Category Archives: Eggs, Cheese, Pasta, Rice

Chinese Chicken Fried Rice

  By skurtz | 01/23/2012 - 5:49 pm | Eggs, Cheese, Pasta, Rice, Poultry, Recipes
Leave a comment

Print
Chinese Chicken Fried Rice

This is a great way to use leftover rice and chicken. You could also substitute pork for the chicken.

Ingredients

  1. 2 large eggs
  2. 1 tablespoon water
  3. 1 tablespoon butter
  4. 1 tablespoon vegetable oil
  5. 1 large onion chopped
  6. 1 cup frozen peas (or some other green thing - like broccoli)
  7. 2 cups long-grain white rice cooked and cold
  8. 2 tablespoons soy sauce
  9. 1 teaspoon black pepper
  10. 1 cup boneless, skinless chicken breasts cooked and cubed

Instructions

  1. In a small bowl, beat eggs with water. Melt butter in large skillet over medium-low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
  2. Heat oil in same skillet; add onion and saute until soft. Add peas and cook until heated through. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Armenian Holiday Pilaf

  By skurtz | 11/15/2011 - 11:02 am | Eggs, Cheese, Pasta, Rice, Recipes
Leave a comment

Print
Armenian Holiday Pilaf

Here's a dolled up version of rice pilaf

Ingredients

  1. 1/2 pound uncooked wide egg noodles
  2. 1 stick (1/2 cup) butter
  3. 5 1/4 cups chicken broth
  4. 2 cups uncooked rice (not instant rice)

Instructions

  1. In a large saucepan, brown the noodles in the butter. Add broth and rice and bring to a full boil. Lower heat and simmer, covered, for 20 minutes.
  2. Makes 10 cups.

Rice Pilaf

  By skurtz | 11/15/2011 - 10:53 am | Eggs, Cheese, Pasta, Rice, Recipes
Leave a comment

Print
Rice Pilaf

I probably shouldn't even be writing this recipe down. This is a family favorite. I was floored once when we had dinner at our friends' house and his Colombian wife made it and it tasted exactly the same. I thought it was one of those things that only existed in our family - like that Lime In the Coconut song (which I thought my dad made up until I saw Reservoir Dogs).

Ingredients

  1. 2 Tablespoons butter
  2. 1-2 handfuls thin egg noodles
  3. 2 cups chicken broth
  4. 1/4 cup (or so) of water
  5. 1 cup white rice

Instructions

  1. Melt butter in sauce pan. Brown egg noodles in butter. Keep stirring and be careful not to burn them or the butter. If you look away to see what Phineas & Ferb are doing, for even a second, they will burn. I've warned you.
  2. As soon as the egg noodles start to brown, add broth and water. Bring to boil. Add rice. Boil for 1 minute. Then lower heat and simmer rice, covered, for 20-25 minutes.
  3. *You can pull this off with brown rice, but add a little bit more water and a little bit more cooking time - maybe 10 minutes.

Chicken Broccoli Alfredo

  By skurtz | 09/23/2011 - 10:26 pm | Cooking, Eggs, Cheese, Pasta, Rice, Poultry, Recipes
Leave a comment

Print
Chicken Broccoli Alfredo

I love trying to make all kinds of things from scratch, but I am not ashamed to break out a can of Campbell's cream of whatever soup every now and again. After all, it is mmmm...good.

Ingredients

  1. 1 pound pasta
  2. 2 cups broccoli florets
  3. 1 - 2 pounds boneless chicken breast cut into 1-in pieces
  4. 2 cans condensed cream of mushroom soup
  5. 1 cup milk
  6. 1 cup Parmesan cheese
  7. 1 teaspoon black pepper

Instructions

  1. Cook pasta per package directions. Add broccoli florets for the last four minutes. Drain.
  2. Melt butter in a large skillet. Season chicken with garlic powder and saute in butter until cooked through.
  3. Add soup, milk, cheese and pepper to chicken. Stir and heat until bubbling.
  4. Combine pasta-broccoli mixture and sauce and mix well.

Popettine

  By skurtz | 10/20/2010 - 9:50 am | Cooking, Eggs, Cheese, Pasta, Rice, Meats, Recipes
Leave a comment

Print
Popettine

Also known as "meatballs" or "meat-a-ball-sa."

Ingredients

  1. 1 1/2 pounds ground beef
  2. 1 large eggs
  3. 1/4 cup Parmesan cheese
  4. salt
  5. black pepper
  6. 1 tablespoon parsley
  7. 1 clove garlic
  8. 1 hard roll softened in milk

Instructions

  1. Mix all ingredients thoroughly. Shape into balls about 1″ in diameter and drop into simmering spaghetti sauce. Cook for 25-30 minutes, stirring carefully. You can also freeze unused meatballs right in the sauce for future dinners.
  2. Alternatively, you could also bake meatballs in 350˚F oven for 30 minutes.

Spaghetti Sauce

  By skurtz | 10/19/2010 - 8:38 pm | Cooking, Eggs, Cheese, Pasta, Rice, Recipes
Leave a comment

Print
Spaghetti Sauce

I double, or even triple this recipe and freeze it in smaller batches for quick and easy meals. Superior to jar sauce in every way: fresher, tastier, cheaper.

Ingredients

  1. 1 pound ground beef
  2. 4 tablespoons olive oil
  3. 1 large onion finely chopped
  4. 2 clove garlic finely chopped
  5. 28 ounce crushed tomatoes
  6. 28 ounce tomato puree
  7. 12 ounce tomato paste
  8. 2 tablespoons sugar
  9. salt
  10. black pepper
  11. 1 tablespoon basil leaves
  12. 2 bay leaves

Instructions

  1. In large stock pot, brown ground beef. Once beef is well-browned, remove from pot; drain fat.
  2. In same pot, heat oil and cook onion and garlic until tender.
  3. Stir in remaining ingredients. Heat to boiling, stirring occasionally.
  4. Reduce heat; simmer uncovered 1 to 1 ½ hours or until sauce is thickened.

Macaroni and Cheese

  By skurtz | 01/27/2010 - 8:47 pm | Cooking, Eggs, Cheese, Pasta, Rice, Recipes
Leave a comment

Print
Macaroni and Cheese

This is the way dad likes his mac and cheese.

Ingredients

  1. 1 pound elbow macaroni
  2. 2 cups heavy cream
  3. 1 cup milk
  4. 5 tablespoons butter divided
  5. 4 tablespoons all-purpose flour
  6. 3 cups shredded cheese
  7. 1 cup grated Parmigiano-Reggiano cheese
  8. 1/2 cup breadcrumbs
  9. salt
  10. black pepper

Instructions

  1. Preheat oven to 350 degrees. Grease 13- by 9-inch baking pan.
  2. Cook pasta according to package directions. Drain and reserve.
  3. To prepare sauce: Combine cream and milk and heat (in microwave).
  4. In saucepan, melt 4 Tbsp butter. Wisk in flour and cook for 1 minute. Gradually add hot milk and cream until smooth sauce forms, stirring constantly. Bring sauce to boil and remove from heat. Slowly stir in cheeses until melted.
  5. Combine cream sauce a little at a time with pasta. Season pasta mixture with salt and pepper to taste. Sprinkle top with bread crumbs and remaining Parmesan cheese. Dot with remaining butter.
  6. Bake in preheated oven for about 30 minutes, or until brown and bubbly.

Linguine with Scallops and Snow Peas in a Saffron Sauce

  By skurtz | 12/21/2005 - 10:01 pm | Cooking, Eggs, Cheese, Pasta, Rice, Fish, Shellfish, Recipes
Leave a comment

Print
Linguine with Scallops and Snow Peas in a Saffron Sauce

Take care to keep the cooking time brief, not only to avoid overcooking but to preserve the liquid given up by the scallops.

Ingredients

  1. 1/2 pound sea scallops
  2. 1/2 pound squid ink linguine
  3. 1/2 pound snow peas
  4. 1/2 cup shallots finely minced
  5. 1/2 cup dry white wine
  6. 2 tablespoons heavy cream
  7. 2 sticks butter cold, cut into pieces
  8. 1 pinch saffron threads
  9. fresh lemon juice
  10. salt
  11. black pepper

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the linguine and cook until tender but still firm to the bite, about 10 minutes.
  3. Make the saffron sauce. In a heavy saucepan combine shallots and white wine.
  4. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream.
  5. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil.
  6. Add fresh lemon juice and salt and white pepper to taste.Place scallops in a steamer over simmering water and steam for 2 to 3 minutes.
  7. Then add snow peas and steam 1 minute more.
  8. Transfer linguine to a plate, top with scallops and snow peas and top with sauce.

Rice Pudding

  By skurtz | 02/28/1998 - 10:06 pm | Cooking, Desserts, Pies, Eggs, Cheese, Pasta, Rice, Recipes
Leave a comment

Print
Rice Pudding

This sounds good; why haven't I made it?

Ingredients

  1. 8 ounce rice
  2. 1 quart water
  3. 1 stick cinnamon
  4. 2 quarts milk hot
  5. 2 eggs
  6. 10 ounce sugar
  7. 1/2 tablespoon vanilla extract
  8. 1/2 tablespoon salt
  9. 4 ounce rasins (optional)

Instructions

  1. Cook rice with water and cinnamon stick until water is absorbed.
  2. Add hot milk and simmer 30 minutes.
  3. Beat eggs, sugar, vanilla, and salt. Add to mixture.
  4. Remove from heat and let cool.

Jambalaya Go Pats

  By skurtz | 01/21/1997 - 3:38 pm | Cooking, Eggs, Cheese, Pasta, Rice, Meats, Poultry, Recipes
Leave a comment

Print
Jambalaya Go Pats

Super Bowl XXXI was in New Orleans and the Pats played. The Commonwealth Market showed their support for the hometown team by posting a sign that said, "Jambalaya Go Pats"

Ingredients

  1. 3/4 pound andouille sausage sliced about 1/4-inch thick
  2. 2 tablespoons vegetable oil
  3. 3/4 pound boneless, skinless chicken thighs cut into 1½-inch chunks
  4. 3/4 pound boneless, skinless chicken breasts cut into 1½-inch chunks
  5. 1/2 teaspoon cayenne pepper
  6. 2 stalks celery
  7. 2 medium onion chopped
  8. 2 green bell peppers chopped
  9. 3 clove garlic crushed
  10. 1 teaspoon dried thyme
  11. 1 teaspoon dried marjoram
  12. 1 1/2 cups long-grain white rice
  13. 2 cups chicken broth
  14. 30 ounce diced tomatoes
  15. salt
  16. black pepper
  17. 1/4 teaspoon Tabasco sauce
  18. 1/2 cup scallions thinly sliced

Instructions

  1. In a large frying pan or Dutch oven, cook sausage in ½ tablespoon of oil over medium-high heat, turning, until lightly browned, about five minutes. With a slotted spoon, transfer sausage to a bowl.
  2. Add remaining 1½ tablespoons oil to pan. Sprinkle chicken thigh and breast pieces with cayenne and fry in two batches, turning once or twice, until golden outside and white throughout, about 5 minutes per batch. Transfer to bowl with sausage.
  3. Add celery, onions, and bell peppers to drippings in pan, reduce heat to medium, and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic, thyme, and marjoram and cook 1 to 2 minutes. Add rice and stir to coat grains with oil. Spoon vegetables and rice into shallow 3-quart baking dish. Cover with foil. (Recipe can be prepared a day ahead to this point. Refrigerate chicken-sausage mixture and rice and vegetable mixture separately. Return to room temperature before cooking.)
  4. Preheat oven to 350°F. Stir broth and 1 cup of water into rice mixture. Cover with foil. Bake 35 minutes. Arrange chicken and sausage and drained tomatoes over rice. If rice seems dry, add up to ½ cup reserved tomato juice or water to the dish. Cover with foil and bake until heated through, about 15 minutes longer.
  5. Season with salt, pepper, and Tabasco, stirring gently to mix. Sprinkle scallions on top. Serve directly from baking dish.