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Chopped napa cabbage, crunchy pieces of ramen noodle, and sunflower seed kernels make a unique Asian-type slaw with a sweet and tangy vinegar dressing.
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Thin slices of boneless beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared in a hot skillet and served over steamed rice in this classic Korean dish.
cooking.nytimes.com
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar You’ll see “bacon drippings” in the ingredients These make for really delicious tortillas.
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Baked barbeque chicken wings are super simple to prepare using your favorite BBQ sauce, creating a crispy wing that's tender on the inside.
www.chowhound.com
Make this easy crock pot roast dish with porcini and beer for a winter comfort food that’s a guaranteed crowd-pleaser. Chowhound’s step-by-step recipe includes...
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A friend of mine gave me the recipe some 20 years or so ago. My kids loved it.
Ingredients: steaks, flour, oil, beef bouillon, water
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Potatoes mashed with caramelized onions, cream cheese, brown sugar, sour cream, whipping cream, soy sauce, and more. They are seriously addictive!
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My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
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This slightly sweetened coleslaw is made with the convenient use of prepared coleslaw mix in a creamy salad dressing with poppy seeds.
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This recipe was an "on-the-fly" concoction I came up with when my mom and my sister got sick at the same time! I had to have enough soup to feed them all day...
Ingredients: water, tomato bouillon, tahini
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Fried chicken and boiled potatoes simmer together in an unusually delicious gravy fragrant with cloves.
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Chicken thighs and rice are simmered in a lightly spiced tomato broth for this Mexican-inspired dish.