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Tiger Shrimp in Spicy Sauce
Simply Spicy Here is a very simple, fast and easy way to make shrimp. You could also add snow or snap peas and serve it over rice. Tiger Shrimp in Spicy Sauce Serves 4 2 Tbs vegetable oil ½ stick butter 1 garlic clove, finely minced ¼ tsp ginger root, finely minced ½ tsp chili […]
Continue ReadingSausage Cheese Balls
Bisquick – an American staple This recipe has been around a long time and the makers of Bisquick say the recipe continues to be one of their most requested. This version is updated with herbs and Parmesan as well as cheddar; I’m pretty sure the original had just Bisquick, sausage and cheese. Sausage Cheese Balls […]
Continue ReadingEton Mess
What a delicious mess! Since my daughter, Zoe, left to study at Oxford this summer, my mind is in England. We lived there for many years and I miss is terribly. Eton Mess is an all-time classic British dessert. The dish was traditionally served at Eton College’s annual cricket game against the students of Winchester […]
Continue ReadingRomanesco Broccoli & Rigatoni
The most beautiful vegetable Romanesco broccoli, or Roman cauliflower, is an edible flower of the species Brassica oleracea, and a variant form of cauliflower. It is sometimes called broccoflower. Although in Italy there are a number of recipes dedicated to Romanesco broccoli, in the rest of the world it is usually prepared like conventional broccoli. […]
Continue ReadingCrispy Parmesan Chicken Legs
A Picky Eater Recipe It has always been difficult finding things that everyone in my family will eat. I won’t mention names, but there is a certain someone in this house that only eats pasta! I am going to give this a go tonight. The texture of food is very important and the “crispy factor” […]
Continue ReadingCoconut Macaroons
The California Club Cookies The California Club in downtown Los Angeles is exquisite. The food is always extremely high caliber, if it’s a table for two or an event for 100. I was there for a dinner for 60 people and they served filet mignon at the same time that was like cutting into butter. Anyway, they always serve an assortment […]
Continue ReadingSpicy Hoisin & Sesame Glazed Corn
A Versatile Sauce This sauce/glaze is very versatile and can be basted on corn, eggplant, bok choy, chicken, buffalo wings, ribs, meatballs, hot dogs, pork, salmon, etc. Spicy Hoisin & Sesame Glazed Corn Serves 8 ¼ cup hoisin sauce ¼ cup honey 2 Tbs reduced-sodium soy sauce 2 Tbs lime juice 8 ears corn, husked […]
Continue ReadingBaked Beans
You’re hogging my cupboards! For some reason (I suppose it’s because I am a caterer!), I happened to have an ENORMOUS bag of dried beans that has been “hogging” my cupboard space! I decided I would make a big pot of baked beans in my crockpot for the 4th of July. Baked Beans Serves 8 […]
Continue ReadingPop Rocks!
Pop Rocks were developed in 1956 by General Foods research scientist William A. Mitchell introduced to the market in 1975 at .15 cents per pack. Then the Pop Rocks rage took off…and continues Today. Tiny air pockets of carbonation (CO2) are released when melted in your mouth and has a mild “crackling” sensation and “popping” […]
Continue ReadingSugar Cream Pie
A Hoosier Pie Sugar cream pie, or Hoosier sugar cream pie, Indiana cream pie, sugar pie, or finger pie, is simply a pie shell spread with layers of creamed butter and maple or brown sugar with a sprinkling of flour, then filled with vanilla-flavored cream and baked. The recipe appears to have originated in Indiana with the Shaker and/or Amish […]
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