This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!
Creamy homemade alfredo sauce, fresh cheese ravioli and a luscious pumpkin-sage sauce combine for this quick and easy meal! Great served with a crisp green salad and a crusty baguette, -or- may be served as a starter. Notes: This dish from the Mantua region of Northern Italy is traditionally eaten on Christmas Eve. You can add a bit of fruit chutney, and sub pistachios for the pine nuts. Enjoy!
Dublin Coddle is true Irish comfort food: no fancy sauces, and none of the spices found in hotter regions. Yet every Dublin pub and every Dublin mum has a version of it. It sounds simple – just bacon, sausage, potatoes, onions, carrots and water or hard cider – but the flavors meld together into a delicious stew.
Had this at a 4th of July picnic and it was fabulous. The cook injected the marinade into the brats, then grilled over an open fire. It was recommended to baste the brats in the marinade while cooking to get a wonderful, caramalized glaze. This is a definite keeper.
This is based on my grandmother's recipe for Pot Roasted Chicken, a sort of fusion dish. It has a definite bite from the pepper and Guinness and is not for the fainthearted *wink* If you prefer something gentler, use half Guiness and half water. The original dish is a mixture of Asian and Western ingredients and cooking methods. This is my lazy version, which was inspired by Buffalo Chicken Wings. It's good with white or buttered rice or pasta or as finger food when you're having drinks.
Based on a recipe from the 1992 March/April Cooking Light magazine. The article claims that corned beef and cabbage is not traditional in Ireland for the St. Patrick's Day holiday:... "Guinness Baked Ham is more likely to be part of a tradtional Irish menu. It's basted with Guinness Stout, a creamy brew from Dublin."
I made this for St Patty's one year from a FoodNetwork recipe. Unfortunately my paper copy is missing and it's no longer on the FN site, but some kind soul saved it for the masses. I'm going to re-post it on Zaar so I never lose it again! This is a great Mac n Cheese for people who are done with the box or nasty ol' Velveeta.
My Mother Inlaw served a Ground Beef Gravy seasoned with salt and pepper on spaghetti. She called it German Spaghetti. I loved it and added my own thing to it. This is a family favorite that I can not make enough of. I have a Gourmet Chef that lived in my home last summer. He wanted to serve this in his Restaurant.
This is a really easy way to make a good "yeasty" pizza dough! As well as using this recipe for when I'm making pizza, I also use it for when I'm making a focaccia or a calzone. (The preparation time I have given includes the time it takes to make the dough in the machine and the time it takes for the pizza dough to proof - after removing it from the bread machine, 30 minutes.)
A copycat of Skyline Chili, true Cincinnati chili, except it's less greasy! I combine all the dry spices times ten and keep the "Skyline Spice Mix" in a jar cannister. One batch of chili will use 3/8 cup of spice mix. The spice mix is also tasty as a meat rub for steak, pork and chicken.
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com