tag:blogger.com,1999:blog-9756079257004814872024-03-14T11:20:42.971+08:00International RecipesFood and BeverageUnknownnoreply@blogger.comBlogger1346125tag:blogger.com,1999:blog-975607925700481487.post-57510759954699147892022-06-01T01:19:00.011+08:002022-06-01T01:19:59.760+08:00Algerian Cooked Carrot Salad<p> 6 Servings </p><p> 1 lb carrots </p><p> 3 garlic cloves,chopped </p><p> 1 pn salt
1 pn sugar </p><p> 1 lemon juice </p><p> 1/2 t cayenne pepper </p><p> 1/4 t cumin </p><p> 1 parsley,chopped </p><p>Method</p><p>Scrape the carrots and quarter lengthwise. </p><p>Cook in a little water
with garlic and a pinch of salt and sugar, for 15 minutes. Drain and
chill. Just before serving, cover with lemon juice, aobut 1/4
teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.
</p><div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-69605569609303411782022-06-01T01:01:00.004+08:002022-06-01T01:01:26.665+08:00Akara<p>6 Servings </p><p>1 c black-eyed peas,Dried </p><p>1/3 c water (1/3 to 1/2) </p><p> 1/2 c finely onions,Chopped </p><p> 1/4 t black pepper </p><p> 1/2 t salt </p><p> 1/2 t and seeded chili,Chopped
--or 1/4 teaspoon red,Ground
- pepper </p><p> 1 egg </p><p> vegetable oil </p><p>Method</p><p>1. Place the peas in a large kettle and cover with water. Let soak
for a few hours or overnight. </p><p>2. With your hands under water, rub peas together between your
palms to remove skins. Skins will float to the top and can be skimmed
off. </p><p>3. Drain peas in a colander. Place peas in a blender or food processor
with 1/3 cup water and blend for about 20 seconds or until smooth. </p><p>4. Place ground peas in a large bowl. If mixture is dry, stir in water
little by little until pasty. </p><p>5. Add remaining ingredients except for oil and beat with a spoon until
light and airy. </p><p>6. In a large frying pan, heat 1 inch oil over medium heat for 4 to 5
minutes or until temperature measures 375 degrees. Care- fully drop
teaspoons of dough into oil and fry about 5 minutes or until golden
brown. </p><p>7. Remove akara from oil with slotted spoon and drain on paper towel.
Serve immediately</p><div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-51136271525360854442022-06-01T00:53:00.000+08:002022-06-01T00:53:03.523+08:00African Vegetarian Stew<span style="font-family: Georgia, serif; font-size: 12px;">Ingredients</span><div><br /></div><div>4 sm Kohlrabis,peeled, chunks** <div>1 lg Onion,chopped </div><div>2 Sweet potatoes,peeled &
-chunk </div><div>2 Zucchini,sliced thick </div><div>5 Fresh tomatoes
-- (or 16 oz can) </div><div>1 cn garbanzo beans & liquid (15
-oz can) </div><div>1/2 c Couscous (or bulgar wheat) </div><div>1/4 c Raisins
1 t coriander,Ground </div><div>1/2 t turmeric,Ground </div><div>1/2 t cinnamon,Ground </div><div>1/2 t ginger,Ground </div><div>5 T cumin,Ground</div><div>3 c Wate </div><div><br /></div><div> Method </div><div><br /></div><div>Combine all the ingredients in a large saucepan. </div><div>Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.
Serve the couscous separately, if desired. </div><div>** Parsnips may be substituted for the kohlrabi. </div><div>* Chick-peas
</div></div><div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-44698940366889953972022-06-01T00:42:00.005+08:002022-06-01T00:43:23.909+08:00African Almond Chicken<p><span style="font-family: Georgia, serif; font-size: 12px;">Ingredients</span></p><p>3 lbs. whole chicken </p><p>1 pk peas,Frozen </p><p>2 c chicken stock </p><p>1 T sherry </p><p>1/2 c almonds,chopped </p><p>1 c celery,diced
salt,to taste </p><p>3 tbls. vegetable oil</p><p>Method</p><p>Boil chicken in water until tender - about 30 minutes. Take out and
set aside to cool. Save 2 cups of the chicken stock. Debone the cooled
chicken oil. </p><p>Then add the celery, peas, chicken stock, almonds, salt
and sherry.
Simmer 10 minutes. </p><p>Thicken sauce with 2 tbls. cornstarch mixed in ¼
cup water. Add to sauce and bring to a boil until it thickens. Serve with
noodles or a bowl of steaming rice.</p><div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-23472264464800102442022-06-01T00:36:00.002+08:002022-06-01T00:36:08.211+08:00Accra Banana Peanut Cake<p> <span style="font-family: Georgia, serif; font-size: 12px;">Ingredients</span></p><p> 1 1/4 c butter,softened </p><p> 2 c sugar </p><p> 4 eggs,beaten </p><p> 4 c flour </p><p> 1/4 c cake flour </p><p> 1 t salt
4 t baking powder </p><p> 1/2 t baking soda
8 bananas,mashed </p><p> 1/2 c peanuts,coarsely chopped </p><p> 1/2 c sugar
1 t cinnamon </p><p>Method</p><p>In a large bowl, cream together the butter and sugar. Add the eggs
and beat to combine. In a separate bowl, stir together the flour, salt,
baking powder, and Baking soda. </p><p>Stir the flour mixture into the butter
mixture alternately with the bananas and peanuts.
Pour the batter into the prepared pan and bake for 30 minutes, or until
a wooden skewer inserted in the center comes out clean. Remove
from the oven and allow to cool on a wire rack. </p><p>Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar
mixture over the top of the cake as soon as you remove it from the
oven.
Makes 1 - 9x13 cake</p><div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-10092003084440371302022-06-01T00:23:00.003+08:002022-06-01T00:23:28.795+08:00Espresso Buttermilk Cake<p><span style="font-family: Georgia, serif; font-size: 12px;">Ingredients</span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">250g softened unsalted butter </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">200g (1 cup) caster sugar </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">2 eggs </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">1 tbsp coffee essence </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">250g (2 cups) plain flour </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">1 tsp baking powder </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">1 tsp bi-carb of soda </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">1/2 tsp salt </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">2 tsp finely ground fresh coffee </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">200ml buttermilk </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">Method</span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">Preheat the oven to 180degC. Grease a 23cm round tin – we used a 1.2 litre stainless steel bowl . </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">Cream the butter and sugar until light, add the eggs one at a time, beating well after each addition. </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">Stir in the coffee essence. Sift the remaining dry ingredients together and stir through the ground coffee. </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">Fold the dry ingredients through the mixture, alternating with the buttermilk and finishing with the flour. </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">Pour into the prepared tin and bake 45 – 55 minutes. Cool in the tin for ten minutes then turn onto a rack </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">to cool completely. Cover with chocolate ganache and sprinkle with chocolate covered coffee beans. </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;"><br /></span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">Chocolate Ganache </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">250g good quality dark chocolate, chopped in small pieces </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">65g unsalted butter, diced </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">200 ml fresh cream </span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">Place the chopped chocolate and butter in a bowl. In a pan, heat the cream just until boiling and pour over</span></span></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">the chocolate. Stir gently until the butter and chocolate have melted and the ganache is glossy. Leave to cool</span></span></p><p></p><p><span style="font-family: Georgia, serif;"><span style="font-size: 12px;">and thicken slightly before using.</span></span></p><div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-40293635981013341102022-06-01T00:04:00.000+08:002022-06-01T00:04:04.487+08:00Flourless Mocha Cake<p><span style="font-family: Georgia, serif; font-size: 12px;">Ingredients</span></p><p>1 lb. Bittersweet chocolate </p><p>1 cup unsalted butter </p><p>6 large eggs </p><p>2 t. River Roasters espresso powder </p><p>Method</p><p>Melt the chocolate and the butter in a plastic dish in the microwave, being careful not to burn
it. Beat the eggs till triple in volume and soft peaks form. </p><p>Using a wire whisk, fold ½ the egg
mixture into the chocolate mixture, stirring gently. Pour in remaining eggs and stir till no streaks
remain. </p><p>Stir in espresso powder. Pour into a grease, floured, and wax papered 10 inch cake pan.
Bake 15 minutes at 425 degrees. Serve with whipped cream, if desired.
</p><div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-4253863333817765772019-02-28T12:42:00.002+08:002019-02-28T12:42:13.244+08:00Bacalaitos (Salt Codfish Fritters)<span style="font-family: Georgia, serif; font-size: 12px;">Ingredients </span><br />
<br />
1/2 lb codfish, salt<br />
2 cup flour, all-purpose<br />
2 teaspoon baking powder<br />
1 large garlic cloves; crushed<br />
1 cup water 1 tablespoon annatto oil 1 oil, vegetable; for frying<br />
<br />
Method<br />
<br />
Soak the codfish in cold water for 2 hours or longer, according the the saltiness and hardness of the fish.<br />
Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes.<br />
Drain. Remove any bones and skin and shred the fish. Sift the flour and baking powder into a large bowl. Add the garlic, water and annatto oil and mix to a smooth batter. Add the shredded fish and mix well. Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown. Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.<br />
<div>
<br /></div>
<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-975607925700481487.post-17944759045504538582019-02-28T12:39:00.000+08:002019-02-28T12:39:02.128+08:00Antoine's Oysters Rockerfeller<span style="font-family: Georgia, serif; font-size: 12px;">Ingredients </span><br />
<br />
6 tablespoon butter<br />
1/2 cup bread crumbs<br />
2 cup fresh chopped spinach or2 pkg (10-oz) frozen spinach<br />
1/2 cup parsley<br />
1/2 cup diced celery<br />
2 tablespoon diced onion<br />
1 tablespoon pernod liqueur; or anisette<br />
1/4 teaspoon salt<br />
3 drop tabasco<br />
18 large oysters<br />
<br />
Method<br />
<br />
Melt butter; add crumbs and saute 1 minute, stirring constantly.<br />
Combine with other ingredients, except oysters, in blender until smooth. Arrange oysters in shells (or individual dishes). Top each with 1 tablespoon spinach mixture and broil 3-5 minutes or until lightly browned.<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-82587358472024235892019-02-28T12:28:00.000+08:002019-02-28T12:28:07.436+08:00Sweet Corn Soup Ingredients <br />
<br />
1 can (450 grams) cream style corn<br />
1/2 teaspoon Ajinomoto powder<br />
1/2 teaspoon Soya sauce<br />
2 tablespoons corn flour salt to taste<br />
<br />
To serve green chillies in vinegar chilli sauce<br />
<br />
Method <br />
<br />
1. Mix all the ingredients with 4 to 5 teacups of water.<br />
2. Cook for 25 minutes.<br />
3. Serve hot with chillies in vinegar and chilli sauce.<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-32727171399070690012019-02-28T12:25:00.002+08:002019-02-28T12:25:23.024+08:00Lentil and vegetable broth For the stock 2 table spoones moong dal 2 onions 2 large tomatoes<br />
<br />
For the topping<br />
<br />
1 chopped onion<br />
1/2 teacup shredded cabbage<br />
1/2 teacup chopped spinach<br />
2 tablespoons baked beans or tomato ketchup<br />
1 chopped tomato<br />
<br />
1 tablespoon oil salt and pepper to taste grated cheese to serve<br />
<br />
Method <br />
<br />
1. Cut the onions and tomatoes into big pieces.<br />
2. Add the moong dal and 6 teacups of water and cook in a pressure cooker.<br />
3. When cooked, blend in a liquidiser and strain.<br />
<br />
Method<br />
1. Heat the oil and fry the onion for 1 minute.<br />
2. Add the vegetables and fry again for 1 minute.<br />
3. Add the stock and boil for 10 minutes.<br />
4. Add the beans, tomato, salt and pepper and give one boil.<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-60833913538179623362019-02-28T12:21:00.004+08:002019-02-28T12:21:44.257+08:00Green Peas Pods Soup Ingredients <br />
<br />
6 teacups skin of green peas<br />
1 tablespoon green peas<br />
1 chopped onion<br />
3 teacups skim milk<br />
2 teaspoons butter salt and pepper to taste<br />
<br />
Method <br />
<br />
1. Heat the butter and fry the onion for 1 minute.<br />
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.<br />
3. Add the milk and ‰ teacup of water and cook in a pressure cooker till the first whistle.<br />
4. Blend in a mixer.<br />
5. Strain to separate the stock from the skin. Discard the skin.<br />
6. Boil the stock for 1 minute.<br />
7. Add salt and pepper. Serve hot.<br />
<br />
Health Information: This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and Vitamins A and C to the soap. Fibre is called natures broom because it helps sweep the products of digestion through the body and eliminates them.<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-12050771654469391712019-02-27T03:41:00.001+08:002019-02-27T03:41:20.946+08:00Corn Soup with vegetablesIngredients <br />
<br />
1 can (450 grams) cream-style corn<br />
2 level tablespoones cornflour<br />
1 teacup finely chopped mixed vegetables (cauliflower, carrots, cabbage, onions, french beans) ‰ teaspoon Ajinomoto powder<br />
3 tablespoons butter<br />
2 tablespoons cheese To be ground into a paste 25 mm. (1") piece ginger<br />
4 cloves garlic<br />
4 green chillies<br />
<br />
For serving chillies in vinegar and chilli sauce grated cheese<br />
<br />
Method<br />
<br />
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done.<br />
2. Add the vegetables, butter and cheese and boil for a few minutes. Serve hot with chillies in vinegar and chilli sauce or with grated cheese.<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-50353917476415798612019-02-27T03:30:00.003+08:002019-02-27T03:30:46.712+08:00 Beef with Broccoli<span style="font-family: Georgia, serif; font-size: 12px;">Ingredients</span><br />
<br />
1 tablespoon Cornstarch<br />
3 tablespoons Dry sherry<br />
1/4 cup Water<br />
1/2 cup Oyster sauce<br />
1 pinch Crushed red pepper flakes<br />
1 tablespoon Oil<br />
1 tablespoon Ginger root, minced 1 Garlic clove −− crushed 1 pound Broccoli −− cut up 1 Green pepper −− julienned 2 Celery ribs −− sliced 6 Green onions −− cut in pieces 8 ounces Cooked beef −− sliced<br />
<br />
Method<br />
<br />
Dissolve cornstarch in sherry, oyster sauce, water, and add red pepper flakes. In wok or large skillet, heat oil over med high heat, add ginger and garlic. Stir−fry 1 min. Add broccoli, stir−fry 3 mins. Add green pepper, celery, and green onions, stir−fry 3 mins. Make a well in wok and add cornstarch mixture. Stir until thickened. Add meat and gently stir. Use chicken broth if mixture is too thick. Serve with steamed rice.<br />
<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-52679354371767450062019-02-27T03:27:00.004+08:002019-02-27T03:27:48.488+08:00Bean Curd with Oyster Sauce<span style="font-family: Georgia, serif; font-size: 12px;">Ingredients</span><br />
<br />
8 ounces bean curd<br />
4 ounces fresh mushrooms<br />
6 green onions<br />
3 stalks celery<br />
1 red or green pepper<br />
2 tablespoons vegetable oil<br />
1/2 cup water<br />
1 tablespoon cornstarch<br />
2 tablespoons oyster sauce<br />
4 teaspoons dry sherry<br />
4 teaspoons soy sauce<br />
<br />
Method<br />
<br />
1. Cut bean curd into 1/2 inch cubes. Clean mushrooms and cut into slices. Cut onions into 1 inch pieces. Cut celery into 1/2 inch diagonal slices. Remove seeds from pepper and cut pepper into 1/2 inch chunks.<br />
2. Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan.<br />
3. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms, onions, celery and pepper, Stir fry for 1 minute.<br />
4. Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch, oyster sauce, sherry and soy sauce.<br />
Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer.<br />
<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-12250684992598186932019-02-27T03:17:00.001+08:002019-02-27T03:17:36.440+08:00Indian Missi Roti Ingredients<br />
<br />
2 cups Whole Wheat Flour (atta) <br />
2 cups Gram Flour (Beasn) <br />
1 tsp Cumin Seeds (jeera) <br />
2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder <br />
2 tbsp oil Water to knead<br />
3 cups whole wheat flour, sifted 1 Tbls. melted butter<br />
1/2 cup warm milk 1 cup warm water or as needed 1 Tbls. sugar 1 tsp. salt <br />
<br />
Method<br />
<br />
In a large bowl, combine the flour, melted butter, salt and sugar. Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed. <br />
<br />
Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap.<br />
<br />
Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, topside down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.<br />
<br />
<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-51077275828326967332019-02-27T03:13:00.002+08:002019-02-27T03:13:17.282+08:00Indian ChapatiIngredients: <br />
2 cups Wheat Flour (Gehun Ka Atta) <br />
Water as per requirement <br />
<br />
Method : <br />
<br />
Knead soft dough with above ingredients. Leave it for atleast 30 minutes. <br />
Break off to a table tennis - ball sized (even smaller) bit of dough. <br />
Roll with help of dry flour to a thin round.<br />
Roll as thin as possible. <br />
Heat tawa and place phulka on it. <br />
When dry on one side, turn it. <br />
When brown spots appear on second side, turn again. <br />
Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff. <br />
Make as crisp as desired. <br />
Serve hot. <br />
<br />
<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-35334360745229392512019-02-26T12:49:00.005+08:002019-02-26T12:49:59.487+08:00 Anglaise Sauce2 Cup Heavy cream<br />
1/2 Cup Sugar<br />
1 Vanilla bean; split and scraped<br />
5 Egg yolks<br />
<br />
In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy.<br />
Temper the egg yolks by stirring just 1/4 cup of the sauce into the yolks, until incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve. This recipe yields 2 1/2 cups.
<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-73889134929524690542019-02-26T12:45:00.001+08:002019-02-26T12:45:22.180+08:00 Andouille And Potato Soup1 Tablespoon Olive oil<br />
2 Cup Chopped onions<br />
1 Pound Andouille sausage; cut 1" pieces<br />
2 Tablespoon Chopped garlic<br />
2 Sprigs Fresh thyme<br />
2 Bay leaves<br />
2 Pound White potatoes; peeled, diced 1 Gallon Chicken stock Salt; to taste Freshly−ground black pepper; to taste<br />
1/4 Cup Chopped parsley<br />
1/2 Fat; 0 Other Carbohydrates<br />
<br />
In a large pot, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Season with salt and pepper. Add the sausage and continue to saute for 2 minutes. Stir in the garlic and herbs. Add the potatoes and stock. Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add chopped parsley and season the soup with salt and pepper. This recipe yields 6 to 8 servings.<br />
<br />
<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-87582424047393589082019-02-26T02:37:00.003+08:002019-02-26T02:37:44.747+08:00Tentsuyu Ingredients:<br />
<br />
2 cup dashi soup stock <br />
1/2 cup mirin <br />
1/2 cup soy sauce <br />
1 tbsp sugar<br />
<br />
How to Cook:<br />
<br />
Mix all ingredients in a pan. <br />
Put the pan on high heat and bring the sauce to a boil. <br />
Cool the sauce.<br />
<br />
Basic Tempura Batter<br />
<br />
Ingredients:<br />
<br />
1 egg<br />
1 cup ice water <br />
1 cup all purpose flour<br />
<br />
How to Cook:<br />
<br />
Beat an egg in a bowl. <br />
Add ice water in the bowl. <br />
Add flour in the bowl and mix lightly.<br />
<br />
Makes 4 servings<br />
Besure to use very cold water.<br />
Do not overmix the batter.<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-73683690228893572402019-02-26T02:29:00.001+08:002019-02-26T02:30:14.437+08:00 Alfredo Sauce6 Tbs unsalted butter<span style="white-space: pre;"> </span><br />
2/3 cup heavy cream<span style="white-space: pre;"> </span><br />
1 cup freshly-grated Parmesan cheese<span style="white-space: pre;"> </span><br />
1/2 tsp salt<span style="white-space: pre;"> </span><br />
<span style="white-space: pre;"> </span> Freshly-ground white pepper, to taste<span style="white-space: pre;"> </span><br />
1 dash ground nutmeg<span style="white-space: pre;"> </span><br />
<br />
1 Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat.<br />
2 Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, but do not let sauce bubble or cheese will become lumpy and tough.<br />
3 This recipe yields 4 servings; 1.9 carb grams per serving.<br />
<br />
Servings 4<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-91237558926263555442019-02-26T01:01:00.002+08:002019-02-26T01:01:09.032+08:00Cavatelli Sausage With Broccoli1/2 lb. or 2 cups dried Cavatelli or other small<br />
shell−shaped Italian pasta<br />
1/2 lb. or 3 links sweet Italian Sausage<br />
2 cloves garlic, minced<br />
1 bunch broccoli<br />
1 1/4 cup low−salt chicken broth<br />
1/4 cup raisins<br />
1 tbls. unsalted butter<br />
Parmesan cheese<br />
<br />
Squeeze sausage from casings and saute in a heavy skillet or cast iron<br />
frying pan. Stir until no longer pink and sausage has broken down into small<br />
chunks. Remove sausage with slotted spoon leaving juices in pan.<br />
Cut broccoli into 1 inch pieces and saute in juices or drippings from the<br />
sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute<br />
more. Add broth and raisins and simmer until the broccoli is tender, about 3<br />
minutes. Do not over cook. Finally, add butter and stir to melt. Add, with<br />
sausage, to cooked pasta and serve with parmesan cheese.<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-81247987796745984632019-02-26T00:59:00.000+08:002019-02-26T00:59:03.157+08:00Stuffed Roasted Peppers4 − 7 oz. cans roasted peppers<br />
1 cup seasoned breadcrumbs<br />
8 oz. shredded fontina cheese<br />
3 cloves minced garlic<br />
1/4 cup imported grated romano cheese<br />
A few sprigs of fresh<br />
parsley, chopped fine<br />
Salt and pepper<br />
Flour and beaten eggs (enough to dredge peppers in)<br />
Olive oil to fry peppers in<br />
<br />
Drain peppers and rinse with water. Open peppers, splitting in one side, so<br />
that they lay flat on counter. Sprinkle with small amount of breadcrumbs,<br />
reserving most to coat peppers with. Add minced garlic, shredded fontina<br />
cheese, parsley, and grated romano cheese. Roll up peppers, keeping as much<br />
filling inside as possible, then dredge in flour, egg, then seasoned bread<br />
crumbs and set aside. Heat olive oil on medium−high heat in frypan. When<br />
hot, fry peppers until golden, turning once to brown evenly. Sprinkle with<br />
salt and pepper and serve.<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-214329499789054712019-02-26T00:56:00.001+08:002019-02-26T00:56:21.278+08:00Carbonara Sauce4 Tablespoon Butter<br />
8 Slice Bacon; cut in 1/4" strips<br />
2 Eggs<br />
2 Egg yolks<br />
1 Teaspoon Red pepper flakes<br />
1 Cup Parmesan cheese<br />
1/2 Cup Heavy cream<br />
1 Teaspoon Salt<br />
Black pepper<br />
1 Pound Spaghetti<br />
8 Quarts water<br />
<br />
Cream soft butter. In another bowl, beat eggs & yolks and whisk until<br />
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring<br />
water & salt to boil in large pot. Meanwhile, fry bacon in skillet over<br />
med heat until crisp. Pour off half of fat and stir in red pepper flakes and<br />
cream. Bring cream mixture to simmer and keep warm until spaghetti is done.<br />
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.<br />
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs<br />
and cheese. The heat of the pasta will cook the raw eggs. Taste and season<br />
with salt and pepper. Serve with remaining grated cheese.<br />
<br /><div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-975607925700481487.post-7984801676821272472019-02-26T00:54:00.002+08:002019-02-26T00:54:43.162+08:00Spumone Di Zabaglione6 eggs<br />
1/2 cup sugar<br />
1/2 tsp. nutmeg<br />
1/2 cup marsala<br />
3 tbsp. dark rum<br />
1−1/2 cup heavy cream<br />
<br />
Separate the eggs and place the yolks in the top part of a double boiler.<br />
Place the whites in a stainless steel bowl at room temperature. Add sugar<br />
and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add<br />
marsala and rum and place over double boiler. Beat until frothy and foamy<br />
and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while<br />
whisking. Beat the cream to soft peaks and fold egg mixture into whites.<br />
Place into ice cream machine and chill according to manufacturer's<br />
instructions. Place in freezer, well covered. When ready to serve, scoop<br />
into balls and garnish with crushed amaretti cookies.<div class="blogger-post-footer"><script type="text/javascript"><!--
google_ad_client = "ca-pub-0352452994221658";
/* Int. Recipes */
google_ad_slot = "1110959340";
google_ad_width = 180;
google_ad_height = 150;
//-->
</script>
<script type="text/javascript"
src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
</script></div>Unknownnoreply@blogger.com0