Best Dish Recipes

The Best Ever (Beer) Biscuits

2009-12-27T16:04:00.005-05:00

This is a traditional biscuit recipe, made with beer instead of milk (great for those more likely to have beer in the fridge instead of milk). The beer has leavening properties and gives the biscuits a yeasty flavor.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon white sugar
1/3 cup shortening, cold (butter will work too)
3/4 - 1 cup beer, room temperature (but not flat) you may not need the whole cup

Yield: 6 biscuits

In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal (do not over mix). Gradually stir in beer until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times (do not over knead!). Pat or roll dough out to 1 1/4 inches thick. Cut biscuits with a large cutter or a glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake in a preheated oven at 425 for 13 - 15 minutes, or until the edges start to brown. If you have extra time, refrigerate the dough (wrap in foil or plastic) one hour, or up to 24 hours, before baking. The extra time will make them puff up a bit more.

Key West Conch Fritters With Coconut Lime Dipping Sauce

2009-12-27T12:52:00.006-05:00

This is a very popular dish in the Florida Keys. Serve with Stone Crab Cakes and a Key West Cooler for an island style lunch or dinner.

FOR THE FRITTERS
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 1/2 cups chopped yellow onions
12 ounces tenderized ground conch (fresh or frozen and thawed)
1/2 teaspoon celery salt
1/2 teaspoon sea salt
1 teaspoon bottled hot sauce
2 eggs
1 1/2 cups baking mix (your own, Bisquick)
fresh ground black pepper
finely chopped fresh parsley
canola oil for frying

FOR THE SAUCE
5 tablespoons fresh key lime juice
2/3 cup sweet cream of coconut (such as Coco Lopez)
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
1/2 cup minced scallion

ONE DAY AHEAD:

Place bell peppers, onions, and conch in a food processor; pulse until finely chopped. Add celery salt, salt, hot sauce, and eggs. Pulse until smooth. Add baking mix, 1/2 cup at a time, pulsing until smooth and well mixed. Add black pepper to taste. Transfer to a covered container and refrigerate overnight.

THE SAUCE:
Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine. Add scallions and stir with a spoon to combine. Cover and refrigerate until needed.

THE FRITTERS:.
Place oil in a deep fryer and heat to 375°F Using a small ice-cream scoop, drop balls of conch fritter batter into hot oil. Work in small batches, don't crowd fryer. When fritters are golden brown on all sides, remove and drain on paper toweling. Sprinkle hot fritters with finely chopped fresh parsley. Place dipping sauce in a small bowl in the middle of a serving platter and surround with conch fritters.

Smothered Mushrooms

2009-12-27T12:36:00.003-05:00

These are very good over meatloaf

1 TB butter
1 TB worchestershire
(can substitue bacon fat for butter/ worchestershire )
Olive oil, extra virgin, about 1 TB
20 crimini or baby portobello mushrooms
1 rounded tablespoon all-purpose flour
1.5 ounces Scotch or dry sherry, optional
1 cup beef stock
1/4 cup half-and-half or cream

Heat butter and worchestershire over medium heat. Add olive oil and the mushrooms. Cover the skillet with foil and nest the foil into pan with a second smaller skillet, smothering the mushrooms. Cook until deep brown and tender, 7 to 8 minutes. Remove foil, add flour and cook a minute longer. Add in Scotch or sherry, then whisk in the beef stock. Stir in half-and-half or cream and bring to a bubble. Season with salt and pepper, to taste.

Key West Cooler Recipe

2009-10-27T12:45:00.007-04:00

Key West Cooler

1/2 oz vodka
1/2 oz Malibu® coconut rum
1/2 oz Archers® peach schnapps
1/2 oz Midori® melon liqueur
2 - 3 oz cranberry juice
2 - 3 oz orange juice

Add all ingredients to a cocktail tin. Shake. Strain into a collins glass 3/4 filled with ice cubes. Garnish with a slice of orange, and serve.

Menu suggestion: serve with Stone Crab Cakes and Conch Fritters

Crab Cake Recipe From Joe's Stone Crab Restaurant

2009-10-16T17:47:00.006-04:00

Joe’s Crab Cakes with Green Tomato Caper Remoulade

Makes six 4-oz. crab cakes

4 oz. jumbo lump crab meat
4 oz. lump crab meat
4 oz. (½ cup) mayonnaise
½ tsp. Joe’s Mustard Sauce (see below)
½ tsp. scallions, chopped
¼ tsp. garlic, chopped
½ tsp. shallots, chopped
Dash Tabasco sauce
½ tsp. lemon juice
2 egg yolks, 1 each
1 tbsp. Panko Bread Crumbs
Pinch kosher salt
Pinch ground pepper
Pinch Old Bay seasoning
Pinch garlic powder
Pinch onion powder

Mix all ingredients together except crab. Gently fold in crab. Form patties and refrigerate to firm up before cooking. Melt some butter in a pan and saute until golden, about 3 minutes per side. Serve with remoulade and mustard sauces (recipes below).

Green Tomato Caper Remoulade
4 oz. mayonnaise
½ tbsp. green tomatoes, diced
¼ tsp. sugar
1 tsp. capers
1 tsp. cilantro, chopped
1 tsp. shallots, chopped
1 tsp. lemon juice
½ tsp. Cajun seasoning
1 tsp. lime juice
¼ tsp. Tabasco sauce
1 tbsp. sour cream

Mix all ingredients and refrigerate.

Mustard Sauce

1 tbsp. Colman’s dry mustard, or to taste
1 cup mayonnaise
2 tsp. Worcestershire sauce
1 tsp. A-1 Sauce
1/4 cup heavy cream or milk
Salt to taste

Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix until well blended and creamy. Chill the sauce, covered, until serving.

Classic Sugar Cookie Recipe

2009-10-01T17:54:00.003-04:00

Just like Grandma used to make!

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl and beat until light in color. Add egg and milk and beat to combine. On low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes and then remove to wire rack for cooling. Ice ore decorate and store in airtight container for up to 1 week.

Lime Souffle

2009-06-12T20:26:00.014-04:00

This recipe is from Food Network's Paula Deen. I used the coconut shells as she suggested and it made a terrific presentation.

To prep the coconuts, drain the milk by using a corkscrew. Once drained, bake at 400 for 10-15 minutes. Use a hammer to crack open coconuts to create halves. Create tin foil rings and place them under the coconut shells for support.

Tip: if you puncture the coconut to drain the milk, you will need to plug it up with foil before using as a ramekin. Do not bake cocoonut shells on top rack, they may start to singe.

Ingredients:
2-3 tablespoon softened butter
sugar
7 tablespoon melted butter
1/3 cup sugar plus 2 tablespoons
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 cup warm milk
4 eggs, separated, plus 2 egg whites
2 tablespoon granulated sugar
kosher salt
1 tablespoon grated lime zest
1 tablespoon lime juice
toasted coconut, for garnish
powdered sugar, for garnish
slice of lime, for garnish

Preheat oven to 375. F Rub the inside of the ramekins or coconut shells with softened butter. Sprinkle sugar into the molds, and twist so the sugar crystals coat the inside. Shake out any excess sugar.

In a saucepan, combine melted butter, 1/3 cup sugar, flour and cornstarch. Slowly whisk warm milk into the mixture. Bring to a boil, and reduce to low, stirring constantly, simmer until thick enough to coat the back of a wooden spoon. Slowly whisk the thickened mixture into the egg yolks a little at a time to temper them. Cover and cool to room temperature. Stir in lime zest and juice.

In a large bowl, beat egg whites, remaining 2 tablespoons sugar and a pinch of salt at high speed with an electric mixer until soft peaks form. Gently fold the whipped whites into the cooled egg mixture.

Divide batter among the ramekins or coconut shells. If using the coconut shells, use your finger to clear the inside of the coconut rims, giving space for the souffle to rise. Bake until puffed and lightly browned, about 35 to 40 minutes.

Top with toasted coconut, sprinkle with powdered sugar and garnish a slice of lime. Serve immediately.

Quick & Easy Slow Cooker Beef

2009-01-08T09:33:00.003-05:00

1 1/2 pounds top round steak, cut into strips
salt and pepper to taste
1/2 an onion, chopped
1 can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon dried chives
1 beef bouillon cube
1/4 cup white wine
1 tablespoon all-purpose flour
1/4 cup water
1 clove garlic, minced
1 teaspoon Worcestershire sauce
14 ounces sour cream
1/2 cup chopped fresh parsley

Place the beef in the bottom of a slow cooker and season with salt and pepper. Add onion, soup, mushrooms, chives and bouillon. In a separate bowl, combine the wine with the flour. mix well and add to the slow cooker. Then add the water, garlic and Worcestershire sauce. Cook on low for 7 to 8 hours. An hour before serving, stir in the sour cream and the parsley. Makes 4 servings

Jamaican Banana Bread

2008-07-30T13:17:00.001-04:00

2 tablespoons unsalted butter, softened
2 tablespoons sour cream or cream cheese
1 cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed overripe bananas
1/2 cup milk
2 tablespoons dark rum, or rum flavoring
1/2 teaspoon lime zest (or more to taste)
2 teaspoons lime juice
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract (or substitute vanilla)
1/4 cup chopped toasted pecans (optional)
1/4 cup flaked coconut (or more if omitting pecans)

Topping
1/4 cup brown sugar
2 teaspoons unsalted butter
2 teaspoons lime juice
2 teaspoons dark rum, or rum flavoring
2 tablespoons flaked coconut (optional)
I have substituted KeKe Lime liqueur for some of the liquid in this step

Preheat oven to 350. Lightly grease loaf pan. Beat 2 tablespoons of softened butter and cream cheese or sour cream in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana
mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes. Pour into pan, and bake in the preheated oven until a toothpick inserted into center comes out clean, about one hour. cool for 10 minutes in the pan, remove, and cool on a rack. Prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

Chicken Breast with Sundried Tomato Cream

2008-07-30T13:07:00.002-04:00

Makes 4 servings

4 boneless skinless chicken breast halves (1 1/2 lb total) (works for just 2 as well)
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup chopped drained sun-dried tomatoes patted dry and chopped
1/2 teaspoon dried hot red pepper flakes
1/4 cup dry white wine (I also use Sherry)
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil

Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over med high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. Transfer to a plate. Add garlic, tomatoes, and pepper flakes to pan and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add broth and bring to a boil, covered. Add chicken to pan with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer. Optional: purée until almost smooth. If necessary, add water to thin to desired consistency, then season with salt and pepper. Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

Spicy Caterpillars aka Cheese Straws

2008-07-13T16:24:00.005-04:00

8 sharp cheddar cheese, grated & soft
1/2 stick butter, softened
1 cup all-purpose flour
1/2 teaspoon cayenne pepper
jalapeno seasoning

Mix cheese and margarine together. Add dry ingredients and mix until a soft dough forms. Fill cookie press and form the straws on an ungreased cookie sheet using a star shaped disc. Bake at 350°F until brown, about 20 minutes. Remove from oven and sprinke with jalepeno seasoning.

Note: These can be made with your choice of cheese and seasoning. This version takes just like spicy Cheeze-It Crackers

Chicken Tequila Pasta

2008-07-01T12:02:00.002-04:00

1 pound dry fettuccine (or 2 pounds fresh) or your favorite pasta
1/2 C. chopped fresh cilantro (2 tablespoons reserved for garnish/finish) or parsley
2 Tbsp. minced fresh garlic
2 Tbsp. minced jalapeno pepper (seeds and veins may be eliminate)
3 Tbsp. unsalted butter (reserve tablespoon per sauté)
1/2 C. chicken stock (preferably homemade)
2 Tbsp. gold tequila
2 Tbsp. freshly squeezed lime juice
3 Tbsp. soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

1. Cook pasta until al dente.
2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium for 4 to 5 minutes. Add stock, tequila and lime juice. Bring to a boil and cook until reduced to a paste like consistency; set aside.
3. Pour soy sauce over chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When limp, add chicken and soy sauce; toss and add reserved tequila - lime paste and cream.
4. Bring sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with drained fettuccine and cilantro. Transfer to serving dishes, evenly distributing chicken and vegetables.

Corn Chowder

2008-06-09T15:08:00.001-04:00

1/4 lb Bacon, cooked and crumbled
4 cans Cream style corn
1.5 teaspoons Garlic Salt
2 cups Half & Half
1/4 cup Pablano Chilies
2 cups diced peeled Potatos
1 10 oz can diced tomatos with green chilies
1 0r 2 4.5 oz cans diced green chiles
2 teaspoons diced jalapeno peppers
1 ear of corn
optional: grilled shredded chicken, cilantro

Roast poblano and ear of corn on grill. Seed and chop poblano chilies. Cut kernals from cob. In a large stockpot, cook potatoes until tender, drain and mash. Add remaining ingredients except bacon and mix well. Cook over low heat, stirring occasionally, until heated through.To serve, pour into bowls and stir in bacon.

Orzo Salad

2008-06-09T14:55:00.002-04:00

1/3 cup balsamic vinegar
2 fresh garlic cloves, finely chopped
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
1 lb orzo pasta, cooked until al dente and cooled
15 kalamata olives, pitted and sliced
1/2 cup red onions, diced
1/2 cup celery, diced
2 stalks green onions, thinly sliced
8 ounces fresh spinach, roughly chopped
1/2 cup pine toasted nuts
6 ounces cubed feta cheese
You can also add tomato or cucumber

Whisk vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside. In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta. Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving. Recipe makes 6 servings

Corn Bake

2008-06-03T20:00:00.001-04:00

8 ozs Sour cream
1/2 cup butter, cut up
16 oz can Cream corn
16 oz can Kernal corn, undrained
1 Egg, slightly beaten
1 box Jiffy corn bread mix

Blend all ingredients(reserve 2T of the dry corn bread mix for topping). Pour into well greased casserole dish. Top with reserved corn bread mix. Bake at 350° for 1 hour & 15 minutes

Florentine Chicken

2008-06-03T19:53:00.002-04:00

4 Servings

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Sprinkle the chicken with salt and pepper. Dredge in flour to coat lightly. Shake off any excess. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add chicken and cook until brown, about 5 minutes per side. Transfer chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits, about 1 minute. Add wine and increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

In another skillet, melt the remaining 2 tablespoons of butter over medium heat. Add spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter, and top with chicken. Pour the sauce over and serve.

Hugarian Stuffed Peppers

2008-06-03T19:46:00.002-04:00

6 medium red bell peppers
2 tablespoons oil
3 cloves garlic crushed
1 medium yellow onion, finely chopped
1/2 cup chopped parsley
1/4 cup long grain converted rice (such as Uncle Ben's)
1 1/2 cup chicken stock
1 pound finely ground pork, veal or chicken
1 1/2 tablespoon Hungarian paprika
1 egg
salt and freshly ground pepper to taste

***Paprika Gravy***
1/2 tablespoon oil
1/2 tablespoon Hungarian paprika or more to taste
1 clove garlic, peeled and chopped
1/2 cup seeded and chopped Anaheim or Cubanelle peppers
1/2 cup chopped yellow onion
1/4 cup chopped tomato
1/2 teaspoon chicken base (such as Knorr)
3 cups beef stock
1/2 cup sour cream
2 tablespoons flour

Directions:Cut off the very top part of the peppers. Chop the pepper tops finely,omitting the stems, and save for the filling. Seed and core the peppers; set aside. Heat a large covered frying pan and add the oil. Saute the garlic, onion and reserved chopped pepper tops until tender. Add the parsley and rice, and saute for a few minutes. Add 1/2 cup of the chicken stock; cover and simmer for 10 minutes. Allow to cool. In a large bowl combine the ground meat, paprika, egg, salt
and pepper-rice mixture. Mix very well. Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking. Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking. Pour the gravy over the peppers; cover and simmer for 20 more minutes.

Paprika Gravy
Heat a 5 quart heavy stove-top casserole and add the oil and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and beef stock along with salt and pepper to taste. Cook and simmer for 30 minutes. In a metal bowl, mix the sour cream and flour together well with a wire whisk as you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with a whisk. Remove the gravy from the heat and stir in the cream mixture, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps.

Roquefort Poato Gratin

2008-06-03T19:43:00.002-04:00

Cut recipe in half if you don't have a crowd.

5 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups whipping cream
5 ounces Roquefort cheese, crumbled
1/2 cup dry breadcrumbs
1 1/2 teaspoons crumbled dried rosemary
1/4 cup (1/2 stick) butter, cut into small pieces preparation.

Preheat oven to 425°F. Butter 15 x 10 x 2-inch glass baking dish. Layer potatoes in prepared dish, sprinkling each layer with salt and pepper. Bring cream to boil in heavy medium saucepan. Reduce heat to medium. Add Roquefort to cream; whisk until cheese melts. Pour cream mixture over potatoes. Cover with foil. Bake until potatoes are tender, about 1 hour.Preheat broiler. Mix breadcrumbs and rosemary in small bowl. Sprinkle over potatoes. Dot with butter. Broil until butter melts and crumb mixture is golden brown, watching closely, about 4 minutes. Let stand 10 minutes. Serve warm. Serves 12.

Swedish Meatballs

2008-06-03T19:38:00.002-04:00

Serve over egg noodles.

2 cups bread crumbs
1/2 cup milk
1 pound ground beef
1 pound ground pork
3 eggs
Salt Pepper
1 tablespoon ground cardamom
1 cup yellow onion, chopped, plus 6 cups yellow onions, sliced
1 cup salted butter, divided
1/2 cup sugar
Salt and pepper
3 cups beef broth
2 cups heavy cream
3 tablespoons gravy maker seasoning
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon MSG
1/4 teaspoon cloves
1/4 teaspoon cinnamon
3 to 4 tablespoons cornstarch
1/4 cup water

In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes.

Apple Pie With Crumb Topping

2008-06-03T19:35:00.002-04:00

1 (9 inch) deep dish pie crust (I use Crisco recipe)
5 cups apples - peeled, cored and thinly sliced (I use Gala)
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

DIRECTIONS Preheat oven to 400 degrees. Coat the apples with some flour, this will prevent them from being runny. Arrange the apples in the pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture
over apples. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Sweetie Pies Macaroni & Cheese

2008-06-03T19:27:00.003-04:00

This recipe is from Sweetie Pies in St Louis

Start to finish: 45 minutes Servings: 10
1 pound elbows
1 cup whole milk
Two 12-ounce cans evaporated milk
3 eggs
2 sticks butter, cut into small pieces
1/2 pound colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
Salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese

Preheat oven to 350 F. Bring lightly salted water to a boil. Cook according to package. Drain and transfer the pasta to a 9-by-13-inch casserole dish. Set aside. In a large bowl, combine the milks and eggs. Mix with a fork until thoroughly combined. Add the butter and colby, Monterey Jack, sharp Cheddar and Velveeta cheeses to the pasta. Pour the milk mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle with the remaining cup of American or Cheddar cheese.Bake for 30 to 45 minutes, or until the top is lightly browned.

Garlic Shrimp Pasta

2008-05-31T13:59:00.004-04:00

1 pound linguine
2 Tbs butter
1/4 teaspoon salt
1 pound peeled raw shrimp
1/2 cup olive oil
1/2 cup dry white wine
8 cloves fresh garlic, finely chopped
Salt & Pepper to taste
2 dashes soy sauce
2 cups heavy cream
Chopped green onions
Fresly grated parmesan
Blackening or Cajun Seasoning

Cook linguine to al dente in big pot of water with salt and butter added. Drain and set aside.Rinse shrimp. Drain and set aside. Combine olive oil, wine, garlic, salt, pepper, soy sauce and heavy cream in saucepan. Add cooked linguine and drained shrimp. Stir gently, about 10 minutes, or until shrimp is done and dish has creamy consistency. Add onions at last minute and stir to mix in. Dust plate with blackening seasonin and top with parmesan. Serve immediately. Makes 2-4 servings depending on your appetite.

Italian Stuffed Meatballs

2008-05-31T13:32:00.003-04:00

1/3 cup half n half or milk
1 cup fresh bread crumbs
1 lb. ground pork
1 lb. ground veal
1 lb. ground beef
1/3 cup minced fresh flat leaf parsley, plus garnish
3 eggs, lightly beaten
3 garlic cloves, minced
1 3/4 tsp. kosher salt (optional)
1/2 tsp. freshly ground pepper
1/3 lb. mozzarella or provolone, in 1/2-inch cubes
Olive oil for frying
About 6 cups tomato sauce
2 lb. spaghetti, cooked and drained
Grated Parmigiano-Reggiano cheese for serving

In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, eggs, garlic, salt and pepper. Mix briefly with your hands. Roll into 2-inch balls. Press a cheese cube into the center of each ball, sealing it inside.

In a large skillet on medium high, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.
Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.
Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.

Salmon Spinach Wraps

2008-04-13T21:38:00.008-04:00

The amounts of the ingredients can be adjusted to your taste.

1 can of salmon (I like Kirkland brand from Costco), drained
fresh baby spinach, or lettuce
thinly sliced cucumber
flour tortilla shells (I like the fat free refrigerated kind)
mayonaise
bottled sesame/peanut dressing
salt & pepper

Mix salmon with mayo to taste, season with salt and pepper. Spread small amount of dressing on shell. Spread small layer of salmon on top. Add spinach, and cucumber. Roll up, slice in half and serve with dressing on the side.

Baked Potato Soup

2008-04-13T21:34:00.005-04:00

4 large Russett Baking Potato's
8 cups Milk (I use 4 cups of reserved milk from Potato Gratin recipe)
2/3 cup Butter
1 cup Sour Cream
1/2 cup All-Purpose Flour
1/4 cup thinly sliced green onions
2 teaspoons Salt
1/2 pound Bacon cooked and crumbled
1 tablespoon White Pepper (do not subsitute)
1 cup shredded cheese for topping

Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Garnish with bacon and cheese.

Potato Gratin

2008-04-13T21:26:00.005-04:00

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
4 cups milk(use more or less as needed)
3/4 pound yellow onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream

Preheat oven to 400°F
Combine potatoes and onions and milk in heavy large saucepan, using enough milk to cover the potatos. Heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well. Reserve milk for Baked Potato Chowder.
Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.
Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese. (Can be prepared 8 hours in advance. Cover and refrigerate.)
Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.Serves 4.

Collard Greens

2008-04-13T21:18:00.004-04:00

3 slices bacon
1 bag of washed collard greens, or 1 bunch greens washed and chopped
1 onion, diced
1 (6 ounce) smoked pork chop, diced, or 6 oz smoked ham
1/2 teaspoon cayenne pepper
1 (14.5 ounce) can chicken broth
12 oz beer
pinch brown sugar
salt and pepper to taste

Heat a large pot over medium-high heat. Add bacon, and fry until crisp. Remove bacon, and drain off excess fat. Add the onion; cook and stir until slightly browned. Add the pork chop, and season with cayenne pepper. Cook until pork is browned. Add the collard greens, and pour in the chicken broth and beer. Cook over medium-low heat for 30 to 40 minutes, until collards are tender. Crumble bacon on top, and season with salt and pepper before serving.

Cognac Gravy

2008-04-13T21:13:00.004-04:00

This is an all around good basic gravy for chicken or turkey.

1 stick unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, warmed
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

In a large saute pan, SLOWLY cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

White Chicken Chile

2008-04-13T21:09:00.006-04:00

1 pound dried small white beans
8 fresh Anaheim chilies (about 1 pound)
1/4 cup butter
2 large onions, chopped
1/3 cup all purpose flour
4 cups low-salt chicken broth
3 cups half and half
4 cups shredded cooked chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper
1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
1 cup sour cream

For garnish:
Chopped green onion
Purchased tomatillo or green chili salsa

Place beans in heavy large pot with enough cold water to cover by at
least 3 inches. Let stand overnight.
Char chilies over gas flame or in broiler until blackened on all
sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and
chop chilies. Set aside.
Drain beans. Return to pot. Add enough cold water to pot to cover
beans by 3 inches. Simmer until beans are almost tender, stirring
occasionally, about 1 hour. Drain well.
Melt butter in clean heavy large pot over medium heat. Add onions and
sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do
not brown). Gradually whisk in chicken broth and half and half. Simmer
gently until thickened, about 10 minutes. Add reserved white beans and
roasted chilies, shredded chicken, and next 5 ingredients. Simmer
gently to blend flavors, about 20 minutes. (Chili can be made 1 day
ahead. Chill until cold, then cover and keep chilled. Rewarm before
continuing.)
Add grated cheese and sour cream to chili; stir just until chili is
heated through and cheese melts (do not boil). Garnish with and green onion and salsa.

Swiss Cheese Stuffed Meatloaf

2008-04-13T21:05:00.007-04:00

I serve this with Wild Mushroom Shallot Gravy
6-8 servings

4 slices white bread
1/4 cup milk
4 ounces swiss cheese
1 egg, beaten
1 lb ground beef
1/2 lb ground pork
2 cups soft breadcrumbs
1/2 cup chopped onions
3 tablespoons parsley
3 tablespoons ketchup
1 tablespoon worcestershire sauce
2 eggs, beaten
salt & pepper

Break slices of bread. Combine bread, milk, 1 egg and chees and set aside.
Combine meat, soft bread crumbs, onion, parsley, ketchup, Worcestershire, eggs, salt and pepper. Shape into 15x12" rectangle on wax paper. Spread cheese mixture on top of meat. Leave 1" margin on each side. Roll from short side using wax paper to lift. Press edges to seal. Place seam side down in greased loaf pan. Bake at 375 for 1 hour.

Wild Mushroom & Shallot Gravy

2008-04-13T20:51:00.009-04:00

I serve this with Swiss Cheese Stuffed Meatloaf.
Makes about 3 Cups
Ingredents:
1/4 cup olive oil
5 shallots, peeled
3 garlic cloves, peeled
6 oz mixed wild mushrooms (such as oyster,morel,shiitake), sliced thin
1 tablespoon chopped fresh rosemary or 1 tsp dried
1 tablespoon chopped fresh thyme or 1 tsp dried
2 tsp chopped fresh sage or 3/4 tsp dried rubbed sage
1/2 cup Marsala
1/2 cup Sherry
1 1/2 cups chicken stock
1 cup whipping cream or half n half
Preheat oven to 300°F. Combine oil, shallots and garlic in small baking dish. Cover with foil. Bake until tender and pale golden, about 1 hour. Cool slightly and thinly slice ,reserving oil in dish.

Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper.

Pasta - Work in Progress

2008-04-10T08:54:00.001-04:00

I am still tweaking this one.

Cooked pasta, fusili or penne
Jarred alredo sauce
Half n Half (optional, to thin sauce)
Bacon or pancetta
Carmelized onions
Roasted Garlic Cloves
Diced tomatos
Toasted pine nuts
Grilled Chicken