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조리법 » 메시지 - 페이지 14
arrow right green thai curry

Green Thai Curry (Gaeng Kiow Wahn Goong)2 (14 ounce) cans coconut milk, unshaken2 teaspoons to 1 tablespoon green curry paste, or to taste4 small green Thai eggplants, halved***1 pound shrimp, peeled and deveined*2 tablespoons fish sauce1 tablespoon palm sugar or light brown sugarGinger (optional)**Garlic (optional)**Lemon grass (optional)**1/4 cup fresh basil leaves (for garnish)Fresh lime juice (for garnish)Jasmine or sticky riceCarefully open coconut milk cans, spoon thick coconut cream from top and put in wok, frying pan or medium saucepan. Heat over medium-high heat until bubbly. Add curry paste and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface. Optional additions: If adding ginger, garlic and lemon grass, add with curry paste. Add remaining coconut milk from cans and eggplants. Simmer 10 minutes.Add shrimp, fish sauce and palm sugar, and simmer gently 3 to 4 minutes, just until prawns are cooked. Stir in basil and fresh lime juice to taste. Serve with jasmine rice or sticky rice. Yields 4 servings.* To substitute for shrimp use: 1 pound boneless, skinless chicken cut into bite-size pieces; or 1 pound beef or pork cut into thin slices.** To enhance flavors, add one or more of the following to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.*** Thai eggplants are available at some supermarkets and at Asian grocery stores.

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arrow right Vietnamese Banana Cake with Cashews

Vietnamese Banana Cake with Cashews (Chuoi Nuong)Source: The Complete Asian Cookbook - Charmaine Solomon3 eggs1 cup granulated sugar3/4 cup cream1 1/2 cups all-purpose flour4 pounds very ripe bananas1 cup coarsely chopped fresh cashews1 cup grated fresh coconutPreheat oven to 350 to 375 degrees F. Grease 2 (8-inch) pans and dust with flour, shaking out any excess.Beat eggs and sugar together with an electric mixer until mixture is thick and pale. Use a fairly low speed. Pour cream into bowl and beat for a few seconds longer, just to mix. Sift flour, add to bowl, and stir with a wooden spoon. Peel bananas and smash with the flat side of a chopper, but do not mash. Add to batter with nuts and coconut. Stir only until all ingredients are combined. Divide batter between the two pans. Bake for 1 hour, or until top is golden brown.Serve warm or cold. This is a very solid, pudding-like but flavorsome cake.

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arrow right Apple Bbq Sauce

1 c Catsup 1/4 c Apple juice/cider 1/4 c Apple cider vinegar 1/4 c Soy sauce 3/4 ts Garlic powder 3/4 ts White pepper 1/3 c Grated, peeled apple 1/4 c Grated onion 2 ts Grated green pepper |Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple juice while cooking. Add sauce last 15 minutes.

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arrow right solari's cheesecake

Solari's CheesecakePosted by GayleL at recipegoldmine.com 4/8/02 11:01:23 pmSource: nola.com - 04/04/02 - Constance SnowA.T. of Terrytown tells me she has collected recipes from the Food section of The Times-Picayune for 40 years. She came through with an answer for E.B. of Baton Rouge, who requested a recipe for the ultra-light cheesecake that was sold at the now-defunct Solari's. This version was developed many years ago and printed in this column by Myriam Guidroz, who cut down Chef Warren LeRuth's industrial-sized recipe."When I was a little girl, my Aunt Elena worked for Solari's," A.T. writes, "That's how I became familiar with the name." She also enclosed the second cheesecake recipe, promising "It is delicious!"Makes 16 servings3 tablespoons soft butter, divided 1 package (about 12) very dry ladyfinger cookies 1 pound ricotta cheese 1/2 cup milk 2 eggs 2 tablespoons cornstarch 2 teaspoons vanilla extract (or a few drops of lemon extract) Pinch salt Pinch cream of tartar 3 egg whites, at room temperature 3/4 to 1 cup granulated sugar (depending on how sweet your sweet tooth is)Generously grease a 9-inch springform pan, using one tablespoon of the butter. Preheat oven to 350 degrees F.Crumble the cookies into rather small pieces with your fingers. Use half to line the bottom of the springform; reserve the rest.Place ricotta, milk, whole eggs, cornstarch, vanilla or lemon extract and the rest of the butter into the container of a food processor. Process until well-mixed and smooth. (If you don't have a food processor, mix the cornstarch into a smooth paste with a little of the cold milk before adding it to the rest of the above ingredients; then beat until smooth.)Add a pinch of salt and cream of tartar to the egg whites; then beat at high speed until soft peaks form. Add sugar, about two tablespoons at a time, until all is incorporated. Continue beating until you cannot taste or feel a single grain of sugar.Mix together gently but thoroughly the ricotta and egg white mixtures and pour into the prepared springform pan. Sprinkle the top of the cheesecake with the rest of the cookie crumbs. Place the pan into a larger baking dish containing about one inch of water. Bake for approximately 45 minutes, or until cake is set. (If the cookie crumbs brown too quickly, cover loosely with a piece of foil.)Cool cake in pan until lukewarm before turning out onto a serving dish. Chill thoroughly. Garnish the top with fruit, if desired.

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arrow right mahi mahi's oven roasted flounder with rock shrimp and crayfish

Mahi Mahi's Oven Roasted Flounder with Rock Shrimp and CrayfishChef Rob Reper - Mahi Mahi's - Virginia Beach, Virginia8 ounces jumbo flounder filet2 tablespoons whole butter1 ounce white wineSalt and pepper to taste1 ounce olive oil1/2 ounce garlic, minced1 ounce rock shrimp1 ounce crayfish tail meat1 1/2 ounces leeks, julienne5 grape tomatoes6 ounces Chardonnay Sauce (see below)6 ounces linguini6 fried spinach leaves1 lemon wedgePlace flounder filet skin side down on a greased baking pan and fold the ends under. Top with 1 tablespoon of butter, white wine, and salt and pepper to taste. Place in 350 degree F oven and bake for 10 to 15 minutes or until flounder is thoroughly cooked.In hot pan, heat oil and saut? garlic, rock shrimp, crayfish tails, leeks, and grape tomatoes for two minutes. Add Chardonnay sauce and bring to a simmer. Gradually incorporate 1 tablespoon of butter into the sauce and season with salt and pepper. Cook for 3 minutes or until seafood is firm, yet tender and cooked all the way through.Heat pasta and place in pasta bowl or on a large plate. Place the flounder on top of the pasta and top with sauce. Garnish with fried spinach and lemon wedge.Servings: 4Chardonnay Sauce1 shallot, sliced2 ounces Chardonnay wine2 ounces crab stock6 ounces heavy cream1 tablespoon whole butter1 1/2 quarts heavy creamSalt and pepper to tasteReduce shallots and wine by half. Add crab stock and reduce by half again. Slowly stir in heavy cream and bring to a simmer. Simmer for 5 minutes and then slowly incorporate butter and season with salt and pepper. Reserve for main dish.

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arrow right sarabeth's restaurant four flowers juice

Sarabeth's Restaurant Four Flowers JuicePosted by Cookin'Mom at recipegoldmine.com 8/7/2001 6:27 pmSource: http://members3.boardhost.com - Posted by Marla August 5, 2001, 6:56 am - from loveofgodforme2Named for the four fruits that go into this recipe, the drink is a refreshing accompaniment to brunch at Sarabeth's restaurant in New York.4 bananas, peeled, cut into pieces2 cups chilled orange juice1/2 fresh pineapple, peeled, cored, cut into chunks1 cup cold water2 1/2 tablespoons pure maple syrup2 tablespoons grenadine1 tablespoon fresh lemon juice6 fresh strawberriesCombine bananas and 1/4 cup orange juice in processor and puree. Transfer to pitcher.Combine pineapple chunks and 1/4 cup orange juice in processor and puree. Transfer to same pitcher.Mix in water, syrup, grenadine, lemon juice and 1 1/2 cups orange juice. (Can be made 6 hours ahead. Chill. Stir well before serving.)Pour fruit mixture into tall glasses. Garnish with strawberries and serve.6 servings.

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arrow right pier four frank & mary clare's anniversary dessert

Pier Four Frank & Mary Clare's Anniversary DessertPosted by GayleL at recipegoldmine.com May 24, 2001Source: wwltv.com - Pier Four Restaurant at Casino Magic in Biloxi, Mississippi1 box chocolate cake mix1 cup blueberries (keep 1/4 cup for garnish)1 pint rum raisin ice cream1 pint French vanilla ice cream10 oatmeal crisps (recipe below)2 pints cream sauce (recipe below)Whipped cream and chocolate sauce for garnishOatmeal Crisp1/2 cup quick oats1/2 cup granulated sugar1 ounce cream2 ounces melted butterCream Sauce1 cup powdered sugar1 ounce Southern Comfort2 pints heavy whipping creamHow to Create the Presentation for the Dessert: Place the cream sauce on a plate and smooth to cover. Make a circle, starting from the center of the plate until you reach the outer edge. Strike with a wooden pick to make the "web" pattern. Cut a three-inch circle of cake and place it in the middle of the plate. Place an oatmeal crisp on top of the cake. Place a scoop of rum raisin ice cream on top of the crisp. Place another crisp on top of the ice cream. Put a scoop of vanilla ice cream on top of the second crisp. On the back side of the dessert, build whip cream from bottom of the plate to the top, stopping at the vanilla ice cream. Garnish the top of the dessert with chocolate sauce. Place the blueberries you kept for garnish around the plate and serve. Makes five servings.Blueberry Chocolate CakeMake cake per directions on box, but fold 3/4 cup of blueberries into the cake batter before you pour it into the baking pan.Oatmeal CrispsMix all ingredients well. Place 1 ounce portions seven inches apart. Bake at 350 degrees F for 12 minutes until caramelized. Allow to cool. Use crisps according to the directions for the presentation, above.Cream SauceIn a mixing bowl, whisk sugar and Southern Comfort together well. Whip with a hand mixer turned on high as you slowly pour cream. Beat until soft peaks form. Refrigerate until you are ready to use with the presentation, above, and serve.Chef's Hints: If you decide to go to the Pier Four Restaurant at Casino Magic in Biloxi, please note that you will not find "Frank & Mary Clare's Anniversary Dessert" on the menu. However, you can have it specially prepared if you call in advance and tell them you want the dessert Chef Felix Farrington prepared for my anniversary. Just call 1-800-5Magic5. Bon Appetite!

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arrow right pier four frank & mary clare's anniversary dessert

Pier Four Frank & Mary Clare's Anniversary DessertPosted by GayleL at recipegoldmine.com May 24, 2001Source: wwltv.com - Pier Four Restaurant at Casino Magic in Biloxi, Mississippi1 box chocolate cake mix1 cup blueberries (keep 1/4 cup for garnish)1 pint rum raisin ice cream1 pint French vanilla ice cream10 oatmeal crisps (recipe below)2 pints cream sauce (recipe below)Whipped cream and chocolate sauce for garnishOatmeal Crisp1/2 cup quick oats1/2 cup granulated sugar1 ounce cream2 ounces melted butterCream Sauce1 cup powdered sugar1 ounce Southern Comfort2 pints heavy whipping creamHow to Create the Presentation for the Dessert: Place the cream sauce on a plate and smooth to cover. Make a circle, starting from the center of the plate until you reach the outer edge. Strike with a wooden pick to make the "web" pattern. Cut a three-inch circle of cake and place it in the middle of the plate. Place an oatmeal crisp on top of the cake. Place a scoop of rum raisin ice cream on top of the crisp. Place another crisp on top of the ice cream. Put a scoop of vanilla ice cream on top of the second crisp. On the back side of the dessert, build whip cream from bottom of the plate to the top, stopping at the vanilla ice cream. Garnish the top of the dessert with chocolate sauce. Place the blueberries you kept for garnish around the plate and serve. Makes five servings.Blueberry Chocolate CakeMake cake per directions on box, but fold 3/4 cup of blueberries into the cake batter before you pour it into the baking pan.Oatmeal CrispsMix all ingredients well. Place 1 ounce portions seven inches apart. Bake at 350 degrees F for 12 minutes until caramelized. Allow to cool. Use crisps according to the directions for the presentation, above.Cream SauceIn a mixing bowl, whisk sugar and Southern Comfort together well. Whip with a hand mixer turned on high as you slowly pour cream. Beat until soft peaks form. Refrigerate until you are ready to use with the presentation, above, and serve.Chef's Hints: If you decide to go to the Pier Four Restaurant at Casino Magic in Biloxi, please note that you will not find "Frank & Mary Clare's Anniversary Dessert" on the menu. However, you can have it specially prepared if you call in advance and tell them you want the dessert Chef Felix Farrington prepared for my anniversary. Just call 1-800-5Magic5. Bon Appetite!

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arrow right frank sinatra's eggplant parmigiana

Frank Sinatra's Eggplant Parmigiana1/4 cup all-purpose flour1/2 teaspoon salt1 medium eggplant, peeled and cut crosswise in 12-inch slices1 egg, beaten1/4 cup vegetable oil1/2 cup (1 1/2 ounce) grated Parmesan cheese6 ounces mozzarella cheeseTomato Sauce (recipe follows)Prepare Tomato Sauce and set aside.Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Saut? eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel. Place 1/2 of eggplant in single layer in a 10 x 6 x 2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 mozzarella cheese. Cut remaining mozzarella into triangles. Repeat layers. Bake, uncovered, at 400 degrees F for 15 to 20 minutes or until hot.Serves 6.Tomato Sauce1/2 cup chopped onion1/4 cup chopped celery1 small clove garlic, minced2 tablespoons vegetable oil1 (14 1/2 ounce) can tomatoes, cut up1/3 cup tomato paste1/2 teaspoon salt1/4 teaspoon black pepper1 teaspoon parsley flakes1/2 teaspoon dried oregano, crushed1 bay leafPrepare tomato sauce and set aside.

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arrow right brown sugar cinnamon cake

Brown Sugar Cinnamon Cake1 (18.25 ounce) box yellow cake mix with pudding1/2 cup vegetable oil4 eggs1 (16 ounce) container sour cream1 cup brown sugar4 teaspoons cinnamon1 cup confectioners' sugar1 teaspoon vanilla extract1 to 3 teaspoons hot waterMix cake mix, oil, eggs and sour cream and pour into a greased 9 x 13-inch glass baking pan. Pour one-half mixture into cake pan.Mix brown sugar and cinnamon and spread evenly across batter. Pour other half batter on top and bake at 350 degrees F for 45 minutes to one hour. (Check after 45 minutes - middle should begin to pass the wooden pick test.)Mix confectioners' sugar, vanilla extract and 1 tablespoon warm water, adding more water if necessary to make glaze thin enough to spread on warm cake.Serve warm!

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arrow right carrot cream dream bread

Carrot Cream Dream Bread1 cup (par-cooked) shredded carrots2 tablespoons milk3/4 teaspoon salt2 cups bread flour1/2 cup flaked coconut1/2 cup chopped walnuts1 tablespoon granulated sugar1/2 teaspoon cinnamon1/2 teaspoon nutmeg1 1/2 teaspoons Fleischmann's bread machine yeastPut into bread machine in order given. Use white bread cycle; medium color. When finished remove and cool. Cut entire loaf into 1/2-inch slices. Spread each slice with filling mixture.Filling8 ounces cream cheese1 teaspoon lemon juice1 cup confectioners' sugarMix well until creamy, spread between each slice. Restack loaf.Cut 1 inch slices lengthwise. Spread each slice with the same mixture. Restack loaf.To serve, cut the loaf into 1-inch slices from the long side of bread.

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arrow right brown sugar marshmallow frosting

Brown Sugar Marshmallow Frosting2 cups brown sugar, firmly packed1 cup granulated sugar3/4 cup water1/2 teaspoon vanilla extract5 marshmallows2 egg whitesCook sugar and water over low heat until it spins a thread. Add vanilla extract and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.

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arrow right johnny mango's guacamole

Johnny Mango's GuacamolePosted by LladyRusty at recipegoldmine.com May 9, 2001Source: Ohio Beacon Journal Online6 ripe avocados, peeled and pitted1/4 cup minced onions3 cups diced tomatoes1 teaspoon garlic1 tablespoon salt1 tablespoon lime juiceMash ingredients together with a potato masher. Serves 10 to 15 as a side dish. Serves at least six as a dip with chips and salsa.

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arrow right super-easy rocky road fudge

Super-Easy Rocky Road FudgeMakes 4 dozen.1 (12 ounce) package NESTLE? TOLL HOUSE? Semi-Sweet Chocolate Morsels 1 (14 ounce) can NESTLE? CARNATION? Sweetened Condensed Milk 1 teaspoon vanilla extract 3 cups miniature marshmallows 1 1/2 cups coarsely chopped walnutsLine a 13 x 9-inch baking pan with foil; grease lightly.Microwave morsels and sweetened condensed milk in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in vanilla extract. Fold in marshmallows and nuts.Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.

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arrow right trail mix bars

Trail Mix BarsPosted by valgal at recipegoldmine.com 8:22:20am 6/9/03My kids love these!1/2 cup margarine3/4 cup peanut butter 1 (250g) package marshmallows4 to 5 cups plain cereal (honeycomb, alphabits, Rice Krispies, etc.)1/4 to 1/2 cup each coconut, raisins, nuts (peanuts), sunflower seeds (shelled), dried fruit (banana chips), craisins, chocolate chips ** Use your own combo.Melt margarine and peanut butter until smooth; add marshmallows, stirring until smooth. Stir in cereal and combination of goodies. Press into greased pan. Refrigerate for 1 hour.Store in an airtight container.

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