tag:blogger.com,1999:blog-84244129942519983322024-03-13T06:24:06.105-07:00Home CookingHome Cooking is a blog for everyone who love to spent more time in the kitchen. People who love to cook healthy food for the family and friends.Ahmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-8424412994251998332.post-50733159479251576832011-06-02T19:27:00.000-07:002011-06-02T19:27:21.917-07:00Stir Fried Water Spinach<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcgf-PCVwIVE3NJ8j7OY4329IJJx0eXTlTfT8MFj2hj4jTDO1krGZBqvaLVarwTn_XBuR7mmF0hWadWmAKNp9vUMQqhqNLhytMxq4ZDqlUF7sZQTXk1Qn7KGPnOzc8RuKfBeW_0cRLz4/s1600/stir.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcgf-PCVwIVE3NJ8j7OY4329IJJx0eXTlTfT8MFj2hj4jTDO1krGZBqvaLVarwTn_XBuR7mmF0hWadWmAKNp9vUMQqhqNLhytMxq4ZDqlUF7sZQTXk1Qn7KGPnOzc8RuKfBeW_0cRLz4/s320/stir.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Stir Fried Water Spinach</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
water spinach<br />
minced garlic<br />
<br />
<b>Seasoning:</b><br />
<br />
cooking oil<br />
salt<br />
sugar<br />
<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Cut the young parts of water spinach for about 2 inches wash<br />
& soak it w/ salt. rinse & drain<br />
2. Minced the garlic<br />
3. Prepare a pot or a wok w/ enough water for the vegetables let it boil.<br />
4. Blanch the vegetable until the color changes then drain<br />
5. Prepare a wok, pre- heat & saute the minced garlic until light brown<br />
6. Stir fry for 3 minutes then add seasoning if needed taste & serveAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-83789381921556185282011-05-30T00:47:00.000-07:002011-05-30T00:47:54.633-07:00Cucumber Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNamFPhkrF82mvmKceEGclBfZhsWsP63LcYtSmgCZVlst7s8P_XE9SSMtkBfEv4u6iFYDkCspQaFp8VodQgh0mbZjQy0l-7paVkQzlevd0ly3ENDuBLVxhdqV38tm2zbqVgfekq5HpSU/s1600/cucm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNamFPhkrF82mvmKceEGclBfZhsWsP63LcYtSmgCZVlst7s8P_XE9SSMtkBfEv4u6iFYDkCspQaFp8VodQgh0mbZjQy0l-7paVkQzlevd0ly3ENDuBLVxhdqV38tm2zbqVgfekq5HpSU/s320/cucm.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Cucumber Salad</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 cucumber<br />
2 tsp vinegar<br />
1/2 tsp sugar<br />
1 tsp salt <br />
1/4 tsp white pepper<br />
chopped parsley or chives<br />
<br />
<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Peel the cucumber if the peel is thick<br />
2. Slice it paper-thin. A cheese plane is a handy tool for this job<br />
3. Mix vinegar , salt, sugar and pepper and pour over the cucumber<br />
4. Sprinkle with parsley or chives servingAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com1tag:blogger.com,1999:blog-8424412994251998332.post-5569563052926528532011-05-25T22:40:00.000-07:002011-05-25T22:40:41.123-07:00Wild Mushrooms on Toast<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UCdqUqYJ3FFG6b_jVecAp75FKXtzlSE5eNbb_9dGoLFmT8qpA-bkVwVsKxJkgnUqmjRmHY1eoDQKaV44TBB_cWwzrRjBwKwFDU5LrcJThfs2U4YNKsIjhCBH7q6vZIOt3Cg5oyrsn-Y/s1600/mus.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UCdqUqYJ3FFG6b_jVecAp75FKXtzlSE5eNbb_9dGoLFmT8qpA-bkVwVsKxJkgnUqmjRmHY1eoDQKaV44TBB_cWwzrRjBwKwFDU5LrcJThfs2U4YNKsIjhCBH7q6vZIOt3Cg5oyrsn-Y/s320/mus.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Wild Mushrooms on Toast</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
2 ounces imported dried wild mushrooms<br />
2 tbsp unsalted butter<br />
1 small onion, finely chopped<br />
1 tbsp all-purpose flour<br />
1 1/2 tbsp Creme Fraiche or sour cream<br />
2 cloves garlic, minced<br />
Pinch of sweet Hungarian paprika<br />
salt & freshly ground black pepper, to taste<br />
3 tbsp olive oil<br />
12 slices French bread<br />
3 tbsp freshly grated Parmesan cheese<br />
Finely chopped fresh parsley for garnish<br />
<br />
<b>Procedure:</b><br />
<br />
1. In a small saucepan, simmer the mushroom in 2 cups of water until soft,<br />
about 40 minutes. Remove the mushrooms with a slotted spoon.<br />
Strain the cooking liquid through a coffee<br />
filter and set aside. Pat the mushrooms dry with paper towels and finely chop<br />
<br />
2. Melt the butter in a small skillet over medium heat. Add the mushrooms<br />
and onion and sauce, stirring for 15 minutes<br />
<br />
3. Sprinkle with the flour, stir and cook for 1 minute.<br />
Stir in 1/4 cup of the reserved mushroom cooking liquid and<br />
simmer for 2 to 3 minutes more<br />
<br />
4. Stir in the creme fraiche and simmer over medium heat for 5 minutes.<br />
Add the garlic and season with paprika, salt and pepper. Simmer for<br />
2 more minutes and remove from the heat<br />
<br />
5. Preheat the oven to 350 degree F. <br />
<br />
6. Preheat the olive oil in a large ovenproof skillet over medium heat.<br />
Add the bread slices and lightly brown, about 1 minute on each side<br />
<br />
7. Heap some of the mushroom mixture on each bread slice.<br />
Sprinkle with Parmesan cheese and bake for 10 minutes<br />
<br />
8. Sprinkle with parsley and serve immediatelyAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-9001303802565286182011-05-24T01:13:00.000-07:002011-05-24T01:13:37.545-07:00Lemon & Chicken Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2u994EdOcWYII_fG48gpgq1O210MjDZZtXAYLGl0PCTldmJIrH96iPvOHM-mXrPuoT8hYMSMITSUmWrgygeuJKv3xQ8lg5xMv-nj37_I-RXG_eSOHRdl8BXuNhpM3R_ygAGlj9zepk0/s1600/lemon.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2u994EdOcWYII_fG48gpgq1O210MjDZZtXAYLGl0PCTldmJIrH96iPvOHM-mXrPuoT8hYMSMITSUmWrgygeuJKv3xQ8lg5xMv-nj37_I-RXG_eSOHRdl8BXuNhpM3R_ygAGlj9zepk0/s320/lemon.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Lemon & Chicken Soup</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
4 tbsp butter<br />
8 shallots, thinly sliced<br />
2 carrots, thinly sliced<br />
2 celery stalks, thinly sliced<br />
8 0z/ 225 g. boned chicken breasts(finely chopped)<br />
3 lemons<br />
5 cups chicken stock<br />
80z/225g dried spaghetti, broken into small pieces<br />
2/3 cup heavy cream<br />
salt & white pepper<br />
<br />
<b>To Garnish:</b><br />
<br />
fresh parsley sprig<br />
3 lemon slices, halved<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Melt the butter in large pan. Add the shallots . carrots, celery<br />
& chicken & cook over low heat, stirring occasionally, for 8 minutes<br />
<br />
2. Thinly pare the lemons and blanch the lemon rind in boiling water for<br />
3 minutes. Squeeze the juice from the lemons<br />
<br />
3. Add the lemon rind and juice to the pan, together with the chicken stock<br />
Bring slowly to a boil over low heat and simmer for 40 minutes, stirring<br />
occasionally<br />
<br />
4. Add the spaghetti to the pan & cook for 15 minutes. Season to taste<br />
with salt & white pepper & add the cream. Heat through, but do not<br />
let the soup or it will curdle<br />
<br />
5. Pour the soup int a tureen or individual bowls. Garnish with the parsley<br />
and half slices of lemon and serve immediately<br />
<br />
<b>Tips:</b><br />
<br />
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 touchesAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-49514402593300194712011-05-23T01:07:00.000-07:002011-05-23T01:07:25.841-07:00Crab and Rice Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARPXB-szC15XkLxrxyBUvbMBLrr3jX5MnRQgf8dWqNnlYqWpOiLDxssDKlQWoNPJZB0P88EzIT4lIOFRyPyVdWEPYRaWcotC48tG48jtyL4SEnNmL7hShtCySpaBQ_YsB0BXg8rDZVm0/s1600/c.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARPXB-szC15XkLxrxyBUvbMBLrr3jX5MnRQgf8dWqNnlYqWpOiLDxssDKlQWoNPJZB0P88EzIT4lIOFRyPyVdWEPYRaWcotC48tG48jtyL4SEnNmL7hShtCySpaBQ_YsB0BXg8rDZVm0/s320/c.jpg" width="320" /></a></b></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Crab and Rice Salad</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 pound cooked lump crabmeat<br />
1 tbsp fresh lemon juice<br />
2 cups cooked long-grain rice(2/3 cup uncooked)<br />
2 ribs celery, finely diced<br />
2 medium size Kirby cucumbers (finely diced)<br />
1 large dill pickle, finely diced<br />
2 tbsp chopped fresh dill<br />
2 tbsp snipped fresh chives<br />
<br />
<b>Dressing and Garnishes:</b><br />
<br />
1 cup homemade Mayonnaise<br />
2 tbsp fresh lemon juice<br />
2 tbsp tomato paste<br />
salt & freshly ground black pepper , to taste<br />
boston lettuce leaves for garnish<br />
2 cooking king crab legs, cut into 1to 1 1/2 inch.pieces for garnish<br />
parsley sprigs for garnish<br />
<br />
<b>Procedure:</b><br />
<br />
1. In a large bowl, sprinkle the crabmeat with the lemon juice<br />
and let stand for 5 minutes<br />
2. Into the crabmeat stir the rice, celery, cucumbers, pickle, dill and chives<br />
3. In a separate bowl, whisk together all the dressing ingerdients<br />
4. Carefully toss the crab mixture with the dressing, keeping<br />
the ingredients intact. Season with salt and pepper. Cover and refrigerate<br />
for 1 hour<br />
5. On a decorative serving platter, arrange the salad on a bed of lettuce leaves.<br />
Garnish with crab legs and parsley sprigsAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-27314060683218136452011-05-19T01:37:00.000-07:002011-05-19T01:37:40.019-07:00Chicken Shawarma<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWobjH_A8Jc9cvvOWw2OsIzgMWmjnEmTcDSg4yBWpg3qthbrvbfgi4E0fRte_TJfXwCue5dBPetnhHHv6Gth7qIzakLzT5Wvdae4yUpA7Ja-FTOI4gK4ZNH_vo-6o_5k91zqWPivGNgkY/s1600/ch.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWobjH_A8Jc9cvvOWw2OsIzgMWmjnEmTcDSg4yBWpg3qthbrvbfgi4E0fRte_TJfXwCue5dBPetnhHHv6Gth7qIzakLzT5Wvdae4yUpA7Ja-FTOI4gK4ZNH_vo-6o_5k91zqWPivGNgkY/s320/ch.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Chicken Shawarma</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
Fresh pita bread<br />
4 pcs whole dill pickle (cut lengthwise)<br />
french fries<br />
garlic spread<br />
<br />
<b>Marinade for chicken:</b><br />
<br />
2 lb. boneless chicken (cut into pieces)<br />
1/2 tsp ground cinnamon<br />
1/2 tsp ground nutmeg<br />
1/2 tsp ground green cardamoms<br />
3/4 tsp allspice<br />
1/2 tbsp freshly ground black pepper<br />
1/4 tbsp ground cloves<br />
1/2 tsp crushed red chilli<br />
1 1/2 tsp salt<br />
4 tbsp fresh lemon juice<br />
<br />
<b>Ingredients for garlic sauce:</b><br />
<br />
2 whole garlic bulbs<br />
1 tsp salt<br />
1 cup corn oil<br />
3 tbsp lemon juice<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Wash the chicken pieces pat dry. Place the chicken pieces in a bowl.<br />
Mix all the spices with lemon juice to make thick paste. Rub the paste<br />
over the chicken pieces thoroughly.<br />
<br />
2. Marinate it for 5-6 hours at room temperature over night in the refrigerator<br />
<br />
3. Preheat the oven to 450 degrees. Grease a baking dish with oil<br />
put chicken pieces in skin side down, and bake it for about 20 minutes.<br />
<br />
4. Take it out, turn them over & bake for 10-15 minutes or until the<br />
chicken is tender<br />
<br />
5. Remove the skin and shred the chicken with a sharp knife.<br />
Put the shredded chicken in the baking dish . Sprinkle 1 tsp of<br />
sumac and mix well.Ahmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-5990355481840229722011-05-17T22:16:00.000-07:002011-05-17T22:16:18.756-07:00Sesame Seed Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XgbXFbq_XmtL1jPr-fhX4ovXHE2i0fiTO99nHvTNMl9auU6iHX1oL-VMSP2tWnvzb-1jUx7iPt8bgheFDfO353drzE9aFaPrN6o42qYm8z42-DdvY2ch-7gtaUdeA1M4id817vGhlr0/s1600/e.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XgbXFbq_XmtL1jPr-fhX4ovXHE2i0fiTO99nHvTNMl9auU6iHX1oL-VMSP2tWnvzb-1jUx7iPt8bgheFDfO353drzE9aFaPrN6o42qYm8z42-DdvY2ch-7gtaUdeA1M4id817vGhlr0/s320/e.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Sesame Seed Salad</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 large eggplant<br />
3 tbsp sesame seed paste<br />
juice and rind of 1 lemon<br />
1 garlic clove, crushed<br />
pinch of paprika<br />
1 tbsp chopped cilantro<br />
salt & pepper<br />
Boston lettuce leaves<br />
<br />
<b>Garnish :</b><br />
Strips of pimiento<br />
lemon wedges<br />
toasted sesame seeds<br />
<br />
<b>Procedure:</b><br />
<br />
1. Cut the eggplant in half, then place in colander and sprinkle<br />
with salt leave to stand 30 minutes, then rinse under cold running<br />
water & drain well pat dry with paper towels<br />
<br />
2. Place the eggplant halves, ski- side uppermost, on an oiled cookie sheet.<br />
Cook in a preheated oven, 450 F/230 degree, for 10-15 minutes.<br />
Remove from the oven and leave to cool<br />
<br />
3. Cut the eggplant into cubes and set aside until required. Mix together<br />
the sesame seed paste, lemon juice and rind , garlic, paprika, & cilantro<br />
Season with salt and pepper to taste and stir in the eggplant<br />
<br />
4. Line a serving dish with lettuce leaves and spoon the eggplant into the center.<br />
Garnish the salad with pimiento slices, lemon wedges & toasted<br />
sesame seeds then serve.Ahmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-27374222221276110002011-05-14T03:11:00.000-07:002011-05-14T03:11:49.959-07:00Plum Pudding<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtR1AVwN9EXFgWnZwMCQkJydgRSsKGYJFxAOLTPMDwssY3TMsxsineqqv3p4HxNqMoYgFMUjiqv91To00KlhZGN9sk83TDWKg4e6IW6zB4UEaYSj257Xrw6DI0Nh0nU73_fX_cqV4868/s1600/plum.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtR1AVwN9EXFgWnZwMCQkJydgRSsKGYJFxAOLTPMDwssY3TMsxsineqqv3p4HxNqMoYgFMUjiqv91To00KlhZGN9sk83TDWKg4e6IW6zB4UEaYSj257Xrw6DI0Nh0nU73_fX_cqV4868/s320/plum.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Plum Pudding</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 pound whole candied cherries<br />
1 pound golden raisins<br />
1 pound pitted dates, chopped<br />
4 candied pineapple rings, sliced<br />
3/4 cup chopped citron<br />
1/2 cup chopped candied orane peel<br />
1/2 cup chopped candied lemon peel<br />
2 cups sifted all purpose flour<br />
1/2 cup sugar<br />
1 tsp salt<br />
1 1/2 tsp soda<br />
1 3/4 tsp cloves<br />
1/2 tsp allspice<br />
3 eggs<br />
1 1/2 cups buttermilk<br />
1/2 cup oil<br />
1/4 cup orange juice<br />
1/4 cup brandy<br />
1 lemon of juice<br />
<br />
<b>Procedure:</b><br />
<br />
1. Place fruit in a large mixing bowl and sprinkle with 1/2 cup of flour.<br />
2. Sift together the remaining flour, sugar, salt, soda and spices<br />
3. Beat eggs and add buttermilk, oil orange juice, brandy and lemon juice<br />
4. Combine with the flour mixture pour butter over fruit and mix<br />
until all the fruit is coated with butter<br />
5. Oil pudding molds or empty coffee tins and fill 3/4 full<br />
6. Cover tightly with foil place in a steamer , cover and cook 3 to 4 hrs.or<br />
until pudding loses its creamy look<br />
7 .Cool in molds 20 minutes wrap in cheese cloth that has been dampened with brandy, or rum<br />
8. Wrap again in aluminum foil and place in refrigerator to mellow 1 month<br />
9. When ready to serve, steamAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-83912920864030322172011-05-11T00:17:00.000-07:002011-05-11T00:17:41.290-07:00Mussels with Tomato Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdP2EbgfMZQ0OSzfYa1mUuKJpx2oSB508C16rf6vWACkklCzNwAgMQx_ZNNQ7yTdJGKr_RLIZPyzqmrjW8EEHiLDUqz61CZ5B6ROHUaiGkwqb3rCQ9rFM29U_eHTCB38CiLCWgIdK9M2c/s1600/b.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdP2EbgfMZQ0OSzfYa1mUuKJpx2oSB508C16rf6vWACkklCzNwAgMQx_ZNNQ7yTdJGKr_RLIZPyzqmrjW8EEHiLDUqz61CZ5B6ROHUaiGkwqb3rCQ9rFM29U_eHTCB38CiLCWgIdK9M2c/s320/b.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Mussels with Tomato Sauce</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1/2 small onion, chopped<br />
1 garlic clove, crushed<br />
1 tbsp olive oil<br />
3 tomatoes<br />
1 tbsp chopped fresh parsley<br />
2 lb/900 grms. live mussles<br />
1tbsp freshly grated Parmesan cheese<br />
1 tbsp fresh white bread crumbs<br />
salt and pepper<br />
chopped fresh parsley, to garnish<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Place the onion , garlic & oil in a bowl.Cover & cook on High power for 3 min.<br />
<br />
2. Cut a cross in the base of each tomato and place them in a small bowl pour<br />
on boiling water & leave for about 45 seconds. Drain and then plunge into<br />
cold water then sins will slide off easily. Chop the tomatoes removing any<br />
hard cores<br />
<br />
3. Add the tomatoes to the onion mixture, then cover and cook on high power<br />
for 3 minutes stir in the parsley and season to taste<br />
<br />
4. Scrub the mussels well in several changes of cold water. Remove the taped<br />
sharply with back of a knife<br />
<br />
5. Place the mussels in a large bowl. Add enough boiling water to cover them.<br />
Cover and cook on high power for 2 minutes stirring halfway through until<br />
the mussels open. drain well and remove the empty half of each shell.<br />
Arrange the mussels in 1 layer on a plate<br />
<br />
6. Spoon the tomato sauce over each mussel. Mix the Parmesan cheese<br />
with the bread crumbs and sprinkle on top. Cook uncovered, on High power<br />
<div class="separator" style="clear: both; text-align: center;"></div> for 2 minutes. Garnish with parsley and serve<br />
<br />
<b>Tips:</b><br />
<br />
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, uncoveredAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-76576944062103910182011-05-10T03:14:00.000-07:002011-05-10T03:14:33.228-07:00Apples with Caramel Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ewb9bufJkSY3NsDCRU-Yy8IVBot_njArJ9Ro0jWz5yWUakAo_Y70IAX2ldQP1cajlBMOaWldHUgWPHJiQ2u-vYyxlsjfQ27ljiHY3FOTYPSJAU3PC9_91-uBIhCpQqe8YaTt6hVZ72A/s1600/apple.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ewb9bufJkSY3NsDCRU-Yy8IVBot_njArJ9Ro0jWz5yWUakAo_Y70IAX2ldQP1cajlBMOaWldHUgWPHJiQ2u-vYyxlsjfQ27ljiHY3FOTYPSJAU3PC9_91-uBIhCpQqe8YaTt6hVZ72A/s320/apple.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Apples with Caramel Sauce</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
4 large apples<br />
1/2 liter /1 pint water<br />
1 tbsp lemon juice<br />
6 tbsp sugar<br />
100g 3 1/2 oz cup sugar<br />
1 1/2 dl 1 scant cup<br />
1 cup milk<br />
2 egg yolks<br />
1 tbsp sugar<br />
6 tbsp heavy cream<br />
<br />
<b>Procedure:</b><br />
<br />
1. Peel apples and cut them in two. Remove core<br />
<br />
2. Bring water with lemon juice and 6 tbsp sugar, to a boil.<br />
Cook apples bareley tender in the sugar syrup<br />
<br />
3. Brown 2 1/2 dl / 1 scant cup / 1cup sugar in a pan, cool the caramel a little<br />
and add boiling milk. Beat egg yolks with 1 tbsp sugar<br />
<br />
4. Cool caramel slightly and stir it a little at a time into egg mixture.<br />
Heat until it thickens<br />
<br />
5. Beat cream stiff and stir into caramel sauce<br />
<br />
6. Arrange apples on a platter and pour sauce overAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-40307703863750555952011-04-25T04:15:00.000-07:002011-04-25T04:15:40.959-07:00Spotted Dick<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUr9-QhU3h9Doem18cP-AWBm01BNnHidDwFzbJkrguEVkAVJcO8bTFsyUptOaMyhF4i0GLzmgH2C7SXvFhVJZ5LarZtD37PGQYrXLaU5wKnEfZcdK3BH68s5xqfiEgzuahECHTgPpJIY/s1600/spotted.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUr9-QhU3h9Doem18cP-AWBm01BNnHidDwFzbJkrguEVkAVJcO8bTFsyUptOaMyhF4i0GLzmgH2C7SXvFhVJZ5LarZtD37PGQYrXLaU5wKnEfZcdK3BH68s5xqfiEgzuahECHTgPpJIY/s320/spotted.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Spotted Dick</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 1/2 cups self-rising flour<br />
1 1/4 cups freshly made bread crumbs<br />
3/4 cup beef suet, chopped into small pieces<br />
10 tbsp English golden syrup or corn syrup<br />
1/2 cup seedless white raisins<br />
1/4 cup black raisins<br />
2 1/2 tbsp chopped ,candied peel<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Sift the flour into a bowl . Add the breadcrumbs and the suet<br />
2. Blend the suet into the flour with a pastry blender or fingertips<br />
3. Stir in only enough water to form the dough into a ball<br />
4. Roll the dough into an 8 inch square<br />
5. Spread with syrup and sprinkle with raisins and candied peel<br />
6. Roll as for a jelly roll. Wrap loosely in foil<br />
7. Seal the edges tightly but allow room for the pudding to expand<br />
8. Place pudding in a steamer and steam over boiling water on top of the stove<br />
for 3 hours<br />
9. Serve with butter and a bowl of brown sugarAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-53761108155127745952011-04-23T00:35:00.000-07:002011-04-23T00:35:34.048-07:00Cauliflower Cheese<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-so5yRLvpiBajji8ijBFWknMLf8lLgh5eBcujtyp6ZYUehBnfNvKPPLQziBAHREKRDWha6kF3SdKP6vJHEPvblh1bkNxmpMCXJIGjgV_mZYxmXeQf5pMufz88FR10FMD3OHkBigg3tw/s1600/flower.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-so5yRLvpiBajji8ijBFWknMLf8lLgh5eBcujtyp6ZYUehBnfNvKPPLQziBAHREKRDWha6kF3SdKP6vJHEPvblh1bkNxmpMCXJIGjgV_mZYxmXeQf5pMufz88FR10FMD3OHkBigg3tw/s320/flower.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Cauliflower Cheese</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 medium sized cauliflower(divided into flowerets)<br />
1 tsp salt<br />
2 tbsp butter<br />
3 tbsp flour<br />
1 1/2 cups milk<br />
1 cup cheddar cheese, grated<br />
dash cayenne pepper<br />
4 tbsp bread crumbs<br />
<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Boil the cauliflower in salted water 10 minutes until almost tender<br />
2. Drain cauliflower and place in a small buttered casserole<br />
3. To prepare the sauce melt the butter in a saucepan<br />
4. Stir in the flour and add the milk gradually. Stir in 3/4 cup grated<br />
cheese and cayenne pepper<br />
5. Cook 2 minutes until the sauce has thickened<br />
6. Pour the sauce over the cauliflower. Sprinkle with remaining<br />
cheese and breadcrumbs<br />
7. Place in a 400 degree over for 5 minutes and then under the broiler<br />
for 3 minutes to brown the cheese and bread crumbsAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com3tag:blogger.com,1999:blog-8424412994251998332.post-77172451557508006622011-04-14T01:26:00.000-07:002011-04-14T01:26:14.069-07:00Shrimp with Mustard and Eggs<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JHnB_YOJ59he7NeBKah8gyG40X7k5k1R7nquAi2CB721IG9UBr5rHDZB7piK0-7UJLuPODE_JNXvJREhCt-S9PbWfzAnVbPVXxnUJrCQTGAhRglqLMpvdTxWwxUoMrOA4g6UwQvMe7w/s1600/shrimp.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JHnB_YOJ59he7NeBKah8gyG40X7k5k1R7nquAi2CB721IG9UBr5rHDZB7piK0-7UJLuPODE_JNXvJREhCt-S9PbWfzAnVbPVXxnUJrCQTGAhRglqLMpvdTxWwxUoMrOA4g6UwQvMe7w/s320/shrimp.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Shrimp with Mustard and Eggs</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
2 pounds small shrimp, peeled & deveined<br />
4 scallions, finely chopped parsley<br />
1/2 tsp tarragon<br />
1 tbp mild Dijon type mustard<br />
6 hard boiled eggs, finely chopped<br />
1/4 cup heavy cream<br />
3 tbsp grated Parmesan cheese<br />
1 additional tsp butter<br />
<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Melt the butter & saute the shrimp & scallions over high heat for 3 minutes<br />
until shrimp are pink and almost tender<br />
2. Reserve 6 partially cooked shrimp<br />
3. Add the parsley , tarragon , mustard, eggs and cream<br />
4. Continue cooking for 2 minutes until the eggs are hot<br />
5. Transfer all the ingredients to a buttered baking dish<br />
6. Sprinkle with cheese, dot with remaining butter and add reserved shrimp<br />
7. Place under the broiler for 3 minutes until lightly brownedAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-10666561295275879132011-04-12T00:39:00.000-07:002011-04-12T00:39:40.439-07:00Simple Macaroni Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUKa2HeoR9FYdhfVb5mYjF9Qkqlm0y1NNEfXYz5aQeRHYe4uVzjk2NQ6tfZbYH0y8DlglEIJXdWTjL_urhJg_uzahwxKjtjPgZRMcujx1B6M3ZwvdBcUC_oaiIP1tnAgAZ-LmRj4puGc/s1600/salad.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUKa2HeoR9FYdhfVb5mYjF9Qkqlm0y1NNEfXYz5aQeRHYe4uVzjk2NQ6tfZbYH0y8DlglEIJXdWTjL_urhJg_uzahwxKjtjPgZRMcujx1B6M3ZwvdBcUC_oaiIP1tnAgAZ-LmRj4puGc/s320/salad.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Simple Macaroni Salad</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
8 oz. protein - enrich elbow macaroni<br />
1/2 cup diet mayonnaise<br />
1 cup chopped celery<br />
1/2 cup plain low-fat yogurt<br />
2 tbsp. chopped onion<br />
1 1/2 tsp salt<br />
1/4 tsp pepper<br />
dash paprika<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Cook the macaroni according to the directions on the package drain it<br />
with cold water<br />
2. Add the rest of the ingredients to the macaroni, mixing thoroughly<br />
3. Chill several hours.Ahmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-24097942855943819002011-04-04T18:59:00.000-07:002011-04-04T18:59:07.427-07:00Chicken Patties<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbyC0IswE-xwzTWyEtWC24BR7Qt8LRjJ0_tnZoNNiA4LcB9uIk4Tv537LFhhgR1NKbr27ub6NaqW5tdLoxcwYqay1vEz2RxSiWFoav_FEypCSjVY0gCoE9obWVGXbgFAafTb16Lg4Ckw/s1600/pasta.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbyC0IswE-xwzTWyEtWC24BR7Qt8LRjJ0_tnZoNNiA4LcB9uIk4Tv537LFhhgR1NKbr27ub6NaqW5tdLoxcwYqay1vEz2RxSiWFoav_FEypCSjVY0gCoE9obWVGXbgFAafTb16Lg4Ckw/s320/pasta.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Chicken Patties</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
2 cups left over cooked chicken<br />
4 scallions, finely chopped<br />
3 slices boiled ham, diced<br />
2 hard boiled eggs, finely chopped<br />
1 tbsp lemon juice<br />
1 tsp mild (Dijon type) mustard<br />
4 tbsp butter<br />
4 tbsp flour<br />
1 cup milk<br />
1/2 tsp tarragon<br />
1 tbsp finely chopped chives<br />
1/2 cup flour seasoned with<br />
1 tsp salt<br />
freshly ground black pepper<br />
2 eggs, lightly beaten<br />
1/2 cup breadcrumbs<br />
oil or shortening for deep frying<br />
<br />
<b>Procedure:</b><br />
<br />
1. Shred the chicken into very small pieces<br />
2. Place in a bowl and combine with scallions, ham, eggs <br />
lemon juice & mustard<br />
3. Heat the butter in a small saucepan<br />
4. Stir in the flour and add the milk gradually, stirring with a wire whisk<br />
to form a very thick sauce<br />
5. Add tarragon and chives .Stir the sauce into the chicken mixture<br />
6. Chill the mixture in the refrigerator for 2 hours<br />
7. Form chicken into 8 patties<br />
8. Dredge patties first in flour then in beaten egg and finally in the breadcrumbs<br />
9. Fry the patties in deep hot fat for 8 to 10 minutes until hot and lightly brownedAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-35722974692276557972011-04-04T04:44:00.000-07:002011-04-04T04:44:35.283-07:00Sausage and Mash<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgm4mkz51fNkduhnNIIpROhGbyO6Ris2OTf_2KeIibkfMQ3oxLPjMTlOIClvE3WJB_vRrz7_X93Mg7s2mFTK5Rx7nVjlcL0BZY_iuT43Kk0X6EFFSrTqlx_UoqYf1mNPxXh2eBcS71gk/s1600/sausage.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgm4mkz51fNkduhnNIIpROhGbyO6Ris2OTf_2KeIibkfMQ3oxLPjMTlOIClvE3WJB_vRrz7_X93Mg7s2mFTK5Rx7nVjlcL0BZY_iuT43Kk0X6EFFSrTqlx_UoqYf1mNPxXh2eBcS71gk/s320/sausage.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Sausage and Mash</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
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</style> <![endif]-->8 link pork sausage<br />
6 medium sized potatoes, mashed<br />
1/4 cup milk<br />
2 tbsp butter<br />
1/4 cup Parmesan cheese, grated<br />
1/8 tsp salt<br />
freshley ground black pepper & separeted into rings<br />
oil for deep frying<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Fry the sausage in a skillet until lightly browned and all the fat has rendered<br />
2. Mash the potatoes adding the milk, 1 tbsp of butter, cheese<br />
nutmeg salt & pepper<br />
3. Place a layer of half of the potatoes in a buttered baking dish<br />
4. Arrange the sausage over the potatoes<br />
5. Place remaining potatoes in a pastry bag fitted with a large rosette tube<br />
6. Pipe potatoes in a decorative pattern around the sausage<br />
7. Dot with remaining butter and bake in a 400 degree oven for 10 minutes<br />
8. In the maintime, deep fry the onion rings in hot oil for 5 minutes until tender<br />
and lightly browned<br />
9. Drain onions on paper towels. Garnish dish with onion rings and serveAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-297844393162118842011-04-03T19:45:00.000-07:002011-04-03T19:47:09.800-07:00Chinese Chicken Cashew Apple Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFSiQCszhcb1yw2_zgxOgy7spY9hcBZ9i3lO1XEUCWJNZJS5ocS93HYsSQNYjP21FiVNLjRfMSHKg3mrEGsOB8dmrzE6rSFZ7aO2uyDpySoPmuhqRHYH43tW9_0MpOSPZ-ijTA-L2hxY/s1600/chik.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFSiQCszhcb1yw2_zgxOgy7spY9hcBZ9i3lO1XEUCWJNZJS5ocS93HYsSQNYjP21FiVNLjRfMSHKg3mrEGsOB8dmrzE6rSFZ7aO2uyDpySoPmuhqRHYH43tW9_0MpOSPZ-ijTA-L2hxY/s320/chik.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Chinese Chicken Cashew Apple Salad</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 cup cooked chicken<br />
3 tbsp soy sauce<br />
1 tbsp sherry shake of mono sodium glutamate<br />
1 red unpeeled apple cored & diced<br />
3 stalks celery diagonally sliced<br />
2 tbsp dry roasted cashews ,broken<br />
2 tbsp low calorie mayonnaise<br />
2 tbsp plain low-fat yogurt<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Combine the cooked poultry with the soy sauce, sherry<br />
& mono sodium glutamate<br />
2. Set aside 15 minutes to marinate.<br />
3. Combine with the remaining ingredients and serve immediatelyAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-9760806685799507932011-03-30T16:23:00.000-07:002011-03-30T16:23:21.575-07:00Savory Swiss Steak<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRkTu_BRGLnhhGSQv__NEZ14bMW4KRnH8zMUJFGw1Vq8lbRe72zHognDlKKtbFwdcBXW0spPTIsZM44Mt_lcQct4yfFzlOfYH-0P9oUFbL4T-TIlJWmrMof9d2oJCI1xXMaSrf3YSE9g/s1600/savory.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRkTu_BRGLnhhGSQv__NEZ14bMW4KRnH8zMUJFGw1Vq8lbRe72zHognDlKKtbFwdcBXW0spPTIsZM44Mt_lcQct4yfFzlOfYH-0P9oUFbL4T-TIlJWmrMof9d2oJCI1xXMaSrf3YSE9g/s320/savory.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Savory Swiss Steak</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 tbsp diet margarine<br />
2-lb boneless round steak, trimmed of fat<br />
1 tsp garlic salt<br />
1/8 tsp pepper<br />
1 cup chopped onions<br />
3 cups canned stewed tomatoes<br />
1 cup chopped celery<br />
<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Place the margarine in a nonstick skillet and melt over moderate heat<br />
2. Add the steak to the pan season the meat with the garlic salt and pepper<br />
3. Raise the heat under the pan to high and brown the meat quickly on both sides<br />
4. Lower the heat and before going any further pour off any fat that has<br />
accumulated in the pan<br />
5. Then add the onions, tomatoes, & celery to the meat & cover the skillet tightly.<br />
6. Simmer do not boil over very low heat for 1 1/2 hours or more until the<br />
meat is tenderi and the sauce isthickAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-72900876757553894132011-03-29T07:03:00.000-07:002011-03-29T07:03:43.150-07:00Italian Meatball Casserole<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VdHo8vZEsy3ygK6UExu_QVQnQWAFl3tLDUFGNlN60_0sjZzBsrrIqa4J7oUz9tR3GwjqfG15ZnOXh6YUDlB_Yvi0qUgglPn4xZTTyzYFOVlFBxRFxQS-Xjr_1ujVdpecKUF6jfrnoTw/s1600/meat.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VdHo8vZEsy3ygK6UExu_QVQnQWAFl3tLDUFGNlN60_0sjZzBsrrIqa4J7oUz9tR3GwjqfG15ZnOXh6YUDlB_Yvi0qUgglPn4xZTTyzYFOVlFBxRFxQS-Xjr_1ujVdpecKUF6jfrnoTw/s320/meat.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Italian Meatball Casserole</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 lb. lean beef round(trimmed of fat &ground to order)<br />
1/2 lb. lean ground veal<br />
1 tsp garlic salt<br />
1/8 tsp pepper<br />
1/3 cup skim milk<br />
1 medium eggplant (pared)<br />
2 cups plain tomato sauce<br />
2 - 0z can mushrooms (stems & pieces, drained)<br />
1/2 tsp dried oregano<br />
6 tbsp grated Romano cheese<br />
2 tbsp Italian seasoned bread crumbs<br />
<br />
<b>Procedure:</b><br />
<br />
1. Combine the beef, veal, garlic salt, pepper & milk<br />
2. Shape into 1-inch meatballs and brown under the broiler.<br />
3. Cut the eggplant into 1-inch cubes<br />
4. Combine all the ingredients except the bread crumbs in an ovenproof casserole<br />
5. Sprinkle the top with bread crumbs. Bake in a preheated 350 degree oven<br />
for 30 minutes or longer until the eggplant is tenderAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-36920160458476162932011-03-27T21:28:00.000-07:002011-03-27T21:28:57.143-07:00Chicken in Garlic Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3CgnwTbwV-ICbi8OQ7FIUGmblVJ1bZITlZPxf8DAnEriRuohxqSQ_54MFy4WF-2x5ohoQ1cU058S1RXAmiuRONRhFImQEJNU_qaRnzu6BJlz4zbwXg-CfbEjr_GZqirt_f_r3ZAFylA/s1600/ch.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3CgnwTbwV-ICbi8OQ7FIUGmblVJ1bZITlZPxf8DAnEriRuohxqSQ_54MFy4WF-2x5ohoQ1cU058S1RXAmiuRONRhFImQEJNU_qaRnzu6BJlz4zbwXg-CfbEjr_GZqirt_f_r3ZAFylA/s320/ch.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Chicken in Garlic Sauce</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 kg chicken, cut into pieces<br />
1 onion, crushed<br />
1 red chilli<br />
3 tomatoes, chopped<br />
100 gm baby mushrooms<br />
5 -6 cloves garlic, crushed<br />
1/4 cup red wine<br />
2 tbsp oil<br />
coriander leaves for garnishing<br />
salt and chilli powder to taste<br />
<br />
<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Heat the oil and fry the onion and garlic till they turn pink in colour<br />
2. Add th tomatoes and stir till a gravy forms<br />
3. Add the mushrooms and cook for 5 minutes<br />
4. Then add the chicken pieces, red chilli and salt & chilli powder<br />
5. Bring it to the boil. Cover with a lid and cook till the chicken is done<br />
6. Serve garnished with the coriander leavesAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-23607862111397481732011-03-23T18:38:00.000-07:002011-03-23T18:38:36.763-07:00Chicken in Spicy Peanut Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnUB5g5JhfbiSc6NqUOgxyr2ehz1ExQlJowXLXd-Vnc5FMGzosFHnDmxyGoAjdCIag6MNzZ5LGApD9_PuyFI8h23hYJkiXQ4o1K66qL1SV_wzIPURQPxrMIPduuA1qz33LzNBgbAbRT0/s1600/p1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnUB5g5JhfbiSc6NqUOgxyr2ehz1ExQlJowXLXd-Vnc5FMGzosFHnDmxyGoAjdCIag6MNzZ5LGApD9_PuyFI8h23hYJkiXQ4o1K66qL1SV_wzIPURQPxrMIPduuA1qz33LzNBgbAbRT0/s320/p1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Chicken in Spicy Peanut Sauce</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 kg chicken, cut into pieces<br />
2 tbsp butter<br />
4 cloves garlic, crushed<br />
1 tsp each of curry powder, grated ginger & honey<br />
1/2 cup roasted & ground peanuts<br />
1/2 cup peanut butter<br />
1/2 cup water<br />
1/4 cup cherry<br />
1/4 tsp tabasco sauce<br />
coriander leaves for garnishing<br />
salt to taste<br />
<br />
<b>Procedure:</b><br />
<br />
1. Melt the butter, add the curry powder, garlic, ginger and peanuts.<br />
Stir well and cook for 2-3 minutes<br />
2. Mix the peanut butter, cherry, honey and tabasco sauce in a separate bowl.<br />
Pour the water into it and add to the above mixture<br />
3. Stir till it boils and then add the chicken pieces. Sprinkle salt<br />
4. Cook over a low flame till the chicken is tender<br />
5. Serve garnished with the chopped coriander leavesAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-65422778441967331502011-03-22T17:56:00.000-07:002011-03-22T17:56:15.975-07:00Chicken Pasanda<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnOgW6lw3HuBuyq2bgZnM69vasmG8pmyI_Sjr2TZLhAK84KZ_dSUz7utsNBmi4dufoBi0cR3BrY__ytekSw87tXwI43yMIcdKHEqWpR2b482EedycMJ_H7FMimUNltxuY2bU5Gf85lt8/s1600/chciken.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnOgW6lw3HuBuyq2bgZnM69vasmG8pmyI_Sjr2TZLhAK84KZ_dSUz7utsNBmi4dufoBi0cR3BrY__ytekSw87tXwI43yMIcdKHEqWpR2b482EedycMJ_H7FMimUNltxuY2bU5Gf85lt8/s320/chciken.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Chicken Pasanda</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 1/2 kg chicken , cut into big cubes<br />
3 onions, sliced<br />
1 tbsp ginger-garlic paste<br />
1 tsp each of garam masal and chilli powder<br />
2 tsp dry coconut, grated 6-8 almonds<br />
1 tsp each of white sesame and poppy seeds<br />
2 tbsp oil<br />
coriander leaves for garnishing<br />
salt to taste<br />
<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Mix the curd, ginger-garlic paste, chilli powder and garam masala & salt<br />
2. Apply this on the chicken pieces and leave to marinate for 25-30 minutes<br />
3. Grind the almonds, poppy seeds and sesame seeds to a paste<br />
4. Heat the oil in a wok and fry the onions along with the grated coconut.<br />
Cook till the onions turn translucent<br />
5. Add the marinated chicken and the marinade<br />
6. Add 1/2 cup water if desired. Lower the flame, cook till done.<br />
Garnish with the chopped coriander leavesAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-82258895049764705222011-03-18T19:56:00.000-07:002011-03-18T19:56:50.313-07:00Chinese Chicken<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqiA2oZjxH9Ai86Wq6JC3mzoQhlGbyUBrbzWMj8NuM1eqoyZO3tYD1Cv-_OnxKnOJ9EvPASpkjfgTPxYeDkEvW3UnNjfgl_VyVP1NKoFcuCX9NrkJjpSCdSg29NhEIkAFqUFUcP73-34/s1600/1.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqiA2oZjxH9Ai86Wq6JC3mzoQhlGbyUBrbzWMj8NuM1eqoyZO3tYD1Cv-_OnxKnOJ9EvPASpkjfgTPxYeDkEvW3UnNjfgl_VyVP1NKoFcuCX9NrkJjpSCdSg29NhEIkAFqUFUcP73-34/s320/1.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Chinese Chicken</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 kg chicken (cut into pieces)<br />
5 onions ( sliced)<br />
3 potatoes<br />
3 tomatoes chopped<br />
1 1/2 cups curd<br />
1 1/2 tbsp butter<br />
1 tsp each of soya sauce, ajinomoto<br />
& garam masala powder<br />
1 tsp each of chilli, cumin and coriander powder<br />
1/2 tsp turmeric powder<br />
1 cup oil<br />
coriander leaves for garnishing<br />
salt to taste<br />
<br />
<b>Procedure:</b><br />
<br />
1. Mix together the turmeric , garam masala, chilli, cumin and<br />
coriander powders, curd, ajinomoto, soya sauce and salt<br />
Apply this on the chicken pieces and leave to marinate for 3-4 hours<br />
2. Heat the oil and fry the onions till brown. Remove and keep aside<br />
3. Peel the potatoes and cut them into long strips , then deep fry them<br />
4. in the same pan, add the marinated chicken, chopped tomatoes and sauce . Stir well<br />
5. Add 1/2 cup water and let it cook for 15-20 minutes, or till the chicken is tender.<br />
Add the butter and mix well <br />
6. Add the fried onion slices and potato. Serve hot, garnished with the chopped coriander leavesAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-41583311637413505052011-03-17T18:09:00.000-07:002011-03-17T18:09:13.087-07:00Eggplant Meat<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwveaSjekKMsLwbk1-akj0DKOIbcY3h0dzP25jLdhwqE9Kkox8iz8qnL1kEFmuZ2pt_UBk5EjjwpdSBSLxhBQL4PZ7SfC18E3ps7iKvg_6bP8bF-Mfqgd6XnpW50BCV4uWrjCz1WOJI-I/s1600/plant.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwveaSjekKMsLwbk1-akj0DKOIbcY3h0dzP25jLdhwqE9Kkox8iz8qnL1kEFmuZ2pt_UBk5EjjwpdSBSLxhBQL4PZ7SfC18E3ps7iKvg_6bP8bF-Mfqgd6XnpW50BCV4uWrjCz1WOJI-I/s320/plant.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Eggplant Meat</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1 kg meat (minced)<br />
5 eggplants (cut into 4 cubes each)<br />
4 onions<br />
2 tbsp oil <br />
1 tbsp ginger-garlic paste<br />
1 walnut-sized tamarind ball<br />
coriander leaves for garnishing<br />
salt and red chilli powder to taste<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Soak the tamarind in hot water<br />
2. Wash the meat, apply the ginger-garlic it. Keep aside for 15-20 minutes<br />
3. Heat the oil, fry the onions till pink, then add the meat and fry till tender<br />
4. Add the eggplants and tamarind pulp<br />
5. Cover with a lid and cook over a low flame till done<br />
6. Serve hot, garnished with the coriander leavesAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0tag:blogger.com,1999:blog-8424412994251998332.post-65230693999802875102011-03-16T17:16:00.000-07:002011-03-16T17:16:02.254-07:00Stuffed Cabbage Rolls<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-MUbFKQgfxl8RoaSl2qBj_ZojTXb0_EyU_L_RcH9Zjcp5Dr6d-HxmqA1BLHKirzyY13yYT3zRbCwP8iTI0yWX8L56P_OJNdCixu6ziIitc-Jb0bx0Am2dfs7pYcQ_RS3G_zakDnUeoo/s1600/cabbage.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-MUbFKQgfxl8RoaSl2qBj_ZojTXb0_EyU_L_RcH9Zjcp5Dr6d-HxmqA1BLHKirzyY13yYT3zRbCwP8iTI0yWX8L56P_OJNdCixu6ziIitc-Jb0bx0Am2dfs7pYcQ_RS3G_zakDnUeoo/s320/cabbage.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Stuffed Cabbage Rolls</b></td></tr>
</tbody></table><b>Ingredients:</b><br />
<br />
1/2 kg meat minced<br />
10 large cabbage leaves<br />
1 cup oil<br />
1 cup water<br />
salt and chilli powder to taste<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b>Procedure:</b><br />
<br />
1. Blanch the cabbage leaves in saled water for 3-4 minutes. Drain & keep aside<br />
2. Heat 2 tbsp oil, fry the onion till pink in colour<br />
3. Add the meat and salt and chilli powder<br />
4. Add the water and cook till the meat is tender and the water dries up<br />
5. Take a cabbage leaf and place some of this mixture in the centre.<br />
Fold its edges from all sides and tie with a thread<br />
6. Pour 2 tbsp oil in a frying pan and fry these cabbage rolls.<br />
when light golden in colour on one side, turn it over and fry the other side<br />
add more oil for frying the other rolls<br />
7. Serve hot with tomato ketchupAhmzhttp://www.blogger.com/profile/04143322049716933590noreply@blogger.com0