Courtesy of: AttitudeOfGratitudeBlog.com with inspiration from Jessie s Restaurant of Winsted, CT

Transcription

1 SIMPLE & DELICIOUS RESTAURANT QUALITY RECIPES Courtesy of: AttitudeOfGratitudeBlog.com with inspiration from Jessie s Restaurant of Winsted, CT

2 BAMA'S SWEET TEA 4 quarts Water 8 Tea Bags 1-8 fl. oz. can of Cranberry Juice Cocktail Concentrate 1/4 cup Sugar Splash of Lemon, Lime or Orange Juice Fresh Mint Bring water to a boil. Drop tea bags into water. Shut off heat and let the tea cool. Fill two half-gallon jugs 3/4 of the way full with cool tea and 4 oz. of cranberry juice cocktail. Add fruit juice, sugar and mint to taste. Garnish with fruit slices and mint if you'd like!

3 FRANK'S FAVORITE 1-8 oz. package of Cream Cheese 2 tablespoons Heavy Cream 2 tablespoons French Dressing 1/3 cup Ketchup 1 tablespoon Grated Onion or Onion Flakes 1/2 teaspoon Salt Blend cream cheese until smooth. Add the rest of the ingredients.

4 ITALIAN SALAD DRESSING 1 1/2 cups Blended Oil 1 cup Wine Vinegar 1/2 cup Brown Sugar 1 teaspoon of each of the following: Salt, Pepper, Dry Mustard, Celery Salt, Hot Pepper Sauce, Worcestershire 1 tablespoon Parsley 1 tablespoon Minced Garlic Simply blend these ingredients in a blender and you will never go back to Italian dressing from a bottle.

5 CREAMY DILL SALAD DRESSING 2 1/2 pounds Sour Cream 1 1/2 tablespoons Lemon Juice 1/4 teaspoon Dry Mustard 1/4 cup Dill Weed 1/2 quart Heavy Cream 1 1/2 tablespoons Solid Chicken Stock Black Pepper to taste Mix all ingredients well and be prepared for a taste explosion!

6 FRENCH DRESSING 3 cups of canned Tomato Soup 1 1/2 cups Oil (Vegetable or Olive) 1 1/2 cups White Vinegar 2 tablespoons Dry Mustard 2 teaspoons each of: Salt, Pepper, Paprika & Garlic Powder 1 1/4 cups Brown Sugar 1/8 cup Chives Mix all ingredients well. I never liked French dressing growing up. However, this version I count among my favorites. There's a whopping good chance that you will too!

7 STRAWBERRY or RASPBERRY VINAIGRETTE Ready for easy? See if you can handle this one oz. Frozen Strawberries or Raspberries 2/3 cup Balsamic Vinegar Blend. Beautiful simplicity. Homemade, delicious elegance.

8 For your 5-7 pounds of meat, mix: 1 cup Soy Sauce 1/2 cup Oil (vegetable or olive) 1/2 cup Cider Vinegar 4 tablespoons Brown Sugar 6-8 cloves of Minced Garlic 2-3 teaspoons of Fresh Ginger Root MARC S STEAK MARINADE That's it, that's all he wrote. After hitting with salt and pepper to taste, marinate your favorite cut of steak in this for a good 3-6 hours and you're good to go! Happy Grillin!

9 VEAL MARSALA: Flour pounded veal and saute in 2 oz. of Butter Add Marsala Wine and flame! Add fresh, sliced Mushrooms JOANIE'S VEAL: To Veal Marsala, add chopped Prosciutto and 3 cooked, large Shrimp Garnish with Parsley VEAL DIANA: Flour pounded veal and saute in 2 oz. of Butter Add Madeira Wine, Veal Stock, a little Marinara and Heavy Cream Add Mushrooms, Artichoke Hearts, and top with a few Scallions Garnish with Parsley VEAL HORSERADISH: Flour veal and saute in: 2 oz. Butter 2 oz. Chicken Stock 2 oz. Heavy Cream 1/2 tablespoon Horseradish Then, add Shrimp, Sealegs, Mushrooms, Tomatoes and Green Onions Serve over Pasta or with Potatoes.

10 Mom s Baked Chicken Place Chicken Breasts in a casserole dish Pour 1/4 to 1/2 cup Butter over them Top with: Ritz Crackers, crushed Parmesan Cheese Garlic & Onion Salt Parsley Cook approximaely minutes at 350 degrees.

11 CHICKEN (or Veal) SALTIMBOCCA Use a saute pan that is oven safe. Serves just 2: 1. Pound your two Boneless Chicken Breasts to tenderize 2. Dip each breast in Egg, Milk and Flour 3. Saute these in 4 oz. of Butter and season to taste with Salt & Pepper, cook for 2 minutes or so per side 4. When the breasts are almost cooked through, add about 2/3 cup of White Wine, cook 2 minutes or so 5. Add about 1/3 cup of Chicken Stock 6. Top each breast with 2 slices of Prosciutto di Parma and cook until the Prosciutto begins to shrink a bit 7. Top each breast with a slice or two of Provolone Cheese 8. Finally, top with a few pinches of Dried Sage. If using Fresh Sage leaves, it would be best to add those atop the prosciutto before topping with cheese, to contain flavor 9. Slide under the broiler until cheese is melted and slightly browned 10. Serve with a side of veggies or over pasta and pour extra sauce from pan over the top This, I promise, is a masterpiece. Pair with an earthy, Tuscan red wine.

12 FETTUCCINE CARBONARA Over medium high heat, stir together until melted: 6 oz. Cream 2 oz. Butter 1/2 cup Fresh Grated Parmesan 1 Egg Yolk Chopped, Crispy Bacon to taste Fresh or Frozen Peas to taste Add Fettuccine and toss until pasta is coated and garnish with parsley. Be creative...if you need to add mushrooms or broccoli or top it with an entire fried egg, go for it! Make it your own : )

13 It all starts with the Scampi Butter: SHRIMP SCAMPI You will also need: 2 sticks Butter raw shrimp per person 1/4 cup Olive Oil White wine 1 tablespoon Lemon Juice Scallions or Parsley for garnish 1/8 cup Dry Vermouth 1/8 cup Dry Shallots 1/8 cup Parsley (dry or fresh) 1/4 teaspoon Dry Mustard 1/2 teaspoon Worcestershire 1 tablespoon Basil 1 tablespoon Dry Garlic Simply microwave until butter melts and mix together. Then, saute Raw Shrimp (or more for two servings) in some Scampi Butter, add a splash of Lemon Juice and a splash of White Wine. Always use real wine, not cooking wine! Garnish with a few Scallions and Parsley. Simple, simple, simple!

14 DUKE S CLAM SAUCE 2 1/4 cups Olive Oil 3/4 cups Margarine 6 cups Chopped Clams 4 cups Clam Juice 2-10 oz. cans of Whole Baby Clams 1/3 cup Chopped Anchovies 2 1/2 tablespoon Minced Garlic

15 1 teaspoon Oregano 1 1/2 tablespoon Onion Flakes 1 tablespoon Red Crushed Pepper 1/8 teaspoon Black Pepper 1/8 teaspoon Garlic Powder 2 1/4 cups Seasoned Breadcrumbs 1/4 cup Fresh Parsley, chopped 2 1/4 cups Marinara Sauce Here's the easy part, as promised: Cook slowly on Med High in a large pot, stirring often! This is perfect for another recipe she called Seafood Lucia, so here's your bonus: 1. Simmer and steam some Duke's Clam Sauce with fresh fish like halibut, tuna, swordfish, etc., until nearly cooked 2. Add 3 raw shrimp 3. Add 3 steamed clams (slice open, set in water on stove, covered, until they open completely) 4. Serve over pasta and garnish with lemon and parsley! Now remember, this is a one-plate recipe, so double for a party of two!

16 SHRIMP MARINARA To set the table for this recipe, first we need to utilize a "Universal Herb Mixture." UNIVERSAL HERB MIXTURE 1 part Wet Diced Garlic 1 part Oregano 2 parts Basil 2-3 pinches Tarragon Mix well. Now, for the base...

17 EASY MARINARA SAUCE 1/4 cup Olive Oil 3 tablespoons Diced Onion 4 cloves Garlic, sliced 3-28 oz. cans Whole, Peeled Tomatoes, roughly chopped 2 teaspoons Thyme 2 teaspoons Basil 2 teaspoons Salt Black Pepper to taste Saute the onion & garlic in the oil over med-high heat until lightly browned. Add tomatoes with about half of their juices and discard the rest. Add thyme and basil and bring to a boil. Reduce heat and simmer uncovered for about 30 minutes or until thickened. Stir in salt and pepper. And, the main event... SHRIMP MARINARA In a serving of Marinara Sauce, simmer 10 Shrimp. Add a splash of White Wine, a tablespoon of the Herb Mixture and a few Chopped Scallions. Serve hot over pasta. Enjoy!

18 CHOCOLATE FUDGE RUM CAKE oz. box Dark Chocolate Fudge Cake Mix 1 cup Walnuts or Pecans, chopped oz. box Chocolate Fudge Instant Pudding 4 Eggs 1/2 cup Cold Water 1/2 cup Dark Rum 1/4 cup Wesson Oil Oil and Flour a 10" fluted tube / bundt cake pan and sprinkle nuts on the bottom. Mix all ingredients and bake at 325 degrees for one hour. In the meantime, prepare the glaze: 1/4 lb Butter 1/4 cup Water 1 cup Brown Sugar 1/2 cup Dark Rum Melt the butter, stir in the water and sugar. Boil for 5 minutes and then stir in the rum. Pour over cake when a toothpick comes clean out of the cake. Serve warm or cold.

19 ITALIAN RICOTTA CHEESECAKE This cheesecake is so delectable! Sometimes people are turned off by the title - who puts ricotta in a cheesecake? YOU WILL...AND YOU MAY NEVER GO BACK! Give me a chance here, hear me out, you will thank me. Remember, this is a restaurant quality recipe, so it serves many, but feel free to cut in half for one, 9" x 9" pan, though you may have to play with cooking times. My suggestion...use one big pan and again, it's easy as ever. Preheat oven to 350 degrees and grease a large 12" x 15" rectangular pan, or TWO 9" x 9" round pans. Mix 1 yellow cake mix as directed on the box. Pour evenly into pan(s). Just one cake mix for the whole recipe, not one for each pan. Split it evenly if using the full recipe with two round pans.

20 Mix well: 3 lbs. Ricotta 8 Eggs 3 teaspoons Vanilla Extract 3/4 cup Brown Sugar Pour this mixture directly into the center of the cake mix. DO NOT SPREAD OR MIX THEM TOGETHER! Just pour into the center and let it sit where it lie. Bake for 45 minutes, remove from oven and sprinkle with Cinnamon & Sugar mixture. Return to oven for 30 minutes more. Cool and refrigerate before serving.

21 MOM S ZUCCHINI BREAD 2 cups Zucchini, grated 3 Eggs, beaten 2 cups Sugar 1 cup Vegetable Oil 3 cups Flour 3 teaspoons Vanilla Extract 1/2 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Salt 3 teaspoons Cinnamon 1/2 cup Nuts (optional) Grate the zucchini, with the skin - don't peel it first. Mix all ingredients well. Put in 3 small loaf pans. Cook for 1 hour at 325 degrees. Enjoy!!