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).



7 tablespoons unsalted butter
1 1/4 cups packed light-brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup blanched almonds, coarsely chopped
1/2 cup milk chocolate pieces

Chocolate Drizzle:
1/4 cup milk chocolate chips

Chewies: Place butter in large microwave-safe glass bowl. Microwave, uncovered, on high power for 1 minute. Add the sugar; beat on medium-high
speed until the mixture is smooth, about 1 minute. Add the vanilla and almond extracts and the eggs; beat on medium-high speed for about 1 minute or until the mixture is well blended.

Whisk together the flour, baking powder, baking soda and salt in a small bowl until well combined. On low speed, beat the flour mixture into the butter mixture until well blended, for 1 to 2 minutes.

Fold in almonds and chocolate pieces. Pour into a greased 8-inch-square microwave-safe glass baking dish. Cover with plastic wrap. Microwave on high power for 3 minutes, turning the dish around 180 degrees halfway through the cooking. Uncover. Microwave on high power for 4 minutes, turning the dish around 180 degrees halfway through cooking; chewies are done when small knife inserted into center comes out with only a few moist crumbs on it.

Transfer dish to wire rack and let cool completely. With small sharp knife, cut into 16 squares.

Drizzle: In small microwave-safe glass bowl, microwave the chocolate on high power for 30 to 35 seconds or until it is a good drizzling consistency. Drizzle the melted chocolate evenly over the squares. Let stand until chocolate is set.  Yield: 16 servings.


2 slices of lean bacon (sliced into 1/2" pieces)
2 flour tortilla shells (8" diameter)
softened butter (softened for lightly spreading on tortilla shells)
1 tbsp. pico de gallo
1/4 cup shredded colby/Monterey jack cheese
sour cream
picante sauce

Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. Spread butter lightly on one side of the flour tortilla shell. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 Tbs. Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon. Place the second flour shell on top of fixings, buttered side up. Cook for about one - two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and
picante sauce.


1 can (14 oz.) Swanson(R) Chicken Broth (1 3/4 cups)
2 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. sugar
1 tsp. garlic powder
1/8 tsp. crushed red pepper
4 skinless, boneless chicken breast halves

Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.

Grill or broil chicken 15 min. or until done, turning and brushing often with marinade.

Heat remaining marinade to a boil and serve with chicken. Serves 4.


2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
1/2 cup diced celery with leaves
1/4 cup diced sweet green pepper
1 tablespoon chopped garlic
2 cans (141/2 ounces each) tomatoes
1 cup packed light-brown sugar
1 can (6 ounces) tomato paste
1/3 cup red-wine vinegar
2 tablespoons Creole- or Dijon-style mustard
2 tablespoons Worcestershire
2 lemon slices
1 bay leaf
2 tablespoons Tabasco, to taste
Salt and pepper, to taste

Heat butter and olive oil in saucepan. Add onion, celery, green pepper and garlic; sauté until tender, about 15 minutes.

Stir in tomatoes with their liquid, sugar, tomato paste, vinegar, mustard, Worcestershire, lemon slices and bay leaf. Simmer, covered, stirring, 30 minutes, until thickened.

Discard lemon and bay leaf. Puree sauce in processor or blender. Stir in Tabasco, salt, pepper. Serve warm. Refrigerate leftover several weeks.

Grilled Burgers: Shape 1 pound ground beef into 4 patties. Grill or broil 10 minutes or until desired doneness; turn once; baste with 1/4 cup barbecue sauce last 5 minutes. Serve on toasted English muffins with lettuce, tomato, red onion. Makes 4 servings.


1 head cauliflower cut into florets
1 - 2 small zucchini squash, sliced
1 cup sharp cheddar cheese, shredded
1 cup sour cream
2/3 cup cornflakes, crushed
Salt and pepper to taste
Parmesan cheese, grated for topping

Place cauliflower in a saucepan and cover with water. Bring water to a boil and cook until cauliflower is crisp-tender. Drain off water and place in a bowl. Add squash, cheddar cheese, sour cream and salt and pepper and mix well. Pour into a greased baking dish and sprinkle cornflakes and Parmesan cheese on top. Bake at 350 degrees for 3o minutes.


1 lemon, sliced into discs
1 lime, sliced into discs
1 package frozen cod fillets, defrosted (about a pound)
1 8-oz. can sliced mushrooms, drained; chop if desired
1 bunch (6-8 stems) of scallions (green onion), sliced thinly, green and white
1 14-oz. can diced tomatoes, drained (or 4-6 fresh plum tomatoes)
1/2 tsp. dried oregano
1/4 tsp ground thyme
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
1 Tbsp olive oil
¾ to 1 cup freshly grated parmesan cheese

Preheat oven to 425 F. Spray 9x13-inch baking dish (non-reactive) with non-stick spray. Lay lemon and lime slices flat in bottom, alternating. Season fish with dried spices and lay on top of citrus slices. Mix mushrooms, scallions, and tomatoes and spoon evenly over fish. Drizzle with olive oil. Bake for 15-20
minutes. Lower oven temperature to 350 F. Sprinkle cheese over dish and bake for 10 more minutes.

Cafe Balaban Yield: 4 servings.

For sauce:
3 tablespoons dry mustard
2 tablespoons plus 1 1/2 teaspoons granulated sugar
2 tablespoons warm water

For fish:
1/8 teaspoon ground cinnamon
1 1/2 teaspoons paprika
1/2 teaspoon dry mustard
3/4 teaspoon unsweetened cocoa powder
1/4 cup chili powder
1 tablespoon ground cumin
3/8 teaspoon ground black pepper
1/4 cup granulated sugar
2 tablespoons kosher salt
4 (6- to 8-ounce) salmon fillets
Chopped green onions or fresh chives, for garnish

To prepare sauce: In a glass bowl or measure, stir together dry mustard, sugar and water until smooth. Set aside at room temperature.

To prepare fish: Prepare a hot fire in the grill or preheat the broiler. Combine cinnamon, paprika, dry mustard, cocoa powder, chili powder, cumin, pepper and sugar; sift to remove any lumps. Stir in salt. (See note.)

Remove skin from fillets; press the spice mixture into the salmon, coating all sides thoroughly.

Broil or grill until fish flakes easily, about 10 minutes per inch of thickness. Drizzle with sauce; garnish with green onions.

Note: This makes 3/4 cup of the spice mixture. Remove what you need from the bowl, and pour the rest into an airtight container to save for a future use.


3 lbs ox-tails
1/2 tsp. fresh ground pepper
salt to taste
5 tbsp flour
olive oil
4 garlic cloves
3 medium yellow onions, chopped
3 mild green chili peppers (like Anaheim or ancho), chopped
4 carrots, sliced
2 cups dry red wine
8 cups chicken stock

Flour and salt/pepper the oxtails. In large sauté pan, medium brown both sides in oil on medium - high. Put in another pot and cover with 1/2 of the chicken stock. In the first pan, add onions and garlic to the frying oil, and fry until golden. Add
the remaining flour/salt/pepper and stir. When it acquires a dark color, add wine and the remaining stock. Whisk well, till smooth. Add the sauce to the oxtails. Add green peppers and carrots. Cook everything on med-low for about 2 hours.
Serve immediately. Serves 4


1 lb. lean beef boneless sirloin steak, about 1/2 inch thick
1/2 lb. snap pea pods
1 cup baby carrots, cut into 1/4 inch sticks
1 pkg (9 oz) refrigerated fresh linguine, cut into 2 inch pieces
2 tsp. cornstarch
1 tsp. sugar
2 tsp. cold water
1/3 cup chicken broth
1 Tbsp. soy sauce
4 cloves garlic, minced
2 tsp. minced fresh gingerroot
1/2 cup thinly sliced red onion

Remove fat from beef and cut beef into strips about 1 1/2 x 1/4 inch thick. Heat 2 quarts of water to boiling and add pasta, pea pods, and  carrots. Boil 2 or 3 minutes, just until linguine is done; drain. Mix  cornstarch, sugar and cold water. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch mixture. Spray a nonstick wok or skillet with cooking spray; heat over medium heat until hot. Add beef and onion; stir fry until beef is no longer pink. Stir broth mixture into beef
mixture. Add remaining ingredients and cook 2 minutes or until hot. Serves 4


1 1/2 or more lbs. sirloin (trim fat and pound, then cut into strips)
Salt and pepper
4-5 Tbsp butter
8 oz. sliced mushrooms
2 medium onions, sliced
2 Tbsp flour
2 cups beef bouillon (4 cubes in 2 cups boiling water)
2 Tbsp tomato paste
1 tsp. dry mustard
3 Tbsp sherry
3/4 cup sour cream

Salt and pepper meat, set in refrigerator for 2 hours. Melt 2 Tbsp butter in a large skillet, sauté mushrooms about 10 minutes. Set aside. Sauté onion rings until clear and set them aside, also. Melt the remaining butter. Brown meat on all sides, but leave the meat rare. Set aside. Blend flour into the butter remaining
in the skillet. Gradually add the beef bouillon, stirring constantly, until mixture is smooth and slightly thickened. Add the tomato paste, mustard, sherry, and blend.

Combine sauce with meat, mushrooms, and onions and cook slowly over low heat for about 20 minutes. Blend in sour cream five minutes before serving over rice or pasta.


1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 teaspoon garlic powder
1 teaspoon salt
1 cup bleu cheese crumbles

Combine all ingredients until well mixed.  Let sit in refrigerator for an hour or more to let flavors marry.  Mix before serving.


1 quart mayonnaise
1/2 cup sour cream
1 tablespoon horseradish
3/8 teaspoon onion salt
1 tablespoon lemon juice
3/4 teaspoon garlic powder
10 ounces bleu cheese crumbled

Mix well and keep cold. Will keep for a long time.


1/2 cup sour cream
1/2 cup mayonnaise
2 scallions, minced
2 to 3 Tbsp. lemon juice (start with 2 tbsp; add more to taste)
1/2 cup blue cheese, crumbled
freshly cracked black pepper

Combine sour cream, mayonnaise, scallions and lemon juice in a bowl and mix
well. Stir in cheese, cover with plastic wrap and refrigerate for at least 4 hours before serving. Makes about 1 1/2 cups

(Charleston seafood)

1/4 cup olive oil
1 large onion, finely chopped
1 red or green bell pepper, seeded and chopped
3 cloves garlic, minced
cup finely chopped parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
28 ounces Italian plum tomatoes (1 large can), coarsely chopped
6 ounces tomato paste (1 can)
2 cups dry white wine
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound rock cod fillets, cut in 1-inch square
1 pound shrimp, shelled and deveined
3 pounds Dungeness crabs (2 medium crabs), cooked & cleaned
12 fresh clams in shells, scrubbed

In a deep, heavy, large kettle or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper. Cook, stirring often, until onion is soft but not browned. Mix in garlic, parsley, basil, and oregano. Stir in tomatoes and their liquid, tomato paste, wine, salt, and pepper.

Bring to a boil, cover, reduce heat, and simmer for I hour. Uncover and boil gently, stirring occasionally, over medium-low heat until sauce is fairly thick (30 to 35 minutes).

Add, in order given, rock cod, crabs (cooked, cleaned, and cracked), shrimp, and clams. Cover and cook until crab meat is heated through, the shrimp are pink, and the clams are open (20 to 25 minutes). Discard any clams that do not open. Taste; add salt if needed.


4-pound pork loin roast
3/4 cup Kikkoman Soy Sauce
1/3 cup dry sherry
1/3 cup honey
2 cloves garlic, crushed
1/2 teaspoon ground ginger

Pierce meaty sides of roast with fork; place in large plastic bag. Combine remaining ingredients; pour over roast. Press air out; tie top securely. Refrigerate 8 hours or overnight; turn bag over occasionally.

Remove roast; reserve marinade. Place roast in shallow pan. Roast at 325F for 1 hour. Brush with reserved marinade; cover loosely with foil. Roast 1 hour and 10 minutes longer, or until meat thermometer inserted into center registers 150F, brushing several times with marinade. Remove roast; let stand 15 minutes.

Combine pan drippings with remaining marinade in small saucepan. Bring
to boil and cook 1 minute; serve with roast. Makes 6 servings


1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup sugar
1/2 pound cream cheese, at room temperature
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt
2 to 2 1/2 cups all-purpose flour

1/2 cup cherry jam or jelly
1 cup dried cherries
1/2 cup miniature chocolate chips
1/4 cup milk
3 tablespoons sugar

Dough: Beat butter and sugar in bowl until creamy. Beat in cream cheese, yolks, vanilla and salt, 1 minute. Stir in flour until smooth, using enough flour so dough is firm. Divide into fourths; shape into disks; cover with plastic wrap; refrigerate at least 4 hours or overnight.

Position oven rack in top third of oven. Heat oven to 350F. Grease large baking sheet.

Filling: On floured surface, roll 1 piece dough out into 8-inch round. Spread with 2 tablespoons jam. Sprinkle with 1/4 cup cherries, 2 tablespoons chips. Cut dough in 8 wedges. Starting at outside edge, roll up each triangle, enclosing filling. Transfer to prepared sheet, spacing inch apart. Make 24 more, using remaining dough, filling.

Glaze: Brush each rugelach very lightly with milk. Sprinkle with sugar.

Bake in top third of 350F oven until lightly browned, 20 to 25 minutes. Cool on rack.  Yield: 32 pieces.


1 cup cranberries, fresh
1 cup cooking apples, coarsely chopped and peeled
2/3 cup packed dark brown sugar
1/2 cup water
1/4 cup onion, chopped
1 tablespoon fresh ginger, minced and peeled
1 teaspoon curry powder
1/8 teaspoon ground red pepper
2 (3/4-pound) pork tenderloins
1/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray

Preheat oven to 350F.
Combine first 8 ingredients in a small saucepan and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for 2 minutes or until thick. Cool 10 minutes.

Place mixture in a blender or food processor and process until smooth.

Trim fat from pork and sprinkle with salt and pepper. Divide cranberry mixture in half. Brush pork with half of the cranberry mixture.

Place pork on a broiler pan coated with cooking spray. Bake at 350F for 30 minutes or until thermometer registers 160F. (Slightly pink).

Serve pork with remaining cranberry sauce.


For the cookies:
1/2 lb butter
1/3 cup heavy cream
2 cups all-purpose flour
Granulated sugar

For the filling:
3/4 cup sifted confectioner's sugar
4 Tbsp butter
1 tsp vanilla extract
Food coloring (optional)

To make the cookies, mix the butter, cream, and flour thoroughly. Chill for 1 hour before rolling to a thickness of 1/8 inch on a lightly floured surface.  Cut into 1 1/2-inch rounds and coat both sides with granulates sugar.  Place on an ungreased baking sheet and prick each cookie 4 times with the tines of a fork.  Bake in a preheated 375F oven for 7 to 9 minutes, until slightly puffy. Cool on wire racks.  Blend together the ingredients for the filling, tinting it a pastel pink, green, or yellow if desired.  Stick the cooled cookies together in pairs using the filling.  Makes about 5 dozen cookies.

Servings: 6

2 cups Liquid Coffee Creamer
1 tablespoon cornstarch
2 teaspoons flour
1/2 cup sugar
3 eggs yolks
1 egg
2 tablespoons spiced rum
2 teaspoons vanilla extract
1/8 teaspoon salt
1 tablespoon brown sugar
3 tablespoons sugar
1 (14 oz.) can Sweetened Condensed Milk
fresh berries, as optional garnish

Preheat oven to 325°F. You will need six 5-ounce ramekins. Place them in a shallow baking dish or roasting pan, leaving space between them.

In a small saucepan combine creamer, cornstarch and flour; whisk together until dissolved. Cook over medium-high heat, stirring constantly with a wooden spoon to prevent scorching, until mixture thickens and coats the back of the spoon. It should be the consistency of heavy cream. Remove from heat and cool for 10 minutes.

In a medium-size bowl combine sugar, egg yolks, whole egg, rum, vanilla and salt. Whisk together until smooth, then whisk in the condensed milk and cooled creamer mixture. Be careful not to over-whisk as this will create too much foam on the surface of the custards. Strain mixture through a fine-mesh sieve. Divide mixture evenly among the 6 ramekins and pour enough hot water around them to come 3/4th of the way up their sides.

Bake for approximately 45 minutes to 1 hour, or until custards are set. Remove from oven, cool custards to room temperature in the pan, then remove them from their water bath and refrigerate for at least 4 hours or overnight before making burnt sugar topping. The sugar isn't actually burnt but rather caramelized to a golden amber on top of the custard. As it cools, the caramel hardens, making the signature crisp sugar crust.

Preheat broiler. Combine brown sugar and 3 tablespoons sugars, breaking up any lumps. Sprinkle the top of each custard with 2 teaspoons of sugar mixture, spreading it as evenly as possible. Place custards under the broiler until sugar caramelizes to a golden amber. It is best to do only a couple at a time, making it easier to watch them so that the sugar doesn't burn. Refrigerate custards for 1 hour before serving, to harden the sugar crust and cool the custard. Serve with fresh berries, if desired.

(Basque Apple Pancake) Serves 4

Preheat oven to 400 F.

4 Tbsp. butter or margarine
2 tsp. cinnamon
4 Tbsp. firm packed dark brown sugar
2 green baking apples peeled and thinly sliced into wedges
8 eggs
1 tsp. cold water
2/3 cup whole milk
1/2 tsp. salt
1/8 tsp. baking powder
4 fresh lemon wedges
4 tsp. raspberry compote or jam

In 4 individual 8" crock or glass pie dishes, melt (1 Tbsp each pan) butter, coating sides and bottom. Evenly sprinkle 1/2 tsp. cinnamon and 1 Tbsp brown sugar on bottom of each pan. Lay apple wedges in circular pattern on bottom of pans not touching. Set aside. In mixing bowl, fold together unbeaten eggs, water, milk,
salt, and baking powder until just combined and still lumpy. Be very careful not to over-mix, as over-mixing will cause flat cakes. Evenly divide batter into each dish, coating bottom and apples of each completely.

Bake for 35-40 minutes or until browned on top. Squeeze 1 wedge of lemon lightly over top of each, placing used wedge on side of pastry as garnish. Place 1 tsp. raspberry on center of each pastry. Serve in dish (hot) immediately.

A delightfully syrupy dessert of orange rings, soaked in liqueur, chilled and served straight up, or over ice cream. Serves 4

5 oranges
1 cup water
1 cup sugar
2 tablespoons orange liqueur

Remove the zest from 1 orange and place the zest in a small saucepan along with the water; cook for 5 minutes over medium-high heat.

Meanwhile, with a sharp knife, remove the skin and white pith from the oranges.

Slice the oranges crosswise into rings and place them in the slow cooker.

Using a small strainer, carefully remove the zest from the liquid in the saucepan and discard the zest. Stir the sugar into the liquid, bring to a boil and let cook for 5 minutes or until the liquid thickens into a syrup.

Remove from heat, stir in the orange liqueur and pour the mixture over the orange rings in the slow cooker. Cook on LOW for 2 to 3 hours. Chill, and serve.

            from Real Food for Real People presents:
            Volume 7- More Bread Maker Mixes in Jars
   copyright 2000-2002, Kaylin White/Real Food for Real People

Eggs are often used in baked products because of their binding and leavening
properties.  Some cooks have found good substitutes for eggs. Try one of the
following the next time you prepare a recipe that calls for eggs:

For each egg, use one of the following:

1. 1 tsp. baking powder, 1 Tbsp. liquid, 1 Tbsp. Vinegar

2. 1 tsp. yeast dissolved in 1/4 cup warm water

3. 1 Tbsp. apricot puree

4. 1 1/2 Tbsp. water, 1 1/2 Tbsp. oil, 1 tsp. baking powder

5. 1 packet plain gelatin, 2 Tbsp. warm water.  Do not mix until ready to use.

6. 1 heaping Tbsp. Soy Flour + 2 Tbsp. Water

7. 1/2 mashed banana for 1 egg (great for cakes, pancakes, etc)

8. 2 Tbsp. cornstarch or arrowroot starch

9. 1 ounce mashed tofu (blend tofu smooth with the liquid ingredients before they are added to the dry ingredients).

10. Egg-free egg replacers are available in many health food stores. These are different from the reduced-cholesterol egg products which do contain eggs. Egg replacers are egg-free and are usually in a powdered form. Replace eggs in baking with a mixture of the powdered egg replacer and water according to package directions.


2 tablespoons Dijon mustard
2 teaspoons olive oil
1 clove garlic, finely minced
Freshly ground pepper
Several sprigs of fresh thyme (or substitute 1/2 teaspoon dried)
4 center-cut pork loin chops, about 3/4-inch thick
Kosher salt

Mix the mustard, olive oil, garlic and ground pepper together. Strip the herbs from the thyme's stems and add to the mustard mixture. Spread the pork chops with the mixture and marinate, covered, in the refrigerator overnight.

Prepare a medium-hot fire in the grill. Remove the chops from the refrigerator just before you are ready to begin grilling and season them well with salt. Cook the chops for about 7 or 8 minutes on each side. The meat should be moist with the slightest tint of pink. If you prefer your pork a little more done, cook for another couple of minutes. Garnish each chop with a generous dollop of Rhubarb-Ginger Chutney (recipe follows). Makes 4 servings.

Rhubarb-Ginger Chutney

1 cup apple-cider vinegar
2 cups brown sugar, packed
4 pounds rhubarb, trimmed and sliced crosswise into 1/2-inch pieces,
about 8 to 10 cups
1/2 cup peeled fresh ginger, sliced and cut into a fine julienne
4 cloves garlic, peeled and minced
12 black peppercorns
1 cup currants or raisins
1 teaspoons salt

Bring the vinegar and sugar to a boil in a large nonreactive pot (see note). Add the rhubarb and all the other ingredients and bring to a simmer. Cook, stirring occasionally, until mixture thickens. Makes about 1 quart.

Note: Rhubarb should be cooked only in nonreactive, non-aluminum pots, preferably stainless or tin, because it reacts with aluminum.
(Recipe from Stephanie Pearl Kimmel, Marche restaurant, Eugene, Ore.)


4-6 hake steaks (or other firm-fleshed white fish)
3 Tbsp extra virgin olive oil
3 cloves garlic, sliced
1 Tbsp grated onion
2 cloves garlic, minced
3 Tbsp minced parsley
1/4 tsp (heaping) marjoram
1/2 tsp thyme
1/2 cup orange juice
2 Tbsp lemon juice
1 Tbsp lime juice
Salt and freshly ground black pepper to taste

Poach fish in water with lemon slices, whole peppercorns and bay leaves.

Sauté 3 sliced garlic cloves in oil until brown, then remove. Take great care that it not burn. Add minced garlic and onion; sauté for a minute. Add remaining ingredients; simmer 2-3 minutes.

Serve over fish. This sauce is also good over poached chicken. Serves 4-6.

Makes 1 1/4 cups or 8 servings

Use this basic vinaigrette on a medley of just-picked greens.  Wait to toss the salad with the dressing until just before serving.

1/4 cup balsamic vinegar
1/4 cup honey
1/3 cup extra-virgin olive oil
1/4 cup water
2 cloves fresh garlic, crushed
1/2 tsp lemon pepper
1/2 tsp salt

Whisk all ingredients in a small bowl to blend.  Cover and refrigerate for up to 1 week.  Whisk to recombine just before using.

Golden Palate Delicatessen & Catering

2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon packed brown sugar
1/2 teaspoon salt
3 tablespoons butter or margarine, room temperature
1/2 cup currants, raisins or dried fruit of your choice
2 teaspoons caraway seed
1 cup sour milk
Sugar and cinnamon to garnish (divided)

Mix flour, baking soda, baking powder, brown sugar and salt together in large
bowl. Cut in butter or margarine with pastry cutter. Add dried fruit, caraway seed and milk. Mix thoroughly until all ingredients are well-incorporated. Place on a greased bread sheet that has been coated with flour mixed with cinnamon sugar. To make 1 large loaf, shape into round mound. With greased knife, cut a cross in top center of dough.

For smaller scone-like breads, form into smaller-size mounds, and cut a cross
in the bread, if desired.

Sprinkle top of bread or breads with additional cinnamon sugar mixture. Bake
at 350 degrees 30 to 40 minutes, depending on size of loaf preferred.

A slight twist on a fabulous French casserole. Here, lamb chops are buried beneath a medley of vegetables, mellowing to melt-in-your-mouth perfection.

6 lamb shoulder chops
2 potatoes, diced
2 carrots, sliced
1 celery stalk, sliced
1 onion, chopped
1 parsnip, sliced
1 clove garlic, minced
1 (19-ounce) can diced tomatoes
1/2 cup chicken broth
11/2 teaspoons prepared mustard
1 teaspoon dried mint
1 teaspoon dried parsley
1/4 teaspoon dried thyme

Place the lamb chops in the slow cooker, and place the potatoes, carrots, celery, onion, parsnip, and garlic on top.

In a bowl, combine the tomatoes, broth, mustard, mint, parsley and thyme; pour the mixture into the slow cooker over the lamb chops and vegetables.

Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Serves 4.

(Arni Avgolemono) Variations on this dish abound all over Greece, and any meat can be substituted for the lamb.  The sauce is what makes this dish stand out, and it can be used with virtually any combination of meats and vegetables.

1/4 cup extra-virgin olive oil
3 lbs boneless shoulder or leg of lamb
cut into 2-inch pieces
1 medium onion, chopped
1 1/2 cup dry white wine or water
2 cups canned or frozen artichoke hearts, quartered
10 scallions (spring onions), cut into 2-inch pieces
3 medium carrots, cut into 2-inch pieces
Salt and freshly ground pepper to taste
2 eggs
Juice of 2 lemons

Heat the oil in a large pot over high heat and brown the lamb on all sides.  Add the onions, reduce the heat to medium, and sauté for 3 minutes.  Add the wine and simmer covered for 15 minutes.  Add the artichoke hearts, scallions, carrots, salt, and pepper and simmer until the lamb and vegetables are tender, about 45 minutes.  Using a slotted spoon, transfer the lamb and vegetables to a serving platter. You should have about 1 1/2 to 2 cups (375 - 500 ml) liquid remaining
in the pot - add a little water if necessary.  Beat the eggs and lemon juice in a small bowl and stir some of the hot pan liquid into the egg mixture.  Stir the egg mixture into the pot and continue stirring over very low heat until the sauce thickens - do not boil.  Adjust the seasoning with salt and pepper and pour the sauce over the lamb and vegetables.  Serves 6 to 8.


1/4 cup brown sugar
1/3 cup butter, softened
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 cup all-purpose flour

8 oz. cream cheese, softened
2/3 cup sugar
1/4 cup fresh lemon juice
1 Tbsp. lemon zest
1/2 tsp. vanilla
1/2 tsp. baking powder
1 egg

Combine crust ingredients and mix until crumb mixture forms. Spray an 8-inch baking pan with cooking spray and press crust evenly into bottom of the pan. Bake for 15 minutes at 350 degrees. Meanwhile, combine filling ingredients and mix with a hand mixer or food processor until smooth. Pour over crust and spread out evenly. Bake at 350 for 20-25 minutes. Allow to cool and chill before cutting into squares and serving.

To serve 8

8 large fresh artichokes
1/2 cup dry white vermouth
Juice of 2 lemons
2 Tbsp olive oil
1 tsp. ground coriander
1 tsp. chopped fresh thyme
2 bay leaves
Salt and freshly ground black pepper to taste

Use a stainless steel chef’s knife, not a carbon steel one, as artichokes contain enzymes that react with carbon steel and aluminum.

Prepare a bowl of cold water and drop half a lemon in it. Artichokes darken disagreeably in contact with the air; the acidulated water will protect their color.

Trip the artichoke stem and cut off the top to get rid of all the hard, inedible parts of the leaves. Cut the artichokes vertically in quarters and drop in the water. Retrieving one piece at a time from the water, use the tip of a sharp stainless
steel paring knife or a melon-baller to take the choke out of the artichokes quarters, returning them to the water as you work.

Choose a non-reactive pot with a tight lid and out the remaining ingredients in it. Add the artichokes and simmer until most of the liquid has evaporated, at which point the artichokes should be done. You may serve them hot, at room temperature or chilled. You may make them up to three days in advance and keep them in a tightly covered ceramic bowl.

Artichokes are in season in most of the northern hemisphere, so now is a good time to enjoy this dish.

From Emeril

1 ( 1/4-ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
Sugar to roll the Malasadas

Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm. Yield: two dozen


1 head Romaine lettuce, torn into bite-sized pieces
1/4 cup green onions, chopped
1 cup celery, chopped
1 11-oz. can mandarin oranges, drained and reserve juice
1/2 cup sliced almonds
1 6-oz. can sliced water chestnuts
Rice noodles for garnish

1/4 cup olive oil
Juice from drained oranges
2 Tbsp. Balsamic vinegar
1 Tbsp. sugar
Salt and pepper to taste

Combine lettuce and next 5 ingredients in a large bowl and toss. Combine dressing ingredients and whisk together. Just before serving pour dressing over salad and toss. Garnish with rice noodles.


Citrus Marinade

2 large garlic cloves
1/3 cup olive oil
3 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup fresh lemon juice
1/4 cup fresh orange or lime juice
1 1/2 teaspoons freshly grated lemon zest

Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic.

Into oil in pan stir in remaining ingredients and salt and pepper to taste and cool marinade. Makes 1 cup (enough for 1 1/2 to 2 pounds chicken or shrimp).

Five-Spice Shanghai Marinade
Fragrant five-spice powder enhances the Asian accent in this marinade. Use it to marinate beef or chicken, and brush with the marinated while grilling. It is also delicious with seafood, but only needs to be brushed on during grilling. The recipe makes enough to marinate one pound of meat, poultry or seafood, with some left over to pass alongside. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

2/3 cup minced green onions
1/4 cup soy sauce
1/4 cup dry Sherry
2 tablespoons minced peeled fresh ginger
2 tablespoons chili oil*
2 teaspoons oriental sesame oil
2 teaspoons five-spice powder

*Available at Asian markets and in the Asian section of some supermarkets.

Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)

Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately. Makes about 1 cup.

Hunt Country Marinade

3/4 cup Cabernet Sauvignon or other dry red wine
1/4 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons unsulfured (light) molasses (light Karo is okay)
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons chopped fresh rosemary of 2 teaspoons dried
1 tablespoon crushed juniper berries or 2 tablespoons gin
3 large garlic cloves, minced
3 2x1-inch strips orange peel (orange part only)
3 2x1-inch strips lemon peel (yellow part only)
8 whole cloves
8 whole black peppercorns
2 bay leaves, broken in half
3/4 teaspoon salt

Mix all ingredients in medium bowl. (Can be made 2 days ahead. Cover; chill.)

Marinate poultry 2 to 4 hours and meat 6 to 12 hours in refrigerator. Drain marinade into saucepan. Boil 1 minute. Pat meat or poultry dry. Grill, basting occasionally with marinade. Makes about 1 1/2 cups.

Marseilles Marinade
Fennel seeds and Pernod, the French anise liqueur, accent this delicate marinade, named after the famous seaport. It is best with fish, shrimp or lobster tails. The recipe makes enough for one pound of fish, with some to spare for spooning over grilled fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

6 tablespoons olive oil
6 tablespoons white wine vinegar

1/4 cup Pernod or other anise-flavored liqueur
2 teaspoons fennel seeds, crushed
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper

Whisk all ingredients in small bowl to blend. Let stand 15 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Re-whisk before using.)

Marinate fish or seafood in half of marinade in refrigerator 30 minutes. Remove from marinade and frill. Pass remaining half of marinade separately.

Minted Turkish Delight Marinade

Mint and spices add a Turkish flair to this yogurt-based marinade. The flavors are perfect with lamb kebabs or chicken. It's also a good dip for crudités or pita bread. This recipe makes enough to marinate 1 1/2 pounds of lamb or chicken, with some remaining to serve on the side. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 cup chopped fresh mint
2 large garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice

Whisk yogurt, lemon juice and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne and allspice. (Can be made 1 day ahead. Cover; chill.)

Marinate lamb or chicken in half of marinade at least 1 hour or up to 4 hours in refrigerator. Remove from marinade, leaving thin coating of marinade on lamb or chicken. Grill. Passing remaining half of marinade separately. Makes 1 1/2 cups.

Tequila Mockingbird Marinade
Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops, and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

1/4 cup vegetable oil
3 tablespoons fresh lime juice
3 tablespoons tequila
2 tablespoons triple sec
1 large jalapeño chili, seeded, minced
1 1/2 teaspoons grated lime peel
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon coarse salt

Mix all ingredients in small bowl. Let stand 15 minutes. (Can be prepared 1 day ahead.) Cover and refrigerate.

Marinate poultry 1 to 3 hours and seafood 30 minutes in refrigerator. Drain (do not pat dry) and grill. Boil remaining marinade in heavy small saucepan 1 minute. Drizzle some of marinade over poultry or seafood just before serving.
Makes about generous 3/4 cup.

Triple-Mustard Sauce
Mustard and honey are a combination that's ideal for lamb or tuna steaks. It's a bit too pungent to use for dipping, but the flavor mellows with cooking. Brush the sauce liberally on meat or fish before and during grilling. The recipe makes enough for about 1 1/2 pounds of lamb or fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting. Makes about Generous 3/4 cup.

1/4 cup Dijon mustard
1 teaspoon dry mustard
1 teaspoon whole mustard seeds
1 teaspoon crushed black peppercorns
3 tablespoons brandy
3 tablespoons chopped fresh tarragon or 2 teaspoons dried
2 tablespoons olive oil
1 1/2 tablespoons tarragon white wine vinegar or white wine vinegar
2 teaspoons honey

Stir first 4 ingredients in bowl until dry mustard dissolves. Mix in remaining ingredients. Let stand 15 minutes. (Can be made 3 days ahead. Cover and chill.)

Rules for Marinades:

Marinate in a nonreactive container such as glass or ceramic, or even in a sealed plastic bag (food can pick up a bad taste from aluminum or other metals).

Use a shallow bowl so the marinade covers as much of the food as possible; turn the food at least once an hour.

Seafood should marinate for one hour or less; boneless chicken breast for no more than two hours — otherwise the food gets mushy. Lean pork can marinate up to four hours, and beef can soak for 24 hours or more.

Let food marinate in the fridge, not on the kitchen counter, to avoid contracting harmful bacteria.

Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Do not use leftover marinade as a sauce unless it has been boiled for at least five minutes to destroy bacteria that may have been picked up from the raw meat or fish.

Copyright 2004 by Lynne Rossetto Kasper Serves 4

1 pound pencil-slim asparagus
1-2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 large eggs
2 tablespoons heavy cream
2 large scallions (white and green parts), thinly sliced
1/2 tightly packed tablespoon curly parsley leaves, chopped
1/2 tightly packed tablespoon fresh dill, chopped
3 ounces cream cheese, cut into 3/4-inch pieces
Salt and freshly ground pepper to taste
2 tablespoons butter
1/4 cup snipped fresh chives (optional)

Preheat the oven broiler.

Set oven rack about 6 inches from the broiler. Snap off the tough ends of the asparagus (just bend the spear and it will break where the toughness begins) and discard. Place the asparagus in a single layer in a shallow baking pan.

Drizzle with the olive oil, tossing to thoroughly coat each spear. Arrange the asparagus in a single layer and sprinkle lightly with salt and freshly ground pepper. Broil 1 minute, turn spears with tongs and broil another minute or two. The spears should have a little resistance when you pierce them with a knife. Remove to a plate.

Crack the eggs into a medium bowl and add the cream. Use a fork to loosely combine. Gently stir in the scallions, herbs, cream cheese, and a little salt and pepper.

Melt the butter in a 10-inch heavy non-stick skillet over medium heat. When foam subsides add the eggs and stir gently with a rubber spatula for a few seconds.

Lower the heat to medium-low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large creamy curds form. Taste for seasoning, adding salt and pepper if needed. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.

Divide asparagus among four plates. Top each with one-quarter of the eggs and sprinkle with the chopped chives if using. Serve immediately.


1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 can (28 ounces) crushed tomatoes
16 ounces nonfat sour cream
6 scallions, chopped
1 can (4 ounces) chopped green chilies, drained
6 to 7 flour tortillas (8-inch)
3 cups shredded cooked chicken
1 can (15.5 ounces) corn, drained
8 ounces shredded cheddar cheese
Sliced black olives, sliced scallions

Heat oven to 350F. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chilies in second bowl.

Spread 1/2 cup tomato mixture in 13 x 9 x 2-inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the chicken, half the corn, 1 cup tomato mixture, one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaining cheese around edge.

Bake in 350F oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.  Yield: 12 servings.


1/2 cup heavy cream (whipping cream)
2 cups soft bread cubes
1/2 cup water
2 well-beaten eggs
2 tsp. salt
1/4 tsp. pepper
1/2 cup chili sauce
2 T. horseradish
1/2 cup finely chopped onion
1/4 cup parsley flakes
1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
1/4 cup chili sauce
Hard-boiled eggs, optional

Combine cream, bread crumbs, and water. Let stand 5 minutes. Add remaining ingredients except the last 1/4 cup chili sauce. Mix thoroughly. Turn onto a lightly greased baking pan and shape into a loaf. Optional: I put hard boiled eggs in the center of the loaf. Bake at 350 F for 1 1/4 hours. Remove to a warm serving platter, pour the 1/4 cup chili sauce over the meat, and serve


12 onions
¼ tsp pepper
olive oil

10 eggs
1 can evaporated milk

optional additions: mustard, crushed pepper flakes, sprinkling of nutmeg,
cooked and crumbled bacon, sliced tomatoes (on top),
chopped ham, green peas, salsa, grated cheddar

3 quart baking dish, well-sprayed

Cut onions in half and then slice into semi circles.  Cook in small batches
in a little olive oil until caramelized.  Add pepper but no salt to cooking
onions.   Transfer into well sprayed baking dish until the dish is 3/4 full.

Beat 10 eggs and a can of evaporated milk together in large bowl.  Add a
teaspoon salt and additional pepper if desired.  Pour over cooked  onions in
baking dish.  Liquid should cover onions by about a quarter of an inch.

If you wish to use any of the optional additions, it would be best to select one,
rather than adding all of them. You could bake this dish in small ramekins, using
one additional ingredient in each one. It would probably work to add crumbled
bacon or chopped ham by stirring it into the caramelized onions, and then top the
cooked dish with a little grated cheese and put it back in the oven for 5 minutes
or so for the cheese to melt. Sliced tomatoes make a good topper. You can
always bring your dish out of the oven when it is about half-way done (or later)
and put toppers on it so the toppers won’t burn. It’s okay to play with this dish.

Bake at 350 for an hour or more until center is done.


Large, sweet onions (Vidalia, etc.)
1 cup buttermilk
1 egg
1 ½ cups flour
Oil for deep frying

Preheat oil for deep-frying.  Cut onions into 1/2-inch slices and separate into rings (a single onion will make quite a stack of onion rings).  In a bowl, combine buttermilk and egg (can make more as needed). Pile about flour in a shallow dish.  Dip rings first in buttermilk mixture, then coat with flour.  If you like a thicker batter, repeat buttermilk and flour layers.  Drop into hot oil and fry until golden
(don't fry too many at once or oil temperature will drop).  Drain on paper towels and keep warm in oven until all are cooked.  Serve immediately.


      3     cups  uncooked medium pasta shells (7 1/2 ounces)
     3/4   cup  fat-free ranch dressing
      1     medium  tomato -- chopped (3/4 cup)
     1/4   pound  deli-style sliced fat-free ham -- cut into 1/2-inch strips
     1/4   pound  deli-style sliced fat-free turkey -- cut into 1/2-inch strips
      2     medium  green onions -- sliced (2 tablespoons)
      1     (10-ounce) bag  washed fresh spinach
     1/4   cup  imitation bacon-flavor bits

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Toss pasta, dressing, tomato, ham, turkey and onions. Place spinach on serving platter. Top with pasta mixture. Sprinkle with bacon bits.  Yield: 6 servings.


1 very large, sweet onion, cut in 1/4" half-slices
2 bell peppers, seeded and cut into 1/4" sticks
1 pkg. smoked sausage cut into 1/4" slices
1 (12-oz.) can Spicy V-8 juice
1/2 tsp. garlic powder
Pinch of dried Italian herbs
2 cups cooked rice (opt.--preferably brown rice)

Coat large wok or frying pan with non-stick spray. Sauté onion and peppers
over medium heat until crisp tender.  Add sausage, V-8, garlic powder, and
herbs. Continue cooking until sauce thickens, about 5-7 minutes.  Add salt
to taste and serve over rice (if desired) or on its own.  (Serves 4.)


1 large block Velveeta cheese
2 (4oz) container pimientos
1 tbsp vinegar or lemon juice
1 tsp sugar
2 blocks cream cheese
2 (8oz) pkgs shredded cheese
large quantity of mayonnaise (use more if you want it creamier)

Mix together and refrigerate.


1 cup fresh pineapple, diced
1 jalapeno pepper or 2 serrano chilies, seeded and chopped
Juice of 1 lime
1 Tbsp. cilantro, chopped
Pinch of salt
1 tsp. brown sugar

Combine all ingredients together in a bowl. Serve with tortilla chips. You may substitute crushed canned pineapple for fresh if you cannot find fresh pineapple.

(Venetian Sweet-and-Sour Chicken) From Bar Italia Yield: 4 servings.

1/2 teaspoon ground cloves
1 teaspoon finely grated orange zest (colored portion of peel)
1/2 cup plus 6 tablespoons balsamic vinegar, divided
1 teaspoon chopped fresh mint leaves
1/4 cup plus 4 teaspoons olive oil, divided
1/2 teaspoon ground black pepper
4 (8-ounce) boneless, skinless chicken breasts
4 teaspoons unsalted butter
1 medium red onion, thinly sliced
2 medium red bell peppers, julienned
6 white button mushrooms, thinly sliced
1/4 cup golden raisins
1/4 cup dark raisins
1/4 cup pine nuts
1/4 cup sweet vermouth
Chicken stock, as needed

Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, 1/2 teaspoon salt and pepper in a bowl. Add chicken, toss to coat, and marinate in refrigerator 3 hours or overnight. Drain chicken, discarding marinade.

Heat a skillet large enough to hold the chicken without crowding over medium-high heat. Add remaining 4 teaspoons oil and butter. When the butter melts, add onion, bell peppers and mushrooms. Sauté about 4 minutes, until vegetables begin to brown. Use tongs or a slotted spoon to transfer vegetables to a bowl; keep warm.

Add chicken breasts to skillet, with what was the skin-side down; sear lightly. Turn chicken, add raisins and pine nuts, and cook 1 to 2 minutes more, until pine nuts begin to brown. Add remaining 6 tablespoons balsamic vinegar and vermouth; bring to a simmer. Season lightly with salt, then reduce heat to medium.

Cook until chicken is just done and sauce is reduced to the consistency of a light syrup. If the sauce is overly reduced before the chicken is done, add small ladlefuls of chicken stock. If the sauce is too thin when the chicken is done, remove the breasts to prevent overcooking, then continue cooking the sauce to reduce further.

When sauce is the correct consistency, stir in vegetables. Taste; add salt if needed. Turn chicken pieces over to coat with sauce, then arrange chicken on serving plates or platter. Spoon vegetables and sauce over chicken.


1 and 1/2 pounds pork tenderloin
1/2 cup olive oil
Salt and pepper
1/2 cup dry vermouth
1/4 cup tarragon vinegar
1/2 cup apricot preserves
2 Tbsp. soy sauce
2 Tsp. dry mustard

Rub pork with a small amount of olive oil and sprinkle with salt and pepper. Bake in the oven at 350 degrees for 30 minutes. Meanwhile combine remaining ingredients for basting sauce and baste the pork after 30 minutes of cooking. Continue to cook for about 30 minutes more, basting several times during this cooking period.

(Patates Yahni)

1/2 cup extra-virgin olive oil
2-3 lbs new potatoes, peeled and quartered
2-3 large onions, thinly sliced
4-6 cloves garlic, thinly sliced
Red pepper flakes to taste (optional)
2 cups chopped fresh or canned tomatoes
1 cup Kalamata or other black olives
1 cup dry white wine or water
1 tsp dried oregano
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the oil in a large skillet over moderate heat and brown the potatoes on all sides - they do not need to be cooked through. Transfer the potatoes to a baking dish in a single layer.  Sauté the onion in the same skillet until tender but not brown, about 5 minutes.

Add the garlic and red pepper flakes and sauté for 1 minute.  Add the remaining ingredients except the parsley (careful with the salt because the olives might be salty) and bring to a boil.  Pour over the potatoes and bake in a preheated 375F oven until the potatoes are cooked through, 30 to 45 minutes, adding more liquid if needed. Serve hot garnished with chopped parsley.  Serves 4 to 6.


6 medium potatoes
4 bacon slices
1 Tablespoon onion, chopped
1 celery stalk, chopped
1 teaspoon salt
2 Tablespoons butter
2 Tablespoons unbleached flour
1/2 teaspoon dry mustard
1 Tablespoon sugar
1 cup beer, any brand
1/2 teaspoon Tabasco hot pepper sauce
2 Tablespoons fresh parsley, chopped

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery, and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and hot pepper sauce. Bring to a boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. Serves: 4


1 cup flour
1 Tbsp sugar
½ cup butter, cold (1 stick, ¼ lb)

1 cup sugar
2 Tbsp flour
¼ tsp salt
½ cup heavy (whipping) cream
3 egg yolks
2 ½ cups fresh rhubarb

3 egg whites
1 tsp vanilla
6 Tbsp sugar

Crust: In large bowl, combine flour and sugar. Cut in butter (or pulse in the food processor) until mixture resembles coarse crumbs. Press mixture into ungreased
8 inch square baking dish. Bake the crust @ 350 F for 15 to 20 minutes, or until
lightly browned.

Filling: While crust is cooking, combine sugar, flour, and salt in mixing bowl. Beat in cream and egg yolks. Stir in rhubarb. Pour over hot crust. Bake uncovered for 40 minutes, or until set.

Meringue: In mixing bowl, beat egg whites and vanilla at medium speed until
Soft peaks form. Gradually add sugar, 1 Tbsp at a time; beating on high until stiff peaks form. Spread over hot filling, sealing edges of baking dish. Bake 15
Minutes, or until golden brown. If desired, sprinkle with toasted coconut. Cool on a wire rack, and cut into squares. Refrigerate leftovers. From Joanne Azevedo


4 tablespoons unsalted butter
3/4 cup brown sugar
3 cups diced rhubarb, 1Z4-inch dice
2 tablespoons granulated sugar
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs, separated
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1/4 teaspoon cream of tartar

Preheat oven to 325 F. Generously butter a 9-inch round cake pan.

Melt 4 tablespoons unsalted butter over low heat. Stir in the brown sugar. Pour into cake pan and distribute evenly across the bottom of the pan. Place rhubarb in cake pan and sprinkle with 2 tablespoons granulated sugar. Set aside.

In the bowl of an electric mixer, cream softened butter and 1 cup granulated sugar on medium speed until pale and light. Add egg yolks, one at a time, scraping down the sides of the bowl after each addition. Beat in vanilla extract.

In a separate bowl, mix the flour, salt and baking powder. Add Î of the flour mixture to the batter in the mixer bowl on slow speed, scraping down the sides and mixing until dry ingredients are incorporated. Add 1Z2 of the milk. Continue alternating additions of dry ingredients and milk, ending with the flour mix.

In a separate bowl, whip egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter in three additions until well-incorporated. Turn batter into pan.

Bake in preheated oven at 325 F for 25 to 30 minutes, or until the surface springs back to the touch. Let cool for 5 to 10 minutes. Run a table knife around the edges and invert onto a cooling rack. Serve either warm or at room temperature with whipped cream spiked with vanilla or kirsch, as desired. Makes one 9-inch cake

Note: Strawberry and rose petal-scented ice creams, syrups and sauces are a great flavor match with this cake.
(Recipe from Stephanie Pearl Kimmel, Marche restaurant, Eugene, Ore.)


3 large, preferably thick, salmon fillets
1 pound backfin or other high quality crabmeat
1 egg
2 tsp. dry mustard
1 tsp. Worcestershire sauce
2 tsp. Old Bay seasoning
3 Tbsp. mayonnaise
3 Tbsp. fresh parsley, chopped
Salt and pepper to taste
1 lemon

Cut a pocket in the center of each salmon fillet. Either slice through the fillet or make a slit in the middle and then cut from this slit into either side of the fillet. Don't worry too much about this process. You are just trying to get some sort of pocket to hold the crabmeat. Gently combine the remaining ingredients trying not to break up the lumps of crabmeat. Evenly divide the crabmeat mixture and stuff into each fillet pocket. Cut the lemon into three sections and squeeze one section over each fillet. As an alternative, you can cut the lemon into slices and lay the slices evenly over each fillet. Bake stuffed salmon for 30 - 45 minutes in a 375-degree oven, checking every few minutes after 25 minutes. The cooking time will vary depending on how thick the salmon fillets are and how you made the pockets. The salmon is done when the fish is flaky and the stuffing is cooked through.

Restaurant Tokyo

2 1/2 cups warm water
4 tablespoons soy sauce
4 tablespoons granulated sugar
3 tablespoons packed brown sugar
1 teaspoon white wine
Dash of garlic powder
Dash of Hon Dash (see note)
1/2 cup hot water
1 tablespoon cornstarch
8 cups sliced fresh Oriental-style vegetables (Napa, carrots and onions)
Vegetable oil to stir-fry vegetables
4 cups cooked small shrimp (shelled and deveined before cooking)
2 cups uncooked white rice, cooked according to package directions

To make sauce, combine the 2 1/2 cups warm water, soy sauce, sugars, wine,
garlic powder and Hon Dash. Bring to boil and boil 1 minute, stirring to
combine. Sauce should be very thin.

Combine the 1/2 cup hot water with cornstarch in small bowl. Mix until
smooth. Add all of mixture to sauce. Boil 3 minutes to thicken slightly. Mixture
should be consistency of thin gravy.

Cook vegetables in a little oil in wok until tender yet still crisp. Do not
overcook. Remove from heat; drain all water from vegetables. Add shrimp and
sauce and cook 1 to 2 minutes or until shrimp is heated through. Serve over rice.
Makes 4 servings.

Note: Recipe yields a generous amount of sauce. Some will be absorbed by the
rice. Hon Dash, or Japanese MSG, is available at Asian grocery stores.

(Mero en Escabeche)

2 - 3 lbs fillets of red grouper or similar fish, cut into 2-inch pieces
Salt to taste
2 cups olive oil
2 medium onions, thinly sliced
2 carrots, thinly sliced
2-3 cloves garlic, halved
2 bay (laurel) leaves
1/2 tsp whole black peppercorns
1 cup vinegar
1 cup pitted green olives

Season the fish generously with salt.  Heat about 3 tablespoons of the oil in a skillet over moderate heat and fry the fish in batches until lightly browned on both sides and cooked through. Transfer to a non-reactive bowl.  In the same pan, sauté the onions, carrots, bay leaves, and peppercorns until the onions are tender but not brown, about 5 minutes.  Stir in the remaining olive oil, the vinegar and olives and bring to a boil.  Remove from the heat and cool to room temperature before pouring over the fish.  Cover the bowl and refrigerate for at least 24 hours before serving.  Serve on a bed of lettuce.  Will keep for up to one week.  Serves 4 to 6.


3 Tbsp. + 1 tsp. sugar
Several drops lemon juice

1 pint whole (full fat) milk (do not substitute reduced fat milk!)
4 eggs, beaten
7 oz. sugar
Zest of 1 lemon

Put the sugar in a deep metal custard mold and hold it over high heat. Melt the sugar until it caramelizes to a very dark color. Swirl it around in the mold to coat the sides and bottom with the burnt sugar. Set aside to cool.

Bring the milk and lemon zest to a boil over medium heat. Beat together the eggs and sugar. Temper the mixture (stir in a bit of the hot milk then another bit) then slowly whisk in all the milk. Discard the lemon zest. Beat until completely smooth and combined. Pour the mixture into the caramel-lined custard mold.

Prepare a larger pan and set the custard mold into it. Add enough hot water to the outer pan to come halfway up the sides of the custard mold (this is called a water bath or bain-marie). Place in a preheated moderate oven for 30-40 minutes, until a knife inserted into the flan comes out clean.

Allow to cool. Turn out on a pretty glass serving plate. The caramelized sugar will have liquefied, making a delightful sauce for the flan.

Flan can also be made in individual metal molds that hold about 1/2 cup/125ml liquid. Along the eastern coast of Spain (Almeria, Valencia and on up towards Barcelona), restaurants often serve a dessert called 'una pijama'. An individual flan is placed in the center of a plate surrounded by vertically sliced banana and
great gobs of whipped cream. Eat a *very small* meal if you intend to have something as rich as a pijama! I have never seen the pijama served in any other part of Spain. Serves 6.

Grill Mates® Spicy Caribbean Marinade Mix gives pork a spicy blend of red and black pepper, allspice, thyme and cinnamon flavors that is so characteristic of Caribbean foods. Makes 8 servings

1/4 cup water
2 tablespoons vegetable oil
2 tablespoons lime juice
2 pounds pork tenderloin
1 package McCormick® Grill Mates® Spicy Caribbean Marinade

Combine Marinade Mix with water, oil, and lime juice in glass dish or plastic bag. Add pork, turning to coat all sides.

Marinate in refrigerator 30 minutes, or longer for extra flavor. Remove pork from marinade, reserving marinade for basting.

Broil, grill, or bake until pork reaches an internal temperature of 160°F., basting with marinade halfway through cooking. Discard any leftover marinade. Slice meat and serve. *Substitution: Goes great with chicken too.


2 tbsp. butter
2 large. whole chicken breasts, cooked, deboned, skinned, and cleaned
1/2 cup frozen strawberries, defrosted (or fresh)
4 pear halves
1 cup heated chicken stock
1 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper
Few drops of lime juice

Heat butter in sauté pan. When hot, add chicken and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat. Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and pears from pan; set aside.

Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit.


3-4 lb. lean spareribs, trimmed and cut into serving portions
2 cloves garlic, crushed
1 cup water
2 oz. mushrooms
3/4 cup crushed pineapple or pineapple chunks
1 7- or 8-oz. can bamboo shoots, drained
2 tsp. powdered ginger
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup mild cider vinegar
1/4 cup cornstarch
1 cup soy sauce
1 tsp. monosodium glutamate

Preheat oven to 500 F. Sprinkle ribs with salt, pepper, and rub with garlic. Place in a heavy baking dish, bake 20 minutes.

Combine water, mushrooms, pineapple, and bamboo shoots and pour over ribs. Reduce heat to 350 F and cook 30 minutes longer.

Skim off fat, add ginger, sugars, and vinegar. Cook 25 minutes longer, or until ribs are done.

Mix remaining ingredients to a paste consistency. Pour over ribs and cook until sauce thickens, about five minutes. Yields six servings.


1 lb. Ground beef
1 pkg. taco seasoning  (Half the package is really enough.)
1 or 2 diced tomatoes
1 sm. head lettuce, shredded
1 bag shredded cheddar cheese (as much as you want)
1 bag tortilla chips, crushed (Ranch-flavored chips are nice)
1 to 1-1/2 cups Catalina salad dressing (can use French or California)

Cook gr. beef and add taco seasoning.  Let cool completely.  Before serving, add all other ingredients and mix well.  Makes a large salad.  Use caution when adding the dressing, to avoid having it become soggy.

(Fried Pork Cutlets)

Serve with rice, shredded cabbage, lemon wedges and a dipping sauce
of ketchup mixed with soy sauce and hot mustard.

1 pound boneless pork loin chops, 1/2 inch thick
Salt and pepper
1/2 cup flour
1 egg, lightly beaten
1 cup panko (Japanese bread crumbs)
Cooking oil

Heat a large skillet over medium heat. Add oil to a depth of 1/4 inch.

Lightly pound pork; sprinkle with salt and pepper. Dredge in flour, dip into egg, drain briefly and coat in panko.

When oil is hot, add pork and pan-fry, covered, 2 minutes per side. Uncover and cook another 2 minutes per side. Drain on paper towels. Cut each cutlet crosswise into slices. Makes 4 servings. From Martin Yan's Asia from the Yan Can Cook series.


1 bunch broccoli
1/2 cup sour cream
1/2 cup mayonnaise
2 tsp. honey
1 tsp. grated orange zest
1 thin slice fresh gingerroot, minced very fine
salt and freshly ground black pepper
4 oz. pecans or walnuts, toasted and chopped

Wash the broccoli well.  Break off the flowerets and separate them. Peel the stems and chop them.  Steam about 5-8 minutes, until crisp-tender and al dente.

Wisk together the sour cream, mayonnaise, honey, orange zest, ginger, salt and pepper.  Stir in the broccoli and nuts.  Serve immediately. Serves 4-6.


1/4 cup warm water
4 tsp. maple syrup
1 Tbsp melted unsalted butter
2 tsp. instant yeast
1/2 cup warm whole milk
1/2 cup white bread flour
1 tsp. salt
1/2 cup old fashioned oats
1-1 1/2 cups whole wheat bread flour
1/2 cup chopped walnuts

Mix the syrup and butter into the warm water and stir in the yeast. Let it sit a few minutes to proof. When it’s fizzy, stir in the warm milk, salt and half the white flour. Mix it and add the rest of the white flour, salt and oats.

If you have a powerful mixer with a dough hook, you can use it to knead the bread. Add the rest of the flour a half cup at a time and knead. Add the walnuts. When the dough feels right, take it out of the mixer and knead a few turns by hand so the flour feels your body heat. It’s good for it. You might or might not want to add a bit more flour.

Butter a loaf pan and put in the dough. Cover it and put it in a warm place to rise to double its bulk.

Bake at 350 F for 35-40 minutes, or until the top browns and the bottom sounds hollow when tapped.

(Basque Marinated Roasted Lamb)

Preheat oven to 500 F.

Combine the following in a large baking dish:
1/2 cup olive oil
3/4 cup white wine vinegar
1/3 cup fresh crushed thyme
1/2 Anaheim chili (seeds removed and diced)
2 minced garlic cloves
1 T. coarse salt
1 T. coarse ground pepper

In baking dish, baste a butterflied leg of lamb, and allow to marinade for at least 2 hours (up to 24 hours). Place lamb on a roasting rack with a drippings catcher under it. Pour the water into the reservoir. Place in oven for 65-75 minutes. Baste
occasionally. Remove from oven and cover tightly for 20 minutes to seal in the juices. Pour remaining marinade into a small saucepan. Simmer and stir until sauce reduces to thicken. Pour in a gravy boat and use as a gravy to pour over the lamb.


3 Tbsp butter
1 1/2 cups sugar
2 eggs
1 egg, separated
1 tsp lemon juice
2 1/3 cups all-purpose flour
1/2 cup finely chopped walnuts
1 Tbsp baking powder
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp salt

Beat together the butter, sugar, eggs, 1 egg yolk, and lemon juice until light and fluffy.  Stir in the remaining ingredients.  Divide the dough into 3 parts and roll to a thickness of 1/16th of an inch (almost 2 mm).  Cut into shapes using a cookie cutter - star shapes are traditional.  Beat the remaining egg white until it is frothy and brush the tops of the cookies with it.  Place on a lightly greased baking sheet and bake in a preheated 375F (190C) oven for 6 to 8 minutes.  Makes up to 8 or 9 dozen, depending on the size of the cookie cutter.

(Basque Mushrooms with Prawns)

2 Tbsp. butter (authentically)
1 lb. medium-size peeled prawns.
1 large Portabella mushroom, chopped
6-10 oyster mushrooms (or regular ok), sliced thin
2-4 shiitake mushrooms (optional), sliced thin
1 Tbsp. fresh oregano, shredded
1/4 tsp. fresh ground black pepper
1 finely chopped leek
1/3 cup red wine (Chianti is a good one)
Dash of salt

Melt butter (margarine is not as flavorful in this) in large skillet on medium-high. Brown prawns in butter lightly for 1 minute on each side. Add in all mushrooms and cover for 5 minutes. Allow the mixture to glaze, and DON'T stir. Uncover,
and add all remaining ingredients. Lower heat to simmer and cover. Allow to cook 10 more minutes, stirring lightly, and scrape bottom to release glaze.
Serve immediately.


4 medium zucchini
1/2 cup water
1/2 pound bulk sausage or ground pork or ground hamburger
1/4 cup chopped onion
1 beaten egg
1/2 cup crushed saltine crackers( about 14 crackers)
1/2 cup shredded mozzarella cheese
1/3 grated parmesan or Romano cheese
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon garlic salt
1/8 teaspoon pepper

Cut zucchini length wise and scoop out seeds leaving a 1/4 inch thick shell. chop enough of the pulp to make 1 cup. set that aside.

Place zucchini shells cut side down in water in large skillet, cover and simmer for about 3 minutes until just tender. Drain. Remove zucchini from skillet and place in baking dish. sprinkle with salt.

In skillet cook ground meat and onion till meat is browned and onion is tender. Drain off fat.

Stir in remaining ingredients. Spoon in to Zucchini shells, sprinkle with paprika
Bake uncovered in 350 degree oven about 25 minutes.








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