MC042561's profile page
Recipes
Xoi Bap - sticky rice with Hominy and Mung Bean
By MC042561
If you have two steamer trays, you can steam both the rice and mung beans at once
- 1.5 cup glutinous rice (soaked in water overnight and drained)
- 1 32 oz can of white hominy, drained
- 1/2 cup split and deshelled mung beans (soaked in water overnight and drained)
- 1/2 ts salt
- fried shallots
- sugar
- Steamer or Sticky Rice Bamboo steamer
- muslin fabric or cheesecloth
Banh Beo Scallion Oil
By MC042561
Have scallions ready in a small bowl so they may be quickly added to the oil
- 2 scallions, white and green parts, thinly sliced ( 1/2 cup)
- 2 tablespoons canola or other neutral oil
Classic Goulash
By MC042561
In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until...
- Ingredients Edit and Save
- Original recipe makes 8 servingsChange Servings
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 3 cloves garlic, chopped
- 3 cups water
- 2 (15 ounce) cans tomato sauce
- 2 (14.5 ounce) cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons dried Italian herb seasoning
- 3 bay leaves
- 1 tablespoon seasoned salt, or to taste
- 2 cups uncooked elbow macaroni
- Check All Add to Shopping List
Raisin Bread
By MC042561
In a mixing bowl, dissolve yeast in warm water
- GLAZE:
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 2 cups warm milk (110 to 115 degrees F)
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 5 3/4 cups all-purpose flour
- 2 cups raisins
- 1 tablespoon ground cinnamon
- 1/2 cup sugar
- 1 tablespoon water
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
Shrimp Cocktail
By MC042561
Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil ov...
- Court Bouillon:
- 10 cups cold water
- 2 medium carrots, quartered
- 2 stalks celery, quartered
- 1 large onion, quartered
- 1 head garlic, halved
- 1 lemon, halved
- 1/2 bunch parsley
- 5 sprigs fresh thyme
- 2 bay leaves
- Shrimp:
- 1 pound medium or large shrimp, in the shell, rinsed
- 1 tablespoon kosher salt
- Cocktail Sauce, recipe follows
- Lemon wedges
Ultimate Rum Punch
By MC042561
Bring the flavor of the Caribbean to your backyard barbecue with this festive concoction
- Ingredients
- 3/4 cup golden or amber rum
- 1/2 cup coconut rum
- 1/4 cup apricot brandy
- 1 cup pineapple juice
- 3/4 cup orange juice
- 1/4 cup pink grapefruit juice
- Garnish: Limes, sliced
Kapalua Sunrise
By MC042561
Serve this fruit-juice beverage with sparkling wine for a tropical mimosa, perfect any time of day
- Ingredients
- 2 cups lilikoi or passion-fruit juice
- 2 cups guava juice
- 2 cups orange juice
- 1 cup cranberry juice
- 1/2 cup pineapple juice
- 1/2 cup apple juice
Honeydew Mimosa
By MC042561
Use a traditional breakfast fruit as the base for this frosty sipper
- Ingredients
- 1/2 medium honeydew melon (about 4 cups), cubed
- 1 cup crushed ice
- 1 tablespoon sugar
- 1 (750 ml) bottle sparkling wine, chilled
- Garnishes: lime wedges
Vietnamese Baguette (Banh Mi Tay)
By MC042561
Put the yeast in a small bowl and add the 1/2 cup water
- 1 (1/4 ounce) package active dry yeast, Fleishman brand preferred, or fast-rise yeast, SAF brand preferred
- 1/2 plus 1 cup warm water (105-115°F)
- 3 1/2 cups low-protein, unbleached all-purpose flour, Gold Medal or Pillsbury brand preferred, plus extra for shaping the loaves
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
Chicken Tandoori
By MC042561
Wash and Clean the chicken legs and make slits on it and keep it ready
- Chicken legs, 4 nos.
- Yogurt, 3 tablespoon
- Turmeric powder, 1/4 teaspoon
- Chilli powder, 1 teaspoon
- Coriander powder, 2 teaspoon
- Cumin powder, 1/2 teaspoon
- Garam masala, 1 teaspoon
- Ginger garlic paste, 1 tablespoon
- Lemon juice, from half lemon
- Salt as needed
- Orange food color, as needed
- Oil, as needed
- Melted Butter, 2 tablespoon
- Garnish
- Sliced onions
- Sliced lemons
- Cilantro