Mix together the breadcrumbs and parmesan cheese to make the gratinée and set aside. Warm the béchamel sauce and stir in the cheese. Blanch the cauliflower in boiling salted water until al dente (firm to the bite). Drain and put into a heat resistant dish. Pour the sauce over the cauliflower, and then sprinkle the gratinée over. Put under a broiler or finish in a hot oven.
2 tablespoon butter
2 tablespoon flour
¼ teaspoon salt
dash of black pepper
1 ½ cups milk
In a small saucepan melt butter over medium heat. Stir in flour, salt and pepper. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and Stir 1 minute more.
EGGPLANT CHIPS Original recipe makes 4 servings
1 eggplant, sliced into strips
1/2 cup soft bread crumbs
1/8 cup grated Romano cheese
1 clove garlic, chopped
2 sprigs fresh parsley, chopped
1/2 teaspoon dried oregano
salt and pepper to taste
2 tablespoons vegetable oil
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Preheat oven to 400 degrees F (200 degrees C).
Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.
In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.
Bake in preheated oven for 25 minutes, or until crispy.
READY IN40 mins
THAI BROCCOLI SALAD
Printed from COOKS.COM
1/4 cup creamy or chunky peanut butter 2 tablespoons sugar 1-1/2 tablespoons hot water 1 tablespoon lime juice 1 tablespoon light soy sauce 1-1/2 teaspoons dark sesame oil 1/4 teaspoon red pepper flakes 2 tablespoons vegetable oil 3 cups fresh broccoli florets 1/2 cup chopped red bell pepper 1/4 cup sliced green onions 1 clove garlic, crushed
Combine peanut butter, sugar, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside. Heat vegetable oil in large skillet over medium-high heat. Add broccoli,red pepper, green onions and garlic. Stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture.
Serve warm or at room temperature.
Roasted Brussels Sprouts With Bacon, Apples
Prep Time 10 minutes
Cook Time 25 minutes
1 lb Brussels sprout
6 slices smoked bacon
1 medium onion, peeled, cut in crescents
1 apple, cut into crescents
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 Preheat oven to 350*
2 Trim the sprouts, remove dead leaves, cut in half.
3 Toss sprouts with olive oil (about 1 T).
4 Roast in oven for about 25 minutes. Stir occasionally.
5 Meanwhile, in a large pan, saute the bacon til crisp.
6 Keep 1 T of bacon grease, discard the rest.
8 Add the onions and apples, lower the heat to medium and sauté. Stir occasionally. (5-6 minutes).
9 Add the sugar, wine and vinegar. On med-high heat, reduce liquid to syrup.
10 Remove from heat. Stir in the mustard.
11 Add the bacon.
12 Add the sprouts.
13 Stir together.
14 Add salt to taste. (May not be necessary depending on the bacon.
Prep Time 30 minutes
Cook Time 18-20 minutes
½ large zucchini diced small
1 cup onion medium diced
1/4 cup butter or margarine
1 Tablespoon parsley flakes
½ teaspoons salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon basil
¼ teaspoon oregano
2 eggs beaten
2 cups shredded mozzarella or cheddar cheese
1 tablespoon dijon mustard
2 tablespoons grated parmesan cheese
1 recipe pie dough
In a large bowl blend beaten eggs and shredded cheese. Set aside. In a 10 inch skillet melt margarine
and cook zucchini and onions until tender. Add spices and cook another minute to combine flavors. Cool
mixture for 2 minutes then add to egg and cheese mixture. Stir to combine.
Cut pie dough into 12 3 inch circles and fit them into a muffin tin. Brush the bottoms of the crust with Dijon
mustard and then sprinkle the crust with Parmesan cheese. Spoon the zucchini mixture into the crust and
bake at 375* for 15-20 minutes until crust is done and filling is golden.
Pan Roasted Asparagus With Red Onion and Bacon
● 4 slices bacon, cut into 1/4-inch wide strips
● 1 large red onion, halved and sliced thin
● 2 tablespoons balsamic vinegar
● 1 tablespoon maple syrup
● 1 tablespoon olive oil
● 1 tablespoon unsalted butter
● 2 lbs thick asparagus spears
● kosher salt
● ground black pepper
Cook bacon in 12-inch skillet over medium heat until crisp, 8-10 minutes. using slotted
spoon, transfer bacon to paper towel-lined plate; set aside. Pour off and discard all but 1
tablespoon of fat from pan. Return skillet to medium-high heat and add onion. Cook, stirring
occasionally, until edges darken and onions begin to soften, about 3 minutes. Add vinegar
and maple syrup; cook until liquids reduce and cling to onions, about 2 minutes. Transfer
onions to bowl and cover with foil. Rinse skillet with water and dry well with paper towels.
Heat oil and butter in skillet over medium-high heat. When butter has melted, add half of
asparagus to skillet with tips pointed in one direction; add remaining spears with tops pointed
in opposite direction. Using tongs, distribute spears evenly; cover and cook until asparagus is
bright green and still crisp, about 5 minutes. Uncover and increase heat to high; season with
salt and pepper. Cook until spears are tender and well browned along one side, using tongs
to occasionally move spears from center of pan to edge of pan to ensure all are browned, 5-
7 minutes. Transfer asparagus to serving dish and top with onion; salt and pepper to taste.