Spaghetti All'Amatriciana Spaghetti Amatrice by pengxuebo


									                    COAST-TO-COAST COOKING

APPETIZERS ( p. 1 – 2 )                      ENTREES ( p. 2 – 8 )
Artichoke Dip                                Baby Lam with Lemon and Egg
Crab Appetizer                               Broiled Lamb Chops with Balsamic Reduction
Ghetto Zucchini a la P.B.K.                  Broiled Seabass with Pineapple – Chili Basil Glaze
Mushroom Stuffed Mushrooms                   Chicken Broccoli Braid
Sauerkraut Soup – “Kapustnica”               Chicken Marsala
Vegetable medley                             Chicken Tortilla
                                             Chicken with Sun-Dried Tomato Cream
DESSERT/COCKTAILS ( p. 8 – 10 )              Onion Pie a la ??
Amaretto Cake                                Roasted Scrod with Parsley Potatoes
Apple Crisp                                  Spaghetti All'Amatriciana: Spaghetti Amatrice a.k.a.
Coke/Crown                                   The best marinara sauce eva!”
Chocolate chip cookie                        Steak Neopolitan
Peppermint Pie                               Sun-Dried Tomato Risotto
Raspberry Orange Margaritas
Wally’s Rum and Coke                         ADDRESSES AND PHONE NUMBERS ( p. 11 – 13 )
White Chocolate Bark with Peppermint Stick
Yum Yum Balls

Artichoke Dip
Deb Cabral

2 cans artichoke hearts, well drained
1 cup mayo
2 cups freshly shredded Parmesan cheese
1/4 tsp garlic salt
1/4 cup black olives
paprika to taste

Finely chop artichoke hearts. Mix mayo, garlic, olives and cheese with artichoke hearts. Divide mixture in half and spoon into 2 baking
dishes, sprinkle with paprika. Cook in preheated oven at 350 degrees for 30 minutes.

Serve with French bread.

Crab Appetizer
Linda McGilivray

1 can of large crab meat or frozen crab (well drained0
2 tsp. Worcestershire Sauce
1 tsp. Lemon juice
2 tsp. Grated onion
2 tsp red bell pepper chopped
4 oz. Cream cheese - softened
2 tbsp. Mayonnaise
1 loaf of French bread (cut into slices) or frozen phyllo cups

Add all ingredients, mix well.
Spoon crab mixture on toasted bread or spoon into phyllo cups and bake.

Can be served hot or cold.

-This is a baked dish so a glass or metal pans' needed. Size depending on # of heads but deep is good too.
Ingredience: LOTS of Zucchs sliced up to thin round wheels. Slices of cheese. Good cheese is better but
the ghetto cheese food slices give it that extra rundown, junked car in the yard taste. Olive oil and
Italian bread crumbs. Your regular spices (S,P,GP,OP etc).

Grease pan. Arrange slices into layers. After a couple layers, sprinkle olice oil spices, thin layer of crumbs, and a layer of cheese. You
can make several cheese layers or just one central one. Sup ta you and how many layers of zucchs you can do. On top, put
spices, then thicker layer of crumbs, then drizzle more oil. Bake at least 1hr. (till it's soft)

Mushroom Stuffed Mushrooms
Jacqui Byron

3 dozen medium sized mushrooms
¼ cup (1/2 stick) of butter
1 tbsp. flour
½ tsp salt
½ cup light cream
2 tsp. minced chives
1 teaspoon lemon juice

Preheat oven to 400.

Wipe mushrooms with damp cloth, remove stems and reserve caps. Chop stems finely top make about 2 cups. Saute in butter in large
skillet. Stir in flour and salt; add cream and cook stirring until thick. Stir in chives and lemon juice.
Stuff caps with filling and place on cookie sheet (may be refrigerated first). Bake in a hot oven for 8-10 mins or until filling begins to

Sauerkraut Soup – “Kapustnica”
Edita Obsajsnik

I (8-10 lbs) smoked shoulder with bone
5 (12 oz) cans of sauerkraut
2 lbs. Kielbasa
1 cup of dry chopped mushrooms
¼ stick of butter
½ cup of flour
1 bag of small pasta (barley shape)

In a large cooking pot, put in shoulder and fill with water covering just over the meat. Cook for about 2 hours or until tender. Remove
ham and cut into bite size pieced.

Wash the sauerkraut in a strainer and reserve the juice for flavor. Add ham to the cooked liquid and the drained sauerkraut. Also add in
the chopped mushrooms and kielbasa. Cook for 15 mins. Add juice as desired. Add a quarter of the pasta to the soup and cook for ~5
mins. Make rue using flour and butter. This will thicken the soup. It’s actually better the next day.

Dobru Chut!!! Bon Appetit!!!

Vegetable medley

1 large bag of frozen mixed vegetables
1 small box of frozen green beans
2 cans of cream of mushroom soup
1 cup of water
shredded cheese
1 can of fried onions

Preheat oven to 375.

Mix first 5 ingredients and put into a casserole dish. Bake for ~40 minutes.
Top with onions and bake for 5 more minutes. Serve.


Denise McGilivray

· 3 pound baby lamb loin
· Salt
· Freshly ground black pepper
· 1 1/2 fresh lemons
· 4 tablespoons olive oil
· 2 tablespoons butter
· 1 cup chopped onions
· 2 ounces Parma ham, finely diced
· 4 teaspoons all-purpose flour
· 2 cups dry white wine
· 3 egg yolks
· 1 teaspoon grated lemon zest
· 1 tablespoon finely chopped fresh parsley leaves
Asiago cheese (optional)
Cut the lamb into 1-inch cubes. Season the lamb cubes with salt and pepper. Toss the meat with the juice from half of a lemon. Mix
well. In a large sauté pan, over medium heat, add the oil and butter. When the oil/butter is hot, add the lamb, onions, and ham, cook
until the lamb is brown on all sides, about 6 to 8 minutes. Sprinkle the flour over the lamb and continue to cook for 1 minute. Stir in
the wine and bring to a simmer, cover and cook for 30 minutes. In a small mixing bowl, beat the egg yolks. Add the lemon zest and the
juice from the remaining lemon. Slowly stir the egg mixture into the lamb and cook for 2 minutes, stirring constantly so the eggs won\'t
curdle. Remove from the heat and stir in the parsley. Season with salt and pepper. Spoon the lamb onto serving plates and serve
immediately; sprinkle cheese. Great over pasta or rice.

Yield: 6 servings

Broiled Lamb Chops with Balsamic Reduction

2 pounds rack of lamb cut into chops, 3 chops per person
Salt and pepper
1 1/2 cups balsamic vinegar
3 tablespoons brown sugar
3 sprigs fresh rosemary, finely chopped
2 cloves garlic, crushed and cracked away from the peels

Preheat broiler. Arrange chops on broiler pan.

In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 15 minutes to thicken
sauce. Remove garlic.

Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and
drizzle with balsamic rosemary reduction.

4 servings

Broiled Seabass with Pineapple – Chili Basil Glaze
Maria Hurden

3 tbs pineapple preserves
2 tbs. Rice vinegar
1 tsp chopped fresh or ¼ tsp dried basil
½ tsp crushed red pepper
1 garlic clove, minced
¾ tsp salt, divided
4 (6 oz) sea bass or other firm white fish fillets
¼ tsp. Black pepper
Cooking spray

Preheat broiler

Combine first 5 ingredients with ¼ tsp salt in a small dish
Sprinkle fillets with ½ tsp salt and pepper. Place fillets on broiler pan coated with cooking spray. Broil for 5 mins.
Remove from oven and brush evenly with glaze. Return to oven and broil 5 more mins. or until fish flakes easily.

Makes 4 servings.

Chicken Broccoli Braid
Kathleen Wilbur

12 oz. cooked chicken, chopped (2 cups - about
3 cooked boneless skinless chicken breast halves)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 clove garlic, pressed
4 oz. sharp Cheddar cheese, shredded (1 cup)
1/2 C. mayonnaise
2 tsp. All-purpose Dill Mix (or 1 teaspoon dillweed)
1/4 tsp. salt
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds

Preheat oven to 375ºF.

Chop chicken and broccoli and place in bowl. Add chopped red bell pepper. Press garlic over
mixture and shred cheese over mixture. Add mayonnaise, dill mix and salt. Mix well.

Unroll package of crescent rolls. Do not separate. Arrange longest sides of dough across width of 12 x 15-inch pan and repeat with
remaining package of dough. Roll out dough to seal perforations. On long side of pan, cut dough into strips 1 1/2 inches apart, 3 inches
deep leaving approximately 6 inches in the center of dough
for filling. Spread filling evenly over middle of dough.

To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid. Tuck
ends under to seal at ends. Brush egg white over dough and sprinkle with almonds. Baked 25-28 minutes or until deep golden brown.

Chicken Marsala
Denise McGilivray

10 oz. Package of mushrooms
4 skinless boneless chicken breasts
1 onion sliced
3 tbsp olive oil
1 cup marsala wine

Slice mushrooms. Cut chicken beasts into bite size pieces. In a large plastic bag, place enough flour to lightly coat chicken, add salt
and pepper. Toss until all pieces are coated.

Heat oil and when hot add chicken and cook over low-medium heat for 10-15 mins. Remove chicken. Place mushrooms and onion into
skillet and cook until tender. Add marsala wine and cook on medium to high heat for 5 minutes simmering. Reduce heat and add
chicken and cook for another 10 mins.

Chicken 'n' Wine
Jacqui Byron

Preheat Oven to 350 degrees

Pound chicken breasts to 1/8"-1/4" thick
Dip thin chicken breast in
1. flour
2. thinned eggs
3. bread crumbs
Put thin slices of mozarella cheese on chicken breast
Roll up (make sure the ends are tucked in or the cheese will melt out)
Put in pan with the seam side down, not touching
(Can be refrigerated for several hours at this point)

Melt: 1/2 cup Butter
1 teaspoon oregano
1 teaspoon marjoram
Pour mixture over chicken - cook in 350 degree oven for 20 minutes

Pour 1/2 cup white cooking wine over chicken and cook for 30 more minutes

Serve over Rice

Chicken Tortilla
Alison Hawkins

12 corn tortillas cut into 1inch strips
4 whole chicken breasts
1 bay leaf
1 small sliced onion
1 can of cream of mushroom soup
1 can of cream of chicken soup
¼ cup milk
½ opn, chopped
½ - 1 jar of salsa
1 lb. of grated cheddar cheese

Bake chicken, bay leaf and onion with salt and pepper to taste in foil at 400 for 1 hour. When cool, bone, skin and cut into bite size
pieces. Reserve broth. Mix soups, onion, salsa and about ½ cup of chicken broth. Place ½ of the tortillas on bottom of 9”x13” baking
dish. Cover with half of the chicken, ½ the sauce, then top with cheese. Repeat these layers. Refrigerate for 24 hours. Bake at 300 for
1-1 ½ hours. ENJOY!!

Chicken with Sun-Dried Tomato Cream

8 oz. uncooked ziti
2 cups frozen cut green beans
1 tbsp. oil
1 lb. skinless boneless chicken breasts cut into strips
1 onion
2 garlic cloves, minced
½ cup chopped sun-dried tomato
½ tsp dried basil
1 cup chicken broth
2/3 cup half-n-half
1 tbsp cornstarch

Cook ziti according to directions, adding green beans during the last 5 minutes. Cook until tender and drain.

Heat oil in large skillet, add onion, chicken and cook until no longer pink. Add garlic, tomatoes, basil and broth. Reduce to boil and
simmer for 5 mins.

In a small bowl, combine half-n-half and cornstarch, blend until smooth. Gradually stir into skillet and cook until mixture is thick and
bubble. Add mixture to ziti and toss. Garnish with parsley.

ONION PIE a la ??

-Also a baked dish. You will need a pie crust.
-Get a bunch of sweet onions (vadalia are the best IMO). Slice 'um up pretty thin and sautay (sp?) them for a bit in a little oliv oil till
sorta golden brown. Dump them in the pie shell. Add salt and pepper. In a seperate bowl, mix 1 egg and 1 egg yolk,
about 8 oz of sour cream, a tiny bit of dark brown musrard, and a full cake of Boursin garlic or cracked pepper cheese. Mix these then
dump on the onions, coating. Cover the whole deal with shreaded Gruyere cheese (stinks but its good)and bake at 375 for 45-1hr
on cookie sheet.

Chef D has spoken. Prepare ye, all who read this, and enjoy.
Roasted Scrod with Parsley Potatoes
Kathleen Karcher

1 ½ lb. New or mall red potatoes quartered
Salt and freshly ground pepper to taste
4 young cod or haddock fillets (6-8 oz)
24 Ritz crackers
1 stick unsalted butter, melted
2 tablespoons finely shopped fresh parsley

Preheat oven to 400. Line a baking sheet with wax paper. Put potatoes in large saucepan and over with water. Season with salt and
pepper and bring to a boil. Reduce heat and simmer until potatoes are tender ~ 12 mins. Drain and set aside. Season fillets with salt &
pepper. In medium sized bowl, crush crackers into fine crumbs, stir in 4 tablespoons of butter & 1 tbsp. parsley and mix well. Place
fillets on pan and spread cracker crumbs over top. Bake until they lake easily with a fork ~12 mins. Serve fillets over the potatoes. Pour
remaining butter and seasonings over the potatoes.

Spaghetti All'Amatriciana: Spaghetti Amatrice a.k.a. The best marinara sauce eva!”
Denise McGilivray

5 ounces raw pancetta or bacon, chopped – if you love bacon, put in as much as you want
2 tablespoons olive oil
2 cups thinly sliced onions
1 cup carrots
1 cup celery
ground meet (optional) lamb works really well
Freshly ground black pepper
1/2 cup dry white wine – the more the merrier
1 pound canned chopped tomatoes
2 tablespoons chiffonade basil
4 ounces freshly grated pecorino

In large sauti pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined plate.

Add olive oil to sauti pan and heat over medium heat. Add onions, carrots, celery and meat to pan and cook for ~ 10 mins. Season with
salt and pepper.

Add the wine and continue to cook until most of the liquid has evaporated, about 1 minute. Add tomatoes and reserved pancetta back
to pan. Season with salt and pepper. Continue to cook for 1-1 1/2 hour. Tastes even better the next day!

6 servings

Steak Neopolitan

1 tsp oil
2 tbsp lemon juice
4 (4 oz) steaks
1 cup finely chopped onions
1 cup Marsala wine
2 tbsp chopped parsley

Heat oil, add lemon juice and steaks and cook 8-10 mins or until desired doneness. Remove steaks. Add onions to skillet ad wine to
juice and cook for 4 mins. or until liquid is reduced to ½ cup. Spook mixture over steaks and sprinkle with parsley.
Sun-Dried Tomato Risotto
Recipe Courtesy Sara Moulton

1- ounce sun-dried tomatoes
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup arborio rice
1/4 cup freshly grated Parmesan
finely chopped fresh parsley leaves for sprinkling risotto if desired

In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan
combine the reserved cooking liquid and the broth, bring the liquid to a simmer. In a large saucepan cook the onion and the garlic in the
oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the
tomatoes. Add 1/2 cup of the simmering liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting
each portion be absorbed adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al
dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

4 to 6 servings.

Amaretto Cake
Kristen Fanarakis

1 yellow acake mix
1 pkg instant vanilla pudding
4 eggs
¾ cups water
½ cup oil
¼ cup amaretto

Preheat oven to 325.

Spray pan w/ Bakers Joy and flour (bundt pan)
Sprinkle sliced almonds on bottom. Mix ingredients above and bake for 1 hour.

1 stick butter
¼ cup water
1 cup granulated sugar
¼ cup amaretto

Put in sauce pan and bring to boil for 2 minutes. Puncture hole in top with fork, pour hot glaze over hot cake, leave in pan until cool.

Apple Crisp
Anne Favaloro

5 to 6 cups apples, peeled and chopped
1 cup flour
1 cup sugar
1 tsp. baking powder
3/4 tsp salt
1 egg
1/3 cup melted butter

Place apples into a greased baking dish. Combine flour, sugar, baking powder, salt and egg and sprinkle mixture over apples.
Pour melted butter over entire mixture. Sprinkle with cinnamon to taste. Bake 30-40 minutes at 350 degrees.
Jon Pirrong

1 2 liter of coke
1 750 of Crown
Ice cubes
Lime wedges

Are instructions on how to make this really necessary?

Canadian Club is an acceptable substitute in only the most dire of situations, for there truly is no substitute for wearing the crown.
As it is the holidays, I would suggest buying the special Crown, in the gold box.

Chocolate chip cookie
Carrie Joyce

1 stick butter
1 egg
yellow cake mix
chocolate chips

cook at 350 for 7-10 min.

Peppermint Pie
Linda McGilivray

1 4oz bar German’s Sweet Chocolate
4 tbsp margarine
3 cups Rice Krispies

½ gal vanilla ice cream, softened
¾ cups crushe peppermint candy

9 or 10 inch round pan

Break chocolate into pieces, add margarine and tir until melted. Take off burner and add Rice Krispies. Mix well and press into bottom
of pan. Refrigerate. Using a blender, break peppermint candy into very small pieces and then stir into softened ice cream. Put filling into
crust and freeze until firm about 3-4 hours.

Raspberry Orange Margaritas
2 cups (10 oz) raspberries
¾ cups of fresh orange juice
¾ cup of white tequila
2 tablespoons sugar

Puree raspberries in a blender. Force puree through a fine sieve into a small bowl and discard solids. In a cocktail shaker, combine ½
cup of puree and remaining ingredients and shake well. Pour drink over ice into tall glass.

Serves 4.

Wally’s Rum and Coke ( thanks for the p.s.)

Put ice in a glass with 3oz. of Captain Morgan's spiced rum. Fill the rest with Coca-Cola Classic.
and Enjoy setting sail with the captain.

ps. don't operate heavy machinery.
White Chocolate Bark with Peppermint Stick
Kim Palson

8 ounces white chocolate, chopped
4 red-and-white peppermint sticks or candy canes,
6 inches long (recommended: King Leo Sticks or Red Bird)
2 drops peppermint oil or extract

A cookie sheet with sides, about 13 by 17 inches, lined with parchment paper or a nonstick baking mat

Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them
with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint
oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick.
It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about
2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for
up to 2 weeks.

Yum Yum Balls
Chris and Melissa Iles
Makes 4 doz.

1 stick (1/2 cup) butter or margarine melted
2 cups crunchy peanut butter
3 cups confectionery sugar
3 cups rice krispies

Mix all ingredients together and form into small balls (easier to do by hand).

12 oz. package of choc. chips
3/4 bar of paraffin wax

Melt choc. chips and wax together over hot water or in a double boiler. Dip each ball into choc. mixture and place on wax paper. Let
cool. Note: When cleaning pan and utensils wipe out with paper towels because of the wax in the mixture.
Name/Address                   Phone           Email
Meredith Bennett               781-643-3350
157 Brooks Ave.
Arlington, MA 02474

Jacqui and Keith Byron         781-316-1714
111 Webster Street
Arlington, MA 02474

Deb Caboral                    617-730-2953
1217 Beacon Street #8
Brookline, MA 02446

Amy and Rick Coccivera         508-850-9778
48 Polley Lane
Walpole, MA 02032

Jose Cruzado Diez              617-789-5765
2A Corinne Road
Brighton, MA, 02135

Ann Favaloro                   617-450-0954
46 Hereford Street, Apt 3F
Boston, MA 02115

Frank Favaloro                 508-384-8605    Frank.G.Favaloro.Adv02@Alum.Dartmouth.ORG
18 Everett St
Norfolk, MA 02056

Maxx Fisher                          
Highlands Ranch, CO

Jason Frigon/Kim Palson        508-359-2298
136 Causeway Street                  
Medfield, MA 02052

Kevin Frisoli                  617-867-5309
225 Rector Pl. Apt. 19E
New York, NY 10280

Marissa Halper                 212-327-0161
230 East 79th Street Apt. 3D
New York, NY 10021

Alison Hawkins                 203-887-4292
154 Foster Street Apt.#2
New Haven, CT 06511

Maria and Martin Hurden        617-242-9250
7 Adams Street                       
Charlestown, MA 02129

Melissa and Chris Iles         315- 682-7508
108 Military Drive #4
Manlius, NY 13104

Carrie Joyce/Shelli Joyce            
901 Englewood Pkwy. L 202            
Englewood, CO 80110
Name/Address                      Phone          Email
Damian Alexander Kelley                
256 Euclid Ave apt. 3
Oakland, CA 94610

Caryn and Eric Lamphier           770-948-3878
5304 Vinings Lake View
Mableton, GA 30126

Stephanie and Aaron Lemke         410-560-2511
9 Forwood Court
Cockeysville, MD 21030

Bryan Lavazoli
9500 Apt. E Copper Cover Lane
Richmond, VA 23294

Denise and Bill McGilivray        303-765-4540
77 South Ogden Street Apt. 409         
Denver, CO 80209

Dusan Obsajsnik                        

Ron Ommerborn                     201-659-8191
340 Park Ave #4
Hoboken NJ 07030

Jon Pirrong/Stephanie Bonesteel        
28 Lafayette Lane
Norfolk, MA 02056

Julie Ranieri                     617-264-9039
17 Doran Rd.
Brookline, MA 02445

Sharon and Andrew Rickard         716-670-0263
671 Hills Pond Rd.
Webster, NY 14580

Chris Rickard                          
15 S. Clarkson St. #506
Denver, CO 80209

Susanne Schott                    617-730-2953
1217 Beacon Street #8
Brookline, MA 02446

Marcy Schuller                         
15 S. Clarkson St. #506
Denver, CO

Laura Sullivan                    212-717-6196
1376 3rd Avenue Apt. 2F
New York, NY 10021

Ann and Tal Thompson                   
901 Englewood Pkwy.
Englewood, CO 80110
Name/Address                 Phone          Email
Amanda Voorheis                   
15 S. Clarkson St. #506
Denver, CO

Ryan Waldron                 617-629-3005
11 Banks Street #2
Somerville, MA 02144

Kathleen and Eric Wilbur     617-738-9118
106 Longwood Avenue Apt. 1        
Brookline, MA 02446

Arthur B. Wright                  
9110 broadstone Rd
Richmond, Va 23236

Jack Zaremba                 510-848-4868
1815 Blake St. Apt. A
Berkeley, CA 94703

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