Our Favorite Recipes

Beef Tenderloin in Red Wine Sauce


  • 2 beef tenderloin fillets (filets mignons)
    (about 1 ½ inches thick)
  • 2 tbsp. butter (no substitutes)
  • 1 cup beef stock
  • 2/3 cup Cabernet Sauvignon
  • 1 shallot ( large ) peeled & sliced.
  • 2 tsp. Flour


Place stock and wine in a small skillet.

Cook over high heat for 15 minutes, or until reduced to about ½ cup.

Meanwhile,----melt butter in a small skillet.

Add shallot and cook over medium-low heat for 15 minutes. Stirring occasionally.

Stir in flour and cook for 1 minute more.

Add reduced stock mixture, cook and stir until slightly thickened.

Season beef fillets to taste

Grill over medium heat for 4 to 6 minutes per side (rare)
(If desired, add a pinch of sugar to finished sauce)

Combine and enjoy.


Garnish with chopped fresh rosemary, if desired.

Serve with red potatoes baked in olive oil, garlic and rosemary.

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Chicken and Sausage Jambalaya


  • 1 lb. chicken breasts - skinless - boneless
    cut into bite size strips.
  • 1 lb. hot links, Louisiana brand, sliced 1/4 inch thick.
  • 3 stakes celery, sliced.
  • 1 onion (large) peeled & chopped.
  • 1 (14 oz.) can diced tomatoes
  • 1 can bell peppers (diced)
  • 1 tbsp. Olive oil
  • 1 tsp. Thyme
  • 2 tsp. Cajun seasoning
  • 2 ½ cups chicken broth
  • 1 ½ cups long grained rice (Hinode or Mahatma)
  • Salt & pepper to taste.


Heat olive oil in a large stockpot.

Add sausage and chicken;

cook over medium-high heat for 5 minutes, stirring frequently.

Add celery, onion.

cook for 7 to 10 minutes, just till starting to brown.

Add broth, rice, tomatoes, Cajun seasoning and thyme and bring to boil.

Reduce heat, simmer covered for 20 minutes.

Remove from heat and stir in bell peppers

Replace cover; let stand for 5 minutes.

Season to taste with salt & pepper.

Serve to happy campers.

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CRAB CAKES - Bayou style


  • 1 (8 oz.) container crab meat 1 1/3 cups breadcrumbs
  • 3 eggs
  • 3 tbsp. mayonnaise
  • 2 tbsp. red bell pepper (minced)
  • 1 tbsp. green onion (minced)
  • 1 tsp. Lemon juice
  • 1/4 tsp. Tabasco sauce
  • 1/4 cup flour
  • 2 eggs, beaten
  • vegetable oil, frying.


Flake crab meat (squeeze out as much liquid as possible)

Place in small bowl. Add 2/3 cup of breadcrumbs (½ saved)

Add 1 egg, mayonnaise, red pepper, onion, lemon juice and Tabasco.

Shape into 8 patties.

Dip into flour

Add (two) beaten eggs - then remaining breadcrumbs

Fry in hot oil - 3 to 4 minutes each side.

Serve immediately. Enjoy!

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Shrimp Scampi


  • 1 lb. Shrimp. Peeled & deveined
  • 1/4 lb. butter (no substitutes)
  • 3 gloves fresh garlic
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. Chardonnay
  • 2 tbsp. parsley. fresh & chopped
  • 1 tbsp. tomatoes sun-dried & chopped.


Melt butter in large skillet

Add shrimp – cook until mostly pink

Add garlic ---- cook for 2 .minutes more

Add lemon juice & wine ---- cook for 2 minutes

Stir in parsley & tomatoes

Serve in a bowl with crusty french bread
(for dipping in the buttery sauce.)

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Corned Beef & Cabbage

Corned beef and cabbage is enjoyed regularly in many American households, although its popularity typically soars on March 17th , St. Patrick’s Day

Join The Culinary Institute of America (Recipe from The C. I. of A’s “The Professional Chef,” 7th Edition, Wiley, 2002) in creating a twist on this classic Irish dish. Typically paired with carrots and potatoes, the CIA’s recipe for corned beef and cabbage with winter vegetables also includes beets, turnips and pearl onions.

According to historical records, corned beef and cabbage got its start in Ireland in the 17th century. The word “corns,” which means “grains,” dates back to Anglo-Saxon times. During this period when refrigeration wasn’t available, beef was dry-cured to extend its shelf life. The process involved rubbing coarse “corns” (like in black pepper corns) of salt into the beef to aid in preservation.

Today, however, corned beef is cured or brined in a mixture of salt, water, T.C.M. (Tinted Cure Mix), sweetener and seasonings. Bay leaf and peppercorns are the most common spices used to season the beef during cooking. Depending on the supplier, some beef briskets come packaged with the separate flavor packet for cooking.

Although it’s possible to corn your own beef, remember, the proper process can take as long as three weeks. Fortunately for you, corned beef brisket purchased from the market has already undergone the brining process and are normally very reasonable in price.

“Corned beef needs adequate time to slowly simmer,” says chef Fred Brash, lecturing instructor in culinary arts at The Culinary Institute of America. “The winter vegetables should be added during the last hour of the cooking process in order to be ready when the meat becomes fork tender and moist.”

Once a staple in the Irish diet, corned beef and cabbage may have become more popular in the United States than in Ireland. Since the arrival of refrigeration some believe that the Irish now favor fresh meats to their brined counterpart. However, corned beef and cabbage is still eaten during certain holidays in rural Ireland. Whether opinions about who eats more corned beef and cabbage are myth or fact, enjoying this delicious and comforting classic promises you the luck of the Irish.

Corned Beef With Cabbage and Winter Vegetables
  • 5 pounds corned beef brisket, trimmed
  • 6 cups beef stock, or water cold.
  • 2 - 3 medium beets, skin on (1 ½ cups, diced)
  • 1 small head cabbage, (about 1 lb., cut into wedges)
  • 1 ½ cups potatoes (½ pound) cut into large dice
  • 1 ½ cups carrots (½ of 16-oz. package baby carrots) cut into large dice.
  • 1 ½ cups turnips (½ pound) cut into large dice
  • 1 ½ cups pearl onions
  • salt as needed.
  • black pepper, as needed.


Split the brisket along the natural seam into two pieces.

Place meat in a deep pot and add enough stock (or water) to cover meat
(add flavor packet at this time if one is furnished)

Bring to a boil, (skimming the surface as needed.)

Reduce heat. Establish a slow simmer, now cover and continue simmering until the meat is nearly fork tender, about 2 ½ hours.

While the corned beef is simmering (for about 2 ½ hours) cook the beets in simmering salted water until tender, about 40 - 50 min.

Remove the beets, let cool until you can handle them easily slip off, or cut away the skin.

cut the beets into large dice, about 1 inch by 1 inch.

Ladle some of the cooking liquid from the corned beef over the beets and reserve for later. (Beets must be reheated until very hot before serving.)

To the corned beef cooking pot

Add: cabbage, potato, carrot, turnip and pearl onions and continue to simmer until vegetables are fully cooked , tender and flavorful, and the corned beef is fork-tender. (add salt & pepper to taste during cooking)

Remove the corned beef from the cooking liquid.

Allow the meat to stand for 10 minutes before cutting.

Carve into slices against the grain and they will not fall apart.

Serve with vegetables.

Serves 8.

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CHICKEN POT PIE (Home style)


  • 1 Chunk white chicken, can (10 oz) drained
  • 1 Pie crust, refrigerated package 15 oz.
  • 1 Cream of Chicken soup, can 10 3/4 oz. (Condensed)
  • 3 Tbsp butter (or margarine)
  • ½ cup each peeled potatoes, diced onions, chopped
  • ½ cup peas & carrots, frozen1
  • 1/4 cup, celery sliced
  • 1/8 tsp pepper, ground white
  • 1/4 cup each, ground sage, & rosemary, crushed
  • Pastry: Bring pie crusts to room temperature (unfolded)



Melt butter in a large saucepan.

Add all vegetables, saute 5 minutes

Combine soup, herbs, spices, and chicken and stir into vegetable mixture

Unfold one pie crust and fit into pie plate.

Fill with mixture and cover with second pie crust trim the crust if necessary.

Press edges with fork (If desired; brush top with mixture

1 egg beaten and 1 tablespoon water –nice glossy crust)

Bake @ 400 degrees for 10 minutes

Reduce heat to 350 degrees–bake for 40 more minutes

Suggest–cover crust with foil last 15 minutes prevents excessive browning.


Source: : Chicken lovers Valley Fresh Kitchen

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  • 6 tablespoons unsalted butter
    plus more for dish
  • 1 pound elbow twists or corkscrew pasta
  • ½ cup all purpose flour
  • 5 cups whole milk
  • 4 large garlic cloves, minced
  • coarse salt and freshly ground pepper
  • 12 ounces cheddar cheese (sharp or very sharp) shredded (3 cups)
  • 12 ounces Monterey Jack cheese shredded (3 cups)
  • 2 teaspoons thyme
  • 2 ½ cups diced fresh tomatoes
  • 3/4 cup plain breadcrumbs (optional, if you have them)


Preheat oven to 350 degrees F.

Butter a 9-by-13 inch oven-proof dish.

Cook pasta—in a large pot boiling water until just al dente, ( about 8 minutes)

Drain well, under cold water about 1 minute.

(Don’t hurry)

Drain well—set aside

In a wide pot, melt butter over medium heat

Whisk in flour; cook for 1 minute, whisking all time

Whisk in milk and garlic (don’t hurry)

Cook over medium-low heat, whisking occasionally
(Mixture will thicken in about 10 minutes)

Season with salt and pepper to taste

Add cheeses, thyme and tomatoes

Stir until cheeses have melted

Stir in reserved pasta

Transfer to buttered 9 x 13 dish

Sprinkle with breadcrumbs, if available

Bake until golden brown, 20 to 30 minutes

This is a famous dish from Wisconsin and an old family secret.
Let’s keep it so. (Let the rest suffer)

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  • 1 pound lean ground beef
  • 4 cups tomatoes, fresh, diced
  • 2 teaspoons ground cumin
  • 1 tablespoon oregano, dried course salt & freshly ground pepper
  • 12 tortillas, (6 inch) soft corn or flour
  • 3/4 cup re onions, diced
  • 4 ounces, cheddar cheese (1 cup) shredded
  • 4 ounces, Monterey Jack cheese, (1 cup) shredded
  • 2 cups lettuce, coarsely chopped.


Cook: ground beef in a large skillet, over medium heat.

Stirring occasionally, until cooked through and brown.
About 5 minutes.

Stir in 2 cups tomatoes, cumin and oregano.

Season with salt and pepper to taste.

Stir in 1½ cups water.

Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated, about 20 minutes.

Wrap tortillas in a clean kitchen towel; microwave until hot, about 2 minutes.

To serve:

Fill each tortilla with a large spoonful of beef mixture.

Add red onion, cheeses, remaining 2 cups tomatoes and lettuce.

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Mix 3 oz. softened cream cheese, ½ cup each, chopped salted peanuts and fresh parsley add 2 tsp lemon juice.

Enough for 6 sandwiches

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