MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Paste Rice With Condiments
Categories: Thai
Yield: 1 Batch

1 c Cooked rice
1 ts Shrimp paste (kapi)
1 tb Fried garlic in oil
1 tb Glazed pork belly
2 tb Omelette; shredded
1 tb Fried dried shrimps
1 tb Green mango; grated
1 tb Shallots; chopped
1/2 ts Small chillis; chopped
1 Lime wedge
3 sl Cucumber

Grill shrimp paste until fragrant. Then, mix with cooked rice and
fried garlic. Put on a serving dish and arrange all condiments around
the seasoned rice.

Recipe by Patara: Fine Thai Cuisine, 1999

MMMMM
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Paste Rice With Condiments
Categories: Thai
Yield: 1 Batch

Here's my favourite version (less the pasta)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Shrimp & Fresh Vegetable Rice
Categories: Oriental, Seafood, Chilies, Citrus, Vegetables
Yield: 4 servings

12 oz Peeled, deveined medium
- shrimp
2 tb Lime juice
4 ts Soy sauce
1 Jalapeno; seeded, fine
- chopped
1 ts Grated fresh ginger
1 cl Garlic; minced
1 tb Cooking oil
1 lb Asparagus spears; bias
- sliced 1" thick
1 sm Sweet red bell pepper; in
- thin bite-size strips
3 c Hot cooked rice
1/4 c Chopped peanuts

A hint of jalapeno pepper and ginger makes an intriguing
blend of flavors with fresh springtime vegetables and
shrimp in this stir-fry.

Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place
shrimp in a plastic bag set in a bowl. For marinade,
combine lime juice, soy sauce, jalapeno pepper, ginger
and garlic. Pour over shrimp. Seal bag; turn once to
coat. Marinate at room temperature for 15 minutes or
refrigerate up to 2 hours, turning bag occasionally.
Drain shrimp well; reserve marinade.

Heat oil in a wok or large skillet over medium-high heat.
(Add more oil if necessary during cooking.) Cook & stir
shrimp in hot oil 2 to 3 minutes or until shrimp turn
pink. Remove from wok; cover and keep warm. Add asparagus
and pepper strips to wok; cook and stir for 2 to 3 mins
or until crisp-tender.

Add reserved marinade to wok and bring just to boiling.
Stir in cooked rice and chopped peanuts. To serve,
transfer rice mixture to individual bowls or dinner
plates. Spoon shrimp on top.

Makes 4 servings.

NOTES: I used a fresh orange habenero instead of jalapeno
for more heat. Unsalted peanuts are fine. I marinated the
shrimp for five hours. I also used spiced Chinese chile
oil. I placed the shrimp in a Tupperware container with
the snap on lid instead of a plastic bag. I used four
cloves of garlic instead of one.

FROM: Karen Stober; Chile-heads List - 17 May 2001

Uncle Dirty Dave's Archives

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Re: Re: Shrimp Paste Rice
By: Dave Drum to Ben Collver on Sat Feb 01 2025 19:35:00

Here's my favourite version (less the pasta)

Thanks, i'll keep it!
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Ben Collver wrote to Dave Drum <=-

Re: Re: Shrimp Paste Rice
By: Dave Drum to Ben Collver on Sat Feb 01 2025 19:35:00

Here's my favourite version (less the pasta)

Thanks, i'll keep it!

And I see I misread "paste" as "pasta". It's still a good recipe. Here's
one I do WITH shrimp and pasta ....

I'm pretty proud of this one. I was in my sister-in-laes kitchen whilst
she and my brother took one of their fur kids to the vet. So, I thought
"I'll just make supper and feef 'em when they6 get home."

Then I had to write down the recipe or Vicky was not going to let me go
home.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

8 oz Uncooked linguine or
- spaghetti
1 c Broccoli florets
2 tb Butter
1 lb Tail-off cooked shrimp
10 3/4 oz Can cream of mushroom soup;
- undiluted
1/2 c Whole milk or Half & Half
1/2 c Grated Parmesan cheese; plus
- more to sprinkle at table
1/4 ts Pepper

Cook linguine according to package directions. Add
broccoli to cooking water for the last 4 minutes of
cooking time; drain.

In a medium skillet, over med-high heat, melt butter.
Add shrimp and heat, stirring, until shrimp are heated
through. Add soup, milk, cheese, pepper & the linguine
mixture. Heat through, stirring occasionally.

Serve with additional cheese.

Makes 4 servings

Uncle Dirty Dave's Kitchen

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Re: Re: Shrimp Paste Rice
By: Dave Drum to Ben Collver on Mon Feb 03 2025 05:05:00

I'm pretty proud of this one. I was in my sister-in-laes kitchen whilst
she and my brother took one of their fur kids to the vet. So, I thought "I'll just make supper and feef 'em when they6 get home."

Then I had to write down the recipe or Vicky was not going to let me go home.

Title: Shrimp & Broccoli (sort of) Alfredo

Nice going! I already had this recipe in my collection, so i guess you
must have posted it before.

Here's a recipe for Broccoli Walnut Crepes. I've never cooked crepes yet.
A friend of mine is very skilled at it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Walnut Crepes
Categories: Crepes
Yield: 5 Servings

MMMMM---------------------------BATTER--------------------------------
3 Eggs
1 ts Honey
1/8 ts Salt
1 c Unbleached white flour
1/2 c Whole wheat pastry flour
1 3/4 c Milk
2 tb Butter; melted
3 tb Butter; up to 4 tb

MMMMM--------------------------FILLING-------------------------------
2 tb Sunflower oil
1 c Onion (2 sm); chopped
2 ts Basil
2 ts Dried thyme
7 c Broccoli; chopped
1 ts Salt
1/8 ts Black pepper
3/4 c Walnuts; roasted, chopped
1/4 c Fresh parsley;
- finely chopped
10 Crepes
1 1/2 c Cheddar cheese; grated
1 1/2 c Monterey Jack cheese; grated
1 c Sour cream
Roasted walnuts; for garnish

Crepes:

In a medium-sized bowl, whip eggs until light, then add honey, salt,
and flours. Stir in well. Slowly add milk, 1/4 cup at a time. When
well mixed, add melted butter. Allow batter to sit at room
temperature 2 hours if possible. If it sits overnight, refrigerate it
and add a bit more milk to thin the batter. The next day allow to sit
at room temperature for an hour before using.

To cook, preheat a 10" skillet over medium heat. Add 1/2 tb butter and
swirl it around in the pan. Add a bit less than 1/4 cup of batter to
pan, then quickly swirl pan around so that batter covers the bottom
of pan thinly. If too much batter is poured in, try to pour excess
batter back into larger bowl. Cook 1 to 2 minutes, until lightly
golden in color, then flip crepe over with a spatula, cook 1 minute
more, and remove from heat. Add a bit more butter to pan and repeat
process until all batter is used up. Stack cooked crepes on top of
one another and allow to cool. BE sure to use a small amount of
batter or crepes will be too thick.

Filling:

Set a 10" frying panover medium heat. Add oil, then onions, basil, and
thyme. As onions just become translucent and/or begin to brown, adfd
broccoli to mixture. Continue to cook until just tender, mixing
ingredients together. Add 1/2 cup roasted walnuts and parsley. Stir
well. Preheat oven to 375°F.

Lay crepes out on counter. Spread 1/3 cup broccoli mixture down the
center of each crepe. Combine cheeses and top each crepe with about 3
tb cheese. Roll up crepes and set seam side down onto lightly oiled
shallow baking pan. Bake 10 minutes, until cheese is thoroughy
melted. Serve each crepe with a dollop of sour cream topped with a
few roasted walnuts.

Recipe by Horn of the Moon Cookbook by Ginny Callan

MMMMM
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Ben Collver wrote to Dave Drum <=-

I'm pretty proud of this one. I was in my sister-in-laes kitchen whilst she and my brother took one of their fur kids to the vet. So, I thought "I'll just make supper and feef 'em when they6 get home."

Then I had to write down the recipe or Vicky was not going to let me go home.

Title: Shrimp & Broccoli (sort of) Alfredo

Nice going! I already had this recipe in my collection, so i guess you must have posted it before.

Oh, I have. I take advantage of "bragging rights". Bv)= Probably you got
the recipe when I e-mailed you my MM recipe base. (Couple thousand recipes ago.)

Here's a recipe for Broccoli Walnut Crepes. I've never cooked crepes
yet. A friend of mine is very skilled at it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Walnut Crepes
Categories: Crepes
Yield: 5 Servings

I've eaten crepes - but never made them. My dad used to call the famous
Crepes Suzette "Crappy Susies".

I was trying to figure out how to put something as lumpy as broccoli and
nuts into a thin pancake like a crepe. The directions gave up the deal.
You use the crepe like a tortilla and make an enchilada. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crepes Suzette
Categories: Breads, Booze, Citrus, Dairy
Yield: 3 Servings

MMMMM---------------------------CREPES--------------------------------
1 c Flour
4 lg Eggs
1 1/4 c Milk
1/2 ts Salt
4 tb Melted butter
1 ts Vanilla
2 ts Sugar
Oil for oiling pans

MMMMM---------------------------SAUCE--------------------------------
1/2 c Butter
3 tb Confectioner's sugar
Sliced peels from 2 oranges;
- not minced or grated
Sliced peel from 1 lemon;
- not minced or grated
1/4 c Orange liqueur
1/4 c Brandy

CREPES: Measure all ingredients except flour into large
mixing bow. Beat with electric mixer on medium speed
gradually adding flour, until all ingredients are
combined. No lumps should be present.

Lightly oil a (6") crepe pan and set over medium heat.
Pour about 1/4 cup batter into pan and swirl until the
pan is coated. Cook crepes until the top begins to look
dry, about 60 seconds. Turn and cook the other side 30
seconds, wiping the pan with an oiled paper towel if
crepes begin to stick.

It’s best to make all the crepes first, layering them on
top of each other.

SAUCE: In large skillet, melt the butter. When foamy, add
sugar and stir until dissolved. Add rinds and simmer
until peels become soft - about 20 minutes. Remove orange
and lemon rinds. Turn heat to lowest settings. Place one
crepe in sauce, covering it completely with the sauce.
Fold crepe in half and fold in half again. Put the first
crepe to the side of the dish and add another. Repeat
until all crepes have been added. Work quickly so the
first crepes do not absorb all the sauce. Make sure all
the crepes are still in the pan.

Add both liqueurs and pour over the pan of crepes. Remove
pan from heat. Using a long match, ignite the sauce. When
flames subside (it should stay light for one minute),
place crepes on dessert plates. Dust with confectioners
sugar; garnish with orange slices and serve.

You can use this same crepe recipe for any other dessert
crepes you wish to make, filled with all kinds of fruits,
jams or sauces....you’ll have a delicious meal anytime!

RECIPE FROM: http://www.nobility.org

Uncle Dirty Dave's Archives

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... With my luck if I bought an electric car I'd run out of gas.
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Re: Re: Shrimp Paste Rice
By: Dave Drum to Ben Collver on Wed Feb 05 2025 06:05:32

Oh, I have. I take advantage of "bragging rights". Bv)=

LOL @ bragging rights

What i've got in the kitchen right now is Bragg's rights. ;)

I've eaten crepes - but never made them. My dad used to call the famous Crepes Suzette "Crappy Susies".

You use the crepe like a tortilla and make an enchilada. Bv)=

I'd eat either one of those, crappy susies and/or crepe enchiladas.

I'm thinking to try my hand at making bread in the crockpot. I have a collection of crockpot bread recipes from the 1970's. You basically
steam the bread. I intend to try Boston Brown Bread, Corn Bread, and
Honey Wheat Bread.

---------- Recipe via Meal-Master (tm) v8.05

Title: Corn Bread From Scratch
Categories: Breads, Crockpot
Yield: 6 Servings

1-1/4 c All-purpose flour
3/4 c Yellow corn meal
1/4 c Granulated sugar
4-1/2 ts Baking powder
1 ts Salt
1 Egg; slightly beaten
1 c Milk
1/3 c Butter; melted -OR-
1/3 c Vegetable oil

In a medium bowl, sift together the flour, corn meal, sugar, baking
powder, and salt. Make a well in the center. Turn the egg, milk,
and melted butter or oil into the well and beat into the dry
mixture until just moistened. Turn into a greased 2 qt mold, cover
with a plate, and place on a trivet or rack in the bottom of the
slow cooker. Cover the cooker, cook on high for 2 to 3 hours.

Recipe by Clear & Simple Crockery Cooking by Jacqueline Heriteau,
Grosset & Dunlap, NY, ©1975

-----
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Ben Collver wrote to Dave Drum <=-

I've eaten crepes - but never made them. My dad used to call the
famous Crepes Suzette "Crappy Susies".

You use the crepe like a tortilla and make an enchilada. Bv)=

I'd eat either one of those, crappy susies and/or crepe enchiladas.

I'm thinking to try my hand at making bread in the crockpot. I have a collection of crockpot bread recipes from the 1970's. You basically
steam the bread. I intend to try Boston Brown Bread, Corn Bread, and Honey Wheat Bread.

---------- Recipe via Meal-Master (tm) v8.05

Title: Corn Bread From Scratch
Categories: Breads, Crockpot
Yield: 6 Servings

How could I have missed that useage for the slow cooker? I just did a
search of my 30L (or so) MM database using "bread" in the title ans
looking for "crockpot" in the directions. And this is the sole result:

and it's for an "Instant Pot" not a crockpot as such. Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Instant Pot Cornbread
Categories: Breads
Yield: 9 servings

1/2 c Cornmeal
1 1/2 c A-P flour
2/3 c White sugar
1 tb Baking powder
1/2 ts Salt
1/3 c Oil
3 tb Butter; melted
2 lg Eggs; beaten
1 1/4 c Milk

In a medium size mixing bowl whisk together the
cornmeal, flour, sugar, baking powder and salt. Make a
well in the middle of the flour mixture. Add oil,
butter, eggs and milk into the well. Stir until just
mixed.

Spray a half size 6 cup bundt pan* with non-stick
cooking spray. Pour the batter into the pan. Loosely
cover the top of the pan with a dome of foil to prevent
dripping on top of cornbread.

Pour 1 1/2 cups of water into the bottom of the Instant
Pot. Place the bundt pan on a trivet/sling* and lower it
into the bottom of the Instant Pot. You may need to
rearrange the foil a little to fit.

Cover the Instant Pot and secure the lid. Make sure
valve is set to sealing. Set the manual/pressure cook
button to 25 minutes. When time is up let the pot sit
for 5-10 minutes and then move the valve to venting and
remove the lid.

Remove the pan out of the Instant Pot. Remove the foil.
Place a plate on top of the pan. Then quickly invert the
pan onto the top of the plate.

Cut the cornbread and serve warm with butter and honey.

Yield: 9 servings

RECIPE FROM: https://www.365daysofcrockpot.com

Uncle Dirty Dave's Archives

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Re: Re: Shrimp Paste Rice
By: Dave Drum to Ben Collver on Thu Feb 06 2025 04:56:38

How could I have missed that useage for the slow cooker? I just did a search of my 30L (or so) MM database using "bread" in the title ans
looking for "crockpot" in the directions. And this is the sole result:

and it's for an "Instant Pot" not a crockpot as such. Bv(=

Thanks for this recipe. What i am finding is that all of my containers are either too wide or too tall to fit well in my crockpot. I read that coffee cans are good for making boston brown bread. I found an old 1 gallon can
but it is way too tall to fit in my crockpot. Time for me to take some measurements and go browse the thrift stores for bundt pans, etc.

---------- Recipe via Meal-Master (tm) v8.05

Title: Boston Brown Bread - Crockpot
Categories: Breads, Crockpot
Yield: 1 Loaf

1 c Whole wheat flour
1 c Rye flour
1 c Yellow corn meal
2 ts Baking soda
1-1/2 ts Salt
1/2 c Dark molasses
1-1/2 c Buttermilk
1 c Seedless raisins
2 c Water; hot

Boston Brown Bread 3 to 4 hours. This is great with baked beans and
franks. It's dark and dense, and leftovers make wonderful toast.

To Cook:

In a large bowl, combine the whole wheat and rye flour, corn meal,
baking soda, and salt. Make a well in the center and pour in the
molasses, buttermilk, and raisins. Stir until all the ingredients
are combined.

Grease a 2 qt mold, flour it, and fill. The batter should not fill
more than 2/3rd of the mold. Cover with foil and tie with string.
Set the mold on a trivet in the bottom of the slow cooker. Pour
the hot water into the pot, cover the pot, and cook on High for 3
to 4 hours. The bread is done when the top is dry and recedes from
the edge of the mold. Cool the bread on a rack for 10 minutes, then
turn out and serve.

Yield: 1 Loaf

Recipe by Clear & Simple Crockery Cooking by Jacqueline Heriteau,
Grosset & Dunlap, NY, ©1975

-----
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Ben Collver wrote to Dave Drum <=-

How could I have missed that useage for the slow cooker? I just did a search of my 30L (or so) MM database using "bread" in the title ans looking for "crockpot" in the directions. And this is the sole result:

and it's for an "Instant Pot" not a crockpot as such. Bv(=

Thanks for this recipe. What i am finding is that all of my containers are either too wide or too tall to fit well in my crockpot. I read
that coffee cans are good for making boston brown bread. I found an
old 1 gallon can but it is way too tall to fit in my crockpot. Time
for me to take some measurements and go browse the thrift stores for
bundt pans, etc.

Most coffee these days cames in plastic "cans". Dunno how that would work
in a crockpot. And the coffee that's not in plastic is in containers made
of foil-lines pasteboard (paper) which will go all soggy and deformed when subjected to damp heat.

I've got a 7 quart oval slow cooker, a 5 quart round and a "casserole
Crock Pot" (actually made by Crock Pot inb Jackson, MS) which could be
used to hold my small bundt pan or mu mini-lopaf pans.

---------- Recipe via Meal-Master (tm) v8.05

Title: Boston Brown Bread - Crockpot
Categories: Breads, Crockpot
Yield: 1 Loaf

Here's my favourite thing to do in the big guy (casserole crock)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings

3 lb Well marbled, trimmed beef
- chuck or arm roast
3 lg Idaho potatoes, peeled (2.5
- to 3 lb)
1 lg Onion; peeled
18 oz Bag "baby" carrots
2 oz Env onion soup mix
Salt & pepper
Garlic granules or powder

Assemble the ingredients. Salt and pepper the roast as
it sits n the countertop. Sprinkle some garlic granules
over it if you wish.

Peel the potatoes and slice them on your mandoline or
with a sharp knife into even slices. Line the bottom
of your Casserole Crockpot with the sliced spuds.

Center the roast on the bed of potatoes and spread the
"baby" carrots around the perimeter. Open the envelope
of onion soup mix and sprinkle over the beef.

Set your mandoline to a thin slice setting and slice
the onion, covering the top of the roast.

Place the lid on the crockpot and set the temperature.
High if you are making this for Sunday's noon meal or
low if you are going to work and want supper ready
when you come home.

UDD NOTES: I have added fresh mushrooms (both sliced
and whole) to this quite successfully. I have also used
a medium sized turnip in place of one of the potatoes
when "catering" for others - after asking if they like
turnips. Never for home consumption.

Uncle Dirty Dave's Kitchen

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