Favorite Recipes

Appetizers:

Artichoke Dip

I tried this recipe when our old friends Jason & Erin came to visit us from Seattle, it was a hit, I definitely want to make it again.

Makes about 4 cups, can serve in ~2 cup portions baked.

1 14 oz can of artichoke hearts
1 cup of parmesan cheese
1 cup of mayonnaise
ground pepper
splash of white wine (I used Pinot Grigio)
a little olive oil
1 cup of finely chopped onion
small amount of bread crumbs

Combine mayonnaise, parmesan cheese, and onion in a bowl. Drain the artichoke hearts really well, pressing out as much liquid as possible. Mince using food processor, and add to bowl. Add pepper and mix in to the point where you can still see it's presence in the large mixture. Add 2-4 tablespoons of white wine based on preference. This mixture can sit in the refrigerator for a while. When ready to bake, preheat the oven to 400 degrees F and spoon the mixture into a small baking dish (I used a small circular ~2 cup glass dish). Sprinkle enough bread crumbs to just cover the surface. Then add dashes of olive oil on top. Bake for ~25 minutes until bread crumbs are very brown and the entirety of the mixture is bubbling noticeably. Serve with crackers or toast. Enjoy!

Main dishes:

Cuisinart Rustic Tomato Sauce

http://www.cuisinart.com/recipes/sauces/5922.html

Pineapple Steamed Rice

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Spaghetti a la Carbonara

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Sweewawa's Flounder Noodles

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Sweewawa's Japanese-style Salmon

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Mark's Miso Sea Bass

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Coq au Vin

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40 Clove Crockpot Chicken

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Ribified Soupification

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Pineapple Fried Rice

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Pesto

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