MEE KROB (THAI CRISP FRIED NOODLES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bn Rice vermicelli, about 8
-ounces
Oil for deep frying
1 lg Onion, finely chopped
5 Garlic cloves, finely
-chopped
1/2 lb Pork fillet, sliced and cut
-into 1″ long pieces
1 Whole chicken breast,
-boned, sliced and cut into
-1″ pieces.
6 Dried Chinese mushrooms
-(shiitake), soaked and
-finely sliced.
2 sm Fresh chilies, seeded and
-finely sliced.
3 tb Soy sauce.
Juice from 2 limes.
2 tb Rice vinegar.
4 Or 5 tablespoons sugar,
-granulated, brown or palm.
3 tb Fish sauce.
3 tb Small shrimp++cooked or raw.
4 Eggs, beaten.
Handful of bean sprouts
6 Green onions, finely
-chopped.
4 tb Fresh cilantro, chopped
2 Green onions, cut for
-decoration.

Optional stuff: crab meat, bean curd, dried shrimp

Tear noodles into handful bunches (inside a large shopping bag to
avoid a mess). Heat oil and fry the noodles until they puff up.
Flip over for a few seconds. Do this by bunches and drain in bag.
Pour off oil, leaving 6 tablespoons in wok. Fry the onions and
garlic lightly.

Add pork and cook it through. Add chicken and fry until it turns
white. Put in mushrooms and chilies and reduce heat. In a bowl,
combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to
wok and simmer until liquid is reduced by half and starting to turn
syrupy. Add shrimp and cook for 1 minute. Push contents of wok to
the sides and pour beaten eggs into center of wok. Let set for a
minute then stir and add the bean sprouts and drained noodles. Toss
LIGHTLY (the noodles are fragile) to mix ingredients and then let
heat through. Transfer to serving platter and garnish with cilantro
and green onions.

NOTE: Rice vermicelli are also known as rice sticks or cellophane
noodles depending on where you find them. All the Asian cuisines
that I’ve encountered have some variation of them. Use the thinnest
you can find. Other kinds of noodles won’t work. When they hit the
hot oil, they kinda go “whooosh” and double or triple in size and
turn a milky white. Kids really like to watch the process. The oil
MUST be fresh and hot (375F to 400F) or the centers may be tough.

This recipe makes enough for 6-8 people. I’d recommend halving it
for less than that. It’s a sweet/sour dish with the emphasis on the
sweet. Very tasty and rich.

Posted by Stephen Ceideberg; September 28 1992.

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Serves 100

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Basic Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 gallons Applesauce
3 gallons String beans
2 gallons Baked beans
24 pounds Beets (cooked)
2 pounds Butter
12 Loaves of bread (1 lb loaf)
10 pounds Coleslaw cabbage
30 pounds Carrots (cooked)
2 gallon Peas
75 pound Fried chicken
35 pound Chicken a’ la King
15 bn Celery
1 pound Coffee (for 100 cups)
6 pound Cranberries (raw) AND—— — -6 lbs of sugar.
6 cup Cocoa or hot chocolate
13 quart Ice-cream — bricks
14 quart Ice-cream — bulk
40 pound Ham/beef/pork/veal roast.
30 pound Meatballs
32 pound Hambuger
35 pound Pork chops
45 pound Baked ham
14 bn Lettuce heads for salad
17 package Jello (3 1/2 oz packets)
6 pound Macaroni
1 gallon Pickles
35 pound Raw potatoes (mashed)
4 gallon Punch — (1/2c per person)
5 pound Rice
2 quart Salad dressing
3 pound Cube sugar
1/2 pound Tea
65 pound Turkey roast
25 pound Weiners

These individual items will serve 100 people. So if you are entertaining
hopes this helps out.

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Omelets Creole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Onion,chopped

1/2 c Green bell pepper,chopped

1/2 c Celery,finely chopped

2 tb Butter or margarine

1 cn Tomatoes (16oz)

1 Bay leaf

3/4 ts Garlic salt

1/4 ts Ground thyme

1 pk Tiny frozen cooked shrimp

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Title: Basmati Chaaval
Categories: Indian Ethnic Easy Side dish
Servings: 6

2 c basmati rice 3/4 t salt
1 T unsalted butter 2 2/3 c water

Pick the rice over and put in a bowl. Wash in several changes of water.
Drain. Pour 3 times the water you have rice over the rice and let soak
for 30 minutes hour. Drain thoroughly.
Combine the rice, salt, butter and the water in a pot. Bring to a boil.
Cover with a tight fitting lid, turn heat to very low and cook for 20
minutes. Lift the lid, mix gently but quickly with a fork and cover
again. Cook for 5-10 minutes until tender.

—————————————————————————–

Curried Mushroom Soup

Recipe By : Kay Savik
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Boiling Water
1 Cup Dried Mushrooms — (1 oz.) * see note
Vegetable Oil Cooking Spray
2 Chopped Leeks — (white part only) (2
to 3)
2 Tablespoons Flour
1 Tablespoon Curry Powder
4 Cups Skim Milk
1 Chicken Boullion Cube
2 Cups Portobello Mushrooms — chopped
4 Cups Shiitake Mushrooms — chopped
1 Tablespoon Dry Sherry
1 Tablespoon Fresh Chervil — chopped
* oyster, morel, porcini, you pick
Put the boiling water over the dried
mushrooms in a bowl and set aside.
Preheat a heavy stockpot over medium high
heat for 1 minute, then
1 spray twice with vegetable oil. Add the leeks
and saute for about 3
minutes, stirring constantly, until
translucent. Add the flour and curry
powder. Stir with a wooden spoon until
leeks are well coated. Add milk
and boullion cube. Raise the heat heat to
high and cook just until bubbles

form around the edge.

Reduce heat to low, whisk until all ingredients are thoroughly combined.
Stir in fresh mushrooms and cook until soup is at desired thickness.

Meanwhile, remove the reconstituted mushrooms from their soaking
liquid, strain, squeeze out excess moisture, and roughly chop. Add
mushrooms to stockpot and cook 1 minute more.

Remove from heat, stir in the sherry and garnish with chopped chervil.

NOTES:

I have seen some interest in low fat recipies. I tried this one from
“In the Kitchen with Rosie” by Rosie Daley (yes, Oprah’s personal
cook). Actually, every recipie I’ve tried has been really good.

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Per serving: 2024 Calories; 9g Fat (3% calories from fat); 86g Protein; 466g
Carbohydrate; 18mg Cholesterol; 604mg Sodium