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    211 Recipes

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    Chef Todd's real name is Todd Fischer. He is a columnist in the Monterey Herald Newspaper and a chef de cuisine at Sticks at the Inn at Spanish Bay. This recipe was posted in the Monterey Herald 6-01-2011

    Recipe #457705

    This is a recipe that was published in our local paper in the "Dear Abby" Column and is one of her recipes. It sounds like a nice addition to a summer BBQ.

    Recipe #455856

    I found this recipe on a delightful blog titled "Chickens In The Road". I was searching for a clone for Hamburger Helper. This recipe was just what I was looking for.

    Recipe #454544

    I found this recipe on I like it because it is simple and fairly low in sodium.

    Recipe #427168

    This is a recipe from Epicurious Magazine. It was distributed by Scheid Vineyard. Scheid Vineyard recommends serving this recipe with Scheid Vineyards 2008 MVR

    Recipe #425960

    This recipe is from Epicurious Magazine, but was distributed by Scheid Vineyard. They suggest their 2007 Merlot as an accompaniment.

    Recipe #425959

    This is a bit different in that the prepared mussels are baked rather than steamed. I have not tried this yet, but plan to in the near future.

    Recipe #384689

    Published in the San Francisco Chronicle May 30, 2009.

    Recipe #375349

    I found this recipe in a package of Ocean Mist Artichokes from Costco. I have not made the recipe as yet, but I thought it sounded interesting enough to post. It's something a little different to do with artichokes. It is difficult to estimate the cooking time because the chokes are first steamed, then grilled. The cooking time listed is for the steaming process which is variable as is the grilling time. It seems like it would be a fun summertime side dish.

    Recipe #361305

    This is the "recipe" that a waiter performed tableside at a Spanish Bay restaurant in Pebble Beach several years ago. The measurements are very flexible. Egg substitute can be used for the raw egg.

    Recipe #333523

    I found this recipe while searching the internet for a lower calorie corn pudding. It was published in the Washington Post. It is the best lightened version that I have found so far. If you follow Weight Watchers, 1/4 recipe is 4 points, 1/6 recipe is 3 points and 1/8 recipe is 2 points. These point values came from the Ww site after I submitted the recipe. The original recipe called for 2 cups of corn. After cutting the kernels off of 3 good sized ears I had 2 1/2 cups. So, that is what I used. Also, the original recipe used sugar. I opted to substitute with Splenda. I was pretty happy with the results and will undoubtedly make it again. Any comments or suggestions would be greatly appreciated!

    Recipe #333519

    This is a recipe I found in a "Nubella.Com" newsletter. I have not tried it. But I feel it has potential.

    Recipe #326082

    I am always looking for quick cooking, easy chicken recipes. This one was found in a "Nubella" newsletter. I have not tried it as yet. But I like the ingredients. It would probably be really good with some garlic mashed potatoes or buttered noodles.

    Recipe #326062

    I recently found this recipe on the Food TV website and have not tried it yet. It is one of Emeril's recipes.

    Recipe #316952

    This recipe came from an old Sunset Magazine cookbook. I have no idea how Casanova became associated with it. However, it is extremely easy to prepare, requires very few ingredients and is rather impressive to serve.

    Recipe #278567

    I subscribe to the "Chef To Chef" newsletter and this is one of their recipes. I have not tried it yet. I hope you find it interesting.

    Recipe #231764

    This soup is served at The Ahwahnee Hotel In Yosemite National Park. Substitute the ale and cheddar of your choice if those mentioned are not available.

    Recipe #199425

    This recipe came from my trusty dusty old Better Homes and Gardens Cookie Cookbook that I relied upon heavily while my sons were growing up. This was one of their favorites.

    Recipe #93551

    The peanut butter filling makes these special. Kids and adults alike love them. They disappear before they are cold. Great with a big glass of milk! I would make the dough and freeze it until needed. The recipe came from an old, well used Better Homes and Gardens cookbook that was my cookie bible while the boys were growing up.

    Recipe #93550

    I was searching for a typical O'brien Potato recipe on Zaar and couldn't find one. This one was found on the Food Network website.

    Recipe #85502

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