Saturday, February 28, 2015

Tuscan Beans

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins


  • Servings: 8
  • 1 lb dried cannellini beans
  • 3 garlic cloves
  • 1 onion, quartered
  • 2 bay leaves
  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chopped flat leaf parsley
  • salt and pepper, to taste


  • 1 soak beans overnight in cold water to cover.
  • 2 drain; place in dutch oven with garlic, onion, bay leaves and water to cover by 2 inches.
  • 3 bring to a boil; reduce heat.
  • 4 simmer covered 30-45 minutes, or until tender.
  • 5 drain; discard garlic, onion and bay leaves.
  • 6 toss with olive oil, lemon juice, parsley, salt and pepper.

Souffled Corn Casserole

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins


  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1 (15 1/4 ounce) can whole kernel corn
  • 1 (15 1/4 ounce) can creamed corn
  • 1 (8 1/2 ounce) box corn muffin mix
  • 3 eggs
  • 2 cups shredded cheddar cheese
  • hot sauce
  • 2 tablespoons honey


  • 1 warm cream cheese and butter in microwave and blend well, add corn, corn muffin mix, hot sauce, honey and eggs, mix well then spread in greased casserole dish and put shredded cheeses on top. bake at 350 for 45 minutes until fluffy and golden brown.

Spinach, Mushroom, And Tomato Calzone

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins


  • 1/2 cup whole wheat flour
  • 1 tablespoon active dry yeast
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • 2 tablespoons olive oil
  • 1/2 cup unbleached flour
  • 2 -3 fresh tomatoes, diced
  • 1 1/2 cups cooked spinach
  • 1 cup mushroom
  • mozzarella cheese
  • parmesan cheese


  • 1 preheat oven to 375°f.
  • 2 combine the whole wheat flour, sugar, yeast, and salt in a medium mixing bowl.
  • 3 warm the water and oil on low until just warm to the touch and not hot. add to the flour mixture and beat with a spoon until almost smooth. stir in 1/2 cup flour.
  • 4 turn the dough onto a lightly floured surface. gradually add flour, 1/2 teaspoons at a time, until smooth and it no longer sticks to your hands or feels tacky. then knead for several minutes.
  • 5 oil the mixing bowl. shape the dough into a ball and place in the bowl, rolling it around until it is coated with oil. set aside in a warm place to rise for 25 minutes.
  • 6 after the dough rises, place it on a lightly floured surface and either roll with a rolling pin or press and push the dough into a circle. cut the dough in two.
  • 7 repeat the above step, rolling the dough out into two circles. sprinkle with parmesan, then place 1/2 the tomatoes, spinach, mushrooms, spinach, and mozzarella in the center. fold the dough over and press closed around edge. you may need to use a little water around the edge to get the dough to stick, or even fold the top over the bottom around the edge to close the calzone.
  • 8 place calzones onto baking sheet that's been sprayed with nonstick spray. lightly oil each side of calzone with olive oil. sprinkle with parmesan and bake for approximately 20 minutes or until golden.

Orzo Pasta Pilaf

Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins


  • Servings: 6

  • 1 cup orzo pasta, cooked

  • 2 tablespoons butter or 2 tablespoons margarine

  • 1/2 cup finely chopped red onion

  • 2 tablespoons finely chopped fresh rosemary or 3/4 teaspoon dried rosemary, crushed

  • 1/4 cup slivered almonds

  • 2 tablespoons golden raisins

  • 2 tablespoons dried cherries

  • 1/4 teaspoon salt


  • 1 prepare orzo as directed on package.

  • 2 drain and keep warm.

  • 3 meanwhile melt butter in 10" skillet until sizzling; add onion and rosemary.

  • 4 cook over medium-high heat until onion is softened, about 3-4 minutes.

  • 5 add almonds, raisins, cherries, and salt.

  • 6 continue cooking, stirring occasinally, until almonds are golden brown, about 2-3 minutes.

  • 7 stir cooked onion mixture into hot orzo.

  • 8 serve immediately.

  • 9 *to prepare this dish ahead, cook the orzo as directed. drain well; toss with 1/2 teaspoon oil. spoon into resealable plastic bag and refrigerate up to a day ahead. just before serving, cook butter, onion, rosemary, nuts, raisins, cherries and salt. meanwhile, warm the orzo in the microwave or in a saucpean, stir in onion mixture.

  • 10 **you can find pre-packaged dried fruit mixtures by the dried fruit in the baking section of your supermarket.

The Easiest And Best Chocolate Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins


  • Servings: 1
  • 1 cup flour
  • 1 cup sugar
  • 1 cup hot water
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg
  • 1/4 cup melted butter
  • confectioners' sugar


  • 1 combine the first six ingredients in a mixing bowl.
  • 2 add egg and butter and mix well.
  • 3 bake in a greased 8" square baking pan at 350 degrees or til cake tests done.
  • 4 cool and dust with confectioner's sugar.

High Energy Papaya Drink

Total Time: 5 mins
Preparation Time: 5 mins


  • Servings: 1

  • 1 cup diced sweet papaya (very soft on outside)

  • 1/2 banana

  • 1 tablespoon nutritional yeast, powder

  • 1 teaspoon honey


  • 1 place all ingredients in blender.

  • 2 blend till smooth.

  • 3 pour into glass and serve. enjoy!

Torshi Lite - Pickled Eggplants

Total Time: 1 hr Cook Time: 1 hr


  • Servings: 10
  • 1 kg small eggplant
  • 250 g herbs (parsley, coriander, mint, tarragon, basil)
  • vinegar
  • salt
  • black pepper


  • 1 bake eggplants in the oven for about 15-20 minutes.
  • 2 allow to cool, then peel skins away.
  • 3 place in a strainer and add some salt. leave overnight or for several hours until all water has left eggplants.
  • 4 chop very finely the eggplant, add some vinegar, and boil for 2-3 minutes.
  • 5 chop very finely the herbs and add some vinegar. add herbs to eggplants, then add some salt and black pepper.
  • 6 fill up with vinegar, and mix well.
  • 7 store in a cool, dry place for 2-3 months. when removing eggplants from the jar, use a clean, oil-free spoon or fork.

Orzo Primavera

Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins


  • Servings: 7

  • 3 quarts water

  • 1 teaspoon salt

  • 2 cups orzo pasta, uncooked

  • 1 lb fresh asparagus, cut into 1 inch pieces

  • 3 garlic cloves, minced

  • 1/2 cup red bell pepper, chopped

  • 1 teaspoon margarine or 1 teaspoon butter, melted

  • 1 tablespoon olive oil

  • 1 cup frozen peas, thawed

  • 1/2 cup chicken broth or 1/2 cup vegetable broth

  • 1 teaspoon fresh lemon rind, grated

  • 1/4 teaspoon pepper, ground

  • 1/2 cup parmesan cheese, freshly grated (optional)


  • 1 combine water and salt in a large dutch oven; bring to a boil.

  • 2 add orzo and cook 5 minutes.

  • 3 add asparagus and cook 4 more minutes.

  • 4 drain and set aside in a large serving bowl.

  • 5 cook garlic and bell pepper in margarine and oil in dutch oven over medium heat, stirring constantly, 1 minute or until crisp-tender.

  • 6 keep stirring, and add peas; cook another minute. add broth, lemon rind, and pepper; bring to a boil and cook one minute.

  • 7 add vegetable mixture to orzo and asparagus; toss and top with parmesan cheese.

Yummy Candied Sweet Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins


  • Servings: 6
  • 5 medium sweet potatoes
  • 1/2 cup butter, melted
  • 1 1/2 cups sugar
  • 1/3 cup water
  • cinnamon


  • 1 peel and slice sweet potatoes to 1/4 inch thickness.
  • 2 in large iron skillet, add sweet potatoes, then cover with sugar and melted butter.
  • 3 cook on high heat until sugar is dissolved. add enough water to cover sweet potatoes.
  • 4 reduce heat to medium, cover, and cook for 20 to 30 minutes. stir frequently.
  • 5 when potatoes are tender, remove cover from skillet and let the syrup thicken. add cinnamon and stir well.

Tuscan Bean Ragout

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins


  • Servings: 8
  • 1 lb great northern bean, cooked very soft (or one 28 ounce can of large beans)
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, chopped (about 5 cloves)
  • 2 medium onions, diced
  • 2 teaspoons fresh rosemary, chopped (or 1/4 tsp. dried)
  • 1 dried new mexico chili (or 1/4 tsp. crushed red pepper flakes)
  • 1 head escarole (about 6 cups leaves, or an equal amount of spinach, torn into large pieces)
  • 6 ripe plum tomatoes, seeded and diced (about 1 1/2 cups)
  • 2 ounces unsalted butter
  • 1/4 cup flat-leaf italian parsley, rough chopped
  • 1/2 cup parmigiano-reggiano cheese, grated (optional)
  • kosher salt & freshly ground black pepper
  • 3 drops extra virgin olive oil (or a nice flavored oil)


  • 1 strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). heat the olive oil in a large skillet over medium heat. add the garlic and cook until it turns and fragrant, only aobut 30 seconds. stir in the onions, rosemary, and chili. cook gently until the onions are very soft, about 10 minutes, stirring occasionally. add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
  • 2 stir in the escarole or spinach; simmer until it is all wilted. add the tomatoes, butter, parsley, and cheese if using. remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. season well with salt and pepper.
  • 3 serve warm, drizzled with extra virgin olive oil.
  • 4 note:.
  • 5 this stew can be prepared just up to adding wscarole. refrigerate for up to 3 days. the flavors will marry and the dish will be even better.

Tuscan Bean Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins


  • Servings: 6
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 1/2 cup onion, diced
  • 1/3 cup parsley, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 3 (15 ounce) cans cannellini beans
  • 2 cloves garlic, minced


  • 1 combine all ingredients.
  • 2 let sit at least 30 minutes in refrigerator.

Sheila's Apple Pie

Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins


  • Servings: 6

  • 2 1/2-3 lbs mixed apples (6 large, 6-7 cups sliced)

  • 2 tablespoons lemon juice

  • 2/3 cup sugar

  • 2 tablespoons flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 2 tablespoons butter

  • pastry for double-crust pie


  • 1 quarter, core and peel apples.

  • 2 slice apples into a large bowl making sure not to cut them too thin.

  • 3 toss apples with lemon juice.

  • 4 in a small bowl, stir together sugar, flour, salt, cinnamon, and nutmeg. pour over fruit and toss well to coat evenly.

  • 5 roll out pastry for lower crust; fit loosely into a 9-inch or 10-inch pie plate.

  • 6 pile fruit into lower crust and dot with bits of butter.

  • 7 roll out pastry for upper crust and fold in half. slash a few times across fold to create vents for escape of steam.

  • 8 lay pastry over fruit and trim 1/2 inch beyond edge of plate.

  • 9 tuck upper crust under lower crust all around the edge and flute with fingers to seal, or seal by pressing down with tines of a fork all around the edge.

  • 10 bake in a very well preheated 450 degree fahrenheit oven for 30 to 40 minutes or until fruit is tender and crust is nicely browned.

Chocolate Bread Pudding

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins


  • 3 1/2 french baguettes
  • 4 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 3/4 cup sugar
  • 15 ounces chocolate chips (2 cups)
  • 3 eggs
  • 12 egg yolks


  • 1 chop baguettes into 1'' squares, then into thirds (use older, harder bread if needed).
  • 2 add all ingredients together and let soak a while.
  • 3 bake at 350 degrees for about 40 minutes.

Kate Jackson's Southern Fried Chicken

Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs


  • Servings: 6

  • 1 broiler-fryer chicken, cut up into pieces

  • 1 1/2 cups safflower oil

  • 1/8 cup butter

  • 1 cup flour

  • salt, to taste

  • pepper, to taste


  • 1 soak chicken parts for 2 hours in water.

  • 2 put the oil in a large heavy skillet. place the butter in the middle, and slowly heat the oil/butter combination until the butter is completely melted and the oil is hot.

  • 3 in a brown paper bag, combine 1 cup flour salt and pepper to taste. place the chicken parts, one at a time, in the paper sack and shake until covered.

  • 4 put the covered chicken parts in the heated oil/butter. quickly and completely brown the chicken on one side (when browning the breasts, brown on the flat bone side). turn chicken, reduce heat and fry for approximately 20 minutes, or until the larger pieces are done. if necessary, turn the heat up a little so it is real brown and crisp, real juicy and real southern fried chicken, straight from birmingham, alabama,.

Yummy Cheesy Dog Biscuits

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins


  • Servings: 24
  • 1 1/2 cups whole wheat flour
  • 1 1/4 cups cheddar cheese, grated
  • 1/4 lb margarine
  • 1 garlic clove, crushed
  • 1 pinch salt
  • 1/4 cup milk


  • 1 grate the cheese into a bowl and let stand until it reaches room temperature. cream the cheese with the softened margarine, garlic, salt and flour. add enough milk to form into a ball.
  • 2 chill for 1/2 hour. roll onto floured board. cut into shapes and bake at 375 degrees for 15 minutes or until slightly brown, and firm.

Spicy Baked Omelet

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins


  • Servings: 4
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 cup cooked ham, diced
  • 1 (10 ounce) can original rotel, drained
  • 8 ounces colby-monterey jack cheese, combination shredded (or your cheese of choice)


  • 1 preheat oven to 400 degrees f.
  • 2 spray an 8 1/2 x 8 1/2 in baking dish with pam.
  • 3 beat the eggs with the salt and pepper until foamy.
  • 4 mix in the cubed ham, rotel and cheese and mix well.
  • 5 bake in the oven for 25-30 minutes or until the eggs are set (every oven is different).
  • 6 turn the oven off and let it sit another 5-10 minutes.
  • 7 delicious and easy.

Yummy Blt Dip!

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins


  • Servings: 16
  • 6 -8 plum tomatoes
  • 2 cups sour cream
  • 2 cups mayonnaise (i use hellman's)
  • 1 -2 lb bacon
  • 2 cups finely shredded lettuce
  • 1 loaf bread


  • 1 cook bacon, drain, chop.
  • 2 seed tomatoes, dice and place in between paper towels to dry, i gently pat and roll and change paper towels again so they are dry as possible.
  • 3 in serving bowl mix sour cream, mayo, bacon bits, and tomatoes.
  • 4 chill.
  • 5 toast all the bread, cut off crusts, and cut into triangles.
  • 6 before serving, top with lettuce, if desired.

Mudbug(crayfish) Etouffe(e)

Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins


  • Servings: 4

  • 6 tablespoons butter

  • 2 cups chopped celery

  • 2 cups chopped onions

  • 2 cloves garlic, minced

  • 1/2 chopped green pepper

  • 1/2 cup chopped green onion

  • 1 cup tomato puree

  • 1/2 cup chopped parsley

  • 3 cups crayfish (rivier kreeftjes)

  • 2 teaspoons worcestershire sauce

  • hot pepper sauce (tabasco, salt, pepper to taste)


  • 1 melt butter in skillet and saute onion garlic and peppers.

  • 2 simmer for 15 minutes then add puree and cook for 5 more minutes.

  • 3 add green onion, parsley, celery and crayfish.

  • 4 cook 15-20 minutes longer, stirring to keep from sticking.

  • 5 let stand 30 minutes to blend seasonings, and serve over hot rice.

Soufflé Au Fromage

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins


  • 3 tablespoons unsalted butter
  • 1 teaspoon unsalted butter
  • 1 tablespoon swiss cheese or 1 tablespoon parmesan cheese, grated
  • 3 tablespoons flour
  • 1 cup milk, boiling
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • cayenne pepper, pinch
  • nutmeg, pinch
  • 4 egg yolks
  • salt, pinch
  • 5 egg whites
  • 1 cup parmesan cheese or 1 cup swiss cheese, grated


  • 1 preheat your oven to 400 degrees.
  • 2 butter the inside of a 6 cup souffle mold and sprinkle it with 1 tablespoon of grated parmesan cheese. .
  • 3 in a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
  • 4 stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
  • 5 remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
  • 6 beat vigorously with a whip until blended.
  • 7 beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
  • 8 return over moderately high heat and boil, stirring with the whip, for 1 minute. sauce will be very thick.
  • 9 remove the sauce from the heat.
  • 10 if you haven't done so already, immediately start to separate 5 eggs.
  • 11 drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
  • 12 note, only 4 yolks in the sauce, but save 5 whites! adjust seasonings at this point.
  • 13 add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
  • 14 stir a big spoonful of the beaten whites into the sauce.
  • 15 stir in 1 cup (minus 1 tablespoon) of grated swiss cheese.
  • 16 delicately fold in the rest of the egg whites. be careful not to over-fold! this is a very important step!
  • 17 turn the souffle mixture into the prepared mold, which should be almost 3/4 full. tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
  • 18 sprinkle the reserved tablespoon of swiss cheese on top.
  • 19 set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (do not open the oven door for 20 minutes!).
  • 20 in 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
  • 21 bake 4-5 more minutes to firm it up, then serve at once.
  • 22 a well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. as it cools, it begins to sink. therefore, there should be no lingering when a souffle is to be eaten.
  • 23 to serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
  • 24 bon appetite!

Rum Fudge Pudding Dessert

Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins


  • Servings: 6

  • 1 1/4 cups granulated sugar

  • 1 cup all-purpose flour

  • 2 teaspoons baking powder

  • 1 dash salt

  • 7 tablespoons dark unsweetened cocoa

  • 1/4 cup butter, melted

  • 1/2 cup milk

  • 1 teaspoon vanilla

  • 1/2 cup brown sugar

  • 1 1/3 cups cold water

  • 2 tablespoons dark rum

  • whipped cream (optional) or ice cream (optional) or whipped topping (optional)

  • finely chopped almonds, for sprinling garnish (optional)


  • 1 preheat oven to 350°f.

  • 2 butter an 8" square baking dish and set aside.

  • 3 in a mixing bowl, mix together 3/4 cup sugar, flour, baking powder, salt, and 3 tablespoons cocoa.

  • 4 mix butter, milk and vanilla into the dry ingredients just until blended.

  • 5 pour into prepared baking dish.

  • 6 sprinkle top of batter with remaining 1/2 cup granulated sugar, brown sugar and remaining cocoa.

  • 7 pur water and rum over.

  • 8 bake for 40 minutes or until a wooden pick inserted in the center comes out clean.

  • 9 serve at room temperature with whipped cream or ice cream or whipped topping on the side, if desired.

  • 10 sprinkle the finely chopped nuts on top.

  • 11 enjoy!

The Neeley's Smothered Lamb Chops

Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins


  • 4 lamb chops

  • 1/8 teaspoon sea salt

  • 1/4 teaspoon cracked black pepper

  • 1 cup flour

  • 2 tablespoons onion powder

  • 1 tablespoon garlic powder

  • 1 teaspoon cayenne pepper

  • 2 teaspoons smoked paprika

  • 1/4 cup peanut oil

  • 1 medium onion, diced

  • 2 cups chicken broth

  • 3/4 cup buttermilk

  • 3 teaspoons hot sauce


  • 1 pat the lambchops dry with a paper towel and season with salt and pepper.

  • 2 combine the flour, onion powder, garlic powder, cayenne and paprika.

  • 3 dredge the chops in flour mixture on both sides until lightly coated.

  • 4 heat a cast iron skillet over medium heat and coat with the peanut oil.

  • 5 when oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.

  • 6 remove chops from pan and set aside.

  • 7 add onions to pan and saute until fragrant, about a minute.

  • 8 add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.

  • 9 slowly whisk in the chicken broth, making sure there are no lumps.

  • 10 turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.

  • 11 once the sauce coats the back of your wooden spoon, pour in the buttermilk.

  • 12 add hot sauce and stir to combine.

  • 13 return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.

Skillet Meatloaf

Total Time: 2 hrs
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins


  • Servings: 8

  • 3 lbs hamburger meat (if using ground beef, drain well with hot water)

  • 2 eggs

  • 1 cup cheese nips (crushed)

  • 1/2 cup spring onion (fine chopped so meat will stick together)

  • 2 teaspoons garlic (or 1/2 whole garlic glove crushed)

  • 1 teaspoon oregano

  • 1 teaspoon lemon pepper seasoning

  • 1 teaspoon thyme

  • 2 (15 1/2 ounce) cans hunts meatloaf sauce

  • salt

  • pepper


  • 1 combine meat all ingredients and 1/2 can of hunts meatloaf sauce.

  • 2 form a long or square loaf depending on the size skillet you use.

  • 3 place in skillet.

  • 4 brown on med heat, turn over and brown the other side on med heat.

  • 5 after the browning process, pour 1 can of hunts meatloaf sauce into skillet over loaf.

  • 6 cover and cook on low-med heat for 1 1/2 hours.

  • 7 turning the loaf every 20 minutes.

  • 8 heat the remaining 1/2 can of hunts meatloaf sauce for the eater who likes the extra sauce on their meat loaf.

  • 9 place meatloaf on platter and serve.

  • 10 to watch calories and cholesterol, do not use the juice the meatloaf was cooked in and only use the extra sauce heated.

Shallots And Mushrooms With Tarragon

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins


  • Servings: 4
  • 1/2 lb dry shallot, peeled
  • 1 tablespoon butter
  • 1/2 lb fresh mushrooms, cleaned and halved
  • 1 tablespoon lemon rind, chopped
  • 1 teaspoon tarragon
  • 1/2 teaspoon saffron
  • salt and black pepper (to taste)


  • 1 cook shallots in a pan for 10 minutes in salted boiling water.
  • 2 remove from pan and drain well.
  • 3 heat butter in saucepan over medium heat.
  • 4 add shallots and remaining ingredients.
  • 5 season with salt and pepper.
  • 6 cover and cook over low heat for 6 to 7 minutes.
  • 7 serve.

Pat's Gourmet Salmon Cakes

Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins


  • 30 ounces canned salmon, drained, de-boned, and cleaned (two 15-ounce cans)

  • 2 cups oyster crackers, whole

  • 6 tablespoons mayonnaise

  • 2 large eggs, beaten

  • 3 tablespoons pimientos (canned, drained and diced)

  • 1/3 cup fresh parsley, chopped

  • 1 tablespoon fresh lemon juice, strained

  • 1 teaspoon dried basil

  • 1 teaspoon rice vinegar (sub., wine vinegar)

  • 1/2 teaspoon kosher salt

  • 1 1/2 teaspoons prepared yellow mustard

  • 1/2 teaspoon mrs. dash seasoning mix (sub., italian dressing dry mix)

  • 1 teaspoon old bay seasoning (sprinkled on frying cakes)

  • 2 cups crisco shortening, butter flavored (for frying)


  • 1 drain canned salmon and carefully remove all bones, skin and dark brown material. take your time in doing this -- all remaining salmon should be light pink when you're finished.

  • 2 in a large mixing bowl, combine salmon, mayonnaise (not miracle whip), beaten eggs, pimientos, parsley, lemon juice, basil, vinegar, salt, mustard, and mrs. dash seasoning, (but not the old bay). mix carefully with a spatula -- the mix will be runny at this point.

  • 3 crush the oyster crackers by hand and add them to the mix which should make the blend stiff enough to make up the salmon cakes -- you do not want a "dry" mix.

  • 4 in a large skillet, heat the crisco over high heat until a few drops of water in the oil crackles and pops. if you cut down on the amount of shortening, the sides of the salmon cakes will not brown up properly and you'll experience a temperature drop in the oil which can result in a greasy end product!

  • 5 make up the salmon cakes so that they look like "fat" burgers, (gently make them up, taking care to not "squeeze" them together -- they will flatten out on the tops and bottoms by themselves as they fry), laying them on a large plate, (i get 7 thick ones, about 3" across), and then sprinkle on the old bay seasoning.

  • 6 when the cooking oil is hot enough, (they should start frying immediately -- if not, the oil is too cold!), lay in the salmon cakes. don't crowd them or you'll drive down the oil temperature -- i always make two batches with 3-4 patties in each.

  • 7 when one side has reached a deep golden brown, (about 4 minutes), carefully turn the cakes and allow the second side to brown. as soon as they are browned equally on both sides, remove them to a plate with a couple of paper towels on it to soak up excess oil. do not overcook them -- when they're brown, they come out! serve while still hot.

  • 8 note: do not mash these salmon cakes with a spatula as they fry because they will be very dry-tasting if you do.

Maple Velvet

Total Time: 5 mins
Preparation Time: 5 mins


  • Servings: 8

  • 2 2/3 cups firmly packed light brown sugar

  • 2 cups sour cream

  • 2 teaspoons maple extract

  • 2 cups whipping cream

  • 8 cups fresh blueberries, washed


  • 1 combine sugar, sour cream, and maple extract in a large mixing bowl; beat at low speed with electric mixer until sugar is dissolved.

  • 2 whip the cream until peaks form; gently fold into sour cream mixture.

  • 3 chill until ready to serve.

  • 4 just before serving, fold in blueberries.

Chocolate And Pistachio Panna Cottas

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins


  • Servings: 4
  • 568 ml double cream
  • 2 tablespoons caster sugar
  • 2 1/2 leaves gelatin
  • 150 g chocolate, finely chopped
  • 50 g pistachio nuts, shelled and finely ground


  • 1 whisk cream and sugar in small saucepan over medium heat. when bubbles appear, turn down heat to very low and cook 12 minutes.
  • 2 meanwhile, soak gelatine in cold water 5 minutes.
  • 3 add the choocolate to the hot cream and stir until smooth. lift gelatine sheets out of whater and stir into hot mixture to dissolve, then remove from heat.
  • 4 add pistachios to the cream mixture and leave to stand 15 minutes. strain through a sieve into a jug. divide into 4 150 ml molds, ramekins, or cups.
  • 5 if turning out, dip bases of molds briefly in hot water and invert onto serving plates.
  • 6 serve with dark chocolate biscuits (wafers) and sugared flower petals, for a fancy touch.

Toms Oven Made Cajun Chicken Jerky

Total Time: 4 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 4 hrs


  • Servings: 1

  • 1 lb boneless skinless chicken breast (turkey breast and venison works well also)

  • 2 1/4 teaspoons tenderizing salt (e.g. mortons tenderquick)

  • 2 1/4 teaspoons pickling salt

  • 1 1/4 teaspoons cajun seasoning

  • 1/4 teaspoon cayenne

  • 1/8 teaspoon garlic powder

  • 1/8 teaspoon onion powder


  • 1 mix the salts, cajun seasoning, cayenne pepper, garlic powder and onion powder together and put into a salt shaker; set aside.

  • 2 preheat oven to 150°f.

  • 3 cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).

  • 4 on a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. turn chicken over and repeat.

  • 5 place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).

  • 6 cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.

No Cook Vanilla Ice Cream

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins


  • 4 eggs
  • 1 cup sugar
  • 2 tablespoons vanilla
  • 1/2 pint whipping cream
  • 2 (14 ounce) cans sweetened condensed milk (eagle brand)
  • 1 1/2 quarts whole milk
  • 1/4 teaspoon salt


  • 1 combine eggs, cream sugar, salt, and vanilla in bowl and mix thoroughly with mixer.
  • 2 pour into ice cream freezer bowl, add the sweetened condensed milk and stir well.
  • 3 add enough whole milk to go to the fill line on your ice cream freezer bowl and stir.
  • 4 follow the directions on your ice cream freezer to freeze the ice cream.

Streusel Kuchen

Total Time: 8 hrs 20 mins
Preparation Time: 8 hrs
Cook Time: 20 mins


  • 2 cups milk

  • 1/2 cup butter

  • 1 cup sugar

  • 1/2 teaspoon salt

  • 1 egg, separated

  • 6 1/2 cups flour, sifted

  • 1 cake yeast, softened in

  • 1/3 cup water (lukewarm)

  • butter, melted

  • brown sugar

  • 1 cup sugar

  • 2 teaspoons cinnamon

  • 1/2 cup flour, sifted

  • 3 tablespoons butter, softened

  • 1/2 teaspoon vanilla

  • 6 tablespoons nuts, minced


  • 1 to make streusel: mix sugar, cinnamon and flour together; cut in butter to make fine crumbs. add vanilla and nuts.

  • 2 cream butter, sugar, salt and egg yolk.

  • 3 add milk alternately with flour and the softened yeast cake.

  • 4 beat well and add stiffly beaten egg ; cover and allow to rise overnight.

  • 5 add just enough flour to allow handling; roll pieces of dough into flat cakes, large enough to fit piepans.

  • 6 spread on well-greased pie pans, cover and let rise until doubled.

  • 7 brush melted butter over top and spread with streusel or sprinkle thickly with brown sugar instead.

  • 8 bake at 400f about 20 minutes.

Compote Of Spiced Fruits

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins


  • Servings: 4
  • 8 ounces fresh plums
  • 8 ounces fresh peaches
  • 4 ounces dark brown sugar
  • 2/3 cup cider vinegar
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon allspice
  • 1 lemon, juice and zest of
  • 1 pinch sea salt


  • 1 cut the plums and peaches in half and remove the centre stones
  • 2 pre-heat a wok on a low setting, then add the cider vinegar and dissolve the sugar. add the spices, lemon zest and juice and salt
  • 3 add the fruits to the wok, cover and simmer gently for 15 minutes. check regularly and top up with water as required to prevent the fruit from drying out.
  • 4 remove the heat and allow to cool, still covered
  • 5 pour into a container and refrigerate until ready to use.

Chocolate And Mixed Berry Muffins

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins


  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/4 cup sugar
  • 1/4 cup chocolate chips
  • 1 egg, lightly beaten
  • 1/2 cup skim milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • 1/3 cup frozen mixed berries, thawed on paper towel for 5-10 minutes


  • 1 heat oven to 180°c.
  • 2 lightly grease a 6 x 1/2-cup capacity muffin pan.
  • 3 sift flour and baking powder into a large bowl.
  • 4 add sugar and chocolate chips. stir until combined.
  • 5 whisk eggs, milk, vanilla and butter in a separate bowl until just combined.
  • 6 stir butter mixture into flour mixture until just combined. gently swirl through berries.
  • 7 spoon mixture into muffin holes. bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
  • 8 stand in pan for 5 minutes. turn onto a wire rack. serve.

Portobello Mushroom Burger(paula Deen)

Total Time: 18 mins
Preparation Time: 10 mins
Cook Time: 8 mins


  • Servings: 4

  • 4 portobello mushroom caps, cleaned

  • 1/4 cup olive oil

  • salt & freshly ground black pepper

  • 1/2 cup mayonnaise

  • 1 tablespoon prepared pesto sauce

  • 2 teaspoons coarse grain mustard

  • 4 hamburger buns, split, buttered, and toasted

  • 1 cup baby arugula

  • 1 (12 ounce) jar roasted red peppers, drained


  • 1 preheat grill to medium-high heat.

  • 2 brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.

  • 3 in a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. spread mixture evenly over cut sides of buns.

  • 4 divide arugula evenly over bottom halves of buns.

  • 5 top each evenly with peppers.

  • 6 place mushrooms caps over peppers. cover with tops of buns.

Plantation Iced Tea

Total Time: 45 mins Preparation Time: 45 mins


  • 7 tea bags
  • 12 mint leaves
  • 1/2 cup sugar
  • 1 (6 ounce) can frozen lemonade concentrate
  • 1 (12 ounce) can pineapple juice


  • 1 pour 4 cups boiling water over the tea bags, mint, and sugar in a pitcher. steep for 30 minutes. remove the tea bags, squeezing out excess liquid. remove the mint.
  • 2 prepare the lemonade according to the instructions and add to the tea.
  • 3 add the pineapple juice and stir. serve over ice.

Sky-high Coconut Cream Pie

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins


  • Servings: 10
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups 1% low-fat milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons cream of coconut (coco lopez)
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon vanilla extract
  • 1 reduced fat graham cracker crust (6 inch)
  • 1 cup sugar
  • 1/2 cup water
  • 8 large egg whites
  • 1 teaspoon cream of tartar


  • 1 combine first 3 ingredients in a heavy saucepan. combine milk and eggs; gradually add to sugar mixture. bring to a boil over medium heat; cook 1 minute or until thick, stirring constantly with a whisk. remove from heat; stir in cream of coconut and extracts. pour filling into piecrust. cover with plastic wrap and chill until firm (about 2 hours).
  • 2 to prepare meringue, combine 1 cup sugar and water in a small saucepan; bring to a boil. cook, without stirring, until candy thermometer registers 240 degrees f. beat egg whites and cream of tartar at high speed of a mixer until foamy. pour hot sugar syrup in a thin stream over egg mixture, beating at high speed until stiff peaks form. remove plastic wrap from filling. spread the meringue evenly over filling, sealing to edge of crust. preheat oven to 350 degrees f. and bake for 15 minutes or until lightly browned, cool on a wire rack. chill until set.
  • 3 banana cream variation: prepare recipe as directed above, but omit the cream of coconut and coconut extract in the filling. arrange 1 cup of sliced banana in bottom of crust; pour filling over bananas, and top with meringue.

Poached Eggs With Parmesan And Smoked Salmon Treats

Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins


  • Servings: 4

  • 4 slices sourdough bread, each slice cut into four 4-by-1/2-inch rectangles

  • extra virgin olive oil, for brushing

  • 1/4 cup freshly grated parmesan cheese

  • 2 ounces thinly sliced smoked salmon, cut into 8 long strips

  • 4 large eggs

  • fresh ground black pepper


  • 1 preheat the oven to 425°f

  • 2 fill a medium skillet with water and bring to a boil.

  • 3 put the bread on a baking sheet and brush all over with olive oil.

  • 4 bake for about 8 minutes, or until crisp.

  • 5 reserve 8 toasts.

  • 6 push the remaining 8 toasts on the baking sheet close together and sprinkle the parmesan on top in a thick layer; bake for about 2 minutes, or until the cheese is melted.

  • 7 wrap the smoked salmon around the remaining 8 toasts

  • 8 reduce the heat under the skillet to moderately low so the water simmers.

  • 9 one at a time, break the eggs into a small bowl and pour them into the simmering water.

  • 10 cook until the whites are just firm and the yolks are still runny, about 3 minutes.

  • 11 using a slotted spoon, transfer the eggs to paper towels and gently blot dry; season with black pepper.

  • 12 put each egg in a small, warmed bowl.

  • 13 serve immediately with the parmesan and smoked salmon toasts.

Two Meat Pot Roast

Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs


  • Servings: 8

  • 1 1/2-2 lbs boneless beef roast (chuck, sirloin tip, eye of round, rump, boston roll, shoulder, etc.)

  • 1 1/2-2 lbs boneless lamb roast (loin, butt, tip, etc.)

  • 4 -5 garlic cloves, cut in half lengthwise

  • 1 tablespoon cooking oil

  • salt and pepper (or cajun-creole seasoning)

  • 1 bay leaf (optional)

  • 1 beef bouillon cube

  • 1 1/2 cups water

  • 1 large onion, chopped

  • flour (2 tablespoons for every cup of liquid)

  • potato, chunks (optional)

  • carrot, chunks (optional)


  • 1 prepare the roasts by trimming off any excess fat. make slits with a sharp knife deep enough to insert garlic slivers fully. repeat stuffing garlic into and around both beef and lamb roasts.

  • 2 season both roasts generously with salt and pepper or creole-cajun seasoning.

  • 3 in a heavy 8-quart dutch oven or cast iron dutch oven, heat the oil and brown the meat, one piece at a time on all sides. browning the roasts well produces a darker and richer gravy. drain off the fat. return both pieces of the meat to the dutch oven.

  • 4 add to the dutch oven the bay leaf and beef boullion. pour into the bottom of the dutch oven 1 1/2 cups water, cover and simmer, low, for 2 - 2 1/2 hours. turn occasionally and check for "near" doneness. you have 30 minutes left -- next step.

  • 5 add the chopped onion, potatoes and carrots. cover and simmer an additional 30 minutes or until tender.

  • 6 remove roasts and vegetables to a platter. for every one cup of liquid in the dutch oven, combine 2 tablespoons flour with 2 tablespoons water. stir flour mixture into the liquid, scraping bottom of browned bits and simmering over medium heat until the gravy is smooth and has thickened. taste gravy and season with salt and pepper as needed. at this point, i slice the roasts and return it to the pot with gravy along with the onions and/or carrots and potatoes.

  • 7 serve with rice or mashed potatoes.

Pastry Turnovers

Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins


  • Servings: 2

  • 1/2 cup flour

  • 5 tablespoons shortening

  • 1/2 teaspoon salt

  • 3 tablespoons ice water

  • 1 (21 ounce) can pie filling


  • 1 preheat oven to 350*.

  • 2 sift and measure flour.

  • 3 add salt.

  • 4 cut in shortening until it resembles small peas.

  • 5 drizzle water into mixture & toss with a fork until it sticks together.

  • 6 shape pastry into a ball with your hands.

  • 7 don't over handle.

  • 8 flour your rolling pin and lightly dust your board.

  • 9 roll dough from the center until it forms a circle.

  • 10 cut circle in to quarters.

  • 11 put filling on a 1/2 of triangle.

  • 12 add dabs of butter.

  • 13 moisten cut edge and 1/2 of round edge.

  • 14 fold over & tuck filling away from edge.

  • 15 pinch edges together.

  • 16 slash top to let steam out.

  • 17 brush top with milk & sprinkle with sugar.

  • 18 bake on bottom rack of oven for 20 minutes.

Tomatoes With Okra

Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins


  • 6 pints chopped peeled cored tomatoes

  • 6 pints sliced okra

  • 5 teaspoons salt


  • 1 in a large non reactive saucepan cook tomatoes over medium heat for 15 minutes, stirring often to prevent burning/scorching.

  • 2 add the sliced okra and cook for 5 minutes.

  • 3 ladle hot vegetables into hot sterile jars leaving 1 inch head space.

  • 4 add 1/2 teaspoon salt to each pint.

  • 5 wipe rims and adjust caps.

  • 6 process pints for 30 minutes at 10 pounds pressure in a steam-pressure canner.

  • 7 adjust times and pressure for your altitude.

  • 8 should make 10 pints-ish.

  • 9 for quart jars add 1 teaspoon salt to each jar and process 35 minutes at 10 pounds pressurein a steam-pressure canner.

Lemon Squares

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins


  • Servings: 12
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup margarine
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 4 eggs
  • 2 cups sugar
  • 1/2 cup lemon juice


  • 1 press flour, sugar and margarine into 9 x 13 pan, then bake for 20 minutes at 175°c.
  • 2 mix remaining ingredients, pour into crust. bake for an additional 25 minutes.

Chocolate Bread Pudding

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins


  • 10 cups egg bread, cut into chunks or cubes (leftover)
  • 1 1/2 cups light cream or 1 1/2 cups half-and-half
  • 1 cup milk
  • 1/2 cup heavy whipping cream
  • 7 large eggs, lightly beaten
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup chocolate, coarsely chopped
  • 1/2 cup currants or 1/2 cup frozen raspberries
  • 1 teaspoon confectioners' sugar, for sprinkling
  • 1/2 teaspoon ground cinnamon, for sprinkling
  • 1/4 cup whipped cream
  • raspberries


  • 1 preheat oven to 350°f lightly grease a 13x9 inch pan or baking dish.
  • 2 in a large mixing bowl, place bread chunks. in a separate bowl, mix together light cream, milk, heavy cream, eggs, sugar, melted butter, vanilla, cinnamon, baking powder, flour, and salt. pour over bread and let stand 10 minutes or so to absorb. fold in chocolate and currants or frozen raspberries.
  • 3 spoon into prepared pan. bake until firm to the touch, about 35 to 45 minute dust top with little confectioners sugar and cinnamon. garnish with whipped cream.

Kath's Carolina Barbecue Sauce

Total Time: 5 mins
Preparation Time: 5 mins


  • 1/2 cup spicy brown mustard

  • 1/2 cup dijon mustard

  • 1 (16 ounce) bottle italian salad dressing (like wishbone)


  • 1 mix ingredients together until well blended. store in plastic squeeze bottle in refrigerator, use as you would any barbecue sauce, marinate, brush on during grilling, add more at the table.

Pat's Best 'tater Salad (potato Salad)

Total Time: 3 hrs
Preparation Time: 1 hr
Cook Time: 2 hrs


  • Servings: 12

  • 6 large eggs, hard-boiled

  • 2 tablespoons prepared yellow mustard

  • 4 tablespoons ranch salad dressing

  • 1 tablespoon italian salad dressing

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon ground red pepper

  • 1 cup hellmann's mayonnaise

  • 1 cup sweet pickle relish, drained

  • 2 stalks celery, diced

  • 1 teaspoon dried dill weed

  • 1 teaspoon paprika

  • 10 medium new potatoes, boiled


  • 1 after boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.

  • 2 once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.

  • 3 halve the eggs and remove the yolks. roughly chop the whites and set them aside. mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. stir until smooth.

  • 4 put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. while adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.

  • 5 transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. cover with cling wrap and refrigerate for at least four hours prior to serving.

  • 6 note: i do prefer to use heinz mustard but any regular yellow mustard will do. also, yukon gold potatoes can be substituted.

Easy Peanut Butter Bars

Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins


  • 1/2 cup peanut butter

  • 1 egg

  • 1 1/2 cups bisquick


  • 1 mix together peanut butter and egg. stir in bisquick. for cookies, roll into balls and press flat on a cookie sheet. for bars, press into an 8x8 pan. bake 15 min at 350.

Maple Syrup Candy

Total Time: 30 mins
Cook Time: 30 mins


  • 2 cups pure maple syrup

  • candy molds


  • 1 cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.

  • 2 remove from heat and allow to cool to 200 degrees.

  • 3 stir constantly until syrup becomes sugary.

  • 4 pour into molds (something about the size of a caramel candy).

  • 5 when candy is cool, you can remove from molds.

Chocolate And Raspberry Muffins

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins


  • Servings: 8
  • 300 g plain flour
  • 2 teaspoons baking powder
  • 150 g caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 225 ml milk
  • 50 g butter, melted
  • 100 g fresh raspberries
  • 75 g chopped chocolate


  • 1 preheat the oven to 200°c cut parchment or greaseproof paper into 6in circles and push, creasing the paper to fit, into a muffin tin.
  • 2 sift the flour and baking powder into a large bowl and stir in the sugar.
  • 3 crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.
  • 4 stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix.
  • 5 spoon the mixture into the parchment cases and bake for 30 minutes until golden brown.

The Mooring Restaurant's Clam Chowder

Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins


  • 1/2 cup salted butter

  • 3 cups diced onions

  • 1 cup all-purpose flour

  • 1 quart minced sea clam

  • 1 1/2 quarts natural clam juice

  • 1 1/2 quarts half-and-half

  • 1 lb diced peeled potato

  • 1 dash spanish paprika


  • 1 make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot.

  • 2 add onions and saute until translucent.

  • 3 reduce heat to low, add flour, and stir to blend.

  • 4 cook for 2 to 4 minutes over low heat, stirring frequently.

  • 5 set aside to cool.

  • 6 make stock. in a separate pot, bring to a boil the clams and natural clam juice.

  • 7 reduce the heat and let simmer for 15 to 20 minutes.

  • 8 in another large pot, cover potatoes with cold water.

  • 9 bring to a boil and cook until soft.

  • 10 drain and set aside.

  • 11 add the hot stock to the cooled roux and whisk thoroughly until smooth.

  • 12 slowly bring to a boil.

  • 13 reduce heat and add cooked potatoes.

  • 14 whisk in half-and-half, being careful not to smash potatoes.

  • 15 simmer for 5 to 10 minutes.

  • 16 serve in warm soup bowls and sprinkle with a dash of paprika.

Portobello Burgers With Avocado Mayonnaise

Total Time: 35 mins
Preparation Time: 18 mins
Cook Time: 17 mins


  • Servings: 6

  • 6 portobello mushroom caps

  • 2 red bell peppers, seeded and halved

  • 1 red onion, cut into 1/2-inch slices

  • cooking spray (garlic flavored works great)

  • 6 hamburger buns

  • 3 small avocados, peeled and sliced

  • 1 small avocado, peeled and chopped

  • 1/2 cup mayonnaise

  • 2 tablespoons lemon juice

  • 1 garlic clove, minced

  • 1/4 cup fresh basil leaf


  • 1 coat the mushrooms, bell peppers, and onion with cooking spray.

  • 2 grill onion, covered with grill lid, over medium high heat(350* to 400*) 8 minutes on each side. grill mushroom 5 minutes on each side(or you may roast in a 425*f. oven). place bell peppers on grill, skin side down, and grill 4-5 minutes or until skin is blistered(if you can't find fresh red bell peppers, you can buy them already roasted in jars). see note.

  • 3 peel the bell peppers, and cut into strips.

  • 4 avocado mayonnaise: process all ingredients in a food processor until smooth, stopping to scrape down sides. cover and chill 2 hours, if desired. makes 1 cup.

  • 5 spread the avocado mayonniase on cut sides of buns: place on cooking grate, and grill 1 minute. place mushrooms, bell pepper strips, and onion evenly on bottom halves of buns. top each with avoado slices and top bun halves.

  • 6 note: to grill onion, push water soaked skewers crosswise through the whole onion at 1/2" intervals. slice between skewers and place skewered slcies on grill.


Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins


  • Servings: 40
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon shortening
  • 1/2 cup lukewarm water


  • 1 sift dry ingredients together.
  • 2 cut in the shortening til it looks like cornmeal.
  • 3 add in water very gradually stirring with a fork it will be crumbly.
  • 4 turn dough onto a floured surface and knead until you have a smooth ball.
  • 5 divide in half and let stand for 10 minutes.
  • 6 roll each half into a 10x12" rectangle about 1/8 in thick.
  • 7 cut into 3 inch squares and fry 3 or 4 at a time in oil that is 400 degrees for 30 seconds on each side.
  • 8 it is important to do small batches so you don't lower the temp of the oil, this will make them absorb it and they will be heavy and unhealthy.

Pat's Appalachian Apple Pie (from Scratch)

Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins


  • Servings: 6

  • 8 large apples

  • 2/3 cup crisco shortening, divided

  • 3 tablespoons salted butter

  • 1 teaspoon salt

  • 1/2 cup sugar, divided

  • 1 egg

  • 2 teaspoons cinnamon

  • 1/4 teaspoon allspice

  • water

  • 3 1/2 cups all-purpose flour, divided

  • 1 lemon


  • 1 use about 1 teaspoon of the crisco to grease a 9 or 10-inch pyrex (glass) pie pan.

  • 2 preheat the oven to 400°f.

  • 3 on a flat working surface, dust the area with 1/4 cup of the flour.

  • 4 in a large mixing bowl, pour in 3 cups of the flour (this leaves you with 1/4 cup of flour). add the salt and mix it in with the flour. add the remaining crisco and the butter and work it with your hands until you get peas-sized "grainy" flour. add 1/2 cup of water to the flour and blend it (with your hands or a fork) until it forms a good pie dough. add any additional water a tablespoon at a time if it is needed.

  • 5 note: if the dough gets sticky, you've added too much water, just add a little more flour until the consistency is right.

  • 6 next, cut the dough in half and make a fat pancake out of each with your hands. place one hunk of dough back into the mixing bowl and place a slightly dampened towel down over it. lay the second one on the floured working surface.

  • 7 use a rolling pin to carefully roll out the dough, making it as much of a circle shape as possible. (never roll back and forth -- i start from the center and carefully roll out to the edges mostly) roll it out, dusting the top with a little of the remaining flour as needed to avoid it sticking to the rolling pin. (you can also wipe down and dust your rolling pin occasionally). when the dough is about 1/16" thick, it's done. dust the top with a little flour and then carefully pull one side back and lay the dough on itself to form a half-moon. dust the half that's now exposed, flip it over and lightly dust the second half.

  • 8 lay the dough into the greased pie pan, still folded in half, and once it's in the pan, carefully unfold it to cover the entire plate. carefully ease the dough into the pan without ever stretching it. use a sharp paring knife or scissors to trim the dough around the pan, allowing about 3/4" to hang over the edge. after trimming, simply use the excess hanging dough by pulling it back up with your fingers and folding it along the top edge. this need not be neat, just roughly form an edge.

  • 9 place the crust in the preheated oven and allow it to bake until the slightest bit of brown begins to show on the crust edge in one or two spots, about 15 minutes. remove from the oven and set the crust off to the side for awhile.

  • 10 peel the apples, quarter them, and drop them into a bowl of water. cut the lemon in two and squeeze all the juice into the water before dropping the peeled apples in (this keeps them from browning).

  • 11 having a second bowl ready at hand for apple slices, cut the core portions from each apple quarter and slice up the remaining apple piece, i usually get about 4-5 slices from each quarter.

  • 12 when all the apple slices are in the second bowl, pour on the sugar, (reserving 1 teaspoon of it) cinnamon and allspice. you can add a couple dashes of salt if you wish.

  • 13 mix with a spoon and allow it to sit for at least 10 minutes.

  • 14 next, fill the baked pie crust with the apple slices, adding as much syrup from the bottom of the bowl as you like. mound the apples up in the center of the pie to about 3/4- 1" above the pie pan edge.

  • 15 make your pie crust top the same as you made the bottom and lay it carefully over the filling. trim it, leaving about 3/4" extra "hangover". pull the extra crust up and, as you did before, just roughly (carefully!) form it on to the existing edge. don't worry about making it pretty. if it sticks out here and there, that's all the better.

  • 16 next, add 1/2 teaspoon of water to your egg and whisk with a fork in a bowl. use a small brush or your fingers to rub the egg on to the pie crust top, getting the edges as well. once you have done this, sprinkle your remaining teaspoon of sugar over the top.

  • 17 use a sharp knife to cut some air holes into the pie crust top. i cut an "a" into my apple pies, which works well to allow steam to escape.

  • 18 bake the pie (same temperature, 400°.) for about 30 minutes. when it is golden brown on top, it's done.

  • 19 allow the pie to rest for 30 minutes before slicing and serve with vanilla ice cream on the side.

  • 20 tip: some people like the gooey apple pie filling similar to the canned pie filling. if that's the way you like it, just allow your apples to sit for 1/2 an hour with the sugar and spices on them and a syrup will form. pour this syrup into a saucepan and heat over medium heat. dissolve 2 tablespoons of cornstarch into 1/3 cup of water and pour it into the apple syrup and bring to a boil, whisk until it thickens and remove from heat. you can pour this back over your apples and then fill your pie with it. personally, i don't care for it but life's not the same for everybody!).

Maple Syrup

Total Time: 10 mins
Preparation Time: 10 mins


  • 2 1/4 cups sugar

  • 1/4 cup packed dark brown sugar

  • 1 teaspoon mapeline maple extract

  • 1 1/2 cups hot water


  • 1 combine sugar, brown sugar, mapeline, and water.

  • 2 mix until sugar is dissolved.

Mardi Gras Madness Punch

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins


  • 1 ice ring
  • 1 (40 ounce) bottle grape juice
  • 1 (48 ounce) can pineapple juice
  • 1 (2 liter) bottle sprite (or other lemon-lime soda)
  • 750 ml vodka
  • 2 oranges
  • 1 lemon
  • 2 limes


  • 1 place ice ring in the bottom of your punch bowl.
  • 2 add the liquids in the order given and stir slightly.
  • 3 slice the oranges, lemons and limes and float the slices on top of the liquid mixture and ice ring.


Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins


  • Servings: 4
  • 4 eggs
  • 2 tablespoons of good quality olive oil
  • 2 cans of peeled tomatoes
  • cumin, to your taste
  • 1 dash balsamic vinegar
  • salt and pepper


  • 1 put olive oil in a large frying pan and heat on medium ( we are not frying the sauce).
  • 2 put in the 2 cans of tomato and sprinkle some cumin, salt and pepper to taste.
  • 3 a dash of balsamic vinegar.
  • 4 now cook sauce on a gentle heat for about 15 minutes.
  • 5 make a spot in the sauce by using a spoon to make a 'well' in it.
  • 6 put egg in said spot.
  • 7 cover and cook to your liking.

Spicy Baby Clams In Mini Shells

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins


  • Servings: 30
  • 1/2 lb ground lamb
  • 1/2 cup yellow onion, small cubes
  • 3 cloves fresh minced garlic
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon black bean sauce
  • 1/2 teaspoon dried red chili
  • 1 tablespoon cornstarch
  • 2 tablespoons oyster sauce
  • 2 tablespoons oil
  • 1/2 cup clam juice
  • 1 cup baby clams
  • 1/2 teaspoon sesame seed oil
  • 2 stalks green onions, minced
  • 1 tablespoon chinese fresh parsley leaves, minced
  • 30 athens miniature phyllo cups


  • 1 bake in a 400° the mini shells until it brown and set aside to cool.
  • 2 in a mixing bowl blend the lamb, onion, garlic, ginger, black bean sauce, chili, cornstarch, oyster sauce and oil together and set aside to 15 minutes.
  • 3 in a nonstick heated skillet lightly coat with oil add in the lamb mixture and sauté over high heat to a golden brown. pour in the clam juice and when mixture come to a boil add baby clam and remove from heat. blend in the sesame seed oil, green onion and parsley. mix the mixture and spoon mixture into the mini shells and serve hot.

No Cook Tabbouleh

Total Time: 54 mins Preparation Time: 30 mins Cook Time: 24 mins


  • 2 cups quick-cooking couscous (i used whole wheat)
  • 1/2 cup olive oil
  • 3/4 cup lemon juice
  • 1/2 cup cilantro, chopped (or substitute the more traditional parsley)
  • 1/2 cup fresh mint, chopped
  • 3 large tomatoes, chopped
  • 1 bell pepper, chopped (i used a mixture of orange and red)
  • 1 medium onion, chopped
  • salt and pepper
  • additional lemon juice


  • 1 stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl.
  • 2 let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
  • 3 add the remaining ingredients and stir well.
  • 4 add more lemon juice to taste.
  • 5 cover and refrigerate for 24 hours or so.

Tamilian Shrimp Curry

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins


  • approximately 30 fresh uncooked shrimp
  • 1 cup water
  • 2 tablespoons shredded coconut (i think they are referring to fresh, i'd use a dash coconut milk too if using the dried stuff!)
  • 1/2 teaspoon cumin
  • 1/8 teaspoon turmeric
  • 2 teaspoons whole black peppercorns
  • 2 tablespoons freshly ground coriander
  • 1 inch slice ginger
  • 2 green chilies, split in half
  • 1 large onion, chopped (1 cup)
  • 1 cup chopped fresh tomato
  • sea salt
  • 1 teaspoon oil
  • 1/2 teaspoon fennel seed (sombu)
  • 2 whole curry leaves (neem leaves)


  • 1 wash srimp. remove veins and remove shells.
  • 2 bring water to a boil in a pot.
  • 3 add chopped onion and tomato (i may fry it in a little oil first until soft).
  • 4 grind shredded coconut , cumin ,turmeric, black pepper, & ground coriander in a spice or coffee mill.
  • 5 add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes.
  • 6 add the shrimp and cook covered over a low heat for 15 minutes.
  • 7 heat oil in a small frying pan and fry fennel seeds until (reddish) brown then add the curry leaves and green chilli.
  • 8 when shrimp is cooked pour in fennel mixture.
  • 9 check for salt.
  • 10 the consistency should be watery like sambar.
  • 11 coastal region shrimp kulambu (not sure of this words meaning, i think it means easy curry) is ready!
  • 12 serve hot with plain steamed rice.

Stuffed Bell Peppers Enchiladas - Vegetarian

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins


  • Servings: 4
  • 2 red bell peppers, cored and halved
  • 1 onion, chopped
  • 15 ounces black beans, drained and rinsed
  • 11 ounces corn, drained
  • 1 cup soy crumbles, like boca
  • 1 tablespoon jalapeno pepper, seeded and chopped
  • 3/4 teaspoon chili powder
  • 1 1/4 cups enchilada sauce
  • 10 ounces rotel, tomatoes and green chiles
  • 1/2 cup cheddar cheese


  • 1 heat oven to 450°f place bell pepper halves, cut side down, in microwave safe container. pour 1/2 cup water into container, cover and microwave for 6 minutes. remove from microwave, keep covered 5 more minutes.
  • 2 in greased skillet saute onion until clear. add jalapeno and saute 3 more minutes. add beans, corn, soy crumbles, chili powder and 3/4 cup enchilada sauce. cook 6 minutes.
  • 3 stuff peppers with filling. place 1/4 cup enchilada sauce in 9" pie plate, top with peppers and remaining sauce. cover, bake 10 minutes. sprinkle with cheese and bake 3 minutes more.