Recipe Tome

December 23rd, 2011 | Posted by tonyscha in Personal | Programming | Recipe - (0 Comments)

Check out my website I made for a last graduate class. Its a fully functionally recipe website. You can login through facebook, and add recipes, view facebook friends recipes, and view others recipes. The link is

Shrimp Alfredo

November 22nd, 2010 | Posted by tonyscha in Personal | Recipe - (0 Comments)

8oz dry
3 T. Butter
1 1/2 c whipping cream
16oz shrimp
1 c freshly grated Parmesan Cheese
1/4 tsp. salt
1/8 tsp. white pepper
1/8 tsp. nutmeg

1) Start boiling water for noodles.
2) Melt butter in large skillet.
3) Saute shrimp until butter is lightly browned.
4) Add noodles to boiling water, cook for 9-10 minutes, or until noodles are al dente.
5) Add 1/2 cup cream to shrimp.
6) Boil cream with shrimp until shiny bubbles form.
7) Reduce heat to medium, add cooked noodles.
8) Add spices ( white pepper, nutmeg)
9) Toss noodles to mix spices.
10) Add cheese and remaining cream a little at a time

Made this today, thought I would share the recipe and save it for myself.


  • 4 pork chops, boneless or bone-in, about 1 1/4 inches thick
  • 1/2 cup orange juice
  • 2 tablespoons olive oil
  • 2 crushed garlic cloves
  • 2 teaspoons ground cumin
  • 1/4 teaspoon coarsely ground black pepper

Cooking insturctions

  • Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4 to 24 hours
  • Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12 to 15 minutes, turning to brown evenly. Serve chops immediately.

Original recipe from here.

Hawaiian Skillet Chicken

March 18th, 2010 | Posted by tonyscha in Personal | Recipe - (0 Comments)

I found this recipe about a month ago, it turned out to be really good, so I thought I would post it.

Serves: 4 Preparation Time: 10 minutes Cooking Time: 10 minutes

  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • Salt and pepper to taste
  • 1/2 cup flour
  • 2 tablespoons vegetable oil (canola, corn, peanut)
  • 1 (8 ounce) can pineapple chunks, with juice
  • 1/2 cup brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon fresh ginger, minced
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1 tablespoon flour
  1. Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour.
  2. In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat, up or down if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat.
  3. SAUCE: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.

original recipe from @