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  1. #781
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    Quote Originally Posted by Yehudi View Post
    Does anyone have a good recipe for singapore chicken flavored rice? I've realized that I actually am indifferent to the chicken part of Hainanese chicken rice but I absolutely love the rice.
    Yehudi, in this dish the rice is cooked with the water that is left over from poaching the chicken. You should put a whole chicken (nothing bigger than 4 lb at most) into a pot that is just big enough for it. Cover it with water. Add 2-3 smashed cloves of garlic and a few slices of ginger, maybe even some bruised lemongrass stalks. Turn on the heat, bring it just to a boil then cover and turn the heat off, but don't move the pot off the stove. After 30 minutes, turn on the heat, again bring to a simmer then turn the heat off. Wait another 30 minutes. This method will give you a perfectly poached chicken and a pot full of fragrant chicken broth. Take the chicken out but don't discard the water.

    To cook the rice, heat a little oil (or chicken fat, if you have it!) in a wide pot over medium heat and saute the rice in that for a few minutes until the rice has gone opaque white. Then for each cup of rice, add two cups of the broth left over from poaching the chicken. Bring to a simmer, cover and cook for 20 minutes. Enjoy

  2. #782
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    Today I am really sad because for breakfast I had the last slice of this cake. I know I shouldn't make another one very soon, but it was yummy.....

  3. #783

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    Quote Originally Posted by Ajax View Post
    Yehudi, in this dish the rice is cooked with the water that is left over from poaching the chicken. You should put a whole chicken (nothing bigger than 4 lb at most) into a pot that is just big enough for it. Cover it with water. Add 2-3 smashed cloves of garlic and a few slices of ginger, maybe even some bruised lemongrass stalks. Turn on the heat, bring it just to a boil then cover and turn the heat off, but don't move the pot off the stove. After 30 minutes, turn on the heat, again bring to a simmer then turn the heat off. Wait another 30 minutes. This method will give you a perfectly poached chicken and a pot full of fragrant chicken broth. Take the chicken out but don't discard the water.

    To cook the rice, heat a little oil (or chicken fat, if you have it!) in a wide pot over medium heat and saute the rice in that for a few minutes until the rice has gone opaque white. Then for each cup of rice, add two cups of the broth left over from poaching the chicken. Bring to a simmer, cover and cook for 20 minutes. Enjoy
    Thanks! For those who don't know, this dish is pretty much to singaporians what hot dogs and hamburgers are to us. Walk around singapore and pretty much every street vendor sells it. The chicken part is ok, but the rice is extremely yummy!

  4. #784

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    Quote Originally Posted by Yehudi View Post
    Thanks! For those who don't know, this dish is pretty much to singaporians what hot dogs and hamburgers are to us. Walk around singapore and pretty much every street vendor sells it. The chicken part is ok, but the rice is extremely yummy!
    TV food host Tony Bourdain loves this stuff. He also said in his blog that it would actually be difficult to re-create in the states, because of the type of chickens they use in Singapore? Is this true? I'd like to try though - it looks great. I'd also like to try that bone marrow soup.

  5. #785
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    Quote Originally Posted by Jodi View Post
    I think I posted last Christmas about how much I loved this nut roast, minus the cheese and with some breadcrumbs. I have now found it also makes a really excellent filling for vegetarian sausage rolls. I think my next experiment will involve adding some classic sausage spices to it.
    Ooh, that recipe does look good -- thanks for posting. (Although it makes me laugh whenever I see an Aussie recipe that calls for "tasty cheese" )

    And vegetarian sausage rolls are a guilty pleasure of mine. Last time I made them, I used a recipe for Raw portobello sausages made in the dehydrator -- kinda defeats the purpose of the rawness when you bung them into puff pastry dough and bake them ... but I had a lot. And they were extremely yummy.

  6. #786

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    A friend of mine is having a big St. Patty's Day party this weekend. I am in charge of bringing Jello shots so I am making margarita jello shots. I know that is better for Cinco De Mayo but they will be green, so it all works. To make them really stand out I would like to find a way to put a cute little shamrock on top of each jello shot. The problem is I can't figure out how to go about doing that. What would be an easy way of doing that? I want it to be edible as it wouldn't be fun to pick them off before you eat each one. Edible glitter wouldn't work because I don't think that would taste very good, no one wants something crunchy with their jello shot. Any ideas or am I out of luck (no pun intended, hehe)?
    -Brian
    "Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher

  7. #787

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    ^ how about green tinted salt and then use a stencil to make 4 leaf clover shape? Or white would look pretty too!
    "awwww....shades of Janet Lynn" - Dick Button on anyone who makes more than one mistake in their program.

  8. #788

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    Quote Originally Posted by Ajax View Post

    To cook the rice, heat a little oil (or chicken fat, if you have it!) in a wide pot over medium heat and saute the rice in that for a few minutes until the rice has gone opaque white. Then for each cup of rice, add two cups of the broth left over from poaching the chicken. Bring to a simmer, cover and cook for 20 minutes. Enjoy
    So I found a lazy person's recipe (if you have a rice cooker).

    http://www.bestrecipes.com.au/recipe...ress-L756.html

  9. #789

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    For anyone using weightwatchers, they have a yummy lemon chicken with broccoli recipe on their website. I just made it and tossed it over some whole grain angel hair pasta and it is very yummy. Took a little over an hour to make.

  10. #790

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    Made a traditional shepherd's pie yesterday with ground lamb, peas and carrots. No ground beef, corn or cheese. I used red potatoes because I didn't feel like peeling anything. This is the first time I've tried it with tomatoes, however. It's delicious.

  11. #791
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    I know this has Glazed in the title, but it calls for Tofu and since we're not big Tofu eaters here, I didn't bother copying it down, but can add it if asked for. This came out of a special edition of Vegetarian Times magazine and is beyond yummy!!! I can also add the Nutritsion info too. As this is off my Word program and was copied down in big print for my Mom, that infomation isn't that important to her. Okay then...

    Glazed Chocolate Avocado Cupcakes

    CUPCAKES

    1 1 / 2 C All Purpose Flour
    3 / 4 C Unsweetened Cocoa Powder
    1 tsp Baking Powder
    3 / 4 tsp Baking Soda
    1 Avocado, pitted and peeled
    1 C Pure Maple Syrup
    3 / 4 C Plain Soymilk**
    2 / 3 C Canola Oil
    2 tsp Vanilla Extract

    1. Preheat oven to 350 F. Line 12 cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder and baking soda in a bowl. Puree avocado in a food processor or blender until smooth. Add maple syrup, soymilk, oil and vanilla and blend until creamy. Whisk into flour mixture.

    2. Spoon into prepared muffin cups. Bake 25 minutes or until toothpick inserted into the centre comes out with some crumbs attached. Cool on rack.

    ** You can exchange regular Milk for the Soy. It's just not Veggie if you do.

  12. #792
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    My latest concoction was a Potsticker Soup. I simmered broth, grated fresh ginger, soy sauce, and a little pepper. Then I added frozen potstickers (won tons would work too) and brought just to a boil. Turned the heat back and tossed in chopped bok choy, carrots, and green onion. Just when the veggies were soft enough, I dumped in bean sprouts. Delicious and so easy!

    ETA: forgot to include the few drops of sesame oil I added when I dumped in the bean sprouts.

  13. #793
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    I finally tried that Martha Stewart tomato soup recipe Jenny's posted before. Delicious

  14. #794
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    Quote Originally Posted by Jodi View Post
    I finally tried that Martha Stewart tomato soup recipe Jenny's posted before. Delicious

  15. #795

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    Does anyone have any asparagus soup recipes that they personally have done?

    I have found quite a few online and all are pretty similar in that they use chicken brother to cook down the asparagus stalks and then you puree everything and add some cream at the end and garnish with the asparagus tops. I just wonder if anyone knows of any other hints or ingredients to really make it extra yummy?

    I also bought some minced crab meat at the store today as it was on sale big time. It isn't lump crab meat but it will be just fine in a soup.
    -Brian
    "Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher

  16. #796
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    This one is from Jamie Oliver, no cream but somehow creamy, and it's great - http://www.jamieoliver.com/recipes/v...-a-poached-egg

  17. #797

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    OMG, that sounds delicious with a poached egg! I have never poached an egg in my life. Maybe tomorrow I will go to the store early enough to practice with some eggs. I don't know though, maybe that would be too much with the crab meat and I was planning on sauteeing some mushrooms with the onions for the soup. His recipe sounds the same as all the others just without cream. I think I want the cream, who doesn't love cream? lol
    -Brian
    "Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher

  18. #798

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    Quote Originally Posted by BigB08822 View Post
    OMG, that sounds delicious with a poached egg! I have never poached an egg in my life. Maybe tomorrow I will go to the store early enough to practice with some eggs. I don't know though, maybe that would be too much with the crab meat and I was planning on sauteeing some mushrooms with the onions for the soup. His recipe sounds the same as all the others just without cream. I think I want the cream, who doesn't love cream? lol
    Poached eggs are easy. My ex showed me how. He adds vinegar to the water. I forget why, but it helps.

    I lurve minced beef with poached eggs.

  19. #799
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    Quote Originally Posted by BigB08822 View Post
    OMG, that sounds delicious with a poached egg! I have never poached an egg in my life. Maybe tomorrow I will go to the store early enough to practice with some eggs. I don't know though, maybe that would be too much with the crab meat and I was planning on sauteeing some mushrooms with the onions for the soup. His recipe sounds the same as all the others just without cream. I think I want the cream, who doesn't love cream? lol
    I am a huge cream lover, but don't miss it in this soup, nor Jamie's squash soup. The flavours really sing in this one. I can see the crab meat as a side on toasts, but don't see mushrooms and asparagus working together, but maybe that's just me.

    The egg is a fun riff on the classic asparagus with hollandaise - the flavours just work so well together. I've never had luck with poached eggs either, so here's my trick. I have an egg cooker (Cuisinart makes a cute silver one shaped like an egg; mine is an old Toastmaster), so I just set it on soft boiled then very carefully peel the egg. Then, you can put it on toast for eggs benedict, or break it onto the toast over soup for Jamie's presentation.

  20. #800

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    I am thinking of leaving the mushrooms out, as you said Jenny, that may just be a little too much. I am going to attempt to poach an egg. I read up on it and watched some videos. Vinegar is important because it helps coagulate the egg when it hits the water so it wont break apart. It is also important to not have the water boiling when you put in the egg or it will break all apart. You have to bring the water to a boil then bring the temp down by stirring it and/or turning the temp down then let it cook very gently until it is done. Another big trick is to stir the water in a circular pattern before dropping in the egg. Do this until a whirlpool forms and drop the egg right in the middle where the whirlpool is. This keeps the egg together in the center, as well. I may have trouble because we have an electric stove and it is really not easy to drop the temperature down once the water begins boiling. If I buy a dozen eggs I can practice on 4 or so. lol
    -Brian
    "Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher

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