Ingredients: ½ cup of sliced mushrooms 2 tbsp of olive oil 7 1 tbsp of butter Salt & pepper to taste 8 skinless chicken thighs Flour and salt put into a gallon freezer bag. Add in the chicken mixed evenly 1/ 2 cup white wine 1 small, sweet onion chopped 4 small carrots diced 3 ribs of celery diced 3 springs each of fresh Italian parsley and rosemary tied together with twine ¼ tp of red pepper flakes 1 28 oz canned crushed tomatoes Flour & salt for trudging the thighs Direct

Ingredients: 1 (30-ounce) package frozen shredded hashbrowns 1/2 cup of melted butter Salt & pepper to taste 1 lb. of breakfast sausage ½ cup each of chopped green pepper, red pepper and onion 1 & 1/2 cups of shredded Monterey jack cheese, packed 1 & 1/2 cups shredded Cheddar cheese, packed 1 & 1/2 cups black forest ham, cut into bite-size pieces 8 large eggs 1/3 cup of cream heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon dry mustard powder 1/4 teaspoon onion powder Direc

Ingredients: ½ cup unsalted butter, at room temperature zest from 1 large lemon 1 cup sugar (set aside 1 tablespoon for sprinkling) 1 large egg 1 tsp. vanilla 2 cups of all-purpose flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups of fresh blueberries ½ cup buttermilk Direction: Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of

Polenta Ingredients: 1 cup of yellow corn meal 3 cups of water 2 tbsp of heavy cream 2 tbsp of butter ½ cup of freshly grated parmigiano cheese Plus additional for serving Salt to taste Red Sauce Ingredients: 1 14.5 oz can of crushed tomatoes 1 tbsp dried oregano ½ tsp each of salt and pepper ½ tsp of red pepper flakes Polenta Directions: (To be cooked only after the red sauce is ready) Heat water in a large saucepan. Once boiling slowly add the corn meal, whisking to avoid

Ingredients: 1 lb. of organic minced beef Salt & pepper to taste 2 tbsp of butter plus extra 2 tbsp of finely chopped green onions 2 tbsp of cognac 1 cup of full fat sour cream Salt & pepper to taste (in sauce) Directions: Shape meat into 3 oblong patties without working them too much so that they do not get tough. Season the patties with salt and pepper to taste. Heat 1 tbsp of butter in a large skillet, then add the patties. Cook them for 3-5 minutes per side. Place the c

Ingredients: 3 tbsp of salted butter 1 large, sweet onion 6 cups of beef broth ½ cup of apple juice 2 tbsp of light soy sauce ½ cup of white wine to drizzle on the onion while cooking (this help caramelize them) ¼ cup each of black lentils, diced carrots, and diced leeks 1 tbsp of peppercorns ¼ tsp each of allspice, oregano, and nutmeg 4 to 6 cups of Crotons Grated gruyere cheese to taste Directions: Peel onion and cut into quarters; crosscut quarters into thin semi-circles.

Serving size: 2 large pork chops. Ingredients: 2 tablespoons packed, light brown sugar 1 tbsp Old Bay seasoning 1 tsp smoked paprika ½ tsp freshly ground black pepper 1 tbsp of Dijon mustard 1 tbsp of white wine Directions: Whisk the brown sugar, Old Bay, smoked paprika, and black pepper together in a small bowl. Press out any lumps in the brown sugar with the back of a spoon. Pat your pork chops completely dry with a paper towel. Removing surface moisture helps the seasoni

Ingredients: 1 ½ pounds of cheese ravioli 2 tbsp of olive oil 8 ozs of mushrooms cleaned & sliced ½ cup of white wine ½ cup of sundried tomatoes sliced without the oil ½ tsp of chili flakes 1 pinch each of oregano, parsley, basil and marjoram Salt & pepper to taste 1 cup of heavy cream ¾ cups of freshly grated parmesan cheese plus more for serving 2 cups of fresh spinach 1 tbsp of butter Directions: Heat the olive oil in a large skillet over medium heat. Sauté the mushrooms

Dough Ingredients: ½ cup of milk ½ cup of cold unsalted butter Zest of 1 large lemon 2 large eggs 2 1/2 cups of flour plus extra for rolling ½ cup of sugar 2 tsp of baking powder 1/4 tsp kosher salt 1 tsp vanilla extract Ingredients for the filling: 20 dried figs (about 7 ounces) 6 dried dates (about 4 ounces) 1/2 cup chopped walnut 1/2 cup golden raisins 1/4 cup orange marmalade 2 tbsp brandy 1 tbsp honey 1 tsp ground cinnamon ¼ tsp of nutmeg 1 tsp of orange zest 1/4 tsp gr

Ingredients: 3 lbs. of beef tenderloin Enough peanut oil to fill an electric fondue pot 1/3 full Salt & Pepper to taste Dipping sauces Ingredients: Horseradish sauce: 2/3 cups of light sour cream, 1/3 cup of mayonnaise, Horseradish to taste. Curry sauce: 2/3 cups of light sour cream, 1/3 cup of mayonnaise, curry powder to taste. Directions: Cut beef tenderloin into one-inch cubes. Place them in a plastic bag and season them with salt & pepper. Massage the meat to ensure the

You may notice some sauces in the background that are pared with a meat fondue. It is posted on this site under the headings of both French and Beef categories. Ingredients: 9 ozs each of shredded Emmentaler, Gruyere and Monetary Jack cheese 3 tbsp of unsalted butter 2 cups of dry white wine 3 tbsp of cornstarch Freshly ground pepper and nutmeg to taste 1/4 cup of gin Soft pretzel buns Directions: Place the shredded cheeses in a bowl, mix and set aside. Prepare a double boil

This is my Daughter In-laws yummy apple pie! One recipe for double pie crust: 2 cups all-purpose flour 3/4 teaspoon salt 2/3 cup butter 6 to 7 tablespoons cold water Pie Crust Directions: In a bowl, mix the flour and salt. Add in the cold butter and mix I n until crumbly. Gradually add in the cold water with a folk or pastry cutter until the dough comes together when pressed. Divide the dough in half, form into a bowl and wrap each with plastic wrap. Place them in the fridge

Ingredients: 1 lb. of on-the-vine tomatoes, diced 1 tsp of salt 16 ozs of short pasta 3 tbsp of olive oil 2 (7 oz) cans of tuna packed in water, drained 2 tbsp of black truffle oil 1 tsp of dried oregano ½ cup of capers drained 1 cup of crumbled feta: plus, extra as an optional for people to add into their serving ¼ cup of chopped fresh parsley Direction: Place the diced tomatoes in a bowl and sprinkle with the salt. Bring two quarts of water to a boil in a large stock pot an

Ingredients: 2 tbsp of extra virgin olive oil 1 tsp of paprika 1 tsp of salt ½ tsp of ground black pepper 2 boneless, skinless chicken breasts Avocado yogurt sauce: 1 ripe avocado, ½ cup of plain Greek yogurt, 2 tbsp of lemon juice, salt and pepper to taste. 4 spinach tortillas (8 inch) 1 cup of fresh baby spinach chopped ½ cup of shredded carrots ½ cup of finely shredded cabbage ½ sweet red pepper julienned and cooked in the same skillet ½ yellow pepper julienned and cooked

Ingredients: 2 tbsp extra virgin olive oil 2 medium potatoes peeled and diced 1 tbsp of butter 2 ozs of water as necessary to ensure the vegetables do not stick to the skillet 2 leaks, mostly white part with a bit of the green thinly slices crosswise 9 large eggs 1 ½ tsp salt ½ tsp of ground black pepper ½ cup of crumbled goat cheese Fresh thyme for topping Directions: Heat the oil on medium-low in a non-stick skillet that has a lid. Add the potatoes and cook on medium heat

Ingredients: 4 ozs of room temperature cream cheese 2 tbsp of mayonnaise 1 tbsp of minced fresh parsley 1 tbsp of minced fresh chives 2 tsp of minced canned chipotle 2 tsp of fresh lime 1 avocado 1lb of cooked uncured ham thinly sliced ½ lb of deli turkey 4 spinach tortillas (7 in) Directions: In a food processor blend the cream cheese, mayonnaise, parsley, chives, chipotle, lime juice and avocado. Spread the above spread on 4 spinach tortillas evenly over the 4 tortillas. T

Ingredients: 1 lemon zested & juiced 1 ½ cups of plain whole-milk Greek yogurt ½ cup of mayonnaise 2 tbsp of dried dill 1 tbsp of onion powder 1 tbsp of Chipotle hot sauce 1 tsp of ground black pepper 2 tsp of white sugar 2 tsp of salt divided 2 lbs. of thin sliced boneless, skinless chicken breast (cutlets) Enough olive oil to cover a non-stick grill pan Coarsely chopped chives Directions: In a large bowl mix together the lemon zest, juice, yogurt, mayonnaise, dried dill, on

Ingredients: 1 ½ cups rolled oats 1 ¼ cups flour ½ cup sugar 1 ½ tsp baking powder 1 tsp baking soda ¼ tsp salt 1 tsp cinnamon A pinch ground nutmeg 1 large egg ¼ cup oil 1 tsp vanilla 1 ½ cups ripe bananas mashed (about 3-4 bananas) Optional Topping: ½ cup rolled oats ¼ tsp cinnamon 2 tbsp maple syrup 2 tbsp melted butter Directions: Preheat the oven to 375°F. In a large bowl, mix the oats, flour, sugar, baking powder, baking soda, cinnamon, ground nutmeg, and salt. In a sep

This isn't just for breakfast. This is a great pub night meal as well. Ingredients: 8 slices of lightly toasted bread with crusts removed 10 slices of cooked uncured ham thinly sliced 1 ½ cups of shredded Swiss cheese 8 large eggs 1 cup of whole milk 2 tbsp of maple syrup 1 tsp of Dijon mustard Salt and pepper to taste Directions: When you are ready to cook the casserole, pre-heat oven to 350 degrees and coat an 8X8 by 3-inch-deep Pyrex dish with butter. Arrange 4 slices of

Ingredients: ⅔ cup fresh or frozen blueberries 4 oz cream cheese, softened ¼ cup powdered sugar Preheat oven to 350°F (175°C). Grease and flour an 8-inch round springform pan 1½ cups all-purpose flour 1 tsp baking powder ¼ tsp salt ½ cup (1 stick) unsalted butter, softened ¾ cup granulated sugar 2 large eggs 1 tsp vanilla extract, plus ½ tsp for the cream cheese swirl Directions: To make Cream Cheese Swirl beat the cream cheese, blueberries, powdered sugar, and ½ tsp vanilla