My family has always been great with recipies. Here are a few of my favorites. Sorry that this page hasn't been updated in a while, but as you probably know a good recipe comes along once in a long while. Once I get a recipe that I think can stand with these others, I'll add it, don't worry! If you'd like, sign up with something like URLMinder below. It doesn't cost anything, but sends you an E-mail when my page has changed.
Marc's Burgers Extraordinaire!
THE Cheesecake
I got this recipe from a co-worker. It's my most recent favorite. Surprisingly few ingredients, but oh what a taste. My father says it's his most favorite dessert and I've heard people say it rivals east coast cheesecakes at fine restaurants. I don't know about that, but I do know that the main ingredient is cheese and a LOT OF IT! My co-worker puts pureed strawberries on top of this, but I like it plain... As Homer Simpson would say... aauuuhhhhhhhh.......
Easy Skillet Chili
OK, I admit it... I think of chili as more of a beef stew that's more spicy than most, and loaded with great tasting kidney beans. That's this chili! Not very spicy (unless you want, of course) but REAL flavorful. In fact, this chili tastes even better the next day! With some cheese on top and reheated in a microwave, this tastes out of this world...
Alaskan Fried Halibut or Sole
I'm not a fish lover, and neither are most of my friends. But, they'll eat this! Oven-fried fish, folks. With some parmesaen and parsley. Ummmmm..... This goes perfect (and was originally introduced to me) with the Korean Spinach Salad below.
Honey Chili Chicken
A nice chinese recipe that my mother will no longer eat since the day we made it too spicy. It's a good idea to check the sauce before you throw it in the wok. If it tastes a little too spicy, then you've got it just right. Serve with plenty of rice. It's got a taste that just can't be beat!
Filet Mignon Sauce Madera
I've never actually cooked this recipe, but I've sure eaten it enough! The sauce is what makes the recipe extremely special. Make a double batch of the sauce ingredients, since there's never enough. This is my sister's favorite and I think my father's too! It's kinda hard to get the meat to be anything over medium, since filets are so thick. However, I'm a "well-done" type of guy and I don't mind a bit that there's some red left. A baked potato tastes pretty good with this one.
Peacheasy Pie
My roommate's favorite recipe. Think of it as a sour-cream peach pie. VERY tasty. I stole it out of the Pillbury Bake Off cookbook. I like to say it's mine. I've won a prize for it at a work "cookoff" and my second boss at work had it made for him TWICE in one month! I also recently won third place for it at the Lane County Fair. I recently updated this recipe, thanks to some advice from a fellow cook named Tami about the time it takes to make (I guess I've come up with some shortcuts over the months). Anyway, I just can't say enough good things about it... Tastes better warm than cold (I think it's just the texture that's funny when it's cold).
Spicy Shrimp and Peas
I'm not a shrimp lover (and I HATE clams!) Anyway, this recipe is so good and has such a wonderful sauce that the taste of the shrimp (if it even has any taste) is blown away by it. But don't worry, if you actually like shrimp you'll still like this one. Great over rice. My father made this once when I went with him to Key Largo, FL (my graduation present) and it's one of the few things I remember from that trip. (Another thing I remember is Key Lime Pie, and if you haven't tried it, then I strongly suggest you AVOID IT AT ALL COSTS)
Spaghetti & Crab Sauce
I HATE CRAB! But this recipe if my absolute favorite. I tried making the same recipe without the crab, but it sucked big-time. I mean, I've written about some great recipies up there, but I'd give them all up in place of this one. Supposedly, it came from a restaurant in San Francisco, but when my father and I went to look for it (on the aforementioned graduation present) it was not to be found. Anyway, this recipe is just the best. Really. I could honestly eat it every night. And guess what. It gets even better the next day when you re-heat it. However, whenever I make it I always make too much speghetti and never have enough sauce... BE PREPARED! Also, use angel hair or vermicelli pasta, it's the best...
Korean Spinach Salad
This is the salad I mentioned above with the Halibut (be sure to try that one too!) It's kind of sweet, with some vinegar for bite. Very tasty, but a bit overpowering if you're serving it with something light. Goes good with fish, but I don't think beef dishes would work well with it. Anyway, a great salad, trust me.
Paul Bunyan Sugar Cookies
These cookies I remember making with my mother at the kitchen counter. She'd roll out the dough about 2 feet by 2 feet and give my sister and I some cookie cutters and away we'd go. They puff up nice and thick when baked (they ought to, given all the flour that's in there) and they taste oh so creamy
Beef with Noodles
Before you start this recipe, you cook the noodles in chicken broth and dry them. When they are stir-fried in the wok later that flavor's sealed in and oh, man look out stomach! Heh heh heh... The beef in this recipe also is marinated in a great sauce that isn't too overpowering. Sometimes this recipe turns out a bit greasy, so cut back on the oil. If it looks like too much, it probably is.
Yangchow Fried Rice
A old family stand-by. Just like the above recipe, the rice is cooked beforehand in chicken broth and dried for a final stir-frying. This is one of those recipies that you can just eat and eat and eat without really feeling full. I guess it's because you're always looking for a different combination of ingredients on your fork. A good cut of sausage in this recipe will make or break it. Be sure to get a really GOOD sausage.
FAST Pork Tenderloin
This recipe uses an ingredient called nam pla, which is a Thai fish sauce. The Thais use it much like Chinese use soy sauce. It really picks up the flavor in pork, and these little medallions of pork taste great over rice. A little extra sauce helps here, so double the wet ingredients if you're a sauce fanatic like me
Pork with Broccoli
Another good ol' standby. Ground pork is marinated in a sesame oil sauce. Lots of extra sauce is nice here and plenty of rice. I actually do this recipe a little differently than it says. It's possible to do it this way, but I prefer to cook the broccoli in s steamer containing chicken broth (instead of cooking it right in the broth in the wok). This way the brocolli always comes out nice and soft and can still be mixed with the pork!
Chili Rellino Casserole
This is one of the first things I ever cooked. Back in middle school (which some of you know as junior high school) I took a home economics class and we had to do this recipe. I ended up doing it for a "family cooking" night (my turn). It's a little like a spanish omlette. Lots of eggs and chilies. Not too spicy, though (of course
Jane's Chocolate Pie
My grandmother on my father's side makes this wonderful pie nearly every holiday we get together. It's got a touch of rum in it (which you can sort of taste) that gives it character. The crust is really important on this one, since the filling is so light. If the crust tastes bad it will really show. Also, chilling it overnight is a really good idea. Last time I had this pie on Christmas dinner, it had only been chilled a few hours and we discovered the thrill of "spoon pie"
Split Seconds
This is probably the only recipe you'll find from me that is good tasting and fairly good for you too! There's fairly few ingredients in this one, but it's really light and tasty. The picture in the cookbook says it all, but I don't own a scanner to show it to you so I'll try to describe it. You make a trough of dough and pour jelly into it, then after baking, you cut it into little bars! I usually use far more jelly than it calls for here, but I like the taste of cooked jam.
Heather's Iced Apricot Braid
I've never made this one, but whenever my sister does I eat almost all of it! A couple of Christmases ago I was really sick but still made it to the brunch our family had. I didn't eat much, but I almost finished all this! Really tasty, even though you may not really like apricots. The next Christmas we had it again and it was just as good. It tastes best right out of the oven. Almost like a long danish...
Sour Cream Enchiladas
This makes a large (13x9 pan) dish of enchiladas. Usually I have to make a smaller pan on the side for the stuff that won't fit in the 13x9 pan. Takes a while to make, but tastes great heated up the next day. My parents used to make this and freeze it before cooking. Then, just pop it in the oven when you're ready to eat and you've got a huge instant meal! It's not really spicy, but I love sour cream so I put it on my page.
Garlic Mashed Potatoes
A must for any garlic lover! My family first made this along with some ordinary mashed potatoes at a Thanksgiving dinner. Needless to say (but I'll say it anyway) this recipe was the first to be finished. There's real garlic cloves in here and the aroma is amazing!
Virginia's Peanut Butter Fudge
My friend Jeremy's mom used to make this fudge. Whenever I'd come over, I'd be lucky to get some because Jeremy would have eaten it all before I got there! The mashmallow creme makes all the difference in this one. Melts in your mouth! I made it for Christmas gifts last year and everyone loved it. Since I gave most of my batch away for the holiday I just had to make another batch for home-snacking. If you roll it into balls, chill it in the freezer and then dip it in almond coating and then cool they make great bon-bons. Chocolate coating may result in Reeses PB cups!
Trifle
I made this recipe for my father's birthday last year and I'm making it again this year. There's a lot of preparation, but, man is it worth it! There's three different recipes to make this one (cake, custard, and actual Trifle) but just wait until you try it. It's surprisingly light-tasting despite the thick custard. And it's got whipped cream, one of my favorite things...
Mo's Chowder
There's a famous clam chowder restaurant on the cost here in Oregon. After we made this chowder we noticed it tasted quite a bit like Mo's! Hence, the name Mo's Chowder... Try it for yourself, it's not bad! The shrimp make an interesting ingredient... It might even be why it tastes so good...
Zucchini Nut Bread
Another one of those recipes my sister used to make at my parents house... This one is really tasty. Almost better than banana nut bread!
Stir Fried Shrimp With Black Beans
I don't remember much about this recipe except that it's pretty good... Normally when I make a shrimp dish I go for the Spicy Shrimp and Peas one above. Still, if you like black bean sauce recipes, this one's nice!
Perfect Baby Back Ribs
My family's been cooking ribs for years... the wrong way! A month or two ago, I tried ribs made this way and I'd never go back... The recipe includes a dynamite sauce you can use along with the cooking technique. Try it out!
Better Than Sex Cake
The 3rd weekend in August, my company had a picnic. I won 2nd place in the dessert contest for the Peacheasy Pie recipe above, but a coworker made this dessert that really took me by surprise. It's a little sweet and for some reason didn't make the cut on prizes, but I still had to get the recipe and include it here as a favorite.
JMX's Spaghetti Sauce
My roommate Joel makes this amazing spaghetti sauce. The key ingredient is the apple cider vinegar. It's a great sauce, I always wanted to have it posted here. :) It's been tried with Ronzoni spaghetti sauce mix, be warned that if you use something else it may not turn out the same... Pick a good dry sauce mix if you can't find Ronzoni's.
Hungarian Goulash
After having goulash at a place in Albany, Oregon, I've been searching for a recipe that is a good substitute. I found one with this recipe! It's one of those stew-type recipes, that you cook all day long. It fills the house with a nice spicy aroma... When you slice up the onions and peppers, they're in these huge chunks you think will never cook down, but they do, so well that you can't tell them apart from the meat, which flakes away at a touch. The size of this recipe will feed 4 people, and then have 2 servings at least left over. Also, using a thick cut of bacon is the best, otherwise you can't really tell it's in there. Anyway, enough talk... enjoy!
Amazingly Good Carrot Cake
Wow... Finally, another recipe from me, huh? Well, I had to add this one... I finally broke down and made this recipe, which I've been saving for years to try, and it was outstanding. It's one of the more robust recipes here, it takes a bit more preparation than the rest. But, oh man, is it worth it! This carrot cake rivals every other one I've tried.
Oriental Barbecued Chicken Wings
Hey hey! Here's another recipe for you all. This has been one of my favorites for about a half a year. It's a great chicken wing appetizer that's not spicy at all and yet very flavorful (it doesn't even need a dipping sauce or anything). Every time I serve these they always disappear. It's an easy recipe (mix all ingredients, cook in oven). Makes a good meal too, if you split the whole recipe over three-four people.
Oriental Curried Walnuts
Now, normally, I hate nuts; walnuts especially. I made this recipe for a potluck at my school though, and ended up eating the whole batch myself and having to make a whole new one for the class. I'm not sure why they call these "curried" walnuts, because there isn't any curry in them, but they do have a subtle oriental feel. I'm planning on making these for Christmas gifts this year, since they store so well and taste so good. Plus, they're simple to make!
Frogg's Peanut Curry Sauce
Well, I didn't end up making the nuts, above, and made and canned this instead! One of my roommates, Frogg, makes this peanut curry sauce occasionally. I finally sat down with him as he made it (much like JMX's spaghetti sauce above) and wrote down all the ingredients. It's a great sauce, and works with just about anything (maybe not fish though?)
Pumkin Bars
Finally, a new recipe from me! I couldn't pass up putting this one on the site. These bars are exceptional, and they get better as time goes on! The bars taste more like just a spice cake to me, but there is a pumpkin pie mix in there too. Anyway, the recipe makes a tray the size of a cookie sheet (which seems like a lot) but don't worry, they'll be polished off in no time! Enjoy this recipe for the holidays.
Sweet & Sour Stew
By these next two recipes, you may have noticed I discovered the joys of a slow cooker. I work a 7a-5p job, and it's a simple thing to throw everything into the cooker and come home to a great smelling house and food already prepared. This Stew recipe especially, since there is no preparation or anything after the initial cooking. I think it's called Sweet & Sour Stew because it has sweet & sour sauce in it, but it doesn't taste like sweet & sour. It just tastes like a really good stew! Give it a try.
Mexican Steak & Beans
Another crock pot (slow cooker) recipe from me. I made this one for Cinco de Mayo in 2004 (unintentionally, I was just looking for a way to use up some flank steak I didn't want to BBQ and forgot what day it was). I was a little wary about putting feta cheese on top of a bean and steak dish, but it's actually really, really good.
Pasta Salad with Fennel, Red Onions, and Sun-Dried Tomatoes
Hey, this is good... I'm trying to eat healthier (not that well, some, of the recipies listed above aren't healthy!), so I decided to try my hand at pasta salad. A great book I have suggested this recipe, and I love it so much that I wanted to list it here for you all. If you can't find any of the named pastas, just use something fancy shaped and colorful. The fresh basil leaves and the fresh fennel could be a problem for you, depending on where you live, but keep looking if you don't find it! Great stuff!
Last Updated: Friday, April 16th, 2005