From Chef Larry Edwards at Casa de Cuisine

Chef Larry Edwards is an internationally acclaimed Chef and culinary writer and the author of the bestselling cookbooks "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals."

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FROM THE FOOD OF DOWNTON ABBEY!

If you're a true fan of Downton Abbey, you are aware of the dinner parties. Did you know that on the television show, when it comes to food, breakfast is shown just as much as the dinners? It's true and one of the favorite breakfast dishes to come out of Mrs. Patmore's kitchen are the patron pastry of England, the famed English Muffin! If you have never had a real English Muffin, you are in for one very special treat. These in no way resemble in taste or texture those things sold in markets. These have an almost angelic texture and an exterior with a very subtle and rather elegant crunch. The secret to a true English Muffin is they must be cooked on a griddle or in a pan. They are never to be baked. This is how you get those famous "nooks and crannies." Serve these with some sweet creamery butter and some honey or marmalade and totally enjoy your very own Downton Day! These are indeed rather simple to make at home and we will take you through each of the steps in the how-to pictures.

As always you can get the FREE recipe and how-to pictures for English Muffins from The Food of Downton Abbey @ http://on.fb.me/1OYy9KE

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As we begin the long goodbye to Downton Abbey, let us celebrate the show with something rich, sweet and delicious (just like the show itself).

While American's enjoy their pecan pie, during the Downton era one of the most popular pies to emerge from the kitchens was a luscious Maple Walnut Pie featuring one of the more popular British food staples of the day, English walnuts!

This is a very simple pie to make at home. You will need a pre-baked crust or you can use a crust we have featured before which is an Edwardian era pie crust and you can get the recipe and pictures at the link: http://on.fb.me/1KpcPsu

For best results in both taste and texture, you will want to use a pure maple syrup for this pie. If you use the gunk called "maple pancake syrup" the results will not only be disasterous but also quite unhealthy.

To get the FREE recipe for Maple Walnut Pie, go to the The Food of Downton Abbey @ http://on.fb.me/1YopvZS

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If you had any idea what the hell was in store bought ice cream, you would never again put a spoonful in your mouth and yes, I am also talking (writing) about Ben and Jerry's frozen trash (albeit they do have a great marketing department).

As I was reading about the nationwide recall of Blue Bell Ice Cream, a rather amusing thought crossed my mind. Maybe this is a sign. Maybe there is some divine intervention going on here. Maybe, just maybe, the majority of people will begin to come to their senses and realize that crap will harm you!

Here is a rather simple fact. Making homemade ice cream is one of the simplest tasks you will ever perform in your kitchen. Here is another fact: For about half of what you pay for a half gallon of processed crap called ice cream (which actually contains almost more air than natural ingredients), you can make the same amount at home. Yes, you save money and put less crap into your body. It is a damn win/win situation.

Of course when most people venture into the world of homemade ice cream, their first choices are the always yummy vanilla, chocolate and strawberry. This is a good start and once you have those nailed down, you can venture into the realm of specialty ice creams. Some of the favorite ice creams at Casa de Cuisine are Applewood Smoked Bacon Ice Cream, American Graffiti Vanilla Malt Ice Cream and Melted Milk Dud Ice Cream. Below you will find the links to our recipes for making these ice creams at home and the delicious pictures.

So the hell with Blue Bell. Recall the whole damn company! Make your own ice cream!

Applewood Smoked Bacon Ice Cream

American Graffiti Vanilla Malt Ice Cream

Melted Milk Dud Ice Cream

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With spring now upon us and the outdoor dining season of summer rapidly approaching, now is the time you should be thinking up what grub you're going to be gracing your grill with. Of course one of the favorite items to grill are hamburgers. After all, who doesn't love noshing of a freshly grilled hamburger? Well this year you can kick your burgers up a notch and do something very special, yet very simple. You can make scrumptious Teriyaki Burgers!

When it comes to burgers, you really shouldn't be cheap with the ground beef you use. Remember, this stuff is going into your body! At Fusion Asiana, the new venture from Chef Larry Edwards, the only ground beef used in any of their dishes is Angus beef. Yes, it does cost about one dollar more per pound but the difference in taste and texture from normal "cheap" ground beef is night-and-day.

All of the flavors in this Teriyaki Burger are cooked into the burger. With each and every bite your mouth brims with flavor. This burger does call for an ingredient called "teriyaki glaze." You can find this in the Asian section of most supermarkets.

So celebrate spring and the dawn of another grilling season with Chef Larry Edwards, author of the international bestselling cookbook "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," with us one of his classic burgers from Fusion Asiana: Teriyaki Burgers!

**You can now follow the Chef's latest venture called Fusion Asiana on Facebook and get FREE recipes and FREE how-to pictures with no ads or pop-ups. Simply go to Facebook and in the search box type "Fusion Asiana."**

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Now that spring is blossoming across the vastness of America, we are seeing the produce sections of supermarkets becoming vibrant with colors and among the colors are the various hues of berries. Nothing represents the coming warm months better than fresh berries. Berries which have been kissed by the rays of Mother Nature to give us the natural sweetness we have all been craving.

One of the more popular berries in America are the little red gems known as raspberries. Of course raspberries are known for the fragrance and flavor but they are also known for something else -- their color. When you make homemade Raspberry Cream Cheese, you will take full advantage of the raspberries and enjoy those advantages with every single bite.

Cream cheese spreads are quite popular in markets. Unfortunately these processed types of cream cheese spreads are loaded with chemicals (including fake raspberry flavoring and coloring). For about half the price you pay for the processed "stuff," you can make your own. Aside from saving money, you'll also be doing your body a favor by eating natural. Yes, making your own cream cheese spreads is indeed a win-win situation.

So celebrate spring and the bountiful gifts of Mother Nature with chef Larry Edwards, author of the international bestselling cookbook "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," with this fresh and vibrant Raspberry Cream Cheese!

As always, you can get the FREE recipe and how-to pictures at exm.nr/1CO0ufA

**You can now follow the Chef's latest venture called Fusion Asiana on Facebook and get FREE recipes and FREE how-to pictures with no ads or pop-ups. Simply go to Facebook and in the search box type "Fusion Asiana."**

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There is an adage which goes, "sometimes simple is best." This adage can ring quite true in many instances and especially with this dessert. Here in the great American Southwest we love our desserts. What we don't really care for are dessert recipes which you have to be Albert Eisenstein to understand. We want simple. We want delicious and we really don't want to wait to eat it!

Though parfait's used to be quite popular among those who frequent diner's and drive-in's, their popularity has dwindled in the past decade or so. Usually parfait's are made of layers of ice cream and a sauce or two. Quite good, albeit quite boring. At Casa de Cuisine we decided to bring the famed parfait back but we wanted it to be a little different. We wanted to layer flavors, as in the old way, but we also wanted to layer textures. The results of our culinary experimenting is this simple to make Crushed Oreo Cream Cheese and Sour Cherry Parfait.

The best way to crush Oreo cookies is to place them into a food processor. You don't want them to be too fine. As for the sour cherries, most markets carry very good organic ones in cans. Sour cherries are not really "sour," they are just not as sweet as regular cherries. Their flavor greatly accentuates the other ingredients in this parfait.

As always, we'll give you the FREE recipe and how-to pictures at exm.nr/1w3OOFM

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It doesn't matter if there is snow falling or the winter chill is making your bones creak, you can always enjoy the fresh flavors of the islands by simply escaping reality and venturing into your kitchen. Crank up the heat, take a sip of rum and prepare a dinner celebrating the natural beauty of the Mediterranean!

Luckily for those concerned about nutrition, the foods from the islands are among the healthiest you can put into your body. In most cases they contain very little fat and are pretty powerful when it comes to vitamins and minerals. Of course they are also quite delicious! In the case of this dish, Mediterranean Curry Scampi, we feature shrimp (low in fat) and curry powder (a spice blend loaded with nutrients). Even better with the hectic lifestyle most people lead these days, this is a quick dish to prepare at home.

To make this dish even healthier, it is not served over pasta or rice, as are most scampi dishes. This one is served over a bed of lightly cooked shredded zucchini!

Welcome to the islands and enjoy your dinner!

As always, we'll give you the FREE recipe and how-to pictures at exm.nr/1EgzlVN

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It is one of the most celebrated chocolate dishes in the world. The dessert menu at every five-star restaurant features at least one dish consisting of it. It has been featured in palaces all over the world. It is the Eden of every chocolate connoisseur. It's name symbolizes elegance. It is the epitome of gourmet. It is... Chocolate Ganache!

You would think a dish with such an historical reputation would be one of those specialties only an award-winning pastry chef could make. The fact of the matter is, it is very simple and almost impossible to screw-up. So, what really is a Chocolate Ganache? In the simplest of terms, it is melted chocolate mixed with cream and butter. What is the secret to the most famous chocolate dish in the world? The quality of the chocolate!

To make a Chocolate Ganache which can compete with the worlds best, all you really need is a dark chocolate with a cocoa index of 80%. Yes, it is a little costly but the results are worth every penny.

Are you still a little wary of trying your hand at making your own Chocolate Ganache. No need to worry because as usual, in the slideshow Chef Larry Edwards will take you through each of the steps.

As always, we'll give you the FREE recipe and how-to pictures at exm.nr/1ETMq47

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If you happen to be into Asian cooking and food, you can now follow the Chefs new venture called Fusion Asiana right here on Tumblr! And as always, the Chef gives you the FREE recipes and how-to pictures so you can make the dishes at home!

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It doesn't matter what time of the year it is, out here in the great American Southwest we grill no matter what the weather is. The reason we grill so much is the simple fact that grilled meats just taste better. Whether the meat is marinated or rubbed with spices, the heat of the grill caramelizes it and your flavors are much more pronounced. If you live in an area where outdoor grilling is not a year-round possibility, get yourself a grill pan or two!

Taos, New Mexico, is one of the more stunning cities in the Southwest. Aside from being an artistic haven, it also boasts some of the finest eateries in the region. We created this dish at Casa de Cuisine to pay homage to Taos. For the best in both taste and texture, you will want to use very thin slices of lean pork tenderloin. Though you will note in the recipe there are a few spices included in the marinade, this is not a "hot" dish. If you do want to make it hotter, you can use a Chipotle chili powder instead of the usual red chili powder.

We like to serve Taos Grilled Pork over a bed of Southwest Rice and surrounded by some sauteed shredded zucchini. It makes for a complete meal, especially when served with some homemade flour tortillas and a pitcher of freshly made Sangria.

As always, we'll share with you the FREE recipe and how-to pictures at exm.nr/1ApX0jI

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We live in a society of stress, anxiety and not enough time to get everything done in the course of a day. The work day is very seldom a scant eight hours. The commute time is wasted road time. You get home and you're mentally and physically tired. In today's lifestyle, you just don't have the time you would like to prepare a quality and healthy dinner.

When you take the facts noted above, you can see why so many people are opting for "fast food" (meaning those little dens of dietary nightmares). True, these dingy dives may satiate your hunger pangs but the fact-of-the-matter is, they are also taking quality years off your life. There is no need for this! With the right ingredients and the proper preparation, you can eat well, eat simply and quickly.

Sweet Chili Shrimp and Pasta is a perfect dinner for those on the go. It is rather nutritious, very tasty and only takes a few minutes from the pan to your eagerly hungry mouth. If, per chance, you're not a fan of pasta, you can also serve it over some steamed rice. If you want to eliminate carbs from your life, it is also wonderful when served over steamed spinach or kale.

As always, we'll give you the FREE recipe and how-to pictures at exm.nr/1zd77mZ

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Though you might not know it by the way people talk about Italian food, but the food from this country of great art is more than pasta. The food of Italy is actually one of the most classical. It is a cuisine which masterfully blends tastes and textures. It is a cuisine which demands freshness and for the most part, it is a cuisine which is quite healthy. Like its people, the food of Italy is indeed a treat to behold.

When we created this dish at Casa de Cuisine, we wanted to showcase Italy. We wanted to share the Italian way of blending the garden and the sea. We wanted to incorporate richness with freshness. We wanted to give our guests a truly memorable meal. We think we succeeded (and so do those who have dined on this entree).

This is a very simple to dish to prepare at home and it only takes a few minutes. There are no special ingredients needed. So go out and buy a nice Italian white wine (or a blush), prepare this entree and close your eyes and pretend you're vacationing in one of God's true wonders... Italy!

As always, we will give you the FREE recipe and how-to pictures at exm.nr/1LpC0eD

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One of the most famous flavor combinations to come out of the great American Southwest is the blending of citrus and peppers. These two distinctive flavors greatly compliment each other and as luck would have it, they are also both nutritional giants!

When we created this dish at Casa de Cuisine, our goal was a shrimp dish which would have the perfect touch of spice and would make your mouth take notice that you were indeed dining on something special. We achieved our goal and then boosted it with the addition of a classic seasoning mixture called Old Bay Seasoning (available at all markets). Of course the perfect accompaniment to these flavors are large succulent shrimp!

This is a very simple and quick dish to prepare at home. At Casa de Cuisine you can get Lemon Pepper Shrimp served either over pasta or grilled polenta!

As always, we'll give you the FREE recipe and how-to pictures at exm.nr/1CJP5us

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Though we have had a rather mild winter out here in the great American Southwest, the same cannot be said for other parts of the United States. Regardless of your snow-pack or chill-index, it is always nice to note that spring is just around the corner and what better way to prepare for warmer weather and more sunshine than enjoying the refreshing flavor of limes!

We love to prepare these cookies at Casa de Cuisine not only because they are simple but for the simple reason they taste so damn good. They go great with some of our refreshing homemade fruit sorbets. They are a perfect accompaniment to a pitcher of freshly made sangria for a patio brunch. If you want to be really elegant, they can also regally accompany a pot or two of fresh tea for your British style afternoon High Tea.

Because of the use of pine nuts, these are a little more pricey to make than most other cookies. You can, if necessary, substitute walnuts (or another soft nut) for the pine nuts. You will lose some of the richness and flavor of the cookie but you will also still have a wonderful treat to satiate your sweet-tooth.

As always, we'll give you the FREE recipe and how-to pictures at exm.nr/1vbTg4R

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When it come to the feelings of love, there is no country which can compare to the amore of Italy and the one region of Italy which epitomizes these feeling is the beauty of Tuscany. In this Examiner Valentine's Day exclusive, internationally renown chef and bestselling author of "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," Larry Edwards shares with us a lovely six-course dinner of love from Tuscany.

As with any wondrous Italian dinner, the first course must be bread and when it comes to the art of artisan breads, one of the worlds most popular is the famed Tuscan Bread. A rather easy bread to make at home, albeit is time consuming with the few rising periods involved. Our second course features one of the joys of the Tuscany area, tomatoes. Here we have fully ripened Roma tomatoes stuffed with tuna and Provolone cheese. Our third course is a creamy and rather hearty soup from the region simply called Tuscan Spinach Soup. Our fourth course is presented to compliment the fifth course and it is grilled polenta. The fifth course and our entree is a stunning Tuscan Meat Roll, featuring the full flavors of the Tuscany region. We will end our dinner of love with a classic Tuscan dessert, a Pear Tart.

As always, you can find each of the recipes for this Tuscan Valentine's Day dinner for FREE at exm.nr/1zu1zV0

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It is that time of the year again when the world turns red and cupid sharpens his arrows. It is the time of the year when love reigns supreme and boxes of cheap chocolates become a shopping staple of dense men whose idea of romance is sitting in front of the television in stained underwear while fondling the remote control. Yes, Valentine's Day is upon us!

One of the true unfortunate things about Valentine's Day is that many people celebrate with foods containing one of the most dangerous things you can put into your body: red food coloring! Why would you want to celebrate a day focusing on love by ruining your health? If you want to know some facts regarding red food coloring and its detrimental ways, simply do a Google check. Simple fact is, when you see the words "red food coloring or dye" in a recipe, run the other way and run fast!

With this Valentine's Day Angel Cake we get our red coloring the old fashioned way. We get it the way Mother Nature intended it and, we get it with a touch of nutrition. We use a raspberry puree! Simply puree the raspberries with a little honey (or water) and strain it through a fine sieve to remove the seeds.

As always, we'll give you the FREE recipe and how-to pictures at exm.nr/195JBD7

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If you have been reading the news, then you are aware that out here in the great American Southwest we are in the throes of a fourth year of drought. Instead of being down and feeling dry, we have a tendency to relish in whatever the spirits may throw our way. So, when you have an eternal spring, you might as well enjoy the dishes which accompany it and once such dish is Chipotle Shrimp with Wilted Balsamic Spinach.

Rather obvious we love our chili peppers in the Southwest and one of our favorites is known worldwide as chipotle. Chipotle isn't really a breed of pepper. It is a smoked jalapeno. After it is smoked it is either ground up into a powder, made into a sauce and reserved in a special adobo sauce. They can be quite hot and they are always delicious! Chipotle peppers are one of the few peppers which greatly enhance seafood, especially shrimp!

When you add the spinach to the pan, you might think you have too much. You don't! Spinach cooks down rather rapidly, so four cups of spinach leaves will actually end up cooking down to about one cup.

This is a very simple and quick dish to prepare at home and if you make it when you find shrimp on sale, it can also be quite economic!

As always, we will give you the FREE recipe and how-to pictures at exm.nr/1At8eVE