Recipes Archive

One of my favorite dishes that my mom makes is what we call ‘chicken spaghetti.’ I think the only real spaghetti part of it is the thin spaghetti noodles we put in it. It ends up being more of a cassarole.
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Chicken spaghetti (Le-family style)

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INGREDIENTS

2 stalks of celery, 1 chopped, 1 sliced
1 carrot, sliced
8 oz frozen green peas and carrots
2 tbsp of butter
4-5 chicken legs
8-10 oz of thin spaghetti noodles
1 can (10 3/4 oz) cream of mushroom
1 can (10 3/4 oz) cream of chicken
1 can (6 oz?) mushrooms

Over Thanksgiving, I went home to the Bay Area to visit the family. One of the things I like to do when I’m home is to get the Lazy Man’s Cioppino at Scoma’s restaurant at Fisherman’s Wharf. I remember growing up and going to Scoma’s after the Niners games or anytime we were up in SF and I’d always get the Cioppino. Unfortunately, there had just been an oil spill in the Bay recently and people were saying not to eat crab. Even crab boats were not going out because they were banned from selling anything they caught.

“Hey Dave, you watch Sam the Cooking Guy much?”
“Nope. Never seen the show. Why?”
“He does a recipe with seared ahi tuna you gotta try.”
“Mmmm… ahi. Sounds good.”
“Yeah, he rolls the ahi in Cap’n Crunch.”
“I do like ahi. I should… wait, say again?!”

Recipe from Williams-Sonoma’s “Cakes, Cookies, Pies, & Tarts”

Just had to post this recipe. Idon’t like to cook/bake anything for others unless I like a lot it myself and I LIKE IT! Originally, I wanted to try this dessert because the picture in the recipe book caught my eye. Who knew that the taste and the texture would be just as good. Sweet and chocolatey. Crisp on the outside and chewy on the inside. 3 ingredients, easy to make, tastes great. What more could you want? This is definitely one of my new favorites!

Recipe from Family Fun Magazine.
RECIPE INGREDIENTS:

Chef Evans of Roy’s Restaurant demonstrates to the crowd on how to make Japanese Misoyaki Butterfish at the Del Mar fairgrounds. His crew even prepared copies of the recipe for everybody who wants to try it out! Hooray!
Ingredients:

* 4-7 oz pieces of black cod (substitute with salmon if not available)
* 1 qt misoyaki marinade
* 16 oz sizzling soy vinaigrette

Misoyaki Marinage:

* 3 cups sake
* 3 cups mirin (sweet rice wine)
* 8 oz saikyo miso
* 8 oz brown or white sugar

Sizzling Soy Vinaigrette:

Recipe from Williams-Sonoma’s “Cakes, Cookies, Pies, & Tarts”

Just had to post this recipe. Idon’t like to cook/bake anything for others unless I like a lot it myself and I LIKE IT! Originally, I wanted to try this dessert because the picture in the recipe book caught my eye. Who knew that the taste and the texture would be just as good. Sweet and chocolatey. Crisp on the outside and chewy on the inside. 3 ingredients, easy to make, tastes great. What more could you want? This is definitely one of my new favorites!

Over Thanksgiving, I went home to the Bay Area to visit the family. One of the things I like to do when I’m home is to get the Lazy Man’s Cioppino at Scoma’s restaurant at Fisherman’s Wharf. I remember growing up and going to Scoma’s after the Niners games or anytime we were up in SF and I’d always get the Cioppino. Unfortunately, there had just been an oil spill in the Bay recently and people were saying not to eat crab. Even crab boats were not going out because they were banned from selling anything they caught.

“Hey Dave, you watch Sam the Cooking Guy much?”
“Nope. Never seen the show. Why?”
“He does a recipe with seared ahi tuna you gotta try.”
“Mmmm… ahi. Sounds good.”
“Yeah, he rolls the ahi in Cap’n Crunch.”
“I do like ahi. I should… wait, say again?!”

I found this recipe in an old issue of Cuisine at Home. The look of it caught my eye so I thought I’d give it a shot. The recipe looked a little complicated, but it was easier than I thought.

Bavarian Chocolate Cream Horns

Ingredients for horns:
8 sugar cones
2 sheets frozen puff pastry (17.5 oz box)
1 egg
1 t water
1/2 C turbinado (raw) sugar