2 lbs. Turkey Tenderloins (cut into tips)
½ c. Soy Sauce
3 tbls. Honey
3 tbls. Ketchup
3 tbls. Brown Sugar
2-4 Cloves of Garlic (minced)
1 tsp. Dijon Mustard
1 tsp. Onion Powder
Whisk together marinade ingredients and marinate for at least an hour or up to 24 hours. Grill to an internal temperature of 160 degrees and let rest for 5-10 minutes.
2 lbs. Large Shrimp
1-13.5 ounce can of Coconut Milk Â¼ c. Spiced Rum
½ c. Brown Sugar
2 tbls. Fresh Squeezed Lime Juice and Zest
1 tbls. Whole Grain Mustard
1 tbls. Chopped Cilantro
1 tsp. Ground Black Pepper
½ tsp. Paprika (Or Splurge and substitute with saffron)
Whisk together all ingredients and marinade for at least 2 hours and up to 24 hours. Skewer shrimp and grill on a clean well-greased grill. Cook approximately 3 minutes each side.
In large mixer bowl combine 1 cup all-purpose flour, 1 package active dry yeast, and ¾ teaspoon ground cardamom. Heat ¾ cup milk, 1/J cup sugar,¼ cup butter or margarine, and½ teaspoon salt till warm (115-120°), stirring constantly to melt butter. Add to dry mixture; add 1 egg. Beat at low speed with electric mixer for ½ minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in 1 ¾ to 2 cups allpurpose flour to make a moderately soft dough.
Turn out on floured surface, knead till smooth (5 to 8 minutes). Place in greased bowl; turn once. Cover; let rise till double (about 1 ¼ hours)., 1 inch apart, on greased baking sheet.
Punch down. Divide in thirds; form into balls. Cover; let rest 10 minutes. Roll each ball to a 16-inch rope. Line up the 3 ropes
Braid loosely. Pinch ends together and tuck under. Cover; let rise in warm place till almost double (about 40 minutes). Brush with milk and sprinkle with 1 tablespoon sugar. Bake at 375° for 20 to 25 minutes. Remove from baking sheet; cool. Makes 1 braid.
1/3 c. Balsamic Vinegar
3 tbls. Pure Maple Syrup
1/3 c. Soy Sauce
1/3 c. Ketchup
3 tbls. A-1 Sauce
1 tbls. Worcestershire
1/3 c. Orange Juice
1/3 c. Pineapple Juice
¼ c. Brown Sugar
2 tbls. Chopped Garlic
1/2 c. oil
1 tsp. Black Pepper
1 tsp. Onion Powder
1/2 tsp. Ground Ginger
½ tsp. Red Pepper Flakes
Whisk together all ingredients. Marinate steak with just enough marinade to coat for minimum 24 hours or up to 4 days. Reserve left over marinade in a jar for a later meal, up to 30 days.
Grill and Enjoy!
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and th
2 Cups Craisins or Raisins
½ Cup Honey
½ Cup Peanut Butter
2 Cups Slivered Almonds
3 Cups “Old Fashioned” Oats
Place the oats & almonds on cookie sheet and toast in oven for a few minutes.
Heat honey & peanut butter in saucepan – stirring well.
Place cranberries in food processor and make into a paste.
Put the oats/almond mixture into a large bowl and add the cranberries – breaking up the paste while mixing w/ the warm oats to distribute ingredients evenly.
Stir in the hot honey/peanut butter until combined.
Finish mixing with spoon until everything is well incorporated.
Place mixture firmly into small pan, cover and place in fridge to set.
Makes: 8 bars
2 tablespoons Butter
13 ounces Peanut Butter
13 ounces Marshmallow
1 Box Confection Sugar
¾ cup Evaporated milk
3 dashes of Salt
Walnut pieces (to suit taste
Add Sugar and Evaporated Milk in pan, stir frequently over medium heat. Cook until it forms soft ball in cold water. Pull off heat, Next add the butter, peanut butter, marshmallow, stir rapidly. This needs to be beaten by hand, until smooth and thick consistency, and then stir in walnuts. Once achieved, add to a greased 8X8 pan and chill until firm and cut into squares.
3 tablespoons Lemon basil, sliced
1 clove garlic, minced
4 tablespoons parmesan cheese, grated
1-1/2 tablespoons Dijon mustard
4 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
salt and freshly ground black pepper to taste
Place basil, garlic, parmesan cheese, mustard and lemon juice in a blender.
Pulse a few times, then slowly pour the olive oil in the blender.
Continue to blend until vinaigrette is smooth.
Refrigerate for 1 hour before serving
This herb vinaigrette will solidify in the refrigerator due to the olive oil. Set out at room temperature for 20-30 minutes before serving.
An excellent alternative vegetable crudité dipping sauce.
A fun recipe for parents to make with children –
1 ½ cups Flour
2 Tbl Sugar
2 tsp Baking Power
½ tsp Baking soda
½ tsp salt
Mix dry ingredients then add
1 1/4 cups milk
1 large egg
Mix until smooth
Add 1 ½ cups of your favorite fruit.
Blueberries, peaches, bananas or strawberries are wonderful.
- Mix1 cup sugar1 stick margarine2 unbeaten eggsSet asideMix in 2 cups flour1 tsp baking powder1 tsp baking soda1/2 tsp saltAdd both mixes togetherFold in 1/2 pint sour creamGrease round tube panPour in half mixtureThen mix 1/2 cup granulated sugarTsp cinnamonCup chocolate chipsCup walnuts choppedToo mix with this mixAdd rest of batterTop with mixture of chips nuts etcBake at 350 for 40 minutes
2 cans Campbell Barley & Vegetable Soup
1 yellow medium onion
1 or 2 white potatoes
1+ lb lean stew beef
A – cut beef to cube size + chop the onion, add pepper to taste, sauté both in pot of choice
B – drain away sauté juice
C – add cans of soup + carrots + potatoes + 2 cans of water + healthy splash of tobacco
D – bring to a boil, simmer for an hour (+ or -) on low heat, add additional water if needed
Skim off grease as needed
2 teaspoons salt
4 teaspoons mashed garlic
4 teaspoons chopped tarragon 4 teaspoons chopped chives
4 teaspoons chopped parsley
4 tablespoons ground black pepper 8 tablespoons light brown sugar
24 oz malt vinegar
2.5 quarts peanut oil
8 tablespoons peanut butter
* Caution, not appropriate for those with peanut allergies.
Ingredients Filling –
1 Large Butternut Squash, Peeled,
& Cut Medium Dice
1 tbs Extra Virgin Olive Oil 1 tsp Cinnamon
½ tsp Fennel Seed Pinch of Sea Salt Pinch of Black Pepper
1 tbs Fresh Thyme Leaves
Ingredients Bechamel Sauce –
4 Cups Whole Milk
¼ tsp Nutmeg
¾ tsp sea salt
Pinch of Black Pepper
3 ½ tbs Unsalted Butter
5 tbs Unbleached All-Purpose Flour
For Assembly –
1 10oz Package Lasagna Noodles
1 ½ c Shredded Mozzarella Cheese
½ c Grated Parmesan Cheese
Combine squash, oil, cinnamon, fennel, salt and pepper in large bowl and toss well.
Transfer the squash to baking sheet.
Bake in a 350-degree oven until squash is soft, 18 – 20 minutes. Return squash mixture to the bowl
and stir in the thyme.
Using potato masher, mash the squash well, but leave some chunkiness. Set aside.
Make the bechamel –
Heat the milk on med w/ nutmeg, salt and pepper until warm. In small pan, melt the butter.
Slowly whisk in the flour and sauté for a minute on low heat.
Slowly whisk the warmed milk into the flour and butter mixture, making sure no lumps.
Simmer on very low heat to ensure it does not burn.
Cook the lasagna noodles according to package directions. Cool
In 13 x 9 casserole dish, layer the sauce, then noodles, then squash filing and then mozzarella
cheese. Repeat layers until used all ingredients.
Pour the bechamel sauce on the top layer of noodles. Sprinkle the Parmesan cheese over top.
Cover with parch paper and foil. Bake for 40 minutes.
Let cool and serve.
3 tbs lemon juice 2 shallow bowls
3 tbs butter, melted 13 x 9 baking dish coated with cooking spray
½ tsp salt
¼ cup all-purpose flour
¼ tsp paprika
¼ tsp lemon-pepper seasoning (in spice aisle)
4 cod fillets (appx 6 oz ea)
2 tbs minced fresh parsley
2 tsp zested lemon peel
1 fresh lemon (cut several thin slices)
A – Pre-heat oven to 400; in a shallow bowl mix lemon juice & butter; in a separate shallow bowl mix flour & seasonings; dip fillets (both sides) in lemon juice mixture, then flour mixture
B – Place prepped fish in 13 x 9 oven dish coated with cooking spray; drizzle with remaining lemon juice mix – add several thin cut lemon sections around the fish
C – Bake 12 – 15 minutes or until just before the fish flakes easily with a folk – then broil for the last 60 seconds to bring to a bit of a golden crust
D – Garnish with parsley & serve
Best served with bottle of chilled wine/rose wine
2 oz Vodka
½ oz Simple Syrup
½ oz Kahlua
1 oz Freshly brewed espresso
Add all of the ingredients into a shaker with ice and shake.
Pour into a chilled cocktail glass.
2 Lbs. Ground Beef
1 Sm. Yellow Onion
2 Tablespoons Worcestershire Sauce
2 Tablespoons A-1 Sauce
2 Large Eggs
2 Teaspoons Salt
2 Teaspoons Pepper
1 Cup Panko Breadcrumbs
- Dice onions (small dice)
- Sauté onions until translucent
- Place ground beef in large bowl.
- Add onions and other ingredients.
- Fold until fully mixed
- Mold into loaf (loaf pan coat with veg oil)
- Cook in oven @ 350 degrees until meat temp is 150 degrees. Let sit for 15 minutes
Best served with brown gravy, mashed potatoes and sautéed corn.
2 LBS DICED BUTTERNUT SQUASH
1 LB SLICED PEELED APPLES (CANNED APPLES CAN BE SUBSTITUTED)
48 OZ CHICKEN STOCK
1 LARGE ONIONS – DICED
1 CUP PURE MAPLE SYRUP
4oz BROWN SUGAR
1 TBS GROUND CINNAMON
1 TSP GROUND NUTMEG
1 OZ GREEN TABASCO
2 STICKS BUTTER (CUT INTO 4 PIECES)
1 PINT HEAVY CREAM
SALT & PEPPER TO TASTE
- Place squash, apples, onions, chicken stock, maple syrup, brown sugar, cinnamon, nutmeg & green Tabasco in a heavy bottomed pot.
- Bring to boil.
- Reduce to simmer and simmer until ingredients are tender
- Remove from stove and place into a food processor or blender in batches and puree until smooth
- Return to stove. Over very low heat whisk in butter until it is incorporated.
- Then add heavy cream, salt and pepper.
- Serve and enjoy
Chef Eddie Cerrato – MIT Endicott House
1 PAPAYA (DICED)
1/4 GOLDEN RIPE PINEAPPLE (DICED)
1/2 RED PEPPER (DICED)
2 EA. PLUM TOMATOES (DICED & SEEDED)
1/2 RED ONION (DICED)
1/2 BUNCH SCALLIONS (CHOPPED)
1 CLOVE OF GARLIC (MINCED)
2 TBS WHITE BALSAMIC VINEGAR (CAN SUBSTITUTE RED WINE VINEGAR)
2 TBS OLIVE OIL
1 TBS GREEN TABASCO
1 TBS CHOPPED CILANTRO
1 TSP EMERIL’S ESSENCE OR CAJUN SPICE MIX
ZEST AND JUICE OF ONE LEMON
SALT AND PEPPER (TO TASTE)
Place all ingredients in a bowl and fold gently.
Watermelon Feta Salad
6 cups cubed watermelon
1 cup crumbled feta cheese
¼ cup thinly sliced red onion
¼ cup chopped fresh mint
¼ cup fresh lime juice 1 cup corn
1 cup diced seedless cucumber Balsamic Vinaigrette Dressing
Combine watermelon, feta cheese,and all other ingredients with the dressing – toss gently to coat.
Serve immediately. Serves eight – ten.
Reuben Dip is like a deconstructed Reuben sandwich, all magnificently reborn into a baked ooey-gooey, cheesy dip!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 1 lb. diced corned beef
- 8 oz. shredded swiss cheese
- 1 (14-oz.) can sauerkraut, drained very well (place in strainer & press out liquid)
- 3/4 c. mayonnaise
- 1/4 c. Thousand Island dressing
- kosher salt, if desired (I don’t usually add any salt.)
- freshly ground black pepper
- Preheat oven to 400° F.
- In a large bowl, stir all ingredients together with a spatula. Transfer mixture to a serving dish that can be placed in the oven (a large pie pan works great!). Bake for about 20 to 30 minutes, or until dip is bubbling and nicely browned.
- Serve with your favorite sturdy crackers. Rye crackers and bagel chips are tasty with this.
This recipe makes a good amount of dip. If you want, split the dip in half between 2 pie pans. When baking them separately, and the dip is more spread out, there’s more surface area of cheese that gets browned. This method creates more of that gooey browned cheese texture on top. Yum!
*3 CUPS LIGHTLY PACKED BASIL LEAVES
*1 CUP LIGHTLY PACKED ITALIAN PARSLEY
*1/2 CUP EXTRA VIRGIN OLIVE OIL
*1 TABLESPOONS TOASTED PINE NUTS
*1 TSP. FINELY CHOPPED GARLIC
*1/2 TSP. SEA SALT
*1 TSP. CRUSHED RED PEPPER
*1/4 TSP. FRESHLY GROUND BLACK PEPPER
*1 CUP FRESHLY GRATED PARMESAN CHEESE
Set up a bowl of ice water. Bring a large pot of water to a boil. Place the basil and parsley into a colander or wire mesh basket that fits inside of the pot.lower the herbs into the boiling water and push the herbs down under the water and blanch for about 10-15 seconds. Remove herbs and immediately place into ice bath for 15 seconds, remove and drain. Squeeze out any water that you can with your hands and transfer them to a cutting board. Coarsely chop. In a blender puree the herbs with the oil, pine nuts, garlic, salt and pepper until well blended and somewhat smooth. Add the cheese and red pepper then blend for a second or two to mix. Press plastic wrap directly on top of the pesto to keep it from turning brown and store in the refrigerator for up to one week or freeze it for up to one month.