Food recipes

Method
I use this in stir fry recipes or marinating chicken. I also love to make
this, sometimes adding some water because it’s kinda strong, and I add
cashews and chicken. Wonderful over rice.

Method
Read the instruction on the box of commercial curry roux and find out what
ingredients you need first. You may increase or decrease the amount of
vegetables and meat by as much as 50% if you wish. However, the amount of
water you add should not be decreased. If the consistency of the curry stew
is too thick, adjust it by adding water at the end. The commercial curry
roux contains everything, so you do not need to add salt or pepper. Typical
ingredients are listed above.

Directions: Heat a deep pan and add one or two tablespoons of oil. Saute
the sliced onion over medium heat until it softens. Brown the meat
separately, then add it to the onion. Add water as specified, add a bay
leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms
and continue simmering. When the potates and carrots are tender add the
curry roux. Simmer gently for 15 minutes while stirring. Serve with rice

Method
Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown

Method
Combine first 6 ingredients, beating until smooth. Stir in squash and onion; add pepper, if desired. Drop mixture by tablespoonfuls into a hot greased skillet. Cook until golden brown, turning once. Drain on paper towels.

Method
Melt the butter in a fry pan and add flour.

Add the milk and stir until the sauce becomes homogenous.

Wait until the white mass is very viscose and add the canned corn.

Give the cream into a rectangular dish and put it into the refrigerator for several minutes where it should become more solid.

Method
(My gram gave me this Recipe shortly before she had her stroke. It is the
last Recipe she ever gave me and for that reason alone it would be special
BUT it is so yummy which makes it even more dear to me. My DH loves it and
requests it on every special occasion. This year for his birthday, I made
him his own pie that he did not have to share!

Beat eggs well; add sugar and beat well. Add melted margarine, raisins,
cocoanut, and pecans. Add vanilla and vinegar. Bake at 300 degrees for 45
minutes in ungreased pie shell. (Be sure to place it on a baking sheet or
foil before baking because it may overflow.)

Method
Place all ingredients in a blender or food processor and blend until
smooth. Keep covered in the refrigerator for up to 10 days.

Yield: about 1 cup.

Per serving: 113 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g
Protein; 15g Carbohydrate; 0mg Cholesterol; 1243mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

Method
Prawn: Remove the head and the shell. Make little cuts on the inside of the curved prawn since they look nicer if their posture is straight.
Cut the vegetables in about 1cm thick pieces.

You can use whole mushrooms.
Mixtures: Cut various ingredients in small pieces and mix them together, eg. green onion, prawn and carots.

Mix Tempura flour with the amount of water described on the package. Do not mix it completely, but leave some small lumps in it.
Cover all the ingredients completely with the batter.
Mix also the mixtures made of the small cut ingredients with batter, and try to deep fry it together. Don’t let them fall apart in all the pieces.
Deep fry at 180 degrees celsius. Be careful, and do not use wet ingredients because the water would react strongly with the hot oil, which may harm your skin or eyes.
When the Tempura pieces are beautifully golden, take them out, and try to remove as much oil as possible.

Method
In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery.
In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several days

Method
1. Sprinkle chicken with pepper. Heat large nonstick skillet over
medium-high heat. Cook thighs, skin side down, 12 minutes. Turn and cook
10 minutes. Discard all but 1 teaspoon of fat. Add garlic and ginger and
cook 15 seconds. Stir in soy sauce and broth. Cover and bring to a boil,
reduce heat and simmer 10 minutes, until chicken is cooked through.

2. Remove chicken to platter. Add onions to sauce and cook 1 minute.
Pour sauce over chicken.