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LVBC RECIPES
STANDARD RECIPES
PLANT BASED AND VEGAN/VEGITARIAN  RECIPES
SAUCES
 
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
LINGUINE ALFREDO NEAPOLITAN
LOBSTER THERMIDOR
pizzadilla
RATATOUILLE
HOMEMADE RAVIOLI
JUST TOAST BRUSCHETTA
FOUR BEAN SALAD
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
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
 
Beef and Guinness Pie Start early - allow 5-6 hours, from start to serving. 
Thaw pastry 1/2 hour before meat-mixture is done.
 
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.
 
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 large onion, chopped
  • 1 green pepper, chopped
  • 2 pounds ground beef
  • 2 teaspoons chili powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 #2 can whole kernel corn
  • 1 small can pitted black olives, or more
  • 10 soft tortillas
  • 1 pound *Tillamook cheese, grated
  • Chopped green onions, 3-4
  • Coriander sprigs
  • Sliced radishes, 3-4
 
1 #2 1/2 can Las Palmas Red Chili Sauce
[ All about Las Palmas Red Chili Sauce ]
 
  1. Preheat large skillet, add oil, onion and green pepper and sauté until onion is transparent
  2. Add beef and stir-fry until meat is crumbly and has lost it's red color
  3. Add seasonings and let simmer for a few seconds to develop flavor, then add chili sauce, corn and olives, cover and simmer 30 minutes
  4. Meantime, cut up the tortillas, or tear them, and fry but do not brown, then drain
  5. 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
  6. Bake uncovered in 350' F oven for 45 minutes
  7. 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
 
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 small white or yellow onion, diced
  • *1-2 lbs. pork shoulder/butt
  • 3 TBSP Olive Oil
  • 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
  • 3 garlic cloves, peeled and mashed
  • splash Classic Coke
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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SAUCES
 
Until the following links are established (some links work,) click here for sauces
 
SAUCES
 
Béchamel Sauce
GORGONZOLA-MUSHROOM-CREAM SAUCE
GYPSY PASTA SAUCE
LVBC POMODORO SAUCE
LVBC QUICK PASTA SAUCE
MARINARA SAUCE
PIZZA SAUCE
RED CLAM SAUCE
SAUCE FOR RAVIOLI
TOMATO SAUCE ALLA PIEMONTESE
ZIA'S TOMATO-MEAT SAUCE
 
EGGPLANT PARMIGIANA
 
This recipe is from Leone's Italian Cookbook - Serves 6
INGREDIENTS:
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups *Marinara Sauce, warmed - click
  • 1/2 cup freshly grated Parmesan cheese
  • Thin slices of mozzarella or Swiss cheese
      
a. Leech the Eggplant b. Flour / Eggs / Bread-Crumbs
Eggplant Parm Cooked
c.Saute'5minutes d. Cooked Eggplant Parmigiana
a. Wash and dry the eggplant but do not peal. Cut into 1/2-inch (thick) slices. Sprinkle slices lightly with salt, place them on brown paper [or paper towel,] and let them *drain for 30 minutes.  
b.
Pat dry and sprinkle lightly with flour. Dip into beaten eggs. Mix bread crumbs with oregano, then dip eggplant slices into bread crumbs.
c.
Combine olive oil and butter in a skillet and heat.
d. Add eggplant slices and sprinkle lightly with the salt and pepper. Sauté to a medium brown, about 5 minutes on each side.
e. Preheat oven to moderate (325' F.) 
f. Oil a baking pan and cover the bottom with a thin layer of the marinara sauce. Arrange browned eggplant slices on top of the sauce, and sprinkle them lightly with Parmesan cheese. Place a small slice of mozzarella or Swiss cheese on each eggplant slice. Spoon another thin layer of marinara sauce overall. Bake for 20 to 25 minutes. This dish is substantial enough to serve as an entree..
gnocchi
 
Gnocchi    
        
         Potato Gnocchi
(Dumplings)
 
This recipe - sort of a Hybrid for Gnocchi - is from ADA BONI'S "ITALIAN REGIONAL COOKING" and ZIA JOSEPHINE'S recipes.
 
Gnocchi:
2 1/2 lbs. potatoes - boiled, peeled and mashed
2 cups all purpose (plain) flour
salt
1 tsp. baking powder
2 eggs, beaten
 
TOMATO SAUCE This meat sauce is fairly standard
GORGONZOLA-MUSHROOM Cream Sauce is an alternate sauce to use with Gnocchi
 
1) Boil potatoes (about 45 minutes or until a fork can be easily passed thru to the center)
2) Rinse under cold water and remove peel
3) In large mixing bowl, mash potatoes with potato masher or use food processor
4) Put the warm mashed potatoes into a bowl. Add the flour, baking powder, eggs, salt to taste and work lightly into a smooth dough
(When you are ready to cut the dough, start boiling a large pan of water for cooking.)
 
Forming the Gnocchi On a lightly floured surface, roll pieces of the dough into 12 inch-long cylinders, about the thickness of a finger and cut these into inch-long pieces.
 
Gently, roll and press the 1" pieces with the tines of a fork, ending ridges at mid-point (see Fig.1)
You can shape about 12 "dumplings" and cook them immediately or you can roll, cut and shape all the dough, and then cook the 1 inch pieces 12 at a time.
I find it easier to roll, cut, shape and cook 12 pieces at a time:
Drop 12 "dumplings" into the boiling water and cook until they float (1-2 minutes - then let them cook another minute)
Scoop the cooked gnocchi off the surface with a perforated spoon, drain well, then transfer them to a heated fireproof dish and keep warm in the oven. (The idea here is to remove most of the surface moisture.)
Roll, cut, shape and cook 12 more etc. etc. etc.
 
Gnocchi In a large bowl, mix cooked gnocchi with 1/2 of the tomato sauce, spoon onto plate, add more sauce and top with a  generous portion of Fontinella cheese. Fig. 2
 
For the Coup de Gras, add a dab of butter on top of the cheese, sprinkle with Cayenne pepper and set under the broiler for a few minutes - until the butter starts to run.
 
Hints and Suggestions: 1) Mash the potatoes thoroughly, so there are no lumps. 2) Start boiling the gnocchi cooking water when you are ready to mix the dough. 3) Mix the dough ingredients very lightly, just enough to blend: Too much kneading creates a gooey, glutinous glob of mush.
* Until this page is updated some links will take you to a differant page, hit back button to return.
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gnudi
 
Gnudi Ravioli
 
Gnudi Ravioli

 Gnudi Ravioli with Parmigiano-Reggiano and
Béchamel Sauce 
Spinach and Ricotta Ravioli Serves 4
 
INGREDIENTS:  
 
  • 2 lbs. fresh spinach (to yield 1lb. trimmed)
  • 1/2 lb. ricotta, drained
  • 3 extra-large egg yolks
  • 1 1/2 cups freshly grated parmigiano-reggiano
  • 1/2 tsp. grated lemon zest
  • extra-virgin olive oil
  • Cayenne pepper to taste (optional)
  •  freshly grated nutmeg to taste
  • salt and freshly ground black pepper
  • 1 tablespoon ea. unbleached flour and semolina flour, combined (2 tablespoons total)
  • 1/4 cup butter, melted
Béchamel Sauce (This link will take you to another page, hit back button to return)
 
Building the Gnudis
 
Building the Gnudis Figure a.
Trim spinach (remove larger stems, retaining leaves) and wash in several changes of water. Transfer washed spinach to large pot and cook (covered) on medium heat until wilted, several minutes; drain in a colander and cool. Place spinach in a clean tea towel, squeeze until completely dry (ravioli will fall apart during cooking if there is moisture on leaves.) aFinely chop.
 
Gnudi Ingredients B b
 
b Combine ricotta, egg yolks, 1 cup of the parmigiano-reggianoo, lemon zest, cayenne, nutmeg and salt and pepper in a large mixing bowl. 
 
Gnudi Ingredients c
c Gently fold in chopped spinach.
 
Gnudi Ingredients Flour Mix d
d Add 1 tablespoon of the combined flour and mix well (continued below)
 
3) Bring a large pot of water to a simmer over medium heat. Wet hands (mixture will be sticky) and shape 1 tablespoon of mixture into a 1 inch ball. Drop ball into simmering water and cook until it floats to the top. If ball holds its shape, continue rolling remaining mixture. If ball falls apart, add another 1-2 teaspoons flour to mixture. Test again.into simmering water and cook until it floats to the top. If ball holds its shape, continue rolling remaining mixture. If ball falls apart, add another 1-2 teaspoons flour to mixture. Test again.  
 
4) Cook ravioli in batches. As they float to the top, remove one at a time with a slotted spoon and place on a paper towel. Let the cooked ravioli drain and dry on the towel for fifteen minutes, then transfer to a buttered baking sheet. Roll each ravioli in the butter until all of the pieces are coated. Bake in the oven for fifteen minutes at 350o. Transfer to a serving dish and cover with foil to keep warm. 
5) Serving the Gnudis
 
  • e.Drizzle ravioli with butter and oil and top with remaining parmigiano-reggiano, serve immediately
  • OR f.Drizzle with butter and oil and serve with a red sauce, top with cheese
  • OR g.Cover with a Béchamel Sauce, top with cheese.
Gnudi Parm e Gnudis Sauce Cheese f g
 
Tips and suggestions:  
  • It's not necessary to add extra water to the pot when cooking the raw spinach, the moisture from washing will be sufficient
  • Cook the assembled ravioli in simmering water, not in rapidly boiling water as the delicate balls will break up
This is Gnudi (nudie/naked) Ravioli - Ravioli without the shell.
 
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*HOW TO DETERMINE IF SPAGHETTI AND OTHER PASTAS ARE FULLY COOKED - LVBC BLOG  Post #444.
 
alfredo
 
 
LINGUINE ALFREDO NEAPOLITAN
This is a fairly basic Linguine Alfredo with the added flavors & colors of Red and Green Bell peppers, hence the name Neapolitan. These colors are red, green and white.
 
This is what you'll need for 4-6 adults:
  • 1 package dried Linguine, or fresh pasta
  • 1 jar Alfredo Sauce or fresh Alfredo Sauce
  • 1/4 cup Extra Virgin Olive Oil
  • 1 or 2 garlic cloves, minced
  • 1 cup mushrooms, portabella or white
  • 1/2 Red Bell pepper, julienne strips (1/4 inch x two inch long strips)
  • 1/2 Green Bell Pepper, julienne strips
  • salt, to taste (1/8 - 1/4 tsp)
  • freshly ground black pepper, to taste (8-12 twists of the pepper grinder)
  • 1/2 cup or so grated topping cheese - Parmigiano-Reggiano or Fontinella
This is what you do:
  1. Heat the EVOO in a sauce pan, bring the pan up to medium heat
  2. add the garlic, green and red peppers, sauté about ten minutes or so
  3. add the mushrooms
  4. pour in the sauce
  5. add the salt & pepper
  6. turn the heat to low and continue to cook while you prepare the pasta
Cooking the pasta
  • bring a large pot of water to a boil
  • add the pasta and cook (see cooking instructions above)
  • drain the Linguine well and add to the sauce pan, mix it up
  • plate and top with the grated cheese

Hints, Tips and Suggestions:

After adding the cheese, place a pat of butter (1/4 inch slice from stick) on top of the cheese, add a dash of Cayenne pepper and heat the dish just until the butter melts, serve with a dry red wine: Chianti or Sangiovese
 
Why Neapolitan - it's a variation of the ice-cream (tri-colored.)  
 
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therm
 
LOBSTER THERMIDOR
 
LOBSTER THERMIDOR When I was a kid my lovely parents would
often take the family out to dinner.
Once in a while we would find ourselves
at a restaurant that would be serving
one of my favorite fancy dishes.
 
Lobster Thermidor
 
I remember it being rich, creamy, tasty and different. It was different because it, first of all, was usually served in a long boat-like white dish. It was different because it was served in a lobster shell which fit perfectly in the boat-like dish. I remember melted butter and [1]cheese on top of the stuff that was in the lobster shell, which was in the boat-like dish. Mmmmmmm!
 
This is a delicious, reasonably easy to prepare take on a classic entree. Sometimes less is more.
 
Lobster Thermidor
by 1940s Gourmet chef Louis P. De Gouy
 
Yield: Makes 4 servings
Active time: 50 minutes
Total time: 1 hour
 
  • 2 (1 1/2-lb) live lobsters
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 lb mushrooms, trimmed and thinly sliced
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons medium-dry Sherry
  • 1 cup heavy cream, scalded
  • 2 large egg yolks
 
1) Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.  ***[I don't enjoy this part, so I use frozen Lobster Tails.]
2) When lobsters are cool enough to handle, twist off claws and crack them, then remove meat.
3) Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.

4) Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes.
5) Add lobster meat, paprika, salt, and pepper and reduce heat to low.
6)
Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.

7) Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.  ***[This sounded too complicated to me, so...after sautéing the mushrooms, I added the egg-yokes, lobster meat, paprika, salt and pepper, Sherry and the hot cream]This sounded too complicated to me, so...after sautéing the mushrooms, I added the egg-yokes, lobster meat, paprika, salt and pepper, Sherry and the hot cream]
8) Preheat broiler.
Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.
* When salting water for cooking, use 1 tablespoon salt for every 4 quarts water
 
***This is the recipe that I culled from the Web, these are my thoughts about the recipe:
 
If you are comfortable with all of the steps necessary to prepare this dish, don't change a thing. My suggestions regarding the variations on the theme of his recipe have nothing to do with the integrity of the recipe, but rather my lack of culinary knowledge which prevents me from executing the recipe - to the letter - without a certain level of discomfort.
 
Although this recipe is neat and relatively simple, my version is easier, simpler and still delicious. I added the cream without "scalding" it.
 
[1] Some Thermidor recipes call for topping the dish with 1/2 cup grated Parmesan or Swiss cheese before broiling.
 
I first got the recipe from Epicurious.Com but it's everywhere in C Space.
 
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pizzadilla
 
PIZZADILLA     (Tortilla / Quesadilla Pizza)
Basically the PIZZADILLA is: pizza sauce, cheese, and pizza toppings on a tortilla.
When I was living in Cabo San Lucas in the 90s, my friend Juan & his brother, who owned a restaurant in CSL, and I got together one evening. The subject was food. I was going to show them how to prepare an American Pizza. Well, because of the altitude & other factors, the pizza was a bust (it didn't rise to the occasion.) However I came up with an idea: The PIZZADILLA™ - a fusion of pizza and an open-faced quesadilla.
 
The reader is either going to hate this one or... a tortilla is substituted for the pizza dough. On the negative side, a pizza purist is not going to accept this as legitimate pizza. A connoisseur would insist on a thicker, yeast-dough. On the positive side, it's: 1) fast & easy, 2) inexpensive, and 3) less fattening & filling. You get most of the tastes, without the mass of (pizza) dough.
 
Don't get me wrong, I'm not anti pizza. Pizza is one of my passions. 
 
(Adjust the following ingredients for tortilla size & personal preferences. These are just suggestions.)
 
Suggested ingredients for one 8" PIZZADILLA™
  • 1  8"Tortilla
  • 1 tsp.Olive Oil
  • 2-3 oz.Pizza Sauce or Tomato Paste
  • 3-4 oz.Mozzarella Fresca cheese
  • 1 thinly sliced, peeled, garlic clove
  • 1-2 TBS chopped black olives
  • 2-3 sliced mushrooms
  • 6-8 thin slices medium tomato
  • 6-8 or more Jalapeno slices
  • 1 TBS Grated Fontinella, Romano or Parmesan cheese
  • 6-8 medium fresh Oregano leaves (or 1 tsp. dried Oregano)
  • 1/4 tsp.Cayenne pepper
  • 1/4 tsp.Garlic powder*See below for extra ingredients
First of all place the tortilla on an ungreased, flat baking pan or foil. You can place the Pizzadilla™ directly on an oven rack to bake.
 
Use your imagination to create a Pizzadilla™ from any combination of items.
 
Here are a few suggestions:
  • Start with a larger (quesadilla, enchilada or burrito size) tortilla (8-12 inches)
  • Brush Olive Oil or garlic infused Olive Oil on the surface (top only) of a tortilla
  • Spread your favorite pizza sauce, or undiluted tomato paste on the oiled tortilla
  • Arrange slices or shreds of your favorite pizza cheese (I recommend Mozzarella Fresca)
Top with your favorite pizza toppings, here's what I might do:
 
1. Slice a glove of garlic (very thin slices) and distribute evenly
2. Add chopped black olives
3. Add sliced mushrooms
4. Add thin tomato slices
5. Add Jalapeno slices
6. Sprinkle a bit of ***grated cheese on the pizza: Fontinella, Romano or Parmesan
7. Spread a few fresh basil or oregano leaves on top
 
Bake in a toaster oven or standard oven (at about 375 degrees) until the cheese is melted and the underside of the tortilla starts to brown (just a few minutes,) remove, slice and pig out.
 
Hints, Tips and Suggestions:
  1. I like to use packaged Boboli Pizza Sauce or Tomato Paste straight from the can
  2. I prefer grated Fontinella but you can use Romano or Parmasan
  3. Use dried Oregano if you don't have fresh Oregano
  4. Add a pinch of Cayenne pepper and garlic powder
  5. For a rich, creamy Pizzadilla™, Instead of brushing Olive Oil on the tortilla, spread a thin layer of cream cheese on a naked tortilla, add the sauce and continue
  6. If you want more quesadilla than pizza, use Mexican Asadero cheese, salsa, taco toppings and cilantro - but then you would have a Mexican pizza or open faced quesadilla
  7. Use a taco size tortilla for a quick snack
These are suggestions only, use your imagination to create your own Pizzadilla...
 
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rat
 
RATATOUILLE
 
RATATOUILLE, the recipe…
This is an old French recipe for Ratatouille, which is basically a medley of cooked veggies.
RATATOUILLE
 
From Larousse Gastronomique, by Prosper Montagne (Prefaces by Auguste Escoffier and Phileas Gilbert) - c. 1961 by Crown Publishers.
 
  • Peel and slice 6 aubergines (eggplant) and 6 Italian marrows (courgettes,) AKA zucchini
  •  sprinkle with salt and leave covered with a weighted plate for 1 hour
  • Slice 2 large onions. Skin, remove pips and cut up 8 tomatoes
  • Slice 2 peppers (green bell) very thinly, removing core and seeds
  • Chop 3 garlic cloves
  • Heat 1 cup olive oil in a heavy pan
  •  fry onion until slightly colored, add the garlic. Cook for 5 minutes, then add aubergines, courgettes, peppers and tomatoes
  • Season with salt and pepper, add a bouquet garni (bundle of herbs: thyme, bay leaves, and sage, tied with a string) and cook, covered for an hour
  •  This dish may be served hot or cold.
May I suggest preparing Ratatouille, then watching the cartoon feature-length-movie, Ratatouille? Take me to the LVBC's BLOG page for Ratatouille, the movie / information...
 
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rav
 
 
HOMEMADE RAVIOLI 
HOMEMADE RAVIOLI from Leone's Italian Cookbook by Gene Leone - Harper & Row, Publishers
 
HOMEMADE DOUGH for RAVIOLI
  • 3 1/2 cups sifted all purpose flour
  • 4 to 5 tablespoons water
  • 4 eggs  
  • 1 tablespoon salt
"Place flour on a long pastry or baker's board. (I use a bowl - see Fig. 2) Make a well in the center and drop eggs in. Add water, a little at a time, and the salt. Blend together and knead until smooth and elastic.  Cover and let stand for 30 minutes. Divide into 4 parts. (Fig. 3) Roll out the dough, wrapping it around rolling pin until it is very thin, as thin as you can make it. Spread out dough on a flat surface."  (Info. in white is mine!)
 

 
ASSEMBLING RAVIOLI
Make a row of little mounds of stuffing on the rolled out ravioli dough, using about 1 teaspoon for each (Fig. 4) The mounds should be 2 inches from the edge of the dough and 1 1/2 inches apart. When row is complete, cover by folding dough over top; then press firmly between the mounds of stuffing with the side of your hand. Cut along the full length of strip and in between mounds with pastry wheel cutter, bearing down on wheel. Separate and allow to dry for at least 40 minutes. Continue until all dough and stuffing are used. (See fig. 5)
 
 
RAVIOLI STUFFING
  • 1 package (10 ounces) fresh spinach
  • Half of meat from sauce, chopped
  • 1 cup grated Parmesan cheese
  • 3 eggs
  • Pinch of Black pepper
  • Pinch of freshly grated nutmeg
  • salt
Wash the spinach, cook it until tender, then drain thoroughly and chop fine. Mix with meat, cheese, eggs, pepper and nutmeg. Add salt to taste. Mix well and your stuffing is ready.
 
HOMEMADE SAUCE FOR RAVIOLI
 
 
brushetta
 
JUST TOAST BRUSCHETTA
This hors d'oeuvre / snack / lunch / meal is so simple to prepare yet very satisfying.
What you will need for one serving:
  • 2 slices of whole wheat/whole grain toast
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, peeled and smashed/minced
  • 2 TBSP tomato paste
  • 1 TBSP grated cheese - parmesan or...
  • 1 or 2 cherry peppers (or Jalapeños, Chile or your choice,) sliced
  • pinch of oregano, each slice
  • a few twists of fresh black pepper
  • three or four sliced mushrooms
  • 2 pats of butter
  • Cayenne pepper or red pepper flakes
What you do:
  1. sauté the garlic and mushroom slices in half of the olive oil
  2. when the 'shrooms soften, add the rest of the oil to the pan
  3. setting the mushrooms aside brush the toast with the garlic oil
  4. spread a TBSP of tomato paste on each slice of toast
  5. add the mushrooms, sliced cherry peppers and cheese
  6. hit both slices with the oregano and fresh ground black pepper
  7. top each with the butter, add the Cayenne or red pepper
  8. place under broiler/toaster oven until butter melts
  9. serve as an appetizer, snack or...
Hints, Tips and suggestions:
You can use Italian or French bread - but that would just be Bruschetta; add a bit of your favorite cheese, melt on top
 
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four
 
FOUR BEAN SALAD  Serves 6-8
 
INGREDIENTS:
  • 1 15 oz. can Cut Green Beans
  • 1 15 oz. can Wax Beans
  • 1 15 oz. can Red Kidney Beans
  • 1 15 oz. can Garbanzo Beans
  • 1 small red onion, sliced and quartered
  • 1/4 - 1/2 medium Red Bell Pepper, sliced in 1/4" strips, 1" long
  • 1/4 cup white vinegar, adjust to taste
  • 1/4 cup water (add more if necessary)
  • 1TBS brown sugar, adjust to taste
  • 1 TBS white sugar, adjust to taste
  •  pinch salt
  •  fresh black pepper to taste
Hints and tips:
  1. Use good quality brand names
  2.  mix salad gently or the beans will break-up
  3.  White rice vinegar can be substituted for the white vinegar
  4.  One can cut the white sugar with Splenda or...
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pft
 
PANETTONE FRENCH TOAST
When the Christmas season rolls around one sees so many of those red and gold cupola-shaped boxes in the food stores; It's the Italian Christmas bread Panettone.
I doubt that it’s a coincidence that this regal loaf is shaped like a crown and embedded with jewel-like bits of fruit.
A slice of Panettone is usually toasted and buttered for breakfast or served with a bit of jam after Christmas dinner. This is a new twist on this tall, golden bread with raisins and bits of candied lemon and orange peel.
 
Krissy A.K.A. "THE NAPKIN LADY" came up with this wonderful idea for Panettone: Panettone French Toast. Simply prepare a *standard French Toast egg-mixture, saturate a slice of Panettone in the egg mixture, then fry it in a bit of olive oil, top it with butter, sliced fruit (strawberries, blackberries etc.) and/or jam or jelly. Hit it with a sprinkling of powdered sugar and serve with Maple syrup. This is a delightful twist on an old favorite.
 
*Since a slice of Panettone is usually much larger than a standard bread slice, add a tablespoon of orange juice to “stretch” the egg-mixture. I also add a shake or two of cinnamon.
 
Access a LVBC blog post for Panettone French Toast and view the Napkin Lady's video
 
"If I'm late to the table and you've been doing this for years it aien't my fault and I'm sticking with that!"
 
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Some of the following links have not yet been updated, click here to attempt to access the information.
VANISHING OATMEAL RAISIN COOKIES
100 % WHOLE WHEAT BREAD
 
vorc
 
VANISHING OATMEAL RAISIN COOKIES
This is a perfect recipe fresh off the lid of a Quaker Oats box.
  • 1 cup (2 sticks) margarine or butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • *1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 3 cups Quaker Oats (quick or old fashioned, uncooked)
  • 1 cup raisins
  • *For High Altitude increase flour to 1 3/4 cups.
1. Heat oven to 350' F
2. Beat together margarine and sugars until creamy
3. Add eggs and vanilla, beat well
4. Add combined flour, baking soda, cinnamon and salt, mix well
5. Stir in oats and raisins, mix well
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet
7. Bake 10 to 12 minutes or until golden brown
8. Cool 1 minute on cookie sheet, remove to wire rack

MAKES ABOUT 4 DOZEN

BAR COOKIES: Bake 30 to 35 minutes in ungreased 13x9 inch metal baking pan.
 
This is the original recipe scanned from the box lid.
 
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wwb
 
100 % WHOLE WHEAT BREAD
.
100% WHOLE WHEAT BREAD with added grains/seeds.
 
If you grew up in my home, you'd also have a passion for food. My mom, aunts and other assorted ladies would always have something going on in the kitchen. Big pots of tomato-sauce, ladies sitting at a table breaking beans or whatever it is you do to beans. My latest thing (I'm a dude) is baking bread. I'm finally getting it down - the first "loaf" I baked was about the size of a hot-dog bun. The last was store-bought loaf size. The ingredients are what I'm using, mix it up to your liking.
 
Ingredients:
  • 2 cups warm water (90' - 100')
  • 2 tablespoons or 2 packages yeast
  • 3 tablespoons **gluten
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • ***Around 4 cups Bob's Red Mill whole wheat flour
  • 1 tablespoon molasses
  • Around a half-cup of a combined, breakfast-grain-mix, including items such as: Cracked wheat, rye meal, steel cut oats, cracked triticale, hulled millet, barley flakes, thick flaked oats, brown flax seeds, buckwheat grits, white sesame seeds, sunflower seeds, golden flax seeds.
Extra Ingredients - Either: 1/4 cup oats, 2 tablespoons sunflower seeds, 2 tablespoons flax seeds (or equivalent - nuts?) Grains/Seeds or 12 Grain Cereal (below) Or...any combination thereof (specialty stores have mixes)
Use a 5"x9"x3" (top dimensions) Bread Pan - Recipe Makes One Loaf

What to do:
1) Put the dry yeast and sugar in a large mixing bowl, mix it up with a fork

2) Pour in two cups of water which must be the right temperature for the yeast

3) Stir the mixture well, I use a whisk and whip it up into a frenzy

4) Proof the yeast: Let the mixture sit in a warm place for ten minutes, if the yeast is then bubbling/foaming the carbon dioxide is being released and the yeast is active

5) Add gluten, oil, salt, molasses, and the grains - mix

6) Then gradually add ***enough flour to make a firm dough - until the dough (just barely) sticks to your hands (too much dough will make the bread heavy)

7) Knead until smooth and elastic (pull in toward the center 20-25 times, at least)

8) Cover with a damp towel and place in a warm place to rise until double in volume (1 1/2 - 2 hours)

9)  Punch down dough, knead briefly, let rest ten minutes and let rise a second time

10) Punch down, form into a pan-size loaf and place the dough into an oiled bread pan

11) Place in a warm place and let rise until the dough is 11/2 times the original volume, at this point don't touch the dough (critical) set aside while preheating oven to 350'

12) When the oven reaches the correct temp, place pan with dough (the dough should rise over the top of pan 1-2 inches) in the center of oven and bake 35 - 40 minutes - or until loaf sounds hollow when rapped with knuckles

**gluten powder can be purchased at Whole Foods type market***I've had good luck with this flour, so I'm hesitant to change; start out with 3 cups and gradually add flour just until the dough just starts to loose the stickiness. In other words, at the end of the kneading process the bread should be just barely sticking to your hands.
 
Hints, Tips and Suggestions:
  1. I prefer the packaged yeast
  2. Health Food/Specialty Food stores sell the breakfast-grain-mix in bulk, add nuts or whatever at the time you add the grains
  3. Before the last rise in the pan sprinkle some oats or nuts on top of the dough 
The basic recipe (Jane Nordstrom) is from RODALE'S Naturally Great Foods by Nancy Albright
The addition of the grains and gluten as well as portion adjustment etc. is my contribution.
C. 2021-William Claude Carbone/LasVegasBufetClub.Com
All rights reserved.
 
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bech
 
 
SAUCES
 
Béchamel Sauce   Yield: about 1 1/2 cups
Béchamel sauce, also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces. WIKI
 
  • 3 tablespoons butter
  • 1 pinch salt
  • 1 heaping tablespoon all purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/4 cups milk, heated
  • ground white pepper (optional)
 
1) Melt the butter in a heavy saucepan 
2
) Sprinkle in the flour and cook, whisking constantly for about 2 minutes
3)
 Add the warm milk, continuing to whisk vigorously until the sauce thickens
4)
 Whisk in salt, (pepper) and nutmeg to taste
5)
 Remove from heat
 
Recipe is from Sue Ann Carbone
 
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gorg
 
GORGONZOLA-MUSHROOM-CREAM SAUCE, for Gnocchi
Makes enough sauce for 4-6
 
INGREDIENTS:
1/4 cup olive oil
1/4 cup butter
3 garlic cloves, peeled and minced
1 cup half and half
6 oz. white mushrooms, sliced
8 oz. Gorgonzola cheese, crumbled
salt and black pepper to taste
grated Fontinella cheese for topping
Cayenne pepper
 
Meathod:
heat olive oil and butter in a sauce pan
add minced garlic, sauté for one minute
add mushrooms, sauté five minutes while stirring
pour half and half into pan
add crumbled cheese to pan, stir as cheese melts
spoon sauce over Gnocchi, top with Fontinella, shake on a pinch of Cayenne and serve
 
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gypsy
 
GYPSY PASTA SAUCE
When I was living in a motor home in Las Vegas and other parts of the Southwest, I needed a quick, easy pasta sauce. Most of my cooking, including spaghetti, was done in a wok... The following sauce is simple and fast. It is not a gourmet pasta sauce.
 
INGREDIENTS:
1-6 oz. can tomato paste  (retain the empty can for measuring)
1 TBS. olive oil
1/2 can water (use the empty tomato paste can to measure)
1/2 can dry red wine (see above)  Use any dry red wine (Chianti, Sangiovese...)
1 TBS. grated cheese (Romano, Parmesan, Fontinella)
1/4 tsp. garlic powder
1/4 tsp. Cayenne pepper
splash of juice from a jar of cherry peppers or jalapeño
 
Put the olive oil, tomato paste, water, wine and juice in a sauce pan, stir well
Add the rest of the ingredients, stir and simmer the sauce for 20 minutes.
 
Hints and Suggestions: a) Use an empty Tomato Paste can to measure b) If you don't have pepper juice, use a piece of jalapeño or?
 
This recipe makes enough sauce for 1 or 2.
 
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lvbcps
 
LVBC POMODORO SAUCE
This basic tomato sauce is thick and rich, yet very easy to prepare.  (Serves 4-6)
SAUCE INGREDIENTS:
  • 1/4 cup olive oil
  • 3 garlic cloves, pealed and minced
  • 1-28 oz. can crushed tomatoes
  • 1-6 oz. can tomato paste
  • 5-6 mushrooms. chopped
  • 1/2 cup white wine
  • 1/2 cup water
  • 1 tsp. sugar
  • 1 bay leaf, crumbled
  • 1 tsp. parsley, fresh or flakes
  • 1 tsp. oregano
  • splash, juice from a jar of cherry peppers
  • salt, to taste (about 1/2 tsp.)
  • ground black pepper, to taste (about 1/2 tsp.)
PASTA TOPPING (extra ingredients, not integral to the sauce.)
 
butter, one pat per plate
Cayenne pepper, 1/4 tsp. per plate
grated Fontinella cheese, for topping
 
DIRECTIONS
  1. heat olive oil in sauce pan, add garlic and cook for 2-3 minutes, remove pan from burner
  2. add other ingredients, except oregano, butter, Cayenne and cheese
  3. cook sauce on medium heat for 45 minutes, stirring often
  4. add oregano, stir sauce and cook a few more minutes
  5. use this sauce with any pasta dish
  6. top plated, sauced-pasta with grated Fontinella Cheese
  7.  add a pat of butter, a shake of Cayenne pepper and put the dish under the broiler until the butter melts, serve
serves 4-6
 
Hints and Suggestions:
a) let olive oil cool down, a bit, before adding other liquids.
b) you can substitute red wine (for a more robust sauce)
c) you can substitute Romano or Parmesan cheese, if you can't find Fontinella
 
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lvbcqps
 
LVBC QUICK PASTA SAUCE  Makes enough sauce for 4 servings.
This sauce is fast and requires few ingredients.   Use this sauce with: Spaghetti, Linguine, Ravioli etc.  (For a more complex, meat-sauce see above.)
 
Since this recipe calls for a dry red wine, buy a Chianti, Bardolino or Sangiovese, to use in the recipe and to enjoy with the meal.
This recipe will make enough sauce for four to six portions of pasta.
 
Ingredients
  • 1 12 oz. can tomato paste
  • 1/4 cup Olive oil
  • 3 garlic cloves*, pealed and chopped
  • 1 cup red (or dry white) Wine
  • *1 1/2 cups Water
  • 1/2 cup grated Fontinella cheese (can substitute Romano or Parmesan)
  • 1 splash of juice from a jar of cherry peppers
  • *1 tsp. sugar
  • 1 heaping tsp. oregano
  • 1/2 tsp. Cayenne pepper
  • salt and black pepper to taste
 
Do this
  1. Add the olive oil to a medium sauce pan, heat the oil until it starts to sizzle.
  2. Turn off burner*, add chopped garlic to the oil, let the garlic cook as the oil cools, about 3 minutes
  3. Add wine, bring to a boil, reduce heat
  4. Add tomato paste, water, sugar, Cayenne, salt and black pepper, stir well
  5. Add cheese, cook 20 minutes, stirring occasionally
  6. Add oregano, stir
*Tips and hints:
a) An easy way to peel garlic is to place the flat edge of a broad-edged knife on a clove, push down till the outer shell breaks, peel outer layer
b) Turn the burner off to prevent the hot oil from splattering when you add water and other liquids
c) Jalapeno pepper juice or a Jalapeno or Cherry pepper can be substituted for Cherry pepper juice
d) Use the red wine you serve with the meal. Suggestions: Chianti, Bardolino, Sangiovese; One can use white wine for a lighter sauce
 
Makes enough sauce for about 4 servings.
 
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marin
 
 
MARINARA SAUCE  from Leone's Italian Cookbook  Makes about 5 cups
  • 6 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 6 cups (three 1-pound cans) peeled plum tomatoes
  • 3 large garlic cloves, mashed
  • 1 tablespoon dried oregano
  • 16 fresh parsley sprigs, leaves only
  • 8 anchovy fillets, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 2 heaping tablespoons tomato paste
   click image to expand
 
1) Combine olive oil and butter in a saucepan and heat 
2)
Chop garlic and parsley together and add to the pan 
3)
Cook slowly for 5 minutes, then add salt and pepper 
4)
Drain the tomatoes and chop the solids
5)
Add the chopped tomatoes and oregano to the sauce and cook slowly for 30 minutes
6)
Add anchovies and tomato paste, stir well, and remove from the heat. At the end of cooking, taste for salt and add some if necessary, but remember, the anchovies will make the sauce salty. 
 
Serve over [Eggplant Pamigiana] macaroni, spaghetti, green beans, hard-cooked or scrambled eggs
 
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pizzasauce
 
 
PIZZA SAUCE
This recipe makes more than enough sauce for (at least) 3 or 4 12-inch pizzas.
I've been searching for the right pizza sauce, trying everything; I've tried canned sauce, jarred sauce, Bobili Sauce, I've tried cooking the sauce, pretty much everything. I now know one thing, for pizza - keep it simple. Do not cook the sauce!
 
Pizza Sauce INGREDIENTS:
  • 1 28-oz. can crushed-tomatoes, I prefer the Cento brand
  • 1/4-cup EVOO
  • 2 or 3 cloves of garlic (peeled and crushed)
  • 3 or 4 basil leaves,torn
  • 1 TBSP oregano
  • 1 tsp sugar
  • salt to taste
  • black pepper to taste
PREPERATION: Place the crushed tomatoes in a medium mixing bowl, add the rest of the ingredients, mix well, cover with plastic wrap, refridgerate overnight (minimum 2-hours)
HINTS, TIPS AND SUGGESTIONS: The garlic continues to flavor the sauce (if you want it less-garlicky, leave the gloves in larger pieces, remove some or all before using the sauce)
DO NOT COOK THE SAUCE (the sauce will cook as the pizza cooks) If the sauce seems bland add a TBSP. of balsamic vinegar, sweet cherry-pepper juice, or a tsp. of red-pepper-flakes
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clam
 
 
RED CLAM SAUCE  Serves 4-6

INGREDIENTS:

  •  1/2 cup olive oil
  •  3 garlic cloves crushed and chopped
  •  2 - 10oz. cans whole baby clams, with juice
  •  1 - 14.5 can diced tomatoes
  •  1 - 6oz. can tomato paste
  •  1/2 cup dry white wine
  •  freshly ground black pepper to taste
  •  salt, just a pinch
  •  1/4 cup grated cheese
  •  1/4 cup Coke
  •  1/4 cup Cherry Pepper juice, from jar
  •  1/2 tsp. crushed Fennel
  •  1/2 tsp. Oregano
  •  1/2 tsp. Parsley
  •  Cayenne pepper
COOKING THE SAUCE
  1. Heat the olive oil in a sauce pan
  2. add chopped garlic, stir and turn off heat while the oil cools
  3. open the cans of clams, tomatoes and tomato paste
  4. when the oil has cooled down, add the clams with juice, add the diced tomatoes, tomato paste and wine, stir
  5. mix in the grated cheese and add the coke and pepper juice,
  6. add the Fennel and Parsley, salt and pepper,
  7. cook for 45 minutes on medium-low heat (just bubbling,) stirring often
  8. add the Oregano just before sauce is done
Serve over Linguine or other favorite pastas, top with Fontinella grated cheese and add a dash of Cayenne pepper
Serve a Chablis, Chardonnay or Pinot Grigio with this sauce
Hints, Tips and suggestions:
  1. After cooking the garlic, let the oil cool so it won't splatter when you add the other liquids
  2. If you use fresh clams instead of canned, add extra liquid (bottled clam juice.)
  3. You can substitute crushed tomatoes or tomato sauce for the diced tomatoes
  4. After adding the coke and pepper juice, taste and adjust
  5. Use grated Parmesan, Romano or Fontinella cheese in sauce
  6. For the dry white wine use a Chablis, Chardonnay or Pinot Grigio
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ravi
 
 
SAUCE FOR RAVIOLI
SAUCE FOR RAVIOLI (from Leone's Italian Cookbook.)  Serves 6-8
Excerpt from Leone's Italian Cookbook: "Enrico Caruso, after his performances at the Metropolitan opera, often came in for what he called a snack, a great big plate of Mother's ravioli."
INGREDIENTS:
  • 1 1/2 pounds lean beef (flank or bottom round)
  • 1 pound lean pork shoulder
  • 3 garlic cloves, mashed
  • 1 teaspoon fresh rosemary
  • 1/2 cup olive oil
  • 1/4 cup butter
  • 4 ounces salt pork, diced
  • 3/4 pound onions, peeled and diced
  • 2 bay leaves, crumbled
  • tiny pinch of ground allspice
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1/2 cup good dry red wine
  • 1 cup canned peeled plum tomatoes, chopped or sieved
  • 2 medium-sized ripe tomatoes, chopped
  • 2 cups boiling water
  1. Cut the beef and pork shoulder into small cubes
  2. Chop garlic and rosemary together
  3. Combine olive oil, butter and salt pork in a saucepan, heat
  4. Add onions and sauté slowly to medium brown
  5. Add beef and pork cubes and simmer for 20 minutes
  6. Add bay leaves, allspice, black pepper, garlic & rosemary mixture
  7. Cook for 10 minutes
  8. Add wine, stir, cover and cook for 3 minutes
  9. Add canned and fresh tomatoes, boiling water and salt; simmer for 20 minutes
  10.  Remove from heat
  11.  Remove all meat from the sauce and put through a food chopper
  12.  Place half of the chopped meat back in the sauce, stir, and bring to a boil, slowly
  13.  Remove from heat; Put remaining chopped meat aside for the stuffing
RAVIOLI DOUGH
 
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tsap
 
TOMATO SAUCE ALLA PIEMONTESE - for Gnocchi   Serves 6-8
This thick, robust sauce is from LEONE'S ITALIAN COOKBOOK.
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 4 oz. salt pork, diced
  • 1/4 cup diced onions
  • 1/2 pound Italian sweet sausage
  • 1/2 pound lean beef, diced
  • 10 fresh parsley sprigs, leaves only
  • 1 bay leaf, crumbled
  • 5 fresh basil leaves or 1/2 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 18 slices of dried Italian mushrooms
  • 1 cup warm water
  • 2 cups (one 1-pound can) peeled plum tomatoes
  • 2 large ripe tomatoes, chopped fine
  • 1/2 cup dry white wine
  • 1 teaspoon tomato paste
  • 2 garlic cloves, mashed

 

  1. Combine butter, olive oil and salt pork in a saucepan, heat. 
  2. Add onions and sauté slowly to golden brown. 
  3. Remove casing from sausage and cut the meat into 1/2-inch pieces
  4. Add sausage pieces and diced beef to the saucepan and brown for ten minutes
  5. Chop garlic, parsley and basil together and add to the sauce along with bay leaf and pepper
  6. Soak the mushrooms in the warm water for 20 minutes, drain, saving the water, and chop the mushroom
  7. Meanwhile stir and cook the sauce slowly for 20 minutes
  8. Put the canned tomatoes through a ricer or food mill and add to the sauce
  9. Add fresh tomatoes, wine, mushrooms and mushroom water, stir and cook slowly for 1 hour, turn off the heat and cool for ten minutes
  10. Strain and put all solid pieces through a food grinder, place all back in sauce, add the tomato paste, stir, bring to a boil, and sauce is ready to serve.
Use this sauce with gnocchi, or any other pasta that you want to serve with a thick meat sauce.
 
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zia
 
ZIA'S TOMATO-MEAT SAUCE FOR GNOCCHI   Serves 6-8
 
This recipe is a hybrid of MY SAUCE, "ZIA JOSEPHINE'S" and "LEONE'S ITALIAN COOKBOOK"
 
Similar to the TOMATO SAUCE ALLA PIEMONTESE, ZIA'S TOMATO-MEAT SAUCE FOR GNOCCHI is a bit thinner and maybe somewhat richer, with the red wine and 12 oz. of tomato paste.
 
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/2 medium onion, peeled and diced
  • 1/2 pound beef, ground
  • 1/2  pound bulk Italian Sausage
  • 1 1/2 pounds (28 oz.) canned diced tomatoes
  • 12 oz. tomato paste
  • 1-15 oz. can tomato sauce
  • 1 cup dry red wine
  • 2 bay leaves
  •  3 garlic cloves, chopped
  • 6-8 fresh parsley sprigs
  • 1/2 tsp. fennel, crushed
  • 1/2 tsp. basil
  • 1 tsp. oregano
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • Cayenne pepper
  1. Combine butter and olive oil in a saucepan, heat
  2. Add the diced onions, brown slowly
  3. Add beef, pork and bay leaves, cook slowly for ten minutes or until meat is uniformly browne
  4. Add wine and bring to a boil, reduce burner to medium
  5. Chop garlic and parsley, add to the sauce
  6. Add diced tomatoes, 1/2 of the tomato paste and tomato sauce
  7. Add the fennel, basil, salt and black pepper
  8. Cook on low heat for 1 hour (stir often to prevent burning.)
  9. Blend in the remaining tomato paste and the oregano, bring sauce to a boil and remove from heat.
Hints, tips and suggestions:
  1. Run the sauce through a "Food Mill" - after the initial (1 hour) cooking - for a (more) velvety, smooth sauce, then return sauce to the pan and proceed with the rest of the recipe. The Food Mill step is not necessary. Without using the Food Mill, the sauce finishes with (more of) the natural graininess of the ground meat.)
  2. Don't buy a cooking wine for the sauce, use the same wine that you pour with dinner (Chianti,  Bardolino or Sangiovese
  3. Try grated Fontinella cheese, instead of Parmesan or Romano, as the sprinkled topping on your pasta
Use this meat sauce with gnocchi, or any other pasta.
 
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PLANT
 
PLANT BASED RECIPES
 

VEGAN UN-RIBS

Miyoko Schinner is known as the Queen of vegan cheese, but today she’s sharing her recipe for vegan ribs with us!
 
"Here’s a recipe that hearkens back to the days when I produced commercial meat substitutes. On the days we made UnRibs, you’d walk into the factory and get hit by the smoky smells of garlic, spice, tomatoes, and chiles wafting in the air. It would permeate my clothes, and I’d go home smelling like one giant rib. I’d grab several packages on my way out, and my kids would chomp on them right out of the bag. Ah, those were the days. Recently, I found the old recipe read more:
INGREDIENTS:
  • 1/4 cup soy sauce
  •  3 tablespoons nutritional yeast
  •  2 tablespoons smooth peanut butter
  •  2 tablespoons tomato paste
  •  1 tablespoon white, chickpea, or red miso
  •  4 or 5 cloves garlic
  •  11/4 cups water
  •  21/2 to 3 cups vital wheat gluten Oil, for cooking (optional)
SAUCE:
31/2 to 4 cups Zippy Barbecue Sauce (recipe below) or your favorite store-bought variety
2 cups water
  1. In a food processor or blender, combine the soy sauce, nutritional yeast, peanut butter, tomato paste, miso, garlic, and water and process until a smooth and creamy slurry is created. If you are using a food processor, just keep everything in there; if using a blender, pour it out into a large mixing bowl
  2.  Add 21⁄2 cups of the gluten to the slurry and mix well, either using the food processor or by hand in the bowl. If you’re using a food processor, keep pulsing to knead the dough, adding a little more gluten flour as necessary to form a stiff dough (the more gluten you add, the chewier your ribs will be, so you can control how tender or chewy you want them). It may form one ball in the center or break up into little beads; if the latter happens, all you have to do is push it together with your hands. If you’re mixing it by hand, knead it in the bowl for several minutes until it becomes smooth
  3. Roll the dough into a log about 6 inches long. Slice the log lengthwise into four “steaks” about 3⁄4 inch thick
  4. Now here’s one of the places where you get to decide whether or not to use oil, and how much
  5.  Heat a skillet over medium-low heat—if you’re going for oil-free, make sure that it is nonstick. If you’re using oil, add a couple of tablespoons to the skillet and let it get hot
  6. Add the steaks and cook until browned on both sides. They will rise and puff a little. Preheat the oven to 350°F. If your skillet is ovenproof, you can just leave the steaks in the pan. If not, transfer them to a baking dish
  7.  Mix 11⁄2 cups of the barbecue sauce with the water. Pour the diluted sauce over the steaks in the pan and cover with a lid or aluminum foil
  8.  Bake the ribs for 75 to 90 minutes, until the sauce has reduced and just barely coats them and the steaks are chewy and cooked through. They will be relatively tender while hot but will deflate slightly and become chewier as they cool, so fear not if they seem too soft right out of the oven
  9.  Let them cool until they can be handled without burning your fingers. Then slice each steak lengthwise into “ribs” about 1⁄3 to 1⁄2 inch thick
  10.  Heat the skillet over medium-low heat. You’re going to sauté the individual ribs once more to brown or even blacken them on both sides. Once again, you can choose to oil or not to oil. If you like your ribs on the greasy side, you’ll want to use a good 4 to 6 tablespoons of oil to sauté them. Or you can just use a dry nonstick skillet. Cook them all until nicely dark on both sides (I like them almost black). Then toss them with the remaining 2 to 21⁄2 cups barbecue sauce
  11. Now you can dig in. Or wait until the next day, when they will have deepened in flavor and become even chewier. To reheat, just throw them in the oven or on the grill, or eat them cold with some potato salad—yum! Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.
MAKES 8 TO 10 SERVINGS
 
Zippy barbecue sauce
This is a well-balanced barbecue sauce for UnRibs, tofu, tempeh, or anything else where you want to capture that Fourth of July flavor. It’s got just the right amount of sweetness balanced by acidity, heat, and spice. If you prefer your sauce on the sweeter side, feel free to increase the sweetener.
  •  2 (6-ounce) cans tomato paste
  •  1/2 cup maple syrup or organic sugar, or 3/4 cup coconut sugar, or more as desired
  •  1/3 cup soy sauce
  •  1/4 cup apple cider vinegar
  •  2 tablespoons molasses
  •  1/2 to 1 teaspoon liquid smoke
  •  6 cloves garlic, minced
  •  2 chipotle peppers in adobo sauce (canned), minced
  •  2 tablespoons chili powder
  •  1 tablespoon smoked paprika
  •  2 teaspoons ground cumin
  •  1 cup water
Combine all of the ingredients in a bowl and whisk together well or mix in a blender or food processor. Store this in a jar in the refrigerator for 2 to 3 months. MAKES ABOUT 31⁄2 CUPS
 
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iws
ICY WATERMELON SORBET
 
I got the basic recipe for this icy-sorbet from Carol Alt's Raw Food Cookbook. I embellished the recipe with a few new ingredients.
INGREDIENTS:
  • 1/2 seedless watermelon
  • 1/2 medium lime
  • 1/4 cup orange juice
  • 1/2 tsp. cinnamon
  •  dash of cayenne pepper
  • 1 tsp. sugar-free, Raspberry Jell-O
  • water
  1. scoop out the pulp from the watermelon and puree in a blender or food processor until liquefied, retain the rind
  2. add the juice from the lime, orange juice, cinnamon, cayenne and Jell-O blend again, adding water if necessary
  3. pour into an ice-cube tray and freeze, when the mixture is frozen, remove the cubes and place them in the blender
  4. *blend until the "sorbet" has the consistency of a snow cone
  5. place in a pint deli-container or used ice-cream container and freeze
  6. remove the container and let stand, at room temperature, 20-30 minutes before you're ready to serve, the mixture should have the consistency of a slushy snow-cone ice
  7. mix it up and place the icy-sorbet into the watermelon rind to serve or serve it in an ice-cream dish
*pulse the blender while pushing the cubes into the blade with a wooden spoon
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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
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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