983 season recipes

General Chua's chicken with oil-blanched pieces stir-fried with dried chili pods, ginger, garlic, and a tangy soy-vinegar-sherry sauce. An authentic Chinese-American classic done right.

Mushroom caviar appetizer with finely chopped mushrooms, onion, lemon juice, sour cream, and chives. Chilled and served on crackers or with sliced tomatoes.

This fork-tender, well-seasoned roast everyone loves slices of and its savory gravy.

End-of-month vegetable soup made with whatever is in the fridge: cabbage, potatoes, carrots, celery, bacon ends, and a bouquet garni simmered in white wine. A frugal, flexible pantry-clearing soup.

Brennsuppe is a rustic Austrian flour soup made from a dark lard roux, onions, caraway seeds, and herbs. A humble peasant dish with deep, toasty flavor that warms you from the inside out.

Quick and easy biscuits that use up leftover ham after the holiday season.

Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.

Fennel and carrots cooked slowly in an seasoned olive oil.

You can substitute 1 cup of a favorite cooked vegetable for the canned carrots.

Start off your summer barbecues with this scrumptious Chinese-style pasta salad that your whole family will enjoy!

Crocodile seasoned with Wattleseed and served with Riberry Confit.

Pasta e fagioli (pasta fazool) with red kidney beans, crushed tomatoes, and vegetables simmered into a thick, hearty Italian soup. Vegetarian comfort food made from dried beans.

Homemade Caesar salad dressing mix with lemon zest, oregano, garlic, and Parmesan. Shelf-stable dry blend ready to shake into dressing whenever you need it.

Easy Italian seasoned broccoli. Boiled (or steamed) then tossed in aromatics.

Pan-fried chicken rubbed with lemon and cinnamon, served with sauteed bananas and a creamy pan gravy. A Southern classic with an unexpected sweet-spiced twist.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!