1 cup large tapioca milk 1/2 cup sugar 1/2 tsp salt 1 1/2 tsp vanilla 4 eggs, slightly beaten Soak the tapioca in 3 or 4 cups of water from 9 to 24 hours at room temperature. Drain any leftover water. Preheat the oven to 375 F. Put the tapioca in a 3 quart casserole… Continue reading Granny’s Tapioca Pudding
Author: David
Creme Brulee
1/4 cup sugar 5 egg yolks 1 1/4 cups heavy cream 3/4 cup light cream 1 tsp vanilla turbinado sugar Scald the creams in a pot together. Beat the sugar with the eggs until smooth, gradually beat in the cream. Heat on low, stirring constantly until thick but do not bring to a boil. Remove… Continue reading Creme Brulee
Hot Artichoke and Cheese Dip
14 oz. canned water packed artichoke hearts 1/2 onion, minced 2 garlic cloves, minced 1/2 cup mayonnaise 8 oz. cream cheese, softened 2/3 cup parmesan, grated 6 oz. sour cream Preheat the oven to 350 F. Combine all the ingredients in a food processor. Blend, leaving some texture. Turn into an 8" baking dish. Bake… Continue reading Hot Artichoke and Cheese Dip
Hot Spinach and Cheese Dip
20 oz. frozen spinach, thawed, sqeezed, chopped 2 scallions, minced 2 plum tomatoes, diced 1/3 cup sour cream 2 cloves garlic, minced 8 oz. cream cheese, softened, cut into cubes 1 cup pecorino, grated kosher salt cracked pepper Preheat the oven to 425 F. Combine all the ingredients in a food processor. Transfer to a… Continue reading Hot Spinach and Cheese Dip
Endive Farcie
6 oz. cream cheese 1/3 cup heavy cream cayenne salt cracked pepper 1 tsp dijon 1 tsp worcestershire sauce 1/2 cup walnuts, chopped 20 belgian endive leaves Mash the cream cheese with a fork. Add the cream and stir well. Add the dijon and worcestershire sauce. Season with the salt, cayenne, cracked pepper. Mix in… Continue reading Endive Farcie
Bratwurst Egg Noodles
1 1/2 lb cooked bratwurst sausage 1 onion, minced 3 tbsp flour 1 tsp salt 1 tsp cayenne 1 can beer 8 oz. sour cream butter egg noodles Brown the sausages well in a large skillet. Remove from the skillet and slice them. Saute the onion in the bratwurst fat until soft. Stir in the… Continue reading Bratwurst Egg Noodles
Chicken with Crumbled Zucchini Pasta
2 chicken breasts, sliced olive oil 2 slices bread, toasted, chopped fine 3 garlic cloves, minced 1 lb zucchini, julienned salt and cracked pepper 1/2 lb penne, uncooked Cook the penne in salted boiling water. Season the chicken breasts with salt, and pepper. Saute the crumbs and 2 garlic cloves in 1 tbsp of olive… Continue reading Chicken with Crumbled Zucchini Pasta
Noodle Squares with Cabbage
1 1/4 cup flour 1 egg salt water 6 strips bacon, diced 2 scallions, minced 1/2 head savoy cabbage, chiffonaded butter cracked pepper paprika Combine the flour, egg, a pinch of salt, with just enough water to moisten. Knead until quite firm and smooth. Form into a ball and chill for 1 hour. Roll ball… Continue reading Noodle Squares with Cabbage
Bacon Wrapped Chicken Breast in Shallot Sauce
2 skinless, boneless chicken breast halves sea salt and cracked pepper dry thyme 4 to 6 slices bacon butter olive oil 1 shallot, minced 1 garlic clove, minced 2 tbsp sherry vinegar 1/2 cup chicken stock Preheat the oven to 400 F. Season the chicken with salt, pepper, and thyme. Wrap the chicken completely in… Continue reading Bacon Wrapped Chicken Breast in Shallot Sauce
Crunch Top Potatoes
3 tbsp butter, melted 2 large potatoes, scrubbed and sliced 1/2 cup cornflakes, crushed 1/2 cup sharp cheddar cheese, shredded salt paprika Preheat the oven to 375 F. Pour the butter in the bottom of a 9" cake pan. Layer the potatoes on top. Season with salt and paprika. Sprinkle with cheddar cheese. Sprinkle the… Continue reading Crunch Top Potatoes