Culinary Corner

RECIPES

Swordfish Sicilian-Style Printable Version

Ingredients

2 tablespoons fresh lemon juice

2 teaspoons table salt

2 teaspoons chopped fresh oregano or 1 teaspoon dried

1/4 cup extra-virgin olive oil

Freshly ground pepper

2 pounds swordfish steaks, cut 1/2 inch thick

 

Instructions

Step 1

Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.

Step 2

Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

RECIPES

Chocolate Turtle Apple Slices Printable Version

Ingredients

2 very large Fuji apples

3 1/2 cups semi-sweet chocolate chips

1 tablespoon coconut oil

1 cup caramels, melted

Chopped pecans

 

Instructions

Slice apples into 1/2″ pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick. Insert a popsicle stick into each piece of apple. Set aside.

In a medium bowl, melt chocolate chips in the microwave on high for about 2 minutes (in 30 second intervals, don’t overheat because the chocolate will burn). Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet.

Place caramels in microwave safe bowl and microwave on high for 45-60 seconds. Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.

Refrigerate for about 1 hour. Serve and enjoy immediately. Apples are best the first day. Store in refrigerator.

Note: If you’re concerned about biting into an apple seed, just remove them before dipping the apple slice in chocolate.

RECIPES

Shrimp Feta Printable Version

Ingredients

5 large tomatoes, cut into eighths 3 tablespoons olive oil
2 tablespoons minced garlic
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper 1 1/2 pound medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons lemon juice 1 cup Feta, crumble

Instructions

Preheat oven to 450°F.
Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes.
Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 minutes.
Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice.
Sprinkle with the Feta. Place back in oven for another 10 to 15 minutes or until the shrimp are
cooked.
Serve warm with crusty bread.

RECIPES

Sauteed Sole Laura Printable Version

Ingredients

4 each 4oz sole filets

1 bunch fresh spinach

1 can artichoke hearts

4 medium fresh mushrooms

2 oz  parsley

6 oz white wine (preferably a chardonnay).

1 Table spoon butter

2 oz olive oil

Flour salt & pepper

 

Instructions

Wash spinach.

Poach spinach until tender

Cool down. Press out excess water. Drain water Chop & set aside

Set plate with flour season with salt & pepper.

Cut 6 -8 artichoke hearts in quarters set in bowl

Thin slice mushrooms set in bowl

Lightly flour sole filets and place on separate plate.

Heat sauté pan with 2oz. olive oil (large enough for al 4 filets) at medium heat.

Place seasoned filets in pan. Cook until golden brown each side

Return sauté pan to burner.

Deglaze pan with white wine. Add artichokes & mushrooms

Place spinach in small pot mix with butter. Heat to temperature.

Place spinach at center of serving platter

Place sole around platter.

Lace wine artichoke & mushroom sauce over sole

RECIPES

Ted’s Chicken Parm Printable Version

INGREDIENTS
2 Chicken Breasts (Cut into strips) ½ Tsp Pepper
1 Tsp Salt
1 C Seasoned Bread Crumbs
½ C Grated Parmesan Cheese
2 Eggs
2 C Marinara Sauce
8 Slices Mozzarella Cheese

INSTRUCTIONS
Preheat oven at 400 degrees
Beat two eggs
Dip chicken strips into eggs
Dredge in bread crumbs until covered Season with salt and pepper
Place on baking sheet
Bake for 20 minutes (turning ½ way through)
Top with marinara and cheeses
Bake 1 more minute until cheese melted

RECIPES

Drunken Mussels Printable Version

Ingredients

  • 2 tablespoons butter
    4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 lemon, zested
    Freshly ground black pepper to taste
  • 2 pounds mussels, cleaned and debearded
  • 1 cup chopped fresh flat-leaf parsley
  • 2 slices bread, grilled
  • 2 lemon wedges for garnish

 

Instructions

Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.

Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.

Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.

Serve with grilled bread and lemon wedge.

RECIPES

New England Clam Chowder Printable Version

Ingredients

  • 4 slices thick bacon, diced
  • 1 Tbsp butter
  • 2 medium-large leeks, white and light green part only, sliced in half lengthwise, rinsed and then diced (3 cups)
  • 1 medium shallot, peeled and minced (4 Tbsp.)
  • 1 cup sweet onion, diced
  • 2-4 medium carrots, peeled and diced (1/2-1 cup)
  • 4 stalks celery, diced (1 cup)
  • 4 large cloves garlic, peeled minced
  • 2/3 C dry white wine
  • 1 and 1/4 Cups low fat milk
  • 3 large bay leaves
  • 5-6 fresh Thyme sprigs
  • 2 1/2 lbs red skinned potatoes, chopped into 1” pieces
  • 6 Cups clam juice (reserved liquid from the canned clams plus 2-3 8oz bottles of clam juice to equal 6 cups total)
  • 1 cup half and half
  • 4 lbs. chopped canned clams
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • Garnish:
  • 4 Tbsp. Flat leaf Italian parsley, chopped
  • Reserved bacon pieces
  • Steamed manila clams

Instructions

  • If using canned clams, drain the clams with a strainer over a bowl. Measure the liquid and add bottled clam juice to reach cups.
  • In a large stock pot or Dutch oven, sauté the bacon until crispy and the fat is rendered out. Remove the bacon to drain on paper towels and strain the bacon fat into a measuring cup. Return the pot to the heat and add back in 2 tablespoons of the bacon fat and the tablespoon of butter.
  • Add in the leeks, shallot, onion, carrots and celery. Saute until the leeks start to caramelize, stirring frequently, about 7 minutes. Add in the garlic and stir another minute. Add in the white wine and stir until its absorbed. Add in the milk and potatoes and stir. Add in the bay leaves, fresh thyme and clam juice. Bring to a boil, cover the pot, lower heat and simmer for 30 minutes.
  • Remove the thyme sprigs and bay leaves. Transfer 2-3 cups of the chowder to a blender, making sure there are plenty of potatoes in the mixture, and blend until smooth and thick. Transfer back to the pot and stir well. Add in the chopped clams and the half and half. Cover and keep on low for another 30 minutes. Taste the chowder and season with sea salt and pepper. Ladle into bowls and garnish with bacon, parsley and steamed clams if desired. Serve hot with crusty bread, wine and hot sauce.

RECIPES

Avocado Pico Printable Version

Homemade Avocado Pico de Gallo

1 c. Diced Ripe Roma Tomatoes (You Can Substitute With Vine Ripened Garden Tomatoes)

½ c. Diced Vidalia Onion (or Diced Red)

¼ c. Diced Yellow Bell Pepper

1 ea. Thinly Sliced Jalapeno

¼ c. Chopped Scallions

1 ea. Diced Avocado

1 tsp. Chop

1 ped Cilantro

3 Dashes of Green Tabasco (Red Tabasco or Cholula If You Prefer More Heat)

1 Lemon, Juice and Zest

1 Lime, Juice and Zest Kosher Salt and Pepper to Taste

RECIPES

Avocado Pico Printable Version

Homemade Avocado Pico de Gallo

1 c. Diced Ripe Roma Tomatoes (You Can Substitute With Vine Ripened Garden Tomatoes)

½ c. Diced Vidalia Onion (or Diced Red)

¼ c. Diced Yellow Bell Pepper

1 ea. Thinly Sliced Jalapeno

¼ c. Chopped Scallions

1 ea. Diced Avocado

1 tsp. Chop

1 ped Cilantro

3 Dashes of Green Tabasco (Red Tabasco or Cholula If You Prefer More Heat)

1 Lemon, Juice and Zest

1 Lime, Juice and Zest Kosher Salt and Pepper to Taste

RECIPES

Avocado Pico Printable Version

Homemade Avocado Pico de Gallo

1 c. Diced Ripe Roma Tomatoes (You Can Substitute With Vine Ripened Garden Tomatoes)

½ c. Diced Vidalia Onion (or Diced Red)

¼ c. Diced Yellow Bell Pepper

1 ea. Thinly Sliced Jalapeno

¼ c. Chopped Scallions

1 ea. Diced Avocado

1 tsp. Chop

1 ped Cilantro

3 Dashes of Green Tabasco (Red Tabasco or Cholula If You Prefer More Heat)

1 Lemon, Juice and Zest

1 Lime, Juice and Zest Kosher Salt and Pepper to Taste

RECIPES

Lemon Blueberry Muffin Printable Version

Ingredients

For Streusel Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • ½ teaspoon cinnamon (or more to taste)
  • 6.5 Tablespoon unsalted butter melted

For Lemon Blueberry Muffins:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt • 2/3 cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 2 eggs • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 1 and 1/3 cups blueberries-fresh or frozen (reserve ½ cup of blueberries for topping)
  • 1 tablespoon flour

Instructions

Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.

To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.

To make the muffins in large bowl stir together flour, baking powder and salt and set aside.

In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)

Fold wet ingredients into dry ingredients and whisk everything together.

Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.

Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.

Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.

Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

RECIPES

Crab Cake Printable Version

INGREDIENTS

1-16 oz. CAN OF JUMBO LUMP CRABMEAT
1/2 cup DICED RED, YELLOW AND GREEN PEPPERS
½ cup DICED RED ONION 1 tbls. CHOPPED GARLIC
JUICE AND ZEST OF ONE LEMON
½ cup MAYO.
2 tbls. DIJON MUSTARD
4-5 DASHES OF GREEN TABASCO
1 tsp. WORCESTERSHIRE SAUCE
1 tbls. CAJUN SPICE OR OLD BAY SEASONING
¾ cup PANKO BREAD CRUMBS

INSTRUCTIONS

REMOVE CRAB FROM CAN, DRAIN WELL. SAUTE ONIONS, PEPPERS AND GARLIC AND ADD TO CRAB. ADD REMAINING
INGREDIENTS AND GENTLY FOLD TOGETHER. FORM INTO DESIRED SIZED PATTY AND SAUTE UNTIL LIGHTLY GOLDEN
BROWN.

RECIPES

Nan’s Swiss Baked Chicken Printable Version

Ingredients:

Chicken

Can Of Cream-of-mushroom Soup

Milk

Sliced Swiss Cheese

Bag Of  Pepperidge Farm Stuffing

Margarine Stick(s) As Needed

Mixing Bowl

Oven Casserole Dish

 

 

1 – Into A Mixing Bowl Add & Mix Well

A – One Can Of Cream-of-mushroom Soup

B – Some Milk But Keep Mixture Thick Vs Runny

2 – The Casserole

A – One Layer Of Chicken Into Casserole Dish

B – Cover With Soup/Milk Mix

C – Now Cover With A Layer Of Swiss Cheese

D – Repeat Layering A. B, C

E – Cover Generously With Stuffing & Then Top

Stuffing  With Slices Of Margarine

F – Bake @ 350O For 60 Minuets

RECIPES

Healthy Bagels Printable Version

Ingredients

1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*

2 teaspoons baking powder (make sure it’s not expired or it won’t rise)

3/4 teaspoon kosher salt (use less if using table salt)

1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)

1 egg white or 1 whole egg (beaten)

Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

Instructions

Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

RECIPES

Tortellini with Roasted Vegetables & Pesto Printable Version

Ingredients
*2 Medium Zucchini’s Cut Into ½ Moons
*2 Medium Yellow Squash Cut Into ½ Moons
*1 Ea. Red Pepper, Diced
*1 Ea. Small Red Onion, Diced
*8 Oz. Mushrooms, Sliced
*1 C. Yellow Pear Tomatoes, Cut In Half
*2 Tbls. Evoo
*Salt And Freshly Ground Pepper
*2 Cloves Garlic, Minced
*2 C. Cooked Tortellini (3 Cheese)
*4 C. (4 Oz.) Fresh Spinach
*2/3 C. Fresh Pesto
*Finely Shredded Parmesan Cheese For Serving

Instructions
Preheat oven to 425◦. Place zucchini, squash, pepper, onion and mushrooms on a baking sheet. Drizzle w/ EVOO and season w/ salt and pepper then toss to evenly coat. Roast in preheated oven 10 minutes, then remove, add tomatoes, garlic and toss. Roast 10 minutes longer or until veggies are tender, then remove add spinach and toss, roast 1 minute longer or until spinach is wilted. While veggies are roasting cook and drain tortellini. Add in roasted veggies and pesto and season with salt and pepper to taste, then toss to evenly coat. Serve warm, top each serving w/ Parmesan cheese.

RECIPES

Homemade Pesto Printable Version

Ingredients
*2 C. Slightly Packed Basil Leaves
*1/4 C. Pine Nuts, Toasted
*1/2 C. Grated Parmesan Cheese
*2 Cloves Garlic, Peeled
*1 C. Flat Leaf Parsley
*1/2 C. EVOO (Extra Virgin Olive Oil)
Salt and Pepper to Taste

Instructions
In a food processor add basil, parsley, pine nuts, parmesan cheese and garlic and process mixture until finely minced, while occasionally scraping down sides of processor. Add ½ of olive oil and process until well pureed, occasionally scraping down the sides of the processor. Thin w/ a little more of the olive oil if mixture is thick, season w/ salt and pepper to taste. Store in a refrigerator in an airtight container.

RECIPES

Watermelon Feta Salad Printable Version

Ingredients
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

 

Instructions

Combine watermelon, feta cheese,and all other ingredients with the dressing – toss gently to coat. Serve immediately. Serves eight – ten.

RECIPES

Grilled Turkey Tips Printable Version

Ingredients

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

 

Instructions

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.

RECIPES

Grilled Coconut Rum Recipe Printable Version

Ingredients
2 lbs. Large Shrimp
1-13.5 ounce can of Coconut Milk ¼ c. Spiced Rum
½ c. Brown Sugar
¼c.Oil
2 tbls. Fresh Squeezed Lime Juice and Zest
1 tbls. Whole Grain Mustard
1 tbls. Chopped Cilantro
½tsp.Ground Ginger
½tsp.Cayenne Pepper
1 tsp. Ground Black Pepper
½ tsp. Paprika (Or Splurge and substitute with saffron)

Instructions
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.

RECIPES

Finnish Nisu Bread Printable Version

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.

 

RECIPES

Chef Cerrato’s Steak Marinade Printable Version

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!

 

RECIPES

Chef Cerrato’s Zuppa Toscana

Ingredients

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

 

Instructions –

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

 

RECIPES

Grandma Joan’s  Granola  Recipe

Ingredients

2 Cups Craisins or Raisins

½ Cup Honey

½ Cup Peanut Butter

2 Cups Slivered Almonds

3 Cups “Old Fashioned” Oats

 

Instructions –

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

 

RECIPES

Peanut Butter Fudge Printable Recipe


Ingredients –

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.

 

RECIPES

Lemon Basil Dressing Recipe

Ingredients –

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

Instructions

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.

RECIPES

Pancakes with Fruit

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.

RECIPES

Chocolate Chip Sour Cream Cake

  • 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

 

RECIPES

Beef Stew

Ingredients –

2 cans Campbell Barley & Vegetable Soup

1 yellow medium onion

1 or 2 white potatoes

Carrots

Tabasco

1+ lb lean stew beef

Pepper

Instructions

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

 

RECIPES

Baldwin Salad Dressing

Ingredients
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.

 

 

RECIPES

Butternut Squash Lasagna

Ingredients Filling –
1 Large Butternut Squash, Peeled,
Seeded
& 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

Instructions –
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.

 

 

RECIPES

Hubbard Family Lemon Cod Recipe

Ingredients                                                                           Equipment

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)

Instructions –

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

 

 

Espresso Martini

Espresso Martini

Ingredients

2 oz Vodka

½ oz Simple Syrup

½ oz Kahlua

1 oz Freshly brewed espresso

Steps

Add all of the ingredients into a shaker with ice and shake.

Pour into a chilled cocktail glass.

Enjoy!

 

 

 

RECIPES

Chef Paul’s Famous Meatloaf Recipe

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.

 

 

 

Butternut Squash & Apple Soup

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

 

 

RECIPES

Papaya Pineapple  Salsa

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.

 

 

RECIPES

RECIPES

Watermelon Feta Salad

Ingredients

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

Directions

Combine watermelon, feta cheese,and all other ingredients with the dressing – toss gently to coat.
Serve immediately. Serves eight – ten.

 

 

RECIPES

REUBEN DIP

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

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 400° F.
  2. 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.
  3. 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!

 

BLANCHED BASIL PESTO

 

*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.