Wewah's profile page
Recipes
Winter Vegetable Casserole
By Wewah
This is a recipe that we change depending on what vegetables we have on hand
- Ingredients
- 1/2 butternut squash, cut into 1" chunks
- 4 carrots, cut into 1/2" slices
- 1-2 sweet potatoes, peeled and cubed
- 3 white potatoes, peeled and cubed
- 1 or 2 onions cut into 6 wedges (red is pretty if on hand)
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh rosemary (OK to use dried )
- 1/4 cup olive oil
- salt and freshly ground black pepper
- optional: chopped red pepper, garlic, cauliflower, more vegs.
Pork Fried Rice
By Wewah
Technique Heat wok up and add oil so that oil rolls all around sides
- 8 C cold cooked jasmine rice
- 8 T vegetable oil
- 15 cloves ground and mashed
- 1 lb pork cut into thin strips
- 3 eggs
- 4 T soy sauce
- 1 T fish sauce
- 1 t white pepper
- 12 scallions
- 4 T brown sugar
Sausage Salentino Pasta
By Wewah
by Sylvia Harrow
- 1 Tube of lowfat Jimmy Dean Sausage
- 1 Crown of broccoli
- 1 pkg of grape tomatoes
- 2-3 cloves of garlic
- 1 cup of sautéed peppers & onions
- 1 tiny bottle of white wine
- Balsamic Vinegar spray
- 10-15 grinds of Italian seasoning
- Orecchietta pasta
Noodle Salad with Chicken and Chile-Scallion Oil
By Wewah
PreparationChile-scallion oil Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally...
- 2 scallions, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 star anise pods
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon chopped fresh ginger
- 1 teaspoon Sichuan peppercorns
- 1/2 cup vegetable oil
- 6 oz. Japanese wheat noodles (such as ramen, somen, or udon)
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 2 cups shredded cooked chicken
- 2 scallions, thinly sliced
- 1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
- 4 radishes, trimmed, thinly sliced
- 1 cup cilantro leaves or any sprout
Bacardi Rum Cake
By Wewah
This Bacardi rum cake is from a magazine ad that I had saved, published many years ago
- 1 cup chopped pecans or 1 cup chopped walnuts
- 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
- 1 (92 g) package vanilla instant pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup cooking oil
- 1/2 cup dark rum or rum
- GLAZE
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum or rum
Haluski (Fried Cabbage and Noodles)
By Wewah
The picture doesn't quite do this recipe justice
- Package wide egg noodles
- 3-4 T vegetable oil
- 1 T butter
- 2 cups sliced sweet onions, about 1/8 inch thick
- 1 teaspoons brown sugar
- 1 bag of chopped cabbage & carrots
- 1/2 teaspoon salt
- pepper
Grilled Salmon with Avocado Salsa
By Wewah
1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive o...
- for the Avocado salsa:
- 2 lbs salmon, cut into 4 pieces
- 1 tbs olive oil (I used light extra virgin olive oil)
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp onion powder
- 1/2 tsp ancho chili powder
- 1 tsp black pepper
- 1 avocado, sliced
- 1/2 small red onion, sliced
- Juice from 2 limes
- 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
- Salt to taste
Chicken Marsala - Easy Way
By Wewah
Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine
- 4 chicken breasts thinly sliced skinless, boneless, (about 1 1/2 pounds)
- Wondra flour for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 small can sliced mushrooms
- 1/3 cup diced onions
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- Your favorite kind of pasta
Veal Roast with Fresh Figs
By Wewah
by Susan Hermann Loomis
- 2 tablespoons olive oil
- One 2-1/2 pound veal roast
- 1 pound fresh figs, trimmed and cut in half
- 1 large onion, thinly sliced
- 3/4 cup dry white wine
- Sea salt and freshly ground black pepper
- 4 dried, imported bay leaves
- Fresh flat leaf parsley, for garnish
Funeral Potatoes
By Wewah
Preheat the oven to 350 degrees F
- 8 tablespoons (1 stick) salted butter
- One 28- to 32-ounce bag frozen shredded hash brown potatoes
- 1 medium onion, finely diced
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1 1/2 cups grated Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup grated sharp Cheddar
- 2 cups kettle-cooked potato chips
- 1/4 cup grated Parmesan