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PAMELA D.

Chef #945680

Joined: Sep 5, 2008

6 Public Recipes by PAMELA D.

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Three Forks Salad

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1 Reviews | By PAMELA D.

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My version of the Dallas Steakhouse favorite. I once asked the Chef, "What is that little "something" flavor in the dressing?" He replied, "Molasses." Dressing should be used sparingly, more is not better. I recommend chilled plates. Need not limit to spring mix, I often serve over other salad blends as well.

Recipe #490724

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Chorizo Lentil and Black Bean Hash

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1 Reviews | By PAMELA D.

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I had some Chorizo to use and this all fell into place with leftover beans and lentils from the fridge. Serve warm on corn tortillas with cilantro and fried eggs.

Recipe #496603

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Enchirito Sauce

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Be the first to review! | By PAMELA D.

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I used to combine a can of tomato sauce with a bottle of Taco Bell Hot sauce to use for home made Enchiritos. I got a craving one day and didn't want to go to the store so I whizzed this up with what I had on hand. This has more body than the other version but you can sub tomato sauce for the canned tomatoes for a smoother version.

Recipe #494462

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Grilled Garden Pasta

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Be the first to review! | By PAMELA D.

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I worked at a restaurant that served broiled tomatoes. Yuck. Then I tried them. YUM! I eventually tweaked to my liking and then turned that taste into a meal. This is best grilled over charcoal with your favorite wood chips, I like hickory or apple wood, but a gas grill is fine too if you have a chip box. If you like your red sauce with a hint of sweet you might like this recipe. Serving with garlic bread (HEAVY on the garlic) is essential and for me is the best part of the dish when dipped in the sauce. If you have a side burner on your grill you can cook your pasta and sauce outside as well. Makes a great meatless meal but I sometimes add grilled shrimp or chicken.

Recipe #499522

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THICK Chocolate Pie

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Be the first to review! | By PAMELA D.

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A firm, no ooze, no weep pie. Use better chocolate for a better pie. I use a flat whisk for this recipe.

Recipe #493661

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Olive Bites

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Be the first to review! | By PAMELA D.

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We used to eat fried olive bites at the State Fair of Texas but they got dropped due to the supplier not supplying them . I came up with my own version to satisfy our craving. Good as is but we like to dip in a creamy Greek dip. These can be made ahead and frozen. Allow to come to room temp approx 30 minutes before frying.