 | Sushi |
 | TUSCAN CHICKEN PICATTA
Executive Chef, Chuck LaPorta – Cornerstone Culinary Kitchen, Camp Hill  Video
|
 | Shrimp Scampi |
| SALAD OF NECTARINES
Salad of nectarines with shaved smoked ham, cottage cheese, baby arugula,and Lancaster County mustard vinaigrette
Video
|
 | Trish Giordano recipes |
| SEAFOOD PAELLA
|
| Ambrosia Chicken Salad
|
| Lobster Mac & Cheese and Hot Roast Beef Sandwich
|
| Mushroom Vinaigrette and Sauce
Makes enough sauce for 4 servings
|
| Vinaigrettes
Lemon-Herb Marinade & Vinaigrette
|
| Crepes and Black Berry Compote |
| Mozzarella
Homemade Mozzarella Video
|
 | Rigatoni with Goat Cheese and Shitake Mushrooms
Executive Chef Chuck LaPorta – Cornerstone Culinary Kitchen, Camp Hill, PA Video
|
| Inner Harbor Linguini |
| Creme Brulee French Toast
serves 6 slices
|
| CRISPY POTATO WRAPPED SHRIMP
WITH FIVE CITRUS RELISH AND AVOCADO BASIL SAUCE
|
| PEANUT BUTTER BON - BONS
|
| Individual Chocolate Strawberry Cakes
|
| Manhattan Clam Stuffed Tomatoes
Makes about 48 pieces
|
| Baked Clam Chowder on the Half-Shell
Serves 6 as an Appetizer
|
| Cheesy Florentine Biscuit Cups
|
| Salmon Florentine
This delicious entree is derived from a recipe by Chef Colby at Flinchy’s. It is a blend of many flavors that delight the palate.
|
| Yule Log
|
| Apple Cider Turkey & Bean Ragout
|
| Apple Walnut Chicken
|
| Brown Rice Krisp Treats
Courtesy: Deb Bixler
|
| Pumpkin Tiramisu
|
| Hot Crab Dip
(1st place, Family Friendly Food Contest, York Fair)
Annette Haring of Dover
|
| Blackened Catfish with a Cucumber, Mango, and strawberry Salsa
|
| Carnival Jambalaya
Courtesy: Chuck LaPorta
|
