Linguine with Shiitake (or button mushrooms) with Cream Sauce

5 to 6 dried shiitake mushrooms (or button mushrooms)
1 pound uncooked linguine
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup dry white wine
1 cup whipping cream

In a small bowl, cover shiitakes with 1 1/2 cup boiling water. Let stand 30 minutes to re- hydrate.  Drain mushrooms, reserving water.  Chopping the mushrooms, and place between paper towels to dry.  If using button mushrooms, slice mushrooms and saute with 1 tablespoon of olive oil. Salt to bring out the excess water. Drain and set aside.

Meanwhile, prepare linguine according to package directions; drain and keep warm

In a large skillet, heat olive oil over medium high heat. Add garlic and coat stirring, 1 minute or until fragrant but not brown.  Carefully add wine and simmer until reduced by half.  Add mushroom water and reduce again by half. When the water level gets low, turn heat down significantly. Add mushrooms and cream; reduce until desired consistency.  Add cooked linguine and toss to coat. Sprinkle Parmesan cheese on top.

What's for dinner? Mom: Pesto Chicken Pasta

What's for dinner? Mom: Pesto Chicken Pasta: 1 16-ounce package uncooked penne pasta (or any shape) 2 boneless, skinless chicken breast halves Montreal chicken seasoning (optiona...

Pesto Chicken Pasta

1 16-ounce package uncooked penne pasta (or any shape)
2 boneless, skinless chicken breast halves
Montreal chicken seasoning (optional)
Salt and ground black pepper
1 7 ounce container refrigerated basil pesto (or homemade)
1 cup finely shredded Parmesan cheese

Cook pasta al dente according to the package directions. Add pasta to salted water that's at a rolling boil. Boil for 2 minutes; remove from heat, cover and let sit for 7 minutes undisturbed. Drain. Perfect every time with any pasta.

Season chicken breast halves with Montreal chicken seasoning, if desired, and salt and pepper.  In a large nonstick skillet cook chicken 8 to 12 minutes or until no longer pink.; turning once. Transfer to a cutting board and slice thinly.

In a serving bowl, combine cooked pasta, chicken, pesto and Parmesan cheese.

Serve immediately.

Fresh Spring Rolls

Ingredients:

10 to 12 sheets round rice paper
1 cup shredded raw carrots
1 cup bean sprouts, rinsed and patted dry
1 cucumber, seeded and cut into thin 2 inch long strips
1 1/2 cups cooked rice noodles
1/2 cup finely chopped peanuts or cashews
10 to 15 large fresh basil or mint leaves
Purchased peanut sauce or hoisin sauce

Line a large baking sheet with plastic wrap; if desired spray very lightly with non-stick cooking spray. Set aside.

Bring a large skillet of water to a simmer over high heat, reduce heat to low. Place 1 sheet spring roll rice paper in the skillet for 5 to 10 seconds to soften; very carefully remove with two pairs of tongs (paper tears easily so be gentle).

Place rice paper flat on a clean work surface. Working quickly. Place a small amount of carrot and bean sprouts at one end of the paper. Top with some cumber strips, rice noodles and chopped peanuts. place 1 to 2 basil leaves flat on the top of the file of filing. Fold the bottom of the rice paper over the filing, fold in rice paper sides (as if rolling up a burrito or egg roll). Tightly roll up rice paper and filling; place seam side down on prepared sheet pan. Serve immediately or refrigerate until ready to serve. Serve with peanut or hoisin sauce. Makes 5 to 6 spring rolls.

Diana's Almond Butter Cake

Ingredients:

1 cup butter (no substitutes), at room temperature
1 cup almond paste (do not us almond filling)
2 eggs
2 cups granulated sugar
1/2 teaspoon almond flavoring
2 cups all purpose flour
1 egg white
sliced almonds
Coarse decorating sugar

In a large bowl, combine butter, almond paste, 2 eggs, granulated sugar, and almond flavoring. Beat with an electric mixer on medium to high speed for 5 minutes or until light and fluffy. add flour and blend well.

Spread batter into two 8 inch round cake pans that have been buttered, floured, and lined with parchment paper. In a small bowl, beat 1 egg white with 1 tablespoon water.  Brush egg mixture on the two cakes.  Sprinkle with sliced almonds and coarse decorating sugar. Bake in a 325 degree oven for 40 minutes to 42 minutes or until a toothpick inserted near the center comes out clean. Makes 16 servings.

What's for dinner? Mom: Stuffed Flank Steak Roll

What's for dinner? Mom: Stuffed Flank Steak Roll: 1/3 cup finely chopped onion (1 small) 2 cloves garlic, minced 1 tablespoon olive oil 1 10-ounces package frozen chopped spinach,...

Stuffed Flank Steak Roll

1/3 cup finely chopped onion (1 small)
2 cloves garlic, minced
1 tablespoon olive oil
1 10-ounces package frozen chopped spinach, thawed and well drained
1/3 cup golden raisins, snipped (optional)
1/4 cup pine nuts, toasted and chopped
1/4 finely shredded Asiago cheese
1 teaspoons finely shredded lemon peel
salt
ground black pepper
1 2-pound beef flank steak, cut 1 inch thick
6 slices smoked provolone cheese (4 ounces)
2 ounces very thinly sliced prosciutto
2 tablespoons olive oil

1. Preheat oven to 425 degree. In a large skillet cook onion and garlic in the 1 tablespoon hot olive oil over medium heat about 4 minutes or until tender. Remove from heat. Stir in spinach, raisins, pine nuts, Asiago cheese, lemon peel, and salt pepper to taste. Set aside.

2. Butterfly the flank steak by cutting it in half horizontally to, but not through, the opposite side, opening the steak like a book.  Place the steak between two pieces of plastic wrap. Using the flat side of a meat mallet, pound steak lightly into a rectangle about 1/2 inch thick. Discard plastic wrap. NOTE: you can always ask your meat market to do this for you.

3. Spread spinach mixture evenly over flank steak to within 1 inch of edges. Layer provolone cheese and then prosciutto over top. Fold steak into a spiral, making sure the ends stay tucked in. Using heavy 100-percent cotton kitchen string, tie roll at a 2-inch intervals. Place roll on a rack in a shallow roasting pan. Brush roll all over with 2 tablespoons olive oil and season with additional salt and pepper.  Insert an oven going meat thermometer into the center of the roll.

4. Roast, uncovered, about 45 minutes or until internal temperature registers 135 F for medium rare. Cover with foil; let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145 F. For medium, roast for 55 minutes or until internal temperature registers 150 F. Cover with foil; let stand for 15 minutes. Temperature of meat after standing should be 160 F. Slice meat into 3/4 inch thick slices.
Makes 16 servings.

Veggie Bars

Recipe from Jeannie Majka-Sherwood, Kenneth City, Florida

Nonstick cooking spray

2 8-ounces refrigerated crescent rolls (8)
1 cup mayonnaise
2 8-ounces packages cream cheese, softened
1 1-ounces envelope ranch dip mix
1 medium green and/or red sweet peppers, sliced
1 cup small broccoli florets
1 cup chopped cauliflower
1 cup sliced mushrooms
1 cup coarsely shredded carrots
1/4 cup chopped green onions
1 8-ounces package shredded cheddar cheese


1. Lightly coat a 15-10-x inch baking pan with non-stick cooking spray.
2. Unroll and place crescent roll strips on the prepared pan. Shape to form crust going only lightly up sides. Bake according to package directions or until slightly browned. Cool completely on a wire wrack.
3. Meanwhile, in a bowl stir together mayonnaise, cream cheese and ranch dip mix. Spread over cooled crust.
4. Arrange veggies on top of cream cheese mixture. Press lightly into cream cheese mixture.  Sprinkle with cheddar cheese. Top with plastic wrap and chill 3 hours or overnight.

Makes 12-24 servings.

Lupe Tortilla's Lime Beef Fajitas

Lupe Tortilla's Fajitas

2 lbs skirt steak
3 garlic cloves, peeled and mashed
1/3 cup vegetable oil, plus 2 tablespoons vegetable oil
4 tablespoons tequila
1 teaspoon salt
4 tablespoons fresh lime juice (from real limes)
1 large white onion, sliced into thin crescents (half rings)
3 green bell peppers or assorted color bell peppers, cut into strips
1 teaspoon ground cumin

Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet.

Place the pieces of meat into a non-reactive bowl.
Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.
Pour over the meat and marinade for 2 hours.

Remove the meat from the marinade and grill over hot coals or in a
grill pan or skillet over med-high heat. Do not allow meat to dry by overcooking.
Heat the remaining 2 tbsp vegetable oil and sauté peppers and onions over
med-high heat until they are crisp/tender.

Cut the grilled meat into strips and serve with pepper and onion mixture.

Serve with warm flour or corn tortillas.
Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese

La Madeline's Bowtie Pasta Salad

~la Madeleine's Bowtie Pasta Salad~

16 oz. bowtie pasta

8 Tbsp. pesto

1/2 Cup sun dried tomatoes, diced

1/2 Cup Roma tomatoes, diced

4 Tbsp. Parmesan cheese, grated

1/2 Cup spinach, diced

1/2 Cup green onions, diced

4 Tbsp. Caesar dressing

*Cook pasta until al dente. Let cool slightly. Add all the other ingredients

& mix well. Serve chilled with hot soup or alongside

crusty bread. Enjoy!*

Lemon Butter Chicken Breasts

6 skinless, boneless chicken breast - halves (1 1/2 to 2 pounds total)
1/2 cup all purpose flour
1/2 teaspoon salt
2 teaspoons lemon-pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoon lemon juice
Hot cooked rice (optional)

1. Place each chicken breast half between two pieces of plastic wrap, using the flat side of a meat mallet, pound chicken lightly to 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow dish, stir together flour and salt. Dip chicken into flour mixture, turning to coat each side. Sprinkle chicken with lemon pepper seasoning.
2. In a 12 inch skillet, cook chicken, half at a time, in hot butter over medium high heat about 6 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
3. Return all chicken to skillet, overlapping pieces slightly and arrange lemon slices around chicken. Drizzle with lemon juice. Cook for 2 to 3 minutes or until pan juices are slightly reduced. Transfer chicken and lemon slices to a serving plate. Pour pan juices over chicken. If desired, serve with hot cooked rice.

Mixed Berry-Limoncello Sangria

1 cup fresh raspberries
1 cup halved fresh strawberries
1/2 cup fresh blackberries
1 medium lemon, thinly sliced
1/2 of a 12 ounce can (3/4 cup) frozen pink lemonade concentrate, thawed
1/2 cup limoncello (Italian lemon liqueur)
1 750 milliliter bottles Prosecco or sparkling wine, chilled

1. In a large pitcher or glass jar combine raspberries, strawberries, blackberries, and lemon slices. Stir in lemonade concentrate and limoncello. Cover and chill for 4 to 24 hours to blend flavors.
2. Before serving; slowly pour Prosesso into fruit mixture; stir gently. Serve sangria in glasses over ice.

Fresh Strawberry Lemon Pie

1 recipe Pastry for a single crust pie or frozen pie crust
9 cups fresh strawberries, stemmed and halved
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
Several drops red food coloring (optional)
Fresh Mint Leaves (optional)
Finely Shredded lemon Peel

1. Preheat oven to 450 degrees. Prepare pastry for pie crust or use ready made crust (frozen). Bake in oven for 6 to 8 minutes. Cool on a wire rack.
2. For strawberry glaze, in a food processor or blender combine 1 1/2 cups of the strawberries and the water. Cover and process or blend until smooth. In a medium saucepan stir together sugar and cornstarch; stir in pureed strawberries, Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 3 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes without stirring.
3. In a large bowl combine the remaining 7 1/2 cups strawberries and the strawberry blaze; toss gently to coat. Transfer strawberry mixture to the baked shell.
4. Chill pie for 1 to 3 hours. (After 3 ours, the bottom of the pastry will start to soften) If desired, top with lemon peel and fresh mint leaves. 

Crumly Cogwhells Tortilla Soup

Crumly Cogwheels Tortilla Soup

Recipe By     : Crumly Cogwheels & Houston Chronicle, May 1997

Serving Size  : 10   Preparation Time :0:00

Categories    : Mexican/Tex-Mex                  Soups & Stews

   Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

    1      bunch         cilantro -- washed well

                         -- (leaves only)

    4                    garlic cloves

    1      small         onion -- chopped

    2                    fresh serrano peppers

    1      can           (10-ounce) tomatoes with green chilies

    3      quarts        chicken stock

    1      can           tomato sauce (8 oz)

    2      teaspoons     ground cumin (cominos) -- (2 to 3)

    1      teaspoon      salt -- (up to 2)

    2      tablespoons   cornstarch dissolved in a small amount of

                         -- water

                         corn tortillas (about 20) -- cut into thin

                         -- strips

                         vegetable oil

    2      cups          shredded grilled or poached chicken

                         -- breasts (about 2 ounces per serving)

    1      1/2 cups      shredded monterey jack cheese -- (up to 1)

                         -- (about 1 ounce per serving)

    2                    avocados -- peeled, pitted and

                         -- sliced

Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a

blender or food processor. Heat stock and add puréed mixture with tomato

sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1

hour. Stir dissolved cornstarch into stock. Fry tortillas strips in oil

until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top

with chicken and ladle the stock over top. Garnish with shredded cheese and

2 or 3 avocado slices. Makes 10 to 12 servings

Lemony Jalapeno Hummus

You Will Need

• One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
• 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
• 2  large garlic clove, minced
• 4 tablespoons olive oil, plus more for serving
• 1/2 to 1 teaspoon kosher salt, depending on taste
• 1/2 teaspoon ground cumin
• 2 to 3 tablespoons water
• Dash of ground paprika for serving
• 1 teaspoon fresh ground pepper
• 1/2 jalapeno

Blend garlic cloves, lemon juice and jalapeno's in blender. Add in chickpeas and all seasoning and blended in blender on high speed until creamy. If needed add in more olive oil. Taste and more seasonings as needed.