Bennigan's Buffalo Chicken Sandwich
Yield: 1 Servings
oil for deep frying
1/2 c all-purpose flour
1/2 ts salt
1/2 c whole milk
1 boned and skinned chicken
: breast halves
1 hamburger bun
1 leaf
2 sl tomato
1 sl red onion
2 TB Louisianna Hot Sauce or
: Frank's Red Hot
: bleu cheese salad dressing
: on the side
: green leaf lettuce
Preheat the oil to 350 degrees F in a deep fryer or a large frying pan
over medium heat. Use just enough oil to cover the chicken breast.
Stir together the flour and salt in a medium bowl. Pour the milk
into another medium bowl. Trim the chicken of any fat. Cut the
thin, pointed end off the breast. Pound on the chicken with a
meat-tenderizing mallet to flatten the breast and shaep it to fit
better on the bun. Dip the chicken in milk , then in the flour,
being sure to coat the entire surface fo the chicken. Take the coated
chicken breast and repeat the process. Let the chicken sit in the
refrigerator for 10 to 15 minutes.
Drop the chicken breast into the hot oil and fry for 10 minutes or
until the outside becomes golden brown. Drain on paper towels. As
the chicken is frying, toast or grill the face of the hamburger bun
until light brown. Tha sandwich is served open face, so place the bun
face up on the plate. On the face of the top bun place the leaf of
lettuce. On the lettuce stack two slices of tomato. Separate the
slice of red onion and places 2 to 3 rings of onion on the tomato
slices. When the chicken breast has cooked and drained, place it in a
plastic container that has a lid. Pour the hot sauce into the
container, put the lid on top, and shake gently to coat the chicken
with hot sauce. Be sure to shake only enough to coat the chicken.
If you shake too hard, the crispy coating will fall off the chicken.
Stack the chicken breast on the bottom half of the hamburger bun and
place it on the plate beside the top half of the sandwich. Serve
open face, with bleu cheese dressing on the side.
Bennigan's Broccoli Bites
Bennigan's Broccoli Bites
Yield: 1 Servings
3 eggs
6 oz monterey jack,Shredded
-cheese
6 oz colby cheese,Shredded
1 16 oz. box frozen,Chopped
-broccoli,thawed, drained a
--,Dried
2 1/2 oz bacon pieces
1/2 oz yellow onion,Diced
1 oz all purpose flour
Italian bread crumbs as
-needed
Drain thawed broccoli thoroughly by pressing through a strainer.
Beat eggs in a mixing bowl with a whisk until well blended. Place all the
ingredients into a plastic container, except the bread crumbs. Stir
together with a spatula until thoroughly combined. Refrigerate mixture
for about 1 hour. This will help to bind the mix making preparation much
easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350*
Set up a shallow pan with bread crumbs. Scoop about 1/2 oz. portion
of the broccoli mixture into the bread crumbs. Form each portion into a
ball and coat it well.
Place broccoli bites into the fry basket or frying pan. Make sure they
do not stick together. Fry for one minute, then remove and place onto a
plate lined with paper towels to absorb excess oil. Serve with Honey Mustard
Dressing
Yield: 1 Servings
3 eggs
6 oz monterey jack,Shredded
-cheese
6 oz colby cheese,Shredded
1 16 oz. box frozen,Chopped
-broccoli,thawed, drained a
--,Dried
2 1/2 oz bacon pieces
1/2 oz yellow onion,Diced
1 oz all purpose flour
Italian bread crumbs as
-needed
Drain thawed broccoli thoroughly by pressing through a strainer.
Beat eggs in a mixing bowl with a whisk until well blended. Place all the
ingredients into a plastic container, except the bread crumbs. Stir
together with a spatula until thoroughly combined. Refrigerate mixture
for about 1 hour. This will help to bind the mix making preparation much
easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350*
Set up a shallow pan with bread crumbs. Scoop about 1/2 oz. portion
of the broccoli mixture into the bread crumbs. Form each portion into a
ball and coat it well.
Place broccoli bites into the fry basket or frying pan. Make sure they
do not stick together. Fry for one minute, then remove and place onto a
plate lined with paper towels to absorb excess oil. Serve with Honey Mustard
Dressing
Tessa delicious Homemade
Travel time in Europe this week is always looking for food at home using a homemade or home-cooking recipes because it is only a taste of the unique charms of this food. Perhaps it is a way to cook and how to take vitamins out of their ancestors. The formulation and conduct their own modifications to the distribution. And I always like the most is the name of each dish.
Now it's popular restaurants, we do the most common form of homemade. But it's usually a small store where the owner will take care of themselves, as most do.
Grilled Garupa with Spring Vegetables & Black Olive Meuniere Sauce This dish is beef fillet, grilled fresh fish are cooked well. Placed on the verge of a variety of fresh vegetables and a small piece of meat and topped with meuniere sauce, sliced black olives. Salty flavor with a sour taste profile to enhance the flavor of fresh tomatoes, cut them to eat more (Price 560 USD).
Hot Corned Beef dish, this recipe is an old family recipe that came from England, everlastingly. Owners are coming from a young age. The lean meat, salt and flavoring is a big different. Leave it until the meat and the meat was saturated. Then bring to a boil until cooked before cutting into slices. Top with potatoes and boiled carrots. It has the aroma of meat being cooked meat and a soft rag chewing. We have isolated myself in a sauce before eating. I was not too salty. This dish must call in advance because I do not have all day (for 495 baht).
Confit Duck with Cranberry Sauce This dish is a French hip Epedets movie with the marinade ingredients and spices of various kinds. Prior to simmer slowly stewed until soft Enืgaepืeai. They were fried crispy aromatic duck served with a film thick cranberry sauce to taste sour, salty flavor of the meat is crumbly Paแlemๆ pervious aromatic spices. Pour the sauce to the side. Served with fries and other locations in vegetables (400 baht).
Here are just a sampling of the dishes that are often popular support. The advice of the owner of a plate with food on the menu. The desserts, which are exceedingly proud owner of the Warm Chocolate Cake with Ice Cream is a smooth hot chocolate cake. Using a spoon, cut a piece of cake. It will gradually thicken chocolate flesh out the rich. If it does not taste sweet smell, it was just too seductive. Served with vanilla ice cream flavor, it is possible (for 220).
All white, clean, comfortable furnishings, this shop offers a High Tea between 15.00 - 17.00, which is a traditional English tea and snacks. Our menu for the tea is known that a uniform is a genuine English Scones with Fresh Cream Sandwich crumbly texture that the various species, including the Mini Puff Mini Tarte made with fresh fruit. With tea or coffee.
This is one of the good. Ice Cream and Cherry Bird, which is a very meticulous owner. With practice and try to make it as sure as the showpiece of this. Delicious ice cream, sweet aroma with a smooth, dense, sticky texture that is heavy with milk, fresh ingredients. A need to try it. Ingredients are fresh and thorough screening process is carefully and complete the procedure. To get a taste of the same standard.
Ice cream with a distinctive taste and flavor of ice cream is vanilla, Mocha and Double Chocolate (chocolate) of your child's mind. The Churchill, London, are made with fruit and spice flavors from nature and are imported from abroad, such as raspberries, beetroot rhubarb and fresh fruit in season, such as mangosteen, coconut perfume, passion fruit, lychee, tamarind The appearance of ice crystals that are thoroughly drain. Different colors according to the nature of each type of fruit used. Sweet and sour cool. Hot air for a great afternoon.
Tessa is a small restaurant with just five seats. The seats in air-conditioned rooms, a sitting room with open glass into groups. And external, which is a small balcony in the shade. Decorated with ornamental trees of green eyes. This restaurant is unique. From the need to focus on the owner's taste. Beautiful and nutritionally complete without a taste of synthetic materials. The intention of this small business.
Open from 11.30 - 22.00 hours from Tuesday to Sunday The day I break my own.
Hot Corned Beef, old family recipes.
The highlight of the food is homemade, the ingredients purchased are limited. You can cook a few dishes. Is that really sold out. I like to eat at home. What if I want to be active in the day, waiting for another day. The homemade food is most often used on a blackboard in front or in a store, customers can see from afar. Because each day is unique because it depends on what you can afford it today.Now it's popular restaurants, we do the most common form of homemade. But it's usually a small store where the owner will take care of themselves, as most do.
Mushroom Soup
For each of Yui - Jutaporn Tejapaibul own homemade tessa, a restaurant in Soi Thonglor 23 is another one who's it for this week long. Because of the parent's skills in cooking, eating at home. Including trips to the countryside and taste the many strange dishes. After graduation and a career as a lawyer. You Jutaporn would deflect resources that make life in the deep end, then what is your favorite food.Grilled Garupa with Spring Vegetables & Black Olive Meuniere Sauce
When you discover you already own. So she enrolled in culinary school at the prestigious suburb of Paris, to learn how to cook a nutritious meal and snack. And learn how to cook professionally. The whole experience turned into a restaurant tessa. This is a small, decorated in the style of my own homemade for the selection of this store, but I like eating real food. The menu includes dishes from the family to come to ask the kitchen to eat.Confit Duck with Cranberry Sauce
In addition to the daily menu with dozens of them stand up. The food specials of the day written on the blackboard. Who are lazy to read the menu. You can choose from a list of the day now. Most foods will cook quickly. However, some dishes do not have to take some time to carefully. To dish out from the kitchen to delight the customer. So I have to wait too long you get to know them.Snacks will be served before the meal will come.
The Mushroom Soup Creamy Mushroom Soup with Fresh. The fresh mushrooms and fresh mushrooms, cut into thin slices. Stew pot with boiling water, cook the mushrooms until soft, smelly bones, onion, too. Before cooked with fresh cream, which takes time and care. The cream will not crack it. The soup is smooth, mellow flavor. This hot soup appetizer was excellent (180 Baht).Homemade ice cream, do not miss it.
Rocket Salad with Parma Ham, fresh rocket salad in a dish with thin slices of parma ham, salty flavor and morzarella season with many of the salad dressing recipe. The sour and salty flavor with a nasty bit of lettuce. This dish is often eaten for a couple of person (485 baht).Grilled Garupa with Spring Vegetables & Black Olive Meuniere Sauce This dish is beef fillet, grilled fresh fish are cooked well. Placed on the verge of a variety of fresh vegetables and a small piece of meat and topped with meuniere sauce, sliced black olives. Salty flavor with a sour taste profile to enhance the flavor of fresh tomatoes, cut them to eat more (Price 560 USD).
Hot Corned Beef dish, this recipe is an old family recipe that came from England, everlastingly. Owners are coming from a young age. The lean meat, salt and flavoring is a big different. Leave it until the meat and the meat was saturated. Then bring to a boil until cooked before cutting into slices. Top with potatoes and boiled carrots. It has the aroma of meat being cooked meat and a soft rag chewing. We have isolated myself in a sauce before eating. I was not too salty. This dish must call in advance because I do not have all day (for 495 baht).
Confit Duck with Cranberry Sauce This dish is a French hip Epedets movie with the marinade ingredients and spices of various kinds. Prior to simmer slowly stewed until soft Enืgaepืeai. They were fried crispy aromatic duck served with a film thick cranberry sauce to taste sour, salty flavor of the meat is crumbly Paแlemๆ pervious aromatic spices. Pour the sauce to the side. Served with fries and other locations in vegetables (400 baht).
Here are just a sampling of the dishes that are often popular support. The advice of the owner of a plate with food on the menu. The desserts, which are exceedingly proud owner of the Warm Chocolate Cake with Ice Cream is a smooth hot chocolate cake. Using a spoon, cut a piece of cake. It will gradually thicken chocolate flesh out the rich. If it does not taste sweet smell, it was just too seductive. Served with vanilla ice cream flavor, it is possible (for 220).
All white, clean, comfortable furnishings, this shop offers a High Tea between 15.00 - 17.00, which is a traditional English tea and snacks. Our menu for the tea is known that a uniform is a genuine English Scones with Fresh Cream Sandwich crumbly texture that the various species, including the Mini Puff Mini Tarte made with fresh fruit. With tea or coffee.
This is one of the good. Ice Cream and Cherry Bird, which is a very meticulous owner. With practice and try to make it as sure as the showpiece of this. Delicious ice cream, sweet aroma with a smooth, dense, sticky texture that is heavy with milk, fresh ingredients. A need to try it. Ingredients are fresh and thorough screening process is carefully and complete the procedure. To get a taste of the same standard.
Ice cream with a distinctive taste and flavor of ice cream is vanilla, Mocha and Double Chocolate (chocolate) of your child's mind. The Churchill, London, are made with fruit and spice flavors from nature and are imported from abroad, such as raspberries, beetroot rhubarb and fresh fruit in season, such as mangosteen, coconut perfume, passion fruit, lychee, tamarind The appearance of ice crystals that are thoroughly drain. Different colors according to the nature of each type of fruit used. Sweet and sour cool. Hot air for a great afternoon.
Tessa is a small restaurant with just five seats. The seats in air-conditioned rooms, a sitting room with open glass into groups. And external, which is a small balcony in the shade. Decorated with ornamental trees of green eyes. This restaurant is unique. From the need to focus on the owner's taste. Beautiful and nutritionally complete without a taste of synthetic materials. The intention of this small business.
Open from 11.30 - 22.00 hours from Tuesday to Sunday The day I break my own.
TOUR DE FRANCE rumors of New York.
Fillet Mignon Beef from Australia
States Prem is a chef that to build a reputation abroad as well recognized by our citizens in New York and New Jersey for more than 30 years, he had a dream that one day will return to open a restaurant here better. in Thailand is a place for people to experience the taste of Thai food, good atmosphere and style of the restaurant outside where he found some.And when he had the opportunity to return to Thailand. His dream into a reality with the opening of the TOUR DE FRANCE.
This food has both Thai and Western cuisine. European-style cuisine is New York. The food is Thai food is famous in America. The use of raw materials imported from abroad. And raw materials from domestic considerations in terms of quality. The freshness and high standards is important. To taste the flavors of the foods that are eaten without seasoning synthetic substances. The seafood and meat quality of the world's major.
It is a shopping center located at the Erawan Bangkok Bank. Located in the heart of the city's economy. The food for lunch hour rush. I prefer to choose a set menu for the food business. The three-course meals to choose from.
Ink Pasta Seafood
Or a main dish of fried steak, salmon and snapper in a white sauce on it. And baking the first batch of 450 baht + +.
Escargots en Croute
For those who like a main dish of meat, which can choose between Boeuf Bourgingon, a beef stew simmered in red wine. Sirloin Steak or Filet Mignon grilled with charcoal, it is not cooked or Tibial Ossobuco the beef stew with red wine and soft rot. The bone marrow, white onions, cooked in the middle. I cut a scoop out the soft bread in Italian eating hot food, do not tell anyone. Along with a snack, choose one of the Passion Crème Brulee, a baked passion fruit cream, sour and sweet with some caramel over the Raspberries Sorbet, and Ice cold, sweet, sweet and sour fruit flavor. With tea or coffee, this price is 550 Baht + + which is based on the contents of each package.
Chocolate Grand Marnier Souffle
You could also order an a la carte menu with some dishes from the dinner and lunch items to choose from.
Dish on the menu with both hands to try to use the Oyster Rockefeller Oyster shell with fresh cream and a big mushroom, fresh spinach, cooked tender. Topped with lump crab meat. The sweet taste of the meat and seasoning it with fresh cream and a concentration of from 400 to 450 baht + +, but are good size.
Ink Pasta Seafood dishes, this recipe is adapted from the introduction of the ink into the black before the pasta dough into strips, then boil it almost cooked. So do not be afraid to have a black stain was spotted at the unwanted out. Stir-fried with olive oil, white wine with fresh, sweet shrimp, sea scallop and squid meat, crunchy, crisp texture. Both smell and taste of fresh seafood in this bowl for 280 baht + +.
The main dish is a dish off of the Tour de France is in the Land & Sea food that contains meat from Australia and Fillet Mignon grilled onion is soft and just cooked. Fresh meat in a luscious sweet and topped with pink. Butter in a sauce fragrant with fish, snowy texture and topped with grilled sweet thick cream sauce. Flavors are not. Decorated with beautiful and interesting items that have a high nutritional value, such as olive oil, I cooked the chicken in sayotte. Cooked, steamed pumpkin, yellow sweet nature. Fried banana and sweet cape. Glutinous rice cooked and seasoned with salt moderately salty. This dish is a dish full of the same thing to several hours for 850 baht + +.
To the many food items. The cool taste of regular customers, many are booked at the Chocolate Grand Marnier Souffle with a hot chocolate cake. Meat in a hot, thick liquid. It smells sweet onion garnish. Top with vanilla ice cream cold. It was delicious, full price of 250 baht + +.
You die, one of the partners of this I have come to vary the diet of this has to be either expensive (based on materials used), because many customers are afraid that the prices are affordable and luxury shops.
Tour de France is a restaurant located at the corner of the building is used. Bright, clean clear glass walls can be seen from the outside is clean. All are tastefully decorated with a model in New York. There is seating for about fifty seats. Open daily from 11:00 to 14:00 am and dinner from 18:00 to 22:30 am
Benihana Salad Dressing
Benihana Salad Dressing
Yield: 4 Servings
1/4 c Onion,chop
1/4 c Peanut oil
2 T Rice wine vinegar
2 T Water
1 T Ginger root,chop
1 T Celery,chop
1 T Soy sauce
1 1/2 t Tomato paste
1 1/2 t Sugar
1 t Lemon juice
1 ds Salt & pepper
Combine all ingredients in blender or food processor; process until
almost smooth.
Yield: 4 Servings
1/4 c Onion,chop
1/4 c Peanut oil
2 T Rice wine vinegar
2 T Water
1 T Ginger root,chop
1 T Celery,chop
1 T Soy sauce
1 1/2 t Tomato paste
1 1/2 t Sugar
1 t Lemon juice
1 ds Salt & pepper
Combine all ingredients in blender or food processor; process until
almost smooth.
Benihana Magic Mustard Sauce
Benihana Magic Mustard Sauce
Yield: 6 Servings
3 T Powdered mustard
2 T Hot water
1/2 c Soy sauce (or tamari sauce)
2 T Sesame seeds,toasted
1 Garlic clove
In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and
process about 1 minute or until smooth.
Makes 6 servings, about 2 Tb. each.
Serving suggestion for Sauces:
Use as a dipping sauce for chicken or steak, or as a dressing for bean
or alfalfa sprout salad.
Yield: 6 Servings
3 T Powdered mustard
2 T Hot water
1/2 c Soy sauce (or tamari sauce)
2 T Sesame seeds,toasted
1 Garlic clove
In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and
process about 1 minute or until smooth.
Makes 6 servings, about 2 Tb. each.
Serving suggestion for Sauces:
Use as a dipping sauce for chicken or steak, or as a dressing for bean
or alfalfa sprout salad.
Benihana Japanese Fried Rice
Benihana Japanese Fried Rice
Yield: 1 Servings
4 c converted or,Cooked
-parboiled rice,(1 cup unco
1 c frozen peas,thawed
2 T carrot,Finely Grated
2 eggs,beaten
1/2 c diced onion,(1/2 small
-onion)
1 1/2 T butter
2 T soy sauce
salt
pepper
1. Cook rice following instructions on package (Bring 2 cups water to a boil, add
rice and a dash of salt, reduce heat and simmer in covered saucepan for 20
minutes). Pour rice into a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled
chunks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot,
scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients
together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
5. When butter has completely melted, dump the bowl of rice and other
ingredients into the pan and add soy sauce plus a dash of salt and pepper.
Cook rice for 6-8 minutes over heat, stirring often. Serves 4.
Yield: 1 Servings
4 c converted or,Cooked
-parboiled rice,(1 cup unco
1 c frozen peas,thawed
2 T carrot,Finely Grated
2 eggs,beaten
1/2 c diced onion,(1/2 small
-onion)
1 1/2 T butter
2 T soy sauce
salt
pepper
1. Cook rice following instructions on package (Bring 2 cups water to a boil, add
rice and a dash of salt, reduce heat and simmer in covered saucepan for 20
minutes). Pour rice into a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled
chunks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot,
scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients
together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
5. When butter has completely melted, dump the bowl of rice and other
ingredients into the pan and add soy sauce plus a dash of salt and pepper.
Cook rice for 6-8 minutes over heat, stirring often. Serves 4.
Benihana Hibachi Steak
Yield: 4 Servings
20 oz sirloin steaks,bone; 5oz ea
4 t soybean oil
8 lg mushroom,sliced thick
4 ds salt
4 ds pepper
Broil steak until rare (do not broil too much).
20 oz sirloin steaks,bone; 5oz ea
4 t soybean oil
8 lg mushroom,sliced thick
4 ds salt
4 ds pepper
Broil steak until rare (do not broil too much).
HOT POTATO CASSEROLE
Ingredients:
------------
750 g (1 1/2 lbs) old potatoes
60 g (2ozs) butter
1 onion
1/3 cup sour cream
2 tblsp milk
salt and pepper
paprika
Instructions:
-------------
Peel and chop potatoes, cook in boiling salted water until tender;
drain. Mash well. Melt butter in pan, add peeled and chopped onion,
cook until transparent, add to potato with soured cream and milk, mix
until smooth, season with salt and pepper. Spoon potato mixture into
ovenproof dish, sprinkle with paprika, bake in mod.oven 180 C.(350 F),
about 15 mins. Serve with roasts or chops etc.
If there is any left over, cut into squares and fry up with some bacon.
Really good, we think it is better this way!
------------
750 g (1 1/2 lbs) old potatoes
60 g (2ozs) butter
1 onion
1/3 cup sour cream
2 tblsp milk
salt and pepper
paprika
Instructions:
-------------
Peel and chop potatoes, cook in boiling salted water until tender;
drain. Mash well. Melt butter in pan, add peeled and chopped onion,
cook until transparent, add to potato with soured cream and milk, mix
until smooth, season with salt and pepper. Spoon potato mixture into
ovenproof dish, sprinkle with paprika, bake in mod.oven 180 C.(350 F),
about 15 mins. Serve with roasts or chops etc.
If there is any left over, cut into squares and fry up with some bacon.
Really good, we think it is better this way!
HONEYED ROAST POTATOES
(Serves 2)
Ingredients:
------------
2 medium potatoes, peeled
2 tblsp oil
60 g butter
Potato Recipes : COLLECTION
http://www.cs.cmu.edu/~mjw/recipes/vegetables/potato/pot-coll.html (7 of 20) [12/17/1999 12:11:24 PM]
salt (opt)
1/4 cup honey (90g)
Instructions:
-------------
Add potatoes to a pan of cold water, bring to the boil then drain
immediately. Place potatoes in a baking dish and butter and sprinkle
with a little salt (see note). Bake at 180 C. (350 F.) for 20 mins.
Baste with honey and bake a further 20 mins. or until tender. Serve
with any roast meat.
Note:
-----
Sprinkling potatoes with a little salt gives a light, crunchy crust.
But only small amounts of salt is necessary.
Ingredients:
------------
2 medium potatoes, peeled
2 tblsp oil
60 g butter
Potato Recipes : COLLECTION
http://www.cs.cmu.edu/~mjw/recipes/vegetables/potato/pot-coll.html (7 of 20) [12/17/1999 12:11:24 PM]
salt (opt)
1/4 cup honey (90g)
Instructions:
-------------
Add potatoes to a pan of cold water, bring to the boil then drain
immediately. Place potatoes in a baking dish and butter and sprinkle
with a little salt (see note). Bake at 180 C. (350 F.) for 20 mins.
Baste with honey and bake a further 20 mins. or until tender. Serve
with any roast meat.
Note:
-----
Sprinkling potatoes with a little salt gives a light, crunchy crust.
But only small amounts of salt is necessary.
GNOCCHIs (Potato(e) Cavatelli)
Ingredients:
------------
6 cups flour
3 boiled potato(e)s
2 tblsp olive oil or shortening
1 egg (optional)
Instructions:
-------------
Peel and mash the potatoes and pass through a sieve. Sift flour and
form a well on dough board. Place potatoes and melted shortening or oil
inside well, blend thoroughly, and knead until smooth.
Now you are on your own when it comes to making the shape. I am not
quite sure how it is done by hand because I have a hand crank machine
that shapes them for me. Then you top them with your favorite spaghetti
sauce.
Hope this helps. I can't get enough of these and everyone that I have
served this to loves them.
------------
6 cups flour
3 boiled potato(e)s
2 tblsp olive oil or shortening
1 egg (optional)
Instructions:
-------------
Peel and mash the potatoes and pass through a sieve. Sift flour and
form a well on dough board. Place potatoes and melted shortening or oil
inside well, blend thoroughly, and knead until smooth.
Now you are on your own when it comes to making the shape. I am not
quite sure how it is done by hand because I have a hand crank machine
that shapes them for me. Then you top them with your favorite spaghetti
sauce.
Hope this helps. I can't get enough of these and everyone that I have
served this to loves them.
HASH BROWNS
Ingrediants:
------------
potatos (any kind work - I like Idaho bakers)
oil (I perfer bacon fat or peanut oil)
Optional ingrediants (all to taste and based on the number and size of
the potatos)
------------
diced onions
bacon sliced into small pieces
grated chedder cheese
Instructions:
Peel the potatoes (this is also optional - I usually am lazy and leave
the peel on).
Grate the patatoes.
Thorouhly wash the grated potato in cold water. This is a key step. It
washes out much of the starch and will allow them to cook crispier.
Squeeze the water out of the potato in a paper or cloth towel. Melt the
fat in hot frying pan (black cast iron works best) or add the peanut
oil. The potato will soak up a lot of oil, but be careful, they can
taste oily if you add too much.
Slowly add the grated potatos - be careful of splattering the oil since they
are wet.
You can leave them in place and then flip when one side is golden brown.
I prefer to stir them frequently so all the little pieces brown. If you
do this, when you are about half done, you can add the bacon and onions
(any earlier and they tend to burn - esp the onion). If you do not stir
the potatos, mix the sliced onion and pre-cooked bacon in with the
potatoes ahead of time (bacon this way must be pre-cooked to ensure it
all is cooked.
Keep stirring every two minutes or so until they reaceh your desired
browness. Near the very end, you can grate some cheese over the
potatos.
Method 2:
---------
Use left over baked potato - or bake one for 7 minutes in the
micro-wave. Do all the above steps except wash the potato
------------
potatos (any kind work - I like Idaho bakers)
oil (I perfer bacon fat or peanut oil)
Optional ingrediants (all to taste and based on the number and size of
the potatos)
------------
diced onions
bacon sliced into small pieces
grated chedder cheese
Instructions:
Peel the potatoes (this is also optional - I usually am lazy and leave
the peel on).
Grate the patatoes.
Thorouhly wash the grated potato in cold water. This is a key step. It
washes out much of the starch and will allow them to cook crispier.
Squeeze the water out of the potato in a paper or cloth towel. Melt the
fat in hot frying pan (black cast iron works best) or add the peanut
oil. The potato will soak up a lot of oil, but be careful, they can
taste oily if you add too much.
Slowly add the grated potatos - be careful of splattering the oil since they
are wet.
You can leave them in place and then flip when one side is golden brown.
I prefer to stir them frequently so all the little pieces brown. If you
do this, when you are about half done, you can add the bacon and onions
(any earlier and they tend to burn - esp the onion). If you do not stir
the potatos, mix the sliced onion and pre-cooked bacon in with the
potatoes ahead of time (bacon this way must be pre-cooked to ensure it
all is cooked.
Keep stirring every two minutes or so until they reaceh your desired
browness. Near the very end, you can grate some cheese over the
potatos.
Method 2:
---------
Use left over baked potato - or bake one for 7 minutes in the
micro-wave. Do all the above steps except wash the potato
FRENCH POTATO BALLS
(Serves 6)
Ingredients:
------------
4 medium potatoes, peeled, sliced and cooked
2 tblsp mayonnaise
1 tsp French Mustard
1 clove garlic crushed
1 tblsp chopped parsley
1 tblsp chopped chives
pepper to taste
1 1/2 - 2 cups dried breadcrumbs (180g)
2 eggs, beaten with 3 tblsp water
Self-Raising Flour
Oil for deep frying
Instructions:
-------------
Mash potatoes with mayonnaise, mustard, garlic, parsley, chives, pepper
and sufficient flour to make a firm dough. Roll potato mixture into
balls. Dip each into egg the egg and water mix, then roll in
breadcrumbs. Refrigerate coated balls at least 1 hr.
To cook, heat oil and deep-fry balls until brown. Serve with your
favourite meat.
Hint:
-----
When coating food to be fried, always use egg and water, not egg and
milk, as milk tends to make food stick to the pan.
Ingredients:
------------
4 medium potatoes, peeled, sliced and cooked
2 tblsp mayonnaise
1 tsp French Mustard
1 clove garlic crushed
1 tblsp chopped parsley
1 tblsp chopped chives
pepper to taste
1 1/2 - 2 cups dried breadcrumbs (180g)
2 eggs, beaten with 3 tblsp water
Self-Raising Flour
Oil for deep frying
Instructions:
-------------
Mash potatoes with mayonnaise, mustard, garlic, parsley, chives, pepper
and sufficient flour to make a firm dough. Roll potato mixture into
balls. Dip each into egg the egg and water mix, then roll in
breadcrumbs. Refrigerate coated balls at least 1 hr.
To cook, heat oil and deep-fry balls until brown. Serve with your
favourite meat.
Hint:
-----
When coating food to be fried, always use egg and water, not egg and
milk, as milk tends to make food stick to the pan.
EIFELER SCHOLES
Ingredients:
------------
1.5 kg potatoes
3 rolls
50 g durchwachsener Speck (that is ham that is "red and white" red
from the meat - and white from the fat) It is here abit smoked
1 little onion
4 eggs
salt
pepper
Instructions:
-------------
Grate the potatoes and onion. Cut the ham into little cubes and
melt/bake it out. Put the rolls into water, so that they soak water and
press them out. Mix that all together (potatoes, ham and the mashed
rolls) with the eggs.
Put the dough in a form (like the one you use for lasagne for example),
which is greased with butter, and put it for 90 minutes into the oven
(180 Celsius) untill it is "golden" on the top.
Note:
-----
The eifel is an area in Germany (where the famous Nuerburg Ring is,
something like hmmm the Hockenheim Ring or Daytona ( ;-) ), where
car and motorbikes races are) between Luxemburg, Belgium, Holland
and the rhine area (Cologne, Bonn).
------------
1.5 kg potatoes
3 rolls
50 g durchwachsener Speck (that is ham that is "red and white" red
from the meat - and white from the fat) It is here abit smoked
1 little onion
4 eggs
salt
pepper
Instructions:
-------------
Grate the potatoes and onion. Cut the ham into little cubes and
melt/bake it out. Put the rolls into water, so that they soak water and
press them out. Mix that all together (potatoes, ham and the mashed
rolls) with the eggs.
Put the dough in a form (like the one you use for lasagne for example),
which is greased with butter, and put it for 90 minutes into the oven
(180 Celsius) untill it is "golden" on the top.
Note:
-----
The eifel is an area in Germany (where the famous Nuerburg Ring is,
something like hmmm the Hockenheim Ring or Daytona ( ;-) ), where
car and motorbikes races are) between Luxemburg, Belgium, Holland
and the rhine area (Cologne, Bonn).
BAKED POTATO SLICES
Ingredients:
------------
4 medium even potatoes
1 tsp salt
2-3 tblsp melted butter
2-3 tblsp chopped fresh herbs (parsley, chives, thyme, sage)
or 2-3 tsp dried herbs
or 1.5 tsp caraway seeds or cumin
4 tblsp grated Cheddar cheese
1.5 tblsp Parmesan cheese
Instructions:
-------------
1) Peel potatoes if the skin is tough, otherwise just scrub and rinse.
2) Cut potatoes into thin slices but not all the way through. Use a
handle of a spoon to prevent the knife from cutting all the way.
3) Put potatoes in a baking dish. Fan them slightly.
4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
5) Bake potatoes at 425 degrees for about 50 minutes
6) Remove from oven. Sprinkle with cheeses.
7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside. Check with a fork.
------------
4 medium even potatoes
1 tsp salt
2-3 tblsp melted butter
2-3 tblsp chopped fresh herbs (parsley, chives, thyme, sage)
or 2-3 tsp dried herbs
or 1.5 tsp caraway seeds or cumin
4 tblsp grated Cheddar cheese
1.5 tblsp Parmesan cheese
Instructions:
-------------
1) Peel potatoes if the skin is tough, otherwise just scrub and rinse.
2) Cut potatoes into thin slices but not all the way through. Use a
handle of a spoon to prevent the knife from cutting all the way.
3) Put potatoes in a baking dish. Fan them slightly.
4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
5) Bake potatoes at 425 degrees for about 50 minutes
6) Remove from oven. Sprinkle with cheeses.
7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside. Check with a fork.
ALOHA SWEET POTATOES
Ingredients:
------------
4-5 medium sweet potatoes
1/2 cup Pineapple Preserves
2 tblsp butter
Instructions:
-------------
Boil sweet potatoes in their jackets until tender, about 25 minutes.
Let cool, then peel and cut into 1/2 inch thick slices. In a large
skillet melt pineapple preserves and butter; add sweet potatoes to
skillet. Cook gently; tossing lightly until sweet potatoes are glazed.
------------
4-5 medium sweet potatoes
1/2 cup Pineapple Preserves
2 tblsp butter
Instructions:
-------------
Boil sweet potatoes in their jackets until tender, about 25 minutes.
Let cool, then peel and cut into 1/2 inch thick slices. In a large
skillet melt pineapple preserves and butter; add sweet potatoes to
skillet. Cook gently; tossing lightly until sweet potatoes are glazed.
ARMENIAN POTATOES
Ingredients:
------------
750 g old potatoes, peeled thinly and diced
3 tblsp tomato paste (I used one with added herbs and onion)
1/4 cup water
4 cloves garlic, very finely chopped
1 tsp salt
1/2 tsp paprika
1/4 cup oil (I used a bit less and used some of my own herbed olive oil)
1 cup finely chopped parsley
Instructions:
-------------
Place the whole lot in a casserole dish and bake at around 375F for 45
minutes or until the potatoes are tender.
I cooked it for somewhat longer than this because the males in the
family vanished to watch some field hockey later afternoon and were a
bit delayed coming home. As long as you don't use mush spuds, I would
say this dish is fairly forgiving of being left to fend for itself.
We had it with some small lamb roasts (these are cut from the rump and
weight about 7 ounces) which I patted dry, then rubbed with a mix of
herbs and spices and barbecued till medium rare then sliced thinly. We
also had some al dente whole baby green beans.
------------
750 g old potatoes, peeled thinly and diced
3 tblsp tomato paste (I used one with added herbs and onion)
1/4 cup water
4 cloves garlic, very finely chopped
1 tsp salt
1/2 tsp paprika
1/4 cup oil (I used a bit less and used some of my own herbed olive oil)
1 cup finely chopped parsley
Instructions:
-------------
Place the whole lot in a casserole dish and bake at around 375F for 45
minutes or until the potatoes are tender.
I cooked it for somewhat longer than this because the males in the
family vanished to watch some field hockey later afternoon and were a
bit delayed coming home. As long as you don't use mush spuds, I would
say this dish is fairly forgiving of being left to fend for itself.
We had it with some small lamb roasts (these are cut from the rump and
weight about 7 ounces) which I patted dry, then rubbed with a mix of
herbs and spices and barbecued till medium rare then sliced thinly. We
also had some al dente whole baby green beans.
Marjoram Potato Casserole
750 g potatoes
salt
bunch of fresh marjoram (dried otherwise)
250g cream
2 egg yolks
freshly ground pepper
40 g butter
75g ham
(If I want this as a main meal, then I use minced meat and prepare
it the same way I would for Lasagna (ie spicy and rich)
I then just alternate the layers of meat mix and the potato recipe.)
- Wash, peel and slice the potatoes thinly.
- In lightly salted, rolling boiling water, cook for 5 mins.
(sorry about the sentence stucture- I'm translating this from Germanthis
is an "authentic" Austrian recipe...)
- Drain the potatoes thoroughly in a sieve.
- Take the Marjoram from the stalks, and chop finely.
- Mix salt, pepper and marjoram with the egg yolks and cream.
- Grease a casserole dish, and place half the potatoes in the form.
- Chop the ham finely, and spread half over the potatoes.
- Sprinkle s and p over the layers.
- Place the rest of the potatoes in the dish, and then pour the
egg mix over the top. Sprinkle with ham, and dot the top with the remainder
of the butter used for greasing the dish.
Cook on 250degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top.
Serve with a green salad dressed with a marjoram/vinegar combination.
Note:
I have made this with basil instead of marjoram (and the same with the
salad) and it was wonderful. To cut down the fat content, I have used
a mustard sauce with chucks of low fat cheese melted into it- also
great!
salt
bunch of fresh marjoram (dried otherwise)
250g cream
2 egg yolks
freshly ground pepper
40 g butter
75g ham
(If I want this as a main meal, then I use minced meat and prepare
it the same way I would for Lasagna (ie spicy and rich)
I then just alternate the layers of meat mix and the potato recipe.)
- Wash, peel and slice the potatoes thinly.
- In lightly salted, rolling boiling water, cook for 5 mins.
(sorry about the sentence stucture- I'm translating this from Germanthis
is an "authentic" Austrian recipe...)
- Drain the potatoes thoroughly in a sieve.
- Take the Marjoram from the stalks, and chop finely.
- Mix salt, pepper and marjoram with the egg yolks and cream.
- Grease a casserole dish, and place half the potatoes in the form.
- Chop the ham finely, and spread half over the potatoes.
- Sprinkle s and p over the layers.
- Place the rest of the potatoes in the dish, and then pour the
egg mix over the top. Sprinkle with ham, and dot the top with the remainder
of the butter used for greasing the dish.
Cook on 250degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top.
Serve with a green salad dressed with a marjoram/vinegar combination.
Note:
I have made this with basil instead of marjoram (and the same with the
salad) and it was wonderful. To cut down the fat content, I have used
a mustard sauce with chucks of low fat cheese melted into it- also
great!
Low-fat Scalloped Potatoes
2 or 3 baking potatoes
1 1/2 cups skimmed milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup shredded low fat cheddar cheese
Peel and slice potatoes thinly. In a saucepan, combine milk,
flour, salt, garlic powder and cayenne pepper and cook over
medium heat until sauce thickens.
Layer casserole dish with potato slices. Spoon half of sauce
over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees for 50 minutes
to an hour. Remove from oven and sprinkle with cheddar
cheese.
1 1/2 cups skimmed milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup shredded low fat cheddar cheese
Peel and slice potatoes thinly. In a saucepan, combine milk,
flour, salt, garlic powder and cayenne pepper and cook over
medium heat until sauce thickens.
Layer casserole dish with potato slices. Spoon half of sauce
over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees for 50 minutes
to an hour. Remove from oven and sprinkle with cheddar
cheese.
Baked Potato Slices
Ingredients:
4 medium even potatoes
1 tsp salt
2 to 3 Tbsp melted butter
2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage)
- or -
2 to 3 tsp. dried herbs
- or -
1.5 tsp caraway seeds or cumin
4 Tbsp grated Cheddar cheese
1.5 Tbsp Parmesan cheese
Preparation:
1) Peel potatoes if the skin is tough, otherwise just scrub and rinse
2) Cut potatoes into thin slices but not all the way through. Use a
handle of a spoon to prevent the knife from cutting all the way.
3) Put potatoes in a baking dish. Fan them slightly.
4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
5) Bake potatoes at 425 degrees for about 50 minutes
6) Remove from oven. Sprinkle with cheeses.
7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside. Check with a
fork.
4 medium even potatoes
1 tsp salt
2 to 3 Tbsp melted butter
2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage)
- or -
2 to 3 tsp. dried herbs
- or -
1.5 tsp caraway seeds or cumin
4 Tbsp grated Cheddar cheese
1.5 Tbsp Parmesan cheese
Preparation:
1) Peel potatoes if the skin is tough, otherwise just scrub and rinse
2) Cut potatoes into thin slices but not all the way through. Use a
handle of a spoon to prevent the knife from cutting all the way.
3) Put potatoes in a baking dish. Fan them slightly.
4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
5) Bake potatoes at 425 degrees for about 50 minutes
6) Remove from oven. Sprinkle with cheeses.
7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside. Check with a
fork.
Gratin of Potatoes Girardet
Servings: 4
400 g Floury potatoes (14 oz) 20 g Unsalted butter (3/4 oz)
1 x Small clove of garlic Salt, pepper, cayenne and
200 ml Milk (scant 1/2 pint) - nutmeg
100 ml Double cream (scant 1/4 pint
IMPORTANT: The gratin is best if it is given gentle, slow cooking
Peel the potatoes and cut them into thin slices about 3 mm (1/8 in) thick.
ABOVE ALL, DO NOT WASH THEM.
Peel and chop the clove of garlic very finely and mix it with the sclices
of potato.
Put the potatoes into a saucepan with just enough milk to cover them.
Season with salt, pepper, cayenne and a few gratings of nutmeg.
Put the pan over a fairly high heat and cook the potatoes for 4-5 minutes,
or until you can see that the milk has blended and thickened a little with
the starch given out by the potatoes. At this point, add half the cream
and just bring the pan to the boil. Take it off the stove and taste for
seasoning.
Butter a gratin dish. This should be big enough to take the potatoes in a
layer NOT MORE THAN 2 cm (3/4 in) THICK. Arrange the potatoes in the dish
with their creamy milk. Add the rest of the cream and mix it in well.
Sprinkle a few flakes of butter on the surface.
Pre-heat the oven to 160 oC/320 oF. Bake the gratin at the bottom of the
oven for a good 1 1/2 hours.
Excellent with any plainly cooked poultry or roast meat.
400 g Floury potatoes (14 oz) 20 g Unsalted butter (3/4 oz)
1 x Small clove of garlic Salt, pepper, cayenne and
200 ml Milk (scant 1/2 pint) - nutmeg
100 ml Double cream (scant 1/4 pint
IMPORTANT: The gratin is best if it is given gentle, slow cooking
Peel the potatoes and cut them into thin slices about 3 mm (1/8 in) thick.
ABOVE ALL, DO NOT WASH THEM.
Peel and chop the clove of garlic very finely and mix it with the sclices
of potato.
Put the potatoes into a saucepan with just enough milk to cover them.
Season with salt, pepper, cayenne and a few gratings of nutmeg.
Put the pan over a fairly high heat and cook the potatoes for 4-5 minutes,
or until you can see that the milk has blended and thickened a little with
the starch given out by the potatoes. At this point, add half the cream
and just bring the pan to the boil. Take it off the stove and taste for
seasoning.
Butter a gratin dish. This should be big enough to take the potatoes in a
layer NOT MORE THAN 2 cm (3/4 in) THICK. Arrange the potatoes in the dish
with their creamy milk. Add the rest of the cream and mix it in well.
Sprinkle a few flakes of butter on the surface.
Pre-heat the oven to 160 oC/320 oF. Bake the gratin at the bottom of the
oven for a good 1 1/2 hours.
Excellent with any plainly cooked poultry or roast meat.
VINEGARETTE MUSHROOMS
Ingredients:
------------
8 oz fresh mushrooms
1/4 cup balsamic vinegar
1/4 cup + 2 Tbsp cider vinegar
1/4 cup olive oil
1 small white onion, minced fine
1 tsp oregano
2 tblsp lemon juice
Instructions:
-------------
Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp
cider vinegar and enough boiling water to cover.
Mix all other ingredients together. Add mushrooms. Refrigerate overnight.
------------
8 oz fresh mushrooms
1/4 cup balsamic vinegar
1/4 cup + 2 Tbsp cider vinegar
1/4 cup olive oil
1 small white onion, minced fine
1 tsp oregano
2 tblsp lemon juice
Instructions:
-------------
Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp
cider vinegar and enough boiling water to cover.
Mix all other ingredients together. Add mushrooms. Refrigerate overnight.
STUFFED MUSHROOMS PARMIGIANA
(Makes 12)
Serve these Italian-flavored mushrooms as a side dish or an appetizer.
Ingredients:
12 large mushrooms
2 tblsp butter or margarine
1 medium onion, finely chopped
2 oz pepperoni, finely diced
1/4 cup finely chopped green bell pepper
1 small clove garlic, minced
1/2 cup finely crushed cracker crumbs
3 tblsp grated Parmesan cheese
1 tblsp minced parsley
1/4 tsp dried oregano, crushed
Seasoned salt
Pepper
1/3 cup chicken [or vegetable] broth
Instructions:
-------------
Rinse and dry mushrooms. Remove, finely chop and reserve stems. Melt
butter in skillet. Add onion, pepperoni, green pepper, garlic and
chopped mushroom stems. Cook until all vegetables are tender but not
brown. Add crumbs, cheese, parsley and oregano and season to taste with
seasoned salt and pepper. Mix well. Stir in chicken broth. Spoon
filling into mushroom caps, rounding tops. Place caps in shallow baking
pan with about 1/4 inch water. Bake, uncovered, at 325F 25 minutes, or
until heated through.
Serve these Italian-flavored mushrooms as a side dish or an appetizer.
Ingredients:
12 large mushrooms
2 tblsp butter or margarine
1 medium onion, finely chopped
2 oz pepperoni, finely diced
1/4 cup finely chopped green bell pepper
1 small clove garlic, minced
1/2 cup finely crushed cracker crumbs
3 tblsp grated Parmesan cheese
1 tblsp minced parsley
1/4 tsp dried oregano, crushed
Seasoned salt
Pepper
1/3 cup chicken [or vegetable] broth
Instructions:
-------------
Rinse and dry mushrooms. Remove, finely chop and reserve stems. Melt
butter in skillet. Add onion, pepperoni, green pepper, garlic and
chopped mushroom stems. Cook until all vegetables are tender but not
brown. Add crumbs, cheese, parsley and oregano and season to taste with
seasoned salt and pepper. Mix well. Stir in chicken broth. Spoon
filling into mushroom caps, rounding tops. Place caps in shallow baking
pan with about 1/4 inch water. Bake, uncovered, at 325F 25 minutes, or
until heated through.
STUFFED MUSHROOMS, ITALIAN-STYLE (2)
(Makes 16 mushrooms)
Ingredients:
------------
16 medium mushrooms
1 large clove garlic, minced
1/2 lb hot Italian sausage, casings removed
5 green onions, chopped
1 tsp Worcestershire sauce (optional)
1/2 cup shredded Monterey Jack cheese
Olive oil
Italian seasoning, crushed
Instructions:
-------------
Remove stems from cleaned mushrooms by gently twisting base to snap off.
Chop stems and set aside. Generously coat inside and outside of each
mushroom cap with oil. Place in baking dish, open side up. Sprinkle
insides with Italian seasoning to taste. Heat 1 tablespoon oil in
skillet and saute garlic. Add sausage, crushing with spoon into smaller
pieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1
minute. Add green onions and stir-fry another minute. Add
Worcestershire. Stuff each mushroom cap generously with sausage filling
and sprinkle with cheese. Broil 10 to 12 inches from heat 2 minutes, or
until cheese is melted.
Ingredients:
------------
16 medium mushrooms
1 large clove garlic, minced
1/2 lb hot Italian sausage, casings removed
5 green onions, chopped
1 tsp Worcestershire sauce (optional)
1/2 cup shredded Monterey Jack cheese
Olive oil
Italian seasoning, crushed
Instructions:
-------------
Remove stems from cleaned mushrooms by gently twisting base to snap off.
Chop stems and set aside. Generously coat inside and outside of each
mushroom cap with oil. Place in baking dish, open side up. Sprinkle
insides with Italian seasoning to taste. Heat 1 tablespoon oil in
skillet and saute garlic. Add sausage, crushing with spoon into smaller
pieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1
minute. Add green onions and stir-fry another minute. Add
Worcestershire. Stuff each mushroom cap generously with sausage filling
and sprinkle with cheese. Broil 10 to 12 inches from heat 2 minutes, or
until cheese is melted.
STUFFED MUSHROOMS, ITALIAN STYLE (1)
(Makes 4 to 6 portions)
Ingredients:
------------
12 large fresh mushrooms
6 tblsp salad or olive oil, divided
Salt
1 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp onion powder
1/4 tsp basil leaves, crumbled
1 egg, slightly beaten
Instructions:
-------------
Preheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove
stems; reserve for later use. Brush outsides of the caps with 4
tablespoons of the oil; sprinkle lighlty with salt. Place, cavity side
up, in a shallow baking pan. Chop stems very fine (makes about 1 cup).
Mix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and
basil. Stir in egg. Spoon into mushroom caps. Dribble with remaining
2 tablespoons oil. Bake for 30 minutes. Serve hot.
Ingredients:
------------
12 large fresh mushrooms
6 tblsp salad or olive oil, divided
Salt
1 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp onion powder
1/4 tsp basil leaves, crumbled
1 egg, slightly beaten
Instructions:
-------------
Preheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove
stems; reserve for later use. Brush outsides of the caps with 4
tablespoons of the oil; sprinkle lighlty with salt. Place, cavity side
up, in a shallow baking pan. Chop stems very fine (makes about 1 cup).
Mix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and
basil. Stir in egg. Spoon into mushroom caps. Dribble with remaining
2 tablespoons oil. Bake for 30 minutes. Serve hot.
STUFFED MUSHROOMS (4)
Ingredients:
------------
12 large mushrooms
2 tblsp butter
1 medium onion
2 tblsp dry white wine
1/2 cup bread crumbs
2 tblsp fresh snipped parsley
1 tblsp lime juice
2 cloves garlic finely chopped
1 tsp dried oregano leaves
3 oz shredded jack cheese
freshly ground pepper
Instructions:
-------------
Remove steams from mushrooms and finely chop. Melt butter in skillet.
Cook mushroom caps top side down until light brown. Remove with
slotted spoon, draining liquid from inside caps. Cook onion in same
skillet until tender. Stir in wine. Simmer uncovered 2 minutes. Stir
in chopped stems. Add remaining ingredients except cheese. Mix
completely. Put caps on ungreased baking sheet. Place stuffing in
caps. Sprinkle with cheese. Broil until cheese melts (about 3
minutes).
Note:
-----
This is great for company, as it can completely be made ahead of time.
Just stuff the mushrooms, and put the entire baking sheet into the
fridge. When you want to serve it, put it in 375 degree oven for about
15 minutes or until cheese melts.
------------
12 large mushrooms
2 tblsp butter
1 medium onion
2 tblsp dry white wine
1/2 cup bread crumbs
2 tblsp fresh snipped parsley
1 tblsp lime juice
2 cloves garlic finely chopped
1 tsp dried oregano leaves
3 oz shredded jack cheese
freshly ground pepper
Instructions:
-------------
Remove steams from mushrooms and finely chop. Melt butter in skillet.
Cook mushroom caps top side down until light brown. Remove with
slotted spoon, draining liquid from inside caps. Cook onion in same
skillet until tender. Stir in wine. Simmer uncovered 2 minutes. Stir
in chopped stems. Add remaining ingredients except cheese. Mix
completely. Put caps on ungreased baking sheet. Place stuffing in
caps. Sprinkle with cheese. Broil until cheese melts (about 3
minutes).
Note:
-----
This is great for company, as it can completely be made ahead of time.
Just stuff the mushrooms, and put the entire baking sheet into the
fridge. When you want to serve it, put it in 375 degree oven for about
15 minutes or until cheese melts.
STUFFED MUSHROOMS (2)
Ingredients:
------------
1 large tomatoe
1 large yellow onion
several very large mushrooms
garlic (optional)
salt
pepper
olive oil
Instructions:
-------------
Wash the mushrooms, cut off the tip of the stems, and remove the stems,
(I also peel the outer skin of the mushroom, but some people find this
excessive). Chop the mushroom stems into very small bits. Coat the
outer poriton of the caps with olive oil. Finely chop onion, garlic,
and tomato. Fry onion and garlic in olive oil (just a little bit),
until soft. Add mushroom bits, tomato, salt and pepper to taste. Fry
until mushroom bits start to soften. Place mixture in mushroom caps,
and fry or grill until caps soften. (I prefer grilling, but its a lot
more work). Serve. I find that steak is an excellent complement to
this dish.
------------
1 large tomatoe
1 large yellow onion
several very large mushrooms
garlic (optional)
salt
pepper
olive oil
Instructions:
-------------
Wash the mushrooms, cut off the tip of the stems, and remove the stems,
(I also peel the outer skin of the mushroom, but some people find this
excessive). Chop the mushroom stems into very small bits. Coat the
outer poriton of the caps with olive oil. Finely chop onion, garlic,
and tomato. Fry onion and garlic in olive oil (just a little bit),
until soft. Add mushroom bits, tomato, salt and pepper to taste. Fry
until mushroom bits start to soften. Place mixture in mushroom caps,
and fry or grill until caps soften. (I prefer grilling, but its a lot
more work). Serve. I find that steak is an excellent complement to
this dish.
STUFFED MUSHROOMS (3)
Ingredients:
------------
3 large pkg big mushrooms
1 pkg regular pork sausage
Salt and pepper to taste
1-1/2 - 2 tblsp dried onion
Instructions:
-------------
Snap off stems, wash and cut up. Cook in margarine/butter, about 2
tablespoon. Don't add any water. Salt and pepper to taste and a little
bit of onion, dry about 1 1/2 to 2 tablespoon, or more if you like.
Cook for about 20-30 minutes. When cooked, chop fine. Wash mushroom
caps and drain on paper toweling. Mix together the sausage and the
cooked mushrooms. Stuff the caps and bake for 20-30 minutes at 375
degrees. Remove from pan and arrange on platter/plate. If you use more
packages of mushrooms, use more sausage, and increase the other
ingredients accordingly.
------------
3 large pkg big mushrooms
1 pkg regular pork sausage
Salt and pepper to taste
1-1/2 - 2 tblsp dried onion
Instructions:
-------------
Snap off stems, wash and cut up. Cook in margarine/butter, about 2
tablespoon. Don't add any water. Salt and pepper to taste and a little
bit of onion, dry about 1 1/2 to 2 tablespoon, or more if you like.
Cook for about 20-30 minutes. When cooked, chop fine. Wash mushroom
caps and drain on paper toweling. Mix together the sausage and the
cooked mushrooms. Stuff the caps and bake for 20-30 minutes at 375
degrees. Remove from pan and arrange on platter/plate. If you use more
packages of mushrooms, use more sausage, and increase the other
ingredients accordingly.
STUFFED MUSHROOMS (1)
Select large, firm mushrooms w/underside still tightly closed.
Wash in cold water and dry. Carefully remove stems and reserve.
Fillings:
---------
1. Bacon-Cheese
---------------
7 slices bacon, cooked, drained, crumbled
8 oz. cream cheese, softened
1 bunch green onions, finely chopped
dash garlic salt
1/3 cup mushroom stems, minced
3 tblsp butter, melted
Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush
prepared caps with melted butter, fill, place in shallow baking dish
with 2-4 T. water. Bake 20-25 min. at 350 deg.
2. Bleu Cheese
--------------
1/2 cup fine minced mushroom stems
1/4 cup fine chopped green onion
2 tblsp margarine
8 oz cream cheese
1/2 pkg bleu cheese salad dressing mix
2 tblsp milk
Saute mushroom stems and onions in margarine 5 min. Mix cream cheese,
dressing mix and milk. Mix in onion mixture. Fill prepared caps. Bake
20-25 min. at 350 deg.
3. Crab-Cheese
--------------
1 pkg. (6 oz) frozen crab, thawed and drained
3 tblsp mayonnaise
2 tblsp chopped green onion
2 tblsp gold raisins
1/4 cup shredded sharp cheddar
1 tsp. curry
fresh grated parmesan
Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and
broil 6-8 in. from heat.
Wash in cold water and dry. Carefully remove stems and reserve.
Fillings:
---------
1. Bacon-Cheese
---------------
7 slices bacon, cooked, drained, crumbled
8 oz. cream cheese, softened
1 bunch green onions, finely chopped
dash garlic salt
1/3 cup mushroom stems, minced
3 tblsp butter, melted
Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush
prepared caps with melted butter, fill, place in shallow baking dish
with 2-4 T. water. Bake 20-25 min. at 350 deg.
2. Bleu Cheese
--------------
1/2 cup fine minced mushroom stems
1/4 cup fine chopped green onion
2 tblsp margarine
8 oz cream cheese
1/2 pkg bleu cheese salad dressing mix
2 tblsp milk
Saute mushroom stems and onions in margarine 5 min. Mix cream cheese,
dressing mix and milk. Mix in onion mixture. Fill prepared caps. Bake
20-25 min. at 350 deg.
3. Crab-Cheese
--------------
1 pkg. (6 oz) frozen crab, thawed and drained
3 tblsp mayonnaise
2 tblsp chopped green onion
2 tblsp gold raisins
1/4 cup shredded sharp cheddar
1 tsp. curry
fresh grated parmesan
Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and
broil 6-8 in. from heat.
VINCOTTO Restaurant in the vineyard
Natural to assume that the wine in Thailand is relatively new. When I first planted the vineyard in an orderly line and invisibly on the large hill at large need to fly to France, Napa or Australia. But I have to take the risk of some fields are not open to those who passed by to visit. Without an appointment in advance with the owner of a farm before. The farm is open to a vineyard just to sell their produce. This wine is produced from their farms only.
But I do not have to pay to fly abroad, but then the gold. It was great to see so many of the vineyards and wineries. To drive through the area recently to visit my Granmonte a note.
Let's start with the fresh grapes, shrimp salad (180 baht), a green salad into a chilled boiled shrimp and fresh sweet grape harvest. Seeds and almonds. Transparent dressing topped with seasoned olive oil and balsamic vinegar from wine fermentation. Sharp, sour flavor. A light meal price 180 baht
Smoked Duck Breast Salad (180 baht) a Epedets smoked until the meat is soft fragrance. Sliced, arranged on a cold salad. Topped with salad shrimp salad recipe, as well as fresh Granmonte. Another dish that is both delicious. And is an ideal food for weight control. This is because vegetable growing organic vegetables for 180 baht each.
Smoked sausage. The plantation owners are former students of German. This dish is required to get certified. Large pork sausage meat, the onions soften. The pork sausage, cheese and small. Stir fry until fragrant odor tight dribbling. Alternatively the Statement can taste it in hot and pickles. Together flawlessly for 160 baht
Shrimp and squid fried with Tartar Sauce (230 baht) shrimp, peeled and little squid. Powder coating is a thin, fried golden crispy on the outside. In the spring, sweet flesh. The dip in the hot with Tartar sauce thickens. It tastes sour. Eating this dish is quite spicy white wine in the evening was as follows. I love that dish, I scramble for 230 baht
Crab meat baked with cheese. (320 baht), cooked crab meat loaf firm white flesh, sweet nature. Garnish with the fried onions and seasoning and more. Fit into the big crab shell, then sprinkle it with Mozzarella Cheese, then baked au gratin with onions until golden crisp. Spoon the cheese is salty, sweet taste greasy tire stretch is good for 320 baht
I have a main dish meal served with wine and food, both white and red.
Pasta for children three to four plates. I eat it and taste good with children, is full of Scilly salmon, fresh cream (290 baht), the spiral pasta tossed with fresh cream cooked with thick onion and cooked meat, salmon, orange is pretty small. Season with salt to taste Park's San Paแlemๆ cream to thicken it a little sweeter. This dish is for children to go for 290 baht
Dori Pacific fish fry. With capers and butter sauce (260 baht), fish, meat, fish Dori is a soft, natural sweetness. Here come the fish pieces in flour and fry until golden touch is cooked. Cover the dough lightly crispy outside. White fish fillet in sweet water. Serve with butter sauce, seasoning it with salt to taste sour pickled capers. Do not forget to order this dish with white wine. For those who do not like red meat for 260 baht
For those who like to eat red meat, red wines are from. German fried pork (450 baht) and a large pork seasoned and baked in the form of the pork spaten shop with an old German city of Munich. With a thermal process and the right fit. The film is inserted between a crispy skin and tender meat that is well cooked and soft. Served with mashed potatoes, pickles, sour and hot. Can be eaten with beer or wine is 450 baht
Beef stew, veal and red wine (290. USD) British food and rural Australia. Sheep, calf and shin bones were boiled with spices to the onion and red wine until tender. Engineering firm to soft and spongy and soft chew is delicious. Klukklik condensed water pouring on hot mashed potatoes. Served with red wine to taste and price.
There is also a delicious meal of the day the material is likely to be found on the blackboard menu of food items 4-5 times a week. The desserts are only three. But when I try to see whether they are individual, but equally delicious. Retail and must be broken.
Apple crumble in pastry real English. A small piece of cooked apple filling is sweet. Sprinkle baking powder until the onion. Topped with vanilla in it, whose building - a little sweet. Size is good enough.
Krems free play popular French dessert that is not easy. Beat the egg yolks with cream and sugar in proportion to live together until smooth. Sprinkle with brown sugar. The fire scorched face greasy onion until brown. The flavor and aroma of caramel and sweet taste of the ingredients it uses. Another delicious.
Cheese pie, fresh grapes. Food is converted from its original use. Canned blueberries. By the end of seedless grape vines. We are a small quaint place. The sour taste. Put it in syrup and gelatin that are built. Pour the cream cheese filling is mixed with condensed milk and lemon juice until smooth, sweet, sour and salty enough to feel it. Supplied in a mix with crushed crackers, bread, butter and crackers. A delicious dessert that is adapted to be attractive 85 baht for all three types of food as food and beverages are charged with a 10% discount on the menu.
All of the dishes were all quite VINCOOTO. If you compare the price then it is not as expensive. The food was cooked with precision. Taking into account the reputation and profit is the purpose of their respective owners. But the phone to ask in advance. Because each type of raw material will not exceed ten percent of the plate.
Drinks to try are great for those who do not like alcoholic grape juice is fresh. The true flavor of the wine and not taste, smell, color, or even less. And without synthetic chemicals and all. That is not easy.
Or to order wine to drink with food Granmonte. Thailand is a good quality wine. Elected to the House, one of the new fine wine in the world. This was supported by the Thai people. Are encouraged to perform a new career in the future. Thailand is a wine to be at the forefront of other families as well as wine grape Granmonte open from 8.00-17.00o. And VINCOTTO restaurant is open daily from 11:00 to 21:00 am
Shrimp salad with fresh grapes
Ranch, a vineyard Granmonte with the use of land for growing grapes, beautifully situated on the road. Veteran - Clark stub. Ways to increase his Friendship Road, just 12 kilometers away from an area of approximately 100 acres of the valley is named Ashoka Ashoka is the nature of the water from the creek along the depth of Socrates. The yellow flowers. Beautiful red bloom. The vineyards in the world of foreign grapes, white and red grape to grow for 7 years as a wine grape varieties. Shiraz, Carbernet Sauvignon, Tempranillo and Chenin Blanc grapes with seeds and without seeds and the consumption of fresh grapes used to produce fresh water as well. I started producing quality wines, white and red on his four years.Dori Pacific fish fry With butter sauce and capers
Your lyrics and your bird blood Marine couple have spent the majority of plantation owners in this vineyard. To regulate and supervise every step from planting to harvest stem decoration. To the production of beverages. Production of grapes and wine, a Virginia planter, both of whom are generous with the wine of interest to tourists and visitors. Production of quality wines. Wine tasting and purchase products. As well as tasty dishes from the kitchen, dining area with Granmonte.Crab meat baked with cheese
If you want to experience the full flavor of wine is a delicious cooking with wine produced from the farm. So do not miss, here's a small restaurant. VINCOTTO of this area. Sitting in the comforts of home furnishings. Seating both indoors and outdoors on the terrace under the shade tree overlooking the beautiful surrounding landscape. แnwpea the green. Marsh plants growing species like incense and lotus flower is a pale pink to bloom. And the hills of Khao Yai National Park.Veal stew with red wine
Every dish is made up of a couple of books by famous chefs that has accumulated for many years. And try to do things in a different culture. It was praised by many for my taste, so I put it on the menu. It's good for both lunch and dinner.Smoked sausage. The plantation owners are former students of German. This dish is required to get certified. Large pork sausage meat, the onions soften. The pork sausage, cheese and small. Stir fry until fragrant odor tight dribbling. Alternatively the Statement can taste it in hot and pickles. Together flawlessly for 160 baht
Shrimp and squid fried with Tartar Sauce (230 baht) shrimp, peeled and little squid. Powder coating is a thin, fried golden crispy on the outside. In the spring, sweet flesh. The dip in the hot with Tartar sauce thickens. It tastes sour. Eating this dish is quite spicy white wine in the evening was as follows. I love that dish, I scramble for 230 baht
Crab meat baked with cheese. (320 baht), cooked crab meat loaf firm white flesh, sweet nature. Garnish with the fried onions and seasoning and more. Fit into the big crab shell, then sprinkle it with Mozzarella Cheese, then baked au gratin with onions until golden crisp. Spoon the cheese is salty, sweet taste greasy tire stretch is good for 320 baht
I have a main dish meal served with wine and food, both white and red.
Pasta for children three to four plates. I eat it and taste good with children, is full of Scilly salmon, fresh cream (290 baht), the spiral pasta tossed with fresh cream cooked with thick onion and cooked meat, salmon, orange is pretty small. Season with salt to taste Park's San Paแlemๆ cream to thicken it a little sweeter. This dish is for children to go for 290 baht
Dori Pacific fish fry. With capers and butter sauce (260 baht), fish, meat, fish Dori is a soft, natural sweetness. Here come the fish pieces in flour and fry until golden touch is cooked. Cover the dough lightly crispy outside. White fish fillet in sweet water. Serve with butter sauce, seasoning it with salt to taste sour pickled capers. Do not forget to order this dish with white wine. For those who do not like red meat for 260 baht
For those who like to eat red meat, red wines are from. German fried pork (450 baht) and a large pork seasoned and baked in the form of the pork spaten shop with an old German city of Munich. With a thermal process and the right fit. The film is inserted between a crispy skin and tender meat that is well cooked and soft. Served with mashed potatoes, pickles, sour and hot. Can be eaten with beer or wine is 450 baht
Beef stew, veal and red wine (290. USD) British food and rural Australia. Sheep, calf and shin bones were boiled with spices to the onion and red wine until tender. Engineering firm to soft and spongy and soft chew is delicious. Klukklik condensed water pouring on hot mashed potatoes. Served with red wine to taste and price.
There is also a delicious meal of the day the material is likely to be found on the blackboard menu of food items 4-5 times a week. The desserts are only three. But when I try to see whether they are individual, but equally delicious. Retail and must be broken.
Apple crumble in pastry real English. A small piece of cooked apple filling is sweet. Sprinkle baking powder until the onion. Topped with vanilla in it, whose building - a little sweet. Size is good enough.
Krems free play popular French dessert that is not easy. Beat the egg yolks with cream and sugar in proportion to live together until smooth. Sprinkle with brown sugar. The fire scorched face greasy onion until brown. The flavor and aroma of caramel and sweet taste of the ingredients it uses. Another delicious.
Cheese pie, fresh grapes. Food is converted from its original use. Canned blueberries. By the end of seedless grape vines. We are a small quaint place. The sour taste. Put it in syrup and gelatin that are built. Pour the cream cheese filling is mixed with condensed milk and lemon juice until smooth, sweet, sour and salty enough to feel it. Supplied in a mix with crushed crackers, bread, butter and crackers. A delicious dessert that is adapted to be attractive 85 baht for all three types of food as food and beverages are charged with a 10% discount on the menu.
All of the dishes were all quite VINCOOTO. If you compare the price then it is not as expensive. The food was cooked with precision. Taking into account the reputation and profit is the purpose of their respective owners. But the phone to ask in advance. Because each type of raw material will not exceed ten percent of the plate.
Drinks to try are great for those who do not like alcoholic grape juice is fresh. The true flavor of the wine and not taste, smell, color, or even less. And without synthetic chemicals and all. That is not easy.
Or to order wine to drink with food Granmonte. Thailand is a good quality wine. Elected to the House, one of the new fine wine in the world. This was supported by the Thai people. Are encouraged to perform a new career in the future. Thailand is a wine to be at the forefront of other families as well as wine grape Granmonte open from 8.00-17.00o. And VINCOTTO restaurant is open daily from 11:00 to 21:00 am
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