Gillian Spence

Chef #247473

Lakewood, CA

Joined: Sep 28, 2005

32 Public Recipes by Gillian Spence

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Galloping Horses (Ma Ho)

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1 Reviews | By Gillian Spence

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Fruit with a savory meat topping. For the coriander root: look for cilantro bunches sold with their roots still attached. They may be tiny or up to several inches long. If you can't find any cilantro root, substitute chopped cilantro stems with a few leaves mixed in.

Recipe #451248

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Pozole Rojo

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Be the first to review! | By Gillian Spence

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A lovely thick and red pozole that eats almost like a chili. You can add the pinto beans, but I prefer it with just the hominy. Pozole is made in Mexico as it was before the arrival of Columbus and the influence of Spain. Today it is found in specialty restaurants called pozolerÃas. In New Mexico it is spelled "posole." It is rumored that pozole is a sure-fire hangover cure. I tend to believe it! If you're feeling adventerous, add several pig's feet. They add a wonderful flavor and some people love eating the nice sticky connective tissue in the carpal bones. In any case, serve with lime wedges and chopped white onions.

Recipe #430484

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Copycat Boiling Crab Recipe

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4 Reviews | By Gillian Spence

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This recipe attempts to recreate the Cajun crawfish recipe served at Vietnamese restaurants in Little Saigon like The Boiling Crab, Claws, or The Crawfish House. It's what's known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person.

Recipe #426892

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Carb Free Cloud Bread

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31 Reviews | By Gillian Spence

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These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them clouds. Compliments of Kristin Patterson.

Recipe #411501

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Cook's Illustrated Light & Fluffy Pancakes

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4 Reviews | By Gillian Spence

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This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.

Recipe #344774

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Devilishly Sinful Chocolate Bread Pudding

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Be the first to review! | By Gillian Spence

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Challah bread can be found in most bakeries and many supermarkets. It is important to use Dutch-processed cocoa in this recipe. Natural cocoa powder will make the bread pudding too bitter.

Recipe #342954

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Diane Sawyer's Famous Meatloaf Sandwiches

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1 Reviews | By Gillian Spence

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Use your leftover meatloaf to make this tasty sandwich featured on ABC as Diane Sawyer's beloved recipe. Use Bri's Meatloaf it's simple and delicious. http://www.recipezaar.com/Bris-meatloaf-71503 Lovely with rye, white, or whole wheat bread.

Recipe #342950

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Yum Nuer - Thai Beef Salad

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Be the first to review! | By Gillian Spence

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This is best if you can barbecue the steak over coals (for a nice charred flavour), but you can also broil it. Most of these ingredients can be found in your grocery store in the Oriental section.

Recipe #332324

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Lemon Caesar Salad

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1 Reviews | By Gillian Spence

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The classic salad was named for it's creator Chef Caesar Cardini. This updated rendition is thickened with sour cream instead of a coddled egg. This is taken from the Pillsbury Sensational Salads Cookbook 1991.

Recipe #332235

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New England Style Boiled Corned Beef & Cabbage Dinner

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Be the first to review! | By Gillian Spence

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From the Boar's Head Classic Recipes book. I think the Boar's Head brand is a must for the corned beef, the quality surpasses any other you can buy. The recipe calls for a Boar's Head 1st Cut Corned Beef Brisket

Recipe #332233

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Larb Gai - Thai Chicken Salad

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5 Reviews | By Gillian Spence

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Occasionaly served warm in restaurants, I prefer the room temperature version. Use leftover roast chicken, or ready cooked barbecued chicken for convenience. You can find the ingredients in Thai or some oriental markets

Recipe #332232

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Crunchy and Light Waffles for Two

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2 Reviews | By Gillian Spence

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Reincarnated from the Frugal Gourmet's recipe, this waffle batter is made air light by the addition of a beaten egg white to produce an exceptionally crisp waffle. Best made on an older waffle iron, the teflon ones can undercook your waffles. You may need to let it continue to cook for 30 seconds even after the light goes off for a nice crunchy waffle.

Recipe #328155

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Island Style Ribs

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1 Reviews | By Gillian Spence

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From our neighbors who hail from Samoa, they have shared their recipe for ribs which are the best (in my opinion) ribs I've ever had.

Recipe #325326

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Zenzai - Dango in Azuki

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1 Reviews | By Gillian Spence

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Zenzai is the name for mochi dumplings, also known as "dango" made in a soup of sweet red beans (azuki). It is an ancient Japanese recipe believed to dispel illness. I happened to eat it in a Bento box at Mitsuwa Marketplace and fell in love! Get the ingredients at a Japanese grocer; Mochiko is sweet rice flour, azuki are dried red beans. Tell your kids it's eyeball soup for a hoot :)

Recipe #312691

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Dolmades (Stuffed Grape Leaves)

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Be the first to review! | By Gillian Spence

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Greek dolmades are my favorite at greek restaurants. You'll find grape leaves in a glass jar, usually in store with a good middle eastern section. These are good hot, or even better the next day cold, right from the refrigerator!

Recipe #289716

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Tzatziki

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1 Reviews | By Gillian Spence

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Greek sauce to put on pita bread, dolmades or just about anything as a nice creamy condiment.

Recipe #289603

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Orange Whip Salad

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3 Reviews | By Gillian Spence

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My sister-in-law Margaret asked me to make this for Thanksgiving. I had never heard of it before! I had to scour the internet for a recipe and sort of melded several together to make it the way she wanted it. You can also add pineapple tidbits as well as oranges to the gelatin.

Recipe #269025

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Sangria

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Be the first to review! | By Gillian Spence

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This recipe makes two pitchers in order to use the entire bottle of wine; you can always half the recipe for a smaller amount of people.

Recipe #255060

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Penne With Chicken, Prosciutto, Artichoke and Sun-Dried Tomatoes

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Be the first to review! | By Gillian Spence

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I made this recipe because I love a similar dish at Macaroni Grill. This dish is in a creamy, delightfully heavy sauce made with Parmesan cheese flavored with rosemary and thyme. I've kept it simple with pre-cooked chicken so after you've impressed the pants off of your boyfriend, you'll have plenty of time left to figure out what to do with him!

Recipe #197373

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BBQ Chicken Chopped Salad

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Be the first to review! | By Gillian Spence

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Recipe adapted from California Pizza Kitchen but made a bit more simple from ready bought ingredients. Use Sweet Baby Ray's Honey BBQ Sauce for the tangiest, sweetest salad.

Recipe #179014

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