Main Dishes – Page 3 – INFINITE HERBS

Turkey Quiche

Posted on October 21, 2016 by adminih

You Will Need: Poultry Blend, 4 Tbsp, chopped Turley Sausage, ½ lb Skim Milk, ½ cup Shredded Cheddar Cheese, ½ cup Mayonnaise, ½ cup Eggs, 4 each Bread Crumbs, ¼ cup Uncooked Pie Shell, 1 each Salt, 1 tsp Pepper, ½ tsp Recipe Serves: 8 Instructions: 1. Pre-heat oven to 375ºF. In a large pan

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Traditional Herbed Thanksgiving Turkey

Posted on October 21, 2016 by adminih

You Will Need: Thanksgiving Herb Blend, 1-2 containers, finely chopped Turkey, 1 each, 15-20 lbs, thawed Garlic, 4 ½ oz, chopped plus 1 whole head Butter, ½ stick Chicken Broth, 2 each 14 oz cans Flour, ¼ cup Onion, 1 medium, chopped Carrots, 1 medium, chopped Celery, 2 stalks, chopped Salt, ¼ cup Recipe Serves:

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Tofu Stir Fry

Posted on October 21, 2016 by adminih

You Will Need: Sesame Oil, 3 Tbs Tofu, 1 package, firm, cut into 1-inc cubes Cilantro, 1/4 cup, chopped Mushrooms, 1/2 cup, quartered Carrot, 1 medium, diced Onion, 1/2, diced Baby Bok Choy, 2 heads, quartered Red Bell Pepper, 1 each, seeded, diced Snow Peas, 2 cups Scallions, 3 Tbsp, diced Chili Powder, 1 tsp.

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Thai Ground Pork Lettuce Wraps

Posted on October 21, 2016 by adminih

You Will Need: Cilantro, one bunch, chopped Ground Pork, 10 oz Cabbage, 1 lb or about 1 head, cut into quarters Onion, ½ small, diced Lemon Juice, 3 Tbsp Bread Crumb, 2 Tbsp Soy Sauce, 2 Tbsp Red Pepper Flakes, ½ tsp Recipe Serves: 4 Instructions: 1. Cook ground pork in a sauté pan over

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Thai Basil Shrimp

Posted on October 21, 2016 by adminih

You Will Need: Thai Basil, ¼ cup, chiffonade Fresh Shrimp, ½ pound, raw Lime Juice, 1 Tbsp Red Chili Pepper, 1 each, thinly sliced Shallot, 1 each, finely chopped Soy Sauce, 1 Tbsp Honey, ½ Tbsp Vegetable Oil, 2 Tbsp Salt, 1 tsp Pepper, 1 tsp Recipe Serves: 4 Instructions: 1. In a small bowl

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Thai Basil Chicken & Peaut Noodles

Posted on October 21, 2016 by adminih

You Will Need: Thai Basil, ¼ cup, chiffonade Chicken Breast, ½ pound, cut into bite-size pieces Canola Oil, ½ Tbsp Lime Juice, 1 tsp Cilantro, ¼ cup, chopped Hoisin Sauce, ¼ cup Soy Sauce, 2 Tbsp Creamy Peanut Butter, 3 Tbsp Rice Noodles, 1 each 8-ounce package, cooked Bean Sprouts, 1 cup Recipe Serves: 4

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Stuffed Tortillas

Posted on October 21, 2016 by adminih

You Will Need: Culantro, ½ Tbsp, chopped Epazote, 8 leaves, chopped Olive Oil, 1 Tbsp Zucchini, 1 small, chopped Onion, 1 small, chopped Monterey Jack Cheese, 4 oz, shredded Cheddar Cheese, 6 oz, shredded Corn Tortilla, 6 each Recipe Serves: 6 Instructions: 1. In a large sauté pan, heat olive oil and sauté zucchini, epazote,

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Stuffed Squash Blossoms

Posted on October 21, 2016 by adminih

You Will Need: Ground Beef, 1/2 lb, cooked White rice, 1 cup, cooked Oregano, 2 tsp. minced Onion, 1 medium, minced Egg, 1 each Squash Blossoms, 1 dozen Salt/Pepper, to taste Recipe Serves: 6 Instructions: 1. Place flowers in ice water to crisp. 2. Mix remaining ingredients in a mixing bowl. 3. Drain flowers and

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Steamed Mussels with Herb Broth

Posted on October 21, 2016 by adminih

You Will Need: Tarragon, 2 Tbsp Parsley, 1 Tbsp Thyme, 2 sprigs, whole Garlic, 2 cloves, chopped Shallots, ½ cup, chopped Mussels, 2 lbs Salt, 1 tsp Pepper, 1 tsp White Wine, 2 cups Olive Oil, 1 Tbsp Butter, 1 Tbsp Recipe Serves: 4 Instructions: 1. In a deep sauté pan, heat oil over medium

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Steamed Asparagus with Lemon Parsley Topping

Posted on October 21, 2016 by adminih

You Will Need: Parsley, 2 Tbsp, finely chopped Garlic, 1 clove, finely chopped Lemon Zest, 1 Tbsp Lemon Juice, 1 Tbsp Olive Oil, 1 Tbsp Asparagus, 1 lb, steamed Salt, 2 tsp Pepper, 2 tsp Recipe Serves: 4 Instructions: 1. Steam asparagus to desired doneness then cool to room temperature 2. In a small bowl

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Squash Blossom Quesadillas

Posted on October 21, 2016 by adminih

You Will Need: Olive Oil, 2 Tbs. Onion, 1 medium-sized, diced Garlic, 2 cloves, minced Poblano Pepper, roasted, seeded and diced Squash Blossoms, 10 each Chicken Stock, ½ cup Epazote, ½ cup Cilantro, ¼ cup 4-10 inch flour tortillas Mexican Cheese Blend, 8 oz. Salt/Pepper, to taste Recipe Serves: 4 Instructions: 1. In a large

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Spicy Corn w/ Black Beans

Posted on October 21, 2016 by adminih

You Will Need: Corn Kernels, 3 cups Black Beans, 1can (15 oz.), rinsed Red bell pepper, 1 each, diced Red onion, 1/2, minced Cilantro, 1/4 cup, chopped Lemon Juice, 2 Tbs. Lime Juice, 2 Tbs. Red pepper flakes, 2 tsp. Chili powder, 1 tsp. Cayenne, 1/4 tsp. Salt/Pepper, to taste Recipe Serves: 8, as a

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Spaghetti in Squash Blossom Sauce

Posted on October 21, 2016 by adminih

You Will Need: Olive Oil, 1 Tbs. Butter, 1 Tbs. Red Onion, Carrot, Celery stalk: 1 each, medium, fine chopped Basil, 2 Tbs, chiffonade Parsley, ¼ cup, fine chopped Squash Blossoms, 12, quartered Chicken Stock, 1 cup Eggs, 1 Yolk Parmesan Cheese, ¼ cup Hot Water, 3 Tbs. Spaghetti, ½ lb, any large style noodle,

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Spaghetti Bolognese

Posted on October 21, 2016 by adminih

You Will Need: Basil, 3 Tbsp, chiffonade Oregano, 2 Tbsp, chopped Parsley, 2 Tbsp, chopped Ground Beef or Veal, 1 lb Carrot, ¾ cup, peeled and chopped Onion, 1 cup, chopped Crushed Tomatoes, 1 each- 28 ounce can Garlic, 3 cloves, peeled Salt, 1 Tbsp Pepper, ½ Tbsp Olive Oil, 2 Tbsp Parmesan Cheese, 2

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Sorrel Stuffed Lamb

Posted on October 21, 2016 by adminih

You Will Need: Garlic, 6 cloves, minced into a paste Butter, 3 Tbsp. Sorrel, 1 oz, chiffonade, midrib removed Rosemary, 1/3 cup, leaves only Leg of Lamb, 4-5 lbs. Dry Vermouth, 1/4 cup Salt/Pepper, to taste Recipe Serves: 6 Instructions: 1. Melt the butter in a saucepan and mix in the sorrel, rosemary and garlic.

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Sorrel and Goat Cheese Frittata with Crispy Ham

Posted on October 21, 2016 by adminih

You Will Need: Sorrel leaves, 2 cups, chopped Scallions, 1 Tbsp, thinly sliced Eggs, 6 each, beaten Butter, 1 tsp Thick-cut Ham, ½ cup, chopped Goat Cheese, ½ cup Salt, 1 tsp Pepper, 1 tsp Recipe Serves: 6 Instructions: 1. Preheat oven to 450. 2. In a medium bowl whisk together eggs, goat cheese, salt,

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Smokey Baby Back Ribs

Posted on October 21, 2016 by adminih

You Will Need: Rosemary, 2 Tbsp, chopped Thyme, 2 Tbsp, chopped Brown Sugar, ½ cup + 2 Tbsp Tomato Paste, ¼ cup Worcestershire Sauce, ½ Tbsp Salt, 1 Tbsp Pepper, ½ Tbsp Ground Cumin, ½ Tbsp Ketchup, ½ cup Apple Cider Vinegar, 2 Tbsp Dijon Mustard, 1 Tbsp Water, 1 cup Baby Back Ribs, 2

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Smoked Salmon with Dill Sauce

Posted on October 21, 2016 by adminih

You Will Need: Dill, 2 Tbsp, chopped Sour Cream, 5 Tbsp Potato Chips, 24 each, thick cut plain salted Smoked Salmon, 8 ounces, sliced Recipe Serves: 6 Instructions: 1. On a cookie sheet lay out potato chips and top with a small amount of smoked salmon. 2. Mix dill and sour cream in a small

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Shrimp Stuffed Tomatoes

Posted on October 21, 2016 by adminih

You Will Need: Chervil, ¼ cup, chopped Chives, ¼ cup, chopped White Bread, 6 slices, toasted and cubed Shrimp, ½ lb cooked, chopped into bite size pieces Butter¸ 1 Tbsp, melted Garlic, 4 cloves, chopped Tomatoes, 4 large Parmesan Cheese, ½ cup, grated Lemon Juice, 1 Tbsp Recipe Serves: 4 Instructions: 1. Pre-heat oven to

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Shrimp Rosemary Skewers

Posted on October 21, 2016 by adminih

You Will Need: Rosemary Skewers, 4 each, 1 for each person Shrimp, 20 each, 5 for each person Salt, 1 tsp Pepper, ½ tsp Lemon Juice, 1 Tbsp Recipe Serves: 4 Instructions: 1. Season shrimp with salt and pepper and lie out flat on a cutting board. 2. Soak skewers in water for 10 minutes

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