Da Fifth Recipe

Deviled Egg

Category: Main Dish

Eggs 4 oz. fat bacon, finely chopped 1 large onion finely chopped 8 oz. mixed carrots, leeks and turnips − diced 5 tbsp. flour 1/2 cup milk 2 cups water 1 tsp. Worcester sauce 1 tsp. curry powder 1 tsp. salt 1/2 tsp. pepper finely chopped parsley for garnish Saute the bacon in a large saucepan with the onion, carrots, turnips, boiled eggs, curry powder and Worcester sauce for 2 or 3 minutes. Add the water and bring to the boil. Season with salt and pepper and reduce the heat to low. Simmer, covered, until the egg is boiled about 1 1/2 hours. Blend the milk and flour in a small bowl, stirring continuously, and cook until the sauce is smooth and thick. Add more salt and pepper if necessary, and serve at once, garnishing with parsley.

Da Fourth Recipe

Fricassee of Rabbit

Category: Main Dish

2 rabbits, about 3 pounds each, skinned and cut up (or similar amount of chicken) 4 egg yolks, beaten 2 cups bread crumbs 1/8 teaspoon mace 1/8 teaspoon nutmeg 1/4 cup butter for frying 2 cups brown gravy 1 cup red wine 1/2 pound fresh mushrooms, sliced 2 tablespoons each − butter and flour; mix well Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in a dutch oven until well browned. Add the remaining ingredients and stir until thick. Cover and simmer until tender.

Da Third Recipe

Fried Rocky Mountain Oysters

Category: Main Dish

2 pounds bull or sheep testicles 1 cup flour 1/4 cup cornmeal 1 cup red wine salt black pepper garlic powder Louisiana Hot Sauce pure hog lard or vegetable oil With a very sharp knife, split the tough skin−like muscle that surrounds each "oyster." Remove the skin. Set "oysters" into a pan with enough salt water to cover them for one hour (this takes out some of the blood). Drain. Transfer "oysters" to large pot. Add enough water to float "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced "oyster" to taste. Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each "oyster" slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quicky (you may repeat the procedure if a thicker crust is desired). Place each "oyster" into hot lard or oil. Add Louisiana Hot Sauce to lard or oil (go wild with it, buy watch out for hot splashes). Cook until golden brown or tender, and remove with a wire mesh strainer (the longer they cook, the tougher they get).

Da Second Food Recipe

Roast Goose with Wild Rice

Category: Main Dish

1 (12 pound) fresh goose salt to taste 4 cups wild rice, cooked 2/3 cup chopped toasted hazelnuts 2 Granny Smith apples − peeled, cored and chopped 1/2 cup chopped onion 2 teaspoons ground savory 3 tablespoons chopped fresh parsley freshly ground black pepper 1 1/2 tablespoons all−purpose flour 4 cups water Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper. Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird. Roast in a preheated 325F oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving. While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt. Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.

Da First Recipe

Lemon−Coriander Game Hens

Category: Main Dish

2 Cornish game hens (1 1/2 pounds each), halved 1 teaspoon ground coriander 1 teaspoon ground turmeric 1/3 cup fresh lemon juice 1 green onion, minced 3 tablespoons minced fresh cilantro 2 garlic cloves, pressed Rub game hens with coriander and turmeric. Set aside. Combine remaining ingredients in medium baking dish. Add game hens to marinade and turn to coat. Cover and refrigerate 6 hours or overnight. Prepare barbecue (medium−high heat) or preheat broiler. Remove game hens from marinade. Season game hens with salt and pepper. Grill or broil until cooked through, turning and basting occasionally with marinade, 25 minutes.

CS Project

This is the blog in which I have created for the Communication Skills Project in which our lecturer Ms. Freda Lijawa from the college of Asian Tourism International. we were told to create a blog and continue to updated it so that we could improve our typing skills and also our english.