72 Recipes Created by ANNE-ELIZ
These are all recipes that are mine or I've made and feel good about recommending.
Recipes in this Collection
Cookbook creator says: This is one of my own recipes, it is derived from several different versions of noodles served by Chinese parents at international food pot-lucks held at a HeadStart Program on the Lower East Side of NYC where I worked.Submitted by ANNE-ELIZ
Cookbook creator says: I made these with ingredients I had on hand in order to fill out the menu for a dinner I was making for friends. They were a great hit!
They work as an appetizer or as a major meal component.
Submitted by ANNE-ELIZ
A friend of mine gave me this recipe more than 20 years ago (long before the marketing of no-boil noodles). It is one of my "go to" dishes for company and pot-luck dinners as well as a family favorite.Submitted by ANNE-ELIZ
The original version of this recipe used country style pork ribs and was quite delicious, but I decided to try it with beef instead, because a number of our friends have dietary restrictions regarding pork.
Both the original and this recipe are made in a slow cooker.
It could be modified to be made either on the stovetop or in the oven but would probably still take a couple of hours. (low and slow cooking is the key to tenderness and flavor in this braised dish)Submitted by ANNE-ELIZ
I first tasted potato kale soup in Cape Cod a loooong time ago and it immediately went on my favorites list.
While this recipe calls for pureeing the baking potatoes to make a creamy base, I sometimes just go for the "au natural" version and skip that step.Submitted by ANNE-ELIZ
Cookbook creator says: Many of the scallion pancakes I've gotten from restaurants recently have been quite oily. I've decided I like these much better. They always disappear when I serve them as appetizers at parties!Submitted by ANNE-ELIZ
Cookbook creator says: I have made these, but so far, I haven't inserted the garlic into the mushroom itself, but have made a little "basting mixture" of sesame oil, garlic, and chili oil and brushed it on the mushrooms several times during cooking.
This recipe was shared on the Martha Stewart Show, but the original recipe was by Mark Bittman.
It is similar to other fruit cobbler recipes, but it is savory and I served it as a side dish for Thanksgiving last year.
It would work equally well for breakfast or brunch.
I liked it as is, but believe that it could have benefited from the addition of one or more herbs, such as basil, oregano or thyme.Submitted by ANNE-ELIZ
These burgers are a bit more akin to falafel than their namesakes, but are very tasty.
My personal choice for the "bread" portion of the presentation is either a tortilla or lettuce leaf; or may be omitted entirely.
For this recipe to produce six servings, the patty size will be
approximately two and a half inches in diameter. They can be made smaller or slightly larger, depending on your preference, though a large increase in size will invite breakage.
Cookbook creator says: I liked this, but it was a bit bland the first time. It was much better with fresh, hotter curry powder!
Might also see if I can do with less oil to reduce calorie countSubmitted by ANNE-ELIZ