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వంటకాలను » సందేశాలు - పేజీ 41
arrow right bailey's irish cream bundt cake

Bailey's Irish Cream Bundt Cake1 (18.25 ounce) box yellow or chocolate cake mix1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix4 eggs1/2 cup vegetable oil3/4 cup Bailey's Irish Cream liqueurSifted confectioners' sugar or Bailey's Irish Cream Glaze or Bailey's Cream Cheese FrostingSmall St. Patrick's Day cake decorations (optional)In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.Turn Bundt cake upside-down and tube cake, right side up or upside down as desired. Sift confectioners' sugar over top of cake or drizzle Bailey's Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey's Irish Cream Frosting. Garnish cake with small St. Patrick's Day cake decorations, if desired.Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.Bailey's Irish Cream GlazeYield: enough for 1 (10-inch Bundt cake)About 1/2 (16 ounce) package confectioners' sugar, sifted1 tablespoon butter or margarine, at room temperature3 to 4 tablespoons Bailey's Irish Cream liqueur or as desiredIn a deep small bowl, beat confectioners' sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.Bailey's Cream Cheese FrostingYield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake6 ounces cream cheese or reduced-fat cream cheese, at room temperatureAbout 2 tablespoon Bailey's Irish Cream liqueurPinch of salt1 (16 ounce) package confectioners' sugar, sifted (about 4 1/2 cups)1 cup coarsely chopped pecans or English walnuts (optional)In a medium bowl, combine the first four ingredients, beating until smooth. Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired.

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arrow right pot o' gold

Pot o' Gold2 cans tomato soup 2 cans water 1 tube biscuits 1/2 pound sharp cheeseMix soup and water in big pot and bring to a boil. Flatten each biscuit and wrap around a cube of cheese. Drop into boiling soup. Cover and cook 5 minutes.

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arrow right Mu Yang Takrai

Mu Yang Takrai (BBQ Pork with Lemon Grass ? Thai)Posted by WingsFan91 at recipegoldmine.com 11/15/2001 4:54 pm As part of my series of recipes for the short short summer in temperate latitudes, here is yet another Thai barbecue recipe. This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal brazzier, and then served along with a dipping sauce in a small plastic bag. It makes an easy recipe for a summer afternoon's barbecue. Alternatively you can make it with pork chops or even with spareribs or chicken pieces...it even makes a barbecue sauce for hamburgers and hot dogs.1 pound pork, cut into bite size pieces Marinade 10 tablespoons palm sugar 10 tablespoons nam pla (fish sauce) 10 tablespoons dark soy sauce 10 tablespoons takrai (lemon grass), sliced very thinly 5 tablespoons whiskey 5 tablespoons hom daeng (shallots), sliced very thinly 5 tablespoons kratiem (garlic), minced 5 tablespoons coconut milk 3 tablespoons sesame oil1 tablespoon prikthai (black pepper), freshly groundMix the marinade ingredients, except the coconut milk and in a saucepan or wok, simmer until reduced to about half the original volume. Allow to cool, and add the coconut milk, stirring until combined.Marinade the meat for 1 to 3 hours in a cool place, then drain well, and thread onto skewers.Barbeque the meat until cooked.Heat the marinade until simmering, stirring for 1-2 minutes (to cook any blood that has dripped from the marinating meat, and hence sterilize it), and serve as a dipping sauce for the meat.Special thanks to - Muoi Khuntilanont.

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arrow right Thai Cucumber Salad

Thai Cucumber Salad3/4 cup distilled white vinegar1/3 cup granulated sugar1/2 to 1 teaspoon red pepper flakes1/4 teaspoon kosher salt or margarita salt1/4 cup finely chopped red onion4 medium cucumbers, peeled and cut into 1-inch slices1/4 cup salted peanutsMix all ingredients except peanuts. Add peanuts just before serving.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right Tom Kha Gai Soup

Tom Kha Gai Soup (Galanga Soup - Vietnam)6 ounces sliced white chicken meat6 ounces sliced white onions2 or 3 medium pieces galanga (Thai ginger)3 (1-inch) slices lemon grass1 ounce chopped green onion24 ounces water1 (2 ounce) package coconut milk concentrate4 ounces fresh lime or lemon juice4 ounces fish sauce1 tablespoon ground red chiliStart heating the water. Add coconut milk concentrate, galanga ginger and lemon grass. Add sliced chicken. Bring to a boil. After the soup has boiled for 2 minutes, add the onions.In a serving bowl add the lime juice and fish sauce. Do not add this to the boiling soup! When the chicken is cooked, place the soup in the serving bowl with the sauces. Garnish with the green onions, spice to taste with red chili and serve.Yields 4 servings.

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arrow right Thai Ingredient Substitutes

Thai Ingredient SubstitutesPosted by WingsFan91 at recipegoldmine.com 11/14/2001 6:34 pm bamboo shoots: in fried dishes you may use asparagus coconut milk: whole (cows) milk fermented fish: anchovy paste fermented pork: Spam, marinated in lime juice gord (gourd leaves - bai dumleung): watercress green mangoes: sour green cooking apples lime juice: lemon juice limes: lemons makheau phuang (Thai pea eggplants): garden peas mooli (white radish): turnip palm sugar: light brown sugar phak kana (Thai kale): broccoli shallots: red or spanish onions shrimp paste: anchovy paste swamp cabbage: cabbage (blanch if required "raw") tamarind juice: 5 parts tomato catsup to 1 part vinegar Thai basil: a mixture of Italian basil and mintThai chiles (prik chi fa): Mexican chiles: jalapeno Thai chiles (prik ki nu): Mexican chiles: habanero

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right dipping sauce for spring rolls

Dipping Sauce for Spring Rolls (Korean)This is a sauce served in many Korean restaurants with scallion pancakes. But it works equally well for any kind of egg or spring roll, and best of all if you serve the spring rolls on top of some baby lettuce:3 tablespoons seasoned rice wine vinegar3 tablespoons light soy sauce1 clove garlic, mashed1 teaspoon cayenne pepper, groundMix it up. Dip and drizzle. It's spicy! If you want it less so, decrease the amount of cayenne pepper.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right Yellow Thai Curry

Yellow Thai Curry (Gaeng Ka-Ree Gai)2 (14 ounce) cans coconut milk, unshaken2 teaspoons to 1 tablespoon red curry paste or yellow curry paste1/2 teaspoon turmeric (if using red curry paste)2 teaspoons yellow curry powder (if using red curry paste)1 pound boneless, skinless chicken, cut into chunks1 potato, peeled and cut into chunks2 tablespoons fish sauce1 tablespoon palm sugar or light brown sugarJasmine or sticky riceGinger* (optional)Garlic* (optional)Lemon grass* (optional)Carefully open coconut milk cans, spoon thick coconut cream from top and put in wok, frying pan or medium saucepan. Heat over medium-high heat until bubbly. Add curry paste (and curry powder and turmeric, if using) and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface. Optional additions: If adding ginger, garlic and lemon grass, add with curry paste. Add chicken and stir-fry 2 to 3 minutes or until chicken is coated with curry paste.Add remaining coconut milk, potato, fish sauce and palm sugar, and simmer 15 minutes or until chicken and potato are cooked. Serve with jasmine rice or sticky rice.Yields 4 servings.* To enhance flavors, add one or more of the following to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right Spicy Thai Pasta Salad

Spicy Thai Pasta Salad1 (12 to 16 ounce) package angel hair pasta2 tablespoons sesame oil or more6 tablespoons honey5 tablespoons soy sauce1/4 cup oil2 tablespoons crushed red pepper1/4 cup fresh cilantro, chopped1/4 cup chopped green onions1/2 cup peanutsCook noodles to al dente. Mix all liquid ingredients in measuring cup. Pour over noodles. Mix in with cilantro, green onions, peanuts and red peppers before serving.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right Thai Beef Salad

Thai Beef SaladFrom the kitchen of Martin James - Copenhagen, Denmark1 pound (500g) beef rump steak1/4 cup (60ml) lime juice2 tablespoons shredded mint leaves150g spinach leaves2 (260mg) Lebanese cucumbers, seeded, sliced1 tablespoon white wine vinegar2 tablespoons fish sauce1 tablespoon brown sugarCombine beef with juice and mint in medium bowl, cover; refrigerate at least 3 hours or until required.Heat oiled large pan; cook beef until browned on both sides and cooked as desired.Cover beef and let rest 5 minutes; cut into thin slices. Combine beef with spinach and cucumber in large bowl.Gently toss combined vinegar, sauce and sugar through beef salad. Serves 4.Per serving: 8.6g fat; 2g fiber

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arrow right Apple City Barbecue

--------------------DRY RUB------------------------ 10 tb Black pepper 10 tb Paprika 5 tb Chili powder 5 tb Red pepper 5 tb Garlic powder 3 tb Celery salt 1 tb Dry mustard ------------------FINISH SAUCE--------------------- 32 oz Hunt's Ketchup 8 oz Soy sauce 4 oz Worcestershire sauce 1 tb Garlic powder 8 oz Apple cider vinegar 4 oz Apple juice 1 tb White pepper or to taste |Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add in finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side. TIP: Don't rush the cooking process.

Bandu2 - Herit.gif  వర్గం: వంటకాలను   »   8 పుస్తకాలు   »   తేదీ: 19/03/2010 00:00   »   ద్వారా: Mouhamadou-bamb ...

arrow right African Chicken Wings

FOR THE WINGS----- 4 Garlic cloves 2 Shallots 1 1/2 ts Salt 1 tb Chinese 5 spice 2 ts Paprika 1 ts Dried rosemary -- crumbled 1/2 ts Cayenne -- or to taste 2 tb Vegetable oil 4 lb Chicken wings; about 20-24 Tips removed FOR THE SAUCE----- 1/3 c Natural style peanut butter 1/4 c Canned cream of coconut -- Well stirred 2 Garlic cloves -- chopped 1/4 c Water 1/4 c Red bell pepper -- chopped 1/8 ts Dried hot red pepper flakes Or to taste 1 ts Soy sauce Coriander sprigs -- for If Desired | THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving. THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste. THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.

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arrow right Deluxe Turkey Potpie

1 tablespoon vegetable oil 3 large ribs -- celery, cut into 1" -- slices 3 Medium-size carrots -- cut into 1" chunks 1 large onion -- cut into 1" chunks 3 Medium-size red-skinned potatoes -- cut into 1

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arrow right Dough Formulas For Quiche

***NONE*** |These top-quality doughs use plenty of butter - after all, half the pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry dough that surrounds it. For both formulas, make the dough in your usual way. To measure the flour, dip a dry-measure cup into the flour, filling the cup to overflowing; sweep off the excess level with the lip. (Measured this way, 1 cup averages 5 ounces or 145 grams.) WITH A QUICHE RING INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening 2/3 to 1 /Cup iced water Wrap and chill the dough for at least 2 hours. Butter the inside of your quiche ring and the baking sheet (or inside of a false-bottom cake pan). Roll the chilled dough up onto your pin and unroll over the ring. Press dough in place. To make the sides of the free-standing shell strong enough to hold the filling, push dough down with your fingers all around the ring. Work fast so the dough doesn't soften. Roll you pin over the top of the ring to remove excess dough thickening the sides. Now push the dough up the sides with your thumbs to form a rim standing 1/4

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arrow right Quiche - The All Purpose Pie

***None*** |By Julia Child The quiche- that delicious, cheesy, open-faced custard pie invented by some clever Alsatian cook - is a wonderfully easy first course or main course that is fast to prepare and makes great eating. It's quick to assemble because all you need on hand is the base - eggs and milk - plus anything else: cheese, bacon, onions, canned pimiento, leftover cooked vegetables, tomato sauce and so forth. You can build from the bottom up with your own pie crust dough or a homemade frozen shell formed earlier. Or use a frozen store-bough shell - and offer no apologies. Or the other hand, you can bake any of the quiche fillings in a plain dish and call it a custard. That's what a quiche is, anyway - a custard in a pie shell. NOTE: Pre-Baking Shells. So often you see people eat all the filling of an apple pie - or quiche - but leave the bottom crust untouched. They don't even taste it, knowing from sad experience that it's soggy. The solution: Pre-bake the empty shell- well worth the time and really the only way to achieve a perfect crust with tender crunch throughout. Weight down store-bought shells before pre-baking with buttered foil and dried beans. This keeps sides and bottom in place by bracing them. QUICHE FILLINGS: A quiche filling is a flavoring that is held together with a custard - that is, eggs and a liquid of some sort. The eggs slowly coagulate in the oven, maintaining the rest of the ingredients in creamy suspension. You don't want too much custard - just the right balance between it and the garnish, whatever it may be. You can't be exact about measures, because shells vary in depth. but you can calculate by the egg, adding more or using less. FOR EACH

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