Roasted Baby Eggplants

Posted on September 10, 2014 by Barbie Marshall in Recipes

Roasted Baby Eggplants Serves 6 as a side 6 baby eggplants, about 3 inches in size 1/2c plain bread crumbs 2 Tablespoons grated parm 1 Tablespoon fresh parsley, chopped 1 Tablespoon olive oil salt and pepper, to taste Preheat oven to 400F. 1. Cut stems and halve […]

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Onion Dip

Posted on February 26, 2014 by Barbie Marshall in Recipes

Onion Dip Ingredients: 2 medium Sweet Onions, peeled and halved 1 tsp Vegetable Oil 24 ounces Sour Cream Salt and pepper, to taste Preheat oven to 350◦F. On a roasting pan, drizzle onions with oil and season with salt and pepper. Roast in oven for 1 hour. Allow to cool. In the bowl […]

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Easy Macaroni & Cheese with Stewed Tomatoes

Posted on January 31, 2014 by Barbie Marshall in Recipes

Macaroni and Cheese with Stewed Tomatoes Serves 4 Ingredients: 14 oz whole peeled tomatoes, chopped ¼ c sweet onion, diced ¼ c celery, diced 2 T dry vermouth 1 tsp grapeseed or vegetable oil 2 oz butter, unsalted 4 oz all purpose flour, 2.5 c milk 1 tsp dry mustard 8 ounces Tomme de Linden […]

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Ginger Chocolate Stout Cupcakes with Vanilla Cream Cheese Frosting

Posted on January 30, 2014 by Barbie Marshall in Recipes

Ginger Chocolate Stout Cupcakes with Vanilla Cream Cheese Frosting Ingredients: Cupcake Ingredients • ¾ cup unsweetened cocoa, plus extra for dusting • 2 cups granulated sugar • 2 cups all-purpose flour • 1 teaspoon baking soda • Pinch of salt • 1 ½ cups stout beer • 1 stick butter, melted • 1 teaspoon vanilla […]

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Roasted Squash Soup

Posted on January 23, 2014 by Barbie Marshall in Recipes

Roasted Squash Soup As featured at Philadelphia Taste: Festival of Food, Wine and Spirits 2013 Ingredients: Makes 4-6 servings 1 medium butternut squash 3c chicken or vegetable broth Salt & pepper Fresh grated nutmeg ½ c heavy cream, optional ½ c toasted pumpkin seeds, optional Method of Preparation: 1. Halve and remove seeds from squash. […]

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