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Friday Anne Keyes | Entree’s (Main Course)
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Entree’s (Main Course)

  • This is my interpretation of the classic as a salad that I served at the Backstage Restaurant in New Hope, PA, and several other place after that... including dinner at home. ...

  • OK... I got like 57 different spelling for this, but this is the one in my head, and besides, Emeril spells it this way too....

  • This is the Caesar Salad I served at the Backstage Restaurant, and probably other places over the years, prepared in the kitchen, and with a basic Caesar Salad Dressing... Recipe link is down below....

  • Yep, a Cheese Steak. I was officially born in Philly and hang out there a lot, but this here is the Philly Suburbs version of a Cheese Steak. This s how we did 'em at the Pickle's and the Backstage...

  • This is the Chef Salad I served at the Backstage Restaurant in New Hope, PA, and is pretty much standard fair. Serve with choice of dressing and maybe a nice roll....

  • This is my adaptation of a Chicken Croquette recipe on Cooks.com; I do fancy myself, unabashedly, a bit of a Chicken Croquette connoisseur....

  • Another take on a Chicken Croquette recipe from the fine folks at Food. The base of this recipe can serve a variety of meats and seafood, and veggies, but of course, my favorite is Chicken... which u...

  • This recipe, or one matching it very very closely, appears elsewhere on here; as far as I remember, this was the update version after a few lessons learned during distribution... My 1980's Bulk Cu...

  • This is another bulk recipe I developed for Baby Watson. The spice measurements seem a little heavy-handed to me now, but when I developed these recipes, first me as the Executive Chef and Cook, I wa...

  • I made several versions of this classic (I think), with slightly different sauces, and with different spellings... I think this is the correct spelling for the dish - Crepes le Soir, but I've see it s...