Category Archives: FoodTalk

Frozen Key Lime Pie Recipe

Key Lime Pie
A nice frozen pie for a hot day!









  • 2 cups graham cracker crumbs
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup butter, melted

Pie Filling

  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 (12-ounce) can sweetened condensed milk
  • one cup key lime juice (or lime juice)
  • 1 tablespoon key lime zest
  • 1 cup half-and-half
  • Fresh lime slices. for garnish


Preheat oven to 350 degrees F.

In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.  You can also cheat and use a pre-made graham cracker crust pie shell from your local grocery store.

In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar and condensed milk and mix to combine. Beat in lime juice, lime zest, and half-and-half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.

Meatloaf Recipe


  • 2 eggs
  • 3/4 cup milk
  • 2/3 cup finely crushed saltines
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon Thyme
  • Dash pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1 teaspoon Worcestershire sauce


  • In a large bowl, beat eggs. Add milk, saltines, onion, salt, Thyme and pepper. Crumble beef over mixture and mix well. Shape into an 8-in. x 4-in. oval in an un-greased shallow baking pan.
  • Combine the remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350° for 60-65 minutes or until no longer pink; drain. Let stand 10 minutes before slicing. Serve with remaining sauce. 
  • Yield: 6-8 servings

Beef Stroganoff Recipe

Beef Stroganoff
Just like your moms!


  • 1 1/2 pounds cubed round steak, cut into thin strips
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 can beef broth
  • 1 can cream of mushroom soup
  • Salt and black pepper
  • 1 cup sour cream
  • Cooked egg noodles

Season the steak with salt and pepper, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Berry Parfait Recipe

A light beginning to your 4th of July festivities.
A light beginning to your 4th of July festivities.








  • 1 8 ounce carton vanilla low-fat yogurt
  • 1/4 teaspoon almond extract or 1/2 teaspoon vanilla
  • 1/28 ounce container frozen light whipped dessert topping, thawed
  • 3 cups fresh raspberries and/or cut-up fresh strawberries
  • 3 cups fresh blueberries


In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.

Pound Cake Recipe

Pound Cake
Now that is what I am talking about!








  • 3 cups granulated sugar
  • 2 sticks softened butter
  • 1/c cup shortening
  • 1 cup milk
  • 3 cups  flour
  • 5 eggs
  • 1 teaspoon vanilla
  • 1/3 teaspoon salt
  • 1 teaspoon baking powder


Cream butter, shortening,  and sugar in a mixer.
Add 1 egg at a time. Add flour and cream. Add baking powder, salt and vanilla. Put in greased and floured “pound cake pan” or loaf pan. Put in cold oven, middle rack.  Turn oven to 350 and cook 1 hour then remove.  Let cool.


Apple Pie Muffin Recipe

Makes 12 muffins


  • 1/2 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon cinnamon
  • 1 tablespoon dry or steel cut oats


  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced peeled firm tart apples
  • 1/2 cup Apple Butter
  • 1 teaspoon cinnamon


Topping: In a small bowl toss together sugar, flour, butter and cinnamon, and oats until crumbly and set aside.

Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.  Slowly mix in remaining ingredients.  Fold in apples, mixing just until combined.  Spoon into lined muffin tins filling 3/4 full.  Sprinkle topping over evenly.  Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.


Mushroom and Spinach Frittata Recipe

Serves 6


  • 3 tablespoons butter
  • 1 cloves garlic, minced
  • 6 ounces shredded smoked Gouda
  • 8 ounces mushrooms, quartered
  • 2 cups fresh spinach, chopped
  • 1 pint cream
  • 1 cup milk
  • 12 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 1 tablespoon fresh Thyme, chopped rough
  • 1 tablespoon fresh Rosemary, chopped rough
  • 1 tablespoon fresh chives, chopped rough


Melt butter in an oven proof skillet.  Add garlic and mushrooms and saute for 3-5 minutes. Add spinach, saute for 2 minutes. Beat eggs, salt,  pepper, baking powder, cream, milk, cheese and herbs together.  Pour over mixture in skillet, stirring to combine.  Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.  Broil 6″ from heat for 3-4 minutes or until eggs are set and frittata is lightly browned.





Venison Stew Recipe


  • 2 pounds venison, cubed
  • 1 medium red onion, chopped
  • 2 small turnips, diced
  • 2 large potatos, diced
  • 6 carrots sliced diagonally
  • 2 clove garlic, minced
  • 6 cups beef broth
  • 2 cups green beans
  • 2 bay leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper


Over medium heat, melt 2 tablespoons of butter and 1 tablespoon oil in large pot.  Saute onion and garlic.  Add venison and cook completely.  Drain excess fat and return to pot.  Add the remaining ingredients and cook over medium heat until vegetables are tender.  Salt and pepper to taste.  Before serving, mix 1 tablespoon of corn starch 2 tablespoons of cool water.  Slowly stir into soup until desired thickness is reached.  Serve with crusty bread.

Pan Fusion Soup Recipe

Makes 2 big bowls of soup

Toast the spices

  • 4 whole cloves
  • 4 whole star anise
  • 1 cinnamon stick

Heat a frying pan over medium heat. Add the cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes.  Put the spices into a bowl and set aside.


  • 1 quart chicken stock plus two cups water
  • 1 bunch green onions (green top parts only) chopped
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon brown sugar, or more to taste
  • 1 tablespoon fish sauce, or more to taste (optional)
  • 2 cup sea weed or kale, chopped into bite-sized pieces
  • 2 large grilled chicken breasts, shredded
  • 1 orange or yellow bell pepper, sliced thin
  • 2 cups sliced mushrooms
  • 4 oz vermicelli or thin rice noodles
  • 2 tablespoon cilantro, chopped- for garnish (optional)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • 2 tablespoons rice wine vinegar
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
  • 1/2 lime, cut into wedges
  • salt and pepper to taste


In a large pot, add the toasted spices and all ingredients except chicken, sea weed/kale, mushrooms and bell peppers and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.

Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids.  Add the sea weed or kale, mushrooms and bell peppers and cook for 1-2 more minutes. Remove from heat.

Add the shredded chicken and the vermicelli. Allow to sit for a few minutes while the noodles soften. Ladle the broth into bowls. Divide the kale, shredded chicken, peppers and the noodles evenly into each bowl. Sprinkle on the garnishes.  Squeeze lime juice to taste over the top of your bowl before eating.

Chicken Fried Steak Recipe

Chicken Fried Steak
Comfort food at its best.


  • 6 (6-oz.) cubed steaks (2 lbs)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 6 eggs, lightly beaten
  • 1/4 cup milk
  • 1 sleeve saltine crackers, crushed


  1. Salt and pepper steals. Dredge steaks in flour; dip in egg and milk, then dredge in crushed crackers.
  2. Add 1/4 cup canola or vegetable oil to skillet.  Cook steaks over medium heat 3 to 4 minutes on each side or until golden. Transfer steaks to a wire rack or place on paper-towel lined plate.