TV5 Kitchen

Kravings’ Lobster Linguine

Updated 1 year ago

Ingredients:

cup mushrooms, sliced

cup scallions, chopped

1/3 cup sundried tomatoes

cup cream sherry

1 cup lobster meat, reserve lobster claws for garnish

1 package of linguine, cooked according to directions

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Kravings’ California Burrito

Updated 1 year ago

Ingredients:

1 whole wheat tortilla wrap

refried beans

4oz. grilled chicken

2oz. salsa of your choice

2 pieces cooked bacon

2oz. shredded jack cheese

Directions:

Spread thin layer of refried beans on one side of the tortilla. Top with remaining ingredients… chicken, salsa, bacon, shredded jack cheese. Roll tortilla and top with extra shredded cheese. Broil or microwave until cheese is melted. Enjoy!

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Kravings’ John Brown Stew

Updated 1 year ago

Ingredients:

1 small onion, diced

1 lb. hamburger

2 tablespoons olive oil

4 medium potatoes, cubed small

6 cups water

2 tablespoons beef base or beef bouillon

1 14oz. can diced tomatoes

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Opus’ Chicken with Fresh Pappardelle Pasta

Updated 1 year ago

Ingredients:

1/4 Basic Pasta (follow recipe through step 9)

8-12 oz. fresh roasted chicken, sliced

2 tablespoons roasted red peppers, peeled, seeded and sliced

1 teaspoon smoked bacon, cooked and crumbled

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Opus’ Basic Pasta & Lamb Filled Pasta

Updated 1 year ago

Basic Pasta

2cup all pourpose flour

1 cup semolina flour

3eggs

1egg yolk

1 cup milk

1tablespoon olive oil

pinch salt

Procedure:

1. Mix flour and mound in the center of a large mixing bowl, create a well into the mound large enough for all liquid ingredients.

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Opus’ Filet Au Poivre (Peppered Beef Tenderloin with brandied peppercorn sauce)

Updated 1 year ago

*** Serves 4 ***

4 6oz. beef tenderloin steaks

3tablespoons fresh cracked black pepper

1 teaspoon kosher salt (sea salt is better if you have it)

1tablespoon vegetable oil

1/2 teaspoon minced onion

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Opus’ Brazilian Style Steamed Mussels

Updated 1 year 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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Maine Shrimp and Broccoli Stir-Fry

Updated 1 year ago

This recipe was adapted from one by Deborah Madison, and is easy to prepare in a wok or large fry-pan. To complete the meal, serve with brown rice, carrot sticks and applesauce.

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Apple Gingerbread Snack Cakes

Updated 1 year ago

Ingredients:

cup canola oil

cup applesauce

1 egg

cup molasses

1 cup hot water

2 cups whole meal flour (available in health food stores or use whole wheat)*

1 teaspoon cinnamon

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Jicama, Snow Pea, & Blood Orange Salad

Updated 1 year ago

Ingredients:

2 cup jicama, cut into julienne pieces

2 cups snow peas or sugar snap peas, chopped

6-8 lettuce leaves

2 blood oranges (or may use regular oranges)

For the dressing:

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Denise’s White Bean Dip

Updated 1 year ago

Ingredients:

1 19oz. can canelli or other white beans, drained and rinsed

2 tablespoons white wine or water

2 tablespoons olive oil

2 tablsepoons lemon juice

2-3 garlic cloves, chopped

teaspoon sea salt

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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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The Chocolate Grille’s Blueberry Cream Cheese Coffee Cake

Updated 1 year 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 1 year 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 1 year 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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