My best recipes

Molten Chocolate Mousse Cups

Make ahead and bake this chocolate mousse straight out of the freezer. It couldn't be easier.
Yield: Makes 12


  • 14 ounces bittersweet chocolate, chopped
  • 3/4 cup unsalted butter
  • 6 large eggs, separated
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 can whipped cream to top them off


1. In a medium pot, bring about 1 in. of water to a simmer. Put chocolate and butter in a medium heat resistant glass or metal bowl and set bowl over pot, being careful not to let bottom of bowl touch water. Heat until chocolate is almost completely melted; remove from heat, stir until smooth, and set aside.
2. With a mixer on medium speed, whisk egg whites and salt in a bowl until foamy. With mixer still on, slowly rain in sugar and whisk until soft peaks form.
3. Stir yolks into chocolate mixture until completely blended. Using a rubber spatula, gently fold in whites. Spoon mixture into 12 small freezer- and ovenproof coffee cups (4 oz. each). Cover each cup with plastic wrap and freeze until ready to serve, at least 2 hours and up to 1 week.

A Meat Loaf To Remember
Recipe By: Mary Brintnall
Serving Size: 6
Categories: Main Dishes

2 eggs
1/2 cup milk
2 tablespoons dried onion soup mix just as it comes from the envelope
¼ cup parsley minced
1 teaspoon salt
fresh ground pepper to taste
1/2 teaspoon Grey Poupon mustard
1 cup (about 2 slices) soft bread crumbs
1 pound ground beef, lean
1/2 pound ground pork
1/2 pound ground veal
1 teaspoon Worcestershire sauce

In medium mixing bowl, beat eggs slightly. Add milk, onion soup mix, parsley, salt, pepper, mustard, Worcestershire sauce and soft bread crumbs. Let soak for about 5 minutes to soak bread. Add meat and mix thoroughly. Shape into loaf about 8" x 4" x 3" in a shallow pan or loaf pan. Bake 50 minutes at 350F.

"Inspired by a recipe from The Congressional Club Cookbook of 1970."

NOTES : You can also prepare individual mini loafs in muffin tin. Because they are smaller they will take less time to cook so check them for doneness after about 40 minutes.

Shrimp Gazpacho Shooters

Recipe By: Mary Brintnall
Serving Size: 48 shots

48 medium/large shrimp cleaned & shelled left whole
(Set aside)
1 pound medium/large shrimp cut 1/2" pieces
1 small onion chopped
4 green onions chopped
1 large English cucumber peeled and diced
6 Roma tomatoes diced
4 ripe avocados diced
1 bunch cilantro chopped
1/2 bunch dill chopped fine
4 limes juiced
4 Tablespoons catchup
2 quarts clamato juice
1 Habanera chili or 2 Serrano chilies blended into 1 qt. juice

Combine all ingredients except whole shelled shrimp.
Add salt & pepper to taste.
Add Tabasco to taste.
Chill and serve in tall shot glasses. Garnish with 1 whole shrimp in each glass.
Extra soup can be served separately with garnish of cilantro and a squeeze of lime.

Creamy Tomato Soup

Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 4 to 6 servings (about 7 cups)

4 tablespoons unsalted butter
1 slice bacon, finely chopped
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, finely chopped
5 tablespoons all-purpose flour
4 1/2 cups low-sodium chicken broth
1 (28-ounce) can whole, peeled tomatoes
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.

Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth. Poor the tomatoes into a bowl and crush with your hands. Poor crushed tomatoes into the pan. Bring to a boil while whisking constantly. Wrap the parsley sprigs, thyme, and bay leaf together in cheese cloth and tie into a bundle with a piece of kitchen twine and add to the pot. Tie other end of twine to pot handle. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. (Be sure to put lid on and use a dish towel over the lid to prevent it from exploding from heat). Return the puree to the pot and reheat over medium heat.
Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
*Top with crumbled bacon and some fresh grated Parmesan cheese. Make grilled cheese sandwiches and cut them into small cubes to use like croutons on top of soup.