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    16 Recipes

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    This is another from Keo's Thai Cuisine. Green curry paste is the hottest of the Thai curries. The shrimp paste is optional, so it can be served to those allergic to shellfish or kosher. If you use the salt and not the fish sauce, it becomes vegetarian. Do try to find the Thai gingers, called Kha and kra-chai, the greater and lesser gingers, as the usual stuff will not give you the same results. These and the kaffir lime leaves can be found frozen in your Asian market. And if you choose to de-seed the chilies for a milder paste, be sure to wear gloves to handle them. DH did not the first time he made this and the next day, had no feeling in his hands. He figured out what had happened when he touched his eye.

    Recipe #396102

    This one is from Keo's Thai Cuisine. We've been using it for several years now and it's billed as the "original" red curry paste. The shrimp paste is optional, and so it can be served to anyone who is allergic to shellfish, kosher or vegetarian. Some of the things it calls for can be found frozen in your local Asian market, such as the Thai ginger and the kaffir lime leaves. Please try to find the Thai ginger, also called Kha or Greater Ginger, as the other ginger will not give you the same results. Also, you will want to wear gloves to de-seed the chilies. My DH didn't the first time he made this and the next day, had lost all the feeling in his hands and couldn't figure out what had happened until he touched is eye.

    Recipe #396095

    These are from the Sunset Seafood cookbook (1985). The recipe is written for crab, but we've been subbing canned salmon in them for years. We like them with Vegan Fried Celery & Cabbage (Recipe #21095) on the side.

    Recipe #396112

    These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot.

    Recipe #394818

    We modified this recipe from an old Glamour Magazine, 1992. We like to serve this with Black-Eyed Peas, aka "Hoppin' John" or just because. We've always baked this in a well seasoned cast iron, 9" frying pan so I don't know if you could do this in a basic 9" cake pan or another oven proof frying pan. It just won't get the crust on it that makes this so moist, so haul out your cast iron and if you use cast iron corn molds, make certain you get it really hot in the oven before adding the batter. If you have it left over, split it, and give it at toasting under the broiler and serve it with a little butter. It makes a great breakfast this way.

    Recipe #416655

    This is one my mother, who's a very good cook, found in her local paper and adapted. I've not made it yet, but she swears by it.

    Recipe #408367

    We developed this recipe years ago. Just remember to not over-mix the batter once you've added the wet to the dry. And we use Splenda, but you can use sugar. We also use the foil liners for the muffin pans, but use your favorite method. If you chose to use white flour, decrease the buttermilk by 1/4 cup.

    Recipe #432335

    A traditional Philadelphia style marinara sauce. The original was developed using restaurant amounts so there is some room to play with amounts for personal consumption. We use the amounts listed and then, sometimes add some red wine, olives or chopped up bell pepper or a small amount of fennel We almost always puree it. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Found originally on the Food Network web site.

    Recipe #443050

    This is from the Sunset Seafood Cookbook (1981). We make it frequently. It's quick and tasty. Feel free to spice this up if you'd like to. The original calls for the lemon to be sliced thinly and laid on top. If you do this, use a sweet lemon. If it's not sweet, it will make the dish bitter. We've tossed out a few batches because of this, so we started zesting the lemon and using the juice.

    Recipe #401668

    This is one of the few recipes we have from my husband's mother. I have no clue why "bisque" is in the title, as that is traditionally a milk/cream based soup and there isn't a bit of that in it. It is one of our favorites and company has liked it, too. I'm putting it here because the strip of paper it was written on almost 30 years ago, is getting a bit tattered! Also, we usually double this recipe, as it freezes really well. This is also a great recipe to use up the leaves of your celery stalks. The leaves have a sharper flavor than the stalk does, which add to this dish.

    Recipe #454633

    The original is from Southern Living 1983 cookbook and is credited to Mrs. Frank Patton from Johnson City, Tenn. This is a favorite of ours that we often double and freeze in lunch size portions for DH. The original recipe calls for canned beans, but we process dried beans. If you don't have a pressure cooker, it will take longer, so if you're in a hurry, use the canned variety. We also tend to increase the spices and herbs and use hot sausage to increase the impact. (time does not include soaking)

    Recipe #399167

    From the Williams-Sonoma Beans and Rice cookbook. While the yogurt sauce is good, we prefer it without. Instead, we just use a large amount of cilantro. This mildly gingery soup is best when served hot, but it is also good chilled. The distinctive yogurt topping is similar to Indian raita, a blend of yogurt and various spices.

    Recipe #416652

    This recipe has become our favorite black-eyed pea recipe. Because it's made without meat, which can be served on the side (although we don't bother with it), it's lighter and it's vegan, which means we've been able to serve it to a whole crowd of different people around our table who have religious or ethical dietary needs. And meat-eaters who say they don't like beans come away asking for the recipe. This recipe includes two parts: the beans and a vinaigrette which seasons it. Serve with cornbread and greens or spinach. If you are good with a pressure cooker, you can speed this up by about half. Preparation time does not reflect pressure cooker use or soaking time. We usually double the recipe as it freezes well. If time is an issue, just make your rice at the same time but save the water from the peas and make some dirty rice to serve with other things.

    Recipe #407481

    This is a favorite of ours, originally printed from Cooks.com, which we've adjusted to our liking. We prefer to use more, smaller peppers, so you get more pepper to filling ratio. Serve with a good crusty bread. The original suggests a dollop of sour cream.

    Recipe #432416

    This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole newspaper of the early 1900's in New Orleans. If you've never made a Cajun Roux, don't skimp of the time it takes to make it. If you want a gumbo with a velvety texture, the roux is of utmost importance. Allow it to cook slowly and don't forge to stir. Don't be put off by the preparation time or the number of steps. It all actually goes together pretty quickly and the end results are worth it.

    Recipe #435254

    My husband loves salted peanuts in the shell but often, by the time they reach the grocery store, they are stale. Living in the South, my local produce market sells raw roasting peanuts. And voila, after some experimentation, we've got an amazing snack. It's not hard to make, the actual roasting time is 30 minutes, but getting to that stage just takes time - days, in fact, unless you've got a food dryer-dehydrator, perhaps. But, if you can get your hands on fresh raw peanuts, it's worth the wait. Do not think that you can bring the nuts home from the store and much on them during your movie the same night. It won't work.

    Recipe #450307


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