Features

Lucerne Inn’s Raspberry Tuile Dessert

Updated 1 year ago

Tuile Cookie Batter Ingredients:

Cup Granulated Sugar
3 Large Egg Whites
Cup Butter, melted and cooled to room temperature
Cup All-Purpose Flour
1 Teaspoon Pure Vanilla Extract
***If desired, you may substitute 1 teaspoon Ground Ginger, teaspoon Ground Cinnamon, or teaspoon Pure Almond Extract for the Vanilla Extract.***

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Sea Dog Brewing Company’s Chocolate Nachos

Updated 1 year ago

Ingredients:
1 bag unsalted corn chips
2 cups milk chocolate sauce
cup confectionary sugar
1 pinch cinnamon
cup blueberries (Black olives)
2 kiwis, diced (green peppers)
1 pint strawberries, hulled and diced (tomatoes)
1 14oz. tub Mascarpone cheese
1 teaspoon green food coloring
cup white chocolate (for grating)
juice from one lemon
cup granulated sugar

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The Chocolate Grille’s Cranberry Pecan Stuffing

Updated 1 year ago

Ingredients:
One medium onion (diced)
4 stalks of celery (diced)
One bay leaf
One cup boiling chicken stock
1/2 pound dry bread
1/2 teaspoon salt
2 teaspoon dry sage
One cup chopped pecans
One cup chopped cranberries
4 tablespoons whole butter

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Frank’s Bake Shop’s Bread Pudding

Updated 1 year ago

Ingredients:
1 loaf of Old Soft Bread, broken into pieces
1/3 cup Reconstituted Raisins
cup Chopped Nuts
1 tablespoon of Butter
Pinch of Salt
teaspoon of Nutmeg
teaspoon of Cinnamon
1 teaspoon of Vanilla
2 cups of Milk
3 Eggs
1 1/3 cups of Brown Sugar

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Geaghan’s Homemade Bread and Rolls

Updated 1 year ago

*** Makes 4 2lb. loaves ***

Ingredients:
6oz. Oil or Margarine, melted
3/4 cup Sugar
1&amp:1/2 cups of Dry Milk
4 tsp. Salt
6 tbsp yeast, active dry
1&amp:1/2 qt. water, warm (120F)
5&amp:1/2 qts. Flour

Directions:
1. Put oil, sugar, dry milk, salt, yeast, and water in a mixing bowl: let sit for 3-5 minutes.
2. Add flour and mix at medium speed for 3 minutes.
3. Let dough rise until doubled in bulk.
4. Shape into loaves, and place into greased pans: or shape into rolls, and place onto a greased cooking sheet.
5. Let rise until doubled in size.
6. Bake at 350F for 20-25 minutes, or until nicely browned.

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Frank’s Bake Shop’s Lowfat Blueberry Raspberry Muffins

Updated 1 year ago

Ingredients:
4 1/3 cups of Flour
1 cup and 4 teaspoons of Granulated Sugar
2 tablespoons of Baking Powder
1 teaspoons of Salt
Pinch of Cinnamon
Pinch of Nutmeg
1 2/3 cups of Lowfat Milk
1/3 cup of Soybean Oil
cup of Applesauce
cup Eggs
1 cup of Blueberries
1 cup of Raspberries

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Montes International Catering’s Pepper Crusted Beef Tenderloin

Updated 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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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Muddy Rudder’s Tiramisu for Valentine’s Day

Updated 1 year ago

Ingredients:
30 ladyfingers
6 cups heavy cream, whipped
2 cups mascarpone cheese
cup powdered sugar
1 tablespoon vanilla
cup kahlua
cup strong espresso
Shaved chocolate, powdered espresso and mint leaves for garnish

Directions:
1.In a mixing bowl, combine heavy cream, powdered sugar and vanilla. Whisk for approximately 3-4 minutes or until the cream forms stiff peaks.
2.Fold mascarpone cheese into whipped cream.
3.In a separate bowl, combine kahlua and espresso
4.Using a martini glass for serving, place a spoonful of the whipped cream and cheese mixture in the middle of the glass.
5.Roll 5 ladyfingers in the kahlua and espresso mixture. Then line martini glass with the ladyfingers.
6.Place more of the whipped cream and cheese mixture in the middle of the glass until full.
7.Sprinkle powdered espresso and shaved chocolate on top then garnish with mint leaves.

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Muddy Rudder’s Roast Turkey

Updated 1 year ago

Ingredients:
1 20 lb. turkey
4-5 stalks celery, coarsely chopped
3-4 carrots, coarsely chopped
3-4 sprigs fresh sage
4-5 cloves garlic, chopped or whole
1 onion, coarsely chopped
butter
salt and pepper
poultry seasoning

Directions:
Preheat oven to 350.

Remove giblets, gizzards and neck from turkey. Rinse thoroughly under cold water.

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