8 ripe tomatoes
2 red sweet peppers
1 red onion
1 japeno pepper sliced in half and seeded
1 clove garlic
drizzle olive oil over vegetables and grill tomatoes, peppers, onion, jalpeno and garlic on a hot grill 
cool vegetables
place items in a processor or a blender and puree
season with salt and pepper to taste
add worchestersire sauce, and lemon juice to taste
add franks red hot seasoning or tabasco to taste
add tomato juice if needed



for garnish
peel and seed cucumber and cut into a small dice
sour cream...
Continue reading ...

Strawberries, fresh, frozen unsweetened  1 pound
granulated sugar 8 ounces or more for taste
water 4 ounces
plain low fat yogurt 12 ounces

combine the strawberries, sugar and water in a food processor or blender
process until smooth
strain mixture
combine with yogurt and mix well
chill mixture
freeze in a ice cream freezer per manufactors instructions.

Continue reading ...

SHELLED UNSALTED PISTACHIOS  8 OUNCES
MILK 2 PINTS
SUGAR 7 1/2 OUNCES
1/8 TEASPOON SALT

GRIND THE PISTACHIOS IN A FOOD PROCESSOR, OR BLENDER UNTIL FINE
COMBINE THE MILK AND SUGAR IN A SAUCE PAN AND BRING TO A BOIL, STIR UNTIL SUGAR IS DISSOLVED
POUR THE MILK OVER THE COURND PISTACHIOS AND STIR
REFRIGERATE OVER NIGHT
STRAIN THE PISTACHIOS ( USE CHEESECLOTH IF YOU HAVE IT)
CHILL
FREEZE IN A ICE CREAM MAKER ACCORDING TO MANUFACTURES DIRECTIONS

Continue reading ...

SUGAR 12 OUNCES
WATER 8 OUNCES

RASPBERRY FRUIT PUREE 1 POUND 12 OUNCES  ( FRESH RASPBERRIES, PUREED THEN STRAINED THROUGH A SIEVE.)
1/2 TEASPOON LEMON JUICE


MAKE THE SYRUP BY HEATING THE SUGAR AND WATER THEN COOL

PREPARE THE RASPBERRIES, MIX WITH THE SYRUP THEN CHILL

FREEZE IN AN ICE CREAM FREEZER ACCORDING TO MANUFACTURES INSTRUCTIONS

VARIATIONS;

PINEAPPLWE
FRESH PINEAPPLE CHUNKS 1 POUND 8 OUNCES
ADDITIONAL WATER 12 OUNCES
POACH THE PINEAPPLE IN THE SYRUP. COOL. PUREE AND FORCE THRU A SIEVE ADD THE WAT...
Continue reading ...

EGG YOLKS, 12 EACH
SUGAR , 12 OUNCES

MILK 2 PINTS

HEAVY CREAM 1 PINT
VANILLA 1 TABLESPOON
SALT A PINCH

COMBINE THE EGG YOIKS AND SUGAR IN A BOWL, WHIP UNTIL THICK AND LIGHT
SCALD THE MILK AND GRADUALLY ADD TO THE EGGS AND SUGAR

HEAT THE MIXTURE IN A HEAVY BOTTOM POT UNTIL IT THICKENS AND COATS THE BACK OF A SPOON
REMOVE FROM HEAT

STIR IN THE COLD CREAM, ADD THE VANILLA AND SALT.
CHILL OVER NIGHT

FREEZE IN AN ICE CREAM FREEZER ACCORDING TO MANUFACTURES DIRECTIONS.


VARIATIONS;

CINNAMON; ADD 1 TABLESPOON CINN...
Continue reading ...

GANACHE

DARK CHOCOLATE, MILK CHOCOLATE, SEMI SWEET CHOCOLATE...WHAT EVER FLAVOR YOU LIKE... 7 OUNCES
HEAVY CREAM 9 OUNCES

MELT CHOCOLATE IN A WATER BATH- 
HEAT CREAM AND MIX WITH THE CHOCOLATE...

CHILL...

CAN BE USED AS A FROSTING, FOR TRUFFLES,  IT IS SO GOOD!

GANACHE II

WHITE CHOCOLATE 1 POUND
HEAVY CREAM 4 1/2 OUNCES
CAN ADD FOOD COLORING, TO DESIRED COLOR 

MELT THE WHITE CHOCOLATE IN A WATER BATH
HEAT THE CREAM AND MIX WITH THE CHOCOLATE, ADD A LITTLE FOOD COLORING
CHILL..
Continue reading ...

1 cup minced onion
1/2 cup finely chopped red pepper
1/2 cup diced celery
salt and pepper to taste
vegetable oil as needed
3 cups cooked fresh corn or 1 1/2 packages frozen corn each
1 clove garlic minced
2 tablespoons flour
1 1/2 taspoons cumin seeds
1 bay leaf
4 cups chicken stock or canned broth look for low sodium
cayenne pepper to taste
1 cup plain yogurt
3 tablespoons fresh chopped cilantro

In a sauce pan cook the onion abd pepper in oil over med heat until the onion is translucent
add corn and garli...
Continue reading ...

1 cup wild rice
1 cup brown rice
oil to saute vegetables as needed
6 ounces mushrooms
1 garlic clove minced
2 ribs of celery chopped small
1/2 minced scallion
1/4 cup fresh parsley leaves chopped
2 Tablespoons walnut oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt and pepper to taste
1/3 cup pecan halves, toasted and broken into pieces

Add wild rice to 3 1/2 cups of salted water, bring to a boil cover and simmer for 15 minutes
Add brown rice to the wild rice and simmer covered until ric...
Continue reading ...

1 tablespoon minced fresh ginger
1 garlic clove minced
3 tablespoons lemon juice
2 tablespoon olive oil
1 bay leaf
salt an pepper to taste
6 swordfish steaks about 6 ounces each
4 cups hickory, mesquite or cedar chips,soaked in water for 20 minutes 

Marinate the swordfish for 1 hour turning once.
Prepare a charcoal grill, when the coals are ready add the chips
Grill steaks until firm to the touch.


Continue reading ...

About 72 clams, scrubbed well
1 cup minced scallion
1 stick plus 2 tablespoons butter softened
1/3 cup parsley fresh and chopped fine
2 cloves garlic minced or to taste
Fresh lemon juice
Salt and pepper.

Works well camping, or on a charcoal or gas grill

Arrange clams in batches on pieces of heavy duty foil large enought to be able to enclose them in a pouch.
Sprinkle with the scallion.

In a bowl combine the remaining ingredients and divide amoung the clams... Seal the foil closed tight and shake them o...
Continue reading ...

4 cups white wine vinegar
2 large rosemary sprigs
2 shallots peeled and halved

In a stainless steel saucepan bring the vinegar to a simmer.
Pour into sterilized 1 quart mason jars and add the rosemary and shallots
Seal the vinegar with the lid and store in a cool dry place for at least 2 weeks.  Strain,
Then place a fresh sprig of rosemary... refrigerate

The sky is the limit on what type of herb you want to do with this... lavendar, tarragon, oregano, what ever floats your boat!  It is fun to have ...
Continue reading ...

5 cups sugar
3/4 cup cider vinegar
3/4 cup white vinegar
2 large green bell peppers seeded and ribs discarded
5 jalapeno peppers seeds discarded if you want less heat, use the seeds if you want more heat
6 ounces liquid pectin
green food coloring if desired

In large sauce pan bring the sugar and vinegars to a boil over med low heat, stirring often
In a food processor chop the bell peppers and jalapenos with seeds if you want more heat.
Stir the pepper mixture into the vinegar mixture, and skim off the...
Continue reading ...

1 pound monterey jack cheese grated
1 pound sharp cheddar cheese grated
2 tablespoons flour
1 small onion minced
2 tablespoons oi
two 14 ounce cans plum tomatoes chopped
two 4 ounce cans mild or hot green chilies drained and diced or to taste
1 1/2 cups milk
1 teaspoon toasted ground cumin

Combine cheese and flour in a bowl

In a heavy sauce pan cook the onion in oil until translucent
Add tomatoes and chilies and cook until most of the liquid is absorbed
Add the milk and bring to the beginning of a boil
r...
Continue reading ...

Marinade
1 onion minced
1/3 cup orange juice
zest of 1 orange
1/3 cup lemon juice
4 tablespoons soy sauce
3 tablespoons white wine vinegar
3 tablespoons honey
1 1/2 tablespoons minced ginger
1 1/2 tablespoons dijon mustard
2 garlic cloves minced
salt and pepper to taste


Combine all ingredients and pour over chicken breasts.  Let marindate 2 hours or overnight.

6 chicken breasts
12 thick slices of bacon

Wrap each breast with 2 slices of bacon and secure with wooden picks that have been soaked in water.
Grill ...
Continue reading ...

Crust:

2 1/4 cup flour
1/2 teaspoon salt
1/2 stick butter (1/4 cup) unsalted butter, chilled and cut into small pieces
1/2 cup vegetable shortening chilled and cut into small pieces
1/4 cup ice cold water

In a bowl combine the flour and salt add the butter and shortening.  Use a pastry cutter, and blend until mixture is a course meal.  Add the ice water and blend until it forms a soft ball... Use additional water if necessary.
Makes enough for 1 double crust 9 inch pie

Form into 2 flattened disks, an...
Continue reading ...

2/3 cup bourbon
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1 large onion chopped
1 T dijon syle mustard
1 1/2 teaspoon worcestershire sauce

Combine in a glass dish,

Use this marinade over chicken, beef, pork, ribs, let it marinade over night... and grill the next day... You will love it!  If you want to use some to baste while grilling... take 1/4 cup and set aside before you pour it over the meat... Never use your marinade for basting.. it can cause a food borne illness once it has ...

Continue reading ...

Pesto is great on cooked Pasta, hot or cold... on vegetables, on fish, over tomatoes, in your potato salad...as a marinade for chcken...even great on baked potatoes!  It is so easy to make and will last covered about 2 weeks.. ( put plastic wrap directly on the pesto to keep it from discoloring)

4 cups coarsely chopped fresh basil leaves
1 large garlic clove ( if you like more garlic add more, if you like less add less)
1 cup pine nuts
1/2 cup good olive oil
1 cup freshly grated Parmesan cheese
sal...

Continue reading ...

8 ripe tomatoes
2 red sweet peppers
1 red onion
1 japeno pepper sliced in half and seeded
1 clove garlic
drizzle olive oil over vegetables and grill tomatoes, peppers, onion, jalpeno and garlic on a hot grill 
cool vegetables
place items in a processor or a blender and puree
season with salt and pepper to taste
add worchestersire sauce, and lemon juice to taste
add franks red hot seasoning or tabasco to taste
add tomato juice if needed



for garnish
peel and seed cucumber and cut into a small dice
sour cream...
Continue reading ...

Strawberries, fresh, frozen unsweetened  1 pound
granulated sugar 8 ounces or more for taste
water 4 ounces
plain low fat yogurt 12 ounces

combine the strawberries, sugar and water in a food processor or blender
process until smooth
strain mixture
combine with yogurt and mix well
chill mixture
freeze in a ice cream freezer per manufactors instructions.

Continue reading ...

SHELLED UNSALTED PISTACHIOS  8 OUNCES
MILK 2 PINTS
SUGAR 7 1/2 OUNCES
1/8 TEASPOON SALT

GRIND THE PISTACHIOS IN A FOOD PROCESSOR, OR BLENDER UNTIL FINE
COMBINE THE MILK AND SUGAR IN A SAUCE PAN AND BRING TO A BOIL, STIR UNTIL SUGAR IS DISSOLVED
POUR THE MILK OVER THE COURND PISTACHIOS AND STIR
REFRIGERATE OVER NIGHT
STRAIN THE PISTACHIOS ( USE CHEESECLOTH IF YOU HAVE IT)
CHILL
FREEZE IN A ICE CREAM MAKER ACCORDING TO MANUFACTURES DIRECTIONS

Continue reading ...

SUGAR 12 OUNCES
WATER 8 OUNCES

RASPBERRY FRUIT PUREE 1 POUND 12 OUNCES  ( FRESH RASPBERRIES, PUREED THEN STRAINED THROUGH A SIEVE.)
1/2 TEASPOON LEMON JUICE


MAKE THE SYRUP BY HEATING THE SUGAR AND WATER THEN COOL

PREPARE THE RASPBERRIES, MIX WITH THE SYRUP THEN CHILL

FREEZE IN AN ICE CREAM FREEZER ACCORDING TO MANUFACTURES INSTRUCTIONS

VARIATIONS;

PINEAPPLWE
FRESH PINEAPPLE CHUNKS 1 POUND 8 OUNCES
ADDITIONAL WATER 12 OUNCES
POACH THE PINEAPPLE IN THE SYRUP. COOL. PUREE AND FORCE THRU A SIEVE ADD THE WAT...
Continue reading ...

EGG YOLKS, 12 EACH
SUGAR , 12 OUNCES

MILK 2 PINTS

HEAVY CREAM 1 PINT
VANILLA 1 TABLESPOON
SALT A PINCH

COMBINE THE EGG YOIKS AND SUGAR IN A BOWL, WHIP UNTIL THICK AND LIGHT
SCALD THE MILK AND GRADUALLY ADD TO THE EGGS AND SUGAR

HEAT THE MIXTURE IN A HEAVY BOTTOM POT UNTIL IT THICKENS AND COATS THE BACK OF A SPOON
REMOVE FROM HEAT

STIR IN THE COLD CREAM, ADD THE VANILLA AND SALT.
CHILL OVER NIGHT

FREEZE IN AN ICE CREAM FREEZER ACCORDING TO MANUFACTURES DIRECTIONS.


VARIATIONS;

CINNAMON; ADD 1 TABLESPOON CINN...
Continue reading ...

GANACHE

DARK CHOCOLATE, MILK CHOCOLATE, SEMI SWEET CHOCOLATE...WHAT EVER FLAVOR YOU LIKE... 7 OUNCES
HEAVY CREAM 9 OUNCES

MELT CHOCOLATE IN A WATER BATH- 
HEAT CREAM AND MIX WITH THE CHOCOLATE...

CHILL...

CAN BE USED AS A FROSTING, FOR TRUFFLES,  IT IS SO GOOD!

GANACHE II

WHITE CHOCOLATE 1 POUND
HEAVY CREAM 4 1/2 OUNCES
CAN ADD FOOD COLORING, TO DESIRED COLOR 

MELT THE WHITE CHOCOLATE IN A WATER BATH
HEAT THE CREAM AND MIX WITH THE CHOCOLATE, ADD A LITTLE FOOD COLORING
CHILL..
Continue reading ...

1 cup minced onion
1/2 cup finely chopped red pepper
1/2 cup diced celery
salt and pepper to taste
vegetable oil as needed
3 cups cooked fresh corn or 1 1/2 packages frozen corn each
1 clove garlic minced
2 tablespoons flour
1 1/2 taspoons cumin seeds
1 bay leaf
4 cups chicken stock or canned broth look for low sodium
cayenne pepper to taste
1 cup plain yogurt
3 tablespoons fresh chopped cilantro

In a sauce pan cook the onion abd pepper in oil over med heat until the onion is translucent
add corn and garli...
Continue reading ...

1 cup wild rice
1 cup brown rice
oil to saute vegetables as needed
6 ounces mushrooms
1 garlic clove minced
2 ribs of celery chopped small
1/2 minced scallion
1/4 cup fresh parsley leaves chopped
2 Tablespoons walnut oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt and pepper to taste
1/3 cup pecan halves, toasted and broken into pieces

Add wild rice to 3 1/2 cups of salted water, bring to a boil cover and simmer for 15 minutes
Add brown rice to the wild rice and simmer covered until ric...
Continue reading ...

1 tablespoon minced fresh ginger
1 garlic clove minced
3 tablespoons lemon juice
2 tablespoon olive oil
1 bay leaf
salt an pepper to taste
6 swordfish steaks about 6 ounces each
4 cups hickory, mesquite or cedar chips,soaked in water for 20 minutes 

Marinate the swordfish for 1 hour turning once.
Prepare a charcoal grill, when the coals are ready add the chips
Grill steaks until firm to the touch.


Continue reading ...

About 72 clams, scrubbed well
1 cup minced scallion
1 stick plus 2 tablespoons butter softened
1/3 cup parsley fresh and chopped fine
2 cloves garlic minced or to taste
Fresh lemon juice
Salt and pepper.

Works well camping, or on a charcoal or gas grill

Arrange clams in batches on pieces of heavy duty foil large enought to be able to enclose them in a pouch.
Sprinkle with the scallion.

In a bowl combine the remaining ingredients and divide amoung the clams... Seal the foil closed tight and shake them o...
Continue reading ...

4 cups white wine vinegar
2 large rosemary sprigs
2 shallots peeled and halved

In a stainless steel saucepan bring the vinegar to a simmer.
Pour into sterilized 1 quart mason jars and add the rosemary and shallots
Seal the vinegar with the lid and store in a cool dry place for at least 2 weeks.  Strain,
Then place a fresh sprig of rosemary... refrigerate

The sky is the limit on what type of herb you want to do with this... lavendar, tarragon, oregano, what ever floats your boat!  It is fun to have ...
Continue reading ...

5 cups sugar
3/4 cup cider vinegar
3/4 cup white vinegar
2 large green bell peppers seeded and ribs discarded
5 jalapeno peppers seeds discarded if you want less heat, use the seeds if you want more heat
6 ounces liquid pectin
green food coloring if desired

In large sauce pan bring the sugar and vinegars to a boil over med low heat, stirring often
In a food processor chop the bell peppers and jalapenos with seeds if you want more heat.
Stir the pepper mixture into the vinegar mixture, and skim off the...
Continue reading ...

1 pound monterey jack cheese grated
1 pound sharp cheddar cheese grated
2 tablespoons flour
1 small onion minced
2 tablespoons oi
two 14 ounce cans plum tomatoes chopped
two 4 ounce cans mild or hot green chilies drained and diced or to taste
1 1/2 cups milk
1 teaspoon toasted ground cumin

Combine cheese and flour in a bowl

In a heavy sauce pan cook the onion in oil until translucent
Add tomatoes and chilies and cook until most of the liquid is absorbed
Add the milk and bring to the beginning of a boil
r...
Continue reading ...

Marinade
1 onion minced
1/3 cup orange juice
zest of 1 orange
1/3 cup lemon juice
4 tablespoons soy sauce
3 tablespoons white wine vinegar
3 tablespoons honey
1 1/2 tablespoons minced ginger
1 1/2 tablespoons dijon mustard
2 garlic cloves minced
salt and pepper to taste


Combine all ingredients and pour over chicken breasts.  Let marindate 2 hours or overnight.

6 chicken breasts
12 thick slices of bacon

Wrap each breast with 2 slices of bacon and secure with wooden picks that have been soaked in water.
Grill ...
Continue reading ...

Crust:

2 1/4 cup flour
1/2 teaspoon salt
1/2 stick butter (1/4 cup) unsalted butter, chilled and cut into small pieces
1/2 cup vegetable shortening chilled and cut into small pieces
1/4 cup ice cold water

In a bowl combine the flour and salt add the butter and shortening.  Use a pastry cutter, and blend until mixture is a course meal.  Add the ice water and blend until it forms a soft ball... Use additional water if necessary.
Makes enough for 1 double crust 9 inch pie

Form into 2 flattened disks, an...
Continue reading ...

2/3 cup bourbon
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1 large onion chopped
1 T dijon syle mustard
1 1/2 teaspoon worcestershire sauce

Combine in a glass dish,

Use this marinade over chicken, beef, pork, ribs, let it marinade over night... and grill the next day... You will love it!  If you want to use some to baste while grilling... take 1/4 cup and set aside before you pour it over the meat... Never use your marinade for basting.. it can cause a food borne illness once it has ...

Continue reading ...

Pesto is great on cooked Pasta, hot or cold... on vegetables, on fish, over tomatoes, in your potato salad...as a marinade for chcken...even great on baked potatoes!  It is so easy to make and will last covered about 2 weeks.. ( put plastic wrap directly on the pesto to keep it from discoloring)

4 cups coarsely chopped fresh basil leaves
1 large garlic clove ( if you like more garlic add more, if you like less add less)
1 cup pine nuts
1/2 cup good olive oil
1 cup freshly grated Parmesan cheese
sal...

Continue reading ...