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).



3 eggs, beaten
4 cups medium white sauce
salt and pepper to taste
6 large onions, thinly sliced
2 cups shredded cheddar cheese
chopped toasted almonds

Add eggs to white sauce, stir in salt and pepper. Alternate layers of onion slices, white sauce and cheese in a greased shallow baking dish. Bake at 300 F for 40 to 50 minutes or until onions are tender. Sprinkle almonds over the top and bake 5 additional minutes. Yields eight servings.

Serves 8

2 serving cooking spray (5 one-second sprays per serving)
1/2 pound uncooked ground turkey breast
16 oz fat-free canned refried beans
8 oz salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp scallion(s), thinly sliced
1 cup shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup salsa
1/2 cup fat-free sour cream

Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13 X 9 X 2-inch baking dish with cooking spray.

Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 8 ounces of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.

Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.

Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.

Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and brown, about 20 minutes. Serve each topped with 2 tablespoons of additional salsa and 1 tablespoon of sour cream

Flank steak tends to be a tougher cut of meat, but the acidity in the balsamic vinegar helps tenderize it. For best results, cook it to rare to medium-rare. To carve the steak, cut it across the grain (on the diagonal) into thin slices.

1 (1 1/2-lb.) flank steak
1/3 cup finely chopped onion
1 garlic clove, minced
3 tablespoons balsamic
vinegar, divided
2 teaspoons olive oil
1/2 teaspoon freshly ground
1/4 teaspoon salt

Score both sides of flank steak in crisscross pattern, cutting 1/8 inch deep. Place in shallow glass baking dish.

In small bowl, stir together onion, garlic, 2 tablespoons of the vinegar, oil and pepper. Pour over steak, turning to evenly coat both sides. Cover and refrigerate at least 4 hours or overnight.

Heat grill. Remove and discard excess marinade from steak; sprinkle both sides with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover and grill 9 to 12 minutes or until internal temperature reaches 140°F. for medium-rare, turning once. Place on cutting board; let stand 5 minutes. Cut on diagonal into thin slices. Pour accumulated juices over slices; drizzle with remaining 1 tablespoon vinegar. 4 servings


4 slices whole-grain bread, crusts removed
1/3 cup strawberry jelly
2 large firm-ripe bananas (about 1/2 pound total), halved crosswise
1 teaspoon fresh lemon juice
1 tablespoon confectioners sugar
1 cup strawberries, hulled and quartered

Heat oven or toaster oven to 400F. Line baking sheet with foil; coat with cooking spray. With rolling pin, roll each bread slice until flat.

Spread each slice with 2 teaspoons jelly. Place one banana half on each slice of bread. Roll up, jelly-roll style, gently pressing at seam to seal. Place, seam side down, on prepared baking sheet.

Bake in 400F oven for 12 minutes or until toasted.

Meanwhile, in small saucepan, cook remaining strawberry jelly and lemon juice over medium heat 1 minute or until jelly melts.

Sprinkle roll-ups with confectioners' sugar. Cut each roll diagonally in half. Place on serving plate standing on straight edge. Toss strawberries with jelly mixture; divide evenly among plates.  Yield: 4 servings.

Yields: 8 servings A meatloaf with a twist. The peaches add a sweet touch and go well with the ground beef.

1 pound ground beef
1 egg
1/2 cup milk
1/4 cup chopped onion
1 cup soft bread crumbs
1 teaspoon salt
1 pinch pepper
1 (15 ounce) can sliced peaches, drained
1 tablespoon vinegar
1 tablespoon ketchup
1/4 cup brown sugar

Preheat the oven to 350 degrees F.

In a medium bowl, mix together the ground beef, egg, milk, onion, bread crumbs, salt and pepper. Press into a 9 inch pie pan like a crust. Prick meat all over using a fork.

Bake for 25 to 30 minutes in the preheated oven. Remove from the oven, and pour off any excess fat. Arrange the sliced peaches over the beef. Mix together the vinegar, ketchup and brown sugar, and spoon over the top of the peaches.
Bake for an additional 20 minutes. Let stand for at least 10 minutes before serving.

Yields: 6 servings This Polish presentation combines lean beef slices, combined with paprika, prunes, mushrooms, honey and garlic. The meat is
sautéed briefly, then boiled, then roasted. Preparation is time consuming.

2 pounds round steak, cut into thin strips on the diagonal
2 onions, cut into 1/3-inch slices
3 teaspoons salt
ground black pepper to taste
2 tablespoons Hungarian sweet paprika
4 cups water
4 bay leaves
4 tablespoons vegetable oil
4 dried shiitake mushrooms
4 prunes prunes, pitted and chopped
1 teaspoon honey
2 cloves garlic, halved

Cut the beef into slices about 1/3 inch thick. With a meat mallet, hammer all the slices flat until they are 1/3 of their original thickness. Sprinkle each slice generously with salt, pepper, and paprika on one side only. Put 2 or 3 beef slices on a plate, with seasoning side up, and put some onion slices on top. Add layers of beef and onion until all the meat is out. Wrap the plate with plastic wrap or foil; set aside for one hour at room temperature, or overnight in the refrigerator.

Pour water into a Dutch oven, and bring to a boil. Reduce heat to simmer, and add bay leaves. Preheat oven to 350 degrees F.

Heat oil in a large heavy skillet over medium high heat. Separate onions from bitkas. Reserve half of the onions, and discard the rest. Fry bitkas 3 at a time for 20 seconds on each side. Transfer fried meat into boiling water.

Chop the reserved onion coarsely. Sauté in the beef drippings over medium heat. Drain, reserving drippings, and add onions along with mushrooms, prunes, honey and garlic to the meat. Skim fat from drippings, and add to the meat.

Transfer the pot to the oven. Roast for one hour at 350 degrees F. Turn the heat off, and then let the pot cool down slowly in the oven for approximately 2 hours. Repeat the heating cycle 3 times. After 20 minutes in the oven take the pot out, and fish out the mushrooms; cut into 1/8 inch wide strips, and return to the pot. During heating, take the pot out every 20 minutes and rearrange the bitkas. Check that nothing sticks to the bottom; normally nothing does. Check water level. If necessary, add some boiling water. Usually it is necessary to add about 1/2 cup boiling water in the beginning of each heating cycle. During last heating cycle, check the sauce taste. Correct the seasoning.


Two 15.5 oz cans of black beans
Four plum tomatoes, chopped
One small onion, chopped
Three jalapenos, (for hot) or one poblano or bell pepper (for mild), chopped
One small can (about 8 oz.) corn
Three tablespoons olive oil
One tablespoon of either red vinegar or lime juice
Chopped cilantro leaves and stems to taste
Two teaspoons chili powder
Two teaspoons cumin
Salt to taste

Drain and rinse the beans. Chop the tomatoes, onions, pepper, and cilantro, and then simply combine all the ingredients. As with the soup, use hot peppers and chili powder for heat, poblano/bell pepper and chili powder for less heat.


Olive oil, as needed
One and a quarter pounds of onion, chopped
Four poblano peppers, chopped
Two long hot peppers or four jalapenos, chopped
Four tablespoons chopped garlic
Quarter cup, (2 oz.), tomato paste
Four tablespoons cumin
Four tablespoons chili powder
Two tablespoons paprika
Two tablespoons coriander
One gallon beef or veal stock
Two large cans (1 lb. 13 oz.) and four small cans (15.5 oz) Goya black beans.
Salt and pepper to taste

Sauté the onions and peppers in the olive oil until they start to get soft. Add the garlic, tomato paste, cumin, chili powder, paprika, and coriander and sauté three minutes more. Add stock, bring to a boil, and then reduce to a simmer. Puree the two large cans and one small can of beans, including the liquid, in a blender in batches, and add to the soup. Drain the excess liquid from the three leftover small cans of beans and add them whole to the soup. Simmer for a half hour uncovered. Taste the soup and then add the desired amount of salt and pepper.

As usual, let's discuss the ingredients. This recipe will produce a fairly hot (taste not temperature) soup. To cut down the heat, you can replace the long hot peppers or jalapenos with poblano or bell peppers. Poblano peppers are similar to bell peppers but are less sweet with only a smidgen of heat. I think they work better in spicy dishes. If your supermarket does not carry them you can use bell peppers. The long hot peppers and jalapenos can be found in all supermarkets.

Note that the recipe calls for stock and not water. Stock will give the soup greater body and depth of flavor. However, you can certainly use water. This is a very flavorful soup so the difference will not be drastic. Use water if you want a lighter soup, are counting calories, or do not have the time to make a pot of stock.


1 8-ounce package cream cheese, softened
1/2 cup butter
1 cup Gold Medal All Purpose Flour
1 1-pound jar blackberry preserves
1/2 cup blackberry brandy (optional)

For Topping:
8 ounces cream cheese
1/2 cup sugar
1 teaspoon nutmeg
Garnish: Fresh whole blackberries

To make crust: blend softened cream cheese, butter, and flour. Chill one hour. Shape into 24 balls. Press balls into cavities of small muffin tin, forming small cups.

Combine blackberry preserves with blackberry brandy until brandy is dissolved. Fill crust to the top with blackberry mixture. Bake at 325 degrees for 25 minutes. Cool.

For topping, whip 4 ounces cream cheese, sugar, and nutmeg. Place a small amount on top of each tart with a spoon, knife, or pastry bag. Add a fresh blackberry on top. Yield: 24 tarts Source: Ron Gill, Toledo Zoo baker

1 15 oz. box of Raisin Bran
5 cups flour
2 1/2 cups sugar
5 tsp baking soda
4 eggs
1 quart buttermilk
2 tsp salt
1 cup oil
1 Tbsp cinnamon
Mix all dry ingredients.  Add eggs, buttermilk and oil. Fill muffin pans (greased).  Bake at 400 degrees for 15 minutes.  Cover the remainder of the batter and store in the refrigerator until ready to use.  (Can be stored up to 6 weeks.)


20 graham crackers
2 cup cold milk
1 (6 serving size) pkg. Jell-O vanilla or chocolate flavor instant pudding
1 3/4 cup thawed Cool Whip
2 (21 oz.) cans cherry pie filling

Line 13 x 9 inch pan with some of the graham crackers, breaking crackers, if necessary. Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Let stand 5 minutes, then blend in whipped topping. Spread half of the pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers. Spread cherry pie filling over crackers. Chill about 3 hours.
Chocolate - Frosted Icebox Cake: Prepare Cherry-Topped Icebox Cake as directed, substituting 3/4 cup ready to spread chocolate fudge frosting for the cherry pie filling. Carefully spread frosting over top layer of graham crackers.

This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little "heat" please feel free to add some cayenne pepper to taste.

1  teaspoon salt
1 1/2  teaspoons chili powder
1 1/2  teaspoons onion powder
2  teaspoons garlic powder
4  whole boneless skinless chicken breasts
1/4  cup butter, divided
1/2  cup heavy cream

Combine the seasonings and coat chicken breasts. In large sauté pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.

Pour the cream into the skillet and lower the heat. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.

When butter is melted place chicken breasts on four plates and top with the sauce. 4 servings


  2   teaspoons  extra-virgin olive oil
1/4  small  red onion -- cut in 1/4" dice
  3  plum tomatoes, peeled, seeded, cut in 1/4" dice
  1  tablespoon  tomato juice
1/2 small  jalapeno pepper -- seeded & minced
  1  small  garlic clove -- very finely chopped
  1  pinch  cayenne pepper
  1  dash  Tabasco
  1  tablespoon  finely chopped cilantro
      juice of 1/2 lemon
 1/2 avocado -- cut in 1/4" dice
      salt -- to taste
      freshly ground white pepper -- to taste

  1 pasilla chili pepper or Anaheim chili pepper
1/2 pound  chicken thigh
  3  large  flour tortillas
3/4 cup  Monterey Jack cheese -- grated
  4  plum tomatoes, peeled and thinly sliced
  2 tablespoons  finely chopped cilantro

 1/4 cup  corn oil
       cayenne pepper
       reserved salsa
  4  sprigs  cilantro

In a small skillet, heat the oil over medium heat. Add the onion and sauté for 2 to 3 minutes, or until translucent. Remove from the heat and allow to cool for 5 minutes. In a medium mixing bowl, combine the remaining salsa ingredients and toss gently together until evenly mixed.  Cover and refrigerate until you are ready to serve.

Preheat a grill or broiler to high heat. Grill the pepper, turning until evenly charred, then place it in a brown paper bag and seal the bag. When the pepper is cool enough to handle, peel, seed and cut it into 4 equal squares. At the same time, grill the chicken thighs, turning to brown them evenly, for 8 to 12 minutes, or until they are done through with no trace of pink remaining. When they are cool enough to handle, slice the meat thinly and set it aside, discarding the bones.

Using a 3-inch cookie cutter, cut each tortilla into three 3-inch disks. You should have 9 equal disks (you will use only 8 - the 9th is a chef's perk).

Assemble four 3-inch open ring molds on a tray that will fit into your refrigerator and place one of the tortilla disks in the bottom of each mold.

Divide the quesadilla ingredients among the molds, layering them as follows:  a little grated cheese, sliced tomato, chicken, peper squares, chopped cilantro and a little more cheese.  Cover each mold with another tortilla disk and press down gently but firmly to compact the layers.  Refrigerate the quesadillas for 2 to 3 hours to help them firm up before you finish the dish.

In a large non-stick skillet, heat 1 tablespoon of oil over medium heat. Remove the ring mold from the layered quesadillas, holding the top down with 2 fingers as you lift the mold up and away. Then, using a flat-ended spatula, transfer the quesdillas 2 at a time to the skillet and saute until they are just barely golden and the cheese has melted, about 1 minute on each side. Press down gently on the top before turning each one so that the cheese will adhere to the tortilla and the quesadilla will hold together. Add another tablespoon of oil before cooking the next 2 quesadillas, if necessary. Transfer the cooked quesadillas to 4 heated appetizer plates, sprinkle with a little cayenne pepper around the rim of the plate and serve immediately, topped with a spoonful of salsa and a sprig of cilantro.

First Watch Yield: 8 cups.

3/4 teaspoon salt
3/4 teaspoon ground pepper
3/4 teaspoon garlic powder
3/4 teaspoon onion salt
3/4 teaspoon paprika
2 pounds boneless, skinless chicken breasts
3/4 cup sliced water chestnuts, drained
3/4 cup raisins
1 cup diced celery
1/2 cup diced unpeeled Granny Smith apple (about 1/2 apple )
1 cup regular or reduced-fat mayonnaise
Fresh fruit, such as strawberries, grapes, chopped honeydew or other melons

Preheat the oven to 350 degrees.

Stir together salt, pepper, garlic powder, onion salt and paprika. Place chicken on a baking sheet; sprinkle with the seasonings. Bake about 25 minutes, until the internal temperature of the chicken reaches 165 degrees. Let cool.

Slice chicken into 3/8-inch cubes; place in a large bowl. Add water chestnuts, raisins, celery and apple; stir to combine. Add mayonnaise; toss to coat well.

For best flavor, cover and refrigerate 24 hours before serving. (Keeps refrigerated 4 days.)

To serve, scoop chicken salad onto a plate; garnish with fruit. Chicken salad also may be served as a sandwich.


1 cup - Blackberries (fresh)
4 whole - chicken breast halves
2 T - olive oil (divided)
Fresh black pepper - to taste
2 T - shallots (finely chopped)
1 cup - Mushrooms (thinly sliced)
1 1/4 cups - chicken broth (divided)
1 1/2 t - cornstarch

Press blackberries through a sieve with the back of a spoon to remove the seeds.  reserve resulting puree - about 1/2 cup.

Remove all visible fat from chicken breasts, rinse well and pat dry with paper towels.  Sprinkle both sides with pepper.

Heat 1 tablespoon of the olive oil until shimmering in a large, nonstick skillet.  Sauté chicken breasts until lightly browned on each side and mostly done - about 3-4 minutes per side.  Remove from pan.

Add remaining 1 tablespoon olive oil to pan.  Stir in shallots and mushrooms and sauté 1 minute.

Add 1/4 cup of the chicken broth and continue cooking about another minute - or until shallots are softened but not brown.

Combine cornstarch with remaining cup of chicken broth and add to vegetables.  Stir in reserved blackberry puree and return chicken breasts to pan.

Cook until sauce is thickened and bubbly and chicken is done so the juices run clear.


3 dozen lady fingers
1 lb milk chocolate
1 oz. unsweetened chocolate
6 eggs
5 tbsp water
5 tbsp powdered sugar
Whipped cream

Melt chocolate, add water, sugar and beaten yolks. Cook in double boiler until thick. Cool, add stiff egg whites. Line mold with saran wrap, line sides and bottom with lady fingers. Chocolate sauce layered with lady fingers. Three layers each. Refrigerate over night.   Top with whipped cream  Be absolutely certain that the chocolate is completely cool before folding in the egg whites (putting it in the freezer for a few min. stirring occasionally helps). Also, just add the fluffy whites and not any liquid that might be left at the bottom of the bowl.  When making the layers of lady fingers, break up bits to fill in the gaps.  The lady fingers are split. of course (like English muffins).   On the bottom layer, put curved side down, on sides curved side out.   Use an 8-9 in diameter cake pan or spring-form pan.

When melting chocolate, never let a single drop of water get into the top pan of the double boiler if you try to stir the chocolate with a wet spoon or something the chocolate will seize.   Separate eggs one at a time into their own container so that if you get yolk in them on the sixth egg it won't ruin the other five. Egg whites won't stiffen properly if they have bits of yolk in them.


1 head iceberg lettuce
6 cups spring greens
2 hard-boiled eggs, chopped
2 large tomatoes, chopped
2 avocados, peeled, pitted and diced
2 cups cooked chicken or turkey breasts, diced
2 cups cheddar cheese, grated
1/3 cup bacon bits

Combine all ingredients in a large bowl and toss. Drizzle with dressing just before serving.

Blue Cheese Dressing
4 oz. blue cheese
1/2 cup buttermilk
1 cup sour cream
1 tsp. sugar
1 garlic clove, minced
Salt and pepper to taste

Combine all ingredients and mix well. Chill until ready to serve.


1 cup fresh corn scraped from the cob
2 eggs, well beaten
6 Tbsp all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
A grating of fresh nutmeg
3 Tbsp butter

Combine all ingredients except the butter in a bowl and mix to form a batter.  Heat the butter in a large skillet or griddle and drop the batter by the tablespoon (15 ml).  Fry until golden brown on both sides, about 3 minutes per side.  Serve immediately.  Serves 4 to 6 as an appetizer.


4 Tbsp honey
Juice of one lemon
6 aspirin, dissolved in about 2 Tbsp water

Mix well, store in fridge.


2 1/2 cups fresh, frozen, or canned corn
3 Tbsp butter
1/2 onion, finely chopped
3 Tbsp all-purpose flour
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4 cups milk
1 cup half-and half or light cream
2-3 slices bacon, fried crisp and crumbled

If using fresh corn, working over a large plate or shallow bowl, cut the kernels from the cob and scrape the cob with the back of the knife to extract the juices.  Collect the kernels and juices and set aside. Heat the butter in a large pot over moderate heat and sauté he onion until it is tender but not brown, about 5 minutes.  Stir in the flour, salt, pepper, and nutmeg.  Cook for 3 minutes, stirring frequently. Stir in the milk and cream and bring to a simmer, stirring frequently.
Stir in the corn and simmer until tender, 3 to 5 minutes.  Serve garnished with crumbled bacon.  Serves 4 to 6.


8 tablespoons butter
1/2 cup finely minced onion
2 teaspoons curry powder (or to taste)
4 tablespoons all-purpose flour
2 cups warm chicken broth
2 cups warm milk (half-and-half is best)
12 hard-boiled eggs
Squeeze of fresh lemon juice
Cooked brown rice

Melt the butter in a medium non-reactive skillet, add the onion and sauté over low heat until the onion is clear. Stir in the curry powder, salt, and flour and cook for 1 to 2 minutes. Off the heat, gradually stir in the broth and milk, stirring until smooth. Return to the heat and bring to a boil, lower heat to a simmer and cook about 20 minutes. The sauce should be slightly thickened and smooth. Taste for seasoning and adjust. Cut the eggs into quarters and arrange over cooked rice. Stir a squeeze of fresh lemon juice into curry sauce and then pour over eggs and rice.

Servings: 6

2 medium delicata squash (about 2 pounds) or other winter squash
3 tablespoons unsalted butter
1/4 cup fresh sage, very coarsely chopped
1 tablespoon fresh rosemary, very coarsely chopped
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
freshly ground pepper to taste

If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch-thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

Herb butter:
Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves the texture.

Cooking the squash: Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.


  4  cups  powdered milk -- non-fat
3/4 cup  lecithin -- granules
  3  tablespoons  vitamin C powder -- (ascorbic acid)
  2  teaspoons  ginger
  3  tablespoons  cornstarch

Mix all ingredients together in a medium size bowl, with a wire whisk, until smooth.  Store in labeled, tightly sealed glass jar.

To use:  Add to bread maker in amounts equal to yeast, with other dry ingredients. Bake bread according to recipe/manufacturer's directions.

How it works:  The ginger  makes the yeast act more swiftly, the ascorbic acid (vitamin C powder) strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily so the dough can rise better. Source: "Volume 7, More Bread Maker Mixes in Jars" Copyright: "(C) 2000-2003, Kaylin White/Real Food for Real People" Yield: "5 cups"


5 egg substitute equivalents
1/2 cup skim milk
1/2 cup flour
1 Tbsp vanilla extract
4 cups mixed fresh fruit (try sliced strawberries, blueberries, and bananas)

Preheat the oven to 425 degrees. Spray a pie plate or oven-proof skillet with nonstick cooking spray. In a large bowl, combine the eggs and milk. Add the flour and vanilla. Pour the batter into the prepared pan and place it in the oven. Bake for 15 to 20 minutes until batter is puffed and edges are browned. Remove the puff pancake, fill the center with the fruit, cut into wedges, and serve.


1/4 cup salad oil
2 tablespoons vinegar
2 tablespoons prepared mustard
1 1/2 teaspoons salt
1/8 teaspoon pepper
4 1/2 cups hot cooked rice (1 1/2 cups rice cooked in 3
cups chicken broth)
1 cup ripe olives, cut in large pieces
2 hard cooked eggs, diced
1 1/2 cups celery, sliced
1/4 cup dill pickles, chopped
1/4 cup pimiento, diced
1 small onion, minced
1/2 cup mayonnaise

Blend together salad oil, vinegar, mustard, salt and pepper. Pour over hot rice. Toss together and set aside to cool. Add remaining ingredients when cool and toss well. Chill thoroughly. Serve on lettuce leaf and garnish with extra sliced eggs. Serves 8.

Makes 6 servings.

3 very large, ripe beefsteak tomatoes
1 cup Creamed Spinach
1 1/2 cups seasoned bread crumbs
6 Tbsp. unsalted butter
Salt and pepper
1 cup American or Cheddar cheese

Heat broiler, with rack 5 or 6 inches from heat source. Cut each tomato into 4 slices, discarding cores; arrange slices on baking sheet. In mixing bowl, stir together spinach (recipe below), bread crumbs, melted butter, salt and freshly ground pepper; mixture will be quite thick. With tablespoon, mound some spinach mixture over each tomato slice, nearly covering it. Top generously with grated cheese, gently pressing it on. Broil until cheese is bubbly and beginning to turn lightly golden, about 5 minutes (timing can vary; watch carefully to prevent burning). With spatula, transfer tomatoes to platter and serve hot.


  1-1/2 cups frozen peas
  1 small ripe avocado, peeled, seeded, and cut into chunks
  1 tablespoon reduced-fat mayonnaise
  2 teaspoons lemon juice
  1/2 teaspoon cumin
  1/2 teaspoon chili powder
  1 garlic clove, minced
  1/2 cup mild or medium low-sodium or regular salsa

In a small saucepan, combine the peas and 1/4 cup boiling water. Cover, bring to a boil, and simmer 2 minutes. Cool in a colander until cold running water. Drain well.

In a food processor container, combine the peas, avocado, mayonnaise, lemon juice, cumin, chili powder, and garlic. Process until blended but not absolutely smooth, stopping and scraping the container sides, if necessary. Stir in the salsa.

Cover and refrigerate 1 to 2 hours or up to 24 hours to allow the flavors to blend. The dip will keep in the refrigerator 1 to 2 days. Serve with fat-free tortilla chips.


2 tbsp. cornstarch
1 can (14 oz.) Chicken Broth (1 3/4 cups)
1/2 tsp. dried thyme leaves, crushed
1/8 tsp. black pepper
12 small new potatoes, cut into quarters
2 medium carrots, cut into 1" pieces
2 stalks celery, cut into 2" pieces

Mix cornstarch and 1/4 cup broth. Mix remaining broth, thyme, pepper, potatoes, carrots and celery in skillet. Heat to a boil. Cover and cook over low heat 20 min. or until tender. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serves 4.


1/3  cup olive oil
2  tablespoons lime juice
2  teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1  teaspoon honey
1  pound skinless, boneless chicken breast halves
1   plantain, 2 red bananas, or 1 large yellow banana, sliced
2  tablespoons Jamaican jerk seasoning
1  medium red or yellow sweet pepper, cut into strips
6  cups torn mixed greens
1  medium avocado, halved, peeled, and cut into thin wedges
1  medium mango, peeled and cut into thin wedges

In a screw-top jar combine oil, lime juice, thyme, and honey; cover and shake well. Remove 1 tablespoon of the dressing. Set remaining dressing aside. Rinse chicken and pat dry. Brush chicken and plantain or red bananas with the 1 tablespoon reserved dressing.

Rub jerk seasoning onto chicken. Grill chicken on an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink turning once. Remove chicken from grill; cut into strips and set aside (if using yellow banana, do not grill) and pepper strips over medium coals for 8 minutes or until tender.

In a large bowl gently toss together greens and remaining dressing. Divide among 4 large plates. Top each serving with one-fourth of the chicken, sweet peppers, plantain or banana, avocado, and mango. Makes 4 main-dish servings.

Makes 4 servings. To make Joe's Creamed Garlic Spinach, sauté 1 clove
minced garlic in 1 teaspoon unsalted butter over medium-low heat until fragrant and softened but not browned, about 3 minutes. Add to spinach with the roux; then proceed as directed below.

20 oz. frozen chopped spinach
1 1/2 cups light cream, or 3/4 cup each heavy cream and milk
1 tsp. salt
1/4 tsp. nutmeg
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour

Allow spinach to thaw in boxes. Gently squeeze spinach, discarding excess water. In non-aluminum saucepan, cook spinach over low heat, stirring constantly for 5 minutes, until beginning to become tender, but still bright green. Add cream, salt and freshly grated nutmeg; simmer 5 minutes, until cream has bubbled and reduced slightly. Meanwhile, in small skillet, melt butter; add flour. Cook over low heat, stirring 3-4 minutes, until opaque. Stir roux into spinach
mixture. Simmer 4-5 minutes, until creamy and smooth but still bright green. Correct seasonings and serve hot.


For Lamb kabobs:
20 ounces boneless leg of lamb
Salt and pepper

For Marinade:
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1 cup cider vinegar
1 clove fresh ground garlic
1/2 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon fresh finely minced mint
3 teaspoons ground pine nuts
Juice of 1/2 lemon

Combine all ingredients for the marinade. Cut lamb in bite-size pieces (1 inch by 1 inch). Mix marinade with the lamb the night before. Cover. After one day in the refrigerator, skewer the meat on wooden skewers. Salt and pepper the skewers and grill approximately 10 minutes to desired doneness. Serve on cold, spicy couscous with a side of cucumber salad. Yield: 4 servings
Source: Chef Marcel Hesseling, Toledo Zoo


1/2 cup warm water or whey from straining yogurt
1 tsp. sugar
1 Tbsp. instant (bread machine) yeast
1 Tbsp. dough enhancer
1/4 cup high-gluten, unbleached bread flour
1 Tbsp peanut or safflower oil
2 cups high-gluten, unbleached bread flour
1 tsp salt
2-3 T. fresh chopped English lavender leaves, to taste
1 1/2 cups high-gluten, whole wheat bread flour

Warm the water/whey to baby bath temperature. Whisk in sugar, yeast, dough enhancer and 1/4 cup flour. Whisk in oil. Let sit 10-15 minutes for the yeast to grow and make the mixture foamy.

Slowly beat in 1 cup white bread flour then add the lavender. Knead in the whole wheat flour a little at a time. Then knead the dough at least 60 strokes, until it is smooth and silky.

Place the dough in a small Pullman loaf pan (the kind that has a slide-on lid that makes the bread take a square shape and a flat top). Cover and let sit in a warm place for 1 - 1 1/2 hours.

Preheat oven to 400 F.

Place bread in oven and bake about 30 minutes. Bread is done when it sounds hollow when tapped on the bottom. Cool on a bread rack.

Remove crusts and slice bread for tea sandwiches.


1 stalk lemon grass
1 English cucumber (do not peel or remove seeds)
1/2 red onion
1 cup red wine vinegar
1/2 cup water
1/2 cup sugar

Cut the lemongrass in half. Bring the vinegar and water to a boil and add the lemon grass. Simmer for 1 minute and add sugar. Take off heat and let cool down. When cooled down, remove lemongrass and mix liquid with unpeeled, unseeded sliced cucumber. Slice red onion as thinly as possible and add to mixture. Refrigerate. Yield: 4 to 6 servings Source: Chef Marcel Hesseling


1 1/2 cups sugar
1/2 cup boiling water
    mix the boiling water and the sugar, until the sugar is dissolved.  Add:
1 1/2 cups lemon juice
Use 1/4 cup of the syrup to a 16 oz glass, then fill with water.  Garnish with
a slice of lemon, if you like.

(Salt Cod) To prepare the cod for cooking, soak overnight in water, drain and
cover with fresh water in a large pot. Bring just to a boil, drain and repeat, letting the fish cool in the water the second time. Drain and remove any skin and bones.

4 tablespoons olive oil (divided)
2 medium yellow onions, peeled and finely chopped
1 pound salt cod, prepared (see above) and flaked
1 pound creamer potatoes (about 4 medium), quartered and cut into
fine matchsticks
4 eggs, lightly beaten
Salt and freshly ground pepper
1 tablespoon minced flat-leaf parsley

Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté the onions until almost golden, about 5 minutes. Add the cod and cook another 2 or 3 minutes. In a separate skillet, heat the remaining 3 tablespoons oil and fry the potatoes until just tender but not browned. Drain on paper towels and add to the cod mixture. Whisk salt and pepper to taste into the eggs and add to the pan. Continue cooking, gently scrambling the eggs, until creamy but not set. Transfer to a serving dish and garnish with parsley. Makes 4 servings.
Source: The Gastronomy of Spain and Portugal by Maite Manjón

Yields: 8 servings Ground beef is browned and then braised for a simple, sloppy sandwich.

2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups water
1 onion, chopped
24 slices dill pickle slices
4 ounces prepared mustard
8 hamburger buns

In a large skillet over medium heat, cook the ground beef until brown. Drain. Return to pan with salt, pepper, and water to cover. Reduce heat to low and simmer, uncovered, until water is gone; 15 to 30 minutes. Serve meat on buns topped with chopped onion, dill pickle slices and mustard.


3 large cucumbers
1/3 cup sugar
1/4 cup cider vinegar
1/4 tsp white pepper
3 medium white onions
1 cup water
3/4 tsp salt
3/4 cup vegetable oil

Peel and slice cucumbers and onions 1/4" thick. Arrange in a glass bowl with a cover (or use wrap to cover). In a saucepan over medium heat, dissolve the sugar in the water. Add vinegar, salt, pepper and bring to a boil. Add oil and boil for about 30 seconds, stirring to mix well. Pour hot mixture over the cucumbers and onions and let sit, covered, in the refrigerator overnight.


7 cups thinly sliced cucumbers (you can peel or leave the skin on, your choice)
1 large onion, thinly sliced and separated
1 and 1/2 cups water
1 and 1/2 cups sugar
1 and 1/2 cups white vinegar
1/2 tsp. onion salt
3/4 tsp celery seed
1/2 tsp celery salt

Layer cucumber and onion slices in a large glass bowl. Combine remaining ingredients and blend thoroughly. Pour marinade over the cucumbers and onions, cover, and chill at least two hours.


1/4 cup fresh lime juice
3 tablespoons McCormick® Grill Mates® Mesquite Seasoning
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 pounds boneless chicken breasts

Mix lime juice, mesquite seasoning, oil and honey in a bowl.

Add chicken, turning to coat well. Marinate in refrigerator 15 minutes, or longer for extra flavor.

Remove chicken from marinade and grill over medium heat 4-6 minutes per side or until done. Baste with remaining marinade halfway through cooking. Discard any leftover marinade.

Serving Suggestions: For chicken club sandwiches, serve chicken on buns with melted Cheddar, slices of cooked bacon, tomato, lettuce and ranch dressing. Can also cut chicken into strips and serve over salad, or place in tortillas topped with cooked bell pepper and onion strips, and cheese for tasty quesadillas or fajitas.

Serves 8

3 cups tomato juice
1 (16-oz.) can Refried Beans
16 ounces Salsa - Homestyle Recipe (Mild)
1 cup water
1 (1.25-oz.) package Taco Seasoning Mix - Regular
2 cups 4 cheese Mexican blend divided

Garnish suggestions: tortilla chips, croutons, sour cream and cooked, crumbled bacon

Combine juice, beans, salsa, water and seasoning mix in large saucepan. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Remove from heat; stir in 1/2 cup cheese. Top with remaining cheese and garnish as desired.


1/2      cup  Bisquick Original baking mix
  3        tablespoons  sugar
  2        tablespoons  finely chopped nuts
  2        tablespoons  margarine or butter (from a stick) -- softened
 1/4      teaspoon  ground cinnamon
  1       (21 ounce) can  apple pie filling
  1       (8 1/4 ounce) can  crushed pineapple in syrup -- undrained
  1        teaspoon  grated orange peel

Heat oven to 400F.

Mix in pie plate with fork until crumbly:
    1/2 cup Bisquick Original baking mix
    3 tablespoons sugar
    2 tablespoons finely chopped nuts
    2 tablespoons (from a stick) margarine or butter, softened
    1/4 teaspoon ground cinnamon

Bake 8 to 10 minutes or until light and dry. Stir with fork.

Heat in saucepan, stirring a few times, until hot:
    1 can (21 ounces) apple pie filling
    1 can (8.25 ounces) crushed pineapple in syrup, undrained
    1 teaspoon grated orange peel

Spoon apple mixture into 6-ounce custard cups. Sprinkle with baked topping. Store any leftover topping in tightly covered container in refrigerator. 6 servings.


4 large sweet onions
1 and 1/2 cups water
2 Tbsp. molasses (not blackstrap)
8 bacon slices, halved crosswise
1 1/2 cups tomato juice (12 oz.)
2 Tbsp. unsalted butter
1/2 tsp. salt or to taste

Put oven rack in middle position and preheat to 400 F. Peel and trim onions, keeping the root end intact, then halve each lengthwise. Arrange cut side up in a baking pan. Bring tomato juice, water, butter, molasses and salt to a boil, stirring
occasionally, then pour over onions. Bake onions, uncovered, basting with juices about every 30 minutes, until tender, about two hours. Lay 2 pieces of bacon side by side over each onion half and continue to bake onions, basting once with juices halfway through the baking, until onions are tender, bacon is browned, and juices are thickened, about one hour more. Can be baked a day ahead and chilled, covered. Reheat, covered with foil, in a preheated oven 20 to 30 minutes.


1/2 cup reduced calorie margarine, softened
1/3 cup granulated sugar
9 packets Sweet One granulated sugar substitute
2 large egg whites
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups regular or quick-cooking rolled oats
1/4 cup seedless raisins  

Preheat oven to 350F. In large bowl with electric mixer at medium speed, beat margarine, sugar and Sweet One until well-blended. Beat in egg whites and vanilla, then flour, baking soda and salt. Stir in rolled oats and raisins. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet, pressing down slightly with back of spoon. Bake 6 to 8 minutes or until golden around edges. Remove cookie sheets to wire racks and let cool 1 minute. With spatula, gently remove cookies to wire racks and cool completely. Makes 2 dozen cookies.


1 box of elbow macaroni
  Cook, drain, rinse with cold water.

Add to macaroni:
1 stalk of celery chopped
1/2 bell pepper chopped
4 to 6 boiled eggs chopped
1 diced tomato
1/2 small jar of sweet pickle cubes
1/3 lb sharp cheddar cheese sliced and cubed (optional)
1/2 small onion chopped (optional)

In a separate bowl mix together:

1 cup mayonnaise
1 Tbsp mustard
3 Tbsp Italian dressing

Pour over macaroni mixture and refrigerate.


4 cups cooked twirly pasta, drained and cooled
1 cup diced ham
1 cup diced cheddar cheese
1 cucumber, peeled and diced (without the seeds)
2 tomatoes, diced
1/4 cup diced or shredded carrots
1 green pepper, diced
2 small bunches green onion, diced

Put all the veggies and pasta in a large bowl.  Mix the following sauce and pour over and mix with the pasta and veggies.  Should be made several hours ahead of time to let the flavors blend.


2 cups sour cream
1 cup mayonnaise
1 tsp red vine vinegar
1 tsp sugar
1 Tbsp horseradish
salt and pepper


For the topping:
4 Tbsp butter
3/4 cup brown sugar
4 peaches or nectarines, pitted and cut into thick wedges

For the cake:
1 1/2 cups) all-purpose flour
1 1/2 tsp baking powder
3 Tbsp cornmeal
1/2 tsp salt
8 Tbsp butter
1 cup sugar
4 eggs, separated, at room temperature
1 tsp vanilla extract
2/3 cup milk

Heat the butter and brown sugar in a 10-inch cast iron skillet over moderate heat.  Cook until foamy and pale, 3 to 4 minutes. Remove from the heat and arrange the peaches attractively in the skillet.  Set aside.  Mix together the flour, baking powder, cornmeal, and salt in a mixing bowl and set aside.  Cream the butter and sugar in an electric mixer until pale and fluffy, about 2 minutes.  Add the egg yolks and vanilla and beat until incorporated.  Add the dry ingredients and milk gradually in 3 or 4 steps and beat just until the batter is smooth.  In a separate bowl beat the egg whites until soft peaks form.  Fold about 1/4 of the whites into the batter, and then fold in the remaining whites until thoroughly incorporated.  Gently pour that batter into the skillet, spreading it carefully to cover the peaches without disturbing them.  Bake in a preheated 350F oven until the top is golden brown and puffy and a toothpick inserted in the center of the cake (not the topping) comes out clean, about 50 minutes.  Cool the skillet on a wire rack for 2 minutes.  Cut around the edge of the skillet with a paring knife to free the cake.  Place a serving platter over the skillet and invert them both.  Carefully remove the skillet.  If any of the peaches stick to the skillet, replace them on top of the cake.  Serve warm, chilled, or at room temperature.  Serves 6


24 graham crackers, crushed
1 cup boiling water
15 oz frozen raspberries
1/3 cup butter
20 large marshmallows
1/2 cup brown sugar, packed
1/3 cup milk
1 (6 oz) raspberry Jell-O
1 cup heavy whipping cream, whipped

Preheat oven to 350 degrees F.

Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.  Bake at 350 degrees F for 10 minutes. Set aside to cool.  Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base. Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture.  Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.


Before you start making the dough, throw about a cup of water in the bottom of your dishwasher. Turn the dishwasher to the dry cycle (make sure you you have the high temperature dry on) and firmly latch the door. When the dough is complete (the dry cycle should be done by now), put it in a bowl and cover it. Then quickly open the door, place the bowl in, close the door and firmly latch it. Set a kitchen timer to exactly one hour. At the end of the hour (no peeking or you will let the heat out) remove the dough which is now perfectly doubled. If the recipe calls for a second rising (breads, rolls) as soon as you remove the dough, put the dishwasher on through half it's dry cycle to reheat the "proof box". Form your loaves or rolls and cover again according to the recipe. Place the loaves back into the dishwasher as above for exactly 30 minutes while you preheat the oven. After 30 minutes, your breads will be perfectly risen. Take them out of the dishwasher, put immediately into the hot oven and bake according

With this procedure, you will be able to make any yeast based recipe start (from the moment you take out the first ingredient) to finish (when you take the bread out of the oven) in three hours with perfect consistent results each and every time. I have used this technique for years and would never raise my breads any other way. Give it a try and you too will become a believer.


2 Tbsp olive oil
1 large Spanish onion, peeled and diced
6-8 cloves garlic, peeled and chopped
1 lb red-skinned potatoes, cleaned, unpeeled, nuked, diced
1 bunch (about 6 stalks) rhubarb
1 red bell pepper (capsicum), diced
1 green bell pepper (capsicum), diced
1 jalapeno chili pepper, diced optional)
Salt and freshly ground black pepper to taste
Fresh cilantro (coriander leaves, Chinese parsley)

Microwave potatoes 10 minutes in a bowl of water. When cool, do not peel; dice them. You will notice that they are not quite done. This is right.

Heat oil in a large skillet. Add onion and garlic; sauté until tender. Add potatoes and sauté stirring occasionally, for 5 minutes. Add rhubarb and peppers; sauté until crisp-tender. Remove from heat and season to taste. Arrange on a serving platter and garnish with cilantro. Serves 4-6.


4-6 salmon fillets, about 6 oz each, skinned
Salt and freshly ground pepper to taste
1 Tbsp sesame or vegetable oil
About 1/4 cup sesame seeds

Season the salmon with salt and pepper.  Rub both sides with a little sesame oil and coat the fillets with sesame seeds.  Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers.  Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes.  Turn the fillets and cook, without moving them, until the flesh is opaque and firm to the
touch, 3 to 5 minutes.  Serve immediately.  Serves 4 to 6.


1 Tbsp butter
1/4 cup olive oil
2 green onion tops, chopped
1 Tsp. chopped garlic
1 Tbsp. celery, chopped coarsely
1 Tbsp. carrots, chopped into thin sticks
1/4 cup dry white wine
1/2 cup mixed broccoli and cauliflower florets
1/2 large ripe tomato, cut up
1/2 tsp. parsley, chopped
1/2 cup small shrimp, peeled and deveined
1/2 tsp. Creole seasoning
1/4 tsp. dried oregano
1/2 tsp. dried basil
2 portions cooked spaghetti or other pasta

Heat the butter and the olive oil together in a large skillet until very hot, then add the green onions, garlic, celery, and carrots. Sauté until tender.

Add the wine, broccoli and cauliflower, tomato, and parsley, and cook until vegetables have just begun to turn tender. (Do not overcook!)

Add shrimp, seasoning, oregano, and basil, and heat until shrimp turn pink.

Take the skillet off the heat and put the spaghetti into the skillet. Toss with the other ingredients until well distributed. Serves two.

Riddle's Penultimate Cafe and Wine Bar Yield: 1 serving.

For basil butter (see note):
2 ounces fresh basil
1 cup (2 sticks) butter, softened

For shrimp:
6 tablespoons chopped green onion (about 3 onions)
1/2 teaspoon minced fresh garlic or to taste
3/4 cup sliced fresh mushrooms
6 to 8 large (16 to 20 count) shrimp, peeled and deveined
1/8 teaspoon dried tarragon
Coarsely ground pepper
2 tablespoons warm brandy
1/4 cup sweet white Port (such as Gallo's Fairbanks)
4 to 6 tablespoons heavy cream
3 tablespoons seeded, diced tomato
2 canned artichoke hearts, drained and quartered

To prepare butter: Pick basil leaves from stems; process leaves briefly in food processor. Add softened butter; blend well. Set aside.

To prepare shrimp: In a medium skillet, sauté green onion, garlic and mushrooms in 2 tablespoons basil butter. Add shrimp; season with tarragon and salt and pepper to taste. Cook shrimp over medium heat, turning frequently, until three-fourths done, about 3 minutes. Add brandy; carefully touch a lighted match to the brandy. Shake the pan until the flame dies. Add Port; simmer 2 or 3 minutes or until liquid has reduced by half, removing shrimp when done and setting them aside.

Add cream to pan; cook to reduce sauce to a smooth, creamy texture, 2 to 3 minutes. Pour any liquid off tomatoes. Add tomatoes, artichoke hearts and shrimp to the skillet; cook just until warmed through. Serve immediately.

Note: Andy Ayers, who makes basil butter by the pound for Riddle's, advises: "Fresh basil keeps only a matter of days. This compound butter will keep well, preserving the fresh herb flavor, for two weeks in the refrigerator or several months in the freezer." You will need 2 tablespoons for this recipe. Use the rest instead of plain butter in soups, in pasta or with vegetables. "It makes a wonderful, quick seafood sauce with diced tomatoes or a steak sauce with sautéed mushrooms," he says.

note: This dish goes very well with a side of small pasta, such as orzo or anellini; the sauce turns the pasta into a gourmet treat.


Don’t leave good flavors behind after sautéing chicken, fish or meat; use broth to “deglaze” the pan and as the basis for a delicious sauce. Deglazing captures all the savory flavors in the bottom of the pan.

To deglaze the pan, remove sautéed food from skillet and keep warm. Add a cup or so of broth to skillet and cook over high heat, stirring, to remove any meat bits from bottom of pan.

To make a pan sauce after deglazing, lower heat and simmer, stirring constantly until liquid is reduced to a slightly thickened sauce. If desired or necessary, thicken sauce with a bit of cornstarch dissolved in a little cold water. Add this mixture to pan liquid and heat to a boiling, stirring.

Make pan sauce unique every time you cook, adding a tablespoon of flavorful ingredients like mustard, red or white wine, vinegar, or marmalade. Choose flavors that complement your dish—hearty, bold flavors for beef, more delicate flavors for fish.

Serves 6

Olive oil spray
12 - 18 lamb chops, depending on size (loin or rib, 1-inch thick if possible)

Sauce Ingredients:
1 small bag of Frieda's New Mexico dried red chilies (Mild)
1 cup whipping cream
1 Tbsp honey
1/8 tsp ground dried chipotle pepper

First tackle the chilies. Cut the stems off and slice them open. Scrape as many seeds out as you can using a knife edge and discard the stems and seeds. (If you've never done this before, use rubber gloves to protect your hands or be very careful not to rub your eyes and be SURE to thoroughly wash your hands after
handling the chilies.)

Toss the chilies in a medium sauce pan with enough water to cover them. Bring the chilies to a boil and then simmer them for 30 minutes until they are soft. Pour off almost all of the liquid. Leave about 1/2 cup in the bottom of the pan.

Put the pan off to the side just to cool it down a bit, maybe
10 minutes (or more if you're busy and need the time).

Put the chilies in the blender with the remaining water. The only reason I had you cool it down is, in case you splash, you don't want to burn yourself. Cover and whiz the chilies until they are semi-smooth. Stop blender and add the honey and the chili powder. Add the cream until the sauce is a little thinner than applesauce. Not quite smooth. (Depending on the chilies, you might not use every drop of the cream.)

Store in a closed container in the refrigerator and reheat (don't boil) in a pan or gently in the microwave before serving with the lamb chops. If you take an empty
bottle with a pointy end on the top (Remember the old catsup bottles from restaurants? That's what I mean.), you can pour the chili sauce in there, and when you squirt it on the dinner plate (carefully), you can make squiggles or
zigzags and look like you work at Frontera Grill or Topolobampo in Chicago. You're a real pro. Serve the extra in ramekins or a gravy boat on the table to pass.

Sprinkle lamb chops with Southwestern spice. Then spray both sides with olive oil spray or brush with olive oil from the bottle. Grill the lamb chops on medium heat. You only need 2 minutes per side for medium rare if the chops are 1 inch thick. You'll be amazed how fast they cook. Have everything else ready to go when you cook the lamb or they will be cold or overcooked while they wait for the other food to be ready. A little crispy on the outside is fine if the grill fires up.
Just douse the flames with some water, but don't drown your grill.


1 Tbsp (envelope) plain gelatin
1/4 cup cold water
3 cups whole milk
3 eggs, separated
1/3 to 1/2 cup. sugar
1/4 to 1/2 tsp salt
1 tsp vanilla

Soften gelatin in cold water for 5 minutes.  Scald milk in top of a double boiler. Meanwhile beat the egg whites until stiff. Add sugar and gelatin to milk and stir until dissolved.  Pour a small amount of mixture into slightly beaten egg yolks, return to double boiler and cook over hot water until mixture coats a spoon.

Remove from heat, add salt and vanilla and stir in the stiffly beaten egg whites. Pour into a serving bowl or cups and chill until firm. 4 - 8 servings.


1 pound raw couscous
1 tablespoon olive oil
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 tablespoons fine diced sun-dried apricots
2 tablespoons fine diced julienne sun-dried tomatoes
2 tablespoons fine diced white onion
1 quart chicken stock
1/2 medium hot chili pepper, diced
1/2 tablespoon dried oregano

In a hot skillet with oil, sauté onion, bell peppers, sun dried tomatoes, and apricots. Add raw couscous to your mix and toss a couple times. Add stock, hot chili pepper, and dried oregano. Cook on a slow simmer, covered, until couscous is soft and tender about 10 to 15 minutes. Finish with pepper and salt. Let cool down to room temperature and serve. Yield: 4 servings Chef Marcel Hesseling


1 Tbsp. olive oil
1 15-oz. can black beans, drained
1 10-oz. package spinach, thawed
1 cup frozen corn, thawed
1/4 cup fresh cilantro, chopped
1 tsp. ground cumin
6 - 8 flour tortillas
2 cups cheddar and Monterey Jack cheeses, grated

Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin. Cook for several minutes. Spoon onto one half of each flour tortilla and sprinkle with cheese. Fold over and place back in skillet over low heat just long enough to melt cheese. Slice in half and serve with Pico de Gallo.

Pico de Gallo

2 cups Roma tomatoes, chopped
1 small onion, chopped
1/4 cup fresh cilantro, chopped
2 serrano or jalapeno chilies, seeded and chopped
1 clove garlic, minced
1/3 cup Mexican beer
1 Tbsp. fresh lime juice
Salt to taste

Combine all ingredients and mix well.

For the most fragrant, just-picked strawberry flavor, always serve strawberries at room temperature, never cold directly from the refrigerator.

1 vanilla bean, halved lengthwise
1 tablespoon superfine granulated sugar
1 cup whipping cream
4 cups small whole strawberries (if
strawberries are large, quarter or slice)

Using small knife, scrape vanilla seeds from pod onto cutting board; sprinkle with sugar. With side of knife, press sugar and vanilla seeds together to combine (this will help vanilla seeds disperse evenly in cream). Place cream in small bowl; stir in vanilla seeds with sugar and vanilla pod. Cover and refrigerate at least 2 hours or up to 8 hours to allow vanilla to flavor cream. Remove vanilla pod from cream.

Place strawberries in shallow dessert bowls; pour cream over berries. (If desired, whip cream until slightly thickened but still liquid. Pour over strawberries.) 4 servings


1/4 cup water
3 Tbsp. cornstarch
1/2 cup sugar
Juice of 1 lemon
6 - 8 cups fresh strawberries, slice the large ones; leave the small ones whole
1 9-inch graham cracker pie crust
Whipped topping

Combine water and cornstarch and mix until dissolved. Heat a large saucepan and add sugar and lemon juice and stir until sugar is melted. Add water and cornstarch mixture and stir until mixture starts to thicken. Add strawberries for just a couple of minutes. Pour into pie shell and chill for 3 hours or more. Serve with whipped topping.

Serves 4

1 head of broccoli, cut into flowerets
3 cups mixed lettuce leaves
1 cup snow peas
1½ cups cooked rice
1 large can of tuna
2 yellow capsicums, cut into strips
4 carrots, cut into julienne strips

4 tbsp low oil mayonnaise
2 tsp curry powder

Lightly steam or microwave broccoli. Line 2 salad plates with lettuce. Combine snow peas, rice, tuna, capsicum and carrot and arrange on lettuce leaves.
Combine dressing ingredients and spoon over salad. Serve with bagels or wholegrain rolls. Note: Tuna in brine or spring water is more healthy than in oil.


 1/2     (10-ounce) package  Italian blend lettuce pieces -- (4 cups)
  1       large  tomato -- coarsely chopped (1 cup)
  1       (15-ounce) can  great northern beans, rinsed and drained
  1       (6-ounce) can  tuna in water -- drained
  3       tablespoons  chopped red onion
  2       tablespoons  olive or vegetable oil
  1       tablespoon  balsamic or red wine vinegar
  1       tablespoon  Dijon mustard
  1       teaspoon  chopped fresh dill weed
1/4      teaspoon  dried dill weed

Gently toss lettuce, tomato, beans and tuna in large bowl. Mix remaining ingredients; toss with tuna mixture just until coated. Serve immediately. serves 4


2 pkg (8 oz) of softened cream cheese
1 can diced green chilies
1 can black olives, drained & chopped
1 can whole corn, drained
1 red pepper, chopped
1 envelope ranch dressing mix (not prepared)

Mix all ingredients together & chill.  Serve w/ tortilla chips, crackers, or veggies.


3 medium Vidalia onions, finely chopped
2 cups green cabbage, shredded
1/4 cup salt
1 quart water
1 T. dried mustard powder
1/2 cup water
2 tsp. celery seed
1/2 cup brown sugar
2 cups cider vinegar
1/8 tsp. turmeric
1/4 cup flour
2 tsp. mustard seed
Optional: a few pinches of sugar and about 1/4 to 1/2 tsp. Chinese five spice

Place the cabbage and onions in a large glass bowl. Dissolve the salt in the quart of water and pour over the onions and cabbage. Cover and let soak overnight.

Next day, drain vegetables. In a large pot, dissolve the brown sugar in the cider vinegar. Mix the mustard and turmeric with the 1/2 cup water, then add the flour. Mix to a paste with no lumps. Add to the vinegar and stir thoroughly. Add celery seed and mustard seed and bring to a boil over medium heat, stirring constantly. When boiling, add the cabbage and onions - boil and stir for five minutes. You can preserve this mixture in a hot water bath for 15-20 minutes.








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