Sunday, October 27, 2013

Sweet & Creamy Yams

 5-7 yams or sweet potatoes
 1/2 cup white and 1/2 cup brown sugar
 Pecans or walnuts (optional)
 2 eggs
 1/3 cup milk
 1 teaspoon vanilla
 1 teaspoon cinnamon
 1/2 teaspoon nutmeg
 1/4 teaspoon allspice
 1/4 teaspoon  ginger

 Topping: 1/2 cup brown sugar 1/4 cup flour 1/2 cup chopped pecans 2 Tablespoon melted butter.

 Peel and slice the yams  about 1/2" thick

 Boil them in boiling salted water

 Once soft drain and mash sweet potatoes well and then add them into a baking dish.

Mash the sweet potatoes with the sugar, eggs, milk, vanilla, and spices until light and fluffy.

Bake, uncovered, about 20 minutes at 350

 Meanwhile, mix up the topping by combining the brown sugar, flour, and pecans.

After 20 minutes, take out the sweet potatoes, sprinkle the topping over them, drizzle the melted butter over the topping and pop back into the oven for 25 minutes.

Italian Style Sirloin Tips over Noodles

 3 Tablespoon extra olive oil
 3 cloves garlic, minced
 1 1/2 pounds sirloin cut into chunks or beef sirloin tips
 8 oz fresh mushrooms cut in 4
 1 1/2 Tablespoon tomato paste
  Pepper (Dash)
  Italian seasoning grinder, 6 twists (By McCormick) it is a blend of seasoning
 1 cup red wine
 1 1/2 cups  beef stock broth
 3/4 cup flour
 3 carrots sliced thinly
 3 tablespoons parsley

   Buttered egg noodles I whole package

 Cut beef into cubes put in bowl and add in the flour then season with salt and pepper, making sure   that beef is covered with the mixture

 In a Dutch Oven over medium, heat the olive oil and brown beef cubes with the garlic, add  mushrooms, carrots, tomato paste, salt, pepper, parsley and beef stock, Italian seasoning and red wine.

Cook for about 30 minutes. or until the beef is tender.  Serve over the lightly cooked and buttered   noodles.


Rigatoni & Sausage

1 package of Mild Italian sausage
1 pound package of rigatoni pasta
3 tablespoons of extra virgin olive oil
2 cloves minced garlic
1 sweet pepper chopped
3 tablespoons of parsley chopped
3 tablespoons of cheese

Pasta red sauce

Boil sausage till no longer pink, drain and cut into slices  and set aside.

In a large skillet, sauté garlic until golden, but not burnet, add pepper, sauté for 2 for about 3-4 minutes until tender, add sausage, stir in pasta sauce, and heat well, stir in the pasta, and toss together well, add parsley and 3 tablespoons of cheese.

Italian Roasted Mashed Potatoes

2 lbs. of yellow potatoes, washed and quartered
1 whole garlic
Olive oil
1 cup of heavy whipping cream
 Salt and white ground pepper
Chicken stock, up to 1/2 cup (optional)

 Preheat oven to 450 degrees.

 Cut tip of garlic. Place on aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper
 Wrap in aluminum foil tightly. Roast for 45 minutes to an hour. Allow to cool. 

Place potatoes in water with out skin on and bring to a boil. Cook until you can insert a fork easily. Strain water.

Place potatoes in electric mixer and mix you to consistency you prefer, take the garlic and us the pulp from the garlic to flavor,  Add heavy cream, add salt and pepper to taste.

Mix until potatoes and mixture are well blended to a smooth consistency or chunky as you prefer. 


 4 turnips
 2 tablespoons butter
 2 tablespoons flour
 1 tablespoon sugar
 1 cup milk
 salt & pepper    

 Peel the turnips, then dice into small size chunks.
 Place the turnips into a pan and fill with water until almost reaches the top of the turnips.
 Bring to a boil then cover, medium heat for 10 minutes, and drain the turnips.

 Place the turnips into the saucepan and add water until almost covering the turnips add the sugar and mix, cover and simmer until the turnips are fork tender then drain all of the water except for a small amount on the bottom of the pan. (Reserve the turnips). Boiling the turnips a second time gets rid of the bitterness of the turnip.

In a separate pan, melt the butter over medium heat then add the flour. Stir well and constantly to form a paste, add the milk and continue to stir with a whisk until the mixture thickens, add the reserved turnips and combine.

Add salt and pepper to taste as you like. It you want it less thick add more milk.

Thanksgiving Cranberry Relish

 4 medium tart apples
 8oz fresh cranberries
 2 small navel oranges
1 cup of sugar   

Using a blender chop ingredients.

For more tart flavor, grate some orange peel 

Maria's Pizzelle

 1-3/4 cups all-purpose flour
 2 teaspoons baking powder
 3 large eggs
 3/4 cup granulated sugar 1/2 cup unsalted butter, melted
 1 tablespoon almond, orange, vanilla extract or anise extract  

 Preheat Pizzelle maker while preparing the batter.
 Place flour and baking powder in a small bowl and stir to combine reserve.
 Place eggs and sugar in a medium bowl. With a hand mixer, mix on medium speed for 1 minute, until thickened.
On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 15 seconds, do not over mix.  Lightly brush both the top and bottom grids with melted butter before baking.
Use the spoon a to scoop the dough, about 1-1/2 – 2 teaspoons, and drop in the middle of one of the patterned cookie grids, repeat on second grid.

Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready. For a lighter colored pizzelle, bake for a shorter time, for darker and crisper pizzelle, add a few more seconds.

 Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely.

Warm pizzelle may be wrapped around the dowel to form cannoli shells.

Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add different food coloring, or Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter.


Saturday, October 19, 2013

Thanksgiving Pumpkin Bars

2 cups all-purpose flour
2½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup (8 ounces) butter, melted
2 cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 can (15 oz) pumpkin

2 1/2 tablespoons granulated sugar
1 1/4 teaspoon ground cinnamon

 Preheat oven to 350 degrees F.

 Butter a 9x13-inch baking pan and line with parchment paper,  overhang on both sides.

 In a medium bowl beat together the flour, cinnamon, ginger, nutmeg and salt; set aside.

 In a large bowl whisk together the sugar and butter. Add the eggs and vanilla extract and whisk until combined. Add the pumpkin and whisk until thoroughly combined. Add the flour mixture and, using a rubber spatula, gently stir or fold the flour into the pumpkin mixture until just combined.

 Scraped the batter into the pan and smooth the top. In a small bowl, stir together the granulated sugar and cinnamon, and then sprinkle evenly over the top of the batter.

Bake for about 30 minutes, or until a thin knife inserted into the center has just a few moist crumbs on it. Once all cooled lift out with the parchment, cut into squares.

Hot Italian Pastrami Sandwiches

6  sliced pastrami
2 tablespoons of brown mustard
4 ounces of beer
3 thin slices onion (optional)
1 tablespoon oil
Salt and pepper (optional)
2 slices rye bread or Marble bread
Sharpe Provolone 2 slices
In sauce pan combine beer and mustard and boil. add pastrami and simmer for 4 minutes.  Toast bread or leave as is. Brush onions on both sides with oil, season with salt and pepper,  and then broil in oven boiler on both sides.
After beer mixture is ready and bread and onions are ready, make your sandwiches.
Makes on sandwich

Italian Chicken Piccata

1/4 cup olive oil
2 large eggs
1/2 cup all-purpose flour
1/2 cup grated Parmesan
1 pound thinly sliced or pounded boneless skinless chicken breasts
6 tablespoons unsalted butter
1 1/2 clove garlic, minced
1 cup chicken broth (Progresso or Rachel Ray)
One small 3 1/2-ounce jar capers, rinsed and drained
1 1/2 tablespoons white wine vinegar
1 tablespoon  fresh lemon juice
3 tablespoons chopped fresh parsley
Heat the olive oil  in a large skillet over medium heat, make sure not to burn the oil.
Beat the eggs in a deep bowl,  in another deep bowl, mix the flour and Parmesan, Dip the chicken pieces in the eggs and then in the flour-cheese mixture coating well.

Add 2 tablespoons of the butter to the heated olive oil, and when the butter melts, add the chicken breasts that you dipped in flour, cook until browned 3 minutes on each side then add chicken to a platter and set aside.

Add the remaining 4 tablespoons of butter and the garlic to the skillet drippings. Saute the garlic for 20-30 seconds, do not to burn. Add the chicken broth and capers to the skillet, and mix together.

Cook the liquid on low heat until reduced by half, 8 minutes, add the vinegar, lemon juice and heat it.

Return the chicken to the skillet, and coat the sauce over the chicken. Cover the pan and cook over medium heat until the sauce bubbles and the chicken is cooked through, an additional  10-12 minutes.

Delicious Chicken Marsala

1/2 cup flour
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 (6 to 8-ounce) boneless, skinless chicken breasts cut in halves (this makes enough for 4 people)
1 tablespoon extra virgin olive oil
4 tablespoons unsalted or salted butter
3 cups sliced mushrooms
3/4 cup Marsala wine
1 cup chicken stock (Progresso or Rachel Ray Brand)
Salt and freshly ground black pepper
In a bowl mix together, flour, garlic powder, onion, and cayenne pepper and stir together well.
Cover your chicken breast halves in the seasoned flour mixture, one at a time and  shake well to remove any extra flour.
Heat the oil in a large skillet over medium heat until oil is not, but to not burn.
Add 1 tablespoon of the butter and cook the chicken until golden brown on both sides, about 2-3 minutes per side. Add to a plate and set aside.

 Add 1 tablespoon of the butter that is left  to the pan and add the washed and sliced mushrooms and. Cook, stirring frequently, until mushrooms are golden brown around the edge. their edge. Add the Marsala  wine  boil, making sure to scrape and to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add chicken stock,  and cook for 2-3 minutes, or until the sauce has thickened.

Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 6 minutes. Add the remaining 2 tablespoons of butter, then  add salt and pepper, to taste.

Serve hot.

Wednesday, October 16, 2013


4  medium cooking apples, peeled, cut into fourths and cored                  
1/2 cup water                                                                                              
1/4  cup packed brown sugar or 3 to 4 tablespoons granulated sugar                                                                                                                      
1/4 teaspoon ground cinnamon                                                                                              
1/8  teaspoon ground nutmeg 

In 2-quart saucepan, heat apples and water to boiling over medium heat, stirring occasionally,
lower heat and let simmer uncovered 7 to 10 minutes, stirring occasionally to break up apples, until tender.

Once cooled you can puree with blender if you like it smoother.
Stir in remaining ingredients. Heat and let boil.
Boil and stir 1 minute. Cover and refrigerate until serving

Saturday, October 12, 2013

Pancetta & Peas

1/4 or 1 cup pound of pancetta (dice) 
1 shallot sliced
1 garlic clove minced
Grated orange zest
Juice from that orange
3 cups of pea's  (You can use fresh)
1/4 cup of fresh Italian parsley
1 tablespoon of butter

Cook the pancetta in a large skillet on low heat, until crispy but not burnt for about 7 minutes.
Add the shallot, and garlic cook about 2 minutes and then add the orange juice.  Add pea's and increase the temperature to medium.  Cook until the peas are tender for about 4 minutes.  Remove the pan from the heat and add the orange zest to the mixture, then parsley and butter.  Season with salt if you would like, but take a bit first because pancetta has its own salty taste.


Friday, October 11, 2013

Post holiday Slaw


1 teaspoon sugar
2 tablespoons of cider or white vinegar
6 tablespoons mayonnaise


4 cups shredded cabbage and carrots
1 cup of silvered ham
1 cup chopped apple leave the peel on
1/2 cup mixed raisins (use mixed golden, dark and red if you can
1 cup shredded cheddar cheese
1/2 cup walnuts (Optional)

Mix dressing ingredients together in a big bowl, and the salad ingredients and mix together well.


Fast and easy Date-nut mini Tarts

One 14 ounce box frozen pie dough  (Two sheets to a box)
2 eggs at room temp
1/4 cup dark brown sugar
1/3 cup dark corn syrup
2 tablespoons of salted butter(melted)
1/2 cup finely chopped dates
1.2 cup finely chopped pecans or walnuts

Heat oven 375

Using a 2 1/2 round cookie cutter, take one of the thawed pie sheets, and cut out about 12 out of the dough.  Fit these cut outs into 2 nonstick 12 cup mini muffin tins.  Refrigerate.

With electric mixer, beat eggs, brown sugar on high speed until thick and foamy for about 2 minutes.  Slowly beat in the corn syrup and butter.

In a medium bowl, combine the dates and nuts, and divide the mixture into the muffin tin cups, fill below the dough's edge.

Bake until puffed and set, about 2 minutes.  Let cool in the muffin tin. 


Sicilian Spaghetti with Anchovies

1 pound of spaghetti
1 medium red onion, chopped
2 garlic cloves, grated
1/2 cup parsley
1/2 teaspoon of Chile pepper
2 tablespoons fresh thyme leaves
1 tablespoons grated lemon zest
1 cup chicken broth
1/4 cup olive oil (extra virgin)
6 anchovy fillets  (2 cans)
! 28 ounce can of whole peeled Italian tomatoes

Boil a medium pot of water, add a sprinkle of salt, cook the pasta al dente.  Once cooked drain.

In blender or food processor. puree the onion, garlic, parsley, thyme and lemon zest.  Add about 1/2 cup of  chicken broth.

In a large saucepan on medium heat, heat olive oil, add the anchovies cooking until they melt.  Add the onion and Chile pepper, and stir for about 4 minutes.  Add the tomatoes and remaining chicken stock.  Crush the tomatoes with a spoon.

Cook the sauce until thickened, about 25 minutes, add spaghetti to the sauce.

Serve with Italian bread and a glass of red wine.