German Potato Pancakes

  1. 6 large potatoes, peeled and grated
  2. 4 eggs, well beaten
  3. 2 tablespoons milk
  4. 3 TB flour
  5. ¼ tsp. baking powder
  6. 1 tsp. salt
  7. 1 TB finely chopped onion (optional)
  1. Mix all together; drop by large spoonfuls into skillet.
  2. Sauté in hot oil till undersides are brown; turn and fry other sides.
  3. Remove first batch onto warm plate.
  4. Keep these in a warm oven while frying the rest of the pancakes.
  5. Serve with applesauce, sour cream, and/or stewed tomatoes

Chinese Shrimp Rolls

Chinese Shrimp Rolls
  1. 1 tablespoons vegetable oil
  2. 2 teaspoons grated ginger
  3. 2 cloves garlic, minced
  4. 1 cup finely chopped green cabbage
  5. 1/2 carrot, shredded (about 1/2 cup packed)
  6. 6 ounces small shrimp, finely chopped
  7. 3 scallions, thinly sliced on the diagonal
  8. 2 tablespoons mirin
  9. 1 tablespoons soy sauce
  10. Kosher salt and freshly ground black pepper
  11. 1/2 teaspoon toasted sesame oil
  12. 1/2 cup mung bean sprouts
  13. 9 large sheets spring roll pastry wrappers, cut into quarters (See Cook's Note)
  14. 1 large egg, beaten
  15. Peanut or canola oil, for frying
  1. Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.


  1. 3 Tbs safflower oil
  2. 1 medium onion
  3. 4 garlic cloves, minced
  4. 1 medium red sweet pepper
  5. 1 large or 2 medium tomatoes, skinned, seeds removed, chopped
  6. 1 cup frozen green peas
  7. 2 tsp crushed saffron threads, soaked in 1/4 cup water
  8. 1 tsp fresh rosemary
  9. 1 Tbs Pimenton (sweet Spanish smoked paprika)
  10. 1 lb large raw shrimp, peeled & deveined
  11. 1 lb sea scallops
  12. 1 lbs squid
  13. 2 cups short grain rice (not sticky, like Bomba, Arborio, Valenciano, or California Pearl)
  14. 4 cups broth (fish or chicken)
  15. 2 Tbs chopped fresh parsley
  16. Lemon wedges
  1. preheat oven to 400°F
  2. in a 15" paella pan heat the olive oil on a large burner
  3. cook the red pepper, tomatoes, and onions
  4. add the garlic
  5. before the garlic turns brown, add the rice.
  6. try to brown the rice a bit without overcooking the veggies
  7. and broth and bring to a boil
  8. add saffron, paprika and rosemary
  9. cover with foil, bake in oven on a low rack for 30-35 minutes
  10. arrange shellfish and fish on top of the dish. DO NOT STIR.
  11. cover, bake on low rack for 10-15 minutes or until shrimp is pink and fully cooked
  12. remove from oven, let cool on a wire rack for 10 minutes
  13. garnish with parsley and serve with lemon wedges
Make sure to choose the right rice.–1014/selecting-rice.asp

peanut dipping sauce

peanut dipping sauce
  1. 1/3 cup smooth peanut butter1 garlic clove
  2. 2 tablespoons fresh lime juice
  3. 2 tablespoons soy sauce
  4. 1/8 teaspoon cayenne, or to taste
  5. 1/3 cup water
  1. In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl.
  1. The sauce may be made 2 days in advance and kept covered and chilled.

spring rolls

spring rolls
  1. 1/4 cup fish sauce (nam pla)
  2. 2 tablespoons thinly sliced green onion
  3. 1 1/2 tablespoons fresh lime juice
  4. Pinch of dried crushed red pepper
  5. 2 teaspoons olive oil
  6. 2 teaspoons minced fresh ginger
  7. 16 uncooked medium shrimp, peeled, deveined, halved lengthwise
  8. 1/4 cup chopped fresh cilantro
  9. 4 cups hot water
  10. 8 6-inch-diameter Vietnamese spring-roll sheets
  11. 4 small Bibb lettuce leaves, halved
  12. 1/2 cup thin strips green onions
  13. 1/2 cup thin strips seeded peeled cucumber
  1. Mix first 4 ingredients in small bowl. Set dipping sauce aside.
  2. Heat oil in medium skillet over medium-high heat. Add ginger; sautu00c3u00a9 until fragrant, about 10 seconds. Add shrimp and cilantro; sautu00c3u00a9 until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
  3. Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
  4. Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce
  1. 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon pepper
  4. 1 package (3 3/4 oz.) cellophane noodles
  5. 2 tablespoons rice vinegar
  6. 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
  7. 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
  8. 1/4 cup basil leaves
  9. 1/4 cup cilantro leaves
  10. 1/4 cup dry-roasted peanuts, finely chopped
  11. peanut sauce (found here)
  1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
  2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
  3. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into peanut sauce.

Hot and Sour soup

Hot and Sour soup
  1. tree ears
  2. shitake mushrooms
  3. chicken broth
  4. tofu
  5. pork
  6. scallions
  7. cilantro garnish
  1. cook it


  1. 2 cans chick peas, smashed
  2. 4 garlic cloves, dice finely
  3. 2 tsp cumin
  4. 1 tsp tumeric
  5. 3/4 cup onion, dice finely
  6. 1/2 cup fresh parsley, chopped finely
  7. 1/4 cup water
  8. 2 Tbs lemon juice
  9. cayenne pepper
  10. flour
  11. oil for frying
  1. Mix all the ingredients. Add just enough flour to hold the mixture together.
  2. (It seems like a lot of fresh parsley but it makes the falafel light, not dense)
  3. Form into 2" to 4" balls.
  4. Cook in hot oil, either a deep fryer or frying pan until golden brown.
  5. Makes great falafel sandwiches in pita bread with tahini sauce, cucumbers, lettuce and tomato.
  1. Credit goes to Larry Jennings, may he rest in peace. He was a great guy and these are the best falafel I've ever tastes.

Beef Enchilada

Beef Enchilada
  1. 1 pound lean ground beef
  2. 1 1/2 cups diced onion
  3. 1 1/2 cups (about 2 medium) finely diced zucchini
  4. 1 1/2 cups green peppers diced finely
  5. 2 jalapeu00f1o peppers diced finely
  6. 12 corn tortillas, heated or fried in oil to soften
  7. 2 1/2 cups enchilada sauce, canned or homemade
  8. 3 cups cheddar- jack shredded cheese
  9. Serve as desired with: shredded lettuce, avocado, cilantro, sour cream
  1. Preheat oven to 350 degrees F.
  2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.
  3. Return pan to medium heat and add onion, green pepper, jalapeu00f1o peppers and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.
  4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
  5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
  6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.
  7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).
  8. Serve immediately with desired condiments.

Bihon Guisado

Bihon Guisado
  1. 227 gms Bihon noodles
  2. 1 tsp minced garlic
  3. 20 pcs boiled pork sliced thinly
  4. 2 pcs peeled shrimp
  5. 16 pcs quail eggs
  6. cabbage cut into 1 inch
  7. carrots cut into strips
  8. a dash of black pepper
Seasoning sauce
  1. 1 tbsp soy sauce
  2. 1 cup water
  3. 1 cube chicken bouillon
  1. 1. Set aside bihon noodles that has been washed rapidly in water, or just enough to make it wet.
  2. 2. Prepare all ingredients in each container that has been cut into strips.
  3. 3. Boil shrimps and pork for 1 min. Set aside.
  4. 4. Place seasoning sauce in a bowl until ready to use.
  1. Saute minced garlic in oil until brown and add pork.
  2. Stir, fry and add cabbage and carrots. Cook for 1 min.
  3. Pour water and soy sauce and boil for just a minute. Add chicken bouillon. Boil for another minute until bouillon dissolves thoroughly.
  4. Add bihon noodles. Sprinkle black pepper.
  5. Cook for another 2 mins or until noodles absorb the sauce. Put boiled quail eggs as additional garnishing.
  6. Serve hot. Good for 3 servings.