S: Gauthier Family Favorite Recipes
FC: Gauthier Family
1: This Cookbook is inspired by all of the talented cooks in the family.
2: Marie Harley's Breakfast Casserole | 7 slices cubed bread 1/2 pound shredded cheddar cheese 1 pound cubed ham 3 eggs 2 cups milk 1/2 teaspoon salt 14 teaspoon dry mustard 1/4 stick butter Place 5 slices of cubed bread in a 9 x 12 well greased pan. Sprinkle on cheese and ham. Beat eggs, milk, salt, and mustard. Pour over bread. Melt butter and mix in 2 slices of cubed bread, sprinkle on top. Let chill overnight. Bake 1 hour at 325 degrees or 45 minutes at 350 degrees Serves 6-8
3: We think about Marie when we appreciate this delicious recipe almost weekly. A warm, belly warmer.
4: For the crust: 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) butter, chilled and cut up For the filling: 2 teaspoons olive oil 4 shallots, halved and thinly sliced 2 tablespoons granulated sugar 1 10-ounce package frozen chopped spinach, thawed and drained 1 cup ricotta cheese 3/4 cup grated Swiss cheese 1/4 cup milk 2 eggs, lightly beaten 1 tablespoon Dijon mustard 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon grated Parmesan cheese | Spinach and Cheese Quiche with Carmelized Shallots
5: To make the crust, in a large bowl or food processor fitted with the metal blade, combine flour, salt, and butter. Process or mix together with your hands until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Transfer dough to a lightly floured surface and roll into a 12-inch circle. Press dough into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Refrigerate until ready to use. To make the filling, heat oil in a large skillet over medium heat. Add shallots and sugar and saute 10 minutes, or until shallots are caramelized and golden brown. Transfer shallots to a large bowl and add spinach, ricotta, Swiss cheese, milk, eggs, mustard, oregano, salt, and pepper. Mix well. Spoon mixture into prepared crust and top with Parmesan cheese. Bake 35-40 minutes, at 375 degrees, or until a knife inserted near the center comes out clean and crust is golden brown.
6: Apple-Cinnamon Coffee Cake | 1 1/2 cups all-purpose flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2/ teaspoon salt 1 cup applesauce (you can also try chunky) 1/2 cup milk 2 tablespoons butter, melted 1 egg 1 teaspoon vanilla extract non-stick cooking spray For the topping 1/2 teaspoon ground cinnamon 2 tablespoons sugar In a large bow, combine flour, sugar, baking powder, cinnamon, and salt. Mix well with a fork, make a well in the center, and set aside. In a medium bowl, whisk together applesauce, milk, melted butter, egg, and vanilla. Fold mixture into dry ingredients until just blended. Pour batter into an 8-inch square cake pan that has been coated with non-stick cooking spray.. Bake 45 minutes, or until a wooden pick inserted near the center comes out almost clean. Remove cake from the oven and wile still warm, sprinkle the top with a mixture of the cinnamon and sugar. Cool cake in a pan on a wire rack 10 minutes before slicing. Bake 45 minutes at 350 degrees Makes on 8-inch cake (6-8 servings)
9: Super Moist Banana Bread | 2 cups all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 large over-ripe bananas 1/4 cup milk 1 egg 1 teaspoon vanilla extract non-stick cooking spray In a medium bowl or food processor fitted with the metal blade, mash bananas until mushy. Add milk, egg, and vanilla and mix or process until blended. Add dry ingredients to banana mixture and mix or process until blended. Pour batter into an 8-inch loaf pan that has been coated with non-stick spray. Bake 1 hour, or until a knife or wooden pick inserted near the center comes out almost clean. Cool in pan, on a wire rack, 10 minutes. Remove bread from pan and cool completely.
10: Fabulous, quick, and easy! We love this hearty sandwich for lunch. It is also perfect to bring to any occasion.
11: Muffuletta Sandwich 3/4 cup green olives, chopped 3/4 cup black olives, chopped 1 clove garlic, minced 1/3 cup chopped pimento 1/4 cup fresh parsley, chopped 3/4 teaspoon dried oregano 1/4 teaspoon pepper 1/3 cup plus 1 tablespoon olive oil, divided 1 round loaf Itallian bread 1/2 pound sliced honey ham 1/2 pound sliced turkey 1/4 pound sliced Provolone cheese 8-10 dill pickle slices Mix olives, garlic, pimento, herbs, pepper and 1/3 cup oil in a small bowl; set aside Cut loaf in half horizontally and hollow out the center. Brush cut side of bottom half with remaining oil; layer ham, turkey and cheese slices. Top with pickle slices. Fill top half of loaf with the olive mixture; place bottom loaf on top and invert. Wrap tightly in plastic wrap and chill overnight. Let stand until loaf comes to room temperature; cut into wedges. Serves 6-8 Serve with Salt and Vinegar chips
12: 6 ounces uncooked wide egg noodles 2 teaspoons olive oil 1 small onion, chopped (about 1/2 cup) 1 cup sliced Portabella mushrooms 1/2 pound beef tenderloin, cut into 1-inch cubes 1/2 teaspoon salt 1/4 teaspoon cracked black pepper 1/4 cup dry red wine 1 1/2 cups beef broth 1/2 cup sour cream In a large stockpot, cook pasta according to package directions. Drain, transfer to a large bowl, and cover with foil to keep warm. Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion and saute 2 minutes. Add mushrooms and beef and cook until beef is browned on all sides and mushrooms are tender and releasing juice, about 5 minutes. Add salt and pepper and stir to coat. Add wine and simmer until liquid is absorbed. Add beef broth and bring mixture to a boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in sour cream. Spoon mixture over cooked pasta and serve. Serves 2 | Beef Stroganoff
13: This is the best Stroganoff we have found yet! It is also very tasty with Venison.
14: 4 teaspoons olive oil, divided 2 pounds lean ground beef or turkey 1 Spanish onion, chopped (about 2 cups) 4 celery stalks, chopped 2 garlic cloves 4 tablespoons chili powder 2 tablespoons ground cumin | 2 teaspoons dried oregano 2 bay leaves 1/2 teaspoon salt 2 28-ounce cand diced tomatoes 3 cups beef or chicken broth 2 8-ounce cans V-8 1 19-ounce can red kidney beans, rinsed and drained 1 10-ounce can black beans 2 10-ounce can chili beans grated cenddar cheese or sour cream chopped green onions (optional) | Ingredients
15: Heat 2 teaspoons of the oil in a large stockpot over medium heat. Add ground beef and saute until browned and cooked through., breaking up the meat as it cooks. Transfer to a colander to drain fat. Heat remaining 2 teaspoons of oil in the same stockpot over medium heat. Add onion, celery, garlic, and saute 4 minutes, or until tender and golden. Return beef to pot. Add chili powder, cumin, oregano, bay leaves, salt, and stir to coat vegetables and meat with spices. Add tomatoes, broth tomato sauce, and beans and bring mixture to a boil. Reduce heat, partially cover, and simmer 1 hour. Serves 6-8 | Super Chili
16: A White Gull Inn must try!
17: Parmesan Pork Tenderloin with Red Onion Confit | Red Onion Confit: 1/2 cup ( 1 stick) butter 2 red onions, halved and sliced 1/2 cup sugar 3/4 cup red wine vinegar 2 pork tenderloins (approximately 13 ounces each) 3/4 cup (1 1/2 sticks) butter, melted 1/2 cup freshly grated Parmesan cheese To make confit, melt butter in a large saute pan. Add onions, sugar, and vinegar. Cook over medium heat, stirring often, until liquid is reduced to a syrup-like consistency and onions are tender, about 25-30 minutes. Set aside. Preheat oven to 400 degrees. Spray a baking sheet with non-sitck cooking spray. Dip each tenderloin in melted butter and roll in cheese; dip again in butter. Place on baking sheet and sprinkle with remaining Parmesan. Bake 25-30 minutes, or until meat thermometer reaches an internal temperature of 140 degrees. Remove from oven and let pork rest 2 minutes. Slice on the diagonal. Top with Red Onion Confit.
18: Our favorite creation of Title Town's Pasta Carbonara
19: "There is no love sincerer than the love of food." ~George Bernard Shaw | Chicken Club Pasta 1 pound package bacon, diced 1 1/2 cup half-and-half 2 to 3 tablespoons fresh Italian parsley 3/4 cup grated Parmesan cheese 1 large tomato, diced 1 cup sliced Portabella mushrooms 1 pound package boneless, skinless chicken breasts, cooked and cubed garlic salt pepper Fry bacon in a skillet until almost crisp; drain. Saute mushrooms until tender and browned. Return bacon to skillet; add half-and-half, parsley, cheese, chicken, and tomatoes to the mushrooms. Add garlic salt and pepper to taste. Reduce heat to low; cook stirring constantly; 4 minutes. Spoon over cooked pasta; toss to coat. Serves 6-8
20: This is simple to make when you have to eat and run. Olivia and Sullivan enjoy it just as much as I did as a child.
21: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Fresh Tomato and Basil Pasta 1 1/2 pounds tomatoes, finely chopped (substitute 15 ounce diced stewed tomatoes, when tomatoes are not in season) 1 diced sweet onion 3 cloves garlic, minced 1 bunch fresh basil, torn 1 tablespoon extra virgin olive oil 1 teaspoon salt 1/4 teaspoon fresh black pepper 1 pound ground beef 3/4 cup Parmesan cheese and 1/4 cup separated 16-ounce package linguine or pasta of your choice Cook pasta until tender and place in large serving bowl. Dice onion and saute until tender in 1 tablespoon oil. Remove and set aside. Brown meat and drain oil. Put meat back into the pan and add onion tomatoes garlic, salt, pepper, and 3/4 cup cheese. Heat until cheese has melted and is well blended. Remove from heat and mix with pasta. Toss in fresh, torn basil. Top with remaining 1/4 cup Parmesan cheese. Serve immediately. Serves 6-8
23: "Perfectly Chocolate" Chocolate Cake 2 cups sugar 1-3/4 cup all-purpose flour 3/4 HERSHSEY'S Cocoa 1-1/2 teaspoon baking powder 1-1/2 teaspoon baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water "Perfectly Chocolate" Chocolate Frosting Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting. "Perfectly Chocolate" Chocolate Frosting 1 stick (1/2) butter 1/3 cup milk 2/3 cup Hershey's Cocoa 1 teaspoon vanilla extract 3 cups powdered sugar Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.
24: Super-Rocky, Rocky Road Brownies | 2 1-ounce squares unsweetened chocolate 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1'4 teaspoon salt 1/4 cup (1/2 stick) butter, softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 6-ounce package semi-sweet chocolate morsels 1 cup peanut butter chips 1 cup mini marshmallows non-stick cooking spray
25: Melt chocolate in a double boiler or small bowl over simmering water. Set aside to cool s;ightly. In a medium bowl, combine powder, and salt. Set aside. In a large mixing bowl, beat together butter and sugar until blended. Add eggs, one at a time, mixing well after each addition.. Gradually add melted chocolate and mix well. Beat in vanilla. Gradually add flour mixture and mix well. Fold in chocolate morsels, peanut butter chips, and marshmallows. Pour batter into an 8-inch square cake pan, coated with non-stick spray. Bake 40 minutes. Cool before cutting.