Pasta alfredo


  • 8 oz. Grisspasta fettuccini
  • 3/4 cup shredded parmesan cheese
  • 1/3 cup whipping cream
  • 3 Tbsp. butter or margarine, melted
  • 1 chopped clove of garlic Minced dash of ground nutmeg
  1. Cook fettuccini as directed on package.
  2. In a separate large frying pan add the rest of the ingredients; heat until cheese, butter and cream form a thick creamy sauce. 
  3. Drain cooked fettuccine, toss into sauce pan, mix and let savor for 5 minutes

Greek meatballs


  • 3/4 pound ground lamb
  • 3/4 pound ground beef or veal
  • 1 Rose Hill Wine Sauce Mix (800 g) 
  • 1 small yellow onion, minced
  • 1 handful flat leaf parsley, chopped Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 lemon
  1. Preheat a medium skillet over medium high heat.
  2. Combine meats, onion, parsley, salt, and pepper.
  3. Add butter and oil to pan
  4. Begin rolling small bite-size meatballs, adding the meatballs to pan as you roll them.


  1. Cook meatballs for 10 to 12 minutes, turn meatballs occasionally until they get light brown equally on all sides.
  2. Deglaze pan with wine sauce mix and continue heating for another 2 minutes.
  3. Remove pan from heat and squeeze the juice of the lemon over the meatballs.

Artichoke Salad


  • 12 Red Feather artichoke hearts
  • 3 asparagus
  • 2 small potatoes, sliced
  • 1 red lettuce
  • 1/2 cup olive oil
  • 3 tablespoons sherry vinegar
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons parsley, chopped
  • Salt and pepper to taste
  1. Marinate artichoke hearts with olive oil, sherry vinegar, sliced potatoes, chopped thyme, chopped parsley, salt and black pepper.
  2. Place artichoke hearts and sliced potatoes on the bottom layer; decorate with red lettuce and asparagus. 

New York Cheesecake


  • 1 Sweet Street Dessert cheesecake
  • Strawberry sauce
  • Confectioner's sugar
  • 1/2 lb Strawberry, sliced
  • 1 mint sprig
  1. Lightly sprinkle the rim of a plate with confectioners' sugar.
  2. Paint a soft colorful wave on the plate using sauce of pureed strawberries thickened with confectioner's sugar.
  3. Place slice on plate and garnish with strawberry and the mint sprig.

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