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Recipes
Chinese Beef Stir Fry
By Joschef
Instructions Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth
- 3 tsp cornstarch / corn flour*
- 2 tbsp + 1/2 cup water, separated
- 2 tbsp soy sauce (Note 2)*
- 1 tbsp oyster sauce*
- 2 tbsp Chinese cooking wine or dry sherry (Note 3)*
- 1 tsp white sugar*
- 1/2 tsp sesame oil (optional)*
- Dash of black pepper*
- 2 tbsp peanut oil
- 1 garlic clove, crushed
- 7 oz / 200 g beef, good quality, thinly sliced (Note 4)
- 1/2 small onion, sliced (yellow, brown or white)
- 1/2 red bell pepper / capsicum, sliced
- 1 small carrot, halved lengthwise and sliced thinly on the diagonal
- 3 baby pak choy / bok choy, quartered lengthwise
- 2 stems scallion / shallots, cut into 1.5"/3cm pieces
- Steamed white rice
- Sesame seeds (optional)
- Fresh cilantro / coriander (optional)
Lemon Garlic Dressing
By Joschef
Good with Kebobs
- 1 Large garlic clove
- 1/4 tsp salt
- 1/2 cup Mayo
- 2 Scallions chopped
- 1 Tbs Lemon juice
- 1/2 tsp cayenne
- 1 Tbs Water
Peanut sauce pasta salad
By Joschef
Directions: Bring a large pot of lightly salted water to a boil
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 Tbsp. sesame oil
- 2 Tbsp. Sriracha
- 1/4 cup water
- 1 Tbsp. ginger /minced
- 3 cloves garlic /minced
- 2 Tbsp. brown sugar
- 1 Box Whole Grain Linguine (or any pasta will do)
- 1 cup carrots /finely cut into matchsticks
- 2 cucumbers /shaved using vegetable peeler
- 1 red bell pepper /thinly sliced into strips
- 1 yellow bell pepper /thinly sliced into strips
- 1/2 cup green onion /sliced
- 1/4 cup cilantro /chopped
- 1/4 cup peanuts /chopped
Chili-Lime Chicken Kabobs
By Joschef
In a small bowl, whisk together the olive oil, vinegar, and lime juice
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- cayenne pepper to taste
- salt and freshly ground black pepper to taste
- 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
- skewers
Cranberry Chicken II
By Joschef
Directions Preheat oven to 350 degrees F (175 degrees C)
- or you can make a half re3cipe:
- 5 skinless, boneless chicken breasts
- 1 (16 ounce) can whole cranberry sauce
- 2 (1 ounce) packages dry onion soup mix
- 1 cup French dressing or Catalina
- 2 skinless, boneless chicken breasts
- 8 oz. whole berry cranberry sauce
- 1 pkg. onion soup mix
- 4 oz. French or Catalina dressing
Sausage with Peppers, Onions, and Beer!
By Joschef
Directions Heat olive oil in a large heavy skillet over medium high heat
- 3 tablespoons olive oil
- 3 pounds Italian sausage links
- 3 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 large red onions, sliced
- 3 cloves garlic, chopped
- 2 (12 fluid ounce) bottles beer
- 1 (6 ounce) can tomato paste
- 3 tablespoons chopped fresh oregano
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons hot sauce
- salt and pepper to taste
Italian Anisette Cookies
By Joschef
Preheat oven to 375 degrees F (190 degrees C)
- 4 cups all-purpose flour
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1 tablespoon anise extract
- 1 teaspoon anise extract
- 1 cup confectioners' sugar
- 2 tablespoons hot water
Serious Eats - seriouseats.com
By Joschef
Serious Heat Preheat oven to 300°F
- 1 whole suckling pig, about 20 pounds (see note)
- Kosher salt and freshly ground black pepper
- 20 whole cloves garlic
- 1 six-inch piece of fresh ginger, cut into 1/2-inch slivers
Penne alla Vodka
By Joschef
Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was...
- Kosher salt, plus more to taste
- 1 lb. penne
- 1/4 cup olive oil
- 1 tsp. crushed red chile flakes
- 12 cloves garlic, thinly sliced lengthwise
- 1 32-oz. can whole, peeled tomatoes in juice, crushed by hand
- 1/4 cup vodka
- 3/4 cup heavy cream
- 1 cup parmesan
- Freshly ground black pepper, to taste
- Finely chopped parsley, to garnish
Angie's Dad's Best Cabbage Coleslaw
By Joschef
Can make up to weeks ahead of serving
- 1 medium head cabbage, shredded
- 1 large red onion, diced
- 1 cup grated carrots (1 large)
- 2 stalks celery, chopped
- 1 1/2 cup white sugar
- 1 cup white vinegar
- 3/4 cup vegetable oil
- 1 tablespoon salt
- 1 tablespoon dry mustard
- black pepper to taste