1 small pkg. flake-style imitation crabmeat 6 ounces linguini 2 large minced garlic cloves 1 tsp. dried oregano 2 tbs. butter 1 medium tomato, chopped ½ cup whipping cream ½ cup sliced green onions ½ cup Swiss cheese ½ cup parmesan cheese Cook pasta according to package directions; drain. Cook garlic and oregano in butter […]
[Continue reading...]Linguini with White Clam Sauce
August 19, 2009 By
1/3 cup bread crumbs 48 little neck clams in the shell 1/3 cup olive oil 3 cloves garlic, crushed pinch hot pepper flakes 1/3 cup white wine 1 tbs. chopped parsley 1 lb linguini, cooked according to package directions Soak clams in water to cover for 5 minutes, rinse and scrub under running water. In […]
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19 August 2009 
Quebec Meat Sauce a la Laetitia
August 19, 2009 By
Grand-Mother’s non-traditional meat sauce that I’ve enjoyed since birth and now make regularly. This meat sauce is ideal when making a lasagna or simply over spaghetti. The chili powder and touch of clove gives this sauce a little taste unlike others. I suggest this Bolognese sauce recipe be doubled as it freezes very well and […]
[Continue reading...]Everyday Seafood Lasagna Roll Ups
August 18, 2009 By
6 lasagna noodles 1 can (15 ounces) Italian-style tomato sauce Filling: 1 pkg. imitation crab flakes 1 cup cottage cheese, drained ¼ cup parmesan 1 egg 1 tbs. parsley ¼ tsp. onion powder Cook noodles as directed on package. Rinse in cold water; drain well. Combine filling ingredients with fork. Spread 1/3 cup filling on […]
[Continue reading...]Prime Rib with Cabernet Jus
August 18, 2009 By
2-750 ml bottles Cabernet Sauvignon 4 cups beef stock or canned broth 2 cups ruby Port 3 large garlic cloves, peeled 1 large shallot, peeled, halved 2 bay leaves 3 tsp. dried thyme 1 6-pound boneless prime rib beef roast 4 large garlic cloves, pressed Combine first 6 ingredients and 1 tsp. thyme in a […]
[Continue reading...]Easy Pot Roast
August 18, 2009 By
1-2 lb. beef chuck underblade roast 1 pkg. Lipton onion soup mix ( dry ) 3 carrots halved and cut into 3 sections 6 potatoes cut into chunks 1 jar pearl onions not marinated 2 stalks celery cut into 3 sections salt & pepper to taste Preheat oven to 275 F. Place roast in a […]
[Continue reading...]Parslied Chicken Wellington
August 18, 2009 By
2 Tbs. butter 4 skinless, boneless chicken breast halves 1/2 package(17 1/4-ounces size) Puff Pastry Sheet (1 sheet) 1 egg, beaten 1 Tbs. water 4 ounces herbed cream cheese spread 1/4 cup parsley In medium skillet over medium-high heat, heat butter. Season chicken with salt and pepper. Add chicken and cook until browned. Remove chicken […]
[Continue reading...]Penne a La Vodka
August 18, 2009 By
1 Tbs. chopped garlic 2 Tbs. olive oil 4 cups diced tomatoes (2-28 ounce cans plum) 3/4 cup vodka 2 Tbs. fish stock 1/2 cup heavy cream 1 Tbs. butter 2 tsp. tarragon 6-8 ounces penne 3/4 cup romano cheese salt and pepper In large skillet over medium-high heat, sauté garlic in olive oil about […]
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18 August 2009 
New Orleans Jambalaya
August 18, 2009 By
Jambalaya is one of those super comforting dishes that’s simple to make and where there are some many variations. Jambalaya is a popular Louisiana dish with French and Spanish influences that consists primarily of seasoned rice with meat and vegetables. My favorite version is simple and featured chicken and andouille sausage. I sometimes also add […]
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18 August 2009 
Penne with Mushroom Sauce
August 18, 2009 By
Light yet hardy pasta that’s “meaty” from the Cremini mushrooms. 5 Tbs. butter 1 large onion, chopped 1 pound Cremini mushrooms, sliced 1 1/4 cups heavy cream 2 Tbs. dry Sherry 1/4 tsp. thyme 1 pound penne 1/4 cup parsley 3 Tbsp. Parmersan cheese Melt butter over medium-high heat. Add onions and sauté 8 minutes. […]
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