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Recipes
Taters - Red Skillet 'Chili & Cumin
By Kwasome
For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in th...
- 1 tsp chili powder
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 1/2 lbs Red Bliss potatoes , small or medium, scrubbed and unpeeled
- 2 Tbs olive oil
- 3/4 tsp kosher salt
Ribs'P - St.Louis [Gr-G] 'K.C. Sticky'
By Kwasome
*ATK: Buy St. Louis-style racks , which are more manageable than untrimmed pork ribs
- 3 Tbs paprika
- 2 Tbs light brown sugar
- 1 Tbs ground black pepper
- 1 Tbs table salt
- 1/4 tsp cayenne pepper
- 2 full racks pork spareribs , preferably St. Louis cut, trimmed of any large pieces of excess fat, membrane removed, and patted dry (see photo 1)
- 2 cups wood chips
- 2 cups barbecue sauce (see related recipe)
Rice - Fried 'Kyoto Steak House Style'
By Kwasome
1 Wash rice until clear H2O come up, then mix Salt, Veggie Oil, & White Pepper together in pan, add Rice & H2O; c...
- 8 cups Med. Grain Milled Rice
- 12 oz Frozen Peas & Carrots
- 1 -2 tsp Salt
- 1 Tbs Veggie Oil
- 1 tsp Ground White Pepper
- 1- 1/2 cup Sweet Yellow Onion - chopped
- 2 Eggs
- Butter or Margarine
- Soy Sauce
Soup - Corn 'Sweet
By Kwasome
1. Heat a large soup pot over medium heat
- 2 Tbsp unsalted butter
- 2 Cups yellow onion, diced
- 2 tsp fresh garlic, minced
- ½ tsp ground cumin
- ¼ tsp red chili flakes
- ½ tsp salt
- 4 Cups (2 10-ounce bags frozen) super sweet corn kernels
- 1 quart prepared vegetable broth
- 1 Cup half and half
Chowder - Clam 'Newport' (Fresh)
By Kwasome
1. Melt butter in a large kettle or stock pot over medium heat
- 1/2 cup butter
- 1 1/2 large onions, chopped
- 3/4 cup all-purpose flour
- 1 quart shucked clams, with liquid
- 6 (8 ounce) jars clam juice
- 1 pound boiling potatoes, peeled and chopped
- 3 cups half-and-half cream salt and pepper to taste
- 1/2 teaspoon chopped fresh dill weed
Lasagna - B'Grnd [Bk] 'Cottage Cheese
By Kwasome
1. In a large skillet over medium heat, cook beef until brown
- 1 pound lean ground beef
- 1 onion, chopped
- 2 (6 ounce) cans tomato paste
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups water
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon white sugar
- 12 ounces cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 9 lasagna noodles
- 1 pound shredded mozzarella cheese
Soup - Chicken '& Dumplings
By Kwasome
1.) Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper int...
- 1 Lrg. Chicken cut up
- 2 Celery Ribs, sliced
- 4 Carrots, peeled & sliced
- 1 Med. Onion, diced
- 1 (14.5 oz.) can Chicken broth
- 2 Tbsp dried Parsley
- 2 tsp Chicken Bouillon granules
- 1-1/2 tsp Salt
- 1-1/2 tsp peper
- Water
- Dumpling
- - 2 cups Flour
- - 4 tsp Baking Powder
- - 1 tsp Salt
- - 3/4 cup Milk
- - 4 Tbsp Oil
Taters - Red Roasted 'Garlic & Rosemary
By Kwasome
To roast more than two pounds of potatoes at once, use a second pan rather than crowding the first
- 2 pounds Red Bliss potatoes or other low-starch potatoes, scrubbed clean, dried, halved, and cut into 3/4-inch wedges
- 3 tablespoons extra-virgin olive oil
- Table salt and ground black pepper
- 2 medium cloves garlic
- 1/8 teaspoon table salt
- 2 tablespoons chopped fresh rosemary
Rigatoni 'Broccoli
By Kwasome
1 In Lrg. Skillet, heat Oil & Margarine and gently brown the Garlic
- 8 Tbs Olive Oil
- 2 Tbs Soy Margarine
- 4 cloves Garlic - minced
- 1 bunch Broccoli
- 1 cup Vegetable Broth
- 1 cup Fresh Basil - chopped
- 1 lbs Rigatoni
- Fresh Parsley -chopped
- Pepper to Taste