Food Recipe|Cook Recipe|Mix Drink|Recipes

Caesar Salad Special

2011-12-31T05:45:00.000-08:00

Caesar Salad Special
Serving ten servings
two tbsps vinegar
two cups olive oil
two cups vegetable oil
one head romaine lettuce
two cups parmesan cheese (grated)
12 lb. meat (cooked until crispy)
one cup of croutons (hand-crafted)
one in a food processor or blender, method of blue cheese, garlic, Worcestershire sauce, salt, pepper, eggs, lemon juice & vinegar. With the motor walking, slowly drizzle in the oil & mix until thick mixture. Pour the sauce in a jar, seal & refrigerate. Cook bacon until crisp; icy & crumble. When you are prepared to serve, place lettuce in salad bowl & mix with the sauce. Sprinkle with Parmesan cheese, bacon
material
three tbsps blue cheese
two cloves garlic (crushed)
12 TSP Worcestershire sauce
12 tsp salt
12 TSP pepper (freshly ground)
one tsp. Dijon mustard
one egg
one tbsp lemon juice

Salad Special Potato

2011-12-31T05:14:00.000-08:00

Ingredients Serves 6 servings
two pounds red potatoes 12
two tbsps red wine vinegar
one tbsp vegetable oil (olive)
one tbsp Dijon mustard
12 TSP dried Basil
12 TSP pepper
two tsp salt
12 cups plain yogurt

two cups sour cream
one tsp garlic salt
34 Cup red onion (chopped)
12 cups celery (diced)
the four flesh (strips cooked and crumbled)
two eggs (hard cooked, chopped)
one in a saucepan, Cook the potatoes in boiling saltwater until tender. Meanwhile, in a massive bowl, merge vinegar, oil, mustard, basil, pepper and salt; stir. Drain the potatoes and cut in to 1-inch pieces and add to the mixture of vinegar and oil while still warm. Toss to coat; chilled . In another bowl, mix together the yoghurt, sour cream and garlic salt. Add onions, celery, bacon and eggs; stir. Add to the mix the potatoes; stir gently. Cover and chill for several hours.

Ahi Tempura with Roasted Rice Paper and Mango Black Bean Salad Dressing Recipe

2011-12-31T05:10:00.000-08:00

Material
Mango-Black Bean Salad Dressing
1/2 cup cooked black beans
1/2 cups mango, peeled and diced
1 tsp coriander leaves, chopped
1 tbsp sweet chili sauce
1/8 cup of rice wine vinegar
1/8 cup of sake
AHI tuna steak four three.
12 asparagus pencil, pale
4 carrots, peeled and pale
1/2 yellow pepper, seeded, and cut a slender deribbed
1 ocean salt and freshly ground black pepper
2 sheets of nori (dried seaweed)
Tempura
1/4 cup soy sauce
1 recent ground black pepper
1 tablespoon coriander
Skipjack Tuna
1 cup flour
1 cup and a pair of tablespoons of soda water
1 Pinch salt
1 light-weight vegetable oil for frying
Rice Paper Crisps
2 sheets of paper rice dough
/Salad Garnish
1 cup mixed recent vegetables
8 Whole chives

Instruction

To make the sauce: combine all ingredients and put aside for a minimum of one hour.

To make the chips of rice paper: Preheat the broiler as high because it can go. Cut a circle of paper grain in [*fr1]. Lay the rice paper items on a baking sheet and Bake till crisp, regarding thirty seconds. Watch as Cook terribly quickly. When it absolutely was simply setting out to Brown, take away from the grill. The curve piece whereas they're heat.

To serve: a bit of paper is standing on a plate of grilled rice respectively. Cut every roll of tuna on the bias and stood 2 fruit, cut-side up, on all sides of the rice paper. Divide Greens among plates. Divide the Sauce Mango-black bean among plates. Garnish every plate with a pair of garlic chives.
To make a tuna: with a pointy knife, butterfly each steak tuna and open out flat. Split asparagus and carrot in [*fr1] lengthwise. Place the asparagus, bell peppers and carrots within the center of every piece of tuna and tuna rolls round the vegetables into the cylinder. Keep the vegetables within the center of the tuna. Roll in plastic wrap, seal and refrigerate for a minimum of one hour or up to four hours.

Mix the flour, one cup of water, soda and salt during a shallow Bowl. The dough ought to be loose, regarding the consistency of the dough pancake; Add a lot of soda water, one tablespoon at a time, to mengencerkan the dough if necessary. Heat oil during a frying pan till 360 F. Take tuna rolls out of the fridge and opened. Cut every sheet nori in [*fr1] and wrap one sheet around one [*fr1] tuna rolls. Dip chilled tuna rolls into the dough and FRY for two minutes. take away with slotted spoon and drain on paper towels. The goal is to not cook the dough crispy tuna, all the method through.

Cinnamon Rolls iChef in Recipes

2011-12-31T05:08:00.000-08:00

Material
1/2 cup shortening
3/4 cup amber sugar
one egg
3/4 cup milk
1/2 tsp baking soda
two tsp chrism of tartar
two 1/2 cups flour
charging
one cup amber sugar
one tsp biscuit (or added if You like it)
1/2 cup broiled butter

one. Shorten the cream, amoroso & eggs.

two. Add the dry capacity & milk alternately.

three. to accumulate the biscuit rolls: On the apparent in the anatomy of powder, use rolling pin to abrade the chef in to a rectangle as ample as obtainable (until the chef is about 1/8 inch to 1/4 thick). Melt the adulate & advance analogously on the dough. Sprinkle biscuit amoroso admixture to the broiled butter. Beginning with the continued ancillary (it is a rectangle, so allotment ancillary longer) formed up in to a ellipsoidal tube. "Pinch the edges to seal. With a aciculate knife, allotment broken blubbery tubes to one inch.

four. put on a cookie area non-stick (or a cookie area lined with baking spray).

iChef.com Tip: Biscuit Rolls are admirable if advised with ceramics has this: Combine one Â½ cups confectioners ' amoroso (also alleged amoroso icing) with three or four tablespoons of milk. Drizzle on biscuit rolls afterwards they accept cooled off a bit.

five. broil rolls at 400 Â° F until aureate brown. Permit to air-conditioned for a few account afore removing from pan.

Roast Beef Pitas Recipe

2011-06-10T02:07:00.000-07:00

1 cup of plain yogurt
½ teaspoon of dried dill
1 teaspoon of mustard
1 medium bell pepper chopped (your choice of color)
2 pita breads cut in half
¾ pounds of thinly sliced cooked roast beef
1 cup of alfalfa sprouts

Mix yogurt, dill, mustard, and chopped bell pepper. Fill each pita half with ¼ of the beef and ¼ of the sprouts and top with yogurt dressing
Makes four half pitas filled.

Delicious roasted chicken sandwich

2011-06-10T02:05:00.000-07:00

In a large bowl, combine the chicken, grapes, red onion, celery, basil, almonds and mayonnaise. Mix well; chill and serve.
1 (200g) package roasted chicken breast fillets - skin removed, cubed
175g (6 oz) seedless grapes, halved
85g (3 oz) red onion, diced
3 stalks celery, diced
1 bunch fresh basil leaves, cut into thin strips
140g (5 oz) blanched flaked almonds
170ml (6 fl oz) mayonnaise

Stuffed Dill Pickles

2011-06-10T01:43:00.000-07:00

Slice end off pickles. Carefully remove center with apple corer. Remove all possible moisture; drain. Fill center with cheese; pack firmly. Wrap tightly with wax paper; refrigerate for several hours or longer. Slice just before serving. If served on round crackers, cut thinner slices.

Marinated Frankfurters

2011-06-10T01:34:00.000-07:00

Cook, chill and skin frankfurters if necessary. Cut in 1-inch lengths and let stand in French dressing for 1 hour or longer; drain and serve on toothpicks.

Free Cowboy Caviar Recipe

2011-04-13T04:38:00.000-07:00

Directions

Combine all ingredients in a large bowl.
Chill if making ahead.

Ingredients

2 - 15 oz cans black beans, rinsed
1 - 17 oz can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 C fresh cilantro, chopped
Dressing:
1 T red wine vinegar
4 T lime juice
2 T olive oil
1 t salt
1/2 t ground pepper

Free Pizza Dough Recipe

2011-04-13T04:37:00.000-07:00

Ingredients
3 tsp dry active yeast
1 tsp sugar
1 1/3 cups warm water
3 Tbsp extra virgin olive oil
3 Tbsp fine corn meal
3 cups flour">bread flour or all purpose flour, plus extra for kneading and rolling
1 tsp salt

Directions

In a large bowl, dissolve yeast and sugar in warm water and set aside for 5 minutes until foamy. With a large spoon, stir in the olive oil, cornmeal, flour and salt. Soon you'll have a workable dough.
Turn the dough out onto a lightly floured surface and knead for 5 minutes. If you haven't kneaded before, essentially you fold the dough over and the push it down into the surface till it flattens a bit, then fold and repeat. Sprinkle flour on the surface as needed to keep the dough from sticking.
When done, put the dough in a lightly oiled bowl and turn it once so the surface of the dough is covered with oil. Then cover the bowl with a dish towel or plastic wrap and let sit and rise in a warm place for 45 minutes. It should about double in size. Then punch the dough down (hit it in the middle repeatedly with your hand in a fist), fold it over tightly and form it into a ball. Then let it rise for another 30 minutes.
The dough is now ready. It can keep overnight in the refrigerator and also freezes well. If you want to refrigerate or freeze, punch it down, fold it, and cover tightly with plastic wrap. Bring it back to room temperature before rolling it. When warm, form into two balls of equal size and roll out into two 12 inch pizza crusts.
I made one pizza with marinara, oregano, mushrooms, olives, mozzarella and parmesan cheese . The other I made with a basil pesto, mushrooms, mozzarella an parmesan. Both were outstanding, with the pesto being my slight favorite! I baked them for about 12 minutes at 500 F,

Free Recipe Brown Sugar and Mustard-Glazed Ham

2011-04-13T04:36:00.000-07:00

Preparation
Remove and discard glaze packet from ham or reserve for another use. Prepare ham according to package directions, uncovering and brushing occasionally with the Brown Sugar and Mustard Glaze for the last 30 minutes of the baking time.
Brown Sugar and Mustard Glaze: Mix sugar, mustard and water until well blended.
Carve ham just before serving.

Ingredients

* 1 Cook's® Bone Spiral Sliced Half Ham

Brown Sugar and Mustard Glaze

* 1/2 cup firmly packed dark brown sugar
* 2 tablespoons Dijon Mustard
* 1 teaspoon water

Free Recipe Ham Steak with Red Onion Marmalade

2011-04-13T04:26:00.000-07:00

Preparation
Melt butter in medium saucepan over medium heat. Add onions; cook and stir 5 minutes, or until crisp-tender.
Stir in wine, Chambord and grenadine. Cook 45 minutes, or until all liquid has evaporated and onions are very tender, stirring occasionally.
Add vinegar and salt; cook 5 to 10 minutes, or until no liquid remains, stirring occasionally. Cool 30 minutes. Stir in cilantro. Cook ham according to package directions. Serve marmalade at room temperature over cooked ham garnished with pomegranate seeds, if desired. Refrigerate leftover marmalade.

Ingredients

* 2 Cook's® Bone-in Ham Steak (1 pound each)
* 1/4 cup butter
* Pomegranate seeds (optional)
* 1/4 cup chopped fresh cilantro
* 1/4 teaspoon kosher salt
* 1 tablespoon cider vinegar
* 1/4 cup grenadine
* 1/4 cup Chambord or other raspberry-flavored liqueur
* 1/4 cup red wine
* 2 medium red onions, cut in half, thinly sliced

Shin-ra-myun Recipes

2011-02-17T07:54:00.000-08:00

Recipe Ingredients (found within package)

* Noodle: Wheat flour, palm oil, modified potato starch, salt.
* Powdered soup: salt, glucose, garlic, monosodium glutamate, sugar.
* Vegetable flake: dried carrot, dried green onion, and dried seaweed.
Cooking Directions

1. Boil 2¾ cup of water in a pot.
2. Put the noodle and 2 soup bases all together.
3. Cover & let it simmer for additional 4-5 minutes.
4. For improved taste please add kimchi, green onion, egg, etc.
Nong Shim noodles are considered to be one of the top selling ramyun in the world.

Christmas Pancakes from Hungary recipes

2010-07-29T08:53:00.000-07:00

The cheese filling:
1 tbsp. butter
2 cups baker’s cheese, or 1 pint large-curd cottage cheese pressed through a fine sieve
2 eggs, separated
1 /2 cup sugar
1 tbsp. freshly grated lemon zest
1 /2 cup seedless white (some call them “golden”) raisins, soaked in hot water for 1 hour and then drained
1 cup sour cream

1. Make the palacsinta first: In a large bowl, beat eggs well. Add the milk, sugar, and vanilla. Gradually add the sifted flour, beating until you have a smooth, thin batter.

2. Heat up a small frying pan or crêpe pan over medium heat. Coat the pan lightly with cooking spray. Pour in enough batter to cover the pan with a very thin layer, tilting the pan with a circular wrist motion so the mixture spreads evenly. The pancakes will cook very quickly, about 30 seconds on each side. To serve six, fix 12 pancakes.

3. Now it’s time to prepare the palacsinta filling: Preheat your oven to 350°F. (Do this while you’re making the pancakes.) With 1 tablespoon of butter, lightly grease an 8-inch-square ovenproof dish.

4. In a large bowl, mix the cheese, egg yolks, 1/4 cup of the sugar, the lemon zest, and raisins. In a separate bowl, beat the egg whites until stiff. Gently fold a small portion of the egg whites into the cheese mixture, then fold in the remaining egg whites.

5. Place an equal portion of the filling on each palacsinta. Roll up the pancakes jelly roll fashion and place the rolls one next to another in the prepared dish.

6. Heat the sour cream in a small saucepan, gently stirring with a whisk until it liquefies. Pour half the sour cream over the palacsinta, then sprinkle them with the remaining 1/4 cup sugar. Bake for 20 minutes. Cover with the remaining sour cream, and serve at once.
• Prepare: 90 minutes
• cook/bake: 25 minutes
• serves: 6

The batter:
5 eggs
3 1/2 cups whole milk
1 /4 cup sugar
1 tsp. vanilla extract
3 cups sifted all-purpose flour
cooking spray

Egg Fried Rice Recipes

2010-05-19T05:29:00.000-07:00

Egg Fried Rice Recipe. A quick and easy meal, this recipe for Egg Fried Rice tastes just like they make it in your corner Chinese Take-Away but at a fraction of the cost!
You will need
* 350 g pre-cooked long grain rice (refrigerated)
* 4 tbsp oyster sauce
* 2 tbsp soy sauce
* 2 eggs, beaten
* 4 tbsp peanut oil or vegetable oil
* 2 tbsp shredded carrots
* 4 tbsp frozen peas, thawed
* 1 spring onion, sliced
* 2 garlic cloves, minced
* salt and white pepper
* 1 wok
* 1 wooden spoon

Five-Spice Chicken Wings recipe

2010-03-30T06:37:00.000-07:00

Cilantro Rice
Add chopped fresh cilantro to a bowl of steaming hot rice.
Steamed Chinese (or regular) Broccoli with Oyster Sauce and Sesame Seeds
Look for Chinese broccoli in large grocery stores or any Asian market. Steam or cook for 2 minutes in boiling water. Drain, and place on platter. Drizzle with oyster sauce and sprinkle with toasted sesame seeds. Regular broccoli is an easy substitution.

Orange Wedges and Fortune Cookies

Cut navel oranges into wedges and place on a platter with fortune cookies, just like in all the restaurants in Chinatown.

Food recipe of Sushi Recipes - California Rolls

2010-03-04T03:06:00.000-08:00

Method:
Poach the prawns and set aside to cool.
Cut the avocado in half lengthwise. Remove the flesh and cut into strips about 1 cm (1/2 in) thick, keeping the pieces as long as possible. Drizzle with the lemon juice to prevent discoloration.
To make the rolls, follow the directions for rolling sushi. Place 2 lettuce leaves down the middle of the rice on each roll. Top with 3 prawns, placing them end to end along the center of the lettuce. Place the avocado strips e~ end to form a line next to the prawns.
Spoon 1/4 of the mayonnaise on the prawns and add some of the Pickled Ginger, salmon roe and sesame seeds to the roll. Roll up like the sushi rolls and cut each roll into 8 slices.
Ingredients
12 medium prawns, peeled and deveined or 1 cup cooked crab meat
1 large avocado
Juice
from half a lemon
4 sheets nori, toasted
600 g (4 cups) cooked Sushi Rice
8 lettuce leaves, coarsely cut
3 tablespoons Homemade Japanese Mayonnaise mixed with 1 teaspoon wasabi paste
3 tablespoons Pickled Ginger
3 tablespoons salmon roe
1 tablespoon toasted sesame seeds

Asian Rice and Noodles

2010-03-04T02:49:00.000-08:00

Rice noodles or stable forms of Asian food, the noodles became popular in the regions under the influence of China, and other areas remains basically eat rice. Mie generally occurs in the combination plate, with vegetables and meat as one dish meal. When cooking noodles is important to follow instructions carefully.
Paddy is cultivated in many varieties and in many tropical countries of Asia.
Generally, Asia is the producer of rice. Here are the top 10 producers:
Top 10 producers of rice, 2003
(paddy production in metric tones)
1. China 166,000,000
2. India 133,513,000
3. Indonesia 51,849,200
4. Bangladesh 38,060,000
5. Vietnam 34,605,400
6. Thailand 27,000,000
7. Myanmar 21,900,000
8. Philippines 13,171,087
9. 10,219,300 Brazil
10. Japan 9863000
praise from chefmoi

Artichoke Salad Recipe

2009-11-30T02:29:00.000-08:00

Directions
* Cut the garlic and the direction of a knife blade or heavy pestle and mortar using the flat edge of salt 1 teaspoon pulp crush.
* Garlic paste and mustard mixed medium bowl.
* Gangjinchul and vinegar 4 in olive oil, whisking a thick and soft dressing sounds so sure of the coolant stream.
* Salt and pepper is said.
* Dressing with basil or parsley stir.
* Add red onion to separate.
* At least 30 minutes at room temperature can wait.
* Stir in the shrimp and to provide 1 hour or until ready to refrigerate.
* Artichokes in half, and iceberg lettuce pieces.
* Along with one large bowl or individual salad plates mixed lettuces 2 bed check.
* Artichokes are spread over the lettuce.
* Immediately before processing shrimp and marinade over the salad to chilled water.

Ingredients
-1 Clove garlic - 2 teaspoons Dijon mustard - 4 tablespoons red wine vinegar - 2 / 3 cup olive oil - 3 tablespoons fresh basil literally - the component that is fragmented, or 2 tablespoons fresh parsley - masked - 16 shrimp, cooked ounces - Separated 1 red onion - correctly - chopped - 14 ounces peeled 1 Wed - 1 / 2 head iceberg lettuce - arichoke Hart - have been discharged, and a mixed green salt taste pepper 1 container

Tomato-Basil Soup Recipes

2009-10-27T09:15:00.000-07:00

Ingredients

* 2 teaspoons olive oil
* 3 garlic cloves, minced
* 3 cups fat-free, less-sodium chicken broth
* 3/4 teaspoon salt
* 3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
* 2 cups fresh basil leaves, thinly sliced
* Basil leaves (optional)

Nutritional Information

Calories:
103 (24% from fat)
Fat:
2.8g (sat 0.4g,mono 1.7g,poly 0.4g)
Protein:
5.8g
Carbohydrate:
15.9g
Fiber:
4g
Cholesterol:
0.0mg
Iron:
2.4mg
Sodium:
809mg
Calcium:
129mg

Chicken Parmesan Recipe

2009-09-04T00:32:00.000-07:00

* 4 skinless and boneless chicken breast halves
* Salt and pepper
* 1/2 tsp oregano
* 4 slices mozzarella
* 1-1/2 cups spaghetti sauce
* 1/4 cupgrated Parmesan cheese

Directions

1. Lay the chicken breast halves in a baking pan and season with salt, pepper and oregano.
2. Cover the chicken with the mozzarella slices.
3. Pour the spaghetti sauce over the cheese, sprinkle with Parmesan, cover loosely with foil and bake in a 350°F oven for about 25 Minutes, until the chicken is cooked through.
4. Remove the cover and slide under the broiler to brown the top.

Chicken And Dumplings Recipe

2009-09-04T00:24:00.000-07:00

* 4 cups all purpose flour (sifted)
* 1 stick butter (softened)
* 1 tbsp parsley
* 1 tsp salt
* Enough broth to mix to make dough a consistency of pie dough.
* 4 chicken breasts (skin on)
* 2 onions (peeled, but left whole)
* 4 ribs of celery (+ several leaves from the stalk)
* 1 bay leaf
* 1 tbsppeppercorns

Directions

1. Add parsley and salt to flour.
2. Cut butter into it.
3. Add broth a little at a time until you have dough the same consistency as pie crust dough.
4. Flour your counter and place dough in center.
5. Flour your rolling pin and roll dough out to about 1/4" Thick.
6. Cut it in strips, then in desired size pieces.
7. Bring your broth back to a rolling boil.
8. Add salt to taste and 2 tbsp parsley flakes.
9. Add Chicken.
10. Once broth is boiling hard, drop dumplings in just a few at a time, until all are used.
11. Turn down on low.
12. Simmer 30 minutes or until dumplings are done.

Grilled Salmon Recipe

2009-07-15T08:08:00.000-07:00

Recipe Ingredients:

6 salmon fillets, without skin(about 4 ounces each)
1 tablespoon minced garlic
3 teaspoons parsley flakes
6 teaspoons butter
1 large lemon, squeezed and juiced
vegetable spray

usually enclose my salmon fillets or steaks in aluminum foil before placing them on the grill. The easiest and my preferred method is to place the salmon into a homemade aluminum foil container. The container can be made by simply piecing together two layers of heavy duty foil paper. Fold the foil on three sides in a manner that will restrict juices and steam from escaping and leave the fourth side open.

Spray the inner lining of the foil generously with cooking or vegetable spray and then add your salmon. Next evenly add minced garlic, parsley flakes and butter to each piece of fish. Next pour lemon juice on each salmon fillet and seal the fourth side of your foil container.

Place aluminum foil container filled with salmon on a hot grill. Cook salmon in a covered grilled for about 10 minutes per inch thickness of fillet. As an example you would cook a 1 inch fillet about 10 minutes. Turn once or twice throughout cooking to avoid burning. The salmon is done when it turns pink throughout and flakes easily with a fork. To avoid dryness do not overcook.

Cooking Recipes-Spring Sandwiches

2009-06-15T18:37:00.000-07:00

1. Trim the crusts from the loaf of bread and cut it into 12 slices 1/8 inch thick. In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper.

2. The mixture should be quite smooth. Thickly spread it on 6 slices of bread. Top each slice with another piece of bread, and lightly press them together.

3. At this point, the sandwiches maybe wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using).

4. Over moderate heat, melt the butter and oil in a 10- to 12-inch skillet. When the foam subsides, add the sandwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side, until they are crisp and golden brown.

5. Drain on paper towels and serve while hot, either whole as a main luncheon course or a snack, or cut in quarters to accompany cocktails.
# ½ loaf day-old homemade-type white bread, unsliced
# 10 anchovy fillets, finely chopped
# 4 tablespoons softened butter
# 2 tablespoons prepared Dijon mustard
# 4 hard-cooked eggs, finely chopped
# ¼ cup finely chopped dill, or ¼ cup combined dill, parsley and chives
# 1/8 teaspoon freshly ground black pepper
# 2 tablespoons butter
# 2 tablespoons vegetable oil

Cooking Recipes-Fried Tofu with Prawn Sauce

2009-06-15T18:27:00.000-07:00

Ingredients
200 g. prawns
1 package fried tofu puff
1/3 cup Chinese dried shredded black mushrooms
1/3 cup chicken broth
1 Tbsp thin soy sauce
2 Tbsp oyster sauce
2 tsp sugar
1 Tbsp tapioca flour
1 sprig cilantro
2 fresh chillies
2 Tbsp vegetable oil for stir-frying
1/2 cup vegetable oil for frying

Preparation
1. Soak Chinese dried shredded black mushrooms (wash dirt before soak) until soft, drain mushrooms and set aside. Clean prawns, peel shell, and devein.
2. Remove chillie stems, cut cilantro roots, slice chillies and pick only cilantro leaves from stems. Heat oil for frying in a wok on medium-high heat, when oil is hot, add fried tofu puff. Fry until all sides crisp, drain on paper towel.
3. When fried tofu puff is cool, cut in half along diagonal, and arrange on a serving plate.
4. Heat oil for stir-frying in a wok on medium heat. When oil is hot, add shredded Chinese black mushrooms, stir-fry for a while, then add prawns. Stir until the prawns are getting cook, pour chicken broth into a wok, and bring to boil. Then season with thin soy sauce, oyster sauce, and sugar, stir thoroughly.
5. Meanwhile mix tapioca flour with 1 Tbsp water, stir until flour dissolve. Then, add flour water into the sauce, stir quickly to keep it from forming chunks. Add sliced chillies, stir quickly, and remove from heat.
6. Pour the sauce on fried tofu puff, garnish with cilantro leaves, and serve immediately.

Pretzels cooking Recipes

2009-06-15T18:18:00.000-07:00

Ingredients

(A) 160g Butter, 70g Icing sugar

(B) 1 Egg yolk, 1/4 tsp Vanilla essence, Zest of 1 lemon, finely grated

(C) 260g Flour, 1tsp Baking powder, 1/2 tsp Milk powder, some Coarse sugar

It's kind of Moulded & Shaped cookie. Te cookie dough is stiffer which can be moulded or shaped into balls, crescent or pretzel. Some dough needs to be refrigerated some does not. A wet fork can be used to press on the cookie dough to make pattern to the cookies. You can top the cookie with chopped nuts, sesame seeds, desiccated coconut, cornflakes and etc. to make the cookies look more apptetizing.
Directions

1.Mix (A) till well blended. Then add in (B) and cream lightly till smooth.

2.Add in sieved (C) and mix till well blended.

3.Refrigerate for 60 minutes. Take some of the dough out and roll it into 9cm strip, 8mm in diameter.

4.Plaited each strip from both ends to make a loose knot.

5.Brush the surface of the plaited dough with water. Then sprinkle some coarse sugar on top.

6.Bake at 175 degree for 15~20 minutes.

Chicken Salad Asian Recipe

2009-05-24T18:43:00.000-07:00

Salad
2 tablespoons sesame seeds
8 cups shredded napa cabbage (1 small head; see Ingredient notes)
1 1/2 cups grated carrots (2-3 medium)
5 radishes, sliced (about 1 cup)
1/2 cup chopped scallions
3 1/2 cups shredded skinless cooked chicken (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip)

Dressing
1/4 cup reduced-sodium soy sauce
3 tablespoons rice-wine vinegar
1 1/2 tablespoons brown sugar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons chile-garlic sauce (see Ingredient notes)
3 tablespoons canola oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon tahini paste
3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid
1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

NUTRITION INFORMATION: Per serving: 289 calories; 14 g fat (2 g sat, 7 g mono); 64 mg cholesterol; 14 g carbohydrate; 28 g protein; 3 g fiber; 518 mg sodium.

Nutrition bonus: Vitamin A (100% daily value), Vitamin C (60% dv).

1 Carbohydrate Serving

TIP: Ingredient Notes: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.

Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded.

Tip: To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 11/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

Nam Phuong Salad Asian Recipe

2009-05-24T18:41:00.000-07:00

*10 cm(4 inch) piece giant white radish
*1 tbsp oil
*12 lettuce leaves
*3 stalks celery
*1 medium red onion
*2 large fillets white fish, fried
*30g (1 oz) dried squid (optional), soaked
*2-3 cloves garlic, thinly sliced
*3 fresh red chilies, thinly sliced
*6 spring onions, shredded
*2 tbsp roasted peanuts, crushed
*small bunch coriander leaves and mint
*12 krupuk, freshly fried

Method:

1.

Shred white radish and boil quickly in a little water with oil added/ Wash lettuce, dry and arrange on a serving plate.
2.

Wash celery and slice thinly. Peel onion and cut into thin slices, then break into rings. Arrange celery, onion and radish on top of lettuce.
3.

Cut fish into small, thin slices. Shred dried squid, if used. Place fish on top of vegetables. Scatter garlic, chilies, spring onion, peanuts, coriander and mint leaves over salad. Surround with krupuk.
4.

Mix sauce ingredients together and serve separately.

Rice Soup With Prawns Asian Recipe

2009-05-24T18:39:00.000-07:00

*1 1/4 cups broken rice
*2 tbsp vegetable oil
*2 cloves garlic, chopped
*375g (12 oz) prawn meat, chopped
*2 spring onions, chopped (whites and green separated)
*1 slice ginger, shredded
*10 cups chicken stock or water
*fish sauce
*chopped fresh coriander

Method:

1.

If broken rice is not available, use short or long-grain white rice and crack in a blender. Place in a large saucepan. Sauté the garlic in the oil until well colored, add the prawn meat and sauté briefly.
2.

Add to the rice with the white parts of spring onion, the ginger, stock and 2 tablespoons fish sauce. Add salt and pepper and bring to the boil. Simmer until the rice is very tender, about 20 minutes.
3.

Add extra fish sauce to taste and the reserved spring onion greens with coriander. Serve in deep bowls.

Chicken Rolls with Spring Onions Asian Recipe

2009-05-24T18:36:00.000-07:00

*4 chicken thighs (about 500 g or 1lb)
*2 teaspoons grated fresh ginger
*180 ml (3/4 cup) sake
*2 tablespoons soy sauce
*4 spring onions
*2 tablespoons cornstarch
*1 tablespoon oil
*Kitchen string

1.

Debone chicken thighs and place on a work surface, skin side down. Score the flesh with a sharp knife. Press on the meat to spread it out, creating an even thickness
2.

Combine ginger, 2 tablespoons sake and soy sauce in a large bowl. Coat the chicken, and set aside to marinate for 20 minutes, turning occasionally.
3.

Drain chicken and place skin side down on working surface. Cut spring onions to the same length as the chicken and place 3 or 4 pieces across each piece of chicken. Sprinkle with an even coating of cornstarch.
4.

Roll each piece of chicken up and fasten with kitchen string, securing at both ends.
5.

Heat oil in 25-cm (10-in) skillet over medium-high heat. Add chicken rolls, seam side down, and cook, turning chicken frequently with tongs, until evenly browned.
6.

Drain fat from skillet, leaving chicken in place, and add sake. Reduce heat to medium-low, cover and cook for 7 minutes.
7.

Add reserved marinade and cook chicken roll for 10 to 12 minutes, or until tender
8.

To serve, remove string from meat and slice crossways in 2-cm (3/4 -in) thick slices and spoon pan juices over the slices.

Marinated Eggplant Asian Recipe

2009-05-24T18:25:00.000-07:00

1/4 c Tamari
2 tb Loosely packed cilantro (coriander or chinese Parsley) leaves
1 tb Rice wine vinegar
1 ts Toasted sesame oil
1 1/2 Med. cloves garlic, smashed and peeled
3/8 oz Peeled fresh ginger (1 by 1/4 piece cut Crosswise into 1/4 inch slices
4 md Sized (2 oz. each) Chinese eggplants *

* (here they call them Japanese - the small skinny light purple or lavender ones)

1. Combine all ingredients EXCEPT EGGPLANT in a blender or processor. Process until smooth. Prick th eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13x9x2 oval dish.

2. Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into the dish. Let stand 45 minutes.

3. Turn eggplants skin side down. Cover tightly with microwave plastic wrap. Cook at high power for 10 minutes. Prick plastic to release steam. Remove, uncover, spoon sauce over eggplants. Serve as side dish. Recommended with grilled fish steak or chicken breast (of course I'd baste that with a soy based marinade).

I may try this over a wok steamer rather than in the microwave.

Mexican Lasagna Recipes

2009-04-27T02:33:00.000-07:00

Ingredients
# 2 tablespoons chili powder
# 2 teaspoons ground cumin
# 1/2 red onion, chopped
# 1 (15-ounce) can black beans, drained
# 3 tablespoons extra-virgin olive oil
# 2 pounds ground chicken breast, available in the packaged meats case
# 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
# 1 cup frozen corn kernels
# Salt
# 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
# 2 1/2 cups shredded Cheddar or shredded pepper jack
# 2 scallions, finely chopped

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Perfect Pineapple Pops Recipe

2009-03-28T03:34:00.000-07:00

Ingredients:

* 2 c. plain yogurt
* 1/2 c. canned crushed pineapple (packed in its own juice instead of packed in syrup)
* 1 can frozen pineapple or orange-pineapple juice concentrate, thawed

Utensils:

* medium-sized bowl
* mixing spoon
* small paper cups
* plastic wrap
* wooden popsicle sticks (available at craft stores)
* measuring cups
Prep time: about 60 to 120 minutes

Directions:

1. Drain the can of crushed pineapple so all the juice runs out.
2. Put all the ingredients in a medium-sized bowl and mix them together.
3. Spoon the mixture into the paper cups. Fill them almost to the top.
4. Stretch a small piece of plastic wrap across the top of each cup.
5. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
6. Put the cups in the freezer until the mixture is frozen solid.
7. Remove the plastic wrap and peel away the paper cup. You'll have pineapple pops to eat and share!

Serves: 6

Serving size: 1 pop

Nutritional analysis (per serving):

169 calories

4 g protein

1 g fat

36 g carbohydrate

0 g fiber

5 mg cholesterol

62 mg sodium

136 mg calcium
0.1 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:

If you like, you can make this recipe using plastic popsicle molds instead of the paper cups and popsicle sticks.

Berry Tasty Muffins Recipe

2009-03-28T01:46:00.000-07:00

Ingredients:

* 1/2 c. fat-free cream cheese
* 4 8-inch flour tortillas
* 2/3 c. romaine lettuce, shredded
* 2/3 c. red cabbage, shredded
* 1 red tomato, diced
* 1/4 c. red onions, sliced
* 1/3 c. carrots, grated
* 1/4 c. blue cheese
* 1 c. alfalfa sprouts
Prep time: 5 minutes

Utensils:

* knife (You'll need help from your adult assistant.)

Directions:

1. Spread 2 tbsp. cream cheese over one side of each tortilla.
2. Divide remaining ingredients evenly among tortillas.
3. Roll up each tortilla.
4. Cut each rolled wrap in half diagonally.

Serves: 4

Serving size: 1 wrap

Nutritional analysis (per serving):

182 calories
10 g protein
5 g fat
2 g sat. fat
24 g carbohydrate
2 g fiber
9 mg cholesterol
443 mg sodium
157 mg calcium
1.6 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

Use a variety of vegetables. Try flavored cream cheese.

Updated and reviewed by: Steven Dowshen, MD
Date reviewed: May 2005
Originally reviewed by: Allison Brinkley, RD, LD/N, CNSD

Recipe of Wild Rice Soup

2009-03-11T08:45:00.000-07:00

Ingredients:
* 1 medium onion, diced
* 2 stalks celery, diced
* 2 carrots, diced
* 1 box uncooked Uncle Ben's wild rice and long-grain rice mix, including seasoning packet
* 1 clove garlic, minced
* 1 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/4 teaspoon freshly ground black pepper
* 3 (14-1/2-ounces each) cans chicken broth
* 1 (12-ounce) can evaporated milk
* 1/4 cup all-purpose flour
* 1-1/2 cups diced smoked turkey or rotisserie chicken
* 1 cup frozen green peas, thawed
* 2 Tablespoons red wine, optional

Recipe of Baked Risotto Primavera

2009-03-11T08:33:00.000-07:00

Ingredients:
* 1 tablespoon extra-virgin olive oil
* 2 medium onions chopped (about 1-1/2cups)
* 1 cup short- or medium-grain brown rice (see Note)
* 3 cloves garlic, minced
* 1/2 cup dry white wine
* 2 (14-1/2-ounce) cans reduced-sodium chicken broth or 3-1/2 cups vegetable broth
* 8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
* 1 cup sugar snap peas or snow peas, trimmed, cut into 1-inch pieces
* 1 cup diced red bell pepper (1 medium)
* 1-1/2 cups freshly grated Parmesan cheese (3-1/2 ounces)
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh chives
* 1-2 teaspoons freshly grated lemon zest, preferably organic
* Freshly ground pepper to taste

Cook Recipe-Rice Pilaf with Spiced

2009-03-11T08:04:00.000-07:00

Serves six to eight.

4 Tbs. unsalted butter
3 medium onions: 2 sliced (about 3 cups); 1 small diced (about 1-1/4 cups)
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
Pinch ground cloves
1-1/2 tsp. kosher salt; more as needed
Freshly ground black pepper
1 orange, zest finely grated (about 2-1/2 tsp.) and juiced (about 6 Tbs.)
3/4 cup sweetened dried tart cherries
1-1/2 cups long-grain white rice
3/4 cup shelled pistachios, toasted and roughly chopped (3.5 oz.)

Asian Cook Recipes "Mutton Soup"

2009-02-14T10:15:00.000-08:00

Ingredients :

1kg mutton
200g shallots
5 cloves garlic
30g ginger
1 tablespoon plain flour
1750ml water
6 tablespoons cooking oil
2 teaspoons ground black pepper
some salt
2 pieces pandan leaves
1 tablespoon diced Chinese celery
2 tablespoons fried sliced shallots

Mixed Spices
1 teaspoon cumin powder
1 teaspoon fennel powder
1 teaspoon coriander powder
21/2 cm cinnamon stick
1 star anise
4 cloves
4 cardamoms

Method :

1. Rise mutton and chop into pieces. Chop shallots. Mince garlic and ginger. Fry plain flour without oil till golden brown then mix with 250ml of water.
2. Heat up cooking oil and stir-fry shallots, garlic and ginger briefly. Add cumin powder, fennel powder, coriander powder and ground black pepper and fry till fragrant.
3. Toss in mutton and fry for 1 minute. Pour in 1500ml of water and bring to a boil. Add salt, cinnamon stick, star anise, cloves, cardamoms and pandan leaves and cook till the mutton is tender.
4. Last of all, add batter mixture and bring to a brief boil. Scatter diced Chinese celery and fried sliced shallots on top.

Salad With Peanut Sauce Indonesian Recipes

2009-02-14T09:55:00.000-08:00

Ingredients

* 100 g cucumbers, slices (optional)
* 100 g tofu, fried and slices (optional)
* 100 g tempeh, fried and slices (fermented soybean)
* 25 g lettuce, slices
* 50 g cabbage, boiled for 2 minutes, and drained

Peanuts Sauce

* 250 g peanuts, fried
* 250 ml coconut milk
* 3 garlic cloves
* 1 clove or red onion
* bay leaf
* 75 g lump sugar
* salt (optional)
* 500 ml water

Directions

1Mixed and delicated fried peanut, garlic, red onion, then boiled with lump sugar, bay leaf and coconut milk,cooked until coagulate.

2Serving: stack vegetables, and than put the peanut sauce in top vegetables.

Food Recipes>West Chicken

2009-01-24T07:05:00.000-08:00

INGREDIENTS (Nutrition)

* 3 tablespoons soy sauce
* 1 tablespoon honey
* 1 tablespoon vegetable oil
* 1 teaspoon lime juice
* 1 teaspoon chopped garlic
* 4 skinless, boneless chicken breast halves

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DIRECTIONS

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Food Recipes> Roasted Pepper Dip Recipe

2009-01-17T02:14:00.000-08:00

Ingredients: Smoked Jalapeno Peppers
1tsp extra-virgin olive oil
5 cloves garlic, peels intact
3 red bell peppers, roasted, peeled and seeded
½ tsp ground cumin
4oz cream cheese, room temperature
2 tbsp sour cream or crème fraiche
Salt & freshly ground pepper

Directions:
Preheat oven to 350 degrees (F). Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil. Place in the oven until the cloves are soft (40-60 minutes), let cool.

Squeeze the soft garlic cloves from their peels into a blender or food processor fitted with the metal blade. Add the red peppers and cumin and purée. Add the cream cheese and blend until smooth. Transfer into a small bowl and fold in the sour cream or crème fraiche. Salt and pepper to taste. This dip will keep in an air tight container, refrigerated for 2 to 3 days.

TIP: this simple recipe offers several serving options; toss with pasta, and serve with crusty bread and fresh green salad. The blend of roasted peppers and garlic make for a flavorful topping for baked potatoes. To save time, buy roasted peppers in a jar.

2009-01-17T01:51:00.000-08:00

Ingredients:
1 cup black Kalamata olives, pitted
2 small anchovy fillets, drained, coarsely chopped (or 1 tablespoon anchovy paste)
2 tablespoons capers, drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoons chopped fresh tarragon
3 tablespoons extra virgin olive oil

Directions:
Combine all ingredients in a food processor and pulse until a coarse paste forms. Transfer to an airtight container and store in the refrigerator for up to 1 week.

Cook Recipe>Pancetta Tagliatelle With Parmesan and Butter

2009-01-17T01:45:00.000-08:00

Ingredients:
Tagliatelle

* 12 slices pancetta, or dry-cured streaky bacon
* 1 handful fresh rosemary, leaves picked or 1 handful fresh thyme, leaves picked or 1 handful fresh summer savory, leaves picked
* 4 good knobs of butter
* 2 cloves garlic, peeled, finely, sliced
* 2 parsnip, peeled, halved, finely, sliced, lengthwise
* 1 lb. dried tagliatelle
* 3 good handfuls grated parmesan cheese
* sea salt, and freshly cracked black pepper

Directions:
Tagliatelle

1. In a large, non-stick frying pan fry your pancetta and herbs in half the butter for 2 minutes on medium heat.
2. Add the garlic and parsnips.
3. Cook for a further 3 minutes, until the pancetta is slightly golden and the parsnips have softened nicely.
4. Cook your tagliatelle in salted boiling water (check the packet for cooking time), then drain, reserving a little of the cooking water.
5. Mix the pasta with the parsnips and pancetta and stir in the rest of your butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny.
6. Season to taste.

Three Easy Dinner Recipes and Menus

2009-01-05T05:53:00.000-08:00

The third week of easy dinner recipes, home cooked meals that are amazingly easy to make and taste great!

*Blue Ribbon Chili with Buttered Cornbread
*Penne in Vodka Sauce with Tossed Salad and Italian Bread
*Easy Chicken Cordon Bleu with Buttered Rice
*Barbecued Shredded Beef on Kaiser Rolls with Baked French Fries
*Honey Glazed Ham with Baked Corn and Dinner Rolls
*Irish Chicken and Dumplings
*Italian Sausage Peppers and Onions with Spagetti

Week One Easy Dinner Recipes and Menus

2009-01-05T05:03:00.000-08:00

The first full week of easy dinner recipes, seven days of different meals your family will love!

* Tuna Casserole
* Baked Pesto Chicken with Angel Hair Pasta
and French Bread
* Chili Coke Roast with Mashed Potatoes and
Garlic Green Beans
* Bacon and Cheese Quiche with
Home Fried Potatoes
* Honey Pecan Pork Chops with
Baked Sweet Potatoes and Buttered Brocolli
* Easy Chicken Stroganoff with Tossed Salad
and Italian Bread
* Bubble Pizza

Food Recipe>Creamed Chicken Delmonte

2008-12-21T22:27:00.000-08:00

Select a large stewing chicken about six and one-half to seven pounds. Singe and draw, then wash. Place in a preserving kettle with

2 onions,
1 clove,
1 carrot, cut in dice,
2 branches of celery, cut in small pieces,
1 fagot of soup herbs,
2 1/2 quarts of boiling water.

Cover closely and bring to a boil. Simmer slowly until tender and then cool in the stock. Now remove the skin and cut meat in neat pieces, about one inch square. Place in a large saucepan

1 quart of chicken stock,
3/4 cup of flour.

Stir to blend thoroughly and then bring to a boil. Cook for five minutes and add two onions, minced fine, and

Stir to blend thoroughly and then bring to a boil. Cook for five minutes and add two onions, minced fine, and

1 tall can of pimentoes, minced fine,
1/4 of celery, cut in inch blocks and parboiled,
3 well-beaten eggs,
1 tablespoon of salt,
1 1/2teaspoons of paprika,
The prepared chicken meat,
Juice of 2 small lemons.

Heat until very hot and then serve on toast. Lay three tips of canned asparagus that has been heated in its own juice and then sprinkle with finely chopped parsley.

Food Recipe>Cranberry Dumpling

2008-12-21T22:15:00.000-08:00

Ingredients:
FILLING:
2 cups of cranberries
1/2 cup of seedless raisins
1 cup of brown sugar
DUMPLINGS:
1 and 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
3 tablespoons of shortening
Preparation:
1. Chop 2 cups of cranberries very fine and add 1/2 cup of seedless raisins 1 cup of brown sugar.
2. Place in the mixing bowl 1 and 1/2 cups of flour 1/2 teaspoon of salt 1 teaspoon of baking powder. Stiffen to mix and then rub in 3 tablespoons of shortening and work to a dough with one-half cup of cold water.

# Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth.

# Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain.

# Serve, cut in inch-wide slices with sweetened cranberry sauce.

Food Recipe>Beef in Puff Pastry

2008-12-21T22:08:00.000-08:00

Ingredients:
400 g (1 lb) puff-pastry
800 g (1.75 lb) beef steak
200 g (7 oz) liver paté
8 slices bacon
2 small black truffles, cut into sticks
1 egg
2 Tbs brandy
1 Tbs butter
pepper, salt

Preparation:

1. Thaw puff-pastry.
2. Sprinkle beef with brandy, season with salt and fry it a little bit. Wrap it with bacon and bind with a string. Place it in the tray, put in preheated oven (200 C, 392 F) and roast for 10 minutes. Take it out of the oven, take off string and bacon and let it cool.

# Pierce beef at an angle with a sharp pointed knife at random. Stuff the truffles into all the incisions and gaps you have made with the knife. Spread liver paté over beef.
# Roll out the pastry, put beef in the middle, smear ends with egg, cover with other end of pastry and seal it.
# Bake in the oven until golden.

Food Recipe>Chinese Recipe : Water Chestnut Pudding

2008-12-21T18:23:00.000-08:00

Chinese Recipe : Water Chestnut Pudding
Ingredients:
* 1 lb (1/2 kg) water chestnuts
* 12 oz (336 g) sugar
* 6 cups water
* 10 oz (280 g) water chestnut starch
* 2 tablespoons oil
Directions:
1. Peel and wash the water chestnuts. Grate and cook in 4 cups of water with sugar for 10 minutes.
2. Mix the water chestnut starch with the remaining 2 cups of water then filter through a fine sieve.
3. Pour the starch mix with the oil gradually into the boiling syrup. Stir constantly until well mixed. Scoop into a greased cake mould and steam over medium heat for 40 minutes. Leave to cool.
4. Cut into oblong pieces to shallow fry in an oiled pan before serving.

Cook Recipe>Passionate Citrus Cup

2008-12-14T03:32:00.000-08:00

Ingredients:

3 large oranges (peeled and segmented)
3 ruby grapefruit (peeled and segmented)
For the dressing:
4 large ripe passion fruit*
½ tsp peeled and finely grated ginger
3 tbsp organic sunflower oil
Pinch caster sugar
6 mint leaves, sliced into fine ribbons (to garnish)

Method:

1. Share out the fruit into four dishes or glasses

2. Remove the pips by straining the passion fruit through a sieve to leave approximately 1 ½ tbsp juice. Mix this well with the other dressing ingredients and drizzle over the fruit. Garnish with mint ribbons.

* Make sure your passion fruit are ripe and wrinkly otherwise you may not have sufficient juice and the juice will be sharp.

Cook Recipe>Raisin Cheesecake Bars

2008-12-14T03:31:00.000-08:00

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup margarine, melted
1 lb. cream cheese, softened
1/4 cup honey
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon vanilla
2 eggs
1 cup raisins
* Mix graham cracker crumbs, sugar and margarine, set a side 1/2 cup of mixture
* Press into bottom of a 13" x 9" pan
* Beat cream cheese, honey, lemon peel, lemon juice,vanilla and eggs until smooth
* Stir in raisins
* Pour into pan, sprinkle remaining crumb mixture over top
* Bake 15 min. at 350o
* Let cool, cut into bars.
* Must be kept in refrigerator

Cook Recipe>Pecan Pie

2008-12-14T03:26:00.000-08:00

One-Crust Pie 10-Inch
1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 - 4 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary)

Gather pastry into a ball: shape into flattened round ball on lightly floured cloth-covered board. Roll pastry 2 with a rolling pin 2 inches larger then the pie plate you will be using. Once flat fold pastry in half and ease on pie plate, pressing firmly against bottom and side. If it is difficult to get perfectly on plate you may need to patch it up by using any extra scraps of dough.

Filling

CAKES
Butterscotch Cake
Joyce's Melted Ice Cream Cake
Jody's Cake PIES
Paulette's Famous Crumb Topping Apple Pie
Pumpkin Ice Cream Pie
Pecan Pie
Chocolate Pudding Pie
White Chocolate Coconut Cream Pie

Cakes

Butterscotch Cake

Mix together:

* 1 Duncan Hines yellow cake (this brand only)
* 1 - 15 0z. can Thank You brand butterscotch pudding
* 2 eggs

Put into greased or sprayed 13x9 aluminum baking pan.

Top with mixture of:

* 1/2 cup brown sugar
* 1 cup butterscotch morsels
* 1 cup chopped pecans

Bake:
350 degrees for 35-40 minutes

Joyce's Melted Ice Cream CakeJoyce's Melted Ice Cream Cake
This is a cake with endless possibilities so let your imagination and your taste buds go wild with this one!

You will need:

* 1 package (18.25 oz) Duncan Hines White cake mix
* 2 cups melted ice cream (any flavor but use high quality brand such as Ben and Jerry’s or Häagen-Dazs / 1pt size)
* 3 large eggs

Blend ingredients in electric mixer: low for 1 minute/scrape bowl then mix for 2 minutes until thick:
Optional: hand mix into mixture: 6 oz mini chocolate chips

Bake 38-42 minutes in greased or sprayed Bunt pan at 350 degrees F.
Cool 20 minutes/turn out/cool 30 minutes more
Dust with confectioners sugar or frost

**For the Holidays we recommend trying Pistachio ice cream or any Holiday ice cream that comes out to give it that extra special Holiday touch** This cake will take on the flavor of the ice cream you use.

**You can also use a chocolate cake mix and pair it up with a chocolate ice cream.

Jody’s Cake

Bake one chocolate Duncan Hines cake in 13x9 pan per package directions.

When out of oven, poke lots of holes with long stick of wooden or plastic spoon. Pour 1 can of condensed milk over cake. Then pour jar of caramel topping (stir first)...

Cool cake, refrigerate and serve with whipped cream or non dairy topping
sprinkled with crushed toffee pieces.

Pies

Paulette's Famous Crumb Topping Apple PiePaulette’s Famous Crumb Topping Apple Pie

Filling
7-8 Apples (Paulette prefers Empire apples) peeled, cored, and sliced into about 8 sections per apple

Put apples in a bowl and coat with granulated sugar. Then add a few tablespoons of cinnamon (to taste) and about two dashes of nutmeg and then a few dashes of flour (to thicken mixture). There is no exact measurements for this part it is all to taste. Put off to side.

One-Crust Pie 10-Inch

1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 - 4 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

Gather pastry into a ball: shape into flattened round ball on lightly floured cloth-covered board. Roll pastry 2 with a rolling pin 2 inches larger then the pie plate you will be using. Once flat fold pastry in half and ease on pie plate, pressing firmly against bottom and side. If it is difficult to get perfectly on plate you may need to patch it up by using any extra scraps of dough.

Take apple mixture and place pie crust.

Crumb topping
Mix 1 cup all purpose flour, 1/2 cup firm margarine or butter and ½ cup packed brown sugar until crumbly. Put mixture over the apples.

Cover pie with aluminum foil and bake 50-60 minutes at 375 degrees F.

Pumpkin Ice Cream Pie

One 9” pie deep dish pie crust - baked and cooled

1 quart good quality vanilla ice cream
1 cup canned pumpkin (not pie mix)
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon each: Ginger, nutmeg, cinnamon or 3/4 teaspoon pumpkin pie spice
1 cup heavy cream

Soften ice cream at room temperature until easily spreadable; then spread into cooled pie crust. (If your pie plate is not a deep dish type, then use less ice cream). Place in freezer until ice cream has hardened.

Blend together: pumpkin, sugar, salt and spices with whisk.
Whip heavy cream in separate cold bowl with mixer until stiff.

Fold whipped cream into pumpkin mixture. Spoon over frozen ice cream shell and return to freezer

Pecan PiePecan Pie

One-Crust Pie 10-Inch
1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 - 4 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary)

Gather pastry into a ball: shape into flattened round ball on lightly floured cloth-covered board. Roll pastry 2 with a rolling pin 2 inches larger then the pie plate you will be using. Once flat fold pastry in half and ease on pie plate, pressing firmly against bottom and side. If it is difficult to get perfectly on plate you may need to patch it up by using any extra scraps of dough.

Filling
2/3 cup sugar
1/3 cup margarine or butter, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans

Heat oven to 375 Degrees F. Prepare pastry. Beat sugar, margarine, corn syrup, salt and eggs with hand beater. Stir in pecans. Pour into pastry-lined pie plate.

Bake until set, 40-50 minutes. Refrigerate until chilled, at least 2 hours. Refrigerate any remaining pie immediately.

Do-ahead tip: After baking, refrigerate pie 2 hours. Freeze uncovered at least 3 hours. Wrap and return to freezer. Store no longer then 1 month. Unwrap pie and thaw in refrigerator 20 minutes.

Brandy-Peacan Pie: Decrease corn syrup to 3/4 cup and beat in 1/4 cup brandy

Chocolate-Pecan Pie: Melt 2 squares (1 ounce each) unsweetened chocolate with the margarine.

Peanut-Chocolate Chip Pie: Substitute 1 cup salted peanuts for the pecans. After baking, sprinkle with ½ cup semisweet chocolate chips. Let stand 30 minutes before refrigerating.

Chocolate Pudding Pie by Mrs. Pond

INGREDIENTS
1 Baked Pie Shell
2 oz. Unsweetened Chocolate
1 Cup Sugar
4 Cups Whole Milk
1/4 tsp. Salt
6 Tbsp. Cornstarch
2 tsp. Vanilla
1 Can Sweetened Whipped Cream

DIRECTIONS
Melt 2 oz. unsweetened chocolate in a double boiler.
Stir in slowly: 1 cup sugar, 3 1/2 cups whole milk and 1/4 teaspoon salt. Heat until boil.
Dissolve 6 tablespoons of cornstarch in 1/2 cup whole milk.
Stir the cornstarch slowly into the hot milk mixture.
Cook over boiling water for 10 minutes stirring constantly.
Cover and cook for 10 to 12 minutes more until you can no longer taste the cornstarch.
Cool by stirring very gently.
When slightly cool, add 2 teaspoons of vanilla and pour into prebaked pie shell and chill.
Serve with sweetened whipped cream.

White Chocolate Coconut Cream Pie by KraftWhite Chocolate Coconut Cream Pie By Kraft

1 1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
4 Tbsp. margarine, melted
1/2 cup HONEY MAID Graham Cracker Crumbs
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, divided
1 3/4 cups milk
1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding & Pie Filling
1 1/2 cups whipping cream, divided

PREHEAT oven to 350°F. Mix 1 cup of the coconut, the margarine and cracker crumbs in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 10 min. Microwave 3 squares of the chocolate in small microwaveable bowl on HIGH 1 1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 15 min. or until chocolate is firm.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in remaining 1/2 cup coconut; pour into crust. Refrigerate until ready to add next layer. Microwave remaining 3 chocolate squares and 1/4 cup of the whipping cream in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Cool 20 min. or until room temperature, stirring occasionally.

BEAT remaining 1 1/4 cups whipping cream in chilled large bowl with electric mixer on medium-high speed until soft peaks form. Add half of the whipped cream to chocolate mixture; stir until well blended. Gently stir in remaining whipped cream. Spoon over filling in crust. Refrigerate several hours or until chilled. Store leftover pie in refrigerator.

Cook Recipes>Butterscotch Cake

2008-12-14T03:25:00.000-08:00

Butterscotch Cake

Mix together:

* 1 Duncan Hines yellow cake (this brand only)
* 1 - 15 0z. can Thank You brand butterscotch pudding
* 2 eggs

Put into greased or sprayed 13x9 aluminum baking pan.

Top with mixture of:

* 1/2 cup brown sugar
* 1 cup butterscotch morsels
* 1 cup chopped pecans

Bake:
350 degrees for 35-40 minutes

Christmas recipes>Cream Cheese Frosting

2008-12-14T02:05:00.000-08:00

INGREDIENTS
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

DIRECTIONS
Beat cream cheese, milk and vanilla in 2 1/2 -quart bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency. Frosts a 13x9-inch cake or fills and frosts two 8 or 9-inch cake layers. Refrigerate any remaining frosted cake.

Recipes > Praline Cookies

2008-12-08T07:07:00.000-08:00

Instructions:
1. Beat together butter & shortening in a large bowl with an electric mixer
2. Add brwon sugar, baking soda & powder and salt;mix well
3. Add egg, milk, and vanilla; beat unitl well mixed
4. Add in flour and 1/2 cup chopped pecans; mix well with a wooden spoon.
5. Shape dough into 2 10 inch rolls, wrap in waxed apper and chill for at least 4 hours and up to 48 hours.
6. Cut dough into 1/4 slices, place on an ungreased cookie sheet and bake for 8-10 minutes until just firm.
7. Prepare frosting by heating together butter, sugar and cream in a small saucepan.
8. Remove from heat, add powdered sugar, beat with a whisk until smooth.
9. Spread over cookies as desired.

Ingredients

1/2 cup butter
1/2 cup shortening
1 cup packed brown sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
2 Tbs. milk
1 tsp. vanilla
3 cups flour
1 cup finely chopped pecans

Brown Sugar Frosting

1 cup packed brown sugar
1/4 cup butter
1/4 cup cream
1 1/3 cups powdered sugar

Food Recipe > Ginger Cookies

2008-12-08T07:02:00.000-08:00

Instructions:
1. Cream together butter & sugar until light and fluffy.
2. Add molasses and egg; mix well.
3. Roll into small balls and coat with powdered sugar.
4. Bake on ungreased cookie sheet for 10 minutes until golden brown.
5. Remove from oven, press in pieces of candied ginger while still warm.

Ingredients
3/4 cup butter, softened
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ground ginger
candied ginger
powdered sugar

Food Recipes > Hallongrottor (Raspberry Caves)

2008-12-08T07:00:00.000-08:00

Method
Using an electric mixer on medium speed, cream butter and sugar until light. Combine flour, baking powder and vanilla sugar and add to butter mixture. Beat at low to combine. Divide this very soft dough in a half and then divide each into eight pieces. Roll each piece into a ball (you will have 16). Line 16 muffin cups with muffin paper. (We use holiday foil bake cups that can be set on a cookie sheet; you don't have to use muffin tins.) Place a ball of dough in each cup and make an indentation in the top of each with a floured thumb. Fill the indentation with 1/2 tsp. raspberry jam. Bake in a 350F oven 20 minutes or until golden and set.
Ingredients

# 1/2 pound (2 sticks) butter, at room temperature
# 2/3 cup sugar
# 2 cups flour
# 1 1/2 tsp baking powder
# 1 Tbsp vanilla sugar*
# 8 tsp. raspberry jam (or any flavor jam)
#
# *or 1 tsp. of liquid vanilla added to butter mixture.

Food Recipe > Cherry Merry Christmas Truffles

2008-12-08T06:40:00.000-08:00

Method
In medium bowl blend cream cheese, sugar and chocolate until smooth and stir in cherries. Form into 1" rolls, wrap in waxed paper, and chill at least 2 hours. Cut into 1" pieces and form into balls. Roll balls into chopped pecans and store in refrigerator. Place in paper candy cups to serve.
Notes: The truffles are the easiest candy to make that I know, and keep indefinitely in the refrigerator, so they can be made well in advance of the holidays. Delicious and easy to make. What a combination.
Ingredients

* 8 ounce package cream cheese, softened
* 4 cups confectioners's sugar
* 4 squares unsweetened chocolate, melted
* 1/4 cup coarsely chopped candied cherries
* 1 cup finely chopped pecans

Food Recipe > German Chocolate Cupcakes

2008-12-03T05:59:00.001-08:00

1. Prepare Chocolate-Pecan Ice Cream "Frosting." Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside.
2. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.
3. In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
4. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
5. Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.

6. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping. Makes 12 servings.

*Toasted Coconut: With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow baking pan. Toast in a 350 degree F oven for 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only toast for 2 to 3 minutes.

**Chocolate-Pecan Ice Cream "Frosting": Line a cookie sheet with waxed paper; set aside. Slice 1/2 gallon chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on waxed paper-lined cookie sheet. Press 3/4 to 1 cup toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.
Nutrition Facts

* Servings Per Recipe 12 servings
* Calories 411,
* Total Fat (g) 25,
* Saturated Fat (g) 12,
* Monounsaturated Fat (g) 9,
* Polyunsaturated Fat (g) 2,
* Cholesterol (mg) 80,
* Sodium (mg) 261,
* Carbohydrate (g) 43,
* Total Sugar (g) 28,
* Fiber (g) 2,
* Protein (g) 6,
* Vitamin C (DV%) 1,
* Calcium (DV%) 10,
* Iron (DV%) 8,
* Percent Daily Values are based on a 2,000 calorie diet

Ingredients

* 1 recipe Chocolate-Pecan Ice Cream "Frosting"
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 ounces sweet baking chocolate
* 1/4 cup water
* 1/2 cup butter, softened
* 1/2 cup sugar
* 2 eggs
* 1/2 teaspoon vanilla
* 1/2 cup buttermilk or sour milk
* Caramel ice cream topping
* 2/3 cup toasted shaved coconut**

Food Recipe > Cranberry Almond French Toast Muffins

2008-12-03T05:56:00.000-08:00

Method

Preheat oven to 350 degrees. Line 12 cup muffin tin with paper liners. Spray lightly with nonstick cooking spray. In a large bowl, beat until fluffy, milk, eggs, and extracts. Whisk in 1 tablespoon melted butter, brown sugar, 1 teaspoon cinnamon and salt until well combined. Add challah bread, and mix until moistened. Let stand 10 minutes. Stir in dried cranberries and almonds. Spoon into muffin cups. In a small bowl, stir together remaining cinnamon and granulated sugar. Sprinkle over batter. Drizzle with remaining melted butter. Bake 30 to 35 minutes, or until muffins are slightly puffed and golden. Remove to wire rack. While hot, drizzle with maple syrup. Cool for 15 minutes.
Ingredients
* 1 1/2 cups milk

* 3 eggs
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1/4 cup butter, melted and divided
* 1/3 cup brown sugar, packed
* 2 teaspoons ground cinnamon, divided
* 1/8 teaspoon salt
* 6 1 inch slices challah bread, cut in 1/2 inch cubes
* 1/2 cup dried cranberries
* 1/2 cup sliced almonds
* 3 tablespoons granulated sugar
* 6 tablespoons pure maple syrup

Food Recipe > Cherry Merry Christmas Truffles

2008-12-03T05:10:00.000-08:00

Ingredients
* 8 ounce package cream cheese, softened
* 4 cups confectioners's sugar
* 4 squares unsweetened chocolate, melted
* 1/4 cup coarsely chopped candied cherries
* 1 cup finely chopped pecans
Method
In medium bowl blend cream cheese, sugar and chocolate until smooth and stir in cherries. Form into 1" rolls, wrap in waxed paper, and chill at least 2 hours.

Cut into 1" pieces and form into balls. Roll balls into chopped pecans and store in refrigerator. Place in paper candy cups to serve.

Notes: The truffles are the easiest candy to make that I know, and keep indefinitely in the refrigerator, so they can be made well in advance of the holidays. Delicious and easy to make. What a combination.

Number of Servings: 24

Cook Recipes > Beetroot Sandwich

2008-11-26T06:26:00.001-08:00

Ingredients
1 no: French bread, halved length-wise
250 gm: Cooked beetroot-peeled and sliced
150 gm: Sauted mushrooms-sliced
100 gm: Sliced cheese
1 no: Apple, sliced
2 tbsp: Olive oil / melted butter
1 tsp: Chopped garlic
1 tbsp: Olive oil
1 tbsp: Basil leaves
1 tbsp: Olive oil
Pepper to season
A handful of young beetroot leaves
A dash of red wine/ vinegar
A squeeze of lemon juice
A dash of olive oil for finish

Method

1. Brush the bread with oil mixed with garlic.
2. Sprinkle with pepper.
3. Place under a grill to color.
4. Set beetroot slices aside.
5. Toss leaves in a pan with wine, lemon juice and oil.
6. Allow it to wilt over a moderate flame.
7. Toss apple and basil in hot oil. Season it.
8. Arrange all ingredients on the bread in any order.
9. Serve immediately with a sprinkling of olive oil over the top.

Cook Recipes > Traditional Roast Beef

2008-11-26T06:17:00.000-08:00

Ingredients :
1.Sirolin rib- 1.75-2.25 kg/4-5 lb, boned and rolled.
2.Salt
3.Pepper
4.Dripping- 2 oz./50g.(For the Yorkshire Puddings*)
5.Plain flour- 4 oz/100g.
6.Eggs- 2.
7.Milk- 300 ml/ ½ pint.
Also needed:
A little more dripping.
Preparation time: 40 minutes.
Cooking time: 2- 2 ½ hours.
Oven temperature: 220 C, 425 F, gas 7.

Instructions :
1. Place the joint in a roasting tin with the thickest layer of fat on the top.
2. Season lightly with salt and pepper and spread with the dripping.
3. Roast in a preheated oven, basting several times, for a short period of time. Roast potatoes alongside the joint for the last 1 ½ hours of cooking.
4. Transfer the joint to a warmed serving dish and surround with the roast potatoes and Yorkshire puddings.

Food Recipes > Mashed Potato Casserole

2008-11-26T05:34:00.000-08:00

Ingredients:
1. Potatoes- 10 (about 3 1/2 lbs).
2. Cream cheese- 1/2 lb.
3. Butter- 1/4 cup.
4. Green onions- 1 cup, chopped.
5. Sour cream- 1 cup.
6. Fresh parsley- 1/2 cup, minced.
7. Marjoram- 1 pinch, dried.
8. Fresh breadcrumbs- 1/2 cup, coarse.

Also needed:
1. Salt and
2. Pepper.

Preparation time: 1 hour 20 min.
Instructions:
1. In a large pot full of boiling water, cook potatoes for 20 minutes or until tender but not drippy.
2. Drain and let cool slightly. Then peel.
3. With a potato masher, mash until smooth. Then, without using an electric mixer, blend in cream cheese and butter until melted.
4. Mix in onions, sour cream, parsley, marjoram and salt and pepper to taste.
5. Transfer to a 8 inch (2 L) baking dish having a smooth top.
6. Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let it dissolve for 24 hrs in refrigerator. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and the top is lightly golden.

Yield: 10 servings.

Blonde Brownies in a Jar Recipes

2008-11-13T07:01:00.000-08:00

Ingredients:

* 1 cup flour
* 1/4 tsp baking powder
* 1/8 tsp baking soda
* pinch salt
* 1 cup brown sugar, packed
* 3/4 to 1 cup chopped pecans or walnuts
* 1 cup (about 8 ounces) semisweet chocolate chips

Preparation:
Make the mix:
In a 1-quart canning jar, layer the flour, baking powder, soda, and salt (a wide-mouth canning funnel makes this a little easier). Shake jar just slightly to level layer. Add half ot the brown sugar, then half of the nuts and half of the chocolate chips. Repeat layers with remaining brown sugar, chocolate chips, and nuts.

Directions for gift:

Blonde Brownies

* Blonde Brownie Mix
* 1 stick butter or margarine (4 ounces), room temperature
* 1 teaspoon vanilla
* 1 egg

Preheat oven to 350°.

Grease and flour an 7- x 11-inch or 8-inch square baking pan.

Melt 1 stick (4 ounces) butter; let cool slightly. In a mixing bowl, whisk together 1 egg, the melted butter, and 1 teaspoon vanilla. Add contents of the canning jar and mix with a wooden spoon until well blended. All dry ingredients should be moistened.

Spread batter in prepared baking pan. Bake for 20 to 25 minutes.

Christmas Pudding Recipes

2008-11-13T07:00:00.000-08:00

Ingredients
l lb of each: raisins, currants, golden raisins, breadcrumbs, brown sugar
8oz Suet
4oz each: Mixed peel, glace cherries chopped, almonds chopped
1 each: Lemon - grate rind, orange - grate rind, carrot - grated, apple - grated
1 tbs Flour
1 tsp mixed spice
Pinch salt
6-8 Eggs
10oz stout (bottle) or dark beer (Guiness is good)
OR 5 ozs each brandy & milk.

Preparation

Mix dry ingredients first then mix with lightly beaten eggs & liquid. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place wax paper over the top and then foil over that, crimping it around the edges to keep firm. Either cook for 2 hours in pressure cooker with about 2 inches water or put in pan with water on stove for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for as long as possible for better flavor. Some people make them one year to eat the next. Donated by sister Margaret Hawksley Serve with hot custard, cream, or brandy sauce.

Why steam for so long? Christmas puddings are quite dense because of all the fruit, nuts, etc. they contain. Steaming is the best method of cooking because it allows a slow cooking which ensures a moist and palatable result (cakes being less dense can cook for less time and still remain moist, so baking is the best method). If you used a faster cooking method for a Christmas pudding you would get a crusty pudding. A pudding steamed for 2 hours, rather than 4, would probably still have some uncooked mixture in the center. So, while the cooking time obviously depends on the size of the pudding. (This is when it is cooked on the stove - not the pressure cooker)

Chocolate Brownies with Praline Topping Recipes

2008-11-13T06:58:00.000-08:00

Ingredients:

* Praline Topping
* 1/4 cup butter
* 2 tablespoons flour
* 3/4 cups firmly packed brown sugar
* 2 eggs
* 1 teaspoon vanilla
* 2 cups chopped pecans
* .
* Brownies
* 1 (21-1/2 oz) package Pillsbury fudge brownie mix
* 1/2 cup water
* 1/4 cup oil
* 1 egg

Preparation:

Chocolate brownies with a praline pecan topping.
Cook Time: 35 minutes
Heat oven to 350°. Grease bottom only of 13x9x2-inch baking pan. Melt butter in medium saucepan over medium-low heat; stir in flour until smooth. Add brown sugar and 2 eggs; mix well.Cook for 5 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Set aside.

In large bowl,combine all brownie ingredients;beat 50 strokes with spoon. Spread in prepared pan. Spoon topping evenly over brownie layer. Bake at 350° for 30-35 minutes or until set. Do not over cook. Cool completely and cut into bars. Makes about 2 dozen brownies.
Shared on our forum by Cissler.

Brownie Pie in a Jar Recipe

2008-11-13T06:55:00.000-08:00

INGREDIENTS:

* 1 cup sugar
* 1/2 cup flour
* 1/4 cup cocoa
* pinch salt
* 1/2 to 3/4 cup chopped walnuts, pecans, or chocolate chips

PREPARATION:
In a 1-pint wide-mouth canning jar (2 cup size), pour in 1 cup sugar. Add 1/4 cup cocoa, then add 1/2 cup flour and pinch of salt. Pour 1/2 cup chopped pecans or walnuts (or substitute chocolate chips) into a small lightweight food storage bag. Twist bag and tie tightly with twine or ribbon, cutting off excess plastic bag end. Push lightly into the flour in the jar. Screw on the jar top.

An easy gift to put together and very easy to bake. This brownie pie mix makes a great gift for anyone, including a novice cook.
Directions for gift:

Easy Brownie Pie

* Brownie Pie Mix
* 2 eggs
* 4 ounces butter or margarine, 1 stick, softened
* 1 teaspoon vanilla extract

Preheat oven to 325°.

Grease and flour a 9-inch pie plate.

Whisk together 2 eggs in mixing bowl; add 4 ounces softened butter or margarine and 1 teaspoon vanilla. Open jar and hold over the mixing bowl. Remove bag of pecans, walnuts, or chocolate chips, shake excess flour into the bowl and set bag of nuts aside. Pour jar contents into the mixing bowl. Mix to moisten ingredients, then beat on high speed of electric mixer for 2 to 3 minutes, scraping sides of bowl occasionally. Empty bag of nuts or chocolate chips into the batter and fold in. Spread batter in prepared pie plate. Bake for about 30 minutes, until set.

Cut into wedges and serve slightly warm with vanilla ice cream.

Popiah food recipes

2008-11-01T00:36:00.000-07:00

mum’s recipe for Popiah
Ingredients

Filling (A)

* 1 bowl belly pork (3 layer pork) (boiled for 5 minutes, cooled and shredded finely)
* 1 bowl shelled prawns (cut into small pieces)
* 1 bowl turnip (cut into fine slivers just thicker than a toothpick)
* 1 bowl french beans (cut into fine slivers just thicker than a toothpick)
* 1 bowl carrot (cut into fine slivers just thicker than a toothpick)
* 1/2 bowl cabbage (cut into fine slivers just thicker than a toothpick)
* 1 bowl firm bean curd (cut into fine slivers just thicker than a toothpick and deep fried)
* 1 bowl bamboo shoot (cut into fine slivers just thicker than a toothpick)
* 1/2 bowl shallots (cut finely)
* 1/4 bowl garlic (cut finely)
* 5 tablespoons oil

Seasoning (B)

* Salt to taste
* Sugar to taste
* 1 teaspoon white pepper powder
* 4 tablespoons light soya sauce
* 2 tablespoons brandy

(C)

* 4 large eggs (beaten, fried thinly omelette-style in non-stick pan and cut into thin shreds)
* 1 cup bean sprouts (tailed and blanched)
* 1 cup finely shredded cucumber
* 1 cup pork loin (boiled till cooked, allow to cool and shred finely using fingers)
* Lettuce and chinese celery
* 1 cup peanut sugar (toast peanut in wok till brown, remove peanut skin, ground it till almost fine and mix with sugar on 1 peanut:1/2 sugar ratio)
* Sweet flour sauce
* Chilli spread (optional. Blend red chilli with garlic)
* Popiah skin

Method

Separate the following into 5 equal portions:- pork belly, prawns, shallots, garlic and cooking oil.

Heat 1st portion of oil in wok and fry 1st portion of shallots and garlic till aromatic. Add pork belly and prawns and stir well for 2 minutes. Add turnips and stir till turnips slightly limp. Remove from wok and place in a big pot.

Cook the rest of the ingredients (french beans, carrot, cabbage and bamboo shoots) one by one just like how the turnips were cooked above and layer them in the pot.

After the 5 main ingredients were cooked and layered in the pot, heat up the pot and add the fried bean curd. Add seasoning and mix the ingredients thoroughly. Cover and simmer for 30 minutes. Turn off the heat and keep the ingredients warm till required.

To serve the Popiah, place a piece of Popiah skin on a flat round plate. Spread a teaspoon of sweet flour sauce (and chilli spread if desired) in the centre of the skin and sprinkle some peanut sugar on the sauce. Tear a piece of lettuce and place over the peanut sugar. Using a tablespoon and fork, place 2 to 3 spoonfuls of filling ingredients (A) on top of the lettuce after squeezing out excess gravy. Arrange the ingredients like a sausage / roll. Top with a little fried egg, bean sprouts, cucumber, pork loin and chinese celery. Fold the sides, tuck in firmly then roll up tightly.

Serve immediately.

Chilli Garlic Tofu Snack recipes

2008-10-31T23:28:00.001-07:00

Chilli Garlic Tofu Snack
Ingredients:

* 2 pieces of firm tofu (cut into small slices)
* 4 cloves garlic (chopped)
* 1 to 2 pieces red chilli (remove seeds and chopped finely)
* 4 tablespoons cooking oil (palm oil)

Seasoning

* At least one heaped teaspoon of sugar (or to taste)
* At least one teaspoon of dark soya sauce (or to taste)
* A pinch of salt
* a couple of dashes of white pepper powder

Method

Heat oil and fry tofu till golden brown and crisp using high heat. Remove fried tofu and discard oil.

The wok should still be coated with oil at this moment. Add garlic and chilli and saute till aromatic. Return fried tofu to the wok, add seasoning and stir well to coat evenly prior to serving.

Black Bean Soup recipes

2008-10-31T23:23:00.000-07:00

Ingredients

* 100 grammes of black bean (rinsed)
* 150 grammes of pork (with bones) or chicken
* 1 litre of water
* 5 red dates / cuttlefish slivers / honey dates (optional)

Method

Bring water to boil in a pot. Add pork / chicken and bring water back to boil. Remove scum from upper layer as water is boiling. Thereafter, add black beans (and the optional ingredients) and allow to boil for 2 minutes before reducing heat to low. Simmer till soup reduced to approximately 1 1/2 soup bowls. The soup will taste great if it is simmered for at least 2 1/2 hours and try not to add water midway through cooking.

If you are double boiling, place beans and pork / chicken (plus optional ingredients) in double boiler and add 2 soup bowls of boiling hot water. Cover lid and double boil for 3 hours.

Curry Chicken with Potatoes Recipes

2008-10-31T23:21:00.000-07:00

Ingredients

* 500 grammes chicken (thighs are great, chopped into medium pieces, remove skin if you want the curry to be less oily)
* 3 potatoes (skinned, cut into chunks)
* 2 large onions (chopped)
* 5 tablespoons cooking oil
* 1 litre water / fresh milk
* ½ cup curry leaves
* Salt and sugar to taste

Spices

* 2 heaped teaspoons meat curry powder
* 1 heaped teaspoon chilli powder
* 1 teaspoon mustard seeds
* 2 pieces cardamon
* 1 piece star anise

Method

Heat oil in wok and fry potatoes till golden brown. Remove, drain and set aside.

Mix curry powder and chilli powder together in a bowl. Add water gradually whilst stirring to make a thick paste.

Heat 2 tablespoons oil in a wok / pot and fry onions on medium heat till translucent. Add mustard seeds and continue stirring for 1 minute to bring out the aroma. Add chicken pieces and stir well till chicken is cooked on the outside. Increase to high heat and add water / fresh milk and allow to boil. Just before boiling point, add potatoes, cardamom and star anise, stir well and reduce to medium heat.

Allow to simmer for 30 minutes to an hour (as you start simmering, add sufficient water / milk to cover the top most part of chicken). Add curry leaves, sugar and salt to taste 10 minutes before serving.

Braised Fish with Tau Fu Recipes

2008-10-31T23:17:00.001-07:00

METHOD :
*Clean fish and sprinkle some salt and rub well.
*Chopped ginger, spring onion and garlic and set aside.
*In a wok heat 4 tablespoons of cooking oil. When oil hot, deep fry fish until golden brown and set aside.
*Heat 1 tablespoon of remaining oil in wok and fry ginger and garlic till fragrant.
*Add in soy sauce, fish sauce and cooking wine and stir fry. Add in fish and tau fu and stir fry and and in a bit of corn flour to make the sauce thick.
*Serve hot with white rice.
INGREDIENTS

500g

1 piece

2 stalk

2 slices

3 cloves

2 tablespoons
1/2 teaspoon

1 teaspoon

2 teaspoons

1 tablespoon

tilapia fish , whole

tau fu

spring onion

ginger

garlic

soy sauce

salt

cooking wine

fish sauce

corn flour, mix with water

Chicken Chop Recipes

2008-10-31T23:15:00.000-07:00

Ingredients
* 2 chicken legs (deboned. I had the chicken skin removed as well)
* 10 cherry tomatoes (of whatever tomatoes you fancy)
* 1 large onion (quartered and separated)
* 1/2 cup warm water
* 2 tablespoons of cooking oil (preferably palm oil)
Marinade (for chicken)
* 1 1/2 tablespoons 0f HP BBQ Sauce
* 1/2 teaspoon of Lea & Perrins Worchestershire Sauce
* 1/2 teaspoon of salt
* A couple of dashes of white pepper powder
* 1 teaspoon of corn flour

Seasoning (gravy)

* 2 tablespoons of tomato ketchup
* Sugar to taste

Method

Marinade the chicken for more than 1 hour using the marinating ingredients above.

Heat a thin layer of oil in a frying-pan (I used a non-stick frying pan. If you don’t have one, add more oil for the frying process) and pan-fry the chicken on both sides till thoroughly cooked. Pierce meat with fork to test for thorough cooking (clear juice should ooze out if cooked). Remove chicken onto a plate leaving the juice in the frying pan.

Add the onions onto the frying pan and stir fry for 1 minute. Add cherry tomatoes and continue to stir fry for 15 seconds or so. Add tomato ketchup and water and bring sauce to boil and thicken whilst adding sugar to taste.

Asparagus With Black Bean Beef Recipes

2008-10-31T23:01:00.000-07:00

Instructions
1. Cut the beef when it is partially frozen, and cut it across the grain into thin slices.
2. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator.
3. Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not lift lid. When done, remove to a platter.
4. Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly until barely. Do not overcook or the beef will become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus.
5. Add gravy mixture. Stir until thickened. Serve hot.
Ingredients

1/2 lb Beef, sliced, marinated
1 lb Asparagus
1/4 ts Baking soda, dissolved in 2 teaspoons water
1 tb Chinese fermented black beans, minced with:
4 Garlic cloves
1 ts Rice wine
2 ts Soy sauce
Peanut oil

MARINADE FOR BEEF
1 ts Cornstarch
1 ts Soy sauce
1/2 ts Rice wine
1/2 ts Sugar
1/4 ts MSG (optional)
1/2 ts Salt

GRAVY MIXTURE
1 ts Cornstarch
1/3 c Water

Chicken Teriyaki Kabobs Recipes

2008-10-23T07:00:00.000-07:00

Ingredients

* 1 1/2 lb Chicken breasts, skinned and -boned
* 1 bn Green onions, cut into 1" -lengths
* 1/2 c Soy sauce
* 2 tb Sugar
* 1 ts Oil
* 1 ts Minced fresh ginger root
* 1 Clove garlic, minced

Directions

Cut chicken into 1 1/2" square pieces. Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender.

Chicken and Egg Domburi Recipes

2008-10-23T06:44:00.000-07:00

Ingredients

* 4 Chicken breats
* 1 1/4 c Dashi or chicken bouillon
* 4 tb Japanese dark soy sauce
* 2 tb Japanese light soy sauce
* 4 tb Mirin, sake or dry sherry
* 2 tb Sugar
* 6 Scallions; cut into thin -rings
* 4 Eggs

Directions

Cut the chicken breats into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute. Lightly stir the eggs in a bowl just enough to break them up, Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefull stir once. Spoon hot rice into individual bowls. Serve immediately

Nutty Blossom Cookies Recipes

2008-10-23T06:42:00.000-07:00

Occasion Hari Raya
Ingredients

* 125g butter
* 90g sugar
* 1 tbsp peanut butter
* 1 egg yolk
Sift:
* 200g plain flour
* 25g rice flour
* 1/2 tsp salt
* 1/2 tsp bicarbonate of soda
* 100g peanuts, toasted, skinned and halved
* 1 egg white, lightly beaten

Directions

Grease baking trays with corn oil or melted butter. Preheat oven to 180°C.

Cream butter, sugar, egg yolk and peanut butter until pale. Add sifted ingredients and mix well into a dough.

Place dough in between plastic sheets and roll out to 3/4cm thickness. Cut out with a cookie cutter and place on prepared trays. Brush lightly with egg white.

Press peanuts on cookies and bake in preheated oven for 13 to 15 minutes or until golden brown. Leave cookies on baking tray for one to two minutes, then transfer onto a wire rack to cool.

Almond London Cookies Recipes

2008-10-23T06:41:00.001-07:00

Ingredients

* 125g butter
* 75g icing sugar
* 1 egg yolk
Sift:
* 225g plain flour
* 1/2 tsp rice flour
* 300g whole almonds, toasted
* 450g chocolate, melted
* Almond nibs, toasted
* Small paper cases

Directions

Cream butter and sugar until light. Beat in egg yolk. Stir in sifted dry ingredients and blend well to form a dough.

Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.

Place dough on lightly greased trays. Bake in preheated oven at 175°C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.

Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.

Ketupat (Compressed Rice Cakes)

2008-10-23T06:19:00.000-07:00

These firm rice cakes are usually cooked in individual baskets of woven coconut leaves so that the rice swells until it fills the basket and becomes firmly compressed. Here is a simple and more practical way of producing similar results in Western kitchens.
Serves 6
Ingredients
* 500 g Short or medium grain rice
* 4 cups Water
* Banana leaf or aluminium foil

Directions
Bring the water and rice to the boil.
Cover tightly with lid.
Turn heat very low and cook for 35-40 minutes until all water is absorbed.
Stir vigorously with a wooden spoon.
Then press rice into a cake tin or pie plate to a depth of about 2.5 cm (1 inch).
Use a piece of washed and greased banana leaf or greased aluminum foil to cover the surface of the rice and put another plate on top.
Press down very firmly the plate.
Put a weight on top and leave at room temperature for a few
s, until very firm.
Remove weight, plate and banana leaf and use a wet knife to cut rice into 5 cm squares.
Serve with spicy peanut sauce.

Food Recipes - Grilled Chicken and Chorizo Skewers

2008-10-10T07:22:00.000-07:00

1 pound chicken tenderloins, cut into 1-inch pieces (or use boneless, skinless breast)
1 pound chorizo sausage, sliced and cut into "half moons"
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper pieces, cut into 1-inch pieces
1 large Spanish onion pieces, cut into 1-inch pieces
Bamboo skewers (soaked in cold water ahead of time)
Salt to taste
Black pepper to taste
Olive oil to brush before grilling
Cumin Aïoli (recipe follows)
Chopped parsley to garnish

1. Assemble the skewers alternating ingredients.
2. Season with salt and pepper and brush with olive oil.
3. Grill until chicken is cooked.
4. Serve with cumin aïoli. Sprinkle parsley to garnish.

Makes 4 servings.

Cook Recipes - Indonesian Brisket of Beef

2008-10-10T07:16:00.000-07:00

3 pounds beef brisket
3 garlic cloves, finely chopped
1/2 pound bacon, diced
3 onions, sliced
3 (16-ounce) cans pinto beans, drained and rinsed
3 carrots, sliced
2 jalapenos, seeded and chopped (see note)
3 tomatoes, seeded and chopped
2 cups celery, sliced
2 cups frozen corn kernels
1 teaspoon seasoned salt

1. Cover brisket with water and boil in a large saucepan for 3 hours.
2. Meanwhile, after 2 1/2 hours, combine chopped garlic cloves, diced bacon, sliced onions, and pinto beans in a 2 to 3-quart casserole dish.
3. Bake at 350*F (175*C) degrees for 30 minutes.
4. Add the boiled brisket to the bean mixture with sliced carrots, chopped jalapenos, chopped tomatoes, sliced celery, corn, and seasoned salt. Continue baking for another 30 minutes.

Makes 8 servings.

Baked Chicken Salad Food Recipes

2008-09-20T00:02:00.000-07:00

1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips

Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.

Food recipes - Russian Chicken

2008-09-19T01:58:00.000-07:00

Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour.
1 pkg. dry onion soup
8 oz. bottle red Russian dressing
8 oz. jar apricot preserves
Cut up chicken

Bulgur Salad with Grapes Food Recipes

2008-09-19T01:55:00.000-07:00

Ingredients
½ cup fine-grained bulgur wheat
½ teaspoon coarse salt
¾ cup boiling water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
coarse salt and ground pepper
2 tablespoons minced scallion
¾ cup halved seedless grapes
½ cup chopped walnuts
½ cup crumbled feta cheese

1. In a medium bowl, combine ½ cup fine-grain bulgur wheat, ½ teaspoon coarse salt, and ¾ cup boiling water. Cover; let stand until bulgur is tender, 30 minutes
2. In a large bowl, whisk together 2 tablespoons fresh lemon juice and 1 tablespoon olive oil; season with coarse salt and ground pepper. Add 2 tablespoons minced scallion, ¾ cup halved seedless grapes, ½ cup each toasted chopped walnuts and crumbled feta. Add bulgur; toss. Serves 2.

Food Recipes - Shrimp with Garlic

2008-09-18T01:51:00.000-07:00

Ingredients
4 tablespoons butter
3 garlic cloves, minced
1-½ pounds medium shrimp, peeled and deveined
1/3 cup fresh lemon juice
¼ cup chopped fresh parsley
Coarse salt and ground pepper

1. Melt butter in a 12-inch skillet over medium-high heat. Add garlic; cook, stirring until fragrant, about 1 minute. Add shrimp; cook, tossing occasionally, until pink and opaque, 5 to 7 minutes.
2. Toss with lemon juice and parsley. Season with salt and pepper.

Food Recipes - Rubbed Salmon Steak

2008-09-16T01:37:00.000-07:00

ngredients
1 salmon steak (about 8 ounces)
1 teaspoon olive oil
Coarse salt and ground pepper
2 tablespoons fresh mint, finely chopped
½ teaspoon dried oregano
4 cherry tomatoes
1 small garlic clove, minced
1 scallion, thinly sliced
1 small zucchini (about 4 ounces), halved lengthwise, then sliced crosswise ¼ inch thick

Meanwhile, in a medium nonstick skillet, heat remaining oil over medium heat. Add zucchini, and cook, tossing occasionally until tender, 6 to 8 minutes. Stir in scallion, tomatoes, and remaining rub mixture. Cook just to heat through, about 1 minute. Season with salt and pepper; serve with salmon.

Food Recipes - Chicken Parmigiana

2008-09-15T01:35:00.000-07:00

ingredients
3/4 cup plain breadcrumbs
3/4 cup grated parmesan cheese
8 chicken cutlets or 4 boneless, skinless chicken breasts, halved horizontally (about 1 1/2 pounds total)
Salt and fresh ground pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices

1. Heat broiler. Combine breadcrumbs and parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
2. Spread tomato sauce onto the bottom of a 10-by-15 inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

Food Recipes - Sloppy Joes

2008-09-14T01:22:00.000-07:00

ingredients
1 tablespoon canola oil
1 medium onion, finely chopped
½ green bell pepper, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1 pound ground beef
1 can (15 ounces) tomato sauce
¼ cup ketchup
1 tablespoon Worcestershire sauce
4 hamburger buns, split and toasted

# Add the ground beef to the skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.
# Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
# Season the mixture with more salt and pepper, as desired. Spoon onto buns, and serve immediately.

Beef Sandwich Food Recipes

2008-09-14T01:20:00.000-07:00

ingredients
For the Spread:
1 tablespoon reduced-fat mayonnaise
1 teaspoon prepared pesto
1 teaspoon grainy mustard
Coarse salt and ground pepper
For the Sandwich:
1 onion roll, halved
½ cup mixed greens
3 ounces thinly sliced leftover roast beef
2 thin slices red onion
2 cornichons (or gerkins), halved lengthwise

ingredients

For the Spread:
1 tablespoon reduced-fat mayonnaise
1 teaspoon prepared pesto
1 teaspoon grainy mustard
Coarse salt and ground pepper

For the Sandwich:
1 onion roll, halved
½ cup mixed greens
3 ounces thinly sliced leftover roast beef
2 thin slices red onion
2 cornichons (or gerkins), halved lengthwise

Food Recipes - Pork Chops

2008-09-13T01:18:00.000-07:00

ingredients
1 package (6 to 8 ounces) rice noodles
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon toasted sesame oil
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons vegetable oil
4 boneless center-cut pork chops, (about 6 ounces each)

Coarse salt and ground pepper
1 large bok choy, (about 2 pounds), trimmed, cut crosswise into 1-inch strips, and washed (with some water still clinging to leaves)
4 scallions, thinly sliced, white and green parts separated
4 cloves garlic, sliced
1 piece (about 2 inches) fresh ginger, peeled and minced

Food Recipes - Lamb Chops

2008-09-12T01:16:00.000-07:00

Add tomatoes, artichokes, and ¼ cup water to skillet. Season with salt and pepper. Cook over medium-high, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Mix in remaining ¼ cup parsley. Serve lamb with vegetable sauté and pistachio sauce.
# In a blender, purée pistachios with ¼ cup parsley and ¼ cup water until smooth (add a splash more water if necessary). Season well with salt and pepper. Set aside.
# Heat a large skillet over medium-high. Season lamb with salt and pepper, and place in skillet. Cook until medium-rare, 4 to 6 minutes per side. Transfer to a plate, and cover loosely with aluminum foil. Reserve skillet (and any fat left in it).

ingredients

½ cup shelled pistachios
¾ cup coarsely chopped fresh parsley
2 pints grape tomatoes
1 can (14 ounces) artichoke hearts in water, rinsed, drained, and quartered
8 loin lamb chops, each 1 inch thick (about 2 pounds total)

Food Recipes - Italian Pot Roast

2008-09-12T01:12:00.000-07:00

# In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with purée), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 houors (do not uncover while cooking).
# Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over.

# In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with purée), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 houors (do not uncover while cooking).
# Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over.
ingredients

1 tablespoon olive oil
1 can whole tomatoes in purée (28 ounces)
1 ¼ pounds small white potatoes (scrubbed)
1 large onion (cut into 8 wedges)
1 tablespoon fresh rosemary chopped (or 1 teaspoon dried and crumbled)
3 pounds beef chuck roast (trimmed and halved crosswise)
4 garlic cloves
coarse salt and ground pepper

Food Recipes - Flank Steak with Parsley

2008-09-11T01:11:00.000-07:00

Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.
Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.

Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.

Food Recipes - Brown-Sugar Glazed Bacon

2008-09-10T01:08:00.000-07:00

1. Preheat oven to 350°. Line two 10-by-15-inch rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon in a single layer on the two racks. Evenly sprinkle with pepper and sugar.
2. Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

ingredients
16 slices bacon (about 1 pound)
1-½ teaspoons ground pepper
1/3 cup firmly packed light-brown sugar

Food Recipes - Fish Head Curry

2008-09-09T01:04:00.000-07:00

Ground
4 shallots
3 cloves garlic
2cm piece ginger
1 star anise
2 cloves
1 cinnamon stick
1 dried assam dice
5 stalks curry leaves (knotted)
oil for stir-frying
salt, sugar to taste

2 red snapper fish heads (cleaned)
1 long brinjal (sliced)
1 packet curry powder
500ml coconut milk (squeezed from 1 coconut)

Tomato Braised Lamb Shanks - Food recipes

2008-09-08T11:02:00.000-07:00

* Preparation
Dredge (lightly coat) lamb in flour seasoned with salt and pepper. Quickly brown lamb shanks in hot oil. Place in baking/braising pan. Cut tomatoes and place in pan over shanks. Add wine. Add carrot, celery, onion mixture. Add herbs and enough stock to cover shanks. Braise them by slowly cooking the browned meat in a heavy pot or Dutch oven with a tight-fitting lid for a minimum of 4 hours in a 325-degree oven. This could take an additional hour, depending on your oven. It’s okay to prepare the shanks in the morning the day of your meal, or even the day before. Then you can easily skim off any excess fat after the dish has cooled. Use the broth in the pan as the sauce for the shanks.

Serve shanks with an arugula salad from Bell Organic Farms (available at Liberty Heights Fresh), dressed with:

1/2 cup balsamic vinegar

juice of 1 lemon

1 garlic clove, minced

Salt and pepper to taste

1 tsp. Dijon mustard

1/4 cup extra-virgin olive oil

Grilled Bread - Food Recipes

2008-09-07T21:55:00.000-07:00

Preheat an outdoor grill or preheat the broiler. Place the tomatoes in a frying pan and cook over high heat, stirring, until the liquid has evaporated, 6 to 8 minutes. Transfer the tomatoes to a bowl. Add the red and yellow peppers, garlic, cumin, cayenne, olive oil, lemon juice, and parsley to the tomatoes. Mix well. Season to taste with salt and pepper. Place in the center of a serving dish.
Grill or broil the slice of bread on each side until light golden. Place the bread around the relish on the serving dish and serve.

2 large red bell peppers, peeled, seeded, and cut into ½" dice

1 large yellow bell pepper, peeled, seeded, and cut into ½" dice

3 medium ripe red tomatoes, peeled, seeded, and chopped

2 garlic cloves, minced

1 ½ tsp ground cumin

1/4 tsp harissa or cayenne

1 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1/4 cup chopped fresh flat-leaf parsley

Coarse salt and freshly ground black pepper

1 baguette, cut on a sharp diagonal, into 1 ½" slices, about 18-24

Food Recipes - Marinated Cucumber Salad

2008-09-06T23:00:00.000-07:00

* Preparation
Score the side of each cucumber lengthwise with the tines of a fork. Slice cucumbers widthwise into ¼ inch rounds and add to a large bowl with the other ingredients. Let the salad marinate overnight in the refrigerator.

To serve, remove the cucumber and onion slices with tongs allowing the marinade to drip off. Serve with sliced summer tomatoes from the market.
6 servings

* Ingredients

4 medium cucumbers, peeled

1 medium sweet onion, peeled, halved, thinly sliced

3 garlic cloves, crushed

1½ cups cider vinegar

½ cup extra virgin olive oil

2 tablespoons fresh dill, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Food Recipes - Apple Chicken Casserole

2008-09-05T09:52:00.000-07:00

Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.

3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices