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Homemade Whipped Cream
Monday May 22, 2006, 20:17

This is a super-quick and easy dessert you can whip up in no time. It's great on it's own to help stop cravings for something sweet or can be used to top some sugar-free Jell-O or our Quick and Easy Crêpes!

Desserts

by George Stella
Makes 12 Servings

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Crazy Egg Meatloaf
Tuesday April 11, 2006, 19:53

I had just invented the recipe and cut the first slice when Christian exclaimed, “That’s a crazy looking meatloaf!” That was all I needed to hear, and the recipe had a name! It’s a fitting name, too, because of the crazy way this recipe was invented; after Easter, we had tons of leftover colored hard-boiled eggs, and I decided to just stuff a meatloaf with them. The result was a very unique dish that demands conversation. It’s easy and quick to make--just make sure to follow the recipe…eggs-actly!

Meats

by George Stella
Makes 8 Servings

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Quick and Easy Ketchup
Tuesday April 11, 2006, 19:33

A quick and easy way to make our own ketchup was one of the first things we invented! Nothing fancy, but it sure does the trick without all that corn syrup you get with store bought. And did I say it was EASY? Believe me, when you want ketchup on that burger or dog, you’re gonna’ be grateful you don’t have to start slaving over a stove just for ketchup! It’s fresh, so remember to keep it refrigerated --, and enjoy it in moderation, as it does still have natural tomato sugars!

Dressings, Sauces

by George Stella
Makes 24 Servings

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Cauliflower “Mac” and Cheese
Tuesday April 11, 2006, 19:18

Christian’s favorite comfort food growing up was macaroni and cheese, and not the good stuff either. We’re talking the 3-for-a-dollar brand that is about as nutritious and flavorful as the boxes it came in! Trading useless processed foods for healthier fresh food alternatives like this Cauliflower casserole was the key to successful weight loss for Christian and our whole family. This is a perfect side dish, and also a great dish to make in advance and have on hand for an anytime meal or snack!

Sides

by George Stella
Makes 8 Servings

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Blackened Salmon (or Chicken Breast)
Tuesday April 11, 2006, 18:59

I cannot begin to tell you all the uses for blackened salmon or chicken breast. There are just way too many options –and it’s so easy and quick to make! I suggest making extra, and individually wrapping the leftovers. Great for the microwave or for grab-and-go gourmet meals! Make sure to turn your overhead exhaust fan on before starting to cook.

Seafood

by George Stella
Makes 2 Servings

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Jamaican BBQ Ribs
Tuesday April 11, 2006, 18:14

I just can’t seem to get away from that Caribbean--or should I say, “Florribean” influence; it’s been built into my cooking style ever since my days as a young chef in south Florida. We all need a little spice in our lives, and these jerk-style ribs really get things heated up! Since I’ve always thought that grilling should be easy, these pre-baked ribs can be made days ahead of time, so they’re ready when you are. No problem!

Meats

by George Stella
Makes 8 Servings

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Mint "Not" Butter
Friday February 17, 2006, 22:59

To Butter or Not to Butter, that is the question...Definitely, go for it! Classic cooking is simple and it doesn’t get any easier than this! I am a big advocate of fresh herbs in cooking and why not as they add flavor and flair instantly to almost any meal! And don’t stop at mint; try basil, cilantro or dill and open up a whole world of possibilities!

Dressings, Sauces

by George Stella
Makes 4 Servings

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Wild Mushroom Ragout
Friday February 17, 2006, 22:49

Ragout is a fancy name for this old favorite of mine from the '80s - Scampi-Style Sautéed Mushrooms. It doesn't get any easier than this, or any better! This is a spectacular gourmet appetizer or side that you can make in just a few minutes. Try this with the Fearless Roast Rack of Lamb!

Sides

by George Stella
Makes 4 Servings

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Fresh Raspberry Fruit Dip
Monday February 13, 2006, 22:31

Whipped this one up late at night when we had some fresh raspberries about to go bad. So into a blender they went, followed by some cream cheese…then it was only a matter of what to do with it? Too thick to drink…but lo and behold, it looked like a dip, tasted like a dip… so I dipped some cantaloupe in it and went to my room to show Rachel. All she said was, “Book it Dan-O!” Perfect for dipping the Easy Cinnamon Crisps in!

Dressings, Sauces

by George Stella
Makes 16 Servings

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Tomato Fromage
Saturday February 4, 2006, 5:14

Tomato Fromage is not only an easy-to-make vegetable dish but also a great garnish that appears frequently in French cuisine. Try this dish with the Chicken Francais.

Sides

by George Stella
Makes 3 Servings

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Contact Site Administrator  Copyright © 2011 George Stella.
George Stella & family are not dieticians. Talk to your doctor before changing your eating habits.

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Contact Site Administrator  Copyright © 2011 George Stella. All Rights Reserved.
George Stella & family are not dieticians. Talk to your doctor before changing your eating habits.