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Dì Isa and mấy chi ơi....

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  • Dì Isa and mấy chi ơi....

    .....
    chỉ Nghé làm crab cake đi...em mua hộp cua ở Cosco, hôm qua nấu bún riêu, hôm nay OX đòi ăn crab cake. Hôm bữa em làm okay, mà sao không giống tiệm? với lại chỉ Nghé làm claim chowder luôn nha ....tối mai em muốn đãi OX 2 món đó ...thanks!

  • #2
    RE: Dì Isa and mấy chi ơi....

    Hello Nghe Ngo,

    Di dùng recipe này :

    SHERRY JOHNS' FAVORITE CRABCAKES
    [ul][*]1lb crabmeat[*]1/4 cup finely chopped green pepper[*]1/4 cup finely chopped onion[*]1/4 cup mayo or, better yet, helmons mayo[*]1 egg[*]1/2 to 3/4 cup bread crumbs[*]1 tbsp. old bay seasoning[*]1/2tsp. dry mustard[*]Dash of Worcestershire sauce [/ul]
    Combine all ingedients in a large bowl (don't get carried away with bread crumbs, just enough to hold cakes together). Make into patties and fry in butter -- for lower fat use cooking spray.
    You should always go to other people funeral because they cannot go to yours!

    Yogi Berra

    Comment


    • #3
      RE: Dì Isa and mấy chi ơi....

      This is one sounds interesting and easy

      TRUE MARYLAND CRAB CAKES


      INGREDIENTS:

      [*]3 tablespoons pancake mix[*]1 tablespoon prepared yellow mustard[*]3 tablespoons mayonnaise, or to taste[*]1 egg, beaten[*]1 tablespoon chopped fresh parsley[*]1 pound cooked crabmeat, flaked[*]3 cups vegetable oil for frying [/ul][/align][/align][hr]


      DIRECTIONS:


      In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
      Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately. [/ol][/align][/align]
      You should always go to other people funeral because they cannot go to yours!

      Yogi Berra

      Comment


      • #4
        RE: Dì Isa and mấy chi ơi....

        Nghe' ngo. o*i
        cu*ng tinh' a^m mu*u gi` ma` ddai~ OX toan` do^` bien? khong vay.

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        • #5
          RE: Dì Isa and mấy chi ơi....

          Vermicelli,

          Hello Bún , cũng chay qua đây sao????
          You should always go to other people funeral because they cannot go to yours!

          Yogi Berra

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          • #6
            RE: Dì Isa and mấy chi ơi....

            hello chị Isa..

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            • #7
              RE: Dì Isa and mấy chi ơi....

              Thanks Dì Isa. Nghé đợi có recipe của claim chownder rồi mới ra tay, tại muốn làm 2 món Mỹ a*n luôn Dì biết thì cho NGhé luôn nha..
              thanks Dì
              Chị Bún: plan bể rồi

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              • #8
                RE: Dì Isa and mấy chi ơi....

                NN: TM đi lượm về cho trâu con nè www.allrecipes.com)

                Classic Clam Chowder
                Provided by: USA WEEKEND columnist Pam Anderson[/align][/align]

                INGREDIENTS:

                [*]2 slices thick-cut bacon, cut into small dice[*]1 large onion, cut into medium dice[*]1/2 teaspoon dried thyme leaves[*]2 bay leaves[*]1 1/2 cups leftover mashed potatoes[*]2 (8 ounce) bottles clam juice[*]4 (6.5 ounce) cans minced clams (clams and juice separated)[*]1 cup water[*]9 new potatoes, cut into 1/2 -inch cubes[*]1/2 cup heavy cream[*]2 tablespoons minced fresh parsley[*]Salt and pepper, to taste [/ul][/align][/align][hr]


                DIRECTIONS:


                In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
                Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
                Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
                Heat through and serve, garnishing each bowl with reserved bacon. [/ol]

                [/align][/align][/align][/align]

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