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Recipes

Chinese Cabbage and Chicken Soup

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Please resist any temptation to add more ingredients. This is a dish in which the whole is vastly greater than the sum of the parts. MORE»

Recipe #348281

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Cranberry Cream Pie

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My health is failing but I was still able to prepare a full course Thanksgiving dinner for my extended family. I dreamed this one up while hospitalized the week before Thanksgiving. MORE»

Recipe #341490

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Gozzoo

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Fragrant Tomato Onion Sauce. Cook time includes 30 minute resting MORE»

Recipe #321393

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Takkali Payam Opma

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Semolina Pilaf. Take care when toasting seeds. Oil must be fairly hot for the mustard seeds to pop, but not too hot, scorching them. Heat must be lowered quite a bit to prevent burning the yellow split peas. Heat must be lowered even more to... MORE»

Recipe #321392

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Patate Al Latte

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I keep milk on hand on Sundays for visits by my granddaughters. We don't drink milk. This recipe lets me use up the extra.I don't bother with the potato flour. From "Feast of Italy", 1973, consulting chef: Giorgio Gioco. Prep time... MORE»

Recipe #211752

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Lou's Bean Spread.

(1 reviews) Posted by It's loose again!<img src="http://i23.phot  

Ingredients are everything! I got the True Spanish Dulce paprika from www.CookingEnthusiast.com, grew the Hot Portugal pepper seeds from www.harrisseeds.com. MORE»

Recipe #153201

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Sweet Potato / Apple Strata

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Vegetable side dishes stole the show this Thanksgiving. This was my yellow vegetable dish. Use New Jersey red sweet potatoes and a full flavored rum, like Appleton Estates. MORE»

Recipe #105167

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Swiss Chard in Sauce Gruyere

(4 reviews) Posted by It's loose again!<img src="http://i23.phot  

The suprise hits of this year's Thankgiving dinner were the vegetable side dishes. This was the green vegetable I served. I used red Swiss chard, giving the dish a holiday look. The dish can be finished in the oven while the turkey is resting. MORE»

Recipe #104968

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Impossible Garden Pie

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From The Ashley Inn B&B, published in 1st Traveler's Choice Internet Cookbook accessed through www.virtualcities.com. They use a cooking time of 30 minutes; it takes 45 minutes in my oven. MORE»

Recipe #104543

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Chicken With Cucumbers

(1 reviews) Posted by It's loose again!<img src="http://i23.phot  

Based on a recipe from "The Joy of Chinese Cooking" by Lo Mei Hing and Sun Tzi Hsi. Written in Japan in 1981. Translated and printed in Milan, Italy in 1983. One of the few dishes I make more than once a year. MORE»

Recipe #102376

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Pistou

(1 reviews) Posted by It's loose again!<img src="http://i23.phot  

All summer I made pesto with recipes from various sources, freezing them in 1/2 cup portions. When guests come by I cut up a baguette and set out a few. This one goes first, never a bit left. From Provencal Light by Martha Rose Shulman. MORE»

Recipe #100384

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Lou's Pesto Cream Sauce

(1 reviews) Posted by It's loose again!<img src="http://i23.phot  

After growing tons of basil and trying lots of pesto recipes, I settled on two. This one is a pasta sauce. Use of a mortar and pestal is a must. After making it 3 times with a small marble set, I broke down and got an 8" granite set from... MORE»

Recipe #100184

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Lou's Crab Bisque

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Turn inexpensive imitation crab meat into an elegant starter course. RC Crab Base can be ordered through their web site, www.rcfinefoods.com. I use grapeseed oil because it is rich in vitamin E and linoleic acid, any oil will do. MORE»

Recipe #89026

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Veal Pasta Sauce

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I made this one day when I was not in the mood for herbs and spices, not even garlic or wine. MORE»

Recipe #86370

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Lou's Shrimp Spread

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Guests just wolf this down. It keeps them busy while I finish the soup course. This would also be good stuffed into cherry tomatoes. MORE»

Recipe #86276

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Lou's Smoked Turkey Bruschetta

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My sister-in-law needed something for a holiday buffet. I came up with this. MORE»

Recipe #86234

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Lou's Mediterranean Salad

(1 reviews) Posted by It's loose again!<img src="http://i23.phot  

It tastes like sunshine. MORE»

Recipe #86162

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Lou's Halloween Salad

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It's important to use a quality vinegar. I used Dr. Weis naturtriuber Applelessing fur die Vollwertkuche. This can be made up to 2 days in advance and refrigerated, covered. MORE»

Recipe #85704

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Lou's Chinese Pork

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You may want to take the batteries out of your smoke alarm when you cook this. Remember to put them back in. Chinese, brought here to build the railroads, invented ketchup using ingredients they found here. From koechiap (tomato sauce). MORE»

Recipe #85490

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Lou's Mango Pie

(2 reviews) Posted by It's loose again!<img src="http://i23.phot  

I just made it up after getting a good deal on mangoes. If available, use Appleton Estate Jamaica Rum. Please, no light rums or spiced rums. MORE»

Recipe #84606

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