fav recipes post--Entree
  Re: (...)
Perhaps this post can be used for a collection of favorite Cuisine at Home recipes for everyojne to use.

If you are going to reply to this post, please change to Subject Heading to the name of recipe your posting. This will help everyone to search for a particular recipe.

I'll post a couple of my favorite recipes as an example.

  Re: fav recipes post--Entree by mike1220 (Perhaps this post ca...)
Chicken and Sausage Manicotti
(Cuisine at home, December 2005, Issue 54, p. 43)

Makes: 12 Manicotti Total Time: About 11/2 Hours Rating: Intermediate

For the Filling—
Saute; Add:
4 oz. chicken breast, diced
4 oz. bulk Italian sausage
1 1/4 cups button mushrooms, sliced
1 1/4 cups shiitake mushrooms, stemmed, sliced
3/4 cup red bell pepper, seeded, julienned
1 T. garlic, minced
1 t. dried Italian seasoning
Salt and pepper to taste

Blend; Stir in:
1 cup fontina cheese, grated
3/4 cup ricotta
3/4 cup Parmesan cheese, grated
1/3 cup scallions, sliced
1 egg
Chicken-sausage mixture

For the Béchamel—
Melt; Stir in:
3 T. unsalted butter
1/4 cup all-purpose flour

Whisk in; Season with:
3 cups milk, whole or 2%
1 t. kosher salt
1/4 t. each white pepper, nutmeg, and cayenne

For the Pasta—
Cook, Fill, and Roll; Top with:
12 lasagna sheets(barilla)
Béchamel Sauce
4 oz. fresh mozzarella, thinly sliced

Preheat oven to 425°; coat a large casserole dish with nonstick spray.

Saute chicken and sausage for the filling in a nonstick skillet over medium-high heat. When brown, add mushrooms, bell pepper, garlic, and dried herbs; cook until vegetables are soft, 8–10 minutes. Season with salt and pepper, and remove from heat; cool briefly.

Blend cheeses, scallions, and egg together in a large bowl. Fold in chicken mixture until combined.

Melt butter for the béchamel in a large saucepan over medium heat. Stir in flour and cook 1 minute.

Whisk in milk gradually, then increase heat to medium-high. Bring to a simmer, stirring constantly, until sauce thickens; remove from heat and add seasonings. Coat bottom of prepared baking dish with 1 cup béchamel.

Cook pasta in boiling salted water for 4 minutes, or until pliable; drain and rinse. Fill and roll manicotti as shown below, then top with remaining béchamel and the mozzarella. Bake, uncovered, for 25 minutes, or until cheese is golden and sauce is bubbly. Let stand for 5 minutes before serving. Shown here with Fresh Tomato Salad.

Pat pasta dry with a paper towel. Measure 1/4 cup filling onto each pasta sheet, shaping it into a rough cylinder. Roll the manicotti like a rug; snugly, but not so tight the pasta tears. Leave room for expanding while baking. Arrange the rolled manicotti in the prepared baking dish and drizzle with béchamel and top with 1/4 inch-thick sliced mozzarella.

Related Recipes:

Fresh Tomato Salad

Fresh Tomato Salad
(Cuisine at home, December 2005, Issue 54, p. 45)
Makes: About 2 Cups Total Time: About 10 Minutes Rating: Easy

Toss Together:
2 cups cherry or grape tomatoes, halved
2 T. red wine vinegar
1 T. olive oil
1 t. sugar
Salt and pepper to taste

1/4 cup torn fresh basil leaves
  Re: fav recipes post--Entree by mike1220 (Perhaps this post ca...)
Braised Short Ribs with Tomatoes, Mushrooms, and Broccolini
(Cuisine at home, October 2005, Issue 53, p. 18)
Makes: 2 lb. Short Ribs and About 11/2 Cups Sauce Total Time: 3 Hours Rating: Intermediate

For the Short Ribs—
1/2 cup onion, diced
1/2 cup carrot, diced
1/4 cup celery, diced
1 T. garlic, minced
1 bay leaf

Combine; Dredge and Brown in 1 T. Olive Oil; Remove:
1/4 cup all-purpose flour
1 t. kosher salt
1 t. black pepper
1/4 t. cayenne
2 lb. bone-in short ribs

Saute in 1 T. Olive Oil; Add:
Prepared vegetables
1 T. tomato paste
2 T. reserved dredging flour

Deglaze with; Stir in and Braise:
1 1/2 cups beef broth(make sure its not too salty since it will be reduced)
3/4 cup dry red wine
1/2 cup marsala
1/4 cup sun-dried tomatoes (not oil-packed), halved
1 T. Worcestershire sauce
Browned short ribs

2 cups crimini mushrooms, quartered
6 oz. broccolini, trimmed
Salt and pepper to taste

Serve with:
Gremolata Pasta, below
Fleur de sel or coarse salt

For the Gremolata Pasta—
Cook; Drain:
1 pkg. fresh fettuccine (9 oz.)

Combine; Toss with Pasta:
1/4 cup chopped fresh parsley
1/4 cup Parmesan cheese, grated
2 T. olive oil
1 T. garlic, minced
Minced zest of 1 lemon
Salt, pepper, and red pepper flakes to taste

Related Recipes:

Gremolata Pasta

Preheat oven to 350°.

Prepare onion, carrot, celery, and garlic; set aside.

Combine flour, salt, pepper, and cayenne in a resealable plastic bag. Add short ribs, one at a time, and shake to coat evenly (reserve unused flour). Heat oil in a large Dutch oven over medium. Add dredged short ribs, bone side up, and brown slowly, about 8 minutes. Turn ribs and brown the other side for 8 minutes. Remove from the pan; pour off all fat.

Saute vegetables, garlic, and bay leaf with tomato paste in oil until soft, about 5 min., stirring often. Add flour; stir until vegetables are coated.

Deglaze with broth, wine, and marsala; stir in tomatoes and Worcestershire, and bring to a simmer. Arrange ribs in sauce, bone side up, cover,and braise in the oven for 2 hours.

Add mushrooms and return pot to the oven; braise another 15 minutes. Remove ribs from the pan; tent with foil to keep warm. Bring sauce to a simmer over medium heat; add the broccolini and cook just until tender, about 5 minutes. Taste sauce for seasoning and adjust if necessary.

Serve ribs, broccolini, and sauce over pasta; sprinkle with salt.

Cook pasta in boiling, salted water according to package directions; drain well.

Combine remaining ingredients in a large bowl. Add hot pasta and toss to coat. Serve with braised short ribs and sauce.
  Re: fav recipes post--Entree by mike1220 (Perhaps this post ca...)
Balsamic Pork Tenderloin
(Cuisine, August 2000, Issue 22, p. 9)

Makes: Six 4 oz. Servings Total Time: 27-30 Minutes Rating: Easy

For the Balsamic Tenderloin —
Trim and Tie:
2 pork tenderloins (2-3 pounds)

Marinate in:
1/4 cup olive oil
1/4 cup apple cider vinegar
2 T. chopped fresh rosemary, (or 2 t. dried)
1 T. kosher salt
1 1/2 t. black pepper
3 cloves garlic, minced

Simmer and Reduce for Glaze:
1 cup balsamic vinegar

Grill Pork; Brush with:
1/4 cup Balsamic Glaze

Related Recipes:

Grilled Summer Vegetable Salad

Balsamic Glaze

Trim fat and tie two, 2 - 3 pound pork tenderloins. To make the tenderloins consistent in size, fold over the narrow tail end of the tenderloin and tie it in place up over the body. Use on cotton kitchen twine. Continue tying the rest of the tenderoin at 1 1/2" intervals along the entire length. Pull the string tightly around the meat and knot. You'll use about five 5" pieces of string for each tenderloin.

Marinate pork tenderloin in olive oil, cider vinegar, and next 4 spices. A resealable plastic bag works well. Place the bag in a pan to catch any leaks; seal and store upright in refrigerator for up to an hour.

Simmer balsamic vinegar over high heat (about 3 minutes) for the Balsamic Glaze, then reduce heat to medium-low. Keep it simmering gently, uncovered. Reduce to 1/4 cup, about 13 minutes. You want the glaze to be thick enough to coat the back of a spoon. Any longer and it'll have the consistency of hot tar and taste burned. Transfer the vinegar to another container to cool. Preheat grill to medium-high.

To grill tenderloins place them on the grill, cover, and cook four minutes. Then rotate tenderloins, cover and cookanother four minutes. Rotate a final time and cook to the doneness you want. For medium-rare, cook 15 min. to an internal temp. of 145°. For medium, cook 17 min. to an internal temp. of 150°. For medium-well, cook 19 min. to an internal empt. of 155°.

Tent the tenderloins with foil and let rest for five minutes. Then, remove the strings and slice diagonally into 1/2"-thick slices. The angled cut gives you larger slices. And the slices will fan out nicely on the plate.

Now is the time to show off your work. First, make a bed of orzo on the plate. Then, put some of the grilled vegetables on top, and sprinkle with crumbled dry goat cheese. Now, lean several slices of the tenderloin against the salad. A serving of pork is about 4 - 6 ounces. That's three or four slices each.
  Re: fav recipes post--Entree by mike1220 (Perhaps this post ca...)

Ginger Marinated Tuna with Wasabi Butter

Makes: 4 Steaks Total Time: 40 Minutes Rating: Intermediate

For the Wasabi Butter—
Stir Together:
2 T. wasabi powder
1 T. fresh orange juice

Blend in:
1/2 cup unsalted butter, softened
1 T. minced fresh cilantro
1 t. kosher salt

For the Tuna—
Whisk Together:
1/3 cup rice vinegar
3 T. sugar
3 T. dry sherry
2 T. soy sauce
1 T. chili garlic sauce
1 T. toasted sesame oil

Stir in:
1/4 cup scallions, chopped
4 garlic cloves, smashed
4 thin slices fresh ginger, crushed

Add and Marinate; Grill:
4 tuna steaks (6–8 oz. each)

Top with:
Wasabi Butter, above

Wasabi Butter

Makes: About 1/2 Cup Total Time: 15 Minutes Rating: Easy

Stir Together:
2 T. wasabi powder
1 T. fresh orange juice

Blend in:
1/2 cup unsalted butter, softened
1 T. minced fresh cilantro
1 t. kosher salt

Stir together wasabi powder and orange juice.

Blend in the remaining ingredients, spread onto plastic wrap, roll tightly in a cylinder, and twist the ends. Chill until firm, then slice into rounds.
  Re: Ginger Marinated Tuna with Wasabi Butter by mike1220 ( [br]Ginger Marinate...)
While this is a good idea (and I'm checking what I have in M.C. and what I don't), I'm thinking I'll wait until I read a request for a particular recipe. Have no idea how I would choose which to post in these threads.

Thanks Mike.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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