Recipes

We will post our favorite recipes here.

If you had something you really liked, please let us know and we will post the recipe for all to share.

Chocolate Truffles

5 ounces semisweet chocolate, coarsely chopped
1 cup heavy cream
¾ lb butter, at room temperature
1 tablespoon amaretto or brandy
1/4 cup finely ground almonds or other nuts

In a small saucepan, heat the cream over medium heat until hot but not quite simmering. Pour the cream over the chocolate and let stand for 3 or 4 minutes. Stir until smooth.

Be sure that the chocolate is melted. If not put back onto heat and stir. Pour onto a baking sheet with parchment paper. Refrigerate until firm, about 30 minutes..

Use a teaspoon or melon baller to scoop up heaping teaspoons of the chocolate mixture, then use your hands to roll them into smooth balls, about 3/4-inch in diameter. Roll ½ of the truffles in ground nuts for variety

Pasta Primavera

Serves 6

Pasta of Choice 2.25 lbs.

Zucchini / Yellow Squash 1 medium

Red Onion 1 small

Mushrooms ¼ lb.

Spinach 3 oz

Tomatoes 1 medium

Chopped Garlic 4 gloves

Fresh Basil 2 oz

Extra Virgin Olive Oil ¼ cup

White Wine splash

Salt & Pepper to taste

Shredded Parmesan 4 oz.

Wash & prepare vegetables to desired cuts. Slice fresh basil into small pieces

Be sure pasta is cooked “al dente.” In large fry pan heat oil and toss in zucchini, onion & mushrooms. Season with S & P. Add garlic and spinach, cook for approx. 4 minutes. Add a splash of white wine, chopped tomatoes & basil. Cook for 1 minute, or until hot. Finish with fresh shredded parmesan. Enjoy

Ultimate Brownies

3 Cups of Butter

24 oz coarsely chopped unsweetened chocolate

4.5 cups cake flour

2 ¼ teaspoons baking powder

¾ teaspoon of salt

5 teaspoons vanilla

5 Tablespoon cocoa powder

6 cups sugar

10 eggs

3 ½ cups coarsely chopped walnuts, lightly toasted

Heat butter & chocolate over low heat until melted & smooth, set aside. Mix all dry ingredients except sugar, set aside. In large mixer, On high, beat eggs and sugar together for 5 minutes or until lemon colored and fluffy. Scrape sides of bowl occasionally. Add cooled chocolate and vanilla. Mix at low speed. Add flour mixture mix well. Add nuts.

Pour into greased 200 pan baking pan. Cook at 325 for 30 minutes or until toothpick is clean.

Albino Chicken Chili

Makes 2 1/2 Gallons

2 cups diced onions
2 cups diced celery

2 cups diced red bell peppers
5 garlic cloves, chopped
1/2 cup vegetable oil
1 pound chicken breast, cooked and diced
2 gallons chicken stock
6 bay leaves
1 (7-ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon Cajun seasoning
1 jalapeno, chopped
2 pounds white beans, soaked overnight
1/2 cup heavy cream

1 lb roux
16 ounces cilantro sour cream

1 pkg tortilla strips, fried and sprinkled with chili power

Saute onion, celery, and garlic in oil until tender, about 5 minutes.

In a large stockpot add chicken stock, bay leaf, chiles, oregano, cumin,

Cajun seasoning, chicken, and jalapeno, bring to boil and add roux, simmer for

1 hour. Add the drained beans and heavy cream and simmer for 1/2 hour.

Garnish soup with cilantro sour cream and chili fried tortilla strips.

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