Text 7358, 77 rader
Skriven 2011-02-18 10:01:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: YOUNG COOKS  10218
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I will read the packet or recipe very closely.
 JW> 
 JW> A packet might be a good way to start. It is my experience that
 JW> kids are more interested in decorating the frosting anyway. And then
 JW> decorating the decorations.

Jemiah is certainly interested in decorating things, but also the
physical aspects of cooking.
 
 GJ> She is part of the majority in that respect...
 JW> That's good. I was afraid she might have inherited some rare,
 JW> mutant, defective, recessive gene from you.
 GJ> That one only has a step-relationship with her beloved "Lolo".  The
 GJ> blood relative descendants are all in NZ.

 JW> All my g-kids are steps but it's amusing how they tend to take after
 JW> me anyway.

Recently youngest (step-) son blamed me for his sense of humour, which
one of his friends said was warped.  That, at least, is something I
can be proud of... (G)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ITALIAN FRIED RICE
 Categories: Mains, Sides, Italian, Asia-se, Australian
      Yield: 6 Servings
 
      2 c  Rice- long grain; cooked
      1 tb Peanut oil
      1 sm Onions- red; chop fine
      2    Garlic cloves; crushed
      1 tb Ginger root; grated fresh
      1 tb Parsley leaves;chop finely
      1 tb Basil leaves; chop fine
    1/2 c  Celery stalks; incl inside
           ; stems, finely chopped
      4 sl Prosciutto; sliced thinly
      1 ts Paprika- sweet
      1    Chillies- red;seed/chop
      2 c  Spinach leaves- baby; torn
      2 tb Soy sauce
           Salt & pepper
 
  This is a perfect example of how Asian seasonings can compliment
  traditional Italian meals. Prosciutto can be substituted with Chinese
  sausage - the choice depends entirely on your pallet. Experiment to
  create your own unique refinement! For a more exotic variation and
  grainier texture, try wild rice.
  
  Red cabbage may be added instead of, or in addition to, the baby
  spinach leaves. It gives a sharper flavour.  This dish makes an
  excellent barbecue side dish.
  
  Preparation and cooking time: 30 minutes.
  
  Cook rice as per packet instructions and keep warm. Gently heat oil
  in a wok and add the onion; saute until transparent. Add the garlic
  and ginger and cook for 1-2 minutes, then add the parsley, basil,
  celery, paprika, chillies and prosciutto. Saute and allow the
  flavours to infuse for about 5 minutes.  Add the baby spinach leaves
  and stir through, then add the cooked rice and soy sauce. Combine
  thoroughly and season with. salt and pepper.
  
  Serves 6.  From: AUSTRALIAN GOURMET COOKBOOK By: MARIA ANTONIETTA
  ISBN: 1 920785 43 4
  Typed by: KEVIN JCJD SYMONS, MAY 2008
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)