September, 2009

This recipe for a corn starch thickened gravy calls for the addition of chopped hard boiled eggs in the final step.

Korean bean curd paste and Korean hot pepper paste are the featured ingredients in this quick soup with zucchini, potato, mushrooms and tofu.

Tri-color corkscrew pasta makes a colorful salad along with the green peppers and red, red tomatoes.

Chicken breast with mayo, celery, cilantro and taco seasoning for that Southwestern flair.

Succulent mangoes star in this easy summer salad that’s made in minutes simply by peeling and cutting up the fruit, then tossing it with walnuts, cranberries, lettuce, and sliced red and green bell peppers.

This is a really easy sauce to serve over ice cream, cheesecake, or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.

Big, fat juicy tomatoes are stuffed with a very tasty red lentil and rice mixture, flavored with onion and fresh mint.

Pasta is pasta, but the spicy peanut sauce is a knock out.

A white wine marinade adds a slightly fruity touch to chicken and vegetables seared in teriyaki sauce.

Hot, spicy, and sweet – this mango salsa made with fresh cilantro and habanero peppers is great with fish or chops, or just with chips.