How to Mix a Piña Colada

Instructions

Difficulty: Easy

Things You'll Need

• shaved ice
• liquor
• 4 cocktail glasses
• 1-1/2 c. light rums
• blenders
• 3/4 c. coconut rums
• 3/4 c. crushed pineapples
• 4 drinking straws
• 4 pineapple wheels
• 4 maraschino cherries
• cocktail umbrellas

Steps

Step One

Pour light rum, coconut rum and crushed pineapple over shaved ice into blender.

Step Two

Blend for 15-30 seconds.

Step Three

Pour into cocktail glasses.

Step Four

Garnish each drink with a cherry and a pineapple wheel.

Step Five

Serve with a straw.

Tips & Warnings

• Add a little more rum if too thick and more ice if too thin.

How to Mix a Frozen Margarita

Instructions

Difficulty: Moderately Easy

Things You'll Need

• lime
• coarse salt
• 2 oz. tequila
• 3/4 oz. fresh lime juice
• 1 oz. Triple Sec or Cointreau
• 1 cup crushed ice
• garnish: lime wedge

Steps

Step One

Rub a lime around the rim of a margarita glass and then dip the glass into a plate of coarse salt.

Step Two

Put 2 oz. tequila, 3/4 oz. fresh lime juice and 1 oz. Triple Sec or Cointreau in a blender with 1 c. crushed ice.

Step Three

Blend at medium speed for 5 to 10 seconds and pour immediately.

Step Four

Garnish with a lime wedge.

Tips & Warnings

• Variations of the frozen margarita include fruit. Cut the ice down to ½ c. and add 1/2 cup frozen fruit. Try peach, raspberry, cherry or strawberry liqueurs instead of Triple Sec and use the same fruit in the drink. Blend for 20 seconds, instead of 10, and garnish with appropriate fresh fruit.

How to Mix a Frozen Margarita

Instructions

Difficulty: Moderately Easy

Things You'll Need

• lime
• coarse salt
• 2 oz. tequila
• 3/4 oz. fresh lime juice
• 1 oz. Triple Sec or Cointreau
• 1 cup crushed ice
• garnish: lime wedge

Steps

Step One

Rub a lime around the rim of a margarita glass and then dip the glass into a plate of coarse salt.

Step Two

Put 2 oz. tequila, 3/4 oz. fresh lime juice and 1 oz. Triple Sec or Cointreau in a blender with 1 c. crushed ice.

Step Three

Blend at medium speed for 5 to 10 seconds and pour immediately.

Step Four

Garnish with a lime wedge.

Tips & Warnings

• Variations of the frozen margarita include fruit. Cut the ice down to ½ c. and add 1/2 cup frozen fruit. Try peach, raspberry, cherry or strawberry liqueurs instead of Triple Sec and use the same fruit in the drink. Blend for 20 seconds, instead of 10, and garnish with appropriate fresh fruit.

How to Mix a Margarita

Instructions

Difficulty: Moderately Easy

Things You'll Need

• coarse salt
• 2 oz. tequila
• 3/4 oz. fresh lime juice
• 1 oz. triple sec or Cointreau
• lime wedge
• cracked ice

Steps

Step One

Rub half a lime around the rim of a chilled margarita glass. Dip the glass into a plate of coarse salt.

Step Two

Put 2 oz. tequila, 3/4 oz. fresh lime juice and 1 oz. Triple Sec or Cointreau in a cocktail shaker with cracked ice.

Step Three

Shake three times and strain into the glass.

Step Four

Garnish with a lime wedge.

Tips & Warnings

• Variations of the classic margarita include the blue margarita (use blue curaçao instead of Triple Sec and garnish with an orange wedge) and the melon margarita (use Midori instead of Triple Sec and garnish with a wedge of melon).
• To serve a margarita on the rocks, put a few ice cubes in the glass before straining the drink over them.

CHICKEN ALFREDO

2 lbs boneless chicken breasts
4 tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 lb fettucine

Heat oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through.

Sauce:

Melt butter in saucepan; add cream and cheese. cook over low heat, stirring constantly. Do not boil.

Cook fettucine in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles.

6 servings.

Green Mango Salad

Green Mango Salad is a great Vietnamese salad, which can easily be prepared with the following simple recipe:

Peel the young mango skin, then slice finely, soak in salty water for a while (do not put too much salt). The spring onions and celery need to be chopped into 4cm lengths and the carrots sliced finely.

Dressing (in parts): 10 sugar, 8 fish sauce, 5 lime sauce. Chili, garlic, coriander chopped finely. The dressing is best prepared in a blender.

Add the dressing 5 minutes before serving the dish.

Shrimp And Green Mango Salad Recipe (goi xoai xanh tom hap)

Ingredients:
12 White shrimps, medium size
60 ml Fish sauce dip (see below for recipe)
150 g Green Mango, finely sliced
1 tbsp Chopped rau ram (polygonum) leaves

Garnish:
2 tbsp Chives
2 tbsp Fried shallots
2 pieces Red chilies, medium sized and finely sliced

Method:
* Prepare shrimps by washing, peeling and de-veining them.
* Set up steamer over rapidly boiling water and place the shrimps inside until shrimps turns bright pink and tender, remove and allow to cool.
* In a mixing bowl, combine the shrimps, mango, rau ram and fish dip and toss well.
* Arrange on a platter, topped with chili, shallots and chives.

***************************************************************************

Fish Sauce Dip Recipe (nuoc mam cham):

Ingredients:
60 ml Fresh coconut juice or water
1 tsp Rice vinegar
1 tsp Sugar
1 piece Red chili, finely chopped
2 cloves Garlic, crushed
1 tbsp Lime juice
2 tbsp Fish sauce

Method :
* Boil coconut juice or water with vinegar and sugar and allow to cool.
* Combine chili, garlic and lime juice, add to the mixture, and stir in the fish sauce.

Slow Roasted Chicken

6-8 servings
time to make 3¼ hours, 15 min prep

For the bird
6-7 lbs chickens, Purdue Oven Stuffer Roaster, giblets removed
2 tablespoons poultry seasoning, Carolina barbecue rub
1 tablespoon kosher salt
1 teaspoon garlic powder
4 sprigs fresh rosemary (6 inches each)
2 sprigs fresh sage (3 inches each)
2 small onions, about 2 inches in diameter
black pepper

For the Gravy
3 tablespoons flour
1 cup water
1/4 cup Burgundy wine
salt and pepper



1. Pre-heat oven to 300 degrees F.
2. Remove the giblets from the bird and rinse the chicken well, inside and out.
3. Pat dry with paper towels.
4. Using your fingers, starting at the open end of the chicken , separate the skin from the meat over the breast.
5. Use great care not to tear skin.
6. Rub half of the Barbeque rub on the meat under the skin.
7. Place the onions, rosemary, sage, and 1/4 of remaining rub in the chicken, DO NOT SEW OR TRUSS CLOSED.
8. Sprinkle black pepper to taste over breast of chicken.
9. Sprinkle kosher salt over breast of chicken.
10. Sprinkle last 1/4 of Barbecue rub over chicken.
11. Place in a 4 quart cast iron dutch oven that has been well oiled with olive oil.
12. Place in 300 degree oven.
13. Cook for about 3 hours until pop-up timer pops.
14. Remove bird to a platter and keep warm.
15. Place dutch oven on burner over medium high heat.
16. Mix 3 Tbls flour in 1 teacup of water until smooth.
17. Add to liquid in the dutch oven.
18. Mix the wine in quickly .
19. Add salt and pepper to taste.
20. Stir constantly until reduced and slightly thickened.
21. Slice chicken and serve with gravy.

Banana Cake With Walnuts (Vietnamese Chuoi Nu’o’ng)

1¾ hours cook, 20 min prep
servings: 2 cakes

3 eggs
1 cup sugar
3/4 cup cream
1 1/2 cups wholemeal self-rising flour
5 bananas, very ripe
1 cup walnuts, coarsely chopped
1 cup dried coconut (mix with the milk)
1/4 cup milk



1. Preheat oven to 160degC (325degF).
2. Beat eggs and sugar together in electric mixer until mixture is thick and pale - use a fairly low speed.
3. Pour cream into the bowl and beat for a few seconds longer.
4. Sift flour, add to bowl and stir with wooden spoon.
5. Peel bananas and smash with the flat side of a chopper, but do not mash, add to batter with nuts and the coconut mixed with the milk.
6. Stir only until all ingredients are combined.
7. Grease 2 x 20cm (8”) pans and dust with breadcrumbs, shaking out excess and cook for 1 hr or until top brown, usually 1 to 1 1/4 hours.
8. Serve warm or cold.

Vietnamese Fried Banana

Ingredients : Serves 4

4 Ripe but firm sweet bananas

1 bowl Vegetable oil, for deep frying, add more if required

1/2 teaspoon Caster (superfine) sugar, for sprinkling

For the batter:

115 g Plain (all-purpose) flour

2.5 ml Baking powder

45 ml Caster (superfine) sugar

150 ml Water

150 ml Beer

Method :

To make the batter, sift the flour with the baking powder into a bowl.

Add the sugar and beat in a little of the water and beer to make a smooth paste.

Gradually beat in the rest of the water and beer to form a thick batter. Leave to stand for 20 minutes.

Peel the bananas and cut them in half cross-ways and in half again, length-ways. Pour enough oil for deep frying into a wok or a heavy, shallow pan.

Cook the bananas in batches, so they don't stick together in the pan.

Dip each one into the batter, making sure it is well coated, and slip it into the hot oil.

Use tongs or chopsticks for turning and make sure each piece is nicely crisp and golden all over.

Drain the fried bananas on kitchen paper and sprinkle them with sugar.

Serve immediately.

BANANA NUT BREAD

Yield: 1 Loaf

1/2 cup Butter
1 cup Sugar
2 Eggs
4 small Bananas, mashed
3/4 tsp Baking soda
1/2 tsp Salt
1 1/2 cup Flour
3/4 cup Chopped walnuts

Cream butter and sugar until fluffy; add eggs one at a time
beating well after each addition. Stir in bananas.
Add dry ingredients and mix well. Pour into bread pan, bake at
350F for 30-35 minutes.

Crab Meat Noodle Soup (Bun Rieu)

Serves: 5

3 qts. chicken broth, 2 qts. water
1/2 lb. Shrimp (peeled, devined and cut into small pieces)
3 1/2 oz. Crab paste (even better with real cooked crab meat)
4 large eggs
1 pkg. rice noodle (bu'n)
3 1/2 Tbls. cooking oil
1 bundle green onion (chopped)
1 medium onion (chopped)
3 cloves garlic (minced)
4 large tomatoes (each cut into quarters)
1 cup ketchup
2 tsp. salt
1/2 tsp. pepper
1/4 cup hot chili sauce
1/2 cup Vietnamese fish sauce
1/2 cup Shrimp sauce (ma'm to^m)
1 pkg of Bu'n (Vietnamese rice noodle)
1/2 lb. fresh bean sprouts
1 head green lettuce
2 Limes (cut into wedges)
1 bundle of fresh mint


1. In a large pot, combine 3 qts. of chicken broth with 2 qts. of water. Bring to boil. Meanwhile, peel and devine the shrimps. Chop it into small pieces. Add 1/2 tsp. pepper, 1/2 tsp. salt and sugar and mix well. Chop green onion into small pieces. Place in a bowl and set aside. Also, chop the white onion in small pieces. Cut each tomato into quarters. Mince the garlic. Clean bean sprouts and green lettuce. Cut lettuce cross-wise about 1/4 inch wide. Also cut the mints into small pieces. In a bowl, mix bean sprouts, lettuce, and mint together. Set aside.

2. When the broth boils, reduce heat to medium and add ketchup to broth. Then, in a frying pan, heat 2 Tbls. oil. When oil is hot, add garlic. Mix for 10-20 minutes and add shrimp and chopped white onion. Saute the shrimp for about 2 minutes. Place the cooked shrimp in a bowl, add eggs and crab paste and mix well. Slowly pour the shrimp mixture into the broth. Add tomatoes and turn the heat down to low. Let it cook like this for 10 minutes and then turn the heat up to high. Do not try to stir up the shrimp mixture or else it will not form nice chunky clusters. When the broth boils, it will mix everything up.

3. Mean while, cook the noodle in a boiling water for 7-10 minutes or per directions on the package. When rice noodle is cooked, add 1 tsp. of oil, stir well so the noodles don't stick. Rinse noodles with cold water and drain well.

4. When the broth returns to boil and shrimp paste floats to the surface, taste the broth to see if more salt and sugar are need. If needed, add more salt or sugar depending on your taste. Add the green onion pieces and 1/2 tsp. of oil to broth and turn off heat. Cut the lime into wedges and set aside.

5. Put the vegetable mix on a plate along with wedges of lime. Place noodles in a bowl and pour hot bu'n rieu soup into the bowl on top of noodle. Serve hot with hot chili sauce, shrimp sauce, and fish sauce if needed.

Pepper Steak

Prep Time: 10 min
Total Time: 19 min
Makes: 4 servings

1 boneless beef sirloin steak (1 lb.), 1/2 inch thick, fat trimmed

4 sheets (12x18-inch each) aluminum foil

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

1 medium green pepper, cut into strips

1 medium red pepper, cut into strips

1 cup lite teriyaki sauce

3 cups hot cooked MINUTE White Rice

PREHEAT grill to medium-high heat. Cut steak into thin strips. Place 1/4 of the steak strips in center of each sheet of foil; sprinkle with garlic powder and black pepper. Top with pepper strips; drizzle with teriyaki sauce.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.

PLACE packets on rack of grill; cover grill with lid. Grill 7 to 9 minutes or until steak is cooked through and vegetables are tender. Serve over rice.

Stuffed Chicken Wings (Cánh gà nhồi)

Ingredients:
8 Chicken wings
4 oz Bean thread vermicelli
3 Pieces dark wood ear fungus
1 1/4 c Ground pork
1 Small onion
1 Small carrot
1 Egg, beaten
1 tb Nuoc Mam sauce or light soy
Salt and black pepper

Directions:
Bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.

Mix all the stuffing ingredients together. The mixture should be firm. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.

Preheat the oven to 400F. Steam the stuffed wings for 10-15 minutes. (If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes. Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.

Pork Chops with Garlic and Onions (Sườn ướp hành tỏ́i nướng)

Yield: 4 servings

Ingredients:
1 tb Granulated sugar
2 tb Fish Sauce (nuoc mam)
1 ea Onion
4 ea Cloves garlic
1 tb Vegetable oil
4 ea Boneless pork chops

Directions:
Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occasionally.
Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving.

Sauteed Shrimp

Recipe Summary
Difficulty: Easy
Yield: 4 servings


1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley, for garnishPut the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.

Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.

Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

Grilled Shrimp

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 servings


16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halvedPreheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Mongolian Beef

30 min cook, 10 min prep, 2 servings

Change to: servings US Metric

2	teaspoons vegetable oil
1/2	teaspoon ginger, minced
1	tablespoon garlic, chopped
1/2	cup soy sauce
1/2	cup water
3/4	cup dark brown sugar
1	cup vegetable oil
1	lb flank steaks
1/4	cup cornstarch
2	large green onions

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11. Heat the oil over medium heat until it's nice and hot, but not smoking.
12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
14. Stir the meat around a little so that it cooks evenly.
15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
17. Add the sauce, cook for one minute while stirring, then add all the green onions.
18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19. Leave the excess sauce behind in the pan.

Maine Tangy Lobster Recipe

Ingredients:

2 c Lobster meat
1 tb Lemon juice
1 ts Dry mustard
1/3 c Butter
1 ts Worcestershire sauce
1/2 ts Salt;pepper to taste

Directions:

1. Place all ingredients,except lobster,in top part of double boiler.
   
   
2. Melt over hot water;stir to blend well.
   
   
3. Cut lobster in small pieces; add to mixture and cook 6 minutes.
   
   
4. Serve on toast with lemon wedges. Serves 4.

Lobster Tails In Patty Shells Recipe

Ingredients:

6 Frozen lobster tails -- or
2 c Lobster -- cook
2 qt Salt water -- boiling
WHITE SAUCE-----
4 tb Butter
4 tb Flour
1 c Milk
1 c Cream
1 ts Salt
1/2 c Ripe olives -- chop
2 ds Pepper
1 tb Red pimento -- dice
1/2 c Sliced canned mushrooms
1/2 c Sauterne
1 ds Parsely
6 Patty shells

Directions:

1. Cook lobster tails according to package directions and remove meat from shells.
   
   
2. Make sauce by melting butter and mixing in flour, working to a smooth paste.
   
   
3. Add milk, a small amount at first, and mix to a creamy paste.
   
   
4. Add remaining milk and cream and salt