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Pistachio Thumbprint Cookies
Pistachio Thumbprint Cookies
1 cup butter, softened 1/3 cup confectioners’ sugar 1 egg 1 teaspoon vanilla extract 3/4 teaspoon almond extract (optional) 2 cups all-purpose flour 1 (3.4 ounce) box instant pistachio pudding mix 1/2 cup
Symposium Mediterranean Restaurant Portabella Soup
Symposium Mediterranean Restaurant Portabella Soup
Source: Symposium Mediterranean Restaurant, Lancaster, Pennsylvania
Serves 6
1/4 pound butter 1 medium Spanish onion, diced 1 1/2 cups portabella mushrooms, sliced 1 bunch fresh tarragon, chopped 1/2 cup dry vermouth 2 tablespoons
Okra Gumbo
Okra Gumbo
4 bunches green onions, cleaned and chopped2 fryers, boiled and deboned (reserve broth)2 cans chicken broth1/2 to 1 cup shortening or oil3 (10 ounce) packages okra or about 2 pounds fresh okra, cut up3
103 West Crab Cakes A La 103 West
103 West Crab Cakes a la 103 West
Source: 103 West - Atlanta, Georgia - Atlanta Journal-Constitution - January 18, 2001
A classic seafood mousseline binds this crab cake. Gerard Vullien, who was the first classically trained
Bernie\’s Grill Snapper Pontchartrain
Bernie’s Grill Snapper Pontchartrain
Posted by GayleL at recipegoldmine.com - May 15, 2001
Source: wbrc.com - This recipe is from Benard Tamburello of Bernie’s Grill in Chelsea.
1 (6 to 8 ounce) snapper filet1/2 cup cracker meal for
Baked Eggs On Creamed Spinach
Baked Eggs on Creamed Spinach
From the kitchen of Martin James ? Copenhagen, Denmark
1 bunch spinach (about 3/4 pound)2 tablespoons minced onion1 tablespoon unsalted butter3 tablespoons heavy creamFreshly grated nutmeg to taste2 large eggs
Preheat oven
Ernsto\’s Mexican Food Chile Verde
Ernesto’s Mexican Food Chile Verde
Source: Ernesto’s Mexican Food, Sacramento, California
1 (2 pound) lean pork roast (cut into 1/2-inch cubes) 10 green tomatillos 2 tablespoons diced jalapenos 1 small onion, chopped1/2 bunch cilantro, chopped1 tablespoon chopped
Macaroni And Ham Salad
Macaroni and Ham Salad
Salad5 to 6 pounds fully cooked ham, cubed 5 to 6 pounds macaroni cooked and drained 3 pounds shredded Cheddar cheese 2 (20 ounce) bags frozen peas, thawed 2 bunches celery, chopped
Luncheon Mushrooms In Sour Cream
Luncheon Mushrooms in Sour Cream
2 pounds fresh mushrooms1 bunch scallions, chopped1/2 cup butterJuice of 1/2 lemon2 teaspoons saltDash of white pepperDash of ground nutmeg1 (8 ounce) container sour cream3 tablespoons sherry or white wine (optional)3
Sausage Flowers
Sausage Flowers
Makes 24 canap?s.
1 pound ground Italian sausage 1/2 cup shredded Monterey jack cheese 1/2 cup shredded Colby cheese 1 cup salsa 24 (3 1/2-inch square) wonton wrappers 3/4 (16 ounce) container sour cream 1