1-8-05
1 Irish soda bread
2 Hot Fudge Sauce
3 Greek salad and dressing

1-15-05
Goat Cheese Phyllo Footballs
2 Rabbit Coq au Vin
3 Honey lime Cilantro Sauce

1-22-05
1 Reuben Torte
2 Pierogi
3 Pear Salsa

1-29-05
1 Shrimp Dumplings
2 Chocolate Terrine
3 Monkfish Sausage

2-5-05
1 Seafood Gumbo
2 Oysters Casino
3 Caesar Dressing

2-12-05
1 Pound Cake
2 Game Hen
3 Roasted Garlic

2-19-05
1 Hoisen Barbeque Sauce
2 Coconut Shrimp Mango Sauce
3 Shrimp and Scallop Ceviche

2-26-05
1 Mexican Eggplant Toast
2 Italian Bread Salad
3 Easy Shellfish Louis Sauce

3-5-05
1 Low Fat Crab Salad
2 Potato Pancakes
3 Grilled Shrimp W/ Cranberry Coulis

3-12-05
1 Shrimp, Pesto Pizza
2 Apple Oatmeal Muffins
3 Sweet Potato Wedges with Rosemary

3-19-05
1 Pork and Pear Sauce
2 Jerk season Blend
3 Instant pudding oatmeal cookies

3-26-05
1 Hoppin' John
2 Oriental Cucumber Salad
3 Maple Breakfast sausage

4-2-05
1 Chicken Gumbo
2 Pasta & Blue Cheese Salad
3 Potato Garlic Carrot puree

4-9-05
1 Chicken Potato Croquettes
2 Blue Cheese Butter
3 Mixed olive Relish

4-16-05
1 Chick Pea Salad
2 Coconut Rice
3 Butter milk Pancakes

4-23-05
1 Rotini Pasta in Ginger Sauce
2 Anise Sauce
3 Chardonnay Poached Pears

4-30-05
1 Cumino Grilled Chicken
2 A Balsamic Vinaigrette
3 Rice Bangkok

5-7-05
1 Green Beans with Walnuts
2 Shrimp Fritters
3 Lime & Cilantro Dressing

5-14-05
1 Tilapia in a lunch bag
2 Caramel Sauce for Deserts
3 Mediterranean Game Hen

5-21-05
1 Mediterranean Monkfish
2 Soy lemon
3 5 Min Smoked Salmon Pasta

5-28-05
1 Simple Chinese marinade
2 Roasted Red Pepper Sauce
3 Tuille Pastry

6-4-05
1 Fried Rice
2 Pounded Herb Chicken
3 Roasted Pears and Sweet Potatoes

6-11-05
1 Monkfish Kabobs
2 Crab Salad stuffed Tomatoes
3 Antipasto Platter

6-18-05
1 Maui Chicken Salad
2 Corn and Black Bean Salad
3 Strawberry Balsamic Dressing

6-25-05
1 Stilton Cheese Sauce
2 Spicy Dill Sauce
3 Basil Orange Lime Butter

7-2-05
1 Spiced Grilled Lamb Chops
2 Grilled Oriental Chicken Thighs
3 Spiced Camerons (Shrimp)

7-9-05
1 Braised Apple Cabbage & Bratwurst
2 Crock Pot Sausage Stew
3 Choc & Pntbtr Chip Cookies

7-16-05
1 Kiwi Chutney
2 Black Bean Soup
3 Pork tenderloin w/ Apples & Cranberry

7-23-05
1 Gouda Muffalata
2 Pizza Quesadiila
3 Grilled Shrimp & Red onion Skewers

7-30-05
1 Strawberry Sour Cream Dressing
2 French Bread W/ Stilton and Walnuts
3 Yorkshire Pudding

8-6-05
1 Catfish with Dry Rub
2 Vegetarian Chili With Black Beans
3 Home Made Garlic Croutons

8-13-05
1 Corn and Avocado Salsa
2 Pasta Salad w/Buffalo Mozzarella & Herbs
3 Yogurt Ginger Spice Sauce

8-20-05
1 Savory Blackberry Sauce
2 Harvest Vegetable Stew
3 Cinnamon & Brown Sugar Bacon

8-27-05
1 Roasted Pears with Curry
2 Peach Sauce
3 Smoked Trout Spread

9-3-05
1 Salmon Stuffed Cucumbers
2 Raspberry Chipotle Grilling sauce
3 Spiced Ham Balls

9-10-05
1 Grilled Apricot Salsa
2 Blackberry Bars
3 Crock Pot Stewed Fruit

9-17-05
1 Pork Chops with Orange and Mustard marinade
2 Portobello Saltembocca
3 Pear stuffed Chicken Breast

9-24-05
1 Sweet and Spice Turkey tenderloins
2 Easy red beans and rice
3 Chili-lime sauce

10-1-05
1 Snapper in Banana Leaf
2 Chocolate Covered Frozen Bananas
3 Strawberry Scone

10-8-05
1 Pumpkin Bread
2 Meringue Ghosts
3 Knockwurst Salad

10-15-05
1 Baked Ziti
2 Baked Alaska
3 Spicy Thai Noodles with Chicken & Shrimp

10-22-05
1 Diced Ostrich in Black Bean Sauce
2 Onion Tart
3 Curried Bananas

10-29-05
1 Basic Pie /tart Crust
2 Sweet Tart Crust
3 Graham Cracker/ Ginger snap Pie Crust

11-05-05
1 Snickerdoodle Cookies
2 Ice Box Cookies
3 Mexican Egg Rolls

11-12-05
1 Spiced Orange Granita
2 Food Processor Peach Sorbet
3 Sun-Dried Tomato Cream Sauce

11-19-05
1 Scotch Eggs
2 Grilled Oatmeal Stuffed Chicken Breast
3 Beer Batter

11-26-05
1 Spicy Macadamia Chicken Strips
2 Shrimp roll ups
3 Spiced roasted vegetables

12-3-05
1 Grilled Shrimp and Cheddar Sandwich
2 Baked Shrimp and Crabmeat Dip
3 Kiwi and Mandarin Orange Salad

12-10-05
1 Barbeque Joe
2 Crunchy mustard salmon fillets
3 Baked Shrimp

12-17-05
1 Stuffed Hamburgers
2 Mandarin Pork Chops
3 Crock Pot Lamb Chops

12-24-05
1 Cucumber and Corn Salad
2 Bratwurst with Gingersnap Sauce 
3 Peach Chutney

POTATOES SHOOTER 

Dolmades

Grilled Chicken in Mango Sauce

3 minced cloves of garlic

Irish Soda Bread

INGREDIENTS:

3 cups Flour please sift

1 Tbls baking powder

1 tsp salt

2 eggs beaten

2 Tbls margarine melted

2/3 cup sugar

1 1/2 Raisins 

1 1/2 cups buttermilk

METHOD:

Stir together Dry ingredients 

mix in Raisins

Combine eggs milk and margarine 

mix with dry ingredients until flour is moistened 

Bake in oven (1 hour at 350 Degrees)

will make 2 -3 loaf pans depending on size

INGREDIENTS:

 4 1/2 oz. Semisweet Chocolate

1 Tbls Vanilla Extract  Can be rum or a liqueur

2 Tbls butter 

1/2 cup Cream (heavy)

METHOD:

Cut chocolate in small pieces

Melt in double boiler do no let chocolate get warmer than 90 degrees F 

stir in remaining ingredients 

Serve warm

Greek salad and Dressing

1/2 head romaine lettuce

1/2 head iceberg lettuce

 1 Cucumber peeled seeded Diced

1 red onion 

1/2 cup black olives sliced 

1/2 cup garbanzo beans

1red pepper

2 diced ripe Tomatoes

8 oz  feta cheese crumbled 

1/2 cup green onions cut diagonally

Mix together

DRESSING INGREDIENTS:

7 minced cloves of garlic

1/2 cup salad oil

1 cup Olive Oil

1/2 cup red wine vinegar

1/4 cup red wine

2 Tbls lemon juice

2 Tbls Dijon mustard

3 Tbls fresh thyme

3 Tbls fresh oregano chopped

1 Tbls fresh sage chopped

3 Tbls fresh basil chopped

METHOD:

 Mix all ingredients together whisk in oil salt and black pepper to taste

Goat Cheese Phyllo Footballs

1 yellow onion sliced very thin

2 Tbls Olive oil

1 Tbls Butter

8 oz. Goat cheese 

1 Tbls tri colored peppercorns hand crushed

4 cloves garlic chopped 

1/2 bunch Green onions chopped 

1 Tbls fresh basil chopped

Box Phyllo Dough

1/4 to 1/3 pound of melted butter

METHOD:

Sauté onions in olive oil and Tbls butter until caramelized 

remove onions from the heat mix in remaining Ingredients

except Phyllo and melted butter.

Place a sheet of phyllo dough on cutting board brush with melted butter 

add next sheet repeat two times. Cut layered phyllo dough into 3 inch strips withwise

fold 2 Tbls cheese mixture in phyllo strips "flag" or "football" style

Brush "footballs" Bake in oven (15 minutes at 400 Degrees just before service

INGREDIENTS:

1 Rabbit cut into pieces

1/2  cup Red wine

1/4 cup seasoned flour 

1 tsp Thyme 

1/2 cup demi glace 

12 peeled pearl onions

1/2 Lb mushrooms quartered

1 Tbls olive oil

METHOD:

Coat rabbit pieces in seasoned flour

brown in olive oil remove from pan

sauté shallots and mushrooms for 5 min. add Thyme red wine and rabbit

reduce by half add demi glace simmer 30 min. until rabbit is tender.

Honey, Lime & Cilantro Sauce

1/2 cup demi glace

1 oz. lime juice

1 tsp lime zest blanched

1/8 cup honey  

1/4 cup chicken stock 

1/8 cup cilantro leaves

1 Tbls butter

METHOD:

 Simmer demi and stock 5 Min. add honey and lime juice simmer 3 min.

add zest and cilantro mount in butter check for salt serve.

Good with chicken, seafood

Rueben Torte

2  sheets puff pastry

1 Lbs. Cooked corn beef sliced thin

1/2 cup Drained Sauerkraut

8 oz. shredded Swiss cheese 

4 oz thousand island dressing

METHOD:

Line 10 inch fluted torte pan with puff pastry

use fork to prick holes in bottom of dough (Docking)

shred corned beef assemble torte corned beef on bottom then 

sauerkraut dressed with thousand island dressing top with cheese

bake 400 degrees F  for 20 minutes 

INGREDIENTS:

3 3/4 cup flour (pastry if possible)

2  large eggs

8 oz sour cream 

4 tsp water 

METHOD:

beat water and cream into eggs slowly

add liquid to flour slow form into dough knead until smooth

roll dough 1/8 inch thick using 3 in. circle cutter fill like ravioli

simmer in stock or salted water until they float

FILLING:

1 cup drained sauerkraut 

8 oz ricotta

2 eggs

1/8 cup grated Romano cheese

1/8 cup grated parmesan cheese

mix all filling items together

Pear Salsa

1 cup diced tomatoes (Canned)

1 cup Green onions cut diagonally

1 full head roasted garlic paste

1/3 cup white vinegar 

2 Tbls. honey

4 pears cored diced

2 Jalapenos remove seeds and mince

1/2 cup olive oil

METHOD:

Mix  all ingredients together check for salt and pepper

serve at room temperature or use as garnish 

Great with pork 

Shrimp Dumplings

24  won ton skins

1 Lbs. shrimp peeled

1 tsp chili paste

3 cloves garlic chopped 

1 tsp chopped cilantro

3 tsp soy sauce

1 egg white

1 shallot minced

2 tsp. basil chopped

METHOD:

Put all ingredients in food processor for 30 seconds.

place  1 Tbls. of shrimp mixture in center of wonton skin

fold over diagonally seal edges of skin with water

steam or poach for five minutes

INGREDIENTS:

1 lbs. chocolate chopped (chips)

1 1/4 cups heavy cream

2 oz Unsalted Butter  

METHOD:

Melt chocolate in double boiler do not let chocolate get warmer then 90 degrees F

and absolutely no water in the chocolate. Stir in cream and butter 

pour into plastic wrap lined mold

Monkfish Sausage

1 1/2 lbs. monkfish cleaned

3 egg whites

1 cup cream

2 Tbls. Pernod

1/2 cup small diced carrot

1/2 cup small diced celery

1/2 cup small sliced and sautéed mushrooms

2 Tbls. chopped basil

2 Tbls. chives

METHOD:

put all ingredients  except cream in food processor slowly add cream 

roll cylinders in buttered foil Bake until firm

Seafood Gumbo

1/2 pound shrimp 

1 Lbs. Red Snapper , monkfish, other seafood

2 Cups Okra Thick slice

6 Ripe Tomatoes Diced (Grow them yourself or use Canned!)

1 Leek Sliced

1 Yellow Onions Diced

1 Red Onions Diced

5 Cloves Garlic Creamed

3/4 cup celery bias Cut

2 green pepper Diced

2 red pepper diced

1 1/2 Gallons Chicken stock (broth)

3 Tbls. Corn starch

1 cup merlot wine

METHOD:

Sauté vegetables except tomato and okra add spices and stock bring to boil

whisk in  slurry of cornstarch and wine return to a boil sauté seafood add to soup with okra and tomatoes remove from heat

INGREDIENTS:

36 Oysters opened discard top shell

10 strips of bacon 

1 oz lemon juice

8 oz butter

1 green pepper fine dice

1/2 roasted red pepper skin removed fine dice

2 shallots fine dice

1/4 cup chopped parsley

Salt to taste

White pepper to taste

METHOD:

Place butter in mixer use paddle attachment to mix and soften

add peppers, shallots, parsley  and lemon juice to butter season with salt and white pepper

butter can be made in advance and refrigerated or frozen.

Cook bacon 3/4 done on griddle or in oven then large dice

Place oyster on sheet pan top each oyster with about 2 tsp butter and diced bacon

place under broiler until bacon is browned and oyster are hot (do not over cook)

Caesar Dressing

1 cup olive Oil

5 Cloves Garlic Creamed 

1/2 cup white wine vinegar

1 Tbls. Anchovy Paste

3 Tbls. finely grated Parmesan cheese

2 egg yolks

Fresh ground black pepper to taste and pinch sugar

METHOD:

Whisk all ingredients in bowl except egg yolks

Place yolks in blender and blend on medium High until they are pale yellow and slightly frothy

with blender running slowly add the mixed ingredients .

Check for salt

Pound Cake

1 Lbs Unsalted `Butter 

6-7 beaten eggs

1/4 tsp salt

1 lbs confectioner's sugar

1 1/2 Tbls Vanilla Extract

METHOD:

Cream together Sugar and Butter then mix in vanilla

sift together dry ingredients switch off adding flour mix and eggs don't over mix

bake for 80 minutes at 325 F degrees in a large loaf Pan  lined with butter parchment paper.

INGREDIENTS:

3/4 cup Seasoned flour

2 Cornish Game Hens cut in 1/4 

1/2 yellow onion Diced 

1 Red pepper Julienne

5 cloves garlic crushed

6 oz Red wine

8 oz Diced tomato with Juice (Grow them yourself or use Canned!)

2 oz olive oil

1/3 lbs Mushrooms quartered

1 tsp Brown Sugar

1 tsp tomato paste

1 oz chopped basil

1 oz chopped parsley

1 oz chopped Oregano

1 oz chopped thyme

1 large stalk celery large dice

12 oz Chicken Stock

Salt to taste

Pepper to taste

METHOD:

Heat oil in large braising pan or deep frying pan.

dredge hens in seasoned flour brown well and remove hens and set aside.

add onion, celery, peppers, mushrooms sauté for 5 minutes add garlic sauté 1 minute more.

add wine deuce volume by half add tomatoes and paste sugar, stock , and hens simmer 15 minutes.

add remaining seasonings.

Roasted Garlic

5 Tbls olive Oil

3 Head Garlic unpeeled 

1 Tbls. Kosher salt

METHOD:

Mix salt and oil.

Slice top of Garlic Heard off rub with oil and salt mixture

wrap tightly  in aluminum foil and bake 1 Hour at 325 f degrees

hoisin Barbecue Sauce

6 oz Hoisen

5 Basil Leaves Chopped

1/4 tsp Fresh ground black pepper

3 Tbls rice wine Vinegar

2 tsp butter

1 tsp dark sesame oil

1 tsp Worcestershire 

2 clove garlic minced

2 tsp honey

Splash Tabasco hickory sauce 
or more for spicier sauce

METHOD:

Combine all ingredients in sauce pan simmer 20 minutes

Will keep covered in refrigerator

INGREDIENTS:

1/2 cup Flour

1 Lbs.  medium shrimp peeled and deveined

2 Eggs 

1 oz water

3 Tbls sugar

1 cup long shred coconut 

METHOD:

Combine flour and sugar in one bowl. Beat eggs and water in second bowl. Place coconut in third bowl. Use Three step breading process .  Deep fry in 400 F degree

Mango Sauce

3 minced cloves of garlic

Serve on warm plates.

Scallop and Shrimp Ceviche

1/4 lbs. bay scallops

1/4 Lbs uncooked shrimp medium dice

6 green onion bias cut

1/2 tsp. Garlic chopped 

1 diced red pepper

1/8 cup chopped Cilantro

1/8 cup chopped basil

1/2 Tsp. Black Pepper

1/2 Tsp. White Pepper

1 Tbls. chopped parsley

1/2  tsp. Worcestershire sauce

1-2 dashes Hot sauce

4 oz. V-8 low sodium

METHOD:

Mix every thing except seafood gently stir in shrimp and scallops 

Marinated covered (4 hour Minimum) over night . Strain mix with V-8 

Serve in Cocktail glasses garnished with tortilla chips (fresh if possible)

Mexican Eggplant Toast

1 Loaf French bread

2 eggplants cut in half top to bottom

2 Roasted red peppers Diced

1 cup frozen Corn 

1 Can Garbanzo Beans (Cup)

1 cup basil chiffinade 

2 cups diced tomatoes canned drained

4 oz. balsamic vinegar

2 oz. lime juice

1 1/2 cup diced celery

2 cleaned and seeded jalapeno Finely diced

Splash Tabasco 

METHOD:

Roast eggplants skin side up for 1 hour at 350 degrees F. Remove from oven 

scoop out eggplant and chop Combine all ingredients in bowl check for salt and pepper.

Slice bread on a bias  brush with oil and lightly toast in broiler or skillet

serve eggplant dip on arranged toasts

INGREDIENTS:

6-8 oz toasted 1 inch bread cubes 

2 Cups diced  tomatoes (canned) Drained

1 red pepper medium dice

1 yellow pepper medium dice

3/4 cup chopped basil

2 oz balsamic vinegar

1 Head roasted Garlic

4 oz Olive oil

10 oz hand grated mozzarella cheese

METHOD:

Combine all ingredients in bowl check for salt and pepper

Easy Shellfish Louis Sauce

1 cup Mayonnaise

1/4 cup ketchup

6 green onion small bias cut

1 Tbls. Horseradish 

1 1/2 oz lemon juice

1/2 oz red wine vinegar

4 chopped green onions

METHOD:

Mix  together and check for salt and pepper

Low Fat Yogurt Mustard Crab Salad

1 Cup Lump Crab Meat Picked over

1 Green Onion fine Bias Cut

1 celery stalk finely Diced

2 oz finely diced red pepper 

2 oz corn kernels

1/4 cup non-fat plain yogurt

2 Tbls sour Cream 

2 tsp Brown mustard

1 lemon cut into wedges

Splash Worcestechire 

Lettuce Cups

Home made Croutons or Toasted croustini

Check for Salt and Pepper

METHOD:

Mix together Yogurt, sour cream, Brown mustard and Worcestechire 

gently toss with remaining Ingredients serve in lettuce cups with lemon wedge and Croutons

INGREDIENTS:

2 lbs baking  potatoes

1/4 cup onion small dice

2 eggs well beaten

METHOD:

Par boil potatoes in their skins (half way) peel and Grate . Sauté onions till clear mix with eggs and potatoes form into small patties pan fry in corn oil.

Grilled Shrimp with Cranberry Coulis

3 Tbls olive oil for Grilling

2 lbs Shrimp peeled and deveined (20 to 25 count)

10 soaked bamboo skewers

2 cup cranberries

4 oz orange juice

2 oz red wine 

1 Tbls blanched orange zest

3/4 cup sugar

1 tsp blanched lime zest

1 tsp blanched lemon zest

METHOD:

Boil cranberries in juice and wine and sugar for 10 minutes puree in blender add zest  hold for service. Skewer shrimp approximately 5 per skewer. bush skewers lightly with oil season with salt and pepper grill till done serve with sauce

Shrimp, Pesto French Bread Pizza

1/2 lbs shrimp 20 to 25 count

1/2 cup Pesto Sauce

1/4 Cup red Onion small dice

1/4 Cup black olive small dice

1/4 Cup mushroom quartered then sliced

1/2 lbs Grated smoked Fontina Cheese

large Baguette of French Bread

Check for Salt and Pepper

METHOD:

Peel de-vein and cut of tails on shrimp. Steam shrimp until done and shock.

Cut bread in half lengthwise and cut  to fit your oven. spread bread with pesto sauce. Sprinkle with diced and sliced vegetables. place shrimp on Bread at approximately 1/4 to 1/2 inch intervals depending on shrimp size. Top with cheese. bake at 400 Degrees F Till cheese is melted and toppings are warm.

INGREDIENTS:

1 Cup diced apples

1/4 cup walnut pieces

1 egg well beaten

1/2 Cup sugar

1 Cup oatmeal

1 Tbls baking powder

1 1/3 Cup pastry flour

1/2 Cup milk

2 oz Maple syrup

1/4 Cup melted unsalted butter

1 tsp cinnamon

METHOD:

Sift dry ingredients together stir in wet ingredients should make 1 dozen muffins.

Roasted sweet potato wedges with Rosemary

1/2 cup olive oil 

3 sweet potatoes peeled and cut into 1/16 wedges

3 Tbls fresh rosemary

salt and fresh ground black pepper

METHOD:

In a large bowl coat sweet potatoes with oil and sprinkle with Rosemary salt and fresh ground black pepper.  Bake at 350 degrees F for approx. 35 minutes depending on size of finished size of wedges.

Pork and Pear Sauce

1 1/2 lbs. Pork chops

2 cans Pear Halves in Juice

1/8 cup Brown Sugar

2 Tbls. Lemon Juice

1 tsp. Ground anise

1 Tbls. Ground Cinnamon

Oil for Cooking

Check for Salt and Pepper

METHOD:

In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, Anise and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened. 
Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan simmer 15 minutes over low heat. Remove from heat, and allow to cool. 
Season with salt and pepper and cook the pork chops , turn once. Sauce to serve. 

INGREDIENTS:

12 green onions, chopped 

1 white onion, Small Dice

1 Yellow onion, small Dice

2 jalapeno pepper, seeded and minced 

1 1/2 cup soy sauce 

1 cup  white wine vinegar 

4 oz vegetable oil 

1/4 cup brown sugar 

1 tablespoon chopped fresh Marjoram 

1 teaspoon ground cloves 

1 teaspoon ground nutmeg 

1 teaspoon ground allspice 

METHOD:

In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds. 
Place the chicken in a medium bowl, and coat with the marinate Meat or Seafood Refrigerated for 4 to 6 hours, or overnight. 
Preheat grill for high heat. 
Grill till done and serve.

Instant Pudding Oatmeal Cookies

4 cups white sugar 

1 1/2 cup butter 

12 fluid ounce can evaporated milk 

2 (3.4 ounce) package instant flavored pudding mix 

7 cups quick-cooking oats 

METHOD:

In a 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.  make in two batches or with two different flavored puddings.

Hoppin' John

INGREDIENTS:

1 cup black-eyed peas, soaked drained and boiled in 3 cups water

1 medium Red onion, small dice

1/4 Lbs Bacon Diced

1/8 tsp cayenne pepper

1 teaspoon salt

1/4 tsp dried Rosemary

1 cup uncooked rice 

Check for Salt and Pepper

METHOD:

In a  saucepan, Sauté' Bacon, onion, and spices till lightly brown add rice for 1 minute

add to Beans cook 20 minutes cover and let stand 

INGREDIENTS:

4 medium cucumbers, scored and thinly sliced

1/2 cup Rice wine vinegar 

2 oz cold water

2 tablespoons chopped basil

3 tablespoons sugar 

1/2 teaspoon salt

1 tsp Dark sesame Oil

dash pepper

METHOD:

Combine sliced cucumber with all other ingredients; cover and refrigerate for 2 to 3 hours before serving.
Marinated cucumbers recipe serves 4 to 6. 

Maple Breakfast Sausage

2 Lbs.  ground pork 

1/4 cup pure maple syrup 

1 small onion, minced 

1 tablespoon kosher  salt

2 tablespoons Cream  

1 teaspoon brown mustard seed 

2 teaspoons dried sage 

Freshly ground black pepper (fine grind) 

METHOD:

In a large bowl mix all ingredients well. Cook and test small amount check for salt and pepper. Then let stand over night refrigerated.

Stuff in casings or make into patties

Chicken Gumbo

1 1/2 Lbs. Chicken breast 3/4 inch cube

2 Cups Okra Thick slice

6 Ripe Tomatoes Diced (Grow them yourself or use Canned!)

1 Leek Sliced

1 Yellow Onions Diced

1 Red Onions Diced

5 Cloves Garlic Creamed

3/4 cup celery bias Cut

2 green pepper Diced

2 red pepper diced

1 1/2 Gallons Chicken stock (broth)

3 Tbls. Corn starch

1 cup merlot wine

METHOD:

Sauté Chicken remove from pan 

Sauté vegetables except tomato and okra add spices and stock bring to boil

whisk in  slurry of cornstarch and wine return to a boil  add chicken to soup with okra and tomatoes remove from heat

INGREDIENTS:

1 lbs tri-colored Rotini Pasta cooked shocked and tossed with olive Oil

1/4 cup walnuts 

1/4 cup Pecans 

2 tablespoons sour cream 

3/4 cup mayo

2 oz buttermilk

3/4 cup seedless red grape halves

3/4 cup cantaloupe balls

3/4 cup honey dew melon balls

1 oz course ground mustard

1 cup blue cheese crumbled

salt and fresh ground pepper to taste

METHOD:

Gently Combine  all  ingredients; cover and refrigerate for 2  hours before serving.

Potato, Carrot, Garlic Puree

1 1/2 Lbs.  peeled bakers potatoes 

3 carrots peeled chopped

2 small green onion, Bias cut 

1/2 lbs butter sliced

8 Cloves garlic peeled 

METHOD:

Simmer potatoes carrots and garlic until tender. puree in food processor stir in green onions serve hot

Check for salt and Pepper.

Chicken Potato Croquettes

1 1/2 Lbs. Peeled potatoes

1 1/2 oz finely chopped chicken

3/4 oz butter

2 Egg yolks

White pepper 

Nutmeg

salt

Oil for frying

METHOD:

Cook Potatoes in salted water until tender

In a food processor blend potatoes and butter to a smooth paste. Return mixture to a warm dry pan to make sure mixture is dry. Add chicken dry 1 minute more. shape Croquettes into 2 inch cylinders about the circumference of a wine cork.

Three Step Bread the croquettes and fry 350 degrees until golden brown.

INGREDIENTS:

1/2  lb Unsalted Butter softened

3 oz  blue cheese crumbled

salt and fresh ground pepper to taste

METHOD:

Thoroughly  Combine  all  ingredients; Roll into  1 1/2 inch  cylinders refrigerate or freeze until needed. Serve sliced on Grilled foods.

Mixed Olive Relish

1/2 cup sliced black olives 

1/2 cup sliced Green  olives 

1 red onion fine julienne

2 oz red wine vinegar 

4 oz olive oil

1 Head Roasted Garlic garlic 

2 oz lemon juice

1/4 cup chopped Basil

1/4 cup chopped Parsley

Fresh ground black pepper

METHOD:

Mix all ingredients 

Check for Ground Pepper.

Chick Pea Salad

2 Cups Garbanzo Beans

1 oz lemon juice

2 oz whole grain mustard

1/2 cup diced tomatoes

4 green onions bias cut

1 Tbls chopped dill

1/4 cup plain yogurt

1/2 cup walnut pieces

4 oz red wine vinegar

1 Seeded and minced jalapeno pepper 

1 Tbls sesame seeds

1 Tbls ground cumin

1/2 Tbls chopped cilantro

1 Tbls chopped basil

1 small head roasted Garlic (halve large one)

1 small red onion cut in half and sliced very thin

METHOD:

Mix all ingredients together chill and serve in lettuce cups

INGREDIENTS:

2 cup chicken stock

1 cup rice

1 cup toasted shredded coconut

1 small onion small dice

2 Tbls butter

1/4 cup toasted almond slivers

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

METHOD:

Sauté rice and onions of 2 minutes add remaining ingredients bring to boil bake covered at 400 degrees F for 18 minutes

Buttermilk Pancakes

2 eggs 

1 pint Buttermilk 

3 oz melted butted

1 1/2 cups pastry flour (all purpose will work)

2 tsp baking soda 

pinch salt

METHOD:

Sift dry ingredients mix wet ingredients don't  over mix batter will be some lumps pan fry in oil.

Rotini Pasta in Ginger sauce

1 lb Rotini Pasta Cooked al dente

6 Cloves Garlic Crushed

2 oz Hoisin Sauce

1/3 cup grated Ginger

4 green onions bias cut

2 oz chicken stock

2 leeks Cleaned sliced thin

2 Tbls soy sauce

1/4 cup sesame seeds

2 Tbls olive Oil 

1 Tbls peanut butter

METHOD:

Sauté in oil leeks garlic and Onions and ginger Mix remaining ingredients together. toss with pasta

INGREDIENTS:

1 cup Anise

1/4 cup heavy Cream

2 Oz  red wine vinegar

4 shallots fine dice

3/4 Lbs butter

1 1/2 0z Tomato puree

METHOD:

Sauté shallots lightly add liquid ingredients reduce by 2/3rds mount in Butter as in a burre blanc

Chardonnay Poached Pears

6 Pears not overly ripe

1 1/2 cups Chardonnay 

3 /4 cup sugar

1/2 cups water

2 tsp lemon Zest 

1 tsp Vanilla Extract

METHOD:

remove core and seeds from pear from the bottom. put remaining ingredients in deep sauce pan heat and dissolve sugar.  Bring to a boil add pears cover and simmer 25 minutes until tender

Remove from heat, chill and serve with poaching liquid

Cumino Grilled Chicken

1 Tbls Cumin (ground yourself)

4 skinless boneless Chicken Breast

3 Cloves Garlic Crushed

1 tsp honey

1 tsp tahini

1/4 tsp nutmeg

1/2 tsp ground cinnamon

1/4 tsp grated fresh Ginger

1/4 cup yellow onion small dice

METHOD:

Mix ingredients to a paste coat breasts refrigerate 1 Hour Grill until done

INGREDIENTS:

1 clove Garlic Creamed

1/4 tsp freshly ground black Pepper

1 Tbls dried Oregano

2 thinly sliced shallots

1 tsp Dijon mustard

1 1/2 oz  Balsamic Vinegar

6 oz olive oil

METHOD:

Mix all ingredients but oil slowly whisk in oil

Rice Bangkok

1/4 lbs medium grain Rice

1 Tbls olive Oil 

1 small onion 

2 cloves garlic chopped fine

1 Jalapeno pepper seeded and minced

1 tsp red pepper flakes 

1 tsp Ginger minced

1/4 tsp ground cloves

1/4 tsp turmeric

2 cup coconut milk

METHOD:

Heat oils in pan add onions then garlic add remaining spices add rice sauté lightly add coconut milk bring to boil stirring reduce heat to low simmer continue to cook until all liquid is absorbed

20 minutes.

Green Beans with walnuts

3/4 lbs. Fresh Green beans (cleaned and trimmed)

3 Tbls minced red Onion

1 Cloves Garlic Creamed

1 Tbls Butter

1 splash olive oil

1/2 cup walnut halves

METHOD:

Blanch and Shock Beans al dente. At time of service sauté onion and garlic Do Not Brown add beans and walnuts heat and serve hot.

INGREDIENTS:

3/4 lbs shrimp chopped into pieces

2Large or 3 small eggs Beaten

3 cloves garlic minced

1 oz milk

1/2 cup corn fresh or frozen

3/4 Tbls baking powder

1 Tbls minced basil

3/4 cup Flour

METHOD:

Sift together flour and Baking powder. Mix remaining ingredients  slowly add flour mixture to form batter  drop small scoops approximately 1 0z into  oil deep fry to cook 

Lime and Cilantro Dressing

2 oz. lime Juice

6 oz. olive Oil 

2 oz. white vinegar

1/4 cup chopped cilantro

1 Tbls stone ground mustard

salt

Fresh Black Pepper

METHOD:

Mix ingredients and check for salt and Pepper

Tilapia in a Lunch Bag

34 small brown paper lunch bags

2 oz olive oil

4 4 oz Tilapia Fillets

1 Red Pepper Julienne

small red onion julienne

2 clove garlic minced

1 stalk Celery flaked

3 green onion fine bias cut

1 green pepper julienne

1 large baking potato peeled & diced

White wine vinegar

salt

white pepper

METHOD:

Sauté potatoes onions garlic celery peppers until cooked through. (may be done ahead of time) brush inside of lunch bags with oil.
Place 1 fillet in each bag top with equal portions of vegetables sprinkle with white wine vinegar fold to seal bag secure with metal paper clip or staples bake at 425 for 12 minutes. 
Slice bag open roll back edges at table and serve in bag!

INGREDIENTS:

1/2 cup sugar
1/2 cup water
1 cup heavy whipping

METHOD:

In a heavy sauce pan boil water and sugar together until light brown in color add cream and bring to boil cool and serve. Serve warm or cold.

Mediterranean Game Hen

2-3 Cornish game hens

6 oz olive oil

7 cloves garlic minced

4 oz balsamic vinegar

1 small red onion diced

2 Tbls Basil

2 Tbls Oregano coarsely chopped

1 Tbls Thyme

1 Tbls Sage

1 Tbls cumin

2 Tbls parsley

METHOD:

Mix all ingredients together marinate overnight. Cut hens in half grill until done.

Mediterranean Monkfish

2 sweet roasted and peeled red peppers 

1 lbs Monk Fish

1 Red Pepper Julienne

1 red onion sliced thin

1 clove garlic minced

2 oz white vermouth

Salt

Fresh ground Black  pepper

METHOD:

Sauté onions garlic peppers until cooked through.  Add saffron and vermouth simmer five minutes place seasoned monkfish in pan cover with aluminum foil and bake  at 350 degrees for 12 minutes. 

INGREDIENTS:

3 Tbsp. rice wine vinegar 

2 Tbsp. peanut oil

2 Tbsp. soy sauce 

1 Tbsp. sesame oil

1 1/2 Tbsp. fresh lemon juice 

salt and pepper to taste 

METHOD:

In a small bowl, whisk all of the ingredients together well. Cover and 
refrigerate for up to 1 day  before using. 

Five Minute Smoked salmon pasta

1/2 lbs. Good Quality Smoked Salmon

1 Cup Heavy Cream

Fresh Ground Black Pepper

1 Tbls  Fresh Dill

METHOD:

Slice the salmon into thin strips. Heat the cream over low heat until 
bubbly and thick. Combine with salmon and chopped dill and mix. 

Serve over Pasta

Simple Chinese Marinade

4 oz Lemon juice

4 oz olive oil

2 oz Honey

2 oz Soy sauce

1 /2 tsp garlic powder

2 tsp ground ginger

1/2 tsp dried basil

1/4 tsp dried rosemary

Salt

Fresh ground Black  pepper

METHOD:

mix all ingredients use marinade in refrigerator. 

INGREDIENTS:

3 Red Pepper (Roasted)

1 Cup Water 

8 oz Whipping Cream  

1 Tbsp. Olive Oil

1 clove Garlic minced 

salt and Fresh Black pepper to taste 

METHOD:

Puree Pepper &  water in a blender/Food processor. 
Heat Oil in a pan , cook garlic briefly. Add Puree, salt, pepper. Bring to boil .
Reduce to simmer ,add cream & cook for a good 15 minutes

Tuille Pastry 

4 oz egg whites

4 oz melted butter

4 oz caster sugar

4 oz all purpose flour

METHOD:

Cream butter and sugar together slowly add the egg whites a little at a time. 
Fold in the sifted flour and beat till smooth. 
Chill for 1/2 Hour. 
Spread thinly on a non stick baking tray or onto grease proof paper using your stencil of choice.

bake at 325 Degrees F till edges become Golden Brown 

Fried Rice

41/2 cup diced carrots

1/2 cup scallions bias cut

2 oz olive oil

1 tsp dark sesame oil

2 eggs, beaten

1 clove garlic, minced

1/2 cup small fresh shrimp, rinsed and well drained

4 cups cooked white rice

2 tablespoons soy sauce

2 tablespoons chicken broth 

1/2 cup frozen corn

METHOD:

Heat 2 tablespoons of olive oil in a non-stick skillet. Add beaten eggs and tip pan to spread eggs. Cook until firm, then transfer to a plate. Chop well and set aside.

Heat 2 tablespoons olive oil in a wok over high heat. Add garlic and stir for about 30 seconds, then add shrimp and stir-fry for about 5 minutes. Add corn and carrots and mix together. Remove from heat and transfer meat mixture to a bowl.

Heat remaining olive oil and sesame oil in wok over high heat and add the rice. Stir fry for 3 to 4 minutes. Add soy sauce and chicken broth and stir fry for 3 more minutes. Gently add eggs, meat mixture, and green onions. Serve hot.

INGREDIENTS:

8 chicken, breast Beaten Flat

2 garlic cloves, minced

2 Tbls course Ground mustard

2 Tbls olive oil

1 Tbls chopped fresh rosemary

2 Tbls chopped fresh thyme

1/2 tsp coarse salt, or to taste

Freshly ground black pepper, or to taste

METHOD:

Pound breast flat and round between layers of plastic wrap. each breast to equal size.
In a small bowl, combine the garlic, mustard, oil, rosemary, thyme, salt, and pepper. Coat Chicken well marinate overnight or at least several Hours.

Place the chicken in a roasting pan, 
Set the oven at 350 degrees F cook till done approx. 40 minutes

Roasted Pears and Sweet Potatoes 

3 Lbs pears peeled cored and Quartered

2 Lbs Sweet Potatoes peeled and sliced 1/4 inch thick

8 oz butter pats or medium dice

1/2 tsp Ginger  powder

1/2 tsp Cinnamon  powder

8 oz Maple syrup

8 oz orange juice

1/2 cup loose pack brown sugar

METHOD:

In a large roasting pan layout pears and potatoes alternately mix all other ingredients pour over pears and potatoes.

bake at 375 Degrees F 1 hour (until potatoes are cooked through)

Monkfish Kabobs

1 1/3 pounds [600 g] monkfish

1 onion

1 red, yellow or orange pepper

Small pack fresh mushrooms

1 clove garlic, minced

1 stick salted butter

Salt and fresh Ground Pepper

METHOD:

Dice monkfish, onion and  pepper into 1 1/2-inch 
Combine with mushrooms; thread onto skewers. 
Sprinkle with salt and pepper
Brush with Balsamic Vinaigrette During Grilling

INGREDIENTS:

6 medium garden ripened Tomatoes hollowed for stuffing

1 pound lump crabmeat, cleaned of shells

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoons fresh lemon juice

2 dashes worstechire Sauce

1/4 teaspoon salt

2 tablespoons green onions small Bias cut

1 tablespoon minced Red onion

1 tablespoon fresh basil chopped 

1/2 teaspoon minced garlic

Splash hot red pepper sauce

Freshly ground black pepper, or to taste

METHOD:

In a bowl, combine the mayonnaise, mustard, lemon juice, worstechire, garlic, hot sauce, and salt. Whisk to combine. Fold in the green onions, red onion, and Basil. Gently fold in the crabmeat, turning to gently coat with the dressing and being careful not to break up the lumps. Adjust seasoning, to taste.

Gently stuff tomatoes

Antipasto Platter 

1 can large black California olives stuffed with bleu Cheese

1/2 Lbs Cheddar Cheese 3/4 inch dice

1 can jar artichoke hearts 

1/4 cup chopped onion 

1/4 cup sliced radishes 

1/4 cup crumbled feta cheese 

1/4 Lbs. sliced Genoa salami cut into quarters

1/4 Lbs. sliced hard salami cut into quarters

1/4 Lbs. sliced pepperoni

4 oz kalamata olives 

4 oz Pimento stuffed Green olive 

4 Roasted Sweet Peppers Julienne

METHOD:

In bowl, toss together olives, artichoke hearts, onion, radishes, and cheese. Place in middle of platter. Layer meat. Place meat and olives and. roasted sweet peppers around platter. 

Maui Chicken Salad

1 c Chicken, white meat,

1 diced Apples

1/2 cup Pineapple Chunks

1 tsp Curry Powder

1/4 cup sliced almonds

1/8 cup Raisins 

1/3 cup Mayonnaise

1/4 cup Shredded Coconut

1 Tbls Chutney

METHOD:

Combine curry, chutney and mayonnaise. Combine all other ingredients in a separate bowl. Stir dressing mixture into the chicken mixture. 

Serve in lettuce cups or bed of mixed greens

INGREDIENTS:

1 - 15 1/2-oz. cans black beans, drained and rinsed

1/2 cup frozen corn

1 red or orange bell pepper small dice

4 green onion small bias cut

1 Tbls fresh cilantro, chopped

1 Tbls fresh basil, chopped

3 tbsp. extra-virgin olive oil

3 tbsp. red wine vinegar

1 small clove garlic, finely minced

Salt and fresh ground black pepper to taste

METHOD:

Pour the beans into a colander. Pour the frozen corn on top of the beans. Rinse the vegetables with cool tap water. Drain well. Pour the beans and corn into bowl. add the peppers green onion cilantro and basil to bowl

  To make the dressing, pour the olive oil into a 2-cup glass measure. Whisk in
the vinegar, garlic, salt and black pepper. Add to the beans.

Adjust Salt and Pepper to taste.

Strawberry balsamic Dressing 

1 pint fresh strawberries

1 1/2 cup olive oil

1/2 cup balsamic vinegar

Kosher salt, and Fresh ground black pepper, to taste

METHOD:

Puree strawberries and Vinegar in food processor except oil. Next, slowly incorporate oil.

Stilton  Cheese Sauce

INGREDIENTS:

1 cup white wine

3/4 Cup double cream

6 oz stilton, crumbled

Method

To make the stilton sauce, place the wine and cream into a medium pan and bring to the boil.
Crumble the stilton into the pan, reduce the heat and simmer gently for 3-4 minutes, or until the Stilton has melted and is smooth and creamy.

INGREDIENTS:

1 Tbls butter

1 leek, white part only, finely chopped, then thoroughly washed

1 shallot, minced

1 jalapeno seeds removed, fine dice

2 garlic cloves, minced

1 cup chicken stock

1 1/2 cups lightly packed fresh dill, stems removed before measuring

2 Tbls freshly squeezed lemon juice

1 tsp salt

1 tsp freshly ground black pepper

3 Tbls sour cream 

METHOD:

Sauté Leek shallot and garlic in butter lightly. add stock reduce by 1/3. add jalapeno Dill and lemon juice salt and Pepper simmer 1 min. Stir in Sour Cream chill and serve

Adjust Salt and Pepper to taste.

Basil Orange Lime Butter 

4 oz salted butter

1 Tbls dried basil

1 tsp fresh orange rind

1/2 tsp fresh lime rind

1/2 tsp fresh lime juice

1 Tbls Shallot minced

1 clove minced Garlic

White pepper, to taste

METHOD:

Mix all ingredients chill roll into log for service and storage.

Spiced Grilled Lamb Chops

INGREDIENTS:

6 Shoulder lamb Chops

2 0z olive oil

2 Tbls lime juice

2 tsp ground coriander 

2 tsp ground fennel

1 tsp ground cumin

1/2 tsp crushed red pepper

7 cloves garlic minced

Kosher salt

fresh ground black pepper

Method

Place all the ingredients  bowl and stir until combined. Add the lamb  place in the refrigerator to marinate for 4 hours, Grill to desired doneness

INGREDIENTS:

10 chicken thighs

2 oz soy sauce

4 oz water

1/3 cup maple syrup

3 Tbls dark sesame oil

2 cloves garlic, creamed

1 Tbls minced fresh ginger root

2 tsp ground black pepper

2 tablespoons cornstarch

METHOD:

Mix the soy sauce, water, maple syrup, sesame oil, garlic, ginger, and pepper in a large zip loc plastic bag.  Place the chicken in the bag, seal, and marinate at least 2 to 4 hours in the refrigerator.

Remove chicken, Reduce marinade by 1/2 . Thicken with corn starch marinade, Grill chicken basting with marinade.

Spiced Camerons (shrimp) 

2 pounds large shrimp peeled and deveined

1 Head garlic, Roasted

1 minced chipotle chiles seeds removed

1 1/2 Tbls fresh cilantro, minced

2 Tbls fresh basil, minced

1 lime freshly squeezed lime juice

2 oz hot melted butter

1/2 tsp freshly ground black pepper

1/2 tsp kosher salt

METHOD:

Mix all ingredients except Shrimp. Baste shrimp while grilling or broiling

Braised Apple, Cabbage, Bratwurst 

INGREDIENTS:

3 bratwurst sausages

1/2 Cup chopped onions

1/2 Cup chopped apples

1/2 Cup chopped carrots

1/2 cabbage thick sliced

1/4 Tbls. fennel seeds

1/4 Tbls. Caraway seeds

1/2 cup dark beer

1/4 cup Beef stock

Method

In Brasing Pan lightly brown bratwurst. remove. Add onions and carrots sauté lightly add remaining ingredients bring to boil turn down heat . Simmer until cabbage and apples are tender.

INGREDIENTS:

1 lb cooked smoked sausage in 1/2-inch slices

3 to 4 medium potatoes, cut into 1-inch cubes

1 (15 oz.) can green beans,

1 (14.5 oz.) can chopped tomatoes, including juice

2 diced yellow onion

1 1/2 cups beef stock

METHOD:

Combine all ingredients in the slow cooker; cover and cook on low for 5 to 6 hours.

Chocolate and Peanut butter Chip Cookies

2 cup butter

1 1/2 cup brown sugar

1 1/2 cup granulated sugar

1/2 teaspoon salt

4 large eggs

1 tablespoon vanilla extract

5 cups all-purpose flour

1 teaspoon baking soda

1 cup walnuts

1 cup pecans

1 cup semi-sweet chocolate chips

1 cup peanut butter chips chips

METHOD:

Preheat the oven to 350 degrees

Cream butter, both sugars, and salt together. Add the eggs one at a time, beating after each. Beat until light and fluffy. Mix  in the vanilla extract.
Measure the flour by pouring it into the measuring cups. (If you scoop the flour from the bag, it will be packed and you will have too much flour.) Mix in the baking soda so that it is dispersed. 
Add the flour about a 1/4 at a time until mixed. Add the chips and nuts.

Drop rounded spoonfuls or small Ice cream scoops of dough on a greased baking sheet. Bake for nine to eleven minutes at 350 degrees. Place cookies on rack to cool.

Measured cookies can be frozen and used later!

Kiwi Chutney 

INGREDIENTS:

1 lbs. kiwi fruit diced

1 bananas diced

1 large yellow onions diced

1 small red onions diced

Zest of 1/2 a large lemon

1/2 oz lemons Juice

1/2 cup raisins

1/2 cup brown sugar

1/2 tsp ground ginger

1/8 tsp cayenne pepper

1 1/2 Tbls crystallized ginger

1 tsp salt

4 oz white vinegar

Method

Peel and dice the kiwifruit, dice the onions and bananas. Mix all ingredients in a saucepan and boil gently for about 1 hour until soft and thick. Stir frequently, cool. 

INGREDIENTS:

1 lb Black beans, soaked over night Drain

8 Cups chicken Stock

2 Tbls Salt

1 large yellow Onion, Diced

1 c red pepper, Diced

1 c Celery, Diced

1 c Carrots, Diced

1 oz Olive oil

6 Garlic cloves minced

1 tsp fresh ground black pepper

1 Tbls Cumin

1 Tbls White Wine vinegar

1/2 tsp Worcestechire sauce

METHOD:

Simmer beans in stock till soft.

Sauté onions, pepper, celery & carrots in olive oil till the onions turn golden brown. Add garlic, cumin, vinegar & worcestechire sauce. Cook, stirring for 3 minutes.

Drain about 1/2 c stock from beans & add it to the sauté. Cook over a low heat for 30 minutes.

Combine vegetables with beans. Cook for another 30 minutes, adding more stock if necessary. 

Pork Tenderloin with Apples & Cranberry 

1 to 1 1/2 Lbs pork tenderloin

2 Tbls cornstarch

1 tsp ground cinnamon

2 Tbls brown sugar, packed

2 Yellow or apples, peeled, cored and diced

2 Tbls dried cranberries

METHOD:

Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin.

Cook to desired doneness slice and serve with roasted fruit mixture

Gouda Muffalata

INGREDIENTS:

2 Tbls Mixed Olive Relish 

1 8-inch foccacia split in half

2 oz salami, thinly sliced

2 oz smoked ham, thinly sliced

1 oz pepperoni, thinly sliced

2 oz smoked Gouda cheese, thinly sliced

Method

Split the foccacia in half and spoon  Mixed Olive Relish  on one half of the bun. Place the  salami, smoked ham, Pepperoni, Smoked Gouda cheese on top of the olive salad. Place the remaining half of the bun on top and slice the sandwich into quarters 

INGREDIENTS:

12 oz Diced pepproni and /or Italian Sausage

2/3 cup shredded mozzarela cheese

1/4 cup finely chopped yellow Onion and /or Peppers

8 (8") flour tortillas

1 cup tomato sauce

METHOD:

Spread a layer of tomato sauce on tortillas sprinkle  other  ingredients evenly .

Roll dressed tortillas and fry in pan with minimal oil till golden brown serve immediately

Grilled Shrimp and Red Onion Skewers 

4 oz freshly squeezed lime juice

1/4 cup light coconut milk

1 tsp Brown Sugar

1 Tbls honey

1 tsp grated lime zest\

2 Lbs medium shrimp, peeled and deveined

1 red onion, cut in 3/4-inch pieces

METHOD:

In a large bowl, combine the lime juice, coconut milk, brown sugar, honey and lime zest; stir to mix. Add the shrimp and toss to evenly coat. Cover and refrigerate for 1/2 to 3/4 of an Hour
Preheat the grill to high, or heat coals until they glow red. Take the shrimp from the marinade, allowing excess to drip off, and thread them onto the skewers, alternating with pieces of red onion; you should have about 12 skewers. Throw away the marinade.

Strawberry Sour Cream Dressing

INGREDIENTS:

2 oz strawberry Jelly 

2 oz lemon Juice

16 0z Sour Cream

Method

Melt jelly in bowl add lemon juice mix in sour cream use on fresh fruit or fruit salads fro a change of pace 

INGREDIENTS:

6 oz Blue Stilton cheese (crumbled)

1 oz softened butter

1 tsp champagne vinegar

1 Tbls natural yogurt

1 oz walnuts (chopped)

1/2 baguette French Bread

8 walnut halves 

Chopped basil to garnish

METHOD:

Mix Stilton, Butter, vinegar,  yogurt and chopped nuts in bowl Spread a layer of bread top. place   the halved walnuts  evenly spaced and Broil quickly till bubbly sprinkle with chopped  basil .

Slice Diagonally and serve warm.

Yorkshire Pudding

4 oz flour

Pinch of salt

1 egg

1 cup whole milk

1 1/2 oz butter

METHOD:

In a large bowl, mix flour, milk, eggs and salt. Beat very well, to make the Yorkshire pudding batter. Quickly pour Yorkshire pudding batter over and around almost cooked meat and bake at 425 degrees for 25 minutes. Can be baked alone in a preheated baking dish.

Catfish Fillets with Dry Rub

INGREDIENTS:

4 Tbls ground paprika

4 Tbls coriander seed, toasted and crushed

4 Tbls cumin seed, toasted and crushed

4 Tbls light-brown sugar

Salt 

Fresh Ground pepper to taste

Method

Combine the ingredients in a small mixing bowl. Generously coat fish fillets, chicken, or Pork  with the dry rub before cooking.

INGREDIENTS:

1 small onion, medium Dice

1 large green bell pepper, seeded and Diced

3/4 cup Diced celery

5 cloves garlic, finely chopped

2 (14.5-ounce) cans diced tomatoes, un-drained

18 oz Vegetable stock or Broth

1/4 cup tomato paste

1 Tbls chopped fresh Basil

1 Tbls chili powder

1/2 tsp ground cumin

2 (15-ounce) cans black beans, rinsed and drained

METHOD:

Combine onion, bell pepper, celery, and garlic in large saucepan. Saute medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
Add tomatoes with juice, stock, tomato paste, Basil,  chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes.
Sour cream for Garnish

Home made Garlic Croutons

Two thick slices of bread Better the quality Better the croutons. 

2 Tbls Olive Oil

2 Tbls melted Butter 

2 Cloves Garlic, creamed

Fresh Ground Black Pepper 

METHOD:

Trim the crusts from the bread then into 3/4 inch Dice
Put the olive oil and Melted Butter and creamed garlic in a bowl. Season freshly ground black pepper. Mix well. Transfer the garlicky oil into a shallow dish. Add the bread cubes and gently mix by hand until the croutons are well coated. Place the garlic croutons on a baking tray and cook for ten minutes at 400 F degrees.
Use airtight container and store in the fridge - they'll keep one or two days.

Corn & Avocado salsa

INGREDIENTS:

2 medium ripe avocados, peeled, and small dice

1 cup fresh or frozen corn kernels

3 plum tomatoes, small dice

2 Tbls lime juice

1 Tbls finely chopped fresh Basil

1/2 tsp minced seeded Jalapenos

1/2 tsp salt

Fresh Ground black pepper

Method

In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, basil, peppers, and salt. cover and refrigerate until ready to be served.

INGREDIENTS:

1 lbs penne or shell pasta

1/2 cup extra virgin olive oil

2 clove garlic, finely minced

3 plum tomatoes, peeled and diced

2 tsp tarragon, minced 

2  tsp basil, minced

1 tsp oregano, minced

1 tsp thyme, minced

8 oz fresh mozzarella, large dice

Salt

Fresh Ground pepper to taste

METHOD:

Cook pasta al dente. Toss with olive oil minced herbs. Let pasta cool mixing occasionally. Gently mix in the tomato and mozzarella. Season to taste with salt and pepper.

Yogurt Ginger Spice Sauce

3/4 cup plain non-fat yogurt

2 tsp. grated fresh ginger

3/4 tsp. minced garlic

1/4 tsp. cumin

1 plum tomato, seeded and diced

1 green onion, sliced thin

Dash red pepper sauce

1/4 tsp. salt

1/8 tsp. freshly grated ground pepper

METHOD:

Warm yogurt in saucepan to warm not hot stir in remaining items and transfer to bowl and let cool.

Savory Blackberry Sauce

INGREDIENTS:

1/2 Pint Blackberries 

1 cup blackberry jam or preserves

4 Tbsp finely diced onion

2 small clove garlic, minced

2 tsp snipped fresh rosemary

2 tsp Dijon-style mustard

4 Tbsp butter

3/8 tsp salt

1/4 tsp fresh Ground black pepper or more to taste

Method

Combine jam, onion, thyme, mustard, and garlic. Bring to boiling, stirring frequently; immediately reduce heat. Simmer, uncovered, about 10 minutes or until sauce is slightly thickened. Remove from heat. Keep warm. Just before service gently add whole blackberries

INGREDIENTS:

2 tsp olive oil

2 Tbls minced garlic

2 cups diced red onion 

2 cups diced sweet potato 

1 cup diced turnip 

1 1/2 cup diced green pepper

2 cups diced sweet red bell pepper 

1 cup diced zucchini 

1 cup diced yellow squash

3 cup small button mushrooms

1 1/2 cup diced carrots 

64 0z chicken stock 

2 cups fresh or frozen corn kernels

1 Tbls fresh ground black pepper

1/2 cup corn starch

2 Tbls ground sage (dry)

1 Tbls whole thyme leafs (dry)

METHOD:

Heat a large soup or stock pot over a medium high flame adding the olive oil. 
Once the oil is heated add the jewel yams, turnips, carrots, red onion and minced garlic 
and sauté for 5 minutes. Add the corn, yellow squash, zucchini, mushrooms, bell peppers, thyme, sage, 
ground black pepper and continue to cook for another 5 minutes stirring often. Add 56 oz of the chicken stock 
reserving 8 oz. Bring the stew to a boil, while the stew is cooking mix the corn starch and last cup of corn stock together.
Once the stew is boiling slowly add the corn starch mixture. Reduce heat to a low simmer. Taste and adjust seasoning as need with salt and pepper.

Cinnamon & Brown Sugar Bacon

10 pieces of thick slice bacon

1/2 cup brown sugar

1/2 Tbls flour

1/8 tsp cinnamon

METHOD:

Preheat oven to 375°. lightly oil cookie sheet Combine the brown sugar and cinnamon and flour on a shallow plate. Dredge the bacon in the cinnamon-sugar mixture, making sure both sides are well covered.
Place the bacon on the baking sheet, making sure the pieces do not touch. Place in the oven and bake for 20 minutes, or until crisp. Remove from the oven and allow bacon to cool before serving.

Roasted Pears with Curry

INGREDIENTS:

4 large pears

4 Tbls butter

4 Tbls light or dark brown sugar

4 tsp curry powder, or more to taste

1/3 teaspoon salt

Method

Cut Pears into halves and core. Place pear halves in greased shallow baking pan. Combine butter, sugar, curry powder, and salt. Divide mixture into 8 parts. Place 1 part into the cavity of each pear half. Bake 375 F. for 20 to 25 minutes, or until tender.

INGREDIENTS:

3 peaches, peeled, 

1 cup fresh-squeezed orange juice

2 Tbls cornstarch

1/4 tsp ground nutmeg

METHOD:

Pour the orange juice into a blender. Add the chopped peach. Blend until smooth. Pour into a saucepan; add the cornstarch and nutmeg. Cook, stirring constantly, until thickened. Add the
remaining sliced peaches. Heat and Serve warm.

Smoked Trout Spread

1 lbs smoked trout fillets

1/2 cup diced celery

1/3 cup diced green onions

1/3 cup ricotta cheese

1/4 cup cream cheese

1 Tbls butter

1 Tbls lemon juice

1 tsp Worcestershire sauce

1/2 tsp hot sauce 

METHOD:

Combine smoked trout (broken into small pieces) with other ingredients in a food processor and blend until smooth. Serve chilled with crackers.

Salmon Stuffed Cucumbers

INGREDIENTS:

2 cucumbers Washed

8 oz cream cheese, softened 

8 oz sour cream 

4 oz package smoked salmon

2 tsp red onion fine dice 

1/2 lemon, juiced, seeds removed

1 dash worsctechire sauce 

3 Tbls dill, chopped Fresh

Salt and fresh ground pepper to taste

Method

Score cucumber by peeling along length of cucumber, (Stripes) Cut off
ends of cucumber and slice into 1 1/2 inch rounds. Using a melon baller,
scoop out the seeds and inner flesh from the top 3/4 of each cucumber
slice. Do not scoop all of the way through. Set aside. In a food processor
combine equal parts cream cheese and sour cream. Mix in salmon,
onion, lemon juice, salt and pepper, and worsctechire combining thoroughly. fill each cucumber section with pastry bag . Garnish with dill. 

INGREDIENTS:

2 tsp chipotle chiles in adobo, minced 

2 pints fresh raspberries, rinsed 

1 tbsp olive oil 

1/2 cup small diced onion 

2 tsp minced garlic 

1/2 cup cider vinegar 

1/4 cup Brown sugar 

1/2 cup granulated sugar

1/2 tsp salt 

METHOD:

In a medium saucepan, heat oil over medium-high heat. Add the onions 
and cook, stirring, until lightly caramelized, 4 min. Add the garlic for 1 min. Add the chipotles and cook, stirring continuously, for 1 min. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add both sugars and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove
from the heat and strain through a fine mesh strainer, pressing to extract as much liquid as possible. 

Spiced Ham Balls

1 C. packed brown sugar

1/4 C. stone ground mustard

1 pound ground cooked ham

1/2 pound ground fresh pork

1-1/2 cups fresh bread crumbs 

2 Tbls water

1 egg

1/8 c. minced fennel

1/8 c. minced celery

2 Tbls minced onion

1/4 tsp fresh Ground pepper

1/8 tsp ground cloves

METHOD:

Preheat oven to 350 degrees F. 

In a large bowl, mix together ham, ground pork, bread crumbs, 1 tablespoon water, egg, Fennel, celery, onion, pepper, and cloves until evenly combined.

Using about 1 Tbls. of the mixture for each, form into balls and place 1 inch apart on baking sheet. Bake for 15 minutes. Top each ball with sauce and bake 45 min. more.

For the sauce, combine remaining 1 tablespoon brown sugar, prepared mustard in a saucepan over low heat. Whisk until combined and cook about 5 minutes.

Toss cooked ham balls in remaining sauce. Serve warm in a chafing dish or crock pot

Grilled Apricot Salsa

INGREDIENTS:

3 firm ripe apricots

1 jalapeno pepper

1 medium red onion

2 tablespoons chopped Basil

1 teaspoon honey

3 Tbls olive oil, divided

salt

Fresh ground pepper

Method

Cut the apricots in half and remove pits. Cut the jalapeno in half and remove seeds. Peel the onion and cut it into half-inch slices. Lightly brush oil on all sides of the jalapeno and onion and the cut sides only of the apricots. 
Place the apricots (cut-side down), jalapeno and onions on the grill. Cook until grill marks appear, then turn and grill the other side. When a knife inserted into the apricot goes through easily and apricot juice is bubbling, remove the fruit from the grill. Remove the jalapeno and onions when grilled to a golden brown.
Cool slightly. Dice the apricot, jalapeno and onion into small pieces and toss with the basil and honey. Salt and pepper to taste.

INGREDIENTS:

2 cup butter

2 cup sugar

2 egg yolk

4 cups flour

1 1/2 cups finely chopped walnuts

20 oz blackberry preserves

METHOD:

Cream butter and sugar Blend in
the egg yolks one at a time. Mix in flour and the nuts . Divide
dough in 4 parts. Spread or press 1 part in a greased 9 x 13 pan.
Cover with the blackberry jam. Drop remaining dough by teaspoon full over
the jam, spreading to edges carefully. Bake in a 350 F oven about
until golden Aprox. 35 to 40 min. Cool and cut into squares, Triangles or shapes for compound desserts.
This should make two pans.

Crock pot Stewed Fruit

1/2 cup sugar

8 oz white raisins, pitted

8 oz dried apricots

8 oz dried pears

1 vanilla bean or 1 tsp vanilla

3 cups water

1 tsp finely grated lemon zest

2 Tbls fresh lemon juice

METHOD:

Combine all ingredients together in the Crock Pot and cook on low until the fruit is tender, 6 to 8 hours.
Serve warm or at room temperature.

Pork Chops with Orange and Mustard marinade

INGREDIENTS:

1-1/2 to 2 pounds pork chops

1/2 cup orange juice

2 Tbls prepared yellow mustard

2 Tbls dark brown sugar

1/2 tsp ground cloves

4 Tbls olive oil

Method

Place pork in zip lock bag. Mix together the remaining ingredients until
well-blended. Pour mustard mixture over over chops to marinate 2- 3 hours.
remove chops from marinade set to the side. Reduce marinade to make a thick basting sauce.
Grill pork chops until done basting with Sauce

INGREDIENTS:

4 large portabella mushrooms

About 3 Tbls Italian Dressing

4 slices prosciutto

4 slices Italian fontina cheese

2 teaspoons chopped fresh basil

METHOD:

Preheat grill or broiler. Set rack 4 to 5 inches from heat source.
Wipe mushrooms clean with damp paper towel. Remove stems for other use. Brush mushrooms on both sides with Dressing. Grill or broil mushrooms, caps toward source of heat, until tender and slightly browned, about 5 minutes. Turn and grill other side.
Place slice of prosciutto and slice of cheese inside each mushroom cap, folding to fit. Grill or broil 1 minute longer, until cheese is slightly melted. Sprinkle with Basil and serve immediately. 

Pear stuffed Chicken Breast

4 Boneless Chicken Breasts Skin on

1 Ripe Pear diced

4 Oz Ricotta Cheese

1 dash Tabasco Chipotle

1 dash Worstechire sauce

1 Tbls Fresh Chopped Thyme

1 Tbls Fresh Chopped Chives

1 Tbls Fresh Chopped Parsley

Salt and Fresh Ground Pepper, to taste

METHOD:

Using a long thin knife, cut a slit in the side of each breast to form a pocket about 1 1/2" deep and 3" long. Mix together the Ricotta cheese and pears and herbs. Season with salt and Fresh ground pepper. Stuff each chicken breast with a quarter of the cheese and Pear mixture. Season Chicken with salt and Fresh ground pepper. Refrigerate for 2 hours. Before Grilling.

Sweet and Spice Turkey tenderloins

INGREDIENTS:

1-2 lbs Turkey tenderloins 

1 (20 oz.) can pineapple slices

1 Tbls minced dried onion 

2 Tbls soy sauce

1 Tbls Jamaican jerk seasoning

3 Tbls honey 

1 Tbls vegetable oil 

1/4 tsp cinnamon 

1 Tbls lime juice 

1/4 tsp salt 

Method

Combine all ingredients except pineapple slices in a large plastic storage bag 
or in a tightly covered plastic container. Shake or stir to coat turkey well. Refrigerate  for 1-2 hours to an hour before grilling. Remove turkey from marinade; pour marinade into a small saucepan over medium heat. Grill turkey over hot coals for about 4 minutes all around, move to low heat rack on the Grill cook until don 180 degrees on thermometer. While turky is finishing grill pineapple slices for service. Put sliced turkey on a serving platter and top with hot pineapple chunks and a little of the hot marinade.

 

 

INGREDIENTS:

3 cans drained red kidney beans

1/2 Lbs diced bacon

1 tsp vegetable oil

1 Tbls all-purpose flour

1 medium onion, Dice (small)

1 cloves garlic, minced

1 cups water

1 sprig fresh parsley, minced

1 tsp salt

1 tsp red pepper

Hot cooked rice

6 medium-size green onions, bias cut

METHOD:

Rinse beans. Set aside in a Dutch oven sweat bacon 5 Min. add oil and flour ; cook over medium heat, stirring constantly, until roux is the color of a copper penny. Add onion and garlic; cook 5 minutes, stirring frequently.

Add 1 cups water, parsley, salt,  pepper, and beans; bring to a boil. Reduce heat cover and simmer ½ hours or until beans are tender and a thick gravy has formed. if necessary, add more water to prevent beans from sticking. Mound rice in the middle of serving plates. Spoon beans around rice, and sprinkle with chopped green onion. 

Chili-lime sauce

2 small green serrano chilis chopped finely (seeds removed)

1/2 cup lime juice

1/3 cup chicken stock

20 Leaves fresh cilantro

2 cloves garlic

1 tsp sugar

1/4 tsp salt 

METHOD:

Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally. Remove from heat and allow to cool. Serve warm

Snapper in Banana Leaf

INGREDIENTS:

2 pounds snapper

2 tablespoons fresh coriander root, chopped

1 1/2 tablespoons soy sauce

1 tablespoon fresh ginger, crushed

2 cloves garlic, minced

1 teaspoon black pepper

1 large banana leaf

vegetable oil

Chile Lime Sauce 

Method

Combine garlic, black pepper, coriander root and ginger in a blender or food processor. Mix into a paste. 
Add soy sauce and continue blending until well mixed. Set aside. Clean and pat dry the snapper with a paper towel.



Rub mixture over  fish. Set aside for about 30 minutes. Preheat grill.
Take a banana leaf large enough to wrap the fish and wash it thoroughly. Blanch the banana leaf in hot water for a few seconds to soften it. Remove the thick spine from the leaf and place it on a working surface shiny side down. Brush vegetable oil over the leaf. 
Place the fish on the banana leaf and fold leaf to completely enclose the fish. Secure with toothpicks or string.

Place the package on a medium hot grill and cook on each side for about 8 to 10 minutes. 
Watch carefully to prevent the banana leaf from burning. 
It's more dramatic if you open the banana leaf at the table.

INGREDIENTS:

4 medium bananas, peeled

4 wooden Popsicle sticks

1 Lbs semisweet chocolate, chopped or chips

2 Tbls unsalted butter

METHOD:

Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a Popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.

Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spread it on, if necessary). Once frozen, store the bananas in an Tupperware.

Strawberry Scone

2 cups Flour

2 tsp. Baking powder

1/2 tsp. Salt

1/4 cup Sugar

1 stick Butter, unsalted, cold

2 extra large Eggs, beaten

1/2 cup strawberry Jam

1 tsp. Vanilla extract

2 Tbsp. Butter Milk

Coarse sugar

Cream

METHOD:

Sift together first 4 dry ingredients. Cut cold butter into pieces and add to dry ingredients. Add eggs, Jam and vanilla and stir until just blended. If dough appears dry, add small amounts of Buttermilk until forms a Dough. Put  the dough on a well-floured surface. Pat or roll into 1 inch thickness  Cut into wedges Brush with cream. Sprinkle with coarse sugar. Place on  lined baking sheet and bake at 400 degrees F for approx 13 -15  minutes or until lightly browned. 

Pumpkin Bread

INGREDIENTS:

3 1/2 cups flour

2 tsp baking soda,

1 1/2 tsp salt

2 tsp cinnamon, 

2 tsp nutmeg

3 cups sugar

4 eggs beaten

2 cups of pumpkin

1/2 cup water

1 cup vegetable oil

1 cup chopped walnuts


Method

Preheat oven to 350F. Combine flour, soda, salt cinnamon, nutmeg and sugar in a large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts Mix well. divide equally in two 9x5 bread pans. Bake for aprox. 60 min.
Cool slightly and remove from pan to cool

INGREDIENTS:

Two egg whites

2/3 cup of sugar

1 teaspoon vanilla

Chocolate chips

METHOD:

Preheat the oven to 350 degrees.
Beat the egg whites until they are frothy.
Gradually add sugar, with the mixer on high speed.
Mix until the whites and sugar are stiff and form peaks.
Gently fold in the vanilla. 

Drop spoonfuls of meringue on the parchment lined cookie sheet or baking mat to form the ghosts. Keep them fairly small (about 1 inch across) 
Put two chocolate chips on each dollop of meringue to make eyes for each ghost.
Turn the oven off! Place the ghosts in the oven. leave over night The ghosts will be done in the morning. (Make sure all utensils are clean and dry before making meringue)

Knockwurst Salad

1 tsp Dijon mustard

2 Tbls olive oil

3 Tbls white wine vinegar

3 Tbls cold beef stock

1 tsp sugar

½ tsp salt

1/8 tsp fresh ground pepper

1 lbs. cooked and cooled knockwurst Julienne

1 med onion sliced thin

1 med boiled potato Diced

1 hard boiled egg sliced thin

2 dill pickles thinly sliced

METHOD:

Combine mustard, olive oil, vinegar, beef stock, sugar, salt and pepper into a bowl and whisk well. This is your dressing.   Place knockwurst, onion, potato, and pickle in large bowl. Pour dressing over salad and toss gently. chill 2 hours. Add egg just before service mix with salad. Serve on lettuce bed  with  rye bread.

Baked Ziti

INGREDIENTS:

1 pound dry ziti pasta

1 Medium yellow onion large dice

1 pound lean ground beef

6 cups Marinara sauce

6 ounces provolone cheese, sliced

12 fl oz sour cream

6 oz mozzarella cheese, shredded

2 Tbls freshly grated Asiago cheese

Method

Cook ziti pasta until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add Marinara sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated asiago cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

INGREDIENTS:

2/3 cup sugar

5 egg whites, room temperature

1 large cookie or frozen brownie

1 brick vanilla ice cream or other flavor, very firmly frozen

METHOD:

Beat egg whites until foamy. Gradually add the sugar to egg whites and beat until meringue forms stiff peaks. Cut cookie or brownie 1 inch larger than the brick of ice cream. Spread meringue over the ice cream and the base, taking care to seal completely so no ice cream is exposed.
Bake at 400° until meringue is light brown.
Serve at once.
  (Make sure all utensils are clean and dry before making meringue)

Spicy Thai Noodles with Chicken & Shrimp

16 oz Thai rice noodles

8 Tbls Fish sauce

8 Tbls Lime juice

8 Tbls Tomato puree

8 Tbls Sugar

2 Tbls Hot red pepper flakes

1 cup Ground peanuts

1 cup Vegetable oil

8 Cloves of garlic minced

2 lb Chicken cut diced

16 Very large tiger shrimp

8 Eggs lightly beaten

8 oz Bean sprouts

8 Scallions, bias cut

lemon wedges

cucumber slices

chopped coriander.

METHOD:

 Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least
half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken and shrimp, and sauté until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and coriander.

Diced Ostrich in Black Bean Sauce

INGREDIENTS:

1 lb. Ostrich, cut into 1/2 inch Dice

1 medium size Onion, Large Dice

4 ripe plum Tomatoes, Large Dice

2 medium cloves Garlic, minced

3 Tbsp Black Bean Sauce (available at Asian Markets)

7 oz canned black beans Drained

1 w Tofu deep fried , Diced 

1/2 cup Canola oil, for frying the tofu

2 tsp  Fish Sauce (available at Asian Markets)

2 Tbsp  Olive oil

some Ground pepper to taste

1 tsp Brown Sugar

Method

Sauté Ostrich in olive oil until slightly brown, for 5-6 minutes then set aside.
In the same pan with the remaining oil sauté garlic, onion, and tomatoes, stirring often until they all cook softened.
Combine the black beans, stir for 2 minutes and add the ostrich, fish sauce if needed and brown sugar, stir to incorporate and coat the sauce.
Simmer for 5 minutes then cover to cook for 4-5 minute in low heat. In another pan deep fry the tofu cubes, add them into the cooking mixture stir to coat with sauce and cook for 3 more minutes.
Serve warm with steamed white rice 

INGREDIENTS:

1- 9 inch pie shell par baked

1/2 lbs bacon (about 9 strips)

2 large white onions, sliced thin

1 tsp butter

6 sage leaves, thinly sliced

2 large eggs

1/2 cup half-and-half

1/2 tsp kosher salt

3/4 tsp freshly ground black pepper

fresh sage leaves for garnish

METHOD:

In a large sauté pan over medium heat, cook bacon until done but not crisp—about 8 to 10 minutes. Remove the bacon, reserving grease, and drain on paper towels. When cool, cut into small pieces. Meanwhile, reduce heat to low. Add onions and butter to the pan with the reserved grease. Cook, stirring occasionally, until onions turn a caramel brown color, about 30 minutes. Turn off heat and drain excess fat. Add sage and chopped bacon. Cool  Meanwhile, beat eggs and half-and-half together; add salt and pepper. Spread onion and bacon mixture into pastry shell; pour egg and cream mixture over it. Bake until tart is set, about 45 minutes to an hour. let tart rest  5 minutes before serving. Add Garnish 

Curried Bananas

1/2 cup brown sugar

1/2 cup white wine

1/2 cup orange juice

2 Tbsp lime juice

3 Tbsp butter

3/4 tsp curry powder

6 bananas peeled sliced 1 inch pieces

METHOD:

 Sauté Onions in olive oil until slightly brown, for 2 minutes add remaining ingredients simmer and coat bananas
they all are softened.

Basic Pie tart Crust

INGREDIENTS:

1 1/3 cup pastry flour

1/2 cup Crisco vegetable shortening, butter-flavored

1/2 tsp kosher salt

3 Tbls ice water

METHOD:

Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas.
Add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and chill 1/2 hour
Remove crust from refrigerator. let it rest until dough is cool but rollable
Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle.

INGREDIENTS:

1 1/2 cups Pastry flour

1/4 cup white sugar

2/3 cup butter

1 large egg, beaten

METHOD:

Preheat the oven to 400 Degrees F
 In a bowl, combine the flour, sugar and salt. Using a pastry blender cut the butter into the flour mixture until mixture resembles coarse cornmeal. Using a fork, stir in the beaten egg, until dough comes together nicely. Form pastry into a ball and chill for 1 hour.
 Roll pastry out on a lightly floured work surface into a circle slightly larger than the tart pan, place in pan and press onto bottom and edge of pan, then firmly roll the rolling pin across the top of the tart pan to trim away the excess pastry. 
 Blind-baking pastry for 10 to 12 minutes or until golden brown. to prevent the pastry from becoming too puffy and bubbling by cut out a circle of parchment or waxed paper and placing it on the tart pastry, then filling it with pastry weights, Dry beans or rice. Remove the paper and weights a 2 min. before the end of baking to allow the pastry to brown.

Graham Cracker/ Ginger snap Pie Crust

8 ounces graham cracker or Ginger snap crumbs

2 tablespoons granulated sugar

1/4 cup unsalted butter, melted

METHOD:

 Preheat oven to 350 Degrees F.
In a bowl, combine graham cracker crumbs, sugar and melted butter. Mix well; press into bottom and sides of a 9-inch pie pan.
Bake for 10 minutes. Remove from oven; allow to cool before filling. 

Snickerdoodle Cookies

INGREDIENTS:

1 cup shortening

1 1/2 cup sugar

2 eggs

2 3/4 cup flour

2 tsp cream of tartar

1 tsp soda

1/2 tsp. salt

2 Tbsp sugar

2 tsp cinnamon

METHOD:

Mix shortening, 1 1/2 cups sugar and eggs thoroughly, then add flour, cream of tartar, soda and salt. Chill dough. Roll in balls, then in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake for approx. 10 minutes at 400 degrees until lightly browned and still soft. Will still be puffy but with crinkle tops and flattened.

INGREDIENTS:

1 cup white sugar

1 cup brown sugar

1 1/2 cups fat 3/4 cup butter 3/4 cup shortening

3 eggs, beaten

1 1/2 teaspoon vanilla

1 cup chopped nuts

1 teaspoon cinnamon

4 cups flour

METHOD:

Cream fat and sugars together; add eggs and mix well.Add remaining ingredients and mix well.
Divide dough into two long rolls, and place in freezer overnight.
Pre-heat oven to 350°F.Slice very thin and bake on an ungreased cookie sheet at 350-375°F for 8-10 minutes.

Mexican Egg Rolls

1 lbs ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 Tbsp chili powder
1/2 tsp. oregano
1 tsp hot sauce
24 egg roll skins
1 Tbsp oil
1 medium green bell pepper, diced
1-2 fresh jalapenos, chopped
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. cinnamon
1/2 lb. sharp cheddar cheese, grated
2 egg whites, beaten

METHOD:

 In a heavy skillet begin to brown ground beef in 1 Tbsp. oil. Add onion, green pepper, garlic, jalapeno, salt, chili powder, cumin and cinnamon and oregano. Stir to combine and continue to stir until onion and pepper begin to soften; drain well.
Remove from heat and stir in grated cheese and Tabasco sauce.
Lay out all 24 egg roll skins flat with points facing
you (like a diamond). Place 1 heaping Tbsp. of mixture in center of each skin. Fold bottom point of skin up to cover meat mixture. Fold left and right points into the center. Lastly, fold top point down to form a roll. Brush on beaten egg whites to seal.
Heat oil in deep fryer to 350º F. Cook rolls a few at
a time in the fryer until brown approx 1 min
Drain serve warm with sour cream and or Salsa

Spiced Orange Granita

INGREDIENTS:

1/3 cup water

1/2 cup sugar

2 whole star anise

2 1/2 cups orange juice

METHOD:

In a medium saucepan over medium-high heat, bring water, sugar, and star anise to boil until sugar is dissolved. strain and remove star anise and cool syrup. Stir syrup into orange juice.

Pour mixture into a 13x9-inch baking dish. Cover tightly with plastic wrap and freeze Every 45 min. or so whisk it a bit to spread the icy granules around. The granita is done when it is just solid around the edges and still a little mushy in the middle--about three to five hours, depending on your freezer. Before serving, leave the granita out to soften before scooping it.

INGREDIENTS:

1 14-ounce bag frozen peaches, or other fruit

1/4 teaspoon almond extract

Pinch salt

3 tablespoons sugar, or to taste

Juice of half a small lemon

METHOD:

Turn fruit into a food processor. Add other ingredients and puree. Taste for sweetness and balance, adding more sugar or extract as needed. Immediately pack into cocktail or wine glasses. Top with whipped cream. Serve 

Sun-Dried Tomato Cream Sauce

3 Tbls Olive oil

1 cup Onion, medium dice

28 oz Crushed plum tomatoes in puree

1/2 cup Sun-dried tomatoes, chopped

1/4 cup Red Wine

Pepper

1/3 cup Heavy cream

Parmesan cheese

METHOD:

 Heat olive oil in skillet. Add onion and saute over medium heat for 3-4 minutes. Add tomatoes in puree, sun-dried tomatoes and wine. Bring to a boil and lower heat. Simmer for 15 minutes, stirring occasionally. Add pepper, cream. Simmer for 3-4 minutes. Serve over pasta.

Scotch Eggs

INGREDIENTS:

6 hard-boiled eggs, refrigerated

1 pound breakfast sausage

1/2 cup flour

2 eggs, beaten

3/4 cup fine bread crumbs

Vegetable oil for frying

METHOD:

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg.

Three step bread sausage covered eggs. Heat vegetable oil to 350  degrees Fahrenheit.

Deep Fry about 4-5 minutes or until sausage is cooked and browned. 
Serve warm.

INGREDIENTS:

1/2 cup Medium Oatmeal, lightly toasted

2 tbsp of Olive Oil

1/4 cup Chicken Stock

1 onions, finely chopped

Salt and Pepper to taste

METHOD:

Heat oil in a large frying pan.
Sauté onion and cook until soft and golden brown. Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently. Add the stock and allowing it to be absorbed by the oatmeal. Season with salt and Pepper

Stuff Chicken Breasts and Grill until done

Beer Batter

1 12 oz can light Beer

1 1/2 cups Flour

1/2 tsp Salt

1 Tbsp Paprika

1 cup Flour

METHOD:

Pour the beer into a large bowl. Sift the flour, salt, and paprika into
the beer, whisking until the batter is light and frothy. (The batter
may be used immediately or stored in the refrigerator for up to 1 week,
To use quickly dredge the fish/shrimp or vegetable with flour, shaking of excess then dip in 
the beer batter, coating well, and drop them into the hot fat.

Spicy Macadamia Chicken Strips

INGREDIENTS:

6 Boneless Chicken breasts, cut into strips

1/2 Cup All purpose flour

1 egg, beaten

1/2 cup plain bread crumbs

1/2 cup macadamia nuts, finely chopped

1 Tbls chopped fresh Basil

1/4 tsp ground chili powder

1/4 tsp salt

1/8 tsp fresh ground black pepper

METHOD:

Vegetable oil for pan frying
In a shallow dish, combine the bread crumbs, nuts, basil, chili powder, salt, and pepper; mix well. Place flour in shallow pan. Place the beaten egg in another shallow dish.
Three step bread the chicken (flour, egg, crumb nut mix)
In a large skillet, heat 3 tablespoons oil over moderate heat until hot and golden adding more oil as necessary

INGREDIENTS:

3 ribs celery, small dice

1/2 red onion, small dice

4 plum tomatoes, small dice

10 leaves chiffonade fresh basil

8 oz cooked salad shrimp

3/4 cup Shellfish Louis Dressing

1 head red leaf lettuce, washed 

6 large flour tortillas

METHOD:

In a large bowl, combine onion shrimp, celery, basil tomatoes; toss well. Spread equal amounts of the salad mixture on each tortilla. 
Place a lettuce leaf on top of spread roll each tortilla up over the salad mixture to seal cut each in half, and serve.

Spiced roasted vegetables

1/4 tsp fresh ground black pepper

2 medium onions, large dice

2 medium potatoes, peeled large dice

2 medium parsnips, peeled large dice

2 medium carrots, peeled large dice

1/4 cup melted butter

3 Tbls light brown sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

METHOD:

Preheat the oven to 350°F. Coat a roasting pan with nonstick cooking spray. In a large bowl, combine the onions, potatoes, parsnips, carrots, butter, brown sugar, cinnamon, nutmeg, and the salt and pepper; mix well then spoon into the pan Roast the for 1-1/2 hours, until  the vegetables are tender.

Grilled Shrimp and Cheddar Sandwich


INGREDIENTS:

16 shrimp cooked, de-veined & peeled

2 cup shredded sharp cheddar cheese shredded

1/2 tsp Tabasco chipotle sauce

2 Tbls Thousand island dressing

2 Tbls bacon crumbled into bits

8 slices of bread

4 thin tomato slices

salt & pepper to taste 

METHOD:

Chop shrimp into 1/4" pieces. Mix all ingredients in bowl check for salt and pepper.
Spread butter on each piece of bread. Spread on both sides fill sandwiches with shrimp mixture grill to golden brown as in a grill cheese sandwich

INGREDIENTS:

2-8 oz cream cheese

1 sm. can tiny shrimp, drained

1 sm. can crabmeat, drained

Dash of worscestchire sauce

4 Tbsp milk

2 Tbsp minced onion

2 Tbsp horseradish

1/2 tsp salt

1 c. shaved almonds

4 oz. grated Cheddar cheese

METHOD:

Mix cream cheese with milk, salt, horseradish and onions. Fold in crabmeat and shrimp. 
Put in casserole and top with slivered almonds. Sprinkle with grated Cheddar cheese. Bake at 375 degrees
for 15 to 20 minutes. Serve hot with favorite kind of crackers.

Kiwi and Mandarin Orange Salad

6 cups mixed salad greens

2 kiwi fruits, peeled and sliced

1 11-ounce can mandarin oranges, drained

3 thin slices of red onion

METHOD:

Rinse the salad greens thoroughly and dry. Arrange greens on plates. Scatter the kiwi, mandarin oranges, and red onions attractively on top. Serve with Balsamic Dressing.

Barbeque Joe

INGREDIENTS:

2 lbs lean ground beef

1 cup chopped onion

1 cup chopped green bell pepper

2 cup Barbarque sauce

1 Tbls worcestershire sauce

1 tsp salt 

1/2 teaspoon pepper -- or to taste

8 fresh sandwich rolls

METHOD:

Saute ground beef with onion and green pepper until browned; drain well. Add all remaining ingredients. Mix well and simmer for 15 minutes. Spoon onto hamburger buns.

INGREDIENTS:

4 - 8 ounce boneless -- skinless salmon fillets

1 cup Asian Panko crumb/flake

1/4 cup Dijon mustard

2 Tbls melted butter

2 Tbls fresh chopped parsley

METHOD:

Preheat oven to 450º 

 Brush both sides of fish with melted butter and place in a shallow baking dish  Arrange so that fillets are not touching Sprinkle lightly with seasoned salt and pepper 

In a mixing bowl place mustard, crumbs, parsley, and melted butter  Mix well to evenly distribute butter and mustard  Spread crust evenly over the tops of the fillets and press lightly   Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected 9) Bake for 8-10 minutes or until fish is no longer transparent

Baked Shrimp

1/2 cup butter

2 tablespoons white wine

2 tablespoons fresh parsley

1 tablespoon lemon juice

3 cloves garlic, minced

1 teaspoon dried basil

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

1 pound shrimp

1/4 cup bread crumbs

METHOD:

Peel and de-vein shrimp. Melt butter in 1 1/2-quart baking dish and add next 7 ingredients plus 1/4 tsp. salt. Reserve 2 Tbsp. butter sauce. Add shrimp to baking dish and stir to coat. Add reserved sauce to bread crumbs and sprinkle over shrimp. Bake at450F for 15 minutes.

Stuffed Hamburgers

INGREDIENTS:

2 pounds lean ground beef

1 Tbls Worcestershire sauce

4 oz chopped onion

4 oz chopped fresh mushrooms

4 oz chopped cooked Bacon

8 oz shredded Cheddar cheese

Salt and Pepper to taste

METHOD:

Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, Worcestershire sauce, salt and pepper until well blended. Make 8 patties. On one half of the patties, distribute the onions, mushrooms, Bacon and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling. Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.

INGREDIENTS:

1 to 1-1/2 pounds bone-in or boneless pork chops

1/4 tsp. salt

2 tsp. canola oil

1 16-ounce can whole cranberry sauce

1/4 to 1/2 tsp. ground cloves

1/4 cup brown sugar

1 10-1/2 ounce can mandarin orange segments, packed juice drained

METHOD:

Sprinkle salt on pork chops. Heat oil on medium-high in a large skillet. Brown chops on both sides. Reduce heat to medium and continue to sauté for about 5-10 minutes depending on thickness or until cooked to an internal temperature of 160°F. Remove from skillet and keep warm on a serving platter. Pour off any excess drippings. Reduce heat to low, stir in cranberry sauce, cloves and brown sugar. Stir in drained orange segments. Spoon sauce across pork chops.

Crock Pot Lamb Chops

8 large lamb chops

1 onion Large Dice

1 large carrot diced

1/2 tsp sugar

1 tsp curry powder

1 tsp ginger

1 tsp mustard

2 Tbls vinegar

2 Tbls tomato sauce

Salt and pepper

1/2 cup water

METHOD:

Put everything in Crock Pot for at least 5 hours.

Cucumber and Corn Salad


INGREDIENTS:

2 (12oz.) cans whole kernel corn, drained

3/4 cup diced cucumbers

1/4 cup diced onion

2 small tomatoes, diced

1/4 cup sour cream

2 Tbls mayonnaise

1 Tbls vinegar

1/2 tsp salt

1/4 tsp dry mustard

1/4 tsp celery salt

METHOD:

Combine corn, cucumbers, onions and tomatoes in salad bowl. Blend sour cream with mayonnaise. Add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegetables. Chill corn salad thoroughly.

INGREDIENTS:

Bratwurst

1/2 Sliced Onion

10 to 14 crushed gingersnap cookies

Salt and Fresh Ground Pepper

2 Tbls vinegar

1 tsp sugar

METHOD:

Cook pork sausages in water with a slices of onion for 20 minutes. Add gingersnaps (broken up), 
small amount of salt and pepper, vinegar, and sugar. Simmer and stir about 10 minutes.

Peach Chutney

6 yellow peaches diced

3 Tbls olive oil

2 red onions, diced

1 red bell pepper, diced

2 medium green bell peppers, diced

1 Tbls jalapeno pepper, diced

3 cups peach nectar Canned

1 cup orange juice concentrate

1 cup champagne vinegar

8 oz brown sugar

Salt and fresh ground black pepper, to taste

METHOD:

Sauté Onions, and peppers until soft add peaches 1 min.

Add remaining ingredients stirring until all sugar is dissolved

cool and store in air tight containers.

Thai Basil Chicken


INGREDIENTS:

2-3 Tbls oil for stir-frying

12 cloves garlic, finely chopped

1 Small yellow onion sliced thin

1 lbs chicken thighs (boneless), 3/4 inch dice

4 jalapeno julienne with seeds

2 soy sauce

1 1/2 Tbls Bottled fish sauce

1 cup fresh Sweet basil

Ground white pepper to taste (dash)

METHOD:

Leave the fresh basil leaves whole;
Heat pan until its surface is smoking hot. Swirl in the oil to coat the surface. Wait a few seconds for the oil to heat, then stir in the garlic for 3 seconds add the onion. Stir another 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.
Toss in the peppers Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds add the fish sauce, then stir in the fresh basil. Toss well. Stir-fry until the basil is wilted and the chicken cooked through. Sprinkle with white pepper.
Serve over steamed rice.

INGREDIENTS:

24 pitted dates

24 Smoked almonds

2 oz. goat cheese) or other medium hard white cheese

3 oz. Procuito ham - sliced very thin then cut in half lengthwise

METHOD:

Cut Goat cheese into 1/2 inch dice

Stuff dates with one piece of cheese and one almond.

Wrap stuffed date with one sheet of ham and secure with a toothpick.

Microwaved Infused Table Oil

1 Cup Olive oil

6 Cloves Garlic sliced thin

2 tsp Chopped fresh Rosemary

2 tsp Chopped fresh Rosemary

1 tsp Red pepper flakes

2 1/2 inch Lemon peel

METHOD:

Mix all ingredients microwave on high for 1 minute 30 seconds
Cool, refrigerate, serve at room Temperature