recipes

Good accompaniment to Prime Rib. I use whatever potato or yams available or in season. My preference is Yukon Potato and the white yam. 1 lb yam, peeled, cut up in bite-sizes 2-3 lbs potatoes, peeled or partially peeled, cut up in bite-sizes 1 big Vidalia onion (it’s sweeter than the regular one), peeled, and… Continue reading

  3 cloves garlic, minced 2 tablespoons canola oil 3 large baking potatoes, 12 ounces each 1/2 teaspoon salt 1 tablespoon finely chopped fresh parsley leaves Preheat the oven to 450 degrees F.Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a… Continue reading

  20 whole chicken wings, washed well and patted dry 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon freshly ground pepper 1 teaspoon cayenne pepper 1 recipe Sunny’s Sauce, recipe follows Blue Cheese Dipping Sauce, recipe follows, for serving Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken… Continue reading

Recipe courtesy Emeril Lagasse   5 pounds chicken wings, separated at the joints, wing tips reserved for another use 1 tablespoon Emeril’s Asian Essence 1 teaspoon salt 1/2 teaspoon ground white pepper 2 cups fresh orange juice 1 cup canned pineapple juice 1 cup sugar 1/2 cup soy sauce 1/2 cup mirin 2 tablespoons orange… Continue reading

Tina’s favorite vietnamese dessert when going to Minh’s Restaurant. She called it Chè mắt cá, because the pink pearls look like a fish’s eyeballs. Continue reading

This is the basic recipes for Crêpe batter. I got it from somewhere on the Internet. You can eat crêpes as an entree filled with chicken, seafood, vegetables. I like it more as a dessert filled with fresh fruit. At our house, we eat it as breakfast, dessert, and snacks. Continue reading