Its by Barbara Cousins and I always seem to have waaay too much liquid in all my mixes. It doesnt matter too much because I have been varying it but the baking is difficult to guess. Is it me or is it the book?Does anyone else have problems with the amount of liquid in the recipes in 'cooking without'?
I have never read that cookbook but I live in the Denver, CO area and notice that I have had to adjust the amount of water recipees call for due to the altitude here.Does anyone else have problems with the amount of liquid in the recipes in 'cooking without'?
usually, it's always better to add a little less(liquid) than the recipes says. and and more if you need it. they always say ';it's better to add than take away';
Monday, December 28, 2009
What are some tasty, easy recipes for cooking outdoors?
Something you could cook on an open fire or over a bed of coals.
Please list the link. Thanks!What are some tasty, easy recipes for cooking outdoors?
When I was younger, my family would bring tin foil and a bunch of veggies (like onions, carrots, potatoes, mushrooms, etc) when we went camping. We would cut up the veggies and put them on the tin foil with a bunch of butter and spices (like onion powder and italian seasoning and salt). Then wrap them up /really/ good, and stick them in the coals (like covered in coals) for about fifteen minutes...then take out and enjoy! Just have to be careful because they are very hot and black from the fire. Mmmm!
Please list the link. Thanks!What are some tasty, easy recipes for cooking outdoors?
When I was younger, my family would bring tin foil and a bunch of veggies (like onions, carrots, potatoes, mushrooms, etc) when we went camping. We would cut up the veggies and put them on the tin foil with a bunch of butter and spices (like onion powder and italian seasoning and salt). Then wrap them up /really/ good, and stick them in the coals (like covered in coals) for about fifteen minutes...then take out and enjoy! Just have to be careful because they are very hot and black from the fire. Mmmm!
I need a good site with video cooking recipes specially cakes adn desserts.?
foodtv.com
allrecipes.com (home cooks)
epicurious.com
these are my big 3 but there are hundreds of sites, you can even google cake recipes and come up with a bunch of sitesI need a good site with video cooking recipes specially cakes adn desserts.?
You'll like these sites.I need a good site with video cooking recipes specially cakes adn desserts.?
Epicurious.com occasionally has video . . .
www.allrecipes.com
Food.com
foodtv.ca
those are the food network websites
allrecipes.com (home cooks)
epicurious.com
these are my big 3 but there are hundreds of sites, you can even google cake recipes and come up with a bunch of sitesI need a good site with video cooking recipes specially cakes adn desserts.?
You'll like these sites.I need a good site with video cooking recipes specially cakes adn desserts.?
Epicurious.com occasionally has video . . .
www.allrecipes.com
Food.com
foodtv.ca
those are the food network websites
I need help! why wont anyone answer - cooking&recipes/food?
I'm just looking for suggestions for meals. I want to make a decent breakfast, lunch, and/or dinner tomorrow. Do you have any suggestions? What's your favorite?I need help! why wont anyone answer - cooking%26amp;recipes/food?
Breakfast - make eggs and whole wheat toast with OJ and coffee
Lunch- I would make chicken Caesar salad wraps.
I love mission's garden spinach wraps, for the filling make a Caesar salad like you normally would- romaine lettuce, croutons, a little parm, Caesar dressing, grilled chicken pieces - (maybe olives and tomatoes too?) make enough for everyone to have 2 wraps, make sure not to fill them too full or the wraps will break.
Dinner- Stir-fry veggies and chicken.
I usually use frozen broccoli and frozen sugar snap peas and then add any fresh vegetables that I have around the house or that or on sale. Onions, mushrooms, cabbage, red, yellow, orange or green bell peppers... or anything else that looks good. I would stir fry each veggie individually and transfer them to a large bowl until you are ready to make the sauce
For your sauce combine 1/2 cup chicken broth (which you can make from bouillon or use canned) with 3T soy sauce 2T oyster sauce, 1T brown sugar, and 1/4tsp Red Pepper powder or flakes. combine these ingredients in the bottom of your wok and stir until they are well blended. Then mix 1T flour or cornstarch with a little water to use as thickener and slowly stir it into the sauce. Dump in your veggies and cooked chicken and mix together until everything is hot again and serve over warm rice.I need help! why wont anyone answer - cooking%26amp;recipes/food?
Oyster sauce is just a type of sauce you can find in the Chinese food aisle at any major grocery store. If you can't find it you could leave it out and add the same amount of soy sauce. Report Abuse
My favorite meals:
BF: poached eggs, toast, Nature's Place apple and maple sausage, with a glass of low-sodium V8
LUNCH: curried chicken salad sandwich on a pita with lettuce and carrot sticks
curried chicken salad recipe:
~1lb cooked, chopped chicken
~1/2 c mayonaise
1/2 c chopped vidalia onion
1/2 c sliced almond
1/2 c rasins or grapes cut in half
1 TBSP curry powder
season each sandwich w/ salt and pepper
DINNER:
~1lb hake, cod or haddock
1 pint sour cream (lowfat)
1/4 c lemon juice in a bowl
1 8oz package of sliced mushrooms
2 cups of grapes
dip fish in lemon juice and let sit while you prepare:
saute' mushrooms and grapes briefly-about 5 minutes in some canola oil
mix mushrooms and grapes in sour cream
in a casserole dish pour about half the mixture into dish, lay fish onto mixture, then layer remaining mix.
Cover and cook at 375 for ~25-30 minutes
Enjoy! This is one of my favorite fish dishes.
You need to give your questions Time to get an answer.
For breakfast I would suggest:
Breakfast burrito-white tortilla with scrambbled eggs, sausage, cheese and beans. White green chili sauce on top.
Pancakes, eggs and bacon-sausage or ham
Waffles, eggs and bacon-sausage or ham
Homemade corned beef hash-get a corned beef brisket tonight and put it int he slow cooker overnight. Shred it and then add some chopped cooked potato.
Eggs, hashbrowns, meat of some kind and toast.
LUNCH:
Rueben Sandwich
Burger
French Dip
Wrap of some kind
Serve with potato salad, fries, sweet potato fries, tater tots, colelsaw etc...
Have some eggs and toast fo beakfast--
Lunch/Dinne:
--------
Pasta alla carbonara
INGREDIENTS:
1 lb. spaghetti pasta
4 slices bacon
2 egg yolks
2 Tbsp. milk
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
PREPARATION:
Cook the bacon in a heavy skillet until crisp. Remove from pan and drain on paper towels. Set bacon aside.
Cook the pasta as directed on package. Meanwhile, combine the egg yolks, milk, and garlic in a medium bowl and beat until well blended.
When the pasta is cooked, drain and immediately return to the pot. Stir in the egg mixture and toss thoroughly until combined. Add the bacon and cheese and toss again to coat. Serve immediately.
OR
Ingredients
200g/8oz dried tagliatelle
2 rashers streaky bacon, cut into lardons
2 eggs, beaten
100ml/3陆fl oz double cream
100g/陆 tub cream cheese
25g/1oz fresh flat leaf parsley, chopped
freshly ground black pepper
Method
1. Half fill a large pan with water. Season with salt and bring to the boil.
2. Cook pasta as per packet instructions.
3. Heat a medium wok. Fry the bacon for 1-2 minutes, to seal.
4. Pour in the eggs and stir occasionally for 1 minute. (You do not want a consistency like scrambled eggs.)
5. Stir in the cream.
6. Stir the cream cheese.
7. Drain the pasta and gently mix it into the sauce.
8. To serve, season with lots of freshly ground black pepper and fold in the parsley.
NB. Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour
or
4 egg yolks
1 egg white
parmesan cheese to taste
150ml double cream/heavy cream
3 rashers bacon diced
buffalo mozarella
mix the eggs and cream in a bowl with some parmesan cheese, season with plenty of pepper.
dice and fry off your bacon or you can use parma ham in a little oil and garlic
when your pasta is al dente add the sauce plus the bacon to the drained pasta and let the heat of the pasta cook the sauce through. tear buffalo mozarella over the top and season again if needed
===
Bruschetta Brown Rice
INGREDIENTS:
1 (14.5 ounce) can diced tomatoes
1 clove garlic, minced
1/2 cup chopped sweet onion
2 cups cooked short-grain brown rice
2 teaspoons olive oil
2 tablespoons chopped fresh basil leaves
Olive-oil cooking spray
DIRECTIONS:
Pour the tomatoes into a fine strainer. Stir to drain well.
Spray a large nonstick frying pan with olive oil spray. Place over medium heat. Add the garlic and onion and cook, stirring until they are sweating and tender but not browning.
Add tomatoes. Cook until excess liquid is removed and tomatoes are hot. Stir in olive oil, then hot rice. Stir in the basil. Season with salt and pepper. Serve immediately
===
Roasted Asparagus with Fresh Mozzarella
8 oz. fresh mozzarella
1 lb. asparagus trimmed
1 tbsp. olive oil
pinch of salt
freshly ground black pepper to taste
2 tbsp.grated parmesan cheese
pre heat oven to 400
Toss asparagus in oil,salt and pepper.
Place in a baking dish facing in the same direction. Roast in oven 10 minutes.
Remove from oven and and arrange mozzarella slices over the asparagus. Sprinkle with parmesan and return to oven for 2 minutes or until cheese melts.
Serve immediately.
==
Tangy Meat and Rice Loaf Recipe
Ingredients
1 pound lean ground beef
1 cup cooked rice
1 egg
3/4 cup plain yogurt
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 (4-ounce) can sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
Tomato and onion slices (optional)
Instructions
Combine beef, rice, egg, yogurt, onion, green bell pepper, mushrooms, Worcestershire sauce, salt and pepper. Shape into a round loaf; place on rack in shallow pan. Bake at 350 degrees for 55 minutes. Top with tomato and onion slices. Bake 5 minutes longer.
---
this is an easy rice recipe..
2 cups of rice
4 pork chops bone in is fine
2 cans of stewed tomatoes
1/2 chopped onion
jar of salsa
in a large measuring cup put tomatoes and salsa together add enough liquid to make 4 cups..
put rice and pork chops in pan sprinkle with seasonings.. add tomato salsa and water mixture and onions cover with foil bake at 350 for about an hour until rice and chops are tender.. uncover bake at 400 for 15 minutes to brown the top.. serve with sour cream shredded cheese and a crusty bread...
---
Chicken Fajita
INGREDIENTS
1 pound boneless skinless chicken breasts, cut into 2-inch strips
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 small onion, sliced
1 small green bell pepper, chopped
1 cup salsa
1 (8-oz) package shredded Monterrey Jack Cheese
Tortillas
Topping Ideas: Chopped tomatoes, shredded lettuce, sour cream
DIRECTIONS
In a skillet, saute chicken in oil over medium-high heat for 5 minutes or until tender. Stir in chili powder, salt, cumin and garlic powder. Remove from skillet and set aside.
Add onion and bell pepper to skillet ( I also like to add the spices in the skillet again for more flavor: 2 teaspoons chili powder,
1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder) and saute for about 5 minutes or until tender)
You can either serve this dish on tortillas like a regualr fajita, or it also goes well just as like a salad with black beans, rice, lettuce, etc. But the way that i usually make it is you just get a store bought pizza dough, roll it out to the size you need put it in a 425F oven for 10-15 minutes (until it starts to become golden brown) then put all the ingredients ontop of it (except for like sour cream lettuce and things like that) then pop it back in the 425F oven for about another 10-15 minutes (until the cheese is really nice and melted).
Pumpkin Pancakes
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Buttermilk pancakes
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
DIRECTIONS
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
cajun chicken burgers
Ingredients:
1 pound fresh ground chicken
1 small onion, finely chopped
1/4 cup chopped bell pepper (orange are my favorite)
3 scallions, minced
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 dash ground pepper
Directions:
Combine all ingredients in medium bowl. Form into 4-inch patties. Broil or grill 4 to 6 minutes on each side or until cooked through (160F). Serve immediately
Spicy Chicken burgers
Ground chicken
Cajun Seasoning
chopped onion
Combine all ingredients and cook over medium heat in a sprayed non-stick pan. (these taste really good served with roasted red pepper hummus).
CHEESY TUNA NOODLE CASSEROLE
1 (12 1/2 oz.) can chunk light tuna in water
1 pkg. frozen vegetables
1 (12 oz.) pkg. wide egg noodles
Season to taste
1 can cream of mushroom soup
1 1/2 c. milk
1 (8 oz.) container sour cream
1 1/2 c. grated Cheddar cheese
1 1/2 c. grated Mozzarella cheese
Cook and drain vegetables. Heat soup, milk, and sour cream. Blend until smooth. Cook and drain noodles. Mix all ingredients together with tuna and 3/4 cups each of Cheddar and Mozzarella cheese. Pour into 9 x 13 inch pan. Top with remaining cheese and bake in 350 degree oven for 20- 25 min minutes.
French toast with berries and syrup, Good OJ
Toast bread and dip in mixture of egg and cinnamon, and splash of milk. Cook in pan till golden. Approx. 1 egg per 2 toast
western sandwich's (egg, onion,peppers,etc.. beaten together)On toasted buttered bread
Chicken breast stuffed w/ butter and garlic, your fave. pasta with pesto, and fresh veggies
Your question is very vague, I like waffles for breakfast, Chinese Chicken Salad for lunch, and Macaroni and Cheese for dinner.
how bout ceral and yogart and fruit for breakfast
Maybe some mexican food for lunch, burritos or chilli
for dinner a big **** chicken salad.
Breakfast - make eggs and whole wheat toast with OJ and coffee
Lunch- I would make chicken Caesar salad wraps.
I love mission's garden spinach wraps, for the filling make a Caesar salad like you normally would- romaine lettuce, croutons, a little parm, Caesar dressing, grilled chicken pieces - (maybe olives and tomatoes too?) make enough for everyone to have 2 wraps, make sure not to fill them too full or the wraps will break.
Dinner- Stir-fry veggies and chicken.
I usually use frozen broccoli and frozen sugar snap peas and then add any fresh vegetables that I have around the house or that or on sale. Onions, mushrooms, cabbage, red, yellow, orange or green bell peppers... or anything else that looks good. I would stir fry each veggie individually and transfer them to a large bowl until you are ready to make the sauce
For your sauce combine 1/2 cup chicken broth (which you can make from bouillon or use canned) with 3T soy sauce 2T oyster sauce, 1T brown sugar, and 1/4tsp Red Pepper powder or flakes. combine these ingredients in the bottom of your wok and stir until they are well blended. Then mix 1T flour or cornstarch with a little water to use as thickener and slowly stir it into the sauce. Dump in your veggies and cooked chicken and mix together until everything is hot again and serve over warm rice.I need help! why wont anyone answer - cooking%26amp;recipes/food?
Oyster sauce is just a type of sauce you can find in the Chinese food aisle at any major grocery store. If you can't find it you could leave it out and add the same amount of soy sauce. Report Abuse
My favorite meals:
BF: poached eggs, toast, Nature's Place apple and maple sausage, with a glass of low-sodium V8
LUNCH: curried chicken salad sandwich on a pita with lettuce and carrot sticks
curried chicken salad recipe:
~1lb cooked, chopped chicken
~1/2 c mayonaise
1/2 c chopped vidalia onion
1/2 c sliced almond
1/2 c rasins or grapes cut in half
1 TBSP curry powder
season each sandwich w/ salt and pepper
DINNER:
~1lb hake, cod or haddock
1 pint sour cream (lowfat)
1/4 c lemon juice in a bowl
1 8oz package of sliced mushrooms
2 cups of grapes
dip fish in lemon juice and let sit while you prepare:
saute' mushrooms and grapes briefly-about 5 minutes in some canola oil
mix mushrooms and grapes in sour cream
in a casserole dish pour about half the mixture into dish, lay fish onto mixture, then layer remaining mix.
Cover and cook at 375 for ~25-30 minutes
Enjoy! This is one of my favorite fish dishes.
You need to give your questions Time to get an answer.
For breakfast I would suggest:
Breakfast burrito-white tortilla with scrambbled eggs, sausage, cheese and beans. White green chili sauce on top.
Pancakes, eggs and bacon-sausage or ham
Waffles, eggs and bacon-sausage or ham
Homemade corned beef hash-get a corned beef brisket tonight and put it int he slow cooker overnight. Shred it and then add some chopped cooked potato.
Eggs, hashbrowns, meat of some kind and toast.
LUNCH:
Rueben Sandwich
Burger
French Dip
Wrap of some kind
Serve with potato salad, fries, sweet potato fries, tater tots, colelsaw etc...
Have some eggs and toast fo beakfast--
Lunch/Dinne:
--------
Pasta alla carbonara
INGREDIENTS:
1 lb. spaghetti pasta
4 slices bacon
2 egg yolks
2 Tbsp. milk
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
PREPARATION:
Cook the bacon in a heavy skillet until crisp. Remove from pan and drain on paper towels. Set bacon aside.
Cook the pasta as directed on package. Meanwhile, combine the egg yolks, milk, and garlic in a medium bowl and beat until well blended.
When the pasta is cooked, drain and immediately return to the pot. Stir in the egg mixture and toss thoroughly until combined. Add the bacon and cheese and toss again to coat. Serve immediately.
OR
Ingredients
200g/8oz dried tagliatelle
2 rashers streaky bacon, cut into lardons
2 eggs, beaten
100ml/3陆fl oz double cream
100g/陆 tub cream cheese
25g/1oz fresh flat leaf parsley, chopped
freshly ground black pepper
Method
1. Half fill a large pan with water. Season with salt and bring to the boil.
2. Cook pasta as per packet instructions.
3. Heat a medium wok. Fry the bacon for 1-2 minutes, to seal.
4. Pour in the eggs and stir occasionally for 1 minute. (You do not want a consistency like scrambled eggs.)
5. Stir in the cream.
6. Stir the cream cheese.
7. Drain the pasta and gently mix it into the sauce.
8. To serve, season with lots of freshly ground black pepper and fold in the parsley.
NB. Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour
or
4 egg yolks
1 egg white
parmesan cheese to taste
150ml double cream/heavy cream
3 rashers bacon diced
buffalo mozarella
mix the eggs and cream in a bowl with some parmesan cheese, season with plenty of pepper.
dice and fry off your bacon or you can use parma ham in a little oil and garlic
when your pasta is al dente add the sauce plus the bacon to the drained pasta and let the heat of the pasta cook the sauce through. tear buffalo mozarella over the top and season again if needed
===
Bruschetta Brown Rice
INGREDIENTS:
1 (14.5 ounce) can diced tomatoes
1 clove garlic, minced
1/2 cup chopped sweet onion
2 cups cooked short-grain brown rice
2 teaspoons olive oil
2 tablespoons chopped fresh basil leaves
Olive-oil cooking spray
DIRECTIONS:
Pour the tomatoes into a fine strainer. Stir to drain well.
Spray a large nonstick frying pan with olive oil spray. Place over medium heat. Add the garlic and onion and cook, stirring until they are sweating and tender but not browning.
Add tomatoes. Cook until excess liquid is removed and tomatoes are hot. Stir in olive oil, then hot rice. Stir in the basil. Season with salt and pepper. Serve immediately
===
Roasted Asparagus with Fresh Mozzarella
8 oz. fresh mozzarella
1 lb. asparagus trimmed
1 tbsp. olive oil
pinch of salt
freshly ground black pepper to taste
2 tbsp.grated parmesan cheese
pre heat oven to 400
Toss asparagus in oil,salt and pepper.
Place in a baking dish facing in the same direction. Roast in oven 10 minutes.
Remove from oven and and arrange mozzarella slices over the asparagus. Sprinkle with parmesan and return to oven for 2 minutes or until cheese melts.
Serve immediately.
==
Tangy Meat and Rice Loaf Recipe
Ingredients
1 pound lean ground beef
1 cup cooked rice
1 egg
3/4 cup plain yogurt
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 (4-ounce) can sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
Tomato and onion slices (optional)
Instructions
Combine beef, rice, egg, yogurt, onion, green bell pepper, mushrooms, Worcestershire sauce, salt and pepper. Shape into a round loaf; place on rack in shallow pan. Bake at 350 degrees for 55 minutes. Top with tomato and onion slices. Bake 5 minutes longer.
---
this is an easy rice recipe..
2 cups of rice
4 pork chops bone in is fine
2 cans of stewed tomatoes
1/2 chopped onion
jar of salsa
in a large measuring cup put tomatoes and salsa together add enough liquid to make 4 cups..
put rice and pork chops in pan sprinkle with seasonings.. add tomato salsa and water mixture and onions cover with foil bake at 350 for about an hour until rice and chops are tender.. uncover bake at 400 for 15 minutes to brown the top.. serve with sour cream shredded cheese and a crusty bread...
---
Chicken Fajita
INGREDIENTS
1 pound boneless skinless chicken breasts, cut into 2-inch strips
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 small onion, sliced
1 small green bell pepper, chopped
1 cup salsa
1 (8-oz) package shredded Monterrey Jack Cheese
Tortillas
Topping Ideas: Chopped tomatoes, shredded lettuce, sour cream
DIRECTIONS
In a skillet, saute chicken in oil over medium-high heat for 5 minutes or until tender. Stir in chili powder, salt, cumin and garlic powder. Remove from skillet and set aside.
Add onion and bell pepper to skillet ( I also like to add the spices in the skillet again for more flavor: 2 teaspoons chili powder,
1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder) and saute for about 5 minutes or until tender)
You can either serve this dish on tortillas like a regualr fajita, or it also goes well just as like a salad with black beans, rice, lettuce, etc. But the way that i usually make it is you just get a store bought pizza dough, roll it out to the size you need put it in a 425F oven for 10-15 minutes (until it starts to become golden brown) then put all the ingredients ontop of it (except for like sour cream lettuce and things like that) then pop it back in the 425F oven for about another 10-15 minutes (until the cheese is really nice and melted).
Pumpkin Pancakes
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Buttermilk pancakes
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
DIRECTIONS
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
cajun chicken burgers
Ingredients:
1 pound fresh ground chicken
1 small onion, finely chopped
1/4 cup chopped bell pepper (orange are my favorite)
3 scallions, minced
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 dash ground pepper
Directions:
Combine all ingredients in medium bowl. Form into 4-inch patties. Broil or grill 4 to 6 minutes on each side or until cooked through (160F). Serve immediately
Spicy Chicken burgers
Ground chicken
Cajun Seasoning
chopped onion
Combine all ingredients and cook over medium heat in a sprayed non-stick pan. (these taste really good served with roasted red pepper hummus).
CHEESY TUNA NOODLE CASSEROLE
1 (12 1/2 oz.) can chunk light tuna in water
1 pkg. frozen vegetables
1 (12 oz.) pkg. wide egg noodles
Season to taste
1 can cream of mushroom soup
1 1/2 c. milk
1 (8 oz.) container sour cream
1 1/2 c. grated Cheddar cheese
1 1/2 c. grated Mozzarella cheese
Cook and drain vegetables. Heat soup, milk, and sour cream. Blend until smooth. Cook and drain noodles. Mix all ingredients together with tuna and 3/4 cups each of Cheddar and Mozzarella cheese. Pour into 9 x 13 inch pan. Top with remaining cheese and bake in 350 degree oven for 20- 25 min minutes.
French toast with berries and syrup, Good OJ
Toast bread and dip in mixture of egg and cinnamon, and splash of milk. Cook in pan till golden. Approx. 1 egg per 2 toast
western sandwich's (egg, onion,peppers,etc.. beaten together)On toasted buttered bread
Chicken breast stuffed w/ butter and garlic, your fave. pasta with pesto, and fresh veggies
Your question is very vague, I like waffles for breakfast, Chinese Chicken Salad for lunch, and Macaroni and Cheese for dinner.
how bout ceral and yogart and fruit for breakfast
Maybe some mexican food for lunch, burritos or chilli
for dinner a big **** chicken salad.
Good recipes on cooking beef top sirloin?
My brother gave me all this meat from Omaha Steaks for Christmas, the only thing is I have no idea how to cook any of it. I would like some ideas on good marinade or seasoning for it. Thanks!Good recipes on cooking beef top sirloin?
http://allrecipes.com/Recipes/Meat-and-P鈥?/a>Good recipes on cooking beef top sirloin?
Your Omaha Steaks package should have included a cookbook. I've tried many of their recipes, and they are all terrific.
Steak (Or Chicken) Fajitas
4 servings 8 fajitas 20 min 10 min prep
3/4 lb top sirloin steaks
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1-2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
2 small sweet peppers, of your choice (green, red, or yellow)
Toppings
salsa
sour cream
shredded cheese
chopped tomatoes
Slice steak into thin strips.
In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper %26amp; salt.
Add beef strips and stir to coat, set aside.
Wrap tortillas in foil and place in 350掳 oven for 5-10 minutes or until heated through.
Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions %26amp; peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
Return onions and peppers to skillet; stir for about one minute.
To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
Clahan's Jersey Beef]
2 (2 pound, 1 1/2 inches thick) top sirloin
2 tablespoons yellow mustard
1 tablespoon crushed garlic
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 loaf white sandwich bread (must be white bread)
Sauce:
1 pound unsalted butter
1/4 cup Worcestershire sauce
4 tablespoons crushed garlic
1/4 cup Madeira wine
1/2 tablespoon black pepper
1/2 teaspoon salt
On cutting board, remove all the fat and gristle from sirloin. Marinate by spreading mustard and garlic over top. Add Worcestershire sauce, black pepper and salt. Let the meat marinate at room temperature for at least one hour (but not more that 2). When ready to cook, start barbecue and let it warm up for about ten minutes. Place the beef on the grill. Cook for 8 minutes per side, (medium rare) or until the beef is done to your taste. Transfer beef to carving board, using barbecue tongs. Carve the beef by slicing across the grain into strips 1/4-inch thick. At the same time that you transfer the beef, start toasting the white sandwich bread. Slice the bread into 3 strips and place on serving platter. Arrange beef on top of sliced bread.
In a saucepan on the grill, heat unsalted butter. Add Worcestershire sauce, garlic, wine, pepper, salt and, whisking constantly, cook over medium heat for about 5 minutes. Remove saucepan from grill and spoon the sauce over the beef and bread. Serve immediately. Must eat while hot, and must be eaten using your fingers.consumer credit counseling
http://allrecipes.com/Recipes/Meat-and-P鈥?/a>Good recipes on cooking beef top sirloin?
Your Omaha Steaks package should have included a cookbook. I've tried many of their recipes, and they are all terrific.
Steak (Or Chicken) Fajitas
4 servings 8 fajitas 20 min 10 min prep
3/4 lb top sirloin steaks
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1-2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
2 small sweet peppers, of your choice (green, red, or yellow)
Toppings
salsa
sour cream
shredded cheese
chopped tomatoes
Slice steak into thin strips.
In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper %26amp; salt.
Add beef strips and stir to coat, set aside.
Wrap tortillas in foil and place in 350掳 oven for 5-10 minutes or until heated through.
Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions %26amp; peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
Return onions and peppers to skillet; stir for about one minute.
To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
Clahan's Jersey Beef]
2 (2 pound, 1 1/2 inches thick) top sirloin
2 tablespoons yellow mustard
1 tablespoon crushed garlic
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 loaf white sandwich bread (must be white bread)
Sauce:
1 pound unsalted butter
1/4 cup Worcestershire sauce
4 tablespoons crushed garlic
1/4 cup Madeira wine
1/2 tablespoon black pepper
1/2 teaspoon salt
On cutting board, remove all the fat and gristle from sirloin. Marinate by spreading mustard and garlic over top. Add Worcestershire sauce, black pepper and salt. Let the meat marinate at room temperature for at least one hour (but not more that 2). When ready to cook, start barbecue and let it warm up for about ten minutes. Place the beef on the grill. Cook for 8 minutes per side, (medium rare) or until the beef is done to your taste. Transfer beef to carving board, using barbecue tongs. Carve the beef by slicing across the grain into strips 1/4-inch thick. At the same time that you transfer the beef, start toasting the white sandwich bread. Slice the bread into 3 strips and place on serving platter. Arrange beef on top of sliced bread.
In a saucepan on the grill, heat unsalted butter. Add Worcestershire sauce, garlic, wine, pepper, salt and, whisking constantly, cook over medium heat for about 5 minutes. Remove saucepan from grill and spoon the sauce over the beef and bread. Serve immediately. Must eat while hot, and must be eaten using your fingers.
Does anyone have any quick and easy recipes for cooking pork tenderloin?
Help please!! I only have 3 1/2 hours to make a pork tenderloin dinner. Does anyone have any ideas for me - not too much hassle and with basic ingredients but yet tasty.... Any help would be greatly appreciated. ThanksDoes anyone have any quick and easy recipes for cooking pork tenderloin?
PAN ROASTED PORK TENDERLOIN
2 lb. pork tenderloin
1 tbsp. butter
1 tbsp. oil
Sprig/2 of thyme
2 peeled garlic cloves
1/4 c. chopped shallots
Salt %26amp; pepper to taste
1/3 c. red wine
Wash pork under cold running water; dry with paper towels.
Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat.
Turn to medium high and let butter foam a little.
Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic.
Brown tenderloin all around about 5 minutes.
Add some chopped shallot, salt and pepper.
Swish around 30 seconds.
Turn heat to high and add 1/3 cup red wine; scrape residue.
Put heat on lowest possible setting, cover.
Roast 45 minutes. Turn meat half-way through.
Remove tenderloin to cutting board.
Skim fat from remaining sauce. Add 2 tablespoons water and boil to thicken.
Slice meat and pour sauce over.
Hope this helps..Does anyone have any quick and easy recipes for cooking pork tenderloin?
Marinate in Italian dressing for 20 minutes. Sear meat in skillet till browned on each side. Place in oven set to 350 degrees and cook for 1 hour 15 minutes. Serve with a salad and green beans and you've got a fine meal. Make sure you let the pork rest for 15 minutes after cooking, then slice into 1/2 inch medallions. Enjoy.
Slice the tenderloin thin. Dip in egg, then dip in flour with spices (your choice).
Fry on Medium temperature in about 1/4'; of grease, oil or shortening.
Good food
PORK TENDERLOIN A LA ASPARAGUS
8 pieces pork tenderloin (about 2 lb.)
2 tbsp. butter
1 can condensed cream of asparagus soup
1/4 c. milk
1/2 c. chopped onion
1 (3 oz.) can sliced mushrooms, drained
1/2 tsp. curry powder
Dash of pepper
Pound pork slices to flatten. In skillet, brown tenderloin in butter; set aside. In same skillet, blend together soup and milk; stir in remaining ingredients. Return meat to skillet. Cover and simmer 40-45 minutes or until tender. Serve sauce atop meat. Makes 4 servings.
rub outside of tenderloin with salt, pepper, sage, rosemary, thyme, chopped garlic %26amp; a little olive oil. fold small end under itself to make that end as thick as the thick end (it will cook more evenly that way) and place in a glass or light colored baking dish, add 1-2 cups liquid (wine, beer, water, chicken broth, whatever). heat oven to 425 degrees f. cover dish with foil %26amp; bake for 15 minutes, reduce temperature to 350, remove foil, bake for 20 minutes until browned %26amp; liquid is reduced by half. serve with boiled buttered potatoes and a green vegetable.
also, it doesn't take very long to cook a small pork tenderloin. invest in a meat thermometer. cook pork to an internal temperature of 160. always allow the meat to rest for 10-15 minutes before slicing, so that the juices stay in the meat.
Cuban Style Pork Tenderloin Sandwiches
1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed
Extra virgin olive oil or vegetable oil, for drizzling
1 small onion, minced
4 cloves garlic, finely chopped
2 limes, zested
1 large orange, zested
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon dried oregano
Cuban sweet rolls:
8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
4 teaspoons sugar
Relish for sandwiches:
6 dill pickles, chopped
1/2 cup sweet red pepper relish
2 scallions, chopped
Sandwich fixins:
1 pound shaved ham, from the deli counter
1 pound shaved Swiss cheese, from the deli counter
4 tablespoons butter, for toasting sandwiches
Preheat oven to 425 degrees F.
Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
How I do it is I pour a little extra virgin olive oil over the top, I poke holes into it and place slivered garlic pieces. A little salt and fresh ground pepper make for a heavenly piece of meat. Enjoy.
put in a big pot with cut potatoes a cabbage quartered chopped onions some garlic and caraway seeds cover it with water and boil for 1 hour
YUMMY
You can bake this in the oven too!!!
INGREDIENTS
2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce
DIRECTIONS
Prepare grill for indirect heat.
Season meat with garlic powder, salt, and pepper.
Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or to desired doneness. Slice pork, and serve.
the pork stove top stuffing is really good and quick
INGREDIENTS
1 tablespoon vegetable oil
1/2 cup minced carrots
1 1/2 pounds pork tenderloin medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon beef bouillon granules
2/3 cup light cream
1/4 cup dry white wine
DIRECTIONS
Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
TAKE THE TENDERLOIN AND SEASON IT WITH ROSEMARY AND A LITTLE GARLIC ETC. PLACE IT IN A BAKING DISH AND BAKE AT 400 FOR 25-30 MIN. SERVE WITH RICE OR POTATO.
PAN ROASTED PORK TENDERLOIN
2 lb. pork tenderloin
1 tbsp. butter
1 tbsp. oil
Sprig/2 of thyme
2 peeled garlic cloves
1/4 c. chopped shallots
Salt %26amp; pepper to taste
1/3 c. red wine
Wash pork under cold running water; dry with paper towels.
Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat.
Turn to medium high and let butter foam a little.
Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic.
Brown tenderloin all around about 5 minutes.
Add some chopped shallot, salt and pepper.
Swish around 30 seconds.
Turn heat to high and add 1/3 cup red wine; scrape residue.
Put heat on lowest possible setting, cover.
Roast 45 minutes. Turn meat half-way through.
Remove tenderloin to cutting board.
Skim fat from remaining sauce. Add 2 tablespoons water and boil to thicken.
Slice meat and pour sauce over.
Hope this helps..Does anyone have any quick and easy recipes for cooking pork tenderloin?
Marinate in Italian dressing for 20 minutes. Sear meat in skillet till browned on each side. Place in oven set to 350 degrees and cook for 1 hour 15 minutes. Serve with a salad and green beans and you've got a fine meal. Make sure you let the pork rest for 15 minutes after cooking, then slice into 1/2 inch medallions. Enjoy.
Slice the tenderloin thin. Dip in egg, then dip in flour with spices (your choice).
Fry on Medium temperature in about 1/4'; of grease, oil or shortening.
Good food
PORK TENDERLOIN A LA ASPARAGUS
8 pieces pork tenderloin (about 2 lb.)
2 tbsp. butter
1 can condensed cream of asparagus soup
1/4 c. milk
1/2 c. chopped onion
1 (3 oz.) can sliced mushrooms, drained
1/2 tsp. curry powder
Dash of pepper
Pound pork slices to flatten. In skillet, brown tenderloin in butter; set aside. In same skillet, blend together soup and milk; stir in remaining ingredients. Return meat to skillet. Cover and simmer 40-45 minutes or until tender. Serve sauce atop meat. Makes 4 servings.
rub outside of tenderloin with salt, pepper, sage, rosemary, thyme, chopped garlic %26amp; a little olive oil. fold small end under itself to make that end as thick as the thick end (it will cook more evenly that way) and place in a glass or light colored baking dish, add 1-2 cups liquid (wine, beer, water, chicken broth, whatever). heat oven to 425 degrees f. cover dish with foil %26amp; bake for 15 minutes, reduce temperature to 350, remove foil, bake for 20 minutes until browned %26amp; liquid is reduced by half. serve with boiled buttered potatoes and a green vegetable.
also, it doesn't take very long to cook a small pork tenderloin. invest in a meat thermometer. cook pork to an internal temperature of 160. always allow the meat to rest for 10-15 minutes before slicing, so that the juices stay in the meat.
Cuban Style Pork Tenderloin Sandwiches
1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed
Extra virgin olive oil or vegetable oil, for drizzling
1 small onion, minced
4 cloves garlic, finely chopped
2 limes, zested
1 large orange, zested
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon dried oregano
Cuban sweet rolls:
8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
4 teaspoons sugar
Relish for sandwiches:
6 dill pickles, chopped
1/2 cup sweet red pepper relish
2 scallions, chopped
Sandwich fixins:
1 pound shaved ham, from the deli counter
1 pound shaved Swiss cheese, from the deli counter
4 tablespoons butter, for toasting sandwiches
Preheat oven to 425 degrees F.
Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
How I do it is I pour a little extra virgin olive oil over the top, I poke holes into it and place slivered garlic pieces. A little salt and fresh ground pepper make for a heavenly piece of meat. Enjoy.
put in a big pot with cut potatoes a cabbage quartered chopped onions some garlic and caraway seeds cover it with water and boil for 1 hour
YUMMY
You can bake this in the oven too!!!
INGREDIENTS
2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce
DIRECTIONS
Prepare grill for indirect heat.
Season meat with garlic powder, salt, and pepper.
Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or to desired doneness. Slice pork, and serve.
the pork stove top stuffing is really good and quick
INGREDIENTS
1 tablespoon vegetable oil
1/2 cup minced carrots
1 1/2 pounds pork tenderloin medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon beef bouillon granules
2/3 cup light cream
1/4 cup dry white wine
DIRECTIONS
Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
TAKE THE TENDERLOIN AND SEASON IT WITH ROSEMARY AND A LITTLE GARLIC ETC. PLACE IT IN A BAKING DISH AND BAKE AT 400 FOR 25-30 MIN. SERVE WITH RICE OR POTATO.
Ray wings, dose anyone have a good recipes, or cooking tips?
I've never cooked ray before, so would be greatfull for first hand tips.Ray wings, dose anyone have a good recipes, or cooking tips?
I found this on my favorite recipe website...maybe this will work:
BBQ Sambal Sting Ray
1 tablespoon tamarind pulp, soaked in
3 tablespoons water
3 tablespoons oil
1 teaspoon salt
2 tablespoons coconut cream
1 kg stingray, divided into 4 portions
fresh banana leaves or aluminium aluminum foil
1 lemon (or a few limes)
Spice Paste
1 cup shallots
2 cloves garlic
1/2 tablespoon shrimp paste (belacan)
2 tablespoons ground dried chilies
2 slices galangal (or ginger)
2 tablespoons water
Stir and strain the tamarind water and discard any solids.
Grind Spice Paste ingredients until fine.
Heat oil in skillet, saute the paste until fragrant.
Add salt and tamarind water, cook for another 2 minutes.
Add coconut cream and cook for 1 minute over low heat.
When the mixture is thickened, remove from heat and cool.
Coat sting ray pieces (or other fish) with the paste.
Place each piece on a large banana leaf/foil.
Spread remaining spice mixture over fish.
Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
The length of time required depends on thickness of fish.
Serve hot with wedges of lemon/lime and cincaluk (optional).Ray wings, dose anyone have a good recipes, or cooking tips?
ray 2
NOUN:
Any of various marine fishes of the order Rajiformes or Batoidei, having cartilaginous skeletons, horizontally flattened bodies, and narrow tails.
IS THIS what you mean??? ray
it is cooked like any other fish
Also known as Monk fish along with most any shark.
Local fishermen would save the ray and shark to give to the local priests in the monastery's
I found this on my favorite recipe website...maybe this will work:
BBQ Sambal Sting Ray
1 tablespoon tamarind pulp, soaked in
3 tablespoons water
3 tablespoons oil
1 teaspoon salt
2 tablespoons coconut cream
1 kg stingray, divided into 4 portions
fresh banana leaves or aluminium aluminum foil
1 lemon (or a few limes)
Spice Paste
1 cup shallots
2 cloves garlic
1/2 tablespoon shrimp paste (belacan)
2 tablespoons ground dried chilies
2 slices galangal (or ginger)
2 tablespoons water
Stir and strain the tamarind water and discard any solids.
Grind Spice Paste ingredients until fine.
Heat oil in skillet, saute the paste until fragrant.
Add salt and tamarind water, cook for another 2 minutes.
Add coconut cream and cook for 1 minute over low heat.
When the mixture is thickened, remove from heat and cool.
Coat sting ray pieces (or other fish) with the paste.
Place each piece on a large banana leaf/foil.
Spread remaining spice mixture over fish.
Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
The length of time required depends on thickness of fish.
Serve hot with wedges of lemon/lime and cincaluk (optional).Ray wings, dose anyone have a good recipes, or cooking tips?
ray 2
NOUN:
Any of various marine fishes of the order Rajiformes or Batoidei, having cartilaginous skeletons, horizontally flattened bodies, and narrow tails.
IS THIS what you mean??? ray
it is cooked like any other fish
Also known as Monk fish along with most any shark.
Local fishermen would save the ray and shark to give to the local priests in the monastery's
What are your favourite recipes for cooking and then freezing?
Make a load of tea cakes. They freeze well.What are your favourite recipes for cooking and then freezing?
Vanilla home make Ice Cream! yummies:P~~~~What are your favourite recipes for cooking and then freezing?
ESPECIALLY BEANS AND TOMATO SAUCE
Make up quantities of lasgane sheets, bolognaise sauce, cheese sauce (all cooked) then pack them into individual containers for freezing
My favourite: cake, jelly and jam.
basic picadillo (chilli)
Basic casseroles, soups and stocks, made in batches and frozen in portions, all can have added ingredients to vary the flavour.
I love making my home made soup and then freezing in small containers. The soup contains a block of boiling meat in a pot with water and a stock cude bring to boil. Wash lentils and veg, what ever you like. I use a lot of carrots, turnip ect. And let it all simmer until it starts to go thick. I then take the beef out and break it up but i know some people who just through this beef out. Remember to leave to cool before freezing.
Chilli, spaghetti bolognaise, curry, casseroles, soups, ice cream for puddings.
home made soup
Home made macaroni cheese. 4 pints of white sauce (flour, butter, milk and mustard powder) made in the microwave a pint at a time with anything up to a kilo of grated mature cheese with about 550g of penne (cooked) - all bagged up. Will make twelve ordinary portions or nine large portions. Bag separately for easy use after thawing.
soups any kind pasta dises
lasagne.
I also make homemade stock (broth), and freeze it in small amounts for use in recipes.
I have had good luck with cheesecake too.
Zucchini Bread
Pumpkin Bread
Lasagna
Homemade Freezer Jams and Jellies
Bread Dough, then all you have to do is take it out of the freezer let it rise and bake it.
Chilli!!!!!
Anything with plenty of sauce, I always freeze bolognaise, stew, chilli, lasagne, paprika pork etc.
I've followed my mum tradition of making a huge shepherds pie and then portioning it into individual meals for the freezer. It is so miuch easier taking it out in the morning to defrost and just heat it up when you get home.
I mainly make lots of desserts and meat pies, lasagne, casseroles and freeze. These things are for emergency. Don't like frozen foods though. Fresh is always best!
BOLOGNAISE, CASSEROLES, SOUPS , STEWS, FRUIT
Water??
Beef and Carrot casserole
Irish stew. Before those veg and the best of left over meat go off, make a potful of stew, and freeze it in usable sized portions.
I make a Curry with a ';cook in'; sauce, add some extra veg, prepare rice separately and distribute into freezer boxes to freeze ready to microwave later.
The ';Mac';
Lasagna works well for this.
lasagna, and any kind of pasta which is cooked in the oven.
little octopus cooked with lentils, and small tomatoes (let me know if you need the recipe!)
Pasta bolognaise
I like to make soup from fresh urine and excrement, then freeze it for a day when I can't be bothered to cook.
THE SIMPLE MEALS ARE ALWAYS THE BEST. CHILLI, CURRY AND SPAGBOL. WE COOK UP A STUPID AMOUNT EVERY NOW AND THEN, HAVE ONE MEAL FROM IT, THEN PUT THE REST IN EITHER SANDWICH BAGS OR CHINESE TAKEAWAY TUBS THAT WE KEEP FOR JUST THAT THING. MAKES LATE NIGHT RETURNS HOME SIMPLE FOR A GREAT MEAL. EVEN BOLOGNAISE ON TOAST, WITH WORCESTER SAUCE SPLASHED ALL OVER IT, WITH A GLASS OF RED.
IN FACT, IVE GOT MY JUICES FLOWING, WHERES THE FREEZER?!!!!
sausages and mash,,,, mmmmmmmmmmmmmm yummy
chilli con carne
i dont like any other frozen food i prefer fresh
Vanilla home make Ice Cream! yummies:P~~~~What are your favourite recipes for cooking and then freezing?
ESPECIALLY BEANS AND TOMATO SAUCE
Make up quantities of lasgane sheets, bolognaise sauce, cheese sauce (all cooked) then pack them into individual containers for freezing
My favourite: cake, jelly and jam.
basic picadillo (chilli)
Basic casseroles, soups and stocks, made in batches and frozen in portions, all can have added ingredients to vary the flavour.
I love making my home made soup and then freezing in small containers. The soup contains a block of boiling meat in a pot with water and a stock cude bring to boil. Wash lentils and veg, what ever you like. I use a lot of carrots, turnip ect. And let it all simmer until it starts to go thick. I then take the beef out and break it up but i know some people who just through this beef out. Remember to leave to cool before freezing.
Chilli, spaghetti bolognaise, curry, casseroles, soups, ice cream for puddings.
home made soup
Home made macaroni cheese. 4 pints of white sauce (flour, butter, milk and mustard powder) made in the microwave a pint at a time with anything up to a kilo of grated mature cheese with about 550g of penne (cooked) - all bagged up. Will make twelve ordinary portions or nine large portions. Bag separately for easy use after thawing.
soups any kind pasta dises
lasagne.
I also make homemade stock (broth), and freeze it in small amounts for use in recipes.
I have had good luck with cheesecake too.
Zucchini Bread
Pumpkin Bread
Lasagna
Homemade Freezer Jams and Jellies
Bread Dough, then all you have to do is take it out of the freezer let it rise and bake it.
Chilli!!!!!
Anything with plenty of sauce, I always freeze bolognaise, stew, chilli, lasagne, paprika pork etc.
I've followed my mum tradition of making a huge shepherds pie and then portioning it into individual meals for the freezer. It is so miuch easier taking it out in the morning to defrost and just heat it up when you get home.
I mainly make lots of desserts and meat pies, lasagne, casseroles and freeze. These things are for emergency. Don't like frozen foods though. Fresh is always best!
BOLOGNAISE, CASSEROLES, SOUPS , STEWS, FRUIT
Water??
Beef and Carrot casserole
Irish stew. Before those veg and the best of left over meat go off, make a potful of stew, and freeze it in usable sized portions.
I make a Curry with a ';cook in'; sauce, add some extra veg, prepare rice separately and distribute into freezer boxes to freeze ready to microwave later.
The ';Mac';
Lasagna works well for this.
lasagna, and any kind of pasta which is cooked in the oven.
little octopus cooked with lentils, and small tomatoes (let me know if you need the recipe!)
Pasta bolognaise
I like to make soup from fresh urine and excrement, then freeze it for a day when I can't be bothered to cook.
THE SIMPLE MEALS ARE ALWAYS THE BEST. CHILLI, CURRY AND SPAGBOL. WE COOK UP A STUPID AMOUNT EVERY NOW AND THEN, HAVE ONE MEAL FROM IT, THEN PUT THE REST IN EITHER SANDWICH BAGS OR CHINESE TAKEAWAY TUBS THAT WE KEEP FOR JUST THAT THING. MAKES LATE NIGHT RETURNS HOME SIMPLE FOR A GREAT MEAL. EVEN BOLOGNAISE ON TOAST, WITH WORCESTER SAUCE SPLASHED ALL OVER IT, WITH A GLASS OF RED.
IN FACT, IVE GOT MY JUICES FLOWING, WHERES THE FREEZER?!!!!
sausages and mash,,,, mmmmmmmmmmmmmm yummy
chilli con carne
i dont like any other frozen food i prefer fresh
Why on earth are there so many recipes for cooking a turkey from frozen when it's heavily advertised not to ?
It all depends on the prep and the size and weight of the turkey. Some newer models, AKA Oven ready are made in a way that maximizes surface area for quick thaw-less cookingWhy on earth are there so many recipes for cooking a turkey from frozen when it's heavily advertised not to ?
I don't know because I've never seen one. A recipe that is. Frozen turkeys are better used to play barnyard bowling anyways.
Hey Flexi.......your avatar has a sore butt??Why on earth are there so many recipes for cooking a turkey from frozen when it's heavily advertised not to ?
People are too lazy. We should just eat our turkeys frozen. Heck just eat it fresh, right off the bird, just leave those little legs standing there supporting nothing but atmosphere... ha ha.
Edit: Maybe so... maybe I am just expelling lots of hot air, Frosty, so don't stand to close, I'm-a gonna melt ya.
I don't know because I've never seen one. A recipe that is. Frozen turkeys are better used to play barnyard bowling anyways.
Hey Flexi.......your avatar has a sore butt??Why on earth are there so many recipes for cooking a turkey from frozen when it's heavily advertised not to ?
People are too lazy. We should just eat our turkeys frozen. Heck just eat it fresh, right off the bird, just leave those little legs standing there supporting nothing but atmosphere... ha ha.
Edit: Maybe so... maybe I am just expelling lots of hot air, Frosty, so don't stand to close, I'm-a gonna melt ya.
What are some recipes for cooking a london broil in the oven?
There is an excellent recipe (two, in fact) at the source below.What are some recipes for cooking a london broil in the oven?
I like to slice criss crosses into the top of the beef and marinate with beer, lime juice, Worcestershire sauce, olive oil, and lots of chopped garlic. When your done marinating place it in the pan...salt and pepper it...bake it off. Slice thin and enjoy wit almost anything. You could even use it for fajitas.What are some recipes for cooking a london broil in the oven?
Here are several good recipes and different ways to cook this wonder meat:
http://www.cooks.com/rec/search/0,1-0,lo鈥?/a>
I like to slice criss crosses into the top of the beef and marinate with beer, lime juice, Worcestershire sauce, olive oil, and lots of chopped garlic. When your done marinating place it in the pan...salt and pepper it...bake it off. Slice thin and enjoy wit almost anything. You could even use it for fajitas.What are some recipes for cooking a london broil in the oven?
Here are several good recipes and different ways to cook this wonder meat:
http://www.cooks.com/rec/search/0,1-0,lo鈥?/a>
How important is it to follow steps and exact ingredients in recipes when cooking?
for me personally, i dont' think it's that important, I think the recipe is just a good guideline to follow. You can omit certain ingredients which you may not have on hand or may not prefer. And some of the steps can changed for a matter of convenience...but basically if you've cooked before, there are things you know you can and cannot do when cooking..And if it turns out bad, you learn from your experience....how do expert cooks feel about this? Thanks!How important is it to follow steps and exact ingredients in recipes when cooking?
Cooking is an art; baking is more of a science. My Mom never owned a cook book or a measuring cup; and often made do when she was missing an ingredient.
I followed her example, owned a catering business, and most consider me a great cook; plus, I love it.
In baking however, unless you have LOTS of experience, you'd better follow a good recipe.How important is it to follow steps and exact ingredients in recipes when cooking?
That's fine unless you're baking. Then your measurements have to be exact. I, myself like to modify most of my regular cooking recipes, it makes it more your own and usually becomes a family favorite.
Heh, at least I'm not the only one who uses more garlic than called for! If it's a new recipe, I follow it pretty much to the letter, then make mental notes about what I could change to make it better next time around. I have my tried and true recipes from the years kicking around in my head that I don't need to look at a recipe anymore.
Now, baking is much different, at least for me. The most I'll do to a recipe is add more herbs. Otherwise it's by the book!
I agree...i look at the recipes but never follow them i add my own touches and have never had any conplaints...now im not saying im a good cook but i do enjoy it
it all depends on the recipe if it is baking then most of the time i try to follow the recipe almost exact but with any other recipe wether it be meat or anyother type i make it up as i go sometimes looking at the recipe but most of the time i make my own recipe when it comes to cooking it is easier then having the same old same old and it is fun my son loves to cook with me we actually have fun not following all of the directions as i tell him but he knows that the recipe is there if he ever wants to try it the way it is written from our family or friends so it is good to change or not even use the recipe unless you are baking when you are doing that i usually try to folllow this pretty close but i do change it a little to say that it is my own so not always following a recipe is alright and it can actually be fun cause you are making up your won as you go along
When it comes to cooking, I alter and change every recipe I find to fit my family's likes. When it comes to anything baked though, I stick to the mane in gredients and amounts b/c baking can be more like science then creativity.
for savory items i rarely follow the recipe, but for baking you need to stick with it. Baking is a science and the ingredients need to be in the proper proportions.
You already have given the answer so why ask the question? But I will say I agree with you. I don't follow recipe one. Never have and never will. OH, By the way, I am a very good cook.
ditto
When cooking? Not so much. When baking? A little more important or things may not raise correctly...for instance, salt is necessary when using baking soda to get the soda to react, etc.
Soooooo important for others who eat your prepared food!
Not So important if only you eat it!!
Practice makes a man perfect! Keep cooking!
I agree with you. The only ingredients that are essential to follow the precise amounts are those in baking where a chemical reaction occurs (yeast, baking powder, salt, baking soda). Otherwise, a dash here and there will suffice instead of precisely measured 1/4 teaspoons. Nuts? Nope, don't want 'em. Too little garlic? Add 5x the amount in the recipe. This is how I cook, with reckless abandon!
It depends on the recipe. If a recipe turning out correctly depends on certain chemical reactions or relationships between ingredients (like cakes rising, correct sweet-sour-salty ratio in a sauce, souffle rising, custard setting), those ingredients have to be pretty much exact to get it right. However, if it's something like leaving out onions or a seasoning that you dislike in cooking, it'll usually be okay.
You should follow the recipes to the letter. After all, these are recipes that have been perfected.
mixing it up to the way you would prefer it is perfectly fine. baking is the only thing that you would have to follow everything. or it would be gross and not look yummy at all.consumer credit counseling
Cooking is an art; baking is more of a science. My Mom never owned a cook book or a measuring cup; and often made do when she was missing an ingredient.
I followed her example, owned a catering business, and most consider me a great cook; plus, I love it.
In baking however, unless you have LOTS of experience, you'd better follow a good recipe.How important is it to follow steps and exact ingredients in recipes when cooking?
That's fine unless you're baking. Then your measurements have to be exact. I, myself like to modify most of my regular cooking recipes, it makes it more your own and usually becomes a family favorite.
Heh, at least I'm not the only one who uses more garlic than called for! If it's a new recipe, I follow it pretty much to the letter, then make mental notes about what I could change to make it better next time around. I have my tried and true recipes from the years kicking around in my head that I don't need to look at a recipe anymore.
Now, baking is much different, at least for me. The most I'll do to a recipe is add more herbs. Otherwise it's by the book!
I agree...i look at the recipes but never follow them i add my own touches and have never had any conplaints...now im not saying im a good cook but i do enjoy it
it all depends on the recipe if it is baking then most of the time i try to follow the recipe almost exact but with any other recipe wether it be meat or anyother type i make it up as i go sometimes looking at the recipe but most of the time i make my own recipe when it comes to cooking it is easier then having the same old same old and it is fun my son loves to cook with me we actually have fun not following all of the directions as i tell him but he knows that the recipe is there if he ever wants to try it the way it is written from our family or friends so it is good to change or not even use the recipe unless you are baking when you are doing that i usually try to folllow this pretty close but i do change it a little to say that it is my own so not always following a recipe is alright and it can actually be fun cause you are making up your won as you go along
When it comes to cooking, I alter and change every recipe I find to fit my family's likes. When it comes to anything baked though, I stick to the mane in gredients and amounts b/c baking can be more like science then creativity.
for savory items i rarely follow the recipe, but for baking you need to stick with it. Baking is a science and the ingredients need to be in the proper proportions.
You already have given the answer so why ask the question? But I will say I agree with you. I don't follow recipe one. Never have and never will. OH, By the way, I am a very good cook.
ditto
When cooking? Not so much. When baking? A little more important or things may not raise correctly...for instance, salt is necessary when using baking soda to get the soda to react, etc.
Soooooo important for others who eat your prepared food!
Not So important if only you eat it!!
Practice makes a man perfect! Keep cooking!
I agree with you. The only ingredients that are essential to follow the precise amounts are those in baking where a chemical reaction occurs (yeast, baking powder, salt, baking soda). Otherwise, a dash here and there will suffice instead of precisely measured 1/4 teaspoons. Nuts? Nope, don't want 'em. Too little garlic? Add 5x the amount in the recipe. This is how I cook, with reckless abandon!
It depends on the recipe. If a recipe turning out correctly depends on certain chemical reactions or relationships between ingredients (like cakes rising, correct sweet-sour-salty ratio in a sauce, souffle rising, custard setting), those ingredients have to be pretty much exact to get it right. However, if it's something like leaving out onions or a seasoning that you dislike in cooking, it'll usually be okay.
You should follow the recipes to the letter. After all, these are recipes that have been perfected.
mixing it up to the way you would prefer it is perfectly fine. baking is the only thing that you would have to follow everything. or it would be gross and not look yummy at all.
Anyone have any good recipes for cooking rainbow trout on the grill?
Here's what I usually do:
After you clean the fish, stuff it with chopped onions, celery, cilantro and sprinkle in some lemon pepper. Then wrap the fish in bacon and then wrap some tin foil around it. Throw it on the grill and when it's close to done, remove the foil and finish cooking without the foil.
It comes out pretty good! However, my wife's not crazy about that recipe. I'd like to make something different for a change; something that we'll BOTH enjoy. So...
Does anyone know any good recipes for cooking rainbow trout on the grill??
Thanks!Anyone have any good recipes for cooking rainbow trout on the grill?
HONEY-MUSTARD GRILLED TROUT:
1/4 cup reduced-fat mayonnaise
1 Tablespoon cider vinegar
1 Tablespoon prepared mustard
1 Tablespoon honey
1/8 teaspoon cayenne pepper
4 large onions, cut into 1/2-inch slices
6 trout fiillets (6 ounces each)
Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the first five ingredients. Place onions cut side down on grill rack with sides touching. Arrange fillets on onion slices. Cover and grill over medium-hot heat for 5 minutes. Baste with mustard mixture. Cook 5-6 minutes longer or until fish flakes easily with a fork, basting frequently. Discard onion slices. Yield: 6 servings.
http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>Anyone have any good recipes for cooking rainbow trout on the grill?
grilling-recipies.com should be a good source for you. Check the following links, look around the sites, and never underestimate the power of a good Google search!
http://www.grilling-recipes.com/seafood/鈥?/a>
http://www.grilling-recipes.com/seafood/鈥?/a>
http://mdc.mo.gov/fish/sport/trout/recip鈥?/a>
http://barbeque.allrecipes.com/az/Shrkys鈥?/a>
leave the bacon out and go with real butter and garlic. you could also add some beer to the foil wrap.
Here's a winner:
http://www.trouthaven.net/rainbow_trout_鈥?/a>
Enjoy!
P.S. I agree with your wife. Why ruin the fish with bacon?
what i usually do is just rub it with some garlic salt, and squeeze on some fresh lemon juice....or if you dont like that go to foodnetwork.com and look for recipies for rainbow trout, im sure they have some good ones
After you clean the fish, stuff it with chopped onions, celery, cilantro and sprinkle in some lemon pepper. Then wrap the fish in bacon and then wrap some tin foil around it. Throw it on the grill and when it's close to done, remove the foil and finish cooking without the foil.
It comes out pretty good! However, my wife's not crazy about that recipe. I'd like to make something different for a change; something that we'll BOTH enjoy. So...
Does anyone know any good recipes for cooking rainbow trout on the grill??
Thanks!Anyone have any good recipes for cooking rainbow trout on the grill?
HONEY-MUSTARD GRILLED TROUT:
1/4 cup reduced-fat mayonnaise
1 Tablespoon cider vinegar
1 Tablespoon prepared mustard
1 Tablespoon honey
1/8 teaspoon cayenne pepper
4 large onions, cut into 1/2-inch slices
6 trout fiillets (6 ounces each)
Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the first five ingredients. Place onions cut side down on grill rack with sides touching. Arrange fillets on onion slices. Cover and grill over medium-hot heat for 5 minutes. Baste with mustard mixture. Cook 5-6 minutes longer or until fish flakes easily with a fork, basting frequently. Discard onion slices. Yield: 6 servings.
http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>Anyone have any good recipes for cooking rainbow trout on the grill?
grilling-recipies.com should be a good source for you. Check the following links, look around the sites, and never underestimate the power of a good Google search!
http://www.grilling-recipes.com/seafood/鈥?/a>
http://www.grilling-recipes.com/seafood/鈥?/a>
http://mdc.mo.gov/fish/sport/trout/recip鈥?/a>
http://barbeque.allrecipes.com/az/Shrkys鈥?/a>
leave the bacon out and go with real butter and garlic. you could also add some beer to the foil wrap.
Here's a winner:
http://www.trouthaven.net/rainbow_trout_鈥?/a>
Enjoy!
P.S. I agree with your wife. Why ruin the fish with bacon?
what i usually do is just rub it with some garlic salt, and squeeze on some fresh lemon juice....or if you dont like that go to foodnetwork.com and look for recipies for rainbow trout, im sure they have some good ones
How do you use sweet banana peppers in cooking any recipes?
i would love to make relish or chutneysHow do you use sweet banana peppers in cooking any recipes?
Use it in any recipes that call for any kinds of peppers.How do you use sweet banana peppers in cooking any recipes?
I chop up sweet banana peppers and add them to shredded potatoes, and fry them. At the last minute, I add parmesan cheese. These great hash browns make a wonderful late night TV snack.
I don't know of any relishes or chutney's...however, I have stuffed them with cream cheese (seasoned with Cavender's Greek Seasoning) and baked them (just until cheese melted somewhat...) Very tasty! Also great chopped on a salad!
try this one..
30 Minutes To Homemade Sure.Jell庐 Cranberry Orange Freezer Relish
3 cups prepared fruit (buy about 1 pound fully ripe cranberries, 2 medium oranges and 1 lemon)
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 1/2 cups granulated sugar, measured into separate bowl
3/4 cup water
1 box Sure.Jell Fruit Pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Finely chop or grind cranberries; measure 2 cups. Remove colored part of peel from oranges using a vegetable peeler; set aside. Remove and discard remaining white part of peel from oranges. Chop the fruit, reserving any juice. Repeat procedure with lemon.
Chop reserved orange and lemon peels. Combine all fruit and peels. Measure exactly 3 cups into large bowl. Add spices; mix well. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2-inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Relish is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
Makes about 7 (1 cup) containers or 112 servings.
How To Measure Sugar Precisely:
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Use it in any recipes that call for any kinds of peppers.How do you use sweet banana peppers in cooking any recipes?
I chop up sweet banana peppers and add them to shredded potatoes, and fry them. At the last minute, I add parmesan cheese. These great hash browns make a wonderful late night TV snack.
I don't know of any relishes or chutney's...however, I have stuffed them with cream cheese (seasoned with Cavender's Greek Seasoning) and baked them (just until cheese melted somewhat...) Very tasty! Also great chopped on a salad!
try this one..
30 Minutes To Homemade Sure.Jell庐 Cranberry Orange Freezer Relish
3 cups prepared fruit (buy about 1 pound fully ripe cranberries, 2 medium oranges and 1 lemon)
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 1/2 cups granulated sugar, measured into separate bowl
3/4 cup water
1 box Sure.Jell Fruit Pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Finely chop or grind cranberries; measure 2 cups. Remove colored part of peel from oranges using a vegetable peeler; set aside. Remove and discard remaining white part of peel from oranges. Chop the fruit, reserving any juice. Repeat procedure with lemon.
Chop reserved orange and lemon peels. Combine all fruit and peels. Measure exactly 3 cups into large bowl. Add spices; mix well. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2-inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Relish is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
Makes about 7 (1 cup) containers or 112 servings.
How To Measure Sugar Precisely:
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
How do you unlock recipes in Cooking Mama without cheats?
I'm stuck. I can't unlock any recipes and I know I don't have all of them. What do I have to do to get every recipe without using cheats?How do you unlock recipes in Cooking Mama without cheats?
That's like asking how do I take a shower without water.
Check out the gamefaqs: http://www.gamefaqs.com/portable/ds/game鈥?/a>
That's like asking how do I take a shower without water.
Check out the gamefaqs: http://www.gamefaqs.com/portable/ds/game鈥?/a>
Write your delicious cooking recipes ?
LONDON BROIL
Servings: 8 (5 1/2 oz. each)
4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard
MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade
COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.
Drain marinade from meat. Reserve marinade up to two weeks if needed.
Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.
Transfer the steak to a cutting board and let rest for 5 minutes.
Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.Write your delicious cooking recipes ?
MASALA CHICKEN ON TOAST
Ingredients
陆 kg boneless chicken - diced
50g thick yoghurt
陆 tsp chilli powder
陆 tsp garam masala
1 tsp garlic paste
1 tsp ginger paste
2 tbsp lime juice
1 陆 tbsp oil
2 medium onions - diced
录 tsp coriander powder, 录 tsp cumin powder
录 tsp chilli powder
salt, pepper to taste
4 tomatoes - peeled, seeded, chopped
2 tbsp chopped coriander
Method
Marinate chicken in thick yoghurt, chilli powder, garam masala, half of the ginger and half of the garlic. Set aside for 1 hour.
Heat the oil. Saut茅 onions until golden and then add spices and remaining garlic, ginger, salt and pepper. Saut茅 the onion mixture for 1 minute.
Add chicken with the marinade. Stir for 1 minute. Add tomatoes. Simmer uncovered until chicken is cooked. Stir in coriander.
Serve warm on hot buttered toast.Write your delicious cooking recipes ?
Barbecue Roasted Salmon
1/4 cup pineapple juice
2 Tbsp fresh lemon juice
4 - 6oz. salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)
Combine first 3 ingredients in a zipper plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400掳F. Remove fish from bag; discard marinade. Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon in a bowl. Rub over fish. Place in an 11x7 baking dish coated with cooking spray. Bake at 400掳F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Serves 4.
Per serving: 314 calories, 14.7g fat, 35.3g protein, 9g carbohydrates, 1g fiber, 111mg cholesterol, 1.5 mg iron, 405 mg sodium, 30 mg calcium.
BASIC APPLE PIE RECIPE
8 servings
This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.
CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9'; pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.
FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
mix 1/2 jar of apricot preserves with 8 oz bottle of russian dressing. Mix well. Pour over raw boneless chicken breasts. Bake for about 30 min or until chicken is thoroughly cooked. Serve over boiled white rice.
Servings: 8 (5 1/2 oz. each)
4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard
MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade
COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.
Drain marinade from meat. Reserve marinade up to two weeks if needed.
Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.
Transfer the steak to a cutting board and let rest for 5 minutes.
Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.Write your delicious cooking recipes ?
MASALA CHICKEN ON TOAST
Ingredients
陆 kg boneless chicken - diced
50g thick yoghurt
陆 tsp chilli powder
陆 tsp garam masala
1 tsp garlic paste
1 tsp ginger paste
2 tbsp lime juice
1 陆 tbsp oil
2 medium onions - diced
录 tsp coriander powder, 录 tsp cumin powder
录 tsp chilli powder
salt, pepper to taste
4 tomatoes - peeled, seeded, chopped
2 tbsp chopped coriander
Method
Marinate chicken in thick yoghurt, chilli powder, garam masala, half of the ginger and half of the garlic. Set aside for 1 hour.
Heat the oil. Saut茅 onions until golden and then add spices and remaining garlic, ginger, salt and pepper. Saut茅 the onion mixture for 1 minute.
Add chicken with the marinade. Stir for 1 minute. Add tomatoes. Simmer uncovered until chicken is cooked. Stir in coriander.
Serve warm on hot buttered toast.Write your delicious cooking recipes ?
Barbecue Roasted Salmon
1/4 cup pineapple juice
2 Tbsp fresh lemon juice
4 - 6oz. salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)
Combine first 3 ingredients in a zipper plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400掳F. Remove fish from bag; discard marinade. Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon in a bowl. Rub over fish. Place in an 11x7 baking dish coated with cooking spray. Bake at 400掳F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Serves 4.
Per serving: 314 calories, 14.7g fat, 35.3g protein, 9g carbohydrates, 1g fiber, 111mg cholesterol, 1.5 mg iron, 405 mg sodium, 30 mg calcium.
BASIC APPLE PIE RECIPE
8 servings
This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.
CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9'; pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.
FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
mix 1/2 jar of apricot preserves with 8 oz bottle of russian dressing. Mix well. Pour over raw boneless chicken breasts. Bake for about 30 min or until chicken is thoroughly cooked. Serve over boiled white rice.
Does anyone have any good organic cooking recipes?
trying to go more natural and being healthy . i would like it if you guys had any ideas for recipes. thanksDoes anyone have any good organic cooking recipes?
same recipes as for non-organic food.
the advantage with organic produce is that you don't have to peel some vegetables or wash them forever. I don't peel my carrots (the skin has a lot of vitamins), I don't peel potatoes, zucchini, eggplant etc etc... when it's organic you feel ok not peeling and it makes cooking faster!
otherwise it's the same recipes.
If you meant vegetarian cooking, I would recommend Vegetarian Times or any veggie recipe online!
it's very easy.
Good luck!Does anyone have any good organic cooking recipes?
take some vegetables and cook them short, make a pi nut butter sauce with a bit hot pepper in it and combine the two on your desk
organic is nothing but a way for food companies to make money. they plant the seed in your head and make you believe you need it or it is good for you. dont believe in it. eat healthy stay fit die anyway!!!!!!
same recipes as for non-organic food.
the advantage with organic produce is that you don't have to peel some vegetables or wash them forever. I don't peel my carrots (the skin has a lot of vitamins), I don't peel potatoes, zucchini, eggplant etc etc... when it's organic you feel ok not peeling and it makes cooking faster!
otherwise it's the same recipes.
If you meant vegetarian cooking, I would recommend Vegetarian Times or any veggie recipe online!
it's very easy.
Good luck!Does anyone have any good organic cooking recipes?
take some vegetables and cook them short, make a pi nut butter sauce with a bit hot pepper in it and combine the two on your desk
organic is nothing but a way for food companies to make money. they plant the seed in your head and make you believe you need it or it is good for you. dont believe in it. eat healthy stay fit die anyway!!!!!!
Does anyone have any cooking/baking recipes for using candy canes?
I have quite a few left from tree decorations and would like to use them somehow.Does anyone have any cooking/baking recipes for using candy canes?
Peppermint meringues
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
DIRECTIONS
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Peppermint Bars
1 cup white sugar
1 egg
1/4 teaspoon peppermint extract
5 drops red food coloring
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup finely crushed peppermint candy canes
1 cup semisweet chocolate chips
1/3 cup coarsely chopped peppermint candy canes
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C) and grease a 9 x 13 inch pan.
Cream butter or margarine and sugar. Beat in egg, peppermint extract and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy.
Spread evenly into greased pan. Bake for 25 minutes or until firm.
After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting. NOTE: You can substitute plain chocolate bars. You'll need 10 - 5/8 oz. bars.
Candy Cane Fudge
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring
DIRECTIONS
Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.Does anyone have any cooking/baking recipes for using candy canes?
Candy Cane Puffs
Source: Family Circle
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
8 squares (1 ounce each) white chocolate, melted
1/2 cup finely crushed candy canes
Stir together flour and salt in a medium-size bowl. Beat butter and confectioners' sugar in a large bowl until smooth and creamy. Beat in egg. Mix in peppermint extract and vanilla. Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour.
Heat oven to 375 degrees F. Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake in heated 375 degree F oven 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely.
To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on waxed paper to harden.
There are more recipes on the website I provided
Use candy canes as stirring sticks for hot beverages.
Add crushed candy canes to vanilla frosting and make cookie sandwiches with purchased cookies or graham crackers.
Add crushed candy canes to Rice Krispy treats.
Melt some purchased white almond bark and add crushed candy cane pieces. Pour onto waxed paper and chill for instant Candy Cane Bark.
Sprinkle crushed candy canes on top of iced cupakes or on top of ice cream sundaes or pancakes
Layer ice cream and hot fudge sauce with crushed candy canes and top with whipped cream for a peppermint twist treat
Candy Cane Bar Cookies
1 cup butter (2 sticks)
1 cup white granulated sugar
1 egg
1\4 teasp. Peppermint extract
1\2 teasp. Salt
2\3 cup finely crushed miniture candy canes (measure after crushing)
6 drops red food coloring
2 cups packed flour
1 cup chocolate chips (6 oz. bag)
2 cups chocolate chips (12 oz. bag)
Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.
Place the sugar in the bowl add the egg, and beat with a mixer until it鈥檚 a uniform color.
Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.
Add the 6 drops of red food coloring. Mix it in thoroughly.
Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it鈥檚 still too warm to add, wait until it鈥檚 cooler and then do it.
Add the flour in half cup increments, beating after each addition.
Stir in one cup chocolate chips by hand.
Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.
Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.
Cool completely and then cut into brownie sized squares.
Here is an article that has some ideas for using candy canes left over from Christmas.
http://www.ehow.com/how_4695038_use-left鈥?/a>
this is what I do about every year around christmas I make homemade double chocolate chip cookies and crush the candy canes put them in the batter and bake them they make really good cookies and peppermintie they are good hoped this helped.
You can crush them up and add them to vanilla or chocolate ice cream, throw them in a white or Chocolate cake mix. That's about all I have ever tried.Yagi Antenna System For World Space
Peppermint meringues
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
DIRECTIONS
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Peppermint Bars
1 cup white sugar
1 egg
1/4 teaspoon peppermint extract
5 drops red food coloring
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup finely crushed peppermint candy canes
1 cup semisweet chocolate chips
1/3 cup coarsely chopped peppermint candy canes
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C) and grease a 9 x 13 inch pan.
Cream butter or margarine and sugar. Beat in egg, peppermint extract and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy.
Spread evenly into greased pan. Bake for 25 minutes or until firm.
After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting. NOTE: You can substitute plain chocolate bars. You'll need 10 - 5/8 oz. bars.
Candy Cane Fudge
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring
DIRECTIONS
Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.Does anyone have any cooking/baking recipes for using candy canes?
Candy Cane Puffs
Source: Family Circle
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
8 squares (1 ounce each) white chocolate, melted
1/2 cup finely crushed candy canes
Stir together flour and salt in a medium-size bowl. Beat butter and confectioners' sugar in a large bowl until smooth and creamy. Beat in egg. Mix in peppermint extract and vanilla. Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour.
Heat oven to 375 degrees F. Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake in heated 375 degree F oven 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely.
To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on waxed paper to harden.
There are more recipes on the website I provided
Use candy canes as stirring sticks for hot beverages.
Add crushed candy canes to vanilla frosting and make cookie sandwiches with purchased cookies or graham crackers.
Add crushed candy canes to Rice Krispy treats.
Melt some purchased white almond bark and add crushed candy cane pieces. Pour onto waxed paper and chill for instant Candy Cane Bark.
Sprinkle crushed candy canes on top of iced cupakes or on top of ice cream sundaes or pancakes
Layer ice cream and hot fudge sauce with crushed candy canes and top with whipped cream for a peppermint twist treat
Candy Cane Bar Cookies
1 cup butter (2 sticks)
1 cup white granulated sugar
1 egg
1\4 teasp. Peppermint extract
1\2 teasp. Salt
2\3 cup finely crushed miniture candy canes (measure after crushing)
6 drops red food coloring
2 cups packed flour
1 cup chocolate chips (6 oz. bag)
2 cups chocolate chips (12 oz. bag)
Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.
Place the sugar in the bowl add the egg, and beat with a mixer until it鈥檚 a uniform color.
Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.
Add the 6 drops of red food coloring. Mix it in thoroughly.
Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it鈥檚 still too warm to add, wait until it鈥檚 cooler and then do it.
Add the flour in half cup increments, beating after each addition.
Stir in one cup chocolate chips by hand.
Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.
Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.
Cool completely and then cut into brownie sized squares.
Here is an article that has some ideas for using candy canes left over from Christmas.
http://www.ehow.com/how_4695038_use-left鈥?/a>
this is what I do about every year around christmas I make homemade double chocolate chip cookies and crush the candy canes put them in the batter and bake them they make really good cookies and peppermintie they are good hoped this helped.
You can crush them up and add them to vanilla or chocolate ice cream, throw them in a white or Chocolate cake mix. That's about all I have ever tried.
How do you find all 51 recipes in cooking mama world kitchen?
I cooked all the recipes in the practice cooking mode with mama but so far I've only unlocked 48 recipes. The game won't unlock any more recipes. I thought there were supposed to be 51??
Help!How do you find all 51 recipes in cooking mama world kitchen?
Well I Just Got Cooking Mama World Kitchen There Are 51 Recipes You Don't Go In Practice Mode Theres A Pan With Food On It, It Will Say Cook With Mama Pick A Recipe You Havent Done If You Did All Them And Got A Low Score On A Couple Try Them Again If You Got A Regular Or High Score Do It Again Becuase It Was Probally In Practice Mode!!! Hope I Helped!!! :] :)
Help!How do you find all 51 recipes in cooking mama world kitchen?
Well I Just Got Cooking Mama World Kitchen There Are 51 Recipes You Don't Go In Practice Mode Theres A Pan With Food On It, It Will Say Cook With Mama Pick A Recipe You Havent Done If You Did All Them And Got A Low Score On A Couple Try Them Again If You Got A Regular Or High Score Do It Again Becuase It Was Probally In Practice Mode!!! Hope I Helped!!! :] :)
Anyone have any recipes for cooking spaghetti in bulk?
We are having a fundraiser selling spaghetti plates. I was wondering how many pounds of noodles, how much hamburger, and how much Ragu spaghetti sauce we may need for about 100 plates. Any info or suggestions will help!!Anyone have any recipes for cooking spaghetti in bulk?
This is a great site that gives you step-by-step instructions in having a spaghetti supper for 100 people!
http://members.tripod.com/~lotsofinfo/N1鈥?/a>Anyone have any recipes for cooking spaghetti in bulk?
It may be cheaper to get a restaurant to make it for you, they will often give discounts. or go to a local place and see if they will ';sponser'; you, and give it for free.
Good luck, sounds like a lot of fun!!!!!
This is a great site that gives you step-by-step instructions in having a spaghetti supper for 100 people!
http://members.tripod.com/~lotsofinfo/N1鈥?/a>Anyone have any recipes for cooking spaghetti in bulk?
It may be cheaper to get a restaurant to make it for you, they will often give discounts. or go to a local place and see if they will ';sponser'; you, and give it for free.
Good luck, sounds like a lot of fun!!!!!
Do you know when can I find many simple recipes for cooking?
I don't like to waste on cooking too much time but I like to try new things. So, I would like to find website with many Good, Fast recipes for cooking.Do you know when can I find many simple recipes for cooking?
I also love allrecipes.com. I read all the reviews before I try a recipe, and make alterations as the reviewers suggest.
For simple recipes, however, I would try:
http://www.razzledazzlerecipes.com
http://www.kraftfoods.com/kf
Enjoy!Do you know when can I find many simple recipes for cooking?
Here's the answer to simple cooking: the Crock Pot (slow cooker). You only have to cut up stuff and throw it in, set it on low, and it will be done by the time you return home. I always test out recipes during the weekend to make sure that 12 hours on low won't burn anything. But after that I am able to make meals the night before or even setting aside 5 minutes in the morning to dump all the pre-made ingredients in will result in an easy, wonderful meal in the evening when you get home.
Most CrockPots come with recipes but there are many recipe books out there made just for the slow cooker. Try some out! Here's a helpful link:
www.Crock-Pot.com
www.cooks.com
It has a great search feature so you can type in what you have and it'll open all the recipes that you can make with that
There's also a book you can get for pretty cheap that is called 4 ingredient recipes or 5 ingredient recipes that I use all the time. Everything is 15 mins. or less of prep time and usually less than 30 cooking time. Enjoy!
allrecipes.com is good. so is cooks.com
Here are a few of my easy recipes:
Cola Chicken
4-6 boneless, skinless chicken breast halves
1 cup ketchup
1 cup cola
2 Tbsp Worcestershire sauce
Place chicken in 9x13 casserole. Sprinkle with salt and pepper. Mix ketchup, cola, and Worcestershire, pour over chicken. Cover, bake at 350 for 50 minutes.
Beef and Potato Casserole
4 medium potatoes, peeled and sliced
1 录 pounds lean ground beef, cooked, drained
1 can cream of mushroom soup
1 can condensed vegetable beef soup
陆 tsp each salt and pepper
In large bowl, combine all ingredients. Transfer to a greased 3 qt. baking dish. Bake, uncovered 1 hour and 30 minutes at 350 or until potatoes are tender.
Tater Tots and Beef
2 lbs. lean ground beef
1 can golden mushroom soup
1 cup grated cheddar cheese
1 (2 lb) pkg. frozen tater tots
Pat beef into 13 x 9 baking dish. Spread soup over beef, cover with grated cheese. Top with tater tots. Bake covered 1 hours at 350. Uncover last 15 minutes.
Easy Creamy Chicken
6-8 boneless, skinless chicken breasts
1 can cream of chicken soup
1-3oz package cream cheese
1-8oz carton sour cream
3-4 green onions, chopped
Place chicken in 9x13 dish. Sprinkle with salt, pepper, and good seasoned salt. In saucepan, combine soup, cream cheese and sour cream on low heat just until cheese melts and ingredients mix well. Pour mixture over chicken, sprinkle green onions on top. Cover, bake at 300 for 1 hour. Uncover and bake another 15 minutes. Serve over noodles or rice.
Nacho Chicken
6-8 chicken breasts (or 8-10 chicken thighs)
2 cans nacho cheese soup
戮 cup milk
3 tbsp worchestershire sauce
Place chicken in large baking pan. Sprinkle with salt, pepper, and a spicy seasoned salt. Combine soup, milk, and worchestershire sauce in saucepan until just heated through. Cover and bake at 350 for 1 hour.
Cheesy Pepper Steak
1 录 pound sirloin steak, cut in strips
Seasoned salt
1-16oz pkg. frozen bell pepper and onion strips, thawed
1-16oz pkg. cubed Mexican processed cheese
Sprinkle steak with seasoned salt. Coat large skillet with non-stick vegetable spray and cook steak strips for 10 minutes or until no longer pink. Remove steak from skillet and set aside. Stir in vegetables and 陆 cup water and simmer for 5 minutes or until all liquid cooks out. Add cheese and turn heat to low. When cheese melts, stir in steak until heated through and serve over hot cooked rice.
Tangy Spareribs
5-6 pounds spareribs
1-6oz can frozen orange juice concentrate, thawed
2 tsp Worcestershire sauce
陆 tsp garlic powder
Spicy seasoned salt
Pepper
Place spareribs in shallow baking pan, meat side down and sprinkle with salt, pepper, and seasoned salt. Roast at 375 for 30 minutes. Turn ribs, roast another 15 minutes and drain off fat. Combine orange juice, Worcestershire and garlic powder and brush mixture on ribs. Reduce heat to 300. Cover ribs, roast 2 hours or until tender and baste occasionally.
Hope this helps!
Chris
I love allrecipes.com
I find the reviews from cooks like me and you very helpful as well as the photos people post of their creations
kraftfoods.com is also good, recipes with few ingredients and ones you are likely to have on hand
Here is one of my favorite recipes website.
www.allrecipes.com
I also love allrecipes.com. I read all the reviews before I try a recipe, and make alterations as the reviewers suggest.
For simple recipes, however, I would try:
http://www.razzledazzlerecipes.com
http://www.kraftfoods.com/kf
Enjoy!Do you know when can I find many simple recipes for cooking?
Here's the answer to simple cooking: the Crock Pot (slow cooker). You only have to cut up stuff and throw it in, set it on low, and it will be done by the time you return home. I always test out recipes during the weekend to make sure that 12 hours on low won't burn anything. But after that I am able to make meals the night before or even setting aside 5 minutes in the morning to dump all the pre-made ingredients in will result in an easy, wonderful meal in the evening when you get home.
Most CrockPots come with recipes but there are many recipe books out there made just for the slow cooker. Try some out! Here's a helpful link:
www.Crock-Pot.com
www.cooks.com
It has a great search feature so you can type in what you have and it'll open all the recipes that you can make with that
There's also a book you can get for pretty cheap that is called 4 ingredient recipes or 5 ingredient recipes that I use all the time. Everything is 15 mins. or less of prep time and usually less than 30 cooking time. Enjoy!
allrecipes.com is good. so is cooks.com
Here are a few of my easy recipes:
Cola Chicken
4-6 boneless, skinless chicken breast halves
1 cup ketchup
1 cup cola
2 Tbsp Worcestershire sauce
Place chicken in 9x13 casserole. Sprinkle with salt and pepper. Mix ketchup, cola, and Worcestershire, pour over chicken. Cover, bake at 350 for 50 minutes.
Beef and Potato Casserole
4 medium potatoes, peeled and sliced
1 录 pounds lean ground beef, cooked, drained
1 can cream of mushroom soup
1 can condensed vegetable beef soup
陆 tsp each salt and pepper
In large bowl, combine all ingredients. Transfer to a greased 3 qt. baking dish. Bake, uncovered 1 hour and 30 minutes at 350 or until potatoes are tender.
Tater Tots and Beef
2 lbs. lean ground beef
1 can golden mushroom soup
1 cup grated cheddar cheese
1 (2 lb) pkg. frozen tater tots
Pat beef into 13 x 9 baking dish. Spread soup over beef, cover with grated cheese. Top with tater tots. Bake covered 1 hours at 350. Uncover last 15 minutes.
Easy Creamy Chicken
6-8 boneless, skinless chicken breasts
1 can cream of chicken soup
1-3oz package cream cheese
1-8oz carton sour cream
3-4 green onions, chopped
Place chicken in 9x13 dish. Sprinkle with salt, pepper, and good seasoned salt. In saucepan, combine soup, cream cheese and sour cream on low heat just until cheese melts and ingredients mix well. Pour mixture over chicken, sprinkle green onions on top. Cover, bake at 300 for 1 hour. Uncover and bake another 15 minutes. Serve over noodles or rice.
Nacho Chicken
6-8 chicken breasts (or 8-10 chicken thighs)
2 cans nacho cheese soup
戮 cup milk
3 tbsp worchestershire sauce
Place chicken in large baking pan. Sprinkle with salt, pepper, and a spicy seasoned salt. Combine soup, milk, and worchestershire sauce in saucepan until just heated through. Cover and bake at 350 for 1 hour.
Cheesy Pepper Steak
1 录 pound sirloin steak, cut in strips
Seasoned salt
1-16oz pkg. frozen bell pepper and onion strips, thawed
1-16oz pkg. cubed Mexican processed cheese
Sprinkle steak with seasoned salt. Coat large skillet with non-stick vegetable spray and cook steak strips for 10 minutes or until no longer pink. Remove steak from skillet and set aside. Stir in vegetables and 陆 cup water and simmer for 5 minutes or until all liquid cooks out. Add cheese and turn heat to low. When cheese melts, stir in steak until heated through and serve over hot cooked rice.
Tangy Spareribs
5-6 pounds spareribs
1-6oz can frozen orange juice concentrate, thawed
2 tsp Worcestershire sauce
陆 tsp garlic powder
Spicy seasoned salt
Pepper
Place spareribs in shallow baking pan, meat side down and sprinkle with salt, pepper, and seasoned salt. Roast at 375 for 30 minutes. Turn ribs, roast another 15 minutes and drain off fat. Combine orange juice, Worcestershire and garlic powder and brush mixture on ribs. Reduce heat to 300. Cover ribs, roast 2 hours or until tender and baste occasionally.
Hope this helps!
Chris
I love allrecipes.com
I find the reviews from cooks like me and you very helpful as well as the photos people post of their creations
kraftfoods.com is also good, recipes with few ingredients and ones you are likely to have on hand
Here is one of my favorite recipes website.
www.allrecipes.com
Does anyone have any good recipes for cooking in the microwave?
I live in the dorms at a local college and have no stove/oven to cook in, so I am constantly missing out on real food. If anyone has any helpful and good resipes for cooking in the microwave or any other method they have created please help!!Does anyone have any good recipes for cooking in the microwave?
This is a very hearty soup and needs only garlic bread, and perhaps a salad, to complete
the meal.
1/3 cup chopped red or green bell peppers
1/4 cup chopped onions
1 pkg. (8 oz.) light cream cheese, cubed
1 cup skim milk
1 teaspoon chicken bouillon granules
1 cup very hot water
1 can (8 oz.) cream-style corn
1/2 teaspoon salt
1/8 teaspoon black pepper
Place pepper and onion in microwave casserole. Cover and cook for 1-2 minutes on High power (100%) until vegetables soften. Add cream cheese and milk. Heat on Medium-high power (70%) for 3-6 minutes, stirring once or twice, until cheese is melted and mixture is smooth. Dissolve bouillon granules in hot water. Stir into cream cheese mixture. Add remaining ingredients and continue to heat on Medium-high power (70%), stirring occasionally, for 5-10 minutes or until soup is very hot.Does anyone have any good recipes for cooking in the microwave?
Check out the link - there's recipes for brownies, curry and even eggs benedict. http://www.foodnetwork.com/food/show_hs/鈥?/a>
they have special cookbooks just for microwave cooking....go to the bookstore and look for one, or maybe try googling ';microwave recipes'; and see if anything comes up
I'm a college student too. I love to cook, but I also know that it's difficult to make full meals, chopping up veggies and measuring lots of ingredients. Some things that I like to do: I got a microwave rice cooker for Christmas from Pampered Chef (I'm sure there are cheaper brands) that works well for cooking steaming rice or vegetables. PastaRoni has microwave instructions. Our cafeteria sells hard-boiled eggs and those can be made into egg salad or deviled eggs.
ITALIAN STYLE CHICKEN BREASTS
2 eggs, slightly beaten
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic powder
Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart casserole, loosely covered with wax paper, for 5 minutes. Turn over and cover with sauce. To make the sauce, combine the tomato sauce, Italian seasoning and garlic powder. Put over top of chicken; cover loosely and cook 4 minutes. Place slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let stand 3 to 4 minutes, covered.
Enjoy!
Hello Dear,
May be you can look at http://anylee-anylee.blogspot.com
my friend tell me, they find some good receip of many item food at that blog...
please always feel free to contact them for any receipy you need or you want...
have a nice try... %26amp; ... good luck ...
See U...
Cheers...
yes, rice! take 1 cup of rice and 2 and half cups of water and pop it in the microwave for 20 minutes! Voila! Instant rice!
This is a very hearty soup and needs only garlic bread, and perhaps a salad, to complete
the meal.
1/3 cup chopped red or green bell peppers
1/4 cup chopped onions
1 pkg. (8 oz.) light cream cheese, cubed
1 cup skim milk
1 teaspoon chicken bouillon granules
1 cup very hot water
1 can (8 oz.) cream-style corn
1/2 teaspoon salt
1/8 teaspoon black pepper
Place pepper and onion in microwave casserole. Cover and cook for 1-2 minutes on High power (100%) until vegetables soften. Add cream cheese and milk. Heat on Medium-high power (70%) for 3-6 minutes, stirring once or twice, until cheese is melted and mixture is smooth. Dissolve bouillon granules in hot water. Stir into cream cheese mixture. Add remaining ingredients and continue to heat on Medium-high power (70%), stirring occasionally, for 5-10 minutes or until soup is very hot.Does anyone have any good recipes for cooking in the microwave?
Check out the link - there's recipes for brownies, curry and even eggs benedict. http://www.foodnetwork.com/food/show_hs/鈥?/a>
they have special cookbooks just for microwave cooking....go to the bookstore and look for one, or maybe try googling ';microwave recipes'; and see if anything comes up
I'm a college student too. I love to cook, but I also know that it's difficult to make full meals, chopping up veggies and measuring lots of ingredients. Some things that I like to do: I got a microwave rice cooker for Christmas from Pampered Chef (I'm sure there are cheaper brands) that works well for cooking steaming rice or vegetables. PastaRoni has microwave instructions. Our cafeteria sells hard-boiled eggs and those can be made into egg salad or deviled eggs.
ITALIAN STYLE CHICKEN BREASTS
2 eggs, slightly beaten
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic powder
Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart casserole, loosely covered with wax paper, for 5 minutes. Turn over and cover with sauce. To make the sauce, combine the tomato sauce, Italian seasoning and garlic powder. Put over top of chicken; cover loosely and cook 4 minutes. Place slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let stand 3 to 4 minutes, covered.
Enjoy!
Hello Dear,
May be you can look at http://anylee-anylee.blogspot.com
my friend tell me, they find some good receip of many item food at that blog...
please always feel free to contact them for any receipy you need or you want...
have a nice try... %26amp; ... good luck ...
See U...
Cheers...
yes, rice! take 1 cup of rice and 2 and half cups of water and pop it in the microwave for 20 minutes! Voila! Instant rice!
Any good recipes for cooking dal?
I am looking for Pakistani/Indian recipes and want to cook Dal in the slow cooker, advice on spices also?Need IndianPakistani recipes, with good choices for spices, in slow cooker: which veggies/spices etc?Any good recipes for cooking dal?
sorry...but i havnt any recipes for dal...but here are some other recipes you might like to try.....
Makhni Chicken Curry Slow Cooker (Crock Pot) Recipe
1. Ghee or Cooking oil: 录 Cup
2. Skinless boneless chicken breast: 2 pounds
The chicken should be cut into 16 to 24 equal size pieces.
3. Finely chopped Onion almost pureed: 陆 Cup
4. Salt: 陆 teaspoon
5. Ground Cayenne (Lal Mirch): 录 teaspoon
3. Minced Garlic: 1 Tablespoon
4. Ginger Chopped: 1 Inch
5. Curry Powder: 2 teaspoons
6. Dahi Yogurt: 2 Tablespoons
7. Chopped tomatoes: 1 Cup
8. Butter (unsalted): 2 Tablespoons
9. Water: 录 Cup
10. Garam Masala: 1 teaspoon
11. Bay leaves: 2
12. Paprika (Degi Mirch): 陆 teaspoon
13. Heavy whipping cream: 1 Cup
1. Heat oil in a heavy bottom pan.
2. Fry chicken pieces till opaque white to light brown. Remove with slotted spoon and put in the crock pot.
3. Add Onions, salt and cayenne to hot oil in the pan. Saut茅 till onions are translucent and the edges start to turn brown.
4. Add garlic and ginger. Saut茅 another 2 minutes.
5. Add curry powder, saut茅 30 second.
6. Add Dahi Yogurt, saut茅 till almost all the moisture from the yogurt is consumed.
7. Add Tomatoes and butter. Heat till almost bubbly. Transfer to crock pot.
8. Rinse out the pan with water and add water to the crock pot. At this point we are done with the pan.
9. Add remaining ingredients. Stir. Cover the crock pot set at high. Cook for 40 minutes.
10. Turn down cooker to low, cook for additional 5 to six hours. You may cook at high and save about two hours.
Lamb Curry Slow Cooker (Crock pot) Recipe
1. Cooking oil: 陆 Cup
2. Cubed Meat (1'; cubes): 2 Pounds (can use beef)
3. Chopped Onions (Preferably ground): 2 Cup
4. Salt: 戮 teaspoon
5. Ground Lal Mirch (Cayenne Pepper): 1 teaspoon
6. Minced Garlic: 2 Tablespoon
7. Finely Chopped peeled fresh ginger (1';): 1 Tablespoon
8. Chopped Hari Mirch (Serrano): 2
Remove seeds and white membrane to reduce heat.
9. Curry powder : 2陆 Tablespoons
10. Chopped tomatoes: 1陆 Cup
11. Water: 1 Cup
12. Bay Leaf: 2
13. Degi Mirch (Paprika): 2 teaspoon
14. Garam Masala : 2 teaspoons
1. Heat oil in heavy bottom pan. Brown meat. Remove with slotted spoon and transfer to the slow cooker.
2. Add onions, salt and cayenne pepper. Saut茅 about 5 minutes till the onions are translucent and the edges start to turn brown.
3. Add garlic, ginger, and Serrano. Saut茅 about 2 minutes.
4. Add Curry powder. Saut茅 about 30 seconds.
5. Add tomatoes and water. Heat till it is bubbly. Transfer the contents to the slow cooker. This heating process will give a head start for your slow cooker.
6. Add Bay leaf, Paprika, and Garam Masala to the crock pot. Cover. Turn on high.
7. Cook for 40 minutes. Stir. Turn to low. Cook for six to eight hours.
Kheer Rice Pudding Slow Cooker (Crock Pot) Recipe from cooked rice
1. Milk: 1陆 Cups
2. Cooked Rice: 2陆 cups.
3. Salt: 1/8 teaspoon
4. Sugar: 戮 Cup
5. Unsalted Butter: 陆 Stick (1/8 Pound)
6. Slivered Blanched Almonds (optional): 录 Cup
7. Yellow raisins (optional): 录 Cup
8. Cardamom powder: 录 teaspoon
9. Nutmeg powder: 录 teaspoon
1. Put all the ingredients in the slow cooker. Cover and set 'High'. Cook for one to two hours, stirring every half an hour.
2. Longer you will cook, thicker will be the pudding.
3. Turn off. Let it cool and refrigerate. Serve chilled.Any good recipes for cooking dal?
Most dal recipes are prepared quite simply. The basic recipe for dal begins with combining the following ingredients in a deep pot:
* 1 cup dal of any variety
* 2-3 cups water
* 录 tsp turmeric
Bring to a boil, cook over medium heat until soft, and then add salt to taste. Masoor and mung varieties cook quickly, in 25-30 minutes, while other varieties may take an hour or more. In some recipes, ginger, tamarind, unripe mango, or other ingredients are added while cooking the daal, often to impart a sour flavor.
When ready to serve, a tadka or baghaar is prepared to flavor the dish. Heat 2 tbsp oil or ghee in a small frying pan, and add a selection of spices and flavorings. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include:
* 1 tsp cumin seed
* 1/4 tsp chili powder
* 1 small onion, sliced thinly
and
* 1/2 tsp black mustard seed
* 2 cloves garlic, minced
Both of these combinations go well with masoor dal. Other common tadka ingredients include asafoetida, fresh or dried chili pods, cilantro and garam masala. Add the raw spices first, fry for a few seconds in the hot oil, and then add the remaining ingredients. The garlic need only fry for a minute or two, but the onion should be fried for 10 minutes or until browned. Add the spice-infused oil to the cooked dal and serve with bread or over Basmati rice.
select any of the dals, like tur, moong, massor, or mix them prportionately, by adding some chana dal also.
for best results, soak the dals in cold water, for 20 minutes, wash and drain, put in the slow cooker, 4 whistles on medium fire, are enough.
assemble, onions, garlic, ginger, green chiilies, tomatoes, white gourd, baby potatoes, coriander, bay leaves.
in masalas, red chilli powder, turmeric powder, cumin seeds, black mustard seeds, hing, salt, a little pulp of tamarind, small ball of yellow jaggery.
after the dal is cooked, heat refined oil, 2 table spoons, in a deep pan, put mustard, cumin, and asphoetida, i.e. hing, in that order, let the seeds crackle, but not burn, add kadhi patta, pour dal, stir, add masalas, pulp of tamarin and gud.
bring to a boil in 5 minutes, since the dal is already cooked, and serve steaming hot , with rice, or rotis,
garnish with chopped coriander leaves, and some grated fresh coconut, if you like.
have curds also with rice, the combination is simply marvellous !
Potato-and-Cauliflower Dal with Spicy Shallots
This simple curry, made with yellow split peas, is both hearty and tasty. Stir in the Spicy Shallots so their flavor will disperse throughout.
Makes 6 to 8 servings
Ingredients:
1 cup/250 ml yellow split peas (chana dal)
2 tablespoons/25 ml clarified butter or vegetable oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
4 cloves garlic, minced
1 tablespoon/15 ml minced gingerroot
1 teaspoon/5 ml curry powder
1 teaspoon/5 ml salt
1/2 teaspoon/2 ml cracked black peppercorns
1/4 teaspoon/1 ml ground nutmeg
3 cups/750 ml vegetable stock or water
3 potatoes, peeled and cut into 1/2-inch (1 cm) cubes
1 small cauliflower, cut into florets, or 4 cups (1 L) frozen cauliflower florets
Spicy Shallots:
2 tablespoons/25 ml clarified butter or vegetable oil
2 long French shallots, thinly sliced, or 8 green onions, white part only, thinly sliced
1/4 to 1/2 teaspoon/1 to 2 ml finely chopped chili pepper
1 tablespoon/15 ml finely chopped cilantro
2 tablespoons/25 ml balsamic vinegar or lemon juice
Preparation:
Soak peas in 6 cups (1.5 L) water overnight or for 4 hours at room temperature. Drain and rinse and set aside.
In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, gingerroot, curry powder, salt, peppercorns and nutmeg and cook, stirring, for 1 minute. Add vegetable stock or water and bring to a boil. Place potatoes, cauliflower and soaked peas in slow cooker stoneware. Pour onion mixture over and stir well. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until vegetables are tender.
Spicy Shallots: In a skillet, heat clarified butter or oil over medium-high heat. Add shallots and cook, stirring, until crisp. Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar or lemon juice. Transfer to a small bowl. Ladle dal into individual bowls, top with Spicy Shallots and stir well.
Make ahead:
This dish can be assembled the night before it is cooked but without adding the shallots. Complete Steps 1 and 2 and refrigerate overnight. The next day, continue cooking as directed in Step 3. Alternately, the dal may be cooked overnight and refrigerated until you're ready to serve. In a Dutch oven, bring to a boil and simmer for 5 to 10 minutes before serving.Yagi Antenna System For World Space
sorry...but i havnt any recipes for dal...but here are some other recipes you might like to try.....
Makhni Chicken Curry Slow Cooker (Crock Pot) Recipe
1. Ghee or Cooking oil: 录 Cup
2. Skinless boneless chicken breast: 2 pounds
The chicken should be cut into 16 to 24 equal size pieces.
3. Finely chopped Onion almost pureed: 陆 Cup
4. Salt: 陆 teaspoon
5. Ground Cayenne (Lal Mirch): 录 teaspoon
3. Minced Garlic: 1 Tablespoon
4. Ginger Chopped: 1 Inch
5. Curry Powder: 2 teaspoons
6. Dahi Yogurt: 2 Tablespoons
7. Chopped tomatoes: 1 Cup
8. Butter (unsalted): 2 Tablespoons
9. Water: 录 Cup
10. Garam Masala: 1 teaspoon
11. Bay leaves: 2
12. Paprika (Degi Mirch): 陆 teaspoon
13. Heavy whipping cream: 1 Cup
1. Heat oil in a heavy bottom pan.
2. Fry chicken pieces till opaque white to light brown. Remove with slotted spoon and put in the crock pot.
3. Add Onions, salt and cayenne to hot oil in the pan. Saut茅 till onions are translucent and the edges start to turn brown.
4. Add garlic and ginger. Saut茅 another 2 minutes.
5. Add curry powder, saut茅 30 second.
6. Add Dahi Yogurt, saut茅 till almost all the moisture from the yogurt is consumed.
7. Add Tomatoes and butter. Heat till almost bubbly. Transfer to crock pot.
8. Rinse out the pan with water and add water to the crock pot. At this point we are done with the pan.
9. Add remaining ingredients. Stir. Cover the crock pot set at high. Cook for 40 minutes.
10. Turn down cooker to low, cook for additional 5 to six hours. You may cook at high and save about two hours.
Lamb Curry Slow Cooker (Crock pot) Recipe
1. Cooking oil: 陆 Cup
2. Cubed Meat (1'; cubes): 2 Pounds (can use beef)
3. Chopped Onions (Preferably ground): 2 Cup
4. Salt: 戮 teaspoon
5. Ground Lal Mirch (Cayenne Pepper): 1 teaspoon
6. Minced Garlic: 2 Tablespoon
7. Finely Chopped peeled fresh ginger (1';): 1 Tablespoon
8. Chopped Hari Mirch (Serrano): 2
Remove seeds and white membrane to reduce heat.
9. Curry powder : 2陆 Tablespoons
10. Chopped tomatoes: 1陆 Cup
11. Water: 1 Cup
12. Bay Leaf: 2
13. Degi Mirch (Paprika): 2 teaspoon
14. Garam Masala : 2 teaspoons
1. Heat oil in heavy bottom pan. Brown meat. Remove with slotted spoon and transfer to the slow cooker.
2. Add onions, salt and cayenne pepper. Saut茅 about 5 minutes till the onions are translucent and the edges start to turn brown.
3. Add garlic, ginger, and Serrano. Saut茅 about 2 minutes.
4. Add Curry powder. Saut茅 about 30 seconds.
5. Add tomatoes and water. Heat till it is bubbly. Transfer the contents to the slow cooker. This heating process will give a head start for your slow cooker.
6. Add Bay leaf, Paprika, and Garam Masala to the crock pot. Cover. Turn on high.
7. Cook for 40 minutes. Stir. Turn to low. Cook for six to eight hours.
Kheer Rice Pudding Slow Cooker (Crock Pot) Recipe from cooked rice
1. Milk: 1陆 Cups
2. Cooked Rice: 2陆 cups.
3. Salt: 1/8 teaspoon
4. Sugar: 戮 Cup
5. Unsalted Butter: 陆 Stick (1/8 Pound)
6. Slivered Blanched Almonds (optional): 录 Cup
7. Yellow raisins (optional): 录 Cup
8. Cardamom powder: 录 teaspoon
9. Nutmeg powder: 录 teaspoon
1. Put all the ingredients in the slow cooker. Cover and set 'High'. Cook for one to two hours, stirring every half an hour.
2. Longer you will cook, thicker will be the pudding.
3. Turn off. Let it cool and refrigerate. Serve chilled.Any good recipes for cooking dal?
Most dal recipes are prepared quite simply. The basic recipe for dal begins with combining the following ingredients in a deep pot:
* 1 cup dal of any variety
* 2-3 cups water
* 录 tsp turmeric
Bring to a boil, cook over medium heat until soft, and then add salt to taste. Masoor and mung varieties cook quickly, in 25-30 minutes, while other varieties may take an hour or more. In some recipes, ginger, tamarind, unripe mango, or other ingredients are added while cooking the daal, often to impart a sour flavor.
When ready to serve, a tadka or baghaar is prepared to flavor the dish. Heat 2 tbsp oil or ghee in a small frying pan, and add a selection of spices and flavorings. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include:
* 1 tsp cumin seed
* 1/4 tsp chili powder
* 1 small onion, sliced thinly
and
* 1/2 tsp black mustard seed
* 2 cloves garlic, minced
Both of these combinations go well with masoor dal. Other common tadka ingredients include asafoetida, fresh or dried chili pods, cilantro and garam masala. Add the raw spices first, fry for a few seconds in the hot oil, and then add the remaining ingredients. The garlic need only fry for a minute or two, but the onion should be fried for 10 minutes or until browned. Add the spice-infused oil to the cooked dal and serve with bread or over Basmati rice.
select any of the dals, like tur, moong, massor, or mix them prportionately, by adding some chana dal also.
for best results, soak the dals in cold water, for 20 minutes, wash and drain, put in the slow cooker, 4 whistles on medium fire, are enough.
assemble, onions, garlic, ginger, green chiilies, tomatoes, white gourd, baby potatoes, coriander, bay leaves.
in masalas, red chilli powder, turmeric powder, cumin seeds, black mustard seeds, hing, salt, a little pulp of tamarind, small ball of yellow jaggery.
after the dal is cooked, heat refined oil, 2 table spoons, in a deep pan, put mustard, cumin, and asphoetida, i.e. hing, in that order, let the seeds crackle, but not burn, add kadhi patta, pour dal, stir, add masalas, pulp of tamarin and gud.
bring to a boil in 5 minutes, since the dal is already cooked, and serve steaming hot , with rice, or rotis,
garnish with chopped coriander leaves, and some grated fresh coconut, if you like.
have curds also with rice, the combination is simply marvellous !
Potato-and-Cauliflower Dal with Spicy Shallots
This simple curry, made with yellow split peas, is both hearty and tasty. Stir in the Spicy Shallots so their flavor will disperse throughout.
Makes 6 to 8 servings
Ingredients:
1 cup/250 ml yellow split peas (chana dal)
2 tablespoons/25 ml clarified butter or vegetable oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
4 cloves garlic, minced
1 tablespoon/15 ml minced gingerroot
1 teaspoon/5 ml curry powder
1 teaspoon/5 ml salt
1/2 teaspoon/2 ml cracked black peppercorns
1/4 teaspoon/1 ml ground nutmeg
3 cups/750 ml vegetable stock or water
3 potatoes, peeled and cut into 1/2-inch (1 cm) cubes
1 small cauliflower, cut into florets, or 4 cups (1 L) frozen cauliflower florets
Spicy Shallots:
2 tablespoons/25 ml clarified butter or vegetable oil
2 long French shallots, thinly sliced, or 8 green onions, white part only, thinly sliced
1/4 to 1/2 teaspoon/1 to 2 ml finely chopped chili pepper
1 tablespoon/15 ml finely chopped cilantro
2 tablespoons/25 ml balsamic vinegar or lemon juice
Preparation:
Soak peas in 6 cups (1.5 L) water overnight or for 4 hours at room temperature. Drain and rinse and set aside.
In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, gingerroot, curry powder, salt, peppercorns and nutmeg and cook, stirring, for 1 minute. Add vegetable stock or water and bring to a boil. Place potatoes, cauliflower and soaked peas in slow cooker stoneware. Pour onion mixture over and stir well. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until vegetables are tender.
Spicy Shallots: In a skillet, heat clarified butter or oil over medium-high heat. Add shallots and cook, stirring, until crisp. Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar or lemon juice. Transfer to a small bowl. Ladle dal into individual bowls, top with Spicy Shallots and stir well.
Make ahead:
This dish can be assembled the night before it is cooked but without adding the shallots. Complete Steps 1 and 2 and refrigerate overnight. The next day, continue cooking as directed in Step 3. Alternately, the dal may be cooked overnight and refrigerated until you're ready to serve. In a Dutch oven, bring to a boil and simmer for 5 to 10 minutes before serving.
Does anyone have any good recipes for cooking potato gnocchi?
I have never cooked gnocchi before, I was thinking of making a tomato sauce to pour over it but it sounds a bit boring.
Does anyone have any better ideas?
Thank youDoes anyone have any good recipes for cooking potato gnocchi?
I know they can sound boring but that's the way Italians cook them!! When I went to Milan I ate them in a restaurant and they just had tomato sauce and Parmesan cheese in powder. I would suggest you to make them a bit more tasteful by boiling the gnocchi and then in another pan pour a bit of olive oil, cut a little bit of garlic in tiny bits, fry the garlic in the pan till it is getting a bit brown, then add the gnocchi, the tomato sauce, oregano spice ( great for pasta) and then the Parmesan cheese...and ready to eat!!! simply lovely!! I hope you like it!Does anyone have any good recipes for cooking potato gnocchi?
boil it. top with speghetti sauce or better yet try garlic buttter with some minced onion mmmmmm......
Ingredients
For the gnocchi:
1 potato, peeled and cubed
30g/1oz plain flour
salt and freshly ground black pepper
For the sauce:
150ml/录 pint cream
陆 lemon, juice only
85g/3oz ricotta
30g/1oz fresh chervil, chopped
Method
1. Bring some water to the boil in two medium saucepans.
2. Preheat a small saucepan.
3. Place the potato in one of the saucepans. Boil until soft.
4. Drain the potato and mash by pushing it through a potato ricer.
5. Mix the resulting mash with the flour. Season then roll the mixture into the shape of a sausage.
6. Cut the potato sausage into 2.5cm/1in rounds.
7. Drop the rounds into the second pan of water. When the rounds rise to the surface, remove from the water and place in a serving bowl.
8. Heat the cream in the small saucepan.
9. Add the lemon juice. Turn up the heat to reduce and thicken the sauce.
10. Add the ricotta and chervil and heat through for 2 minutes.
11. Pour the sauce over the gnocchi and serve.
Does anyone have any better ideas?
Thank youDoes anyone have any good recipes for cooking potato gnocchi?
I know they can sound boring but that's the way Italians cook them!! When I went to Milan I ate them in a restaurant and they just had tomato sauce and Parmesan cheese in powder. I would suggest you to make them a bit more tasteful by boiling the gnocchi and then in another pan pour a bit of olive oil, cut a little bit of garlic in tiny bits, fry the garlic in the pan till it is getting a bit brown, then add the gnocchi, the tomato sauce, oregano spice ( great for pasta) and then the Parmesan cheese...and ready to eat!!! simply lovely!! I hope you like it!Does anyone have any good recipes for cooking potato gnocchi?
boil it. top with speghetti sauce or better yet try garlic buttter with some minced onion mmmmmm......
Ingredients
For the gnocchi:
1 potato, peeled and cubed
30g/1oz plain flour
salt and freshly ground black pepper
For the sauce:
150ml/录 pint cream
陆 lemon, juice only
85g/3oz ricotta
30g/1oz fresh chervil, chopped
Method
1. Bring some water to the boil in two medium saucepans.
2. Preheat a small saucepan.
3. Place the potato in one of the saucepans. Boil until soft.
4. Drain the potato and mash by pushing it through a potato ricer.
5. Mix the resulting mash with the flour. Season then roll the mixture into the shape of a sausage.
6. Cut the potato sausage into 2.5cm/1in rounds.
7. Drop the rounds into the second pan of water. When the rounds rise to the surface, remove from the water and place in a serving bowl.
8. Heat the cream in the small saucepan.
9. Add the lemon juice. Turn up the heat to reduce and thicken the sauce.
10. Add the ricotta and chervil and heat through for 2 minutes.
11. Pour the sauce over the gnocchi and serve.
Does anyone know any cooking recipes?
they need to be simple and healthy cause i am just now starting this and i am an athlete but no out of the box stuff i mean actual recipes so please help me outDoes anyone know any cooking recipes?
Hey! check out allrecipes.com and foodtv.com and focus in on their healthy living sections!
I love eating healthy! You feel SO good because of it! Best of luck!Does anyone know any cooking recipes?
The internet knows all,check it out.
My brother is chap of racquetball and he eats every thing including meat that is made from soy beans ,,,,and lots of brown rice and veggies Good Luck
For a good snack try some rice veges and fish or chicken. Make a heap and freeze it into snack or meal sized portions.
Make it as plain as possible so you can add any of your favourite additives so they will not be all the same.
There are so many easy sauces and things to add it is simple.
Tandoori chicken.ive got a best answer 3 timesfor this.
Tandoori Chicken
Serves 4
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken
epicurious.com has some great healthy recipes.
there's some really simple and healthy recipes at www.fatresistancediet.com. since you're an athelete, you might like the fresh food and it helps you maintain your weight. they have a free newsletter they send out with lots of simple and good recipes by Jonathan Galland, a health writer who wrote the recipes for the book. they aren't very hard to make, things like strawberry smoothies, fruit kebabs, and other good stuff. definitely check it out. hope this helps! here's one of my favorite recipes.
Fruit Kebabs With Pomegranate Glaze - Recipe
Adapted from The Fat Resistance Diet, by Leo Galland, M.D. (Broadway Books, 2005).
INGREDIENTS
Juice of 1/2 lemon
2 tablespoons unsweetened pomegranate juice
1 banana, thickly sliced
6 strawberries
6 pineapple chunks
1. Preheat the oven to 350F. Combine the lemon juice and pomegranate juice in a bowl large enough to hold the fruit. Add the banana, strawberries, and pineapple and coat well with the mixture.
2. Thread the fruit onto skewers, set the skewers on a nonstick baking pan, and bake for 7 to 8 minutes, until the fruit is bubbly.
food tv is best
Go and search on internet.
Breakfast:
Smoothie: Orange Juice, Hanful of frozen fruit, and yogurt (optional)
Or
Bran cereal, milk, orange juice, yogurt
Lunch: Turkey and Cheese on Whole wheat bread, apple , carrots, clery, water
Dinnery: Boneless chicken, lemon juice, olive oil, salt, pepper. Take a pan and spray non stick spray or oil. Cook on both sides for about 5 minutes! Microwave some frozen veggies or some salad. Pasta or rice (new product called Uncle ben's ready rice you can microwave rice and its done in about 3 mins!!!).
Dessert: Fruit, Nonfat Pudding, Sugarless Jello, Yogurt, Caramel Ricecakes
Here ya go. All kinds of great meals and healthy.
http://food.yahoo.com/everyday/dinner/healthy-meals;_ylt=AhP0VhgGY3t8CtcEdrgZZxmCZuY5?tp=recipe
( A Trinidadian recipe thats one pot) serve with a green salad, cole slaw or potato salad.
Pelau
INGREDIENTS:
3 tablespoons vegetable oil
3/4 cup sugar (white or brown)
1 chicken, cut up (about 2½ to 3 pounds), or substitute goat meat or beef
1 onion, chopped
1 clove garlic, minced
1½ cup pigeon peas, soaked overnight, or substitute black-eyed peas
2 cups rice (do not use instant rice)
3 cups water
1 cup Coconut Milk
2 cups cubed fresh squash
2 carrots, chopped
¼ cup chopped parsley
1 teaspoon dried thyme
1 bunch scallions or green onion, chopped including the greens
¼ cup ketchup
3 tablespoons butter
METHOD / DIRECTIONS:
Heat the oil in a heavy pot or skillet. With the heat on high, add the sugar and let it caramelize until it is almost burned, stirring constantly. Add the chicken (or meat) and stir until all the pieces are covered with the sugar. Reduce the heat to medium, add the onion and garlic and cook, stirring constantly for 1 minute.
Drain the pigeon peas and add them to the pot along with the rice, water, and coconut milk. Reduce the heat and simmer, covered, for 30 minutes.
Add the remaining ingredients, stir until well mixed, cover and cook until the vegetables are tender, about 20 to 30 minutes. The pelau should be moist at the end of the cooking time.
here are some recipes from kraft food they ahve the healthy living section with some easy meals and diet plans check it out ,im trying to do better i was sick for a while and ave been trying to find new ways to eat so i have tryed a few recipes ,its been good ,,good luck
Hey! check out allrecipes.com and foodtv.com and focus in on their healthy living sections!
I love eating healthy! You feel SO good because of it! Best of luck!Does anyone know any cooking recipes?
The internet knows all,check it out.
My brother is chap of racquetball and he eats every thing including meat that is made from soy beans ,,,,and lots of brown rice and veggies Good Luck
For a good snack try some rice veges and fish or chicken. Make a heap and freeze it into snack or meal sized portions.
Make it as plain as possible so you can add any of your favourite additives so they will not be all the same.
There are so many easy sauces and things to add it is simple.
Tandoori chicken.ive got a best answer 3 timesfor this.
Tandoori Chicken
Serves 4
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken
epicurious.com has some great healthy recipes.
there's some really simple and healthy recipes at www.fatresistancediet.com. since you're an athelete, you might like the fresh food and it helps you maintain your weight. they have a free newsletter they send out with lots of simple and good recipes by Jonathan Galland, a health writer who wrote the recipes for the book. they aren't very hard to make, things like strawberry smoothies, fruit kebabs, and other good stuff. definitely check it out. hope this helps! here's one of my favorite recipes.
Fruit Kebabs With Pomegranate Glaze - Recipe
Adapted from The Fat Resistance Diet, by Leo Galland, M.D. (Broadway Books, 2005).
INGREDIENTS
Juice of 1/2 lemon
2 tablespoons unsweetened pomegranate juice
1 banana, thickly sliced
6 strawberries
6 pineapple chunks
1. Preheat the oven to 350F. Combine the lemon juice and pomegranate juice in a bowl large enough to hold the fruit. Add the banana, strawberries, and pineapple and coat well with the mixture.
2. Thread the fruit onto skewers, set the skewers on a nonstick baking pan, and bake for 7 to 8 minutes, until the fruit is bubbly.
food tv is best
Go and search on internet.
Breakfast:
Smoothie: Orange Juice, Hanful of frozen fruit, and yogurt (optional)
Or
Bran cereal, milk, orange juice, yogurt
Lunch: Turkey and Cheese on Whole wheat bread, apple , carrots, clery, water
Dinnery: Boneless chicken, lemon juice, olive oil, salt, pepper. Take a pan and spray non stick spray or oil. Cook on both sides for about 5 minutes! Microwave some frozen veggies or some salad. Pasta or rice (new product called Uncle ben's ready rice you can microwave rice and its done in about 3 mins!!!).
Dessert: Fruit, Nonfat Pudding, Sugarless Jello, Yogurt, Caramel Ricecakes
Here ya go. All kinds of great meals and healthy.
http://food.yahoo.com/everyday/dinner/healthy-meals;_ylt=AhP0VhgGY3t8CtcEdrgZZxmCZuY5?tp=recipe
( A Trinidadian recipe thats one pot) serve with a green salad, cole slaw or potato salad.
Pelau
INGREDIENTS:
3 tablespoons vegetable oil
3/4 cup sugar (white or brown)
1 chicken, cut up (about 2½ to 3 pounds), or substitute goat meat or beef
1 onion, chopped
1 clove garlic, minced
1½ cup pigeon peas, soaked overnight, or substitute black-eyed peas
2 cups rice (do not use instant rice)
3 cups water
1 cup Coconut Milk
2 cups cubed fresh squash
2 carrots, chopped
¼ cup chopped parsley
1 teaspoon dried thyme
1 bunch scallions or green onion, chopped including the greens
¼ cup ketchup
3 tablespoons butter
METHOD / DIRECTIONS:
Heat the oil in a heavy pot or skillet. With the heat on high, add the sugar and let it caramelize until it is almost burned, stirring constantly. Add the chicken (or meat) and stir until all the pieces are covered with the sugar. Reduce the heat to medium, add the onion and garlic and cook, stirring constantly for 1 minute.
Drain the pigeon peas and add them to the pot along with the rice, water, and coconut milk. Reduce the heat and simmer, covered, for 30 minutes.
Add the remaining ingredients, stir until well mixed, cover and cook until the vegetables are tender, about 20 to 30 minutes. The pelau should be moist at the end of the cooking time.
here are some recipes from kraft food they ahve the healthy living section with some easy meals and diet plans check it out ,im trying to do better i was sick for a while and ave been trying to find new ways to eat so i have tryed a few recipes ,its been good ,,good luck
Left over recipes...cooking on a budget?
I need to budget my money right now.
Looking in my freezer I have some cooked meats and I wanted to know if anyone had some cheap and easy recipes ideas that could help me out.
I have some cooked pork from pork chops and country ribs.
I also have some cooked beef, left over from a roast.
I don鈥檛 want any extravagant recipes, I鈥檓 needing to save some money so inexpensive meals are a plus.
Thanks for your help.Left over recipes...cooking on a budget?
pork chops or roast beef (not both) shredded and served over rice with brown gravy.
stew the roast beef about an hour. Shred it and mixed with some BBQ sauce (or salsa) - served on buns
cube the pork and beef, put in a pot with 1 can of tomato sauce, 1 cup of water, and 1 can of mixed vegetables. Stew for about 30 minutes. Add 1/2 cup rice and cook covered for about 20 more. Soup!
Dice the pork chops. Make ramen. Put the pork in the ramen and eat.Left over recipes...cooking on a budget?
I use leftover pork to make sweet and sour stir fry, whatever veggies like onion, peppers, mushrooms, canned water chestnuts, in a sauce with equal amounts of sugar and vinegar, half that amount of soy sauce, ground ginger, or not, and alittle corn starch to thicken.
make a pie or sheppards pie with left over roast meat, chop it up, add cooked veges and gravy, pour into a dish and top with mashed potato,
I love leftovers and have actually made leftover meals from leftovers.
Cook some onion, add the meat in bite size pieces and heat it up. Add a can of cream soup like mushroom or celery. Add half a soup can of milk and heat it up. Can put in some frozen peas.
In the meantime cook some noodles, any kind.
When they are cooked put the noodles on a plate and put the meat sauce over them.
Or you can mix the noodles and meat sauce together in the pan and serve it like that.
You can sprinkle some shredded cheese on top if you like cheese.
My family always likes this kind of dish.
These are recipes using stuff you have... Pretty good sounding, I might add.
http://www.cooks.com/rec/search/0,1-0,le鈥?/a>
http://www.cooks.com/rec/search?q=leftov鈥?/a>
I saute the veggies ( whatever I have in the frig) in butter and then throw in the meat. Once warm add the rice and some soy sauce or teriyaki sauce. BBQ works too.
The cooked beef you can shred and warm in a crock pot with some BBQ. BBQ beef sandwiches are quick and easy. This works with the ribs too.
Looking in my freezer I have some cooked meats and I wanted to know if anyone had some cheap and easy recipes ideas that could help me out.
I have some cooked pork from pork chops and country ribs.
I also have some cooked beef, left over from a roast.
I don鈥檛 want any extravagant recipes, I鈥檓 needing to save some money so inexpensive meals are a plus.
Thanks for your help.Left over recipes...cooking on a budget?
pork chops or roast beef (not both) shredded and served over rice with brown gravy.
stew the roast beef about an hour. Shred it and mixed with some BBQ sauce (or salsa) - served on buns
cube the pork and beef, put in a pot with 1 can of tomato sauce, 1 cup of water, and 1 can of mixed vegetables. Stew for about 30 minutes. Add 1/2 cup rice and cook covered for about 20 more. Soup!
Dice the pork chops. Make ramen. Put the pork in the ramen and eat.Left over recipes...cooking on a budget?
I use leftover pork to make sweet and sour stir fry, whatever veggies like onion, peppers, mushrooms, canned water chestnuts, in a sauce with equal amounts of sugar and vinegar, half that amount of soy sauce, ground ginger, or not, and alittle corn starch to thicken.
make a pie or sheppards pie with left over roast meat, chop it up, add cooked veges and gravy, pour into a dish and top with mashed potato,
I love leftovers and have actually made leftover meals from leftovers.
Cook some onion, add the meat in bite size pieces and heat it up. Add a can of cream soup like mushroom or celery. Add half a soup can of milk and heat it up. Can put in some frozen peas.
In the meantime cook some noodles, any kind.
When they are cooked put the noodles on a plate and put the meat sauce over them.
Or you can mix the noodles and meat sauce together in the pan and serve it like that.
You can sprinkle some shredded cheese on top if you like cheese.
My family always likes this kind of dish.
These are recipes using stuff you have... Pretty good sounding, I might add.
http://www.cooks.com/rec/search/0,1-0,le鈥?/a>
http://www.cooks.com/rec/search?q=leftov鈥?/a>
I saute the veggies ( whatever I have in the frig) in butter and then throw in the meat. Once warm add the rice and some soy sauce or teriyaki sauce. BBQ works too.
The cooked beef you can shred and warm in a crock pot with some BBQ. BBQ beef sandwiches are quick and easy. This works with the ribs too.
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