Thai Cooking - The Taste of Thailand

Thai Northern Grilled Chicken

wbaustin@worldnet.att.net (Bill Austin) — Tue, 24 Mar 2009 16:21:00 +0000

Thai Northern Grilled Chicken

1 chicken, cut into serving
pieces, OR 4 leg quarters

12 large or 16 medium cloves garlic, chopped

16 coriander roots (see note)

1/2 tsp. freshly ground black pepper

1 tsp EACH salt, sugar, and turmeric

2 TBS coconut milk (unsweetened, OK
to use lite)

Vegetable oil

In a food processor or blender, process
garlic, coriander roots, pepper, salt,
sugar and turmeric until just smooth.

Add small amount of oil, if necessary,
to assist in processing.

Stir in coconut milk until well combined.

Massage chicken pieces with marinade.

Work some under the skin.

Place in a ziplock and marinate overnight.

Preheat grill or broiler and arrange chicken
4 inches from heat.

Broil or grill until done, 10 to 12 minutes
per side, turning often, until cooked through.

Barbecued Thai Chicken Salad

wbaustin@worldnet.att.net (Bill Austin) — Tue, 02 Dec 2008 18:38:00 +0000

Barbecued Thai Chicken Salad

1 whole broiler-fryer chicken
1 can (14 ounces) unsweetened coconut milk
1 tablespoon curry powder
1 tablespoon lime juice
1 tablespoon fish sauce
3 cloves garlic, minced
1/4 cup chopped cilantro leaves
2 tablespoons brown sugar
12 red lettuce leaves
1 medium head lettuce, shredded
1 large red bell pepper, cut in strips
1/2 cup torn mint leaves
Sweet and Sour Cilantro Dressing (recipe follows)
1/3 cup finely chopped peanuts

Cut chicken in half with sharp knife.
In large bowl, place coconut milk and whisk in curry powder. Add lime
juice, fish sauce, garlic, cilantro and sugar; mix well. Add chicken,
turning to coat. Cover and refrigerate at least 4 hours or overnight.

On prepared grill (or in oven broiler), place chicken, skin side
down. Cook about l0 minutes, turn and continue cooking until fork can
be inserted in chicken with ease, about 30 minutes. Cool chicken
slightly and cut into strips.

On 6 individual plates, arrange red lettuce leaves. Mix together
shredded lettuce, bell pepper and mint; portion equally onto red
lettuce. Place chicken strips on top. Sprinkle with peanuts and serve
with Sweet and Sour Cilantro Dressing.
Makes 6 servings.

Sweet and Sour Cilantro Dressing:
In medium bowl, mix together 2/3 cup rice vinegar, 1/4 cup sugar, 1/4
cup minced cilantro, 1/4 teaspoon salt, 1/2 teaspoon chili paste and
1/3 cup canola oil. Stir until sugar dissolves.

Pan Grilled Spicy Thai Chicken

wbaustin@worldnet.att.net (Bill Austin) — Mon, 01 Dec 2008 12:37:00 +0000

Pan Grilled Spicy Thai Chicken

4 broiler fryer chicken breast halves, skinless and boneless
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup vinegar
1/4 cup white wine
2 tablespoons sugar
2 tablespoons cilantro
1 tablespoon finely chopped medium hot red chili peppers
1 1/2 teaspoons grated lime peel
1 tablespoon corn oil
2 tablespoons freshly grated coconut
1 lime, cut in slices
cilantro sprigs
red chili peppers

In glass dish, place chicken and sprinkle with garlic powder; set aside. In
saucepan, make marinade by mixing together water, vinegar,
wine and sugar. Heat gently, stirring, over low temperature, about 3 minutes
or until sugar has dissolved. Remove from heat and add
cilantro and red chili pepper. Pour 1/4 cup of marinade over chicken.
Marinate in refrigerator 30 minutes. Reserve 1/2 cup of remaining marinade
for dipping sauce. Remove chicken from marinade and sprinkle grated lime
peel evenly over both sides. In fry pan, place oil and heat to medium high
temperature. Add chicken and cook, turning, about 6 minutes or until brown
on both sides. Add remaining 1/4 cup marinade
and cook about 3 minutes or until sauce thickens. To serve, place chicken on
platter and sprinkle with grated coconut. Garnish with lime slices, cilantro
and red chili pepper. Serve reserved 1/2 cup of marinade in separate bowl
for dipping. Makes 4 servings.

Thai Ham and Chicken Salad

wbaustin@worldnet.att.net (Bill Austin) — Sun, 30 Nov 2008 18:37:00 +0000

Thai Ham and Chicken Salad

Yield: 4 servings

--------DRESSINGS---------

1/2 Chinese cabbage, shredded
2 Carrots, grated
1 Capsicum pepper, cut into thin strips
2/3 lb Cooked chicken meat, Shredded
3 1/2 oz Ham, finely sliced
1 Birdseye chile, finely chopped
2 cl garlic crushed
2 TBS Lime (or lemon), juice
2 tb Dark soya sauce
1/2 c Flaked almonds, lightly Toasted

Bring a large pot of water to the boil and have
ready a sink full of icey-cold water.

Plunge the shredded cabbage into the boiling
water for one minute then scoop it out and
into the cold water.

Drain and dry the cabbage and arrange it and
the other vegetables in sections or concentric
rings for maximum decorative value on a large
serving dish.

Fill the centre of the arrangement with chicken
and ham.

Decorate the dish with bright red chilli
"flowers" (optional).

Pass the dressing separately.

Hot To Go Thai Salad

wbaustin@worldnet.att.net (Bill Austin) — Sat, 29 Nov 2008 12:36:00 +0000

Hot To Go Thai Salad

3/4 lb sirloin steak
1/3 cup vegetable oil, divided
1/3 cup rice vinegar
1/4 cup reduced-sodium soy sauce
1 fresh jalapeno or serrano pepper, finely chopped, divided
2 cloves garlic, minced
1 tbsp minced fresh gingerroot
1/4 tsp red pepper flakes
1 (9 oz) pkg French-style green beans, thawed and drained
2 carrots, thinly sliced and halved
1 cucumber, peeled, seeded and sliced
4 cups cooked brown rice
chopped fresh mint leaves (optional)

Partially freeze steak; slice across grain into 1/2 inch strips. Place
in large bowl. Combine all but 1 tbsp oil, vinegar, soy sauce, 1/2 of
the jalapeno, garlic, gingerroot and pepper flakes in small bowl. Pour
mixture over beef; marinate 1 hour.

Drain beef; discard marinade. Heat remaining 1 tbsp vegetable oil in
large skillet over medium-high heat until hot. Add beef and remaining
jalapeno; cook 3 to 5 minutes or until no longer pink. Combine beef, liquid
from skillet, beans, carrots, cucumber and rice in large bowl. Toss to coat.
Sprinkle with mint, if desired.

Serves 6
296 Calories;18g Protein;8g Fat;38g Carbs;3g Fiber;38mg Chol;565mg Sodium

Stir Fry Vegetarian Phad Thai

wbaustin@worldnet.att.net (Bill Austin) — Fri, 28 Nov 2008 18:35:00 +0000

Stir Fry Vegetarian Phad Thai

Ingredients

225g/8oz flat dried rice noodles
50g/2oz shallots
100g/4oz onions
4 spring onions
3 fresh red chillies (or green ones if you want a hotter dish)
2 tbsp groundnut (peanut) oil
3 tbsp coarsely chopped garlic
3 tbsp fish sauce or light soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp lime juice
1 tbsp light soy sauce
salt
freshly ground black pepper, to taste
1 tbsp sugar
2 tbsp vegetarian oyster sauce
225g/8oz fresh bean sprouts
handful fresh coriander sprigs
3 tbsp coarsely chopped roasted peanuts for garnish

Method

1. Soak the rice noodles in a bowl of hot water for 25 minutes.
2. While the noodles are soaking, prepare the vegetables. Peel and
thinly slice the shallots and onion. Slice the spring onions at a slight
angle into 2.5cm/1in lengths. Seed and finely chop the chillies.
3. When the noodles have soaked for 25 minutes, drain well in a colander
or sieve. Discard the water.
4. Heat a wok over high heat. When it is hot, add the oil. When it is
very hot and slightly smoking, add the shallots, onion, spring onions,
chillies and garlic, and stir-fry for one minute.
5. Add the rice noodles, fish sauce or soy sauce, rice wine or sherry,
lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and
continue to stir-fry for two minutes, mixing well.
6. Add the bean sprouts and continue to stir-fry for four minutes.
7. Finally, add the coriander and stir-fry briskly for 30 seconds.
8. Turn onto a warm platter, sprinkle with the peanuts and serve at once

Thai Fish Cakes with Green Beans

wbaustin@worldnet.att.net (Bill Austin) — Thu, 27 Nov 2008 14:14:00 +0000

Thai Fish Cakes with Green Beans

Ingredients

450g/1lb ling or coley fillets, skinned and cut into chunks
1 tbsp Thai fish sauce
1 tbsp red curry paste
1 kaffir lime leaf or 1 strip or lime zest, shredded very finely
1 tbsp chopped fresh coriander (leaves and stalks)
1 egg
1 tsp palm sugar or muscovado sugar
½ tsp salt
40g/1½oz French beans, sliced thinly into rounds
150ml/5fl oz groundnut or sunflower oil

For the sweet and sour cucumber sauce:
50ml/2fl oz white wine vinegar
100g/4oz caster sugar
1½tbsp water
2 tsp Thai fish sauce
50g/2oz cucumber, diced very finely
25g/1oz carrot, diced very finely
25g/1oz onion, chopped very finely
2 red birdseye chillies, sliced thinly

Method

1. For the sauce, gently heat the vinegar, sugar and water in a small
pan until the sugar has dissolved.
2. Bring to the boil for 1 minute, then remove from the heat and leave
to cool
3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour
into four small dipping saucers or ramekins and set aside.
4. For the fish cakes, put the fish in a food processor with the fish
sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander,
egg, sugar and salt. Process until smooth, then stir in the sliced green
beans.
5. Divide the mixture into 16 pieces. Roll each one into a ball and then
flatten into a 6cm/2½in disc.
6. Heat the oil in a large frying pan and fry the fish cakes in batches
for 1 minute on each side, until golden brown. Lift out and drain on
kitchen paper, then serve with the sweet and sour cucumber sauce

Thai Red Seafood

wbaustin@worldnet.att.net (Bill Austin) — Wed, 26 Nov 2008 11:33:00 +0000

Thai Red Seafood

Ingredients

1 cooked lobster, weighing about 450g/1lb
1 cooked crab, weighing about 750g/1½lb
225g/8oz prepared squid
1 red mullet, weighing about 350g/12oz, filleted
3 tbsp sunflower oil
1 quantity of red curry paste
1.2L/2pt chicken stock
100g/4oz creamed coconut
3 tbsp Thai fish sauce (nam pla)
2 limes, zest and juice
3 fresh or dried kaffir lime leaves
12 large, raw, unshelled prawns
24 large mussels, cleaned
1 small bunch of fresh basil, shredded finely

For the garnishes:
4 red birdseye chillies, sliced thinly
85ml/3fl oz rice vinegar or white wine vinegar
290ml/½ pint sunflower oil
4 shallots, sliced thinly
50g/2oz cashew nuts, split in half

Method

1. Pull the claws off the lobster, break them into 3 and lightly crack
the shells with a rolling pin.
2. Detach the head and legs from the tail section and discard (or save
for shellfish stock).
3. Cut the tail into 3 sections through the shell.
4. Detach the legs and claws from the crab, break them into 3 and
lightly crack the shells. Remove the body from the back shell.
5. Scoop the brown meat out of the back shell and set aside, discarding
the shell. Remove the dead man's fingers from the body and then cut the
body section into quarters.
6. Slice the squid across into rings and each red mullet fillet into 3
pieces.
7. For the garnishes, mix the chillies with the vinegar in a small bowl.
Heat the oil in a frying pan, add the shallots, garlic and cashew nuts
and fry for about 3 minutes, until crisp and golden.
8. Lift out with a slotted spoon, drain on kitchen paper and then spoon
into another small bowl. Set aside.
9. Heat the oil in a large pan, add the red curry paste and fry for 2
minutes, until the paste starts to separate from the oil.
10. Add the stock, creamed coconut and fish sauce and heat gently until
the coconut dissolves.
11. Meanwhile, pare 2 strips of zest from 1 lime and cut them across
into very fine shreds. Squeeze out the juice from both limes.
12. Add the zest and juice to the pan with the dried kaffir lime leaves,
if using, and simmer everything together for 2 minutes.
13. Add the lobster and crab pieces to the pan and simmer for 2 minutes.
Add the prawns and simmer for 1 minute. Add the squid and red mullet and
simmer for 2 mintues. Add the mussels, cover and simmer for 2 minutes
until they have opened. Discard any that remain closed.
14. Stir in the basil and the fresh kaffir lime leaves, if using, then
transfer everything to a large shallow serving platter and serve with
the little bowls of prepared garnishes and baked rice made with Thai
jasmine rice

Shrimp with Thai Red Curry and Yogurt

wbaustin@worldnet.att.net (Bill Austin) — Tue, 25 Nov 2008 13:33:00 +0000

Shrimp with Thai Red Curry and Yogurt

Yield: 4 Servings

1 Tbsp Red Curry Base
1 cup plain, low-fat yogurt, divided
1 tsp Fish Sauce
1 lb large shrimp, peeled and deveined
(Optional) Cooked Jasmine rice and chopped cilantro

1 Combine Red Curry Base, 1/4 cup of the yogurt and Fish Sauce in a small
sauce pan. Over a medium heat whisk until curry is dissolved into yogurt.
2 Remove pan from heat and add remaining 3/4 cup yogurt. Stir until combined
and cool.
3 Add curry marinade and shrimp to a zip-lock type bag. Squeeze out air and
close. Press bag from both sides until shrimp is evenly coated with marinade.
Refrigerate for 30 minutes, turning occasionally.
4 Set oven rack in second position from top. Preheat oven to broil. Spray
broiler top with non-stick spray or lightly oil.
5 Remove shrimp from marinade and place in a single layer on broiler top,
discard remaining marinade. Broil shrimp 2 minutes on each side or until just
pink. Serve with cooked Jasmine rice and sprinkle with chopped cilantro.

KAEN RON - THAI SOUP

wbaustin@worldnet.att.net (Bill Austin) — Sun, 23 Nov 2008 18:30:00 +0000

Thai Cooking

KAEN RON - THAI SOUP

4 oz pork tenderloin or lean boneless shoulder
1/2 breast of chicken, 4 oz
1 qt Chicken stock
8 dried mushrooms about 1/4 cup
1/2 cup water
1 large onion, thinly sliced
4 cloves garlic, minced
1 tsp anchovy paste
2 tsp soy sauce
2-3 oz soy bean threads, aka
ceillophane noodles
4 oz raw shrimp, cleaned
1/2 cups cubed cucumbers
2 eggs
2-3 TBS chopped fresh coriander or parsley

The original version of this recipe calls
for a fish sauce called Nam Pla.

You may be able to obtain this in gourmet
specialty shops or by mail order.

In this recipe we've substituted anchovy
paste and soy sauce, which works well.

Soak the dried mushrooms in water for
about 20 minutes prior to cooking.

Cut up the chicken and and the pork ten-
derloin into 1/2 inch cubes.

Add the meat to your chicken stock in a soup pot.

Bring to a simmer.

Thinly slice the soaked mushrooms.

Add the mushrooms and water to the soup along
with the onions, garlic, anchovy paste, and
soy auce.

Simmer gently until the meat becomes tender
approximately 20 minutes - do not allow to boil.

At this point, add the raw shrimp, soy bean
threads, and cucumber.

Continue to simmer until the shrimp are cooked
(they will no longer appear translucent).

Stir in the beaten eggs, one after another.

When the eggs have coagulated, pour the soup
into a serving bowl or soup tureen and serve
with steamed rice as a side dish.

Garnish with freshly chopped parsley or cilantro.

Thai-Style Yellow Pork Curry

wbaustin@worldnet.att.net (Bill Austin) — Wed, 19 Nov 2008 21:46:00 +0000

Thai-Style Yellow Pork Curry

Ingredients

2 tbsp vegetable oil
2 salad onions, thinly sliced
1 garlic clove, thinly sliced
500g/1lb 2oz pork fillet, cubed
1 aubergine, cubed
400ml can coconut milk
3 kaffir lime leaves, shredded
2 tbsp yellow or green Thai curry paste
140g/5oz shiitake mushrooms, sliced
220g can sliced water chestnuts, drained
2 tbsp light soy sauce
1 tsp Thai fish sauce
handful fresh basil leaves
plain rice and lime wedges to serve

Method

1. Heat the oil in a large pan and cook the salad onions and garlic for
2 minutes. Add the pork and aubergine and stir-fry for 3-4 minutes until
the pork turns creamy white.
2. Stir in the coconut milk, lime leaves and curry paste and simmer for
10 minutes.
3. Add the shiitake mushrooms and water chestnuts and cook for a further
5 minutes. Stir in the soy sauce, fish sauce and fresh basil leaves.
Serve with plain rice and lime wedges for squeezing over

THAI ICED COFFEE

wbaustin@worldnet.att.net (Bill Austin) — Wed, 19 Nov 2008 20:45:00 +0000

Thai Recipes - THAI ICED COFFEE
Categories: Thai, Beverages
Yield: 4 servings

3/4 c Ground Coffee
2 2/3 c Water
Ice Cubes
Cardamom
1/2 c Evaporated Milk
Sugar To Taste

Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Fill four 10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two-thirds full with coffee. Into each glass, stir about 2 tablespoons evaporated milk; add a dash of ground cardamom and sweeten to taste with sugar.

carnival of the recipes - November 16, 2008

wbaustin@worldnet.att.net (Bill Austin) — Wed, 19 Nov 2008 04:18:00 +0000

Welcome to the November 16, 2008 edition of carnival of the recipes.

Next week the Carnival will be at Turkey Recipes.

GrrlScientist presents Seafood Recipes? posted at Living the Scientific Life, saying, "I went shopping today at my local 99 cent store (which should be renamed the local $2.50 store) and found a real treat there: canned Jack Mackerel and canned Sardines, and frozen Alaskan Pollock fillets and frozen Tilapia fillets -- all are healthy and "environmentally friendly seafoods". Can you share a few of your favorite recipes for preparing these fish at home?"

Bill presents Thanksgiving Recipes posted at Famous Recipe Blog.

Chicken Recipes Famous Recipes

Greg Laden presents A good way to cook a turkey posted at Greg Laden's Blog.

MoneyNing presents Celebrating Thanksgiving is a Must This Year posted at Money Ning, saying, "Thanksgiving is one of the fun holidays of the year! No matter what, you should celebrate!"

Marsha Hudnall presents Healthy Recipe: Butternut Squash-Apple Cider Soup posted at A Weight Lifted.

World Famous Recipes presents Chili Recipe posted at World Famous Recipes.

kara thurmond presents Papaya Peppercorn posted at An Hour In the Kitchen, saying, "It’s easy to make and is an exotic pepper alternative."

Diabetic Meals presents Diabetic Apple Pie Recipe posted at Recipes for Diabetics.

Elisson presents SUNDAY DINNER posted at Blog d'Elisson.

Jennie Weber presents Tennessee Whiskey Cake posted at Jennie's Rambles.

Editor presents BBQ Ribs Recipe posted at Phoenix Blog.

Stephanie presents Homemade Rolls at your Thanksgiving Table posted at Make It From Scratch.

Slow Cooker presents Crock Pot Turkey posted at Crockpot Cooking.

muse presents Waffles! Finally posted at me-ander, saying, "I'm sure that there's a Thai sauce which would taste great on waffles!

Elisson presents MENTAL FOR LENTILS posted at Blog d'Elisson

That concludes this edition. Submit your blog article to the next edition of
carnival of the recipes
using our
carnival submission form.
Past posts and future hosts can be found on our

blog carnival index page.

Technorati tags:

carnival of the recipes, blog carnival.

Thai Recipes - Thai Chicken Pizza

wbaustin@worldnet.att.net (Bill Austin) — Mon, 17 Nov 2008 12:51:00 +0000

Thai Chicken Pizza - Thai Cooking

Canadian-Thai-Italian fusion anyone?

Yield: 4 Servings

Pizza dough:
3 c All-purpose flour (use a
Little cornmeal for a
Crunchier crust)
1 ts Salt
1 tb Dry yeast
2 tb Canola or olive oil
1 tb Honey
1 c Warm water
Peanut Sauce:
1 c Peanut butter
2 tb Brown sugar
1 c Coconut milk
1/4 c Lime juice
1 tb Minced garlic
1 tb Minced ginger
1/2 c Light soy sauce
1 ts Chopped cilantro
Topping:
1 Chicken breast, grilled and
Sliced
1/2 Red onion, chopped
1/2 Red pepper, slivered
5 oz Shredded mozzarella cheese
2 oz Grated Parmesan cheese
Handful of bean sprouts
1 tb Chopped cilantro

This fusion dish combines Italian pizza and Thai chicken salad. If you
don't want to make the pizza dough from scratch, start with a
pre-baked pizza crust or thick Greek-style pita bread from the
supermarket.

Combine the yeast, oil, and honey with warm water and let stand 2
minutes. Place the flour and salt in a bowl and add the liquid, mixing
with your hands until you have a soft dough. Knead until smooth. You
can also use a food processor to make the dough. If the dough is too
dry or to sticky, adjust by adding flour or water a tablespoon at a
time. Place dough in an oiled boil, cover with plastic wrap and let
rise in a warm place for 40 minutes to 1 hour, until doubled in size.
Punch down and roll into 8-10-inch pizza crusts. This is enough dough
for about 3 pizzas.

Peanut Sauce:

Combine all ingredients, except cilantro, in a saucepan and stir over
medium heat just until sauce boils and comes together. Remove from
heat and stir in cilantro. Refrigerate until ready to use.

Topping:

If making dough from scratch, pre-bake the shells for 5 minutes at 400
F and cool.

Top pre-baked crusts with thin layer of peanut sauce (about 4
tablespoons per 10-inch pizza). Scatter on some barbecued chicken,
chopped red pepper and red onion, then top with grated mozzarella and
Parmesan cheeses. Bake at 400 F for 10-12 minutes, until cheese is
bubbly. Remove from the oven, cut into wedges and top with fresh bean
sprouts and chopped cilantro.

Carnival of the Recipes

wbaustin@worldnet.att.net (Bill Austin) — Sun, 02 Nov 2008 22:50:00 +0000

Healthy Recipes and Oatmeal Recipes

Carnival of the Recipes is up.

Some of the recipes include:

Healthy Recipes posted at Phoenix Arizona

Wild Herb Stuffed Chicken (with oatmeal) posted at Famous Recipes

Cranberry, Orange & Oatmeal Muffins posted at Famous Recipes

Slow Cooker Pot Luck Oatmeal posted at Slow Cooker Recipes

Low Fat Banana Oatmeal Cookies posted at Recipes

Apricot Sweet-and-Sour Meatballs

noreply@blogger.com (Bonnie @ AZhttp) — Wed, 30 Apr 2008 22:40:00 +0000

Apricot Sweet-and-Sour Meatballs

1 1/2 pounds lean ground beef
1/4 cup Progresso® plain dry bread crumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 egg, slightly beaten
1/2 cup apricot preserves
1/4 cup hoisin sauce
1/4 cup rice vinegar
1/8 teaspoon ground red pepper (cayenne)
1 medium red or green bell pepper, cut into 1-inch pieces

1. Heat oven to 375ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking
spray.
2. Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well
blended. Shape into 1-inch meatballs; place in pan. Bake uncovered 20 to 25
minutes or until no longer pink in center and juice is clear; drain.
3. Mix preserves, hoisin sauce, vinegar and red pepper in 2-quart saucepan.
Cook over medium-low heat, stirring occasionally, until hot. Add drained
meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail
toothpicks.

Curry Sauce

noreply@blogger.com (Bonnie @ AZhttp) — Wed, 23 Apr 2008 20:30:00 +0000

Sauce Recipe - Curry Sauce

Ingredients:

4 tablespoons olive oil

1 cup broth, chicken, beef, shrimp or vegetable

1/4 cup chopped onion

One medium-size, peeled and chopped tart apple

1/2 to 1 teaspoon curry powder

1 tablespoon lemon juice

2-1/2 tablespoons flour

1 cup skim milk

Directions:

Saute onion in olive oil until tender. Add curry powder and apples.Continue cooking for about ten minutes over low heat. Stir in flourand blend until smooth. Slowly add broth, then milk and bring to a boil. Cook for five minutes. Add lemon juice and salt to taste.

Serving Suggestions: Serve with fish, leftover veal, and/or chicken or over boiled rice.

Recipe makes two cups.

Orange Thai Shrimp

noreply@blogger.com (Bonnie @ AZhttp) — Wed, 16 Apr 2008 18:01:00 +0000

Shrimp Recipe - Orange Thai Shrimp (serves 8)

1 lb. large shrimp, cooked, peeled, deveined

Sections of 3 oranges, seeded, cut into bite-sized pieces

10 mint leaves, coarsley chopped

4 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. dried red chili flakes

Juice of 1 lime

1/2 tsp. fish sauce

Peel of 1 orange, cut into thin strips

Combine the shrimp and oranges in a bowl and mix well. Stir in the mint, garlic, salt and red chili flakes. Add the lime juice, fish sauce and orange peel and mix well. Marinate, covered in the refrigerator for 1 hour or longer, stirring occasionally. Spoon onto a glass platter or into a crystal bowl.

Spicy Asian Apricot Wings

noreply@blogger.com (Bonnie @ AZhttp) — Fri, 04 Apr 2008 19:56:00 +0000

Spicy Asian Apricot Wings

. 2 pounds chicken wings (about 8)
. 1 cup apricot preserves
. 1 1/2 tablespoons low-sodium soy sauce
. 1/2 teaspoon TABASCO® brand Habanero Sauce
. 1/2 teaspoon garlic powder

Remove tips from chicken wings and discard; cut remaining wings in half and
place in a 9x13-inch baking dish.
Combine apricot preserves, soy sauce, TABASCO® Habanero Sauce, and garlic in
a small bowl. Microwave on high for 30 seconds and stir. Pour sauce over
wings and toss to coat well. Bake in a 350°F oven for 45 minutes, stirring occasionally to re-coat wings with glaze. Increase temperature to 450°F and bake 15 to 20 minutes longer
or until dark brown.

Makes 4 servings.

Spicy Asian Vegetables with Bok Choy

noreply@blogger.com (Bonnie @ AZhttp) — Fri, 28 Mar 2008 18:40:00 +0000

Spicy Asian Vegetables with Bok ChoyRecipe

Serving Size : 4

Ingredients:
1 tbsp vegetable oil
1 (11 oz.) package Asian Stir-Fry Vegetables
2 teaspoons grated fresh ginger
3 tablespoons teriyaki sauce
1 1/2 teaspoons hot chile garlic oil
2 bunches baby bok choy - sliced 1/2-inch thick (green tops only)

Heat oil in medium skillet. Add stir-fry vegetables and ginger; stir-fry over medium-high heat for 3 to 5 minutes or until crisp tender. Add teriyaki sauce and chile garlic oil. Cook and stir for about 2 minutes more or until excess liquid has cooked off. Stir in bok choy, cooking until barely wilted.
100 calories, 4g protein, 5g total fat, 11 carbohydrate, 3g fiber, 4g sugar, 0mg cholesterol, 770mg sodium.

Famous Recipes - Thai Ginger Chicken

noreply@blogger.com (Bonnie @ AZhttp) — Wed, 26 Mar 2008 19:05:00 +0000

Thai Ginger Chicken - Yield: 4 servings

1 bunch fresh cilantro, stems removed
3 jalapeno peppers, seeded and chopped
2-inch piece fresh ginger, peeled and thinly sliced
3 Tbsp olive oil
1 medium yellow onion, sliced
1 small eggplant, quartered lengthwise and sliced 1/2-inch thick
crosswise
2 13.5-ounce cans unsweetened coconut milk
2 Tbsp soy sauce
1 1/2 tsp Kosher salt
1 lb boneless, skinless chicken breasts, 1/2-inch thick
2 c white cooked rice

1. Place the cilantro, jalapenos, ginger and 1 tablespoon of the
oil in a food processor and pulse until combined. Heat the
remaining oil in a large saucepan over medium heat. Add the onion
and eggplant and cook until softened, about 5 minutes. Add the
coconut milk, soy sauce and 1/2 teaspoon of the salt. Bring to a
simmer. Add the reserved cilantro mixture, the remaining salt, and
the chicken. Simmer gently until the chicken is cooked through and
the sauce thickens slightly, about 7 minutes.
2. Serve over cooked white rice.

Indian Spiced Shrimp

wbaustin@worldnet.att.net (Bill Austin) — Wed, 19 Mar 2008 20:54:00 +0000

Indian Spiced Shrimp

Makes 4 servings, 3/4 cup each

The magic in this dish happens in the spice grinder, where all the
layers of flavor are brought together before cooking even begins. Serve with brown
basmati rice.

1 tablespoon yellow split peas
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 dried red chile, such as Thai. cayenne or chile de arbol
2 tablespoons finely chopped fresh cilantro
1 teaspoon tamarind concentrate or 2 tablespoons lime juice
1/2 teaspoon salt, or to taste
1 pound raw shrimp (16-20 per pound), peeled and deveined
1 tablespoon canol a oil
1 teaspoon black or yellow mustard seeds
1/4 cup minced shallots
1/2 cup water

Toast split peas, coriander, cumin, peppercorns and chile in a large
skillet
over medium heat shaking the pan occasionally, until the peas turn
reddish
brown, the spices become fragrant and the chile blackens slightly, 2 to 3
minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice
grinder or mortar and pestle until the mixture is the texture of finely
ground black pepper.
Combine cilantro, tamarind concentrate (or lime juice), salt and the
spice
blend in a medium bowl. Add shrimp and turn to coat. Cover and
refrigerate
for 30 minutes. (Do not marinate for more than 2 hours or the acidity
in the
tamarind will affect the shrimp's texture.)

Heat oil in the skillet over medium-high heat; add mustard seeds. When
the
seeds begin to pop, cover the skillet. As soon as the popping stops, add
shallots and the shrimp in a single layer and cook until the
undersides of
the shrimp turn salmon-pink, 1 to 2 minutes. Turn the shrimp and cook
until
the other side is pink. 1 to 2 minutes. Add water and continue cooking
for 1
minute. Serve immediately.

Per serving;45 minutes (including 30 minutes marinating time)
180 calories; 6 g fat (1 g sat. 3 g mono); 172 mg cholesterol; 7 g
carbohydrate; 24 g protein; 2 g fiber; 463 mg sodium. Selenium (64% daily
value), Iron (20% dv).

Highly acidic, tart and complex-tasting tamarind fruit is used
extensively in southern Indian cooking. The pulp is extracted and stored in paste
form as tamarind concentrate. It is widely available in Indian grocery
stores and other ethnic supermarkets. It will keep in a covered container in the
refrigerator for up to 1 year. Lime juice is an acceptable substitute.

Indian Spiced Shrimp

wbaustin@worldnet.att.net (Bill Austin) — Wed, 19 Mar 2008 20:54:00 +0000

Recipes Tried and True

wbaustin@worldnet.att.net (Bill Austin) — Sat, 08 Mar 2008 17:07:00 +0000

Fowl and Game Recipes

ACCOMPANIMENTS FOR FOWLS.

With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry

sauce, jellies, and cream sauce.

With roast turkey, cranberry sauce, currant jelly.

With boiled turkey, oyster sauce.

With wild ducks, cucumber sauce, currant jelly, or cranberry sauce.

With roast goose or venison, grape jelly, or cranberry sauce.

Chicken Recipes Chicken Recipes Turkey Recipes

Diabetic Recipes

"RICE BIRDS" PIEDMONTESE IN WINE AND CREAM SAUCE

wbaustin@worldnet.att.net (Bill Austin) — Sat, 08 Mar 2008 16:52:00 +0000

Serves 6-8

8 roaster boneless thigh cutlets

Salt and ground pepper to taste

4 tablespoons butter or margarine, divided

2 tablespoons chopped onion

3/4 teaspoon minced, fresh rosemary or sage, or 1/4 teaspoon dried

2 ounces chopped prosciutto or ham

1 cup cooked rice

4 tablespoons grated Parmesan cheese

1/2 cup (2-ounces) grated or diced Italian fontina or mozzarella cheese

2 tablespoons olive oil

1 cup chicken or beef broth

1/2 cup dry white wine

1/2 cup heavy cream

1 tablespoon minced, fresh parsley

Trim off and discard any fat and sprinkle chicken with salt and pepper. Place between 2 moistened pieces of plastic wrap; pound until about 1/4 inch thick.

In large heavy, oven-proof skillet over medium heat, melt 2 tablespoons butter. Add onion and 1/8 teaspoon rosemary; cook, stirring occasionally, 2 to 3 minutes, until tender but not brown. Stir in prosciutto; cook 1 minute longer.

In small bowl, combine onion mixture, rice, and cheeses; season with salt and pepper to taste. Place 1 heaping tablespoon rice stuffing 1 inch from end of each pounded thigh. Roll up thighs into neat "packages", folding edges in over stuffing; tie packages with kitchen string.

In same skillet over medium heat, melt remaining butter with oil. Cook Rice Birds in butter-oil on all sides until lightly browned, about 8 to 10 minutes. Cover skillet and simmer 35 minutes. Transfer "birds" to serving platter; cut strings and keep warm.

Add broth, wine, and remaining rosemary to skillet, scraping bottom to incorporate any browned bits. Stir in cream; cook over medium-high heat until sauce is thick enough to lightly coat the back of a spoon. Return birds and any juices to skillet; cover with sauce and cook briefly just until heated through.

Arrange Rice Birds and sauce on serving platter and sprinkle with parsley.

Chicken Recipes - The Perdue Chicken Cookbook

Eggscape

Chicken Recipes

Recipes for Diabetics