Posted in Rubs & Marinades, Side Dishes, Vegetables, Vegetarian on Mar 10th, 2010
Ingredients
2 pounds asparagus
Olive oil
Salt
Extra pork marinade from Grilled Pork Tenderloin recipe
Instructions
Prepare the grill.
Snap off tough ends of asparagus and trim scales. Arrange spears in baking dish or heavy-duty zip-top bag; drizzle with olive oil and sprinkle with salt.
Grill thin spears in a grill pan or [...]
Posted in Fruit, References, Seafood, Uncategorized, Vegetables on Mar 5th, 2010
Have you ever wondered how much protein is in fish products? How about the number of calories that are in fruits or vegetables? Well, the FDA has created some nutrition content posters that you can download from their website. We also have them posted on TagsKitchen.com as well.
Enjoy!
FDA Seafood Nutrition Facts
FDA Fruit Nutrition Facts
FDA Vegetable [...]
Posted in Side Dishes, Vegetables, Vegetarian on Mar 1st, 2010
Ingredients:
ð 2 whole Napa Cabbages
ð 1 Cup of Kosher Salt
ð 10 Cups of Water
ð 7 Tbsp of Anchovy Sauce or Fish Sauce
ð 1 1/4 Cup of Crushed Red Pepper
ð 8 Pieces of Green Onion, chopped
ð 1/2 of a Radish (Korean radish or Daikon radish)
ð 1 Whole Garlic, peeled and minced
ð 1 Piece of Ginger, peeled [...]
Posted in Dairy, Side Dishes, Vegetables, Vegetarian on Feb 26th, 2010
For those of you who have seen Nacho Libre, you may recognize the finished product because of the character Esqueleto. He ate it constantly throughout the movie.
It is also served at a restaurant I like in New York called Café Habana. It is so yummy that I thought I’d share [...]
Posted in Beef & Lamb, Poultry, Rice, Vegetables on Feb 24th, 2010
This is a traditional Korean food. It’s very simple to make & very flavorful.
Ingredients:
- 1 lb of thinly sliced beef, or flank steak ***
- 1/2 cup of Brown Sugar
- 2 Pieces of Green Onions, julienned
- 1/2 of an Onion, chopped into thin sliced
- 1 Carrot, julienned
- 1/2 cup of Soy Sauce
- 1 Tbsp of Garlic, [...]
Posted in Breakfast, Dairy, Pies, Pork, Vegetables on Feb 23rd, 2010
Makes 6 servings.
Ingredients:
1 9-inch Pie Crust
1 cup- Shredded Swiss or Cheddar cheese
6 slices- Bacon cooked and crumbled
1 cup- Ham, minced
2 Green Onions, chopped
½ Green Pepper, chopped
5 Eggs, slightly beaten
1 cup- Half and Half or Milk
1/8 teaspoon- grated Lemon Peel
½ teaspoon- [...]
Posted in Desserts, Vegetables on Oct 21st, 2009
Cream together: ½ Cup Butter
1 ½ Cup Sugar
Add: 2 eggs (one at a time)
Mix in:
¾ Cups Milk
½ tsp Baking Soda
1 Cup canned Pumpkin
2 ½ tsp Allspice
3 tsp Baking Powder
2 Cups Flour
Mix thoroughly. Preheat the oven to 375˚F. Fill cupcake cups ¾ full and bake for 20-25 minutes. Cool & frost with cream cheese frosting.
These don’t [...]
Posted in Salads, Vegetables on Oct 19th, 2009
1 Large head of Cauliflower (about 2 pounds) cut into small florets
¼ Cup White Wine Vinegar1
¼ Cup finely chopped Red Onion
1 Tsp Dijon Mustard
½ Cup Extra-Virgin Olive Oil
Coarse Salt & Freshly Ground Pepper
2 Tbsp brine-packed capers, drained & rinsed
2 Tbsp Chopped Fresh Parsley
Bring a medium pot of salted water to [...]
Posted in Pork, Soup, Vegetables on Oct 19th, 2009
Cutting the pork is easiest using a cleaver or large chef’s knife: Slice thick crosswise pieces, stack them, and then cut matchstick-size pieces.
Makes 6 servings.
1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms)
1 cup cold water
6 cups low-salt chicken broth
2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger
1 pound fresh [...]
Posted in Soup, Vegetables on Oct 18th, 2009
Sauté until limp:
2 ½ cups chopped celery
1 lg. onion, chopped
½ cube butter
Add, cover and simmer for 20 minutes or until potatoes are cooked but NOT mushy:
8-9 medium potatoes, diced
1 can Swanson’s chicken broth
Add and heat to a slow simmer stirring often:
1 ½ tsp. thyme
1 tsp. marjoram
1 tsp. salt
6-8 dashes hot pepper sauce (Tabasco)
1 ½ quarts [...]