Recipes!

[Atl]

Originally Posted by Gedanken

Fried Hokkien noodles
This one’s an old hawker favourite in Singapore and Malaysia. Again, it’s in two parts – the stock and the noodles themselves.

Stock

Ingredients
- 455 ml of water
- 1 teaspoon of salt
- 310 grams of uncooked medium-sized prawns
- 310 grams of cuttlefish heads (calamari rings are more convenient)
- 310 grams of streaky pork

Directions
1. Wash and drain the prawns, and remove and peel the prawns, leaving the prawn heads and shells aside. De-vein the prawns but don’t split them all the way through.
2. Fry the prawn heads and shells in one tablespoon of oil until they turn red, and then curch the prawn heads.
3. Add the water (I prefer to boil it before pouring it in) and salt.
4. Cook the cuttlefish in the stock for 2 minutes – if you’re using whole heads, slice into rings after taking them out of the water.
5. Cook the prawn meat in the stock, and then set aside.
6. Cook the pork in the stock for about 15 minutes or until it’s done. Slice pork into thin strips and set aside.
7. Strain the stock into a clean pot.

Fried Hokkien noodles

Ingredients
4 eggs
- 625 g fresh yellow Hokkien noodles (use the thick noodles)
- 625 g bean sprouts (I personally don’t put them in my dish but some people prefer to have them)
- 2 teaspoons of minced garlic
- 2 tablespoons of light soy sauce
- 55g of chives, cut into 3 cm strips

Directions
With the quantities involved, everything should be split in half and cooked in two batches in a wok.

1. Heat the wok to a very high heat.
2. Add two tablespoons of oil and scrabble the eggs.
3. Add the noodles, bean sprouts and 1 tablespoon of stock, and stir fry.
4. Add a mix of the pork, prawns and cuttlefish to the noodles to the noodles, and cover for 2 minutes.
5. Uncover and stir fry the noodle mixture evenly over a high heat.
6. Push the noodles aside and add another two tablespoons of oil.
7. Add the garlic to the oil and stir fry until brown.
8. Add soy sauce and chives, then stir fry the garlic into the noodle mixture.
Garnish with slices of lime to be squeezed over the noodles.

What's with the metrics??? Streaky pork? Hokken noodles??
How many grams are in an ounce? How streaky should my pork be?? How does pork get streaky anyway?? I am soooo confused!!!!

[aaawatches]

Here is a Tomato soup I like:

Take a large soup bone or two pounds of soup meat, the latter preferred,
one or two onions, a few potatoes, a few carrots, a turnip, soup greens
and a can of tomatoes or a quart of fresh ones, cook two hours, and in
season add two ears of sweet corn grated. Season with salt and pepper.
Thicken with a tablespoon of flour, dissolved in cold water. A nice
addition to this soup is a handful of noodles cut into round disks with
a thimble.

[mailman]

We went to a cookout at my sister's on the 4th. My grandfather's wife brought this cake and it was absolutly delicious

1-1/2 cups HONEY MAID Graham Cracker Crumbs 1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

6 medium bananas, divided

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup PLANTERS Chopped Pecans-Optional

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.


SUBSTIUTE Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling; and COOL WHIP LITE Whipped Topping.


It's very good

[away36]

OMG!! Paul, believe it or not, I have been looking for this recipe for 22 years! You've just made my day!! I used to make this years ago and lost the recipe. I've never been able to find one with the exact ingredients that this one has. Now I'm a happy happy girl.

I will however, hold you totally responsible for the calories!

[mailman]

Originally Posted by away36

OMG!! Paul, believe it or not, I have been looking for this recipe for 22 years! You've just made my day!! I used to make this years ago and lost the recipe. I've never been able to find one with the exact ingredients that this one has. Now I'm a happy happy girl.

I will however, hold you totally responsible for the calories!

Wow that's weird

Just in case you're wondering Nancy

Nutrition Information

Calories 270 Total fat 15 g
Saturated fat 7 g Cholesterol 30 mg
Sodium 260 mg
Carbohydrate 34 g
Dietary fiber 2 g
Sugars 25 g
Protein 3 g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 2 %DV

[redshirt1957]

Originally Posted by mailman

Wow that's weird

Just in case you're wondering Nancy

Nutrition Information

Calories 270 Total fat 15 g
Saturated fat 7 g Cholesterol 30 mg
Sodium 260 mg
Carbohydrate 34 g
Dietary fiber 2 g
Sugars 25 g
Protein 3 g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 2 %DV

Does it go well with beer?

[Jimbits76]

Only one thing goes well with beer.

More beer!

J

[jdc]

Originally Posted by Jimbits76

Only one thing goes well with beer.

More beer!

J

as long as you don't leave the pub you can partake in salt & vinegar crisps, pint of prawns, or winkles, cockles, whelks old boy

[redshirt1957]

Originally Posted by jdc

as long as you don't leave the pub you can partake in salt & vinegar crisps, pint of prawns, or winkles, cockles, whelks old boy

Had some royal red shrimp last night and the taste was a combination of prawn and lobster. Yummy.

[jdc]

Originally Posted by redshirt1957

Had some royal red shrimp last night and the taste was a combination of prawn and lobster. Yummy.

sounds good I had lobster Saturday. Found a place on the seafront where I live that has locally caught fish. Got some plaice, crab and samphire last week that was excellent

[Jimbits76]

Originally Posted by jdc

as long as you don't leave the pub you can partake in salt & vinegar crisps, pint of prawns, or winkles, cockles, whelks old boy

You'll love it in August up at Walsingham, sheringham etc...all the winkles and cockles you could dream of.

I hate the buggers!!!!

Like a langoustine, lobster or crab salad though, spiffing old chap!

J

[Jimbits76]

Originally Posted by jdc

sounds good I had lobster Saturday. Found a place on the seafront where I live that has locally caught fish. Got some plaice, crab and samphire last week that was excellent

I love lobster...thermidor or just simply boiled with a squeeze of lemon.

It is gorgeous.

J

[jdc]

Originally Posted by Jimbits76

I love lobster...thermidor or just simply boiled with a squeeze of lemon.

It is gorgeous.

J

They are really big at the moment, had oysters from Dorset as a starter, local lobster with lemon and mayo a few chips and salad New restaurant in Brighton called Fishy Fishy

[away36]

Originally Posted by mailman

Wow that's weird

Just in case you're wondering Nancy

Nutrition Information

Calories 270 Total fat 15 g
Saturated fat 7 g Cholesterol 30 mg
Sodium 260 mg
Carbohydrate 34 g
Dietary fiber 2 g
Sugars 25 g
Protein 3 g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 2 %DV

Ewwww!!! Clearly I didn't care back then, but this is bad. I think I'll just eat a banana. Oh well. The memory was fun!

[redshirt1957]

Originally Posted by away36

Ewwww!!! Clearly I didn't care back then, but this is bad. I think I'll just eat a banana. Oh well. The memory was fun!

You talking to me.

[away36]

Originally Posted by redshirt1957

You talking to me.

Only when I forget myself.

[mailman]

Originally Posted by away36

Ewwww!!! Clearly I didn't care back then, but this is bad. I think I'll just eat a banana. Oh well. The memory was fun!

It's worth having one piece Nancy, trust me

[away36]

Originally Posted by mailman

It's worth having one piece Nancy, trust me

OK.


See? Absolutely NO willpower!

[redshirt1957]

Originally Posted by mailman;1251872 [COLOR="Red"

It's worth having one piece [/COLOR]Nancy, trust me

I see you have made a delivery at our house!

[mailman]

Originally Posted by redshirt1957

I see you have made a delivery at our house!

[sexner]

Originally Posted by Rockrolex

I've heard that as well. But I think that's only in underdeveloped, third world countries, like the U.S. They even like their beer cold.

Should probably be in "Jokes and Cartoons" but it is appropriate following here:
Q; Do you know why the British like their beer warm?

A; Lucas makes their fridges!

[damoyorkie]

Originally Posted by sexner

Should probably be in "Jokes and Cartoons" but it is appropriate following here:
Q; Do you know why the British like their beer warm?

A; Lucas makes their fridges!

The number of laughs I have had with Lucas bits on my old Jaguars - you would not believe how true your comment is. Thanks Sexner, really funny.

[jdc]

Serves two generously

Whole crab - prepare yourself or buy dressed. Tip a male crab has larger claws and more white meat.

Garlic small clove diced
quarter/half red onion
one large vine tomato
Half red pepper diced
Glass dry white wine
Lemon
Olive oil
Basil leaves to dress dish
Spaghetti or angel hair

Boil pasta to taste

mix crab meat with lemon juice add pepper and reserve for later

Fry onion and garlic in olive oil for a few minutes do not let it colour, then add tomato and pepper cook for a minute, season with salt and pepper add wine and let reduce for approx five minutes.
Drain pasta and mix with above fried mixture and crab or serve the crab on top of the pasta. Add basil leaves to garnish.

Champagne or Prosecco goes well with this dish

[crazzycat]

Originally Posted by jdc

Serves two generously

Whole crab - prepare yourself or buy dressed. Tip a male crab has larger claws and more white meat.

Garlic small clove diced
quarter/half red onion
one large vine tomato
Half red pepper diced
Glass dry white wine
Lemon
Olive oil
Basil leaves to dress dish
Spaghetti or angel hair

Boil pasta to taste

mix crab meat with lemon juice add pepper and reserve for later

Fry onion and garlic in olive oil for a few minutes do not let it colour, then add tomato and pepper cook for a minute, season with salt and pepper add wine and let reduce for approx five minutes.
Drain pasta and mix with above fried mixture and crab or serve the crab on top of the pasta. Add basil leaves to garnish.

Champagne or Prosecco goes well with this dish

Tnx for your recipes, i like dishes with crabs, now try to cook it myself

[Mr.Lucky]

Tagliatelle with panceta and tomatoaes

Quantity of any ingrediets depends on your taste and quaintity of food desired.

Some tagliatele
panceta (at least 150g on meal for 2 persons)
few cherry tomatoes
garlic
sweet basil (dried not fresh)
olive oil

Cut garlic on slices (as much garlic as you would like - 4 or 5 cloves should do it -, it depends on how much you like it, I personally use a lot of garlic - its healthy). Cut panceta on small squares or rectangles (not too small), and cherry tomatoes you should cut on quarters (or on smaller pieces if you like to). Then put some water with salt into a pot and bring it to boiling point - meanwhile put some olive oil on the pan and when its heated up get the garlic slices frying, soon after the garlic put panceta on pan and let it fry with the garlic, you should stir it around for time to time - you don´t want it turn into a coal.

Meanwhile the water in pot should be boiling so put the tagliatele in and let them cook for 8-9 minutes - al dente - occasional stir would be nice.

Just minute or so before the tagliatele are done put the cut tomatoes on the pan to garlic and panceta. And put some basil on it.

In the moment when the tagliatele are done pour the water out of the pot and put the pasta on the pan to all other stuff and mix it up + add some more basil. Mix it properly...

And here we go - simple recipe.

Only important thing is the quality of incoming ingridient. You have to get good garlic (not the chinese one), good tomatoeas, really nice panceta and quality pasta. Then even very simple food like this can taste delicous

And don´t forget to use your own head and instinct when using this recipe - I´m not a chef

[hamtanhj]

Originally Posted by Gedanken

Fried Hokkien noodles
This one’s an old hawker favourite in Singapore and Malaysia. Again, it’s in two parts – the stock and the noodles themselves.

Stock

Ingredients
- 455 ml of water
- 1 teaspoon of salt
- 310 grams of uncooked medium-sized prawns
- 310 grams of cuttlefish heads (calamari rings are more convenient)
- 310 grams of streaky pork

Directions
1. Wash and drain the prawns, and remove and peel the prawns, leaving the prawn heads and shells aside. De-vein the prawns but don’t split them all the way through.
2. Fry the prawn heads and shells in one tablespoon of oil until they turn red, and then curch the prawn heads.
3. Add the water (I prefer to boil it before pouring it in) and salt.
4. Cook the cuttlefish in the stock for 2 minutes – if you’re using whole heads, slice into rings after taking them out of the water.
5. Cook the prawn meat in the stock, and then set aside.
6. Cook the pork in the stock for about 15 minutes or until it’s done. Slice pork into thin strips and set aside.
7. Strain the stock into a clean pot.

Fried Hokkien noodles

Ingredients
4 eggs
- 625 g fresh yellow Hokkien noodles (use the thick noodles)
- 625 g bean sprouts (I personally don’t put them in my dish but some people prefer to have them)
- 2 teaspoons of minced garlic
- 2 tablespoons of light soy sauce
- 55g of chives, cut into 3 cm strips

Directions
With the quantities involved, everything should be split in half and cooked in two batches in a wok.

1. Heat the wok to a very high heat.
2. Add two tablespoons of oil and scrabble the eggs.
3. Add the noodles, bean sprouts and 1 tablespoon of stock, and stir fry.
4. Add a mix of the pork, prawns and cuttlefish to the noodles to the noodles, and cover for 2 minutes.
5. Uncover and stir fry the noodle mixture evenly over a high heat.
6. Push the noodles aside and add another two tablespoons of oil.
7. Add the garlic to the oil and stir fry until brown.
8. Add soy sauce and chives, then stir fry the garlic into the noodle mixture.
Garnish with slices of lime to be squeezed over the noodles.

thanks for information

Good idea !
______________
Calcul credit immobilier calcul de credit auto | Calculer credit immo pret | Calcul credit immobilier

[lavaman]

ok all us single guys need to bookmark this thread. very cool!

[galloman]

this thread needs pictures !!!! where's the motivation to cook ??? :D

[diversified]

Now with the grilling season just about on us, here is the spice rub, Mortons Of Chicago" uses for their cajun ribeye. Also good for any blackened dishes. Guaranteed you'll throw away other cajun/blacken mixes after usung this!

[Sgt. Henry]

Crusty Cream Cheese Pound Cake
(my men on my shift call me "crusty")

1 cup Butter or Margarine softened
1/2 cup shortening
3 cups sugar
1 8-ounce pakage of cream cheese, softened (don't ask me how to soften it, it's already kinda squishy)
3 cups sifted cake flour ( yes its gotta be Cake Flour)
6 eggs
1 tablespoon Vanilla Extract ( the Tablespoon is the Big spoon)

Cream butter and shortening, gradually adding sugar, beating well at medium speed on electric mixer. Add Cream Cheese beating until light and fluffy. Alternately add flour and eggs begining with flour and ending with flour.
(now don't ask we why on earth you have to do it that way, but you do, if you don't your Rolex will quit working and you'll have bad sex for the rest of your life. Just don't take a chance)
Stir in vanilla.
Pour batter into a greased and floured 10 inch tube pan. Bake at 325F for 1 hour and 15 minutes or until a wooden stick inserted in the center comes out clean. Cool in the pan 10 minutes, remove from pan and let cool completely on a wire rack.
(its not to bad really)