food and recipe

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.

material :

6 eggs
2 lamb's kidneys
1 cupful of fresh bread crumbs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of stock
1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt
1 saltspoonful of pepper

cooking :

1. Split the kidneys, cut out the tubes; scald them, drain, and cut them into thin slices.
2. Put the butter into a saucepan, add the kidneys, toss until the kidneys are cooked, then add the flour, stock, kitchen bouquet, salt and pepper; stir until boiling.
3. Grease a shallow granite or silver platter, break into it the eggs, sprinkle over the bread crumbs and stand them in the oven until the eggs are "set," then pour over the sauce, arrange the kidneys around the edge of the dish and send at once to the table.

By Mrs. S.T. Rorer in 111 egg Recipes

material :

6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper

coking :

1. Use ordinary shirring dishes for the eggs; butter them, break into each one egg, stand these in a pan of boiling water and in the oven until they are "set."
2. Rub the butter and flour together, add the milk, stir until boiling, add the salt, pepper, hopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table.
3. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the top.

material :

2 c. milk, scalded
1/4 c. butter
2 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. ground nutmeg
3 c. soft bread, torn into sm. pieces
1/2 c. raisins

cooking :

1. Combine milk and butter, stirring until butter is melted.
2. Cool to lukewarm.
3. Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute.
4. Slowly add milk mixture.
5. Place bread in a lightly greased 1 1/2 quart casserole; sprinkle with raisins and pour batter over all.
6. Bake at 350 degrees for 50 minutes or until set.
7. Serve warm with Lemon Sauce.