Ingredients: (Makes 3 sandwiches) 6 slices of bread toasted 3 slices of cooked bacon cut in half horizontally 2 tsp of basil pesto 3 tsp of sun-dried tomato strips and finely chopped 1 cup of mayonnaise 4 ozs of shaved, cooked, uncured ham 4 ozs of shaved, cooked turkey 3 slices of Swiss cheese 1 large avocado sliced 6 leaves of roman lettuce cut in half horizontally Directions: In a small bowl mix together pesto and ½ of mayonnaise. In another small bowl mix together sun-dri

Ingredients: 1 lb. of uncooked bow tie pasta 2 tbsp of extra virgin olive oil 1 sweet onion finely chopped 1 ½ lbs. of Italian sausage 12 oz of thinly sliced mushrooms 1 cup of white wine ½ cup of finely chopped parsley 2 cups of heavy cream 1 cup of freshly grated parmesan cheese Salt & pepper to taste Directions: Add oil to a large skillet (equipped with a cover) over medium heat. Stir in the onions and mushrooms. Cook until mushrooms are slightly browned. Remove skins fr

Ingredients: 4 large chicken cutlets Salt & pepper to taste 8 tbsp of flour, divided 1 tbsp of olive oil 4 tbsp of butter, divided 8 ozs of thinly sliced mushrooms 2 tbsp of chopped green onions 2 tbsp of black truffle oil 2/3 cups of unsalted chicken broth 2/3 cups of dry marsala 2/3 cups of heavy cream 2 tbsp of chopped fresh parsley for garnish Directions: Pat chicken dry and season with salt and pepper. Coat the seasoned chicken with 3 tbsp of flour (shake off excess). H

Ingredients: 4 cans of 15.5 ozs of rinsed and drained kidney beans 1 tbsp of olive oil 1 cup onion diced ¾ cups of diced celery ½ Anaheim seeded and chopped (small end saved for garnish) 2 tbsp of black truffle oil 7 cups of low-sodium chicken broth 1 lb. of smoked ham cubed or sliced into 1-inch pieces 2 bay leaves 1 tsp of black pepper 1 tsp of dried thyme ½ tsp of hot sauce such as Tabasco (more if desired) ¼ tsp of cayenne ½ tsp of salt Directions: Heat oil in an eight-qu

Ingredients: 4 eggs 2 tbsp of butter, plus extra 4 slices of bread Optional side of bacon Directions: In a large skillet, melt the butter slowly on low heat. Cut a hole 2-inch round hole in the center of each slice of bread. Spread extra butter over one side of each piece of bread. Increase the heat to medium. Place the bread and the round holes in the skillet unbuttered side down and brown. Turn the over and crack one egg in the center hole of each slice of bread. Cook un

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