Baked Apples Stuffed With Frozen Custard

BAKED APPLES STUFFED WITH FROZEN CUSTARD These bakers can be used for applesauce by removing all the pulp after they've been baked and combining it with the juices left in the baking dish. Or, they can be stuffed after they're baked and chilled with a frozen custard, then drizzled with a Creamy Orange Ginger Sauce, … Continue reading Baked Apples Stuffed With Frozen Custard


Fig And Yam English Muffin Stuffin’

FIG AND YAM ENGLISH MUFFIN STUFFIN' This Middle Eastern delicacy, straight from the influence of AFC's London kitchen, was meant to impress on every level! Make any holiday great! A gift! Serves 6-9 1/4 c. margarine 1/2 c. fine dice celery 1 c. fine dice yellow onion 8 med. garlic cloves, finely chopped 1 thumb … Continue reading Fig And Yam English Muffin Stuffin’


CHARRED BRUSSEL SPROUTS Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat! Serves 6 1 lb. fresh brussel sprouts … Continue reading CHARRED BRUSSEL SPROUTS


MAPLE MARSALA MUSHROOMS Babybellas and white buttons sautéed with salt & pepper, rosemary & smoked paprika, Grade A maple syrup and Marsala wine! Something special going on here! Serves 2-6 1/4 c. grape seed oil 10 oz. Babybella (crimini) mushrooms, cut into chunks 12 oz. white button mushrooms, cut into chunks sea salt freshly ground … Continue reading MAPLE MARSALA MUSHROOMS


IMPERIAL CREAMED SPINACH A basic white sauce flavored with garlic, tarragon and nutmeg folded into fresh cooked, squeezed spinach, sauteed mushroom and sweet roasted pepper. The empress of all creamed spinach! Makes 4-3/4 cups Spinach: 2, 16 oz. bags fresh spinach Place spinach in about 3 inches of boiling water in extra-large pot. Submerge and … Continue reading IMPERIAL CREAMED SPINACH


POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key! Serves 8 13 med. russet potatoes, peeled and cut in half 2 turnips, the size of sm. apples, peeled and cut into quarters 1/2 lb. carrots, cut each carrot crosswise into 3 segments, then cut each segment into … Continue reading POTATO TURNIP CARROT MASH

Roasted Beets and Greens in Creamy Mustard-Mincemeat Sauce

ROASTED BEETS AND GREENS IN CREAMY MUSTARD-MINCEMEAT SAUCE Oven-roasted beets combined with fresh cooked collard greens and spinach along with caramelized onion and walnuts. Served in a casserole dish smothered in a rich sweet and sour mustard, mincemeat, garlic, rosemary and red grape cream sauce! Serves 6 Preheat oven to 375 degrees Roasted beets. Make … Continue reading Roasted Beets and Greens in Creamy Mustard-Mincemeat Sauce


WALNUT BAKED STUFFED MUSHROOMS Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad! Makes 19 stuffed mushrooms plus 6 small meatballs Preheat oven to 350 degrees Stuffing: 4 c. fresh frozen bread crumbs (made from French baguette); I freeze the bread, then … Continue reading WALNUT BAKED STUFFED MUSHROOMS


 CARROT AND ROASTED PEPPER BISQUE with curry, coriander, tarragon and fresh garlic. Simple, elegant, quick! Makes 6-1/2 cups 3, 15 oz. cans sliced carrots including liquid 12 oz. jar sweet red roasted peppers ¼ c. margarine 1 t. dried tarragon 1 t. mild curry powder 1 t. ground coriander 1 t. raw sugar 1/3 c. … Continue reading CARROT AND ROASTED PEPPER BISQUE


BARBECUED VEGETABLE ROAST Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and rosemary in homemade fat-free, no-cook, hickory barbecue sauce. Roasted till caramelized! Serves 6-8 FAT-FREE BARBECUE SAUCE Sweet hickory smoke flavored tomato and Balsamic vinegar barbecue sauce with mustard and red cayenne pepper. A perfect all-purpose barbecue … Continue reading BARBECUED VEGETABLE ROAST