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Martin Manor

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  • 1. Antipasto Skewers Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of Source your choice), skewered on frilly toothpicks are a great, simple appetizer with All Recipes.com little work and almost no clean up! You can marinate fresh mushrooms yourself, or dress them up right out of the jar. INGREDIENTS 10 ounces Havarti cheese, cubed 2 cloves garlic, minced 3 tablespoons olive oil 1 tablespoon fresh parsley, chopped salt and pepper to taste 1 (6 ounce) jar mushroom caps, drained 6 slices cocktail rye bread, quartered Preparation METHOD • Prep: 15 Minutes • Ready in: 35 Minutes 1. Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes. 2. Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve. from Ginna's Dinner at Martin Manor Oct. 30, 2010 NUTRITION NOTES Calories: 169 Amount Per Serving Total Fat: 13g Cholesterol: 29mg Sodium: 449mg Amount Per Serving Total Carbs: 7.5g Dietary Fiber: 0.8g Protein: 6.6g (12 servings)
  • 2. Bleeding Heart Brie This impressive appetizer is simple to prepare and requires simple Source ingredients, too. The cherries add a new twist to baked brie and provide a Taste of Home sweet contrast to the salty cheese and pastry. INGREDIENTS 1 tube (8 ounces) refrigerated crescent rolls 1 round (8 ounces) Brie cheese ⅓ cup cherry preserves 1 egg, lightly beaten Assorted crackers METHOD 1. Unroll crescent dough; divide into two squares. Seal seams and Preparation • Prep: 15 Minutes • Bake: 20 Minutes 2. perforations. Cut off corners from each square, forming two circles; Course Appetizer 3. discard scraps. 4. Place one circle on a greased baking sheet; top with 5. cheese. Spoon preserves over the top. Bring edges of dough up around sides of cheese. Top with remaining dough circle, pressing to seal edges. Brush top and sides with egg. 6. Bake at 350° for 20-30 minutes or until golden brown. Cool for 5 7. minutes before serving with crackers From Ginna's Martin Manor Dinner October 30, 2010 (10 servings)
  • 3. Eye-Popping Soup A bowl of hot tomato soup will leave you cold if it stares back.F Source http://www.marthastewart.com INGREDIENTS 2 tablespoons unsalted butter 1 onion, finely chopped 3 garlic cloves, minced ½ cup dry white wine 2 cans (28 ounces each) crushed tomatoes 1 quart homemade or low-sodium store-bought chicken stock 3 sprigs oregano or marjoram ½ cup half-and-half Coarse salt and freshly ground pepper 6 pitted black Kalamata olives 2 sprigs fresh rosemary 4 fresh chives, cut into 1-inch pieces 1 lb. (about 30) bocconcini (bite-size mozzarella balls) 1 jar small pimiento-stuffed olives Course Appetizer METHOD 1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes. 2. Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. 3. Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper. 4. Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae. 5. Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a
  • 4. half, cut side out, in the hole in each bocconcini to make eyeballs. 6. Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl. From Ginna's Martin Manor Dinner October 30, 2010 (6 servings)
  • 5. Chicken, Farmer-Style (Pollo Contadino) Protein and a nice, super-sized dose of fresh veggies! Source http://theculinaryenthusiast.blogspot.com INGREDIENTS 4 large chicken breasts, boneless and skinless Salt and pepper to taste ½ cup flour ½ cup olive oil 2 medium carrots, peeled and diced 1 large red bell pepper, cored and sliced 1 large green bell pepper, cored and sliced 1 large onion, peeled and sliced 6 large mushrooms, sliced Course 12 medium Italian or Greek olives, not pitted Main 1 teaspoon capers 6 ripe plum tomatoes, chopped 1 tbl. fresh rosemary (I chopped mine a bit to release more of the flavor) ¼ cup white wine METHOD 1. Season the chicken lightly with salt and pepper. Place the chicken in a large bowl and toss with the flour and pat off the excess flour from each piece of chicken. 2. Heat a large frying pan and drizzle with olive oil. Brown the chicken on both sides and remove it to a roasting pan, leaving the oil in the frying pan. 3. Heat the pan again and add the carrots, Saute for 3 minutes and add the red and green peppers and the onion. Saute until the onion is translucent. 4. Place the vegetables on top of the chicken in the roasting pan. 5. Heat the frying pan again and add the remaining oil. Add the mushrooms, olives, capers, and tomatoes. Bring to a simmer and cook gently for 5 minutes.
  • 6. 6. Add the salt and pepper to taste and pour over the chicken. Sprinkle with rosemary and drizzle the wine all over. 7. Cover the roasting pan with either the lid or foil and bake in a preheated 400-degree oven for 20 minutes. Uncover the pan and bake for another 15 minutes. Turn the chicken a couple of times in the vegetable sauce while cooking. 8. Serve the chicken with the vegetables and sauce over the top. From Ginna's Martin Manor Dinner October 30, 2010 (4 servings)
  • 7. Green Beans Almondine Source INGREDIENTS http://www.cooks.com/ 2 med packages French green beans 1 stick butter ⅔ cup sliced almonds (crushed under a rolling pin) salt, to taste METHOD 1. Snap the ends of both sides of the beans, leaving a whole bean (may cut in half in the middle of the bean). Course Vegetable 2. In a large deep skillet add 1 1/2 - 2 cups of water and bring to a boil. 3. Add beans and quickly steam (turning beans frequently) for approximately 4-5 mins. 4. Drain beans; remove water. 5. In the same skillet melt butter and add beans. 6. Cover the skillet and reduce heat to a simmer (turning beans occasionally). 7. Cook on a low heat for approximately 6-7 minutes. Drain off excess butter. 8. Add crushed almonds and toss beans. Lightly salt and serve. From Ginna's
  • 8. Martin Manor Dinner October 30, 2010 (8-10 servings)
  • 9. Baked Apples This recipe is based on an old recipe from the Joy of Cooking, with the Source addition of pecans and chopped raisins http://simplyrecipes.com INGREDIENTS 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold (see cooking apple varieties) ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup chopped pecans ¼ cup currants or chopped raisins 1 tablespoon butter ¾ cup boiling water Course Dessert METHOD 1. Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide. 2. In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps). 3. Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices. 4. Serve warm with vanilla ice cream on the side. From Ginna's Martin Manor Dinner October 30, 2010 (4 servings)