Recipe by Cook.
Ben Master
David Goldberg
David Grunwald
Keith Bocian
Marilyn Augustine
Melissa Cheng
Entrée
Ben's Famous Cheesebread
By Ben
Master Food Amount
Ben's Special Dough 1
mozzarella some
cheddar a
bit less than mozzarella
onion powder optional
basil some
oregano some
garlic salt some
Heat oven to 450F if cooking on top rack, otherwise to
a lower temperature.
Spread the dough until thin.
Add a light coating of equal amounts of garlic salt, oregano,
basil, and optionally onion powder. If you put too little, it will still be
okay. If you put too much, it will taste bad.
Add a coating of a mixture of mozzarella and cheddar,
with more mozzarella than cheddar.
Roll it up, with the cheese and spices inside. Pinch the
ends.
Cook for 15 minutes or until the middle is no longer doughy.
Ben's Famous Pizza
By Ben
Master Food Amount
Ben's Special Dough 1
cheddar some
mozzarella a
bit less than cheddar
Ben's Special Pizza
Sauce 1
Heat the over to 450F. Remember that the bottom rack cooks
faster! Also, remember to be sensitive to your oven. Sometimes one side cooks
faster than another.
Spread the pizza dough.
Bake just the dough for a few minutes. I usually bake
it for 3.5 minutes.
Spread on the sauce, toppings, and cheese. Bake for just
a few more minutes. I
Page 1 of 50
Entrée
Ben's Special Dough
By Ben
Master Food Amount
honey 1/4
cup
water 2
cups very hot, not boiling
flour 3-4
cups more
flour 2
cups
yeast 2
packets (check the date)
olive oil 1
cup
Feeds 4 pizzas.
Mix very hot water, honey, and yeast. Remember to check
the expiration date of the yeast.
Add olive oil and flour.
Mix for 10 minutes! This is very important. You need to
do this for a full 10 minutes even if it looks mixed.
Add 3-4 cups more flour, mixing with hands until doughy.
Add still more flour until the dough does not stick on your hands on touch.
Let the dough rise for at least an hour before starting
to cook pizza. Ideally, let the dough rise for an hour, punch it, and let it
rise again untouched for another 1.5-2 hours.
Page 2 of 50
Entrée
Ben's Special Pizza Sauce
By Ben
Master Food Amount
parsley most
(1)
olive oil 2
tablespoons
Pomi crushed tomatoes 1
box
lemon juice a
bit of
garlic salt a
bit less than parsley (2)
sugar a
bit less than parsley (2)
basil less
than garlic/sugar (3)
oregano less
than garlic/sugar (3)
onion powder optional,
less than basil/oregano
Eternal Dilemma: Too much of either garlic salt or sugar
is not good but they can be used to counteract each other. The paradox lies
in the fact that garlic salt is the source of all the flavor.
Turn heat to low. It's not vital to heat the sauce but
it helps it mix.
Start with Pomi. If you can't get Pomi, you can use any
tomato base, but it's better to have something chunky and not watery. And of
course, Pomi is the best.
Add olive oil, lemon juice, parsley, garlic salt, sugar,
oregano, basil, and optionally onion powder.
Taste with mozzarella so you can contrast.
Ben's Stir Fry
By Ben
Master Food Amount
garlic
soy sauce
onion
olive oil
cashews
pineapple chunks drain
and save the juice
carrots
broccoli
snow peas
mushrooms
chicken breast
Soak raw chicken in thin strips in soy sauce. Fry garlic
in plentiful oil at medium-high heat. Add meat and cashews and some pineapple
juice. When meat is no longer pink, add carrots and broccoli/ snow peas, and
add more soy sauce. Add onions and mushrooms, then pineapple chunks.
Page 3 of 50
Dessert
Chocolate Fudge Upside Down Cake (Southern Recipe)
By Ben
Master Food Amount
Cocoa 1/4
cup
sugar 1/2
cup
walnuts 1/2
cup chopped
baking powder 1
teaspoon
water 5/4
boiling
salt 1/4
teaspoon
flour 1
cup
milk 1/2
cup
butter 1
tablespoon
Cocoa 1.5
tablespoons
brown sugar 1/2
cup
sugar .75
cups
Yum!!!!! Cream sugar and butter together, then add 1/2
cup milk. Add flour, salt, baking powder,1-1/2 Tablespoon cocoa and mix well.
Pour into iron skillet that has been slightly greased or sprayed. Sprinkle with
nuts (optional).
Mix together 1/2 cup sugar, 1/2 cup brown sugar, 1/4 cup
cocoa, and 1-1/4 cup boiling water and pour over batter in skillet. Bake at
350º oven for 30 minutes. Let cool in pan until warm and spoon from skillet.
Top with vanilla ice cream. Serves 6
Page 4 of 50
Vegetable
Alu Gobhi
By David
Goldberg Food Amount
Cauliflower 1
lb cut into 1" florets
Russet potatoes 1
lb peeled & cubed
chili powder 1
tsp
ginger root 4
tsp grated
tomatoes 2/3
cup chopped
green chili 2
chopped
salt
yogurt 2
tbsp
cilantro 3
tbsp
garam masala 1
tsp
vegetable oil 2
tbsp
turmeric 1/2
tsp
Combine the chili powder, turmeric, ginger, tomato, green
chili, salt, and yogurt in a small bowl. Mix well. Grease a saucepan liberally
with oil. Put the washed potatoes and cauliflower in the pan and cook over low
heat for about fifteen minutes. Stir in the cilantro leaves and cook, uncovered,
until the excess moisture has evaporated and the potatoes are cooked. Sprinkle
with garam masala and it is ready to serve.
Page 5 of 50
Entrée
Baked Ziti
By David
Goldberg Food Amount
parmesan
oregano
ziti 1.5
boxes
basil
zucchini 1
yellow squash 1
mushrooms 1
box
onion 1
medium
green pepper 1
mozzarella 1
cup shredded
tomato sauce 2
cans
ground beef 1
lb (optional)
ricotta cheese 1
cup
Preheat oven to 350. Cook the ziti (I recommend rinsing
:) Chop the vegetables and sautee them. Place one layer of ziti onto a baking
dish. Add 1/4 of the ricotta and mozzarella cheese and sprinkle parmesan on.
Add 1/2 the vegetables (and beef) on top. Add 1/3 of the tomato sauce. Sprinkle
on basil and oregano. Add another 1/4 of the ricotta and mozzarella cheese and
sprinkle on more parmesan. Add another layer of ziti. Add the rest of the vegetables
and another 1/3 of the tomato sauce on top. Sprinkle on basil and oregano. Add
another 1/4 of the ricotta and mozzarella cheese and sprikle more paresan. Add
a final layer of ziti. Add the rest of the cheese (sprinkling parmesan) and
then the rest of the tomato sauce. Sprinkle Basil and Oregano on top. Place
in oven and cook for 30 minutes. Serves 6.
Page 6 of 50
Entrée
Blackened Mackeral
By David
Goldberg Food Amount
onion powder 2
white pepper 1
ground red pepper 1
ground black pepper 1
salt 2
garlic powder 2
butter 2
sticks
mackeral filets 2
per person
paprika 2
Note that instead of the spices above mentioned, you can
look for a jar of "Cajun Magic" at the supermarket. Melt the butter place into
a bowl. Mix the spices in the ratios mentioned above and put a liberal amount
into a bowl (in multiple bowl if cooking a lot of fish - about 1 bowl/3 filets).
Use iron skillet if possible, otherwise use a metal frying pan that gets really
hot (i.e. keith's thing wouldn't do because it doesn't get hot enough). Put
high flame under skillet. Once skillet is very hot, dip the mackeral into the
melted butter and then dip both sides of the mackeral in the spices and place
on skillet. Fit as many filets on the pan as you can. Cook for about 5 minutes
on one side and 3 minutes on the other. Note: this creates a *huge* amount of
smoke, so I recommend cooking with a fan and all the windows open. Also, your
smoke alarm may well go off.
Page 7 of 50
Entrée
Chana Masala a la Sanjiv and David
By David
Goldberg Food Amount
ginger 1"
cut peeled, thin strips
paprika 1/4
tsp
chili powder 1/4
tsp
onion powder 2
tbsp
green pepper 1
sliced
tomatoes 1
sliced
turmeric 1/4
tsp
garlic 3
cloves
onion 1
medium, thinly sliced
sugar 1/2
tsp
bay leaves 1
salt 1/2
tsp
cloves 3
cardamom 3
green pods
chickpeas 16
oz
Cinnamon stick 1/2
lemon juice 2
tsp
water 16
oz
vegetable oil 1
tbsp
coriander 1/2
tsp
cilantro 2
tsp
Heat heavy-bottomed pan, and add 1 T. canola oil. Add
2 T. crushed green cardamaom, crushed cloves, bay leaf, and cinnamon stick.
Roast about 1 minute. Add onions, cook until brown, then add sliced ginger and
crushed garlic. Cook until brown, then add tomatoes, chick peas, green pepper,
and 16 oz. water. Add onion powder, red chili powder, paprika, turmeric, coriander,
sugar and salt. Cook 5 to 7 minutes, covered. Add ground fennel and cilantro.
Coook uncovered 2 minutes. Add lemon juice, remove from heat, cover, and let
sit. Serve.
Page 8 of 50
Entrée
Chicken Korma
By David
Goldberg Food Amount
garlic 2
tsp
vegetable oil 4
tbsp
onion 1
medium
raisins 2
tbsp
Korma sauce
garam masala 4
tsp
light cream 3/4
cup
ginger 2
tsp
cashews 6
oz
yogurt 1
cup
chicken breast 2
lbs 1" cubes
Rub the ginger and garlic on the chicken. Pour yogurt
over the chicken so that it is coated. Add 1/2 of the garam masala and mix everything
one more time. Marinate this as long as possible (ideally overnight).
The Korma:
Heat the oil over a low heat in a pan. Finely slice the
onion and add to the oil. Stir the onions without letting the onions brown and
stir for about 5 minutes. In a blender, blend the cashews and the cream until
it forms a paste. Add the sauce to the chicken and let it all cook for 10 minutes.
Add teh raisins, cashew paste, adn the rest of the garam masala. Bring to a
boil. Adjust the seasoning and salt
Chicken Korma Sauce
By David
Goldberg Food Amount
garlic 1
tsp
garam masala 1
tsp
chili powder 1/2
tsp
coriander 3
tsp
kastoori methi (dried
2 tsp
onion 1
vegetable oil 3
tbsp
yogurt 20
ml
ginger 1
tsp
turmeric 1
tsp
Slice the onion. 1 T. of oil in the pan, and saute over
a medium heat until golden brown. Put onions in a blender and add the yogurt.
Blend into a fine paste. Put the rest of the oil in the pan. Crush the garlic
and ginger together, add to the pan, and saute until golden brown. Add a little
water, turmeric, coriander, cumin, and chili powders. Stir for 30 seconds and
add the fried onion paste, salt, and a tablesppon of water. Let this cook for
about 5 minutes. Add garam masala and kastoori methi. Adjust the seasoning and
place aside.
Page 9 of 50
Entrée
Chicken Teriyaki
By David
Goldberg Food Amount
teriyaki sauce
zucchini 2
green onion(scallions)
mushrooms 6-
chicken breast 1.5
lb.
Cube the chicken. Place in bowl and add 1/4 bottle of
teriyaki sauce. Cover bowl and shake (or just mix) until teriyaki sauce is well
mixed with chicken. Let sit for at least 1/2 hour. Chop zuchinni into slices,
then quarter the slices. Chop scallions and mushrooms. Add some oil to a pan
and add the Zuchinni and marinated chicken. Cook over medium flame. Let cook
for about 5-10 minutes (until little pink remains on chicken) then add the rest
of the vegetables and another 1/4 bottle of teriyaki sauce. Stir together and
cook another 10-15 minutes (until chicken and zuchinni are fully cooked). Serves
4. (I prefer McCormick Golden Dipt Ginger-Teriyaki marinade)
David's Stir Fry
By David
Goldberg Food Amount
turmeric
green pepper 0.5
mushrooms 10
oz.
onion 1
medium
zucchini 1
snow peas 1/4
lb.
cashews Handful
coriander
salt
ground beef 1
lb.
red pepper 1
cumin seeds 8
or so
Chop the Zuchinni and put it in a frying pan with some
oil and cook over medium flame. Cook for about 5 minutes then add the beef.
Cook for another 5 minutes then add chopped onion. Cook for another 5 minutes
then add remaining vegetables (chopped) (you may need to add a little more oil
at this point). Add cumin seeds, red pepper, salt, coriander, and turmeric to
taste (and color!). After about 5-10 more minutes (when there is no pink left
in the meat), add the cashews and a little more oil. Taste at this point and
add more spices as appropriate. Cook for a 5-10 more minutes (until cashews
are dark brown). Serves 4-5
Page 10 of 50
Entrée
GoldBergers
By David
Goldberg Food Amount
pepper 1
tbsp
soy sauce 3
tbsp
garlic powder 1
tbsp
Rosemary 2
tbsp
ground beef 1
lb
Note, I never really measured the amounts I put in, but
I believe this is the right
Goldberg's Home Fried Cookin'
By David
Goldberg Food Amount
broccoli 2
stalks
ground beef 1
lb
cheddar 1
cup shredded
potatoes 6
medium-sized
garlic salt
garlic powder
ground black pepper
tobasco sauce
Peel and cube the potatoes. I recommend boiling the potatoes
for a short time - not long enough so that they're completely cooked, but long
enough so that it is easier to put a fork through them. This cuts down on the
cooking time considerably. Chop the broccoli into florets (I think that's the
word -- basically into little pieces). Place a liberal amount of oil in pan
and add potatoes on a medium heat (make sure all the potatoes get oil on them).
Throughout cooking, periodically add Garlic Salt, Black pepper, Powdered Garlic,
and Tobasco Sauce. Cook the potatoes for about 10 minutes, then add the beef
(and probably more oil by this point). Cook about 5 minutes and then add broccoli.
Cook 10-15 more minutes (beef and broccoli should be cooked and potatoes should
not be hard) then add the cheese and cook for about 3-5 more minutes, mixing
the cheese in. Serves 4-5.
Page 11 of 50
Vegetable
Goldie's Garden Salad
By David
Goldberg Food Amount
tomatoes 4
croutons
celery 3
stalks
red pepper 1
(or use an orange pepper)
cucumbers 2
romaine lettuce 1
head
green pepper 2
Peel cucumbers. Chops everything (but the croutons of
course) and add everything into one big bowl and toss. Add your favorite salad
dressing. Serves 4-6.
Kadhai Chicken
By David
Goldberg Food Amount
tomatoes 1
chopped
cilantro to
garnish
onion 1
large cut into 1" pieces
water
salt to
taste
tomato-based curry 1/2
cup
garlic 1
tsp
ginger 1
tsp
vegetable oil 1tbsp
+ 1 tsp
red chilies 4
coriander seeds 2
tsp
chicken breast 1lb
garam masala 1
tsp
Cut chicken breast into 1 inch pieces. Crush red chilies
and coriander seeds together in a mortar and pestle. Heat 1 T. of oil in a pan
or sauce pot. Crush ginger and garlic together into a paste and add to the pan.
Sautee until light brown. Sitr in the crushed spices. Add the chopped tomatoes
and saute until tomatoes are tender. Add chicken pieces and saute for about
4 minutes, stirring occasionally. Add curry and cook for 5 more minutes. Add
salt, garam masala, and a little water to cover chicken pieces. Cover and simmer
until chicken is cooked and gravy is thick (adding corn starch, if necessary).
In a separate pan, saute onions and green pepper in 1 t. of oil until tender.
Add to chicken with cilantro and garnish.
Page 12 of 50
Vegetable
Kuchumbar Salad
By David
Goldberg Food Amount
Sweet Chutney 1
tbsp
tomatoes 1
lemon juice 1
tbsp
green pepper 1/2
red onion 1/2
cucumbers 1
cilantro chopped
Chaat Masala 1
tsp
chickpeas 1/2
cup
Peel cucumber. Dice cucumber, tomatoes, green pepper,
and onion into 1/2 inch pieces. Mix all vegetables with lemon juice, chaat masala,
chopped cilantro, chick peas and sweet chutney. Toss together and serve cool.
Saag
By David
Goldberg Food Amount
cumin seeds 1
tsp
garlic 2
cloves coarsely chopped
ginger 1
inch piece
tomato puree 2
tbsp
garam masala 1
tsp
onion 1
medium
vegetable oil 3
tbsp
turmeric 1
tsp
coriander 1
tsp
spinach 20
oz Frozen
light cream 4
tbsp
Defrost spinach. Put onion, garlic, and ginger into a
blender with a little water and blend to a paste. Heat oil in a pan, add cumin
seeds, as soon as they crackle, add the paste from the blender and let this
turn golden-brown over medium heat. Add turmeric and the spinach. Stir for 5
minutes and add the coriander and tomato puree. Let the spinach cook for about
20 minutes on medium heat and then add garam masala and the light cream to finish
the dish.
Page 13 of 50
Entrée
Taco casserole
By David
Goldberg Food Amount
refried beans 2
cans
avocado 1
salsa 1
medium-sized jar
shredded cheese 1
cup
ground beef 1
lb
nacho cheese ortilla
chips
Bisquick (or some other
1 cup
Preheat oven to 350. Mix baking mix, refried beans, and
2 cups water in a bowl (I may have the ratio of baking mix to water off -- I'll
correct later if so). Spread that on the bottom of a baking dish. Cook the beef
and then layer on top of the previous mixture. Chop the avocado and layer on
top of the beef. Pour the jar of salsa over the avodado, then add the cheese.
Finally, crush the tortilla chips and add 1 cup as the final layer. Place in
the oven and cook for 45 minutes or until the bottom of the pan has become a
nice crust. Serves 6.
Page 14 of 50
Dessert
Amaretto Flan
By David
Grunwald Food Amount
condensed milk 2
cans
milk same
2 cans as condensed milk
eggs 8
vanilla 1
tsp
salt 1/4
tsp
strawberries 3
to 4 pints (optional)
oranges 6
to 8 peeled and cut into
sections(optional)
almond extract 1
tsp
sugar 1
1/2 cups
Amaretto 1
tbsp
Preheat the oven to 325 degrees.
To make the caramel, heat the sugar in a medium sized
skillet over medium heat. When the sugar begins to melt, reduce the heat to
low and continue cooking until the sugar has melted and browned. Spoon or pour
the caramel over the bottom of a 3 quart oval baking dish and tilt the dish
so that caramel spreads evenly around the sides. The caramel hardens as it cools,
so work quickly. In a bowl whip the eggs gently until smooth and then add the
condensed milk, fresh milk, vanilla, almond extract, salt and Amaretto, and
whisk until smooth. Strain the mixture through a sieve in the caramel-coated
baking dish. Set the mold in a larger pan of warm water. The water must reach
half the depth of the mold. Cover the flan loosely with foil to prevent it from
overbrowning.
Bake for 1 1/2 hours until the center feels just firm
when pressed. Remove from the water bath and allow to cool. Chill in the refrigerator
until serving.
Unmold by placing a large decorative platter over the
mold, and using both hands, flip the mold over onto the platter. Remove the
mold and decorate the flan with orange sections and strawberries.
Yield: 16 to 20 servings
Page 15 of 50
Entrée
Chicken Kiev
By David
Grunwald Food Amount
Melissa Cheng
salt 1/2
tsp
bread crumbs 2
cups
butter 1/2
cup
chicken breast 8
basil 1
tsp
garlic 2
cloves finely chopped
green onion(scallions) 1/4
cup
oregano 1
tsp
white wine 1/4
cup
Preheat oven to 375F.
Mix garlic, basil, oregano, and salt with bread crumbs
and place on a large plate.
Melt 1/4 cup butter. Dip each chicken breast (or thigh)
in the melted margarine, roll it in bread crumbs, and place in shallow baking
pan.
Bake near center of oven for 25 minutes or until fully
cooked.
Melt the remaining 1/4 cup butter. Mix in wine and
green onions.
Pour sauce over chicken.
Return chicken to oven for 3-5 minutes or until sauce
is hot.
Chicken Marsala
By David
Grunwald Food Amount
Melissa Cheng
chicken thighs
Marsala cooking wine 1
cup
butter a
little bit
flour
Roll the chicken breast in flour then fry the chicken
breasts and set aside. Raise the heat to high. Put a little butter in the pan
and then pour in the cup of marsala. Let it boil away for about 30-60 seconds
then lower the heat and put the chicken back in. Simmer for a few minutes and
serve. (Keith needs his own chicken breasts)
Page 16 of 50
Entrée
Chicken Paprika
By David
Grunwald Food Amount
onion 2
medium chopped
water 1/2
cup
paprika 2
tbsp
salt 1
tsp
instant chicken bouillon 1/2
tsp
pepper 1/4
tsp
olive oil 2
tablespoons
green pepper 1
cut into strips
chicken thighs
Cook chicken in oil over medium heat until brown on all
sides. Remove chicken. Cook and stir onions and garlic in oil until onions are
tender; drain fat from skillet. Stir water paprika, salt, bouillon(dry), and
pepper into skillet. Add chicken. Heat to boiling; reduce heat. Cover and simmer
20 minutes. Add green pepper; cover and simmer till peppers are soft/crisp to
taste.
Chicken Parmegiana
By David
Grunwald Food Amount
Melissa Cheng
Italian bread crumbs 1
cup
pepper 1
pinch
salt 1
pinch
chicken breast
eggs 2
olive oil 1/2
cup
marinara sauce 2
cups
mozzarella 1
package
parsley 1
pinch
1) Beat eggs in small mixing bowl. In a separate bowl
mix flour, salt and pepper. Dump some seasoned breadcrumbs in another bowl.
2)Dredge chicken in flour, eggs, breadcrumbs.
3) Fry chicken until golden brown. And then transfer to
paper towels to absorb grease.
4) Preheat oven to 350F. Cover chicken with sauce and
cheese and bake for 10
Page 17 of 50
Entrée
Claudia's Chicken (Barbeque Chicken)
By David
Grunwald Food Amount
soy sauce 1/3
cup
garlic 2
cloves pressed
white vinegar 3
tbsp
chicken drumsticks(or
wings) 2 lbs
ginger 1
tsp
brown sugar 3
tbsp
sugar 3
tbsp
chicken broth 1/2
cup
Marinate 2 hours Bake at 350 1 1/2 hours baste often
Crepes Suzette
By David
Grunwald Food Amount
milk 1
cup cold (or a little more)
powdered sugar
eggs 2
Grand Mariner 1
tbsp
sugar 2
tbsp granulated
flour 1cup
sifted
butter 2
tbsp melted
salt pinch
Mix everything. Cook crepes in a buttered pan. Keep warm
in a 180-200 degree oven, sprinkling powdered sugar on each crepe. Sprinkle
with more Grand Mariner, turn out the lights and flambe.
Page 18 of 50
Entrée
Lemon Chicken
By David
Grunwald Food Amount
chicken broth 1/4
cup
salt 2
tsp
flour 2
cups
lemon juice 2
cups
chicken breast
pepper 1
tsp
lemon 2
thinly sliced
paprika 2
tsp
brown sugar 1/4
cup
lemon extract 1
tsp
grated lemon zest 2
tbsp
1) Combine chicken pieces and lemon juice in a bowl just
large enough to hold them comfortably. Cover and marinate in the refrigerator
overnight, turning occasionally.
2) Drain chicken thoroughly and pat dry. Fill a plastic
bag with flour, salt, paprika and black pepper, and shake well to mix. Put 2
pieces of chicken into the bag at a time and shake, coating completely. 3) Preheat
the oven to 350F. 4) Fry chicken until browned and crisp. 5) Arrange the browned
chicken in a single layer in a large shallow baking pan. Sprinkle evenly with
lemon zest and brown sugar. Mix chicken broth and lemon extract together and
pour around chicken pieces. Set a thin lemon slice on top of
Lemon Mustard Chicken
By David
Grunwald Food Amount
salt 1/2
tsp
chicken breast 6
halves
tarragon 1
tsp
lemon juice 3
tbsp
dijon mustard 3
tbsp
butter 1/4
cup
Preheat oven to 375F. Place chicken in a shallow baking
pan. In a small saucepan, melt margarine. Stir in mustard, lemon juice, tarragon
and salt. Pour over chicken. Bake Chicken for 45 minutes or until cooked through.
Spoon sauce from pan over chicken.
Page 19 of 50
Entrée
London Broil
By David
Grunwald Food Amount
flank steak
Italian dressing (wishbone)
Marinate flank steak for a few hours in italian dressing.
Broil on both sides for 13 minutes (or until done)
Meat B alls
By David
Grunwald Food Amount
Melissa Cheng
salt 1
tsp
pepper 1
dash
evaporated milk 2/3
cup
butter 2
tbsp
bread crumbs 1/4
cup
ground beef 1
lb
Combine the first 5 ingredients. Shape into 12 meat balls
(a scant 1/4 cup each) or 36 small meat balls, about 1 tablespoon each. Melt
the butter in a skillet. Brown the meat balls in the butter. Serve with some
sort of sauce.
Page 20 of 50
Entrée
Meat Balls Stroganoff
By David
Grunwald Food Amount
Melissa Cheng
lemon juice 2
tbsp
garlic salt 1/4
tsp
evaporated milk 1
cup
pepper 1/8
tsp
Worcestershire Sauce 1
tsp
flour 1/3
cup
can sliced mushrooms 1
meat balls
water 1
cup
Prepare Meat Balls.
Drain mushrooms, saving liquid. After meat balls are browned,
push to side of skillet, add mushrooms and brown over medium heart, stirring
occasionally. Add enough water to the mushroom liquid to make 1/2 cup; pour
this liquid and tomato sauce over the meat balls. Bring to a boil, cover skillet,
reduce heat and simmer for 15 minutes. Remove from heat. Sprinkle in the flour
a little at a time, stirring constantly to blend. Add pepper, garlic salt, evaporated
milk, water and worcestershire sauce in that order, stiring constantly. Return
to low heat and cook until sauce is thickened, about 3 to 5 minutes. Add lemon
juice and serve
Noodle Kugle
By David
Grunwald Food Amount
eggs 6
sour cream 1
pt
sugar 1
cup
butter 1/2
lb melted(reserve 5 tbsp)
medium or wide Egg
1 lb
corn flakes 2
heaping cups
cream cheese 3/4
lb
lemon 1
(rind and juice)
Boil noodles.
Beat eggs, add sugar, melted butter, sour cream,
mashed cream cheese, lemon
juice & rind.
Combine with noodles. Pour into large well buttered
baking dish. Spread topping
(slightly crumbled corn flakes, reserved melted butter
+ sugar and cover with
aluminum foil & place in refrigerator overnight.
Can be frozen at this point. Bake
for one hour in 350F oven. Remove foil for 2nd half
hour.
Page 21 of 50
Entrée
Pepper Crusted Steak
By David
Grunwald Food Amount
parsley 1
tbsp
garlic powder 1
tsp
seasoned salt 1
tsp
flank steak
pepper 1
tbsp. Coarsely ground
Combine pepper, salt, garlic powder and parsley and
press firmly into all sides of
the steak. Coat the George Forman Lean Mean Fat-Reducing
Machine with
cooking spray and preheat for 5 minutes. Grill the
steak for 7-8 minutes or
according to your preference. To serve slice thinly
across the grain.
Pepper Shrimp
By David
Grunwald Food Amount
oregano 1
tsp
garlic 2
cloves minced
shrimp 2lbs
medium peeled and
lemon juice 1
tbsp
parsley 1/2
cup chopped
olive oil 1/2
cup
pepper 2
tsp
salt to
taste
dry mustard 1
tsp
dried chervil 1
tsp
tomato sauce 1
8oz can
red wine 1/2
cup
1) In a bowl, whisk together the wine, tomato sauce,
chervil, lemon juice, mustard,
oregano,salt and pepper.
2) Heat the oil in a skillet and cook the minced
garlic over medium heat for 1 minute.
Add the tomato sauce mixture and bring to a boil,
then lower the heat and simmmer
the mixture, stirring occasionally, for 10 minutes.
3) Remove from heat and set aside to cool for 5 minutes.
Stir in chopped parsley.
4) Place the shrimp in a single layer in a nonmetal
baking dish. Pour the sauce
over the shrimp and marinate for 3 hours at room
temperature or overnight in the
refrigerator.
5) Preheat the broiler. Broil the shrimps about 6
inches from the heat for 10 minutes
Page 22 of 50
Entrée
Sloppy Joe
By David
Grunwald Food Amount
Melissa Cheng
water 1
cup
pita bread
ground beef 2
lbs
onion 1
large(or more)
tomato sauce 16oz
can
macaroni 2
cups
mozzarella a
little shredded
1) Brown 2lbs ground meat. When cooked set aside. 2) Chop
large onion or more in left over grease. 3) Add 2 cups elbow macaroni. Mix with
browned onion. 4) Add water and tomato sauce. 5) Put cooked meat in and simmer
till macaroni is soft and ready to eat. 6) Mix in a little mozzarella to taste.
7) Serve with pita bread.
Spanish Chicken
By David
Grunwald Food Amount
butter 1/4
cup
chicken legs(drums
+ thigh) 4-6
rice 1
cup
peeled tomatoes 1
large can
paprika to
taste
pepper to
taste
salt to
taste
onion 1
large sliced
Season chicken pieces with salt, pepper and paprika. Heat
butter, add onion and brown. Add chicken and brown lightly, cover and cook slowly
for 20 minutes. Add peeled tomatoes and rice. Cover and cook for 30 minutes
or until rice is soft.
Page 23 of 50
Vegetable
Spinach with Pine Nuts
By David
Grunwald Food Amount
olive oil 1/4
cup
spinach 10
oz defrosted package
pine nuts 1/4
cup
garlic 1
large clove peeled and cut in half
lengthwise
salt 1
teaspoon
Heat the olive oil over moderate heat until a light haze
forms above it. Add the garlic and stirring constantly cook for 1-2 minutes.
Remove the garlic with a slotted spoon and discard it. Add the pine nuts to
the remaining oil and cook for 2 or 3 minutes or until they are slightly brown.
Add the spinach and salt and toss together. Taste for seasoning and serve at
once.
Sunday Beef Kebabs
By David
Grunwald Food Amount
green pepper 1
cut into 1 inch pieces
wooden skewers 8
mushrooms 8
honey 2
tbsp
ground ginger 1/2
tsp
garlic 1
tbsp
cherry tomatoes 8
sirloin 1
lb.
pineapple chunks 1
cup
soy sauce 1/4
cup
Thread the meat onto 4 skewers. Thread the pineapple,
tomatoes, green pepper and mushrooms onto 4 skewers, alternating each. In a
small bowl, mix the soy sauce, honey, ginger and garlic. Brush the sauce over
the beef and vegetables. Place the beef skewers on the grill and cook for 5
minutes. Add the vegetable skewers and grill for an additional 3-4 minutes.
Page 24 of 50
Misc
Black bean/Tomato Salsa
By Keith
Bocian Food Amount
Marilyn Augustine
cumin 1
tsp
cilantro to
taste
red onion 1/2
medium
lemon 1/2
- 1 squeezed for juice.
black beans 2
15.5 oz cans
tomatoes 3-4
medium or 15.5 oz can diced
salt 1
tsp
corn rewarmed
frozen
garlic a
couple cloves
jalepeno pepper only
put a little in if its really hot
Mix the ingredients in a bowl. Add the seasonings and
spices after the beans, tomatos, onion, garlic, and corn.
Chili
By Keith
Bocian Food Amount
garlic 4
cloves
black beans 5
cups or 2 15 oz cans
butter about
1 tbsp
onion 1
large, diced
kidney beans 5
cups or 2 15 oz cans
canned tomatoes stewed,
15 oz
red pepper flakes to
taste
chili powder lots
bay leaves 2
pepper one
red or green diced
corn 1
can or equivalent frozen or fresh
beer about
1 1/2 cups (or add wine)
Melt butter in a pot and saute onions and garlic. Drain
beans. Add beans, tomatoes and spices and beer or wine to onions. Cover and
simmer for about half an hour. About five minutes before serving, add corn,
peppers, and cilantro, lemon juice, or walnuts if desired. Continue simmering
until vegetables are just done. Add cheese on top if desired. Serve with cornbread.
Page 25 of 50
Misc
Corn bread
By Keith
Bocian Food Amount
Marilyn Augustine
vegetable oil 1/2
cup
milk 2
cups
eggs 2
whole or 4 whites
baking powder 4
tsp
sugar 1
cup
corn meal 1
1/2 cups white
flour 2
1/2 cups all purpose
vanilla lots
Makes 13x9 inch pan (halve recipe to make a square pan)
Heat oven to 400o F. Grease pan. Combine dry ingredients,
stir in everything else until just moistened. Pour into pan and bake 20 to 25
minutes or until light golden brown and toothpick inserted in center comes out
clean.
Couscous salad
By Keith
Bocian Food Amount
red onion 1
Feta Cheese optional
red pepper flakes optional
parsley 1/2
bunch
olive oil 6
tbsp
chickpeas 2
15 oz cans
olives 1
15oz can
green pepper 1
tomatoes 2
large
couscous 2
cups
red pepper 1
Cook the couscous (ratio is a little more than 1.5 water
: 1 couscous), being sure to fluff it with a fork while it's cooking.
Chop the tomatoes, onion, peppers, and olives and add
them and the chickpeas to the couscous and mix well. Add the olive oil, chopped
parsley, and red pepper flakes and feta if desired. Mix well then serve.
Page 26 of 50
Soup
Cream of Mushroom Soup
By Keith
Bocian Food Amount
white wine 3
tbsp, dry, optional
mushrooms 1/2
lb. Sliced (with stems)
paprika 1/8
tsp
salt 1/2
tsp
nutmeg 1/8
tsp optional
bay leaves 1/2
cloves 2
or 3
onion 1
small
milk 1/2
cup
flour 1
1/2 to 2 tbsp
parsley 2
tbsp shredded
onion 1/4
cup sliced
celery 1/2
cup chopped
water 2
cups
butter 4
tbsp
Saute mushrooms in 2 tbsp butter until they begin to color.
Add water, celery, sliced onion and parsley. Simmer, covered, 20 minutes.
Meanwhile, melt 2 tbsp butter over low heat. Add flour
and blend over low heat for 3 to 5 minutes. Stir in milk slowly (milk may be
scalded, but it should be cooled before adding). Add the onion studded with
cloves, and the bay leaf. Cook and stir until thickened and smooth. Place in
a 350 degree oven for 20 minutes to cook.
Drain the vegetables, reserving the stock. Blend or put
them through a food chopper (Leave a few chunks). When milk sauce is cooked,
strain into the empty soup pot. Add Liquid from vegetables slowly and cook until
soup just reaches a boil. Add the ground vegetabls. Heat but do not boil. Season
with spices and white wine if desired. Makes about 4 1/2 cups.
Page 27 of 50
Misc
Guacamole
By Keith
Bocian Food Amount
lemon juice 1/2
lemon (or use a lime- keith
says it's better)
avocado 2
ripe
red onion quarter
finely chopped
pepper one
green or red, diced
tomatoes 1
diced
red pepper flakes to
taste
jalepeno pepper 1
finely chopped or to taste
cilantro 1/4
cup finely chopped
Mush avocadoes. Add everything else and mix. Cover tightly
so it stays nice and green, and put in the refrigerator for a few hours so the
flavors can blend. Serve with tortilla chips or other Mexican-type things.
Keith's Cookies
By Keith
Bocian Food Amount
flour 1
1/2 cups
eggs 1
chocolate chips 1/2
cup
brown sugar 3/4
cup
oatmeal 1/2
cup (or more)
vanilla some
baking soda 1
tsp
butter 1
stick
sugar 1/2
cup
Mix Butter, Baking soda, and brown and white sugar.
add wet ingredients.
Add oatmeal and chocolate chips.
Add flour until it’s the "right consistency" (should be
more than 1 1/2 cups) stir it in slowly so you aproach the perfect consistency.
It should still be "gluish" but stay with the cookie mass.
Bake at 350 10-15 minutes.
Page 28 of 50
Entrée
Quesadillas
By Keith
Bocian Food Amount
cheddar
mozzarella
tortillas
green pepper
butter
tomatoes
spread butter on tortillas heat pan and place tortillas
butter down, in pan, put cheese, ommellette toppings on tortilla. When cheese
melts, fold in half and cook, until lightly browned.
Rice Krispy treats
By Keith
Bocian Food Amount
Marilyn Augustine
butter 3
tbsp
marshmallows 1
package (mini-sized work well
but large will do)
rice krispy cereal 5
1/2 to 6 cups
Melt butter and add marshmallows in a non-stick pot, stirring
to make sure they do not burn. When marshmallows are melted, remove from heat.
Add cereal and mix to coat. Press into greased baking sheet. Cut when cool.
Marilyn likes to press them into muffin pans to make
circles, but Keith thinks that is
heresy.
Page 29 of 50
Vegetable
Stuffed Eggplant
By Keith
Bocian Food Amount
basil 2
tbsp fresh or 2 tsp dried
pepper to
taste
salt to
taste
parmesan 1/2
cup freshly grated
olive oil 4
tbsp
mozzarella 1/2
pound diced (about 2 cups)
capers 2
tablespoons (get the ones
packed in vinegar)
tomatoes 2
cups peeled, seeded, and
chopped, fresh or canne
bread crumbs 1/2
cup unseasoned, dry
eggplant 2-4
(about 1 lb)
In medium-sized non-aluminum saucepan, heat 2 tbsp of
the olive oil. Add basil and tomatoes, and cook over low heat for 10 minutes.
Preheat oven to 425 degrees. Split eggplants lengthwise, Being careful not to
puncture the skins, hollow out with paring knife, leaving shells about 1/2 inch
thick. Place shells in buttered baking dish. Chop eggplant pulp into 1/2 inch
dice. Heat remaining 2 tbsp of olive oil and saute pulp briefly, stirring, until
softened, about 3 minutes. Remove from heat. In a large bowl, combine pulp with
capers, mozzarella, parmesan, and half of the tomato sauce. Season with salt
and pepper to taste. Fill eggplant shells with mixture, sprinkle with bread
crumbs and top with remaining sauce. Bake 15 to 20 minutes, until crust forms
on top. Cool briefly before serving.
Page 30 of 50
Dessert
Baklava
By Marilyn
Augustine Food Amount
sugar 3/4
cup
phyllo dough 1
package (in freezer aisle of
grocery store)
chopped walnuts 4
cups, ground (not too fine)
butter 2
sticks
oranges rind
from one
cloves
water 1/2
cup
honey 1
1/2 cups
cinnamon to
taste
Melt butter, let it rest until the solids sink to the
bottom of the cup. Preheat oven to 350 degrees. Mix walnuts, sugar and cinnamon.
Cut phyllo sheets in half. Place one sheet in a 13x9 inch baking pan. Brush
with butter (only use the top part- leave the solids alone). Continue layering
phyllo and butter until 1/3 of the sheets are used. Then spread out half of
the walnuts on top. Then layer another third of the sheets with butter, spread
walnuts and layer the last third of the sheets with butter. Finally brush with
butter. Then cut the baklava into trapezoids and bake for about 50 minutes or
until golden brown. Meanwhile boil the honey, water, cloves and orange rind
until the honey is thin and takes the flavor of the orange and cloves. Remove
the orange rind and cloves. As soon as baklava is removed from oven, pour the
honey over the top. Let cool as the baklava absorbs the syrup.
Don't eat too much at once or you'll get sick.
Banana bread
By Marilyn
Augustine Food Amount
bananas 2-3
mashed, overripe
eggs 1
nutmeg 1/4
tsp
molasses 1
tbsp (optional)
cinnamon 1
tsp
salt 1/2
tsp
lemon juice 1
tbsp (optional)
baking powder 2
1/4 teaspoons
flour 1
3/4 cups
shortening 1/3
cup
sugar 2/3
cup
Mix everything but the flour and lemon juice. Add flour,
beat until smooth. Add lemon juice. Place batter into a greased bread pan or
square/ circle baking pan. Bake at 350o for about 1 hour (bread pan) or 40 minutes
(square pan) or until toothpick inserted into center comes out clean.
Page 31 of 50
Misc
Batura
By Marilyn
Augustine Food Amount
yogurt 1/2
cup
yeast 1
tsp
sugar 1
tbsp
salt 1
tsp
flour 2
cups
water warm
vegetable oil for
frying
Mix everything except the water. Add enough water to make
a dough that is comfortable to knead, and knead until it is smooth. Let rest
for about half an hour. Knead dough briefly and break into balls with diameter
slightly larger than a quarter. Roll these into circles about 6 inches in diameter
and about 2 mm thick.
Heat oil in a small pan so that oil is one or two inches
deep. Heat oil on medium heat until a small piece of dough dropped in floats
to the top , surrounded with oil bubbles. Then begin frying baturas. Gently
slide one dough circle in the oil, with one edge first so that you don't burn
yourself. Use a slotted spoon to hold the dough under the oil. You will feel
pressure on the spoon as the batura puffs up (the object is to make it into
a little ball). When the batura seems partially cooked (about 10 seconds if
the oil is hot but not smoking), flip it over and cook more. The batura is done
when it is very slightly golden. It should be chewy and soft on the inside,
but not raw.
Page 32 of 50
Entrée
Biryani Chicken
By Marilyn
Augustine Food Amount
onion 2
cups thinly sliced
water 2
tbsp
cinnamon pinch
turmeric pinch
pepper 1/4
tsp
ground red pepper 1/4
tsp
cumin 1/2
tsp
coriander 3
tsp
jalepeno pepper 1
tsp minced
chicken thighs 2
lbs boneless, skinless
cloves 1
ground
vegetable oil 1/4
cup
garlic 1
tsp minced
ginger 1
tsp minced
salt 1
1/4 tsp
lemon juice 1/2
tsp
Trim fat from chicken and cut into 2-inch chunks. In a
large frying pan over medium-high heat, fry onion in oil until edges are nicely
browned. Add garlic, ginger, and green chili and stir for 1 minute.
Mix ground spices with water to form a paste. Stir into
onion mixture and fry for 1 minute. Add chicken and salt and fry, stirring frequently,
until the chicken is cooked through, 10 to 15 minutes. Taste for salt. Stir
in the lemon juice and remove from heat.
Page 33 of 50
Entrée
biryani rice
By Marilyn
Augustine Food Amount
onion very
thinly sliced
water 3
cups
basmati rice 2
cups
cloves 6
cardamom 6
pods
salt 1/2
- 1 tsp
butter
raisins
turmeric about
1/2 tsp
Rinse basmati rice. Drain water. Melt some butter and
cook the rice with it until the rice becomes white and more opaque. Then add
water, turmeric, cloves, cardamom and salt. Bring to a boil in a covered pot.
Then reduce pan to a simmer and continue cooking until all the water is absorbed
(but don't stir).
Meanwhile, saute the onion in oil at a low temperature
until they are very golden and caramelized (they will reduce in size greatly).
Also saute the raisins in butter until they puff up to look like cocoa puffs.
(You can also saute some cashews.) To serve, fluff up the rice and garnish with
onions, raisins, cashews if desired, and mix with biryani chicken if desired,
or peas or boiled eggs…
Page 34 of 50
Misc
Bread
By Marilyn
Augustine Food Amount
flour 7
to 71/4 cups all purpose
water 1/2
cup warm
yeast 2
packages active dry
milk 1
3/4 cups lukewarm scalded
sugar 3
tbsp
shortening 2
tbsp
salt 1
tsp
To scald milk, heat to almost boiling and cool. Measure
warm water into mixing bowl. Add yeast, stirring to dissolve. Stir in sugar,
salt, shortening, lukewarm water or milk and half the flour. Beat until smooth
and batter falls from spoon in sheets. Mix in remaining flour, gradually, until
dough cleans bowl. Cover and let rest for 10 to 15 minutes. Knead until smooth.
Rinse and grease bowl. Place dough in bowl and turn greased side up. Cover with
a clean towel and let rise in a warm place until double (about 1 hour). When
dough is doubled, two fingers pressed into dough will leave an indentation.
Punch down the dough. Let rise again until about double ( about 30 minutes).
Divide into 12 parts and form into sticks with garlic butter (3 tbsp softened
butter, 2 minced garlic cloves and ¼ tsp salt) inside for garlic breadsticks.
Or form into rolls. Or make two loaves, perhaps with cinnamon-sugar and raisins.
Let rise for about 30 minutes and bake in a preheated 425o F oven until the
crust is golden brown and bread sounds hollow when tapped (about 15 minutes
for rolls or breadsticks and 25 minutes for loaves)
Page 35 of 50
Misc
Chappathi
By Marilyn
Augustine Food Amount
water 1/4
to 1 cup hot
vegetable oil 3
tbsp
salt 1
tsp
chappathi flour 2
cups (or 1 1/3 cups flour + 2/3
cup wheat flour)
Combine flour, salt, oil and eough water to make a stiff
but pliable dough that is just soft enough to work into a smooth ball that is
not sticky. Knead dough for 3 to 5 minutes until soft and pliable. Place in
a clean bowl, covered with a well cloth or paper towel and let stand for 30
minutes.
Knead dough a little more, then divide it into 16 balls
about the size of Ping Pong balls. Dust the work surface and roll into a 5 to
6 inch circle about as thick as a tortilla (use flour sparingly).
To fry, use a heavy pan that is heated (on medium heat).
Place one chappathi on the heated pan. Small air bubbles will form on the dough.
Cook on each side until a few brown spots appear on surface (about 20 to 30
seconds per side), drizzling a little ghee or oil on each side if desired.
Page 36 of 50
Dessert
Cheesecake
By Marilyn
Augustine Food Amount
cream cheese 3
8oz packages at room
butter 7
tbsp melted
sugar 1/3
cup
lemon rind
eggs 3
sugar 1
1/3 cups
sour cream 1
cup
lemon juice
from one
vanilla 1
tsp
sugar 3
tbsp
flour 3
tbsp
graham cracker crumbs 1
1/3 cups
sour cream 1
cup
For crust, mix melted butter, 1/3 cup sugar, graham
cracker crumbs and lemon
rind. Press on bottom and halfway up sides of 10-inch
springform pan. Place in
freezer while making filling.
For filling, blend cream cheese, 1 1/3 cups sugar. Add
lemon juice (microwave for 10 seconds and smush it before cutting to make it
juice better), sour cream and flour. Then add eggs, one at a time, mixing just
enough to incorporate. Pour into crust and bake in preheated 300 degree oven
for 60 to 65 minutes until center does not look liquidy (although it can still
jiggle).
Mix sour cream, 3 tbsp sugar, vanilla and extra lemon
juice if desired. Spread on the hot cheesecake (now’s when you mix in a little
food coloring and have some fun). Place in oven (which is off but still hot)
for 30 minutes. Then remove cheesecake and cool. Chill for a few hours (until
it is cold).
Page 37 of 50
Breakfast
Cinnamon rolls
By Marilyn
Augustine Food Amount
shortening 1/2
cup
cinnamon
brown sugar 2
cups
butter 4
tbsp melted
water 1
cup cold
eggs 3
flour 6
1/2 cups all purpose
water 1/2
cup warm
sugar 1
tsp
yeast 2
packages active dry
water 1
cup boiling
butter 1/2
cup
sugar 3/4
cup
salt 1
tsp if unsalted butter
Combine first four ingredients in large bowl. Add boiling
water and stir until blended. In small bowl, stir yeast, 1 tsp sugar and warm
water. Lest rest 5 minutes. Add flour, eggs, yeast mixture, and cold water to
mixture in large bowl, stirring to mix well. Dough will be sticky. Cover bowl
with plastic wrap; refrigerate 5 hours in overnight.
Dough can be stored for three/ four days in the refrigerator
as long as it is kept covered in plastic wrap and punched down each day. Make
the dough into either crescent rolls or cinnamon rolls (or some of each). To
make crescent rolls, roll half the dough into a rectangle on a floured surface.
Spread with (2 tbsp)melted butter and cut into 18 long triangles and roll from
the end opposite the tip, shaping to form a crescent. To make cinnamon rolls,
roll half the dough into an 18 by 12 inch rectangle on a floured surface. Spread
with 2 tbsp. melted butter, then 1 cup brown sugar. Sprinkle generously with
cinnamon. Beginning with the long side, roll up. Pinch the seam to seal. Cut
into one inch thick slices and place on greased cookie sheets, one inch apart.
Let rise until doubled, about one hour. Bake at 350oF for 15 to 18 minutes or
until golden brown. Repeat with other half of dough when desired.
You can make a glaze to drizzle on the rolls with a tiny
bit of butter, some milk and
Page 38 of 50
Vegetable
Hummus
By Marilyn
Augustine Food Amount
Keith Bocian
chickpeas 1
can
olive oil 2
tbsp (optional)
garlic
parsley optional
cilantro optional
lemon juice
tahini 2
tbsp
Grind or mash chickpeas, olive oil and tahini, some garlic
and perhaps cilantro or parsley, and enough lemon juice to make the grinding
easy. Mix in red bell peppers if desired.
Jam cookies
By Marilyn
Augustine Food Amount
jam
flour 2
1/2 cups all purpose
eggs 2
vanilla 1
tsp
butter 1/2
cup softened
salt 1/2
tsp if unsalted butter
baking powder 2
tsp
sugar 1/2
cup
Cream butter and sugar. Beat in other ingredients (not
jam). Chill dough for 3 to 4 hours before rolling. Preheat oven to 375o. Roll
dough into 1 inch balls, roll in sugar if desired. Bake 5 minutes, depress the
center of each cookie with your thumb and bake another 8 minutes or until slightly
golden. When cool, fill the
Magic Bars
By Marilyn
Augustine Food Amount
butter 1
stick
sweetened grated coconut 3
oz
chocolate chips 6
oz
condensed milk 1
can
graham cracker crumbs 1
1/3 cups
chopped walnuts optional,
1/2 cups
Melt 1 stick butter in a 13x9 inch baking pan. Sprinkle
with graham cracker crumbs. Cover with a can of condensed milk. Sprinkle with
coconut, chocolate chips and walnuts if desired. Bake at 350 for 25 minutes,
cool before cutting.
Page 39 of 50
Entrée
Marilyn's Chana Masala
By Marilyn
Augustine Food Amount
canned tomatoes 1
15oz can
chickpeas 2
16oz cans drained
cardamom 3
pods, ground
ground red pepper about
1 1/2 tsp
ground fennel 1/4
tsp
cinnamon 2
tsp
jalepeno pepper 1
sliced lengthwise
garlic 3
tbsp minced (about 6 cloves)
cloves 6,
ground
coriander 1
1/2 tsp
tamarind paste to
taste (about 2 tsp)
salt to
taste
brown sugar to
taste (about 1/8 - 1/4 cup)
onion 2
large, diced
cumin 3/4
tsp
potatoes 3
medium diced in 1 cm cubes
ginger 3
tbsp minced (about 1 1/2 inches)
Saute onions in a few tablespoons of oil. When they are
translucent, add minced garlic and giger. After a few minutes, add potatoes,
tomatoes, chickpeas and spices (you can add extra chickpeas if you want). Also
add just enough water to cover and simmer, coverd until potatoes are cooked
and some water has evaporated. Then add tamarind, salt and sugar to taste. Mash
some of the chickpeas and potatoes as you mix. Continue to cook until chana
is slightly liquidy but not watery. Garnish with finely diced onions and fresh
cilantro. Serve with
Marzipan
By Marilyn
Augustine Food Amount
corn syrup 2
tbsp
almond extract 1/4
to 1/2 tsp or to taste
powdered sugar amount
equal to almonds
almonds about
20 oz
First, blanch almonds by soaking in boiling water for
about one minute. Then drain, dry, and peel off the skins.
Then grind the almonds as finely as possible. Mix
all the ingredients together and
knead by hand to form a ball of marzipan. If marzipan
is too crumbly, add corn
syrup; if too sticky add powdered sugar.
Form into small balls or mold into shapes. If desired,
dilute food coloring with water and paint onto marzipan.
Page 40 of 50
Dessert
Mexican Wedding Cakes
By Marilyn
Augustine Food Amount
powdered sugar 1/2
cup plus extra
vanilla 1
tsp
almond extract 1/2
tsp (optional)
salt 1/2
tsp if unsalted butter
chopped walnuts 3/4
cup finely chopped
flour 2
1/4 cups
butter 1
cup (2 sticks)
Cream butter and mix in sugar. Add flour, nuts and flavorings,
mix until dough just holds together. Form into 1 inch balls and bake on ungreased
cookie sheet at 400 degrees for 10 to 12 minutes or until set but not brown.
Remove from cookie sheet to cool slightly. While still warm, roll in powdered
sugar once. Roll again in powdered sugar when cool. Makes about 3 dozen cookies.
Minestrone soup
By Marilyn
Augustine Food Amount
chickpeas or
other beans
oregano
basil
chicken broth or
vegetable broth, or water and
potatoes and
other veggies
carrots
pepper
tomatoes or
canned diced tomatoes
garlic
olive oil
spinach or
other green leafies
In a large pot, combine two tbsp olive oil and one chopped
onion. Coverand cook on low for five minutes. Add four cups mixed veggies (cabbage,
carrots, green beans, zucchini, potatoes, etc.), and for very ripe peeled, chopped
plum tomatoes (or a can of diced plum tomatoes of any size). Season to taste
with basil, oregano and pepper. Add 4 cups chicken broth, vegetable broth or
water and salt. Bring to a boil, reduce heat and simmer, covered, for 15 minutes.
Add four cups shredded greens (escarole, swiss chard, spinach, etc) and simmer
for another 15 minutes. If you peel and chop vegetables in the order it takes
them to cook, you can cook and chop at the same time. Add 1 can beans (kidney,
garbanzo or white navy) or two cups cooked pasta. There’s lots of room for improvisation
in this recipe, and it’s
Page 41 of 50
Dessert
Oatmeal Raisin Cookies
By Marilyn
Augustine Food Amount
butter 1cup
softened (or 1/2 c butter+1/2
cup shortening)
cinnamon 2
tsp
baking soda 1
tsp
flour 1
1/2 cups
vanilla 1
tsp
eggs 2
sugar 1/2
cup
oatmeal 3
cups uncooked
brown sugar 1
cup packed
raisins 1
cup (or add nuts, chocolate
chips, etc)
salt 1/2
tsp if unsalted butter
Beat butter and sugars until creamy. Add eggs and vanilla.
Add combined flour, baking soda, salt and cinnamon, mix well. Stir in oats and
raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10
to 12 minutes at 350oF until golden brown. Cool 1 minute on cookie sheet; remove
to wire rack to cool
Page 42 of 50
Vegetable
Saag Paneer with Potatoes instead of Paneer
By Marilyn
Augustine Food Amount
cloves 1/8
tsp
cardamom 1/8
tsp
cumin 1
teaspoon
ginger 1
tsp minced
onion 1
teaspoon
vegetable oil 3
tbsp
salt 1
teaspoon
jalepeno pepper one
spinach 2
10oz packages chopped (thawed
if frozen)
ground red pepper 1/8
teaspoon
garlic 1
teaspoon minced
cinnamon 1/8
tsp
tomatoes 1
cup fresh or canned (drained),
chopped
salt 1
teaspoon
coriander 1
teaspoon
turmeric 1/4
teaspoon
potatoes about
2 cups diced
water 1
cup
pepper 1/8
tsp
Cook spinach with jalepeno pepper and 1 tsp salt for about
5 minutes or until spinach is well-cooked and soft. Remove from heat and set
aside.
In a large frying pan over medium-high heat, fry onion
in oil until edges are browned. Add garlic and ginger and stir for anoter minute.
Add tomatoes, potatoes and 1 teaspoon salt, and fry until tomato pieces begin
to break up.
Add the spices and stir for a minute. Add water and continue
frying until all the tomato pieces have softened and broken up and the potatoes
are cooked.
Stir in cooked spinach. Add 1 cup water and simmer until
water is absorbed. Remove from heat and taste for salt.
Page 43 of 50
Vegetable
Tabbouli
By Marilyn
Augustine Food Amount
Keith Bocian
cucumbers seeded,
diced (optional)
mint chopped
(optional)
garlic 1
minced clove
red onion 1/2
cup finely chopped (can
substitute scallions)
tomatoes 2
or more diced
pepper
salt
lemon juice 1/4
cup
parsley 1-3
cups chopped (dry well before
chopping)
water 1
1/2 cups boiling
bulgur wheat 1
cup
Rinse bulgur wheat. Pour boiling water over bulgur. Cover
and let rest for 20-30 minutes until water is absorbed. Mix remaining ingredients.
Fluff bulgur and toss it with the vegetables. Let sit for ½ to 2 hours so flavors
blend.
Page 44 of 50
Entrée
Fettuccine with Chicken and Sun-dried-tomato sauce
By Melissa
Cheng Food Amount
chicken breast 1
lb
basil 2
tsp chopped fresh or 1/2 tsp
vegetable oil 1
tsp
chicken broth 1/2
cup
mushrooms 1/2
cup sliced
fettuccine 4
ounces uncooked
milk 1/2
cup
corn starch 2
tsp
sun dried tomatoes 1/4
cup coarsely chopped(not oil
packed)
garlic 2
cloves finely chopped
red wine 2
tbsp
Mix tomatoes and broth; let stand 30 minutes.
Trim fat from chicken.
Cook mushrooms, onions, and garlic in wine in 10-inch
nonstick skillet over medium heat about 3 minutes, stirring occasionally, until
mushrooms are tender. Remove mixture from skillet; reserve.
Add oil to skillet. Cook chicken in oil over medium heat
until brown on both sides.
Add tomato mixture. Heat to boiling; reduce heat. Cover
and simmer about 10 minutes, stirring occasionally, until chicken is done. Remove
chicken; keep warm. (If you're short on time, you don't have to really remove
the chicken.)
Meanwhile, cook fettuccine as directed on package; drain.
Mix milk, cornstarch, and basil; stir into tomato mixture
in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in mushroom mixture; heat through.
Serve over chicken and fettuccine
Page 45 of 50
Entrée
Fried Rice
By Melissa
Cheng Food Amount
rice 3
cups cooked
vegetable oil 1/4
cup
shrimp 1
cup cooked
soy sauce 1
1/2 tbsp
scallions 4
minced
-Try to cook rice at least one day before so it's not
as soft when you mix in other ingredients. -Heat vegetable oil in a heavy skillet.
-Toss in the rice until hot and golden. -Add minced scallions, and your choice
of seafood/meat/vegetables like you're making a stir fry. I generally add shrimp,
onions, carrots, and peas for variety of color as much as taste. Remember to
dice (or just cut into tiny pieces) the meat and/or vegetables. -Finally add
in soy sauce to taste. I generally add lots of soy sauce because I like it
Gnochi with Potatoes
By Melissa
Cheng Food Amount
flour 1
cup
milk 1/2
cup
potatoes 2
medium
eggs 2
salt 1
tsp
paprika 1/4
tsp
parmesan 3
tbsp
butter 5
tbsp
Boil and then put through ricer the potatoes.
Heat the milk and butter to the boiling point. Stir in
the flour until the dough forms a ball.
Remove from heat and beat in the potatoes, eggs, salt,
paprika and cheese.
Sprinkle the dough with flour. Roll it into sticks
1/2 inch thick. Cut into 1 inch
lengths. Drop the gnochi into simmering salted water.
Simmer uncovered for 10
minutes. Drain. Place them on a greased pan in a
hot oven 400F for about 3
minutes (the baking is optional)
Serve the gnochi with melted butter and grated cheese
or with an alfredo sauce.
Page 46 of 50
Dessert
Lemon Curd Squares
By Melissa
Cheng Food Amount
sugar 1
cup
baking powder 1/2
teaspoon double-acting
eggs 2
slightly beaten
lemon juice 2
tablespoons
grated lemon zest 2
teaspoons
powdered sugar some
powdered sugar 1/4
cup
butter 1/2
cup melted
flour 1
cup sifted all-purpose
Preheat oven to 350F.
Sift together flour and powdered sugar.
Add and combine melted butter.
Press the mixture into an 8x8-inch greased baking pan
and bake 20 minutes.
Meanwhile combine sugar, baking powder, eggs, lemon juice,
grated lemon zest (peel), and optionally 1/2 cup flaked coconut.
Pour these ingredients over the baked warm crust and bake
25 minutes. Chill. Before serving, cut into 2-inch squares and sprinkle with
some confectioners' sugar.
Salmon
By Melissa
Cheng Food Amount
Keith Bocian
lemons 2-3
butter 1/4
cup
salmon filets 2
-Preheat the oven to 400F. -Lay out the salmon filets
with the skin down on a baking pan. -Melt the butter (in the microwave) and
squeeze the lemons' juice into the mixture. -Pour the mixture over the salmon.
Also, try to get some of the mixture underneath the salmon. -Bake the salmon
for 10 minutes or until done. To avoid overcooking, check on it a little before
10 minutes and often after that.
Some like hollondaise with it.
Page 47 of 50
Entrée
Thai Egg Salad (Yum Kai Dao)
By Melissa
Cheng Food Amount
cilantro 10-15
sprigs
sugar 1
tsp
eggs 4
fried crispy
onion 1/4
fish sauce 1
tbsp(can substitute soy sauce)
thai chile pepper 2-4
(Can substitute with regular
chili pepper)
scallions 1/4
cup
lime 1-2
Fry eggs until it crisps. Do this by first heating up
oil, beating the eggs, and pouring the mixture in. Do not stir. Cut fried eggs
into bite sized pieces.
Slice the onion as thin as you can. Set aside a few sprigs
of cilantro for a garnish.
Mince cilantro and Thai chili peppers into pieces.
Put the onion, cilantro, chili, fish sauce, peppers, and
sugar in a bowl. If you want, you can also add thinly sliced cooked meat.
Add 3/4 of a lime and taste. Depending on how sour and
how juice your lime is, you might not need another one. If you need it, keep
adding just a little and tasting. This dish should taste a little hot, and well
balanced between the lime (sour) and the fish sauce (salty).
Page 48 of 50
Entrée
Tortellini with Creamy Tomato Sauce
By Melissa
Cheng Food Amount
whipping cream 1/2
cup
tortellini 12-16
oz
tomato sauce 1
15 oz can
red pepper flakes 1/2
tsp
olive oil 2
tbsp
garlic 4
cloves
pepper dash
salt dash
Peel and finely chop the garlic. Heat the oil in a large
frying pan over medium-high heat. Add the garlic and red pepper flakes. After
about 30 seconds, when the garlic begins to sizzle, add the tomato sauce. Stir
and continue cooking for about 5 minutes, or until the sauce thickens slightly.
Remove from the heat.
Cook the tortellini in boiling water. Stir to make sure
they are all submerged. cook for 14 minutes (if using dried tortellini) or 4
minutes (if using fresh tortellini). If its too chewy cook for another minute.
Reheat the tomato sauce. When it reaches a boil, add the
cream and stir. Add the torellini and stir again so that they are coated with
sauce. Cook for another minute, but do not allow the sauce to boil. Season with
salt and pepper.
Turkey Aglia Olio
By Melissa
Cheng Food Amount
oregano 1
tsp
olive oil 2
tbsp
turkey breast 1
lb
parsley 2
tbsp finely minced
parmesan 1/4
cup
pepper 1
tsp coarsely ground
salt 1/2
tsp
pasta 10
oz cooked.
garlic 4
cloves finely minced
Slice the turkey breast thinly across the grain of the
meat. In a small bowl, combine the oil, garlic, parsley, oregano, cheese, pepper
and salt. Coast the grill with cooking spray and grill the tourkey slices for
3-4 minutes or until fully cooked. Place the pasta on a serving platter, pour
the sauce over and toss well. Arrange the turkey slices on top and serve immediately.
Note: turkey can be substituted with grilled chicken or
left out.
Page 49 of 50
Entrée
Veal Stew
By Melissa
Cheng Food Amount
David Grunwald
salt to
taste
green pepper 1
tomatoes 3
peeled, seeded and coarsely
chopped (or canned)
paprika 1
tbsp
onion 2
cups finely chopped
lard 4
tbsp
veal shoulder(cubed) 2lb
In a heavy 4 or 5 qt saucepan, melt the lard over medium
heat, then add the onions and garlic. Cook them 8 to 10 minutes, or until the
onions are lightley colored. Off the heat, stir in the paprika, continuing to
stir until the onions are well coated, then stir in the veal. Cover tightly,
turn the heat to its lowest point and simmer for 1/2 hour. Sitr in the tomatoes
and cook, covered for 1/2 hour longer, stirring occasionally. Then add the green
peppers. Cook, covered, 1/2 hour more, again stirring
Page 50 of 50