I haven’t been cooking much since I’ve been busy writing my first book. Believe it or not. I did it. My friend Wendy forwarded this recipe and her recommendations are impeccable so I did make it and loved it. Here goes. 2 1/2 cups of cooked chicken 1 cup grapes Read more…
“It takes a village.” Hillary was referring to raising a child. A part of your village and to help teach our children, all of them, proper table manners you here have a simple to-the-point image with ‘what for’ detail of each utensil. The United States has become a country were Read more…
Cheesecake Berry Puff Pastry Baskets One box of Puff Pastry shells makes six pastries. Make sure you buy the box that says Puff Pastry Shells. The shells: Preheat oven to 425 degrees. Oven must be preheated. Remove all wrappings. Break along pre-scored lines to separate pastry shells. Place shells onto Read more…
Bouquet Garni is French for “garnished bouquet”. It is a classic herb mixture used for cooking meats, vegetable and sauces. The traditional combination is parsley, thyme and bay leaf although it is common to also include other herbs such as rosemary, basil, chervil, peppercorns and tarragon. You can make bouquet Read more…
The flavors of the Caribbean are recognized around the world for its burst of exquisite pleasure. Like a fine wine our senses welcome with gusto the mix which dominates the cuisine from the Caribbean region. What they have in common is the use of the their base: the Sofrito. Spain Read more…
The ingredients are chicken breasts cut into bite sizes. Extra Virgin Olive Oil. Garlic Powder. Parsley. Rosemary. Cream Cheese. Grated Mozzarella. Fresh Spinach. Use enough oil to cover the bottom of your skillet but this is not deep frying. You want enough for the the chicken to cook without sticking. Read more…
Sometimes deciding on the menu takes more time than actually cooking and setting the meal. With that in mind we decided to help out with some elegant and meant-to-please meal ideas. The recipes are easy to find. Just google them or ask us. We’d be happy to help you out. Read more…
This article will be a somewhat autobiographical. My mother decided before I born in good old New York City that English would be my first language. Her first language is Spanish but she is fluent in English. As a child she would tell the horrors and laugh at herself about Read more…
This new recipe has only two basic ingredients: cake flour and apple sauce. So I decided to give it a try. I mixed a ratio of more flour than apple sauce since you want to create a batter. It requires oil to fry in. I used Canola, about two inches Read more…
I found this recipe in the back of a People Magazine and knew instantly that it was wonderful. Main ingredients, so you get the idea, are chicken, Bechamel sauce (home made, easy) , leeks, mushrooms, broth, pastry. Drop me a note, I’ll send you the recipe. It’s better than good, Read more…
Boil your pasta. Drain and set aside. While that is happening: Using your favorite skillet heat about a quarter cup of Extra Virgin Olive oil. Add your choice of protein. Could be pieces of salmon, tune, cooked chicken or sausages. Toss around and cook. Add one or two handfuls of Read more…
Limber is essentially a Puerto Rican-style ice cream. It has the texture of a popsicle but it is frozen in a plastic cup. There is no popsicle stick inserted so it must be enjoyed by squeezing the cup so the limber pops out so you can suck on it. Many Read more…
Ingredients: 1 cup olive oil 5 sprigs of fresh Rosemary, 6-inches long each Measure oil into a heavy saucepan. Add fresh Rosemary and bring to slow boil at medium to low heat about five minutes. Remove from heat and allow to sit and cool. Pour into your jar of choice Read more…
William Somona has a wonderful, although long, recipe titled ” Vanilla Train Cake”. Easy to find. This is the mold just before going into the oven. The train cakes are a success and could have been a train wreck. Holy Moly. Happy Holidays, Merry Christmas and all the other wonderful Read more…
The trick is in the roasted almonds added to the ground Graham Crackers. The second layer is cream cheese, eggs, orange zest, lemon zest. The third layer is added after the cheese cake had been cooked and chilled. Sour cream and flavors. Cream Cheese Heidi: Filling: 1 and a half Read more…
It took me several years to find this perfect recipe, It’s a small cake so make two if you have a crowd. Ingredients: 4 eggs/ 1/2 cup butter / 1 cup packed light brown sugar / 1 20 ounce sliced can of pineapple/ 10 marachino cherries, halved ( I use Read more…
These cookies will make you famous every you serve them. Mix: 4 sticks room temperature butter / 1 and 1/5 cups sugar / 3 cups all purpose flour, half cup at a time. Add by hand: 2 cups shredded sweetened coconut / 1/2 cup pecans, chopped / 1 cup sesame Read more…
Peanut Butter Cookies: 1 cup peanut butter / 1 cup sugar / 1 large egg / mix the above with a fork. / Refrigerate 1 hour to chill. / Mold into marble size balls. / Put on lightly greased cookie sheet ( at this point you may use a fork Read more…
My family is eclectic in composition and nature. We are a tribe of New Yorkers, Germans, Puerto Rican’s, Spaniards, British and no offense to those not mentioned! The German branch “die” for Puerto Rican flavor. The Puerto Rican’s “kill” for some German flavor. And round and roly poly we go. Read more…
I’ve been growing some of my own spices for years. Basil, oregano, sweet peppers, thyme, and others. The only mix I’ve made at home is Herbes de Provence (Herbs of Provence to us mortals) and purchased other mixes. Recently I was running low on Italian seasoning and decided to look Read more…