Originally posted by moveitgudtRefried rice:
In a hot frying pan saute frozen spinach in olive oil. Add water and hot sauce and when very hot add left over brown or white rice. When very hot again, add a couple of raw eggs. Stir often until all is cooked together, soft and mushy. Serve as hot dip with chips, salsa and sour cream. Yum.
HOT CHICKEN SALAD
4 C boned chicken or turkey (leftovers) cut into small pieces
1 small jar pimentoes
1 small can water chestnuts
2/3 C slivered almonds
2 C finely sliced celery
1 T minced onion
1 T lemon juice
1 1/2 C salad dressing (not miracle whip)
Combine all ingredients in a large casserole.
Top with 1 C dry parmesan cheese and 1 1/2 C lighty crushed corn flakes.
Bake at 400 degrees for 25 minutes. Allow to cool five minutes before serving.
I have used this for special occasions for over 30 years. But made it just two days ago for hubby and myself. It wins raves for even a fussy eter like Clarence!
Ingredients included.
I've just been reading : http://www.asiatour.com/thailand/e-02trav/et-tr153.htm
Monosoduim Glutomate.
The extensive use of monosodium glutamate, known in the West as meat tenderizer, can be criticized in Thai cuisine as it has been suspected of causing side effects. Monosodium glutamate is not a spice in itself as it is basically tasteless. However, it does contribute to blend and enhance flavors. In Thai street kitchens it is not unusual to see a teaspoon full of monosodium glutamate added to just one bowl of soup.
To what extent monosodium glutamate is harmful to health has been a worldwide debate over the years. The fact is that anywhere in Asia, it is used to blend tastes, not just in Thailand. And it's also a fact that noticeable effects are hard to establish, at least as long as it is not consumed in immense amounts. Used in overdoses, monosodium glutamate is alleged to cause problems of disorientation.
Derek Davies of the Far Eastern Economic Review joined the debate with the following contribution, printed in his column Traveller's Tales of the FEER of July 11, 1991: "Almost every day, the 'findings' cancel themselves out. Frying is bad, of course, but so - according to one of the most recent myriad alarmist 'results' of tests - is roasting or barbecuing (they could be cancer-friendly, experiments on laboratory animals had 'indicated'😉. Flavor is out, so one should eat one's food raw, poached, steamed or stewed. Monosodium glutamate enhances flavor, so it must be bad, despite the fact that MSG had only had deleterious effects on rats which had been filled to the gills with the stuff for weeks on end."
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So it is not noted, or recorded anywhere, of masses of Thais or Chinese or Malay or Eastern Asians having any side effects of using Monosodium Glutomate extensively.
Therefore, in oposition to modern western beliefs, feel free to add it to your dishes, as it does really enhance flavours!
Potato Dumplings in Soup
1 cup leftover mashed potato
1 egg
grated parmesan cheese, to taste
sea salt, to taste
fresh ground black pepper, to taste
1 clove garlic, finely minced
1 small onion, finely chopped
fresh parsley, finely chopped, to taste ( or dried parsley, to taste)
enough italian bread crumbs to keep it all together, a bit doughy like
some dried italian herb, to taste
Mix all ingredients very well. Form into 1/2 inch balls. Drop in to your gently simmering favorite creamed (like chowder), red tomato based soup, beef/pork soup and stew, or clear chicken or fish soup. Cook until firm, and thoroughly hot, about 10 minutes. A real savory dumpling for your otherwise same old, same old soup. Good eating to all!
🙂
Looks yummy! I do love chicken salad. Here is how I like to do chicken. Roast seasoned chicken with vegetables. Legs and wings and half the breast get eaten for dinner, usually. Take skin, and bones off chicken. Separate dark and white meat. Shredd or cut into chunk the chicken meat as appropriate for recipes. Could be tacos, enchiladas, and salads. Yum! Use the bones to make soup. Good eating to all! 🙂
Steamed Asian Buns
I take and prepare, according to package directions, a ready mix flour for Asian Steamed Buns , fill with cooked, savory meat and vegetable filling (ground pork or turkey, cut-up shrimp, potato, carrot, baby corn, mushroom filling, slice of hard boiled egg, some raisins for sweetness , some green pimento stuffed olives. season with soy sauce, hoisin sauce and sesame oil, ground chili pepper and black pepper. Steam away in wok for about 10-15 minutes until all buns are plump, and 'bun' looking. Yumm! Good eating to all!
* You know you crave certain foods. Post away all your creative food cravings and recipes! Post away any creative and yummy food recipes and ideas. Always helpful for anyone who likes yummy, real food. Good eating to all! 🙂