Shrimp And Broccoli Stir Fry

I don’t like to peel raw shrimp. For me, peeling and deveining shrimp ranks above eating a pomegranate, but not by much. That’s why I use peeled cooked shrimp in my recipes. Purists and gourmets will object, and I am sure that they are right, but I don’t like to peel shrimp. Taking off the…
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Pork Fried Rice

Rice, vegetables and pork are the three core ingredients of Chinese cooking. As is the case with many food plants, scientists are not sure when and where rice was first cultivated, but they do agree that it happened in southeast Asia between 8,000 and 13,000 years ago. The oldest records are from China and show…
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Irma’s Swedish Rice Pudding

If you have ever been invited to a Smörgåsbord, you might have had the opportunity to enjoy one of the culinary triumphs of Scandinavia—Swedish Rice Pudding. It was often made for dessert when the housewife had rice left over from dinner the day before. A dessert made with leftover rice may seem a little pedestrian,…
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Plain Rice Pilaf

In “Vol. II Treasured Recipes–from the Kitchens of Members and Friends of the Hayward Women’s Golf Club,” Marge Gogian suggested that the shish kebab grilled by George the Turk should be served with rice pilaf. She did not give a recipe for the pilaf, but it was probably similar to what I call

Aunt Lil’s Tuna Casserole—A Quilling Family Recipe

In 1934, Campbell’s Soup Company introduced Cream of Mushroom and Chicken Noodle soups to the American consumer. Today, these two products still rank in the top ten shelf-stable food items sold in grocery stores. It’s easy to understand why these soups have remained so popular. They are excellent emergency foods. When I was a kid,…
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