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Coconut-Braised Beef with Carrots

Posted by Seattle Girl on 03/13/2010
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9.67/10 | 3

This recipe is adapted from Ming Tsai’s braised-chicken recipe. Like all braised meat recipe, this one requires time. My suggestion is to either use a slow oven (300 degree oven) to braise the beef, which requires approximately 1 1/2 hrs of cooking time, largely unattended (thus eliminating...

Red Roasted Pork Shoulder with Shiitake Mushrooms and Carrots

Posted by Seattle Girl on 03/04/2010
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1 comments

9.33/10 | 3

This recipe was inspired by the Simply Ming show. Try it out, it's simply delicious! Directions: Add the oil to a stock pot and heat over high heat. Add the pork shoulder and sear until golden brown on all sides, about 4 minutes. Add the garlic, ginger and scallion and saute them...

Turkish Style Green Beans with Leeks And Carrots

Posted by ADMIN on 09/26/2007
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Not rated

To clean the leeks, cut off and discard the roots and all but 1 to 2 inches of the green tops. Slit the top of each in half lengthwise down to the point where the green part meets the white. Gently spread the leaves open and rinse the leeks very well under cool running water to remove any grit....

Sesame Tofu Stir-Fry

Posted by ADMIN on 09/26/2007
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Not rated

Moo Shoo Turkey

Posted by ADMIN on 09/26/2007
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Easy Creamy Coleslaw

Posted by ADMIN on 09/26/2007
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In large bowl, combine cabbage and carrot. In small bowl, combine all remaining ingredients; blend well. Add to cabbage mixture; mix well. Serve immediately, or cover and refrigerate until serving time. If desired, sprinkle with paprika before serving. Makes 4 (2/3 cups) serving. * Three cups...

Warm Pork Salad W/mustard Tarragon Vinaigrette

Posted by ADMIN on 09/26/2007
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Walnut Carrots

Posted by ADMIN on 09/26/2007
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Cook carrots in water with 1/2 teaspoon salt added, just until tender. Drain well. Meanwhile, heat remaining ingredients except the walnuts. Pour this topping over hot carrots. Toss in walnuts. Tootie Note: I use the small baby carrots. Put in my Pampered Chief steamer with 3/4 cup water or so...