mussels moorings style

Ingredients

• Servings: 4
• 1/2 onion, diced
• 1 bay leaf
• 1 clove garlic, chopped
• 2 tablespoons finely chopped carrot
• 2/3 cup fish stock
• 2/3 cup dry white
• 4 pounds fresh mussels, scrubbed and debearded
• 2/3 cup heavy cream
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and . bring to a boil, and cook for about 5 minutes to soften the carrot and onion.
• add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. shake the pan occasionally to help them cook evenly.
• as soon as the mussels have opened, remove them with a slotted spoon and set aside. remove the bay leaf from the broth, and stir in the heavy cream. heat through, but do not boil. taste, and season with salt and pepper. salt may not be necessary depending on the saltiness of your fish stock.
• place mussels into serving dishes, and spoon broth over them to serve.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

texas crabgrass

Ingredients

• Servings: 2.5
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 onion, chopped
• 1/2 cup butter
• 1/2 pound crabmeat
• 3/4 cup grated parmesan cheese
• 1/4 cup dry

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a medium saucepan, place spinach with 1/4 cup water. bring to a boil. reduce heat to medium, cover and cook approximately 10 minutes, stirring occasionally.
• in a medium saucepan over medium heat, slowly cook and stir onions in butter until tender.
• place spinach, onion, crabmeat, parmesan cheese and dry in a small baking dish. mix thoroughly. bake in the preheated oven 15 minutes, or until bubbly and lightly browned.

Barbeque Bratwursts

Ingredients

• Servings: 4
• 4 fresh bratwurst sausages
• 1/2 cup barbeque sauce

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat grill for high heat.
• fill a marinade injector with barbeque sauce. inject sauce into each bratwurst until the skin is tight.
• place bratwurst on the grill, and cook for 10 minutes, turning once. serve on buns.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.

codfish with cream

Ingredients

• Servings: 4
• 12 ounces dried salted cod fish
• vegetable oil for frying
• 4 large potatoes, peeled and cut into very small cubes
• 1/2 cup olive oil
• 1 large onion, sliced thin
• 3 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup hot milk
• 1 pinch ground nutmeg
• 1 1/3 cups heavy cream
• salt and ground black pepper to taste
• 2/3 cup heavy cream
• 1 ounce grated parmesan cheese

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. drain and discard the water.
• preheat an oven to 350 degrees f (175 degrees c).
• place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. remove the cod from the pan; remove and discard the skin and bones. cut the cod into chunks and set aside.
• heat 1/2 inch vegetable oil in large skillet over medium-high heat. working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. transfer to a plate lined with paper towels to drain.
• pour the olive oil into a dutch oven or heat-proof casserole dish over medium heat. cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. reduce heat to low.
• melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. slowly stream the hot milk into the mixture while stirring; cook and stir until thick. season with the nutmeg. pour into the casserole with 1 1/3 cups cream; stir to coat. allow the mixture to simmer together for about 2 minutes. season with salt and pepper. drizzle remaining 2/3 cup cream over the mixture; sprinkle with the parmesan cheese.
• bake in the preheated oven until the top is browned, 30 to 40 minutes. serve hot.

codfish with cream

Ingredients

• Servings: 4
• 12 ounces dried salted cod fish
• vegetable oil for frying
• 4 large potatoes, peeled and cut into very small cubes
• 1/2 cup olive oil
• 1 large onion, sliced thin
• 3 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup hot milk
• 1 pinch ground nutmeg
• 1 1/3 cups heavy cream
• salt and ground black pepper to taste
• 2/3 cup heavy cream
• 1 ounce grated parmesan cheese

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. drain and discard the water.
• preheat an oven to 350 degrees f (175 degrees c).
• place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. remove the cod from the pan; remove and discard the skin and bones. cut the cod into chunks and set aside.
• heat 1/2 inch vegetable oil in large skillet over medium-high heat. working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. transfer to a plate lined with paper towels to drain.
• pour the olive oil into a dutch oven or heat-proof casserole dish over medium heat. cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. reduce heat to low.
• melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. slowly stream the hot milk into the mixture while stirring; cook and stir until thick. season with the nutmeg. pour into the casserole with 1 1/3 cups cream; stir to coat. allow the mixture to simmer together for about 2 minutes. season with salt and pepper. drizzle remaining 2/3 cup cream over the mixture; sprinkle with the parmesan cheese.
• bake in the preheated oven until the top is browned, 30 to 40 minutes. serve hot.

French Veggie Loaf

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1 shallot, chopped
• 1 clove garlic, minced
• 1/2 green bell pepper, diced
• 1/2 eggplant, cubed
• 1 tomato, seeded and diced
• 1 small zucchini, diced
• salt and pepper to taste
• 1 1/4 cups self-rising flour
• 3 eggs
• 1/3 cup milk
• 1/3 cup olive oil
• 1 1/2 cups shredded swiss cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x5-inch loaf pan.
• heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. season vegetables with a sprinkling of salt and black pepper as they cook.
• whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. gently fold vegetables into flour mixture; stir in swiss cheese. pour batter into the prepared loaf pan.
• bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.

chef john's meatless meatballs

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1 pound fresh mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1/2 cup quick-cooking oats
• 1 ounce very finely shredded parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped flat-leaf (italian) parsley, packed
• 2 eggs, divided
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (italian) parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
• mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
• cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
• form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.