liliyasrecipes

Thai Red Coconut Curry With Deep Fried Scallops

Posted on July 14, 2012September 17, 2012 by Liliyas Recipes

This is my favorite dish to make…” It’s easy, yummy, and healthy! I came up with this recipe after tasting different kinds of curries.

Ingredients

1 Tablespoon Oil

1 Tablespoon Red Curry Paste

2 Tablespoons Fish Sauce

1 Inch Galangal root

1 Tablespoon Sugar

2 Kifer Leaves or 1 tsp lime zest

1 stick of fresh Lemongrass smashed cut in two

2 Cloves Garlic chopped

1 Chili Pepper

1 TablespoonLime juice

1 15 Once can Coconut Milk

1/2 Cup Chicken Stock

1 Carrot

1/2 Squash

1 Small Onion

1/2 zucchini small

1 Small tomato

1 small green pepper

2 Tablespoons of Cilantro chopped

16 Once bag of Raw Scallops or Raw shrimp

1/2 Cup Bisquick Mix

To Prepare

Julienne Onion, zucchini, pepper, carrot, and squash. Chop tomato.

Heat a large frying pan on medium heat add oil, Curry, fish sauce, galangal, sugar, kifer leaves, lemongrass, chili and garlic. Cook for 1 minute, Add all vegetables except tomatoes and stir fry 3-4 minutes or until vegetables start to wilt.

Add Coconut milk, Chicken Stock, lime juice, tomato and Cilantro heat through. Remove lemongrass, chili, galangal and kifer leaves (I take them out at the end because the aroma is stronger)
Top with fried scallops*

To Make Fried Scallops

Rinse scallops, mix with Bisquick mix and deep fry for three minutes at 375.

Serve with Rice and Curry.

Zucchini Pancakes

Posted on July 13, 2012September 17, 2012 by Liliyas Recipes

I grew some zucchini in my garden. This is a great way to use them up.

Ingredients

4 large zucchinis
2 eggs
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 Garlic clove pressed
1/2 Cup of Bisquick Mix
Oil for frying

To Prepare;

Grate Zucchini and press to remove some of the water. Add eggs, salt, pepper, Garlic, Bisquick mix. Mix well if to dry add 1 teaspoon of water at a time. Heat frying pan on medium add oil and fry two minutes per side. Enjoy with dill and sour cream.
Make 12 small pancakes

How to Cook Perfect Jasmine Rice Every Time

Posted on July 13, 2012September 17, 2012 by Liliyas Recipes

How to cook perfect jasmine rice every time? Follow this great recipe that I got from my mother in law.

Ingredients
1 cup of Jasmine Rice
2 tablespoons of butter
1/2 teaspoon of salt
2 Cups of water

To Prepare

Rinse rice under cold running water if needed. Heat a large frying pan and add rice, salt and butter stir rice for about five minutes or until rice will start to turn white in color. Add water and let it simmer for five minutes, close with lid. Turn heat to low and let it cook until soft another 12-15 minutes.
Makes 4 half cup servings.

Home Style Croutons

Posted on July 12, 2012September 17, 2012 by Liliyas Recipes

This is a great way to use up your day old bread. And make your own croutons for salads, Soups, etc. When you make your own you know what goes into them. You can also add your own flavors.

Ingredients

8 slices of Bread
5 tablespoons of Olive Oil
2 teaspoons Seasoning Salt

To Prepare

Dice bread into the size you want your croutons to be.

Mix with salt and Olive Oil. Heat heavy bottom pan (I use cast iron skillet) to Medium heat and fry the bread until nice and golden brown. Cool and use on salads and or soups. using butter will make your croutons taste like it has butter stuck on bread.

Clam Chowder

Posted on July 12, 2012September 17, 2012 by Liliyas Recipes

One of the best recipes that I created with some tweeks and trims. This chowder turned out creamy, with great color and texture. Please enjoy.

Ingredients

4 5 once cans Minced clams in clam juice
4 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 cups finely chopped onions
1 cup finely chopped celery
3 teaspoons minced garlic
1/2 teaspoon thyme
2 bay leaves
3 cups cubed, peeled potatoes,
2 cups heavy cream
1/4 teaspoon freshly ground black pepper
Salt to taste
2 tablespoons butter,
4 teaspoons minced parsley
1/4 cup finely chopped green onions

To Prepare

In a large pot cook the bacon until browned. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are golden,but now browned about 3 minutes, Add the potatoes, clams with clam juice from can, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are cooked. (If you want a thicker chowder, mash some of the potatoes.) Add heavy cream and season with pepper and salt, for garnish add parsley and green onions and some great home made croutons.