Monday, December 31, 2007

Happy New Year ! Say it with Cookies

Happy New Year !!

Sunday, December 30, 2007

Home Style Pot Roast


  • 1 chuck pot roast (4-5 lbs)
  • 3 carrots
  • 6 stalks of celery including leaves
  • 2 medium onion
  • 2 cups of red wine
  • 1-2 cups of stock
  • 1 tbsp of minced garlic
  • 2 tsp of salt
  • pepper to taste
  • 3 large cloves of garlic
  • olive oil


    1. Slice the large cloves of garlic into 2 long halves. Slice holes in the pot roast and stuff the garlic slices into the roast. Stuff the garlic on both top and bottom side. Pat the roast dry.
    2. Wash the celery and carrots. Chopped them into large chunks. Chop the onions.
    3. In a large deep pot drizzle olive oil, enough to coat the bottom of the pan. Heat the pot on medium heat until the bottom is nice and hot.
    4. Place the roast into the pot and brown the bottom for about 4 minutes, until it has a nice crust.
    5. Flip the roast and brown the top for the same amount of time. Brown the sides until they develop a nice crust, probably amount 1 minute per edge.
    6. Take the roast out and rest it on a plate.
    7. Add addititional olive oil to coat the bottom of the pot. Add the chopped onions and saute them until they are just wilted.
    8. Add the celery and carrots and saute them until they begin to release some juice.
    9. Add salt and garlic and continue cooking. When the garlic is cooked, add the roast back to the mixture.
    10. Add the wine and let it come to a light boil. Add the stock and let the stew come to a light boil again.
    11. Turn the heat down and simmer the roast with the vegetables until the roast is tender.
    12. Turn the roast periodically. Roast will be done in about 3-4 hours. When the roast in done, remove it from the stew and set aside in a covered dish.
    13. Take a handblender and puree the liquid. This will make a really nice thick sauce.
    14. The roast can be returned to the pot or served as is.
    15. Serve sauce on ziti or wide style noodles. For a change serve with rice or mashed potatoes.

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We love our version of Cole Slaw because it is light and contains no mayonnaise. It is also a good way to use up left over cabbage. When we make moo-shoo, we usually just use 1/2 of the head of cabbage, now you can use the other half of the cabbage in this recipe.

This is a great way to eat your vegetables and has plenty of fiber and anti-oxidants!


  • 1/2 head of cabbage
  • 2 carrots
  • 1/2 red onion
  • (optional) 1 cup of shredded red cabbage
  • Salt and pepper to taste
  • about a 1/4 cup of Good Seasons Italian dressing.


  1. Core the cabbage.
  2. Thinly chop the cabbage. Wash and rinse in a salad spinner
  3. Chop carrots into thin, match stick size.
  4. Thinly chop the red onion.
  5. Place all the ingredients in a large container with a lid. Mix the ingredients.
  6. Add Good Seasons Italian salad dressing and thoroughly mix everything.
  7. Salt and pepper to taste.
  8. Cover and let it rest in the refrigerator for about an hour. This will help the veggies to wilt a bit and also chilled them, keeping them crunchy.

This a great treat to serve at a tailgate picnic or a barbecue. In winter time it makes a great lunch side dish for the working stiffs in the family.

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Saturday, December 29, 2007

Patriots Rock : Brady to Moss Breaks 3 Records in 1 Play

Patriots Rock ! Sweet 16-0 Baby !

In the history of professional football never was the ending to a perfect story so engaging.

Down in the fourth quarter by 5 points. Tom Brady misses a long bomb to Randy Moss. The Pats faithful across the country groan. The perfect season seems lost, the vaunted record seems unlikely. This fan was consoling himself that we still had the playoffs

Both Brady and Moss are just one touchdown pass shy of owning the records of legend.
Tom Brady has tied Peyton Manning's single season touchdown record of 49, a mark that was to go untouched down the ages. Randy Moss had tied the touchdown record set by the great Jerry Rice, before he was tainted by the Raiders.

However it seemed the Giants had played up to their name and lived up to their storied past. Brady goes under center heaves the ball deep on a go pattern from the gods. Randy Moss catches the ball in stride and runs down the sideline to the end zone. Touchdown !!

In a single play the New England Patriots broke 3 unassailable marks. Brady owns the single season touchdown passing record, Randy Moss owns the single season touchdown reception record. The New England Patriots own the best regular season record in the history of the AFC, NFC, NFL, AFL, USFL and every other pro league that I have ever heard of.

Can you imagine Tom Brady in the huddle after the under-thrown pass : Ok guys, same again. It is a sign of true greatness when a football team sets out to do something on a certain play and they get it done.

In an added touch of irony, Tom Brady broke Peyton Manning's record while playing against his mealy mouth kid brother.

I could not have asked for more. I tip my hat to the NY Giants for making it a game when they had no reason to do so. They had every right to expect to win, except they were in the path of Manifest Destiny.

Send me an email at if you want to agree or dis-agree. Keep the swear words out and I might post your email.

Friday, December 28, 2007

Fet-Ta : Egyptian Lamb Feast

This is a favorite dish of mine because it incorporates so many flavors. The tastes of lamb, rice, saffron, pine nuts, crisp bread, garlic and vinegar all conspire to make this meal one that you cannot stop eating. This is a dish that is both tangy and rich in meaty satisfaction.

This dish is traditionally served at the Big Feast and made with mutton. Egyptian mutton is quite tasty, but American mutton tends to be more gamy, and is hard to find. Fet-ta is also traditionally made with plain white rice.

I have made two major changes to the dish, and I think you will agree that they are improvements. Instead of boiled mutton, I use grilled lamb. Instead of white rice, I use saffron rice. These two changes amplify the Mediterranean flavor of the dish while preserving its authentic texture.

Hint : I use lamb shoulder blade chops. These can be found at very reasonable prices, but offer the same delicious flavor as the more expensive
lamb chops which cost five times as much. If you separate them down the middle along the bone line, you come our with a very reasonable facsimile of a lamb chop.

There are two ways to cook lamb, and both are good if you do it right.

The popular American way to cook lamb is like a steak. It is cooked fast on high heat and served medium rare. This tastes fine, but the meat tends to retain most of its fat, and can be tough if cooked too fast or too long.

My preferred style is to cook the lamb slowly and drain the grease regularly. This maintains the natural tenderness of the meat while reducing the fat content. This style also accentuates the natural flavor of the meat.


  • 4 lbs of lamb shoulder blade chops
  • 2 loafs of Syrian (pita) bread, I prefer the whole wheat variety
  • 2 cups of jasmine, brown rice, or a mixture of the two
  • 4 tbs dry oregano
  • 2 tbs Hungarian paprika
  • 2 tsp ground cumin
  • 1/2 tsp red Egyptian saffron, this ingredient is optional, but it adds to the look of the dish
  • 1 tbs Fresh ground pepper
  • Salt to taste
  • 1/2 cup pine nuts, toasted
  • 1 1/2 cups red wine vinegar
  • 2 heads of garlic, chopped fine
  • 1 medium onion, chopped
  • 1 pat of butter
  • 2 tbs olive oil
  • 2 1/4 cups hot water, not boiling, just hot.


Prepare the Meat

    1. Cut the blade chops down the middle using the natural seam.
    2. pound the chops with with a meat hammer or other tenderizing tool.
    3. sprinkle both sides of each chop with salt, rub with chopped garlic and top with the oregano, cumin and pepper.
    4. Let the meat stand at room temperature for at least 2 hours to absorb the flavors of herbs.
    5. Place the meat in a large flat skillet, I decided to use my new Wolfgang Puck Reversible Grill/Griddle 0050 because it has channels to drain the grease.
    6. cook on low heat, flipping often. I use a bacon press (see picture) to prevent the chops from curling when they cool. This will also keep them tender.
    7. Continue this process for about 1 hour or until the meat develops a chocolate brown color and has shed a good amount of grease. See the illustration at the top of this recipe for the color.
    8. Remove the meat from the stove, cover and place in the oven to keep it warm.

Make the Rice (Fool proof method)

    1. Heat a pan on high heat and melt the butter in it. Add the olive oil to the butter, bring to a light simmer.
    2. Fry the rice in the oil/butter mixture, stirring well.
    3. Add the garlic, saffron and 1 tsp of salt. Mix thoroughly.
    4. Add the hot water, the rice will come to an instant boil. Stir quickly.
    5. Turn down to low heat, cover and let cook about 10-15 minutes or until all the liquid is absorbed.
    6. Leave the rice covered with heat off for about 5-10 minutes. This helps the rice absorb all the steam and complete cooking.
    7. The rice should have a beautiful red color.

Toast the Bread (while the rice is cooking)

    1. Chop the bread into 2 inch squares or triangles.
    2. toast until crisp in the oven or toaster oven
    3. let cool

Make the Sauce (this is what makes the dish really sizzle)

    1. heat a skillet, then add 1 tbs of olive oil.
    2. Fry the onion until brown, add the garlic, fry until the garlic is brown.
    3. Stir in the pine nuts. Bring the mixture to high heat.
    4. Pour the vinegar over the mixture and stir thoroughly
    5. Let the vinegar simmer until the acidic odor is reduced and the mixture develops a nice luster.

Build the dish

    1. Spread the bread across the bottom of an attractive dish.
    2. Layer the rice over the bread.
    3. Layer the meat over the rice.
    4. Pour the sauce over the meat.
    5. Cover and let stand for 5 minutes. This allows the sauce to soak all the way down to the bread.
    6. Let's Fete !

Copyright © 2007, All Rights Reserved

Thursday, December 27, 2007

Fresh Fruit with Chocolate Sauce

Make a fun and easy dessert for young and old alike. Everybody enjoys dipping stuff whether its sweet or sour sauce. All you need is fruit, chocolate sauce and your imagination. No fancy gadgets necessary. Also, the quantities of sauce are limited and so are the calories. And, remember, dark chocolate is supposed to have anti-oxidants, so its good for you.


  • 1/4 cup of dark or semi sweet chocolate (do not recommend milk chocolate-sauce, not chocolatey enough and too sweet)
  • 1/4 cup of warm skim or low fat milk
  • strawberries
  • bananas
  • any fruit cut into bite size


  1. Place the chocolate in a small glass container
  2. Microwave the chocolate in a medium or low setting (DO NOT USE THE NORMAL SETTING OR YOU WILL HAVE A BURNT MESS) for about 2 minutes. Check and if necessary, microwave for another 1-2 minutes. The first time you make the sauce, you might need to go slow since every microwave is different. The chips won't be completely melted, but will be very warm.
  3. Microwave the milk for 30 seconds. Milk should be warm, but not boiling.
  4. While the milk is in the microwave, stir the chocolate until it is completely melted.
  5. Add a 1tbsp of milk and stir it into the sauce. If it becomes lumpy, stir in another spoonful of milk. The sauce will be ready, when all the lumps are stirred out.
  6. It might take you a few extra minutes to make this sauce the first time. But once you've done it, you can have chocolate sauce ready in 5 minutes.
  7. Arrange the fruits on a platter with the sauce and serve. Will generously serve 2.

The recip can be doubled or tripled. Just adjust the time to microwave the chips and milk. For this recipe, always err on the side of caution for the microwave time or you will have burnt chocolate. You will certainly be able to get the pickiest eater to sample fruit this way.

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Tuesday, December 25, 2007

Best Christmas Gift

My Coolest Christmas Present

This is gift was from some one very close to me. It is a handmade superfine Egyptian weave, trimmed with silver, and best of all it contains a blue glass talisman to ward off the Evil Eye of Envy.

This sort of gift is usually given in Egypt when some one gets a new house, car, or job. While no educated Egyptian really believes in the tales associated with the Evil Eye of Envy. It is still lots of fun to ward against it.

The reason I like this particular gift so much is the incredible detail of the weave. It is finer than the finest Persian rug and contains great detail.

Look at the detail in the swatch below.

I just received the following informative comment from Exalted1 :

This is really a beautiful gift!!! The hanging hands are also
supposed to ward of the Evil Eye. It is an old Egyptian myth which
has propagated all over the Arab world.

send your comments to or Click Here

Monday, December 24, 2007


Clark by KaleidoWarper

Copyright © 2007, All Rights Reserved

Cartoon Bank

Sunday, December 23, 2007


Clark by KaleidoWarper

Copyright © 2007, All Rights Reserved

Christmas Cookies

Nothing Says Merry Christmas Like Cookies

Lizabetti loves to brighten up the Holidays

with cookies and other baked goods.

These are a big favorite among

Senorita Stella's Friends

I always feel guilty eating
Frosty the Snowman.

But you don't have to wait for the holidays

to have pretty cookies.

These ice cream cones and strawberries

are a great treat at a summer party.

Autumn Leaves will fall and
so will the acorns,

but that's no reason you

can't enjoy a sweet fall treat.

Check back here and Lizabetti

will post her easy and fun technique

for making beautiful cookies.

Copyright © 2007,2008, All Rights Reserved

Go Green with Gift Wrapping

Go Green with Your Holiday Gift Wrapping

When wrapping gifts whether for the holiday season or any other occasion, think GREEN. Not only will you save money, your presents can still look beautiful and festive. My goal is to use what I have at home to do the wrapping. More importantly, I choose materials that I can ultimately recycle or re-use. Here are some tips:

  • instead of store bought wrapping paper, use paper you already have in the house such as newspapers, magazines, circulars from local stores and speciality holiday catalogs
  • instead of gift bags, use brown lunch bags
  • instead of tissue to stuff the gift bags, shred your own paper
  • make your own gift tags using holiday cards from previous years


  • newspapers
  • magazines of all varieties
  • store circulars
  • brown lunch bags
  • speciality holiday catalogs
  • regular, straight edge scissors and craft scissors with zig-zag edges
  • box cutter
  • paper shredders the type that shreds full length, not cross cuts
  • ribbons-curling, fabric or wire type
  • ribbon shredder (this is an item I have owned for at least 15 years, I don't know if they are available at local stores, there is some availability online- nice, but not absolutely necessary)
  • paper punch
  • embellishments such as shiny pipe cleaner, small ornaments, floral picks ( added pretty touch, but not necessary)

Although you may not be able to go green with all your gift wrapping, every little bit will help.

Personalize the paper by choosing a theme that interest the gift recipient. For example, for the sport fan, use the sports pages of the newspaper or a sports magazine. For the fashionista on your list, use a fashion magazine. For the health and fitness guru, use a fitness magazine. You get the picture. I think that magazine ads are ideal as substitute wrapping paper for the smaller items. Many of the magazines have the ideal weight of paper and there is a nice sheen to paper. For some of the medium sized gifts you may have to use 2 pages of the magazine and overlap them to size. Also, since the sheets aren't large, you don't have to fight with the paper when trying to size it. Use a box cutter to careful cut the sheets out of the magazines. Trim to size if necessary. For the speciality catalogs, often times they are just stapled in the middle. So, carefully remove the 2-3 staples and you have a large size sheet of "wrapping" paper. The speciality holiday catalogs are beautifully photographed and the paper is a heavier weight.

For the larger gifts, newspapers and the weekly circulars work best. Or with a little imagination, several sheets of paper can be taped together to fit your package.

Make each gift even more special by using beautiful ribbons which you can reused again and again. Although ribbons can be expensive, during the holiday season, you can often find ribbon on sale. Stock up and choose some ribbons that are more neutral and can be used throughout the year. So, the only cost you incur is for the ribbon, if you need to purchase them. Use a single contrasting color of ribbon for a pop of color. For example, if you wrap with black and white newspaper print, use a bright red ribbon. Use several colors of the curling ribbon on a package. As for the ribbon shredder, it is used with curling ribbon. You will need to curl the ribbon, using the edge of the scissors. Then, take the ribbon shredder and feed one of the curled ribbon through. You push down on the so the metal teeth lock down. Then carefully pull the ribbon through to shred it.

The brown bags, such as the lunch bags can be used for gifts that are awkward to wrap. To create a fun bag, cut out images/words from the magazines and glued them to the bag. You don't need many, just a few. You can use the shredded paper to cushion the item in the bag and it will also help to keep the bag shape. To decorate the bag, you can fold the flap and center punch 2 holes about 1 inch apart and loop a piece of ribbon. Add embellishments if you like and tie a pretty bow. Another alternative is to close the flap without folding it and punch 4 holes about 1 inch from the top and loop a piece of ribbon around. Tie the ribbon in a bow. Tying the ribbon around the bag ensures that busy prying eyes can't get to the present.

The shredded paper can also be used as packaging for gift baskets.

The gifts tags can be made by cutting holiday cards from previous years. I like to use craft scissors that have the zig-zag edges. It makes it fast work of cutting because you don't need to be precise and you can decide what shapes your tags will be. I managed to make about 20 or so tags from just 6 cards

I have included many examples of wrapped gifts. Have fun wrapping and let your imagination be your guide. And don't forget to recycle once the festivities are over.

Copyright © 2007, All Rights Reserved

Thursday, December 20, 2007


Clark by KaleidoWarper

Copyright © 2007, All Rights Reserved

Monday, December 17, 2007

Healthy Delicious Tacos


I put together this easy version of tacos to get more veggies into my children. The carrots and celery mix I use can stand up to the flavoring of the taco mix and yet you will have to look really hard to find them. I think it adds a riches to the taste of the meat and makes it really healthy treat. Once you prepare the meat it can be used in any Mexican dish. You can use any kind of ground meat from beef to turkey and even chicken. There are times when we have leftover grilled meat and I will grind that up and use it as the basis for this recipe. In this case, the smokiness of the grilled meat adds another whole dimension to this easy dish. Since I use the store bought taco mix, instead of using water to prepare the dish, I like to use stock.

Build the taco with Chunky Salsa, guacamole, bean dip, sharp cheddar cheese, and lettuce. The fun of the taco is that each person adds their favorites, but I want it all !

The left overs from this meal can be used to make Light and Healthy Enchiladas. If you are looking for delicious ways to add fish to your diet try my Spicy Fish Tacos.


  • 1 lb of ground lean beef or turkey or chicken (lean pork works too)
  • 2 peeled carrots
  • 3 stalks of washed/cleaned celery stalk
  • 1 small onion finely chopped (if you want the onion to disappear-as in serving to kids) or coarsely chopped
  • 1 package of store bought taco mix
  • 1 tsp of cayenne (optional, if you like your food spicy)
  • 1 cup of stock
  • 2 tbsp of olive or canola oil


  1. Using the metal blade of the food processor, finely chop the carrots and celery. I like the veggies finely chopped and not completely pureed.
  2. In a nonstick skillet add the oil and heat on medium until it shimmer.
  3. Add the meat and saute. The meat may release some water which should be poured out so that the meat has a chance to brown.
  4. Add the onion and saute until it is transparent and fragrant.
  5. Add the celery/carrot mixture including any liquid that may have been release during the chopping process.
  6. Cook until the veggies start to wilt and become soft, a few minutes.
  7. Add the taco mix and thoroughly mix all the ingredients.
  8. Add 1/2 cup of stock and stir in. Add additional stock if needed to keep the mixture moist, not soggy.
  9. Cook for about 20 minutes and stir occasionally.
  10. Build your taco and serve.

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Thursday, December 13, 2007


Clark by KaleidoWarper

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Sunday, December 9, 2007


Clark by KaleidoWarper

Copyright © 2007, All Rights Reserved

Grandma's Yummy Chinese Beef Noodles

This is a favorite dish of the grand kids, even Senorita Stella who is among the most picky of eaters. The flavors of the woodears and shittake mushrooms are so unique and delicious. Once you have tasted this one, you will surely want more. It is a definite favorite of Lizabetti who especially loves the spinach.

Most ingredients can be found in your local Chinese/Oriental store.
Marinade for meat
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 2 tsp sesame oil

  • 1/4 lb lean beef steak
  • 1 cup Dried Wood Ears soaked in warm water
  • 5 large dried Shiitake Mushrooms soaked in warm water
  • 1 yellow onion thinly sliced
  • 1 1/2 tsp salt
  • 1 tbsp Oyster Sauce
  • 1 cup chicken broth
  • 1 tsp cornstarch
  • 3 green onions thinly sliced
  • 1/4 cup carrots thinly sliced
  • 1 bunch fresh spinach
  • 1 pkg Sweet Potato Noodles about 8 oz.
  • 2 tbsp olive oil

  1. Thinly slice the beef into matchstick size. (It is easier to do if the meat is slightly frozen). Mix with marinade and marinade for 1 hour.
  2. Boil Sweet Potato Noodles per package instructions, drain. Set aside.
  3. Mix cornstarch into chicken broth. Set aside.
  4. Heat pan on high, add 1 tbsp olive oil. stir fry beef until done, remove from pan.
  5. Add 1 tbsp olive oil add onion and carrots, stir fry a few minutes.
  6. Add mushrooms and woodears, cook another few minutes.
  7. Return meat to the pan and mix it in.
  8. Add salt, and mix in oyster sauce.
  9. Stir in chicken broth mixture and mix until thickened,
  10. Add Sweet Potato Noodles stir together until hot.
  11. Toss in sliced green onions.
  12. Stir in the spinach. The heat from the dish will wilt the spinach, while keeping its brilliant green color.
  13. Remove from heat immediately and place in serving dish. Serves 4.

Copyright © 2007, 2008, All Rights Reserved

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Sunday, December 2, 2007


Introducing Clark by KaleidoWarper

Copyright © 2007, All Rights Reserved

Tasty Healthy Chinese Dumplings

  • 1 lb of lean ground pork or any ground meat
  • 3 stalks of celery, cleaned
  • 2 cans of water chestnuts. drained
  • 3-5 leaves of nappa or chinese cabbage
  • 1 bunch of green onions
  • 1tbsp of soy sauce
  • 1tbsp of sesame oil
  • 2 packages of wonton wraps

Instructions for dumpling filling

  1. Using the food processor, chop the celery stalks and water chestnuts until very fine. Drain most of the juices and add to the ground meat.
  2. Chop the chinese cabbage and drain any juices. Add to the meat mixture.
  3. Chop the green onions fine and add to the mix.
  4. Using a spatula, mix all the ingredients until well mixed.
  5. Add soy and sesame oil, mix them in.
  6. Open one package of wonton wraps at a time.
  7. Line a cookie sheet with wax paper. Fill a small bowl with warm water.
  8. Using a teaspoon, spoon the mix into the center of the wrap and moisten all the edges of the wrap with the water. Fold the wrap in half and seal the edges. The wontons will look like pillows. We like to use this shape because my kids like the dumplings fried and they fry much more evenly when done in the pillow shape. Place the dumpling on the sheet and fill the rest of the wraps. Do not overfill or it will be hard to seal the dumplings.

Cooking instructions

  1. Boil a large pot of water. When water comes to a boil add approximately 10 dumplings, one at the time in the water. When the start to float to the top of the water, they are ready.
  2. Using a slotted spoon or colander spoon, remove the dumplings from the water and rest them on a cookie sheet.

Ways to serve the dumplings
A. saute them in a frying pan using canola or vegetable oil. Enjoy with Chinese Dipping Sauce.

B. place them on a cookie sheet and brush with olive oil on one side. Place in a pre-heated 400F oven and bake until golden brown. About 10 minutes. Use the convection setting, if you have a convection oven. These are lighter and crisper than the sauted version. Also re-heat really well in the toaster oven or regular oven as leftover.

C. My favorite way: Heat some chicken stock or use the water that the dumplings were cooked in as a soup base. In a large soup bowl, place sheet of torn nori, some nappa cabbage, green onions. Add dumplings, about 8. Pour the desired liquid as the soup base. For flavor, mix in soy sauce, hot sauce, sesame oil. Enjoy the wonton soup. Delicious.

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  • 1 box of chocolate cake mix, prepared as directed
  • 1 can of chocolate frosting
  • 1 can of white fluff frosting
  • 16 oreos


  1. Bake the cake using either 8 or 9 inch round pans. Cool completely.
  2. Remove one cake from the pan and place on a platter.
  3. If desired you can flatten the top, but slicing the top of the cake. Frost from the center to about 1/2 inch from the edge with the white fluff frosting.
  4. Crumble 6 oreos and sprinkle on the frosting.
  5. Remove the other cake and place it on top of the first cake.
  6. Frost the center to about 1/2 inch from the edge of top of the cake with white fluff frosting.
  7. Frost the sides and unfrosted top edges with the chocolate frosting.
  8. Crumble 6 oreos and sprinkle on the white fluff part of the frosted cake.
  9. Take remaining oreos and decorate the cake with them.

Great recipe for kids to help with and a tasty treat too. It will look like you spent hours making this eye and palate pleasing treat.

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Chinese Beef-ala-Lizabetti


  • 1.5 lbs of top round/bottom round or chuck beef
  • a piece of fresh ginger mashed
  • 5-6 fresh cloves of garlic mashed
  • 1/8 cup of mushroom flavored soy
  • 1/8 cup of dark soy
  • 1TBSP vodka
  • 1 TBSPsesame oil
  • 1/2 cup of stock
  • canola or olive oil
  • ground pepper
  • boiled eggs (optional)


  1. cut the beef into cubes and trim if needed. Pat the beef dry with paper towel and set aside
  2. combine the soy, vodka and sesame oil
  3. in a large skillet that has a cover, coat the bottom of pan with canola or olive oil and heat on medium/high.
  4. when the pan is hot, add the beef and sear on all sides, about 2-3 minutes per side.
  5. add the ginger and garlic and cook until fragrant.
  6. turn the heat down and add the soy mixture. The liquid will bubble. Cook for about 5 minutes and then add the stock.
  7. leave the beef simmering for a few hours, until the beef is tender. Taste the beef and if necessary you can add a little more soy to suit your taste
  8. (optional) about 30 minutes before serving, peel boiled eggs and add to the pan. Turn the eggs at least once so they are well coated with the sauce. Pepper to taste.

Serve with white rice and a vegetable like baby bok choy or cabbage. Serves 4-6. Here is a picture of how Old Man River enjoys this dish.

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Simply Smooth Creme Caramel

This is a recipe that has been handed down from my mother and it originates in Brazil, where they call it Pudding. The custard comes out so smooth and delicious. It is a favorite desert.


  • 4 large eggs
  • 2 cups of milk
  • 1 can of condensed milk
  • 2-3 tbsp of sugar
  • 1 metal ring mold
  • a metal roasting pan, large enough to hold the 1 ring mold


  1. Pre-heat oven to 350F.
  2. Warm milk till lukewarm, do not boil.
  3. Using a wisk, wisk eggs and condensed milk.
  4. Gently incorporate the warm milk and wisk together.
  5. Using the metal ring mold dissolve the sugar in a little warm water.
  6. Over a medium burner, caramalize the sugar water until it is nice golden brown.
  7. Fill the mold with the creme caramel. Carefully place the filled ring mold in the roasting pan.
  8. Fill the roasting pan with warm water, about 1/3 of the way up the ring mold. The water will provide steam which will help the custard to bake properly.
  9. Bake for 50-60 minutes.
  10. Cool completely.
  11. Run a narrow metal spatula along the edges of the mold. Place a platter over the mold and carefully unmold the caramel.

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