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Postet më të popullarizuara - Faqe 56
arrow right Satay Kai

Satay Kai (Chicken Satay ? Thai)Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:18 pm Satay, of course, is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can, of course, also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body. 1 teaspoon coriander seed 1 teaspoon cumin seed 1 tablespoon chopped garlic 1 tablespoon fresh grated ginger About 1 pound chicken breasts, skinned, boned, and cut into bite-size pieces. 2 tablespoons fish sauce 1 tablespoon curry powder (Thais use a mix called "phom kari", but an Indian style Madras curry powder is fine) Pinch turmeric powder (it's only a colorant, so very little!) 8 tablespoons coconut milk 3 tablespoons palm sugar The chicken is beaten flat, using the flat of the blade of a heavy cleaver (or using a meat-tenderizing mallet, or the 'sahk' of the mortar and pestle (i.e. the grinding piece, not the bowl :-) - in Thailand these are usually granite. You could also use a rolling pin). The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder...) The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 8" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather. The completed sticks are then grilled, broiled or barbecued on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker. Nam Jim Satay (Peanut Sauce)A peanut dressing accompanies these snacks. This is my favorite variation. If you have red or massaman curry paste that is preferred, but you can use curry powder to taste if you prefer. Also you can if you wish use peanut butter rather than fresh peanuts. 4 ounces freshly roasted (unsalted) peanuts 3 or 4 cloves garlic, chopped 1 ounce chopped onion 1 to 2 tablespoons red or massaman curry paste 1 teaspoon fish sauce 8 tablespoons coconut milk 4 to 6 teaspoons lime juice (to taste). 2 to 3 teaspoons brown sugar. First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.Note use Red curry paste with beef or pork satay, massaman with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.A Jad (Cucumber Pickle) 4 tablespoons rice vinegar 1 teaspoon sugar 2 to 3 tablespoons cucumber, very coarsely chopped or sliced 2 shallots (purple onions) chopped 3 or 4 red and green prik ki nu (birdseye chiles), thinly sliced.Combine the ingredients, and leave to stand overnight.Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselves are normally served "communally."Special thanks to Muoi Khuntilanont.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right Spicy Grilled Thai Chicken

Spicy Grilled Thai Chicken3/4 cup canned cream of coconut3 tablespoons lime juice3 tablespoons soy sauce8 stems fresh coriander3 large cloves garlic3 large shallots3 anchovy filets1 teaspoon pepper sauce2 whole boned, skinned chicken breasts, cut in half (about 1 1/2 pound)In blender or food processor, combine cream of coconut, lime juice, soy sauce, coriander, garlic, shallots, anchovies and pepper sauce; process until smooth. Arrange chicken pieces in a shallow dish or plastic bag. Pour coconut marinade over chicken. Let stand at room temperature 1 hour or cover and refrigerate several hours.Arrange chicken pieces on grill about 5 inches from coals. Brush generously with marinade; grill 5 minutes. Turn, brush generously with marinade; grill 5 minutes longer or until chicken is cooked through. Heat remaining marinade; serve as dipping sauce for chicken.Serves 4.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right Thai Custard-Filled Pumpkin

Thai Custard-Filled Pumpkin1 small pumpkin5 duck eggs plus 1 chicken egg to make 1 cup1 cup palm sugar or brown sugar1 cup coconut milk1 teaspoon vanilla extractPinch of saltDo not beat eggs. Use fork to mix eggs and sugar. Add coconut milk. Strain mixture.Cut off lid of pumpkin. Remove seeds. Put boiling water in steamer. Place pumpkin in steamer for 3 to 5 minutes to heat. Pour mixture into pumpkin. Steam for about 30 minutes.To serve warm or cold, cut into wedges like a pie, serving both the custard and the pumpkin meat.NOTE: This may also be made using a young coconut instead of a pumpkin.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right Vietnamese Eggroll

Vietnamese Eggroll (Cha Gio)1 pound ground pork1/2 pound shelled shrimp or 1 can crab meat1 small white onion1/4 jicamaSeveral dried mushroomsPinch of bean threads1 carrot, sliced into threadsPinch of salt and pepper1 eggDash of monosodium glutamate1 package rice paperSoak mushrooms to soften and then slice into threads. Mix all ingredients except rice paper, together thoroughly. Dampen both sides of rice paper for easy rolling. Put the filling in the middle of the rice paper and fold two opposite corners together, then roll it. To get a nice looking roll, you must wrap it carefully.Warm about one inch of oil in a large fryer over high heat. When oil is hot, add rolls and turn heat down to medium (the oil should just cover the rolls). Be sure to check and turn the rolls often to avoid overcooking. Fry rolls until golden brown, then place on rack to drain the excess oil.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right APPLE-GLAZED ROAST PORK

4 pounds Pork loin roast 6 each Apples 1/4 cup Apple juice 3 tablespoons Sugar -- brown 1 teaspoon Ginger -- ground|Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right Cheesecake with Strawberry Topping

4 cups plain nonfat yogurt 4 chocolate wafers -- crushed (about 1/4 cup) 1 (8 ounce) package reduced-fat cream cheese (Neufch?tel) -- softened 2/3 cup sugar 1/4 cup low-fat milk 2 tablespoons all-purpose flour 2 teaspoons vanilla 3 egg whites OR 1/2 cup cholesterol-free egg product Strawberry Topping -- (recipe follows) STRAWBERRY TOPPING 1 (10 ounce) package frozen strawberries in light syrup -- thawed, drained and syrup reserved 1/4 cup sugar 2 tablespoons cornstarch |Line 6-inch strainer with basket-style paper coffee filter or double thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into strainer. Cover and refrigerate 12 hours, draining liquid from bowl occasionally. Heat oven to 300?. Spray springform pan, 9 ? 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat yogurt and cream cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth. Carefully spread batter over crumbs in pan. Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven. Cool 15 minutes. Prepare Strawberry Topping; spread over cheesecake. Cover and refrigerate at least 3 hours. Run metal spatula along side of cake to loosen; remove side of pan. Refrigerate any remaining cheesecake. STRAWBERRY TOPPING: Add enough water to reserved syrup to measure 1 1/4 cups. Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and strawberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right Angel Cake Creme De Cacao

1 Angel Food Cake -- home or store made 1/3 Cup Creme De Cacao 1 Cup Heavy Cream 2 Tablespoons Cocoa 2 Tablespoons Confectioner's Sugar 2 Tablespoons Toasted Almonds -- sliced Mocha Sauce -- see Recipe |Put cake, bottom up, on serving plate. With a cake tester or fork poke holes in bottom and slowly spoon on liqueur, letting it seep into cake. Whip cream, cocoa and sugar until soft peaks form; use to frost cake. Sprinkle with almonds. Chill 1 to 2 hours. Just before serving, drizzle sauce over frosting; pass remainder to serve with cake.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right ben & jerry's orange cream dream ice cream

Ben & Jerry's Orange Cream Dream Ice CreamPosted by FootsieBear at recipegoldmine.com 8/7/2001 2:44 pm1/3 cup orange juice concentrate, thawed2 teaspoons vanilla extractSweet Cream Base (in this section)This recipe for Orange Cream Dream is easy to make and very refreshing. It brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.Makes one generous quart.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right p.f. chang's china bistro garlic noodles

P.F. Chang's China Bistro Garlic Noodles3 teaspoons minced garlic3 teaspoons granulated sugar2 tablespoons white vinegar1 1/2 teaspoons red chile flakes2 tablespoons canola oil1 pound fresh Chinese noodle or vermicelli1/2 teaspoon sesame oil4 ounces Cantonese stir fry sauce (see recipe below)1 Japanese cucumber or English cucumber2 tablespoons chopped cilantroCantonese Stir Fry Sauce3/4 cup water1 tablespoon chicken base powder (no MSG)1 tablespoon granulated sugar2 tablespoons shaohsing wine or sherry1 tablespoon oyster sauce1/2 teaspoon salt1 teaspoon cornstarchCook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set aside.Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.)Add sugar and vinegar.Add noodle to wok, stirring and tossing to mix until noodle is heated through.Place on plates and surround with cucumber strips.NOTE: Chinese noodle is available fresh frozen, and can be cooked like any fresh pasta. Bring water to boil, and noodles, separate. Drain and shock in cold water. Toss with salad oil. Uncooked fresh pasta can be frozen indefinitely.Cantonese Stir Fry Sauce1. Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.2. Recipe doubles.3. Refrigerates well, up to a month.4. Stir thoroughly before using.Servings: 2

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right congressman j.c. watts jr.'s oklahoma mud

Congressman J.C. Watts Jr.'s Oklahoma MudSource: The Honorable J.C. Watts Jr., United States Congressman, Oklahoma2 cups granulated sugar 1 cup (2 sticks) margarine, melted 4 eggs 1 teaspoon vanilla extract1 1/2 cups flour 1 1/2 cups coconut 1 1/2 cups chopped nuts - (pecans are great!)3 tablespoons cocoa 1 jar Marshmallow Cr?me1 box powdered sugar 1/2 cup (1 stick) margarine, melted 1/2 cup cocoa 1/2 cup evaporated milk 1 tablespoon vanilla extractCream together (first 4 ingredients) the sugar, 2 sticks margarine, eggs and 1 teaspoon vanilla extract.Mix together flour, coconut, chopped nuts, and 3 tablespoons cocoa then fold into the creamed mixture. Spread into a greased and floured 9 x 13-inch pan and bake at 350 degrees F for 45 minutes or until done.After removing from oven, immediately spread one jar of Marshmallow Cr?me over the top. While it cools, make icing.Mix powdered sugar, 1 stick margarine, cocoa, evaporated milk and 1 tablespoon vanilla extract well and spread it over the cooled cake.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right frank sinatra's sausage and green peppers

Frank Sinatra's Sausage and Green Peppers3 green bell peppers3 tablespoons olive oilSalt and pepper1 pound hot Italian sausage1/3 cup red wineRemove stems and seeds from green peppers and cut into large chunks.In ovenproof baking dish that can also be used on top of stove, saut? green peppers in oil until they begin to soften. Season to taste. Remove green peppers and set aside.Brown sausage in same dish. When browned, add wine. Cover with foil and bake at 350 degrees F for about 40 minutes.Uncover baking dish, and add saut?ed green peppers. Bake additional 30 minutes.Serve in same dish.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right bookbinder's philadelphia snapper soup

Bookbinder's Philadelphia Snapper SoupSource: Bookbinder?s Restaurant ? Philadelphia, PennsylvaniaThis is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same.1 pound turtle meat or lean stewing beef1/4 cup butter1/3 cup celery, diced1/3 cup onion, diced1/3 cup carrots, diced1/3 cup flour1 teaspoon paprika1 quart beef stock1/2 cup tomato pur?e1 clove garlic, crushed1/2 teaspoon allspice1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons cornstarch1/2 cup water1 teaspoon Worcestershire sauce1 teaspoon parsley, chopped1/3 cup cream sherry1/4 teaspoon whole mixed pickling spicePlace turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.Cook vegetables in butter until onions are translucent. Add beef stock.In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato pur?e and spices. Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.Strain soup. Place vegetables into food processor or blender and pur?e.Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.Add meat and vegetable pur?e. Remove from direct heat. Add sherry right before serving.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

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.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right the real steak deal

The Real Steak DealFrom the kitchen of Kevin Taylor, the one and only BBQ Guru!Rub6 garlic cloves1 tablespoon dried rosemary1 1/2 teaspoons salt1 1/2 teaspoons black pepper, coarsely groundButter1/4 cup (1/2 stick) butter6 ounces bleu cheese2 tablespoons fresh parsley, chopped3/4 teaspoon dried rosemary1/2 cup walnutsPrepare the rub in a processor until it is a thick paste. Apply 2 teaspoons to each side of filets. Let stand 1 hour.Toast whole walnuts in oven.....be careful not to burn. Then mince to smaller size. Add remaining ingredients in processor and blend.Grill steaks on a hot grill and top with butter when served.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

arrow right checking your candy thermometer

Checking Your Candy ThermometerMost of these candies are made of sugar syrups and require the use of a candy thermometer. Before making the candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212 degrees F (100 degrees C). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.

Bandu2 - Herit.gif  Kategori: Recipes   »   14 Lexon   »   Data: 19/03/2010 00:00   »   Nga: Mouhamadou-bamb ...

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