Chef Toms recipes

ACORN SQUASH WITH APPLE STUFFING

2 medium acorn squash

2 Macintosh or red delicious apples, cored and
chopped
1/2 cup chopped walnuts or pecans

1/2 cup raisins

5 Tbs brown sugar
3 Tbs melted butter or margarine

Preheat the oven to 350 degrees F. Slice the squash into halves, discarding the seeds. Place in a baking dish. Bake
for 30 minutes. Combine the apples, walnuts, raisins, and brown sugar in a bowl; mix well. Spoon into the squash.
Drizzle with melted butter. Bake for another 25 to 30 minutes.
Servings: 4
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APPLE CIDER VINAIGRETTE

1/4 cup cider vinegar

2 tsp Dijon-style mustard
Salt, to taste
Freshly-ground black pepper, to taste
1/4 cup olive oil
In a small bowl, whisk together the vinegar, mustard, salt and pepper. Slowly drizzle in the olive oil, whisking
constantly until thickened.
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CHESTNUT STUFFING

2 onions, chopped
4 celery stalks, chopped
3 Tbs snipped fresh parsley
1 tsp poultry seasoning
1/4 tsp pepper
2 Tbs butter
3 cups canned peeled chestnuts, drained, and

coarsely chopped
6 cups bread cubes
1/2 cup saltine cracker crumbs
1 cup raisins
1 cup apple juice
1/4 cup skim milk
1 egg

Saute onions, celery, parsley, poultry seasoning and pepper with butter in a nonstick skillet over medium-high heat
until vegetables are tender, 4 to 5 minutes. Remove from heat.
Mix vegetables, chestnuts, bread, crackers, raisins, juice, milk and egg in a bowl.
Coat a 9- by 13-inch baking pan with nonstick spray. Spoon stuffing into pan. Cover with foil. Bake at 325 degrees F
until heated through, about 45 minutes.
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Chef Toms recipes

CHEWY OATMEAL COCOA COOKIES

1/3 cup Butter; softened

1/2 cup Granulated sugar
1/2 cup Firmly packed brown sugar
2 Egg whites or 1 egg
1/2 cup Skim milk
1 tsp Vanilla

2 cup QUAKER Oats uncooked

1 cup All-purpose flour
1 cup Raisins
1/3 cup Unsweetened cocoa
1 1/2 tsp Baking powder

Heat oven to 350 degrees F. Lightly spray cookie sheet with non-stick cooking spray. Beat butter, sugars and egg
whites until fluffy. Add milk and vanilla; mix well. Stir in combined oats, flour, raisins, cocoa and baking powder. Drop
rounded tablespoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes or until just set. Cool l minute on cookie
sheet. Remove to wire rack; cool completely. Store in a tightly covered container.
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COLORFUL PEPPER APPETIZERS

This is a great recipe for any party and it couldnt be easier to prepare!
1/2 green pepper
1/2 sweet red pepper
1/2 yellow pepper
1/2 orange pepper

1 cup Monterey Jack cheese, shredded

2 tablespoons chopped ripe olives
1/4 teaspoon crushed red pepper flakes

Cut each pepper half into 10 pieces. Place the skin side down in an ungreased ovenproof skillet. Sprinkle with
cheese, olives and pepper flakes. Broil 3-4 inches from the heat for 5-7 minutes or until the cheese is melted and
peppes are crisp-tender.

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CORN BREAD & SAUSAGE STUFFING

1 package corn bread mix, prepared as per the

directions on the box.
3/4 lb turkey sausage, casings removed
1 Tbs butter

2 cups chopped onions

1 1/2 cups chopped celery
2 tsp dried sage
1 tsp dried marjoram
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Chef Toms recipes

1 tsp dried rosemary, crumbled

1/2 cup nonalcoholic white wine
1/2 cup sliced scallions

1 egg
1 cup reduced-fat chicken broth

Crumble corn bread into a large, shallow pan. Bake at 375 degrees, stirring often, until golden brown, 15 to 20
minutes. Break up sausage and cook over medium-high heat in a nonstick skillet until browned and cooked through, 5
to 7 minutes. Transfer to a bowl. Add butter to skillet and heat until melted. Add onions and celery. Cook, stirring
often, until vegetables are tender, 4 to 5 minutes. Add sage, marjoram and rosemary. Cook, stirring constantly, for 2
minutes. Add vegetable mixture to sausage. Mix in corn bread, wine, scallions and egg. Coat a 3-quart casserole with
nonstick spray. Spoon stuffing into casserole and drizzle with broth. Cover and bake at 325 degrees for 30 minutes.
Uncover; bake until golden, 20 to 30 minutes.
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EGG DROP SOUP

4 cups chicken broth, divided

1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch

2 eggs
1 egg yolk

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the
saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until
smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the
boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture
gradually until the soup is the desired consistency.
Serves 4
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Chef Toms recipes

FAVORITE CHICKEN FRIED STEAK

2 pounds round steak, sliced 1/2 thick, twicetenderized by the butcher

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper

34 teaspoons salt
1 1/2 cups buttermilk
1 egg
1 tablespoon Tabasco sauce
2 cloves garlic, minced
vegetable shortening (Crisco)

Cut the steak into four portions. Pound the portions with a mallet or meat tenderizer until each is about 1/4 inch thick.
Place the flour in a shallow bowl. In a second dish, stir together the baking powder and baking soda, pepper, and salt,
and mix in the buttermilk, egg, Tabasco, and garlic. The mixture should be thin. Dredge each steak first in flour and
then in the batter. Dunk the steaks back into the flour a second time, patting in the flour until the surface of the meat is
dry.
Add enough shortening to a heavy skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the
temperature of the shortening to 325 degrees F. Fry the steaks, pushing them down under the fat and turn them over
once, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter.

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GRANNY SMITH APPLE PIE

6 Granny Smith apples, cored, peeled and sliced

1 tablespoon lemon juice
1/2 cup sugar
2/3 cup light brown sugar
1/3 cup all-purpose flour

1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 9 deep dish pie crust
1 9 regular pie crust (to use as the top crust)

Mix together the apples and lemon juice in a bowl. Combine the sugars, flour, cinnamon and nutmeg and sprinkle
over the apples. Mix until coated. Pour apples into the deep dish pie crust. Top with the other pie crust and crimp
along the edges. Dust the top with sugar and cut several slits into the top crust so it can vent. Bake at 425 degrees F
for 20 minutes, then reduce heat to 350 degrees F and bake for another 30 minutes.
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GREEN BEANS WITH SHALLOTS AND BALSAMIC VINEGAR

1 lb Green beans
4 Tablespoon Butter
1 large Shallot, minced

1 Tablespoon Balsamic vinegar, plus

1 teaspoon Balsamic vinegar
Black pepper, freshly ground

Chef Toms recipes

Trim each end of the beans and leave them whole unless they are very large. In that case, cut them diagonally into 1inch pieces.
Drop into a large pot of boiling, salted water and cook just until they lose their raw taste 4 to 5 minutes.
Immediately drain and run cold water over to stop the cooking. These can be done well ahead and kept at room
temperature.
To serve, put 1 tablespoon of butter in a frying pan set over medium heat. Saute shallot for a couple of minutes, then
toss beans into the mixture. As you cook them, put the remaining butter and vinegar in a small saucepan. Heat over
medium heat, stirring until the butter browns 2 to 3 minutes.
Immediately stir into the beans, sprinkle with pepper, and serve.

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Chef Toms recipes

GUACAMOLE

Its time for Guacamole! Why use that pre-made crap when you have all the fresh ingredients at you finger tips?

3
2 Tbs
1/4 cup
1/4 tsp

3-4 dashes Tabasco sauce

Salt, to taste
Freshly-ground black pepper, to taste
3
ripe plum tomatoes, seeded, and cut into
1/4 dice
1/4 cup diced (1/4) red onion
1/4 cup chopped fresh cilantro leaves

ripe Hass avocados, pitted and peeled

fresh lime juice
sour cream
ground cumin

Coarsely mash the avocados in a bowl with the lime juice. Stir in all the remaining ingredients. Enjoy!

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HOLIDAY POPCORN BALLS
1/2 pint Karo syrup
1 1/2 pint Brown sugar
2 tablespoons Butter
1 teaspoon Vinegar

1/2 teaspoon Baking soda

6 quarts Popcorn

Heat the Karo syrup, brown sugar, butter and vinegar in a saucepan until it hardens when ropped in water. Move to
back of stove, add baking soda dissolved in 1 Tablespoon of water, and pour over fresh popcorn. Form the coated
popcorn into balls. Makes about 3 dozen balls.
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HOLIDAY SUGAR COOKIES

3/4 cup sugar

10 tablespoons butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk

2 teaspoons vanilla extract

1 large egg
2 cups all-purpose flour
Frosting of your choice

In a large mixing bowl, beat sugar, butter, baking powder, and salt with an electric mixer at low speed until blended.
Increase speed to high and beat until light and fluffy. Reduce speed to low and add milk, vanilla extract, and egg then
beat until combined. Dont worry if mixture looks a little lumpy. Stir in flour until blended. Shape dough into 2 balls,
flatten each slightly. Wrap each with plastic wrap and refrigerate for about 1 hour or until dough is easy to handle.

Chef Toms recipes

Preheat oven to 350 degrees F. On a lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch
thick, keeping remaining dough refrigerated. Using your favorite (floured) holiday shaped cookie cutters, cut dough
into as many cookies as possible, reserve trimmings. Place cookies, about 1 inch apart, on 2 ungreased large cookie
sheets. Roll trimmings and cut out more cookies.
Bake cookies 12 to 15 minutes until golden around edges, rotating cookie sheets between upper and lower racks
halfway through baking time if you have used both upper and lower oven racks. Remove cookies to wire racks
to cool. Repeat with remaining dough. When cookies are cool, prepare frosting and use to decorate cookies as
desired. Set cookies aside to allow frosting to dry completely, at least 1 hour. If not using right away, store in tightly
covered container.
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HONEY MUSTARD MARINADE

This marinade goes great with chicken.

1 cup Dijon mustard
1 cup dry white wine
3/4 cup olive oil

1/4 cup honey

1 clove garlic, minced
2 tablespoons soy sauce

Combine all ingredients.

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Chef Toms recipes

JALAPENO POPPERS
You gotta love these! This recipe comes out just like the ones you love from your local pubs and grills.
6 large Jalapenos
6 slices Cheddar or Monterey Jack cheese (1/2 inch
thick)
flour in a shallow dish

1/4 cup vegetable oil

2 large eggs, separated

Place the jalapeno peppers in a bowl and add boiling water to cover. Let stand for about 45 minutes or until they
become tender. Leave stems on and slit down one side. Remove all of the seeds. Place one slice of cheese inside
each pepper, and dust with flour. Heat the oil in a fryer or heavy skillet. Beat the egg yolks until they become
thick. Then, beat the whites until they form peaks. Fold the yolks into the whites and coat each pepper in the egg
mixture. Fry in hot oil turning once. Cook until golden brown.
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JELLIED CRANBERRY SAUCE
1 pint fresh cranberries
1/2 cup Sugar
1 small box Jello cranberry gelatin

1 dash allspice
1 dash cloves

Cook cranberries in water for ten minutes. Add sugar and spices and cook an additional 15 minutes, keeping water
level covering berries. Press through a colander, strainer or cheesecloth. Set aside. Prepare cranberry Jello
according to directions on package, use a little less cold water than directed. Mix well with cranberry mixture.
Pour into mold or loaf pan and refrigerate well till set. Slice and serve with roast turkey.
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JUST LIKE OLIVE GARDEN'S MOZZARELLA STICKS
Ingredients:
16 oz Package of Mozzarella Cheese
2 Eggs Beaten
1/4 Cup Water
1 1/2 Cup Italian Bread Crumbs
1/2 teaspoon Garlic Salt
1 teaspoon Italian Seasonings
2/3 Cup Flour
1/3 Cup Corn Starch

Preparation: Cut the mozzarella into either triangles or sticks. Beat the eggs with water and set aside. Mix the
bread crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour with corn starch and set aside. Heat
your vegetable oil for deep frying to 360 degrees. Dip cheese in flour then in egg wash and then coat with bread
crumbs. Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden
remove from hot oil and drain. Serve with marinara sauce.
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Chef Toms recipes

LEMON-POPPY SEED CAKE IN A JAR

1 1/2 Cups granulated sugar
3 Cups cake flour
1 1/2 teaspoons baking powder
1/4 Cups poppy seeds

Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight jar.
Attach these instructions to the jar:
LemonPoppy Seed Cake

3/4 Cup butter

6 eggs
1/3 Cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract (not lemon juice)
Zest of 1 lemon
1 jar Lemon PoppySeed Cake

Preheat oven to 350F. Butter an 8 to 9cup Bundt pan. In the large bowl of an electric mixer, cream the butter.
Add the eggs, one at a time, beating after each addition. Add the milk, extracts and lemon zest. The mixture will look
curdled. Add the jar contents, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour
the batter into prepared pan and bake for 45 to 55 minutes.
Lemon Glaze

1/2 Cup granulated sugar

1/2 Cup lemon juice

Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is
removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1
hour and remove from pan to cool on a wire rack.
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LOW FAT POTATO-CRUSTED CHICKEN

4 Boneless, skinless chicken breast halves

1/2 cup Water
1/2 cup Fat-free half and half
1 cup instant Mashed potato flakes
1/4 cup Fat-free sour cream

1 Tbs Chopped fresh parsley

1/2 tsp Dried tarragon; crushed
1 dash Salt
1/4 tsp Paprika

Rinse chicken and pat dry. Spray a 2-quart rectangular baking dish with nonstick cooking spray. Arrange chicken in
dish. Bake uncovered at 375 degrees F for 20 minutes.
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Chef Toms recipes

Meanwhile, in a small pan heat water & milk to almost boiling. Remove from heat & stir in next 5 ingredients. Spread
potato mixture liberally over chicken pieces, and sprinkle with paprika. Return to oven and bake, uncovered for 20-30
minutes or till chicken is tender & no longer pink.
Serves 4
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LOW-FAT SCALLOPED POTATOES

3 medium baking potatoes

1 1/2 cups skim milk
2 tablespoons flour
1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper
1/2 cup shredded low fat cheddar cheese

Peel and slice potatoes thinly. In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook
over medium heat until sauce thickens. Layer casserole dish with potato slices. Spoon half of sauce over slices and
repeat with remaining potatoes and sauce. Cover and bake in oven preheated at 350 degrees for 50 minutes to an
hour.
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MUSHROOM BARLEY SOUP
1 Cup Barley
1/2 Cup Mushrooms, Dry, Crushed To a powder
6 Cup Water
2 Tablespoon Olive Oil
4 Cup Chicken Stock
1 Tablespoon Garlic, Chopped
3/4 Tsp Black Pepper

5 Carrots, Sliced Thinly

1 1/2 Tsp Salt
1 Large Onion, Sliced Thinly
1/4 Cup Parsley, Chopped
1 Lb Mushrooms, Sliced Thinly

Place the barley in a large pot with 6 cups of water. Bring to a boil, cover, reduce the heat and boil gently over low
heat for 50 to 60 minutes. Set aside. Saute the garlic, carrots and onion in oil until tender. Add the fresh mushrooms
dry mushrooms and the chicken stock. Boil gently for 10 minutes. Add salt, pepper and barley. Stir in the parsley just
before serving.
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NY STYLE GARLIC KNOTS
1 batch of NY Style Dough (see recipe below)
NY Style Dough:
1 1/2 cups warm water (105 degrees F)
4 1/2 cups flour
1 Tbs. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

1 tablespoon oregano
Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons finely chopped Italian Parsley
Romano Cheese

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1
minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and
knead for about twelve minutes. (This recipe makes about 34 oz.)
Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward
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Chef Toms recipes

each other and tucking the dough into the center. You want a dough ball without visible seams except the bottom.
Set formed dough balls on plate, cover with plastic, and allow to proof for 12 hours at room temperature to use the
same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface,
and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place
both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly
floured rolling pin to stretch to desired shape.
Stretch and shape the dough into a 16 square. Distribute 1 tablespoon oregano over dough surface. Using a pizza
cutter, cut dough into 1/2 X 4 strips (they can actually be any size you want). Tie in a knot. Place on a lightly oiled
baking sheet. Cover with plastic and allow to proof for 1 hour. Cook in a preheated 500 degrees F oven until browned.
Remove and brush with garlic mixture. Sprinkle desired amount of Romano cheese over all.
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ONION DIP FROM SCRATCH
If you have a party coming up this weekend, Id definitely try out this recipe for some of the best onion dip you have
ever sampled!
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 tsp garlic powder
1/4 tsp freshly-ground white pepper
1/2 tsp salt

2 Tbs
olive oil
1 1/2 cups diced onions
1/4 tsp salt

Heat the olive oil in a saute pan over medium heat. Add onions and salt. Cook the onions until they are caramelized,
about 20 minutes. Remove from heat and set aside to cool. Mix the remaining ingredients, and then add the cooled
onions. Refrigerate and mix well before serving.
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POTATO CHIVE SOUP

1 1/2 lbs Russet potatoes; peeled, cut into 1-inch

pieces
4 cup Canned chicken broth
1 cup Milk
1 Tablespoon Butter

1 Tablespoon Chopped fresh chives

1/3 cup Sour cream
Salt and pepper
Additional sour cream

Combine potatoes and broth in heavy 2-quart saucepan. Cover and simmer until potatoes are very tender, stirring
occasionally, about 45 minutes. Let mixture cool slightly.
Puree potato mixture in batches in blender or processor. Return soup to saucepan. Stir in enough milk to thin to
desired consistency. Mix in butter and chives. Bring to simmer. Remove from heat and mix in 1/3 cup sour cream.
Season with salt and pepper. Serve, passing additional sour cream separately.
Serves 4
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POTATO, KALE, AND KIELBASA CASSEROLE

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Chef Toms recipes

3 lbs Russet potatoes

1/2 Stick unsalted butter; (1/4 cup)
3/4 cup Chicken broth
2 Tbs Cider vinegar
2 1/2 lb Kale; coarse stems discarded and the leaves
washed well

1/2 lb Munster cheese; grated coarse; (about 2 cups)

1 lb Smoked kielbasa; cut crosswise into 1/4-inchthick pieces
2 lg Onions; halved lengthwise and sliced thin
crosswise

In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water
to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a
colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth,
the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil,
add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold
water, and press out the excess water. Stir the kale and 1 cup of the Munster into the potato mixture and spread the
mixture in a buttered 13- by 9-inch baking dish.
In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat
remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the
kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Munster, and pour
the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept
covered and chilled. Bake the casserole in the middle of a preheated 400F. oven for 20 minutes, or until it is heated
through.
Serves 6.
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Chef Toms recipes

THANKSGIVING DAY TURKEY

12-14-pound turkey, fresh or frozen (thawed)

1 medium onion, peeled and quartered
1 lemon, halved
2 Tbs olive oil
6 large sprigs fresh rosemary

6 large sprigs fresh sage

6 large sprigs fresh thyme
1 tsp salt
Freshly ground black pepper

Preheat oven to 425 degrees.

Remove giblets and neck from inside the turkey and reserve to make stock if you like. Rinse turkey inside and out
with cold water. Pat dry with paper towels. Place onion, half a lemon and 4 sprigs of each herb inside the birds cavity.
Secure legs with kitchen string. Place turkey breast side up on roasting rack in pan. Squeeze lemon half into a small
bowl. Brush bird with lemon juice and olive oil, and add salt and pepper. Place in oven and roast for 15 minutes at
425 degrees F. Reduce heat to 325 degrees F. Baste turkey frequently with pan juices plus lemon and oil, and roast
until a meat thermometer inserted in the thickest part of the thigh reaches 180 degrees - about 3 to 3 3/4 hours.
Remove turkey from oven and let stand for 15 minutes. Transfer to a warm platter and garnish with remaining herbs.
Servings: 12
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TURKEY WITH CRANBERRY GLAZE
1 skinless, boneless turkey breast
2 Tbs corn oil
1/2 oz preserved ginger
scant 1/2 cup fresh or frozen cranberries
1/2 cup canned chestnuts

4 Tbs cranberry sauce

3 Tbs light soy sauce
salt and pepper

13

Slice the turkey thinly. Heat the oil in a preheated wok or large, heavy-skillet. Add the turkey to the wok and stir-fry for
5 minutes, or until the turkey is cooked through. Finely chop the preserved ginger and add to the wok with the
cranberries. Stir-fry for 2-3 minutes, or until the cranberries have softened. Add the chestnuts, cranberry sauce, and
soy sauce, then season to taste with salt and pepper and let bubble for 2-3 minutes. Transfer the turkey stir-fry to
warmed serving dishes and serve immediately.
Serves 4
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