A Collection of Gourmet and Homemade Recipes

White Clam Sauce with Linguine

Servings:

Cooking Time:

Ingredients:

• ½ pound Linguine
• 1 tbsp Olive oil
• 1 tsp Garlic, minced
• 1 ½ tsp Parsley, chopped
• ½ tsp Oregano
• ¼ cup White wine
• 1 cup Clam juice (bottled)
• ¾ cup Clams, minced (canned)

Instructions:

1. Cook the pasta, drain, rinse, and set aside.
2. Heat the oil in a heavy skillet over medium heat.
3. Add the garlic and saute for one minute.
4. Add the parsley, oregano, wine, and clam juice.
5. Bring to low simmer.
6. Add the clams and cooked pasta to the mix.
7. Simmer for about 2-3 minutes.
8. Serve warm.

A simplified version of a classic Italian dish.

Penne Pasta with Sharp Cheddar Cream Sauce

Servings:

Cooking Time:

Ingredients:

• 4 cups Penne pasta, cooked and drained
• 1 ½ tbsp Butter
• 1 ½ tbsp Flour
• 3 cups Milk
• 1 ½ cups Sharp cheddar cheese, grated
• ¼ tsp Worcestershire sauce
• ⅛ tsp Cayenne pepper

Instructions:

1. Cook the pasta according to package directions, drain and set aside.
2. In a heavy saucepan, melt the butter.
3. Whisk in the flour and cook for 3 minutes, stirring frequently.
4. Stir in the milk and slowly heat for about 2 minutes.
5. Wisk in the cheese.
6. Add the Worcestershire and cayenne pepper.
7. Keep at a low simmer for 20 minutes, stirring frequently.
8. Toss with the pasta and serve warm.

Think of this as a fancy macaroni and cheese.

Spring Potato Strata

Servings:

Cooking Time:

Ingredients:

• 2 tbsp butter or margarine
• 3 medium leeks, thinly sliced
• 5 cloves garlic, minced
• 2 cups coarsely chopped red bell peppers
• 8 ounces sliced mushrooms
• 2 ½ lbs potatoes (about 8 medium), cut into ¼-inch thick slices
• 2 ½ cups shredded fontina or Swiss cheese
• 5 large eggs, lightly beaten
• 1 ¼ cups milk
• 1 ½ tsp salt
• ½ tsp pepper
• ½ tsp fresh thyme, chopped (optional)
• Nonstick cooking spray

Instructions:

1. Preheat oven to 375°.
2. Lightly spray a 13 x 9 inch baking dish with the nonstick cooking spray; set aside.
3. In a large skillet, heat butter over medium-high heat until it melts.
4. Sauté and stir leeks and garlic 1-2 minutes or until leeks are tender.
5. Add bell peppers and mushrooms, cooking 4-6 minutes or until peppers are browned. Remove from heat and set aside.
6. Layer half of the potatoes onto the bottom of the prepared dish and sprinkle with 1 ½ cups of the cheese.
7. Spoon vegetable mixture over cheese. Layer remaining potatoes over the vegetables.
8. In a medium bowl, whisk together eggs, milk, salt, pepper, and thyme; pour evenly over potatoes.
9. Cover with aluminum foil.
10. Bake 1 hour or until potatoes are almost tender.
11. Remove foil; top with remaining 1 cup of cheese.
12. Bake an additional 10-15 minutes or until top is golden and potatoes are tender.
13. Let stand 5-10 minutes.

This recipe by:

Crab Norfolk

Servings:

Cooking Time:

Ingredients:

• 4 tbsp Butter, melted
• ½ pound Lump crab meat
• 1 tsp White wine vinegar
• ¼ tsp Worcestershire sauce
• ¼ tsp Tabasco

Instructions:

1. Pre-heat the oven to 475°
2. Divide the butter into two small, shallow oven-ready dishes.
3. Add half of the crab to each dish.
4. Mix together the vinegar, Worcestershire, and Tabasco.
5. Pour evenly over the crab portions.
6. Place into the hot oven until well heated for 4 to 6 minutes.
7. Serve immediately.

Asparagus and Tomato Salad

Servings:

Cooking Time:

Ingredients:

• 1 cup cooked, chopped asparagus
• 1 red ripe tomato, cut into wedges
• 1/2 cup fat free Italian dressing
• 10 jumbo black olives
• 2 oz mozzarella cheese, part skim milk, cut into cubes

Instructions:

1. Cook the asparagus to desired tenderness.
2. After asparagus is cooked take all ingredients and put together and mix.
3. Chill and serve