convection oven recipes: September 2010

Fruit Salad with Candied Walnuts

Ingredients

Romaine Lettuce

1/4 cantelope cubed

1/2 cup of blueberries

6 strawberries sliced

1/2 cup of raspberries

1/4 pound of Gorgonzola

cheese

1 cup of walnuts

1/2 cup of sugar

Dressing:

3/4 cup of mayonaise

1/2 cup of orange juice

1/4 cup of whipping cream

1/4 cup os sugar

2 teaspoons lemon juice

1/4 cup of white wine vinegar

1 tablespoon of poppy seeds

salt and pepper

Directions

Start with 1/2 cup of sugar and walnuts in a pan, heat and keep stirring until sugar liquifies.

Mix walnuts until well coated.

Tear romaine lettuce and put into bowl and then chop up fruit.

Cut gorgonzola into chunks, place in bowl and mix with dressing then add the walnuts.

To make dressing,whisk all the ingredients until smooth.

Keep the dressing refrigerated until ready to use.

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Lobster Diavolo

Ingredients

3 Lobster Tails

2 cups of Italian breadcrumbs

1 ½ sticks of melted butter

¼ cup of fresh lemon juice

2 cups of my Italian Marinara

sauce

1 pound of Linguini Pasta

grated cheese of you choice

Directions

Clean the Lobster tails and take them out of the shell.
Slit the top so that you can spread them ﬂat.
Add fresh lemon juice to melted butter.
Dip Lobster in melted butter.
Dredge them in breadcrumbs.
Place in a casserole dish, drizzle remaining butter on top of them.
Bake in the over at 350 degrees for 30 minutes.
Bring a large pot of water to boiling.
Cook pasta for about 10 minutes testing it until done.
When Lobster tails are done, drain the pasta, put sauce on top of pasta and place the
tails on the pasta.

Serve with more sauce and grated cheese.

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Macaroni and Cheese

Ingredients

2 cups of cooked elbow macaroni

¼ cup of butter

2 tablespoons of ﬂour

2 cups of whole milk

2 cups of shredded cheddar cheese

2 teaspoons of djon mustard

12 ritz crackers

Directions

Preheat oven to 400 degrees, meantime melt butter in saucepan and add ﬂour.

Stir until well blended.

Gradually add milk and continue to stir.

Add the cheese and raise the heat, continue to stir until melted.

Remove from heat and add the mustard and macaroni.

Put into a well greased dish.

Crush crackers on top and put pats of butter all over them.

Bake for 25-30 minutes.

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Roasted Leg of Lamb

Ingredients

5 pound of boneless leg lamb

3 cloves of garlic

2 sticks of melted butter

¼ cup of olive oil

2 tablespoons of dried oregano

3 sprigs of fresh rosemary

1 cup of red wine

½ cup of water

mint jelly

Directions

Preheat oven to 500 degrees:

Melt the butter, add oil, oregano, fresh rosemary, wine and water.

Rub over lamb, and make little slits into the meat and add garlic pieces in the meat.

Season the meat with salt and pepper and bake for 30 minutes searing the outside of the lamb.

Reduce oven to 350 degrees and continue to bake until the meat thermometer registers 160 degrees or

approximately 1 hour and a half.

Baste the meat continually.

When the Lamb is done slice and serve with the juices and mint jelly.

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Rice Pudding

Ingredients

¾ cup of rice

6 cups of whole milk

½ cup of sugar

1 teaspoon of vanilla

1 tablespoon of orange rind

Directions

Combine rice and milk.

Add vanilla, and bring to a boil.

Reduce to simmer, stir continually for about 25 to 30 minutes.

Add sugar and orange rind, continue to cook for 10 to 15 minutes or until mixture thickens.

Put into a glass bowl and cover with plastic wrap for at least 4 hours.

Serve with an orange slice.

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Roasted Red Peppers

Ingredients

4-6 red bell peppers

¼ cup Olive Oil

1 dash of Balsamic Vinegar

2 tablespoons of Parsley

1 clove of crushed Garlic

Directions

Place whole peppers on grill and keep turning until they are soft.

Place them in a brown paper bag for about 30 minutes .

Peel the skin off and take the seeds out

Cut them into strips about 3 inches wide .

Put 1/4 cup of olive oil, 2 tablespoons of parsley, 1 clove of crushed garlic and a dash of vinegar on them.

Season with salt and pepper.

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Rapini

Ingredients

2 bunches of Rapini

1 clove of crushed garlic

¼ cup of olive oil

Salt and Pepper

Directions

Bring a pot of salted water to a

boil .

Chop part of the stems off the

Rapini.

Add the Rapini to the boiling water for 1-2 minutes .

Place in a bowl of cold ice water and drain completely .

Saute garlic in the olive oil, add the Rapini, and sauté for a couple of minutes.

Season with salt and pepper.

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Pizza Margarita

Ingredients

1 fresh pizza dough

1 cup of Roma tomatoes

½ cup of basil

¼ cup extra virgin olive oil

1 tablespoon of oregano

2 tablespoons of sugar

2 fresh mozzarella balls--sliced

¼ cup of grated parmesan cheese

Fresh basil leaves--sliced

Olive oil for brushing

Directions

First put the tomatoes, basil, oil, oregano and sugar in food processor, chop until everything is mixed.

Add salt and pepper to taste,roll out dough and place on a greased pizza pan.

Spread the tomato mixture all over dough, top with mozzarella and parmesan cheese

Sprinkle with fresh basil and sea salt and drizzle olive oil over the top.

I like to put mine on a hot grill—watching very carefully that your dowell is heated in a 450 degree oven for 10 minutes.

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Fish Soup (Zuppa di Pesce)

Ingredients

3 large cans of Tomato Sauce

2 jars of Clam Juice

1 small onion chopped

2 cloves of garlic

2 teaspoons of chopped basil

2 teaspoons of dried oregano

2 tablespoons of Anchovy

paste

¼ cup of red wine

¼ chopped parsley

Salt and pepper

2 tablespoons of chicken base

1 small red pepper chopped

1 pound of Swordﬁsh-cut into pieces

1 pound of Shrimp-cleaned and divined

1 pound of Clams

1 can of clams

Directions

First you are going to sauté the garlic and oil, add the red pepper.

Than you are going to add the rest of the ingredients except the ﬁsh, season with salt and pepper.

Let the sauce come to a boil than reduce to simmer for about 25 minutes.

Start adding your ﬁsh.

Add the swordﬁsh that you have cut up into pieces.

Cook for 5 minutes than add the clams, cook for another 5 minutes, than finallyadd the

shrimp. Continue cooking until the clams have opened and the shrimp turn pink.

Serve with hard Italian bread.

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Breaded Calamari

Ingredients

2 pounds of cleaned Calamari
2 cups of ﬂour
Salt and Pepper
Oil for frying
Lemons
Marinara Sauce

Directions

Heat enough oil in fry pan to cover c
alamari when frying.

Cut calamari into rings and dredge into ﬂour mixed with salt and pepper.
Fry calamari turning until they are golden brown .
Drain on a piece of paper towel .
Squeeze fresh lemon juice on them and p
lace in a warm platter and serve with my marinara sauce.