Archives for Recipes category

Anita’s Margarita

1 shot of tequila
.5 shot cointreau
.5 shot grand Marnier
2 shots Lime juice
.5 shot sugar water
.5 lemon lime drink

Brisket Rub

3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

Rub on a Brisket and Roast at 325 degree for 3 hours.


One fresh green lemon/ lime with skin cut and put in blender
Finger of ginger
Liter pineapple juice
Fresh mint handful small
One tablespoon mint syrup
blend and strain.
Add vodka, rum or gin with ice and serve
Keeps 3 days in glass container in fridge

Creamy Gazpacho

1 Anaheim pepper roasted
1 cucumber
1 cup chopped celery
1/2 cup green onion
1 habanero chile
3 cups V8
1 package guacamole or 2 Avocados
5 Tbl red wine vinegar
4 Tbl good quality olive oil
Salt and pepper to taste
Chop and blend ingredients. Serve with dollop of sour cream and pomegranate seeds if desired.

Prime Rib Sliders

Grill caramelize onions
Warmed Prime rib sliced thin in a sauce pan with beef broth
Sliced Tomato
Mayo with horseradish
Brioche bun
Grated Sharp cheddar cheese

Layer the ingredients onto the rolls and place onto a cookie sheets. Brush melted butter on top of the rolls and bake in a 375 degree oven for 5 to 7 minutes or until the cheese is melted. Serve hot.

Cherry Hostess Cup Cakes

Cherry Hostess Cup Cakes

1 Box of your favorite Dark Chocolate Cake mix

1-8 ounce package cream cheese
1/3 C sugar
1/8 tsp. Salt
1 egg
½ tsp. Vanilla
2 Tbs of chopped cherries

16 oz. Semisweet chocolate chips, melted
16 oz. Sour cream

Set oven at 350°.
Prepare filling by whipping until smooth and place in the refrigerator for about 10 minutes.  Prepare chocolate cake mix per the directions of the box cake.
Fill each muffin paper 2/3 full of cake mix and put a dollop of cream cheese mix on top.
Bake 14 to 15 minutes for regular size muffins.  Cheese mix sinks to center of cupcake while baking, which is cool to watch.  Hand whip the frosting till smooth.  Spread or pipe onto the cakes.

Note: These freeze well.  I store my in the refrigerator and serve cool because I like my cold.

Yields about 2 dozen.


Beans Yummo

Beans Yummo


1/2 stick butter
1/4 to 1/2 c. Dark brown sugar
1 Tbsp. Soy sauce
1 tsp. Chopped garlic
2 cans green beans, drained
Bacon, cooked crisp and crumbled 3 pieces
Melt together butter, sugar, soy sauce and garlic.   Pour over beans.  Top with bacon.  Cover with foil and bake at 300 for 45 minutes.

WFT 70

Salmon with Mustard and Brown Sugar Glaze

Salmon with Mustard and Brown Sugar Glaze

3/4 cup dry white wine
1/4 cup butter, cut into small pieces
1 teaspoon Old Bay seasoning
1 2-pound center-cut skinless salmon fillet

1/3 cup spicy brown mustard (such as Gulden’s)
1/4 cup (packed) golden brown sugar

Preheat oven to 350°F. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet with non stick Foil. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven.

Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve.

Serves: Makes 6 servings

WFT 21

Napa Cabbage Slaw

Napa Cabbage Slaw


1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper


Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

Serves: 4 to 6 servings

WFT 21

Herb Humus

Herb Humus


1 Can Garbanzo Beans drained, save 1 Tbl of the juice
1 Bunch Italian parsley leaves
1 Tbl liquid from the can
1 Tbl Tahini, (Smith and Safeway)
3 Tbl Capers
1  Clove Garlic
1 Tbl red wine vinegar
½ tsp red pepper flakes
1 tsp Coriander
1 Tbl Fresh Lemon juice
1 tsp salt


Add all the ingredients to a food processor and blend until smooth.  Serve with Pita chips or vegetables.

WFT 57