Recipes to Share

Are you connected? Sign up to receive our newsletter.

Our recipe page is a collection of resources for the family chef who's out of ideas. If you have a recipe to share, send us an email. For your convenience, just click on the title of a recipe to download and print your own copy.


Marinated Flank Steak


1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds Veron's flank steak (pictured above)


1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper.  Place meat in a shallow glass dish.  Pour marinade over the steak, turning meat to coat thoroughly.  Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate.  Place the steaks on the gill, and discard the marinade.  Grill meat for 5 minutes per side, or to desired doneness.

Nutritional Information

Amount Per Serving  Calories: 275 | Total Fat: 22.5g | Cholesterol: 27mg

courtesy of GUYCON at

All-Chocolate Boston Cream Pie
1 cup all-purpose flour
1 cup sugar
1/3 cup Hershey’s Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract

• Heat oven to 350°F
• Grease and flour one 9-inch round baking pan
• Stir together flour, sugar, cocoa and baking soda in large bowl
• Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean
• Cool 10 minutes; remove from pan to wire rack; cool completely
• Prepare Chocolate Filling (see below)
• Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer
• Top with remaining layer
• Prepare Satiny Chocolate Glaze (see below)
• Pour onto top of cake, allowing some to drizzle down sides
• Refrigerate until serving time

Chocolate Filling
1/2 cup sugar
1/4 cup Hershey’s Cocoa
2 tablespoons cornstarch
1-1/2 cups light cream
1 tablespoon butter or margarine
1 teaspoon vanilla extract

• Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream
• Cook over medium heat, stirring constantly, until mixture thickens and begins to boil
• Boil 1 minute, stirring constantly; remove from heat
• Stir in butter and vanilla
• Press plastic wrap directly onto surface
• Cool completely

Satiny Chocolate Glaze
2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons Hershey’s Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

• Heat water, butter and corn syrup in small saucepan to boiling
• Remove from heat; immediately stir in cocoa
• With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly

Beef and Pork Chili
6 slices thick-cut bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound Little Veron’s ground chuck
1 pound ground pork
1 cup beer (recommended: Budweiser)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish

• In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally.
• Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste.
• Cook until the vegetables are tender and seasonings are aromatic.
• Add the beef and break it up with a spoon.
• Once beef is broken up and beginning to brown, add the pork.
• Break up with a spoon like the beef, and brown, until no longer pink, roughly 4 minutes.
• Stir in the beer and beans.
• Toss together, then add the crushed and diced tomatoes.
• Turn the heat down to low and simmer for 1 1/2 hours.
• Taste for seasoning and add salt and pepper, if necessary.
• Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

Beef and Vegetable Potpie
1 tablespoon olive oil, divided
1 pound Little Veron’s ground chuck
2 cups chopped zucchini
1 cup pre-chopped onion
1 cup chopped carrot
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 (8-ounce) package pre-sliced mushrooms
3 garlic cloves, minced
1/2 cup dry red wine
1/4 cup tomato paste
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 (14-ounce) can fat-free, less-sodium beef broth
2 tablespoons cornstarch
2 tablespoons water
Cooking spray
1 (11-ounce) can refrigerated soft breadstick dough

• Preheat oven to 400°.
• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain.
• Wipe drippings from pan with a paper towel. Heat remaining 1-1/2 teaspoons oil in pan.
• Add zucchini and next 6 ingredients (through garlic); sauté 7 minutes or until vegetables are tender.
• Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and broth. Bring to a boil; cook 3 minutes.
• Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.
• Spoon beef mixture into an 11 x 7-inch baking dish coated with cooking spray.
• Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture.
• Bake at 400° for 12 minutes or until browned.

Chicken Parmesan
Tomato sauce:
1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
1 cup boiling water
1 teaspoon olive oil
2 cups chopped red bell pepper
1 cup chopped onion
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 garlic cloves, minced

1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
4 (4-ounce) boneless, skinless chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 cups hot cooked linguine (about 6 ounces uncooked pasta)

• To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes.
• Stir in canned tomatoes; bring to a boil.
• Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
• Preheat oven to 350°.
• To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish.
• Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
• Dip each breast half in egg white; dredge in flour mixture.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Add chicken; cook 5 minutes on each side or until golden.
• Arrange in a 13 x 9-inch baking dish coated with cooking spray.
• Pour the tomato sauce over the chicken.
• Sprinkle with mozzarella.
• Bake at 350° for 15 minutes.
• Serve over linguine.

Italian Sausage Rigatoni
1 to 1 ½ lbs. Little Veron’s homemade Italian sausage
3 tablespoons olive oil
2 cloves minced garlic
1 large red bell pepper, diced and sautéed
1 jar of your favorite pasta sauce
2 tablespoons parsley, chopped

• Cook sausage in large pan, remove from pan and set aside to cool and coin slice.
• Cook rigatoni according to directions, keep warm
• Add oil to pan, add garlic and sauté lightly for 30 seconds, add peppers and cook until crisp-tender.
• Combine cooked sausage and pasta sauce with peppers and heat until warm.
• Mix with pasta or serve separately.
• Top with parsley and serve.

For wine, beer and cocktail information, visit our spirits page...

*Last updated 6/10/11