A derivative of Alfredo, I was playing hit an miss with a variation and hit. My wife and I aren't huge pasta fans, but loved this one. Fairly simple with things you may already have around the kitchen. The quantities given were just about right for a modest meal for 2 with some noodles left over. Adjust as necessary. Additionally, adjust ingredients' ratios (skim milk vice whole milk for example) to your taste or dietary needs.
Yangchow, or Yangzhou cusine of the yangtze river delta occupies a particularly important position in the devolopment of Chinese cookery. Apart from the well know lion's heads and many noodle dishes, Several Cantonese dim sums such as "shaomai" and steamed dumplings are as of the yangzhou origin.
Sauted shrimp in a garlic/onion butter and white wine sauce, poured over crunchy bread with olives, green onions and tomatoes to garnish. Who wouldn't like it? It's my brother's favorite item at the Olive Garden, I've never had it but fooling around in the kitchen he said it was very close to the actual thing. I like it, so yay me! I guess this clarifies as a copycat. I plan this as the main dish of a meal, but it normally is an appetizer.
This I have to make yet. Found it at the ImportFood.com sight. A quote from them "The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls." In place of palm sugar you can use Brown sugar!
Fun, fun, fun!!!! My husband and I did this fire pot for our last dinner party. Everyone loved it and the dinner went on for a long time with lots of laughs and conversation. We also served an assortment of wines. You can serve any meat, seafood or vegetables you wish. Fried rice and Kim Chee are great accompaniments. I would plan 4 people to a pot. We used two pots for our party. This is so much nicer than the messy oil fondues. Cooking time depends on how long you want your party to go on!! LOL
This is my kind of comfort food-a very untradtional but flavorful way to prepare risotto. Lots of shrimp, with garlic, ginger, pine nuts and cilantro. Risotto goes Pacific Rim! Adapted from a recipe from a local grocery store.
"Harry's Bar in Venice is a tiny place, enormously chic, where the customers, crowded at little round tables, are fed some of the best food in Italy." Harry's is steeped in history with a clientele that has over the years included the likes of Proust, Byron, Hemingway, Charlie Chaplin, and Orson Welles. Opinions about Harry's Bar these days vary widely, but I plan to visit there the next time I'm in Venice, regardless. Recipe from "A Treasury of Great Recipes."
These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.