The Semicolons
Public Files
Marinara Sauce
- Yield: 4 Servings
- Level: Easy
Time
- Total: 55 minutes
- Prep: 10 minutes
- Cook: 45 minutes
- Inactive: 0 minutes
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Large Cloves Garlic
- 4 Cups Tomato Puree
- 1 Tablespoon Fresh Parsley
- 1 Large Fresh Basil Stem
- 1 Teaspoon Sea Salt
- Pinch Baking Soda Or Sugar
Preparation
- Mince Garlic
- Chop Parsley
- Remove Basil Leaves From Stem
Directions
- Heat olive oil in a large pot over medium heat.
- Add garlic and saute until caramelized, about 5 minutes.
- Add tomatoes and bring to a simmer.
- Add parsley and basil and simmer until reduced to sauce like consistency, about 15 minutes.
- If sauce is too acidic, add baking soda.
- If sauce is not sweet enough, add sugar.
- Remove basil stem before serving.
Read More...
Meatloaf With Brown Gravy
- Yield: 6 Servings
- Level: Intermediate
Time
- Total: 1 hour 40 minutes
- Prep: 10 minutes
- Cook: 1 hour 20 minutes
- Inactive: 10 minutes
Ingredients
- 1 1/2 Pounds Ground Beef
- 3/4 Cup Fresh Bread Crumbs
- 1/2 Cup Chili Sauce
- 1 Egg
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1 Cup Mushrooms
- 2 Tablespoons Onion
- 1 Tablespoon Butter
- 1 Cup Beef Broth
- 2 Tablespoons Water
- 1 Tablespoon Cornstarch
Preparation
- Mince Onion
- Slice Mushroom
Directions
Preheat
- Preheat oven to 350° F (175° C).
Meatloaf
- In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and ground pepper.
- Mix well.
- Shape into 8x4 loaf pan.
Bake The Loaf
- Place loaf pan in an oven-roasting pan.
- Bake for 1 hour, or until done.
- Internal temperature must measure 160\textdegree F (80\textdegree C).
Gravy
- In medium saucepan melt butter over medium heat.
- Add mushrooms and onions, cook and stir until tender.
- Add beef broth, simmer for 5 minutes, stir occasionally.
- Combine water and cornstarch in a small cup.
- Stir cornstarch-water into broth.
- Cook and stir for 1 minute, or until thickened.
Serving
- Remove meatloaf from oven, allow to rest for 10 minutes before serving.
- Top with gravy.
Read More...
Mexican Brown Rice
- Yield: 6 Servings
- Level: Easy
Time
- Total: 40 minutes
- Prep: 0 minutes
- Cook: 40 minutes
- Inactive: 0 minutes
Ingredients
- 1 Cup Onion
- 1 Bell Pepper
- 2 Cloves Garlic
- 1 1/2 Cups Brown Rice
- 3 Cups Vegetable Stock
- 1 15oz Can Diced Tomatoes
- 1 Tablespoon Chili Powder
- 1 Teaspoon Oregano
- 1 Teaspoon Cumin
- Cayenne Pepper (To Taste)
- Oil (As Needed)
Preparation
- Dice Onion
- Dice Bell Pepper
- Chop Garlic
Directions
- Heat oil in a large pan over medium-high heat.
- Stir fry onion, bell pepper, garlic, and rice until onions are transparent.
- Add vegetable stock and tomatoes.
- Bring to a boil and stir in herbs.
- Reduce heat, cover, and simmer for 40 minutes, or until liquid is gone.
- Fluff and serve immediately.
Read More...
Mexican Rice
- Yield: 4 Servings
- Level: Easy
Time
- Total: 30 minutes
- Prep: 5 minutes
- Cook: 25 minutes
- Inactive: 0 minutes
Ingredients
- 3 Tablespoons Vegetable Oil
- 1 Cup Uncooked Long-Grain Rice
- 1 Teaspoon Garlic Salt
- 1/2 Teaspoon Ground Cumin
- 1/4 Cup Onion
- 1/2 Cup Tomato Sauce
- 2 Cups Chicken Broth
Preparation
Directions
- Heat oil in a large sauce pan over medium heat.
- Add rice.
- Cook, stirring constantly, until puffed and golden.
- While cooking, sprinkle with salt and cumin.
- Once cooked, stir in onions and cook until tender.
- Stir in tomato sauce and chicken broth.
- Bring to a boil.
- Reduce heat to low, cover and simmer for 20-25 minutes.
- Fluff with a fork, serve immediately.
Read More...
Minestrone
- Yield: 4 Servings
- Level: Easy
Time
- Total: 30 minutes
- Prep: 15 minutes
- Cook: 15 minutes
- Inactive: 0 minutes
Ingredients
- 2 Teaspoons Olive Oil
- 1 Onion
- 1 Carrot
- 1 Stalk Celery
- 1 Clove Garlic
- 1/4 Teaspoon Red Chili Flakes
- 2 14.5oz Cans Diced Tomatoes
- 1 14.5oz Can Romano Beans
- 15oz Vegetable Broth
- Parmesan Rind
- 3/4 Cup Tubetti Pasta
- 2 Cups Spinach
- 2 Tablespoons Parmesan Cheese
- 1/4 Cup Fresh Basil
Preparation
- Dice Onion
- Peel and Dice Carrot
- Dice Celery Stalk
- Mince Garlic
- Drain and Rinse Romano Beans
- Grate Parmesan Cheese
- Chop Basil
Directions
- Heat oil in a large saucepan over medium heat.
- Add onion, carrot, celery, garlic, and red chili flakes.
- Cook until vegetables are slightly tender, about 3 minutes.
- Add tomatoes, romano beans, vegetable broth, Parmesan rind, pasta, and 3/4 cup water.
- Bring to a boil.
- Reduce heat, cover, and simmer until pasta is tender, 10 to 11 minutes.
- Remove and discard Parmesan rind.
- Stir in spinach.
- Serve. Garnish with grated Parmesan and basil.
Read More...
Pasta Bolognese
- Yield: 6 Servings
- Level: Intermediate
Time
- Total: 5 hours 15 minutes
- Prep: 45 minutes
- Cook: 4 hours 30 minutes
- Inactive: 0 minutes
Ingredients
- 1 Large Onion
- 2 Large Carrots
- 3 Ribs Celery
- 4 Cloves Garlic
- Extra Virgin Olive Oil
- Salt
- 3 Pounds Ground Chuck, Brisket, Or Round
- 2 Cups Tomato Paste
- 3 Cups Hearty Red Wine
- Water
- 3 Bay Leaves
- 1 Bunch Thyme Tied In A Bundle
- 1 Pound Spaghetti
- 1/2 Cup Parmigiano-Reggiano
Preparation
- Dice Onion
- Dice Carrot
- Dice Celery
Directions
Ragu
- In food processor, puree onion, carrot, celery, and garlic into coarse paste.
- Coat a large pan over medium heat with oil.
- Add pureed vegetables and season generously with salt.
- Bring pan to medium high heat and cook until all water has evaporated and vegetables brown, 15 to 20 minutes.
- Add ground beef and season generously with salt.
- Brown beef, 15 to 20 minutes.
- Add tomato paste and cook until brown, 4 to 5 minutes.
- Add red wine, cook until wine has reduced by half, 4 to 5 minutes.
- Add water until water is about 1 inch above meat.
- Add bay leaves, bundle of thyme, and stir to combine.
- Bring to a boil, reduce heat and simmer.
- Stir occasionally.
- As water evaporates, add more.
- Simmer 3 1/2 to 4 hours.
Spaghetti
- During last 30 minutes of cooking the ragu, bring a large pot of water to a boil.
- Generously salt water.
- Cook spaghetti for 1 minute less than package calls for.
- Reserve 1/2 cup pasta cooking water.
- While pasta cooks, remove 1/2 of the ragu from the pot and reserve.
Final Steps
- Drain pasta and combine with remaining ragu.
- Toss pasta to coat with ragu.
- Add reserve pasta cooking water and cook pasta and ragu over medium heat until water has reduced off.
- Add generous drizzle of olive oil, toss vigorously.
- Serve immediately, top with ragu and Parmigiano-Reggiano.
Read More...
Penne With Spicy Sausage Tomato Sauce
- Yield: 6 Servings
- Level: Easy
Time
- Total: 50 minutes
- Prep: 10 minutes
- Cook: 10 minutes
- Inactive: 30 minutes
Ingredients
- 1 Tablespoon Olive Oil
- 1 Large Onion
- 1 Red Bell Pepper
- 8oz Mushrooms
- 3 Cloves Garlic
- 1 Pound Spicy Italian Sausage
- 1/2 Cup Dry Red Wine
- 1 28oz Can Diced Tomatoes
- 1 28oz Can Crushed Tomatoes
- 1/2 Pound Penne Pasta
- 2 Cups Fresh Arugula
- 1/2 Cup Fresh Basil
- 1 Tablespoon Fresh Oregano
- 1/2 Cup Parmesan Cheese
Preparation
- Chop Onion
- Chop Red Bell Pepper
- Chop Mushrooms
- Chop Garlic
- Remove Sausage Casings
- Remove Arugula Stems
- Thinly Slice Basil
- Chop Oregano
- Grate Parmesan Cheese
Directions
Sausage Tomato Sauce
- Heat oil in a large pot over medium heat.
- Add onion, saute 2 minutes.
- Add mushrooms and red bell pepper, saute 2 minutes.
- Add garlic and sausage, cook until sausage is broken up and browned.
- Add wine, diced tomatoes with juice, and crushed tomatoes.
- Bring to a boil.
- Reduce heat and simmer for 30 minutes, stir occasionally.
Pasta
- Cook pasta in large pot of boiling salted water until al dente.
- Drain pasta.
- Stir pasta, arugula, basil, and oregano into sausage tomato sauce.
- Simmer until arugula wilts, stirring often.
- Season with salt and black pepper.
- Serve immediately, sprinkle with parmesan.
Read More...
Pintor’s Chicken
- Yield: 4 Servings
- Level: Easy
Time
- Total: 30 minutes
- Prep: 10 minutes
- Cook: 20 minutes
- Inactive: 0 minutes
Ingredients
- 4 Chicken Breast Cutlets
- 1 Cup All Purpose Flour
- Salt
- Black Pepper
- 1 Tablespoon Garlic
- 1/4 Cup Madeira Wine
- 1/2 Cup Tomato Sauce
- 1 Can Pinto Beans
- 2 Tablespoons Fresh Dill
- 1 Cup Leeks
- 1 Tablespoon Olive Oil
Preparation
- Season Flour With Salt And Pepper
- Dice Garlic
- Julienne Leeks
- Reserve 1/4 Cup Juice From Pinto Beans
Directions
Chicken:
- Dredge chicken in flour and lightly saute on both sides.
- Add garlic and saute until cooked.
- Deglaze with Madeira.
- Add tomato sauce, bean water, and dill.
- Let simmer and reduce for 3 to 5 minutes.
- Add salt and pepper to taste.
Beans
- Heat beans separately.
- Season with salt and pepper.
Leeks
- Fry leeks in olive oil.
- Season with salt and pepper.
Final Steps
- Serve chicken immediately.
- Serve beans alongside chicken.
- Garnish with fried leeks.
Read More...
Pizza Rolls
- Yield: 18 Servings
- Level: Intermediate
Time
- Total: 3 hours 50 minutes
- Prep: 20 minutes
- Cook: 30 minutes
- Inactive: 3 hours
Ingredients
Pizza Seasoning
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Fennel
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- Corn Starch
- Water
Pizza Rolls
- 6oz Italian Sausage
- 14oz Canned Crushed Tomatoes
- 2 Tablespoons Olive Oil
- 4 Cloves Garlic
- 3 Tablespoons Tomato Paste
- 2 Packs Wonton Wrappers (36 Each)
- 2 Cups Peanut Oil
- 3 Cups Mozzarella Cheese
Preparation
Pizza Seasoning
Pizza Rolls
- Chop Garlic
- Shred Mozzarella Cheese
Directions
Pizza Seasoning
- Combine all ingredients in a small bowl.
Filling
- In a large saucepan, saute sausage over medium heat until cooked.
- Add pizza seasoning, garlic, olive oil, and tomato paste, cook for 4 minutes.
- Add crushed tomatoes, reduce heat to low and simmer until thick, 10 to 12 minutes.
- Pour into a bowl, cover, and refrigerate for 1 hour.
- Remove from refrigerator and mix in mozzarella cheese.
Pizza Rolls
- Prepare a large baking sheet by placing wax paper on top and sprinkling corn starch lightly on top.
- Using water, wet a wonton wrapper around the edges.
- Place 1 teaspoon of filling in the middle.
- Fold wonton wrapper over filling.
- Make sure all edges are sealed firmly and place on the baking sheet.
- Repeat until all wonton wrappers are filled and stacked, keep separated.
- Sprinkle the top of the wonton wrappers with corn starch and cover with wax paper.
- Refrigerate for 2 hours.
Final Steps
- Fill a large pot with 3 cups peanut oil and heat to 375° F (190° C).
- Fry 8 to 10 pizza rolls at a time, flipping constantly to make sure both sides brown evenly.
- Remove to wire rack to drain, let cool 2 to 3 minutes and serve hot.
Read More...
Potato Salad With Parsley Vinaigrette
- Yield: 8 Servings
- Level: Easy
Time
- Total: 1 hour 25 minutes
- Prep: 15 minutes
- Cook: 10 minutes
- Inactive: 1 hour
Ingredients
- 1.5 Pounds Assorted Baby Potatoes
- 1/2 Pound Sugar Snap Peas
- 1/4 Cup Extra-Virgin Olive Oil
- 1/4 Cup Sherry Vinegar
- 2 Teaspoons Dijon Mustard
- 1/2 Teaspoon Salt
- 3/4 Cup Parsley
- 2 Cups Radishes
- 1/2 Red Onion
- Black Pepper (To Taste)
Preparation
- Skin And Slice Potatoes (1/2" Slices)
- Finely Chop Parsley
- Thinly Slice Radish
- Thinly Slice Red Onion
Directions
Potatoes
- In medium pot, boil potatoes covered until fork tender, 17 to 18 minutes.
- Add peas during last minute of cooking.
- Drain well.
Sauce
- Whisk olive oil, vinegar, dijon mustard, and salt in a large bowl.
- Add parsley, radishes, onion, potatoes and peas.
- Toss until well coated.
- Season with black pepper.
- Let refrigerate, covered, until cool.
- Toss and serve immediately.
Read More...