Recipes

A classic French country pâté of ground veal, boiled ham, pork butt, and chicken livers marinated 24 hours in brandy and port with herbs and spices, pressed into bacon-lined terrines and baked in a water bath.

Crescent roll crust pressed into a baking pan and topped with a savory ground beef and Ragu spaghetti sauce mixture, then finished with melted cheddar. Cut into squares to serve.

Classic pressed Cuban sandwich with shaved roasted pork, smoked ham, Swiss cheese, and dill pickles on buttered Cuban bread.

Layers of port-marinated, seared foie gras slices pressed into a terrine, chilled overnight, and served sliced with toast points, cornichons, and a reduced port wine syrup.

Peanut butter cookie balls baked in mini muffin tins with a mini Reese's cup pressed into the center while still hot.

pressed rice cakes

Quick meat and potatoes dinner — ground beef, mushroom soup, onion, egg and breadcrumbs pressed into a pie plate, baked and frosted with mashed potatoes and melted cheddar.