Baklava

Servings

Ingredients

1 box Filo Leaves
1.5 cups Margarine
1.75 cups Sugar
1 cup Honey
1.5 to 2 large packages Walnuts or almonds
1 tbsp Nutmeg
1 drop Lemon Juice
1 tbsp Cinnamon
3/4 cup Water

Servings

Ingredients

1 box Filo Leaves
1.5 cups Margarine
1.75 cups Sugar
1 cup Honey
1.5 to 2 large packages Walnuts or almonds
1 tbsp Nutmeg
1 drop Lemon Juice
1 tbsp Cinnamon
3/4 cup Water

Instructions

Filo

Brush 4 sheets of filo with melted butter, placing each sheet on top of each other after buttered

Nut Mixture

Mix ground nuts, 3/4 cup sugar and nutmeg
Spread on leaves
Roll from short side
Bake at 350 until tops are light brown
When you take it out of the oven, slice

Glaze

Mix one cup sugar, 3/4 cup water, and one cup honey, a drop of lemon juice in saucepan
Boil for 5 minutes
Spread on the baklava (2-3 line)

Stuffed Cabbage

Servings

Ingredients

Meat

Servings

Ingredients

Meat

Instructions

FYIs for this recipe - for onions, sliced, can use a bag of chopped onions.
Amount of sugar and lemon juice depends on taste
Bread - soak in milk or water, then squeeze out liquid

Instructions

Cook head of cabbage short time and take apart. You can also take out core of cabbage and place entire head of cabbage in freezer for a few days (leaves will then become limp and come off on their own and will be ready for rolling)
Mix ingredients for meat
Boil cabbage with meat taking in sides and tucking in bottom of "roll"
Tear up a few pieces of cabbage and sliced onions and place in the bottom of a pot
Put in stuffed cabbage rolls, seam side down
Pour in sauce
If left over cabbage, tear in small pieces and place on top
Cook 2-3 hours

Shrimp (Bryce’s with sauces)

Shrimp (Bryce's with sauces)

Servings

Ingredients

Shrimp

1/2 Onion Sliced
1 clove garlic Halved
1 Bay Leaf
4 Celery Leaves and Stems of ribs only
2-3 lbs Shrimp Shell and Devein
1 Lemon Sliced

Norwegian Sauce

1 cup Mayo
1 cup Ketchup
1-2 tbsp Scotch To taste
Garlic Powder To taste
Hot Sauce To taste
Lemon To taste
Black Pepper

Seafood Sauce

1/2 cup Chile Sauce
1 tbsp Horseradish
1 tbsp Lemon Juice
1/2 tsp Worcestershire sauce
Tabasco To taste
Salt
Pepper
1/2 cup Mayo Optional

Lemon Mayo

1/2 cup Mayo
1-2 tbsp Lemon Juice
Garlic Powder To taste
Black Pepper Coarse or medium ground

Remoulade

1.5 cup Mayo
2 tbsp Capers Drained, Minced
1/4 Onion Grated
1 clove garlic Minced
2 tsp Parsley Fresh, Chopped (1 tsp dried)
2 tsp Tarragon Fresh, Chopped (1 tsp dried)
2 tsp Chives Fresh, Chopped (1 tsp dried)
Anchovy Paste
Lemon Juice To taste
2 tbsp Tomatoes Fresh, chopped (optional)

Servings

Ingredients

Shrimp

1/2 Onion Sliced
1 clove garlic Halved
1 Bay Leaf
4 Celery Leaves and Stems of ribs only
2-3 lbs Shrimp Shell and Devein
1 Lemon Sliced

Norwegian Sauce

1 cup Mayo
1 cup Ketchup
1-2 tbsp Scotch To taste
Garlic Powder To taste
Hot Sauce To taste
Lemon To taste
Black Pepper

Seafood Sauce

1/2 cup Chile Sauce
1 tbsp Horseradish
1 tbsp Lemon Juice
1/2 tsp Worcestershire sauce
Tabasco To taste
Salt
Pepper
1/2 cup Mayo Optional

Lemon Mayo

1/2 cup Mayo
1-2 tbsp Lemon Juice
Garlic Powder To taste
Black Pepper Coarse or medium ground

Remoulade

1.5 cup Mayo
2 tbsp Capers Drained, Minced
1/4 Onion Grated
1 clove garlic Minced
2 tsp Parsley Fresh, Chopped (1 tsp dried)
2 tsp Tarragon Fresh, Chopped (1 tsp dried)
2 tsp Chives Fresh, Chopped (1 tsp dried)
Anchovy Paste
Lemon Juice To taste
2 tbsp Tomatoes Fresh, chopped (optional)

Instructions

Shrimp

In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
Bring to boil and simmer 5 minutes
Add shrimp, then lemon and simmer until just pink (about 5 minutes)
Drain under cold water and chill

Remoulade Sauce

Mix and refrigerate for 1 hour or more

Salmon Mousse

Servings

Ingredients

16 oz Salmon Filet
8 oz Cream Cheese softened
1 tbsp Lemon Juice
2 tsp Grated Onion
1.5 tsp White Horseradish
1/4 tsp Salt
1/4 tsp Liquid Smoke
Bay Leaf
Celery

Servings

Ingredients

16 oz Salmon Filet
8 oz Cream Cheese softened
1 tbsp Lemon Juice
2 tsp Grated Onion
1.5 tsp White Horseradish
1/4 tsp Salt
1/4 tsp Liquid Smoke
Bay Leaf
Celery

Instructions

Poach salmon with onions, bay leaf and celery.
Separate from skin and mash salmon, making sure that there are no bones
Add the rest of the ingredients and refrigerate for a few hours before serving

Shrimp (or Chicken) and Linguine with Herbs

Servings

Ingredients

1 lb Shrimp Or chicken
1 lb Linguine
1/2 stick Butter
4 tbsp olive oil
3 cloves garlic Crushed
1/4 cup Lemon Juice
2 tbsp Basil
2 tbsp Oregano
2 tbsp Parsley

Servings

Ingredients

1 lb Shrimp Or chicken
1 lb Linguine
1/2 stick Butter
4 tbsp olive oil
3 cloves garlic Crushed
1/4 cup Lemon Juice
2 tbsp Basil
2 tbsp Oregano
2 tbsp Parsley

Instructions

In frying pan, melt butter and olive oil with crushed garlic
Add chicken or shrimp and cook until done
Mix above mixture with the linguine, lemon juice and herbs

Spaghetti and Shrimp (Kevin)

Course

Dinner

Servings

Ingredients

1 lb Shrimp Uncooked, peeled
4 Tomatoes Plump, ripe
1/4 cup olive oil
1 Onion Minced
1 Bay Leaf Crushed
1 tsp Black Pepper
1 lb Spaghetti
1/2 cup White Wine
2 tbsp Tomato Sauce
1 tsp Oregano
2 tbsp Parsley Chopped
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1 tbsp Lemon Juice

Course

Dinner

Servings

Ingredients

1 lb Shrimp Uncooked, peeled
4 Tomatoes Plump, ripe
1/4 cup olive oil
1 Onion Minced
1 Bay Leaf Crushed
1 tsp Black Pepper
1 lb Spaghetti
1/2 cup White Wine
2 tbsp Tomato Sauce
1 tsp Oregano
2 tbsp Parsley Chopped
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1 tbsp Lemon Juice

Instructions

Blance and peel tomatoes
Saute the onion and garlic in olive oil
Add the chopped tomatoes, seasonings and wine
Let the sauce simmer for 5 minutes until well blended
Add the shrimp and cook for 5 minutes; do not overcook
Cook pasta al dente
Drain and place sauce over spaghetti

Recipe Notes

Can sub fresh tomatoes with 16oz can tomatoes

Potato Pancakes

Cuisine

Jewish

Servings

Ingredients

Version #1

5 lb Potatoes Peeled and diced
2 Onion
2 Egg
Salt
1/2 cup Flour Can sub with bread crumbs or matzo meal
1/4 tsp Baking Powder
Lemon Juice

Version #2

6 Idaho Potatoes Large 8-9oz each, peeled and diced
3 Onion Medium, Peeled
4 Egg Lightly beaten
1/2 Flour
2-3 tbsp Salt
Pepper To taste

Cuisine

Jewish

Servings

Ingredients

Version #1

5 lb Potatoes Peeled and diced
2 Onion
2 Egg
Salt
1/2 cup Flour Can sub with bread crumbs or matzo meal
1/4 tsp Baking Powder
Lemon Juice

Version #2

6 Idaho Potatoes Large 8-9oz each, peeled and diced
3 Onion Medium, Peeled
4 Egg Lightly beaten
1/2 Flour
2-3 tbsp Salt
Pepper To taste

Instructions

Cut potato into small pieces and grate with onions in a food processor
Place strainer in pan and pour grated mixture into strainer
Leave water drain and then pour out all water leaving starch in pan
Pour potato mixture into pan with starch
Add eggs, salt, flour and baking powder
Spoon into hot oil and fry until golden on both sides

Mushrooms, Stuffed

Servings

Ingredients

garlic
olive oil
3/4 cup Lemon Juice
Bread Crumbs Flavored
Parmesan cheese
Fresh Mushrooms Large, stems removed

Servings

Ingredients

garlic
olive oil
3/4 cup Lemon Juice
Bread Crumbs Flavored
Parmesan cheese
Fresh Mushrooms Large, stems removed

Instructions

Saute garlic in olive oil
Add bread crumbs and parmesan cheese (to the consistency you prefer) and warm
Add lemon juice and season to taste
Stuff mushrooms
Cover with tin foil and bake at 300 for 20 minutes
Then bake for 10 minutes at 350