Category: Recipes

Courtesy of Guy Fiera. Serves 8 Ingredients: 1 sheet – refrigerated piecrust (half a 15 oz package) 1 cup – light corn syrup 1 cup – light brown sugar, packed 1/2 tspn – salt 5 1/3 TBSP – unsalted butter, melted 1 tspn – vanilla extract 3 large eggs 2 cups – pecan halves, toasted… Continue reading Pecan Pie

Serves 6 Ingredients: 3 lb – center-cut pork loin, sliced 1/2”-3/4” thick 3 TBSP – flour 1 tspn – salt 1 1/2 tspn – ground black pepper 6 TBSP – Butter 2 – medium onions, chopped 3 cloves – garlic, chopped 14.5 oz can – Chicken Broth 1/2 cup – dry Marsala Wine 1/2 cup… Continue reading Pork Marsala

Serves 8 Ingredients: 1 head – garlic 2 1/2 tspn – olive oil 3 1/2  cups – chicken broth 5 cups – water 1 onion – chopped 8 oz – mushrooms, sliced Salt & Black pepper – to taste 2 1/2 cups- rice, long grain (uncooked) 2 TBSP – butter 1/2 cup – Parmesan Cheese… Continue reading Risotto, Roasted Garlic & Onion

Serves 6 Ingredients: 16 oz pasta (we like Cellentani) 1 lb – ground Italian Sausage 1 large onion – chopped 6 cloves garlic – finely diced 2 tspn – butter 1 tspn – Salt 2 TBSP – flour 16 oz – Half-and-Half cream 5 oz – Fresh Spinach 4 Calabrian Chiles – thinly sliced lengthwise… Continue reading Italian Macaroni & Cheese

Recipe courtesy of Giada De Laurentiis (cut gorgonzola in half). 4 to 6 servings Ingredients: 4 cups – chicken stock 1 1/2 ounces – dried porcini mushrooms 3 Tbsp – butter 1 medium onion, diced 1  1/2 cups – Arborio rice 1/2 cup – dry white wine 1/2 cup – Parmesan, grated 3/8 cup (1… Continue reading Risotto, Gorgonzola and Porcini Mushroom

Serves 4 Ingredients: 3 cups – uncooked Elbow Macaroni pasta 2 large Vidalia onions – thinly sliced 2 TBSP – butter 2 TBSP – fresh Thyme leaves 2  1/2 cups – beef broth 3/4 cup – water 1/4  cup – dry Sherry 1  1/2 cups – Jarlsberg Cheese, grated 1  1/2 cups – Gruyere, grated… Continue reading French Onion Macaroni & Cheese

Recipe courtesy of Ben Wiley VT class.  After learning to make Risotto, we adapted this recipe to add sauted mushrooms to mixture at the end of the cooking time). 8 Servings Ingredients 5 cups – chicken stock, simmering 2 TBSP – butter 1 TBSP – Olive Oil 2 medium onions, quartered and thin sliced (2… Continue reading Risotto, Charleston Perloo with Mushrooms

Recipe adapted from Bon Appetit. 8 servings Ingredients 4  1/2 cups – chicken stock, simmering 2 tspn – butter 1 medium onion, finely chopped (1 cup) 1 cup – pearl barley (uncooked) 2 tspn – fresh thyme leaves, finely chopped (or ½ tspn dried thyme leaves) 1 Bay leaf 1/4 cup – dry white wine… Continue reading Risotto, Mushroom Barley

Serves 6 Ingredients: 4 chicken breast halves – boneless, skinless 1/2 cup – flour 2 tspn – freshly ground black pepper 2 tspn – salt 3 TBSP – olive oil 3 TBSP – butter 1 bunch – green onions, sliced (greens and whites) 8 oz – mushrooms, sliced 1 cup – beef broth 1 cup… Continue reading Chicken Scallopini

Serves 4-6 1 lb Hot Italian Sausage, casings removed 3 large potatoes, unpeeled and sliced lengthwise in quarters, and then in 1/8-1/4 inch slices 1 large onion, chopped 3 strips, thick-cut bacon, chopped 4 garlic cloves, minced 3 cups Kale, veins removed and sliced thin like ribbons 2 (14.5oz) cans chicken broth 2.5 cups water… Continue reading Zuppa Toscana (Olive Garden Copycat Sausage, Kale soup)