Instructions
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Spray souffle dish and pour in mixture.
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Bake at 350 for 50-60 minutes.
Ingredient: Pepper
Stuffed Cabbage
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| Servings |
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Ingredients
- 1 head Cabbage
- 1 can Tomato Sauce
- 1 can Tomato Puree
- Onion
- 1/2 cup Ketchup
- Brown Sugar
- Lemon Juice
- Salt
- Pepper
Meat
- 2 lbs Chopped Sirloin
- 4 Eggs
- 6 slices White Bread
- Salt
- Pepper
- garlic
Ingredients
Meat
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Instructions
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FYIs for this recipe - for onions, sliced, can use a bag of chopped onions.
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Amount of sugar and lemon juice depends on taste
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Bread - soak in milk or water, then squeeze out liquid
Instructions
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Cook head of cabbage short time and take apart. You can also take out core of cabbage and place entire head of cabbage in freezer for a few days (leaves will then become limp and come off on their own and will be ready for rolling)
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Mix ingredients for meat
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Boil cabbage with meat taking in sides and tucking in bottom of "roll"
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Tear up a few pieces of cabbage and sliced onions and place in the bottom of a pot
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Put in stuffed cabbage rolls, seam side down
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Pour in sauce
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If left over cabbage, tear in small pieces and place on top
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Cook 2-3 hours
Shrimp (Bryce’s with sauces)
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Ingredients
Norwegian Sauce
- 1 cup Mayo
- 1 cup Ketchup
- 1-2 tbsp Scotch To taste
- Garlic Powder To taste
- Hot Sauce To taste
- Lemon To taste
- Black Pepper
Seafood Sauce
- 1/2 cup Chile Sauce
- 1 tbsp Horseradish
- 1 tbsp Lemon Juice
- 1/2 tsp Worcestershire sauce
- Tabasco To taste
- Salt
- Pepper
- 1/2 cup Mayo Optional
Lemon Mayo
- 1/2 cup Mayo
- 1-2 tbsp Lemon Juice
- Garlic Powder To taste
- Black Pepper Coarse or medium ground
Remoulade
- 1.5 cup Mayo
- 2 tbsp Capers Drained, Minced
- 1/4 Onion Grated
- 1 clove garlic Minced
- 2 tsp Parsley Fresh, Chopped (1 tsp dried)
- 2 tsp Tarragon Fresh, Chopped (1 tsp dried)
- 2 tsp Chives Fresh, Chopped (1 tsp dried)
- Anchovy Paste
- Lemon Juice To taste
- 2 tbsp Tomatoes Fresh, chopped (optional)
Ingredients
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
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Instructions
Shrimp
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In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
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Bring to boil and simmer 5 minutes
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Add shrimp, then lemon and simmer until just pink (about 5 minutes)
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Drain under cold water and chill
Remoulade Sauce
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Mix and refrigerate for 1 hour or more
Risotto Milanese
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| Servings |
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Ingredients
- 5 cups Chicken Stock
- 1 pinch Saffron Threads
- 1/2 cup Onion Minced
- 3 tbsp olive oil
- 2 tbsp Prosciutto Finely diced
- 1.5 cups Arborio Rice
- 1/4 cup White Wine Marsala or dry white
- 1/4 cup Grated Parmesan Cheese
- 1/2 tsp Pepper
- 2 tbsp Unsalted Butter
Ingredients
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Instructions
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Bring stock to a boil and crumble in saffron
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In large skillet, heat oil and add onion and prosciutto and cook for 2 minutes
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Add rice and stir well
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Add wine and cook until wine has evaporated
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Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
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Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
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Stir in butter and serve immediately
Recipe Notes
Can sub the chicken stock with 2.5 cups canned broth diluted in water
Quiche (John Duncan)
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Ingredients
- 8 slices White Bread Cubed
- 1 lb Pork Sausage Crumbled and cooked
- 1.5 cups Gruyere Cheese Grated
- 10 Eggs Large
- 2 cups Whole Milk
- 2 tsp Dry Mustard
- Salt To taste
- Pepper To taste
Ingredients
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Instructions
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Grease 9x13 glass dish
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Place bread in dish and top with sausage and cheese
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Beat together eggs and next three ingredients (milk, mustard, salt + pepper), season
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Pour over sausage mixture
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Preheat oven to 350 and bake until puffed and center is set, about 50 minutes
Recipe Notes
Recommended Parks Hot and Tangy sausage.
Can make mixture a day ahead.
Mac and Cheese (Ann Woodbridge)
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Ingredients
- 1 lb Elbow Macaroni
- 2 tbsp Flour
- Italian Seasoning
- Garlic Salt
- 3 tbsp Butter
- 1 Chopped Onion Small onion
- Milk
- Salt
- Pepper
- 1 block Sharp White Cheddar Cheese Cubed
- Parmesan cheese
Ingredients
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Instructions
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Cook macaroni al dente
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Melt butter
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Brown onion
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Add flour, salt, pepper and milk
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Mix all together
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Add cheese and seasonings
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Mix in noodles
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Place in buttered casserole dish and sprinkle with parmesan and bread crumbs
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Bake at 350 for 30-35 minutes
Potatoes with Sweet Red Peppers
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Ingredients
- 3 Potatoes Medium all purpose
- 2 Onion Medium
- 4 Red Bell Peppers Medium
- 1/4 lb Prosciutto Thinly sliced, optional shredded
- 1 tsp Rosemary Finely chopped (can sub 1/2 tsp dried)
- Salt To taste
- Pepper To taste
- 1/4 cup olive oil
Ingredients
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Instructions
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Cut potatoes into 1/2 inch slices
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Cut onions into eights
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Cut bell peppers lengthwise into thick slices
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Preheat oven to 400
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Place potatoes, onions and red peppers in a large roasting pan
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Add the prosciutto, rosemary, salt and black pepper
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Drizzle on the oil and toss with vegetables
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Bake, stirring 2-3 times, for about 35 minutes or potatoes are tender
Potato Pancakes
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Ingredients
Version #1
- 5 lb Potatoes Peeled and diced
- 2 Onion
- 2 Egg
- Salt
- 1/2 cup Flour Can sub with bread crumbs or matzo meal
- 1/4 tsp Baking Powder
- Lemon Juice
Ingredients
Version #1
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Instructions
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Cut potato into small pieces and grate with onions in a food processor
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Place strainer in pan and pour grated mixture into strainer
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Leave water drain and then pour out all water leaving starch in pan
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Pour potato mixture into pan with starch
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Add eggs, salt, flour and baking powder
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Spoon into hot oil and fry until golden on both sides
Red Potato and Red Onion Gratin
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Ingredients
- 2 lb Red Potatos Equally sized
- 3 Red Onions Medium
- 1/4 cup olive oil
- 2 tbsp olive oil
- 2-3 springs Thyme
- 2 tbsp Butter
- Salt
- Pepper
Ingredients
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Instructions
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Peel potatoes and slice into 1/4 inch thick pieces. Place in bowl with plenty of cold water. Keep covered.
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Peel onions and slice 1/4 inch thick
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Cook in 3 tbsp olive oil with thyme over very low heat
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Cover pan but stir occasionally
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Onions should be sweet, slightly softened and still crunchy after 10 minutes
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Remove from heat and set aside
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Rinse potatoes in colander and pat dry.
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Toss with remaining olive oil
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Layer a lightly oiled, sallow 2-3 quart eartenware casserole with potatoes slightly overlapping in concentric circles. Salt and pepper lightly
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Remove thyme from onions and strew onions lightly over layer of potatoes
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Continue layering and seasoning, ending with a layer of potatoes
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Dot with 2 tbsp softened butter and bake in a pre-heated 425 degree oven for 25-30 minutes until potatoes are a deep golden brown
Peppers Provencal
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| Servings |
Cups
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Ingredients
- 1/4 cup olive oil
- 2 tbsp Sweet Butter
- 2 cups Yellow Onions Thinly sliced
- 2 Sweet Red Peppers Sliced into very thin strips
- 1/2 tsp Herbes de Provence
- 2 cloves garlic Finely minced
- 1/2 cup Fresh Basil Finely Shredded
- Salt To taste
- Pepper To taste
Ingredients
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Instructions
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Heat oil and butter together in a heavy skillet or saucepan until butter is melted
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Add the onion and peppers
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Season with Herbes de Provence and salt and pepper to taste
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Simmer, stirring frequently, for about 45 minutes or until vegetables are limp, tender and lightly browned. Peppers should have a marmalade like appearance
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Add garlic and basil and cook for another 5 minutes
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Remove from skillet and let cool to room temperature
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Drain excess oil
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Fill a quiche shell with this mixture or fill your own tartes
Recipe Notes
Per Jodie note, may need to simmer mix for up to 90 minutes. She normally doubles the recipe and uses regular margarine. If you don't have fresh basil, you can add pesto (for a double recipe a large jigger of pesto is enough).