Recipes

Recipes: Entertainment

Here are some of my favorite recipes. NOTE: The following recipes are 4 and 5-star recipes (out of 5 stars). There are no duds here! Enjoy!!

DRINKS
SUMMER
Pirate Mark
1 1/2 oz Coconut rum
4 oz Snapple Mango Madness
1/2 oz Pineapple juice

  Rum Runner Punch
1 1/2 oz light rum 3/4 oz blackberry brandy
3/4 oz banana liqueur 1 oz Myer's® dark rum    (Dark rum is strong and flavorful. Use more or less of it to taste.)
1/4 oz grenadine syrup 1 1/2 oz orange juice
1 1/2 oz pineapple juice OPTIONAL - 1 Ounce (30 mL) of 151 Rum )
Shake with ice
NOTE: To make by the gallon use 24 oz of each ingredient
For punch, float Orange slices

  Dark & Stormy
Fill glass with ice
Fill 1/2 with Goslings Dark Rum (Sailor Jerry's is good to but a bit sweeter)
Top with Ginger Beer (NOT Ginger Ale!! There is a huge difference). Get either Goslings or Reeds
Garnish with lime
NOTE - For a GREAT twist, try an Irish Mule. Replace the rum with Irish whiskey!

NOTE: If you like Bloody Mary's, you need to start using George's Bloody Mary Mix (get the Spicy). It puts Zing Zang to shame. Find out where you can buy it by going here (http://georgesmixes.com/bloody-mary-mix-find-george/). It is becoming easier to find. Total Wine has it as well as Montgomery County Liquor and a lot of grocery stores. There are bars that serve it locally in DC/Baltimore. The cheapest place to buy this is at the Ye Old Bottle Shop on route 50 in West OC.

Drink recipes of the world site: http://www.cocktailsoftheworld.com/cocktails-overview/cocktails-by-country/germany/page/5.html

FOOD
APPETIZERS
Texas Tortes
Ingredients:
2 eggs beaten
1/3 cup Milk
2 TBLS Flour
8 oz Shredded Cheddar
8 oz Shredded Monterey Jack
½ tsp salt
1 - 4 oz can chopped chilies
Directions:
1. Add flour salt and cheese in bowl. Mix well.
2. Add eggs milk and chilies. Mix well
3. Spread out in greased 9 x 13 pan. Bake at 350 for 35 minutes.
4. Allow 10 minutes to cool. Cut ad serve in squares

Hormel Chili dip (Quick & easy)

Ingredients

1 can Hormel Chili (I like to get the Hot)

1 package softened cream cheese

4 ounces shredded cheddar cheese

4 ounces shredded Monterey Jack cheese

Directions

Spread cream cheese in bottom of shallow dish

Spread chili on top

Mix cheese in bowl and then spread on top

Microwave about 3 minutes until all cheese is melted

Serve with chips

Can add Jalapenos on top too

DINNERS
CHICKEN
Champagne Chicken Prep Time: 10 Min Cook Time: 45 Min    Ready In: 55 Min
Original Recipe Yield 4 servings
Ingredients
4 skinless, boneless chicken breast halves 1/4 cup all-purpose flour for dusting
1 teaspoon salt    2 teaspoon ground black pepper
2 tablespoons olive oil 2 packs of sliced mushrooms
2 cups heavy cream    1 cup champagne ( can substitute with white wine)
Directions
1. Lightly dust chicken breasts with flour and a little salt and pepper.
2. In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil.
3. Once browned on both sides, add mushrooms and champagne.
4. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour.
5. When chicken is tender, transfer chicken to a platter.
6. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened.
7. Pour sauce over chicken breasts. Serve with rice.

Caribbean Chicken Tacos
Ingredients
2-3 boneless skinless chicken breasts, cut long ways in a half
1½ tablespoons Caribbean seasoning (store-bought OR see below for homemade version)
12 hard taco shells OR 6-8 taco-sized soft flour tortillas
2 cups coleslaw (without dressing)

Caribbean salsa
½ red bell pepper, diced    ½ red onion, diced
1 mango, diced    1 cup pineapple, diced
¼ cup cilantro, roughly chopped (optional) 1 tablespoon fresh lime juice (about ½ of a juicy lime)
½ teaspoon salt ½ teaspoon garlic powder
Optional – cut 1-2 jalapenos – finely chopped

INSTRUCTIONS
1. Prepare the salsa by combining all ingredients in a bowl and stirring well. Cover and chill until ready to use.
2. Slice chicken breasts into strips (or chop into bite-sized pieces) and place in a bowl. Sprinkle chicken with half of the

Caribbean seasoning, stir, then sprinkle with remaining seasoning and toss to coat.
3. Cook chicken in a large greased pan or skillet over medium heat for 5-8 minutes until cooked through.
4. To serve, fill each tortilla with cooked chicken, the squeeze line juice, followed by hot sauce (Tabasco – optional), followed

by Caribbean salsa. Last, top with coleslaw
5. Serve immediately with fresh limes and hot sauce if you want to add more.

Homemade Caribbean seasoning
2 teaspoons paprika       2 teaspoons cayenne pepper
2 teaspoons salt    2 teaspoons black pepper
2 teaspoons Italian seasoning 1 teaspoon brown sugar
1/2 teaspoon red pepper flakes

Stir together all seasoning ingredients in a small bowl.

Chicken Lazone Servings: 4
Ingredients:
1 teaspoon salt    1 ½ teaspoons chili powder
1 ½ teaspoons onion powder 2 teaspoons garlic powder
   ¼ cup butter, divided ½ cup heavy cream

4 whole boneless skinless chicken breasts NOTE: I usually cut the breast in half length ways & may only use 2 or 3 instead of 4
Directions:
1. Combine the seasonings and coat chicken breasts.
2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8

minutes, turning once.
3. Pour the cream into the skillet and lower the heat.
4. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
5. When butter is melted place chicken breasts on four plates and top with the sauce.
Note: For a little heat, add some red pepper flakes when you add the cream

  Parmesan Baked Chicken

INGREDIENTS
4 boneless chicken breasts 1 tsp garlic powder
½ cup butter    1 cup Parmesan cheese
DIRECTIONS
1. Melt butter Coat each piece of chicken in butter.
2. In a bag, add garlic powder and cheese.
3. Add 1 piece of chicken at a time. Shake well and lay each piece on a cookie sheet.
4. Bake at 350 for 1 hour.
NOTE: You can slice chicken breast lengthwise in half and cut cook time back to 35-40 minutes.
Add a little spaghetti on the side tossed in butter and Parmesan cheese (DO NOT use the left over mix)

Peruvian Style Chicken with Green Sauce
Servings: 4 Prep Time: 7 – 12 hours    Cook Time: 1 Hour 30 Minutes Total Time: 2 Hours

Ingredients
For the Chicken
3 tablespoons extra virgin olive oil 1/4 cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped 1 tablespoon kosher salt
2 teaspoons paprika 1 teaspoon black pepper
1 tablespoon cumin    1 teaspoon dried oregano
2 teaspoons sugar    4 pound whole chicken

For the Green Sauce
1 cup fresh cilantro leaves    2 cloves garlic, roughly chopped
1/2 cup mayonnaise, best quality such as Hellmann's 1/4 cup sour cream
1 tablespoon fresh lime juice, from one lime 1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper    2 tablespoons extra virgin olive oil
3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and

roughly chopped

INSTRUCTIONS
For the Chicken
1. Combine all of the ingredients except the chicken in a blender or mini food processor, and blend

until smooth. Remove the giblets from the inside of the chicken and pat the outside of the

chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the

handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and

legs, being careful not to tear the skin or push all the way through (you want the

marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin,

and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at

least 6 hours or overnight.
2. Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a

roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-

stick cooking spray and place the chicken on top. Tie the legs together with kitchen string.
3. Roast for 20 minutes, until the skin is golden.
4. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes

more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if

it's browning too quickly, cover it loosely with foil.)
5. Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to

release the juices, then transfer to a cutting board.
6. Carve the chicken and serve with green sauce.

For the Green Sauce (let sit for at least 1 hour)
1. Combine all of the ingredients except the olive oil in a blender or food processor and blend into a

smooth sauce.
2. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point

but, don't worry, it will thicken up as it sits.
3. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.

BEEF
Lomo Saltado
THIS IS DELICIOUS!!
Ingredients
Marinade
1 1⁄2 tablespoons crushed garlic 1⁄2 teaspoon salt
2 teaspoons cumin 1 1⁄2 teaspoons ground black pepper
2 tablespoons rice vinegar 2 tablespoons soy sauce
2 tablespoons canola oil 1 1⁄2 lbs beef tenderloin, cut into strips (or some other tender steak)
2 medium or 1 large red onions, cut into strips
Directions
1. Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy

sauce, canola oil, cumin, & ground black pepper.
2. Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls &

let set in the refrigerator for at least an hour.
Ingredients for COOKING
French fries and salt & pepper, to taste
3 Plum tomatoes, cut into strips
1 yellow chili pepper (preferably Peruvian aji amarillo) - optional
Canola oil, for frying
DIRECTIONS

1. Cook French Fries separately
2. In a different pan, Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot

add the steak with marinade & cook until brown.
3. Add the tomato & simmer for a few minutes.
4. Add the chili pepper & onions with marinade slowly stirring until well blended. Simmer for 5 more

minutes

Serve

   1. Place french fries on plate
2. Spoon Steak and onion mixture over fries

   SEAFOOD
  Spicy Cajun Shrimp This can be as a main dish (served over rice or pasta) or straight up as an appetizer
Ingredients
Dry ingredients
1 tsp Cayenne pepper 1 tsp crushed red pepper
1 tsp dried basil leaves crushed 1 tsp Thyme
½ tsp black pepper    ½ tsp dried oregano leaves
½ tsp salt
Other ingredients
1/3 cup butter    1 ½ tsp garlic minced
1 large tomato diced 1 pound medium shrimp peeled
¼ cup beer room temperature
Directions
1. All dry seasonings in a bowl
2. In a large skillet, combine butter, garlic and Worcestershire.
3. Once butter is melted, add seasoning. Mix well.
4. Add tomato then add shrimp
5. Cook for 2 minutes stirring
6. Add beer and cover for 3 more minutes
7. Serve over bed of rice

Fish & Chips - EXTRA CRUNCHY
Ingredients
3 cups canola oil
2 tsp baking powder - IMPORTANT - This is what makes it EXTRA crispy!!
2 cups flour
2 cups seltzer water
½ cup flour for dredging
Salt & pepper
4 cod at least ½ - 1 inch thick
Directions
1. Heat canola oil to 360
2. In large bowl combine baking powder and 2 cups flour
3. Whisk in seltzer water
4. Place ½ cup flour in dish with salt and pepper
5. Dredge cod in flour, then into batter
6. Carefully place cod into hot oil
7. Work in batches if needed as to not over crowd the fish
8. Fry for 6-8 minutes
9. Remove from oil and place on paper towels to absorb excess grease.
10. Place in warm oven if you are doing multiple batches.

   Maryland Crab Cakes
Ingredients
1 pound LUMP crab meat    1/4 cup mayo
1 TBSP Old Bay    2 eggs beaten
1 cup Crushed saltine crackers    1 TBSP Dijon mustard
1 TBSP Worcestershire
Directions
1. Open crab meat and run fingers through getting rid of left over shells. BE CAREFUL not to break up

the meat
2. Mix all ingredients together EXCEPT CRACKERS & CRAB
3. Add Cracker & Crab. BE CAREFUL to mix lightly as to break up the crab or pulverize the crackers.
4. Form into cakes and place on late. (i'll Make about 5 cakes)
5. Refrigerate at least 2 hours (over night is better)
6. Either broil for 10-15 minutes turning once or fry in oil

Fish Tacos
Ingredients for sauce
1/4 cup mayonnaise (light OK)
1/4 cup sour cream (OK)
juice of 1/2 lime
1/4 teaspoon rice wine vinegar. Note: Can add a few drops of hot sauce
2-3 squirts Siracha to taste (more if hotter)
1/4 teaspoon ground black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

Note: Fry a firm fish (like Cod) in a little margarine or olive oil. Sprinkle LIBERALLY with Blacken seasoning

(you can get at the grocery store or go on-line make your own recipe)

Make with soft or hard shells. Top with (coleslaw bag -without sauce that you can buy at the store)

along with any other tops. Squeeze some more lime juice on them!!

Shrimp Creole
Ingredients
1 pound of shrimp shelled and deveined ½ stick of butter or margarine
1 green pepper chopped 2 stalks of celery
1 large onion chopped 2 10 oz cans Rotel tomatoes (will make it spicy) or for non spicy- 16 oz diced tomatoes
Salt & pepper to taste
DIRECTIONS:

1. Melt butter
2. Once butter is melted Sauté onions, peppers, and celery
3 Once onions are clear, add tomatoes
4. Salt & pepper to taste
5. Cook about 10 minutes
6. Add shrimp cook about 5 minutes more until shrimp are opaque and curled
7. Serve over a bed of rice

NEW ORLEANS

Gumbo!
Ingredients
3 tablespoons of vegetable oil
3 tablespoons of flour
1 large chopped onion
3 stalks chopped celery
5 or 6 cloves, chopped garlic
1 cup of chopped green pepper
1 8 oz can of tomato sauce
1 can of Rotel tomatoes
1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
2 pounds of fresh shrimp shelled
OR use 1 pd shrimp, and smoked sausage (1 stick cut into thin wheels)
2 - 3 cups water
salt & pepper to taste
1 teaspoon of sugar
1 tsp red pepper flakes
1 bay leaf
1 tsp Tabasco
Directions
1. Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown.
2. Add the next 4 ingredients; stir until onions are clear.
3. Add tomato sauce. Stir until it gets crumbly or dry.
4. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra.
5. Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste.
6. Stir in one teaspoon of sugar. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the

bottom of pot; adding water if necessary. Add the smoked sausage and bay leaves
7. Cook for 30 minutes than add the shrimp
8. Cook another 20 - 30 minutes adding seasoning to taste.
9. Serve over boiled or steamed rice.

Creamy Cajun Chicken Pasta "N'awlin's style of chicken with an up-dated Alfredo sauce."
Prep Time: 10 mins Total Time: 25 mins Servings: 2

Ingredients
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onions
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
¼ teaspoon salt
¼ teaspoon dried basil
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon garlic powder
¼ cup grated parmesan cheese

Directions
1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender,

about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and

heat through
4. Pour over hot linguine and toss with Parmesan cheese.

Cajun Seafood Pasta
This recipe is a hot one, but delicious! If you are a wuss, then divide the amounts of peppers in half. You can always add more peppers! Bay scallops are preferred, but

the larger sea scallops can be used if they are cut in half. If you don’t like scallops, through in any seafood you like or make it without seafood. Of course, if you make it without seafood, you can’t call it Cajun SEAFOOD Pasta. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!" yield: 4 - 6 servings.

Ingredients

2 cups heavy whipping cream

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme

2 teaspoons salt

2 teaspoons ground black pepper

1 1/2 teaspoons crushed red pepper flakes

1 teaspoon ground white pepper

1 cup chopped green onions

1 cup chopped parsley

1/2 pound shrimp, peeled and deviened

1/2 pound scallops

1/2 cup shredded Swiss cheese

1/2 cup grated Parmesan cheese

1 pound dry fettuccine pasta

Directions
1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about

boiling.
3. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until

thickened.
4. Stir in seafood, cooking until shrimp is no longer transparent.
5. Stir in cheeses, blending well.
6. Drain pasta. Serve sauce over noodles.

Caribbean
Spicy Caribbean Chicken Curry
This chicken curry recipe is totally diner style. Serve with rice, or naan bread

Ingredients Original recipe makes 6-8 servings
3 tablespoons vegetable oil
4 bnls chicken breasts, cut into bite size pieces
1-2 large onion, halved and cut into ¼ inch strips
4 cloves garlic, minced
2 large russet potatoes, peeled and cubed 1 inch by 1 inch
2 tsp salt – or more to taste
1/4 cup Jamaican curry powder
1 TBLS - hot pepper sauce to taste (Tabasco, Frank’s or Chulua)
1 tsp cayenne pepper (more if you like more heat)
1 cup frozen peas
Directions:
1. Heat the oil in a large pot over medium-high heat.
2. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes.
3. Stir in potatoes, salt, curry powder, hot sauce, and cayenne pepper;
4. Add enough water to cover the chicken halfway.
5. Cover, and simmer until tender, 30 to 40 minutes. SEE ITEM 7
6. Season with more salt, hot pepper sauce, or cayenne pepper to your liking.
7. ADD FROZEN PEAS at the end. Cook for about 3-5 minutes BEFORE the dish is done

BUTTER CHICKEN

PREP TIME5 minutes COOK TIME15 minutes TOTAL TIME20 minutes

INGREDIENTS

4 Boneless chicken ( I half them lengthwise)
Salt
Ground black pepper
4 tablespoons unsalted butter, melted
15 cloves garlic peeled and top trimmed off
1 cup chicken broth
1/4 cup heavy whipping cream (can substitute with ½ & ½)
2 tablespoons grated Parmesan cheese
3 dashes cayenne pepper
1/4 teaspoon salt or more to taste
1 tablespoon chopped parsley

INSTRUCTIONS

Season both sides of the chicken with salt and pepper.
Pan fry the chicken on a skillet, skin side down on medium heat until both sides turn crispy and golden brown. Set the chicken aside and discard the oil from the skillet.
Add the melted butter and to the skillet and add the garlic and saute.
Add the chicken broth, heavy whipping cream and Parmesan cheese.
Stir to combine well.
Add the chicken, cayenne pepper, salt and lower the heat to simmer, turning the chicken a couple of times so they are completely cooked through.
Add the chopped parsley.
Stir, turn off the heat and serve immediately with plain spaghetti.

OCTOBERFEST!!!

HÄNCHEN (chicken) or WEINER (veal) SCHNITZEL

Total:30 mins Prep:20 mins Cook:10 mins Yield:4 servings

Ingredients

4 (5-ounce) veal cutlets (or chicken or pork cutlets, pounded to 1/4-inch thickness)

1/4 cup all-purpose flour (or brown rice flour)

1/2 teaspoon salt

2 eggs (large and well-beaten)

1/2 cup breadcrumbs

Oil or lard (for frying, lard is traditional)

Directions:

1. Pound meat thinly, place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surfaced pan to pound if you don’t have a meat mallet.

Pound the meat evenly to 1/4-inch thickness for best results.

2. Bread the schnitzels: Set up 3 shallow dishes: place the flour and salt in one dish, the eggs in the second dish, and the breadcrumbs in the third dish

3. In a large skillet, heat at least 1/4-inch of oil to 350 F.

4. Working one at a time, dredge cutlets first in flour, then the egg to coat, allow the excess to drip off for a few seconds and last, roll quickly in the breadcrumbs

until coated. Do not press the breadcrumbs into the meat. The crust should not adhere completely but form a loose shell around the schnitzel.

5. Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.

6. Fry the schnitzel for 3 to 4 minutes on one side. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the

meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean-up is easier! You may want to swish them around a little

with your fork to make sure they are not sticking to the pan.

7. Turn them over once and fry an additional 3 minutes or until both sides are golden brown. Remove from pan, allow the oil to drain off.

Wiener schnitzel traditionally is served with lemon slices and a green salad, potato salad, or cucumber salad and sometimes with French fries.

Tips

* Even if you can buy or cut a very thin cutlet, it's important to pound your meat before coating and cutting it. Of course, pounding makes the meat thinner, but it also

tenderizes it.

* Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning.

*Serve with German beer of course!

Jaeger German Gravy for Schnitzel

This is a classic German mushroom sauce called a Jaeger sauce, which means “Hunter Sauce.” Schnitzel, of course, originated in Austria, actually in Italy, which would

become Austria. As this German version (which includes the German gravy), there are many different variations.

Ingredients

2 tbsp olive oil

2 tbsp unsalted butter

1/2 onion, chopped

1 clove garlic, minced

8 oz. cremeni mushrooms sliced

1/4 cup all-purpose flour

1/2 cup white wine

2 1/2 cups beef stock

1 tbsp whole grain mustard

1 tbsp Worcestershire sauce

Salt and pepper to taste (about 1/4 teaspoon each)

Instructions

1. Heat the olive oil over medium-high heat in a medium skillet

2. Add the butter

3. Add the garlic and saute for about 1 minute.

4. Add the onion and cook for another 4 minutes, or until translucent.

5. Add the mushrooms and cook until they start to release liquid, about 4 minutes.

6. Add the flour and stir to incorporate.

7. Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes.

8. Add the stock, and stir frequently. The sauce will start to thicken over the next 5 minutes.

9. Stir in the mustard, Worcestershire sauce.

10. Season with salt and pepper.

SPATZEL

The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish—tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store

Prep10 MIN Total25 MIN Servings6

Ingredients

2 large eggs, beaten

¼ cup milk or water

1 cup all-purpose flour*

¼ teaspoon salt

Dash pepper

1 tablespoon butter or margarine

Directions:

1. Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).

2. Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzel maker, into boiling water. Stir once or twice to prevent sticking.

3. Cook about 2 to 5 minutes or until spaetzel rise to surface and are tender; drain. Toss with butter.

PORK
Home Made BBQ sauce - Bigger better Pork Chops -   Makes 6 servings.
Ingredients
6 2” pork chops 1/3 cup brown sugar
¼ cup hot water    ½ cup bottled chili sauce
1/3 cup ketchup    1 tsp dry mustard
4 shakes Tabasco ½ tsp red pepper flakes

Directions
1. Place a rack in a roasting pan. Trim fat from pork chops. Arrange meat in a single layer on the rack.

Pour some hot water into bottom of pan up to the level of the rack. Cover pan with foil.
2. Bake in a 350 degree F oven for 1 ½ - 2 hours or until pork is fork-tender*.

For the sauce:
* In a bowl, dissolve the brown sugar in the 1/4 cup hot water. Stir in the chili sauce, catsup, and dry

mustard.

Brush the sauce generously all over pork chops.
Place the chops on the unheated rack of a broiler pan.
Broil 5 to 6 inches from the heat for 10 to 12 minutes or until the sauce begins to glaze chops,

turning once.
Heat any remaining sauce and pass with the chops.
USE THIS AS A BBQ ON ANYTHING!!!

Pork Tenderloin with Burgundy Peppercorn Sauce
Ingredients
1 (about 2 lb.) pork tenderloin 2 Tbsp. olive oil (separated)
1 cup finely chopped shallots or onion 3 cloves garlic, minced
1/4 cup freshly-cracked black peppercorns 1/2 cup red wine
2 cups beef broth 1/2 cup heavy cream
Directions
Pork tenderloin:
1. Preheat oven to 425 degrees. Trim pork tenderloin of any excess fat, and remove silver skin.
2. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat.
3. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it

sticks.
4. Add to the skillet and cook, turning as needed, for 4 to 5 minutes (about 1 minute per side), until

evenly browned.
5. Transfer tenderloin to a greased baking dish, and place it in the oven to roast until an instant-read

thermometer inserted into the thickest part of the tenderloin reads 165 degrees
6. Remove dish from oven and transfer the tenderloin to a plate and cover loosely with aluminum

foil for 10 minutes to set and keep warm.

Sauce:
1. While meat is cooking, add the shallots to the same pan you used to brown meat and sauté for 2

minutes over medium-high heat.
2. Then add the garlic and saute 1 more minute.
3. Add the red wine and as it boils, deglaze the pan by scraping the bottom of the pan with a

wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits.
4. Once the wine is almost cooked away, add the beef stock and turn the heat to high.
5. Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the

center of it (4-5 minutes).
6. Pour in the heavy cream and resume boiling.
7. Again, boil down until you can make that telltale trail from the wooden spoon.
8. Turn off the heat and add any remaining black pepper (no more than 1 Tbsp, the rest should have

already been used to pepper the tenderloin).
9. Taste for salt and add if needed.
10. Cut the tenderloin on a slight diagonal (in 1/2" or 1" slices), and then spoon the sauce over to serve.

SAUCES
Honey Siracha Glaze
This is great on pork but can be used on chicken, shrimp and wings too!
Ingredients
1/3 cup honey 1/3 cup sriracha sauce
1 tablespoon seasoned rice vinegar 1/4 teaspoon sesame oil
1 pinch sesame seeds, or as desired Spring onions if desired
Directions
1. Combine all ingredients EXCEPT sesame seeds. Stir till smooth
2. Drizzle sauce on top or cook with it.
3. Sprinkle with Sesame seeds on finished product
NOTE, Can also chop up some spring onions to sprinkle on top

SOUP
Mark’s New England Clam Chowdah - the BEST on this earth!
Ingredients
2 lbs. russet potatoes (peeled and cubed 1/2" x 1/2" pieces)
1/2 cup butter
2 tablespoons diced green onions (bulb only) - regular onion will work too
1 stick celery
1/4 cup flour
2 (6 1/2 ounce) cans minced clams (with juice)
1 teaspoon salt (or to taste)
16 ounces half-and-half
1/2 cup whole milk
1/3 cup clam juice
1 bay leaf
1 tbls bacon fat (DON’T leave this out – effects flavor!!!)
Direction
1. Place potatoes in sauce pan and cover with water. Cook over med heat until tender
2. Remove potatoes from heat, drain and set aside.
3. In 2 quart saucepan on medium low heat melt butter and bacon fat. Add diced onions and celery.

Cook until onions are clear in color.
4. Add flour to butter and stir briskly.
5. Mixture will start to thicken after you put in ½ & ½.
6. Add half and half a little at a time while stirring briskly.
7. Mixture will be creamy and will look like thick cream.
8. Add salt, pepper, clams (with juice), bottled clam juice, potatoes, bay leaf, and milk
9. On medium low temperature bring chowder to a slow boil.
10. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
11. Remove bay leaf

DESSERT
Chocolate Mousse
Ingredients
8 squares semi-sweet chocolate 2 TBSP butter
5 eggs yolks (separately) 5 egg whites
¼ cup water 1 TBSP rum
Directions
1. Put chocolate in sauce pan with butter and water
2. Cook at very low heat until mixture becomes a smooth paste
3. Turn heat off. Work in egg yolks one at a time using a wooden spoon.
4. Add sugar and mix
5. Add rum and mix
6. Beat egg whites until they form stiff peaks.
7. Fold egg whites into mixture gently
8. Pour Mousse into 5 cup molds
9. Refrigerate at least 4 hours

No Bake Strawberry Cheesecake Lasagna Recipe
INGREDIENTS
2 (8 oz) packages cream cheese, softened 3/4 cup Extra Fine Granulated Sugar
2 cups heavy whipping cream 1/2 cup Confectioners Powdered Sugar
1 teaspoon vanilla extract 1 box graham crackers
2 lbs fresh strawberries, diced

DIRECTIONS
1. Using an electric mixer beat cream cheese and sugar together until smooth and creamy. Pour into a

separate bowl and set aside.
2. Whip heavy cream, using whisk attachment of a mixer, until you have soft peaks. Add powdered

sugar and vanilla. Whip until stiff peaks.
3. Fold whipped cream into cream cheese mixture.
4. Place a single layer of graham crackers into the bottom of a 13x9-inch baking dish.
5. Spread 1/2 of the whipped cream mixture over the crackers.
6. Add 1/2 the strawberries.
7. Repeat with another layer of crackers and the remaining cream and strawberries.
8. Place in fridge for 4-5 hours before serving.

Chocolate Pie VERY EASY
Ingredients
1 can (12 oz) Carnation Evaporated Milk – Sweet
1 – 12 oz package of chocolate chip morsels (semi sweet)
2 eggs separated

Directions
1. Separate 2 egg yolks
2. Pour can Carnation evaporated milk into sauce and whisk with two egg yolks
3. Heat until very hot AND THICKENS SLIGHTLY!!!
a. DO NOT BOIL
4. Remove from heat and stir in chocolate morsels
5. Pour into pie shell
6. Chill at least 3 hours
Serve with whip cream

Chocolate Pudding from scratch (it doesn't get any better than this)
Ingredients
2 squares unsweetened chocolate 2 TBSP butter
1/3 cup flour 1 cup sugar
¼ tsp salt 2 ½ cups scalded milk
3 eggs separated ¾ tsp vanilla

Directions
1. Melt chocolate and butter in double broiler
2. Mix flour, sugar, and salt into mixture
3. Add ¼ cup scalded milk into mixture and mix until smooth
4. Then add rest of milk
5. Continue to cook until thick
6. Beat three egg yolks
7. Put some of the hot mixture in the eggs yolks and stir
8. Pour egg yolks into mixture
9. Cook 2-3 minutes more
10. Take off heat and add vanilla
11. Pour into individual serving bowls or one large bowl.
12. MAKE SURE YOU PUT A PIECE OF PLASTIC WRAP ON PUDDING
13. Press wrap down so it is touching the ENTIRE surface area. If you don’t do this step, you will get a “skin” across your pudding

OREO ICE CREAM CAKE

Ingredients

24 Oreo cookies

1/2 gallon ice cream (cookies and cream work well

1/2 cup melted butter

Jar of fudge

Directions

1. Crush Oreo’s. Spread on bottom of a 9x13 inch glass pan (for a thicker cake, use 8x8)

2. Drizzle melted margarine on top of cookies and make bottom crust.

3. Spread ½ gallon ice cream on over cookies

4. Put in freezer for ATLEAST 1 hour. Then take out & spread on fudge. Cover and freeze for at least 1 more hour

5. Take out of freezer 10 - 15 minutes BEFORE cutting to serve.