GREEN MANGO SHAKE
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Servings
1 serviing
Servings
1 serviing
GREEN MANGO SHAKE
Print Recipe
Servings
1 serviing
Servings
1 serviing
Ingredients
Servings: serviing
Instructions
  1. Put mangos into a blender. Add chilled evaporated milk, ice, and choice of sweetener. Blend until smooth. Enjoy!
Recipe Notes

Recipes by Marie A. Dunaway

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Mango Salsa
Green Mango Salsa
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Servings
4 people
Servings
4 people
Mango Salsa
Green Mango Salsa
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Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Toss all the dry ingredients together EXCEPT the cilantro (Save). Next, drizzle with the liquid ingredients. Arrange on a platter with the shrimp paste on the side and garnish with cilantro
Recipe Notes

Recipes by Marie A. Dunaway

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Bone Marrow Soup
BULALO (beef bone marrow soup)
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Servings
4 Servings
Servings
4 Servings
Bone Marrow Soup
BULALO (beef bone marrow soup)
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Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. 1. Boil bone marrow bones and beef shank in a pressure cooker for about 1-1/2 hours or less with a pressure cooker (until the meat is tender and bone marrow is no longer red) 2. Skim off the scum as it floats toward the top. Carefully take out the bones and meat with a wide strainer spoon. 3. Strain the broth for a clearer soup base. Some would discard the broth and start over with fresh water and add beef flavoring. Combine the strained broth with the bones and beef in a deep skillet and add onion, garlic, and peppercorns. 4. Bring back to a boil and skim off excess fat as it accumulates, however, leave some for the flavor. 5. Reduce heat to low. Add corn cobs and chayote. Simmer until corn is done and chayote is tender. 6. Add salt/pepper/fish sauce to taste. 7. Add the bok choy and napa cabbage last to keep it bright green but cooked enough for serving. 8. Serve over hot rice.
Recipe Notes

Recipes by Marie A. Dunaway

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Buko Pandan
BUKO PANDAN
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Servings
4 servings
Servings
4 servings
Buko Pandan
BUKO PANDAN
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. 1. Dissolve gelatin powder in coconut juice. Add pandan flavoring and stir. 2. Heat saucepan and boil mixture, stirring continuously. 3. Transfer to a mold and chill in fridge till firm. 4. Combine condensed milk, table cream, tapioca pearls, and coconut gel/strips and mix well. 5. Thicken in the fridge. 6. Slice up gel into cubes then toss with cream mixture. 7. Serve in dessert cups/bowls and top each with vanilla ice cream. Enjoy on a hot summer's day!
Recipe Notes

Recipes by Marie A. Dunaway

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The Chef You and I show with host Kathryn Raaker as she welcomes two young chefs, Anabelle and Ady. They share their favorite recipes: Spinach Balls, Omelet Muffins, Strawberry Muffins, Kale chips and Berry Crisp with ice cream.
Strawberry muffins
Fresh Strawberry Muffins
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Strawberry muffins
Fresh Strawberry Muffins
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425° Combine dry ingredients in large mixing bowl. In a small bowl, combine eggs and oil. Stir strawberries into egg mixture. Blend in flour mixture until thoroughly combined, but do not over beat. Spoon into greased muffin tins until nearly full. Bake at 425° for 5 minutes then reduce heat to 350° and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
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Omlette Muffins
Omelet Muffins
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Omlette Muffins
Omelet Muffins
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Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 350°
  2. 2. Beat eggs in bowl
  3. 3. Add milk
  4. 4. Grease muffin tin
  5. 5. Pour eggs in to muffin tin (about ¾ full)
  6. 6. Add ingredients of your choice
  7. 7. Bake for 20 minutes
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Kale Chips
Kale Chips
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Kale Chips
Kale Chips
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Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 350°
  2. 2. Rinse and dry kale
  3. 3. Remove from the ribs and cut into small pieces
  4. 4. Place kale in a large mixing bowl and add olive oil.
  5. 5. Add seasoning of choice (salt, rosemary, garlic)
  6. 6. Toss
  7. 7. Spread kale on baking sheet
  8. 8. Bake 20 minutes until crispy
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Spinach Balls
Spinach Balls
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Spinach Balls
Spinach Balls
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Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 350
  2. 2. In a mixing bowl, mix spinach, bread crumbs, parmesan cheese, butter, green onion, eggs, salt and pepper.
  3. 3. Shape the balls into 1 inch balls.
  4. 4. Arrange balls in a single layer on large baking sheet.
  5. 5. Bake in the preheated oven 10 to 15 minutes until lightly browned.
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Easy Berry Crisp
Easy Berry Crisp
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Easy Berry Crisp
Easy Berry Crisp
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Ingredients
Servings:
Instructions
Main
  1. 1. Preheat oven to 375°
  2. 2. Combine berries, white sugar and vanilla, spread in the bottom of a 9” pie plate or 9x9 baking dish.
  3. 6. Sprinkle Topping (Below) evenly over the berries,
  4. 7. bake at 375° Bake for 25 minutes or until golden and berries are bubbling. Serve warm with vanilla ice cream on top.
Topping
  1. 4. Mix brown sugar, flour, cinnamon and oats together.
  2. 5. Using a fork (or pastry blender) cur butter into dry mixtures until well combined.
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Kathryn Raaker and her Guest, Jamya prepare some kid friendly recipes.  Kathryn and Jamya prepare a wonderful moist chocolate cake with white homemade icing with miniature chocolate chips. Jayma also prepared her favorite chicken quesadillas. Kathryn shared her homemade salsa to top it off.
Jamya Chocolate Chip Cake & Cream Cheese Icing
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Jamya Chocolate Chip Cake & Cream Cheese Icing
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Ingredients
Icing
Servings:
Instructions
  1. Bake in 13x9 pan for 30 to 35 minutes or until a tooth pick inserted comes out clean – Let cool for at least 45 minutes then spread with cream cheese frosting and serve.
  2. Soften 8 oz of cream cheese in a bowl then add cool whip and confectionary sugar and mix medium speed until blended well and fluffy then ice a cool cake. Sprinkle Chocolate Chips over entire cake.
  3. Mix on medium speed or beat vigorously by hand 2 minutes pour into greased Pan
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Jamya Chicken Quesadillas
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Jamya Chicken Quesadillas
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Ingredients
Servings:
Instructions
  1. Warm the Soft Taco’s – in frying pan or Quesadilla Maker Put soft taco’s in pan or Quesadilla Maker Place Cheese on top of taco and add chopped chicken Heat until cheese is melted and serve with salsa, sour cream and guacamole.
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KR-Salsa
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KR-Salsa
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Ingredients
Servings:
Instructions
  1. Add all ingredients to a small mixing bowl stir and refrigerate for at least 15 minutes or more. Make the night before for better flavor Serve with Quesadillas
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Healthy Meals from Clark Bartrum

Clark Bartram's MeatLoaf
Clark Bartram’s Meatloaf
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Clark Bartram's MeatLoaf
Clark Bartram’s Meatloaf
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Ingredients
Servings:
Instructions
  1. Heat oven to 375º. Melt the butter in a large stove-top skillet. Add the red onion and garlic into the skillet and sweat the mixture until translucent. Place the remaining ingredients and onion mixture into a bowl and mix with your hands. Oil a meatloaf pan (5 x 9” loaf pan) with olive oil and press the mixture into a pan. Cook for 40 minutes. While the meatloaf is cooking grab a large stove top wok and place on the stovetop at medium heat. Add olive oil to base of the wok and then add beans. Stir the beans occasionally until they’ve turned golden brown, about 10-15 minutes. Check the meatloaf with a meat thermometer to see if it has reached 160º. Once the temperature is reached, remove the meatloaf and slice.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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Clark Bartram’s Ginger Beef and Mushroom with Snow Peas & Jasmine Rice
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Clark Bartram’s Ginger Beef and Mushroom with Snow Peas & Jasmine Rice
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Ingredients
Servings:
Instructions
Rice
  1. Make the rice. In a large stove top pot, add 5 cups of water and bring to a boil. Stir in rice and reduce heat to low. Cover pot to keep steam inside, 25-35 minutes. Rice will be firm but tender. Fluff the rice
Asian Sauce
  1. Combine all the sauce ingredients in a bowl and whisk. Set aside.
Beef Skillet
  1. Heat a large skillet with 2 tbsp. olive oil. Add thinly sliced mushrooms and snow peas. Cook them on high heat, turning occasionally, until browned. Salt midway. Remove these veggies to a bowl. To the same skillet, on high heat, add 2 more tbsp. of olive oil. Add thinly sliced meat. (NOTE: Do this in 2 batches, to enable each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded.) Cook meat on one side until it browns. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown. Add the sauce to the skillet and stir to combine about 1 minute. Turn off heat and add snow peas and mushrooms - and let sit under a lid for 10-15 minutes before storing.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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Clark Bartram’s Blackened Fish Taco Salad
Clark Bartram’s Blackened Fish Taco Salad
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Clark Bartram’s Blackened Fish Taco Salad
Clark Bartram’s Blackened Fish Taco Salad
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Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375º. Line a baking sheet with aluminum foil and place the 7 tilapia fillets onto a pan. Be careful not to crowd the pan. Combine spices in a small dish. Sprinkle seasonings over tilapia fillets, season with salt and pepper. Place the fish into the oven for 25 minutes. Poke fish with a fork to see if it’s white and flaky. It might need 5 more minutes. Remove the fish from the oven and sprinkle with lime zest, then place filets aside in large glass dish. Heat a large skillet to medium high with a drizzle of olive oil, corn, red onion and red bell pepper. Sear for 1-2 minutes without stirring. Stir and cook another few minutes until vegetables are tender and caramelized. Add drained and rinsed black beans and heat for 1 minute.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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Clark Bartram's Chili
Clark Bartram’s Chili
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Clark Bartram's Chili
Clark Bartram’s Chili
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Ingredients
Servings:
Instructions
  1. Sauté ground beef until it is brown. Place meat into big pot and add all other ingredients. Cook on medium heat, stirring occasionally, for 30-45 minutes.
Recipe Notes

Recipe and images used with permission from Clark Bartram TestMaxMeals.com

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The Chef You and I show with Kathryn Raaker. Kathryn and her guest, Christine Simolke prepare some Italian dishes. They also discuss Christine's new book, Children of Italy.
Peppers Siciliano from Patsy's Restaurant NYC
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Peppers Siciliano from Patsy's Restaurant NYC
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Ingredients
Servings:
Instructions
  1. Preheat broiler. Heat olive oil in a large ovenproof skillet over medium heat. Add garlic, if using, sauté, add peppers, sauté for 2 minutes. Add anchovies, capers, olives, basil, oregano, broth & wine. Stir until blended & cook 3-4 minutes. Add salt & pepper. Place spoonful of mixture on toasted Italian bread. Sprinkle each with breadcrumbs & drizzle with olive oil. Broil on low for 2-3 minutes, until topping is golden.
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Antipasto Salad - Vegetarian
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Servings
4 servings
Servings
4 servings
Antipasto Salad - Vegetarian
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Servings
4 servings
Servings
4 servings
Ingredients
Salad
Dressing
Servings: servings
Instructions
  1. Mix salad Ingredients in a large bowl. Combine dressing ingredients in a pint Mason jar, shake to combine. Pour over salad and toss.
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Pasta Bean Soup (Pasta e Fagioli)
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Pasta Bean Soup (Pasta e Fagioli)
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Ingredients
Servings:
Instructions
  1. In olive oil, cook onion, garlic, celery over medium heat until lightly browned. Add beans, tomatoes & broth. Add seasonings (basil, oregano, parsley, garlic or regular salt, pepper. Cook for 30 minutes, bring to a boil & add pasta. Stir and check pasta at 8-10 minutes, may need slightly longer for your taste. Serve with grated Parmesan cheese.
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Cooked Apples w/ Raisins & Pecans
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Servings
4 servings
Servings
4 servings
Cooked Apples w/ Raisins & Pecans
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Core, peel and slice apples. In a large skillet, melt butter and brown sugar. Add apple slices. Sprinkle with raisins, pecans and brown sugar. Cook for several minutes.
Option:
  1. Serve with a scoop of vanilla ice cream on top.
Lower calorie option:
  1. Omit butter and brown sugar. Spray skillet with cooking spray to brown Apples. Substitute Splenda or other sugar substitute in place of brown sugar.
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Father Andrew's Cheese Ball
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Servings Prep Time
8 10 minutes
Cook Time
7 miutes
Servings Prep Time
8 10 minutes
Cook Time
7 miutes
Father Andrew's Cheese Ball
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
7 miutes
Servings Prep Time
8 10 minutes
Cook Time
7 miutes
Ingredients
Servings:
Instructions
  1. Put Softened Cream Cheese in large Bowl stir with Wooden spoon until softened then add chopped garlic, cayenne pepper, rock salt, and add in Heinz 57 Sauce. Mix well Then use a sheet of 10' piece Plastic wrap and put the mixture on the plastic wrap form ball and wrap securely and put in refrigerator for overnight or at least 6 hours. Serve with Crackers
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Rev. Andrew Umberg, a talented cook and chef, continues to teach Kathryn Raaker his favorite Holiday Recipes. Smoked Salmon Pasta with Cream Sauce, Cream Cheese Ball, Fried Fresh Salmon. Delicious!! Watch and learn with Fr. Andrew and Kathryn. Visit www.thechefuani.com for many interesting recipes.
Father Andrew's Cheese Ball
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Servings Prep Time
8 10 minutes
Cook Time
7 miutes
Servings Prep Time
8 10 minutes
Cook Time
7 miutes
Father Andrew's Cheese Ball
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
7 miutes
Servings Prep Time
8 10 minutes
Cook Time
7 miutes
Ingredients
Servings:
Instructions
  1. Put Softened Cream Cheese in large Bowl stir with Wooden spoon until softened then add chopped garlic, cayenne pepper, rock salt, and add in Heinz 57 Sauce. Mix well Then use a sheet of 10' piece Plastic wrap and put the mixture on the plastic wrap form ball and wrap securely and put in refrigerator for overnight or at least 6 hours. Serve with Crackers
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Kathryn' s Holiday Cod
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Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Servings Prep Time
2 10 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
2 10 minutes
Cook Time Passive Time
15 minutes 1 hour
Kathryn' s Holiday Cod
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Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Servings Prep Time
2 10 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
2 10 minutes
Cook Time Passive Time
15 minutes 1 hour
Ingredients
Servings:
Instructions
  1. Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C). Spray Baking Pan with Pam Spray or Olive Oil Spray use 9 x11 baking dish.
  3. Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish. Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.
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Kathryn and friend Kim Ellis make her special recipes from Down-under  
Australian Herb Chicken
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Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Australian Herb Chicken
Print Recipe
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Ingredients