Text 16209, 100 rader
Skriven 2007-06-01 22:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: horsepistols 591
============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Little Charlee was an RH baby
 JW> she has one non-functioning kidney
 JW> her second one is exceedingly
 JW> healthy. There is no concern for her health, although the second one
 JW> will probably be surgically removed

 ML> Um, I hope the dox figure out which kidney to remove.

Had it been necessary I'm sure they would have done better than me!

 ML> I knew a girl who had six toes on one foot, and they sliced
 ML> one off, and it grew back. Maybe the stub will regenerate
 ML> into a proper kidney.

My Dad's tonsils did that.... twice.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Paillards With Asian Salad
 Categories: Chicken
      Yield: 4 servings
 
      4    Boneless, skinless chicken
           Breast halves (6 oz. each)
    1/4 c  White miso paste
    1/4 c  Mirin
      2 tb Seasoned rice vinegar
      3 tb Soy sauce
      2 tb Thinly sliced green onion
      2 ts Minced garlic
      2 ts Sesame oil
      2 ts Brown sugar
      8    Wonton wrappers
      1 tb Vegetable oil
    1/2 ts Kosher salt
      2 tb Sesame seeds, toasted
      4 c  Baby lettuce mix
    1/2 c  Grated carrot
    1/2 c  Diced red cabbage
    1/2 c  Peeled and thinly sliced
           English cucumber
    1/3 c  Diced red onion
    1/4 c  Thinly sliced radishes
           Dressing: recipe follows
           Lime slices
           Cilantro sprigs
 
  Place chicken between two sheets of plastic wrap; pound to 1/4-
  inch thickness. In medium bowl, whisk together miso paste, mirin,
  rice vinegar, soy sauce, green onion, garlic, sesame oil and brown
  sugar. Pour over chicken, cover and refrigerate at least 30
  minutes. Line baking sheet with parchment paper. Brush wonton
  wrappers on both sides with vegetable oil; cut in thin strips.
  Place strips on parchment paper, sprinkle with kosher salt and
  bake in 350-degree oven about 8 minutes until crisp and brown.
  Cool on paper towels. Place ridged grill pan over medium high
  heat; spray with cooking spray. Remove chicken from marinade and
  place on pan, two at a time; discard marinade. Cook chicken about
  5 minutes on one side; turn and cook 4 minutes more. Cover with
  foil to keep warm. In large bowl, toss lettuce, carrot, cabbage,
  cucumber, red onion and radishes. Sprinkle with half of wonton
  strips; add Dressing and mix well. Place chicken on serving
  platter and mound salad on top. Sprinkle with remaining wonton
  strips and sesame seeds. Garnish with lime slices and cilantro
  sprigs.
  
  Dressing:
  3 tablespoons vegetable oil
  1 tablespoon sesame oil
  2 tablespoons seasoned rice vinegar
  1 tablespoon fresh lime juice
  2 teaspoons soy sauce
  1 tablespoon sugar
  2 tablespoons finely chopped cilantro
  1/2 teaspoon Thai chili garlic paste
  1/4 teaspoon seasoned salt
  
  In a medium bowl, whisk together oils, vinegar, lime juice and soy
  sauce. Add sugar, cilantro, Thai chili garlic paste and seasoned
  salt. Whisk to mix well.

  Source: Susan Cortesi, Northbrook, Ill., fourth place, National
  Chicken Cooking Contest

  From: Terry Pogue To: Foodwine
 
MMMMM
 

Cheers

YK Jim


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