St. Louis Style Toasted Ravioli

Package Fresh or Frozen Beef or Sausage filled Ravioli 1 egg Milk Italian Bread Crumbs Oil for Deep Frying Red Pasta Sauce Some recipes call for frozen ravioli, but I seem to get better results if they’re thawed. Preheat oil in a deep fryer to 350 degrees. Create an egg wash with the egg and milk Dip ravioli in the egg wash. Coat ravioli with Italian bread crumbs. Deep fry ravioli several at a time until golden, about 5 minutes. Serve with spaghetti sauce.
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Frank’s Secret Pizza Recipe

Preheat your oven to 425 to 450. Beer Flavored Crust Take your favorite crust mix such as “Pizza Quick” crust. However, substitute flat beer in place of the water. It’s best if you can have the open beer sit in the refrigerator overnight. The beer should be a good import or micro-brew that has a nice strong flavor. Don’t use something like Bud or Coors because you might as well just use water. Heat the beer in the microwave until it is very warm (not boiling — you don’t want to kill the yeast) and add to the pizza...
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Russian Salad

3 hard-cooked eggs, peeled and halved Mayonnaise Dijon mustard Cider vinegar Horseradish Salt Pepper Mash and mix egg yolks with next 6 ingredients to moisten. Fill egg whites with mixture. 3 ripe avocados, peeled, halved, cut lengthwise 6 thick tomato slices 6 thin red onion slices Lettuce leaves Place each filled egg half into avocado half. On each serving plate layer lettuce leaves, tomato slice, red onion slice, and inverted, filled half avocado. Top with Russian dressing (below). Russian dressing 1/2 cup mayonnaise 2 TBL catsup 2 tsp cider vinegar 1 TBL mustard 1/2 tsp sweet relish 2 TBL...
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Zucchini Bisque

1 onion, chopped 1/2 cup butter 1 1/2 pounds zucchini – shredded 2 1/2 cups chicken broth 1/2 tsp nutmeg 1 tsp basil 1 tsp salt 1 cup heavy cream Saute onion in butter until limp. Add zucchini and chicken broth. Cover and simmer 15 minutes. Puree and return to sauce pan. Add seasonings and cream. Heat through, but DO NOT BOIL.
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Moroccan Rice Pilaf

Preheat oven to 350 2 TBL olive oil 1 small onion, diced fine 1 carrot, diced fine 1/2 tsp cinnamon 1 cup rice 2 cups chicken broth 1/3 cup currents Zest of one orange 1/4 tsp salt Saute almonds in olive oil until golden. Add onion, carrots and cinnamon, stir. Cook 3 minutes. Add rice and cook until translucent. Add chicken broth, currents, orange zest, and Bring to boil. Pour into a buttered, 1 1/2 quart casserole dish. Cover and bake 45 to 60 minutes or until cooked through and tender. Sprinkle with chopped green onions and serve.
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Chutney Pork

Pork tenderloin Olive oil 12 1/2 oz Major Grey chutney 12 1/2 oz chicken broth 12 1/2 oz dry white wine Brown pork in olive oil. Add chutney, broth, and wine. Cover and simmer 20 minutes. Remove pork and reduce sauce. Slice pork and serve with sauce. Alternate: use chicken Alternate: other chutneys
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Glazed Onions

10 – 15 boiling onions, pealed 2 TBL Butter 2 TBL Sugar Put onions in sauce pan and cover with water. Add butter and sugar. Boil until water evaporates. When water is gone, shake pan to glaze onions.
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