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Potato Salad 2

Rating: Not rated
Posted by Kalina on 08/29/2010 | 0 comments

Fill a three-quart saucepan half full with cold water. Wash the potatoes. One at a time peel a potato, and if it's round and fat rather than long and thin, cut it in half lengthwise. Cut the potato into slices 1/4 inch thick, and drop the slices into the pan of water, to prevent...


Roasted Chicken with Herb Garlic Butter

Rating: N/A | 1 votes
Posted by Kalina on 08/25/2010 | 0 comments | Last Voted on 08/26/2010

Such simple, yet delicious recipe. I highly recommend it. Directions: Preheat the oven to 375°. In a small bowl, mix the butter with 2 of the minced garlic cloves. Add the chopped thyme and salt and pepper, to taste. Spread the butter evenly over the breast meat and then smooth...


Beef, Guinness and Mushroom Stew

Rating: N/A | 1 votes
Posted by Kalina on 08/19/2010 | 0 comments | Last Voted on 03/14/2010

Great recipe for a cold winder day or for St. Patrick's day! Directions: In a Dutch oven or large, heavy pot, heat up 1 tbs of the oil. Add the mushrooms, then season with salt, pepper, thyme and rosemary, and cook until soft and browned. The mushrooms will release their water after a...


Asparagus with Sesame Seeds

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Posted by Mario on 08/13/2010 | 0 comments

1. Drizzle olive oil in the pan and sautee the shallots and sesame seeds for a few minutes. 2. Add asparagus and cook lightly for about 5 minutes.


Swiss Alpine maccaroni (Aelplermagrone) version 2

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Posted by The Swiss Chef on 08/08/2010 | 0 comments

Bring the milk and one tablespoon of salt to a boil. Add the noodles, reduce the heat, and cook over a low heat until done, stirring occasionally. The noodles should absorb enough milk so that the dish is still moist (if necessary, add more milk). Meanwhile slice the onions into thin...


Swiss Alpine maccaroni (Aelplermagrone) version 1

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Posted by The Swiss Chef on 08/03/2010 | 1 comments

Peel the pototoes and cut into cubes (slightly smaller than the macaroni, so that they both cook in the same time). Cook macaroni and potatoes together in lightly salted water until the macaroni are “al dente”. Drain well. Preheat oven to 400 degrees F. Grease an oven-proof baking...


Sauteed Chicken In A Light Mustard-creme Sauce

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Posted by Rose on 03/14/2010 | 0 comments

Quick and easy! One of my favorite Martha Stewart dishes. I grow tarragon just for this dish! Try it - you won't regret it! Directions: 1. Season the chicken breasts with salt and pepper. 2. In a large skillet, heat oil over medium-high heat. 3. Saute the chicken in the heated oil...


Easy Roasted Shrimp with Crispy Broccoli Recipe

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Posted by Kalina on 03/13/2010 | 0 comments

1. Preheat the oven to 425. 2. Mix together the coriander, cumin, chili powder, 1 teaspoon salt and 1/2 teaspoon pepper chili powder. Toss the broccoli with the 2 Tbs olive oil and season with the spice mix. Spread a single layer of the broccoli on a large baking sheet and bake in the oven...


Coconut-Braised Beef with Carrots

Rating: N/A | 1 votes
Posted by Seattle Girl on 03/13/2010 | 0 comments | Last Voted on 03/12/2010

This recipe is adapted from Ming Tsai’s braised-chicken recipe. Like all braised meat recipe, this one requires time. My suggestion is to either use a slow oven (300 degree oven) to braise the beef, which requires approximately 1 1/2 hrs of cooking time, largely unattended (thus eliminating...


Red Roasted Pork Shoulder with Shiitake Mushrooms and Carrots

Rating: N/A | 2 votes
Posted by Seattle Girl on 03/04/2010 | 1 comments | Last Voted on 03/12/2010

This recipe was inspired by the Simply Ming show. Try it out, it's simply delicious! Directions: Add the oil to a stock pot and heat over high heat. Add the pork shoulder and sear until golden brown on all sides, about 4 minutes. Add the garlic, ginger and scallion and saute them...