Clam Chowder

¼ cup butter                       3 green onions

5 med potatoes                  ½ a red pepper

1 stalk celery                      1 clove garlic

2 cups water                      1 tsp salt

½ tsp white pepper            1 tsp worcestershire

¼ tsp thyme                       2 cups clams w/juice

2 cups ½ & ½                    ⅔ cup flour

⅓ cup butter
Finely chop green onions, red pepper, celery & garlic.  Saute in ¼ cup of butter.  Cube potatoes into bite size pieces.  Add to vegetables.  Add 2 cups water & season with salt, pepper, worcestershire & thyme.  Cover & simmer for 15 minutes till potatoes are tender.  In another pan melt butter and add the flour to make a roux.  Slowly add clam juice whisking to avoid clumps and then do the same with the ½ & ½ .  Add this mixture to the cooked potatoes in the pot and add clams.



Tortilla Soup

2 tblsp corn oil Chile Puree

1 large onion, thinly sliced 14 oz can diced tomatoes

8 cloves garlic, minced 2 avocados, diced

lime wedges Grated cheese

8 cups chicken broth Sour Cream

8 corn tortillas, cut into thin strips and fried until crisp

2-3 cups cooked and shredded chicken breast

Heat oil in a pot. Add onion and saute until golden brown. Add garlic and cook one more minute. Add chile puree and bring to boil. Reduce heat and simmer until puree is a thick paste. Don’t let it burn. Puree the diced tomatoes and add to pot, along with the chicken broth. Bring to a boil and then simmer for 20-30 minutes. Season to taste with Salt. Soup will not be very tasty until you add at least some lime juice once you serve. Also, garnish with cheese, avocados, sour cream and corn tortilla strips.

Chile Puree: 2 oz. dried pasilla chiles (stemmed and seeded) and about 1 cup chicken broth. Arrange chiles in a single layer on a tray and place under a broiler for about 15 seconds. Remove and turn chiles. Cook another 15 seconds. Careful the smoke can be choking. Place chiles in bowl with hot tap water and soak for 30-40 minutes. Strain them and puree them in blender with just enough water to process. You might want to make a couple of batches of this at a time and freeze for future use.


Asparagus & Barley Soup

3 Tbslp Butter                                         2 quarts chicken broth

1 minced medium shallot                         1 lb Asparagus

Salt & Pepper                                          1/2 cup chopped fresh dill

1 cup Pearl Barley                                    1 tsp grated Lemon zest

                                                              3 Tblsp lemon juice


Melt the butter in a large pot.  Add the shallot & 1/4 tsp salt.  Cook stirring occasionally, until the shallot is softened…3 minutes.  Stir in the barley.  Add broth & 1/2 tsp pepper.  Bring to a simmer over medium-high heat and then reduce to medium-low and cook, uncovered and stirring occasionally until the barley is tender about 35-40 minutes.  Adjust the heat as needed to maintain a gentle simmer.

Meanwhile, trim off and discard the woody base of the asparagus spears.  Slice the stalks into 1/4 inch pieces on the diagonal, leaving the tips about 1 inch in length.  Set aside.

When the barley is tender, add the asparagus & cook till tender-crisp about 3 minutes.  

Off the heat, stir in the dill, lemon zest & juice.  Season to taste with salt & pepper



Meatball Soup

2 tblsp oil 2 eggs

14 oz. can diced tomatoes 3/4 cup bread crumbs

1/4 large onion 3 tblsp Worcestershire

2 garlic cloves 1/3 cup chopped onion

1/2 tsp oregano 1 clove minced garlic

1/2 tsp thyme 1 tsp cumin

2 tblsp beef bouillon 1 tsp parsley flakes

bag of frozen corn 1/2 tsp oregano

1/2 tsp salt 4 potatoes diced

1/2 cup uncooked rice 4 carrots diced

1 1/2 lb ground beef

In a blender, grind the can of tomatoes, 1/4 onion and garlic cloves. Saute the mixture in the heated oil for about 2 minutes. Add 8-10 cups water and bring to boil. Add the beef bouillon, oregano and thyme. Meanwhile, mix the eggs and worcestershire. Then add the bread crumbs, onion, garlic and remainder of the seasonings. Then mix in the ground beef like you would with meatloaf, and finally add in the rice. Form meatballs and add to soup. Add in the potatoes, carrots and corn. Simmer for 45 minutes. Occasionally, skimming the grease from the top.


Broccoli Rabe Soup

2 tblsp olive oil 1 large potato chopped

1 1/4 lbs italian sausage 2 cloves garlic chopped

1 onion chopped 1 bay leaf

1 carrot chopped 2 cans white beans, drained

Salt & Pepper 4 cups chopped broccoli rabe

2 quarts chicken stock Grated Parmesian cheese

Heat oil in Soup pot. Add sausage and saute until golden brown. Add veggies, bay leaf & beans. Season with salt & pepper and cook for 5 minutes till soften. Add Broccoli and saute for 2 minutes. Add stock and cover pot. Cook for 1/2 hour.



Asparagus & Barley Soup

3 Tblsp Butter                                                          2 Quarts Chicken Broth

1 Medium Shallot minced                                          1 lb Asparagus

Kosher salt & Ground Black Pepper                            1/2 Cup Chopped Fresh Dill

1 cup Pearl Barley                                                     1 Tsp Grated Lemon Zest & 3 Tblsp Lemon Juice


In a large pot over medium, melt the butter.  Add the shallot & 1/4 tsp salt.  Cook, stirring occasionally until the shallots are softened about 3 minutes.  Stir in the Barley.  Add the broth & 1/2 tsp pepper.  Bring to a simmer over medium-high heat, then reduce to medium-low and cook uncovered & stirring occasionally until the barley is tender about 35 to 40 minutes.

Meanwhile, trim off & discard the tough woody ends of the asparagus spears.  Slice the stalks into bite sized pieces on the diagonal…leaving the tips about 1¨ in length.  Set aside.


When the barley is tender, add the asparagus and cook until tender-crisp about 3 minutes.  Take the soup off the heat and then stir in the dill, lemon zest and lemon Juice.  Season to taste with salt.



Lamb & Lentil Stew

1 1/2 lbs leg of lamb                              1 cinammon stick

3 tblsp oil                                                2 cups diced onions

8 cups chicken broth                               1 cup lentils

1/2 a bunch of cilantro                             1 14oz can tomato sauce

1 1/2 tsp cumin                                        10 sliced green onions

Cut lamb into 1/2″ cupbes & brown in 2 tblsp oil.  Put browned lamb in stockpot with chickent broth,  cinammon & stems from cilantro.  Simmer 1 1/2 hours.  Add the other tblsp of oil to the pan you browned the lamb and saute the onions.  Remove everything from broth & add sauteed onion, lentils, tomato sauce & cumin.  Simmer 45 min till lentils are tender.  Add back the lamb & salt to taste.  Serve with chopped cilantro leaves & sliced green onions.



Cranberry & Feta Salad

1 bag of romaine lettuce Sliced Red Onion

Crumbled Feta cheese 1 bag of spring mix

Dried Cranberries

Candied nuts

Chopped Apples

Mix the romaine with the spring mix. Add red onion, dried cranberries, chopped apple, candied nuts and blue cheese. Toss with sweet dressing.

Sweet Dressing:

Mix 2/3 cup oil 6 tblsp red wine vinegar, 1 tsp salt

1/2 tsp pepper 1 tsp dry mustard 1/4 cup sugar


Potato Salad

8 medium potatoes 2 tbsp red wine vinegar

2/3 cup chopped green onions 1/2 lb of crispy bacon

1/2 tsp dill 1 1/2 cup defrosted frozen peas

1 1/2 cup mayonnaise

Cut potatoes into even bite sized cubes. Place in pot with water and bring to boil cook until fork tender. While potatoes are cooking, start the bacon and cook until crisp. Drain the potatoes and spread out in one layer on cookie sheet and baste with the vinegar. Combine the mayo & dill and then mix into potatoes. Add bacon, peas and green onions. Chill. Sprinkle more green onions and bacon over top when serving.



3/4 cup mayonnaise 1/2 tsp dry mustard

3 tblsp sugar 1/4 tsp celery salt

1 1/2 tsp vinegar 1/4 tsp black pepper

1/3 cup oil 1 tblsp lemon juice

1/8 tsp garlic pwder 1/2 cup 1/2 & 1/2

1/8 tsp onion pwder 1/4 tsp salt

4 tblsp grated red onion

Finely shred one head of cabbage. Blend all other ingredients till smooth. Pour over cabbage and let marinate for several hours in refrigerator before serving.



Corn Salad

2 bags of roasted corn (trader joes)          1/2 a red onion minced

1/2 a medium Jicama cut small cubes         2 tblsp chopped cilantro

1 mango chopped                                       1 minced red bell pepper

1 can black beans drained                          1 chipotle chili minced

Sweet Dressing

Mix all ingredients!

Sweet Dressing:  Mix 2/3 cup oil,  6 tblsp red wine vinegar,  1 tsp salt,  1/2 tsp pepper,
1 tsp dry mustard and 1/4 cup sugar



Horse Radish Beef Salad

1/2 cup mayonnaise Juice of 1 lemon

1/2 cup sour cream 1 tsp dijon mustard

1 tblsp minced garlic 1/2 tsp worcestershire

1/2 cup horseradish 1/2 tsp tobasco

Whisk all ingredients and let set in fridge. Serve with a steak salad.


                                                                                                          Chinese Chicken Salad

3 Chicken Breasts 1 bag romaine lettuce

8 wonton wrappers 1 bag spring mix

1 bunch green onions chopped candied nuts

1 cup chopped mandarin oranges

Grill the chicken breasts and dice. Cut the wonton wrappers into strips, fry until crisp and drain. Assemble salad with combining the lettuces and adding the chicken, wonton strips, green onions, mandarin oranges and candied nuts. Dress to coat and toss.

Dressing: Mix 1/2 cup oil, 1 tblsp sesame oil, 4 tblsp rice wine vinegar, 4 tblsp sugar and 1 tblsp soy sauce.



Garbanzo Frito

1 tblsp oil                                   1 packet of Sason Golla

1/2 an onion minced                   1/2 a chorizo

3 cloves minced garlic                 1/2 cup white wine

1/2 cup chopped ham                 1 8oz can tomato sauce

2 cans garbanzo beans

Saute the onion & garlic in the oil till tender.  Add chorizo and brown.  Add ham & brown.  Add wine, tomatoe sauce and beans.  With a potato masher smoosh 1/2 the beans and heat through.  Serve with bread!



Artichoke Dip

1 1/2 cups mayonnaise                2 small cans diced green chiles

1 1/2 cups grated parmesan cheese        1 tblsp lime juice

2 14oz cans artichoke                                1 tsp dill

Drain artichoke hearts & smash them!  Mix in everything else & bake at 450 degrees till browned.  Serve with toasted baguette slices.



Cilantro Dressing

2 cloves garlic                                   1/3 cup parsley

1 jalapeno chile                                 1 tblsp olive oil

1/2 cup cilantro                                 1 tblsp lemon juice

3/4 cup mayonnaise                         1/2 cup sour cream

Put garlic & jalapeno in food process and process til finely chopped.  Add cilantro & parsley and process until finely chopped.  Add lime jucie & olive oil & process until blended, scraping sides several times.  Add mayo & sour cream & process until blended.  Chill & serve with Rotisserie chicken!!



Mashed Sweet Potatoes

4 tblsp butter                 2 lbs sweet potatoes

3 tblsp heavy cream      1 tsp sugar

Combine ingredients in large pot.  Cook covered over low heat until potatoes are tender….about 35-40 minutes.  Take off heat and add one more tblsp of cream and mash with potatoe masher.  So simple & so perfect!!



Corn Pudding

4 tblsp butter                              1/4 cup flour

3/4 cup chopped onions              4 eggs

1/4 cup chopped poblano chile    2 cups heavy cream

2 tsp minced garlic                      1 tblsp sugar

4 cups corn kernels                     1/2 tsp ground pepper

2 tsp fresh thyme chopped          1 cup grated Harvati cheese

1 1/4 tsp salt                                4 strips bacon, cooked & crumbled

1/8 tsp cayenne                           1/2 cup sliced green onions

1/2 cup cornmeal

Preheat ove to 350 degrees.  Grease a 2 qt baking dish & set aside.  In a saucepan, melt the butter over medium heat.  Saute the onions & poblano chile.  Add the garlic & cook until tender.  Add in corn, thyme, salt & cayenne and stir.  Add the flour & cook for 2 minutes.  Remove from heat.  In a large bowl whisk eggs, cream, sugar, thyme and pepper until frothy.  Put 1/2 the corn mixture in a food process with a little of the egg mix and blend until smooth.  Add this with the other 1/2 of the corn mix, grated cheese, crumbled bacon, corn meal & green onions and whisk.  Pour into 9 x 13″ pan and bake until set for 50 min to 1 hr.  Let rest 10 minutes before serving.



Black Beans

2 cups black beans 4 cloves minced garlic

10 cups water 1/2 cup minced bell pepper

1 ham hock 1 cup minced onion

1/4 cup olive oil 2 bay leaves

1/2 cup white wine 1 tblsp dry mustard

Knorr seasoning to taste

Soak black beans in pot with water overnight or for 4 hours. Put in one ham hock and bring to boil. Simmer until beans are tender…about 3 hours. Once beans are tender, puree 1/2 the beans and return to pot. Saute garlic, bell pepper and onion in olive oil until translucent. Add to beans along with remaining ingredients. Tip: mix the dry mustard with a little water so that it doesn’t clump up in the soup. Simmer for another hour or so and season to taste with Knorr.




Turkey thigh & neck            1 lb chopped mushrooms

3 chopped onions               1 ½ cup chopped dried apricot

6 chopped celery sticks      2 roasted peppers

4 italian sausages               2 bags of stuffing mix

2-3 beaten eggs                  8 oz cream cheese

2 cups chopped apples       1 cup walnuts or almonds

Thoroughly brown sausage.  Add onions & celery.  Meanwhile boil the turkey in plenty of water to make broth for the stuffing….once cooked cool and shred the meat.  Add mushrooms to onions & celery.  Then add apricots & chopped roasted peppers, as well as shredded turkey.  Add stuffing mix and then slowly add broth till moist throughout.  Mix 3 eggs with cream cheese and then mix into pan.  Lastly add in apple & walnuts or almonds.  It actually tastes better if you make ahead and heat in oven for 1 hour before serving.



Corn Bread

½ cup butter                 ¼ tsp salt

½ cup sugar                  1 cup flour

4 eggs                            1 cup cornmeal

14 oz creamed corn      4 tsp baking powder

Cream butter & sugar.  Add eggs one at a time.  Sift dry ingredients and add alternating with the creamed corn.  Pour into muffin tins and bake 15 minutes……take them out and sprinkle crumble on top and bake for another 10 minutes

Rosemary crumble

½ cup flour                   ⅛ cup white sugar

¼ cup oats                   ¼ cup butter

¼ cup brown sugar      2 tblsp Chopped rosemary

Blend together with a pastry cutter or fork



Spinach Souffle

1/2 cup buttter                      1/2 tsp Salt & 1/4 tsp pepper

3/4 cup grated parmesan      12 egg yolks

1/2 cup flour                           1 1/2 cups grated cheddar

3 cup scalded milk                 12 oz frozen spinach defrosted & squeezed dry

1/4 tsp cayenne                     1/4 tsp nutmeg

12 egg whites                         1/8 tsp cream of tartar

Preheat oven to 400 degrees.  Butter a 9 x 13″ pan and sprinkle with some parmesan.  Melt butter in saucepan and stir in flour and cook for about 3 minutes.  Slowly Stir in milk, nutmeg, cayenne, salt & pepper till you make a nice roux. Take off heat and whisk in egg yolks one at a time.  Stir in the cheddar and 1/2 cup parmesan.  Mix in spinach.  In a separate bowl whip the egg whites & cream of tartar until stiff peaks.  Whisk in 1/4 of the egg whites into cheese mix to lighten and then fold in the rest of egg whites.  Pour into buttered pan and back at 375 degrees for 30 minutes until puffed & browned.



Texas Rice

2 cups water 1 tblsp butter

1 tblsp knorr season 8 oz monterey jack cheese

1 cup rice 2 cups sour cream

4 oz green chiles

Bring water to boil. Add butter & knorr seasoning. Add rice and bring back to boil. Lower heat and simmer rice for 25 minutes. Let cool before assembling casserole. Take 1/2 the rice and press down into the bottom of a 9 x 13″ pan. Spread 1/2 the sour cream over the rice. Then spread 1/2 the green chiles and sprinle 1/2 the cheese. Press the remaining 1/2 of the rice into pan. Spread the other 1/2 of sour cream & then the other 1/2 of green chiles and sprinkle the other 1/2 of cheese. Bake at 350 degrees till cheese melts and heated through.



Eggplant in Spicy Hoisin Sauce

¼ cup oil                         5 tblsp hoisin

8 small eggplants           2 tblsp soy sauce

8 garlic cloves sliced      2 tblsp chili sauce

½ cup basil                     1 tsp sesame oil

1 cup chicken broth        1 tsp cornstarch

Heat oil on high and add cubed eggplant.  Stir fry 5 minutes.  Remove eggplant.  Add a little more oil and add garlic & basil and stir fry 10 seconds.  Return eggplant to pan.  Mix remaining ingredients in a cup and pour into pan.  Cook for a few minutes till sauce thickens.  If you like you can stir fry a little chicken breast separately and add into pan with eggplant.



Pad Thai

4 tblsp oil                                5 Tblsp Pad Thai sauce

1 tsp minced garlic                  2 large eggs

½ cup sliced pork                    2 tblsp ground peanuts

½ cup whole shrimp                 ½ cup sliced green onions

¼ lb rice noodles                      2 cups bean sprouts

Ground chile                             chopped peanuts

Soak rice noodles in cold water for 60 minutes.  Heat oil & stir fry garlic.  Add meat and shrimp and stir fry till cooked.  Remove from pan.  Add noodles and a little water to keep them from sticking.  Add Pad Thai Sauce.  Return meat & shrimp.  Push everything to the side of the pan and then add a little oil on the other side where you will cook the eggs.  Then mix everything together.  Serve with ground chile, peanuts, green onions, bean sprouts and lime wedges.

Pad Thai Sauce

1 cup tamarind juice             ½ cup fish sauce

1 cup palm sugar                  2 tsp salt

1 cup water

Boil all ingredients for ½ hour.


Chicken Tikka Masala

3/4 tsp cumin                       2 lbs chicken thighs

3/4 tsp coriander                 1 cup plain yoghurt

1/2 tsp cayenne                   2 tblsp oil

1 1/2 tsp salt                         2 cloves garlic minced

1 tblsp grated ginger

Combine spices in bowl & sprinkle both sides of chicken.  Refrigerate 1 hour.  Whisk yoghurt, oil, garlic & ginger.  Dip chicken in yoghurt mixture & grill.  Let chicken cool & cut into cubes.

Masala Sauce:

3 tblsp oil                               2 tsp ginger grated

1 onion finely diced               1 serrano chile minced

2 garlic cloes minced             1 tblsp tomato paste

1 tblsp garam masala             1 20 oz can crushed tomatoes

2 tsp sugar                              1/2 tsp salt

2/3 cup coconut milk               1/4 cup cilantro leaves

Saute onion in oil until golden about 10 min.  Add garlic, ginger, chile & saute a few min.  Add tomato paste & garam masala and saute a few minutes.  Add crushed tomatoes, sugr & salt.  Simmer 2.5 hours stirring occasionally.  Add coconut milk and chicken.  Serve with cilantro.

Garam Masala Spice:  2 tsp coriander, 1/4 tsp cardamon, 1/4 tsp cinammon & 1/2 tsp black pepper

Chicken Paprika

¼ cup butter                     1 tblsp Paprika

8-10 chicken thighs          1 ½ cups sour cream

1 large onion chopped      2 tblsp flour

1 cup water

Heat butter in large skillet over medium heat.  Add skinned chicken pieces and brown.  Remove chicken from pan & drain off all but 2 tblsp fat.  Add onion & saute.  Add ¼ cup water to skillet and cook until onion is tender.  Puree onion in food processor and return to skillet.  Add paprika.  Add chicken and toss to coat with paprika mixture.  Add 1 cup water, cover & simmer for 30 min.  Add more water to make sure there’s at least 1 cup liquid.  Add flour to sour cream and mix well.  Remove chicken and gradually add sour cream to hot chicken liquid.  Heat through and season to taste with salt & white pepper.  Shred cooled chicken and mix with sauce.  Serve over cooked noodles.


Chicken Jambalaya

⅛ cup oil                                    ⅓ cup minced celery

8 chicken thighs                        1 clove minced garlic

½ cup minced onion                  2 cups white rice

½ cup minced green pepper     4 cups chicken broth

¼ cup minced carrots               2 tblsp knorr

2 italian sausages                      8 oz tomato sauce
Heat oil in large pot.  Cook chicken over medium heat, turning frequently until browned.  Remove chicken and set aside.  Add onion, green pepper, carrots, celery & garlic.  Cook until vegetables are translucent, but not brown.  Saute sausage in there.  Stir in rice & saute.  Add tomato sauce, then chicken stock and knorr seasoning.  REturn chicken and cook for about 40  minutes.



6 boneless chicken thighs      1 large onion chopped

salt & pepper                           8 garlic cloves minced

¼ cup oil                                  1 bell pepper chopped

1 lb smoked sausage sliced    3 stalks celery chopped

½ cup flour                               ¼ cup worcestershire

5 tblsp butter                             5 green onions sliced

Paprika & cayenne                   Flat leaf parsley

Knorr season to taste              cooked rice

oregano                                    2 cans diced tomatoes

3 bay leaves

Season Chicken with salt, pepper, paprika & cayenne.  Heat oil in heavy pan & cook sausage till browned.  Remove sausage.  Brown Chicken & remove.  Add 2 tblsp butter & flour & cook over medium heat until browned – about 10 min.  Making  a nice deep brown roux.  Let cool & then heat up again.  Add 3 tblsp of butter and then add onion, garlic, pepper & celery.  Cook 10 min.  Add 4 cups of hot water (or chicken broth) and worcestershire & knorr seasoning.  Add chicken, sausage, oregano & bay leaves.  Reduce to a simmer and cook 1 hr.  Add tomato and cook another 2 hrs.  Serve over cooked rice and garnish with green onions & parsley.


Honey Curry Chicken

¼ cup mustard        1 tsp salt

½ cup honey            3 tblsp melted butter

1 tsp curry powder   2-3 lbs chicken thighs

Heat oven to 350 degrees.  Add mustard, honey, curry & salt to melted butter in pan you’ll be cooking the meal. Mix thoroughly.  Roll chicken in mixture and bake about one hour.  Turn chicken halfway through cooking and baste occasionally.



2 Chicken ½ breasts                    1 lb chorizo

3 large onions thinly sliced          3 14oz cans diced tomatoes

Knorr seasoning                           Chopped chipotle

Tostadas                                        Sour cream

Shredded Lettuce                        Crumbled Queso Fresco

Boil chicken breasts until cooked.  Then cool & shred meat.  Cook chorizo in large pot until browned & crumbly.  Add onions & cook for about 10 minutes.  Add tomatoes & chopped chipotle.  Cook until mixture is soupy & tomatoes are really soft & mushy….at least 2-3 hours.  Season to taste with knorr & pepper.  Add shredded chicken.     Spread mix on tostada.  Spread some sour cream on top of that and sprinkle with lettuce & crumbled cheese.


Julienned Chicken Sandwiches

½ bunch celery minced             ½ cup raisins chopped

½ bunch green onion minced    ½ tsp salt

1 bunch fresh tarragon              ½ tsp white pepper

¾ cup mayo                              4 chicken breast halves

½ cup yogurt

In an oven proof pan place chicken breasts with ½ cup water on bottom and take ½ the bunch of tarragon on top.  Cover and bake at 350 degrees for about 45 min or till chicken cooks through.  Let cool and then chop chicken into small cubes.  Meanwhile mix mayonnaise & yogurt and then mix in salt & white pepper and then celery, green onion and raisins.  Also chop the rest of the tarragon and mix in as well.  Use this filling on your favorite bread!


Chicken Picatta

4  Boneless Chicken breasts       2 tblsp butter

2 tblsp flour                                  3 tblsp lemon juice

1 tblsp parmesan cheese             8 tblsp white wine

2 tblsp oil                                      4 tblsp parsley

1 cup chicken broth                 1 cup diced sundried tomatoes

⅓ cup capers

Flatten breasts.  Mix flour, cheese and a pinch of pepper.  Coat the chicken with flour.  Brown breasts in oil and then remove from pan.  Melt the butter in the pan and then saute sundried tomatoes.  Add chicken broth, wine, lemon juice, capers & parsley.  Return chicken and cook through for another 3-4 minutes.



6 cloves garlic minced         ½ cup white wine

1 ½ cups clam juice            ¼ cup lemon juice

Basil                                     2 tblsp butter

Red chili flakes                    4 tblsp marinara sauce


Saute garlic in 1 tblsp oil.  Then add clam juice, basil & chili flakes as well as clams and stam till they open.  Then add wine, lemon, butter and marinara sauce and cook through for 3 minutes.  Serve with crusty bread!


Shrimp Pasta

1 lb shrimp                           ½ onion chopped

1 ½ cup marinara sauce      6 garlic cloves sliced

1 cup chicken broth              1 bell pepper thinly sliced

½ cup white wine                 Grated parmesan cheese

¼ cup cream                        fresh basil

Red pepper flakes

Saute veggies in olive oil.  Add wine & broth & cook 5 min.  Add pasta sauce & red pepper flakes.  Cook 10 min.  Add shrimp and cook 10 min.  At end add cream, parmesan & basil.  Cook 5 more min and serve over favorite pasta.


Tequila Shrimp

2 tblsp butter               1 cup chopped tomatoes

½ cup tequila              ½ cup chopped shallots

3 tblsp lime juice         4 chopped garlic cloves

1 ½ cups ½ & ½         ½ a serrano chile chopped

chopped parsley         ¼ cup grated parmesan

1 lb shrimp

Saute shallots, garlic & chile in butter.  Add shrimp & saute.  Remove shrimp.  Add tequila & lime juice and reduce down a bit.  Then add tomato and ½ & ½ and then add back shrimp, as well as parsley & parmesan.  Serve over your favorite pasta.


Chili Colorado

6 oz dried New Mexico Chiles                    9 chopped garlic cloves

3 oz dried guajillo chiles                             5 tsp cumin

12 cups boiling water                                  3 tsp oregano

1 cup chopped onion                                   6 tblsp oil

3 tblsp flour                                                  3 tblsp kosher salt

4 tsp vinegar                                                 3 tsp sugar

4 lbs of roasting meet (pork shoulder or beef)

Rinse chiles & split open, discarding stems & seeds.  Roast chiles skin side up about 30 seconds (careful not to burn) Put chiles in a bowl & cover with boiling water.  Soak for about 15 min.  Puree chiles with enough liquid to puree.  Put through sieve.  In a deep pot Saute onion & garlic in oil and then add cumin & oregano.  Add flour & cook a few more minutes.  Whisk in pureed chile and  the remaining liquid from soaking the chiles and simmer partially covered for 30 minutes.  Then add salt, vinegar & sugar.  Split this into 2 servings & freeze 1/2.  Add roasting meet into chile mixture and simmer for about 4 hours till meat falls apart.


Pork Loin

3 1/2 – 4lb of pork tenderloin          1 tblsp fresh sage

8 large garlic cloves                         1 tblsp fresh thyme

1 tblsp fresh rosemary                      Olive Oil

2 tblsp kosher salt                           2 tsp black pepper

Sear Pork Loin in 2 tblsp oil!  In a food processor mix garlic, rosemary, sage & thyme.  Add enough oil to make spreadable.  Season with salt & pepper.  Apply spread to seared pork.  Place in roasting pan & roast in oven at 400 degrees for 20-25 min till meet thermometer reads 140 degrees.  Let rest 10 minutes before carving & serve with Rasberry Glaze!

Rasberry Glaze:

1 tblsp oil                                      2 tsp chopped cilantro

1/2 cup diced onion                      2 pints rasberries

2 tsp minced garlic                       1/2 cup rasberry vinegar

3/4 cup sugar                               1/2 tsp salt

Heat oil & sautee onions & garlic.  Add chipotle & cook 1 min.  Add rasberries & cook 3 minutes.  Add vinegar & stir to deglaze pan.  Add sugar & salt & bring to boil.  Reduce heat & cook till reduced by 1/2.  Remove from heat & strain through a sieve.  Add 1 tblsp butter.


4 tblsp cumin 3 tsp cayenne

2 tblsp chili powder 3 tsp cardammon

2 tblsp dry mustard 3 tsp cinammon

2 tblsp Kosher salt 2 racks of pork spare ribs

Mix dry ingredients to make rub. Rub on both sides of the ribs. Put a small amount of water in the bottom of a pan big enough to hold the ribs. Cover pan with foil and back in a 300 degree oven for 6.5 hours and baste occasionally.

BBQ Sauce

1 tblsp oil 1/2 cup whole grain mustard

2 bunches green onions chopped 1 cup water

2 cups chopped onion 1/2 cup worcestershire sauce

1 1/2 cups chopped garlic 2 cups brown sugar

1 large pasilla chile chopped 1 cup cider vinegar

1 cup catsup 1/2 cup apple juice

1 cup tomato paste 1 tblsp cumin

1 1/2 cups whiskey

Heat oil and saute next 4 ingredients till tender. Min in everything else. Simmer till reduced to 7 cups. Season with salt & pepper. Cool and then puree!


2.5 lbs chuck roast cubed 4 tblsp cumin

1 lb chorizo 1 1/2 tblsp chili powder

1 diced onion, chopped 2 tblsp flour

4 cloves garlic, minced 3 cups beef broth

1/2 cup brewed coffee 1/2 cup red wine

4 cups cooked pinto beans 2 14oz cans diced tomatoes

1 small can “Las Palmas” chili sauce

Dredge Beef cubes in Flour & Brown in oil. Remove and then add chorizo in the pot. Then add the onion and garlic and cook for a few minutes. Take the scraps from cutting the beef and boil in water to make the broth. Then sprinkle the cumin, chili powder and flour into the chorizo/onion mixture. Stir well. Then add the remaining ingredients. Cook on low setting for 6 hours, stirring once in a while. It tastes better the next day.



Chocolate Cake

1 pkg Devil’s food cake mix        ½ cup oil

⅓ cup brown sugar                     1 cup melted choc chips

3 eggs                                          1 cup sour cream

½ cup warm water

Combine all ingredients except melted choc chips.  Mix until well blended and then mix in melted chocolate.  Pour into two 9” pans & bake at 325 degrees for 40 minutes.



Fudge Frosting

4 cups mini marshmallows      ⅔ cup evaporated milk

¼ cup butter                             1 ½ cups sugar

¼ tsp salt                              2 cups chocolate chips

1 tsp vanilla

Combine everything but the chocolate chips in a heavy saucepan.  Cook & stir till mixtures comes to a full boil.  Lower heat and stir constantly to prevent sticking & burning.  Cook for 10 minutes till golden color.  Remove from heat and add chocolate chips.  Mix well and frost cake before frosting gets hard.  If frosting gets to hard to work with heat up and add more evap milk.


Figgy Pudding

½ cup butter                 ½ tsp vanilla

1 cup sugar                  ½ tsp cinammon

1 cup flour                    1 tsp ground ginger

1 cup dried figs 1 tsp ground cloves

(soaked overnight)       ½ cup walnuts

3 tsp brandy                 1 cup golden raisins

2 tsp baking soda

(mixed in 2 tsp warm water)

Cream butter & sugar.  Mix fig, brandy, eggs & baking soda.  Mix spices into flour  and add ½ cup at a time alternating with the fig mix.  Mix in walnuts and raisins.  Butter a 2 quart pudding mold including the lid and spoon in the batter.  Put the lid on tightly.  Put the mold in a bigger pot filled with water to come halfway up the side of the mold.  Cover the pot & let simmer for 2 hours.  Making sure you keep the water ½ way up the sides.  Let cool 1-2 hours and then unmold.  Serve with hard sauce.

Hard Sauce:  ½ cup butter   1 cup powdered sugar    1 tsp brandy.

cream butter & sugar & then beat in brandy


French Toast

1 loaf soft French Bread (sliced diagonally 1 1/2 “ thick)

4 cups whipping cream

10 eggs                               a pinch of salt

¾ cup orange juice             2 tblsp vanilla

½ cup sugar                        2 tbslp orange flavoring

Combine liquid ingredients.  Pour over bread slices in a pan.  Cover & refrigerate at least 1 hr.  Remove bread & save liquid for more bread ( will only last a couple days) Spread butter on flat grill.  Grill bread till golden brown and then bake at 450 degrees for 6-7 minutes or until it puffs up like a souffle.  Dust with powdered sugar & serve immediately!


Chocolate Chip Cookies

2 cups butter                5 cups ground oatmeal

2 cups brown sugar     1 tsp salt

2 cups sugar                2 tsp baking powder

4 eggs                          2 tsp baking soda

2 tsp vanilla                  4 cups chocolate chips

4 cups flour                  8 oz grated chocolate

Cream butter & sugar ( a stand mixer is best)   Add eggs one at a time.  Add vanilla.  In a separate bowl mix flour, oatmeal, salt, baking powder, baking soda & grated chocolate.  Slowly add to creamed mixture.  Take out of stand mixer and mix in chocolate chips!  Roll dough into golf ball size balls.  Place on cookie sheet and bake at 325 degrees for approximately 12 minutes.  Remember the trick is to not over bake the cookies.

Vanilla Macadamia:  Add 1 ½ cups coconut to flour/oatmeal mix and don’t use ground chocolate.  Use 2 cups of chopped macadamia nuts and 4 cups of vanilla chips instead of chocolate chips

Oatmeal:  Don’t grind the oatmeal.  Add 2 tblsp of cinammon to flour mixture and don’t use ground chocolate.  Put in 3 cups of raisins and 3 cups of chopped walnuts instead of chocolate chips.

Peanut butter:  Add 1 cup of peanut butter to creamed butter & sugar mix.  Don’t put ground chocolate in flour mix.  Use 4 cups of peanut butter chips instead of chocolate chips.



8 egg yolks                             1 ½ cup powdrd sugar

½ cup sweet marsala wine    16 oz marscapone cheese

3 cup whipping cream            1 cup sugar

20 lady fingers                        ½ cup strong coffee

cocoa powder

Beat egg yolks, powdered sugar & marsala wine with a whisk in a double boiler over simmering water.  Whisk constantly until slightly thickened.  Be careful cause if you don’t whisk you’ll end up with scrambled eggs.   Take off heat and whisk in marscapone cheese until well incorporated and let cool  Beat whipping cream with sugar till stiff.  Fold into egg mixture.

Place ⅓ of filling on bottom of deep 9 x 13 pan and dust with cocoa powder.  Dip lady fingers in coffee till moistened slightly and place a layer of lady fingers on top.  Now spread the other ⅓ of filling and dust with cocoa powder and then the other ½ of soaked lady fingers.   Finally spread the last `⅓ of filling and dust with cocoa powder


Rice Pudding

1 cup pearl rice                peel of a lemon

8 cups whole milk            2 sticks of cinnamon

1 can condensed milk     1 tblsp vanilla

1 cup sugar

In a large soup pot place rice, lemon peel & cinnamon sticks and put enough water to barely cover rice.  Cook until water is absorbed.  Add remaining ingredients & cook over medium heat.  Stir continuously until it thickens to about the consistency of a thick clam chowder.  Pour into serving bowl and sprinkle with ground cinnamon.  Refrigerate and serve cold.


Carrot Cake

4 cups flour                           2 tsp baking powder

5 eggs                                   2 tsp baking soda

3 cups sugar                         1 tblsp cinnamon

2 cups oil                               1 tsp salt
6 cups shredded carrots       2 cups crushed pineapple

1 ½ cups chopped walnuts   1 ½ cups raisins

Mix flour, baking powder, baking soda, salt & cinnamon.  Beat eggs & then beat in sugar, oil and vanilla until fluffy.  Mix in flour mixture.  Then mix in carrots, pineapple and nuts.  Pour into three 9” pans.  Bake at 325 degrees for 45 minutes.  Cool and frost.

Cream cheese frosting:  Cream two 8oz bars of cream cheese, 2 tsp vanilla and ¾ cup butter until light & fluffy.  Add 5 cups powdered sugar a little at a time until well blended.


Dutch Apple Pie

9 cups peeled & sliced apples     ½ tsp nutmeg

¾ cup brown sugar                      ⅓ tsp salt

½ cup sugar                                 1 ½ tblsp lemon juice

⅓ cup flour                                   1 ½ tsp vanilla

½ tsp cinnamon                           6 tblsp cream

6 tblsp triple sec                           6 tblsp butter

Sprinkle apples with lemon juice and let sit for 10 minutes.  Combine dry ingredients & add apples and toss to mix.  Add vanilla, cream  & triple sec.  Melt butter in heavy skillet.  Add apple mix & cook 10 minutes to soften apples.  Add ½ to 1 cup water as needed to get desired thickness.  Pour into pie shell and top with crumble.  Bake at 350 degrees for about 45 minutes.

Pie Shell:

3 cups flour

1 cup + 1 tblsp butter flavor crisco

1 tsp salt                    ⅓ cup ice water

1 tsp sugar                 1 tblsp vinegar

1 beaten egg

Chill all ingredients.  Combine flour, salt & sugar.  Cut in shortening.  Mix water, vinegar & egg.  Add 1 tblsp of mix at a time into flour mixture.  Form dough…. Roll out and then put in deep dish pie pan.  Refrigerate for an hr or so.  Line with parchment paper and fill with beans or pie weights.  Bake at 350 degrees till edges are golden….about 15-20 minutes.

Crumble Topping:

1 cup flour                      ½ cup oats

½ cup brown sugar        ¼ cup white sugar

¾ tsp nutmeg                 1 tsp cinnamon

¼ tsp vanilla                    ½ cup butter

Mix ingredients with a pastry cutter.  If you have it….try putting ¼ cup butter and a ¼ cup bacon fat!!  Yes I said bacon fat!



1 ½ pkg graham crackers               1 ⅓ cups sugar

¼ cup melted butter                        5 eggs

4 8 oz bars cream cheese

Grind crackers in food processor.  Mix in butter until all crumbs are moist.  Press crumbs on bottom of 10” springform pan.  Beat cream cheese and sugar for a minute or two.  Add eggs one at a time and scrape sides till everything is nice & smooth.  Pour into pan.  Bake at 285 degrees for 50 minutes.   Turn off oven and slide a knife around the edge and then let rest in oven for 45 minutes.  Let it cool for 2 hours.  Spread sour cream mix over top and bake another 5 minutes.  Refrigerate overnight.

Sour cream mix:    Blend 2 cups sour cream &  ⅓ cup sugar



1 can evaporated milk                1 tblsp vanilla

1 can condensed milk                7 eggs (3 yolks & 4 whole)

fill evap milk can with water       1 cup sugar

pinch of salt

Before beginning flan, place a pan big enough to set a 10” cake pan inside and fill with enough water to cover sides of cake pan.  Then heat in in the oven at 350 degrees.  Then take the 10” cake pan and put about 1 cup sugar in the pan and heat over a flame till sugar melts and then cover all sides of pan…let cool.    Mix all ingredients above and pour ½ into blender and liquify and pour into pan…..  then do the same with other ½ of liquid.   Bake in oven for 2 hours and then remove cool and refrigerate overnight.


Tres Leches Cake

1 cup all-purpose flour                       1 cup sugar                    

1 1/2 tsp baking powder                     1/3 cup milk

1/4 tsp salt                                        1 tsp vanilla extract

5 large eggs, separated


Leche mix:

1 cup heavy cream                         1 14oz can condensed milk

1 12oz can evaporated milk


Icing mix:

2 cups heavy cream                          3 tblsp sugar


Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan

Sift the flour, baking powder and salt. 

Separate the eggs.  Beat the egg yolks with 3/4 cup sugar on high till pale yellow.  Pour the egg mix into the flour mix and stir gently till combined

Beat the egg whites until soft peaks form.  Then pour in 1/4 cup sugar and beat till stiff.  Fold into batter very gently.  

Pour into pan and bake 35 min till done

Pierce the surface of the cake with bamboo skewer all over.  Drizzle leches mix over cake and let it sit to absorb.

Spread whipped cream over the top and refrigerate for at least 4 hours.

Rum Cake

1 pkg yellow cake mix           ½ cup water

1 pkg yellow pudding mix      ½ cup oil

½ cup chopped pecans        4 eggs

¾ cup rum

Crumble nuts onto bottom of greased bundt pan.  Combine cake mix, pudding mix, rum, water, oil & eggs and pour into pan.  Bake at 325 degrees for 50 minutes.  Pour hot glaze over hot cake.

Hot Glaze:

1 ¼ cup sugar        ½ cup rum

¾ cup butter           ¼ cup water

Bring to boil for a few minutes.



Chocolate Mousse

8 oz semisweet chocolate       3 cups whipping cream

4 tblsp butter                             1 cup sugar

4 large eggs                              ¼ cup Grand Marnier

¼ cup sugar                              1 tblsp gelatin powder

3 tbsp cream

In a double boiler, melt the chocolate and butter.  Once melted add 3 tblsp cream.  Add egg yolks one at a time and then Grand Marnier.  Remove from heat and then add dissolved gelatin (mix gelatin in 2 tblsp water and then put over double boiler to dissolve).  Let mixture cool.  Whip the cream and sugar till fluffy and fold into cooled chocolate mixture.

White Chocolate Mousse:  Use 8 oz of white chocolate instead of regular chocolate

Lemon Mousse:  Use 8 oz of white chocolate instead of regular chocolate and ¼ cup lemon juice and some rind at the same time you add Grand Marnier.


Lemon Bars

9 eggs                            4 1/2 cups sugar

3 tblsp lemon zest         1 1/2 cup lemon juice

1 1/2 cup flour                      pwder sugar

Whisk eggs, sugar, lemon zest & lemon juice and flour.  Pour over crust & bake at 350 degrees for about 30 minutes.  Let cool to room temperature and dust with powdered sugar.

For the crust:  Cream 1 cup butter & ½ cup sugar slowly add 2 cups of flour.  Press into a large cookie tray  and bake for 15 min.



Banana Pudding

One 14-ounce can condensed milk

1 1/2 cups ice-cold water 

One 3.4-ounce package instant vanilla pudding mix

3 cups heavy cream 

One 11-ounce box Nilla wafers 

4 to 5 ripe bananas, sliced 


In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.

In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to over whip.  With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. 

To assemble, select a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.  Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one quarter of the pudding over the bottom and layer with one-third of the cookies and one third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs. 

Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. 



Caramel Slices

1 cup flour                              2 cans condensed milk

1 cup coconut                        4 tblsp butter

1 cup brown sugar                4 tblsp corn syrup

10 tblsp melted butter

1 1/2 cups chocolate chips      2 tblsp butter

Mix flour, coconut, brown sugar and melted butter.  Press into 9 x 13 pan.  Bake at 325 degrees for 15 minutes.  Meanwhile cook condensed milk, corn syrup and butter in a saucepan for 15 minutes till golden brown stirring constantly.  Pour over baked flour mixture and cook for 10-15 minutes till golden brown and bubbly.   Let cool for one hour.  Melt chocolate chips & butter and then spread evenly over the top.  Put in fridge to get cold and then cut….but serve at room temperature.