From Pauline Duncan’s “Tlingit Recipes of Today and Long Ago,” a collection of her own recipes, as well as those of her family and friends.

I bummed this recipe from Violet Yeaton … enjoy!!

cook pasta heat oil in frypan fry shallots 1-2mins add garlic, tomato, bay leaf cook for 1min pour in wine bubble for 2-3mins stir in tomato paste, ketchup salmon and 50ml of hot water cook for 2-3 mins or until salmon is cooked through serve with pasta and garnish with basil leaves

great version of one of my childhood classics for those allergic to eggs

Cooking is made easy with JUMBO XO sauce.

Esta salsa que tiene origen coreano y un twist mexicano, es excelente acompañamiento para los dumplings coreanos o carnes. También se puede utilizar sobre arroz, agregando un toque picosito.

This is an authentic Mexican salsa from Papantla Veracruz. This recipe is from chef Carmen “Titita” Degollado, of El Bajío in Mexico City. Great with carnitas, or barbacoa tacos, eggs…

Warm Pineapple Dessert

Hawaiian Style Sweet & Sour Style Meatballs with Pineapples and Cherries

Sambal Goreng Labu Siam

Cooking is made easy with JUMBO sambal sauces.

Cooking is made easy with JUMBO Sambal sauces.

Spicy soup made w/ the odds and ends in your kitchen

This sambal is actually mum’s version. You can replace the french onion (bawang bakung) with bombay onion (bawang merah besar) or shallots (bawang merah biasa). Can be prepared the day before you make your nasi lemak.

A simple, delicious, easy recipe that I found on the back of the box of San Giorgio Jumbo Shells pasta. It’s never failed to please! Super cheesy!

It’s something I threw together based on my cravings, very easy to prepare

This is usually my no time to cook breakfast meal. Its very easy to cook and you can be done in less than 10 mins

In a large heavy-based pan, heat the olive oil. Brown the meat. Then add the garlic and tomato and stir. Add the wine and once evaporated, turn the heat down to a simmer and add the vegetable stock.

From Cooking Light magazine, another delicious way to showcase seasonally abundant satsumas, a relative of the mandarin orange. The tang of cream cheese and sour cream in the filling rounds out the citrusy sweetness. Make up to three days ahead.

Looks like an upside-down cake, doesn™t it? Tastes like an upside-down cake. Yet this cake couldn™t be more right-side-up, with no scary moment of reckoning”or wrecking that require you to alarmingly invert both cake and sticky sweet topping.