Liver Sausage (jitrnice)--czech Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Clean one hog head and ears and cut upp head and remove eyes. Cook
with lever, heart and tongue until tender. Remove from broth cool
and remove bones, grind in food chopper. Add salt and peper to
taste. Add 1 clove garlic chopped fine. Cook 2 c. pearled barley and
add to ground meat, along with enough of the broth in which the meat
has been cooked. Stuff into casings (not too full), then drop into
the remaining broth and cook about 40 minutes. Remove from broth to
cool, heat before serving. Fry in heavy skillet or in medium oven
until heated through.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Title: Thai Fried Rice
Categories: Check, Ethnic
Yield: 4 Servings
4 T Vegetable oil
2 Lop cheung or Chinese
Sausages, thinly sliced
1/2 lb Medium shrimp, peeled,
Deveined and patted dry
2 Eggs, beaten
2 Serranos, seeded and diced
1 cl Garlic, minced
3 Scallions, thinly sliced
3 c COLD cooked rice
Thai fish or soy sauce
2 Thai red chiles, seeded and
Diced
Heat 2 T of oil in wok over high heat.
Stir-fry sausages until edges are crisp. Transfer to platter with
slotted spoon. Stir-fry shripm just until pink and transfer to
platter. Drain liquid from wok, leaving about a spoonful of oil. Pour
in eggs, swirling to make a thin, puffy layer. Quickly scramble into
bite-sized pieces and transfer to platter.
Return wok to high heat and swirl in remaining oil. Stir-fry
serranos, garlic, and scallions less than a minutes. Add rice,
stirring and tossing to evenly coat and fry. Return sausage, shrimp,
and egg to wok, drizzle fish or soy suace to taste, and stir and toss
less than a minutes. Turn out onto platter and garnish with red
chiles.
Source: "Totally Chile Pepper Cookbook", 1994
Source from luhu.jp
with lever, heart and tongue until tender. Remove from broth cool
and remove bones, grind in food chopper. Add salt and peper to
taste. Add 1 clove garlic chopped fine. Cook 2 c. pearled barley and
add to ground meat, along with enough of the broth in which the meat
has been cooked. Stuff into casings (not too full), then drop into
the remaining broth and cook about 40 minutes. Remove from broth to
cool, heat before serving. Fry in heavy skillet or in medium oven
until heated through.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Title: Thai Fried Rice
Categories: Check, Ethnic
Yield: 4 Servings
4 T Vegetable oil
2 Lop cheung or Chinese
Sausages, thinly sliced
1/2 lb Medium shrimp, peeled,
Deveined and patted dry
2 Eggs, beaten
2 Serranos, seeded and diced
1 cl Garlic, minced
3 Scallions, thinly sliced
3 c COLD cooked rice
Thai fish or soy sauce
2 Thai red chiles, seeded and
Diced
Heat 2 T of oil in wok over high heat.
Stir-fry sausages until edges are crisp. Transfer to platter with
slotted spoon. Stir-fry shripm just until pink and transfer to
platter. Drain liquid from wok, leaving about a spoonful of oil. Pour
in eggs, swirling to make a thin, puffy layer. Quickly scramble into
bite-sized pieces and transfer to platter.
Return wok to high heat and swirl in remaining oil. Stir-fry
serranos, garlic, and scallions less than a minutes. Add rice,
stirring and tossing to evenly coat and fry. Return sausage, shrimp,
and egg to wok, drizzle fish or soy suace to taste, and stir and toss
less than a minutes. Turn out onto platter and garnish with red
chiles.
Source: "Totally Chile Pepper Cookbook", 1994
Source from luhu.jp