The thai basil used to accompany vietnamese "Pho*" (beef noodle soup) is a different kind than Siam Queen. Because I was never able to get the cuttings of the vietnamese basil to root, I had to buy some Siam Queen seeds, and got many plants from the seeds except the leaves are very small in comparison (they are still pretty fragrant, but not the same strong fragrance you get from the vietnamese basil). Last week I tried to root the vietnamese basil again, this time covering the whole glass of water with clear plastic (to form a mini-greenhouse). And guess what? my cuttings put out roots within a few days!!! I am so delighted that I've found a way to root the vietnamese basil, as I just couldn't find the right seeds to grow them from. So all of you who love vietnamese Pho*, you know now that you can save the stems after you've finished eating at the restaurant and they will root in water for you! Here's a picture of my cutting with roots: Uploaded with ImageShack.us

Posted by foodonastump (My Page) on Thu, Mar 8, 12 at 7:57 I tried out this Pork Lo Mein recipe in an effort to find a good base for the Lo Mein for ARgirl wanted. I don't think this is what she was looking for, but it was really good nonetheless. Serves 4. Published September 1, 2008. From Cook's Illustrated. Ingredients 3tablespoons soy sauce 2tablespoons oyster sauce 2tablespoons hoisin sauce (see note) 1tablespoon toasted sesame oil 1/4teaspoon five-spice powder 1pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces 1/4teaspoon liquid smoke (optional) 1/2cup low-sodium chicken broth 1teaspoon cornstarch 2medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 2teaspoons grated fresh ginger 4 1/2teaspoons vegetable oil 4tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry 1/2pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups) 2bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups) 1small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups) 12ounces Chinese egg noodles (fresh) or 8 ounces dried linguine 1tablespon Asian chile garlic sauce Instructions 1. Bring 4 quarts water to boil in Dutch oven over high heat. 2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside. 3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels. 4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork. 5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat. 6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Thu, Mar 8, 12 at 16:30 I tried this recipe, recently, from "Savoring Time in the Kitchen". It is so good and again I couldn't print the picture. I am so sorry, because it looked mouth-watering good. I just have to learn what I'm not doing or doing wrong. jude Pork Schnitzel with Lemon Caper Butter This is a very tasty recipe that I found in our local newspaper. It had achieved the recognition of being one of the top 25 recipes that the newspaper had tested and reviewed in 2011. It's an adaptation of a recipe from the Gourmet Today cookbook. Since pork tenderloin is our favorite cut of pork, I'm always looking for new ways to serve it. This was...delicious! The salty flavor of the capers pairs so well with the breaded schnitzel. It was also a fairly easy dinner to put together and the cooking time is quick. I served it with a simple salad on the side. Enjoy! Pork Schnitzel with Lemon Caper Butter Adapted from Gourmet Today Printable Recipe Note: I cut the recipe in half and only used 1 egg Makes 4 servings 1 ½ pounds pork tenderloin, slice into 1-inch-thick rounds 6 tablespoons cup unsalted butter (divided in half) 3 tablespoons olive oil (divided) 2 tablespoons capers, rinsed and patted dry 1 teaspoon fresh lemon juice Salt and freshly ground black pepper 3 eggs 1 ½ cups fine dry bread crumbs 6 tablespoons vegetable oil (about) (divided) Garnish: 1 ½ teaspoons chopped fresh flat-leaf parsley Lemon wedges Line 1 baking sheet with waxed paper and another baking sheet with paper toweling. Pound pork tenderloin rounds between two sheets of plastic wrap to ¼-inch thickness. Preheat oven to 200 degrees. Line a baking sheet with wax paper. In a small saucepan, melt 3 tablespoons butter. Stir in capers, lemon juice and a pinch of salt. Remove from heat and cover loosely to keep warm. Pat pork rounds dry and season with salt and pepper. In a shallow bowl or pie plate, beat eggs with ¼ teaspoon salt. Put bread crumbs in another pie plate or shallow bowl. Dip pork rounds in egg mixture, one at a time, allowing excess to drip off, then dredge in bread crumbs and place on wax-paper-lined baking sheet. In a non-stick skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium-high heat until foam subsides. Add 2 to 3 pieces of pork, without crowding meat, and cook, turning once, until golden and just cooked through, about 1 minute per side. Transfer cooked rounds to paper-towel-lined baking sheet and keep warm in preheated oven. Cook remaining pork pieces in the same way, adding 1 tablespoon oil and 1 tablespoon butter for each batch. Serve pork drizzled with caper butter and sprinkled with parsley and lemon wedges on the side. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Mar 9, 12 at 15:31 FOAS, Pork Lo Mein recipe reminded me of this one. It makes a great meat dish for a Chinese style meal. Serve with rice, steamed broccoli with almonds or vegetable Lo Mein. Sweet and Sour Pork 1/2 cup salad oil 1 clove garlic 2 green peppers, quartered 1 1/2 to 2 lbs pork tenderloin, cubed 2 eggs 3 TBSP flour 1 tsp salt pinch pepper 1 cup chicken broth 1 can pineapple chunks, drained 1 TBSP corn starch 3 tsp soya sauce 1/2 cup sugar 1/2 cup white vinegar 1 TBSP molasses Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sat, Mar 10, 12 at 9:36 Here's one I forgot to post. You can brown sliced onions along with the pork if you want a lower sodium alternative but I like the flavor of the onion soup mix. CITY CHICKEN 1 1/2 lbs. pork cubes 1/2 cup flour 1/4 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. pepper 2 Tbs. butter 2 tbs. vegetable oil 1 envelope dried onion soup mix 2 cups chicken broth or water, or 1 cup of each Thread pork on small wooden skewers. Combine flour, salt, pepper and garlic powder; roll kabobs in flour mixture until coated. In large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently; drain excess oil. Sprinkle with soup mix. Add broth and/or water. Reduce heat. Cover and simmer for 1 hour or until tender. If desired, thicken pan juices. Photobucket o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 13:01 Many good recipes on this thread with pork and they really show how versatile pork is. Ruthanna's City Chicken is calling my name...along with all the other recipes. I agree with Chase...pork is my favorite meat. I just drew a name..... your turn ****************** Annie1992 ******************* The next Cookalong subject is your choice. Just post it here and I will set up the next thread. Nancy o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Mar 12, 12 at 17:18 Well, we now know the next Cookalong ingredient won't be Jell-O. LOL o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:38 Nope, and not olives either, or veal! (grin) I'm thinking, I'll get back to you as soon as I check the other cookalong threads and see which ingredients we've already used. Annie o I'm back..... clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:56 OK, I've decided. My ingredient is cheap, 19 cents a pound at the local grocery right now. It's readily available and I think terribly under utilized and I like it. So, my choice is cabbage! Cooked, raw, in cole slaw, with corned beef for St. Patrick's Day, baked, sauteed, cabbage soup, stuffed cabbage, you name it. Ready? Set? Discuss. Annie o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 18:10 Cabbage it is! Thanks to all who contributed to the pork Cookalong. Other pork recipes can be added to this thread.. Nancy Here is a link that might be useful: Cookalong #43 ----- CABBAGE! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Mar 12, 12 at 18:26 Just coming back to give a thumbs up and thanks to Sharon for the Sweet and Sour Pork. We liked! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Mar 12, 12 at 18:45 Glad you enjoyed FOAS.....good with shrimp too! Cabbage.....thud! Does sauerkraut count?

Marilyn_Sue, I often make Swedish meatballs and everyone loves them. So I get requests for these any time there is a family gathering, etc. I usually like to eat them with noodles too. I was at my volunteer job today at lunchtime and my lunch was an apple, whole almonds and a carrot. I ate more mid afternoon when I got home.

Here's how I make Pad Thai, but it takes more than 15 minutes: Chicken Pad Thai Fried Noodles This recipe is a combination of several recipes that I found, and the flavor seems to be authentic, mainly because of the sauce. Ingredients: 8 oz. dried rice noodles 12 oz. chicken meat (or shrimp) 3 tbsp corn starch (or flour) 1/8 tsp cayenne (optional) 3 tbsp grape seed oil or peanut oil, approx. 4 cloves garlic, thinly sliced or chopped 1 small bunch bok choy, leaves reserved separately (or one cup bean sprouts) 1/3 cup Thai preserved cabbage, rinsed and drained – press out all excess moisture 2-3 Serrano peppers, thinly sliced, seeds removed, if desired 3 oz. Savory baked tofu or tempeh, sliced 1/8” thick and cut into 1/2” x 1/4” pieces 2 tbsp dried shrimp, ground 2 eggs, lightly beaten with 2 tsp soy sauce 4-5 green onions, thinly sliced, including green parts 1/4 cup chopped basil Sauce: 2 tbsp tamarind paste 1/4 cup water 1 tsp granulated sugar 1 tbsp dark soy sauce 2-1/2 tbsp Thai fish sauce 2 tablespoons fresh lime juice 1 tablespoon rice vinegar 2 tbsp Thai curry paste or 1 tbsp Chinese chili paste* 1/4 cup chopped cilantro For Garnish: chopped cilantro coarsely chopped dry roasted unsalted peanuts (optional – I serve these on the side) Place the rice noodles in a large bowl, cover them with cold water, and allow them to soak for about one hour. After they have soaked, drain them well and dry with a clean dish towel or paper towels. Keep them covered until you are ready to fry them. I dried them in a salad spinner that I lined with paper towels, and them I left them in the spinner, covered, until I was ready to use them. While the noodles are soaking, make the sauce. Dissolve the tamarind paste in water, using a pestle or other blunt object (such as wooden stomper for a meat grinder) and then strain through a coarse strainer or run through a food mill. Scrap the softened paste off the bottom of the strainer/mill, and put into a pyrex measuring cup or small bowl. Add the sugar, 1 tbsp soy sauce, fish sauce, lime juice, rice vinegar, curry paste (or chili paste), and cilantro and stir to combine. At this point you can taste it for seasoning and add a bit more soy sauce if you think it needs it. Set aside. Cut the chicken into small, bite-sized pieces. Combine the cayenne with the cornstarch, and dredge the chicken pieces in the mixture. Heat 1 tbsp of the oil in a wok. Stir-fry the garlic for about one minute, and add the chicken pieces, one at a time. Stir with very long stir-fry chop sticks. When the chicken is done remove and set aside. Leave whatever oil remains in the wok. Make sure the rest of the ingredients have been sliced/chopped and are lined up in order of addition. Remove the green part of the bok choy and reserve it chopped with the green onions. In order add the Bok choy (white part only) preserved cabbage, rinsed and drained Serrano peppers baked tofu or tempeh dried shrimp drained rice noodles Stirring with the long chop sticks to distribute evenly. You may need to add the extra oil as you go along. After the noodles have been brought up to temperature (about 3-4 minutes or so), add the sauce, stir to combine, and push the entire mixture to one side of the wok with a wooden spoon. Add the egg/soy sauce mixture to make scrambled eggs in the bottom of the wok. When the eggs are soft set, stir them into the rest of the mixture, using the chop sticks. Lastly, add the green onions and bok choy greens, fry for about one minute more, and then add the basil. Serve with garnishes on the side or on top. I omit the peanuts for myself, and I serve the peanuts in a small dish at the table for others to add as they like. *If you use Chinese chili paste, you may want to omit the Serrano peppers. The Thai curry paste that I use (Prik Kaeng) is not very hot, and is made from chili extract, lemon grass, garlic, onion, and shrimp paste. I would not recommend using a Massaman curry paste that has more ingredients than that. Serves 4