TV5 Kitchen

Gifford’s Moose Tracks Ice Cream Pie

Updated 1 year ago

Ingredients:
1 half gallon Gifford’s Moose Track Ice Cream, softened
1 jar hot fudge topping, warmed
2 fresh bananas
2 Oreo ready-made pie crusts
cup chopped nuts (optional)

Directions:
1.Spread half of the softened ice cream into each pie crust.
2.Place pies back into freezer until firm (about 1 hour).
3.When firm, remove from freezer and slice up a banana on each pie right on top of the ice cream.
4.Drizzle hot fudge topping over each pie and then sprinkle with nuts.

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Wright Bros. American Grill’s Haddock Wellington

Updated 1 year ago

Ingredients:
1 6 oz. haddock filet
1 teaspoon butter, melted
1 teaspoon oven roasted garlic
Pinch of trimix (kosher salt and pepper)
1 oz. duxelle wild mushroom duxelle *See recipe below*
oz. egg wash
sheet puff pastry
1 sauce sherry cream sauce

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Hillman’s Bakery’s Magic Bars

Updated 1 year ago

Ingredients:
1/2 cup Margarine, melted
2 cups Graham Cracker Crumbs
1 cup Chocolate Chips
1 cup Sweetened Coconut Flakes
1 cup Walnut Pieces, crushed
1 cup Butterscotch Chips
2 14 oz. cans of Sweetened Condensed Milk

Directions:
1.Preheat oven to 350.
2.Stir graham cracker crumbs and margarine together until well combined.
3.Spread evenly in a lightly greased 9×13 baking pan, pack or roll to form bottom crust.
4.Mix chips, nuts and coconut together and spread evenly over crust.
5.Pour condensed milk evenly over mixture, spread with spatula.
6.Bake at 350 for approximately 30 minutes, until the top is golden brown.

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Wright Bros. American Grill’s Grilled Marinated Shrimp Cocktail

Updated 1 year ago

Ingredients:
1 lb. Shrimp, green, pink or white- best quality, size 16-20 count, thawed, shells split up the back and vein removed
8 oz. V-8 juice
2 teaspoons garlic, fresh, minced
5 black peppercorns, whole
1 tablespoons lemon juice, fresh
1 teaspoon oregano, dried
teaspoon lemon pepper
cup olive oil
teaspoon cayenne pepper
1 Spanish onion, small, julienne

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Wright Bros. American Grill’s Bouillabaisse

Updated 1 year ago

Ingredients:
3 leeks, washed and chopped
3 medium Spanish onions, diced fine
6 oz. olive oil
3 oz. chopped garlic
2 tablespoons whole fennel seed
1 tablespoons dill weed
1 tablespoon dried thyme
Zest from 2 lemons
Zest from 2 oranges, cut as 1 or 2 long strips
1 teaspoons pink peppercorns, crushed
1 teaspoon ground nutmeg
2 teaspoons white ground pepper
6 oz. chardonnay wine
1 gallons clam stock or light fish stock
1 quarts canned diced tomatoes with some juice
1 tablespoon saffron thread
3 oz. Pernod or other licorice liquor
2 lb. mussels, cleaned
32 shrimp 16-20 count, peeled and deveined
32 cherrystone clams, scrubbed
2 lb. sea scallops 10-15 count, side muscle removed
3 lb. monkfish, cut into 2oz. pieces
other fish as you choose

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Lucerne Inn’s Stuffed Statler Chicken Breast

Updated 1 year ago

Ingredients:
Statler Chicken Breast, frenched
1 whole wheel of French or Danish Brie Cheese
lb whole butter
5-6 firm apples, cored and diced
2 cups chopped walnuts
2 teaspoons fresh thyme
2 teaspoons fresh parsley
cup fresh chopped shallots

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Sea Dog Brewing Company’s Lemon-Basil Haddock

Updated 1 year ago

Ingredients:
juice and zest from one lemon
1 cup chopped basil (two bunches)
cup chopped parsley (one bunch)
half loaf white bread, diced and crust removed
1 cup melted butter
salt and pepper

4-8oz. Haddock filets

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Lucerne Inn’s Maine Crab Cakes with Tomato Cucumber Salsa

Updated 1 year ago

Ingredients:
1 lb. fresh Maine crabmeat
2 tablespoons fine chopped shallots
2 tablespoons fine chopped red peppers
1 cups bread crumbs
cup fresh chopped parsley
1 egg
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon Old Bay Seasoning
Pinch of cayenne pepper

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Montes’ Salmon & Shrimp with Spinach Tarragon Butter Sauce

Updated 1 year ago

Ingredients:
6 oz. salmon filet
4 jumbo shrimp (size 16-20 count), peeled and deveined
2 garlic cloves, minced
2 tablespoons minced onion
cup fish stock
1 teaspoon lemon juice
1 cup fresh spinach
1 teaspoon dried tarragon or 3 teaspoons of fresh, chopped tarragon
cup sweet vermouth
1 tablespoon butter
salt and pepper
lemon juice to season fish and shrimp
sweet vermouth to season fish

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Sea Dog Brewing Company’s Windjammer Mussels

Updated 1 year ago

Ingredients:
2 tablespoons olive oil
cup onions, julienne cut
1 tablespoon chopped garlic
4lbs. washed mussels no beards
1 lemon cut into eighths
2 tablespoons whole butter
12oz. Sea Dog Windjammer Ale
2 tablespoons chiffonade basil
salt
pepper

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The Chocolate Grille’s Gorgonzola Stuffed Sirloin with Port Wine Mushroom Sauce

Updated 1 year ago

Ingredients:

1 New York Sirloin

Stuffing:
2 oz. Gorgonzola Cheese, crumbled
1 Tablespoon of Fresh Garlic, grated
1 Tablespoon of Fresh Shallots, peeled and grated
Teaspoon of Ground Black Pepper

Mushroom Sauce:
2 oz. Fresh Sliced Mushrooms
2 oz. Port Wine
1 Tablespoon of Fresh Garlic, grated
Teaspoon of Salt
1 Tablespoon of Vegetable Oil

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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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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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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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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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