Chef Shawn's Recipes and Sample Menu

Scallop Ceviche on Black Pasta Cakes

Ingredientts

Method

Make ceviche:
Combine onion, juices, jalapeño, and salt in a bowl. Poach scallops in 4 quarts of simmering salted water, stirring occasionally, until just cooked through (scallops should be opaque with centers slightly pink), about 1 minute. Drain scallops and gently toss with marinade. Marinate scallops, covered and chilled, 3 hours.

Make pasta cakes:
Boil pasta in a large pot of boiling salted water until just cooked through, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander. Rinse briefly under cold running water to stop cooking (don’t cool pasta completely) and drain well. Toss pasta with extra-virgin olive oil.
Heat 1/4 inch olive or vegetable oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking. Form cakes by dropping a few strands of loosely squiggled pasta into a 1-tablespoon measure to fill it and inverting tablespoon into oil, flattening cake slightly if necessary. (If strands in bowl become too sticky to handle, stir in a little reserved pasta water, 1 teaspoon at a time. You need some starch from pasta to hold cake together, but you don’t want strands to become wet.) Cook cakes, 4 at a time, until crisp, 45 seconds to 1 minute per side, and drain on paper towels. Season cakes with salt.

Make salsa:
Soak onion in cold water to cover 20 minutes, then drain and rinse well. Stir together onion, cilantro, tomatillos, tomato, jalapeño, and salt and chill, covered, until ready to use. Assemble hors d’oeuvres: Lift scallops out of marinade and put 1 on top of each pasta cake. Top with salsa and serve immediately.

Smoked Salmon Pate

Ingredientts

Method

Puree all ingredients in food processor, to achieve desired consistency add smoke salmon.

Servings: 20

Dungeness Crab Cakes

Ingredientts

Method

In a large bowl mix all ingredients. With your hands mix all ingredients until desired consistency is reached, adding more bread crumbs to tighten. Create a work space and lightly dust area with bread crumbs,form into desired portion, example 3 oz. portions and create a ball. Tools needed will be a 3 to 4 inch circular mold. Place ball into center of mold and press down firmly into mold. To finish creating your cake roll both sides of cake in excess panko crumbs. Heat a large saute pan lightly covered in olive oil to medium high heat. Brown both sides of cake, approxiemetly 1 minute per side, reserve to a sheet pan and bake at 350* for about 6-8 minutes to reach desired temperature in the center of the cake. Serve with fresh lemon wedges and a dill sprig for garnish. Servings:30 (3 oz.) cakes

Dungeness Crab Fettucine

Ingredientts

Method

In a large saute pan heat on medium high heat covered lightly with olive oil. When the oil just starts to smoke add bell peppers and saute for about 1 minute. Deglaze pan with white wine, saute for approxiemetly 1 more minute until wine is evaporated. Add lemon zest, Dungeness crab and seafood stock and reduce by half. Add pasta and cream, reduce the cream by half. Finish with green onions and parmesan. Garnish with 1 inch chopped tomatoes and serve.

Servings: 8

Salmon Saute With Red Onion Marmalade

Ingredientts

Method

1. With a sharp knife cut 2-3 slits diagonally across the skin of each salmon filet. 2. Heat a large saute pan over medium high heat add enough peanut oil to cover the bottom of pan. Just as the oil starts to smoke, add the salmon filets, skin side down. Cook undisturbed for 4 minutes. Reduce the heat to medium and continue cooking for another 6-8 minutes. During the last minute or so spoon some of the peanut oil over top of the filet. Desired temperature with seafood is to cook to medium rare and by the time it reaches the mouth it should be medium. Method is called resting. Most meats will continue to cook another 10 degrees when pulled from direct heat. 3. As soon as the salmon starts cooking, make the sauce. In a stainless steel saute pan over medium heat add 1 T of butter and 1 T olive oil. When the butter is melted, add the onions and cook, stirring all the time until translucent, about5-6 minutes. Season with salt and pepper. Add the balsamic vinegar, red wine and then scrape the bottom of the pan with a wooden spoon getting the composits of the bottom of the saute pan. Add the thyme and cook until the liquid is almost completly evaporated, about 3-4 minutes. Add the cream and stir occasionally until the cream comes to a simmer. Cook until the cream is slightly reduced and starts to thicken about 3-4 minutes more. Be sure the cream does not boil over. Remove the thyme sprigs and season to taste with salt and freshly ground pepper. Stir in the other 1T of butter. Spoon the onion mixture over a plate. Top with salmon filets. Pour excess liquid onto filets.

Servings:4

Hot Dungeness Crab And Jalapeno Dip

Ingredientts

Method

Preheat oven to 375 degrees. Saute red bell pepper in olive oil for 5 minutes over medium heat until tender. In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmeasan cheese, green onions, Worcestershire sauce, jalapenos, celery salt, crab meat and lemon juice. Transfer to a 8 x 8 baking dish, cover and bake about 30 minutes, brown under broiler.

Serve with pita bread triangles.

Serves: 2

Five-Spice Calamari With Dipping Sauce

Ingredientts

Hot Alaskan Crab And Artichoke Dip

Ingredientts

Method

Preheat oven to 350 degrees.In a large saute pan saute red bell peppers in a couple of tablespoons of butter over medium high heat for about 5 minutes then add the artichoke hearts and continue to saute for another 5 minutes until softened. Reserve to a bowl. Add remaining butter and flour to saute pan making a light roux, cooking for about 3-4 minutes. Add heavy cream whisking as you pour into pan, bringing to a boil. Reduce heat and simmer for about 3 minutes whisking consistently. Remove from heat and stir in artichoke mixture green onions 2/3 of the parmesan cheese, lemon juice, jalapenos, salt and pepper. Gently stir in crab. Transfer to a buttered shallow baking dish and sprinkle with remaining parmesan. Bake for about 20-25 minutes until top is golden brown.

Servings: 8 Serve with toasted pita bread points

Horseradish Crusted Salmon

Ingredientts

Method

Preheat oven to 350 degrees. Mix together horseradish, mustard, white pepper, sour cream and mayonnaise. Salt and pepper each salmon filet to taste.Coat each filet with horseradish mixture. Spread bread crumbs on top of the horseradish mixture. Spray each filets bread crumb topping with pan coating-vegetable oil spray. Lightly coat sheet pan with olive oil. Form 8 servings of the garic mashed potatoes the size of the salmon filet on the sheet pan and place each salmon filet on top of the potatoe mixture. Roast in the oven about 8-10 minutes until salmon reaches medium rare. Then run under the broiler for a minute or two to turn crust golden brown. Serve immediately.

Servings: 8

Butter Clam And Smoked Bacon Dip

Ingredientts

Method

In a saute pan cook bacon over medium heat, simmering until golden brown and crisp and then transfer to paper towels with a slotted spoon. Drain clams over a sieve if using canned clams and reserve the juice. In another bowl whisk together cream cheese and sour cream. Whisk in clam juice and clams along with the bacon and remaining ingredients. Chill and then bring back to room temperature before serving. Goes great with toasted pita bread points or chips.

Servings: 4 Cups

Alaskan King Crab Bisque With Red Bell Peppers

Ingredientts

Method

In a large pot over medium high heat saute the bell peppers in the olive oil. Add the green onions, celery, carrots and red onions and saute until vegetables are tender, about 10-12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juice, crab stock and wine. Bring to a boil. Reduce heat to low and simmer about 30 minutes, stirring occasionally. Add cream and simmer 20 more minutes. Stir in crab meat. Cook about 5 more minutes. Season with salt and whie pepper to taste. Cool, puree with food processor or an emulsifier. Serve hot with crab garnish in center of bisque.

Servings: 12

Dungeness Crab Quiche

Ingredientts

Method

Method for pastry
Blend flour, butter, shortening and salt in a bowl with your finger tips until you attain pea size lumps. Drizzle with water gently and stir with a fork until incorporated. Squeeze a small handful, if it doesnt hold together add more ice water, half a tablespoon at a time.(dont overwork) Turn out on a floured work station. Roll into a 4 inch disc, wrap with plastic and refridgerate for 1 hour. Roll dough out into a 12 inch disc, place in pie pan with a 1/2 inch overhang. Decoratively crimp edges with a fork, prick bottom side of the shell as well with a fork. Chill for 30 minutes. Put oven rack in center of the oven and heat oven to 375 degrees. Line shell with foil and fill with pie weights or beans. Bake shell until golden brown, about 20 minute, cool. Method for filling
Break crab into small pieces, whisk together eggs, cream, herbs, seafood seasoning, salt, pepper and nutmeg. Stir in cheeses and the crab. Pour into prebaked pie shell and bake until filling puffs and is no longer wobbly in the center, about 45 minutes. Cool on rack.

Servings: (1) 12 inch pie

Crab And Shrimp Potstickers

Ingredientts

Method

Mix all ingredients, stuff wontons, egg wash edges, fold and seal. Saute in peanut oil and then finish off in a preheated 350 degree oven about 6 minutes or until golden brown.

Servings: 50 potstickers

Dungeness Crab Frittata

Ingredientts

Method

Preheat oven to 375 degrees. In a large saute pan saute garlic, onions, zuchinni until tender about 2 minutes over medium high heat, add mushrooms and saute for anothe minute. Add beaten eggs, cheese and milk to the vegetables. In a well oiled baking dish add mixture and layering crab as you go. Bake until firm about 20 minutes.

Servings: 12

Alaskan Shrimp, Crab, And Oyster Gumbo

Ingredientts

Method

To Make Stock:

In a large stock pot simmer shellfish stock ingredients for 1/2 hour, uncovered. Then transfer crab legs to a work surface and cool. Pick the meat out of the shells once cooled and reserve to a bowl. Add legs back to stock and continue to cook at a simmer for another 30 minutes, covered. Pour through a fine sieve, reserving the stock. Gumbo Base:

In a large saute pan cook flour and oil at a moderately low heat,stirring with a wooden spoon, making a reddish-brown roux about 45 minutes. Add onions, bell peppers and celery and cook until vegetables are softened. When this is complete add roux and vegetables by large spoonfuls to hot stock. Stirring well after each addition, bringing to a boil. Simmer gumbo for about 15 more minutes once right consistency is reached. Add shrimp and simmer for 2 minutes. Stir in crab meat, oysters and their reserved juices, simmer stirring occasionally until edges of oyster curl about 3 minutes. Stir in green onions, cayenne and salt and pepper to taste. Serve gumbo ladled over rice.

Servings: 10

Alaskan Cioppino

Ingredientts

Method

Heat olive oil in a large saute pan. Saute onions, bell peppers, garlic, raw fish, zuchinni and bay leaf. Season with salt and pepper. Deglaze with white wine. Add clams and mussels and cover, cook until clams and mussels open, discarding any shells that do not open. In a large stock pot add chili sauce, tomatoes, marjoram, garlic salt, parsley and fish stock and bring to a boil then reduce heat. Add ingredients from the saute pan. Add shrimp, squid and crab. Continue to simmer until prawns and squid are cooked throughout, about 10 minutes. Season with cayenne, tabasco, salt and pepper. Ladle into bowls and serve.

Servings: 2 gallons

Oyster Suzette

Ingredientts

Method

Schuck and clean oysters. In a large bowl mix together; bacon, onions, shallots, garlic, Tabasco, bread crumbs, chives, Parmesan and Cajun seasoning. Roll oysters in mix and place back into shells. Line the bottom of a sheet pan or baking dish with rock salt. Place oysters on top of rock salt,bake at 400 degrees for 8-10 minutes until breading is golden brown and top with Hollandaise sauce. Garnish with fresh dill sprig and lemon wedge.

Servings:12 oysters

Halibut Ceviche

Ingredientts

Method

Place the halibut chunks in the zip lock bag and place the limes squezzing the juice out of the into the bag. Place into fridge for 4 hours torning the bag over every hour to mix them up. When halibut is done in a large bowl mix all ingredients and serve.

Servings: 2 lbs.

Alaskan Smoked Salmon Hash With Dill Vinaigrette

Ingredientts

Method

For Vinaigrette:

Place vinegar, lemon, shallots, dill, salt and pepper in a food processor and blend.Slowly add the oil. Transfer to a squeeze bottle.

For Hash:

Mix together potatoes, dill, dry mustard, garlic powder, bell pepper, horseradish, fish stock, salt and pepper. Place in a well oiled baking dish and cover with foil. Cook about 45 minutes at 375 degrees. Remove foil and brown under broiler. Sreve poached egg over the top followed by caviar and sprinkle with dill vinaigrette.

Servings: 4

Alaska Fluffy Louis

Ingredientts

Method

For the Louis dressing; in a medium bowl mix together mayonnaise, chili sauce, green onions, lemon juice, horseradish, tabasco, salt and pepper to taste, fold in cream. Arrange seafood, tomatoes, eggs, cucumber and olives on a Romaine lined salad plate. Garnish with lemon wedge. Serve with Louis dressing on top.

Servings: 4

Smoked Salmon Remoulade

Ingredientts

Method

Lemon Aioli:

Put egg yolks into food processor, whisk until frothy. Add remaining ingredients except for the olive oil and continue to blend. Slowly add oil and emulsify.

Remoulade:

Pulse in a food processor until the right consistency is achieved.

Servings:1/2 gallon

Alaskan Halibut With Mango Chutney

Ingredientts

Method

Halibut:

Season halibut filets with salt and pepper, puree peppers and the honey in a food processor.Place halibut on the grill and baste the chipotle glaze on every couple of minutes until finished. Halibut should be cooked to a medium rare so by the time it reaches the plate it will be medium. This process is called resting as it will continue to cook another 10 degrees, once it is removed from the grill.

Mango Chutney:

Season the mangos with the ginger, garlic, mint and kosher salt and reserve. Combine the vinegar and sugar in a small saucepan and bring to a rapid boil. Add the mango, onion, chili peppers and honey and simmer on medium heat for about 30 minutes. Serve hot on the halibut.

Servings: 4

Cajun Dungeness Crab Stuffed Jalapeno Poppers

Ingredientts

Method

Brush peppers with olive oil and roast in the oven at 375 degrees for 10-12 minutes. Mix remaining ingredients in a large bowl. Stuff peppers and brown at 375 degrees for 6-8 minutes.

Servings: 36 poppers

Sea Scallops With Smoked Bacon & Maple Cream Sauce

Ingredientts

Method

Preheat oven to 425 degrees. Combine maple syrup and heavy cream in a saucepan. Bring to a boil, then simmer and reduce by one half. Stir in mustard, nutmeg, salt and pepper to taste. Simmer 5 more minutes, remove from heat. Wrap each scallop with bacon and place seam side down on a greased baking dish. Bake about 6-7 minutes until bacon is golden brown and scallops are cooked to medium rare. Serve with maple cream sauce, garnish with chopped chives.

Servings: 20 scallops

Alaskan Spot Prawn Egg Rolls

Ingredientts

Method

In a large bowl combine prawns, cabbage, sprouts, carrots, onions, garlic, dry mustard, salt and pepper. Mix well. Place wrapper on a work surface and egg wash all the edges of the wrapper with a pastry brush. Place desired amount of filling in the egg roll wrapper and roll once, fold edges over the first roll and continue to roll out. There are 2 ways to ccok your egg rolls. 1. Place in a 360 degree deep fryer and cook about 6 minutes until the shell of the wrapper is golden brown. 2. Preheat your oven to 400 degrees. In a large saute pan heat peanut oil over medium high heat and place the seam side of the egg roll down. Saute, rolling as you go to achieve a golden brown coat. Place on a sheet pan and finish cooking in the oven for about 8-12 minutes until cooked all the way through. Serve with sweet and sour sauce.

Servings: 8

Pacific Rim Coconut Prawns With Malibu Sauce

Ingredientts

Method

Peel, devaine and rinse shrimp. Egg wash and roll in flour. Then roll in coconut flakes. Place on parchment paper and freeze 1 hour, so coconut sets up. To make sauce place pina colada mix, malibu rum, sugar, pineapple, coconut milk and flakes into a saucepan over medium high heat and boil. Reduce by 1/4. Add cornstarch slurry until you reach the desired consistency.

Servings: 2 skewers with 6 shrimp on each

Alaskan Yellow-Eye Vera Cruz

Ingredientts

Method

Season filets with salt, pepper and lemon juice. Saute over medium high heat with half of the olive oil for 1 minute a side or until filets slightly brown. Cook until filets appear to be cooked about half way through. Set aside. Add remaining oil and saute the garlic, capers, olives, jalapenos, poblanos, onion, cinnamon sticks, cilantro and cumin. Saute until onions become wilted or translucent. Add sherry and the stock, reduce by half on high heat. Carefully return the filets back to the saute pan and add the tomato and the marjoram, and poach over medium heat until finished. Remove fish to serving plate and top with sauce. Garnish with lemon wedge.

Servings:4

Cilantro-Lime Tartar Sauce

Ingredientts

Method

In a food processor combine all ingredients and pulse 3-4 times reaching the desired consistency. Chill before serving.

Servings: 2 Cups

Scalloped Oysters

Ingredientts

Method

Preheat oven to 425 degrees. In a medium size bowl combine bread crumbs, lemon zest, dill, 1 1/2 cups of the parmesan, green onions, bell peppers and salt and pepper to taste, mix well. Grease the bottom of your baking dish and sprinkle enough of the seasoned panko to cover the botton of the dish. In a small mixing bowl whisk together the liquids. Place oysters in your baking dish over the top of the seasoned panko, pour liquid over the oysters. Place remaining panko over the top of the oysters, top with the remainder of the parmesan and bake for about 8-10 minutes until ingredients start to bubble and parmesan is golden brown.

Serves:8

Halibut Tacos With Asian Slaw & Thai Mayonnaise

Ingredientts

Method

Slice halibut into 8 (2 oz.) strips. In a shallow dish, combine lime juice, garlic and cilantro and add fish strips, coating with marinade. Cover and refrigerate 1-15 minutes. Meanwhile pour enough peanut oil in a large saute pan so 1/2 in ch of the oil comes up the side of the pan. Heat to medium high. Dredge halibut in the flour and shake of excess.. Carefully place the halibut in the hot oil and cook on all sides until golden brown on the outside and opaque on the inside, about 3-4 minutes. Transfer fish to a paper towel. Season with salt and pepper. For the mayonnaise: In a small bowl, combine all ingredients. Cover and refrigerate for a few hours. For Asian Slaw and Dressing: In a large bowl, toss together the slaw ingredients. In a medium bowl, combine the dressing ingredients. Pour the dressing over the slaw and toss well. Cover and refrigerate until ready for use. To serve: Warm the tortillas. Place each strip in the middle of the tortilla. Top with about 2 T Thai-Style mayonnaise, Cover with about 1/2 to 3/4 C od Asian Slaw. Garnish with lime wedge. If desired, serve remaining Asian slaw on the side.

Servings: 8 Tacos

Dungeness Crab Fritters

Ingredientts

Method

In a large bowl combine crab meat, eggs, green onions, tomatoes, salt, pepper, parsley and worcestershire sauce. Mix well. Sift flour and baking powder together and add to crab mixture, mix well. Shape with a cookie cutter to desired size. In a large saute pan heat the butter over medium high heat and saute fritters for about 2-3 minutes a side until golden brown. Hold in oven, serve hot.

Serves: 8-12 Fritters

Kicked Up Cocktail Sauce

Ingredientts

Method

In a medium sized bowl combine all and whisk.

Servings: 1 Cup

Oysters Alaskafeller

Ingredientts

Method

In a food processor combine spinach, parsley and onion. Pulse until fine. In a medium saute pan cook bacon until rendered. Add bacon, butter and lemon juice to vegetable mix, add lemon juice. Top each oyster with about 2 T of mixture. Bake at 425 degrees for about 5-6 minutes until sides of oysters curl.

Servings: 36 Oysters

Sea Scallops With Sweet Corn & Tomato Coulis

Ingredientts

Method

In a medium size saute pan saute the garlic and the shallots in the olive oil over medium high heat, about 2-3 minutes. Add corn, basil, salt and pepper. Cook until corn is tender and slightly starting to brown on its edges, about 4-5 more minutes. Add cream and scrape the bottom of the pan to get any remenents sticking to the pan. Reduce by 1/2, cool. Pour mixture into food processor and puree until smooth about 1 minute. Remove and pour through a sieve into a pan forcing ingredients with your hand into the mesh of the sieve. Discard the solids. In a small bowl toss tomatoes with parrsley, salt and pepper. In a medium size saute pan heat olive oil over medium high heat until almost smoking. Season the scallops with salt and pepper. Add scallops to the pan and saute until desired temperature is achieved (medium rare) sugested, turning as needed. Serve with the hot coulis and garnish with the seasoned tomatoes.

Servings: 6

Mac Halibut With Pacific Rim Salsa & Rum Butter

Ingredientts

Method

Roll the halibut filet in the nuts, coating both sides. Preheat oven to 400 degrees. In a large saute pan heat olive oil over medium high heat, just as the oils starts to smoke carefully add halibut filets to the pan. Saute on each side about 30 seconds just enough to give the nuts a little color. Place pan in the oven and cook about 8 minutes depending on the desired temperature wanted and the thickness of the filet (medium-rare to medium)is my favorite and as the resting period occurs it will be medium when plated. For the rum butter; mix the compounds and the butter and whip. For the salsa mix all ingredients in a large bowl. When the halibut is finished reserve to the side. Place the saute pan back on the stove over medium high heat and add the salsa. Saute the salsa until all ingredients are hot and the liquids reduce to the correct consistency, about 2 minutes. To serve: Place 1/4 of the salso in the center of your plate, place the halibut on the top and finish witha generous portion of the rum butter on top of the filet. Garnish with banana leaves if desired.

Servings: 4

Oyster Mt.Redoubt

Ingredientts

Method

Preheat oven to 425 degrees. Schuck and clean oysters. In a small bowl combine panko, paprika, cayenne, salt, lemon rind, pepper and parmesan. Place each oyster back into its shell top with a spoonfull of Bearnaise sauce, then top with 1 oz. of Bristol Bay Red King Crab, then with seasoned panko and then with another spoonfull of Bearnaise. Place into the preheated oven in a rock salt lined baking dish and bake for about 6-8 minutes until sides of oysters start to curl and the breading starts to take on a golden brown color. Serve with lemon wedges.

Serves: 16 Oysters

Creole Mustard Sauce

Ingredientts

Method

Combine the shallots, vinegar, peppercorns, bay leaf and wine. Reduce liquid by half. Add the cream and reduce by half again. Strain the sauce through a sieve, then return to low heat and gradually whisk in the butter, then add the mustards.

Servings: 1 Cup

Creole Remoulade (Cajun Dipping Sauce)

Ingredientts

Method

Place the eggs, paprika, salt and mustard into a mixing bowl. Add the oil slowly as you are whisking. After the mixture is thick add the vinegar. Add the grated lemon rind to the mixture, then squeeze the juice from the lemons in. Fine dice the shallots, celery, garlic and parsley. Add to the mixture. Blend ketchup, bay leafs, horseradish and tabasco. Chill for 5 hours. Great with shrimp or crab.

Servings: 1 Cup

Hot Smoked Oyster Dip

Ingredientts

Method

Mix all ingredients and place into a baking dish. Bake at 375 degrees for 20-30 minutes until desired cosistency is achieved.

Servings: 1 lb.

Pot Sticker Asian Dipping Sauce

Ingredientts

Method

Whisk all ingredients togather

Servings: 1 C

Egg Roll Sweet N Spicy Dipping Sauce

Ingredientts

Method

Combine all ingredients in a medium bowl, stir until sugar dissolves. Cover and let stand at room temperature for 1 hour.

Servings: 1 Cup

Baked Feta Bruschetta

Ingredientts

Method

Mix all ingredients in a medium sized bowl, let stand 10 minutes. Place on sliced baguettes and bake at 400 degrees for 2-3 minutes until cheese melts, or serve chilled. Servings: 20 slices

Alaskan Smoked Salmon Quiche

Ingredientts

Method

In a medium sized bowl combine all ingredients. Pour into pie shell and bake at 400 degrees for 45 minutes.

Servings: 6

Curried Mussels

Ingredientts

Method

Bring heavy cream and the wine to a boil. Add shallots, garlic, curry powder and lemongrass. Add mussels and cover. To serve ladle to a bowl and remove lemongrass.

Servings: 2

Hot Raspberry Prawn Caesar Salad

Ingredientts

Method

Heat oit in a large saute pan over high heat, just as the oil starts to smoke add the vegetable blend. Saute for 1-2 minutes. Add the prawns, season with salt and pepper, saute for about 2 minutes. Deglaze the pan with white wine, add dressing and cook 1 minute, add croutons, toss and serve over the bed of Romaine lettuce. Finish off with freshly grated parmesan.

Servings: 2

Sea Scallops With Hot Hearts And Baby Spinach

Ingredientts

Method

In a medium sized saute pan heat olive oil on high heat. Just as the oil starts to smoke add the red onions, toss for 15 seconds and add the seas scallops, season with salt and pepper. Saute for about 4 minutes until desired temperature is achieved on scallops. Deglaze the pan with white wine add tomatoes and saute for 1 minute. Add ranch dressing, toss, then add the croutons and serve over the baby greens. Finish with fresh grated parmesan.

Servings: 2

Steamer Clams In Cilantro Jus

Ingredientts

Method

In a large saute pan heat the olive oil over medium high heat. Add the shallots, red onions and garlic, saute for 1 minute. Add cilantro and then season with salt and pepper, cooking 1 more minute. Add clams, butter, wine and lemon. Cover and cook about 4-5 minutes until all the clams open. Serve with baguettes or ciabatta bread for mopping up the delicious juice.

Crab Stuffed Mushrooms

Ingredientts

Method

Preheat oven to 400 degrees. In a medium size bowl mix all ingredients together. Stuff mushrooms and bake for approxiametly 6-8 minutes or until filling is golden brown and your desired temperature is achieved.

Servings: 20 mushrooms

Apple & Walnut Smoked Salmon Spread

Ingredientts

Method

In a medium bowl mix all ingredients well.

Servings: 3 cups

Thai Style Mussels

Ingredientts

Method

In a large saute pan over medium high heat add coconut milk, fish sauce, ginger and pepper. Cook until sauce thickens 4-5 minutes. Add Mussels and cook covered for 5-6 minutes until all Mussels open. Sprinkle with cilantro and serve with rice or a bread with heavy crust.

Servings: 2 lbs.

Wild Blueberry BBQ Sauce

Ingredientts

Method

In a medium size stock pot saute onions and jalapenos in the oilve oil for 3 minutes until onions are translucent. Add ketchup, vinegar, sugar, mustard and tabasco and bring to a boil. Add blueberries and simmer for 20 minutes. Cool, then puree in a food processor.

Servings: 1 gallon

Mandarin Orange Sesame Dressing

Ingredientts

Method

Combine all in a food processor, chill.

Servings: 6 Cups

Dungeness Crab Eggs Benedict Diablo

Ingredientts

Method

Prepare your Diablo sauce in a medium size bowl by combining Hollandaise, salsa and lime juice, keep warm. Blend in crab meat and seasononig. For each serving split biscuit in half, place a poached egg on each half of the split biscuits. Ladle sauce over the top, add cheese. Garnish with the chopped cilantro.

Servings: 4

Oregon Shrimp & Rotini Pasta Salad

Ingredientts

Method

In a large bowl combine all and miw well.

Servings: 12

Cedar Planked Salmon Seasoning

Ingredientts

Method

In a medium sized bowl combine all ingredients, mix well.

Servings: 4 Cups

Mussels In Lemon Cream

Ingredientts

Method

In a large saute pan over medium high heat saute the shallots and garlic in the butter for about 1 minute. Add the liquids and bring to a boil. Add cilantro and the Mussels, cover. Cook approxiametly 5-6 minutes until Mussels open. Serve with fresh lemon wedges as garnish.

Servings: 2

Chicken Marsala

Ingredientts

Method

Season your chicken breast with the salt and pepper. Dredge the breast in flour. Heat a large stainless steal saute pan with the olive oil over high heat. Just as the oil starts to smoke add the breast to the pan. Saute approxiametly 1-2 minutes each side just enough to give them a golden brown color. Remove them from the stove and place in a preheated 425 degrees oven while still in the saute pan. Cook about6-7 minutes more until temperature reaches around 155 degrees in the center (resting as the sauce is being made will achieve the 165 degree temperature needed for chicken(. Remove the saute pan from the oven with an oven mit (CAREFULLY HOT!). Remove the chicken from the pan and place on the serving plate (cut in diagonal slices to give them a fan look). Place the saute pan back on top of the stove on high heat and add the mushrooms. Saute the mushrooms for approxiametly 2 minutes. Deglaze the pan with the Marsala wine and cook 30 seconds. Add demi-glace or beef stock and reduce the sauce to desired consistency. Serve over the chicken.

Servings: 4

Mt.Fairweather Halibut & Lemon Caper Buerre Blanc

Ingredientts

Method

Preheat your oven to 425 degrees. Place each filet on a work surface. Stuff 3 oz. of crab meat inside each slit(pocket). In a large stainless steal saute pan add the olive oil and place over medium high heat. As the oil just starts to smoke carefully add the filets, give the saute pan a couple of shakes to keep the halibut from sticking. Place the saute pan in the oven on the middle of the rack and cook for approxiametly 7-8 minutes depending on the thickness of your filets, just reaching medium should be your desired pull temperature. Carefully with an oven mit remove the saute pan from the oven and place back on the stove. Remove filets with a metal spatula to the serving plate. Return the saute pan to high heat over the stove. Add the capers and saute 20 seconds. Deglaze the pan with lemon juice. Deglaze the pan again with the white wine. Add the butter pieces and continue to saute, swirling the pan in circles. After about 30 seconds you should start to see small bubbles forming, keep swirling and now as soon as the bubbles get a little bigger remove the sauce from the heat and fold over the halibut filets. The trick to a correct buerre blanc is to know when to remove the pan from the heat by the bubbles size as to not have the sauce break on you.

Servings: 4

Guidos Chicken Marinara

Ingredientts

Method

Place 4 chicken breast smooth side (what was the skin side) down on a cutting board, season with salt and pepper. Place a slice of cheese, the ham and an even amount of basil inside each portion of the chicken. Roll up as to have the seam side of the breast down. Preheat the oven to 425 degrees. Heat a large stainless steal saute pan with enough olive oil to cover the bottom of the pan on high heat. Just as the oil starts to smoke, add the breast seam side down to seal the seam. Saute about 1 minute on each side to give each side a golden brown glaze. Place the saute pan in the oven and bake for 7-8 minutes until desired temperature is achieved. Carefully remove the pan from the oven with an oven mit and return it to the stove top over medium high heat. Remove the breast to a cutting board. Place marinara into the saute pan and heat until hot. Either place the breast whole on your plate or cut 4-5 slices in the breast making medallions. Pour hot marinara sauce over the top, top with fresh parmesan and serve.

Servings: 4

Oregon Shrimp & Breast Of Chicken Dijonaise

Ingredientts

Method

Place chicken breast on your work surface, place even amounts of shrimp and artichoke hearts in the center of each breast. Roll up so seam is on the botton side. Season with salt and pepper. Preheat oven to 425 degrees. In a stainless steel saute pan over high heat add enough olive oil to cover the bottom of your pan. Just as olive oil starts to smoke place the breast in the pan with seam side down very carefully. Saute 1 minute on each side to give the breast a golden brown color. Remove pan from top of the stove and place into the preheated oven. Bake for about 7-8 minutes until desired temperature is achieved. Remove the pan from the oven and ladle 3 oz. of dijonaise on each breast and top with 2 slices of Havarti cheese and place back in the oven. Bake 1 minute until the cheese has melted. Serve hot.

Servings: 4

Ancho Chili Sauce

Ingredientts

Method

Seed and stem the chilies under cold running water, then break into 1 inch pieces, then place in a medium sized bowl. Add boiling water and soak 1 hour. Strain chilies through a seive, reserving the liquid to the side in another bowl. In a heavy sauce pan add the chilies, tomatoes, galic, salt, turmeric, oregano, cumin and 1 cup of the reserved liquid. Bring to a boil, stirring constantly. Reduce heat and simmer for 10-15 minutes until sauce thickens and coats a spoon. Serve at room temperature.

Servings: 2 Cup

Black Beans And Smoked Corn Salsa

Ingredientts

Method

In a large bowl combine all the ingredients, and chill at least 8 hours.

Servings: 12

Filet Mignon With Chantrelle Vanilla Cabernet Jus

Ingredientts

Method

Preheat oven to 425 degrees. In a large stainless steal saute pan over high heat add the olive oil. As soon as the olive oil starts to smoke carefully add the seasoned tenderloin. Sear both sides for 1 minute and then place the saute pan in the oven. Cook until the desired temperature is achieved. Carefully remove the saute pan from the oven with an oven mit. Place pan back on the stove. Remove the filets to your serving plate. Add the mushrooms and saute for 1 minute or so, then add the vanilla extract. Saute for 30 seconds. Deglaze the pan with the cabernet, saute 30 seconds, then add the demi glace or beef stock and reduce to the desired sauce consistency. Serve over the filets.

Servings: 4

Braised Red Cabbage & McIntosh Apples

Ingredientts

Method

Preheat oven to 350 degrees. Place apples, cabbage, and onion into a baking dish. In a saucepan combine, sugar, salt, pepper, vinegar and chicken stock. Bring to a boil or until sugar dissolves. Pour liquid mixture over cabbage mixture. Cover and bake for 1 hour or until cabbage is soft.

Servings: 8

Carmelized Pecans

Ingredientts

Method

Ina medium pot add pecans to a boiling pot of water in two batches. Boil 2 minutes, drain. Sprinkle salt and cayenne, toss. Coat with the sugar. In a medium saute pan over medium high heat add the peanut oil and saute the nuts for 3 minutes until carmelized. Remove and cool on a sheet pan. Great for salads.

Servings: 1 Cup

Wild Raspberry Vinaigrette

Ingredientts

Method

In a container with a lid mix all ingredients and shake well.

Servings: 2 Cups

Focaccia Bread

Ingredientts

Method

Preheat oven to 400 degrees. Brush sheet pan with olive oil. In a mixer bowl combine yeast, 8 oz. of the water and the honey. Stir until the yeast dissolves. Add 4 oz. of the flour and mix to make a sponge, let it sit until it doubles in size about 6-7 minutes. Gradually add the remaining flour, water, olive oil, and salt. Mix 3 minutes using dough hook on medium speed. Turn off and scrape the sides, let dough relax about 10 minutes. Turn the mixer back on and mix another 5 minutes at the same speed. Transfer to the sheet pan and stretch out to cover all of the pan. Cover with plastic wrap and allow to sit at room temperature for 20 minutes. Uncover and restretch again. With your fingertips make dimples throughout the dough. Brush with olive oil and add your seasonings. Proof for another 15 minutes. Bake for 10 minutes, turn and bake another 6-8 minutes.

Servings: 24 pieces or 1 full sheet pan

Roasted Red Pepper Remoulade

Ingredientts

Method

In a food processor combine the mayonnaise and the red peppers. Puree until smooth. Then add the remaining ingredients and continue to puree until all is smooth. Chill 30 minutes.

Servings: 2 Cups

Caribbean Lime Cilantro Slaw

Ingredientts

Method

Mix all ingredients then add slaw and chill. Great with crab cakes.

Servings: 8

Chicken Alexander With Lemon-Thyme Buerre Blanc

Ingredientts

Method

Preheat oven to 425 degrees. After the breast are pounded out season with salt and pepper and stuff with equal portions of the cheese, pine nuts and pesto. Roll uop the breast so the seam side down. In a large stainless steel saute pan over medium high heat add the olive oil. Just as the oil starts to smoke add carefully add the breast to the saute pan seam side down. Saute for 1 minute on all sides as to give the breast a golden brown color. Place the saute pan in the oven and cook approxiametly 7-8 minutes until chicken is fully cooked through. Carefully remove the pan from the oven with an oven mit and place back on top of the stove under high heat. Remove the breasts to the plates. In the Saute pan add the thyme and lemon juice, saute for 20 seconds and then deglaze the pan with the wine. After 20 more seconds add the butter. As the sauce continues to cook swirl the saute pan in circular motions. After about 45 seconds you will see small bubbles and then you will see bigger bubbles. Once you see the bigger bubbles remove from the heat and pour through a seive over the chicken.

Servings: 4

Smoked Pineapple Salsa

Ingredientts

Method

Place pineapple slices onto a hot and oiled BBQ. Grill 4 minutes each side. Gently toss the onion slices and the jalapenos in olive oil in a medium size bowl. Place these onto the grill for 3-4 minutes per side. Remove from the grill and peel the skin off of the jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all the grilled ingredients with the chopped herbs in a large bowl. Add the lime juice, olive oil, salt and pepper. Great for fish.

Servings: 4

Sweet Red Bell Pepper Sauce

Ingredientts

Method

In a large saute pan melt 6 T of the butter. Saute the pepper, onion, garlic and thyme until the onion is translucent, about 10 minutes over medium high heat. Deglaze the pan with the wine and cook until 6 table spoons remain. Pour in the cream and bring to a boil. Scrape the contents of the saute pan into a blender and puree until smooth. Strain, return to a clean saute pan and reheat. Whisk in remaining butter and lemon juice and season with salt and pepper.

Servings: 12

Alaskan Salmon Tartare On Potato Gaufrettes

Ingredientts

Method

In a mixing bowl, combine the salmon and the green onions. In a small bowl, stir together the ginger, wasabi paste, soy sauce, and the sesame oil until the wasabi dissolves. Add them to the salmon and stir until well blended. Taste and adjust seasoning with lime juice and a little more soy sauce. Cover and let sit in the fridge to keep mixture cold. In a deep fryer, fry the potato slices until they are golden brown, remove to a paper towel. Season with salt. To serve place a generous amount of tartare on the gaufrette, and arrange on a serving platter.

Servings: 48 pieces

King Salmon Cakes

Ingredientts

Method

Saute green onion, bell pepper, and garlic for 1 1/2 minutes in the butter. Remove from heat. In a large bowl combine the basil, cilantro, beaten eggs, half of the bread crumbs, sour cream, cream cheese, salmon, dijon, dill, lemon juice, lemon rind and the sauteed vegetables. Form into desired size through a mold. Combine the rest of the panko and parmeasan cheese. Roll molded salmon cakes in the breading. Chill. Cook in a large saute pan with a few tablespoons of olive oil for 3-4 minutes a side over medium heat. Serve with red pepper sauce or a remoulade.

Servings: 16 cakes

Mussels Provencale

Ingredientts

Method

In a large saute pan over high heat add the olive oil, chopped onions, garlic, thyme, fennel, and tomatoes. Saute for 2 minutes or so. Add saffron threads, wine and mussels. Cover and cook for about 5-6 minutes until all the shells have opened. Serve with a crusty bread.

Servings: 4

Hot & Spicy Seafood Nuggets

Ingredientts

Method

In a food processor pulse shrimp until finely chopped. Transfer shrimp to a large mixing bowl. Add all the remaining ingredients except 2 of the eggs and the bread crumbs, fold together gently but thoroughly. Roll the mixture into 1 1/2 inch balls and dip into the remaining egg and then dredge in the panko. Deep fry until golden brown. Drain on paper towels. Serve with the lemon wedges.

Servings: 24 balls/nuggets

Key Lime Aioli

Ingredientts

Method

Mix all ingredients, cover and chill at least 2 hours. Serve with crab cakes.

Servings: 2 Cups

Asian Vinaigrette

Ingredientts

Method

Whisk all ingredients together.

Servings: 3 cups

Hot Chinese Mustard Sauce

Ingredientts

Method

Mix all ingredients except peanut oil. Slowly whisk peanut oil in until emulsified.

Servings: 3 cups

Beef Satay With Spicy Szechwan Sauce

Ingredientts

Method

Cut the steak into 24 equal strips, each about 4 inches by 1 inch. Thread each strip on to a pre soaked skewer, passing the tip of the skewer back and forth along the length of the stick. Rosemary stems work great if available. Arrange on a platter and chill until useage. In a small bowl prepare the marinade by stirring together the soy sauce, honey, chili flakes, cumin, and the turmeric. Pour the mixture over the skewers, turning them as to coat them for 30 minutes, letting the skewers marinate at room temperature. Preheat your grill. While the grill is preheating, prepare the sauce: In a mudium sized saute pan melt 4 T of the butter over medium high heat. Add the garlic and green onion. Saute until soft, about 2 minutes. Pour in the stock, soy sauce, and the chili flakes and cook about 3 minutes longer. Pour sauce through a fine strainer into another pot and whisk the remaining butter in. Keep warm. Cook the skewers to medium rare and place on a serving platter with the sauce in the center.

Servings: 24 skewers

Pina Colada Salad

Ingredientts

Method

Drain pineapple, reserve juice. In a saucepan, sprinkle gelatin over cold water, let stand 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes. Remove from heat, stir in cream of coconut, sour cream, lemon lime soda, and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally. Fold in flaked coconut, nuts and reserved pineapple. Pour into 6 cup ring mold coated with non stick spray. Cover and refrigerate for 3 hours or until firm. To serve, unmold onto a platter, fill the center wth pineapple chunks and coconut flakes if desired.

Servings: 1 (6 cup mold)

Strawberry Cream Cheese Delight

Ingredientts

Method

Thaw and drain strawberries, set aside. Beat cheese and sugar with mixer until light and fluffy. Fold in strawberries and whipped cream. Turn into 5-cup mold. Freeze at least 8 hours. Let stand at room temperature for 30 minutes, unmold. Garnish with more strawberries.

Servings: 1 (5 cup mold)

Hawaiian Gumdrop Fruit Salad

Ingredientts

Method

Cook dressing until thick. Cool. Mix dressing with whipped cream. Toss with fruits. Let stand 6 hours before serving.

Servings: 8 cups

Mandarin Orange Salad

Ingredientts

Method

Mix yogurt and honey, fold in carrots, apples, celery, mandarin orange sections and peanuts. Served chilled on a bed of lettuce.

Servings: 4-6

Margarita Fruit Salad

Ingredientts

Method

In a large bowl combine all the fruits and the cilantro. In a small bowl combine sugar, lime juice and the tequilla. Stir until the sugar dissolves. Add the liquid to the fruits and gently combine. Serve chilled.

Servings: 4

Cold Wild Rice Salad

Ingredientts

Method

Prepare rice occordinally, except do not add oil or butter. In a large bowl, stir together rice mixture, water chestnuts, celery, green onions, and grapes. In a screw top jar, combine olive oil, lemon juice, and pepper. Cover and shake well. Pour lemon juice mixture over rice mixture, toss to coat. Cover and chill in the refrigerator for at least 4 hours. To serve gently fold in mandarin oranges and pecan halves.

Servings: 8

Caesar Dressing

Ingredientts

Method

In a food processor, combine all ingredients. Mix on low for 30 seconds then on high for another 30 seconds. Chill.

Servings: 3 cups

Ranch Dressing

Ingredientts

Method

In a medium bowl combine and whisk all ingredients. Cover and chill.

Servings: 2 cups

1000 Island Dressing

Ingredientts

Method

Ina a medium sized bowl combine all ingredients and whisk. Cover and chill.

Servings: 2 Cups

Blue Cheese Dressing

Ingredientts

Method

In a medium sized bowl combine all ingredients and whisk. Cover and chill.

Servings: 5 cups

Creamy Italian Dressing

Ingredientts

Method

In a medium bowl mix and blend well. Cover and chill.

Servings: 4 cups

Shrimp Stock

Ingredientts

Method

Saute the shells in the oil for 2 minutes, stirring, constantly. Then add all the mirepoix and saute for 3-4 minutes more. Add cold water, and parsley and satchet. Bring to a rapid boil, reduce heat to medium high and cook for 1 hour or until mixture has reduced by 1/2. Remove from the heat and strain through a seive or a China cap. Cool in a icebath.

Servings: 1 gallon

German Chocolate Cake

Ingredientts

Method

Cake:

Mix packaged chocolate with the boiling water, mix well and is done once chocolate has dissolved. Let cool. Preheat oven to 350 degrees. In a mixing bowl add butter and sugar and mix until fluffy about 2 minutes. Slowly add egg yolks, while still beating, once egg yolks and the yellow streaks are gone the mixing is done. Add chocolate liquid and vanilla in next. Then mix premixed flour, soda and salt at the same time you mix the buttermilk, evenly. Mix until smooth. In a seperate mixture beat egg yolks until frothy and fluffy. Fold egg whites into the main mixture only with a spatula. Cut circular liners for the bottom of the cake pans with parchment paper. Grease the inside of the cake pans and add a little flour to dust the cake pans. Place the parchment paper into the pan and pour cake mix in all three 8 inch cake pans. Bake for 30-40 minutes until you can pull toothpick out cleanly, rotate pans as you bake to get an even bake. Cut cake away from the sides before trying to get out of the cake pans. Cool to a rack

Icing:

Mix the following ingredients for 12 minutes: milk, sugar, yolks, butter, and vanilla. Next add coconut and toasted pecanss. Apply between cakes and the top of the cake.

Servings: 3 (8 inch) cakes

Banana Oatmeal Bread

Ingredientts

Method

Preheat oven to 350 degrees. Beat first 6 ingredients on medium speed until blended. Add milk, flour, oats, baking powder, baking soda, cinnamon, vanilla and the nutmeg. Mix well together with mixer. Pour into 2 greased loaf pans. Bake at 350 for about 30 minutes or until toothpick comes out clean.

Servings: 2 looaves

Pumpkin Bread

Ingredientts

Method

Preheat your oven to 350 degrees. Sift together: flour, salt, sugar and baking soda. In a seperate bowl combine the pumpkin, the oil, eggs, water and spices. Pour into the bowl with the dry ingredients and mix, but dont over mix. Pour into a well greased loaf pan and bake for 50-60 minutes until toothpick comes out clean.

Servings: 1 loaf

Mojo Marinated Pork With Black Beans & Rice

Ingredientts

Method

Pork:

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from heat and stir in remaining orange juice and lime juice add a few cloves of the garlic and 1/4 cup of the oregano. Let cool at room temperature. With a paring knife make slits accross the porks entire surface and rub the garlic in. Whisk together the oil and the remaining 1/4 cup of oregano in a large roasting pan. Add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours, and up to 24. Preheat oven to 425 degrees. Remove pork from the fridge 30 minutes before roasting. Season the pork with salt and pepper and cook at 425 for 30 minutes. Reduce heat to 375 degrees and continue roasting, basting the marinade during the last 30 minutes of roasting until golden brown and the center reaches 150 degrees. Remove from the oven, baste with remaining glaze, let rest for 15 minutes before serving.


Mojo Dipping Sauce:
Mash the garlic, serrano, salt and cilanto into a paste. Add the orange juice, lime juice, and the oil. Stir to combine.

Plantains with Rum Sauce:
Heat the butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until softened and heated through. Remove pan from the heat, add the rum, return to the heat and cook until alcohol had reduced.

Black Beans and Rice:
Soak beans over night in a large bowl of cold water, Drain and transfer to a large sauce pan and cover with cold water by 2 inches. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender. Drain and set aside. For the rice melt the butter and the oil in a saucepan over medium high heat until the butter has melted. Add the onion and cook until soft 3-4 minutes. Add the rice and stir to coat the mixture. Add the 2 3/4 cups of water and 1 T salt stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered for 5 minutes. Remove the lid and fluff the rice. Transfer beans into the rice, add the pesto, remaining butter and about 1/4 cup of water and cook until water is absorbed. Season with salt and pepper.

Servings: 8

Pesto Sauce

Ingredientts

Method

In a food processor combine the basil, pine nuts and garlic and process until coarsley chopped. With the motor running, slowly add the olive oil and process until combined. Add the cheese, salt and pepper and pulse a few times to incorporate.

Servings: 4 cups

Sugar Cookies

Ingredientts

Method

Cream together butter, shortening, and sugar. Mix in egg and vanilla. Blend well. Mix in flour, baking powder, and salt. Divide enough into two balls and refrigerate. Chilla minum of 1 hour. Roll out dough to 1/8 inch thickness on a lightly floured work surface. Cut into desired shapes. Bake at 375 degrees for 6-8 minutes on ungreased cookie sheets, Decorate with icing after cookies have cooled if wanted, sprinkle with sugar while hot if wanted.

Servings: 4 dozen cookies

Almond Coconut Bars

Ingredientts

Method

Preheat oven to 350 degrees. Spray ccokie sheet with non stick. Combine flour, baking powder and salt and set aside. Melt butter in a large saucepan, stir in brown sugar. Lightly beat in egg and almond extract. Mix coconut with dry ingredients and gradually add to butter-sugar mixture. Spred on pan. Bake 35 minutes or until golden brown. Cool 10 minutes, remove to rack. Cut into 24 bars.

Servings: 24 bars

Applesauce Cookies

Ingredientts

Method

Preheat oven to 350 degrees. Lightly oil cookie sheets. In a large bowl combine oats, flour, sugar, dates, salt, and pecans. Mix thoroughly. Stir in applesauce, oil and vanilla. Portion out and bake for 10 minutes.

Servings: 3 dozen cookies

Apple Honey Oatmeal Cookies

Ingredientts

Method

Preheat oven to 375 degrees. Grease baking sheet. In a mixing bowl combine shortening, brown sugar, egg, milk, honey, and vanilla. Beat at medium speed until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins, walnuts and apples. Portion out and bake for 10-12 minutes, or until lightly browned. Cool on wire rack.

Servings: 3 dozen

Banana Oat Cookies

Ingredientts

Method

Preheat oven to 350 degrees. Beat together the liquid ingredients. Stir in the dry ingredients. Portion and bake for 20 minutes or until golden brown.

Servings: 3 dozen cookies

Chocolate Cherry Bars

Ingredientts

Method

Preheat oven to 350 degrees. Grease cookie sheet. In a large bowl, combine cake mix, almond extract, pie filling and the eggs. Stir by hand until well mixed. Pour into sheet pan. Bake according to cake mix instructions or until a toothpick comes out clean.

Servings: 36 bars

Chocolate Marshmellow Cookie Bars

Ingredientts

Method

Preheat oven to 350 degrees. Grease cookie sheet with shortening. Combine shortening, brown sugar, egg and vanilla in a medium bowl, beat at medium speed until well blended. Combine graham cracker crumbs, flour and salt. Add to creamed mixture. Mix at low speed until just blended. Spread dough evenly over the sheet pan. Bake at 350 for 13-15 minutes. Cool., bring to a simmer. Remove from heat. Place cream in a heavy saucepan and bring to a simmer. Add broken chocolate pieces, stir until well blended and melted. Stir in marshmellows. Spread evenly over cooled crust. Refrigerate until firm, at least 2 hours. Cut into bars.

Servings: 24 bars

Lemon Squares

Ingredientts

Method

Preheat oven to 325 degrees. To make crust: Combine flour and powdered sugar ina bowl with an electic mixer. Using the paddle attachment, add the butter and mix on low speed until mixture is the size of small peas. Press the crust onto the bottom of a half sheet pan. Bake crust for 20-25 minutes, or until golden brown. To make filling: Decrease the oven temperature to 300 degrees. Whisk together the eggs, and sugar in a large bowl until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the crust. Spread. Bake for 40 minutes, until the filling is set. Allow to cool for 30 minutes, slice into squares and dust with powdered sugar.

Servings: 24 bars

M&M Cookies

Ingredientts

Method

Cream butter and sugar until fluffy. Blend in eggs and vanilla. Add flour, baking sida and salt. Stir in candy. Bake at 350 degrees for 10-12 minutes, on ungreased cookie sheets.

Servings: 24 cookies

Peanut Butter Cookies

Ingredientts

Method

Beat eggs whites until stiff. Fold in sugar, penut butter and extract. Portion and bake at 350 degrees for 15 minutes.

Servings: 12 cookies

Reeses Chewy Chocolate Cookies

Ingredientts

Method

Preheat oven to 350 degrees. Beat butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Stir together, flour, cocoa, baking soda and salt, gradually add to butter mixture beating until well blended. Stir in peanut butter chips, and nuts. Portion onto an ungreased cookie sheet. Bake 8-9 minutes.

Servings: 36 cookies

Strawberry Sugar Cookies

Ingredientts

Method

In a large bowl, mix the butter and sugar together, until fluffy. When fluffy mix in the strawberries. Add egg and beat well. Mix in the vanilla extract. In a seperate bowl mix together the flour, baking soda, and cream of tartar. Add flour mixture to butter mixture, until thoroughly blended. Divide dough into two equal parts, flatten each to a disc. Cover with plastic wrap, and refrigerate for 2 hours, or until dough is firm enough to work with. On a lightly floured work surface roll out dough until about1/3 inch thick. Cut cookies out with a cookie cutter. Bake at 350 degrees for about 8-11 minutes.

Servings: 24

Bearnaise Sauce

Ingredientts