Subj : Cole's Law was: Reduced s To : Carol Shenkenberger From : Dave Drum Date : Sun Mar 17 2024 05:59:00 -=> Carol Shenkenberger wrote to Dave Drum <=- > Title: KFC Style Cole Slaw > Categories: Salads, Dairy, Chilies > Yield: 6 Servings > > 6 c Cabbage; shredded > 1 c Carrots; shredded fine > 1/4 c Sugar > 1/2 ts (ea) salt & pepper > 1/2 c Milk > 1 c Mayo; NOT Miracle Wimp > 1/2 c Buttermilk > 1/2 ts Celery seed > 3 ds Hot pepper sauce > 3 tb Minced white onion CS> EEK! Candied cabbage! Sacrelidge! Call for an exorcist! A quarter cup of sugar among all the other stuff is hardly "candied". I get it that you don't care for sweet cole slaw - but it's my preference over the vinegar based versions. CS> No sugar in mine. Savory instead. Redolant with mustards, crunchy CS> types of cabbage, red and white minced onions! CS> Shaking that horrid image pf candied cabbage (wow), I agree boiled CS> cabbage has no place in my uses unless it's small abounts gracing a CS> soup. A good bowl of Pho will often have some. Well, bok choy is an Asian cabbage - and it has little taste that in't masked by the cooking liquid. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Quick Chicken Pho Categories: Poultry, Soups, Vegetables, Herbs, Pasta Yield: 2 Servings 1 (3/4"/2 cm) section ginger 2 md (to lg) green onions 1 sm (1/2 oz/15 g) bunch cilantro - sprigs 1 1/2 ts Coriander seeds 1 Whole clove 4 c (1 l) chicken broth 2 c (480 ml) water 8 oz (225g) boned, skin'd chicken 1/2 ts Fine sea salt * 5 oz (150 g) dried, narrow, flat - rice noodles 2 ts (to 3) fish sauce 1/2 ts Sugar or 1 ts maple syrup - (optional) * Pepper (optional) MMMMM----------------------OPTIONAL EXTRAS--------------------------- Bean sprouts Mint sprigs Thai basil Cilantro leaves Lime wedges PREPARE THE BROTH INGREDIENTS: Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger. Coarse chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside. TOAST THE BROTH INGREDIENTS: In a 3 to 4 quart pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic. ADD THE BROTH AND BRING TO A SIMMER: Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth. Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes. While the broth simmers, soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside. Remove the chicken from the broth once cooked: After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield). Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying. [NOTE: If the chicken isn't quite cooked through when you begin to shred it, just split it into a few pieces and put it back in the broth for another few minutes until cooked through. The split pieces will quickly cook through.] STRAIN THE BROTH: When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups (1 l). Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note. FINISH THE PHO: Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls. [NOTE: I didn't find it necessary to soften my noodles any further. I just added them to the bowls and poured the hot broth over top. However, dunking them in the broth would make them more flavorful!] Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth's saltiness one last time. Return the broth to a boil and ladle into the bowls. Enjoy with any extras, if you like. [NOTE: I just left the broth at a low simmer during this last step, rather than bringing it to a boil again. I thought it was plenty hot!] * I didn't have sea salt at hand - so I used popcorn salt. I did NOT add the sugar or maple sirup. Since I had some bean sprouts, limes, and cilantro leaves to hand, those and the sliced chilies were my garnishes -- UDD RECIPE FROM: http://www.simplyrecipes.com Uncle Dirty Dave's Kitchen MMMMM .... I'm writing a book. I've got the page numbers done. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .