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Sushi
TUSCAN CHICKEN PICATTA
Executive Chef, Chuck LaPorta – Cornerstone Culinary Kitchen, Camp Hill Video Video
Shrimp Scampi
SALAD OF NECTARINES
Salad of nectarines with shaved smoked ham, cottage cheese, baby arugula,and Lancaster County mustard vinaigrette Video 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 Video
Rigatoni with Goat Cheese and Shitake Mushrooms
Executive Chef Chuck LaPorta – Cornerstone Culinary Kitchen, Camp Hill, PA Video 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




4 Torchbearer Hot Sauces.
 
4 There's a Chef in My Kitchen.
 
 MEASUREMENT EQUIVALENTS
1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
   
1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fl oz = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon  = 4 quarts
16 ounces = 1 pound (lb)

 

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