United States Chef
Recipes by kathy vegas (Page 9)
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OkonomiyakiMy Japanese friends will recognize this as a popular way to end an evening of drinking with friends. My non-Japanese friends not familiar with this… |
Feb 2011
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1 vote
424 views
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Panko Crusted SpamI truly believe just about anything can be breaded with panko, those crispy Japanese style breadcrumbs, and transformed into something pretty darned… |
Feb 2011
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1 vote
356 views
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Sauteed Curry Flavor CarrotsCarrots are used so often as a secondary ingredient in soups, stews and sauces that they are often overlooked as a stand-alone side dish on their… |
Feb 2011
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1 vote
282 views
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Milk Chocolate Ganache TartI’m a milk chocolate lover in world dominated by dark chocolate fans. I love the smooth, creamy richness of good milk chocolate. This recipe… |
Feb 2011
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1 vote
475 views
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Tamarind Chicken WingsTamarind is one of those basic ethnic pantry staples like cilantro that can be found in many world cuisines. This tart pulp of a seed pod shows up… |
Feb 2011
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1 vote
663 views
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WontonsWith wonton wrappers available in just about every supermarket these days, restaurant quality wontons, potstickers and even Italian ravioli are a… |
Feb 2011
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1 vote
633 views
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KimchiIn Korean cuisine, pickled vegetables are served as a side dish with nearly every meal. Any vegetable can be pickled Korean style for kimchi, but… |
Feb 2011
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1 vote
537 views
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Hungarian PaprikashPaprikash, a popular Hungarian stew, has many versions. Any meat may be used. Beef, pork, chicken, veal or lamb are all often used. Mushroom… |
Feb 2011
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1 vote
674 views
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Fresh Noodles and PastaWhen I was young, pasta in one form or another played an important role in most of our family meals. With grandparents born in Italy on one side and… |
Jan 2011
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2 votes
1002 views
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DatesIt really is a revelation when a superb local ingredient is used in a classic recipe. The difference can be startling. This date nut bread is an… |
Jan 2011
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1 vote
377 views
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