October 8, 2010 at 4:26 pm (eggs, extra virgin olive oil, fresh tomatoes, garlic, lemons, Main Dish, oven, parmesan, pepper, plain breadcrumbs, pork tenderloin, salt, stovetop, zucchini)
Prep time: 30 minutes
Cook time: 10 minutes
4 servings.
1 C bread crumbs
1/2 C finely grated Parmesan cheese
Salt and pepper
2 eggs
1 (1 lb) pork tenderloin, cut into 8 even pieces and pounded
1/2 C extra-virgin olive oil, divided
2 zucchini, halved lengthwise and sliced crosswise 1/4″ thick
2 cloves garlic, smashed and peeled
1 large tomato, cut into 1/2″ pieces
1 lemon, cut into wedges
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1. Preheat the oven to 250 degrees. In a wide shallow bowl, combine the bread crumbs, Parmesan and 2 pinches each salt and pepper; set aside. In another shallow bowl, beat the eggs. Turn each piece of pork in the crumbs to coat well, then coat with the eggs and again with the crumbs; transfer to a plate.
2. In a large skillet, heat 1/4 C olive oil over medium heat. Add 4 pork cutlets and cook until golden-brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 2 more tablespoons olive oil and the remaining cutlets.
3. In a medium skillet, heat the remaining 2 T olive oil over medium-high heat. Add the zucchini and garlic and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until warmed through, about 1 minute. Season with salt and pepper.
4. Serve 2 pork cutlets per person with the zucchini and lemon wedges.
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June 22, 2010 at 7:40 pm (Breakfast, cinnamon, cooking, cornstarch, Desserts, golden delicious apple, granulated sugar, oven, phyllo dough, plain breadcrumbs, raisins, rome beauty apple, vanilla, vegetable cooking spray)
Phyllo dough makes a crisp, flaky strudel crust even without the considerable quantity of butter called for in most recipes. You should serve this strudel while hot, however, as it loses crispness as it cools.
Serves 12.
1 T raisins
1/2 C hot water
4 medium apples, preferably Rome Beauty or Golden Delicious
1 T plus 1 t sugar
1 T cornstarch
Dash of cinnamon
1 t vanilla extract
5 (14 x 18″) sheets frozen phyllo dough, thawed)
Vegetable oil cooking spray
Fine dry bread crumbs
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Preheat oven to 375 degrees. Put raisins in small bowl and cover with 1/2 C hot water. Let soften 20 minutes then drain.
Peel, quarter, core and dice apples into small pieces. In large bowl, mix 1 T sugar and cornstarch. Add apples, cinnamon and vanilla. Stir to blend, then stir in raisins.
On a large work surface, place one phyllo sheet with longer side nearest you. Coat lightly with vegetable oil cooking spray and sprinkle lightly with bread crumbs. Repeat with remaining phyllo sheets, layering sheets one on top of the other.
Leaving a 2″ border along top and bottom and 1″ border along the sides, spoon apple filling onto bottom third of phyllo in a long 2″-wide cylinder. Starting from bottom edge, roll phyllo up and over filling to make a long fat rope. Squeeze short sides shut with your fingers.
Carefully transfer the “rope” to a baking sheet, either nonstick or lightly sprayed with nonstick spray. Bake until golden brown, about 30 minutes. Slice and serve right away.
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June 17, 2010 at 9:58 am (7 ingredients or less, broccoli, butter, cheddar, cooked turkey, cream of broccoli soup, cubed cooked chicken, milk, oven, plain breadcrumbs)
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4.
1 lb broccoli, cut into spears, cooked and drained
1 1/2 C cubed cooked chicken or turkey
10-3/4 oz cream of broccoli soup
1/3 C milk
1/2 C shredded cheddar cheese
2 T dry bread crumbs
1 T butter, melted
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Place broccoli and chicken in 2-qt shallow baking dish. Mix soup and milk. Pour over broccoli and chicken.
Sprinkle with cheese. Mix bread crumbs with butter. Sprinkle over top.
Bake at 450 degrees 20 minutes or until hot.
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June 12, 2010 at 8:35 pm (Autumn, black pepper, broccoli florets, cheddar, cornstarch, dijon mustard, milk, olive oil, oven, parmesan, salt, Side dish, soft bread crumbs, stovetop)
Everyone loves the taste of traditional broccoli-cheese casserole topped with tons of buttered crumbs. Here’s a flavorful, less fat-laden version. Besides containing vitamins A and C, this member of the cruciferous family provides riboflavin, calcium and iron.
Serves 8.
6 C loosely packed broccoli florets
1 t salt
Water to cover
3/4 C low-fat milk
2 T cornstarch
1 T Dijon mustard
1/2 t salt
1/2 t freshly ground black pepper
1 C grated cheddar cheese
1/2 C soft bread crumbs
1 T olive oil
1 T grated Parmesan cheese
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Preheat oven to 350 degrees.
Place broccoli and salt in covered saucepan with water just to cover. Bring to rolling boil over high heat. As soon as broccoli boils, remove from pan and drain in colander, reserving cooking liquid.
Plunge broccoli into ice water to stop cooking. Drain and set aside.
In saucepan place 3/4 C broccoli cooking water; add milk. Dissolve cornstarch in a little of the liquid. Add to pan with mustard, salt and pepper. Bring to boil, stirring constantly. Cook 3 minutes. Add cheese; stir to melt.
In bowl combine reserved broccoli with cheese sauce. Place in a lightly oiled ovenproof casserole.
In skillet, saute bread crumbs with oil, stirring, until golden, about 3 minutes. In bowl, toss bread crumbs with Parmesan cheese to mix. Sprinkle over top of broccoli casserole. Bake until brown and bubbling, about 40 minutes.
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June 10, 2010 at 2:03 pm (black pepper, dried thyme, extra virgin olive oil, French, frisee, goat cheese, plain breadcrumbs, Quick Dishes, red wine vinegar, Salad, salad greens, salt, stovetop, Summer)
Goat cheeses are ubiquitous in Provence and many are flavored with local herbs. Pan-grilling goat cheese and combining it with greens (especially frisée) is a French bistro favorite.
Serves 6.
4 oz fresh goat cheese log
1/2 C dry plain bread crumbs
Salt and freshly ground black pepper to taste
1/4 t dried thyme
6 C mixed greens, torn into bite-size pieces
Vinaigrette
1/4 C extra-virgin olive oil
2 to 3 T red wine vinegar
Salt and freshly ground pepper to taste
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Cut goat cheese log into 6 1/4″-thick slices. On a sheet of wax paper, mix bread crumbs, thyme, salt and pepper. Press both sides of each cheese patty into mixture. Set aside.
In large salad bowl, toss greens with vinaigrette. Divide the salad among 6 serving plates.
In medium skillet, heat oil over medium heat. Add cheese patties and cook just until cheese begins to melt and spread slightly, about 1 to 2 minutes on each side. Using a spatula, transfer one patty to each dressed salad. Serve immediately.
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May 1, 2010 at 3:11 pm (7 ingredients or less, Aldi ingredients, black pepper, butter, cabbage, cooked beef, fully cooked ham, oven, salt, savoy cabbage, Side dish, soft bread crumbs, stovetop, swiss cheese, Winter)
This dish is usually served as a vegetable course, but it can also be served as a first course. It is good reheated, and left over, it can be used in a soup or stew. To enrich it, add little pieces of leftover meat, such as ham, sausage or roast, as well as pieces of other vegetables. Use white cabbage or savoy cabbage, which is leafier.
Prep time: 5 to 10 minutes
Cook time: 45 minutes
Serves 6 to 8.
1 2-1/2 lb head cabbage
2 C water
1 t salt
1/4 t freshly ground black pepper
3 T butter
1/2 C grated Swiss cheese
2/3 C fresh bread crumbs
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1. Cut the cabbage in half, remove the core, and cut the cabbage across into 1/2″ slices.
2. Place the shredded cabbage in a pot, preferably stainless steel, and add the 2 C of water. Bring to a boil, cover, and simmer for about 20 minutes. By then the cabbage should be wilted and soft, but still a bit firm, and most of the water should have evaporated. If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist.
3. Pour into a gratin dish and sprinkle with the salt, pepper, butter and Swiss cheese. Sprinkle with bread crumbs and place in a 400 degree oven for 25 minutes.
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February 12, 2010 at 2:26 pm (dijon mustard, eggs, lemon juice, lemons, Main Dish, mayonnaise, parsley, salt, seafood seasoning, soft bread crumbs, stovetop, Summer, tartar sauce, vegetable oil, Vegetarian, zucchini)
John Shields, Chef and Owner of Gertrude’s in Baltimore
Servings: 4
2 cups coarsely grated zucchini
Salt
1 cup soft bread crumbs
1 egg, beaten
1 – ½ teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
Juice of ½ lemon
¼ cup chopped parsley
Vegetable oil, for frying
Tartar sauce
Lemon wedges
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Place the grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes in the colander, allowing excess moisture to drain. Squeeze to remove additional liquid. (Zucchini should be fairly dry.)
Place the zucchini and bread crumbs in a large bowl, and mix together well.
Place the egg, Old Bay seasoning, Dijon mustard, mayonnaise, lemon juice, and parsley in a small bowl. Mix well.
Pour the egg mixture into the zucchini-breadcrumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a sauté pan, and cook patties on both sides, browning well. If you like, serve with tartar sauce and lemon wedges. A platter of vine-ripened tomatoes and sweet corn on the cob as accompaniments are my favorites.
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February 11, 2010 at 9:09 pm (baby spinach, basil, ground turkey, italian-flavored bread crumbs, ketchup, Main Dish, oregano, oven, parmesan, pasta sauce, red pepper (cayenne), salt, scallions, spaghetti, stovetop)
Makes 4 servings.
Prep time: 20 minutes
Bake time: 25 minutes
6 oz baby spinach, divided
1 lb ground turkey
3 green onions, finely chopped
1/4 C seasoned dry bread crumbs
1/4 C ketchup
1 t dried basil, crushed
1/2 t dried oregano, crushed
1/2 t salt
1/4 t cayenne pepper
1/2 C grated Parmesan cheese
26 oz jar marinara sauce
12 oz dry spaghetti, cooked and drained
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Chop 1 C spinach and combine in large bowl with ground turkey, green onions, bread crumbs, ketchup, basil, oregano, salt and cayenne pepper, mixing well. Shape firmly into 12 (1 1/2″) balls. Roll each in Parmesan cheese. Place in 9 x 13″ baking dish, sprayed with vegetable cooking spray. Bake at 375 degrees, 20 to 25 minutes or until cooked through, turning once or twice.
Combine remaining spinach and marinara sauce in large skillet. Cook, stirring occasionally, until spinach is wilted and sauce is heated through.
Serve sauce over cooked spaghetti on 4 serving plates and top each with 3 turkey meatballs.
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October 15, 2009 at 1:48 pm (broiler, chicken cutlets, eggs, Italian, Main Dish, mozzarella, olive oil, parmesan, pasta sauce, pepper, plain breadcrumbs, salt, stovetop)
Prep: 35 minutes
Total: 35 minutes
Serves 4
3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
Salt and freshly ground pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices
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1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
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October 11, 2009 at 5:19 pm (basil, cooked brown rice, fresh basil, fresh oregano leaves, hot cooked rice, Italian, Main Dish, milk, onion, oregano, parmesan, pasta sauce, plain breadcrumbs, Quick Dishes, quick oats, red pepper (cayenne), spaghetti, stovetop, vegetable oil, Vegetarian, wheat germ)
Prep Time:25 min
Start to Finish:25 min
makes:6 servings
1 package (16 oz) uncooked spaghetti
2 cups cooked brown or white rice
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup plain bread crumbs
1/4 cup milk
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
1 egg, beaten
1/2 cup wheat germ
1 tablespoon vegetable oil
2 cups tomato pasta sauce
Shredded Parmesan cheese, if desired
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1. Cook and drain spaghetti as directed on package.
2. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
3. In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
4. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.
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