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Orecchiette, Maple Syrup Sausage, and Broccoli Rabe in Cream Sauce

Orecchiette, Maple Syrup Sausage, and Broccoli Rabe in Cream Sauce


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In a large nonstick skillet, cook the pork sausage, breaking up with a spoon as you go, until nicely browned. Add the maple syrup to the sausage and sauté for 2 minutes longer, stirring and incorporating the syrup into the sausage.

Meanwhile, bring a large pot of salted water to a boil and prepare an ice bath. Cook the broccoli rabe until tender, about 4-5 minutes. When the broccoli rabe is cooked through, drain, reserving the cooking liquid, and shock in the ice water bath.

When your sausage is cooked all the way through, remove from the pan and set aside in a bowl. Add the olive oil to the pan and heat over medium-high heat. Add the onion, garlic, and red pepper flakes and season with salt and pepper, to taste. Sauté until the onion is soft and transluscent, about 8 minutes. Meanwhile, add the pasta to the broccoli rabe water and cook according to the package directions. Before draining the pasta, reserve 1 cup of the cooking liquid and set aside.

Remove the broccoli rabe from the ice bath, drain well, and roughly chop. Add the broccoli rabe to the pan with the onion and garlic and stir well. Add the chicken stock, season with a little more salt and pepper, and bring the pan to a simmer. Let the chicken stock reduce in the pan, stirring occasionally. Add the pasta water to the pan with the vegetables and chicken stock and simmer. To finish, drain the pasta into a serving bowl. Add the vegetables and pasta water, the heavy cream, and cheese. Toss well to incorporate. Add the cherry tomatoes last, if using.


Grandma Marie’s Chocolate Snack Cake with Maple Glaze

If you&rsquore craving an old fashioned chocolate snack cake, this one is a classic. It&rsquos my husband&rsquos grandmother&rsquos recipe (Grandma Marie) and it always gets topped with a simple boiled icing of brown sugar, maple syrup and a few spoonfuls of evaporated milk. Grandma&rsquos chocolate cake with maple glaze is my husband&rsquos childhood favorite. If you want a tried and true chocolate buttermilk cake recipe, this one has been around for more than 50 years and it&rsquos always moist and tender. Recipe can be doubled.

I didn&rsquot get the chance to meet Scott&rsquos Grandma Marie before she passed, but her chocolate buttermilk cake has stood the test of time and carries a bit of nostalgia with it. Not only is this one of my husband&rsquos favorite desserts, just mentioning &ldquoGrandma&rsquos chocolate cake&rdquo evokes childhood memories that you can see on the faces of all of her now adult grandchildren. Best of all, her chocolate snack cake is a quick and easy, one-bowl recipe.


Ingredients For Make Ahead Gravy

  • Homemade or Store-bought Chicken or Turkey Stock (low-sodium/no-sodium preferred)
  • Turkey Neck & Giblets (heart, livers &mdash everything that comes in that little package)
  • Whole Peppercorns
  • Sage
  • Onions
  • Celery
  • Butter
  • Wondra Flour
  • Salt
  • Cider Vinegar
  • Maple Syrup
  • Fresh Sage
  • Black Pepper
  • Browning Sauce

You may be wondering how this could be a &ldquomake ahead gravy&rdquo if we need the turkey neck and giblets for it. It&rsquos simple. I brine my turkey overnight &mdash which means I take the turkey out a day or two before and can easily retrieve that little package of goodies, but you could also ask your butcher for any leftover turkey (and or chicken) necks and giblets Believe me, this kind of advance planning comes in very handy when you&rsquore the one in charge of putting together the holiday meal.


Pasta with Red Pepper Sauce

  • 1 pound thick spaghetti (bucatini) or fettuccine
  • 2 red bell peppers, seeded and cut into thin strips
  • 2 cloves garlic, chopped
  • 1/2 of a large onion, thinly sliced
  • 1 hot red pepper
  • 4 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • 5 basil leaves, chopped
  • 1/2 cup shaved Pecorino cheese

Heat the oil in a pan over medium heat and add the onion, chili pepper and garlic.

Once the onion and the garlic have browned, add the bell peppers, salt and black pepper and cook until the peppers are very soft.

Cook the pasta in a large pot of salted boiling water for the time indicated on the package for al dente. Save some of the pasta water for the sauce.

Drain the pasta and mix it with the peppers and onions and some of the pasta water to make a sauce. Mix well.

Garnish the dish with Pecorino cheese, basil and a drizzle of olive oil.


Brussel Sprouts with Italian Balsamic Glaze

1 lb. Brussels sprouts, trimmed of ends and halved

Preheat oven to 400˚F. Toss Brussels sprouts with oil and season with salt and pepper pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.


Stuffed Chicken Breasts For Dinner

This dinner is a good example of how I like to use leftovers to create a few new dinners. The creamed spinach was leftover from my Steakhouse dinner and extra broccoli rabe will be used to make a pasta dish later in the week.


Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes and colors. Traditionally, they were made from dried red plum tomatoes , but they can be purchased in yellow varieties as well. Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic.

Unless they are already packed in oil, sun-dried tomatoes will need to be reconstituted before use. Just let them soak in warm water for thirty minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry and use as directed in your recipe. You can also use wine, broth, or other cooking liquid to reconstitute. Once reconstituted, use them within several days or pack in olive oil and store in the refrigerator for up to two weeks. To reconstitute in oil, simply cover the dried tomatoes with oil and refrigerate for 24 hours.

To use oil-packed, drain tomatoes from oil and use. Always be sure that those left in the jar are completely covered with oil, which may mean adding more oil as you use the tomatoes. Don’t toss out that oil when you’re done with the tomatoes. It will pick up flavor from the tomatoes and be great in salad dressings or used for sauteing .

Cooking with sun-dried tomatoes

The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Although they are wonderful with pasta, you’ll enjoy using sun-dried tomatoes with many other foods, including vegetables, meats, and breads. Unopened commercially dried tomatoes will be fine without refrigeration for six to nine months. Once opened, oil-packed dried tomatoes should be refrigerated and used within two weeks. They can also be frozen.

Sun-Dried-Tomato Vinaigrette

Yield: 1½ cups
This vinaigrette is rich and sweet from the sun-dried tomatoes, so you don’t need to use much of it on salad greens
To use it as a pesto sauce and/or to add it to a pasta dish, omit the vinegar, thin it down with pasta water, and add pine nuts, sautéed zucchini, and chopped fresh basil.

  • 12 oil packed sun-dried tomatoes
  • 1 garlic clove, peeled and minced
  • 1/3 cup balsamic vinegar
  • ½ teaspoon salt
  • A few turns of freshly ground black pepper
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil

Place all the ingredients but the olive oil into the bowl of a food processor (or a blender) fitted with a metal blade, and purée to a thick paste.
Continuing to run the machine, add the oil slowly through the feed tube or the lid of the blender. Taste for salt.

Breakfast

Spinach and Sun-Dried Tomato Frittata

  • olive oil cooking spray
  • 2 teaspoons olive oil
  • 1 small shallot, chopped
  • 1 cup packed fresh spinach, chopped
  • 4 whole eggs
  • 3/4 cups egg substitute
  • 8 sun-dried tomato halves, chopped
  • 1/2 cup grated Asiago cheese
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg substitute in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes bake until firm in the center, 12 to 14 minutes

Lunch

Turkey, Sun-Dried Tomato and Basil Wraps

  • 1/2 cup cream cheese, low-fat whipped
  • 2 tablespoons jarred julienned sun-dried tomatoes or 6 sun-dried tomatoes, chopped
  • ¼ cup red onion, thinly sliced
  • 10 basil leaves, chopped
  • 4 large whole wheat flour tortilla
  • 3/4 pound sliced smoked turkey breast
  • 4 lettuce leaves, green leaf, Bibb or Romaine, shredded

1. In a small mixing bowl, combine the cream cheese, sun-dried tomatoes and basil.
2. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the turkey among the tortillas and spread the remaining cream cheese mixture on top of the turkey. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.(The wraps can be made ahead and stored in the refrigerator.)
3. Cut the wraps in half on the diagonal and serve. 4 servings.

Shrimp With Sun-Dried Tomatoes

Yield: 4 to 6 servings.

  • 2 tablespoons extra virgin olive oil or jarred sun-dried tomato oil
  • Several sprigs thyme
  • 1 tablespoon minced garlic
  • 1 cup sun-dried tomatoes, roughly chopped
  • 2 tablespoons capers, drained if necessary
  • 1/2 cup fish stock or dry white wine
  • 1 6 to 24 large shrimp, peeled
  • Salt and pepper
  • Chopped fresh basil.

Put oil in a large, oven proof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce. Cook just until they turn pink. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm with Italian bread.

Dinner

Italian Pork Tenderloin

  • 1.5 lb. pork tenderloin
  • 2 tablespoons olive oil
  • 6 fresh sage leaves
  • 4 slices of prosciutto
  • 6 sun-dried tomatoes
  • Olive oil for brushing meat salt and pepper
  • 1 tablespoon honey mustard, or mustard of choice

Pre-heat oven to 450 degrees F. Oil a baking dish just large enough to fit the pork tenderloin. Make the stuffing. Put the oil, sage, prosciutto and sun-dried tomatoes in a food processor. Pulse this mixture a few times until it is combined to a thick paste.

Cut a slit through the middle of your pork, but don’t go through to the bottom and with your hands, spread the stuffing onto the center of the meat. Close the pocket.
Tie together with kitchen twine to secure. Rub the tenderloin with olive oil, kosher salt and pepper.

Place meat in prepared baking dish. Roast the pork at 450 degrees F. for 15 minutes, then turn the oven down to 350 degrees F. and cook another 30 minutes. Pork should be 160 degrees when done. Let the meat rest for 5 minutes so the juices can distribute evenly before slicing. Remove the string.

To make a simple pan sauce, use the drippings in the pan and whisk in a tablespoon of honey mustard. There won’t be a lot of sauce, but enough to drizzle over the pork slices.

Orecchiette with Broccoli Rabe, Sun Dried Tomatoes and White Beans

Serves 6 to 8

  • 1 pound orecchiette pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 bunch broccoli rabe, stems removed, leaves chopped
  • 1 cup oil-packed sun-dried tomatoes (about 12 pieces), sliced
  • 1 (15-ounce) can cannellini beans, rinsed or 2 cups cooked dried beans
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese

Bring a large pot of salted water to a boil add pasta and cook until al dente according to package directions. Reserve a cup of the pasta cooking water and drain pasta thoroughly.

Meanwhile, in a large sauté pan over high heat, heat olive oil. Add garlic and cook until fragrant but not browned, about 1 minute. Add half the broccoli rabe and sauté until lightly wilted but not brown, about 2 minutes. Add remaining broccoli rabe to pan and cook for another minute or two. Add sun-dried tomatoes and cannellini beans and toss lightly. Taste and adjust seasoning with salt and pepper.

Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables. Stir and add a few tablespoons of reserved pasta cooking water if mixture seems dry. Season and taste again. Serve immediately with freshly grated Parmesan cheese.

Chicken & Sun-Dried Tomato Orzo

Fish fillets may also be substituted in place of chicken. Serve with sautéed fresh spinach.
4 servings

  • 8 ounces orzo, preferably whole-grain
  • 2 cups water
  • 1 cup chopped sun-dried tomatoes,oil-packed, divided
  • 2 clove garlic, peeled
  • 3 teaspoons chopped fresh marjoram or oregano, divided
  • 2 tablespoon red-wine vinegar
  • 4 teaspoons sun-dried tomato oil, (reserved from sun-dried tomato jar )
  • 1 tablespoon extra-virgin olive oil
  • 4 boneless, skinless chicken breasts, trimmed (1 1/4 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1- 9-ounce package frozen artichoke hearts, thawed
  • 1/2 cup finely shredded Pecorino-Romano cheese, divided
  1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Meanwhile, place water, 1/2 cup sun-dried tomatoes, garlic, 2 teaspoons marjoram, vinegar and sun-dried tomato oil in a blender. Blend until just a few chunks remain.
  3. Season chicken with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate tent with foil to keep warm.
  4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
  5. Slice the chicken. Top each portion of orzo with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
Related articles
  • Parsley and Sundried Tomato Pesto (goldengategarden.typepad.com)
  • Spinach and Sun-dried Tomato Stuffed Chicken (thecocinamonologues.com)
  • Warm romaine lettuce salad with chickpeas and sundried tomatoes (charlotte.news14.com)
  • Asparagus & sun dried tomato pasta salad (cookiescakesandbakes.wordpress.com)
  • Sun-Dried Tomato Spread (foodcomas.com)
  • Summer is Coming – Home-dried Tomatoes (mw-kitchen.com)

Orecchiette, Maple Syrup Sausage, and Broccoli Rabe in Cream Sauce - Recipes

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Gallery

  • ¾ pound orecchiette
  • 2 cups broccoli florets
  • 3 tablespoons olive oil
  • 1 pound ground turkey
  • 2 cloves garlic, chopped
  • 1 teaspoon fennel seed
  • ½ teaspoon crushed red pepper
  • kosher salt
  • Parmesan, for serving

Cook the pasta according to the package directions, adding the broccoli during the last minute. Drain and return the pasta and broccoli to the pot.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes season with ½ teaspoon salt.

Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan.


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Watch the video: handmade ORECCHIETTE with Italian SAUSAGE and BROCCOLINI


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