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| Cooking is Easy |
| Make a delicious meal like a professional chef with collection of modern recipe and classic recipe. Live healthy with vegetarian recipe and make your own professional romantic dinner with your lover. Various recipe from appetizer, main course, dessert, salad, cake, pie and many more. Start cooking tasty dish with meat recipe, seafood, fruits, and vegetables. |
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| Appetizer Recipes : Spinach Salad |
| 2008-02-04 08:56:00 |
serve 6 to 8Ingredients :2 Tbsp. butter or olive oil (or combination)1 cup onion, chopped6 small Portabella mushrooms sliced thin2 pears chopped2 tomatoes sliced into wedges then cut in half (bite size pieces)2 Tbsp. fresh lemon juice10 fresh oregano leaves1 tsp. thyme1 tsp. dried basilOne quarter cup dry white wineFresh Spinach, enough for 6 to 8 servingsOne half cup real bacon bitsHeat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.Tips : Not much room for improvement here....
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| Main Course Recipes : Sicilian Pasta and Black-Eyed Peas |
| 2008-02-04 08:54:00 |
serve 6 to 8Ingredients :1 pound small shrimp peeled and deveined (you may also substitute with boneless, skinless chicken cut into bite size pieces)4 cloves garlicOne half cup olive oil1 tsp. dried basil3 Tbsp. fresh parsley, chopped1 14-oz. can diced tomatoes, drainedHot pepper flakes to taste1 small jar capers, drained1 pound linguineFresh grated Parmesan cheeseCook shrimp or chicken in deep saucepan/wok until done. Remove shrimp/chicken and discard liquid. In same saucepan add garlic, olive oil, basil, parsley, tomatoes, red pepper flakes and capers and simmer for 4 to 5 minutes until garlic is cooked. Add shrimp or chicken during last 2 minutes of cooking. Meanwhile cook pasta in a separate pan until "al dente". Drain water from pasta. Add pasta to sau...
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| Dessert Recipes : Cream Cheese Pie |
| 2008-02-04 08:52:00 |
serve 6 - 8Ingredients :8 oz. cream cheese1 can sweetened condensed milkOne quarter cup lemon juice1 tsp. vanilla extract1 9-inch graham cracker crustCombine first 4 ingredients with a mixer until smooth. Pour into pie crust and refrigerate for 2 hours.Tips : Use light cream cheese and fat free condensed milk....
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| Appetizer Recipes : Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette |
| 2008-02-02 07:10:00 |
8 servings, 1 3/4 cups eachThis colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive. Black olive vinaigretteIngredients : 1 tablespoon red-wine vinegar1 tablespoon lemon juice1 teaspoon Dijon mustard2 cloves garlic, minced1/8 teaspoon salt, or to tasteFreshly ground pepper to taste1/4 cup extra-virgin olive oil1/2 cup Kalamata olives, pitted and coarsely chopped1 tablespoon chopped fresh parsley SaladIngredients : 3 medium navel or Valencia oranges10 cups mixed lettuces (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces2 heads Bel...
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| Main Course Recipes : Sauteed Flounder with Orange-Shallot Sauce |
| 2008-02-02 07:08:00 |
Makes 4 servingsLook for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.Ingredients :1/3 cup all-purpose flour1/2 teaspoon salt, or to tasteFreshly ground pepper to taste1 pound flounder, sole or haddock fillets1 tablespoon extra-virgin olive oil1 large shallot, finely chopped (about 1/3 cup)1/2 cup dry white wine1 cup freshly squeezed orange juice2 heaping teaspoons Dijon mustard2 teaspoons butter2 tablespoons chopped fresh parsley1. Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.2. Heat oil in a large n...
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| Desert Recipes : Orange Crisps with Citrus Fruit Salad |
| 2008-02-02 07:02:00 |
Makes 1 dozen cookiesThese ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a homemade or purchased fruit salad to increase your fruit servings for the day while still satisfying your sweet tooth.Ingredients :1/2 cup white whole-wheat flour (see Note) or whole-wheat pastry flour (see Note)1/3 cup sugar1/4 cup unsalted butter, melted1/2 teaspoon freshly grated orange zest2 tablespoons orange juice2 teaspoons vanilla extract4 cups prepared citrus fruit salad (see Note)1. Position racks in upper and lower thirds of oven; preheat to 300 F. Coat 2 large baking sheets with cooking spray.2. Mix flour, sugar, butter, orange zest, orange juice an...
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| Main Course Recipes : Roast Rack of Pork with Mustard Greens, Baby Turnips, and Pomegranate Sauce |
| 2008-01-31 20:39:00 |
Serves 4 POMEGRANATE MARINADE :Ingredients :2 ounces peanut oil or vegetable oil4 small dried red chilies2 cups pomegranate juice1/2 cup rice wine vinegar1/2 cup chopped garlic1/2 cup thinly sliced fresh ginger root1/2 cup packed brown sugar1/4 cup mushroom soy sauce6 ounces tamarind paste1 bunch green onions, chopped1 tablespoon freshly ground black pepper2 tablespoons ground coriander PORK AND VEGETABLES:Ingredients :1 (8-rib) pork rack, Frenched (bone ends trimmed clean by the butcher)SaltFreshly ground black pepper1/4 cup extra-virgin olive oil8 ounces unsalted butter (16 tablespoons)2 ounces thickly sliced smoked bacon, cut into large squares2 whole unpeeled heads garlic, cut in half horizontally2 pounds mustard greens, ...
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| Appetizer Recipes : Overnight Oatmeal |
| 2008-01-29 09:59:00 |
8 servings, 1 cup eachHere is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.Ingredients : 8 cups water2 cups steel-cut oats (see Tip)1/3 cup dried cranberries1/3 cup dried apricots, chopped1/4 teaspoon salt, or to tasteCombine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is ...
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| Appetizer Recipes : Banana-Kiwi Salad |
| 2008-01-29 09:56:00 |
4 servingsPut away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.Ingredients :2 tablespoons lime juice1 tablespoon canola oil1 tablespoon minced shallot2 teaspoons rice vinegar1 teaspoon honey1/4 teaspoon saltPinch of cayenne pepper, or to taste4 kiwis, peeled and diced2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices1/2 cup diced red bell pepper2 tablespoons thinly sliced fresh mint2 tablespoons chopped cashews, toasted (see Tip)Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.Ti...
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| Main Course Recipes : Chicken Stuffed with Golden Onions & Fontina |
| 2008-01-29 09:54:00 |
4 servingsA semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.Ingredients :4 teaspoons extra-virgin olive oil, divided1 1/2 cups thinly sliced red onion2 teaspoons minced fresh rosemary, divided1/8 teaspoon saltFreshly ground pepper to taste 2/3 cup shredded fontina cheese, preferably aged4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat1/2 cup white wine1 cup reduced-sodium chicken broth4 teaspoons all-purpose flour1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes....
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| Appetizer Recipes : Sauteed Spinach with Red Onion, Bacon & Blue Cheese |
| 2008-01-28 08:59:00 |
2 servingsBacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.Ingredients :2 teaspoons extra-virgin olive oil1/2 cup thinly sliced red onion2 cloves garlic, minced1 10-ounce bag fresh spinach (see Tip), tough stems removed2 strips center-cut bacon, cooked and crumbled1 tablespoon crumbled blue cheeseHeat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.Tip...
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| Main Course Recipes : Orange-Scented Beef Stirfry |
| 2008-01-28 08:58:00 |
4 servings, 1 1/4 cups eachIngredients :1/2 cup reduced-sodium chicken broth, divided1 tablespoon cornstarch2 tablespoons reduced-sodium soy sauce2 tablespoons orange marmalade1 tablespoon oyster-flavored sauce1 tablespoon rice vinegar1 1/2-2 teaspoons chile-garlic sauce4 teaspoons canola oil, divided12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips1 tablespoon minced fresh ginger1 large onion, slivered (1 1/2-2 cups)1 small red bell pepper, diced (1 cup)1 pound broccoli florets (about 4 cups)1. Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.2. Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half ...
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| Dessert Recipes : Cheddar-Ale Soup |
| 2008-01-28 08:52:00 |
6 servings, 1 3/4 cups eachMake the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.Ingredients :1 tablespoon canola oil1 large onion, chopped1 12-ounce bottle beer, preferably ale2 18-ounce bags precooked diced peeled potatoes (see Tip)1 14-ounce can vegetable broth or reduced-sodium chicken broth1 cup water2 1/2 cups nonfat or low-fat milk1/4 cup all-purpose flour1 1/2 cups shredded sharp Cheddar cheese, divided1 small red bell pepper, thinly sliced or finely chopped1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Ad...
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| Main Course Recipes : Norwegian salmon fillets with zucchini, pine nuts and spinach, "Lean and Lively" |
| 2008-01-26 06:36:00 |
Serves 2. Can be doubled For the salmon2 pieces of wild Norwegian salmon (approx 6-8 oz each).Butter sprayItalian grinder spices or Italian spice mix1 tsp butter For the veggies 3 small zucchini washed and cut into finger-sized pieces1 Tbl of olive oil4 Tbl of pine nuts, toasted. (See note below)1 16 oz can of organic tomatoes with garlic and onionsTwo handfuls of organic baby spinach, cleanedCayenne optionalNote: To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them ...
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| The Le Cordon Bleu Institute of Culinary Arts |
| 2008-01-23 09:00:00 |
So you want to be a professional chef ?? Then you have to learn some culinary first if you want to join the team elite There a lot of school specialize in culinary and cooking. One of the best option is Le Cordon Bleu Institute of Culinary Arts Dallas. Located in Texas's top tourists' destination, in a convenient urban setting adjacent to major thoroughfares, the campus occupies approximately 50,000 square feet in The Webb at LBJ building. Le Cordon Bleu Institute of Culinary Arts Dallas is a focus-carrer school, provides culinary training and can help prepare it’s students for opportunities in the food service and hospitality industry . Le Cordon Bleu is recognized worldwide as one of the finest culinary programs available. They provide everything...
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| Main Course Recipes : Southwestern Chicken Dinner with Zippy Corn Pudding |
| 2008-01-21 09:52:00 |
Ingredients Cornbread 1 7.5-oz package of corn muffin mix (Martha White is one brand)1/2 cup milk Zippy Corn Pudding One batch of cornbread (9X9-inch pan size or pre-made from the store will work fine too)1 cup canned corn, rinsed and drained4 slices hot pepper cheese or 1 cup block pepper cheese (diced either way)1/2 sweet red bell pepper, chopped1 mild chili minced (no seeds; use Anaheim, banana or some other mild chili)3 green onions diced (light green parts included)1 cup buttermilk (1% is fine)1/2 cup red enchilada sauce2 eggs1/4 tsp salt Chicken 4 chicken breasts, split, bone inSouthwestern meat rub or a barbecue rub1-1/2 cups red enchilada sauce (I use medium hot; you choose your ...
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| Dessert Recipes : Ginger-Pear Cheesecake |
| 2008-01-18 02:51:00 |
Crust:Ingredients : One and a half cups of ginger snap cookie crumbs5 Tbl of melted butter1 Tbl of white sugar Cheesecake:Ingredients : One cup of diced, ripe, fresh, peeled pear (if you can't get a ripe pear you can use canned pears)3 - 8 oz. packages of cream cheese (full cream or Neufchatel will work) room temperature1 cup of white sugar2 tsp. vanilla4 large eggsthree quarters cup of sour cream3 tsp. of ground ginger Topping:Ingredients : 2 cups of sour cream2 Tbl of white sugar1 tsp of vanillaYou'll be using your 10" springform pan. Pour the ginger snap crumbs, the butter and the sugar directly in the pan. (You can make the cookie crumbs by crushing the regular cookies in a food processor or use a mallet). Stir the butter, crumbs and sugar thoroug...
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| Appetizer Recipes : Cheese Fondue with French Bread Cubes |
| 2008-01-15 21:20:00 |
Ingredients :1 cup dry white wine2 cloves garlic minced1 Tbsp. Worcestershire sauce1 Tbsp. cornstarch2 cups cheddar cheese cubed2 cups Colby cheese cubed1 loaf French bread cubedIn a large saucepan simmer white wine, garlic and Worcestershire sauce until warm but do not boil. Toss cheeses with cornstarch until coated. Add cheese gradually to wine mixture. Stir continuously until cheese melts. Serve by placing a toothpick in a French bread cube and dipping into cheese fondue. Use a fondue pot or other warming dish to keep the cheese nice and hot. We understand there is a chain of restaurants that specialize in fondues of all kinds.Tips : Use light cheeses....
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| Main Course Recipes : Southern Beef Stew, Spinach and Mandarin Orange Salad , Cheese Buttermilk Biscuits |
| 2008-01-15 21:03:00 |
Spinach and Mandarin Orange SaladIngredients :2 lbs. fresh spinach leaves torn into bite sized pieces2 large cans (about 8 oz. each) mandarin oranges drained1/4 cup almonds, slivered3 oz. real bacon bits2 eggs hard-boiled and diced1/4 cup green onions chopped DressingIngredients :1/4 cup dry red wine1/2 cup vegetable oil1/4 cup sugar1 tsp. salt1/2 tsp. pepper1 tsp. dry mustardToss salad ingredients together. Combine dressing ingredients together. Shake dressing well and serve dressing with salad.Tips : You could omit the almonds, bacon and eggs but your salad will suffer as a result. Maybe just cut down on the goodies on your own individual salad. Southern Beef StewIngredients :2 lbs. stew be...
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| Dessert Recipes : Chocolate Mint Delights |
| 2008-01-15 20:51:00 |
Ingredients :2/3 cup butter1 and 1/2 cups sugar1 10-oz. package semi-sweet chocolate chip morsels melted2 Tbsp. light corn syrup1 egg1 tsp. vanilla2 cups flour1 tsp. baking soda1/8 tsp. salt1/2 cup crushed peppermint candyCream together butter and 3/4 cup of the sugar. Add melted chocolate, corn syrup, egg and vanilla and stir well. Add flour, baking soda and salt and stir well. Stir in crushed peppermint candy. Shape dough into balls and roll in remaining sugar. Place on an ungreased cookie sheet and bake for 15 minutes at 325 degrees. Allow to cool before serving.Tips : Use your favorite sugar and egg substitute and sugarless peppermint candy....
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| Appetizer Recipes : Tuna Mango Spread |
| 2008-01-12 10:56:00 |
Ingredients :2 7-oz. cans solid white tuna water packed6 Tbsp. mango chutney, chopped3 Tbsp. chives, chopped4 Tbsp. fresh dill, chopped or 2 tsp. of dried1 Tbsp. lemon juice4 oz. cream cheese, softenedCombine all ingredients in a small bowl and mix well. Serve on crackers or toast points.Tips : Pretty Easy huh ? Use low fat cream cheese....
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| Main Course Recipes : Good For You Stew |
| 2008-01-12 10:48:00 |
Ingredients :One quarter cup olive oil1 pound stew beef cut into cubes1 pound ground beef (I used venison)2 cloves garlic, chopped finely1 small head of cabbage, quartered with the tough center removed and then cut in thick slices3 carrots, chopped4 ribs of celery, chopped2 turnips, chopped1 large onion, chopped48 ounces of V-8 juiceOne half cup red wineOne quarter cup red wine vinegar1 cup beef bouillonSalt and pepper2 bay leaves2 zucchini, chopped1 cup barleyBrown stew beef in a skillet in olive oil. Add garlic and saute for a couple of minutes longer. Pour into a large crock pot. Brown ground beef in the skillet, drain and add to the crock pot. Add cabbage, carrots, celery, turnips and onion to crock pot and pour on the V-8 juice. Add red wine and red wine vinegar to the crock pot. Add ...
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| Dessert Recipes : Easy Monkey Bread |
| 2008-01-12 10:44:00 |
Ingredients :2 canisters dinner roll doughOne quarter pound butter, melted2 Tbsp. cinnamonOne half cup sugarCut uncooked dinner roll dough into quarters or one half inch pieces and place in a large bowl. Pour melted butter, cinnamon and sugar over dough and mix well to coat all pieces of dough. Pour mixture into a greased Bundt pan and bake for 30 minutes at 350 degrees. Allow to cool 5 minutes and flip Bundt pan upside down onto a plate to release the bread. Serve warm by picking off pieces of the cooked dough.Tips : Use your favorite sugar substitute....
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| Appetizer Recipes : Creamy Tarragon Dip |
| 2008-01-11 10:29:00 |
Ingredients :1 8-oz. package cream cheese, softenedOne half cup sour cream1 clove garlic, minced1 Tbsp. fresh tarragon, choppedOne quarter cup green onions, chopped1 tsp. lemon juiceCombine all ingredients in a blender or food processor until smooth. Serve with crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.Tips : Use light cream cheese and sour cream....
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| Main Course Recipes : Blackened Rockfish, Polynesian Wild Rice Pilaf |
| 2008-01-11 10:27:00 |
Ingredients :6 - 8 rockfish filletsOne half cup butter, meltedBlackening seasoningCoat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning. Allow coated fillets to sit for about 15 - 20 minutes. Fry in a heavy skillet on high heat. Expect lots of smoke and use your exhaust fan. Depending on the thickness of the fillets you should cook for several minutes per side. Rockfish is the local term here in Southeastern Virginia for striped bass. This is a very large fish and the fillets from this fish are very thick and meaty. If you cannot find rockfish fillets in your area, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon. Tips : Coat the fish with non-stick spray if you would prefer but we think butter is always better.Be c...
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| Dessert Recipes : Raspberry Trifle |
| 2008-01-11 10:24:00 |
Ingredients :1 angelfood cake, sliced lengthwise in 3 equal pieces (you may substitute pound cake)1 8-oz. jar raspberry preservesOne quarter cup cream sherry2 cups custard or vanilla pudding1 8-oz. carton whipped topping or you can make your own by whipping heavy creamOne quarter cup sliced almondsSpread raspberry preserves on the topside of the bottom layer of the angelfood cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle one third of the sherry onto the cake, top with 1 cup of custard or pudding. Follow this with the middle portion of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice and serve.Tips : We made this with low fat pudding and fat free whipped topping and it was jus...
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| Appetizer Recipes : Hot Spiced Tea |
| 2008-01-10 10:48:00 |
Ingredients :6 cups water12 whole cloves6 tea bags2 cups pineapple juiceJuice of 2 lemonsGrated lemon rind from 1 lemon1 cup fresh orange juice1 Tbsp. grated orange rind1 tsp. ground cinnamon1 cup granulated sugar (or to taste)Bring water to a boil and add cloves. Allow to simmer for 10 minutes. Add tea bags and allow to steep for 15 minutes. Remove tea bags and cloves and add remaining ingredients. Serve warm.Tips : Use your favorite sugar substitute....
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| Main Course Recipes : Asparagus Omelets and Smithfield Ham Hash |
| 2008-01-10 10:45:00 |
Ingredients :24 eggs1 and one half cups waterOne third cup real bacon pieces2 cups grated cheddar cheeseOne half cup onion, chopped32 small asparagus spears, cut into one inch pieces and blanched in boiling waterSalt and pepper to tasteSeparate egg whites from yolks. Reserve the yolks for later use. Pour the egg whites into a bowl and beat until frothy. Add about 1 and one half cups water to make the mixture runny. Add bacon, cheese and onion and mix well. Add salt and pepper to taste. Bend each asparagus stalk until it breaks and discard the tough stalk end. Cut the other ends into 1-inch pieces. Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender. Drain asparagus and fill the pot with cold water to stop the cooking process. Heat ...
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| Dessert Recipes : Citrus Salad |
| 2008-01-10 10:43:00 |
Ingredients :2 pink grapefruit, peeled and sectioned4 oranges, peeled and sectioned2 papayas, peeled and sliced1 avocado, peeled and sliced1 cup fresh berries, like strawberries, blueberries or raspberriesOne half cup poppy seed dressing (already prepared)One third cup slivered almondsCombine all fruit in a large bowl and drizzle dressing over top and toss. Sprinkle with slivered almonds.Tips : Not much room for improvement....
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| America One Unsecured - So you need a quick loan ? |
| 2008-01-08 10:59:00 |
Now for some off topic article. Few of you might know that I’m a head chef at one of a five star hotel. Two days ago my colleague told me a story that he need a fast loan but unfortunately he had no credit at all and was confuse where to go. He found his dream house but his saving is not enough to do the purchase. The competition is tight and he managed to make the owner of the house like him to lower the price, unfortunately the price is still high enough for him. I feel pity for him so I tried to do some research about a fast and quick loan services that spread all over on the internet. I found a competent one called American One Unsecured located at http://www.americaoneunsecured.com for Small Business Loan. The co...
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| Appetizer Recipes : Beef Stuffed With Cream Cheese |
| 2008-01-07 00:58:00 |
Ingredients :One half pound thin sliced roast beef8 oz. cream cheese, softened1 clove garlic, minced1 Tbsp. lemon juiceOne half tsp. seasoned salt1 Tbsp. prepared horseradishCombine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.Tips : Use lean roast beef and light cream cheese....
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| Main Course Recipes : Schnitzel Paniert, Rosti & Rotkohl |
| 2008-01-07 00:55:00 |
Ingredients :4 very thinly sliced pork steaks2 eggsOne half cup milk1 cup flour1 tsp. black pepperOne half tsp. paprikaPeanut oil for deep-fryingPreheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.Tips : Use your favorite egg substitute and low fat milk. If you cannot find thin cut pork steaks your local butcher should be able to cut some for you. RostiIngredients :2 lbs. russet potatoes1 cup olive oilSalt and pepper to taste1 Tbsp...
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| Dessert Recipes : Streusel Pie |
| 2008-01-07 00:53:00 |
Filling:Ingredients : 1 prepared 9-inch pie crust2 29-oz. cans of sliced peaches, drainedOne third cup all-purpose flourOne half cup powdered sugar1 tsp. cinnamon Topping:Ingredients : Three quarters cup all-purpose flour1 tsp. cinnamonOne half cup brown sugarOne third cup butterCombine filling ingredients in a large bowl and mix well. Pour into pie crust. Combine all topping ingredients and mix well with fork until crumbly. Sprinkle topping over filling. Bake in preheated oven at 375 degrees for 40 to 45 minutes or until topping is golden brown. You may cover the edges of the pie crust with tinfoil after 20 minutes of baking to prevent excessive browning.Tips : Use your favorite sugar substitute....
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| Dessert Recipes : Macadamia Nut Brittle |
| 2008-01-04 10:32:00 |
Makes about 1 3/4 pounds (875 g)Ingredients :2 cups (500 ml) unsalted shelled macadamia nuts1 1/4 cups (310 ml) granulated sugar1/3 cup (80 ml) light corn syrup1/3 cup (80 ml) water1/2 pound (250 g) unsalted butter, cut into small pieces1 teaspoon salt1/2 teaspoon baking sodaPreheat the oven to 350 degrees. (180 C).Spread the nuts on a baking tray and toast them in the oven until light golden, 8 to 10 minutes, turning the nuts after 5 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature. Put the cooled nuts in a food processor fitted with the stainless-steel blade and pulse the machine a few times to chop them coarsely. Set aside.Put the sugar in a deep, medium saucepan. Add the corn syrup and water and, over medium heat, bring to a boil. Continue b...
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| Appetizer Recipes : Tortilla Soup |
| 2008-01-03 12:50:00 |
SOUP :Ingredients :2 ears fresh sweet corn, husks and silks removed4 or 5 large garlic cloves, peeled1 small onion, about 2 ounces, peeled, trimmed, and quartered1 small jalapeno chili pepper, trimmed and seeded2 tablespoons corn oil2 corn tortillas, cut into 1-inch squares2 large ripe tomatoes, about 1 pound total weight, peeled, seeded, and coarsely chopped2 tablespoons tomato paste2 teaspoons ground cumin2 quarts good quality canned chicken broth, heatedSaltFreshly ground black pepper GARNISHES :Ingredients :2 corn tortillas1 ripe avocado1 large chicken breast, cooked, boned, and skinned1/2 cup shredded Cheddar or crumbled cotija cheese1/2 cup sour cream or Mexican crema1/4 cup chopped fresh cilantro leavesUsing a large, sharp knife, and holding an ear o...
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| Dessert Recipes : Tan Slices |
| 2008-01-02 12:11:00 |
Pastry and Crumbles Six ounces of butter softened (do not melt)Ten ounces of flourFour ounces of white sugarOne tsp of vanilla Filling One half a can of sweetened condensed milkTwo Tbl of golden syrupTwo ounces of butterOne tsp of vanillaPut softened butter and sugar in a medium bowl. Cream them with your mixer or by hand. Make SURE the butter is soft--but not melted--or your mixture will be too gummy. Add vanilla. Mix. Add the flour and mix. The mixture should be fairly crumbly but easy to press into a crust.Use a 9" springform pan. Grease the bottom. Press three quarters of the mixture into the bottom of the pan. That forms your crust.In a small sauce pan mix the condensed milk, syrup, butter and vanilla. Heat on medium just until it melts. You can do this in your microwave too if you p...
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| Appetizer Recipes : Potato, Leek and Fennel Soup |
| 2007-12-30 10:38:00 |
Ingredients :2 Tbsp. butter2 cups sliced leeks2 cups sliced fennel bulbs6 cups chicken broth2 pounds red potatoes, washed and cut into bite-sized piecesMelt butter in a large pot, add leeks and fennel and saute until tender. Add chicken broth and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender (about 20 minutes). Place soup (in batches) in a blender and puree. Return to pot and heat and add salt and pepper to taste.Tips : Use olive oil in place of the butter....
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| Main Course Recipes : Linguine with Clam Sauce |
| 2007-12-30 10:36:00 |
Ingredients : 1 26-oz. jar pasta sauce4 6-oz. cans minced clams, undrained2 cloves garlic, minced1/2 tsp. red pepper flakes1 pound linguineOne third cup fresh grated Parmesan cheeseCombine pasta sauce, clams, garlic and red pepper flakes in a saucepan and bring to a boil, reduce heat and simmer. Meanwhile, cook linguine according to package directions, drain and serve with clam sauce on top. Sprinkle with fresh Parmesan cheese.Tips : Not much room for improvement here....
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| Dessert Recipes : Chocolate Chip Scones |
| 2007-12-30 10:30:00 |
Ingredients :2 cups baking mixTwo thirds cup semi-sweet chocolate chipsOne third cup heavy whipping creamOne quarter cup sugar1 egg1 tsp. vanillaCombine all ingredients in a large bowl and mix together until a soft dough forms. Spray a cookie sheet with non-stick spray, shape dough into an 8-inch circle and place on the cookie sheet. Carefully cut into 8 equal pieces but do not separate. Bake at 425 for 12 minutes. Allow some cooling and then separate the pieces before serving.Tips : Use your favorite egg and sugar substitute....
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| Appetizer Recipes : Salmon Quesadillas |
| 2007-12-29 12:01:00 |
Ingredients :8 oz. smoked salmon2 cloves garlic, minced1 tsp. dried dill1/2 tsp. pepper4 flour tortillas2 cups Monterey Jack cheese1 Tbsp. oilSaute salmon, garlic dill and pepper in olive oil. Spread mixture over 1/2 of each flour tortilla and sprinkle with cheese. Fold tortillas over and return to skillet to brown on both sides and to melt cheese. Slice into quarters and serve with salsa.Tips : Use low fat cheese and fat free non-stick spray in place of the oil....
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