Avocado And Mozarella Cheese Stuffed Tomatoes

-DRESSING – 5 lg Cloves garlic; chopped 1 tb Basil; fresh chopped 2 tb Balsamic vinegar 1 ts Dijon mustard 4 tb Extra virgin olive oil 2 tb White wine Red leaf lettuce for garnish Garlic chives for garnish Cut tomatoes in half and scoop out insides. (Can be used in place of tomato concasse […]


1. Soak the fruit in the water and syrup overnight. 2. Cook together with the nuts and orange zest for 5 or 6 minutes. 3. Thicken with the arrowroot mixed with a little water. Serve chilled with a dollop of whipped cream or sour cream. Difficulty : very easy. Precision : measure ingredients.

Potato Collops (traditional Irish Dish)

Peel the potatoes and cut into very thin slices. Chop onion. Place a layer of vegetables on a greased baking dish. Sprinkle with seasonings, parsley and diced bacon. Dot with butter. Repepat layers until all ingreds. are used. Pour milk over top with cheese. Cover and bake in a preheated 350 F. oven for 45 […]

Italian Pasta Fajoile

Break spaghetti into 1 1/2inch pieces. In a deep skillet saute onions in olive oil until translucent and brown. Add tomatoes, tomato paste and pepper. Lower heat to simmer and cook slowly for 20 minutes. Bring 3 qts water to full boil. Add 2 Tbs salt and cook pasta al dente. Add beans to cooking […]

Broiled Eggplant Parmigiana

Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf. Put Tomato Mixture […]

Pasta With Marinated Artichoke Hearts

Drain the liquid from the marinated artichoke hearts into a skillet. Slice the drained hearts into bite-sized pieces. Add the olive oil and butter to the drained-off marinade in the skillet. Heat this mixture, add the onions and saute them until soft (5-8 minutes). Add the artichoke hearts and basil. Saute 3-5 more minutes. Remove […]

Vegetable Confetti Soup

HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more. Season to taste with salt and pepper. Can be refrigerated as […]

Greek Orzo Salad

Whisk all ingredients together, then chill. Boil orzo in water until barely done.

Creamed Spinach

1. In a small heat-resistant, non-metallic bowl melt butter in e Oven 30 seconds. 2. Add onions and heat, uncovered, in Microwave Oven 4 minutes or until onion is lightly browned. Stir occasionally. 3. Cook spinach. Drain well. 4. Combine browned onion, spinach, salt, pepper, nutmeg and cream cheese in a shallow, 1 1/2-quart, heat-resistant, […]

Saute Spinach

1. Wash spinach and slice onion. 2. Place oil in wok, heat to smoking point. Add onion to wok, stir. Add spinach, stir spinach from bottom to top of wok. Cover wok briefly. Lift cover up and keep stirring spinach until it is wilted. Cook the spinach a full five minutes, covering and uncovering the […]