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The Best of Brock: Celebrating 85 Years of Cooking


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The Best of Brock: Celebrating 85 Years of Cooking
212 Recipes
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Cookbook Recipes
Cookbook Recipe
Braised Short Ribs
 
Cookbook Recipe
Broiled Flank Steak Chimichurri Sauce
 
Cookbook Recipe
Cajun Beef and Root Vegetable Stew
 
Cookbook Recipe
Cajun Meatloaf with Sweet Pepper Sauce
 
Cookbook Recipe
German Beef Roulades over Spaetzle
 
Cookbook Recipe
German Braised Veal Shanks
 
Cookbook Recipe
Homemade Spaghetti and Meatballs
 
Cookbook Recipe
Marinated and Grilled Buffalo Flank Steak with Lime Chipotle Sauce
 
Cookbook Recipe
Meatloaf
 
Cookbook Recipe
Russian Cutlets
 
Cookbook Recipe
Spare Ribs in Wine Sauce
 
Cookbook Recipe
Stuffed Flank Steak
 
Cookbook Recipe
Teriyaki Burger
 
Cookbook Recipe
Weiner-Bean Casserole
 
Cookbook Recipe
Bread Pudding
 
Cookbook Recipe
Butternut Squash Bread Pudding with Leeks & Parmesan
 
Cookbook Recipe
Chocolate Brioche Bread Pudding
 
Cookbook Recipe
Creme Brulee French Toast
 
Cookbook Recipe
Currant Scones
 
Cookbook Recipe
Golden Baked French Toast
 
Cookbook Recipe
Open Faced Broiled Egg, Spinach & Tomato Sandwich
 
Cookbook Recipe
Pizza Dough
 
Cookbook Recipe
Puffy Maine Pancakes
 
Cookbook Recipe
Quick and Easy Eggs Benedict
 
Cookbook Recipe
Roasted Vegetable Pizza
 
Cookbook Recipe
Scones
 
Cookbook Recipe
Scrambled Egg Beggar’s Purses
 
Cookbook Recipe
Sweet Milk Griddle Cakes
 
Cookbook Recipe
Adobo Seasoned Baked Chicken Wings
 
Cookbook Recipe
Anjyab Sandale
 
Cookbook Recipe
Baltimore Chicken
 
Cookbook Recipe
Cheese Encrusted Chicken
 
Cookbook Recipe
Chicken and Broccoli Casserole
 
Cookbook Recipe
Chicken and Stuffing
 
Cookbook Recipe
Chicken Mole Verde
 
Cookbook Recipe
Chicken Sicilian
 
Cookbook Recipe
Chicken Tingas
 
Cookbook Recipe
Chinamerica Chicken Pineapple Feast
 
Cookbook Recipe
Grilled Chicken Kabobs with Greek Style Barley Salad
 
Cookbook Recipe
Grilled Chicken Penne Alfredo
 
Cookbook Recipe
Latin Combo—Sky, Sea and Land
 
Cookbook Recipe
Apple Cream Pie
 
Cookbook Recipe
Apple Crumb Cake
 
Cookbook Recipe
Apple Fritters
 
Cookbook Recipe
Apple Oat Bars
 
Cookbook Recipe
Apple Pie Bars Home Version
 
Cookbook Recipe
Apple Strudel
 
Cookbook Recipe
Banana Granola Cookies
 
Cookbook Recipe
Bavarian Apple Torte
 
Cookbook Recipe
Cedar Planked Apples with Walnut Praline Stuffing
 
Cookbook Recipe
New Mexican Burger
 
Cookbook Recipe
Texas Style BBQ Brisket
 
Cookbook Recipe
Cheese-Garlic Biscuits
 
Cookbook Recipe
Crunchy French Toast with Banana and Strawberry
 
Cookbook Recipe
Guatemalan Banana Bread
 
Cookbook Recipe
Syrniki* Cottage Cheese Pancake
 
Cookbook Recipe
Rotisserie Style Chicken
 
Cookbook Recipe
Tortellini with Chicken, Basil & Tomato
 
Cookbook Recipe
Cheesecake Supreme
 
Cookbook Recipe
Cherry or Cranberry Pie
 
Cookbook Recipe
Cherry-O Cream Cheese Pie
 
Cookbook Recipe
Chocolate Chip Cheeseball
 
Cookbook Recipe
Coconut Mango Rice Pudding
 
Cookbook Recipe
Cream Cheese Flan
 
Cookbook Recipe
Dirt
 
Cookbook Recipe
Donut Bread Pudding with Chocolate
 
Cookbook Recipe
Fresh Berry Trifle
 
Cookbook Recipe
Gluten Free Banana-Oatmeal Chocolate Chip Cookies
 
Cookbook Recipe
Jell-O Pie
 
Cookbook Recipe
Lemon Basil Smoothie
 
Cookbook Recipe
Mexican Flan
 
Cookbook Recipe
Mini Peanut Butter Cup Cheese Cakes
 
Cookbook Recipe
Oatmeal Raisin Spice Cookies
 
Cookbook Recipe
Peanut Butter Bars
 
Cookbook Recipe
Poppy Seed Cake
 
Cookbook Recipe
Pound Cake
 
Cookbook Recipe
Russian Cheese Wheels
 
Cookbook Recipe
Sand Dessert
 
Cookbook Recipe
Shoo-Fly Pie
 
Cookbook Recipe
Strawberry Topping
 
Cookbook Recipe
Sweet and Spicy Pecans
 
Cookbook Recipe
Swiss Apple Pie
 
Cookbook Recipe
Tiramisu*
 
Cookbook Recipe
Tookies
 
Cookbook Recipe
Warm Nutty Caramel Brownies
 
Cookbook Recipe
Artichoke Crab Spread
 
Cookbook Recipe
Buffalo Shrimp Dip
 
Cookbook Recipe
Celeste's Best BBQ Sauce
 
Cookbook Recipe
Cranberry Salsa
 
Cookbook Recipe
Hot Artichoke Heart Dip
 
Cookbook Recipe
Maple Chipotle BBQ Sauce
 
Cookbook Recipe
Nacho Bake
 
Cookbook Recipe
Peach Salsa
 
Cookbook Recipe
Pepperoni Dip
 
Cookbook Recipe
Pizza Dip
 
Cookbook Recipe
Pizza Sauce
 
Cookbook Recipe
Spinach Dip
 
Cookbook Recipe
Spring Pea Dip
 
Cookbook Recipe
Vidalia Onion Relish
 
Cookbook Recipe
Carrot Cake
 
Cookbook Recipe
Cream Cheese Pie
 
Cookbook Recipe
Granny Sullivan's Pineapple Upside Down Cake
 
Cookbook Recipe
Green and Red Peppers with Crab Meat
 
Cookbook Recipe
Hungarian Beef Paprika
 
Cookbook Recipe
Mary's Easter Bread
 
Cookbook Recipe
Mary's Zucchini Bread
 
Cookbook Recipe
Mom's Meatloaf
 
Cookbook Recipe
Mom's Peach Cobbler
 
Cookbook Recipe
20-Minute Tuna Casserole
 
Cookbook Recipe
Cheaty Ziti
 
Cookbook Recipe
Easy Add-In Macaroni and Cheese
 
Cookbook Recipe
Fettuccine Carbonara
 
Cookbook Recipe
Orecchiette with Mixed Greens and Goat Cheese
 
Cookbook Recipe
Pasta Primavera*
 
Cookbook Recipe
Philly Mac & Cheese Steak
 
Cookbook Recipe
Skillet Lasagna
 
Cookbook Recipe
Apple Butter Pork Loin
 
Cookbook Recipe
Apricot Pork Chops
 
Cookbook Recipe
Home-Style Asian Burger
 
Cookbook Recipe
Pork Roast with Ginger Peach Glaze
 
Cookbook Recipe
Pork Stew
 
Cookbook Recipe
Roast Pork Tenderloin with Balsamic Reduction, Fall Fruit Compote
 
Cookbook Recipe
Root Beer Glazed Ham
 
Cookbook Recipe
South Carolina Style Pulled Pork Sandwich
 
Cookbook Recipe
Southwest Roasted Pork Loin
 
Cookbook Recipe
Apple Spinach Salad
 
Cookbook Recipe
Baby Blue Salad
 
Cookbook Recipe
Baby Mixed Greens with Apple Pear, Pecans and Feta
 
Cookbook Recipe
Barley and Mushroom Salad
 
Cookbook Recipe
Broccoli Slaw Salad
 
Cookbook Recipe
Brown Rice Salad With Citrus-Basil Vinaigrette
 
Cookbook Recipe
California Mango Chicken Salad
 
Cookbook Recipe
Carolina Cabbage
 
Cookbook Recipe
Celyodka pod Shuboy - Herring under a “Fur Coat”
 
Cookbook Recipe
Couscous Salad
 
Cookbook Recipe
Cucumber Salad
 
Cookbook Recipe
Deconstructed Chicken Ratatouille Salad
 
Cookbook Recipe
French Green Lentil Salad
 
Cookbook Recipe
Georgian Style Bean Salad
 
Cookbook Recipe
Kielbasa and Lentil Salad with Warm Mustard Fennel Dressing
 
Cookbook Recipe
Panzanella* (Bread Salad)
 
Cookbook Recipe
Quinoa Salad
 
Cookbook Recipe
Red Bliss Potato Salad
 
Cookbook Recipe
Sesame Snow Pea Salad
 
Cookbook Recipe
Spinach Pasta Salad
 
Cookbook Recipe
Turkey Barley Mandarin Salad
 
Cookbook Recipe
Vegetarian Pasta Salad
 
Cookbook Recipe
Warm Potato Salad with Honey Dressing
 
Cookbook Recipe
Bay Scallops and Bulghur Wheat with Fresh Mint
 
Cookbook Recipe
Braised Sea Bass and Fennel with Saffron and Harissa
 
Cookbook Recipe
Caramelized Salmon with Citrus Salsa
 
Cookbook Recipe
Crab Cakes with Peach Salsa
 
Cookbook Recipe
Fresh Tuna Tacos
 
Cookbook Recipe
Lemon Shrimp Bean Thread Vermicelli
 
Cookbook Recipe
Maryland Crab Cakes with Old Bay Sherry Cream
 
Cookbook Recipe
Maryland Spiced Salmon Cakes
 
Cookbook Recipe
Salmon Reuben
 
Cookbook Recipe
Scallops and Shrimp Sambuca
 
Cookbook Recipe
Seafood Gumbo
 
Cookbook Recipe
Pork Adobo
 
Cookbook Recipe
Ratatouille
 
Cookbook Recipe
Heaven on a Bun
 
Cookbook Recipe
Seared Scallops with Parmesan Risotto
 
Cookbook Recipe
Shrimp and Grits
 
Cookbook Recipe
Shrimp with Feta over Mixed Greens with Feta Vinaigrette
 
Cookbook Recipe
Teriyaki Grilled Salmon
 
Cookbook Recipe
Asopao De Marisco (Seafood Stew)
 
Cookbook Recipe
Black Bean Chili
 
Cookbook Recipe
Butternut Squash Soup
 
Cookbook Recipe
Cheddar Asparagus and Crab Chowder
 
Cookbook Recipe
Chilled Cucumber Soup with Lobster, Mint and Lobster Brioche Sandwich
 
Cookbook Recipe
Crab & Corn Chowder
 
Cookbook Recipe
Cream of Crab Soup
 
Cookbook Recipe
Dovga
 
Cookbook Recipe
Green Borscht
 
Cookbook Recipe
Italian Wedding Soup
 
Cookbook Recipe
Jambalaya
 
Cookbook Recipe
Lemongrass-Scented Noodle Soup with Shrimp
 
Cookbook Recipe
Maryland Crab Soup
 
Cookbook Recipe
Peanut and Chestnut Soup
 
Cookbook Recipe
Pulled Pork Green Chili
 
Cookbook Recipe
Russian Okhroshka Soup
 
Cookbook Recipe
Sopa De Caracol (Conch Soup)
 
Cookbook Recipe
Thai Sweet Corn Soup
 
Cookbook Recipe
Vegetarian Chili
 
Cookbook Recipe
Armenian “Musaca”
 
Cookbook Recipe
Asparagus and Hollandaise Sauce
 
Cookbook Recipe
Baked Beans
 
Cookbook Recipe
Basil Roasted Vegetable Couscous Salad
 
Cookbook Recipe
Black Bean Cakes with Tomato and Jack Cheese
 
Cookbook Recipe
Bulghur Risotto with Spring Peas and Asparagus
 
Cookbook Recipe
Bulghur Stuffed Tomato Au Gratin
 
Cookbook Recipe
Creamed Cabbage
 
Cookbook Recipe
Dinsztelt Wilted Greens
 
Cookbook Recipe
Dolma* (Stuffed Grape Leaves)
 
Cookbook Recipe
Home Style Baked Beans
 
Cookbook Recipe
Hummus
 
Cookbook Recipe
Olive Balls
 
Cookbook Recipe
Potato Salad
 
Cookbook Recipe
Red Quinoa
 
Cookbook Recipe
Roasted Parsnips
 
Cookbook Recipe
Russian Golubtsi—Stuffed Cabbage Rolls
 
Cookbook Recipe
Russian Mushrooms
 
Cookbook Recipe
Spaetzle Noodles Bergkase
 
Cookbook Recipe
Spicy Asian Lettuce Wraps
 
Cookbook Recipe
Sweet Potato Salad
 
Cookbook Recipe
Unstuffed Cabbage
 
Cookbook Recipe
Crabmeat Salad
 
Cookbook Recipe
Dan’s Country Style Coleslaw
 
Cookbook Recipe
Seven-Layer Salad
 
Cookbook Recipe
Cold Strawberry Soup
 
Cookbook Recipe
Southwest American Indian Salsa Salad
 
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Cookbook Recipe
Braised Short Ribs
Did you know that in some cases pepper has been used to stop bleeding? Dr. Robert Lee of Beth Medical Center recommends that you wash the affected area first with water and soap and then sprinkle pepper and apply gentle pressure. It will not sting since pepper is analgesic, anti-bacterial and has antiseptic properties.

Cookbook Recipe
Broiled Flank Steak Chimichurri Sauce
The ingredient amounts here are for "cooking for a crowd" yield of 24 one-half pound servings. However in parenthesis are smaller amounts also, leading to a more "family cooking" size recipe yield of 4 one-half pound servings.

Cookbook Recipe
Cajun Beef and Root Vegetable Stew
The ingredients for the original recipe are in "cooking for a crowd" amounts yielding 80 servings. However in parentheses are also ⅛ the size amounts yielding a more "family friendly cooking" 8 servings when followed.

Cookbook Recipe
Cajun Meatloaf with Sweet Pepper Sauce

Cookbook Recipe
German Beef Roulades over Spaetzle

Cookbook Recipe
German Braised Veal Shanks

Cookbook Recipe
Homemade Spaghetti and Meatballs

Cookbook Recipe
Marinated and Grilled Buffalo Flank Steak with Lime Chipotle Sauce

Cookbook Recipe
Meatloaf

Cookbook Recipe
Russian Cutlets

Cookbook Recipe
Spare Ribs in Wine Sauce

Cookbook Recipe
Stuffed Flank Steak

Cookbook Recipe
Teriyaki Burger

Cookbook Recipe
Weiner-Bean Casserole

Cookbook Recipe
Bread Pudding

Cookbook Recipe
Butternut Squash Bread Pudding with Leeks & Parmesan

Cookbook Recipe
Chocolate Brioche Bread Pudding

Cookbook Recipe
Creme Brulee French Toast

Cookbook Recipe
Currant Scones

Cookbook Recipe
Golden Baked French Toast

Cookbook Recipe
Open Faced Broiled Egg, Spinach & Tomato Sandwich
Did you know that studies show spinach contains magnesium, which improves the body's response to stress?

Cookbook Recipe
Pizza Dough

Cookbook Recipe
Puffy Maine Pancakes

Cookbook Recipe
Quick and Easy Eggs Benedict

Cookbook Recipe
Roasted Vegetable Pizza

Cookbook Recipe
Scones

Cookbook Recipe
Scrambled Egg Beggar’s Purses

Cookbook Recipe
Sweet Milk Griddle Cakes
Did you know that to have a slimmer waist you should not skip breakfast? Eat a breakfast to get you started for the day with high fiber cereal, whole grain bread or fruit, then bite into a pickle or lemon to curb your appetite. Brush your teeth. Post a list of things on the fridge of projects to do, and then tackle them and your cravings for food will diminish. Use a smaller plate and serve smaller portions!

Cookbook Recipe
Adobo Seasoned Baked Chicken Wings

Cookbook Recipe
Anjyab Sandale

Cookbook Recipe
Baltimore Chicken
Did you know that parsley gives great flavor and is nutritious in salads? Just one ounce provides 43% of the Recommended Dietary Dietary Allowance for Vitamin C and 18% and RDA for iron in men and 12% in women, plus 1 mg of beta carotene. Note also - the whopping calorie count is for eating the entire recipe's yield by yourself. Halve the calories of course, if you split it with someone.

Cookbook Recipe
Cheese Encrusted Chicken
*ASIAGO CHEESE [ah-SYAH-goh] is of course the fairly new to Americans, but now popular semi-firm Italian cheese with a rich, nutty flavor.

Cookbook Recipe
Chicken and Broccoli Casserole
Did you know that broccoli is high in fiber and has been shown to lower cholesterol? It is also rich in sulfur compounds, which are good for the liver and thus strengthen the body's natural detoxification system.

Cookbook Recipe
Chicken and Stuffing

Cookbook Recipe
Chicken Mole Verde
* EPAZOTE [eh-paw-ZOH-teh] is a Mexican herb that has a very strong taste and sometimes has a gasoline or perfume-like odor. It has been used in Mexican cuisine for thousands of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes.

Cookbook Recipe
Chicken Sicilian
*Note for the nutrition information, only ¼ of a cup of oil per serving assumed to be absorbed by the frying process.

Cookbook Recipe
Chicken Tingas

Cookbook Recipe
Chinamerica Chicken Pineapple Feast

Cookbook Recipe
Grilled Chicken Kabobs with Greek Style Barley Salad

Cookbook Recipe
Grilled Chicken Penne Alfredo

Cookbook Recipe
Latin Combo—Sky, Sea and Land

Cookbook Recipe
Apple Cream Pie

Cookbook Recipe
Apple Crumb Cake

Cookbook Recipe
Apple Fritters
*SWIMMING METHOD FOR FRYING - in the swimming method, the food is gently dropped into hot oil using tongs. Then it falls to the bottom of the fryer. As it cooks, it "swims" back to the surface. It may be necessary to turn it once it reaches the surface to allow it to brown evenly. Remove with skimmer. Note also - the amount of ingredients in this recipe is "cooking for a crowd" large 50 servings. However in parentheses next to each amount is a 1/6 size portion so that a more "family size cooking" yield can also be produced serving 8 people.

Cookbook Recipe
Apple Oat Bars
16 servings was assumed to calculate the nutrition information.

Cookbook Recipe
Apple Pie Bars Home Version

Cookbook Recipe
Apple Strudel
Note: a good substitute for making the dough is frozen puff pastry or phyllo dough.

Cookbook Recipe
Banana Granola Cookies

Cookbook Recipe
Bavarian Apple Torte
*Caramel sauce is optional.

Cookbook Recipe
Cedar Planked Apples with Walnut Praline Stuffing

Cookbook Recipe
New Mexican Burger

Cookbook Recipe
Texas Style BBQ Brisket

Cookbook Recipe
Cheese-Garlic Biscuits

Cookbook Recipe
Crunchy French Toast with Banana and Strawberry

Cookbook Recipe
Guatemalan Banana Bread

Cookbook Recipe
Syrniki* Cottage Cheese Pancake
*SYRNIKI [sihr-NEE-kee] - Russian in origin, syrniki is a dish of fried cheese cakes that can be served sweet - sprinkled with confectioners’ sugar and sour cream - or savory, topped with sour cream and herbs such as dill. Syrniki are made with a mixture of pot cheese or farmer’s cheese, flour and beaten eggs, which is formed into cakes before being sautéed on both sides until brown. Note also—this dish can be served as an entrée or as a side dish. The nutrition information was calculated for the side dish portions.

Cookbook Recipe
Rotisserie Style Chicken

Cookbook Recipe
Tortellini with Chicken, Basil & Tomato

Cookbook Recipe
Cheesecake Supreme

Cookbook Recipe
Cherry or Cranberry Pie

Cookbook Recipe
Cherry-O Cream Cheese Pie

Cookbook Recipe
Chocolate Chip Cheeseball

Cookbook Recipe
Coconut Mango Rice Pudding

Cookbook Recipe
Cream Cheese Flan

Cookbook Recipe
Dirt
For kids' dessert, add gummy worms.

Cookbook Recipe
Donut Bread Pudding with Chocolate

Cookbook Recipe
Fresh Berry Trifle

Cookbook Recipe
Gluten Free Banana-Oatmeal Chocolate Chip Cookies
Did you know that oatmeal helps you to produce serotonin, a calming hormone that helps fight anxiety's negative effect? Oatmeal is high in fiber, which mean that your body will absorb it slowly. In one fell swoop, you'll prolong the serotonin boost.

Cookbook Recipe
Jell-O Pie

Cookbook Recipe
Lemon Basil Smoothie

Cookbook Recipe
Mexican Flan

Cookbook Recipe
Mini Peanut Butter Cup Cheese Cakes

Cookbook Recipe
Oatmeal Raisin Spice Cookies

Cookbook Recipe
Peanut Butter Bars

Cookbook Recipe
Poppy Seed Cake

Cookbook Recipe
Pound Cake

Cookbook Recipe
Russian Cheese Wheels
*FARMER'S CHEESE is a type of soft cheese which is made all over the world. Provided by goat, sheep and cow's milk.

Cookbook Recipe
Sand Dessert

Cookbook Recipe
Shoo-Fly Pie

Cookbook Recipe
Strawberry Topping

Cookbook Recipe
Sweet and Spicy Pecans

Cookbook Recipe
Swiss Apple Pie
Note: Do not use a pastry shell for this recipe!

Cookbook Recipe
Tiramisu*
*TIRAMISU [tih-ruh-mee-SOO, tih-ruh-MEE-soo] - the translation for tiramisu is "carry me up," and many who taste this ethereal dessert assume the unspoken continuation must surely be "to heaven." Tiramisu is a light composition of sponge cake or ladyfingers dipped in a coffee-marsala mixture, then layered with mascarpone (an ultra-rich Italian cream cheese) and grated chocolate. The dessert is refrigerated for several hours before serving to allow the flavors to intermingle. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert.

Cookbook Recipe
Tookies

Cookbook Recipe
Warm Nutty Caramel Brownies

Cookbook Recipe
Artichoke Crab Spread

Cookbook Recipe
Buffalo Shrimp Dip

Cookbook Recipe
Celeste's Best BBQ Sauce

Cookbook Recipe
Cranberry Salsa

Cookbook Recipe
Hot Artichoke Heart Dip

Cookbook Recipe
Maple Chipotle BBQ Sauce
The yield here is a crowd suitable size 1/2 gallon. To make a more family cooking friendly size yield, use the ingredient amounts in the parentheses, which comes to 1 pint of sauce.

Cookbook Recipe
Nacho Bake

Cookbook Recipe
Peach Salsa
The original recipe has ingredient amounts typical for "crowd cooking" and the recipe yield is a large 32 servings. A "family cooking" size yield of 10–12 servings will come from using the ingredients amounts in parenthesis.

Cookbook Recipe
Pepperoni Dip

Cookbook Recipe
Pizza Dip

Cookbook Recipe
Pizza Sauce

Cookbook Recipe
Spinach Dip

Cookbook Recipe
Spring Pea Dip

Cookbook Recipe
Vidalia Onion Relish
This recipe yields ½ a gallon. A more "family cooking" size yield of 2 cups is achieved through using the ingredient amounts in the parentheses.

Cookbook Recipe
Carrot Cake

Cookbook Recipe
Cream Cheese Pie

Cookbook Recipe
Granny Sullivan's Pineapple Upside Down Cake

Cookbook Recipe
Green and Red Peppers with Crab Meat

Cookbook Recipe
Hungarian Beef Paprika

Cookbook Recipe
Mary's Easter Bread

Cookbook Recipe
Mary's Zucchini Bread
Did you know that walnuts have been shown to help lower blood pressure which is critical for those whose hearts are already working overtime thanks to high adrenaline levels? Research so strongly backs their health benefits that the U.S. Food and Drug Administration goes so far as to recommend 1½ ounces of walnuts or other nuts per day.

Cookbook Recipe
Mom's Meatloaf

Cookbook Recipe
Mom's Peach Cobbler

Cookbook Recipe
20-Minute Tuna Casserole

Cookbook Recipe
Cheaty Ziti

Cookbook Recipe
Easy Add-In Macaroni and Cheese

Cookbook Recipe
Fettuccine Carbonara

Cookbook Recipe
Orecchiette with Mixed Greens and Goat Cheese
*ORECCHIETTE [oh-rayk-kee-EHT-tay] - Italian for "little ears," referring culinary to tiny disk-shaped pasta.

Cookbook Recipe
Pasta Primavera*
*PRIMAVERA, alla [pree-muh-VEHR-uh] - This Italian phrase means "spring style" and culinarily refers to the use of fresh vegetables (raw or blanched) as a garnish to various dishes. One of the most popular dishes prepared in this manner is pasta primavera, pasta tossed or topped with diced or julienned cooked vegetables.

Cookbook Recipe
Philly Mac & Cheese Steak
*PANKO [PAHN-koh] - Bread crumbs used in Japanese cooking for coating fried foods. They're coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian markets.

Cookbook Recipe
Skillet Lasagna

Cookbook Recipe
Apple Butter Pork Loin

Cookbook Recipe
Apricot Pork Chops

Cookbook Recipe
Home-Style Asian Burger

Cookbook Recipe
Pork Roast with Ginger Peach Glaze

Cookbook Recipe
Pork Stew

Cookbook Recipe
Roast Pork Tenderloin with Balsamic Reduction, Fall Fruit Compote
*CHIFFONADE [shihf-uh-NAHD, shihf-uh-NAYD] - Literally translated, this French phrase means "made of rags." Culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.

Cookbook Recipe
Root Beer Glazed Ham
This recipe yields a "cooking for crowds" 25–30 servings. In order to yield a more "family "cooking" friendly 6–8 servings, use the ingredient amounts in the parentheses.

Cookbook Recipe
South Carolina Style Pulled Pork Sandwich

Cookbook Recipe
Southwest Roasted Pork Loin

Cookbook Recipe
Apple Spinach Salad
Did you know that sunflower seeds, which are a good source of folate, help the brain chemical called dopamine induce pleasure?

Cookbook Recipe
Baby Blue Salad

Cookbook Recipe
Baby Mixed Greens with Apple Pear, Pecans and Feta

Cookbook Recipe
Barley and Mushroom Salad

Cookbook Recipe
Broccoli Slaw Salad
Did you know that parsley gives great flavor and is nutritious in salads? Just one ounce provides 43% of the Recommended Dietary Allowance for Vitamin C and 18% and RDA for iron in men and 12% in women, plus 1 mg of beta carotene.

Cookbook Recipe
Brown Rice Salad With Citrus-Basil Vinaigrette

Cookbook Recipe
California Mango Chicken Salad
The recipe ingredients yield a "cooking for a crowd" yield of 40 sandwiches. For a more "family cooking" size yield of 6–7 sandwiches use the amounts in the parentheses.

Cookbook Recipe
Carolina Cabbage

Cookbook Recipe
Celyodka pod Shuboy - Herring under a “Fur Coat”

Cookbook Recipe
Couscous Salad

Cookbook Recipe
Cucumber Salad

Cookbook Recipe
Deconstructed Chicken Ratatouille Salad

Cookbook Recipe
French Green Lentil Salad

Cookbook Recipe
Georgian Style Bean Salad
Did you know that all kinds of nuts are very healthy for you? First it takes more time to chew than to chew French fries, and then it contains fat and fiber that needs more time to digest, so your stomach stays fuller and you feel satisfied longer, so you eat less at your next meal.

Cookbook Recipe
Kielbasa and Lentil Salad with Warm Mustard Fennel Dressing
*FENNEL BULB WITH FRONDS - Fronds are deeply dissected simple leaves that resemble ferns. The leaf includes the whole frilly structure right to where it intersects the stem. It has bright green feathery fronds that resemble dill. The fronds can be used as a seasoning, eaten alone or in salads, or even used to make a tea. **FRISÉE [free-ZAY] - A member of the chicory family, frisée has delicately slender, curly leaves that range in color from yellow-white to yellow-green. This feathery vegetable has a mildly bitter flavor and is often used in the special salad mix, mesclun. Choose frisée with crisp leaves and no sign of wilting. Refrigerate in a plastic bag for up to 5 days. Wash just before using.

Cookbook Recipe
Panzanella* (Bread Salad)
*PANZANELLA [pahn-zah-NEHL-lah] - An Italian bread salad made with onions, tomatoes, basil, olive oil, vinegar and seasonings and chunks of bread. Some versions also include cucumbers, anchovies and/or peppers. **CHIFFONADE [shihf-uh-NAHD, shihf-uh-NAYD] - Literally translated, this French phrase means "made of rags." Culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.

Cookbook Recipe
Quinoa Salad
*QUINOA [KEEN-wah] - Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous.

Cookbook Recipe
Red Bliss Potato Salad
Note - the ingredient amounts in the original recipe, yield a "cooking for crowds" 20 servings. If you use instead the ingredient amounts in the parentheses, it yields a more "family cooking" friendly 6‒7 servings.

Cookbook Recipe
Sesame Snow Pea Salad

Cookbook Recipe
Spinach Pasta Salad

Cookbook Recipe
Turkey Barley Mandarin Salad

Cookbook Recipe
Vegetarian Pasta Salad

Cookbook Recipe
Warm Potato Salad with Honey Dressing

Cookbook Recipe
Bay Scallops and Bulghur Wheat with Fresh Mint

Cookbook Recipe
Braised Sea Bass and Fennel with Saffron and Harissa
*HARISSA PASTE [hah-REE-suh] - From Tunisia, this fiery-hot sauce is usually made with hot chilies, garlic, cumin, coriander, caraway and olive oil. It's the traditional accompaniment for couscous but is also used to flavor soups, stews and other dishes. Harissa can be found in cans and jars.

Cookbook Recipe
Caramelized Salmon with Citrus Salsa
Did you know that salmon contains high omega-3 fatty acids and can help reverse stress symptoms by boosting serotonin levels, and that an omega-3-rich diet can also help suppress the production of the anxiety hormones cortisol and adrenaline?

Cookbook Recipe
Crab Cakes with Peach Salsa

Cookbook Recipe
Fresh Tuna Tacos

Cookbook Recipe
Lemon Shrimp Bean Thread Vermicelli
*SZECHWAN PEPPER; SZECHWAN (also SZECHUAN) [SEHCH-wahn, SEHCH-oo-ahn] - Native to the Szechwan province of China, this mildly hot spice comes from the prickly ash tree. Though not related to the peppercorn family, Szechwan berries resemble black peppercorns but contain a tiny seed.

Cookbook Recipe
Maryland Crab Cakes with Old Bay Sherry Cream
*BACK FIN - The back fin portion consists of flakes of white meat, coming from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, MD style crab cakes. **JUMBO LUMP - The jumbo lump crab meat comes from larger crabs, it is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.

Cookbook Recipe
Maryland Spiced Salmon Cakes

Cookbook Recipe
Salmon Reuben

Cookbook Recipe
Scallops and Shrimp Sambuca

Cookbook Recipe
Seafood Gumbo
*ROUX [roo] - A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces.

Cookbook Recipe
Pork Adobo

Cookbook Recipe
Ratatouille
*Canned tomatoes may be used but drain well.

Cookbook Recipe
Heaven on a Bun

Cookbook Recipe
Seared Scallops with Parmesan Risotto

Cookbook Recipe
Shrimp and Grits

Cookbook Recipe
Shrimp with Feta over Mixed Greens with Feta Vinaigrette

Cookbook Recipe
Teriyaki Grilled Salmon

Cookbook Recipe
Asopao De Marisco (Seafood Stew)

Cookbook Recipe
Black Bean Chili
Did you know that sweet potatoes are rich in vitamin A?

Cookbook Recipe
Butternut Squash Soup

Cookbook Recipe
Cheddar Asparagus and Crab Chowder
* CONCASSEE [kon-kah-SAY] - Tomato that has been peeled, seeded and chopped. Note the ingredient amounts for the original recipe yield a "cooking for crowds" number, 16 servings. For a more "family cooking" size yield, use the ingredient amounts in the parentheses.

Cookbook Recipe
Chilled Cucumber Soup with Lobster, Mint and Lobster Brioche Sandwich

Cookbook Recipe
Crab & Corn Chowder

Cookbook Recipe
Cream of Crab Soup
The original recipe yields a "Cooking for crowds" number of servings, 48 of 2 cups each or 96 of 1 cup. For a more "family cooking" friendly yield of 6 servings of 2 cups or 12 of 1 cup, use the ingredient amounts in the parenthesis. Also note a 2 cup servings is entrée size. If serving as a first course, use only 1 cup as a serving size.

Cookbook Recipe
Dovga

Cookbook Recipe
Green Borscht

Cookbook Recipe
Italian Wedding Soup
*ACINI DE PEPE [ah-CHEE-nee dee PAY-pay] - tiny peppercorn-shaped pasta.

Cookbook Recipe
Jambalaya

Cookbook Recipe
Lemongrass-Scented Noodle Soup with Shrimp

Cookbook Recipe
Maryland Crab Soup

Cookbook Recipe
Peanut and Chestnut Soup

Cookbook Recipe
Pulled Pork Green Chili
*TOMATILLO [toh-mah-TEE-yoh] - This fruit, which is also called Mexican green tomato, belongs to the same nightshade family as the tomato. Note—this version of green chili is good in the summer and is excellent as a soup or to smother on burritos. Note also—the ingredient amounts from the original recipe yield a large 2 gallons or 25 servings. To yield a more family cooking size 2 quarts or 6–7 servings use the recipe amounts in the parentheses.

Cookbook Recipe
Russian Okhroshka Soup

Cookbook Recipe
Sopa De Caracol (Conch Soup)

Cookbook Recipe
Thai Sweet Corn Soup
Note—make this soup a day before, letting it sit in the refrigerator overnight so the flavors stand out.

Cookbook Recipe
Vegetarian Chili
The original recipe yields the "cooking for crowds" number of servings, 24 one cup serving size. To yield a more family cooking friendly number of servings, use the ingredient amounts in the parentheses.

Cookbook Recipe
Armenian “Musaca”

Cookbook Recipe
Asparagus and Hollandaise Sauce
This Hollandaise sauce is also good for making Eggs Benedict.

Cookbook Recipe
Baked Beans

Cookbook Recipe
Basil Roasted Vegetable Couscous Salad

Cookbook Recipe
Black Bean Cakes with Tomato and Jack Cheese
The original recipe yields a "cooking for crowds" number of servings, 20. To make a more "family cooking" friendly number of 5 servings, use the ingredient amounts in the parentheses.

Cookbook Recipe
Bulghur Risotto with Spring Peas and Asparagus
Did you know that legumes are low in fat? Food like peas and beans family are excellent sources of proteins, fiber and flavor. They are great to serve as a side dish.

Cookbook Recipe
Bulghur Stuffed Tomato Au Gratin
The original recipe yields a "cooking for crowds" number of servings 24. To yield a more family cooking size friendly number of servings, mainly 8, use the amount of ingredients in the parentheses.

Cookbook Recipe
Creamed Cabbage

Cookbook Recipe
Dinsztelt Wilted Greens

Cookbook Recipe
Dolma* (Stuffed Grape Leaves)
*DOLMA [dOl-'mä] - Means “stuffed”.

Cookbook Recipe
Home Style Baked Beans

Cookbook Recipe
Hummus
*TAHINI [tuh-HEE-nee] - a thick paste made of ground sesame seed. **SRIRACHA [SEE-rah-chah] - Hot sauce made from sun-ripened chilies, which are ground in a smooth paste with garlic.

Cookbook Recipe
Olive Balls

Cookbook Recipe
Potato Salad
The original recipe yields a "cooking for crowds" number of servings, 66. to yield a more "family cooking" size number of servings, 16 that is, use the ingredient amounts in the parentheses.

Cookbook Recipe
Red Quinoa
QUINOA [KEEN-wah] - This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It has a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains. It comes in different colors, ranging from a pale yellow to red to black. Rinse quinoa before using to remove its bitter natural coating. Note - the amount of the ingredients in the original recipe yields a "Cooking for crowds" number of servings, 15–20. If you instead use the amounts in the parentheses, the yield is a more family friendly 4–5 servings.

Cookbook Recipe
Roasted Parsnips

Cookbook Recipe
Russian Golubtsi—Stuffed Cabbage Rolls

Cookbook Recipe
Russian Mushrooms

Cookbook Recipe
Spaetzle Noodles Bergkase
*SPAETZLE [SHPATES-luh] - Spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg.

Cookbook Recipe
Spicy Asian Lettuce Wraps

Cookbook Recipe
Sweet Potato Salad

Cookbook Recipe
Unstuffed Cabbage

Cookbook Recipe
Crabmeat Salad

Cookbook Recipe
Dan’s Country Style Coleslaw
The original ingredient amounts yield a "cooking for a crowd" serving number of 80–100. Using the ingredient amounts in the parentheses, yields a more "family cooking" friendly amount of 8‒10 servings.

Cookbook Recipe
Seven-Layer Salad

Cookbook Recipe
Cold Strawberry Soup

Cookbook Recipe
Southwest American Indian Salsa Salad

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Braised Short Ribs
Did you know that in some cases pepper has been used to stop bleeding? Dr. Robert Lee of Beth Medical Center recommends that you wash the affected area first with water and soap and then sprinkle pepper and apply gentle pressure. It will not sting since pepper is analgesic, anti-bacterial and has antiseptic properties.


Broiled Flank Steak Chimichurri Sauce
The ingredient amounts here are for "cooking for a crowd" yield of 24 one-half pound servings. However in parenthesis are smaller amounts also, leading to a more "family cooking" size recipe yield of 4 one-half pound servings.


Cajun Beef and Root Vegetable Stew
The ingredients for the original recipe are in "cooking for a crowd" amounts yielding 80 servings. However in parentheses are also ⅛ the size amounts yielding a more "family friendly cooking" 8 servings when followed.


Cajun Meatloaf with Sweet Pepper Sauce


German Beef Roulades over Spaetzle


German Braised Veal Shanks


Homemade Spaghetti and Meatballs


Marinated and Grilled Buffalo Flank Steak with Lime Chipotle Sauce


Meatloaf


Russian Cutlets


Spare Ribs in Wine Sauce


Stuffed Flank Steak


Teriyaki Burger


Weiner-Bean Casserole


Bread Pudding


Butternut Squash Bread Pudding with Leeks & Parmesan


Chocolate Brioche Bread Pudding


Creme Brulee French Toast


Currant Scones


Golden Baked French Toast


Open Faced Broiled Egg, Spinach & Tomato Sandwich
Did you know that studies show spinach contains magnesium, which improves the body's response to stress?


Pizza Dough


Puffy Maine Pancakes


Quick and Easy Eggs Benedict


Roasted Vegetable Pizza


Scones


Scrambled Egg Beggar’s Purses


Sweet Milk Griddle Cakes
Did you know that to have a slimmer waist you should not skip breakfast? Eat a breakfast to get you started for the day with high fiber cereal, whole grain bread or fruit, then bite into a pickle or lemon to curb your appetite. Brush your teeth. Post a list of things on the fridge of projects to do, and then tackle them and your cravings for food will diminish. Use a smaller plate and serve smaller portions!


Adobo Seasoned Baked Chicken Wings


Anjyab Sandale


Baltimore Chicken
Did you know that parsley gives great flavor and is nutritious in salads? Just one ounce provides 43% of the Recommended Dietary Dietary Allowance for Vitamin C and 18% and RDA for iron in men and 12% in women, plus 1 mg of beta carotene. Note also - the whopping calorie count is for eating the entire recipe's yield by yourself. Halve the calories of course, if you split it with someone.


Cheese Encrusted Chicken
*ASIAGO CHEESE [ah-SYAH-goh] is of course the fairly new to Americans, but now popular semi-firm Italian cheese with a rich, nutty flavor.


Chicken and Broccoli Casserole
Did you know that broccoli is high in fiber and has been shown to lower cholesterol? It is also rich in sulfur compounds, which are good for the liver and thus strengthen the body's natural detoxification system.


Chicken and Stuffing


Chicken Mole Verde
* EPAZOTE [eh-paw-ZOH-teh] is a Mexican herb that has a very strong taste and sometimes has a gasoline or perfume-like odor. It has been used in Mexican cuisine for thousands of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes.


Chicken Sicilian
*Note for the nutrition information, only ¼ of a cup of oil per serving assumed to be absorbed by the frying process.


Chicken Tingas


Chinamerica Chicken Pineapple Feast


Grilled Chicken Kabobs with Greek Style Barley Salad


Grilled Chicken Penne Alfredo


Latin Combo—Sky, Sea and Land


Apple Cream Pie


Apple Crumb Cake


Apple Fritters
*SWIMMING METHOD FOR FRYING - in the swimming method, the food is gently dropped into hot oil using tongs. Then it falls to the bottom of the fryer. As it cooks, it "swims" back to the surface. It may be necessary to turn it once it reaches the surface to allow it to brown evenly. Remove with skimmer. Note also - the amount of ingredients in this recipe is "cooking for a crowd" large 50 servings. However in parentheses next to each amount is a 1/6 size portion so that a more "family size cooking" yield can also be produced serving 8 people.


Apple Oat Bars
16 servings was assumed to calculate the nutrition information.


Apple Pie Bars Home Version


Apple Strudel
Note: a good substitute for making the dough is frozen puff pastry or phyllo dough.


Banana Granola Cookies


Bavarian Apple Torte
*Caramel sauce is optional.


Cedar Planked Apples with Walnut Praline Stuffing


New Mexican Burger


Texas Style BBQ Brisket


Cheese-Garlic Biscuits


Crunchy French Toast with Banana and Strawberry


Guatemalan Banana Bread


Syrniki* Cottage Cheese Pancake
*SYRNIKI [sihr-NEE-kee] - Russian in origin, syrniki is a dish of fried cheese cakes that can be served sweet - sprinkled with confectioners’ sugar and sour cream - or savory, topped with sour cream and herbs such as dill. Syrniki are made with a mixture of pot cheese or farmer’s cheese, flour and beaten eggs, which is formed into cakes before being sautéed on both sides until brown. Note also—this dish can be served as an entrée or as a side dish. The nutrition information was calculated for the side dish portions.


Rotisserie Style Chicken


Tortellini with Chicken, Basil & Tomato


Cheesecake Supreme


Cherry or Cranberry Pie


Cherry-O Cream Cheese Pie


Chocolate Chip Cheeseball


Coconut Mango Rice Pudding


Cream Cheese Flan


Dirt
For kids' dessert, add gummy worms.


Donut Bread Pudding with Chocolate


Fresh Berry Trifle


Gluten Free Banana-Oatmeal Chocolate Chip Cookies
Did you know that oatmeal helps you to produce serotonin, a calming hormone that helps fight anxiety's negative effect? Oatmeal is high in fiber, which mean that your body will absorb it slowly. In one fell swoop, you'll prolong the serotonin boost.


Jell-O Pie


Lemon Basil Smoothie


Mexican Flan


Mini Peanut Butter Cup Cheese Cakes


Oatmeal Raisin Spice Cookies


Peanut Butter Bars


Poppy Seed Cake


Pound Cake


Russian Cheese Wheels
*FARMER'S CHEESE is a type of soft cheese which is made all over the world. Provided by goat, sheep and cow's milk.


Sand Dessert


Shoo-Fly Pie


Strawberry Topping


Sweet and Spicy Pecans


Swiss Apple Pie
Note: Do not use a pastry shell for this recipe!


Tiramisu*
*TIRAMISU [tih-ruh-mee-SOO, tih-ruh-MEE-soo] - the translation for tiramisu is "carry me up," and many who taste this ethereal dessert assume the unspoken continuation must surely be "to heaven." Tiramisu is a light composition of sponge cake or ladyfingers dipped in a coffee-marsala mixture, then layered with mascarpone (an ultra-rich Italian cream cheese) and grated chocolate. The dessert is refrigerated for several hours before serving to allow the flavors to intermingle. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert.


Tookies


Warm Nutty Caramel Brownies


Artichoke Crab Spread


Buffalo Shrimp Dip


Celeste's Best BBQ Sauce


Cranberry Salsa


Hot Artichoke Heart Dip


Maple Chipotle BBQ Sauce
The yield here is a crowd suitable size 1/2 gallon. To make a more family cooking friendly size yield, use the ingredient amounts in the parentheses, which comes to 1 pint of sauce.


Nacho Bake


Peach Salsa
The original recipe has ingredient amounts typical for "crowd cooking" and the recipe yield is a large 32 servings. A "family cooking" size yield of 10–12 servings will come from using the ingredients amounts in parenthesis.


Pepperoni Dip


Pizza Dip


Pizza Sauce


Spinach Dip


Spring Pea Dip


Vidalia Onion Relish
This recipe yields ½ a gallon. A more "family cooking" size yield of 2 cups is achieved through using the ingredient amounts in the parentheses.


Carrot Cake


Cream Cheese Pie


Granny Sullivan's Pineapple Upside Down Cake


Green and Red Peppers with Crab Meat


Hungarian Beef Paprika


Mary's Easter Bread


Mary's Zucchini Bread
Did you know that walnuts have been shown to help lower blood pressure which is critical for those whose hearts are already working overtime thanks to high adrenaline levels? Research so strongly backs their health benefits that the U.S. Food and Drug Administration goes so far as to recommend 1½ ounces of walnuts or other nuts per day.


Mom's Meatloaf


Mom's Peach Cobbler


20-Minute Tuna Casserole


Cheaty Ziti


Easy Add-In Macaroni and Cheese


Fettuccine Carbonara


Orecchiette with Mixed Greens and Goat Cheese
*ORECCHIETTE [oh-rayk-kee-EHT-tay] - Italian for "little ears," referring culinary to tiny disk-shaped pasta.


Pasta Primavera*
*PRIMAVERA, alla [pree-muh-VEHR-uh] - This Italian phrase means "spring style" and culinarily refers to the use of fresh vegetables (raw or blanched) as a garnish to various dishes. One of the most popular dishes prepared in this manner is pasta primavera, pasta tossed or topped with diced or julienned cooked vegetables.


Philly Mac & Cheese Steak
*PANKO [PAHN-koh] - Bread crumbs used in Japanese cooking for coating fried foods. They're coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian markets.


Skillet Lasagna


Apple Butter Pork Loin


Apricot Pork Chops


Home-Style Asian Burger


Pork Roast with Ginger Peach Glaze


Pork Stew


Roast Pork Tenderloin with Balsamic Reduction, Fall Fruit Compote
*CHIFFONADE [shihf-uh-NAHD, shihf-uh-NAYD] - Literally translated, this French phrase means "made of rags." Culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.


Root Beer Glazed Ham
This recipe yields a "cooking for crowds" 25–30 servings. In order to yield a more "family "cooking" friendly 6–8 servings, use the ingredient amounts in the parentheses.


South Carolina Style Pulled Pork Sandwich


Southwest Roasted Pork Loin


Apple Spinach Salad
Did you know that sunflower seeds, which are a good source of folate, help the brain chemical called dopamine induce pleasure?


Baby Blue Salad


Baby Mixed Greens with Apple Pear, Pecans and Feta


Barley and Mushroom Salad


Broccoli Slaw Salad
Did you know that parsley gives great flavor and is nutritious in salads? Just one ounce provides 43% of the Recommended Dietary Allowance for Vitamin C and 18% and RDA for iron in men and 12% in women, plus 1 mg of beta carotene.


Brown Rice Salad With Citrus-Basil Vinaigrette


California Mango Chicken Salad
The recipe ingredients yield a "cooking for a crowd" yield of 40 sandwiches. For a more "family cooking" size yield of 6–7 sandwiches use the amounts in the parentheses.


Carolina Cabbage


Celyodka pod Shuboy - Herring under a “Fur Coat”


Couscous Salad


Cucumber Salad


Deconstructed Chicken Ratatouille Salad


French Green Lentil Salad


Georgian Style Bean Salad
Did you know that all kinds of nuts are very healthy for you? First it takes more time to chew than to chew French fries, and then it contains fat and fiber that needs more time to digest, so your stomach stays fuller and you feel satisfied longer, so you eat less at your next meal.


Kielbasa and Lentil Salad with Warm Mustard Fennel Dressing
*FENNEL BULB WITH FRONDS - Fronds are deeply dissected simple leaves that resemble ferns. The leaf includes the whole frilly structure right to where it intersects the stem. It has bright green feathery fronds that resemble dill. The fronds can be used as a seasoning, eaten alone or in salads, or even used to make a tea. **FRISÉE [free-ZAY] - A member of the chicory family, frisée has delicately slender, curly leaves that range in color from yellow-white to yellow-green. This feathery vegetable has a mildly bitter flavor and is often used in the special salad mix, mesclun. Choose frisée with crisp leaves and no sign of wilting. Refrigerate in a plastic bag for up to 5 days. Wash just before using.


Panzanella* (Bread Salad)
*PANZANELLA [pahn-zah-NEHL-lah] - An Italian bread salad made with onions, tomatoes, basil, olive oil, vinegar and seasonings and chunks of bread. Some versions also include cucumbers, anchovies and/or peppers. **CHIFFONADE [shihf-uh-NAHD, shihf-uh-NAYD] - Literally translated, this French phrase means "made of rags." Culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.


Quinoa Salad
*QUINOA [KEEN-wah] - Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous.


Red Bliss Potato Salad
Note - the ingredient amounts in the original recipe, yield a "cooking for crowds" 20 servings. If you use instead the ingredient amounts in the parentheses, it yields a more "family cooking" friendly 6‒7 servings.


Sesame Snow Pea Salad


Spinach Pasta Salad


Turkey Barley Mandarin Salad


Vegetarian Pasta Salad


Warm Potato Salad with Honey Dressing


Bay Scallops and Bulghur Wheat with Fresh Mint


Braised Sea Bass and Fennel with Saffron and Harissa
*HARISSA PASTE [hah-REE-suh] - From Tunisia, this fiery-hot sauce is usually made with hot chilies, garlic, cumin, coriander, caraway and olive oil. It's the traditional accompaniment for couscous but is also used to flavor soups, stews and other dishes. Harissa can be found in cans and jars.


Caramelized Salmon with Citrus Salsa
Did you know that salmon contains high omega-3 fatty acids and can help reverse stress symptoms by boosting serotonin levels, and that an omega-3-rich diet can also help suppress the production of the anxiety hormones cortisol and adrenaline?


Crab Cakes with Peach Salsa


Fresh Tuna Tacos


Lemon Shrimp Bean Thread Vermicelli
*SZECHWAN PEPPER; SZECHWAN (also SZECHUAN) [SEHCH-wahn, SEHCH-oo-ahn] - Native to the Szechwan province of China, this mildly hot spice comes from the prickly ash tree. Though not related to the peppercorn family, Szechwan berries resemble black peppercorns but contain a tiny seed.


Maryland Crab Cakes with Old Bay Sherry Cream
*BACK FIN - The back fin portion consists of flakes of white meat, coming from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, MD style crab cakes. **JUMBO LUMP - The jumbo lump crab meat comes from larger crabs, it is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.


Maryland Spiced Salmon Cakes


Salmon Reuben


Scallops and Shrimp Sambuca


Seafood Gumbo
*ROUX [roo] - A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces.


Pork Adobo


Ratatouille
*Canned tomatoes may be used but drain well.


Heaven on a Bun


Seared Scallops with Parmesan Risotto


Shrimp and Grits


Shrimp with Feta over Mixed Greens with Feta Vinaigrette


Teriyaki Grilled Salmon


Asopao De Marisco (Seafood Stew)


Black Bean Chili
Did you know that sweet potatoes are rich in vitamin A?


Butternut Squash Soup


Cheddar Asparagus and Crab Chowder
* CONCASSEE [kon-kah-SAY] - Tomato that has been peeled, seeded and chopped. Note the ingredient amounts for the original recipe yield a "cooking for crowds" number, 16 servings. For a more "family cooking" size yield, use the ingredient amounts in the parentheses.


Chilled Cucumber Soup with Lobster, Mint and Lobster Brioche Sandwich


Crab & Corn Chowder


Cream of Crab Soup
The original recipe yields a "Cooking for crowds" number of servings, 48 of 2 cups each or 96 of 1 cup. For a more "family cooking" friendly yield of 6 servings of 2 cups or 12 of 1 cup, use the ingredient amounts in the parenthesis. Also note a 2 cup servings is entrée size. If serving as a first course, use only 1 cup as a serving size.


Green Borscht


Italian Wedding Soup
*ACINI DE PEPE [ah-CHEE-nee dee PAY-pay] - tiny peppercorn-shaped pasta.


Jambalaya


Lemongrass-Scented Noodle Soup with Shrimp


Maryland Crab Soup


Peanut and Chestnut Soup


Pulled Pork Green Chili
*TOMATILLO [toh-mah-TEE-yoh] - This fruit, which is also called Mexican green tomato, belongs to the same nightshade family as the tomato. Note—this version of green chili is good in the summer and is excellent as a soup or to smother on burritos. Note also—the ingredient amounts from the original recipe yield a large 2 gallons or 25 servings. To yield a more family cooking size 2 quarts or 6–7 servings use the recipe amounts in the parentheses.


Russian Okhroshka Soup


Sopa De Caracol (Conch Soup)


Thai Sweet Corn Soup
Note—make this soup a day before, letting it sit in the refrigerator overnight so the flavors stand out.


Vegetarian Chili
The original recipe yields the "cooking for crowds" number of servings, 24 one cup serving size. To yield a more family cooking friendly number of servings, use the ingredient amounts in the parentheses.


Armenian “Musaca”


Asparagus and Hollandaise Sauce
This Hollandaise sauce is also good for making Eggs Benedict.


Baked Beans


Basil Roasted Vegetable Couscous Salad


Black Bean Cakes with Tomato and Jack Cheese
The original recipe yields a "cooking for crowds" number of servings, 20. To make a more "family cooking" friendly number of 5 servings, use the ingredient amounts in the parentheses.


Bulghur Risotto with Spring Peas and Asparagus
Did you know that legumes are low in fat? Food like peas and beans family are excellent sources of proteins, fiber and flavor. They are great to serve as a side dish.


Bulghur Stuffed Tomato Au Gratin
The original recipe yields a "cooking for crowds" number of servings 24. To yield a more family cooking size friendly number of servings, mainly 8, use the amount of ingredients in the parentheses.


Creamed Cabbage


Dinsztelt Wilted Greens


Dolma* (Stuffed Grape Leaves)
*DOLMA [dOl-'mä] - Means “stuffed”.


Home Style Baked Beans


Hummus
*TAHINI [tuh-HEE-nee] - a thick paste made of ground sesame seed. **SRIRACHA [SEE-rah-chah] - Hot sauce made from sun-ripened chilies, which are ground in a smooth paste with garlic.


Olive Balls


Potato Salad
The original recipe yields a "cooking for crowds" number of servings, 66. to yield a more "family cooking" size number of servings, 16 that is, use the ingredient amounts in the parentheses.


Red Quinoa
QUINOA [KEEN-wah] - This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It has a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains. It comes in different colors, ranging from a pale yellow to red to black. Rinse quinoa before using to remove its bitter natural coating. Note - the amount of the ingredients in the original recipe yields a "Cooking for crowds" number of servings, 15–20. If you instead use the amounts in the parentheses, the yield is a more family friendly 4–5 servings.


Roasted Parsnips


Russian Golubtsi—Stuffed Cabbage Rolls


Russian Mushrooms


Spaetzle Noodles Bergkase
*SPAETZLE [SHPATES-luh] - Spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg.


Spicy Asian Lettuce Wraps


Sweet Potato Salad


Unstuffed Cabbage


Crabmeat Salad


Dan’s Country Style Coleslaw
The original ingredient amounts yield a "cooking for a crowd" serving number of 80–100. Using the ingredient amounts in the parentheses, yields a more "family cooking" friendly amount of 8‒10 servings.


Seven-Layer Salad


Cold Strawberry Soup


Southwest American Indian Salsa Salad


This is the 5th in a series of cookbooks published by Claudie Brock on 5 year anniversaries (quinquennial) of Brock and Company, Inc., a regional food service company from the Philadelphia area that is family owned and operated for now 85 years.

The cookbook gathers togethor 212 time tested and expert recipes from the chefs and employees of the company in the categories: Beef, Breakfast and Breads, Chicken, Desserts and Sweets, Dips and Sauces, Family Heirlooms, Pasta, Pork, Salads, Seafood, Soups and Stews and Veggies and Sides.

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Cookbook Recipe
The Best of Brock: Celebrating 85 Years of Cooking

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This is the 5th in a series of cookbooks published by Claudie Brock on 5 year anniversaries (quinquennial) of Brock and Company, Inc., a regional food service company from the Philadelphia area that is family owned and operated for now 85 years. The cookbook gathers togethor 212 time tested and expert recipes from the chefs and employees of the company in the categories: Beef, Breakfast and Breads, Chicken, Desserts and Sweets, Dips and Sauces, Family Heirlooms, Pasta, Pork, Salads, Seafood, Soups and Stews and Veggies and Sides.