Oddajemy w panstwa rece ogromna baze super przepisow, zapraszamy do testowania u siebie w domu, niestety sa one w jezyku angielskim ale mysle ze wielu z was ma juz bardzo dobrze przyswojony ten jezyk.

This is a sauce served in many Korean restaurants with scallion pancakes.
But it works equally well for any kind of egg or spring roll, and best of all if you serve the spring rolls on top of some baby lettuce:

3 tablespoons seasoned rice wine vinegar
3 tablespoons light soy sauce
1 clove garlic, mashed
1 teaspoon cayenne pepper, ground

Mix it up.
Dip and drizzle.
It’s spicy! If you want it less so, decrease the amount of cayenne pepper.

3 1/2 c Whole wheat flour

3 c Rolled oats

1/2 c Powdered milk

1/2 c Bacon grease

2

Posted by Olga 3/21/2002 10:49 am

A potato pudding that is tender and airy inside and crispy on the outside.
Serve with sour cream, sautéed onions, or lingonberry preserves.

1/4 pound sliced bacon, diced
2 large onions, finely chopped
3 pounds new potatoes, peeled
1 cup light cream or half-and-half
3 large egg yolks, slightly beaten
Salt and freshly ground black pepper, to taste
2 large egg whites
4 tablespoons (1/2 stick) unsalted butter

Sauté the bacon in a medium-size skillet over medium heat until it renders its fat.
Remove from the skillet and drain on paper towels.

Pour off all but 2 tablespoons of the fat from the skillet.
Add the onions and sauté, stirring occasionally, over medium heat until deeply colored, about 15 minutes.
Remove from the heat and set aside.

Grate the potatoes coarsely by hand or in a food processor using a coarse grating blade.
Wash in several changes of water.
Squeeze the potatoes well in a clean linen or cotton kitchen towel to remove as much liquid as possible.
Rinse and squeeze again.

In a large bowl, thoroughly combine the potatoes, sautéed onions, bacon, cream, and egg yolks.
Season generously with salt and freshly ground black pepper.

Preheat the oven to 375 degrees F.

Beat the egg whites until stiff.
Gently fold into the potato mixture, using a rubber spatula.
Carefully transfer the mixture to a well-buttered round 10-inch baking dish or heavy oven proof skillet.
Dot the top with butter.

Bake until the top is browned and crispy and potatoes are tender, 45 minutes to 1 hour.

Serves 6 to 8.

1 cn Campbell’s Golden Corn Soup

1/4 c Celery, finely chopped

1/4 c Onion, finely chopped

1/2 ts Paprika

1 1/2 c Corn bread stuffing

4 Pork chops, boneless 3/4″

Thick 1 tb Packed brown sugar

1 ts Spicy brown mustard

1>.
Combine soup, celery, onion, paprika and stuffing.
In 9″ greased pie

plate, spoon stuffing mixture.
Arrange chops over stuffing mixture; press lightly into stuffing.
2>.
Combine sugar and mustard; spread evenly over chops.
3>.
Bake at 400 deg.F.
30 minutes or until chops are fork tender.

A delicious recipe for Vodka “7″, with vodka, limes, lemon-lime soda and lime.

Ingredients

2 oz vodka
juice of 1/2 limes
lemon-lime soda
1 lime wedge

Method

Pour vodka and lime juice over ice cubes in a collins glass.
Drop the lime wedge in and fill with lemon-lime soda.
Stir well, and serve.

Serve

Collins Glass

Nutrition Info

In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties. Serves 4 as a complete meal.

8 shallots, thinly sliced
2 tablespoons peanut oil
3 cups flaked crabmeat
6 tomatoes, chopped
2 tablespoons fish sauce
1 teaspoon granulated sugar
1 teaspoon sea salt
1 pound rice vermicelli, cooked
1/2 head lettuce, finely shredded (Romaine
is preferable to iceberg)
1 cup mung bean sprouts
2 limes, quartered

Heat a large heavy pan over medium-high heat.
Sauté the shallots in the hot oil until soft.
Add the crabmeat, tomatoes, fish sauce, sugar and salt.
Pour in 5 cups of water.
Bring to a boil, and then simmer for about 30 minutes.

To serve, divide the vermicelli among 4 large individual bowls. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice.

1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey

Peel, seed and slice pumpkin.
Cover with water and simmer until tender.

Place corn kernels in a pie plate and bake at 350 degrees F for 15 minutes.

Add corn to pumpkin.
Add flour, stirring constantly over low heat until mixture thickens.
Add sugar or honey to taste.
Serve hot.

10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard

Be sure potatoes are cold before adding dressing.
Heat sugar, water, vinegar, eggs and mustard in a saucepan.

Mix about 3 tablespoons cornstarch in a little water.
Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly.
Pour over cold potatoes and mix gently.
Refrigerate until serving time.

2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
6 eggs
2 cups milk
2 teaspoons vanilla extract
3 cup mochiko (sweet rice flour)
2 tablespoons baking powder

Preheat oven to 350 degrees F.

Mix sugar and melted butter.
Add eggs and mix until blended with sugar mixture.
Add milk and vanilla.
Mix.
Add sweet rice flour and baking powder.
Mix well.
Pour into a 9 x 13-inch pan and bake for 35 to 45 minutes.