May 21st, 2006 by alice
Tags: Ginger, Ground, Pork
INGREDIENTS
- 1tablespoonvegetable oil
- 4garlic cloves, chopped
- 5Thai chiles, chopped with seeds
- 1/2cupfresh ginger(julienne)
- 1lbground pork
- 3tablespoonsfish sauce
- 1bunchgreen onions, sliced 1/2 inch lengths
- 1bunchcilantro, cut up 1/2 inch
- 1largeyellow onion, cut into wedges
DIRECTIONS
- Heat oil in wok.
- Add first 3 ingredients till fragrant.
- Add ground pork; cook till no pink.
- Add yellow onion cook about 2 minutes.
- Add green onions; cook another 2 minutes.
- Add cilantro and fish sauce; cook 1 more minute.
- When cooking last 3 ingredients, use your judgment on how you like the firmness of them–you might want to cook more or less.I like mine a little firmer.
- Serve with jasmine rice.
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May 21st, 2006 by alice
Tags: Cream, Shrimp, Soup
INGREDIENTS
- 2largeonions, chopped
- 4celery ribs, chopped
- 8tablespoonsbutter(1 Stick)
- 1tablespoon mincedgarlic
- 1tablespoonthyme, scant
- 1tablespoonrosemary, scant
- 1lb frozen cutcorn
- 2lbsshrimp, peeled and deveined
- 2chicken bouillon cubes, crushed
- 1/4cupflour
- 1quartheavy whipping cream
- 2cupsmilk
- 2tablespoonsWorcestershire sauce
- salt and black pepper
- ground cayenne pepper
DIRECTIONS
- In large heavy pot melt butter and saute onions, bell pepper, celery and garlic until soft.
- Add thyme, rosemary, salt, black pepper, cayenne pepper, worchestershire sauce and crushed bouillon cubes.
- Simmer for 5 minutes.
- Add flour mixing well and cook for 2-3 minutes.
- Add cream and milk and whip with whisk until completely blended.
- Cook over low heat until mixture thickens, stirring.
- Adjust seasonings, if necessary.
- Add corn and cook for 5 minutes, stirring.
- Add shrimp and cook for another 5-10 minutes or just until shrimp are cooked being careful not to overcook shrimp.
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May 21st, 2006 by alice
Tags: Carrots, Garlic, Honey
INGREDIENTS
- 2tablespoonsbutter
- 1lbcarrots, peeled and cut into 1/4 ",thick diagonal slices
- 2tablespoons mincedgarlic
- 2tablespoonshoney
- salt and pepper
- 3/4cupwater
DIRECTIONS
- In nonstick skillet melt butter over medium heat.
- Add carrots and garlic stirring until mixed.
- Add 3/4 cup water and heat until boiling.
- Add the honey and seasonings to taste.
- Simmer and reduce liquid until just a thin film is left, about 7-10 minutes, stirring occasionally.
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May 21st, 2006 by alice
Tags: Cheese, Chutney, Cranberry, Cream
INGREDIENTS
- 1/2cupgranulated sugar
- 1/4cup packedbrown sugar
- 1/2cupwater
- 2smalltart green apples, peeled,cored and coarsely chopped
- 1 (12 ounce)packagefresh cranberries
- 2teaspoonsorange zest
- 1 (8 ounce)packagecream cheese
- green food coloring
- finely choppednuts
- yellow bell peppers, cutouts (optional)
- assortedcrackers
DIRECTIONS
- Combine sugars and water in medium saucepan; bring to a boil.
- Stir in apples; simmer 3 minutes, stirring occasionally.
- Add cranberries and orange rind; cook 10 to 15 minutes or until cranberries are softened and chutney has thickened, stirring occasionally.
- Spoon chutney into tightly covered container; refrigerate up to 2 weeks.
- When ready to serve, cut block of cream cheese into Christmas tree shape, if desired; brush with food color to resemble branches of tree.
- Press nuts onto bottom of tree for”trunk.
- “Remove a few cooked cranberries from chutney for garnish and use to decorate cream cheese tree along with bell pepper cutouts, if desired.
- Serve chutney with crackers.
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May 21st, 2006 by alice
Tags: Chili, Cream, Pumpkin, Soup, Zesty
INGREDIENTS
- 1candiced green chilies(4 ounces)
- 1/4cupsour cream
- 1/4cupfresh cilantro leaves
- 1cansolid-pack pumpkin(15 ounces)
- 1canchicken broth(about 14 ounces)
- 1/2cupwater
- 1teaspoonground cumin
- 1/2teaspoonchili powder
- 1/4teaspoongarlic powder
- 1/8teaspoonground red pepper (optional)
- additionalsour cream (optional)
DIRECTIONS
- Combine green chilies,1/4 cup sour cream and cilantro in food processor or blender.
- Process until smooth; reserve.
- Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder and red pepper, if desired, in medium saucepan; stir in 1/4 cup green chili mixture.
- Bring to a reduce heat to medium.
- Simmer, uncovered 5 minutes, stirring occasionally.
- Pour into serving bowls.
- Top each serving with small dollops of remaining green chili mixture and additional sour cream, if desired.
- Run tip of spoon through dollops to swirl.
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