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Recipes
Sugar Snap Peas with Marjoram
By Hester
Mayo Clinic Cook Book
- 2 tsp. olive oil
- 3/4 lb. sugar snap peas, trimmed of stems and strings
- 1/2 tsp. dried marjoram
- 1 tsp. fresh lemon juice
- 1/4 tsp. grated lemon zest
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
Fat Free Thai Salad Dressing
By Hester
Pour the lime juice and fish sauce in a small bowl
- 1/4 cup of lime juice, freshly squeezed
- 2 tablespoons fish sauce
- 2-5 thai chilis* or jalapenos or jarred hot ground chili paste (which will tint your otherwise lightly colored sauce a pretty red - see the pic)
- 10 garlic cloves (from a jar is just fine)
Sweet and Hot Garlic Sauce
By Hester
In a saucepan, comine the sugar, water, vinegar, garlic and salt
- 1 cup unbleached cane sugar
- 1/2 cup water
- 1/2 cup white vinegar
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1 tablespoon hot chili sauce (you can find this at any asian market, usually it's the korean brand with the bright green top.
Chicken Tarragon (Clay cooker) Recipe
By Hester
Pre-soak both top and bottom of a large clay cooker in water for at least 15 minutes
- 1 frying chicken, cut in half or quarters
- 1/2 cup chicken broth
- Juice of 1 fresh lemon (about 2 Tablespoons)
- 1 Tablespoon tarragon vinegar (may substitute champagne vinegar or white wine vinegar)
- 1 teaspoon dried tarragon leaves
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Hungarian sweet paprika
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 Tablespoon all-purpose flour
copycat earl's santa fe chicken salad & peanut lime vinaigrette
By Hester
CAJUN CHICKEN: Rub chicken breasts all over with vegetable oil; sprinkle chili powder liberally on both sides
- CAJUN CHICKEN:
- 2 whole chicken breasts cut in half
- vegetable oil
- favourite chili powder
- PEANUT LIME VINAIGRETTE:
- 1/4 cup each: fresh peanuts, vegetable or peanut oil and fresh lime juice (2 limes)
- 1/2 Tbl peanut butter
- 1 tsp each sugar and soy sauce
- 1 small clove garlic, pressed or finely chopped
- 2 Tbl lime zest (2 limes)
- SALAD:
- 1 cup fresh dates, chopped into 1/4" pieces
- 2 small corn tortillas*
- vegetable oil for deep frying
- 7-8 cups each mixed greens and chopped Romaine lettuce
- 1 cob corn (or 3/4 cup corn kernels)
- vegetable oil
- 14 oz can (398 ml) black beans, well rinsed and well drained
- 1 avocado
- 3/4 cup feta cheese
- 1/4 cup chopped roasted peanuts
Swamp Water
By Hester
Make the eggs: Bring 6 cups of water to a boil and add the tapioca pearls
- 1/2 cup small tapioca pearls
- food coloring
- 4 Tbsp. sugar
- 8 gummy fish
- seltzer water
- lemonade
- 8 gummy worms
Shrimp Stir Fry
By Hester
1.Combine water and rice in a small saucepan
- 1 1/2 cups water
- 1 cup instant brown rice
- 2 tablespoons hoisin sauce (see Tips)
- 4 teaspoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 4 teaspoons canola oil, divided
- 2 large eggs, lightly beaten
- 8 ounces peeled and deveined raw small shrimp (51-60 per pound; see Tips)
- 2 tablespoons minced fresh ginger
- 4 cups stringless snap peas (12 ounces)
- 1 medium red bell pepper, cut into 1/2-inch pieces
- 2 medium carrots, halved lengthwise and thinly sliced
- 4 scallions, chopped
Tuna Fish Cakes
By Hester
Mix all ingredients. Refrigerate 10 min
- 2 cans (170 g each)white tuna in water, drained, flaked
- 1 pkg. (120 g)Stove Top Stuffing Mix for Chicken
- 3/4 cup water
- 1 cup Kraft Mozza-Cheddar Shredded Cheese
- 1 carrot, shredded
- 1/4 cup Miracle Whip Original Spread
- 2 Tbsp. sweet pickle relish
Butter Chicken.....Restaurant style.
By Hester
A quick and easy way to make restaurant style butter chicken at home
- To marinate:
- Chicken: 1/2 kg.
- Yogurt: 1/2 to 1 cup (it should cover the chicken).
- Black Pepper: 1/2 tsp.
- Garam masala: 1/2 tsp.
- Salt.
- Mix all together and marinate overnight or at least 3 to 4 hours if you are in a hurry.
- INGREDIENTS:
- Onion: 2
- Ginger garlic paste 1 1/2 tsp.
- Tomato sauce: 3 to 4 tbsp.
- Red chilly powder: 2 tsp, heaped (use Kashmiri chilly as it has less heat)
- Water: 1/4 cup.
- Fresh cream: 1/4 cup.(I use amul low fat cream).
- Dried Fenugreek leaves: 1 tsp.
- Coriander leaves: 2 or 3 springs, chopped.
Chili espresso Ribs
By Hester
PULSE garlic with 2 tbsp chili powder, balsamic vinegar, 2 tbsp brown sugar, cayenne and salt in a food processor ...
- 8 garlic cloves
- 1/4 cup chili powder, divided
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1 tsp cayenne powder, optional
- 1 tsp salt
- 4 racks pork back ribs, about 1.5 kg, each cut in half
- 2 bottles beer, 341 mL each, preferably pale ale
- 1 cup cider vinegar
- 1 cup brown sugar
- 1/4 cup instant coffee granules
- 2 tbsp chili-garlic or hot sauce
- Chatelaine
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- Chili-espresso grilled ribs
- PREP 15 MIN TOTAL 1 HOUR 10 MIN
- PLUS CHILLING TIME SERVES 8