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Recipes
Asparagus - Steamed 'Parmesan Cheese & Herb Butter
By Kwasome
1 Bring pot of H2O to a boil, add Asparagus
- 2 lbs Asparagus - thin & trimmed
- 1 Tbs Rosemary
- 4 Tbs Butter
- 1 tsp Black Pepper
- 1 Tbs Parsley
- 4 oz Parmesan Cheese
- 1 Tbs Chives
- 1 Tbs Dill
Enchiladas - Chicken 'Verde'
By Kwasome
You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe
- 4 teaspoons vegetable oil
- 1 medium onion , chopped medium (about 1 cup)
- 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
- 1/2 teaspoon ground cumin
- 1 1/2 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
- 1 1/2 pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
- 3 medium poblano chiles , halved lengthwise, stemmed, and seeded (see note)
- 1 - 2 1/2 teaspoons sugar
- Table salt
- Ground black pepper
- 1/2 cup coarsely chopped fresh cilantro leaves
- 8 ounces Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
- 12 (6-inch) corn tortillas
- Garnish
- 2 medium scallions , sliced thin
- Thinly sliced radishes
- Sour cream
PotStickers - Shrimp [Sk] 'Ginger & Sesame
By Kwasome
The filling amount is enough for 16 shao mai
- 6 ounces medium shrimp , raw, peeled, and coarsely chopped
- 2 ounces ground pork
- 6 water chestnuts (peeled if fresh), minced
- 1 1/2 teaspoons finely grated fresh ginger
- 1 1/2 teaspoons dry sherry or vermouth
- 1 1/2 teaspoons cornstarch
- 2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- 1/2 large egg white , lightly beaten
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon table salt
- Ground black pepper , to taste
- 2 tablespoons minced scallions (greens only)
- 1 package wonton wrappers
Mustard 'Hot (McD's)'
By Kwasome
Will keep for a month
- 1 Tbs Dijon Mustard
- 2 Tbs French’s Prepared Mustard
- 2 Tbs Heinz 57 Sauce
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
Stew - B'BladeStk 'A La Flamade
By Kwasome
**ATK: "Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from ...
- 3 1/2 lbs blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces
- Table salt and ground black pepper
- 3 Tbs vegetable oil
- 2 lbs yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
- 1 Tbs tomato paste
- 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
- 3 Tbs all-purpose flour
- 3/4 cup low-sodium chicken broth
- 3/4 cup low-sodium beef broth
- 1 1/2 cups beer (12-ounce bottle or can)
- 4 sprigs fresh thyme , tied with kitchen twine
- 2 bay leaves
- 1 Tbs cider vinegar
Asparagus - Steamed 'Honey Mustard
By Kwasome
1 Snap off tough ends of Asparagus Spears 2 Heat 1" H2O to boiling in 12" skillet
- 2 lbs Asparagus
- 1/4 cup Honey
- 2 Tbs Dijon Mustard
- 3 Tbs Lemon Juice
- 1 Tbs Olive or Vegetable Oil
Cookies - Ginger Snap (Nabisco)
By Kwasome
1 Preheat oven to 3550° 2 Cream together the Sugars, Molasses, Shortening, Butter, Egg, & Vanilla in a Lrg
- 1 cup Dark Brown Sugar - packed
- 3/4 cup Sugar
- 1/4 cup Molasses
- 1 tsp Salt
- 1/4 cup Shortening
- 1 tsp Ground Cinnamon
- 1 Tbs Butter - soften
- 1 Egg
- 1/2 tsp Ground Cloves
- 1/2 tsp Vanilla
- 1/4 cup H2O
- 2- 1/2 cups All Purpose Flour
- 2 tsp Baking Soda
- 2 tsp Ground Ginger
Beef - BladeStk [SF] 'Thai 'Chiles & Shallots'
![Beef - BladeStk [SF] 'Thai 'Chiles & Shallots'](/media/f1/ed/be512624267338c50a8a0737d422d50b5ee1.jpg/tsp/beef-bladestk-sf-thai-chiles-and-shallots.jpg)
By Kwasome
If you cannot find blade steaks, use flank steak; because flank steak requires less trimming, you will need only ab...
- Beef and Marinade
- 3/4 teaspoon ground coriander
- 1/8 teaspoon Ground white pepper
- 1 teaspoon light brown sugar
- 1 tablespoon fish sauce
- 2 pounds blade steak , trimmed and cut into 1/4-inch-thick strips (see illustrations below)
- Stir-Fry
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon light brown sugar
- 1 tablespoon Asian chili-garlic paste
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 3 tablespoons vegetable oil
- 3 serrano chiles or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
- 3 medium shallots , trimmed of ends, peeled, quartered lengthwise, and layers separated
- 1/2 cup fresh mint , large leaves torn into bite-sized pieces
- 1/2 cup fresh cilantro leaves
- 1/3 cup chopped unsalted roasted peanuts
- lime wedges for serving
Casserole - P'LeftOver [Bk] 'PotPie
By Kwasome
-In a large saucepan, melt butter
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 1 can (14-1/2 ounces) chicken broth
- 3/4 cup milk
- 2-1/2 cups cubed cooked pork
- 2-1/2 cups frozen broccoli-cauliflower blend
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1/2 teaspoon seasoned salt
- Dash pepper
- 1 sheet frozen puff pastry, thawed
- 1 egg, lightly beaten
Huevos Rancheros
By Kwasome
To save time in the morning, make the salsa the day before and store it overnight in the refrigerator
- 3 medium jalapeño chiles , halved, seeds and ribs removed (see note above)
- 1 1/2 lbs plum tomatoes (about 8 medium), cored and halved
- 1/2 medium yellow onion , cut into 1/2-inch wedges
- 2 medium cloves garlic , peeled
- 1 Tbs tomato paste
- Table salt
- 3 Tbs vegetable oil
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper
- 3 Tbs minced fresh cilantro leaves
- Ground black pepper
- 1 - 2 tablespoons fresh lime juice from 1 or 2 limes, plus additional lime cut into wedges
- for serving
- 4 corn tortillas
- 4 large eggs