Tum Yum Soup

Tum Yum Soup

A soup preparation from vegetable stock and mushrooms.
For US to UK equivalents see this rough guide

Recipe Ingredients:

• 6 teacups clear vegetable stock
• 1 green chilli, cut lengthwise
• 10 to 15 canned mushrooms, sliced
• 10 to 12 cauliflour florets (parboiled)
• 1 tablespoon roughly chopped lemon grass
• 2 pinches Ajinomoto powder (optional)
• 1 teaspoon lemon juice
• 2 to 3 drops oil
• salt to taste

Method:

1. put the stock to boil.
2. Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and boil for 2 to 3 minutes.
3. Add the lemon juice and top with oil.
Serve hot with chillies in vinegar, soya sause and chilli sause.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.

Baked mackerel Recipe

This recipe uses Mackerel which was traditionally a plentiful catch of the coasts of Scotland. A simple and healthy fish dish.

Baked mackerel Recipe

Ingredients
4 Medium sized Mackerel
1/2 Lemon
1 oz Butter PLUS another 2 oz which will be melted
1 small finely chopped onion
2 Tablespoons chopped chives
8 oz Fresh breadcrumbs
Salt and pepper to season
1 Small Egg (beaten)
3 tablespoons of flour

Method

Preheat the oven to 375F or gas mark 5. Cut/ Slit the Mackerel from head to tail and gut if requried removing the backbone (your fishmonger may have either done this or will do it for you). Rub the fish over with the lemon and salt. Melt 1 oz of butter in a pan and fry the onions until they are on the turn to brown (do NOT completely brown them) allowing to cool. In a seperate bowl, mix the breadcrumbs, fried onions and chives, seasoning as requried and bind the mixture with the egg. This is the mixture which will be used to stuff the fish

Melt the other 2 oz of butter, then roll some mixture into the centre of the fish, then roll the Mackerel first in the flour then in the melted butter.
Place the fish into an oven proof dish and bake for 25 to 30 minutes, basting with the butter if required.
This recipe should serve 4 people.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.

"Kung Pao"

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1/2 lb Chicken breasts, boneless

4 tb Oil

----------------------------------MARINADE---------------------------------- 2 ts Cornstarch

2 ts Soy sauce

1 ts Sherry

1 Egg whites

1/2 ts Salt

2 ts Ginger, chopped

2 Onions, green

1/4 c Nuts

---------------------------------SEASONING--------------------------------- 2 ts Cornstarch

2 ts Sherry

1/2 tb Soy sauce

1 ts Vinegar

1/2 ts Salt

1/2 ts Sugar

2 ts Sesame oil

4 tb Peanut oil

Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot. Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

"Apple Filling For Strudel"

"Apple Filling For Strudel" *INGREDIENTS* 10 c Apples, slices thin 1 Stick butter 1 c Bread crumbs, very fine 1 c Sugar, or more if apples are -tart 1 ts Cinnamon 1 Lemon rind (grandma does NOT -use this) 1/2 Stick butter, melted Source: Treasured Slovenian & International Recipes *DIRECTIONS* Melt stick of butter and lightly brown the bread crumbs. Set aside to cool. Sprinkle the cooled bread crumbs over the stretched dough. Spread the sliced apples evenly over the dough and sprinkle sugar, cinnamon and lemon rind over the apples. Melt the 1/2 stick of butter and when it has cooled spoon over the apples. Roll up dough. Place in well greased pan and bake in 350 F oven for one hour. notes: Be careful not to puncture the dough when transferring to the pan, otherwise the strudel will stick to the pan. *VARIATIONS* Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin.

"Oi Naani (Uzbek Home Style Bread)"

"Oi Naani (Uzbek Home Style Bread)" 3 1/2 c Flour (add up to 1/2 cup -more if needed) 1 ts Salt 1 pk Yeast 1 1/2 c Milk 1 Egg (beaten) FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Yield 6 flat loaves Combine 1 cup flour, salt and yeast in a large bowl. Heat milk to hot (125 to 130 degrees) in saucepan, then stir into flour. Add enough flour to make moderately stiff dough, two and a half to three cups. Knead 10 minutes. Let rise, covered in a warm place until doubled in bulk, about 2 hours. Punch risen dough down and divide into 6 balls. On 3 lightly greased baking sheets, flatten balls with hands into round pizza shapes 7 or 8 inches in diameter and 1/4 inch thick in center, with 1 inch wide raised edges about 1 inch thick. Using ice pick or head of brad, cover flat center of bread with decorative holes in concentric circles. Cover loaves in cloth and let stand 10 minutes. Brush loaves with beaten egg. Bake at 400 degrees until browned, 15 to 20 minutes. Each loaf contains (approx): 311 calories, 436 mg sodium, 40 mg cholesterol, 3 gram fat, 59 grams carbohydrates, 11 grams protein, 0.18 gram fiber. From the Register Guard, 9/2/1992, by Charles Perry (LA Times) Related Terms Fruited Pork Roast, Scandinavian Style Apple Filling For Strudel Groundnut Stew Piquant Lemon Rice Kruchiy Paska (With Almonds) Deccan Meat Burtas

Meat and Rice Stuffing

Recipe websites for: Meat and Rice Stuffing "Meat and Rice Stuffing" 3 lg Onions; coarsely grated 1 lb Minced meat 1 c Parsely; finely chopped 1 c Dill; finely chopped 1 Tomato, grated or - diluted in 2 tb Butter 1/4 c Rice (short grain) Salt and pepper to taste 1 c Fresh mint; finely chopped 1/2 c -water 1 tb Tomato paste 1/4 c -cold water Place all ingredients in a bowl. Mix well. NOTE: This stuffing can be used to fill vine leaves, cabbage leaves, tomatoes, zucchinis, eggplant, bell peppers asnd Swiss chard. From Turkish Cookery by Gulseren Ramazanoglu Posted by Damita Green in Fidonet Intercook Related Terms Stolichnyi Salat - Table Salad Or Russian Salad Creole Liver and Rice Gujar Ka Pullao (Carrot Rice) Pork and Shrimp (Chow Gee Yok Har) Danish Pastry - Dansk Wienerbrod

"Curried Carrot Soup" from Bangkok Golden, Fort Washington, MD

"Curried Carrot Soup" from Bangkok Golden, Fort Washington, MD

2 1/2 c Chicken Broth

4 Carrots, Peeled & Sliced

1/2 ts Curry Powder

1/8 ts Hot Pepper Sauce

Salt & Pepper Plain Lowfat Yogurt Dillweed Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots & Simmer Until Tender, About 15 Min. Drain. Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce Pan. Place Over Medium Heat. Stir in Remaining 2 &1/4 C. Broth, Curry Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve Immediately.

"Fig Rum Loaf" from Siam Cuisine, Anchorage, AK

"Fig Rum Loaf" from Siam Cuisine, Anchorage, AK 1 1/2 c Dried figs cut in small part 3 tb Butter 1 1/3 c Boiling water 1 1/2 ts Baking soda 1 ea Egg 1 tb Graded orange peel 1 c Sugar 1/2 ts Salt 2 1/2 c Flour 1 ts Baking powder 3 tb Dark Jamaica rum 3/4 c Chopped walnuts Preheat oven to 350. Generously grease a 9 X 5 loaf pan for each loaf. Line bottom and sides of pan with waxed paper. Combine figs, sugar, butter and salt in large bowl of electric mixer. Add boiling water. Let cool to room temperature (butter does not have to melt). Sift flour, baking soda and baking powder into medium bowl. Add flour mixture, egg, rum and orange peel to fig mixture and beat with electric mixer at medium speed until well blended. Stir in nuts. Transfer batter to prepared pan, smoothing top. Bake until tester inserted in center comes out clean, about 65 to 75 minutes. Let cool in pan on rack 10 minutes. Remove loaf from pan and discard waxed paper. Let cool completely on rack. Wrap airtight and let stand at least 24 hours before serving. Comments: Really do let age before you eat it; much better on the second day. This really is tasty and is hard not to snack away.

Related Terms KY TN AZ NE MD

"Chow Mein Casserole"

"Chow Mein Casserole" from Gorikee, Woodland Hills, CA

1 lb Hamburger

3/4 c Celery; chopped

3/4 c Onion; chopped

1 1/4 c Boiling water

1/2 c Uncooked rice

1/2 t Salt

1 ea Can chicken and rice soup

4 oz Mushrooms

1 T Brown sugar

2 t Soy sauce

1 t Butter or margarine

1 1/2 c Chow mein noodles

Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired.