TV5 Kitchen

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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Bunker’s Wharf’s Atlantic Cioppino

Updated 1 year ago

*** Serves 2 ***

Ingredients:
4 oz. 16/20 count shrimp, peeled and deveined
4 oz. sea scallops
8 each fresh mussels in shell
8 oz. haddock filet, cut into 2 oz. pieces
1 small red onion, julienne
1 tablespoon garlic, chopped
1 small tomato, diced
1 pinch fresh basil, chopped
1 pinch oregano
1 pinch fresh parsley, chopped
1 pinch crushed red pepper flakes
2 tablespoons olive oil
cup dry white wine
cup crushed tomatoes
1 cup clam or fish broth
2 tablespoons butter
salt and pepper to taste
julienne vegetables for garnish

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Muddy Rudder’s Mediterranean Sauté

Updated 1 year ago

Ingredients:
1 oz. olive oil
4 oz. salmon tips
2 oz. scallops
2 oz. lobster meat
2 jumbo shrimp
2 oz. kalamata olives
1 oz. sundried tomatoes
2 oz. artichoke hearts
1 oz. white wine
1 tablespoon pesto
5 oz. linguini

Directions:
1.Place olive oil in a saut pan over medium-high heat.
2.Add salmon, scallops, and jumbo shrimp. Cook for approximately 2 minutes.
3.Add lobster, olives, tomatoes, and artichoke hearts. Saut until hot.
4.Deglaze pan with wine.
5.Add pesto and linguini. Toss together.
6.Serve in large pasta bowl and enjoy!

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Bich Nga’s Pork and Pineapple Fried Rice

Updated 1 year ago

Ingredients:
4 oz. lean, thinly sliced pork loin, mixed with 1/2 tsp. pepper and 1/2 tsp. salt.
2 T shallots, minced
1 T garlic, minced
3-4 C cooled cooked rice
1 C cubed, gold, sweet pineapple

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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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Muddy Rudder’s Mediterranean Potato Salad

Updated 1 year ago

Ingredients:
1 lb. red potatoes
1 cup pesto (more if desired)
2 cups marinated artichoke hearts
1 cup kalamata olives
cup capers
1 cup grape tomatoes
salt and pepper to taste

Directions:
1.Slice potatoes in half and cook until fork tender. Then cold shock in ice bath.
2.Drain potatoes.
3.Toss potatoes with pesto, season with salt and pepper and place in your favorite serving dish. Refrigerate until ready to serve.

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Bich Nga’s Chase Away The Blues Stir Fry Beef

Updated 1 year ago

Ingredients:
8 oz round, flank, or shell sirloin beef, sliced thin
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
1tsp vegetable oil

Mix well and set aside.

1 large onion cut in thick julienne fashion
6 cloves garlic (2 T minced)
1 LB string beans, washed, trimmed, cut in half
8 oz mushrooms, sliced

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Muddy Rudder’s Pumpkin Ginger Mousse Tart

Updated 1 year ago

Ingredients:
8-10 tart shells
4 large egg yolks
2 tablespoons dark rum
cup orange juice
1-15 oz. can of pumpkin
2 tablespoons pumpkin pie spice
cup crystallized ginger
cup granulated sugar
2 cups heavy cream
cup powdered sugar

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Muddy Rudder’s Mustard B.B.Q. Pork

Updated 1 year ago

Ingredients:
4 10 oz. pork chops

B.B.Q. Sauce:
cup Dijon mustard
cup brown sugar
cup balsamic vinegar

Directions:
1.Mix all ingredients for sauce together.
2.Place pork on hot grill.
3.When almost cooked to desired doneness, brush with B.B.Q. sauce and finish cooking.

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Muddy Rudder’s Turkey Rub

Updated 1 year ago

Ingredients:
1/4 cup seasoned salt
3 tablespoons garlic powder
1 tablespoon rubbed sage
1 tablespoon white pepper
1 teaspoon celery salt

1)Mix all ingredients thoroughly.
2)Rinse turkey in cold water. Be sure to remove any extra parts stuffed inside bird.
3)Rub generously with seasoning mix. Lift skin wherever possible, and rub underneath.

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Crocker House Scallops

Updated 1 year ago

Ingredients:
7 oz. fresh sea scallops, muscles removed
1 cup fresh mushrooms, sliced
cup fresh scallions, sliced
1 teaspoon garlic, chopped
2 oz. white wine (sauterne)
3 tomato wedges
1 tablespoons butter
half of a lemon
flour
3 tablespoons clarified butter or peanut oil

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