National Rice Month - 2
From
Dave Drum@1:18/200 to
All on Sun Sep 4 07:23:12 2022
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pecan-Rice Pudding
Categories: Desserts, Rice, Puddings, Nuts, Fruits
Yield: 6 Servings
2 1/2 c Milk
2 c Rice; cooked
1/2 c Chopped pecans; toasted
1/2 c Sugar
1/2 c Raisins
3 lg Egg yolks; slightly beaten
2 tb Butter; melted
1 ts Vanilla extract
1 ts Ground nutmeg
1 ts Lemon juice
Water; hot
In a 3-quart casserole, combine the milk, rice, pecans,
sugar, raisins, egg yolks, butter/margarine, vanilla
extract, nutmeg, and lemon juice. Place the casserole in
13x9-inch pan. Pour hot water into the pan to a depth of
1-inch.
Bake in a 325+|F/160+|C. oven for 60 to 70 minutes,
stirring every 15 minutes. Cool and serve.
TOAST PECANS: Set the oven @ 350+|F/175+|C. In a shallow
baking pan, spread the pecans and until toasted, about
6 minutes.
Makes 6 servings.
Recipe: Sergeant Donald Johnson, Engine 20, Detroit, MI.
From a giveaway pamphlet from the U.S.A. Rice Council
titled, "Great Firehouse Chefs Of America, Award-Winning
Recipes"
Uncle Dirty Dave's Archives
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... I have to stop now, my fingers are hoarse from all the laughing...
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* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)
From
Dave Drum@1:261/38 to
All on Sat Sep 9 07:07:24 2023
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Fried Rice (Jeff Smith / Frugal Gourmet)
Categories: Oriental, Pork, Rice, Vegetables
Yield: 6 Servings
1/2 lb Pork steak; chopped
MMMMM--------------------------MARINADE-------------------------------
1 ts Light soy sauce
1 ts Chinese rice wine
1/8 ts Fresh grated ginger
MMMMM----------------------OIL FOR CHOWING---------------------------
3 tb Peanut oil
MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
Additional Meats; see *NOTE
2 lg Eggs; beaten
1 c Dry long-grain rice; cooked,
- cooled
2 cl Garlic; chopped fine
2 Ribs celery; sliced thin
1 md Yellow onion; chopped
1 c Chopped bok choy or Chinese
- celery cabbage
8 Water chestnuts; sliced thin
1 c Defrosted peas
3 Chinese mushrooms; soaked
- 2 hr, drained & sliced
4 Green onion; cut Chinese way
MMMMM---------------------------SAUCE--------------------------------
1 tb Light soy sauce
1/4 ts MSG (OPT)
1/4 ts Salt
Pinch of sugar
1 c Fresh bean sprouts
* NOTE: Additional meats, all optional: Add any or all of
these in any amount you wish. lop chong sausage, sliced;
cooked chicken; cooked shrimp; ham, cut julienne.
Marinate the pork for 15 minutes. Heat a wok and add 1/2
tablespoon (1 1/2 teaspoon) of the peanut oil. Chow the
pork until done to your taste and then add the remaining
cooked meats. Chow all for a few minutes and remove to a
large serving bowl.
Heat the wok again and add another 1/2 tablespoon of
peanut oil. Pour the beaten eggs into the wok and tilt the
wok in circles over the heat causing a thin egg pancake to
form in the wok. Using the metal wok paddle, cut the
pancake into pieces and chow for just a moment. Remove to
the serving bowl.
Add a tablespoon of the peanut oil and chow the cooked
cold rice until hot. Remove to a serving bowl. Add the
last tablespoon of the peanut oil and chow the garlic. Add
all the vegetables, except the bean sprouts, in the order
given, chowing the celery and onions a moment before you
add the remaining items. Add the mixed sauce and chow
until all is hot.
Return the ingredients in the serving bowl to the wok and
chow until very hot. Stir in the bean sprouts, test for
salt, and serve.
from The Frugal Gourmet Cooks The Three Ancient Cuisines -
China, Greece, and Rome; by Jeff Smith, 1989
NOTE: This is a Chesser family favorite. I usually use
canned shrimp, leftover cooked beef (usually roast),
chicken leftovers. This is a great dish for "cleaning the
'fridge".
From: Teri Chesser - Date: 04-01-96
Uncle Dirty Dave's Kitchen
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... Durians? Why do people eat fruit that smells like farts?
--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)