Rock buns are not hard. The name refers to their craggy shape rather than their texture. The mixture is firm so they hold their shape during cooking¦ whatever rugged splat you formed when dividing up the mixture. They ain™t pretty but they taste divine.
Curry: fragrant, spicy, and sure to warm on a cold day! This dish can be served over steamed rice or couscous. Extras can be easily frozen, or taken for lunch the next day.
If as a side this can serve about 4 people. As a meal it can serve about 2.
Like satan’s breastmilk, This sauce can be a whole world of hellfire to add to your bbqs and fritters. Make it as hot as you like! A word of caution… you may get addicted for life!!
Spice up those Beets!
A sweet Chinese bun with coconut filling. Found in many Chinese bakeries. Modified from Chinese Cooking Company’s Coming. (Their bun recipe was great, but the filling recipe was changed).
Light flavoured red bean dessert. Can also be steamed instead of baked.
A great appetizer to any Chinese Meal
It would probably be really good with pork. But only if you eat pork. Try serving warm with bleu cheese and pita chips or use in place of ketchup
This recipe shows you how to ice your christmas cake with a layer of almond icing followed by the white royal icing.
This extremely easy recipe makes two quarts or four pints of crisp, kosher dill pickles with a Claussen-like flavor. My goal was to make Claussen tasting pickles that I could store or keep on pantry shelves at room temperature.
I got this Flounder Florentine recipe out of the Taste of Home’s Casseroles, slow cooker & soups cookbook. I used Cod in this dish and it was one of the best fish dinners I’ve ever had.
A creamy baked cheesecake, using condensed milk instead of sugar … comparable to the New York cheesecake (if I must say so myself ;).
A recipe found years ago in the paper, made often to appease the desires of my dad, his all-time very favorite cookie. This is a soft, melt-away, moist cookie loaded with succulent raisins and bursting with flavor! A delightful indulgence!!
A classic recipe which is a favourite with kids and easy enough for them to make themselves.
Generally, I™m not a big fan of zucchini; however, this recipe, despite its simplicity, truly elevates an otherwise mundane vegetable. Serve this as a very flavourful side with roast beef.
From the Tin Fish Gourmet by Barbara-jo McIntosh. Very good, and so easy. Takes the mystique out of spaghetti squash. If you don’t eat fish, skip the crab–it’s still yummy.
