NOT your granmas SECRET recipes!

michael clemento · October 2009

Chicken Marsala

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
3/4 cup Marsala wine
touch of heavy cream(optional)
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. stir in heavy cream at the very end; cook till heated throughout. I love this option. I use Colombo Marsala SWEET wine imported from Italy. I have used other brands but this to me is the best.

judy giordano banjany · October 2009

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judy giordano banjany · October 2009

I am terrible with ingredients and how much to use...so just wing it!!!

Chicken Rollatini

Chicken cutlets - cut not too thin
Stuff the center of the chicken cutlet with chopped garlic, salt, pepper, 1 slice of mozzarella cheese, 1 piece of proscuitto and fresh parsley -- Fold each end of the chicken cutlet towards the center - turn over to keep closed.

Heat oil and butter - place each cutlet in pan with open side down...brown on each side. Add 1 cup of chicken broth and cover - Let it cook about 40-50 minutes...

Saute mushrooms on the side in garlic and oil, throw mushrooms over chicken....cook for about 15 minutes.

ENJOY!!!

michael clemento · October 2009

Subject: NOT your granmas SECRET recipes

hot wings

2Lbs. chicken wings
5Tbs. butter
2Tbs. Franks Hot Sauce
1Tbs. white wine vinegar
salt and pepper to taste
enough oil to cover wings
(I use a 6qt pot, leaves plenty of room)

heat oil on medium high.
cut wings into sections discrading tips.
rinse wing sections and pat dry.
place wings in oil stirring occasionally
until golden brown or however you like em.
heat butter in small saucepan.
add hot sauce, any less and it's all butter
(I've used as much as FIVE Tbs. of hot sauce.)
salt and pepper to taste.
drain wings. I use a slotted BIG spoon
to pluck(pun intended)em outta the oil.
combine wings and sauce in some type of container
that you can cover, for about 5 minutes, shaking occasionally
(the wings, not you). in MY opinion...the BEST tasting wings.
I've tried using other sauces(tobasco, louisianna) but Franks
has the right flavor for me.

michaels michelle · December 2009

Crab Cakes

1 lb. lump crabmeat
1/3 cup mayonnaise
2 tsp. Old Bay Seafood seasoning
1 tbsp. chopped parsley
1 tbsp. Dijon mustard
1 tbsp. water
4 Saltine crackers

Pick the crabmeat over to remove excess shells and cartilage.

Combine the mayonnaise, seasoning, parsley, mustard, and water and mix until smooth. Add the mayonnaise mixture to the crabmeat and mix, being careful not to break up the lumps of crabmeat.

With your hands, break up the saltines into crumbs and mix into the crab mixture. Form into patties and pan-fry or broil the cakes until golden brown.

michael clemento · April 2010

Meatloaf

1 1/2 lbs ground beef
1 lb ground pork
1 cup plain bread crumbs
2 beaten eggs
2 tbs unsalted butter
1 onion chopped
1 stalk of celery chopped
2 cloves garlic minced
1/4 cup of milk
1/4 cup ketchup
2 tsp salt
1 tsp fresh ground black pepper
1 tsp hot sauce
2 tsp Worcestershire sauce

Glaze

1 Tbs dark molasses
2 tsp brown sugar
2 Tbs ketchup

Preheat oven to 350 degrees

Cook onion, garlic and celery over medium heat till the onions get soft. Remove from heat and add the salt, pepper, hot sauce, Worcestershire sauce, ketchup and milk. In a LARGE bowl combine the meat, onion mixture, eggs and breadcrumbs. Form into a loaf and then mix the glaze ingredients and use all to cover the meatloaf.

Cook for one hour

michael clemento · April 2010

FLAN

1 - Cup Sugar
1/8 - Cup Water
1 - 12oz. evaporated milk
1 - 5 oz. sweetened condensed milk
6 - egg yolks
1 - Tbs. vanilla extract

PREHEAT OVEN TO 350 degrees

Put the cup of sugar in a saucepan with the water over medium heat.
Cook the sugar with water until it melts and lightly browns. Pour into
a cake pan tiltin the pan to cover the entire bottom and set aside.

In a bowl GENTLY whisk together the evaporated milk, condensed milk, egg yolks and vanilla extract being careful not to stir up bubbles. Pour mixture into the cake pan and let sit a few minutes to let the bubbles settle or do as I do and try to break 'em...lol. Line a larger pan with a wet washcloth and place the cake pan on top of this. Fill the larger pan with water halfway up the side of the cake pan and bake for approximately 45 minutes. Let cool completely and then take a knife and run it around the egde to loosen the flan. Flip over carefully onto a flat dish and refrigerate. I like mine warm. ENJOY!

michael clemento · April 2010

MAC and CHEESE

3/4 cup plain bread crumbs
2 Tbs melted butter
8 oz elbow macaroni
2 Tbs butter
1 small onion, minced
1 Tbs flour
1/2 Tsp brown mustard
1 1/2 cups of milk
2 Cups Shredded Cheddar Cheese

PREHEAT OVEN TO 350

Use cooking spray to grease a 2 qt. casserole dish
Put bread crumbs in a small bowl and add the melted butter, mix well.
Cook past till al dente and then add to casserole dish.
Melt the 2 Tbs. butter in a sauce pan, add onion and cook till soft.
Stir in the flour, add salt and pepper to taste. Add mustard and then add the milk and bring to a simmer. Keep stirring until the milk thickens and then remove from heat . Stir in the cheese until melted. Pour sauce over pasta evenly and top with the buttered bread crumbs evenly.

BAKE 20 minutes or until top is golden and bubbly

NOT your granmas SECRET recipes!

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