Sean Dennis wrote to Dave Drum <=-

I am very fortunate in that I have only two allergies - bananananas
and wacky weed. And a very mild (some sneezing) one to tree pollen.

I was tested in April for 77 different allergies. I was not allergic
to cats, dogs, and dust mites (?) but everything else really flared up.

My sympathies. At least you're not lactose or gluten intolerant.

Blank looks have always been a speciality here. Like Sgt. Schultz from Hogan's Heroes "I know nothing". Bv)=

Yeah, dumb looks are still free.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tofu Scramble Seasoning
Categories: Seasonings, Tofu, Breakfast, Seandennis
Yield: 2 Servings

Only place I enjoy tofu is in Chinese food.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot & Sour Soup #1
Categories: Oriental, Soups, Mushrooms, Vegetables, Poultry
Yield: 4 Servings

6 Dried Chinese black fungus
6 Dried wood ear, black,
- cloud, straw, or shiitake
- mushrooms, or one bunch
- of fresh enoki mushrooms
5 Dried lily buds
8 oz Can bamboo shoots; drained
2 tb Red wine vinegar
1 tb White or rice vinegar
1 1/2 tb Soy sauce
1 tb Cornstarch
4 c Chicken broth
1/2 Block firm tofu; in sm cubes
1 lg Egg; beaten
1 ts Sesame oil
3 Scallions, diced
1/4 ts Salt
1 1/2 ts Fine ground white pepper
1/4 ts Chilli oil (opt)
Cilantro (opt)

Pour boiling water over the mushrooms until the mushrooms
are covered and allow them to soak for 20 minutes,
turning the mushrooms over occasionally. It may not
seem like a lot but they will grow quite a bit. After
soaking remove any woody ends with a knife. Cut mushrooms
into strips. Reserve 1/4 cup of the liquid and mix with
the cornstarch. (If using fresh enoki mushrooms set aside
as they do not need to soak).

Pour boiling water over the lily buds until covered and
allow to sit for 15 minutes. Cut the buds crosswise then
tear them up into a few bunches.

Mix the vinegars and soy sauce together and set aside.
Open the can of bamboo shoots, drain well, and cut the
shoots lengthwise into strips.

Place the chicken broth into a bot and bring to a boil
over high heat. Add the tofu, mushrooms, lily buds,
bamboo shoots, vinegar mixture, and cornstarch mixture.
Mix and bring back to a boil. Once it comes to a boil
remove from heat. While stirring the soup slowly pour
the egg into the broth in a small steam while stirring
the soup allowing the egg to instantly cook and feather
into the soup.

Add the scallions, white pepper, sesame oil, and chilli
oil if using. Taste and adjust white pepper, vinegar,
and salt to taste. Add cilantro to garnish and for added
flavour. Serve immediately.

Serves 4.

From: http://simplyrecipes.com

MM Format by Dave Drum - 18 April 2010

Uncle Dirty Dave's Kitchen

MMMMM

... Be nice to smokers. They don't have long to live.
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Dave Drum wrote to Sean Dennis <=-

My sympathies. At least you're not lactose or gluten intolerant.

Yes but there's always that chance. I swear I get new allergies by the
month sometimes...

Only place I enjoy tofu is in Chinese food.

That tofu scrambler recipe is actually really good and to some, they
cannot tell the difference. I love miso tofu soup and like it in that.
I can't really afford tofu right now but it's one of the things my mom
got me to like when I was young, like broccoli.

I don't own a George Foreman grill anymore unfortunately but this recipe
is delicious:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cornmeal Crispy Chicken Breasts
Categories: Main dish, Chicken, Seandennis
Yield: 4 Servings

4 Boneless, skinless chicken
--breasts
1 Egg, beaten
3/4 c Yellow cornmeal
1/2 t Dried basil leaves
1/4 t Dried oregano leaves
Salt and pepper to taste
1/4 c Grated Parmesan cheese
2 T Lemon juice

Prep time: 15 minutes Cook time: 6 minutes Total time: 21 minutes

Place the chicken between two sheets of waxed paper and pound the
chicken to 1/3" thick. Pour beaten egg in shallow bowl. In a
shallow pan, combine basil, oregano, pepper, salt, and cheese. Brush
chicken with the lemon juice, then dip in beaten egg, and then coat
with the cornmeal mixture.

Spray George Foreman two-sided grill with nonstick cooking spray. Cook
chicken for 4-7 minutes until thoroughly cooked to 160 degrees F,
brown and crisp.

[Sean's note: I own a George Foreman G5 grill. I would set the
thermostat to "medium" and cook for at least 7 minutes.]

From:
http://busycooks.about.com/od/chickenbreastrecipes/r/GFcornmealchick.h
tm

MM'd by Sean Dennis on 25 October 2014.

MMMMM

--Sean

... If you hold a *nix shell to your ear, you can actually hear the C.
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