May 26th, 2006 by alice
Tags: Chowder, Doves, Nest, Texas, The
INGREDIENTS
- 1onion, chopped
- 1red bell pepper, chopped
- 1green bell pepper, chopped
- 1/2cupbutter
- 1 (10 ounce)cancream of potato soup
- 2 1/2cupsmilk
- 1tablespoonWorcestershire sauce
- 1tablespoonchicken base
- 1lb bulksausage, browned
- 2 (17 ounce)canscream-style corn
- 1teaspooncrushed red pepper flakes
- 2cups shreddedcheddar cheese
- 1/4cup choppedcilantro
DIRECTIONS
- Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
- Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
- Simmer until the cheese is melted, stirring frequently.
- Ladle into soup bowls.
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May 26th, 2006 by alice
Tags: Crab, Lobster, Newburg, Two
INGREDIENTS
- 4tablespoonsbutter
- 1shallot, minced
- 1/4cup dicedred bell peppers
- 4tablespoonsflour
- 1cupchicken broth
- 1/4cupdry sherry
- 1cupsliced mushrooms
- 1lblobstersor crabmeat
- 1/2cuphalf-and-half
- 1/2cupfresh breadcrumbs
- 1tablespoon gratedparmesan cheese
DIRECTIONS
- In lg skillet, melt butter; saute shallot and red pepper.
- Add flour and stir until mixed; add broth and sherry.
- Simmer for 3 minutes.
- Add mushrooms; simmer 5 minutes.
- Add lobster or crab and half and half.
- Do not boil, but let this mixture heat through.
- Spoon into 1 qt casserole dish.
- Sprinkle with breadcrumbs and Parmesan cheese.
- Place under broiler until breadcrumbs are light brown.
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May 26th, 2006 by alice
Tags: Crisp, Fried, Krob, Mee, Noodles, Thai
INGREDIENTS
- 6ounces driedrice vermicelli
- 1 1/2inchestamarind pulp
- 3cupspeanut oil
- 2eggs, lightly beaten with a
- 1pinchsalt
- 4clovesgarlic, finely chopped
- 6green onions, finely chopped
- 1 freshred chili, sliced
- 4ouncesboneless pork or chickens, finely chopped (optional)
- 4ouncesshrimp, peeled,deveined and finely chopped (optional)
-
Sauce
- 4tablespoonstamarind juice(see steps 2 and 3)
- 4tablespoonsfresh lime juice
- 4tablespoonspalm sugaror brown sugar
- 3tablespoonsThai fish sauce
- 2teaspoonslime zest(preferably kaffir)
- 2teaspoonstomato paste
-
Garnish
- 1cupbean sprouts, rinsed
- 1/2cupcilantro, roughly chopped
- 1 freshred chili, sliced
- 1/2-1cupfirm tofu, diced (optional)
DIRECTIONS
- Gather all ingredients together before commencing to cook.
- Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
- Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
- Reserve 4 tablespoons of tamarind liquid for the sauce.
- Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
- Heat peanut oil until very hot (between 375 deg F and 400 deg F).
- Fry noodles in small batches until they puff up and turn light to golden brown – each batch will only take a few seconds (allow oil to get hot again between batches).
- Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
- Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
- Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
- Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
- Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
- Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
- Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
- Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
- Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
- Mound the crisp fried noodles on a serving platter and spoon the sauce over.
- Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
- Serve immediately, as the noodles will soften after about 10 minutes.
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May 26th, 2006 by alice
Tags: Butter, Cookies, Ninja
INGREDIENTS
- 2 1/2cupsflour
- 1teaspoonsalt
- 1 1/2tablespoonscinnamon
- 1cupreal butter, softened
- 1cup loosepowdered sugar
- 1/2cupgranulated sugar
- 2eggs
DIRECTIONS
- Preheat oven to 375 degrees.
- Stir or mix together flour, salt, and cinnamon.
- Combine dry mixture and set aside.
- In mixer bowl combine soft butter, eggs, and sugars until blended.
- Gradually add the dry mixture a third of a cup at a time, blending well.
- Create about thirty mounds, placed well apart, onto lightly greased or nonstick baking sheets.
- Bake until the bottoms of the cookies are brown (12 to 14 minutes).
- Cool on wire racks.
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May 26th, 2006 by alice
Tags: Authentic, Chicken, Curry, Spicy
INGREDIENTS
- 3tablespoonsoil
- 1tablespoon choppedgarlic
- 1wholechicken, cut into serving pieces
- 1cup thincoconut milk(coconut milk with water, a 50/50 solution is okay)
- 3piecespotatoes, quartered and fried
- 1green bell pepper, diced
- 1red bell pepper, diced
- 1teaspooncurry powder
- 1cup thickcoconut milk(preferably 100% coconut milk available in little tetra paks in the grocery)
- 1/2teaspoonchili
- 1/2teaspoon patak original tandooricurry paste or indiancurry paste(for truly exotic flavor)(optional)
- 3-5piecesgreen peppers, leaves (optional)
DIRECTIONS
- In a saucepan, heat oil then saute garlic and onions.
- Add chicken and stir-fry until it changes color.
- Add thin coconut milk.
- Simmer until chicken is tender.
- Do not use a pressure cooker.
- Add potatoes, bell peppers, curry powder, indian curry paste, thick coconut milk and chili.
- Simmer until chicken is cooked completely.
- Season to taste.
- You may add green pepper leaves.
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