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    You are in: Home / Jainagirl's Public Recipes
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    21 Recipes

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    This recipe comes from a Chinese cooking teacher who is herself Chinese. She taught us home-style Chinese cooking. This recipe takes some time to make, but is well worth it. Better than the best restaurant fare!

    Recipe #330133

    A hearty recipe that's a great use for leftover chicken or turkey.

    Recipe #343984

    If you think you don't like Indian food, I double dog dare you to try this delicious recipe! The seasoning is super-mild, but can be upped, according to your taste. Sprinkling the chicken with the spices, rather than cooking the spices with the onion in the traditional Indian way, keeps the flavors lighter and milder. Using chicken tenders makes the prep quite easy. Why call it "Americain?" Because this is decidely an American take on a classic Indian dish.

    Recipe #446870

    This soup is every bit as good as any you'd get in a fine restaurant. It's exceptionally quick and easy to make, yet is elegant to present. Perfect starter for dinner, but hearty enough to serve in larger portions on its own.

    Recipe #442366

    Here's a unique and delicious take on chicken salad that has an interesting list of ingredients that combine for an exotic yet mild flavor. For a spectacular presentation, serve in a hollowed out loaf of crusty bread. Cut into wedges, bread and all, to serve. The original recipe is from a cookbook by Susan Brown Draudt entitled "Food Processor Cookery," published by HPBooks, Inc. in 1981 and 1984. Please note the recipe does not require a food processor and is a great way to use leftover roast chicken. Even the dark meat! For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder. Both are widely available in larger supermarkets with international foods sections.

    Recipe #387192

    The original recipe for this dish came from an old New York Times International Cookbook. Of course, I had to tweak it a bit!

    Recipe #442011

    In Mexico, the Maya were known to prepare their tamales with fresh corn and wrap them in fresh corn husks. I thought the technique sounded interesting and decided to try it. The results were excellent! This recipe owes a lot to two wonderful Mexican cookbooks that I refer to often: "Mesa Mexicana" by Mary Sue Milliken and Susan Feniger and "Food From My Heart" by Zarela Martinez.

    Recipe #431574

    This recipe is based on one from Food Network chef Anne Burrell. It adds great dimension of flavor to ho-hum dishes. Once you have it, you'll find a million uses for it. Perfect for meat, poultry, fish, seafood and vegetables. Enjoy!

    Recipe #446026

    This recipe is based on one from Rachael Ray, but I changed it around quite a bit to suite our tastes and what I had on hand. Anyway, this works on its own as a main dish or as a side dish with beef or chicken. It's quite hearty!

    Recipe #440577

    One day I was making this marinade and wondered how it would work if injected. It was perfect! The marinade has endless variations. I like to add roasted garlic and whirl in a blender or processor. Be sure to strain it before injecting if you do this.

    Recipe #271941

    Looking for that authentic Asian take-out flavor? Try this recipe! It's hearty enough to serve as a main dish, along with egg rolls or spring rolls.

    Recipe #438472

    If anyone has the Wolfgang Puck pressure cooker from HSN, you know the recipes that came with it are pretty sparse. Here's one I devised for risotto that turned out beyond perfect. Give it a try! Technique is based on green risotto recipe in the instruction book.

    Recipe #272316

    This is a delicious meal-in-a-pot that's ready in less than an hour. The cooker does all the work except for prep, so don't be concerned about the time. This hearty stew tastes and looks long-cooked, a real husband-pleaser :-). Note: I developed this recipe for the Wolfgang Puck 6-quart electronic pressure cooker that used to be sold on HSN (Home Shopping Network on TV). I'm sure it would be quite easy to adapt for stove-top pressure cookers or other brands of electronic ones. Enjoy!

    Recipe #363886

    This is a great way to use your pressure cooker to get long-cooked results, with very little effort, from an inexpensive cut of meat. Delicious!

    Recipe #447643

    This is a quick version of the classic French dish, completely made in the Wolfgang Puck electronic pressure cooker. I'm sure it would work for other brands, as well, including stove top models. Just be sure to follow the manufacturer's instructions, regardless of what brand you're using. Enjoy!

    Recipe #447554

    This recipe has been in my family for three generations. Being the impatient type, I adapted it for my pressure cooker :-)

    Recipe #448008

    This recipe comes from the New York Times International Cookbook, which was published in 1971. I recently rediscovered this cookbook languishing on my bookshelf. I had a note on this recipe from 1974 -- can you imagine? The original recipe bears the name of a Russian innkeeper who was famous for this dish, or so the recipe introduction says. Anyway, it's quite an elegant and delicious way to use humble ground chicken.

    Recipe #441865

    This recipe yields a succent smoked chicken, not too smoky, with a gorgeous bronzed skin. The meat is tender and juicy, perfect for a summer supper. The prep is super easy, and once the meat is in the smoker, it's pretty much automatic and doesn't take much monitoring. You may need to add more soaked wood chunks if the chicken takes more than two hours, so be sure to have some extras on hand and ready to go. The skin on chicken prepared this way is exceptionally delicious. Leftovers make a great cold smoked chicken salad. Also, it shouldn't be hard to adapt this recipe to other brands of outdoor smokers. Use any type of meat thermometer, as long as it's accurate, but be sure to use one. You also will need a means of trussing the chicken, such as those stretchy silicone bands or plain white butcher's twine, as well as a specialized tool for injecting the marinade.

    Recipe #430074

    Although I'm of Mediterranean descent, my husband's family is German. In the fall, I really enjoy making "Oktoberfest" type recipes. The other day I was looking through an old "New York Times International" cookbook from the early 1970s and found a great recipe for this classic dish. I tweaked it a bit, of course. Enjoy!

    Recipe #441064

    This is a recipe that's a blend of several others I found on the Internet. I recently bought an inexpensive Brinkmann smoker at Home Depot and wanted to try making a ham-like product. When I found a recipe for tasso, a smoked, lightly spiced meat used extensively in Cajun cuisine, I just had to try it! This recipe takes two days - one for brining and one for smoking. BE SURE TO SEE THE IMPORTANT NOTES IN "DIRECTIONS" SECTION BELOW BEFORE MAKING THIS RECIPE.

    Recipe #444535

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