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CLAMS STEAMED IN TOM KHA GAI BROTH

  • 0 / 5

I made Tom Kha Gai soup one night and the next day, I had a big bowl of wonderful left-over

  • 5 to 8 minutes for steaming the clams
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AS SKINNY AS WALLIS SIMPSON TWO EGG OMELET

  • 0 / 5

This is a perfect omelet, thin, eggy, tender and cheesy.  This is not the kind of omelet that is thick

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Stir Fried Bok Choy with Crispy Noodles

  • 0 / 5

THIS DISH IS FOR ONE PERSON.  Obviously, if you are cooking for more than one person, you can make more

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MR. POTATO HEAD STUFFED POTATOES

  • 0 / 5

  Who remembers Mr. Potato Head?  My mom used to hand me a big potato and a few pieces of

CHRISTMAS CREPES

  • 0 / 5

I am calling these crepes Christmas Crepes because I served them at the First Annual Champagne and Caviar Dinner Party

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STUFFED LOBSTER TAILS

  • 0 / 5

These lobster tails came from LobsterAnywhere and they were delicious.  I ordered the XL size, stuffed them and cooked them

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WALNUT SALAD

  • 0 / 5

The olive oils for this salad came from Monterey’s Tasty Olive Bar in Monterey, California.  If you go to the

Cauliflower Casserole

  • 0 / 5

This is a cauliflower au gratin in the strictest sense.  But “cauliflower,” reminded me of “flower power.” Wikipedia says:  Flower

Rabbit in the Style of Prudhomme

  • 0 / 5

This recipe would be familiar to Cajuns as rabbit with a Sauce Piquant or Piquante.  In Cajun cuisine, Sauce Piquant

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PEANUT’S SALAD DRESSING

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This salad dressing is delicious on a crisp iceberg lettuce and cabbage salad with roasted chicken.  The chicken in my

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