to play with it and get the amounts to your taste--the following):
    Cucumber sauce-Mustard-Wine-minced Pickles)

    Stick each item on a skewer/stick, arrange whichever you like, drizzle one of the sauce just prior to serving.
     
    #5 Jul 10, 2016
    Last edited: Jul 10, 2016
  6. GlenBaccarat79

    GlenBaccarat79
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    Another salad found in the notebook:

    Base of Arugula and spinach placed on top of leafs of Romaine
    Prosciutto
    Black olives
    Avocado slices
    Pineapple chunks sliced up
    Jalapeno slices (to taste)
    Sliced tomatoes
    Mozzarella (buy the fresh large round mozzarella balls and break them apart in small pieces)

    Sprinkle cilantro over top of dressing
    Candid walnuts

    DRESSING:

    Ranch dressing with mayo mix in to stiffen it up a bit and also sunflower seeds mixed in; Or
    Cucumber sauce, wine, mustard and minced pickles.
     
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  7. GlenBaccarat79

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    The Ultimate Meatballs!

    (I had this one from my restaurant in NYC also)

    Recipe came from some guys down on 86th Street in Brooklyn, NY


    1/2 Pound Veal
    1 Pound Ground Beef
    1/2 Pound Ground Sausage

    Chopped Parsley 2 tablespoons
    2 Celery Sticks (super fine chopped)
    6 Mint Leaves (very fine minced)
    1/3 Cup Dry Bread Crumbs
    4 Slices white bread, crust and sides removed, chopped up
    Oregano, 1 tablespoon
    1 Cup Grated Parmesan Cheese
    2 Teaspoons salt (or to taste)
    1/2 Teaspoon black pepper (or to taste)
    1/4 teaspoon Nutmeg
    2 Eggs
    Olive Oil
    Vegetable Oil
    Garlic, 2 Tablespoons, fresh or minced, (or to taste)
    1/2 Cup Red Chianti Wine
    3/4 Cup Water

    Mix all the meats together with the bread crumbs, cheese, until well blended together. Then add all your seasonings, mix again well. Then add the eggs, water and the wine. Once again, mix well.

    Should be around 18 meatballs or so. Put the olive and vegetable oil, 50-50 mix into a large skillet pan and heat up the oil. Cook on a low to medium heat. Cook the meatballs in batches and do not over fill the pan, leave plenty of room between the meatballs when you place them into the pan. Cook then about half way if you are going to make sauce also, finish in the sauce. If you are not making a batch of sauce, these should take about 12-14 minutes to cook.
     
  8. GlenBaccarat79

    GlenBaccarat79
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    $12.00 to $15.00 a bottle Wine.

    Found a great California wine called "Butterfly Kiss". Try it. Especially with Pastas, Burgers, Chili and Salads!

    They make a few variations, Moscato, Chardonnay, Pinot, Red Blend and Pink.

    The Moscato's description went like this. "Aromas of Honeydew, apricot, gently kissed by orange blossom, candid pineapple, and a hint of lime zest. Silky and lush, combing rich fruit and fresh melon flavors, lifter by a vibrant zing of lemon-lime, which extends across the mouthwatering finish".

    Great find for well under $20.00. IMO.
     
  9. Hoofy7

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    Sounds good. I make my own sauce and meatballs too. This time of year I have lots of fresh tomatoes from the garden and I use those instead of canned. It takes two days of simmering though to get it right doing so.
     
  10. GlenBaccarat79

    GlenBaccarat79
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    Somehow the canned tomatoes (juice drained out) seem to come out better than using the fresh ones do. Remember, don't buy the cheap brands or the store brands, huge difference in taste and quality.
     
    #10 Jul 11, 2016
    Last edited: Jul 11, 2016
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