New York cheesecake.

Prior to my taste cheese cake at Cake House I was someone that I really enjoy art ^ ^.


I also just got home. I dreamed of New York cheese cake, all the time (I think he was).


Finally, I find recipes from in this Kgncraw of you. I try to do better.


Do not do blue cheese and berry pies. It is not a confectioner.


Today we made ​​cheese cake. The need to bake it. I know that this (cake) is broken or not ^ ^.
Before dessert. Warm the oven at 125 degrees here.


Prepare the pastry and then print. We have printed on a single 9-inch removable bottom. This is it.


The bottom line is printed at base of cake comes wrapped in Freud complete it.


Then placed in the bottom of the print as it was printed.


Butter evenly over bottom and sides of the printer prints all over it.

Equipment after me. To feed me.


The new year cookies as a gift was not so much.


Remove cookies, crackers instead of better. I could eat the cookies.


Need to be converted into something else instead ^ ^.


Tan Tan Tan opened the box of cookies out. I have two bags of cookies.


No need to wrap the cookies in the sheep. I wrap the cookies in a squeeze and maul you.


Like a child. It's not as sensitive to oil. Then I set the sensitivity to squeeze into small pieces. Will not eat it.


(Ngai cake out of it. As raw as I know I Aii).


A cookie is wrapped in a box wrapped in 2 second flavor is vanilla and chocolate chips.


We have to mix the two flavors. The tone to get it.


Actually, if there are any cookies or crackers. It took about 1 cup ground to me.


Salted butter, cut into approximately 40 g melted butter into the microwave for 1 minute.


The melted butter about 1 / 4 cup.


Mix the crushed cookies. With sweetened condensed milk 1 tablespoon butter, melted and you.


I published it, then pressed it firmly into the oven.


The lower oven temperature, 100 degrees for about 10 minutes.

Between them they make me cheese. I use 2 blocks of cream cheese.


Cup granulated sugar 3 / 4 cup.


Put sugar into a bowl with the cheese, cut into small pieces 2 before that.


Use a low speed, gradually beat the cream cheese is not afraid to break it too sticky.


Hand, it can not be used to muzzle a little girl (almost) look like I have on hand.


Beat the cream and so on. With cream cheese and sugar until combined and smooth.

Add condensed milk 2 eggs 6 tablespoons unsalted to gradually add eggs one at a bubble. I beat until combined.


Add sour cream and yogurt flavors sound natural 1 / 2 cup.


Or 150 g, or about 1 cup of yogurt too.


Add yogurt and 2 tablespoons flour.


Addition of scent to 1 teaspoon vanilla and beat to a cream, liquid, and this is it.
Bake the cake is that we have previously laid out.


Blowing fan to cool, then wrap the cake in my Freud coat type. Pour the cream cheese and put into print.


I put the tray on the water. Place the cake, then print it.


Because we need to bake a tray of water. And type of cake we print the bottom.


So we had to take Freud to wrap it printed.


I baked a cake into the oven light, lower temperatures, 125 ° for about 1.30 hours.


If the voltage is too bad that my cake will face.


Then turn the lights on. Adjust the temperature to 100 degrees.


Place a wire rack for 5 minutes with the same medium.


During this sweep the area clean. The cake is done. I cooked one.


The front passed through the oven. Can not open the oven. But still cool.


The crane was waiting. Cake layers to try again ^ ^.


Preheat the oven a half hour to see i u u u u. Not my cake.


I am very glad to have anything close at hand. Separated by a wall oven.


I have to leave cake in oven for another 1 hour.

It's time to unveil it. Remove the cake from the oven now.


Freud, the excitement gradually carved out of the bottom pressure. The bottom of the print through it.


I took my box cold water entering into the incubator for 3 hours minimum.


But I soak them overnight.

The next morning

How to cut the cheese cake. To remove a knife dipped in hot water and wipe it dry before cutting into it.

 

credit  click

Chicken with apple mushroom sauce topped.

credit    http://www.bloggang.com/mainblog.php?id=nernnam&month=29-01-2012&group=38&gblog=16

 

apple fruit of love and beauty. Eating a delicious dessert or a fruit dish.


This change of food in my house because my Chinese is not.
I need a way to get rid of the chicken and apple too.




Ingredients and how to do it.
Chicken leg with her ​​hip.
Salt
Ground black pepper.
Of fresh butter.
Oil
Whiskey
Finely chopped shallots.
Juice apple cider.
Straw mushrooms, cut into thin slices.
Whipped cream.
Par Lay chopped


apple chips.
Of fresh butter.
apple slices cut
Granulated sugar




1. Chicken, water absorbent cloth. Salt and ground black pepper, mix together thoroughly. Marinate at room temperature for about 15 minutes.
2. Set the pan on medium heat. Add the butter and oil. Put the marinated chicken, fried golden and cooked on both sides.
Add whiskey, then speeding up the power to fire. And the smell of alcohol vapor.
Dip chicken into prepared pan off.

3. Set the pan on medium heat. Add the butter and oil. Add shallots and fry until soft. Water and apple cider were all over each other.
Pour into prepared pan and add chicken. Simmer over low heat for about 15 minutes to take back the chicken pieces well.
4. Set the pan on medium heat. Add the butter, then add mushrooms and fry cooked. Spoon the mushrooms into the pan fried chicken.

5. Add the whipping cream. Simmer for about 5 minutes or until sauce is thick. Season with salt and pepper to taste to taste.
6. Make fried apple. Set pan on medium heat add butter, put apple into a yellow oil around it.
Gradually add sugar. Stir until the caramel off.

7. Spoon the mushroom sauce topped chicken pieces. Sprinkle with chopped Par Lay. Served with fried apple.

Fried fish with tamarind sauce.

Fish cut into small pieces 100 grams.

Salt ¼ tsp.




¼ teaspoon cayenne pepper.




3 tablespoons flour.




Dr. Fry 2 tablespoons red alley.




Boil the onion lengthwise 1.




Soi 1 tablespoon cayenne pepper.




Tomato on 5 results.




2 tablespoons tamarind juice.




2 tablespoons palm sugar.




1 tablespoon fish sauce.




3 tablespoons water.




Oil for frying.




How to do it.




1. Make the dough into a pond in the center of the egg yolks, water and milk, put the ball into the hands of melted butter and stir to combine until smooth dough stay for 30 minutes.




2. Pour the hot pan. Spoon about 3 tablespoons of flour to the pan and tilt the pan until the bottom of the dough around the island. I cooked the other side to scoop up the dough and set aside.




3. Spoon filling mixture into the middle, roll it tightly. Sprinkle with shredded cheese.




How to do it.




1. The meat was dry mop. Sprinkle salt and pepper. To mix with flour all over.




2. Set the pan, pour oil and heat until boiling fish to fry until cooked. And yellow box. Then scoop up the drain.




3. Scooping oil, fish sauce, palm sugar, tamarind water, almost out of water.
Mixture into the pan to medium heat to thicken stew. It tasted delicious. Then add tomatoes.
Then lift up.




4. Spoon the sauce, tamarind sauce on the fish. Garnish with fried onions, cooked onion, red pepper, I just finished alley.

Jelly, milk, strawberry

Ingredient




½ tablespoon powdered gelatin.


Flavored milk Strawberry Gallery 200 ml.


This strawberry flavored yogurt 1 cup berries.


¼ cup water.


Strawberry Tree 5-10 fresh fruit.


Print pastry ½ cup 5-6 cup sizes.




How to do it.




Mix gelatin with water, low heat. Let it boil slowly dissolved. Add milk and stir it up.


Add yogurt and stir to combine. Unfortunately printing the refrigerated so that it is built.

Served time picking out of print. Garnish with fresh berries Strawbridge.

Coconut mousse topped with mango sauce.

The British came to see me today. As the coconut mousse topped with mango sauce. Cool sweet taste delicious. The weather is very hot today so I love it here and the weather is hot like this. Sitting in air cool. I eat this dish with coconut mousse and a comfort to me to see coconut mousse recipe is better than me.

What needs to be prepared.
Gelatin 50 grams.
Nestle 200 g cream (heavy cream).
400 ml coconut milk
Batitda de Coco 2 tablespoons (a Brazilian liquor Liqueur. Smells like coconut).
Icing sugar 40 grams.
Broccoli, cooked meat, cut into pieces 250 grams.
120 ml pineapple juice
Lemon juice 1 tsp.




How to make mousse, coconut and mango sauce.
- Mix the icing sugar, coconut cream and Nestle. Raise into the pot to boil. Keep them all the time. When hot, add the gelatin powder into the muzzle until the next hand.


- It takes about 3-5 minutes of cooking smoke rising from the pot, lift it up to 5 tablespoons pineapple juice and stir well with batifa de coco.


- Spoon the mixture was put into print. Set aside and keep warm. Then entering into the incubator and left to cure a cold.


- So we do not make the mango sauce. The ripe mango flesh into 2 parts: the first part of the blender with the remaining pineapple juice. Add lemon juice into. Blend until fine. I have been here mango sauce.


- The mousse was then knocked out of the printing plate. Garnish with mango slices cooked. And topped with mango sauce again. This is done successfully. Serve now.




Pitchaya's Food.

Sweet and soft on the Taste. A delicious chocolate cake, soft face.

Chocolate cake recipe.

Ingredients - Part 1 of the cake.


1. 80 g cake flour.


2. Baking powder 1 / 4 tsp.


3. Ebckiggosda 1 / 2 tsp.


. 4 teaspoon vanilla 1.


5. Salt and pepper 1 / 4 tsp.


6. Cocoa powder 25 grams.


7. Granulated sugar 90 g flour.


Ingredients - Part 2 of the cake.


1. 50 grams.


2. Condensed milk, fresh 25 grams.


3. Lemon juice 1 tsp.


4. 65 g of vegetable oil.


5. Yolks 2 eggs.
Ingredients - Part 3 of the cake.
1. Whites, 2 eggs.


2. Granulated sugar 45 g flour.


3. Cream off Tata's 1 / 4 tsp.


The process of making chocolate cake, soft face.


1. Turn the oven at 180 degrees Celsius.
2. Prepare to print 8-inch circular cream laid paper, no fat.
3. Sift the cake ingredients together in a mixing bowl. Pond in the middle of the mixture. To prepare the ingredients. Part 2 of the cake.
4. Part 2 of the cake mixture into well of flour (cake part 1) using a hand whisk to combine muzzle enough people together and set aside.
5. The egg whites and cream off a bowl beat cream tart, with a maximum speed (Kitchen Aid Speed ​​10).
6. Beat until foamy, gradually add sugar, so it was a rough sandy ground down completely.
7. Beat egg whites until peaks form.
8. The egg whites with a spatula to mix in the top 4. To the ball by hand gently.
9. Pour into the prepared pan bake for 35 minutes or until cake is cooked.
Cake mix cake mix Part 1 + Part 2.




The Cake Mix Part 1 + Part 2 of the cake together.






I beat the egg whites + cream, cream tart. Keep up the coarser bubbles.






Add sugar and beat to peaks.






Mix cake mix, egg white with 1 +2.






Pour into print, and bake.












The two-story slide. Prepare the topping is soft.


Chocolate cake.


A mixture of chocolate, soft face.


Ingredients - Part 1 cake.
1. Powdered gelatin 1 tsp.
2. 300 grams.
3. Condensed milk 200 grams unsalted.
4. Granulated sugar 200 grams.
5. Cocoa 50 grams.




Ingredients - Part 2 cake.
1. 40 g of corn starch.
2. Condensed milk 150 grams unsalted.




Ingredients - Part 3 cake.
1. 150 grams of butter.
2. 1 tablespoon rum.




The process of making.


1. The cake mixture into a saucepan over low heat with a hand ball.
2. Part 2 of cake mix bag and mix them up.
3. Ingredients to a boil, then add the mixture. Part 2 is inserted into the cake and stir well. People do not stop the hand. Until the mixture is thick as you like.
4. I put the mixture into the cake from the oven and stir 3.
5. To continue until the mixture is heated. Then pour the cake is prepared.




Pour the cake mixture into the pot, Part 1.




Set over low heat until boiling.




Put the cake mixture with a second hand ball. Let the mixture thicken.




The face is soft on the cake, then cut into the prepared pan.


The beautifully decorated ....


Finished it ... For this cake, chocolate soft super delicious recipe that will impress even a word, of course, taste.

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Batter−Fried Shrimp

2 eggs
1/2 cup milk
1 cup all−purpose flour, stirred before measuring
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vegetable oil
2 pounds fresh or frozen whole shrimp
Oil (for deep−fat frying)
Choice of sauces (following)
Beat together eggs and milk until frothy. Sift together flour, baking powder and salt. Add to egg
mixture; add oil and beat until mixture is smooth and well blended. Set aside.
Remove shells from shrimp, leaving tails on. If shrimp are frozen, remove shells under running cold
water. Cut partway through lengthwise along outside curve. Lift out vein; wash shrimp and flatten so
they stay open. Drain well on paper towels.
Place enough oil or shortening to more than cover shrimp in a deep−fat fryer or kettle and heat to 375
degrees F. Dip shrimp into batter, one at a time, and fry, a few at a time, about 4 minutes, or until
golden brown and puffy. Drain on paper towels.
Serve immediately with choice of sauces.
Orange Sauce
1 cup Smucker's Sweet Orange Marmalade
1 clove garlic
1 piece whole ginger root or
1/2 teaspoon ground ginger
In a saucepan, combine all ingredients and cook over low heat, stirring constantly, until mixture
bubbles. Remove garlic and ginger root.
Makes about 1 cup.
Grape−Horseradish Sauce
1 cup Smucker's Grape Jelly
1 tablespoon prepared horseradish
1/4 cup catsup
Combine all ingredients.
Plum Hot Sauce
1 cup Smucker's Plum Preserves
1 to 2 cloves garlic, very finely minced
2 teaspoon soy sauce
1/4 teaspoon pepper
In a saucepan, combine all ingredients and cook over low heat, stirring occasionally, at least 5 minutes,or until garlic is cooked. Remove from heat and cool slightly.
Makes about 1 cup.

Bay Scallops with Scallions

4 tablespoons butter
1 1/2 pounds bay scallops
Black pepper, to taste
1 small bunch scallions, sliced
1/3 cup dry white wine
3 tablespoons fresh parsley, minced
Lemon wedges
In a large, heavy skillet heat butter and sauté scallops seasoned with pepper very quickly until slightly
browned, about 4 minutes. Remove scallops with a slotted spoon and put on a warmed serving dish.
Sauté the scallions in the same skillet over medium−high heat for 5 minutes. Do not brown. Add wine
to de−glaze the pan over high heat and cook until wine is reduced by half. Pour sauce over scallops;
sprinkle with parsley and serve with lemon wedges to squeeze over scallops.
Serve with additional hot butter if desired.

Barbecued Shrimp

5 pounds shrimp with heads
Salt and pepper, to taste
3 bay leaves
1/4 cup oregano
1/3 (2 ounce) bottle garlic juice
1 teaspoon Tabasco® sauce
2 pounds butter
6 large or 8 small lemons
Place shrimp evenly in large casserole or metal pan. Completely coat with salt and pepper until you
think they are ruined. Crumble bay leaves and sprinkle evenly over shrimp. Sprinkle oregano, garlic
juice and Tabasco over shrimp.
In separate pan, melt butter. Squeeze lemon juice, pulp and seeds into butter. Mix thoroughly and
pour over shrimp. Preheat oven to 350 degrees F and bake, covered, for 30 to 40 minutes.
Yields 6 to 8 servings.

Barbecued Shrimp

2 pounds fresh, unpeeled shrimp
4 stalks celery with leaves, diced
1/2 teaspoon garlic powder
3 lemons, cut into wedges
2 tablespoon cracked black pepper
3/4 cup butter or margarine, cut into cubes
Lemon wedges (for garnish)
2 tablespoons Worcestershire sauce
2 tablespoons salt
3/4 teaspoon hot sauce
Wash shrimp thoroughly and place in a large shallow pan. Add celery and garlic. Squeeze juice from
lemons over top. Dot shrimp with butter and sprinkle with remaining ingredients except lemon wedges.
Place shrimp under broiler until butter melts and shrimp starts to turn pink (about 5 minutes), stirring
several times. When all shrimp are slightly pink, reduce temperature to 350 degrees F and bake 20
more minutes or until done, stirring often. Do not overcook or shrimp will become mushy. Test for
doneness.
Garnish with lemon wedges.
Flavor improves if shrimp are cooked ahead of time and then reheated, but do not overcook.

Basic Shrimp

2 quarts heavily−salted water
2 bay leaves
5 whole cloves
1 large celery rib, coarsely chopped
1 clove garlic, halved
Tabasco® sauce
Pinch of thyme
Pinch of basil
Put shrimp in COLD water containing all of the above ingredients. Bring to a boil, then turn off the
heat. Shrimp are ready when bright pink.

Baked Stuffed Shrimp

25 to 30 large shrimp
3/4 stick (6 tablespoons) butter or margarine
6 ribs celery, chopped
1 large onion, chopped
3 bay leaves
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
1 pound crabmeat (lump or claw)
Salt, black and red peppers, to taste
About 3/4 of a medium−size French bread loaf
1 cup seasoned bread crumbs
Peel raw shrimp, leaving tail section on shrimp. Devein and butterfly shrimp. Refrigerate until
dressing is prepared.
In medium skillet, sauté celery, onions and bay leaves in butter or margarine until tender. Add green
onions and parsley. Sauté until tender. Remove bay leaves.
Poke holes in French bread. Wet bread under cold water then squeeze out most of the water. Break
bread into small pieces with hands and place in mixing bowl. Add celery, onions and parsley mixture to
bread. Add crabmeat, salt and pepper.
Take some of the dressing and by hand wrap around shrimp, leaving tail exposed. Roll or sprinkle
seasoned bread crumbs over stuffing. Place on lightly greased cookie sheet.
Bake at 350 degrees F for about 30 minutes.
Makes 25 to 30 stuffed shrimp.

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Baltimore Crab Cakes

Baltimore Crab Cakes
1 pound. fresh, lump crabmeat, drained
1/2 cup Italian−seasoned breadcrumbs
1/2 teaspoon baking powder
1/3 cup milk
1 large egg, beaten
1/4 cup mayonnaise or salad dressing
2 tablespoons finely chopped scallions
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
2 teaspoons dried onion flakes
3/4 teaspoon dried parsley flakes
1/4 cup all−purpose flour
1/4 cup butter or margarine, melted
Combine first 11 ingredients; shape into 6 patties. Coat with flour; chill at least 1 hour.
Cook patties in butter in a skillet over medium−high heat 4 minutes on each side or until golden.

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Barbecued Oysters

3 cups oysters
3/4 cup flour
Seasoned salt and pepper, to taste
1 1/2 cups barbecue sauce
Drain oysters well. Mix flour, salt and pepper in brown grocery bag. Shake oysters in flour mixture.
Sauté oysters in hot oil just enough to form a crust, but not enough to completely cook. Place oysters in
an oblong baking dish and cover oysters with barbecue sauce. Bake at 350 degrees F for 20 to 25
minutes.

Barbecue Shrimp

2 cloves garlic, smashed
2 bay leaves
6 pounds fresh Gulf shrimp with heads on,
20 to 25 count to the pound
1/4 cup lemon juice
1 1/2 pounds salted butter
1/2 pound margarine
2 teaspoons paprika
1 newly−purchased 4−ounce can black pepper
Preheat oven to 300 degrees F.
Use the garlic cloves to wipe the inside of a baking pan (or two) big enough to hold all the shrimp.
Squeeze it in there to get as much garlic oil as you can in there. Discard the garlic itself, but leave the
little bits that came loose. Place two bay leaves at the bottom of the pan.
Wash and pat dry the shrimp, then lay them on their sides, crowded together and slightly overlapping,
in the baking pan. Douse the shrimp with the lemon juice.
Cut the butter and margarine into cubes and distribute it atop the shrimp. Sprinkle it with the
paprika. Liberally sprinkle enough black pepper over the shrimp to cover them with a palpable black
layer. Don't miss any spots! (And you don't have to use the whole can, either.)
Bake the shrimp in a preheated 300 degree F oven for 15 minutes. Check them for doneness; when the
meat pulls away from the shells, you're there. You do not want soft, wrinkled shells. Return the shrimp
to the oven if necessary, but not much longer.
Serve the shrimp in soup plates with lots of the sauce and toasted French bread. Also plenty of napkins
and perhaps bibs.

Baked Scallops with Garlic Sauce

1 1/2 pounds bay scallops, cut in halves
3 cloves garlic, mashed
1/4 cup (1/2 stick) margarine, melted
10 firm white mushrooms, sliced
Light dash of onion salt
Dash of freshly grated pepper
1/3 cup seasoned bread crumbs
1 teaspoon finely minced fresh parsley
Wipe scallops with damp paper towel. Mash garlic cloves and add to margarine; stir well to blend.
Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish; add the
mushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce
and drizzle the rest on scallops. Sprinkle with bread crumbs, parsley and reserved garlic sauce. Bake
in preheated 375 degrees F oven until the top is nicely browned and bubbly hot.

Baked Stuffed Shrimp

24 jumbo shrimp
1 medium onion, minced
1 green pepper, chopped
6 tablespoons butter, divided
1 cup fresh crab meat or 1 (7 1/2 ounce) can
1 teaspoon dry mustard
Paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons mayonnaise
2 tablespoons flour
1 cup milk
1 tablespoon sherry wine, or more
Grated Parmesan cheese
Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat. Sauté onion
and pepper in 4 tablespoons of the butter until soft but not brown. Add the crab meat, dry mustard,
Worcestershire sauce, salt and mayonnaise. Set aside.
Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixture
along with the sherry. Mix well; stuff the butterflied shrimp with the crab meat and dot with extra
butter. Sprinkle lightly with Parmesan cheese and paprika. Arrange in shallow baking pan and bake at
350 degrees F for 25 to 30 minutes.
Serves 4 to 6.

Baked Stuffed Shrimp

16 (12−20 count) large shrimp
1 1/2 sleeves Ritz crackers, crushed
1/2 pound butter, melted
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
Dash of garlic salt
Lemon
Shell and devein shrimp. Set shrimp out on greased cookie sheet. Mix together crushed crackers,
butter, horseradish, Worcestershire sauce, Tabasco and garlic salt. Cover shrimp with stuffing. Bake
at 400 degrees F for 15 minutes.
Serve with lemon wedges.

Avocado Crepes with Crab

Avocado Crepes with Crab
1 large avocado
6 eggs
3/4 cup flour
Salt and pepper
3/4 cup milk
3/4 cup water
Butter
3 cups cream sauce
2/3 cup diced Gruyere cheese
1 tablespoon Worcestershire sauce
1 1/2 pounds crab meat (2 cans)
1/2 cup grated cheese
Mash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.
Heat a 6−inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan to
cover bottom and brown pancake. Turn and cook other side. Continue to use all batter.
Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add
Worcestershire sauce. Stir in crabmeat.
Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large buttered
shallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts.
Serves 6 to 8.

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Backyard Shrimp Fest

Backyard Shrimp Fest
1/2 cup Old Bay seasoning
2 tablespoons salt
4 quarts water
1 (12 ounce) can beer, optional
8 medium red potatoes, cut in quarters
2 large sweet onions, cut in wedges
2 pounds lean smoked sausage, cut in 2−inch lengths
8 ears fresh corn, cut in half
4 pounds large shrimp in shells
In an 8−quart pot, bring seasoning, salt, water and beer to a boil. Add potatoes and onions; cook over
high heat for 8 minutes.
Add smoked sausage to potatoes and onions; continue to cook on high for 5 minutes. Add corn to pot;
continue to boil for 7 minutes. Add shrimp in shells; cook for 4 minutes.
Drain cooking liquid. Pour contents of pot into several large bowls, shallow pails or mound on a
paper−covered picnic table. Sprinkle with additional seasoning if desired.
Makes 8 large servings
Recipe serving tip: Eliminate cleanup by using paper plates and covering the picnic or patio table with
news paper. Drain the water from the pot and mound con tents atop the paper. Have everybody grab a
seat around the table and have fun peeling and eating the shrimp. Provide empty pails or bowls for the
shrimp shells.

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Baked Oysters with Bleu Cheese

Baked Oysters with Bleu Cheese
1/2 pound peeled young potatoes
4 tablespoons milk
4 tablespoons olive oil
2 tablespoons chopped flat−leaf parsley
2 dozen plump, fresh oysters
Salt and pepper, to taste
2 egg yolks
4 tablespoon dry white wine
2/3 cup cream
3 ounces crumbled bleu cheese
Cook the potatoes in salted, boiling water until tender. Drain well, and mash (using a fork) together
with the milk, olive oil, and parsley.
Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the top
shell, and wash the bottom shell thoroughly.
Beat the egg yolks together with the wine, and put in a double boiler to cook until the mixture doubles
in volume, continuing to beat during cooking.
In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 minutes, then
remove from heat. Add the oyster juice, and fold this mixture gently into the egg yolks.
To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with the
sauce. Put them under the grill for 5 minute so that the mixture becomes golden brown.
Serve hot.

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Amaretto Shrimp

Yields 4 to 5 servings
1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and
cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until
pink.
Serve immediately over hot rice.

Alabama Shrimp Bake

1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs.
Serves 6.

Almost Shrimp Paesano

Shrimp
1 egg
1 cup milk
Salt and pepper to taste
1 pound extra−large shrimp, peeled
and deveined, tails left on
1/2 cup all−purpose flour
Vegetable oil
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of
room to cook. (It's important that shrimp are not near each other or touch.) Brown them on one side,
then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350
degrees F oven to finish cooking. Meanwhile, prepare sauce.
Sauce
1 1/2 cups (3 sticks) cold butter,
cut into 1−inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley
In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whisk
mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.
Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled
seafood.)
Serves 3 to 4.

Jack In The Box® Oreo Cookie Shake

If you live in one of the 15 Western states served by Jack in the Box, you have no doubt cracked a gut from the hilarious TV ads produced by this popular hamburger chain. In the spots a suit-wearing "Jack" runs the company, even though he's got a bulbous antenna ball for a head with a giant smiley-face
painted on it. He has a private jet, plays golf, even has kids  with mini antenna-ball heads.
Jack also has a featured shake flavor that, it turns out, is very easy to make at home with a blender, ice cream, milk and a handful of Oreo cookies. Sure the drive-thru is convenient and easy. But if you don't feel like getting out, now you can enjoy this clone at home from the first fast food chain in the country to use a drive-thru window way beck when.
3 cups vanilla ice cream
1 1/2 cups milk
8 Oreo cookies
1. Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir the shake with a spoon to mix, if necessary.
2. Break Oreo cookies while adding them to the blender. Mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake, but a few larger pieces remain. Stir with a spoon if necessary to help combine cookies.
3. Pour shake into two 12-ounce glasses.
Serves 2.

"Bualoy taro, coconut," fragrant coconut milk, fresh taste.

During winter, however, "little chef" I want something warm to eat to lose belly warm me like the "Bualoy taro, coconut," it is one of the favorite times this winter. But even if we are to become this summer. I still want to eat constantly. Week ago, I do it to satisfy It is distributed to many friends.

Ingredients are as follows.
Cooked white rice 1 1 / 2 cup.
Glutinous rice flour 1 / 2 cup.
Coconut milk 1 / 2 cup.
1 cup skim milk.
3 tablespoons water.
6 tablespoons sugar.
Salt 1 / 4 tsp.
Coconut meat, one son.
3 pandan leaves.


Preparation of the cooked taro and rice grinding. Then mixed with rice flour and water. Rub hands together until no. The sculpture is a small, round and generous portion of grated coconut meat to separate them. Bring coconut milk to boil. Add sugar, salt and pandan leaves to boil and simmer until sugar dissolves. Then, insert molding resins are prepared to Bualoy. Wait for it to boil again. Bualoy will float up. Add coconut milk and coconut meat to it. Stir well and turn off the lights. Wait for it to warm up slightly, then scoop to serve.

"Khum Krungsri" This is good value

Climate along the water at dusk on the back for KRUNGSRI.

When properly aimed at the right corner. We will open a menu of hand. Nachos with beef gravy, fresh shrimp (70 baht) to lower the papaya and carrots together. Skip the shrimp fresh Sheehan. Texture a fishy smell. The taste of delicious spicy papaya salad that comes to mind. The alcohol that people not wait to order a cold beer to quench my thirst for it, but I got a cold beer and spicy papaya salad and feel the cold water side of the old city, it's exceedingly well.






Of fresh water shrimp to eat together. As I know, I know that the city's old water shrimp, shrimp, shrimp on the river. KRUNGSRI is a good way. Water shrimp coconut soup (150 baht), we have to say that this bowl of soup was really tasty. The river shrimp with sweet sticky texture within. The soup was full. The coconut meat is soft and sweet to the taste. The cool water is very rich soup comes to mind. They learned later that the Tom Yum Goong The winner of this award winning food for many of the same soup.

Ancient fish (150 baht) This is another menu to feast on. The big fish in a savory sauce with a dash of texture and spicy flavor. Rich in aromatic herbs of the scorpion and I eat. Spoon meat sauce with fish that eat very well. I will pour water mixed with steamed rice to eat. It is no less interesting.

Concentrated flavors of Thai cuisine. Change the mood of the food to the menu with a touch of western German pork (180 baht) and eat some pork for this dish, the restaurant will be soft and tender pork stewed before. Then fry it until cooked. They do have to admit that it's not deep fried pork leg. The movie is a firm And it's not just the moment it is hot. It is a long time, although it has cooled down. The meat was very tender. I enjoy eating it with sauce and pickles.


Apart from that menu. Try it. Lima has a good menu more interesting example. Steamed fish with soy sauce (150 baht) Kang boiled fish dip (150 baht) Blue Fish (200 baht), curry, spinach, roasted oysters (80 baht), which anybody who is interested. If you have a chance to the old city of Ayutthaya. It is nice to be able to taste it. "The Lima restaurant for" fine dining restaurant with a concentration in the atmosphere is very casual waterfront.

Spongy eggs and like delicious exotic.

Spongy Egg.

This menu offers a menu with egg, preserved egg, which is my main character at all. The menu at this time to increase the ring of my friends about it and I did exceptionally well preserved egg. Mix well, let's see it.


The mixture for 2-3.


4-5 eggs preserved egg.


Fried dough with melted 1 cup water.


Sugar 1 tsp.


Sauce 2 tbsp.


½ teaspoon pepper.


¼ teaspoon salt.


Oil for frying.


How to do it.


1. Granulated sugar into the flour fried with pepper sauce and salt, stir well, then put the peeled eggs in flour to coat.


2. Dip in egg and seasoned flour, fried and then fried in a pan with hot oil quite a lot. Wait until the dough is full framework. Scoop up all the drain. The dish is served with chili sauce.


Cooking time 15 minutes.


Ingredients for about 150 Baht


Tip.


Delicious recipe of the dough is fried. 1 cup all-purpose flour 1 egg yolk, egg white, salt, pepper, a little isolated. If anyone can drop by drop to the aromatic powder with ½ cup water, it's not exactly the same and put in a cup with water. Egg yolks and beat to combine flavors.


Add flour and stir well again and then beat the egg whites to make up the rest of Asia. Then pour into the flour mixture gently fold to combine. The food pieces to coat evenly. Do not go into the mix. I just fry them quite delicious fried dough.






The information and illustrations from 

I invite visitors to taste: I was the first year of the Dragon Is served. Come to my taste.

Happy New Year again. This is the first post of the new year for sugarcane. Hello, I need to get together again soon --- I better not have eyes. I think I still need to be ผlubๆ Oผleๆ It is also good - I.
The first year of the Dragon. I have to leave flowers flowers flowers Pakakrong is pretty bright, well me.
Although not Kgncraw several days. However, it will take them through the ambush. Estimated that this camera is nearby. I have not taken place before.

Prate not to me. Served it better. There are many different flavors to leave it.


Dried pork dish, first cousin of my purchase I read. The sun was going to kiss the sun. Dry clay is good to eat with hot rice. I really enjoy it anyway.

Your husband and I enjoy the New Year. The food is fresh, familiar to the other for a few minutes. It is the egg soup.

Liang and the fried oyster. Liang is a cool cane from my house. The plant is not very personable. But not often.

But failure to chilli paste a bit table. I do not get it.

This favorite of many people at home. Streaky pork curry with string bean chilli.

This dish, adapted to children who do not like to eat vegetables. The vegetables were delicious, and more. Tom Kha Shrimp add cabbage. Mild taste that she likes.

Fish for my mother. You like to eat fish with steamed vegetables and more.

This is the sauce, Hon. But for you, now I do not eat spicy. I use soy instead. I asked if it was still delicious.

Several days later, you open her up some spicy foods, it has served as ever. Alternately in each hand. The day before your husband a curry coconut milk, eggs, pork orders.

The next day, another 2-3 servings of fish curry, pepper, sugarcane, spicy flavor to the south. That people eat much spicy.

How to change it. The aunt and niece to appease both.


At the mall, my daughter likes to eat Okonomiyaki. I try to find a way to make it look like this. Do not go round a bit. For a taste that is so. Sunday at her daughter's friends at home I have four people that have made this the children can eat together.

Trailers and spinach, baked with cheese.

Rounding out the menu that I call my own on Saturday. Fried Shrimp Salad Cream. Both she and her friends, and so delicious it is.

I finished my visit I was ending a bad taste because it is really a pearl. It served me well again.


Of the cane for every Kgncraw. I have every day Hello.

Credit lovelyjone/jog Pantip.com

"Sri Suwan" assorted dishes.

I eat a lot. People would be like "crawling skin" What about?


The cause was hunger, dizziness dizzy when Tend to control hunger and cravings are not. Food is a non-stop. I called a lot of meat know. The food was served to the table, so I ordered that too. As he called it. That mad hungry.

Thus, the "crawling skin" What nonsense is this is not. Because the symptoms that happen to us again. When once it has been engaged at the Mahidol University, Salaya Phuttamonthon 4 finished the food and hunger. And remember that I had known that this is a fine dining restaurant where I eat all that is Sri Suwan. A restaurant with a casual atmosphere. Shaded by trees. And air services as well. And sale of traditional Thai food. It has a menu of Chinese food. And seafood as well.


When we choose to sit in a corner table outside the room air. I can not wait, because many I would choose to open the menu order. Let's say that there really is not many to choose from the menu. We chose not to eat the dishes that do not stop. Order one. They are hungry enough.

The first menu is served fried shrimp (150 baht) on the outside, soft on the skin. It has the taste of meat, shrimp and pork mixed together. Eaten with sweet plum sauce well.

Salad Taewpo (80 baht) this dish through the Taewpo to boiling, then mix sauce into chili paste, coconut, roasted pork, minced shrimp, boiled, sprinkle with onion and fried, and cream plus a boiled egg to eat tie with salad Taewpo that chewing a wet salad. good taste, spicy taste.

Followed by bean paste stew (80 baht), the Thai traditional way and fermented soy is a bean paste. Then I put the ingredients and simmer. The bean paste stew is a traditional Thai style with sweet, salty to eat it with fresh vegetables.

The duck dish is stewed (dish at 180, 280, 350 baht each) on the menu at almost every table ordered. Because here the duck cherry Boiled with stewed according to recipe. I had stewed duck fillet served in pieces. Eaten duck meat to chew soft mouth. No foul odor, lake duck The good taste of stewed.

Pan-fried shrimp with salt water (1,200 baht per kg), this dish was served hot at the big shrimp fry until cooked. Then pour the formula with water pouring out of the shop on the shrimp. The shrimp taste very sweet. Pour water into the sweet and salty.

Next is the menu. Baked fish sauce, sweet neem (190 baht) This dish is delicious with fish, meat, sweet burn. Neem boiled and eaten with fish sauce, sweet mellow taste good cooked through. It has a spicy flavor to sauces, Hon dip eaten with fish, too.

Many of the Thai diet. Eat some Chinese food. Ohg fried taro basket with Ginkgo (150 baht) This menu can eat the whole basket is made ​​from taro to weave a basket, then fried. The Ginkgo Ohg to put a chicken, shrimp, cashew nuts, jujube, Chinese chestnut and ginkgo Luc would cook fried flavors to combine. Ohg eat fried taro basket of Ginkgo crunchy crisp. Machine, everything tastes good.

Reach the final. Steamed snow fish, soy sauce (300 baht) is a large selection of fresh fish, snow. The steamed until cooked. Water and soy sauce in the recipe through the onion and mushroom sauce on a piece of fish. Meat, fish, snow, soft and sweet taste of the water, soy sauce and sweet.

Here is a sample menu that we have tried to fill any แnentgag. But if you ask, there are other notable dish that I say. I say that with all modern software, such as Thailand (250 baht) fried fish sauce (280 baht) fried oyster sauce, bamboo shoots, water (200, 400 baht) fried venison oyster. The black pepper sauce (200 baht) and the other goodies that. If that was the Eaaepenwea Phuttamonthon 4, and when I visit the store, "SRI Project" to be replete with food, I like it.
Shop "Sri Suwan" is located at 11 / 1 Moo 6, Baan Suwan Food Sri Salaya, Nakhon Pathom province, the Buddhists call it from a photo. Boromratchonnee to run straight through Phuttamonthon 4 is labeled. way to the bridge to the photo. Phuttamonthon 4 then turn left and straight on until the path. Authority of Thailand, then turn left into the alley. We will see Sri Suwan is located. The car park is open daily from 10:00 to 22:00 am in the restaurant for a Chinese banquet. And a buffet with a call. 0-2441-9243, 0-2441-0777.