All Recipes
Richmond Gimlet
Richmond Gimlet
In a shaker with crushed ice add the leaves from a stalk of fresh mint. Tear off the little bud at the top of the mint stalk, ...
Shared by Wolfgang Moritz on April 6, 2014
Middle Eastern Spice Rub
Middle Eastern Spice Rub
Blend together and store in an airtight container.
Shared by Peri Moritz on April 6, 2014
Manhattan
Combine ingredients in a shaker over ice, shake, and serve in an ice cold martini glass. Garnish with a Maraschino Cherry, but do not demean the ...
Shared by Wolfgang Moritz on January 11, 2014
Schweinshaxe
Schweinshaxe
Each shank can server one to two people, depending on how big the shank. Get the best shanks you can find, make sure they are ...
Shared by Wolfgang Moritz on January 5, 2014
Spaetzle
Spaetzle
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well in the milk and add to the dry ingredients. Mix until smooth. Press dough through ...
Shared by Peri Moritz on January 5, 2014
Green Rice Pilaf
Preheat oven to 375F. Heat oil in large skillet over medium heat until hot. Add rice. Cook and stir 2 minutes or until rice turns ...
Shared by Peri Moritz on January 4, 2014
Red Chile Sauce
Bring approximately 2 cups of water to a boil. Set a heavy, preferably cast iron skillet on medium heat. Add the peppers and the garlic ...
Shared by Mary Allen on December 30, 2013
Chocolate Pudding
Combine the cornstarch, sugar and salt in a medium saucepan, Slowly whisk in the milk, in a thin steam at first so that lumps don’t ...
Shared by Peri Moritz on December 24, 2013
Triple Berry Jam
Cook frozen fruit at medium heat in a pan until the fruit is broken down and beginning to lightly boil.  Stir frequently to prevent the fruit ...
Shared by Peri Moritz on December 23, 2013
Prime Rib
Prime Rib
Remove roast from the refrigerator and loosely cover at least 3 hours before cooking to allow it to come to near room temperature. This is ...
Shared by Peri Moritz on December 22, 2013