Month: May 2005

Orzo with Spinach and Peas

Ingredients: 1 lb orzo 2 cups water or broth 1 cup spinach 1/2 cup frozen peas 2 tablespoons olive oil 1 small onion, chopped 1 clove garlic, chopped salt pepper Optional: 2 oz grated Parmesan Directions: In a large pot, saute garlic and onion in olive oil over medium heat. […]

Chocolate Guinness Cake

Ingredients: 1 cup Guinness10 tablespoons butter, sliced3/4 cup cocoa3/4 cup sour cream2 cups sugar2 cups flour2 eggs (at room temperature)2 1/2 teaspoons baking soda1 1/2 tablespoons vanilla Directions: Preheat oven to 350 degrees. Butter (or spray with cooking oil) a 9 inch pan throughly. In a large pot combine Guinness […]

Blackberries with Honeyed Yogurt

Ingredients: 1/3 cup plain yogurt2 tablespoons honeyblackberries or other berries of your choice Directions: In a small bowl, whisk together honey and yogurt. Spoon over berries.

Onion Burgers

Ingredients:1 ¼ lb ground beef (at room temperature)1/3 cup finely chopped onions4 tablespoons Worcestershire sauce2 tablespoons Montreal seasoningOlive oil Directions:In a grill pan, heat olive oil. In a large bowl combine all ingredients thoroughly. Form into 5 patties. Grill 3-5 minutes on each side. Serve on crusty rolls.

Roasted Spaghetti Squash

Ingredients: 2 lb spaghetti squashButterSaltPepper Directions: Preheat oven to 400. Pierce squash with fork thoroughly- they can explode! Bake 1 hour or until easily pierced with a fork. Slice in half, remove seeds, scoop out flesh and serve with butter, salt and pepper. Also good with some freshly grated parmesan.

Macaroni and Cheese

Ingredients: 1 lb small pasta1 lb shredded extra sharp cheddar1/4 cup italian style bread crumbs1/4 cup milk4 tablespoons butter Directions: In a large pot cook pasta according to package instructions. Drain and return to pot. Add shredded cheese, stir to combine. Meanwhile, melt butter in the microwave (or on the […]

Honey Mustard Glaze

Ingredients: 2 tablespoons honey1 teaspoon Dijon mustard* Directions: In a small bowl combine ingredients throughly. Add more honey or mustard to taste. Brush on to ham during the last half hour of baking. *should glaze one 6 lb boneless ham