Category Archives: faux ethnic food

Chicken Gyro

Posted on December 10, 2011 by Allison Woods

I’ve been known to use cooked leftover chicken for this recipe. Simply shred or chop the chicken and then steep in the marinade cooked rather than raw as called for in the recipe. 4 servings Meat 1# boneless skinless chicken … Continue reading →

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Beef Bourginonne

Posted on December 8, 2011 by Allison Woods

This is another one from the family treasury. I do not know if there is anything correct about this in a culinary sense, but it’s a classic, and it’s yummy. 3T olive oil 3# beef seasoned flour bouquet garni 18 … Continue reading →

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Chicken Tahitian

Posted on November 26, 2011 by Allison Woods

Another chestnut from my childhood. I can’t say I’ve made this for a while as it is all basically dumping cans of stuff into a casserole dish, and that’s not really my style these days, but it is truly DELICIOUS!! … Continue reading →

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Chicken Cordon Bleu

Posted on November 26, 2011 by Allison Woods

I don’t really need a recipe for this, but if you have not made it before, this might help. Easy and elegant. 350F and stovetop Chicken breasts, boneless and skinless slices of Swiss cheese Bread crumbs (or panko) butter and … Continue reading →

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Southern Italian Lasagna

Posted on November 25, 2011 by Allison Woods

This has been a standard of mine for decades. I can’t attribute it as I can’t find it anywhere online. It’s divine, if a little fussy with so many ingredients. Worth the trouble. Makes 2 8×8″ pans 350F oven Sauce … Continue reading →

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Spicy Taco Meat Casserole

Posted on November 25, 2011 by Allison Woods

This is a fine way to use any kind of taco meat that you might have left over. Matter of fact, I make extra so I can do this with it. It came to me in a moment of inspiration … Continue reading →

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Spicy Meat

Posted on November 25, 2011 by Allison Woods

This is an easy taco meat that goes well to a potluck. There are many uses for this tasty stuff. Adjust spiciness by subbing a can of salsa for one of the cans of chipotle sauce if you must. Pork … Continue reading →

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Orondo Cider Works Corn Salsa

Posted on September 11, 2011 by Allison Woods

There are a boatload of produce places in the Orondo area north of Wenatchee, WA. One of my favorites is the slightly tourist-trappy Orondo Cider Works, a few miles north of town. The red barn just off the highway is … Continue reading →

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Patrick Moylan’s Chile Posole Caldo Verde, or really good chili?

Posted on March 15, 2011 by Allison Woods

The other day, I made this stew, but for the meat I used ground beef and seasoned ground chicken. Everything else was according to recipe (though from scratch rather than using canned stuff) though I threw in a little more … Continue reading →

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Pat Moylan’s Chile Pozole Caldo Verde

Posted on September 23, 2009 by Allison Woods

Pat Moylan’s Chile Pozole Caldo Verde This is Pat’s recipe with a few of my modifications. If you prefer cooking this more from scratch, use 1/3 cup each of dried black and pinto beans, soaked overnight and cooked until tender, … Continue reading →

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