101 chec recipes

Old-world apple strudel with dough stretched by hand until paper-thin, wrapped around cinnamon-spiced MacIntosh apples. The real from-scratch method, no phyllo, with bread crumbs to keep it crisp.

Caesar salad is delicious and can successfully be combined with such accompaniments as grilled chicken, steak, and shrimp. Here's the recipe I use.

Create two fillings and stuff shells or roll into manicotti tubes. Delicious and fairly easy to do!

Chef Andrew Berman's Potato-Horseradish Soup recipe

Chinese Chews are old-fashioned date and nut bar cookies baked low and slow, then cut into squares and rolled in granulated sugar. Chewy, dense, and butter-free.

Fruity chews are homemade fruit gummies made with just 2 ingredients: fruit juice and unflavored gelatin. A healthy, low-fat, sugar-free alternative to store-bought gummy snacks.

Mexican chef's salad with seared chicken, kidney beans, cheddar, avocado, and crushed tortilla chips tossed in Thousand Island and picante sauce. Warm meets cool in one bowl.

No-bake Oriental chews made with toasted chow mein noodles and coconut mixed into melted chocolate and butterscotch chips with slivered almonds. Crunchy, chewy, and sweet, these set on wax paper in minutes.

Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe.

Raspberry chews layer buttery shortbread, seedless raspberry jam, coconut, and almond meringue into chewy bar cookies. A vintage bar cookie that's equal parts soft and crunchy.

Veal Oscar stacks crisp breaded veal cutlets with tender asparagus, sweet crabmeat and a velvety homemade hollandaise. The classic steakhouse showpiece, and more doable at home than you'd think.

Cherry fruit chews are a vintage Bisquick bar studded with maraschino cherries, dates, and walnuts. Seven ingredients, one bowl, baked in a 9x13 pan. Yields four dozen retro holiday bites.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

NOTE: The flavor of this dish depends on the flavor of the Kimchee.

Chewy fruit bars packed with apricots, raisins, and crushed pineapple, then dusted with powdered sugar or spread with frosting.

Chewy brown sugar drop cookies loaded with crushed Special K cereal and chopped walnuts. This retro recipe makes 5 dozen crispy-edged, buttery little bites that vanish fast.