Westport Cooks | Monthly Archive | December 2006
Fresh Kale Soup
Excerpt: HAPPY NEW YEAR! The following recipe is from our Westport Cooks Archives and one of our previous classes. You can use this recipe and add your own style as you make your own fresh Kale Soup. Ingredients: 1 Large...
Posted on December 31, 2006 10:42 AM Comments: 0
Excerpt: HAPPY NEW YEAR! The following recipe is from our Westport Cooks Archives and one of our previous classes. You can use this recipe and add your own style as you make your own fresh Kale Soup. Ingredients: 1 Large...
Posted on December 31, 2006 10:42 AM Comments: 0
Posted by Chris Rossi on December 31, 2006 10:42 AM
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Quick Chourico and Clams
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class Simmering Suppers with Chef Suzy White. You can use this recipe and add your own style as you make your own homemade chourico and clams. Ingredients:...
Posted on December 26, 2006 11:16 AM Comments: 0
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class Simmering Suppers with Chef Suzy White. You can use this recipe and add your own style as you make your own homemade chourico and clams. Ingredients:...
Posted on December 26, 2006 11:16 AM Comments: 0
Posted by Chris Rossi on December 26, 2006 11:16 AM
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Christmas Egg Nog
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class Greg's First Christmas with Chef Greg Morton. You can use this recipe and add your own style as you make your own homemade Egg Nog. Ingredients: Makes...
Posted on December 21, 2006 09:32 AM Comments: 0
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class Greg's First Christmas with Chef Greg Morton. You can use this recipe and add your own style as you make your own homemade Egg Nog. Ingredients: Makes...
Posted on December 21, 2006 09:32 AM Comments: 0
Posted by Chris Rossi on December 21, 2006 09:32 AM
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French Bread
Excerpt: The following recipe is from the French Comfort Foods Cooking Class held by Sally Myers. This was a great class that included French Bread, Tart Tatin, Flaky Buttermilk Pie Crust, Coq au Vin II, and Bouillabaisse. Ingredients: 1...
Posted on December 12, 2006 12:54 PM Comments: 0
Excerpt: The following recipe is from the French Comfort Foods Cooking Class held by Sally Myers. This was a great class that included French Bread, Tart Tatin, Flaky Buttermilk Pie Crust, Coq au Vin II, and Bouillabaisse. Ingredients: 1...
Posted on December 12, 2006 12:54 PM Comments: 0
Posted by Chris Rossi on December 12, 2006 12:54 PM
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Celeste's Chocolate Caramel Cake
Excerpt: Ingredients: 1 pkg. devils food chocolate cake, or your own recipe 1 12 oz. pkg. of soft caramel candy 1 8 oz. can of sweetened condensed milk ½ cup of confectioners sugar (for dusting) Directions:...
Posted on December 7, 2006 08:46 AM Comments: 0
Excerpt: Ingredients: 1 pkg. devils food chocolate cake, or your own recipe 1 12 oz. pkg. of soft caramel candy 1 8 oz. can of sweetened condensed milk ½ cup of confectioners sugar (for dusting) Directions:...
Posted on December 7, 2006 08:46 AM Comments: 0
Posted by Chris Rossi on December 7, 2006 08:46 AM
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Cooking with Newie Casciano
Excerpt: Monday, December 4th Cooking Thai Newie Casciano 6:00pm-8:00pm Class Fee- $30.00 per person Menu: Thai Mini Meatballs Shrimp Curry Kabobs with Peanut Sauce Thai Style Bruscetta Fresh Spring Rolls with Honey Orange Dip...
Posted on December 2, 2006 03:12 PM Comments: 0
Excerpt: Monday, December 4th Cooking Thai Newie Casciano 6:00pm-8:00pm Class Fee- $30.00 per person Menu: Thai Mini Meatballs Shrimp Curry Kabobs with Peanut Sauce Thai Style Bruscetta Fresh Spring Rolls with Honey Orange Dip...
Posted on December 2, 2006 03:12 PM Comments: 0
Posted by Chris Rossi on December 2, 2006 03:12 PM
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Go to the permanent link for this entry to print entry, email link to a friend, or add link to favorites.