The Recipe Exchange Your Source For Perfect Meals. Delicious Cookies(tm) Oreo Cheesecake. **************** Oreos-14 finely crushed and 21 in large chunks. Butter-2 tablespoons melted. Cream Cheese-4 (8 ounce packages) at room temperature. Sugar-1 1/3 cups. Cornstarch- 1/3 cup. Pure Vanilla Extract-1 tablespoon. Eggs-2 large. Heavy Whipping Cream- 3/4 cup. Instructions. Line an 8 inch spring form pan with parchment paper cut into a circle. Finely crush 14 Oreos in a mixer or food processor and add in the melted butter. Line the pan with the mixture and spread evenly over the bottom for the crust. Bake at 350 degrees for 10 minutes. Meanwhile combine the cream cheese and sugar. Beat until smooth. Add in the cornstarch, vanilla and eggs beating until smooth. Pour in the heavy cream and mix for 2 minutes until combined. Do not over mix. Fold in the large chunks of Oreos. Spray the sides of the spring form pan with cooking spray so that the cheesecake doesn't stick. Pour the mixture into the pan and spread evenly. Place the cheesecake on to a cookie sheet. Carefully add 1/2 inches of water in to the cookie sheet creating a Bain-de- Marie. Bake at 350 degrees for 1 1/2 hours or until the cheesecake jiggles slightly. Add water to the cookie sheet if necessary. This will help keep the cheesecake moist and prevent cracking. Ham Fried Rice. *************** 1/2 c. peanut oil 2 med. onions, chopped 1 1/2 c. cooked ham, cubed 2 cloves garlic, minced 6 c. cooked leftover white rice 2 eggs, whisked 1/2 c. carrots, chopped 2 scallions, sliced on diagonal 1/2 tsp. sesame oil 6 T. soy sauce 1/2 tsp. white pepper 1/2 tsp. powdered ginger Place oil in hot pan. Pour in egg, cook and flip. Drain on paper towel. Chop into bite size pieces. In same pan add in carrots and onions. Stir fry until cooked but still crispy. Pace in a bowl. Add the rice into the pan and fry until staring to crisp. Make a well in the center of the rice and place the ham and garlic in the center. Mix with the rice and continue cooking. Add in all the other ingredients. Cook until rice mixture stars to crisp scraping the bottom of the pan. Serve immediately. Recipe courtesy of www.Gary Solomon.com Gary Solomon's Flavorful Fried Onion Rings. ******************************************* 4 med. onions, sliced 1/4 inch 1/4 c. liquid jerk sauce 2 T. jalapeno seasoning salt 1 egg, whisked salt & pepper 2 1/2 c. all purpose flour peanut oil for deep frying Slice the onions. In a large large bowl mix the jerk sauce, eggs and seasoning. Place the onion slices and coat with mixture. Put the flour in another large bowl. Toss the onions into the flour and coat. Deep fry in very hot oil in a deep pot in small batches. Drain on paper towel. GARY SOLOMON'S DEEP FRIED MINI CHERRY-ALMOND PIES. ************************ Crust: 2 c. sifted all purpose flour 1 tsp. salt 3/4 c. shortening 9 T. ice water Filling: 2 cans (12 oz. each) solo cherry filling 1 tsp. almond extract Crust: Place first three ingredients in large mixing bowl. Usining two knoves cut the shortening into the flour until coarse and pea size crumbs form. Add the cold water and using a plastic spatula gently mix until a ball forms. Form two discs and wrap and refrigerate for 1 hour minimum. Roll out into large rectangles and using a 5 inch bowl cut out circles dipping the edges of the bowl into flour each time. Add about 1 1/2 tablespoons of filling to centerof the dough. Wet the edges of the crust circle with your fingertips. Seal edges with a fork. Deep fry in very hot peanut oil until browned, about 2 minutes each side. Drain. GARY SOLOMON'S PEANUT BUTTER BRITTLE COOKIES. ****************************** 1 c. dark brown sugar 3/4 c. granulated sugar 1 c. butter, room temperature 1/2 c. chunky peanut butter 2 eggs 2 c. all purpose flour 1 T. baking powder 1 tsp. salt 1 1/2 c. peanut brittle, in small chunks Cream the butter and sugars together until light and fluffy. Add in the eggs and peanut butter mix until smooth. Place the flour, salt, baking powder in a bowl and whisk until combined. Add slowly to the butter mixture. Add in the peanut brittle pieces. Mix until just combined. Refrigerate for 1 hour. Place medium size ice cream scooper rounds onto parchment lined cookie sheets. Bake at 350F. degrees for 10 minutes. Cool completely before removing from cookie sheet. Honey Crunch Pecan Pie. *********************** 1 prepared deep dish pie shell Filling: 3 lg. eggs 1/4 c. brown sugar 1/4 c. granulated sugar 1/2 tsp. salt 1 c. light corn syrup 2 T. butter, melted 1 tsp. pure vanilla extract 1 1/4 c. pecans, chopped Topping: 1/3 c. brown sugar 3 T. butter 3 T. orange blossom honey 1 1/2 c. pecan halves, toasted Mix all the filling ingredients together and pour into pie shell. Bake at 350F. degrees for 45 minutes. Cover if crust browns too fast. Remove from oven. For the topping place the brown sugar, butter and honey in a small saucepan and cook until sugar melts. Fold in the toasted pecans and pour over top of pie to cover. Place back in oven and cook for 15 more minutes until topping is slightly bubbly. Cool completely. Brown Sugar Pumpkin Pie. ************************ 4 c. pumpkin 2 1/2 c. brown sugar 1/3 c. pure maple syrup 1/4 c. orange juice 1/4 tsp. salt 2 T. cinnamon 4 eggs, beaten 1 1/2 c. evaporated milk 2 deep dish pie shells To beaten eggs add the sugar, pure maple syrup, pumpkin, orange juice, salt and cinnamon. Mix well. Add in the evaporated milk and mix well. Pour into prepared deep dish pie crusts. Bake 15 minutes at 425F. degrees. Lower oven to 350F. degrees and cook for 35 minutes. Makes 2 pies. Chocolate Chip Banana Crumb Bundt Cake. *************************************** Cake Mixture: 1 box Duncan Hines Classic White Cake mix 3 ripe bananas, mashed 3 lg. eggs 1 sm. box Banana Creme instant pudding mix 1 c. sour cream 1/3 c. water 3 Tbls. vegetable oil 1/2 tsp. baking powder 1 c. semi sweet chocolate chips 1/2 tsp. cinnamon powder 1/2 tsp. ground mace 1/4 tsp. nutmeg Crumb Topping: 1 stick butter, room temperature 1 c. flour 1 c. granulated sugar 1 tsp. cinnamon 1/2 c. chocolate chips Preheat oven to 350F. degrees. Spray a bundt pan and set aside. In a medium bowl add in all the crumb ingredients. Combine with fingertips until coarse crumbs are formed. Set aside. In a bowl sift together the cake mix, instand pudding mix, spices and baking powder. Set aside. In a mixer cream the bananas, eggs, sour cream, oil and water until smooth. Add the dry ingredients to the wet and mix for 5 minutes on medium. Fold in the chocolate chips. Place the crumbs in the bottom of the bundt pan. Do not press. Pour the cake batter over the crumbs and smooth with a spatula. Bake at 350F. degrees for approximately 60 minutes or until a toothpick inserted comes out clean. Cool completely. Using a knife cut around the edges of the pan to release crumbs. Sprinkle with confectioners sugar. Coconut Custard Pie ******************* 1 9 inch unbaked pie shell 5 eggs 2 2/3 cups of milk 2/3 cup of sugar 1 tbles. vanilla 1/2 tspn. salt 5 tbles flour 1 cup coconut nutmeg Beat together eggs, sugar and vanilla. Slowly add milk, flour, salt and coconut. When all is blended and smooth, pour into unbaked pie shell, sprinkle with nutmeg. Bake at 450 degrees for first 15 minutes, lower oven to 350 degrees for another 35 minutes. Pie is baked when knife inserted into middle of pie comes out clean. Double Chocolate Biscotti. ************************** 2 c. unbleached flour 1/2 c. quality cocoa powder 1 1/2 tsp. baking soda 1/2 tsp. salt 1 stick sweet butter (4 oz.). room temperature 1 c. natural sugar 2 lg. eggs 1 c. chocolate chips 1 1/2 tsp. dry instant coffee 1 egg white, beaten In a bowl sift the flour, cocoa, baking soda,and salt. Set aside. Cream the butter and sugar until light and fluffy. Add in the eggs and beat untul smooth. Slowly add the cocoa mixture into the butter mixture. Leave a few tablespoons of the cocoa mixture in the bowl and add in to that the chocolate chips. Toss to coat. Add to the batter until just incorporated. Divide the dough in two parts. Form each part into a 2" by 8" log. Place on parchment lined cookie sheet. Brush with egg wash. Bake at 325F. degrees for 30 minutes. Remove from oven and cool in pan for 15 minutes. Slice on the diagonal. Lay flat on two lined cookie sheets and bake at 350F. degrees for fifteen minutes more. Remove and cool completely. Pumpkin Cheesecake. ******************* 1 1/2 c. gingersnap cookie crumbs 1/4 c. melted butter 3 pkges. cream cheese softened 1 c. sugar 1 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves 1 can (16oz.) pumpkin 4 eggs Combine gingersnap crumbs and butter together in the bottom of a parchment lined spring form pan. Bake for 10 minutes at 350F. degrees. Cool. Mix the softened cream cheese and other ingredients until well blended. Spray the cooled spring form pan edges with a little cooking spray. Pour in the pumpkin mixture and bake for 15 minutes at 425F. degrees. Lower to 225F degrees and bake for 70 minutes more. Turn temperature off and allow to sit in oven with door adjar for 1/2 hour more. Cool completely and refrigerate overnight.Top with fresh whipped cream and some pecan halves. Italian Ricotta Cheesecake. *************************** 2- 8oz. pkgs. cream cheese 1- 15oz. container whole milk ricotta cheese 1 pint real sour cream 5 eggs 1 3/4 c. sugar 1 1/2 tsp. pure vanilla extract 4 t. cornstarch Bring all the ingredients to room temperature. Beat eggs well and set aside. Mix all the cheeses and sugar until smooth. Add in the vanilla and cornstarch and mix. Slowly pour in the eggs while on slow. Beat for 5 minutes more. Pour into a lined and grease spring form pan. Bake at 350F. degrees for approximately 1 hour 15 minutes. Turn oven off and let cake site in oven with door ajar for 30 minutes. Cool completely and refrigerate overnight. Gary Solomon's Hungarian Chicken & Meatballs. ******************** 1 chicken, in pieces 2 med. onions, chopped 2 Tbls. vegetable oil 1 tsp. hot Hungarian paprika white pepper and kosher salt- to taste 1 chicken boullion cube 2 c. water 1 tsp. flour 1 lb. meatballs, small garlic powder & seasoning salt-to taste Cut chicken into pieces. Brown chicken in oil and then remove. Brown onion and add chicken back into the pot. Add all the seasonings and 2 cups of water. Cook until chicken is tender stirring occasionally and adding water if necessary. Sprinkle chicken with flour and mix. Drop meatballs in pot and simmer for 1 hour. Serve over fluffy white rice. If you want you can add 1/2 cup uncooked rice and 2 cups water right into the pot and serve when the rice is cooked. Joannie Locricchio's Perfect Meatballs. ****************** Chopped Meat-1 pound. Eggs-2 lightly beaten. Italian Flavored Bread Crumbs- 3/4 cup. Fresh Parsley-2 tablespoons. Black Pepper-"a lot". Salt-1 teaspoon. Onion- 1/4 of a medium onion finely diced. Parmesan Cheese- 1/2 cup. Olive oil- enough to fry in. In a large mixing bowl combine all ingredients. Mix thoroughly. Wet hands and roll meatballs the size of plums. Fry them in the olive oil until browned on all sides. Should take about 15 minutes. Place them in tomato sauce or cook through if eating them plain. Good appetite. GARY SOLOMON'S TIRAMISU. ************************ Dark Rum-1/2 cup. Espresso or Very Strong Brewed Coffee-2 cups. Sugar-1 cup. Salt-a dash. Eggs-7 separated. Marscarpone Cheese-32 ounces. Ladyfinger Cookies/Biscuits-2 packages. Cocoa Powder-1 teaspoon. Mix the Espresso and Rum in a bowl and set aside. Separate the eggs. In a large bowl mix the egg yolks and sugar using a hand held mixer until light and very fluffy. Set aside. In another larger bowl add the egg whites with the salt. Mix until light and airy. Do not bring to the stiff meringue peaks that you are used to. Make sure they are not as firm as that. Place the whipped egg white into the bowl with the egg yolk and sugar mixture. Fold the ingredients together. Add the Marsarpone Cheese into the egg mixture and fold in until mixture is smooth. Dip the ladyfingers into the Espresso/Rum liquid enough to line the bottom of a 9"x9" inch baking pan. Don't soak the ladyfingers in the liquid but dip them in quickly or else they will crumble. Spoon half of the cheese mixture over the ladyfingers and sprinkle with 1/2 of the cocoa powder. Use a small fine sieve or a confectioners sugar shaker for sprinkling the cocoa with so that it doesn't clump in one area of the cheese layer. Repeat the process one more time creating a second layer. Finish by sprinkling powdered cocoa over the top. Chill uncovered overnight to allow all the flavors to become infused. . Serve by slicing a large wedge on a fine china dessert plate. Place a few freshly sliced strawberries on the edge of the plate. Marie's German Farmhouse Pot Roast. ******************** Bottom Round Roast-4 Lbs. Salt-1 teaspoon. Black Pepper-1 teaspoon. Mild Hungarian Paprika-1 teaspoon. Vegetable oil-2 tablespoons. Onions-2 diced. Boiling Water-2 cups Bouillon Cubes-2 cubes. McCormick Mixed Pickling Spice-3 tablespoons. Flour-2 tablespoons. Water Room Temperature-2 cups. Garlic-2 cloves chopped. Bay Leaf-3 Leaves. Instructions: Wash roasts and pat dry. Season the roast all over with the salt, pepper and Hungarian paprika. Coat the bottom of a stove top pot with the vegetable oil and bring heat up to medium high. Place the seasoned roast into the pot and sear all sides to lock in the juices. Place the chopped onions in to the pot with the roast and continue cooking until the onions begin to caramelize. Add in the garlic cloves, bay leaves, 2 cups of boiling water with the bouillon dissolved in it, and the mixed pickling spice. Make sure that there is enough to cover 3/4 of the roast. If not , add some water. Continue cooking the roast on a medium flame until the meat is tender. A fork should easily pierce the beef. This process should take approximately 2 1/2 hours. Remove the roast on to a serving platter and allow to cool for about 15 minutes. Slice in to 1/4 inch slices. Meanwhile begin making the gravy. Make a mixture of 1 cup water and flour. Making sure that the flour is completely dissolved so that lumps will not form in the gravy. Bring the pan juices to a boil adding 1 cup of water to it. Continue boiling while scraping down the sides of the pan and start adding the flour and water mixture. The gravy should begin to thicken. When thickened to the desired consistency strain the gravy to remove any unwanted lumps and spices pieces. Return meat to the gravy and serve GARY SOLOMON'S Oreo Cheesecake. **************** Oreos-14 finely crushed and 21 in large chunks. Butter-2 tablespoons melted. Cream Cheese-4 (8 ounce packages) at room temperature. Sugar-1 1/3 cups. Cornstarch- 1/3 cup. Pure Vanilla Extract-1 tablespoon. Eggs-2 large. Heavy Whipping Cream- 3/4 cup. Line an 8 inch spring form pan with parchment paper cut into a circle. Finely crush 14 Oreos in a mixer or food processor and add in the melted butter. Line the pan with the mixture and spread evenly over the bottom for the crust. Bake at 350 degrees for 10 minutes. Meanwhile combine the cream cheese and sugar. Beat until smooth. Add in the cornstarch, vanilla and eggs beating until smooth. Pour in the heavy cream and mix for 2 minutes until combined. Do not over mix. Fold in the large chunks of Oreos. Spray the sides of the spring form pan with cooking spray so that the cheesecake doesn't stick. Pour the mixture into the pan and spread evenly. Place the cheesecake on to a cookie sheet. Carefully add 1/2 inches of water in to the cookie sheet creating a Bain-de- Marie. Bake at 350 degrees for 1 1/2 hours or until the cheesecake jiggles slightly. Add water to the cookie sheet if necessary. This will help keep the cheesecake moist and prevent cracking. GARY SOLOMON'S Prize Winning Coffee Cake. ************************** Cake: Dry Yeast-1 package. Sugar- 1/2 cup. Water- 1/4 cup warm. Butter- 1/2 cup, softened. Salt-1 teaspoon. Eggs-2, lightly beaten. Milk-1 cup. Lemon Juice-1 tablespoon. Nutmeg-1/4 teaspoon. Flour-4 1/2 cups. Deliciouscookies.com Cinnamon Smear-1 cup. Pecans-1 cup, lightly toasted. Ingredients Topping: Confectioners Sugar-2/3 cup. Butter-1/4 cup melted. Honey-3 tablespoons. Egg White-1. Ingredients Glaze: Confectioners Sugar-2 cups. Water-3 tablespoons boiling. Pure Vanilla Extract-1 teaspoon. Instructions: In a small bowl dissolve the yeast in the warm water. Add in the sugar and allow to rest for 5 minutes until the yeast becomes a little foamy. In a mixer cream the butter, sugar and salt until light and fluffy. Add in the eggs, milk, lemon juice and nutmeg. Mix well. Mix in the flour. Combine until well incorporated. Knead the dough for 5 minutes until smooth and elastic. Transfer to a grease bowl and cover with plastic wrap. Allow the dough to rise until doubled in bulk. Remove the dough from the bowl and cut it into two equally sized portions. With each half of the dough roll it on a lightly flowered cutting board to resemble two long one inch wide ropes. Spread the cinnamon smear all over the length of the formed ropes and top with the toasted pecans. In two 9 inch greased cake pans coil the dough up tightly. Push into the coiled dough any leftover smear and pecans that may have fallen out in the coiling process. Spread the honey topping all over each dough coil and allow the dough to rise until doubled in bulk. Bake in a preheated 350F.degree oven for 30 minutes. Cool on wire racks. Drizzle the glaze over the cakes while still slightly warm. The best coffee cake we have ever had. GARY SOLOMON'S Pumpkin Custard Pecan Pie. ************************** Ingredients For Filling: Pie Shell-9 inch deep. Eggs-2 large. Pumpkin-1 (15 ounce can). Sweetened Condensed Milk.1 (14 ounce can). Cinnamon-1 teaspoon. Ginger Powder- 1/4 teaspoon. Nutmeg- 1/4 teaspoon. Salt- 1/2 teaspoon. Ingredients for topping: Brown Sugar- 1/4 Cup. Honey- 1/4 cup. Butter-2 tablespoons. Cinnamon-1teaspoon. Pecans-1 cup. Dark Rum-2 tablespoons. Separate the egg white and yolks. Whip the whites until light and fluffy. Set aside. In a large bowl mix the egg yolks with the pumpkin, sweetened condensed milk, cinnamon, ginger powder nutmeg and salt. Combine ingredients until batter is smooth. Fold in the egg whites. Pour into pie shell. Bake in a preheated oven set at 425F. for 15 minutes. Meanwhile combine brown sugar, honey, butter and Rum. Mix well. Fold in the pecans gently to avoid breaking. You will want them whole for decorative purposes. Remove pie from oven after the 15 minutes and arrange the pecans on the top. Start from the edge of the crust pointing the pecans in towards the center of the pie. Keep adding circles until you reach the center. Pour some of the extra syrup the pecans were soaking in gently on top of them. Place a large piece of foil on lower rack of your oven to catch any syrup that may spill over. Continue baking the pie at 350F. for another 40 minutes. Cool completely. Serve with a cup of deliciously fresh brewed coffee. GARY SOLOMON'S Real Irish Coffee. ****************** Pour the jigger of Jameson's Irish Whiskey and the sugar into a glass coffee cup. Add the piping hot coffee to fill up the glass and stir until the sugar is completely dissolved. Make sure you have left 1/2 inch from the top of the cup. Top the mixture off with the spoonfuls of homemade whipped cream. Sip the coffee through the whipped cream! GARY SOLOMON'S PAN FRIED SNAPPER. ****************** 2 lb. fresh snapper filets 2 T. butter 2 T. bacon drippings 1 egg, whisked 2 c. self-rising flour 1 tsp. Italian seasoning 1/2 tsp. salt 1 tsp. black pepper 1 tsp hot paprika Place the butter and bacon drippings into a cast iron pan. In a large bowl combine the flour, and seasonings. In a small bowl whisk the egg. Heat the pan over medium high heat. Dip the fish filet into the egg and then into the flour mixture. Press the flour onto the fish. Fry until golden. GARY SOLOMON'S Rich Golden Chicken Soup. ************************* Whole Chicken-large. Carrots-4 peeled, finely chopped. Celery-4 stalks cleaned, finely chopped. Turnip-1 peeled, cut in half. Onion-1 large peeled, whole. Parsnip-1 peeled, whole. Fresh Parsley-a small bunch, whole. Chicken Bouillon Cubes-2. Salt and Black Pepper- to taste. Filtered Water-enough to cover. Orzo-2 cups cooked. Clean the chicken thoroughly. Remove and dispose of all organs. Place the whole chicken in to a large soup pot. Add to the pot the carrots, celery, turnip, onion, parsnip, parsley, salt and pepper. Use salt sparingly because boullion that is salty will be added later. Salt to taste after the soup is finished. Add filtered water to the pot covering the chicken. Filtered water always improves the crispness of the flavor. Bring contents to a boil and then lower to medium. Cook the soup for 1 1/2 hours uncovered adding water if necessary. Remove the chicken from the pot on to a large platter to cool. Strain the remaining ingredients through sieve over a large bowl. Remove all the large vegetables but retain the chopped carrot and celery. Add the stock, boullion cubes, celery and carrot back in to the cleaned soup pot. Remove the skin from the chicken and discard. Flake the chicken off the bones, shredding into bite size morsels. Throw carcass away. Place some chicken and orzo in the bottom of soup bowl. Ladle the rich stock over the chicken and serve. Delicious as a main course. GARY SOLOMON'S Roast Prime Rib With A jus Gravy. ***************** Prime Rib Of Beef (Standing Rib Roast), Cooking table: Rare- 25 Minutes per Pound. Meat Thermometer 140F.degrees. Medium Rare-30 Minutes per Pound. Meat Thermometer 160F degrees. Well Done-35 Minutes per Pound. Meat Thermometer 170F degrees. Ingredients: Prime Rib Roast-8 to 10 pounds. Olive Oil- 4 Tablespoons. Salt-1 1/2 Teaspoons. Black Pepper- 1/2 teaspoon. Garlic-1 clove whole. Rosemary-1 teaspoon. Beef Stock-2 cups. Instructions: Rinse and pat the roast dry. Place on a large plate. Rub the beef with the olive oil, salt, pepper, garlic clove and Rosemary. Cover with plastic wrap or place into a Zip Lock bag. Marinate overnight in the refrigerator. The following day preheat the oven to 325F. degrees. Place the marinated roast into the bottom of a roasting pan with the fat side facing up. Stick a preset meat thermometer in to the center thickest section of the roast. Do not add water. Roast on the middle rack. Baste the roast every 30 minutes. Follow the temperature chart for doneness. When done roasting allow to sit 20 minutes before slicing. A jus Gravy. Place the roasting pan with the drippings on to the stove over a medium flame. Add the beef stock to the pan. Scrape the pan bottom and sides to release any flavorful morsels. Reduce slightly. Strain the hot gravy through a colander to remove any unwanted fatty pieces. Salt and pepper to taste. Spoon over the Prime Rib slices GARY SOLOMON'S Rolled Stuffed Cabbage. *********************** Cabbage-1 dark leaf and heavy. Eggs-2. Milk- 1/2 cup. Onion- 1/2 cup finely chopped. Kosher Salt-2 teaspoons. Black pepper- 1/4 teaspoon. Ground Beef-1 pound. Ground Pork-1 pound. Basmati Rice-2 cups cooked. Deliciouscookie.com's Homemade Tomato Sauce-3 cups. Brown Sugar-3 tablespoons. Lemon Juice-2 tablespoons. Worcestershire Sauce-2 teaspoons. Cook the rice and set aside to cool. In a large bowl mix together until well blended the eggs, rice, milk, onion, salt-1 teaspoon, pepper, beef and pork. Refrigerate for 1/2 hour. This will firm up the mixture and make easier to form balls. In a large pot drop in a steamer basket and cover with lid. Leaving the cabbage whole, cut out the stem portion with a knife. Cut as deeply in to the heart as possible. While you are steaming the entire cabbage this procedure will allow you to peel each whole cabbage leaf off without struggling with it being attached to the stem. Place the whole cabbage in to the steamer pot. Every few minutes peel back a leaf and set the leaf aside on a paper towel. Make sure that each leaf is soft enough so that it will be able to be rolled without cracking. Continue until 3/4 of the cabbage has been peeled. You should have about 25 leaves. Allow to cool. In a separate bowl combine the warm tomato sauce, brown sugar, lemon juice and Worcestershire sauce and salt-1 teaspoon. Set aside. Now let's roll the cabbage. Grab a small handful of the meat stuffing and form into an ball. Don't use too much filling or you will not be able to complete a sealed roll. Place the meat in the cabbage leaf narrow side closest to you. Begin rolling away from you towards the outside of the leaf tucking in the edges along the way. When you have completed rolling the cabbage place them in a large pot alternating layers of cabbage with layers of sauce. Place the cabbage in snuggly to avoid opening up in the cooking process. Cover and cook on a low medium flame for about 3 1/2 hours. Baste frequently. Leaves should be tender. Adjust gravy with salt and pepper to taste. GARY SOLOMON'S BRAISED PORK TENDERLOINS. ************************* 2- 2 lb. pork tenderloins 1 tsp.salt 1/2 tsp. freshly cracked black pepper 1 tsp. Hungarian paprika 3 med. yellow onions, chopped 6 garlic cloves, minced 5 T. extra virgin olive oil 4 c. plus 2 c. beef broth 2 T. cornstarch 2 T. butter Season the pork tenderloins and sear all sides in olive oil in a large pot. Remove. Lower the flame to medium and in the same pot sautee the onions for 30 minutes until golden. Add in the garlic and mix for a few minutes. Add the pork tenderloins back into the pot. Add in the 4 cups of beef broth or more to bring the liquid half way up the sides of the pork. Reseason if necessary. Partially cover and braise pork for 60 minutes over medium-low flame. Remove pork onto cutting board. Cover with foil and allow to rest 15 minutes. Meanwhile place the cornstarch in a medium bowl. Add in the remaining 2 cups of beef stock and whisk until dissolved. Add back into the pan and heat until a bubbly smooth gravy is created. Add two tablespoons of butter and a few drops of gravy master. Slice the pork and place on a platter. Spoon gravy over pork. GARY SOLOMON'S CARROT CAKE. *************************** 2c. All purpose flour 2tsp. soda 1/2tsp. salt 2tsp. cinnamon 3 eggs, well beaten 3/4c. vegetable oil 3/4c. buttermilk 2c. sugar 2tsp. vanilla 1 (8oz.) can crushed pineapples, drained 2c. grated carrots 1 (3 1/2oz.) can flaked coconut 1c. chopped walnuts Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and nuts.Pour batter into 2 greased and floured 9 inch round pans. Bake at 350 for 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately pour buttermilk glaze evenly over layers. Cool in pans 15 minutes, remove from pans and let cool completely. Spread orange cream cheese frosting between layers and on top and sides of cake. Store cake in refrigerator. BUTTERMILK GLAZE: 1c. sugar 1/2tsp. soda 1/2c. buttermilk 1/2c. butter 1Tbsp. Light corn syrup 1tsp. vanilla Combine sugar, soda, buttermilk, butter and corn syrup in a dutch oven; bring to boil, cook 4 minutes, stirring often. Remove from heat and stir in vanilla. Pour over cake layers in pan. ORANGE CREAM CHEESE FROSTING: 1/2c. butter, softened 1 (8oz.) pkg. cream cheese, softened 1tsp. vanilla 2c. sifted powdered sugar 1tsp. orange juice 1/2tsp. grated orange peel Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, orange juice and orange peel; beat until smooth. (You may need to add more powdered sugar to get the desired consistency for spreading.) Spread on cake.I know it sounds like a good bit of work, but it is SOOOOO good. GARY SOLOMON'S ITALIAN DIPPING SAUCE. ********************** 2/3 c. extra virgin olive oil 2 cloves garlic, chopped 1/2 tsp. Italian seasoning 1/4 tsp. red pepper flakes 1 T. fresh parsley, chopped rind of 1 fresh lemon 1/2 tsp. salt dash tabasco sauce Lightly saute garlic in a little oil. Cool. Combine all the ingredients in a small bowl. Leave for 1 hour so flavors will infuse. Gary Solomon's Sweet Potato Pie. ***************** 3 med. sweet potatoes 3 eggs, whisked 2 T. butter, melted and cooled dash nutmeg 1 1/4 tsp. cinnamon 3/4 c. brown sugar 1 12 oz. can evaporated milk Deep dish pie shell Parbake crust in oven at 400F. degrees for 7 minutes. Cool. Bake sweet potatoes. Cool, peel and mash. Place all ingredients in bowl and combine. Pour into prebaked pie shell. Bake at 350F. degrees for 40 minutes. Cool completely and refrigerate overnight. GARY SOLOMON'S LASAGNA. *********************** Joannie Locricchio's Tomato Sauce-5 to 6 cups. Olive Oil-3 tablespoons. Salt-1 teaspoon. Lasagna Noodles-1 pound cooked al dente. Whole Milk Ricotta Cheese-1 pound. Eggs-2, lightly beaten. Romano Cheese-2-cups, grated. Fresh Whole Milk Mozzarella Cheese-1 pound thinly sliced. Fresh Basil-3 tablespoons, chopped. Parsley-1 tablespoon, chopped. Black Pepper-to taste. Remove the sausage and meatballs from Joannie's Tomato Sauce. Chop sausage and meatballs coarsely. Set aside. In a large stock pot bring the water, salt and olive oil to a rolling boil. Cook the Lasagna pasta until al dante. Drain the pasta and then lay flat in-between paper towels. Set aside. In a medium bowl mix the Ricotta cheese, eggs, Romano cheese, parsley and basil. Set aside. In the bottom of a large Pyrex or large pan spread a thin layer of tomato sauce. Start layering all the ingredients. Start with the Lasagna noodles. Then spread a layer of the Ricotta cheese mixture. Layer some of the Mozzarella cheese. Then spread some of the chopped sausage and meatball. Top with some sauce. Then add the Lasagna noodle and begin layering again until you reach the top of the pan. The last layers should consist of Lasagna noodles, tomato sauce and lastly Mozzarella cheese. You may cover and refrigerate until ready to use. Bake in a 350F degree oven for 40 minutes. Allow the Lasagna to cool 15 minutes before serving. Plate a little tomato sauce on the bottom of a dish and then place a slice of the Lasagna on top of the sauce. We usually cut the Lasagna with a serrated knife and use a flat spatula to help pull it out of the pan. Freeze any extra Lasagna. GARY SOLOMON'S BAKED POTATOES WITH GARLIC CREAM & CHEESE. ****************************************** Baking Potatoes-2 large peeled and thinly sliced. Garlic-2 cloves minced. Gruyere Cheese- 1 1/2 cups shredded. Heavy Cream-1 cup. Nutmeg- 1/4 teaspoon. Kosher Salt-1 teaspoon. Black Pepper- 1/4 teaspoon. (Optional- Ground Thyme- 1/4 teaspoon). Preheat oven to 350F. Spray a flat shallow casserole dish with cooking spray. Garlic spray works wonderfully if you have it. Rub the minced garlic in the bottom casserole dish. Layer the ingredients by alternate the potato, shredded cheese, salt and cream creating at least two layers. You should end up with cheese on the top. Sprinkle with the nutmeg and black pepper. Bake for 50 minutes uncovered until golden and crisp. Serve immediately. Does not store well. A great accompaniment with ham GARY SOLOMON'S BEST MEATLOAF. ***************************** 3 Lb. ground beef 1 Lb. ground pork 5 slices white bread, in small pieces soaked in milk 1/2 c. milk 1 lg. onion, chopped 1 lg. cubanelle (Italian) pepper, chopped 3 lg. eggs 1/2 c. Pecarino Romano cheese 1/2 tsp. seasoning salt 1/2 tsp. chili powder 1/2 tsp. garlic powder 1 T. parsley 1 T. Kosher salt 1 tsp. black pepper 1/4 Lb. Italian Genoa salami, minced 5 slices maple flavored bacon 2 lg. jars Heinz Rich Mushroom Gravy Preheat oven to 350F. degrees. In a large bowl add all the ingredients except the bacon and gravy. Mix until well combined. Place on a greased cookie sheet and form into a loaf. Place the strips of bacon over the loaf diagonally. Bake for approximately 2 hours. Rest for 15 minutes and remove to cutting board. Using a slotted spoon remove some of the fat from the cookie sheet while reserving drippings. Place back on stove and add the mushroom gravy. Warm on medium head scraping all the dripping for the gravy. Using a serrated knife cut meatloaf into one inch slices. Serve with small roasted potatoes. GARY SOLOMON'S BIRDS IN THE NEST. ********************************* Italian Bread-cut into 2 inch slices. Eggs-6 whole eggs. Roasted Peppers- 2 halves in strips. Olive Oil-1/4 cup. Salt and Black Pepper- to taste. Place some of the olive oil in the pan on a medium flame. Take a slice of the Italian bread and scoop out a 2 inch hole from the center. Place the bread slice in to the hot oil. Cook until one side of the bread is toasted. Flip the slice over. Gently crack an egg in to the center of the toasted slice of bread. Cook for a few minute until the egg firms up slightly. Flip the toasted slice over gently. Cook a few more moments. You want the egg to be easy over in the center of the bread. Remove and plate. Place the roasted pepper strips on top of the egg in a crisscross manner. Salt and Pepper to taste. Serve with hot coffee and freshly squeeze juice. GARY SOLOMON'S BUTTERY GREEN BEANS. *********************************** Green or Poll Beans-1 pound. Butter-2 tablespoons. Salt and pepper- to taste. Onion Powder- 1/4 teaspoon. Garlic Salt- 1/4 teaspoon. Rinse and clean the beans discarding any unwanted stems. Steam the beans in a pot in a steamer basket. This should take about 10 to 15 minutes. We like them tender but slightly crunchy. Remove from the pot and drain. In the same pot melt the butter on a low flame. Return the beans to the pot and toss in the melted butter. Sprinkle with the onion powder and garlic salt. Black pepper may also be added. Plate on to a platter. Enjoy. GARY SOLOMON'S CHRISTMAS STOLLEN. ********************************* Dry Yeast-1 package. Warm Water-1/4 cup. Milk- 3/4 cup, warm. Sugar- 1/4 cup. Salt- 1 teaspoon. Sweet Butter-4 tablespoons, softened. Eggs-2 slightly beaten. Flour-3 cups. Dried Lemon Rind.- 1 tablespoon. Mace- 1/2 teaspoon. Golden Raisins- 1/3 cup. Almonds- 1/2 cup, toasted and chopped. Candied Fruit- 3/4 cup. Dissolve the yeast in the warm water in a small bowl. Set aside. Place in a large mixing bowl the milk, lemon rind, sugar, salt, butter and eggs. Mix until well combined. Pour the yeast mixture into the large bowl. Add in 2 cups of the flour. Mix until well blended. Cover and set aside for 1 hour. Add the remaining flour and form a loosely held ball. Cover and refrigerate for 30 minutes. Place the dough on a pastry board and gently knead in the candied fruit, toasted Almonds, mace and golden raisins. Knead only a few times until all ingredients are blended. With your hands flatten out the dough to 1/4 inch thick. Press into an oval shape. Fold the dough over once to form an envelope. Pinch the edges to seal. Place on a grease piece of parchment paper on a cookie sheet. Brush a little egg wash on top of the loaf. Allow the dough to rise until almost doubled. Bake at 375F degrees for 30 minutes. Serve slightly warm. If you need a glaze combine 1/2 cup of confectioners sugar with a tablespoon of fresh lemon juice and drizzle on the warm loaf. GARY SOLOMON'S Buttery Soft Pretzel Sandwich. ***************** All-Purpose Flour-3 1/2 cups. Sugar-3 tablespoons. Salt-2 teaspoons. Active Dry Yeast-1 package. Hot Water-1 1/4 cups. Butter-2 tablespoons. Egg yolk-1 slightly beaten. Kosher Salt or Sesame Seeds for topping. Combine the flour, salt, sugar and yeast in to a mixing bowl. In a small saucepan, warm the water. Place the butter into the warm water and mix until it melts. Water mixture should not exceed 120F degrees or you will ruin the yeast. Add the liquid mixture to the dry ingredients and mix until well combined about 4 minutes. Knead the dough until smooth and supple, about 7 minutes. Place the dough into a buttered bowl coating the entire dough with the butter. Cover with plastic wrap and allow to rise for 40 minutes. Place the dough on to a cutting board and cut it into 8-12 different pieces. Shape the dough and place on to a cookie sheet lined with buttered parchment paper. Remember, if you are going to make pretzel sandwiches make the pretzels fairly large. Mix the egg yolk with a few teaspoons of water and brush on to the pretzel shapes. Sprinkle your favorite toppings. Cover with a cloth and allow to rise for 8 minutes. Bake in a preheated 375F degree oven for about 20 minutes until golden brown. GARY SOLOMON'S GINGER GLAZED BAKED HAM. ************************ 10 lb. bone in ham Glaze: 1 c. ginger ale 1 c. orange juice 1/2 c. light brown sugar, packed 1 T. fresh ginger minced 1 T. grated orange peel 36 whole cloves Preheat oven to 325F. degrees. Place ham on rack in shallow roasting pan. Score ham and place whole cloves in scored corners. Insert thermometer and bake until internal temperature of 130F. degrees, about 2 hours. Brush glaze on ham last 45 minutes of cooking. Glaze: Combine ingredients in small saucepan and bring to a boil stirring. Reduce heat and simmer for 60 minutes uncovered. GARY SOLOMON'S Caribbean Style Snapper. ************************ Whole Red Snapper-1, scaled and cleaned. Carrots-2, finely chopped. Celery-2 stalks, finely chopped. Onion-1 medium-finely chopped. Whole Allspice-12 crushed. Apple Cider Vinegar-1 tablespoon. Sea Salt-1 teaspoon. Black Pepper- 1/2 teaspoon or more to taste. Flour- 1/4 cup for dredging. Canola Oil-3 tablespoons. Onion Powder-1/2 teaspoon. Hot Red Pepper Sauce-1 teaspoon. Rinse the fish and pat dry. Sprinkle with some sea salt and pepper. Dredge in the flour. In a large non-stick skillet add in the oil. Over a medium flame fry the fish turning once until lightly golden on both sides. On top and surrounding the fish add in all the other ingredients. Toss the vegetables in the pan lightly. Cover the pan with a tight fitting lid to create a steamer. Allow the fish to cook for an additional 20 minutes. Occasionally check to make sure there is enough liquid in the pan. You may need to add a few tablespoons of water in at a time. Serve with Fried Plantains, Fried Yuka and Rice with Baby Peas. Top the fish off with some extra Hot Red Pepper Sauce for an extra kick of flavor. GARY SOLOMON'S Chateaubriand (Beef Tenderloin Roast) With Béarnaise Sauce. ********************* Whole Tenderloin Roast- 4 pounds. Vegetable Oil or Butter-1/4 cup. Kosher Salt-2 teaspoons. Freshly Ground Black Pepper-1/2 teaspoon. Fresh Sprigs of Rosemary-5 sprigs. Instructions: Rub the tenderloin with the vegetable oil all over. Place a large pan over a medium high heat. Sear the tenderloin flipping and turning it intermittently until the whole tenderloin is browned. Place the roast into a shallow pan. Season with the Kosher salt, black pepper and place the sprigs of Rosemary on the roast. Place a meat thermometer into the center of the tenderloin roast. Roast in a 450F degree oven. Use this chart for cooking the beef to your desired taste. 125F degrees-rare. 135F degrees-medium. 150F degrees-well done. After roasting allow the tenderloin to rest for 15 minutes before slicing. Béarnaise Sauce For The Tenderloin. Ingredients: Minced Shallots-1 tablespoon. Red Wine Vinegar-2 tablespoons. Dried Tarragon-2 teaspoon. Egg Yolks-3. Sweet Butter-1/4 lb. melted. Cayenne Pepper-dash. Salt-to taste. Parsley-1 teaspoon minced. Black Pepper-1/4 teaspoon. In a saucepan combine the minced shallots, red wine vinegar and tarragon. Cook over a medium flame until the mixture is reduced in half. Allow to come to room temperature. In the top of a double boiler add in the egg yolks, the reduced shallot mixture, butter, cayenne, salt, parsley and black pepper. Wisk all the ingredients over a medium flame until smooth. Should begin to thicken after a few minutes. spoon the Béarnaise Sauce over a thick slice of beef. Serve with some delicious steamed asparagus. GARY SOLOMON'S Chicken Parmagiana. ******************* Marinara Sauce. Ingredients: Minced Garlic-3 cloves minced. Olive Oil-4 tablespoons. Crushed Tomatoes-2 1/2 pounds. Red Wine- 1/2 cup. Oregano-1 tablespoon. Basil-1 tablespoon. Thyme-1/2 teaspoon. Rosemary-1/2 teaspoon. Sugar-1 tablespoon. Salt and Black Pepper to taste. Instructions: Place olive oil and garlic on medium heat for a few minutes. Do not brown the garlic. Add in all the rest of the ingredients. Bring to a boil. Immediately lower the heat and continue cooking on a low flame for 1 1/2 hours. Chicken Parmagiana. Ingredients: Chicken Breasts-4 whole breasts boneless. Italian Seasoned Bread Crumbs-2 cups. Locattelli Pecorino Romano Cheese-1/4 cup grated. Eggs-2 whole eggs whisked. All purpose Flour-1/2 cup. Garlic Powder-1 teaspoon. Olive Oil-1cup. Butter - 4 tablespoons. Fresh Whole milk Buffalo Mozzarella Cheese-1/2 pound sliced. Marinara Sauce-1 1/2 cups. Combine the Italian bread crumbs, garlic powder and Locattelli cheese together. Set aside. Pound the chicken breasts into 1/4 inch thick cutlets. Dredge in flour. Dip into egg and then immediately into the Italian bread crumbs. Allow to dry for 1/2 hour. In a large frying pan add the olive oil and butter. Bring up to medium and begin frying the chicken cutlets. Brown on each side for about 4 minutes. Remove and drain on paper towels. Place cutlets on to a cookie sheet . Top cutlets with homemade marinara sauce and sliced whole milk fresh buffalo mozzarella cheese. Sprinkle with a little of the Locattelli cheese and broil until slightly browned. Serve with a side of pasta and marinara sauce and a crisp Italian salad with icy cold cucumbers and red onion. Abundanza! Blueberry Streusel Coffee Cake. ******************************* 2 c. flour 1 c. sugar 2 tsp. baking soda pinch salt 1 egg, beaten 1 c. milk 1/2 c. butter, softened 1 c. fresh or frozen blueberries 1 c. chopped pecans Streusel Topping 1/2 c. sugar 1/3 c. flour 1/4 c. cold butter In bowl combine first four ingredients. Add egg, milk and butter. Fold in nuts and berries. Spread into buttered 9" square pan. Mix streusel ingredients together until crumbly. Sprinkle over batter. Bake 375F. degrees for 40 minutes. New York Style Cheesecake. ************************** Crust 10 Graham crackers, pulverized 3/4 stick butter, melted 2 tbls. sugar Filling 4-8 oz pkgs. cream cheese, room temperature 2 c. sugar 1/4 c. corn starch 1-1/2 tbls. pure vanilla extract 2 lrg. eggs 3/4 c. heavy whipping cream Mix all the crust ingredients together and press into a parchment lined and greased spring form pan. Bake on a cookie sheet for 10 minutes at 350F. degrees. Cool. For filling start by beating the cream cheese and sugar until light and fluffy. Add in all the other ingredients except heavy cream and mix well. Add in the cream just until combined. Pour into cooled crust. Place on cookie sheet and bake at 450F. degrees for 15 minutes. Lower temp. to 225F. degrees and bake for 1 hour and 15 minutes. After the last step, turn oven off and partially open oven door. Allow cake to rest in oven for 30 minutes more. Remove from oven and cool completely. Refrigerate overnight. Caramel Flan. ************* Ingredients for caramel 1 c. sugar Ingredients for custard 2 1/2 tsp. pure vanilla extract 6 eggs 4 egg yolks 1 quart whole milk 3/4 c. sugar 1/4 tsp. salt coconut for garnish Place the sugar in a saucepan and melt over medium heat until liquified and golden in color. Mix constantly. Quickly pour to coat the bottom of a large casserole. Allow to cool completely. In a separete bowl mix all the other ingredients. Strain and pour into the cooled casserole. Place casserole on a cookie sheet and place in oven. Pour water into cookie sheet to measure 3/4 inch up the side of the casserole dish. Bake at 350F. degrees oven for qpproximately 1 hour until custard slightly jiggles. Cool and run a sharp knife around the circumference of the dish releasing custard from the sides. Flip carefully onto a deep edged serving platter. Top with coconut. Moravian Sugar Cake. ******************** 1 c. mashed potatoes 1 pkg. yeast 1/2 c. luke warm water 1 c. milk, scalded 1/2 c. sugar 1 1/2 tsp. salt 1/2 c. butter 2 eggs, beaten 6 1/2 c. flour Topping: 1 lb. light brown sugar 3/4 lb. butter. melted cinnamon Soak yeast in the warm water until foamy. To scaled milk add the sugar, salt and butter. Stir until sugar is dissolved. Cool until luke warm. Add in the mashed potato, yeast and eggs. Beat until smooth. Add the flour and knead 10 minutes. Place in a greased bowl with damp cloth. Allow to rise until double in bulk. Place dough onto a parchment lined cookie sheet. Let rise once more. Polk with fingertips and make holes 1/2 inch deep. Melt butter and brush over the dough. Sprinkle with the sugar and cinnamon. Bake at 325F. degrees fo approximately 30 minutes. Coconut Cream Pie. ****************** 1 (9 inch) pie shell, baked 1 3.5 oz. package instant vanilla pudding mix 1 3.5 oz. package instant coconut cream pudding mix 2 cups whole milk 1 1/2 cups flaked coconut, divided 1 (8 oz.) container frozen whipped topping, thawed Toast 1/2 cup coconut. Set aside. In a large bowl, combine the pudding mixes and milk until the pudding mixture thickens. Fold in 1 cup of coconut and half of the whipped topping into the pudding. Pour the combination into the prepared pie crust. Spread the remainder of the whipped topping on top of the pie. Sprinkle with the toasted coconut. Refrigerate for 3 hours. Serve chilled. Key Lime Pie. ************* 1 graham cracker pie crust 1 can (14 oz.) sweetened condensed milk 4 egg yolks 1/2 c. key lime juice 1 tbl. lime zest topping-whipped cream Bake pie shell at 375F. degrees for 12 minutes. Cool. Whisk together filling ingredients in a bowl. Pour into pie crust and bake 15 minutes at 325F. degrees. Cool and refrigerate. Place a dollop of whipped cream on each slice and top with lime zest. Easy Pumpkin Pie. ***************** 1 deep dish 9 inch pie crust, unbaked 3 large eggs 1 3/4 cups fresh or canned pumpkin 1/2 cup natural sugar 1/4 cup packed brown sugar 1/4 cup pure maple syrup 1/2 teaspoon salt 1 teaspoon allspice, freshly ground 1/2 teaspoon cinnamon powder 1/4 teaspoon nutmeg, freshly grated 1/8 teaspoon clove, freshly ground 1/2 cup milk 1/2 cup heavy cream 1/2 teaspoon pure vanilla extract. Beat all the ingredients together until just combined. Pour into the unbaked pie shell. Place on a cookie sheet in the middle of your oven. Bake for about 50 minutes at 350F. degrees or until center just barely jiggles. Tent aluminum foil over pie if edges are browning too fast. Serve with homemade fresh whipped cream or vanilla ice cream. Italian Ricotta Cheesecake. *************************** 2 pounds of whole milk Ricotta cheese 8 large eggs. 1 cup of granulated sugar 1-1/2 cups whole milk lemon rind of 1 fresh lemon 3/4 loaf of a fresh store bought pound cake 6 tablespoons, sweet butter at room temperature In a large pottery bowl crumble the pound cake into small pieces. Mix the butter in to the crumbled pound cake. Line the bottom and the edges of a 9" spring form pan with this mixture all the way up to the top. Set aside. In another large pottery bowl mix the whole milk ricotta cheese, eggs, sugar, whole milk and lemon rind until smooth. Pour the mixture into the pound cake crust lined spring form pan. Set the pan in a cookie sheet filled with 1/2 inch of water. Bake in a preheated 375F. degree oven for about 1-1/2 hours. Remove and allow to cool completely. Refrigerate the cheesecake in the spring form pan over night. Do Not remove the spring form pan or the cheesecake will rip. The next day using a sharp knife go carefully along the edges of the spring form pan around the entire cake to release any cheesecake that may have stuck to the sides of the pan. Remove the spring form pan. Serve with a hot piping cup of Italian coffee. Jam Thumbprint Cookies. *********************** 3/4 LB. sweet butter 1 c. sugar 1 tsp. pure vanilla extract 3 1/2 c. flour, whisked 1/4 tsp. salt Hero brand raspberry jam and Hero brand Apricot jam flaked coconut egg and water wash Add butter, sugar and vanilla into mixer and cream. Add sifted flour and salt a spatula full at a time into the mixer and mix. Form into a disk and refrigerate for 1/2 hour. Roll small pieces of cookie dough into 1 oz. balls the size of small walnuts. Dip into the egg wash and then roll into the coconut. Place on a parshment lined cookie sheet and make a thumbprint in each ball. Fill with 1/2 teaspoon of jam. Bake 350F. degree oven for approximately 20 minutes. Cool. Saint Patrick's Day Irish Soda Bread. ***************** Sweet Butter-3 tablespoons. Flour-2 3/4 cups Sugar-3 tablespoons. Baking Soda-1 teaspoon. Baking Powder-1 teaspoon. Salt-1/2 teaspoon. Golden Raisins-1/2 cup. Raisins-1/2 cup. Buttermilk-3/4 cup. Caraway Seeds-1 teaspoon. Whole Egg-1. Instructions: In a large mixing bowl using an electric mixer cream the butter with the sugar until light and fluffy. Mix in the egg and set aside. In another bowl combine the flour, baking soda, baking powder and salt. Add the flour to the butter mixture in small amounts alternating with the buttermilk until just blended. Dust the raisins with a little flour and add them to the dough along with the Caraway seeds. Mix until incorporated. Place the dough on to a lightly floured surface and knead for a few minutes only. Shape the dough into an oblong loaf and place it on a parchment lined and greased cookie sheet. Cut 2 "X's" into the top of the loaf. Bake in a 375F degree oven until golden brown. This should take about 40 minutes. It is delicious. Eat it with plenty of butter fresh from the oven! GARY SOLOMON'S Crabmeat Stuffed Lobsters. ************************** Ingredients: 2, 1 1/2 lb. Maine Lobsters. Flour-3 tablespoons. Salted Creamy Butter-1/4 cup. Fresh Parsley-3 tablespoons minced. Tarragon-1/4 teaspoon. Fresh Lemon Juice-3 tablespoons. Creole Mustard-1 teaspoon. Sea Salt-1 1/2 teaspoon. White Horseradish-1/2 teaspoon. Whole Milk-3/4 cup. Stale Bread in Small Cubes-1 1/2 cups. Fresh Crabmeat-6 to 8 oz. Plain Dry Breadcrumbs-1/2 cup. Freshly Grated Parmesan Cheese-2 tablespoons. Salted Butter-3 tablespoons. Instructions: To make life easier for yourself have the seafood or supermarket steam the Lobsters for you. Place the cooked Lobsters on a cutting board and split them straight down the center all the way from the head to the end of the tail. Spread them open slightly with out ripping them in half. Spoon the coral and tomalley out into a separate dish and set aside. Crack open the claws. In a large sauce pan melt the butter. Stir in the flour, mustard, lemon juice, white horseradish, salt and parsley. Combine well. Start to stir in the milk in a slow steady stream. The mixture should begin to thicken after a few minutes. Add in the stale bread cube, crabmeat, coral, tomalley and continue stirring until well combined. Spoon the stuffing over the Lobster covering the entire opened section. Sprinkle the dried plain bread crumbs over the stuffing. Sprinkle with the grated cheese and dot with the butter. Bake in a 350F degree oven for 15 minutes. Then broil for 5 minutes or so until the breadcrumbs become crisp and golden. Serve on a large plate with lemon wedges. Delicious! GARY SOLOMON'S Stuffed Cornish Game Hens. ************************** Ingredients: Cornish Game Hens-2. Sweet Italian Sausage-1 pound. Fresh Italian Parsley-1/4 cup. Fresh Italian Bread Crumbs-1 cup ground from Italian Bread. Extra Virgin Olive Oil-3 tablespoons. Baby Portobello Mushrooms-1/4 pound. Salted Butter-1/2 cup. Pancetta (Italian Bacon).-1/4 pound, sliced and chopped. Celery and Celery Leaves-1/2 cup, finely chopped. Salt and Pepper- to taste. Poultry Seasoning-1 tablespoon. Gravy Ingredients: Cornstarch-2 tablespoons. Chicken Stock-2 cups. Salt and Pepper -to taste. Gravy Master-a few drops if necessary. Clean the hens and pat dry. Salt the cavity and set aside. Remove the sausage from it's casing. Place the sausage meat into a large non-stick frying pan over a medium flame. Brown the sausage meat. Break the sausage meat into small pieces during the cooking process. After the sausage meat has finished browning drain the meat on paper towel. Place the olive oil and butter in the pan over a medium flame. When the butter has melted add the chopped onions into the pan. cook the onions until just barely translucent. Add the cooked sausage meat, parsley, mushrooms, celery, bread crumbs and poultry seasoning into the pan. Stir the mixture until the ingredients are well combined. Mix in the pieces of Pancetta until incorporated throughout the stuffing. Allow the mixture to cool to room temperature. Stuff the Cornish Game Hens with the Italian Stuffing loosely. If you pack the stuffing tightly it will become too solid and the dish will not cook evenly. Truss the hens or simply fold over the skin to cover the cavity. Place the hens on a roasting rack in a roasting pan. Roast the Cornish Game Hens at 350 F. degrees for approximately 1 hour. Baste continually during the roasting process so that the skin becomes golden. If you like the skin slightly on the crispy side place under a hot broiler for a few minutes near the end of the roasting process. Remove the Hens and allow to rest for 15 minutes. Pan Gravy Preparation: Place the pan with the hot drippings in it on the top of a medium high flame. Add in the chicken stock. Bring to a moderate boil. Scrape the bottom and the sides of the roasting pan to release any bits of skin and fat. Reduce by 1/2. In a small bowl add 1/2 cup of water and the cornstarch. Mix until the cornstarch has completely dissolved. Slowly pour some of the cornstarch mixture into the pan drippings and chicken stock mixture. Mix constantly and add enough of the cornstarch mixture until you have the desired consistency you want. Readjust the salt and pepper. Plate the hens and spoon the gravy on top and around the sides of the serving plate. GARY SOLOMON'S Creamy Horseradish Sauce. ************************* Heavy Cream-3/3 cup. White Horseradish-2 tablespoons. Fresh Parsley-1 1/2 teaspoons, finely chopped. White Wine Vinegar-2 tablespoons. Salt-to taste. Instructions: Place in a small bowl the heavy cream, horseradish, parsley, white wine vinegar and a dash or salt. With a spoon mix until well blended. Cover with plastic wrap and store in the refrigerator. Bring the sauce to room temperature by letting it rest out on a counter. Mix to blend and serve GARY SOLOMON'S Creamy Macaroni and Cheddar Cheese. ******************* Ingredients: Elbow Macaroni-1 pound, cooked al dente. Sharp Cheddar Cheese-8 oz.. Butter-1 stick. Cheddar Cheese Soup-1 10 3/4 oz. can. Old Bay Seasoning- 1/3 teaspoon. Flour-2 tablespoons. Cayenne Pepper-dash. Milk-1 cup. Mustard- teaspoon. Salt and Black Pepper- to taste. Cook the elbow macaroni slightly firm, al dente. Drain. In a large pot melt the butter. Add the flour to the melted butter creating a roux. Keep cooking the flour-butter mixture over a medium flame intil lightly browned. Add to the pot the cheddar cheese soup, milk, spices and mustard. Warm over a medium low heat. When warm add in the shredded cheese. Continue stirring until cheese is completely melted. Add macaroni in to the cheese mixture. Coat all the pasta well and serve. Option- if you like you may add in 1/2 finely chopped onion. Delicious! GARY SOLOMON'S Crispy Cranberry Cobbler. ************************* Ingredient Filling: Cranberries-1 package(12 oz). Orange Juice- 1/4 cup. Dried Orange Rind-1 1/2 tablespoons. Sugar-1 cup. Apple Sauce- 1/2 cup. Cinnamon- 1/2 teaspoon. Nutmeg- 1/4 teaspoon. Salt- 1/4 teaspoon. Heavy Cream- 1/2 cup. Ingredients Topping: Flour-1/2 cup. Instant Oat Meal-1 cup. Salt-1/4 teaspoon. Brown Sugar-1/2 cup. Sweet Butter-6 1/2 tablespoons. Instructions: Place in a saucepan the cranberries, orange juice, orange rind, sugar and apple sauce. Bring to a boil constantly stirring. Lower the temperature to medium. Keep stirring until the consistency begins to thicken. The cranberries should all burst and the mixture start to get syrupy in about 12 minutes. Pour in the cream. Mix and thicken for a few more minutes. Remove from stove and allow to cool for 15 minutes. In a separate bowl add in the flour, brown sugar, cinnamon, nutmeg and salt. Combine. Break off small pieces of butter in to the dry mixture. Using your hands break the butter pieces into the dry ingredients until it becomes crumbly. Butter a large casserole dish. Spread some of the crumb topping on the bottom of the casserole dish and press down firmly. Pour the cranberry mixture on top of the crumb bottom. Take the rest of the crumb mixture and squeeze it together. Break the mixture into larger crumb size pieces and cover the top of the cranberry mixture. Bake in a 350F degree oven for 50 minutes. GARY SOLOMON'S Cumin Crusted Roast Chicken. **************************** Ingredients: Chicken-1 large roaster. Oregano-1 teaspoon. Kosher Salt-2 teaspoons. Cumin-1 1/2 tablespoons. Olive oil-2 tablespoons. Lemon-1 whole. White wine- 1/2 bottle. Clean the chicken and pat dry. Salt the cavity with 1 teaspoon of the salt and "just shove it up there", the entire lemon in the middle. Place the chicken in to a roasting pan. Brush the olive oil all over the chicken. Season with the oregano, salt and cumin. Pour wine into the bottom of the pan. Cover the pan with aluminum foil tightly. Bake in a preheated 350F. oven for about 1 1/2 hours. Remove foil and baste. Cook uncovered for another 30 minutes to crisp. Broil for a few minutes at the end for even more crispiness. Serve with a warm homemade tomato - pepper chunky salsa. GARY SOLOMON'S Decadent Chocolate Mousse. ************************** Sweet Baking Chocolate-8 oz. Egg Yolks-3. Heavy Whipping Cream-1 cup plus 1/2 cup. Pure Vanilla Extract- 1/2 teaspoon. Egg Whites-3. Coffee- 1/4 cup strong. Sugar- 1/3 cup plus 2 teaspoons. Sweet Butter-5 tablespoons softened. Beat the heavy cream until almost whipped. Add in the Pure Vanilla Extract and 2 teaspoons of sugar and mix until whipped. Reserve 1/2 cup of the whipped cream for the topping. Set the rest aside. In a small bowl cream the butter and set aside. Place the chocolate into a bowl and pour the hot coffee over it mixing until the chocolate is melted. Pour the hot coffee mixture into the bowl with the butter. Mix until the butter is dissolved. Let cool slightly. Separate the eggs. Whip the whites slowly adding in the sugar until they are foamy and come to soft peaks. Set aside. Mix the egg yolks in one at a time into the cooled chocolate mixture until well combined. Gently fold the chocolate mixture into the egg whites. Then add the egg white mixture into the whipped cream. Folding all the ingredients together. Chill until ready to serve. Place the Chocolate Mousse into crystal goblets and top with a little of the reserved whipped cream. Sprinkle some shaved chocolate over the whipped cream. GARY SOLOMON'S Homemade Fettuccini Alfredo. **************************** Heavy Whipping Cream-2 cups. Freshly Grated Pecarino Romano Cheese- 2 cups. Salted Butter-1 stick. Fresh Fettuccini Pasta-1 pound. Salt and Pepper -to taste. Nutmeg- a dash. Place the butter in a medium size sauce pan. Melt it on a low flame. Add in the cream and stir the mixture until warmed. Add in half of the Pecarino Romano Cheese and stir until dissolved. Meanwhile in a large pot bring water to a boil. Salt the water slightly and add a tablespoon of olive oil to the water to keep the pasta from sticking. Cook the fresh pasta noodle as prescribed on the package. This probably should not take longer that 4 minutes if it is fresh. Drain in a colander. Place the drained pasta into the pan with the warm sauce. Add salt and freshly cracked black pepper. Toss the mixture until all the pasta is coated well. Place on a platter. Sprinkle with the additional Romano Cheese and some more cracked black pepper. Dust with a very small amount of nutmeg and serve immediately. Delicious with homemade Garlic Rolls GARY SOLOMON'S French Lemon Tart. ****************** Ingredients For Shortbread Pastry: Sweet Butter-2 sticks(1/2 pound). Sugar-1/2 cup. Egg-1. Cake Flour-1 1/2 cups. In a mixer cream the butter and sugar until well combined. Add in the egg and continue beating. Add in the flour a little at a time until well combined. Roll the dough in to a ball. Wrap with plastic wrap and refrigerate for 2 hours. Roll the dough out with a rolling pin. Use as little flour as possible in the process as the extra flour created a tough dough. Lightly grease the tart pan on the bottom and side edges. Place the dough into the tart pan and gently press the dough against the edges of the pan. Roll the rolling pin over the top of the tart shell and remove any excess dough. Prick the shell all over with a fork so that air bubbles will not form the shell when it is baking. Place a piece of aluminum foil over the shell and fill the shell with pie weights or beans. Bake the shell in a preheated 400F degree oven for 15 to 20 minutes and allow to cool completely on a wire rack. Lemon Filling Ingredients: Eggs-3. Egg Yolks-3. Sugar-1 cup. Lemons-6, juice of 6 lemons. Lemon Zest-zest of 2 lemons. Sweet Butter-6 tablespoons, softened. Instructions: In a bowl whisk together the eggs, egg yolks, sugar, lemon juice and lemon zest. Pour into a sauce pan. Over a medium heat continue whisking until the mixture begins to thickened. You will be able to see whisk streaks when the mixture is done. Pull the sauce pan off the flame and whisk in the sweet butter. Pour the filling into the prebaked tart shell. Refrigerate for a few hours and then serve. Garnish with a few pieces of candied lemon peels placed on top of a small dollop of fresh whipped cream. GARY SOLOMON'S Fresh Turkey Soup. ****************** Turkey Parts-4 wings and 2 drumsticks. Water-4 cups. Chicken Stock- 49 oz. can. Carrots-6 peeled and chopped. Onions-4 medium cut in half. Celery-8 stalks including leaves and heart. Parsley-1 large bunch coarsely chopped. Salt-1 1/2 teaspoons. Pepper- 1/2 teaspoon. Rinse and clean the Turkey parts. Place them in a large soup pot. Pour in the chicken stock. Add in the carrots, onions, celery, parsley, salt and pepper. Pour in the water. Water should cover all the Turkey parts. Add a little more if necessary. Bring to a boil. Lower the flame to medium and continue cooking the ingredients for 1 1/2 hours. After cooking remove the Turkey meat and carrots onto a large platter. Let cool. Strain the soup through a colander into a large bowl. Skim off some of the fat. Return the broth back to the soup pot. In a separate pot boil water and prepare 1/2 pound of your favorite small soup pasta. Rinse. Place some pasta, Turkey meat and carrot in the bottom of each soup bowl. Ladle the broth into the bowls and serve with some fresh crusty bread. Happy Holidays. GARY SOLOMON'S Frozen Hot Chocolate! ********************* Whole Milk-4 cups. Godiva Classic Milk Chocolate Cocoa-12 tablespoons. Heavy Whipping Cream-2 cups. Vanilla-1 teaspoon. Sugar-2 tablespoons. Milk Chocolate Shavings-2 tablespoons. Instructions: Warm the milk in a small pot over a medium flame. Stir in the cocoa and whisk constantly. Do not boil. Remove from the stove and cover with foil. Let cool for 15 minutes. Pour the hot cocoa mixture in to ice cube trays or a metal bowl. Freeze. Remove the chocolaty mixture from the freezer and allow to soften for approximately 20 minutes. Drop the slushy cubes or chunks into a blender. Pulse intermittently until smooth and slightly icy. You may have to add a little fresh milk to help with the process. Immediately pour into a large glass bowl. Top with fresh whipped cream and milk chocolate shavings. Sink a straw in for everyone at your table. Sip and enjoy! Gary Solomon's Souvlaki. ************************ 1/2 leg of lamb, butterflied and cut into 1 inch cubes 4 T. olive oil 3 cloves garlic, minced 1 tsp dried oregano 1/2 tsp. ground allspice 1 1/2 tsp. black pepper 1 tsp. salt 1 yellow pepper. sliced 1 red pepper, sliced 1 green Italian pepper(cubanelle), sliced 1 lrg. onion, sliced yogurt sauce(follows) Pita or flat bread, lightly grilled Place the olive oil, garlic, oregano, allspice, salt and pepper in a bowl. Toss the lamb cubes in the marinade. Cover and refrigerate for at least 4 hours. Place the meat on water soaked skews. Barbecue. In a medium skillet with some olive oil saute the peppers and then add the onions. Add a little salt and pepper. Cook until slightly crunchy.Grill the flat bread.To make souvlaki place the flat bread on a plate. Take the lamb off the skewer and place on flat bread. Cover with vegetables and yogurt sauce. Roll and eat. Yogurt Sauce: 1 1/2 c. whole milk plain yogurt 2 cucumbers, pureed, drained, (just the juice) juice from 1 fresh lemon 1 tsp. garlic, minced Salt black pepper Combine all ingredients in a bowl and refrigerate until ready to use. GARY SOLOMON'S German Potato Pancakes. *********************** Ingredients: Idaho Potatoes-5 coarsely shredded. Yellow Onion-2 medium shredded. Eggs-2. Kosher Salt-2 tablespoons. Black Pepper-1 teaspoon. Vegetable Oil or Crisco-4 tablespoons. Flour-approximately 2 tablespoons. Paprika-1 teaspoon (optional). Instructions: Peel and dry the potatoes. Shred the potatoes and onions over a colander. This will allow excess water to drain out. Make sure that you do not grate the potatoes or onions too fine because you do not want mashed potatoes. Place in to a large mixing bowl and add the eggs, kosher salt and pepper. Mix the ingredients until well incorporated. Add the flour in to the potatoes a little at a time. You may need to use more or less flour depending on the consistency of the batter. The batter should be slightly loose. If you use too much flour the pancakes will become too dense. You can always add flour later, but you can't take it away. Coat the bottom of a fry pan with the oil. Cook on a medium flame. Use two tablespoons for each pancake. Place the batter in to the hot fry pan. Pat the pancakes down slightly to 1/4 of an inch. Fry on each side until golden brown and crispy on the edges. This should take about 3 minutes cooking time on each side. GARY SOLOMON'S Gourmet Tuna Luncheon Salad. **************************** Ingredients: Tuna Packed in Water-4 cans drained. Mayonnaise-3-4 tablespoons or to taste. Red Cabbage- 1/2 cup shredded and chopped. Broccoli- 1/2 cup chipped. Celery- 1/2 cup chopped. Golden Yellow Raisins- 1/2 cup. Carrots- 1/2 cup chopped. Fresh Lemon Juice-1 tablespoon. Salt and Black Pepper -to taste. Drain the tuna and place in a large mixing bowl. With a fork separate the tuna and lightly mash. Add all the other ingredients and mix well. Use enough mayonnaise until ingredients are combined. Make recipe to the consistency you like. Refrigerate or serve immediately at a delicious luncheon. Our dessert choice would be a lovely toasted piece of butter pound cake with some homemade raspberry preserves and a dollop of freshly whipped cream.. Grandma Handman's Quiche Lorraine. **************** Frozen Pie Crusts-2. Gruyere Cheese-3/4 Lbs., shredded. Heavy Sweet Cream-1 pint. Eggs-6, lightly beaten. Bacon- 1/2 Lb., crisp chopped in to bite size pieces. Salt-1 teaspoon. Black Pepper-1/4 teaspoon. Nutmeg-a dash. Onions-1/2 cup fried golden. Butter-1 tablespoon. In a large bowl add in the eggs, cream salt and pepper. Mix until combines. In a small skillet over a medium heat melt the butter. Place the onions into the melted butter and slowly fry until the onions turn lightly golden. Should take 20 minutes. Cool. Preheat the oven to 425F degrees. Place the onions and chopped bacon bits into the bottom of the pie shells. Top with the shredded Gruyere Cheese. Pour the egg mixture into the shells over the other ingredients. Sprinkle the quiches with a little fresh nutmeg. Bake in the oven at 425F degrees for 10 minutes. Lower the oven temperature to 350F degrees and continue baking for 40 minutes until the quiche has set. Place on a rack and cool slightly. Serve warm with a small tossed salad and a glass of your favorite wine. GINGER GLAZED BAKED HAM. ************************ 10 lb. bone in ham Glaze: 1 c. ginger ale 1 c. orange juice 1/2 c. light brown sugar, packed 1 T. fresh ginger minced 1 T. grated orange peel 36 whole cloves Preheat oven to 325F. degrees. Place ham on rack in shallow roasting pan. Score ham and place whole cloves in scored corners. Insert thermometer and bake until internal temperature of 130F. degrees, about 2 hours. Brush glaze on ham last 45 minutes of cooking. Glaze: Combine ingredients in small saucepan and bring to a boil stirring. Reduce heat and simmer for 60 minutes uncovered. BEST MEATLOAF. ************** 3 Lb. ground beef 1 Lb. ground pork 5 slices white bread, in small pieces soaked in milk 1/2 c. milk 1 lg. onion, chopped 1 lg. cubanelle (Italian) pepper, chopped 3 lg. eggs 1/2 c. Pecarino Romano cheese 1/2 tsp. seasoning salt 1/2 tsp. chili powder 1/2 tsp. garlic powder 1 T. parsley 1 T. Kosher salt 1 tsp. black pepper 1/4 Lb. Italian Genoa salami, minced 5 slices maple flavored bacon 2 lg. jars Heinz Rich Mushroom Gravy Preheat oven to 350F. degrees. In a large bowl add all the ingredients except the bacon and gravy. Mix until well combined. Place on a greased cookie sheet and form into a loaf. Place the strips of bacon over the loaf diagonally. Bake for approximately 2 hours. Rest for 15 minutes and remove to cutting board. Using a slotted spoon remove some of the fat from the cookie sheet while reserving drippings. Place back on stove and add the mushroom gravy. Warm on medium head scraping all the dripping for the gravy. Using a serrated knife cut meatloaf into one inch slices. Serve with small roasted potatoes. Pot Roast with Bacon and Onions. ******************************** 3 lb. chuck roast salt and pepper 2 1/2 lb. onions, sliced thinly 10 garlic cloves. minced 1/2 tsp. allspice 1/2 tsp. red pepper flakes 2 bay leaves 2 c. white wine 1 c. water 2 tsp. fresh parsley, chopped 1/2 lb. bacon Cut the bacon into 1 inch cubes. Place in deep pot and fry until crisp. Remove. Sear the beef in the bacon fat on both sides. Remove. Add onions into pot and stir until golden. Stir in garlic. Add in all other ingredients. Place the beef in the middle of the pot and sprinkle with bacon pieces. Cover and bake in a 325F. degree oven for approximately 2 1/2 hours. Easily made in a crockpot too. Serve with buttered egg noodles. Fettuccini Alfredo. ******************* Heavy Whipping Cream-2 cups. Freshly Grated Pecarino Romano Cheese- 2 cups. Salted Butter-1 stick. Fresh Fettuccini Pasta-1 pound. Salt and Pepper -to taste. Nutmeg- a dash. Place the butter in a medium size sauce pan. Melt it on a low flame. Add in the cream and stir the mixture until warmed. Add in half of the Pecarino Romano Cheese and stir until dissolved. Meanwhile in a large pot bring water to a boil. Salt the water slightly and add a tablespoon of olive oil to the water to keep the pasta from sticking. Cook the fresh pasta noodle as prescribed on the package. This probably should not take longer that 4 minutes if it is fresh. Drain in a colander. Place the drained pasta into the pan with the warm sauce. Add salt and freshly cracked black pepper. Toss the mixture until all the pasta is coated well. Place on a platter. Sprinkle with the additional Romano Cheese and some more cracked black pepper. Dust with a very small amount of nutmeg and serve immediately. Delicious with homemade Garlic Rolls GARY SOLOMON'S Sausage, Cranberry and Orange Stuffing. ********* Sweet Hawaiian Bread Cubes or Challah Bread-5 cups cut into cubes. Vegetable oil-2 tablespoons. Regular Breakfast Sausage-1 tube. Onion-1 cup chopped. Celery-1 cup chopped. Sweet Butter-1 stick. Salt-1 tablespoon. Black Pepper- 1/2 teaspoon. Bell's Poultry Seasoning-4 tablespoons. Chicken Stock- 14 oz. can. Fresh Parsley-3 tablespoons. Dried Cranberries- 1 cup. Crisp Macintosh Apple-1 chopped finely. Dried Orange Rind-1 tablespoon. Place the bread cubes on a cookie sheet and toast in the oven on broil. When toasted on one side toss the bread cubes and toast again. Set aside. In a large pan add the oil. Brown the sausage in the oil breaking it up into small pieces. When browned add the onion, celery, salt and pepper into the pot. Cook the mixture until the onion become translucent. Place the butter in the pan until it melts. Add the bread cubes. Sprinkle the Bell's Poultry Seasoning on top of the bread and toss the entire mixture. Add the parsley, chopped apple, dried cranberries and orange rind. Combine well. Pour the chicken stock over the mixture and continue mixing until the stuffing mixture comes together. Cool and stuff the Turkey. GARY SOLOMON'S Secret Cinnamon Smear. ********************** Confectioners Sugar-4 Lb 5 oz.. Sweet Butter-8 oz.. Cake Flour-4 oz.. Cinnamon Powder- 10oz.. Vegetable Oil- 3Lb. 8oz.. Cream the butter in a large kitchen mixer. Add in the confectioners Sugar and cake flour a little at a time until well blended with the butter. Add in the vegetable oil and cinnamon alternating between the two ingredients until the mixture is well combined. Store in a large plastic container in the refrigerator. GARY SOLOMON'S Strawberries Dipped in Semi- Sweet Chocolate. ************************* Chocolate-9 ounces. Strawberries-1 pound (quart). Clean the strawberries gently to avoid bruising. Do not remove their stems. Dry on paper towels. Melt the chocolate in a double boiler. If you don't have a double boiler place a metal bowl over a pot of boiling water making sure the water is not touching the bottom of the bowl. Melt the chocolate slowly over a medium flame. Stir occasionally. Place a candy thermometer into the melting chocolate mixture. Do not let the temperature exceed 125 degrees. At the moment the chocolate has completely melted , pierce a fork through the stem end of the strawberry and dip into the melted chocolate. Coat the berry quickly covering the bottom half of the berry. Place on a plate covered with wax paper. Refrigerate until ready to serve. GARY SOLOMON'S Sweet Chicken Marsala. ********************** Flour- 1/4 cup. Salt- 1/2 teaspoon. Freshly Cracked Black Pepper- 1/2 teaspoon. Dried Oregano- 1/4 teaspoon. Sweet Unsalted Butter-6 tablespoons. Olive Oil-2 tablespoons. Baby Portobello Mushrooms-1 cup sliced. Imported Marsala Wine- 1/2 cup. Swanson Chicken Stock- 1/4 cup. Instructions: In a plate mix the flour with the salt, black pepper and oregano. Set aside. Wash and pat dry the skinless and boneless chicken breasts. Place one chicken breast in a Ziplock bag. Place the Ziploc bag on a cutting board. With the end of a rolling pin flatten the chicken breast to a 1/4" thickness. Repeat the process until all the chicken has been pounded. Coat the chicken pieces in the flour mixture. Set aside. In a large non-stick skillet melt the butter and olive oil over a medium heat until lightly bubbling. Place the chicken in the pan and lightly brown both sides. Add in the mushroom slices, imported Marsala Wine, and chicken stock. Cover and allow to cook for 10 minutes turning a few times. Plate the Chicken Marsala on a lovely antique platter. Pour the sauce and mushrooms over the top of the chicken and serve with buttered noodles. GARY SOLOMON'S Spicy Pork And Curry Noodles. ***************************** Japanese Curly Noodles-1, 5 oz. package. Onion-1/2 medium, sliced. Carrots-1 sliced on the diagonal. Salt-1 teaspoon. Peanut oil-2-tablespoons. Curry Powder-4 teaspoons. Catsup- 1/2 cup. Teriyaki Barbecue Sauce or Marinade-1 tablespoon. Black Pepper- to taste. Swanson Chicken Stock-8 Tablespoons. Pork Country Style Boneless Ribs- 1/2 Lb. cubed. Dry Roasted Peanuts- 1/4 cup. Sesame Oil- 1 teaspoon. Scallion-2 chopped for garnish. Boil the noodles, drain and set aside. In a skillet stir fry the pork pieces in a little peanut oil until cooked. Set aside. In a pot add in the Curry powder. Cook over a medium flame for 2 minutes. The powder will begin to smoke slightly. Keep stirring it until finished. Remove from the flame and add in the onions and carrots. Toss until the vegetables are well coated with the curry powder. Add in all the other ingredients and stir until the onions and carrots begin to soften. Place the noodles into the pan with the sauce and stir until the noodles are well coated. Add a touch of more stock if the noodles appear to dry. Plate on a platter and garnish with the chopped scallions. Joannie Locricchio's Tomato Sauce ****** Italian Peeled Tomatoes- 2 pound can. Hunts Tomato Paste-1 small can. Hunt's Tomato Sauce-1 small can. Olive Oil-6 Tablespoons. Hot Red Pepper Flakes-a dash. Water- 1/2 blender full. Onion-1 medium chopped. Meatballs-8 to 10. Small Pork Spare Ribs- 1/2 a rack. Sweet Italian Sausage-1 pound. Butter-1 tablespoon. Pepper- 3/4 teaspoon. Salt-2 teaspoons. Fresh Parsley-2 tablespoons. Garlic Salt-2 teaspoons. Basil-2 teaspoons. Oregano- 1/2 teaspoon. Instructions- In a large pot brown the meatballs, sausage and pork ribs on a medium high flame. Set aside. Add the onions into the pot and cook on a medium flame until translucent. Pour the Italian Peeled Tomatoes into a blender. Puree. Pour the tomatoes into the pot with the onions and start layering in other the ingredients. Add the tomato sauce, hot pepper flakes, water, salt, pepper, sugar, parsley, garlic salt, basil and oregano. Add the meatballs, ribs and sausage back into the pot. Bring to a boil. Lower flame to medium and continue cooking uncovered for 1 1/2 hours. After the 1 1/2 hours add the tomato paste and a little water. Continue cooking for another 2 to 3 hours. After the 2-3 hour period season with salt and pepper if necessary. Add the butter into the sauce. Serve with your favorite pasta. Abundanza! GARY SOLOMON'S Veal Piccata. ************* Veal Medallions-1 pound sliced to1 ounce medallions, each pounded to 1/8" thickness. Freshly Squeezed Lemon Juice-2 tablespoon. White Wine-2 cups. Capers-3 tablespoons, drained. Fresh Butter-4 tablespoons. Flour-2 tablespoons. Parsley-3 tablespoons-freshly chopped. Salt and Black Pepper- to taste. Pound the veal to 1/8 " or less thickness. Dredge the veal medallions in the flour and set aside. In a non-stick pan melt 2 tablespoons of the butter. Sautee the veal for 1 minute per side. Add all the other ingredients to the pan and cook on a medium flame for 2 minutes. Allow sauce to reduce until it thickens. Add the additional 2 tablespoons of butter into the pan and stir until it melts completely. Add the veal pieces back into the pan. Cover the pan and allow the ingredients to cook for another 10 minutes. Serve with a light pasta side and your favorite wine. GARY SOLOMON'S Wasabi Stuffed Filet Mignon. **************************** Filet Mignon-1 pound. Wasabi Mustard- 2 1/2 teaspoons Kosher Salt-1 teaspoon. Black Pepper- 1/4 teaspoon. Olive Oil-2 tablespoons. Beef Bouillon Cubes-2. Hot Water-2 cups. Flour-2 tablespoons. Worcestershire Sauce- 1/2 teaspoon. Soy Sauce-1 teaspoon. Butter-2 tablespoons. Cut a pocket in to the filet mignons. Salt and pepper the cavity and outside well. Stuff the pocket with the Wasabi Mustard. Set aside. Place the olive oil and 1 tablespoon of butter in to a frying pan. On a medium flame sear the meat for 5 minutes on each side for rare. Remove the filet on to a plate. Dissolve the bouillon in the hot water and pour in to the pan. Scrape the drippings from the bottom of the pan to maximize the flavor. Add the Worcestershire Sauce and Soy Sauce. Place the flour in a small bowl and pour some of the hot sauce on top of it. Mix the flour vigorously until it dissolves. Return the flour mixture to the pan. Continue mixing until the sauce thickens. Add the remaining tablespoon of butter. Mixing well . Salt and pepper to taste. Place the cooked beef on to a plate and drizzle the beef sauce around the filet. Serve with some lovely garlic mashed potatoes and some fresh steamed asparagus GARY SOLOMON'S Whole Roast Turkey With Pan Gravy. ****** Whole Turkey-10 Lbs. or more. Poultry Seasoning-2 tablespoons. Garlic Powder- 1 teaspoon. Kosher Salt-1 tablespoon. Black Pepper- 1/2 teaspoon. Butter-4 tablespoons. Celery-2 stalks chopped. Carrot- 2 chopped. Onion-1 medium chopped Fresh Parsley-2 tablespoons chopped. Chicken Stock-4 cups. Cornstarch-3 tablespoons. Stuffing-5 cups. Water- 1/3 cup. Clean the Turkey and giblets. Pat dry. Reserve the liver for the stuffing. Spray a roasting pan with vegetable oil. Place the chopped carrot, celery and onion in the bottom of the pan. Insert a roasting rack on top of the coarsely cut vegetables. Spray the rack with a little vegetable oil. Salt the cavity of the Turkey and stuff. Place on top of the rack breast side up. Season the outside of the bird with the kosher salt, black pepper and poultry seasoning. Dot with butter. Insert thermometer through the breast and into the stuffing. Roast at 325F. for approximately 3 to 3 1/2 hours. Temperature should read 165F. when finished cooking. Continually baste the Turkey every half hour to help keep it moist. Tent aluminum foil over the bird if you find it is browning too fast. Let the Turkey rest for 20 minutes before carving to allow the juices to settle. Pan Gravy. Simmer the Turkey giblets in the chicken stock for 2 hours. Remove the cooked giblets from the broth reserving the broth. Finely chop the giblets and place them back in to the broth. Strain the pan juices from the Turkey roasting pan and return these juices back in to the roasting pan. Add to this the broth with the chopped giblets. Reduce entire liquid by 1/3. Scrape the roasting pan with a wooden spoon to release and seasoning and Turkey drippings for additional flavor. Mix the cornstarch and the water in a separate bowl until well combined. Should be on more liquid side rather than pasty. While stirring over a medium heat slowly add the cornstarch mixture in to the roasting pan liquid. Continue mixing and adding cornstarch mixture until desired gravy consistency. Adjust salt and pepper to taste. Stir in the fresh parsley. Serve. Hot Dogs Steamed In Beer. ************************* Ingredients: Frankfurters-6. Beer-1 can. Seeded Rolls-6 warmed. Bring the beer to a boil in a pot. Lower the flame to medium. Place a steamer basket in the pot. Place the Frankfurters in the basket in the pot. Cover. Allow to steam for 8 minutes. Remove Frankfurters from pot and place on roll. Enjoy with your favorite topping. Corn Dogs. ********** Ingredients: Yellow Corn Meal- 1/2 cup. Flour- 1/2 cup. Dry Mustard-1 teaspoon. Salt- 1 teaspoon. Egg-1 slightly beaten. Chop Sticks or Skewers-6. Frankfurters-6. Sugar-1 tablespoon. Baking Powder-1 teaspoon. Milk- 1/2 cup. Corn Oil-1 tablespoon. Cooking Oil-enough to deep fry in. Combine the cornmeal, flour, mustard, sugar, baking powder and salt in a bowl. Add the milk, egg and corn oil to the dry mixture. Mix until batter is smooth. Pierce the Frankfurter with the skewer and roll in to the batter. Deep fry for 2 minutes until golden brown. Hungarian Pot Roast. ******************** Bottom Round Roast-4 Lbs. Salt-1 teaspoon. Black Pepper-1 teaspoon. Mild Hungarian Paprika-1 teaspoon. Vegetable oil-2 tablespoons. Onions-2 diced. Boiling Water-2 cups Bouillon Cubes-2 cubes. McCormick Mixed Pickling Spice-3 tablespoons. . Flour-2 tablespoons. Water Room Temperature-2 cups. Garlic-2 cloves chopped. Bay Leaf-3 Leaves. Instructions: Wash roasts and pat dry. Season the roast all over with the salt, pepper and Hungarian paprika. Coat the bottom of a stove top pot with the vegetable oil and bring heat up to medium high. Place the seasoned roast into the pot and sear all sides to lock in the juices. Place the chopped onions in to the pot with the roast and continue cooking until the onions begin to caramelize. Add in the garlic cloves, bay leaves, 2 cups of boiling water with the bouillon dissolved in it, and the mixed pickling spice. Make sure that there is enough to cover 3/4 of the roast. If not , add some water. Continue cooking the roast on a medium flame until the meat is tender. A fork should easily pierce the beef. This process should take approximately 2 1/2 hours. Remove the roast on to a serving platter and allow to cool for about 15 minutes. Slice in to 1/4 inch slices. Meanwhile begin making the gravy. Make a mixture of 1 cup water and flour. Making sure that the flour is completely dissolved so that lumps will not form in the gravy. Bring the pan juices to a boil adding 1 cup of water to it. Continue boiling while scraping down the sides of the pan and start adding the flour and water mixture. The gravy should begin to thicken. When thickened to the desired consistency strain the gravy to remove any unwanted lumps and spices pieces. Return meat to the gravy and serve. Eye Round Roast. **************** 8 Lb. whole eye round 2 tbls. vegetable oil 1 tbls. Kosher salt 1 tsp. freshly ground black pepper 4 garlic cloves, minced 1 tblsp. sweet Hungarian paprika 2 tsp. fresh rosemary 1 pkge. A Jus powdered mix Rinse roast and pat dry. Place in a roasting pan. Rub with vegetable oil and season. Place in a preheated 425F. degree oven for approximately 50 minutes. Let rest for 15 minutes. In a medium saucepan make a jus gravy according to directions. Pour half into roasting pan and scrape pan drippings. Pour back into sauce pan. Keep warm. Serve with baked potatoes topped with sour cream and chives. Chicken with Mushrooms. *********************** 3 1/2 lbs. chicken breasts, pounded 1/2 stick Crisco 1 stick butter kosher salt black pepper, freshly cracked rosemary flour 1 med. onion, chopped 1 scallion, chopped 2 cloves garlic, minced 4 tbls fresh parsley, chopped 1 pint fresh mushrooms, sliced 1/3 c. extra dry vermouth Saeson chicken and dust with flour. Saute in 1/2 stick of butter and Crisco until golden. Keep warm. Pour off excess grease. Add remaining butter to pan and sautee garlic and onion for a few minutes. Add in mushrooms and stir until golden. Season with salt and pepper. Add vermouth and stir. Add in parsley and scallion and stir. Spoon mixture over chicken. Honey Lime Roast Chicken. ************************* 1 lg. roaster 1 tbls. melted butter salt and freshly ground black pepper thyme- a pinch 2 tbls. orange blossom honey 1/2 lime, grated rind and juice lime slices Clean chicken and pat dry. Brush melted butter on skin. Season with salt and pepper and a pinch of thyme. Roast until almost finished. In a separate bowl blend the honey, lime rind and juice. Lay lime slices over chicken and spoon glaze over chicken 15 minutes before done roasting. Crisp under broiler. Serve with steaming white rice. Rolled Chicken Breasts. *********************** 2 whole boned chicken breasts 2 tbls. butter 1 small container Phiadelphia whipped cream cheese and chives 8 slices of bacon, partially cooked salt and pepper Cut whole chicken breasts in half. Pound between wax paper until 1/2 inch thick. Spread with cream cheese and dot with butter. Fold in edges and roll. Wrap with bacon slice and secure with wooden toothpicks. Place the seam side down on a greased cookie sheet. Bake at 350F. for 45 minutes. Serve with rice and spinach. Oven Braised Brisket. ********************* 8 lb. brisket 1/4 c. vegetable oil 2 tbls. Hungarian hot paprika 4 med. onions, chopped 2 tsp. Kosher salt 7 garlic cloves, sliced 1 tsp. black pepper 3 c. beef boullion Rinse brisket. Place garlic slices in slits. Season one side of brisket with paprika, salt and pepper and sear in vegetable oil. Repeat on the other side. Place onions around meat and using a spoon stir onions around until golden. Add stock until half way up the side of the beef. Cover and bake in a preheated 350F. degree oven for 4 hours until tender. Thicken gravy witha cornstarch and water mixture. Serve with buttered egg noddles or potato pancakes. GARY SOLOMON'S Chicken, Shrimp and Lobster Française. ********************** Ingredients: Chicken Breasts Boned-3. Shrimp- 1/2 pound, peeled and deveined. Lobster Tails-2 unshelled. Flour-1 cup. Half and Half-1/4 cup. Whole Eggs-3. Butter-2 sticks. White Wine-1 1/2 cups. Chicken Stock-1 1/2 cups. Lemon-1 squeezed. Cornstarch-1 tablespoon dissolved in a little water. Scallions-2 chopped. Shallots-1 small chopped. Salt and Black Pepper- to taste. Linguini Pasta-1 pound, cooked al dente. Mix the eggs with the half and half until combined. Set aside. Pound the chicken breasts to a 1/4 inch thickness. Set aside. Melt the butter in the large sauté pan over a medium heat. Flour the chicken, shrimp and lobster. Shake off any extra flour or butter will become lumpy. Dip the floured chicken and seafood into the egg and then into the hot butter. Remember flour then egg then sauté. Flip and cook on other side. Chicken should take about 5 minutes per side. When each batch is done place on a large platter. Place in the oven to keep warm. After sautéing the three ingredients, add wine, chicken stock, and lemon juice to the sauté pan. Stir while scraping down the sides of the pan to release flavors. Reduce by one third. Add the scallion and shallot and continue cooking for another 5 minutes. Add just enough of the cornstarch and water mixture until the proper consistency. The sauce should just coat the back of a spoon. Place cooked chicken, shrimp and lobster over a warm bed of linguini. Pour the pan sauce over the top and serve GARY SOLOMON'S Colossal Stuffed Shrimp With Crab Meat. ********************** Ingredients: Colossal Shrimp-1 pound. Bacon-4 strips. Fresh Parsley-2 tablespoons. Shallot-1 large finely chopped. Liquid Smoke-5 drops. White Wine- 1/2 cup. Crab Meat-6 oz.. Corn Bread Stuffing-2 cups. Butter-2 tablespoons. Salt- 1/2 teaspoon. Black Pepper- 1/4 teaspoon. Chicken Stock- 1/2 cup. Garlic-1 clove minced. Juice of 1/2 fresh lemon. Chop the bacon strips in to 1/2 inch slices. Place the bacon in to a fry pan and cook . Do not make crisp. Add the shallots to the cooked bacon and sauté for 5 minutes. Add in the garlic and the liquid smoke. Continue cooking for a few minutes. Set aside. In a bowl combine the corn bread stuffing, parsley, salt, pepper, white wine and chicken stock. Mix until well combined. Add the bacon mixture in to the corn bread mixture and mix thoroughly. Add in the crab meat. Gently toss. Clean and de-vein the shrimp. This is done by peeling off part of the shell leaving the tail intact. Make an slice on the back of the shrimp and remove the vein. Begin slicing near the arch of the shrimp. This will allow the shrimp to stand up on end after it is stuffed. Grab a small egg size amount of the stuffing. Place the stuffing in the arch of the shrimp and squeeze it slightly on to the shrimp. Stand the stuffed shrimp on end in a buttered pan. Line all the stuffed shrimp against one another for support. Dot the shrimp with butter. Bake in a 400F. degree oven for 14 minutes. Squeeze the lemon juice over the shrimp and serve Gary Solomon's Chunky Guacamole. ******************************** 2 lg. avocadoes, in chunks sm. tomato, chopped 3 T. cilantro 2 T. fresh lime juice 3 scallions, chopped 1-2 cloves garlic, minced 1 chili pepper chopped black pepper red crushed pepper Peel avocado and chop into chunks. Place all ingredients in a bowl and toss gently. Serve with you favorite taco chips or crackers. Chunky Blue Cheese Dressing. **************************** 1 c. blue cheese, big chunks 1/2 c. sour cream 1/4 c. mayonnaise juice of 1/4 lemon salt and pepper My favorite dressing. Blend the sour cream, mayonnaise, lemon juice and salt and pepper well. Fold in large chunks of blue cheese. Spoon over an ice cold lettuce wedge. Top with additional blue cheese. Gary Solomon's Stuffed Artichokes. ********************************** 4 large artichokes 2-1/2 c. plain bread crumb 3 tbl. parsley 1 tbl. basil 1 tsp. oregano 1 tsp. kosher salt 1 tsp. black pepper 1 tsp garlic powder 1/2 tsp. red pepper flakes 3/4 c. grated Romano cheese 1 tsp. thyme 1 large onion, chopped 4 large garlic cloves, minced 3/4 c. celery leaves, chopped 1/2 c. toasted walnuts, chopped Olive oil 1 lemon Trim artichokes and separate leaves slightly. Place in steamer basket upside down and steam for 15 minutes. Remove and cool slightly. Turn artichoke upside down on board and press to open leaves. Scoop out some of the choke. Set aside. In a pan cook the onion and celery in olive oil until onion is clear. Add the garlic and cook for 3 minutes. Cool. In a medium bowl add the bread crumb, parsley, basil, oregano, salt, pepper, garlic powder, red pepper flakes, Romano cheese and thyme. Whisk until well combined. Place the onion mixture and walnuts in the center and in the separated leaves. Sprinkle the bread crumb mixture in to the leaves. Place in steamer basket and drizzle with olive oil. Steam for 30 minutes. Remove and place in an oven proof pan. Bake at 350F. degrees for 20 minutes until bread crumbs slightly crisp. Squeeze lemon over and enjoy! CHICKEN FRANCAISE. ****************** 2 1/2 lb. boneless chicken breasts 1/2 c. flour 1/2 c. white wine 1 c. chicken broth 1/4 c. fresh parsley, chopped 1/2 c. butter 1/4 c. olive oil 1 tsp. chopped garlic salt & pepper Cut the chicken into strips and coat lightly with flour. Heat and saute the chicken in oil and butter in a frying pan over medium heat. Remove from pan. Saute garlic in remaining butter and pan drippings. Add the wine and chicken broth to the pan. Return the chicken to the pan. Add parsley and simmer for 15 minutes. GARY SOLOMON'S SIRLOIN STEAKS WITH JALAPENO CREAM SAUCE. ************************** 2- 8 oz. sirloin steaks jalapeno seasoning salt freshly cracked black pepper olive oil 2 T. butter Sauce: 1 fresh jalapeno with seeds, minced 1 can green chilis, chopped 2 green onions, chopped 1 garlic clove mashed with some salt 1/2 c. heavy cream Rub beef with olive oil and season. Sear beef in cast iron pan with butter. When all sides are seared transfer to a baking dish and place in a preheated 350F. degree oven turned off. In the same pan that you seared the steak in add in the jalapeno, chillis, green onion and garlic. Saute lightly. Add in cream and mix. Pour sauce on serving plate and top with sirloin steaks. GARY SOLOMON'S CROCKPOT CHILI. ****************************** 1 1/2 lb. ground beef 2 T. vegetable oil 1 1/2 c. onion chopped 2 cloves garlic, crushed 2 T. chili powder 2 T ancho chili powder 1 or 2 jalapenos with seeds, chopped 2 tsp. salt 1 tsp hot paprika 1 tsp. oregano 1 tsp. cumin 1 tsp. cayenne pepper 1 lg.beef boullion cube 1/2 c. water 28 oz. crushed italian tomatoes 5 c. cooked red kidney beans Brown chopped meat and onion in oil. Combine all other ingredients into crockpot. Cook on low for 8 hours. Adjust seasoning. Crockpot Glazed Cornedbeef. *************************** 1 (3.5 to 4 lb) corned beef brisket 2 TBS prepared mustard 1 1/2 tsp cream-style horseradish 2 TBS red wine vinegar 1/4 C molasses In crock pot, cover corned beef with water. Cover and cook on Low for 10 to 12 hours or until tender. Drain and place on broiler pan or over-proof platter. Preheat oven to over 400° F. In small bowl, combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of the beef. Bake, brushing with sauce several times, for about 20 minutes or until meat begins to brown. Cut into thin slices to serve Gary Solomon's Soy Sesame Marinated Steak. ****************************************** 3 lb. steak 1/3 c. soy sauce 1 tbls. granulated sugar 3 tbls. vegetable oil 1 clove garlic, minced 1 tsp. sesame oil In a small bowl mix marinade ingredients. Place steak into a ziplock bag and pour marinade over. Seal bag and slosh marinade and steak around. Leave on countertop for 1 hour. Turn frequently. Remove steak from bag and place on grill or broiler pan and pat dry. Rub a little extra oil on the meat. Grill or broil turning once. Slice steak and serve over individual bowls of steaming rice. Salmon Florentine. ****************** 3lb. salmon filet 2 bags fresh spinach 5 cloves garlic, minced olive oil salt and pepper 1 lemon In a large pan, lightly saute the garlic in the olive oil . Add the fresh spinach and cook until wilted. Cool. Chop and place in a bowl. Rinse the salmon and pat dry. Cut a slit in the salmon lengthwise. Lightly salt and papper cavity. Stuff with spinach. Spread extra stuffing on top of salmon. Bake 375F. degrees for 35 minutes. Serve with lemon wedges. South Florida Special Blend Marinated Chicken Breasts. ******************************** 12 boneless chicken breasts 1/2 c. Soy Ginger Marinade 1/4 c. Mango Fat Free Dressing A few good brisk shakes of soy and worchestshire sauce 2 tbls. Mrs Dash Chill for about 2 hours, grill. Recipe from Janell McCracken Chunky Shrimp Salad. ******************** 2 lb. lrg. shrimp, cooked and chopped 1 c. real mayonnaise 1 tsp. Dijon mustard 1 tbls. white vinegar 1/2 tsp. freshly cracked black pepper 3 tbls. fresh chives, chopped 1/4 c. red onion, chopped 1 1/2 c. chopped celery and leaves dash cayene pepper juice from 1/2 fresh lemon Soak shrimp in salt water and some lemon juice. Drain and pat dry. Combine all the ingredients in a large mixing bowl. Mix well. Cover and refrigerate. Serve on a mound of fresh salad greens. Hot Citrus Clay Pot Chicken. **************************** 3 lb. chicken 1 lemon, sliced 1 lime, sliced 5 cloves garlic, peeled 3 hot red dried chili peppers, chopped 1 1/2 tsp. kosher salt 1/2 tsp. freshly cracked black pepper 1/2 c. water. Soak clay pot in water. Remove and place cleaned chicken in pot. Spread citrus fruit and garlic cloves around chicken. Sprinkle chicken with chopped red dried chili pepper, salt and pepper. Pour the water around chicken. Cover with clay pot lid. Bake at 300F. degrees for 2 hours. Broil slightly to crisp. Serve with steamed artichokes. GARY SOLOMON'S Corned Beef With Vegetables and Steamed Cabbage. ******************** Ingredients: Fresh Corned Beef--3 pounds. Beef Marrow Bones-6 Whole Onion-1 large. Pickling Spices-1/3 cup. Bay (Laurel) Leaves-2. Celery Leaves-1/2 cup. Thyme-1/2 teaspoon. Fresh Parsley-1/2 cup, leaves. Salt-3/4 teaspoon. Freshly Ground Black Pepper-1/2 teaspoon. Red Potatoes-3 large, peeled and quartered. Carrots-4 large, peeled and quartered. Onions-5 large quartered. Turnips-2 peeled and quartered. Cabbage-1 dark leaved and heavy, quartered. Soak the Corned Beef in a large pot filled with water for 3 hours or overnight. Rinse and drain. Place the Corned Beef in a large kettle with the beef marrow bones. Cover the meat and bones with water enough to cover, plus three inches. Bring the water to a rolling boil and then bring it to a simmer. Add in the whole onion, pickling spices, bay leaves, celery leaves, thyme, parsley leaves, salt and black pepper. Partially cover the pot and simmer for at least 3 hours. You may have to add more water in to the pot occasionally if needed. Add the potatoes, carrots, onions and turnips to the kettle and continue cooking for another 45 minutes. Meanwhile clean, core and quarter the head of cabbage. Steam it in a separate pot until softened to you liking. Remove the corned beef from the pot and place it on a cutting board. Allow to sit for 5 minutes before slicing. Slices should be approximately 1/4 inch thick or thicker. Using a slotted spoon remove all the vegetables from the kettle and spoon them around the edges of the large platter. Place the meat slices in the center of all these beautiful vegetables. Spoon some of the reduced broth over the meat. If you like serve it with some homemade Horseradish cream sauce. Place the steamed cabbage wedges in a large bowl. This is a delicious traditional Irish meal. I can never get a large enough portion of it. Chicken/Poultry Fish Seafood Italian Cake/Pie/Dessert Vegetable Rice/Noodle/Potato BBQ/Grilling Soup/Salad Sauce/Dressing/Jam