Sharmd's profile page
Recipes
Chocolate Chip Cake (Judy Hollis)
By Sharmd
Combine first four ingredients and mix for five minutes
- MISSING!!!
RIGATONI CON SALSICCIA
By Sharmd
With a fork, make holes in each sausage
- 1 LB ITALIAN LINK SAUSAGE
- LIGHT CREAM
- 1 CUP WHITE WINE
- 1 CUP PEAS
- 1/2 LARGE ONION, CHOPPED
- 1 LB RIGATONI
- 8 OZ MUSHROOMS, SLICED
- 8 QTS SALTED BOILING WATER
- 1 CUP FRESH BASIL, CHOPPED
- 2-3 SLICED PROSCUITTO, CHOPPED
- EXTRA VIRGIN OLIVE OIL
- 2 CUPS SAN MARSANO TOMATOES
EGGPLANT CAVIAR
By Sharmd
PER TBSP : 32 CALORIES, 3 GRAMS FAT, NO CHOLESTEROL
- 1 medium size eggplant
- 1/2 cup walnut pieces
- 1/4 cup minced onion
- 1/4 cup minced parsley
- 1 garlic clove, minced
- 1/2 chili pepper, minced
- 1/2 tsp salt
- Freshly ground pepper
- 2 TBSP olive oil
- 1 TBSP lemon juice
Boiled Peanuts
By Sharmd
Put the salt, vinegar and 1 gallon water in a big pot
- 1/4 cup kosher salt
- 1/4 cup cider vinegar
- 1 tbsp Old Bay seasoning
- 2 star anise
- 1 pound raw, green peanuts in the shell
MACARONI AND CHEESE
By Sharmd
Make a roux of flour and butter
- 4 tbsp flour
- 4 tbsp butter
- 2 cups milk, brought to room temp. in microwave
- 1 1/2 cups cheese – cheddar or combination
- 8 oz cooked macaroni
- breadcrumbs
Chinese Chicken, Broccoli and Walnuts
By Sharmd
In a wok or skillet, heat 2 tbsp oil
- CHICKEN:
- 1 EGG WHITE
- 1 TBSP SOY SAUCE
- 1 TSP CORNSTARCH
- 1/4 TSP GROUND GINGER OR 1 TSP FRESH
- 1 LB CHICKEN IN 1/4 “ STRIPS
- Mix all ingredients except chicken in a bowl. Add chicken and coat thoroughly. Set aside.
- SAUCE:
- 1/4 CUP SOY SAUCE
- 1/4 DRY SHERRY
- 1/2 TSP GROUND OR 2 TSP FRESH GINGER
- 1 1/2 TSP CORN STARCH
- 1 TSP VEG OR PEANUT OIL
- Mix all ingredients n a small bowl. Set aside.
- TO FINISH:
- 4 TBSP OIL
- 4 CUPS BROCCOLI TOPS
- 1 CUP TOASTED WALNUTS
- 1/4 CUP SCALLIONS, SLICED
Bircher Mueslix (Shangrli-La Guilin)
By Sharmd
30 portions Chef Walter 2008-Mar
- 1.2 kg Apple in Whole
- 20 ml Lemon juice
- 120 g Oak flakes fine
- 150 g Hazelnuts, ground, lightly toasted
- 120 g Sugar honey ?
- 200 g Yogurt nature
- 100 g Raisins - other dried fruit finely chopped
- 150 ml Milk
- 200 ml Cream 35%
- Fresh berries and orange fillets for garnish
Salad Dressing
By Sharmd
mix
- 1/4 cup Greek yogurt
- 1/4 cup olive oil
- 1 clove garlic, minced
- juice of 1/2 lemon
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- salt and pepper to taste
"The Best Cake" (Sandy's Dumpcake)
By Sharmd
Cake: Mix well by hand and Bake @ 350 for 35-40 minurtes or until done Frosting: Beat until creamy or fluffy
- Cake:
- 2 cups sugar
- 2 cups plain flour (I sifted it)
- 2 tsp baking soda
- 2 Eggs
- 1 Large Can Crushed Pineapple with Juice (no oil in this one)_
- 1 Cups Nuts - I used walnuts
- 1 C coconut (not original but I added it)
- Cream Cheese Frosting:
- 1 8 oz. pkg cream cheese softened
- 1 tsp. vanilla
- 2 - to 3 C sifted conf. sugar (depends how stiff you want it)
- 1 stick buttor or marg. (i use butter)
FIREBIRD’S TORTILLA SLAW
By Sharmd
Mix all of the ingredients together EXCEPT the oil in a blender or food processor
- SLAW:
- 1 TBSP FRESH CILANTRO
- 1/4 CUP TOASTED PUMPKIN SEEDS
- 4 CUPS COLESLAW READY VEGETABLES – GREEN, RED, AND NAPA CABBAGE, CARROTS, SCALLIONS
- TORTILLA:
- 9 6” CORN TORTILLA CUT INTO JULIENNE STRIPS
- OIL FOR DEEP FRYING
- Fry until crispy – about one minute. Drain.
- CILANTRO LIME VINAIGRETTE DRESSING:
- 1 OZ LIME JUICE
- 1/2 TSP PEPPER
- 1 OZ CIDER VINEGAR
- 1/4 CUP CILANTRO (FRESH)
- 11/2 TBSP HONEY
- 1/4 CUP OLIVE OIL
- 1/2 TBSP CHOPPED GARLIC
- 1/4 CUP VEGETABLE OIL
- 1/2 TSP SALT