Brownie Biscotti  

Friday, January 30, 2009

A chocolate version of an Italian favourite. You can substitute milk for the water in the egg wash, if you wish

* serves: 30
* yield: 30 biscuits
* ready in: 1 hour 45 mins (30 mins Prep - 45 mins Cook)


  • 75g butter, softened
  • 125g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 225g plain flour
  • 5 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 100g chocolate chips or buttons, roughly chopped
  • 30g chopped walnuts
  • 1 egg yolk, beaten
  • 1 tablespoon water


  1. Preheat oven to 190 C / Gas mark 5. Grease baking trays, or line with baking parchment.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate and walnuts.
  3. Divide dough into two equal parts. Shape into 23x5x2.5cm loaves. Place onto baking tray 10cm apart. Brush with mixture of water and yolk.
  4. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking tray for 30 minutes.
  5. Using a serrated knife, slice the loaves diagonally into 2.5cm slices. Return the slices to the baking tray, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

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Black Magic Cake  


  • 250g plain flour
  • 350g caster sugar
  • 65g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 250ml strong filter coffee
  • 250ml buttermilk
  • 125ml vegetable oil
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180 C / Gas mark 4. Grease and flour two 23cm (9 in) round cake tins.
  2. In large bowl combine flour, sugar, cocoa, bicarbonate of soda, baking powder and salt. Make a well in the centre.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared tins.
  4. Bake in preheated oven for 30 to 40 minutes, or until a skewer inserted into centre of cake comes out clean. Cool for 10 minutes, then remove from tins and finish cooling on a wire rack. Fill and ice as desired.

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Drinking Chocolate  

This drinking chocolate tastes so luxurious and is made from the simplest of ingredients. Use a best quality dark chocolate bar for this, preferably organic, with at least 70% cocoa solids.


  • 125ml (4 1/2 fl oz) double cream
  • 125ml (4 1/2 fl oz) semi-skimmed milk
  • 100g (4 oz) plain dark chocolate


  1. Break the chocolate bar into pieces in a small mixing bowl.
  2. Heat the double cream and milk on the hob until it's nearly at a simmer, then remove from heat. Do not allow the cream and milk to boil.
  3. Pour the milk and cream mixture into the bowl, and stir together with the chocolate until well combined. Pour into demitasses (small coffee cups) and enjoy!


For an extra touch to your drinking chocolate, add a pinch of cinnamon to the bowl when you mix everything together.

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Basic Dark Chocolate Truffles  


  • 350g dark chocolate, chopped
  • 5 tablespoons double cream
  • 1 teaspoon vanilla extract


  1. In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavouring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Form balls and roll in coatings.


To flavour truffles with liqueurs or other flavourings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

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Chicken and Broccoli Pasta  


  • 3 tablespoons olive oil
  • 450g (1lb) chicken breast chunks
  • 1 tablespoon chopped onion
  • 2 cloves garlic, crushed
  • 2 (400g) tins chopped tomatoes
  • 175g (6oz) fresh broccoli florets
  • salt and pepper to taste
  • 1 pinch dried oregano
  • 500g (1 1/4 lbs) dry penne pasta
  • 4 tablespoons fresh basil leaves, cut into thin strips
  • 2 tablespoons grated Parmesan cheese

preparation method

  1. In a large frying pan over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
  2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to the boil. Cover and turn down heat to simmer for about 10 minutes.
  3. Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken and sauce into pot and mix well.
  4. Add basil and toss well; top with Parmesan cheese. Serve.

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Sweet Potatoes with Scallion Butter  

Thursday, January 29, 2009


  • 8 small slender Japanese or Garnet sweet potatoes (4 to 5 pounds total)
  • 1 1/2 sticks unsalted butter, well softened
  • 1 1/2 tablespoons miso paste (preferably white)
  • 3 tablespoons finely chopped scallion

Preheat oven to 450°F with rack in upper third.

Prick potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour.

While potatoes bake, stir together butter, miso, and scallion until combined.

Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each and with additional scallion butter on the side.

Scallion butter can be made 4 days ahead and chilled, covered. Bring to warm room temperature and stir before using.
· Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil. Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.

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Veggie Tacos  

yield: Makes 8 tacos

You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.


Vegetable Filling:
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1 1/2 teaspoons coarse salt
  • 6 tablespoons olive oil
  • 3/4 cup diced onion
  • 2 cloves of garlic, finely chopped
  • 1 cup diced red bell pepper
  • 1 can (28 ounces) tomatoes
  • 3/4 pound plum tomatoes, cut into 1-inch cubes
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • Salt and pepper, to taste
  • 1/4 cup chopped parsley
  • 1/2 cup canned dark-red kidney beans, drained
  • 1/2 cup canned chickpeas, drained

For the tacos:
  • 8 hard corn taco shells
  • 2 cups finely shredded iceberg lettuce
  • 1 cup diced red onion
  • 4 ripe plum tomatoes, diced
  • 8 ounces sour cream
  • 8 ounces grated Cheddar cheese

1. Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding more oil if necessary. Remove to a casserole.

2. Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.

3. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.

4. Prepare the tacos: Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese. Serve immediately.

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  • 2 packages steamed chuka noodles (150g/package)
  • 1/2 Tbsp vegetable oil
  • 1/4 lb. boneless pork rib, thinly sliced
  • 1/4 cup peeled and thinly sliced carrots
  • 1 green bell pepper, chopped
  • 1/4 medium onion, thinly sliced
  • 2 green head cabbage leaves, chopped
  • 4-6 Tbsps. yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsps Worcestershire sauce
  • Beni-shoga (pickled red ginger) for garnish*
  • Ao-nori (dried green seaweed) for garnish*
  • Salt and pepper
  • *These are available in packages at Asian grocery stores


Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce as you taste.) Stir the noodles quickly. Divide yakisoba among two plates. Sprinkle with aonori and beni-shoga just before serving.

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Mexican Meatballs  

Wednesday, January 28, 2009


  • 1 pound lean ground beef
  • 1/4 cup white cornmeal
  • 1 egg, lightly beaten
  • 1 clove garlic
  • 1 small onion, minced
  • 1/2 teaspoon dried oregano, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon butter or margarine
  • 1 small onion, chopped
  • 1 clove garlic
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano, crumbled
  • 3 cups tomato juice
  • salt to taste

Mix meatball ingredients together; shape into small balls about 1/2-inch in diameter. Sauce:
In a large saucepan, melt butter or margarine. Add chopped onion and cook slowly until lightly browned. Add garlic, chili powder, cumin, oregano, tomato juice, and salt to taste. Bring to a boil; drop meatballs into boiling sauce; cover and simmer for about 10 minutes, or until meatballs are cooked.
Serves 4.

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Italian Pepper Sausage  

Tuesday, January 27, 2009


Fresh lean pork - 4 1/2 pound
Fresh pork fat - 1 pound
Onion, chopped - 1
Clove garlic, minced - 1
Salt - 3 tsp
Freshly ground black pepper - 1 tsp
Paprikam - 1 tsp
Crushed dried red peppers - 2 tsp
Fennel seeds - 2 tsp
Crushed bay leaf - 1/2 tsp
Thyme - 1/4 tsp
Red wine or water - 1/3 cup
Pinch of coriander
Sausage casing - 2.5 yards


1. Grind the lean and fat pork, onion and garlic.
2. Add the seasonings and mix thoroughly, add the wine and mix well.
3. Force through a sausage stuffer into casing, or use in recipes that call for ground sausage out of casings.

Home Made Italian Pepper Sausage is ready.

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chicken caliente ( king ranch casserole )  

Saturday, January 24, 2009


3 lbs. chicken breasts, or 1 whole chicken, cooked, reserving one cup broth
1 lg. onion, chopped
1 lg. green pepper, chopped
2 tbsp. butter
1 tsp. chili powder
Dash garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 can (10 oz.) Rotel tomatoes and green chilies, drained and crushed
1/2 lb. Cheddar cheese, grated
12 corn tortillas, cut into strips


Bone chicken and cut into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)

Serves 8.

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Seafood Pizza Santa Elisabetta ( family secret )  

Wednesday, January 21, 2009

Ingredients for pizza sauce

6 tbsp Pure Olive Oil 45 mL
1 medium garlic clove
2 cups sliced onions 500 mL
1 tbsp salt
1 tbsp sugar
2 tbsp oregano:
1 tsp chili or one fresh halapino pepper:
2 cans pastene san marzano tomatoes (whole tomatoes)

Description for pizza sauce

1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool
This mixture will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)

As a rule 2 cups of flour makes a regular thin crust 20" X 14" rectangular pizza. For a thicker crust add more flour

Ingredients: for pizza dough

2 envelopes of active yeast
2 teaspoon sugar
2 tablespoons olive oil
3 tablespoons tenderflake or crisco (tenderflake gives golden colour)
6 to 8 cups unbleached all-purpose flour (depending on your thickness)
2 teaspoons fine salt
2 eggs
half cup milk
half cup 7-up or soda
warm water as needed for soft, medium texture when mixing flour


1•Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix with hands or electric dough mixer and add warm water as neede until a soft, medium texture is achieved.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours
. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)

When dressing the pizza you need the following ingredients:

16 large shrimps
24 scallops
16 pieces of crab (artificial can be used to)
1 bag mixed fish (calamar,shrimps,mussels,scallops)
half green pepper
4 large mushrooms
half onion
mozzarella cheese 400 grams


1•Spread dough gently when ready and spread it so it fits a rectangular cooking pan, well oiled.
2• Spread tomato sauce. Don't overdo it, it will become soggy.
5• It is advisable to cook fish in a pan with a little oil. Not more than five minutes. Add white wine, just a sprinkle for taste. Strain the fish to remove all liquid.
6•Spread the fish out generously.
6•Add the cheese, but not to much. The fish won't cook if you cover it with to much cheese. You can put goat cheese if you wish.

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Pizza Margherita  


2 Tbsp. olive oil
2 cloves garlic, crushed and chopped
1 28 oz. can peeled tomatoes (Progresso), drained and seeded
1/2 tsp. salt
1 13" uncooked dough crust
8 oz. shredded mozzarella cheese
1 tsp. dried basil
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese


1• Cut tomatoes into chunks and lightly saute in oil with garlic and salt. Drain and set aside.
2• Brush dough crust with oil. Top with cheese, tomatoes, and basil. Drizzle with oil.
3• Bake in preheated 500 degrees F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly.
4• Remove from oven and top with parmesan cheese.
5• Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

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Easy Lemon Pasta with Chicken  


* 1 pound dried penne
* 2 chicken cutlets, cut into fingers
* Salt and freshly ground black pepper
* 3 cloves garlic, sliced
* 1/4 teaspoon red pepper flakes
* 3 tablespoons olive oil
* 3 tablespoons roughly chopped fresh parsley, for garnish
* 2 lemons, juiced
* 1/2 cup grated Parmesan


Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

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Sliders with Chipotle Mayonnaise  


Chipotle Mayonnaise:

* 1 cup mayonnaise
* 2 chipotles in adobo sauce
* 1 tablespoon adobo sauce
* 1/2 lime, juice
* Salt and freshly ground black pepper


* 1 to 1 1/2 pounds ground chuck, 80/20
* Salt and freshly ground black pepper
* Cheese slices, your choice
* Mini burger buns

Burger Bar (if desired):

* Chipotle Mayonnaise
* Pickles
* Red onion slices

Chipotle Mayonnaise:


Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

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Caribbean Chicken Wings  


  • 1 habanero, seeded and chopped
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoon sugar
  • 2 teaspoons fennel seed
  • 2 teaspoons cayenne pepper
  • 2 teaspoons allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 4 garlic cloves, chopped
  • 4 green onions, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 7 pounds chicken wings


In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

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Shrimp Scampi  

Tuesday, January 20, 2009


* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 1 1/2 pounds fresh shrimp, shelled and deveined without tails
* 1/2 cup olive oil
* 4 cloves garlic, minced
* 1 shallot, chopped
* 1/2 cup fresh parsley, minced
* 1/2 teaspoon dried oregano, crushed
* 2 tablespoons white wine
* 2 tablespoons brandy

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1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

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Fruit Salsa and Cinnamon Chips  


* 2 kiwis, peeled and diced
* 2 Golden Delicious apples - peeled, cored and diced
* 8 ounces raspberries
* 1 pound strawberries
* 2 tablespoons white sugar
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves, any flavor
* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar

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1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

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Best Baked Macaroni and Cheese  

Monday, January 19, 2009

Start to finish: 45 minutes

Servings: 6

1/2 cup unsalted butter, plus 2 tablespoons, divided

2 tablespoons salt, plus more to taste

1 pound elbow macaroni

1 tablespoon olive oil

3 1/2 cups whole milk

1/2 cup all-purpose flour

Ground black pepper, to taste

2 cups grated sharp cheddar cheese, divided

2 cups grated Monterey Jack cheese

1 cup grated Parmesan cheese, divided

1 cup panko or other coarse bread crumbs

Heat the oven to broil. Use 1 tablespoon of butter to generously coat a 3-quart casserole dish.

Bring 6 quarts of water to a boil in a large stockpot. Add 2 tablespoons of salt, stir briefly, then add the pasta. Cook until tender and just past al dente, about 10 to 13 minutes, or slightly longer than package directions.

Drain the pasta, then transfer it to a large bowl. Drizzle the olive oil over the pasta, then toss to coat. Set aside.

To make the sauce, in a small saucepan over low heat, bring the milk to a simmer. Remove the pan from the heat.

In a medium saucepan over medium, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown. If the butter begins to brown, lower the heat.

While whisking, sprinkle in the flour. Continue to whisk until the mixture just bubbles, about 2 minutes. Do not let the mixture brown. While whisking, slowly pour in the milk. Continue whisking until there are no lumps.

Bring the sauce to a boil, then reduce heat to low and season with salt and pepper. Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.

Remove the sauce from the heat. Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey jack and a 1/2 cup of the Parmesan. Whisk until the cheese is completely melted and the sauce is smooth.

Pour the sauce over the pasta and gently toss to coat. Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepare casserole dish. Set aside.

In a small microwave-safe bowl, melt the remaining 1 tablespoon of butter by microwaving on high for about 20 seconds. Add the bread crumbs and remaining cheddar and Parmesan cheeses. Toss well.

Spread the bread crumb mixture evenly over the pasta. Place the dish on the oven's middle rack and broil for 6 to 8 minutes, or until the edges are bubbly and a crunchy crust forms on top. Cool briefly before serving.

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Moist Chocolate Cake  

Prep Time: 25 minutes
Cook Time: 35 minutes
Makes: 10 servings

•1 3/4 cups (430 mL) all-purpose flour
•1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
•1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend
•3/4 cup (180 mL) cocoa powder
•1 1/2 tsp (7mL) baking powder
•1 1/2 tsp (7mL) baking soda
•1/2 tsp (2 mL) salt
•1 1/4 cups (310 mL) low-fat buttermilk
•1/4 cup (60 mL) vegetable oil
•2 large eggs, lightly beaten
•2 tsp (10 mL) vanilla extract
•1 cup (250 mL) hot strong black coffee

•Preheat oven to 350° F (180° C). Grease cake or bundt pan with non-stick cooking spray, set aside.
•Blend flour, SPLENDA® Granulated, SPLENDA® Brown Sugar Blend, cocoa powder, baking powder, baking soda and salt in large mixing bowl.
•Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
•Add dry ingredients to buttermilk mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).
•Pour batter into cake or bundt pan.
•Bake for 35 minutes, until an inserted toothpick in centre of cake comes out clean. Let cool in pan for 5 minutes.

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Buffalo Shrimp  

Saturday, January 17, 2009

Buffalo Sauce

* 1/2 cup Louisiana hot sauce or Frank's red hot sauce
* 4 ounces unsalted butter
* 1/4 teaspoon paprika
* 1/8 teaspoon black pepper
* 1/8 teaspoon garlic powder
* oil, for deep-frying


* 24 fresh large shrimp, peeled and de-veined
* 2 eggs, beaten
* 8 fluid ounces milk
* 2 cups flour



1. Combine in a small saucepan over medium heat until butter is mixed through.

2. Cover and keep warm over low heat.


1. Combine the egg and milk in a small bowl.

2. Place flour in a large gallon-size zip-lock bag.

3. Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.

4. Leave them in there, and repeat the process, six shrimp at a time.

5. Make sure they are all well coated with flour.

6. Refrigerate for about 5 minutes while your deep fryer heats up to 375°F.

7. Deep-fry at 375°F for about 8-10 minutes until shrimp tails are dark brown.

8. Remove, drain, and toss gently with your prepared Buffalo sauce.

Makes: 4 servings

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  • 4 to 5 pounds chicken wings*
  • 1/3 cup Melvyn's Seasoning Mix
  • 1 cup hot sauce


Cut off wing tips, and discard; cut wings in half at joint, if desired.

Stir together Melvyn's Seasoning Mix and hot sauce.

Place wings in a large shallow dish or large zip-top plastic freezer bag. Pour half of hot sauce mixture over wings. Cover or seal; chill for 3 hours, turning occasionally. Cover and chill remaining hot sauce mixture.

Remove wings from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes on each side or until done, basting occasionally with reserved hot sauce mixture.

*1 (4-pound) package frozen party-style chicken wings, thawed, may be substituted.

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* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

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1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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Southwestern Layered Bean Dip  


1 16-ounce can fat-free refried beans preferably spicy
1 15-ounce can black beans rinsed
4 scallions sliced
1/2 cup prepared salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup pickled jalapeno slices chopped
1 cup shredded Monterey Jack or cheddar cheese
1/2 cup reduced-fat sour cream
1 1/2 cups cups chopped romaine lettuce
1 medium tomato chopped
1 medium avocado chopped
1/4 cup canned sliced black olives (optional)


Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.

Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

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Friday, January 16, 2009

Start to finish: 20 minutes, plus 6 to 10 hours marinating

Servings: 4


1/3 cup plain nonfat yogurt

1/3 cup chopped fresh cilantro

1 tablespoon extra-virgin olive oil

1 tablespoon minced garlic

1 teaspoon sweet paprika

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken breasts


In a small bowl, mix together the yogurt, cilantro, oil, garlic, paprika, cumin, salt and pepper.

Place the chicken in a shallow dish and spread with half of the yogurt mixture; turn the chicken over and spread with the remaining yogurt mixture. Cover and refrigerate for 6 to 10 hours.

Preheat a gas grill to high or prepare a charcoal fire. Grill the chicken until it is cooked through and no longer pink at the center, about 5 minutes per side.

Nutrition information per serving: 179 calories; 49 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 66 mg cholesterol; 3 g carbohydrate; 27 g protein; 1 g fiber; 232 mg sodium.

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White Buttermilk Cake  


3 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. shortening
2 c. granulated sugar, divided
1 c. buttermilk
2 tsp. clear vanilla
1/2 tsp. almond extract
6 egg whites, at room temperature
1 tsp. cream of tartar
Creamy Frosting


Preheat oven to 350 degrees. Grease and flour two 9-inch or three 8-inch round cake pans. Combine flour, baking soda and salt; set aside. Beat together shortening with 1 1/2 cups of the granulated sugar in large bowl until light and fluffy. Add flour mixture alternately with buttermilk, beating well after each addition. Blend in flavorings.

Beat egg whites in separate bowl at medium speed with electric mixer until foamy. Add cream of tartar; beat at high speed until soft peaks form. Gradually beat in the remaining 2/3 cup granulated sugar, beating until stiff peaks form; fold into flour mixture.

Pour evenly into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely. Fill and frost with Creamy Frosting.


Combine 3 tablespoons all-purpose flour and 1 cup milk in medium saucepan; stir over low heat until thickened. Cool. Beat 1 cup (2 sticks) softened butter in large bowl until creamy. Add 1 cup powdered sugar; beat until fluffy. Blend in 1 teaspoon vanilla. Add flour mixture; beat until thick and smooth.

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The Margherita pizza : A Royal Pizza fit for a Queen!  

The Margherita: A Royal Pizza fit for a Queen!
"Raffaele Esposito, created this pizza to honor Queen Margherita's visit to
Naples in 1889. He created a special pizza which resembled the Italian flag.
The pizza consisted of basil (green), mozzarella (white), and tomatoes (red).
This dish sets the standard for our modern day pizza. This patriotic pizza was an
instant success with the King and Queen, as well as his other patrons. He named
this pizza in honor of the Queen, the Margherita."
The taste of this dish is superb if you use buffalo mozzarella.
If not available, any whole milk or regular mozzarella will do!


· Dough for 1 pizza
Pizza on Earth, Good Will to All!
Copyright Grande Publishing 2008 ©
· 4-6 oz. of buffalo mozzarella (whole milk mozzarella is fine)
· 2-3 cloves of garlic minced
· 2-4 oz . of parmesan
· 2-4 Plum tomatoes, sliced thinly
· ¼ cup fresh basil (if available)
· salt and pepper to taste


1. Roll out dough to desired size.
2. Drizzle olive oil on dough. Spread evenly.
3. Mince garlic and spread on dough.
4. Slice mozzarella and spread over dough
5. Spread the parmesan on the pizza
6. Evenly spread the tomatoes on the pizza
7. Bake at 500+ degrees for 8 to 10 minutes
(preferably on a preheated pizza & baking stone. Stone should be
preheated for 1 hour.)
8. After pizza is cooked, tear basil leaves and put on cooked pizza. Add
other spices to taste.
· Use buffalo or whole milk mozzarella. Regular mozzarella will work.
But the buffalo mootz, (as they say in New Haven), will be fantastic!
· You can substitute ¼-½ cup of Tomato sauce for fresh tomatoes or use both

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Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing  

Thursday, January 15, 2009

3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili paste with garlic
1 tablespoon peanut oil
2 (12-ounce) filet mignons
Freshly ground pepper
1 head Bibb lettuce, torn into bite-size pieces
3 cups spring lettuce mix
1/4 cup chiffonade basil, optional
1/2 cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper

For steak:
Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

To make salad:
While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.

Ginger-Lime Dressing:
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut oil
Salt and freshly ground pepper

Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

Serves 4.

Source: Bobby Flay, Food Network

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Anchovy and Tomato Pizza  

Wednesday, January 14, 2009

You either like anchovies or hate them. There seems to be no middle ground for
this fish. I happen to like them and whenever I have served this pizza, so do my
guests. The fresh tomato cuts the saltiness of the anchovies.


· Dough for 1 pizza
· 1 can of anchovies
· 6-8 oz. of mozzarella cheese
· 4 oz. of parmesan cheese
· 2-4 cloves of minced garlic
· basil, oregano, parsley to taste pepper and a dash of salt
· olive oil
· 1 medium tomato, thinly sliced.


1. Roll out dough to desired size.
2. Drizzle olive oil on dough. Spread evenly.
3. Spread garlic on dough.
4. Add spices to taste. (You can actually omit salt for this step.)
5. Spread mozzarella and parmesan cheese evenly on dough.
6. Break up anchovies and evenly spread on cheese.
7. Drizzle the oil from the anchovies evenly onto the cheese.
8. Top with fresh tomato slices. Lightly salt tomatoes, if desired.
9. Bake at 500+ degrees for 8 to 10 minutes (Preferably on a
preheated pizza stone).
Unless you absolutely love anchovies, only use 1 can! I used 2 cans of
anchovies once, and the taste was overpowering.
That was the one and only time, I "over dosed" on anchovies!
You can omit salt entirely from this pizza.

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Pizza Dough  

To make your pizza you need mixing bowls, a measuring cup, measuring
spoons, a rolling pin (optional), a pizza pan or cookie sheet and a cooking
thermometer. On the last page, I mention tools that will help you in your quest
for the perfect pizza.

(Makes 2 Regular or 4 Thin Neapolitan Pizzas!)
· 1 or 2 Packages yeast (2-3 teaspoons of yeast or less) (Try 1-2 teaspoons)
(Peter Reinhart says only use as much as you need, you can use less yeast to get
good results)
· 2 teaspoons honey or sugar (optional)
· 4 cups of flour (Can be All purpose or Bread Flour)
· 1 teaspoon salt
· 1/4 cup olive oil (optional)
· 1 and 1/2 cups of warm water


1. Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be
between 100° and 110° F (37° C- 43° C.)
degrees. Mix well. Wait about 5 minutes for the yeast and sugar to activate.
2. In a large mixing bowl, add the olive oil, flour, salt, 1 cup of warm water and
the yeast mixture. Mix this with a fork to get all the liquid absorbed by the
3. Place a handful of flour on a mixing surface. Dust your hands and spread out
the flour. Empty the contents of the bowl on to the flour.
4. Knead the dough vigorously for 8-10 minutes or until the texture is smooth
and uniform. If the dough seems a little sticky, add a little more flour.
One method to knead, is to lean on the dough with the palm of your hand. Press
the dough to the mixing surface. Fold the dough and repeat.
5. Place the dough in a bowl and drizzle with olive oil. Place bowl in warm area
and cover with a cloth.
6. Let the dough rise for about an hour. Punch down the dough and wait 30-45
minutes. Your dough is now ready.
7. Cut the dough in half (or fourths, for thin pizza).
(I usually make 4 thin pizzas with this dough recipe!)
8. Dust a rolling pin with flour and roll out on a floured
surface until the dough is the desired shape. (You can omit the rolling pin and
just shape the dough with your fingers.) (The olive oil and sugar are optional

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African Vegetarian Stew  


4 sm Kohlrabis,peeled, chunks**
1 lg Onion,chopped
2 Sweet potatoes,peeled &
2 Zucchini,sliced thick
5 Fresh tomatoes
-- (or 16 oz can)
1 cn garbanzo beans & liquid (15
-oz can)
1/2 c Couscous (or bulgar wheat)
1/4 c Raisins
1 t coriander,Ground
1/2 t turmeric,Ground
1/2 t cinnamon,Ground
1/2 t ginger,Ground
5 T cumin,Ground
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
Serve the couscous separately, if desired.
** Parsnips may be substituted for the kohlrabi.
* Chick-peas

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African Almond Chicken  


3 lbs. whole chicken
1 pk peas,Frozen
2 c chicken stock
1 T sherry
1/2 c almonds,chopped
1 c celery,diced
salt,to taste
3 tbls. vegetable oil


Boil chicken in water until tender - about 30 minutes. Take out and
set aside to cool. Save 2 cups of the chicken stock. Debone the cooled
chicken oil. Then add the celery, peas, chicken stock, almonds, salt
and sherry.
Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in ¼
cup water. Add to sauce and bring to a boil until it thickens. Serve with
noodles or a bowl of steaming rice.

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Beef Sukiyaki  


  • 1 pound thinly sliced beef * It tastes better if the beef slices are very thin.
  • A handful of shirataki noodles (made from yam cakes) or cellophane noodles
  • 7-8 shiitake mushrooms
  • 1 block enoki mushrooms
  • 1 medium negi
  • 1/2 Chinese cabbage
  • 1 yaki-dofu (grilled tofu)
  • For sukiyaki sauce:
  • 1/3 cup soy sauce / 3 tbsps sake (Japanese rice wine) / 5 tbsps sugar / 3/4 cup water
  • For dipping: 4 eggs


Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Set an electric pan or a skillet at the table. *After this point, everything is done at the table as you eat. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As the liquid boils away, add more sukiyaki sauce. *Makes 4 servings

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California Rolls ( Sushi Rolls )  


* 3 1/3 cups rice
* 5 1/3 tablespoons vinegar
* 5 tablespoons sugar
* 3 tablespoons salt
* 10 sheets seaweed, halved
* 1/2 pound imitation crab, cut into long, thin pieces
* 1/4 cup mayonnaise
* 1 cucumber, peeled, seeded, and julienne
* 1 avocado, peeled, seeded, and cut into long, thin pieces
* Sesame seeds


Wash the rice until the water rinses clear. Drain the rice in a colander and let it stand for 30 minutes. Place the rice in a pot or rice cooker, and add 4 cups of water or follow the instructions on a rice cooker. Bring the water to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15 minutes. Remove the cover, place a damp towel over the rice, and let cool for 10 minutes.

You can find sushi vinegar prepared at a grocery story or you can easily make it by pouring the vinegar, sugar and salt into a pan under low heat until the sugar and salt are dissolved. If you like sweeter vinegar, just add more sugar.

Pour sushi vinegar over cooked rice and mix it gently. You can do this in a wooden bowl for making sushi rice or in your rice cooker by turning off the cooker and pouring the vinegar and mixing gently and evenly and leaving it until it cools down to room temperature. The lid should remain open.

Cover a makisu (sushi rolling mat) with plastic wrap. Place half of a sheet of the seaweed over the plastic on the mat. Place a handful of rice across the seaweed and spread it evenly over the seaweed. Toss the imitation crab with the mayonnaise in a small bowl. Place some of the imitation crab meat meat along the center of the rice. Add some cucumber and avocado along the center of the rice. Using the mat and plastic wrap, roll the rice around the filling and press lightly to seal. Remove the mat and plastic wrap and sprinkle the roll with sesame seeds. Cut the sushi roll into bite sized pieces. Repeat with the remaining ingredients.
beutiful girl with cake

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