Pasta with Artichokes

January 26, 2013 Leave a Comment
Pasta with Artichokes

Pasta with Artichokes

This couldn’t be easier – take 20 minutes from start to finish!  It looks and tastes like you fussed.

Pasta with Artichokes/Diane Randesi/The Greco Family “Cook”Book

Pasta with Artichokes

3 Tbsp. red wine vinegar

3 green onions, cut up

½ jar (8.5 oz.) Sun-dried tomatoes, cut up (packed in oil- INCLUDE the oil)

2 jars (6.5 oz.) artichokes hearts, cut up (packed in oil – INCLUDE the oil)

6 pieces pepperoni, cut up (optional)

¾ Lb. Farfalle pasta

1 ½ cups broccoli flowerets

½ cup Parmesan cheese

While you are cooking the pasta in salted water (20 minutes – al dente), combine the first 5 ingredients in your pasta serving bowl.  Set aside.

During the last 2 minutes of cooking the pasta, add the broccoli flowerets.  Drain pasta and broccoli together.  Add cooked pasta and broccoli to the serving bowl.  Top with Parmesan cheese.  Toss and serve.

(THE ONE THING THAT IS GREAT ABOUT THIS DISH – YOU CAN USE ANYTHING IN IT)

(Recipe for the Pasta with Artichokes was in the Greco Family “Cook”Book, Diand Randesi, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Borrelli’s Shrimp Francese

January 21, 2013 Leave a Comment
Borrelli's Shrimp Francese

Borrelli’s Shrimp Francese

On Long Island there is a place called Borrelli’s Restaurant, they have been there since 1955.  I have eaten at Borrelli’s about eight times, and there is always a crowd waiting for a table.  The restaurant was featured in Long Island Trends for Borrelli’s  Shrimp Francese, so here goes.  

Borrelli’s Shrimp Francese Recipe

Borrelli’s Shrimp Francese

20 medium-large shrimp (approximately 1 ¼ Lbs.)

1 cup flour

3 eggs, beaten

6 Tbsp. butter

Salt and pepper to taste

2 Tbsp. lemon juice

½ cup dry white wine

*     ATTENTION    *     ATTENTION      *

I’ve added “SAVORY” meals such as beef, chicken, pork and fish to Annette’s Sweet Treats.  Hope you like it.

Peel, de-vein and butterfly shrimp; leaving tail attached.  Dredge on flour.  Shake off excess and dip in beaten eggs.  Heat the butter in a large heavy aluminum skillet.  (DO NOT USE AN IRON SKILLET, WHICH TENDS TO DARKEN SHRIMP). 

Sauté shrimp until lightly golden on both sides.  Sprinkle with salt and pepper to taste.

Sprinkle lemon juice over shrimp and add white wine.  Simmer uncovered stirring gently for a few seconds.  Garnish with fresh parsley and lemons.  Serve immediately.

(Recipe for the Borrelli’s Shrimp Francese was in Long Island Trends, January 2013.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cheddar Artichoke Quiche Cup

January 16, 2013 Leave a Comment
Cheddar Artichoke Quiche Cups

Cheddar Artichoke Quiche Cups

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

Santa himself couldn’t resist sampling these savory bites chockfull of artichokes, onion and cheese.  They’re at the top of my family’s list for every holiday gathering.  And whether I serve them hot or cold, there are never any left.

Cheddar Artichoke Quiche Cup Recipe

Cheddar Artichoke Quiche Cups

2 jars 7 ½ oz. each) marinated artichokes hearts

1 small onion, finely chopped

1 garlic clove, minced

4 eggs, beaten

¼ cup dry bread crumbs

¼ tsp. ground mustard

1/8 tsp. pepper

1/8 tsp. hot pepper sauce

2 cups (8 oz.) shredded cheddar cheese

2 Tbsp. minced fresh parsley

Drain artichokes, reserving half the marinade.  Chop artichokes; set aside.  In a skillet, sauté onion and garlic in reserved marinade until tender; set aside.

In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce.  Stir in the cheese, parsley, reserved artichoke and onion mixture.

Fill miniature muffins cups three fourths full.  Bake at 325 F. for 15-17 minutes or until set.  Cool for 5 minutes before removing from pan to wire racks.  Serve warm.  Refrigerate leftovers.     4 dozen

(Recipe for Cheddar Artichoke Quiche Cups  was on tasteofhome.com/Recipes – 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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City Chicken

January 15, 2013 Leave a Comment
City Chicken

City Chicken

This is a “season-as-you-like” recipe for City Chicken, with which you can’t go wrong.  The amount of meat you wish to prepare and the size of the bowl in which you marinate it, will determine the amount of the other ingredients you’ll need.

 

City Chicken/Jackie Weston/The Greco Family “Cook”Book

City Chicken

Boneless chicken, veal or pork – Recipe adjusts for quantity desired (see instructions)  

Marinade:    lemon juice

Vinegar

Salt and pepper

Garlic powder

Parsley

Small wooden sticks for skewering meat

Egg, beaten – Quantity depends on how much meat is being prepared

Bread crumbs

Vegetable oil

 

Cut bite-sized pieces of chicken, veal or pork.  Place into a bowl.  Pour equal parts of lemon juice and vinegar to cover the meat.  Season to taste with salt, pepper, garlic powderand parsley.  Mix thoroughly.  Cover and marinate for at least 2 hours or overnight.

Place meat on wooden sticks (about 4-5 per stick).  Dip into beaten egg seasoned to taste with salt and pepper.  Dip into bread crumbs to coat.  Fry in oil.  Remove when browned, and place into a baking dish.

Bake 350 F. for 45-60 minutes.  These can be served as an appetizer or as a main dish.

(Recipe for the City Chicken was in The Greco Family “Cooks”Book, Jackie Weston, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Bacon-Pecan Stuffed Mushrooms

January 14, 2013 Leave a Comment
Bacon-Pecan Stuffed Mushrooms

Bacon-Pecan Stuffed Mushrooms

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Bacon-Pecan Stuffed Mushrooms Recipe

Bacon-Pecan Stuffed Mushrooms

1 Lb. large fresh mushrooms

4 Tbsp. butter, divided

2 Tbsp. canola oil

¼ tsp. salt

2 Tbsp. finely chopped onions

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 Tbsp. chopped pecans

2 Tbsp. sherry or beef broth

2 Tbsp. sour cream

2 Tbsp. minced chives

Remove mushrooms stems.   In a large skillet, heat 2 tablespoons butter and oil over medium-high heat.  Sauté mushroom caps for 2 minutes on each side; sprinkle with salt.  Remove with a slotted spoon to paper towels.

In the same skillet, sauté onion in remaining butter until tender.  Remove from the heat; stir in the remaining ingredients.

Spoon into mushroom caps.  Place on a broiler pan, broil 5 inches from the heat for 2-3 minutes or until filling is browned.  Serve warm.       12-14 appetizers

(Recipe for Bacon-Pecan Stuffed Mushrooms  was on tasteofhome.com/Recipes – 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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Ziti with Broccoli

January 11, 2013 Leave a Comment
Ziti with Broccoli

Ziti with Broccoli

This is a great main dish or side dish.  It comes in handy during the Lenten season when you run out of meatless dishes to serve

Ziti with Broccoli/Mary Beth Schofield/The Greco Family “Cook”Book

Ziti with Broccoli

1 ½ Lb. broccoli

8 sprigs, fresh, leaves only

2 large cloves of garlic, mashed

3/4 Lb. of Ziti pasta

¼ cup olive oil

2 Tbsp. butter

¼ cup Parmesan cheese, freshly grated

½ tsp. pepper, freshly ground

Cut stems off broccoli and wash thoroughly.  Chop parsley and garlic together.  Steam broccoli.  In another pot, cook Ziti in boiling salted water (al dente) about 20 minutes.

Combine olive oil, butter, parsley and garlic. Mix. Warm this sauce for 2 minutes.  DO NOT COOK OR BURN.

Drain broccoli and Ziti as soon as cooked.  Place pasta and broccoli in the hot pot that the Ziti was cooked in, and pour the sauce over both.  Sprinkle with cheese and black pepper.  Stir.  Transfer to serving dish and serve immediately.

 (Recipe for the Ziti with Broccoli was in the Greco Family “Cook”Book, Mary Beth Schofield, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Barbecue Meatballs

January 10, 2013 Leave a Comment
Barbecue Meatballs

Barbecue Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

I came across this recipe while living abroad many years ago.  These meatballs are as finger-licking good as barbecued ribs but easier to eat.

                Dane Harvill                                                                              Mosca, Colorado

Barbecue Meatballs Recipe

2

Barbecue Meatballs

2 eggs

½ cup evaporated milk

1 cup dry bread crumbs

1 small onion, chopped

1 tsp. salt

½ tsp. pepper

2 Lbs. ground beef

Sauce:    1 ½ cups water

2/3 cup packed browned sugar

¼ cup chili sauce

3 Tbsp. cider vinegar

3 Tbsp. soy sauce

2 Tbsp. ketchup

1 ½ tsp. ground ginger

¼ tsp. salt

1/8 tsp. pepper

Dash Worcestershire sauce

In a large bowl, combine the first six (6) ingredients.  Crumble beef over mixture and mix well.  With wet hands, shape into 1-inch balls.  In a large skillet, brown meatballs in small batches over medium heat, turning often.  Remove with slotted spoon and keep warm; drain.

In the same pan, combine sauce ingredients.  Bring to a boil over medium heat.  Reduce heat; add the meatballs.  Simmer uncovered for 30 minutes or until sauce is absorbed.       6 ½ dozen

 

(Recipe for Barbecue Meatballs was on tasteofhome.com/Recipes – 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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Chicken Soufflé

January 7, 2013 Leave a Comment
Chicken Souffle

Chicken Souffle

This is a recipe that my sister gave me years ago.  It is a favorite.  (From 1998)

Chicken Soufflé/Alice Kopcik/The Greco Family “Cook”Book

Chicken Soufflé

4 cups chicken, cooked and diced (may substitute ham or turkey)

¼ cup onion, chopped

½ cup celery, chopped

½ cup mayonnaise

Salt and pepper, to taste

Pepperidge Farms Stuffing Mix, to cover bottom of pan

2 eggs

1 ½ cups milk

1 can Cream of Mushroom Soup (may substitute chicken soup)

1 cup Cheddar cheese

Mix cooked chicken, onions, celery, mayonnaise, salt and pepper as for a salad.  Grease 13×9” pan and spread bread crumbs in a thin layer.  Spread chicken salad over bread crumbs.  Beat together eggs and milk.  Pour over chicken mixture.  Let stand ½ hour.  Pour undiluted cream of mushroom soup over the top.

Cover with foil and refrigerate overnight.  Bake 325 F. for 50 minutes covered.  Remove foil and add grated cheddar cheese.  Bake 10 minutes more until cheese melts.  Cut and serve.

(Recipe for the Chicken Soufflé was in the Greco Family “Cook”Book. Alice Kopcik, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Herb-Baked Fish

January 6, 2013 Leave a Comment
Herb-Baked Fish

Herb-Baked Fish

Herb-Baked Fish/Ann Marie VanOostendrop/The Greco Family “Cook”Book 

Herb-Baked Fish

1 ½ cups chicken bouillon, hot

½ cup rice, uncooked regular

¼ tsp. Italian seasoning

¼ tsp. garlic powder

1 (10 oz. pkg.) broccoli, frozen, thawed and drained

1 can fried onions

1 Tbsp. Parmesan cheese

1 Lb. (any kind) fresh fish fillets

Paprika, to taste

Cheddar cheese, as desired

Combine hot bouillon, rice seasoning, and garlic powder in an 8×12” baking dish.  Bake uncovered for 10 minutes.  Top with broccoli, ½ can onions and Parmesan cheese.  Place fish (I usually use Orange Roughy or Haddock) diagonally down center of dish, sprinkle with paprika, and bake covered 375 F. for 20-25 minutes.  Loosen rice with fork, top with cheddar cheese and the rest on the onions.  Bake 3 more minutes (uncovered) until golden brown.

(Recipe for the Herb-Baked Fish was in the Greco Family “Cook”Book, Ann Marie VanOostendrop, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Spinach Dip

January 3, 2013 Leave a Comment
Spinach Dip

Spinach Dip

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

Spinach Dip/by Sue Greco/The Greco Family “Cook”Book

Spinach Dip

1 (10 oz.) pkg. frozen spinach, chopped, thawed and squeezed

1 cup mayonnaise

½ cup scallions, thinly sliced

½ parsley, fresh, chopped

¼ cup plain yogurt

¼ tsp. salt

1/8 tsp. pepper

1 Lb. round rye bread (plus an extra loaf for more to dip)

Mix all ingredients (except bread) and chill in refrigerator.  Carefully slice off top of bread round, and hollow out the center.  Use the hollowed-out pieces for dipping. 

Pour chilled dip into hollow bread round.  Place cut-up bread on the serving plate around the bread round.  Replace top of bread round until ready to serve or when transporting.  When ready to serve, cut up an extra loaf of bread into pieces for dipping.  Store in refrigerator. 

(Recipe for the Spinach Dip was in the Greco Family “Cook”Book, Sue Greco, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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