- Fish Tacos
- Lobster Salad Rolls
- Onion Rings And Sauce
- Pico De Gallo
- Watermelon Cocktail
- Sausage and Peppers
- Cranberry Loaf
- Pumpkin Cheesecake
- Roast Crispy Skin Turkey
- Spicy Garlicky Brussel Sprouts
- Scalloped Potato Gratin
Lee’s Sister-in-Law’s (Teresa) Polish Cheesecake. Mmmm…
- 2 egg yolks
- 1/4 lb butter
- 1 cup sugar
- 3 cups flour
- 3/4 cup milk
- 2 tsp baking powder
- 1 tsp vanilla
- 1 tsp almond
Beat together the yolks, butter an sugar to a smooth mass. Add b. powder, vanilla and almond and milk and flour. Blend well.
Remove some of the dough (1/4?) and save for the top. Place rest of dough in a well greased and floured 9/13 pan.
- 1 lb farmers cheese
- 1 lb. cottage cheese
- 8 oz. cream cheese
- 8 oz. sour cream
- 1 lemon
- 4 tbsps corn starch
- 1/2 cup sugar
Blend all well.
- 4 eggs
- 1/2 sugar
- 1 tsp vanilla
Separate eggs. Beat whites until foamy but not too stiff.
Beat yolks with sugar and vanilla until thick, add to the cheese mixture and mix well. Fold in whites.
Spread cheese mixture over the dough int he greased pan. Make a lattice on top with the remaining dough.
Bake in preheated 375 oven. After 10 minutes, add the cherries to top.
Bake 40-50 minutes longer and should be lightly browned on top.
Kapusta is the cabbage part. Some people refer to this as Bigos and that’s really a more accurate name for this dish. But, cabbage is the main ingredient, so we like “Kapusta”!
- 1 large head of cabbage, shredded fine
- 1 lb country style spare ribs
- 1 small can sauerkraut
- 1 onion chopped
- 1/2 lb salt pork or bacon
- chicken broth
- 1 kielbasa chopped
In a large pot, render the fat out of the salt pork or bacon and then remove the bits of bacon or pork, leaving just the fat. Brown the spare ribs in the fat Remove. In the same pot, put all the cabbage and onion in with about 1/2 cup chicken broth. Cook on low heat until wilted down. Add small can of sauerkraut and return the ribs to the pot. Add a little more broth if the mixture is dry.
Cook over low heat for about an hour until the cabbage is very soft and the meat is tender. Remove the meat from the bones and return the meat to the pot, discarding the bones. Add the chopped kielbasa
NOTE: You can save the rendered salt pork and bacon and add back in at the end.
Sauted in butter in a pan, there is simply nothing better!
For The Filling
- 4 russet potatoes, diced and cookied and drained
- 1 lb farmer’s cheese (or well drained cottage cheese)
- 1 onion finely diced that has been softened in 1 stick of butter
- salt and pepper.
Mash together or mix in a mixer but do not overmix. Some small pieces of potatoes should remain.
For The Dough
- 4-1/2 to 5 cups of flour
- 1 pint sour cream
- 2 eggs
Mix ingredients together to form a smooth, somewhat sticky dough.
On a floured surface, using a rolling pin, roll dough to a very thin consistency.
Alternately, use a pasta machine to roll out thin (on my machine, I put it through the largest opening first, which is #1, and then I put it through #3 and lastly, #5 to get the consistency I like).
Cut rounds of approximately 4″. Put a teaspoon of filling off center of each round, fold over and seal very well. Place on a floured cookie sheet, freeze till firm and then pack into ziploc freezer bags
In a pot of boiling, salted water, cook the pierogi till they float, and then cook an extra 3-4 minutes. Drain and saute on butter in pan till warmed or crispy
A tasty twist on a tacolicious treat.
- 1/2 pounds mahi-mahi filets
- 1/4 cup dry white wine
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- 1 tablespoon vegetable oil
- 1 lime, quartered
- 12 small corn tortillas, warmed
- Romaine or Iceberg lettuce, shredded, for garnish
- Pico de Gallo salsa, for garnish
- 1 avocado, pitted and cut into thin slices, for garnish
- Sour cream or crema, for garnish
Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.
So many ways to enjoy lobster. Give this one a try!
- 1 cup chopped celery (from 3 to 4 celery stalks), drained*
- 2 avocados chopped
- Lemon juice
- 2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed
- 3/4 to 1 cup good quality mayonnaise
- 1/2 tbsp chopped fresh tarragon
- Salt to taste
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 6 New England style hot dog buns
Cooks Note: When celery is chopped, it tends to release its natural moisture, which can water down the lobster salad and give it a soupy consistency. To avoid this, chop the celery, wrap it in a dry clean towel or several paper towels, and place in the refrigerator for 15 to 20 minutes, allowing the towel to absorb any excess moisture.
Peel and dice avocados and place in small non-reactive bowl. Sprinkle and toss with lemon juice and a pinch of salt.
In a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or up to overnight) before serving.
Preheat a large heavy skillet over medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler.) When toasted, stuff them with the chilled lobster salad and serve immediately.
It’s the sauce! It’s the sauce!
- 2 large onions sliced and separated into rings
- 1 cup flour
- 1 tsp salt
- 1/2-1 tsp chili powder
- 1 sleeve saltines crushed
Mix altogether and set aside.
- 1 cup buttermilk
- 1 eggs
Mix buttermilk and eggs.
Dip rings into wet and then dry.
Fry 350 till golden brown
Chipotle Dipping Sauce
- 1 cup sour cream
- juice of 1 lime
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 chipotle pepper minced
Mix well, dip and eat.
This takes tomatos to a whole new level.
- 3 ripe plum tomatoes
- 14 oz can whole tomatoes – drained
- 1/2 cup chopped red onion
- 2 tbsps minced cilantro
- 1 garlic clove, minced
- 2 tsps fresh lime juice
- 1/2 tsp salt
- 1/4 tsp hot sauce
Process all in food processor until chunky. Serve immediately or cover and refrigerate.
Watermelon gives this cocktail a subtle flavor…perfect when you need to quench a thirst with just a hint of alcohol.
- Yellow, red, or pink cocktail sugar or sanding sugar (sold at specialty stores), optional
- 1 cup cubed seedless watermelon
- Ice cubes
- 3 1/2 ounces Lemoncello
- 1/2 ounce lemon-flavored or light rum
- Splash club soda
- Lemon wedge
Rim a rocks glass with the sugar, if desired, and put in the freezer. Puree the watermelon cubes in a blender until juicy.
Fill the prepped glass with ice. Add the watermelon juice, LimÃ³n cello and rum. Top off with enough club soda to give the drink a light bubble. Garnish with the lemon wedge. Drink!
Drinks can be served from a hollowed out watermelon. Cut top 1/3 off one oblong seedless watermelon; trim bottom just enough to make a flat surface. Scoop out flesh. Working in batches, puree watermelon in a food processor. Strain through a fine sieve; discard solids. Cover rind with plastic wrap. Refrigerate until juice and rind are chilled about 1 hour. Transfer cocktail mixture to watermelon and serve.
We’re thinking Fenway Park, here. Mmmm…
- 2 tablespoon extra-virgin olive oil
- 12 fresh Italian sausages. hot or sweet (about 2 pounds)
- 1 large Spanish onion, cut in half, and cut into 1/4 inch slices
- 1 tablespoon tomato paste
- 2 large red peppers, trimmed, seeded, ribs removed, cut into 1/2 inch wide strips
- 2 large yellow peppers , trimmed, seeded, ribs removed, cut into 1/2 wide strips
- 2 poblano peppers, trimmed,seeded, ribs removed, cut into 1/2 inch wide strips
- 4 large garlic cloves, minced
- Kosher salt and freshly ground pepper
- 1 tablespoon balsamic vinegar
- 6 crusty grinder/hoagie rolls, toasted
Heat oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the skillet and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook until golden, about 5 minutes. Stir in tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the skillet, cover, and cook over medium heat, stirring frequently, until sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausages and peppers evenly between the crust rolls and serve.
NOW THAT’S a taste of summer!
Why use boring cranberry out of a can. This give it some oomf!
- 12-ounce bag fresh cranberries
- 1 large Fuji apple, peeled and cut into 1/2-inch dice
- 1 cup sugar
- 3/4 cup water
Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
Decorate with sugared or spiced cranberries and sprigs of rosemary
Pumpkin should always be eaten this way.
- 8 oz gingersnap cookies, crushed
- 2 tbsps sugar
- 2 tbsps unsalted butter – softened
- 12 oz cream cheese softened
- 1 cup canned pumpkin puree
- 2/3 cup sugar
- 1/2 tsp vanilla
- 2 large eggs
- 1/4 cup flour
- 1/8 tsp cinnamon
- pinch nutmeg
- pinch slat
Preheat the oven to 350. In a food processor, process the cookies with 2 tbsps sugar and salt. Add the softened butter and process until moistened. Press the crumb mixture into the bottom of a 9″ springform pan in an even layer.
Bake for 10 mins. Let the crust cool slightly, then wrap the springform pan in foil and put in a water bath
Meanwhile in a clean food processor bowl, add the softened cream cheese, the pumpkin puree, vanilla and 2/3 cup sugar for about 30 seconds or until smooth. Add the eggs and pulse to blend and then add the flour, cinnamon, nutmeg and a pinch of salt.
Bake for about 55 minutes or until center is barely jiggly.
Let the cheesecake cool to room temp and then remove the foil and refrigerate for at least 4 hours or overnight before removing the sides.
Brown Butter Pears
- 4 tbsps unsalted butter
- 3 large Bartlett pears, peeled, cored and cut into thin wedges
- 1 tsp sugar
In a large skillet, cook the butter until it is melted and slightly browned and nutty smelling. Add the pears and cook, turning, for about 4 mins or until they are soft and slightly browned. Add the sugar and cook for about 2 min. Serve with cheesecake.
A clever way to crips and moisted a turkey…all at the same time!
- 4 cups kosher salt
- 1 turkey (12-14 bls) rinsed thoroughly and neck and giblets removed
- 1 onion chopped
- 2 small carrots
- 2 ribs celery
- springs of fresh thyme
- butter as needed
Dissolve the salt in 2 gallons cold water in a large bucket. Add ice. Refrigerate or put in a cool place for 4+ hours.
Remove turkey from water and rinse. Pat dry.
Heat oven to 400
Tuck vegetables and thyme into turkey cavity and truss turkey. Brush turkey with butter and place breast side down on a rack in a large roasting pan. Roast 45 minutes.
Remove turkey, brush with butter and turn breast side up and roast another 45 minutes.
Brush with butter and continue to roast until thermometer inserted into breast registers 165 degrees or 170-174 degrees in the thickest part of the thigh.
Let turkey rest out of the oven for 20-30 minutes before carving.
Brussel Sprouts have a unique flavor and this recipe simply takes that and goes Bam!
- 1-1/2 to 2 lbs brussel sprouts, cleaned and washed
- 2 gloves garlic, minced
- 3 tbsps olive oil
- crushed red pepper
- salt and pepper
Bring a pot of water to a rolling boil. Add sprouts and boil for about 3 minutes. Drain.
In a large saucepan, heat 3 tbsps olive oil. Add garlic and saute for about a minute. Add the drained brussel sprouts and saute about 5 minutes until sprouts are slightly browned. Add salt and pepper and saute a minute more. Then add crushed red pepper to taste, about 1/2 tsp
Sometimes you look at potatos and your mouth starts to water. This is one of those times.
- 2 cups heavy cream
- 1 sprg fresh thyme or 1/2 tsp dry
- 2 garlic cloves, minced
- 1/2 tsp grated nutmeg
- 2 lbs potatoes – 1 lb russet and 1 lb sweet potato
- salt and pepper
- 1/2 cup grated parmesan, plus more for broiling
Preheat oven to 375
In a saucepan, heat up cream with thyme, garlic and nutmet. Do not boil
Butter casserole dish. Place layers of thinly sliced potatoes into dish in an overlapping pattern. Season each layer with salt and pepper. Pour cream mixture over potatoes and top with cheese.
Bake about 45 minutes or until potatoes are tender