Alfredo - Sour Cream

8 ounces sour cream (do not use non-fat)
grated Parmesan cheese
1 tablespoon butter
cracked pepper

 



ALfredo sauce

1/4 tsp white pepper
1 quart heavy cream
1 lb butter
2 1/2 cups grated parm

bring cream and butter to boil
whisk cheese
 


Apple Crisp – Mary Tipton

6-8 apples
juice of 1 lemon
½ cup brown sugar
1 cup flour
½ cup butter
whipped cream
freshly grated nutmeg
cinnamon

Wash, quarter, core and slice apples. (Peel if desired.) Sprinkle with lemon juice. Place in buttered 8 x 8-inch pan. Mix sugar and flour. Cut in butter with pastry cutter until in pea-sized lumps. Sprinkle nutmeg and cinnamon on apples. Sprinkle on flour and sugar topping. Bake in 375-degree oven for 45 minutes. Serve plain or with whipped cream and grated nutmeg.
Note: It is easy to substitute peaches, pears or nectarines for the apples.

October – Pumpkins
 


Apple Pie Sour Cream

7 Granny Smith Apples
2/3 C sour cream
1/3 C sugar
3 eggs
1 t vanilla
4 T flour

10" Dough

prepare streusel recipe
put in fridge till ready

peel core and cut apples into cubes

large bowl combine remaining ingredients.

add apples till well coated

top with streusel

350 appx?
 



Apple Tart

3 granny smith apple (green)
1/4 c melted butter
1/4 c brown sugar
2 sheets parchment paper
1/4 t cinnamon

core and peel apples
slice apples thin
mix in cin and butter

cut pastry round with top of can
place on top

cook- . 10 mins 400 deg1
 


Artichoke and Cheese Stuffed Mushrooms


24 large (2 1/2 to 3 inches wide) white mushrooms
1/4 cup extra-virgin olive oil, for drizzling
Salt and pepper
2 cans sliced or quartered artichoke hearts
2 cloves minced garlic
1/4 teaspoon freshly grated nutmeg, eyeball it
Pinch dried thyme
Handful grated Parmesan
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese, 8 ounces

Preheat oven to 400 degrees F.
Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat – about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.



 



Artichoke Dip

1 can artichoke hearts (14oz)
drain and chop
1 C ..
1 C grated Parm
1 Clove finely chopped garlic
combine all ingredients
bake 350 deg for 25mins
 


ARTICHOKES - STUFFED

4 Artichokes
1 Cup Parmesan Cheese
1/3 Cup Romano Cheese
1 Cup Seasoned Bread Crumbs
Tbs Garlic Powder
Lemon Juice
Butter
tsp Salt + tsp Fresh Pepper to Taste
EV Olive Oil


 


Arugula Salad

2 bunches of arugula, trimmed and washed
.33 C olive oil
3 T red wine vinegar
1 T fine chopped fresh basil
Salt and pepper to taste

wash arugula to remove dirt.
dry leaves and tear into bite size pieces
combine oil , vinegar and chopped basils in bowl and mix well.
toss arugula with dressing
season with s & p
 



Asparagus Gruyere Tart

1 sheet frozen puff pastry
2 C shredded gruyere cheese
1.5 lbs medium asparagus
1 T olive oil
S& P To taste

400 deg oven.

place puff pastry on floured pastry pan
score dough with knife 1" from corners
make fork marks all over center.

Cook till golden, about 15 mins

sprinkle cheese on top of pastry.
place BLANCHED asparagus ( cut laterally) on top of cheese.
brush with oil s&P.

Bake appx 20-25 mins.

 



Asparagus with Parmigianino cheese

2 lbs fresh asparagus
salt to taste
6 T unsalted butter, melted or EVA
1C grated parm

preheat oven to 400
trim ends off asparagus
cover with water and bring to boil in pan.
COVER pan and heat 4-5 mins till tender

Drain and dry.
place on baking sheet
drizzle with oil or butter
sprinkle cheese on top
Bake ~ 5mins
0
Side Dish

Balsamic Cream Sauce
Submitted by: Kevin Watral
Rated: 4 out of 5 by 9 members Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 25 Minutes
Yields: 4 servings

"The vinegar and cream go very well together. Best when sautéed chicken and asparagus is added to the mix."
INGREDIENTS:
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar 2 teaspoons chicken bouillon granules
1 cup heavy cream
1/2 cup grated Parmesan cheese

DIRECTIONS:
1. Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

 



Bananas foster

1/3 c butter
1/4 t cinnamon
1/3 C brown sugar
3 bananas
2 T banana liquor
1/4 c rum
2 C ice cream
 



BBQ Ribs Glaze

BBQ Sauce
Paprika
Onion powder
garlic powder
Maple Syrup
corn syrup
brown sugar.
 


BEEF BRASCOIL

Flank steak cut in half (thinner)
2T Fresh Oregano
1/4lb prosciutto
1/4 lb sliced mozz
fresh parsley chopped
grated parm s+p
oil for frying
2 Cloves Chopped garlic
1C white wine (sweet Chardonnay)
2 cans crushed tomato

season meat s+p parm /parsley/garlic (leave some garlic for sauce)
Pinole nuts optional
prosciutto/cheese roll /tie

Brown in large pot with oil
when browns, add garlic
before garlic browns, add wine and tomato sauce.
S+P oregano 2T parsley 2T
Cover, bring to boil, then simmer for 90 mins

 


Blueberry peach Galettes
Makes 16 servings

15 oz pie dough\
6 C fresh or frozen peeled and sliced peaches, thawed
1 C fresh or frozen blueberries, thawed
1/4 C sugar
2 T apricot preserves, melted and divided
1 T sugar

Preheat to 425
line baking sheet with foil
roll dough to 12" circle
combine peaches, berries and 1/4 C sugar
Arrange half of peach mixture in tern of dough leaving 3" border
fold edges of dough to center pressing gently to seal (center stays open)
brush half of preserves over peach mixture and edges of dough.

Repeat for 2nd pie
bake 10 mins.. reduce to 350 and cook 30 addl mins till light browned.
sprinkle with 1 T sugar .

Serve warm or at room temp..
 


Broccoli Almandine

2 heads fresh broccoli or 2 lbs florets
salt and pepper to taste
4 T butter
2 T sliced almonds
4 T lemon juice.
trim broccoli leaving stems and wash.
bring to boil in water appx 10 mins.
melt butter in pan, add almonds and garlic.
cook till nuts slightly browned
arrange broccoli on platter and add salt pepper and lemon juice
drizzle the almonds and butter over broccoli and serve.
 


BUFFALO CHICKEN DIP


6 Chicken Breasts cooked and shredded
6 ounces of frank's red hot or buffalo sauce
12 ounces of Ken's blue cheese dressing
2 (8 ounce) packages cream cheese

Mix together chicken, hot sauce and blue cheese dressing.
Spread cream cheese in a 13 x 9 casserole dish
Top with chicken mixture
Bake at 350 - 375 - for 30 minutes
Serve hot with crackers or tortillas scoops
Enjoy!!!!!

 



Caesar Salad

1.5 t garlic
1 egg
4 T parm cheese
2 T balsamic
2 T red wine vinegar
1 t whole grained mustard
1 t Dijon style mustard
1 t salt
1 t pepper
6 oz veg oil
6 oz olive oil
2 heads romaine lettuce DEVAINED
croutons


Combine garlic egg cheese vinegars mustard salad and pepper in food processor until smooth
apppx 1 min
with machine running a add oil slowly
combine till all oil is incorp.

toss with dressing and top with croutons.

NO WHITE PART OF LETTUCE IS USED IN CAESAR SALAD

 



CAKE - CRUMB

2 stick margarine
1 C sugar
2 C flour
4 eggs
2 t vanilla
2 t baking powder
1/4 cup milk

mix margarine, sugar, eggs and vanilla
sift flour and baking powder together and add to mixture.
add mil and blend
place in 9x13 pan
top with apple or peaches
place crumbs on top of fruit.

CRUMBS

2 sticks margarine
1 C sugar
2 C flour
2 t cinnamon

350--30-40........
 


CAKE -German Chocolate

2-1/4 C all purpose flour
1.5C granulated sugar
1.5 t baking soda
1C softened butter
1C sour cream
4 LG Eggs
4oz sweet baking chocolate melted
1/2C milk
.75 t Vanilla extract

TOPPING
3/4 C evap milk
1/2 C lt brown sugar firmly packed
1/2 C butter
3.5oz flaked coconut (1-1/3)C
1 C chopped peanuts

Grease and flour 2 8 or 9 inch pans
combine flour,sugar,baking soda, butter, sour cream, eggs, chocolate, milk and vanilla. Beat at low speed till blended.
increase mixer to high speed and beat 2 mins longer.

spoon batter into prepared pans and bake 350 for 35 mins.

topping
med heat add evap milk, brown sugar, and butter to full boil. remove from heat.
Stir in coconut and pecans and set aside to cool to room temp.
when cake has cooled, place one layer on cake platter and spoon half of the mix onto layer. Top remaining layer and reaming topping
 


CAKE -Pecan cake - Toasted

1.25 Cups pecans toasted and cooled
1/2 C granulated sugar
2 1/4 all purpose\flour
2 t baking powder
1/2 t salt
1 C butter (2sticks)
3/4 C packed lt brown sugar
3 lg eggs
1t bourbon OR 1 1/2 t vanilla extract
1C whole milk

brown butter frosting

1stick butter
3 1/2 C conf sugar
3 oz soft cream cheese
1 Tvanilla\extract
3T whole milk

preheat oven to 350
grease and flour 2 9" pans
fine grind pecans (save 1/4 c for top) with granulated sugar
on wax paper combine flour baking powered and salt
mix butter brown sugar and pecan mixture. till light and fluffy spoon batter into pans bake 30 to 35 mins.

frosting

2 qt saucepan cook butter 6 to 7 mins golden brown. put in fridge till sets, not firm.
mixer med beat butter conf sugar cream cheese and van extract.
ass cake frosting cake..
put pecans on top

 



CAKE -Pineapple Carrot Cake

3 Lg Eggs
2 C sugar
1 C cooking oil
2C grated carrots
8 oz can crushed pineapple
2t Vanilla extract
1 C chopped walnuts
3 C flour
1 T salt
1 T baking powder
1 t baking soda
1.5 t cinnamon

Preheat oven to 350
spray tube pan with pam
mix eggs sugar and oil
stir in carrots pineapple vanilla and nuts
in bow combine dry ingredients
slowly add wet to dry
pour batter in pan and cook for appx 1 hr
 



CAKE -Pound Cake

1 C margarine or butter
2 C Sugar
2.5 C flour
1/2 t salt
1/2 t Baking Powder
3 Eggs
1t Vanilla
1 C Sour Cream
1 T Grated Lemon Rind

Thick Batter

Bake 1 hr 15min @ 325 in Bundt

Top with Lemon Juice and Confectioners sugar
 


CAKE -Pumpkin Cake – Joan “Sis” Schwacke

2 cup sugar
1 ¼ cup vegetable oil
1 ½ cup pumpkin
4 eggs
2 tsp. baking soda
3 tsp. cinnamon
3 cup flour
2 tsp. baking powder
½ tsp. ginger
1 cup raisins
1 cup chopped nuts
1 tsp. salt

Preheat oven to 350 degrees. Place sugar, oil and pumpkin in a large bowl. Beat well at medium speed. Add eggs, one at a time; beat. Sift flour, baking powder, soda, cinnamon and salt; fold into batter. Stir in raisins and nuts. Pour into a greased 10-inch tube pan. Bake 1 ¼ hours until done. Don’t open oven door before 1 hour. Cool and turn out of pan.

November – Cauliflower

 



Cake Chiffon

2C flour
1.5C sugar
1T baking powder
3.4 C cold water
1/2 C olive oil
7 egg yolks beaten
1t vanilla
2t grated lemon peel
7 egg whites
1.2t cream of tartar.

combine flour, sugar and baking powder in mixer. add water, veg oil, yolks, vanilla and lemon. beat about 1 minute with mixer.

in separate bow, place egg whites and cream of tarter. whip till egg whites are stiff but not dry.

fold the egg whites into the flour mix .

pour batter in a 10 inch ungreased tube pan. bake for 60 to 75 mins or till top springs back. 325

Cool - ten drizzle with lemon glaze.

LEMON GLAZE

1C powdered sugar
1 T butter or marge softened.
2-3 T lemon juice.

combine and drizzle
 


Cake: Birthday
Old Fashioned Cream Cake

4 Eggs
2C Sugar
2 t vanilla
3 C Sifted Self rising flour
1 pint (16oz) Heavy Cream

350deg oven preheat

Grease and flour 9x13 or
2 10" pans

beat eggs till foamy
add sugar to eggs , bead till fluffy
add vanilla

Alternately add flour and heavy cream

bake 40-45 mins
 


Canolli filling

2 pounds ricotta (impastada)
1 1/2 c confec sugar
I t van extract
1/2 t cinnamon
10 oz chocolate chips
optional mascarpone chs
.
add t van
add cin
add chips
mix sugar little at time

 


Caponatta

1/2 C +3T EVO
2 eggplant cubed 3/4" (not peeled)

4 cloves chopped garlic
1c marinara
1 1/2 t white vinegar
1 T sugar
T capers
5 green olives sliced
1/2 stalk chopped celery
3T chopped parsley
2 Leaves fresh basil
s+p to taste

1/c oil in pan VERY HOT
eggplant till almost brown
drain on paper towel
add garlic w 3T oil + celery till garlic almost brown
add marinara.
lower heat
add sugar vinegar capers olives
put eggplant back in pan
simmer 5 mins
add pepper basil parsley

anchovy (3) left out since i dont like it!
 



Carbonara Sauce

1/2 Diced Onion
1/4 Lb Prosciutto
1 Stick Butter
1C Heavy Cream
1C Grated Parmesan
3T Olive Oil

Oil/ Sweat Onions
Add Prosciutto/ butter
Boil, add cheese, toss add prosciutto
 



Carrot Cake

3C grated carrots
1.25 C Oil
2 C Sugar
4 eggs
2 C Flour
2t cinnamon
2t Baking Soda
2t baking Power
1t salt
.5 C chopped Pecans

Cream sugar and oil. Add eggs one at a time.

sift dry ingredients to oil egg and sugar
Mix Well

bake in 2 9inch layer pans or a 10 inch angel food pan
Use well greased and floured pans.
Bake 30 to 40 mins.

Icing

1 box confectionary sugar
1 8oz cream cheese
half sick margarine softened
t vanilla
 



Carrots Honey Glazed

1 1/2 lbs carrots peeled and cut to 3" pieces
boil 10 mins in 1" water
sauté 3 sliced scallions in 1 T butter for 1 min
add 1/2 C orange juice and 2T honey.
Boil, simmer 5 mins.
add carrots 2 T buttermilk and 1/4 t .thyme
 


Cheese Puffs

1 C milk
1 stick unsalted butter
1t salt
1/8 t black pepper
1 C flour
4 Eggs
.5 C Gruyere plus extra to sprinkle
1/4 C Parmesan cheese
1 egg beaten with 1 t water for egg wash.

435 oven -parchment paper on baking sheets

heat milk butter and s+p over med heat till scalded. add flour all at once and beat vigorously till mixture comes together. Cook stirring constantly or 2 minutes. flour will coat the pan.

place mixture into food processor. immediately add the eggs and cheese. pulse till eggs are incorporated and the dough is smooth and thick.

spoon mix into pastry bag . pipe in 1-1/4 inch mound x 3/4 high. with a wet finger press down and swirl at the top of each puff. brush the top with egg wash and sprinkle with gruyere cheese.

bake 15 mins. or till brown outside but soft inside
 



Cheesecake Lemon-Ricotta

4 Lg Lemons
1 1/4 C Sugar
1/4 C cornstarch
2 8oz Packs of soft cream cheese
1 15 oz ricotta
4 large eggs
2 cups half and half or lt cream
2 t vanilla extract.


Also good with Graham Cracker

Crust
30 Nilla wafer cookies crushed
(appx 1 C crumbs)
4T butter
1t lemon peel.

Press into spring form pan.
Bake 10 mins @ 375
Let cool before adding cheese cake mixture


Filling

Set oven to 325

Zest 3 tsp lemon peel
squeeze 1/3 C juice From lemons

stir sugar and cornstarch in small bowl

(Mixer @ Med Speed)
beat cream cheese and ricotta till smooth
combine with sugar mixture
reduce to slow speed and beat in eggs one at a time,
slowly add half and half, lemon juice, lemon zest and vanilla.

Bake 1 hr and 15 mins.
Turn off oven and let sit 1 hour more.


Calls for 9x3 spring form pan.

Makes 2 round premade crusts plus leftovers for about 12 mini crusts.


 



Cheesecake New York10" Spring Form

Preheat oven to 325°F (160°C)
4 oz. (110 g) graham crackers process to crumbs mix form in 10-in. spring form pan bake 325°F (160°C) 12 min.
4 Tbs. (55 g) butter melt
1 Tbs. (12 g) sugar

Cheesecake
Preheat oven to 500°F (260°C)
2-1/2 lb. (1.1 kg) cream cheese mix until smooth mix m mix min. 100 min. until 150°F (65°C)
1/8 tsp. (1 g) salt
1-3/4 cup (350 g) sugar ix in thirds
3 Tbs. (23 g) all-purpose flour (optional) mix
2 tsp. (10 mL) lemon juice
1 tsp. (5 mL) vanilla extract
1/2 cup (120 mL) heavy cream
2 large (34 g) egg yolks
6 large (300 g) eggs mix in halves
1 graham cracker crust

bake 500°F 10mins
bake 200°F 1hr-40mins
Center s/b 150°F
 


Cheesecake NewYork Classic 10"
Crust:
Heavily coat 10-inch spring form pan with cooking spray
1 1/2 cups commercial graham cracker crumbs
5 Tbsp. butter
1 tsp. honey
1/4 cup sugar

Mix ingredients together with hands until well blended and crumbs appear moist. Pour into pan. With hands, spread evenly across the bottom and pat down firmly.

Filling:
5 8-ounce bars cream cheese, at room temperature
2 Tbsp. flour
1 Tbsp. confectioners' sugar
11/2 cups sugar
grated rind of 1 lemon
1/2 tsp. orange liqueur
3/4 tsp. vanilla
2 egg yolks at room temperature
5 eggs at room temperature

Preheat oven to 500 degrees. Place first five ingredients in large mixing bowl and beat on high until they are completely blended. Add vanilla and 2 yolks, and beat again. Add eggs one at a time, beating well. Pour into prepared pan. Batter will fill pan. Bake for 10 minutes. Top will be golden.

Lower oven temperature to 200 degrees and bake for 35 to 45 minutes or until top browns, cake feels bouncy to the touch, and a toothpick tests clean. Cool to room temperature. Serve immediately or cover and refrigerate. Bring to room temperature before serving.

 



CheeseCake sour cream

16 oz cream cheese
16 oz sour cream
3 eggs
1 C sugar
1 t vanilla

Preheat to 350
blend cream cheese
add sour cream
add eggs
add sugar and vanilla
Bake 45 mins
shut oven off and leave for 30 mins.
Warm water bath b4 cooking
 


Chicken - Broccoli and Pasta

Makes full tray

8 Cups Broccoli florets
2 lbs Penne
12 T Olive Oil
1 C minced onion
3 lbs boneless chicken (diced)
8 T white wine
2 t oregano
4-5 C tomato sauce
8T minced fresh parsley
2-3 cloves garlic
S&P to taste

wash broccoli and parboil till tender.
heat oil - add onion and sauté
add chicken till no longer pink
add garlic and sauté for 2-3 minutes then add wine oregano and tomato sauce

add the broccoli florets and continue to simmer

add pasta and top with fresh parsley
 



Chicken - marsala

1 container mushrooms reduced in 1T butter

8oz sweet marsala.. Add to reduced mushroom§ bring to boil

1/2 stick butter
8 oz chicken stock
flour to thicken

coat chicken in flour. heat in oil
till slightly brown.

add to sauce
 



Chicken -Sausage Stuffed Chicken

pound breasts

salt/pepper/grated parm cheese

dice onion and half shitake mushrooms

prosciutto
Corn Bread Stuffing
Cooked de-cased sausage.
save some sausage for sauce

Flour/egg/Panko flakes

lightly cook in oil, then place in 400 deg oven for 25 minutes

after 25, add slice of provolone to each roll.

add cream sauce, return to oven
for another 5 minutes

Cream Sauce

Reduce Vermouth
1 can fat free cream of ckn soup
1/2 pint Heavy Cream
1/4c parm cheese
Bring to boil

Add extra sausage crumbles and
Long strips of Shitake Mushrooms
 



CHICKEN BOURBON


Recipe makes 4 servings


2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove Chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

 



Chicken Cacciatore

2-3 lbs of chicken pieces
2 T olive oil
1.5 C sliced fresh mushrooms
1 med onion chopped
1 garlic clove minced
15 oz diced tomatoes
1 6oz can tomato paste
3/4 C dry white wine
1t sugar
1/2t dried rosemary, thyme and oregano
dash of pepper

Serve over Linguine.

Skin Chicken. Cook in hot oil till light brown.
remove ckn and set aside.
place mushrooms onion and garlic into drippings and cook about 5 mins.

Return chicken to skillet

cook 50-60 mins.


 



Chicken Cordon Bleu

6 chicken breasts
6 slices of Swiss
6 slices of ham
3T Flour
1 t paprika
6 T Butter
1/2 C dry white wine
1t powdered chkn stock

Trim ham & cheese to fit breast
Fold breast in half

mix flour and paprika/Dredge chicken
Melt butter in fry pan
partial cook on both sides

remove chicken
Add wine and stock to butter in pan.
add chicken back to pan.

simmer covered till cooked.

thicken with cornstarch if needed.
 



Chicken Francese


Makes 2-3 servings.



App. 5 PCs Thin Sliced Chicken Cutlets
½ Stick Butter
¼ Cup Vermouth Cooking Wine
1/3 Cup Chicken Stock
¼ Cup Fresh Squeezed Lemon Juice (app. 2-3 lemons)
2 Tablespoons Parmesan Cheese
1 additional thinly sliced lemon
Fresh Chopped Parsley (handful)
2 Eggs
Flour for coating Cutlets
Extra Virgin Olive oil to pan fry chicken

 


Chicken Francese FULL TRAY

6lbs chicken
5 sticks butter
2.5C Vermouth
3C chicken Stock
1C Beef Stock
1 3/4C Lemon Juice
12 Eggs
Parsley
 


Chicken in Nest

Brown 1/2 chicken breasts
with Salt Pepper and Rosemary

DO NOT cook through.

cut puff pastry to fit chicken 1/4's

place sliced Fontina cheese
place Fig preserve
place Chicken on top

Fold up and pinch puff pastry.

flip over and place on oven tray.
egg wash pastry.

Finish cooking 15 mins @ 400

 



Chicken Marsala LARGE

2 Lbs CHicken
1-1/2 Stick Butter
2 Cups Marsala
2C chicken Stock
1 Cup Beef Stock


 



CHICKEN MARTINO

6 chicken breasts
2 eggs
Seasoned breadcrumbs
Olive oil for pan
1 cup Marsala wine
1 bunch asparagus (blanched)
Demi Glaze
Garlic
1 jar Roasted Peppers
Fresh Mozz
10oz Mushrooms

Coat bottom of foil pan with oil
Sautee Shrooms and garlic
Egg and breadcrumb breasts
bake cutlets in 400deg oven.
add marsala to demi glaze
place demi-glaze over cutlets
cook till almost done.
Place mushroomns,asparagus, then red pepper, then fresh mozz on top.

Place back in oven and finish another 20 minutes.

Heat remainder of demi-glaze and put over cutlets.

 




Chicken Pecan Crusted

4 Chicken Breasts
1 cup chopped pecans
4 egg whites
1t DIJON Mustard
1/2C oil for frying.

Sauce

1/2 C white wine
1T dijon mustard
2 T Apricot Preserves
1/4 C Heavy Cream
S+P


Add mustard s+P to egg whites
Dredge in egg / Nuts
Fry till golden - don't cook

finish in oven 350-20 Mins


Heat wine and mustard, add mustard s+P
Bring to boil. Add Cream Boil/Reduce.
 



Chicken Scaloppini With Lemon

4 servings
35 min 25 min prep
4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
seasoning salt
olive oil (for frying)
2 tablespoons butter (optional)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers (or to taste) (optional)
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped

In a small bowl, whisk together mustard and eggs; set aside.
Combine the dry bread crumbs, poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts in egg/mustard mixture (shake off any excess egg).
Then coat well with the crumb mixture.
Heat the oil with 2 tablespoons butter if using) in a fry pan.
Sauté the chicken for 5 minutes on each side, or until it is no longer pink inside. Remove and transfer to a plate to keep warm.
In the same pan add in the broth, lemon juice, capers (if using) and 1/4 teaspoon salt (or to taste) bring to a boil, scraping brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.
Delicious!

 



Chicken Scampi

appx 8 thin sliced cutlets
1 stick salted butter
2 cloves garlic diced
1/4 C white wine
2 Eggs
Bread Crumbs to coat
Parsley to taste
Pam

spray 1" pan with Pam
dip cutlets in egg and breadcrumbs and place in pan
place other ingredients in small pan and cook over med heat appx 3 to 5 mins
DO NOT BURN BUTTER
place over cutlets and bake
350 for 20 to 25 mins.
 



Chicken sorrentino

sauce1
2lbs pounded chicken
1cup flour
1/2 cup veg oil or canola oil for fry
1cup breadcrumbs
2 3 eggs
1/2 c veg oil
1/2 lb prosciutto
1/2 lb sliced mozz
1 eggplant sliced thick

dredge flour then egg fry
flour egg bread crumb fry

put marinara sauce on cookie Pan
Put cutlets on pan
add prosciutto
top with eggplant
top with marinara sauce
top parm cheese
top fresh mozz
oven 375 deg.
 



Chicken Verona

4 chicken cutlets pounded
1/4 lb prosciutto
fresh mozz1
12 fresh asparagus or spinach
1/4 c parm cheese
club toothpicks
1c flour
3 eggs beaten
oil for frying

salt pepper the pounded breast
add parm cheese
add prosecution
add veg
roll and toothpick

beat eggs
dreg ckn in flour then into egg

sear in canola or peanut oil in pan
finish in oven 375deg 15/20 mins

sauce
1/4c white wine
1c beef stock
1T marinara sauce
s p to taste
T butter
1/2 c sliced mushroom

Butter in pan
add shrooms
deglaze w wine. Wht chardonnay
s p to taste
beef stock
T mar sauce
reduce

 



Chocolate Drizzled Wafers

2 Sticks unsalted butter
1 C Sugar
2 Eggs
2t Vanilla
1t Grated orange peel
C flour

Melted chocolate for drizzling.

place butter and sugar in bowl. Beat with mixer or paddle attachment.

Add eggs, vanilla and orange peel, Beat till fluffy.

Add flour and beat.

Drop by teaspoonfuls onto greased baking sheet

375 for 8-10 mins
(bottom lightly brown)

When cool, drizzle chocolate.
 



Chocolate Mouse - WHITE

18oz white chocolate chopped
1 cup + 4T heavy cream
2.5 C heavy cream
6oz cream of white de cacao

bring 1C +4T cream to boil.
add white chocolate.
whisk - add liquor and cool completely

whip 2.5C heavy ream till soft peaks form. fold into cold chocolate mix.

chill at least 2 hours.
 


Chunky Cheese Spread



8 oz Parmesan Cheese
8 oz Asiago Cheese
1-¼ Cup Extra Virgin Oil
teaspoon Crushed Red Pepper
Tablespoon Fresh Basil
Tablespoon Fresh Scallion
2-3 Cloves Garlic
.
 


Clams Oreganata

48 little neck clams
6 cloves garlic finely chopped
2 oz chopped parsley
2 C plain breadcrumbs
1 C olive oil
2 T dried oregano
pepper to taste
lemon wedges

open clams and save some juice.
put clams in baking dish. add some water on bottom of pan.

mix breadcrumbs, garlic, oil an herbs. Place some on top of each clam.

bake at 400deg for 15 mins.
serve with lemon wedges
 



Coffee pot

12c 1c
18c 1.25
22c 1.5
24c 1.5
30c 1.75
36c 2
40c 2.5
 



Cole Slaw

16 oz slaw mix
3/4 C Mayo
1/2 T sugar
1 T white wine vinegar
2T Milk
Black pepper
 



Conversion Table for Cooking
---------------------------------------------

U.S. to Metric
Capacity
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Weight
1 oz. = 28 grams
1 pound = 454 grams
[Top]
--------------------------------------------------------------------------------

Metric to U.S.
Capacity
1 militers = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
30 ml = 1 fluid oz.
100 ml = 3.4 fluid oz.
240 ml = 1 cup
1 liter = 34 fluid oz.
1 liter = 4.2 cups
1 liter = 2.1 pints
1 liter = 1.06 quarts
1 liter = .26 gallon
Weight
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.
[Top]
--------------------------------------------------------------------------------

Cooking Measurement Equivalents
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup
A special Thank You to Carol
 



Cookie - Sour Cream

1 C BUTTTER
1 c SUGAR
1/2 c SOUR CREAM
3 EGGS
1/2 t baking soda
1/2 t baking powder
3.5 to 4 C flour
1 t vanilla

Combine dry ingredients in one bowl, set aside.
cream butter and sugar with fork
add eggs one at a time
add sour cream and vanilla
incorp dry to mixture
cookie sheet using large scoop and bake 325 for 8-1 mins

ICING

1 cup confectioners sugar with 4t milk

 



Cookie - Twisted Oatmeal Raisin Cookies
Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
15 min
Level: Easy
Serves: 2 dozen cookies
1 cup (2 sticks) unsalted butter
3/4 cups white sugar
3/4 brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups oatmeal
1 teaspoon hot water
1 cup raisins
2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Butter a cookie sheet.
First, add the butter and sugars into a mixing bowl and cream with mixer. Add the eggs and mix well. With a large spoon mix in the flour, salt, cinnamon, baking soda, and the oatmeal, mix well.
Add the water, raisins, and vanilla. Flour a workspace and with a rolling pin or your hands make a "snake" with the dough and cut it into several pieces or in a pretzel shape. Place on the prepared cookie sheet.
Bake for 10 to 15 minutes (depending on how thick you snakes are). Let them sit and cool on the stove.
Serve on a plate and a glass of milk; garnish with something that you can BAM! with.

0
 



Cookie NEIMAN-MARCUS COOKIES
>> Note - Recipe may be halved
>> 2 cups butter
>> 24 oz. chocolate chips
>> 4 cups fl our
>> 2 cups brown sugar
>> 2 tsp. soda
>> 1 tsp. salt
>> 2 cups sugar
>> 1 (8 oz.) Hershey Bar (grated)
>> 5 cups blended oatmeal
>> 4 eggs
>> 2 tsp. baking powder
>> 2 tsp. vanilla
>> 3 cups chopped nuts (your choice)
>>
>> Measure oatmeal, and blend in a blender to a fine powder.
>> Cream the butter and both sugars.
>> Add eggs and vanilla, mix together with flour, oatmeal, salt,
>> baking powder, and soda.
>> Add chocolate chips, Hershey Bar, and nuts.
>>
>> Roll into balls, and place two inches apart on a cookie
>> sheet.
>> Bake for 10 minutes at 375 degrees.
>> Makes 112 cookies.

 



Cookies - lemon drop

4 C flour
4 t baking powder
3 eggs
.75 C sugar
.5 C milk
.5 C veg shortening (Crisco)
2.25 T lemon extract
sift flour and baking powder
set aside
in another bowl mix eggs and sugar. till light and fluffy.
add milk shortening and extract to eggs and beat well
combine dry ingredients
cover with plastic wrap and put in fridge for 1 hour
ungreased cookie sheet bake for 10 to 13 mins 350 deg

Roll into 4 inch strands
tie it in knot (2 T worth)

Icing
10 oz confectioners sugar
4.5 T lemon extract
dash of milk

whisk all in in bowl till smooth

dip cookies into icing and place on rack to dry.
 


Cookies - Peanut Butter Cookie With Kiss

Prep Time: 20 minutes
Cook Time: 8 minutes
Ingredients:
8 oz. pkg. milk chocolate kisses
1/2 cup butter, softened
3/4 cup peanut butter
1/3 cup sugar
1/2 cup light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
more granulated sugar
Preparation:
Heat oven to 375 F. Remove wrappers from chocolate. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Cover tightly and chill for 4-8 hours in fridge.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies
To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.
Note: the proportions and amounts of ingredients in this recipe are correct. Remember, tsp. stands for teaspoon, NOT tablespoon. That means a measuring teaspoon, not a coffee spoon, or a soup spoon.

 



Cookies - Raisin

4C four
1t baking powder
1t baking soda
1t salt
1-2 t cinnamon
1C water
2C raisins
1C shortening
2C sugar
3 Eggs
1-2t vanilla

sift first five ingred, add water to raisins and boil for 5 mins.

cream shortening sugar, blend well
add eggs, vanilla and cooled raisins.

bake for 10mins at 400
 


Cookies -Almond Walnut

1 C butter
1/3 C sugar
2/3 C chopped walnuts
1-2/3 C flour
1 t almond extract

cream butter and sugar with fork
add extract
add flour and blend
add walnuts
small scoop into cookie sheet
350 till light brown.
 


Corn and Black Bean Salsa (recipe from Kim Crews)

1 Can of Black Beans - drained and rinsed
4 Cups of Corn
1 Green Pepper - diced
1 Red Pepper - diced
3- 4 Cloves of Garlic
3 - 4 Green Onions
1 Small Red Onion - chopped
Juice of 3 Limes
1 tsp of sugar
1 dash of hot sauce
Salt and pepper to taste
Cilantro to taste
Refrigerate for 1 hour or more


 


Cream Pies - Choc/Coco/Banana

2 C mil
1 vanilla bean split (or liquid)
5 Egg yolks
.5 C sugar
3 T cornstarch
2 T flour
6 oz semi or bittersweet chocolate.

In med saucepan simmer mil and vanilla
In a med bowl combine the eggs sugar cornstarch and flour
Beat with Wisk till fluffy
strain mil into egg mixture while stirring
return mix to pot and cook over low heat stirring constantly till mix is thick
stir in finely ground chocolate till smooth.
place in prepared per shell and put in fridge.

BANANA CREAM PIE
swap chocolate and add 2 C heavy cream , line bottom of pie with fresh bananas and pour mixture over bananas

COCONUT CREAM
Same as Banana , but use .5C shredded coconut- top with whipped cream
 



Cream Puff Carmel Topped

Cream puffs:
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
4 eggs
Caramel:
1 1/4 cups sugar
1/3 cup water
Ice cream of your choice, or lightly sweetened whipped cream

Equipment: A pastry bag fitted with a large plain tip; 2 cookie sheets, well greased, or 1 lined with parchment paper and 1 greased, or lined with nonstick baking mats; an ice water bath; and a mini ice cream scoop


Make the Cream Puffs: Preheat the oven to 425 degrees F.
Combine the water, butter, salt, and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, 2 minutes to evaporate some of the moisture.

Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer or mix by hand.) Mix at medium speed. With the mixer running, add 3 of the eggs, 1 at a time, stopping after each to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.

Using a pastry bag, pipe the dough in bite-size "kisses" (about 1 1/2 inches across) onto 1 of the cookie sheets.

Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

Make the Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat and rest the bottom in the ice bath for 15 seconds to stop the cooking.

Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth flat "lid" for each profiterole.) Let cool until set, at least 10 minutes.

When ready to serve, carefully turn the puffs over and cut each 1 horizontally in 1/2 using a long serrated knife. Fill each with a small scoop of ice cream or sweetened, flavored whipped cream. Place the lid on top and serve immediately.

 



Cream puff Wreath

1 stick butter
1/4 t salt
1 C flour
4 eggs
confectioners sugar

oven to 425
grease and flour cookie sheet
use 8" plate as a guide
trace circle in flour
heat butter salt and 1 cup water to boil over med heat till butter melts.
stir in flour all at once until mix forms balls and leaves die of pan
add eggs 1 a t a time till satiny
with 3/4 inch scoop, scoop batter on inside Circle and then scoop on the outside of circle.
with remaining dough, close the seams between the 2 rings.
use moistened finger to aid.
bake for 30 mins.
reset oven to 375 and bake 30 to 35 mins
spoon pastry cream into center
 


EGG CREAM

2 tablespoons chocolate syrup (Ubet or Bosco to be authentic)
5 ounces milk
3 ounces seltzer water

 



Eggplant - Stuffed

12 Italian baby eggplant
1/2 C olive oil
1 chopped onion
2 Peppers died fine
2 zucchini diced fine
1/2 C parm cheese
1/2 lb ground beef
parsley to taste
s & P to taste
olive oil to sauté
2 cans tomato sauce

cut eggplants in half. scoop out inside of eggplant and place on side

season bottoms with salt and pepper. sauté with olive oil on both sides.

sauté onion peppers zucchini and eggplant in olive oil and s &P

add parm cheese to mix

fill each eggplant shell with mix and bake with sauce on top for 25 to 35 mins..
 



Eggplant - Sweet & Sour

2 Lag Eggplants
1 C Sugar
2 Stalks diced Celery
1 C balsamic vinegar
20 diced green Olives
16 oz Plum Tomatoes
1 diced onion
1 C olive oil
1 C pine nuts
oil to fry
salt to taste
flour

Dice eggplant and toss with salt
Toss in flour
Fry till crispy. Set Aside

Sauté celery 3 to 5 mins set aside
Sauté onions and add celery pine nuts sugar and vinegar.
Cook over med heat for 5 mins.

add tomatoes and olives. cook another 10 mins.
add fried eggplant and cook 3 to 5 mins more.

serve on toasted baguettes.
 



EGGPLANT ROLLATINI

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows

Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not over mix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.



 



Empanadas

1 pound Ground beef
2 - 10 pack DISCO (Goya dough)
Goya Adobo powder
Garlic powder
chopped fresh onion
chopped Cilantro
Chopped green pepper
black pepper.
Tomato paste

Defrost Discos First! must be soft

season meat and cook till done.
Heaping Tablespoon in each disc
Fold over, seal with fork.

Fry in HOT CORN Oil. (enough to cover)


Seasoning to your taste.
 



ENCHILADA CASSEROLE
Lana Dillon

2 pounds ground beef
2 cans pinto beans drained and rinsed
2 cans diced chili peppers not drained
1 large onion diced
5 tbsp chili powder
½ tsp cumin
2 cans enchilada sauce
12 tortillas 6 inch size
24 ounces sour cream
2 tbsp garlic powder
3 tbsp flour
cheddar cheese to top

Sautee beef and onions until beef is brown and onions tender
Drain
Add cumin and chili cook another minute
Add beans and chili stir and take off heat
Combine sour cream, garlic powder and flour in separate bowl
Grease a 13x8 casserole (with Pam)
Line bottom of casserole dish with half of the tortillas. Cut them if needed.
Put half the meat mixture on tortillas, sour cream and one can of the enchilada sauce
Repeat the layer.
Cover and bake at 350 for 35 - 40 minutes. If casserole still looks wet cook it some more.
Usually takes 40 minutes.
Remove cover and top with cheese.
Put back into oven until cheese is melted.

 


Flounder - Stuffed with Crabmeat

.25 C fine chopped green pepper
.25 C chopped onion
.25 C chopped celery
2 cloves garlic Minced
.25 C olive oil
1 C breadcrumbs
2 eggs slightly beaten
.5 t pepper
1 T parsley chopped fine
1 can crabmeat 6.5oz
8 slices flounder fillets
butter
8 T lemon juice

Simmer peppers onions celery and garlic in olive oil
remove from heat and add bread crumbs, eggs, pepper and parsley
add crabmeat and toss with fork
place 2 to 4 T of stuffing in middle of fillet
top with pat of butter

Fold or ROLL ( use toothpick)
grease pan and bake for 25 to 30 mins

Platter fillets and top with melted butter , sprinkle paprika and parsley on top

 



Fried calamari

2.5 lbs calamari
1c flour
s p to taste
4c canola oil

375deg fry oil

shake excess flour off
3 to 4 mins.
 



Fried Rice


4 servings
25 min 5 min prep
1 tablespoon butter or margarine
2 eggs, beaten
1 tablespoon butter or margarine
1/4 cup chopped onions
1/4 cup chopped green peppers (optional)
2 cups rice, prepared and cooled
1/2 cup cooked pork (optional) or shrimp (optional) or chickens (optional)
1/4 cup soy sauce
1/2 cup cooked peas (optional)

Melt 1 tablespoon butter in skillet or wok.
Scramble eggs in butter, breaking up the cooked eggs into small pieces.
Set aside.
Melt 1 tablespoon butter in skillet or wok.
Sauté onions and/or green peppers in butter for 3 minutes.
Combine eggs, onions, rice, and meat.
Stir in soy sauce until color of rice is uniform.
Stir in peas.
Heat only until warm.

 



Frittata - Potato Basil

1 stick butter, divided
2C potatoes diced
8 Extra large Eggs
15ox Ricotta
3/4 Lb Gruyere cheese grated
.5t slat
.5t black pepper
3/4C fresh basil leaves chopped
1/3 C flour
3/4t baking powder

Heat oven to 350

met 2T butter in 10 inch ovenproof omelet pan over med heat. Add potatoes and fry till cooked trough about 10 - 15 mins.

melt remaining butter in small dish in microwave.

whisk eggs, stir in Ricotta, Gruyere melted butter s&p, basil. add flour and baking powder. Stir mixture

our the mixture over the potatoes and place in oven. bake till brown and puffed appx 50 to 60 mins.

Serve Hot
 



FUDGE

2T Butter
1 5oz can Evaporated milk
2C Sugar
12 oz semi sweet morsels
2C mini Marshmallows
8x8 tray


combine sugar, milk, butter
Bring to boil, stir for 4 mins

remove from heat
add marshmallows and chocolate.

pour into 8x8 tray.
Put in fridge for 2 hours

 



garlic bread
Garlic Bread

1 large loaf French Bread
Extra Virgin Olive Oil
1.5 Sticks Butter
4 Cloves Garlic
1 teaspoon Oregano
1 teaspoon Parsley


 


Gnocchi

4 Idaho peeled cubed boiled potato

3 Cup Flour
1/4C Grated Parm
s+P taste
6 Large Egg Yolks

Run Potato thru food mill
separate eggs
add 2C flour to potato
mix with hands
add 1/4c parm cheese
s+P / Mix
egg whites, mix hand
put some remaining flour on work surface
make med lemon size balls
roll balls out long, adding flour
slice into 1/2" pieces

boil, when float, done.

option: Chopped porcini shrooms in mix.

butter and sage sauce
 



Ham - Coca Cola Baked Ham

1 (10 to 12 pound) bone-in ham
Whole cloves
1 (1-pound) box dark brown sugar
1 (12-ounce) can Coca-Cola (do not substitute with another brand or use diet)
1 (14-ounce) can pineapple rings, drained and the juice reserved
1 cup sweet Concord grape wine
10 to 12 maraschino cherries

Preheat oven to 325*F (160*C).
Using a sharp knife, remove the rind from ham. Score surface of ham crosswise and lengthwise, forming a crisscross pattern about 1/4-inch deep and 1-inch apart. Place 1 clove in the center of each square.
Place ham, fat side up, in a roasting pan. Press brown sugar onto the surface of the ham. Expect some sugar to fall into the roasting pan. Place in oven and bake until brown sugar just begins to melt, about 30 minutes.
Pour the Coca-Cola over ham, mixing with melted sugar in bottom of roasting pan. Baste ham with the cola mixture and bake an additional 30 minutes.
Meanwhile, combine reserved pineapple juice and the wine in a small bowl. Baste ham with pineapple mixture every 20 minutes.
Bake ham for a total of 16 minutes per pound. During the last 20 minutes of baking time, remove ham from oven and decorate with the pineapple rings. Use 2 to 3 wooden picks to hold each ring in place. Place a cherry in the center of each ring, also using a wooden pick. Return to oven and continue to bake the final 20 minutes.
Remove from oven and allow to stand for at least 15 minutes before transferring to serving platter.
Skim excess fat from pan juices and serve with the ham.
Serves 10 to 12.

 



IRISH SODA BREAD

3 ½ CUPS FLOUR
½ CUP SUGAR
2 TSP BAKING POWDER
½ TSP BAKING SODA
2 EGGS
1 PINT SOUR CREAM
CARAWAY SEEDS/ RAISINS
OVEN 350 DEGREES / 1HOUR 25 MIN
GREASED AND FLOWERED LOAF PAN
CUT ACROSS ON TOP
SPRINKLE FLOUR ON TOP

 



ITALIAN SODA

carbonated water
1/4 cup half and half
7 tablespoons of any flavored syrup
ice
whipped cream

Measure syrup into a 20 oz cup. Add ice.
Pour in half and half. Add carbonated water. Stir well.

Serve topped with whipped cream.


 


Lasagna

Jo Mama's World Famous Recipe #28559
Wondering what to do with leftover sauce when you make Recipe #22782? Here is the perfect answer. Don't skimp on the sauce--this is best when you use 6-7 cups of sauce. Prep time assumes you have already made sauce. I like to make this up in 2 smaller casseroles so I can serve my family one and freeze the 2nd one for later.
by Sharlene~W
12 servings 2 casseroles
50 min 15 min prep
6-7 cups jo mama's world famous spaghetti sauce (Jo Mama's World Famous Spaghetti on Recipezaar)
1 (16 ounce) box extra wide lasagna noodles
1 (32 ounce) carton cottage cheese
1 teaspoon oregano
3/4 teaspoon salt
1/2 cup freshly grated parmesan cheese (divided)
1 1/2 lbs mozzarella cheese, shredded

Cook lasagna noodles according to package directions, drain and cut to fit pan.
In small bowl, mix cottage cheese, oregano, salt and 1/4 cup of parmesan cheese.
Using two deep 9 x 7-inch glass baking pans or one deep 9 x 13-inch casserole dish, make a layer of noodles followed with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and 1/3 sauce.
Follow with another noodle layer, remaining cottage cheese, mozzarella cheese and 1/3 sauce.
Top this with a final noodle layer covered with remaining sauce.
Sprinkle remaining 1/4 cup parmesan cheese over top.
Bake in 350°F oven for 30-40 minutes until casserole is bubbling and slightly browned on top.
Let cool for 15 minutes before serving so lasagna can firm up for easier slicing and serving.

 



Manicotti Filling

2lbs whole milk ricotta
12 oz whole milk mozz
parmesan to taste

Mix above,
Place about 2T in each shell

Roll, Bake 375 20-30 mins.


Season guts with basil, S+P etc.
 



Manicotti Shells
4 eggs
1 C lour
pinch salt
1 C Water

whisk eggs
whisk remaining into eggs

Heat small pan and spray with pam.

Batter should be tick like heavy cream
Makes appx 18 shells.
 



Marinara carruci

1/4 cup olive oil
2 cloves sliced garlic
2 cans whole plum tomatoes
salt pepper to taste
10 pieces fresh basil
brown garlic in oil
add tomato cook 1 hour
add basil salt pepper
 



Marinara Sauce

½ Stick Butter
28 oz Can Whole Tomato
28 oz Can Crushed Tomato
6 oz Tomato Paste
1/4 Red Onion
3 cloves Garlic
1t Salt
1t Pepper
3 T Light Cream
2 T Sugar
1T EV Olive Oil
2 T Grated Parmesan Cheese
Fresh Parsley, Oregano, Basil

 



Meatballs

1 lb pork
1 lb beef
1/2 c seasoned bread crumbs
2 eggs
fresh parsley
t garlic powder

diced onion
 



Meatballs -2

1 1/2 lbs lean beef (or a mixture of beef, pork and veal)
1 large egg, slightly beaten
1/4 cup parmesan cheese, grated (can use Romano)
1/2 cup breadcrumbs (can use more)
1/2-1 teaspoon garlic powder (or use fresh minced garlic cloves, I use about 2 tablespoons)
1-2 teaspoon salt (or to taste, I use 3 teaspoons seasoned salt, I prefer it better than white salt)
1 teaspoon black pepper (or to taste)
1/4 cup milk (use low-fat or full-fat)
1/2-1 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley or 1-2 teaspoon dried parsley


Mix all ingredients together in a large bowl.
Shape into small meatballs (at this point you can place on a sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using.
You can just drop the meatballs into simmering pasta sauce and cook them in the sauce instead of baking them or frying them first and then adding them, this produces a very soft textured meatball that just melts in your mouth, or you can bake or fry them firstly if desired.
DELICIOUS!
 



Meatloaf - Sausage with Mozz

2lbs lean ground beef
1lb whole milk mozz
1 lb sweet sausage ( out of case)
2C fresh basil or T dried
2 C Italian breadcrumbs
1 med onion chopped
1 C chopped and drained sun dried tomatoes
5 garlic cloves minced
1-1/2 T dried oregano
S&P
1 C tomato sauce - Divided
3 Lg Eggs beaten
1/2 dry red wine.

Oven to 375
combine 1st 11 ingreds.
stir in half of tomato sauces, eggs, and wine.
shape into 16x4 loaf
brush with remaining sauce

Bake appx 60-75 mins
 



Mushroom-Onion Tartlets

8 oz Cream cheese
6T butter
1.5C Flour
1lb fresh mushrooms, chopped coarsely
2C onions chopped coarsely
w Eggs
1/2 Cup dried thyme leaves
2 Cup shredded Swiss cheese

place cream cheese and 4T butter in mixer bowl about 1 minute.

add flour and beat

form mixture into ball and wrap in waxed paper and chill for 1 hour.

melt remaining butter in skillet and heat mushrooms and onions. cook till tender.

place eggs and 2T flour and thyme into bowl and mix well. Stir in cheese and mushroom mixture.

divide into 36 balls. place in greased muffin tins from and press dough ( us wooden dowel)

spoon mix into dough

bake at 375 for 15-20 mins

puffed and golden brown
 


Mushrooms -Stuffed

32 lg mushrooms
4oz parm cheese
1lb sweet sausage
4 oz ricotta
olive oil to fry
2 C chicken stock
parsley for garnish

Clean Mushrooms
remove stems and chop
sauté stems and sausage

drain oil
add ricotta, parmesan and parsley and pepper.
mix / Stuff

Place in baking dish and add stock to bottom of pan.

bake 400deg for 15-20 mins

parsley to garnish
 



Mushrooms Stuffed -2
Artichoke and Cheese Stuffed Mushrooms Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Cocktails for 8 at 6 in 30





24 large (2 1/2 to 3 inches wide) white mushrooms
1/4 cup extra-virgin olive oil, for drizzling
Salt and pepper
2 cans sliced or quartered artichoke hearts
2 cloves minced garlic
1/4 teaspoon freshly grated nutmeg, eyeball it
Pinch dried thyme
Handful grated Parmesan
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese, 8 ounces

Preheat oven to 400 degrees F.
Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat – about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.


 


Parmesan-Peppercorn Dressing
3/4 cup mayonnaise
1/2 cup grated Parmesan Cheese
1/2 teaspoon sugar
1 1/2 teaspoons coarsely ground or cracked pepper
1/4 cup milk

Combine all ingredients in a small bowl, stirring with a wire whisk until smooth.
Cover and chill.
.
 



Parmesan Peppercorn Dressing 2
· 1 pkg Kraft or Hidden Valley Ranch dressing, prepared according to package directions
· 1 tbsp cracked black pepper
· 3 tbsp grated Parmesan cheese

· Combine and mix well
· Keep refrigerated
Makes about 2-1/4 cups


 

 


Pasta - Bow Ties with Sausage *****

4T Olive oil
2Lbs sweet sausage
1 t red pepper flakes
1C diced onion
parm cheese to taste
6 cloves garlic minced
3-1/2 Lbs fresh plum tomatoes seeded and diced.
2 to 2-1/2 C heavy cream
1t salt
1-1/2 Lbs bow tie pasta

Heat oil in lg skillet
add pepper flakes
cook sausage till no longer pink
add onion and garlic
after sausage is lt brown, add tomatoes, cream and salt
thicken about 20-30 mins
mix pasta

Add Parm cheese with heavy cream @ end
 

A GARY'S TOP CHOICE DISH!

Pasta orichette
sausage tomato  mush

1lb orichette pasta
1lb hot Italian sausage casing removed
1 can plum tomato
3T olive oil
1 pkg shitake mushroom
1/2 cup grated parm

remove stems discard .slice up in strips

remove casing...break up and put in pan
when almost done. add shrooms
salt pepper. oregano opt
cherry tomato from liquidators
let simmer while pasta cooks
break up sausage with. a with spoon

sauce in pan. pasta. cheese...do in portions to mix better

 




Pastry Cream -1

2 1/4 C milk
4 Lg eggs
2/3 C sugar
1/4 C all purpose flour
1/4 C cornstarch
2 T vanilla extract

heat 2c milk till bubbles at edge
whisk eggs remaining milk and sugar
whisk flour and cornstarch
return to saucepan cook over med high heat whisking constantly till thickened and boils

reduce to low heat an stir2 minutes

remove from heat and add vanilla.
pour in a shallow dish and refrigerate .
 



Pastry Cream -2

2 C mil
1 vanilla bean split
5 egg yolks
1/2 C sugar
3 T cornstarch
2 T flour

simmer milk and van bean
combine eggs sugar, cornstarch and flour
beat with whisk till fluffy
strain the milk into the egg while stirring
return to pot an cook over low heat stirring constantly till thick
pour in To bowl and put in fridge
 

GARY'S TOPY CHOICE WINNER!

PENNE in VODKA SAUCE



5 oz Vodka
1.25 Lbs. Penne
1 Stick Butter
Ground Fresh Black Pepper
Tsp. Crushed Red Pepper
1 Cup Light Cream
1 Can Crushed Tomato (Argo)
6 whole peeled Tomato (Hunts)
Diced RED onion to taste (1/4 med size)
1 Cup Parmesan Cheese


Sweat Diced onion in some butter

Add 5 oz Vodka and bring to boil to burn off Vodka

Add Tomato when alcohol smell is gone

1 tsp Salt + tsp Fresh Pepper to taste

Simmer 30 minutes

Add Stick of Butter and Light Cream over low heat.
(if sauce is too hot cream will turn)

Keep on Low Flame for 5-10 mins.



When Penne is ready, drain well.

Add Sauce into Penne. Mix

Slowly fold in Parmesan Cheese.

Serve Hot!
 



Pepper Steak

2T veg oil
2 LBs flank steak
2 T butter
2 green peppers, diced
1/2 onion diced
2 T all purp flour
1 T tomato paste
1/4 to 1/2 C sherry
1. C beef broth
salt &b pepper to taste

Skillet on high heat . season meat with s&P. Sear on all sides about 5 minutes and return to plate and cover.( not fully cooked- will go into oven later.

reduce heat and add butter to pan. add peppers and onions. sauté till fork tender.

sprinkle flour over and cook for 2 to 4 mins.
whisk in sherry and beef broth while adding in tomato paste.
Slice meant on bias and return to pan to marinate.

Place in oven and finish cooking.
 


PESTO CREAM SAUCE
INGREDIENTS
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream
DIRECTIONS
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until

 



PESTO SAUCE 2
3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts (pignolia)
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated

 



Pesto Sauce Genovese
Recipe courtesy of Michele Urvater
Prep Time:
5 min
Inactive Prep Time:
0 min
Cook Time:
0 min
Level: 0
Serves: 4 servings
Ingredients
2 cloves garlic, crushed
2 cups, packed, coarsely chopped basil leaves
Coarse salt
1/4 tablespoon pine nuts
3 tablespoons Parmesan cheese
1/2 to 1/3 cup olive oil
Directions
In a food processor, pound the garlic, basil, pinch salt, pine nuts and cheeses into a paste. Gradually blend in olive oil; adjust seasoning.

 



PIE - KEY LIME

Graham Cracker Crust:
1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar
Filling:
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)

Topping:
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar


For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.
For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.


 



PIE -Lemon Meringue

1 C sugar
3 T corn starch
1.5 C cold water
3 Egg yolks slightly beaten
.25 C lemon juice
1 T margarine
1 baked 9" pastry shell or graham cracker crust
3 Egg Whites
.33 C sugar
graded rind of lemon
pinch of cream of tartar

in saucepan stir sugar and cornstarch, gradually add water till smooth.
stir in egg yolks .
stirring constantly bring to boil for 1 minute.
Remove from heat
stir in grated rind, lemon juice and margarine, COOL.
add cool mix to pastry shell
beat egg whites and sugar and cream of tartar till stiff peaks are formed
Place meringue on filling being sure to seal the edges.
bake 350 for 15 to 20 mins
(lightly brown top)
 


PIE -Peanut butter Pie

chocolate cookie pie crust
1 cup creamy peanut butter
8 oz cream cheese
12oz non dairy whipped topping
11.75 oz jar hot fudge
1/2 C Sugar
Drizzle design top: 2t fudge 2T peanut butter

beat peanut butter cream cheeses and sugar, fold in 3C whipped topping, spoon into shell,

cover mixture with hot fudge. cover fudge with whipped topping.

drizzle cross lines of peanut butter and fudge over top (heat to melt)

refrigerate till served

 


PIE -Peanut butter silk pie

CRUST
1C graham cracker crumbs
1/2 C unsalted dry roasted peanuts finely chopped
4 T butter melted
2 T brown Sugar

Filling
1C heavy or whipping cream
8 oz softend cream cheese
1 C granulated sugar
1 C creamy peanut butter
1 T vanilla extract
whipped cream and nuts for garnish

375Deg in 9" glass plate mix crumbs peanuts butter and brown sugar till moistened. press firmly to make crust. Bake 10 mins, cool.

in bowl beat cream till stiff peaks, in sep bowl beat cream cheese gran sugar, peanut butter an vanilla till creamy.

fold half of whipped cream into mixture, then fold remaining cream.

spread in cooled crust, fridge till firm 4 hours,
 



PIE -Pecan Pie

1 3/4 Cups Pecan Halves (7oz)
3/4 C dark corn syrup
1/2C packed brown sugar
4 T Butter
1t Vanilla extract
3 Large Eggs

heat oven to 350
chip pecans mix syrup and rest
pour filling into pie shell

bake 45-50 mins
z.
 



PIE -PUMPKIN PIE



3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
¼ teaspoon All Spice
2 eggs
1 (15-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk


In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell.

Bake at 425 degrees for 15 minutes.
Reduce temperature to 350 and bake for 45 minutes or until firm

 



PIE _Strawberry Glazed Pie – Beth Quigley and Connie Jensen

1 baked pie crust
1 cup sugar
½ cup water
1 qt. strawberries
2 cup strawberries, mashed
2 ½ Tbsp. cornstarch
1 Tbsp. butter
red food coloring
whipped cream

Fill baked pie crust with washed, hulled, whole berries, piling very high. Combine mashed berries with sugar, water and cornstarch and boil for 2 minutes until clear. Strain into a bowl. Add food coloring. Spoon sauce over berries, making sure each berry is covered. Serve with whipped cream

 



Pizziola Pork Chop / Sirloin Steak

4 pork chops
1/2 onion
1/2 red pepper
1/2 green pepper
mushrooms
1 Clove garlic
1/4c olive oil
1/2 c white wine
1c marinara sauce
1/4c chicken stock

chop mushrooms and peppers

brown meat in oil

add onion, pepper, let cook
add garlic and shrooms
add wine, sauce, stock
s+p put pork on top
cover and cook
 


Pork Chops
recipe from Paula Deen's Savannah country cookbook


Serves 6

8 medium potatoes 2 tbsp Lawry's Seasoned Salt
½ medium onion or 1 Leek
Salt and Pepper to taste 8 center-cut pork chops about ½ inch thick
White sauce (see recipe below) or 8 country pork ribs
1 cup of all purpose flour 1/3 cup vegetable oil


Preheat oven to 350o. Peel potatoes; slice ¼ inch thick and cover with cold water. Slice onion or leeks into very thin slices. Cut slices in half. Clean leeks by throwing them into bowl with cold water after you slice it (dirt will settle on bottom). Drain potatoes; layer half the potatoes in a well-greased 15x10 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half of the onion or leek slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. White sauce is very thick but that is ok.
Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350o for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious!!!!!


White Sauce

8 tbsp butter (1 stick) 4 cups of milk
½ cup all-purpose flour ¼ cup chopped fresh parsley or chives (optional)
1 to 2 teaspoons salt
½ to ¾ teaspoon pepper

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 - 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.

I substituted leeks for the onions in this recipe because it is more of a vegetable and it does have a mild onion flavor but the original recipe asks for onions. I liked it very much.

 



Pork Tenderloin (stuffed)

1 Pork Tenderloin, pounded seasoned

1/4 lb thin sliced prosciutto
1/4 c Fresh chopped parsley
1/4c grated parm
1/4 c pinoli nuts
1/2 C Shitake chopped
1/2C Reg Mushrooms sliced

cut tenderloin in sides to spread
add parm cheese
add 1 cloves garlic fine chop
add parsley
add prosciutto
add sliced mozz(not fresh)
add pine nuts

sear in pan w/ oil



deglaze 1/2c white wine


add 8oz crushed tomato
add 8os tomato paste
 



Potato Au Gratin

Butter or Pam for pan
salt and white pepper
1.5 lbs White potatoes
4oz gruyere cheese grated
12 oz half and half
2 egg yolk
peel and slice potatoes thin
place single layer of potatoes in well buttered pan
season each layer with s&p
sprinkle thin layer of cheese
Repeat layers.
top with more cheese
Heat cream and slowly add to beaten eggs.

bake uncovered 50-60 mins at 350
 


Potato twice baked

4 Russet potatoes
6 garlic cloves
1/4C half and half
1T butter
1/2 t salt
scallions
cheddar cheese for topping

heat oven to 350
wrap garlic cloves in foil
bake potatoes and garlic 1 HR
Halve potatoes ,scoop out
squeeze garlic out of skin
mash potatoes, garlic half and half butter and salt
top with cheese
broil 1 min.
 


Potatoes - Scalloped

4 medium potatoes, peeled.
(slice thin with mandolin)
3t flour
1t salt
1 C white cheddar chs shredded
1 C milk
1 t butter
paprika

Mix flour & salt

lay potatoes in bottom of 1.5 Qt pan
add flour mix layer
add cheese layer
REPEAT

after LAST layer
Add SCALDED MILK over top
Add slices of butter
Add Paprika.

BAKE 400 Deg for 25 to 35 UNCOVERED
 



Potatoes - Smashed

1 1/2 lbs red bliss potatoes
4 scallions cut 1"
1/4 C butter
1/4 C chicken broth

cook potatoes in salted water to cover 15 mins or till tender-drain
cook scallions in melted butter 4 mins.
hand mash potatoes.
stir in scallions and broth.
salt pepper to taste
 



Potatoes Lyonnais

2 Lbs white potatoes
1 Cu onions sliced thin
1/2 C butter
Salt and pepper to taste

par cook potatoes in water
and bring to a boil
allow to cool
peel and cut into 1/4 inch sliced
sauté onions in half the butter
remove onions from pan and set aside
add more butter to an
add potatoes and sauté turning as needed to brown on both sides
return onions to pan and sauté
 



Potatoes Mashed - Sour Cream

5bs russet, Idaho or eastern Pot
salt
1C sour cream
8oz Cream cheese
1/2 C unsalted butter - cut up
1/2 C heated milk
1/2 t white pepper
chopped hives or parsley for garnish

peel and cube potatoes
wash potatoes
fill 5 qt with pot and cover with water
add salt to taste

bring to full boil.
cook till tender ~15 -20 mins
drain and add cream cheese
Beat with electric mixer
beat in butter, sour cream and milk
Season with S&P

 



Quiche - asparagus and bacon

2t Dijon mustard
1/2 lb bacon -cooked crispy
1 Lb fresh asparagus - boil a few minutes to soften / blanch
1 C diced Swiss cheese
3 Eggs
1 C heavy cream
1t tarragon leaves
1t savory leaves
1 prepared pie shell

brush mustard on bottom of pie shell and bake 375 for 15 mins.

crumble bacon on bottom of pie shell.
place cooked asparagus over bacon and add 1/2 C diced cheese
prepare egg mixture, heavy cream, and spices.
Beat well and pour into shell.
Top with remaining cheese.

Bake 375 for 30mins or till firm.
 


Quiche - Broccoli cheddar

1 9oz pie crust
10oz frozen chopped broccoli about (1.5cups)
8 oz fresh mushrooms slice thin
1C Milk
3 Eggs Beaten
2 T melted margarine
1T Flour
1 t salt
pepper to taste
1 C cheddar cheese divided

oven to 375
bake crust for 10 mins
cook broccoli till tender
combine milk, eggs, margarine, flour, salt and peeper and 3/4C of the cheese
Whisk
sprinkle 1/4 C cheese over crust
layer broccoli and mushrooms on cheese
pour milk and cheese over mixture.

bake 35 to 45 Mins
 



Quiche - Seafood

2 9 inch pie shells
6 oz crabmeat
1.5 C cooked shrimp, chopped
1 C mayo
8oz Swiss cubed
2 T flour
1/2 C celery finely chopped
1/2 C scallions finely chopped
1 C white wine
4 Eggs slightly beaten

Fresh shrimp cleaned and build for about 1 minute till pink.

mix crab, shrimp, cheese , celery and scallions. Pour into 2 pie shells.

combine mayo , flour , wine and eggs. whisk then pour over the crab mixture.

Bake 350 for 30-40 Mins
 



Raspberry Macadamia cookies

4oz unsweetened chocolate
.5C milk
.5C unsalted butter
2C sugar
1 Egg beaten
2t brandy
2C flour
.5t baking soda
.5C macadamia nuts chopped
1.5C coconut shredded
1C raspberry preserves

combine chocolate and milk in sauce pan over low heat till melted. remove from heat and set aside.

large mix bowl cream butter and sugar. beat in the egg till light and creamy. add brandy, stir n melted chocolate mixture, nuts, coconut and preserves.

if batter is soft, refrigerate for 15 mins.

place scoops onto parchment lined cookie sheets and bake for 10 - 12 mins till edges are brown
350deg.
 



Rice Pilaf

2 T butter
2 T olive oil
.33 C fine diced onion
1 bay leaf
2 C long grain rice
1 Qt boiling chicken stock
salt to taste
frozen peas and carrots* (opt)

Heat butter and oil in heavy saucepot
add onion and bay leaf
sauté till tender
DO NOT BROWN
add rice and stir to coat completely with butter and olive oil
do not allow rice to brown
pour in boiling chicken stock and season with salt
cover pot tightly and place in 350 deg oven for 20 mins, till rice is fluffy and tender.
remove bay leaf and serve.

* add peas and carrots before going into oven.
 


SALAD - ARUGULA

2 Bunches arugula trimmed and washed
1/3 C olive oil
3T red wine vinegar
1T fine chopped fresh basil 4-5 Leaves

S&P
 


SALAD - Caesar

1.5 t Garlic
1 egg
4 T parmesan
2 T balsamic vinegar
2 T red wine vinegar
1t whole grain mustard
1 t Dijon mustard
1 t salt
1 t pepper
6oz vegetable oil
6 oz olive oil
2 Heads romaine lettuce
Crotons.

Combine garlic egg cheese vinegars, mustard, salt and pepper in food processor appx 1 minute
With machine on slow, add the oils.
combine until all oil is incorporated
Devein Lettuce.

 



Salad - Chicory Orange

1 Heads chicory lettuce
zest of 1 lg orange
1 orange (sectioned and cut into pieces
1 sm red onion
olive oil
red wine vinegar
s&P

Wash & cut lettuce into pieces

add orange zest orange pieces and red onion

season with s&p

mix oil an vinegar to taste

appx 1/4 to 1/2 cup of each
 



Salad - Green Bean/Potato&Tomato

1lb green beans
2med sized russet potatoes peeled and cubed
2med tomatoes cut into wedges
1 sm red onion sliced thin
1/4C chopped fresh basil
S&P to taste
3/4 C olive oil
1/2 C red wine vinegar
1 minced garlic clove.

place beans in water and bring to a boil. cook appx 10-15 mins till tender.

rinse beans under cold water and place in fridge to cool.
place potatoes in pot with cold water. cover and bring to a boil, then cook 15 to 20 mins. Drain under COLD WATER.

place beans potatoes tomatoes onion and basil in salad bowl

season with S&P

combine oil vinegar and garlic and pour over salad.
 



Salad - Joe's

2 heads romaine lettuce
1 container grape tomatoes
2 cukes sliced
1 lg Red Delicious apple cubed
1 navel orange cut small
3/4c cranberries
3/4 c walnuts
1 sm red onion sliced thin

Balsamic vinaigrette dressing
2oz balsamic vinegar
6oz olive oil 3/4 C

salt and pepper
 



SALAD - Tomato Asparagus
1 bunch asparagus
3 Large Tomatoes
Fresh Mozz
Basil leaves chopped
Vinaigrette dressing
Iceberg lettuce
Trim and blanch the asparagus
Drain, then marinate them in 1 C vinaigrette dressing
Slice each tomato into 1/4 inch slices
place bed of leaf on individual plates.
add tomato, cheese and asparagus.
pour dressing on top and add chopped basil
 



SALMON - FLORENTINE

8T butter
2T flour
3/4 C Milk
salt & white pepper
2 T Dry Sherry
10 oz fresh spinach
1 C Mushrooms Chopped
1/2 C Yellow Onions
4 green onions chopped
1t dried basil
1/2 t dried oregano
1/4 t dried thyme
6 6oz salmon filets
lemon juice
1/2 C breadcrumbs
1stick melted butter
1/c C white wine
1/4 C water
Lemon Wedges
Chopped Fresh Parsley.

Heat 2T of butter in saucepan.
Add Flour. DON'T BROWN 4-5 mins.
Add milk whisking.
Stir till thick. add S&P
Add sherry. Set aside.

Wash and blanch spinach
Dry and chop spinach
melt remaining butter in pan and sauté spinach 1-2 mins.
add mushrooms, onion,greenonion,basil, oregano, and thyme.
Sauté 5 Mins
add parm cheese and cook till melted.
combine with the white sauce.
REFRIDGE FOR 2 HOURS.

Preheat oven to 425.
Cut Salmon to stuff
add filling.
place in buttered baking pan
add wine and water to pan.
Add breadcrumbs to top
squeeze lemon over top

Bake 12-20 mins

Serve with lemon wedges and chopped parsley
 



Salmon Croquettes

SAUCE:
3/4 C mao
2t Dijon mustard
1-1/2 t whole grain mustard
1 t dried tarragon
2t capers drained and chopped
1 T parsley
1 scallion (3" of green sliced thin)
s&P to taste

2 Cans pink salmon, drained
1/2 C diced onion
1/2C diced celery
S&P
1/2 C Mayo
1 T Dijon mustard
1 Egg , beaten
1-1/2 C crushed NO SALT "Saltines"
2 T Veg or corn oil
2 T unsalted butter


Combine all sauce ingredients.
Place in fridge

Drain salmon and discard any cartilage and flake
add onion,celery,tarragon,s&p
Fold together
combine mayo and mustard into Salmon
fold in egg and 1/3 cracker crumbs
from into small patties or balls.
coat with remaining crackers
Fridge for 1 Hour.

Heat 1 T oil and butter in skillet
cook over med heat 3-4 mins per side.


 





Sambuca Shrimp

12-jumbo shrimp
4-tsp oil
3-cloves garlic, sliced
1/2-tsp butter
1-tsp flour
3-oz Sambuca
1-small tomato, diced
1 small onion, diced
1/2-cup heavy cream
Salt and pepper to taste

Clean, de-vein, and butterfly the shrimp. Add oil, garlic, and onions to a large skillet and simmer for a few minutes.

Add shrimp, flesh side down and cook until flesh is white. Add butter, sprinkle with flour, and turn shrimp over. Add Sambuca, tomatoes, cream, salt and pepper to taste.

Serve with some tender asparagus and a side of wild rice.

 


Sambucca Sauce

1 cup granulated sugar
¾ cup water
¼ cup cream
1 dessertspoon corn flour,
mixed with water to a thin paste
1 measure Sambucca

To make the syrup, bring the sugar, water and cream to the boil. Simmer for 3 minutes. Slowly add the corn flour mixture and bring once again to the boil, stirring constantly until the syrup reaches the desired consistency. Simmer for about 4 minutes. Finally add the Sambucca and pour over the warm waffles served with your favorite seasonal fruits.
 



Sangria -Tyler Florence

4 bottles dry red wine
1 cup brandy
1/2 cup sugar
2 oranges, sliced with rind
2 lemons, sliced with rind
2 apples, sliced with skin
1 honeydew melon
2 cinnamon sticks

Mix all ingredients in a gallon pitcher or punch bowl. Let flavors blend for several hours. Serve over plenty of ice.
 



Sangria Recipe courtesy Emeril Lagasse, 2003


1/2 cup sugar
1/4 cup water
1 large lemon
1 large orange
1 small apple, cored and thinly sliced
1 (750 ml.) bottle dry red wine (recommended: Rioja)
1/2 cup Grand Marnier

Combine the sugar and water in a small saucepan over medium heat and cook, stirring until sugar dissolves. Remove from heat and allow to cool. Thinly slice 1/2 of the lemon and 1/2 of the orange. Combine in large pitcher. Juice the other halves of the lemon and orange and add juice and rinds to the pitcher. Add the apple, wine, Grand Marnier and chilled syrup to the pitcher and stir until well mixed. Refrigerate until thoroughly chilled, about 2 hours. Serve straight up or on the rocks.

 



Soup - French Onion-2

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan
In a large stockpot on medium-high heat, sauté the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
 


SOUP - French Onion Soup

2.5 LBS Yellow onions sliced thin
2 oz Clarified Butter
1 Qt beef Stock
1 Qt Chicken Stock
2 oz Sherry
Toasted French bread slices
Sliced Mozzarella cheese
S&P to taste

Sauté the onions in butter over low heat. Caramelize the onions without burning.

Deglaze pan with 2 o beef stock. Cook till nearly dry and continue process until onions are very dark and evenly browned.

Add remaining beef and chicken stock

Bring to a simmer and cook 20 mins. S& p to taste - add SHERRY.

Plate SOUP AND TOP WITH SLICE OF TASTED FRENCH BREAD AND SLICE OF MOZZ CHEESE. Place UNDER broiler till cheese is melted and lightly browned.

 



Soup - Italian Wedding

1 chicken 3-4 lbs
2 heads escarole
1lb bag of carrots
1 sm onion
5-6 ribs of celery
1.5 lbs chopped meat
1 egg
3/4 - 1 C seasoned bread crumbs
slat and peppr

Acini Di Pepe Macaroni or rice

Wash chicken and remove fat
place in 8qt pot and fill 3/2 with water.
place on stove over medium flame.

peel carrots celery and onion.-dice & place in bowl

Add veg after chicken has cooked for 30 mins.

wash escarole thoroughly!!!

fill another pot halfway with water. boil water and add escarole. push escarole into pot with wooden spoon as it cooks.
*should be tender but somewhat firm - check @ 15 minutes

Cool and slice into pieces - place aside.

place meat, eggs, and breadcrumbs in a bowl. Mix well and make small meatballs.

When soup has cooked for 1.5 hours - remove chicken from the pot. Let chicken cool.

add meatballs to the pot.
shred chicken and add to pot.
add the escarole.

S&P to taste.

add cooked macaroni or rice.
 



SOUP Cream of Chicken Soup with Wild Rice Recipe #691

8 servings
2½ hours 1½ hours prep
8 ounces wild rice, uncooked (1 1/3 Cup.)
1 1/2 lbs fryer chicken, cut up
7 cups water
12 ounces mushrooms, sliced
2 tablespoons cooking oil
1 cup onions, chopped
1 cup celery, chopped
2 tablespoons instant chicken bouillon granules
3/4 teaspoon white pepper
1/2 cup butter
3/4 cup all-purpose flour
4 cups milk
3/4 cup dry sherry

*I used Superior Touch Chicken Base and it was heavenly.
Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse thoroughly.
Set partially cooked rice aside. In a large saucepan, combine the chicken and water.
Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
Strain and reserve broth.
Remove chicken meat from bones.
Cut into bite-size pieces.
In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
Remove from heat. Return broth to the saucepan.
Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 15 minutes.
In a large separate saucepan, melt the butter.
Stir in flour until it all clings together and is smooth.
Add the milk all at once and stir and cook until it's bubbly and thick.
Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry.
Heat through.

 


Spaghetti Recipe #22782

10 servings 4 quarts
1½ hours 20 min prep
2 lbs Italian sausage (mild or hot)
1 small onion, chopped
3-4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (For a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good cabernet!)
1 lb thin spaghetti
parmesan cheese

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for about an hour.
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
 



Spaghetti with Eggplant Sauce

6 to 7 peeled Italian Eggplants
peeled cut / diced/salted
1/2 Cup EVO Olive Oil
2 cloves fine chopped garlic
1/2 Cup flat leaf parsley (fresh)
1/4 Cup Fresh Basil
Fresh ground pepper
1Lb Spaghetti
2 Cups Tomato Sauce
1 T unsalted Butter
1/4 C Grated Parm
1 cup whole milk mozz cut into cubes.

Heat oil in large skillet over high heat. Cook Eggplant appx 15 mins. push eggplant to side, get oil hot, add garlic, parsley and basil. Cook Minute or 2. Toss with Eggplant. Season S+P

Cook Pasta. When Pasta done, add butter , parmesan and half diced mozz. Toss over med heat.

 



Spareribs with Chinese-Style Barbecue Sauce
For Chinese -style barbecue sauce (makes about 9 cups) and serves 8

4 ½ cups chopped onions
6 garlic cloves, minced
2 sticks (1cup) unsalted butter
3 cups canned tomato puree (1 large can)
2 cups firmly packed light brown sugar
¾ cup soy sauce
¾ cup rice vinegar
6 tablespoons chili paste with garlic (Available in oriental markets) I found a chili sauce with garlic marinade and substituted it.
12 pounds country style spareribs (I used baby spare ribs)

Make the barbecue sauce: In a large heavy saucepan cook the onion and garlic in the butter over low heat, stirring, for 15 minutes, or until softened. Add remaining sauce ingredients, bring sauce to a boil, and simmer, stirring occasionally for 30 minutes.
You can make this sauce days in advance. It will keep in the refrigerator or you can also freeze it. Cut the ribs up and blanch ribs in large kettle of simmering water for 30 minutes and drain them. Arrange ribs on cookie sheets and pour a generous amount of barbecue sauce over them and put in 300 degree oven and bake for 2 - 3 hours. Frequently turn ribs and add more sauce so they won't dry out.
You could also and I have done this, blanch the ribs put in Plastic bag and add a few cups of sauce and freeze them until you need them. When they defrost they are marinated and after you cook them the flavors are usually more intense.
Enjoy!!!!

 



St. Josephs Zeppoles

CANNOLI FILLING

Puffs
1 C water
4 T butter
1T sugar
4 Eggs
1 t grated orange zest
1 t grated lemon zest

oven 425 preheat
boil water butter and sugar in  heavy saucepan
add all flour and beat with wooden spoon over medium heat till dough leaves the sides of the pan and forms ball around spoon.

Remove from heat and quickly beat in one egg at a time.

add zest and beat till smooth and glossy

drop batter with melon baler on lightly greased pan.

bake appx 20 mins and reduce temp to 350. another 10-15 mins

cut and half and fill with connoli filling.


FILLING

3 cups ricotta impastada
1/2 cup confectioners sugar
3T grand mariner or other orange flavored liquor
.25 fine chopped candied orange peel
.25 cup fine chopped candied lemon peel
.25 cup small chocolate chips.

ricotta and sugar in mixer till smooth

add liqueur and blend / scrape down sides

fold in fruits and chips by hand.



 



Steak au poib
Boneless Sirloin Steak (2)

1/2 cup cracked peppercorn
1/2 cup melted butter
1/4 cup brandy
1/4 cup heavy cream
1 cup beef stock
1 chopped shallot half
T butter
veg oil cooking

peel shallots chop small
put peppercorn in bag and crush
trim all fat off meat
oil very hot almost smoking
dip steak in butter then peppercorn
cook rare to med rare

drain off oil
add T butter and shallot to pan
off flame add brandy
ignite brandy
add beef stock salt heavy cream
If steak is done remove
reduce sauce till thickens
pour sauce over steak


 



Strawberry Sauce

For Cheesecake / Ice-Cream

1/2 to 1C sugar
1 LB strawberries
1/4 C water

slice 1/2 of the strawberries
Blend other 1/2 of the strawberries
with 1/4 C of water in blender

simmer the sugar, the sliced, and the blended strawberries.

Stir and let boil.

Cool down, refrigerate for a few hours
 


Streusel Topping

1/2 C brown sugar
1/2 C sugar
1 T cinnamon
1/2 LB sweet Butter
2 cups walnuts chopped
2 cups flour
 


Struffli - John's

1/2 batch

3 Eggs + 1/2 Yolk
1.75 C flour
1/2 C Sugar
1/2 t Vanilla
1/2 lemon zest in filling
1/2 lemon zest in Honey
1/2 Lemon Juice in Honey
1/2 Orange Zest in filling
1/2 Orange Zest in Honey
1t Baking Powder
1/2 t Salt

Canola oil or Peanut oil
jimmy/sprinkle/ Nonpareils

Nice!

 



Struffoli Recipe 2nd best
courtesy Chef Scott Cutaneo – Le Petit Chateau




6 eggs
1 cup granulated sugar
1/2 pound butter
4 1/2 cups all-purpose flour
4 vanilla beans
2 tablespoon baking powder
1 gallon vegetable oil
1 pound honey
1 small jar candy sprinkles

Break the eggs and whisk. Put eggs through a strainer to make sure they are mixed properly. Add sugar to eggs and mix immediately to prevent sugar from burning eggs. Bring butter to room temperature. Flake butter into the flour.
Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture. Put mixture into a mixer and mix (using dough hook) and slowly add the flour. Let dough rest in a cool dry place.

Roll out the dough into small quantities. Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips. Place the 1/2-inch squares onto a baking pan.

Put vegetable oil into a large pot and bring to 350 degrees. Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil. When all dough is fried, let cool to room temperature.

In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan. Stir lightly with a large slotted spoon. Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles.



 



Stuffed Cabbage

3 med head of cabbage
3lbs ground beef
3 C cooked rice
garlic powder to taste
3 Eggs
3 12oz cans of tomato sauce
3T vinegar
3T white sugar

Boil cabbage for 15 mins or till pliable and soft.

drain and cool. remove hard outer vein

in separate bowl combine beef, rice, garlic and eggs. mix well. roll mixture up inside a leaf.

pile up the leaves in lg pot. add tomatoes sauce, vinegar an sugar and enough water to cover.

simmer over med low heat for appx 60minutes
 



Sun-Dried Tomato Cream Sauce

Submitted by: ~KAREN~
Rated: 4 out of 5 by 73 members Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 4 servings


INGREDIENTS:
1 cup heavy cream
3 tablespoons butter
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese 1/4 cup chopped sun-dried tomatoes
salt and pepper to taste
1 tablespoon pine nuts

DIRECTIONS:
1. Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

 

STEVENS CHOICE!

Swedish Meatballs-

2Lb ground beef
4 Eggs
2/3 C Breadcrumbs
2/3 C Parm cheese
4T parsley
1.5 t garlic powder
1t oregano
.5t pepper
1/2C olive oil
some demi glace mix
4oz heavy cream
1T fresh dill, chopped.

Put first 8 ingredients in bow land mix well.

form mix into 1 inch balls (60 or so) - Bake them !

1/3C demi glace and 2 C water. when hot, add hot cream and dill.

place meatballs in pan and pour demi glace over your balls.

cover and bake 350 for 20 mins.

 



Swedish Meatballs 1

2 slices white bread ,no crust
1/4c milk
3/4lb ground beef
3/4lb ground pork
small red onion grated/fine chop
1 egg
1/8 t allspice
1/4 t cardamom
1/8 t ginger
salt pepper
butter oil to fry

GRAVY

2C beef stock
w T Flour
1/4c heavy cream (more)
s+p parsley garnish

Deglaze meat with some stock for color to sauce.
 


Sweet Potatoes honey glazed

4 sweet potatoes 1.75 lbs
1/3 C honey
1/4 C butter
1t fresh thyme
1 lemon zested and sliced thin

boil 15mins in enough water to cover
peel and slice potatoes into rounds.
cook honey butter and thyme 1 min till softened
stir in potatoes and lemon slices. cook 8 mins till thickens
salt pepper, garnish with zest
 



Swiss Seafood Bites

1 Can 6-7 oz crabmeat
1 T sliced scallion
1C shredded Swiss
1/2 C Mayo
t lemon juice
Party rye slices.

Combine all and mix will.

top rye with mix.
broil 6-8 inches from heat for a few minutes (melt cheese)
 



Tiramisu

1 C hot espresso
3 T brandy
2T plus 1/2 C sugar
18 lady fingers
1/2 C milk
16 oz mascarpone cheese
3/4 C heavy cream
unsweetened cocoa

9 inch pie plate stir coffee brandy and 2 T sugar till dissolved. Cool to room temperature.

dip both sides of 9 ladyfingers in mix and soak. layer in 8 inch square dish

lg bowl stir milk and 1/2 C sugar till dissolved.
Stir in mascarpone till blended

sm bowl, stir with mixer at high speed beat cream till soft beaks, gently fold whipped cream into mascarpone mix till blended.

spread half of mix over ladyfingers.

dip remaining fingers , put on top, then add rest of mixture,

fridge 3 hours min or overnight.

top with greeted cocoa
 



Tiramisu CONNIE'S COUSINS*****
9x13 pan

6 Yolks
5 Whites
4 T sugar
1lg package pavesini (lady fingers)
2.5 - 3 C Espresso
1/4 C each
Sambucca, Amaretto, Frangelico, Kailua
16oz Mascarpone cheese at room temp.

Make 24 hours in advance

add sugar to taste to espresso and let cool
Mix liquor and espresso

Beat egg yolks and sugar.
Add in Mascarpone by and blend smooth.
Beat egg whites till firm.
mix cheese and egg whites by hand.

pour coffee mix into pie plate and dip biscuits into coffee. absorb 1/2 of biscuit, then flip over and place it in pan

layer biscuit then 1/5 of cheese layer, another layer of biscuits, then remaining cheese.

grate chocolate over top and cover with plastic wrap.

Place in fridge for 24 hours.
 



Tomato Sambucca Sauce


1 tablespoon / 15 mL extra virgin olive oil
1 cup / 250 mL minced onion
1 cup / 250 mL minced fennel
2 cloves garlic, minced
1/2 cup / 125 mL Sambucca
2 large very ripe tomatoes, chopped
1 cup / 250 mL white fish broth
1 teaspoon / 5 mL cayenne Tabasco pepper sauce
Salt
In a large skillet, sauté the onion and fennel in the olive oil until
lightly browned. Add the garlic and cook a few minutes longer. Add the
Sambucca, tomatoes, fish broth, and Tabasco. Bring the mixture to a
gentle simmer. Continue simmering gently for about 20 minutes as the
vegetables soften.
Puree the sauce in a blender until smooth and set aside.
Shortly before serving, reheat the sauce and season with salt and more
Tabasco if needed.

 


Tres Leches

1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan
For topping mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)

To finish:
Whipped cream, to cover cake
5 ounces sweetened coconut


Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple.



 



Veal Saltimbocca

1 lb veal from leg
1/4 C mozz
1/2 C Flour
1/4 C Blended oil (25olive 75veg)
Fresh Sage
S+P
Bag of Fresh washed spinach (cook and blanch)
2 T Parm Grated
1/4lb prosciutto
butter for cooking

1-2 T butter in pan, add spinach S+P to taste

Pound Veal, Season, Flour
cook in oil appx 2 mins
put veal on cookie sheet
top w/ parm cheese, prosciutto ,spinach, sage, mozz.

Bake 350 10 mins.

SAUCE
Deglaze pan with white 1/4c White wine

Add 1/2 Cup beef stock
add 1 T marinara
add 1 T Butter

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Main Course

Vegetables - Grilled Skewers

1/2 C red wine vinegar
1 C veg oil
2 cloves chopped garlic
2 t dried thyme
1 T salt
1/2 t pepper

2 med zucchini
2 med yellow zucchini
12 broccoli florets
12 cauliflower florets
sliced onions
red pepper slices
mushroom caps.

Combine Marinade and set aside
soak skewers in water
blanch all veggies except mushrooms till tender but firm.
add all veggies to marinade.
let sit for 30-45 mins.

Skewer and grill
 



WET SHOE FLY PIE




1 c. brown sugar
1 c. molasses
1 egg, slightly beaten
1 tsp. soda
1 tbsp. flour
Mix all. Add 2 cups boiling water. Chill completely. Pour into 2 pie shells (8 inch) and then mix: 1 c. brown sugar 1 tsp. soda 1 pinch of salt 1/2 c. shortening

Combine the above ingredients. These are the crumbs for on top of the shoe fly pie. Sprinkle these on the top of the liquid. Bake at 350 degrees for 35 to 45 minutes.

Shoe Fly Pie ( wet bottom ) #2

11/2 C. molasses
11/2 C. water
Place molasses and water in pan and cook over low heat but don't boil.

Add 1 1/2 tsp. baking soda and mix well.

Crumbs:

41/2 C. sifted flour
2 C. sugar
1/2 C. butter or margarine
Divide liquid into 2 deep 9" pie plates. Place crumbs on top and press some of the crumbs into the liquid with finger.

Bake at 375 degrees for 40 to 45 min.



 



WHIPPED CREAM
1tsp vanilla
1/2 C conf sugar
2 pints whipping cream

1/4 cup cocoa powder for chocolate..
 



Whipped Cream Frosting

2 C heavy or whipping cream
1/4 C conf sugar
1 t vanilla extract
 



Zeppole - GL


1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along
the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds
into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set
aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and
water over medium heat. Bring to a boil. Take pan off the heat and stir in the
flour. Return pan to the heat and stir continuously until mixture forms a ball,
about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an
electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg
completely before adding the next. Beat until smooth. If not frying immediately,
cover with plastic wrap and reserve in the refrigerator.
Meanwhile, pour enough oil into a large frying pan to reach a depth of 2
inches. Heat the oil over medium heat until a deep-fry thermometer registers 375
degrees F.
Using a small ice-cream scooper or 2 small spoons, carefully drop about a
tablespoon of the dough into the hot olive oil, frying in batches. Turn the
zeppole once or twice, cooking until golden and puffed up, about 5 minutes.
Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve
immediately.
 



Zeppole - Orange

Orange Zeppole:
1 stick butter
1/4 teaspoon salt
1/4 cup sugar
1/2 cup water
1 cup all-purpose flour
4 eggs
1 tablespoon orange zest
Vegetable oil, for frying
Orange Sugar:
1 tablespoon orange zest
1/2 cup sugar
Chocolate Sauce:
3/4 cup cream
1 cup (8 ounces) bittersweet chocolate chips
For the Orange Zeppole:
Directions
In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.
For the Orange Sugar:
Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set
aside.
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.
For the Chocolate Sauce:
Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.

 



Zeppole - Ricotta

2 lbs presto cake flour
3 lbs ricotta
3 eggs
2.5C milk

mix first 3 ingred in bolw.
add milk
should be spongy and sticky

drop in heated oil

 



Zeppole other

1C all purpose flour
2t baking powder
inch salt
1.5 t salt
2 eggs
1C ricotta
1/4t vanilla
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Dessert