Cooking Recipes

Bodega Bay Cioppino Recipe

Ingredients <br>- 2 tablespoons olive oil <br>- 1 large onion, chopped <br>- 3 cloves garlic, crushed or to taste <br>- 2 (28 ounce) cans diced tomatoes with juice <br>- 1/2 cup dry white wine <br>- 1/4 cup chopped fresh parsley <br>- 1/2 teaspoon dried basil <br>- 2 teaspoons salt <br>- 1/2 teaspoon cracked black pepper <br>- 1 bay leaf <br>- 1 pound scallops <br>- 24 littleneck clams <br>- 1 1/2 pounds crab legs <br>- 1 pound unpeeled, large fresh shrimp <br><p></p>Directions <br>step 1: Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour. <br>step 2: Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve. <br>

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Potted Beef Recipe

Ingredients <br>- 1 pound beef stew meat, cut into 1/2 inch pieces <br>- 1/4 pound butter <br>- salt to taste <br>- ground black pepper to taste <br>- paprika to taste <br>- ground nutmeg to taste <br><p></p>Directions <br>step 1: In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid. <br>step 2: Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste. <br>step 3: In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids. <br>step 4: In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten. <br>step 5: Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving. <br>

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Chocolate Quesadillas Recipe

Ingredients <br>- 4 flour tortillas (7 to 8 in. each) <br>- Non-stick cooking spray <br>- 1/4 cup REESE'S® Creamy or Crunchy Peanut Butter <br>- 1/4 cup marshmallow creme <br>- 2 small bananas, sliced <br>- 1/2 cup HERSHEY®'S Milk Chocolate Chips or HERSHEY®'S Semi-Sweet Chocolate Chips <br><p></p>Directions <br>step 1: Lightly coat one side of each tortilla with cooking spray. Place tortillas on clean work surface, coated sides down. <br>step 2: Spread 1 tablespoon each peanut butter and marshmallow creme on half of each tortilla. Arrange 1/4 of the banana slices and 2 tablespoons chocolate chips over marshmallow creme; fold each tortilla over to cover filling. <br>step 3: Heat large non-stick skillet over medium heat 1 minute. Add two quesadillas; cook 1 to 2 minutes or until tortillas are golden brown and crisp, turning once. Repeat with remaining quesadillas. Serve warm. <br>

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Mocha Liqueur Shake Recipe

Ingredients <br>- 3/4 cup light rum <br>- 1/4 cup coffee flavored liqueur <br>- 1 pint vanilla ice cream <br>- 4 cubes ice <br><p></p>Directions <br>step 1: In a blender, combine rum, coffee liqueur and ice cream. Insert ice cubes until volume reaches 5 cups. Blend until smooth. Pour into chilled glasses, and serve. <br>

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Simple Fruit Dip Recipe

Ingredients <br>- 8 ounces cream cheese <br>- 2 tablespoons white sugar <br>- 1/3 cup packed brown sugar <br>- 1 teaspoon caramelized sugar <br><p></p>Directions <br>step 1: Combine the cream cheese, white sugar, brown sugar and caramelized sugar. Beat until smooth. <br>step 2: Serve with fresh fruit for dipping. <br>

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