Monday, May 31, 2004
Broccoli in Oyster Sauce
3 md Broccoli stalks; fresh
3 tb Peanut oil
1/2 ts Salt
6 tb Oyster sauce
1 ts Sugar
1 ts Tapioca starch
1/4 c Water
Sesame seed oil (Drops)
1 ts Soy sauce; Light
Wash broccoli and drain in a sieve. Cut the tops into flowerets. Make stalks into match sticks about 3 inches in length.
In a heated wok, add peanut oil until smoke starts to rise, put in broccoli, salt. Stir and mix well.
Put in 2 tablespoons of water, cover with a lid. Cook on high heat for 3-4 minutes until steam escapes from the edge of lid. Remove and drain with a sieve before putting on plate.
Use a saucepan to boil up solution of oyster sauce, tapiocas starch, water, sesame seed oil and light soy sauce. When done, apply over broccoli.
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3 md Broccoli stalks; fresh
3 tb Peanut oil
1/2 ts Salt
6 tb Oyster sauce
1 ts Sugar
1 ts Tapioca starch
1/4 c Water
Sesame seed oil (Drops)
1 ts Soy sauce; Light
Wash broccoli and drain in a sieve. Cut the tops into flowerets. Make stalks into match sticks about 3 inches in length.
In a heated wok, add peanut oil until smoke starts to rise, put in broccoli, salt. Stir and mix well.
Put in 2 tablespoons of water, cover with a lid. Cook on high heat for 3-4 minutes until steam escapes from the edge of lid. Remove and drain with a sieve before putting on plate.
Use a saucepan to boil up solution of oyster sauce, tapiocas starch, water, sesame seed oil and light soy sauce. When done, apply over broccoli.
Monday, May 17, 2004
Quick Chocolate Banana Cream Pie
Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: 30-Minute Roadside Classics
Recipe Summary
Prep Time: 10 minutes Cook Time: 12 minutes
Yield: 8 slices
1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar
Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until
golden. Remove from oven and let cool.
Line the baked and cooled pie shell with a layer of chocolate pudding, half
of the prepared amount. Add a layer of bananas. Top with remaining prepared
instant chocolate pudding and remaining bananas. Cover the top with a giant
swirl of whip cream from the spray can, starting at the center and working
out. Shave a chocolate bar with a vegetable peeler and top pie with
shavings. Serve immediately.
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Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: 30-Minute Roadside Classics
Recipe Summary
Prep Time: 10 minutes Cook Time: 12 minutes
Yield: 8 slices
1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar
Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until
golden. Remove from oven and let cool.
Line the baked and cooled pie shell with a layer of chocolate pudding, half
of the prepared amount. Add a layer of bananas. Top with remaining prepared
instant chocolate pudding and remaining bananas. Cover the top with a giant
swirl of whip cream from the spray can, starting at the center and working
out. Shave a chocolate bar with a vegetable peeler and top pie with
shavings. Serve immediately.
Monday, May 03, 2004
Hampton Plantation Shrimp Pilau
Charleston Receipts
The Junior League of Charleston, South Carolina
4 slices bacon
1 cup rice (raw)
3 tablespoons butter
1/2 cup celery , cut small
2 cups shrimp (cleaned)
2 tablespoons chopped bell pepper
salt and pepper to taste
1 teaspoon Worcestershire
1 tablespoon flour
water for rice (about 1 3/4 cup or package directions)
Fry bacon until crisp. Save to use later. Add bacon grease to water in which you cook rice; [cook rice according to package directions]. In another pot, melt butter, add celery and bell pepper. Cook a few minutes; add shrimp which have been sprinkled with Worcestershire sauce and dredged with flour. Stir and simmer until flour is cooked. Season with salt and pepper. Now add cooked rice and mix until rice is "all butter" and "shrimpy." You may want to add more butter. Into this stir the crisp bacon, crumbled. Serve hot.
Serves 6.
Mrs. Paul Seabrook (Harriott Horry Rutledge)
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Charleston Receipts
The Junior League of Charleston, South Carolina
4 slices bacon
1 cup rice (raw)
3 tablespoons butter
1/2 cup celery , cut small
2 cups shrimp (cleaned)
2 tablespoons chopped bell pepper
salt and pepper to taste
1 teaspoon Worcestershire
1 tablespoon flour
water for rice (about 1 3/4 cup or package directions)
Fry bacon until crisp. Save to use later. Add bacon grease to water in which you cook rice; [cook rice according to package directions]. In another pot, melt butter, add celery and bell pepper. Cook a few minutes; add shrimp which have been sprinkled with Worcestershire sauce and dredged with flour. Stir and simmer until flour is cooked. Season with salt and pepper. Now add cooked rice and mix until rice is "all butter" and "shrimpy." You may want to add more butter. Into this stir the crisp bacon, crumbled. Serve hot.
Serves 6.
Mrs. Paul Seabrook (Harriott Horry Rutledge)
