Title: Beef Pops
Categories: Appetizers
Yield: 20 Pops
Sauce:
3 c fresh flat-leaf parsley
2 cloves garlic, peeled
2 tb red wine vinegar
1 ts crushed chili flakes
1 ts sugar
1 1/2 ts salt
1/2 ts ground black pepper
1/2 c olive oil
Beef Pops:
1 1/2 lb beef fillet, cut in cubes
1 pineapple, cut in cubes
20 wooden skewers, soaked for 30 minutes
salt
ground black pepper
For the Sauce: In the bowl of a food processor,
blend together the parsley, garlic, vinegar, chili
flakes, sugar, salt, and pepper until smooth. With
the machine running, gradually add the olive oil
until incorporated. Place half of the mixture in a
medium bowl. Place the remaining mixture in a
small serving bowl. Cover with plastic wrap and
refrigerate until ready to serve.
For the Pops: Place the beef in the medium bowl
with the parsley sauce. Toss well until the beef is
coated with the mixture. Cover and refrigerate for
3 hours.
Place a grill pan over medium-high heat or preheat
a gas or charcoal grill. Thread the skewers
starting with a piece of pineapple, then a cube of
beef. Repeat with another piece of pineapple and
another cube of beef. Continue with the remaining
skewers. Grill the skewers for 2 to 3 minutes
each side (for medium rare) or until desired
doneness. Season with salt and pepper.
To serve, arrange the Beef Pops on a serving platter.
Drizzle with the remaining reserved Parsley Sauce or
serve the sauce on the side as a condiment.
Title: Wedge Salad
Categories: Salads
Yield: 4 Servings
1 c mayonnaise
1 c crumbled bleu cheese
1/2 c buttermilk
1 shallot, minced
1 ts lemon zest
1/2 ts worcestershire sauce
1/2 ts parsley
1 ts salt
1/4 ts pepper
4 iceberg wedges
4 tb crumbled bacon
Puree mayonnaise and blue cheese with buttermilk,
shallot, lemon zest, worcestershire sauce, parsley,
salt and pepper. Drizzle over iceberg wedges; top
with crumbled bacon.
Title: Citrus Chicken
Categories: Main Dish, Poultry
Yield: 6 Servings
4 lb bone-in chicken thighs
3/4 c freshly squeezed orange juice
2 tb grated orange zest
1 ts salt
2 ts cracked black pepper
1 ts chopped fresh mint leaves
1 1/2 tb chopped basil leaves
3 tb white balsamic vinegar
3 tb minced shallots
1 tb celery seeds
Combine all the ingredients in a large resealable
plastic bag and refrigerate for 6 to 8 hours.
Preheat the oven to 350°F.
Remove the chicken from the marinade and put the
chicken in a 13 by 9-inch pan and bake for 45
minutes. Turn the pieces over and bake for an
additional 15 to 25 minutes. Remove from the oven
and arrange the chicken on a serving platter.
Title: Orange Snow Peas
Categories: Side Dish
Yield: 8 Servings
1 c water
1 ts sugar
30 oz frozen snow peas
8 oz can sliced water chestnuts, drained
1/4 c orange-flavored liqueur
5 tb butter
2 tb chopped fresh mint leaves
1 ts salt
Bring 1 cup of water to a boil and add the sugar.
Drop in the snow peas and cook until barely tender,
drain, and return to pan. Add the water chestnuts,
orange liqueur, butter, mint, and salt. Cook over
medium-low heat until heated through.
Title: Chocolate Lasagna
Categories: Desserts
Yield: 8 Servings
8 oz package no-boil lasagna noodles
2 lb ricotta cheese
1 c powdered sugar
1/2 c unsweetened cocoa
2 lg eggs
1 1/2 c mini chocolate chips
1 orange, zested
1/2 c roasted pistachios
4 oz white chocolate, coarsely grated
Preheat the oven to 350°F.
Bring a large pot of water to the boil and cook the
noodles for 1 minute. Drain them and put them into
a bowl of ice water to stop the cooking. Drain again
and lay on paper towels to dry.
Whisk together the ricotta, sugar, cocoa powder, and
eggs on medium speed with a hand or stand mixer,
scraping down the sides of the bowl, until it is
well blended. Stir in the chocolate chips and orange
zest. Spread 1/4 of the cheese mixture into the
bottom of an 8 by 8-inch baking dish. Sprinkle
some of the pistachios over the top and press on a
layer of noodles. Repeat, ending with the ricotta
mixture and pistachios. Bake for 35 to 40 minutes,
or until the lasagna has risen. Remove the pan from
the oven and evenly sprinkle the white chocolate
over it. Let cool, cut, and serve.
Title: Pork Egg Rolls
Categories: Appetizers
Yield: 12 Appetizers
Pork:
2 lb pork butt, cut into 4 pieces
salt, to taste
ground black pepper, to taste
1/2 red onion, diced
3/4 c white vinegar
1 bottle BBQ sauce
Cole Slaw:
1/3 c mayonnaise
2 tb apple cider vinegar
1 tb sugar
1 ts celery salt
1/2 ts garlic salt
1 ts freshly ground black pepper
1 bag pre-shredded coleslaw mix
1/2 red onion, halved
Egg Rolls:
4 c vegetable oil
3 eggs
3 tb milk
12 egg roll wrappers
For the pork: Preheat the oven to 300°F. Season
the pork with salt and pepper. Place in a braising
pan and add the onion, vinegar, and BBQ sauce. Toss
well. Braise for 3 hours, covered, until fork
tender. Remove meat with a slotted spoon and
"pull" with forks until shredded. Add braising
liquid, to taste. Cool.
For the slaw: Mix the mayonnaise, vinegar, sugar,
celery salt, garlic salt, and pepper in a large
bowl. Add the vegetables and mix thoroughly. Let
sit 10 to 15 minutes before serving.
For the egg rolls: In large saucepan, heat the
vegetable oil to 350°F. Add enough oil to keep
the egg rolls from touching the bottom of the pan.
In a shallow bowl, beat the eggs and milk together
and set aside.
With the corner of the wrappers facing you, place
approximately 1/12th of the pulled pork on each
wrapper. Place a dollop of coleslaw on top.
Fold the corner over the filling, and then fold
the outside corners in, making a roll a 4 to
5-inches wide. Roll firmly, being careful to not
tear wrapper, and seal the final end with egg
wash.
Dredge the roll in egg wash, allow excess to drain
off, and submerge the roll in the hot oil. Fry
until golden brown. Drain on paper towels.
Title: Noodle Salad
Categories: Salads
Yield: 6 Servings
salt
1/2 lb thin spaghetti
1 lb sugar snap peas
1 c vegetable oil
1/4 c rice wine vinegar
1/3 c soy sauce
3 tb dark sesame oil
1 tb honey
2 garlic cloves, minced
1 ts grated fresh ginger
3 tb toasted white sesame seeds, divided
1/2 c smooth peanut butter
2 red bell peppers, thinly sliced
4 scallions, sliced diagonally
3 tb chopped fresh parsley leaves
Bring a large pot of salted water to a boil. Add
the spaghetti and cook according to package
directions. Drain and set aside.
Meanwhile, bring another large pot of salted water
to a boil, add the sugar snap peas, return to a
boil, and cook for 3 to 5 minutes, until crisp
tender. Lift the sugar snap peas from the water
with a slotted spoon and immerse them in a bowl
of ice water. Drain.
For the dressing, whisk together the vegetable oil,
rice wine vinegar, soy sauce, sesame oil, honey,
garlic, ginger, 2 tablespoons sesame seeds and
peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and
scallions in a large bowl. Pour the dressing over
the spaghetti mixture. Add the remaining 1
tablespoon of sesame seeds and the parsley and
toss together.
Title: Turkey Burgers
Categories: Main Dish, Poultry
Yield: 4 Servings
1/4 c olive oil
1 1/4 lb ground turkey
15 oz can black beans, rinsed and lightly mashed
1 c crushed tortilla chips
1 tb chile powder
1 tb ground cumin
1 avocado, peeled and firmly diced
sour cream
Preheat the oven to 350°F.
Heat the olive oil in a large skillet over
medium-high heat. In a large bowl, combine the
turkey, beans, tortilla chips, House Seasoning,
chile powder, and cumin. Use your hands to form
the mixture into 8 equal sized patties, working
in batches if necessary. Cook the patties until
no longer pink in the middle, 4 to 5 minutes
per side.
Transfer the skillet to the oven and bake for 2
to 3 minutes. Transfer the patties to a paper
towel-lined plate to drain. Top with avocado
slices and sour cream.
Title: Scalloped Potatoes
Categories: Side Dish
Yield: 8 Servings
2 cloves garlic, smashed
3 tb unsalted butter
3 lb waxy potatoes, peeled
3 c half-and-half
1/2 c creme fraiche
2 tb all-purpose flour
2 ts chopped fresh thyme
1/4 ts ground mace
salt, to taste
ground pepper, to taste
1/4 c chopped chives
Preheat the oven to 350*deg;F. Rub the garlic all
over the inside of a 3-quart baking dish, then
mince it. Grease the dish with about 1/2
tablespoon butter.
Slice the potatoes about 1/8 inch thick. Combine
in a large saucepan with the minced garlic, the
remaining 2 1/2 tablespoons butter, the
half-and-half, creme fraiche, flour, thyme, mace,
2 1/2 teaspoons salt, and pepper to taste. Bring
to a boil over medium-high heat and cook,
stirring, until the mixture thickens slightly,
1 to 2 minutes. Stir in the chives and transfer
the mixture to the prepared baking dish, shaking
it to distribute the potatoes evenly.
Bake, uncovered, until the potatoes are tender,
about 1 hour 5 minutes, occasionally spooning
some of the liquid over the top. Let cool 10
minutes before serving.
Title: Wafflewiches
Categories: Desserts
Yield: 4 Servings
8 frozen waffles
1 qt ice cream
powdered sugar
Toast frozen waffles, then let cool. Sandwich scoops
of ice cream between the waffles. Dust with
confectioners' sugar.
Title: Rosemary Chips
Categories: Appetizers
Yield: 4 Servings
1 1/2 lb russet potatoes, thinly sliced
2 tb chopped rosemary
1 grated garlic clove
3 tb olive oil
3/4 ts salt
1 pn cayenne
Toss potatoes with rosemary, garlic, olive oil,
salt and cayenne. Spread on a baking sheet; roast
in a 500°F oven until golden, about 20
minutes. Flip the potatoes and cook until golden
and crisp, 8 more minutes. Season with salt.
Title: White Bean Soup
Categories: Soups
Yield: 6 Servings
1 lb dried white cannellini beans
4 c sliced yellow onions
1/4 c olive oil
2 garlic cloves, minced
1 lg branch fresh rosemary
2 qt chicken stock
1 bay leaf
2 ts kosher salt
1/2 ts freshly ground black pepper
In a medium bowl, cover the beans with water by at
least 1-inch and leave them in the refrigerator for
6 hours or overnight. Drain.
In a large stockpot over low to medium heat, saute
the onions with the olive oil until the onions are
translucent, 10 to 15 minutes. Add the garlic and
cook over low heat for 3 more minutes. Add the
drained white beans, rosemary, chicken stock, and
bay leaf. Cover, bring to a boil, and simmer for
30 to 40 minutes, until the beans are very soft.
Remove the rosemary branch and the bay leaf.
Pass the soup through the coarsest blade of a
food mill, or place in the bowl of a food
processor fitted with a steel blade and pulse
until coarsely pureed. Return the soup to the
pot to reheat and add salt and pepper, to taste.
Serve hot.
Title: Southern Fried Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
3 eggs
1/3 c water
1 c hot red pepper sauce
2 c self-rising flour
1 ts pepper
salt, to taste
ground black pepper, to taste
1 1/2 lb chicken, cut into pieces
vegetable oil
In a medium size bowl, beat the eggs with the water.
Add enough hot sauce so the egg mixture is bright
orange. In another bowl, combine the flour and
pepper. Season the chicken with salt and pepper.
Dip the seasoned chicken in the egg, and then coat
well in the flour mixture.
Heat the oil to 350°F in a deep pot. Do not
fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp.
Dark meat takes longer then white meat. It should
take dark meat about 13 to 14 minutes, white meat
around 8 to 10 minutes.
Title: Garlic Mashed Potatoes
Categories: Side Dish
Yield: 8 Servings
5 lb potatoes, cut in 2" pieces
2 tb olive oil
4 tb garlic, minced
2 ts minced rosemary leaves
1/2 c skim milk
2 ts salt
1 ts white pepper
1/4 c chives
Add cut potatoes into a large pot and cover by
about 1-inch with cold water. Place over medium
heat and simmer (do not boil) potatoes for 15
minutes or until fork tender.
Strain potatoes from pot, and set aside. In same
pot add oil, garlic and rosemary. Lightly saute
over medium heat. When slightly brown add potatoes
back to the pot, and mix with garlic and rosemary.
Remove from heat, add milk, salt and pepper, and
mash with potato masher. Garnish with chives.
Title: Apple Crisp
Categories: Desserts
Yield: 8 Servings
CRISP:
5 lb green apples
grated zest of 1 orange
grated zest of 1 lemon
2 tb freshly squeezed orange juice
2 tb freshly squeezed lemon juice
1/2 c granulated sugar
2 ts ground cinnamon
1 ts ground nutmeg
TOPPING:
1 1/2 c flour
3/4 c granulated sugar
3/4 c light brown sugar, packed
1/2 ts salt
1 c oatmeal
1/2 lb cold unsalted butter, diced
Preheat the oven to 350°F. Butter a 9 by 14 by
2-inch oval baking dish.
Peel, core, and cut the apples into large wedges.
Combine the apples with the zests, juices, sugar,
and spices. Pour into the dish.
To make the topping, combine the flour, sugars,
salt, oatmeal, and cold butter in the bowl of an
electric mixer fitted with the paddle attachment.
Mix on low speed until the mixture is crumbly
and the butter is the size of peas. Scatter
evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour
until the top is brown and the apples are bubbly.
Serve warm.
Title: Cauldron Fondue
Categories: Appetizers
Yield: 14 Servings
2/3 c whipping cream
12 oz white chocolate squares, chopped
1/4 c kahlua
1/4 ts green paste food color
large marshmallows
pretzel twists
whole fresh strawberries
In 2-quart saucepan, heat whipping cream over
medium-low heat, stirring occasionally, to
simmering (do not boil). Add white chocolate,
kahlua and food color; remove from heat. Stir with
wire whisk until chocolate is melted and can be
stirred smooth. Pour into fondue pot. Keep warm
over low heat up to 1 hour.
Spear marshmallows, pretzels and strawberries with
fondue forks; dip in fondue.
Title: Potato-Clam Chowder
Categories: Soups
Yield: 4 Servings
4 c hot water
4.7 oz box au gratin potatoes
1/2 ts salt
1 c frozen corn
1 c frozen broccoli florets
3 c milk
1 sm onion, chopped
13 oz minced clams, undrained
Heat water, Potatoes and salt to boiling in 3-quart
saucepan. Boil 20 minutes; drain.
Stir in Sauce Mix and remaining ingredients. Heat
to boiling over medium-high heat, stirring
occasionally.
Reduce heat; simmer uncovered about 10 minutes,
stirring occasionally, until potatoes are tender.
Title: Chicken Nachos
Categories: Main Dish, Poultry
Yield: 12 Servings
16 oz prepared cheese product, cut into cubes
3/4 c salsa
15 oz black beans, drained & rinsed
9 oz frozen cooked chicken breast, thawed & cubed
8 oz sour cream
1 md red bell pepper, chopped
3 md green onions, sliced
large tortilla chips
Spray 3- to 4-quart slow cooker with cooking spray.
In cooker, place cheese, salsa, beans and chicken.
Cover; cook on Low heat setting 2 hours, stirring
once halfway through cooking.
Stir in sour cream, bell pepper and onions.
Increase heat setting to High. Cover; cook about
45 minutes longer or until mixture is hot.
Serve with tortilla chips. Topping can be kept
warm on Low heat setting up to 2 hours; stir
occasionally.
Title: Filled Tomatoes
Categories: Side Dish
Yield: 8 Servings
24 cherry tomatoes
green onion tops, in 1" strips
1/2 c chicken salad
2 tb prepared horseradish
With sharp knife, cut 1/4-inch off stem side of
each tomato and 1/8-inch off bottoms. Using melon
baller or small spoon, remove insides of
tomatoes; discard.
Make cuts in ends of each green onion piece; place
in bowl of ice water until curly.
In small bowl, mix chicken salad and horseradish.
Place 1 teaspoon chicken salad in each tomato.
Place 1 green onion brush in top center of each
tomato for stem.
Title: Candy Corn Cookies
Categories: Desserts, Cookies
Yield: 42 Cookies
1 c butter, softened
1 1/2 c powdered sugar
1 egg
grated peel of 1 orange
2 1/2 c all-purpose flour
1 ts baking soda
1 ts cream of tartar
1/8 ts orange gel food color
1/8 ts yellow gel food color
coarse sugar
In large bowl, beat butter, powdered sugar, egg and
orange peel with electric mixer on medium speed, or
mix with spoon. Stir in flour, baking soda and
cream of tartar.
Divide dough into thirds. Tint one portion orange
and one portion yellow; leave remaining portion
plain. Flatten each portion into a disk. Wrap in
plastic wrap; refrigerate 20 minutes.
On separate sheets of lightly floured waxed paper,
roll each portion of dough into 12x9-inch rectangle.
Place orange rectangle on top of yellow rectangle,
using waxed paper ends to help flip dough over.
Top with plain dough rectangle. Starting on a long
side, and using waxed paper as an aid, roll dough
into a cylinder. Wrap in plastic; refrigerate 1
hour.
Heat oven to 375°F. Cut dough into 1/4-inch
slices. On ungreased cookie sheet, place slices
about 1 inch apart. Sprinkle with coarse sugar.
Bake 7 to 8 minutes or until edges are set. Cool
1 minute; remove from cookie sheet to cooling rack.
Title: Ginger Cider
Categories: Beverages
Yield: 4 Servings
1/2 lb peeled, sliced ginger
32 oz apple cider
ice cubes
1/4 c ginger ale
1 ts chopped fresh mint
Mix ginger into apple cider and chill for about an
hour. Pour into glasses filled with ice and top
with ginger ale and fresh mint.
Title: Green Bean Salad
Categories: Salads
Yield: 8 Servings
1 1/2 lb tender green beans
4 tb extra-virgin olive oil
salt
2 lemons
2 lg shallots, sliced
10 oz mushrooms, very thinly sliced
1 c coarsely chopped walnuts
2 ts sugar
1/4 c coarsely chopped fresh parsley
ground pepper
Bring a large pot of generously salted water to a
rolling boil. Add the beans and cook until crisp-
tender, about 5 minutes. Drain and transfer to a
large bowl. Toss with 3 tablespoons olive oil and
1 1/2 teaspoons salt. Cool, uncovered.
Finely grate the zest of 1 lemon; combine with the
shallots in another large bowl. Squeeze the juice
from both lemons on top. Add the mushrooms and
toss with 1 tablespoon salt. Set aside.
Toast the walnuts in a dry skillet over medium
heat until golden and fragrant. Sprinkle with
the sugar and a pinch of salt and cook until
the sugar melts, about 3 more minutes. Remove
from the heat and cool.
Add the remaining 1 tablespoon oil to the
mushrooms and gently combine with the beans,
parsley and half the nuts. Season with salt
and pepper. Transfer to a serving bowl or
platter and sprinkle the remaining nuts on top.
Title: Thanksgiving Turkey
Categories: Main Dish, Poultry
Yield: 12 Servings
12 lb turkey
salt
ground pepper
chopped onions
carrots
apples
mwlted butter
Preheat the oven to 325°F. Pull the neck and
giblets out of the cavity. Dry the turkey with
paper towels, then season inside and out with
salt and pepper. Fill the turkey with onions,
carrots, and apples, then place breast-side up
in a roasting pan and brush with melted butter.
Tent with foil and roast for 2 hours. Remove the
foil, baste with more melted butter and crank
the oven to 425°F. Roast for another hour
or until the meat at the thigh registers 165°F.
Title: Brussels Sprouts Gratin
Categories: Side Dish
Yield: 6 Servings
2 tb unsalted butter, in pieces
salt
1 lb brussels sprouts, stems removed
1 pn of red pepper flakes
ground pepper
1/2 c heavy cream
1/2 c grated white cheddar cheese
1/2 c breadcrumbs
Preheat the oven to 400°F and butter a 2-quart
baking dish. Bring a large pot of salted water to
a boil. Add the brussels sprouts and cook until
tender, 8 to 10 minutes.
Drain the brussels sprouts and coarsely chop.
Transfer to the prepared baking dish and toss with
the red pepper flakes, and salt and pepper to
taste, then spread out evenly. Pour the cream on
top, sprinkle with the cheese and breadcrumbs and
dot with the butter pieces.
Bake the gratin until bubbly and golden brown,
about 15 minutes.
Title: Apple Pumpkin Pie
Categories: Desserts, Cookies
Yield: 6 Servings
1 c apple butter
1 c fresh or canned pumpkin
1/2 c packed brown sugar
1/2 ts salt
3/4 ts ground cinnamon
3/4 ts ground nutmeg
1/8 ts ground ginger
3 eggs, slightly beaten
3/4 c evaporated milk
1 unbaked 9-inch pie shell
sweetened whipped cream
Preheat oven to 425°F.
Combine apple butter, pumpkin, sugar, salt and
spices in a bowl. Stir in eggs. Gradually add
milk and mix well. Pour into pie shell. Bake
for about 40 minutes or until set.
