Ingredient
(For 2 persons served - but if you want to end the meal with a recommendation to double the recipe to me.) 1. Eggs 2 eggs.
2. Not low-fat milk (whole milk) ¼ cup.
(No, it's plain milk it. We use the whipping cream + 2 percent low fat milk).
3. Cinnamon ¼ tsp (looks like a lot. But we try to fit in.).
4. Grated orange peel from 1 orange.
5. Bread, slice thickness of two sheets, a small white sheet, some 4.
(We recommend the use of mixed grains, cereals, meat, heavy on it.
It has not taken time to dip the eggs we use two large sheets of plate 12 Grain French Bread I do not, or will be).
6. Sugar 1 tablespoon (I added it).
7. 1 tablespoon butter for frying the bread.
B. For orange syrup - Amber Syrup.
1. Orange juice from an orange fruit.
(We took a fresh orange juice 3 tablespoons instant I used it I put a little sauce.
Hia will condense on the cooling. One is not very sweet).
2. Jam, orange (orange marmalade) ¼ cup.
3. Sugar ¼ cup.
How to do it. 1. Prepare the bread, cut into the side of an issue - if I have to maintain it. Then cut in half. The bread into 4 plates. 2. Beat eggs, milk powder, sugar, Cinnamon and orange peel in a bowl with a flat bottom surface area until well ... 3. We see that we have a mixture of the bread is not enough for me. I took my computer to use Super Tap. Remove the bread slices into egg mixture plated - 2 minutes on each side, are not fit. I see in the image space to put another slice of bread. It should not do it. The large slice of bread, eggs fit into 2 discs (4 compact discs), but ... I actually do not do wrong ... 4. We let the bread soak the eggs. I turned me orange syrup. The Pour all ingredients into the pot. (We made it double the recipe. The opportunity to eat well) Stir the mixture with a hand ball. Be heated on the stove over medium heat and boil until sugar is dissolved. Reduce heat to low and let it warm to around 3-4 minutes ... 5. Filters out the waste that comes with the bark off jam. In case you do not like the bitter taste of orange peel ... I do not like too much. So we removed it. 6. Warm butter on the pan to medium heat (we do not master the content of 2 per sheet each time they melted butter about 1 / 2 tablespoons of it) I put the melted butter. Pan from heat. It took a plate of bread, fried eggs. Until golden brown. Or yellow skin. It takes about 2 minutes on each side of it is enough to fry for 1 minute then turn it over to see it. Each furnace to heat the same. Food will not burn. The color you want. Serve on a plate to hold it ... If the syrup is thick. It took him warm in the microwave to melt. Again I will put the pot on the stove over low heat to warm them ....
That we put a little sugar into the egg mixture, then ... he could almost taste. It is my mellow. I can not pour the syrup. It would be sweet ...Orange French Toast for breakfast delicious ... I'll eat the fruit of the season with a giant orange (Grape Fruite) to sell a lot of buying 18-pound bag go ... I have a giant orange with cottage cheese.
It's not greasy. Cut the tart was quite good. Breakfast is good for you.
credit Likely Palungjit.com
"Aalaw" Thai dessert. Unique - feature a color and shape that I eat. Provides for the deposit. And a dessert that can be stored for a long time. The candy shop, Thai "third man" to do this type of candy sales have been very well received. Of features that look and taste that it is different from Aalaw sold widely by make, "Aalaw rose" beautiful taste is not very sweet and the color is not dark and sweet things to eat as many "channels do not eat" to consider. ...
Oil - Patra with Tia Jump perfect Thai dessert shop owner told me that. Prior to her career and the fans will turn to the Thai dessert sale. Both had worked as an administrator at the Krabi Resort, a family business long enough to make one feel tired. Future and think that if there ever was troublesome because the salary is not enough to keep.
"We will discuss this age they are not yet made a career of 30 years to start their own business or something now. They will sit and wait for the salary would not. It helps to think and look well what to do. I had better bake sale. He is almost everything I bake. I opened it at home, traditional Thai desserts. We will not sell. But the main reason that the decision to sell Thai dessert because I think that nowadays people eat Thai desserts we both want to preserve Thai desserts delicious dessert to eat out and take it to Bangkok. The Thai dessert has about 4 months now and found a very good ".
Materials used in making Thai desserts like "Aalaw Rose" ... I have a gas stove, brass pan, spatula, piping bag, squeeze the head of No. 124 and No. 67, an umbrella for the base, scissors, head squeezing the locking nut,. Fruit roll, printed for the count. (Type A gelatin into the oven), microwave ovens, fabric, glass, pot roast, hot air, etc. The raw ingredients are ... Red Lotus-branded wheat flour, flour grandmother Dame Mombasa, the taste of fresh milk, cream, sugar, fragrant candle candy, food coloring (green, pink, orange).
The first to make the dough first. Components is ... Wheat flour, butter and fresh water by mixing flour, butter, water, massage the ingredients together well. Leave room for half an hour. Roll the dough, then flatten into a disc. Cutting the use of a count. It will be a yellow set aside.
How to make. "Aalaw rose" of the dough. Sift the flour mixture to expand. Then bake, smoke candles, sugar, coconut milk mixture and set aside to melt the ingredients together. Then filtered with glass cloth. The dough is prepared by slowly pouring the mixture into the coconut milk. Massage the mixture well. Put into a pan of gold. Picking up on the stove over medium heat, stirring vigorously until the dough is thick and fast and clear. If the dough is cooked and then lift up and set aside.
Scoop the dough is divided into sections according to each color (white is the color).
The next step is to squeeze the dough into a "rose" by using a squeeze Cake No. 124 to No. 67 for leaves or petals and sepals. Spoon the flour mixture, then put Aalaw piping bag. The locking head squeeze. Time to put the squeeze on the indoor broiler. Started before the pollen. The number 124 is squeezed into the mouth, head, squeeze the mixture into the center of the broad umbrella. The left hand, right hand, squeeze the dough with a rolling umbrella Aalaw. Swirling around about two and a half. Be the first to leave a number, then slice off the end of Thailand.
Then made into flowers. Put her head down on the umbrella, then squeeze gently squeeze the dough is curved and raised above the surrounding little pollen. I've squeezed into my head with an umbrella. The petals from Tier 1 to Tier 2 to Tier 1 minced clove in the center to cross until the desired size. Using scissors, cut the flower out of the base. The casserole is baked in the hot air. The sun was.
Aalaw candy roses. Boxed stylish 8-piece sells for 45 baht and a candy shop of Thai Oil has a Thai dessert variety that I eat as snacks ใseasg, jelly, coconut milk, sweet, sticky, boiled sweets, candy and roses, candy Taewแpb succeed. , I swallow candy, banana candy, candy, etc., which will circulate it to switch it every day.
"Thai Food" Thai dessert shop "third man" and sell at the store every Tuesday - Thu - Fri The solubility properties Road (Silom Soi 5) and Wednesday at the Ministry of Finance. You can also get outside catering and event such as New Year's Day ceremony and other events by contacting the. .08-6662-4605 And call 08-5982-4146.
The menu itself is simple. At home in the month of love chocolate, this would not be here. But this time we have a recipe. Chocolate brownies to leave me. Besides the taste, but also my happiness. The surprise of the people we love, it took me pretty sweet. J This formula, we focused a little harder to complete the taste of flour. Of course, like me ^ ^.
100 g dark chocolate.1 cup chocolate chips.110 g salted butter.2 cup sugar.Eggs 3 eggs.All-purpose flour (sifted 3 times) 1 cup.Cashew nuts (roasted then) 150 grams.Salt 1 / 2 tsp.The smell of vanilla 1 / 2 tsp.Before you start - Sift flour 3 times - to print and lined with buttered paper - the smell of roasted cashew nuts - turn it into an oven at 180 degrees Celsius here.
1. Cut the chocolate into pieces. Put a pot or bowl coated stainless steel to 40 grams of butter is put into the pot.2. Melt chocolate in double boiler used to heat the water to a boil, then boil a pot of chocolate coating that we put into the mouth of the pot boiling. (** Do not let the chocolate pot with water to a boil. If the hot hand. The grill is what I do put a pot of chocolate **) people and so on. Heat from the steam melted chocolate until the liquid is homogeneous with butter. Then lift up and set aside.** Do not remove the chocolate from the heat. Because instead of melting. ** It will dry and burn it.3. Beat the butter with the remaining butter with the sugar until fluffy little better (and lighter in color increased slightly), then add eggs one at a salt smell of vanilla, beat eggs well.4. Gradually add the melted chocolate and place.5., And then add the flour. Using a rubber spatula, gradually. I mix everything together. This is a spatula, spread it around the flour mixture into the cream I do not have a lot of candy, we will come out dense and not fluffy.
6. The mixture was then poured into a 8x8 inch buttered pan and lay it on paper. Then sprinkle the chocolate chips and cashew nuts. We roasted them along to me.7. Into the oven at 180 ° C for 25-30 minutes will begin to notice that the front of the candy. When cooked, lift out and set aside on a wire rack. Do not rush off to serve it. Waiting for the evening before. Otherwise the meat will be nice to me.
Mango with sticky rice.
This mango season. Do not miss the sweetness of the mango sticky rice. I like mango. Selected as preferred. But the most popular. The Mango Nam Dok Mai is a good choice because of the large granule is cooked well. I'm not too much sugar and meat right here.
Ingredient
Ekigiwgo rice.
1 / 2.
Kg
Thick coconut milk and juice.
1.
Cup
White sugar.
3 / 4.
Cup
Salt and pepper.
2.
Teaspoon
Powdered alum.
1.
Teaspoon
Coconut milk mixture.
Neutral milk.
1.
Cup
Rice flour.
1.
Tablespoon
Salt and pepper.
A handful.
Granulated sugar
1.
Teaspoon
How to do it.
The dirt out of rice. Rinse thoroughly. Soak for at least 3 hours with alum polished rice, soaked for 20 minutes in a colander and rinse thoroughly, drain facilities. Then steamed in boiling water until very light (about 20 minutes).In addition, rice and coconut milk, mix sugar, salt and water filtered by a thin white cloth. Bring to boil to a boil. Be careful not to break it.Pour the hot milk. The large porcelain sink. Pour hot cooked rice, according to people in the same spatula to cover the lid on for about 20 minutes to crumble again, lightly press down firmly until they are closed.Prepare the coconut sticky rice topped with coconut milk, flour, salt and sugar mixed with enough water to filter through some of the whites. Bring to a boil and then set fire to people throughout the year.Peel mango, cut into pieces served on a plate and sprinkle with coconut milk, beans, rice dish topped with a little gold. Peel the mango and the side dishes.
Eat six small ones.
Ingredients (for 8), biscuits, crushed coarsely 2 2 cup (200 grams) sweetened condensed milk Bear 2 tablespoons (40 grams) salted butter melted 1 / 4 cup (56 grams) of yogurt mixed with blueberries. Nestle brand 4 cups (140 grams) of breakfast cereal brand, Nestle Fitness Hole Valley in South 1 / 2 cup (50 grams) of fresh fruit to decorate as you like.How to do it.
Mix melted butter with crushed biscuits coarsely. Bear Brand sweetened condensed milk, and enough people together, put into a glass, alternating with yogurt mixed with blueberries, Nestle brand.Decorate with fresh fruit, kiwi, strawberries, blueberries and sprinkle with Cereal food brand Nestlé Fitness Hole Valley in South chilled ready to eat at the dinner.
I know.Pie yogurt as a snack or dessert to make energy. Together and provide nutrients that are beneficial to the body's energy, vitamin C and calcium from yogurt. As well as dietary fiber from breakfast cereals to help you. Digestive and excretory functions effectively seen by the panel.
Nutritional value. Power for 1 to 280 KCAL.
The world famous "tea" was a long time ago. Some properties that have a variety of tea to enjoy some privacy. Some say the food is eaten with good taste. But whether it is "108 for me," I would also recommend "slow" to have known better.Tea is a plant that comes from plants in the family CAMELLIA site Café Central is a plant that resembles a bush green tea can easily be 6 types of tea, white tea, yellow tea, green tea, oolong dry black tea and the ER. in. The charts of all kinds can be made from the same tea. But through a different process to go out.
The tea leaves are called enzymes. Poly phenol oxidase and poly-phenolic compounds that occur naturally bio. Antigua and properties of substances leaving the Residence of Boyd FLAVONOIDS. Properties found in green tea also helps trap. And destroy free radicals. It also works with students in Xi'an. Added strength to the walls of blood vessels.
The benefits of tea are not just. Tea also helps lower cholesterol levels and neck race for the State in the arteries. Help control blood sugar levels. Prevent heart disease and cancer. Help remove toxins in the body. In addition, tea is the psychological effect. Smell and taste fine to relax, reduce stress.
Hard-boil five eggs. Separate the whites from the yolks. Put the yolks through a sieve. Put the whites either through a vegetable press, or chop them very fine. Make a half pint of cream sauce, season it andadd the whites. Have ready a sufficient amount of toast, carefully buttered. Put this on a heated platter, cover over the cream sauce and the whites, dust the tops with the yolks, then with salt and pepper.Garnish the edge of the dish with finely chopped parsley, and send at once to the table.
SHIRRED EGGSCover the bottoms of individual dishes with a little butter and a fewfresh bread crumbs; drop into each dish two fresh eggs; stand thisdish in a pan of hot water and cook in the oven until the whites are"set." Put a tiny bit of butter in the middle of each, and a dustingof salt and pepper.EGGS MEXICANAPut two tablespoonfuls of butter in a saucepan. Add fourtablespoonfuls of finely chopped onion and shake until the onion issoft, but not brown. Then add four Spanish peppers cut in strips, adash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let thiscook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.EGGS ON A PLATERub the bottom of a baking dish with butter. Dust it lightly with saltand pepper. Break in as many fresh eggs as required. Stand the dish in a basin of water and cook in the oven five minutes, or until thewhites are "set." While these are cooking, put two tablespoonfuls ofbutter in a pan and shake over the fire until it browns. When the eggs are done, baste them with the browned butter, and send to the table.EGGS DE LESSEPSShir the eggs as directed. Have ready, carefully boiled, two sets ofcalves' brains; cut them into slices; put two or three slices betweenthe eggs, and then pour over browned butter sauce.EGGS MEYERBEERTo each half dozen eggs allow three lambs' kidneys. Broil the kidneys. Shir the eggs as directed in the first recipe. When done, put half a kidney on each side of the plate and pour over sauce Perigueux.EGGS A LA REINE
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are "set." Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.
EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons to be served. Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are "set," dust them with salt and pepper and send them to the table.
EGGS A LA PAYSANNE
6 eggs
1/2 cupful of cream
2 tablespoonfuls of grated onion
1 clove of garlic
1/2 teaspoonful of salt
1 saltspoonful of pepper
Add the onion and the garlic, mashed, to the cream; pour it in thebottom of a baking dish, break on top the eggs, dust with salt and
pepper, stand the baking dish in a pan of water and cook in the oven
until the eggs are "set." Serve in the dish in which they are cooked.
EGGS A LA TRINIDAD
6 eggs
2 lamb's kidneys
1 cupful of fresh bread crumbs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of stock
1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt
1 saltspoonful of pepper
Split the kidneys, cut out the tubes; scald them, drain, and cut them
into thin slices. Put the butter into a saucepan, add the kidneys,
toss until the kidneys are cooked, then add the flour, stock, kitchen
bouquet, salt and pepper; stir until boiling. Grease a shallow granite
or silver platter, break into it the eggs, sprinkle over the bread
crumbs and stand them in the oven until the eggs are "set," then pour over the sauce, arrange the kidneys around the edge of the dish and send at once to the table.
EGGS ROSSINI
6 eggs
4 chicken livers
12 nice mushrooms
1/2 cupful of stock
1/2 teaspoonful of salt
1 dash of pepper
Put the stock in a saucepan and boil rapidly until reduced one-half,
add a drop or two of browning. Throw the chicken livers into boiling
water and let them simmer gently for ten minutes; drain. Slice the
mushrooms and put them, with the livers, into the stock; let them
stand until you have cooked the eggs. Put a tablespoonful of butter in the bottom of a shallow platter; when melted break in the eggs, stand them in the oven until "set," garnish with the livers and mushrooms and pour over the sauce.
EGGS BAKED IN TOMATO SAUCE
Make a tomato sauce. Pour one-half in the bottom of a baking dish or
granite platter, break in from four to six fresh eggs, cover with the
other half of the sauce, dust the top with grated cheese, and bake in
a moderate oven until "set," about fifteen or twenty minutes. Serve
for supper in the place of meat.
EGGS A LA MARTIN
Make a half pint of cream sauce. Put half of it in the bottom of a
baking dish or into the bottom of ramekin dishes or individual cups.
Break fresh eggs on top of the cream sauce, dust with a little salt
and pepper, pour over the remaining cream sauce, sprinkle the top with grated cheese, and bake in a moderate oven until the cheese is browned and eggs are "set." Serve in the dish or dishes in which they are cooked.
EGGS A LA VALENCIENNE
6 eggs
1 pint of dry boiled rice
1/2 pint of strained tomato
2 mushrooms
2 tablespoonfuls of grated Parmesan cheese
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 saltspoonful of grated nutmeg
1/2 teaspoonful of paprika
1 teaspoonful of salt
1/2 saltspoonful of pepper
Rub the butter and flour together, add the strained tomato, stir until
boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.
Take a granite or silver platter, put in two tablespoonfuls of butter
extra, let the butter melt and heat; break into this the eggs, being
very careful not to break the yolks. Let the eggs cook in the oven
until "set." Then put around the edge of the dish as a garnish the boiled rice, pour over the eggs the tomato sauce, dust the top with
the Parmesan cheese and send at once to the table.
FILLETS OF EGGS
6 eggs
4 tablespoonfuls of good stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Beat the eggs with the stock, add the salt and pepper. Turn them into
a buttered square pan, stand this in another of boiling water, and
cook in the oven until the eggs are thoroughly "set." Cut the
preparation into thin fillets or slices, dip in either a thin batter
made from one egg, a half cupful of milk and flour to thicken, or they may be dipped in beaten egg, rolled in bread crumbs and fried in deep hot fat. Arrange the fillets in a platter on a napkin, one overlapping the other; garnish with parsley and send to the table with a boat of tomato or white sauce.
EGGS A LA SUISSE
Cover the bottom of a baking dish with about two tablespoonfuls of
butter cut into bits. On top of this, very thin slices of Swiss
cheese. Break over some fresh eggs. Dust with salt and pepper. To each half dozen eggs, pour over a half cup of cream. Then cover the top with grated Swiss cheese and bake in the oven until the cheese is
melted and the eggs "set." Send this to the table with a plate of dry
toast.
EGGS WITH NUT-BROWN BUTTER
These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute or frying pan. As soon as it
begins to heat, break into it the eggs and cook slightly until the
yolks are "set;" dish them at once on toast or thin slices of broiled
ham. Put two more tablespoonfuls of butter in the pan, let it brown,
and add two tablespoonfuls of vinegar; boil it up once and pour over
the eggs. EGG TIMBALES
Butter small timbale molds or custard cups, dust the bottoms and sides with chopped tongue and finely chopped mushrooms. Break into each mold one fresh egg. Stand the mold in a baking pan half filled with boiling water, and cook in the oven, until the eggs are "set." Have ready nicely toasted rounds of bread, one for each cup, and a well-made tomato or cream sauce. Loosen the eggs from the cups with a knife, turn each out onto a round of toast, arrange neatly on a heated platter, fill the bottom of the platter with cream or tomato sauce, garnish the dish with nicely seasoned green peas and serve at once.
EGGS COQUELICOT
Grease small custard or timbale cups and put inside of each a cooked Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt, stand the cups in a pan of boiling water and cook in the oven until the eggs are "set." Toast one round of bread for each cup and make a half pint of cream sauce. When the eggs are "set," fill the bottom of the serving platter with cream sauce, loosen the peppers from the cups and turn them out on the rounds of toast. Stand them in the cream sauce, dust on top of each a little chopped parsley and send to the table.
EGGS SUZETTE
Bake as many potatoes as you have persons to serve. When done, cut off the sides, scoop out a portion of the potato, leaving a wall about a half inch thick. Mash the scooped-out portion, add to it a little hot milk, salt and pepper, and put it into a pastry bag. Put a little salt, pepper and butter into each potato and break in a fresh egg.
Press the potato from the pastry bag through a star tube around the
edge of the potato, forming a border. Stand these in a baking pan and bake until the eggs are "set." Put a tablespoonful of cream sauce in the center of each, and send to the table.
EGGS EN COCOTTE
Chop fine one good-sized onion. Cook it, over hot water, in two level tablespoonfuls of butter. When the onion is soft add a quarter of a can of mushrooms, chopped fine, two level tablespoonfuls of flour and one cupful of stock. Stir until boiling. Add a tablespoonful of chopped parsley, a half teaspoonful of salt and a saltspoonful of
pepper. Put a tablespoonful of this sauce in the bottom of individual
cups. Break into each cup one egg. Pour over the remaining mixture.
Stand the cups in a pan of hot water and bake in a moderate oven about five minutes.
EGGS STEAMED IN THE SHELL
Eggs put into hot water and kept away from the fire are much better
than eggs actually boiled for only a short time. The greater the
number of eggs to be cooked, the greater the amount of water that must be used. To cook four eggs, put them into a kettle, pour over them two quarts of water, cover the kettle and allow them to stand for ten minutes. Lift them from the water, put them into a large bowl, cover with boiling water, and send at once to the table. The whites will be coagulated, but should be soft and creamy, while the yolks will be perfectly cooked. If you should add six eggs to this volume of water, lengthen the time of standing. A single egg, dropped into a quart of water, must stand five minutes.
BIRDS' NESTS
Separate the eggs, allowing one to each person. Beat the whites to a
stiff froth. Heap them into individual dishes, make a nest, or hole,
in the center. Drop into this a whole yolk. Stand the dish in a pan of
water, cover, and cook in the oven about two or three minutes. Dust
lightly with salt and pepper, put a tiny bit of butter in the center
of each, and send at once to the table. This is one of the most
sightly of all egg dishes.
EGGS EN PANADE
2 eggs
6 slices of bread
1/2 cupful of milk or cream
4 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley 1/2 teaspoonful of salt
1 saltspoonful of pepper
Trim the crusts from the bread. Beat the eggs until well mixed, but
not light, then add the milk or cream, salt and pepper. Put the oil in
a shallow frying pan, dip the slices of bread in the beaten egg and
drop them into the hot oil; when brown on one side, turn and brown the other. Dish on a hot platter, dust with the chopped parsley and send at once to the table.
EGG PUDDING
6 eggs
6 slices of bread
1 tablespoonful of chopped parsley
2 tablespoonfuls of chopped chives
2 tablespoonfuls of butter
1 tablespoonful of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of white pepper
Break the eggs in a bowl, add all the seasoning. Rub the butter and
flour together, add the milk, stir until boiling, and then add this to
the eggs; beat together until thoroughly mixed. Crumb the bread,
removing the crusts; stir this in at last. Turn into a buttered baking
dish, cover with grated cheese, and bake in the oven until thoroughly "set" and a nice brown. It makes an exceedingly good, easily digested luncheon or supper dish for children.
EGGS A LA BONNE FEMME
1 Spanish or 2 Bermuda onions
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
6 eggs
1 teaspoonful of salt
1 saltspoonful of pepper
1/2 saltspoonful of grated nutmeg Separate the whites and yolks of the eggs. Put the butter into a
saucepan, add the onions, cut into _very thin_ slices; shake until the
onions are soft, but not brown, then dust over the flour, mix, and add the milk, salt, pepper and nutmeg. Stir carefully until this reaches boiling point, then stand it on the back part of the stove where it will keep hot for at least ten minutes. Beat the yolks of the eggs until very creamy, then stir them into the sauce, take from the fire, and fold in the well-beaten whites of the eggs. Turn into a baking dish or casserole and bake in a hot oven fifteen minutes; serve at once.
TO POACH EGGS
Use a shallow frying pan partly filled with boiling water. The eggs
must be perfectly fresh. The white of an egg is held in a membrane
which seems to lose its tenacity after the egg is three days old. Such
an egg, when dropped into boiling water, spreads out; that is, it does
not retain its shape. When ready to poach eggs, take the required
number to the stove. The water must be boiling hot, but not actually
bubbling. Break an egg into a saucer, slide it quickly into the water,
and then another and another. Pull the pan to the side of the stove,
where the water cannot possibly boil. With a tablespoon, baste the
water over the yolks of the eggs, if they happen to be exposed. They
must be entirely covered with a thin veil of the white. Have ready the desired quantity of toast on a heated platter, lift each egg with a
slice or skimmer, trim off the ragged edges and slide them at once on
the toast. Dust with salt and pepper, baste with melted butter, and
send to the table.
EGGS MIRABEAU
Cut a sufficient number of rounds of bread, toast them carefully and
cover them with _pate de foie gras_, put on top of each a poached egg, pour over sauce Perigueux, and send to the table.
EGGS NORWEGIAN
Cover rounds of toasted bread first with butter and then with anchovy paste, put on top of each a poached egg, pour over anchovy sauce, and send at once to the table. EGGS PRESCOURT
Toast slices of bread, put thin slices of chicken on each, on top of
this a poached egg, cover with sauce Bernaise, and serve at once.
EGGS COURTLAND
Mince sufficient cold chicken to make a half cupful. Make a half pint of cream sauce, add the minced chicken, a half teaspoonful of salt and a dash of red pepper. Toast a sufficient quantity of bread, put it on a heated platter, pour over a small quantity of the minced chicken and cream sauce, put on each a poached egg, cover with the remaining sauce, dust with parsley and serve with a garnish of green peas.
EGGS LOUISIANA
Make a half pint of tomato sauce, toast a sufficient quantity of
bread, butter the bread and put on each slice a poached egg; cover
with the tomato sauce.
EGGS RICHMOND
Chop sufficient cold chicken to make a half cupful, add an equal
quantity of finely-chopped mushrooms, add this to a half pint of cream sauce. Add one unbeaten egg to a pint of cold boiled rice, season it with salt and pepper, make into round, flat cakes, and fry in hot fat.
Arrange these on a heated platter, pour over the cream sauce mixture, and put on top of each a poached egg.
HUNGARIAN EGGS
Boil a cup of rice until tender and dry. Make a half pint of paprika
sauce. Turn the rice into the center of a platter, smooth it down,
cover the top with poached eggs, pour over the paprika sauce and send at once to the table. EGGS NOVA SCOTIA
Put a poached egg on top of a flat codfish cake, pour over cream or
tomato sauce, and send to the table.
EGGS LAKME
Cut cold chicken or turkey into very thin slices, and stand over hot
water, in a dish, until heated; toast a sufficient quantity of bread,
butter the slices, put on each a slice of chicken or turkey, dust
lightly with salt and pepper. On top of these place a poached egg,
cover with tarragon sauce, and send to the table.
EGGS MALIKOFF
Toast rounds of bread, cover them with caviar which has been seasoned with a little onion and pepper. Put on top of each a poached egg, cover with horseradish sauce, and send to the table.
EGGS VIRGINIA
Grate six ears of corn. Add half cupful of milk, a half cupful of
flour and two eggs, beaten separately, and a half teaspoonful of salt
and a dash of pepper. Drop the mixture in large tablespoonfuls in hot
fat. When brown on one side, turn and brown on the other. Drain and arrange neatly on a large platter. Put a poached egg on the top of each cake, cover with cream sauce and send to the table. This dish, with green peas, makes quite a complete meal.
JAPANESE EGGS
Carefully boil one cup of rice, drain dry. Make a half pint of cream
sauce, add to it a teaspoonful of grated onion and a teaspoonful of
chopped celery. Poach the desired number of eggs. Put the rice in the center of a platter, cover it with the eggs, pour over the sauce. Dust the dish with parsley, and send at once to the table. The edge of this dish may be garnished with broiled sardines or carefully broiled smoked salmon. EGGS A LA WINDSOR
6 eggs
6 rounds of toast
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of chicken stock
1 tablespoonful of chopped parsley
1 tablespoonful of chopped olive
1 tablespoonful of chopped Spanish pepper
1/2 teaspoonful of salt
1 saltspoonful of black pepper
Rub the butter and flour together and add the stock; stir until
boiling, and add the salt and pepper. Toast the bread. Poach the eggs, put them on the toast, pour over carefully the sauce, heap the chopped vegetables, mixed, in the center of each egg and send to the table.
EGGS BUCKINGHAM
Allow one egg to each person that is to be served. Cut either a dry or a Virginia ham into very thin slices; allow one thin square to each
person. Toast squares of bread, remove the crust. Broil the ham
quickly; put each square of ham on a square of toast, put on top a
poached egg, dust lightly with pepper and send to the table.
POACHED EGGS ON FRIED TOMATOES
Cut solid tomatoes into slices a quarter of an inch thick, dust them
with salt and pepper, dip them in egg beaten with a tablespoonful of
water, roll them thickly with bread crumbs, dip them again in the egg, dust again with bread crumbs, and fry in deep hot fat. Drain on brown paper, dish on a heated platter, put a poached egg in the center of each slice, dust with salt and pepper, put a tablespoonful of tomato sauce over each egg and send at once to the table. Cream sauce may be used in the place of tomato sauce. EGGS A LA FINNOIS 6 eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of strained tomato
1 tablespoonful of chopped chives
2 green peppers
Rub the butter and flour together, add the tomatoes, and the peppers, chopped very fine. Stir until this reaches boiling point, and stand it over hot water. Poach the eggs in deep water. Toast six rounds of bread; arrange the toast on a platter, put one egg on each slice, pour around the tomato sauce, dust thickly with the chives and send to the table.
EGGS A LA GRETNA
6 eggs
2 heads of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 saltspoonful of pepper
Cut the celery into inch lengths, wash thoroughly, cover with boiling
water and simmer gently thirty minutes until the celery is tender;
drain, saving the water in which the celery was cooked for another
purpose. Rub the butter and flour together, add the milk, salt and
pepper; when boiling add the celery; stand this over hot water while
you poach the eggs and toast six squares of bread. Butter the toast,
put on each slice one egg; put these around the edge of a large
platter, turn the celery into the middle of the dish and send at once
to the table. To increase the beauty of this dish, and to give it a
greater food value, you may garnish between the toast and celery with carefully boiled rice; this then makes an exceedingly nice supper dish.
EGGS A L'IMPERATRICE
Toast six slices of bread; butter them, put on top a thin slice of
_pate de foie gras_, and on top of this a hot poached egg. Baste with a little melted butter, dust with salt and pepper and send at once to
the table. This is one of the most elegant of all the egg dishes.
EGGS WITH CHESTNUTS
This is an exceedingly nice dish to serve in the Fall when chestnuts
are fresh. Shell a quart of chestnuts, blanch them, then boil them
until tender; drain and press through a colander. Add a half cupful of
hot milk, a tablespoonful of butter, a teaspoonful of salt and a
saltspoonful of pepper. Beat until light and stand over a kettle of
hot water while you poach six or eight eggs. Dish the chestnut puree
in a small platter, cover the poached eggs over the top, dust them
with salt, pepper and chopped parsley.
EGGS A LA REGENCE
6 eggs
1/2 cupful of chopped cold cooked ham
1 grated onion
1/2 can of chopped mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of chicken stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Stand the ham over hot water until thoroughly heated. Rub the butter and flour together, add the stock, stir until boiling, add the
mushrooms, sliced, the salt, pepper and the onion; stand this over hot water while you poach the eggs. Dish the eggs, cover them with the sauce, strained, and cover with the chopped ham. Garnish the dish with mashed potatoes or boiled rice, and send at once to the table.
EGGS A LA LIVINGSTONE
6 squares of toast
1 tureen of pate-de-foie-gras
6 eggs
1/2 cupful of good stock
2 tablespoonfuls of sherry 1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt
1 dash of pepper
Toast the bread, butter it and put on top of each slice of toast a
slice of _pate de foie gras_; put this on a heated dish, stand it at
the mouth of the oven door while you poach the eggs. Put into a
saucepan all the other ingredients, bring to a boil, put one poached
egg on each slice of _pate de foie gras_; baste with the sauce and
send at once to the table.
EGGS MORNAY
6 eggs
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1/2 teaspoonful of paprika
4 tablespoonfuls of grated Parmesan cheese
Rub the butter and flour together, add the milk, stir until boiling,
add the salt and paprika, and if you have it, a teaspoonful of soy;
pour half of this sauce in a shallow granite platter or baking dish.
Poach the eggs, drain them carefully, and put them over the top of the sauce, cover with the remaining sauce, dust with Parmesan cheese and run in the oven a moment to brown.
EGGS ZANZIBAR
1 small egg plant
1 thin slice of ham
6 eggs
2 tablespoonfuls of sherry
2 tablespoonfuls of tomato catsup
2 level tablespoonfuls of butter
1 dash of pepper
Cut the egg plant into slices, season it with salt and pepper, dip in
egg and bread crumbs and fry carefully in deep hot fat; put this on
brown paper in the oven to dry. Broil the ham, cut it into squares sufficiently small to go neatly on top of each slice of egg plant.
Poach the eggs, and heat the other ingredients for the sauce. Dish the egg plant on a platter, put on the ham, and on each piece of ham an egg; baste with sauce and send to the table.
EGGS MONTE BELLO
6 eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of strained tomato
1 teaspoonful of onion juice
1/2 teaspoonful of salt
1 saltspoonful of pepper
Put about two quarts of water into a small deep saucepan; when boiling very hard drop in, one at a time, the eggs. In dropping them in, the white will fold over the yolk and make the eggs round. Push them to the back of the stove to stand for two minutes. Lift them with a skimmer, dip them in an egg beaten with a tablespoonful of water, dust them with bread crumbs and fry them in deep hot fat. You cannot use a frying basket. Just drop them in the fat, and as they are browned lift them out onto soft paper to drain. Rub the butter and flour together, add the tomato and seasoning; when boiling dish the eggs on a heated platter, pour around tomato sauce and send to the table.
EGGS A LA BOURBON
6 eggs
1/2 pint of stock
1 tablespoonful of butter
6 tablespoonfuls of grated Parmesan cheese
1/2 teaspoonful of salt
1 dash of pepper
Put the stock in a small saucepan, poach the eggs in it, two at a
time; lift them carefully and lay them on a hot granite or silver
dish. When all are poached, dust over the cheese and stand them in the hot oven for just a moment until the cheese is melted. In the meantime boil the stock until it is reduced one-half, add the butter, baste it over the eggs and send to the table. This dish may be garnished with triangular pieces of toast.
EGGS BERNAISE
6 whole eggs
4 yolks of eggs
4 tablespoonfuls of stock
4 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
1 tablespoonful of tarragon vinegar
1 tablespoonful of butter
1 tablespoonful of flour
1/2 cupful of strained tomato
1 teaspoonful of onion juice
1/2 teaspoonful of salt
Put the stock, yolks of eggs and olive oil into a saucepan, stir over
hot water until you have a thick, smooth sauce like mayonnaise; take from the fire, and when slightly cool stir in the tarragon vinegar and parsley. Rub the butter and flour together, add the tomato, and when boiling add a palatable seasoning of salt and pepper. Toast six halves of English muffins or squares of bread. Heat a platter, butter the toast, put it on the hot platter, and poach the eggs. Put one poached egg on each slice of toast, fill the bottom of the dish with tomato sauce and put a tablespoonful of Bernaise sauce on top of each egg. These may be garnished with a little chopped truffle, or a little chopped parsley.
EGGS A LA RORER
Toast rounds of bread, one for each person. Butter them. Heat, in
boiling water, the choke of a French artichoke, one for each slice of
bread. Make sauce Hollandaise, and put one artichoke bottom on each slice of bread on a heated platter. Put in the center a poached egg and pour over the sauce Hollandaise. Garnish the dish with nicely cooked French or fresh green peas.
EGGS BENEDICT
Separate two eggs. Break the yolks, add a cupful of milk, a half teaspoonful of salt, one and a half cupfuls of flour and a
tablespoonful of melted butter. Beat well, add two level teaspoonfuls
of baking powder and fold in the well-beaten whites. Bake on a griddle in large muffin rings. Broil thin slices of ham. Make a sauce
Hollandaise. Chop a truffle. Poach the required number of eggs. Dish the muffins, put a square of ham on each, then a poached egg and cover each egg nicely with sauce Hollandaise. Dust with truffle and serve at once.
TO HARD-BOIL EGGS
Put the eggs in warm water, bring the water quickly to the boiling
point, then push the kettle to the back of the stove, where the water
will remain at 200 degrees Fahrenheit, for twenty minutes. If these
are to be used for made-over dishes, throw them at once into cold
water, remove the shells, or the yolks will lose their color.
EGGS CREOLE
Put two tablespoonfuls of butter and four of chopped onions into a
saucepan, cook until the onion is soft, but not brown. Then add four
peeled fresh tomatoes that have been cut into pieces, and three finely chopped green peppers. Cook this fifteen minutes, and add a level teaspoonful of salt. Have the eggs hard-boiled, and cut into slices.
Put them into a baking dish, pour over the sauce, re-heat in the oven, and serve with a dish of boiled rice.
CURRIED EGGS
Peel, and cut into slices, three large onions. Put them in a saucepan
with two tablespoonfuls of butter. Stand over hot water and cook until the onions are soft. Add a teaspoonful of curry powder, a clove of garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of salt and a tablespoonful of flour; mix thoroughly and add a half pint of water. Stir until boiling. Have ready six hard-boiled eggs, cut
them into slices, arrange them over a dish of carefully boiled rice,
on a hot platter, strain over the sauce, and send at once to the
table. This dish is made more attractive by a garnish with sweet
Spanish peppers, cut into strips.
Mango with sticky rice
Ingredients.
* sweet mango 3.* 1 kg of sticky rice.* coconut milk 450 grams.* Salt and pepper 3 / 4 tsp.* 550 g sugar.* 3-5 pandan leaves.* 5 tablespoons golden beans.* coconut milk 2 cup (for pouring water).* Salt 1 / 4 teaspoon (for pouring water).
How to do it.
1. Glutinous rice washed and soaked in water for a one night, then drain the water.
2. The whites are in a deep pot or steamed. Then place the sticky side down on a white cloth. Then steamed until rice is cooked.
3. In a small pot, add sugar, salt and pepper (3 / 4 tsp) and coconut milk and put it on low heat. Stir all ingredients together well. Then put the pandan leaves into it. Leave it for a while, so turn off the lights.
4. In a medium bowl. Add rice and steamed until fully cooked down. Then put the stew in coconut milk into the third stage. Stir ingredients together over And left at least 15 minutes.
5. During the wait. Prepare topping by mixing coconut cream (2 cups) and salt (1 / 4 teaspoon) into a small pot. And put it on low heat. Stir until salt is dissolved over the fire.
6. Peel the mango and sticky rice on a plate of time scoop serving plate, sprinkle with water, then pour the coconut milk and peanut gold. Peel the mango be served immediately after the other.
Fried crab with curry powder. Sam Yan Seafood City.
Fried crab with curry powder. Originates from the three districts seafood. Small restaurants. Welcome to a bug in the district she crab meat, crab, eggs from Surat. Add curry powder, hand out branded fragrance. Season with chili oil and a recipe.
The people of Hong Kong, Taiwan, Japan, the tour to eat fried crab with curry powder, the third district of seafood every flight.
In honor of the great events in Chiang Mai. Horticultural Exposition in 2554 in honor of someone I had the bug for sale golden dome teams to open the third quarter Prapai Seafood City. Ping River in the alley blue dawn
The crab meat, crab eggs, the aircraft was sent to London every morning. I stir-fried with curry powder for a taste of Chiang Mai. Pour the third district of Chiang Mai and fresh seafood daily.
Someone to work in 2554 and around the family taste crab curry powder series, starting with 3,000 houses on Front jellyfish salad with chicken, mushroom soup Liquor Epaaepi๊ia duck. Post a shark fin.
Leg ham soup seasoned with a fragrant Chinese cities. The shark fin blue glowing brass. Chien Kung ginkgo. แchb๊wi live shrimp. Paring the water red with ginkgo from China.
Fried crab with curry powder. Crab meat is very sweet. Fry the onion, curry powder, hand-enact it. Steamed rice topped with curry powder, water, crab legs, eat delicious roast duck, abalone. Braised duck legs and cook until soft, leather legs, deep-fried duck Abalone baking sheet with oil.
Bu Jian pine pellets of fish in Japan. Fried to a crisp, fresh, whole fish, Bu. Stir-fried with pine seeds directly from Japan. Crispy whole fish, meat and grain pine Bu Japan.
Fried Seafood. Fried chicken, the smell of the frying pan. Delicious with crab meat, shrimp, squid, and sip hot black chicken soup with Chinese medicine. The local Mai Kai. Stewed with Chinese medicine is absorbed into the skin soft and delicious chicken and black. In this ginkgo. I think a good stir. The ginkgo tree is soft and tender.
Taking 10 people to eat this crab curry powder. The average was 300 baht each delicious Beijing duck and shark's fin dishes, set to 9 are considered the best value in the city. Sam Yan Seafood City.
I love the atmosphere in Soi Ping River. Call .0-5330-6688. Sam Yan Seafood Narathiwat Road, Bangkok. Call .0-2678-2020-25.
Are a few of the ice age is still a favorite for all ages. The aroma is sweet to eat delicious food this week, "Daily News Online:" I would like to taste the ice cream Lovers a "formula" that "ICE SEED" in Bang Khen University.
A shortcut to the middle or at the student cafeteria, a new bar called the mini-Ice Cream Shop is cute decorative gift shop cool chic style known as "ICE SEED" eye-catching appeal. Invite a stop to taste. Many of his voice that the "Seed" real.
For that menu. "Daily Online" and "Seed" is a cream puff to keep the Brownie Zeed concubines. And chocolate. Top toast served with banana ice melon with a smooth texture similar to ice slides. It tastes like ice cream. When a spoon to scoop, touch, feel some soft cotton wool Flavored sweet enough. Serve with toast up some of the material. The sweet taste delicious, refreshing blend of all words.
In addition, there are many more waiting for the visit and the Seed. With a casual atmosphere to enjoy the refreshing taste of this at the store "ICE SEED" 09.00-20.00
The menu on tour. I eat breakfast. Affordable ideas TK Palace near Government Center coordinates a variety of facilities like tasteBreakfast is usually cooked with quality ingredients, clean flavors of the subject. And the price is quite high, so the hotel to eat. Most people chose to focus only on special occasions or festivals.
The restaurant 'Cattleya' TK Palace hotel in central Bangkok with buffet international facilities. Prices reach a buffet restaurant as well as the other. In a department store with priced 349 Baht net per person. And drink everything.
The food menu. Variety of Thai, Chinese, Japanese, European, from light meals to warm the stomach, soft French bread roll and salad bar, canapes and fried crisp Caesar salad. Sushi pages. Plump pieces of fresh sashimi, raw fish grow. Flatulent and heavy with teppanyaki chicken, pork and seafood, the chefs cook your own choosing before sending it to live. Teriyaki sauce perfectly delicious hot food, like spaghetti with multiple lines. Many sauces are also available.
While the main dish. Station of food every day is unique. Also known as carving a roast, try to taste like fish, organic spices. Baked fish, salt pork, Germany.
I can not miss is the 'head salmon Tgmecem' Who is the need to eat. A little salty, sweet, mellow taste perfectly delicious, but I salmon fish head attached by a soft tongue. The fish head soup and a fishy smell. The chefs have prepared a menu that comes out every day of the regular tasters claim. The desserts, ice cream and bakery that was the end of meals. Do not miss the caramel custard and sweet sago and cantaloupe are good.
Cattleya room. The only international buffet lunch between 11:00 to 14:00 pm daily, Monday - Saturday. The public holidays. For those who want to eat lunch together as a group. The hotel has a shuttle bus service - free delivery in the vicinity. For more information, 0-2574-1588.
O Group.Most have a high acidity in the stomach. Able to digest meat animals quickly. But, do not eat too much starch. It is difficult to digest. Risk of diabetes and obesity.Beverages with blood type O is.• pineapple juice.• prune juice.But, do not drink orange juice, apple juice, cabbage.
A GroupIn contrast to the group. Almost everything. Because the blood is low stomach acid. Is suitable for vegetarians and meat should be avoided. Important to avoid foods such as canned food.• sausage.• Ham.Because these foods contain nitrate to induce cancer in the stomach.Drink with someone's blood type is.• The River Cottage apple juice.• Care for the water.• Water celery.• Fruit juice Grapefruits.• pineapple juice.• lemon juice.Because vitamin C is high, but should not drink orange juice, papaya juice and tomato juice.
Group B The blood that can resist cancer and heart disease. But there are problems with the body's immune system. We should eat foods.• Green leafy vegetables.• the liver.• Eggs.• low-fat milk.In order to enhance the metabolism.• Water cabbage.• Cranberry juice.• grape juice.• papaya juice.• pineapple juice.It is the perfect drink. But be careful of drinking tomato juice.
Blood type AB.People of this blood. Risk of gastric cancer. Should eat foods containing vitamin C such as• Brock choline.• Cherry.• grapefruit.• Grapefruits fruit.• Cabbage.• The drinking water in Carroll.• Water celery.• Cranberry juice.• • grape juice and papaya juice.It helps against cancer. But, do not drink orange juice because it makes it difficult to digest.
A Two Course Rice - (Arroz Abanda)Ingredients :3 lb Fish and shellfish(shrimp, clams, mussels, squid, lobster, sea bass)5 cup Fish stock or water2/3 cup Olive oil1/2 head Garlic2 cup Rice1/3 cup Tomatoes - peeled seeded and choppeda squirt Dry white wine1 pch Paprika1 sprg Parsley choppedFISH SAUCE1/2 cup Olive oil2 x Garlic cloves2 x Egg yolks3 sm Tomatoes1 tsp Sugar1 dsh Tabasco sauce1 dsh Worcestershire saucea few drops Lemon juiceSalt to tasteKeys : Rice Seafood Spanish Spain EuropeanMediterranean SpanishIngredients :3 lb Fish and shellfish (shrimp, clams, mussels, squid, lobster, sea bass)5 cup Fish stock or water2/3 cup Olive oil1/2 head Garlic2 cup Rice1/3 cup Tomatoes - peeled seeded and choppeda squirt Dry white wine1 pch Paprika1 sprg Parsley choppedFISH SAUCE1/2 cup Olive oil2 x Garlic cloves2 x Egg yolks3 sm Tomatoes1 tsp Sugar1 dsh Tabasco sauce1 dsh Worcestershire saucea few drops Lemon juiceSalt to tasteMethod :• Cover the cleaned fish and shellfish with cold water (or fish stock if you have it). The amount of liquid should be no less than 5 cups. Bring it to a boil and simmer until the fish is cooked throughand the mollusks have all opened. Strain fish and set aside, saving liquid.• Brown garlic over a low fire in 2/3 cup olive oil. Add parsley, paprika, and tomato in quick succession. Force the resulting mixture through a sieve onto 2 cups of raw rice and brown the rice inthe olive oil for 3 to 5 minutes. Bring 5 cups of the liquid in which the fish cooked to a boil and pour it into the rice.Cook over a high fire for about 10 minutes. The rice will bubble at first; when it begins to make a popping noise, reduce flame and cook 10 minutes more on slow fire. Sprinkle white wine on topof rice and cook briefly on even hotter fire than at first. The rice should be so dry that you can tilt the pan on its side without having a grain fall out.• Serve the rice first, alone or decorated with a few mussels and clams.As a second course, serve the fish, cooled, with an "All-I-Oli Sauce" (recipes for which are included in this database), or the following Fish Sauce: Pound two garlic cloves in a mortar, pour in a little of the 1/2 cup of olive oil, add the two egg yplks, and mix until thick. Fry the tomatoes, whole, and peel them. Little by little, add the rest of the olive oil, the fried tomato, and the sugar. Season with salt, tabasco, Worcestershire, and a few drops of lemon juice. The finished sauce should have the consistency of a mayonnaise.
LITE RANCH DRESSING1 c. Fat Free plain yogurt
1 pkt. Ranch salad dressing mix
3 T. lemon juice
½ c. skim milk
Combine all ingredients in a small bowl and mix well.
Refrigerate until chilled.
Makes approx. 1 ½ cups; serving size of 2 tablespoons each
Calories: 10 per serving Fat: trace
"mackerel salad leaves Chaplo""Fish," a little place in the basket. There will be fried and eaten with sauce, then. Fish can also be prepared to create a menu to suit any taste. More variety.
The meals in this "small cook" the fish that is very much present. The menu is called. "The tuna salad Chaplo" that the formula we have come from "fish lighters" that have taste to taste, then it's mouth. I have to sneak to the kitchen to get recipes from the restaurant. I do not have to go back home to see. And we can not forget to bring a family recipe for this generous support of our fans as ever.
For the ingredients to be prepared as follows.
1 or steamed fish.Three-headed sedge.Chaplo choped 5 leaves.Sugar, fish sauce, lemon pepper (as much as they pleased).Roasted nuts and roasted coconut (for Garnish).
When preparing the ingredients are ready. The process of making it to the Chaplo mackerel salad. The easy way to do that. The steamed fish was fried to a golden enough. Then remove the bone out and cut into bite pieces and then leave the room.
I turned to water and mix with lemon pepper, fish sauce and sugar mixed together. (According to taste preference) and add shallots. With the Chaplo down. Put the prepared fish and then into the salad mix with the water tell them that shall be done. Remove from heat and plate. Then sprinkle with roasted coconut. Roasted nuts and more. Just as it is. "The tuna salad Chaplo" to eat with steamed rice. Stomach to a meal.
SWEET CILANTRO SAUCE¼ c. Sugar Free honey
¼ c. water
¼ c. chicken broth
2 T. red wine vinegar
1 T. lemon juice
1 clove garlic, minced
½ t. cornstarch
2 T. fresh cilantro stems removed and chopped fine
Place all ingredients, except cilantro, in a small sauce pan and heat over medium heat.
Whisk and boil until sauce thickens and is bubbly. Remove from heat and stir in fresh cilantro.
Serve over fish or chicken.
Makes approx. ¾ cup; serving size is 2 tablespoons
Calories: 52.2 per serving Fat: 0g.
FRESH TOMATO RELISH1 lb. fresh tomatoes3 T. red wine vinegar1 T. Dijon or Spicy Brown mustard2 T. water½ med. red onion, chopped½ t. salt3 T. capers, drainedGround black pepper to tasteDice tomatoes and place in a medium, glass or plastic bowl. Combine all remaining ingredientsand mix well. Cover and refrigerate. Serve with fish or chicken, or over salad greens.Makes approx. 2 ¼ cups; serving size of ¼ cup eachCalories: 220 per serving Fat: 0 g.
CHOCOLATE COCONUT CRUNCH COOKIESCategories: CookiesYield: 4 dozen2 c Flour1 ts Baking soda1/4 ts Salt1 c Butter; unsalted, softened3/4 c Brown sugar2 Eggs; lightly beaten2 ts Vanilla1 ts Almond extract2 c Coconut; shredded12 oz Chocolate chips1 1/2 c Almonds; lightly salted -dry roasted, finely choppedPreheat the oven to 300. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, whisk together the flour, baking soda and salt. In a medium bowl with an electric mixer, creamthe butter and sugars. Beat in the eggs, vanilla and almond extract.Mix on low speed until blended. Add the flour mixture and mix just until blended; do not overmix. add the coconut, chocolate chips, and almonds and stir just until blended. Drop the dough by rounded tbsp 2" apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes.
