A jambalaya egy New Orleans kornyeki (cajun) specialitas, shrimp meg
sutnivalo kolbasz karikak is vannak benne, finom es laktato. 

Jambalaya Classique

                                

 1 pound medium shrimp 
2 chicken breast halves (about 1 pound total) 
4 cups water 
2 medium onions, chopped 
2 medium celery ribs, chopped 
 3 garlic cloves, minced 
2 teaspoons salt 
1 tablespoon olive oil 
0.5 pound andouille (pont olyan mint a magyar nyers sutnivalo kolbasz)
or kielbasa sausage, cut into 0.5-inch-thick rounds 
1 medium green bell pepper, seeded and chopped 
4 scallions, chopped 
1 (15-ounce) can peeled plum tomatoes in juice 
2 tablespoons Worcestershire sauce 
0.5 teaspoon dried thyme 
0.5 teaspoon cayenne pepper 
2 cups long-grain rice 
 chopped fresh parsley, for garnish 

 In a large saucepan of boiling salted water, cook the shrimp over
high heat just until they turn pink, about 2 minutes. Cool, peel,
and devein the shrimp, reserving the shrimp and their shells separately.

In a large saucepan, combine the chicken breasts, the reserved
shrimp shells, the water, half the chopped onion, half the chopped
 celery, on third of the garlic, and 1 teaspoon salt. Bring to a
simmer over medium-high heat. Reduce the heat to medium-low
and cook, partially covered, until the chicken juices run clear yellow
when pierced with a fork, 20 to 25 minutes. Remove the chicken
 breasts from the cooking liquid.

In a sieve set over a large bowl, drain and reserve the cooking
 liquid, discarding the solids. You should have about 4 cups of
liquid; add water, if necessary. Remove and discard the chicken
 bones. Chop the breast meat coarsely and set it aside.

 Heat the oil in a 5 quart Dutch oven (nagy labas). Add the sausage and cook
over medium heat, stirring often, until lightly browned, about 5
minutes. Then stir in the reserved cooking liquid, the remaining
 teaspoon of salt, the tomatoes with their juice, Worcestershire
 sauce, thyme, and cayenne. Bring to a simmer, breaking up the
tomatoes with a spoon. Stir in the rice and return to the simmer.
Cook over medium-low heat, tightly covered, until the rice has
absorbed all the liquid, about 25 minutes.

Remove the Dutch oven from the heat, stir in the reserved shrimp
and chicken, cover, and let stand for 5 minutes. Transfer the
jambalaya to a warmed serving bowl, sprinkle with parsley, and
serve immediately.

Cook's Notes: There's something about serving jambalaya at a
 party that almost guarantees the good times will roll. (Let the good
times roll: New Orleans motto) As it's difficult to decide just what
kind of jambalaya to make (meat, shellfish, or poultry), we normally put
a little bit of everything into
 the pot. (Not one to complicate matters, but you can use 1 cup
 chopped smoked ham instead of the sausage. Or you could stir in
1/2 pound cooked crabmeat at the end to replace the shrimp.)


Az amerikai palacsinta (pancake) sutoport vagy szodabikarbonat
tartalmaz, nem elesztot. 

2 tojassargajat osszekeverunk, 2 csesze (1 csesze 240 ml) tejjel, 4
kiskanal olajjal. 2 csesze lisztet osszekeverunk 3 kiskanal sutoporral,
2 kiskanal cukorral, csipet soval. A lisztes mixet habverovel
csomomentesre keverjuk a tejes mixszel. Hozzaadjuk a 2 tojas felvert
feherjet. Olajozott teflonserpenyobe 1/2 szedokanalnyi adagokat teszunk,
kis korongokka terul, mindket oldalukat aranyszinre sutjuk. Porcukorral,
juharsziruppal, friss gyumolccsel, tejszinhabbal, vagy amivel akarod
fogyaszthato. 

Bea

Van egy jo receptem, ami mar tobb alkalommal is nagy elismerest valtott
ki 
azokbol a bator szemelyekbol akik megmertek kostolni.
A palacsintakat elkeszitjuk, gombapaprikast keszitunk, megpedig 
gombapaprikashoz valo gombabol(csiperke, laska, pofeteg, szegfu,
tolcser, ozlab stb. 
lehetoleg keverve mert finomabb) ezt csak azert jegyzem meg mert
idegesito ahogy a 
szakacskonyvek oriasi szazaleka a gombas recepteknel "gombat" ajanl,
teljesen 
mindegy, hogy mifele-fajta, milyen kajakhoz talal, remelhetoleg eheto,
szoval 
szornyu.
Tehat keszitunk egy finom gombapaprikast, bo-leve legyen, sok hagymaval
es petrezselyemzolddel, tejfol nelkul. 
A paprikast leszurjuk, a levet felre tesszuk, a gombat leoroljuk
2-3-szor, 3-5 tojast kemenyre fozunk, azt is leoroljuk, a palacsintakat
megtoltjuk evvel a keverekkel, a toltelekeket 
kivajazott hoallo edenybe tesszuk, a paprikas levet osszekeverjuk
tejfollel(nem kell sporolni)
raontjuk a toltelekekre, es sutoben kb 20-30 percen keresztul sutjuk.

Keresem, hogy egyebb husos/gombas/sajtos palacsinta-finomsagokat ha
ismertek osszatok meg 
velem is, mert rovidesen ki kell rukkolnom egy finom kajaval.

koszi

Rezso