Zenster, thank you!
You’re brilliant.
Ooohh! One for me, please. Something that would be described as an aquired taste!
Zenster, that was spot on!
In fact, I’ve been experimenting with War Won Ton lately using prepared won tons from the local oriental market.
The last time I tried making my own was a disaster.
Thank you my friend.
This is better than I thought. I figured you were just going off of names, and I figured I’d get Toast Points named after me, or something similarly lame.
If you ain’t tuckered out yet, well, I submit…
Thanks for the email. A single character misplacement resulted in the nonfunctional link screech. Believe it or not, when I fixed it the link still pointed to the ribs recipe above yours. I had to extract another pointing formula from my link tutorial thread in ATMB to get this to work.
I’m so glad to hear that you are interested in trying this soup. It is a true comfort food for me and one of my all time favorite recipes. I cheerfully stole it from Mario’s La Fiesta Mexican Restaurant, a place I have been going to for my entire life.
For you screech, my art-appreciating raptor, I give you the first recipe I posted specifically for the Ultimate Recipe Thread. We’ll put a bird from the coop in the kettle for the most perfect flu, cold or hangover cure I know;
[li]** Sopa De Arroz Con Pollo**[/li]Chicken and Rice Soup
[sup]Submitted by Zenster[/sup]
[sup]PS: SWOOP DOWN ON THIS THE NEXT TIME YOUR WINGS FEEL CLIPPED.*
[sub]This post does no justice to your profile[/sub]
Zine, you be sure to IM me when you try the recipe. I’ll be happy to walk through it with you.
The secrets that took me longest to discover were:[sub][ul][li]Use a small amount of sugar for balance[/li][li]Use shrimp paste for complex flavor[/li]Use egg to bind the mixture[/ul][/sub]
Here’s a recipe that is so down home it will start your heart racin’ real quick, chikki. Rev up your friends and watch them plow through this in a New York minute.
Racinchikki’s Tuna on Toast
Microwave Adapted Recipe
Preparation time: 30 Minutes
Serves: 4 People
Ingredients:
2 6 oz Cans of oil packed tuna*
1 10 ¾ Can Campbell’s cream of mushroom soup
1 15 ¼ Can of mixed vegetables**
½ Cup Cream or 1 cup of milk or half and half
1 Tbs Butter
1 Tbs White flour
Dash of garlic powder
Dash of onion powder
Dash of white pepper
Dash of Crystal® hot sauce
8 Slices of toasted bread
- White albacore works best
** Peas, carrots and pearl onions are the best
Preparation:
In a medium size sauce pan make a roux by lightly cooking the butter and flour together until it forms a runny paste. While the roux cooks, open the cans of tuna and drain them into a small bowl. Open the can of vegetables and drain them into a measuring cup.
Allow the roux to cool completely and proceed to add a very small amount of the milk or cream until you have formed a thin gravy. Into this mixture add the mushroom soup with the rest of the milk or cream and begin to warm over low heat. Add the seasonings and stir until creamy. Once the soup is heated through add the drained vegetables. When the entire dish is completely hot adjust the thickness of the soup by adding a small amount of the juice from the vegetables. For a stronger flavor, add some of the tuna brine* (not the oil) to the soup as well. Once all of the flavors and textures are acceptable, then add the drained tuna. Avoid stirring the pot too much at this point. You will break up the tuna and serve a fish mush to those at the table. Toast the bread lightly and top with the tuna and soup mixture.
- The oil from the tuna will settle and leave some liquid on the bottom of it. This is the tuna brine and it will add a nice fish note to the soup.
Note: Here are the adaptations for a microwave kitchen:[list=A]Microwave Notes
[li]Make the roux by melting the butter until it begins to foam. Add the flour and mix completely into a thin paste. Continue to pulse on high until the entire mixture bubbles again. Allow the roux to rest for 10-15 minutes before using it.[/li]
[li]While resting the roux make rice if you are unable to toast the bread for this recipe.[/li]
A few tips on cooking rice;[ul]
[li]ALWAYS wash your rice. Put the desired amount in a sieve and hang the sieve in a large bowl. Fill the bowl with fresh cold water until the rice is submerged. Agitate the strainer and shake the rice to move it around. Lift the strainer out of the bowl and you will see that cloudy water drains from the rice. Do this a few times and then replace the water in the bowl. Shake the strainer a few more times and then let the rice soak for five minutes. Repeat this one or two more times until the water drains clear off of the rice.[/li][sup] [/sup]
(The milling process opens up the surface of the rice kernels, it also creates a quantity of rice powder. All of this needs to be removed prior to cooking.)
[sup] [/sup]
[li]Start with fresh cold water in the cooking container. Use a little less than twice the amount of water as rice to be cooked.[/li][sup] [/sup]
[li]Add a small amount of salt and cover the cooking container while heating it on high.[/li][sup] [/sup]
[li]Rinse and drain the rice a final time before cooking it. The water should run completely clear when rinsing it.[/li][sup] [/sup]
[li]When the water comes to a boil add the rice and stir to prevent sticking.[/li][sup] [/sup]
[li]Cover and bring to a boil again (~2-3 minutes).[/li][sup] [/sup]
[li]Once the rice comes to a boil again, stir once more and cover loosely. Reduce the setting to low for 8-10 minutes.[/li][sup] [/sup]
[li]Avoid uncovering the container more than a few times when you stir it. Remove the rice and keep covered for the next 10 minutes while preparing other dishes.[/li][sup] [/sup]
[li]The standard formula for unwashed rice is; twice as much water as rice, cook for twenty minutes in salted water.[/li][sup] [/sup]
Because the rice has absorbed some water in the washing process, reduce the ratio of water to rice to 1.75 to 1 instead of 2 to 1. I use the method recommended by Alice Waters. Cook the rice for twelve minutes and then turn off the heat and let it continue to cook for another eight. Check for when the water has been totally absorbed and test for doneness. It will take a few time to get the balance of factors right, but you will eventually have no problem in cooking fluffy perfect rice every time.[/ul]
[li]Stir the dairy into the cooled roux a little bit at a time until you have a medium thin gravy. Add the spices and mix completely. You may wish to make a paste of the spices with a little liquid to avoid spice lumps in the gravy.[/li]
[li]Add the can of mushroom soup do not add any water. Bring to a low simmer on a medium setting for a few minutes. Stir periodically to ensure good mixing.[/li]
[li]Drain the mixed vegetables and reserve the bring from them. Drain the tuna and save its brine separately as well.[/li]
[li]Add the vegetables to the gravy and stir gently to avoid breaking them up too much.[/li]
[li]Taste the gravy for salt and consistency. If needed, thin the gravy with a combination of the vegetable and tuna brines. Use twice as much vegetable liquid than tuna brine.[/li]
[li]Check the rice, reheat if needed. Toast bread at this point if you are using it.[/li]
[li]Add the tuna to the gravy and stir gently to avoid breaking it up too much. This is very important unless you are using white albacore tuna.[/li]
[li]Serve over buttered rice or toast.[/list=A][/li]
Serve immediately with a green salad and fresh fruit for dessert.
(I posted this directly into the thread so that you can print it out in one text field.)
[sup]PS: YOU’LL GET THE CHECKERED FLAG WHEN THIS CROSSES THE TABLE![/sup]
Well, I would like a recipe named after me, but judging at the rate Fairy Princess Kitty is dishing out titles, I’m not holding my breath.
Once you acquire a taste for these classic Island pu-pus you’ll be the one who needs help. You’ll be glad to get Spam like this;
[li]Maui Power Bars[/li]Spam Musubi
[sup]Submitted by pugluvr[/sup]
[sup]PS: THIS RECIPE CANNOT SPELL ANYTHING BUT ALOHA![/sup]
You’ll be the toast of the town with the points you earn for these delicate morsels. No one can be crabby when they get a taste of this Maryland delight;
[li]Crab Cakes[/li]Seafood Patties
[sup]Submitted by Zenster[/sup]
[sup]PS: YOUR GUESTS WILL HAVE A BURR UNDER THEIR SADDLES FOR SECONDS OF THESE![/sup]
Me, as well? Though there’s not enough of me to have a personality on this board- yet.
The people at the Taj (just down the street) know me by name…I love cooking, but I just can’t make korma the way they do…or naan…or dal…or paneer…or masala. Please, excuse me; I’m having a flashback right now :)- I need to go off and drool.
Junk all of your notions about what you’ve learned. Try this 24 carat recipe for a delicious dish;
[li]Glazed Baby Carrots[/li]Brown Sugar and Maple Glazed Carrots
[sup]Submitted by Zenster[/sup]
[sup]PS: THE GREEN MOUNTAINS WILL MARCH TO YOUR DOOR FOR A TASTE OF THIS![/sup]
You’ll lose your head when you get a dosa this. Curry favor with your guests and dish this out;
[li]Braised Cauliflower[/li]Indian Spiced Cauliflower
[sup]Submitted by Tansu[/sup]
[sup]PS: SERVE THIS AND PLAY THE ROLE OF A GREAT COOK![/sup]