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.