Archive for November, 2025

Panang Loog Chin Nua (Thai Meatballs Panang Curry)

Recipe

1 Nov

PANANG LOOG CHIN NUA (THAI MEATBALLS PANANG CURRY)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Oriental Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef (85-90% lean)
1/2 c All purpose flour
1 c Coconut milk
2 tb Red curry paste
2 tb Creamy peanut butter
1 tb Fish sauce
1 tb Sugar
2 tb Oil
1/4 c Thai or sweet basil leaves

Form ground beef into 1″ in diameter balls and coat evenly with flour,
shaking off any excess flour. In a medium saucepan, brown meatballs in oil
over low heat. The meatballs do not have to be thoroughly cooked. Drain on
paper towels and set aside. Add the curry paste to the remaining oil from
frying the meatballs and saute for 1 minute over low heat. Increase heat to
medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce,
sugar, peanut butter and blend well. Return the meatballs to the pan of
curry mixture and cook until well done. Transfer the curry to a serving
bowl and sprinkle basils. Serve with cooked rice.

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Filed under: None

Grandpas Gravy

Recipe

1 Nov

GRANDPA’S GRAVY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 oz CAN TOMATO PUREE
1 WHOLE BAY LEAF
30 oz CAN WHOLE PLUM TOMATOES
HAND SQUASHED
2 ts DRIED OREGANO
2 ts DRIED BASIL
6 oz CAN TOMATOE PASTE
1 t GARLIC POWDER
1 MEDIUM ONION CHOPPED
3 LARGE CLOVES GARLIC,CRUSHED
2 c HOPPED MUSHROOMS
1 t SUGAR
2 lb PORK CHOPS WITH BONES
1 pn RED PEPPER
1 c DRY WHITE WINE
SALT AND PEPPER TO TASTE

COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR
THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF
TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45
MINUTES LONGER.
SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE
CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF
CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS
GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR T
POUNDS OF PASTA.

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Filed under: Diabetic, Salads, Side Dish, Vegetables, Vegetarian

Steamed Translucent Dumpling

Recipe

1 Nov

Title: CHINESE: STEAMED TRANSLUCENT DUMPLING – FUN G
Categories: Dumplings, Chinese, Appetizers, Ethnic
Yield: 2 servings

6 Dried Chinese black
-mushrooms
6 oz Shrimp, shelled and deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
-chestnuts, preferably fresh
2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
-coriander leaves

These dumplings make great finger food for a cocktail
party. They can be prepared entirely in advance and
reheated a few minutes before serving. The wheat
starch wrappers have an interesting chewy texture, a
unique translucent appearance and are absorbent of
flavors. Roll out the wrappers as thin as possible;
otherwise they come out rubbery.

Wheat Starch Wrappers (see recipe) Vegetable oil Light
soy sauce, for dipping Chinese mustard, for dipping

Cover mushrooms in warm water for 20 minutes or until
soft and pliable. Remove and squeeze out excess water
from the mushrooms. Cut off the stems at the base and
discard them. Finely mince the caps.

Toss the shrimp with salt and let them stand 10
minutes. Rinse well with cold water, pat dry
thoroughly. Coarsely mince.

Preheat a wok or skillet. when hot, add the peanut
oil. over medium- high heat, add the mushrooms,
shrimps, pork butt, bamboo shoots, water chestnuts,
and half the green onions; stir-fry until the pork
turns white. Season with the sugar, white pepper, wine
and soy sauce. Combine the cornstarch and chicken
stock in a small bowl and mix until smooth; pour into
wok. Stir fry for 1 minute longer. Remove the mixture
to a shallow plate and mix in the remaining green
onion and coriander. Allow the filling to cool, then
refrigerate it until needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough. Pinch off
1-inch balls of dough. Lightly oil the ball and
flatten it into a thin 3 1/2-inch circle. An oiled
Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large
teaspoon of filling in the center of the circle. Fold
it in half and pinch the edges to seal the filling
inside. Repeat with remaining dough and filling.

Place dumplings without touching each other on a
lightly oiled bamboo steamer (or a heat resistant
plate). Steam over boiling water for 3 minutes. Serve
hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.

Makes 2 1/2 dozen dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

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Filed under: Beef, Hamburger, Main Dish Low Cal 999, Main Dish Meats 999, Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dish Vegetables, Main Dishes

Sweet Delights

Recipe

1 Nov

Title: Sweet Delights
Categories: Cookies, Holiday
Yield: 60 servings

1/2 lb Unsalted butter
1/2 c Sugar
1 ts Vanilla extract
1 pn Salt
1/3 c Almonds; ground
1/3 c Black walnuts; ground
1/3 c Hazelnuts
1 3/4 c All-purpose flour
1 c Powdered sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
1. Have butter at room temperature. You may try solid margarine with
almost the same success as with butter. Place butter in a mixing bowl.
Beat with electric mixer. Gradually add granulated sugar while continuing
to beat; stir in vanilla extract and salt. Add ground nuts and flour; roll
into a ball and chill for 15 minutes.
2. Break off pieces of dough and roll between palms of your hands to
form balls the size of a small walnut. Do not make these too large. Place
on ungreased cookie sheets.
3. Bake in preheated 300-degree oven for 18-20 minutes. Remove and
roll, while still warm, in powdered sugar.

Yield: About 5 dozen.

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Filed under: Candies, Chocolate

Berry Buttermilk Soup

Recipe

1 Nov

BERRY BUTTERMILK SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh or frozen loose-pack
-blueberries or strawberries
1 1/2 c Water
1/2 c Sugar
1/2 ts Finely shredded orange peel
2 tb Orange juice
2 c Buttermilk

Thaw berries, if frozen; drain. If desired, set aside
5 or 6 berries for garnish. In 1 1/2-quart saucepan
combine berries, water, sugar, orange peel, and juice.
Bring to boiling. Reduce heat; cover and simmer 20
minutes. Cool 30 minutes.

Pour into blender container; cover and blend till
smooth. Stir in the buttermilk. Cover and chill
thoroughly. If desired garnish each serving with
reserved berry or thin orange slice. Makes 5 to 6
servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook Copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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Filed under: Italian, Soups

Garlic-anchovy Rub

Recipe

1 Nov

Title: GARLIC-ANCHOVY RUB
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-BEEF,POULTRY,PORK,LAMB,FISH—————-
1 Garlic clove; crushed
1 ts Anchovy paste
2 ts Olive oil
1/4 ts Freshly ground black pepper

Combine all ingredients in a bowl. Mash until smooth.
Makes about 1-1/2 Tbsp.

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Filed under: Cakes, Chocolate, Low Cal

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House Of Munch

Archive for November, 2025

Panang Loog Chin Nua (Thai Meatballs Panang Curry)

Grandpas Gravy

Steamed Translucent Dumpling

Sweet Delights

Berry Buttermilk Soup

Garlic-anchovy Rub

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