• 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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    * 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

    MMMMM

    ... Durians? Why do people eat fruit that smells like farts?

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    * Origin: Prism bbs (1:261/38)
  • From Dave Drum@1:3634/12 to All on Thu Sep 5 13:00:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Dirty Rice
    Categories: Cajun, Rice, Poultry, Offal, Chilies
    Yield: 4 Servings

    1 1/2 c Louisiana long grain rice;
    - or basmati/Texmati rice
    2 c Chicken broth
    2 c Water
    3 tb Oil
    1/2 lb Ground pork
    +=AND=+
    1/2 lb Ground chicken gizzards
    +=OR=+
    1 lb Ground chicken gizzards
    3 sl Bacon; chopped
    1/2 lg Onion; chopped
    2 Celery ribs; chopped
    1 (to 3) jalapeƱos; seeded,
    - chopped
    1 tb Cajun seasoning *
    2 Green onions; chopped

    * I switch back & forth between Louisiana Fish Fry
    (orange container) Products and Tony Chachere's (green
    container) Creole Seasoning - whichever I find in the
    cabinet first.

    Cook the rice according to the package instructions,
    but use chicken broth for one third of the cooking
    liquid. So, for example, if the package says to use 3
    cups of water for 1 1/2 cups of rice, use 2 cups of
    water and 1 cup of chicken broth.

    Once the rice has finished cooking, remove from heat
    and let sit for 5 minutes. Turn the rice out onto a
    sheet pan and drizzle 1 tablespoon of olive oil over it.
    Mix to combine and let cool.

    While the rice is cooking, finely chop the chicken
    gizzards, or puree briefly in a blender. In a large pan
    that can eventually hold the rice plus everything else,
    put 1 tb of oil plus the bacon in and cook over medium-
    low heat until the bacon is crispy.

    Add the ground pork (if using) and increase the heat to
    high. Allow the meat to brown before stirring. As soon
    as the pork starts to brown, add the final tablespoon
    of oil and add the celery, jalapenos, and onions.

    Brown them all over medium-high heat.

    You will notice the bottom of the pan is getting crusty.
    Keep it from burning by lowering the heat if needed. Add
    the minced gizzards and cook for a few minutes more.

    Add the remaining cup of chicken broth and deglaze the
    pan by scraping the bottom of the pan with a wooden
    spoon. Add the Cajun seasoning and turn the heat to high.
    Boil away most of the chicken stock and then add the
    cooked rice. Toss to combine.

    Turn off the heat and add the green onions. Toss once
    more to combine and serve hot.

    Serves 4.

    From: Dirty Dave's adaptive mind - which will file the
    serial numbers off of any recipe and call it his own.

    Uncle Dirty Dave's Kitchen

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    ... Two people can't stir what's in a saucepan at the same time.
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