TV5 Kitchen

Friar’s Bakehouse’s Cheddar Potato Chowder

Updated 1 year 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 1 year 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 1 year 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 1 year 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 1 year 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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Wright Bros. American Grill’s Sun Rise

Updated 1 year ago

Ingredients:
1 english muffin, split and toasted
2 eggs, poached
2-4 slices smoked salmon
1 tablespoon butter
1 teaspoon shallots, finely diced
clove garlic, minced
2 tablespoons chardonnay wine
5 oz. heavy cream
kosher salt to taste
ground white pepper to taste

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Dysart’s Sugar-Free Apple Pie

Updated 1 year ago

Ingredients:
1/3 cup apple juice concentrate
2 teaspoons cornstarch
1/2 teaspoon nutmeg
1 teaspoon Sweet ‘N Low
1 teaspoon cinnamon
2 tablespoons margarine
Pie crust for a 2-crust pie
Enough apples, peeled, cored, and sliced to fill a nine-inch pie crust

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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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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 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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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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