Features

Montes International Catering’s Pepper Crusted Beef Tenderloin

Updated 8 months ago

Ingredients:
2 tablespoons olive oil
2 10oz. beef tenderloin medallions
2 tablespoons 5-pepper blend, crushed
portabello mushroom, sliced
2 teaspoons onion, diced
2 garlic cloves, minced
cup port wine
cup beef stock

Directions:
1.Combine olive oil and 5 pepper blend in a dish. Place tenderloins in dish and press on each side to coat with oil and peppercorns.
2.Place tenderloins into a saut pan over high heat. Sear on each side for approximately 1-2 minutes. Remove tenderloins from pan and set aside.
3.Using same pan, combine onion, mushroom, and garlic and saut for a minute or two. Add port wine and beef stock. Simmer for a couple minutes until reduced by 25%.
4.Place tenderloins back into pan and cook until desired doneness.

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Wright Bros. American Grill’s Braised Pork

Updated 8 months ago

Ingredients:
4 each Pork Shanks, meaty, 1 to 2 lbs. each
2 oz. butter, melted to rub on shanks
Black pepper, to season the pork
8 each shallots, peeled and left whole, rub with melted butter
1 Tbsp. Mustard seed
2 each Bay Leaves
1 tsp. Red pepper, crushed
1 tsp. Thyme leaf
1 Tbsp. Garlic, chopped
16 oz. Port wine

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Mother Geaghan’s Bread Pudding

Updated 8 months ago

Ingredients:
5 cups Bread
1 cup Butter, melted
1 gallon Milk
2 cups Sugar
2 tsp Vanilla
13 large Eggs
1&amp:1/2 tsp Nutmeg

Directions:
1. Cut bread into small cubes.
2. Heat milk, butter, sugar, and vanilla in a double boiler.
3. Beat eggs slightly.
4. Stir hot milk mixture into eggs: place cubed bread into a 13×9 baking pan.
5. Pour milk and egg mixture over bread.
6. Sprinkle with Nutmeg.
7. Bake at 325F until custard is set (approx. 30min).
Serve with, or without, fresh whipped cream.

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Friar’s Bakehouse’s Sopa De Lima

Updated 8 months ago

Ingredients:
2 tsp. olive oil
1 small white onion, sliced thin
2 tbsp minced garlic
1 lb boneless skinless chicken breasts
6 cups chicken broth
1/4 cup fresh lime juice
1 – 14.5 oz can diced tomatoes
1/4 cup chopped cilantro
Salt and pepper to taste
6 hard taco shells
1 avocado, peeled and sliced (for garnish)
Lime slices (for garnish)

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Frank’s Bake Shop’s Cinnamon Biscuits

Updated 8 months ago

Ingredients:
2 cups Flour
3 teaspoons of Baking Powder
1 teaspoon of Salt
cup Shortening
cup of Milk
Confectionary Sugar
Water
Cinnamon
Brown Sugar

Directions:
1. Preheat oven to 450.
2. In a bowl, mix together flour, baking powder, and salt.
3. Cut cup of shortening in thoroughly until the mixture looks like white corn meal.
4. Add just enough milk to make a soft dough, approximately cup.
5. Round the dough on a floured pastry board and knead for approximately 30 seconds.
6. Roll to about a thickness.
7. Mix to taste cinnamon and brown sugar to a ration of approximately 10/1 so you have enough to cover your biscuit dough.
8. Roll dough into a log and cut into 2 rounds.
9. Place on baking sheet and bake at 450 for about 12 minutes or until golden brown.
10. Top with a glaze of confectionary sugar and water.
11. For a different taste, drop raspberry preserves onto the cinnamon dough just before you roll it.

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Friar’s Bakehouse’s Corn Bread

Updated 8 months ago

Ingredients:
1 cup yellow cornmeal
1 cup flour
4 tablespoons sugar
1 teaspoon baking soda
2 teaspoon cream of tartar
teaspoon salt
cup sour cream
cup honey
2 eggs, beaten
2 tablespoons melted butter
2 tablespoons vegetable oil
1 cup whole kernel corn, canned or frozen, well drained

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Wright Bros. American Grill’s Triple Chocolate Cheesecake

Updated 8 months ago

Ingredients:
1 lb. cream cheese, room temperature
4 eggs
cup granulated sugar
4 oz. chopped dark chocolate
4 oz. chopped milk chocolate
4 oz. chopped white chocolate
4 tablespoons melted butter
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup graham cracker crumbs

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Geaghan’s Corned Beef and Cabbage

Updated 8 months ago

*** Makes 6-8 servings ***

Ingredients:
4 pounds corned brisket of beef
2 quarts cold water
6 peppercorns
6 whole allspice
1 bay leaf
1 medium-size yellow onion, peeled and quartered
1 medium-size cabbage, trimmed of the course outer leaves, cored, and cut into 8 wedges.
8 carrots, peeled
8 small red potatoes
1 medium-size turnips, peeled and cut into 8 wedges.
1 can whole beets

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Friar’s Bakehouse’s Irish Oatmeal Bread

Updated 8 months ago

Ingredients:
1 cup thick steel cut oats
2 cups boiling water
cup warm water
1 package dry yeast
cup molasses
cup clover honey
2 tablespoons melted butter
2 teaspoons salt
5 (+ or -) bread flour

Directions:
1.Put oats in a large bowl and cover with 2 cups boiling water. Let stand at least 15 minutes.
2.Dissolve yeast in cup warm water. Let stand 5 minutes.
3.Add molasses, honey and melted butter to water/yeast mixture. Let stand another 5 minutes.
4.Feel oats in large bowl to make sure they’re not too hot (should feel lukewarm).
5.Mix salt with 5 cups of flour and place on top of oats.
6.Add water mixture and mix until a dough forms.
7.When dough cleans the side of the bowl, turn out onto a lightly floured board and knead well.
8. Place dough into a greased bowl, cover and let rise until double in bulk.
9.Punch down and shape into 2 equal loaves.
10.Place into greased loaf pans, egg wash the top of each loaf and sprinkle with more oats.
11.Let rise until doubled again, then bake at 375 for approximately 45 minutes or until crust is nicely browned and loaves sound hollow when tapped on the bottom.

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The Chocolate Grille’s Chicken Picatta

Updated 8 months ago

Ingredients:

8 oz. Boneless Chicken (breast or pieces)
2 Tablespoons of Capers
1 Tablespoons Fresh Chopped Garlic
2 oz. White Wine
2 oz. Lemon Juice
2 Tablespoons of Butter
Flour Seasoned with Salt and Black Pepper
1 Tablespoon of Olive Oil

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Friar’s Bakehouse’s Pumpkin Bread

Updated 8 months ago

Ingredients:
1 cup all purpose flour
cup cake flour
teaspoon salt
1 teaspoon baking soda
teaspoon ginger
teaspoon allspice
teaspoon cinnamon
teaspoon nutmeg
Pinch of ground cloves
1 cup pumpkin puree
cup vegetable oil
cup molasses
2 eggs, beaten
cup chopped walnuts (optional)

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Friar’s Bakehouse’s Macaroon Squares

Updated 8 months ago

Ingredients:
2 eggs
2 cups light brown sugar
teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract
teaspoon lemon extract
2 cups shredded coconut
cup slivered almonds, blanched
6 tablespoons bread flour

Directions:
1.Preheat oven to 350.
2.Grease and flour a 8×8 pan
3.Beat eggs until foamy then add the brown sugar, salt, vanilla, almond extract and lemon extract.
4.Stir in almonds and coconut, then sprinkle flour over the mixture.
5. Spread in pan and bake at 350 for 30 minutes.
6. Cool and cut into squares.

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The Chocolate Grille’s Blueberry Cream Cheese Coffee Cake

Updated 8 months ago

Cake Batter Ingredients:
Cup Butter, Softened
1 Cups Granulated Sugar
2 eggs
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
Cup Milk
Cup Water
2 Cups Blueberries
8 oz. Cream Cheese, Cubed and Softened

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Friar’s Bakehouse’s Sausage Stew

Updated 8 months ago

Ingredients:
1 pound sausage meat
2 tbsp minced garlic
2 – 14 oz cans beef broth
2 – 14.5 oz can Italian style diced tomatoes
1 cup sliced carrots
1 cup sweet red pepper, sliced thin
1/2 cup onion, sliced thin
1 – 14.5 oz can dark kidney beans, undrained
2 small zucchini, cubed
2 cups spinach, rinsed and torn
1 tsp. black pepper
2 tsp. Italian seasonings
1 cup cooked ditalini pasta
Salt to taste

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Hillman’s Bakery’s Pumpkin Whoopie Pies

Updated 8 months ago

Cake Ingredients:
1 cups sugar
cup shortening
2 tablespoons flour
2 teaspoons salt
2 teaspoons baking soda
teaspoon cinnamon
teaspoon ginger
teaspoon nutmeg
3 cups flour
2 teaspoons baking powder
3 eggs
3 cups pumpkin pie filling
3 cups buttermilk

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Friar’s Bakehouse’s Cheddar Potato Chowder

Updated 8 months ago

Ingredients:
2/3 cup margarine
2/3 cup all purpose flour
2 cups milk
2 cups light cream
2 tbsp chopped garlic
2 12 oz cans of beer or ale
4 large potatoes, washed, cubed and boiled tender
4 green onions, finely chopped
cup shredded yellow cheddar cheese
cup shredded jack cheese
2 tsp. Worcestershire Sauce
1 cup sour cream
1 tsp. salt
1 tsp. ground pepper
1 tsp. rosemary leaves, crushed

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Gifford’s Kahlua Heath Bar Ice Cream Cake by Kathy Jones

Updated 8 months ago

Ingredients:
2 quarts of Gifford’s Coffee Ice Cream
1 quart of Gifford’s Chocolate Ice Cream
6 Heath Bars, crushed (about 1 cup)
1/3 cup Kahlua (substitute coffee syrup for non-alcoholic version)
2 packages Lady Fingers
1 jar of hot fudge
Walnuts (optional)

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Dysart’s Maine Baked Beans

Updated 8 months ago

Ingredients:
2 pounds dry beans
1 onion
1/2 pound salt port, cut up
1/4 cup brown sugar
1/2 cup molasses
1/2 teaspoon pepper
1/2 teaspoon salt
2 teaspoons dry mustard

Directions:
Soak beans overnight: drain water off. Put in bean pot with enough water to cover beans. Add remaining ingredients, stirring pot. Bake at 250 degrees for about 8 hours. Check beans periodically to make sure they do not need water. If water is needed, add enough boiling water to cover beans again. You may also need a little more molasses at this point. Too much molasses will cause the beans to be hard and too sweet.

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Hillman’s Bakery’s Apple Crisp Bars

Updated 8 months ago

Ingredients:
3 cups of Rolled Oats
5 cups Flour
3 cups of Brown Sugar
2 cups of Shortening
teaspoon of Salt
teaspoon of Cinnamon
3 Tablespoons of Granulated Sugar
2 cans of Apple Pie Filling, chopped small

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Montes International Catering’s Basic Pie Crust

Updated 8 months ago

Ingredients:
5 C. flour
Approx. teaspoon salt
1 tablespoon &amp: 1 teaspoon sugar

Combine the above ingredients for 15 seconds

22 tablespoons diced cold butter
5 tablespoons diced cold shortening

Add butter and shortening to flour mix. In mixer using a paddle mix on low speed until little balls form. It will look crumbly.

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