food and recipe

material :

1 qt clam juice
1 c non-fat dry milk powder
2/3 c flour
1 cn chicken broth -- (14
1 ounces)
2 ribs celery -- chop fine
1 T dry onion,Minced
1 cn clams -- (10 ounces),Minced
1 well
1 pn dry parsley flakes
2 baked potatoes -- cook
1 peel
1 crumbled

cooking :

1. In blender put clam juice, milk powder and flour, blending smooth.
2. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
3. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes.
4. Keep on low heat up to an hour and season with salt and pepper. Freezes well.

material :

1 4 skinless boneless chicken breast halves
1 lg Onion
2 md Zucchini
2 c Mushroom
2 TB Vegetable Oil
6 TB Soy Sauce
4 TB Butter
4 TB Salt
4 TB Pepper
2 ts Lemon Juice
3 ts Sesame Seeds
6 c Bean Sprouts
6 c Mustard Sauce
6 c Ginger Sauce

cooking :

1. Slice chicken, onion, zucchini and mushrooms into bite-size pieces. Spread 1 tbsp oil in a large frying pan over medium high.
2. Spread another tbsp oil in another pan over medium high heat.
3. Begin by sauteing the sliced chicken into one of the pans.
4. Add 1 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper to the chicken. Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper.
5. Saute the vegetables as long as the chicken is cooking, being sure to stir both pan often. When the chicken has sauteed for about 2 minutes or when it appears white on all sides, slide the meat to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan. Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp butter plus a dash of salt and pepper.
6. Continue to stir both pans. After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp sesame seeds over the chicken, then mix the chicken with the mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates next to 4 even portions of the vegetables from the other pan. Pour the bean sprouts into the same pan in which you cooked the vegetables and cook over high heat.
7. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side.

Yield: 4 Servings

material :

2 tbsp vegetable oil
4 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
1⁄3 cup shallots, finely chopped
1lb (450g) all-purpose potatoes, peeled and
cut into ½in (1cm) dice
1 tsp ground turmeric
1 tbsp black mustard seeds
1 tbsp ground coriander
1 tbsp ground cumin
2 green cardamom pods
3 fresh green jalapeño or serrano chilies,
seeded and finely chopped
4 medium tomatoes, chopped
1 cup canned chickpeas (garbanzo beans),
drained and rinsed in cold water
1 tsp salt
juice of 1 lemon
½ bunch of fresh cilantro
freshly ground black pepper

cooking :

1. Heat the oil in a heavy saucepan over medium-high heat. Add the garlic andginger. Cook for 2–3 minutes until the garlic and ginger are fragrant. Add theshallot and potato and cook, stirring and tossing, for about 4 minutes or untilthe shallot has softened. Stir in the turmeric, mustard seeds, ground coriander,cumin, and cardamom. Cook for 1 minute until the spices are fragrant, then addthe chilies, tomato, and chickpeas. Add ¼ cup water and the salt, season withpepper, and cover the pot. Continue cooking over medium-high heat for about 20 minutes until the potato is tender when pierced with the tip of a sharp knife.
   
2. To finish, add the lemon juice and half the cilantro. Taste the curry—it should have a good balance of spicy, sweet, sour, and salty. Adjust the seasoning if necessary. Garnish with the remaining cilantro, and serve as part of a larger selection of curries, grilled fish or meat, dips, and Indian breads.

Serves 4–6

when I'm walking the afternoon yesterday, I see that street food vendors to use the wheel. Waw hungry so I buy it one of my favorite food. Suddenly I remember the blog, I will write what its recipes.

Then I search in google there is apparently also recipes street. This is coming from china, if not one of this title if translated is "Fresh cilantro and peanut chutney". From street food cooking recipes.

material :

3 tbsp skinless raw peanuts
1 garlic clove, peeled
½ tsp salt
1 tsp sugar
1 tsp ground cumin
1 tsp ground coriander
4 fresh green jalapeño chilies, seeded and
finely chopped
1 large bunch of fresh cilantro, coarsely
chopped
juice of 2 limes

cooking :

1. Roast the peanuts in a dry frying pan until golden brown, taking care they do not burn. Remove from the heat, and let cool before placing in a food processor with the garlic, salt, sugar, cumin, and ground coriander. Process to a paste. Add the green chilies, cilantro, and 2 tbsp water. Process to a smooth or coarse paste, or leave with a bit of texture, according to your taste.
2. Transfer to a bowl and stir in the lime juice. Taste and adjust seasoning. It should be hot from the chilies, sweet from the roasted nuts, and saltyand sour from the lime juice. Use at once.

Serves 6–8

material :

2 c water
1/2 c flour
12 c dry milk powder
3 T chicken bouillon powder
1 t dry onion,Minced
1 black pepper
5 oz frozen broccoli --,Chopped
1 cook
1 T sour cream
1 T butter
1 sl kraft singles cheddar --
1 cut bits

cooking :

1. Into blender put first 6 ingredients.
2. Blend on high until smooth.
3. Pick out larger pieces of broccoli iand put in blender.
4. blend those until tiny bits.
5. Put aside 3/4 c cooking water from broccoli and discard rest of water.
6. Pour blender mixture into top of double boilier over simmering water, stirring until smooth and thickened.
7. Stir in cooking water andbroccoli, diced fine.
8. Add remaining ingredients.
   

material :

6 eggs
6 slices of bread
1 tablespoonful of chopped parsley
2 tablespoonfuls of chopped chives
2 tablespoonfuls of butter
1 tablespoonful of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of white pepper

cooking :

1. Break the eggs in a bowl, add all the seasoning.
2. Rub the butter and flour together, add the milk, stir until boiling, and then add this to the eggs; beat together until thoroughly mixed.
3. Crumb the bread, removing the crusts; stir this in at last.
4. Turn into a buttered baking dish, cover with grated cheese, and bake in the oven until thoroughly "set" and a nice brown.
5. It makes an exceedingly good, easily digested luncheon or supper dish for children.

By Mrs. S.T. Rorer

material :

8 to 10 apples, cored, peeled & halved
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
2 tsp. butter, melted
1 c. water

cooking :

1. Place apples in greased 9 x 13 inch dish.
2. Mix remaining ingredients together in ORDER given, in pan and bring to a boil. Simmer, stirring until thick.
3. Pour syrup over apples and bake at 350 degrees for 35 to 40 minutes or until tender.

from traditional amish recipes.