December 29th, 2007 by alice
Tags: Crab, Easy, Elegant, Spread
INGREDIENTS
- 16ouncescream cheese, softened
- 1 2/3ouncesdry vegetable soup mix, Mrs. Grass
- 8ouncesseafood cocktail sauce
- 1 (8 ounce)cancrabmeator baby shrimp
DIRECTIONS
- Mix first 3 ingredients together and form into a log.
- Top with drained crab meat.
- Serve with crackers.
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December 29th, 2007 by alice
Tags: Beef, Jerky, Nua, Sawan, Thai
INGREDIENTS
- 2 1/2lbstop sirloin steaksor top round roast
- 3teaspoonscoriander seeds
- 1teaspooncumin seeds
- 1 1/2teaspoonssugar
- 4teaspoonslight soy sauce
- 1 1/2cupsoil
DIRECTIONS
- Slice beef across the grain 2″X 3″ in size and 1/4″ thick.
- Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder.
- Combine beef and the rest of the ingredients and marinade 1 hour.
- Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef.
- Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven).
- Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges.
- Drain on a cake rack over paper towels.
- Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.
- NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.
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December 29th, 2007 by alice
Tags: Basil, Beef, Kraproa, Phad
INGREDIENTS
- 6tablespoonsoil
- 16-20largefresh basil leaves
- 10ouncesground beef
- 2tablespoonsThai fish sauce
- 1teaspoondark brown sugar
- 1-2 freshred chilies, sliced into rings
- 3garlic cloves, chopped
- 1teaspoon choppedfresh gingerroot
- 1shallot, thinly sliced
- 2tablespoons finely choppedfresh basil leaves
- lemon juice
- salt & fresh ground pepper
- thaijasmine rice
DIRECTIONS
- Heat the oil in a work and, when hot, add the basil leaves and fry for about 1 minute until crisp and golden. Drain on kitchen paper. Remove the work from the heat and pour off all but 2 tbsp of the oil.
- In a bowl mix together the fish sauce and sugar. Add the beef, mix well, then then leave to marinate for about 30 minute.
- Reheat the oil until hot, add the chiles, garlic, ginger and shallot and stir fry for 30 seconds. Add the beef and chopped basil, then stir stir-fry for about 3 minutes. Flavour with lemon juice and add seasoning to taste.
- Transfer to serving plate, scatter over the basil leaves and serve immediately with Thai jasmine rice.
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December 29th, 2007 by alice
Tags: Hidden, Spinach, Treats, Valley
INGREDIENTS
- 2 (10 ounce)packagesfrozen chopped spinach
- 8ouncescream cheese(softened)
- 4eggs(slightly beaten)
- 8ouncessour cream
- 1 (1 ounce)packagehidden valley ranch dressing mix
- 2tablespoonscanola oil
- 1/2cup gratedparmesan cheese
- 1/4cupflour
- 2tablespoons choppedonions
DIRECTIONS
- Preheat oven to 350 degrees.
- Grease 9 X 12-inch pan.
- Cook spinach as directed on package.
- Drain well.
- Stir in eggs and cream cheese until mixed well.
- Add sour cream.
- Continue to mix after each ingredient is added.
- Pour into pan.
- Bake uncovered 30 minutes or until golden brown.
- Cool slightly before cutting into squares.
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December 29th, 2007 by alice
Tags: Bread, Easys, Pita
INGREDIENTS
- 2/3teaspoondry active yeast
- 2/3teaspoonsugar
- 1teaspoonsalt
- 2tablespoonsolive oil
- 1cupwarm water
- 3cupsflour
DIRECTIONS
- add the first five ingredients together and leave them for at least ten minutes covered.
- mix with the flour. i usually use standard grade white flour and if i need more when im mixing up the dough i use wheatmeal flour.
- mix up the dough until you get it to bounce back slightly when you press it. it shouldnt be sticky.
- cover it with flour, leave it to rise covered for at least thirty minutes.
- divide up the risen dough into eight pieces and roll each one out.
- make each protion 15/18 cm in diameter.
- leave to stand for 10 minutes before baking.
- dont open the oven too much.
- take out the bread as soon as it has finished rising.
- you can freeze it after it has cooled down and reheat it for use later.
- note, its ok for the bread to go flat again after you take it out of the oven.
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