Tag: recipes

Kulfi is a traditional Indian dessert that originated in the 16th century. It is dense, creamy, and intensely flavorful. The recipe below is a simple quick version of kulfi and is really a treat, particularly if you enjoy the taste of Indian spices!

1 pint heavy cream
1 30-ounce can of Rani Alfonso Sweetened Mango Pulp (Amazon)
1 14-ounce can sweetened condensed milk
Zest of two large limes
1/2 tsp ground cardamom
Pinch of salt

In a large bowl, use a spatula to slowly mix all of the ingredients until there are no streaks of color. Pour the mixture into an 8-inch glass baking dish and freeze until it becomes hard but still soft enough to scoop or cut into squares. You can also pour the mixture into popsicle forms to freeze as in the picture above.

A few years ago Dave DiCicco turned me on to the absolute best hot dogs. Having grown up in the East, he knew about Zweigle’s white hots and I did not! Besides being delicious, they have the added benefit of having NO nitrites! You should order the dogs direct from Zweigle’s. They include a high shipping cost but you will not do better in getting them from anywhere else including Amazon (that just includes the shipping cost in the total base price). Jim and I are now converts and I am sharing with you our own customized version of what I learned from Dave!

Zweigle’s White Hot Dogs (defrosted)
White Onion
Brioche Hot Dog Buns
Stonewall Kitchen Farmhouse Red Relish
Mustard
Butter/Oil

Prepare caramelized white onions in a frying pan as you like to do. Set aside. If you do not know how to caramelize white onions see multiple videos on You Tube on the subject. There is a trick to this – water.

Remove caramelized onions from the pan and brown the face of the hot dog buns in the remaining onion bits combined with a little butter. Set aside.

Cut the Zweigle hot dogs lengthwise. Add more butter (or oil) to the pan and sauté the half dogs until browned on both sides.

Spread the relish and mustard on the hot dog buns. Add some of the caramelized onions and then top with a half hot dog (a whole dog makes it a little too full and hard to manage).

Eat!!! We guarantee you hot dog heaven!!

Summer is just around the corner, so it’s time to fire up the grill. Corn will beautifully complement your burgers, along with potato salad. Here’s a tasty recipe for potato salad that will impress your guests.

Boil the required amount of potatoes. Use golden potatoes.
Once cooled, cut your potatoes into bite-sized pieces.
Add chopped red onion.
Add salt, pepper, sweet basil, seasoned salt, and a dash of garlic salt.
Add a little olive oil.
Add some white vinegar.
Add mayonnaise and mix.
Add paprika.

Avoid using too much of any ingredient. You might need to experiment to find what suits you best.

Jim and I stumbled on this recipe and it turned out to be wonderful! It is extremely simple and foolproof to prepare and there is a jolting blast of fresh lemon. A perfect quick entree for guests!

1 pound DeCecco spaghetti No. 12
3 large lemons, zested and juiced (6 Tbs. juice)
1 cup pine nuts toasted
1 large clove garlic
1 cup fresh basil packed (preferably “in vivo” basil)
1 cup finely grated Parmigiana-Reggiano cheese
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Toast pine nuts in a small dry frying pan being careful not to let the nuts burn. Shake pan while toasting.

Pulse lemon zest, pine nuts and garlic in a food processor until finely chopped. Add the basil and Parmesan and pulse a few times. Then, while pulsing, drizzle in the lemon juice and the olive oil.

Fill large pot halfway up with water and salt and bring to boil. Put in entire box of spaghetti and cook 10 minutes. Drain the pasta reserving some pasta water.

Add the pesto to the spaghetti and toss to coat. Add some reserved pasta water, salt and pepper and additional lemon juice to taste.

Serves four. Leftover pasta was great heated the next day.

Created in the land of the Pilgrims amid colorful cranberry bogs, the Plymouth is a sandwich that will bring smiles to your guests’ faces. It is tasty and easy to make.

Use a quality bread of your choice
Spread mayo on each piece
Spread jelled cranberry sauce on each slice of bread
Spread fresh, mashed avocado on each slice
Add a generous amount of roast turkey on the bread
Add sliced tomato if desired 
Close and cut in half

Serve with Kettle Chips

Here is a delicious dish that is easy to prepare. Buy a package of thin chicken cutlets. Pound them with a wooden mallet to get them as thin as possible.

Mix two eggs in a shallow dish or pan. Mix a half cup of parmesan cheese with a cup of seasoned breadcrumbs in another pan. You can add a little salt, pepper, and seasoned salt if you wish.

Dip the cutlets in the eggs and then in the breadcrumb mixture.

Heat a frying pan with extra virgin olive oil. When the oil is near boiling, add the cutlets. Watch them carefully, as they will cook quickly.

Your guests are in for a treat!

If you have not had a Dutch baby, you must try this recipe! It is really a treat for a lazy weekend morning! A Dutch baby is a combination of a pancake and a popover. It is light and thin and, unlike other types of pancakes, is baked in the oven. I like them best with good quality maple syrup and butter but you can choose any type of syrup or fruit, whatever your pleasure.

2 Tbl. butter
2 eggs
1/2 cup whole milk
1/2 cup flour
maple syrup
powdered sugar

Preheat the oven to 425 degrees. Use a 10 inch non-stick frying pan. You need an old fashioned electrical blender. This is one of those recipes where mise en place is critical. Have all your ingredients measured and ready to go before you start. First put the butter in the frying pan and place in the oven to start melting. Put the two eggs in the blender and blend for one minute. Keep blending while you slowly add the milk and then the flour and blend an additional 30 seconds. Very quickly open the oven and pour the batter into the melted butter in the pan. Cook for 15 minutes. Remove and let rest for a minute or two. Sprinkle powdered sugar over the top. Add warm maple syrup. Serve immediately and enjoy!

Here is a recipe for an old-fashioned salad that has been returning in recent years. The dressing is easy to make and delicious. Try it!

1 ½ cups of mayonnaise
1/3 cup of buttermilk
¼ cup of sour cream
2 tablespoons of fresh lemon juice
½ teaspoon Worcestershire sauce 
¼ teaspoon Tabasco sauce
5 ounces of Roquefort cheese
romaine lettuce

In a mixing bowl, whisk together all ingredients except the Roquefort until smooth, and then stir in the Roquefort and salt and pepper to taste. Refrigerate. Serve the dressing over Romaine lettuce with some small pieces of fresh tomato and red onion.