Cream Puffs

Rating: 5 of 5

Ingredients:
For the Pâte à choux pastry:
3/4 cup water
1/2 cup (1 stick/4 oz./113g) unsalted butter
1 cup all-purpose flour
1/8 tsp. salt
1 1/2 tsp. granulated sugar
3 eggs
1 extra egg mixed with 1 1/2 tsp. water, for the egg wash

Cream Filling:
8 oz. cream cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla extract
2 cups whipping cream, very cold

Garnish:
Confectioners' sugar

Instructions:
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.

For the Pâte à choux pastry:
In a medium saucepan bring the water and butter to a boil. Make sure the butter is completely melted. Add the flour, sugar and salt all at once. Stir vigorously until the mixture turns into a ball. Cook 1 minute longer. Remove from the heat. Cool 5 minutes. Add one egg. Beat with an electric beater until the egg is entirely incorporated. Repeat this process with the next two eggs. Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash. Make sure you leave 2 inches or so around each dough puff. Bake in preheated oven for about 20 minutes. Puffs should be almost doubled in size, and they should be dry and golden. Cut puffs in half, horizontally, and let cool completely. Fill each puff with cream filling* (see note below) and place the tops back on top. Chill until ready to serve, no more then 4 hours. Sprinkle with confectioners' sugar right before serving.

Makes at least 12 cream puffs, maybe more, depending on what size rounds or balls you pipe out.

Cream Filling
Beat together the softened cream cheese, sugar and vanilla. In a separate bowl, beat the whipping cream until stiff peaks form. Fold the cream into the cheese mixture.

Note:
You may place cream filling in a pastry bag fitted with a medium star or plain tip and pipe the cream filling into the cream puffs if desired.

Buffalo Chicken Wings

Rating: 5 of 5

Ingredients:

•      oil for deep frying
•      1/4 cup butter
•      1/4 cup hot sauce
•      1 dash ground black pepper
•      1 dash garlic powder
•      1/2 cup all-purpose flour
•      1/4 teaspoon paprika
•      1/4 teaspoon cayenne pepper
•      1/4 teaspoon salt
•      10 chicken wings

Directions:
   1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
   2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
   3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Broccoli Cheese Quiche

NOTE: I have modified the original recipe, but have not tested the new one. I had to bake the quiche for an additional 30 minutes for it to set; it was not solidifying. I also forgot to blind bake the crust.

Rating: 5 of 5

Ingredients:
Crust:

•      1 1/4 cups all-purpose flour
•      1/4 teaspoon salt
•      1/2 cup butter, chilled and diced
•      1/4 cup ice water

Quiche:

•      2 tablespoons butter
•      1/8 cup onion, minced
•      1 teaspoon minced garlic
•      2 cups chopped fresh broccoli
•      1 (9 inch) unbaked pie crust
•      3/4 cups smoked cheddar cheese
•      3/4 cups smoked Gouda cheese
•      4 eggs, well beaten
•      1 cup milk
•      1 teaspoon salt
•      1/2 teaspoon black pepper
•      1 tablespoon butter, melted

Directions:
Crust:
   1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
   2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
   3. Blind bake the crust to avoid a soggy quiche crust.

Quiche:
   1. Preheat oven to 350 degrees F.
   2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
   3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
   4. Bake in preheated oven for 30 minutes, or until center has set.

Tiramisu

Rating: 4 of 5

Ingredients:
6 egg yolks
3/4 cup granulated sugar
1 lb. mascarpone cheese, softened
2 cups chilled heavy cream
2 tbsp. rum (Replaced with caramel mocha liquor.)
1 tsp. vanilla extract
2 tbsp. plus 2 to 3 cups brewed espresso (I used strong coffee.)
5 egg whites (Use pasteurized egg whites.)
40 to 50 ladyfingers
Cocoa powder, for dusting

Directions:
In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the rum, vanilla and the 2 tbsp. espresso and whisk until smooth.

In a clean mixing bowl, whisk the egg whites until stiff peaks form. (When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape.)

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.

One at a time, submerge the ladyfingers into the 2 to 3 cups espresso. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep) to form a single layer. Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top. Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.

Udon (Kitsune, Beef, and Chicken)

Rating: 5 of 5

Ingredients:
Aburaage
•    1 lb tofu slice ¼ inch thick (or aburaage from a local Asian market)
•    3/4 cup dashi soup stock
•    1 Tbsp soy sauce
•    1 Tbsp mirin
•    2 Tbsp sugar
Soup
•    5 cup dashi soup stock (2 heaping tsp dashi base, 5 cups water)
•    2 Tbsp soy sauce
•    3 Tbsp mirin
•    1/2 tsp salt
•    1/2  teaspoons  garlic powder
•    1/4  teaspoon  crushed red pepper
•    1 package  uncooked udon noodles

•    3  tablespoons soy sauce
•    3  tablespoons mirin
•    1  tablespoon  honey
•    2  cups  sliced shiitake mushroom caps

•    8  ounces  top sirloin
•    1 half chicken breast

•    3/4  cup  diagonally cut green onions

Directions:

1.    If you haven’t managed to find aburaage, then fry the tofu until a deep golden brown. Pour boiled water over aburaage to remove the excess oil. Drain aburaage well. Put dashi, mirin, sugar, and soy sauce in a medium pan and bring to a boil. Turn down the heat to low and simmer aburaage until the liquid is almost gone. Set aside.
2.    Boil water in a large pan and heat udon noodles as indicated in the package. Drain the udon and set aside. Do not put the noodles into the soup to avoid it becoming starchy.
3.    In the meantime, combine dashi, soy sauce, mirin, garlic powder, crushed red pepper, and salt in a medium pan and bring to a boil reduce heat, and simmer 10 minutes.
4.    Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
5.    Sauté mushrooms for 2 minutes. Stir in soy sauce mixture; cook 2 minutes, stirring constantly until sauce is almost gone.
6.    Add broth mixture; stir in beef and chicken; cook 2 minutes or until meat loses its pink color.
7.    Pour the hot soup over udon noodles. Place simmered aburaage on the top. Sprinkle with green onion. Serve immediately.

Brandy Alexander Pie

Rating: 5 of 5

Tips: If you want this pie less boozy, use more milk and less creme de cocoa.


Ingredients:

•      1 Package Nabisco Chocolate Wafers
•      1/2 Stick of Butter
•      3 tbsp Brandy
•      1 Standard Package Vanilla Instant Pudding
•      1 Standard Package Chocolate Instant Pudding
•      1/2 Cup Milk
•      1/2 Cup Creme de Cocoa
•      3 tbsp Brandy

Directions:

   1. To make the crust, crush the chocolate wafers into very fine crumbs.
   2. Cut the butter into small cubes.
   3. Mush the
   4. butter into the wafer crumbs until it is a clunky "dough". Add the brandy to smooth it out.
   5. Take the "dough" and form into a pie crust.
   6. In a separate bowl, mix the pudding, milk, creme de cocoa, and brandy.
   7. Put the pudding mixture into the crust.
   8. Place into the refrigerator until chilled.

Roquefort Pear Salad

Rating: 5 of 5

Tips: When candying the pecans, use a pinch of cayenne pepper to give it an added kick.

Ingredients:

•      1 head leaf lettuce, torn into bite-size pieces
•      3 pears - peeled, cored and chopped
•      5 ounces Roquefort cheese, crumbled
•      1 avocado - peeled, pitted, and diced
•      1/2 cup thinly sliced green onions
•      1/4 cup white sugar
•      1/2 cup pecans
•      1/3 cup olive oil
•      3 tablespoons red wine vinegar
•      1 1/2 teaspoons white sugar
•      1 1/2 teaspoons prepared mustard (I used pale ale and honey spice mustard.)
•      1 clove garlic, chopped
•      1/2 teaspoon salt
•      fresh ground black pepper to taste

Directions:
   1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
   2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
   3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Strawberry Tiramasu

Rating: 4 of 5
Ingredients:
1 1/4 cups strawberry preserves
1/3 cup plus 4 tablespoons Cointreau or other orange liqueur (I used triple sec.)
1/3 cup orange juice
1 pound mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
52 (about) crisp ladyfingers (boudoirs or savoiardi)
1 1/2 pounds fresh strawberries, divided

Instructions:

1. Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
2. Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
3. Slice remaining strawberries. Arrange over tiramasù and serve. 

Naan

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten    2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions:
1.    In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.    Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.    During the second rising, preheat grill to high heat.
4.    At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Ladyfingers

  Rating: 5 of 5

Tips: I didn't have a pastry bag; I used a cheap gallon sized bag and cut off the tip. This batter is super gooey, so be sure to have your pans ready when you start filling the bag.


Ingredients:
2 tablespoons (1/4 stick/1oz/28g) butter
3/4 cup plus 2 tablespoons sifted flour
4 egg yolks
1/2 cup superfine or granulated sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla extract
Confectioners' sugar for dusting (optional)

Directions:
Preheat oven to 350 degrees F/180 degrees C. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart.

Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth.

Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with confectioners' sugar (optional). Bake for 15 to 18 minutes, or until just firm on the outside and soft in the center.

Mango Chutney

Rating: 5 of 5

Note: I am making naan tomorrow. 

 Ingredients:

• 4 pounds fresh mangos, ripe but not too soft, peeled
• 3 tablespoons olive oil
• 1 teaspoon chile flakes
• 2 1/2 cups medium dice red onion
• 1/4 cup minced fresh ginger
• 1 cup small dice red bell pepper
• 8 ounces unsweetened pineapple juice
• 4 ounces cider vinegar
• 1/2 cup brown sugar
• 1 1/2 tablespoons curry powder
• Kosher salt and fresh ground white pepper
• 1/2 cup raisins or golden raisins
• 1/2 cup toasted, roughly chopped macadamia nuts

Directions:

1. Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
2. In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
3. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

Roasted Pork Chops and Peaches

Rating: 4 of 5
 
Ingredients:

• 1 tbsp olive oil
• 4 pork chops
• 2 peaches, cut into wedges
• 1 small red onion, cut into thin wedges
• 3 tbsp white wine vinegar
• 1/2 cup fresh basil leaves (I used less.)

Directions:

1. Heat oven to 400 deg F. 
2. Heat the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 3-5 minutes per side; transfer to plate. The pork does not need to be cooked all the way through yet.
3. Add the peaches, onion, vinegar, and 1/4 tsp salt and pepper to the skillet and cook, tossing, for 1 minutes. I put this mixture in a glass baking dish. Return pork (and all juices) to the skillet (or glass baking dish). Transfer to oven and orast until the pork is cooked through and peaches are tender, 8 to 10 minutes. Sprinkle with chopped basil.

Penne with Spicy Vodka Tomato Sauce

Rating: 4 of 5

Ingredients:

•      1 pound uncooked penne pasta (I used 12 oz.)
•      1/4 cup extra virgin olive oil
•      4 cloves garlic, minced
•      1/2 teaspoon crushed red pepper flakes
•      1 (28 ounce) can crushed tomatoes
•      3/4 teaspoon salt
•      2 tablespoons vodka
•      1/2 cup heavy whipping cream
•      1/4 cup chopped fresh parsley
•      2 (3.5 ounce) links sweet Italian sausage

Directions:
   1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
   2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
   3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
   4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Sprinkle parsley.

Grilled Blue Cheese-and-Bacon Potato Salad

Rating: 4 of 5

Ingredients:

• 3 lb. baby red potatoes, cut in half
• 2 Tbsp. olive oil
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 1/4 - 1 cup mayonnaise (Recipe calls for 1 cup, but I prefer a lot less mayo than a typical potato salad)
• 1/4 cup chopped fresh parsley
• 1/4 cup balsamic vinegar
• 1 tsp. sugar
• 2 tsp. Dijon mustard (I used Pale Ale and Honey Spice Mustard)
• 1 cup thinly sliced red onion
• 4 oz. crumbled blue cheese
• 6 peppered bacon slices, cooked and crumbled

Directions:

1. 
   Preheat grill to 350-400 deg. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet using tongs, and let potatoes cool 5 minutes. I found it took the potatoes approximately 25 minutes on each side without a lid.
3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

Greek Tortellini Salad

Rating: 5 of 5

Note: The tortellini would make a nice lunch dish on its own. The tortellini absorbs almost all of the dressing in Step 2. The flavors are more pronounced when chilled.

Ingredients:

•      2 (9 ounce) packages cheese tortellini (I used 5 cheese tortellini.)
•      1/2 cup extra virgin olive oil
•      1/4 cup lemon juice
•      1/4 cup red wine vinegar
•      2 tablespoons chopped fresh parsley
•      1 teaspoon dried oregano
•      1/2 teaspoon salt
•      6 eggs
•      1 pound baby spinach leaves
•      1 cup crumbled feta cheese
•      1/2 cup slivered red onion

Directions:
   1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
   2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
   3. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
   4. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Grilled Steak with Gorgonzola Cream Sauce

Ingredients:
Flank Steak
1 1/2 pound flank steak
Salt and freshly ground black pepper
Gorgonzola Cream Sauce    Gorgonzola Cream Sauce
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper
 
Directions:
1.    Heat a grill pan to medium heat.
2.    Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare. (Tip: If you prefer medium, cook for 8 to 10 minutes per side.)
3.    Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
Gorgonzola Cream Sauce
Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

German Chocolate Cake

Rating: 5 of 5

Tips: So, like a lot of people, I have trouble frosting cakes. However, I discovered that if you use the bottom of the cake as the top, not only does the cake turn out more flat, but the cake is drier and less likely to tear off.


Ingredients:

• 4 oz. semisweet baking chocolate
• 1/2 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks/8 oz./226g) unsalted butter or margarine, softened
• 2 cups granulated sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 egg whites
• Coconut-Pecan Filling and Frosting (see recipe below)

Instructions:

1. Preheat oven to 350 degrees F. Butter and flour bottoms of three round 9-inch cake pans with waxed paper.
2. Heatchocolate and water in a small saucepan until chocolate is almost melted. Stir until chocolate is completely melted.
3. Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
4. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour batter into prepared pans.
5. Bake for 30 minutes or until cake springs back when lightly touched in center.
6. Remove from oven; immediately run spatula between cakes and sides of pans. Cool in pans 15 minutes. Remove from pans; peel off waxed paper. Cool on wire racks.
7. Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.

Coconut-Pecan Filling and Frosting

Ingredients:

• 1 (12 oz.) can evaporated milk
• 1 1/2 cups granulated sugar
• 3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter or margarine
• 4 egg yolks, slightly beaten
• 1 1/2 teaspoons vanilla extract
• 2 2/3 cups finely shredded coconut
• 1 1/2 cups chopped pecans

Directions

1. Stir milk, sugar, butter, egg yolks and vanilla in saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
2. Stir in coconut and pecans. Cool to room temperature and spreading consistency.

Jalapeno Poppers

Rating: 5 of 5

Tips: I used chopsticks to bread the jalapeno. Due to the waxy skin, the breading comes off very easily. Chopsticks provide minimum contact.

Ingredients:

•      12 ounces cream cheese, softened
•      1 (8 ounce) package shredded Cheddar cheese
•      1 tablespoon bacon bits
•      12 ounces jalapeno peppers, seeded and halved
•      1 cup milk
•      1 cup all-purpose flour
•      1 cup dry bread crumbs
•      2 quarts oil for frying

Directions:
   1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
   2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
   3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
   4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Tilapia with Mango Salsa

Rating: 5 of 5

Ingredients:

•      1/3 cup extra-virgin olive oil
•      1 tablespoon lemon juice
•      1 tablespoon minced fresh parsley
•      1 clove garlic, minced
•      1 teaspoon dried basil
•      1 teaspoon ground black pepper
•      1/2 teaspoon salt
•      2 (6 ounce) tilapia fillets

•      1 large ripe mango, peeled, pitted and diced
•      1/2 red bell pepper, diced
•      2 tablespoons minced red onion
•      1 tablespoon chopped fresh cilantro
•      1 jalapeno pepper, seeded and minced
•      2 tablespoons lime juice
•      1 tablespoon lemon juice
•      salt and pepper to taste

Directions:
   1. Preheat oven to 350 degrees. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl. Place the tilapia fillets in a glass baking dish, coat with the marinade.
   2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
   3. Bake the tilapia for 20-30 minutes or until flaky. Serve the tilapia topped with mango salsa.

Irish Cream Truffle Fudge

Rating: 5 of 5

Tips: You don't need a double boiler. I used a sauce pan on medium low heat with constant stirring. It's a little bit more work, but you don't need to buy a special pan.

Ingredients:

•      3 cups semisweet chocolate chips
•      1 cup white chocolate chips
•      1/4 cup butter
•      3 cups confectioners' sugar
•      1 cup Irish cream liqueur
•      1 1/2 cups chopped nuts

•      1 cup semisweet chocolate chips
•      1/2 cup white chocolate chips
•      4 tablespoons Irish cream liqueur
•      2 tablespoons butter

Directions:
   1. Butter a 8x8 inch pan.
   2. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
   3. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
   4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Chicken Marsala

Rating: 4 of 5

Ingredients:
•    1/4 cup all-purpose flour for coating
•    1/2 teaspoon salt
•    1/4 teaspoon ground black pepper
•    1/2 teaspoon dried oregano
•    4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
•    4 tablespoons butter
•    4 tablespoons olive oil
•    1 cup sliced mushrooms
•    1/2 cup Marsala wine
•    1/4 cup sherry

Directions:
1.    In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2.    In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Shrimp Alfredo

Rating: 5 of 5


Ingredients:
•    12 ounces penne pasta
•    1/4 cup butter
•    2 tablespoons extra-virgin olive oil
•    1 onion, diced
•    2 cloves garlic, minced
•    1 red bell pepper, diced
•    1/2 pound mushrooms (your preference)
•    1 pound medium shrimp (or other meat)
•    1 (15 ounce) jar Alfredo sauce (or use recipe below)
•    1/2 cup grated Romano cheese
•    1/2 cup cream
•    1 teaspoon cayenne pepper, or more to taste
•    Salt and pepper to taste
•    1/4 cup chopped parsley
 
Directions:
1.    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.    Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3.    Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
 
Alfredo Sauce
Ingredients:
•    1/2 cup butter
•    1 (8 ounce) package cream cheese (or neufchatel)
•    2 teaspoons garlic powder
•    2 cups milk
•    6 ounces grated Parmesan cheese
•    1/8 teaspoon ground black pepper

Directions:
1.    Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

Steaks in a Garlic Red Wine Sauce

Ingredients:

•     4 boneless rib-eye steaks
•     2 tablespoons vegetable oil, divided 
•     2 garlic cloves, finely chopped 
•     3/4 cup dry red wine 
•     1/4 cup water 
•     1 1/2 teaspoons soy sauce 
•     3 tablespoons unsalted butter
•     1 tablespoon chopped flat-leaf parsley

 Directions:

1. Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
2. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
3. Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
4. Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

(*) Note: I sautéed mushrooms in the juices before thickening the sauce.

Nachos

Rating: 5 of 5

Tips: Whenever I make nachos, I always make a simple salsa, some grilled chicken (seasoned with some paprika, salt, and pepper), some black beans, and fresh green onion to go with the cheese to make it more of a meal.

Ingredients:
6 tbsp. butter
4 tbsp. corn starch
2 cup milk
4 oz. cream cheese, cubed
4 cup sharp cheddar cheese, shredded
½ cup monterey jack, shredded
2 tsp. hot sauce
2 tsp. chili powder
2 tsp. red chili flakes
1 tsp. paprika

Directions:
1.    In a small saucepan over low-medium heat, melt butter and stir in corn starch.
2.    Pour in the milk, add cream cheese, and continuemixing. Do not use an electric mixer. A whisk is the optimal choice. Whisk the mixture until the cream cheese is fully incorporated. The milk should froth a little bit.
3.    While stirring mix in cheddar and jack cheeses, chili powder, paprika, and hot pepper sauce.
4.    Continue to stir until cheese has melted and all ingredients are well blended. Allow cheese mixture to thicken.

Crescent Rolls

Rating: 5 of 5

Ingredients:
•    2 (.25 ounce) packages active dry yeast
•    3/4 cup warm water
•    1/2 cup white sugar
•    1 teaspoon salt
•    2 eggs
•    1/2 cup shortening
•    4 cups all-purpose flour
•    1/4 cup butter, softened

Directions:
1.    Dissolve yeast in warm water.
2.    Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
3.    Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
4.    Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.

Chocolate Chip Cookies

Rating: 5 of 5

Tips: Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Avoid using nonstick baking pans, the Teflon makes the cookies less fluffy. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.

Ingredients:

• 3 1/2    cups unbleached all-purpose flour (8 3/4 ounces)
• 1    teaspoon baking soda
• 28    tablespoons unsalted butter (1 3/4 sticks)
• 1    cup granulated sugar (3 1/2 ounces)
• 1 1/2    cups packed dark brown sugar (5 1/4 ounces) (see note)
• 2    teaspoon table salt
• 4    teaspoons vanilla extract
• 2    large egg
• 2    large egg yolk
• 1    bag semisweet chocolate chips

Directions:
1.    Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2.    Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3.    Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4.    Round out about 2 tablespoons per cookie. Arrange 2 inches apart on prepared baking sheets, (Avoid making small cookies unless it is for a party, otherwise they will go stale quickly.)
5.    Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Peanut Butter Cookies

Rating: 5 of 5

Ingredients:
•    1 cup peanut butter
•    1/2 cup butter, softened
•    1/2 cup white sugar
•    1/2 cup packed brown sugar
•    1 egg
•    3 tablespoons milk
•    1 teaspoon vanilla extract
•    1 1/4 cups all-purpose flour
•    3/4 teaspoon baking powder
•    1/4 teaspoon salt

Directions:
1.    Preheat oven to 375 degrees F (190 degrees C).
2.    In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
3.    Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

Lemon Blueberry Bread

Rating: 3 of 5
Note (concerning my rating): I'm not a huge lemon fan. If I was, the rating would be higher. This is my little brother's favorite dessert.

Ingredients:
•    1/3 cup melted butter
•    1 cup white sugar
•    3 tablespoons lemon juice
•    2 eggs
•    1 1/2 cups all-purpose flour
•    1 teaspoon baking powder
•    1 teaspoon salt
•    1/2 cup milk
•    2 tablespoons grated lemon zest
•    1/2 cup chopped walnuts
•    1 cup fresh or frozen blueberries
•    2 tablespoons lemon juice
•    1/4 cup white sugar

Directions:
1.    Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2.    In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
3.    Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Herb Dinner Rolls

Rating: 5 of 5


Tip: These rolls are extra delicious if you spread them with cream cheese.

Ingredients:

•     1 (.25 ounce) package active dry yeast
•     1 tablespoon white sugar
•     1 cup warm wate
•     1 cup milk, room temperature
•     2 eggs
•     2 teaspoons salt
•     2 tablespoons butter, softened
•     1/4 cup chopped fresh parsley
•     1/4 cup chopped fresh chives
•     6 cups bread flour
•     1 egg white
•     2 tablespoons water

Directions:
   1. In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until creamy; about 10 minutes.
   2. In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives, and 4 cups flour. Add the remaining flour, 1/2 cup at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
   3. Grease two 9x13 inch baking pans. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place into the prepared pans. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes.
   4. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls.
   5. Bake in preheated oven for about 30 minutes, or until golden brown.

Garlic Marinated Steak

Ingredients:
•    1/2 cup balsamic vinegar
•    1/4 cup soy sauce
•    3 tablespoons minced garlic
•    2 tablespoons honey
•    2 tablespoons olive oil
•    2 teaspoons ground black pepper
•    1 teaspoon Worcestershire sauce
•    1 teaspoon onion powder
•    1/2 teaspoon salt
•    1 pinch cayenne pepper
•    2 (1/2 pound) rib-eye steaks

Directions:
1.    In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2.    Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3.    Preheat grill for medium-high to high heat.
4.    Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Chicken Katsu

Rating: 5 of 5

Ingredients:
•    Chicken Breasts
•    Mirin
•    Flour
•    1 Egg (Per two chicken breast halves)
•    Panko
•    Ginger (optional)
•    Small green cabbage

Directions:
1.    Marinate the chicken breasts with enough mirin to cover the tops of the chicken breasts for 1+ hours.
2.    Mix maybe 1 tsp of dried ginger into 1 cup of flour. Pat the chicken breasts in the flour until coated.
3.    Whip the egg until homogenous. Dip the flour coated chicken breasts into the egg. Immediately coat in panko. Press the panko into the chicken breast to ensure it is fully coated.
4.    Heat oil at medium heat. Place the chicken breasts gently into the oil. The oil level in the pan should cover half of the chicken breasts (height).
5.    Cook until the bottom is a dark brown. If necessary, cut open a small portion of the chicken to ensure it is fully cooked. If not, you may need to lower the temperature so that the panko does not burn and the chicken fully cooks.
6.    When the chicken is done let it rest on a paper towel to absorb excess oil. Serve on some sliced green cabbage (this also reduces the oiliness of the chicken).

Amish White Bread

Rating: 5 of 5


Tip: This bread is generally very sweet. I like to bake it in tandem with a spicier soup. While my fiancé and I are waiting for our soup to cool down, we dunk this bread in the soup and nom it until the soup is cool.

Ingredients:

•     2 cups warm water
•     2/3 cup white sugar
•     1 1/2 tablespoons active dry yeast
•     1 1/2 teaspoons salt
•     1/4 cup vegetable oil
•     6 cups bread flour

Directions:
   1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
   2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
   3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
   4. Bake at 350 degrees F for 30 minutes.

Rum Cake

Rating: 4 of 5


Ingredients:
•    1 cup chopped walnuts
•    1 package yellow cake mix
•    1 package instant vanilla pudding mix
•    4 eggs
•    1/2 cup water
•    1/2 cup vegetable oil
•    1/2 cup dark rum
•    1/2 cup butter
•    1/4 cup water
•    1 cup white sugar
•    1/2 cup Sailor Jerry's Spiced Rum

Directions:
1.    Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2.    In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3.    Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4.    To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Cheesy Stuffed Chicken

Rating: 4 of 5

Ingredients:
•    oil, for greasing pan
•    8 boneless, skinless chicken breast halves
•    1 (8 ounce) package cream cheese, cut into 1/2 inch slices
•    1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
•    1 cup milk
•    1 1/2 cups Italian seasoned bread crumbs
•    1/2 cup grated Romano cheese
•    1 tablespoon minced garlic
•    3/4 cup butter, melted
•    2 tablespoons lemon juice
•    1/2 teaspoon garlic salt, or to taste
•    1/2 teaspoon paprika (optional)

Directions:
1.    Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
2.    Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
3.    Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
4.    Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
5.    Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.