Posted on June 21st, 2010 by Danielle.
Categories: Beef, dinner, ground beef.

I got this recipe from some website and didn’t write it down.  Let me know if this is yours.  It was yummy.


1 lb ground beef
1/2 cup dry breadcrumbs
1 onion, finely chopped
1 tsp. curry powder
1 egg lightly beaten
1/4 cup water
1/4 cup milk


1/2 cup water
1/2 cup tomato sauce
1/2 cup worcestershire sauce
1/4 cup brown sugar
2 Tbs. lemon juice
2 Tbs. white vinegar
2 Tbs. butter
1 tsp instant coffee

Preheat oven to 350 degrees.  Lightly grease a baking dish.

In a large bowl, combine breadcrumbs, onion, parsley 7 curry.  Add egg, water and milk.  Season to taste.  Add meat and mix together until well combined.

Shape meat mixture into a loaf.  Place in dish and bake for 30 minutes.  Remove from the oven and pour off the fat.

Put all sauce ingredients in a medium saucepan.  Bring to a boil while stirring.  Reduce heat and simmer for 5 minutes.

Pour sauce over loaf.  Bake for a futher 40-45 minutes basting frequently with sauce.  Serve sliced, hot or cold.


Nane’s Clam sauce

Posted on June 21st, 2010 by Danielle.
Categories: clam, italian, sauce.

2 cans chopped clams
1 stick butter
3 cloves garlic
1 cup milk
2 Tbs. flour
Parmesan cheese

Saute garlic in 1 stick of butter until soft.  Add only juice from the clams and milk.  Bring to a boil & add flour to thicken.  Add clams and simmer for 10-15 minutes.  Season with chopped parsley, cheese and salt and pepper. (If sauce is too thick, add more milk.)


Nane’s spagetti sauce

Posted on June 21st, 2010 by Danielle.
Categories: Beef, italian, pasta, sauce.

1 onion minced
3 cloves garlic minced
1 Tbs. olive oil
1 lb. ground beef
2 family size cans of tomato paste
3 tomato paste cans of water to every 1 can of paste
2 cans of tomato puree
1 can of tomato puree of water to every 1 can of puree
baking powder

Brown garlic, onion, olive oil and meat in a pan, then salt the meat. Put meat in sauce pot on low. Ad tomato paste and 3 cans of water to 1 can of paste. Add tomato puree and 1 can of water to each can of puree.  Add pepper, sugar, oregano, salt and a pinch of baking powder to taste. Simer and stir for 1 hour until consistent.


Cheesey, Crispy, Bacon Chicken

Posted on June 21st, 2010 by Danielle.
Categories: bacon, cheesey, chicken, dinner.

Cheesey, Crispy, Bacon Chicken:

2 skinless, boneless chicken breasts
2 oz dijon/spicy brown mustard
2 Tbs. teriyaki sauce
4 Tbs. cooked bacon
1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees

Place chicken in a 9×13″ baking dish.  Slather each breast with mustard.  Poor teriyaki sauce evenly over all.  Add bacon bits then cover with cheese.

Bake at 400 degrees for 30 minutes

- Also good if you use a strip of bacon then cheese.


Nane’s Meatballs

Posted on June 21st, 2010 by Danielle.
Categories: Beef, italian.

This is my nane’s recipe for meatballs.  I use it all the time for both spaghetti and for meatball sandwiches.


1/2 lb lean ground beef
1/2 lb hot italian sausage
1 egg
2 tbsp water
1/2 cup italian bread crumbs
3 Tbsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper

Preheat oven to 350 degrees.  In a large bowl combine egg, water, crumbs, onion, salt and pepper.  Add ground beef and sausage and mush with your hands to mix.  Form into meatballs 1″ round and place on a broiler pan.  Bake at 350 degrees for 25-30 minutes until meatballs are cooked through.


A new tack

Posted on June 21st, 2010 by Danielle.
Categories: Announcement.

So I haven’t posted in ages and doing a weekly thing just isn’t my deal, so I’m gonna do a lot of posts to a lot of recipes so that I can look them up when I need them.  If I can find a link to the original recipe I will, if not I’ll try to site my sources.

At the very least this will keep me from having to print things.

Enjoy my laziness ;)


Fancy Grilled Cheese Sandwiches

Posted on May 25th, 2009 by Danielle.
Categories: cheesey, easy, lunch, sandwich.

I have this sandwich that I make and every time I make it, I love it more.  I thought I’d share it.

Fancy Grilled Cheese Sandwiches – Serves 2



1- Avocado
1/2 lb fresh sliced roast turkey
1 Tomato
2-3 Slices Provolone cheese
1 large can of Tomato Soup – your choice.  I love this one.

Start by buttering the back sides of four slices of bread.  Take the non buttered side of one of the slices and compile the sandwich as follows: 1 slice cheese, thin sliced avocado, thin slice tomato, slice of cheese, 1/4 lb turkey, thin sliced avocado, cheese.  Then put another slice of bread on top, butter side out.  Set this one aside and make the next sandwich the same way.  Heat a Large flat skillet on Medium heat.  Place sandwiches butter side down and allow to brown on one side for 2-4 minutes.  In the meantime heat up the of tomato soup. Flip the sandwiches and heat the other buttered side for an additonal 2-4 minutes.  Watch the bread so it doesn’t burn, you want just a nice golden crisp.  When the sandwiches are done, cut them diagonally and serve them with the tomato soup….Ahhh.

Follow The Recipe Extra:

In order to just crisp the bread and still make the cheese nice and melty, I suggest that you pop the sandwiches in the microwave for about 1:00 on high heat.  Then put the sandwiches into the pan to cook.  This will start the cheese melting and allow you to take the sandwiches off when the bread is perfect.  I also suggest doctoring up your tomato soup with some extra basil, and parmesean cheese…sooo good.


Rack of Lamb

Posted on April 27th, 2009 by Danielle.
Categories: chops, dinner, lamb, recipe.

Here’s the story:

Chapter 1: My husband loves lamb.
Chapter 2: I love lamb.
Chapter 3: I search and search until I find a recipe that makes the best rack of lamb.
Chapter 4: I combine several recipes to make a rack of lamb that makes my husband, “…promise to stay married to you for at least another year.”
The End

A Rack of Lamb:


1 rack of lamb
1 cup Panko Breadcrumbs
3 cloves minced garlic
2 Tbs rosemary (finely chopped)
1 Tsp Salt (or 2 Tsp sea salt)
1/2 Tsp black pepper
2 Tbs olive oil
2 Tbs Brown or Dijon or Yellow mustard (to your taste)

1 Tsp each of pepper and salt necessary for a rub.

Cooking supplies:

Aluminum foil
Large Sauté or flat skillet
Glass cooking pan
Make sure your oven rack is in the middle of your oven so you have room and preheat the oven to 450°.  In a big bowl combine the garlic, rosemary, salt and pepper.  Add in Panko crumbs and mix well.
Prepare your rack of lamb (if packaged in plastic) by removing any residual liquid with a paper towel (If you got your chops from butcher they should be dry enough).  Sprinkle salt and pepper onto all sides of the lamb and rub in. Set aside.
Prepare the skillet on the stove on med high heat with 2 tbs of oil.  When pan and oil are hot begin searing each side of the lamb rack.  You want to give it 1 min. or 2 min on each side or until it is a nice carmel-y color.  Don’t forget to sear the ends.
After searing, brush the rack with the mustard on all sides and roll it in your mixed breadcrumb mixture.  Rack should be evenly coated up to the bones.
Place rack in the glass pan, bones side down.  Use a small bit of foil to cover each bone end.
Place the lamb in the oven for 13-19 minutes depending on how done you want it.   When done baking let the meat rest 5 min under a foil tent before cutting and serving.  If you have a thermometer, taking it to 120° rare should end up Med-rare after resting which is how I like it.

lamb chops with artichokes

Follow The Recipe Extra:
Two things are important with lamb chops: 1-don’t overcook 2-cover the tips of the bones.  If you do those you should be fine making this impressive meal.  For additonal fancy-ness I make them with pre-steamed, artichokes that I season with olive oil, salt, pepper and parsley, then throw in the oven on a baking sheet for the last 5 min of baking.


Fried Shoe-String Onions

Posted on April 20th, 2009 by Danielle.
Categories: onion, side dish, spicy.

I love shoe-string onions. I love them on everything, steaks, hamburgers, salmon and especially in a salad.

I finally decided to give making them a try. How hard could it be, you fry some onions? The good news is that it was just as easy as I thought.

Here they are for you to try!


Fried Shoe-string Onions

1 medium sized white onion
1 egg
1 cup flour
cajun seasoning
garlic powder
Canola Oil

Cooking Supplies:
Asparagus pot
small pot to fry in
and paper towels

Start by shaving the onions super thin.  You can cut them into circles or however you’d like, but really, really thin.  Heat the oil in the pot. In a wide bowl beat the egg until smooth.  In another bowl (or a gallon sized zip-lock bag) combine all the dry ingredients.  Begin by placing sliced onions into the egg.  Hold the onions above the bowl after submersion and let the egg drip off until the onions are only lightly covered.  Place onions in the dry ingredients and coat.  Set coated onions aside for cooking.  Repeat with all of the onions you have cut.  Place onions one handful at a time in the hot oil.  Onions should stay in for a minute or two depending on how thin you cut them and how crispy you like them.  When they are golden, pull them out with tongs and set them on paper towels to drain.

Follow the Recipe Extra:

Lots of extras – First make your knife super sharp. Cut 1/4″ off the bottom of the round onion to make it more stable. Cut the onion so you get rings, they make for longer onions when fried.  Also, don’t be afraid to spice up the dry mix.  Finally for full disclosure while the flour mix is my own I got some technique help from this recipe.

1 comment.

Poached Champagne Salmon over pasta

Posted on April 7th, 2009 by Danielle.
Categories: dinner, lemon, onion, pasta, salmon, sauce.

Sounds decadent doesn’t it?  So one night I was going to make my Nane’s pasta with clam sauce, but I only had salmon.  Then someone came over with a bottle of champagne.  I thought, “mmm…can I find a recipe that fits all three?”  The answer was, “with a little combination-yes”.  So here’s the recipe, taken from a HG-TV recipe, a Food Network Recipe and my Nane’s recipe.

Poached Champagne Salmon over Pasta:

Ingredients (serves 2):

1 Tbs olive oil
1 clove garlic minced
1 large shallot minced
8 oz brut champagne
3 Tbs salted butter
1/2 tsp fresh dill
1 pint heavy cream
1 tsp sea salt
1 Tsp lemon juice
1 large fillet of Salmon
1/2 box Angel Hair pasta
black pepper
Parmesan cheese

Cooking Supplies:

Large high sided skillet w/lid
Pasta pot
Small sauce pot

Heat the large high-sided skillet over medium-high heat, add olive oil.  Add shallots and garlic and sauté until soft and golden.  Add champagne, lemon juice, salt and dill and bring to a boil.

In the meantime remove the scales from the salmon and cut the fillet into two pieces.

Reduce heat on the liquid to just a simmer.  Slide in the two fillet pieces and cover.  Poach 3-4 minutes.  Transfer the finished salmon to a covered plate. Leave liquid simmering in the skillet. In another pot, bring water to a boil and add pasta. Cook pasta 10 minutes or until soft.

In a small sauce pot, add 1 cup of the champagne liquid over medium heat.  Add heavy cream and butter. Bring to a boil then reduce to a simmer and season with pepper and additional salt to taste.

Return salmon to champagne liquid to reheat.  Drain pasta and set on the plate.  Place reheated salmon on the pasta and cover in cream sauce.  Garnish with parsley and Parmesan cheese if you’d like.

Follow the Recipe Extra: The important part of this recipe is to balance the flavor of the champagne liquid and the heavy cream.  Too much cream and it will be a little bland, too much broth and it’ll be too champagne-y.  The key is to taste and taste.  Once you get a handle on the mixture, you’ll be able to make this recipe a million times and always get it right.