Category: Entree

Posted on

Sushi by Cecilia

Cecilia's Sushi
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Seaweed
  2. Sticky rice (1 cup per person)
  3. Salmon (recommended)
  4. Avocado (recommended)
  5. (choose your own fillings)
Instructions
  1. Put 1 large sheet of seaweed down on a sushi mat
  2. Next: thinly spread a layer of white rice on the seaweed
  3. Next: put whatever ingredient you want to use: salmon, avocado, etc.
  4. Next: using the mat, roll the seaweed with the fillings inside
  5. Next: cut up in slivers and enjoy!
Notes
  1. A sushi mat is needed to make these
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
Posted on

Mushroom Parmigiana

Sheet Pan Mushroom Parmigiana
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 10 ounces cherry or grape tomatoes, halved (1 pint)
  2. 2 garlic cloves, finely chopped
  3. Extra-virgin olive oil
  4. Kosher salt and black pepper
  5. 8 portobello mushrooms, stems removed
  6. 3 cups store-bought or homemade marinara sauce
  7. 3 cups (12 ounces) shredded low-moisture mozzarella
  8. 1 cup panko bread crumbs
  9. ½ cup (½ ounce) basil leaves, finely chopped, plus more leaves for topping
Instructions
  1. Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with ½ teaspoon of salt and ½ teaspoon of black pepper, and toss to coat the tomatoes.
  2. To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
  3. Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and ½ teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
  4. To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
Adapted from NYT
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from NYT
NoMayo https://nomayo.us/
Posted on

Shrimp Scampi with Orzo

Shrimp Scampi with Orzo
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 lb large shrimp, peeled and deveined
  2. 3 TB extra virgin olive oil
  3. 1 TB lemon zest, plus 1 TB lemon juice
  4. 1/2 tsp red pepper flakes
  5. Salt and pepper
  6. 4 garlic cloves, minced
  7. 2 TB unsalted butter
  8. 1 cup orzo
  9. 1/3 cup dry white wine
  10. 2 cups boiling water, seafood stock or chicken stock
  11. 3 TB finely chopped parsley
Instructions
  1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  2. Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  3. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  4. Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
Adapted from NYT
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from NYT
NoMayo https://nomayo.us/
Posted on

Osso buco – Donna’s recipe

Veal Shanks in Red Wine Sauce with Pasta
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Veal shanks (1 per person)
  2. Chopped onion
  3. Chopped carrot
  4. 2c red wine
  5. 1/3c olive oil
  6. Thyme
  7. Bay leaf
  8. 1 28-32oz can chopped tomatoes, including jus
  9. 1 can beef stock
  10. 3 cloves garlic
  11. Pasta
Instructions
  1. Pat veal with light flour, salt and pepper
  2. Add oil to heavy skillet and heat on med. high setting
  3. Brown shanks on all sides
  4. Transfer shanks to plate and saute onions, stirring until golden (about 10 minutes)
  5. Pour tomatoes, beef broth and wine into pot. Add shanks and cook covered over low heat for 1-1/2 to 2 hrs.
  6. Make pasta and serve
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
Posted on

Maggiano’s Taylor Street Baked Ziti

Maggiano's Taylor Street Baked Ziti
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 16 ounces dried or fresh ziti
  2. 2 ounces olive oil
  3. 1 pound ground Italian sausage
  4. 2 tablespoons minced garlic
  5. 1 cup white wine
  6. 12 ounces diced tomatoes
  7. 20 ounces marinara sauce
  8. 1 ounce butter
  9. 1 ounce chopped basil
  10. 8 ounces shredded mozzarella cheese
  11. 3 tbsp grated Parmesan cheese
  12. 1 basil sprig to garnish
Instructions
  1. Prepare pasta according to package directions to al dente. Drain. Set aside.
  2. Place oil into a heated saute pan. Place over medium-high heat.
  3. When oil is hot and shimmering, add Italian sausage. Stir and cook until sausage is now longer pink.
  4. Add garlic. Continue cooking for.appro􀁍imately 30 seconds.
  5. Add white wine. Bring to a simmer, reducing wine until almost completely dry.
  6. Add diced tomatoes, marinara sauce, butter and chopped basil. Stir to mix.
  7. Remove from heat.
  8. Add pasta and 1/2 of the Mozzarella. Toss to blend.
  9. Transfer mixture to a baking dish.
  10. Top with remaining Mozzarella and Parmesan cheeses.
  11. Place underneath a broiler or in a convection ·oven for approximately 2 - 3 minutes, until cheese is bubbly and golden brown
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
Posted on

Thomai’s Meatloaf

Lipton Soup Meatloaf
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup Mix
  2. 2 lbs. ground beef
  3. 3/4 cup plain dry bread crumbs (Thomai substitutes with oatmeal)
  4. 2 eggs
  5. 3/4 cup water
  6. 1/3 cup ketchup
Instructions
  1. Preheat oven to 350°.
  2. Combine all ingredients in large bowl.
  3. Shape into loaf in 13 x 9-inch baking or roasting pan.
  4. Bake uncovered until done, about 1 hour.
  5. Let stand 10 minutes before serving.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
Posted on

Osso Buco alla Donna Lewi

Veal Shanks in Red Wine Sauce (Osso Buco)
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Veal shanks - 1 per person
  2. Onion, chopped
  3. Carrots, chopped
  4. 2c. red wine
  5. 1/3c olive oil
  6. 1 28oz can whole tomatoes, crushed (include liquid)
  7. 1 can beef stock
  8. 3 cloves garlic
  9. Thyme
  10. Bay leaf
  11. Flour
  12. Pasta
Instructions
  1. Pat veal with light flour, mixed with salt and pepper
  2. Heat oil in deep large heavy skillet and brown shanks on all sides
  3. Transfer shanks to plate and saute carrots and onions until golden.
  4. Pour tomatoes, beef broth and wine in pot and add shanks.
  5. Cook covered over low heat for 1- 1-1/2 hrs
  6. Serve over pasta
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
Posted on

Mary Gersh’s hamburgers

Momburgers
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Ground beef patties (any size you like)
  2. Paprika
  3. Garlic Salt
  4. Accent
  5. Tomato slice
  6. Lettuce
  7. Onion (see notes)
Instructions
  1. Just sprinkle a reasonable amount of paprika, garlic salt and accent on each side of the patty.
  2. Grill or broil to your preferred degree of doneness
Notes
  1. A very simple recipe, but it's a perfect burger.
  2. I like to saute red onion slices and serve with lettuce and tomato.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
Posted on

Baked Ziti

Baked Ziti
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 pound (454g) ziti, penne, or other thick tubular pasta
  2. 4 cups (950ml) homemade or high-quality store-bought red sauce (such as Rao's), divided
  3. 12 ounces (340g) whole-milk homemade or high-quality ricotta cheese (see notes)
  4. 3 ounces (85g) Parmigiano-Reggiano, finely grated and divided (about 1 1/2 cups)
  5. 1lb sweet Italian sausage (optional)
  6. 2 large eggs, beaten
  7. 1 cup (240ml) heavy cream
  8. 3 tablespoons minced fresh flat-leaf parsley, divided
  9. 3 tablespoons minced fresh basil, divided
  10. Kosher salt and freshly ground black pepper
  11. 1 pound (454g) whole-milk mozzarella cheese, cut into rough 1/4-inch cubes and divided
  12. Cooking spray
Instructions
  1. Adjust an oven rack to the middle position and preheat the oven to 400°F.
  2. Place ziti in a large bowl and cover with hot salted water by 3 or 4 inches. Let sit at room temperature for 30 minutes, stirring after the first 5 minutes to prevent sticking. Drain.
  3. Pour 3 cups of the red sauce into a large pot; add ricotta, half of the Parmigiano, eggs, cream, and half of the parsley and basil, and stir to combine.
  4. Season to taste with salt and pepper.
  5. Add the soaked ziti along with half of the mozzarella cheese cubes and stir until well combined.
  6. Transfer to an ungreased 9- by 13-inch baking dish and top with the remaining 1 cup red sauce and mozzarella.
  7. Lightly grease aluminum foil with cooking spray. Cover the baking dish tightly with the sprayed aluminum foil and bake for 45 minutes.
  8. Remove foil and bake until the cheese beginsto brown, about 15 minutes longer.
  9. Remove from oven and sprinkle with remaining Parmigiano, then let cool for 10 minutes. Sprinkle with remaining parsley and basil and serve.
Notes
  1. Look for a ricotta cheese that contains nothing but milk, salt, and starter culture or acid. Avoid those with gums and stabilizers. Our favorite national store-bought brand is Calabro.
  2. I made two versions of this 6/2023. One with 1lb sweet Italian sausage and one without. Both were very good.
  3. https://www.seriouseats.com/food-lab-no-boil-baked-ziti-recipe
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
Posted on

Chicken Artichoke Spinach Stew

Creamy Spinach-Artichoke Chicken Stew
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 tablespoons unsalted butter
  2. 1 large yellow or red onion, finely chopped
  3. Kosher salt and black pepper
  4. 3 celery stalks, chopped
  5. 8 garlic cloves, smashed and chopped
  6. 2 cups chicken stock
  7. ¾ cup white wine
  8. 2 to 2¼pounds boneless, skinless chicken thighs
  9. ½ lemon, juiced (about 1½ tablespoons)
  10. 1teaspoon red-pepper flakes
  11. 1 (10-ounce) package frozen cut spinach
  12. 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
  13. 1 lb mushrooms (NOT PART OF ORIGINAL RECIPE)
  14. ½ cup cream cheese (about 4 ounces)
  15. ½ cup finely chopped fresh dill
  16. 4 to 6 scallions, thinly sliced, for topping
  17. Grated Parmesan cheese, for topping
Instructions
  1. In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  2. Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  3. Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  4. Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  5. Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
  6. Divide the stew among bowls, and top with scallions and Parmesan.
Notes
  1. Good served over orzo, cous-cous, rice or pasta
Adapted from NYT Cooking
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from NYT Cooking
NoMayo https://nomayo.us/