Recipes Included On This Page Kaeng Ka-ri Kung (Curried Prawns) Kidney Bean Casserole King Crab Legs Marinated In Rum Kumquats Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kaeng Ka-ri Kung (Curried Prawns) Recipe By : The Elegant Taste of Thailand, Cha Am Cuisine Serving Size : 4 Preparation Time :0:00 Categories : Seafood Thai Main Dishes Shrimp Tomatoes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds prawns -- shelled,deveined 2 1/2 cups coconut milk 1 teaspoon yellow curry paste 2 fresh chilies -- seeded,sliced 1/2 cup cherry tomatoes 2 tablespoons fish sauce 1 1/2 tablespoons sugar 1 teaspoon salt Put 3/4 cup coconut milk into a wok or pan, bring to a boil over medium heat, stirring constantly, and boil for 5 minutes. Add the curry paste, stir well, and simmer for 10 minutes. Then add the fish sauce, sugar, salt and remaining coconut milk and simmer for 10 more minutes, stirring regularly. Finally, put in the chilies, tomatoes, and prawns, bring to a boil, and remove from heat. Serve with cucumber relish. Cucumber Relish: 4 cucumbers 4 shallots 1 chili 1/3 cup vinegar 2 tsp sugar 1 tsp salt Wash and peel cucumbers, halve lengthwise, then cut across into thin slices. Cut the shallots and chilies into thin slices. Place the cucumber, shallot, and chili slices in a bowl. Heat the vinegar, sugar, and salt, stirring constantly until sugar has dissolved. When the mixture comes to a boil, remove from heat. After it has cooled, add it to the bowl and garnish with chopped coriander greens. Serves 4. Recipe from The Elegant Taste of Thailand Cha Am Cuisine by Sisamon Kongpan & Pinyo Srisawat ISBN 0-943389-05-4 Posted to FareShare 4/99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kidney Bean Casserole Recipe By : The New York Times Heritage Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Volume 2-4, Apr.'99 Cheese Onions Peppers Tomatoes Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 1 large onion -- finely chopped 2 cloves garlic -- finely chopped 1 green bell pepper -- finely chopped 1 tablespoon flour 1 tablespoon chili powder 2 cups canned Italian plum tomatoes -- drained 2 20 oz. cans cooked kidney beans -- drained 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme 3 tablespoons chopped parsley 1/4 cup shredded Cheddar cheese 1. Preheat the oven to 350 degrees. 2. Heat the butter in a skillet and add the onion, garlic, and green bell pepper. Cook until onion is wilted. Add the flour and chili powder and stir until blended. Stir in the tomatoes and bring to a boil. 3. Add the kidney beans, salt, pepper, thyme, and parsley. Pour the mixture into a 2-quart casserole. Bake 40 minutes. Sprinkle with the cheese and bake 5 minutes longer. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * King Crab Legs Marinated In Rum Recipe By : Blue Point Oyster Company Serving Size : 4 Preparation Time :0:00 Categories : Seafood Crab Main Dishes Spirits Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 frozen King crab legs -- thawed, split in two 1/2 cup Lamb's white rum 1/2 pound unsalted butter -- softened 2 tablespoons parsley -- finely chopped 1 clove garlic -- smashed and chopped 1 shallot -- finely chopped 3 tablespoons breadcrumbs half a lemon -- juice of few drops Tabasco sauce freshly ground pepper Preheat oven to 400 F. Place crab legs in deep dish and pour in rum. Marinate 5 to 6 minutes. Mix butter and remaining ingredients together and set aside. Drain crab legs from marinade and place on ovenproof platter. Spread butter mixture over meat. Place in oven and cook 5 to 6 minutes. Serves 4. Recipe from http://www.bluepointoysterco.com/crabrec.htm Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kumquats Recipe By : Nancy Berkoff 03/31/99(Wed) Serving Size : 1 Preparation Time :0:00 Categories : Fruit Information Citrus Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- kumquats "Kin ku" meaning golden orange became "kumquat" after Robert Fortune, a collector of plants for the London Horticultural Society, Anglicized the Chinese when he brought back kumquat clippings from China to England in 1846. Look also for hybrids: lime quats, lemon quats, orange quats, and calamondin (kumquats crossed with mandarin oranges). Buy kumquats that are bright orange. The peel should be consistent in color, the texture should be quite firm (think lemon firmness) and they should appear glossy. Storage: Kumquats are more perishable than other citrus because of their thin skins. They should keep for about five days at room temperature or about three weeks in the fridge. Cooking with kumquats: If you are putting kumquats, uncooked, into fruit or green salads, wash them (and your hands) and roll them gently between your fingers before adding. This releases some of the kumquat's essential oils and thus releases some of the wonderful somewhat acidic flavor into the menu item. Kumquats can be added to stuffings, rice and couscous, and cake, cookie and muffin batter. Or they can be used as a flavoring agent for sweet-and-sour sauces. The mighty kumquat can be candied, made into jam or marmalade, poached in syrup or preserved in liqueur. Try slicing kumquats (that'll improve your manual dexterity) and adding them to poultry, game, lamb or seafood dishes. Not only will you be adding flavor and color, you'll be adding vitamin C and potassium. SOURCE: Nancy Berkoff is a registered dietitian and chef from the Orange County area. Posted on Fare Share by Pat Hanneman kitpath@earthlink.net 4/99 - - - - - - - - - - - - - - - - - -

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