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LVBC RECIPES
 
STANDARD RECIPES
PLANT BASED AND VEGAN/VEGITARIAN  RECIPES
The following recipes are a mixture of original creations, old family favorites, and tried and true classic recipes from cookbooks, restaurants and magazines. If you have questions or need help send email to the address at the bottom of any page. This latest offering is GNUDI RAVIOLI (Ravioli Nudi or Nude Ravioli,) a Florentine dish which is basically ravioli stuffing without the pasta shell, hence nude ravioli.  "A delicate mixture of cooked spinach, fresh ricotta, Parmesan cheese, egg-yokes, salt & pepper, which is lightly rolled in flour, then boiled"  - Giuliano Bugialli! This recipe - inspired by Bugialli - is a hybrid of his recipe, and tweaked by Sue Ann Carbone.
Click the link or scroll down to find this recipe, other entrees and sauces and more...
Las Vegas Buffet Club's RECIPES
ENTREES
BEEF AND GUINNESS PIE
CHILAQUILE PIE
CHILI MAC LINGUINI
FETTUCCINE WITH SHRIMP IN CHIPOTLE CREAM SAUCE (Fredo's Revenge)
(FUEGO) CHILE VERDE CON PUERCO
EGGPLANT PARMIGIANA
GNOCCHI di PATATE
GNUDI RAVIOLI    (NEW)
LINGUINE ALFREDO NEAPOLITAN
LOBSTER THERMIDOR
#PIZZADILLA
RATATOUILLE
HOMEMADE RAVIOLI  
SAUCES
JUST TOAST BRUSCHETTA
CREAM OF WHEAT PANCAKES
FOUR BEAN SALAD
ICY WATERMELON SORBET
OATMEAL ROYALE©
PANETTONE FRENCH TOAST
VANISHING OATMEAL RAISIN COOKIES
100 % WHOLE WHEAT BREAD
HOW TO DETERMINE IF SPAGHETTI AND OTHER PASTAS ARE FULLY COOKED - LVBC BLOG  Post #444.
How to Make Enchiladas (Authentic) Video of Michoacan grandmother preparing enchiladas
The LasVegasBuffetClub's Recipe Page is TrueItalianTable recommended
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When I was hanging out in the desert around Pahrump, Nevada, there was a local food business called "Kathy's On-Trays" or something like that. I'm not sure of the woman's name, ON-TRAYS was definitely in the mix.  "Entrees, get it!" Pahrump humor.
 
BEEF
BEEF AND GUINNESS PIE
   
This recipe originates from County Tipperary, Ireland (according to SAVEUR'S, Food for the Holidays issue - Winter, 2004.)  A hearty Snow/Rainy-day-comfort-food-treat, this savory beef-pie will beckon you back to the fridge at 1:00 AM, and again at breakfast time.  Purchase, at least, two 6-packs of Guinness Stout for 6-8 guests.
1
Beef and Guinness Pie

Start early
- allow 5-6 hours, from start to serving. Thaw pastry 1/2 hour before
meat-mixture is done.
Serves 6-8
Ingredients:
  • 3 tablespoons tomato paste
  • 3 1/2 cups beef stock
  • 4 lbs. beef chuck, cut into 1" cubes
  • 1 1/2 lbs. white mushrooms, trimmed and quartered
  • 1 large yellow onion, peeled and sliced
  • 6 garlic cloves, peeled and chopped
  • 2 cups Guinness Stout
  • 1 1/2 cups flour
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 egg
  • 1 lb. frozen puff pastry, thawed
  • 6 garlic cloves, peeled and chopped
  • 2 cups Guinness Stout
  • 1 1/2 cups flour
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 egg
  • 1 lb. frozen puff pastry, thawed
1) Preheat oven to 325o. Put tomato paste into a large bowl, add stock and stir until paste dissolves. Add beef, mushrooms*, onions, garlic, thyme and stout, and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper and stir well. Transfer to a deep 10 1/2" x 12 1/2" baking dish set on a large baking sheet.  Cover dish with foil. Bake, stirring occasionally, until meat is very tender, 3 1/2 - 4 hours.
 
(One-half hour before pie has finished cooking, thaw puff pastry.)
 
2) Beat egg and 1 tsp. water together in a small bowl and set aside.  Roll puff pastry out on a lightly floured surface to a *1/4" thickness, 2" wider than baking dish. Remove baking dish (fully cooked pie) from oven and uncover. Drape pastry over dish and brush with egg wash. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Garnish with spearmint sprigs, if you like.  (I prefer 4-leaf clovers if I can find them - LVBC.)
 
*Hints and suggestions: a) If mushrooms are small (quarter-size) just halve them. If they are half-dollar size, quartering them is fine - small bits of mushroom disappear after 4 hours of cooking.  b) After slicing, quarter the onions. c) I prefer a pastry thickness of 1/8" [LVBC]. d) Guinness draft can be substituted for the stout, for a slightly milder version. e) Let the pie cool down before serving - 20 minutes. f) For two to four people use a round 8" x 4" deep baking dish and halve the recipe.
 
Serve with a glass of the Guinness or a solid Red wine.
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CHILAQUILE
 
CHILAQUILE  PIE CHILAQUILE PIE
 
Mexican-style pie from Trader Vic's Pacific Island Cookbook
TRADER VIC'S PACIFIC ISLAND COOKBOOK - 1968
 
"This recipe came to me labeled 'Tamale Pie' but it really is an Americanized version of Chilaquiles, a true Mexican dish made up of alternating layers of pieces of tortillas, a sauce consisting of Serrano chilies, green tomatoes, coriander, white onions, and layers of grated cheese.  Frankly, I like this one better but I am going to change the name."  Trader Vic speaks from the past...
 
INGREDIENTS    
1/4 cup oil   1/4 teaspoon black pepper
1 large onion, chopped   1 #2 can whole kernel corn
1 green pepper, chopped   1 small can pitted black olives, or more
2 pounds ground beef   10 soft tortillas
2 teaspoons chili powder   1 pound *Tillamook cheese, grated
1/2 teaspoon oregano   Chopped green onions, 3-4
1/4 teaspoon garlic powder   Coriander sprigs
2 teaspoons salt   Sliced radishes, 3-4
1 #2 1/2 can Las Palmas Red Chili Sauce
[ All about Las Palmas Red Chili Sauce ]
 
Preheat large skillet, add oil, onion and green pepper, and sauté until onion is transparent. Add beef and stir-fry until meat is crumbly and has lost it's red color. Add seasonings and let simmer for a few seconds to develop flavor, then add chili sauce, corn and olives.  Cover and simmer 30 minutes. Meantime, cut up the tortillas, or tear them, and fry but do not brown, then drain. When meat mixture is ready, start with a double layer of tortilla pieces in the bottom of a large, well greased casserole and alternate layers of tortillas, meat mixture and grated cheese, ending with cheese on top.  Bake uncovered in 350' F oven for 45 minutes. Garnish with chopped green onions, sprigs of coriander and sliced radishes.
 
TIPS AND SUGGESTIONS:
There's quite a bit of the salt in the other ingredients, just salt to taste
*Mexican Asadero also works nicely. [LVBC]
Margaritas and Negra Modelo go well with this dish...
 
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mac
 
CHILI MAC LINGUINI For Two
This recipe is real easy and fast, you'll need: a 15 oz. can of Hormel Chili with Beans or equivalent, a *package of spaghetti, *linguine, penne or any other pasta of your choice.  You'll need half of an onion (white or yellow) diced, a tablespoon of Jalapeño slices, southwestern hot-sauce, to taste (I use Tapatio - it has the heat without vinegar,) 3 or 4 looong green onions sliced diagonally every quarter-inch, olive oil (1/4 cup,) a couple of garlic cloves (peeled and minced,) either Italian cheese like Romano or Mexican cheese like Asadero (1/4-cup,) salt and  pepper.
 
PREPERATION
  • Put a large pan of water on to boil, then cut the green onions and mince the garlic. Add the olive oil to a chef's pan, turn heat to medium. When the pan is heated add the diced, white onion and sauté for five minutes. Then add the garlic, let it cook for five minutes, add the can of chili with beans.
  • Pre-heat the oven to bake at 350'
  • When the water is boiling add the *pasta and cook until done, drain and add it to the chili mixture.
  • Place the chili mixture in a baking dish, top with the green onions, cheese, black pepper, Jalapeños and hot-sauce.  Bake in a 350' oven for 30 minutes.
  • *Add enough pasta for two - more or less.
  • NOTE: *The original recipe from the ol' days called for spaghetti; either spaghetti or any other pasta will work...
  • Sure, toss in some ground beef if your want.
  • How about Green Chili?
fettuccine
f
FETTUCCINE WITH SHRIMP IN CHIPOTLE CREAM SAUCE (Fredo's Revenge)

I had a similar dish at Garduno's Mexican Restaurant, at the Fiesta Hotel in Las Vegas.  Fettuccine in a Mexican restaurant? Yes!  It was rich and fiery. This is my version.

This is what you'll need for three or four adults:

  • 1/4 cup of a good Extra Virgin Olive Oil
  • a garlic clove or two
  • 1 pint heavy cream (substitute 1-pint prepared Alfredo sauce from a jar if you prefer)
  • 1 package Fettuccine or fresh noodles (use enough for 3-4 adults
  • about 3-4 oz. Chipotle Peppers (in Adobo Sauce)
  • 1/2 lb cooked and shelled shrimp
  • 1/2 medium Red Bell Pepper
  • 1/2 cup grated cheese
  • fresh ground black pepper
  • salt if you need it
  • two or three shakes of garlic "powder"
This is what you do:
  • First add the olive oil to a sauce pan. Bring the sauce pan up to medium heat, add the smashed and diced garlic to the pan, let it cook for three or four minutes, add the red pepper strips, cook for another five-ten minutes flipping the pan several times or mix it up with a tool until the red peppers start to soften. Add the cooked shrimp and toss again.

  • Add the cream (or the Alfredo sauce) and stir well. Add the Chipotle peppers, ground black pepper, salt, garlic powder and stir.  Add 1/4 cup of the grated Parmigiano-Reggiano, mix it up.

  • Boil a large pot of water. When the water is at a full boil add the pasta and cook *(see below.)

  • When the pasta is cooked, drain and add to the sauce, toss and serve.

  • Top with the  remaining grated cheese, or let your guests choose

More instructions on preperation, Hints and Suggestions:
  • Pour 1/4 cup of a good Extra Virgin Olive Oil into a medium sauce pan
  • Add a garlic clove or two- Place the cloves on a cutting surface.  Smash the cloves with the flat side of a large knife, remove the outer skin and dice. If you love garlic, use three (or 4) cloves.
  • 1 pint heavy cream (substitute 1-pint prepared Alfredo sauce from a jar if you prefer)
  • 1 package Fettuccine or fresh noodles (use enough for 3-4 adults - Cook the pasta in a large pot of boiling water after everything else is finished. *Click the pasta cooking link at the bottom of this recipe if you need help.
  • about 3-4 oz. Chipotle Peppers (in Adobo Sauce) - The Chipotle flavor is the most important ingredient in this recipe.  [The Alfredo sauce with Chipotle added is richer and more complex, your choice.] I've always used Chipotles in Adobo Sauce - very strong. Basically we just want to add the Chipotle flavor anyway we can. Chop the Chipotles, add some of the Adobo sauce.
  • 1/2 lb cooked and shelled shrimp - Cook a few minutes in boiling water - until the shrimp turn pink
  • 1/2 medium Red Bell Pepper - Slice into Julienne strips >  about two inches by 1/4 inch  <
  • 1/2 cup grated cheese - use a good quality parmesan cheese, such as Parmigiano-Reggiano
  • fresh ground black pepper - 10-12 twists of the pepper grinder
  • salt if you need it
  • two or three shakes of garlic "powder" - make sure it's not garlic salt
FUEGO
 
(FUEGO) CHILE VERDE CON PUERCO
 
(FUEGO) CHILE VERDE CON PUERCO [FIRE - GREEN CHILE WITH PORK]  Please report any translation errors.
 
This is a cheater version of the Southwestern staple. It's a cheater version because I'm using canned enchilada sauce as well as canned chilies, rather than using completely scratch ingredients.  Believe me this Chile Verde recipe is tasty and it can make your eyes water depending on how hot you want it.  I've also added a bit of Chipotle as well as Nopalitos (chopped pads of the Prickly Pear cactus in brine). This recipe is fast and easy as well as tasty. 
 
Normally Hatch Chile peppers (or Anaheim Peppers) are used in the recipe.  Hatch Chiles tend to be thicker with a powerful flavor. The "meat" is thick - almost the consistency of raw chicken. They originate from the fields around Hatch, New Mexico (South/Central New Mexico.) The chilies' heat-scale runs from mild to very hot.  Inferior chilies have very thin meat with little flavor, and fall apart - especially when skinning. For simplicity, this recipe uses canned Las Palmas Green Chiles. Prepare and use Hatch Chilies (or any other chilies) instead if you prefer. Also, the Chipotle/Nopolitos can be eliminated for a more classic taste. This includes the Chipotle in the marinade. This recipe *serves four.
 
Ingredients
 
  • 1/4 cup Thai Sweet Chile Sauce Use this link for recipe or purchase ready-made

  • 1/4 cup Orange Juice

  • 1 TBSP fresh cilantro, chopped

  • 1 tsp. ground cumin

  • 1 tsp. Chile powder

  • 1 tsp. Mexican oregano, dried

  • salt, to taste

  • fresh black-pepper

  • 1/2 cup Nopalitos

  • 3 limes

  • 1-cup water

1 Marinating the Pork
Preparing the marinade
Marinating the Pork   Using a marinating dish large enough to hold the pork, add: 1 TBSP Olive Oil, 1/2 can of the Chipotle peppers/sauce, Coke, orange juice, Thai Sweet Chile Sauce, juice from one of the limes and 1 tsp. of the chopped cilantro.
Mix well, turning the meat several times, add fresh ground black-pepper. Let the pork marinate in the fridge for an hour or two. This isn't rocket-science, these ingredients can be tweaked, changed or eliminated altogether.
If you prefer simplicity and don't want to grill the meat, just pan-brown the pork and continue with the recipe. (You don't necessarily have to use a marinade.) While the meat is marinating prepare the green Chile. The meat in the photo is thick pork-rib
 
2 While the pork is marinating prepare the Green Chile
Preparing the Green Chile
Preparing the Green Chile   In a large sauce pan sauté the diced onion and garlic in two TBSPs of the Olive Oil, then add the enchilada sauce, chiles, cilantro, ground cumin, Chile powder, Mexican oregano, salt and pepper, the Nopalitos, water and the juice from one of the limes.
As mentioned before, this fast recipe uses canned chilies. If you choose to use freshly-roasted chilies, run the roasted-peppers under cold water, remove the skin then pull off the head/stem, split the pepper and remove the seeds. Then ad the pepper meat to the Chile Verde, it will break up during cooking.
Hatch (or any other type) Chilies can be purchased already-roasted or fresh peppers can be roasted under a broiler, turning several times until the pepper is about 50% blackened.
3. Grilling the pork
  Grilling the pork
Brown/cook the pork half-way (half-cooked) on the grill.  When the pork is well browned, cut into 1" cubes and add the meat to the Green Chile and cook on medium-low heat for a couple of hours, until it falls apart, or at least until well cooked.
Serve the (Fuego) Chile Verde con Puerco hot with warm tortillas and a hearty cerveza like Negra Modelo, or a bold red wine. Sangria is a good choice to stand up against the strong flavors. Slice the remaining lime into wedges and serve with the (Fuego) Chile Verde con Puerco
     
Hints & tips:    
  • Hatch Chilies can be purchased already-roasted or the fresh peppers can be roasted under a broiler, turning several times until the pepper is about 50% blackened.
  • If you want the added heat and flavor of Chipotle, add the remainder of the Chipotle / Adobo sauce while the Green Chile is cooking. If you don't enjoy the serious flavor of Chipotle, just eliminate it altogether.
  • I used meaty pork ribs just because - most recipes call for pork-shoulder/pork-butt. Use whichever you prefer. *One pound of pork is sufficient, use two if you're serving serious carnivores.
  • Fire it up with a hot, red or green salsa/sauce, even Tabasco.
  • Alternatively, here's a basic New Mexico-style Green Chili recipe from Food.Com

This is an original recipe from LasVegasBuffetClub.Com
(Fuego) Chile Verde Con Puerco ©2011-2020 LasVegasBuffetClub.Com
All rights reserved.
 
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PLANT
 
 
PLANT BASED RECIPES
 
 MUSHROOM LENTIL MEATBALLS (vegan & gluten-free)
Author: Jhanelle Golding
 
vegan mushroom lentil meatballs with gluten free spaghetti   click MUSHROOM LENTIL MEATBALLS (vegan & gluten-free)
 
"These flavourful, homemade mushroom lentil meatballs are vegan, gluten-free and so simple to make! A perfect meatless recipe to serve with spaghetti for a vegan take on a childhood favourite."
 
"This is my favourite vegan “meat” recipe and the best tasting one I’ve tried. I’ll be sharing all the tips and tricks to making it. The recipe is an adaption of My New Roots’ Wild Mushroom Lentil Burger Recipe. It’s one that I’ve also used for burgers and as a vegan substitute for meat crumbles." Jhanelle Golding
 
"What are vegan meatballs made of?  The main ingredients in these meatless meatballs are lentils, shiitake mushrooms, king oyster mushrooms and liquid aminos." 
 
Click here for recipe
 
 
MUSHROOM STUFFED CABBAGE ROLLS
"Packed with umami flavor and nourishing ingredients, these Mushroom Stuffed Cabbage Rolls are a hearty main for all occasions. vegetarian and vegan" Click the link below for the complete recipe.
 
Vanilla And Bean.com /  Mushroom Stuffed Cabbage Rolls
 
Note from the editor: I've made this dish on a couple of occaisons, I found it to be very workable and tasty, didn't miss meat at all.
 
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More to come!
 
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