Recipes by their Ingredients


  • Aioli

    (makes 3-4 cups)
    1½ heads of garlic (about 14 cloves)
    5 eggs
    3 tblsp Dijon Mustard
    1 cup lemon juice
    about 1-2 cups salad oil

    NOTES: Excellent as a side for roasted potatos or as a dip for fried calamari!


    In a food processor, process the garlic until finely minced.

    Add in the eggs, mustard and lemon juice and process until blended.

    Now, slowly, in a very thin stream, add the salad oil into the processor while it is on.

    Once the aioli begins to come together (emulsify) you are finished.

    Keeps up to a week, refrigerated and covered.


  • Beer Battered Shrimp Taco with Pineapple Salsa

    Beer Battered Shrimp Taco with Pineapple Salsa
    Beer Battered Shrimp Taco with Pineapple Salsa
    (Serves 4)

    Beer Batter
    ¾ can of beer, (8oz)
    1/3 cup flour, white all purpose
    ½ tblsp garlic, dried granulated
    ¼ tsp cayenne pepper
    ½ tsp black pepper
    1 tsp salt

    32-40 shrimp
    1&rac12; tsp Tony Chachere's Cajun Spice
    1½ - 2 cups of canola oil (or other frying oil)
    ½ Roma tomato, diced very small
    1/3 red onion, diced very small
    1 jalapeno, most of the seeds can be removed, diced very small
    ¼ - 1/3 cup pineapple, diced very small
    ½ carrot, cut into small sticks (julienne) then dice small
    ¼ cup fresh mint leaves, minced
    juice of ½ lime
    5 cabbage leaves, julienne very thin
    8 soft taco shells, corn or flour (I prefer corn in this recipe)
    ½ cup shredded cheese, any variety, I used the mozzarella/provolone blend

    NOTES: I used the 25 per lb shrimp, if you are using smaller shrimp, say the 50 per pound then double the amount of shrimp, on the other end if you're using 12 per pound shrimps, use half as many shrimp, @20.

    In a medium bowl mix the flour, garlic, cayenne, black pepper and salt. Add the beer slowly, mixing with a whisk or fork until the batter resembles glue, then add a little more beer. Keep cold until ready to use.

    Make your salsa right away, so it has time "to marry" inside a bowl. Mix well, the tomato, onion, jalapeno, pineapple, carrot, mint leaves, 1 tsp salt and the juice of ½ lime. Set aside or in the fridge.

    Slice up and set aside your cabbage, set aside or in the fridge

    Get your oil in a small pot and bring it up to 365°F using a hot oil thermometer. Otherwise medium heat but a smidgen more. If the oil smokes too much its too hot. You can test the heat with a drop of batter, it should crisp up alone in 8-10 seconds.

    Coat your shrimp with Tony' Chachere's Cajun spice (or just use salt and pepper). Dip your shrimp in the batter. I do 4-5 at a time. Put the shrimps, one at a time, into the hot oil. Leave in until crispy golden in color, about 1+½ minutes. Drain on a paper towel and set aside.

    All those steps could be done in advance. When guests arrive, pop the shrimps back in the oven on warming temp and start a skillet on medium heat, one by one heat up one side of the tortilla, flip it over, add some cheese, let it melt remove from heat and assemble the taco. Tortilla, cheese, shrimp (4-5 per taco), a small hand-full of shredded cabbage and some delicious pineapple salsa on top, don't be scared, heap it on!

    Repeat three more times for round one!

    Start round two after you've eaten the first one, or just get it over with :) Delicious - enjoy!

  • Carnitas



    (Serves 12-15)

    3-5lb pork butt or shoulder, cut into 5" chunks
    4-6 cups orange juice
    10 cloves garlic, whole
    6 bay leaves
    1 tblsp coriander seeds
    1 tblsp salt
    1 tsp cinnamon
    1 red onion, cut in 8ths
    1-2 cups shortening or lard (optional)
    1 tblsp cumin, ground
    1 tblsp Tony Chachere's Cajun Spice

    NOTES: Almost any liquid can be used, some recipes I have seen use cola as the sweetener others use chicken stock, be creative after you try it once this way! Also you can substitute Tony's for some granulated garlic, cayenne pepper, salt and pepper.

    Coat the pork butt/shoulder chunks in Tony's Cajun Spice and put at the bottom of large pot along with the onions, garlic, bay leaves, coriander seeds, salt, cinnamon and cumin.

    Now pour in the Orange juice, if your using shortening or lard put it in now and with using some cold water until it covers the rest of the pork butts by an inch.

    Turn the burner onto medium and when it reaches a boil, lower it to a simmer, for about 3 hours.

    Preheat the oven for 10 minutes at 425 degrees. When the Carnitas are done turn off the pot, and with a pair of tongs remove the meat to a baking sheet pan/cookie tray, smoosh the pieces of pork down a little if they didn't already break up upon removal of the pot of liquids and discard any other solids like the bay leaves.
    Place in the oven for about 20 minutes or until they gained a nice crisp.

    Serve over soft shell tacos with cheese and salsa - YUM!

    Stores in the fridge for 3 days, in the freezer, 4 months! Enjoy!

  • Chicken Bisteeya

    Chicken Bisteeya
    Chicken Bisteeya
    (serves 12)
    2 3lb Fryer chickens (or 1 5lb stewing hen cut into ½'s)
    1 cup finely chopped onion
    2 tsp minced garlic
    1 tblsp ground cinnamon
    2 tblsp turmeric
    1 tsp allspice
    ½ tsp mace
    ½ tsp cloves
    ½ tsp coriander
    1 tsp cumin
    1 tsp thyme
    ¼ cup minced fresh parsley
    2 cups apricot nectar
    3 cups apple juice
    1 tsp salt
    1 tsp black pepper
    12 eggs, beaten
    3 tblsp unsalted butter
    1 cup almonds, chopped + blanched
    2 tblsp powdered sugar
    32 sheets phyllo dough
    ¾ to 1lb unsalted butter, melted and cooled
    Ground cinnamon for garnish

    NOTES: Food of the Gods.


    Place chicken pieces into stockpot. Add garlic, onion, 2 tsp of cinnamon, turmeric, allspice, mace, cloves, coriander, cumin, thyme, parsley, apricot nectar, apple juice, salt and pepper. If necessary, add a little water to barely cover the chicken. Bring to a boil and skim off any scum that rises to the surface. Reduce the heat to a simmer (low), cover and cook until the chicken is very tender and falls off the bone. (about 2-3 hours) Remove from heat, cool chicken in stock. Remove chicken and discard the bones and skin. Cut or shred the chicken into small pieces. Put aside.

    Strain the cooled stock into a sauce pan over high heat and reduce to about 2 cups. Add the eggs, reduce the heat to a simmer, stirring constantly with a wire whisk until the eggs are thick & creamy. (about 15 minutes) Remove from heat. Using a slotted spoon, remove the eggs, leaving behind any stock not incorporated into the egg, set aside. Heat the butter in a skillet over medium heat and add the almonds and cook until the almonds are golden. Cool and combine almonds with the powdered sugar and remaining 1 tsp cinnamon.

    Place 1 sheet of phyllo dough on a flat work surface. Keep remaining sheets covered with a damp cloth. Using a wide pastry brush, brush lightly the phyllo sheet with the cooled butter to cover it completely. Top the phyllo sheet with a second phyllo sheet, placed at a 45º angle to the first sheet. Brush with butter and repeat until you use 8 sheets of phyllo dough and they form a circle of dough. Make a second stack of 8 buttered sheets in the same manner.

    Reserve ½ of the almond mixture. Sprinkle ½ of the almond mixture on each stack of phyllo dough, forming a 8 inch circle in the middle of each stack. Cover each circle of nuts with ½ the reserved chicken. Now equally divide the remaining egg mixture in ½ and cover the chicken fillings, then top off the eggs with the remaining almond mixture equally divided amongst the two sheet stacks.

    Bring one side of the phyllo up and over to cover as much of the filling as possible and brush the top of the dough with butter. Bring the remaining sides up and around, one at time, overlapping and buttering as you go, until all sides have been folded over the filling. Repeat with the second stack of phyllo.

    Preheat oven to 375° .

    Brush 1 phyllo sheet with butter and lay it over the top of a filled phyllo pie. Butter and overlay 7 more sheets, positioning them to form a circle over the filled pie. Butter the underside of a section of the top stack and fold it down under the pie, continue buttering and overlapping to form a slightly hexagonal shape.

    Bake for 45 minutes to 1 hour.

    Decorate with powdered sugar and cinnamon.


  • Falafel

    (makes about 20)
    1 cup dried broad beans
    1 cup dried chick peas
    1 tsp baking soda
    4 cloves of garlic crushed
    1 tsp ground coriander
    1 tblsp ground cumin
    1 onion chopped
    ½ cup fresh coriander chopped
    ½ cup fresh parsley chopped
    Salt & pepper
    Sesame seeds (garnish)
    ¼ tsp mixed spices

    Mixed Spice:
    (Here is a typical blend of spices used to make mixed spice:)
    1 Tbs ground allspice
    1 Tbs ground cinnamon
    1 Tbs ground nutmeg
    2 tsp ground mace
    1 tsp ground cloves
    1 tsp ground coriander
    1 tsp ground Ginger

    NOTES: Best served with freshly warmed pita bread, tomato, cucumber, topped with tahini sauce.


    Let the beans and the chick peas in water and bicarbonate of soda for about 24 hours. Drain and rinse the beans, using cold water.Take the skins of the beans off.

    Put the beans in a food processor, mince to a very fine paste.

    Mix garlic, onions and peppers well, then add them to the food processor and process into a paste.
    Cover and let stand 1+½ hours.

    Take about 2 tablespoons of the mixture and form into patties about 1+½ inch diameter. Then Let them set another 15 minutes.

    Sprinkle with Fry them in vegetable oil until golden brown.


  • Oxtails over Rice

    Oxtails over Rice
    Oxtails over Rice
    (Serves 4-6)

    1 oxtail (about 1-2lbs)
    1/3 cup Canola oil, plus 1 tblsp
    1½ tsp salt
    15 cloves of garlic, peeled
    3 carrots, chopped into ½ inch pieces
    2 onions, chopped into ½ inch pieces
    2 stalks of celery, chopped into ½ inch pieces
    1 parsnip, chopped into ½ inch pieces
    1 bottle red wine
    1 cup chicken stock
    2 tblsp butter
    2 chicken bouillon cubes or a tblsp of the chicken stock paste. ("Better then Bouillon")
    1 tblsp Parmigiana Reggiano cheese, grated


    Pre-heat oven to 500 degrees.

    Toss the oxtail in 1 tblsp of canola oil and sprinkle with salt.
    Roast for 20 minutes.

    Meanwhile in a large stock pot, add 1/3 cup of canola oil, 15 cloves of garlic, carrots, parsnip, onions and celery, saute until the vegetables have a nice color to them, about 10 minutes.

    Now pour in the bottle of wine over the sauteed vegetables. Add in the oxtails and any rendered fat from the roasting tray. Cover completely with the chicken stock. Let simmer on low for 2 hours.

    Remove the oxtails from the stock pot, when cooled down a little, remove the meat from the bone and set aside the meat, toss the bones.

    Toss into the stock pot 1 tblsp of butter, then take the liquid and vegetables from the stock pot and using a blender blend them. You may need to add some chicken stock to the mix if it is too thick.

    Taste the mixture, you may want to add some salt or pepper to taste.

    Cook rice in chicken stock or add some chicken bouillon to the water. Twirl a tblsp of butter into the rice along with a tsp of salt and or Tony Chacheres Cajun Spice mix.

    Lets tie this dish together now, heat up some of the oxtail in a pan with the sauce, pour over rice. Top with some fresh grated Parmigiano Reggiano cheese.

  • Peanut Sauce

    Peanut Sauce
    Peanut Sauce
    (Makes @ 4 cups)
    2 cups peanut butter
    2 cloves finely minced garlic
    ¼ cup white wine vinegar
    ¼ cup lime juice
    ½ cup soy sauce
    ¼ cup sesame oil
    3 tblsp sugar
    1/8th tsp curry powder
    1/8 cup peanut oil
    ¾ tsp cayenne pepper
    8 tblsp coconut milk

    Using a food processor or blender combine all ingredients and puree. Taste and adjust consistency if necessary. If it's too thick add some more coconut milk, if it's too thin add a little more peanut butter.

    Delicious over chicken skewers and on thin pasta served at room temperature with green onions. Yum!

  • Red Sauce

    Red Sauce
    Red Sauce
    (Serves 4)

    10-12 Roma or Plum tomatoes, or, 1 can of crushed plum tomatoes, @24-28oz
    ½ red or white onion, minced fine
    cracked black pepper, to taste
    2 cloves of garlic, crushed and minced
    ¼ cup red wine, I prefer a Merlot, Cabernet or Shiraz
    2 tblsp olive oil
    salt, to taste
    2 tblsp fresh basil leaves, minced
    ¾ tblsp fresh oregano leaves, minced, preferably Greek
    1 ½ tblsp fresh marjoram leaves, minced, minced ½ tblsp fresh thyme leaves, minced
    1 tsp fresh rosemary leaves, minced
    1 tsp red pepper flakes
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES: Save the rind of your Parmigiano Reggiano cheese and use it, instead of the 1 tblsp fresh grated cheese, just remember to remove it from the sauce before you serve it!
    If you're using fresh whole tomatoes, here's what you do:
    • Cut the core out the stem area of each tomato [How to Link]
    • Score the bottom of the tomato with a sharp knife in the shape of an X [How to Link]
    • In a pot of boiling water, drop the tomatoes in for 15-45 seconds
    • You will know when they are ready to come out because the skin will split where you scored them
    • Remove from the hot water and place in an ice bath, which is a large bowl or sink filled with ice and cold water
    • After 30 seconds or so, peel the skin from the tomatoes, throw the peels away
    • Now chop the tomatoes into small ¼ inch chunks, like a large salsa cut
    • Hold tomatoes in a non-reactive bowl, like a glass bowl

    If you are using the canned crushed tomatoes, here's what you do: open the can.

    Lets get this sauce cooking! In a large skillet or pot, on medium heat, add &frac; your olive oil, let it warm up, then add your chopped onions, simmer until they are translucent, about 5-8 minutes, add the other 1 tblsp olive oil, let warm then add the minced garlic, stir and cook for about 1 minute.

    Do not let your garlic get browned! At this point add in your tomato product, juice and all.

    Now pour in the ¼ cup of wine over the sauteed onions and garlic. Give it a stir and add in your fresh spices, basil, oregano, thyme, red pepper flakes, rosemary and marjoram. Stir well. Add in your rind of Parmigiano Reggiano or your fresh grated cheese. Stir and let simmer on low heat until the tomatoes break down and are virtually mush. About 20 minutes or so.

    Have a taste. Need salt? Yup, add in a small amount at first, perhaps a tsp. Taste again. adjust salt if necessary. Add some fresh cracked black pepper if you desire.

    If you used the cheese rind, remove it now and serve over fresh hot pasta or use with a delicious lasagna!

  • Red Sauce (Fast Version)

    Red Sauce (Fast Version)
    Red Sauce (Fast Version)
    (Serves 4)

    1 can Hunts tomato Paste, 6oz
    1 tsp onion flakes, dried
    cracked black pepper, to taste
    1-2 cloves of garlic, crushed and minced
    ¼ cup red wine, I prefer a Merlot, Cabernet or Shiraz
    1 tblsp olive oil
    ½ cup chicken stock, optional
    salt, to taste
    1 tsp basil leaves, dried
    1 tblsp Italian Spice mix, dried
    1 tsp red pepper flakes
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES: Save the rind of your Parmigiana Reggiano cheese and use it, instead of the 1 tblsp fresh grated cheese, just remember to remove it from the sauce before you serve!

    In a large skillet or sauce pan, on medium to low heat, add the olive oil, let it warm up, then add the minced garlic, stir and cook for about 1 minute.

    Do not let your garlic get browned! At this point add in your tomato paste. Let it 'brown' for 30 seconds and flip it to the other side and do the same, this will bring out a more pronounced tomato flavor. Do not let your garlic get browned!

    Now pour in the ¼ cup of wine over the tomato paste and garlic. Give it a stir and add water or chicken stock while stirring with a whisk. You want just enough to thin it out and a little more that will cook out. Now add in your Italian Spice and red pepper flakes, stir well. Add in your rind of Parmigiana Reggiano or your fresh grated cheese. Stir and let simmer on low heat. About 5 minutes or so.

    Have a taste. Need salt? Yup, add in a small amount at first, perhaps a tsp. Taste again. adjust salt if necessary. Add some fresh cracked black pepper if you desire.

    If you used the cheese rind, remove it now and serve over fresh hot pasta or use with a delicious lasagna!

  • Salty Hot Pepper Side

    Salty Hot Pepper Side
    Salty Hot Pepper Side
    (Makes 6-8 oz)

    12 Serrano Chilies
    3 cloves garlic, minced fine
    4 tblsp Sambal Oelek chili sauce
    ¼ cup soy sauce
    2 tsp salt
    1 tblsp olive oil

    NOTES: I started making this for a rice dish I was trying to mimic called 'spicy crispy chicken over rice'. The chicken was easy, make nuggets deep fried. The rice even easier... make rice. The trick I found was this tiny amount of salty spicy mix that there was never enough of! Here is my version of that salty spicy mix!

    In a medium sauce pan add the olive oil, when warm, add the sliced Serrano chili peppers. Sprinkle half the salt, 1 tsp, over the peppers. Cook down until soft, about 3 minutes, then let some get a tiny bit crispy, mix well. At this point add in the minced garlic and the last tsp of salt. Stir. let saute for 2 minutes. add in the Sambal Oelek, mix then add the soy sauce. Let simmer for 2-3 minutes. (the longer the more concentrated the saltiness). Use with your favorite recipes that call for some heat! Good in cheese dips, salads, pastas, breads spreads, etc! Enjoy!
    Store in refrigerator in small Tupperware covered containers.

  • Spicy Sweet Refrigerator Pickles

    Spicy Sweet Refridgerator Pickles
    Spicy Sweet Refrigerator Pickles
    (Makes enough to pickle about 1 lb of vegetables)

    6 pickling cucumbers
    1¼ cup water
    ¾ cup white vinegar
    ¼ cup sugar
    4 cloves garlic, chopped
    3/4 tblsp salt
    1/2 tblsp pickling spice
    ¾ tsp dill seed
    ½ tsp red pepper flakes
    1 tsp cayenne pepper
    2 springs of fresh dill

    NOTES: I love mixing the baby peeled carrots with thick slices of pickling cucumber - great to snack on!

    Mix all ingredients well, until the sugar dissolves, except cucumbers. When sugar has dissolved add in the cucumbers.
    After a day they should be ready depending on how you like them. Keeping them in their liquid for many weeks, if you can wait that long to eat them!

  • Stuffed Clams

    Stuffed Clams
    Stuffed Clams
    (Serves 12)

    25 oz chopped clams (reserve the juice) or 10lbs Quohogs, scrubbed and boiled until they open
    ½ lb bacon
    ½ tblsp parsley
    ½ large yellow onion, finely chopped
    1 cup Italian breadcrumbs
    1½ tblsp oregano
    1 love garlic, minced
    5 - 8 oz mozzarella cheese, shredded
    ½ tblsp Parmesan cheese, grated
    ½ cup celery, chopped
    ½ cup white wine
    4 oz clam juice

    NOTES: I bought clam shaped baking vessels, but you can bake this spread out on a cookie sheet or in low filled muffin tins, or individual ramekins! If your mix is too dry, add some more clam juice, if it's too wet add some more breadcrumbs. This is my Mom's recipe!

    Cook the bacon and set aside, drain on paper towels. Add to the bacon grease, the onions, celery and garlic, cook until the onions become soft on low heat. Remove from pan and set aside.

    Grind the clams in a food processor. Mix them into the reserved onion mixture, mixing well.

    Add into the mix, the parsley, oregano, breadcrumbs, 2 oz of clam juice and the white wine, mix well.

    Now add in the mozzarella and Parmesan cheese, mixing well. You want the mix to be a little on the wet side rather then the dry side. Chop the bacon and mix it into the mix.

    If you are satisfied with the consistency, slightly more wet then dry, then you can start to fill up empty clam shells, or muffin tins or a sheet pan.

    Pack a palm sized amount into each shell, ramekin or muffin compartment, or spread entire mix out onto a cookie sheet, ½ - ¾ high. (No higher then 1 inch)

    Pre-heat oven for 10 minutes at 350 °F, put clams mid-oven for about 20 minutes.

    Serve while hot! Enjoy!

  • Stuffed Mushrooms

    Stuffed Mushrooms
    28 Fresh Button Mushrooms (Not bigger then a .25)
    1/3 lb. Ground Pork
    6 leaves fresh sage (about 2½ tsp)
    2 tblsp fresh or dried parsley
    2 green onions, minced fine
    4 cloves garlic (minced)
    1 tsp Tony Chacheres Creole Seasoning
    fresh ground pepper
    1 tsp salt
    1 red jalapeno (stemmed and seeded)
    6 oz. Havarti w/Dill Cheese (tiny diced)
    splash of liquor (I used some Madeira)
    1 egg
    ¼ - 1/3 cup bread crumbs
    1 tblsp butter
    1 tblsp olive oil

    NOTES: This is a great experimental ground for just about anything mixed together into your mushroom! Try omitting the sausage and sauteing some celery, root vegetables and spinach!


    Snap/Pull the stems out of the mushroom heads and set aside.
    Cut a small piece off the end of each mushroom stem (the side that was already cut, not the side that was inside the mushroom), and discard this dry piece. Set the rest of the stems aside.
    [A small trick I use to stabilize each mushroom is to slice a flat side into the top of the mushroom head.
    I then add these small pieces to my good stem pile. Set aside the main mushroom cap to be stuffed.]

    Now chop, very finely the stems and top pieces. Set aside
    Assuming all the other ingredients are prepped... Brown the pork with some Tony Chacheres Cajun Spice, chopping up fine while cooking out the pink. Set this aside.

    Using the butter & olive oil, saute the the garlic for about 1 minute on med/low heat, then add the mushroom pieces and chopped jalapeno, sprinkle with 1 tsp Tony Chacheres Cajun Spice.
    Saute this mix for 2-3 minutes and then add the other spices (sage, parsley), saute for another 2 minutes, then add a splash of liquor. Mix well and toss in with the ground cooked pork.

    Mix into the pork mix the chopped/grated cheese, the egg and the bread crumbs and salt and pepper.

    Pre-heat the oven to 350 degrees.

    Over Stuff the mushrooms about 3/4 inch above the top and place on a sheet pan that has been sprayed or greased.
    Place in center of the oven and heat for 20 minutes.

    Yum! Best enjoyed within ten minutes of exiting the oven!

  • Teriyaki Sauce

    Teriyaki Sauce

    Teriyaki Sauce

    (Makes enough for many meals!)

    3 cups soy sauce
    1 box brown sugar
    1 tblsp minced garlic
    1 tblsp minced ginger
    2 tsp sesame oil

    NOTES: Way better then your store bought versions, their ingredients usually omit sesame oil and do not use fresh ginger and garlic, which is essential!.

    In a large bowl combine the minced ginger, minced garlic brown sugar and the soy sauce. Mix well with a whisk, taste. Is it too salty - add more brown sugar, is it too sweet - add more soy sauce. Easy.

    Whisk in the sesame oil.

    Now comes the waiting part. The sugar will need time to break down. You can come back and whisk some more every half hour until you can not feel the grains of the sugar while whisking. An alternative would be to put the teriyaki sauce in a sauce pan and heat it up over medium/low heat, stirring until the sugar breaks down, about 3-5 minutes. If you heat it up, you'll need to let it cool down, before storage in the fridge or using as a condiment like on fried rice or buttered noodles.

    Stores well in the fridge, almost as long as Twinkies! Enjoy!

  • Thai Noodles With Peanut Sauce

    Thai Noodles With Peanut Sauce
    Thai Noodles With Peanut Sauce
    (serves about 20)
    3 packs of Rice Noodles
    2 cups of peanut butter
    2 Serrano chilies (green), seeded, diced fine (optional)
    2 garlic cloves, minced
    3 tblsp sugar
    ½ tsp cayenne pepper
    ¼ cup white wine vinegar
    ¼ cup lime juice
    ½ cup soy sauce
    ¼ cup sesame oil
    1/8 cup olive oil
    2 bunches green onions

    NOTES: You can substitute rice noodles for 1 lb of cappellini pasta or angel hair pasta. You can also substitute the white wine vinegar for rice wine vinegar.


    Cook the noodles al dente. Cold shock the pasta in an ice bath then when cooled, drain and set aside

    In a food processor or robo-coup, process the garlic and chilies. Then add the peanut butter, sugar, cayenne pepper, vinegar, soy sauce and lime juice. Process until mixed well.

    Slowly drizzle in the sesame and the olive oil.
    Mix the peanut sauce with the pasta.
    Chop up the scallions, (green onions), into small pieces and mix into the pasta.

    Yum! Great at room temperature!