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Top SF Chronicle Recipe: Pasta with Broccoli and Spicy Sausage by John SpottiswoodOur good friend Linda Hansen saved this top recipe from the SF Chronicle in 2004 and it has become one of her and our favorites. It was created at the Last Supper Club restaurant in San Francisco. We've adapted the pasta, broccoli, and sausage… |
10 votes
7837 views
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Killer Shrimp by John SpottiswoodNancy and I loved eating at this hole in the wall restaurant in Marina Del Ray called Killer Shrimp. It was in a strip mall and didn't have much character, but their "killer" shrimp drew a loyal crowd. I recently heard that it had closed, so I've tried to recreate it with help from a few others who have tried. I think what most the… |
10 votes
25292 views
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CHOPSUEY (CHICKEN WITH VEGETABLES) by MARIA LOURDES V. LIPARDO-AYUBSubscribe to my YouTube Channel (Lipardo's Global Kitchen) for more recipes and future raffle draws for giveaway prizes. This is one of the Filipino traditional dishes which I used to serve to my guests abroad. Foreigners are fascinated with this cuisine. Try and you'll crave for more... |
3 votes
4704 views
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Pasta Shells in white sauce with sausage, mushrooms and peas! by Manju NairI'm a big fan of Italian food and Pasta tops my list! I had this packet of shell pasta and wanted to make something really special. I have never tried making white sauce or bechamel sauce before and so I wanted to something new (as usual) and guess… |
2 votes
9489 views
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Gino's Noodle Dough by J. Gino GenovesiNoodles, in many forms, have been a staple food in many parts of the world for centuries. China, Japan, Italy all take credit for creating the noodles. However, the earliest records appear in a book written between AD25 to 220 in China. No matter the origin, noodles have been a staple food, relatively cheap, quick to prepare and… |
2 votes
6734 views
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Jollof Rice (a Nigerian party pillaf) by Kike NkanaThis is basically rice in red capsicum (or bell pepper) and tomato sauce. Lots of onions, thyme and curry. Cooked right, it's simply delicious! |
2 votes
15325 views
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Orange perfumed risotto by AlidaA very straightforward dish. A light risotto with a delicate aroma of orange. You will use the zest as well as the juice so it would be best to use an organic orange. |
2 votes
1959 views
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Asian Seafood and Noodle Soup by John SpottiswoodWe had this dish at a seaside restaurant in Campbell River, BC called Quay West. It was beautiful and delicious. The broth reminded me of the tasty soba dishes I had when I lived in Japan. So I made a version of this while in San Luis Obispo. The sauce is tremendous and I'm sure you'll really enjoy it. It will provide some nice… |
2 votes
6105 views
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Tinolang Manok with Luyang Dilaw by ShaleeDPNormally my grandma will use a native chicken when cooking this soup dish. I like it that way too. Native chicken has more powerful taste. Very tasty. |
2 votes
10845 views
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Homemade Green Tea Pasta With Mint Pesto by kristyIt's a fabulous meatless meal you will never resist ! |
2 votes
3982 views
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Cordon bleu a la fogoncito by Arturo Féliz-CamiloIt's my mom's modification of cordon bleu chicken breast with my own twist |
2 votes
3309 views
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Linguine al pesto genovese by Shawnna and Davide BusettiThe origins of pesto genovese go way back in time, to Genova, in the Ligurian region of Italy. The word pesto comes from the verb "pestare" which loosely translated, means to crush. Traditionally, pesto genovese would be made with the mortar and pestle. You would grind the ingredients until they reached the consistency of a paste.… |
1 vote
2534 views
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Red Beans & Rice by Beth RoanI had to find a use for my leftover ham bone from Easter. |
1 vote
1988 views
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Millet Khichadi with lots of veggies by Meera NalavadiA spicy comfort bowl full of healthy millets and veggies, perfect meal on a rainy, cold snowy day! |
1 vote
2042 views
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Polenta Basic by brannaHow to make a good basic polenta dish |
1 vote
3908 views
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