Favorite Recipes

[Thomas Promise]

Warm Cherry Tomato Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 tablespoons extra-virgin olive oil, 2 turns of the pan

4 cloves garlic, chopped

2 pints cherry tomatoes, rinsed and stems removed

6 scallions, sliced on an angle

2 tablespoons red wine vinegar, a generous splash

Salt and pepper

1/2 cup coarsely chopped flat-leaf parsley

 

Heat a medium skillet over medium high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve

[Dennis143]

http://www.aarpmagazine.org/food/Articles/...-ca_turkey.html

 

Chinese American Thanksgiving Turkey

 

By Arthur Boehm, November-December 2003

 

 

Adapted from Easy Family Recipes from a Chinese-American Childhood by Ken Hom (Knopf, 1997)

[Thomas Promise]

This is a great recipe for these coming cold winter days.

 

All-American Chili

 

 

 

6 ounces hot Italian sausage

2 cups chopped onion

1 cup chopped green bell pepper

8 garlic cloves, minced

1 pound ground sirloin

1 jalapeño pepper, chopped

2 tablespoons chili powder

2 tablespoons brown sugar

1 tablespoon ground cumin

3 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 bay leaves

1 1/4 cups Merlot or other fruity red wine

2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped

2 (15-ounce) cans kidney beans, drained

1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

 

Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

 

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

 

Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

 

 

[chef4u]

http://www.aarpmagazine.org/food/Articles/...-ca_turkey.html

 

Chinese American Thanksgiving Turkey

 

By Arthur Boehm, November-December 2003

 

 

Adapted from Easy Family Recipes from a Chinese-American Childhood by Ken Hom (Knopf, 1997)

169969[/snapback]

Dennis....made this recipe about five years ago when I lived in Southern California. Saw it in the LA Times. It is awesome!! A real East meets West type recipe. Because the turkey gets steam in the beginning, it develops such an unbelievable flavor and ever so moist and tender, yum - yum!! If you have the time to make this recipe you and your guest will talk about this until next year.

[bubbafred10]

I have to try out the Chinese American Thanksgiving Turkey. Thanks for posting it.

[pkfops]

Just bought a new Pei Mei book while in a SF Chinatown

bookstore this weekend.

 

It is titled "Pei Mei's Homestyle Cooking" and has

100 recipes.

 

Again, it is well illustrated and recipes are both in

Chinese & English.

 

Fun for both wife & husband.

 

"Happy Cooking", as that French guy says.

[hakkamike]

Just bought a new Pei Mei book while in a SF Chinatown

bookstore this weekend.

 

It is titled "Pei Mei's Homestyle Cooking" and has

100 recipes.

 

Again, it is well illustrated and recipes are both in

Chinese & English.

 

Fun for both wife & husband.

 

"Happy Cooking", as that French guy says.

171073[/snapback]

Here is a nice site that tells a little bit about Pei Mei and her books.

http://tigerberries.blogspot.com/2005/10/c...t-vi-julia.html

Edited November 23, 2005 by hakkamike (see edit history)

[Thomas Promise]

This cheesecake is to die for! All in all, it is fairly easy to make, just a little messy though. While it says to chill for 8 hours I have found that if you let it chill longer the flavors blend better!

 

 

 

 

 

 

 

 

 

 

 

German Chocolate Cheesecake

 

 

1 cup chocolate wafer crumbs

2 tablespoons sugar

3 tablespoons butter or margarine, melted

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar

1/4 cup cocoa

2 teaspoons vanilla extract

3 large eggs

1/3 cup evaporated milk

1/3 cup sugar

1/4 cup butter or margarine

1 large egg, lightly beaten

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

1/2 cup flaked coconut

 

Stir together first 3 ingredients; press into bottom of a 9-inch springform pan.

Bake at 325° for 10 minutes. Cool.

 

Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.

 

Bake at 350° for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.

 

Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.

[esun41]

My personal favorite before I tried 'COWS TAIL'

 

1 box Raisin Bran (Store brand is ok)

1 large tupperware bowl

1 quart 2% milk

1 large spoon

 

Mix Raisin Bran with milk in large bowl and enjoy

[esun41]

My Kung Pao recipe... (Lucy doesn't know!)

 

Kung Pao Chicken

Ingredients: One whole chicken breast (750 grams), bamboo shoots, water chestnuts, green onion, garlic, roasted peanuts, vegetable oil, a few dried red chili pods.

Spices: (1) Two teaspoon soy sauce, two teaspoon cooking wine, one teaspoon vegetable oil, and one teaspoon cornstarch. (2) Three tablespoon soy sauce, two tablespoon red vinegar, one tablespoon cooking wine, one teaspoon sugar, one teaspoon cornstarch solution

Procedure: 1) Cut chicken into bite size pieces. Marinate in (1). Blanch in hot oil. Drain and set aside.

2) Leave about two tablespoons of oil in the wok, add chili pods. Cook until they turn brown (not burnt). Add chicken and stir-fry quickly. Add water chestnut, bamboo shoots, green onion and garlic and mix well.

3) Add (2) and cook until sauce thickens

4) Pour onto a plate. Add sesame oil and peanuts and serve.

Edited November 27, 2005 by esun41 (see edit history)

[pkfops]

Quick & Easy

 

Asparagus Wrapped in Bacon

 

wrap asparagus tightly in thin sliced bacon, overlapping edges

 

pan fry until golden brown

[Guest ShaQuaNew]

BEER AND PORK RINDS

 

Ingredients

 

1. Beer

2. Pork Rinds

 

Open pork rinds and dump entire bag on coffee table. Open beer and sit on couch. Activate remote control. Enjoy

[LiandLarry]

BEER AND PORK RINDS

 

Ingredients

 

1. Beer

2. Pork Rinds

 

Open pork rinds and dump entire bag on coffee table. Open beer and sit on couch. Activate remote control. Enjoy

172230[/snapback]

I hope this recipe is with the spicy pork rinds, if not.............can I substitute???

 

Larry

Edited November 28, 2005 by LiandLarry (see edit history)

[Guest ShaQuaNew]

I hope this recipie is with the spicy pork rinds, if not.............can I substitute???

 

Larry

172239[/snapback]

Yes, indeed, but substitutions of sissy beer is not acceptable. Pork rinds must only be mixed with manly beer....

 

[chef4u]

My personal favorite before I tried 'COWS TAIL'

 

1 box Raisin Bran (Store brand is ok)

1 large tupperware bowl

1 quart 2% milk

1 large spoon

 

Mix Raisin Bran with milk in large bowl and enjoy

171813[/snapback]

This is a great recipe!! Just tried it for dinner...haha. I added slice banana. I needed extra potassium in my diet. Did not have my knife with me so I just tore it apart with my fingers.

Edited November 28, 2005 by chef4u (see edit history)