Recipes

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CuisineAmericanCajunItalianMexicanIngredientDairyMeatPastaPoultrySeafoodVegetablesMealAppetizers and Hors d’OeuvresDinnerMain CourseStartersMethodBakingBroilingGrillingPan FrySautéing
Smothered OnionsThis recipe is a version of ones favored by James Beard, Jehane Benoit and Craig Claiborne. It’s a childhood memory for me and I prepare it with sautéed baby beef liver, beef patties or steak.
Buttered Green Beans with AlmondsThese beans have a wonderful flavor from the butter that has been cooked to a nutty brown stage. They are a great side dish and a succulent, nutritious treat. Use unsalted butter as it is less likely to burn.
Herbed Crab DipPita bread is great to serve with dips because the bread is firm and easy to manipulate into tiny cups. If you can find the tiny pita breads, cut them in half and the pockets are perfect.
Pork Tacos or TostadasA tostada is a flat tortilla, with toppings; a taco is a folded tortilla filled with a variety of foods such as grated cheese, shredded lettuce and meat sauce. Use this meat sauce as a basis for either and let each person top or fill their own taco or tostada. Packaged crisp tortillas can be served cold or warm; warm in a 300ºF oven for 5 minutes. Soft tortillas should be fried one at a time in a skillet in hot vegetable oil for 30 seconds or until golden brown and crisp. Drain on paper towels and keep warm in a 300ºF oven.
Skillet Pork and PastaThis is a favorite dinner with my children. I use this recipe as a base and often add one or two of the following: chopped sweet red or green pepper, kernel corn, kidney beans, green beans, chopped carrot, fresh herbs and chopped parsley.
JambalayaColorful Jambalaya can be expanded with vegetables, sausage or oysters.
Quick Curried ShrimpThis meal in a pot can be ready in the time it takes to boil rice and put together a few bowls of your favorite curry condiments; say, chutney, cucumbers in yogurt, sliced banana and coconut.
Curried Salmon PattiesThese patties expand both ways – the quantity is easily increased to serve as many hungry mouths as necessary, while any excess can be cooled, wrapped in foil in a single layer, frozen, then reheated without thawing. Just don't keep them frozen for more than a few weeks.
Sizzling Garlic and Citrus ShrimpEllen Burr’s winning recipe for the 1997 Gilroy Garlic Festival perfectly balances bright fresh citrus with aromatic garlic and a touch of heat.