Lunar New Year recipe ideas?
11 years ago
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11 years agolast modified: 11 years agoOlychick thanked dcarch7 d c f l a s h 7 @ y a h o o . c o mRelated Discussions
Happy New Year! How was your New Year's Eve?
Comments (25)Ours was utterly quiet, although not unpleasant :). Both kids were off doing their own NYE celebration so the house was nice and calm. We ate dinner, chatted, then he went to sleep early and I read for awhile. Boring? Maybe but also a moment to cherish being secure in our lives and with so much for which to be grateful. Actually, our New Year's reminds me of the lyrics to one of my favorite Carly Simon songs, Misfit: There are plenty of late nights If you want to stay up for them You'll just want to find yourself a friend And tie a couple on in a night spot Draw pictures of your soul, win the jackpot Pour tears in your beer It's hip to be miserable when you're young and intellectual In a bit you'll admit you're a misfit Come on home with me We'll turn on the TV About 10 o'clock we'll turn off the light Not every man was born to stay up late at night There are plenty of boats to catch If you notice all the sails in the wind But you better look hard my friend In case you catch a ride on the wrong one In the distance is the one you belong on Oh the water is wide It's hip to be miserable when you're young and intellectual In a bit you'll admit you're a misfit Come on home with me We'll sit under a tree And if you get the itch I'll supply the scratch Not every man was born with a boat to catch It's hip to be miserable when you are young and intellectual In a bit you'll admit you're a misfit A misfit...See More50 20 yr olds for New Years. Food ideas?
Comments (36)For our big halloween party we usually have 50 to 80 people. I usually make a crockpot of meatballs (amongst other things), but make a Swedish meatball type sauce for it. Just yesterday a friend contacted me for the recipe for the sauce for a party he's having this evening. Bob's "Swedish" Meatball sauce Ingredients: 1 stick of butter 4 medium onions chopped fine with food processor 1/2 cup flour 1/2 cup medium dry madiera 3 cups strong beef stock 2 cups half-and-half 1 Tbsp Worchestershire sauce Melt butter in large pan over medium low heat, add onions and cook and stir for 15-20 minutes until onoins are nearly caramelized. Add flour and stir until the flour is absorbed into the butter, and cook for another minute or two. Next stir in the Madiera, then the beef stock, and heat to a simmer for a few minutes to thicken the sauce. Next use a stick blender to puree the sauce smooth, and add the half-and-half and Worchestershire sauce. Pour over heated meatballs in crockpot on low....See MoreRecipes for New Year's Day - Week 3 December 2013
Comments (21)This is from a gardening friend. Because she is always so right on regarding food dishes, we are going to prepare this for our New YearsâÂÂs Day Dinner. BROC & GARLIC CHEESE CASSEROLE This is a great addition to any festive meal. This broc casserole is hands down the best I've ever had. The soup and Velveeta just provide a creamy matrix for the broc and garlic flavors--and the crunchy topping is perfect. Last year we used Ritz roasted vegetable crackers, and we thought that took it up another notch. This year I'm going to use garlic mushroom soup. I suppose you could use another type of cheese that melts well. I dare you to try it! 2 pkg frozen broccoli florets (20 oz total), cooked and drained 1/2 stick butter 1 can cream of mushroom soup 5 oz Velveeta cheese 1.5 oz cream cheese 1/2 medium onion, grated or finely chopped 1 clove garlic, minced garlic powder or granules to taste (start with ü tsp), optional Topping Crushed Ritz Crackers 1/4 to 1/2 C slivered almonds (I use chopped pecans--pw) Cook broccoli according to package directions. Do not under cook. Drain well. Heat butter till beginning to brown. Add onions and sauté just till soft. Add minced garlic and sauté 1 minute more. Add soup and cheeses and stir well. Heat through. Taste and add garlic granules as desired for more intense garlic flavor. Place drained broccoli in a greased casserole dish. You might want to cut the florets into smaller pieces. Cover with cheese and soup mix. Top with crushed crackers and nuts. Bake in preheated 350ð oven 20-25 minutes or until heated through and bubbling. You can prepare (but not bake) ahead and refrigerate. Do not add cracker/nut topping until ready to bake. Add baking time if starting with a cold casserole. This post was edited by walnutcreek on Thu, Dec 19, 13 at 18:35...See MoreNeed recipes and ideas for DD's new Breville Smart Air Oven
Comments (10)Ann_t is correct. Most new countertop ovens will bake steam, air-fry like your regular oven but may have some added fan or low settings for dehydrating, etc. All ovens are different so watch it. Don't watch the timer. 20 years ago it was the toaster oven, countertop . These new larger ovens are no different using a smaller heat box and smaller meals more efficient. These more efficient ovens are the 'in-betwinnie' of a basic toaster oven and the massive free standing oven w/cooktop. My parents use their oven maybe twice a year. I have none of it or need it here in NY, but am paying attention as one of the varieties will be purchased for my beach home. I have a wood fired cook stove and could use an alternative side oven/countertop. (renovation needs to happen soon). I would rather have it on a shelf above the counter. I replaced a 24" 70's double wall oven with an electric all glass side door at eye level, and a steam oven below. Broiler is kick a++ on low and I can serve thanksgiving for 20 no problem. It can be a dance at times but for every day it is a perfect combo. My oven is my toaster, and every day roaster being a smaller footprint. Eye level is so nice and side door swing is easy in and out. Counter space is free of appliances. High heat is 500, low starts at 150 so great for dehydrating small batches as well. Have not had a bend-over behemoth oven for 20 years and do not miss that. What I dislike about 'air frying' using packaged previously frozen fried foods is the horrid bad habits of junk foods. Nancylane is using it with fresh ingredients to possibly replace a diet that likes fried foods. Fine for a treat less 'fried'....See More- 11 years ago
- 11 years agolast modified: 11 years ago
Pillog thank you so much for that website! I'd looked online for a long time and didn't find one that complete. It's interesting that so many things symbolize wealth and prosperity, but we are not a group that seeks or values that, so I'll veer toward the things that might more symbolize family (although we are not related, we are a sought family), cohesiveness, togetherness and longevity (I want my friends and me to live a long time). I found a recipe for something that I might make if I can't find the Forbidden Rice....I guess the pork, rice and round shape will work for what I desire for the new year....I'll post it here in case someone else is ever searching for something similar.
Pearl Ball Appetizer.- Rhonda Parkinson
What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky rice), which turn a pearly color when cooked. Note: While the preparation and cooking time for the Pearl Balls is under an hour, be sure to allow several hours for soaking the glutinous rice. The easiest method is simply to soak it overnight.
*Makes approximately 28 - 30 balls.
Ingredients 3/4 cup glutinous rice (also called sweet or sticky rice, available at Chinese or Asian markets)
1 pound pork or ground pork
1 large green onion (spring onion) minced (at least 3 tablespoons)
2 water chestnuts, minced
1 large egg white
1 tablespoon light soy sauce
1 tablespoon dry sherry1 teaspoon
Salt Black pepper, to taste
1 teaspoon cornstarch, or as needed
Total Time: 60 minutes Yield: Makes about 28 - 30 balls
1. Soak the glutinous rice in water for at least 6 - 8 hours
(preferably overnight). Drain well in a sieve or colander. Spread out
the rice on a baking sheet. Note: Drain and spread out the rice just before making the pearl balls, so that the rice doesn't dry out too much.- Mince or grind the pork if not using ground pork.
- In a large bowl, combine the pork, soy sauce, sherry, green onion, water chestnuts, salt, pepper, egg white and cornstarch.
- Prepare the steamer for steaming.
- Take about 1 tablespoon of the ground pork mixture and form into a
ball. Roll lightly over the glutinous rice and place on a heatproof
plate. Continue with the rest of the pork mixture, placing the balls
1/2-inch apart. (You will need at least 2 plates). - Place the
plates in a steamer container or on a bamboo basket in a wok. Cover and
steam the pearl balls over boiling water for between 25 - 35 minutes,
until they are cooked through. Steam in two batches if needed. - Serve the pearl balls hot with soy sauce.
Variation:
Add a few softened Chinese black mushrooms and/or minced ginger to the pork mixture. recipe and photo credit
- 11 years agolast modified: 11 years ago
11 years ago- 11 years ago
11 years ago- 11 years ago
- 11 years ago
- 11 years agolast modified: 11 years ago
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fawnridge (Ricky)