almanaccafe the almanac cafe food fun history recipes   

Issue Date: 

July 26, 2008


August 1,  2008




  2006 Recipes
1 Rueben Torte

1 Apple, Strawberry, and Pecan Salad
2 Apple Bacon & Blue Cheese Salad
3 A Balsamic vinaigrette

1 Spicy Moroccan Stew 
2 Baked Bananas with Chocolate and Walnuts 
3 Lime Cilantro Guacamole

1 Curry Tiger Shrimp 
2 Roasted Rack of Lamb w/spiced Crumb Crust
3 Chicken Breast In Puff Pastry W/Orange Sauce 

1 Steak  W/Green Peppercorn Sauce
2 Duck Breast with Blackberry sauce
3 Batter Fried Twinkies

1 Seafood stuffed potatoes
2 Bracciola
3 Stuffed Pork Rolls

1 Spice Bars
2 Roast Lamb Shoulder
3 Brown Sugar Pears

1 Andouille Sausage Meat Balls
2 Shrimp Po Boy
3 Anise Honey Butter

1 Red Pepper Cream Sauce
2 Black Truffle Sauce
3 Lime Garlic oil

1 Peppers & Scallion Cous Cous
2 Caramelized Apple-Onion Relish
3 Papaya Salsa

1 Tuna Cakes W/ Ginger Sauce
2 Grilled Honey Mustard Shrimp Skewers
3 Grilled Rabbit

1 Sun-Dried Tomato Cream Sauce
2 Red Clam Sauce
3 Spinach White beans and Italian bacon

1 Chicken Cakes
2 Grilled anchiote paste fish fillets
3 Achiote paste

1 Real Shortcakes
2 Macerated Strawberries
3 Russian Dressing

1 Basil Garlic and Asiago Bread
2 Grilled Veal Saltimbocca
3 Cubano (Cuban pork sandwich)

1 Pan Chicken Saltimboca
2 Persian Chicken
3 Apple Custard

1 Irish Soda Bread
2 Strawberry balsamic Dressing 
3 Yorkshire Pudding

1 Royal Icing
2 Lady Fingers
Crock Pot Gypsy Stew

1 Onion and feta Cheese Tart
2 Pear & Blue cheese Cheese Cake
Grilled Stuffed Veal

1 Sausage Gravy
2 New Zealand Pavlova
Rueban Bread Pudding

1 Cucumber Mint Salad
2 Mint Pesto
Apricot Chicken Skewers

1 Turkey Burgers
2 Stilton Stuffed Lamb Chops
Stilton Tortilla Pizza

1 Hot Pepper Relish
2 Pear and Gorgonzola Pasta
3 Roasted Fruit Salsa

1 Mexican Chicken
2 Jicama lime Cilantro Salad
3 Broccoli Jicama Salad

1 Mint Syrup
2 Grilled Apricot & Pineapple Skewers
3 Grilled Figs & Goat Cheese

1 Lamb W/ Rootbeer & Mint
2 Wild Rice Pancakes
3 Rosemary Buffalo Tenderloin W/ Gorgonzola Butter

1 Salmon W/ Pink Peppercorn Sauce
2 Chocolate Mint Sauce 
3 Peanut butter Fudge Sauce

1 Compote of Winter Fruits
2 Chicken Roulade
3 PeaPod and Carrot Stars with spearmint

1 Cherry Pork Tenderloin Medallions
2 Tomato-Fennel Relish
3 Lime-Jalapeno Chicken

1 Pork Loins with Pistachio Nuts 
2 Hard-boiled Egg and Blue Cheese Dip
3Prosciotto-Wrapped Grilled Plums W/Gorgonzola & Rosemary

1 Radish Salad
2 Ouzo Dressing
3Spicy Harissa And Honey Glaze

1 Brussels Sprouts & Pearl Onions in Horseradish Cream
2 Cranberry-Kiwi Slush
3Roasted Apple Compote in Phyllo Cups

1 Stuffed Zucchini
2 Blue cheese-stuffed shrimp
3Flaky Peppered Biscuits

1 Stuffed Strawberry French Toast
2 Bluegill and Sauerkraut Sandwiches
3Easy Dill Dip

1 Lobster Egg Sandwich
2 Grilled Chipotle Flank Steak Sandwiches
3Sauteed Sweet plantains

1 Mandarin Orange Bars
2 Reuben Salad Sandwiches
3Feta Olive Dip

1 Hawaiian shrimp skewers
2 Pork Chops W/Apple-Nut Stuffing
3Blackberry Szechwan Sauce

1 Roast Pork W/Banana Sauce
2 Duck Breast W/Kiwi Sauce
3Blackberry Chicken

1 Black beans, Corn and Tomatoes Relish
2 Strawberry Fritters

1 Amish stir Fry
2 Grilled fruit Kabobs
3Ginger Garlic Mayonnaise

1 Creamy Bacon Cheddar Dressing
2 Apple Pecan Coffee Cake
3Lady Finger Cookies

1 Farina Soup Dumplings
2 Salmon & Spinach lasagna
3 Smoked Salmon Rolls with Olive Cream Cheese

1 Pink Peppercorn Sauce
2 Rutabaga with Cheddar Cheese
3 Baked ziti

1 Chicken Cordon Bleu Casserole
2 Mexican Casserole 
3 Hot spiced Apple Cider 

1 Mornay Sauce
2 Roasted Potato and Parsnip
3 White Chocolate Cream Cheese Icing

1 Scallop Salad
2 Sweet Rhubarb Sauce
3 Sausage Zuchini Boats

1 Easy Bean Salsa
2 Hot Crab Dip
3 Brie W/ Kiwi & Cranberry Marmalade

1 Baked Tomatoes stuffed w/Corn Pudding
2 Strawberry Fudge Balls
3 Red Currant Sauce

1 Little Havana Shrimp
2 Avacodo Egg Rolls(Vegetarian Recipe)
3 Wasabi Butter for grilling

1 Blue Cheese and Spinach Pasta Sauce
2 Portobello Mushrooms Stuffed w/lamb
3 Walnut Green Olive spread

1 Cherry Salsa
2 Bombay Parsnips
3 Warm Apple and Cabbage slaw

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


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 



Apple, Strawberry, and Pecan Salad


2 large red apples, cored and diced

6 dried strawberries, chopped

2 stalks of celery, diced

1/2 cup fat-free lemon yogurt

2 tablespoons chopped pecans

2 carrots, peeled and grated


In a small bowl, combine the apples, dried strawberries and celery. Add yogurt and mix thoroughly. Serve on separate plates topped with almonds and garnished with grated carrots.

Apple Bacon & Blue Cheese Salad


Warmed Crispy Bacon 2 1/2 oz. coarsely chopped 

3/4 cup balsamic vinaigrette dressing 

6 cups spring greens salad mixture 

2 Granny Smith apples, cut into Large dice

1 package crumbled bleu cheese 


Place salad greens in a large salad bowl. Dress with vinaigrette and toss. Add warm bacon 3/4 of the crumbled bleu cheese and the apple pieces to the dressed greens and toss again. Top with remaining bleu cheese.

A Balsamic vinaigrette


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


Mix all ingredients but oil slowly whisk in oil

Spicy Moroccan Stew 


2 Tbsp olive oil

1 large onion, sliced

1 tsp ground cinnamon

1 eggplant, pealed and cut into 1 1/2 inch dice

1-15 oz can Chopped Italian Tomatoes

1 tsp Chili Paste or to Taste

1 parsnip, peeled and cut into 1 inch dice

1 sweet potato, peeled and cut into 1 inch dice

8 oz pack Dried Pitted Soft Apricots dice

1/4 cup Almonds, roughly chopped 

3 Tbls Basil, roughly chopped


In a large saucepan with a tight-fitting lid, heat the oil and gently cook the onion for 4-5 minutes, until starting to soften. Stir in the cinnamon and cook for 1 minute.
Stir in the eggplant and cook for a further 5 minutes until it has started to soften.
Add the chopped tomatoes, 1 1/4 Cup boiling water and the chili Paste Season, then stir in the parsnip, sweet potato and apricots. Bring to the boil, then cover and simmer for 15-20 minutes, stirring occasionally until the vegetables are tender.

Garnish with the chopped almonds and basil, and serve

Baked Bananas with Chocolate and Walnuts


4 Bananas split lengthwise

2 oz chocolate chips

4 oz chopped walnuts


Split bananas in half lengthways, place on foil and sprinkle with chunks of plain chocolate. Wrap the bananas up and bake to melt the chocolate. Serve with a sprinkling of chopped Walnuts

Lime Cilantro Guacamole


3 tbsp lime juice (or to taste)

1 Jalepeno finely chopped

1/2 cup of cilantro, finely chopped

1/2 red onion, finely diced

2 ripe avocados

Salt and freshly ground black pepper


Mix all ingredients but oil slowly whisk in oil

Curry Tiger Shrimp


2 oz vegetable oil

1 large onion, thinly sliced

2 Tbsp chopped fresh ginger

1 Jalapeno, finely chopped

1/8 tsp ground turmeric

1 tsp ground coriander

1 tsp ground cumin

1 tsp chili powder

2 Tbsp fresh, sieved tamarind

5-6 oz coconut milk

1 1/2 lbs large, raw tiger prawn tails



Heat the oil in a thick-bottomed pan over a medium heat. Add the sliced onion, and fry for 10 minutes until soft. Add the ginger and jalapeno and fry for  1 minute. Add the turmeric, coriander, cumin and chili powder. Mix well. Add the coconut cream and cook until the oil separates out from the mix.

Add the tamarind and coconut milk and bring the sauce to the boil. Reduce the heat and simmer gently for 15 minutes. Meanwhile, shell the shrimp (leaving their tails on, if you like) and remove the mud line. Wash the shrimp in cold water and drain them thoroughly.

Drop the shrimp into the sauce, add salt to taste and gently simmer until the Shrimp are cooked - about 5 minutes. The sauce should be of pouring consistency. Garnish,  and serve with rice.

Roasted Rack of Lamb w/spiced Crumb Crust


2 racks of Lamb (approx 7-8 riblets per rack)

2 teaspoons of Chinese 5 spice powder,1 tablespoon soy sauce 2-3
crushed cloves of garlic, mixed all together

2 shallots, finely chopped

2 inch piece fresh root ginger, peeled and finely chopped

1 clove garlic, crushed

3/4 oz fresh cilantro

1/2 oz  fresh flat-leaf parsley, chopped

3 oz breadcrumbs

1 Tbsp Toasted Sesame Oil


Preheat the oven to 400°F Pat the lamb dry using kitchen paper and season the meat lightly.

In a bowl, mix together all the remaining ingredients and then press the mixture onto the fatty side of the lamb racks.

Cook the 2 racks of lamb, standing up on a roasting tray with their bones interlaced, for 35-45 minutes, depending on how well cooked you like your lamb. 
If the juices are pink then the lamb will be slightly rare; for well-cooked meat wait until the juices run clear. Once cooked ,transfer the racks of lamb to a carving board, loosely cover with foil and allow to rest for 5 minutes.

Chicken Breast In Puff Pastry W/Orange Sauce


1 onion, chopped

1 clove garlic, chopped

1 1/2 c. white wine

4 oz chicken stock

4 chicken breasts, skinless boneless

Zest of 1 oranges

4 tbsp. butter

1/3 c. ground almond 

1 1/2 oranges, juiced

4 pieces puff pastry, 4x6 inch

1 egg, beaten with 2 tsp. water



Poach the chicken breasts in the onion, garlic, wine, stock for 10 minutes. Remove the chicken and set aside to cool. Add the orange zest to the stock. Boil rapidly until reduced by half. Melt butter in a saute pan. Add the almond, the orange juice, and the reduced bouillon. Let sauce thicken while stirring. Place a chicken breast on each
rectangle of puff pastry. Cover with one tablespoon of the orange sauce on each breast. Fold pastry over the chicken. Seal the edges with the egg/water mixture. Decorate the top of the pastry with cut-outs from extra pastry, if desired. Brush the pastry with egg wash. Bake at 375 degrees for 20 minutes until golden brown. Reheat the remaining sauce. Serve the chicken with the sauce on the side. 

Steak with Green Peppercorn Sauce


2 Lbs tender boneless beef steak, cut 1-1 1/2-inches thick

1 Tbls butter or margarine

1 Tbls olive or vegetable oil

6 Tbls brandy, warmed

1/2 cup minced shallots

1 to 2 Tbls dried green peppercorns

3/4 cup whipping cream

1 Tbls Dijon mustard

1 Tbls dry tarragon

Salt and Fresh ground black pepper


Trim and score fat to prevent meat from curling as it cooks Melt butter in oil in a wide frying pan over medium-high heat. add meat and cook, turning once, until well browned on both sides and done to your liking; cut to test (6 to 8 minutes for rare).
Move pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite; shake or tilt pan until flame dies. Transfer meat to a serving dish and keep warm. Add shallots to pan; cook over high heat, stirring, until shallots are soft, about 2 to 3 minutes. Add peppercorns, cream, mustard and tarragon. Bring to a boil; boil, stirring, until large, shiny bubbles form and sauce is slightly thickened, about 3 to 4 minutes. Stir in any accumulated meat juices from serving dish. Season with salt and pepper; pour over meat. 

Add the tamarind and coconut milk and bring the sauce to the boil. Reduce the heat and simmer gently for 15 minutes. Meanwhile, shell the shrimp (leaving their tails on, if you like) and remove the mud line. Wash the shrimp in cold water and drain them thoroughly.

Drop the shrimp into the sauce, add salt to taste and gently simmer until the Shrimp are cooked - about 5 minutes. The sauce should be of pouring consistency. Garnish,  and serve with rice.



Duck Breast with Blackberry sauce


2 each Whole Duck Breast, Boneless

1/2 Cup Duck stock or substitute Chicken Broth

3/4 Cup Blackberry Preserves


Fresh Ground Black Pepper


Preheat a large heavy gauge sautee pan. Salt and pepper both sides of the Duck Breast and place the breast skin side down in the sautee pan. Continue to cook the duck breast until the skin is crispy and golden brown. (Approx. 7-10 min.) Turn the duck breast over and cook 5 min. Remove the breast from the pan; discard the remaining duck fat from the pan and add the duck broth. Bring the broth to a simmer then add the Blackberry Preserves. Reduce until the sauce is thickened slightly. Keep warm. With a serrated knife slice the duck breast into several slices and arrange onto a plate and serve

Batter Fried Twinkies


6 Twinkies

bamboo skewers

4 cups vegetable oil

Flour for dusting

1 cup milk

2 tablespoons vinegar

1 Tablespoon oil

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt


Freeze Twinkies for several hours
Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate until use.
Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
Push skewers into Twinkie lengthwise, leaving excess to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.
Fry in hot oil. The Twinkie will float, so hold it under to ensure even browning. Golden in 3 to 4 min.
Remove Twinkie drain on paper towel Remove stick and allow Twinkie to cool slightly about 5 minutes before serving

Seafood Stuffed Potatoes


4 lg. potatoes

3 Tbls sea salt

1 Tbls cracked black pepper

4 Tbls pre-cooked bacon bits

4 oz sour cream

4 oz shredded smoked Gouda cheese 

1/4 c. olive or butter

2 cloves fresh garlic, minced

1 tsp salt

1 lbs large shrimp, peeled and de-veined

2 Green onions small bias cut


Bake potatoes until soft, slice in half lengthwise. Scoop out potatoes 
leaving 1/4 inch sides all around.

In a frying pan, heat olive oil or 
butter with garlic and salt. Add shrimp and cook until turning pink. Add 
all ingredients to potato mixture. Fill each potato shell. Sprinkle with paprika, 
shredded cheese and onion greens. Bake at 400° for 8-10 minutes until 
heated through and lightly browned.



1 good sized round steak, bone removed

3 hard boiled eggs, peeled and chopped coarsely

1/2 lb smoked bacon chopped medium fine

1 cup grated Asiago cheese

1 good handful of dry crushed basil

1 good handful of dry crushed rosemary

6 cloves garlic, minced

olive oil

salt to taste

fresh ground black pepper


Mix together everything but the meat and the olive oil. Add enough 
olive oil to the mixture to make a wet paste. You can add more or less of 
the filling ingredients to satisfy your taste. 

Cut the steak into three or four evenly sized pieces With the smooth 
side of the meat tenderizer pound the steak pieces as thin as you can. 
Cut away excess fat. Spread about 1-3 tablespoons of the filling over 
each piece of steak. Use all the filling.

Roll each piece of steak in whichever direction is the easiest and will
make a roll about 2 inches in diameter. With heavy string tie the rolls
in place. Brown each bracciola on all sides 

Make a very rich spaghetti sauce and add the bracciola to the sauce.
Simmer in a strong pasta sauce for about 1 1/2 hours or until very 
tender. Remove
from the sauce and remove the string. Cut into serving size pieces and
serve with the sauce on the side or with a pasta 

Stuffed Pork Rolls


4 pork chops, 2 to 3 ounces each 

1 batch of traditional Bread stuffing 

1/2 cup chicken stock

1 Tbls. olive oil 


Fresh Ground pepper to taste 


With the smooth side of the meat tenderizer pound the pork chops as 
thin as you can. Cut away excess fat. Spread about 3 to 4 tablespoons of 
the stuffing over each chop.

Roll each chop in whichever direction is the easiest and will
make a roll about 2 inches in diameter. With heavy string tie the rolls
in place. Brown each pork roll on all sides 

Place the browned pieces in a casserole dish. Pour the stock over the 
rolls in the Cover tightly with aluminum foil, place in preheated 230 
degree oven, and braise slowly for two hours. 
When done, remove from braising liquid and remove the kitchen string 
from each piece. Serve 


Spice Bars


1/4 cup currants

1/2 cup molasses

1/4 cup chopped nuts

1 tsp cinnamon

1/2 tsp cloves

1/4 tsp mace

1/4 tsp nutmeg

2 cups flour

4 Tbls butter

1/2 cup sugar

1/2 tsp salt

2 eggs

1 tsp baking soda

1/2 tsp cream of tartar


Preheat the oven to 350°F. Grease a 9 X 13-inch cake pan or some 
cookie sheets. Toss the currants and the chopped nuts in 1/4 cup 
of the flour; set aside.

Cream the butter, then add the sugar and blend well. Add the salt, 
eggs, and molasses and beat well. Mix together the remaining 1 3/4 cups 
flour, the baking soda, cream of tartar, cinnamon, cloves, mace and 
nutmeg; add to the butter-sugar-egg mixture and beat thoroughly.

Stir in the raisins and nuts. Spread in the pan. Bake only until the 
top is firm and the center chewy, about 15-20 minutes for the squares. 
Cut into patterns for compound deserts


Roast Lamb Shoulder


2 large clove garlic, minced

1 Tbls all-purpose flour

2 tsp salt

dash pepper

1 Tbls lemon juice

1 lamb shoulder roast, boneless, about 3 to 4 pounds


Combine minced garlic, flour, salt, pepper, and lemon juice, rub all 
over roast. Place lamb on a large sheet of heavy duty foil; wrap and 
secure edges of foil. Place wrapped roast in a shallow roasting pan.
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Roast at 425° for 3 hours, or until a meat thermometer registers about 
170°. Open foil the last 30 minutes or roasting. Remove meat to a 

For Pan Gravy
Pour pan juices into a 2-cup measuring cup and add water to make 1 3/4 
cups. Transfer meat juices to a saucepan and place over medium heat. 
Put 3 tablespoons flour in a small cup or bowl; stir in 1/2 cup cold 
water. Pour into the meat juice mixture; cook, stirring constantly, until 

Brown Sugar Pears


1/4 c Unsalted butter; (1/2 stick)

1/2 c Golden brown sugar; (packed)

4 large Firm but ripe pears; (about 1 1/2 pounds), peeled, halved, cored,

each half cut lengthwise into 6 slices

4 tsp Fresh lemon juice


Melt butter in large nonstick skillet over medium-high heat. Add brown
sugar; stir 1 minute. Add pear slices and lemon juice; cook until pears
begin to release juice and syrup forms in skillet, turning pear slices
frequently, about 3 minutes. (Can be made 2 hours ahead. Let stand at
room temperature. Rewarm before using.)

Andouille Sausage Meat Balls


2 lbs ground pork, 33 percent fat

1 1/3 Tbls garlic, finely minced 

2 tablespoons salt 

1/2 tsp black pepper, freshly ground 

1/8 tsp cayenne pepper 

1/8 tsp chili powder 

1/8 tsp mace 

1/8 tsp allspice 

1/2 tsp thyme leaves, dried 

1 Tbls paprika 

1/4 tsp bay leaf, ground 

1/4 tsp sage leaves 


Mix all ingredients in large bowl make into 1 to 1 1/2 inch meatballs Fry in small amount of oil in frying pan serve hot.

Shrimp Po Boy


1 to 1 1/2 lbs medium boiled shrimp (from 6 to 10 shrimp for each roll, depending on size)

2 cups milk

1 egg


cornmeal or fine bread crumbs

1/8 teaspoon salt

dash pepper

6 French bread (Sandwich Length), split

1 tomato, sliced

lettuce leaves



Mix milk with egg; add shrimp and let stand for 3 minutes. Mix equal parts of flour and cornmeal or bread crumbs with salt and pepper. Coat shrimp well with mixture. Cook shrimp in hot deep fast at 375° until golden brown. Drain on paper towels.
Spread split rolls with mayonnaise. Arrange shrimp on rolls; top with tomato slices and lettuce.

Anise Honey Butter


1/2 cup butter, softened

1/2 cup honey

1 tsp ground star anise


In a bowl, combine butter, confectioners' sugar honey and anise. Beat until light and fluffy.

Red Pepper Cream Sauce


3 Tbls olive oil

2 cloves garlic, minced

1 tsp minced onion

3 large sweet red peppers, seeded and diced

1 Tbls tomato paste

1/2 tsp dried leaf thyme

1/2 cup dry white wine

1 cup chicken broth

1 cup heavy cream

salt, to taste


Heat olive oil in a large saucepan. Add garlic and onion; sauté until tender. Add diced red peppers, tomato paste, and thyme.
Cook mixture for 2 minutes, stirring constantly. Add white wine and bring to a boil.
Boil for 1 minute. Add chicken broth; bring to a boil. Reduce by half. Add heavy cream;
simmer until reduced again by about half. Remove from heat; pour into blender container. Puree until smooth. Season with salt, to taste,
and strain.

Black Truffle Sauce


1 leek (white only), finely chopped

1 3/4 cups finely chopped shallots 

3 garlic cloves finely chopped

2 cups dry white wine

2 large fresh thyme sprigs

1/3/4 oz black truffle pieces 

4 cups chicken stock

4 cups heavy cream

1/4 tsp black or white truffle oil (or more to taste)


Wash chopped leek in a bowl of cold water, then lift out and drain. Steam leek, shallot and garlic in any water clinging to leeks in a 4 quart heavy saucepan, covered, over low heat, stirring occasionally until softened. This should take about six minutes. Add wine, thyme and truffles and boil, uncovered until most of liquid is evaporated, about 10 -15 minutes.
Add stock and boil until reduced to about 2 cups, Stir in cream an simmer, stirring 
occasionally until reduced to about 2 3/4 cups,. Pour mixture through a fine sieve. Press on 
and discard solids. Whisk in truffle oil and season with salt and pepper.

Lime Garlic oil


2 cups Olive oil

Zest of 1 Lime

1 garlic clove cut in half

6 black peppercorns


Warm the oil in a microwave for a few minutes, add the infusion ingredients while warming the oil pour into a sealed bottle store in a cool dry place. Strain before using.
It produces flavorful oil in one or two days.

Peppers & Scallion Cous Cous


4oz couscous

1 red pepper julienne

yellow pepper julienne

3 Scallions cut on a bias

7 oz hot chicken stock

Salt and ground black pepper

Extra virgin olive oil


Put couscous in a heatproof bowl stirring in the peppers and spring onion. Pour over the stock and leave to stand for 15 minutes. Using a fork fluff up the mixture and season with salt and pepper to taste. When transferred to a serving dish, drizzle a little olive oil over and serve as an alternative to pasta. 

Caramelized Apple-Onion Relish


2 Granny Smith apples diced 

1 large white onion, diced 

2 Tbls unsalted butter

2 Tbls light brown sugar

1 Tbls fresh lemon juice

1 Tbls apple cider vinegar

1/8 tsp salt

Pinch Fresh ground black pepper


In a sauté pan melt the butter. Add the remaining apple-onion mixture from the bowl to the skillet, sprinkle with the sugar, and stir. Cover the pan with a lid and cook, stirring occasionally, until the mixture is cooked down and lightly caramelized, 10 to 15 minutes. Add the lemon juice, vinegar, salt, and pepper and continue to cook, uncovered, until the lemon juice and vinegar are 
evaporated, 2 to 3 minutes.


Papaya Salsa


1 1/2 c medium diced Papaya

1/2 c diced Red Peppers

2 Tbls Chopped Fresh Cilantro

1 Tbls Lime Juice

1 Tbls Honey

1/4 tsp Ground Red Pepper


Mix all ingredients in a large bowl lets rest for 1/2 hour before serving 


Tuna Cakes W/ Ginger Sauce


Ginger Sauce

1 cup Non fat Yogurt

2 Tbls Lime juice

1 Tbls fresh grated ginger

1 Tbls stone ground mustard

2 tsp olive oil

1/2 tsp ground cumin

Tuna Cakes

2 6 OZ. cans of Tuna drained and separated

4 large Eggs beaten

1/4 cup chopped green onions

1 c dry bread crumbs

1 Tbls vegetable Oil


Whisk together The yogurt, lime juice, ginger, mustard, oil, and cumin and set to the side.

In a large mixing bowl, mix egg, tuna, Green onion, 2/3 of the bread crumbs, and 1/4 Cup of the ginger sauce. mix thoroughly and shape into 4 equal patties about 1/4 inch thick. coat each with the rest of the bread crumbs. Sauté tuna cakes in medium hot oil until golden brown serve with the Ginger sauce

Grilled Honey Mustard Shrimp Skewers


24 large uncooked shrimp peeled, 

1/4 cup honey

1/4 cup Dijon mustard

1/2 tsp fresh ground black pepper

2 Tbls lemon juice

4 red bell peppers cut into 1 inch dice

4 yellow bell peppers cut into 1 inch dice

1 red onion; cut into cut into 1 inch dice

1 large mushrooms

12 cherry tomatoes

12 skewers


Mix the honey, mustard, black pepper, and lemon juice in a small bowl. 

Alternate shrimp and vegetables on skewers. Heat up your barbecue. Brush the kebabs with the honey mustard sauce and grill until shrimp are cooked through. Baste occasionally while cooking. Serve hot.

Grilled Rabbit


2 1/2 lbs rabbit, cut into serving pieces 

2 cloves garlic, finely chopped 

1 tsp rosemary 

1/2 tsp fresh ground black pepper 

1/2 cup olive oil 

8 Tbls butter 

1/2 cup fresh lime juice 


Rub the rabbit pieces with the garlic. Sprinkle them with the rosemary and pepper. Pour the oil over the rabbit pieces and marinate for 4 hours, turning the pieces every half hour.
Grill the rabbit for 30 minutes, or until juices run clear.

Meanwhile, melt the butter in a small saucepan and stir in the lime juice. Place the cooked rabbit on a warm platter and brush it generously with the butter mixture. 

Sun-Dried Tomato Cream Sauce


4 Tbls extra virgin olive oil

2 tsp garlic, chopped fine

1 red bell pepper, julienne

1 cup heavy cream

1/2 cup sun-dried tomatoes, chopped

2 tsp paprika

2 tsp basil

1/4 tsp freshly ground, black pepper

2 cup freshly grated parmesan cheese

3/4 cup black olives, chopped coarse


Heat olive oil in skillet over medium-low heat, add garlic and gently cook for 1-2 minutes.
Whisk in cream, tomatoes, paprika, basil, and pepper until blended. Stir in cheese and olives. Heat through, but do not boil. Serve over penne pasta immediately.

Red Clam Sauce


1/4 cup olive oil

4 large cloves garlic, chopped

2/3 cup dry white wine

1/2 tsp dried thyme

1/4 tsp dried red pepper flakes

28-ounce can canned crushed tomatoes in thick puree 

1 cup bottled clam juice

1 1/4 tsp salt

3/4 lbs chopped clams, drained

1/3 cup chopped flat-leaf parsley

1/4 tsp fresh-ground black pepper

3/4 lbs linguine


In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine, thyme, and red-pepper flakes; bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes.

Add the tomatoes, clam juice, and salt. Raise the heat to moderate and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Add the clams and bring back to a simmer. Continue simmering until the clams are just done, about 1 minute longer. Stir in the parsley and black pepper. Adjust the salt serve over pasta.

Spinach White beans and Italian bacon


5 oz. Fresh Baby Spinach Leaves

1/4 Pancetta 1/4 inch Dice

1 oz Dry Vermouth

1/2 Cup White Wine

1 (15½ oz.) Can White Beans

1 Tbls Olive Oil


Fresh Ground Pepper


Sauté your pancetta over medium heat, stirring frequently, for about 10 to 15 minutes. At the end increase the heat to high, add your dry vermouth, and flame off the alcohol. Once the flames subside, use a wooden spoon to deglaze the bottom of the pan to get all the bits of pancetta that have stuck to the pan. Turn off heat on the pan.

Drain and rinse your white beans. turn the heat back up to medium under the pan with the pancetta in it, and add your olive oil and the beans to the pan. to heat up the beans, and to impart the flavor from the pancetta. Cook for 5 minutes then pour in your cup of white wine - this both keeps the beans from sticking to the pan, and gives the dish an extra level of flavor.
continue cooking 5 more Minutes

Add the spinach leaves to the pan, and using a spoon, fold them into the pancetta and bean mixture. As they get close to being wilted, kill the heat so you keep the spinach nice and vibrant and green. Serve Away.



Chicken Cakes


2 1/2 cups shredded cooked chicken meat

1/2 cup cracker crumbs

1/4 cup minced onion

1/4 cup mayonnaise

1/4 cup tartar sauce

1 tsp dried basil

1/4 tsp salt

1/4 tsp black pepper

2 dashes hot sauce

1 cup seasoned bread crumbs

1/4 cup olive oil for frying


In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, basil, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.

Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.

Grilled anchiote paste fish fillets


6 pieces of White fish fillet 

18 oz achiote paste (recipe this week)

2 white onions, sliced

2 green peppers, sliced

3 tomatoes, sliced

6 banana leaves.


Marinate the fillet with achiote for about 5 minutes. Put the fillet over the banana leaf, onion, green pepper and tomato. Wrap and put it on the grill. Cook each side for 4 minutes. Serve with vegetable on the side.


Achiote paste


5 Tbls achiote (annatto) seeds

2 tsp cumin seeds

1 Tbls black peppercorns

8 whole allspice berries

1/2 tsp whole cloves

2 Scotch bonnet peppers seeds removed

1/2 cup orange juice

1/2 cup white vinegar

8 cloves garlic

2 Tbls salt

1/2 cup lemon juice


With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
In a blender or food processor, mix the ground spices, scotch bonnett peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice

Real Shortcakes


2 cups all-purpose flour

1 Tbls baking powder

3 Tbls granulated sugar

1/2 tsp salt

6 Tbls butter

3/4 cup milk

2 egg yolks


To make shortcakes sift together the flour, baking powder, sugar, and salt. cut in the butter a until the mixture looks like coarse meal.
In a small bowl, with a fork, beat the milk and egg yolks together. Add the liquid to the dry ingredients and, still with a fork, mix gingerly until the dough binds together.
Onto a lightly greased or nonstick baking sheet, drop the dough off a large spoon, dividing the dough into 8 neat but irregular mounds. Space the shortcakes at least 2 inches apart.
Bake in a preheated 425 F degree oven for about 15 minutes or until the biscuits start to brown

Macerated Strawberries


1 quart fresh strawberries, rinsed andsliced

1/3 cup granulated sugar, or more to taste

1 tsp orange zest

Optional 1 Tbls Grand Marnier liqueur


In a bowl, combine all the ingredients and stir. Cover and let soak in the refrigerator for 2 hours. Serve with the Strawberry Shortcake or as a dessert sauce.


Russian Dressing


3/4 cup Mayonnaise

1 Hard boiled egg finely chopped

1 Tbls green pepper minced

1 Tbls roasted Red Pepper minced

1 Tbls chives minced

1/3 cup chili Sauce

1 tsp lemon juice


Mix all ingredients well and chill



Cubano (Cuban pork sandwich)


1 loaf Italian bread

Coarse ground mustard

1/2 lbs ham, thinly sliced

1/2 lbs roast pork, thinly sliced

8 dill pickle slices

1/2 lbs Swiss cheese, thinly sliced


Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.

Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

Grilled Veal Saltimbocca


8 Veal Scallop (pounded thin)

1/3 cups Fresh basil, thinly sliced

8 Prosciutto slices (9oz)

8 Provolone cheese slices (1 lb 2-1/2 oz), cut in half

8 Green onions


Fresh Ground Pepper


For each veal roll: Place veal cutlet on parchment paper; season with salt and pepper. Top with 1 Tbsp basil. Layer 1 slice prosciutto and 2 cheese half-slices over basil. Roll cutlet into tight roulade. Skewer 1 green onion onto two soaked wooden skewers; secure roulade with picks. Veal rolls can be made ahead, covered and refrigerated.

Grill veal rolls over medium heat for medium doneness, turning frequently (about every 2 minutes) to brown all sides and Cheese in center is melting but not leaking out.

Basil Garlic and Asiago Bread


1 loaf French bread

1/8 cup freshly grated Asiago Cheese

1/8 cup finely chopped fresh Basil

1-2 cloves garlic

1/8 Lbs butter


Preheat oven to 375 degrees. Place Butter, basil and garlic in food processor process smooth Slice bread lengthwise. Brush the butter generously on the cut sides of the bread halves. Sprinkle with cheese.

Bake until golden and very hot, 5 to 8 minutes. serve.

Pan Chicken Saltimboca


8 oz. Chicken breast (pounded flat)

1/8 cup Flour

2 Tbsp Oil blend

1/3 cup sliced Shitake mushrooms 

1 Tbsp minced Shallots

1 1/2 tsp minced Garlic

2 Tbsp. fresh Sage (finely chopped)

1 oz. Proscuitto Ham thinly sliced 

1/4 cup Marsala wine 

1/4 cup beef broth 

1 Tbsp unsalted Butter (softened) 


Dust chicken with the seasoned flour, remove excess and set aside. Heat oil in large skillet. Sauté chicken breast on high heat for 2 minutes. Turn chicken breast over. Then add mushrooms, shallots, garlic, sage, and proscuitto ham. Continue to sauté for additional 2 minutes.

Add Marsala wine and continue to cook for an additional minute, then add beef broth Turn the heat to medium and simmer for 2 minutes. Finally, remove the chicken from the pan and continue to simmer sauce until it thickens. Whisk in butter and then pour over chicken breast.

Persian Chicken


4 chicken breasts

1 celery rib rough cut

2 teaspoons thyme

2 tablespoons parsley

1 bay leaf

1 tablespoon peppercorns (cracked)

5 juniper berries, mashed

3 cups walnuts (ground)

2 lemons juice only

1 teaspoon salt

1 teaspoon cinnamon

1 cup pomegranate juice

5 tablespoons unsalted butter

1 1/2 large onions, finely diced

1/3 cup sugar

2 cups water


Wash 4 chicken breasts and put them in a pot. Add celery rib, thyme, parsley sprigs, bay leaf, cracked peppercorns, and juniper berries. 
Barely cover the breasts with cold water, cover the pot, and bring to a gentle simmer Hold it there for 20 minutes; turn off the heat; let the
breasts rest in the hot water for 10 minutes.
Transfer chicken to a strainer. Let it rest until cool enough to handle
and then cut or pull the meat into bite-sized pieces. 
Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to end up with about three cups. Heat 5T unsalted butter in a large, heavy saucepan, and add onions, chopped fine. Cook onions until they are golden. Add ground walnuts and stir constantly for about five minutes. They will stick if you don't stir.
Add the lemon juice, salt, cinnamon, sugar, pomegranate juice, and two cups water. Cover pot and let mixture simmer for up to 40 minutes. Five minutes before you're ready to serve, add the chicken. and cook it only until everything is heated through. 

Apple Custard


1 1/2 quarts peeled, quartered, and cored apples

3/4 quart milk

1/2 cup sugar

2 whole eggs and two yolks

1/2 teaspoon vanilla

1/4 teaspoon salt 


Into a pudding pan put 1 1/2 quarts of pared, quartered, and cored
apples. Sprinkle over them three-fourths cup sugar and one-fourth
teaspoon salt. Bake till tender. While the apples are baking,

Warm the milk.
Beat the eggs and yolks together, then beat the sugar into them. Stir into them the hot milk, vanilla, and salt, and beat well together. This should be ready when the apples are done.
Pour this custard over the hot apples, and return to the oven to bake just long enough for the custard to set.

Irish Soda Bread


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


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

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


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

Yorkshire Pudding


4 oz flour

Pinch of salt

1 egg

1 cup whole milk

1 1/2 oz butter


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.

Royal Icing


3 Tbls Wilton Meringue Powder

4 cups confectioners sugar

6 Tbls warm water


Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer).

Lady Fingers


2 Tbls butter

3/4 cup plus 2 tablespoons sifted flour

4 egg yolks

1/2 cup sugar

4 egg whites, beaten until stiff

Pinch of salt

1 tsp vanilla

powdered sugar for dusting



Preheat the oven to 350 F. Grease and flour 2 baking sheets with 2 Tbls butter and 2 Tbls of flour. Mark  lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center



Crock Pot Gypsy Stew


1 1/2 cups dried navy beans

1 10 oz box frozen chopped spinach

1/4 Lbs skinless, boneless chicken breast

2 14 oz cans chicken broth

1 cup water

1 14 oz can stewed tomatoes

1 large sweet potato, peeled and 3/4 inch dice

1 onion

1 red or yellow bell pepper diced

2 tsp paprika

2 tsp cumin

1/4 tsp cinnamon

1 tsp dried basil

1/2 tsp salt

Fresh ground black pepper


Five to 11 hours before serving, sort and rinse beans, and place in a 3 1/2-quart crockpot defrost spinach Cut meat into 1/2-inch cubes. Cut vegetables into dice. Add all ingredients to crockpot. Cover and cook on LOW for 10 to 11 hours or on HIGH for 5 to 6 hours until beans are tender.



Onion and feta Cheese Tart


2 Tbls dry white wine

1 large yellow onion, diced

1 large red onion, diced

2 large leeks, white parts only, 1/4-inch rings

2 eggs plus 1 egg white, beaten

3 Tbls chopped fresh parsley, divided

1 tsp dried dill

1 tsp dried tarragon

4 oz crumbled dry feta

Freshly ground black pepper to taste

1 ripe plum tomato, thinly sliced

Fine dry bread crumbs


In a large skillet, heat the wine plus 2 Tbls of water. Add the yellow and red onions and sweat them over moderate heat, covered, for 5 minutes. Add leeks and sauté for another 15 minutes, stirring frequently, until the onions are golden and the leeks are softened. Remove skillet from heat.

Preheat oven to 350F.

In a mixing bowl, beat eggs with 2 Tbls of the parsley, along with the dill, tarragon, cheese, and pepper. Stir in the onion mixture.

Spray a 10-inch tart pan with cooking oil spray and line bottom generously with bread crumbs. Pour in the onion mixture. Ring outside edge of the tart with tomato slices, then sprinkle remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake 40 to 45 minutes, or until mixture is set and top is golden. Let stand for 5 to 10 minutes, then cut into wedges and serve.



Pear and Blue cheese Cheese Cake


2 Tbls Butter

16 oz Cream cheese, softened

8 oz Blue cheese

3 Eggs

1/4  cup Flour

1/4 tsp Salt

1 cup Cheese crackers, crushed

1 cup diced pears

1 cup Sour cream

1/2 cup Chopped green onions

1/2 cup Chopped walnuts



Preheat oven to 325 deg. Butter 8-inch spring form pan; sprinkle cracker crumbs on bottom and sides. Blend cheeses, eggs, flour, salt, and sour cream. Fold in onions and Pears. Pour mixture into pan and sprinkle with walnuts. Bake one hour. Cool and chill overnight. serve at room temperature.

Grilled Stuffed Veal


1 Lbs boneless veal round steak

4 oz tiny green beans

4 Tbls semi soft cheese with garlic and herb

4 slices prosciutto (about 2 1/2 ounces)

2 Tbls butter melted


Trim fat from meat. Cut into 4 serving-size pieces. Place meat between 2 pieces of plastic wrap. Pound meat to 1/4-inch thickness. Remove plastic wrap. 
Trim beans and cook, covered, in lightly salted boiling water for 4 minutes. Drain. 
Spread each veal piece with cheese. Top with one-fourth of the beans and a slice of prosciutto trim beans and fold prosciutto to fit. Fold in sides; roll up meat. Seal edges with wooden toothpicks or small metal skewers. Brush meat rolls with melted butter.


Sausage Gravy


1 lbs sausage

3 Tbls flour

1 pint milk (as needed)

1 Tbls sour cream 


Using frying pan, break up and brown sausage. Add flour to sausage; brown it up for a while. This gives it a good color. Add milk required to give thick gravy; simmer to merge flavor. Add a Tbls sour cream just before serving.

Serve over halved buttermilk biscuits.


New Zealand Pavlova


2 egg whites

1 tsp vanilla

1/4 tsp cream of tartar

2/3 cup sugar



Place the room temperature egg whites in a small mixing bowl.
Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
Using wooden spoon, spread meringue onto wax paper in a large circle or small individual ones building the sides up to form a bowl.
Bake in a 300F oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
Suggested fillings:
The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. 

Rueban Bread Pudding


1 loaf day-old pumpernickel bread, sliced 

12 oz corned beef

5 oz swiss cheese, grated 

2 1/2 cups (well drained) sauerkraut,

2 eggs

1 cup whole milk

1 cup cream

1/4 cup tomato juice

1 1/2 Tbls


Preheat oven to 375 °. Cut crusts from about 16 slices of bread. Line bottom of 9x9 pan with a single layer of bread slices, cutting smaller pieces to fill odd shaped holes. 
Spread corned beef on top of bread. Sprinkle 1/2 of cheese over. Next, spread sauerkraut over. Top with another single layer of bread, again cutting smaller pieces to fill odd shaped holes. 
In a medium bowl, whisk eggs until blended. Whisk in milk, cream, tomato juice, and mayonnaise. Pour mixture evenly over bread pudding. Cover surface with plastic wrap and weight to help mixture soak in. 
For example, you might top with several cans of soup Store in refrigerator for 20 minutes. Sprinkle with remaining cheese. Bake for 40 minutes. Cut into squares and serve.



Cucumber Mint Salad


1 cucumber, sliced

1 cup sliced celery

1 can garbanzo beans, drained (15 ounce) 

3 carrots, peeled and shredded

1/4 cup raisins

1 cup chopped fresh mint

2 Tbls olive oil

3 Tbls red wine vinegar


Place ingredients in a large bowl, and toss with the olive oil and red
wine vinegar to coat. Serve immediately.

Mint Pesto


1/4 cup unsalted almonds, toasted

1/4 cup freshly grated Parmesan cheese

1/3 cup extra virgin olive oil

3/4 cup fresh basil leaves

1 1/4 cups fresh mint leaves

3 medium cloves garlic

Kosher salt

Freshly ground coarse black pepper



Put the almonds, cheese, and the olive oil in a food processor and 
until pureed. Add the basil, mint, and garlic and process to a smooth
Cover and refrigerate for at least 1 hour. Taste for salt and pepper 
add if needed. Serve the pesto or refrigerate up to 24 hours.
To toast nuts: Place nuts in a dry saute pan over medium heat. Toast,
while shaking the pan to avoid overheating in 1 spot. Remove from the
heat after 3 to 5 minutes when the nuts have become a nice pale golden

Apricot Chicken Skewers 


3 pounds boneless chicken breasts -- cut into 4 inch-- chunks

2 cloves garlic -- minced

4 medium onions -- finely chopped

2 Tbls oil

1 1/2 tsp coriander

1/2 tsp cumin

1 1/2 tsp hot curry powder

1 Tbls brown sugar

1/2 cup fresh lemon juice

4 Tbls apricot jam

2 Tbls flour

30 dried apricot halves

1 onion -- cut into 2 inch sections

2 bay leaves

salt and pepper to taste


In a large bowl, combine chicken pieces, garlic, salt and pepper; set
Saute onions in oil until golden. Stir in coriander, cumin and curry
powder. Stir to coat onions, then add brown sugar, lemon juice and jam.
Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from
heat. When cool, pour over chicken. Add bay leaves and refrigerate
Thread meat with apricots on skewers. Grill skewers While meat grills,
remove bay leaves from marinade Bring to a boil. Serve over rice.


Turkey Burgers


2 clove garlic, finely minced

4 Tbls finely chopped onion

2 tsp olive oil

2 pound ground Turkey meat

1 tsp freshly ground black pepper

1 tsp salt


Sauté onion and garlic in olive oil. Gently mix onion and garlic 
with meat, salt and pepper.

Stilton Stuffed Lamb Chops


4 double-bone lamb rib chops 2 in. thick

1/4 cup packed Stilton cheese or other firm blue cheese

Salt and pepper



To make a pocket, insert a sharp knife, with a blade about 1/2 inch
wide, horizontally into center of each chop from fat side to the bone;
don't pierce other side stuff 1 Tbls cheese into each chop; remove any
cheese that sticks to exterior.

Season chops with salt and Pepper. Lay stuffed chops, bones up, on
grill, not directly over heat
Move directly over heat if browning too slow
Grill Medium and serve.

Stilton Tortilla Pizza 


4 large flour tortillas

4 tablespoons olive oil

8 Tbls pesto sauce

1/2 cup Stilton blue cheese crumbled

1 cup parmesan cheese, fresh grated

1/2 cup yellow pepper, 1/4 inch dice

1 cup red pepper, 1/4 inch dice

4 Roma tomatoes, 1/4 inch dice

1/2 cup roasted red peppers, sliced

Chiffinade 16 basil leaves


Turn oven to 325 f degrees to preheat.

Brush both sides of tortillas with olive oil and place on rectangular
cookie sheet that will fit the grill surface yet allow cover to close.
Coat each tortilla with 2 tablespoons of pesto spreading it evenly to
the edges.

Dice the yellow pepper, red pepper, and tomato. Spread half of each on
tortillas and top with Parmigian, and crumbled Stilton blue cheese.
Finish with strips of roasted red peppers and basil leaves.

Put cookie sheet on grill, close cover and turn to high. Bake for 5
minutes watching carefully. They can bake very quickly if your grill is
too hot.

Hot Pepper Relish


5 red chili peppers, seeded 

5 green chili peppers, seeded

1 lbs onions peeled 

1/4 Tbls kosher salt

boiling water

5 oz cider vinegar

1/2 cups sugar

1 Tbls honey


Put peppers and onions through food chopper, or chop in water in 
and drain. Place in stockpot. Add salt; cover with boiling water. Let
stand 10 minutes.
Drain and discard liquid. Add vinegar and sugar to vegetables. Bring to
boil, simmer 20 minutes. Ladle into pint jars, pressing down as you
pack so liquid covers vegetables. 

Pear and Gorgonzola Pasta


12 oz dried spaghetti 

2 soft-ripe Pears

1 Tbls lemon juice

1 cup crumbled gorgonzola or other blue-veined cheese

1/2 cup Italian parsley

1/2 cup chicken broth

1/2 tsp cornstarch

2/3 cup toasted pecans


Fresh ground pepper 



Cook spaghetti until tender. Drain and return to the pan. Meanwhile, 
cut each pear lengthwise into eighths; remove core and slice them crosswise 1/4 in. thick. In a bowl, gently mix the pears, lemon juice, gorgonzola, parsley; set aside. In 1- to 2-quart pan over high heat, stir broth and cornstarch until boiling. Gently mix into drained spaghetti along with pear mixture. Transfer to a serving dish. Scatter pecans on top and season to taste with salt and pepper. 

Roasted Fruit Salsa


1 cup of fresh pineapple pieces (roasted)

1 cup tomatoes (fire roasted and diced)

Hot pepper relish 

½ cup chopped green onion 

Juice of 1 lime

2 Tbls Chopped cilantro

2 Tbls olive oil



Pre-heat the oven to broil. Place the pineapple and tomato on a parchment lined baking sheet. Watch carefully as not to burn the pineapple. Remove tomatoes when skin begins to blister. When sufficiently cooled, chop tomatoes, pineapple, cilantro and green onion and place in a bowl. Add the hot Pepper relish, lime juice and adjust flavor with salt. Ready to serve.



Mexican Chicken


3 lbs chicken pieces

1 Tbls butter

1 Tbls olive oil

1/2 cup chopped onion

1 medium clove garlic

1 cup tomato sauce

3/4 cup chicken broth

1 Tbls vinegar

1/4 tsp chili powder

dash salt

1/2 cup sliced stuffed green olives

1/4 cup golden raisins

1 green bell pepper Julienne


Heat butter and oil in a heavy skillet over medium heat; brown chicken. Remove chicken from skillet. Add onion and garlic; cook until lightly browned. Add tomato sauce, chicken broth, vinegar, chili powder, salt, olives, and raisins.

Return chicken to the skillet. Cover and simmer for 30 minutes. Add green pepper; cover and cook 10 minutes longer. Serve with hot rice.


Jicama lime Cilantro Salad


2-3 cup peeled, cubed jicama

4 oranges, chopped, peeled

4 green onions, Bias Cut

1/4 cup chopped cilantro

1 Tbls lime juice

1 Tbls olive oil

2 Tbls sour cream or yogurt



Mix jicama, oranges, onions, cilantro and chill 4 to 6 hours. Drain off juice and toss with lime juice, oil, sour cream just before serving. Salt to taste.



Broccoli Jicama Salad


1 lg. head broccoli bite size florets
1 cup raisins
1 lbs bacon
1 med. jicama 1/2 inch dice
1/2 red onion, diced
1/2 cup peanuts
Fry bacon until crisp. Crumble and toss with remaining ingredients. 
1 cup mayonnaise
3 Tbls vinegar
1/2 cup sugar



Fry bacon until crisp. Crumble and toss with remaining ingredients. 

Mix mayonnaise, vinegar, sugar. Dress and mix salad, chill; serve. 


Mint Syrup


1 cup water

1 cup sugar

1 medium bunch (about 3/4 ounce)

1 3-inch strip lemon peel


In a medium saucepan combine water, sugar, mint, and lemon peel. 
Gently crush the mint with the bowl of a ladle or a wooden spoon. Bring to boiling, stirring to dissolve sugar. 
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat and let mixture cool for 1 hour. 
Strain, discarding mint and lemon peel. Transfer to a glass jar , cover, and refrigerate up to 1 week. 

Grilled Apricot & Pineapple Skewers


12 ripe, medium apricots, halved and pitted

1 large pineapple, peeled, cored, and sliced into 12 rings

Freshly grated nutmeg

Fresh mint leaves



Place a grill basket on the rack of an uncovered grill directly over medium coals and heat for 5 minutes. Meanwhile, toss apricots with 2 tablespoons of the mint syrup. Brush pineapple rings with 2 tablespoons of the mint syrup. Sprinkle apricots and pineapple with nutmeg. 
Place apricots in the preheated grill wok or basket. Place pineapple directly on the grill rack. Grill for 5 to 8 minutes or until heated through, turning gently halfway through cooking time. Place grill wok or grill basket on grill rack over heat for 5 minutes. Remove fruit from grill; cool slightly. 
To serve, quarter the pineapple slices. In a large serving bowl toss together the apricots, pineapple, and remaining Mint Syrup in a large glass serving bowl. Sprinkle with additional freshly grated nutmeg 

Grilled Figs & Goat Cheese


16 ripe figs, about 1 ounce each, stems removed
Extra-virgin olive oil
4 oz fresh goat cheese, cut into 1/4-inch slices
2 tablespoons honey
4 lemon wedges


Thread four figs lengthwise on skewers and lightly brush olive oil.
Grill over Direct High heat until soft and warm, 3 to 5 minutes, turning once halfway through grilling time.
Slide the figs onto individual serving plates. Arrange the cheese slices beside the figs. Drizzle the honey all over. Garnish each plate with a lemon . Serve 

Lamb w/ Rootbeer & Mint


1 cup root beer (room temperature)

1/2 cup brown sugar

1/4 cup mint jelly

1 tablespoon Dijon mustard


In medium saucepan, whisk together ingredients. Bring to boil; reduce
heat to medium. Cook, uncovered until mixture reduces in half (about 15
to 20 minutes), stirring occasionally.

Brush half of mixture on Lamb prior to baking.

Brush remaining sauce over lamb just as it comes out of the oven.

Wild Rice Pancakes


1/2 c. wild rice

1 1/2 c. water

1/3 c. carrot, small diced

1/3 c. Spanish onion, small diced

1/3 c. celery, small diced

1 each scallion, small diced

1/4 c. melted butter

1 each large egg

1/2 c. milk

1/2 c. flour, all purpose

1/2 c. melted butter



Boil the water and add rice. Simmer covered for about 45 minutes or until rice is plumped and half the kernels open. Cool.

Cook the vegetables in the butter until tender. Cool.

Combine the rice with the vegetables and the egg and milk. Add the flour and stir until smooth.

Cook 1/4 c. portions of the rice batter in a little butter in a hot skillet or no-stick fry pan until lightly browned on both sides.

Serve the cakes with your favorite entrée.

Rosemary Buffalo Tenderloin With Gorgonzola Butter


1/4 lbs Gorgonzola cheese, softened

1/4 cup unsalted butter, softened

3 Tbls olive oil

3 1/2 lbs buffalo tenderloin cut eight to ten 1-1/4 inch-thick steaks

1/4 cup Dijon mustard

3/4 cup packed fresh rosemary leaves, chopped

freshly ground black pepper to taste


In a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead.

Preheat oven to 450°F.

In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2  tablespoons oil over moderately high heat until hot but not smoking and sear half  of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.

When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 minutes. Cut butter into about 20 thin slices.

Top steaks with two butter slices.

Salmon W/ Pink Peppercorn Sauce


4 Salmon fillets 8 ounces 

3-4 tablespoons olive oil 

2 Tbls unsalted butter

2 shallots, minced

4 oz of Chardonnay

3 Tbls dark rum

2 1/2 tsp of pink peppercorns

4 oz heavy whipping cream

1 Tbls tomato paste

Kosher salt and freshly Ground pepper


Preheat your grill on high. Place the salmon in a shallow dish and drizzle with the olive oil. 

Heat the butter in a saucepan. Sauté shallots until they are translucent. Add the white wine and let reduce by half. Carefully add the rum, and ignite the sauce with a match. When the flames die out, add your peppercorns, cream, and tomato paste. Allow the mixture to reduce until it coats the back of a spoon. Season with salt and pepper. 

Place the salmon fillets on the grill. Cook for approximately 3 minutes on each side. Plate and Drizzle the fillets with the finished sauce. 

Chocolate Mint Sauce 


2 squares unsweetened chocolate

1 can 15 oz sweetened condensed milk

1/8 tsp salt

1/2 to 3/4 cup hot water

2 to 3 drops oil of peppermint



Melt chocolate in top of double boiler over boiling water. Add sweetened condensed milk and stir over boiling water for about 5 minutes, or until thick. Remove from heat. Add salt, oil of peppermint, and 1/2 to 3/4 cup hot water, depending on how thick you would like the sauce. Makes about 2 cups of chocolate mint sauce.


Peanut butter Fudge Sauce


1 cup corn syrup -- light or dark

1 cup creamy peanut butter

1/2 cup heavy cream

1 cup semisweet chocolate chips


In a 2-quart bowl (microwaveable), combine corn syrup, peanut butter, and cream. Microwave on HIGH for 1 1/2 minutes, until boiling. Add chocolate chips and stir until melted. Store in the refrigerator; warm up to serve over ice cream.
Makes 2 1/2 cups

Compote of Winter Fruits


1 lbs assorted dried fruits
(apricots, apples, pears, prunes, persimmons, figs)

1 lemon, sliced

1 stick of cinnamon

3 Tbls brown sugar

1/4  cup Captain Morgan's Rum



In a 2 qt. saucepan combine all of the ingredients except the Black Seal Rum in enough water to just cover. Bring to a boil, reduce heat and simmer for 8-10 minutes. Stir in the  Rum and simmer another minute or two and remove from the heat. Serve warm. 

Chicken Roulade 


8- 6oz. Chicken Breasts slightly pounded

1 Lbs Cremini mushrooms

3 Leeks-Julienned

1 Bunch Spinach

12 oz. Brie

8 7X5 inch squares Puff Pastry

Salt & Fresh Ground Pepper to taste

1 Egg, beaten 


Lightly pound chicken breast on cutting board and lay out flat. Wash mushrooms and leeks- Julienne. In a large sauté pan heat ½ Tbsp oil. Sauté the leeks and mushrooms. Add the spinach and sauté until wilted. Remove from the heat and set aside .To stuff the chicken, take the mixture and place in the center of the breast along with 1 ½ ounces of brie and roll up. Heat 1Tbsp of oil on med. heat in a sauté pan. Sear the chicken on both sides. Let the chicken cool then wrap the chicken in the puff pastry. Brush the pastry with a beaten egg. Bake the chicken wrap at 350°f or 25 minutes or until the chicken reaches an internal temperature of 165°. Hint smaller appetizers can be made using small chunks of meat and cheese and wrapping them in smaller bundles. Bake about 12-15 or until browned.

PeaPod and Carrot Stars with Spearmint


2 cups snow peas 

1 small onion, finely chopped 

1 Tbls fresh spearmint, finely chopped, or 1 tsp dried spearmint 

2 Tbls extra-virgin olive oil 

1/2 cup water 

1/4 tsp herbal salt 

2 large carrots 

2 Tbls extra-virgin olive oil 

1/2 cup water 

1/4 tsp salt 

1 Tbls fresh parsley, finely chopped 


Remove any threads running along the sides of the pea pods. Cut 5 grooves in the carrots from top to bottom in equal spaces. Slice carrots into 1/4" rings to resemble stars. 

To cook the peas, bring water and oil to a boil in a medium pot. Add peas, onion, spearmint and herbal salt. 

In another pot, bring water and oil to a boil then add carrots and salt. Turn heat to low and simmer both vegetables for five to 10 minutes or until the desired softness. Vegetables should still be crunchy when served. Watch the liquid content while cooking and add water if necessary. Season to taste. Sprinkle carrots with parsley before serving. Serves two to four.

Cherry Pork Tenderloin Medallions


1 lbs pork tenderloin

2 Tbsp. olive oil

1/2 cup apple juice

1 Tbsp. Dijon mustard

1 cup cherries, halved and pitted


Cut pork crosswise into 1" slices. Using a meat mallet, gently pound each piece of meat until 1/2" thick. 

Heat olive oil in large nonstick Pan and add pork tenderloins. Cook for 5-6 minutes, turning once, or until pork is slightly pink in center and internal temperature registers 160 degrees F. Remove pork from skillet and place on serving platter; cover with foil. 

Add apple juice and mustard to Pan: cook and stir over medium high heat until sauce thickens and bubbles. Add cherries; cook and stir for 2 minutes longer. Return pork to skillet for 1 minute; then serve. 4 servings

Tomato-Fennel Relish


2/3 cup finely chopped, seeded fresh plum tomatoes 

1/3 cup finely chopped fresh fennel 

1/2 tsp finely shredded orange peel 

1 Tbls orange juice 

2 tsp olive oil 

1-1/2 tsp snipped fresh chives 

1/8 tsp salt 



For relish, in a small mixing bowl stir together the tomatoes, fennel, orange peel, orange juice, olive oil, chives, and salt. Cover and chill until needed, up to 24 hours. 


Lime-Jalapeno Chicken


1/4 cup lime juice (about 2 limes)
2 Tbls canola oil
1 Tbls white vinegar
1 tsp ground cumin
1/4 tsp salt
1 jalapeno, sliced
1-1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed


Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a zip lock bag and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, or overnight.
Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

Pork Loins with Pistachio Nuts 


2 pork loins, weighing about a pound each

1/4 lbs (100 g) thickly hand-sliced smoked ham; cut the slices into inch-wide (2.5 cm) strips

2 oz  shelled unsalted pistachio nuts

1 clove garlic, crushed and skinned

A small 4/5 cup milk

2 sprigs sage

2/5 cup unsalted butter, at room temperature

Olive oil

Salt and pepper to taste


Blanch the pistachios and peel off their skins, then chop them coarsely and combine them with the butter. 

Make an inch-deep lengthwise cut in the center of each loin. Rub the cuts with salt and pepper, spread the pistachio mixture into them, and line each with strips of ham. 

Tie the meat with the butcher's twine, as if you were tying a salami, to keep the filling from coming out. Heat a quarter cup of olive oil in a skillet, together with the sage and the garlic, and add the meat. Brown them, turning them once, and then add the milk and season to taste with salt and pepper. Cover, turn down the heat, and simmer for a half hour, spooning the drippings over the meat frequently. After the half hour is up, remove the lid and turn up the burner; cook, shifting the meat about, until the sauce has thickened. Serve the meat sliced, with its sauce. 

Hard-boiled Egg and Blue Cheese Dip


6 hard-boiled large eggs 

3/4 cup blue cheese 

1 tsp fresh lemon juice, or to taste 

1/3 cup plain yogurt 

Salt and freshly milled black pepper to taste 

1 tablespoon chives, finely chopped for garnish 



In a food processor puree eggs with blue cheese, lemon juice, yogurt, salt and pepper. Remove to serving bowl, and garnish with chives. 


Prosciutto-Wrapped Grilled Plums W/Gorgonzola & Rosemary


2 black plums, pitted and sliced into eighths

Extra-virgin olive oil, for brushing plums

8 tsp Gorgonzola cheese, crumbled or sliced

8 slices prosciutto

16 small sprigs fresh rosemary


Preheat outdoor grill high heat. Lightly brush the plum slices with the oil and place on the hot grill, being careful to keep them from falling through the grate. Turn once to get grill marks on each cut side of the fruit.

Remove and cool slightly. 

Place 1/2 tsp Gorgonzola on each slice of plum. Cut each slice of prosciutto in half lengthwise.

Wrap the prosciutto around each plum slice and skewer with a sprig of rosemary to secure.

Radish Salad


4 cup radishes, washed and sliced

1/2 cup thinly sliced onion

1 cup diced fresh tomato

1 1/4 tsp salt

1 clove garlic, minced

1/8 tsp pepper

1 tsp finely chopped fresh basil or fresh mint

2 Tbls lemon juice

2 Tbls vegetable oil

fresh chopped parsley for garnish



Combine sliced radishes, onion, and tomato. Whisk together the salt, garlic, pepper, basil or mint, lemon juice, and vegetable oil. Toss with salad then garnish with parsley.

Ouzo Dressing


1 egg yolk 

1 shallot sliced and rinsed under hot water 

1 oz fennel tops 

2 Tbls dried mustard 

3 Tbls Dijon mustard 

1 1/2 tsp pink peppercorn 

1 Tbls sea salt 

2 Tbls red wine vinegar 

1 Tbls lemon juice 

3 Tbls Ouzo 

1 tsp sugar 

1 1/5 cup blended olive and vegetable oil 



Put all ingredients except for Ouzo and oil into blender and process 30 sec. Slowly stream in oil to emulsify. Then stream in Ouzo to thin. Dressing may be made ahead of time

Spicy Harissa And Honey Glaze


2/3 cup honey 

2 1/2 Tbsp. harissa 

2 1/2 Tbsp. fresh cilantro, chopped 

2 tsp fresh ginger, peeled and grated 

1 tsp garlic, minced

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper 


Combine honey, harissa, cilantro, ginger, garlic, salt and pepper in a small bowl and stir to combine. 

Fire up the grill. 

Brussels Sprouts & Pearl Onions in Horseradish Cream


1 10-oz bag white pearl onions, unpeeled

1 1/2 lbs small brussels sprouts, trimmed

3 Tbls prepared white horseradish

2 tsp all purpose flour

1/8 tsp ground allspice

3/4 cup whipping cream

3 Tbls butter

1 tsp chopped fresh thyme 



Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.) 
Whisk 3 Tbls horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.) 
Whisk 3 Tbls horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

Cranberry-Kiwi Slush


1-1/2 cups cranberry juice, chilled 

1 cup kiwi cut into pieces

1 Tbls superfine sugar 

1 tsp lime juice



Pour 1 cup cranberry juice into an ice cube tray and freeze until solid (it will make approximately 10 ice cubes). 

Place remaining 1/2 cup cranberry juice, cranberry ice cubes and remaining ingredients into blender jar. Turn blender ON and pulse on Liquefy until just combined, about 6 - 8 times.  Serve immediately.

Roasted Apple Compote in Phyllo Cups 


1 oz. sugar

1/2 Tbsp. cinnamon 

16 each phyllo pastry, full sheets 

Pan release spray, as needed 

20 oz prepared, flame-roasted Fuji apples, chopped 

8 oz Calimyrna figs, halved 

4 oz dried cranberries 

1 each oranges, zested 

10 oz orange juice, freshly-squeezed 

12 oz water 

1 tsp vanilla extract 

1 each star anise pods 

36 oz vanilla frozen yogurt, fat free 



Blend together the sugar and cinnamon in a small bowl; place in a shaker. 
Using 4 sheets of phyllo dough per batch, lay one sheet on a work surface. Spray the sheet with pan release and sprinkle with cinnamon sugar.Top with another phyllo sheet and repeat the process for 2 more layers. Cut into 6 equal squares and arrange in a standard muffin tin to form cups. Repeat process for 3 remaining batches of phyllo sheets. 
Bake in a preheated 350°F oven for 5 minutes or until golden brown. 
Combine the apples, figs, cranberries, orange zest, orange juice, water, vanilla and star anise in a saucepan and bring to a boil. Reduce heat and simmer until most of the liquid is reduced, stirring frequently. Remove the star anise. 
For each serving, place 1 phyllo cup on a plate; fill with 13/4 oz. of apple mixture, and serve with 11/2 oz. of vanilla frozen yogurt. 

Stuffed Zucchini


4 Small to Medium Sized Zucchini

1 Small Onion

2 Tbls of Olive Oil

1/2 Cup Cherry Tomatoes diced

3 Cloves Garlic, Minced

1/2 Cup 1/2 inch dice Mozzarella Cheese

1/4 Cup Fresh Chopped basil

Salt & Pepper



Cut off the top of the zucchini and scoop out the center leaving at least a good 1/2 inch border all around. Chop the zucchini that you just removed finely. Preheat the oven to 375 degrees F. In a frying pan, cook the onions, the garlic, and half the zucchini in the olive oil until tender. Remove from the heat, and add salt & pepper, cheese, tomatoes and the basil. Stuff the zucchini, and place in a baking dish. Cook for 45 minutes or until fork tender and the filling is golden brown. Serve either warm or at room temperature.

If you are interested in reading more about vegetables, as well as learning to cook them in the traditional Italian manner, then please check out my index of Vegetable Articles where everything is discussed from cooking with herbs, to various specific vegetables popular in Italian cuisine.

Blue cheese-stuffed shrimp


6 cups ;Water 

24 Fresh jumbo shrimp; unpeeled 

3 oz Cream cheese; softened 

1 oz Blue cheese; crumbled 

1/2 tsp Prepared mustard 

1 tsp Green onion; finely chopped 

3/4 cup Parsley; finely chopped 



Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and de-vein shrimp. Butterfly shrimp, leaving tails intact. Combine cream cheese and next 3 ingredients in a bowl. Stuff each shrimp with 1 tsp. cheese mixture. Roll cut side of shrimp in parsley. Cover and chill at least 1 hour. 

Flaky Peppered Biscuits 


1-1/2 cups flour 

1 Tbls baking powder 

1 tsp sugar 

1/3 cup vegetable shortening 

3/4 cup shredded sharp cheddar cheese 

3 Tbls seeded and chopped hot red and green pickled cherry peppers 

4 slices crisp bacon, crumbled 

1/2 cup chilled milk 



Preheat oven to 425 degrees. Combine flour, baking powder and sugar in food processor. Blend in shortening by pulsing on and off until mixture resembles coarse corn meal. 

Put mixture in a medium-sized mixing bowl. Stir in cheese, peppers and bacon or ham. Add milk and mix until just blended. 

Turn dough out onto lightly floured surface; knead lightly, about 10 turns. Roll or pat dough to 1/2-inch thickness. Cut into 2-inch rounds with a biscuit cutter. Gather scraps, reshape and cut into rounds. Place biscuits on an un-greased cookie sheet 1 inch apart. 

Bake in oven for 12 minutes or until golden brown. Transfer to cooling rack for 5 to 10 minutes. Serve hot. 

Stuffed Strawberry French Toast


8 slices good quality bread 

4 oz. cream cheese, softened 

4 Tbsp. strawberry preserves 

4 eggs, beaten 

2 tsp. vanilla 

2 Tbsp. butter 

Confectioner's sugar for dusting 

1 cup fresh strawberry slices for garnish 


Lay out 4 slices of bread on a flat surface. Spread each slice with 1/4 of the cream cheese and 1 tbsp. of strawberry preserves. Place each of the remaining 4 slices of bread on top to make 4 sandwiches. 
In a small bowl, whisk the eggs and vanilla together. Lay the sandwiches in a 9x13-in. pan and pour the egg mixture over them. Cover with plastic wrap and refrigerate for 30 minutes or overnight. 
Melt the butter in a large skillet over medium heat. With your fingers or a pancake turner, remove each sandwich from the pan and place in the skillet. Sauté the French toast for about 4 minutes on each side, or until lightly browned. 
Place each French toast on a plate, dust with confectioner's sugar, and garnish with 1/4 of the strawberries. Serve warm. 

Bluegill and Sauerkraut Sandwiches


1 cup cooked, flaked Bluegill (or other white fresh water fish)

1/2 cup well drained Sauerkraut 

1/2 cup chopped Dill Pickles 

1/4 cup Mayonnaise 

1 Tbls Horseradish 

12 slices Party Rye Bread 

4 slices Swiss Cheese (1 oz)

2 Tbls Margarine 



In mixing bowl, combine fish, sauerkraut, pickles,  mayonnaise, and horseradish. Mix well. Portion  mixture evenly on half the bread. Top with cheese. Top with remaining bread. Melt margarine in skillet.  Place sandwiches in skillet and grill on each side until golden brown.

Easy Dill Dip


1 1/2 cups mayonnaise

1 1/2 cups sour cream

2 Tbls lemon juice

1/4 cup chopped fresh dill leaves (or 2 Tbls dill weed)

1/4 cup minced onion or shallots

1/2 tsp white pepper


Mix mayonnaise and sour cream. Stir in the lemon juice, dill, onion and white pepper. Refrigerate and chill several hours before serving. 

Lobster Egg Sandwich


8 slices sandwich bread, toasted, crusts trimmed


3/4 cup finely chopped bacon

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 cup flaked lobster meat

2 to 4 Tbls butter

8 eggs

1/2 tsp salt

1/8 tsp Fresh ground black pepper


Spread toast lightly with butter. Cut 4 slices diagonally, into halves. For each sandwich, arrange 1 whole toast slice with a toast half on each side. Cook bacon in skillet; add onion and green pepper and cook until tender. Drain off excess bacon grease; add lobster and cook just to heat. Add a little butter if needed for cooking eggs.

Combine eggs, salt, and pepper; beat slightly. Add to lobster mixture in skillet and cook as for scrambled eggs. Spoon cooked eggs with lobster over toast and serve hot. Garnish with tomato slices and olives, 

Grilled Chipotle Flank Steak


1 tsp salt

4 garlic cloves, minced

1 flank steak 1 3/4 pounds

2 limes juiced

2 Tbls canned chipotle adobo sauce


Smash together salt and garlic. Slash steak across the grain in 3 places about 1/2-inch deep on both sides. Combine lime juice with salt-garlic mixture and adobo sauce. Rub into slashes and all over steak. Place in a seal able bag. Marinate 30-60 minutes at room temperature.

Preheat a gas or charcoal grill. Cook steak for 15-18 minutes or until desired doneness, turning once. Let steak rest for 10 minutes. Thinly slice across the grain. 

Sautéed Sweet plantains


2 to 3 ripe black plantains

5 Tbls unsalted butter, divided

1 tsp ground cinnamon

1 Tsp natural vanilla extract

2 Tbls brown sugar


To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.

Heat 4 Tbls butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.

Just before serving, melt remaining Tbls of butter to finish the sauce. Serve immediately.

Mandarin Orange Bars


3/4 cup butter

1 1/2 cups brown sugar

2 eggs

1 1/2 cups flour

1 tsp. baking powder

1/8 tsp. salt

1 cup drained (canned) mandarin oranges - save the liquid

2/3 cup pecans or walnuts

2 cups powdered sugar


Preheat oven to 350 degrees. Batter: Beat 1/2 cup butter, brown sugar and eggs for three minutes. Then mix-in flour, baking powder, salt, oranges and nuts. Bake in 9 by 13 inch baking dish for 30 minutes or until done.
Frosting: Mix powdered sugar with the rest of the batter. Beat in the juice from the oranges (that you saved) until your frosting is the consistency that you like.

Reuben Salad


4 cups iceberg lettuce - torn

16 oz sauerkraut - rinsed and drained

1 cup Swiss cheese - cubed

2 2 1/2 oz each, sliced corned beef - chopped

2 Tbls fresh parsley - chopped

1/4 cup Thousand island salad dressing - 1/4 cup to 1/2

1/2 cup rye croutons

4 hard-boiled egg - quartered


In a large salad bowl or shallow platter, toss lettuce, sauerkraut, cheese, corned beef and parsley.

Drizzle with dressing. Garnish with croutons and eggs. 

Feta Olive Dip


1 cup mayo
4 oz cream cheese, softened
3 oz feta cheese, crumbled
1/3 cup chopped kalamata olives (in grocer's deli section)
3 green onions, bias Cut
1 clove garlic, finely chopped
1/4 tsp oregano


Preheat oven to 350°.

In medium bowl, combine all ingredients, Spoon into 1 1/2 qt. casserole and bake 30 minutes or until heated through.

Hawaiian shrimp skewers


2 Lbs medium shrimp, peeled and de-veined 

2 20 oz cans pineapple chunks, juice reserved 

1/2 lbs bacon slices, cut into 2 inch pieces 

2 red bell peppers large dice 

1/2 lbs fresh mushrooms caps

2 cups cherry tomatoes 

1 cup sweet and sour sauce 


Grill on high heat. Thread shrimp, pineapple, bacon, red bell peppers, mushroom caps, and cherry tomatoes on skewers, alternating ingredients. In a small bowl, mix sweet and sour sauce with reserved pineapple juice. Pour marinade over skewers. 
Lightly oil grill grate. Cook kabobs on preheated grill for 6 to 8 minutes, or until opaque, basting with marinade. 

Pork Chops W/Apple-Nut Stuffing 


1 cup soft bread crumbs

1/2 cup apple, chopped

2 Tbls pecans, chopped

1/4 tsp nutmeg

1/4 tsp salt

4 pork chops, 1 inch thick

1/4 cup butter, melted

1/4 cup orange juice

1/4 teaspoon nutmeg


Prepare apple-nut stuffing by mixing all ingredients. Cut a deep pocket in each pork chop on meatiest side of bone. Press about 1/3 cup stuffing into each pocket. Secure with skewer. Mix Butter, orange juice and nutmeg. Cover and grill pork chops 4 - 5 inches from medium-low coals about 40 - 45 minutes, brushing occasionally with orange juice mixture and turning 3 to 4 times, until pork is no longer pink in center. Remove skewers

Blackberry Szechuan Sauce


1/2 cup blackberry puree

1/2 cup dry sherry

1 Tbls cornstarch

1/2 tsp salt

1/2 tsp red pepper flakes

1/2 tsp grated ginger

1 tsp lime juice

2 cloves garlic, minced

1 1/2 Tbls honey 


Mix all ingredients in saucepan. Bring to a boil over medium high hear and cook until clear and thickened. Let stand Overnight.

Roast Pork W/Banana Sauce


2-3 lbs. pork loin

2 Tbls oil

1 small onion, diced

1 clove garlic, minced

3 Tbls diced green chilies

1 ripe banana, pureed

1 cup orange juice

1 Tbls chili powder


Brown roast in hot oil. Place in roasting pan. Salt and pepper to taste. Sprinkle with onions, garlic and green chilies. Combine rest of ingredients to make banana sauce and pour over the meat. Cover pan and roast in oven at 350 degrees for 1 1/2-2 hours. Baste frequently. Remove roast, skim fat from sauce, then reheat. Pour a little sauce over sliced pork. Serve rest of sauce on the side.


Duck Breast W/Kiwi Sauce 


2 ripe Kiwi fruits 

2 oz honey 

Juice of 1/2 lemon 

1 tsp mint, chopped 

Pinch Cayenne pepper 

Tbls & 2 tsp Kikkoman Soy Sauce 

2 duck breasts, 10 oz. each 

Fleshly ground black pepper 


Make Cross cuts on duck skin; pepper and coat with 2 tsp soy sauce. 
Place meat skin-side down in non-stick frying pan; cook breasts in their own fat, turning regularly. 
Drain; remove skin and fat; slice meat on a bias and arrange fan-shaped on pool of Kiwi sauce 

For the sauce, peel the Kiwis and reduce to a puree in blender. Mix in honey, lemon juice and chopped mint. Season with Cayenne pepper and 1 T soy sauce. 

Blackberry Chicken


2 chicken breasts 

2 Tbls olive oil 

2 Tbls shallots, finely chopped 

1/4 cup blackberry vinegar 

1/4 cup chicken stock or canned broth 

1/4 cup whipping cream 

1 Tbls crème de cassis 

10 fresh blackberries 


Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Flatten each breast half with the flat end of a meat tenderizer until thin.
Heat the oil in a large skillet, add the breasts, and cook over medium heat until they are lightly colored, about 3 minutes per side. Remove from the skillet and set aside. Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes. 4. Add the vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful. Whisk in the stock, cream, and crème de casis, and simmer for 1 minute.

Return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook.

Remove the breasts with a slotted spoon. and arrange them on a heated serving platter. Simmer the sauce gently until it has reduced and thickened slightly, 3 minutes. Add the blackberries; cook 1 minute. Pour the sauce over the breasts and serve immediately, 

Black beans, Corn and Tomatoes Relish


1 15 oz can low-sodium, black beans 

1 cup cut tomatoes, Garden fresh or canned 

1 tsp fresh Basil chiffinade

1/2 tsp chili powder 

1 cup frozen corn, thawed 

1 clove garlic, pureed or roasted 

1/8 tsp cayenne pepper


Drain and rinse beans. In a bowl, combine beans, corn, tomatoes and garlic. 
Add basil, pepper and chili powder. Combine and serve.

Strawberry Fritters


4 cup fresh strawberries

Oil for deep frying

1 cup flour

1 Tbsp sugar

2 beaten eggs

1/2 c. dry white wine

2 Tbsp cooking oil

1/2 cup sugar


Wash strawberries, remove stems. Pat dry with paper towels. Set aside.
In a large saucepan or deep fryer heat 2 inches oil to 375 degrees. Meanwhile, combine flour and 1 tablespoon sugar. Make a well in the center. Combine eggs, wine and the 2 tablespoons oil; add to flour mixture. Beat until smooth. Dip berries, a few at a time, into batter. Fry strawberries, a few at a time, in hot oil for 1 to 2 minutes. Remove with slotted spoon; drain on paper towels. While still warm, roll in the remaining 1/2 cup sugar. Cool slightly before eating.



1 cup creamy peanut butter

1/4 cup butter, room temperature

1 tsp vanilla extract

1/2 cup confectioners sugar

1/2 cup all-purpose flour

1 cup semisweet chocolate chips


With a hand-held electric mixer, beat peanut butter, butter and vanilla until smooth. Gradually beat in sugar and flour until well blended. Shape mixture into 1-inch balls; place on wax paper lined cookie sheet and refrigerate one hour or until firm.

Melt chocolate chips; one at a time, spear balls with toothpick and dip ball into the chocolate to cover most of it. Place chocolate side down on cookie sheet, smoothing over or filling in toothpick gaps with more chocolate, if necessary. Refrigerate buckeyes for about 15 minutes longer, or until the chocolate is set. Store buckeyes tightly covered in refrigerator. 

Amish stir Fry


2 1/2 Tbls olive oil

2 boneless skinless chicken breasts, cut into 1/4-inch strips

1 sweet apple - peeled, cored and thinly sliced

1 1/2 Tbls garlic salt

1 Tbls cracked black pepper

1 tsp pumpkin pie spice

1 1/2 tsp chopped dried tarragon


Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.


Grilled fruit Kabobs


1 Fresh Pineapple 

3 Bananas

15 Strawberries fresh

large 1 Cantaloupe 

8 oz Butter 

4 oz Honey 

1 Lime for fresh Lime Juice 

1/2 tsp Ginger, fresh, grated 


Combine honey, lime juice and ginger in a small bowl and blend. Melt butter and add to honey mixture. Set aside. Trim and cube pineapple, cantaloupe into 1½ inch cubes. Wash and core strawberries, leave whole. Cut banana into 1 ½ inch chunks. Thread skewers with fruit, keep same pattern for all kabobs, beginning and ending with bananas or pineapple. Brush sauce over fruit kabobs. Grill kabobs for about five minutes per side brushing with honey mixture. Serve immediately.

Ginger Garlic Mayonnaise


1/2 c mayo

2 tsp sweet pickle relish

2 tsp fresh minced ginger

2 tsp lime juice

1 minced clove garlic

1/4 tsp salt


Combine all ingredients in a small bowl and blend. Keep Refrigerated

Creamy Bacon Cheddar Dressing


2 cup shredded Cheddar cheese 

1 Tbls all-purpose flour 

1/4 cup heavy cream 

4 slices bacon cooked crisp and crumbled

2 cup mayonnaise 

1 1/2 cups milk 


In a medium saucepan over low heat, whisk together the cheese, flour and cream until melted and sauce-like. Remove from heat and cool. 
In a medium bowl, whisk together cooled cheese sauce, bacon, mayonnaise and milk until evenly blended. Serve over fresh salads. 

Apple Pecan Coffee Cake


2 cup granulated sugar

1 cup vegetable oil

2 eggs

2 1/2 cups flour

1 tsp salt

2 Tbls baking powder

1 tsp baking soda

1 tsp vanilla extract

2 cup chopped pecans\

2 cup chopped Granny Smith apples


Grease and flour a 9 x 13-inch pan. Combine sugar and oil. Add well beaten eggs. Sift dry ingredients and add all at one time. Stir in vanilla extract, pecans and apples. Pour into prepared pan. Bake at 350 degrees F for 25 to 30 minutes. 

Lady Finger Cookies


5 Tbsp sugar

1 tsp vanilla

1 cup butter

2 cup flour


Mix and roll into small finger shapes. Bake at 375 degrees until light brown. When slightly cooled, roll in mixture of sugar and cinnamon. 

Farina Soup Dumplings


1 egg, beaten

1/2 tsp salt

Sprinkle of parsley

1/8 tsp garlic powder

2 Tbls melted butter

1/2 c. plus 2 Tbls Farina

Scant 1/8 tsp baking powder, mix with Farina


Beat egg slightly, add salt, parsley, garlic powder and melted butter. Stir in Farina with baking powder mixed in. Drop by teaspoon in simmering chicken soup. Simmer until dumplings come to the top. 

Salmon & Spinach lasagna


15 oz Ricotta cheese 

1 1/2 cup Grated Jarlsberg cheese 

10 oz frozen; chopped spinach squeezed dry 

1 1/4 c Milk 

1 Egg 

1/4 tsp Salt 

1 Tbls Butter or margarine 

2 Cloves minced garlic 

2 Tbls All-purpose flour 

7-8 oz Smoked salmon

1/4 cup Chopped fresh dill

1/8 tsp nutmeg

One lemon Juiced

8 oz Lasagna noodles pre-cooked 

1/4 cup freshly Grated Asiago cheese 


Preheat oven to 350. Combine ricotta, Jarlsberg, spinach, 1/4 cup milk, egg, salt and nutmeg. In pot melt butter over medium heat. Add garlic, cook 2 minutes. Reduce heat to low. Stir in flour; cook 1 minute. Stir in remaining milk; simmer until thickened. Stir in salmon, dill and lemon juice. In 2 qt. baking dish layer 1/3 ricotta mixture and 1/3 salmon sauce; repeat. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover; bake 40 minutes. Let stand 10 minutes.


Smoked Salmon Rolls with Olive Cream Cheese 


1/3 Cup chopped, pitted, brine-cured green olives 

8 oz package cream cheese, softened 

2 Tbls fresh lemon juice 

2 Tbls finely chopped chives 

1/2 tsp freshly ground black pepper, or to taste 

8 oz thinly sliced smoked salmon 


In small mixing bowl, thoroughly combine the chopped olives with the cream cheese, lemon juice, chopped chives and pepper. Taste and adjust seasoning as needed. 
Place thin slice of salmon on the counter or board, with one of the narrow ends toward you. Place a rounded tablespoon of the olive mixture on the end nearest you and roll up in the salmon. 
Repeat with remaining salmon and cream cheese, arrange on a serving plate, cover tightly with plastic wrap, and refrigerate till serving time.

Pink Peppercorn Sauce


2 Tbls unsalted butter
2 shallots, minced
1/2 cup of dry white wine
3 Tbls dark rum
2 1/2 tsp of pink peppercorns
1/2 cup heavy whipping cream
1 Tbls tomato paste
sea salt and freshly cracked pepper


Heat the butter in a saucepan. Saute shallots until they are translucent. Add the white wine and let reduce by half. Carefully add the rum, and ignite the sauce with a match. When the flames die out, add your peppercorns, cream, and tomato paste. Allow the mixture to reduce until it coats the back of a spoon. Season with salt and pepper. 

Rutabaga with Cheddar Cheese


1 rutabaga (2 lb/1 kg) 

1/2 cup sour cream 

1/2 tsp each salt and fresh ground pepper 

1 cup grated sharp cheddar cheese 


Peel and cube rutabaga . In saucepan of boiling salted water; cook rutabaga, covered, for 30 minutes or until tender.

Drain and return to saucepan over low heat for about 30 seconds or until dry. Mash thoroughly; mix in sour cream, salt and pepper. Stir in cheese just until slightly melted. 

Baked ziti 


1 stick unsalted butter 

2 lbs ground turkey 

2 medium jars spaghetti sauce with roasted garlic 

1/4 tsp oregano 

1/4 tsp parsley 

1/4 tsp salt, plus additional salt for pasta water 

1/4 tsp Fresh Ground pepper 

1 medium onion, medium dice

1 lbs box ziti noodles 

2 lbs blocks mozzarella cheese 


Preheat oven to 350 degrees F. 

In a large skillet, melt half of the butter over medium heat. Add turkey and cook until browned. Add tomato sauce, oregano, parsley, salt, pepper, and onion and simmer until onion is tender. 

Cook pasta in a large pot of boiling, salted water until a little less than al dente. Drain and cool. Cut 1 of the blocks of cheese into cubes and slice the other into thin slices. Melt the remaining butter and pour into the bottom of a deep 9 by 13-inch baking dish. Pour 1 1/2 ladles full of the sauce into the dish, or enough to completely cover the bottom. Add a layer of pasta and then a layer of cubed cheese. Repeat layering until all ingredients are used. 

Fill 1 of the empty sauce jars 1/8 full with water and shake. Pour over pasta. Top with the thin slices of cheese, and sprinkle with additional oregano and parsley, if desired. Cover casserole with foil and place in oven. Check every 15 minutes until cheese is melted and bubbly. Remove foil for last 5 minutes of cooking to brown cheese.


Chicken Cordon Bleu Casserole


2 lbs skinless chicken breasts, cut into chunks

Bread Crumbs

1 egg

1/2 cup milk 

8 oz Swiss cheese Med dice

8 oz ham, med dice

1 can cream of chicken soup

1 cup milk


Whisk together the egg and 1/2 cup milk. Bread the chicken in egg mixture, and bread crumbs, coating well. Brown in a little oil until golden.
Place chunks in baking dish, add cubes of Swiss cheese and small pieces of ham. 


Mexican Casserole 


1 (10 ounce) package of frozen and thawed chopped spinach 

3 medium sliced yellow squash 

1 large chopped red bell pepper 

1 medium onion, chopped 

1 tablespoon of vegetable oil 

2 cans of white beans, drained and rinsed 

12 (6-inch) corn tortillas cut into 1-inch strips

1 can condensed cream of mushroom soup 

8 oz sour cream 

1 cup of tomato salsa 

1 package taco seasoning mix 

1 cup shredded sharp cheddar cheese divided 


Heat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray ; set aside. Drain spinach well, squeezing in your fist and then pressing between paper towels to remove excess moisture. 
Heat oil over medium heat in a large non-stick pan. Cook the squash, pepper, and onion for 6 minutes or until soft. Remove from heat. Stir in spinach, beans, tortillas, soup, sour cream, salsa, green chilies and juice, taco seasoning and 3/4 cup of cheese. Spoon into baking dish- if adding meat or soy to this casserole do it here. Bake 30 minutes. Sprinkle evenly with remaining 1/4 cup of cheese and bake 5 minutes more or until the cheese is melted. 


Hot spiced Apple Cider 


1/2 cup Brown sugar 

1 dash Salt 

1/2 Gallon Cider 

1 teaspoon Whole allspice 

1 teaspoon Whole cloves 

1 three-inch stick cinnamon 

1 dash Nutmeg 


Combine sugar, salt, and cider. Tie spices in cheese cloth. Add to cider. Slowly bring to a boil. Cover and simmer 20 minutes. Remove spices. Serve hot with orange slice floaters and cinnamon stick.

Mornay Sauce


3 Tbls butter

4 Tbls flour

13 3/4 oz. can chicken broth 

1 c. Half & Half

3/4 c. shredded Swiss cheese 


Melt butter in medium saucepan. Blend in flour and cook 1 minute. Gradually stir in chicken broth. Cook, stirring constantly until sauce thickens. Stir in cream or milk; simmer, stirring occasionally on low heat for a few minutes. Remove from heat. Add shredded Swiss cheese.

Roasted Potato and Parsnip


8 oz potatoes, grated

8 oz parsnips, grated

1 onion, thinly sliced

1 Tbls creamed horseradish

2 Tbls chopped chives

3 fl oz yogurt


Mix everything together and season to taste. Pour into a shallow baking dish, cover with foil and bake for 1 hour. Uncover and bake for 15 minutes until becoming crisp and brown. 

White Chocolate Cream Cheese Icing 


16 oz. cream cheese, at room temperature

4 oz. good quality white chocolate 

1 1/2 oz butter, at room temperature volume

1 1/3 C confectioners sugar

1 1/4 tsp. vanilla extract


Stir white chocolate in the top of a double boiler set over simmering water until just melted. Cool to lukewarm. Using an electric mixer, beat cream cheese and butter until light and fluffy. Beat in cooled, melted white chocolate and vanilla, gradually beat in sugar and continue beating until smooth. Frosting should be light and spreadable. It is helpful to chill a bit before piping. 

Scallop Salad


3/4 cup all purpose flour

6 tablespoons sesame seeds

16 large sea scallops

2 large eggs, beaten to blend

4 Tbls canola oil

2 Tbls oriental sesame oil

7 to 8 oz packages mixed baby greens

2 red bell peppers julienne

Ginger Vinaigrette


Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.

Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.


Sweet Rhubarb Sauce


1 lbs rhubarb, sliced

1 1/4 cup sugar - a little less if rhubarb is relatively sweet

1 Tbls cornstarch


Place rhubarb in a medium saucepan; add a small amount of water, about 1/2 inch. Add sugar; bring to a boil. Lower heat and simmer for 10 to 15 minutes, or until rhubarb is tender. Spoon into blender container; blend until mixture is smooth. Add cornstarch and a few drops of red food coloring, or until desired color is reached. Return rhubarb sauce mixture to saucepan and bring to a boil; reduce heat and simmer until thickened. Serve over bread pudding, pound cake, or ice cream. Makes about 3 cups of rhubarb sauce.


Sausage Zucchini Boats 


4 med. zucchini squash

1/4 lbs bulk sausage

1/4 cup chopped onion

1/2 to 3/4 cup dried bread crumbs

Dash garlic powder

1/4 tsp salt

1 egg, slightly beaten

1/4 tsp thyme

1/2 cup grated parmesan cheese divided

Fresh Ground Pepper to taste


Trim stem and blossom ends off zucchini and cook in boiling water 7 to 10 minutes, just until crisp tender, drain. Cut each squash in half lengthwise, carefully spoon out pulp, leaving shell intact. Mash pulp and drain. Brown sausage and onion; drain. Combine all ingredients except half of cheese. Fill squash boats and bake 20 minutes at 400 degrees. Sprinkle remainder of cheese on top of boats and slip momentarily under broiler in a 9 x 13 inch pan.

Easy Bean Salsa


1 15 oz can black-eyed peas 

1 15 oz can black beans, rinsed and drained 

1 15 oz can whole kernel corn, drained 

1/2 cup chopped onion 

1/2 cup chopped green bell pepper 

1 4 oz can diced jalapeno peppers 

1 15 oz can diced tomatoes, drained 

1 cup Italian-style salad dressing 

1/2 tsp garlic salt 


In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors. 


Hot Crab Dip


2 cups crabmeat 

1 cup sour cream 

1 8 oz package cream cheese, softened 

1 cup buttermilk 

1 cup mayonnaise 

1 cup shredded Monterey Jack cheese 

1 cup white Cheddar cheese 

1/2 cup capers, drained 

2 8 oz cans artichoke hearts, drained and chopped 

2 Tbls minced garlic 

1/2 tsp Fresh ground black pepper 

1/2 tsp dried dill, or to taste 

1/4 cup grated Parmesan cheese 

1/2 tsp Old Bay Seasoning

1 8 oz round loaf sourdough bread 


Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan. 
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning 
Bake in preheated oven until top is crusty, about 15 to 20 minutes. 
Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping. 


Brie W/ Kiwi & Cranberry Marmalade


1/2 cup dried cranberries

2 Tbls currants

3 Tbls dark brown sugar

1/8 tsp cloves, ground

1/2 tsp minced fresh ginger root

1/4 tsp allspice, ground

1/4 tsp dry mustard

1/4 cup water PLUS 2 tablespoons water

2 kiwifruit, peeled, sliced, and quartered

2 Tbls pecan pieces

1- 1 lbs wheel brie cheese


Preheat oven to 350 F. Combine the cranberries, currants, brown sugar, cloves, ginger root, allspice, mustard, and water in a medium saucepan. Cook gently over medium heat until mixture comes to a boil. Reduce heat to low and simmer until the cranberries swell and the liquid thickens into a jam-like consistency, about 8-10 minutes. Remove from heat and allow to cool completely. When cool, stir in the chopped pecan pieces. Place the brie wheel on a parchment-lined cookie sheet. Spread the cooled cranberry marmalade evenly over the top of the brie. 

Bake for 25-30 minutes, or until the brie round swells. Remove from the oven and gently slide the brie onto a cheese board or plate. Top the cranberry marmalade with chopped kiwifruit. Serve immediately with crisp crackers. 


Baked Tomatoes stuffed w/Corn Pudding 


8 tomatoes

2 eggs

2 Tbsp flour

2 Tbsp sugar

1/2 tsp baking powder

1 cup half and half

1 cup kernels

2 Tbsp melted butter


Slice tops off tomatoes, scoop out pulp and drain. Sprinkle with salt and pepper.
Preheat oven to 350 degrees. Oil a pan just large enough for the tomatoes to fit. Beat eggs, add flour, sugar and baking powder. Blend in half and half, corn and butter. Season with salt and pepper. Spoon into tomatoes. Arrange in pan with sides touching. Bake at 350 degrees for 45 minutes. Corn pudding will be firm to touch and browned. To serve as a main dish, add diced ham and shredded cheese.

Strawberry Fudge Balls 


1 6 oz package milk chocolate morsels 

1 8 oz package 1/3-less-fat cream cheese, softened 

3/4 cup vanilla wafer cookies, crushed 

1/4 cup strawberry preserves 

1/4 cup chopped toasted almonds 


Melt chocolate in a double boiler. Beat together with cream cheese until smooth. Mix in vanilla wafer crumbs and preserves. Cover and chill for 2 hours. 

Shape dough into balls and roll in almonds. Store in the refrigerator. 


Red Currant Sauce


3 Fresh Oranges 

1 cup port 

1 cup red currant jelly 

1 tsp Dijon mustard 

1/2 tsp cracked fresh black peppercorns 

1/4 cup chicken stock 

1 Tbls cornstarch 


Using vegetable peeler, cut rind from 1 orange into thin strips. Squeeze juice from oranges (you will need 2 cups of juice).
Combine rind, juice, port, jelly, mustard, and peppercorns in pan. Bring to boil, simmer, uncovered, 10 minutes, stirring occasionally.
Stir in blended cornstarch and stock, stir until sauce boils and thickens.


Little Havana Shrimp


1/2 lb peeled and deveined shrimp 

Juice of 1 orange 

3 sm sprigs fresh parsley 

3 sm sprigs fresh basil 

1/2 tsp cumin 

2 Tbls olive oil 

1 habenero pepper sm dice

3 cloves garlic creamed


Mince the herbs and add everything to the shrimp.
Marinate 2 to 24 hours. Grill and serve.


Avocado Egg Rolls (Vegetarian Recipe)


1 Medium diced red onion

2 Tbsp vegetable oil

1 1/2 Tbsp finely chopped garlic

5 oz fresh lime juice

3 oz chopped sun dried tomato (packed in oil)

1/8 cup chopped fresh cilantro

3/4 Tbsp ground cumin

3/4 Tbsp salt

6 medium California Avocados, seeded and peeled, cut into 1/2-inch cubes (about 6 lbs)

12 egg roll wrappers


Sauté onion in oil until soft, about 5 minutes. Stir in garlic; cook for 1 minute. Remove from heat; stir in lime juice, tomato, cilantro, cumin, and salt; fold in avocado. Cool to room temperature.

For each roll, lay an egg roll wrapper on a work surface with corner at top. Put 4 oz cooled filling in the center of the egg roll wrapper, leaving about 3/4 to 1 inch space on each side. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve refrigerated on wax paper, sealed side down until service.
Egg rolls may be prepared to this point a few hours before service. Deep fry egg rolls at 375 degrees F until golden brown, approx. 3 minutes. Bias Cut Serve hot.


Wasabi Butter for grilling


4 Tbls unsalted butter, softened to room temperature 

1/2 tsp wasabi powder or fresh wasabi paste

1/4 tsp freshly ground white pepper 

1 Tbls chopped fresh chives 

1 tsp fresh lemon juice 

Fresh ground black pepper, to taste 


In a large bowl, combine the butter with the wasabi, white pepper, chives, and lemon juice with a fork. Whisk until smooth; season with salt and black pepper. Form into a log about 3 inches long and 1 inch thick. Wrap in waxed paper; tightly turn down and tape ends to seal. Refrigerate until firm, at least 1 hour. (The butter can be made up to 2 days in advance).

Blue Cheese and Spinach Pasta Sauce


1 lbs spinach

8 oz milk

1 medium onion

3 oz blue cheese

1 garlic clove

Salt and pepper

2 Tbsp flour


Chop the spinach and steam for 5-10 minutes until tender. Chop the onion and sauté in hot oil with the crushed garlic for 5 minutes. Add the flour and cook for 1 minute. Gradually add the milk and stir until thickened. Simmer gently for 3 minutes. Crumble the cheese and add to the sauce. Stir in the spinach and season with salt and pepper. Cook, stirring until the cheese has melted.

Serve with freshly cooked  pasta of your choice.

Portobello Mushrooms Stuffed w/lamb


1 Tbls extra-virgin olive oil

1 sweet onion, thinly sliced

2 tsp apple cider vinegar

1/2 tsp chopped fresh rosemary

3/4 tsp ground sage

1/2 tsp salt

1/2 tsp freshly ground pepper

1/8 tsp ground nutmeg

1 lbs ground lamb

4 medium-large Portobello mushrooms, stems and gills removed

1 Tbls Worcestershire sauce

1/2 cup finely shredded fontina cheese



Position rack in the lowest position; preheat oven to 400 degrees F.
Place oil and onion in a large skillet over medium heat. Cook, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.

Meanwhile, combine rosemary, sage, salt, pepper and nutmeg in a small dish. Place lamb in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushrooms on both sides with Worcestershire. Place one Lamb ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet.
Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with cheese. Continue baking until the cheese is melted and golden and the lamb is cooked through, about 10 minutes more.

Walnut Green Olive spread


1/3 cup canola Oil

3 Tbls lemon juice

1 cup stuffed green olives

1 cup walnut pieces

1/2 cup fresh Basil leaves

1/2 cup chopped green onions

1/2 tsp crushed red pepper flakes

Salt and Fresh ground pepper to taste


Combine first seven ingredients in a food processor. Cov­er and process just until the spread holds together. Do not over process; mixture should have a coarse texture. Sea­son with salt and pepper. Cover and refrigerate. Serve with crackers.

Cherry Salsa


1/2 lbs dark sweet cherries, pitted and chopped (about 1 cup)

2 tsp fresh lime juice

1/4 tsp freshly grated lime zest

1 Tbls finely chopped red onion

1 tsp finely chopped seeded fresh jalapeno chili

1 1/2 tsp finely chopped fresh coriander


In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.

Bombay Parsnips


1/2 cup chopped onion 

1 Tbls oil 

1/2 tsp cumin 

1 tsp chili powder 

1 1/2 tsp turmeric 

1/4 - 1/2 tsp cayenne 

1/2 cup water 

1/2 tsp salt 

1 lbs parsnips diced

1/3 cup green peppers julienne 

1/4 cup chopped peanuts



Sauté onion in oil in a 1 1/2 quart pot for 5 to 8 minutes until golden.
Add spices and cook, stirring, for 1 minute. Add water, salt, and parsnips, bring to a boil, cover, and simmer over low heat for 20 to 30 minutes until vegetable is tender but not mushy.
Sauce will become quite thick. 

Garnish with pepper strips and peanuts

Warm Apple and Cabbage Slaw


1 3/4 lbs sauerkraut drained 

3 cups shredded cabbage 

1/2 cup chopped walnuts 

1 large fresh apple, cored, and medium dice

1/2 small fresh red onion sliced thin

1 tbsp. chopped fresh Italian parsley 

1/3 cup vegetable oil 

1 Tbls white wine vinegar 

1 Tbls brown sugar 

1/4 tsp sea salt 

1/4 tsp celery seed


Drain sauerkraut in colander. Combine sauerkraut, cabbage, walnuts, apple, onion, and parsley in large bowl; toss to mix. Set aside.

Whisk vegetable oil, white wine vinegar, brown sugar, salt, and celery seed, if desired, in medium bowl. Place in small saucepan over medium heat. Cook and stir until hot, and sugar is dissolved.

Pour over sauerkraut and cabbage mixture; toss to coat. Serve immediately.





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