- Overnight Muesli
- Filet Mignon Sorrentine
- Potato Salad
- Country Style Pork Chops
- Juice Soda
- Carrot Ginger Soup
- Mushroom Rosemary Compound Butter
- Banana Sole
- Chicken Stock
- Vegetarian Chili
- Hungarian Chicken and Rice
- Chicken Saltimbocca
- Super Bowl Ideas
- Mussels Marinara
- Spinach Artichoke Dip
- Tortilla Chips
- Marinara Sauce
- Cooking Pasta
- Long Island Cheese Steak
- Taking suggestions
- Restaurant Style Buffalo Wings
- Holiday Pot Roast Recipe
- Chili Cook-off: How to make crowd-pleasing chili
- Chili Powder Recipe: Cumin along!
- Turkey Dressing: Think outside the bird!
Category Archives: Entrees
This beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce. Continue reading
This is a great dish taught to me by a chef named Dion Calcutta many years ago. The creamy sage sauce with sausage and apples make such an exciting flavor combination.
This lovely summer dish has a magical flavor combination of filet of Sole, bananas and lemon sauce. Easy to prepare and you can substitute any other mild flavored seafood.
This is unique in that it has no sour cream in it. It’s an old family recipe and my grandmother told me in the part of Hungary her parents were from they didn’t use sour cream. She also served it on the bone so eating was a bit of work but worth the trouble. Continue reading
Delicious Chicken and prosciutto dish that means Jump-in-the-mouth Continue reading
This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and broccoli florets. Continue reading
Great inexpensive summertime or party time dish everyone will enjoy.
Serve with plenty of bread to dip in the sauce.
This is a variation of the classic Philly cheese steak. On Long Island, where one-quarter of the population is of Italian ancestry, this dish is sometimes known as the the Italian Stallion. Continue reading