FOOD RECIPE

Ang Ku Kueh - Chinese Bean Snacks!

2008-05-13T19:31:00.000-07:00

Ang Ku Kueh is a must have Chinese snacks on special occasions like celebrating first-month of newly born baby, wedding days, etc for the Chinese. It has red skin wrap with crush bean paste, it is filling after taken two to three pieces and sweet tasting. Red has been an auspicious colour and believed to bring in luck! Here's the recipe of how to make Ang Ku Kueh, try out this recipe today!

Green Pea 150 g
(Soak overnight, remove from water, steam until soften)
Vegetable oil 2 tablespoon
Sugar 150 g
Yam 100 g
(Steam until soften and mash it)
Skin Ingredients
Glutinous rice flour 250 g
Coconut Milk 100 ml
Castor Sugar 1 tablespoon
Vegetable Oil 1 tablespoon
Yam 100 g
(Steam until soften and mashed)
Purple Colouring A few drops
Other ingredients
Banana leaf (cut into rectangular shapes) 1 piece

Filling Methods/ Instructions
1. Put steamed green peas and oil into a mixing and blend it together while it is still hot.
2. Add in the remaining filling ingredients and mix well.
3. Divide into small round portions. (Kueh's fillings)
Skin Methods/ Instructions
1. Mix all the skin ingredients into a soft dough.
2. Divide it into small portions.
3. Shape into round and flatten it. Wrap it with filling and shape it using a wooden mould.
4. Put it on a greased piece of banana leaf. Repeat 3& 4 with the rest of portioned dough.
5. Put the shaped dough on a plate. Steam it with high heat for 8 minutes.
6. When it is cooked and ready to serve, brush it with oil while it is still hot.

The author's website features a lots of free recipes for people who love to cook and collect recipes, visit The Cooking Schools at http://www.thecookingschools.com for more recipes!

Chocolates for Mothers Day - Roses

2008-05-13T19:28:00.000-07:00

Chocolate Clay Ingredients

10 ounces semisweet chocolate (coarsely chopped chunks or chips)

1/3 cup light corn syrup

Melt the chocolate in a small bowl over hot water, stirring occasionally. The correct method for doing this is to boil the water, take it off the heat, then put the bowl with the chocolate on top. If the chocolate cools and thickens too much, return the pot of water to the stove over low heat.

Stir the corn syrup into the chocolate, mixing well and scraping the bowl with a rubber spatula. Fold the syrup into the chocolate until you can no longer see the syrup and the mixture thickens into a ball. Using wax paper or plastic, pour and spread the mixture with the spatula until 1/2inch thick. For about two hours, let it sit and thicken uncovered at room temperature. Now it's ready for making your roses.

Chocolate Roses Instructions

Knead a handful of chocolate clay at a time on a counter or cutting board until it is soft and pliable like regular clay.

Roll the chocolate dough into twelve 1/2-inch diameter balls (for each full-size rose) and put them on waxed paper about 1 inch apart. Press each ball with your fingertips until it is a flat disk about the size of a quarter. Make the bottom thicker than the top.

Roll one disk into a cone to make the center of the rosebud, being sure to roll the thinner edge into the top of the cone. Wrap the next disk around the opening of the tepee and the third disk at the back of the tepee - this is the rose bud. Now continue adding one disk at a time as individual petals, gently curling the top edge slightly downward. You can leave some roses as rosebuds, then make various sizes, making them larger by adding more petals. If there is excess chocolate at the bottom of your roses, pinch it off with your fingers to make more balls.

Harden your finished roses at room temperature, which can take up to a couple days, and then store them in a cool, dry place. To retain the best chocolate flavor, it is best not to store them in the refrigerator.

You can get fancy for Mothers Day if you like by using white chocolate and experimenting with adding food coloring. Or, decorate your chocolate roses by painting them with melted white chocolate.

Tulips are fun too, and are really pretty made with white chocolate and then painted.

To make larger roses, start with larger chocolate balls.

Take advantage of over 30 years of chocolate candy making by visiting Kathryn Beach's website, Delicious Chocolate Candy Recipes. Learn how to make fudge, truffles, and chocolate creams like a pro!

Baked Chicken in Groundnut Sauce

2008-05-07T20:50:00.001-07:00

Ingredients:
3 tbsp groundnut oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 bay leaf
1/2 tsp hot chilli powder
200ml smooth peanut butter
250ml coconut milk
1.5kg chicken pieces
4 tomatoes, chopped
1 tsp thyme
1 tsp salt
300g okra, topped

Method:
Heat the oil in a large frying pan or skillet and brown the chicken pieces on all sides. Remove the chicken and arrange in a single layer on a baking dish (do not stack) [an oven-proof casserole or Dutch oven works well].
Now drain all but 2 tbsp of the oil and use this remainder to fry the onion, tomatoes, and green pepper. Cook for about 10 minutes, or until the onions are soft and the tomato has broken down into a sauce. Add the herbs, spices and salt. Mix to combine then pour the sauce over the chicken.
Mix together the coconut milk and peanut butter until smooth then pour over the chicken. Scatter the okra over the top, cover the dish and place in an oven pre-heated to 180°C. Bake for 45 minutes then remove the cover and bake for a further 15 minutes (you can add a little stock or water during this final cooking period if you would like more sauce).
Serve immediately on a bed of rice.

Kaimati (Sweet Dumplings)
Ingredients:
650g white flour
2 tsp yeastgenerous pinch of sugar
160ml natural yoghurt
120ml warm watersalt, to tasteoil for frying

Method:
Mix the flour and salt in a bowl and add the yoghurt and just enough warm water to form a thick batter. Beat until smooth then leave aside for at least six hours. At the end of this time, mix the yeast and sugar in the 120ml warm water and leave, covered, in a warm place until it becomes frothy (about 20 minutes).
Tip the yeast mix into your batter and beat with a whisk until the batter begins to form stiff peaks. Set the batter aside for a further 3 hours to ferment.
When ready, pour oil into a wok to a depth of at least 3 cm. Heat the oil then shape the batter into little balls and add them a few at a time to the hot oil and fry until golden brown. When each batch of dumplings is done, transfer to kitchen paper to drain then set the dumplings in syrup so that they are completely covered and serve hot.

Egg Foo Yong

2008-05-04T19:24:00.000-07:00

4 eggs
1 cup drained bean sprouts
1/2 cup Chinese Napa cabbage, finely chopped
1 small stalk celery, chopped
2 green onions, chopped
1/2 teaspoon salt

peanut oil for cooking

Sauce
1 cup cold water, or beef, chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1/2 can mushroom stems and pieces, drained

Break eggs into large bowl. Whisk eggs together with fork. Add bean sprouts, cabbage, celery, onion and salt and combine. Heat wok or skillet, put in a tablespoon or two of peanut oil. When oil is hot, add about 1/3 of a cup of the egg mixture. Fry until golden brown, turn over and fry other side until golden brown. Continue until all egg mixture has been used.

In a small saucepan, combine water, soy sauce, garlic powder and cornstarch. Bring to a boil, stirring occasionally. When mixture boils, turn down fire to simmer and add mushroom pieces. Continue to cook sauce until mushrooms are warmed through. Serve over Egg Foo Yong.

A versatile recipe that you can add 1/2 cup of cooked ham, pork, beef, seafood or even cheese to the egg mixture.

Cauliflower Salad

2008-05-04T19:23:00.000-07:00

1 head of cauliflower
4-5 green onions, minced
2 hard boiled eggs, peeled and chopped
4 slices turkey bacon, cooked and chopped (opt.)
1/3 cup mayonnaise
1/3 cup sour cream
1 Tablespoon of spicy brown mustard
½ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon paprika

Cut florets from cauliflower and cook until tender. They should feel like a soft potato when stuck with a fork. Drain. Add all the other ingredients and mix well. Chill several hours or overnight before serving.

Secrets of Soup - Cheese Corn Chowder

2008-04-07T21:58:00.000-07:00

Makes 4 servings

Ingredients:
1/2 cup water
2 cups diced potatoes
1 medium carrot, sliced
1 cup celery, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cans cream-style corn
1-1/2 cups milk
2/3 cup grated cheddar cheese

What to Do:

Combine water, potatoes, carrots, celery, salt, and pepper in a large saucepan. Heat to a boil, then reduce heat, cover and simmer 10 minutes. Add corn and simmer another 5 minutes. Stir in milk. Gradually add cheese and stir until cheese is melted and chowder is heated through, but do not bring to a boil.

The above chowder recipe is extremely economical. As I have looked at other recipes, I have come across some wonderful additions that can add to the cost, but will provide variety and extra flavor:

Because my family is nuts about garlic, I almost always add a good measure of it to this recipe. Mince 1-3 cloves of garlic and add to the mixture with the corn.

Many chowders include bacon. That sounds like a real winner to me. Add about 1/4 cup cooked and crumbled bacon when you stir in the milk.

Using chicken broth or ham broth instead of water gives the finished product a more complex flavor. As an alternative, add a teaspoon or so of soup base or bouillon to the water.

One very popular recipe uses a packet of powdered country-style gravy mix. Stir it into the milk before adding to the pot.

Of course onions are always appropriate at our house. Saute 1/2 to 1 cup of onions in a bit of butter or olive oil as your very first step, then add water, potatoes, carrots, celery and seasonings and proceed as usual.

Sit back and relax. Dinner is almost ready.

Barbara O'Brien is an author and cook. Find more great recipes and cooking tips at S.O.S. - Secrets of Soup and Incredibly Good Recipes

Article Source: http://EzineArticles.com/?expert=Barbara_O'Brien

Halibut With Roasted Garlic And Wild Mushrooms

2008-04-07T21:54:00.000-07:00

1 whole garlic bulb, unpeeled
1 tablespoon sherry vinegar
1 tablespoon water
2 shallots, minced
I tablespoon olive oil
½ cup sliced shiitake or other available mushrooms
3 Italian tomatoes, diced
1/8teaspoon black pepper
¾ cup stock or white wine
juice of 1 lemon
2 cloves garlic, crushed
¼ teaspoon dried thyme
4 halibut steaks (6 ounces each)

Roast the garlic bulb at 400°F for 10 to 15 minutes. Break the bulb into cloves. Peel three of the cloves, chop, and place in a medium bowl. (Reserve the remainder for another use.) Add the vinegar, water, and shallots. Whisk in the oil. Add the mushrooms, tomatoes, and pepper. Set aside. In a large pot, combine the stock or wine, lemon juice, crushed garlic, and thyme. Bring to a boil. Place the halibut on a steamer rack in the pan. Cover and steam for 7 to 10 minutes. Remove from the pan. (Reserve the steaming liquid for another use.) Divide vegetables among four dinner plates. Top with halibut steaks.

Cocoa reduces symptoms of lactose intolerance. That means some of the people who are lactose intolerant can drink chocolate milk with fewer unpleasant symptoms, such as bloating and cramping.

The cocoa in chocolate milk does not bind calcium, as once thought, so you can enjoy your chocolate treat and still reap the full benefit of the calcium.

It's not true that all the alcohol used in cooking evaporates. In tests sponsored by the U.S. Department of Agriculture, 5 to 85 percent of the alcohol was retained in food after heating.

Canola oil contains a kind of fatty acid that's converted in the body to eicosapentaenoic acid (EPA), which is a type of health-promoting fat abundant in certain fish oils.

Ounce for ounce, cranberries have twice as much total dietary fiber as apples-and black currants contain four times as much.

Tabbouleh contains three times as much fiber per serving as a tossed green salad.

Cooked brussels sprouts, corn, zucchini, pintos, lima beans, raw cauliflower, and fresh currants all have as much cholesterol lowering soluble fiber per! cup as does cooked oatmeal.

Ounce for ounce, kale contains more bioavailable calcium than the calcium champ itself, milk.

A potato has almost double the potassium of a banana.

Learn more tips and advice for diabetes care Also learn how to take a proper diabetes diet which will help you recover faster.

Article Source: http://EzineArticles.com/?expert=Prahalad_Singh

Potato Salad

2008-03-26T18:55:00.000-07:00

The ingredients required for this recipe are as the followings below:

1. 2 pounds of fresh potatoes
2. 3 pieces of green onions
3. Half a pound of mushrooms
4. 3 stems of celery
5. 2 tablespoons of Dijon mustard
6. 3 tablespoons of vinegar
7. 2 hard-boiled eggs
8. 1/4 cup mayonnaise
9. Some salt
10. Some pepper

Instruction and method:
1. First of all, we will need to prepare a pan of water. Put the potatoes into the pan of water. Bring up the fire. Boil the potato with high heat.
2. Monitor the potatoes. We will need to cook them until they have softened.
3. Now, get a bowl. Cut the celery, mushrooms and onions into thin slices. Put all of them into the bowl.
4. Now lets return to the pan of potatoes. When potatoes are sufficiently tender, drain the water away. Next, using a knife, cut the potatoes into quarter pieces.
5. Now, we can place the potatoes into the bowl which contains the slices of celery, mushrooms and onions.
6. Next, lightly sprinkle some vinegar into the bowl. Cover the bowl and let it chill in the refrigerator.
7. When the salad is sufficiently chilled, cut the hard boiled eggs into smaller pieces. Add the pieces of eggs into the bowl.
Finally, apply mayonnaise and mustard. If you like you can sprinkle in some salt and pepper.
Well, that is all for this free online recipe on making a simple salad. Hope that you like it.
The author runs Free Online Recipes which is a recipe related website. In there, you can download a Free recipe software.

Article Source: http://EzineArticles.com/?expert=Shen_Gerald

Cajun Crusted Chicken Recipe

2008-03-26T18:48:00.000-07:00

Below this recipe is the recipe for my Creole seasoning mix.

Ingredients:
1.5 to 2 lb. boneless and skinless chicken breast, cut into approx.
1/2" strips
3/4 cup corn meal
3 eggs, beaten
1/4 cup canola oil
3 tbsp. American Creole Seasoning Mix (see recipe below)
1 tbsp. dried parsley flakes

Instructions:
In a shallow dish, combine the corn meal, parsley flakes, and the Creole seasoning mix. Dip the chicken breasts in the beaten egg, then into the corn meal mixture. Heat the oil in a large skillet (preferably no-stick) over medium-high heat. Add the chicken and cook on both sides until sides are golden brown and meat is thoroughly cooked (should take approximately 10 minutes). Cook in two batches if necessary. Serves 4 to 6.

AMERICAN CREOLE SEASONING MIX
While you can use pre-mixed Cajun or Creole spice blends as a substitute for my mix, it would be well worth your while to mix from my instructions (or tweak it a little if you'd like). In "I'm Just Here for the Food," Alton Brown describes how he bought a jar of spice mix with a full color photo of a celebrity chef on the label. At the same time he bought all of the individual ingredients that were listed in the chef's mix. He put together his own blend of the raw ingredients and, using a pharmacy scale, discovered that the markup on the chef's mixture was about 500%! It will take a little time to mix these, but if you do, you'll have plenty left over for when you make jambalaya, gumbo, blackened fish or chicken, etc.

Ingredients:
4 tbsp. paprika
2 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. white pepper
1 tbsp. Lawry's® seasoned pepper (or black pepper)
1 tbsp. celery seed
1 tbsp. dried oregano leaves
1 tbsp. dried basil leaves
2 tsp. kosher salt
2 tsp. dried thyme leaves

Instructions:
Mix together in a roomy plastic food storage container, put the lid on and shake everything together real well. (For best results, use fresh spices!)

Copyright © 2008 Lee Griffith. All rights reserved.
ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com/
Check out "Griff's Recipe Report" at http://griffsrecipereport.com/
Article Source: http://EzineArticles.com/?expert=Lee_Griffith

Free Online Recipe For Making Harvest Salad With Honey Dressing

2008-03-23T21:36:00.000-07:00

This is a free online recipe for making Harvest Salad with Honey Dressing. This recipe is made up mostly of fruits and berries. It is a healthy recipe. It is also very good tasting too.

For this recipe, you will required the following ingredients: For the Dressing:

1. 1/2 cup of light whipping cream
2. 3 tbsp of raw honey
3. 3 tbsp of orange juice

Fruits used:
1. grapefruit sections
2. seedless green grapes
3. navel oranges
4. diced avocados
5. seedless red grapes
6. raspberries, strawberries or blackberries.

Method and instruction:
1. Firstly we will need to prepare the fruits. Start off by peeling the grapefruits and oranges. Next we need to slice the diced fruits into thin slices. Remember to take away all the white pith.

2. After that, arrange the fruits decoratively on a large platter. However, we will need to leave the centre empty. This is because we will put the dressing container there.

3. Scatter red and green grapes on the diced oranges and grapefruit. Next, arrange the berries. To do that, place a few in each group, around the edges of salad. Insert in slices of avocado randomly. A good choice is Kiwi fruit. It can be used here to add colour and taste to the salad.

4. Now, we need to prepare the dressing. Firstly, Chill the beaters and bowl. After that, we need to whip the chilled cream. We do so until it piles softly.

5. After that, blend honey with the orange juice. Beat the two mixtures together until they are well mixed.

Finally, introduce the dressing into a serving container.

That is all for the free online recipe. Thank you for reading.
The author runs Free Online Recipes, a website which features a freely downloadable recipe making software.

Article Source: http://EzineArticles.com/?expert=Shen_Gerald

Mexican Chicken Enchiladas Recipe - 5 Star Chicken Enchiladas

2008-03-16T21:51:00.000-07:00

Make these mouthwatering enchiladas with chicken, sour cream, cheese and spices.

1 tablespoon butter
1/2 cup green onions, chopped
1/2 teaspoon garlic powder
1 (4 oz.) can diced green chilies
1 (10.75 oz.) can condensed cream of mushroom soup
1/2 cup sour cream
1-1/2 cups cooked chicken breast, cut into cubes
1 cup shredded Cheddar cheese, divided
6 (12-inch) flour tortillas
1/4 cup milk

Directions
Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray.
In a medium saucepan, sauté the green onion in the butter over medium heat for 3 to 4 minutes (until tender). Add in the garlic powder. Stir in the green chilies, mushroom soup and the sour cream; mix well.
Reserve 3/4 of this sauce and set aside.
To the remaining sauce in the pan, add the chicken and 1/2 cup of the cheese; stir thoroughly.
Fill each flour tortilla with the chicken mixture and roll up. Place them seam side down in the prepared baking dish.
In a small bowl, combine the reserved 3/4 sauce and the milk. Spoon sauce over rolled up tortillas and top with remaining cheese. Bake for 30 to 35 minutes, or until cheese is bubbly.

=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas

These enchiladas have a real zippy flavor.
1 (10.75 oz.) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups cooked chicken breast, chopped
1 (4 oz.) can chopped green chili peppers, drained
8 (8-inch) flour tortillas
1 cup shredded Cheddar cheese

Directions
Preheat oven to 350 degrees.
In a small bowl, combine the soup and the sour cream; mix well and set aside.
In a medium saucepan, melt the margarine over medium heat and add in the onion and chili powder; sauté until onions are tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook until heated through; stirring constantly.
Spread 1/2 cup of the soup mixture into a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them, seam side down, into the baking dish.
Spoon the remaining soup mixture over tortillas and sprinkle the cheese on top. Bake for 25 minutes, or until cheese is bubbly and tortillas are lightly browned.

=> Mexican Chicken Enchiladas Recipe: Cottage Cheese Chicken Enchiladas

Here's a healthier recipe for chicken enchiladas that tastes just as good as the regular version.
1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, boiled and shredded
1/2 cup onion, chopped
1 (7 oz.) can chopped green chili peppers
1 (1 oz.) pkg. taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
Pinch ground black pepper
12 (6-inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 oz.) can red enchilada sauce

Directions
Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish.
Heat up the oil in a skillet pan over medium high heat. Add the chicken, onion and green chili peppers; sauté until browned. Add in the taco seasoning and prepare meat mixture according to package directions.
In a medium bowl, combine the sour cream, cottage cheese, salt and pepper; stir until well blended.
In a small frying pan, heat tortillas just until soft. Inside of each tortilla, add a spoonful of meat mixture, cottage cheese mixture and a bit of shredded cheese. Roll up tortillas and place them, seam side down, into the prepared baking dish.
Top with remaining meat and cottage cheese mixture. Pour enchilada sauce over tortillas and sprinkle with Monterey Jack cheese.
Bake for 30 minutes, or until cheese on top is bubbly.

Cha...cha...cha...it's chili time!
http://www.best-chili-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers

Classic Spaghetti Meat Sauce

2008-03-16T21:49:00.001-07:00

The key to this classic spaghetti sauce recipe is fresh ingredients. Although you can substitute with dried parsley and basil, your sauce will be nowhere near as good if you had used fresh. So it's definitely worth a trip to the grocery store to pick up some fresh basil and fresh parsley!

Classic Spaghetti Sauce with Sausage

1 pound (approximately) mild or hot sausage, ground
1 28 oz can Cento brand tomato puree
1 28 oz can Cento chef's cut tomatoes with basil
1/4 cup shredded fresh basil leaves
1/4 cup fresh parsley, finely chopped
2 Tbs fresh garlic, finely minced
1/3 cup yellow onion, minced
4 Tbs extra virgin olive oil
Salt and pepper to taste

Add one Tbs of olive oil to pot and brown the sausage. When completely brown, pour out olive oil and grease and move sausage to separate bowl. Now add your remaining olive oil to pot. Add onions, parsley, and basil. Stir until onions begin to turn clear. The parsley and basil should be emanating a wonderful aroma.

Add garlic and stir for no more than two minutes as you DO NOT want the garlic to turn brown. Return sausage to pot and stir briefly, allowing the flavors to mix.

Pour tomato puree and canned chopped tomatoes into the pot. Salt and pepper to taste (I use 1/4 teaspoon of each).

I find the best pasta for this sauce is angel hair.

When your pasta is al dente, pour out the water and then return the spaghetti to the pot in which it cooked. Lower the heat on the burner and spoon out three tablespoons of sauce into the pasta. Stir well. The spaghetti will take on the color and flavor of the sauce -- this is actually delicious in itself!

Remove from heat and the pasta's ready.

You can cook the sauce as long as you want. The longer you cook, the more you'll have to skim the grease and tomato waste off the top. Also the sauce will get thicker as you cook.

I like to cook for no more than one hour.

Josh Day is a work-at-home dad who enjoys spending time with his son James. He and his wife Leah have written a practical guide to parenting for realistic people called Moderation Parenting. Learn more about their book and parenting method at http://moderationparenting.com

Article Source: http://EzineArticles.com/?expert=Josh_Day

Goulash Con Queso Recipe

2008-03-04T21:19:00.000-08:00

"Goulash" is one of our favorite meals. It's easy to make, it's filling, and it's just about as popular as macaroni and cheese around here. I usually don't think of making it - I get "asked" to make it by someone in the house. My goulash recipe varies at times depending on what I have in the fridge - but the basis for the recipe is pretty simple, some kind of pasta, ground beef, spaghetti sauce, and some kind of cheese. The meat can be seasoned with diced onion, green pepper, or garlic, and the cheese can be anything from asiago, to colby jack or velveeta. I've used all different kinds of pasta from elbow macaroni, to rotini, manicotti, ziti, and small or medium shells.

Ingredients for my goulash con queso recipe:

1lb ground chuck
1lb pasta (ziti or elbow macaroni are favorites)
1 jar spaghetti sauce (roasted garlic, 5 cheese, Italian sausage - all favorites)
1 container Taco Bell Con Queso Cheese sauce

Italian Seasonings
Salt and Fresh Ground Pepper
Extra Virgin Olive Oil
Minced or Fresh Garlic
About 1/2 package of shredded Colby Jack Cheese

This is pretty simple to make. Fill a 4 quart pot about half full with hot water and sprinkle with salt. Turn the burner on high and put a skillet on another burner and add the ground chuck to the pan. Chop up the ground beef with a spatula while you wait for the water to boil. When the water does boil add the pasta and one tbsp of extra virgin olive oil. Boil the noodles about 8-12 minutes until tender - you'll know when they're ready because they'll begin to float to the surface.

When the ground beef is done, rinse it in a colander with hot water to remove the grease and fat, and return it to the skillet. Season with salt, 1 tbsp garlic powder, and cook 2-3 minutes more chopping with the spatula in to find pieces. Then turn off the burner. When the pasta is done rinse with hot water in a colander, drain, and return to the pot. Drizzle the pasta with extra virgin olive oil, salt, ground pepper and Italian seasonings. Mix well. Turn the burner back on about med-high heat. Add the spaghetti sauce and Taco Bell Con Queso sauce to the pasta, mix well, and then add the ground beef and mix again. Last add about 2 tbsp of minced garlic and mix well a last time.

I usually cook this on med-high heat about 3-5 minutes more (while stirring constantly) until the mixture starts to bubble. Then you can turn off the heat and serve! Once I make up the plates, I sprinkle a handful of shredded colby jack cheese over each and it is normally melted just before it hits the table! Everyone of all ages loves this goulash, but new addition of the Taco Bell Chili Con Queso sauce this time gave it that something special that made it all the more better!

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Catch him texting on his latest used cell phone!

Article Source: http://EzineArticles.com/?expert=John_T_Pratt

Homemade Baked Beans Recipe

2008-03-04T21:17:00.000-08:00

If you're looking for a good "homemade baked beans recipe" recipe - this is the place! Everyone loves some good baked beans, but most recipes call for them to be in a crockpot. Mine doesn't, instead I use can beans and cook them on the stove top. It's true, you could just buy a fancy can of Bush's baked beans, but it's just not the same as making your own homemade baked beans and letting them simmer of the stove as the flavors meld together! These are equally as good in the summer with a BBQ as they are in the winter on a cold blistery day!

3 cans great northern or navy beans, or 1 - 48oz jar or Randall's mixed beans (drained)

1 small onion (diced)
2 cloves garlic (diced)
1 cup barbeque sauce
1/2 cup ketchup
1 Tablespoon mustard
1/4 cup brown sugar
3-4 strips of chopped cooked bacon (if you like)

Drain each can of beans and pour into a sauce pan. Add all other ingredients and cook on medium high heat until it boils, then cover and reduce to low heat and simmer for one hour. If you're in a real hurry, you can cook on high for 10 minutes and serve (it just won't taste as good!).

In the winter time you can cook this on the stove and let it simmer while making the main dish, but in the summer I like to just put the pot on the grill and let the beans simmer while I grill my meat. By the time the meat is done, the beans are usually done shortly after. There are all kinds of beans you can experiment with on this recipe as well, I usually end up using what I have on hand at the time. So I may use Pinto beans, Chili Beans, Mexican Beans - and even though you're making "homemade beans" it doesn't mean that you can't utilize any leftovers that you may have around. For instance, if I grill out and have left over burgers and beans, the next day I may chop up the leftover cooked burgers and thrown them in the beans and simmer for 20-30 minutes and eat! I've used thrown in leftover taco meat, sloppy joe, and even chicken. Technically that makes the "homemade baked beans" more like a chili - but it's ok to change it up a bit! Another thing that's fun with this recipe is to add some cubed cheese of any kind just minutes before it's done. That melted cheese can make it a big hit with everyone in the house!

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Catch him texting on his latest used cell phone!

Article Source: http://EzineArticles.com/?expert=John_T_Pratt

Best Corned Beef Hash - Or What To Do With Leftover Corned Beef

2008-03-02T19:58:00.001-08:00

One of my favorite dishes, this is an easy one and the hash will not look like it comes from a can, oh ugh! ! When my people try this, they are 1) hooked, 2) in disbelief they actually ever lived through eating the canned-versions and 3) want the recipe!

Did you know you can substitute leftover roast beef or ham with amazing results? Seriously people, it's amazing. Don't knock it till you try it!

Ingredients

3 cups left over corned beef - diced into 1-1/2' cubes or larger sizes (or substitute left over baked ham or roast beef
2 or 3 cups boiled potatoes cut into same size as your corned beef
1 large onion - finely chopped
2 garlic cloves minced
5 tablespoons ketchup
1 small can of evaporated milk - or 1/2 cup rich milk or cream
1 teaspoon freshly ground pepper
1/2 teaspoon salt

***Equipment needed
Glass pie pan or shallow oven-proof pan, large bowl, slow oven on 300 degrees, one lazy afternoon.

This is my mother's recipe which I have now inherited. What makes the difference is not mincing up the corned beef so it looks like baby food. You want to see the large chunks of food. This is fantastic the next day, fried up in a pan with an egg fried on top or placed back into the oven to bake eggs on top for a fancy breakfast.

***ok here we go...

Directions:
Grease pie pan or shallow baking dish with butter, including up the sides.
In large bowl, add all ingredients and stir till combined.
Place wet mixture into greased shallow roasting pan or the glass pie dish and place onto middle rack in the slow oven.
Stir mixture every 30 or so minutes.
At last 20 minutes of cooking, you may wish to push up the heat to 375 - to make your hash extra crispy.
Serve with a large salad for dinner - or throw on eggs on top and bake for 10 minutes in oven for a great looking brunch dish!
Voila - real and awesome corned beef hash! - I will place a photo of my own hash up soon - but it looks quite close to the photo I have provided...

Enjoy your real homemade not from a can Corned Beef Hash - and as I like to say...stay tuned and come on back for more healthy cooking!

Leah Quinn is a writer specializing on food, health and entertainment and is a multi-media artist living in New York. Come on by if you are curious about my many other great homemade recipes at http://dinner-and-jam.blogspot.com

Article Source: http://EzineArticles.com/?expert=Leah_Quinn

Best Ever Whipped Potatoes

2008-03-02T19:57:00.001-08:00

The humble potato has traveled all around the world and every where it lands, it makes a lasting impression on the people who eat them. But there was a time when no one but the ancient Inca's were eating them. In fact the word potato is derived from the word batata which means sweet potato in Spanish.

The reason only the Inca's were eating them is because all the other civilizations new the potato to be a member of the nightshade family which are poisonous. So how did the Inca's eat them? Well, they learned how to domesticate them and essentially cultivated a variety that was not poisonous. Christopher Columbus brought them back to Spain in 1492 and from there they spread around the world.

In todays modern supermarket with super variety we can find dozens of kinds of potatoes. In reality there are only 3 kinds to be concerned with. The best way to group them is by the starch content. There are high, medium and low starch varieties. High starch varieties, like the russet and best for baking and making mashed potatoes. The medium starch varieties, like the yukon gold are good all purpose potatoes and they go well inside soups. The low starch varieties such as the norland red are best for boiling and making into potato salad.

So, for our recipe, we are going to need the high starch russets. In total you will need 2.5 to 3 pounds for 10 servings.

We first start out by peeling the russets. You want all the potatoes to be the same size so that they cook evenly so cut up the big ones to match the small ones. Next we add them into a heavy pot. Add just enough cold water to barely cover them. Bring the pot to the stove and salt the water liberally (at least 1 teaspoon or more). Turn the heat to high and cover the pot.

Now, don't go too far. When the water starts boiling, you need to turn down the heat. You don't want to have a rolling boil in the pot. That tends to break up the potatoes and turns the whole thing into soup. Once you have lowered the temperature check them every 2 minutes. The way to test for doneness is to squeeze one with a pair of tongues or 2 spoons. If the potato yields to the pressure and falls apart, then they are done.

While the potatoes are cooking, there is other work to be done. Everyone knows that you have to add dairy to mashes potatoes. Here is the best way to do this. Take 2/3 C of low fat buttermilk. Add to that 2 or 3 tablespoons of whipping cream. Take 2 or 3 garlic cloves and cut them into small pieces (about the size of a small pea). Add the garlic to the milk mixture and heat just to simmering for about 15 minutes. Do not overheat this mixture or the milk will curdle.

Now, you have your garlic infused milk and the potatoes are cooked and drained. The best way to mash them is with a mixer. But not just any mixer. You really should use a stand mixer like a Kitchenaid. They make short work of this arm twisting chore. Place the hot potatoes in the bowl of the mixer (if you want, you could have added the hot potato water into the bowl to heat it up first). Next using the flat beater and the mixer on speed 2 or 3 start mashing the potatoes. Gradually add the milk mixture (be careful not to add the chunks of garlic). You have to eyeball this part. The amount of liquid needed really depends on the potatoes you use. When you have added just enough liquid increase the speed to 5 or 6 and beat for about 1 minute.

Stop the mixer now, scrape the bowl if necessary and change the beater attachment to the whip attachment. Next we whip on speed 9 or 10 for 2 more minutes. We are almost done. Remove the bowl from the mixer.

It is decision time. We now have light fluffy whipped potatoes that are infused with garlic. If you like, at this stage you can decide to fold in some chives, some bacon bits or some Parmesan cheese. I would add 2 or 3 tablespoons. Of course you don't have to fold in anything because the potatoes will taste amazing by themselves.

Serve immediately with your favorite meal and enjoy the sounds of 'mmm' that are sure to come from your friends and family.

Marcy Givens is a cooking and baking enthusiast. She never had much luck when it came to cooking like a pro at home so she decided to get educated by watching shows and reading books about cooking. She has discovered some useful tips and secrets for selecting Kitchen aid mixers which she freely shares with her readers.

Article Source: http://EzineArticles.com/?expert=Marcy_Givens

Focaccia Bread It Is One Of The Staples Of Northern Italian Cuisine

2008-02-25T20:39:00.000-08:00

Focaccia it is a bread that is made in Northern Italy. You can add any ingredient that you prefer, to make it one of your own recipes. I will give you the list of ingredients that I prefer to use, and the technique to make Focaccia. Then you are off on your own to individualize the recipe for your taste requirements.

List of Ingredients:
For the Herb Oil
1 Cup of Olive Oil
1-2 T Basil chopped
1-2 T Thyme chopped
1-2 T Oregano chopped
1-2 T Rosemary chopped
3-4 cloves of Garlic you can add an additional clove/cloves, if you like more garlic
1 T of good sea salt or Kosher Salt
1/2 - 1 tsp of cracked Pepper

To make the Herb Oil for the bread: Combine all of the fresh herbs in a mixing bowl and mix thoroughly. Just let it hang out until you are ready for it, but do not refrigerate.

Ingredients for the Focaccia Dough:
6 cups of Bread Flour
2-3 tsp of Sea Salt
2 tsp of instant yeast
7 tsp of olive oil
2 1/2 cups of water Make sure you water is not too hot between 105 - 115 degrees so it will not kill the yeast

To make your dough:
Combine all of the ingredients, other that the olive oil into a dough mixer. You could do this by hand if you want it will just double your mixing time.

Mix until dough is all incorporated and together which will be about 3-5 minutes, and then add a little Olive Oil, just about 3-4 tsp.

Then you will continue to mix the dough about an additional 1-2 minutes. You will remove the dough and add to a clean bowl. First you will coat the bowl first with about 1 tsp of Olive Oil, and then you will place the dough ball into the coated bowl. You will the let the dough rest for about 10-15 minutes at room temperature. Then you will punch/push/knead the dough down with your hands in a folded fist manner. You will not actually be punching the bread, it is just the name of the technique.

After you do this process for around 1-2 minutes you will do the same thing over. Coat the bowl with about 1 tsp of oil, and this time you will cover with saran wrap and let the dough double in size. You want to keep an eye on the dough so it does not over ferment.

After it has double in size you will preheat your over to 400 if it is gas and 425 if it is electric. You are going to get your Focaccia bread prepped to bake. You will need a half sheet baking tray, and you will need to use some olive oil on the bottom of the pan to prevent sticking, and to help achieve a firm bottom crust.

Transfer the dough to the greased sheet pan, do this gently, so it will not start to work the dough. Use your fingertips to start spreading the dough but do not puncture it while spreading. You will eventually work the dough out to the corners of the sheet pan. At this time you will let the dough rest for about 5-10 minutes. Make sure that your dough has not shrunk in, if it has punch it back out at this time. Add your Herb Oil and generously cover the bread. Next you will add the ingredients below.

Ingredients for the bread before baking:
1/2 - 1 cup of Sun Dried Tomatoes julienne strips
1 cup Parmesan Cheese shredded
1/2 cup of Olives that you prefer, I like the Kalamata Olives, but use your favorite

Your bread is almost ready to go in the oven, and this is the last step. Add these final ingredients, or ones you choose, and then put Focaccia Bread into the preheated oven. You will bake for around 8-10 minutes and turn 1/2 way or 180 degrees through the baking process and then cook until done, which could be an additional 10-15 minutes depending on your over.

The top and bottom will be crisp, and it will have a slight golden or very light brown color. You will need to remove the bread at this time and add to a cooling rack to keep the bottom of the bread from getting soggy. Cool for about 15- 20 minutes before serving.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Family Favorite Asian Crock Pot Recipes

2008-02-20T18:32:00.000-08:00

One of the easiest methods of getting dinner on the table quickly is with one of the smaller appliances that cook the slowest. What is this wonder appliance? Your crock pot slow cooker of course. There is a multitude of interesting and delicious crock pot recipes available these days. Keep your family well fed and looking forward to coming to the dinner table. By using your crock pot to prepare your meals, you can start it all in the morning and have supper waiting when you come home.

Just about everyone has slow cooked a nice beef stew, in fact it's one of the most searched for crock pot recipes online. How about trying something different with your crock pot? If you and your family love Asian food, then there is a great Asian crock pot recipe out there to suit your taste and interest. We've included three Asian style crock pot recipes below. Give one a try this week and treat your family to a new favorite meal for dinner.

Chinese Pepper Steak
1-1/2 lbs boneless beef round steak
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 cup sauce
1 tbsp hoisin sauce
1 tsp sugar
1 tomato, chopped
2 red or green bell peppers, cut into strips
3 tbsp cornstarch
3 tbsp water
1 cup fresh bean sprouts
4 scallions, finely chopped

First, trim fat from steak and slice into thin strips. Mix together steak, garlic, salt, pepper, soy sauce, hoisin sauce, and sugar in your crock pot. Cover and cook on low about 8 hours. 30 minutes before cooking time is done, set your crock pot on high. Add tomato and bell peppers. Dissolve cornstarch in water in small bowl; stir into steak mixture. Cover and cook for 30 minutes or until thickened. Stir in bean sprouts. Sprinkle with onions. Serve with rice.

Chicken Chow Mein
1 tbsp oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 carrots, thinly sliced
4 green onions, sliced
3 stalks celery, sliced1 cup low sodium chicken broth
1 tbsp granulated sugar
1/3 cup light soy sauce
1/4 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 clove garlic, crushed
8 oz bean sprouts
8 oz water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water

Brown the chicken in skillet. Put chicken pieces in crock pot and then add all ingredients except cornstarch and water. Stir and cover; cook on low for 8 - 10 hours. Set crock pot to high and combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles.

Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes' http://familycrockpotrecipes.com/
Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com/
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd

Crockpot Swedish Meatball Recipe

2008-02-20T18:28:00.000-08:00

My family, being mostly German and Scandinavian, often challenges me to make authentic recipes. My husband challenged me to make Hungarian Goulash, and a while back I was asked to make a Swedish meatball recipe with a twist - it had to be an easy crockpot recipe.
A crockpot Swedish meatball recipe seemed ideal for me; Swedish meatballs are a dish that would only improve by marinating all day long. I came up with this, and although you can use frozen meatballs to make the super quick and easy version, I've included a very tasty recipe for homemade meatballs as well.

2 - 12 ounce packages frozen meatballs
1 cup water
½ tsp nutmeg
1 tsp minced onion
½ tsp garlic powder
½ tsp dill weed
½ tsp black pepper
4 ounces cubed goat cheese
1 cup sour cream

Spray crock pot with non-stick cooking spray. Mix all ingredients except cheese and sour cream in crock pot, cover and cook on low 6-8 hours to high 3-4 hours. Stir in cheese and sour cream, cover and cook on high an additional 30 minutes. Serve with noodles (the most traditional), mashed potatoes, or rice, and garnish with fresh parsley if desired.

Homemade Meatballs
4 pounds ground meat (I like to use 3 pounds ground chuck and 1 pound ground lamb, but any combination will do)
1 ¼ cup bread crumbs
3 eggs
½ cup water
¼ tsp allspice
1 tsp ground mustard
1 finely minced onion

Mix all ingredients together in large bowl (by hand works best). Roll into balls. Bake on slightly greased cookie sheets at 450 degrees for 10-15 minutes. Should be refrigerated and used within a few days, or can be frozen for up to 2-3 months.

For more easy crockpot recipes, visit http://www.natalies-recipes.com/. Enjoy!
Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit http://www.natalies-recipes.com/, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.

Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser

Yam Pottage

2008-02-18T18:13:00.000-08:00

This is another favorite of mine. It's quite healthy and can be eaten for lunch or dinner - preferably dinner.

Ingredients:
I medium sized yam
I medium sized dried fish
2 cups of dried/ground crayfish
½ cup of palm oil
4 small tomatoes (chopped)
1 medium sized onion (chopped)
4 cups of chopped spinach (fresh or frozen can be used)
Seasonings (spices - curry, thyme, paprika)
Salt and pepper to taste
Preparation Time: 30 - 35 minutes.

Preparation:
Slice yam into narrow slices and then into 'cubes' of various sizes. Peel off the skin and soak in water.
Wash carefully and bring to boil - but only for about ten minutes. That way the yam doesn't become too soft when the other ingredients are added.
Wash the dried fish in warm water very carefully and break into smaller pieces. Set aside
After ten minutes, add chopped onions and tomatoes and allow to simmer for another ten minutes.
Now add the washed fish, palm oil and crayfish. Allow to cook for five minutes.
Last, add the chopped spinach, spices/seasonings and stir carefully.
Allow to cook on medium heat until broth thickens or the yam is soft (Warning! Do not make the yam too soft or it will 'dissolve' and easily break into pieces) enough.
Take the yam porridge off the fire and settle on a cooler stove surface, so the vegetable broth becomes even thicker. Let it cool and it's time to be served! Serves six.
Note: Potatoes are a great substitute for yams (if not available) - use about five large potatoes, but be sure to begin adding ingredients as soon as potatoes are set to boil, since they become softer much quicker than yams.

Kiya Sama is an author on http://www.Writing.Com/ which is a site for Writers
Article Source: http://EzineArticles.com/?expert=Kiya_Sama

Vegetable Omelette

2008-02-18T18:05:00.000-08:00

There is no doubt that the egg is one of the most popular ingredients used in dishes today. Eggs, especially bird eggs (hen, ostrich, goose, duck, etc), are a good source of protein and choline, and can be used in various ways to create culinary delights. This recipe is one of my favorites and one I enjoy making as often as possible.

Ingredients:
4 medium-sized eggs
I medium-sized red or green bell-shaped peppers (chopped)
I small chopped onion
2 small tomatoes (chopped)
¼ cup of fresh milk (skimmed or low-fat milk can be used in place of whole)
¼ cup of vegetable oil (or whatever cooking oil you prefer)
Seasonings (spices like curry, thyme, basil)
Salt and pepper to taste

Preparation Time: 10 minutes.

Preparation:
Crack eggs and place in bowl.
Add milk and whisk briskly. Set aside.
In frying pan, pour in vegetable oil and put on medium heat.
Add chopped tomatoes, peppers, onions and spices/seasonings and stir until soft (or well done). Do not allow ingredients to brown - lower heat if necessary.
Carefully pour in beat eggs, making sure it covers the entire pan. Allow to fry a bit before flipping it over carefully, so the other side can be browned a little. You can fold the omelette in half (if you want). [Note: If you wish to make this scrambled, simply 'whisk' the eggs in the pan as it fries]
Garnish with fresh paisly or basil leaves. Serve with other breakfast staples like bread or sausages or orange juice. Serves 2.

Kiya Sama is an author on http://www.Writing.Com/ which is a site for Writers
Article Source: http://EzineArticles.com/?expert=Kiya_Sama

How To Cook Salmon - Easy Recipes For Salmon You'll Love and Enjoy Cooking

2008-02-16T20:15:00.000-08:00

If you're a salmon lover, you'll definitely want to learn more ways how to cook salmon and this article will give you more easy recipes for salmon that you can certainly add to your tasty and easy to prepare salmon recipes.

First, the Salmon Mold.

SALMON MOLD

Salmon mold is a delicious dish, very attractive and it's definitely different from common and popular recipes for salmon that you can always find.

Ingredients:

2 c. salmon
2 Tb. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 Tb. gelatine
1-1/2 c. boiling water

Procedures:

First get rid off all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the mixed vinegar, salt, and pepper. Prepare the gelatine by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatine. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon and gelatine mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once. Sufficient to serve six.

Second, the Salmon Patties Recipe.

SALMON PATTIES

Salmon patties are usually made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. You can either sauted them in shallow fat or fried in deep fat.

Ingredients:

2 c. finely minced salmon
1 c. fresh bread crumbs
1 c. thick white sauce
1/2 tsp. salt
1/8 tsp. pepper
Dry bread crumbs

Procedures:

First step is to mix the fresh bread crumbs and the white sauce with the salmon. Season with salt and pepper and shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.

Third, the Salmon Loaf Recipe.

SALMON TIMBALE OR LOAF

Ingredients:

1 can salmon
1 cupful soft bread crumbs
1 1/2 teaspoonfuls chopped parsley
1/2 teaspoonful salt
Pepper
1 or 2 eggs
1 tablespoonful lemon juice
1/4 to 1/2 cupful milk

Procedures;

Combine all the ingredients thoroughly, adding enough milk to moisten. Then pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale. Tuna fish or other cooked fish may be used instead of salmon.

For more great and easy salmon recipes, feel free to visit now our How To Cook Salmon - Home of Recipes for Salmon blog and also find other exciting ways how to cook salmon. Also check out this article recipe entitled Varities of Recipes for Salmon. Never run out of recipes for salmon again.

Article Source: http://EzineArticles.com/?expert=Dan_Pantaleon

KFC Recipes

2008-02-16T20:13:00.000-08:00

Have you ever wondered how your favorite restaurants make their food? It's something that I used to think about all the time, but now I don't have to! I have a ton of different recipes from all different kinds of restaurants, and I can make their food at home for a fraction of the cost. I even get compliments all the time on my cooking, and it's all thanks to recipes from restaurants that people go to all the time.

One of my favorite clone recipes is based on KFC and it goes a little something like this:

Almost Kentucky Fried Chicken Recipe

3 pounds chicken pieces

2 packages Italian salad dressing mix

3 tablespoons flour

2 teaspoons salt

1/4 cup lemon juice

1 1/2 cup pancake mix

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

Milk

1. Make a paste out of the Italian dressing mix, flour, salt and lemon juice.

2. Coat chicken evenly.

3. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours.

4. Mix pancake mix with paprika, salt and pepper.

5. Dip chicken pieces in milk, then in pancake coating. Dust off excess.

6. Lightly brown in large skillet containing 1/2" vegetable oil. Brown for 4 minutes on each side.

7. Remove and place in a single layer on shallow baking pan. Seal with foil.

8. Bake for 1 hour at 350.

9. Uncover and baste again with milk. Return, uncovered, to oven heated to 400, to crisp for 10 minutes.

KFC Recipes style chicken aren't the only ones I have in my cookbook. I have recipes from many other restaurants, fast food and five star!

For more great KFC recipes visit

http://copy-cat-recipes.info

You'll be the talk of the town!

Article Source: http://EzineArticles.com/?expert=Jim_Smithson

Benihana Ginger Salad Dressing

2008-02-14T22:26:00.000-08:00

Ingredients
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.

Benihana Japanese Fried Rice

2008-02-14T22:24:00.000-08:00

Ingredients
4 cups cooked rice
1 cup frozen peas - thawed
2 tbsp finely grated carrot
2 eggs - beaten
½ cup diced onion
1½ tbsp butter
2 tbsp soy sauce
salt
pepper

Directions
Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
Pour rice into a large bowl to let it cool in the refrigerator.
Scramble the eggs in a small pan over medium heat.
Separate the scrambled chunks of egg into small pea-size bits while cooking.
When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.
Melt 1½ tbsp of butter in a large frying pan over medium/high heat.
When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
Cook rice for 6-8 minutes over heat, stirring often.
Makes 4 servings.

Benihana Mustard Sauce

2008-02-14T22:21:00.000-08:00

Ingredients
3 tb Dry mustard
2 tb Hot water
1 tb Sesame seeds; toasted
3/4 c Soy sauce
1/4 Garlic clove; crushed
3 tb Whipping cream; whipped

Directions
In small mixing bowl, combine mustard and water to
form paste. Place in blender with remaining
ingredients except cream and blend at high speed about
1 minute. Remove and stir in whipped cream.

Best Homemade Gourmet Recipes

2008-02-11T23:33:00.000-08:00

You want the Best Gourmet Recipe available on the web?
The term "gourmet" when applied to a recipe implies that it's the best of it's kind, the fanciest, and probably the most expensive. What about all of us who love good food, are hosting an event (like a book club meeting) and want to delight our guests with some gourmet recipes of our own? This is where a Homemade Gourmet Recipe comes in handy!

A Homemade Best Gourmet Recipe is tried and true by someone you know. Generally they are passed down through families or friends by word of mouth until someone, like me, decide to start writing them out! There are chefs who work for years to perfect their secret ingredients and then charge an arm and a leg for you to try them when instead, you could be making your own!

The best way to go about starting a collection of Homemade Gourmet Recipes is to go straight to your favorite sources. Have an Aunt who is known for her Cream Chip Beef Dip? Go Get It! Does your mom make the best Lasagna this side of the Mississippi? Ask Her For It! Once you start collecting these recipes (email is always a great way to do this) create a recipe file box and add each one. Try them out on your own. Modify if necessary. Tell your friends and soon you'll all be sharing and making the best gourmet recipes out there - in your own home!
I couldn't resist giving you one of our favorites:

John's Shrimp Di Oro Appetizer for 4 people.

Ingredients
1 lb (16/20) Shrimp, peeled and de-veined but leave tail on
1 cup Olive Oil
1 cup Vegetable Oil
1 cup All Purpose Flour
3 lemons
1 sprig of Fresh Parsley
A pinch of salt
A pinch of pepper

Combine Olive Oil and Vegetable Oil in a 10 inch sauté pan. Heat over medium-hi heat for 15 minutes.

Cover each individual shrimp in flour. Be sure to shake off excess flour. Once oil is heated, place shrimp in oil turning occasionally until golden (1-3 minutes). Remove shrimp and place on paper towel to soak up remaining oil. While the shrimp is hot, dash with pepper and salt.

Place shrimp on platter. Cut Lemon in half and squeeze over all shrimp (do not drop the seeds!). Take 2 remaining lemons, quarter them and spread around the rim of the plate. Garnish plate with sprig of parsley in middle.

ENJOY!

Interested in more homemade gourmet recipes? We have them!
Desiree, aka Queenie D, is an English teacher, mom, and lover of books!
Want more information on book clubs? Looking for a book to read? Want to share something you've read? Visit http://www.book-club-queen.com/ for a fantastic adventure in reading!
Article Source: http://EzineArticles.com/?expert=Desiree_Difabio

Low Fat Chicken Recipes That Really Top

2008-02-11T23:29:00.001-08:00

This recipe is really easy to put together and the soup really adds a lot of flavor. I would recommend cooking low fat chicken for your family at home or even a special party.

Low fat chicken recipe #1:
Ingredients #1:2 (6 ounce) packages stuffing mix 4 cups cubed cooked chicken 2 (10.75 ounce) cans condensed cream of celery soup, undiluted 1 cup milk 2 celery ribs, chopped 1 teaspoon dried minced onion 1/4 teaspoon salt 1/4 teaspoon pepper

Directions #1:
Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the soup, milk, celery, onion, salt and pepper until blended; pour over chicken. Top with stuffing. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly.

I doubled this recipe and baked it in a 12x20 steam table pan for a bingo crowd, and they gobbled it up! I added 1 large chopped fresh onion, combined it with the celery and sauteed both in butter before adding it to the recipe. Also, before I added the soup mixture, I sprinkled two cups sharp cheddar cheese over the chicken.

You may want low fat chicken recipe with artichokes. I would like to share this recipe here.
Low fat chicken recipe #2:

Ingredients #2:4 skinless, boneless chicken breasts1 13.75-oz can water-packed artichoke hearts, drained2 cups sliced mushrooms1 garlic clove, minced 1 tsp dried oregano1 15-oz can diced tomatoesFreshly ground black pepper

Directions #2:
In a large nonstick skillet coated with nonstick cooking spray, sauté chicken breast for 5 minutes, turning once. Remove chicken and place in a glass baking dish.
Empty drained can of artichokes into dish over and around chicken.
Preheat oven to 350 degrees. Add mushrooms, garlic and oregano to skillet and gently sauté for 2 minutes. Add tomatoes and simmer for 10 minutes. Empty mushroom mixture over chicken breast and bake in oven for 20 minutes, or until the chicken breasts have reached an internal temperature of 165 degrees. Season with freshly ground black pepper and serve with noodles or rice.

To discover more information about other chicken recipes besides the low fat chicken recipes, please visit to 300 Chicken Recipes
Article Source: http://EzineArticles.com/?expert=Joch_Purn

Garden Patch Soup Recipe

2008-02-10T19:44:00.000-08:00

Every year as summer draws to a close I find myself looking ahead to heating up the kitchen and filling the house with the wonderful aromas of hearty soups and stews.

It is enjoyable to change our meal planning from lighter summer menus to traditional autumn foods. Eating seasonally means enjoying certain foods when they are at their ripest and freshest. Autumn is the height of harvest time for many fruits and vegetables.
At the end of summer, the gardens are loaded with ingredients for creating tasty, one-pot meals such as Garden Patch Soup.

This soup is full of nutritious and flavorful vegetables. It has been a restaurant customer favorite soup for well over twenty years. That's right. For over 20 years my restaurant customers have counted on this soup being featured every fall. The restaurant never quits serving customers favorite recipes.

The soup recipe calls for beef, but you can use chicken or pork or you can leave out the meat altogether, adding more beans and veggies. Left-over chili can be substituted for the beans.
So as you can see, this soup recipe is wonderfully flexible. The recipe has as many variations as there are cooks but regardless of how you choose to tweak the recipe, it will be delicious.
The soup you make from this successful restaurant recipe will keep you and your family warm, healthy, full, happy and thankful for the Fall bounty as the weather turns cool.

Enjoy your restaurant soup recipe and the company of those you share it with!

Garden Patch Soup Preparation time: 30 minutes. Serves 8-10.
Ingredients:
1 pound lean ground beef
1 onion, chopped
2 quarts water
2 1/2 tablespoons Au jus seasoning mix (or to taste)
2 1/2 tablespoons taco seasoning mix
2 1/4 teaspoons chili powder
14 ounce can of tomatoes, chopped
7 ounce can tomato sauce
8 ounces whole kernel corn or
8 ounce can with liquid 3 cups of veggies (broccoli, cauliflower, green beans, zucchini, peppers, celery or whatever you like and have available)
1/3 head cabbage (1 1/2 cups),
coarsely chopped
8 ounce can kidney beans, drained and rinsed (or left-over chili)

Instructions:
Heat water to boiling in a soup pot While water is heating, brown the ground beef and onion in a skillet When water comes to a boil, add all the seasonings, tomato, tomato sauce, corn with liquid, beans and your vegetable choice Drain meat mixture and add the meat to the soup pot Bring back to a boil and simmer until vegetables are crisp tender Add the cabbage and remove the soup from the heat Let sit for a few minutes to cook the cabbage Correct the seasoning
Enjoy your soup and the great fall season.

Donna Hager has owned and operated a restaurant for over two decades. Hundreds of real restaurant recipes can be found on her website that also features menu ideas, cooking tips, and much more at Real Restaurant Recipes Visit More Great Soup Recipes from her restaurant kitchen and her Fall Menu Recipes Page
Article Source: http://EzineArticles.com/?expert=Donna_Hager

Savory Turkey Broth

2008-02-10T19:39:00.000-08:00

This delicious, savory broth is perfect for soups and gravies. This recipe yields a lot of broth. To make even more, simply add a second package of turkey legs and double the vegetables. Remember to freeze a portion of it in air-tight freezer bags. It holds for months -- we made ours on Thanksgiving and then made a soup in February.

1 package of turkey legs (6-8)
3 large carrots, chopped
1 leek, chopped
1 large onion, cut in half
2 stalks celery, chopped
6 sprigs fresh thyme
3 sprgs fresh rosemary
10 whole peppercorns (black, or throw in some pink if you're adventurous)
1 head of garlic, crushed
3 Tbs extra virgin olive oil

Heat your oven to 400 degrees F and roast turkey legs in a pan until golden brown, about thirty minutes. In a large stovetop soup pot, heat olive oil and add all your vegetables -- chopped celery, carrots, leek, and onion. Then add thyme and rosemary sprigs and finally all your crushed garlic and peppercorns. Let simmer until vegetables begin to turn translucent and the garlic boils down.

Now add the turkey legs. Pour in any juices from the pan. Let everything simmer for about 2 minutes, stirring so the turkey legs absorb the flavors.

Fill the pot with water to about three inches below the rim. Stir and bring pot to a boil. Once boiling, reduce to a simmer and let sit for about two and a half hours. You'll want to occassionally skim foam and grease off the top.

Strain out all solids.

There you go. A delicious broth for soups, stews, and gravies.

And it will hold for quite a while.

You can make the same broth with chicken legs, wings, and bones.

Josh Day is a work-at-home dad who enjoys spending time with his son James. He and his wife Leah have written a practical guide to parenting for realistic people called Moderation Parenting. Learn more about their book and parenting method at http://moderationparenting.com

Article Source: http://EzineArticles.com/?expert=Josh_Day

Healthy Recipes - An Easy Asparagus Recipe

2008-02-05T18:47:00.000-08:00

Behold the amazing asparagus! Just a half-cup of it cooked contains over 80 percent of the Recommended Daily Allowance (RDA) for vitamin C, and about 25 percent of the RDA for folic acid. (Folic acid helps prevent birth defects and is important for the formation of blood cells.) It also contains vitamin A, vitamin B6 and potassium, and is a good source of fiber and glutathione, a powerful antioxidant. It has no fat or cholesterol, and one serving (about five spears) of the green variety contains only 20 calories.

Asparagus can be prepared in a number of ways. Unlike some vegetables, it's just as nutritious either raw or cooked. And if you make the following healthy recipe, you'll bring elegance to your table, along with good health:

Asparagus Rolls Serves 4
Ingredients
1 lb. fresh asparagus
4 slices Swiss cheese
4 slices thinly sliced deli ham or turkey, or prosciutto
4 T. butter, melted
1 C. dried whole wheat or regular bread crumbs
½ C. grated Parmesan cheese

Steps
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Cook asparagus in boiling water for 1 minute. Remove, and drain.
Layer a slice of cheese on top of a slice of ham, then place 3 to 4 asparagus spears on top of the cheese slice.
Roll the ham and cheese over the asparagus, and secure with a toothpick. Repeat with remaining ham, cheese and asparagus.
Place all the rolls in a casserole dish; then pour melted butter over the entire dish.
Sprinkle with bread crumbs and Parmesan cheese.
Bake for about 15 minutes, or until the crumb mixture forms a crust.

When buying fresh, look for stems that are firm and fairly straight, with well-formed, tightly closed tips. Contrary to common belief, the width of the stem is not an indication of tenderness -- thin or thick stems can be equally delicious. Just be sure the stalks are similar in size so they all cook at the same rate, as it only takes a few minutes for the stalks to become crisp-tender. Don't overcook or you'll end up with mush.

For more healthy recipes and a full spectrum of other natural health articles visit Melinda Banks' blog at MyHealthArticlesBlog.Blogspot.com
Article Source: http://EzineArticles.com/?expert=Melinda_Banks

Instant Ramen Noodles - A Guide To Cooking And Eating

2008-02-05T18:45:00.000-08:00

Instant Ramen noodles cooked like a professional is delicious and loved by the whole family. Instead of eating it like the package suggests, try this original and special variation for a low sodium meal with an Asian flavoring:

Purchase your favorite flavor. The chicken flavor Instant Ramen noodles is by far the best choice.

Place the package on the counter top or on a table.

Before opening, crush the noodles with your hand, breaking the noodles into smaller pieces. Try to do this without exploding the package and ending up with a mess. Place your hand on top of the package and press your weight onto the noodles. Feel around for large pieces and crush with your fingertips.

Open the package gently and remove the seasoning pouch. It will look a little damaged from the noodles pressing into it. Set this pouch to the side.

Pour the noodles into a microwavable bowl. Any microwavable bowl will work, but preferably use one that is clear. Clear bowls make measuring water much easier.

Fill the bowl with enough water to cover the noodles. If using a clear bowl, look through the side of the bowl to make sure about a half of inch of water is in the bottom. The noodles will float to the top. This extra water allows for evaporation in the microwave.

Microwave for two to three minutes. Microwave settings and temperatures vary, so if the noodles look hard after two or three minutes, replace and heat for thirty seconds at a time until done.

Drain water from the noodles by pouring into a strainer over the sink. Some of the noodles may fall through the strainer holes, but not many. Pour the noodles back in the bowl, strain again until water is drained completely.

Return noodles to the bowl.

Sprinkle one fourth of the seasoning pouch onto noodles and stir until blended. By only using a fourth of the pouch, the sodium level is reduced.

Pour two tablespoons of House of Tsang Classic Stir Fry Sauce onto noodles. Mix until soaked up by noodles.

Eat this delicious treat by itself or as a side dish. This recipe is also an excellent substitute for stir fry dinners instead of using rice.

Wendy Brock is a published writer, instructor, and lifelong student. View all of her articles in her blog at http://wendybrock.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Wendy_Brock

Old Fashioned Gravy - Cooking From Scratch

2008-02-05T18:39:00.001-08:00

This family favorite Appalachian recipe has been passed down through many generations of my family and is a highly requested dinner. This good old fashioned gravy is lump free and cooked from scratch. Blow breakfast restaurants out of the water with the ultimate recipe for lump free gravy:

1. Cook sausage, bacon, or chicken before making the gravy. Bacon gravy is not as good as sausage or chicken gravy. Chicken gravy is the best and most flavorful addition to any fried chicken dish and sausage gravy comes in second.

2. After removing the meat from the pan, leave the grease and small pieces of meat in the skillet. Drain enough of the liquid where only about a tablespoon of grease remains. It doesn't have to be measured out, just eyeball it. That's how the old-fashioned cooks do it.

3. Sprinkle a heaping tablespoon of flour into the pan. It should soak up all the grease and form a paste. Take care not to pour too much flour in. A tablespoon in this recipe is actually a large spoon used to eat with, not a measuring spoon. A heaping tablespoon is where the spoon is dipped deep into the flour and piled on as much as possible. The flour should sit like a pyramid on top of the spoon.

4. Pour a half glass (regular drinking glass) of milk in the pan. The liquid should be very runny. If there are any flour lumps, there shouldn't be, but if there are, press them out with the spoon until there are none.

5. Turn the heat to low.

6. Stir slowly about 3 minutes until liquid thickens. If gravy doesn't thicken within 3 minutes, turn the heat up a little at a time. Do not turn the heat up past medium. The gravy should never boil.

7. Take a small piece of meat (one sausage patty, one slice of bacon, or a quarter of a chicken breast) and cut in smaller pieces.

8. Mix small meat pieces into gravy.

9. Stir until desired consistency is reached. Salt and pepper to taste.

10. Gravy will thicken as it cools.

11. Serves 2-4 people.

This from scratch recipe always gets praise and there are never any leftovers. To make a larger batch, leave two teaspoons of grease in the pan, add two tablespoons of flour, and add an entire glass of milk.

Wendy Brock is a published writer, instructor, and lifelong student. View all of her cooking articles in her blog at http://wendybrock.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Wendy_Brock

Grilled Salmon Recipes

2008-01-27T21:30:00.000-08:00

I am going to share here two of my much loved grilled salmon recipes and some tips for beginners in the art of grilling.
Salmon is a really delicious on grill. Salmon is an excellent source of protein and omega 3 fatty acids, selenium, niacin, vitamin B12, phosphorus, magnesium and vitamin B6. Fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods. My grandmother used to say that what is good for your health usually tests terrible. I'm sure it's not true in case of salmon. Salmon is also quite easy to grill even if you are not an experienced cook.

Using tips presented below one can be sure of his success as a cook.
* Leave the skin on the fish. It will prevent charring the meat.
* Brush the salmon with olive oil. It will bring out the taste and will not let the fish dry out. You can even brush it again during the cooking.
* Season to taste according to the recipe.
* Prepare the grill. Oil the grill racks with some olive oil.
* Cook the fish turning once or two during. Usually it should take 7 to 10 minutes.
* When the fish is ready it flakes when pressed with a fork.

If you are looking for some easy to cook and tasty recipes you can try one of these.
Grilled salmon - very easy, but in this case less is more, trust me.

Ingredients:
* 4 pieces of salmon
* lemon juice
* olive oil
* butter
* salt to taste

Preparation:
Massage the salmon with lemon juice on both sides. After 15 minutes, massage the salmon with olive oil. Brush the grill with olive oil. Grill the fish 8 to 10 minutes on both sides. Serve with a slice of butter on top.
Grilled salmon wit apples and peaches - not that easy as a first recipe, but really not difficult.

Ingredients:
* 4 salmon fillets
* 2 apples
* 2 peaches
* lemon
* 2 teaspoons of butter
* some mozzarella
* 4 tablespoons olive oil
* 2 crushed cloves of garlic
* salt and black pepper to taste

Squeeze lemon. Mix up olive, lemon juice, black pepper and garlic. Rinse salmon fillets and marinate. Cut fruits into small bits. Put fillets on buttered foil. Put fruits on the fish and add some mozzarella on top. Cover everything with foil. Put on grill for 20 minutes.

Bon appetite.

Piotr Lebiedzinski is a real fan of grilled salmon. He wants to share with everyone his favourite grilled salmon recipes on http://grilledsalmonrecipes.wordpress.com/
Article Source: http://EzineArticles.com/?expert=Piotr_Lebiedzinski

Red Lobster Recipe

2008-01-27T21:28:00.000-08:00

Isn't it depressing to think that you have to go out to eat to have a quality dinner? I know I feel that way. Luckily, I'm going to share with you an inexpensive way to eat food from a fine quality establishment with Red Lobster recipes. Whenever I go out to eat at red lobster, I know I need to eat the batter-fried shrimp; here is the secret recipe to make this meal in your own home.

Ingredients:
• 1½ pounds shrimp, peeled and deveined
• ½ cup oil
• 1 egg, beaten
• 1 cup all-purpose flour
• ½ cup milk
• ¾ tsp. seasoned salt
• ¼ tsp. salt
• Oil for deep frying

Preparation:
1. Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
2. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
Serves 6.

This is just one of many red lobster recipes I can share with you. Other meals include Maryland crab cakes, red lobster margaritas, lobster pizza, and so much more! With such quality food as this, it is nice to know that when you want to save some money and impress your friends, that you can cook and entertain guests in the safety of your own home. Cooking and preparing meals for yourself and guests can be overwhelming at times. By using this, and other red lobster recipes, you can be comforted in knowing that you will make a wonderful meal while saving time and money.

For many more red lobster recipes please click the link below.
http://copy-cat-recipes.info/
Article Source: http://EzineArticles.com/?expert=Jim_Smithson

Turner Family Poultry Stuffing

2008-01-27T21:24:00.000-08:00

Tried and true recipe for stuffing turkey, duck, goose, chicken, or any other bird you can throw at it...LOL! Perfect for Thanksgiving and Christmas!

Type: Side
Serve With: Poultry and Gravy
Prep Time: ~ 20 min
Cook Time: ~ 35 min + Cook time inside bird
Yield: Enough for a 14 lb turkey

Ingredients:
1 loaf Bread - I use stuffing bread.
2 large Onions - Finely diced
1/3 cup Celery - Finely diced
1 tbsp Poultry Seasoning
1/2 tsp Freshly Cracked Black Pepper
1/4 tsp Cayenne Pepper
1/4 tsp Gumbo File
2 1/2 tbsp Fresh Dill - Finely chopped
2 1/2 tbsp - Fresh Parsley - Finely chopped
1 tbsp Fresh Savory - Minus stems - Finely chopped
1/3 cup Butter

Instructions:
1. In a large frying pan, sautee onions and pepper in butter until soft.

2. Add celery and sautee until soft.

3. Add seasonings and fresh herbs, mix thoroughly and sautee for an additional 1 min.

4. Add 1/2 of the 1/2′ cubed bread into pan with onions mixture, mix thoroughly, and allow
bread cubes to lightly toast. Put mixture into large bowl.

5. Add rest of bread to pan and lightly toast. Add to bowl.

6. It is ready for stuffing your bird.

* Tip: To hold stuffing in your bird's cavities, cut an apple in 1/2 and core it. Place flesh side in and push to seal cavities.

7. Stuffing will be ready when your bird is ready, and bird's juices will perfectly moisten stuffing.
* Tip: Ensure you are roasting your poultry to the proper, safe temperature!

8. Serve & Enjoy!
This method is tried and true...I hope you truly enjoy it.
Eat Deliciously!

Kimberly Edwards is the founder of Cooking With Kimberly - Decadent Cooking from Home - Find a Delicious Cooking Recipe, Great Products and Helpful Tips & Information that will help you Explore the Joy of Cooking!

Discover more Amazing Side Dish Recipes and Check out Kimberly's Cooking Secrets at: http://www.cookingwithkimberly.com/
Article Source: http://EzineArticles.com/?expert=Kimberly_Edwards

2008-01-23T17:49:00.000-08:00

The Dungeness Crab gets its common name from the town of Dungeness, Washington, now called Old Town Dungeness, where the first commercial harvesting of the crab was done. The Dungeness Crab is widely considered one of the most favorful crabs on the market. Often eaten from the shell, it is also popular in pasta dishes, crab cocktails, and quiche.
This is a great recipe for shucked dungeness crab meat or any leftover king crab meat. The Crab Quiche blends the flavor of the crab into a perfect lunch or dinner starter course.

Ingredients:
1-lb Dungeness Crab Meat, thawed if frozen, save some larger leg or claw pieces for presentation
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon Tom Douglas Crab Cake Mix or Seafood Rub seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 oz coarsely grated Monterey Jack cheese (1/2 cup)
2 oz coarsely grated Swiss cheese (1/2 cup)
1 Pre-baked Pie Crust

Prep Time: (15 Minutes)
Preheat oven to 375 degrees.
Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg.
Stir in cheeses and crabmeat.
Pour into pre-baked crust and place in oven.

Cooking Time: (40-50 Minutes)
Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
Cool in pie plate on rack for 15 minutes.

Plating:
Cut Quiche into pie shaped portions
Serve with a reserved large piece of crab meat on top and a full strand of chives.
Enjoy!
Wild Ocean Seafoods continues a 114 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available!

Wild Ocean Seafoods Crab Meat
Article Source: http://EzineArticles.com/?expert=William_Mccabe

Pelecing Ayam

2007-10-05T01:06:00.000-07:00

Bahan :
1 ekor ayam kampung yang muda dibekakkan
2 buah jeruk limau
50 ml minyak goreng
1 sdt gula pasir
500 ml minyak goreng untuk menggoreng Bumbu yang dihaluskan:
7 buah cabe merah
5 buah cabe rawit
3 siung bawang putih
3 butir kemiri
1 sdt terasi
1 1/2 sdt garam

Cara Membuat :
Ayam dilumuri dengan air garam, diamkan 15 menit. Kemudian dibakar hingga 3/4 matang.
Panaskan minyak goreng.
Kemudian goreng ayam yang sudah dibakar hingga matang, sisihkan.
Tumis bumbu yang dihaluskan hingga harum dan matang.
Kemudian masukkan gula pasir dan 50 ml air aduk-aduk.
Terakhir masukkan ayam dibolak-balik hingga bumbu meresap. Angkat.

Ayam Kecap Jeruk Limau

2007-10-05T01:03:00.000-07:00

Bahan :
1 ekor Ayam potong 12 bagian, digoreng
2 sdm Kecap asin
2 sdm Saus Inggris
2 sdm Ang ciu (arak cina)
10 buah Hioko dibelah dua bagian
7 sdm Kecap manis
3 buah Jeruk limau dibelah dua bagian
3 sdm Mentega
1/2 sdt Lada bubuk
1/2 buah Bawang bombai dirajang
4 siung Bawang putih dicincang
Garam secukupnya

Cara membuat :
Tumis bawang putih dan bawang bombai dengan mentega hingga harum
Campur jadi satu kecap asin, saos inggris dengan ang ciu
Tuangkan kedalam tumisan bawang, masukkan juga kecap asin, hioko, ayam, air jeruk limau, kulit jeruk limau dan lada, tumis hingga ayam tertutup dengan bumbu, angkat .
Sajikan.

Ayam Goreng Kalasan

2007-10-05T00:58:00.000-07:00

Bahan :
1 ekor Ayam beratnya 500 gram dibagi 2 bagian
2 lembar Daun salam
1 batang Serai
1 sdm Munjung tepung sagu
1/2 sdt Baking powder
1/2 sdm Garam
500 ml Air putih
400 ml Minyak goreng

Bumbu yang dihaluskan :
7 siung Bawang putih
7 siung Kemiri
3 cm Kunyit
1 sdm Ketumbar

Cara membuat :
Campur semua bahan dan bumbu kemudian ungkep hingga air menjadi 200 ml dengan api kecil. Angkat ayam diamkan hingga dingin, lalu rebus sisa kaldu hingga mendidih
Kemudian masukkan tepung sagu yang sudah dilarutkan dengan 3 sdm air aduk hingga mengental, angkat dan dinginkan, tambahkan baking powder, aduk rata.
Goreng ayam dengan minyak goreng hingga kecoklatan lalu angkat.
Goreng kaldu yang sudah dikentalkan hingga menjadi keringan kemudian angkat, letakkan di atas ayam goreng.
Hidangkan.

Ayam Bakar Padang

2007-10-05T00:56:00.000-07:00

Bahan :
1 ekor Ayam kampung dipotong empat bagian
1 batang Kayu manis
3 biji Cengkih
5 lembar Daun jeruk
1/2 lembar Daun kunyit
2 batang Sereh
3 sdm Minyak goreng
500 ml Santan sedang kentalnya
100 ml Santan kental

Bumbu yang dihaluskan :
4 buah Cabe merah
3 siung Bawang putih
4 buah Bawang merah
1/2 sdm Ketumbar
1/2 sdt Adas manis
1/2 sdt Jintan
1/2 sdt Lada
2 cm Jahe
2 cm Lengkuas
3 cm Kunyit
3 biji Kemiri

Cara membuat :
Tumis bumbu yang dihaluskan dengan minyak goreng beserta kayu manis, cengkeh, daun jeruk, daun kunyit dan daun sereh hingga harum dan matang.
Masukkan ayam, tumis dengan bumbu hingga ayam setengah matang.
Tambahkan santan encer, kecilkan api, masak hingga kuah tinggal sedikit.
Tambahkan santan kental masak kembali hingga kuah mulai mengering, angkat dinginkan.
Setelah dingin lumuri seluruh permukaan ayam dengan sisa kuah yang mengering kemudian bakar hingga agak kekuningan.
Hidangkan.

Gulai Kepala ikan

2007-10-05T00:53:00.000-07:00

Ukuran porsi: 4 orang
Bahan-bahan
850 gram kepala ikan kakap, potong jadi 2
10 lembar daun salam
1 batang sere, memarkan
1 lembar daun pandan, sobek-sobek, ikat
750 cc santan
2 sendok makan kelapa parut, sangrai, tumbuk halus
3 sendok makan minyak
5 buah belimbing sayur, belah jadi 2
1 sendok makan air jeruk nipis
2 sendok teh garam
15 buah cabai merah
1 cm kunyit, cincang
1 cm jahe, cincang
7 siung bawang merah
3 siung bawang putih
1 sendok makan ketumbar, sangrai
1/2 sendok teh jinten, sangrai
1/4 sendok teh adas manis, sangrai
1/2 sendok teh merica bubuk
1 sendok makan asam

Cara membuat
Lumuri kepala ikan kakap dengan air jeruk nipis dan 1/2 resep garam hingga rata, biarkan 1/2 jam, tiriskan, lalu lumuri dengan kelapa tumbuk hingga rata, sisihkan.
Haluskan cabai merah, kunyit, jahe, bawang merah, bawang putih, ketumbar, jinten, adas manis, merica bubuk, asam, dan 1/2 resep garam.
Panaskan minyak, tumis bumbu yang telah dihaluskan, sere, dan daun pandan hingga harum, lalu tuangi santan, aduk rata, didihkan.
Masukkan daun salam, belimbing sayur, dan kepala ikan kakap serta kelapa tumbuk, aduk rata, lalu masak dengan api sedang sampai seluruhnya matang dan kuah agak berminyak sambil sekali-sekali diaduk, angkat.

Ikan Asin Pedas

2007-10-05T00:50:00.000-07:00

Ukuran porsi: 4 orang

Bahan-bahan
250 gram ikan asin jambal/gabus, potong ukuran 2 cm x 2 cm
3 buah cabai merah, iris tipis menyerong
4 buah bawang merah, iris tipis
1 buah jeruk nipis, ambil airnya
3 sendok makan minyak

Cara membuat
Siram ikan asin jambal/gabus dengan air mendidih, biarkan hingga dingin, lalu cuci, tiriskan.
Panaskan minyak yang banyak di atas api sedang, lalu masukkan ikan asin tadi, goreng hingga matang, angkat, tiriskan.
Panaskan minyak menurut resep, lalu masukkan bawang merah, tumis hingga harum.
Tambahkan cabai merah, aduk rata, tumis hingga layu, kecilkan api, lalu masukkan ikan asin yang sudah digoreng dan air jeruk nipis, aduk rata, angkat, sajikan.

Masak Ikan dibotoh

2007-10-05T00:46:00.000-07:00

Bahan :
500 gram Ikan kakap/ikan bawal dipotong-potong
100 gram Daun singkong muda direbus dan dipotong-potong
75 gram Daun mangkokan dipotong-potong
50 gram Daun kemangi
50 gram Daun keladi/talas putih direbus dan dipotong-potong
3 batang Sereh dipotong-potong
5 lembar Daun jeruk
7 buah Belimbing sayur dipotong bulat
1000 ml Santan encer

Bumbu yang dihaluskan :
4 siung Bawang putih
5 buah Bawang merah
3 cm Kunyit
2 kerat Jahe
5 buah Cabe merah
5 butir Kemiri

Cara membuat :
Panaskan santan encer hingga mendidih masukkan ikan, bumbu yang dihaluskan, sereh hingga ikan setengah matang.
Kemudian masukkan semua bahan, kecilkan api, biarkan hingga semuanya matang.

Grilled Salmon Rainbow SauceRudy Choiruddin

2007-10-05T00:41:00.000-07:00

Bahan :
Sauce merah :
1 buah Paprika merah diblender
1 1/2 sdt Cuka balsamico
1 sdm Minyak goreng
1/2 sdt Gula
1/4 sdt Garam

Sauce kuning :
1 buah Paprika kuning diblender
1 sdt Cuka balsamico
1 sdm Minyak goreng
1/2 sdt Gula
1/4 sdt Garam

Sauce ungu :
75 gram Beetroot diblender lalu diperas diambil airnya
1 sdt Cuka balsamico
1 sdm Minyak goreng
1/2 sdt Gula
1/4 sdt Garam

Sauce hijau :
2 genggam Daun kemangi yang sudah dipetik
2 siung Bawang putih
50 gram Kacang mede
1 sdm Parmesan cheese
5 sdm Minyak goreng
1/2 sdt Gula
1/2 sdt Garam
50 gram Keripik kentang/keripik jagung
400 gram Salmon fillet (2 potong)

Cara membuat:
Campurkan masing-masing bahan saus dan aduk hingga rata lalu pisahkan menjadi 4 macam sauce.
Grill galmon dengan dioles margarine dan minyak goreng hingga berwarna kecoklatan.
Hidangkan 4 macam sauce diatas piring lalu letakkan kripik diatasnya dan terakhir letakkan salmon yang sudah digrilled. (Rudi Choirudin)

Soto Bandung

2007-10-03T22:03:00.000-07:00

Ukuran porsi: 6 orang

Bahan-bahan
500 gram daging sapi sandung lamur, rebus hingga empuk, potong bentuk dadu
200 gram lobak, kupas, iris tipis, rebus, tiriskan
2 sendok makan minyak
5 siung bawang putih, haluskan
1 batang sere, memarkan
2 cm jahe, memarkan
2 liter kaldu sapi
1 sendok teh garam
1/2 sendok teh merica bubuk
50 gram kedelai putih, rendam hingga mengembang, tiriskan, goreng hingga matang
1 batang daun bawang, iris halus
1 batang daun seledri, iris halus
2 sendok makan bawang merah goreng

Cara membuat:
Panaskan minyak, lalu masukkan bawang putih, tumis hingga harum.
Masukkan kaldu sapi, sere, dan jahe, aduk rata, masak hingga mendidih, lalu masukkan daging sapi, garam, dan merica bubuk, aduk rata, masak hingga mendidih dan matang, angkat.
Letakkan lobak, kedelai putih, daun bawang, dan daun seledri dalam mangkuk, lalu siram dengan kuah tadi, taburi dengan bawang merah goreng di atasnya.
Biasanya soto disajikan bersama-sama dengan sambal cabai rawit.

Soto Santan

2007-10-03T22:00:00.000-07:00

Bahan:
5 siung bawang putih
1 ruas kunyit
1 ruas jahe
1 tangkai serai
2 lembar daun jeruk purut
1 liter air
400 gram sumsum sapi, dipotong-potong
garam secukupnya
50 gram soun, rendam air lalu dipotong-potong
1 tangkai seledri, rajang halus
bawang goreng secukupnya

Cara Membuat:
Haluskan bawang putih, kunyit, jahe. Tumis hingga harum. Tambahkan serai dan daun jeruk. Aduk-aduk sebentar. Tuangkanair. Aduk rata. Bubuhi garam dan merica.
Masukkan sumsum sapi dan rebus sampai sumsum matang.

Cara menyajikan.

Atur soun dalam mangkuk, siram dengan kuah dan sumsum. Taburi seledri dan bawang goreng.

Swike Purwodadi

2007-10-03T21:55:00.000-07:00

Ukuran porsi: 5 orang

Bahan-bahan
500 gram paha kodok
3 buah jahe, iris tebal ukuran 2 mm
5 siung bawang putih, memarkan
2 sendok makan taoco, haluskan
3 sendok makan kecap manis
1/2 sendok teh merica bubuk
1 sendok teh gula pasir
1 sendok teh garam
3 sendok makan minyak
2 batang seledri, iris kasar
500 cc air

Cara membuat:

Panaskan minyak, tumis bawang putih dan jahe hingga kuning, lalu tambahkan taoco, aduk rata.

Masukkan paha kodok, kecap manis, dan merica bubuk, aduk rata, masak hingga paha kodok menjadi kaku.

Tambahkan air, aduk rata, kecilkan api, masak sekitar 30 menit.

Tambahkan gula dan garam, aduk rata, angkat dari api, lalu taburi atasnya dengan seledri.

Biasanya swike disajikan bersama-sama dengan jeruk nipis, kecap manis, dan cabai rawit.

Soto Ayam

2007-10-03T21:49:00.000-07:00

Porsi : 6 Orang
Soto Ayam resep klasik, terdiri dari kuah dan isi (1:1/2) berupa ayam suwir, telur rebus, dan sayuran: taoge, seledri. Pelengkapnya mulai dari perkedel kentang, bawang merah goreng, hingga sambal rawit.

Bahan:
1,5 liter air
1 ekor (800 g) ayam buras yang gemuk, potong 8 bagian
3 sdm minyak sayur
2 batang daun bawang, iris melintang 1 cm
1 batang serai, ambil bagian yang putih, memarkan
2 lembar daun jeruk purut

Haluskan:
6 siung bawang putih
3 butir kemiri, sangrai
2 cm kunyit, sangrai
1 cm jahe segar
1/2 sdt merica butiran, sangrai
1 sdt garam

Isi:
150 g taoge, bersihkan, seduh air mendidih, tiriskan
100 g suun kering, seduh air panas hingga lunak, tiriskan, potong-potong
2 butir telur ayam, rebus, potong-potong
1 batang seledri, iris halus
1 sdm bawang putih goreng
2 sdm bawang merah goreng

Pelengkap:
perkedel kentang
sambal cabai rawit kukus
jeruk nipis, potong-potong
kecap manis

Proses pembuatan:
Didihkan air, rebus ayam di atas api kecil hingga daging ayam lunak. Sisihkan.
Panaskan minyak, tumis bumbu halus hingga matang dan harum.
Tambahkan daun bawang, serai, dan daun jeruk. Aduk hingga layu. Angkat.
Tuangkan ke dalam ayam rebus.

Masak kembali di atas api kecil hingga bumbu meresap.
Tiriskan potongan ayam, suwir-suwir kasar dagingnya. Sisihkan.

Ukur kaldunya sebanyak 1250 ml dan didihkan kembali.

Penyajian:

Dalam mangkuk saji, beri taoge, suun, ayam suwir, dan telur. Tuangi kuah mendidih, taburi seledri, bawang putih goreng, dan bawang merah goreng.
Sajikan hangat bersama pelengkapnya

Soto Ayam Ini resep buat bujang yang males masak tapi suka makan enak :-)
Bumbu dasarnya semua serba bubuk (powder), bisa dibeli di supermarket
atau di toko Cina.
Sebelum masak beli dulu bahan-2 dibawah ini:
-Onion powder
-garlic powder
-ginger powder
-paprika powder
-turmeric powder
-galangal powder ( beli di toko Cina)
-chili powder atau cayenne pepper powder
-daun salam (Indian bay leaf) ==> beli di toko Cina
-lemon grass
-dan garam
Sesudah lengkap semua maka pelajaran masak yang pertama adalah bikin

SOTO AYAM!
Bahan:
2 chicken leg (quarter),
3 butir telur direbus, 1 bungkus
soun (vermicelli) diseduh air panas,

semangkuk kecambah
(bean sprout) diseduh air panas,

potato chip dan

1 batang
green onion dirajang.

Caranya:

Rebus ayam (kira-2 2 leg quarter) dengan 1 1/2 liter air.
Masukkan 1/2 sendok makan onion powder,

1/2 sdm garlic powder,
1/2 sendok teh turmeric powder,

1/2 sendok makan ginger powder,
2 lembar daun salam, kira-2 8 cm lemon grass,

garam dan 1/2 sendok teh gula.

Rebus sampai ayam empuk.

Masukkan irisan green
onion.

Cara menyantapnya:

Tata di atas piring: nasi, telur (diiris-iris dulu),
soun, kecambah, daging ayam (di suwir-2). Siram dengan kuah soto,
taburi dengan potato chip.

Dimakan dengan sambal yang pedes.

Sroto

2007-10-03T21:43:00.000-07:00

Ukuran porsi: 6 orang

Bahan-bahan Sroto:
1500 cc air
1 sendok teh garam
2 lembar daun salam
1 cm lengkuas
1/2 ekor ayam
3 sendok makan minyak sayur
1 sendok teh merica, sangrai
5 siung bawang putih
5 buah kemiri
150 gram taoge, bersihkan
75 gram soun, rendam air hangat, tiriskan
2 butir telur, rebus, kupas, potong-potong
2 sendok makan kacang tanah, sangrai
75 gram keripik kentang
2 sendok makan bawang merah goreng
1 batang daun bawang, iris halus
1 batang seledri, iris halus Sambal:
15 buah cabai rawit, rebus, haluskan
2 sendok makan kacang tanah, sangrai, haluskan
2 sendok makan kecap manis
1 sendok makan air jeruk nipis

Cara membuat Sroto:
didihkan air, garam, daun salam, dan lengkuas, lalu masukkan ayam, aduk rata, masak hingga ayam lunak, angkat, tiriskan, simpan kaldu ayamnya.
Goreng ayam dalam minyak yang panas dan banyak hingga kecoklatan dan kering, angkat, tiriskan, lalu ambil dagingnya, suwir-suwir, sisihkan.
Haluskan merica, bawang putih, dan kemiri, lalu sisihkan.
Panaskan minyak sayur, lalu masukkan bumbu yang telah dihaluskan, tumis hingga harum dan matang, angkat.
Masukkan tumisan ke dalam kaldu ayam tadi, aduk rata, lalu masak di atas api kecil hingga mendidih, angkat.
Letakkan ayam suwir dalam mangkuk, lalu tambahkan taoge, soun, dan telur.
Siram dengan kuah, lalu taburi dengan kacang tanah, keripik kentang, bawang merah goreng, daun bawang, dan seledri di atasnya.

Sambal:
campur semua bahan, aduk hingga rata, sisihkan.Biasanya sroto disajikan bersama-sama dengan sambal.

Coto Makasar

2007-10-03T21:40:00.000-07:00

Bahan :
500 gram Jerohan sapi (usus, hati, jantung, babat, paru, limpa)
250 gram Daging sapi
1 batang Kayu manis
1/2 sdm Garam
2500 ml Air cucian beras yang terakhir
3 batang Serai
8 buah Bawang merah rajang
2 sdm Tauco
4 sdm Minyak goreng untuk menumis

Racikan :
4 sdm Bawang goreng
3 batang Daun bawang dirajang
3 buah Jeruk nipis
Ketupat dan buras secukupnya
Bumbu yang dihaluskan :
4 buah Bawang merah
4 siung Bawang putih
3 cm Jahe
5 cm Lengkuas
1/2 sdt Jinten
2 sdt Ketumbar
1 sdt Merica
4 butir Merica digoreng
75 gram Kacang tanah tanpa kulit disangan

Sambal :
5 sdm minyak goreng
4 buah Cabe merah
10 buah Cabe rawit
3 butir Kemiri
4 sdm Tauco
1 sdt Garam
4 buah Bawang merah

Cara membuat :
Rebus jerohan, daging, kayu manis, garam dan air cucian beras dengan api kecil hingga 1/2 matang.
Tumis bawang merah dengan minyak goreng hingga kekuningan tambahkan tauco dan serai masak kembali hingga harum, kemudian masukkan dalam jerohan. Rebus hingga empuk. Angkat jerohan dan daging kemudian potong serasi.
Hidangkan.

Racikkan :
Letakkan campuran jerohan dan siram dengan kuah Coto, taburi dengan bawang goreng dan bawang daun sajikan bersama ketupat atau buras, jeruk nipis dan sambal tauco
Sambal :
Haluskan semua bahan kemudian tumis dengan minyak goreng hingga harum dan matang.

oleh: Rudi Choirudin

Soto Pekalongan

2007-10-03T21:34:00.000-07:00

Ukuran porsi: 5 orang

Bahan-bahan Soto:
1 kilogram daging sapi sandung lamur
1500 cc air
1/2 sendok teh pala bubuk
2 lembar daun salam
50 gram taoco
1 cm lengkuas, memarkan
8 siung bawang merah
3 siung bawang putih
5 buah cabai merah, buang bijinya
1/2 sendok teh merica bubuk
1 sendok teh garam
100 gram soun/bakmi kering
10 batang daun kucai, potong 1 cm
3 sendok makan bawang merah goreng
5 buah ketupat Sambal rawit:
20 buah cabai rawit
1 sendok teh garam
1 sendok teh cuka
100 cc air matang

Cara membuat Soto:
didihkan air, lalu masukkan daging sapi, daun salam, lengkuas, dan pala bubuk, rebus hingga daging lunak.
Angkat daging, potong berbentuk dadu, lalu masukkan kembali dalam kuah kaldu, tambahkan air secukupnya.
Haluskan bawang merah, bawang putih, cabai merah, merica bubuk, dan garam, lalu tumis sampai harum.
Masukkan taoco, aduk rata, lalu tuangkan ke dalam kuah kaldu tadi, aduk rata, masak dalam panci tertutup dengan api kecil sampai bumbu meresap.
Jika perlu boleh ditambah lagi dengan air.

Soun/mi goreng:
rendam dalam air panas hingga lunak, tiriskan, lalu goreng hingga mengembang, angkat.Potong-potong ketupat, letakkan dalam mangkuk, tuangi dengan soto, lalu taburi atasnya dengan soun/mi goreng, daun kucai, dan bawang merah goreng.

Sambal rawit:
Rebus cabai rawit sebentar, tiriskan, haluskan, lalu tambahkan garam, cuka, dan air matang, aduk rata.Biasanya soto pekalongan disajikan bersama-sama dengan Perkedel Kentang Isi, sambal rawit, emping goreng, kecap manis, dan jeruk nipis.

BRUSCHETTA A.K.A Shrimp & Onion Bruschetta

2007-10-03T21:06:00.000-07:00

Siapa sih yang nggak suka ngemil? Kali ini saya punya resep cemilan yang light, gak ngenyangin (kecuali kalo makannya 20 buah, hihi). Cara membuatnya juga mudah, sekali kedip ‘ting’ langsung jadi deh.

Bahan :

Roti perancis (French Baguettes) yang bentuknya seperti pentungan, potong-potong dengan ketebalan kurang lebih 1cm.
Udang, dikukus atau dipanaskan di pan tanpa minyak yaa.
Mayonnaise Bawang bombay, potong persegi kecil

Cara membuat :
Campur bawang Bombay dan mayo.
Pokoknya asal bawang bombay sudah diselimuti mayo.
Oles di atas baguettes.
Taruh udang di atas mayo.
Tarara….jadi deh si bruschetta. Mudah bukan? Selamat mencoba.

author : Thadea a.k.a Jeng Tiwi

Udang Bumbu Pedas

2007-10-03T01:20:00.000-07:00

Udang yang diolah dengan bumbu pedas ini, sangat lezat. Selain itu cara mengolahnya pun sangat mudah dan praktis.

Bahan-Bahan :
350 gram udang yang sedang besarnya, buang kepalanya
100 gram lokio yang sudah dibersihkan
15 mata petai, belah 2

1 sendok makan air jeruk nipis
2 sendok makan minyak, untuk menumis

100 gram cabai merah (bumbu dihaluskan)
1 buah tomat, cincang (bumbu dihaluskan)
5 buah bawang merah (bumbu dihaluskan)
2 buah bawang putih (bumbu dihaluskan)
1 sendok teh garam (bumbu dihaluskan)

Cara Mengolah :
Tumis bumbu halus sampai matang,
masukkan udang, lokio dan petai.
Aduk sampai seluruhnya matang, jaga jangan sampai kamatangan.
Sebelum diangkat masukkan air jeruk nipis.

Sajikan hangat.

Kakap Lada hitam

2007-10-03T01:14:00.000-07:00

Sering kita dengar, sapi lada hitam, steak ayam lada hitam ... dan lainnya.Kepikir ngak sih kalau ikan dimasak lada hitam juga ok banget ?
Bahan-Bahan :
1/2 buah bawang bombay, dipotong kotak 1 cm
2 siung bawang putih, dimemarkan
3 sendok makan saus tiram 1 sendok teh lada hitam, ditumbuk kasar

1/2 sendok teh garam
300 gram daging ikan kakap, dipotong kotak 2 cm
100 gram nanas, dipotong kotak 1 cm
1/2 buah paprika merah, dipotong kotak 1 cm
1/2 buah paprika hijau, dipotong kotak 1 cm 200 ml kaldu

Cara Mengolah :
1. Tumis bawang bombay dan bawang putih sampai harum.
2. Masukkan kakap, aduk sampai berubah warna.
3. Tambahkan nanas dan paprika, aduk sampai setengah layu.
4. Tambahkan saus tiram, lada, dan garam. Aduk rata.
5. Tuang kaldu.
6. Masak sampai matang.

Telur Tersembunyi

2007-10-03T01:07:00.000-07:00

Telur mengandung protein yang dibutuhkan untuk pertumbuhan. Namun seringkali telur merupakan hidangan yang membosankan. Ini adalah variasi lain dari hidangan telur yang patut Anda coba...

Bahan-Bahan :
5 butir telur rebus, kupas buat goresan
350 gr daging cincang
2 lembar roti tawar, rendam air, peras
1/2 sendok teh pala bubuk
1 sendok teh merica bubuk
1/2 sendok teh garam
2 butir telur, pisahkan putih dan kuningnya tepung panir

Kuah:
1 buah bawang bombay kecil, cincang
1 buah bawang putih, cincang
3 sendok makan saos tomat
1 sendok makan kecap manis
1 sendok makan margarin, untuk menumis
200 cc air/ kaldu
garam dan merica menurut selera

Cara Mengolah :
Campur daging cincang, roti tawar, pala, merica, garam, dan kuning telur, aduk rata bagi menjadi 5-6 bagian.
Bungkus setiap butir telur dengan 1/2 bagian adonan daging.
Gulingkan pada putih telur, tepung panir.
Gorengsampai matang kecokelatan.

Kuah : Tumis bawang bombay dan bawang putih sampai layu, beri kaldu dan bahan lainnya. Masak sampai cukup kental.
Hidangkan dengan kentang goreng dan sayuran rebus.

Bandeng Bumbu Bali

2007-10-03T01:00:00.000-07:00

Bahan :
* 500 g bandeng dibersihkan
* 250 ml minyak untuk menggoreng
* 50 ml minyak untuk menumis * 2 buah tomat dibagi 8 bagian
* 2 sdm kecap manis

Bahan II :
* 1 sdm ketumbar
* 3 cm kunyit tua
* 2 siung bawang putih
* 1 sdt garam
* 50 ml air

Bumbu yang dihaluskan :
* 10 buah cabe merah
* 5 buah bawang merah
* 3 siung bawng putih
* 3 cm jahe
* 4 butir kemiri

Cara Membuat :
* Lumuri ikan dengan bahan II diamkan 15 menit, kemudian goreng dengan minyak yang sedang panasnya hingga kecoklatan
* Tumis bumbu yang dihaluskan hingga harum kemudian masukkan tomat, kecap manis dan 100 ml air masak hingga tomat hancur dan air agak berkurang
* Masukkan ikan bandeng masak hingga bumbu menyerap. Angkat.

TIP : * Untuk mengurangi bau tanah pada bandeng, rendamlah bandeng yang sudah dipotong-potong dengan air kunyit dan garam agak lama (1 jam)
author : Rudy Choiruddin

Siomay Asli Rasa Ikan Tenggiri

2007-10-02T02:19:00.000-07:00

Bahan siomay :
300 g daging ikan tenggiri, cincang halus
50 g tepung kanji (atau secukupnya sampai adonan dirasa udah pekat nempel)
100 ml air kaldu (saya pakainya kaldu dari tulang ikan tenggiri)
1 sdm minyak wijen
1 butir telur ayam, kocok lepas
1 batang daun bawang
merica, garam, gula secukupnya

Bahan saus kacang :
300 g kacang tanah sangrai
4 bh bawang putih
cabai merah secukupnya (kira-kira cabe merah besar 5 buah dibuang bijinya, cabe merah keriting 4 buah. Atau sesukanya deh selera pedasnya.)
2 sdm gula pasir
2 sdm garam
air matang secukupnya

Bahan pelengkap :
Kol, dibuang ya tulangnya yang tebel dan keras
Tahu putih
Pare
Kentang
Telor ayam rebus
Jeruk limau
Kecap
Saus sambal

Cara membuat :

1. Pare dibuang bijinya. Potong-potong silinder kira-kira tinggi 6 cm yang bolong atas bawahnya. Kentang dipotong juga dikira-kira deh.

Potong tahu jadi segitiga kira-kira masing-masing sisi 6 cm, lalu kerok salah satu sisinya. Kerukan tahunya ini diancurin, lalu campur jadi satu dengan bahan siomay. Nah, pokoknya bahan siomay dirasa-rasa udah cukup pekat nempel atau belum.

2. Nah, adonan siomay ini terus dimasukkin ke bagian tahu yang dikeruk, masukkin juga ke dalam pare, nah sisanya dibulet-buletin pake sendok terus direbus di air mendidih sampai matang. Tandanya udah matang, buletan ini akan mengapung di air.

3. Kukus kol, kentang, pare, tahu sampai matang. Jangan lupa jaring-jaring dandangnya dialasi plastik tahan panas supaya yang dikukus tidak nempel di jaring-jaring dandang.

4 Nah, sekarang bikin saus kacangnya yuk. Kacang diulek sampai halus, sisihkan. Goreng cabai dan bawang putih sampai layu lalu haluskan bersama gula dan garam. Campur dengan kacang halus. Tambahkan air secukupnya, pokoknya sampai kental atau encer sesuai selera.

5. Hidangkan deh siomay, kol, tahu, kentang, pare, dan telor. Tambahin kecap sama perasan jeruk limau. Dan saus sambal kalo kurang pedas (maklumlah orang indonesia, keringat juga rasanya pedas, hehe). Huiiihhh...........dijamin rasanya bener-bener rasa ikan tenggiri. Gak kayak yang di abang-abang. Entah rasa tepung atau daging. Sukur-sukur daging ikan tenggiri, rasa-rasanya sih daging tikus atau cicak atau malah kucing. Huweekkkk....sumpah bo’, gua merinding. Hiiyyy. Pokoknya resep siomay ini dijamin enak! Selamat mencoba.
author : Thadea a.k.a Jeng Tiwi

SUKIYAKI

2007-09-27T03:31:00.001-07:00

Bahan :

* 150 g daging sapi
* 50 g bayam
* 50 g soun
* 50 g daun bawang
* 100g tahu putih
* 50 g jamur kuping
* 50 g rebung
* saus sukiyaki

Cara Membuat :

* Daging sapi dipotong tipis. Bayam dibersihkan, soun disiram air panas. Daun bawang dipotong miring, rebung dipotong tipis. Jamur kuping direndam air hangat. Tahu putih digongso dengan minyak sedikit (agar tidak hancur).

* Saus Sukiyaki:
o 1/5 liter kikkoman shoyu
o 1/2 liter mirin
o 1 sm gula pasir
o 5 g penyedap
o 1 sloki sake

Semua dicampur dan didihkan, tapi jangan terlalu lama. agar tidak gosong.

* Panaskan pan dengan sedikit mentega (lemak sapi lebih baik). Masukkan sedikit demi sedikit sayuran diatasnya (bergantian dengan daging sapi) lalu siram dengan sausnya (sedikit demi sedikit). Jika telah masak dapat langsung dinikmati.
author : ANGKY ASTARI

BEEF TERIYAKI

2007-09-27T03:30:00.001-07:00

Bahan :
* 450 g daging sapi (has dalam)
* 2 sm kikkoman shoyu (kecap kikkoman)
* 2 sm makan mirin (sake manis)
* 1 ons jahe
* 1 st cuka
* 1 st gula
* 4 g garam
* 2 g lada

Cara Membuat :
* Daging dipotong menjadi 6 bagian (jangan terlalu tebal), lalu tusuk dengan tusukan sate menjadi 3 tusuk. Jahe dikupas kulitnya lalu parut. Campur dengan kecap kikkoman, mirin, cuka, gula dan garam, sebagai saus perendamnya.
* Semua daging dimasukkan kedalam saus, rendam. Setelah itu panggang, dan setiap kurang lebih 5 menit, celupkan kembali kedalam saus. Lakukan berulang-ulang, sampai matang.
* Setelah matang, cabut tusuk satenya, dan taburkan lada diatasnya.

author : ANGKY ASTARI

EMPAL BALADO

2007-09-27T03:28:00.001-07:00

resep tanpa ukuran karena dah kebiasaan masak ini asal cemplang cemplung, plus icip-icip

Bahan :
Daging sapi bagian gandik / silver side / top side, iris-iris tegak lurus serat daging dengan ketebalan kira-kira 1,5cm

Bahan ungkep :
Bawang putih, digeprek aja
Sereh, dimemarkan
Daun salam
Cuka
Bahan balado :
Bawang merah
Cabai merah besar
Garam
Gula
Cuka

Cara membuat :
1. Rebus daging sapi sampai ½ matang. Jangan lupa sambil membuang busa yang mengapung pada air rebusan.

2. Masukkan semua bahan ungkep. Kemudian rebus sampai daging empuk. Setelah empuk, memarkan daging tapi jangan sampai terlalu tipis gepeng.

3. Goreng sebentar saja, jangan sampai kering. Cukup sampai terlihat bercak-bercak cokelat di sisi daging.

4. Sekarang buat bahan balado-nya ya. Ulek kasar si cabai merah dan bawang merah. Tumis (minyaknya jng banyak2 ya, soalnya si cabai itu nantinya mengeluarkan minyak juga) sampai harum dan matang (jangan terlalu matang ya, soalnya nanti cabainya nggak crunchy lagi). Masukkan garam, gula, dan cuka. Icip-icip apakah rasanya udah pas. Masukkan daging. Aduk-aduk sampai tercampur rata. Jadi deh. Selamat mencoba.
author : Thadea a.k.a Jeng Tiwi

NASI GORENG PETAI & IKAN ASIN

2007-09-27T03:26:00.000-07:00

resep ini untuk 4 orang, jadi diukur sendiri yaa

- Nasi (kalo bisa yang suhu ruang, jangan nasi hangat yang basah)
- Bawang bombay, cincang
- Bawang putih, geprek cincang
- Ikan asin jambal, rendam air panas, potong kotak-kotak kecil
- Petai, biarkan aja bulat-bulat biar nampol kalo digigit
- Tauge
- Garam
- Merica
- 1 sdm Kecap inggris
- 3/4 sdm Minyak wijen

Cara membuat :
Goreng ikan asin yang sudah dipotong-potong hingga berwarna keemasan. Tiriskan.
Tumis bawang bombay dan bawang putih hingga harum, masukkan ikan asin dan petai. Aduk-aduk. Masukkan nasi, garam, merica, kecap inggris. Aduk rata yaa sambil dicicip. Masukkan tauge, masak sebentar jangan sampai tauge terlalu layu karena nanti digigit nggak crunchy.
Matikan api.
Masukkan minyak wijen, aduk rata.
Hidangkan deh. Selamat mencoba yaa.

author : Thadea a.k.a Jeng Tiwi

SIOMAY TENGGIRI

2007-09-27T03:25:00.000-07:00

Siomay Asli Rasa Ikan Tenggiri

Bahan siomay :

300 g daging ikan tenggiri, cincang halus
50 g tepung kanji (atau secukupnya sampai adonan dirasa udah pekat nempel)
100 ml air kaldu (saya pakainya kaldu dari tulang ikan tenggiri)
1 sdm minyak wijen
1 butir telur ayam, kocok lepas
1 batang daun bawang
merica, garam, gula secukupnya

Bahan saus kacang :

300 g kacang tanah sangrai
4 bh bawang putih
cabai merah secukupnya (kira-kira cabe merah besar 5 buah dibuang bijinya, cabe merah keriting 4 buah. Atau sesukanya deh selera pedasnya.)
2 sdm gula pasir
2 sdm garam
air matang secukupnya

Bahan pelengkap :

Kol, dibuang ya tulangnya yang tebel dan keras
Tahu putih
Pare
Kentang
Telor ayam rebus
Jeruk limau
Kecap
Saus sambal

Cara membuat :

1. Pare dibuang bijinya. Potong-potong silinder kira-kira tinggi 6 cm yang bolong atas bawahnya. Kentang dipotong juga dikira-kira deh.

Potong tahu jadi segitiga kira-kira masing-masing sisi 6 cm, lalu kerok salah satu sisinya. Kerukan tahunya ini diancurin, lalu campur jadi satu dengan bahan siomay. Nah, pokoknya bahan siomay dirasa-rasa udah cukup pekat nempel atau belum.

2. Nah, adonan siomay ini terus dimasukkin ke bagian tahu yang dikeruk, masukkin juga ke dalam pare, nah sisanya dibulet-buletin pake sendok terus direbus di air mendidih sampai matang. Tandanya udah matang, buletan ini akan mengapung di air.

3. Kukus kol, kentang, pare, tahu sampai matang. Jangan lupa jaring-jaring dandangnya dialasi plastik tahan panas supaya yang dikukus tidak nempel di jaring-jaring dandang.

4 Nah, sekarang bikin saus kacangnya yuk. Kacang diulek sampai halus, sisihkan. Goreng cabai dan bawang putih sampai layu lalu haluskan bersama gula dan garam. Campur dengan kacang halus. Tambahkan air secukupnya, pokoknya sampai kental atau encer sesuai selera.

5. Hidangkan deh siomay, kol, tahu, kentang, pare, dan telor. Tambahin kecap sama perasan jeruk limau. Dan saus sambal kalo kurang pedas (maklumlah orang indonesia, keringat juga rasanya pedas, hehe). Huiiihhh...........dijamin rasanya bener-bener rasa ikan tenggiri. Gak kayak yang di abang-abang. Entah rasa tepung atau daging. Sukur-sukur daging ikan tenggiri, rasa-rasanya sih daging tikus atau cicak atau malah kucing. Huweekkkk....sumpah bo’, gua merinding. Hiiyyy. Pokoknya resep siomay ini dijamin enak! Selamat mencoba.
author : Thadea a.k.a Jeng Tiwi