Thursday, June 2, 2011

Stir Fried Water Spinach

Stir Fried Water Spinach
Ingredients:

water spinach
minced garlic

Seasoning:

cooking oil
salt
sugar




Procedure:

1. Cut the young parts of water spinach for about 2 inches wash
    & soak it w/ salt. rinse & drain
2. Minced the garlic
3. Prepare a pot or a wok w/ enough water for the vegetables let it boil.
4. Blanch the vegetable until the color changes then drain
5. Prepare a wok, pre- heat & saute the minced garlic until light brown
6. Stir fry for 3 minutes then add seasoning if needed taste & serve

Monday, May 30, 2011

Cucumber Salad

Cucumber Salad
Ingredients:

1 cucumber
2 tsp vinegar
1/2 tsp sugar
1 tsp salt
1/4 tsp white pepper
chopped parsley or chives





Procedure:

1. Peel the cucumber if the peel is thick
2. Slice it paper-thin. A cheese plane is a handy tool for this job
3. Mix vinegar , salt, sugar and pepper and pour over the cucumber
4. Sprinkle with parsley or chives serving

Wednesday, May 25, 2011

Wild Mushrooms on Toast

Wild Mushrooms on Toast
Ingredients:

2 ounces imported dried wild mushrooms
2 tbsp unsalted butter
1 small onion, finely chopped
1 tbsp all-purpose flour
1 1/2 tbsp Creme Fraiche or sour cream
2 cloves garlic, minced
Pinch of sweet Hungarian paprika
salt & freshly ground black pepper, to taste
3 tbsp olive oil
12 slices French bread
3 tbsp freshly grated Parmesan cheese
Finely chopped fresh parsley for garnish

Procedure:

1. In a small saucepan, simmer the mushroom in 2 cups of water until soft,
    about 40 minutes. Remove the mushrooms with a slotted spoon.
    Strain the cooking liquid through a coffee
    filter and set aside. Pat the mushrooms dry with paper towels and finely chop

2. Melt the butter in a small skillet over medium heat. Add the mushrooms
      and onion and sauce, stirring for 15 minutes

3. Sprinkle with the flour, stir and cook for 1 minute.
     Stir in 1/4 cup of the reserved  mushroom cooking liquid and
      simmer for 2 to 3 minutes more

4. Stir in the creme fraiche and simmer over medium heat for 5 minutes.
     Add the garlic and season with paprika, salt and pepper. Simmer for
     2 more minutes and remove from the heat

5. Preheat the oven to 350 degree F.

6. Preheat the olive oil in a large ovenproof  skillet over medium heat.
     Add the bread slices and lightly brown, about 1 minute on each side

7. Heap some of the mushroom mixture on each bread slice.
    Sprinkle with Parmesan cheese and bake for 10 minutes

8. Sprinkle with parsley and serve immediately

Tuesday, May 24, 2011

Lemon & Chicken Soup

Lemon & Chicken Soup
Ingredients:

4 tbsp butter
8 shallots, thinly sliced
2 carrots, thinly sliced
 2 celery stalks, thinly sliced
8 0z/ 225 g. boned chicken breasts(finely chopped)
3 lemons
5 cups chicken stock
80z/225g dried spaghetti, broken into small pieces
2/3 cup heavy cream
salt & white pepper

To Garnish:

fresh parsley sprig
3 lemon slices, halved


Procedure:

1. Melt the butter in large pan. Add the shallots . carrots, celery
   & chicken & cook over low heat, stirring occasionally, for 8 minutes

2. Thinly pare the lemons and blanch the lemon rind in boiling water for
   3 minutes. Squeeze the juice from the lemons

3. Add the lemon rind and juice to the pan, together with the chicken stock
    Bring slowly to a boil over low heat and simmer for 40 minutes, stirring
     occasionally

4. Add the spaghetti to the pan & cook for 15 minutes. Season to taste
    with salt & white pepper & add the cream. Heat through, but do not
    let the soup or it will curdle

5. Pour  the soup int a tureen or individual bowls. Garnish with the parsley
    and half slices of lemon and serve immediately

Tips:

You can prepare this soup up to the end of step 3 in advance, so that all you need do before serving is heat through before adding the pasta and the finishing touches

Monday, May 23, 2011

Crab and Rice Salad

Crab and Rice Salad
Ingredients:

1 pound cooked lump crabmeat
1 tbsp fresh lemon juice
2 cups cooked long-grain rice(2/3 cup uncooked)
2 ribs celery, finely diced
2 medium size Kirby cucumbers (finely diced)
1 large dill pickle, finely diced
2 tbsp chopped fresh dill
2 tbsp snipped fresh chives

Dressing and Garnishes:

1 cup homemade Mayonnaise
2 tbsp fresh lemon juice
2 tbsp tomato paste
salt & freshly ground black pepper , to taste
boston lettuce leaves for garnish
2 cooking king crab legs, cut into 1to 1 1/2 inch.pieces for garnish
parsley sprigs for garnish

Procedure:

1. In a large bowl, sprinkle the crabmeat with the lemon juice
    and let stand for 5 minutes
2. Into the crabmeat stir the rice, celery, cucumbers, pickle, dill and chives
3. In a separate bowl, whisk together all  the dressing ingerdients
4. Carefully toss the crab mixture with the dressing, keeping
    the ingredients intact.  Season with salt and pepper. Cover and refrigerate
     for 1 hour
5. On a decorative serving platter, arrange the salad on a bed of lettuce leaves.
     Garnish with crab legs and parsley sprigs

Thursday, May 19, 2011

Chicken Shawarma

Chicken Shawarma
Ingredients:

Fresh pita bread
4 pcs whole dill pickle (cut lengthwise)
french fries
garlic spread

Marinade for chicken:

2 lb. boneless chicken (cut into pieces)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground green cardamoms
3/4 tsp allspice
1/2 tbsp freshly ground black pepper
1/4 tbsp ground cloves
1/2 tsp crushed red chilli
1 1/2 tsp salt
4 tbsp fresh lemon juice

Ingredients for garlic sauce:

2 whole garlic bulbs
1 tsp salt
1 cup corn oil
3 tbsp lemon juice



Procedure:

1. Wash the chicken pieces pat dry. Place the chicken pieces in a bowl.
     Mix all the spices with lemon juice to make thick paste. Rub the paste
     over the chicken pieces thoroughly.

2. Marinate it for 5-6 hours at room temperature over night in the refrigerator

3. Preheat the oven to 450 degrees. Grease a baking dish with oil
    put chicken pieces in skin side down, and bake it for about 20 minutes.

4. Take it out, turn them over & bake for 10-15 minutes or until the
     chicken is tender

5. Remove  the skin and shred the chicken with a sharp knife.
    Put the shredded chicken  in the baking dish . Sprinkle 1 tsp of
     sumac and mix well.

Tuesday, May 17, 2011

Sesame Seed Salad

Sesame Seed Salad
Ingredients:

1 large eggplant
3 tbsp sesame seed paste
juice and rind of 1 lemon
1 garlic clove, crushed
pinch of paprika
1 tbsp chopped cilantro
salt & pepper
Boston  lettuce leaves

Garnish :
 Strips of pimiento
 lemon wedges
 toasted sesame seeds

Procedure:

1. Cut the eggplant in half, then place in colander and sprinkle
    with salt leave to stand 30 minutes, then   rinse under cold running
    water & drain well  pat dry with paper towels

2.  Place the eggplant halves, ski- side uppermost, on an oiled cookie sheet.
     Cook in a preheated oven, 450 F/230 degree, for 10-15 minutes.
     Remove from the oven and leave to cool

3. Cut the eggplant into cubes and set aside until required. Mix together
     the sesame seed paste, lemon juice and rind , garlic, paprika, & cilantro
     Season with salt and pepper to taste and stir in the eggplant

4. Line a serving dish with lettuce leaves and spoon the eggplant into the center.
   Garnish the salad with pimiento slices, lemon wedges & toasted
    sesame seeds  then serve.

Saturday, May 14, 2011

Plum Pudding

Plum Pudding
Ingredients:

1 pound whole candied cherries
1 pound golden raisins
1 pound pitted dates, chopped
4 candied pineapple rings, sliced
3/4 cup chopped citron
1/2 cup chopped candied orane peel
1/2 cup chopped candied lemon peel
2 cups sifted all purpose flour
1/2 cup sugar
1 tsp salt
1 1/2 tsp soda
1 3/4 tsp cloves
1/2 tsp allspice
3 eggs
1 1/2 cups buttermilk
1/2 cup oil
1/4 cup orange juice
1/4 cup brandy
 1 lemon of juice

Procedure:

1. Place fruit in a large mixing bowl and sprinkle with 1/2 cup of flour.
2. Sift together the remaining flour, sugar, salt, soda and spices
3. Beat eggs and add buttermilk, oil orange juice, brandy and lemon juice
4. Combine with the flour mixture pour butter over fruit and mix
     until all the fruit is coated with butter
5. Oil pudding molds or empty coffee tins and fill 3/4 full
6. Cover tightly with foil place in a steamer , cover and cook 3 to 4 hrs.or
     until pudding loses its creamy look
7 .Cool in molds 20 minutes wrap in cheese cloth that has been dampened with brandy, or rum
8.  Wrap again in aluminum foil and place in refrigerator to mellow 1 month
9.  When ready to serve, steam

Wednesday, May 11, 2011

Mussels with Tomato Sauce

Mussels with Tomato Sauce
Ingredients:

1/2 small onion, chopped
1 garlic clove, crushed
1 tbsp olive oil
3 tomatoes
1 tbsp chopped fresh parsley
2 lb/900 grms. live mussles
1tbsp freshly grated Parmesan cheese
1 tbsp fresh white bread crumbs
salt and pepper
chopped fresh parsley, to garnish


Procedure:

1. Place the onion , garlic & oil in a bowl.Cover & cook on High power for 3 min.

2. Cut a cross in the base of each tomato and place them in a small bowl  pour
    on boiling water & leave for about 45 seconds. Drain and then plunge into
    cold water then sins will slide off easily. Chop the tomatoes removing any
     hard cores

3. Add the tomatoes to the onion mixture, then cover and cook on high power
    for 3 minutes stir in the parsley and season to taste

4. Scrub the mussels well in several changes of cold water. Remove the taped
    sharply with back of a knife

5. Place the mussels in a large bowl. Add enough boiling water to cover them.
    Cover and cook  on high power for 2 minutes stirring halfway through until
    the mussels open. drain  well and remove the empty half of each shell.
    Arrange the mussels in 1 layer on a plate

6. Spoon the tomato sauce over each mussel. Mix the Parmesan cheese
    with the bread crumbs and sprinkle on top. Cook uncovered, on High power
     for 2 minutes. Garnish with parsley and serve

Tips:

Dry out the bread crumbs in the microwave for an extra crunchy topping. Spread them on a plate and cook on high power for 2 minutes, stirring once. Leaved to stand, uncovered

Tuesday, May 10, 2011

Apples with Caramel Sauce

Apples with Caramel Sauce
Ingredients:

4 large apples
1/2 liter /1 pint water
1 tbsp lemon juice
6 tbsp sugar
100g 3 1/2 oz cup sugar
1 1/2 dl 1 scant cup
1 cup milk
2 egg yolks
1 tbsp sugar
6 tbsp heavy cream

Procedure:

1. Peel apples and cut them in two. Remove core

2. Bring water with lemon juice and 6 tbsp sugar, to a boil.
    Cook apples bareley tender in the  sugar syrup

3. Brown 2 1/2 dl / 1 scant cup / 1cup sugar in a pan, cool the caramel a little
    and add boiling milk. Beat egg yolks with 1 tbsp sugar

4. Cool caramel slightly and stir it a little at a time into egg mixture.
    Heat until it thickens

5. Beat cream stiff and stir into caramel sauce

6. Arrange apples on a platter and pour sauce over

Monday, April 25, 2011

Spotted Dick

Spotted Dick
Ingredients:

1 1/2 cups self-rising flour
1 1/4 cups freshly made bread crumbs
3/4 cup beef suet, chopped into small pieces
10 tbsp English golden syrup or corn syrup
1/2 cup seedless white raisins
1/4 cup black raisins
2 1/2 tbsp chopped ,candied peel



Procedure:

1. Sift the flour into a bowl . Add the breadcrumbs and the suet
2. Blend the suet into the flour with a pastry blender or fingertips
3. Stir in only enough water to form the dough into a ball
4. Roll the dough into an 8 inch square
5. Spread with syrup and sprinkle with raisins and candied peel
6. Roll as for a jelly roll. Wrap loosely in foil
7. Seal the edges tightly but allow room for the pudding to expand
8. Place pudding in a steamer and steam over boiling water on top of the stove
    for  3 hours
9. Serve  with butter and a bowl of brown sugar

Saturday, April 23, 2011

Cauliflower Cheese

Cauliflower Cheese
Ingredients:

1 medium sized cauliflower(divided into flowerets)
1 tsp salt
2 tbsp butter
3 tbsp flour
1 1/2 cups milk
1 cup cheddar cheese, grated
dash cayenne pepper
4 tbsp bread crumbs




Procedure:

1. Boil the cauliflower in salted water 10 minutes until almost tender
2. Drain cauliflower and place in a small buttered casserole
3. To prepare the sauce melt the butter in a saucepan
4. Stir in the flour and add the milk gradually. Stir in 3/4 cup grated
    cheese and cayenne pepper
5. Cook 2 minutes until the sauce has thickened
6. Pour  the sauce over the cauliflower. Sprinkle with remaining
    cheese and breadcrumbs
7. Place in a 400 degree over for 5 minutes and then under the broiler
    for 3 minutes to brown the cheese and bread crumbs

Thursday, April 14, 2011

Shrimp with Mustard and Eggs

Shrimp with Mustard and  Eggs
Ingredients:

2 pounds small shrimp, peeled & deveined
4 scallions, finely chopped parsley
1/2 tsp tarragon
1 tbp mild Dijon type mustard
6 hard boiled eggs, finely chopped
1/4 cup heavy cream
3 tbsp grated Parmesan cheese
1 additional tsp butter




Procedure:

1.  Melt the butter & saute the shrimp & scallions over high heat for 3 minutes
    until shrimp are pink and almost tender
2.  Reserve 6 partially cooked shrimp
3.  Add the parsley , tarragon , mustard, eggs and cream
4.  Continue cooking for 2 minutes until the eggs are hot
5.  Transfer all the ingredients to a buttered baking dish
6.  Sprinkle with cheese, dot with remaining butter and add reserved shrimp
7.  Place under the broiler for 3 minutes until lightly browned

Tuesday, April 12, 2011

Simple Macaroni Salad

Simple Macaroni Salad
Ingredients:

8 oz. protein - enrich elbow macaroni
1/2 cup diet mayonnaise
1 cup chopped celery
1/2 cup plain low-fat yogurt
2 tbsp. chopped onion
1 1/2 tsp salt
1/4 tsp pepper
dash paprika



Procedure:

1. Cook the macaroni according to the directions on the package drain it
    with cold water
2. Add the rest of the ingredients to the macaroni, mixing thoroughly
3. Chill several hours.

Monday, April 4, 2011

Chicken Patties

Chicken  Patties
Ingredients:

2 cups left over cooked chicken
4 scallions, finely chopped
3 slices boiled ham, diced
2 hard boiled eggs, finely chopped
1 tbsp lemon juice
1 tsp mild (Dijon type) mustard
4 tbsp butter
4 tbsp flour
1 cup milk
1/2 tsp tarragon
1 tbsp finely chopped chives
1/2 cup flour seasoned with
1 tsp salt
freshly ground black pepper
2 eggs, lightly beaten
1/2 cup breadcrumbs
oil or shortening for deep frying

Procedure:

1. Shred the chicken into very small pieces
2. Place in a bowl and combine with scallions, ham, eggs
    lemon juice & mustard
3. Heat the butter in a small saucepan
4. Stir in the flour and add the milk gradually, stirring with a wire whisk
    to form a very thick sauce
5. Add tarragon and chives .Stir the sauce into the chicken mixture
6. Chill the mixture in the refrigerator for 2 hours
7. Form chicken into 8 patties
8. Dredge patties first in flour then in beaten egg and finally in the breadcrumbs
9. Fry the patties in deep hot fat for 8 to 10 minutes until hot and lightly browned

Sausage and Mash

Sausage  and  Mash
Ingredients:

8 link pork sausage
6 medium sized potatoes, mashed
1/4 cup milk
2 tbsp butter
1/4 cup Parmesan cheese, grated
1/8 tsp salt
freshley ground black pepper & separeted into rings
oil for deep frying



Procedure:

1. Fry the sausage in a skillet until lightly browned and all the fat has rendered
2. Mash the potatoes adding the milk, 1 tbsp of butter, cheese
    nutmeg salt & pepper
3. Place a layer of half of the potatoes in a buttered baking dish
4. Arrange the sausage over the potatoes
5. Place remaining potatoes in a pastry bag fitted with a large rosette tube
6. Pipe potatoes in a decorative pattern around the sausage
7. Dot with remaining butter and bake in a 400 degree oven for 10 minutes
8. In the maintime, deep fry the onion rings in hot oil for 5 minutes until tender
    and lightly browned
9. Drain onions on paper towels. Garnish dish with onion rings and serve

Sunday, April 3, 2011

Chinese Chicken Cashew Apple Salad

Chinese Chicken Cashew Apple Salad
Ingredients:

1 cup cooked chicken
3 tbsp soy sauce
1 tbsp sherry shake of mono sodium glutamate
1 red unpeeled apple cored & diced
3 stalks celery diagonally sliced
2 tbsp dry roasted cashews ,broken
2 tbsp low calorie mayonnaise
2 tbsp plain low-fat yogurt



Procedure:

1. Combine the cooked poultry with the soy sauce, sherry
    & mono sodium glutamate
2. Set aside 15 minutes to marinate.
3. Combine with the remaining ingredients and serve immediately

Wednesday, March 30, 2011

Savory Swiss Steak

Savory Swiss Steak
Ingredients:

1 tbsp diet margarine
2-lb boneless round steak, trimmed of fat
1 tsp garlic salt
1/8 tsp pepper
1 cup chopped onions
3 cups canned stewed tomatoes
1 cup chopped celery




Procedure:

1. Place the margarine in a nonstick skillet and melt over moderate heat
2. Add the steak to the pan season the meat with the garlic salt and pepper
3. Raise the heat under the pan to high and brown the meat quickly on both sides
4. Lower the heat and before going any further pour off any fat that has
    accumulated in the pan
5. Then add the onions, tomatoes, & celery to the meat & cover the skillet tightly.
6. Simmer do not boil over very low heat for 1 1/2 hours or more until the
    meat is tenderi and the sauce isthick

Tuesday, March 29, 2011

Italian Meatball Casserole

Italian Meatball Casserole
Ingredients:

1 lb. lean beef round(trimmed of fat &ground to order)
1/2 lb. lean ground veal
1 tsp garlic salt
1/8 tsp pepper
1/3 cup skim milk
1 medium eggplant (pared)
2 cups plain tomato sauce
2 - 0z can mushrooms (stems & pieces, drained)
1/2 tsp dried oregano
6 tbsp grated Romano cheese
2 tbsp Italian seasoned bread crumbs

Procedure:

1. Combine the beef, veal, garlic salt, pepper & milk
2. Shape into 1-inch meatballs and brown under the broiler.
3. Cut the eggplant into 1-inch cubes
4. Combine all the ingredients except the bread crumbs in an ovenproof casserole
5. Sprinkle the top with bread crumbs. Bake in a preheated 350 degree oven
    for 30 minutes or longer until the eggplant is tender

Sunday, March 27, 2011

Chicken in Garlic Sauce

Chicken in Garlic  Sauce
Ingredients:

1 kg chicken, cut into pieces
1 onion, crushed
1 red chilli
3 tomatoes, chopped
100 gm baby mushrooms
5 -6 cloves garlic, crushed
1/4 cup red wine
2 tbsp oil
coriander  leaves for garnishing
salt and chilli powder to taste





Procedure:

1. Heat the oil and fry the onion and garlic till they turn pink in colour
2. Add th tomatoes and stir till a gravy forms
3. Add the mushrooms and cook for 5 minutes
4. Then add the chicken pieces, red chilli and salt & chilli powder
5. Bring it to the boil. Cover with a lid and cook till the chicken is done
6. Serve garnished with the coriander leaves

Wednesday, March 23, 2011

Chicken in Spicy Peanut Sauce

Chicken in Spicy Peanut Sauce
Ingredients:

1 kg chicken, cut into pieces
2 tbsp butter
4 cloves garlic, crushed
1 tsp each of curry powder, grated ginger & honey
1/2 cup roasted & ground peanuts
1/2 cup peanut butter
1/2 cup water
1/4 cup cherry
1/4 tsp tabasco sauce
coriander leaves for garnishing
salt to taste

Procedure:

1. Melt the butter, add the curry powder, garlic, ginger and peanuts.
    Stir well and cook for 2-3 minutes
2. Mix the peanut butter, cherry, honey and tabasco sauce in a separate bowl.
    Pour the water into it and add to the above mixture
3. Stir till it boils and then add the chicken pieces. Sprinkle salt
4. Cook over a low flame till the chicken is tender
5. Serve garnished with the chopped coriander leaves

Tuesday, March 22, 2011

Chicken Pasanda

Chicken Pasanda
Ingredients:

1 1/2 kg chicken , cut into big cubes
3 onions, sliced
1 tbsp ginger-garlic paste
1 tsp each of garam masal and chilli powder
2 tsp dry coconut, grated 6-8 almonds
1 tsp each of white sesame and poppy seeds
2 tbsp oil
coriander leaves for garnishing
salt to taste




Procedure:

1. Mix the curd, ginger-garlic paste, chilli powder and garam masala & salt
2. Apply this on the chicken pieces and leave to marinate for 25-30 minutes
3. Grind the almonds, poppy seeds and sesame seeds to a paste
4. Heat the oil in a wok and fry the onions along with the grated coconut.
    Cook till the onions turn translucent
5. Add the marinated chicken and the marinade
6. Add 1/2 cup water if desired. Lower the flame, cook till done.
   Garnish with the chopped coriander leaves

Friday, March 18, 2011

Chinese Chicken

Chinese Chicken
Ingredients:

1 kg chicken (cut into pieces)
5 onions ( sliced)
3 potatoes
3 tomatoes chopped
1 1/2 cups curd
1 1/2 tbsp butter
1 tsp each  of soya sauce, ajinomoto
   & garam masala powder
1 tsp each of chilli, cumin and coriander powder
1/2 tsp turmeric powder
1 cup oil
coriander leaves for garnishing
salt to taste

Procedure:

1. Mix together the turmeric , garam masala, chilli, cumin and
   coriander powders, curd, ajinomoto, soya sauce and salt
   Apply this on the chicken pieces and leave to marinate for 3-4 hours
2. Heat the oil and fry the onions till brown. Remove and keep aside
3. Peel the potatoes and cut them into long strips , then deep fry them
4. in the same pan, add the marinated chicken, chopped tomatoes and sauce . Stir well
5. Add 1/2 cup water and let it cook for 15-20 minutes, or till the chicken is tender.
   Add the butter and mix well
6. Add the fried onion slices and potato. Serve hot, garnished with the chopped coriander leaves

Thursday, March 17, 2011

Eggplant Meat

Eggplant Meat
Ingredients:

1 kg meat (minced)
5 eggplants (cut into 4 cubes each)
4 onions
2 tbsp oil
1 tbsp ginger-garlic paste
1 walnut-sized tamarind ball
coriander leaves for garnishing
salt and red chilli powder to taste



Procedure:

1. Soak the tamarind in hot water
2. Wash the meat, apply the ginger-garlic it. Keep aside for 15-20 minutes
3. Heat the oil, fry the onions till pink, then add the meat and fry till tender
4. Add the eggplants and tamarind pulp
5. Cover with a lid and cook over a low flame till done
6. Serve hot, garnished with the coriander leaves

Wednesday, March 16, 2011

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls
Ingredients:

1/2 kg meat minced
10 large cabbage leaves
1 cup oil
1 cup water
salt and chilli powder to taste






Procedure:

1. Blanch the cabbage leaves in saled water for 3-4 minutes. Drain & keep aside
2. Heat 2 tbsp oil, fry the onion till pink in colour
3. Add the meat and salt and chilli  powder
4. Add the water and cook till the meat is tender and the water dries up
5. Take a cabbage leaf and place some of this mixture in the centre.
    Fold its edges from all sides and tie with a thread
6. Pour 2 tbsp oil in a frying pan and fry these cabbage rolls.
   when light golden in colour on one side, turn it over and fry the other side
    add more oil for frying the other rolls
7. Serve hot with tomato ketchup

Tuesday, March 15, 2011

Meat Koftas

Meat Koftas
Ingredients:

1 kg meat (minced)
4 cups meat stock
1 cup milk
2 eggs, beaten
1/2 cup breadcrumbs
4 spring onions, chopped
Oil for deep frying
2 tbsp chopped coriander leaves and green chillies
coriander leaves for garnishing
salt & chilli powder to taste

Procedure:

1. Whisk the eggs with the meat
2. Add the onions, chillies leaves and breadcrumbs to it
3. Add salt and chilli  powder
4. Knead into  smooth dough
5. Heat the oil, shape spoonfuls of the mixture into small round balls and deep
    fry till golden brown. Keep aside
6. In a pan , pour the meat stock and milk
7. Add the meat balls to it and cook for 15-20 minutes
8. Garnish with the coriander leaves. Serve hot

Monday, March 14, 2011

Potato Meat Curry

Potato Meat Curry
Ingredients:

1 kg meat
4 pcs potatoes peeled and diced
1/2 cup curd
4 onions sliced
2 tsp ginger garlic paste
2 tbsp oil
2 cups water
chopped coriander leaves for garnishing
salt & chilli powder to taste


Procedure:

1. Wash the meat and cut into cubes
2.  Rub a little salt on the pieces and keep aside for 1 1/2 hours
3.  Mix together the ginger garlic paste, curd and salt and chilli powder
4.  Heat the oil, add the onions and fry till pink in colour
5.  Add the curd- spice mixture and fry for 2-3 minutes ,stirring all the while
6.  Add 1 cup water and the meat pieces. Stir well lower the flame and cook till the meat is tender
7.  Add the potatoes to the meat together with the remaining water. Cook till the potatoes are done
8.  Garnish with the chopped coriander leaves and serve hot

Chilli Mutton

Chilli Mutton
Ingredients:

1 kg. ground mutton
1 cup red kidney beans
4 onions (chopped)
1 capsicum, (chopped)
6 pcs tomatoes (chopped)
6 cloves garlic (chopped)
2 bay leaves
2 tbsp each of cornflour & oil
2 tsp cumin powder
4 peppercorns
4 - 5 green chillies
coriander leaves for garnishing
salt & chilli powder to taste

Procedure:

1. Soak the beans in cold water overnight
2. Heat the oil in a pan and fry the onions and garlic till brown.
    Add the capsicum & cook till tender
3. Add the chilli powder, bay leaves, peppercorns, cumin powder and meat.
    Brown the mixture and add 5 cups water and salt to taste.
    Lower the flame and cook for 45 - 50 minutes, or till done
4. Meanwhile boil the beans and when tender add them to the meat mixture
    with the tomatoes. Stir for a low flame for 10 - 25 minutes
5. Add the cornflour (mixed with 1 tbsp water) and cook till the mixture thickens
6. Serve hot, garnished with the chopped coriander leaves

Wednesday, March 9, 2011

Bobochacha

Bobochacha
Ingredients:

1/2 catty Bobochacha beans mix
100g Taro
100g Sweet potatoes
150 - 200g Palm sugar
1 cup Coconut milk
8 cups water
to drizzle Evaporated milk




Procedure:

1. Soak the bobochacha beans mix over night, and drain
2. Pouir 8 cups of water into a pot
3. Add the bobochacha beans mix
4. Simmer for 1 hour until tender
5. Dice the taro
6. Dice the sweet potato
7. Add the diced taro and sweet potato to the beans and cook until tender
8. Sweeten with palm sugar
9. Add coconut milk and bring to boil
10. Drizzle with evaporated milk and serve

Tuesday, March 8, 2011

Aged Ginger Duck Stew

Aged Ginger Duck Stew
Ingredients:

1 whole Dressed duck
1 catty Aged ginger
1 tbsp Sesame oil
1 tsp Sugar
1/4 tsp Salt
1 cup Glutinous rice wine
some Water



Procedure:

1. Rinse the duck
2. Chop the duck into big pieces
3.. Slice the aged ginger
4. Heat sesame oil in a clay pot
5. Toss in the aged ginger
6. Add the duck and cook until half done
7. Add the sugar and salt
8. Pour in the glutinous rice wine and bring to boil
9. Add enough water to just cover the duck
10. Bring to boil over high heat, then simmer for 1 hour. Add serve

Tips:

Its is best to cut off the tail part when you chop up the duck , as it has a very strong smell

Monday, March 7, 2011

Pineapple -Ham Stir Fry

Pineapple -Ham Stir Fry
Ingredients:

1 tbsp diet margarine
1 1/2  lb. lean cooked smoked
    ham trimmed of fat (cut in 1-inch strips)
2 large onions, sliced
2 large green peppers, sliced
2 cups unsweetened pineapple chunks (juice packed)
2 tbsp cornstarch
3/4 tsp salt
1/4 tsp pepper
1 tbsp soy sauce




Procedure:

1. Melt the margarine in a large nonstick skillet
2. Add the ham, onions, and green peppers, & saute over moderate heat until the
    ham is browned
3. Drain the pineapple, reserving the juice.
4. Add enough water to the juice to make 3/4 of a cup of liquid.
5. Combine the cornstarch, salt , pepper, soy sauce & pineapple liquid in a bowl
6. Add this to the ham and vegetables, and continue cooking over low heat.
7. Stirring constantly until the sauce has thickened. Add pineapple chunks.
     then serve

Sunday, March 6, 2011

Sweet Potato Soup

Sweet Potato Soup
Ingredients:

2 tsp butter or margarine
1/2 cup sliced carrots
1/2 cup sliced celery
1 1/2 cups peeled, seeded, & chopped tomatoes
6 cups beef broth
1 1/2 pounds sweet potatoes, peeled & thinly sliced
Freshly ground black pepper to taste
Plain nonfat or low-fat yogurt for garnish(optional)\




Procedure:

1. In a large saucepan, melt the butter or margarine, add the carrots & celery
   & saute  the vegetables for about 5 minutes, stirring them often
2. Add the tomatoes, & cook the ingredients until the liquid is somewhat reduced
3. Add the broth and sweet potatoes, bring the mixture to boil, reduce the heat,
   cover the pan, & simmer the mixture for 20 to 30 minutes or until
    the vegetables are very soft
4. Puree the mixture in a blender or food processor,or put it through a food mill.
    Add the pepper to the soup, reheat the soup or chill it, and serve it garnish
    with the yogurt, if desired.

Sunday, February 27, 2011

Lemon Bulgur Salad

Lemon Bulgur Salad
Ingredients:

1 cup bulgur
3/4 cup boiling water
3/4 cup boiling chicken  broth
1/4 cup chopped scallions
3 tbsp currants
1/4 cup chopped pistachios

Dressing:

3 tbsp fresh lemon juice
1 tbsp olive oil
1/8 tsp cinnamon
salt to taste (optional)
1/4 to 1/2 tsp freshly ground
black pepper, to taste

Procedure:

1. In a large bowl, combine the boiling water and broth with the bulgur.
    Let the bulgur stand for 40 minutes or until the liquid is absorbed
2. Combine the bulgur with the currants ans scallions
3. In a small bowl, whisk together the dressing ingredients,  and add them to
    the bulgur mixture. Chill the bulgur salad until 1 hr. before serving it.
4. Just before serving the salad, stir in the chopped pistachios.
   Serve the salad at room temperature

Friday, February 25, 2011

Chinese Chicken Cashew - Apple Salad

Chinese Chicken Cashew - Apple Salad
Ingredients:

1 cup cooked chicken
3 tbsp soy sauce
1 tbsp sherry
1 red unpeeled apple(diced)
3 stalks celery(diagonally sliced)
2 tbsp dry-roasted(cashews, broken)
2 tbsp low-calorie mayonnaise
2 tbsp plain low-fat yogurt




Procedure:

1. Combine the cooked poultry with the soy sauce, sherry
    and mono sodium glutamate .
2. Set aside 15 minutes to marinate.
3. Combine with the remaining ingredients and serve immediately

Thursday, February 24, 2011

Tomato Rice Pork Chops

Tomato Rice Pork Chops
Ingredients:

6 lean pork chops 1-inch thick (trimmed of flat)
1/2 tsp salt
1/8 tsp pepper
6 onion slices 1-inch thick
6 tbsp uncooked rice
16 - oz can tomatoes undrained





Procedure:

1. Season the chops with salt and pepper and place in a baking dish
2. Baked in a preheated 450 degree oven about 20 minutes just until brown
3. Drain off all the fat that has accumulated before going any further
4. Then place 1 slice of onion and 1 tbsp of uncooked rice on each chop
5. Pour tomatoes with the juice over all
6. Season with salt and pepper again. Cover and bake the chops at 350 degree
    for 1 hour.

Tuesday, February 22, 2011

Tender Blueberry Pancakes

Tender Blueberry Pancakes
Ingredients:

1 1/3 cups unsifted flour
1/2 tsp. baking soda
1 tsp salt
1/4 tsp nutmeg
1 egg. beaten
8-0z. container plain
low fat yogurt
1 cup skim milk
1 cup blueberries, fresh or frozen unsweetened


Procedure:

1. Stir the dry ingredients together thoroughly beat the egg, yogurt & milk smooth.
2. Then add to the dry ingredients stir just enough to combine
3. Fold in the blueberries drop 1/4 cup for its pancake into non stick
    griddle that has been sprayed with vegetable coating.
4. Cook until the surface is covered with bubbles, turn & cook until
    the other side is well browned
5. Serves with Hot Blueberry Syrup

Country Biscuits

Country  Biscuits
Ingredients:

2 cups flour
3 tsp baking powder
1 tsp salt
2 tbsp diet margarine
3/4 cup skim milk




Procedure:

1. Sift the flour and remeasure to 2 cups.
2. Sift again with the baking powder and salt
3. Cut in the margarine with a pastry blender. Add the milk
4. Stir the mixture quickly & lightly with a fork just until the
    dough clings together into a ball
5. Then turn the dough out onto a dough or pat it out to  1/2 inch
    biscuit cutter and place the dough circles on an ungreased cookie sheet.
6. Bake 12 to 15 minutes in a preheated 450 degree oven

Monday, February 21, 2011

Red Cabbage Salad

Red Cabbage Salad
Ingredients:

1 3/4 pounds red cabbage(cored & shredded)
2  Red delicious apples(unpeeled)
1 medium onion, peeled, halved lenghtwise
  & thinly sliced crosswise



Dressing:

1 cup plain non-fat or low-fat yogurt
1/3 cup cider vinegar
1/4 cup vegetable oil (preferably canola)
2 tbsp sugar
1 1/2 tsp celery seeds, ground if possible , in a mortar with a pestle
1/2 tsp salt, or to taste (optional)
1/4 tsp freshly ground black pepper

Procedure:

1. In a bowl, combine the salad ingredients
2. In a small bowl, whisk together the dressing ingredients.
    Pour the dressing over the salad, & toss the ingredients to combine them well.
   Cover the bowl, and chill the salad until serving tie. Toss the salad again before
    serving it.

Sunday, February 20, 2011

Fran's Sweet Wheat Salad

Fran's Sweet Wheat Salad
Ingredients:

1 cup Corse bulgur (preferably whole-grain)
1/2 cup Currants
1/4 cup minced Italian parsley
2 cups boiling water

Dressing:

2 tsp grated orange rind
1 1/2 tsp olive oil
1/2 tsp salt(optional)
1/4 tsp freshly ground black pepper





Procedure:

1. In a medium- sized bowl, combine the boiling water & bulgur,  and let the bulgur
    stand for 45 minutes or  until it is tender but crunchy  drain any remaining liquid
 2. Combine the bulgur with the currants and parsley
 3. In a small bowl, combine the dressing ingredients, & add them to the bulgur
     mixture. Chill the bulgur until 1 hour before serving it
 4. Before serving the salad, stir in the pecans

Thursday, February 17, 2011

Sweet Potato Special

Sweet Potato Special
Ingredients:

5 pounds sweet potatoes
1 12-ounce package pitted prunes
1 cup water
2 cups fresh pineapple, slivered
1/4 cup dark brown sugar
1 tbsp butter or margarine





Procedure:

1. Cook the potatoes, whole & unpeeled, in water to cover until
    they are very soft. Drain the potatoes, pierce them one at a time with a fork,
    peel them place them in a large bowl,& mash them.
2. Preheat the oven to 350F.
3. In a small saucepan, cook the prunes in the 1 cup of water for 5 minutes
    Add the prunes, their cooking liquid, & the pineapple to the potatoes, mixing
    the ingredients to combine them well.
4. Place the potato mixture in a large oven proof casserole. Sprinkle the potatoes
    with brown sugar(if desired), and dot the top with butter or margarine
    (if you wish)
5. Place the uncovered casserole in the hot oven, and bake the potatoes for
    20 minutes or until the potatoes are heated through.

Wednesday, February 16, 2011

Hot Chili Pasta and Tuna Salad

Hot Chili Pasta and Tuna Salad
Ingredients:

1/2 pound Hot chili bumbola
1 7-ounce can water packed tuna
1/3 cup diced red onion
1 cup sliced steamed carrots
1 sweet red pepper, cored, seeded & diced
1 cup cooked green peas
1/4 cup diced celery
1/3 cup minced fresh parsley
cherry tomatoes, halved, for garnish

Dressing:

2 tbsp balmasic vinegar
2 tbsp olive oil
1 large clove garlic, peeled & minced
1/4 tsp dillweed
2 tbsp grated Parmesan or Romano
Salt to taste
Freshly ground black pepper to taste

Procedure:

1. In a small bowl, combine the dressing ingredients. Set the dressing aside
2. Place the cooled pasta in a large bowl, and toss the pasta with the remaining
   salad ingredients except the cherry tomatoes. Add  the dressing to the salad
   & toss the ingredients again.
3. Serve the salad garnish with the tomato halves

Tuesday, February 15, 2011

Apple and Mustard Salad

Apple and Mustard Salad
Ingredients:

2 pcs Apple
1 Celelery
2 tsp Lemon Juice
1 tbsp Fresh coriander(chopped)
3 tbsp Mayonnaise
some Salt
some Ground black pepper


Procedure:

1. Remove strings from celery cut into strips
2. Mix the clerey strips with lemon juice, set aside
3. Cut the apple into 4 even pieces
4. Remove the apple cores, and slice thinly
5. Mix the apple slice with celery slice
6. Mix mayonnaise with mustard
7. Mix well with fresh coriander
8. Seasoning with salt and ground black pepper
9. Mix apple and celery with mayonnaise thoroughly dish
10. Garnish with chopped corainder 

Shredded Chicken with Mung Bean Noodle

Shredded Chicken with Mung Bean Noodle
Ingredients:

250g Chicken meat
1/2 Cucumber
200g Mung bean noodle
1 tbsp Toasted sesame
2 sprigs Cilantro
some Salt, Oil & Pepper

Sesame Paste Dressing:

3 tbsp Sesame paste
3 tbsp Zhenjiang vinegar
2 tbsp Dringking water
2 tbsp Light soy sauce
1 tbsp Sugar
1 tsp Mustard
1 tsp Chilli oil
1/2 tsp Sesame oil
1/2 tsp Salt
a dash Pepper

Procedure:

1. Season the chicken meat with salt & pepper
2. Steam it on a greased plate for 15 to 20 minutes until cooked
3. Shred the chicken meat into 2 inches long by hands
4. Hollow the cucumber and cut into inches strips
5. Cut the mung bean noodle into 1/2 inch wide
6. Rinse the mung bean noodle with cold water and drain
7. Place the mung noodle on a plate, then top with the cucumber
8. Put the chicken meat on top and chill
9. Mix the sesame paste dressing
10. Pour the dressing over the chicken meat, sprinkle with toasted sesame
     and garnish with cilantro


Monday, February 14, 2011

Seafood and Spinach Noodles

Ingredients:

12 ounces Spinach noodles
2 tsp Salt (optional)
1 tbsp Oil
Large pot boiling water


Sauce:

1 tbsp butter or margarine
2 tbsp All-purpose flour
1/4 tsp or more grated lemon rind, to taste
1/8 tsp or more pepper(preferably white) to taste
1 10- ounce can baby clams, drained with 1 1/2 cup liquid reserved
1 cup Skim or Low-fat milk
1/3 cup dry white wine
1/2 pound cooked small shrimp
1 14-ounce can artichoke hearts (not marinated),drained & quartered

Procedure:

1. To make the noodles, place them in the boiling water with the salt
    (if desired) and oil. Return the water quickly to a boil, & cook the noodles,
     stirring them once or twice, for 8 minutes or until they al  dente. Drain the
     noodles , & transfer then to a heated serving bowl.

2. While the noodles cook, prepare the sauce .In a medium-sized saucepan,
     per until the ingredients form a smooth paste. Gradually whisk in the served
     clam liquid, milk, & wine, & cook the mixture, stirring it,  over medium
     heat until it comes to boil and starts to thicken.

3.  Add the clams, shrimp, & artichoke hearts & stir the sauce over low heat
     until it is heated through. Pour the sauce over the noodles, & serve

Sunday, February 13, 2011

Grilled Tuna

Grilled Tuna
Ingredients:

4 small Tuna steaks, about  1 inch thick(about 1 1/2 pounds total)
2 tbsp White wine
2 tbsp Terriyake sauce
2 tsp  Grated garlic
2 tsp Grated gingerroot









Procedure:

1. Place the tuna steaks in a single  layer in a shallow pan, preferably glass
2. Combine the wine , teriyaki sauce, garlic , & gingerroot in a small bowl,
    & pour it over the tuna. Lift the steaks to be sure the marinade runs under
    them. Cover the tuna with plastic wrap, and chill the fish for about 1 hour,
    turning the steaks over after 30 minutes
3. For rare tuna, start with chilled steaks. Otherwise, remove the fish from the
    refregerator  about 20 minutes before you grill the steaks. Place the steaks
    on an oiled rack over very hot coals, & grill the tuna for 2 to 3 minutes on
    each side for rare, 5 minutes on   each side for well done

Wednesday, February 9, 2011

Sago Cream with Coconut Milk and Taro

Sago Cream with Coconut Milk and Taro
Ingredients:

900g Taro
225g Sago
270g Rock sugar
1 1/2 cup Coconut milk
1/2 Milk
4 cups Water



Procedure:

1. Clean and peel the taro
2. Cut the taro in cubes
3. Soak the sago for 30 minutes
4. Cook the sago in boiling water for 2 minutes until semi transparent
5. Turn off the heat and rest for 5 minutes
6. Rinse the sago under tap water
7. Bring the water to boil
8. Add the taro and cook until tender
9. Add sago and rock sugar and cook until rock sugar dissolve
10. Add the coconut milk and milk

Tuesday, February 8, 2011

Heartwarming Preserve Meat Vegetable Pilaf

Heartwarming Preserve Meat Vegetable Pilaf
Ingredients:

6 taels Shanghai cabbage
1 tbsp Dried shrimps
1 Preserve sauge
6 taels Jasmine rice
1/2 slice Preserved pork belly
1 1/2 cup Water
3 tbsp Oil

Procedure:

1. Rinse and dice the Shanghai cabbage
2. Soak the dried shrimp
3. Dice the preserved sausage and pork belly
4. Heat 3 tbsp oil, saute cabbage, dried shrimp, preserved
    sausage and pork belly
5. Stir in the rice, add water and simmer for 15-20 minutes until cooked

Tips:

Steam the preserved sausage and pork belly until tender for easy cutting.

Monday, February 7, 2011

Drunken Chicken Casserole with Shanyao and Wolfberry

Drunken Chicken Casserole with Shanyao and Wolfberry
Ingredients:

1 Dressed Chicken
1 tael Wolfberries
1 tael Shanyao
3 slices Ginger
1/2 Huadiao wine
2 cups Chicken broth
1 tbsp Light soy sauce
1 tbsp Cornflour
21/2 Salt
1 tsp Sugar
2 tbsp Water
1/2 tsp Sesame oil
3 tbsp Oil

Procedure:

1. Chop the chicken in pieces and marinate for 30 minutes
2. Soak the wolf berries and shanyao
3. heat 3 tbsp oil and saute the ginger and chicken
4. Pour in the Huadiao wine and bring to boil
5. Add the chicken broth, wolfberries and shanyao, then  simmer
  for 20 minutes. Add light soy sauce , thicken with cornflour solution

Tips:
Use chicken that weights between 2 1/2 catty as the meat is more tender with less fat

Sunday, February 6, 2011

Lemon Chicken Turmeric Rice

Lemon Chicken Turmeric  Rice
Ingredients:

2 pcs Chicken lega(boneless)
2 tbsp Oyster sauce
1/4 piece Lemon juice
1 piece Lemon zest
1/2 Red onion
some Ground black pepper
half Red bell pepper
1 piece Tomato
some Salt
some Sugar
some Cornstarch water
1 1/2 Rice
1 1/2 Water
2 tsp Tumeric powder
some Oil


Procedure:

1. Rinse and cook the rice with water and turmeric powder in a rice cooker.
   Season the cooked rice with lemon zest, salt and sugar as turmeric rice.
    set aside                     

2. Dice the red onion, red bell pepper and yellow bell pepper

3. Dice the tomato

4. Remove the skin of the boneless chicken leg. thinly slice then set aside

5. Mix the lemon juice and lemon zest together
6. Heat oil in a pan, saute the onion until fragrant, then fry the chicken leg
    until done
7. Toss in the chopped red bell pepper and yellow bell pepper
8. Add in oyster sauce
9. Toss well with the lemon juice, lemon zest and ground black pepper
10. Thicken with cornstarch water, add in the diced tomato, season with
      salt and sugar serve with turmeric rice