Latest recipes with photos
Garam Masala Lamb Kebabs
Garam Masala Lamb Kebabs recipe.
Vanilla Irish Coffee
Vanilla Irish Coffee recipe
Fish Frying Beer Batter
This is my batter for frying Whiting, walleye the like. I use this batter for frying onion rings also.
Coffee Liqueur
This is the best "Kahlua" recipe I've found. I added about 1/4 cup brandy to the recipe.
Fresh Lemon & Ginger Muffins
Fresh Lemon and Ginger Muffins recipe
Veggie Flavored Pasta - No Egg
Homemade coloured vegan pasta.
Walford Salad
Walford Salad recipe
Mom's White Pound Cake
My mother's pound cake recipe. Always brings back memories. Makes two pound cakes.
P.F. Chang's Roasted Chicken Cantonese Style
A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.
Papadum
Thin Indian crispy cracker or flatbread. Typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.
Aloo Mathar Paratha (Sides)
The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.
Garam Masala Lamb Kebabs recipe.
Vanilla Irish Coffee recipe
This is my batter for frying Whiting, walleye the like. I use this batter for frying onion rings also.
This is the best "Kahlua" recipe I've found. I added about 1/4 cup brandy to the recipe.
Fresh Lemon and Ginger Muffins recipe
Homemade coloured vegan pasta.
Walford Salad recipe
My mother's pound cake recipe. Always brings back memories. Makes two pound cakes.
A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.
Thin Indian crispy cracker or flatbread. Typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.
The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.
