Eggplant Casserole with tomatoes, onions, peppers and zucchini
- thinly sliced yellow onions
- sliced green bell peppers
- mashed garlic
- parsley
- Olive oil
- Salt and pepper
- ground pepper
- salt
- water
- large diced yellow onion
- ground chuck
- Stuffing:
- Sauce:
- tomato soup
- water
- flour
- butter or margarine
- fresh chopped basil or 1 tsp dried
- cream
- white wine
- cleaned and sliced
- minced onion
- butter
- dried thyme
- sheets Phyllo 13x15 each
- melted butter
- Garlicky Potato Topping:
- * 1/2 cup sour cream
- * 1/4 cup buttermilk
- * 1/4 to 1/2 cup beef broth
- * 1/2 teaspoon salt
- * 1/2 teaspoon freshly ground black pepper
- Filling:
- * 1 tablespoon vegetable oil
- * 1 teaspoon sugar
- * 1 pound ground beef or lamb
- * 2 tablespoons tomato paste
- * 1 tablespoon all-purpose flour
- * 1/2 cup beef broth
- * 1/2 teaspoon freshly ground black pepper
- *1/2 cup grated Cheddar
- * 2 tablespoons chopped fresh parsley leaves
- taste
There are many different recipes for goulash. This is the way my mother (who was Austrian) used to make it. It seems like a lot of onions, but they cook down to nothing and form the sauce.
- small can tomato paste
- water
- salt
- marjoram
- sweet paprika
- coconut milk or half-and-half
- sugar
- red curry paste
- salt
- water
My mother loved gratins, and leftover meat and cold cuts always found their way into our pasta, usually along with zucchini or peas. I have made gratins for my family through the years. The gratin can be made ahead, sprinkled with Parmesan, and kept, covered, at room temperature for a few hours or refrigerated for up to a day before it is finished in the oven. If refrigerated, bring back to room temperature and bake on a cookie sheet for about 30 minutes in a 425-degree oven until heated through and lightly browned on top. Do not try to keep the cooked gratin in a warm oven for more than 10 to 15 minutes, or the pasta will swell up in the liquid and become gooey.
- corn kernals
- salt
- freshly ground black pepper
- grated Swiss cheese
- unsalted butter
- all-purpose flour
- milk
- heavy cream
- freshly grated Parmesan cheese
My mother loved gratins, and leftover meat and cold cuts always found their way into our pasta, usually along with zucchini or peas. I have made gratins for my family through the years. The gratin can be made ahead, sprinkled with Parmesan, and kept, covered, at room temperature for a few hours or refrigerated for up to a day before it is finished in the oven. If refrigerated, bring back to room temperature and bake on a cookie sheet for about 30 minutes in a 425-degree oven until heated through and lightly browned on top. Do not try to keep the cooked gratin in a warm oven for more than 10 to 15 minutes, or the pasta will swell up in the liquid and become gooey.
- corn kernals
- salt
- freshly ground black pepper
- grated Swiss cheese
- unsalted butter
- all-purpose flour
- milk
- heavy cream
- freshly grated Parmesan cheese
- salmon filets or other fish filet
- extra virgin olive oil
- pimenton
- freshly ground pepper
- salt
- minced garlic
- mayonnaise
- juice of 1/2 lemon and a little zest
- whole milk ricotta cheese
- egg
- butter
- chopped parsley
- Coarse salt and ground pepper