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Las Vegas Buffet Club's RECIPES
 
 
ENTREES
 
BEEF AND GUINNESS PIE
CHILAQUILE PIE
(FUEGO) CHILE VERDE CON PUERCO NEW! TESTING!
EGGPLANT PARMIGIANA
GNOCCHI di PATATE
FETTUCCINE WITH SHRIMP IN CHIPOTLE CREAM SAUCE (Fredo's Revenge)
LINGUINE ALFREDO NEAPOLITAN
LOBSTER THERMIDOR
PIZZADILLA™
RATATOUILLE
HOMEMADE RAVIOLI  
 
SAUCES 
 
OTHER
JUST TOAST BRUSCHETTA
CREAM OF WHEAT PANCAKES
FOUR BEAN SALAD
VANISHING OATMEAL RAISIN COOKIES
OATMEAL ROYALE©      NEW!
PANETTONE FRENCH TOAST
ICY WATERMELON SORBET
 
HOW TO DETERMINE IF SPAGHETTI AND OTHER PASTAS ARE FULLY COOKED - LVBC BLOG  Post #444.
 
 
   
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When I was hanging out in the desert around Pahrump, Nevada, there was a local food business called "Kathy's On-Trays" or something like that. I'm not sure of the woman's name, ON-TRAYS was definitely in the mix.  "Entrees, get it!" Pahrump humor.
 
     
     
all
toast
 

JUST TOAST BRUSCHETTA

  This hors d'oeuvre / snack / lunch / meal is so simple to prepare yet very satisfying.

  

What you will need for one serving :

  2 slices of whole wheat/whole grain toast
1/4 cup extra virgin olive oil
2 cloves of garlic, peeled and smashed/minced
2 TBSP tomato paste
1 TBSP grated cheese - parmesan or...
1 or 2 cherry peppers (or Jalapeños, Chile or your choice,) sliced
pinch of oregano, each slice
a few twists of fresh black pepper
three or four sliced mushrooms
2 pats of butter
Cayenne pepper or red pepper flakes

What you do:
  sauté the garlic and mushroom slices in half of the olive oil
when the 'shrooms soften, add the rest of the oil to the pan
setting the mushrooms aside brush the toast with the garlic oil
spread a TBSP of tomato paste on each slice of toast
add the mushrooms, sliced cherry peppers and cheese
hit both slices with the oregano and fresh ground black pepper
top each with the butter, add the Cayenne or red pepper
place under broiler/toaster oven until butter melts
serve as an appetizer, snack or...

Hints, Tips and suggestions:
    You can use Italian or French bread - but that would just be Bruschetta
add a bit of your favorite cheese, melt on top
 
BEEF AND GUINNESS PIE
This recipe originates from County Tipperary, Ireland (according to SAVEUR'S, Food for the Holidays issue - Winter, 2004.)  A hearty Snow/Rainy-day-comfort-food-treat, this savory beef-pie will beckon you back to the fridge at 1:00 AM, and again at breakfast time.  Purchase, at least, two 6-packs of Guinness Stout for 6-8 guests. 
Start early - allow 5-6 hours, from start to serving.    Thaw pastry 1/2 hour before meat-mixture is done.
Serves 6-8
 
3 Tbsp. tomato paste Beef and Guinness Pie
3 1/2 cups beef stock
4 lbs. beef chuck, cut into 1" cubes
1 1/2 lbs. white mushrooms, trimmed and quartered
1 large yellow onion, peeled and sliced
6 garlic cloves, peeled and chopped
2 cups Guinness Stout
1 1/2 cups flour
Salt and freshly ground black pepper
2 Tbsp. fresh thyme leaves, chopped
1 egg
1 lb. frozen puff pastry, thawed
1) Preheat oven to 325'.  Put tomato paste into a large bowl, add stock and stir until paste dissolves.  Add beef, mushrooms*, onions, garlic, thyme and stout, and stir well.  Sprinkle flour over beef mixture, season to taste with salt and pepper and stir well.  Transfer to a deep 10 1/2" x 12 1/2" baking dish set on a large baking sheet.  Cover dish with foil.  Bake, stirring occasionally, until meat is very tender, 3 1/2 - 4 hours.
 
(One-half hour before pie has finished cooking, thaw puff pastry.)
2) Beat egg and 1 tsp. water together in a small bowl and set aside.  Roll puff pastry out on a lightly floured surface to a *1/4" thickness, 2" wider than baking dish.  Remove baking dish (fully cooked pie) from oven and uncover.  Drape pastry over dish and brush with egg wash.  Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Garnish with spearmint sprigs, if you like.  (I prefer 4-leaf clovers if I can find them - LVBC.)
 
*Hints and suggestions: a) If mushrooms are small (quarter-size) just halve them.  If they are half-dollar size, quartering them is fine - small bits of mushroom disappear after 4 hours of cooking.  b) After slicing, quarter the onions.  c) I prefer a pastry thickness of 1/8" [LVBC].  d) Guinness draft can be substituted for the stout, for a slightly milder version.  e) Let the pie cool down before serving - 20 minutes.  f) For two to four people use a round 8" x 4" deep baking dish and halve the recipe.
 
Serve with a glass of the Guinness or a solid Red wine.
 
CHILAQUILE PIE
(Mexican-style pie from Trader Vic's Pacific Island Cookbook)
  TRADER VIC'S PACIFIC ISLAND COOKBOOK - 1968
"This recipe came to me labeled 'Tamale Pie' but it really is an Americanized version
of 'Chilaquiles, a true Mexican dish made up of alternating layers of pieces of tortillas,
a sauce consisting of Serrano chilies, green tomatoes, coriander, white onions,
and layers of grated cheese.  Frankly, I like this one better but I am going to change
the name."  Trader Vic speaks from the past...

1/2 teaspoon oregano
1/4 teaspoon garlic powder
2 teaspoons salt
1/4 teaspoon black pepper
1 #2 can whole kernel corn
1 small can pitted black olives, or more
1/4 cup oil 10 soft tortillas
1 large onion, chopped 1 pound *Tillamook cheese, grated
1 green pepper, chopped Chopped green onions
2 pounds ground beef Coriander sprigs
2 teaspoons chili powder Sliced radishes

                             1 #2 1/2 can Las Palmas Red Chili Sauce
Preheat large skillet, add oil, onion and green pepper, and sauté until onion is transparent.  Add beef and stir-fry until meat is crumbly and has lost it's red color.  Add seasonings and let simmer for a few seconds to develop flavor, then add chili sauce, corn and olives.  Cover and simmer 30 minutes.  Meantime, cut up the tortillas, or tear them, and fry but do not brown, then drain.  When meat mixture is ready, start with a double layer of tortilla pieces in the bottom of a large,  well greased casserole and alternate layers of tortillas, meat mixture and grated cheese, ending with cheese on top.  Bake uncovered in 350' F. oven for 45 minutes.  Garnish with chopped green onions, sprigs of coriander and sliced radishes.
*Mexican Asadero also works nicely. [LVBC]
Margaritas and Negra Modelo go well with this dish...

Fuego Chile

 

CAUTION: This recipe is being tested, prepare at your own risk.  9/22/11

  
(FUEGO) CHILE VERDE CON PUERCO [FIRE - GREEN CHILE WITH PORK]  Please report any translation errors.

This is a cheater version of the Southwestern staple.  It's a cheater version because I'm using canned enchilada sauce as well as canned chilies, rather than using completely scratch ingredients.  Believe me this Chile Verde recipe is tasty and it can make your eyes water depending on how hot you want it.  I've also added a bit of Chipotle as well as Nopalitos (chopped pads of the Prickly Pear cactus in brine).  This recipe is fast and easy as well as tasty. 

Normally Hatch Chile peppers (or Anaheim Peppers) are used in the recipe.  Hatch Chiles tend to be thicker with a powerful flavor.  The "meat" is thick - almost the consistency of raw chicken. They originate from the fields around Hatch, New Mexico (South/Central New Mexico.)   The chilies' heat-scale runs from mild to very hot.  Inferior chilies have very thin meat with little flavor, and fall apart - especially when skinning.  For simplicity, this recipe uses canned Las Palmas Green Chiles.  Prepare and use Hatch Chilies (or any other chilies) instead if you prefer.  Also, the Chipotle/Nopolitos can be eliminated for a more classic taste.  This includes the Chipotle in the marinade.  This recipe *serves four.

x

x
Ingredients

  • 1/4 cup Thai Sweet Chile Sauce Use this link for recipe or purchase ready-made

  • 1/4 cup Orange Juice

  • 1 TBSP fresh cilantro, chopped

  • 1 tsp. ground cumin

  • 1 tsp. Chile powder

  • 1 tsp. Mexican oregano, dried

  • salt, to taste

  • fresh black-pepper

  • 1/2 cup Nopalitos

  • 3 limes

  • 1-cup water
 1 Marinating the Pork

     Preparing the marinade

Using a marinating dish large enough to hold the pork, add: 1 TBSP Olive Oil, 1/2 can of the Chipotle peppers/sauce, Coke, orange juice, Thai Sweet Chile Sauce, juice from one of the limes and 1 tsp. of the chopped cilantro.  Mix well, turning the meat several times, add fresh ground black-pepper.  Let the pork marinate in the fridge for an hour or two.  This isn't rocket-science, these ingredients can be tweaked, changed or eliminated altogether.
This is pork-rib, use rib-meat or pork-shoulder/butt
If you prefer simplicity and don't want to grill the meat, just pan-brown the pork and continue with the recipe.  (You don't necessarily have to use a marinade.)  While the meat is marinating prepare the green Chile.  The meat in the photo is thick pork-rib,
 2 While the pork is marinating prepare the Green Chile

     Preparing the Green Chile

In a large sauce pan sauté the diced onion and garlic in two TBSPs of the Olive Oil, then add the enchilada sauce, chiles, cilantro, ground cumin, Chile powder, Mexican oregano, salt and pepper, the Nopalitos, water and the juice from one of the limes.

.

As mentioned before, this fast recipe uses canned chilies.  If you choose to use freshly-roasted chilies, run the roasted-peppers under cold water, remove the skin then pull off the head/stem, split the pepper and remove the seeds.  Then ad the pepper meat to the Chile Verde, it will break up during cooking.

Hatch (or any other type) Chilies can be purchased already-roasted or fresh peppers can be roasted under a broiler, turning several times until the pepper is about 50% blackened.
     3 Grilling the pork

Brown/cook the pork half-way (half-cooked) on the grill.  When the pork is well browned, cut into 1" cubes and add the meat to the Green Chile and cook on medium-low heat for a couple of hours, until it falls apart, or at least until well cooked.

.

Serve the (Fuego) Chile Verde con Puerco hot with warm tortillas and a hearty cerveza like Negra Modelo, or a bold red wine.  Sangria is a good choice to stand up against the strong flavors.  Slice the remaining lime into wedges and serve with the (Fuego) Chile Verde con Puerco

     Hints & tips:

  • Hatch Chilies can be purchased already-roasted or the fresh peppers can be roasted under a broiler, turning several times until the pepper is about 50% blackened.

  • If you want the added heat and flavor of Chipotle, add the remainder of the Chipotle / Adobo sauce while the Green Chile is cooking.  If you don't enjoy the serious flavor of Chipotle, just eliminate it altogether.

  • I used meaty pork ribs just because - most recipes call for pork-shoulder/pork-butt.  Use whichever you prefer.  *One pound of pork is sufficient, use two if you're serving serious carnivores.

  • Fire it up with a hot, red or green salsa/sauce, even Tabasco.

  • Alternatively, here's a basic New Mexico-style Green Chili recipe from Food.Com

This is an original recipe from LasVegasBuffetClub.Com

(Fuego) Chile Verde Con Puerco ©2011 LasVegasBuffetClub.Com

All rights reserved.
EGGPLANT PARMIGIANA
This recipe is from Leone's Italian Cookbook - Serves 6
2 medium-sized eggplants 1/4 cup butter, melted
1/2 cup sifted all-purpose flour 1 teaspoon salt
2 eggs well beaten 1 teaspoon freshly ground black pepper
1/2 cup sifted bread crumbs 3 cups Marinara Sauce, warmed - click
1 teaspoon crumbled dried oregano 1/2 cup freshly grated Parmesan cheese
6 tablespoons olive oil Thin slices of mozzarella or Swiss cheese

X
           

                      Leech the Eggplant                      Flour Eggs Bread-Crumbs     Saute' 5 minutes         Eggplant Parmigiana

X

Wash and dry the eggplants but do not peal them.  Cut into 1/2-inch slices.  Sprinkle slices lightly with salt, place them on brown paper [or paper towel,] and let them *drain for 30 minutes.  Pat dry and sprinkle lightly with flour.  Dip into beaten eggs.  Mix bread crumbs with oregano, then dip eggplant slices into bread crumbs.  Combine olive oil and butter in a skillet and heat.  Add eggplant slices and sprinkle lightly with the salt and pepper.  Sauté to a medium brown, about 5 minutes on each side.  Preheat oven to moderate (325' F.)  Oil a baking pan and cover the bottom with a thin layer of the marinara sauce.  Arrange browned eggplant slices on top of the sauce, and sprinkle them lightly with Parmesan cheese.  Place a small slice of mozzarella or Swiss cheese on each eggplant slice.  Spoon another thin layer of marinara sauce overall.  Bake for 20 to 25 minutes.  This dish is substantial enough to serve as an entree.  Serves 6.

*salt leeches a bitter liquid from the eggplant
Marinara Sauce for Eggplant Parmigiana
 
 
GNOCCHI di PATATE          Serves 4 - 6
(Potato Gnocchi or dumplings)
This recipe - sort of a Hybrid for Gnocchi - is from ADA BONI'S "ITALIAN REGIONAL COOKING" and ZIA JOSEPHINE'S recipes.
Gnocchi:
2 1/2 lbs. potatoes - boiled, peeled and mashed
2 cups all purpose (plain) flour
salt
1 tsp. baking powder
2 eggs, beaten
 
TOMATO SAUCE This meat sauce is fairly standard
GORGONZOLA-MUSHROOM Cream Sauce is an alternate sauce to use with Gnocchi
 
Boil potatoes (about 45 minutes or until a fork can be easily passed thru to the center)
Rinse under cold water and remove peel
In large mixing bowl, mash potatoes with potato masher or use food processor
Put the warm mashed potatoes into a bowl.  Add the flour, baking powder, eggs,
salt to taste and work lightly into a smooth dough

(When you are ready to cut the dough, start boiling a large pan of water for cooking.)
On a lightly floured surface, roll pieces of the dough into 12 inch-long cylinders, about the thickness of a finger and cut these into inch-long pieces.  Gently, roll and press  the 1" pieces with the tines of a fork, ending ridges at mid-point (see Figure 1.)  You can shape about 12 "dumplings" and cook them immediately or you can roll, cut and shape all the dough, and then cook the 1 inch pieces 12 at a time.    

I find it easier to roll, cut, shape and cook 12 pieces at a time:

Drop 12 "dumplings" into the boiling water and cook until they float (1-2 minutes - then let them cook another minute)
Scoop the cooked gnocchi off the surface with a perforated spoon, drain well, then transfer them to a heated fireproof dish and keep warm in the oven. (The idea here is to remove most of the surface moisture.)                                             
Roll, cut, shape and cook 12 more etc. etc. etc.
In a large bowl, mix cooked gnocchi with 1/2 of the tomato sauce, spoon onto plate, add more sauce and top with a  generous portion of Fontinella cheese.  Fig. 2
For the Coup de Gras, add a dab of butter on top of the cheese, sprinkle with Cayenne pepper and set under the broiler for a few minutes - until the butter starts to run.
Hints and Suggestions: 1) Mash the potatoes thoroughly, so there are no lumps. 2) Start boiling the gnocchi cooking water when you are ready to mix the dough. 3) Mix the dough ingredients very lightly, just enough to blend:  Too much kneading creates a gooey, glutinous glob of mush. 
Fredo
 

FETTUCCINE WITH SHRIMP IN CHIPOTLE CREAM SAUCE  (Fredo's Revenge)

I had a similar dish at Garduno's Mexican Restaurant, at the Fiesta Hotel in Las Vegas.  Fettuccine in a Mexican restaurant?  Yes!  It was rich and fiery.  This is my version.

This is what you'll need for three or four adults:

1/4 cup of a good Extra Virgin Olive Oil

  Pour into a medium sauce pan

a garlic clove or two

Place the cloves on a cutting surface.  Smash the cloves with the flat side of a large knife, remove the outer skin and dice.  If you love garlic, use three (or 4) cloves.

1 pint heavy cream (substitute 1 pint prepared Alfredo sauce from a jar if you prefer) 

The Chipotle flavor is the most important ingredient in this recipe.  [The Alfredo sauce with Chipotle added is richer and more complex, your choice.]

1 package Fettuccine or fresh noodles (use enough for 3-4 adults)

Cook the pasta in a large pot of boiling water after everything else is finished.  *Click the pasta cooking link at the bottom of this recipe if you need help. 

about 3-4 oz. Chipotle Peppers (in Adobo Sauce)

I've always used Chipotles in Adobo Sauce - very strong.  Basically we just want to add the Chipotle flavor anyway we can.  Chop the Chipotles, add some of the Adobo sauce.

1/2 lb cooked and shelled shrimp

Cook a few minutes in boiling water - until the shrimp turn pink

1/2 medium Red Bell Pepper

Slice into Julienne strips >  about two inches by 1/4 inch  <

1/2 cup grated cheese

use a good quality parmesan cheese, such as Parmigiano-Reggiano

fresh ground black pepper

10-12 twists of the pepper grinder

salt if you need it

two or three shakes of garlic "powder"

make sure it's not garlic salt
.
 
 

This is what you do:

First add the olive oil to a sauce pan.  Bring the sauce pan up to medium heat, add the smashed and diced garlic to the pan, let it cook for three or four minutes, add the red pepper strips, cook for another five-ten minutes flipping the pan several times or mix it up with a tool until the red peppers start to soften.  Add the cooked shrimp and toss again.

Add the cream (or the Alfredo sauce) and stir well. Add the Chipotle peppers, ground black pepper, salt, garlic powder and stir.  Add 1/4 cup of the grated Parmigiano-Reggiano, mix it up.

Boil a large pot of water.  When the water is at a full boil add the pasta and cook *(see below.)

When the pasta is cooked, drain and add to the sauce, toss and serve.

Top with the  remaining grated cheese, or let your guests choose
 
 

Hints and Suggestions:

Add a 1/4 tsp. of chopped oregano OR...cilantro
   Add a tablespoon or so white wine

Top with a pat of butter (1/4" slice,) sprinkle with Cayenne pepper or red pepper flakes - microwave for a minute

You can buy Chipotles in Adobo Sauce at most markets (add a half-can if you can stand the heat)

Serve with a dry red wine or Sangria
   You can substitute half and half for the heavy cream
 
 

*HOW TO DETERMINE IF SPAGHETTI AND OTHER PASTAS ARE FULLY COOKED - LVBC BLOG  Post #444.
life
alfredo
LINGUINE ALFREDO NEAPOLITAN
    LINGUINE ALFREDO NEAPOLITAN  
This is a fairly basic Linguine Alfredo with the added flavors & colors of Red and Green Bell peppers, hence the name Neapolitan.  These colors are red, green and white.
This is what you'll need for 4-6 adults
1 package dried Linguine, or fresh pasta
1 jar Alfredo Sauce or fresh Alfredo Sauce
1/4 cup Extra Virgin Olive Oil
1 or 2 garlic cloves, minced
1 cup mushrooms, portabella or white
1/2 Red Bell pepper, julienne strips (1/4 inch - two inch long strips)
1/2 Green Bell Pepper, julienne strips
salt, to taste (1/8 - 1/4 tsp)
freshly ground black pepper, to taste (8-12 twists of the pepper grinder)
1/2 cup or so grated topping cheese - Parmigiano-Reggiano or Fontinella
This is what you do
heat the EVOO in a sauce pan, bring the pan up to medium heat
add the garlic, green and red peppers, sauté about ten minutes or so
add the mushrooms
pour in the sauce
add the salt & pepper
turn the heat to low and continue to cook while you prepare the pasta
Cooking the pasta
bring a large pot of water to a boil
add the pasta and cook (see cooking instructions above)
drain the Linguine well and add to the sauce pan, mix it up
plate and top with the grated cheese

Hints, Tips and Suggestions:
After adding the cheese, place a pat of butter (1/4 inch slice from stick) on top of the cheese, add a dash of   Cayenne pepper and heat the dish just until the butter melts, serve with a dry red wine: Chianti or Sangiovese
Why Neapolitan - it's a variation of the ice-cream (tri-colored.)

therm
         
Lobster Thermidor
 
  When I was a kid my lovely parents would often take the family out to dinner.  Once in a while we would find ourselves at a restaurant that would be serving one of my favorite fancy dishes.  I remember it being rich, creamy, tasty and different.  It was different because it, first of all, was usually served in a long boat-like white dish.  It was different because it was served in a lobster shell which fit perfectly in the boat-like dish.  I remember melted butter and [1]cheese on top of the stuff that was in  the lobster shell, which was in the boat-like dish.  Mmmmmmm!
 

This is a delicious, reasonably easy to prepare take on a classic entree.  Sometimes less is more.
 
Lobster Thermidor
by 1940s Gourmet chef Louis P. De Gouy
 
yield: Makes 4 servings
active time: 50 minutes
total time: 1 hour
 
2 (1 1/2-lb) live lobsters
1/2 stick (1/4 cup) unsalted butter
1/4 lb mushrooms, trimmed and thinly sliced
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons medium-dry Sherry
1 cup heavy cream, scalded
2 large egg yolks
 
Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.  ***[I don't enjoy this part, so I use frozen Lobster Tails.]
When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.
Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.
Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.  ***[This sounded too complicated to me, so...after sautéing the mushrooms, I added the egg-yokes, lobster meat, paprika, salt and pepper, Sherry and the hot cream]
Preheat broiler.
Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.
* When salting water for cooking, use 1 tablespoon salt for every 4 quarts water

***This is the recipe that I culled from the Web. these are my thoughts about the recipe:
If you are comfortable with all of the steps necessary to prepare this dish, don't change a thing.  My suggestions regarding the variations on the theme of his recipe have nothing to do with the integrity of the recipe, but rather my lack of culinary knowledge which prevents me from executing the recipe - to the letter - without a certain level of discomfort.
Although this recipe is neat and relatively simple, my version is easier, simpler and still delicious.  I added the cream without "scalding" it.
 
[1] Some Thermidor recipes call for topping the dish with 1/2 cup grated Parmesan or Swiss cheese before broiling.
I first got the recipe from Epicurious.Com but it's everywhere in CSpace.
 
 

x
PIZZADILLA™ (Tortilla / Quesadilla Pizza)
 
When I was living in Cabo San Lucas in the 90s, my friend Juan & his brother, who owned a restaurant in CSL, and I got together one evening.  The subject was food.  I was going to show them how to prepare an American Pizza.  Well, because of the altitude & other factors, the pizza was a bust (it didn't rise to the occasion.)  However I came up with an idea: The PIZZADILLA™ - a fusion of pizza and an open-faced quesadilla.
 
The reader is either going to hate this one or...A  tortilla is substituted for the pizza dough.  On the negative side, a pizza purist is not going to accept this as legitimate pizza.  A connoisseur would insist on a thicker, yeast-dough.  On the positive side, it's: 1) fast & easy, 2) inexpensive, and 3) less fattening & filling.  You get most of the tastes, without the mass of (pizza) dough.
Don't get me wrong, I'm not anti pizza.  Pizza is one of my passions.  So glad you care.
 
Basically the PIZZADILLA™ is: pizza sauce, cheese, and pizza toppings on a tortilla.
(Adjust the following ingredients for tortilla size & personal preferences. These are just suggestions.)
Suggested ingredients for one 8" PIZZADILLA™ :
1  8" Tortilla

1 tsp. Olive Oil
2-3 oz. Pizza Sauce or Tomato Paste
  3-4 oz. Mozzarella Fresca cheese
1 thinly sliced, peeled, garlic clove
1-2 TBS chopped black olives
2-3 sliced mushrooms
6-8 thin slices medium tomato
6-8 or more Jalapeno slices
  1 TBS Grated Fontinella, Romano or Parmesan cheese
6-8 medium fresh Oregano leaves (or 1 tsp. dried Oregano)
1/4 tsp. Cayenne pepper
1/4 tsp. Garlic powder
*See below for extra ingredients
First of all place the tortilla on an ungreased, flat baking pan or foil. You can place the Pizzadilla™ directly on an oven rack to bake.
Use your imagination to create a Pizzadilla™ from any combination of items.
    Here are a few of my suggestions:
A.) I start with a larger (quesadilla, enchilada or burrito size) tortilla (8-12 inches)
B.) Brush Olive Oil or garlic infused Olive Oil on the surface (top only) of a tortilla
C.) Spread your favorite **pizza sauce, or **undiluted tomato paste on the oiled tortilla
D.) Arrange slices or shreds of your favorite pizza cheese (I recommend Mozzarella Fresca)
 
    Top with your favorite pizza toppings (here's what I might do:)
1.) Slice a glove of garlic (very thin slices) and distribute evenly
2.) Add chopped black olives
3.) Add sliced mushrooms
4.) Add thin tomato slices
5.) Add Jalapeno slices
6.) Sprinkle a bit of ***grated cheese on the pizza: Fontinella, Romano or Parmesan
7.) Spread a few fresh ****Oregano leaves on top
Bake in a toaster oven or standard oven (at about 375 degrees) until the cheese is melted and the underside of the tortilla starts to brown (just a few minutes,) remove, slice and pig out.
  Hints, Tips and Suggestions:
**I like to use packaged Boboli Pizza Sauce or Tomato Paste straight from the can
***I prefer grated Fontinella but you can use Romano or Parmasan
****Use dried Oregano if you don't have fresh Oregano
Add a pinch of Cayenne pepper and garlic powder
*For a rich, creamy Pizzadilla™: Instead of brushing Olive Oil on the tortilla, spread a thin layer of cream cheese on a naked tortilla, add the sauce and continue from step D (above)
  *If you want more quesadilla than pizza, use Mexican Asadero cheese, salsa, taco toppings and cilantro - but then you would have a Mexican pizza or open faced quesadilla.
*Use a taco size tortilla for a quick snack
These are suggestions only, use your imagination to create your own Pizzadilla™...
 
 
 

RATATOUILLE

  
     
RATATOUILLE
 

RATATOUILLE, the recipe…
This is an old French recipe for Ratatouille, which is basically a medley of cooked veggies.


From Larousse Gastronomique, by Prosper Montagne (Prefaces by Auguste Escoffier and Phileas Gilbert) - c. 1961 by Crown Publishers.

Peel and slice 6 aubergines [eggplant] and 6 Italian marrows (courgettes,) [AKA zucchini] sprinkle with salt and leave covered with a weighted plate for 1 hour.
Slice 2 large onions. Skin, remove pips and cut up 8 tomatoes. Slice 2 peppers [green bell] very thinly, removing core and seeds. Chop 3 garlic cloves.
Heat 1 cup olive oil in a heavy pan, fry onion until slightly colored, add the garlic. Cook for 5 minutes, then add aubergines, courgettes, peppers and tomatoes. Season with salt and pepper, add a bouquet garni [bundle of herbs: thyme, bay leaves, and sage, tied with a string] and cook, covered for an hour. This dish may be served hot or cold.
May I suggest preparing Ratatouille, then watching the cartoon feature-length-movie, Ratatouille. 
 
Take me to the LVBC's BLOG page for Ratatouille, the movie, information...
 
 
 
HOMEMADE RAVIOLI from Leone's Italian Cookbook by Gene Leone - Harper & Row, Publishers
 
 RAVIOLI STUFFING                 
   1 package (10 ounces) fresh spinach
   Half of meat from sauce, chopped
   1 cup grated Parmesan cheese
   3 eggs
   Pinch of Black pepper
   Pinch of freshly grated nutmeg
   salt
 
Wash the spinach, cook it until tender, then drain thoroughly and chop fine.  Mix with
meat, cheese, eggs, pepper and nutmeg.  Add salt to taste.  Mix well and your stuffing
is ready.  
   
HOMEMADE SAUCE FOR RAVIOLI  
   
HOMEMADE DOUGH for RAVIOLI  
 
3 1/2 cups sifted all purpose flour               4 to 5 tablespoons water
4 eggs                                                            1 tablespoon salt
 
"Place flour on a long pastry or baker's board.  (I use a bowl - see Fig. 2)  Make a well in the center and drop eggs in.  Add water, a little at a time, and the salt.  Blend together and knead until smooth and elastic.  Cover and let stand for 30 minutes.  Divide into 4 parts.  (Fig. 3)  Roll out the dough, wrapping it around rolling pin until it is very thin, as thin as you can make it.  Spread out dough on a flat surface."  (Info. in white is mine!)
 

                     

ASSEMBLING RAVIOLI
 
Make a row of little mounds of stuffing on the rolled out ravioli dough, using about 1 teaspoon for each.  (Fig. 4)  The mounds should be 2 inches from the edge of the dough and 1 1/2 inches apart.  When row is complete, cover by folding dough over top; then press firmly between the mounds of stuffing with the side of your hand.  Cut along the full length of strip and in between mounds with pastry wheel cutter, bearing down on wheel.  Separate and allow to dry for at least 40 minutes.  Continue until all dough and stuffing are used.  (See fig. 5)              

                                 

When ready to cook, place ravioli in boiling salted water and cook for about 12 minutes.  Drain in a strainer, handling carefully, and place in a warm bowl.  Spoon a little sauce over and sprinkle with grated Parmesan cheese.  Mix gently.  If you are making them for the next day or if you have some left over, refrigerate immediately, or freeze for future use.  The sauce by itself and the uncooked ravioli freeze well.  Serves 6 to 8.

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OTHER FOODS:
 

THIS RECIPE IS VERY FICKLE, EXPERIMENT WITH IT...

CREAM OF WHEAT PANCAKES / FARINA PANCAKES
As I'm getting older, I find that regular pancakes are too heavy.  Pancakes made with
Cream of Wheat or Farina (cereal,) instead of plain, white flour allow me to still enjoy the ritual of pancakes in the morning without the letdown. 
CREAM OF WHEAT PANCAKES INGREDIENTS:

BATTER
3 TBL. Cream of Wheat or Farina
1/2 cup water
1/4 cup milk
1 level tsp. Baking powder
1 tsp. sugar (preferably unrefined raw)
dash salt
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TOPPINGS
Raspberry jam
honey / syrup
powdered sugar
sliced strawberries
  
 In blender, mix cereal, water, milk, Baking powder, sugar 10 inch skillet
  and salt.  Let set for five minutes while heating oiled pan. oil to coat pan

Makes 1 10-inch. pancake

   Just before pouring batter run blender or hand mix a few more seconds

  • pour batter into heated, greased pan covering bottom and 1/4 inch up the sides

  • cook on med. heat until batter mixture is no longer runny

  • lift side of pancake with spatula; when pancake is firm enough to flip, flip it over

  • cook other side until batter is firm and pancake is browned

  • remove from pan and turn one edge over to form half-moon

  • spread on raspberry jam, pour on honey  & sprinkle with powdered sugar

    •
    HINTS:
    Cook on lower heat than regular pancakesCooking is a bit tricky since you're basically cooking water mixed with a little wheat. You have to cook the pancake long enough so it won't fall apart, without browning it too muchWhen you're ready to flip the cake first pass the tip of a rubber spatula under the outside edges of the pancakeUse microwave recipe on box for larger quantitiesFor a lighter crepe-like pancake, add 1/2 egg to the above recipeYou can use more milk to make the batter thicker, however it is more prone to stick to the pan

    THIS RECIPE IS VERY FICKLE, EXPERIMENT WITH IT...

    One serving (3 TBS.) of  Cream of Wheat: Ingredients: WHEAT FARINA, SALT, WHEAT GERM, GUAR GUM, NATURAL FLAVOR, BHT (TO PRESERVE FRESHNESS), MONO-AND DIGLYCERIDES (EMULSIFIER). VITAMINS & MINERALS: CALCIUM CARBONATE, FERRIC PHOSPHATE (SOURCE OF IRON), NIACIN, VITAMIN A PALMITATE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID.

    YouTube Pancake Music Video

    86 Pancake Recipes
     

    FOUR

    FOUR BEAN SALAD   Serves 6-8

    1

    15 oz. can Cut Green Beans

    In large mixing bowl, add: onion, Bell Pepper, vinegar, water, sugars, salt and pepper, and mix well

    Drain liquid from the beans, add   to mixture

    Fold salad gently until all ingredients are well mixed; refrigerate and mix again, several times, before serving

    Best if refrigerated overnight

    1

    15 oz. can Wax Beans

    1

    15 oz. can Red Kidney Beans

    1

    15 oz. can Garbanzo Beans

    1

    small red onion, sliced and quartered

    1/4 - 1/2

    medium Red Bell Pepper, sliced in 1/4" strips, 1" long

    1/4 cup

    white vinegar, adjust to taste

    1/4 cup

    water (add more if necessary)

    1

    TBS brown sugar, adjust to taste

    1

    TBS white sugar, adjust to taste

    pinch salt

    fresh black pepper to taste

    Hints and tips: Use good quality brand names; mix salad gently or the beans will break-up.  White rice vinegar can be substituted for the white vinegar; One can cut the white sugar with Splenda or...
     
    X
    VANISHING OATMEAL RAISIN COOKIES
    (This is a perfect recipe fresh off the lid of a Quaker Oats box.)
     
    1 cup (2 sticks) margarine   *1-1/2 cups all-purpose flour
        or butter, softened 1 teaspoon baking soda
    1 cup firmly packed    1 teaspoon cinnamon
        brown sugar 1/2 teaspoon salt (optional)
    1/2 cup granulated sugar 3 cups Quaker Oats (quick
    2 eggs     or old fashioned, uncooked)
    1 teaspoon vanilla 1 cup raisins

    (*For High Altitude increase flour to 1 3/4 cups.)
    1. Heat oven to 350' F
    2. Beat together margarine and sugars until creamy
    3. Add eggs and vanilla; beat well
    4. Add combined flour, baking soda, cinnamon and salt; mix well.
    5. Stir in oats and raisins; mix well
    6. Drop by rounded tablespoonfuls onto ungreased cookie sheet
    7. Bake 10 to 12 minutes or until golden brown
    8. Cool 1 minute on cookie sheet; remove to wire rack

    MAKES ABOUT 4 DOZEN

    BAR COOKIES: Bake 30 to 35 minutes in ungreased 13x9 inch metal baking pan.

    This is the original recipe scanned from the box lid.

    OAT
         
    OATMEAL ROYALE© NEW!
    This recipe is probably too rich for breakfast, but it makes a killer dessert.

     
    Serves one
    Ingredients
    1/2-cup oats
    1-cup milk or water
    1-TBS * Mincemeat pie-filling (meatless, from a jar) - more if you really want it rich
    1-tsp cinnamon
    1/2 medium banana cut in wheel-slices
    5-6-dps almond extract
    1/3-tsp blackstrap molasses
    1-tsp brown sugar
    1-TSP olive oil
    1-TSP powered sugar
    splash milk or cream
    1 Maraschino cherry
     
    Preparation
    Start out with a basic oatmeal recipe: for one serving put 1/2 cup oatmeal and 1 cup milk or water in microwavable dish; add the Mincemeat, cinnamon, molasses, sugar, almond extract and olive oil; mix well and nuke it for about two minutes; remove from microwave, add banana, milk or cream, top it with a CHERRY and dust with powered sugar.
     
    The Mincemeat is very rich, however the oats, cinnamon, olive oil, molasses and banana balance the dish.
     
    For a health-friendlier version, replace the Mincemeat with raisons, and use low fat milk.
    *or prepare your own Mock Mincemeat Pie-Filling
     

    © 2011 - LasVegasBuffetClub/William Carbone

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    PANETTONE FRENCH TOAST

    		 
    When the Christmas season rolls around one sees so many of those red and gold cupola-shaped boxes in the food stores; It's the Italian Christmas bread Panettone.

    [Click for larger image]

            Panettone

    Panettone French Toast

    		  
    I doubt that it’s a coincidence that this regal loaf is shaped like a crown and embedded with jewel-like bits of fruit.
     
    A slice of Panettone is usually toasted and buttered for breakfast or served with a bit of jam after Christmas dinner. This is a new twist on this tall, golden bread with raisins and bits of candied lemon and orange peel.
     
    Krissy A.K.A. "THE NAPKIN LADY" came up with this wonderful idea for Panettone: Panettone French Toast. Simply prepare a *standard French Toast egg-mixture, saturate a slice of Panettone in the egg mixture, then fry it in a bit of olive oil, top it with butter, sliced fruit (strawberries, blackberries etc.) and/or jam or jelly. Hit it with a sprinkling of powdered sugar and serve with Maple syrup. This is a delightful twist on an old favorite.
     
    *Since a slice of Panettone is usually much larger than a standard bread slice, add a tablespoon of orange juice to “stretch” the egg-mixture. I also add a shake or two of cinnamon.
    Access a LVBC blog post for Panettone French Toast and view the Napkin Lady's video
     
    "If I'm late to the table and you've been doing this for years it aien't my fault and I'm sticking with that!"
    p
    watermelon
    ICY WATERMELON SORBET
    I got the basic recipe for this icy-sorbet from Carol Alt's raw food cookbook.  I embellished the recipe with a few new ingredients.
    INGREDIENTS:
    1/2 seedless watermelon
    1/2 medium lime
    1/4 cup orange juice
    1/2 tsp. cinnamon
    dash of cayenne pepper click to enlarge
    1 tsp. sugar-free, Raspberry Jell-O  
    water
    scoop out the pulp from the watermelon and puree in a blender or food processor until liquefied, retain the shell
    add the juice from the lime, orange juice, cinnamon, cayenne and Jell-O
    blend again, adding water if necessary
    pour into an ice-cube tray and freeze
    when the mixture is frozen, remove the cubes and place them in the blender
    *blend until the "sorbet" has the consistency of a snow cone
    place in a pint deli-container or used ice-cream container and freeze
    remove the container and let stand, at room temperature, 20-30 minutes before you're ready to serve; the mixture should have the consistency of slushy, snow cone ice.
    mix it up and place the icy-sorbet into the watermelon shell to serve or serve it in an ice-cream dish
    *pulse the blender while pushing the cubes into the blade with a wooden spoon
     

    All recipes and photos are protected by Copyright ©2010 LasVegasBuffetClub All rights reserved.

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    09/25/2011

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