Other Recetas

Ciamelli ( Italian Bagels) pronounced chum-ell)

Ciamelli are like bagels and have a pleasant taste of anise with a burst of orange. They are of Italian…

MALAYSIAN CURRY POWDER

I re-created this recipe based on the memory of smell (oui, Rémy!) of the aroma in my late grandmother's house as she roasted curry powder. My…

Navy Bean Soup - A Knott’s Berry Farm Classic

My Knott’s Berry Farm Cookbook is dated 1980 so I wondered just how its Navy Bean Soup recipe would stack up…

The Stinking Rose ® Garlic Rose Relish

Homemade Chicken, Sausage, & Shrimp Gumbo for Beginners

Everyone loves Gumbo. No one likes to make it. But really, it isn't that difficult. I developed this…

Tom's Creamy Scrambled Eggs

This recipe is so simple I was reluctant to post it. But I had never tasted eggs cooked this way before Tom served some to me, and I was hooked.…

Cioppino

An Italian seafood soup, featuring "catch of the day" fresh ingredients

RAW Mexican Fiesta Soup

If anybody knows me for any time they will find out that I LOVE vegan Mexican and Thai Food! Anything with that spicy flare. I warmed my vegan raw…

Texas Smoked Brisket for Beginners

I've been smoking brisket for years, feeling that finishing it off in the oven was heresy. No telling how much…

Moroccan Preserved Lemons

Moroccan preserved lemons are an absolute necessity to complete dishes from salads to tagines (stews). Extremely easy to make, adding a unique…

oriental mezza

oriental mezza

RUMTOPF

It's raspberry season again. Even tho we get raspberry all year round from Driscoll, I always get excited when I see them at the farmer's market…

NUTELLA AND BANANA CREPES

Making a crepe is not as intimating as one would think. You can make these crepes for breakfast or as a snack. You can stuff the crepes with sweet…

Kickin Chicken Riggies

This pasta dish is native to Central NY. You can find it served in many restaurants. I am a gradualte of the Culinary Institute of America and I…

Piccalilli Relish

The final harvest of green tomatoes I relegated to a batch of Piccalilli, a relish of East Indian origin. Just can't get enough of that lightly…