:: Lisa's Recipes ::

:: Wednesday, January 28, 2004 ::

Pepper Sirloin Steak

Ingredients:
1 (2 1/2 pound) sirloin steak, 1 1/2 inches thick
1/2 cup of butter or margarine
1/4 cup of chopped fresh parsley or 4 teaspoons of dried parsley
1/4 cup of minced onion
2 tablespoons of Worcestershire sauce
1 teaspoon of freshly ground pepper
1/2 teaspoon of dry mustard

Lightly score the edges of steak at 1 inch intervals, and preheat your grill or broiler. Combine the butter, parsley, onion, Worcestershire sauce, pepper and mustard in a small saucepan. Heat, stirring continually, over low heat, until the butter melts. Reserve 1/4 of the mixture. Place the steak on the grill or broiler. Brush the steak with the butter mixture. Cook, basting frequently with the butter mixture, for about 6 minutes per side for medium. Place steak on a serving platter. Cut thin slices across the grain and drizzle with the reserved butter mixture.
:: Lisa 5:10 PM [Archive] ::
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Cajun Chicken Pasta

Ingredients
4 ounces of fettuccine or linguine pasta
1 teaspoon of crushed fresh garlic
4 ounces of boneless, skinless chicken breasts, cut into thin strips
1/2 pound fresh tomatoes, chopped (about 1 1/2 medium)
1/4 cup of chopped onion
1/4 cup of sliced celery
1/4 cup of chopped green bell pepper
1/8 cup of unsalted tomato paste
1/2 teaspoon of Cajun seasoning (or more to taste)
1 bay leaf

Directions
Cook the pasta al dente according to package directions. Drain well, return the pasta to the pot and cover to keep warm.

While the pasta is cooking, coat a large nonstick skillet with nonstick cooking spray. Add the garlic and chicken and stir-fry over medium heat for about 3 minutes or until the chicken is browned. Reduce the heat to low and add all of the remaining ingredients except the pasta to the skillet. Cover and simmer, stirring occasionally, for about 10 minutes or until the vegetables are tender. Add the pasta to the skillet mixture and toss gently to mix. Remove the bay leaf and serve immediately. Makes 2 servings.  324 calories per serving with 2.2 grams fat.
:: Lisa 10:09 AM [Archive] ::
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Lasagna
(*From Recipe Source)

1 pound Ground beef -- 80% lean
32 ounces Spaghetti sauce -- zesty
14 1/2 ounces Diced tomatoes -- undrained
15 ounces Part-skim ricotta cheese
1 Egg -- well beaten
1/4 cup Grated Parmesan cheese
1 teaspoon Dried basil -- crushed
6 Lasagna noodles -- uncooked
2 cups Mozzarella cheese -- shredded and divided

Heat oven to 375 degrees F. Cook ground beef in preheated large skillet over medium heat 4 to 6 minutes or until no longer pink, stirring occasionally to break up ground beef into pea-size pieces. Pour off drippings. Add spaghetti sauce and tomatoes with liquid to skillet, stirring to combine; reserve. Meanwhile combine ricotta cheese, egg, cheese and basil. Spread 2 cups beef mixture over bottom of 11 3/4 x 7 1/2-inch baking dish; arrange 3 lasagna noodles in single layer, pressing into beef mixture. Spoon ricotta cheese mixture on top of noodles; sprinkle with 1 cup mozzarella cheese. Top with additional 2 cups beef mixture; arrange remaining noodles in single layer, pressing lightly into beef mixture. Top with remaining beef mixture, spreading evenly to cover noodles. Bake in 375 degrees F (moderate) oven 45 minutes or until noodles are fork tender. Sprinkle remaining 1 cup mozzarella cheese on top; cover with aluminum foil. Let stand at least 15 minutes before serving.
:: Lisa 7:23 AM [Archive] ::
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Biagio's Spaghetti Carbonara (Italian)
(*From Recipe Source)

500 g Thin spaghetti, rotini or equivalent pasta
30 ml Olive oil
250 g Pancetta or bacon
1 Medium yellow onion (chopped)
125 ml Cold water
60 ml Dry Italian white wine
4 Eggs
60 ml Heavy cream
100 g Parmesan cheese (grated)

First, put a large bowl in oven to warm at lowest possible setting. Soak chopped onion in cold water for 15 minutes to reduce pungency. Chop the pancetta or bacon into 5mm x 2cm strips. Beat the eggs and cream together with a fork. Add 50 g of the parmesan cheese to the mixture. Wash the pasta. Bring the water to a boil, and then add the pasta. In the meantime, dry and chop the onion and saute with pancetta or bacon in olive oil until onions are barely translucent. Add wine and reduce heat when initial boili ceases. Meat should not be crisp. When pasta is cooked, drain, but do not wash. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks the eggs. Add the meat, onions and wine without draining fat and toss until thoroughly mixed. Sprinkle remaining cheese to taste, toss and serve immediately.
:: Lisa 6:56 AM [Archive] ::
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Polish Pickle Soup*
(*From RecipeSource)

1 cup of butter or margarine
1/2 cup of All-purpose flour
3 cans of Chicken broth
1 1/2 cups of Dill pickles, shredded or finely chopped
1 cup White wine (Or you may use another cup of chicken broth)
1 small onion, finely chopped
3 tbsn Sugar
2 tbsn Vinegar
1 tbsn Worchestershire sauce
4 Garlic cloves, minced
2 tspn Salt
1 tspn Dill weed
1 tspn Curry powder
1/2 tspn White pepper
2 Bay leaves
2 cups Warm milk
OPTIONAL:
Dash green food coloring
Croutons

In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and garnish if desired.

Pickle Soup comes highly recommended by our friend Milena.
:: Lisa 10:00 AM [Archive] ::
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