Horsey Sauce recipe

1 cup mayonnaise
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar

Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE!

Barbecue Sauce recipe

2 cups ketchup
1 tablespoon plus 1 teaspoon water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon Tabasco sauce

In medium saucepan over low heat, combine ketchup and water. Add garlic powder and remaining ingredients, stirring after each addition until well blended. Cook, stirring continously just until sauce comes to a boil.

Cover pan and remove from heat, allowing it to cool completely.

Sauce may be stored covered or in plastic squeeze bottle in refrigerator for up to 2 months.

Apple Turnovers recipe

1 package puff pastry sheets
4 large cooking apples
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon

Peel, core and slice apples. In medium saucepan over low heat, cook apples with sugar, cornstarch, lemon juice and cinnamon, stirring frequently, until apples are tender. Refrigerate until cool.

Thaw pastry sheets at room temperature 20 minutes.

Heat oven to 400 degrees F.

Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square and cut into four 6-inch squares. Place 1/4 cup apple mixture in center of each square. Brush edges with water. Fold to form triangles, seal edges firmly with a fork. Place on 2 baking sheets.

Bake 25 minutes or until golden. Cool on wire rack.

Sugar drizzle: In small bowl, mix together 1/2 cup confectioners sugar and 1 tablespoon water. With spoon, drizzle on turnover, allow to set before serving.

Servings: 8

Source: Kitchen Link Copycat Recipes

Aquaviva Mina de Pesach recipe

Chef Walter Potenza, who hosts many Seder dinners at his Aquaviva, 286 Atwells Avenue, Providence, Rhode Island, shares a recipe that would be useful to others hosting Seders.

He said this is a Sephardic layered savory pie, and every Sephardi in Italy makes a different one depending on the area.

6 tablespoons extra virgin olive oil
2 cups white onions, minced
2 garlic cloves, minced
1 pound white domestic mushrooms
6 leaves white Swiss chard or fresh spinach, julienned
1 pound fresh turkey, thinly sliced, or coarsely chopped, poached
Salt and black pepper to taste
1 cup fresh parsley, chopped
4 eggs, lightly beaten Pinch of fresh thyme, finely chopped
6 matzohs, soaked in 1 cup chicken broth plus extra
8 asparagus spears, cut round
2 hard boiled eggs, shell removed, cubed

Heat oven to 375 degrees F.

In a large skillet heat olive oil for 3 minutes. Saute onion and garlic until soft and translucent about 5 minutes.

Add the mushrooms, cook for 3 minutes, then cover with fresh Swiss chard. Blend well, and allow the chard and the mushrooms to release some of the water. This process will take approximately 10 minutes. Transfer to a mixing bowl.

Poach turkey in one cup of chicken broth for 4 minutes. Strain, reserve broth and allow to cool while adding the turkey, parsley and eggs to the vegetable mixture.

Season with salt and pepper to taste.

Combine well. In a separate bowl mix the pre-cut hard boiled eggs and asparagus together and lightly season with salt and a pinch of fresh thyme. Reserve for later use.

Brush olive oil on a 14-inch terra cotta oven pot or a baking dish.

Dip two of the matzohs into the cooled stock until well moistened but not falling apart. (The leftover stock can be now brought to a boil, thickened with a teaspoon of potato starch and blended with the turkey vegetable mixture. This will allow the mixture to bind together well.)

Lay squeezed matzoh on the baking dish, breaking pieces to fit comfortably. Spoon half of the turkey mixture on the top, spread evenly, then top with another moistened matzoh, and repeat the process until all ingredients have been used.

Brush the remaining olive oil over the matzoh, then top with the asparagus-egg and thyme mixture.

Spread evenly on top of Mina and bake for 15-20 minutes until the top is rich in appearance and crispy. Cool for 10 minutes and serve accompanied by a fresh salad.

Serves 6 to 8.

Aqua in Bellagio Tartar of Ahi Tuna recipe

In a variation on that theme, ahi tuna tartar is a signature appetizer at Aqua in Bellagio, 3600 Las Vegas Blvd. South, according to Mark LoRusso, executive chef.

The tuna, which is naturally red in its uncooked state, is shaped as a heart. LoRusso said his staff would present it as a molded heart on Valentine's Day on request.

8 ounces sushi-grade ahi tuna, diced to 1/4 inch
2 quail egg yolks
2 tablespoons sesame oil, infused with scraps of chiles
4 tablespoons pine nuts, roasted
4 tablespoons Bosc pear, diced small
2 pinches red and green habanero chiles, minced
2 pinches garlic, minced
2 pinches ancho chili powder
2 pinches kosher salt
8 ounces mint leaves, finely cut into strips
4 slices white toast, crust removed and cut into
triangle-shaped fourths

Place a heart-shaped mold in center of each plate and fill with half of the tuna. Remove molds and place one raw quail egg yolk on top of each form.

Drizzle half of sesame oil over tuna and onto each plate.

Place half of pine nuts, pears, habanero chiles and garlic in small piles around each plate. Sprinkle plates with ancho chili powder, salt and mint.

Place 8 toast triangles on each plate.

Makes 2 servings.

Apple Jack Orchard Cornish Game Hens with Raspberry Sauce recipe

4 whole Cornish game hens
1 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon cinnamon
1 cup raspberries
1/4 cup sherry
1/4 cup soy sauce
1 teaspoon garlic powder
1 cup water

Season hens by rubbing mixture of spices on skin. Roast on rack in pan at 350 degrees F for 30 minutes.

Combine berries, sherry soy sauce and garlic powder to baste hens. Add water to pan; cover with oiled foil or pan cover and bake for 45 minutes to one hour more. Drain liquid. Reduce hen juices; baste again before serving.

Serve with pan juices over rice.

Walnut Blondie with Maple Butter Sauce recipe

Dough:
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Heat oven to 350 degrees F.

Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside.

Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.

Maple Butter Sauce:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

Serves 4.

Veggie Patch Pizza recipe

1 (10-inch) flour tortilla
Butter-flavor oil, as needed
1/2 cup sliced mushrooms
Black pepper, to taste
Granulated garlic, to taste
Salt, to taste
4 ounces Hot Spinach and Artichoke Dip
1/2 teaspoon Italian seasoning
1/4 cup diced tomatoes
1/2 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan/Romano cheese

Spinach and Artichoke Dip:
1 (10 ounce) box frozen, chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and rough chopped
1 cup shredded parmesan/Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces (1/2 package) softened cream cheese

Pizza: In a hot sauté pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.

Brush tortilla with oil and place on griddle.

Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge.

Top with mushrooms, when cooked, Italian seasoning and diced tomatoes.

Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F.

Remove from oven when cheese is melted and top with shredded parmesan/Romano cheese.

Cut into wedges and serve.

Spinach and Artichoke Dip: Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.

Bake in an oven preheated to 350 degrees F for 30 minutes or until cheeses are bubbling and melted.

Serve as the "sauce" for the vegetable pizza or as a dip for chips.

Source: themilwaukeechannel.com

Vegetable Medley recipe

1/2 pound cold, fresh zucchini, 1/4 inch bias half moons
1/2 pound cold, fresh yellow squash, 1/4 inch bias half moons
1/4 pound cold red pepper, 1/4 inch julienne cut strips
1/4 pound cold carrots, 4 inch x 1/4 inch sticks
1/4 pound cold red onions, 1/4 inch julienne cut strips
1 cold, small corn cob, 1-6 "wheel" cut
3 tablespoons cold butter or margarine
1 teaspoon salt
1/2 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 teaspoons fresh or dried parsley

Thoroughly clean and sanitize sink.

Rinse and wash all vegetables under cold water.

Clean and sanitize cutting board and knife.

Cut the ends off of the zucchini and squash, then down the center lengthwise. Using chef knife, cut into 1/4 inch bias half moons.

Slice red pepper in half and remove the stem. Core and remove seeds from the red peppers. Cut each half in half, then slice lengthwise.

Slice both ends of red onion off. Remove the peel and core of the onion. Slice lengthwise for a 1/4 inch julienne cut.

Peel carrots. Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width. Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 1/4 inch sticks.

Heat butter or margarine in a sauté pan over medium heat (do not scorch). Add salt, sugar and garlic. Add vegetables (start with carrots and work back up the list - denser vegetables take longer to heat) and cook until hot, yet crisp. When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley. Mix thoroughly and serve.

Source: Applebee's

Tequila-Lime Chicken recipe

• 1 (5 ounce) boneless skinless chicken breast
• 1/2 cup lime juice
• 1/4 cup tequila (non-alcoholic may be used)
• 12 cup tortilla chips
• 1/4 cup Mexi-ranch Dressing (recipe to follow)
• 1/4 cup shredded Cheddar jack cheese

Set oven to broil.

To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.

To prepare Mexi-ranch Dressing, in a small bowl mix:

1 tablespoon salsa
3 tablespoons ranch dressing

Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.

To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot!

Serve with pico de gallo and Spanish rice on the side.