Italian Cannoli Recipe

Italian Cannoli recipes are a dime a dozen. But, I have to say this one is my all time favorite. My brother owned a bakery that supplied this Italian cannoli recipe to an Italian restaurant in Sun Valley, ID. There is a trick to get that shell  bubbly crisp and that cream sturdy and sweet. It looks daunting, but I'm sure you'll master the process the first time. T...Read More
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Phad Thai Recipe

This fabulous Phad Thai recipe was put together by the people of Thailand. In the 1940's the Prime Minister of Thailand, Plaek Phibunsongkhram was focused on national building of their culture....Read More
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Penne with sausage sauce

The Italians know their pasta, this rendition is one of my favorites. Quick and easy packed with flavor you'll enjoy every bite. What makes this exceptional is the fresh rosemary and a bit of cream. Both of these ingredients put it over the top! Great for a weeknight meal or even for those picky guests!...Read More
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Vegan Tuna Recipe

You say vegan tuna? Well it's not exactly tuna, but tastes a lot like it. Makes a great sandwich, tuna melt or dip. My husband who isn't vegan likes it with a little sriracha. ...Read More
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Vegan Chili Relleno

I love Chili Rellenos but feel sad that vegans can't enjoy the same thing I am. I came up with a delicious alternate that I teach in my cooking school. It's made with aquafaba whipped into what resembles egg whites. Then I make a batter with a little flour (of your choice) and mix with turmeric for a eggy color. Serves 4...Read More

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....Read More
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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....Read More
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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....Read More
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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....Read More
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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. 2-3oz. bars semi sweet chocolate 2-3oz. bars milk chocolate 2-3oz. bars white chocolate 12 tablespoons unsalted butter 2 cups graham crackers 1 teaspoon cinnamon 1 1/3 cups shredded coconut 3 full cups pecan halves 15 oz....Read More

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. Stock: 1 1/2 cups thinly sliced yellow onion 3 garlic cloves 1 carrot chopped in chunks 3 whole black peppercorns 2 bay...Read More
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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. 1  7-gram packet of active...Read More
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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. 1 cup all purpose flour 1 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 large...Read More
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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. Broth: 1 small whole chicken with giblets 2 quarts water plus 1/2 cup 1 1/2 tablespoons salt...Read More
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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. 1/2 lb. chicken Step One 1 egg yolk 1 tablespoon cornstarch 1/2 tablespoon soy sauce 6 tablespoons cornstarch Oil for frying...Read More
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