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Recipes
Italian-American Lasagna
By taochavez
Line a sieve with a double thickness of cheesecloth or a basket-type coffee filter
- 2 pounds fresh or packaged whole-milk ricotta cheese
- 2 pounds lasagna noodles
- 2 tablespoons olive oil
- 2 large eggs
- pinch salt
- 2 1/2 cups Parmigiano-Reggiano, freshly grated
- 1 pound mozzarella cheese , preferably fresh, sliced thin
- For the Italian-American Meat Sauce
- 2 35-ounce cans Italian Plum Tomatoes, (preferably San Marzano)
- 1/4 cup extra-virgin olive oil
- 2 medium yellow onions, diced (about 2 cups)
- 8 garlic cloves, peeled and chopped fine
- 6 meaty pork neck bones, (about 3/4 pound)
- 1 pound ground beef
- salt
- 3/4 cup dry white wine
- 1/3 cup tomato paste
- 4 bay leaves
- 1 1/2 teaspoons dried oregano, crumbled
- 4 cups hot water
Red Velvet Cake Roll
By taochavez
1. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil
- 1/4 cup powdered sugar
- 4 eggs
- 1/2 cup plus 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons red food color
- Water
- 2/3 cup all-purpose flour
- 1/4 cup HERSHEY'S Cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- CREAM CHEESE FILLING
- Additional powdered sugar
- HERSHEY'S Syrup
The Greatest Queso That Ever Lived
By taochavez
When we say this recipe is for The Greatest Queso That Ever Lived, we mean it
- 1 (32-ounce) block 1 (32-ounce) block Velveeta cheese
- 1 (8-ounce) package 1 (8-ounce) package cream cheese
- 1 (10-ounce) can 1 (10-ounce) can Rotel
- 1 (10.75-ounce) can 1 (10.75-ounce) can cream of mushroom soup
- 1 pound 1 pound ground beef or sausage (or a combination of both)
NAGASAKI CHAMPON
By taochavez
To prepare the champon soup, heat the sesame oil in a saucepan over high heat
- 2 tablespoons sesame oil
- 4 ounces thinly sliced pork (available at Asian markets), cut into bite-size pieces
- 3 cloves garlic, peeled and thinly sliced
- 4 ounces squid, cleaned and sliced into rings
- 4 ounces scallops, cut into 1/2-inch-thick slices
- 4 ounces small shrimp (51/60 size), peeled
- 1 small carrot (about 3 ounces), peeled and sliced into 2-inch-long pieces
- 1/2 onion (about 8 ounces), peeled and cut into 1/4-inch-thick slices
- 4 ounces shiitake mushrooms, stems removed and sliced
- 4 ounces cabbage, cut into bite-size pieces
- 1/2 cup sake
- 2 quarts ramen soup, hot
- 1 tablespoon salt
- 1 tablespoon soy sauce
- 2 tablespoons mirin
- 2 cups milk
- 4 scallions, trimmed and sliced on an angle into 1-inch pieces
- 4 packages (about 6 ounces each) fresh-frozen ramen noodles
- 1 tablespoon ground sesame
Salsa Verde
By taochavez
Remove husks from tomatillos and rinse in water to remove stickiness
- makes about 2 cups
- 1 lb. (454 grams) tomatillos
- 3 serrano chiles
- 2 cloves garlic, peeled and minced
- 1/2 medium white onion, chopped
- 1/2 teaspoon toasted Mexican oregano
- 1/2 teaspoon sea salt, or to taste
- 2 tablespoons mild oil, such as canola or safflower
Easy Cream Cheese Pound Cake
By taochavez
Cream Cheese Pound Cake is the best of two dessert in one! Creamy and fluffly, this is the perfect cake to be serve...
- 1 1/2 cup butter, softened
- 1 package cream cheese, softened
- 3 cups sugar
- 6 eggs, large
- 1 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ⁄8 teaspoon salt
Tzatziki VII
By taochavez
Directions Place the yogurt in a large square of double cheesecloth
- 1 (32 ounce) container plain yogurt
- 2 cucumbers
- 1 medium head garlic
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon chopped fresh dill weed
- salt and pepper to taste
Ramen Recipe
By taochavez
There are two main components in Ramen: noodles and soup
- 1 lb pork
- 1 tsp salt
- 6 cups water (1.5L)
- 50 g ginger root, sliced
- 3 cloves garlic, skinned
- 1 bunch green onions
- 4 Tbsp soy sauce
- 2 Tbsp sake
- 1 tsp salt
- 1 tsp sesame oil
- 9 oz fresh angel hair pasta (225g)
- 8 cups water (2L)
- 2 Tbsp baking soda
- boiled egg halves
- bean sprouts, blanched briefly
- green onions, cut finely
Emeril's Essence
By taochavez
Combine all ingredients thoroughly
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Chinese Spicy Hot And Sour Soup
By taochavez
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes
- 5 dried wood ear mushrooms
- 4 dried shiitake mushrooms
- 8 dried tiger lily buds
- 4 cups chicken stock
- 1/3 cup diced bamboo shoots
- 1/3 cup lean ground pork
- 1 teaspoon soy sauce
- 1/2 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1/2 (16 ounce) package firm tofu, cubed
- 1 egg, lightly beaten
- 1 teaspoon sesame oil
- 2 tablespoons thinly sliced green onion