This was created for RSC #13. O.k. so shrimp isn't t really fish, but it made the name of the recipe work! I think the flavor combination works so well; each ingredient adds a little something special. I used a large size wrapper, but you could certainly use the smaller type. I just liked being able to stuff in as much filling as possible. I used these as a main dish served with Chinese fried rice, but you could easily use as an appetizer.
It's Black Friday, the day after Thanksgiving. You've got a fridge full of leftovers, and you're famished after a morning of door-buster sales. I promise you this hot and toasty sandwich will really hit the spot! I recommend #141048 for the stuffing!
This is fairly simple and the main attraction is the quail egg. If you have never had a quail egg, you will be pleasantly surprised! They taste delicious and I find that they peel much easier than chicken eggs. The taste isn't actually that much different than chicken eggs; maybe a little milder. The fresh peas add a crisp crunch to the salad. This light salad would be an impressive start to a meal.
On my first date with my husband we went wine tasting in the Temecula Valley. The Thornton Winery has a champagne tasting bar where they serve you a goat cheese spread with slices of fresh bread. When I asked about the recipe they quickly came back with a copy of it for me from behind the bar. It seems they keep a stack there due to the many requests they get. Enjoy!
Having never made a pizza on the grill before, I was pleasantly surprised at how easy it was. This is a really tasty pizza! The salsa verde (GREEN salsa) and queso fresco cheese are a MUST, in my opinion, to the success of this pizza.
This is a simple and versatile recipe. It lends well to any type of white fish, such as: perch, tilapia, whitefish, halibut, etc. It might even work well with salmon, but I haven't tried that yet. I love the crusty, delicious almond coating. If you can't find Panko breadcrumbs, you could try regular bread crumbs. I like to serve this alongside wild rice and a nice salad for a simple and pretty healthy meal.
This is a very flavorful dish that is elegant and delicious. Perfect for a formal dinner or a cold winters night. Plate up the chops over some warm buttered egg noodles for a fabulous presentation. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
This is an adaptation from Gale Gand, one of my favorite pastry chefs. These cookies are so good! They have the texture of a madeleine. They are tiny, so guests can eat at least a few of them. If you can't find tangerine marmalade, you could probably substitute orange marmalade or jam (though I love the taste of Aloha's tangerine marmalade). Thank you to FLKeysJen for putting this in her best of 2009 cookbook!
"Dal" in Indian cooking refers to porridge like dishes made from dried legumes, usually split peas or lentils. Dal is often served in a thinned state as a soup, but equally often it will be a thick, hearty side dish. This is a thick dal, comprehensive and highly spiced enough to be the focus of a meal. From one of the Moosewood cookbooks. Prep time includes 2 hours for cooking dried split peas. Serve with rice and raita.
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