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Recipes
FENNEL, CUCUMBER, RED PEPPER SLAW
By Sharmd
COMBINE ALL INGREDIENTS AND CHILL
- LEMON THYME VINAIGRETTE:
- 1 BULB FENNEL, SHAVED THIN
- 1 CUCUMBER, JULIENNED
- 1 RED PEPPER, JULIENNED
- 1/4 CUP LEMON THYME VINAIGRETTE (see recipe)
- 1 TBSP ITALIAN PARSLEY, CHOPPED
- SALT AND PEPPER
- 3/4 CUP EXTRA VIRGIN OLIVE OIL
- 1/4 CUP LEMON JUICE
- 1/4 TSP CHOPPED FRESH THYME
- 1/4 TSP CHOPPED SHALLOTS
- S& P
- WHISK ALL INGREDIENTS TOGETHER
BLINTZ SOUFFLE
By Sharmd
Use DEEP METAL TINS. Pour ¼ STICK MELTED BUTTER into bottom of pan Place BLINTZES in pan Poour egg mixtur...
- FOR EACH DOZEN FROZEN BLINTZES
- 3 EGGS
- 1 PINT SOUR CREAM
- Beat together.
- Add 1/2 CUP ORANGE JUICE
- Add 1/2 CUP SUGAR
HONEY CINNAMON SWEET POTATOES
By Sharmd
Peel and cut potatoes into 1 “ cubes Drizzle oil, honey , cinnamon, and S&P over potatoes PAM cookie sheet/
- 3 normal size sweet potatoes
- 1/4 cup honey
- 1 1/2 tsp cinnamon
- 1/4 cup olive oil
- S&P
- Roasting pan
Solanka
By Sharmd
mix
- 300 gr liellopu gaļa (beef)
- 1/2 liter tomato paste
- 4 potatoes
- 1 carrot
- doktordesa
- marinēti gurķīši
- olīvas
- sāls
- pipari
- lauru lpas
- cukurs
- vegeta
CALIFORNIA SALAD FROM JANICE
By Sharmd
mix
- SALAD:
- 1/2 BAG SPINACH
- 1 HEAD RED LEAF LETTUCE
- 1 AVOCADO, SLICED
- 1 RED ONION, SLICED
- 8 OZ SHREDDED MONTEREY JACK CHEESE
- 1 CAN MANDARIN ORANGES, DRAINED-SAVE LIQUID FOR DRESSING
- 3 HARD BOILED EGGS, SLICED
- 1 CUP RIED CRANBERRIES
- 1 CUP SLIVERED ALMONDS, TOASTED
- DRESSING:
- 1/2 CUP RICE VINEGAR
- 1/4 CUP OIL
- 1/8 CUP RESERVED ORANGE JUICE
- 1 TSP CURRY POWDER
- 1 TSP SUGAR
- S & P TO TASTE
Kung Pao Chicken
By Sharmd
From cooking class in China - Chun yi
- Here’s Her Recipe for Gongbao Jiding:
- 100 g chicken breast, diced in small cubes
- 30 g deep-fried peanuts
- Seasoning:
- 1.5 tsp minced garlic
- 1.5 tsp minced ginger
- 1 green onion, cut into sections
- 3/4 of a dried Asian chili pepper (Mexican chili peppers don’t have the same taste), crumbled into sections; leaving the seeds in will make the dish even spicier
- 1/2 tsp Sichuan peppercorns
- Marinade:
- 1/2 tsp rice cooking wine
- 1 tsp soy sauce
- 1 tsp corn starch
- Sauce:
- 1/4 tsp salt
- 1.5 tsp sugar
- 1/2 tsp corn starch
- 2 tsp soy sauce
- 1 tsp rice cooking wine
- 1.5 tsp rice vinegar
- 3 tbsp water
CHICKEN & SCALLION ROLLS
By Sharmd
2 SKINNED BONED CHICKEN BREASTS, HALVED, FLATTENED TO 1/8” 4 SCALLIONS, PLACED ON CENTER OF EACH CHICKEN ...
- 2 chicken breasts
- 4 scallions
- 1/4 cup soy sauce
- 2 tbso rice wine vinegar
CRABMEAT PIZZA DIP
By Sharmd
APPETIZER
- 8 OZ CREAM CHEESE ROOM TEMPERATURE
- 1 CUP SOUR CREAM
- 2 TBSP MAYONNNAISE
- 2 TBSP LEMON JUICE
- 1 TSP WORCESTERSHIRE SAUCE
- 1 TSP SUGAR
- 1 SMALL ONION, FINELY CHOPPED
CORN SOUFFLE
By Sharmd
MELT BUTTER IN 9X13 PAN IN LARGE BOWL, MIX TOGETHER CANS OF CORN MIX IN SOUR CREAM MIX IN JIFFY MIX
- 1 STICK BUTTER
- REG CAN OF CORN
- REG CAN CREAMED CORN
- 1 BOX JIFFY CORN MUFFIN MIX
STRAWBERRY CRISP WITH PINE NUT TOPPING
By Sharmd
Toss strawberries, lemon juice, sugar and cornstarch together
- 6 cups quartered strawberries (~2boxes)
- Juice of 1/2 lemon
- 1 TBL sugar
- 2 tsp cornstarch
- 2/3 cup brown sugar
- 5 TBL cold butter
- 1/2 cup rolled oats
- 1/2 cup flour
- 1/2 cup pine nuts
- 1/2 tsp cinnamon
- dash of salt
- (1/2 tsp almond extract – optional)