hot buttered batter

Ingredients

• Servings: 100
• 1 pound butter
• 1 pound brown sugar
• 1 pound confectioners' sugar
• 1 quart vanilla ice cream, softened
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 40 mins


• melt butter in a large pot over medium heat. blend in brown sugar and confectioners' sugar. remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. pour mixture into a plastic container, seal, and freeze.
• in a coffee mug, measure 1 tablespoon hot buttered batter and 1 fluid ounce of rum, then fill cup with boiling water. stir, and sprinkle top of drink with nutmeg.

Peanut Butter And Banana Smoothie

Ingredients

• Servings: 1
• 1 banana
• 1/8 cup peanut butter
• 1/2 cup soy milk
• 2 tablespoons honey

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender, combine banana, peanut butter and soy milk. blend until smooth. pour into glasses and drizzle with honey for garnish.

grilled grouper with mango butter

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 shallot, minced
• 1 mango, peeled and cubed
• 1 teaspoon honey
• 1/4 cup olive oil
• 1/4 cup dry (such as chardonnay)
• 1/2 teaspoon red pepper flakes
• sea salt to taste
• 4 (6 ounce) grouper fillets
• 1 tablespoon olive oil
• pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• melt the butter in a skillet over medium heat. stir in the shallot; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the mango, honey 1/4 cup olive oil, wine, red pepper flakes, and salt. reduce heat, and simmer until liquid has reduced slightly, about 10 minutes.
• brush both sides of the grouper fillets with 1 tablespoon of olive oil, and season with salt and pepper.
• heat a large skillet over medium-high heat. arrange grouper fillets on the skillet and cook until the fish is opaque and separates easily under a fork, about 4 minutes on each side. serve the fish with the mango sauce on top.

Marica's Spaghetti Meat Sauce

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 onions, finely chopped
• 4 stalks celery, finely chopped
• 2 carrots, finely chopped
• 8 ounces lean ground beef
• 8 ounces ground lamb
• 6 large ripe tomatoes, chopped
• 1 pinch dried oregano
• 1 pinch dried tarragon
• 1 pinch dried sage
• 1 pinch dried rosemary
• ground black pepper to taste
• salt to taste
• 2 bay leaves
• 8 ounces fresh mushrooms, sliced

Recipe

• in a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. add the beef and lamb and cook until brown. add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. add salt and pepper to taste. simmer for an hour.
• near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

Honey Mustard Corned Beef Brisket And Cabbage

Ingredients

• Servings: 10
• 1 (4 pound) corned beef brisket
• 4 cups water, or as needed to cover
• 8 small red potatoes
• 1 teaspoon salt, or to taste
• 1 head cabbage, cut into bite-size pieces
• 1 cup butter
• 1 cup honey
• 1/4 cup horseradish mustard

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 40 mins

Ready Time: 3 hrs 55 mins


• place corned beef with fat side down into a large slow cooker and pour enough water over corned beef to cover. cook on high until beef is tender, about 3 hours.
• place potatoes into a large pot, cover with water, and stir in salt to taste; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add cabbage, cover, and steam until tender, 8 to 10 minutes.
• melt butter in a saucepan and stir honey and horseradish mustard into butter. bring to a boil and remove from heat.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• place corned beef, fat side down, into a roasting pan. pour half the honey-mustard sauce over brisket; broil until corned beef is golden brown, about 5 minutes. serve corned beef with boiled potatoes and cabbage, topped with remaining honey-mustard sauce.

thyme salmon with sage pasta

Ingredients

• Servings: 6
• 1 1/2 pounds skinned salmon fillet, cut into 4-inch pieces
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, crushed
• salt to taste
• 1 teaspoon dried thyme leaves
• 1 (12 ounce) package egg noodles
• 2 tablespoons salted butter
• 1/2 cup chopped fresh sage
• 2 cloves crushed garlic
• 1 tablespoon extra virgin olive oil
• 2 cups frozen peas, thawed
• 1 lime, juiced
• 1 1/2 teaspoons salt
• 1 lime, juiced

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• place the salmon pieces into a mixing bowl. drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. refrigerate at least 30 minutes.
• preheat an oven to 350 degrees f (175 degrees c).
• line a baking sheet with aluminum foil. place the salmon the foil, and season with salt and thyme. fold the foil over the salmon to form a sealed pouch. bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
• meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink, then return to the cooking pot.
• melt the butter in a small saucepan over medium heat. cook until the butter has browned lightly. stir in the sage and garlic until the sage has wilted. stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. stir into the pasta, and place into a serving bowl. remove the salmon from the foil, and place the pasta. squeeze another lime over top to serve.

famous lamb chops

Ingredients

• Servings: 4
• 1 cup crushed butter crackers
• garlic salt to taste
• ground black pepper to taste
• 3 eggs, beaten
• 4 lamb chops
• 1/2 cup butter

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. in a separate bowl beat eggs.
• dip your lamb chops in the egg batter and then in the cracker mixture. place the lamb chops in a casserole dish. place chunks of the butter around the lamb chops. cover and bake for 45 minutes.