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Ethnic


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CURRIED NOODLE PATTIES
Smash and spread the curry paste around the bottom of a medium bowl. Add one of the eggs and stir until the curry paste is well incorporated. Whisk in the rest of the eggs. Stir in the tofu, cilantro, green onions, and salt. Add the noodles. I've found it is easiest to work the egg evenly through the noodles if you use your hands and you don't get any noodle breakage.

Heat a well-seasoned skillet over medium heat. Place 1/3 cup of the noodle mixture into egg rings or handle-less, metal biscuit cutters and cook in batches for 3-5 minutes on each side, until golden. If the little bits of tofu and onions are escaping the noodles in the mixing bowl, just toss them into the egg ring on top of the noodles, those will end up on the bottom of the patty - nice and golden. To serve, season with salt and garnish with a sprinkling of green onion, cilantro, and peanuts.|
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Tropical Asian Curry Paste
(Show # MT-1A15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai ----- ----------
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Spicy Salmon Tartar with Asian Pears 2 Vinegar Syrup
~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai ----- ----------
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Southeast Asian Style Turkey Burgers with Pickled Cucumbers
side, or until just cooked through. Transfer burgers to buns and top with drained cucumbers. Yield: 4 servings Recipe by: COOKING LIVE SHOW #CL9169 ----- ----------
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Roast Scallops, Carrot Juices And Stir-Fried Asian Greens
Heat the oils in a wok, add garlic, chilli, ginger and spring onions and stir for 1 minute. Add blanched pak choi and remaining ingredients and cook for 3 minutes. Presentation: Place four mini piles of pak choi around plate. Place half a scallop on each pile and top with crispy julienne of ginger, pour on carrot juices. ----- ----------
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Roast Kudu Fillet with Boerewors Stuffing - South Africa
For the pinotage sauce, sweat off the finely diced shallots and add the red wine (pinotage) a little at a time allowing it to reduce by at least two thirds. Add the demi to the wine slowly until a thickish, dark consistency is achieved. Check taste and serve. ----- ----------
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Red Wine Risotto with Radicchio And Asiago
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-21-1998 Recipe by: Mario Batali ----- ----------
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Quick And Easy Asian Style Veggies
Serve over rice or baked potatoes or soba noodles. Posted to fatfree digest by "Jan Gordon" on Sep 9, 1999, ----- ----------
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Old European Casserole
casserole for 45 minutes or until bubbly. By Norma Brandel Gibbs from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth Posted to MM-Recipes Digest V4 #6 by Best Image on Feb 06, 1999, ----- ----------
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