Green Onion Pancakes recipes

Results: 107451 - 107457 of 107457
Ingredients (19) Eye: <B>For spice paste</B> 11/2 teaspoons blacan (shrimp paste) 2 thick or 3 thin stalks fresh lemongrass 11/2 tablespoons chopped... ( more )
- <B>For spice paste</B>
- 11/2 teaspoons blacan (shrimp paste)
- 2 thick or 3 thin stalks fresh lemongrass
- 11/2 tablespoons chopped peeled fresh or frozen <A HREF="/cooking/how_to/food_dictionary/entry?id=2663">galangal</A>
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon chopped peeled fresh or frozen turmeric or 1 teaspoon turmeric powder
- 1 medium onion, chopped
- 6 fresh hot red chiles (such as Thai or serrano), seeded if desired and chopped
- 2 garlic cloves, chopped
- 5 candlenuts (do not eat raw) or macadamia nuts, chopped
- 2 tablespoons water6 fried bean-curd puffs
- 2 chicken breast halves with skin and bones
- 31/2 cups chicken stock (preferably homemade)
- 6 oz fresh bean sprouts (21/2 cups), threadlike tails discarded
- 1/2 cup olive or vegetable oil
- 14-oz can well-shaken unsweetened coconut milk
- 1 tablespoon sugar
- 1/2 lb medium shrimp, shelled and deveined
- 1 lb fresh round (not flat) rice noodles or wheat noodles or 1/2 lb dried egg noodles Garnish: fresh cilantro sprigs
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(Tony Tan's Laksa Lemak) ( more )

Make spice paste: Preheat oven to 300&deg;F. Wrap blacan tightly in a piece of foil and roas... ( more )

Servs: 4

Ingredients (22) Eye: three 2- to 2 1/2-pound pheasants* (preferably hens, which come with feet attached)<B>For spice rub:</B> 1 tablespoon whole jun... ( more )
- three 2- to 2 1/2-pound pheasants* (preferably hens, which come with feet attached)<B>For spice rub:</B>
- 1 tablespoon whole juniper berries
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme1 ounce dried porcini mushrooms**
- 1 cup hot water
- 1 tablespoon olive oil
- 3 large shallots, chopped fine
- 3 garlic cloves, minced
- 1/2 pound fresh shiitake mushrooms, stems discarded and caps quartered
- 1/2 pound white mushrooms, sliced
- 3/4 cup gin
- 3/4 cup dry white wine
- about 6 cups <a href="/recipes/recipe_views/views/13432">pheasant stock</a>
- 3 celery ribs, cut diagonally into 1/2-inch-thick slices
- 3/4 pound turnips (about 4 medium), peeled and cut diagonally into 1/2-inch-thick slices
- 10 ounces pearl onions, blanched in boiling water 3 minutes and peeled
- 3/4 pound baby carrots (about 3 cups)
- 4 tablespoons cornstarch stirred together with 1/4 cup cold water
- 2 puff pastry sheets (from one 171/4-ounce package frozen puff pastry sheets), thawed, unfolded, and chilled in one layer on a tray
- an egg wash made by beating 1 large egg with 1 tablespoon water*available at some butcher shops
- **available at specialty foods shops and some supermarkets
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When making the following dish, start one or two days ahead to allow time for marinating the... ( more )

With a sharp knife cut off legs, including thigh portion, of 1 pheasant and cut legs into dr... ( more )

Servs: 6

Ingredients (26) Eye: <B>Marinade: </b> 1/2 cup dry red wine 1/4 cup good-quality port (preferably not too sweet) 1/4 cup olive oil 2 tablespoons bal... ( more )
- <B>Marinade: </b>
- 1/2 cup dry red wine
- 1/4 cup good-quality port (preferably not too sweet)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 2 tablespoons low-salt soy sauce
- 2 bay leaves
- 1 teaspoon cracked black pepper
- 2 cloves garlic, crushed
- several sprigs of fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon juniper berries
- 8 quail, preferably fresh, with breast and backbones removed
- 2 tablespoons olive oil<B>Port Sauce:</b>
- 2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three)
- 2 carrots, roughly chopped (about 1/2 cup)
- 1 onion, diced (about 1/2 cup)
- 3 ribs celery, roughly chopped (about 3/4 cup)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 clove garlic, crushed with the flat of a knife blade
- 3 quarts water
- 1/2 cup veal stock or beef broth
- 1 cup good quality port <B>Final Enrichment:</b>
- 2 tablespoons good-quality port
- 2 tablespoons unsalted butter
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( more )

Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quai... ( more )

Servs: 4

Ingredients (66) Eye: THEM STACKED THINGS (Sonora style chicken enchiladas) Turn on broiler 6 large skinless chicken breasts (4 1/2 lbs.) 1 tbs. La... ( more )
- THEM STACKED THINGS (Sonora style chicken enchiladas)
- Turn on broiler
- 6 large skinless chicken breasts (4 1/2 lbs.)
- 1 tbs. Lawreys season & rub chicken & poultry
- 1/3 cup extra virgin olive oil
- ½ tbs. chopped garlic
- ½ tbs. paprika
- 1 tbs. New Mexico chili pepper (smart & final)
- 1 tbs salt
- pepper to taste
- place above in plastic bag, seal and move or squish till all ingredients distributed all around the chicken and place on broiler pan into broiler for 10 minutes each side remove to cool.. When cooled, slice breasts length wise in half.
- 6 zucchini @ 6? long and slice into lengthwise strips 3 each piece about
- place into plastic bag
- 13 large button mushrooms sliced into thirds also
- 6 oz.?s portabello mushrooms already sliced
- and place mushrooms into bag with zucchini
- 1 ½ tbs. chopped garlic
- ½ cup extra virgin olive oil
- salt and pepper to taste
- into bag with zucchini and mushrooms and seal and move around till all ingredients are distributed all around them evenly.
- Place on same broiling pan chicken was on and broil them for 10 minutes, stir and then cook for10 minutes more. Remove mushrooms and leave zucchini for 10 more minutes and then remove to cool. Turn oven to 300 degrees.
- 24 oz. fresh salsa (mild)
- large pan (10 qt.)
- pour salsa in pan
- put below ingredients into same pan with salsa
- 1 large bundle cilantro/ roughly chopped
- 1 large bundle Italian parsley / roughly chopped
- 1 28 oz. diced peeled tomatoes
- 1 29 oz. tomato sauce
- 1 28 oz. enchilada (red) sauce mild
- 1/3 cup New Mexico chili pepper
- 1 tbs. paprika
- 1 tbs. crushed garlic
- 1 tbs. ancho chile pepper
- 2 3.8 oz. can sliced ripe black olives drained
- 1 large red onion roughly chopped
- 2 tbs. salt
- 1 tsp. pepper
- 6 squirts Louisiana hot sauce
- all juice from one large lemon
- stir and mix all ingredients well and taste for possible addition seasoning of salt and pepper.
- 32 count corn tortilla?s
- 32 oz. finely shredded Mexican 4 cheese blend
- 32 oz. ricotta cheese
- 32 oz. Asiago cheese
- large flat roasting type pan approx 15 ½? x 13? x 2 ¾? deep at least?..
- ladle about 2 large soup ladles of the sauce into bottom of the pan and spread around.
- Cover the bottom of the pan with 9 of the corn tortilla?s.
- Spread 3 ladles of the sauce on top of the tortillas and spread evenly.
- Place all of the pieces of the chicken breasts across evenly in the pan.
- Spread about a 3rd of the Mexican 4 cheese mix on top of sauce
- Ladle 3 more spoons of the sauce on top.
- Spread 9 more tortilla?s across covering the top.
- Spread 3 more spoons of sauce on top.
- Evenly distribute zucchini & mushrooms on top.
- Cover with about another 3rd of the Mexican 4 cheese mix
- Dap about ½ of the Ricotta cheese evenly on top.
- Put another layer of the corn tortilla?s (last of them) and press down on mixture in pan.
- Spread out the last of the sauce on top evenly.
- Spread or drop the rest of the Ricotta cheese mixture evenly.
- Finish off the last of the Mexican 4 cheese mix on top also.
- And put the pan into the oven for about 20 minutes.
- Pull out then dap or drop the Asiago cheese around the top and raise oven to 300 degrees.
- Put pan back into oven for about 20 minutes more pull out and cut with scissors 1 pkg of
- Chives across the top and put back into the oven for about 10 more minutes or until cheeses on top start to brown and bubble.
- This will serve a very large dinner party and or at least 30 people at work, which I do all the time for pot lucks?It also freezes really well, and you can divide it up and keep in freezer for several meals later on, that will be quick and wonderful
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( more )

THEM STACKED THINGS (Sonora style chicken enchiladas)Turn on broiler6 large skinless chicke... ( more )

Ingredients (28) Eye: <font size="2"><p>EGGPLANT <p>2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices <p>1/2 c... ( more )
- <font size="2"><p>EGGPLANT
- <p>2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
- <p>1/2 cup extra-virgin olive oil
- <p>Kosher salt and freshly ground black pepper
- <p>MEAT SAUCE
- <p>2 tablespoons extra-virgin olive oil
- <p>1/2 medium yellow onion, chopped
- <p>3 cloves garlic, minced
- <p>1 pound ground beef
- <p>1/2 teaspoon dried oregano
- <p>1/8 teaspoon ground allspice
- <p>Pinch of ground cloves
- <p>1 cinnamon stick, broken in half
- <p>1/2 teaspoon kosher salt, plus to taste
- <p>Freshly ground pepper
- <p>1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
- <p>1 bay leaf
- <p>CUSTARD SAUCE
- <p>5 tablespoons unsalted butter
- <p>6 tablespoons all-purpose flour
- <p>3 cups whole milk, room temperature
- <p>1 1/2 teaspoons kosher salt
- <p>Pinch of ground nutmeg
- <p>1 large egg
- <p>2 large egg yolks
- <p>1/2 cup dried breadcrumbs
- <p>3 tablespoons Pecorino Romano (I used freshly grated Parmesan)
- </font>
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This makes a great appetizer or an excellent side dish. ( more )

Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both side... ( more )

Ingredients (36) Eye: <B>For the almond sugar:</B> 1/2 cup blanched whole almonds, toasted and cooled 3 tablespoons granulated sugar 1 teaspoon cinna... ( more )
- <B>For the almond sugar:</B>
- 1/2 cup blanched whole almonds, toasted and cooled
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- <B>For the filling:</B>
- 1/4 teaspoon saffron threads, crumbled
- 2 tablespoons hot water
- 1 medium onion, chopped (about 1 1/4 cups)
- 2 garlic cloves, cut into thin strips
- 1 1/2 sticks (3/4 cup) unsalted butter
- 3/4 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
- 1 1/2 cups low-salt chicken broth
- 3 large eggs, beaten lightly
- 1/4 cup plus 2 tablespoons chopped fresh parsley leaves
- 3 tablespoons chopped fresh coriander
- 1 1/2 tablespoons fresh lemon juice, or to taste
- 18 sheets (about 1 1/2 packages) <I>phyllo</I> (preferably Number 4 ultra-thin)
- confectioners' sugar and cinnamon for sprinkling
- 2 teaspoons ras el hanout
- <B>For the ras el hanout: (moroccan spice blend) </B>
- 1/2 teaspoon aniseed
- 1 teaspoon fennel seeds
- 8 whole allspice berries
- seeds from 8 cardamom pods
- 8 whole cloves
- 15 whole black peppercorns
- 1 stick cinnamon, broken in half
- 1 tablespoon sesame seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon cuminseed
- a pinch dried red pepper flakes
- a pinch ground mace
- 1 tablespoon ground ginger
- 1 teaspoon freshly ground nutmeg
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The traditional b'stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin p... ( more )

To make the almond sugar: In a food processor grind fine almonds, granulated sugar, and cin... ( more )

Servs: 9

Ingredients (10) Eye: <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Guilano Hazan <p /></span> <... ( more )
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Guilano Hazan <p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 ? lbs. eggplant<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 red bell pepper<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1/3 English cucumber<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? small red onion<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">? small clove garlic <p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">3 Tbsp. extra virgin olive oil<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">2 Tbsp. fresh lemon juice<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Salt<p /></span>
- <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Freshly ground black pepper<p /></span>
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Ever wondered how to roast an eggplant.&nbsp; This goes well with Pita Bread, or just as a s... ( more )

To roast the eggplants, preheat a charcoal or gas grill or a broiler.&nbsp; Alternatingly, y... ( more )

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