Pork Fried Rice (Katsu Don)

Pork Fried Rice (Katsu Don)
Garnish.

1 cup of rice Japan.
1 piece of pork in Japan.
Beat together eggs, 1 egg.
1 onion, cut into pieces the length.
Onion slices, cut 1/2 head.
Seaweed sheet, cut into strips 2 tbsp.
Japanese chili powder 1/4 tsp.
Tempura sauce 3 tbsp.
Tempura broth 1/4 cup.
1 tablespoon vegetable oil.

How do

1. Cut the pork into pieces. Place the rice into a bowl.
2. Heat oil in a pan. Enough heat to medium. Add onion soup with tempura sauce over it.
3. Add the eggs one egg is enough to pour on fried onion dip. Sprinkle with pepper sauce seaweed served with fried pork.

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mushroom lasagna

mushroom lasagna
Garnish.

6 sheets of lasagna sheets.
Onion, cut into a square head.
2 tablespoons minced garlic.
500 grams of vegetable oil.
Mushrooms, sliced ​​30 g.
400 g of wheat flour.
Tomatoes, chopped 1 tbsp.
Basil leaves, chopped 1 tsp.
Sugar 1 tsp.
Salt 1 tsp.
1 teaspoon cayenne pepper.
500 g spinach.
300 g grated cheese.
Mustard 1/2 tsp.
Butter, 30 g.
90 g of wheat flour.
Milk 1/2 cup.
White sauce.

How do

1. Put oil in a saucepan and heat hot enough. Add onion, mushrooms, garlic, fry the onion, add the flour mixture into bending to 5 minutes into the first minute.
2. Add tomatoes, basil, sugar, salt, pepper, taste, simmer over low heat 20 minutes.
3. To white sauce. Melt butter in saucepan. Stir together the flour, add milk and stir quickly. Boil until the mixture thickens a little mustard until well combined.
4. Spinach, sprinkle with salt, pepper, mix well and set aside. 24 Previous to the casserole.
5. The Mother of the Plaza. Spoon the mushroom mixture. Pour over the tomatoes around the plate. Place the spinach on top. Pour white sauce over the shredded cheese.
6. To light the oven 190 degrees Celsius for about 35 minutes and serve while hot.

Suggestion
1. The lasagna is sold both fresh and dry types. If this is the type to go live. Do not boil or burn it.
2. Can not mix the 2-3 favorite.

Dried lasagna sheets. Sold in supermarkets, department of. The spa area at Gettysburg. Be sold as a box.
credit picture Internet Boy bloggang

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Jack Daniel's Honey Mustard

Yield: 1 Servings
1/2 c Honey
1/2 c Dark vinegar
1/2 c Dark brown sugar,packed
2 Eggs
2 T Flour
2 T Prepared French's yellow
-mustard
1/2 c Jack Daniel's whiskey
9 oz Bottle Kraft's horseradish
-cream
Put honeoy, vinegar, sugar, eggs and flour into blender a few
seconds to blend at high speed until smooth. Transfer to a 2-quart saucepan.
Cook on medium high whipping briskly with whisk to prevent it from sticking to
bottom of pan. It will thicken just as it comes to a boil. Quickly add mustard
and whiskey. Continue to cook and stir briskly only 1/2 minute. Remove from
heat. Add the horseradish. Beat well. Cool completely. Bottle and cap tightly.
Can store refrigerated 6-8 weeks.
Freezes for months. Recipe can be halved.

Spicy glass noodle

Spicy glass noodle
Ingredient
40 g glass noodle.
150 g ground pork.
100 grams of banana blossom.
Soi 50 g carrot.
Red onions, 50 g.
Ground roasted rice 1 1/2 tbsp.
1 onion, cut into the tree.
Mint leaves, lime juice, fish sauce and chili powder.
Fresh vegetables such as cabbage, Chinese cabbage, cucumber, green beans.

How do

1. Soaked glass noodle, softened, cut into pieces, leading to blanching in hot water until done. Plate and let drain.
2. Of the pork is cooked, set aside.
3. Banana blossom cut, peeled, sliced ​​crosswise Soak the tamarind water or lemon juice is not black.
4. Mix ground pork, glass noodle, carrots, banana blossom, lime juice, fish sauce, mix well and taste.
5. Add chili powder, roasted rice, red onions, green onions and mix well together. Plate, sprinkle with mint leaves. Served with fresh vegetables.

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Italian Seasoned Coating Mix (And Cooking Method)

4 c fine bread crumbs
: put toast in blender to
: yeild -- 4 cup fine powder
1/2 c grated Parmesan cheese
1/2 c corn oil
3 sm cloves garlic -- sliced very
: fine
1 c chopped fresh parsley
1 ts seasoned salt
1 ts black pepper
1/2 ts powdered oregano
1/2 ts sweet basil leaves --
: crushed
Combine all ingredients in large mixing bowl, mixing well. Stir the
mixture several times through a sieve, rubbing the larger pieces of
the ingredients through the holes of the sieve with back of the spoon
OR put it all through your blender, a little at a time, until
powdered, using high speed. Store in refrigerator in covered
container to use within a week, or can be frozen for up to one year.
To Use: Put 1 1/2 cups (approx.) in a food bag. Moisten chicken
pieces in water. Coat by dropping into a bag of mix. Shake until
coated. Place in a single layer in greased baking pan. Drizzle in
melted butter, about 1 tablespoon per piece and bake at 400 F.
uncovered, without turning pieces, about 40 minutes or until tender.

The tasting menu Top 14.

Crystal Jade Xiao Long Bao is a ramen restaurant in the "Crystal Jade" of Singapore to sell food in Thailand for quite a while already. This is a Chinese-style food, Shanghai - Szechuan noodles pulled by hand up. And all those who do not have to eat. "Xiao Long Bao", and the original owner. Diminishes over a dim sum in nine ball. Some, but not sticky dough is soft and easy. Tips on filling in the pork broth seasoned with sweet onions hidden in the gut. Lap at the moment I have to be careful not to pressure anyone to take the soup out of pity.



Even when the menu is a delicious selection of over 100 Thai menu, but it also has a menu that will sell well both in Singapore and throughout Asia. That have not been to many Thai people have a taste. The chef is a pearl. Recently, the restaurant has a menu that's 14 people across Asia. That I do in Singapore and must not add to these menus.


Xiao Long Bao crab (120 baht 4 pieces) by Xiao Long Bao pork that's been cool enough to mix the crab meat. Add the onion and the sweet taste of the meat. Dip the jig will be put ginger Bangchalong alley. The sweet and sour ginger. Xiao Long Bao add flavor to the meat even more delicious.




I fish with garlic within grains (480 baht) is the most popular. I choose between tablets, fresh fish. The built-in half the time the meat into cubes and fry it. Meat's grain policy is known as one of the most delicious fish, meat, sweet and quite expensive. We have very good fried. I see a yellow light brown all over, it is known that the soft but not with oil. Topped with onion, garlic, chopped peppers, guava bread into small pieces. Crispy roasted them with relish to see how much salt Mudge.



Shrimp fried onions (8 to 150), this is like the discussion. I chose the shrimp in a size 20 / kg was fried to a crisp. Then fried with special sauce recipes of the restaurant. The sweetness of the meat, shrimp and onion sauce.


Ramen mushroom water (140 baht) of this ramen made with fresh line. I pulled it out. And then to burn. Ramen is the smell of fresh dough. Chewing the soft tongue. Rich broth topped with a sweet mellow taste. Available in many designs. It is proposed to add the mushrooms and shiitake mushrooms, golden needle mushrooms, straw mushrooms, etc. It is believed that eating more than three types of cancer as well.




That's not all. The menu has excellent properties as a medicinal tonic that is sweet and sour cucumber sauce (150 baht) and sea cucumber, a red clay pot (260 baht), the second holds the power to dominate the men were Asian. Or as appetizers. Toast sesame seeds, fried shrimp, white, barren bowl of vegetables, pork, bread, chicken, chops, bread, pork chops, minced meat, bread and pickles.


The noodles are available, such as Shanghai noodles with pork and pickled vegetables. The Shanghai noodles tossed with chicken and so on.

According to a new tasting menu at 14 Crystal Jade's Main Floor Lower Floor Building Siew Long Bao at the Erawan Bangkok, Ratchadamri Road, open daily from 11:00 to 22:00 am

Italian Spring Menu at Biscotti.

Only once a year only, we will dine each season. The Italian Spring. Cooked food and raw materials from a variety of fresh vegetables to show off the sweet season of bloom.

Chef Danilo Aiassa young chef's Italian restaurant Biscotti golden touch of the Four Season Hotel is not static and repetitive style of the Italian original. Add ingredients to taste, and a new one. From Italy to cook a special dish for the spring at the restaurant Biscotti from this May 15.


I need to pair wine with food. This special meal for dinner pairing food with wine, Michele Chiarlo the wine quality. He and his white and red wine. It is well known from the Piedmont region of northern Italy. I was known among the great food and wine, especially wine, is the family of Barolo, Barbaresco and Gavis come to appreciate the taste of wine and wine are the three types of taste.

A special menu for the chef Danilo is very meticulous. Dishes prepared with raw materials, the finest in the world, such as dishes, prepared by the Scottish Lobster Terry and cook fish Salmon Trout wrapped in a Silver Beet spawning salmon and vegetables are fresh, sweet frame also has a cooking dish. Piedmont region, such as White Asparagus Risotto cooked with fresh cream and white wine, peas, fried Kakb Ravioli Porcini Mushroom Truffle wild mushroom filling fall season.


Plate is the ultimate killer. Braised beef cheeks in red wine. The beef cheek meat is tender and flexible, and almost melt in your mouth. It is fragrant with the aroma of red wine to the pot with the meat. Exactly mellow flavor without added flavoring. It was a great Italian wine to sip on. The menu is really unique.

For a taste of the menu this spring. Reservations at the restaurant Biscotti from now on by six-course menu served with premium wines and white wines of Michele Chiarlo the red sweet wine. Available every night at 3,200 baht + +.

How to make cheese is softened.

Cheese stored in the freezer until frozen. There is a simple workaround by. The bowl is one of the cheese to cover before use. Then pour boiling water into a bowl and pour hot water out. It is a hot bowl of cheese to cover it up. It will help the cheese has softened.

Chicken chow mein

serves 4
ingredients
350g/12oz noodles
225g/8oz skinless chicken
breast fillets
3 tablespoons light soy sauce
1 tablespoon rice wine
1 tablespoon dark sesame oil
4 tablespoons vegetable oil
2 garlic cloves, finely chopped
50g/2oz mangetout, topped
and tailed
100g/4oz beansprouts
50g/2oz ham, finely shredded
4 spring onions, finely chopped
salt and freshly ground black pepper

• Cook the noodles in a saucepan of boiling water until tender. Drain,
rinse under cold water and drain well.
• Slice the chicken into fine shreds, about 5cm/2in in length. Put the
chicken in a bowl, and add 2 tablespoons of the soy sauce, the rice
wine and the sesame oil.
• Heat half of the vegetable oil in a wok or frying pan over a high heat.
When it starts smoking, add the chicken mixture. Stir-fry for 2 minutes,
then transfer the chicken to a plate and keep warm.
• Wipe the wok clean and heat the remaining oil. Stir in the garlic,
mangetout, beansprouts and ham. Stir-fry for a further 1 minute, then
add the cooked noodles.
• Continue to stir-fry until the noodles are heated through. Add the
remaining soy sauce to taste, and season with salt and pepper. Return
the chicken and any juices to the noodle mixture, add the chopped
spring onions and stir through. Serve immediately.

Pad Thai recipe

The main ingredients.
Thin rice noodles 400 g.
400 g of water.
320 g of water to cook Pad Thai.
60 grams of dried shrimp.
Radish, chopped 40 g.
160 g hard tofu.
400 grams of bean sprouts.
The Kuicheai 60 g.
Ingredients 4 eggs.
120 grams of vegetable oil.
Peanut meal, 40 g.
Water mixture to cook Pad Thai.
View ingredient detail 50 g onions.
View ingredient detail 25 grams of garlic.
125 grams of sugar.
10 grams of sugar.
50 g fish.
Tamarind View ingredient detail 25 g.
33 grams of vinegar.
1 gram of salt.
MSG 1 gram.
G cayenne pepper View ingredient detail 1.
40 g of oil.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve 4 people.
How do
Water to cook Pad Thai.

* Pound the garlic to the onions. Then fried in oil until fragrant. Then add all the condiments. Simmer until the sugar melts and concentrated juice.

* Stir-fried noodles with a little water until soft lines.
* Add water to cook Pad Thai. Toss to combine.
* Put the chopped dried radish, tofu, hard.
* Add oil to pan around the eggs and fry until egg is cooked and dry.
* Add the bean sprouts and mixed vegetables cooked Kuicheai. Serve dip immediately.

Summer Fruit Festival

Amid the warm weather, many people find it cool. Eating fruits is one more option. That is cool and refreshing, not harder. The summer fruit in Thailand. Available in a wide range. Central Festival Pattaya Beach and Central Food Hall, in conjunction with The eastern province of Chanthaburi, Trat, Rayong and Pattaya has a crush on a cute idea for a Summer Fruit Festival, taking place May 22 to 27 at Central Festival Pattaya Beach.

Dr. Nattakit Tungpoolsinthana. Executive Vice President. Vice President of marketing, said the Summer Fruit Festival for the first time. Festival of the East, the largest fruit in the city. This is to promote Thai agricultural products. And support of the city along the way.

"In this work, we have selected a variety of fruit quality in a pleasant, fresh from the orchard. Clean and safe. Certified. The standard output of the eastern Pacific as mangosteen, rambutan, durian, mango, distinguished by the different varieties and flavors. Enriched with vitamin C, calcium, iron, phosphorus, etc., to tourists, shoppers can enjoy fresh fruit. We also add color to the fruit processing. In the form of candy and bakery. Watch them try to lure the American to refuse ".


For the special highlights. To invent and to create excitement for a good bargain in this particular fruit to create a landmark for such a beautiful little island in the castle tower, bearing fruit, etc..

To the taste. Enjoy a buffet of fresh fruit, fruit processing, a delicious barbecue, sushi, fruit (Japanese) are available in every single species. Which is the active promotion. The closer to the artists, actors, theater joins cool. The Ekedฟan to go with.


This event will be held from May 22 to 27 are invited to go to Pattaya. Do not forget to cool and real. Fruit Festival "Summer Fruit Festival" on the first floor of Central Festival Pattaya Beach Pattaya Beach ... to have.

Coq au vin

serves 4
ingredients
4 tablespoons plain flour
1.4kg/3lb chicken cut into 8 pieces
1 tablespoon olive oil
4 tablespoons butter
20 button onions
75g/3oz rindless bacon, diced
20 button mushrooms, wiped with
damp kitchen paper
2 tablespoons brandy
1 bottle red Burgundy
1 bouquet garni
1 teaspoon soft brown sugar
15g/1⁄2oz butter, softened
salt and freshly ground black pepper
• Put 3 tablespoons of the flour in a large plastic bag, and dredge each
chicken piece in it until lightly coated. Shake off any excess.
• Heat the oil and butter in a large flameproof casserole dish. Add the
onions, bacon and mushrooms, and sauté for 3–4 minutes. Remove with
a slotted spoon and set aside. Add the chicken pieces to the hot oil and
cook for 5–6 minutes until browned on all sides.
• Pour in the brandy and, standing well back from the pan, very carefully
light it with a match, then shake the pan gently until the flames subside.
Pour in the wine, then add the bouquet garni and sugar. Season with
salt and pepper.
• Bring to the boil, cover and simmer for 1 hour, stirring occasionally.
• Return the reserved onions, bacon and mushrooms to the casserole dish,
cover, and cook for 30 minutes. Transfer the chicken, vegetables and
bacon to a warmed dish. Remove the bouquet garni, and boil rapidly
for 2 minutes to reduce the liquid slightly.
• Cream together the butter and remaining flour. Whisk this into the liquid
in the casserole dish, a teaspoon at a time, until the liquid has thickened
slightly. Pour over the chicken. Serve hot.

Islands China Coast Salad Dressing

1/2 c mayonnaise
5 T rice vinegar
2 T sugar
2 T sesame oil
1 T soy sauce
1/4 t garlic powder
Combine all ingredients in a medium bowl and mix with an electric
mixer until well-blended and sugar is dissolved. Chill.

Chicken with sage & lemon

serves 4
ingredients
4 skinless, boneless chicken breasts
2 tablespoons finely shredded
fresh sage leaves
grated zest and juice of 2 lemons
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Cut four pieces of foil
large enough to wrap each chicken breast.
• Put a chicken breast in the centre of each piece of foil, and season
generously with salt and pepper. Sprinkle with a quarter of the sage and
lemon zest, then drizzle some lemon juice over the top (reserving a little
of the juice for serving). Wrap the foil around the chicken to make a
parcel and fold over the edges to seal. Repeat the process with the
remaining chicken.
• Put the chicken parcels on a baking sheet, and bake in the oven for
15 minutes until the chicken has cooked through and the juices run clear.
• To serve, unwrap the chicken and divide among four warmed plates.
Drizzle with the remaining lemon juice. Serve immediately with rice.

International House Of Pancakes Pancakes

nonstick spray
1 1/4 c all-purpose flour
1 egg
1/4 c granulated sugar
1 t baking powder,(heaping)
1 t baking soda
1/4 c cooking oil
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or
apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until
smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be light
brown.
5. Cook on the other side for same amount of time, until light brown.
Makes 8 to 10 pancakes.

Irish Coffee Mix--Flavored Coffee Creamer

1 pk butter mints,crushed
2 c chocolate malt mix
1/2 c nestle's quick
2 c powdered coffee creamer

Ihop Pancakes Cheese Blintz

1 crepes
1 1/2 c flour
2 c milk
3 T margarine --,Melted
2 T sugar
2 eggs
1/2 t vanilla
1/2 t baking powder
1/2 t salt
1 filling
1 c cottage cheese
1 c cream cheese
1/4 c powdered sugar
1/4 t vanilla
8 T lowfat sour cream
4 T strawberry jam
1 powdered sugar
Combine all ingredients for crepes using a mixer. Over medium heat,
pour 1/3 cup batter into a 10-inch nonstick skillet. Melt 1/2 teaspoon
margarine in pan to prevent sticking, if needed. Cook crepes until
light brown on both sides. Combine Filling ingredients in a microwave
safe bowl. Mix together by hand. Heat in microwave oven 2 minutes, or
until cheese mixture is hot. Fill each crepe with 2 tablespoons
filling and place on plate. Neatly place 2 dollops strawberry jam on
plate. Place a couple dollops of sour cream on plate. Dust with
powdered sugar and serve. Serves 3 to 4.

In-N-Out Double-Double

1 plain hamburger bun
1/3 lb beef,Ground
1 ds salt
1 T Kraft Thousand Island
-dressing
1 lg tomato slice,(or 2 small
-slices)
1 lg lettuce leaf
4 sl American cheese,(Singles)
-or- 2 re,Slices
1 whole onion slice,(sliced
-thin)
1. Preheat a frying pan over medium heat.
2. Lightly toast the both halves of the hamburger bun, face down in the pan.
Set aside.
3. Separate the beef into two even portions, and form each half into a
thin patty slightly larger than the bun.
4. Lightly salt each patty and cook for 2-3 minutes on the first side.
5. Flip the patties over and immediately place two slices of cheese on
each one. Cook for 2-3 minutes.
6. Assemble the burger in the following stacking order from the bottom
up: bottom bun dressing tomato lettuce beef patty with cheese onion
slice beef patty with cheese top bun.
Makes one hamburger.

International House Of Pancakes Harvest Grain 'n Nut Pancake

3/4 c quaker oats
3/4 c whole wheat flour
2 t baking soda
1 t baking powder
1/2 t salt
1 1/2 c buttermilk
1/4 c vegetable oil
1 egg
1/4 c granulated sugar
3 T finely chopped,Blanched
-almonds
3 T finely walnuts,Chopped
1. Lightly oil a skillet or griddle and preheat it to medium heat.
2. Grind the oats in a blender or food processor until fine, like flour.
3. Combine oat flour, whole wheat flour, baking soda, baking powder and
salt in a medium bowl.
4. In another bowl combine buttermilk, oil, egg and granulated sugar
with an electric mixer until smooth. Combine dry ingredients with wet
ingredients, add nuts and mix well with mixer.
5. Ladle 1/3 cup of the batter onto the hot skillet and cook the
pancakes for 2 to 4 minutes per side or until brown.

I.H.O.P. Country Griddle Cakes

nonstick spray
1 1/4 c all-purpose flour
1 1/2 c buttermilk
1/3 c Cream of Wheat,Instant
-(dry)
1 egg
1/3 c sugar
1 t baking powder
1 t baking soda
1/4 c vegetable oil
1/2 t salt
1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on high speed. Mix
until smooth.
3. Pour the batter by 1/3-cup portions into the hot pan and cook pancakes for 1-
2 minutes per side or until brown. Repeat with remaining batter.
Makes 8-10 pancakes.

I.H.O.P. Pumpkin Pancakes

2 eggs
1 1/4 c buttermilk
4 T butter,melted
3 T pumpkin,Canned
1/4 c granulated sugar
1/4 t salt
1 1/4 c all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/4 t cinnamon
1/4 t allspice
1. Preheat a skillet over medium heat. Coat pan with oil cooking
spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a
large bowl. Use an electric mixer to blend ingredients.
3. Combine remaining ingredients in a small bowl. Add dry ingredients
to wet ingredients and blend with mixer until smooth.
4. Pour the batter in 1/4 cup portions into the hot pan. Should form
5-inch circles.
5. When the batter stops bubbling and edges begin to harden, flip
the pancakes. They should be dark brown. This will take from 1 to 2 minutes.
6. Flip the pancakes and cook other side for the same amount of time,
until dark brown.
Serves 3 to 4.

Howard Johnson's Boston Brown Bread

1 c Unsifted whole wheat flour
1 c Unsifted rye flour
1 c Yellow corn meal
1 1/2 t Baking soda
1 1/2 t Salt
3/4 c Molasses
2 c Buttermilk
Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,
salt. Stir in molasses, buttermilk. Turn into mold, cover tightly.
Place on trivet in deep kettle. Add enough boiling water to kettle to
come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.
Remove from mold to cake rack. Serve hot with baked beans.
Makes 1 loaf

Hudson's Chocolate Dessert

Hudson's Chocolate Dessert
12 regular marshmallows
1/3 c milk
1/2 c milk chocolate bars,Broken
-with alm,onds (2 1/2 oz.)
1/2 c whipping cream
1/4 c coarsely vanilla,Crushed
-wafers
1 T butter,melted
In small saucepan combine marshmallows and milk; stir over medium
heat till marshmallows are melted. Remove from heat. Add chocolate
to marshmallow mixture, stirring until chocolate is melted. Cool.
Whip cream; fold into chocolate mixture. Combine the vanilla wafers
and melted butter. Spoon chocolate mixture into 4 sherbet glasses.
Top with the crumb mixture. Chill 3 to 4 hours. Serves 4.

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How To Make Real Belgian Fries!

How To Make Real Belgian Fries!

Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick
and finally cut them into fries of 1 cm square. Dry the fries well in
paper or a towel before putting them into the oil.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160C (320F). Put in a handfull of fries: not more at once because the
oil will cool down too much. Fry for a few minutes (4-8 depending on
the thickness and the kind of potatoes), stir regularly to prevent
sticking. Put the fries into a large bowl with kitchen paper and let
them 'sweat' for at least 1/2 hour.
Finally heat to 190C (375F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and
soft on the inside, the way they should be!

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Howard Johnson Spicy Mustard

1/4 c dijon mustard
1/4 c french's prepared mustard
1/4 c honey
Makes 3/4 c.

Chicken & beef satay

Chicken & beef satay
serves 4
ingredients
2cm/3⁄4in piece of tamarind pulp
100ml/31/2fl oz hot water
2 skinless chicken breast fillets
350g/12oz flash-fry steak
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 onion, chopped
1 tablespoon light soy sauce
2 garlic cloves, crushed
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1 teaspoon five-spice powder
pinch of salt
For the peanut sauce
100g/4oz smooth peanut butter
100g/4oz creamed coconut,
crumbled
4 teaspoons freshly squeezed
lemon juice
1 tablespoon light soy sauce
1 tablespoon soft brown sugar
1 teaspoon chilli powder
• Soak the tamarind pulp in the hot water for a few minutes, then hold the
pulp over the bowl and squeeze to extract as much liquid as possible.
Discard the pulp and set the tamarind liquid aside.
• Prepare the satay by using a sharp knife to cut the chicken and the steak
into small chunks. Put in a deep baking tray and set aside.
• Heat a small frying pan, add the coriander and cumin seeds, and dryroast
for 1–2 minutes until aromatic, stirring constantly. Remove from the
heat and pound to a fine powder using a mortar and pestle.
• Put the pounded spices in a blender or food processor with the onion,
tamarind liquid, soy sauce, garlic, vegetable oil, turmeric, five-spice
powder and a pinch of salt. Whiz for a few seconds, then pour over the
meat. Cover and leave to marinate in the refrigerator for 4 hours,
turning the meat occasionally.
• Thread the meat onto soaked bamboo skewers. Put under a hot grill or
on a barbecue, and grill for 10–15 minutes, turning frequently and
basting with any extra marinade.
• To make the peanut sauce, put the peanut butter, coconut, lemon juice,
soy sauce, sugar and chilli powder in a clean pan. Add 300ml/10fl oz
water, and bring slowly to the boil. Reduce the heat and simmer gently
for 5 minutes until the coconut has dissolved and the sauce thickens.
Adjust the seasoning to taste.
• Serve the satay sticks hot on a platter with a small bowl of peanut sauce.

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Houston's Canadian Cheese Soup

Houston's Canadian Cheese Soup
1/2 c margarine
1 c carrots,1/8 cube
1/2 c celery,1/8 cube
3 c chicken broth
3 c half-and-half
2 lb velveeta cheese,sm cubes
1 T fresh parsley,chop fine
1 diced tomatoes,or
1 jalapeno chiles as,Diced
-garnish (o,pt)
Melt the margarine in a Dutch oven. Add the carrots, onions and
celery all at once and saute until soft but not brown. Add flour and
stir to combine. Cook until mixture begins to turn a light-brown
color. Over medium high heat, add the chicken broth a little at a
time. Stir and continue to cook and stir with a whisk until a thick
base if formed. Add half and half being careful not to let it boil.
Add cheese, stirring until melted. Just before serving add parsley.
Garnish with diced tomatoes and jalapenos, if desired.

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Hot Dog On A Stick Hot Dog

2 c flour
3/4 c corn meal
1/2 c sugar
1 3/4 t salt
1 t baking soda
1 3/4 c fat-free milk
2 egg yolks,slightly beaten
10 turkey hot dogs
8 c vegetable oil,up to 10
5 pairs of chopsticks
1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, corn meal, sugar, salt and baking soda in a large bowl.
3. Combine the milk and egg yolks to the dry ingredients and mix with an electric
mixer on high speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick
about halfway into the end of each hot dog.
5. When the oil is hot, tip the bowl of batter so that you can completely coat
each hot dog. Roll the hot dog in the batter until it is entirely covered with batter.
6. Hold the hot dog up by the stick and let some of the batter drip off. Quickly
submerge the hot dog in the oil and spin it slowly so that the coating cooks
evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put
weight on the stick, keeping the hot dog fully immersed in the oil. You can
cook a couple dogs at a time this way. Cook for 5-6 minutes or until
coating is dark brown. Turn them once or twice as they cook. Drain on paper
towels while cooling, and repeat with remaining hot dogs.
Makes 10 hot dogs.

Hot Dog On A Stick Muscle Beach Lemonade

1 c fresh-squeezed lemon juice
-(about 6 lemons)
7 c water
1 c granulated sugar
1. Combine the lemon juice with the water and sugar in an 2 quart
pitcher. Stir or shake vigorously until all the sugar is dissolved.
2. Slice 2 of the remaining lemon rind halves into fourths for a total of eight
pieces, then add the rinds to the pitcher. Add ice to top of the
pitcher and chill.
3. Serve lemonade over ice in 12-ounce glass and add a
lemon rind slice to each glass.
Makes 2 quarts, or 8 servings.

Houlihan's Houli Fruit Fizz

Houlihan's Houli Fruit Fizz
1 12-ounce can cold Sprite
1/2 c cold pineapple juice
1/4 c cold orange juice
1 c cold cranberry juice
1. Combine all of the ingredients in a pitcher and pour into two
glassesover ice. Be sure all of the ingredients are cold when combined.

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