Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


(“Ah-He-Ah-Ko”) Written by Sonia Martinez and Anthony Mathis.
This dish is very hearty, so it should be eaten with nothing else except bread and a light fruit dessert. This recipe will feed 20, but you can cut in half and it can be frozen in batches.

10 quarts water
1 lb. beef jerky (tasajo)
2 lbs. flank steak, cubed
2 lbs. pork, cubed
2 lbs. pork spare ribs, separated (optional)
1 3-lb. hen, cut up
4 ears corn, cut in fourths
2 lbs. malanga (a yellow taro) peeled, cut in chunks
4 green plantains (soaked in lime juice) peeled, cut in chunks
2 lbs. yuca (frozen or fresh) peeled, cut in chunks
2 lbs. Cuban boniato (sweet potato, not yam) peeled, cut in
2 lbs. pumpkin, peeled, cut in chunks
1 lb. ñame (a white taro) peeled, cut in chunks
1 lb. güagüi (a greyish taro) peeled, cut in chunks
4 ripe plantains, peeled, cut in chunks
4 limes for soaking green plantains
Salt and freshly ground pepper to taste
Sofrito (see recipe below)

The day before:
Cut the beef jerky in large pieces and soak in water to cover. Soak overnight.

Next day, drain and place in a very large and deep stockpot. Add the 10 quarts of water and the cut up hen. Boil for one hour. Add the flank steak and pork pieces. Add the spare ribs. Boil one more hour. Remove fat and froth that will rise to top.

While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables). When meats are tender, add the viandas, except ripe plantains and pumpkin. Cook about one more hour.

Add the sofrito and cook another 20-30 minutes. Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender. Taste for seasoning and adjust if necessary.

If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot. Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl.

You can place lime slices in little dishes along the table. The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own.


Sofrito is the base of many typically Cuban recipes. My mom used to chop up all the ingredients (except bay leaf) in a blender and store in a jar with a drizzle of olive oil on top. Stored in refrigerator, it can last about a week. She would spoon out amounts needed for each recipe, add the bay leaf and then sauté and simmer as directed. The secret to a good sofrito is to let it simmer a while so all the tastes meld.

21 cherry tomatoes, chopped
2 green peppers, chopped
2 large onions, chopped
8 to 10 garlic cloves, chopped
1 or 2 bay leaves
touch of ground cumin
touch of dried oregano
3/4 cup Sherry, or to taste
4 T. olive oil
Salt to taste (optional)

Sauté tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp. Add Sherry and let simmer. If you add the salt, taste before-hand as you might not need it at all.



1 and 1/2 cups sugar
2/3 cup vegetable oil
3 eggs, beaten
1 cup flour
2/3 cup unsweetened cocoa
1/4 cup Amaretto
1 cup almonds, chopped


16 oz. confectioner's sugar
1/2 cup butter
1/4 cup buttermilk
1/4 cup unsweetened cocoa
2/3 cup nuts, chopped (optional)

Combine all brownie ingredients in a large bowl and mix well. Spread into a greased 13 x 9 inch-baking dish. Bake at 350 degrees for 25 minutes. Allow to cool before frosting. To make frosting, melt butter in a saucepan and add buttermilk and cocoa, slowly add confectioner's sugar and continue stirring until smooth. Frost cooled brownies and sprinkle with nuts if desired. These are as good as they sound.


12 ounces silken lite tofu
1/4 cup Parmesan cheese
4 cloves garlic
10 leaves fresh basil leaves
2 tablespoons olive oil
1 pound angel hair pasta
salt and pepper to taste

In a food processor, puree tofu, garlic, basil, olive oil, all the cheese except one tablespoon and the seasoning into a smooth paste. In a large pot, bring salted water to boil. Add the pasta and cook until al-dente. Drain the pasta. Add pasta while it is hot to the tofu paste and mix well until all pasta is coated with the tofu paste.

Spray a cake pan with olive oil spray. Coat the cake pan with the rest of the cheese. Stuff the cake pan with the pasta. Press the pasta very firmly in the cake pan. Bake in a 375 degree oven for 35 minutes. Serve with mixed salad. Serves 6


1 1-1/2- to 2-pound boneless pork shoulder roast
1 tablespoon cooking oil
3 medium parsnips, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1-inch pieces (1-1/2 cups)
1 large green pepper, cut into 1-inch wide strips
2 stalks celery, cut into 1/2-inch pieces (1 cup)
3 tablespoons quick-cooking tapioca
1 6-ounce can frozen apple juice concentrate, thawed
1/4 cup water
1 teaspoon instant beef bouillon granules
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon

Trim fat from roast. If necessary, cut roast to fit into crockery cooker. Brown roast in a large skillet on all sides in hot oil.

Meanwhile, in a 3-1/2-, 4-, 5-, or 6-quart electric crockery cooker place parsnips, carrots, green pepper, and celery. Sprinkle with tapioca. Add apple juice concentrate, water, beef bouillon granules, pepper, and cinnamon. Place roast atop vegetables.

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

To serve, transfer the meat and vegetables to a serving platter. Strain cooking liquid and skim off fat. Drizzle some of the cooking liquid over the sliced meat and pass the remaining liquid. Makes 6 servings.


1 3- to 4-pound chicken, cut into 8 pieces
1 tablespoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped onions
1 cup seeded and chopped green bell peppers
1 cup seeded and chopped red bell peppers
1 teaspoon minced garlic
1/4 pound ham, chopped (optional)
1 1/2 cups rice
2 cups reduced-sodium chicken broth
1 teaspoon paprika
1/4 teaspoon saffron (optional)
1 bay leaf
1 cup fresh or frozen peas
1/4 cup pimentos (optional)

Preheat the oven to 375 degrees. Sprinkle the chicken with salt and pepper. In a large ovenproof skillet over medium-high heat, add the oil. Add the chicken and brown, 3 to 5 minutes per side. Remove the chicken and reserve. (You may need to do this in two or more batches). Discard all but 1 tablespoon of fat from the skillet. Reduce the heat to medium and add the onions, both bell peppers, garlic, and ham. Cook until softened, 5 to 8 minutes, stirring often.

Add the rice and stir to combine. Add the broth. Bring to a boil and stir to deglaze and dislodge any bits of food that have stuck to the bottom of the skillet. Add the paprika, saffron, and bay leaf and stir to combine. Return the chicken to the skillet. Cover, place in the oven, and bake for 30 minutes. Stir in the peas and pimentos, cover, and bake for 5 to 10 minutes, or until the rice is tender, the broth has been absorbed, and the chicken is cooked through. Serves 4


1/2 cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. red wine vinegar
2 Tbsp. water
1 Tbsp. anchovy paste
1 Tbsp. Mrs. Dash (original)
1 Tbsp. grated parmesan cheese
1 tsp. sugar
1 tsp. crushed garlic

Put all ingredients in a cruet or other sealed container. Shake vigorously and pour immediately onto your bowl of salad greens. Can be refrigerated, but bring back to room temperature before using. Croutons are nice.


4 baking potatoes (about 1-1/2 pounds)
2 (6-ounce) beef tenderloin steaks, cut into 1-inch pieces
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or stick margarine
4 medium shallots, peeled and quartered
1 teaspoon dried thyme
1 teaspoon bottled minced garlic
1 (8-ounce) package pre-sliced mushrooms
3/4 cup beef broth
1/2 cup dry red wine
Thyme sprigs (optional)
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

While potatoes cook, combine beef, flour, salt, and pepper in a large zip top plastic bag; seal and shake to coat.

Melt butter in a large nonstick skillet over medium-high heat. Add beef mixture and shallots; stir-fry 5 minutes. Add thyme, garlic, and mushrooms; stir-fry 3 minutes. Add broth and wine; cook 5 minutes or until shallots are tender and sauce thickens, stirring frequently. Remove from heat.

Split potatoes open with fork; fluff pulp. Spoon beef mixture evenly over potatoes. Garnish with thyme sprigs, if desired.


2 lbs. fresh asparagus
1/2 cup olive oil
1/2 cup vinegar
3 Tbsp. Dijon mustard
4 Tbsp. fresh parsley chopped
1 Tbsp. fresh tarragon chopped
3 hard boiled eggs chopped

Blanch asparagus by placing in a large saucepan with enough water to just cover asparagus and boiling until just crisp. Asparagus should be crunchy and should not be over cooked and soft. Drain asparagus as soon as cooked to prevent further cooking,; set aside. Combine the rest of the ingredients and mix well. Place asparagus in a serving dish and top with dressing, refrigerate for a couple of
hours before serving and serve chilled.


Braising is browning food and then cooking slowly with liquid—results in very tender meat, poultry and vegetables. Although braising can take an hour or more when using less-tender cuts of meat, tender cuts of meat and poultry can braise on top of the stove in just minutes.

For more flavorful meats and vegetables, after browning braise in canned broth.

Follow these guidelines for a perfect braised dish:

* Choose a heavy, deep pot—aluminum, cast iron or stainless steel. The bottom of the pot should be flat and heavy enough for even heat distribution.

* Heat just a little fat—oil, butter or bacon drippings--in the pan over medium heat. First brown the meat; then add vegetables to pan to brown.

* Add just enough broth to come up barely half way the depth of the meat; bring to a boil, lower heat to a simmer and cover.

* Simmer until meat is very tender, when you can easily insert a table fork into meat.


Pie crust for double-crust pie

1 cup blackberries
1 cup blueberries
1 cup raspberries
1 cup sliced rhubarb
1 cup sliced strawberries
1 cup sugar
1/3 cup all-purpose flour
1 tablespoon lemon juice

Heat oven to 400°F. Line 9-inch pie plate with one crust.

In large bowl, combine all filling ingredients; stir gently to mix. Spoon filling into crust. Top with second crust; seal edges and flute. Cut slits in several places in top crust to vent. Place pie on baking sheet.

Bake 50 to 60 minutes or until golden brown. If pie crust appears to be browning too quickly, cover edges with foil to protect crust. Cool on wire rack. 6 servings


For the Soup:

1/4 pound butter
1 large onion, sliced
3 cloves garlic, chopped
1/2 cup brown sugar
3 lb. Butternut squash, peeled and diced
1 tsp. Ground nutmeg
2 tsp. Dry mustard
1 tbsp. Ground cinnamon
1 qt. milk
1 qt. heavy cream
Salt and pepper

In a heavy bottom pot melt the butter and add the onion and the garlic, cook over med-low heat till just softened and translucent.

Add the brown sugar and simmer till melted in.

Add Butternut Squash, nutmeg, mustard, cinnamon, milk and cream and simmer till the Squash is cooked through.

Put soup in the blender (carefully) and purée.

Strain through a china cap and season to taste with salt and pepper.

To serve, drizzle with a little Bourbon Maple Syrup.

For the Bourbon Maple Syrup

1 cup Bourbon
3 ice cubes…Ooops wrong recipe!
1/2 cup brown sugar
1/2 cup Maple Syrup

In a small pot add brown sugar and bourbon and reduce (watch out for spontaneous combustion) till thickened and foamy.

Add Maple Syrup and simmer 3 more minutes. Let cool to room temp before using .


1/4 cup (1/2 stick) butter, softened
1/2 cup brown sugar
1/2 cup light corn syrup
2 eggs
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped walnuts
1 8-ounce box frozen pastry shells (the box should contain 8 shells)

Preheat oven to 325 degrees. Cream butter and brown sugar in a mixing bowl. Add corn syrup and eggs, stirring until well combined. Stir in the vanilla, raisins and walnuts.

Place pastry shells on a parchment paper-lined baking sheet. Divide custard among the 8 pastry shells. Bake for 35 minutes, until custard is set in the middle of each tart. Makes 8 tarts.


1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 1/4 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons butter, melted
1 (14-oz.) bag caramels
1/2 cup whipping cream
1 1/2 cups semisweet chocolate chips

Heat oven to 350°F. In medium bowl, combine flour, oats, brown sugar, baking soda, salt and butter; mix well. Reserve 2/3 cup; set aside. Press remaining batter in bottom of 13x9-inch pan. Bake 10 minutes. Remove from oven.

Meanwhile, in top of double boiler, melt caramels and cream until smooth.

Sprinkle baked crust with chocolate chips. Pour melted caramel mixture over chips. Sprinkle with reserved 2/3 cup crust crumbs. Bake 15 to 20 minutes or until almost firm. (Bars will be slightly soft in middle when removed from oven, but will set as they cool.) 28 bars


1 can cream of chicken soup
6 oz (1 1/2 cups) shredded sharp cheddar cheese
1/2 cup dairy sour cream
1/4 cup milk
1 tsp minced onion flakes
4 cups shredded raw potatoes

Preheat oven to 350 degrees F. Combine chicken soup with shredded cheese,
sour cream, milk and onion flakes. Mix well. Fold potatoes into cheese mixture. Pour into a greased 1 1/2-quart baking dish. Bake 45 to 50 minutes. Serves 6.


2 - 9 inch pie crusts
2 cups chicken, cooked
1 small onion, chopped
1/2 cup celery, chopped
1 - 10 oz. can cream of celery or cream of chicken soup
1/2 cup cooked carrots
1/2 cup frozen peas
2 small potatoes, diced and cooked
1/2 tsp. sage
Salt and pepper to taste

Place 2 - 3 boneless chicken breast in a large pan with enough water to cover. Bring water to a boil and add celery and onion. Reduce heat to low and simmer until chicken is cooked and onion and celery are tender. Meanwhile, place potatoes in boiling water and cook until tender, drain off water. When chicken is done, remove it from the pan, allow to cool and cut into bite-sized pieces.

Remove celery and onion from pan with a slotted spoon and reserve. Drain off broth reserving about 1/4 cup to be used in the pie. Add celery and onion to the chicken. Add cream of celery soup, 1/4 cup broth from chicken, carrots, peas, potatoes, sage and salt and pepper. Mix well. Place 1 piecrust at the bottom of a greased pie plate. Pour mixture into piecrust and cover with remaining piecrust. Bake at 350 degrees for 30 - 40 minutes until crust is golden brown. Allow to cool for 5 - 10 minutes before serving. If you would like a short cut you may use a package of frozen mixed vegetables instead of using the individual vegetables. You may also substitute diced turkey or beef for the chicken.


4 Chicken breasts
4 Sage leaves
4 slices of prosciutto
Flour for dredging, seasoned with salt and pepper
5 Tablespoons of Tosca extra virgin olive oil
4 Chopped shallots
1/2 pound of oyster mushrooms, sliced
1 cup of Marsala wine
1/2 cup of chicken stock
salt and pepper to taste

Lightly pound the chicken breasts until they are about 1/4 inch thick. On one side of the chicken breast place a sage leaf and a slice of prociutto and then fold over securing the sides with toothpicks. Dredge each breast in the seasoned flour. In a sauté pan heat Tosca extra virgin olive oil until just smoking and sauté chicken breast until golden brown on both sides. Add shallots and mushrooms and allow them to sweat for about 5 minutes. Add the marsala wine and chicken stock, cook over high heat until the mixture is reduced by half. Stir in butter and serve. Serves 4

(Pollos al Chilindron)

Two chickens, 1 ¼ lbs. each
4 large tomatoes
4 small green peppers
1 large onion
2 dl oil
½ lb fresh ham
1 glass of wine
Seasoning: garlic, chili pepper, salt

The chicken joints are sautéed until they turn golden brown and then put aside. Prepare a fried mixture of tomato, green pepper, onion, chili pepper and plenty of chopped garlic. Put the chicken and the fried mixture together and cook for five minutes. Then add thinly sliced semi-cured ham and cook for another five minutes. With the ham a small glass of white wine may be added.

(Pollo con Verduras a la Naranja)

1/3 cup light soy sauce
1/3 cup orange juice
1/2 Tbsp sugar
1 1/2 Tbsp cornstarch
1 ½ lb chicken breasts cut in cubes
vegetable oil
salt to taste
1 package of frozen veggies like cauliflower, broccoli, carrots, potatoes, etc.

In a bowl mix the soy sauce, orange juice, sugar and cornstarch. Fry the chicken in a large pan over high heat, stirring constantly; Add salt and keep frying the chicken till brown. Add the soy mixture and let boil until thicken. Add vegetables, mix, flavor, and cook some minutes more. Serve with rice. 4 servings.


2 Tbsp lard
2 large onions, chopped very fine
4-6 cloves garlic, minced
4 jalapeno peppers, chopped
2 chipotle peppers, chopped
2 pasillo peppers, chopped
1 cayenne pepper, chopped
1 habanero pepper, chopped (strictly optional)
6 large red or green bell peppers (capsicums), roasted, peeled and chopped
1 lb. ripe tomatoes, blanched, peeled and chopped
1 Tbsp cumin seeds, coarsely crushed in mortar and pestle
10 whole juniper berries, crushed
1 tsp. whole fennel seeds, coarsely crushed freshly ground black pepper to taste
2 large sprigs fresh rosemary, bruised
several sprigs fresh Mexican oregano, leaves stripped off and chopped
a generous handful of fresh epazote leaves, chopped (optional)
1 lb. beef chuck or shoulder

salt to taste

grated Mexican, jack or Cheddar cheese
sour cream
fresh chopped cilantro (coriander leaves, Chinese parsley)

Melt the lard in a heavy pot and add the onions and garlic. Cook them until they are just starting to turn golden. Do not remove the seeds and ribs from the hot peppers; that is where most of the heat resides. You may de-seed and de-rib the mild bell peppers (capsicums), though. Add all the peppers and the tomatoes. Add the herbs and spices. Cook a few minutes, until the tomatoes have surrendered their liquid. Add the meat and cover tightly. Cook over medium heat, turning every 5-10 minutes, for about 30 minutes. At that time you should be able to start shredding the meat on the outside.

Continue cooking, and using 2 forks to shred the meat down into the sauce. Simmer until the combination turns dark and the individual character of the vegetables has dissolved into the whole. If you need to thicken it, add a handful of coarse yellow cornmeal. Add salt at the end only; if you add salt before the meat is cooked, it may toughen. Just before serving, add salt to taste and add additional chili powder if desired. If you used the habanero pepper, this will most likely not be necessary!

If you are making the chili for younger children, you may want to modify the amount of hot chili peppers you are using

Serve the chili in bowls topped with grated Mexican, Jack or Cheddar cheese, sour cream and fresh chopped cilantro.

For the lunch box, make sure it is well thickened. Put it in a plastic container that can tolerate reheating in the microwave. Put the toppings in separate containers. Pack an unbreakable plate. At lunch time, your working person or student can open the various containers, reheat the chili, and place a taco shell on the plate to be filled with the ingredients and then enjoy the meal. Serves 4-6.

Makes 9 (1 cup) servings

1 1/2 pounds ground beef
2 cans (15 1/2 ounces) red kidney beans, drained and rinsed
1 can (28 ounces) crushed tomatoes
2 cans (6 ounces) tomato paste
2 green bell peppers, cut into 1-inch pieces
3/4 cup water
1 - 3 small hot peppers, finely chopped
1 - 2 tablespoons Hot Mexican-Style Chili Powder
2 Bay Leaves
1 teaspoon salt

In a medium saucepan, over medium-high heat, brown ground beef until well done. Drain. Place in a 3 1/2 or 4-quart crockery slow cooker.

Add remaining ingredients. Heat on low for 5-6 hours. Remove bay leaves and serve.


This homey dessert is the perfect ending for any autumn dinner. For the best vanilla flavor, look for vanilla beans that are moist and supple, not dry and brittle. Remove the seeds by scraping the vanilla bean. Mashing the seeds with the sugar helps to easily disperse the seeds in the sauce.

4 cups fresh or frozen cranberries
1 cup diced peeled Golden Delicious apple (about 1 large)
1 3/4 cups plus 1 tablespoon sugar
1/4 cup all-purpose flour
2 1/2 teaspoons ground cinnamon, divided
1 sheet frozen puff pastry (from 17.3-oz. pkg.), thawed

Crème Anglaise:
1 vanilla bean, halved lengthwise
4 tablespoons sugar, divided
1/2 cup whipping cream
1/2 cup whole milk
3 egg yolks, room temperature

Heat oven to 400°F. In large bowl, stir together cranberries, apple, 1 3/4 cups of the sugar, flour and 2 teaspoons of the cinnamon. Place in 9x1 1/2-inch round baking pan. Place puff pastry over berry mixture; trim puff pastry even with edge of pan.
In small bowl, stir together remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over pastry. Bake 35 to 45 minutes or until golden brown and fruit is tender. (Check after 25 minutes. If browning too quickly, cover with foil.)

Meanwhile, with small knife, scrape each vanilla bean half to remove seeds. With seeds on cutting board, sprinkle seeds with 2 tablespoons of the sugar. With side of knife, work vanilla bean seeds and sugar together to combine. (Sugar helps separate seeds so they will disperse in sauce easier.) Place vanilla seeds and sugar along with vanilla pod in large saucepan. Add cream and milk. Cook over medium heat until small bubbles appear around outside edge of saucepan.

Meanwhile, in medium bowl, beat egg yolks and remaining 2 tablespoons sugar at medium speed 5 to 6 minutes or until pale yellow, thick and mixture forms a ribbon on surface when beater is lifted. Slowly pour hot cream mixture into egg yolks, beating at low speed. Return mixture to saucepan; place over medium-low heat. Cook, stirring constantly, until sauce coats back of spoon. Do not let mixture come to a boil.

Immediately pour through strainer into medium bowl. Cool to room temperature, stirring occasionally. Cover; store in refrigerator. Serve warm or at room temperature.

To serve, cut tart into wedges; place in shallow bowls. Spoon remaining fruit in pan over crust. Pour sauce around tart. Refrigerate leftovers. 8 servings


2 LARGE jars spaghetti sauce (not the regular size, but the BIG ones!)
1 qt. half and half
2 cups whipping cream
1 stick butter
1 tsp. dried Italian seasoning
basil, optional
fresh grated Parmesan

Combine all ingredients except Parmesan and cook SLOWLY over 2-3 hours.
Serve with Parmesan and breadsticks.


1/2 cup sour cream
1/2 cup mayonnaise
2 tsp. curry powder
1 tsp. creamy horseradish
3 green onions finely chopped
salt and pepper to taste

Combine all ingredients except green onions in a small bowl. Mix well and chill for several hours before serving. When ready to serve top with green onions and serve with assorted raw vegetables; carrot sticks, cauliflower and broccoli florets, celery, sliced mushrooms, sliced cucumbers, and cherry tomatoes to name a few.


1 large eggplant
4 tablespoons Tosca extra virgin olive oil
Salt and pepper to taste
About 1 cup all-purpose flour
1 (12-ounce) container ricotta cheese
4 ounces mozzarella cheese cut into 1/2-inch cubes
2 tablespoons freshly grated Parmesan cheese
1/4 cup fresh basil chopped
1 tablespoon capers
1 (16-ounce) jar marinara sauce

Cut eggplant lengthwise in slices. Salt lightly and allow to sit for about 30 minutes. Rinse slices and pat dry with paper towel. Preheat oven to 350 deg. F. Heat olive oil in a non-stick skillet. Season eggplant and dip in flour. Sauté until golden brown and drain on paper towels. In a bowl, mix together the ricotta, mozzarella, basil and capers. Season with salt and pepper. Place several tablespoons of filling on one end of the eggplant slices then roll up and secure with wooden picks. In a lightly greased casserole dish, spread about 1/4 cup of the marinara sauce. Place rollatini in dish and cover with remaining sauce. Bake for about 40 minutes. Makes 4 servings.

(Riverhill B&B, Richmond, KY)

1 cup butter
2 cups sugar
1/2 cup cocoa
2 teaspoons vanilla
4 eggs, lightly beaten
1 3/4 cups flour
1 teaspoon salt
1/2 cup chocolate chips
1/4 cup chopped walnuts (optional)

In a large sauce pan melt butter over low heat, remove from burner and cool for several minutes. Stir sugar and cocoa into the melted butter, then stir in vanilla
and eggs. Combine flour and salt. Stir into the sauce pan mixture. Spread in a lightly greased 9 x 12 cake pan. Sprinkle with chocolate chips and nuts over the top. Bake for 25 minutes in a 350 degree oven. Cool and cut into bars


4 Tbsp olive oil
3 - 4 green bell peppers (capsicum), cored, seeded, and chopped
1 medium onion, chopped
4 - 6 ripe tomatoes, seeded and chopped
Salt and freshly ground pepper to taste
8 to 12 eggs, fried in olive oil
Toast points

Heat the oil in a large skillet over high heat and sauté the peppers and onion until tender but not brown, about 5 minutes. Add the tomatoes and sauté 5 minutes. Season with salt and pepper and simmer until slightly thickened, about 5 minutes. Spoon the vegetable mixture onto a large serving platter and top with fried eggs. Serve with toast points. Serves 4 to 6.


12 oz squid
1 red pepper (capsicum)
2 slices ginger root, peeled
1 teaspoon salt
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/2 teaspoon fresh ground black pepper
1 teaspoon vinegar
1 teaspoon sesame seed oil
oil for deep frying
Chinese parsley or coriander (cilantro leaves) for garnish

Discard the head, transparent backbone and ink bag of the squid. Peel off the thin membrane and score a criss-cross pattern on the outside. Cut into small pieces the size of a matchbox. Thinly shred the red pepper (capsicum) and ginger root. Deep fry the squid in oil over a moderate heat for 30 seconds.
Scoop out and drain. Pour off the excess oil, leaving about 1 tablespoon in the wok. Toss the ginger root and red pepper followed by the squid. Add salt, rice wine or sherry, soy sauce, black pepper and vinegar. Stir fry for about 1 minute.
Add sesame seed oil and garnish with the Chinese parsley. Serve hot.


3 tablespoons of balsamic vinegar
1 garlic clove, minced
1/4 teaspoon of salt pepper to taste
7 tablespoons of Tosca extra virgin olive oil
6 cups of green leaf lettuce, washed and dried
1 cup of radicchio, washed and dried
1 granny smith apple, thinly sliced
1 cup of sliced fennel
1/2 cup of chopped toasted pecans

Combine the vinegar, garlic, salt and pepper in a medium size bowl and whisk in Tosca extra virgin olive oil one tablespoon at a time. In a salad bowl mix lettuce and radicchio, toss in dressing just before serving. Decoratively place apple and fennel slices over the lettuce and radicchio in the salad bowl or on each plat and sprinkle with pecans. Serves 4

1/2 cup plain low-fat yogurt
1 tablespoon tomato paste
2 green onions, coarsely chopped
2 cloves garlic, quartered
1 piece (1-inch) peeled ginger root, coarsely chopped (or 1 tsp ground ginger)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
4 chicken breasts (bone-in)
2 tablespoons chopped fresh coriander (cilantro) or parsley

Preheat barbecue grill or oven to 350 degrees F.

In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until smooth.

Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.

Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer until golden and juices run clear. (Or place chicken on rack set on baking sheet; roast, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear.) Serve garnished with chopped coriander (cilantro).


4 large portobello mushrooms
3 tablespoons of freshly squeezed lemon juice
3 tablespoons of balsamic vinegar
1 garlic clove, minced
salt and pepper to taste
2/3 cup of Tosca extra virgin olive oil
1 tablespoon of freshly chopped parsley
1/2 tablespoon of chives

In a medium size bowl whisk together the lemon juice, vinegar, garlic, salt and pepper. Slowly drizzle in the Tosca extra virgin olive oil and whisk until well blended, and then stir in the parsley and chives. Coat mushrooms with dressing and allow to marinate for at least 15 minutes. Grill mushrooms for about 3 minutes until firm using a grill pan and basting with the marinade. Serves 4


2 to 4 ripe tomatoes
1lb. fresh mozzarella cheese
1 bunch of fresh basil
Tosca Extra Virgin Olive Oil
Freshly ground pepper

Slice the tomatoes into 1/4 inch thick slices. Slice the mozzarella into 1/8 inch thick slices. Layer the cheese, tomato slices, and basil leaves attractively on a platter. Drizzle the arrangement with Tosca Extra Virgin Olive Oil, and top with a dash of cracked pepper. Serve with fresh bread for a complete meal.


1 graham cracker crust pie shell
2 cans sweetened condensed milk
1/2 cup key lime juice
2 eggs
1 tsp. lime zest
pinch of salt
limes slices for garnish
whipped topping

Combine eggs, sweetened condensed milk, lime juice, lime zest, and salt together in a bowl. Beat with a hand mixer until smooth and fluffy. Fold into pie shell and refrigerate for 3-4 hours before serving top with lime slices and whipped topping if desired. This dessert is great after a large meal and combines tangy and sweet
flavors together in one dessert.


1 chicken cut into 8ths
juice from 1-2 fresh lemons or ¼-½ C lemon juice (fresh is better)
1 clove garlic, crushed
black pepper, if desired
1 onion, sliced thinly
optional herbs: oregano, thyme, rosemary, etc.

Place the chicken pieces into a bowl and rub the lemon juice all over the chicken pieces, (include extra juice and the lemon rinds).

Rub the garlic, pepper and optional herbs all over the chicken. Add the sliced onions. Marinate in the refrigerator several hours or overnight.

Oven: Place chicken in baking pan. Add the juices and the onion slices and lemons. Bake, uncovered, in a 400-425°F oven until chicken pieces reach an internal temperature of 160°F.; (between 25-45 minutes depending

Grill: Cook directly on grill until chicken reaches an internal temperature of 160°F


One 4 to 5 pound chicken, rinsed and trimmed of all visible fat
Freshly ground black pepper
1 tablespoons olive oil
4 garlic cloves, pressed (optional)
2 lemons, 1 very thinly sliced, 1 juiced
5 sprigs rosemary, or 1 teaspoon dried
1 cup very thinly sliced onion
1 celery stalk with leaves, sliced into ½ inch lengths
½ cup Italian parsley sprigs
1 bay leaf
2 cups Chicken Stock, or good instant or low sodium canned broth

Preheat the oven to 425°F

Pepper the chicken inside and out and rub with the oil, then the garlic. Place half the lemon slices, 2 rosemary springs (or ½ teaspoon dried), half each of the onion slices, celery with leaves, and parsley inside the cavity. Truss the chicken tightly .

Place the chicken breast side down on a roasting rack set in a roasting pan.
Place the bay leaf and the remaining lemon, rosemary, onion, celery with leaves, and parsley under the rack. Add 1 cup of the chicken stock. Roast the chicken for 30 minutes. Remove from the oven, baste with the pan juices, and turn the chicken over. Pour over the lemon juice, return to the oven, and roast until the skin is crisp and brown and the juices run clear when a joint is pierced with a fork, 30 to 40 minutes.

Transfer the chicken to a warm platter and allow it to rest for a few minutes for easier carving. Remove the rack from the pan. Tilt the pan and spoon off the fat. Add the remaining stock to the pan and heat on the stove top, scraping up the
brown bits, until the stock is somewhat reduced, about 5 minutes. Remove the bay leaf and rosemary fronds, if using.

Carve the chicken and discard the cavity vegetables. Remove the pan veggies and place them in a strainer, pressing on them with a wooden spoon over the pan to extract as much liquid as possible. Discard the solids. Serve the chicken with the pan juices

Lemon curd exemplifies the perfect balance between sweet and sour: It's tart enough to pucker your mouth, yet sweet enough to make you ask for more. Use fresh juice so the pure taste of the lemon comes through clearly. Makes 1 ¼ cups

1/4 cup unsalted butter
5 egg yolks
1/2 cup fresh lemon juice (2 to 3 lemons)
1/2 cup sugar
1 teaspoon grated lemon peel

Melt butter in heavy medium saucepan over medium-low heat. Remove from heat.
In small bowl, whisk egg yolks, lemon juice and sugar until blended; slowly whisk in melted butter. Return to saucepan.

Cook over medium heat, stirring constantly, 2 to 3 minutes or until mixture thickens and coats back of spoon (175°F.). Do not let mixture boil.

Immediately pour through fine mesh strainer into small bowl; stir in lemon peel. Place plastic wrap directly on surface of curd. Using knife, cut several slits in plastic wrap to allow steam to escape. Refrigerate 2 hours or until well-chilled. (Curd can be made ahead and refrigerated up to 1 week or frozen up to 1 month.)


1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
2 to 3 tablespoons water

4 eggs
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
2 teaspoons finely grated lemon peel
6 tablespoons fresh lemon juice
1 cup raspberry jam
Powdered sugar

Heat oven to 350°F. Lightly grease 13x9 - inch pan. In medium bowl, combine 1 1/2 cups flour, 1/4 cup sugar and salt; mix well.

With pastry blender, or two knives, cut in butter until butter is the size of peas. Add 2 tablespoons water; toss to moisten. Mixture should be moist and crumbly; if mixture seems dry, add additional water. Press mixture evenly over bottom of pan. Bake 18 to 20 minutes or until lightly browned.

Meanwhile, in medium bowl, whisk together eggs, 1 cup sugar, 1/4 cup flour and baking powder until well blended. Add lemon peel and lemon juice; blend well.
Spread raspberry jam over partially baked crust. Top with lemon mixture. Return to oven; bake an additional 20 to 25 minutes or until set and lightly browned. Cool on wire rack. When cool, cut into bars; sprinkle with powdered sugar. 30 bars


1 cup granulated sugar
6 eggs, slightly beaten
1 tablespoon lemon juice
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup unsalted butter (no substitutes), melted and cooled
1 tablespoon finely shredded lemon peel
4-1/2 cups granulated sugar
2-1/4 cups water
1/4 teaspoon cream of tartar
1 tablespoon lemon juice
6 to 6-3/4 cups sifted powdered sugar

Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan. Line the bottom with waxed paper. Set aside.

Place the 1 cup sugar and eggs in a 3- to 4-quart heatproof mixing bowl. Place bowl over 1 to 2 inches hot water in a large saucepan (bowl should not touch water). Heat over low heat, stirring occasionally, for 5 to 10 minutes or until egg mixture is lukewarm (105 degree F to 110 degree F). Remove bowl from saucepan. Add the first 1 tablespoon lemon juice and vanilla.

Beat egg mixture with electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted butter and lemon peel. Spread batter into prepared pan.

Bake in preheated oven for 25 minutes or until a wooden toothpick inserted near the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; peel off paper. Cool thoroughly on rack.

Combine the 4-1/2 cups granulated sugar, the water, and cream of tartar in a 3-quart saucepan. Bring mixture to boiling over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low. Clip a candy thermometer to side of the saucepan. Cook until thermometer registers 226 degree F, stirring only when necessary to prevent sticking. Mixture should boil at a moderate, steady rate over the entire surface (this should take about 15 minutes). Remove saucepan from heat. Cool sugar mixture at room temperature, without stirring, to 110 degree F (allow about 1 hour). Stir in the 1 tablespoon lemon juice. Stir in enough powdered sugar to make icing that is easy to drizzle. If necessary, beat the icing with a rotary beater or a wire whisk to remove any lumps. If the icing gets too thick to drizzle, beat in a few drops hot water.

Using a serrated knife, trim sides and top of cake to make the edges smooth and straight. Cut cake into 1-1/2-inch squares, diamonds, triangles, and/or circles. Brush off crumbs. Place the cake pieces on wire racks with waxed paper underneath.

Insert a 2- or 3-prong, long-handled fork into the side of one cake piece. Holding the cake over the saucepan of icing, spoon on enough icing to cover sides and top. Place frosted cake piece back on the wire rack, making sure it doesn't touch other cake pieces. Repeat with remaining pieces. Let cakes dry 15 minutes. Repeat with a second layer of icing, except set cake pieces on top of the fork prongs (do not spear them). Repeat with a third layer of icing. If necessary, reuse the icing that has dripped onto the waxed paper, straining to remove crumbs. Tint any remaining icing with food coloring as desired and pipe or drizzle atop cakes. Makes about 48.


1 scallion
8 ounces cooked lobster meat
1/4 cup crumbled feta cheese
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
Salt and pepper to taste
1 tablespoon chopped fresh tarragon
1 tablespoon white wine
24 wonton wrappers (3 x3 inches per square)
Vegetable cooking spray

Trim and slice scallion, using green part only. In a medium bowl, toss lobster with scallion and feta. Mix with mustard, cream cheese, salt, pepper, tarragon and wine.

Spray mini-muffin tins with vegetable cooking spray. Place one wonton wrapper in each cup and gently press down. Place a heaping teaspoon of lobster mixture in each cup. Fold sides on top to seal or twist to enclose. Spray each bundle with cooking spray. (May be prepared without mini-muffin tins. Simply fill each wonton the same as above and pull up and twist sides together to seal. Place on cookie sheets sprayed with cooking spray and spray each wonton.)

Bake at 375 degrees F. for 12 to 15 minutes or until lightly brown. Serve immediately.


1 cooked lobster, about 1 pound
6 medium potatoes, about 1-1/2 pounds
6 tablespoons butter
1 cup chopped green onion, white and green parts
Salt, pepper
1/2 cup cream, heated

Buy a cooked lobster at a supermarket that offers cooking at no charge or boil the lobster in water to cover for 10 minutes. Cool. Peel potatoes and cut in quarters lengthwise. Place in a pan, cover with water and bring to a boil. Reduce heat to medium, partially cover and simmer for 20 minutes, or until soft. When done, remove from heat but do not drain.

Meanwhile, with kitchen scissors, remove meat from claws and tail of lobster. Place entire lobster shell in a 3-quart saucepan. Add 3 cups of cold water and bring to a boil. Cover and simmer 10 minutes.

Drain broth in a sieve set over a bowl. Discard shells. Return broth to pan. Boil until liquid is reduced by half. Measure out 1/2 cup. Freeze remaining broth to use later.

Dice lobster meat very fine. In lobster pan (do not wash), melt butter over medium heat. Add lobster and green onions. Sauté for 3 minutes to flavor the butter. Set aside.

Drain potatoes and return to pan. Shake over medium heat to evaporate any remaining water. Remove from heat. Add the ½ cup lobster broth, salt and pepper. Mash by hand with a potato masher until fairly smooth. Add enough of the cream
to produce a fluffy texture, mashing until smooth. Taste potatoes and add more salt and pepper if necessary. Add the butter, lobster and onions; mix thoroughly.

8 Servings

8 Large Red Bell Peppers
14 fresh basil leaves
6 large garlic cloves, flattened, peeled
1/2 cup Tosca Olive Oil

Grill peppers over gas flame or in broiler until blacked on all sides. Put in a paper bag and let stand for fifteen minutes to steam. Peel, quarter and seed peppers. Place peppers, basil and garlic cloves in bowl. Add oil. Cover and chill overnight. Arrange peppers and basil on a platter. Serve.


2 Teaspoons of Dijon Mustard
1 egg
Pinch of salt
Dash of white pepper
1 cup of Tosca Extra Virgin Olive Oil
2 tablespoons of fresh lemon juice or White Vinegar

Traditional Method:
Begin with all ingredients at room temperature. Place stainless steel bowl on a folded kitchen towel (to prevent sliding) and add the mustard, egg, salt and white pepper to it. Whisk until smooth. Add Tosca Extra Virgin olive oil drop by drop at first, and then in a very slow stream once it begins to emulsify. Whisk until it becomes thick. Then add lemon juice or vinegar a little at a time, whisking until combined.

Alternative Method:
Use a food processor or blender: Combine the mustard, egg, salt, and white pepper. Pulse until blended and smooth. With the motor running, add the olive oil in a slow, thin, steady stream. Process until the mixture starts to thicken. Stop when all the oil has been added and scrape down the sides. Then add the lemon juice or vinegar a little at a time, combining well.

Transfer the mayonnaise to a bowl or jar, cover tightly, and refrigerate for up to 5 days. Makes 1 cup.

– To make aioli, add 1 tablespoon minced garlic after the salt.
– To make rémoulade add 2 additional teaspoons of Dijon mustard.
– To make green sauce, puree one cup of finely chopped and mixed watercress and Italian parsley leaves with 1 tablespoon of the finished mayonnaise in a food processor and ten add the rest of the mayonnaise and pulse just until blended.


6 tablespoons apple cider vinegar
1 shallot, mined
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup Extra-Virgin Olive Oil
1 large head read leaf lettuce cut into bite-size pieces
1 large head butter lettuce, cut into bite-size pieces
3 bunches of watercress, trimmed
1/2 cup roasted salted pumpkin seeds
1 6-ounch piece Asiago cheese

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil add salt and pepper to taste. Mix lettuces and watercress in a large bowl. Add dressing and toss to coat. Sprinkle pumpkin. With a vegetable peeler, shave cheese atop salad and serve.


1 pint chocolate ice cream
1 cup chocolate milk
1/2 of 6 oz can frozen orange juice concentrate--thawed and undiluted
1/4 cup powdered sugar

Mix all ingredients in blender until smooth. Pour into cups and freeze until firm. Eat with a spoon. [] Spike thinks you could add Crème de Cocoa and/or some
Orange liqueur. []


1 cup orange juice
1 cup orange sections, cut in pieces
2 Tbsp orange peel grated
1 cup sugar
5 Tbsp cornstarch
3 beaten egg yolks
2 Tbsp lemon juice
2 Tbsp butter

Combine juice, orange pieces, peel, sugar and cornstarch. Cook over low heat until clear. Add a little of the hot mix to the yolks, stir in and return all to the pan
and cook all 5 min longer. Remove from heat, stir in lemon and butter. Pour in baked pie crust and top with a meringue make from the 3 leftover egg whites.
Bake 350 degrees until lightly browned.


For the cake:
1 cup all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup milk
2 Tbsp butter, melted
1/2 cup chopped pecans or walnuts
1/4 cup currants or raisins

For the sauce:
2/3 cup packed brown sugar
3/4 cup orange juice
3/4 cup water
1 Tbsp butter
1 tsp finely chopped orange zest

To make the cake batter, combine the flour, sugar, baking powder, cinnamon, and salt in a mixing bowl. Stir in the milk and melted butter until combined. Stir in the pecans and currants and spread the batter in the bottom of a slow cooker or 3- to 4-quart (3 - 4 L) ovenproof baking dish. Combine the ingredients for the sauce in a small saucepan and bring to a boil, stirring occasionally, over moderate heat. Boil for 2 minutes and carefully pour the sauce over the batter. If using a slow cooker, cook covered on high heat for 2 1/2 hours; if using a conventional oven, bake tightly covered in a 300F oven for 2 1/2 hours. The center may still be soft but will set upon cooling. Cool for at least 30 minutes before serving. Serve with heavy cream or ice cream if desired. Serves 6 to 8.


2 pieces NON-TIP end oxtails (that means from the root of the tail)
1 handful fresh parsley, coarse-chopped.
1 medium white onion, coarse-chopped
1 medium baking potato, coarse-chopped
1 cup barley grain
2 stalks coarse-chopped celery
3 14-ounce cans chicken broth or stock
8 ounces (1/2 bag) any kind of bean other than lima. (You could use navy beans)
1 teaspoon coarse Kosher salt
1 teaspoon coarse black pepper
1 teaspoon red pepper (coarse pizza-type)
1/4 tablespoon chopped garlic
1 dash (go lightly) tarragon

2 cups stew meat (ox, beef, or lamb) or 2 cups cooked chopped chicken

Throw everything in a crock pot. Cook on low heat for a long time until done. Remove the oxtails before serving and exercise the chef's prerogative: pick the small chunks of meat off the bones and sample ALL of them as only a chef can.

To serve, scoop soup into individual serving bowls. Float a very thin shaving of Swiss cheese on top. Nuke for 20-30 seconds. Garnish with fresh parsley and sprinkle with a dash of paprika.


2 Tbsp peanut oil
1 lb. pork cubes
2 large onions, coarsely chopped
3 large carrots, peeled and sliced diagonally
2 large parsnips, peeled and sliced diagonally
1 butternut squash, peeled and cubed
1 bunch fennel, separated into stalks and sliced
1/2 head cabbage, cut into chunks
1 lb. tart apples (such as Macintosh)

tie into a square of cheesecloth:
6 whole black peppercorns
4 whole allspice
4 juniper berries
3 cardamom pods, cracked
3 whole coriander seeds
1 tsp. fennel seeds
1 sprig rosemary

2 pints dark beer
1 quart water or as needed
salt to taste

Heat the oil in a heavy-bottomed stew pot and add the pork cubes; brown them. Add the onion and cook until just beginning to turn golden. Add the carrots, parsnips and squash; pour in the beer and some of the water. Firmly whack the cheesecloth of spices with the flat side of a meat tenderizer to break the seeds and add it to the
pot. Cover and simmer 30 minutes. Add the fennel, cabbage and apples, and any water or additional beer if needed. Cover and simmer another 3 minutes. Taste and season to taste. Fish out the cheesecloth bag. Serve in a tureen with as much or little liquid as you like, and sprinkle it with chopped fresh herbs. Serve each person in a flat soup plate. Serves 4-6.


4 boneless pork chops, cut into 1-inch cubes
3/4 cup finely crushed rich round crackers
1 tablespoon dried parsley
1/4 teaspoon pepper
1 teaspoon paprika
2 teaspoons dried basil, crushed, divided
1/2 teaspoon garlic salt
1/2 teaspoon poultry seasoning
1 large egg, beaten
1/2 cup milk
1 10-1/2 oz. can cream of mushroom soup
1 4-oz. can mushrooms, drained
1/2 cup sour cream
2 cups hot cooked noodles

Heat oven to 400 degrees F. Thread pork cubes onto eight 9-inch skewers. On a shallow plate, mix cracker crumbs, parsley, 1 teaspoon basil, paprika, garlic salt, poultry seasoning and pepper. Brush pork with beaten egg and roll pork kabobs in crumb mixture until lightly coated. Arrange pork kabobs in a shallow baking pan and bake, uncovered, for 15-18 minutes or until pork is just done and kabobs are golden brown.

Meanwhile, for sauce, in a small saucepan combine soup, mushrooms, milk and 1 teaspoon basil. Bring to boiling, stirring constantly; reduce heat and stir in sour cream, heat through but do not boil. Serve sauce over kabobs and noodles. Serves4


12 thin slices from a pork loin (2-3 per person, or to taste)

1/2 cup all-purpose/plain flour
grated zest of 1 lemon
several grindings black pepper
1 Tbsp Hungarian paprika

2 eggs, thoroughly beaten
1/3 cup milk
1 Tbsp freshly and very finely grated Parmesan

5 very stale Italian rolls, grated very fine (about 12-14 oz.)
1 Tbsp minced (not powdered) dried rosemary
1 Tbsp dried thyme
1 Tbsp minced (not powdered) dried oregano
2 tsp. salt

1/2 cup olive oil

4-6 lemon halves tied prettily in cheesecloth with a bow of white kitchen twine
handful fresh flat-leaf parsley
coarsely chopped fresh basil tips

Slice the meat thinly from the pork loin.

Prepare the flour mixture, egg mixture and crumb mixture in separate wide, flat bowls. Set a large platter next to the bowls.

Dip each tenderloin in the flour and set on the platter to rest a few minutes (at least five). Dip in the egg mixture and then in the crumb mixture. Coat thickly and set on the platter to rest a few minutes.

Heat the oil in a wide skillet (fry pan) over medium heat. Arrange the breaded tenderloins in the pan so they do not touch each other and cook until golden, about 5-6 minutes. Turn over and cook until golden on the second side. Do not bother them while they are cooking. If you poke and press at them, all the juice comes out, the breading falls off, and you ruin the dish. If you are the sort of person who has to poke at things on the stove, *leave the kitchen* and set a timer to call you back.
(Poking is not always a good thing to do.) When you turn the tenderloins, use tongs or a spatula (pancake turner); do not poke them with a fork or you will lose the juice and they will get dry.

Cover the platter with several layers of paper towels. Let the cooked tenderloins rest there a couple of minutes to get rid of extra oil. Put them on a clean platter and sprinkle them with the chopped parsley. Garnish with the basil tips and arrange
the lemon halves on the platter. Serve immediately. Delicious with freshly squeezed lemon juice. Serves 4-6.


For Dressing:
2 tablespoons Chipotle Chiles canned in Adobo
6 tablespoons Mayonnaise
2 tablespoons Lime Juice
For Sandwich:
3 tablespoons Olive Oil
2 cloves Garlic -- minced
to taste Salt and Pepper
4 large Portobello Mushrooms -- rinsed and dried
6 medium Whole Wheat Dinner Rolls
4 Lettuce leaves -- rinsed and dried
1/2 medium Red Onion -- thinly sliced
2 medium Tomatoes -- cut into 8 slices
2/3 pound Cheddar Cheese -- sliced

For dressing: Mince Chipotles. Combine with mayonnaise and lime juice in a bowl and mix thoroughly.

For sandwich: Turn on the broiler. Combine oil, garlic, salt and pepper in a small bowl and set aside. Remove stems from portabellas and slice caps 1/2- to 3/4-inch thick. Brush with oil mixture and arrange at least 1 inch apart on baking sheet. Broil 3-5 minutes. Turn with spatula and cook 3-5 minutes on other side. Set aside.

Slice open each roll. Spread with about 1 1/2 tablespoons of dressing and place a lettuce leaf on one half. Layer on 1/4 of the sliced portabellas, 1/4 of sliced red onions, 2 tomato slices and, if you wish, a slice or two of cheese.

Raintree Inn, Somerset, KY)

1/2 stick butter
16 oz hash brown potatoes
4 eggs
1 tsp salt
1/2 cup chopped tomato
2 Tbsp chopped pepper
2 Tbsp minced onion
3 Tbsp Ranch dressing
3/4 cup milk
1 cup grated cheese

Put butter and potatoes in casserole dish and bake in 350° oven until potatoes are thawed... Drizzle dressing over potatoes. Add milk, tomatoes, peppers and onions, salt and one cup of grated cheese. Pour mixture over potatoes and bake in 350° oven until eggs are set, stirring occasionally. Serves 6-8. Recipe can be doubled.


1-1/3 cups sugar
6 eggs, beaten
1-1/2 cups canned pumpkin
2 5-ounce cans (1-1/3 cups) evaporated milk
1/2 cup sugar
2 teaspoons pumpkin pie spice
2 teaspoons finely shredded orange peel
2 teaspoons vanilla
Pomegranate seeds (optional)

Preheat oven to 325 degree F.

To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
Place cups in two 2-quart square baking dishes. Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl. Pour the pumpkin mixture over caramelized sugar in cups. Place the baking dishes on the oven rack. Pour boiling water into the baking dishes around cups to a depth of 1 inch.

Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours.

To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard. If desired, garnish with pomegranate seeds. Makes 8 servings.


18 oz Hunts Barbecue Sauce
16 oz. Knott's seedless Raspberry Preserves
8 oz white vinegar
6 canned roasted Chipotles en Adobo chopped extremely fine
3 Tbsp garlic crushed
1/2 stick sweet butter

Mix all over low-med heat and simmer until all are well mixed. This sauce is sweet and hot so you don't need too much! If you plan on using this sauce please assign a designated driver. !!!

6 Servings

All purpose flour
6 1-inch-thick pieces center-cut veal shank (about 3 1/2 pounds)
1 cup plus 2 tablespoons Tosca Olive oil
1 large onion, finely chopped
1 large carrot, peeled and finely chopped
2 celery stalks, peeled and finely chopped
4 large fresh thyme sprigs
1 large fresh rosemary sprig
1 bay leaf
1 1/2 cups chicken stock

Preheat oven to 350 F. degrees place all-purpose flour in a deep bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Heat 1/2 cup olive oil in heavy ovenproof pot over medium-high heat. Add veal pieces to pot; arrange veal in single layers and sauté until brown. Six minutes on each side. Using tongs, transfer veal to plate. Add remaining two tablespoons of olive oil to pot. Add onion, carrot, celery, thyme sprigs and bay leaf and sauté until vegetables turn brown. Approximately 12 minutes. Season vegetables to taste with salt and pepper and place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven. Cook until veal is very tender, about 1 hour and fifteen minutes. Discard bay leaf. Spoon sauce and vegetables over veal and serve immediately.

Before the recipe, one note: Octopus is about one-half water weight, so don’t be alarmed at the weight listed in this recipe for four large portions. I will give you detailed instructions on how to eliminate the water weight for this dish, allowing you to cook small pieces with your sauce (or as Italians say, “gravy”). This recipe and writing is by Mike Rodman.

4 lbs. octopus (2 two-pounders work great)
2 Tbsp. olive oil
1 small onion, minced (about 1/2 cup)
1/2 bell pepper, chopped (about 1/2 cup)
2 large cloves garlic, minced (about 1 Tbsp.)
1 14.5-oz. can diced tomatoes, undrained
1 8-oz. can tomato sauce
1 Tbsp. chopped fresh basil (or 1 tsp. dried)
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper seeds (1/4 tsp. for mild)
1/4 tsp. salt
1/4 tsp. fennel seed
1/8 tsp. black pepper
16 oz. linguine

Dealing with the octopus:

Most often, octopus come frozen in a bag. Thaw in the refrigerator or, for faster thawing, in a tub of a cold water. In all cases I’ve experienced, the octopus is already cleaned and the bulbous head has had all internal matter removed. So, DO NOT THROW AWAY THE HEAD – it’s the most tender part of the octopus and why sushi chefs keep it for themselves.

(Next time you’re in a sushi bar, order “Tako Atama” and you’ll blow the chef’s mind. It’s the octopus head and delicious when cut sashimi style and put in a Japanese salad with cucumber and seaweed. If the chef doesn’t know what you're talking about, you can either explain it to him or do what I would do: leave.)

Eliminate the water weight with a two-step process. First, add the octopus to a large stockpot of boiling water (this is really cool to watch, so gather the kids around; the long, slimy legs curl and become hard ... hey, it’s better than letting them watch primetime TV). Boil for about 5 minutes and then remove to a bowl of cold water, keeping the stockpot full and at a simmer.

After the octopus cools, cut into one-inch pieces. I do this by cutting off the head and then slicing the body like a pizza, giving you eight legs from which to cut pieces.

For the second part of the water elimination process, put the pieces back in the boiling water and boil gently until they float, signifying nearly all the water weight has been removed, about 5 more minutes. Drain and set aside for the sauce.

Dealing with the sauce:

Heat olive oil in a three-quart saucepan. Cook the onion, bell pepper and garlic until it softens, about 5 minutes. Stir in remaining ingredients -- including the octopus pieces. Heat to boiling, reduce heat, cover and simmer for 45 minutes, or until octopus is fork tender.

(NOTE: Do not undercook the octopus because it will be the texture of a bicycle tire patch. Err on the side of over-cooked.)

Cook linguine to package directions and toss with the sauce. Have plenty of Italian or French bread on hand to soak-up the remnants.


6 pounds uncooked pasta spirals
1 #10 can garbanzo beans, drained
1 #10 can kidney beans, drained (reserve liquid)
1 bunch celery, thinly sliced
4 bunches green onions, finely sliced
1 bunch fresh basil, finely chopped (or 4 tablespoons dried basil)
3 cups cider vinegar
3 cups liquid from kidney beans
1/4 cup sugar
1/3 cup olive oil
2 tablespoons mixed Italian herbs
2 tablespoons minced garlic
2 teaspoons salt

Cook the pasta in a large pot according to package directions until it is just tender. Rinse it with cold water, then drain and place it into a large bowl. Add the beans, celery, green onions, and basil. Combine the vinegar, liquid from beans, sugar, olive oil, Italian herbs, garlic, and salt, and stir to mix. Pour over the salad and toss gently to mix. Makes 100 cups This salad is quick to prepare and delicious hot or cold.


Avocado Oil Vinaigrette (recipe below)
1 medium spaghetti squash
6 mushrooms, sliced 1/2 each
red and green bell pepper, julienned
1 can (4 ounces) sliced black olives, drained
2 avocados, seeded, peeled and sliced

Prepare the Avocado Oil Vinaigrette at least 24 hours before serving time.

Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan, add water to a depth of two inches, cover and bring to a boil. Reduce heat, simmer squash 20 minutes.

Drain off water, cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve.

Avocado Oil Vinaigrette:
3/4 cup avocado oil or light vegetable oil
1/4 cup white wine vinegar
2 to 3 cloves garlic, crushed
1 tsp. each oregano, sweet basil, rosemary, dry mustard and Worcestershire sauce
Salt and pepper to taste

Shake all ingredients together in tightly covered container. Let Vinaigrette stand at least 24 hours.


1 cup long-grain rice
1 tablespoon cooking oil
1 cup chopped tomato (1 large)
1/2 cup chopped onion (1 medium)
1/2 teaspoon chili powder
2 cloves garlic, minced
2-1/2 cups chicken broth
3 tablespoons snipped fresh cilantro or parsley
1-1/2 cups shredded and cooked chicken, beef, or pork
1/2 cup frozen peas, thawed

In a large skillet cook and stir the long-grain rice constantly in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned. Stir in tomato, onion, chili powder, and garlic. Cook and stir for 1 minute more.

Carefully stir in chicken broth and cilantro or parsley. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed.

Stir in shredded chicken, beef, or pork and peas. Cover and let stand 5 minutes. Makes 6 cups (8 side-dish or 4 main-dish servings).


1/2cup Tosca Olive Oil
2 tablespoons ground coriander
2 tablespoons coarse salt
1 tablespoon black pepper
2 teaspoons dried crushed red pepper
1 teaspoon ground cumin
1 8-pound bone-in pork lion

Preheat oven to 350 F. Mix first 6 ingredients in small bowl to blend. Place pork on rack in large roasting pan. Rub spice mixture over pork lion. Roast until meat thermometer inserted into center registers 150 F. Approximately 2 hours and 30 minutes. Transfer roast to platter, tent with foil for 10 minutes. Carve roast and serve. Serves 12


1lb. beef flank steak
3/4 lb. leg of veal
3/4 lb. lean pork
salt, pepper
1 medium onion, minced
2 tsp. lard
2 tsp. red-wine vinegar
1 bay leaf
pinch of hot Hungarian paprika (or more to taste)
1/2 cup sour cream

Cut each type of meat in a large, thin slice, all the same size (or have butcher do it). Pound meats, salt, pepper. Place the pork slice and the veal slice on top of beef slice. Roll up and tie with string. Cook the onion in the lard for a few minutes, until golden, add meat roulade and brown on all sides. Mix vinegar with 1 cup water, pour on meat. Add bay leaf and paprika. Cover and cook until meat is tender. Add a small amount of water when necessary during cooking. Always a small amount at a time! Take roulade out of pot. Remove bay leaf and add sour cream to juices in pan. Slice meat
crosswise into rounds. Pour sauce over slices on plates. Serves 4


4 Pounds of mussels
2/3 cup of dry white wine
1/4 pound of prosciutto, finely chopped
1 1/2 cups of plain bread crumbs
5 tablespoon of freshly chopped parsley
4 garlic cloves, minced
1/2 cup of Tosca extra virgin olive oil
salt and pepper to taste

lemon wedges for garnish Clean mussels thoroughly, keeping only the ones that remain closed. In a large saucepan cook mussels over high heat with white wine until mussels open. (Discard any mussels that do not open). Place the mussels in their half shells on a baking sheet. Do not throw away the other half of the shells. In a mixing bowl combine proscuitto, bread crumbs, parsley, garlic, 1/4 cup of Tosca extra virgin olive oil, salt, pepper and the juice from the mussels and mix well. Place a little of the mixture over each mussel on the baking sheet. The extra bread crumb mixture can be combined with chopped clams and placed in the other halves of the mussel shells. Generously drizzle the remainder of the Tosca extra virgin olive oil over the top of the mussels and broil for about 2-3 minutes. Shells with chopped clams should broil for about 5-6 minutes. Serve hot accompanied by lemon wedges. Serves 6-8


Crisco shortening
3 eggs
1 cup canola oil
2 cups sugar
1 teaspoon vanilla
2 cups zucchini, grated
2/3 cup carrots, grated
3 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
3 ounces sun-dried berries (I use Cranberries)

Preheat your oven to 325 degrees. Grease and flour 2 9x4 inch bread pans.

Beat the eggs slightly and add the oil, sugar and vanilla. Mix well. Add the grated zucchini and carrots and mix well. Sift the flour, salt, cinnamon, baking powder and soda together.

Add to the egg mixture and blend until all ingredients are thoroughly combined. Add the nuts and berries. Stir to distribute evenly.

Pour the mixture into the floured bread pans and bake for 65-75 minutes until a toothpick inserted into the center comes out clean.

Once the loaves have rested for about 5 minutes, remove them from the pans to a cooling rack. Allow them to cool completely. Once cool, wrap them in plastic wrap and chill.


1-1/2 pounds tiny new potatoes (about 15 to 18) or medium red potatoes (about 5)
1 or 2 tablespoons teriyaki sauce
1/4 teaspoon garlic salt
1/4 teaspoon dried Italian seasoning , crushed
Dash ground black pepper
Dash ground red pepper
Fresh snipped Rosemary (optional)
Dairy sour cream (optional)
1 tablespoon margarine or butter, cut-up

Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces.

Place potatoes in a 1-1/2-quart microwave-safe casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper. Toss to combine. Cover; micro-cook on 100% power (high) for 11 to 15 minutes or until potatoes are tender, stirring twice during cooking. Stir before serving.

Garnish with snipped rosemary and serve with sour cream, if desired. Serves 5


9 oz. sugar
10 egg yolks
24 oz mascarpone cheese
Whipped cream
Ladyfinger cookies
Marsala wine
Bing cherries
Shaved chocolate

Whip egg yolks and sugar together until thick and pale yellow. Add cheese and mix thoroughly. Take the container that the cheese came in and fill it 3 times with whipped cream (Rich's topping base can be substituted).

Fold cream into mixture. Pipe a small rosette into your bowls (A Margarita glass makes a wonderful presentation!). Mix equal parts of Marsala and Espresso, and submerge cookies one at a time.

Place two cookies on each rosette and put two cherries on the cookies. Now pipe a large rosette on top encasing all of the other components. Garnish with shaved chocolate.


3/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 pounds chicken drumsticks
1/2 cup butter or margarine
1/2 cup whiskey (Jack Daniel's is best)
1/4 cup ketchup
1/3 cup Tabasco sauce (or to taste)

Combine flour, salt and pepper in small bowl. Coat chicken pieces with flour
mixture. Heat 2 to 3 inches of oil in fryer or heavy pot to 375 degrees F. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels. Combine all sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in sauce. Serve with blue cheese dressing and celery and carrot sticks.

Note: To bake wings, place in roasting pan. Brush with melted butter and season with salt and pepper. Bake in 450 degrees F. oven until lightly browned and thoroughly cooked; takes 30 minutes or so.


2 lbs. winter squash
2 tbsp. chicken stock
1 tbsp. olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 small carrot, finely chopped
3 strips bacon, cut into 1 inch dice
2 tbsp. fresh thyme
1/4 cup dry white wine
1 cup cannelloni beans
4 red peppers

Preheat your oven to 350F

Cut squash in half and de-seed. Place cut side down on a baking sheet and bake for one hour or until tender.

Meanwhile, grill peppers until blistered, put in a plastic bag for 10 minutes, then peel the skins away. Cut one side open and de-seed, keeping them intact for presentation.

Heat oil and sauté minced garlic, onion, carrot and bacon. After about 3 minutes add the thyme and wine and cook until the wine reduces to a syrupy consistency

Remove squash from the oven and process the flesh with the stock.

Add the squash to the onion and garlic mixture and gently stir in the beans. Chill.

Stuff peppers with the squash mixture and put in a small roasting pan covered with tin foil. Bake for 30 minutes and serve piping hot.


1/2 cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
1 packet of yeast
1 1/2 cups warm water (between 105° and 115°F)
5 to 6 cups flour
Tosca Olive Oil
To make the dough: Warm the milk and stir in the sugar, salt, and butter. Dissolve the yeast in the warm water. Put 4 1/2 cups of flour into a mixing bowl and add the milk mixture and the yeast mixture. At this point you will have a very sticky dough. Either by hand, or using the dough hook on an electric mixer, add 2 to 3 more 1/2 cups of flour. Knead for 7 to 10 minutes. Put the dough into an oiled bowl and cover with a damp cloth. Let rise for about 1 hour.

To fry the Zeppoli: At this point, you can make the star shapes using floured fingers, and drop them into a deep fryer. If you don't have a deep fryer, you can use a saucepan. For best results, use Tosca Olive Oil, 2 to 3 inches deep. To test the temperature of the oil, drop in a small piece of the dough. It should quickly rise to the surface and be surrounded by small bubbles. If it stays on the bottom of the pot, the oil is not hot enough. Turn the stars so that both sides become golden brown. Remove from pot with slotted spoon and drain on paper towels. Place a quantity of the stars in a brown paper bag and add a few spoonfuls of confectioner's sugar. Shake well to coat the stars.

Serve and enjoy while still warm. Leftover raw dough keeps well in a plastic bag in the refrigerator. The Tosca Olive Oil can be strained after use, refrigerated and used again for deep frying.


1/4 cup Tosca extra virgin olive oil
2 medium onions, julliened
pinch of salt pepper to taste
1 bunch of scallions
3 Cloves of garlic, minced
2 cans of crushed tomatoes
1 Pound of green beans
3 medium size zucchini, diced
3 medium size eggplants
1/2 cup of chopped parsley

In a large sauce pot heat Tosca extra virgin olive oil and cook onions until soft. Add scallions, garlic and salt and cook for 2-3 minutes. Add canned tomatoes and cook for 5 minutes. Add string beans and cook for 7-8 minutes or until the green beans begin to appear tender. Fold in zucchini and let it cook for an additional 3-4 minutes before adding the eggplant. Allow all the vegetables to cook until tender then adjust salt and pepper to taste. Fold in parsley and serve. Serves 4

TOSCA STYLE Zuppa di Pesce translates as fish soup. A zuppa is usually a thick soup served over pieces of toasted bread.

1/4 cup chopped onion
1/4 cup chopped celery or fennel
2 teaspoons Extra Virgin Olive Oil
1 cup dry white wine
1 can (28 ounces) Italian plum tomatoes with juice
1 bay leaf
1/2 teaspoon dried oregano
Freshly ground black pepper
1 pound cod, ocean perch or other lean white fillet, cut into 1-inch pieces
12 medium shrimp (about 6 ounces) shelled and deveined
4 Crostini or toasted Italian bread
1 tablespoon finely chopped Italian parsley

Combine the onion, celery or fennel and olive oil in a large broad saucepan. Cook, stirring over low heat until the vegetables are tender, about 10 minutes. Add the wine and heat to boiling; boil 5 minutes. Add the tomatoes, bay leaf, oregano and pepper; stir to break up tomatoes. Cook uncovered, 5 minutes. Add the fish and shrimp. Cover and cook over low heat until the fish is cooked through, about 5 minutes. Place a crostini in each bowl. Divide fish and broth evenly among the bowls. And Sprinkle with parsley.


1/4 cup Tosca Extra Virgin Olive Oil
6 cloves garlic, thinly sliced
4 shallots, thinly sliced
2 ribs celery, finely chopped
1 - 2 teaspoons crushed red pepper flakes
6 sprigs fresh thyme (or 1 teapsoon dried)
3 sprigs fresh oregano (or 1/2 teaspoon dried)
1 cup dry white wine (Pinot Grigio)
1 cup bottled clam juice
2 cups marinara sauce or a one-pound can tomatoes, peeled and chopped
16 mussels, scrubbed, bearded, and rinsed
16 clams
1 1/2 to 2 lb piece of cod, cut in four pieces
1/2 cup chopped parsley

In a very large covered heavy-bottomed casserole or soup pot, heat the Tosca Extra Virgin Olive Oil over medium heat and cook first seven ingredients until translucent and beginning to brown.

Add the wine, clam juice and marinara sauce (or tomatoes). Bring to a boil, cover and simmer 5 minutes so that the flavors will marry.

Add fish and shellfish, cover and bring to a boil, simmer for 10-12 minutes or until shellfish have opened. Discard any shellfish which have not opened.

Divide among four soup bowls. Ladle on broth, sprinkle with parsley, and serve with crusty Italian rustic bread.

Note: Other kinds of seafood may be added or substituted (such as scallops or monkfish), but do not omit the mussels, as they provide the essential flavor.








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