Skip to main content

Contact Us



Name


Email *


Message *



Comments

Post a Comment

Popular posts from this blog

Amazing Crispy Cashew Chicken

Ingredients 2 c. peanut or vegetable oil 1 1/2 tbsp. dry sherry 2 whole chicken breasts, skinned, boned and thinly sliced 1/4 c. cornstarch 2 egg whites 1 tsp. sugar 2 tsp. salt 1 1/4 c. finely chopped cashew nuts Method 1. In small bowl, combine cornstarch, salt, sugar and sherry. 2. In separate bowl, beat egg white lightly until just frothy. 3. Gradually add cornstarch mixture. Stir gently until blended. 4. Place chopped cashews on plate. 5. Dip chicken slices into egg mixture, then coat with cashews. 6. Place on waxed paper. 7. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely      on edge of wok. 8. Heat oil over medium to medium-high heat until it reaches 375 degrees. 9. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. 10. Fry until golden brown, about 2 to 3 minutes. 11. Remove from oil and place on tempura rack to drain and keep warm. Continue frying re...
Post a Comment
Read more

Goulash

Ingredients 2 lb. beef chuck or rump (or 1 lb. each) 3 tbsp. vegetable oil 1/2  c. finely chopped onion 1 tbsp. paprika 1 tsp. salt 1 tsp. caraway seeds 2 tbsp. tomato paste 1 c. beef broth 4 medium potatoes 8 c. (2 qts.) water 1 medium green pepper, seeded and cut into strips pinched noodles Method 1. Cut meat into 1/2-inch cubes. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. 3. Add beef cubes, paprika, salt, and caraway seeds and cook for about 10 minutes, stirring frequently. 4. In a small bowl, stir tomato paste into 1/2 c. beef broth. Add to beef mixture and stir. Simmer for 30 minutes. 5. Peel potatoes and cut into bite-sized pieces. 6. Add potatoes, remaining beef broth, and 8 c. water to kettle. Bring to a boil and simmer for 15 minutes. 7. Return soup to a boil, add pepper strips and pinched noodles, and cook for 10 more minutes, until noodles are tender.
Post a Comment
Read more

Fettuccine with Peas and Ham

Ingredients 8 tablespoons (1 stick) butter ¾ cup grated Parmesan cheese 1 cup heavy cream, or whole milk 2 cups frozen peas  1/3 pound smoked ham, diced finely 1 package (16 ounces) fettuccine salt and freshly ground black pepper Method Combine the stick of butter less 1 tablespoon, the cheese, and the heavy cream in a food processor and process until smooth. Set aside. Cook the peas as directed on the package. Drain and set aside. Melt the remaining 1 tablespoon of butter in a skillet, then add the diced ham, and brown. Set aside. In a large pot, cook the fettuccine according to the package directions. Drain, reserving 1/3 cup of the cooking water. Immediately put the drained fettuccine and the reserved 1/3 cup pasta water in a large bowl and quickly scoop the butter-cheese-cream mixture onto the top of the hot pasta and toss to coat the strands. Then add the peas and diced ham and toss again. Top with freshly ground black pepper. Serve the Fettuccine with Peas and Ham...
Post a Comment
Read more