Notes about Recipes in this book

• Ultimate spicy beef nachos

  • chawkins on March 16, 2021

    I made the whole recipe and baked it in two batches each in an 8 x 8 inch pan. Skipped the fresh jalapeño in the topping since I used pepper jack cheese, did not make the salsa part and used home-canned salsa made with tomatoes from our garden last summer. After having the first batch, I made another batch of the bean layer for the second pan because we found that the bean layer of the first pan was too skimpy. Did not find this to be too spicy.

• Stir-fried Sichuan green beans

  • chawkins on July 17, 2014

    Not authentic but very good and no deep-frying involved. Used this year's first green bean harvest from the garden.

• Soy-ginger sauce with scallions

  • Analyze on February 13, 2019

    This recipe is delicious! The sauce is great, as is the cauliflower cooking method. Have made it 2x now and it was a hit both times.

• Charcoal grill-roasted prime rib

  • chawkins on June 17, 2014

    I mixed two recipes here. I used the rub from herb roasted rib roast (with half of the salt) from the gourmet cookbook and the gas grilling instruction from this recipe. Turned out very well, the meat was cooked to perfection. Great way to cook a rib roast in the hot summer.

• Creole-style shrimp and sausage gumbo

  • chawkins on October 16, 2012

    Very good. Best gumbo I ever made. Okra would be a nice addition though.