Recipes & Videos

Steam Asparagus half way. It should not be limp.

Chop Pecans very fine in food processor. Use 1 cup of Pecans.

Prepare skillet with olive oil on medium heat. Dip asparagus into egg then roll it in chopped pecans. Place in skillet and lightly brown on both sides for 1 minute. Remove from frying pan and set aside. Once all the asparagus is done, take slices of procuitto and lay them on top of wax paper.

Make ricotta mix. Take 1 cup of Part skim ricotta, chop fresh chives and add in, sprinkle pepper over mixture, combine.

Shave some fresh parmesan, about ½ cup.

Take a heaping teaspoon of ricotta mixture and spread on top of the sliced procuitto. Sprinkle the shaved parmesan on top of the mixture. Take the asparagus and put lengthwise on the procuitto. Roll the procuitto around the asparagus to form a roll. Cut in half and serve with sliced Roma tomatoes and two slices of French baguette. Drizzle a little olive oil over the entire plate.

This is best when made fresh. If you refrigerate it for any length of time, remove it and let it come to room temperature before serving.

Take Flounder fillets and pat in flour lightly. Sautee 5 minutes on each side

Drain excess oil and add fresh olive oil. Add ½ onion sliced around fish. Add green and black olives and capers, salt and pepper, red pepper flakes, pepperoncini, fresh basil, oregano and plum tomatoes. Sautee the ingredients for 5 minutes on low to medium heat. Add white wine and fish stock. Simmer until all ingredients reduce for 10 minutes. Remove fish from pan and let remaining sauce thicken for another 5 minutes. Pour sauce over fish fillets and serve on platter.

Serve on platter and top with fresh parsley.

In a 2 Qt saucepan on medium heat put in uncooked rice and just enough water to cover the rice. When all water is absorbed, add milk, sugar and vanilla. Lower the heat to low heat setting. Stir every 20 minutes. Let cook approx 45 minutes on gas heat and 60 minutes on electric, and keep stirring as it thickens and then you will see a film form on the top and the rice coming to the surface. Take the separated eggs and with a fork, stir the yolks. Take the whites and beat them stiff. When rice pudding is done, turn off the heat and add in the yolks. Stir until all the yellow has blended in to make a creamy color. Remove from stove top. Fold in the stiff egg whites with a wooden spoon. Put mixture into a glass casserole dish and refrigerate for at least 4 hours.

Prepare Instant Chocolate Pudding. Fold in black currents. Chill.

Prepare Fresh whipped cream. Use heavy cream and sugar. Whip on high with a hand mixer. Use whatever blend of sweetness you desire.

Take champagne flutes and begin layering with the first layer of rice pudding 1/3 of the glass, 2nd layer is chocolate pudding mix, 3rd layer is rice pudding. Sprinkle cinnamon on top with an optional dab of fresh whipped cream and garnish with a fresh mint leaf.