Dill pickle soup

Ingredients

1 cup margarine
1/2 cup flour
1 1/2 qt chicken broth
12 oz dill pickles, shredded or fine chopped (1 1/2 cups)
1 cup white wine/chicken broth
1/2 md onion, fine chopped
3 tbsp sugar
2 tbsp vinegar
1 tbsp worcestershire sauce
4 garlic cloves, minced
2 tsp salt
1 tsp dill weed
1 tsp curry powder
1/2 tsp white pepper
2 bay leaves
2 cup warm milk
Dash green food color, opt
Croutons, opt

How to prepare

In a lg kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients ; bring to a boil over med. Heat. Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.

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Steamed Chicken with Mushroom in Oyster Sauce/鮮菇蠔油蒸雞/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/rvk9431HILU?version=3&f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: Ludvig and Stelar – Reflection

Read more:
Steamed Chicken with Mushroom in Oyster Sauce/鮮菇蠔油蒸雞/Chinese Food, Cooking and Recipes

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Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Vietnamese warm beef salad

Ingredients

Dressing 888
1 medium red onion, peeled and cut into paper-thin strips
2 garlic cloves, finely minced
1/2 tsp sugar
1/2 tsp salt & ground black pepper
1/4 cup distilled white vinegar

1/4 cup plus 2 tbsp olive oil freshly beef 888
1 lb beef sirloin or other tender cut (eye of round, filet of beef)
10 garlic cloves, minced
1 tbsp nuoc mam (vietnamese fish
1 tbsp soy sauce
1 tsp sugar
freshly ground black pepper
1 head chicory (frisee)
1/2 head of soft lettuce, such as boston, red leaf or oak leaf
1 small bunch of watercress
2 tbsp vegetable oil

How to prepare

Make the dressing: combine the onion, garlic, sugar, salt, vinegar, olive oil and black pepper to taste in a large salad bowl; mix well. Set aside. Prepare the beef: cut the beef against the grain into thin 1 by 2″ strips. In a bowl, combine the beef, half of the minced garlic (reserve remaining half for frying), fish sauce, soy sauce, sugar and ground black pepper to taste. Let stand for 30 minutes. Clean the lettuces and watercress. Drain and pat dry with paper towels. Add the greens to the dressing, but do not toss. Preheat a large skillet over high heat and add the vegetable oil. Fry the remaining minced garlic until fragrant and golden. Add the beef and saut quickly, shaking the pan, over high heat to sear, about 1 minute (the beef should be medium-rare). Pour the seared meat over the greens and toss gently. Divide the warm salad among 4 individual plates. Sprinkle with freshly ground black pepper and serve with french bread, if desired. Yield: 4 servings.

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2014 PHUKET THAI STREET FOOD MARKET: RICE DONUTS COOKED IN FRONT OF YOU

http://www.youtube.com/v/6-biXnY6KkE?version=3&f=videos&app=youtube_gdata

Amazing travel Thailand: In a small thai market in Rawai Phuket. This lady you cook pancakes or donuts with fresh coconuts

Original post:
2014 PHUKET THAI STREET FOOD MARKET: RICE DONUTS COOKED IN FRONT OF YOU

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Basic Cannelloni Crepes

Ingredients

3 each Eggs
1 cup Water
1 cup All-purpose flour
pinch Salt
Peanut Oil

How to prepare

Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Scrape down the sides of the container and blend again. Heat a 10″ nonstick frying pan and lightly oil the pan, using a paper towel. Ladle 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter. Cook on one side only until dry on the top, about one minute. These should be only very lightly browned and not too dry, so the
pan shouldnot be too hot. Lightly oil the pan before cooking each crepe. Separate
the crepes with wax paper until ready to use. The noodles can be refrigerated overnight if you seal them in a plastic bag.

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California tamale pie

Ingredients

1 lb lean ground beef, browned
3/4 cup yellow corn meal
1 1/2 cup milk
1 egg, beaten
1 pkg chili seasoning mix
1 tsp seasoned salt
1 lb can tomatoes, cut up

1 lb whole kernel corn, drained
2 1/4 oz sliced ripe olives, drained
1 cup cheddar, grated

How to prepare

Stir together corn meal, milk and egg. Add remaining ingredients, except cheese. Pour into crockpot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes. Yield: 6 servings

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Chicken with oregano

Ingredients

3 lbs chicken cut up
juice of 4 lemons
1 tsp salt
3 tbsp dried oregano
1/4 cup olive oil
pepper
28-oz can italian tomatoes

How to prepare

Stir together lemon juice, salt, and oregano. In lightly oiled casserole, place chicken, skin side down; pour lemon juice mixture over. Bake, covered, at 350 degrees for 30 minutes.
Turn chicken pieces, sprinkle with olive oil, and season with pepper. Pour tomatoes over. Bake, covered, at 350 degrees for another 30 minutes, or until chicken is tender. Serve with: bulghur or brown rice. Green salad. Servings: 6

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Ingredients

2 lb Round steak
3 tb Oil
4 Lemon slices
3 md Sliced onions
2 Cloves minced garlic
1/2 c Flour
1 cn Beef bouillon
1 cn Beer
3 tb Brown sugar
1 Tbsp parsley flakes
2 ts Thyme
Salt and pepper to taste
1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice

GARNISH
Green pepper slices, fresh parsley and cherry tomatoes
Cut steak into serving size pieces. Brown on both sides in
3 tb Oil to which you have added lemon slices.

How to prepare

Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 – 6.

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Rolo Cookies

Ingredients

2 1/4 cup flour (unbleached)
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
9 oz pkg of Rolo candy
1 cup brown sugar (firmly packed)
1 cup margarine (softened)
2 tsp vanilla
2 eggs

How to prepare

Combine flour, cocoa, & baking soda. Set aside. Beat sugars & margarine until light & fluffy. Add vanilla & eggs. Beat well. Add flour mixture and blend well. (Optional: Stir in 1/2 cup chopped walnuts). Chill dough in refrigerator at least 3 hours. Roll 1 tbsp dough in palm of hands to form a ball. Press Rolo into ball, covering completely. Flatten bottom of cookie in palm of hand. Press other side in mixture of 1 cup chopped walnuts mixed in 1 tbsp sugar. Place cookies nut side up, 2″ apart, on ungreased cookie sheet. Bake in preheated 375 degree oven for about 9-12 min.

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