Recipes

INGREDIENTS 

• 1/2 pound bacon, cut into small pieces
• 4 eggs, room temperature
• 1/4 cup heavy cream at room temperature
• 1 cup grated Parmesan cheese
• 16 ounces dry fettuccine pasta
• 1/4 cup butter, softened
• 1/4 cup chopped parsley
• ground black pepper to taste

DIRECTIONS

Ingredients:
4 cups diced potatoes
2 cups chopped green onions
5 tablespoons butter

5 tablespoons all-purpose flour
2 1/2 cups milk
2 tablespoons Worcestershire sauce
1/2 teaspoon prepared yellow mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
2 tablespoons chopped pimiento
2 cups shredded Cheddar cheese
2 cups diced cooked ham
1/2 cup plain soft bread crumbs
3 to 4 tablespoons butter, cut in small pieces
Preparation:
In a saucepan cook potatoes and onions together in lightly salted water until tender, 12 to 15 minutes. Drain. To make white sauce melt 5 tablespoons butter in a medium saucepan. Add flour, stirring until blended. Cook, stirring, and gradually stir in milk. Add Worcestershire sauce, mustard, salt, pepper, paprika and pimiento. Cook, stirring, until thick. Place half of the cooked potatoes and onions in a large buttered 3-quart baking dish. Cover potatoes with half of the cheese. Spread all the ham on the cheese. Cover with remaining potatoes.

Pour the cooked seasoned white sauce over all. Sprinkle remaining cheese over top. Sprinkle with bread crumbs then dot with butter. Bake in preheated 350° oven until cheese is melted, about 10 to 15 minutes.
Serves 6 to 8.

Here is an easy dessert recipe for 6 or more people: Crepes suzettes

Basically it’s French pancakes marinated in  orange sauce, very easy to make and delicious!!!

Ingredients
For the crêpes suzette:
1 medium orange, grated zest only and 1 tbsp caster sugar mixed into the batter
For the sauce:
150ml orange juice (from 3-4 medium oranges)
1 medium orange, grated zest only
1 small lemon, grated rind and juice
1 tbsp caster sugar
3 tbsp Grand Marnier, Cointreau or brandy
50g unsalted butter
a little extra Grand Marnier, for flaming

Method
These little crêpes should be thinner than the basic pancakes, so when you’re making them, use only 1½ tbsp of batter at a time in a 18cm/7in pan. Use the batter recipe from Basic pancakes recipe. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes.

For the sauce, mix all the ingredients – with the exception of the butter – in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they’re all re-heated, folded and well soaked with the sauce.

You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.

You can also serve it with orange slices for decoration.