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

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Recipes from Spike & Jamie

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Contents Disk 426

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).



3 tablespoons butter or margarine
3 medium Granny Smith apples -- peeled and coarsely chopped (3 cups)
3 tablespoons packed brown sugar
4 cups cubed firm bread (7 slices)
1 pound bacon -- crisply cooked and coarsely chopped
2 cups shredded sharp Cheddar cheese (8 ounces)
2 1/2 cups milk
1 teaspoon ground mustard (dry)
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
5 eggs
Grease 2-quart casserole. Melt butter in 10-inch skillet over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.

Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.

Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 350 deg F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Yields: 12 servings.


1 Tbsp. all-purpose flour
2/3 cup sugar
2 Tbsp. cider vinegar
2 Tbsp. instant tapioca
1 8-oz. can crushed pineapple, drained but reserve juice
2 green apples, cored and chopped
2 red apples, cored and chopped
1 cup peanuts
1 8-oz. container whipped topping

Combine flour, sugar, vinegar, tapioca and pineapple juice in a saucepan and cook over medium heat stirring constantly until thickened. Remove and chill. Combine apples, peanuts and crushed pineapple in a large bowl. Pour chilled tapioca mixture over the apple, peanut and pineapple mixture and mix well. Just before serving fold in whipped topping.


4 cups flour.
2 eggs, well beaten
1/4 tsp. nutmeg.
1-2 cups sultana raisins.
pinch of salt
1 cup currants
2 Tablespoon butter
1/3 cup chopped candied peel.
1 cake yeast (3/4 ounce)
2 Tablespoons sugar
1/4 cup milk
Trinkets, tightly wrapped in tissue paper

Sift flour and nutmeg together. Rub butter into the flour. Cream the yeast in a cup with a teaspoon of sugar. Add the rest of the sugar to the flour mixture and mix well. Warm the milk to body temperature. Add to the liquid yeast and most of the well beaten eggs. Beat the liquid ingredients into the dry ingredients until the batter is stiff but elastic. Fold in the raisins, currants and fruit peel. Distribute the wrapped trinkets evenly throughout the mixture. Turn into an 8 inch x 4 inch deep cake pan so that the dough only fills half the pan. Cover with a cloth and leave to rise for about an hour or until it doubles in size. Brush the top with a little of the beaten eggs to give a glaze. Bake at 400 F for approx. 1 hour, or until a skewer pushed into center of cake comes out clean.

This recipe includes a great tip for getting your beans to soften as they cook.

2 pounds dried white beans
1 leek, well-washed and halved lengthwise
1 green pepper, halved and seeded
1 red bell pepper, halved and seeded
1/4 cup olive oil
1 small onion, chopped
1 tablespoon paprika

In a large pot or bowl, combine the beans with enough cold water to cover them by
1 to 2 inches. Soak the beans for at least 8 hours. Drain them, and transfer them to a stockpot.

Add the leek and peppers to the pot, and then add enough cold water to cover the vegetables by 2 to 3 inches. Bring the contents to a boil over high heat, and cook rapidly for 2 to 3 minutes, skimming any foam from the surface. Reduce the heat, and simmer gently for about 2 hours, adding about 1/4 cup cold water to the pot every 30 minutes (this softens the beans). The beans are done when they are fork-tender.

In a skillet, heat the olive oil over medium-high heat. Add the onion, and sauté for about 10 minutes, until the onion is soft. Add the paprika, and cook, stirring, for about 2 minutes longer, until the mixture is well blended. Add it to the beans.

Remove the leeks and peppers from the beans, if you prefer, and discard them. Season the stew to taste with salt. Reheat the stew gently, if necessary. Ladle into shallow soup bowls, and serve. Serves 8.


2 pounds ground beef
2 onions, chopped
3 cloves garlic, minced
2 16-oz. cans tomato sauce
1/2 cup applesauce
5 Tbsp. apple cider vinegar
4 Tbsp. dark brown sugar
1 tsp. dried thyme
Salt and pepper to taste
6 to 8 cups finely shredded cabbage (about 1 and 1/2 to 2 pounds)

Brown ground beef in a large pot or Dutch oven (which is really just a large pot with a close-fitting lid). Add onion and garlic and continue to brown beef and break it into small pieces. Drain fat and return pot to medium heat. Add tomato sauce, applesauce, vinegar, brown sugar, thyme and salt and pepper. Mix well and bring to a boil while stirring constantly. Add cabbage, then reduce heat and cover pot. Simmer, covered, for about 25 minutes, stirring occasionally. Cook until cabbage is tender. Cook with lid off for a few minutes to thicken the sauce if you like.

Look for hoisin sauce and oriental sesame oil in the Asian foods section of the supermarket. Steamed rice is the perfect side.

2 cups coarsely chopped onions
1 cup beef broth
12 2- to 3-inch-long meaty beef short ribs (about 4 pounds)
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon oriental sesame oil
1 cup (packed) pitted large prunes

2 tablespoons all purpose flour
Chopped green onions

Special equipment: pressure cooker

Combine onions and broth in 6- to 8-quart pressure cooker. Place ribs in large bowl. Add hoisin sauce, soy sauce, vinegar, and sesame oil; toss to coat evenly. Transfer ribs and all juices from bowl to cooker. Scatter prunes over. Lock lid in place. Bring to high pressure over high heat. Cook 35 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally, about 20 minutes.

Slowly release lid, standing back and allowing steam to escape. If ribs are not tender, lock on lid, return cooker to high pressure, and cook 5 minutes longer. Remove from heat. Let pressure come down naturally.

Using slotted spoon, transfer ribs and prunes to large shallow bowl. Tent with foil to keep warm. Tilt cooker; spoon 1 tablespoon fat into small bowl and reserve. Spoon off remaining fat and discard. Mix flour into reserved 1 tablespoon fat to form smooth paste. Bring sauce in cooker to boil; whisk in flour paste. Boil until sauce thickens, whisking often, about 1 minute. Season to taste with salt and pepper. Pour sauce over ribs; sprinkle with green onions and serve. Makes 6 servings.


6 - 8 medium beets, boiled until tender, peeled, sliced
3 Tbsp red wine vinegar
3 Tbsp walnut oil
1/2 cup walnuts, coarsely chopped
1/4 lb good quality blue cheese
Salt and freshly ground pepper to taste

Gently toss the cooked, sliced beets with the vinegar and oil in a mixing bowl. Cover and refrigerate until ready to serve. Transfer the beets to a serving bowl or individual salad plates and sprinkle with walnuts and blue cheese. Season to taste with salt and pepper. Serves 4 to 6.


3 medium fresh red beets
3 medium fresh orange-gold beets
1 cup chopped Walla Walla, Vidalia, or other sweet onions
1/2 cup chopped fresh chives
1/4 teaspoon chopped garlic
2/3 cup chopped fresh flat-leaf parsley
1 teaspoon chopped fresh lemon mint (or fresh dill)
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
½ cup chopped walnuts (optional)

In a medium stockpot, bring 2 quarts water to a boil. Trim all but 2 inches of stalk from the beets, then drop the beets into the water. Simmer over medium-high heat 30-45 minutes, or until tender.

Remove the beets from the pot and allow them to cool. Remove the skins from the beets, cut off the remaining stalks, and cut the beets into 3/4-inch cubes.

Place the beets, onions, chives, garlic, parsley, and lemon mint (or dill) in a medium bowl and toss. Add the salt, pepper, vinegar, and oil, then toss again until all of the ingredients are coated.

Cover and refrigerate 2 hours, then remove salad from the refrigerator and allow to sit uncovered 15 minutes before serving, or serve while slightly warm. Serves 6-8.
Helpful Hints: use dill instead of lemon mint, and add toasted walnuts.

(small pumpkin pancakes) [ This recipe is written and contributed by M. Lurdes
Pereira, who lives in Portugal. It is a direct quotation, and very charming, as well
as good food. – Spike the Grate]

1 lb. pumpkin puree
4 Tbsp. sugar
2 eggs
4 Tbsp. flour
1 tsp. baking powder
1 tsp. cinnamon

Sunflower oil for frying

3 oz. sugar
2 Tbsp. cinnamon

Mix first 6 ingredients together. Put oil in a frying pan until hot and fry tablespoons full of the batter. It will look like small pancakes. Let turn gold in each side and transfer to a bowl. Sprinkle with a mixture of sugar and cinnamon and keep adding more 'bilharacos' and keep sprinkling sugar/cinnamon until all batter is used.

Options: can vary the batter by adding: port wine (4 T.); orange zest; raisins; nuts.

This is used mainly in Christmas but I made a batch yesterday because had some frozen pumpkin from last year and wanted to use it before the new ones arrive.

We call pumpkin (abóbora) to all the squash we have around here. The ones that are green outside and white inside are called 'cabaça' and usually given to the animals. Most of them, that you use for cooking in USA, we only use as decoration. I mean, now that I know better; I use them for cooking too. ;-) Many years ago, the ones that you call crookneck were used by shepherds to carry wine (they somehow managed to take the insides out of the pumpkin, let dry and used as
a bottle). Lurdes


1 (19 oz.) can black beans, drained and rinsed
1/2 cup chopped red onion
1 tbsp. chopped fresh cilantro
1 tbsp. diced jalapeno pepper, ribs and seeds removed
1 tbsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. chili powder
1 large tomato, chopped and seeded
1 minced garlic clove
1 (12 oz.) can of kernel corn, drained or
1-1/2 cups thawed frozen corn kernels
1/2 tsp. salt

Combine all 11 ingredients in medium bowl. Cover and chill at least 2 hours to blend flavors. Makes 4 cups.


2 12-ounce cans black beans
2 cans Mexicorn
4 to 5 green onions, sliced
5 Tablespoons chopped fresh cilantro
1/4 cup balsamic vinegar
1/2 cup olive oil
1 or 2 garlic cloves, finely chopped
1/2 teaspoon Tabasco Sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 tomatoes and 2 avocados, chopped and added before serving

Drain and rinse corn and beans. Add green onions and cilantro. In a small bowl, whisk olive oil and balsamic vinegar. Add garlic, Tabasco, salt and pepper. Pour over beans and corn. Marinate overnight. Before serving, add 2 chopped tomatoes and 2 chopped avocados. Stir. Serve with tostado chips.


1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 9 inch rounds or one 9x13 inch pan.

In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pan/s.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.


1 Tbsp butter
1 rib celery, chopped
1 carrot, chopped
1 1/2 cups chicken stock
1 tsp dried thyme
1 bay (laurel) leaf
20 - 24 scallions, trimmed of all but about 1 inch of the green tops
1/2 cup heavy cream
1/4 cup Dijon mustard
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and sauté the celery and carrot until lightly browned, about 15 minutes. Add the chicken stock, thyme, and bay leaf and simmer covered for 15 minutes. Add the scallions and simmer uncovered for 5 minutes - do not overcook. Remove the scallions with a slotted spoon and set aside.
Strain the liquid, discard the solids, and return 1/2 cup of the liquid to the skillet. Stir in the cream and mustard and simmer uncovered, stirring occasionally, until the liquid has reduced to about one third, about 10 minutes. Correct the seasoning with salt and pepper and return the scallions to the skillet long enough to heat them through, about 1 minute. Serve immediately. Serves 4 to 6.


4 1/2 cups frozen hash browns
2 cups shredded cheddar cheese
1 1/2 cups chopped meat of your choice (ham, fried sausage, or fried bacon)
1/4 cup chopped onion
½ green pepper, diced (optional)
½ cup sliced mushrooms (optional)
6 eggs beaten
1 can evaporated milk
salt and pepper

Spray a 13 x 9 pan with Pam. Add hash browns. Add meat, onions and cheese. Combine eggs, milk, salt, and pepper. Pour over ingredients in pan. It can be covered with foil and refrigerated at this point over night or baked. Bake in an oven set at 320 deg.-350 deg. F. for 40 minutes, until brown and eggs are set.


8 oz. ground sausage; browned, drained,
4 eggs; beaten
1/4 cup sliced green onions
2 Tbsp. butter; melted.
2 1/2 to 3 cups coarsely crumbled corn chips
2 cups shredded cheddar cheese

Preheat oven to 350F. Combine sausage, eggs and green onions. Pour melted
butter into 2-quart casserole dish. Add sausage and egg mixture. Top with crumbled corn chips. Sprinkle on cheese. Bake 10-13 minutes until eggs are cooked and cheese has melted. Top individual servings with salsa, if desired. Serves 4.


1 1/2 lbs bulk sausage, browned, drained and crumbled 9 eggs, slightly beaten
3 cups milk
1 tsp salt
3 slices bread, cubed
1 1/2 cups grated cheddar cheese

Combine all ingredients in 9x13 inch baking dish. Cover and refrigerate overnight. Remove cover and bake at 350 F. for 1 hour. Serves: 10-12

(Hazelnut Pudding) This recipe is drawn from Pellegrino Artusi's La Scienza in
Cucina e L'Arte di Mangiar Bene, (The Art of Eating Well, Random House)
To serve 9 or 10:

3 cups milk
6 eggs, separated
1/2 pound shelled hazelnuts
3/4 cup sugar
6 ounces savoiardi (light, airy cookies—substitute ladyfingers if need be)
4 teaspoons butter
1/2 teaspoon vanilla extract

Blanch the nuts, peel them, and dry them either in the sun or by the fire, then grind them very finely in a mortar, adding the sugar a little bit at a time.

Set the milk on the fire, and when it comes to a boil, crumble the savoiardi into it. Boil the mixture for five minutes, then stir in the butter and pass the mixture through a strainer. Return it to the fire and add the sugar-nut powder, cooking until the sugar melts. Let the mixture cool, then stir in the yolks, one at a time. Whip the whites until firm, fold them into the pudding, and cook it between two flames (many of Artusi's readers lacked ovens, so he is telling them to set the pot on the fire, cover it, and put coals on the lid), or bake it (at 350 F) for about a half hour. Serve cold.


2 slices streaky bacon, chopped
1 butternut squash, diced
1/4 head red cabbage, sliced very thinly or shredded
4 tart apples, chopped
1 tsp. fennel seeds, slightly crushed in mortar and pestle (not ground)
1/2 cup/125ml brown ale or dark beer (or chicken broth)
Salt and freshly ground black pepper

Orange wedges

Cook the bacon until tender and fat is released to the pan. Add the squash and cabbage, stir well and cook 5 minutes. Add apples and fennel seeds and stir well; cook 5 minutes. Add the ale and simmer 25-30 minutes, covered, or until
tender. Add salt and pepper. Garnish with orange wedges to serve. Serves 4-6.


1 graham cracker pie crust
1 8-oz. pkg. cream cheese, softened
1/3 c. sugar
2 tsp. vanilla
8-oz. container whipped topping
fruit (strawberries or blueberries) for garnish, optional

Beat cream cheese till smooth, gradually blending in the sugar and then the vanilla; fold in whipped cream. Spoon into crust and chill at least 4 hours.

(Glimmer Inn B&B, New Orleans, LA)

1/4 cup vegetable oil
1 1/2 cup chopped onion
1/2 cup chopped bell peppers
1 1/2 teaspoon salt
1/2 teaspoon cayenne
2 links andouille, or 3/4 lb. other smoked sausage, cut in 1/4 in. slices
1 pound boneless, skinless chicken breasts, cut into 3/4 in. cubes
2 bay leaves
1 1/2 cup long grain rice
3 cups water
1/2 cup chopped green onions

Heat oil in a large Dutch oven or heavy pot (with lid) over medium heat. Add half the onions and bell peppers, the salt and cayenne. Brown for about 15 minutes, scraping the browned bits from the bottom. Once the vegetables are dark brown in color, add the sausage and the rest of the onions and peppers. Keep scraping the browned bits and lower heat if needed. Cook for about 10 minutes.

Add chicken and bay leaves and brown about 8 minutes. Keep scraping pan bottom.

Add rice and cook several minutes, stirring often to coat. Add the water, stir, and cover. Cook on medium-low heat 30 minutes or until liquid is absorbed. Remove from heat, add green onions, stir, cover, and let stand several minutes. Serves 4.

(or Cauliflower) Serves 16

5 pounds Chicken pieces -- cooked & deboned
42 ounces Cream of Chicken Soup -- (4 cans)
2 cups Mayonnaise
1 teaspoon Curry Powder
1 1/2 cups Bread Crumbs -- dried
4 tablespoons Butter or Margarine
8 cups Broccoli, frozen -- or cauliflower- chopped
2 teaspoons Lemon Juice
2 cups Cheddar Cheese -- shredded

Brown breadcrumbs by mixing with butter and cooking under broiler unit in your oven until golden brown. Set aside. Cook broccoli or cauliflower according to package directions, then drain. Place in a greased pan, first a layer of broccoli or cauliflower, then a layer of chicken. In a large bowl, make a sauce by combining soup, mayonnaise, curry and lemon. Pour over chicken layer, and sprinkle with cheese and buttered crumbs. (This may take two or three oiled casseroles). Bake, uncovered, at 350 degrees F for 30 minutes.
Note: This recipe freezes well. If freezing, freeze before baking. To cook after freezing, thaw overnight in refrigerator, and bake for 30 minutes. From Real Food
4 Real People. ©

4 to 6 skinless, boneless chicken breast halves
2 Tbsp butter
1 medium onion, finely chopped
1/4 cup raspberry vinegar
1/4 cup chicken stock
1/4 cup heavy cream
1 tsp tomato paste
Salt and freshly ground pepper to taste
1/2 cup fresh raspberries (optional)

Press the chicken breasts with the palm of your hand to flatten them slightly. Heat the butter in a large skillet over moderate heat and sauté the chicken breasts until they are lightly colored on both sides, about 3 minutes per side. Remove from the skillet and set aside. Add the onion to the skillet and sauté it until tender, about
10 minutes. Add the vinegar and boil gently until the mixture has reduced to a syrupy consistency. Whisk in the chicken stock, cream, tomato paste, salt, and pepper. Return the chicken breasts to the skillet and simmer them in the sauce, basting occasionally, until the chicken is just done and the sauce has thickened, about 5 minutes. Transfer the chicken to a serving platter and add the optional fresh
raspberries to the skillet. Heat for 1 minute and spoon the sauce over the chicken.


2 lbs. (lean) ground beef
2 large onions, diced fine
1 6-8 oz. can tomato paste
1 qt. tomatoes
3 dashes Worcestershire sauce
5 tbsp. chili powder
1 tbsp. ground red pepper or paprika
1 tbsp. black pepper
1 tbsp. allspice
1 tbsp. salt
1 tbsp. white vinegar
2 tsp. cinnamon
3 bay leaves
3 cloves garlic, minced, or 1 tsp. garlic powder

Brown beef lightly. Put all ingredients in crock-pot and mix well. Cook for 12 hours or more on LOW. This recipe yields 4 to 6 servings.

The reason you have to cook this recipe so long is because the meat actually breaks up and is very fine. This takes awhile to do on top of the stove or in the crock-pot.

The way Cincinnatians eat this chili is with the main chili but add other things to it like:

Straight chili in a bowl
Chili over spaghetti
Chili, spaghetti and grated cheddar cheese on top (3 way)
Chili, spaghetti, cheese, beans - or - chopped onions (4 way)
Chili, spaghetti, cheese, beans AND chopped onions (5 way)

It is also eaten with a hot dog on a bun with mustard, chili, cheese and onions called a "Coney". You can get it without mustard or onions. You can also have just a chili cheese sandwich without the hot dog.

There is also a DIP you can make with Skyline chili. Spread 8 oz of cream
cheese in a 9 x 13 microwave shallow container. Pour about 12 oz (or more
if desired) of Skyline chili over the cream cheese then sprinkle 8 oz of grated cheddar cheese on top. Microwave on high for about 2 1/2 or 3 minutes (until cheese is melted; or do it in the oven for a bit longer.)


1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 cup butter, softened
3/4 cup sifted powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/8 teaspoon salt
12 almond slices

Lightly grease a 9-inch fluted tart pan with removable bottom or a cookie sheet; set aside.

In a medium bowl stir together flour and cocoa powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, vanilla, almond extract, and salt. Beat until combined, scraping sides of bowl occasionally. Add flour mixture and beat until mixture resembles fine crumbs and starts to cling. Form mixture into a ball and knead until smooth.

Pat dough evenly into prepared pan or pat into a 9-inch circle on the prepared cookie sheet. If desired, use your fingers to scallop the edge. Score into 12 wedges and prick each wedge 3 times with fork tines, making sure to go all the way through the dough. Press an almond slice into each wedge about 1/2 inch from the edge.

Bake in a 325 degree F oven about 30 minutes or until top looks dry. Cool in pan on a wire rack for 5 minutes. If using, remove sides of tart pan. Cool completely on wire rack. Cut into wedges. Makes 12 wedges.

(Similar to Corn Tortillas)

Mix together with a spoon:

2 cups white masa harina*
1 teaspoon salt
1/2 cup boiling water
Add more warm water as needed for a soft dough, about 1/2 - 1 cup.

Knead with wet hands. Divide into 8 roughly equal portions. Pat out each piece into a thin round on a surface floured with more masa harina. Place the chapati, one at a time, on a heated, ungreased griddle. Moisten the top surface of the chapati with a wet paper towel. Flip it when the bottom side is slightly browned. When the second side is slightly browned, briefly place the chapati directly over the flame, browning both sides. Note: It is important that the masa harina be very finely ground.


Corn Nuts

5 cups cooked garbanzo beans
1 tablespoon onion powder (to taste)
1 tablespoon garlic powder (to taste)

Place the beans in a single layer on a nonstick baking pan. While still damp, sprinkle the beans with the seasonings. Bake in a 350ºF oven for about 45 minutes, or until the beans are quite dry and browned. You'll need to loosen the beans from the pan with a spatula periodically during the baking period and turn them a few times. This makes over 5 cups.

Parched Sweet Corn
This was a popular Indian snack made from dried seed corn parched in oil and salted. It is sold in natural foods stores today as cornnuts. This recipe makes about 2 cups.

2 cups sweet dried corn
4 tablespoons corn or sesame oil
sea salt or soy sauce to taste

Place dried corn in a large colander and pour boiling water over them. Drain on cheesecloth or a paper towel. Lightly oil skillet, add the corn, and stir continuously until each kernel is lightly browned. Add sea salt or soy sauce.


Canola oil spray
1/3 cup sliced almonds
1 large egg white, at room temperature
Pinch salt
Pinch cream of tartar
1/4 tsp. rum-flavored extract
2 Tbsp. granulated sugar
3 Tbsp. lightly-packed dark brown sugar
1/2 cup chopped dates
1/2 cup raisins
Set 2 oven racks at top and bottom thirds of oven. Preheat oven to 300 degrees F. Spray 2 non-stick baking sheets generously with oil spray.

In shallow pan over medium-high heat, toast almonds until lightly browned, about 15 minutes, stirring several times. Set aside.

In clean, dry bowl, beat egg white with salt and cream of tartar until soft peaks form. Add rum extract. While beating, gradually sprinkle in granulated sugar. Beat in dark brown sugar 1 tablespoon at a time. Fold in dates, raisins and almonds.

Drop mixture by teaspoon onto baking sheets 3 inches apart, to make 25 cookies.

Stagger pans on separate racks so lower pan is not directly below top pan. Bake cookies 10 minutes. Switch pans to opposite racks. Bake 10 minutes more or until cookies are light brown, firm and feel dry to the touch.

Turn off oven. Let cookies sit in oven 20 minutes. Remove from oven and cool completely on baking sheets. Using metal spatula, gently remove cookies from sheets.

If not served immediately, store in airtight container, with wax paper between layers, up to 3 days. Crisp on the outside and slightly chewy inside on the first day, they later become chewy throughout.


1 tub Milk Chocolate Frosting
2 1/2 cups confectioners' sugar
1 cup pecan halves, divided usage
1 cup semisweet chocolate chips
3 tbsp All-Vegetable Shortening

Combine frosting and sugar in large mixing bowl. Stir until thoroughly blended.

Chop 1/3 cup pecan halves; set aside. Cover each remaining pecan with 1 tablespoon frosting mixture. Roll into 1-inch balls; set aside.

Place chocolate chips and shortening in microwave-safe bowl. Microwave at medium (50% power) for 2 minutes; stir. Microwave additional 30-second intervals, if necessary; stir until smooth. Dip one candy ball into chocolate mixture until completely covered. Allowing excess chocolate to drip, remove with candy dipping fork or slotted spoon to wax paper-lined baking sheet. Sprinkle top with chopped pecans. Repeat until all candy balls are covered. Refrigerate 5 to 10 minutes or allow to stand until chocolate mixture is set.

Makes 3 dozen truffles

More Ways To Create Your Own™:

1. Sprinkle tops with confectioners' sugar and colored sugar crystals for a little bit of sparkle.

2. Add a touch of mint, orange, or almond extract before microwaving chocolate for new flavor combinations.

3. Any nut can be substituted for the pecans.


2 cups powdered sugar
2/3 cups cream or 1 small can (5 fl. oz.) evaporated milk
1/4 cup butter
3 cups (18 oz.) semi-sweet chocolate chips
2 cups miniature marshmallows
2 tablespoons vanilla
1 cup chopped nuts

Microwave Directions:
In large glass bowl, combine sugar and milk.
Microwave on full power for 3 minutes; remove and stir.
Return and cook an additional 3 minutes on full power.
Add butter, marshmallows, chocolate and vanilla. Mix well. Stir in nuts.
Pour into a buttered 8" x 11" pan.
Chill and cut into small pieces. Makes 2 pounds.

Conventional Method:
Combine powdered sugar and milk in a heavy bottom pan.
Stir constantly and bring to a boil. Boil for 1-1/2 minutes.
Stir in butter, marshmallows, chocolate chips and vanilla. Mix well. Stir in nuts.


1/4 cup nonfat plain yogurt
2 tablespoons lime juice
2 teaspoons grated fresh ginger
2 cups chopped, cooked chicken breast
1 cup snow pea pods, long-bias cut
2 stalks celery, thinly sliced (about 1 cup)
1 tablespoon very thinly sliced red onion

Combine yogurt, lime juice, and ginger in a medium bowl. Add chicken, stirring to coat. Cover and chill for at least 30 minutes. Toss pea pods, celery, and onion together. Arrange vegetable mixture in four salad bowls. Top with chicken mixture. Makes 4 servings.


1 cup dried white beans (1 cup cooked)
4 cups peeled and cubed pumpkin or winter squash
1 1/2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 large garlic clove, minced
1/2 cup chopped celery
1 tablespoon minced or grated fresh ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3 cups reserved bean stock or bean stock and water
1 1/2 cups coconut milk
1 cup orange juice
Salt and freshly-ground black pepper, to taste

Sort through, rinse, soak, and cook the beans by your preferred method.

While the beans are cooking, steam the pumpkin or squash until it is very tender.

While the squash is steaming, heat the oil in a soup pot over medium-high heat. When hot, add the onions, garlic, and celery and slowly cook until the onions are very tender and slightly browned. Stir In the ginger, cinnamon, nutmeg, and cardamom and cook 2 minutes.

Drain the beans, reserving 3 cups of stock. (Add water if necessary to make 3 cups of liquid). Puree the beans, squash and onion mixture, reserved stock, coconut milk, and orange juice in a blender or food processor. Return the soup to the pot and season with salt and pepper. Reheat and serve. Serves 4-6.


4 bone-in chicken breast halves, skin removed
1 cup Swanson(R) Chicken Broth
1 tbsp. chopped fresh parsley
1/2 tsp. garlic powder
1/2 tsp. dried rosemary leaves, crushed

1/4 tsp. dried thyme leaves, crushed
2 large sweet potatoes, cut up
2 cups fresh OR frozen whole green beans

Cook chicken in nonstick skillet until browned. Add broth, parsley, garlic powder, rosemary, thyme, potatoes and beans. Heat to a boil. Cover and cook over low heat 20 min. or until done. Serves 4.


6 cups concord grapes
1 1/4 cups sugar, or to taste
1 Tablespoon lemon juice
3 Tablespoon cornstarch
Pastry for 9- inch two crust pie

Wash and stem grapes. Squeeze the pulp out of the skins. Heat pulp to boiling point, or until seeds can easily be separated from the fruit. Press pulp through a coarse sieve. Discard seeds. Combine pulp, skins* sugar, lemon juice and cornstarch; mix well. Spoon into bottom of unbaked pie shell. Add a top crust. Make slits in top crust and brush with a little milk. Bake in a preheated 425 degree oven for 15 minutes. Lower heat to 400 degrees and continue baking for 25 minutes or until nicely browned.

*You can chop the skins in the blender. There is too much filling for one pie so
you can freeze the extra filling and use at a later time.

Servings 4

2 tbsp. olive oil
1 1/2 lbs. cubed pork (or skinless, boneless chicken)
1-1/2 tbsp. garlic, chopped
1 med. onion, diced
2 oz. chopped canned jalapeno
8 oz. chopped canned green chilies
15 oz. canned chicken broth
15 oz. water
28 oz. canned tomatillos, drained and crushed
1 tbsp. oregano
1/4-tsp. black pepper
1 tsp. cumin
1/4 tsp. crushed red pepper
1-1/2 tbsp. ancho chili powder

Brown the meat and onion in the olive oil, add garlic and cook for 1 more minute. Add remaining ingredients. Simmer for 1-2 hours, depending how thick you like it.

Serve with warm tortillas and a frozen Margarita.


16 cups sliced green tomatoes
1/4 cup coarse salt
1/2 Tbsp. powdered alum
3 cups vinegar (5% acidity)
4 cups sugar
1 Tbsp. mixed pickling spice
1/2 tsp. cinnamon
1/2 tsp. whole allspice
1 Tbsp. mustard seed

Sprinkle sliced tomatoes with salt and leave covered overnight at room temperature. Drain. Pour 8 cups boiling water with the alum over tomatoes. Let stand 20 minutes then drain, cover with cold water and drain again. Combine vinegar, sugar and 1 cup water. Tie spices in cheesecloth and add. Bring to a boil, pour over tomatoes and let stand overnight. Drain liquid into a saucepan and bring to a boil. Pour back over tomatoes and let stand overnight.

Bring tomato mixture to a boil and pack into clean pint mason jars. Seal immediately and process 5 minutes in boiling water bath.

Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish. Serves 4

2 tomatoes, peeled, sliced 3/4" thick
1 red onion, sliced 1/2" thick
1 yellow bell pepper, cut in half, seeded
1/2 jalapeno, seeded, ribs removed
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
1 pinch salt
1/8 teaspoon cracked peppercorns

Grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft and the pepper's skin has blistered and browned. Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3" dice) and put them in a small bowl. Add the cilantro, lime juice and seasoning. If you want more spice to the salsa add a little more spice mix. Best if eaten right away. Make as close to serving time as you can.


6 potatoes, cubed
2 onions, finely chopped
1 carrot, finely chopped
2 stalks celery, chopped fine
5 cubes of chicken bullion
1 tsp. parsley
2 quarts water
1 Tbsp. salt
1 tsp. pepper
1/2 cup butter
1 can evaporated milk (save for later)

Combine all ingredients except for the milk, cook one hour. Then in a bowl combine and mix:

2 cups flour
1 egg
1 cup milk
1 tsp. salt

Drop flour, egg, milk and salt mixture by tsp. into boiling soup. Cook for 45 minutes then take off heat, add evaporated milk, and serve. You can add about 1 to 1 1/2 cups finely chopped ham which would really make this a meal in itself. You can use fried bacon in place of the ham.


1 1/4 cup plus 2 tsp. flour
3/8 lb. butter
2 egg yolks
1/3 cup sugar
1/2 tsp. baking powder
grated rind of 1 lemon
pinch of salt
1 1/2 tsp. sour cream
2 whole eggs, separated
1/2 lb. farmer's cheese (or if not available, very well drained cottage cheese, pushed
through a fine sieve)
1/2 cup vanilla sugar (cut vanilla bean lengthwise, scrape out seeds, mix with
powdered sugar, add bean and store in an airtight container)
1 tsp. lemon juice
flour for pastry board
1 whole egg, beaten

Preheat oven to 375F.

Cut cold butter into flour (just like pie dough). Add yolks, sugar, baking powder, lemon rind, salt and sour cream. Mix very fast. Place 3/4 of the dough in 9" square baking pan. Spread it out quickly with your fingers, or a water glass. Bake it for 10

Make the filling:
Mix cheese, egg yolks, vanilla sugar, 2 tsp. flour and lemon juice. Finally fold in the stiffly beaten egg whites. Spread the filling over the half-baked pastry. Flour the table and roll out remaining 1/4 of the dough. Cut into thin strips. Place strips in a latticework patterns on top of filling. Beat whole egg with 1 tsp. water and brush strips with egg wash. Bake 30 minutes. When it's cool, cut into squares.

This dough is used for dozens of desserts in Hungary, with different fillings. You have to work fast, handling the dough with hands as little as possible.


8 Tbsp butter
5 eggs
1 cup sugar
3/4 cup lime juice
Grated zest of 5 limes
2 cups heavy cream

Melt the butter in a pot set over, not in, simmering water. Beat the eggs and sugar in a bowl until light and fluffy. Stir into the melted butter and cook gently, stirring constantly, until the mixture thickens to a custard consistency, about 8 minutes. Remove from the heat, stir in the lime juice and zest, and cool to room temperature.
Whip the cream until it is very stiff (just before it turns to butter), and fold in the lime mixture. Pour into 6 to 8 serving cups (like goblets) or a serving bowl and chill for at least 2 hours before serving. Serves 6 to 8.


1 lb. cooked lobster meat, sliced
2 tablespoons butter or margarine
2 tablespoons chopped green bell pepper
2 tablespoons flour
3/4 cup chicken broth
1/4 teaspoon curry powder
1 (8 ounce) can pineapple chunks, drained
1/4 cup diced water chestnuts
1/4 cup cashew nuts

Melt butter in saucepan. Sauté green pepper in butter until tender, about 5 minutes. Stir in flour. Gradually stir in broth and curry powder. Cook over low heat, stirring constantly until mixture thickens.

Stir in pineapple chunks, water chestnuts, cashew nuts and lobster pieces. Heat thoroughly. Serve with seasoned rice.


4 Maine lobster tails
1/2 cup melted butter
8 squares phyllo dough (8"x 8")
1 Tablespoon garlic salt
2 teaspoons black pepper
4 each skewers, metal or wood
1 recipe Red Pepper Sauce – follows

Remove lobster meat from tail in one piece and rinse in water. Slide a metal or wooden skewer through the tails (one each length wise). Brush each with butter and season with the garlic salt and pepper. Grill lobster skewers over medium heat turning often. Grill approximately 5 minutes. Meat should be opaque.

Remove from grill and remove skewers. Lay sheets of phyllo dough out flat in 2's. Brush with butter and place a tail in each. Wrap in a burrito fashion and then brush outside of wrap with butter.

Place on a baking sheet and bake at 350 for about 15 minutes until phyllo wraps are golden brown and crispy. Serve with Red Pepper Sauce (recipe below).

Red Pepper Sauce

2 red bell peppers, chopped
1 can chicken broth (10 oz.)
1 pint heavy cream
2-4 dashes Tabasco sauce
2 Tablespoons paprika, divided
4 cloves garlic, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon salt
1 teaspoon cayenne pepper
2 Tablespoons butter
2 shallots, diced

In a pan, melt butter. Add 3/4 of the red peppers, all the shallots and garlic. Sauté until half cooked and add the stock. Bring to a boil and reduce by 1/2.

Remove and put in a blender and blend on high. Strain sauce and return to heat. Add cream and reduce by 1/2. Add basil, salt, 1 Tablespoon of the paprika, cayenne pepper and Tabasco. Simmer for approximately 2 minutes and serve.

For presentation, cut wraps in a diagonal motion, (about three different pieces per wrap). Place on plates (one tail per serving). Pour Red Pepper Sauce over lobster wraps.

Garnish with the unused red peppers and rest of the paprika.

Serves 6

1 cup tequila, Cuervo Gold
1 cup limeade frozen concentrate
1 cup beer

Fill your blender nearly to the top with ice cubes, add the tequila and frozen limeade straight from the can and blend until smooth. Pour the beer into a decanter and add the frozen mix to it. Stir. Pour into salted glasses and enjoy !!!

NOTE: Do not put the beer into the blender! What a foamy mess you'll make. I know!


4 - 6 6-inch submarine rolls
18 - 20 prepared meatballs
1 26-oz. jar spaghetti sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded

Cut each submarine roll in half lengthwise. Hollow out the middle portion of each half of each sub roll. Combine meatballs and spaghetti sauce in a saucepan and simmer for 10 minutes. Place 3 meatballs, sliced in half, in each sub roll and top with mozzarella cheese and Parmesan cheese. Place in a 450-degree oven until cheese melts.


1 3 lb chicken, cooked and deboned
1 medium onion, chopped
1 can Rotel tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth, 14 1/2 oz
1/2 to 1 lb Velveeta Cheese, cubed
cayenne pepper
1 med size bag Doritos, any flavor

Place cubed chicken in oblong baking dish. Salt and cayenne pepper to taste, (remember that cayenne pepper is very hot, so a little goes a long way). Place chopped onion and cubed cheese over top of chicken. Mix soups, broth and Rotel together. Pour 1/2 of this mixture over chicken mixture. Crush Doritos and put 1/2 over soup mixture. Pour rest of soups in and top with rest of Doritos. Bake at 400° for 30 minutes.


1 cup canned or fresh pumpkin puree
1/2 cup applesauce
2 tbsp honey
1 tsp grated lemon zest
1/4 tsp pumpkin pie spice

Stir all ingredients together in 4-cup glass measure. Cover with plastic wrap, leaving one corner open for vent. Microwave on HIGH power until thick, 3-5 minutes. Let cool to room temperature, then store covered in refrigerator. Makes 1-1/2 cups.


1 Tbsp peanut oil
1 large clove garlic, minced
1 small chili pepper, minced (or to taste)
1 slice fresh gingerroot about 1/3”/1cm thick, minced
6 oz. green beans, topped and tailed
6 oz. asparagus, cut into 3”/7-8cm lengths
6 oz. snow peas (mangetouts)
1 small zucchini (baby marrow), sliced into half moons
3/4 cup coconut milk
2 Tbsp nuoc mam fish sauce
1 Tbsp curry paste or powder
1 Tbsp tamarind paste or powder
soy sauce to taste

1 bunch fresh cilantro (coriander leaves, Chinese parsley), chopped

Heat a large frying pan and add the oil. When it is very hot, add the garlic, chili pepper and gingerroot; stir fry until starting to turn golden. Add the vegetables and stir fry until crisp tender. Add the coconut milk and simmer 5 minutes; do not allow to boil. Stir in nuoc mam, tamarind, curry paste or powder and soy sauce. Simmer another minute or two to blend the flavors. Serve garnished with the chopped cilantro.

If you can get Vietnamese coriander and Thai basil, use them generously for garnish.

Tamarind paste and curry paste, both sold in Asian markets and better spice stores, taste considerably better than their powdered counterparts; use them if you have access to them. Nuoc mam is a fermented fish sauce essential in Southeast Asian cooking, and available in the same places.

Do not confuse coconut milk and coconut cream. Coconut milk is 100% coconut; it is not sweetened, and it is what Asian cooks use. Coconut cream is heavily sugared and used to make daiquiris and other sweetened cocktails. Do not allow coconut milk to boil. Serves 4-6.


1/2 cup cream sherry or orange juice
1 stick cinnamon
2 whole cloves
2 whole allspice
Peel of 1 lemon
Peel of 1 orange

3 pears, diced
3 tart apples, diced
4 oz. cranberries
6 oz blackberries

Simmer spices and peels in the sherry for 10 minutes, covered, then let sit overnight to macerate.

Strain spices and peels out of sherry and simmer the fruit, except the blackberries, covered, about 20-30 minutes, until the fruit is soft. Add blackberries and simmer an additional 5-10 minutes. Add additional sherry as needed.
Crème Anglaise

1 cup light cream or whole milk
4 egg yolks
1/4 cup granulated (caster) sugar
1/2 tsp pure vanilla extract

Half fill a large bowl with ice cubes and toss them well with a pinch of salt and a little water.

Scald the milk in a saucepan together with the zest of 1 orange. Strain out the zest after it has steeped a few minutes.

In another pan, stir together the yolks and sugar with a wooden spoon. Do not whisk; do not allow to foam. When smooth, slowly add the milk a tiny bit at a time to prevent curdling.

Put the pan on the stove over very high heat, stirring thoroughly and quickly all the while with the wooden spoon. Keep the spoon in contact with the bottom of the pan at all times. Let it continue to cook and thicken until it reaches 165 F. Remove from the stove and start whisking vigorously using a balloon whisk. Whisk at least 2 minutes, until you can draw the tip of your finger through the surface of the crème anglaise and leave a clear line. Plunge the bottom of the pan into the bowl of ice at this point and add enough cold water to bring the level up to near the top of the bowl.
Whisk until the temperature of the mixture drops to 155 F. Stir in the vanilla. Stir from time to time to prevent skin forming on the surface until the crème anglaise is completely cool. Cover and refrigerate until you are ready to use it.

At serving time, divide the stewed fruit among bowls and top with crème anglaise. Serves 4-6.


1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 16-ounce can diced tomatoes
2 cups vegetable stock or water
Salt, to taste
1/2 cup dried apricots
1/4 cup raisins
Zest of 1 lemon
2 1/2 cups cooked or canned chickpeas, rinsed if canned
2 tablespoons minced fresh cilantro or parsley
6 cups hot cooked couscous or rice

Heat the oil in a large saucepan over medium heat until hot. Add the onion and carrot and cook, covered, for 5 minutes, or until softened. Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.

Meanwhile, soak the apricots in hot water for 20 minutes, then drain and finely chop. Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended. Stir in the cilantro or parsley and serve over couscous or rice. Serves 4-6.

2 servings

2 cups chicken broth or stock
1 1/2 sm. Dried green chili peppers, finely chopped
1/4 cup Each diced green bell pepper and onion
3 tbsp. Chunky-style peanut butter

In 1-quart saucepan heat the broth, add chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover and let simmer until vegetables are tender, about 10 minutes.

Reduce heat to lowest possible temperature, add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended. Makes 2 servings.

Serves 11

2 tablespoons olive oil
1/2 teaspoon garlic, chopped
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 red jalapeno
1 green jalapeno
1 Anaheim pepper
2 serrano peppers
1 caribi pepper
1/2 red onion
3 tomatoes, large
1 cup tomato sauce
2 cups beef stock or broth
1 1/2 tablespoons arrowroot
1 1/2 tablespoons water

Remove the stems and seeds from all the peppers and chop them along with the onion and tomato into a small dice.

In the olive oil, sauté the chopped peppers, onion, tomato and garlic for 5 minutes. Add the tomato sauce and elk stock and bring to a boil.

Simmer the sauce for 30 minutes until the vegetables are soft and broth is rich. Strain out all of the vegetables and return the sauce to the stove. Bring it to a boil.

While the sauce is coming back to a boil, combine the cornstarch and water to make a lump free slurry.

Once the sauce has come to a boil add the slurry to the sauce and allow to thicken.

Note: You can save the vegetables that you strain out of the sauce, purée them and put them into small freezer bags. Use the mixture to season mayonnaise, add zip to chili or taco meat.


1 and 2/3 cups all-purpose flour
2 and 1/3 cups quick-cooking oatmeal
1 cup brown sugar
1/2 tsp. cinnamon
Pinch of salt
1 tsp. baking soda
1 cup butter, softened

1 cup caramel syrup
1/4 cup flour
1/3 cup pecans, chopped
1 cup semi-sweet chocolate chips

Combine all crust ingredients in a large bowl and mix well. Place half of the mixture in the bottom of a greased 13 x 9-inch baking pan. Press evenly along bottom of pan. Bake at 350 degrees for 10 minutes. Meanwhile, combine caramel, flour, pecans and chocolate chips and mix. Remove crust from oven and pour caramel mixture over crust and spread evenly. Sprinkle remaining crust mixture over the top and bake for about 20 minutes more at 350 degrees. Allow to cool and refrigerate for several hour before cutting into squares and serving.

The Skinny: Use your favorite sugar substitute, fat-free caramel syrup and fat-free or low fat chocolate chips.


2 lbs of spaghetti broken into thirds
1 large bottle Italian salad dressing
1 bottle Schillings Salad Supreme seasoning (entire bottle)
1/2 cup parmesan cheese, grated

Cook spaghetti and drain, add dressing, seasoning and cheese and mix to blend well. Put in fridge overnight to marinate. The next morning add the following and mix well.

2 bell peppers, diced (any color/s)
1 large can of mushroom pieces, drained
2 cans sliced black olives(4oz. size)
2 cucumbers, diced
4 large tomatoes, diced
1 red onion, diced

Serve with crusty baguettes or individual rolls. This salad serves 12. You can add canned beans (garbanzos, black beans, kidney) and diced cheese to stretch it further. But it does make 2 heaping 9x13 pans full of salad. [Top Secret Recipes has a clone for the seasoning. http://www.topsecretrecipes.com ]

(For Satay)

1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup tamari (or substitute low-sodium soy sauce
1/4 cup fresh lemon juice (approx. 1 large lemon)
4 cloves garlic; minced
8 cilantro sprigs; minced
1 whole dried red chili pepper; minced
2 tsp. chopped fresh ginger

Combine all ingredients in a blender or food processor. Blend well to emulsify, adding a few drips of water if the mixture is too thick. Marinate beef or chicken (or pork) overnight.
Notes: The traditional thick dipping sauce for satay, the Indonesian skewered beef (or chicken or pork) dish, is the inspiration for this marinade. To create satay skewers, thread thin, 1-inch-wide slices of marinated beef or chicken (or pork) onto wood skewers and grill them 2 minutes per side over red-hot coals. Serve the marinade as a dipping sauce, if desired.


2 pounds lean ground beef
1 large onion, chopped
2 cloves garlic, minced
2 medium cooking apples, cored and diced
3 tomatoes, chopped or 1 14-oz. can of diced tomatoes
3 - 4 jalapeno peppers, seeded and chopped
1/2 cup raisins
1/3 cup green olives, sliced
1 tsp. ground cumin
1 tsp. oregano
Pinch of ground cloves
Pinch of ground cinnamon
Salt and pepper to taste
1/2 cup slivered almonds

In a large skillet, brown ground beef, add onion and garlic and cook for several minutes. Add remaining ingredients and simmer for about 20 minutes. Serve with hot cooked rice and/or beans. The combination of flavors and textures in this dish makes for a very unique taste and presentation.


4 - 6 pork chops (boneless is best)
2 large russet potatoes, thinly sliced
1 can (10.75 oz) French onion soup
1 can (10.75 oz ) cheddar cheese soup

Preheat oven to 350 degrees.

Spray 9 X 13-inch baking dish with nonstick cooking spray. Layer sliced potatoes in baking dish. Lay pork chops on top.

In bowl, combine the two soups; blend well. Pour over pork chops. Cook for 1 hour.
Note: This meal is great served with something light, like a green salad.

Serves 4

1 teaspoon garlic, finely chopped
1/2 cup Rose's Lime Juice
3 teaspoons cayenne pepper
3 tablespoons fish sauce
2 tablespoons soy sauce
6 teaspoons sugar

Combine the ingredients in a bowl and whisk to incorporate.


1 tablespoon vegetable oil
2 garlic cloves, minced
3 cups fresh corn kernels (about 6 ears, also can use frozen)
2 cups diced peeled ripe mango (about 2 pounds)
1 cup chopped red onion
1 cup chopped red bell pepper
1/3 cup fresh lime juice
3 tablespoons chopped fresh cilantro
? teaspoon salt
? teaspoon ground cumin
1 drained canned chipotle chili in adobo sauce, chopped
2 (15 oz.) cans black beans, drained and rinsed

Heat oil in large nonstick skillet over medium high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place the corn mixture in a large bowl. Add mango and remaining ingredients; stir well.


1 (2-pound) lean boneless rump roast
5 cups water
1 cup cider vinegar
1 medium onion -- thinly sliced
6 black peppercorns
4 whole cloves
4 whole allspice
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1 cup chopped onion
1/2 cup diced carrot
1/2 teaspoon sugar
1/4 cup all-purpose flour
3 tablespoons water
Finely shredded carrot -- (optional)

Trim fat from roast. Place roast in a large bowl; set aside. Combine water and next 6 ingredients in a saucepan; bring to a boil. Pour hot mixture over roast; cover and marinate in refrigerator for 2 days, turning roast twice each day. Remove roast from marinade; reserve marinade.

Pat roast dry with paper towels. Sprinkle salt and pepper over roast. Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add roast; brown
on all sides. Remove roast from pan, and set aside. Recoat pan with cooking spray. Add chopped onion and diced carrot; sauté 3 minutes or until crisp-tender. Stir in sugar. Add roast and reserved marinade. Bring to a boil; cover, reduce heat, and simmer 1 hour. Turn roast over; cook an additional hour or until tender.

Remove roast from pan; set aside, and keep warm. Strain cooking liquid through a sieve into a bowl, and discard solids. Return cooking liquid to pan. Place flour in a bowl, and gradually add 3 tablespoons water, stirring with a wire whisk until blended; add to cooking liquid. Cook over medium heat 10 minutes or until slightly thickened. Cut roast into 1/4-inch-thick slices, and arrange on a serving platter. Pour a small amount of cooking liquid over roast. Garnish with shredded carrot, if desired. Serve with remaining cooking liquid. From Real Food 4 Real People ©


18 ounces pineapple chunks in light syrup
30 ounces kidney beans -- canned
1 pound reduced fat Polish Kielbasa -- cut 1 inch thick
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons flour

Mix all ingredients in slower cooker or crock pot. Cook on low setting for 5 hours or high setting for 3 hours. Stir occasionally. Serves 6.


1 pound boneless pork shoulder roast
1 clove garlic, minced
1 tablespoon cooking oil
4 medium carrots, cut into 1/2-inch pieces (2 cups)
2 medium potatoes, peeled and cubed (2 cups)
1 12-ounce can (1-1/2 cups) beer or 1 1/2 cups apple juice
1/4 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 28-ounce can tomatoes, cut up
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese
1/3 cup yellow cornmeal
1 teaspoon baking powder
Dash pepper
1 beaten egg
2 tablespoons milk
2 tablespoons cooking oil
2 tablespoons shredded cheddar cheese

Cut pork into 1-inch cubes. In a large skillet brown pork and garlic in hot oil. Drain well.

Meanwhile, in a 3-1/2- or 4-quart crockery cooker combine carrots, potatoes, beer, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat and undrained tomatoes. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 to 5 hours.

In a medium mixing bowl stir together flour,1/2 cup cheddar cheese, cornmeal, baking powder, and pepper. Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just until combined.

If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (do not lift cover). Sprinkle dumplings with 2 tablespoons cheese. Makes 4 servings.


2 tbsp fresh lime juice
2 tsp vegetable oil
2 medium garlic cloves, crushed
2 tsp chili powder
2 tsp ground cumin
1/2 tsp table salt
1 lb- lean flank steak, trimmed of all fat
1 medium sweet red peppers, seeded and thinly sliced
1 large onion thinly sliced
2 tbsp cilantro, chopped (optional)

In a small bowl, combine lime juice, 1 1/2 teaspoons of oil, garlic, chili powder, cumin and salt. Rub mixture all over steak; wrap and refrigerate at least 6 hours or overnight.

Preheat grill. Unwrap steak and grill over medium hot coals until desired doneness, about 8 to 10 minutes per side for medium. Flank steaks taste best served pink in the middle; if cooked too long, they get tough.

Allow meat to rest 5 minutes. Meanwhile, heat remaining 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat; stir-fry pepper and onion until tender-crisp.

To serve, thinly slice steak diagonally across the grain and arrange on a serving platter. Top with onion mixture and sprinkle with cilantro, if desired. Serves 4. (Weight Watchers Points per serving: 5)


1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Vegetable oil
Maple syrup

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.


1/4 cup extra virgin olive oil
1 large sweet onion, peeled and chopped
1/3 pound shallots, peeled and chopped
1 pound baby spinach, coarsely chopped
1 8-oz. block of cream cheese, softened
1 8-oz. container sour cream
Salt and pepper to taste

Sauté onions and shallots in olive oil until golden brown, add spinach and cook until wilted. Remove from heat and allow mixture to cool. Place spinach mixture in a bowl and add cream cheese, sour cream and salt and pepper. Chill before serving; serve with crackers or crispy bread.


1 lb yellow squash -- chopped (about 4 small)
1 whole onion -- chopped
3 tbsp butter or margarine
2 whole eggs -- beaten
1/2 cup cheddar cheese, shredded
1 tsp salt
1 cup milk
1 cup cracker crumbs -- (saltines)
dash pepper

Preheat oven to 375 F.

Combine squash, onion, & butter in a skillet. Sauté until squash is tender, then coarsely mash with fork. Add remaining ingredients. Pour into greased casserole dish. Bake at 375 degrees until a knife inserted near center comes out clean. Let sit 5 min. before serving.


1 1/2 lb fillet of sea bass or any white fish
6 medium Chinese dried mushrooms (or any dried mushrooms)
2 oz Chinese ham (or any ham)
6 stalks spring onions (scallions)
6 slices shredded fresh ginger
1/2 cup peanut oil
1 clove garlic

1 egg white
1 teaspoon corn flour (cornstarch)
1/2 teaspoon sesame seed oil
1/8 teaspoon pepper
1/2 teaspoon salt

1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon sugar
1 teaspoon sesame seed oil
1 teaspoon Chinese yellow wine
1 cup chicken stock

Clean the fish and cut it into slices. Mix the marinade, add the fish pieces and set aside. Soak the Chinese dried mushrooms in hot water for 30 minutes. Remove and discard the stems and cut each mushroom into three or four slices. Set these aside.

Cut the ham into thin slices, about the same size as the fish pieces and set aside.
Cut four of the spring onions, into 1-inch pieces, using only the white part and the part immediately next to it, discarding the roots and discolored stalks. Place the remaining two onions on a large plate.

Arrange the fish, ham and mushrooms in layers - one piece of fish, one piece of ham, one piece of dried mushroom - on top of the onions until all the fish, ham and mushrooms are used. Sprinkle the chopped onions and shredded ginger on top of them.

Bring 4 cups water to the boil in a wok. Put a wire rack in the wok and put the plate on top. Steam vigorously over a high heat for 5~7 minutes only. Remove the plate of fish from the wok, drain and set aside. Heat the oil in a pan. Add the garlic but remove it when it has browned, and discard it. Pour the oil over the fish, draining away any excess from the plate. Add all the sauce ingredients to a pan, stir and bring to the boil. Pour over the fish and serve hot.


1 box of yellow cake mix
4 sticks of butter (yes, 1 lb.)
4 eggs
1 pkg of Philadelphia cream cheese (8 ozs.)
1 box of powder sugar (16 ozs.)

Mix cake mix, 2 sticks of melted butter, and 2 eggs pour into a greased 11x13 pan.

Mix 2 sticks of butter, 1 box of powder sugar, cream cheese and 2 eggs. Pour over cake mix. Bake at 400 for 50 minutes.


3 beaten eggs
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup sugar
3 tablespoons sunflower (or regular) margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup roasted, salted sunflower kernels
1 unbaked 9-inch pie shell

In a large bowl, beat together eggs, brown sugar, corn syrups, sugar, margarine, vanilla, and salt.

Spread sunflower kernels evenly in the bottom of the unbaked pie shell. Pour in the sugar mixture.

Bake in a 350 degree F oven for 50 to 60 minutes or until center is almost set (it will jiggle slightly). Cool on a wire rack. Makes 8 servings.


1/2 small head red cabbage, shredded
1 wedge white cabbage, shredded
3 stalks celery, very thinly sliced
4 oz. red radishes, very thinly sliced
2 large carrots, shredded

1/2 cup mayonnaise
1/2 cup buttermilk or plain yogurt
Juice of 1/2 lemon
Handful fresh dill, chopped
Salt and freshly ground black pepper

Use either a mandoline or a food processor fitted with the 1mm blade. Cut the cabbage into manageable chunks and shred. Slice the celery and radishes with the same blade. Shred the carrots into long, very thin strings.

Beat together the mayonnaise, buttermilk or yogurt, lemon juice and dill; add salt and pepper to taste. Toss with the vegetables. Place in a glass or pottery bowl and cover. Refrigerate at least an hour before serving. Excellent if refrigerated overnight. Serves 4-6.


1 lb. beef sirloin OR top round strips for stir-fry
1 tbsp. olive oil
1 medium onion, chopped
1 small green pepper, chopped
1 tsp. ground cumin
1 tbsp. all-purpose flour
1 cup Chunky Salsa
1 can (14 oz.) Beef Broth
Assorted Toppers

Cut beef strips crosswise into small cubes. Heat oil in nonstick saucepot. Add beef and cook until browned and juices evaporate, stirring often. Add onion, green pepper and cumin and cook until pepper is tender-crisp. Stir in flour and cook 1 min. Add salsa and broth. Heat to a boil. Cook over low heat 20 min. or until done. Serve with Assorted Toppers. Serves 4.

Assorted Toppers: Shredded Cheddar cheese, chopped green onions and Pace(R) Chunky Salsa.

This wonderfully pungent soup can be made with almost any cooked bird meat. You can even make it with cured and smoked duck meat. Serves 6

1 1/2 cups cooked chicken meat
1/2 teaspoon garlic, chopped
1/8 cup lime juice, fresh squeezed is best
1-tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons sugar
1/2 teaspoon cayenne pepper
3 1/2 cups chicken stock, strained for clarity
1 14 oz. can straw mushrooms
1 1/2 ounces cellophane noodles
8 each baby carrots, sliced thinly
1 stalk celery, thinly sliced on a bias
2 teaspoons red bell peppers, small dice
2 teaspoons red onions, diced
1 each scallions, thinly sliced
pungent Thai sauce for soups (recipe within this collection)

If you have time, prepare the stock a day ahead, so that it can be chilled overnight. Remove any hardened fat that will have settled to the top of the stock. Reheat the stock and strain it for clarity. Or use canned broth.

Place the cooked chicken meat in a bowl. Combine the garlic, lime juice, fish sauce, soy sauce and sugar and stir briskly to dissolve the sugar. Pour it over the cooked meat and stir to coat. Allow to marinate for an hour at least.

Open the can of mushrooms and add the broth to the stock, bring both to a boil. Once boiling, add the cellophane noodle and fresh vegetable and boil for about 8 minutes or until the noodles succumb to the tooth.

Add the mushrooms. Lift the meat out of the bowl with a slotted spoon and add it to the stock. Bring the soup back to a boil and remove from the heat. Stir and taste. You can adjust the intensity of the soup by adding some or all of the marinade. Personally, I add it all!

Serve this soup in clear bowls if you have them with the pungent Thai sauce listed below on the side. Caution, add a little at a time until you have the right heat for you.


1/2 cup butter
3/4 cup green pepper (optional)
1/3 cup onion
1 (17 ounce) can cream style corn
1 (17 ounce) can whole kernel corn, undrained
3 eggs, well beaten (or egg substitute)
1 (8 and 1/2 ounce) package corn muffin mix (Jiffy brand is good)
1 cup shredded cheddar cheese

Spray 2 quart casserole with nonstick cooking spray. In a small skillet, melt butter. Add green pepper and onion; sauté until crisp tender. In a large bowl, combine cream style corn, whole kernel corn, eggs and corn muffin mix; blend well. Add onion mixture; mix well. Pour into casserole; sprinkle with cheddar cheese on top. Bake at 350 degrees for 55 - 65 minutes or until firm and set. Let stand 5 minutes before serving.


2 whole vanilla beans
1 1/2 cups brandy (or vodka)
1/2 cup water
1 cup granulated sugar

In a one quart glass jar with a tight fitting lid, combine the vanilla beans and the brandy. Cap and allow to sit for three weeks shaking every day.

At the end of the three weeks combine the sugar and water in a saucepan and
bring to a boil over medium heat stir constantly. Now add this to vanilla bean brandy mixture.

Allow to sit another 4 weeks, shaking every day. Strain through cheese cloth and use as you would use purchased vanilla extract. Makes 3 cups Note: Most recipes do not include the water and sugar. Ergo, leave it out if you wish.


3/4cup ketchup
1/2cup prepared horseradish
1/2lemon, juiced
Tabasco to taste
Cayenne to taste.

Mix the ketchup, horseradish and lemon juice in a bowl. Add Tabasco and cayenne pepper to taste.

Serves 4

4 boneless chicken breasts
sesame marinade (see below)
3/4 cup wasabi sesame dipping sauce (see below)

Prepare the marinade according to the recipe. Set a little of the sauce aside. Marinate the chicken for 45-60 minutes at room temperature.

Once the chicken is in the marinade, begin the Wasabi sesame sauce.

Grill the chicken for 4-5 minutes on each side, on your grill until browned and the meat is firm. Serve chicken on 4 warm plates with some steamed or fried white rice.

Drizzle a little of the reserved sauce over the chicken and serve some on small plates or in a small dipping bowl on the side of each.

Sesame Marinade
Serves 4

1/2 cup white wine
1/2 cup soy sauce
1/4 cup peanut oil
1/4 cup sesame oil
1 tablespoon Mirin, sweet rice cooking wine
3 tablespoons sesame seeds
1 tablespoon dry mustard
1 teaspoon cracked peppercorns
1 tablespoon fresh garlic, chopped
2 tablespoons fresh ginger root, grated
2 scallions, chopped

Combine all ingredients in a bowl and stir to incorporate. This marinade can be made ahead of time and stored in the refrigerator.

For whole birds, like chicken or pheasant, allow at least 3 hours marinade time. For red meat steaks, allow 45-60 minutes.

Use the marinade to baste meats on the grill for a moist, more flavorful product.

Wasabi Sesame Dipping Sauce
Serves 4

You can adjust the heat of this sauce simply by adding or subtracting the Wasabi paste.

2 tablespoons Wasabi or Japanese Horseradish Powder
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 lemon, juiced
1 tablespoon toasted sesame seeds

Mix the Wasabi powder with enough cold water to make a stiff paste. Let it mature for 30 minutes to develop its heat. Whisk in the soy sauce, oil, and lemon juice.

Add the sesame seeds just before serving. Serve the sauce on flat plates so your guests can roll their food in it, Japanese style.

Serves 4-6

2 8-oz. packages Cream Cheese, cubed
1/4 cup fresh Lemon Juice
1 tsp. Granulated Sugar
3 Tbs. Wasabi Sauce
1 clove Garlic, minced
2 cups Crab Meat, rinsed
Dash or two of Tabasco Sauce
Crusty French Bread for dipping, torn into small pieces

Cut the cream cheese into 1-inch cubes for easier softening, and place in a saucepan over low heat. Add the lemon juice and sugar to the softening cream cheese and remove from the heat to blend well.

Stir in the Wasabi Sauce and minced garlic. Gently blend in the crabmeat as you mix well. Spoon the warm dip into a shallow baking dish and add a dash of tabasco sauce, to your taste.

Broil for 5 to 8 minutes or until browned. Serve immediately with crusty French bread pieces for dipping.


Rind of one large watermelon
1/4 cup salt
4 cups water
8 cups sugar
4 cups cider vinegar
2 tbsp whole cloves
5 sticks cinnamon]
2 tbsp whole allspice.

Peel and remove all green, red and pink portions from rind. Cut into 1-inch cubes. Soak overnight at room temperature in salt and water solution. Drain thoroughly. Cover with clean cold water and simmer until rind is almost tender. Drain thoroughly. Combine sugar and vinegar in large kettle. Tie spices in cheesecloth and add to mixture. Bring to a boil and simmer, uncovered, 5 minutes. Let cool about 15 minutes. Add drained watermelon rind and simmer until rind is clear and
translucent. Discard spice bag.

Pack immediately into clean hot pint jars, leaving 1/8 inch headspace. Seal immediately. Process 5 minutes in boiling water bath.








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