Home‎ > ‎


Baked potato Cheese Soup


8-12 Large Potato’s (Baked) or leftover mashed potato’s
8oz package of cream cheese
Chicken or Vegetable Broth (2 Large)
Sour Cream
Shredded Carrots
Shredded Cheese
Green Onions


Pour 1 whole package of broth into pan on high heat.  Add Cream cheese and mix well.  Add sour cream (I use half to ¾ of the package.  Turn down heat just before it boils.

Remove potato’s from the skin and mash lightly.    Add potato’s to broth, mix well.  Salt & pepper to taste.  If you want to add bacon, go for it or add smoked paprika.  I usually give 4 or 5 good shakes but DON’T ADD TOO MUCH!!!

Add shredded carrots and diced green onions.  At this point I decide if I need more broth.  Add if it’s too thick but be careful not to add too much.

Beer Batter Halibut By Mike Lowe


1/2 C Flour
1/2 C Corn Starch
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 bottle of beer
1 egg

Fresh Pico de Gallo

Fresh tomato's
Fresh Onions
Fresh Cilantro
Fresh Peppers - mixed heat and variety
Salt & Pepper

I use about 60% Tomato's to 40% Onion
I dice the onion and put half in a pan to saute with most of the peppers, diced, and a good amount of garlic.
The rest of the onion, tomato's, peppers, and cilantro chopped are added to a bowl with salt and pepper, paprika and cumin.
Add the sauteed onions and peppers and mix well.
Taste it to check seasoning.
chill and enjoy.

Easy Bread

4 Cups White Flour
2 Cups Wheat Flour
1 Heaping TbSp Yeast
3 Cups Warm Water

Mix the incredients until all flour is incorporated, let rest for 5 minutes 
put on dough hook and mix on low for 5-10 minutes or Kneed by hand.

Let rise for 1 1/2 hours or until double in size
Cut in half and place in two greased loaf pans
Let Rise again until doubled in size

Place in preheated 365` oven for 40 -45 minutes
Brush butter over top, remove from pans and place on rack to cool.

Pulled Pork and Spicy Pepper Goulash

2 pound pork roast
Salt & Pepper
Olive Oil
2 Red Onions
2 Fresh Red Chilie Peppers, Deseeded and Finely Chopped
2 Heaping TbSp's Smoked Paprika
2Tsp Ground Caraway Seeds
Small Bunch Oregano Leaves
5 mixed color Peppers
1 Jar Smoked Peppers
1 Large can Plum Tomatos
4 TbSp Red Wine Vinegar
Sour Cream

Method: How to make spicy pork and chilli pepper goulash
1. Preheat the oven to 350°F. Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with pepper and pinch of salt. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.

2. Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.

3. You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!

4. When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.

5. Stir the soured cream and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley!

I also like to serve by placing everything in a tortilla.  Blend the extra goulash to mix with homemade salsa or rice for a nice Spanish Rice.

Buttermilk Pancakes

3 cups all-purpose flour 
3 tablespoons white sugar 
3 teaspoons baking powder 
1 1/2 teaspoons baking soda 
3/4 teaspoon salt 
3 cups buttermilk 
1/2 cup milk 
3 eggs
1/3 cup butter, melted

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

My Version of Marge’s Spaghetti Sauce


2 large cans crushed tomatoes
1 Large can of Tomato Paste

1 Pound Ground Beef

1 pound boneless pork chops

1 large onion

5 cloves of garlic

1 or 2 large green peppers

1 large zucchini

Dried Oregano
Dried Basil

Fill bottom of pot with Olive Oil and add roughly chopped onion over medium heat for about 15 minutes until translucent.  Turn heat to low, add roughly chopped garlic simmer for 5 minutes.  Pour 2 cans of tomatos, tomato paste and 3 to 4 crushed tomato can’s full of water to pot.  Stir.  Add meat, chopped peppers and chopped zucchini.  Cover top of sauce with dried oregano.  Cover half of the top of the sauce with dried basil.  Stir and break up ground beef.  Watch to make sure bottom does not burn, keep flame medium to low.  When the sauce boils turn down to low.  Cook for as long as you can, at least 3 hours stirring occasionally but regularly.  After 3 hours, pull out the pork chops, finely chop and return to sauce. 


Tomato Sauce

2 Good quality cans of whole tomato's with Basel leaf or 8 - 10 average size peeled fresh tomatos
1 or 2 medium to hot peppers

Put some garlic in a sauce pan and saute with some onions (if you like)
add tomato's and heat with medium flame
add peppers that have a small cut in them (so they don't explode).
add basel
If you like you can add bell peppers, zuccini, red wine or anything else you think would be good.
Salt and pepper to taste

Do not crush the tomato's until the sauce has cooked for at least an hour to hour and a half, I like to blend the sauce.  Take out the hot peppers before crushing or blending.

4 cups milk, heat to very hot, but NOT boiling

8 eggs, cold

4 cups, all-purpose flour (we recommend Medallion brand, as that is what we use)

1 1/2 heaping Tbsp kosher salt

2 1/4 cups gruyere cheese, finely grated (or swiss emmentaler)


1 -- pre heat your oven to 350 degrees, with the popover pan in it. you want the pan nice and hot!

2 -- heat milk on stove top until very hot, but NOT boiling

3 -- measure and combine all purpose flour and salt. set aside

4 -- in a stand mixer (or electric hand mixer), whip eggs until frothy (at least 3-4 minutes) on medium-high speed

5 -- reduce speed and slowly add about 2/3 of your hot milk to your eggs

6 -- a large scoop at a time, add all of your flour and salt

7 -- add remaining milk, and mix until smooth

8 -- strain through a wire mesh strain, cover, and set aside. you can bake them about 15-20 minutes later, BUT i personally highly recommend allowing the batter to rest for about 45-60 mins

9 -- remove hot pans from oven, spray liberally with non-stick pan spray, and pour batter all the way to the top, almost overflowing. sprinkle the top liberally with the grated cheese

10 -- bake in oven for 25 minutes, rotate, and bake another 25 minutes (depending upon your oven, you may need another 5 minutes). remove from pans immediately and ENJOY!!!


Chick peas, drained 1 19oz / 540ml cans

Lemon juice 1/3 cup

Tahini 1/3 cup

Chopped garlic 2 tbsps

Olive oil 2 tbsps

Salt 1 tsp

Cumin 1 tsp

Water 2-3 tbsps

Paprika and chopped garlic for serving

Combine all ingredients except the water and garnishes in a food processor and process at least 2-3 minutes straight, then add water to adjust texture if it's not smooth enough, and lemon juice and garlic to adjust seasoning.

Refrigerate hummus at least 1 hour, preferably 3 or more.


1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled

3 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil

Pinch of salt, optional