Author Archives: Sandy

Pear Crostata with Figs and Honey

Posted on December 5, 2008 by Sandy

Pears.  Pears and cardamom.  Have you discovered this amazing taste mixture?   I make a Pear Cardamom Butter and it flies off the pantry shelf. Never any left after a week.  Dennis will eat it on his pork, pour some on … Continue reading →

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Double Pork Chops and Apple Gravy

Posted on December 3, 2008 by Sandy

2 double cut thick pork chops Salt and Pepper the Pork Chops.  Sear Pork Chops in cast iron frying pan, and then finish in a 350 degree oven.  Make pork gravy with apple juice instead of water or broth.  Serve with hot … Continue reading →

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Hummus – Garbonzo Bean Dip

Posted on November 29, 2008 by Sandy

1 can garbanzo beans 2 T olive oil 1 T sesame oil 1/2 tsp Worchestershire Sauce 1 tsp salt Mix all ingredients with your stick blender. Serve with cut up veggies and homemade corn and flour tortilla chips

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Lemon or Lime Cool Whip Mousse

Posted on November 3, 2008 by Sandy

If you are avoiding Cool Whip and other frozen whipped toppings because they contain hydrogenated oils and trans fats, try Tru Whip, an all-natural frozen whipped topping available at Whole Foods Markets. It has no trans fats or hydrogenated oils. … Continue reading →

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Roast Lamb with Pinot Noir Sauce

Posted on November 3, 2008 by Sandy

If you don’t have time to grill, go for the roast. Servings: 6 People Ingredients 3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched. 2 tablespoons honey Pinot Noir Marinade: 2 cups Pinot Noir Wine … Continue reading →

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Heavenly Food – Jew Bread

Posted on October 3, 2008 by Sandy

1 cup black walnuts 1/2 cup sugar 3 geggs 1 tsp vanilla 1 lb of dates finely cut 5 T flour 1 tsp baking powder 1/2 tsp salt 1/2 cup powdered sugar Add nuts and dates. Add baking powder and … Continue reading →

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Slightly Sweet Dill Refrigerator Pickles

Posted on October 3, 2008 by Sandy

yield: Makes 2 quarts Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that’s less tart. Ingredients 1 small sweet onion (such as Vidalia or Maui), thinly sliced 2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick … Continue reading →

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Key Lime Pie

Posted on October 3, 2008 by Sandy

Ingredients 1 can of sweetened condensed milk shopping list 1/2 cup of key lime juice (you can use lemon juice for a lemon pie) shopping list 8 ounces of whipped heavy cream or Cool Whip shopping list 1 cooked and … Continue reading →

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Lamb Chops with Cherry Sauce

Posted on October 3, 2008 by Sandy

The combination of cherry juice and fresh cherries gives the sauce its depth. Ingredients 3 tablespoons all purpose flour 3/4 teaspoon coarse kosher salt 1/2 teaspoon freshly ground black pepper 8 3/4- to 1-inch-thick lamb rib chops 1 tablespoon butter … Continue reading →

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Yaki Mandu – Pot Stickers

Posted on October 3, 2008 by Sandy

I tried two versions made by a friend’s Korean wife. One spicy with lots of garlic and the other for the non-Korean people at the party – she laughed. Fried. These are killer good. Made with pork, but I think … Continue reading →

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