Recent Posts

Tater Tot Casserole

  Print Recipe Tater Tot Casserole Another classic midwestern casserole from my Childhood; better and healthier (sort of ) than the average tater tot hot dish. Author: Dave Ingredients2 can Frenched Green Beans1 can Cream of Mushroom Soup1 small pnion diced1 lb Ground BeefSaltBlack Peppertater […]

Sweet Soy Dip

Print Recipe Sweet Soy Dip Accompaniment to Sate Ayam Author: Dave Ingredients2 tsp oil1/3 cup kecap manis sweet Indonesian soy sauce1 red finger-length chilies thinly sliced1 tsp lime juice InstructionsCombine ingredients in a bowl. Enjoy with Sate!

Stuffed Peppers

Stuffed Peppers

Mom's Stuffed peppers.
Author: Dave

Ingredients

  • 15 oz Tomato Sauce
  • 1 tsp sugar
  • 1 tsp dried basil
  • 1 tsp salt
  • 2 cup cooked rice
  • 3 green peppers large
  • 1 onion small, diced
  • 3/4 lb Ground Beef
  • 1/2 cup grated cheddar

Instructions

  • Half and clean the peppers and cook in microwave for about 2 min, or until just slightly softened.
  • Place peppers in 9x13" baking pan; or one of a size that holds everything.
  • Sauté the onions and the ground beef.
  • Mix all ingredient together and pour over peppers.
  • Preheat oven to 350*.
  • Place pan in oven and bake for 45min., or until the peppers are cooked through.
  • As desired, add more cheddar on top of the peppers near end of cooking and let melt.

Spinach and Artichoke Dip

Print Recipe Spinach and Artichoke Dip Easy Spinach and Artichoke dip. Author: Dave Ingredients6 oz Parmesan cheese grated6 oz ramano cheese grated13 oz Sour Cream16 oz cream cheese8 oz mayo2 lb frozen spinach chopped64 oz artichoke hearts julieanned4 cloves garlic minced1/2 oz salt and pepper […]

Spicy Dry Rub

Print Recipe Spicy Dry Rub This is a great rub for pork, chicken, or pretty much any dead animal that’s scheduled to be roasted, charred, or otherwise turned into flavorful, and slightly spicy food. Author: Dave Ingredients1 cup brown sugar1 cup Kosher Salt1 cup paprika3/4 […]

Sate Ayam

Sate Ayam

Author: Dave

Ingredients

  • 500 g boneless chicken breast cubed or pounded and sliced
  • 24 Skewers soaked for several hours
  • 2 tsp Tamarind Pulp
  • 2 Tbsp hot water
  • 3 cloves garlic peeled
  • 4 shallots peeled
  • 1 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp salt
  • 1 1/2 Tbsp Oil

Instructions

Marinade

  • Soak the tamarind pulp in the warm water for 5 minutes. Mash with fingers and strain to obtain juice. Grind the garlic, shallots, coriander seeds, cumin, salt, and tamarind juice to a smooth paste in a blender or food processor. Transfer to a bowl and stir in the oil.
  • Add cubed/sliced chicken. Mix well and set aside to marinate for at least 30 minutes.

Grilling

  • Thread 4-5 chicken cubes or one long slice to each skewer. Grill under a flame broiler or over a barbeque grill until golden brown on both sides and cooked, about five minutes.
  • Serve with dipping bowls of the Peanut Sauce and Sweet Soy Dip

Sambal Kacang (Indonesian Dish)

Print Recipe Sambal Kacang This is one of my favorite vegetarian dishes. Mom said that her father used to bring lots of dried beans home that he used as samples for his business. Her nanny would soak the beans for a long time and then […]

Salerno-Style Spaghetti

Print Recipe Salerno-Style Spaghetti Author: Dave Ingredients2 slices bread torn into quarters10 Tbsp extra virgin olive oil4 clove garlic minced1/2 tsp red pepper flakes2 Tbsp Kosher Salt1 pinch Black Pepper1 lb spaghetti1 oz parmesian grated plus extra for serving1 cup parsley fresh, minced4 eggs InstructionsAdjust […]

Red Lentil Soup

Red Lentil Soup

A very delicious and satisfying lentil soup.
Author: Dave

Ingredients

  • 1 1/2 cup Red Lentils
  • 3 Tbsp unsalted butter
  • 1 Large Yellow Onion
  • 2 Tbsp Ground Coriander
  • 2 tsp Ground Cumin
  • 2 tsp Ginger fresh peeled and grated
  • 1/2 tsp Ground Turmeric
  • 1 pinch cayenne pepper
  • 6 cup water, vegetable stock, or chicken stock
  • 1 can peeled, seeded, diced, tomatoes 15-25oz
  • 2 Tbsp Lemon Juice
  • salt
  • Black Pepper
  • mint or cilantro

Instructions

  • In a saucepan over medium heat, melt the butter.
  • Add the onion and saute, stirring occasionally, until tender and translucent, 8-10 min.
  • Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
  • Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices, 2-3 minutes.
  • Add the lentils and then gradually add the water or stock, stirring constantly.
  • Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft, 30-45 min.
  • Stir in the tomatoes and lemon juice and cook until heated through.
  • Season with salt and pepper.
  • To serve, sprinkle with mint or cilantro.

Red Curry with Chicken & Bamboo Shoots

Print Recipe Red Curry with Chicken & Bamboo Shoots AKA: Gaeng Phed Kai Sai Nawmai. This is an excellent Thai red curry that I had at my buddy Chris’s. It’s an excellent red curry so I told him he needed to give me the recipe. […]