Fish Stew

Ingredients

• Servings: 4
• 1 (15 ounce) can mackerel, undrained
• 1 (10.75 ounce) can tomato soup (not condensed) (optional)
• 4 potatoes, sliced
• 1 onion, sliced
• red pepper flakes (to taste)
• 1 egg (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place undrained mackerel, tomato soup (if using), potatoes, onion, and red pepper flakes in a medium stock pot. add just enough water to cover.
• bring to a boil over medium-high heat, reduce to a simmer, and cook 30 minutes, or until potatoes are tender.
• break the egg over the stew, if desired, and serve.

cheddar biscuits with old bay® seasoning

Ingredients

• Servings: 8
• topping:
• 1/3 cup butter, melted
• 1/4 teaspoon salt
• 1/4 teaspoon old bay® seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon parsley flakes
• biscuits:
• 2 cups original bisquick® mix
• 3/4 cup milk
• 1/4 cup butter, melted
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 18 mins Ready Time: 30 mins


• heat oven to 425 degrees f. in small bowl, stir together topping ingredients; set aside.
• in medium bowl, stir biscuit ingredients until soft dough forms. drop dough by 8 spoonfuls ungreased cookie sheet.
• bake 16 to 18 minutes or until biscuits are golden brown. immediately brush hot biscuits with topping. serve warm.

fluffy haddock and potato pie

Ingredients

• Servings: 6
• 3 1/2 pounds potatoes, peeled and cut into 1/2-inch dice
• 1 1/2 pounds haddock fillets
• 1 1/4 cups milk
• 1 bunch green onions, minced
• 1 cup creme fraiche
• salt and pepper to taste
• 3 ounces emmentaler cheese, finely shredded

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• bring potatoes to a boil in a large pot of salted water. cook until tender enough to insert a fork, but still firm, about 15 minutes. drain and move to a large bowl.
• meanwhile, place the haddock in a large saucepan over medium heat. pour the milk over the fish and then sprinkle with the green onions. cover and bring to a boil. reduce heat to low and simmer until the fish flakes easily with a fork.
• transfer haddock to a plate. remove the bones and skin and discard. pour the milk mixture over the diced potatoes; beat until smooth. blend in the creme fraiche. season with salt and pepper. gently fold the haddock into the mixture along with half of the shredded emmentaler cheese. spoon the mixture into a large, shallow baking dish. sprinkle the remaining emmentaler cheese over the top
• bake in preheated oven until the surface has turned golden brown, about 15 minutes. serve immediately.

Hot Crab Rounds

Ingredients

• Servings: 10
• 1 (6 ounce) can crabmeat, drained and flaked
• 1/3 cup creamy salad dressing, e.g. miracle whip ™
• 1/2 teaspoon worcestershire sauce
• 1 teaspoon cocktail sauce
• 1/2 cup thinly sliced celery
• 2 tablespoons sweet pickle relish
• 1 french baguette, cut into 1/2 inch slices
• 1 (6 ounce) package sliced mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat the broiler.
• in a medium bowl, mix together crabmeat, creamy salad dressing, worcestershire sauce, cocktail sauce, celery and pickle relish.
• arrange french baguette slices on a medium baking sheet in a single layer. broil until lightly toasted, 2 to 5 minutes, in the preheated broiler.
• spread even amounts of the crabmeat mixture on the toasted baguette slices. top with mozzarella slices.
• broil in the preheated oven 15 minutes, or until cheese is melted and lightly browned.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Rayna's Freezer Antipasto

Ingredients

• Servings: 12
• 1 cup marinated cocktail onions, cut in half
• 20 ounces canned mushrooms, drained and minced
• 1 red bell pepper, minced
• 1 green bell pepper, minced
• 1 cup stuffed green olives, minced
• 1 cup black olives, minced
• 1 cup dill pickles, minced
• 1 (14.5 ounce) can green beans, drained
• 2 (6 ounce) cans tuna, drained and flaked
• 2 1/2 cups ketchup
• 1/4 cup vinegar
• 1/4 cup olive oil

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. while stirring, bring to a boil. reduce heat and simmer 20 minutes.
• remove from heat. allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. store in the freezer.

westcoast style clam chowder

Ingredients

• Servings: 20
• 1/2 pound diced bacon
• 2 small onion, chopped
• 12 cups water
• 3 carrots, chopped
• 4 (6.5 ounce) cans minced clams
• 2 1/4 cups clam juice
• 4 potatoes, peeled and cubed
• 1 teaspoon kosher salt
• 2 (14.5 ounce) cans stewed tomatoes
• 1 1/2 teaspoons ground black pepper
• 4 large stalks celery, chopped
• 1 cup ketchup
• 4 cups whole milk
• 1 1/2 cups dry potato flakes

Recipe

• in medium skillet lightly fry bacon over medium heat; drain off fat and discard. add onions to bacon and saute approximately 3 minutes. do not brown.
• in a large stock pot add water and bring to boil. once boiling add carrots, baby clams (including liquid), clam juice, potatoes, salt and pepper.
• using a food processor or blender, puree tomatoes. add to stock pot along with bacon-onion mixture and bring to boil.
• reduce heat and simmer for 30 minutes or until carrots and potatoes are tender. do not overcook.
• stir in celery and ketchup and cook for another 5 minutes.
• slowly add milk, stirring constantly while bringing just to boiling.
• finally, add instant potato flakes and cook for 3 minutes.
• adjust seasoning to taste. if soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time.
• remove soup from heat and let sit for about 15 minutes before serving.

farmer's ranch potatoes

Ingredients

• Servings: 12
• 2 pounds medium red potatoes
• 2/3 cup sour cream
• 2/3 cup creamy ranch salad dressing
• 6 slices bacon (optional)
• 3 tablespoons chopped fresh parsley
• 3/4 cup shredded cheddar cheese
• 1/2 cup butter, melted
• 3/4 cup shredded cheddar cheese
• 3 cups crushed cornflakes cereal

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• place the potatoes in a large pot, and fill with enough water to cover. bring to a boil, and cook until fork tender, about 15 minutes. drain, and cut into chunks, leaving the skins on.
• preheat the oven to 375 degrees f (190 degrees c). meanwhile, fry the bacon in a large skillet until browned and crisp. drain, and set aside.
• place the potatoes in a greased 9x13 inch baking dish. in a medium bowl, stir together the sour cream, ranch dressing, parsley, and 3/4 cup cheddar cheese. crumble in the bacon and stir. pour over the potatoes in the baking dish. in a another bowl, mix together the cornflake crumbs, melted butter and remaining cheese. sprinkle evenly over the top of the casserole.
• bake for 40 to 45 minutes in the preheated oven, or until the top of the casserole is browned and crisp.

Tangy Tuna Dip

Ingredients

• Servings: 4
• 2 (8 ounce) packages cream cheese, softened
• 2 lemons, juiced
• 1 lime, juiced
• 1/2 green onion, chopped
• dried dill weed to taste
• salt and pepper to taste
• 1 (12.5 ounce) can water-packed tuna, drained and flaked
• 1 teaspoon olive oil

Recipe

Preparation Time: 10 mins Ready Time: 35 mins


• in a medium bowl, mix cream cheese, lemon juice, lime juice, green onion, dill weed, salt and pepper. blend until smooth. mix in the tuna and olive oil. cover and chill in the refrigerator approximately 25 minutes.

roasted cauliflower steaks

Ingredients

• Servings: 4
• 1 large head cauliflower, sliced lengthwise through the core into 4 'steaks'
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 pinch red pepper flakes, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
• place cauliflower steaks on the prepared baking sheet.
• whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
• roast cauliflower steaks in the preheated oven for 15 minutes. gently turn over each steak and brush with remaining olive oil mixture. continue roasting until tender and golden, 15 to 20 minutes more.

Roasted Beet, Crab And Vegetable Soup

Ingredients

• Servings: 6
• 4 beets, scrubbed, stems trimmed to 1 inch
• 2 tablespoons olive oil
• salt and freshly ground pepper, to taste
• 2 tablespoons fresh lemon juice, or to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 tablespoons garlic, minced
• 1/2 cup chopped celery
• 1 (8 ounce) can sliced mushrooms
• 2 (13.75 ounce) cans chicken broth
• 1/2 (9 ounce) package frozen baby lima beans
• 1/2 (14 ounce) package frozen mixed vegetables
• 2 (14.4 ounce) cans diced tomatoes
• 1/2 (15 ounce) can peas
• 1/2 pound imitation crab meat, flaked
• 2 teaspoons dried thyme
• 1 dash louisiana-style hot sauce, or to taste
• salt and freshly ground pepper, to taste
• 2 teaspoons fresh lemon juice, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• place beets into a 9x13 inch baking dish. drizzle with 2 tablespoons olive oil and lemon juice. season with salt and pepper to taste.
• cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. remove from oven, cool, peel, and cut into 1/2 inch pieces.
• heat 2 tablespoons olive oil in a large pot over medium heat. stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. pour in the chicken broth, and heat 5 minutes. add the lima beans and mixed vegetables; bring soup to a boil over high heat. reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. season with thyme, hot sauce, salt, and pepper, to taste. simmer 10 minutes more, and turn off the heat. just before serving, stir in 2 teaspoons lemon juice.

cullen skink

Ingredients

• Servings: 6
• 2 pounds smoked haddock fillets, undyed
• 2 1/2 cups milk
• 2 large baking potatoes, peeled and diced
• 1 large onion, finely chopped
• ground black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• in a saucepan over medium heat, combine the haddock and milk. simmer for about 15 minutes, or until the fish flakes easily with a fork. when the fish is done, remove it with a slotted spoon and set aside in a bowl. add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
• transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. return to the pan and flake the fish into the soup. heat through gently, do not boil. serve immediately. season with pepper and garnish with parsley to individual tastes.

crab swiss bites

Ingredients

• Servings: 30
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 tablespoon sliced green onion
• 1/4 cup shredded swiss cheese
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1/4 teaspoon curry powder
• 1 (8 ounce) package dinner rolls
• 1 (5 ounce) can water chestnuts, drained and sliced

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a medium bowl, mix together crabmeat, green onion, swiss cheese, mayonnaise, lemon juice and curry powder.
• separate dinner rolls into 3 pieces each. spoon equal portions of the crabmeat mixture the roll pieces. top with water chestnuts.
• bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

scalloped potatoes

Ingredients

• Servings: 4
• 5 potatoes, peeled and sliced
• 1 (8 ounce) package cheddar cheese, cubed
• 1/2 cup butter
• 1 cup milk
• 2 teaspoons cooking
• 1 cup cornflakes cereal crumbs

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender, about 15 minutes. drain and place in a 2 quart casserole dish.
• in a microwave safe dish combine cheese, butter and milk. microwave until cheese and butter melt; stir in the . pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.
• bake in preheated oven for 15 to 30 minutes, or until heated through.

Melt-in-your-mouth Beef Fajitas

Ingredients

• Servings: 4
• 1 flank steak
• 1/4 cup shichimi togarashi (optional)
• 1/4 cup orange juice
• 1/4 cup low-sodium soy sauce
• 2 tablespoons lime juice
• 1/2 orange, zested
• 1/2 lime, zested
• 1 tablespoon cornstarch
• 1 tablespoon chili powder, or more to taste
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 onion, cut into slices and separated
• 1 red bell pepper, cut into thin strips
• 3/4 cup water

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 10 hrs 50 mins


• flatten flank steak slightly with a meat mallet. rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
• combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 2 hours.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• remove steak from marinade and pour marinade into a small bowl.
• cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. an instant-read thermometer inserted into the center should read 135 degrees f (57 degrees c).
• cut steak in half lengthwise and cut across the grain into thin slices.
• whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
• heat oil in a large skillet over medium-high heat. saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. add sliced steak, chili powder mixture, and water to the skillet. cook until sauce thickens and meat is glossy, 3 to 5 minutes.

exquisite pizza sauce

Ingredients

• Servings: 1
• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees f/45 degrees c)
• 3 tablespoons grated parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a small bowl, combine tomato paste, water, parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
• sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

crunchy chocolate chippers

Ingredients

• Servings: 5
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup margarine
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup vegetable oil
• 1 tablespoon milk
• 1 cup rolled oats
• 1 cup crushed sugar-frosted corn flake cereal
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. stir together the flour, baking soda and salt; set aside.
• in a large bowl, cream together the margarine, brown sugar and white sugar until smooth. beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. drop by heaping spoonfuls the prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

grilled lemon pepper catfish

Ingredients

• Servings: 2
• 5 lemons, juiced
• 1 tablespoon sea salt
• 3 large cloves garlic, minced
• 2 (8 ounce) fillets catfish
• 2 tablespoons lemon pepper seasoning (such as mccormick®)
• 2 tablespoons garlic and herb seasoning blend (such as mrs. dash®)
• 1 1/2 teaspoons seasoning (such as tony chachere's®) (optional)
• 1 lemon, thinly sliced
• 1/4 cup shredded carrot
• 2 tablespoons chopped fresh parsley
• 1 lemon, quartered

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
• preheat the oven's broiler for 400 degrees f (205 degrees c) and set the oven rack to the lowest position.
• remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and seasoning. arrange the lemon slices over the fillets.
• broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. you may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. sprinkle the fillets with shredded carrot and parsley to garnish. serve with lemon wedges on the side.

fresh peach dumplings served with hard sauce

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup butter flavored shortening
• 5 tablespoons ice water
• 6 fresh peaches - peeled, pitted and halved
• 1/4 cup butter, softened
• 1 egg
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a medium bowl, stir together the flour and salt. cut in the butter flavored shortening using your hands or a pastry blender until the mixture resembles coarse crumbs. sprinkle the ice water over the dough, and stir until the mixture comes together. knead the dough briefly, then divide into 6 pieces.
• preheat the oven to 375 degrees f (190 degrees c).
• on a lightly floured surface roll out each piece of dough into a thin circle. place two peach halves together, and wrap in each circle of dough, sealing at the top. place the dumplings an ungreased baking sheet.
• bake dumplings for 30 minutes in the preheated oven, or until golden brown. while the dumplings are baking, make the sauce. in a medium bowl, mix together the butter, egg, nutmeg, vanilla and salt using an electric mixer on low speed. gradually mix in the confectioners' sugar. spoon over warm dumplings.

asian ginger catfish

Ingredients

• Servings: 4
• 1 cup chicken broth
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 1/4 pounds thin catfish fillets
• 6 large white mushrooms, sliced
• 1/4 cup sliced green onion
• 1 tablespoon chopped fresh cilantro (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• put chicken broth, ginger, and garlic in a wide pot with a lid. bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.
• stir soy sauce into the broth mixture; add catfish fillets. spoon broth over the fillets. place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. sprinkle green onion over the fillets, cover, and cook for 30 seconds. garnish with cilantro to serve.

crab-filled egg rolls with ginger-lime dipping sauce

Ingredients

• Servings: 45
• 15 egg roll wrappers
• 1 pound pasteurized lump crabmeat
• 1 quart vegetable oil
• dipping sauce:
• 2 tablespoons lime juice
• 1 tablespoon white sugar
• 2 tablespoons asian fish sauce
• 1 tablespoon water
• 1/2 teaspoon ground ginger
• 1/2 teaspoon hot red pepper flakes
• 1/4 cup chopped fresh cilantro, for garnish

Recipe

• place an egg-roll wrapper on a work surface. center 3 tbs. crabmeat on the wrapper, forming it into a log. fold the corner closest to you tightly over the filling, then overlap right and left corners. then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. press to seal. repeat with remaining wrappers and crab.
• heat oil in a dutch oven to 300 degrees. cook rolls, 5 at a time, turning once, until blond, about 2 minutes. drain, cool and refrigerate in a zipper-lock bag. (can be prepared to this point up to 3 days ahead.) reserve oil.
• several hours before serving, mix dipping sauce ingredients together. heat oven to 200 degrees. reheat oil to 375 degrees in dutch oven. cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
• cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

exquisite pizza sauce

Ingredients

• Servings: 1
• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees f/45 degrees c)
• 3 tablespoons grated parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a small bowl, combine tomato paste, water, parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
• sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.