Fried Prawns with Chili Sauce

<<<<<<< Fried Prawns with Chili Sauce >>>>>>> Serves 4

600g tiger prawns, with shell
3 gloves garlic (chopped finely)
2 small Thai red chilli (seeded, finely chopped) - optional
1 cup cooking oil (for deep frying)
1/2 egg white (slightly beat)
1 tablespoon of cooking wine
1/2 tablespoon cornstarch
1/4 teaspoon ground white pepper
a few drops of sesame oil
1 tablespoon of chopped green onions (garnish)

Chili Sauce
3 tablespoons of ketchup
1 teaspoon of chili paste (depends on how hot you want)
1/2 teaspoon of salt
1 tablespoon of sugar (adjust it if you like sweeter)
1 teaspoon of soy sauce
2 teaspoons of cornstarch
2 tablespoon of water

1) Rinse the prawns and pat dry, cut off antennae and all appendages from the prawns (still in shell), open shell of prawns' back with knife, devein, dry with kitchen towel. Marinate prawns with egg white, white pepper and cornstarch for about 20 minutes, set aside.
2) Mix chili sauce ingredients into a bowl, adjust taste, set aside
3) Heat the wok in high heat, then add oil till hot, reduce heat to medium high, deep-fry the prawns for 1.5 minutes or until the shell is crispy, remove and drain well. (the frying time depends on how big the prawns are, make sure they are just halfly cooked)
3) Remove oil from the wok, reheat the wok then add 2 tablespoon oil, stir fry garlic & chili till fragrant, add salt, return prawns in wok and add cooking wine, stir quickly for 1 minute, add chili sauce mixture (stir well before you pour), stir fry till sauce is thicken.
4) Sprinkle sesame oil, transfer to a serving plate, sprinkle green onion, serve immediately. (below is a photo of how it looks like when done)

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Daddy dies Hundred Dollar bill

My Dad died on December 17 in 1979. My husband and I had been planning to drive to my parents home for the holidays but it was a big shock because Dad just dropped dead. So, that night my husband and I and the dog took off for Texas (we were in Atlanta).

I have to explain that my Mom and I always had a rocky relationship and Dad was torn a lot between us but he always managed to get me something for my Christmas and birthdays when she cut me off after my husband and I eloped. Also, I had spoken to Dad the night before he died and he was in good spirits and thrilled we were coming home for Christmas

When I heard Dad had died first I was in denial and then I was angry and surly at my husband. At one point I was yelling at him unmercifully as we sped toward Texas in the early morning hours. He got frustrated and stopped at a gas station and asked me to walk the dog.

As I was walking the dog all the anger fell away from me and I was enjoying the wonder full morning air. Then out of nowhere a dollar bill appeared at my feet - I was walking the dog in one of those big grassy storm run off ditches by the side of the road. I picked up the dollar and jammed it in my pocket.

When I got back in the car I told my husband I had found a dollar and I pulled it out of my pocket, opened it up and it was a HUNDRED DOLLAR BILL.

To this Dad still think it was my Dad's last Christmas gift to me.

Creamed Corn

3 Boxes frozen sweet niblets corn thawed
1 container about 10 or 12 ounces heavy cream (only heavy cream will work)
1/4 teaspoon sugar
1 teaspoon salt
Black pepper to taste
Half a stick of salted butter
1 onion chopped fine
3 tablespoons chopped parsley

Saute the onion in the butter until it is translucent - add the corn and toss around but turn the heat off

In a sauce pan add the cream, sugar, 1 teaspoon salt and boil until it is reduced to a thick sauce.

Pour the thickens sauce into the corn mixture and stir until heated - toss in chopped parsley and serve -

Garnish with a bit of Paprika and chopped parsley

People will lick their plates

Thai Salt Doughnuts

120 gms Wheat Flour ( Cake Flour )
2 Teaspoons Yeast
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/8 Teaspoon Baking Soda
110 ml Water
Oil for Deep Frying

Preparation
1. Mix the flour, salt, sugar, yeast, and baking soda together and leave for 5 minutes.
2. Add the water and knead it to a smooth dough. This takes about 15 minutes of kneading. If the dough is too soft, add a little more flour.
3. Leave it in a bowl, covered with a damp cloth of 1-2 hours to rise.
4. Roll the dough into a long sausage and flatten it into a flat strip about 5 cms wide.
5. Cut 'H' shapes from this strip of dough (you cut rectangular pieces off the strip and put two short cuts that don't quite meet in the middle, as shown below.
6. Heat the oil to 180 degrees celcius (medium hot) and fry the doughnuts until they are golden brown.

Easy Date Nut Loaf

Easy as pie

Date Nut Bread

This is a really old recipe of my mother's. It goes very well with your morning coffee break.


ONLY YOU see your private notes, and they print with the recipe.
1
loaf click to change U.S./Metric measurement system or number of servings
time to make 1¼ hours 15 min prep
Change to: loaf US Metric
1 cup dates, chopped fine
3/4 cup brown sugar
1/4 cup butter
3/4 cup boiling water
1 egg, well beaten
1 teaspoon baking soda
1 3/4 cups flour
1 teaspoon salt
1/2 cup chopped nuts





1. Mix well in a bowl the dates, brown sugar, butter and boiling water.
2. Stir until butter melts.
3. Stir in the egg, baking soda, flour, salt and nuts.
4. Place in a buttered loaf pan (9x5) and bake at 350° for about 1 hour, or until a knife inserted in the middle comes out clean.

I put it in at 325 and about halfway through the cooking i had to lower it to 300

Easy Date Nut Loaf

Easy as pie

Date Nut Bread

This is a really old recipe of my mother's. It goes very well with your morning coffee break.


ONLY YOU see your private notes, and they print with the recipe.
1
loaf click to change U.S./Metric measurement system or number of servings
time to make 1¼ hours 15 min prep
Change to: loaf US Metric
1 cup dates, chopped fine
3/4 cup brown sugar
1/4 cup butter
3/4 cup boiling water
1 egg, well beaten
1 teaspoon baking soda
1 3/4 cups flour
1 teaspoon salt
1/2 cup chopped nuts





1. Mix well in a bowl the dates, brown sugar, butter and boiling water.
2. Stir until butter melts.
3. Stir in the egg, baking soda, flour, salt and nuts.
4. Place in a buttered loaf pan (9x5) and bake at 350° for about 1 hour, or until a knife inserted in the middle comes out clean.

I put it in at 325 and about halfway through the cooking i had to lower it to 300

Atlanta airport most ebarassing moment

I was an executive for a convention and trade show company. I had to travel to Phoenix for a week to set-up, run, and take down a show.

I had recently lost a lot of weight and was proud of my figure. The night before the trip I went to the shops and bought some new light weight clothing in a smaller size. One of the sets was a very pretty pale gold skirt and blouse with very thin cotton material that needed a slip underneath for modesty.

Next morning my husband took me to the airport at 5:30 am. I went to the ladies room before I started to walk through the airport. As I was walking trough the airport I noticed a lot of people were turning to admire me (or so I thought). I was very proud and more than a little vain about my appearance.

When I got to the place where they x-ray and they check your carry on things; I put my stuff through the machine but the security lady who was off a bit from the machine motioned at me to get over to be checked.

I got indignant because there was nothing in my luggage that was restricted and I started to argue with her and got fairly indignant with her but I did go over to her and was going to let her check me.

When I got over to her - she whispered to me that my skirt and slip were tucked up into my panty hose in the back:

I had walked bare assed through the entire Atlanta Airport.

I did not have on any panties

S & B Chicken Curry

Brown the salted and peppered chicken pieces in ghee or olive oil. Take from the pan.

Add a chopped onion, two chopped carrots, 2 chopped ribs of celery and 4 cloves chopped garlic, saute and wilt in the oil.

Stir in 3 tablespoons or more of your favorite curry powder or block I use S & B Curry Blocks use two or three portions of the block (it comes in varying degrees of hotness - I like medium)

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Add one can Coconut cream, one cup of heavy cream and a cup of chicken stock - a bit of salt - stir

Sometimes I put unsweetened coconut in the mixture; sometimes I serve it on the side.

Put the chicken back in and either simmer on top of the stove on low or put uncovered into the oven for

Serve with condiments: chutneys, mango pickle, chopped peanuts or cashews. raisins, coconut, the usual curry accoutrements.

Steam a dish of white basmati rice to serve with the curry.

Delicious - you made me hungry I am going to make some today

Drunken Punkin part II

Get a prepared frozen pie crust (if the crusts are small this will make 2 pies and you can freeze one). Bake the crust for 10 minutes take out and cool

Filling

1 can pumpkin
3 eggs beaten
1/2 cup brown sugar
1/2 cup white sugar
Spices: you can use apple pie or pumpkin pie spices or add 1 teaspoon cinnamon and 1/4 teaspoons of the following: nutmeg, cloves, allspice, ginger.
4 ounces softened cream cheese
2 tablespoons brandy, bourbon or rum
1/2 cup heavy cream

You can also add 1/2 cup chopped pecans and or 1/2 cup raisins you have soaked in rum, brandy or bourbon (keep it the same liquor as you put in the pie)

Mix the filling pour into the pie shell(s)

Bake at 325 for about 55 minutes. When you take the pie out it should be jut slightly wet in the middle - it will get solid as it cools.

Make Whipped Cream

2 cups whipping cream
Whip with a mixer until it becomes fairly stiff peaks

Drunken Punkin part II

Get a prepared frozen pie crust (if the crusts are small this will make 2 pies and you can freeze one). Bake the crust for 10 minutes take out and cool

Filling

1 can pumpkin
3 eggs beaten
1/2 cup brown sugar
1/2 cup white sugar
Spices: you can use apple pie or pumpkin pie spices or add 1 teaspoon cinnamon and 1/4 teaspoons of the following: nutmeg, cloves, allspice, ginger.
4 ounces softened cream cheese
2 tablespoons brandy, bourbon or rum
1/2 cup heavy cream

You can also add 1/2 cup chopped pecans and or 1/2 cup raisins you have soaked in rum, brandy or bourbon (keep it the same liquor as you put in the pie)

Mix the filling pour into the pie shell(s)

Bake at 325 for about 55 minutes. When you take the pie out it should be jut slightly wet in the middle - it will get solid as it cools.

Make Whipped Cream

2 cups whipping cream
Whip with a mixer until it becomes fairly stiff peaks

Add 4 tablespoons sugar whip to incorporate add one tablespoon: brandy, rum or bourbon (whatever you used in the pie) and whip - chill and serve on top of pie

Meatballs two recipes for hor d'ouevres

ou can make these ahead and freeze then just pop in the oven right before serving:

1 pound package bulk sausage - I like Jimmy Dean spicey
2 tablespoons curry powder
mix and form little meat balls.

Dip each meatball in a bowl of soy sauce and roll in crushed corn flakes

At this point you can put the meatballs on a flat baking sheet and freeze individually then when they are frozen you can either gently put them in a freezer bad or container or leave them on the tray and cover it with foil. Take out take of foil and bake.

Bake at 350 for about 10 mins

These are so good and so simple

Another meatball recipe that is soooo easy:

1 or 2 pounds bulk sausage

2 to 4 tablespoons soy sauce

1/2 to 1 finely chopped onion sauteed in a little olive oil

Mix all make little meat balls, bake or fry and serve.

You can freeze these too

These are perfectly delicious and people rave about them. There used to be a restaurant outside of Hudson, NY that was famous for these meatballs; I got the recipe from the owner

Chicken adobo

There are lots of recipes for adobo. This one was given to me years ago by my friends Filipino stepfather about 40 years ago and I still make it all the time because my husband loves the dish:

Brown a cut up salted & peppered chicken in 1/4 cup corn oil or olive oil. Remove the chicken parts when they are browned. Saute 1 chopped onion and about 3 cloves of chopped garlic in the oil. When this is wilted but the chicken back in the pan and add

2 cups chicken stock, 2 tablespoons pickling spices, 1/4 cup ground paprika, 2 tablespoons soy sauce and 1/3 cup white or cider vinegar.

Cover and simmer on low heat for about an hour. When the chicken is cooked remove it to a pan.

Strain the juices from the pan and put back into the pan.

Make a slurry with 3 tablespoons corn starch and a little water. Bring the juices in the pan to a boil and add the cornstarch slurry it will thicken up in about a minute or two.

Serve the chiken with rice and spoon the sauce over the chicken. Some people like to use more vinegar and more paprika = the sauce is a dark red. I have added crushed pinapple to the sauce and it was great.

Sometimes I use only chicken thighs and they are great for this dish.

Perfect Turkey

Largest Turkey your can get so you have lots of leftovers to freeze:

2 or 3 pounds melted salted butter
1 large square of cheese cloth folded to cover the turkey as it sits in the pan and drape over the sides but not under the bottom
1 large turkey baster

Wipe turkey clean and rub all over with half a head of garlic cut in half. Salt and pepper turkey inside and out put both heads of garlic in the turkey and also a peeled onion.

Dip the cheese cloth in the butter and soak up all the butter drape over the turkey.

Cook turkey at 275 for several hours - depending on size of Turkey about 20 minutes per pound maybe a little more.

Baste frequently to keep cheese cloth moist

This makes the most tender juicy Turkey ever. I have been cooking turkey this was for over 40 years and every one who tried this raves about the recipe. I usually get up early in the morning and start the turkey but sometimes I put it in on 250 before I go to bed and get up early to check it and baste it .

If you are going to go to bed then just put a square of foil on top of the turkey but do not cover it tightly. You may want to get up in the night to baste. Remove the foil and let the turkey cook with just the clot for a good browning.

Remove turkey from heat and baste generously so the cloth does not stick to the skin and let sit at least 40 mins before carving or serving.

Drain the juices skim off the fat and make the gravy

Felix Lamb Shanks

4 lamb shanks, trimmed of fat and silverskin
1 tablespoon salt
1 tablespoon coarse black pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1/4 cup olive oil, for braising
1 white onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 medium-sized potato, chopped
3 cloves garlic, chopped
1/2 cup flour
4 cups chicken stock
1 bottle white wine
1/2 cup port wine
1 tablespoon balsamic vinegar
Mashed potatoes and Brussels sprouts for serving, optional

Heat oven to 400 degrees F. Season the lamb shanks with salt, pepper thyme and rosemary. In a heavy metal roasting pan, brown the lamb shanks over medium heat in olive oil on stovetop. When shanks are half browned, add the onion, carrot, celery, potato, and garlic. Caramelize all the vegetables while stirring often until golden brown. Strain the fat from the vegetables and shanks. Dust pan with flour and cook it until everything is well coated in the flour. Add the chicken stock, white wine, and port wine. Place the pan, uncovered, in the oven for 2 hours.

When shanks are cooked, remove them from the sauce. They should be tender, but not falling off bone. Puree the vegetables and sauce together and strain through a fine sieve. Taste for seasoning, and add balsamic vinegar..

Serve the lamb shanks with the sauce. Mashed potatoes and Brussel sprouts make a nice accompaniment to this dish.