Recipe – “Cherry, Tomato and Shrimp Salad”

Cherry, Tomato and Shrimp Salad   1              pkg. cherry jell-o 2              cups tomato juice 1-1/2       tsps. Grated onion 1-1/2       tsps. Vinegar ¼             tsp. salt 1              8 oz. can shrimp or crabmeat ½             cup finely chopped celery ½             cup grated carrot   Dissolve jell-O in heated tomato juice, let cool, and add the… Read More Recipe – “Cherry, Tomato and Shrimp Salad”

Recipe – “Thinly sliced shrimp marinated in green tea”

“Thinly sliced shrimp marinated in green tea” by “Michel Hache, Hotel Ambassador” “The Book of Green Tea” – “The book of Green Tea” Christine Dattner, Sophie Boussahba” 5-1/2              lb. shrimp 1                      teaspoon Lung China green tea 2                      limes 1                      orange 2                      cups olive oil ½                     cup piquillo peppers 2                      teaspoons fleur de sel 1                      teaspoon… Read More Recipe – “Thinly sliced shrimp marinated in green tea”

Recipe – “Iranian Chicken with Saffron”

“Iranian Chicken with Saffron” “Culinary Guide to Herbs, Spices and Flavorings” By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson   3-1/2 fresh chicken, joined into 8 Salt Freshly ground black pepper 3    Tablespoons vegetable oil 1    oz. Butter 1    large onion, peeled and thinly sliced 2    garlic cloves, peeled and crushed 1    pint water 1   … Read More Recipe – “Iranian Chicken with Saffron”

Recipe – “Green tea coconut pearls”

“Green tea coconut pearls” Recipe by “The de Chine shop & tea salon, – Paris” Recipe book – “The Tea Box” by Gilles Brochard     1/2        cups sticky-rice flour 1            teaspoon powdered green tea (Matcha) 2            egg yolks 2            tablespoons coconut milk                Salt and pepper                Grated coconut… Read More Recipe – “Green tea coconut pearls”

Recipe – “Green Tea – Sauteed Vegetables”

“Green Tea  – Sauteed Vegetables” “Cooking with Green Tea” by Ying Chang Compestine   2        Tablespoons Canola oil 2        Tablespoons finely chopped fresh red Chile pepper 1        teaspoon grated lemon peel 1        teaspoon Loose tea leaves, preferably Gunpowder 4        cups broccoli florets 1        cup yellow zucchini or yellow summer… Read More Recipe – “Green Tea – Sauteed Vegetables”