Recipes Only
For the convenience of those who are looking for recipes and don't want to sift through pages of conversation. Let each post contain a recipe, attach, or link to one.
REMEMBER In these discussion pages, the OLDEST comments appear first. You have to use the page numbers at the bottom to go to the newest page to see the latest comments.
REMEMBER In these discussion pages, the OLDEST comments appear first. You have to use the page numbers at the bottom to go to the newest page to see the latest comments.
Replies to This Discussion
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Permalink Reply by Ed Albetski on -
This spaghetti sauce recipe I take from my childhood. My maternal grandmother babysat me while my parents worked and I learned to cook from her. She came to live with us when I was three. She had had a heart attack and was given six months to live. She buried that doctor and three more and died of a stroke when I was a junior in college. Just smelling this cooking brings her back to me. Using cloves instead of garlic makes it unique.
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Grandmas Sauce.doc, 24 KB
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Permalink Reply by Ed Albetski on
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This salad recipe I got from a wonderful young lady I knew when I worked for the Defense Department. Her name was Vanessa Nii. She was paged over the loud speaker one day in a fine example of military intelligence as "Vanessa N Eleven". And from that point on, of course, became the mysterious "N-11".
dmerritt, this is the Japanese salad that I mentioned. - Attachments:
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Vanessa salad.doc, 24 KB
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Permalink Reply by Lisa Coates on
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Here's a quick and easy recipe that my kids even enjoy. It's Polish Sausage Casserole.
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Permalink Reply by Paulette Neal-Allen on -
Yum, Lisa! I make something similar, but it definately doesn't qualify as a "gourmet" recipe: I use one box of instant sour cream and chives potatoes and a kielbasa, cut into bite-size pieces. I bet yours tastes better, though!
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Permalink Reply by Ed Albetski on
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A Classic cross-post as we say on Usenet. This is one of the things that works on Food Network; their recipe file.
One of the folks there my wife really likes is Tyler Florence. A culinary school graduate, Florence apprenticed under Charlie Palmer at Aureole and line-cheffed at other restaurants in New York before becoming executive chef at Cafeteria. His first restaurant Bar Florence opens this year in San Francisco.
My wife tries a lot of his recipes, all so far I've liked. She made his pulled pork last weekend. He's from North Carolina and must know pork well. The link to the recipe at Food Network is here. -
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Permalink Reply by Kathy Bowman on -
Two items...
First, I've become quite fond of sauteed vegetable and fruit mixes as I brought down the BP and other health indicators. Here's a favorite lunch that takes five minutes
Diced zucchini 1
Diced apple 1
Sliced almonds 1
Lemon pepper Few dashes
sesame oil 1 thb
I place these on a flat pan and cover them with an inverted glass bowl. Stir once or twice. The bowl provides steaming but no goopiness, which I like.
This makes an office treat too if you have a micro -- again, ensure a cover on your dish for steaming... 1 minute does the trick.
Raisins, squash, peppers -- all go well. Nice little treat when you're trying to keep from having a heart attack.
Also... seeking good recipes that use saffron -- I will be growing my own this year. -
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Permalink Reply by GeekChick on -
A friend once described the basics of this dish to me. I reconstructed it and added a few twists. It's called Thai Halibut, but I actually prefer it with shrimp. You could also make it with tofu, beef, or anything else. You could add whatever veggies you like. So try it out and customize all you want!
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Thai_Halibut.doc, 25 KB
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Permalink Reply by GeekChick on
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Here's another one: spanokopita. The most delicious spinach dish you will ever eat.
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Spanokopita.doc, 26 KB
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Permalink Reply by Ed Albetski on
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One great thing about immigration is the influx of ethnic food to an area. Peruvian chicken places are popping up all over the Washington area and I've found it to be one of the tastiest ways to prepare chicken.
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Peruvian Chicken.doc, 26 KB
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Permalink Reply by Ed Albetski on
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Clyde's Restaurants, which I recommended in the Local Restaurants discussion, posts several of their recipes on their website. Below is what they currently list. You can reach their recipe page through the link.
Clyde's Recipe Page
The chili and the cream of crab soup are my favorites.
- Clyde's Eggnog
- Basil Vinaigrette
- Bourbon Walnut Pie
- Crab and Artichoke Dip
- Crab Cakes
- Cream of Crab Soup
- Famous Chili
- Old Ebbitt Grill's Southwestern Sweet Potato Gratin
- Poached Eggs Chesapeake
- Roasted Summer Vegetable and Hominy Chili
- Strawberry and Rhubarb Pie
- White Bean Chicken Chili
- Spinach & Mortadella Canneloni -
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Permalink Reply by Ed Albetski on
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Remember the rum buns at the "fish palaces" down on Maine Avenue in DC? Hogate's is gone now, but The Flagship is still there. I think I looked forward to those warm rum buns even more than I did the fresh seafood. The Washington Post ran this recipe several years ago and I scribbled it down on a scrap of paper and stuck it in a notebook.
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Flagship Rum Buns.doc, 25 KB
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Permalink Reply by Ed Albetski on
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Hot and sour soup is one of my favorite things to order in a Chinese restaurant. This recipe is probably adapted from a published one by either Joyce Chen or Kenneth Lo. I've used it for so long, I don't remember where I got it.
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Hot and Sour Soup.doc, 25 KB
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