Recipes

**Last updated June 28, 2012**

Cookies & Sweets:
Aggression Cookies – added 06.28.12
Chocolate Chocolate and Toffee Chip Cookies
Chocolate Lava Cake – added 01.25.12
Banana Coffee Cheesecake – added 10.15.11
Lamington’s
Oatmeal Banana Cookies
Snickerdoodles

Appetizers:
Bacon and Swiss Mini-Muffins
Checca
Sausage Balls
Sour Cream and Chive Rolls

Breakfast:
Carrot & Steak Wrap

Lunch:
Peanut Butter & Apple Sandwich

Soups:
Broccoli Cheese Soup – added 10-15-11
Chicken Noodle Soup
Rosemary Baked Potato Soup
Southwest White Chicken Chili
Tortilla Chili Soup – added 04.03.11
Vegetable Barley Soup
Wagon Wheel Chili

Salads:
Strawberry Spinach Salad 

Quick Breads:
Creamy Banana Bread – added 09.02.11

Breads:
Portuguese Sweet Bread – added 06.28.12

Sides:
Green Beans – added 10.03.11
Curry-Thyme Potatoes and Butternut Squash – added 01.25.12

Dinner:
EZ’s Garlic Chicken
Chicken Enchiladas
Chicken Noodles Parmesan
Garlic and Soy Grilled Pork Chops
Jenn’s Tater Tot Casserole – added 01.11.11
Kiebasa & Potaoes – added 10.03.11
Oven-Fried Coconut Chicken – added 01.25.12
Pasta alla Vodka – added 10.03.11
Strogonoff
Tortellini Primavera with Ham

Miscellaneous:
Vege-salt & Pigs

4 thoughts on “Recipes

  1. Well, its getting to be that time of the year where a nice warm soup is in order and since I know you said you wanted to try more soups I will give you a couple I have tried. Here is the New England Clam Chowder recipe. It is a little involved but has been perfect every time I have made it, and better than any other I have had.

    New England Style Clam Chowder

    Canned clams with juice* 2 qt.
    Water or fish stock approx. 1 ½ qt.
    Potatoes, small dice 1 lb. 4 oz.
    Salt pork, small dice 8 oz.
    Whole butter 2 oz.
    Onions, small dice 1 lb.
    Celery, small dice 8 oz.
    Flour 4 oz.
    Milk 1 qt.
    Heavy Cream 8 fl. oz.
    Salt and pepper TT
    Tabasco sauce TT
    Worcestershire sauce TT
    Fresh thyme TT
    Fresh parsley as needed for garnish

    -Drain the clams, reserving both the clams and their liquid. Add enough water or stock so that the total liquid equals 2 quarts.

    -Simmer the potatoes in the clam liquid until nearly cooked through. Strain and reserve the potatoes and the liquid.

    -Render the salt pork with the butter. Add the onions and celery to the rendered fat and sweat until tender but not brown.

    -Add the flour and cook to make a blond roux.

    -Add the clam liquid to the roux, whisking away any lumps.

    -Simmer for 30 minutes, skimming as necessary.

    -Bring the milk and cream to a boil and add the soup.

    -Add the clams and potatoes, and season to taste w/salt, pepper, Tabasco sauce, Worchestershire sauce and thyme.

    -Garnish each serving with fresh parsley and julienned carrot as desired.

    *If using fresh clams for the chowder, wash and steam approx. ½ bussel (15 liters) chowder clams in a small amount of water to yield 1 ¼ quarts clam meat. Chop the clams. Strain the liquid through several layers of cheesecloth to remove any sand that may be present. Add enough water or stock so that the total liquid is 2 quarts. Continue with the recipe starting at step 2.

  2. From Tasha:
    I love looking at your recipes and pictures of your food but I thought it only fair to share one of my favorites back. I have a picture on mySpace of it if you are interested (not sure how to post on here). But I promise it is fabulous.

    Turkey Cordon Bleu

    Turkey cutlets, 4 oz. each 4
    Salt and white pepper TT
    Parsley, chopped 4 tsp.
    Ham slices, 1 oz. each 4
    Swiss cheese slices, 1 oz. each 4
    Flour as needed for breading
    Egg wash as needed for breading
    Bread crumbs as needed for breading
    Lemon wedges as needed for garnish

    -Place turkey cutlets on a film-covered cutting board and cover with a layer of film wrap. Using a meat mallet, gently pound the cutlets to an even thickness of approx. ¼ inch. Remove the film wrap.

    -Season the cutlets with salt and white pepper and sprinkle them with the parsley.

    -Place one slice of ham and one slice of cheese on each cutlet. If the slices are larger than the cutlet, cut the slices in half and layer them on the cutlet.

    -Begin rolling the turkey cutlet. Fold the ends toward the center to close the ends of the roll and finish rolling. Refrigerate the turkey rolls for 15 minutes.

    -Bread the turkey rolls using the S.B.P. Mise en Place, and fridge for an additional 15 minutes.

    -Using the basket method, deep-fry the rolls at 325 F until fully cooked, approx. 8 minutes. Serve with lemon wedges. Flavored hollandaise or béarnaise sauce may also be served with this dish.

  3. Hey, I added a little more to my page. I still get caught on things and it takes me a while but I think I am getting the hang of a couple ways to do things. Hopefully I will have more time to play with it more, thanks for all your help adding my recipes 🙂

  4. Pingback: November 17. « Chocolate Soup

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