Homemade Chinese Spareribs




2 lbs. pork spareribs

5 tbs. hoisin sauce

2 tbs. ketchup

2 tbs. soy sauce

2 tbs. honey

2 tbs. rice vinegar

2 tsp. fresh grated ginger

2 tsp. fresh garlic (minced)


1. In a large bowl, mix all of the ingredients. (except spare ribs.)

2. In a deep pan, put spare ribs. Rub half of the glaze mixture all over the spareribs. Cover it all over. (Save the other half of the glaze for baking.)

3. Refrigerate ribs for at least 3 hours.

Preheat oven to 350 degrees.

4. In another deep baking pan, fill with enough water to cover the bottom of the pan.

5. Put a grate in the pan and put spareribs on top.

6. Bake in oven for 35-40 minutes. Rub the extra glaze on the ribs every ten minutes. Turn the ribs over every 10 minutes also.

Tomato Onion Penne With Garlic and Basil



1 lb. pasta

8 plum tomatoes (chopped)

1 small onion (minced)

2 cloves of garlic (minced)

1 tsp. sea salt

2 tbsp. fresh basil (chopped)

parmesan cheese

3 tbsp. olive oil


1. In a large skillet, put 3 tbsp. of olive oil. Add onions and garlic. Sauté for a minute. Add tomatoes and sea salt. Stir. Cook on a medium heat for about 10-12 minutes or until tomatoes are soft.

2. Cook pasta to desired taste. Drain well.

3. Put pasta in a large bowl. Pour some sauce on top. Sprinkle with fresh basil and parmesan cheese.

John Contratti and Steven Boyer



Tony nominee Steven Boyer literally steals the show in the Tony nominated play “Hand To God” at the Booth Theatre. I have a feeling this guy is on his way to becoming a superstar. In the meantime, check him out in “Hand To God”.

Linguine With Shrimp and Olives




1 lb. Linguine

1 lb. shrimp

1 cup of assorted olives in olive oil (room temperature) *pitted is better

tomato sauce

parmesan cheese (grated)


1. Remove tails from shrimp. Boil for 5 minutes and drain well.

2. Add shrimp to your tomato sauce.

3. Boil linguine for 10 minutes or to desired taste. (Drain well)

4. Heat sauce and shrimp.

5. Put shrimp and some sauce on top of linguine.

6. Pour olives over linguine. Mix well.

7. Put grated parmesan cheese on top.

Serve hot.

Mother’s Day Cherry Cheese Cake



Preheat oven to 350 degrees.


4 8oz. bars of cream cheese (softened)

5 eggs

1 1/2 pints sour cream

4 tsp. vanilla extract


1. Mix all ingredients together. Mix well.

Ingredients for Crust:

1 1/2 cups graham cracker crumbs

3/4 stick margarine

3 tbs. sugar


1.Mix all ingredients together.

2. In a 9 inch spring pan, layer graham cracker filling on the bottom of the pan. Make sure crumbs are spread evenly.

3. Pour cream cheese mixture on top of crumbs.

4. Bake for 1 hour. Turn off oven and let cake stay in oven until oven is cool.

*Important: Don’t open oven while baking. Only open when oven has completely cooled down.

5. You can use canned cherries, blueberries or pineapples on top. You can also leave it plain.

Keep refrigerated.


Santa Fe Salad




1 head of romaine lettuce (rinsed and drained well) *chopped

3 chicken cutlets grilled (cut into small bite size pieces)

1 cup canned black beans (rinsed and drained)

2 avocados (cut into small pieces)

1/2 cup red onions (chopped)

1 cup cherry tomatoes (chopped)

1 cup sharp cheddar cheese (cut into small pieces)

*Tortilla Chips optional.


1. In a large bowl put romaine lettuce.

2. Top with the remaining ingredients.

*Best served with a Ranch dressing. Serve with Tortilla Chips.

Roasted Chicken Potatoes and Tomatoes




4 large boneless and skinless chicken breasts (sliced 1/4 inch thick)

1 lb. yukon gold potatoes (peeled and cut into large bite size pieces) or any baking potato

3 large beefsteak tomatoes (cut into pieces)

1 large sweet onion (sliced)

1/2 cup olive oil

2 tsp. sea salt

1 tsp. fresh thyme

1 tsp. black pepper

1/4 cup lemon juice


Preheat oven to 400 degrees.

1. In a hot skillet, sear chicken slices for a minute and remove.

2. In a large baking pan, put all ingredients and mix well.

3. Bake in oven for 30 minutes. Stir occasionally while cooking. (If dry, you can add a drop more oil and lemon juice while baking.)

4. When potatoes are soft, remove pan from oven. Chicken should be white and cooked on the inside.

Serve hot.

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