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    7 Recipes

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    1 Reviews |  By Breez

    Is it ever too early to be thinking about holiday baking? These coconut shortbread cookies are always on my list, since they were my dad's favorite and I want them to remain a part of my holiday tradition. I whir the coconut in the food processor before adding it to the dough so the coconut pieces will be tiny. This isn't a sweet dough, but after baking it's "double dunked" in confectioners' sugar, so that sweetens the cookies considerably. These aren't exclusively holiday cookies so bake them any time of the year. Store in an air tight container in a cool place. The yield of this recipe varies, since it depends on how the dough is shaped and sliced. Chill time is not included in prep/cook time. (I've thought about mixing this dough in the food processor, but I haven't tried it yet.)

    Recipe #94022

    2 Reviews |  By Breez

    Tasty little "envelopes" of meat and vegetables in chicken stock seasoned with fresh ginger root, sesame oil and soy sauce. You can use purchased won ton wrappers, or make your own. Use home prepared chicken stock, or canned. The time spent on preparing this recipe is up to you. The recipe came from a basic cookbook that explains the art of Chinese cuisine. It's definitely a recipe you can "make from scratch," or take some shortcuts and still have an excellent won ton soup. My preparation time listed is just a guesstimate. If you choose not to make your own won ton wrappers, find them in the produce or freezer department at your market.

    Recipe #93648

    My friend Bill is a mountain man. I met him several years ago when he lived in a cabin with three weimaraner dogs. A sweet little gal named Ruby lived there too. Ruby was a donkey, but thought she was a dog. She made her way up the steps to the deck and into the cabin at least once, maybe more than once. Imagine the fragrance of fresh mountain air, then add the aroma of potatoes, bacon and onions frying in a skillet. Add to that the sounds of a nearby rolling river filled with trout just waiting to be caught. This recipe is one of Bill's specialties. Is it my imagination or does food just taste better when you're in the mountains?

    Recipe #93646

    The picante sauce catches you by surprise, and has people guessing with it's "peculiar pink" color, but once it's's a hit. I'm always asked, "What's in that?" Then I'm asked for the recipe. One time I was requested to fix this salad to serve about 150 people. I started with five #10 cans of green beans, 4 cups oil, 1 1/2 cups sugar, 6 cups picante sauce...well, you get the idea. The recipes requires 2 cups green beans, so use fresh green beans from the garden, or a drained 16 ounce can of green beans. I'm sure those of you that make your own picante sauce can use it in this dish to personalize it as your own. I gave up making a "single" recipe, and usually double or triple it. It's one of those salads that seems to be best when it's been in the frig for a couple days... if it lasts that long. (Prep time does not include time for cooking fresh green beans, or for time spent in the frig.)

    Recipe #93441

    The combination of tomatoes and basil is why I like this recipe so much. A true winter "comfort" recipe, but I find myself preparing it any time of the year just because it's so good and simple. Another "bet you can't eat just one" recipe. If you have fresh basil available, by all means, use it.

    Recipe #93379

    21 Reviews |  By Breez

    Quite a while back, I was visiting my friend Katy, and started flipping through pages of her Kenmore microwave book. At that time I was "playing" with all kinds of Chinese recipes, so I copied this recipe for hoisin sauce. I've had a request to post it here on Zaar.

    Recipe #92803

    8 Reviews |  By Breez

    This is a quick and easy dip for sliced apples, drained pineapple chunks, strawberries, kiwi fruit, mandarin orange segments, grapes, etc. Stir it up and refrigerate for about 12 hours before serving. It's rich and sweet, and just maybe you'll get someone to eat a lot more fruit if they have this dip handy. HINT: Save canned pineapple juice and use it to dip (then drain) apples and other fruit that might turn dark, so they won't discolor on the fruit platter.

    Recipe #90240

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