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CHICKEN HEKKA

 

 Serving Size  : 8    Preparation Time :

 Categories    : Poultry

 

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    1 1/2  pounds        boneless skinless chicken

      3/4  cup           sugar

      3/4  cup           soy sauce

      3/4  cup           mirin -- (Japanese sweet

                         -- wine)

    2      tablespoons   salad oil

    1      piece         ginger root -- 2-inch, grated

    3      medium        carrots -- julienne

    2                    onions -- sliced

   14      ounces        canned shredded bamboo shoots -- drained

      1/2  pound         fresh mushrooms -- sliced

    1      bunch         watercress -- cut into 2-inch

                         -- lengths

    8      ounces        long rice -- soaked and cut into

                         -- 2-inch lengths

 

 Slice chicken into serving pieces.  Combine sugar, soy sauce, and mirin.  In a

 skillet or wok, heat oil to medium high.  Squeeze juice from grated ginger

 into wok.  Add ginger and stir fry until brown; discard ginger fibers.  Add

 chicken and stir-fry over high heat.  Add soy sauce mixture and cook for 2

 more minutes.  Add vegetables, one at a time, and stir-fry after each

 addition.  Add long rice and cook for 3 more minutes, or until done.  Makes 8

 to 10 servings.

LOCO-MOKO

 

 Serving Size  : 4    Preparation Time :0:00

 Categories    : Hawaii                           Beef

                 Breakfast

 

   Amount  Measure       Ingredient -- Preparation Method

 

    1       lb           Ground beef

    2       c            Cooked rice

                         Brown gravy

    4       ea           Eggs

                         Shoyu, ketchup, etc.

 

      Make 4 patties from ground beef. Fry or broil until

   well done. Fry eggs sunnyside up or over easy. Serve 2

   scoop rice on platter; place hamburger patty on rice

   and 1 egg over hamburger. Pour gravy over everything

   and add desired seasoning. Orgin: Somekine Ono  

   Festival Fruited Ribs


3 pounds beef/pork ribs
2 tbs. shortening
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/2 cup red Burgundy
1 clove garlic, minced
1-11oz package mixed dried fruit
3 tbs. all purpose flour

Meaty side down, place in shallow roasting pan. Bake at 450 degrees for 30 minutes. Season with a little salt and pepper. Add onion, carrot, garlic, and burgundy. Cover and reduce heat to 350 degrees, bake for another hour. Meanwhile, pour 1 1/2 cups of hot water over the fruit in a non-metal bowl. Let it stand for the hour. Drain the fruit, reserving the liquid. Place the fruit over the meat. Cover and bake for another 45 minutes. Remove meat and fruit to a platter. Skim fat from pan juices. Add reserved liquid to juices. Blend flour and 1/3 cup cold water in a sauce pan, stir in pan juice mixture. Cook and stir over medium heat until thick and bubbly. Pour over ribs and serve hot.
Makes 6 servings.

 

 

 

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Last modified: June 22, 2003

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