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).



6 ounces Apple Juice, from frozen concentrate -- unsweetened
2 tablespoons Flour -- rounded
1 teaspoon Cinnamon
1/4 teaspoon Salt
5 large Apples -- Macintosh or Granny Smith
1 tablespoon Butter or Margarine
1/8 teaspoon Nutmeg -- (optional)
2 Pie Crust, homemade -- to make double crust

In a small saucepan, combine the frozen apple juice, flour, cinnamon and salt. Stir constantly over medium heat until the mixture is thick and bubbly, 3 to 5 minutes. Peel and slice the apples and stir them into the apple juice mixture. Pour the mixture into the un-baked pie shell and dot with butter. Position the top crust over the filling, cutting slits for the steam to escape. Trim and seal the edges. Brush the top very lightly with water and sprinkle with nutmeg if desired. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 minutes more.

Serves 4 to 6 This, according to Paula Wolfert, is one of the most alluring dishes in North African-Jewish cuisine. It is from her new cookbook, "The
Slow Mediterranean Kitchen" (Wiley). Try it with Louisiana citrus.

1 1/2 lemons
4 large artichokes
2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
1/3 cup fresh orange juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 thin-skinned oranges such as satsumas, peeled and sectioned
Pinch ground coriander
1 tablespoon sugar
4 sprigs mint

Place about four cups cold water and the juice of one-half lemon in a bowl. Clean the artichokes: Break off the leaves as far as they will snap. Cut off the tips. Quarter the artichokes and remove the hairy chokes. Rub with what's left of the lemon half and drop into the acidulated water.

Heat the olive oil in a shallow flameproof earthenware dish or stainless steel saucepan, add the garlic and sauté gently for one minute. Stir in the orange juice, the juice of one lemon and the salt and pepper. Drain the artichokes and add to the pan with one-fourth cup water. Cover with crumpled wet parchment paper and a tight-fitting lid and set over the lowest heat to cook for 45 minutes. Remove the artichokes to a side plate. Reserve the cooking juices.

In a skillet, combine the orange sections and any collected juices, the ground coriander and the sugar. Cook over medium-low heat, stirring, until the orange sections are glazed, about 10 minutes.

With a slotted spoon, transfer the oranges to a serving dish. Add the artichokes to the skillet and cook, stirring, until glazed all over. Transfer the artichokes to the serving dish. Add the reserved artichoke cooking juices to the skillet; boil quickly until reduced to a few tablespoons, season with salt and pepper to taste, add a few drops of lemon juice and a drizzle of fresh oil, and pour over the artichokes and oranges. Serve cool or chilled. Garnish with the mint.


4 slices bacon
1 1/2 pounds lean ground chuck or ground round
1 cup firm fresh white bread crumbs
1 cup coarsely shredded sharp Cheddar cheese (4 ounces)
1 large sweet onion, such as Vidalia, chopped
2 tablespoons mayonnaise
2 tablespoons India or other sweet pickle relish
2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg
1/4 cup ketchup

Preheat the oven to 350°F. In a medium skillet, cook the bacon over medium heat until limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it.

In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with ketchup, then lay the bacon strips over the ketchup. Bake until the
loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top the loaf with the remaining 1/2 cheese to melt during the last 5 to 10 minutes of baking. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.
Makes 6 servings


1 pkg. (2 layer) yellow cake mix
4 eggs (room temperature)
1/3 cup oil
1/2 cup water
1 1/3 cups mashed bananas (approx. 4 med)
1 pkg. (small) instant vanilla pudding
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

Combine all ingredients in a large mixing bowl. Mix until blended, then beat at medium speed for approximately 4 minutes. Put batter into a greased and lightly floured l0 inch tube pan. Bake at 350 for l hour or until done. If desired, dust with confectioner's sugar before serving.


1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 - 14 oz. can refried beans
1 Tbsp. chili powder
2 tsp. cumin
2 tsp. oregano
1/2 cup ripe olives, sliced
2 Tbsp. fresh parsley, chopped
Hot sauce to taste if desired
1 cup sour cream
2 cups Monterey Jack cheese, shredded
1 cup picante sauce
8 - 10 large flour tortillas

Brown ground beef with onion and garlic. Drain fat. Add refried beans, chili powder, cumin, oregano, olives, parsley and hot sauce and stir thoroughly. Combine sour cream, cheese and picante sauce and set aside. Fill each tortilla with meat mixture and about two tablespoons of the cheese mixture and roll. Make sure you have some of the cheese mixture left over to top the burritos.

Place burritos seam side down in a greased 13 x 9 inch baking dish. Top with remaining cheese mixture and bake for 25 minutes at 350 degrees.


1 small bulb garlic
2 teaspoons olive oil
1-1/4 pounds boneless beef chuck roast, trimmed of fat and cut into
3/4-inch cubes
1 tablespoon cooking oil
1 14-ounce can beef broth (1-3/4 cups)
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
3 small onions, cut into wedges
2 cups water
1 cup long-grain rice
1/4 teaspoon salt
2 to 3 tablespoons snipped chives, cut into 1-inch pieces
1/4 cup cold water
2 tablespoons cornstarch
2 tablespoons balsamic vinegar or red wine vinegar

Remove papery outer layers from garlic bulb. Cut off about 1/4 inch from top of bulb, leaving the bulb intact but exposing the individual cloves. Place garlic in center of a 12-inch square of foil. Drizzle garlic with olive oil. Seal foil around garlic; set aside.

Preheat oven to 325 degree F. In an ovenproof Dutch oven brown half the meat in hot cooking oil. Remove meat with slotted spoon; brown the remaining meat. Drain off excess fat. Return all meat to pot. Stir in the beef broth, the 1/2 cup water, the Worcestershire sauce, and dried marjoram, if using.

Cover and bake along with wrapped garlic for 35 minutes. Remove garlic from oven and add onion wedges to meat in pot. Cover and cook about 55 minutes longer or until meat is just tender.

After meat has baked about 1 hour, prepare rice. Squeeze garlic from half of the roasted cloves into a medium saucepan; stir in the 2 cups water, the uncooked rice, and the salt. (Refrigerate remaining roasted garlic, covered, for another use; see note, below.) Bring to boiling, reduce heat. Simmer, covered, for 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in chives (and bottled garlic, if using).

Remove meat from oven. In a small bowl or cup, stir the 1/4 cup cold water into cornstarch; add vinegar and mix until well combined. Add to beef along with fresh marjoram, if using. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve with garlic rice. Makes 4 main-dish servings.

*Note: If desired, substitute 1 to 2 tablespoons bottled roasted minced garlic for the garlic bulb and olive oil. Add bottled garlic to rice along with the chives.*Note: Any leftover roasted garlic can be wrapped and refrigerated for a few days and used as a spread on toasted French bread slices, added to mashed potatoes or a salad dressing, or tossed with roasted vegetables.

Serves 2 This dish is an inspiration from southern Spain to tie in with our cuisine.

1/2 red onion, peeled and shaved thin
1 fennel bulb, trimmed and sliced as thin as possible
4 blood oranges, peeled and sliced
6 piquillo peppers*
4 tablespoons extra-virgin olive oil
Splash of sherry vinegar
1 dozen pitted black olives
Salt and pepper

Put shaved onions and fennel in ice cold water for 20 minutes to take the edge off of the onion and make both vegetables crisp.

Arrange oranges, peppers, onion and fennel on cold plates. Drizzle with oil and vinegar, add olives and season to taste.

*Available at gourmet and ethnic markets. Other roasted peppers can be substituted if necessary. Recipe from Adolfo Garcia, chef-owner of RioMar


one 15 oz can blueberries (not pie filling)
one 8 1/4 can crushed pineapple
(from both cans drain and reserve juice adding water to make one cup juice)
one 6 oz pkg. raspberry Jell-O
one 8 oz package cream cheese
1/2 cup sugar
1/2 pint sour cream
1/ teaspoon vanilla

Dissolve Jell-O in 2 cups boiling water. Add fruits and reserved juice. Chill until firm.
Combine cream cheese, sugar, sour cream and vanilla, then spread on top of chilled Jell-O.


2 cups of blueberries
1/3 cup sugar
1 regular size can of crushed pineapple; undrained
1 pkg. (2 layer) cake mix
1/2 cup chopped walnuts
3/4 cup butter - melted

Preheat oven to 350. Place blueberries, sugar, pineapple and walnuts in a greased 9 x 13-inch pan. Drizzle with the melted butter. Bake for approximately 1 hour.


8 cups cabbage, finely chopped or shredded
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
1/2 cup light mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 teaspoons lemon juice

Combine sugar and salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Whisk until smooth. Add cabbage and carrot, mix well. Cover and chill at least 2 hours before serving. Note: Make it easy, and buy a bag of precut coleslaw. If you want to spice it up a bit add a minced jalapeno.

Chris Watson, Eli Lilly

12 pound pork loin
1/2 cup Liquid Smoke
4 cups cooking sherry
2 cups Cajun seasoning
3/4 cup Dijon mustard
21/2 cups honey
1 pound brown sugar

Combine Liquid Smoke and sherry. Pour over pork loin and marinate in refrigerator at 40 degrees or below for at least six hours.

Drain marinade off pork.

Place pork on cooking sheet pan. Rub Cajun seasoning over all the surface of the pork loin.

Combine mustard, honey and brown sugar and form a paste. Brush on paste all over the pork loin. Place coated pork loin on a rack in a roasting pan.

Preheat oven to 275 degrees. Place pork in oven and let roast to internal temperature of 155 degrees. Remove from oven. Let meat stand for 20 minutes before carving. Slice meat crosswise into thin slices.

Serve with your own vegetable of choice, or oven-roasted red potatoes and oven-roasted yellow squash with lemon parsley butter.

Note: Make sure you marinate the meat for at least six hours for optimum flavor.

Make sure you roast at 275 degrees and that the internal temperature reaches 155 degrees. The pork will be nice and juicy. To check the internal temperature, use a meat thermometer that is pushed into the center of the roast.


4 slices of buttered toast
2 egg whites
1 cup grated cheese
1/2 tsp baking powder

Place buttered toast on an ungreased baking sheet. Beat egg whites until stiff, fold in cheese and baking powder carefully. Pile on toast and bake for 15 minutes in moderate oven ( 350 F ) until they puff up and brown slightly.


1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 2-inch strips
1 1/4 cups water
1 package (1.5-oz.) Taco Seasoning Mix - Regular
8 (10-in.) burrito-size flour tortillas, warmed

Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes or until no longer pink. Add water and seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.

Spoon chicken mixture evenly over tortillas. Top with shredded cheddar cheese, shredded lettuce, chopped green onions, sliced olives and Thick & Chunky Salsa, if desired. Fold into burritos. Serves 8


8 pieces of tenderized round steak
2 cups of Chuckwagon's Best Seasoned Flour (or season your own flour)
Salt and Pepper to taste
2 eggs
2 cups milk

In a mixing bowl beat the eggs and milk together and set aside. Combine the dry ingredients together and mix well.

Dip the meat into the milk and egg mixture; then into the flour mixture, back again in the milk and egg and then back into the flour mixture.

Fry slowly in a cast iron skillet with hot grease. Cook until golden brown.


Doug Knopp, executive chef Clark Street Grill, The Westin St. Louis
Yield: 8 servings.

1 1/2 pounds venison loin
1 1/2 pounds elk loin
1 carrot, coarsely chopped
2 tablespoons chopped garlic, divided
2 medium yellow onions, coarsely chopped
2 cups red wine
3 dried ancho chilies
3 dried pasilla chilies
1 or 2 dried chili de arbol, optional
1 tablespoon granulated sugar
1 pinch salt
4 plum tomatoes, diced
3 cups vegetable juice (such as V-8 juice)
1 1/2 tablespoons lime juice
Lime wedges, for garnish
Cilantro sprigs, for garnish
Finely chopped yellow onion, for garnish

Place venison and elk in a casserole dish just big enough to the hold the meat or a large self-sealing plastic bag. Add carrot, 1 tablespoon garlic, 1 chopped onion and wine. Cover; refrigerate for 48 hours, turning meat occasionally.

Drain meat, reserving wine. Discard vegetables.

Dice venison and elk into 3/4-inch pieces. Place a nonstick skillet over high heat (or use a regular pan coated with nonstick cooking spray or a little vegetable oil). Add meat; cook, stirring, until browned on all sides. Remove meat from pan. Add remaining onion and remaining 1 tablespoon teaspoon garlic to pan; cook, stirring, until onion is transparent. Add wine; cook until it evaporates. Set aside.

Bring a large pot of water to a boil.

Remove seeds and stems from chilies. Add chilies to boiling water; cook until tender, about 15 minutes. Reserve 1 cup water, then drain chilies.

Combine reserved 1 cup water and chilies in a blender; process until pureed. Pour puree into the large pot. Add meat, cooked onion mixture, sugar, salt, tomatoes, vegetable juice and lime juice. Bring a to boil over medium-high heat. Reduce to a simmer; cook until meat is tender, about 45 minutes.

To serve, garnish with lime, cilantro and onions.

Note: Venison, elk and dried chili peppers are available at natural food shops such as Wild Oats and Whole Foods and online (use a search engine to access Companies that sell venison and elk. The loin can be sent overnight by Federal Express).

Provided by chef Kevin O'Boyle, Whole Foods Market Yield: 10 servings.

2 cups diced yellow onion
2 1/2 cups chopped green bell pepper
4 cloves garlic, minced
1 1/2 pounds frozen cooked clam meat, drained (see note)
1/4 cup canola oil
3 (16-ounce) cans kidney beans, undrained
1 (14-ounce) can tomato puree
1 (14-ounce) can diced tomatoes
4 cups tomato juice
1/4 cup chili powder
2 1/2 tablespoons ground cumin
1 teaspoon crushed red pepper
1 tablespoon ground red (cayenne) pepper
1 1/2 tablespoons sea salt

In a large pot, over medium heat, sauté onion, bell pepper, garlic and clams in oil until slightly browned.

Stir in beans, tomato puree, diced tomatoes, tomato juice, chili powder, cumin, crushed red pepper, cayenne, and salt. Simmer for 35 minutes or until clams are tender.

Note: We found 1-pound bags of frozen cooked clams at Whole Foods Market.

Anthony Fairconnetue, kitchen supervisor Meriwether's Yield: 10 servings.

1 pound ground bison
1 cup finely diced yellow onions
1 teaspoon ground red (cayenne) pepper
2 tablespoons diced celery
1/3 cup diced red bell pepper
1 cup canned, diced tomatoes, undrained
1/2 cup canned chili beans
1/2 cup canned black beans
1/2 cup canned, kidney beans
1 cup tomato juice
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper

Brown the bison in a large skillet over medium heat; drain any fat. Add onions, cayenne, celery and bell pepper. Cook 10 minutes, stirring occasionally. Add tomatoes, beans, tomato juice, chili powder, cumin, water, salt and pepper. Simmer for 30 minutes, stirring occasionally. Adjust seasoning to taste.

Doug McMillen, executive chef Norma Jean's, Danielle Hotel Yield: 6 servings.

1/2 pound uncooked chorizo sausage
1 medium yellow onion, finely diced
1 to 2 cloves garlic, minced
1 red bell pepper, finely diced
2 whole canned chipotle peppers, seeded and finely diced
1 1/2 tablespoons ground cumin
1 tablespoon chili powder or less to taste
1/2 tablespoon ground black pepper
2 to 3 teaspoons salt
2 (15-ounce) cans crushed tomatoes, undrained
1 cup canned chili beans in sauce
1 cup canned beef broth
1/2 cup sour cream
1/2 bunch green onions, finely diced
1/2 bunch fresh cilantro, chopped

Brown sausage in a 5-quart stock pot over medium heat. Add onion, garlic and bell pepper. Cook over medium-high heat until vegetables are soft but have not begun to brown, about 10 minutes. Add chipotle peppers, cumin, chili powder, black pepper, salt, tomatoes, beans and broth. Bring to boil, then reduce heat to a simmer. Cook, stirring occasionally, for 45 minutes.

While chili is simmering, mix sour cream, green onions and cilantro in a small bowl; chill until soup is ready. Serve chili in bowls, topped with spoonfuls of the sour cream mixture on top.

Tester's note: This makes a flavorful but very spicy chili. For a milder dish, adjust the amount of chipotles, chili powder and/or black pepper.

Mariquita Daniels, owner Juhari's Deli Yield: 8 servings.

1 (16-ounce) bag 15-bean mixture
1 pound textured vegetable protein (TVP; see note)
3 tablespoons Bragg liquid aminos (see note)
2 tablespoons chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 green medium bell pepper, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
2 red onions, finely diced
1 bunch fresh cilantro, finely diced
1 bunch fresh chives, finely diced
4 cloves garlic, finely diced
5 large tomatoes, finely diced
4 ribs celery, finely diced
1 Scotch bonnet pepper, finely diced (see note)
1 (6-ounce) can tomato paste

Soak beans for 4 to 6 hours in a large pot. Drain, then rinse. Fill pot with fresh water or vegetable stock about an inch above the beans. Cook at a simmer over medium heat until beans are tender, about 1 1/2 hours.

About 15 or 20 minutes before beans are done, rehydrate TVP in 4 to 6 cups of water in a large bowl. Add amino acid, chili powder, onion powder and garlic powder.

When beans are tender, add TVP mixture, bell peppers, onions, cilantro, chives, garlic, tomatoes, celery, Scotch bonnet pepper and tomato paste. Bring to a boil over medium-high heat, then reduce heat and let simmer 30 minutes.

Note: TVP and Bragg liquid aminos are available at natural foods stores. Scotch bonnet peppers are available at Jay's International Market. They are very hot; wear latex gloves when handling the peppers, and take care not to touch your face, especially your eyes.


1 - 9 inch unbaked pie shell
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup butter, melted
2 Tbsp. flour
1 tsp. vanilla
1/2 cup semi-sweet chocolate chips
1/4 cup dark corn syrup
1/3 cup Kahlua or other coffee flavored liqueur

Combine eggs, sugars, butter, flour, vanilla, chocolate chips, corn syrup and Kahlua and mix well. Pour into pie shell and bake for 30 - 40 minutes at 350 degrees until center is firm. Allow to cool and serve. The finished product is rich and dense and sweet.


2-lbs of round steak or chuck steak
1-cup of Chuckwagons's Best Seasoned Flour
1-tsp of minced garlic
2-cans of beef broth
1-onion slice thin

Season meat with seasoned flour and fry until golden brown in a greased cast iron skillet. Then place in a 12 or 14 inch Dutch oven, add the beef broth and 1/2 can water and layer on the onions.

Or place in a deep casserole dish that can be covered. Cook slowly for about 30 to 45 minutes at 325, you may have to add more broth or water to this as it cooks. Or use your crock pot.

Serves 8

1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade. (Marinate chicken breasts in this for two hours before grilling or baking.)

Makes 3/4 cup

4 cups fresh orange juice
1 tablespoon honey
1/2 cups extra virgin olive oil

Reduce orange juice in non-reactive sauce pan down to a syrup. Cool down syrup. Stir in honey and olive oil. Add more honey or salt to taste.


2 2/3 cups flaked coconut
1 pkg. yellow cake mix (2 layer)
1 egg
1/2 cup vegetable oil
1/4 cup water
1 tsp. almond extract

Preheat oven to 350. Place 1 1/3 cup coconut in med. bowl and set aside. Combine cake mix, egg, oil, water and almond extract in a large bowl. Beat on low speed with electric mixer. Stir in reserved 1 1/3 cup coconut. Drop rounded teaspoonful into coconut that is left. Roll in coconut and place on an ungreased pan. Bake l0 to l2 minutes.


1-1/2 lbs. ground beef
1/2 cup cracker crumbs
1/3 cup chopped green pepper
1/4 tsp. pepper
1-1/2 cups cubed cheddar cheese
3/4 cup milk
1/2 cup chopped onion
1 tsp. celery salt
1 tsp. salt
2 beaten eggs

Mix all the ingredients well and shape into a loaf. Put into loaf pan or 10 inch Dutch oven.

Cook slowly with coals on top and bottom or cook in an oven at 350 for about 1
hour and 15 minutes.

Note: In your kitchen at home, you can put your meatloaf into a pan of your choice and bake at 350 deg. F. for an hour or so.

Also known as pinto beans, beans were a major part of the ole Cowboys’ breakfast and supper. Cowboys said if you had beans and bread you had a meal. Some ole Cowboys told me that some old Chuckwagon cooks used beans for meat.

1 pound of pinto beans
2 jalapenos peppers
2 smoked ham hocks
1 Vidalia onion
1/3 cup of chopped cilantro
Salt, pepper, Mrs. Dash

In a crock-pot or any bean pot, pour the beans in and cover with water. About twice as much water will be needed if you don't soak the beans.

When the water starts to warm add the ham hocks and the chopped onion, peppers and cilantro. The longer these fellers get to cook the better they will be.


20 Ancho Chili peppers, dried, seeded
1 stalk lemon grass, coarsely chopped
1 cup shallots, thinly sliced
5 cloves garlic
1 tablespoon ginger root, coarsely chopped
1 lime, zested
1 tablespoon fresh cilantro
1-tablespoon coriander seeds
1-teaspoon cumin seeds
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon brown sugar
2 tablespoons peanut oil

Make sure that the seeds have been removed from the Chili peppers. Soak the peppers in hot water for 10 minutes. Remove the peppers from the water and drain them. Coarsely chop the peppers and combine them with all of the remaining ingredients.

Place them in a shallow roasting pan and bake them for 20 minutes at 350 degrees. Allow the mixture to cool for 5 minutes and process in food processor until smooth.

Store the paste in a covered glass jar in the refrigerator for up to 3 months.

Makes 2 servings

4 ounces Dungeness crab
1/2 cup mango, diced
1/2 cup avocado, diced
3 tablespoons micro greens (a nice pinch)
1 ounce citrus vinaigrette (recipe below)

Toss avocado in citrus vinaigrette and place in ring. Top with equal layers of diced mango and crab meat. Remove ring. Drizzle the top of crab meat with citrus vinaigrette. Toss micro greens in a little vinaigrette and place on top of the salad. Drizzle plate with citrus vinaigrette. Serve.


2 cans of ranch style beans, drained
2 chopped onions
Brown sugar
1 Tbsp. mustard
2 cans of Pork and Beans
2 jalapenos
1/2 cup of barbecue sauce
6- pieces of fried bacon

Drain the juice off the beans and mix together, then add the barbecue sauce and mustard and onion and jalapenos, mix well and add enough brown sugar to suit your taste and place the fried bacon on top.

Cook in a 14 or 16 inch Dutch oven slowly or in a casserole dish at 325 for about thirty minutes.


4 eggs
4 tbsp milk, tomato juice or water
1/4 tsp salt
1/8 tsp pepper

Beat eggs until foamy, add liquid and seasonings. Pour into greased frying pan or omelet pan and cook over low heat. Lift it up occasionally with spatula to let uncooked portion run on to bottom of pan. When brown, fold and serve.


1 15-ounce package refrigerated piecrusts (2 crusts)
1 cup package semisweet chocolate pieces (6 ounces)
1/2 cup butter (no substitutes)
2/3 cup granulated sugar
1 cup ground almonds
1 egg
1 egg yolk
1 egg white
Coarse sugar (optional)
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Preheat oven to 425 degrees F. Place one of the prepared piecrust circles in a 10-inch tart pan with a removable bottom or in a 9-inch pie plate; press piecrust circle onto bottom and up sides of pan. Trim edges if necessary.

For filling, melt chocolate pieces and 2 tablespoons of the butter in a heavy small saucepan over low heat, stirring constantly until smooth. Remove from heat; set aside. Beat remaining butter and the 2/3 cup granulated sugar in a medium mixing bowl with an electric mixer on medium to high speed until combined. Add the ground almonds, the whole egg, egg yolk, and melted chocolate mixture; mix well. Spread the chocolate mixture evenly over bottom of pastry-lined pan.

For lattice top, cut the second prepared piecrust circle into 1/2-inch-wide strips using a fluted pastry wheel or knife. Carefully arrange pastry strips in a lattice design over chocolate mixture. Trim pastry strips even with the edge. Beat egg white in a small bowl until foamy; gently brush over lattice. If desired, sprinkle with coarse sugar.

Bake in the preheated oven for 10 minutes; reduce oven temperature to 350 degrees F. Bake for 30 to 35 minutes more or until crust is golden. (To prevent over-browning, cover edge of crust with foil after 15 to 20 minutes of baking, if necessary.) Cool completely on a wire rack. If using the tart pan, carefully remove sides.

To serve, cut into wedges. If desired, serve with Sweetened Whipped Cream and fresh raspberries. Makes 12 servings.

Sweetened Whipped Cream: Combine 1 cup whipping cream, 2 tablespoons
granulated sugar, and 1/2 teaspoon vanilla in a chilled small mixing bowl. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.

Tip: Look for coarse sugar at specialty food stores or request some from the bakery at your local supermarket.

(Fusilli Salsa di Noce)

1 cup walnuts, toasted and cooled
2 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 cup heavy cream
1 lb dried fusilli (corkscrew-shaped pasta) or pasta shape of your choice, cooked
according to package directions and drained
1/2 cup freshly grated Parmesan cheese

Combine the walnuts, garlic, salt, and pepper in an electric food processor and process to coarsely chop the nuts. Add the cream andprocess until the sauce is fairly smooth. Combine the sauce, cooked pasta, and Parmesan in a serving bowl and toss to combine. Serve immediately. Serves 4 to 6.


1/4 cup water
3 tablespoons hoisin sauce
2 tablespoons peach preserves
1 tablespoon sugar
2 teaspoons soy sauce
4 medium tangerines or 2 large oranges
3 tablespoons snipped fresh cilantro
1 tablespoon cooking oil
4 medium skinless, boneless chicken breast halves (about 1 pound total)
Shredded tangerine or orange peel (optional)

In a small bowl combine water, hoisin sauce, preserves, sugar, and soy sauce. Finely shred 1 teaspoon of peel from one of the tangerines or oranges; add to hoisin mixture. Set aside. Peel and coarsely chop tangerines or oranges, remove seeds. In a bowl, gently toss chopped tangerines or oranges and cilantro; set aside.

In a large skillet cook chicken in hot oil over medium heat for 3 to 5 minutes or until chicken is browned, turning once. Drain off fat. Carefully pour hoisin mixture over chicken. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until chicken is tender and no longer pink.

Remove chicken from skillet. Boil sauce gently; uncovered, about 5 minutes or until reduced to 1/3 cup. Return chicken to skillet. Heat through, turning once to coat with glaze. Remove to individual serving plates or serving platter; spoon glaze over top. Sprinkle with additional tangerine or orange peel, if desired. Serve tangerine mixture alongside the chicken. Makes 4 servings.

Serve on top of a grilled chicken breast that has been placed on top of a bed of grilled Pico de Gallo. (serves 4)

2 tablespoons butter
1 teaspoon garlic, chopped
1 teaspoon shallots, chopped
4 each jalapenos, seeded and minced
1/2 cup chicken stock
1 cup heavy cream
1 pinch salt
1 pinch cracked peppercorns
1 bunch cilantro, stems removed, chopped, reserve some sprigs for garnish
fresh lime

In a saucepan, heat butter and sauté the garlic, shallot and minced jalapeno. Add the stock, bring to a boil and reduce by three-fourths. Add the cream and bring to a boil.

Simmer until the sauce has reduced by about half and thickened enough to coat the back of a spoon well. Season to taste.

Just before serving, add the clean, chopped cilantro and a small squeeze of lime juice. Heat to a near boil.


3-cups drained hominy
1-can chopped green chilies
11/2 cups sour cream
1-cup grated cheese

Mix all the ingredients together and pour into a 12 inch Dutch oven or a casserole dish in the oven for 30 minutes at 325 degrees.


3 pounds peeled Yukon gold or red potatoes, halved
2 1/2 cups coarsely chopped green cabbage
6 garlic cloves, peeled
1 chicken-flavored bouillon cube
1/2 cup (4 oz.) cream cheese (half a standard package)
1/4 cup milk
1/4 cup sour cream
1/2 t. kosher salt
1/4 t. black pepper
cooking spray

Preheat oven to 350 degrees F.

Combine first four ingredients in a large stockpot; cover with water. Bring to a boil, cover and reduce heat to simmer. Simmer 30 minutes or until potatoes are done when pierced with a fork. Don't cook too long as you don't want mushy potatoes. Drain.

Return potato mixture to the pan. Add the cream cheese and the milk, sour cream, salt and pepper. Mash with a potato masher.

Spray a 1 1/2 quart casserole with cooking spray. Spoon potato mixture into the casserole, cover it, and bake at 350 F for 45 minutes or until thoroughly heated.

Makes 6 one-cup servings.

You can make this a day ahead and keep covered in the refrigerator. Set the casserole out early to get the chill off, then bake as directed.


1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
2 tablespoons butter (no substitutes), melted
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
3/4 cup finely chopped pistachio nuts
Sifted powdered sugar
3/4 cup strawberry and brandied apricot jams or strawberry jam
Bittersweet or semisweet chocolate shavings (optional)
1 cup ricotta cheese
3 tablespoons granulated sugar
1/2 teaspoon vanilla
1/3 cup bittersweet or semisweet chocolate shavings

Preheat oven to 375 degrees F. Grease and lightly flour a 15x10x1-inch jelly-roll pan. Stir together flour, baking powder, and salt in a small bowl. Set aside.

Beat egg yolks and vanilla in a medium mixing bowl with an electric mixer on high speed about 5 minutes or until thick and lemon-color. Gradually add the 1/3 cup sugar, beating on medium speed until sugar is almost dissolved. Fold in melted butter. Wash beaters.

Beat egg whites and cream of tartar in a large mixing bowl on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into whites mixture. Sprinkle flour mixture over egg mixture; fold in gently, just till combined. Spread evenly in prepared pan. Sprinkle with nuts.

Bake in the preheated oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake; turn out onto towel sprinkled with powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool on wire rack. Unroll cake. Spread jam evenly over cake to within 1 inch of edge. For the cannoli filling in a bowl stir together ricotta cheese, granulated sugar, and vanilla. Stir in bittersweet or semisweet chocolate shavings. Carefully spread Cannoli Filling evenly over jam layer to within 1 inch cake edges. Re-roll cake. Cover and chill up to 2 hours.

To serve, cut cake on the bias into slices with a serrated knife. Transfer slices to individual dessert plates. If desired, sprinkle with chocolate shavings. Makes 10 servings.

Cannoli Filling: Stir together 1 cup ricotta cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla. Stir in 1/3 cup bittersweet or semisweet chocolate shavings.

(Raised Doughnuts) Copycat

2 pkg. Regular or Rapid rise yeast
1/4 cup Warm water (105 to 115)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all purpose flour
Vegetable oil

Creamy Glaze or Chocolate Glaze

Dissolve yeast in warm water in 2 1/2-quart bowl.

Add milk, salt, eggs, Shortening and 2 cups flour. Beat on low speed, scraping bowl Constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth.

Cover and let rise in warm place, until double, 50 to 60 minutes.(Dough Is ready when indentation remains when touched.)

Turn dough onto floured surface; roll around lightly to coat with Flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30 to 40 minutes

Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top.

Creamy Glaze

1/3 cup butter
2 cups powered sugar
1 1/2 tsp. vanilla
4 to 6 Tbsp. hot water

Heat butter until melted; Remove from heat. Stir in powered sugar and Vanilla until smooth. Stir in water, 1 tbsp. at a time, until desired consistency.

Chocolate Glaze

1/3 cup butter
2 cups powered sugar
1 1/2 tsp. vanilla
4 to 6 Tbsp. hot water
4 oz milk chocolate chips or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powered sugar and vanilla until smooth. Stir in water 1 tbsp. at a time, until desired consistency.


2 large lemons, zest of 1 removed in strips with peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
7-pound leg of lamb
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives

Preheat oven to 350 degrees. Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices. In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine. With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits.

Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes. Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste. Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140 degrees for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 450 degrees.

Roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives.
Transfer potato mixture to a platter. Slice thinly across grain and serve with potatoes. Garnish with fresh rosemary sprigs and lemon wedges. Serves 6


From exotic rum-pumped mojitos to sublime Key lime pies, the flavor of the little lime is making quite a splash.

"Lime seems to be the most versatile of citrus flavorings," says Walt Disney World pastry chef Jessi Sudsanguan. "Lime adds a sharpness to sweet desserts and gives them a lighter and refreshing taste."

Most limes sold in markets are Persian limes. These parrot-green fruits are juicy and seedless.

Key limes, also called West Indian or Mexican limes, are small and thin-skinned. The flesh has a yellow tinge and is more aromatic than Persian limes.

Here are some tips for cooking with lime:

To get the most juice, keep limes at room temperature for an hour before squeezing. Then roll between the palm of your hand and the kitchen counter, applying gentle pressure. One 2-inch lime yields about 1/4 cup of juice and pulp.

Limes have different juice sacs than lemons, so they should not be cut the same way. Limes and Key limes should be cut from stem end across lengthwise, Potts says. This will give you much more juice.

Refrigerated, uncut limes will stay fresh six to eight weeks in a plastic bag. Cut limes can be stored in a plastic bag for up to five days. Bright lights will age a lime and cause the skin to turn yellow.

Whole limes, like all citrus, do not freeze well. To freeze the lime juice, squeeze and freeze in ice cube trays. Remove from trays when frozen, and store cubes in resealable freezer bags in the freezer. Grated lime peel may be frozen in an airtight container.


4 (4-6 oz.) fresh boneless, skinless chicken breasts
1 lime, juiced
3/4 cup apple juice
2 teaspoons cornstarch
1 chicken bouillon cube

Spray a large skillet with vegetable cooking spray. Heat over medium heat before adding chicken breasts. Cook for 8 to 10 minutes, or until tender,* turning to brown evenly. Remove from the skillet and keep warm.

In a mixing bowl combine lime juice, apple juice, cornstarch and bouillon cube. Add to skillet and cook, stirring, until thick. Spoon sauce over chicken to serve.

(charleston seafood company)

1 each 1 lb. live Maine lobster
2-3 ounces lettuce mixture
1 medium avocado
1 hard cooked egg, sliced
4 each artichoke hearts
1 Roma tomato
4 ounces Lobster Salad Dressing (ecipe after)
croutons for garnish
1 lemon for garnish

Lobster Salad Dressing

1 egg yolk
1 Tablespoon balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon tomato paste
1 pinch salt and pepper to taste
1/8 teaspoon Tabasco sauce
1 cup extra virgin olive oil
lemon, juice only
2 Tablespoon Cognac

Steam lobsters for 7 minutes. Clean and save all meat and shells. Cut tail meat into medallions, leave claw meat in whole pieces. Toss lettuce mixture with tomato, cucumber, artichoke hearts, the remaining knuckle and body meat from the lobster, and the dressing. Arrange on oval platter. Arrange the medallions of lobster meat on top of lettuce mixture creating the form of a lobster using the shell with claw meat on each side and the tail fin at the base of the medallions. Arrange hard cooked egg, avocado fans, croutons, and lemon wedges around the lobster.

Yield: 6 servings.

For crepes:
1 cup all-purpose flour
1 pinch salt
3 eggs
1 1/2 cups milk
1/2 cup vegetable oil or melted butter

For filling:
1 cup chicken stock
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups diced cooked chicken
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 egg yolks
1/2 cup half-and-half
1/4 cup grated Parmesan cheese

To prepare crepes: Sift flour and salt together into a large mixing bowl. Add eggs; mix thoroughly (mixture will form a thick paste). Add milk gradually, beating until smooth. Batter will have the consistency of heavy cream. Cover bowl; refrigerate for 2 hours.

Brush a hot crepe pan with oil or melted butter. Pour in about 1 1/2 tablespoons of batter, depending on the size of the pan. Tip the pan to coat it with a thin layer of batter. Cook over medium-high heat until crepe is golden brown, about 1 minute, then turn and brown other side. Continue cooking crepes, adding oil or butter to pan as needed.

To prepare filling: Preheat oven to 375 degrees. Bring stock to a boil in a small pan. Melt butter in a saucepan over low heat. Stir in flour. Cook, stirring for 1 minute. Gradually add stock. Bring to a boil. Cook, stirring over low heat for 1 to 2 minutes or until mixture thickens. Remove from heat. Stir in chicken, salt, pepper, parsley and chives.

Beat egg yolks and half-and-half in a small mixing bowl. Add a little of the hot sauce; mix well. Stir egg mixture into remaining hot sauce in pan.

Put a portion of the mixture in the center of each crepe. Roll up crepes. Place in a buttered oven-to-table baking dish. Sprinkle with cheese. Bake 10 to 15 minutes. Serve at once.


1 yellow cake mix
11-ounce can mandarin oranges with juice
4 eggs
1/2 cup vegetable oil
9-ounce carton frozen whipped topping, thawed
8-ounce can crushed pineapple, with juice
3.4-ounce box instant vanilla pudding
Preheat oven to 350 degrees.

Grease and flour three 9-inch cake pans. In mixing bowl, combine cake mix, mandarin oranges, mandarin orange juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20 to 25 minutes or until cake tester comes out clean. Cool in pans for 5 minutes, turn out of pans and finish cooling on wire racks.

In a mixing bowl, combine whipped topping, pineapple, juice from can and vanilla pudding mix. Frost between layers and on top of cake.


1-1/2 cups of mashed potatoes
1/2 tsp. onion salt
1/2 cup of shredded cheese
1/2 cup sour cream
1 beaten egg

Combine all the ingredients except the grated cheese, pour into a slightly greased 12 or 14 inch Dutch oven or casserole dish.

Top with the grated cheese and cook in a preheated oven for about 15 minutes at 350.


3/4 cup buttermilk
2 eggs
1-1/4 cup cornmeal
1 can chili peppers
1/2 tsp. baking powder
½ tsp. salt
1 tsp. bacon fat
1 cup creamed corn
1 cup grated cheese

Combine all ingredients except cheese. Pour ½ the mixture in greased Dutch oven or baking pan. Sprinkle with cheese. Pour rest of mixture over cheese.

Bake until golden brown in the oven for 20-25 minutes at 350 degrees or in a Dutch oven.


2 avocados, peeled and diced
1 - 14 oz. can pineapple chunks
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 tomato, chopped
2 naval oranges, peeled and chopped
1 jicama, diced
Juice of 1 lime
1 jalapeno pepper, seeded and finely chopped
1/4 tsp. cumin

Combine all ingredients in a large bowl and refrigerate until ready to serve. Jicama is a crunchy sweet fruit that has the consistency of water chestnuts. You can usually find them in the produce section of you local grocery store. However, if you cannot you may use sliced water chestnuts instead. We hope you can find the jicama because it really does have a unique flavor.


1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 15-oz. can diced tomatoes
1 15-oz. can cannelloni beans, drained
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
Salt and pepper to taste

Heat olive oil in a large saucepan. Sauté garlic, onion, carrot and zucchini until tender. Add cabbage and continue cooking until cabbage is tender. Add remaining ingredients and cook over medium heat for 15 - 20 minutes. This soup is as easy as it is delicious.

Serves 4

2 tablespoons peanut oil
1 teaspoon curry paste (see recipe in this collection)
3/4 pound beef top round, cut into 1" cubes
1 russet potato, large, cut into 1 inch dice
1 onion, sliced
1 can coconut milk
1 1/2 tablespoons fish sauce
1 teaspoon brown sugar
3 pequin pepper, chopped
1/2 cup peanuts, roasted

Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef and brown it slightly, then add the potato, onion, coconut milk, fish sauce, brown sugar and chili peppers. Serve with steamed rice or rice pilaf.

Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts.


1 cup old-fashioned rolled oats
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup margarine or butter, melted
1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Line cookie sheet with foil, bright side up.

In a bowl, mix together oats, sugar, flour, baking powder and salt.

In another bowl, beat egg, margarine and vanilla. Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)

Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes. Cool for 2 minutes on foil, then
transfer to wire racks to cool completely.


1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon olive oil
6 (4-6oz.) fresh boneless, skinless chicken breasts, halves

Preheat oven to 375°F.

In shallow bowl, whisk together honey and vinegar. Pour bread crumbs into separate bowl. Set bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer. Roll chicken pieces in honey mixture, then into bread crumbs; place in pan.

Bake for 30 minutes*, or until cooked thoroughly. Serves 6

Gulf Coast Café Yield: 2 servings.

For fish:
1 cup all-purpose flour
1 egg
1/2 cup milk
1 cup fine dry bread crumbs
1 cup freshly grated Parmesan cheese
1 teaspoon granulated garlic or garlic powder
1 pinch salt
1 teaspoon ground pepper
1 tablespoon chopped fresh parsley
2 (6-ounce) sole fillets
1/4 cup vegetable oil

For sauce:
1 cup white wine
1 shallot, chopped
Juice of 1/2 lemon
1/4 cup ( 1/2 stick) cold unsalted butter, cut into small pieces
1 tablespoon capers
Ground pepper
Lemon wedges, for garnish

To prepare fish: Place flour in a shallow dish; whisk egg into milk in a second dish. In a third dish, stir together bread crumbs, cheese, garlic, salt, pepper and parsley.

Coat fillets with flour, dip in egg wash, then coat with crumb mixture. Heat oil in a large skillet over moderate heat. Sauté fillets until golden, about 3 minutes a side. Remove from heat; drain on paper towels. Set aside; keep warm.

Meanwhile, prepare sauce: In a small saucepan, combine wine, shallot and lemon juice over high heat; bring to a boil and cook until reduced to about 1/4 cup. Remove from heat; whisk in butter, capers and salt and pepper to taste.

Place fillets on serving plates; top with sauce. Garnish with lemon wedges.


l pkg. yellow cake mix (2 layer)
l pkg. instant vanilla pudding (small size)
2 cups milk
i oz. pkg. cream cheese
l large can crushed pineapple (drained)
l (l2 oz) container Cool Whip

Bake cake according to directions in a 9 x l3 pan. Let cool. Blend together pudding, milk, cream cheese until smooth. Spread on cake. Spread pineapple on top of pudding mixture. Frost with cool whip. Refrigerate.


4 boneless pork loin chops
1/2 cup dry white wine
2 Tbsp Worcestershire
1 tsp garlic powder
Pineapple stuffing ingredients
2 cup herb-seasoned stuffing
3/4 cup defatted chicken broth
1 8-oz. can crushed pineapple in juice, undrained
1 stalk celery, minced
2 Tbsp chopped onions
2 Tbsp minced green bell pepper
1 tsp minced fresh ginger
1 tsp shredded orange zest
1/4 tsp crushed red pepper flakes
1/4 tsp nutmeg
2 Tbsp golden raisins

Rub pepper into pork and place pork in a large plastic zipper bag (such as Ziploc). Whisk together wine, Worcestershire, and garlic powder and pour over pork. Seal the bag and place in the refrigerator to marinate 2-24 hours, turning the bag
occasionally to coat.

Preheat oven to 375F. Combine all stuffing ingredients but raisins in microwave and cook 3 minutes. Stir in raisins, return to microwave and cook 1 minute. Let stand 5 minutes. Cut a slit in the side of each pork chop to form a pocket; divide stuffing
and stuff pork pockets. Secure with a toothpick. Place chops in a shallow roasting pan and bake 40-50 minutes or until no pink remains. Remove toothpicks and place on serving platter.

Meanwhile, heat butter in small saucepan over medium-high heat. Add green onions and sauté until wilted. Add apricot preserves and Dijon mustard; cook and stir until preserves are melted, about 10 minutes. Spoon over stuffed chops and serve.
Makes 4 servings


3 cups mint chip ice cream and/or toasted almond fudge ice cream, softened
1 ounce unsweetened chocolate, cut up
1 teaspoon instant coffee crystals
1/4 cup shortening
1/4 cup butter
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 egg
1/2 teaspoon vanilla
1-1/4 cups all-purpose flour
1/2 cup finely chopped almonds

Line a 9-inch round baking pan with foil. Spread softened ice cream in pan. Cover with plastic wrap or waxed paper and freeze about 2 hours or until firm.

Meanwhile, in a small saucepan combine chocolate and coffee crystals. Cook and stir over low heat until chocolate is melted. Set aside.

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and cinnamon. Beat until combined, scraping sides of bowl. Beat in egg and vanilla until combined. Beat in as much of the flour as you can. Stir in remaining flour by hand. Divide dough into two equal parts.

Stir chocolate mixture into one portion of dough. Stir chopped almonds into remaining dough.

Shape each portion of dough into a log that is 2 inches in diameter and about 4 inches long. Wrap in plastic wrap or waxed paper; chill 5 to 24 hours. Cut each log into 1/4-inch thick slices. (Or, omit shaping dough into logs and simply wrap and chill dough 1 to 2 hours or until easy to handle. Roll chilled dough 1/4 inch thick on a lightly floured surface. Cut with a 2-inch round cutter.)

Preheat oven to 375 degree F. Place cookie rounds 1 inch apart on an ungreased cookie sheet. Use a meat mallet to gently create a design on top of each cookie. Bake for 8 to 10 minutes or until edges are golden. Transfer cookies to wire rack; let cool.

Remove plastic wrap or waxed paper from ice cream. Lift the ice cream from pan using the foil. With a 2-inch scalloped or round cutter, cut out 12 rounds of ice cream. Place an ice cream round on the flat side of half of the cookies. Top with the remaining cookies, flat side toward ice cream. Wrap each ice cream sandwich securely in plastic wrap and freeze for 2 hours

Make-Ahead Tip: Prepare as directed above. Cover and wrap for freezing for 2
weeks. .Makes 12 ice cream sandwiches.


8 oz. red lentils, picked over and washed
1 lb. carrots, shredded
1 quart water
3 cardamom pods, broken open and black inner seeds used
1/4 tsp. ground coriander seeds
1/4 tsp. ground cumin
salt and freshly ground black pepper to taste

fresh cilantro (coriander leaves, Chinese parsley) to garnish

Combine lentils, carrots, water, cardamom, coriander and cumin. Simmer, covered, an hour or until so tender that it almost looks pureed. Add more water if you need it. The soup should be fairly thick. Season, garnish and serve.

Leftovers keep well in the refrigerator; flavor improves with the sitting. You may also freeze the soup successfully. This is a good soup to make in advance and reheat. Serves 4-6.

Makes 2 servings

2 tablespoons butter, divided
1/4 cup diced yellow onion
1 cup Carnaroli or Arborio rice
1/4 cup white wine
6 to 8 cups mixed fish and chicken stock, warmed
3/4 pound mixed shellfish (large shrimp, bay scallops, clams, mussels, calamari)
1/4 cup heavy cream
Salt and pepper

In a large saucepan over medium heat, melt 1 tablespoon butter. Add the onion and sauté until translucent. Add the rice and sauté for 2 minutes. Add wine and cook until most of it evaporates. From this point on, the risotto should be stirred frequently so that it will not stick. Add stock, 1 cup at a time, and cook until most of the broth evaporates. Continue to add stock, when needed, 1 cup at a time, until the rice is cooked but still al dente. About 5 minutes before risotto is ready, in a separate pan add 1/4 cup stock. Add the clams, cover and cook for 2 to 3 minutes. Add the mussels and cook 1 minute. Add the calamari, shrimp and scallops. Cover and cook the seafood until almost done (shells should just be opened).

When the risotto has the right texture, add the remaining tablespoon butter, cream and any juice from the seafood. Season with salt and pepper. Pour risotto in a bowl, top with seafood and serve immediately.

Serves 2

1 pound fillets of flounder or a similar fish
Salt and pepper to taste
Flour for dusting
2 tablespoons olive oil
4 tablespoons unsalted butter
5 fresh satsumas, peeled and sliced
3 tablespoons shelled pistachios

Season fillets of fish and lightly dust with flour. Heat olive oil in a pan until hot and sauté the fish until lightly brown on each side. This is enough to cook a thin fish such as flounder. Remove the fish onto serving plates and wipe out pan. Add butter to the same pan and cook until brown and bubbly. Add satsumas, nuts and season to taste. Pour over fish fillets. Recipe from Adolfo Garcia, chef-owner of RioMar

Serves 4 to 6

2 tablespoons sugar
1 tablespoon water
1 cup combined juice of Meyer lemons and blood oranges*
1 teaspoon zest from lemons and oranges
1/2 cup extra-virgin olive oil
2 teaspoons chopped fresh mint
12 to 18 sea scallops
Salt and pepper to taste

Ground fennel and coriander to taste (optional) Place sugar and water in a skillet and mix well. Cook, without stirring, over medium heat until caramelized and golden. Add juice and zest and cook until reduced by half. Remove from heat and cool. When cooled, whisk in oil and fresh mint.

Salt and pepper scallops, adding fennel and coriander if using. Sauté or broil scallops until just done. Serve with sauce poured over scallops.

*Satsuma juice can be substituted for blood orange juice.
Recipe from Donald Link, executive chef and co-owner of Herbsaint


This recipe from chef Chris Hastings of Hot and Hot Fish Club in Birmingham, shows the best way to prepare fish to ensure crispy skin and moist flesh. You won't be able to find all the vegetables listed, but any tiny zucchini, sugar snaps or even grape tomatoes would work just fine. Makes 4 servings

For the sauce:
1 minced shallot
1/4 cup white wine
1/4 cup white wine vinegar
1/2 teaspoon minced fresh thyme
1/3 cup butter
2 tablespoons lemon juice
4 tablespoons capers

For the fish and vegetables:
1/4 cup peanut or vegetable oil
4 6-ounce fillets red snapper
Salt and pepper to taste
1/4 cup ( 1/2 stick) butter
1 small shallot
4 whole chioga or golden beets, roasted, peeled and split
4 baby fennel, blanched and split
4 red (baby) carrots blanched and peeled with 1/4 inch stem on
4 white (baby) carrots blanched and peeled with 1/4 inch stem on
4 purple fingerling potatoes, cooked and split
4 yellow turnips, blanched and split with 1/4-inch stem on
4 cipollini onions, roasted and peeled
8 haricots vert (small French green beans), blanched
4 teaspoons bias-cut chives

For the sauce: In a heavy saucepan, combine shallot, wine, vinegar and thyme. Reduce by 90 percent over low heat; whisk in butter, making sure not to boil and break the sauce. When all the butter is incorporated, turn off heat; add lemon juice and capers. Hold up to 30 minutes in a warm spot.

For the fish and vegetables: Preheat oven to 400 degrees. Heat a heavy skillet with oil over high heat. Season fish with salt and pepper. When the oil just begins to smoke, add the fish, skin side down, and cook until golden brown and crispy on the skin side, about 4 minutes. Flip and place in oven for 4-6 minutes. Remove and keep warm.

In a large, heavy-bottomed sauté pan, heat butter and shallot over medium heat. Cook for 2 minutes. Add beets, fennel, carrots, potatoes, turnips and onions. Toss together, coating them in the herbed butter and shallot mixture. Season with salt and pepper. Place in oven and bake for 10 minutes. Add green beans and toss to coat.

Arrange vegetables on each plate. Place fish on vegetables, spoon sauce over and around fish; sprinkle with chives. Serve immediately.

King Doh, (near) St. Louis, Mo. Yield: 3 to 4 servings.

3/4 pound skinless, boneless chicken breasts
1/2 egg white (about 1 tablespoon)
1 teaspoon cornstarch
2 to 3 tablespoons water
1 teaspoon vegetable oil, plus more for deep frying
2 teaspoons chopped garlic
2 teaspoons chopped green onion
2 teaspoons soy sauce
2 tablespoons granulated sugar
1/2 teaspoon ground black pepper
2 teaspoons sesame seeds, toasted
Shredded cabbage
Steamed broccoli florets

Slice chicken into strips 1/8 inch thick and about 1 1/2 inches long. In a small bowl, whisk together egg white, cornstarch, water and 1 teaspoon vegetable oil; add chicken and stir well to coat.

In a wok or large nonstick skillet, heat 2 to 3 cups oil to 325 degrees. Add chicken; stir to make sure pieces don't stick together. Fry until cooked through, 1 to 2 minutes. Turn off burner and remove chicken with a slotted spoon; drain well.

Pour out the oil, leaving just enough to coat the pan. Return pan to medium heat. Add garlic and green onion; stir-fry until fragrant. Stir in soy sauce, sugar, pepper and sesame seeds. When sugar is dissolved and mixture is well combined, return chicken to the pan; stir until the chicken is evenly coated with sauce.

Place cabbage on a serving dish, top with chicken and surround with steamed


4 cups all-purpose flour
1 tsp. salt
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed sweet potato
1 cup buttermilk
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 Tbsp. sugar

Combine flour, salt and baking powder. Add butter and mix until crumbly. Add remaining ingredients and mix well. Place dough on a floured surface and roll out to 1/2 inch thick. Cut rolls with round cookie cutter and place on a greased cookie sheet. Bake at 400 degrees for about 15 minutes or until lightly browned.

Yield: 6 servings. Cezanne restaurant, Santa Monica, Calif.

2 tablespoons achiote paste or 1 tablespoon chili powder
2 tablespoons canola oil
1/2 teaspoon minced garlic
6 (6-ounce) chicken breasts
2 heads romaine lettuce
3 corn tortillas
2 ears corn
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar or white-wine vinegar
1 tomato, finely diced
Ground black pepper

Mix achiote paste or chili powder, canola oil and garlic; marinate chicken breasts in the mixture for 2 to 3 hours in the refrigerator. Soak 1 cup wood chips in water for half an hour; drain.

Separate and wash the romaine leaves, discarding coarser outer leaves. Dry in a spinner or colander; refrigerate.

Preheat oven to 350 degrees. Cut corn tortillas into thin strips; bake until crisp, about 4 or 5 minutes. Set aside at room temperature.

Heat grill to low; add the soaked and drained wood chips. Place the corn on the grill; with the cover down, smoke the corn. Cook until kernels are soft, turning occasionally, about 12 minutes. Transfer corn to a cutting board; cut off the kernels. Combine kernels, olive oil, vinegar, tomato and salt and pepper to taste. Set aside.

Increase the heat of the grill to medium-high. Grill the chicken until done, about 10 minutes.

Divide whole romaine leaves among 6 plates. Slice the chicken breasts; arrange over the lettuce. Top with the crispy tortilla strips, and drizzle with corn vinaigrette.


1 recipe Topping, (as follows)
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter or margarine, softened
1/2 cup chopped nuts
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels, divided

Cake, (as follows)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
Semi-Sweet Chocolate Mini Morsels

Preheat oven to 350° F. Grease 13 x 9-inch baking pan.

For Topping: Combine brown sugar, flour and butter in small bowl with pastry blender or two knives until crumbly. Stir in nuts and 1/2 cup morsels.

For Cake: Combine flour, baking powder, baking soda and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. Fold in remaining morsels. Spread into prepared baking pan; sprinkle with topping.

Bake 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serves 12

1 Tbsp gelatin
2 Tbsp cold water
1 lb. very ripe plum or Roma tomatoes
2 tsp. sugar
salt and freshly ground pepper
1 Tbsp Worcestershire sauce

1/2 cup mayonnaise
1/4 cup buttermilk
1 Tbsp prepared horseradish
1 lemon, thinly sliced

Mixed greens (such as spring mix)

Soak gelatin in cold water to soften. Blanch the tomatoes in boiling water for five minutes then plunge in cold water and peel. Chop and press through a sieve. The tomatoes should still be hot at this point; if not, reheat them gently in the microwave. Stir in the gelatin sugar, salt, pepper and Worcestershire sauce. Taste and adjust seasoning.

Run cold water into the mold you plan to use so it is good and wet. Pour in the aspic and refrigerate to set.

Whisk the mayonnaise with the buttermilk to obtain a thick pouring consistency. Whisk in the prepared horseradish, more or less to taste. If you cannot get buttermilk, squeeze the juice of 1/2 lemon into regular milk and let it sit about 30 minutes.

To serve, heap the mixed greens on a platter. Unmold the aspic onto the greens and drizzle with some of the horseradish mayonnaise. Garnish with lemon slices. Pass the remaining mayonnaise on the side. Serves 4-6.


2 cups chicken broth
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 - 14 oz. can tomato sauce
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
salt and pepper to taste

Sauté garlic, onion, and fresh parsley in oil for several minutes. Add tomato sauce, chicken broth, beef broth and spices. Cook over low heat for 30 minutes. Add broken tortilla chips and cook for 5 - 10 more minutes. Ladle into bowls and top with cheese and fresh diced tomato. This soup is great. Serve it immediately so the chips don't get too soggy

Makes 4 servings

1 1/2 quarts extra virgin olive oil
1 quart barrigoule mixture (see below)
4 7-ounce fillets of wild King salmon
1/2 cup olive tapenade (see below)

Barrigoule Mixture:
1/2 cup fresh baby artichoke bottoms, rough cut
1/2 cup exotic mushrooms
1/2 cup sun-dried tomato, halves
1/4 cup English peas, shelled
2 teaspoons garlic, chopped
2 teaspoons coriander seeds
2 cups chicken stock
2 cups extra virgin olive oil
2 cups white wine
1/2 cups lemon juice
1/4 ounce rosemary and thyme, chopped

Olive Tapenade:
1/4 cup Nicoise olives, pitted
1/4 cup kalamata olives, pitted
1/4 cup picholine olives, pitted
2 teaspoons garlic, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh chives, chopped
1 teaspoon Italian parsley, chopped
1 1/2 ounces extra virgin olive oil
1/2 ounce lemon juice
Fresh ground pepper, to taste

For barrigoule: Combine all liquids along with the garlic, coriander and herbs. Bring to a boil, then add artichoke bottoms and let simmer for 3 minutes. Add the mushrooms, sun-dried tomato and English peas. Season with salt and pepper and let cool.

For tapenade: Place all ingredients in a food processor. Pulse until a fine chopped texture is reached. Check seasoning.

To serve: Heat olive oil to 180 degrees. Gently place the four fillets of salmon in the oil in pan about 4 inches deep. Fillets should be completely submerged. pa. Heat the barrigoule vegetables and place in the bottom of a bowl. When the salmon has white specks of protein appearing on it, pull it out and place on top of the barrigoule. It should be firm to the touch. Top the salmon with the olive tapenade.

Sisters Tea House, Fenton, Mo Yield: 4 to 6 servings.

1 1/2 pounds chicken tenders, rinsed
Lemon-pepper seasoning
2 ribs celery, chopped
1/3 cup seedless red grapes
1 1/2 teaspoons dried chives
1 small or 1/2 large Fuji or Granny Smith apple, coarsely chopped
1/4 cup pecan halves (see note)
6 tablespoons mayonnaise or to taste
Ground pepper

In a large pot, cover tenders with water; add lemon-pepper to taste. Simmer slowly until chicken is cooked through, 25 to 30 minutes; let cool. Chop chicken into 1/2-inch pieces; place in a large bowl. Add celery, grapes, chives, apple, pecans, mayonnaise and salt and pepper to taste. Toss to coat thoroughly; chill. Serve plain or on a croissant or a bed of lettuce. Note: if making ahead, add pecans just before serving.








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