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Dottie's Chicken Dottie was amazing to me. When I was growing up in Thailand, it was Dottie and her husband, Gordon, who taught me to scuba dive. They introduced me to Kao Soi when they moved to Chieng Mai. It was with Dottie and Gordon that I ate squid and noodles on Sunday mornings in Pattaya (back when it was a sleepy little fishing town) before we got on the boat to scuba dive. She fed me my first brie. Sadly, Dottie died in 1995 of breast cancer. Gordon is alive and well, and has since re-married a Thai woman and they divide their time between a house in Bangkok, a place up north that they are building, with occasional forays back to the U. S. to visit Gordon's kids and grandkids. Dottie gave me this recipe along with a few others and some cooking gear when I got married. 3 lb chicken pieces 1/2 c soy sauce 1 onion, chopped 1 T grated ginger 1/2 tsp cinnamon 1/4 tsp allspice 3 star anise pinch ground cloves Mix all ingredients except chicken. Marinate overnight. Bake at 325 until chicken is done. Keywords: Main Dish, Hors d'oeuvre, Easy, Chicken ( RG1604 )

Vegan American Buttercream 2-1/4 lb Spectrum Shortening 2 lb Earth Balance butter substitute 1/2 lb unsweetened soymilk 3 lb sifted powdered sugar (be wary of brand) 0.08 lb vanilla or almond extract Combine the shortening and butter substitute in the bowl of a stand mixer, using the paddle attachment. When well combined, add the powdered sugar and mix until well blended. Add soymilk and extract and mix until light and fluffy. If desired, cocoa powder can be added to create chocolate frosting. More soymilk may be needed depending upon desired finished consistency. Note: Not all brands of sugar are considered vegan. If preparing by vegan standards, be sure to use a vegan brand of powdered sugar. Keywords: Easy, Topping/Frosting, Vegan, American, Dessert, Cake ( RG1603 )

Tangy Buffalo Wing Sauce Most wing sauces stick to the basics of hot sauce and butter. I added some extra elements to help round out flavor. 1 cup hot pepper sauce (I prefer Louisiana or Texas Pete) 1/2 cup (8 Tbsp.) butter, melted 3 cloves garlic, pressed 1 tsp. yellow mustard (if you have dijon, even better) 1 tbsp. ground black pepper 2 tsp. chili powder (I use Penzey's med-hot) 1 tsp. to 1 Tbsp. cayenne pepper, to taste 2 tsp. cider vinegar 2 tsp. light brown sugar Combine all ingredients together in a glass bowl or small saucepan. Heat for a few minutes until flavors blend. Brush on deep fried chicken wings; eat; smack lips. Keywords: Appetizer, Easy, Sauce, American ( RG1602 )

Canchachara de Morango ml Light Rum ml Fresh Lemon Juice ml Honey ml Strawberry Puree sodawater (club soda) Shake with ice, and then strain into an ice-filled whisky glass. Top with sodawater. Garnish with a slice of lemon and half a strawberry. ( RG1601 )

Ginger Lemon Muffins Serves 12. This recipe is adapted from Marion Cunningham's "The Breakfast Book." 2 oz fresh ginger, peeled & cut into chunks 3/4 c plus 3 scant Tbsp sugar Rind from two lemons (peel off strips of rind with a peeler) 8 T butter, softened (1 stick) 2 large eggs 1 c buttermilk 2 c AP flour 1/2 tsp salt 3/4 tsp baking soda Preheat oven to 375 degrees F, grease muffin tins. Whiz chunks of ginger in food processor until finely chopped (there should be at least 1/4 cup chopped ginger.) Heat the ginger and 1/4 cup of the sugar together over medium heat until the sugar has melted and the mixture is hot. Allow the mixture cool. Process the lemon rind and 3 Tbsp sugar together until the peel is in small bits. Add the lemon mixture to the ginger mixture, stir together and set aside. In a mixing bowl, beat the butter for a few seconds, add the remaining 1/2 cup sugar, and beat together until smooth. Add eggs one at a time and beat well. Add the buttermilk and mix until well blended; then add the flour, salt, and baking soda, beating until smooth. Thoroughly mix in the ginger-lemon mixture with a wooden spoon. Spoon the batter into the muffin tins (3/4 full.) Bake 15 to 20 minutes. Serve warm. Keywords: Easy, Breakfast, Brunch, Snack ( RG1600 )

Million Dollar Pound Cake Serves 12 as Dessert. 1 lb Butter, softened 3 c Sugar 6 Eggs 4 c all-purpose Flour 3/4 c Milk 1 tsp Almond Extract 1 tsp Vanilla Extract Cream butter, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix, just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10" tube pan. Bake at 300º for 1 hour and 40 minutes, or until a wooden pick inserted in center of cake comes out clean. Cool in pan 15 minutes; remove from pan, and cool on a wire rack. Keywords: Dessert, Easy, Cake ( RG1599 )

Cold Oven Pound Cake After trying a variety of recipes my sister and I found this one to be our favorite. It has a really buttery flavor and a lighter crumb than usual pound cakes. I am unsure where it originally comes from. My sister has had it in her files for a while. It makes two cakes. Perfect to keep one and gift the other. 1 c unsalted butter, softened 3 c granulated sugar 5 large eggs, room temperature 3 c all-purpose flour, sift three times before measuring 1 tsp salt 1 tsp baking powder 2 tsp vanilla 1 c whipping cream Butter and flour two 9 by 5 inch loaf pans. Whisk salt and baking powder into presifted flour. Set aside. Cream butter and sugar together in an electric mixer until light, fluffy and almost white, 4 to 5 minutes, stopping mixer to scrape down sides. Add eggs one at a time slowly, beating well after each addition. Add one third of the flour mixture into the mixer set at low speed. Add half the whipping cream. Continue alternating flour and cream, ending with flour. Add vanilla. With a rubber spatula scrape down sides and bottom until completely mixed. Pour into loaf pans, up to 2/3 full. **Start in a cold oven.** Place pans on middle rack of oven. Turn oven to 325 degrees. Bake for 1 hour and 20 minutes or until toothpick comes out clean. (Note: It only took mine 55 minutes, so check early.) * My favorite combination of eggs is 5 eggs with an extra yolk or two. Supposedly the seven egg version in Elvis' favorite pound cake. Keywords: Dessert, Easy, Cake, American ( RG1598 )

Crisped pudding johnnycakes Serves 4 as Main Dish. I was looking for a recipe for pancakes with cornmeal, but could only find recipes with a trivial quantity of cornmeal. I started with a few basic proportions from online recipes, then pumped up the cornmeal while decreasing the flour. The use of higher-gluten flour and extra eggs compensates for the decreased flour, but the final texture is still like a corn pudding on the inside. The yogurt-and-milk combination is a substitute for buttermilk, because I usually have the former in my fridge, and rarely the latter. Just use 1.5 cups buttermilk instead of the milk and yogurt if you like. Fry these in butter for a thin, crisp exterior, or on a nonstick pan with no grease for a soft cake. These will brown much more slowly than all-flour pancakes, so keep in mind that they'll be done well before they turn deep brown. 1-1/2 c cornmeal 1 c milk 1-1/2 c water 1/2 c plain yogurt 2 large eggs, beaten 2 T oil 1 c bread flour 1/3 c sugar 1 tsp salt 1 tsp baking powder 3/4 tsp baking soda Combine the cornmeal, milk and water in a saucepan and bring to a boil while whisking constantly. When the mixture thickens, shut off the heat and whisk in the yogurt. Let the mixture cool a bit before whisking in the eggs and oil. Mix the remaining ingredients. Add the cornmeal mixture and stir just to combine. Fry over medium heat until browned on both sides. Insides will have a pudding-like texture even when cooked well. Serve drizzled with condensed milk. Keywords: Breakfast, Dessert, Pudding, Easy ( RG1597 )

Cream Cheese Pound Cake Serves 16. This is a moist, rich, tender poundcake. Melts in your mouth. 1-1/2 c butter 8 oz cream cheese 3 c white sugar 1 T vanilla extract 1 tsp almond extract 6 eggs 3 c all purpose flour Grease one 10 inch tube pan. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan. Place cake in cold oven. Bake at 325 degrees F (165 degrees C) until a toothpick inserted in the center comes out clean. Make take from 1 hr 15 mins to 1 hr 45 mins. Usually 1 1/2 hrs is about right. Keywords: Dessert, Cake ( RG1596 )

Rainbow Gelatin Mold Serves 20 as Dessert. For the discussion about this mold and variations of other fancy gelatin desserts, click here. This recipe is based on Jell-O brand's Rainbow Ribbon Mold, only it's even more rainbowy! Click here for the original recipe. Plan on it taking about 3 hours to make, the day before you need it. It only takes a few minutes every 20 minutes or so, but you can't let a layer set for hours before adding the next one, or you risk the layers sliding apart after unmolding. And, you want the finished mold to set up at least over night. People ask what it tastes like. It tastes like Jell-O. Since you are eating many flavors at once, it's hard to differentiate, so it doesn't matter which flavor of red you choose, except that Watermelon is too light in color and Black Cherry is too dark. I suggest you begin layering with the purple (at the top of the unmolded dessert). This way you will be using a double batch of red,* which, according Kraft's customer service, is the most popular color of Jell-O. (You use a double batch of the last color because a bundt pan flares towards the bottom and if you don't use a double batch, the bottom layer will be very thin. Also, it finishes filling the mold.) However, you don't have to use Jell-O brand gelatin. If you can't find all the colors you need in one brand, it doesn't really matter if you substitute a store brand or Royal or some other brand. If you want to get fancy, you can use unflavored/unsweetened gelatin and make your own flavors with juice, but the colors will be hard to achieve without a lot of food coloring, so I just go with the boxed stuff. Note that Royal brand is 2.75 oz, while Jell-O is 3 oz, it really doesn't make a difference. The original recipe calls for 3 Tbs yogurt for each layer, I go with 2 Tbs, or really just a big soup spoonful, otherwise the creamy layers are too pale. Ingredients 8-3/4 c Boiling Water 7 pkg flavored Gelatin, 1 each of the 6 different colors of the rainbow, plus one extra, either red or purple* 1-1/4 c Vanilla Yogurt (smooth and creamy works best), or sour cream, or cool whip Whipped Topping or Cream for service (optional) Line up your boxes of gelatin in rainbow order (remember ROY G BIV?), next to 5 large cups, and one quart sized bowl. Put each flavor of gelatin in its own bowl or cup, use the larger one for the double batch. Stir 1.25 cups boiling water into each flavor at least 2 minutes until completely dissolved (do one at a time, to make sure each is completely dissolved), use 2.5 cups for the double batch. Lightly spray a 10 cup Bundt pan with cooking spray, wipe out excess with a paper towel. Beginning with your first color, either red or purple, whichever you DID NOT buy two packages of (I start with purple), pour 3/4 cup of the dissolved gelatin into the bundt pan. Refrigerate about 15-20 minutes or until set but not firm (gelatin should feel tacky and stick to finger when touched). Meanwhile, stir 2 Tbsp. of the yogurt into the 1/2 cup of dissolved gelatin remaining in the cup, use a small whisk or fork to get out all the lumps. Refrigerate this remaining gelatin about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Leave the rest of the flavors at room temperature, lightly covered with plastic wrap. Spoon the creamy gelatin over the set, but still tacky gelatin in pan. Refrigerate about 10-15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched). Repeat this with each remaining gelatin flavor. If the gelatin waiting to be used sets at room temperature, fill a bowl the cup will fit into with hot water and stir to loosen it up again. Refrigerate gelatin as directed to create a total of 12 alternating clear and creamy gelatin layers. See tips below. Refrigerate overnight until firm. Unmold. Garnish servings with whipped cream (optional). TIPS FOR SUCCESS: When making all the gelatin at once, instead of using bowls, the gelatin can be made in large, individual, plastic cups (facilitates cleanup). Mark each cup with its flavor and line the cups up in the order they are going into the mold. Put each color of gelatin in its own cup. This saves having to reboil water every 1/2 hour. Leave the gelatin waiting to be layered on the counter, at room temperature, lightly covered with plastic wrap. Mold type and size: This is a versatile recipe, and special molds aren’t needed, but a bundt cake pan makes a beautiful mold. To calculate the mold's volume, fill it with water to measure it. Plan on 1-2/3 cup of gelatin per box. For a 10-cup mold, seven boxes of gelatin work well. If you are using a smaller mold, use less of each flavor, fewer colors, or make a second "sampler" serving. Even for a large mold, making a small sampler in a clear glass will hit the spot after taking 3 hours to make this and not being able to have any until the next day. Order: For a nice look the colors of the rainbow (red, orange, yellow, green, blue, violet) are most commonly used, but variations can be beautiful. For example, school colors for a school banquet or bake sale, or colors appropriate to a holiday, i.e. red and green at Christmas. Setting: To set properly, the gelatin must be cold and not warm when it is put in the mold. It is also important that the layers are tacky to the touch and not solidly firm, as each successive layer is added. Otherwise the layers may not stick to each other. To prevent the layers from cracking as each layer is added, pour the gelatin over a spoon to break the fall, close down to the set gelatin. Each time the mold is put into the refrigerator to set, give it a quarter turn. This will keep the layers even. It takes less time for each progressive layer to set. Unmolding: For best results, unmold just before serving. Fill a larger container or clean sink with warm water, not too hot (otherwise it will melt). Rub a few drops of water onto the serving plate, this will facilitate adjusting the mold after unmolding, if necessary. Either use a plate with a large lip and just a little bit bigger than the diameter of the mold, or use a larger platter, at least 2-3 inches larger than the mold, because it will spread when unmolded and cut. Dip the mold almost to the edge into the warm water for just a few seconds. Wipe off with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert serving plate on top and flip quickly. Having a spotter brings peace of mind! Keywords: Dessert, Intermediate, American ( RG1595 )

Turkey Breast Mu Shu Serves 6. 1/4 c vegetable oil 2 large eggs , beat lightly 2 tsp grated peeled fresh ginger 2 garlic cloves, minced 1/4 tsp dried hot red pepper flakes 1 (16-oz) bag coleslaw mix 1/4 c water 2 T soy sauce 1 tsp sesame oil 3 T hoisin sauce 1 bunch scallions, sliced bulbs, tops 6 flour tortillas (not low-fat) 2-1/2 c coarsely chopped cooked turkey (or chicken breast) plum or hoisin sauce and chopped scallions Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until hot cook eggs, stirring remove the scrambled eggs to a plate add remaining 3 Tbsp oil to skillet and heat until hot cook ginger, garlic, and red pepper flakes together while stirring (garlic should be just golden) stir in the coleslaw mix and 2 Tbsp and cook gently stir occasionally coleslaw will be wilted should be ready in 4-5 minutes Mix soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a bowl Add to coleslaw mixture with scallions and eggs cook, stirring, 2 minutes remove from the heat put tortillas between 2 dampened paper towels microwave on high power until tortillas are hot To assemble, spread hoisin on each tortilla top with mu shu mixture, chicken, and scallions, roll up and serve with a plum sauce or more hoisin sauce Keywords: Turkey, Chinese, Main Dish, Dinner, Easy, Kosher ( RG1594 )

Portuguese Egg-Wraps ("trouxas-de-ovos") This is one of the most known portuguese desserts step-by-steppictures can be found here. 18 yolks 2 egg withes 1 kg white sugar 300 ml water Let the sugar+water boil until reaching 29º Baumé/ 103ºC. In the meanwhile pass the youlks through a "chinois", being carefull not to foam. Then mix the yolks with the whites gently until it gets uniform. When the syrup reaches the desired boiling point you should drop a small amount of the yolks into the syrup and let it stay in the heat. You should obtain a thin layer of clotted yolk. Take it out of the syrup with the help of a spatulla or a skimmer and repeat this operation until you have no more yolks. While doing this be carefull so that the syrup doesn't loose the desired density. You may sprinkle some cold water in it to avoid this to happen. Take two layers at a time and wrap them together with the glossy side turned outside. Let them rest in some of the remaining syrup so to keep them wet. Serve them with syrup and a slice of orange. Or with some lemon sorbet (my favourite) Keywords: Dessert, Expert, Plated Dessert, Spanish/Portugese, Cocktail ( RG1593 )

Potato Knish This recipe has been in my family for a few generations. Once you get the dough down, fill them with anything you like. Dough 4 c all purpose flour 2 tsp baking powder 1 tsp salt 2 large eggs 1 c canola/vegetable oil 2 tsp white vinegar 1 c warm water Potato & Onion Filling 2 lb yellow cooking onions, peeled & chopped 1/4 c oil or shmaltz 5 lb red potatoes, peeled 1 tsp salt 1/2 tsp black pepper 1 tsp garlic powder Keywords: Kosher, Intermediate, Potatoes, Jewish ( RG1592 )

Peanut Butter Cup Cheesecake Serves 12 as Dessert. Smooth, rich and creamy. Tastes like a peanut butter cup. Peanut Butter Cup cheesecake 1-1/2 lb cream cheese 1 c sugar 3 eggs 1 c peanut butter 1 tsp vanilla 3/4 c heavy cream Crushed roasted peanuts (reserve for garnish) Ganache 6 oz semisweet chocolate 3/4 c heavy cream 1/2 tsp vanilla Chocolate cookie crust 3/4 c flour 1/4 c cocoa 1/4 c sugar 1/4 tsp salt 1/4 c butter 1 egg yolk For Crust: Pulse dry ingredients together in food processor. Add butter in cubes, pulsing until coarse crumbs form. Add egg yolk, pulsing just until combined. Spread crumbs in greased 9" pan. Pat down and bake in 350 degree oven until edges begin to brown and smell fragrant. Cool. Reduce oven temp. For the cheesecake: Preheat oven to 300. Cream softened cream cheese and peanut butter in bowl of electric mixer until smooth and creamy. Add sugar and continue mixing. Scrape sides and bottom of bowl. Add heavy cream and vanilla and continue mixing, at low speed, until smooth and lump free. Scrape sides again. Add eggs one at a time, mixing till just incorporated. If using springform pan, wrap in double layer of heavy duty foil. Place pan inside larger pan and fill outer pan about 1" deep with hot water. Bake in a 300 degree oven in a waterbath for about 1 1/2 hours or until barely jiggles in center. Remove from waterbath and cool until room temp and then refrigerate at least 4 hours or overnight (or freeze for one or two hours). Then, unmold and place on a 9" cardboard. Cover with lukewarm ganache. Chill again briefly. Once ganache is almost set (about 10 minutes), Cover the sides with chopped roasted peanuts. Serve well chilled. For Ganache: Chop chocolate (or use 1 cup semi-sweet chocolate chips) and place in heatproof bowl. Bring heavy cream to simmer and pour over chocolate. Let stand about 5 minutes. Stir until mixture is smooth and shiny. Add vanilla and stir to incorporate. Let cool until warm, but still very pourable. Keywords: Cake, Dessert ( RG1591 )

Pho Serves 6 as Main Dish. In my opinion, pho is a crowd pleaser because it's one of those dishes that can be personalized to suit one's tastes. It's great for entertaining because it's an easy dish to make. To make pho, there aren't any overly difficult techniques involved and the soup can be made months in advance if frozen, or held for 2-3 days in the refrigerator. On the day you wish to serve your guests, there'll be a bit of prep work, but most of it is slicing, soaking, or washing. In terms of the cuts of meat one might like to add, filet and thinly sliced ribeye are particularly good. The meat should cook from the heat of the soup. If you have guests who are sensitive about uncooked meat, keep a simmering small pot of water on the side to cook the meat. If you dip it into the soup you'll cause some extra scum and ruin everyone else's soups. If you want to add brisket, I'd suggest parboiling it separately until it's softened a bit so your meat isn't too tough come serving time. Same with tendon. And depending on how greedy of a cook you are, don't throw away the oxtails used to make the stock. Either save them as a cook's treat or split the meat up among your guests' bowls. Ingredients 2 medium onions, cut in half 3 inches of ginger, cut in half lengthwise 6 lb oxtail 1 tsp black peppercorns 5 star anise 2 inches of cinnamon stick 1/8 c fish sauce salt to taste 1-1/2 lb of the meat of your choice, partially frozen, then sliced thinly 1 bunch culantro 1 bunch cilantro 1 bunch thai basil 1-1/2 lb rice noodles 2 limes cut into sixths 4 jalapenos 3 c fresh bean sprouts 1 onion, sliced paper thin hoisin sauce (optional) sriracha or any asian hot sauce (optional) 1. Parboiling the oxtails - In a large pot, add enough water to the oxtails to just cover. Then boil for 5 minutes. Rinse off the oxtails and pot and return oxtails to the pot. 2. Blackening the aromatics - If you have a gas range, turn your burner to high and hold your onion or ginger over the flame, using a fork until their outsides are charred and black. With an electric range, the aromatics can be blackened in a cast iron skillet (thanks chrisamirault) or you can simply broil them in your oven. 3. Simmering your stock - Once your aromatics are blackened, add them along with the spices to the oxtail and cover with enough water to come three inches above the pot contents. Bring to a boil and then simmer for ~4 hours, depending on the sizes of your oxtails. Add the fish sauce. First begin with 1/8 cup, and then add more to taste. 4. Defatting your soup - If you have your own preferred way of defatting then go for it. My personal favorite way is to leave it out on my balcony on a cold night. The following morning you'll be left with a hardened top layer of fat and a bottom layer of gelatinzed soup. Just bring the soup up to a simmer and strain out the meat and aromatics. If you want to serve the soup that day, I suggest using a strainer and gravy separator to separate the soup contents from the soup itself. 5. Prepping for your guests - Place noodles in a large bowl and cover with cold water. Allow at least 2 hours to rehydrate. Partially freeze your meat, then slice thinly against the grain. Cut as paper thin as possible. Same with your onions. Wash and dry your sprouts, culantro, cilantro, and basil. Cut your jalapenos into 1/4 rounds. Keep sprouts, culantro, cilantro, basil and jalapenos covered with a damp paper towel until your guests arrive. 6. Time to serve your guests! - Make sure your soup is piping hot, season with salt to taste. On the bottom of a large bowl, add a good handful of your noodles, drained of course. Then atop that add a sprinkling of the thinly sliced onions. Then to that add the thinly sliced meat. To that add your hot soup. Serve immediately to your guests and let them garnish with what they like. Keywords: Main Dish, Soup, Pasta, Beef, Vietnamese ( RG1590 )

Crumb topping for Coffeecakes Serves 12 as Dessert. This recipe makes a large amount of streusal topping and can be used for two cakes depending on how much cake topping is desired. 3 sticks of butter 2-1/4 c white sugar 3 c all purpose flour 1-1/2 tsp cinnamon Mix well in a food processor or in a large bowl with a pastry cutter. Put into the refrigerator overnight, covered, or in the freezer for 1 1/2 hours. This is better when frozen first! Crumble by hand over the baked coffeecake. Keywords: Easy, Topping/Frosting, Kosher, Dessert, Cake ( RG1589 )

Chicken in Champagne Vinegar Sauce Servings: 4 as a main dish This is my adaption of a recipe that was in an old issue of Bon Appétit. My family has always liked the Champagne vinegar flavor better than the flavor of tarragon vinegar, which was in the original recipe. Through the years I have continued to modify the recipe. Though whipping cream is a good substitute for crème fraîche, the latter is better. 1 3 - 4 pound chicken, cut into pieces 6 T butter 1 medium onion, chopped 1 large carrot, chopped 2 large garlic cloves, chopped 1 T tomato paste 2 medium tomatoes, chopped 1 c Champagne vinegar 1 c dry white wine, such as Chardonnay 1 T chopped fresh basil leaves 1 T chopped fresh parsley leaves 1 bay leaf Freshly ground pepper, to taste 1/4 c crème fraîche or whipping cream Season chicken pieces with salt and pepper. Melt butter in large heavy skillet over medium-high heat. Add chicken and brown on all sides, turning occasionally. Transfer chicken to a plate, and add the onion, carrot, and garlic to the skillet and sauté until the onion is just translucent, 3 to 5 minutes. Mix in tomato paste, and then tomatoes, vinegar, wine, herbs, and pepper. Bring this mixture to a simmer. Return chicken to the skillet. Over medium heat simmer until the chicken is cooked through, turning three or four times, 25 to 30 minutes. Transfer chicken to a plate. Boil sauce until reduced to 1 1/2 to 2 cups, or to desired thickness. Reduce the heat, stir in crème fraîche, and season with salt and pepper. Return the chicken to the skillet and simmer just until heated through, about 2 minutes. Arrange chicken on serving platter or individual plates, and spoon sauce over. Keywords: Main Dish, Intermediate, Chicken, Dinner, French ( RG1588 )

Orange marmalade-ginger glazed chicken breasts Serves 4. 2 tsp oil 1 lb chicken breasts, skinned 1/2 tsp salt 1/4 tsp freshly ground pepper 1/3 c orange marmalade 2 T red wine vinegar 1 T peeled, grated fresh gingerroot 1 small can mandarin oranges parsley to decorate platter Heat oil in skillet, sprinkle chicken with salt and pepper, saute until slightly golden brown on the outside (takes approximately 4 minutes on each side). Mix together in a small bowl: marmalade, ginger, wine vinegar. Add liquid mixture to pan with chicken breasts and heat to a boil. Simmer 3-5 minutes on low heat. Garnish platter with the parsley and mandarin oranges. Keywords: Chicken, Easy, Main Dish ( RG1587 )

Ling's peanut butter cookies I've combined elements of my former favourite peanut butter cookie recipe with parts of Karen Barnaby's recipe found in The Passionate Cook to come up with what I think are the best peanut butter cookies ever. These cookies are full of peanut-buttery goodness, yet tender. The extra egg and bit of additional AP flour adds structure to a cookie that I initially found too crumbly. 3/4 c unsalted butter, softened 1/2 c granulated sugar 1 c brown sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 2 eggs 1 c AP flour 1/2 c cornstarch 1 c homogenized peanut butter (i.e. not natural PB) Sift dry ingredients together. In another bowl, cream together butter with white sugar and brown sugar until fluffy. Beat in two eggs, then beat in the peanut butter. Stir in the dry ingredients by hand. Cover and put in the fridge until firm, about 1/2 hour. Bake in a preheated oven at 350 degrees for 12-14 minutes on a Silpat-lined baking sheet. The cookies will still be quite soft. Let the cookies firm up and cool before eating. Keywords: Easy, Cookie, Dessert, American ( RG1586 )

Creamy Stovetop Rice Pudding Serves 8 as Dessert. My family has been making this rice pudding for decades. It has evolved with each new generation of cooks. In lieu of the extract, I often add a split and scraped vanilla bean with the milk, and remove it before adding the cream. You can also omit the cinnamon stick and sprinkle the pudding with ground cinnamon. I like to use Vietnamese or Saigon cinnamon. You can also add a handful of raisins, dried cherries, dried cranberries, or other dried fruits. Be sure to chop them if they are large. 1/2 c short grain rice 1 c water 2 oz (4 Tbl) unsalted butter 1/4 tsp salt 1 qt of whole or lowfat milk 1 stick of cinnamon, 3 inches 2/3 c granulated sugar 2 large eggs 2 tsp of vanilla extract 1/2 c heavy cream Bring the rice, water, butter and salt to a boil in a pan, then reduce heat to low, and simmer, covered, until there is no water in the pan (but don't let the rice scorch). Add the whole or lowfat milk. Bring to a boil, then reduce the heat as low as you can and simmer until the rice is cooked. This could take 30 minutes. Lightly whisk the sugar and eggs and stir into the rice mixture, with the 3-inch stick of cinnamon. Cook over low heat, stirring constantly with a heatproof spatula, until the pudding thickens. I use an instant read thermometer and cook it to 170 degrees. The eggs will not curdle if you stir constantly and remove the pan from the heat as soon as it reaches 170 degrees. Add the heavy cream and vanilla and stir to blend in. Chill. Keywords: Dessert, Easy, Rice, Dinner, Pudding ( RG1585 )

Chorizos toluqueños Esperanza When I lived and studied in Mexico, I was fortunate to spend several months in Cuernavaca, Morelos, with Esperanza Cuevas de Baron, a marvelous cook. Pera took me to the market each morning and allowed me the privilege of cooking alongside her as she prepared the comida each day. We did a bit of travelling as well, exploring the wonderful regional variations of Mexican cuisine. This recipe for chorizo, from Toluca, is one of my favorites. A strong exhaust fan is essential, as the toasting chiles fill the air with a glorious but very pungent smoke. This chorizo can be used in bulk, though I prefer to stuff it using natural casings. A note on substitutions: The measurements in this recipe do not have to be precise. If you like more garlic, go for it. American cinnamon can be substituted for the canela. The arbol chiles can be omitted if you don't want the zing. For an interesting variation, substitute dried chipotle for the pimentón. ... Makes about 3 pounds of chorizo. 1 kg pork 350 g lard 100 g ancho chiles 30 g pasilla chiles 2 g arbol chiles 2 g canela (Mexican cinnamon) 1/2 g cloves 2 g cilantro seeds 2 g oregano (preferably Mexican) 1/2 g cumin 6 g pimentón (smoked paprika) 2 cloves of garlic 1 small onion 1/2 c vinegar 2 tsp salt natural casings (optional) Before starting, be sure that the lard and pork (as well as all other ingredients and your utensils) are very cold. Prepare the chiles. Remove seeds and stems, and toast the chiles on a comal or griddle (or in a cast iron pan) until they are dry and brittle but not burned. Set aside to cool. (If you cannot get whole chiles, or if you don't have an adequate exhaust system, you can substitute powdered chiles but the result will be inferior though still tasty.) Once the chiles are cooled, place them in a blender or food processor with the remaining ingredients and mix thoroughly. Cut the pork into cubes (about 3/4"). Toss the spice mixture with the pork, cover and chill for several hours. Add the lard and grind, using the large plate of the grinder, or mince them finely using a knife or food processor. This chorizo can be ground more finely if you prefer. Stuff the casings, being careful not to make them so full that you will not be able to twist them into links. Twist into links approximately 10 cm long (about 4"). You can also use this chorizo in bulk. I find that they taste best if they are kept in the refrigerator for a day before cooking. ¡Buen provecho! Keywords: Pork, Mexican, Easy ( RG1584 )

Pork Tenderloin with Eggplant and Brandy Cream Sauce Serves 2 as Main Dish. We recently had something close to this dish that I just created at home. From the ingredients, it sounds like it won't work, trust me it works. Give it a try! 1 Pork Tenderloin cut into 6 equal lengths and pounded to form scallopini 5 slices fontina cheese 1 c canned plum tomatoes, choppped 1 large eggplant (half used for this recipe) garilc 3/4 c beef stock - homemade is best or Kitchen Basics 1/4 c good brandy 4 oz heavy cream 1 egg whisked breadcrumbs Slice eggplant into 6 discs. Drop each in egg and then into breadcrumbs. Put a little olive oil in saute pan and fry garlic slices for 30 seconds. Add as many of the eggplant discs as can fit. Cook until both sides are nicely browned. Remove to a plate and reserve In a clean saute pan, add a little oil and saute pork scallopini until almost cooked. Remove pork and increase heat to high and add broth. Cook until reduced by half, scrapping up any brown bits. Next add the brandy and cook on high until reduced by half. Add tomatoes and simmer for 15 - 20 minutes. Add heavy cream and turn off heat. Put pork into an oven safe skillet or pyrex dish. Top with eggplant slices, then top each with a fontina cheese slice and bake in a 300 degree oven until cheese melts. Make sure pork is fully cooked. Heat sauce and laddle over pork. Serve with garlic mashed potatoes or any way you like them. Keywords: Pork ( RG1583 )

Fresh Ginger and Buttermilk cake Serves 8 as Dessert. **As with all gingerbreads, this cake tastes better when it's been allowed to mature overnight (or at least 12 hours.)** This delicious ginger cake is based on a recipe by Chef Karen Barnaby from Vancouver. I found the recipe in her cookbook, The Passionate Cook. My version includes a few extra spices, and a little less molasses than the original recipe. I also increased the amounts of both the crystallized ginger and the fresh ginger. The cake would be fabulous layered with a chocolate cinnamon mousse and covered in a light, chocolate whipped cream! I haven't made this cake into a torte yet, but I will very soon. The intense flavours of the cake would probably be best with lighter fillings, like a milk chocolate mousse, rather than heavier fillings, like a dark Valrhona ganache*. *This is probably the only time in my life that I will say this...haha! 3/4 c unsalted butter 1/2 c brown sugar, packed 2 eggs 14 T fancy (or mild) molasses 2 T light corn syrup 4 T finely grated fresh ginger 4 T chopped crystallized ginger 1 c AP flour 1 c whole wheat pastry flour 2 tsp baking soda 1/4 tsp sea salt 1 tsp ground ginger 2 tsp ground cinnamon 1/2 tsp ground black pepper 1/4 tsp ground nutmeg 1/4 tsp ground five spice powder 1 c buttermilk or yogurt (Karen bakes her cake in a greased and floured 10" springform pan, but I prefer to use two 9" greased non-stick pans. The choice is up to you!) Preheat the oven to 350 degrees. Beat the eggs into the mixture one at a time, and then add the molasses, and both the fresh and crystallized ginger. In a separate bowl, blend the flours, baking soda, salt, and dried ginger and spices, and add to the butter/sugar alternating with the buttermilk. Bake on the center rack for about 50 minutes if using the 10" springform pan. The two 9" cakes will be ready in about 30 minutes. Keywords: Dessert, Easy, Cake ( RG1582 )

Portuguese Custard Tarts - "Pastéis-de-nata" This is one of the several possible recipes for the famous portuguese custard tarts. This one is very easy to make and you achieve a good result. Not "the best" result possible, but concerning the work it gives (in this case, it doesn't give any) you couldn't expect more. 500 ml milk 40 g wheat flour 275 g white sugar 5 yolks 1 egg 1 T butter 1 pinch of salt 2 sheets of frozen puff pastry Roll the puff pastry sheets and cut them in 12 slices with abouth 2cm. Insert each slice of the puff pastry in a muffin pan and adjust it in a way that it covers all the interior, just by pressing it with your fingers. You should be able to still see the traces of the rooling lines of the puff pastry. For the custard : Put the milk to the fire with the tablespoon of butter. While it’s on fire mix the flour with the sugar and salt and when the milk raise boil add the flour mixture stirring fast. Take it of the fire and let it cool a little. Then add the egg and the yolks, aromatize with vanilla or lemon. Fill each muffin pan up till 4/5 of its height. Bake at 290ºC-300ºC around 8-10 minutes. Shoulde be served sprinkled with cinnamon and icing sugar. Eat them while they're still warm. Keywords: Tart, Easy, Spanish/Portugese, Dessert, Snack ( RG1581 )

Ling's caramel apple pie Serves 8 as Dessert. A few years ago, I set out to make what I hoped would be the best apple pie. I tested a wide variety of apples that were readily available in Vancouver, and finally settled on a mix of Fuji and Granny Smith. The combined weight of the apples used should be just over 3 pounds. I probably made over twenty apple pies to arrive at this recipe. I hope you enjoy it! (The baking from frozen tip is one I picked up from Wendy DeBord this year! Baking the pie this way allows the crust to brown before the filling starts to cook, and even the bottom crust is browned through. Prior to using Wendy's method, I was baking the pie at 450 degrees for 15 minutes, then lowering the temperature to 350 for 45 minutes.) 4 large Fuji apples 2 Granny Smith apples 1/2 c brown sugar 1/2 c granulated sugar 3 T cornstarch 2 T ground cinnamon* 1/2 tsp ground nutmeg 1/2 tsp sea salt 1 T lemon juice 1 T vanilla extract 4 T softened butter 1 T AP flour 1 double crust pie crust recipe (I use lard, a bit of sour cream, and a tsp of vinegar in mine) *I like an intense burst of cinnamon in my pie, but you can lower the amount to 1 tbsp or 1.5 tbsp if you prefer. Peel the apples, then quarter them. Cut out the core, and then cut each quarter into 4 wedges (so each apple yields 16 wedges). Each wedge should be about ½ inch thick. Then cut each wedge into 3 pieces (so that each piece is bite-sized.) Taste the apples and note whether they are particularly firm, of medium firmness, or a bit on the soft and mealy side. Put the apple wedges in a large mixing bowl and cover with the remaining ingredients in the filling, except the butter and remaining 1 tbsp flour. ' Toss everything to mix, making sure the dry ingredients coat the apple wedges evenly. In a large pan, melt the butter and add the apples. Cook, stirring occasionally. If the apples you bought are firm, cook them on medium heat for 7 minutes, so they are a little bit softened on the outside, but still raw. The sugars should have melted with the butter and combined with the cornstarch to make a thick, brown syrupy sauce. If the apples are not very juicy and your sauce becomes as thick as glue, you might have to add 1 or 2 tablespoons of water to the sauce to loosen it. (The sauce should have the consistency of Chinese oyster sauce.) If the apples were not very firm to begin with (or if you are using apples with a slightly softer texture, like Golden Delicious, then only cook the mixture on medium heat for 5 minutes.) Roll out one of the disks of dough on a floured surface with a floured rolling pin. Make sure the dough is larger than the 9” glass pie plate, so you can seal the edges of the pie later. Scoop the filling into the pie, then sprinkle the top of the filling with 1 tablespoon of flour evenly. Roll out the other disk of dough (larger than 9” diameter) and place it on the pie. Seal the edges using whatever decorative method you desire. Brush the top crust with a beaten egg white thinned out with a few tbsp of water, if you wish. Cover the pie with plastic wrap, then place it in the freezer. When it is frozen all the way through, preheat your oven to 350 degrees F (or 325 degrees F if you're using a convection oven.) Bake the pie for approximately 2 hours-2 hrs. 15 minutes, until the crust is browned and crisp. Keywords: American, Dessert, Intermediate, Pie ( RG1580 )