From the Black Hills Recipe book for ZWT6... I thought this would be fun with the Feta Cheese Broiled Tomatoes, since it uses mayonnaise. I'm not sure how much this makes... looks like a couple cups maybe?
From the Essential Asian Cookbook for the ZWT6! This one is from Indonesia.
note: Kecap manis; Other names: kecap manise, ketjap manis
[KEH-chuhp MAH-nees] An Indonesian sauce similar to a sweet soy sauce flavored with garlic and/or star anise. Kecap manis is sweetened with palm sugar and is used as a condiment. The sauce is thick and not at all salty and has a very rich caramely flavor.
For ZWT6. From Japanese Cooking (Emi Kazuko). Kuri is the Japanese variety of chestnut. They're available at asian stores. Try to get Japanese short grain rice if you can. It cooks differently from American versions. If you can't, just keep an eye on it so that it finishes cooking correctly.
Just adding to the lists of Asian food for the ZWT! What makes this special is the black vinegar. If you can't get any, use regular rice vinegar, but if you can find black... GET IT. It's like the difference between Italian and Spanish olive oils. Subtle and amazing. From Hot, Sour, Salty, Sweet
This is from Hot Sour Salty Sweet, my favorite cookbook :) It's a culinary journey cookbook, which are the best reads!! The trick to wok cooking is to prep everything in little bowls so that you can quickly and easily add ingredients without trouble. This looks like a harder recipe than it actually is. All the effort is in the prep and then it's just tossing things into the wok til it seems done :)
From http://skinnygourmet.blogspot.com/2008/12/healthy-meets-indulgence-cheddar-and.html, but I added fat back in and made it lower carb by replacing the flour/skim milk with heavy cream. This looks amazing and I'm looking forward to trying it soon.
I made this for my Halloween picnic. Needed something to warm us through. Colorado and snow on the ground! I used sambhal curry it's an African curry and very rich! Most of the taste will depend on which curry blend you use.
Boulder sausage now makes chorizo. Best mexican chorizo I have ever eaten. I find a lot of chorizo a bit too greasy for my tastes, and Boulder's has a wonderful texture. Titling this recipe was tricky because after calling it "green chili" all day I realized it isn't really a chili, is it? So I am now in a lively debate with several friends about what, exactly, defines a chili. In any case, it's yummy. *nom nom nom*