quick left overs breakfast A simple waffle recipe. About 8 waffles. Sift together flour, baking powder, and salt Stir in sugar Separate egg yolks from whites Beat egg whites to soft peaks Add vegetable oil and milk to egg yolks and mix well Combine dry and wet ingredients (not including egg whites) and mix thoroughly Fold in egg whites, one third at a time Prepare waffles in waffle iron, using about 1/2 c. batter for each (for a 9-inch waffle iron) quick breakfast Buttermilk pancakes. About 16 3-inch waffles. Sift together flour, sugar, baking powder, baking soda, and salt In a separate bowl mix together buttermilk, butter, eggs, vanilla Mix the dry ingredients into the wet ingredients, do not overmix Pour out 1/4 cup of batter at a time to cook Cook for 2-3 minutes on each side breakfast Scones. About 6 4-oz scones. Whisk egg and milk together Combine flour, sugar, baking powder, baking soda, and salt in a food processor and pulse a few times to mix Add cold butter and pulse again just until crumbly Pour contents into a bowl and mix with buttermilk and cranberries just until combined Kneed briefly and form into a 7-inch disc Cut into 6 pie-shaped wedges Stack two baking sheets and place parchment paper on the top one Place wedges on the baking sheets Apply egg wash with a brush Bake at 400 F. for 15-20 minutes Dust scones with powdered sugar Put under broiler just until powdered sugar begins to melt

side chutney Apple chutney, great with roasted pork loin. 2 cups. Mix ingredients well in a sauce pan over medium heat Bring to a boil, then reduce to a simmer Cover and simmer for about 40 minutes Increase heat to reduce liquid as desired side beans Sweet baked beans. Family recipe. Note that I never measure anything for this recipe, so all measurements listed below are approximate. 4 servings. Cook bacon, cool, and crumble Combine all ingredients Bake at 350 F. for 35-40 minutes side beans soup Black bean soup. Takes about 40 minutes to prepare. 4 servings. In a soup pot, cook onions and carrots in olive oil until the onions start to turn translucent (about 5-6 minutes) Add garlic and cook for 1-2 minutes, stirring frequently Add serranos and red wine and bring to a boil Cook until the wine is reduced by half Add beans and chicken stock and cook on medium for about 20 minutes Add lime juice, and season with salt and pepper to taste Blend half of the soup and return it to the pot Bring soup back to a simmer and then serve with relish and sour cream Combine all ingredients and mix well Combine all ingredients and mix well side beans Black beans. 4 side servings. Combine all ingredients Simmer for 30 minutes Combine all ingredients and mix well Combine all ingredients and mix well side bread Steakhouse-style cheese bread. I make a large batch of the cheese spread and then wrap it tightly in wax paper for storage in the refrigerator. Roughly 16 slices. Let butter sit until room temperature Combine all ingredients Mix well with an electric mixer Refrigerate Spread about 2 Tbsp of the cheese spread on each slice of bread Cover the bread and heat it at 350 for about 10 minutes Serve warm side Mashed Potatoes. With cheese. And garlic. Side dish for 4 people. Cube potatoes, bring to a boil. Boil until fork-tender (about 15 minutes) Drain and mash Add cheese, milk, and sour cream Mix well In a small saute pan, sweat garlic in butter for about 5 minutes Add butter and garlic to potatoes side bread Ciabatta is italian for "slipper" This bread gets its name from the shape of the loaf. It is a chewy bread that is great for dipping in soups or olive oil and balsamic vinegar. The dough is too wet to knead by hand, you must use a mixer. This version is made with a sourdough starter. Three 10-inch loafs. Combine all ingredients and mix well Knead in mixer for 3 to 5 minutes Place biga in a greased bowl and allow to rise and fall (10 to 15 hours) Place biga and warm water in mixer bowl and mix with paddle Add milk and mix well Add flour gradually and mix until you need to put in the dough hook Continue adding flour with dough hook until all the flour is mixed in Knead with the dough hook for 5 to 7 minutes, scraping down the dough as needed Add olive oil and knead for one minute Add salt and knead for one minute Allow the dough to rise until it has doubled (1 to 2 hours) Carefully spoon the dough out onto baking sheets into three loaves, try to avoid deflating the dough as much as possible Allow loaves to proof for 30 to 40 minutes Spray or brush with water Bake at 425 F. for 25 to 30 minutes (light brown crust, internal temperature 190 F.) left overs side chinese rice Chinese style fried rice. Side dish for 4 people. Heat 1 Tbsp oil over medium heat Add eggs and scramble, with salt Remove eggs when firm Heat 2 Tbsp oil Add meat (if any) and cook through Add peas and carrots and cook through Break up cold rice into pan Re-introduce egg When rice heats through and is separated, add soy sauce and mix well Allow soy sauce to cook in for a few minutes Serve warm quick side bread Cornbread. 8 Servings. See package. quick side vegetables Vegetables. 4 Servings. See package. quick side greek salad Cucumber-based salad with a lemon vinaigrette. Side dish for 6 people. Combine all ingredients except olive oil Whisk in olive oil slowly Cut cucumber into half moons Chop tomatoes, red onion, olives, and bell pepper Cut feta into small chunks Toss all ingredients with vinaigrette and serve side Baked, seasoned potato chunks. Side dish for 2-4 people. Combine everything but potatoes in a bowl and mix well Cube potatoes (around 1 to 1.5 inch cubes) Stir cubed potatoes into mixture and coat well, let soak a bit if you have the time Spread on a cookie sheet Pour remaining mixture over potatoes Bake at 350 F. for about 35 minutes Use the broiler for the last 5-10 minutes to make the tops of the potatoes extra crispy side soup Chinese soup with mushrooms, soy sauce, and vinegar. Side soup for 2-4 people. Bring vinegar, soy sauce, and chicken stock to boil in a soup pot Boil for 3 minutes Add mushrooms and reduce to a simmer Mix water and corn starch Add cornstarch mixture to soup and mix well until it begins to thicken Add tofu and black pepper, simmer until tofu is warmed through Remove from the heat and add sesame oil, stirring well quick side italian bread Bruschetta with lemon, garlic, and parsley Side dish for 4 people. Grill bread for two minutes on each side Whisk lemon juice, olive oil, and salt together When bread is done, remove from grill and rub with garlic clove Brush with lemon/oil mixture Season with salt and pepper Sprinkle chopped parsley side salsa mexican Sweet salsa, great with chicken and seafood. Side dish for 4 people. Cube Mango (about 1/3 inch) Combine all ingredients Refrigerate for 3-4 hours side Mashed Potatoes. With parmesan cheese. Side dish for 4 people. Cube potatoes, bring to a boil. Boil until fork-tender (about 15 minutes) Drain and mash Add cheese, olive oil, salt and pepper Mix well left overs side salad Potato Salad with eggs, bacon, and dill pickles. Side dish for 4 people. Bring water to a boil. Add whole potatoes (with skins) and boil for 25 minutes Remove potatoes from water Remove potato skins and cube potatoes Mix mayo, parsley, pickles, pickle juice, bacon, worcestershire, mustard Add potato and egg and mix until well coated Season to taste with salt and pepper quick side Asparagus with a bit of lemon. As much or as little as you want. Wash and trim asparagus Brush asparagus with olive oil Sprinkle with salt and pepper Roast in the oven at 375 for about 8 minutes Drizzle with fresh lemon juice and serve side soup Soup made with roasted red bell peppers, tomatoes, and vegetables. 4 Servings Brush bell peppers lightly with olive oil Roast bell peppers over flame until they start to char Place bell peppers in a plastic bag to sweat Chop onion, celery, and carrot finely Sweat onion, celery, carrot, and minced garlic Remove skin, stem, and seeds from bell peppers Puree bell pepper with other vegetables and canned tomatoes Heat puree mixture with tomato paste and chicken broth over medium low heat Add cumin, red pepper flakes, bay leaves, salt, and pepper When soup is completely heated through, add basil and serve side Roasted tomatoes, stuffed with goodies. You can put just about anything you want in the filling. Four servings. Slice roma tomatoes in half lengthwise Scoop out seeds leaving just the outer flesh and skin Heat olive oil over medium-low heat Saute garlic for 30-60 seconds Add Bread crumbs, oregano, and parsley and cook, stirring regularly, about 5-7 minutes until toasty Remove from heat and put bread crumb mixture into a bowl Add all remaining ingredients and mix well Fill tomatoes with bread crumb mixutre Bake for 20-25 mminutes at 350 F. side salsa mexican Roasted tomatillo salsa. To reduce the heat, remove the seeds and ribs the serrano chiles. About two cups. Remove tomatillo husks and rinse Coat tomatillos, onions, and chiles with olive oil and season with salt Place in an 8x8 baking dish Roast at 375 for one hour, stirring contents occasionally to prevent charring on top Remove from oven and allow to cool Add cilantro and puree to desired smoothness Refrigerate side soup Roasted tomato soup. Four servings. Cook onion and bell pepper in olive oil over medium heat until softened (about 7 minutes) Add garlic and cook for another minute, stirring regularly Add all remaining ingredients Bring to a boil, then reduce heat and simmer for about 15 minutes Remove bay leaves Blend with an immersion blender quick side salad House salad. Two servings. Wash, chop, dress, and serve side salsa mexican Home-made salsa (mild). Side dish with chips for up to 8 people. Dice Tomatoes, Bell Peppers, and Green onions. Put diced ingredients into bowl. Chop cilantro and add to bowl. Add crushed tomatoes, lime zest, and lime juice to bowl. Add fresh garlic (or garlic powder), cumin, ginger, salt, black pepper and chipotle chili powder to taste. Refrigerate for several hours (12 or more if possible) left overs side Cheesy potatoes. About 8-12 side servings. Slice potatoes 1/4 inch thick Layer half of potatoes in a baking dish Sprinkle salt, pepper, flour, and half of butter over potatoes Sprinkle half of cheese over potatoes Layer the rest of the potatoes Top with the rest of butter Simmer milk and pour over potatoes Bake covered with foil for 45 minutes at 400 F. Uncover and sprinkle remaining cheese Continue baking uncovered for 45 minutes. quick side pasta cheese Shells and cheese. 2 Servings. See package. left overs side rice mexican Rice with saffron, bacon, and bell pepper. Side dish for 4 people. In a large pot, cook onion, bell pepper, and bacon until bacon begins to crisp Add rice and chicken broth and bring to a boil Add saffron, salt, and pepper Reduce heat and simmer, stirring regularly until the rice is cooked and has absorbed the broth (about 15-20 minutes) side bread Sourdough bread made from sourdough starter. If you are planning to use yeast to make the dough rise, this is not the recipe for you. For information on what sourdough starter is and how to get it, see http://www.sourdoughhome.com/. For a guide to making your own starter, see http://www.io.com/~sjohn/sour.htm. Makes two loaves. Combine the stater and 1 cup of flour and mix well Add the olive oil, sugar, and salt; continue to mix Add flour until the dough can be handled without being sticky (the amount of flour varies greatly depending on the starter, among other factors) Knead until the dough passes the windowpane test (google it) Form dough into loaves, set in a warm place (if all else fails, turn your oven on for 1 minute and then off again) Cover dough with a damp towel and allow to double in size (about 3 hours for me, but time varies greatly depending on the starter) Place in cold oven (do not preheat), set oven to 350 F. and bake for 30-40 minutes quick side rice Rice. Steamed. 4 Servings. Heat 1 1/2 c. water, dissolve bouillon cubes Add chicken broth and rice to steamer Steam for 25 minutes side Baked sweet potato chips seasoned with salt and paprika. Goes great with blackened chicken. Makes about 3 large baking sheets worth of chips, but they do not last long. Preheat oven to 450 F. degrees Scrub sweet potatoes to clean them Peel sweet potatoes (optional) Cut sweet potatoes in half lengthwise Slice as thinly as possible (with knife or food processor) Spread foil over large baking sheet and grease lightly Dip sweet potato slices in melted butter and arrange on baking sheet so that they do not overlap Sprinkle with salt and peanuts Bake at 450 F. for 15 to 20 minutes Sprinkle with paprika and let cool side bread Moist, flavorful rolls--a Thanksgiving tradition. Makes about 24 rolls Set out two eggs until they are at room temperature. Dissolve yeast in warm water (around 110 F., see package directions). You may need to dissolve 1 tsp sugar with yeast and water to get the yeast to foam properly. Add shortening, sugar, sweet potatoes, eggs, and 2 cups of flour. Mix well with mixer. Add salt and continue to mix. Remove mix and stir in the other 5 cups of flour with a spoon. Place dough in a greased bowl and grease the top of the dough. Let dough sit for an hour. Pinch off dough and shape into rolls about the size of a large egg. Place rolls in greased, floured pan. Brush rolls with melted butter. Let rolls rise for 2 hours. Bake at 350 F. until golden brown (about 25 minutes).

sauce italian After being disappointed with countless brands of alfredo sauce I decided to try making my own. Through very yummy trial-and-error, this is the recipe I settled on. It generally takes about an hour to prepare the whole thing. The sauce can bubble a little bit with the heat, but do not let it boil! You must use freshly grated parmesan cheese. If you use pre-grated cheese, regardless of quality, it will be too dry and will not melt properly. You will have chewy alfredo sauce--you have been warned. About 3 servings Cut butter into slices Sweat chopped garlic in butter and kosher salt over low heat Dissolve corn starch in milk Add heavy cream and milk to pan and increase to medium low heat Stir constantly, gradually adding freshly grated parmesan cheese (I am not kidding, it has to be fresh!) Add black pepper and salt to taste Reduce to very low heat, cover and let simmer while you prepare pasta quick sauce italian Pesto with basil and pine nuts. 4 Servings Combine basil, pine nuts, vinegar, lemon juice, and garlic in a blender Stream in olive oil slowly while blending Stir in parmesan Season with salt and pepper quick sauce bbq My general-purpose BBQ sauce recipe. This serves as a base for other BBQ sauces I make for specific purposes. About 2 1/2 cups. Combine all ingredients over low heat Let simmer for at least 10 minutes quick sauce mexican Goes well with mexican and southwestern entrees. About 2 cups. Heat olive oil over medium heat Add onion and cook until it softens, about 5-7 minutes Add jalapeno and garlic and cook for 30-60 seconds, stirring regularly Add black beans, cumin, salt, and pepper and simmer over low heat for 15 minutes Use and immersion blender to blend sauce sauce italian A raw tomato sauce with basil and mozzarella. Perfect for a hot day during tomato season. 4 Servings Combine firt five ingredients in a food processor and pulse just until the tomatoes start to break up (do no puree) Pour tomato mixture into a bowl Add olive oil, salt, and pepper; mix well sauce african An african chili sauce. You can make it by soaking dried chilis for half and hour, then blending them up with some olive oil and the other ingredients below. I cheat and use a chinese garlic chili paste as a base. I use this with my lamb stew, but it can be added to just about anything that needs a extra little heat. 1/4 cup. Combine all ingredients and mix well. sauce italian A lemon garlic sauce which I serve with seafood. 4 Servings Combine white wine, lemon zest, and lemon juice and bring to a boil Reduce by half Dissolve corn starch in cream Add the cream and simmer for about 10 minutes, stirring regularly Add butter one tablespoon at a time, incorporating well Season with salt and pepper to taste Serve immediately quick sauce italian Home-made spaghetti sauce. It generally takes about 20-30 minutes to prepare. Enough for a pound of spaghetti Combine all ingredients in stove-top pot Heat on stove-top at medium heat until hot and well-mixed Simmer on low for at least 15 minutes

entree grill pork Mexican-style grilled pork. Good for tacos or burritos. 4 Servings Combine all ingredients except pork in a blender Puree into a smooth marinade Marinate pork overnight (12-24 hours) Grill until done (should be nicely charred on the outside and tender inside) Chop meat and serve in tacos or burritos left overs entree mexican pork Al pastor pork tacos. Four Servings. Cook pork. Serve. entree grill salmon Grilled salmon with a mustard and soy sauce glaze. 4 Servings Combine first four ingredients Drizzle glaze onto salmon, let sit for 15 minutes Grill salmon skin-side up for about 4-5 minutes Turn salmon skin-side down and apply more glaze if desired Grill until done entree bbq chicken Chicken with BBQ sauce. Can be prepared in the oven or on a grill. Wait until late in the cooking process to apply the BBQ sauce to avoid burning (you'll still get a nice-looking char on the grill). 3-6 Servings Heat water to a simmer to dissolve salt Add cold water to salt solution Brine chicken in salty water in the fridge for 4-6 hours Remove from brine, pat dry, and season with salt, pepper, and garlic powder Place chicken in a baking dish Bake chicken at 400 F. for 25 minutes Pour liquid from the pan Coat the chicken with BBQ Sauce Bake the chicken for another 20-25 minutes Grill chicken for about 25 minutes, until juices run clear Apply BBQ sauce during the final 10 minutes left overs entree mexican beef Beef tacos. 4 Servings. Cook. entree beef Beef stew. About 4 servings. Season cubed beef with salt and pepper Dredge beef in flour In a large heavy sauce pan, melt butter in olive oil over medium-high heat Brown meat in batches, removing when done When all meat is browned and removed from sauce pan, add red wine to pan With a wooden spoon scrape fond loose from the bottom of the pan Reduce wine by half Re-add beef Add beef broth, garlic, bay leaves, thyme, worcestershire Bring to a boil, then reduce heat to low and simmer for 2 hours After two hours, add onion, parsnip, carrots, potatoes, and mushrooms Simmer for 30 minutes At the last five minutes, add tomato paste and stir well to incorporate Season with salt and pepper to taste Serve with horseradish cream Mix all ingredients entree beef Beef in a mushroom sauce over noodles or rice. About 2 servings. Season beef with salt and pepper Dredge in flour Melt butter with olive oil in pan Pan fry beef in batches Remove beef from pan and deglaze with red wine Add chopped shallots, garlic, and mushrooms Add beef broth and return beef to the pan Simmer while preparing noodles A few minutes before the noodles are ready, add the sour cream and brown mustard and mix well Season to taste with salt and pepper Serve over noodles quick entree mexican beef Beef tacos. 4 Servings. Cook. quick entree cajun chicken Seasoning for spicy cajun-seasoned chicken. Increase or decrease cayenne powder to taste. Try this recipe along with sweet potato chips. At least 12 8-oz chicken breasts (seasoning keeps well so you can store it in a dry place for later use). Mix seasoning ingredients Coat chicken breasts (or sprinkle lightly for less spiciness) Grill (or saute in heavy skillet) quick entree cajun seafood salmon Spicy cajun-seasoned salmon. Increase or decrease cayenne powder to taste. 4 salmon fillets Mix seasoning ingredients (Saute only) Brush salmon fillets on both sides with 1/4 cup butter Sprinkle seasoning over both sides of salmon (Grill only) grill until done (Saute only) Drizzle half of remaining butter (1/8 cup) over one side of fillets (Saute only) In large, heavey skillet over high heat, cook salmon butter side down for 2-5 minutes. (Saute only) Turn fillets, drizzle remaining butter (Saute only) Cook until fish is blackened and easily flaked with a fork. entree italian beef Beef, stuffed, braised in red wine and spaghetti sauce. Four servings. Butterfly flank steak Season steak lightly with salt and pepper Mix bread crumbs, pine nuts, cheese, parsley, oregano, and garlic Spread filling over flank steak, leaving about an inch of room around the edges (so that cheese does not leak out while pan searing) Roll up flank steak into log shapes, tie with butcher's twine about every two inches Heat oil in a large skillet over medium high heat Brown meat on all sides, set in a 9x13 baking dish Deglaze pan with red wine and beef stock Simmer wine and stock until reduced by half Combine wine and stock mixture with prepared spaghetti sauce Pour sauce over beef Bake at 350 F. for one hour (turn beef halfway through if not completely covered by sauce) entree bbq pork Tender pork ribs with BBQ sauce. About 2 servings. Rinse and dry ribs Place ribs on aluminum foil Sprinkle ribs with salt Combine other ingredients and coat ribs liberally Fold foil around ribs, leaving one end loose Place on baking sheet and refrigerate for at least 6 hours Mix orange juice, water, and lime Open one end of foil and pour orange/lime mixture into foil pouch Bake for one hour at 350 Reduce heat to 250 and bake for another two hours Remove from oven and drain orange juice mixture from ribs Mix all ingredients thoroughly in a sauce pan over low heat Separate ribs into serving portion sizes (half rack, quarter rack, whatever) Arrange ribs on foil on the baking sheet, meat side down Glaze ribs with BBQ sauce and place under broiler for one to three minutes Turn ribs meat side up, glaze and broil Glaze and broil the meat side two to three more times Serve (we keep baby wipes handy for finger clean-up) entree fried chicken Fried chicken. About 3-4 servings. Cut chicken into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts, you may want to cut each breast in half) Refrigerate chicken pieces in buttermilk for at least 8 hours Mix all ingredients thoroughly Drain buttermilk off of chicken Sprinkle seasoning over both sides of chicken Dredge seasoned chicken in flour Fry at 360 in batches, turning once to cook evenly Fry until cooked through and golden brown (about 8-10 minutes) Dry on a rack and serve warm left overs entree mexican pork Great in tacos with tomatillo salsa and red bell pepper. 6 servings Cut pork into cubes (1 to 2 inches) Season pork with salt, black pepper, garlic powder, and dried oregano Place pork in slow cooker, place onions on top of pork Cook for 6 hours on low During the last hour, toss in crushed garlic Remove pork from slow cooker with a slotted spoon (leaving onion and garlic) Shred pork with a fork Serve on tortillas with bell pepper, sour cream, cheese, and tomatillo salsa left overs entree mexican pork Pork carnitas tacos. Two Servings. Cook. quick entree cajun seafood catfish Catfish with onion and bell pepper. Two servings Heat olive oil in a pan over medium high heat Season catfish fillets with salt and pepper, plus a canjun seasoning of your choice (see blackened salmon recipe) Saute catfish on one side for about 4 minutes Flip and continue saute until cooked through Remove catfish from pan and drain Cook bell pepper and onion in pan until onion turns translucent (two to three minutes) Serve catfish with bell pepper and onion entree chicken Baked chicken with a spicy peanut rub. 3 servings Combine all ingredients into a rub and coat chicken breasts Bake at 350 F. for 35 minutes entree chicken Baked chicken with a cashew coating. Two servings Season chicken breasts with salt and pepper Blend all other ingredients Coat chicken and refrigerate for about 2 hours Remove chicken from fridge and bring to room temperature Bake at 350 F. (or grill) until the internal temperature reaches 165 F. entree italian chicken Chicken prepared with tomatoes, onions, and bell peppers. 4 servings Cut each chicken breast in half Season chicken with salt and pepper Dredge chicken in flour Heat olive oil in saute pan over medium high heat Brown chicken and remove from pan Reduce heat to medium and cook onion, bell peppers, and garlic Add white wine and reduce for about 3-5 minutes Add tomatoes, broth, and oregano Re-add chicken Simmer for about 30 minutes Add basil at the end left overs entree chinese chicken Chicken with noodles, mushrooms, onions, etc. Everyone prepares this dish a little differently. This was pretty close to my ideal version, but I'm still working on it. Prepare the sauce and chop all the vegetables before you begin. 4 servings Combine all ingredients in a bag Refrigerate for 4-6 hours Cube chicken breasts Dredge chicken in flour Heat olive oil in large skillet over medium high heat Brown chicken and remove from pan Combine soy sauce, rice wine, oyster sauce, and sesame oil Whisk in corn starch until disolved After removing chicken from the pan, add celery and onion Cook until onion is softened Add mushrooms, bamboo, and bean sprouts Cook until mushrooms and bean sprouts soften Add garlic and ginger and cook for about a minute Re-introduce chicken and add sauce Add cooked noodles Mix until sauce coats chicken and noodles Serve entree french chicken Breaded chicken, stuffed with ham and swiss cheese. Includes an optional mornay sauce (think alfredo). Two servings Butterfly chicken, then tenderize to about 1/4 inch Season the inside of the chicken with garlic powder, kosher salt, and oregano Add slices of ham and swiss cheese to each chicken breast Fold chicken so that ham and swiss is wrapped inside Mix egg and milk in a bowl with a whisk Mix bread crumbs and parmesan and place in a bowl or on a plate Mix flour and black pepper in a bowl or on a plate Lightly oil the bottom of a baking dish Coat the outside of each chicken breast in flour, then egg/milk, then bread crumbs/parmesan Place chicken in oiled baking dish Bake chicken in oven at 350 F. for about 25 minutes Turn chicken over and bake for another 20 minutes When fully baked, remove chicken from oven and let rest for 5-10 minutes Serve with Mornay sauce if desired Mix butter and flour with a whisk over medium low heat until it begins to bubble Add milk and heat Add parmesan when milk is warm Add garlic powder, kosher salt, and black pepper Stir constantly to avoid bubbling/boiling When the sauce has thickened and is well mixed you can reduce the heat to very low until ready to serve left overs entree cajun chicken Chicken gumbo, serve with rice. About 4 servings. Cube chicken into 1-inch pieces Season with salt, pepper, garlic powder, and cayenne pepper Coat in flour Put olive oil in a large, heavy pot over medium heat Brown chicken, about 10 minutes Remove chicken and set aside Pour off excess fat from the large pot Combine flour and butter to make a roux Cook roux to a dark brown (about 30 minutes) Add vegetables and cook for about 2-3 minutes Return the chicken to the pot Add chicken stock and simmer for about 30 minutes Add sausage and garlic and simmer until sausage is cooked through, about 10 minutes Add file powder and allow to thicken for a few minutes Season with salt, pepper, and cayenne to taste Serve with rice entree italian chicken Italian breaded chicken, baked, and covered with red sauce and cheese. I prefer to make my own red sauce (see my spaghetti sauce recipe). The quality of the red sauce will make a big difference in the taste of the meal. 2 chicken breasts, easy to increase recipe for more servings. You need enough red sauce (marinara, spaghetti sauce, whatever) to cover all the chicken breasts in a baking dish. You need enough cheese to cover each chicken breast. Start red sauce on medium heat, reduce to low when it is hot Tenderize chicken breasts (should be about half an inch thick) Sprinkle garlic powder, black pepper, and kosher salt on both sides of chicken Whisk the egg and milk together Dip each chicken breast in flour, remove excess flour Dip each chicked breast in egg mixture, let excess egg drip off Coat each chicken breast with bread crumbs Heat olive oil in a skillet with medium heat Brown each side of the chicken breasts in skillet (chicken should be mostly cooked by the time you are done with this step) Place browned chicken breasts in the baking dish Sprinkly cheese liberally over chicken breasts Bake at 350 F. for 15 minutes Pour the red sauce over the chicken breasts and serve quick left overs entree italian chicken Penne pasta served in a red bell pepper tomato sauce, topped with grilled chicken and italian sausage. I have never measured ingredients for this recipe. 4-6 Servings Season chicken on both sides and start grilling Start grilling italian sausage Start boiling pasta and heating sauce Chicken and sausage should finish grilling a few minutes before pasta is ready Cut sausage into chunks Cut chicken into chunks or strips Serve pasta covered with sauce, topped with chicken and sausage Heat spaghetti sauce Add chopped tomato, olives, bell pepper, and chili powder Let simmer quick entree mexican chicken Chicken tacos. 4 Servings. Cook. entree seafood shellfish crab Pan fried crab with bell peppers and other seasonings. The crab cakes fall apart very easily. The recipe uses egg and mayo to bind, but this is generally insufficient. So expect the crab cakes to fall apart. More importantly, expect them to be yummy. The cayenne powder and chili powder is not as hot as it sounds. I like to serve this with steamed rice and vegetables. About 4 servings for entre, about 8 for appetizer. Chop red and yellow bell pepper very fine (can use food processor with low pulse) Saute red and yellow bell pepper in 1 Tbsp of the vegetable oil Combine garlic with red and yellow bell pepper, sprinkle a bit of Kosher salt on the garlic to bring out flavor Reduce heat and add crab meat Mix crab and bell pepper and then place in a mixing bowl Add mayo, old bay, egg, 1/4 cup bread crumbs, marjoram, parsley, cayenne powder, and chili powder Mix well Refrigerate for about 20 minutes Shape crab mixture into 4 or 8 cakes and refrigerate for at least an hour Pan fry cakes in about 2 Tbsp of vegetable oil Remove from pan and place on paper towels to dry Serve with creole mayo Heat mayo over low heat Add all other ingredients and mix well Remove from heat when well mixed entree cuban pork ham sandwich Sandwiches with roasted pork, ham, swiss cheese, and dill pickles. The brine adds flavor to the pork and helps to keep it moist while roasting. Often I will use left over pork from some other recipe (tenderloin, carnitas, pulled pork, whatever). 4 Servings Heat water to simmering Dissolve salt and brown sugar in water Allow water to cool completely Add lime juice Refrigerate tenderloin in brine for about 12 hours Combine dry ingredients to form a rub Remove pork from brine Coat pork with olive oil and then apply rub Roast at 425 F. until it reaches 140 degrees (about 20-25 minutes) Allow pork to rest for 10 minutes before carving Butter sandwich rolls and toast them (under broiler, or on a grill or griddle) Apply mayo and mustard to toasted rolls Add 1/4 of pork, 2 ham slices, 2 cheese slices, and 2 pickle slices to each sandwich Slice diagonally and serve entree pork A one-pan pork chop dish with a dijon mustard cream sauce. 4 Servings Heat butter and olive oil in a pan over medium-high heat Season pork chops with salt and pepper Brown pork chops on both sides Remove pork chops to a platter Pour off excess fat from the pan Add onion to pan and cook for about one minute Deglaze the pan with white wine Add chicken stock Return pork chops to the pan and simmer for about 15-20 minutes, the sauce should reduce by half Add cream After about two minutes add mustard and parsley Serve entree fried cajun seafood catfish Fried catfish with lemon and garlic. Two Servings Combine lemon juice, parsley, and garlic Marinate fillets for about 15 minutes Combine all breading ingredients Dredge catfish fillets in breading Pan fry for about 3-4 minutes on each side Serve immediately entree chinese chicken Faux-chinese dish, breaded chicken in a soy sauce glaze. The general in question is called Tso, Tzo, Cho, etc. This dish can be spicy or mild depending on how the peppers are used. For mild, remove the seeds and white membranes from the peppers before cooking them. You can increase or decrease the amount of egg and cornstarch to adjust the breading to taste. About 3 servings. Mix all ingredients with a wire whisk Set aside until needed for chicken Combine eggs and corn starch with a wire whisk Cube chicken breast Coat chicken cubes in egg mixture Heat about half an inch of oil in skillet or wok Cook chicken until just cooked through (move constantly for the first couple minutes or chicken may stick to skillet) Remove chicken and place on paper towels Chop peppers (remove seeds and white membrane to reduce spiciness) Remove all but about a tablespoon of oil from the skillet Cook peppers, but do not burn Re-introduce chicken and cook until golden brown Add sauce Sauce will combine with oil, carmelize, and thicken after a few minutes of cooking Serve when sauce has thickened to a glaze entree pasta A potato-based pasta. Works best with starchy (older) potatoes. About 4 servings. Spear potatoes liberally with a fork Bake at 350 F. for an hour Slice potatoes in half and open, allow to cool for a few minutes While potatoes are still warm, scoop potatoes out of skins and pass through ricer Add egg yolks, 1 c. flour, and a pinch of kosher salt Mix dough just until combined, adding flour just until the dough is no longer sticky Roll out into cylinders with your hands until about 3/4-inch thick Cut cylinders every half inch, press finger lightly into each pasta piece Freeze or cook immediately To freeze, place in a single layer on a baking sheet until frozen, and then pack in a freezer bag To prepare, bring water to a boil, drop in a handful of gnocchi at a time--when they float, they're done. Keep cooked gnocchi on a baking sheet in a warm oven until all are prepared. Serve immediately. entree beef Beef and pasta in a paprika tomato sauce. About 4 servings. Coat beef in flour, discard excess Brown beef in olive oil over medium heat (just to carmelize, not to cook through) Add beef and all other ingredients except pasta to a crock pot Cook on high for 3 hours Cook pasta until it is a bit underdone Add pasta to the crock pot and cook for 5-10 minutes quick entree chicken Grilled chicken. 2 Servings. Season Grill entree chicken Grilled chicken. Mango salsa. Together. It's good. Serves two. Bring water to a simmer, add salt, and cool Add orange juice, lime juice, black pepper Refrigerate chicken in brine for 4-6 hours Remove chicken from brine and season with salt and pepper Grill chicken Serve with Mango Salsa (see recipe) quick entree sandwich ham Grilled ham and cheese sandwiches. 4 Servings Butter the outside of the bread slices Thinly spread mayo and mustard on the inside of the bread slices Put ham and cheese between slices and heat on a griddle over medium heat until the bread is golden brown Serve sandwiches with BBQ sauce and dill pickle spears entree pork Grilled pork tenderloin with an apricot soy sauce glaze. Three to four servings. Combine preserves, honey, soy sauce, cider vinegar, and pepper flakes Bring glaze to a simmer, then let cool Separate glaze in half Soak pork tenderloin in glaze for at least an hour, up to four hours Grill tenderloin for about 6-8 minutes, then flip and grill for around another 6-8 minutes Remove when the internal temperature reaches 140 Let pork rest for 10 minutes before slicing and serving quick entree greek lamb Lamb burgers. Four quarter pound burgers. We serve with ranch dressing, but you could make a tzatziki sauce. Mix all ingredients Form four patties Grill Serve Coat the bottom of a skillet with olive oil and place over medium heat Saute onion and red bell pepper until softened Serve onion, bell pepper, and (uncooked) tomato with burgers quick entree beef Hamburgers. Four quarter pound burgers. Cook. Prepare. quick entree seafood salmon Grilled salmon with a spicy honey glaze. Two servings. Combine all ingredients and mix well Season salmon with salt and pepper Apply glaze Grill skin-side up for about two minutes Flip skin-side down Re-apply glaze Grill until done, about 5-7 more minutes, applying glaze a third time about halfway through Serve with black bean sauce and sour cream entree italian chicken Garlic-seasoned chicken stuffed with cheese and tomatoes and covered in a tastey marinara sauce. Try it with red bell peppers at least once (I don't generally like them myself, but it really makes the dish complete). I have never measured ingredients for this recipe. 2 chicken breasts, easy to increase recipe for more servings. If making Two servings you'll need enough marinara sauce for 4 spaghetti servings (enough for chicken and pasta for each serving). Butterfly the chicken breasts (slice nearly in half, leaving connected on one side so that it can open horizontally) Open chicken breast and lay flat, tenderize with meat tenderizer Season each inside and outside with garlic powder, onion powder, and kosher salt (to taste) Fill inside of chicken breast with cheese, sliced tomatoes, red bell pepper, olives, and minced garlic Season inside with italian seasonings Sprinkle cheese in the bottom of a glass baking dish Place folded chicken breasts in baking dish Garnish chicken breasts with tomatoes, bell peppers, and olives Sprinkle cheese over chicken breasts Season with italian seasonings Bake at 375 until chicken is done (about 35 to 40 minutes) Start sauce and noodles about 15 minutes before chicken should be done Serve covered in marinara sauce with spaghetti noodles (or other pasta) Heat spaghetti sauce Add chopped tomato, olives, and diced bell pepper Let simmer entree lamb Lamb stew. Goes great with a bit of harissa. It takes about half an hour of prep, half an hour to brown the lamb and reduce the wine, and 1 1/2 hours to simmer. About 4 servings. Season cubed lamb with salt and pepper Dredge lamb in flour In a large heavy sauce pan, melt butter in olive oil over medium-high heat Brown meat in batches, removing when done When all meat is browned and removed from sauce pan, add red wine to pan Increase heat to high and add onion, parsnip, carrots, and garlic With a wooden spoon scrape fond loose from the bottom of the pan Reduce wine by half Re-add lamb Add beef broth, diced tomatoes, bay leaves, cumin, and corriander Bring to a boil, then reduce heat to low and simmer for 1 hour After an hour, add potatoes Simmer for an additional 30 minutes In the last five minutes, add tomato paste and stir well to incorporate Season with salt and pepper to taste left overs entree italian beef Beef and mushroom Lasagna. Prepare beef, sauce, and cheese mixture, then assemble. About 4-6 people. Brown ground beef Add onion and cook until onion begins to turn clear Mix all ingredients thoroughly Mix all ingredients over medium heat When sauce starts to bubble, reduce heat to a simmer Put a thin layer of sauce in the bottom of a 9 by 13 baking dish Place four noodles over sauce Spread half of cheese mixture over noodles, then all of the beef mixture, and more sauce Place four noodles over sauce Spread half of cheese mixture over noodles, then the sliced mushrooms, and more sauce Place four noodles over sauce Add a final layer of sauce and sprinkle mozzarella cheese on the top Cover and bake at 375 F. for 40 minutes (put foil or a cookie sheet under the dish to catch anything that spills out) Uncover and bake at 400 F. for 20 minutes (until cheese browns) entree italian beef Italian style meatballs. About 18 meatballs, 1 1/2 oz each. Mix all ingredients well with fingers (do not squeeze meat mixture) Chill for about two hours (up to 24) Separate meat into 1 1/2 oz meatballs Shape into round meatballs Coat meatballs with bread crumbs Bake for 20 minutes at 400 F. quick entree italian beef sandwich Meatball sandwiches. 4 Servings Cook. left overs entree beef A moist and flavorful meatloaf. Bakes for about 1 1/2 hours total. About 8 to 10 servings. Saute onion and red bell pepper in olive oil Add chopped garlic and sprinkle with kosher salt Remove onions, bell pepper, and garlic from heat and allow to cool Mix all other ingredients, adding the sauted mixture after it has cooled Bake at 350 F. for about an hour Prepare sauce (below) Pour half the sauce over meatloaf Bake for another 15 minutes Pour remaining sauce over meatloaf Bake until center is at 160 F. (about 15 more minutes) Let it rest for about 10 minutes, then slice and serve Combine all ingredients Heat on stovetop over low heat You can let the sauce cool between the first and second pourings quick left overs entree italian soup Minestrone. About 6 servings. Heat celery, carrot, potato, and onion in olive oil over medium heat until onions turn clear Combine vegetables and chicken stock over medium heat until it begins to boil Add remaining ingredients Cook pasta until just underdone Drain pasta and add to soup Heat for about 3 more minutes, then serve entree chicken Chicken smothered in a creamy mushroom sauce. Add egg noodles or rice. About 4 servings (or 2 without noodles). Season chicken with salt and pepper (or other poultry seasoning) Coat chicken with flour Coat the bottom of a skillet with olive oil and heat over medium-high heat Brown chicken in skillet Place chicken in a greased baking dish Pour chicken broth over chicken Cover and bake at 350 F. for about 40 minutes (until juices run clear) Coat bottom of a skillet with olive oil and place over medium heat Cook onion until translucent Add mushrooms, garlic, and wine Cook until mushrooms are softened Reduce heat and add sour cream, then heavy cream Simmer Serve over chicken with egg noodles or rice left overs entree italian Home-made pizza. Recipe includes pizza dough and sauce. The crust is medium thickness. Two 12-inch pizzas, or one cookie-sheet sized pizza. Serves four. Dissolve sugar and yeast in half of warm water (propably around 100 F., check yeast directions) Let sit for 5-10 minutes; if yeast does not bubble and start to froth, toss it out and start over Dissolve garlic powder in the other half of the warm water Combine dissolved yeast and garlic powder Mix in 2 cups of flour, should form a thick batter Add salt and olive oil Mix in remaining flour until batter forms a dough that can be kneaded by hand (may be slightly sticky, but easy to handle), you may need more or less flour Knead dough for about 15-20 minutes Roll dough into a ball and place in a greased bowl Grease top of the dough and cover Refrigerate for 12 to 24 hours Knock dough down and knead until it is at room temperature Flatten dough into two 12-inch pans or one large cookie sheet, leaving the edges slightly thicker than the rest of the dough Cover dough and let it rise in pans while preparing pizza sauce and toppings Prepare sauce Brush edges of crust with olive oil (optional) Spread sauce over pizza dough Add any vegetables and mushrooms (anything that might dry out in the oven heat) Add cheese blend (I prefer cheddar and jack with a bit of parmesan) Add meats (anything that needs to carmelize in the oven heat) Bake at 450 for about 10 minutes (crust should be golden brown, cheese should be melted and slightly browned in some spots) Mix all ingredients over medium heat until it begins to bubble Reduce heat to low, cover, and let simmer for at least 15 minutes left overs entree sandwich pork Smoked pork shoulder with BBQ sauce. The pork needs to be brined overnight, and cooks the next day for around 5-6 hours. I don't bother with a dry rub before smoking since the pork, smoke, and BBQ sauce tend to dominate the flavor. About 6 servings. Heat 1/2 c. of water to dissolve salt Remove from heat and add 2 c. of cold apple cider Refrigerate pork in cider/salt liquid over night, add more water if necessary to completely cover the pork Soak wood chips for several hours Bring charcoal up to temperature in a grill Arrange hot coals on one side of the grill and place foil under the grate on the other side Adjust the grill vents to get the internal temperature between 150 and 225 (lower is better) Place wood chips over coals and the pork over the foil Smoke the pork with indirect heat for about 4 hours Add brickets and wood chips as necessary--I start with twelve brickets, adding wood chips and six brickets every hour or so When you are nearly ready to remove the pork from the grill, reserve 1/2 c. of the apple cider for the sauce and pour the remainder of the apple cider into a large pot, bringing it to a simmer Remove the pork from the grill and place it in the pot, adding water as necessary to cover the pork Cover and let simmer for about 40 minutes to an hour until the pork pulls away easly with a fork Remove the pork from the pot, cover with foil and let sit for about 20 minutes Pull the pork with a fork and serve (no sauce, in sauce, or sauce on the side) with hamburger buns Combine all ingredients over low heat Simmer for about 15 minutes entree rice Creamy rice dish. Add shrimp, mushrooms, asparagus, or whatever else sounds good. It takes about an hour to prepare. Four servings Heat chicken broth and white wine to a simmer In a four quart pan, sweat shallots in butter Add rice and cook for 3 to 5 minutes over medium low heat, stirring frequently Add enough hot chicken broth to cover the rice completely Stir frequently until the broth is almost completely absorbed Repeat adding broth and stirring until all the broth is in the rice pan When nearly all the broth is absorbed, add any other ingredients that need to be heated through (veggies or whatever) Add parmesan, lemon zest, and nutmeg Serve entree lamb Grilled lamb loin chops with rosemary and thyme. Two servings. Combine all ingredients except lamb chops into a paste Spread paste on lamb chops and marinate for 30 minutes Grill until internal tempurature is 150, flipping once about halfway through Cover and let rest for 10 minutes entree game hen Cornish game hens, oven roasted with a mustard rosemary flavor. Two Make sure game hens are well thawed (so that they will absorb the mustard and rosemary flavor) Combine all ingredients (except hens) in a bowl and mix well Rub mixture over hens Bake at 375 for 75 minutes (cover with foil if they start to brown too much before they are done cooking) Let sit for 5 to 10 minutes Eat with your bare hands quick left overs entree mexican beef Baked tacos. 5 Servings (2 per person). Cook. left overs entree soup sausage A hearty sweet potato soup with linguica and spinach. About 3 servings. In a large soup pot, brown sausage in olive oil Remove sausage and add onion Mince garlic with salt Add garlic/salt to the pot, cook for about 1 minute, stirring often Add chicken stock, sliced sweet potato, potato, and garlic to the pot Cover and bring to a boil Simmer until potatoes are soft (about 20-30 minutes) Use a masher or immersion blender to mash up the potatoes in the soup Return the sausage to the soup and add spinach Simmer for about 5 minutes Season to taste with salt and pepper and serve entree italian seafood shellfish Scallops seared in butter and olive oil. Serve with pasta and the lemon garlic sauce. 4 servings. Prepare lemon garlic sauce and let simmer Start heating water for pasta Pat scallops dry Season scallops with salt and pepper When the water is boiling, add pasta Heat olive oil and butter in a skill over medium high heat When butter starts to smoke add the scallops Cook scallops on each side for about two minutes (there should be a golden brown ring around the edges of the scallops) The pasta should finish cooking right about the same time that the scallops are ready Serve scallops immediately with pasta and lemon garlic sauce entree italian seafood shellfish quick Shrimp and artichockes with pesto, served over pasta. Serves 4 Bring a large pot of water to a boil Season water with salt if desired Add pasta and cook as directed to al dente While pasta is cooking, heat a large skillet with olive oil over medium heat Season shrimp with salt and pepper Add shrimp to skillet cooking for 1-2 minutes on one side Turn shrimp and add minced garlic, cook for another minute (keep the garlic and shrimp moving so that the garlic does not burn) Add peas and artichoke hearts until heated through Add pesto and parsley and mix well Add drained pasta to skillet (reserve some pasta water to add to the sauce in case it is too dry) Mix pasta with sauce and serve immediately entree cajun seafood shellfish Shrimp and sausage in a sauce, served over rice. Serves 4 Season shrimp with old bay seasoning, set aside In a large pot, combine flour and butter over medium heat Cook until roux darkens to a medium brown, around 20 minutes Stir in sausage, onions, bell pepper, and celery, cook for about 7 minutes Add garlic and thyme, cook for another minute Add chicken stock, tomato paste, worcestershire sauce, and cayenne and bring to a simmer Add shrimp, bring back to a simmer, then reduce heat to a gentle bubble Cover and cook for around 10 minutes, until shrimp turn pink and are cooked through Add parsely, salt, and pepper to taste Add more cayenne or hot sauce if desired and serve quick entree italian seafood shellfish Shrimp scampi. Serves 2 Season shrimp with old bay seasoning Chop garlic, sprinkle with salt Mince garlic and parsley together into a paste Dice tomatoes Heat skillet with olive oil over medium high heat Add shrimp and cook for about a minute and a half Turn shrimp and add tomatoes, cook for another minute Add garlic, butter, and lemon juice When shrimp are cooked, add fresh ground black pepper and serve over pasta quick entree chicken Chicken breasts baked with cheese, onions, and red bell peppers. Serves 2 Season chicken breasts with salt and pepper (or other poultry season) Dredge chicken in flour, brush off excess flour Heat an oven-safe skillet over medium heat with just enough olive oil to coat the bottom Brown chicken in skillet on both sides Add sliced onions and bell pepper, cover with lid, and bake at 350 F. for 15 minutes (until juices run clear) Remove from oven, cover chicken with cheese, replace lid, and let cheese melt for 3 minutes Serve quick left overs entree italian beef Spaghetti and meat sauce. Serves 4 Cook. left overs entree italian beef Spaghetti and meatballs. Serves 4 Cook. quick entree mexican beef Steak Fajitas. Two Servings. Cook. entree chicken Chicken breasts stuffed with ham and cheese and covered in a mustard vinegar sauce. Serves 4 Place each chicken breast between plastic wrap or wax paper Flatten to about 1/8 inch with a meat tenderizer Place a slice of ham and cheese on each chicken breast Roll chicken breasts up and and secure with soaked toothpicks Brush each chicken breast with olive oil and season with salt and pepper Grill until golden brown and cooked through Serve with mustard vinegar sauce (recipe below) Whisk vinegar and mustard to mix well Drizzle in olive oil while whisking Add salt, pepper, and parsley left overs entree cajun lamb Stuffed leg of lamb. Note that any time you see "Salt (to taste)" it means you may need to add salt if the cajun seasoning you use does not already have salt in it. I prefer to keep salt and other seasoning separate so that I can control the heat and saltiness separately. Serves 8-10 Cook onions and bacon in one Tbsp. of olive oil until the bacon begins to crisp Add garlic and cook for 30 seconds Add remaining olive oil, breadcrumbs, salt, pepper, and cayenne and cook until it begins to brown (about 3 minutes) Add parsley and oregano and mix well Remove from heat and allow to cool Combine all ingredients and mix well Butterfly the lamb and lay it flat on your work surface Spread the stuffing over the lamb Roll up the lamb with the stuffing inside Secure the rolled up lamb with kitchen twine Rub with olive oil and sprinkle with cajun seasoning and salt Bake at 400 until a thermometer reads 145 (about and hour to an hour and a half) Let rest for 10 to 15 minutes before slicing entree japanese beef Japanese dish of misc. ingredients cooked in soy sauce. For four or more you will probably have to double or triple the sauce recipe. Commonly it is cooked at the table. Diners take what they want from the electric skillet and serve over rice. You can also try adding other ingredients like baby corn, sliced carrots, etc. Traditionally cooked ingredients were dipped in raw egg when eaten. Generally people avoid eating raw eggs today. Enough for 4 Spray electric skillet with non-stick spray and heat to 300 F. Cook meat Push meat to one side and add sauce Add other ingredients to skillet until full (each in their own area) Lower heat and simmer until vegetables are cooked As food is eaten add more vegetables to the skillet to cook Serve over rice Mix well Make more sauce as needed left overs entree beef Cornbread with cheese and beef baked inside. As a variation add chopped red bell pepper, onion, and chili powder to the beef. About 3-4 servings. I usually make a double batch and keep some for left-overs. Brown beef Add taco seasoning to beef Combine creamed corn and corn muffin mix Put a layer of the cream corn muffin mixture (about half) into a small glass baking dish Layer beef on top of corn Layer cheese on top of beef Layer remaining cream corn muffin mixture Bake at 350 F. for 60 minutes (an inserted knife should come out without creamed corn) entree italian chicken Chicken breaded with parmesan cheese, pan fried, and topped with a topped with a tomato confit. 4 Servings Saute shallots in olive oil for about 2-3 minutes Add garlic and stir constantly for another minute Add red pepper flakes and white wine Allow wine to reduce by half Add tomatoes and simmer for about 5 minutes Remove from heat nad allow to cool Whisk together egg and milk and set aside Combine bread crumbs and parmesan cheese and set aside Season chicken strips with salt and pepper Dredge chicken in flour, then egg mixture, then bread crumb mixture Pan fry chicken veal until cooked through Serve with tomato confit (see above) entree italian veal pork Breaded veal topped with a tomato basil sauce. Can also be made with pork chops. 4 Servings Comibine all ingredients Refrigerate until ready to serve Pound veal chops to about 1/4 inch thickness Season with salt and pepper Whisk together eggs and milk Combine bread crumbs, cheese, and nutmeg Bread veal by dredging veal in flour, then dipping in egg mixture, and coating in the breadcrumb mixture Pan fry breaded veal until cooked through Serve with tomato basil sauce

left overs dessert cheesecake Yummy cheesecake. Goes well with cherry pie filling for topping. Recipe includes a crust, but a pre-made crust works well also. 9-inch cheesecake Mix flour, brown sugar, nuts, and butter Press against bottom and sides of 9-inch pie tin Chill for 10 minutes Cream cheese must be soft (room temperature) Mix all ingredients, beat well Pour into crust Bake at 350 F. for 30 minutes Cool Serve with your topping of choice left overs dessert fruit Baked apples with an oatmeal crumble topping. One 8x8 pan, about 9 servings. Peel, core, and cube apples Add lime juice to apples to slow browning Mix Apples with all other ingredients Place in a greased 8x8 baking dish In a food processor, combine the first four ingredients Added butter and pulse food processor just until the butter is distributed Pour contents into a bowl Mix in oats Sprinkle on top of filling Bake apple crips at 350 F. for about 35 minutes Allow to cool for about 15 minutes Serve warm with ice cream left overs dessert fruit pie Apple pie with a crumble topping. Recipe for pastry crust not included (I usually buy a frozen one). One 9-inch pie, 6-8 servings. Peel, core, and cube apples Add lime juice to apples to slow browning Mix all ingredients Put filling in crust Top with crumble (recipe below) Bake at 400 F. for 40 minutes Reduce heat to 350 F. and bake for 45 minutes Cover the pie with aluminum foil if the top starts to brown too quickly Let cool for about an hour In a food processor, combine the first five ingredients Added butter and pulse food processor just until the butter is distributed Sprinkle on top of filling left overs breakfast bread dessert fruit Banana bread or muffins. Also works well with chocolate chips (whole or melted and swirled in) or with a bit of cinnamon. 1 loaf or about 12 muffins Mash bananas Mix all ingredients except flour Add flour and mix just until the mixture comes together Pour into greased loaf pan or muffin tin For bread, bake at 350 for 60 minutes For muffins, bake at 350 for 30 minutes quick dessert fruit Bananas and brown sugar, goes well with ice cream. Doing a flambe on the alcohol in the pan is common with this dish. The flambe does not add anything to the flavor and can be skipped entirely. For liability reasons I will not describe the flambe process here. Pyros can Google it for themselves. 3-4 Servings Quarter the bananas by slicing lengthwise and then in half, set aside Melt butter over low heat Add brown sugar and combine well Cook bananas in brown sugar mixture for about one minute on each side, then remove the bananas and set aside Add cinnamon and increase to medium low heat Wait for brown sugar to begin to bubble Turn off heat, add banana liqueur and rum, and turn heat on again Cook off the alcohol Serve hot brown sugar mixture with bananas and ice cream (you may want to put the ice cream on the side) quick dessert bread fruit Shortcake-like muffins with blueberries and a streusel topping. 8 Muffins Grease or line muffin pan Sift together flour, sugar, salt, and baking powder Combine vegetable oil and egg in a 1 c. measuring cup Fill remainder of measuring cup with milk Add wet ingredients to the dry and mix just until combined Gently fold in blueberries Fill muffin cups to the top Sprinkle topping generously over muffins (recipe below) Bake at 400 F. for 20 to 25 minutes Combine all ingredients in a food processor Pulse just until the largest butter chunks are pea-sized left overs dessert cheesecake Cheesecake. Use a stand mixer, scrape down the bowl regularly to make sure everything is well incorporated. 9-inch cheesecake Double wrap the outside of a springform pan with heavy aluminum foil; line the bottom with parchment paper, greased on both sides Sift together flour, corn starch, and salt In a separate bowl, cream butter and sugar together until it is fluffy and starts to lighten Add vanilla and egg yolks, mix just until incorporated Add flour mixture and mix just until the dough comes together and the flour disappears Chill dough for 15-20 minutes Spread dough evenly across the springform pan, poke a few times with a fork near the center Bake at 350 F. for about 15 minutes Remove crust from oven to cool Reduce heat to 300 F. and add water bath (enough to go 1 inch up the side of a springform pan) Preheat oven to 300 F. with a water bath Mix one of the cream cheese packages, 1/3 c. sugar, and the corn starch until well blended Blend in the other three cream cheese packages, one at a time Add remaining sugar and vanilla, mix well Add eggs one at a time, mixing well after each Add heavy cream and mix only until completely incorporated Spoon the batter over the crust Bake in a water bath for 75 minutes; turn off the oven and open the door for one minute; close the door and leave the cheesecake in the water bath in the oven for another hour Remove cheesecake from oven and water bath and allow to cool to room temperature on a wire rack When cooled to room temperature, refrigerate for 4-6 hours before serving left overs dessert chocolate Brownies with chipotle chile pepper, topped with a cashew and oatmeal crumb topping. About 16 brownies Sift together flour, baking powder, baking soda, and salt Mix in oatmeal, brown sugar, and butter Reserve 1 cup of the crust mixture for the topping Line 8 inch square pan with foil, grease foil Spread non-reserved crust mixture into pan Bake at 325 F. for about 8 minutes Allow crust to cool a bit before adding filling Combined reserved crust mixture and cashews Sift together flour, cinnamon, chipotle powder, and salt Mix in brown sugar Melt chocolate and butter together in a double boiler Mix eggs and butter into flour mixture Add chocolate mixture to flour mixture and mix just until completely combined Pour filling over crust Sprinkle with cashew topping Bake at 325 F. for about 35-45 minutes, until a toothpick inserted in the middle comes out clean Cool to room temperature before serving, about 1 hour left overs dessert chocolate cookie Biscotti cookies with anise and chocolate chips. About 12 large cookies Sift flour, baking powder, and salt Cream sugar and butter Add eggs and ground anise to creamed mixture and mix well Add dry ingredients to creamed mixture Stir in chocolate chips Line cookie sheet with parchment paper Form log on a about three inches across on prepared cookie sheet Bake at 350 F. for 30 minutes Cool for 30 minutes Slice into 3/4 inch thick cookies Lay cookies flat on cookie sheet and bake at 350 F. for 15 minutes left overs dessert chocolate cookie Chewy chocolate chip cookies. About 30 cookies Mix wet ingredients well Mix in flour Add chocolate chips Scoop dough out onto baking sheet in small lumps, leaving plenty of room between each lump of dough Bake at 375 for about 13 minutes (check regularly after 8 minutes) left overs dessert chocolate pie Delicious, rich chocolate dessert. A layer of cream cheese and sugar, a layer of chocolate pudding, and a layer of whipped cream. I usually substitute 2 oreo cookie crusts for the crust in the recipe, it is easier and I prefer the taste. 12 to 18 servings Mix butter, flower, and pecans Press against bottom of 9x13 pan Bake at 350 F. until light brown (10 to 20 minutes) Cool completely Cream cheese must be soft (room temperature) Mix cream cheese, powdered sugar, and 1/2 of whipped topping Spread cream cheese mix evenly over crust Mix puddings and milk thoroughly and allow to thicken for several minutes Spread pudding mix over cream cheese mix Spread whipped topping over pudding mix Garnish with chocolate shavings Refrigerate left overs dessert cheesecake chocolate Cheesecake with chocolate swirls. Use a stand mixer, scrape down the bowl regularly to make sure everything is well incorporated. 9-inch cheesecake Double wrap the outside of a springform pan with heavy aluminum foil; line the bottom with parchment paper, greased on both sides Sift together all flour and salt In a separate bowl, cream butter and sugar together until it is fluffy and starts to lighten Add vanilla and egg yolk, mix just until incorporated Add melted chocolate, and mix until combined Add flour mixture and mix just until the dough comes together and the flour disappears Spread dough evenly across the springform pan Bake at 350 F. for about 15 minutes Remove crust from oven to cool Reduce heat to 300 F. and add water bath (enough to go 1 inch up the side of a springform pan) Preheat oven to 300 F. with a water bath Mix one of the cream cheese packages, 1/3 c. sugar, and the corn starch until well blended Blend in the other three cream cheese packages, one at a time Add remaining sugar and vanilla, mix well Add eggs one at a time, mixing well after each Add heavy cream and mix only until completely incorporated Divide batter roughly in half, adding melted chocolate to half of the batter Spoon the batter over the crust, alternating plain and chocolate spoonfuls, continue adding layers until all batter is in the pan Swirl figure 8 patterns with a knife in the batter just until swirls appear Bake in a water bath for 75 minutes; turn off the oven and open the door for one minute; close the door and leave the cheesecake in the water bath in the oven for another hour Remove cheesecake from oven and water bath and allow to cool to room temperature on a wire rack When cooled to room temperature, refrigerate for 4-6 hours before serving left overs dessert chocolate Chocolate ganache covered with powdered sugar or cocoa. About 25 1-inch chocolate truffles Chop all chocolate into very fine pieces (I use a food processor with pulse). Mix cream and butter and bring to a boil. Strain hot cream/butter mix into chocolate and stir very slowly until all chocolate is melted and mixture is smooth. When chocolate is melted, add Kahlua (and/or coffee) and vanilla. Cool in fridge until it can hold its shape (about 10-20 minutes). Use a pair of spoons to scoop out mixture into roughly 1-inch balls. When mixture is roundish, use your fingers to finish forming it into a ball. As you are forming the ball the mixture will start to melt under your fingers, when you have a rounded ball with melted chocolate on the outside, drop it into powdered sugar and roll it to cover the ball completely. Using tongs, remove ball from powdered sugar and place on wax paper. Repeat until mixture is used up. Refrigerate until solid. You can store the truffles in the refrigerator, but serve them at room temperature. left overs dessert chocolate cake Yummy 2-layer chocolate cake. The frosting goes very well with just about any chocolate cake. I usually have to make a double batch of the frosting. 12 to 18 servings. Cream shortening and add sugar gradually Beat until fluffy Add eggs and continue to beat Add vanilla Sift flour Measure and sift again with cocoa Add cocoa and flour mix alternately with milk Add soda to boiling water When soda is dissolved, add all at once to cake mixture Stir only enough to blend ingredients, makes a very thin batter Pour immediately into 2 greased 9-inch layer pans, or a 9x13 pan Bake at 350 F. for 25 to 30 minutes Let cool before frosting Mix until smooth Spread over cake left overs dessert chocolate Rich, fudgy brownies with a bit of kahlua. Make sure you have milk to go with these. About 16 brownies in an 8x8 pan. Preheat oven to 325 F. Melt chocolate and butter in a double boiler Beat together eggs, sugar, and salt Mix in melted chocolate/butter mixture, kahlua, and vanilla; mix well Sift in flour and mix just until well incorporated Pour batter into greased 8x8 pan Bake at 325 F. for 40-55 minutes, until a toothpick comes out clean Cool for 30 minutes before cutting and serving left overs cookie dessert Cookies with white chocolate chips and macadamia nuts. About 3 dozen cookies Cream butter, brown sugar, and sugar for 5 minutes Beat eggs and vanilla together Add eggs to creamed ingredients and mix for 3 minutes Sift together flour, salt, baking soda Add dry ingredients to creamed ingredients Mix just until the dough comes together Stir in nuts and white chocolate chips just until incorporated Form dough into one ounce balls and place on baking sheet lined with parchment paper Refrigerate for at least one hour Preheat oven to 300 F. about 30 minutes before baking Bake at 300 F. for about 8-12 minutes until lightly browned Let cool on the pan for about 3 minutes, and another 10 on a rack left overs dessert chocolate cookie Oatmeal cookies with chocolate and butterscotch chips. About 30 cookies Sift dry ingredients Cream butter, sugar, brown sugar Mix vanilla, milk, and egg into the creamed mixture Combine dry and wet ingredients and stir just until mixed Add chocolate chips, butterscotch chips, and oats Scoop out heaping tablespoon-sized balls of dough onto a parchment-lined baking sheet, a couple inches apart Bake at 375 for about 10-14 minutes left overs dessert fruit Peach cobbler. Makes a 9x9 pan (about 9 servings) In a food processor, mix flour, sugar, salt, and lime zest Add butter and mix just until crumbly Add just enough water for the dough to start coming together (no more than 2-3 tablespoons, as soon as you start to see clumps you have enough water) Refrigerate dough Prepare filling (recipe below) Grease a 9x9 baking dish Crumble part of the dough (about 1/3) into the bottom of the baking dish Add filling Roll out the rest of the dough and place it over the top of the filling Bake at 375 for 60 minutes (or until dough is cooked through and the top of the crust browns) Let cool for about 15 minutes before serving Cube peaches to about 1/2 inch pieces Combine all ingredients quick dessert fruit Individual peach upside-down cakes. 2 servings Spread butter cubes in 2 6-oz ramekins Add brown sugar Chop peach into small chunks and layer evenly over brown sugar Sprinkle with cinnamon Whisk together flour, sugar, salt, baking powder, baking soda, and salt Whisk together melted butter, buttermilk, and vanilla Combine wet and dry ingredients and mix just until incorporated Pour batter over peaches in ramekins Bake at 350 F. 20 to 25 minutes. breakfast dessert Sweet rolls, great for dessert or breakfast. A family Christmas tradition. Makes about 24 rolls Grease bundt pan Sprinkle chopped pecans on the bottom Put dinner rolls on top of pecans Sprinkle with pudding mix and brown sugar Dot with slices of butter Sprinkle with cinnamon Place in cold oven overnight (put foil or cookie sheet under it to catch anything that spills over during rising) Remove from oven and preheat oven to 350 F. Bake at 350 F. for 25 to 30 minutes Invert pan over serving plate and serve warm (it should not need to cool before inverting) left overs dessert Pumpkin cake with a cream cheese filling. 8-12 slices rolls Beat eggs and sugar until well mixed Beat in pumpkin Sift dry ingredients together Mix dry ingredients into wet ingredients Grease a 10x15 baking pan, line with wax paper, grease and flour paper Spread mixture over wax paper Bake at 375 for 13-15 minutes (top should spring back when pressed lightly with a spoon) Lightly dust a thin towel with powdered sugar Carefully turn cake out onto the towl Dust cake with powdered sugar Roll up towel with cake and let cool Prepare filling When cooled, unroll and spread filling Roll up again and allow to cool completely Wrap in plastic wrap and refrigerate Mix all ingredients well left overs dessert pie Yummy pumpkin pie. You can substitute more honey in place of brown sugar. The crust preparation with egg/baking will seal the crust to prevent sogginess. 2 pies Preheat oven to 350 F. Brush the inside of the crusts lightly and evenly with egg Bake for 5 minutes Mix ingredients very well (preferably with electric mixer) Pour filling into crusts Bake at 350 for 80 minutes (honey makes it bake slowly) Top will swell Done when only the center looks wet and pie jiggles like jello instead of sloshing If in doubt, bake a little longer Let pie cool (uncovered) to room temperature for at least an hour After cooling, cover and refrigerate left overs dessert quick Rice Krispie Treats with with chocolate and Graham Crakers. 9 Bars Melt butter in a sauce pan over medium-low heat Add marshmallows and melt until smooth Remove from heat and allow to cool slightly Pour marshmallows over Rice Krispies in a bowl Add chocolate chips and mix until combined Spread mixture evenly into an 8x8 pan and allow to set left overs dessert cookie Cookies with apricot jam, raisins, and nuts. 48 Cookies Cream butter and cream cheese together Add sugar, vanilla, and salt and mix well Add flour and mix just until combined Divide dough into four balls and refrigerate for one hour Combine all ingredients and mix well On a floured surface, roll dough out into 9 inch circles Spread apricot preserves onto each circle Press one quarter of filling into each circle Cut each circle into twelve wedges Roll each wedge from the wide edge toward the narrow point Refrigerate for 30 minutes Combine egg and milk to make egg wash Brush the cookies with the egg wash Combine sugar and cinnamon and sprinkle over cookies Bake at 350 F. for 15-20 minutes Cool on a rack left overs dessert cake A moist strawberry cake with a cream cheese frosting. A two-layer, 9-inch cake. Stir together cake mix and gelatin Beat eggs, mix with strawberries, vegetable oil, and milk Stir only until well mixed Combine cake mixture with strawberry mixture and mix well Bake at 350 F. for about 28 minutes (a toothpick should come out clean) With an electric mixer, beat cream cheese, butter, and vanilla together Add powdered sugar and mix very well Frost cake, and refrigerate for at least 20 minutes Keep cake refrigerated dessert fruit Shortcake, with easy strawberry glaze. Best served warm in a bowl with milk poured over it. The shortcake is a family favorite, but it is not like the angel food cake most people associate with strawberry shortcake. Makes about 6 servings. Stir together flour, salt, sugar, and baking powder Add vegetable oil and milk Stir only until well mixed Spoon dough into a greased pan Bake at 325 F. for 30 minutes Increase to 350 F. and bake for 15-20 minutes Serve with fruit Optionally add milk and/or whipped cream Slice strawberries and place into bowl Mix strawberries with a few tablespoons of sugar Sprinkle more sugar over strawberries Refrigerate left overs dessert cookie Minty chocolate cookies similar to the ones you buy at your front door. About 4 dozen. Whisk together flour, corn starch, cocoa powder, and salt Cream butter and sugar with mixer Add milk, vanilla, and peppermint to creamed mixture and mix on low Add dry ingredients slowly and mix just until incorporated Shape dough into logs about 1 1/2 inches thick Wrap in plastic wrap and freeze compeltely, about 2 hours When frozen, slice into 1/4 inch thick rounds Bake at 375 for 13-15 minutes until firm around the edges Cool completely Melt butter and chocolate together in a double boiler Coat cooled cookies, using a pair of forks to turn them Place coated cookies on a parchment-lined cookie sheet Freeze cookies left overs dessert chocolate cookie Chocolate cookies with peanuts and caramel. About 30 cookies Cream sugar and butter Add eggs and vanilla Sift dry ingredients separately Add dry ingredients to wet ingredients and mix well Add peanuts, peanut butter chips, and chocolate/caramel chunks Scoop dough out onto baking sheet in small lumps, leaving plenty of room between each lump of dough Bake at 350 for about 13 minutes (check regularly after 10 minutes) left overs dessert chocolate cookie Chocolate cookies baked in a waffle iron with a rich chocolate frosting. Works best with a standard waffle iron (as opposed to Belgian waffle iron). A family favorite for Christmas. About 3 dozen cookies Melt chocolate squares and butter (microwave or double boiler) Mix all ingredients Pre-heat waffle iron Drop a spoonful of dough in each section of the waffle iron Bake for 50-60 seconds Repeat until out of dough Let cookies cool before frosting Melt chocolate chips and butter Mix all ingredients Remove from heat and stir to smooth Apply to cookies left overs dessert cake Yummy chocolate cake (red), with a rich frosting. About 18 servings. Cream shortening and sugar Mix water, food coloring, and 2/3 cup buttermilk separately Add flour, cocoa, salt, and water/coloring mixture to shortening and sugar Beat well Add eggs, remaining buttermilk, and vanilla Beat for 1 minute Mix vinegar and soda and stir into batter by hand, DO NOT BEAT Pour into 9x13 pan, or three 9-inch round pans for layered Bake at 350 F. for 25 minutes Let cool before frosting Combine flour and salt in top of double boiler Add milk gradually Stir continuously while cooking to a thick paste Remove from heat Beat with mixer until smooth Cool thoroughly Add sugar, butter, and vanilla Beat until fluffy Spread over cake

dessert ice cream Caramel-flavored ice cream. About 1 quart Heat milk over medium heat in a medium sauce pan Take 1/2 c. of sugar, and pour about 1 Tbsp into the eggs, mix well Dissolve the remainder of the 1/2 c. sugar in the milk Pour half of the milk mixture into the eggs very slowly, whisking constantly Pour egg/milk mixture into the sauce pan with the remaining milk Heat the egg/milk custard until it coats the back of a wooden spoon Remove from heat (strain if desired to remove any cooked egg bits) Heat heavy cream over low heat, just to a simmer In a medium or large, non-reactive sauce pan, heat 3/4 c. sugar and 3 Tbsp of water over medium heat until the sugar dissolves When sugar is dissolved, turn heat up to high Do not stir, but shake the sauce pan lightly to swirl the contents The sugar will begin to bubble, continue swirling until the mixture turns a light amber color Pour heated heavy cream into the sugar (carefully, it will bubble up a lot) Stir sugar/cream mixture over medium heat until any sugar that seized up has re-dissolved Remove from heat and allow to cool Combine custard and cream/sugar mixtures, add vanilla, cover and refrigerate Freeze in ice cream maker dessert ice cream Cheesecake-flavored ice cream. About 1 quart Beat cream cheese with mixer until smooth Slowly add sugar, then heavy cream, sour cream, then vanilla Cover and refrigerate for a couple hours Freeze in ice cream maker dessert chocolate ice cream Chocolate ice cream. About 1 quart Heat 1 cup of heavy cream with cocoa powder, bring to simmer, stir well until incorporated Remove cream from heat, add semi-sweet chocolate and stir until melted and combined, set aside Bring milk to a simmer with sugar, and salt Temper eggs by adding milk mixture slowly and whisking rapidly When tempered, pour milk and egg mixture back into the sauce pan Heat the custard mixture until it coats the back of a spoon (do not boil!) Remove from heat and pour through a sieve into the cream mixture Add the final cup of cream and cool the custard to about room temperature Add vanilla Cover the custard completely with plastic wrap (to prevent a skin from forming) Cool mixture completely in the refrigerator for a few hours Add kahlua (brings out more of the chocolate flavor, helps keep the ice cream scoopable when it has been in the freezer for more than a few hours) Freeze mixture in an ice cream maker Serve soft from the ice cream maker, or freeze in the freezer for more solid ice cream dessert chocolate ice cream Chocolate ice cream with cinnamon and cayenne. You can use mexican chocolate in place of the semi-sweet, cinnamon, and cayenne if you have it. About 1 quart Heat 1 cup of heavy cream with cocoa powder, bring to simmer, stir well until incorporated Remove cream from heat, add semi-sweet chocolate and stir until melted and combined, set aside Bring milk to a simmer with sugar, cinnamon, salt, cayenne, and coffee Temper eggs by adding milk mixture slowly and whisking rapidly When tempered, pour milk and egg mixture back into the sauce pan Heat the custard mixture until it coats the back of a spoon (do not boil!) Remove from heat and pour through a sieve into the cream mixture Add the final cup of cream and cool the custard to about room temperature Add vanilla Cover the custard completely with plastic wrap (to prevent a skin from forming) Cool mixture completely in the refrigerator for a few hours Add brandy (helps keep the ice cream scoopable when it has been in the freezer for more than a few hours) Freeze mixture in an ice cream maker Serve soft from the ice cream maker, or freeze in the freezer for more solid ice cream dessert ice cream Pumpkin ice cream. 1 1/2 quarts Combine milk, brown sugar, sugar, cinnamon, nutmeg, clove, and ginger over medium heat. Scrape contents of vanilla beans into milk mixture. Stir milk mixture well, disolving the sugar until the milk is heated through. Lightly beat the egg yolks and then temper them by adding a little of the hot milk mixture at a time while whisking continuously. When half of the milk mixture has been beaten with the egg yolks, pour the egg and milk mixture into the sauce pan and return it to the heat. Stir constantly, scraping the bottom of the pan, until the custard begins to thicken and coat the back of a spoon. Remove the custard from the heat, pour about a cup of the custard mixture into a bowl with the pureed pumpkin and mix well to loosen it up. Add the remaining custard to the pumpkin. Add the heavy cream to the pumpkin custard. Refrigerate for at least two hours. Freeze mixture in an ice cream maker dessert ice cream Chocolate ice cream with chocolate chips and almonds. 1 1/2 quarts Combine chocolate chips and chopped almonds Freeze chip and almonds Prepare chocolate ice cream as in original recipe During the final three minutes, add chocolate chips and almonds slowly dessert ice cream Ice cream made with real vanilla bean. 1 quart Split and scrape vanilla bean Put milk, vanilla (including bean), 1/2 c. of cream, and salt in a sauce pan Bring milk, vanilla, and cream to a gentle simmer Mix egg yolks and sugar Temper the egg mixture by adding the heated milk mixture slowly When tempered, pour combined custard mixture into the sauce pan Heat the custard mixture until it coats the back of a spoon (do not boil!) Add the remaining cream and mix well Cool the custard to about room temperature Pour the custard (including vanilla bean) into a bowl and cover with plastic wrap so that the plastic completely covers the top of the custard (to prevent a skin from forming) Refrigerate for at least two hours Remove vanilla bean Freeze mixture in an ice cream maker dessert ice cream Vanilla ice cream. 1 quart Heat milk in a sauce pan over medium low (do not boil) Mix egg yolks and sugar Temper the egg mixture by adding the heated milk slowly When tempered, pour combined custard mixture into the sauce pan Heat the custard mixture until it coats the back of a spoon (do not boil!) Cool the custard to about room temperature Pour the custard into a bowl and cover with plastic wrap so that the plastic completely covers the top of the custard (to prevent a skin from forming) Refrigerate for at least two hours Add cream and vanilla Mix well Freeze mixture in an ice cream maker dessert ice cream topping Home-made whipped cream. Easist if using an electric mixer. For flavored whipped cream, replace 1 tsp of the vanilla with the extract of your choice. 1 1/2 cups Chill a mixing bowl. Combine all ingredients and whip to stiff peaks. Watch carefully, whipped cream can go from soft peaks to overmixed in less than 30 seconds.