Vegetable Dip

This is the recipe for vegetable dip I used to take to family gatherings sometimes. I got it from my friend Emily.

1 cup sour cream
1 cup mayonnaise

1 Tbsp seasoned salt

1 tsp parsley flakes

1 Tbsp celery salt

1 Tbsp sugar

1 tsp onion powder

1 Tbsp minced onion

1 Tbsp dill

Mix everything together in a bowl and taste to make sure the flavor is to taste. Chill. Serve with fresh chopped vegetables.

Cheese Fondue for Five

This is the recipe I got for "the best" fondue or "the right recipe" for cheese fondue for picky people (my coworkers).

1 cup dry white wine (just get the cheapest bottle)
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese

2 Tbsp flour

1/4 tsp salt

1/4 tsp ground nutmeg

1 tsp Kirschwasser (sometimes I skip this)

Cut up french bread for dipping or other items for dipping

Simmer white wine. Add cheese a quarter cup at a time. Stir in flour. When all the cheese has melted, stir in salt, nutmeg, and Kirschwasser. Serve and enjoy!

Artichoke Parmesan Dip

I originally got this recipe from my aunt, but I have slightly edited it for my own purposes.

1 1/4 cup grated Parmesan

1 cup mayonnaise

Diced tomato (it's best to take out the seeds)

Green onions, chopped

14 oz can of artichoke bottoms or hearts, diced

Mix all ingredients in baking dish. Bake at 350 degrees for 20 - 25 minutes. Serve with baguettes, crackers, or cut up pieces of french bread.

Pad Thai

This is the Pad Thai recipe my friend Emily and I used to make. It can be made with meat or with a meatless option by using tofu.

1 1/2 Tbsp soy sauce
3 - 4 cloves garlic, minced
1 - 2 red or green chilis, finely sliced or 1 - 2 tsp red pepper flakes
1 tsp grated ginger or 1/2 tsp ginger spice
2 eggs, whisked together
9 oz Pad Thai rice noodles
2 - 3 Tbsp peanut oil
4 green onions, sliced, separate the white parts from the green parts
Choice of protein: tofu, cubed;1 chicken breast, cut into small pieces; thinly sliced pork or beef cut into pieces; medium raw, shelled and deveined shrimp (at least 12)

Items to garnish:
Green parts of green onion, sliced
1/3 cup peanuts, chopped
2 - 3 cups fresh bean sprouts
Lime wedges

Sauce:
1/3 c chicken broth
3 Tbsp rice vinegar
1 Tbsp lime juice
3 - 4 Tbsp brown sugar
2 Tbsp Fish sauce
1 Tbsp soy sauce
1/4 tsp cayenne
1/8 tsp white pepper

Chop meat and toss with soy sauce. Set aside. Bring large pot of water to boil. Put in rice noodles and turn off heat. Let sit for 6 minutes. Drain (should be undercooked). Rinse with cold water to keep from sticking. Combine sauce ingredients. Set aside.

Heat large pan or wok to medium-high heat. Saute the following in peanut oil: garlic, chilis, ginger, white parts of green onion. Stir fry for 1 minute. Add meat and saute for 2 - 3 minutes. Add 1 Tbsp sauce mixture so it doesn't get dry.

Push ingredients to side of pan. Add additional oil if necessary. Add eggs and scramble.  Add noodles and 3 to 4 Tbsp of sauce. Stir fry, adding sauce until noodles are chewy and sticky (about 8 to 10 minutes).

Remove from heat. Fold in bean sprouts or garnish with sprouts. Also garnish with green onions, peanuts and juice from lime wedges. Enjoy!

Spinach Rose Alfredo Ravioli

This is the Ravioli recipe I have used for a while. It feels like a healthy meal because it's meatless and has an entire package of fresh spinach. Pay no attention to the cream!

2 Tbsp olive oil
2 or 3 jalapenos, seeded and diced
2 Tbsp minced garlic
2 14.5 oz cans diced tomatoes
Heavy cream
1 package frozen cheese ravioli
1 package baby spinach, roughly chopped
Mozzarella or parmesan cheese to top

In a deep frying pan with a lid, saute diced jalapeno in oil for a couple of minutes and then add minced garlic. After a minute, add diced tomatoes and bring to simmer. Add cream until desired rose color and bring back to simmer. Add pasta and cook with lid on until slightly tender. Add package of spinach and cook until wilted with lid on. Top with cheese and warm until it's melted. Serve and enjoy!

Egg Foo Yung

This is a recipe my dad used to use. It is typically served with steamed rice.

1 1/2 cups finely chopped/shredded veggies (cabbage or zucchini usually)
1/4 cup chopped onion
1/4 cup chopped green pepper
3 eggs
1/2 tsp salt
1/8 tsp pepper
Oil for frying

Optional: Add shrimp or other cooked meat.

Fry vegetables in about a tablespoon of oil. Remove from pan and cool. Make the sauce (see below) while cooling,

Mix fried vegetables with the eggs, salt and pepper. Fry in about 1/4 cup quantities in oil, about the shape of a pancake. Flip and cook until thoroughly cooked through. Serve on steamed rice and topped with sauce.

Sauce:

1 Tbsp cornstarch
1 tsp beef boullion
1 tsp sugar
1 cup cold water
1 Tbsp soy sauce

Cook and stir until thickened and bubbly. Continue cooking and stirring for an additional minute to two minutes. Serve sauce on egg foo yung and steamed rice.