RECIPES

Peach-Amaretto Bread Pudding
1 (16-ounce) loaf French or Italian bread, torn into pieces. I used a Dutch Crunch loaf of bread.
1 quart half-and-half
3 large eggs, lightly beaten
1-1/2 cups sugar
2 tablespoons almond extract
3 medium-size fresh peaches, peeled and thinly sliced or used canned
1 cup sliced almonds
1 cup fresh raspberries

Combine torn bread and half-and-half in a large bowl. In another bowl combine eggs, sugar, and almond extract; stir well. Add egg mixture to bread mixture, stirring gently. Carefully fold in peaches and almonds. Pour into a lightly greased 13 x 9 x 2-inch baking dish, cover and let stand in the refrigerator overnight. Bake, uncovered at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with Amaretto Sauce. Yield: 12 servings.

Amaretto Sauce
(Make this in the morning while the bread pudding is baking)

1/2 cup unsalted butter
1 cup sifted powdered sugar
1 large egg, lightly beaten
1/4 cup amaretto

Combine butter and sugar in a small saucepan; cook, stirring constantly, until butter melts and sugar dissolves. Gradually stir about one-fourth of hot mixture into egg; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, and stir in amaretto. Pour over the bread pudding, sprinkle with fresh raspberries and enjoy!
   

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Sopa de Albondigas - or Meatball Soup

Broth:                                                              

1 medium onion chopped

3 cloves garlic, minced
2 tablespoons olive oil
1 (15 oz.) can tomato sauce
8 cups beef broth or stock
4 cups chopped fresh tomatoes
1 to 2 teaspoons cumin
1 teaspoon crushed oregano
1 to 2 teaspoons salt

Meatballs:                                                      

1 lb. ground pork

1 lb. extra lean ground beef or turkey
½ cup uncooked rice
2 tablespoons chopped fresh parsley
1 teaspoon pepper
½ teaspoon salt
2 eggs, beaten

Condiments:                                                              

Chopped avocado

Chopped fresh cilantro
Chopped fresh tomatoes
Sour cream
Grated Monterey jack cheese
 

©      To make the broth, sauté onions and garlic in the olive oil.  Add tomato sauce, beef stock, fresh tomatoes, cumin, oregano and salt.  (These spices may be adjusted to suit your family.) Heat to boiling.  

©      Meanwhile, mix together ingredients for meatballs (albondigas).  Shape into little balls and drop into boiling mixture. 

©      Cover and cook 45 minutes.  Serve with assortments of condiments.

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Just in time for Valentine's Day. 

Cut out Cookie Dough

1 cup soft butter

1 cup sugar
2 eggs
1 teaspoon vanilla
3 cups sifted all-purpose flour
½ teaspoon salt
 
©      Cream butter and sugar until fluffy.
©      Add eggs and vanilla.  Beat until fluffy.
©      Mix in flour and salt until well blended.
©      Chill for at least 2 hours.
©      Roll dough on floured board until 1/8 inch thick.
©      Cut and shape as desired.
©      Place on ungreased baking sheet.  Bake in pre-heated oven-  350° for approximately 12 to 18   
      minutes.
©      Sprinkle on colored sugar or frost after baking.

 

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Baked Crab Quesadillas

 

1/3 cup unsalted butter or margarine, melted

¼ cup vegetable oil
½ cup chopped onion
1 can chopped chilies
1 clove garlic, minced
1 pound lump crabmeat, or canned (drained)
¼ cup mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon salt
16 (8-inch) flour tortillas
1/3 cup shredded Monterey Jack cheese
 

©      Combine butter and oil; set aside.  Sauté onion, peppers, and garlic in 2 tablespoons reserved butter mixture in a medium saucepan over medium heat, stirring constantly, until tender.  Remove from heat.  Gently stir in crabmeat and next 3 ingredients.
©      Place tortillas on baking sheets; brush 1 side of each tortilla with remaining butter mixture.  Turn tortillas over; spread crabmeat mixture evenly over half of each tortillas, and sprinkle with cheese.  Fold tortillas in half.

Bake at 475° for 4 minutes or until golden.  

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Country Italian Shrimp With Sausage

Here's a good main dish that can feed a ton of people.  The prep work can be done early in the day, with all of the slicing and dicing, then sauté together in pans and fill your kitchen with yummy aromas while the guests nibble on appetizers.  This is what we enjoyed last night with our friends Teri and Jim.  We served this with Teri's green salad and a fresh loaf of Calabrese bread from the local bakery.   

1 pound Italian sausage with casing removed

1 green bell pepper, chopped

1 red bell pepper, chopped, or ½ cup chopped pimento.  I used a combination of yellow, red and orange peppers

½ cup sliced onion

4 tablespoons shredded green onion

½ pound mushrooms, sliced

2 tablespoons butter

2 tablespoons olive oil

3 pounds (16 to 20 count) shrimp, shelled and deveined

1 tablespoon finely chopped garlic

2 pounds fettuccine, cooked al dente, drained, and tossed with butter

1 cup grated Parmesan cheese

8 ounces mozzarella cheese, shredded

©      Sauté the sausage, peppers, onion, green onion, and mushrooms until the pink is gone from the sausage and the vegetables are crisp tender.  Set aside.

©      In the same skillet, melt the butter, heat the olive oil, and add the shrimp and garlic.  Sauté until the shrimp are just cooked through.  In a large bowl, place the fettuccine, cheeses, sausage and vegetable mixture, and shrimp, including the butter and olive oil.

©      Toss until well combined.  Serves 6

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Crab Cakes with Lemon Dill Sauce

Make a batch of crab cakes if you want to create a special appetizer or even serve as a main dish.  One batch makes about 12 small cakes that will absolutely melt in your mouth.  This is one of my most requested recipes when I invite company over for dinner.  Enjoy!

1 pound fresh lump crab meat

1 tablespoon butter

1 clove of garlic, minced

1 scallion, finely chopped

2 tablespoons finely chopped red bell pepper

3 tablespoons whipping cream

1 tablespoon Dijon mustard

Cayenne pepper to taste

1 egg, beaten

1 teaspoon each minced fresh basil and parsley

1 cup fine dry bread crumbs (I used half seasoned breadcrumbs and Panko)

¼ cup grated Parmesan cheese

2 tablespoons each butter and vegetable oil

©      Flake the crab meat and remove bits of shell and cartilage. 

©      Melt 1 tablespoon butter in a large skillet.  Add the garlic, scallion and red pepper.

©      Sauté for 2 minutes or until tender.  Stir in the whipping cream, mustard and cayenne, ½ cup of the bread crumbs, egg, basil, parsley and the crab meat and mix lightly.

©      Shape into 16 patties 2 inches in diameter.

©      Mix the remaining ½ cup bread crumbs and Parmesan cheese in a shallow dish.

©      Dredge the patties in the crumb mixture until coated.  Place on a platter and chill, covered for 1 hour or longer.

©      Melt 2 tablespoons butter and oil in a large skillet over medium heat.  Add the patties and fry for 3 minutes on each side.

©      Drain on paper towels.  Serve with Lemon Dill Sauce.  Yield:  16 servings

Lemon Dill Sauce

¾ cup mayonnaise

½ cup buttermilk

1 clove of garlic, minced

2 tablespoons chopped fresh dill weed

1 tablespoon chopped fresh parsley

1 tablespoon grated lemon peel

2 teaspoons fresh lemon juice