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| Articles about Sauce |
| Muffins , les vrais ... à ma sauce | | 2008-08-30 04:18:00 | | Alors , avant hier je crois j'ai publié ce fameux petit gâteau au chocolat avec un coeur fondant au nutella , vous vous souvenez ??? Bon , c'est bien je vois que vous suivez !! Un bon point pour vous ... lol Donc effectivement , comme l'a gentiment fait remarqué tiuscha la recette n'est pas vraiment celle d'un muffin ... Donc , en ce sens je me suis bien demandé qu'elle était la " vrai "... | | By: Pron0x-TV | | |
| | Lon's Birthday Basket: Honey Habanero Grilling Sauce | | 2008-08-28 14:45:00 | | I was out all yesterday afternoon, looking at apartments (yes, still looking), so dinner had to be simple. Luckily, we had this Braswell's Select Honey Habanero Grilling Sauce from Lon's birthday basket. It only took a few minutes to skewer up some pork kebabs, drenched in the grilling sauce, and stick them on the grill.We had the kebabs with pita, roasted plantains, and some salad. It was a simple yet delicious dinner. As for the Honey Habanero Grilling Sauce, it was really just a mild barbecue sauce, nothing special. Neither of us could taste the habanero and when we looked at the ingredients, it was the second to last listed. While I don't recommend this one, having a good barbecue or grilling sauce on hand does make dinner super easy. | | By: FoodMayhem | | |
| | Luxury Rhubarb Sauce | | 2008-08-26 03:01:01 | | It is not rhubarb season but I have some of mine frozen for future use.
INGREDIENTS
Serves 4
* 500 ml rhubarb, cut into chunks
* 1 dl white syrup
* 1 cinnamon...
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| | By: My Recipes | | |
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| Spinach Fettucini with Cherry Tomatoes in Garlic & Wine Sauce | | 2008-08-19 23:40:16 | | There's nothing like a plate of spinach fettucini served as dinner on a weeknight, especially when its smelling of garlic and looks as pretty as this one! Improvising pasta recipes is one of my favorite cooking adventures, and this time the lucky choice was spinach flavored fettucini. Initially, I wanted to go for sun-dried tomatoes, but the pack of inviting cherry tomatoes looked so beautiful beside my green pasta, that I had to include them in the recipe. Garlic and pine nuts were definitely...
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| | By: Fun and Food | | |
| | Cloudberry Porridge & Cloudberry Sauce | | 2008-08-19 06:48:01 | | I have spent one week in the mountains picking berries. Now I have returned home with lots of ripe cloudberries. When fully ripe, they are not tart but very soft and juicy. They have a delicious mild...
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| Cheese Ravioli with Tomato Basil & Cream Sauce | | 2008-08-12 23:05:06 | | Ravioli, by far, is my preferred pasta choice over any others, and I tend to be partial towards places which serve a good plate of Cheese Ravioli cooked in Creamy Tomato sauce. I don't like the plain marinara sauce with my Ravioli, and white sauce gets too heavy, so whenever we make Stuffed Ravioli at home, I go for a Tomato Basil and Cream sauce, which is a best of both the worlds! Filled with the goodness of tomatoes, spiced with basil and herbs, and with just a hint of cream to give it the...
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| | By: Fun and Food | | |
| | Nutella Crepes with Peaches & Raspberry Sauce | | 2008-08-12 21:54:51 | | I've always preferred crepes over omelettes, especially for breakfasts, but after watching Alton Brown's Good Eats episode featuring Crepes, I have to say I've become a fan! These Nutella Crepes are particularly special as they have hazelnut-flavored Nutella, one of my favorite indulgences! Seriously, there's no way someone could refuse a helping of Nutella; creamy, chocalatey, nutty, gooey, velvety, sweet & tasty, I could go on describing this spread, and Crepes are a wonderful way to...
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| | By: Fun and Food | | |
| | Beef Rolls In Red Wine Tomato Sauce - Italian | | 2008-07-27 04:05:10 | | Beef Braciole ~ These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. They go perfectly with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.Serves 6 1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices2 Cloves Garlic, Finely Minced2 Tablespoons Fresh Rosemary6 Thin Slices Of Prosciutto, Cut In Half1/4 Cup Grated Parmesan Cheese1/3 Cup Olive Oil1 Cup Dry Red Wine1 Carrot, Finely Chopped1/2 Onion, Finely Chopped1 Celery Stalk, Finely Chopped2 Cups Chopped Canned TomatoesSalt & Pepper1/4 Cup Chopped Fresh ParsleyPound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook unt | | By: cookbook n recipes | | |
| | Spagetti wine sauce | | 2008-07-15 16:37:00 | | These days its getting so hot that its really a pain to be in front of the stove cooking for longer hours!! I simple find myself craving for lighter dishes! This one happens to be a light dish. Originally inspired by a dish from Everyday Italian on Food Network!Here is what i didSpagetti 1 hand fullPrawns/shrimp 12garlic minced 1 cloveWhite wine 1/2 cupSpinach 2 hand fullsChilly flakes 2 pinchesSun dried tomato chopped 1 tbspSaltOlive oil 1 tbspParmesan cheese (optional, as desired. I did not | | By: kannada cuisine | | |
| | Cooking With Rickey: Rickey’s Bitchin’ BBQ Sauce | | 2008-07-03 07:09:00 | | Ah, the Fourth of July. A day when our nation pauses to reflect upon its proud history by gorging itself silly on charred beef, chicken, and pork. A day of unabashed feasting and wanton disregard for the AMA approved Body Mass Index. Now we’re not going to tell you how to grill your food because being an honest to goodness carnivore, you already know all of that already, don’t you? So in honor of our great nation’s 232nd birthday, we’ve decided to discuss a substance that has emerged as a symbol of our country’s treasured values of democracy, free expression, and tolerance for individual difference: barbeque sauce.Face it, what other commodity inspires such raw creativity, passionate debate and celebration of regional differences? Call us nuts, but more than any fireworks display, John Philips Sousa anthem, or giant flag, barbeque sauce gives Rickey an appreciation for rugged American individualism. For those philistines who have foolishly resorted to purchasing store brand B | | By: Riding With Rickey | | |
| | Cheesed off with the brown sauce! | | 2008-06-21 05:00:41 | | It seems every trade and profession these days has its own business-speak. The catering industry is no exception. I'm a great fan of cookery programmes on TV. Ina Garten, the Barefoot Contessa, is my latest interest! It's made by the same company that does Nigela Lawson's shows. Thankfully, St. Vitas doesn't operate the cameras!A lot of these cooks and chefs have developed the habit of saying that everything is "off" this and "off" that. Nothing is ever cooked properly in a word sense. It is baked off, boiled off, or sweated off. Sounds ghastly. Fanny Cradock only ever managed to sweat off Johnny. The one that really gets me is "pan-fried". Nothing is just fried these days. It is PAN FRIED!One menu item is pan-fried sea bass. This popped up in the early 80's. I remember a time when it was just called bass. "I've got a nice piece of bass, madam!" as my mother looked over the Macfisheries slab. She never thought of pan frying it.Do we ever ask for our eggs done this way? Americans are gr | | By: A View from Middle England by Arden Forester | | |
| | Beef and Noodles in Lemon Sauce recipe | | 2008-06-08 23:21:00 | | Servings: 41 cup fine egg noodles2 tablespoons butter or margarine3/4 cup onions, diced1 1/2 pounds leanest ground beef1 pound mushrooms, sliced3/4 cup water2 egg yolks3 tablespoons fresh lemon juice2 tablespoons sherryPut the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.In a frying pan, melt the butter, add the onions, and saut five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonsful of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately.Calories: 264 Protein: 14.5 g Sodium: 185 mg Fat: 11.7 g Carbohydrates: 9.8 gExchanges: 3/4 Bread/Starch, 2-1/2 Medium-Fat MeatSource: The Diabetic Newsletter | | By: ALL COOKING | | |
| | Fish with in Coconut Sauce / Ikan Masak Santan | | 2008-06-07 22:19:52 | | OVERVIEW:Fish in a hot coconut sauce.INGREDIENTS:500 gr MackerelSalt2 Onions1 tablespoon Sambal Ulek1 stalk lemongrass1 teaspoon trassi1 slice galangal400 ml (one tin) Coconut milk1-2 laurel leaves1 Daun jeruk purutOilPREPARATION:Using a mortar & pestle or food processor, make a paste from the onions, sambal, lemongrass, trassi and galangal. Season the fish and fry on both sides in the oil to a golden colour. Don't overcook, the fish must remain firm. set aside. Add the coconut milk and, on a low flame, reduced the sauce to about halve its volume . place the fish in the sauce and add the laurel and jeruk purut leaves and simmer for a few more minutes. Serve with boiled rice. | | By: Recipes Indonesian Food | | |
| | Peanut Sauce / Saos Kacang | | 2008-06-07 22:14:58 | | OVERVIEW:Indonesian fried rice and many more dishes including chips (french fries). Why not serve it at your next barbecue party.INGREDIENTS:1 small Onion30 gr Dark Brown Sugar20 ml Kecap Manis1 teaspoon Coriander½ teaspoon Cumin3 tablespoons Peanutbutter1 stalk Lemon grass (crushed)1 tablespoon Lemon juice1 tablespoon groundnut oil1 teaspoon Sambal UlekCoconut Milk or WaterPREPARATION:Finely dice a small onion. Put the oil in a small saucepan and soften the onion,Slowly heat on low flame adding liquid as required to make it into a smooth sauce.add all other ingredients except coconut milk/water.Remove Lemongrass before serving. | | By: Recipes Indonesian Food | | |
| | Egg Dish Full Chili Sauce / Sambal Goreng Telor | | 2008-06-05 21:42:45 | | OVERVIEW:A traditional Food Indonesian with egg dish sauce chili served with a meal.INGREDIENTS:4 Eggs2 cloves Garlic½ teaspoon Trassi1 red pepper2½ cm Galangal root2 Tablespoon Oil3 Shallots1 Bay or Salam leaf½ teaspoon Tamarind paste2 teaspoons Sugar½ cup Coconut milk100 gr. ShrimpsPREPARATION:Hard boil eggs for 10 minutes. Heat oil in Wok or frying pan.Fry diced Onion, Garlic, Trassi, Pepper and Galangal slowly for 10 Min.Add Bay leaf, Tamarind, sugar, Coconut milk and ½ cup of water and cook for 5 min. Add shrimps and slow cook for a further 5 min. Peel the eggs and heat through in the sauce. Slice eggs in halve lengthwise and arrange on dish.Pour hot sauce over eggs and serve. | | By: Recipes Indonesian Food | | |
| | Minced Meat Patties & Lime Sauce | | 2008-05-30 08:11:37 | | This is not at all a traditional Swedish recipe. It's more or less a blend of Mediterranean and Middle Eastern cuisine. The sauce is sourish, refreshing and creamy. My family likes this...
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| | By: My Recipes | | |
| | Salted Sliced Pork with Onion-Sauce & Boiled Potatoes | | 2008-05-27 05:12:40 | | My husband likes to eat food but he seldom makes meal requests and he seldom cooks. He was brought up in a large family with strict traditional rules about men's and women's roles.
In recent years,...
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| | Melon Salad With Yogurt Sauce and Lime | | 2008-05-25 21:42:00 | | 1 muskmelon, cantaloupe or another orange-fleshedmelon, washed1/2 of a honeydew melon, washed before cutting1/2 of a small watermelon, washed before cutting 1/2Cup milk1 cup yogurt, preferably whole milk or low-fat (notfat-free)1 tablespoon honey2 tablespoons light brown sugar1 or 2 limes, cut into wedgesIn a bowl, whisk together the milk, yogurt and honey.Cover and refrigerate until ready to serve.Just before serving, peel and seed the melons and cutinto 1-inch cubes. Combine them in a bowl, tosslightly, and divide the mixture into chilled dessertbowls. Drizzle the yogurt sauce on top of the fruit.Sprinkle each serving with brown sugar and serve withlime wedges that can be squeezed over the fruit at thetable.Yield: 12 servingsNutritional AnalysisPer serving:calories, 80at, 1 gramcalories from fat, 1 percentcarbohydrates, 17 gramsprotein, 2 gramsfiber, 1 gramcholesterol, 3 milligramssodium, 33 milligrams | | By: Ethnic Indian Dishes recipes and Preparation video | | |
| | Chicken stir-fry with spicy peanut sauce | | 2008-05-11 22:43:00 | | Ingredients2 whole chicken breasts, skinned, boned & cut into bite-size pieces1/2 c. peanut butter1/2 c. water2 tbsp. soy sauce1 tbsp. brown sugar2 tbsp. peanut or vegetable oil2 or 3 cloves garlic, minced1/2 tsp. crushed red pepper3 to 4 c. sliced broccoli or spinachPreparation : Thai Chicken stir-fry with spicy peanut sauce
In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside.In a wok or large skillet, heat oil over high heat.Add garlic and pepper; stir-fry 30 seconds.Add chicken, stir-fry until firm and white, about 5 minutes.Add broccoli or spinach, stir-fry until bright green, about 3 minutes.Stir in peanut butter mixture.Cook, stirring constantly until sauce is smooth, about 3 minutes.Serves 4. from : cooks.com
| | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Freezer Cooking Meat Sauce Recipe | | 2008-05-06 03:05:03 | | Pasta and meat sauce - one of the most popular dishes among Swedish families with children. The price of this dish has risen by 20% in the past year. In spite of that, it continues to be one of the...
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| | By: My Recipes | | |
| | Pasta Tasting - Course 3: Good Old Meat Sauce Topped with Criminis | | 2008-05-04 20:11:00 | | I wanted to end with a classic pasta dish so that it would satisfy what anyone would imagine as a pasta dinner. You can't go wrong with meat sauce! We happened to have a large amount of very lean sliced beef so Lon got to play with our new grinder attachment. Because it was so lean, I added pancetta to this recipe but I still think you should use fattier meat. I got to make mushrooms since Lon wasn't going to be home but I still chose to make it a mushroom topping as opposed to mushrooms in the sauce because I figured we would have left-overs, and Lon would want to eat it.Good Old Meat Sauce5 ounces Pancetta, chopped2 onions chopped2 small or 1 medium carrot, brunoised2 pounds of lean ground meat2 (14.5 oz) cans diced tomato1 (15 oz) can tomato sauce1 (28 oz) can crushed tomato12 cloves garlic, thinly sliced2-3 bay leaves1. Heat a large pot on a medium flame. Add Pancetta and brown for about 8 minutes.2. Add onions and carrots and sweat for about 4 minutes.3. Add ground meat and stir | | By: FoodMayhem | | |
| | | | | Beef Enchiladas in Green Sauce | | 2008-04-18 10:15:00 | | This is not the best thing to be eating 6 weeks before your wedding, but I had most of the ingredients for Enchiladas just sitting in my fridge, waiting to be brought together. It turned out scrum-diddle-ee-umptious!Beef Enchiladas in Green SauceIngredients1 recipe of green sauce (at room temperature)2 1/2 cups extra sharp cheddar cheese, grated scant 1 cup Malvarosa, finely grated1 teaspoon olive oil1/2 cup onion, finely chopped12 oz ground beef1-2 teaspoons flour1 rounded tablespoon fresh cilantro, chopped 12 (6-inch) corn tortillas1/2 cup sour creamInstructionsCombine cheeses in a bowl. Preheat oven to 375 degrees.Heat oil. Saute onions on medium for 2 minutes. Add beef and cook until it turns brown, stirring often. Season lightly. Add 1 teaspoon flour and stir. If the mixture is still wet add another teaspoon of flour. Remove from heat and add cilantro.Heat a pan with non-stick spray and heat the corn tortillas lightly on both sides so that they are soft. Set aside.Place 1 tablespo | | By: FoodMayhem | | |
| | Raspberry Coulis(Sauce) with Creme Fraiche - Layered Dessert | | 2008-04-16 17:09:56 | | When you think about making desserts, fruits are one of the main ingredients most of the times. One of the easiest and most satisfying way of eating seasonal fruits is by making coulis, compote or preserves out of them, without giving up their nutritional value. Raspberry Coulis is one of the preferred toppings for many desserts. Coulis, traditionally a french recipe, is a form of thick sauce made from puréed and strained vegetables or fruits, and used as a base for other sauces or as toppings...
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| | By: Fun and Food | | |
| | Oxtails Stewed in Pasta Sauce (Pressure Cooker) | | 2008-04-12 12:51:12 | | Hearty oxtails are cooked up quickly in the pressure cooker along with leeks, carrots, black olives, wine, and tomato pasta sauce. The potatoes are riced with Parmesan cheese and served with the beef stew mixture on top.INGREDIENTS:1 tablespoon olive oil1-1/2 cups thinly sliced leeks or coarsely chopped onions1 cup dry white wine or vermouth3-1/2 pounds meaty oxtails cut into approximately 2-inch lengths3 large carrots, peeled and cut into 2-inch chunks1 cup oil-cured, pitted black olives2 cups pasta sauce1/4 to 1/2 teaspoon crushed red pepper flakes (optional)3 pounds Idaho or russet potatoes, scrubbed or peeled and cut into 2-inch chunksSalt and freshly ground black pepper to taste2 tablespoons olive oil or butter (optional)3/4 cup freshly grated Parmesan cheese, plus more for garnish3 tablespoons chopped fresh basil or parsleyPREPARATION:Heat the oil in the pressure cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute.Add the wine and stir well. Continue c | | By: cookbook n recipes | | |
| | Exotic Moisturizing Lotion By Hoss Sauce | | 2008-04-09 08:01:00 | | Skin Firming and Anti-Aging Exotic advanced all day moisturizing lotion, shimmering with a touch of sunless.If you are looking for some of the best Indoor/Outdoor tanning lotions, or moisturizers, look no further. Hoss Sauce is your answer. Hoss Sauce's business philosophy is to give the tanner the highest quality products and to deliver quality skin care. If you want to experience an exotic skin moisturizing lotion that will leave your skin silky smooth, then this one is for you.Skin Firming and Anti-Aging formula makes this Exotic an Advanced All Day Moisturizing Lotion by Hoss Sauce, perfect for everyone. This is a unique World Class Moisturizer that has been proclaimed by many as the very best they have ever used. Exotic is formulated to give your skin the best of care. This Aloe based lotion that has the vitamins, minerals and antioxidants needed to make your skin feel soft and sexy. Provides 12 hours of moisturization.This super rich Herbal moisturizing lotion smells delicious! | | By: The Makeup Divas Beauty Blog | | |
| | | Sun Sauce Is All You Need! | | 2008-04-08 09:06:00 | | Who needs the sun when you have Sun Sauce. Take it from me, an ex sun worshipper, this sunless moisturizing lotion will give you a subtle tan without the dangerous side effects. I have spent most of my adult life perfecting the bronze look. I became so addicted to it that I spent a good part of my time just soaking up all the rays that I could in the summer. When winter came, I graduated to the tanning beds. Not long after that I began hearing about the dangers of sun exposure to UVA and UVB rays primarily from tanning under the sun as well as tanning beds and so I decided to seek other alternatives. I have tried a lot of different kinds of sunless tanning over the years, lotions, tanning towels, sprays, you name it, I've tried it. Some were so laced with perfumey smells, that they would literally make me nauseaous, while others would smell great but they either left streaks or turned orange on me. I had basically given up on sunless tanning until I heard about Sun Sauce. I figured wh | | By: The Makeup Divas Beauty Blog | | |
| | I love Sa Cha Sauce! | | 2008-04-07 16:17:00 | | Sa Cha Sauce, also known as Chinese Barbecue Sauce, is one of my favorite flavors from Asia. It's a staple sauce for hot pot, but for me, it's my go to sauce for stir fry's. It's different every time I make it because you can just throw whatever you have in, vegetables, proteins, noodles, add Sa Cha Sauce and some soy sauce. Here are a couple of ways I've cleaned out my fridge with this dish.Sample 1 - I had linguine left over from the night before and had bell peppers, jalapenos, tomato, carrots, broccoli rabe and onions, making a Sa Cha Lo Mein.Sample 2 - I had a left-over drumstick so I pulled off all the meat and threw it in the wok with jalapenos, bell peppers, broccoli, carrots, grape tomatoes, and scallions. I served it with my left-over multi-grain Korean rice.Sample 3 - We had a quick lunch with Wei-Chuan mini buns and some left-over food, and I wanted a vegetable side dish. I used Chinese broccoli, scallions, onions, carrots, grape tomatoes, and celery.Sample 4 - I made a qui | | By: FoodMayhem | | |
| | Baked Rigatoni Pasta with Homemade Garlic and Basil Marinara Sauce | | 2008-04-03 23:40:22 | | Pasta is such a staple dinner item in so many homes, it can get kind of challenging to make it interesting! But of course, thanks to hundreds of different types of pasta varieties, and also the packaged sauces that supermarkets horde for you, there are plenty of options to choose from, especially when different people in the same house have different tastes. Like I love penne and rigatoni, but my dear husband settles for nothing but linguine or fettucine. So if I have to feed him something...
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| | By: Fun and Food | | |
| | Country Bob's All Purpose Sauce | | 2008-04-01 21:04:00 | | Register below and we will send you a coupon for free bottle of our original All Purpose Sauce. Plus you'll be signed up for our Country Bob's Newsletter. Sign up a friend or relative, they will thank you for it. All registrations will be kept confidential.One coupon per household.Link Here | | By: Free Stuff | | |
| | Keredok (Fresh Salad With Peanut Sauce) | | 2008-03-26 21:57:00 | | Fresh Salad With Peanut Sauce(Keredok)Ingredients :1 fresh red or green semihot chili, cut into thin slices 1 clove garlic, sliced 1 teaspoon salt 2 small slices kencur, soaked in water for thirty minutes (optional) 3 tablespoons crunchy peanut butter 1 teaspoon tamarind, dissolved in 1 tablespoon water 2 teaspoons sugar 1 cup thin-sliced cucumbers 1 cup fresh bean sprouts 1 cup lettuce, broken into bite-size pieces DirectionsCrush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish. Add the tamarind liquid and sugar. Mix well. Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature. Makes 4 servings, with other dishes. | | By: Nusantara Recipe | | |
| | A Chicken Soup And Rinfleš With Anise Leaves Sauce | | 2008-03-25 13:17:37 | | Soup: 6 medium sized potatoes, 7 large carrots, 1/4 big celery root, 2 large parsley roots, 1 small parsnip root, 1 whole garlic, 2 small onions 1 large chicken, 5-6 black pepper seeds, 1 bay leaf, 2,5 l water.Slightly roast onions, on a foil.Put all the ingredients in a large pot and cook.The vegetables will be cooked before the meat (check it with your fork, if it comes in easily then it's done), so after it's cooked remove it from the pot and continue to cook meat some more. When the meat is done too, sift soup in another pot and boil. In the meantime prepare the dumplings.For the dumplings: Beat 1 egg white, then stir in 1 egg yolk, some parsley leaves and gradually stir in 70-100 g semolina. When soup boils, reduce heat and take amounts of 1 tsp of mixture and place in a pot. Cook until soft.For the sauce: Slightly heat 2 Tbsp oil and add 3 Tbsp corn starch dissolved in cold water. Stir continuously. Pour in 200 ml soup and 1 tsp chopped anise leaves and 2 Tbsp sour cream (20% mi | | By: Palachinka | | |
| | Barbecue Fish Sauce. | | 2008-03-21 04:45:02 | | 1/2 cup vegetable oil3/4 cup onion -- chopped3/4 cup catsup3/4 cup water1/3 cup lemon juice3 tablespoon sugar3 tablespoon worcestershire sauce2 tablespoon prepared mustard2 teaspoon salt1/2 teaspoon pepperSaute onion in oil in medium heavy saucepan over medium-high heat until tender. Combine with all ingredients and simmer 10 - 15 mins. Using any mild fish, fileted or whole, place fish in wire basket that will hold fish firmly in place or put a wire mesh on your grill. Brush fish with seafood sauce occasionally until fish is flaky. This sauce is also excellent on shrimp. Oh, and if you're not happy with the freshness of your fish, soak it in milk for a few hours. It takes the "fishy" smell out of the fish. | | By: cookbook n recipes | | |
| | Chocolate Cupcakes with Orange Cream Sauce (For St.Patrick's Day) | | 2008-03-14 17:02:17 | | St.Patricks's Day is around the corner, and most of the lucky ones are going to enjoy a 3-day weekend in the US! St.Paddy, as he's lovingly called, is supposed to have been responsible for a lot of miracles, and of course, spreading of Christianity in Ireland (though he was born in Britain). March 17th is celebrated worldwide by Irish people and non-Irish too (mainly in Australia, North America, and Ireland) as an annual Feast Day to celebrate the essence of the bishop St. Patrick....
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| | By: Fun and Food | | |
| | Sambal Terong (Aubergine Sauce) | | 2008-03-10 00:43:00 | | Aubergine Sauce(Sambal Terong)Yield: 6 servings Ingredients :2 sm Aubergines 1 lg Spanish onion 4 Cloves garlic 1 tb Vegetable oil 2 ts Chilli powder 1 sl Terasi 1 ts Brown sugar 2 lg Tomatoes DirectionsSlice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds. Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes. If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when | | By: Nusantara Recipe | | |
| | Sambal Kecap (Sweet Chili Sauce) | | 2008-03-10 00:41:00 | | Sweet Chili Sauce (Sambal Kecap) Ingredients :5 red chilies, sliced 4 small shallots, peeled and sliced 4 Tbs. sweet soy sauce 1 tsp. lime juice DirectionsMix all ingredients well and ready to serve...easy, huh? Sweet Soy Sauce(Kecap Manis)This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to look for sweet soy sauce that has the following brand: Kecap Cap Bango or Kecap Manis ABC.Ingredients :2½ cups sugar 2¾ cups Chinese dark soy sauce 3 cloves garlic, cracked ½ tsp. star anise pods 2 salam (Indian Bay) leaves 2 pieces laos (galanggal) ½ cup water DirectionsCarmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients. Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for | | By: Nusantara Recipe | | |
| | Sambal Kacang (Peanut Sauce) | | 2008-03-10 00:37:00 | | Peanut Sauce(Sambal Kacang)Ingredients :3 cups deep-fried peanuts 4 cloves garlic, peeled and bruised 12 bird's eye chilies, sliced 3 inches kencur (like galangal), peeled and choped 3 kaffir lime leaves ½ cup sweet soy sauce 2 tsp. salt 6 cups water 1 Tbs. lime juice Instructions :Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine. Put all ingredients in a pan except the lime juice. Simmer over very low heat for approximately 1 hour, stirring to prevent sticking. Stir in lime juice just before use. | | By: Nusantara Recipe | | |
| | Pork Loin with Peach Barbecue Sauce Recipe | | 2008-03-07 11:14:14 | | I got this recipe from a dear friend who is a great cook. Enjoy!
4 boneless, thick-cut pork loin chops or one or two pork loins
4 teaspoons garlic salt
1 tablespoon vegetable oil
1/4 cup chopped onion
2 teaspoons crushed garlic
1 bottle (12 ounce) Heinz chili sauce
1 can (8-1/4 ounce) light sliced peaches, drained and chopped, juice reserved
1 tablespoon [...] | | By: Recipes from Grandma | | |
| | Tomato Sauce & Noodles | | 2008-03-05 08:25:30 | | Someone motivated me to write this down today. I probably shouldn’t write such things down on account it represent a depth that goes beyond the personal. On the other hand, I should post something here for the month, eh?
Tommi’s Italian Tomato Sauce & Noodles.
The most important part of anything is… Some refer to it as [...] | | By: (Worst)Writer | | |
| | Sambal Bawang (Shallot Chili Sauce) | | 2008-03-05 04:06:00 | | Shallot Chili Sauce (Sambal Bawang)Ingredients :1 tsp. salt 1 Tbs. dried shrimp paste (terasi), toasted 1 Tbs. lime juice 1 cup oil 20 shallots, peeled and sliced 12 red chilies, seeded and sliced (be cautious!) 8 cloves garlic, peeled and sliced Directions :Heat oil over medium high heat. Sauté all ingredients except for the lime juice for approximately 2-3 minutes. Cool, then add the lime juice. | | By: Nusantara Recipe | | |
| | Sambal Soto (Soto Chili Sauce) | | 2008-02-22 02:02:00 | | Soto Chili Sauce (Sambal Soto)Ingredients :6 red chilies, boiled 10 bird's eye chilies, boiled 1 clove garlic, fried 3 candlenuts, fried salt to taste a pinch of sugar lime juice DirectionsGrind/pound the red chilies, bird's eye chilies, garlic and candlenuts together until it forms a paste. Add the salt and sugar. Last, add 3 Tbs. water aand limejuice to taste. Serve Note: Keeps up to 1 week or longer if refrigerated. | | By: Nusantara Recipe | | |
| | Hot White Chocolate Sauce & Frozen Berries | | 2008-02-12 06:44:08 | | A simple dessert recipe. Really refreshing in its simplicity. It doesn't take more than 10 minutes to make.
Use whatever berries you have available. Well, frozen strawberries are not suitable....
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| | By: My Recipes | | |
| | 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 heat until shimmering but not smoking (see Tip). Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.3. A | | By: Cooking is Easy | | |
| | | 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 quality canned chicken broth1 pound baby turnips, trimmed, peeled, and cut into quarters1 tablespoon granulated sugarFirst, make the marinade: In a saute pan, heat the oil over moderate heat. Add the | | By: Cooking is Easy | | |
| | McDonald's Big Mac Sauce - Special Sauce. | | 2008-01-20 18:43:09 | | If you like Big Macs, it's probably because of that tasty "secret" spread that is plopped onto both decks of the world's most popular double-decker hamburger. So what's so specialabout this sauce? After all, it's basically just thousand island dressing, right? Pretty much. But this sauce has a bit more sweet pickle relish in it than a typical thousand island salad slather. Also, I found that this clone comes close to the original with the inclusion of French dressing. It's an important ingredient - ketchup just won't do it. That, along with a sweet & sour flavor that comes from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not. This is the closest "special sauce" clone you'll find anywhere.1/2 cup mayonnaise2 tablespoons French dressing4 teaspoons sweet pickle relish1 tablespoon finely minced white onion1 teaspoon white vinegar1 teaspoon sugar1/8 teaspoon salt1. Combine all of the ingredients in a small bowl. Sti | | By: cookbook n recipes | | |
| | McDonald's Big Mac Sauce. | | 2008-01-20 18:40:24 | | Yield: 2 Cups1 c Miracle Whip1/3 c sweet relish1/4 c French dressing (orange not red)1 T sugar1/4 t black pepper1 t minced onionMix Ingredients Well. | | By: cookbook n recipes | | |
| | Yahoo Finds Fault with Google's Secret Sauce | | 2008-01-20 05:34:00 | | As complex as Google's PageRank may be, search experts at Yahoo seem to think it's not complex enough. Based on patent filings, Yahoo is dabbling in ranking algorithms that incorporate more user behavior data in advance of the company's next run at toppling Google's haloed relevance.
Seeing will be believing when it happens, of course, as Google is highly secretive about how its search engine
| | By: Tech Buzz | | |
| | BBQ Sauce like Kenny Rogers. | | 2008-01-14 10:08:13 | | 1 cup Applesauce 1/2 cup Heintz ketchup1 1/4 cups Light brown sugar -- pack6 tablespoons Lemon juiceSalt and pepper1/2 teaspoon Paprika1/2 teaspoon Garlic salt1/2 teaspoon CinnamonIn heavy saucepan bring mixture to boil. Stir constantly about 4 to 5minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)making sure sugar is completely dissolved. Allow to cook withoutstirring for 15 minutes on lowest possible heat, uncovered. Transfer totop of double boiler over simmering watr if to be used as a bastingsauce for ribs or chicken during baking; or cool sauce and refrigeratecovered to use in 30 days. Sauce freezes well. | | By: cookbook n recipes | | |
| | Warm Chocolate Muffins with Chocolate Sauce and Fresh Strawberries | | 2008-01-13 21:53:42 | | As life gets busier and work get more demanding day by day, its easy to resort to "semi-homemade" and "30-minute" meals for preparing our dinners. A full-time engineer myself, I know how difficult it can get at times when you have to sacrifice a gym session just because you still have to cook, and its inviting to gather the semi-cooked ingredients and spend less time cooking, at the same time still winning loads of compliments for your culinary skills(yeah, who knows I used something right off the shelf!:)) But as a cook, I can say that most of the joy and satisfaction that I derive from cooking is in the actual process, making something from scratch, trying out variations and methods, the smells and flavors that fill up my kitchen, getting involved as the delicacy takes shape, form, color and texture in the oven or on the stove, and finally, taking that extra step to make my meal more attractive and appealing! The joy of these small wonders can't compare to the packaged food! Yesterday, while browsing the cookbooks section in B&N, I saw several Rachel Ray books, and beside them was a book titled "29-Minute Meals", and I said to myself "They gotta be kidding me! Is this just a marketing gimmick, or do they actually ruin the pleasure of cooking by trying to prepare a meal in exactly 29 minutes or less??!!"I'm all for semi-homemade cooking, and using ingredients to ease your process is encouraged, but at least don't deprive yourself of the enjoyment while you cook! I needed some tonic for my body after this, and I went home and baked these simple Chocolate Muffins, layered with homemade sauce, and served with fresh strawberries. I could very well have chosen to make this a "5-Minute Meal" (and get a publisher for my cookbook:)), but I chose not to be drawn by the evil forces, and made these cute week-day desserts from scratch:)Note: This recipe makes 6-8 muffinsIngredients1 1/2 cup self-raising flour1 tbsp cocoa powder1/2 tsp bicarbonate of soda1 cup sugar4 tbs | | By: Fun and Food | | |
| | McDonald's Hot Mustard Sauce. | | 2008-01-13 21:09:20 | | I finally got on the case to bring you the definitive kitchen clone for this one - and it's a cinch! Tie one hand behind your back and witness plain old ground dried mustard mixing it up with sweet and sour flavors in a saucepan over medium heat. The cornstarch wrangles around in there to thicken and stabilize while Captain Habanero pops in for the perfect spicy punch. Use it for dipping, use it for spreading, use it again and again, since you'll make about a cup of the stuff. And McDonald's will be glad that we no longer need to hoard the little blister packs from the restaurants.1/2 cup water1/2 cup corn syrup1/3 cup plus1 tablespoon white vinegar2 tablespoons ground dried mustard4 teaspoons cornstarch1 tablespoon granulated sugar1 tablespoon vegetable oil1/2 teaspoon turmeric1/2 teaspoon salt10-14 drops habanero hot sauce1. Combine all ingredients in a small uncovered saucepan. Whisk until smooth.2. Turn heat to medium and bring mixture to a boil, stirring often. Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove sauce from heat and chill in refrigerator in a covered container.Makes 1 cup. | | By: cookbook n recipes | | |
| | Pac Man à la sauce Apple ? | | 2008-01-13 04:18:00 | | La Keynote de Steve Jobs étant très proche un petit jeu
sympathique à vu le jour. Il s'agit d'une version de Pac-Man spéciale
MacWorld puisque le héros n'est autre que Steve Jobs.
Le but est de rechercher les objets qui seront peut-être annon... | | By: iPhone, le blog | | |
| | McDonald's Sweet and Sour Dipping Sauce. | | 2008-01-09 21:42:06 | | This recipe clones one of those sauces you get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of shoving a fistful of the little green packs into your backpack, you can make up a batch of your own to use as a dip for store bought nuggets, chicken fingers, fried shrimp, and tempura. Or you can even use this as a sauce for the traditional Chinese sweet and sour dish (with pineapple, bell pepper, onion, and sautéed chicken or pork.) It's a simple recipe that requires a food processor or a blender, and the sauce will keep well for some time in the fridge.1/4 cup peach preserves1/4 cup apricot preserves2 tablespoons light corn syrup5 teaspoons white vinegar1 1/2 teaspoons cornstarch1/2 teaspoon soy sauce1/2 teaspoon yellow mustard1/4 teaspoon salt1/8 teaspoon garlic powder2 tablespoons water1. Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth.2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.Makes about 3/4 cup. | | By: cookbook n recipes | | |
| | Easy Cooked Salmon with Herb Sauce | | 2008-01-09 07:48:23 | | Fat food, sweets and sedentary - not a good combination for anyone.Eating and drinking more calories than I have burnt up has caused me weight gain during the Christmas Holiday. Now I have to stay away from bad fat and sweets for a while and stick to low fat foods like fish.INGREDIENTS:Serves 4* 600 grams fillets of salmon, fresh or frozen, cut into 4 portions* 2 liters (2000 ml) water* juice of lemon* sugar* salt* dill sprigsTHE HERB SAUCE:* 2 tablespoons dill, chopped* 2 tablespoons parsley, chopped* 2 tablespoons chives, chopped* 3 dl (300 ml) crème fraiche* salt* pepperMETHOD:1. Pour the water into a large saucepan.2. Add juice of lemon, sugar and salt - the water must taste like sweet and sour sea water.3. Bring the "sea water" to the boil.4. Place the salmon pieces in the boiling water.5. Slide the saucepan off the heat and cover with a lid.6. Let fresh salmon steep in the hot liquid for 7-8 minutes (frozen ab. 20 minutes).7. Combine the sauce ingredients, taste with salt and pepper.Lift the fillets of salmon from the water and arrange with dill sprigs on a plate. Spoon the sauce over the fish, serve with cooked potatoes and a salad.Cooking the salmon this way is forgiving. It is the best way. The salmon can't be overcooked. This method never dries the fish out.Copyright © 2008. http://minareceptsamlingar.blogspot.com. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement.http://minareceptsamlingar.blogspot.com/feeds/posts/default?alt=rss
| | By: My Recipes | | |
| | TOASTS DE CREVETTES sauce ciboulette et citron | | 2008-01-06 17:38:36 | | TOASTS DE CREVETTES
sauce ciboulette et citron
POUR 24 PIECES :
24 crevettes cuites 1 baguette 1 petit pot de mayonnaise 1 citron ciboulette ciselée basilic frais
Découpez la baguette en 24 pièces.
Passez ces dernières au four, position grill.
Pendant ce temps, mélangez la mayonnaise avec la ciboulette et le jus du citron.
Etalez ensuite sur les tranches de pain.
Ajoutez une [...] | | By: Apéronomie | | |
| | 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. | | By: Cooking is Easy | | |
| | Main Course Recipes : Beef Tenderloin with Mushroom Wine Sauce | | 2007-12-29 12:00:00 | | Ingredients :1/4 cup butter2 Tbsp. flour3 cloves garlic, minced2 cups beef broth2 cups fresh mushrooms, sliced1/3 cups shallots, minced1/2 tsp. dry mustard3/4 cup dry red wineSalt and pepper to taste2 3-pound beef tenderloin filletsMelt butter in a large saucepan, add flour and garlic and stir until browned. Add beef broth, mushrooms, shallots, dry mustard, dry red wine and salt and pepper, allow to simmer for 10-15 minutes. Place tenderloins in broth and simmer an additional 20 minutes or until beef is cooked to your taste. Serve over rice or with potatoes and baste with broth.Tips : Use the leanest cuts of beef you can find. | | By: Cooking is Easy | | |
| | Main Course Recipes : Spaghetti with Clam Sauce | | 2007-12-17 03:21:00 | | Ingredients :1 Tbsp. extra-virgin olive oil1 onion, chopped3 plum tomatoes, seeded and chopped2 cloves garlic, finely chopped1/2 cup dry white wine1 10-oz. can whole baby clams, drained, juice reserved,or 8 ounces minced fresh clams, juice reserved1/3 cup chopped fresh parsley2 Tbsp. chopped fresh basilSalt & freshly ground pepper to taste1 Tbsp. pine nuts12 ounces spaghetti or linguine1. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add tomatoes and garlic; cook, stirring, until the tomatoes have softened, about 3 minutes. Stir in wine and clam juice; bring to a simmer. Reduce heat to low and simmer for 5 minutes. Stir in parsley, basil and clams and heat through. Season with salt and pepper.2. Toast pine nuts in a small dry skillet, stirring, over medium heat, until golden, 3 to 4 minutes.3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain and add to the skil | | By: Cooking is Easy | | |
| | Main Course Recipes : Turkey with Blueberry Pan Sauce | | 2007-12-10 20:21:00 | | Ingredients :Yield: 4 servings1/4 cup all-purpose flour3/4 teaspoon salt, divided1/2 teaspoon freshly ground pepper1 pound turkey tenderloin (see Ingredient note)1 tablespoon extra-virgin olive oil1/4 cup chopped shallots1 tablespoon chopped fresh thyme2 cups blueberries3 tablespoons balsamic vinegar1. Preheat oven to 450 F. Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)2. Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.3. Place the skillet over medium heat. (Take care, the handle will still be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueber | | By: Cooking is Easy | | |
| | Dessert Recipes : Bing Cherries in Red Wine Sauce | | 2007-12-08 07:18:00 | | Ingredients :2 cups dry red wine1 cup sugar1 tsp. ground cinnamonOne half tsp. ground cloves1 Tbsp. grated lemon zest2 pounds Bing cherriesCombine wine, sugar, cinnamon, cloves and lemon zest in a saucepan and simmer until sugar melts. Place cherries in a baking dish and pour wine sauce over the cherries. Bake for 25 - 30 minutes. Serve over vanilla ice cream, or frozen yogurt. You may use canned cherries if you cannot find fresh. If using canned cherries then just lessen the cooking time by about 10 minutes.Tips : If you cannot tolerate red wine, use unsweetened grape juice instead. You can also use your favorite sugar substitute. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | McDonald's Big Mac Sauce | | 2007-12-07 02:13:00 | | 1/2 cup mayonnaise 2 tablespoons French dressing 4 teaspoons sweet pickle relish 1 tablespoon finely minced white onion 1 teaspoon white vinegar 1 teaspoon sugar 1/8 teaspoon salt 1. Combine all of the ingredients in a small bowl. Stir well. 2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup. | | By: Peter's Kitchen 美食天地 | | |
| | Arby's Barbecue Sauce | | 2007-12-07 02:10:00 | | 1 cup ketchup 2 teaspoons water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon Tabasco pepper sauce 1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool. 3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup. | | By: Peter's Kitchen 美食天地 | | |
| | Pork with Broccoli in Oyster Sauce. | | 2007-11-25 11:15:56 | | 1 teaspoon sugar1 tablespoon cornstarch1 teaspoon MSG (optional)1/4 cup oyster sauce1/2 cup chicken stock2 cups sliced lean pork (about 1 pound)1 bunch (about 2 pounds) fresh brocolli, sliced2 slices ginger, shredded1 clove garlic, minced1/4 cup vegetable oil1/8 teaspoon salt1/4 cup waterMix together first five ingredients and set aside.Heat wok or pan until hot and dry. Add the oil, then the salt.Turn heat to medium. Add the ginger and the garlic and fry untilgolden brown. Turn heat to high. Add the pork and fry until outsideis lightly browned. Add the broccoli and stir−fry for 3 minutes.Add the water, cover, and cook for 4 minutes. Pour in reservedsauce mixture; stir while cooking until gravy thickens. Turn heatdown to low, cover, and cook for 2 minutes more. Place in coveredserving dish until ready to serve. | | By: cookbook n recipes | | |
| | Sambal Terasi (Dried Shrimp Chili Sauce) | | 2007-11-14 22:56:00 | | Dried Shrimp Chili Sauce (Sambal Terasi)Ingredients15 red chilies, sliced and seeded 2 Tbs. dried shrimp paste 2 medium-sized tomato, chopped 2 small shallots, peeled and sliced 2 cloves garlic, peeled and bruised 2 Tbs. oil 1 tsp. sugar 1 Tbs. salt 1 Tbs. lime juice InstructionsHeat oil over medium heat and sauté the first five [...] | | By: Indonesia First | | |
| | Sambal Bajak (Bajak Chili Sauce) | | 2007-11-14 22:55:00 | | Bajak Chili Sauce(Sambal Bajak)Ingredients8 red chilies, seeded and sliced 1 tsp. dried shrimp paste (terasi), toasted ¼ tsp. grated nutmeg 3 cloves garlic, peeled and sliced 6 shallots, peeled and sliced 1 tsp. salt 1½ tsp. chopped palm sugar 2 Tbs. oil 2 salam leaves 2 stalks lemongrass, bruised ½ inch galangal (laos), peeled and [...] | | By: Indonesia First | | |
| | Roasted Lemongrass Chicken with Sweet Lime Sauce | | 2007-11-14 11:03:00 | | From Darlene SchmidtThai food menu for Thanksgiving dinnerRoast chicken with a Thai twist! This roast chicken recipe is fragrant and moist, and imbued with the flavors of lemon and lime. Learn how to roast a chicken the Thai way (either half a chicken, or a whole chicken). It is delicious as is, or serve it together with my sweet lime sauce for a delectable.INGREDIENTS:1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken) 1 stalk lemongrass (for complete lemongrass instructions, see below) OR subsitute juice of 1 lemon 4 cloves garlic 1 thumb-size piece galangal or ginger, grated or thinly sliced 1/2 can thick coconut milk 2 Tbsp. fish sauce 3 tsp. dark soy sauce optional: 1 kaffir lime leaflime wedges and fresh coriander as a garnish SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken): 1 cup water juice of 1/2 a lime 2 Tbsp. rice vinegar 1 thumb-size piece galangal or ginger, minced or grated 2 cloves garlic, minced 3 Tbsp. fish sauce 1/3 cup honey 1 heaping tsp. arrowroot powder or cornstarch powder, dissolved in 3 Tbsp. waterGo!..Prepare Lemongrass.Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well.Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (1/2 an hour minimum).When chicken is done marinading, add about 1/2 cup of water to the bottom of the roasting pan (you can mix it in with any marinade that has dripped down). Cover and place in a 325 degree oven. Roast the chicken slowly and for a long period in order for it to be tender. Allow it to roast 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken. Check the chicken every hour to make sure there is enough moisture in the bottom of the pan (add a little more water if | | By: Thai Food Recipes Cooking Thai Food Menu Spicy Her | | |
| | Saumons sauvages au goût de l'Orient, sauce thaïe Forte et piquante | | 2007-10-28 19:00:00 | | Cette recette de saumon fera titiller vos papilles tellement elle est délicieuse ! Le saumon est servi avec une sauce thaïe forte et piquante qui se marie merveilleusement bient avec les saveurs normales du saumon. Une recette saine, délicieuse, et facile qui peut être faite en dedans de 30 minutes. Personnelement je trouves que le saumon gagne beaucoup à mariner plus longtemps. Un succès garantis pour les petits ou les grands... Vous en redemanderai!INGRÉDIENTS :2 filets de saumons frais (doublez la recette de marinade/sauce pour 4 filets)1 c. à soupe d'huile pour la cuissonMARINADE/SAUCE :1/2 tasse de vinaigre de riz (vous pourriez toujours substituer pour un vinaigre blanc ou vinaigre de cidre de pomme si vous n'en aviez pas)1/4 de tasse de miel ou de sirop4 gousses d'ail hachées fin1 piment fort haché finement1 c. a soupe de sauce de poissons1 c. à soupe de sauce soja1 c. à soupe de sauce hoisin1 c. à soupe de gingembre frais haché1 c. à soupe de citronelle haché (facultatif)Sel & poivre1 poignée de persil ou de coriandre frais hachéeMARCHE À SUIVRE :Pour la marinade/sauce: Verser tous les ingrédients de la marinade ensemble dans une casserole (exepté l'huile).Faire chauffer à feu moyen-haut jusqu'à ébulition, en remuant constament.Rendu à ébulition, réduire le feu et laisser frémir 10 minutes. La sauce s'épaissira graduellement jusqu'à l'obtention d'un mélange riche et sirupeux. Une fois la réduction terminée, vous devriez avoir l'équivalent d'1/3 de tasse de marinade.Placez dans le réfrigérateur ou le congélateur pendant 5 minutes pour la refroidir.Placez les filets de saumons dans un plat en pyrez. Quand la sauce/marinade est suffisament refroidie, badigeonner généreusement d'une cuillère à soupe de marinade sur chaque côté du saumon. Laissez mariner dans le réfrigérateur plusieurs minutes (voir plusieurs heures/toute une nuit) pendant que vous réchauffez la poêle (si vous êtes pressé, s | | By: Les Gourmandises de Dionysus | | |
| | | Quick Gorgonzola Pasta Sauce Recipe | | 2007-10-24 06:36:41 | | Rule of thumb: The thinner the pasta, the thinner the sauce - The thicker the sauce, the thicker the pasta!Macaroni & cheese. Is that the favorite of American comfort foods? Well, Swedish kids like sausage with macaronies and ketchup better.INGREDIENTS:Serves 4* 4 dl crème fraiche* 280 grams Gorgonzola* 300 grams bacon* freshly ground black pepperMETHOD:1. Bring crème fraiche to the boil.2. Stir in crumbled Gorgonzola.3. Mash with the back of a spoon (small lumps doesn´t matter)5. Using a pair of scissors, cut the bacon into small strips.6. Heat a large frying pan.7. Cook the bacon crispy and golden brown over high heat for 4-5 minutes.8. Remove from the pan and drain on kitchen paper.9. Sprinkle the bacon and freshly ground pepper over the sauce.Practically all cheeses, whether they are hard or creamy, yellow or blue molded, sliced or grated, add a special flavor to most dishes. The Italian Gorgonzola cheese is something to bear in mind when you want to add a special cheesy flavor to a dish. For instance, a small piece of Gorgonzola cheese on top of a grilled steak may be a substitute for herb or garlic butter.The blue mold Gorgonzola cheese is made from cow´s milk. It has a a semi-hard, crumbly texture and a piquant flavor; somewhat similar to the French Roquefort cheese, and the English Stilton cheese, but Gorgonzola cheese is milder.Roquefort cheese has a more pungent taste, though I don´t like it. Stilton cheese on the other hand is saltier than both the Roquefort and Gorgonzola cheese. Other gourmet cheeses in this category are Bleu des causses, Bleu de bresse, Cabrales, Maytag, Danablu and Blue dorset."Ädelost" is a blue mold cheese from Sweden. It is made from pasteurized cow's milk (literally translated: "Noble-cheese"). Used as a table cheese as it is, in creamy sauces, salads or desserts with crackers, fruits and wine.Mold is usually considered an unwelcome intruder in our food.Blue mold cheeses are exceptions. They are permeated with penicilli | | By: My Recipes | | |
| | Recipes - Chimechurre Steak Sauce | | 2007-10-16 06:42:00 | | Ingredients1 cup (packed) fresh Italian parsley1/2 cup olive oil1/3 cup red wine vinegar1/4 cup (packed) fresh cilantro2 garlic cloves, peeled3/4 teaspoon dried crushed red pepper1/2 teaspoon ground cumin1/2 teaspoon saltDirectionsPlace all ingredients in a food processor and puree.Variations:You can use fresh jalapeno (seeded and cored) in place of the red pepper.Try it with 1 tsp basil and/or oregano instead of the cumin.Use lemon juice instead of red wine vinegar.Use up to 10 garlic cloves. | | By: Cooking is Easy | | |
| | Everyday Ham Pasta Sauce | | 2007-10-15 11:11:44 | | Fresh ginger and sambal oelek are two of my favorite spices. Sambal oelek adds heat to this sauce. You may add more or less to taste. I am addicted to sambal oelek, I add more.Cook pasta. Pour the sauce over. You make this sauce quickly. Besides, it is good.INGREDIENTS:* 200 g smoked lean ham* 1 red bell paprika* 2 teaspoons corn starch* 1 dl (100 ml) milk* 2 dl (200 ml) crème fraiche* 1 clove of garlic, pressed* ½ dl (100 ml) parsley, chopped* 3 teaspoons fresh ginger, grated* 1 teaspoon sambal oelekMETHOD:1. Cut ham into small pieces.2. Deseed and cut the paprika into small pieces.3. Mix corn starch and milk in a saucepan.4. Add crème fraiche, garlic, parsley, ham and paprika.5. Cook for 2 - 3 minutes.6. Taste with ginger and sambal oelek. Salt may not be necessary. Sometimes smoked ham is very salt.I watched an English food TV program the other day. An Italian chef was cooking some Italian regional dish. When he finished the cooking, I heard him say: Detest it! :) Was that what h | | By: My Recipes | | |
| | Stuffed Ravioli in Saffron and Cream Sauce | | 2007-10-14 02:13:35 | | My favourite cuisine after Indian is definitely Italian. I love the use of cheese, herbs and spices that their dishes contain. And raviolis are my personal favourites on any italian menu. As a cook, I always try to combine flavors that I think go well with each other, irrespective of their origin, and that's how most of the fusion dishes are created. So when my husband asked me to make Ravioli for dinner, I tried to combine the traditional Italian ingredients with a touch of Indianism to the sauce, creating this Ravioli stuffed with Pesto sauce and ricotta cheese topped with a sauce made from saffron, cream and tomatoes!Ingredients1 packet of ravioli sheets1/2 cup ricotta cheese1/4th cup Pesto sauce (or see recipe below)1/2 cup blanched spinach - chopped (you cna use mushrooms or any other veggies for stuffing)1/2 cup tomatoes - cut2 tbsp butter1 tbsp egg wash or cornflour mixed with water - to seal the raviolis2 tsp saffron4 tbsp parmesan cheese1 cup whipping cream1/4 cup plain whole milk2 tbsp salt2 tsp black pepper powderchives or basil - chopped for garnishMethodPesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(optional). Also add 1 cup fresh parmesan cheese. Now keep adding a tbsp of pure olive oil slowly while blending the mixture. When its half crushed, add some pine nuts to it, and blend again to form a thick yet spreadable pesto paste. keep adding EVOO (Extra Virgin Olive Oil)as required.Ravioli: Boil the tomatoes for 4-5 mins or until tender, then blend to for a tomato puree. Fresh tomatoes give a distinct flavor to the sauce, so try avoiding ready-made puree if possible. Add some butter to a pan, then add the tomato puree and saute for some time. Whisk the whipping cream with the parmesan cheese in a separate bowl to form a thick mixture. Now add this to the tomato puree and blend well. Add plain milk if you think the sauce is too thick. Season it with salt and black pepper according to your taste. Maintain low-to-medium flame throughout the process and keep stirring continuously in the same direction.Take 1 tbsp milk in a small cup, warm it in a microwave, and add the saffron strands to this. Crush the strands within the milk to induce the saffron color and flavor. Keep rubbing between your fingers to extract the maximum color. Now add this to the sauce, remove from flame and mix well to get a beautiful reddish-orange color. Keep the sauce aside while you make the raviolis.Mix the ricotta cheese, spinach and pesto sauce in a bowl, and add salt to taste. Now take the ravioli sheets and cut them into desired small shapes using a cutter or knife. Brush the surface of each sheet with cornflour mixture or egg-wash. Now take a spoonful of the filling and set it in the center of the sheet. Roll the sheet over the filling, or place another sheet on the top and press along the edges gently with your fingers, sealing the ravioli. Start with pressing around the stuffing and proceed to the periphery to remove air pockets which could burst open the ravioli when you cook it. Now take a pan and cook the raviolis as intructed on the packet. Generally, it is cooked in boiling water for 5-6 mins, or until it starts to float on the top of the water.Layer the cooked ravioli in a dish, then top it with a generous coating of the sauce. garnish with chopped basil or chives and serve hot. Indulge into the rich and fragrant flavor of saffron and cheese!!This beautiful and delicious Ravioli is on it's way to Sunita's Think Spice..Think Saffron Event and also to Ruth's Presto Pasta Nights!!Please visit the actual blogsite at http://funnfud.blogspot.com
| | By: Fun and Food | | |
| | Recipes : Poached Pears with Vanilla Sauce | | 2007-10-12 06:40:00 | | Ingredients :3 cups water2 Tbsp. pure vanilla extract1 cup sugar4 - 6 ripe pears, peeled, sliced in half and coredCombine water, vanilla and sugar in a saucepan. Cook over medium heat until sugar is dissolved. Add pears and simmer for 20 minutes. Remove fruit and set it aside to cool. Heat syrup until it thickens slightly. Place fruit in dessert bowls and pour syrup over top of fruit.Tips : Hey, at least I didn't tell you to add whipped cream on top of the syrup. Use your favorite sugar substitute. | | By: Cooking is Easy | | |
| | Pork Tenderloin "Schnitzel" with Old World Mustard Sauce | | 2007-10-08 05:15:00 | | Serves 4 Ingredients :Sauce:6 oz good beer (German beer would be a bonus. Use a lager.)4 Tbl minced shallots1-1/2 cups chicken broth1/2 cup whipping cream (or half and half)3 Tbl German or Dijon mustardPork:2 pork tenderloins, trimmed, cut crosswise into one-inch thick medallions1/2 cup flour1/2 cup egg substitute (or 2 fresh eggs beaten with a fork)1 cup bread crumbs (Canned is fine.)1/2 cup walnuts4 Tbl fresh parsley leaves1/4 tsp pumpkin pie spice6 Tbl olive oil (divided)Start the sauce first.Put the beer and the shallots in a medium saucepan. Boil them slowly until reduced by half. Takes about 10 minutes. Add the chicken broth. Boil down to 1-1/2 cups of liquid total. This will take about 10 more minutes. You're making a reduction, which intensifies the flavor of the sauce. Turn off and let sit for a bit.While the sauce is boiling you can start the pork.In order to keep my kitchen cleaner, I pound meat inside a sturdy plastic bag. Take your medallions a couple at a time and put them in the bag. Using a meat mallet, pound them to about a quarter inch thick. Their circumference should about double. Get them all ready to go in this fashion. Set them aside on a plate.Put the flour on one plate. Put the eggs in a shallow bowl. Put the crumbs in your food processor along with the parsley, walnuts and pie spice. Whiz until the whole mixture is finely chopped. Then transfer this mixture to another plate. You now have an assembly line: flour, eggs and breadcrumb mixture.Pick up a piece of tenderloin. Dredge it in flour and shake off the excess. Dip both sides in the eggs. Now dip in the breadcrumb mixture and coat both sides. Set aside. Do this again and again until you have all pieces ready to sauté. Now wash those messy hands.Heat your 3 tablespoons of olive oil in a large sauté pan. Sauté as many pieces of tenderloin as will fit in the pan. Medium to Medium-High heat will do it. Get the meat golden brown on one side and flip it over. Brown the other side. This shouldn't take more than 6 minutes total. As you get batches done, put them on a heat proof sheet and put them in the oven on Warm. Check one to make sure it's not too pink in the middle. The meat will continue to cook while it's warming. If you have two large sauté pans, you can probably do the whole batch at once, but most folks will need to do this in two batches. The other 3 tablespoons of olive oil are for the second batch of medallions.While the second batch is sautéing, you can add the cream to the sauce. Heat on Medium-High just until it starts to bubble. This will thicken the sauce. Then turn to Low until the meal is ready.If you are serving a veggie, this is the time to get that ready too.The modern way to serve this would be to spoon the sauce around the meat rather than on top. This way it keeps a crunchy crust on the pork tenderloin. Enjoy! | | By: Cooking is Easy | | |
| | Purple Sauce? | | 2007-10-02 21:31:00 | | Today, October 3rd … Sarah Kemble Knight was an independent businesswoman in Boston at the very beginning of the eighteenth century. She was also clearly quite adventurous. In October 1704 she set off on horseback for New Haven on a rather vague business trip. From New Haven she went on to New York, and then re-traced her steps home, the whole journey taking five months. Her journal was not published until over a century later, but it is a marvellous and amusing account of her journey. On her second day she was not impressed with the dinner she was served en route.Tuesday, October ye third, about 8 in the morning, I with the Post proceeded forward without observing any thing remarkable; And about two, on, Arrived at the Post's second stage, where the western Post mett him and exchanged Letters. Here, having called for something to eat, ye woman bro't in a Twisted thing like a cable, but something whiter; and laying it on the bord, tugg'd for life to bring it into a capacity to spread; wch having wth great pains accomplished, shee serv'd in a dish of Pork and Cabage, I suppose the remains of Dinner. The sause was of a deep Purple, wch I tho't was boil'd in her dye Kettle; the bread was Indian, and every thing on the Table service Agreeable to these. I, being hungry, gott a little down; but my stomach was soon cloy'd, and what cabbage I swallowed serv'd me for a Cudd the whole day after.I have no idea what might have made the sauce purple, unless indeed the dinner was cooked in the dye-kettle. It could hardly have been red cabbage, or surely Mrs Knight would not have been puzzled by the colour of the sauce. The juice of red cabbage acts like a pH (acidity/alkalinity) indicator; if you want to keep the red colour of your cabbage, the cooking liquid must be acidic (lemon juice or vinegar added) otherwise it tends to turn an unappetising blue if the water is even slightly alkaline.My mother in law makes fantastic pickled red cabbage – no problem with the colour there, a very bright red due to the vinegar, and it is a delicious crunchy side dish to a whole lot of things. I’ll prevail upon her for the instructions and try to remember to add them to this post. In the meantime, the following recipe sounds interesting – the cook is taking no chances with the colour, it is red-enhanced by the addition of beetroot as well as vinegar.To pickle Red Cabbages.Slice them into a sieve, and sprinkle each layer with salt. Let the whole drain three days, then add some sliced beet-root, and place the whole in a jar, over which pour boiling vinegar. The purple red cabbage is the finest. Mace, bruised ginger, whole pepper, and cloves, may be boiled with the vinegar, and will make a great improvement.[The New England Economical Housekeeper, and Family Receipt Book. Cincinatti: H.W. Derby, 1845.]If you would rather braise your cabbage, this sounds good:Belgian Red Cabbage.Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon cloves, one onion sliced thin, one bay leaf, two cups of water, three tablespoons of drippings in saucepan, then add five or six greening apples, peeled and cut in quarters. Lastly, put in one medium-sized red cabbage, cut in halves and then sliced very thin. Cook three hours and then add two tablespoons each of sugar and vinegar; cook one minute more. Tomorrow’s Story … Ace-High Dishes.Quotation for the Day … Boiled cabbage a l'Anglaise is something compared with which steamed coarse newsprint bought from bankrupt Finnish salvage dealers and heated over smoky oil stoves is an exquisite delicacy. William Neil Connor a.k.a columnist 'Cassandra' (1909 - 1967) | | By: The Old Foodie | | |
| | Pineapple Fritters (bhajiyas) with Strawberry Sauce | | 2007-10-01 20:36:45 | | It is fairly common to use vegetables to make fritters, but rarely have I come across fruits dipped in batter to make warm and fluffy bhajiyas!! So after Fried Banana, I was a bit pleasantly surprised to find a recipe for Pineapple Fritters. The name intrigued me enough to give it a shot, and I found it to be a nice variation to eating fruits by themselves. We enjoyed it with Strawberry dipping sauce, and I think you would love to try this recipe too!!(image courtesy indianfoodforever.com)IngredientsCanned pineapple rings (or chunks) - Fresh pineapples are great too!1 cup all-purpose flour2 tsp baking powder1/4 cup milkOil for fryingSauce2 cups fresh or canned strawberriessugar - to taste (optional, only for a sweet tooth!)2 tbsp fresh creamMethodUse the medium-sized pineapple rings. You can cut into 2 pieces after frying if they are big though. Make a smooth batter using the flour, baking powder and milk. Whisk together to for a thick batter that can easily coat the pineapple rings. Thaw the pineapples if you are using the frozen ones. Dip the rings in the batter and allow them to soak for a minute or two. Now heat oil in a pan, and when it is considerably hot (medium-high), fry two rings at a time. Be careful that you do not burn yourself while dropping the battered rings in the pan. Keep the batter thick. fry evenly and remove when it turns slightly golden.Puree the strawberries with the cream and sugar (add sugar only if needed) to form a well-blended sauce. Serve the hot pineapple fritters with the strawberry dipping sauce. For a better dessert, drizzle vanilla ice cream over the warm fritters!Tip: You should not need to add any additional sweeteners in the sauce if the strawberries are sweet enough. As this recipe uses only fresh fruits and a little flour, it is still healthy. You can substitute half of the all-purpose flour for whole wheat to make it healthier.Please visit the actual blogsite at http://funnfud.blogspot.com
| | By: Fun and Food | | |
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