1 T vegetable oilIn a two-quart saucepan, heat garlic and ginger in a little oil for 30 sec. Add tomatoes, salt, pepper and sugar. Allow to break down. 2 to 3 minutes. Add broth and mushroom soy. Bring to a boil. Thicken with cornstarch slurry. Off heat, stream egg into hot soup to form threads. Garnish with green onions. Serves two generously.
1 clove garlic, minced
1 t ginger root, minced
1/2 c chopped ripe tomato
Pinch sugar
Pinch salt
Dash white pepper
3 c chicken or vegetable stock or water
1 T corn starch dispersed in a little cold water
2 eggs, well beaten
3 to 4 green onions, sliced
1/2 t mushroom soy (optional)
What's hot on Dr Daddy Cooks?
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Scallops and Egg Noodles in Cream-Garlic Sauce
- Cornmeal-Crusted Fried Chicken Livers
- Crispy Toaster-Oven Frites
- Cabbage Rolls (Golumpki)
- A Sound Knife Set for a Serious Cook
- Improvised Steamer for Plates and Shallow Bowls
- Eggs Bubba I
- Leg of Lamb Roasted with Potatoes and Garlic
- Baked Flounder and Rice

Sunday, November 25, 2018
Ben's Quick Egg and Tomato Asian Soup
The traditional Chinese recipe is basically water, tomato, egg, and scallions plus a pinch of sugar, salt, and white pepper. This version is enhanced a bit for the jaded American palate. Low in carbohydrates.
Saturday, November 24, 2018
Meat Loaf II
Developed October, 2018. The recipe combines beef and pork in a mixture enhanced by both grated and diced onion along with warm spices.
1 lb lean ground beefPosition rack in the middle of oven preheated to 350 degrees F. Microwave chopped onion, oil, sugar and salt in a large bowl for 3 minutes on high until softened. When cool, combine the meats, bread, egg, onions, raw onion, and all the other ingredients in a large bowl. Mix gently by hand to combine. On a sheet pan covered with aluminum foil or parchment, form a rectangular "brick" 4-1/2 inch wide X 2.5 inches tall X 8 in long (12 X 5 X 20 cm). Bake about 50 to 55 minutes until the internal temperature reads 165 F. Tent loosely with aluminum foil and rest about 15 minutes before slicing. A mushroom gravy or beef gravy goes well. Room temperature thin slices makes great sandwiches.
1 lb ground pork
1 large egg, beaten
1 c white bread, moistened with milk to form a paste
1 medium onion, chopped finely
1 T olive oil
1 t sugar
2 t salt
3/4 cup panko bread crumbs or matzoh meal
1 t salt
1/2 t pepper
1/4 c chopped parsley
1 t ground fennel seed
2 t minced garlic
1 t dry thyme
1/2 t ground coriander
Sunday, November 4, 2018
Steamed Then Pan-Fried Potatoes
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Pan-Fried Potatoes |
12 oz (350 g) small red potatoes (about 1-1/4 oz or 35 g each)Steam the potatoes for 8 to 10 minutes until a paring knife goes in easily half-way. Remove to a kitchen towel and let cool and dry. When cool, quarter the potatoes. Heat 1/4 inch (5 mm) vegetable oil in a 10-inch heavy non-stick skillet to 375 degrees F (190 C). Cautiously, add the potatoes. Fry the potatoes, maintaining the temperature above 325 F (163 C), turning them occasionally. When browned and crispy on all sides, lift them from skillet with a spider, tongs, or a slotted spoon to a serving bowl. Toss with the seasonings and serve immediately. Serves 2 or 3.
vegetable oil
1/4 t (1 ml) granulated garlic
2 t (10 ml) dry rosemary
1 t coarse salt
1/4 t freshly-ground pepper
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