HAMBURGER SOUP

•2 pounds lean ground beef
•2 Tablespoons butter
•2 cups diced onions
•2 cloves chopped garlic
•1 and 1/2 cups sliced carrots
•1/4 teaspoon ground black pepper
•10 ounces [canned] hominy
•1 cup diced green peppers
•3 quarts [12 cups] beef broth or water with bouillon cubes
•16 ounces chopped tomato (canned or fresh)
•2 cups sliced celery
Step 1: Brown meat in butter in six-quart sauce pan. Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes with the pan covered.

Step 2: Add beef broth or water with bouillon cubes. Add chopped tomato and pepper. Simmer soup on low heat for 35 minutes. Add hominy. Boil hamburger soup for 10 minutes more. Makes 4 quarts.

FILET OF BEEF WITH THREE-PEPPERCORN SAUCE

Ingredients1 center-cut beef tenderloin, 1 ½ to 2 pounds, trimmed and tied at 1-inch intervals with kitchen string
Salt and freshly ground black pepper
1 tablespoon olive oil

Three-peppercorn Sauce (recipe follows)

Method

1. Preheat the oven to 425°F.

2. Season the beef generously with salt and pepper.

3. Heat the oil in a large, heavy-bottomed sauté pan over high heat. Put the tenderloin in the pan and brown on all sides, 5 to 8 minutes total. Set aside the sauté pan; do not wash.

4. Set a rack in a roasting pan and transfer the tenderloin to the rack. Roast in the oven until an instant-read thermometer inserted in the center of the tenderloin reads 140°F for medium rare, 15 to 20 minutes, longer for more well done. Transfer the tenderloin to a cutting board and let rest for 7 minutes.

5. While the tenderloin is resting, return the sauté pan in which it was seared to the stovetop and heat over medium-high heat. Ladle in ½ cup of the sauce and cook, scraping the bottom of the pan to loosen any flavorful bits. Bring to a boil and let boil 2 to 3 minutes. Strain the liquid through a fine-mesh strainer into the rest of the sauce.

6. To serve, snip off and discard the kitchen string and slice the tenderloin into ½ -inch slices. Place 2 or 3 slices on each of four dinner plates. Spoon some sauce over each serving and pass any remaining sauce alongside.

Three-Peppercorn Sauce(Makes about 1 ¼ cups)

Ingredients½ tablespoon olive oil
1/3 cup diced carrot
1/3 cup diced Spanish onion
2 tablespoons thinly sliced leek, white part only
2 tablespoons chopped shallot
½ tablespoon chopped garlic
1 ½ teaspoons crushed mixed peppercorns (black, green, and pink)
2 sprigs fresh thyme
½ bay leaf
2 tablespoons Cognac
2 tablespoons red wine
1 ½ teaspoons balsamic vinegar
2 cups homemade or store-bought low-sodium beef or veal stock
Salt and freshly ground black pepper

Method

1. Heat the oil in a small, heavy-bottomed saucepan over medium-high heat. Add the carrot, onion, leek, shallot, garlic, and peppercorns, and sauté until the vegetables are tender, 3 to 5 minutes. Stir in the thyme and bay leaf and cook for 30 seconds.

2. Add the Cognac and red wine. Bring to a boil and continue to boil until almost completely reduced, about 3 minutes.

3. Add the vinegar and stock, raise the heat to high, bring to a boil, then lower the heat and simmer until reduced by one third, about 30 minutes.

4. Strain the sauce through a fine-mesh strainer set over a bowl and discard the solids. Season to taste with salt and pepper and keep covered and warm.

BEST CHICKEN SOUP IN THE WORLD ???

1 whole 3-4lbs chicken
1 medium onion cut into wedges
3 cloves garlic smashed with flat side of knife
2 stalks celery leaves and stems chopped
Stems and roots from 1 bunch of cilantro
2 bay laurel leaves (or 1 california bay leaf)
1 Tbs kosher salt

2 carrots, each cut into 2-3 large pieces
1 avocado
cilantro and lime for serving

Put the chicken in a stock pot just big enough to hold it. Scatter the onion, garlic, celery, cilantro, bay leaves and salt around the chicken. Cover the chicken with water, put a lid on the pot, and bring it to a boil over high heat. Continue boiling for 5 minutes. Then, turn off the heat, allowing the chicken to poach in the water for 45 minutes (don’t open the lid during this time).

When the chicken is cooked, remove it from the stock and allow it to cool off enough to touch. Remove and discard the skin, then strip the meat off the bones into bite size pieces. Cover the chicken and refrigerate until the soup is done.

Return the bones back into the stock pot along with any collected juices from the chicken. Cover, and return the soup to a boil. When it boils, turn down the heat and simmer for 3 hours.

Strain the stock through a fine mesh sieve and discard the solids. Skim off any excess oil then add the soup back to the pot along with the carrots. Cook the carrots until tender and salt the soup to taste.

To serve, put down some chicken, carrots and avocado in a bowl. Pour the hot stock over everything and garnish with cilantro and a wedge of lime.

HOT CHICKEN NACHO DIP

1 lb chicken (1/2 inch cubes)
1 lb mushroom (sliced)
2 large tomatoes (diced)
2 cups lettuce (shredded)
1 can black olives (sliced)
1/2 cup green onion (diced)
1 cup mozzarella cheese (shredded)
1 cup colby-monterey jack cheese (shredded)
1 pint sour cream
dale sauce marinade (or other soy based marinade)
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 55 mins
1 Preheat oven to 350 Degrees. Marinate chicken in Dale Sauce or other marinade for at least one hour in fridge.
2 Drain.
3 Fry until cooked in hot skillet.
4 Transfer to a bowl and toss with all of the sour cream.
5 Place in a 9X13 pan or other casserole pan and top with black olives, top with mushrooms.
6 Top this with both cheeses.
7 Bake 30 minutes at 350 Degrees or until cheese is melted and slightly browned.
8 Top with tomatoes, lettuce, and green onions and serve immediately with thick tortilla chips.

SOUTHWESTERN STYLEPULLED PORK

This is mildly spicy Southwestern pulled pork is infused with the wonderful flavors of cumin, chili powder, and allspice.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Yield: Serves 6 to 8
Ingredients:
• 1 boneless pork butt (about 5-6 pounds)
• For Rub:
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 large garlic clove, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon coarse salt
• 1 teaspoon sugar
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon allspice
• 1 tablespoon vegetable oil
Preparation:
In a small mixing bowl, combine all rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1-4 hours. Preheat smoker and prepare for an 8-10 hour smoke.
Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225°F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F.
Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour. Afterward unwrap pork butt and shred. Combine pork with 1/3 of your favorite table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Cole Slaw.

CHEESE STUFFED HAMBURGERS

Ingredients
1 tablespoon finely chopped onion
1 tablespoon ketchup
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
1/4 cup finely shredded cheddar cheese
2 hamburger buns, split
Lettuce leaves and tomato slices, optional
Directions
In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.
Grill, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.

BBQ SHRIMP

Barbecue Shrimp recipe
This isn’t your thick and super-sweet BBQ sauce from a bottle recipe; no, this is much better than that. Rather, this authentic barbecue is cooked like they do it in the east, with lots of sautéed spice, garlic, and lemon juice.

Ingredients:
5lb shrimp, shelled.
2lb butter.
4 tablespoons chopped parsley.
4 teaspoons cayenne pepper.
4 teaspoons black pepper, to taste.
2 tablespoons chopped rosemary leaves.
2 teaspoons fresh-squeezed lemon juice.
Half cup of Worcester sauce.
6oz beer.
5-10 cloves garlic, finely minced.
1 medium onion, finely minced.
3 ribs celery, finely minced.

Directions:
1.Melt a stick of the butter in a skillet.

2.Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about three minutes.

3.Melt the rest of the butter.

4.Add the beer.

5.Add the sauteed stuff, Worcester sauce and lemon juice.

6.Drown the shrimp in the seasoned butter, using as many baking dishes as you need.

7.Make sure the shrimp are more or less submerged. If they aren't, melt more butter and add tothe sauce.

8.Bake in a 350F oven until the shrimp turn pink (15 to 20 mins).

9.Serve in big bowls and put in a handful of shrimp and ladle lots of the spicy butter sauce over it.

You’ll have ample buttery barbecue sauce in this recipe perfect for spooning over rice, noodles, or even a soft baguette. Serve with a spicy red wine, such as Syrah, or an aromatic white wine, like Sauvignon Blanc.

BEER MARINATED PEPPER T-BONE

Ingredients:

1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 Tablespoons Dijon-style mustard
1 Tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each
1 to 1-1/2 teaspoons cracked black pepper

Directions:

In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.

Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the cracked black pepper.

Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness.

SPANISH CHICKEN BREAST ROLLS

Servings: 4 servings
Prep: 30 mins
Total: 1 hr 30 mins
Ingredients
• 4 medium skinless, boneless chicken breast halves (about 1-1/4 lb. total)
• 1 egg white
• 1/2 of a 10-oz. pkg. frozen chopped spinach, thawed and well drained
• 1/3 cup low-fat cottage cheese, drained
• 4 oz. part-skim mozzarella cheese, shredded (1 cup)
• 1-1/4 cups light spaghetti sauce with garlic and herbs (half a 26-oz. jar)
• 2 Tbsp. tomato paste
• 6 oz. dried multigrain or whole wheat spaghetti, cooked according to package directions, and drained (optional)

Directions
1. Preheat oven to 375 degrees F. Place each chicken breast between plastic wrap; lightly pound with flat side of meat mallet to about 1.4 inch thickness.
2. 2. In bowl stir together egg white, spinach, cottage cheese, and half themozzarella; spoon on chicken, leaving 1.2-inch border. Roll up from narrowside. Place, seam sides down, in 2-quart rectangular baking dish. Combinespaghetti sauce and tomato paste; spoon over chicken. Bake, covered, for25 minutes. Uncover; sprinkle with remaining mozzarella. Bake, uncovered,about 25 minutes more or until chicken is no longer pink (170 degrees F) and cheese is light brown. Let stand 10 minutes. If desired, serve with spaghetti. Serves 4.

CHICKEN CREAM CHEESE ENCHILADA

Yield: 8 servings.
2 cups of pre-cooked rotisserie chicken
1 8 ounce package cream cheese, cubed
1/2 cup sour cream
1 tablespoon finely chopped onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese, shredded
1 4 ounce can green chilies
8 to 10 flour tortillas – corn tortillas also work well
1 20 ounce can red or green enchilada sauce

Preheat oven to 350 degrees. De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken you can use 3 to 4 cooked chicken breasts. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted. Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

OLIVE GARDEN TOASTED RAVIOLI

Ingredients:

1 (16 ounce) packages meat ravioli (fresh
or frozen -thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup plain breadcrumbs
1 teaspoon italian seasoning
Mix water with eggs and beat well, set aside.
Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place
in hot oil.
Fry until golden, remove from oil and drain.
Serve with you favorite marinara sauce.

Makes 6 Servings

CAESAR SALAD

Ingredients:

1 small head of Romaine lettuce, torn into small bits
Garlic croutons
3 large cloves of Garlic
1 tablespoon of Worcestershire sauce
1 tablespoon of Lemon juice
1/4 cup Olive oil
1/4 cup Parmesan cheese
1 Egg yolk
2 fillets of anchovies
Directions:

Combine all ingredients, except for lettuce and croutons, in a blender.
Blend to an even consistency.
Combine lettuce and croutons in a large clean salad bowl.
Add bacon bits if desired.
Add dressing and mix well.
Add pepper to taste.

MACARONI GRILL BAKED CREAMY SEAFOOD

4 tablespoons butter
1 cup baby scallops, rinsed and drained ( about 8 ounce)
3 tablespoons flour
2 cups half-and-half
1 1/2 cups Asiago cheese
2 cups medium, peeled, shelled and deveined cooked shrimp
1 (6 ounce) can chopped clams, well drained
1 to 2 tablespoons grated Parmesan cheese
Oil for deep frying
1/2 of a 12 ounce package wonton skins

In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9-inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350 degree F oven for about 15 minutes, until the top is golden brown.

Meanwhile, heat plenty of oil in a wok or deep fryer to 375 degrees F. Fry 3 or 4 wonton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wontons as chips for dipping into baked sea-food appetizer.

LOBSTER NEWBURG

A tasty lobster Newburg recipe, made with eggs, flour, butter, sherry, and lobster. Serve the lobster with its sauce on puff pastry shells or toast points.
Ingredients:
• 1/3 cup butter
• 2 tablespoons flour
• 2 cups half-and-half (half milk, half cream)
• 4 egg yolks, slightly beaten
• 2 cups coarsely chopped lobster meat
• 1/4 cup dry sherry
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 6 puff pastry shells, baked, or toast points
Preparation:
Melt butter in a large skillet; blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg
yolks; return to hot mixture. Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt; heat thoroughly, but do not boil. Serve in hot patty shells or over toast points.
Serves 6.

AMERICAN GRILL'S NEW ORLEANS BBQ SHRIMP

2 dozen large shrimp, (about 1 lb)
¼ pound unsalted butter, plus
5 tbsp unsalted butter
1 ½ tspn minced garlic
1 tspn worcestershire sauce
¼ cup beer, at room temperature

seasoning mix :

1 tspn ground red pepper, preferably cayenne
1 tspn freshly-ground black pepper
½ tspn salt
½ tspn crushed red pepper
½ tspn dried thyme leaves
½ tspn dried rosemary leaves, crushed
1/8 tspn dried oregano leaves


Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set aside.

In a small bowl, combine seasoning mix ingredients. Combine 1 stick butter, garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp.

Cook for 2 minutes, shaking the pan (don't stir) in a back-and-forth motion. Add remaining 5 tablespoons butter, cook and shake pan for 2 minutes.

Add beer and cook and shake the pan 1 minute longer. Remove from heat.

Serve immediately in bowls with lots of French bread on the side or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

This recipe yields 3 or 4 servings as an appetizer or 2 entree servings.

BREAKFAT BURRITO

Ingredients
• 2 teaspoons canola oil
• 1/2 small red onion, diced (1 cup)
• 1 red bell pepper, seeded and diced
• 1 cup drained, rinsed canned black beans, preferably low-sodium
• 1/4 teaspoon chili flakes
• Salt and freshly ground black pepper
• 4 eggs and 4 egg whites
• 1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
• Cooking spray
• 4 (10-inch) whole-wheat tortillas (burrito-size)
• 1/4 cup reduced-fat sour cream
• 1/4 cup salsa
• 1 large tomato, (4 ounces) seeded and diced
• 1 small avocado (4 ounces), cubed
• Hot sauce
Directions
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

TGI FRIDAY'S FRENCH ONION SOUP

Yield: 8 servings.

6 tablespoons butter, divided
1 tablespoon olive oil
3 pounds medium yellow onions, peeled and thinly sliced
1 teaspoon sugar
salt
1 tablespoon flour
8 cups beef stock
2 cups dry white wine
freshly ground black pepper
4 hamburger buns
8 slices of provolone cheese

Over medium heat, melt 3 tablespoons of the butter and the olive oil in a large, heavy stock pot. Add sliced onions; cover and cook, stirring occasionally until the onions are soft and translucent. Increase heat to high, remove lid, and add sugar and salt. Saute, stirring often until onions are very soft and a deep golden brown.
Reduce heat to medium, sprinkle in flour and cook, stirring constantly, for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine. Season to taste with salt and pepper and simmer for 30 minutes.
Preheat oven to 425 degrees. Brush hamburger buns with remaining butter and place bread in oven to brown. When the bread is browned, remove it from the oven. Gather 8 small ovenproof bowls; spoon in soup. Add one bun half and top with one slice of provolone. Put soup bowls in a baking dish and place into the oven. When the cheese has toasted, remove soup from the oven.
You may also wish to use a baguette if you have it on hand. You do not need to place the soup back into the oven. You can simply top with cheese and serve.

TURKEY OR CHICKEN COBB SANDWICHES

Turkey Cobb Salad Wrap Sandwiches are a quick and easy recipe to make with leftover turkey or chicken.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
• 3 cups cooked turkey strips
• 2 tomatoes, seeded and chopped
• 2 avocados, peeled and chopped
• 4 slices bacon, cooked and crumbled
• 1/2 cup crumbled blue cheese
• 1/4 cup French salad dressing
• 1/4 cup creamy Parmesan salad dressing
• 6 (10-inch) flour tortillas
• 2 cups bagged baby spinach leaves
Preparation:
In bowl, combine turkey, tomatoes, avocados, bacon, and blue cheese. In bowl, mix salad dressings; drizzle over turkey mixture and stir to coat. Refrigerate up to 2 days.
When ready to eat, make sandwiches with filling, flour tortillas, and baby spinach leaves. Fold up bottom edge and fold in sides, and serve. 6 servings

COD TACOS WITH SALSA

1 cup fresh orange, peeled and segmented
1/2 lb. avocados, peeled and pitted
1 oz. fresh lime juice
1/4 cup sliced green onions
1/4 cup chopped cilantro
Crushed red pepper flakes (to taste)
Salt (to taste)
6 cod fillets
4 tbs. olive oil
Lemon-pepper seasoning (to taste)
1 oz. fresh lime juice
Corn tortillas


Prepare salsa: cut oranges and avocados into 1/2 inch chunks. Combine with lime juice, onions and cilantro in bowl. Add pepper flakes and salt to taste.
For each serving, sauté a cod fillet in 1/2 tablespoon oil; season with lemon-pepper. Sprinkle fillet with 2 teaspoons lime juice. Break cod into chunks.

Spoon cod and approximately 2/3 cup salsa onto a double layer of tortillas. Fold over to serve.

PASTRAMI SANDWICHES

Ingredients
2 pounds thinly sliced peppered pastrami 2 pounds thinly sliced corned beef 2 cups reduced-sodium beef broth 16 slices rye bread 8 slices Swiss cheese 1/2 cup Dijon mustard About 3 cups coleslaw (homemade or from the deli)

Preparation
1. Place pastrami, corned beef, and broth in a slow-cooker.* Heat, covered, on lowest setting until hot, stirring periodically, at least 1 hour and up to 3 hours.
2. Set out bread slices and cheese on a platter, and mustard and coleslaw in small bowls. Cover with plastic wrap until served (up to 1 hour).
3. When pastrami mixture is hot, invite guests to make their own sandwiches, or assemble for them: Spread 2 slices of bread with mustard. Pile a generous helping of the meats onto 1 slice, then top with a slice of cheese, about 1/3 cup coleslaw, and the second piece of bread. Cut sandwiches in half, they're large, so consider sharing.
*If you don't have a slow-cooker, put the pastrami and corned beef with a little broth in a microwave-safe bowl, cover, and warm in a microwave oven.

A MULTI BERRY CHEESE CAKE

Ingredients
40 vanilla wafers, crushed
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 cup cottage cheese, creamed
1/4 cup cherry brandy
3 eggs
3 1/2 cups fresh blackberries
1 tablespoon cherry brandy
1 tablespoon white sugar
Directions
1.In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.
2.In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.
3.Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
4.Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.
5.For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.

CHIPOLTE CHILI CHEESE DOG

Ingredients
• 2 strips bacon, diced
• 1 small onion, finely chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3 tablespoons ketchup
• 1 15-ounce can pinto beans, drained and rinsed
• 1 14.5-ounce can diced tomatoes
• 3 tablespoons chipotle hot sauce, plus more for serving (optional)
• Vegetable oil, for the grill
• 4 foot-long hot dogs
• 4 soft hoagie rolls, split open
• 4 ounces pepper jack cheese, shredded (about 1 cup)
• Sliced scallions and/or sour cream for topping (optional)
Directions
Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes. Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes.
Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired.
Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired.

GRILLED STEAK KABOBS JUNE 9

Serves: 2

INGREDIENTS:

2 Tbsp Olive Oil

4 Bahamian Steak Kabobs

3/4 cup Kabob Basting Sauce

Salt and Pepper To Taste

2 Servings of Your Favorite Side-dish

PREPARATION:

Place the kabobs on a well oiled, preheated char-grill. During the

grilling process turn the kabobs over every 2 minutes and baste the

cooked sides lightly with basting sauce to develop a glaze. Grill

to your desired doneness and lightly season with salt and pepper

before removing from the grill. Serve with your favorite side dish

and Enjoy!!!

Steak Marinating

8 Steak Chunks, 1 oz wt pieces

Your Favorite Teriyaki Marinade ½ Cup

PREPARATION:

Place all the ingredients in a bowl and toss to coat and evenly

mix. Cover and place on the bottom level of your refrigerator and

let marinate for at least 4 hours.

Bahamian Steak Kabob Prep

8 Marinated Steak Chunks

1" pieces of your favorite vegetables as needed

* 2 Bamboo or Metal Skewers 12"

* If bamboo skewers are used, soak in water for one hour prior to

use to avoid burning during the grilling process

PREPARATION:

Skewer the marinated steak and vegetables until the skewers are

full. Be sure to leave a little space between the items on the

skewer to ensure even cooking.

Kabob Basting Sauce

1/4 cup Orange Juice Fresh Squeezed

1/2 cup Pickapeppa Sauce or BBQ Sauce

1 Tbsp Brown Sugar

2 tsp Chopped Cilantro

PREPARATION:

Mix the ingredients in a small bowl until evenly combined and set aside for grilling.

Source: Bahama Breeze

Cooking Tips

Three Secrets of Jerk Cooking:

- Marinating. The longer meat marinates in the seasonings, the more

robust the flavor.

- Slowly grilling meat over a low fire. When cooking at home, meat

can be roasted in a low-temperature oven for one to two hours, then

finished on the grill.

- Wood chips. Adding wood chips to your grill's fire enhances the

flavor. Pimento (allspice) wood boosts authentic jerk flavor. So do

apple wood, mesquite or hickory chips. Soak the chips in water so

they don't burn immediately. Allowing the smoke from the chips to

permeate the meat will create an authentic jerk flavor.

GRILLED CHICKEN PINEAPPLE SLIDERS

Ingredients

• 1 lemon, juiced
• 1 lime, juiced
• 1 tablespoon cider vinegar
• salt and black pepper to taste
• 3 skinless, boneless chicken breast halves - cut in half
• 6 pineapple rings
• 2 tablespoons teriyaki sauce
• 6 Hawaiian bread rolls - split and toasted
• 6 lettuce leaves - rinsed and dried
• 6 red onion slices

Directions

1. Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
4. Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.

BENNIGAN'S BAKED MONTE CRISTO SANDWICH

4 x 1 oz slices Swiss cheese
4 x 1 oz slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tbsp butter or margarine

Dijon Mustard dipping sauce:

½ cup sour cream
2 tbsp milk
1 tbsp Dijon mustard

Preheat oven to 450°F.

Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.

In pie plate beat eggs, milk, and dry soup mix until well blended. Dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used. Place butter in 15" x 10" jellyroll pan. Set in oven a couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown. Serve with Dijon Mustard Dipping Sauce.

For Dijon Mustard Dipping Sauce: Mix well and then chill until ready to serve.

CHEESECAKE FACTORY ROMANO CHICKEN

2 chicken breasts
½ cup flour
2 tbsp Romano cheese, you can use Kraft in a jar
salt and pepper
1 egg, beaten
2 tspn water

Whisk together the egg, and the water.

Pound out chicken breasts to, at most, ½" thick.

Season the flour with salt and pepper, and coat the chicken lightly.

Then dip in egg, and cover with shredded Romano.

Place in frying pan on medium high, with a little bit of oil.

Cook until golden brown.

SUMMER RECIPES

GRILLED GARLIC STEAK SALAD
perfect for family and company.

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients:

• 3/4 cup Italian salad dressing
• 2 cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 lb. boneless beef sirloin or Porterhouse steak
• 1 red bell pepper, sliced
• 1 cup sliced mushrooms
• 6 cups mixed salad greens

Preparation:

Mix together salad dressing, garlic and red pepper flakes in a small bowl. Prepare and heat grill. Sprinkle beef with salt and pepper and place beef on grill 4-5" from medium coals. Cover and grill 12-17 minutes, turning once, until desired doneness.
Meanwhile, toss bell pepper and mushrooms with 2 tablespoons of the dressing mixture. Place in grill basket and grill 5 minutes, shaking grill basket occasionally, until bell pepper and mushrooms are crisp tender.
Let beef stand for 10 minutes, then cut into 1/4" slices across the grain. Toss beef and 1/4 cup dressing mixture. Place salad greens, grilled vegetables, and beef in large bowl and toss to coat. Serve with remaining dressing mixture. 6 servings

BUTTER BEAN SALAD

You can add canned tuna, chicken, or seafood to this salad for more protein. Use your family's favorite type of canned bean; chickpeas, kidney beans, or black beans would work well.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 3 Tbsp. apple cider vinegar
• 5 Tbsp. olive oil
• 1/4 tsp. pepper
• 3 Tbsp. chopped fresh parsley
• 2 (15 oz.) cans butter beans, rinsed and drained
• 11 oz. can shoepeg corn, drained
• 14.5 oz. can zesty chili diced tomatoes, drained
• 1 small red onion, chopped

Preparation:

In large bowl, combine vinegar, olive oil, salt, pepper, and parsley and mix well with wire whisk. Add remaining ingredients and toss to coat. Cover and chill 2 hours, or serve immediately. Serves 4-6

TONY ROMA'S ONION RINGS

Ingredients:6 white onions
1 cup milk
3 eggs -- beaten
Salt -- to taste
2 cups pancake mix

Cooking Directions:Slice the onions crosswise and separate into rings. Combine milk, eggs, and salt to taste in mixing bowl. Soak the onions in the mixture about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove the onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8-by 4-inch loaf pan. Bake at 400 degrees for 10 to 15 minutes. Turn out onto serving plate.

ITALIAN RECIPES

EGGPLANT PARMIGANA
8 large eggplant
8 eggs (beaten)
4 cups flour
6 oz. vegetable oil
6 cups marinara sauce (see previous recipe)
1 lb. mozzarella (sliced thin)
¼ cup pecorino romano cheese (grated)

 Wash and peel eggplant, then slice into ¼ inch slices, dredge in flour. Then let soak in egg for 10 minutes in large fry pan on medium heat add oil. when oil is hot add enough eggplant to fit in pan without overlapping. saute on each side about 2 minutes each or until egg is golden color.continue process until all eggplant is cooked. In a 12 inch wide by 3in. Deep baking pan ladel 1 cup sauce (cover Bottom of pan). Layer 1 row of eggplant then a layer of mozzarella Top with a layer of sauce. Then another layer of eggplant,a layer of mozzarella, top with another of sauce. and finally one more layer of eggplant, layer of mozzarella and remaining sauce. And top with ¼ cup of romano cheese. (3 rows altogether) bake in preheated oven at 400 degrees for 1 hour. Serves 4 to 6

Spicy Romano Chicken
Serves 6 people
Ingredients:
2 T Butter, Melted
2 Chicken Breast, 8 Ounce
8 oz container mushrooms, Sliced
1 Cup Sun-dried Tomatoes
Salt and Pepper
1 cup Green Onions, Sliced
1 jar Artichokes, in water, roughly chopped
2 cups Heavy Cream
1/2 cup Romano Cheese, Grated
Cayenne Pepper
Bowtie pasta, 16.oz
Directions:
Grilled chicken breasts until done.  Cool and slice into ¼ inch thick strips.
Add butter to a large sauté pan at medium heat.  Once butter is heated, add sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper.  Sauté until mushrooms are cooked.  Add heavy cream, romano cheese and cayenne pepper, to taste.  Let cream reduce by 50% while thoroughly combining all ingredients.
Cook bowtie pasta according to package directions.  Drain excess water and then toss pasta with contents of sauté pan.  Plate and enjoy!

CALIFORNIA PIZZA'S BBQ CHICKEN SALAD

Ingredients required for BBQ Chicken Salad
Fried Tortilla Strips:
Vegetable oil for deep−frying
12 corn tortillas, cut into 1/4−inch−wide strips (about 6 cups)

Garden Herb Ranch Dressing:
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1−1/2 tablespoons thinly sliced scallions (greens and whites)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1−1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh dill
1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil

Grilled Garlic BBQ Chicken:
1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic
2 teaspoons soy sauce
2 teaspoons salt
Four 5−ounce boneless, skinless chicken breasts
1/4 cup good quality bottled sweet−and−spicy barbecue sauce

For the Salad:
1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−wide
strips
1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut
into 1/8−inch−wide strips
12 large fresh basil leaves cut into 1/8−inch−wide strips
1 pound jicama, cut into 1/4 x 1/4 x 3/4−inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, rinsed and drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes, cut into 1/2−inch dice 1/2 cup good quality bottled sweet−and−spicy barbecue sauce
1/4 cup thinly sliced scallion greens

To Make the Fried Tortilla Strips:
1. In a deep, heavy frying pan, heat several inches of vegetable oil to a
temperature of 375 degrees F. Working in batches if necessary to prevent
overcrowding, carefully add the tortilla strips to the hot oil, submerging
them with a metal skimmer or slotted spoon. Fry the tortilla strips until
evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or
slotted spoon and transfer them to paper towels to drain and cool. Set
aside, uncovered.

To Make the Garden Herb Ranch Dressing:
2. In a mixing bowl, use a fork to stir together the mustard and cold water,
forming a paste. Set aside for 10 minutes. Add the remaining dressing
ingredients to the bowl and, using a handheld electric mixer at low speed or
a whisk, blend together just until smooth, taking care not to incorporate
too much air into the dressing. Cover with plastic wrap and refrigerate.

To Make the Grilled Garlic and BBQ Chicken:
3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir together
the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this
marinade and leave to marinate at room temperature for about 15 minutes.
Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per
side. Chill thoroughly in the refrigerator. Cut the chicken breasts into
3/4−inch cubes and, in a bowl, toss with the barbecue sauce to coat well.
Cover with plastic wrap and refrigerate.

To Make the Salad:
4. In a large mixing bowl, toss together the lettuces, basil, jicama,
Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried
Tortilla Strips. Transfer the salads to chilled serving plates. Surround
each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top
each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken
with the barbecue sauce. Garnish with the scallion.