Ginger-Coconut Chicken
The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to ... [... more]
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Oriental Express Beef Lettuce Wraps
A category runner-up winner in the 2001 National Beef Cook-Off. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, or until beef is not pink, breaking up into small crumbles. Pour off drippings. Stir in hoisin sauce and ... [... more]
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Fresh Tomato, Beef & Bow Tie Pasta
This quick and economical dish is a great recipe for beginning cooks. In a large nonstick skillet, brown ground beef and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off ... [... more]
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South Pacific Steak
First Place in the "Grilled Beef" category of the 2003 National Beef Cook-Off. Soak four 12-inch bamboo skewers in water 10 minutes, drain. Meanwhile, drain pineapple reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small ... [... more]
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Cumin-Coriander Beef Patties
This is the best and easiest way we know to eat ground beef - succulent, delicately scented with cumin and coriander, and pretty with fresh coriander leaves blended into the meat. It's important to start with good beef, preferably organic or ... [... more]
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Stir-fried Chicken Thighs with Fresh Asparagus
While the chicken is marinating, prepare the sauce and vegetables. After cleaning the asparagus, hold each spear in one hand and bend it gently until the end snaps off; discard ends. FOR CHICKEN: In a medium mixing bowl stir together the egg ... [... more]
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Regent Chicken with Pineapple
In a wok or large sauté pan over medium-high heat, combine the pineapple juice, ketchup, vinegar, sugar, and soy sauce. Bring the mixture to a boil and cook until the sugar dissolves and the mixture is reduced to about 1/2 cup. Pour the sauce ... [... more]
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Turkey with Walnut Parmesan Sauce
Ground walnuts thicken this unique sauce and give it both a subtle nuttiness and an appealing creamy texture, both of which are perfect with turkey. Grind 1/4 cup of the walnuts to a powder in a food processor. In a small saucepan, melt the ... [... more]
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Roast Beef in Pepper Crust
The French word rosbif has, of course, come from the English. It simply means "roast beef," which the French eat rare and very tender. About thirty years ago, before such revolutionary chefs as Michel Guerard brought a breath of fresh air to ... [... more]
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Coconut Shrimp Criollo
Coconut Shrimp Criollo is a blend of sweet and spicy flavors from ñame root, ripe plantains and succulent shrimp united with a flavorful sauce of coconut milk, cumin, cinnamon, thyme and red pepper. Stir chicken broth and next 8 ingredients in ... [... more]
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Pork Chops with Chipotle, Onions and Cream
The smoky warmth of chipotle chili pepper seasons the pork chops and blends perfectly with the coolness of cream in this recipe created by Chef Robert Del Grande of Café Annie in Houston, Texas. Heat 1 tablespoon olive oil over medium-high heat ... [... more]
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Shrimp with Vegetables, Formosa Style
In a mixing bowl, combine the egg whites, 1 teaspoon of the cornstarch, and the shrimp. Let the shrimp marinate in this mixture for 15 minutes. In a second bowl, mix together the remaining teaspoon of cornstarch and the warm water and hold aside ... [... more]
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