1/4 cup butter 4 bananas, peeled and halved lengthwise cinnamon brown sugar 1/4 cup dark rum 1/4 cup coarsely chopped cashews vanilla ice cream Melt the butter in a large skillet. Add the bananas. Sprinkle in the cinnamon and the sugar. Add the cashews. Cook on both sides until golden, for about 5 minutes. Add the… Continue reading Butter Bananas with Ice Cream
Tomato Cream Pasta
1/2 lb uncooked linguine 2 plum tomatoes, diced 1 tbsp olive oil 1 shallot, minced 1/2 cup dry vermouth 1/2 cup heavy cream salt and cracked pepper parmesan Cook the pasta in boiling salted water. Heat the olive oil in a large non-stick skillet and saute the shallot until tender. Add the tomatoes and saute for 2 minutes.… Continue reading Tomato Cream Pasta
Olive Meat Loaf
1 1/4 lb lean ground beef 1/2 cup panko 1 egg 1/2 onion, minced 1 tsp salt cracked pepper 1/2 tsp dry oregano 2 tbsp parsley, minced 2/3 cup olives, sliced Preheat the oven to 350 F. Combine all the ingredients and mix well. Press the mixture into a lightly greased loaf pan. Bake for… Continue reading Olive Meat Loaf
White Wine Fondue
1/3 lb gruyere, grated 1/3 lb emmenthal, grated 1/2 lb mozzarella, grated 1 heaping tsp cornstarch 2 garlic cloves, minced 10 oz. dry white wine pinch of nutmeg black pepper french bread, cubed sliced apple broccoli florets sausages, sliced Heat the fondue dish or a saucepan. Add the garlic and pour in the wine. Stir… Continue reading White Wine Fondue
Candied Almond Souffles
3/4 cup sliced almonds sugar lemon juice 1 cup milk 1/4 cup flour 4 eggs butter icing sugar Preheat the oven to 350 F. Warm the almonds in the oven for 10 minutes. Meanwhile, melt 6 tbsp of sugar in a saucepan with a splash of water until clear. Add a large squeeze of lemon… Continue reading Candied Almond Souffles
SauerKraut Porkloin with Mustard Cream Sauce
2 1/4 lb boneless pork loin roast, with rind 1 lb sauerkraut 2 tbsp olive oil 1/2 onion, minced 5 slices bacon, diced 3 1/4 cups chicken stock 2/3 cup heavy cream 1 tbsp coarse grain mustard sea salt and cracked pepper Preheat the oven to 400 F. Heat a large frying pan on the… Continue reading SauerKraut Porkloin with Mustard Cream Sauce
Parmesan Hominy
2 slices bacon, diced 1 green pepper, diced small 20 oz. canned hominy, drained parmesan, grated Fry the bacon until crisp. Drain most of the fat away. Add the pepper and then saute until tender. Stir in the hominy. Heat through. Sprinkle with parmesan to taste. Serve.
Beef Sirloin with Cabbage Fricassee
2 sirloin steaks olive oil 1/2 bay leaf, crushed 1 tsp dry thyme 6 oz. mixed wild mushrooms 1 plum tomato, diced 1/2 head savoy cabbage, sliced butter 1 scallion, minced 1 tbsp white wine vinegar sea salt and cracked pepper Place the steaks in a shallow dish and then drizzle them with olive oil. Sprinkle… Continue reading Beef Sirloin with Cabbage Fricassee
Cereal and Banana Pie
4 cups cornflakes, crushed 2 tbsp sugar 2 tbsp butter, melted 2 bananas, sliced lemon juice 8 oz. cream cheese 300 ml sweetened condensed milk 1 tsp vanilla Preheat the oven to 350 F. Combine the cornflakes, butter, and sugar and then press it into the bottom and up the sides of a 9" pie… Continue reading Cereal and Banana Pie
Chocolate Ice Cream Roll
5 eggs, separated 1/2 tsp cream of tartar 1/2 cup sugar 1/4 cup flour 3 tbsp flour 1/4 tsp salt 1 tsp vanilla 1 quart ice cream of choice icing sugar Preheat the oven to 325 F. Line a large baking sheet with wax paper. Grease the wax paper. Beat the egg whites and the… Continue reading Chocolate Ice Cream Roll