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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. |
| Language: English |
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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 sauce, sprinkle generously with fres...
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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 Belgian endive, sliced2 bulbs fennel, trimmed and sliced1. To prepare ...
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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 nonstick skillet over medium-high h...
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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 and vanilla in a medium bowl until smooth. Spread 1 tablespoon of batter into a 2 1/2-inch circle on t...
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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, washed and trimmed, leaves cut into 3-inch squares1 1/2 cups good...
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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 creamy, 7 to 8 hours. Stovetop Vari...
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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.Tip : To toast nuts & seeds on the stovetop: Toast in a small d...
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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. Season with salt and pepper. Let c...
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