Plum sauce #2

Ingredients

1 cup plums
1 cup apricots
1/2 cup pimiento
1 cup sugar
1/2 cup vinegar
1/2 cup applesauce

How to prepare

Peel and pit fresh plums and apricots, chop pimiento; combine in saucepan with remaining ingredients. Bring slowly to boil, stirring; simmer covered 1 hour. Pour into jars while still warm and cap tightly. Store at least 1 month in a cool, dark place before using. If too thick, thin slightly with water before serving; sweeten if desired with additional sugar.

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Dirty rice

Ingredients

2 medium onions finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, crushed
1/2 lb chicken giblets, finely chopped
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or oil

1/2 cup flour
2 cup water
salt and pepper to taste
tabasco sauce to taste
6 green onion tops, chopped
6 sprigs parsley, chopped
9 cup hot cooked rice

How to prepare

Prepare vegetables as directed in food processor. Add crushed garlic. Chop chicken giblets in same manner; set aside. Brown sausage in large pot. Remove and set aside. To sausage drippings, add enough bacon drippings or oil to make 1/2 cup. Add flour and brown, stirring constantly, over medium heat until the roux is very dark brown, about the color of an old penny. Be very careful not to scorch this roux. Immediately add chopped vegetables and stir and cook a few minutes; then add chopped chicken giblets and cook until the pink color is gone. Add water, the sausage and seasonings and simmer two hours or more. Thirty minutes before serving, add onion tops and parsley. Before serving add hot cooked rice and mix well.

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Best Chinese Food Recipes: Introduction

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

This is a preview of Mom’s Best Chinese Cooking Recipes, including dumplings, steamed buns, rice rolls, street food and noodles. Delicious and easy to cook. …

Originally posted here:
Best Chinese Food Recipes: Introduction

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Italian Bread 1

Ingredients

2/3 C Water
3/4 Tsp Salt
2/3 Tsp Sugar
2 C Bread Flour
1 1/2 Tsp Active Dry Yeast

How to prepare

You didn’t mention the size of your breadmaker, so I’m going to figure
it’s the 1lb loaf (I have a panasonic). Anyway, I’ve used this recipe
at least a dozen times and I’ve never had a failure. I USE ONLY
PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
father and brother work for the company. Here goes:

allways put water in first and then add the dry ingredients with the
yeast on top. I use the NORMAL setting (3.5 hours) on mine

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Crockpot spanish rice

Ingredients

1 1/2 lb ground beef, browned & drained
1 med onion, chopped
1 green pepper, chopped
14 1/2 oz tomato, whole, or
2 lg tomato, sliced & quartered
16 oz tomato sauce

3/4 cup water
2 tsp chili powder
2 tsp worcestershire sauce
1 1/2 tsp salt
3/4 cup rice, converted, raw

How to prepare

Stir all ingredients together. Cover and cook on low 7 to 9 hours (high 3 hours).
Yield: 6 servings

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Egg noodles – makaron

Ingredients

1 large egg
1/4 tsp salt
1 cup flour
1/2 egg shell of water

How to prepare

Mound four on a board. Make hole in center, drop in egg and salt. Mix with knife and add water. Knead until dough is smooth. Flour the board and roll out very thin. Place sheet of dough on a cloth and let dry until not the least sticky and yet not too brittle to handle. Sprinkle the sheet well with flour, fold into a tight roll. Slice the roll in thin threads, toss the threads up lightly on board to dry. Boil in salted water until the noodles rise to the top. Strain and give them a cold water bath. This is a small recipe but egg noodles may be made in quantity and stored in a covered jar.

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Fried rice

Ingredients

2-3 eggs beaten or tofu, crumbled
3 tbsp vegetable oil
1 clove garlic, pressed
2 ribs celery, sliced diagonally
1/2 green pepper, diced
1 bunch green onions, sliced, reserve tops for garnish

1 carrot, sliced diagonally
1 cup bean sprouts
3 cups cooked rice
3 tbsp soy sauce
2 tsp lemon juice
2 tsp honey
1 tbsp grated ginger

1 tbsp toasted sesame seeds

How to prepare

Cook eggs, slice in strips. Saut

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Grilled spiced fish

Ingredients

4 sole filets, skinned
salt and pepper to taste
2/3 cup plain yogurt
2 tsp garam masala
1 tsp ground coriander
2 garlic cloves, crushed
1/2 tsp chile powder
1 tbsp lemon juice lemon wedges, to garnish

How to prepare

Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper. Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot, garnished with lemon wedges.

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THAI ISAAN FOOD: JAEW BONG (PLA RAH PASTE)

http://www.youtube.com/v/cRHKpP5PgiI?f=videos&app=youtube_gdata

This one is a kind of food that we, some of Thai Isaan people, have it with all meals! I mean breakfast, lunch and dinner. One thing that we can’t miss is various kind of veggies we can find in our own garden. Dip soft boiled veggies and sticky rice in this paste…hmmm…

Original post:
THAI ISAAN FOOD: JAEW BONG (PLA RAH PASTE)

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