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Recipes
EGGPLANT PARMESAN
By gaster16
Peel eggplant, cut into very thin slices
- 2 eggplants
- 1/2 cup flour
- 1-2 eggs slightly beaten add 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup olive oil
- 2 ounces Parmesan
- 1 lb. shredded mozzarella cheese
- Tomato sauce
APPLE PIE 1963
By gaster16
Melt caramels with evaporated milk over boiling water, stirring occasionally
- Filling:
- 1/2 lb. (28) caramels
- 1/2 cup evaporated milk or light cream
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1-1/2 teaspoons salt
- 1/2 cup butter
- 1/4 cup cooking oil
- 1 egg
- 1/4 cup cold water
- 6 cups pared sliced apples
- 1 cup sugar
- 1/3 cup all-purpose flour
- 2 teaspoons lemon rind
- 2-4 tablespoons lemon juice
- 1/3 cup chopped walnuts
- Cream Cheese Topping:
- 8 oz. package cream cheese
- 1 egg
- 1/3 cup sugar
DIPPING SAUCE
By gaster16
Combine all ingredients and blend well
- 1/2 cup dark soy sauce
- 1/2 cup white vinegar
- 2 tablespoons sesame oil
- 4 tablespoons minced fresh ginger
- 2 tablespoons minced garlic
- 1 teaspoon sugar
POPCORN SUGARED
By gaster16
Heat oil in a 4-5 quart pan over medium heat until hot
- 3-4 tablespoons vegetable oil
- 1/2 cup unpopped popcorn
- 3 tablespoons granulated sugar
BANANA NUT MUFFINS
By gaster16
Preheat oven to 400 degrees
- 1-1/2 cups all purpose flour
- 1 cup chopped walnuts
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 ripe bananas, mashed
- 3/4 cup milk
- 5 tablespoons melted butter
- 1 egg
- Cinnamon sugar (optional)
HOT AND SOUR SOUP
By gaster16
Put mushrooms in small bowl and cover with boiling water
- Chinese Chicken Stock:
- 4 dried Chinese mushrooms (such as wood ears or cloud ears)
- 2 tablespoons canola oil
- 1 ” piece fresh ginger peeled and grated
- 1 tablespoons red chile paste
- 1/2 cup canned bamboo shoots sliced
- 1/4 cup barbecued pork shredded
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- Pinch sugar
- 2 quarts Chinese Chicken stock
- 3 tablespoons cornstarch mixed with 1/4 cup water
- 1 large egg lightly beaten
- chopped green onions
- 1 whole chicken
- 1 bunch green onions halved
- 4 garlic cloves smashed
- 3 ” piece fresh ginger whacked open with the flat side of a knife
- 1 onion halved
- 1 teaspoon whole white peppercorns
- 3 About 3 quarts cold water
STIR-FRIED BEEF WITH LIME JUICE AND SHERRY VINAIGRETTE
By gaster16
Beef: Mix oil, garlic and sugar in 13x9x2” dish
- Beef:
- 2 tablespoons vegetable oil
- 4 garlic cloves minced
- 1 teaspoon sugar
- 2 lb. tenderloin cut into 1” cubes
- Vinaigrette:
- 2 tablespoons rice vinegar
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 1-1/2 teaspoons Thai fish sauce
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 2 onion halved thinly sliced
- 4 green onions cut into 1” pieces
- 2 tablespoons butter
- 1/4 cup fresh lime juice
PORK CHINATOWN RED-COOKED TREASURES
By gaster16
In a 1-gallon plastic bag, combine all ingredients and mix well
- 2 boneless pork loin, cut into 3/4" cubes
- 2 tablespoons brown sugar
- 2 tablespoons Hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoons Worcestershire sauce
- 1 tablespoon toasted sesame seed oil
- 1 shallot, chopped
- 2 teaspoons five-spice powder
- 2 teaspoon grated ginger root
- 2 cloves garlic, minced
CRAB CAKES WITH LEMON DILL SAUCE
By gaster16
LEMON DILL SAUCE: Combine all the ingredients in a bowl and stir well
- LEMON DILL SAUCE:
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons chopped fresh dill leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 garlic clove minced
- CRAB CAKES: 3 tablespoons butter
- 1 green onion finely chopped
- 2 tablespoons finely chopped red bell pepper
- 1 garlic clove minced
- 3 tablespoons heavy cream
- 1 tablespoon dijon mustard
- 1 egg
- 1/2 teaspoon minced fresh parsley
- cayenne pepper
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 lb. crabmeat,
- 2 tablespoons vegetable oil
GIRL OF SAMMICH FRESH PESTO SUB
By gaster16
Combine relish ingredients except for olive oil in a blender, puree until smooth
- Relish:
- 1 whole roasted red pepper
- 1 clove garlic peeled
- 1 tablespoon dried basil
- 2 tablespoons fresh flat leaf Italian parsley
- 2 tablespoons chopped red onion
- 1 teaspoon sugar
- Coarse salt and cracked black pepper to taste
- 2 tablespoons extra-virgin olive oil
- Sammich:
- 4 sub rolls
- 16 slices provolone
- 16 slices Genoa salami
- 16 slices mortdella
- 6 slices ripe yellow and red tomatoes, thinly sliced red onion to taste
- Shredded lettuce to taste
- Peppers to taste hot or sweet