Any brief, simple ideas for a casual dinner get together? thx.?!
2 lb Mushrooms, white; medium to -large
1/2 lb Pork sausage
1/4 lb Pepperoni, chopped finely
1/2 c Mozzarella; shredded
1/4 c Bread crumbs, seasoned
1/4 c Ritz cracker crumbs
1/4 c Parmesan cheese, shredded
Remove stems from mushrooms, chop stems, set mushrooms and stems aside.
In a 10 inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels and drain. Spoon out all but 2 Tbsp drippings from skillet.
In hot drippings over medium heat cook mushroom stems until tender, about 10 minutes, during the last 3 minutes add the pepperoni.
Remove skillet from heat and stir in sausage, cheese and crumbs.
Preheat oven to 450°F, fill mushroom caps with sausage mixture, place stuffed mushrooms into oven proof dish and bake 15 minutes.
VARIATIONS: Add chopped onions, chopped green peppers, bacon bits, anything you like in your pizzas.
Pasta with Pancetta and Tomato Sauce
6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano
Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste
Four-bean Salad
1(15ounce)can black-eyed peas, drained
1(15ounce)can garbanzo beans, drained
1(15ounce)can kidney beans, drained
1(15ounce)can black beans, drained
1 clove garlic, minced
1 jalapeno pepper, stemmed and seeded
1 bunch cilantro
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon salt
Directions
Place beans in a large colander and rinse well under cold running water; drain thoroughly and transfer to a large bowl.
Pulse garlic and hot pepper in a food processor; add cilantro, oil, vinegar, mustard, sugar, cumin and salt; process until well combined and pour dressing over the beans, toss.
Serve at room temperature or chilled; stir well and adjust the seasoning if necessary.
Tahini Goddess Salad Dressing
2 tablespoons plainsesame oilor olive oil
1/4 cup toasted sesame oil(Not plain sesame oil)
1/2 cup tahini
2 tablespoons red wine vinegar
1/4 cup water
5 small green onions(white and green parts)
1 tablespoon lemon juice
1 tablespoon shoyu(soy sauce)
plus 1 teaspoonshoyu(soy sauce)
3 fresh garlic cloves, in a jaror
1 1/2 teaspoons minced garlic cloves, in a jar
2 teaspoons sesame seeds(toast them first if desired)
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine everything in a blender, immersion blender, or food processor.
Taste, (dip a leaf or cracker) to adjust flavors. If too thick add water, a tablespoon at a time, until it's the consistency you prefer.
Add a teaspoon more vinegar or soy for a stronger flavor.
A teaspoon more toasted sesame oil will add a "richer" flavor.
Store in the fridge in a jar with a tight fitting lid.
Grilled Pineapple with Nutella Recipe courtesy
2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (recommended: Nutella)
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts
Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.
Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.
Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.
Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.
Answers: Pizza Stuffed Mushrooms Recipe
2 lb Mushrooms, white; medium to -large
1/2 lb Pork sausage
1/4 lb Pepperoni, chopped finely
1/2 c Mozzarella; shredded
1/4 c Bread crumbs, seasoned
1/4 c Ritz cracker crumbs
1/4 c Parmesan cheese, shredded
Remove stems from mushrooms, chop stems, set mushrooms and stems aside.
In a 10 inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels and drain. Spoon out all but 2 Tbsp drippings from skillet.
In hot drippings over medium heat cook mushroom stems until tender, about 10 minutes, during the last 3 minutes add the pepperoni.
Remove skillet from heat and stir in sausage, cheese and crumbs.
Preheat oven to 450°F, fill mushroom caps with sausage mixture, place stuffed mushrooms into oven proof dish and bake 15 minutes.
VARIATIONS: Add chopped onions, chopped green peppers, bacon bits, anything you like in your pizzas.
Pasta with Pancetta and Tomato Sauce
6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano
Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste
Four-bean Salad
1(15ounce)can black-eyed peas, drained
1(15ounce)can garbanzo beans, drained
1(15ounce)can kidney beans, drained
1(15ounce)can black beans, drained
1 clove garlic, minced
1 jalapeno pepper, stemmed and seeded
1 bunch cilantro
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon salt
Directions
Place beans in a large colander and rinse well under cold running water; drain thoroughly and transfer to a large bowl.
Pulse garlic and hot pepper in a food processor; add cilantro, oil, vinegar, mustard, sugar, cumin and salt; process until well combined and pour dressing over the beans, toss.
Serve at room temperature or chilled; stir well and adjust the seasoning if necessary.
Tahini Goddess Salad Dressing
2 tablespoons plainsesame oilor olive oil
1/4 cup toasted sesame oil(Not plain sesame oil)
1/2 cup tahini
2 tablespoons red wine vinegar
1/4 cup water
5 small green onions(white and green parts)
1 tablespoon lemon juice
1 tablespoon shoyu(soy sauce)
plus 1 teaspoonshoyu(soy sauce)
3 fresh garlic cloves, in a jaror
1 1/2 teaspoons minced garlic cloves, in a jar
2 teaspoons sesame seeds(toast them first if desired)
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine everything in a blender, immersion blender, or food processor.
Taste, (dip a leaf or cracker) to adjust flavors. If too thick add water, a tablespoon at a time, until it's the consistency you prefer.
Add a teaspoon more vinegar or soy for a stronger flavor.
A teaspoon more toasted sesame oil will add a "richer" flavor.
Store in the fridge in a jar with a tight fitting lid.
Grilled Pineapple with Nutella Recipe courtesy
2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (recommended: Nutella)
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts
Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.
Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.
Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.
Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.
http://www.foodnetwork.com/food/episode_...
ANYTHING you will EVER need is located at ^THAT^ link!
But for something right now...
Good Eats Episode EA1G08
The Pouch Principle
Living fast often means getting your food from a bag. Host Alton Brown doesn't see anything wrong with that as long as the bag comes out of your oven?or microwave. Pouch cookery may have ancient origins but it may just be the key to your future food.
Recipes:
Ramen Shrimp Pouch
http://www.foodnetwork.com/food/recipes/...
Red Snapper en Papillote
http://www.foodnetwork.com/food/recipes/...
Salmon Fillet en Papillote with Julienne Vegetable
http://www.foodnetwork.com/food/recipes/...
Stone Fruit Pouches
http://www.foodnetwork.com/food/recipes/...
Vanilla Sugar
http://www.foodnetwork.com/food/recipes/...
Do you have fondue pots? If so, fill them with oil and heat. Set out little dishes with cut up meat, chicken, shrimp, veggies ... and bowls of tempura batter (mixed up). Let everything dip and cook. It's a great way to sit around the table and enjoy each other's company!