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arrow right Pla Lat

Pla Lat (3-Flavored Fish ? Thai)Posted by WingsFan91 at recipegoldmine.com 11/15/2001 4:43 pmA traditional treatment for fish that simply contrasts sweet, hot and sour flavor elements. Again this is traditionally cooked in a large deep wok, though unlike pla jian it is cooked at very high heat. Therefore I caution you to use a large skillet or an electric deep fryer (though I have yet to see one of them that gets the oil hot enough for the full effect of this recipe). First the simple part: deep fry about a pound of mackerel or whiting, preferably with the heads on, in smoking hot peanut oil until the skin if crisp.Place it on a serving platter.Sauce2 tablespoons chopped shallots (purple onions) 1 tablespoon chopped garlic 1 tablespoon prik ki nu daeng (red "birdseye" chiles), sliced 2 tablespoons fish sauce 2 tablespoons palm sugar 2 tablespoons lime juice 2 tablespoons fish stock In a small saucepan, saut? the garlic and shallots in a little oil, then remove and set aside. Pour off the oil, leaving only a thin film on the pan. Return half the shallots and garlic to the pan, and add the other ingredients. Stir to dissolve the sugar and then simmer to thicken the sauce.Add the remaining shallots and garlic, stir until heated through, then pour it over the grilled fish. Special thanks to - Muoi Khuntilanont.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   76 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right mimi's cafe whiskey sauce

Mimi's Cafe Whiskey SaucePosted by liz at recipegoldmine.com - May 15, 2001Source: Mimi's Cafe - Recipes1/2 pound butter2 cups granulated sugar4 eggs, beaten in a small bowl with the whiskey1/4 cup whiskeyMelt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey. Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle.) Keep the sauce warm until serving.NOTE: This sauce contains egg yolks which can carry salmonella bacteria if not fully cooked. As with other foods like beef tartare, Caesar salad or eggs cooked "sunny side up", caution is advised when eating raw or lightly cooked eggs.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   66 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right Pad Ped Pla Dhuk

Pad Ped Pla Dhuk (Spicy Catfish ? Thai)Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:22 pmEver wondered what to do with a catfish? This traditional Thai recipe is useful if you have a fisherperson in the family. Note the oil for cooking should be *HOT*. In view of this it is probably a good idea if the slightly nervous stir fry chef cooks this in a skillet with a lid! Lesser Ginger (called krachai in Thai) is a thin tuberous cousin of normal ginger, which will do if you can't get krachai. normal ginger should be grated rather than sliced. You need about a pound of catfish, cut through the body into "steaks" about half to one inch thick. 1/2 cup Thai eggplant (small round green eggplants) 6-10 cloves garlic, crushed, chopped or mashed 2 stalks lemon grass (about 2-3" long), bruised 1/4 cup very thinly sliced lesser ginger 1/2 cup sweet basil, chopped 1/4 cup fish sauce 1 tablespoon palm sugar You can if you wish add a few sliced chiles.Combine the sauce ingredients. In a wok (see caveat above) get enough oil to shallow fry the fish smoking hot. Add the fish and stir until thoroughly coated with oil, then add the prepared sauce (caution, it can splash - you may want to wear eye-protection, or make judicious use of a splatter guard). Stir fry for about 2-3 minutes, ensuring the fish doesn't stick to the pan and the pieces are all thoroughly sauced. Remove to a serving dish and serve with steamed jasmine rice. The usual Thai table condiments apply (i.e. red chiles in vinegar, green chiles in fish sauce, powdered red chile and sugar) Final caution: this cooks quite quickly - don't overcook it or the fish will become rather hard! It is cooked when you can pry the flesh from the central bone stem of the steak using the tip of a table knife without undue effort. Special thanks to - Muoi Khuntilanont.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   64 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right beggar's chicken

Beggar's Chicken (China)1 (3 pound) broiler-fryer chicken6 1/2 tablespoons soy sauce2 1/2 tablespoons vegetable oil2 1/2 tablespoons dry sherry1 teaspoon granulated sugar1/4 teaspoon five-spice powder1 (1-inch square) piece fresh ginger root, pared and cut into thin slices4 cups all-purpose flour3 cups salt1 1/2 cups waterRemove giblets from chicken and reserve for another use. Rinse chicken and pat dry with paper toweling. Place chicken on large piece of greased extra-wide, heavy duty aluminum foil. Rub or brush 2 1/2 tablespoons of the soy sauce completely over chicken. Rub or brush the oil completely over chicken. Pull skin at neck end under chicken and secure with small skewer. Tuck wing tips under thicken.Combine remaining 4 tablespoons soy sauce, the sherry, sugar, five-spice powder, onions and ginger. Pour mixture into cavity of chicken, holding tail end of chicken up slightly so liquid does not run out of cavity. Secure tail end of chicken with small skewers. Wrap foil around chicken, sealing securely.Combine flour and salt in bowl. Gradually mix in enough water to make a firm dough. Roll out dough on lightly floured surface until about 1/4-inch thick (dough must be large enough to completely cover chicken.Place foil-wrapped chicken onto center of dough. Fold dough over chicken, pressing edges and ends together to seal completely. Place chicken in well greased 13 x 9-inch baking pan. Bake chicken in preheated 450 degrees F oven 1 hour. Reduce heat to 300 degrees F. Bake 2 1/2 hours longer.Remove chicken from oven. Using mallet or hammer, break pastry. Remove chicken from pastry and place on serving plate. Carefully remove foil and skewers.Makes 4 servings.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   60 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right pot o' gold

Pot o' Gold2 cans tomato soup 2 cans water 1 tube biscuits 1/2 pound sharp cheeseMix soup and water in big pot and bring to a boil. Flatten each biscuit and wrap around a cube of cheese. Drop into boiling soup. Cover and cook 5 minutes.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   59 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right st. patrick's day punch

St. Patrick's Day Punch1/2 gallon lime sherbet 2 liter 7-up or SpriteLet the sherbet soften in the refrigerator for about 1 to 2 hours before preparing.Mix sherbet and soda in punch bowl or large mixing bowl with a hand mixer on medium speed until well blended.Serve immediately or chill in the refrigerator.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   58 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right McDonald's Hot Apple & Cherry Pies

4−6 Cups vegetable oil (in fryer) 1 package Pillsbury apple or cherry turnovers (Find them in the refrigerated section)|1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You will use four of them. Stretch them out to about 4"x5" rectangles. Do this on waxed paper. 2. Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2

Bandu2 - Herit.gif  Kategorija: Riċetti   »   55 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right saint clement's cake

Saint Clement's Cake1/2 cup self-rising flour4 tablespoons butter or margarine4 eggs1/2 cup granulated sugar2 tablespoons Lemon CurdSift flour into a bowl. Melt butter in a small pan. Set aside to cool. Whisk eggs and sugar until very pale and creamy. Fold in flour and melted butter. Pour into an 8-inch greased cake pan. Bake at 350 degrees F for 30 minutes.Turn out on a rack. Cool. Cut cake into three layers. Sandwich with Lemon Curd. Pour Icing over cake so that top and sides are coated (do not spread). Leave to set. Decorate top of cake with strips of orange and lemon candy slices.Lemon Curd1/2 pound butter or margarine1/2 pound granulated sugar4 eggs, slightly beatenJuice of 2 or 3 lemonsMelt sugar and butter in a double boiler. When warm, stir in eggs and lemon juice. Continue to stir until mixture thickens. Remove from heat and store in a dry jar in the refrigerator.Icing1 1/4 cups confectioners' sugarJuice of 1/2 lemonSlices of orange and lemonCrystallized candiesSift confectioners' sugar. Mix with lemon juice and a little water to make icing stiff enough to coat back of spoon.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   54 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right mcdonald's hot apple and cherry pies

McDonald's Hot Apple and Cherry PiesDeep fryerSpray gun with fresh waterZip-type bagsExtra fry basket4 to 6 cups vegetable oil (in fryer) 1 package Pillsbury apple or cherry turnoversUnroll the turnover dough. Stretch four pieces out to about 4 x 5-inch rectangles on wax paper.Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2 inch of dough around edges. Clear a 3/4-inch space lengthwise down the middle of both.Place the remaining two doughs on top of the two with the filling. Crimp the edges. This will look like two giant pop-tarts. Cut both of them precisely down the middle, in the 3/4-inch space. Crimp those two edges.Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges.Place all four, flat on wax paper, in the freezer.After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least another hour.Place in a freezer bag and seal for future use, or deep-fry them.Preheat deep fryer to 375 degrees F. Preheat oven to warm.Quickly dip a frozen pie in cold water, making sure to immerse it entirely. Drop the pie into the hot oil. Be careful as it will probably splatter. After all the pies are in the fryer, place the spare fryer basket over the top, sandwiching the pies between the two baskets. This ensures the pies are fully submerged. It is important that the pies are fully submerged or a good portion of it won't cook correctly. Cook for 5 to 7 minutes, checking after 5 minutes. They should be golden brown. The older the oil, the sooner it will turn brown, and that may give you a false reading. Six minutes is generally good.After deep frying, carefully remove the cooked pies and drain for 1 minute on paper towels. Place directly on the oven rack in warmed oven. Warm for at least 10 minutes, and as long as 30 minutes.CAUTION: These are hot.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   53 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right indirect heat

Indirect Heatby Kevin Taylor, the BBQ GuruThis is one of the ways in which to cook food on your gas or charcoal grill. In general you should use indirect heat when cooking larger cuts of meat. We use indirect heat when cooking our favorite BBQ cuts, such as?ribs, pork butt, brisket, chicken, turkey, beef roasts, etc.When using indirect heat, your goal is to never have any part of the meat directly over flames or charcoal. You can only do indirect cooking with a charcoal or gas grill that has a cover. In this respect, it acts very much like a convection oven?the heat swirls around the inside of the grill and the meat is cooked from all angles. This also eliminates the need to "flip" or turn your meat during the cooking process.The ideal temps for cooking "low and slow" are 225-275 degrees F with chicken going as high as 300-325 degrees F. You will also want to place a water pan inside the cooking chamber. This will help to moderate the heat and will keep the cooking chamber moist. The best way to monitor these temps is with an oven thermometer. I use the kind that has a 3-4 foot cord. On one end is an "L-shaped" probe and the other end connects to a digital display unit. The beauty of this type is you do not have to lift the lid. Every time that lid comes off, you will be adding 15 minutes to your cooking time. Honest!! Been there, done that!So, how exactly do we accomplish indirect heat and keep those temps down? Let?s explore first charcoal grills and then gas grills.CHARCOAL GRILLSThere are actually 2 methods you can use for charcoal grills. I have enclosed a picture of our Method 1. Let?s look at each one individually??Method 1:Pile the coals to one side of your grill or banked along the "back" wall. Then you will place the meat on the "front" part of your grill. Now, let?s place our drip pan and water pan. Directly in front of the coals, on the same level as the coals we will place the drip pan. The idea is to catch the juices from the meats in this pan.On the grill level, directly above the coals, we place a water pan. Fill this, after placing in position, about half full of water. The idea here is to baffle the heat and add some moisture.Directly in front of this, and above the drip pan, will be the meat you are cooking. Now, if you are using a thermometer, it should be placed somewhere between the water pan and as close to the meat as possible, but not touching the meat.Method 2:With this method, you will pile your charcoal around the outer rim of the grill. The drip pan is placed in the middle of the charcoal and doubles as a water pan. Add water to your drip pan in this method. The meat will be placed above the drip pan and in the middle of the grill. The thermometer again should be placed as close as possible to the meat.One other trick to keep the temps down is in the procedure to light the charcoal. Only light 1/2 of the charcoal. You will need to use a charcoal chimney for this. Once these are completely ashed over, spread them on top of the unlit briquettes you have already placed in the grill. This accomplishes 2 things?You will not have all the charcoal burning at one time and it will greatly extend your cooking time on one load of charcoal. When we use this method in our smokers, we get 12-18 hour burn times on one load of charcoal!Finally, if you would like to add some smoke flavor to the meat, you will need to add some wood chips. The easiest way to do this is to simply throw a handful of chips directly onto the hot coals. However, you will have to soak these chips overnight?this will prevent them from flaming and burning too quickly. You only need to add a little smoke at the very beginning of the cook. Once meat reaches a temp of 140 degrees F it no longer absorbs smoke flavor. That point is usually about 1-2 hours into the cook, depending on the temps you are cooking at. A word of caution?start small with just a little and work up to your flavor preference. You may need to add more chips every 30 minutes.GAS GRILLSPretty much the same procedures as Method 1 above can be followed for gas grills. In this case, just light one burner?either the burner along the side or the back of your grill. You will need to experiment with your particular grill settings to get your temps in the 225-275 degrees F range. Once again you want to keep the meat from being directly over the flame. One other difference?there is no need for a drip pan, but you should still use a water pan to keep the environment moist and the heat down.For smoking with a gas grill, you will need to buy a smoker box or use foil to wrap your soaked chips. Poke a few holes on the top AND bottom of the foil to allow for some airflow. Place the box or foil as close as possible to the flame. To get the smoke going you will have to turn your grill on high. Wait for the smoke to start and then back down your heat.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   51 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right Bubbly Apple Pies with Secret Ingredient

Bubbly Apple Pies with Secret IngredientPosted by bettyboop50 at recipegoldmine.com4 servings1/2 cup butter or margarine1 can crescent rolls2 Granny Smith apples, peeled and quartered1 cup granulated sugar1 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon allspice1 (12 ounce) can SpritePreheat oven to 350 degrees F.Melt butter in a baking dish.Wrap crescent rolls around quartered apples. Roll around in butter and leave in dish, placing close together.Combine sugar and spices and pour over covered apples, then pour Sprite on top. Bake for 1 hour.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   50 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right saint patrick's day bread with irish whiskey glaze

Saint Patrick's Day Bread with Irish Whiskey GlazePosted by Olga at recipegoldmine.com 2/7/2002 2:40 pmThis is a good basic recipe for breads made with liquor. It can be varied with bourbon, Cognac or Sherry. Currants, glaceed fruits and a variety of nuts can be substituted. It says to use 3 greased mini-loaf foil pans 6 x 3 x 2 inches, (I used instead an 8-inch square pan and made 1 cake. Test to see if done). 1/2 cup butter1 cup granulated sugar2 eggs1/4 cup Irish whiskey1/3 cup sour cream2 teaspoons vanilla extract1 3/4 cups flour2 teaspoons baking powder1 cup dark raisins1 cup chopped walnuts Beat the butter with the sugar add eggs, whiskey, sour cream and vanilla extract until blended. Combine and add the remaining ingredients and stir until dry ingredients are moistened. Do not overmix. Divide batter between 3 greased mini-loaf foil pans (6x3x2-inches) and bake in a 325 degree F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle tops with Irish whiskey glaze. Yields 3 mini-loaves. Irish Whiskey Glaze1 teaspoon Irish whiskey1 tablespoon cream (or evaporated milk)1 teaspoon melted butter2/3 cup sifted confectioners' sugar (more if needed) Stir together all the ingredients until blended. Sometimes I put these cakes in different pans and usually it takes about the same time. Baking time will vary keep checking after 30 minutes with cake tester to see if the cakes are done and watch for color. Some of these cakes cook at a low temperature and take longer to bake, just keep checking. The St. Patrick's Day cake uses 3 (6 x 3 x 2-inch pans). I used one 8 x 8-inch pan and instead of 325 degrees F, I put it up to 350 degrees F and it took about 30 minutes. Make sure you don't overbake them though. With all this in mind, a recipe, calling for 2 to 2 1/2 cups of flour can be baked in the following pan sizes. 4 (6 x 3 x 2-inch)mini loaf pans12 muffins (2 1/2 x 1 1/4-inch)2 (8 x 4-inch) loaf pans1 (9 x 5-inch loaf pan1 (10-inch) springform pan1 (10-inch) tube, kugelhopf, or decorative mold2 (10-inch) deerback loaf pans1 (9 x 13-inch) baking pan2 (8 x 8-inch) baking pan2 (10-inch) layer pans1 (10-inch) fluted deep quiche pan2 (1 1/2-quart) souffl? dishes1 (8 x 12-inch fluted baking pan2 (3-cup) heart molds

Bandu2 - Herit.gif  Kategorija: Riċetti   »   49 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right london broil with mushroom gravy

London Broil with Mushroom GravySource: missvickie.comThe ubiquitous London Broil, which is the name of a recipe and not a cut of beef, first appeared in the U.S. in the early 1930's and consisted of marinated flank steak, broiled and sliced thinly across the grain. Top round steak, a flank or chuck steak can be used in this fast pressure cooker method.2 pound boneless beef steak1 - 2 tablespoons olive oil1 onion, minced1/2 pound portobello mushrooms, sliced 3 cloves garlic, crushed1 teaspoon dried, crushed rosemary1/2 teaspoon black pepper1/2 cup red wine1 (14 ounce) can beef broth1 (14 ounce) can diced tomatoes with juice2 tablespoons cornstarchHeat the oil in the pressure cooker and brown the meat on both sides and set aside.Saute the onion, mushrooms and garlic until slightly soft. Add the rosemary and black pepper. Deglaze the cooker with red wine. Add the beef broth and diced tomatoes. Return the steak to the cooker. Lock the lid in place. Bring to 15psi over high heat; immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 15 -18 minutes. Use the natural release method to open the lid. Transfer meat to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.Meanwhile, bring the broth to a simmer, uncovered, and adjust seasoning to taste. Mix the cornstarch with 1/3 cup water and stir into the broth. Reduce the heat and continue stirring as the gravy thickens. Do not boil. Thinly slice the meat and arrange on a platter, passing the mushroom gravy at the table.Serve with mashed potatoes or cooked noodles.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   49 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right Brown Sugar Strawberries

2 cups fresh strawberries 1/3 cup plain nonfat yogurt 1/3 cup loosely packed brown sugar |Rinse and dry strawberries but do not hull. Place strawberries in serving bowl. Place yogurt and brown sugar in 2 separate bowls. To eat, dip strawberries into yogurt and then into brown sugar.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   48 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

arrow right Planters Heat

2 cups hulled raw peanuts (or almonds, pecans, etc.) 3 teas. Worchestershire sauce 1−2 Tbls. liquid smoke 2 Tbls. butter 2 teas. distilled white vinegar 2 teas. hot pepper sauce 3/4 teas. salt 1/8 teas. cayenne pepper|Line jelly roll pan with foil. Toss nuts with liquid smoke and let marinate for at least 30 minutes, stirring occasionally. Postion rack in center of oven and preheat to 325F. Melt butter in heavy large skillet over med−low heat. Cool slightly. Stir in vinegar, hot sauce, salt, and cayenne. Return skillet to heat. Scrape in nuts and marinade. Stir to coat nuts, about 30 seconds. Return nut mixture to jelly roll pan. Bake until deep golden brown, stirring at times, about 20 min. Transfer pan to rack to cool. Nuts will crisp as they cool. Store in an air tight container.

Bandu2 - Herit.gif  Kategorija: Riċetti   »   48 Taqra   »   Data: 19/03/2010 00:00   »   Billi: Mouhamadou-bamb ...

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