profood

http://www.geocities.com/CollegePark/Dorm/6169/Recipe/Kaow-Mok-Kai.html
http://www.ucancookthai.com/print-thai/th-recipes/th-one-plate/content-th-spicy-chicken-in-rice.htm
เครื่องปรุง
สะโพกไก่ 7-8 ชิ้น
ข้าวสาร 3 กระป๋อง
หอมหัวแดง 4 หัว
เนยเค็ม 2 ช้อนโต๊ะ
นมข้นจืดหรือ Half & Half ¼ ถ้วย
น้ำเปล่า 2 ½ ถ้วย
น้ำมันพืช ¼ ถ้วย
ครื่องปรุงผงข้าวหมกไก่
ผงกะหรี่ 2 ช้อนชา
ผงขมิ้น 1 ช้อนชา
ลูกผักชีป่น 1 ช้อนชา
ยี่หร่าป่น ½ ช้อนชา
เกลือป่น 1 ช้อนชา
น้ำตาลทราย 1 ช้อนโต๊ะ
อบเชยป่น 1 ช้อนชา
ใบกระวาน 2 ใบ
ครื่องปรุงน้ำจิ้มข้าวหมกไก่
ต้นหอม 2 ต้น
ผักชี 3 ต้น
ขิงแก่ ¼ ถ้วย
พริกชี้ฟ้า 1 เม็ด
น้ำตาลทราย 1/3 ถ้วย
เกลือป่น 1 ช้อนชา
น้ำส้มสายชู 1/4 ถ้วย
น้ำเปล่า 1 ช้อนโต๊ะ

meatball (pork, beef, fish, etc.) made in Asia differ significantly in texture to their counterparts with European origins. Instead of grinding and forming meats, meat used for making meatballs is pounded. This is also often the case for fillings in steamed dishes. This process is what lends a smooth texture to the meatballs. Pounding unlike grinding uncoils and stretches previously wound and tangled protein strands in meat.

are a commonly cooked food in Southern China and Oversea Chinese communities. As the name suggests, the ball is made of fish meat that has been finely pulverized. Gourmet fish balls are pulverized by hand. Fish balls are a type of food product made from surimi.

Meat Charts

These charts are a great resource to help you understand where brisket and other cuts of meat are located on the animal.

For professional-looking reference charts that will last for years, print-out in color and have laminated at a store like Postal Annex or The UPS Store.

To download these files to your PC, right-click on the chart and click "Save Target As..." in the pop-up menu.

Ingredients:

• 1-1/2 cups cubed day old whole wheat bread
• 3-3/4 cups cubed day old white bread
• 1 lb. bulk turkey sausage
• 1 onion, chopped
• 3/4 cup chopped celery (including tops)
• 2 tsp. dried sage leaves
• 1 tsp. dried rosemary leaves, minced or crumbled
• 1/2 tsp. dried thyme leaves
• 1 Granny Smith apple, cored and chopped
• 1 cup dried cranberries
• 1/3 cup minced fresh parsley
• 3/4 cup turkey or chicken stock
• 1/4 cup butter, melted

Preparation:

Preheat oven to 350 degree F. Spread bread cubes in a single layer on a large baking sheet. Bake at 350 degrees F for 5 to 7 minutes, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly, using your hands. Spoon into turkey to loosely fill and roast bird according to turkey recipe directions. If any stuffing is left over, bake in a greased casserole at 350 degrees F for 30-45 minutes until lightly browned and crisp on top. 12 servings

SAUSAGE STUFFING

1/2 pound pork sausage meat 3/4 cup fresh bread crumbs 2 tbsp. of butter 1 tsp. chopped parsley Salt and pepper 1 egg or milk to bind 1/2 teaspoon finely chopped fresh sage or 1/4 teaspoon Bell's seasoning Combine sausage meat and bread crumbs, add the melted butter and seasonings, and lightly sauté for a few minutes. Cool and blend with the beaten egg. Submitted by: CM SAUSAGE AND BREAD STUFFING 2 lbs. ground pork sausage (I personally like jimmy dean) 1-2 bags bread stuffing (Pepp. Farm or Stove Top) celery, sliced onion, chopped large can (s) of chicken broth salt and pepper Cook sausage with onion and celery. Bring chicken broth to boil, add sausage mixture and stuffing. Stuff turkey, or chicken and bake, or bake as a side dish, 350°F degrees for 20 minutes. Submitted by: Misty

There are many different aspects to think about and consider when deciding to hold a dinner party, it's better to go through the various stages with a notebook and pencil at hand to jot things down. Who is the party for; is it family, friends, an informal gathering of a group from work, or personal friends, or a dinner party concerning work. These last questions make a difference when organizing the party.

On deciding who the dinner party is for, let people know probably one week or two in advance. This will give time for any alternate arrangements if anybody has to cancel, and also arrange the time, say maybe 7.30pm for drinks before dinner at 8pm. Have a choice of alcohol, non-alcoholic, and fruit drinks to choose from to suit all tastes, and a few nibbles dotted around the room. This allows for people to mingle, especially if a couple don't really know the other guests. Once all this has been achieved then the planning of the menu can be addressed, it is well worth checking out if any of the party has any food allergies, or if anybody is vegetarian, this will save embarrassment during the evening.

Consider the planning of the table. Is there going to be a lovely crisp white table cloth, creating color with napkins, or place mats? This is obviously the host's personal choice, depending on whether this is a formal or informal party. Other choices for the table may be some small candles, or small bowls of flowers, or a centerpiece.

When holding a dinner party, the choice of food needs to be addressed carefully. Don't try to cook a recipe you have never used before. This only ends in disaster, plus a huge embarrassment which nobody, the host or the guests want. If a new recipe is chosen, try it out a few weeks before the party a couple of times, till you are confident it will be all right on that night.

A great tip; sit down and plan the menu from start to finish jotting down all the fresh ingredients you will need, checking the cupboard to check that all the herbs you may use are in date, even down to the wine you will be serving with the food, and anything non-alcoholic for those who don't drink.

On the day of the dinner party, make sure to be up early for anything that you have to go and get that you forgot on the list, or fresh fish, meat, whatever the menu is. Check off items off your list as you get them.

It's a good idea to have everything involving the menu written down separate on a list, making it easier to keep track of things. If a starter can be made and kept in the freezer till about half an hour before the meal, then that is one course less to worry about, and the same goes for the dessert.

Everything that can be prepared in advance leaves it a lot less stressful for the host. Once all this has been taken care of, the table checked, the host showered and dressed, you can sit back calmly and wait for the guests to arrive.

One last tip; leave a new list in the kitchen pinned up and easy to read, when collecting the starters, to have a quick glance at the list to see what may need pulling out of the freezer, or putting into the oven, and the party should flow nicely.