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Friar’s Bakehouse’s Ham and Two Potato Chowder

Updated 12 months ago

Ingredients:

2 cups diced red skin potatoes

1 1/2 cups sweet potatoes, peeled and diced

3 Tbsp olive oil.

1/2 cup diced celery

1/2 cup chopped onion

1/2 cup diced carrot

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Friar’s Bakehouse’s Pumpkin Tortellini Soup Florentine

Updated 12 months ago

Ingredients:

1 medium onion, minced

2 tbsp minced garlic

1 tbsp olive oil

6 cups chicken stock

2 tsp brown sugar

1 – 15 oz can solid pack pumpkin

1 tsp fresh dill, minced

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Friar’s Bakehouse’s Oktoberfest Hotpot

Updated 12 months ago

Ingredients:

1/4 cup olive oil

1 large onion, chopped

2 pounds russet potatoes, peeled cut into 1/2 inch cubes (about 5 cups)

2 cups peeled carrots, sliced

1 cup diced green cabbage

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Friar’s Bakehouse’s Curried Bean and Fennel Soup

Updated 12 months ago

Ingredients:

2 Tbsp. minced garlic

2 Tbsp. minced ginger

1/2 small bulb of fennel, cored and cut into chunks

2 celery stalks

2 parsnips, peeled and chunked

2 carrots, peeled and chunked

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Holiday Pie Ideas

Updated 12 months ago

Pumpkin Pie

Recipe Summary

Recipe courtesy Cathy Speronis Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 60 minutes

Pie Crust: Yield: 8 servings

1 cup &amp: 2 Tbsp. all-purpose flour

1 Tbsp. sugar

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The Fountain House’s Bailey’s Chocolate Creme Brulee

Updated 12 months ago

Ingredients:

1 quart heavy cream

1 cup sugar, plus more for top

1 counce of Bailey’s Irish Cream

1/2 TBS pure vanilla extract

2 ounces cocoa powder

1 ounce unsweetened chocolate

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The Fountainhouse’s Chardonnay Shrimp

Updated 12 months ago

Ingredients:

4 tomatoes, seeded and diced

8 scallions sliced

1 TBS minced garlic

1 TBS key lime juice

1 cup minced cilantro

1 tsp cumin

1 pound fettucine

1-3 TBS butter

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The Fountain House’s Peppered Pork Medallions

Updated 12 months ago

Peppered Pork Medallions

Small pork loin, fibrous membrane removed

1/2 cup whole black peppercorns, coarsely ground

1/4 cup heavy cream

1 tsp minced garlic

1-2 TBS brandy

1-2 TBS butter

Salt &amp: pepper to taste

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The Fountain House’s Tuscan Deep Fried Artichoke Hearts

Updated 12 months ago

Ingredients:

1 can of artichoke hearts (not marinated)

1 cup of flour

2 TBS of Italian Seasonings

2 eggs, whisked

Salt &amp: Pepper to taste

Directions:

Use a deep fryer or pot with oil heated to 350

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Muddy Rudder’s 4 Layer Chocolate Cherry Cake with Cream Cheese/Buttercream Frosting

Updated 12 months ago

Chocolate Cake

12 oz flour

12 Tcocoa powder

8 eggs

6 oz sugar

4 oz butter

Preheat oven to 350. Butter and flour two 8&quot: cake pans.(I use Pam and parchment papper).

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United Technologies Center’s Flourless Chocolate Cake

Updated 12 months ago

Ingredients:

1 lbs. chocolate chips

cup water

cup sugar

8 oz butter

6 eggs, whisked

Melt the butter, add water and sugar, bring to a boil. Pour over chocolate, and let sit for 4 minutes to allow the heat from the mixture to melt the chocolate, whisk until smooth add eggs whisk until incorporated. Pour into 1 -10 inch spring form pan coated with cooking spray and parchment paper. Bake at 325 for 25-30 minutes.

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Loony Lady’s Restaurant and Bakery

Updated 12 months ago

Ingredients:

Cake batter:

3 eggs

2/3 C pumpkin

1 t lemon juice

C flour

1 C granulated sugar

1 t baking powder

2 t cinnamon

1 t ginger

t nutmeg

t salt

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Opus’ Brazilian Style Steamed Mussels

Updated 12 months ago

***Serves 4 as an appetizer***

Ingredients:

2 lbs.fresh mussels, rinsed and de-bearded

1cup chopped plum tomatoes

1tablespoon chopped garlic

1/2teaspoon crushed red pepper

1/4cup diced pineapple

1/4cup sliced chorizo (Portuguese sausage)

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Chef Brandon Hay’s Shrimp Fra Diavlo

Updated 12 months ago

(Serves 4 people heartily)

Ingredients

1 lb large shrimp

1 t hot red pepper flakes

6 T extra virgin olive oil

2 T coarse kosher salt

C Hennessey or other cognac

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Cathy’s Wild Maine Blueberry Pie

Updated 12 months ago

Recipe Summary

Recipe courtesy Cathy Speronis

Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: 8 servings

Pie Crust:

2 cups all-purpose flour

2 Tbsp. sugar

1 tsp. salt

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Cathy’s Grilled Shrimp with Orzo

Updated 12 months ago

Recipe Summary

Difficulty: Easy

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 6 servings

Ingredients:

1 lb. 16-20 count shrimp, cleaned and de-veined

Marinade:

cup olive oil

2 cloves garlic, peeled and pressed through garlic press or minced

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Cathy’s Hellenic Haddock

Updated 12 months ago

Prep Time: 15 minutes

Cook Time: 20 minutes

Pesto: Yield: 4 servings

Ingredients:

cup olive oil

1 Tbsp. pine nuts

1 clove garlic, peeled and crushed

tsp. salt

1 cup fresh basil leaves

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Cathy’s Chicken Souvlaki Gyro

Updated 12 months ago

Recipe courtesy ofCathy Speronis

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 6 servings

Ingredients:

4 skinless, boneless chicken breasts, cut into cubes

Marinade:

cup olive oil

2 cloves garlic, peeled and pressed or minced

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Big G’s Bread Pudding

Updated 12 months ago

Ingredients: 8 to 10 slices bread, 1 cup white sugar, 1 1/2 cups brown sugar, cubed 1 cups raisins 8 eggs 3 cups milk or half &amp: half 1 tablespoons vanilla 1 teaspoon cinnamon teaspoon nutmeg Directions: Cube up bread and place in greased 9 by 13 baking dish. Mix in raisins. In a mixing bowl, whisk eggs, milk, vanilla, cinnamon and nutmeg until blended together. Pour the mixture over the bread and raisins, making sure all the bread is soaked. Bake at 350 for about 1 hour. Serve with whipped cream on top.

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Big G’s Zonker Harris

Updated 12 months ago

Ingredients: sliced bread of your choice fresh avocados, peeled and sliced Alfalfa sprouts sliced tomatoes green leaf lettuce melted Swiss and Muenster cheeses Thousand Island dressing Directions: Spread one slice of bread with dressing. Cover evenly with lettuce, about a inch layer of sprouts, tomatoes, and a generous layer of avocados. Melt the cheeses and spread on the other slice of bread. Slap the cheesy bread on the other and bon appetite!

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