Special request from my teddy bear "Bryant" for his 12th Birthday.....
1 (9 inch) pie crust, baked
250 g white sugar
15 g all-purpose flour
15 g cornstarch
2 g salt
355 ml milk
4 egg yolks
56 g unsweetened chocolate
15 g butter
5 ml orange liqueur
In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil. Boil and stir for one minute.
Remove from heat and stir in chocolate, butter and orange liqueur . Stir until melted.
Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste
6 oz. ground pork
2 oz. small shrimp, minced
1 oz. crab meat, coarsely chopped
Some shredded carrots
1 oz. bean noodles/cellophane noodles/glass noodles – soaked in hot water for 30 minutes or until they turn very soft
1 clove garlic, minced
1 shallot, minced
3 big dashes ground black pepper
1 teaspoon fish sauce
Salt to taste
1 small egg, lightly beaten (use only half)
Vietnamese rice paper
Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling.
To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3 inches long.
Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels.
Slice the orange in half. Dig out the insides and set them aside. Or eat them. You won't need them again. Put the hollowed out skins on your muffin tray
Mix And Pour The Jell-o
Dump the package of Jell-O into your medium bowl. Add 16 oz. of boiling water. Stir until the powder dissolves completely. Now add the freezing cold vodka and the cold water and mix. Pour the mixture into the empty peels.
Set The Shots
Put your Jell-O shots into the refrigerator. The Jell-O takes 2 to 4 hours to set.
Have A Slice
Once the Jell-O is firm, slice the orange . enjoy!!!