Recipes

Easy Indian Naan

I bet your favorite thing in an Indian restaurant is the naan. Chewy, bubbly, and buttery bread hot from the tandoor oven. Easy Indian naan is just that, easy. You will want to serve this easy Indian naan with every meal.
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Polynesian Foil Wrapped Chicken

Polynesian foil wrapped chicken is one of the foods that brings culture together. From sausage and gravy called bangers and mash to  a sweet coconut Panipopo which is Samoan. Treat your guests to a unique appetizer when you serve these Polynesian foil wrapped chicken packs. Steamed with fragrant herbs and asian flavors for a truly authentic fare.
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Crab Rangoon

Crab Rangoon are a delicious appetizer you'll find in many Asian restaurants. Typically like a fried wonton, but with a creamy, crabby, tasty filling. Crab rangoon consists of wonton wrappers that are filled with a mixture of crab, cream cheese, garlic powder, ginger, green onions and Worcestershire sauce. The wontons are either fried like your traditional pot sticker or fried until golden brown and crispy in oil for a crunchy texture. They are served with a sweet, hot and sour sauce that compliment the filling.
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Vegan Cream Sauce

French style cream sauce made healthier. The vegan cream sauce will satisfy your craving for a creamy pasta dish with no guilt. Made with no cholesterol, only healthy fats, and loads of protein. It compares to the French "Bechamel" sauce but vegan. Even a serious skeptic will enjoy the creaminess and flavor of this real plant-based cream sauce.
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Dream Bar Recipe

Baking for the holiday would not be complete without this decadent dream bar recipe. Chef David Shamah has sophisticated the traditional butterscotch morsels with a trio of white, dark and milk chocolate. Bring childhood memories to the for front this season when you make this deliciously decadent dream bar recipe. Try some of my Holiday desserts, Hungarian Kifli,  French eclairs, and Strawberry ricotta mousse.  

Plant Based Mexican Pozole

I'm so excited to share this plant based Mexican pozole with you. The flavor is similar to the traditional pozole, but without meat. I used smoked tempeh and mushrooms to give it a meaty consistency.  The red miso gives it an earthy flavor that deepens the broth. The dried and fresh roasted peppers are a must to give this pozole an authentic taste. Condiments lighten up the plant based Mexican pozole and give a refreshing crunch with every bite.  
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Focaccia Bread

Italian's love their focaccia bread. Served as a snack or accompanied with pasta and roast meats. One secret for making good focaccia is don't skimp on the olive oil! Focaccia,  is a flat, slightly raised bread, not unlike pizza crust. For many parts of Italy  focaccia has been especially popular near the sea, where humidity in the air inhibits the full rising of conventional bread dough. Traditionally the bread is flavored with only coarse salt or rosemary. But, you can top your focaccia with onion, tomatoes, black or green olives, even wisps of lemon peel.
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Quick French Beignet

Yes, I said a quick French beignet. Are you craving for a donut but don't have a lot of time to wait for them to rise? Try my quick French beignet and you'll be surprised just how delicious and fulfilling they are for that donut fix. The New Orleans French quarters are know for these donuts which are served with a strong cup of coffee mixed with chicory. Savor the quick beignet with an espresso or drip whatever you prefer.  
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Chinese Wonton Soup Recipe

I dream of this Chinese Wonton Soup recipe almost every week. This addictive soup is simple to make and very rewarding. These tasty little dumplings are believed to have been introduced to the West by early Chinatown settlers from Canton, Southern China. Wonton literally means “swallowing clouds” in Chinese. You can make the wontons ahead of time and freeze them on a baking sheet. Make the broth a head of time and freeze it also for the wonton soup or other nourishing meals.    
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Sweet and Sour Chicken

Nothing is more quintessential to Americanized Chinese food than the sweet and sour chicken. The origin of sweet and sour chicken was in the 18th century or earlier from China. It spreads to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades. Yes, became a little sweeter for the American pallet, but still as delicious. Try my other Asian fare and be delighted by the authentic flavors.      
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Sourdough Carrot Cake Muffin

A sourdough carrot cake muffin can start your morning off with a surprising taste, is it a dessert or breakfast? Well you be the judge.  I put half the sugar in for breakfast and burst up for dessert. Sourdough carrot cake muffins are very versatile. You can add pineapple or shredded coconut. That  will transform the muffin into a morning glory muffin! Life is too short not to enjoy the better things in life, like sourdough. Check out my other recipes for sourdough, you won't be disappointed. Make sure you make the sourdough carrot cake muffin is made the night...Read More

Orange Olive Oil Cake

Delicious orange olive oil cake for snack or breakfast. Easy to put together with just a few ingredients.  Dollop of ice cream makes this cake to die for.  The Italians know just how to make olive oil shine, with this Torta D'olio D'oliva. The olive oil makes this cake fragrant and moist.  You can add a bit of sourdough if you'd like to use up your discard. I enjoy making everything with sourdough.    

Focaccia Bread Recipe

Fast food in Italy is made with a traditional focaccia bread recipe. The Italians know just how we crave a delicious focaccia bread . Chewy, soft, with a light crust infused with olive oil and fresh herbs. As a meal with salad or enhanced as a pizza this focaccia bread recipe is a winner. I make traditional pizza or add a flare of flavor with onions, potatoes with dollops of mascarpone. Mama Mia it is the bomb. Focaccia can be used for sandwiches as well. If you can't eat it all, just cut in half and freeze. It can be...Read More
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French éclairs

There is nothing more satisfying than a French éclairs . This treat is hard to resist. Perfecting the choux dough is not difficult. It requires a bit of know how and that is what I want to teach you. The French eclair is filled with a pastry cream that is slightly stiffer than regular pudding. The French eclairs are an elegant dessert for guests or anytime you desire a sweet treat to satisfy your French-aholic mood.  
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Sourdough Discard Crackers

Do you have more sourdough than you know what to do with? Me too, that is why you need to make these sourdough discard crackers. They are great for dips or just snacking. Go crazy, I like to try many different herbs. Curry and black pepper is my favorite. Sourdough bread and crackers are a healthy alternative to yeast. Making minerals and vitamins available for you to absorb. Go ahead make these, I guarantee you'll like them.