Carmelized Onion Penne

3 tbsp olive oil
1 tbsp anchovy paste
2 lg.onions thinly sliced
koser salt black pepper
1/2 cup cream
1/2 cup parm cheese
1/2 lb whole wheat penne

heat olive oil in lg. skillet, add anchovy paste and allow paste to melt in oil.
Add onions and carmelize about 20 min, until light golden and soft. eason with salt and pepper. Add cream and cheese, combine well and toss over penne.

Vermicelli noodles

1 red pepper or
carrots
1/2 onion
spinich or
1 green pepper

1 tbsp or to taste hot pepper paste
1 tbsp " " " chile garlic sauce (Viet-Nam)
1 tbsp " " " soy sauce
1 tbsp " " " sesame oil

all veggies get julliened

season noodle with spices
saute veg seperatly then season
mix together.

thats how Sue Wong wrote it so thats how I typed it

Meatballs

Ingredients

Serves 10 to 12

For The Sauce
* 2 pounds ripe tomatoes, diced
* 1 garlic clove, minced
* 3 tablespoons extra-virgin olive oil
* Coarse salt
* 1/2 teaspoon crushed red-pepper flakes
* 1/2 cup torn fresh basil
For the Meatballs:
* 12 ounces ground beef chuck (85 percent lean)
* 12 ounces ground pork
* 12 ounces ground veal
* 2 garlic cloves, minced
* 1/2 cup plain fresh breadcrumbs
* 1/2 cup finely grated Pecorino Romano cheese
* 1/2 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* Coarse salt and freshly ground pepper
* 2 tablespoons to 1/4 cup extra-virgin olive oil
* Garnish: chopped fresh flat-leaf parsley

Directions

1. Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
2. Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
3. Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.

Tuna Burgers with Wasabi Mayonnaise

1 Tbsp Unseasoned Rice Wine Vinegar
Pinch of Sugar
1/4 Cup EVOO
Kosher Salt & Fresh Ground Pepper
1 # of Sushi Grade Tuna - finely chopped
2 Scallions - white and green finely chopped
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Lemon Zest
Canola Oil for Cooking
1/2 bu Arugula
Wasabi Mayonnaise


Wasabi Mayonnaise Recipe:


1 large Egg Room Temperature
2 tsps unseasoned rice wine vinegar
1 Tbsp Fresh Lemon Juice
1 tsp fresh lime juice
1 1" fresh ginger, peeled & grated
1/2 tsp soy sauce
3/4 cup canola oil
Kosher salt


In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified. Season with salt.


Directions:


Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.


Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.


Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.


Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.

Eggplant Fries

Enjoy a nice snack for one or many!

Depending upon who you are making for, depends how many eggplans to buy.

Cut egg plant into slices (like skinny pickle wedges) Sprinkle with salt and olive oil.

Bake in over for 10 minutes or until desired crispiness is achieved.

Another variation is to sprinke marinara sauce and cheese for an eggplant parm slice!

Don't throw those bananas away- MAKE banana bread

Yummy walnut banana bread to start your morning off right!

3 or 4 ripe bananas
3/4 cup butter(I use brumble and brown yogurt butter for everything butter related and it's delish. Amazing to bake with.
1/2 cup sugar
3/4 cup apple sauce
1 egg
1 teaspoon of vanilla extract
1 teaspoon of baking soda
pinch of salt
1 1/2 cup of flour
1/2 - 1 cups of walnuts and/or coconuts

Mush bananas together in a large mixing bowl

melt 3/4 cups butter and mix together with banannas

mix in 1/2 cup sugar and 1/4 cup of apple sauce combination

add 1 beaten egg, 1 teaspoon of vanilla, and 1 teaspoon of baking soda

toss in a pinch a salt

Now mix in 1 1/2 cup of flour

Now jazz it up a bit and throw in walnuts and/or coconut.


Cook on 350 for 1 hour...let cool...enjoy....

Asparagus Tips & Recipe

Now is the time to stalk up on these sensational spears! Make sure to look them over carefully, because you want asparagus to have the following:

• tightly closed tips - avoid the ones that look like budding flowers
• smooth stalks - wrinkles in asparagus are a sign of age
• moist bottoms - unless you're buying them in the farmers' market, it's best to buy asparagus from markets where they are stored upright in a tray with a little water

Storing Asparagus:

Put them in a tall glass or vase filled with an inch or so of water in the bottom, slip a plastic bag over them and store in the refrigerator or wrap the bottom of the bundle in a damp paper towel, put the bundle in a plastic bag and store in your veggie bin in the refrigerator. It's best to use your asparagus the day you purchase or the day after.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

6 servings

1 lb medium-thick asparagus

1/2 lb prosciutto, thinly sliced

(you want to have an equal number of spears and slices of prosciutto

Heat the oven to 450 degrees. cut the bottom 1 to 1 1/2 inches of the asparagus spears. Wrap a slice of prosciutto around each spear spiraling upward. Line a pan with aluminum foil and smear it lightly with olive oil. Arrange the spears on the pan and place it in the oven. Roast for 5 minutes and shake. Continue roasting until the asparagus is very tender and prosciutto is a little crisp, about 15 minutes total. Serve and enjoy!

Unbelievable Chocolate Cake

Ingrediants

3/4 c. cocoa
1 c. boiling water
1/2 c. (1 stick) plus 2 tbsp. butter
2 c. sugar
3 eggs
1 tsp. vanilla
1-3/4 c. all purpose flour
1-1/2 tsp baking soda
1/4 tsp. salt
3/4 cup milk
1/4 cup sour cream

Directions

Heat oven to 350. Grease three 9 inch baking pans. Line the bottom with wax paper; grease and flour paper. Mix cocoa with water until smooth set aside to cool.

Beat butter and sugar in large bowl until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture beating well.

Stir together flour, baking soda and salt; add alternatively with milk and sour cream to butter mixture, beating until blended. Pour batter into prepared pans.

Bake 30-35 min. or until tooth pick comes out clean. Cool 10 min. Remove from pan to wire racks; carefully peel off wax paper. Cool completly, frost.

Chicken in Lemon Cream Sauce

Ingrediants:

1/4 cup butter
4 skinless chicken breast split
2 tbsp. white wine
1/2 tsp. grated lemon peel
2 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1 c. heavy cream
1/3 c. grated parmesan cheese
1 c. sliced mushrooms

Directions:

Melt butter in a large pan over medium heat; add chicken. Cook turning about 10 minutes or until chicken is brown and tender. Remove chicken to oven proof serving dish. Discard butter from pan. Add wine grated lemon and lemon juice to pan cook for a minute. Add salt and pepper. Gradually add cream stirring constantly until hot. Do Not Boil! Pour cream sauce over chicken and sprinkle with cheese and mushrooms. Broil chicken about 6 inches from heat source until lightly browned.

Serves 8 or 2 if Ray is eating serve with orzo

Wolfgang Puck's Cucumber Salad

Once you try this recipe, you'll be hard pressed to try any other cucumber salad recipe. This salad has a wonderful crisp taste and a slight Asian flavor. It's great to use anytime of the year.

Ingredients:

2 cups thinly sliced english cucumbers

1 tsp salt

1 Tbsp sugar

1 Tbsp sugar

1 Tbsp soy sauce

1/4 cup rice wine vinegar

1 tsp sesame oil

2 tsp sesame seeds

The Best Guacamole...

4 Hass Avocadoes

1/2 cup chopped tomatoes

4 tsp. seeded minced jalapeno

1/4 cup chopped onion

1 tsp minced garlic

1/4 cup chopped cilantro

2 Tbsp Fresh lime juice

1 tsp worshetshire

1/2 tsp hot sauce

1/4 cup sour cream

1 tsp salt

fresh ground black pepper

Scalloped Tomatoes

Ingredients:

Good Olive Oil
2 cups (1/2 inch diced) French Bread
16 Plum Tomatoes, cut 1/2 inch diced (about 2 1/2lbs)
2 tbsp minced garlic (6 cloves)
2 tbsp sugar
2 teaspoons Kosher Salt
1 Teaspoon fresh black pepper
1/2 cup julliened basil leaves
1 cup freshly grated parmesan cheese

Directions:

Preheat the oven to 350.

Heat 6 tbsp of olive oil in a large saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium high heat for 5 min, stirring often, till the cubes are evenly browned.

Meanwhile combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are done add the tomatoes and continue to cook stirring often for 5 min. Off the heat stir in the basil.

Pour the mixture into a shallow 6-8 cup baking dish. Sprinkle with the Parmesan cheese and drizzle with 2 tbsp. of olive oil. Bake 35-40 min until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Red Velvet Cupcakes

• Ingredients:
• 15 1/2 ounces flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons unsweetened cocoa powder
• 3/4 cups vegetable oil
• 13 ounces sugar
• 1 1/4 cups buttermilk
• 3 eggs

Directions

2 tablespoons plus 2 teaspoons red food coloring

• 1 1/4 teaspoons vinegar (white or apple cider can both work)
• 1 1/4 teaspoons vanilla
• 1/8 cup water

For the cream cheese frosting

• 1 pounds cream cheese, room temperature
• 1/2 pound butter, room temperature
• 1 pounds powdered sugar, sifted
• 1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.