Bayou Chicken Pasta

SOURCE: FoodNetwork.com
ANNIE’s RATING: 3 Stars
READY IN: Less than 1 Hr
RECIPE’s MINIMUM YIELD: 3 servings

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COOK’s MODIFICATION(S):

• Instead of using habanero pepper, I just used hot sauce.

Mashed Potatoes

SOURCE: Foodnetwork.com
ANNIE’s RATING: 3 Stars
READY IN: Less than 1 Hr
RECIPE’s MINIMUM YIELD: 3 to 4 servings

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COOK’s MODIFICATION(S):

• Although the recipe called for golden creamer potatoes (i.e., Yukon Gold or Red potatoes), I have only used Idaho potatoes. I learned that golden creamer potatoes are really good and I definitely have to try them!
• Although the recipe called for chives (which is really pricey), I substitute it with finely chopped green onions.
• I always add a dash of ground nutmeg in all my mashed potatoes ever since I tried another mashed potato recipe that requires it. I have discovered how the ground nutmeg enhances the flavor of the potatoes.

COOK’s NOTE(S):

• After draining the potatoes, bring back the potatoes to the pot under very low heat to let the remaining water evaporate. Letting the potatoes dry under very low heat is something I learned from another mashed potato recipe that I tried. I thought it was a good technique to avoid having too much liquid into the mashed potatoes.
• The recipe instructs one to use a ricer or a food mill. Though I have a potato ricer, I prefer to use a food processor since I like chunkier "mashed" potatoes.

Hot and Sour Soup

SOURCE: FoodNetwork.com
ANNIE’s RATING: 3 Stars
READY IN: 2 to 3 Hrs
RECIPE’s MINIMUM YIELD: 2 to 3 servings

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 COOK’s MODIFICATION(S):

• Since barbecued pork is sold at large quantities by the local grocers, I tried cooking this soup using plain ground beef and Italian sausage (mild hotness) in different occassions. I highly recommend using Italian sausage (e.g., Johnsonville).
• If ground white pepper is not available, ground black pepper may be used.
• The original recipe called for Chinese Chicken Stock, the recipe of which is included in the source's link as provided above. However, I use ordinary chicken stock (e.g., Progresso)---makes life easier!

COOK’s NOTE(S):

• I tried cooking this soup using cornstarch and flour in different occassions. I highly recommend using cornstarch as it is creates a transparent slurry while flour creates a translucent slurry.
• Moreover, when adding the cornstarch mixture, never ever use hot/warm water. Also, don't ever think of putting undissolved cornstarch into the soup. In both instances, lumps will be produced.
• I like using green onions for garnishing more than cilantro.
• It is important to stop stirring the soup before you pour in the beaten egg. I've made this mistake a dozen times! And it made my soup look like "egg soup". Just let the egg rest undisturbed for about 5 minutes.