8/13/2011

Chow Mein

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Image Copyright © Berryland Books Ltd 2008


Serves 4

Ingredients:
• 7oz (225g) dried egg noodles
• 4tsp (20ml) sesame oil
• 3½oz (100g) boneless, skinless chicken breasts, cut into fine shreds 2in (5cm) long
• 2½tbsp (37ml) groundnut oil
• 1tbsp (15ml) finely chopped garlic
• 1¾oz (50g) mangetout, finely shredded
• 1¾oz (50g) cooked ham, finely shredded
• 2tsp (10ml) light soy sauce
• 2tsp (10ml) dark soy sauce
• 1tbsp (15ml) rice wine or sherry
• Salt as desired
• Freshly ground pepper as desired
• ½tsp (2½ml) sugar

Ingredients For the Marinade:
• 2tsp (10ml) light soy sauce
• 2tsp (10ml) rice wine or dry sherry
• 1tsp (5ml) sesame oil
• Salt as desired
• Freshly ground white pepper as desired

Preparation:
1. Cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge into cold water. Drain thoroughly. toss with 1tsp (15ml) of the sesame oil and set aside.

2. Combine the shredded chicken with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.

3. Heat a wok over a high heat. Add 1tsp (5ml) groundnut oil and when very hot, add the shredded chicken. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean. Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir-fry for 2 minutes. Set aside.

4. Reheat the wok until it is very hot, then add then remaining groundnut oil. When the oil is slightly hot, add the garlic and stir-fry for 10 seconds. Then add the mangetout and ham and stir-fry for about 1 minute.

5. Add the chicken, any left-over marinade and the noodle mixture. Stir-fry for about 3-4 minutes or until the chicken is cooked. Add the remaining sesame oil mix well. Transfer to a warm platter and serve hot.

This Main Course recipe was published in 'Chinese Cuisine - p38 and p39'

Sweet Rice Cakes with Cake Crumb

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Image Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0


Yield: About 15 Cakes

Ingredients:
• 1 Cup Sweet Rice Flour
• 1 Cup Water
• 2 Tbsp Sugar (Optional)
• ½ tsp Salt
• 1/3 Cup Walnuts
• ½ Yellow Cake (13%9 Inch Pan)
• 1/3 Cup Honey

Preparation:
1. In a mixing bowl, mix the sweet rice flour, salt, and sugar. Add 1 cup of water, and stir it well. Cover it with plastic wrap.

2. Cook it in the microwave for 3 to 6 minutes. According to the power of your microwave, it will take longer or shorter. It took 3 minutes for me with full power.

3. Meanwhile, crush the walnuts into quarter inch pieces.

4. After 3 to 6 minutes, knead the dough with a fork for at least 5 minutes.

5. Bake 1 yellow cake mix. You will need half of the cake. Remove the brown parts of the cake with a knife. Make cake crumbs with your fingers.

6. Add the chopped walnuts to the dough. Stir it gently. Take a small ball of sticky rice dough, and round it. Roll the rice cake ball on the honey. Then roll it in the cake crumbs.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p36 and p37'

8/11/2011

Tortellini Antipasto Salad

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Of all the dishes you can put on a buffet, it is safe to say that pasta salad will be one of the first bowls you’ll have to replenish. This one is loaded with the goodies you might find on an antipasti platter: Italian-style picked vegetables (giardiniera), salami, roasted peppers, and olives. Pasta salads have a tendency to soak up their dressings, and their flavor will change on standing. It’s a good idea to reserve some of the dressing to perk up the salad just before serving.

Makes 8 to 12 servings
Make Ahead: The salad can be made up to
6 hours ahead.

Ingredients For Dressing:
• 1⁄4 cup red wine vinegar
• 1 garlic clove, crushed through a press
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 cup extra virgin olive oil

Ingredients:
• 2 pounds frozen cheese tortellini
• One 24-ounce jar giardiniera, drained and coarsely chopped
• 6 ounces sliced (1⁄4 inch thick) Genoa-style salami, cut into 1⁄2-inch-square pieces
• 1 cup pimento-stuffed green olives, coarsely chopped
• 1 large red bell pepper, roasted, cored, seeded, and cut into 1⁄2-inch-square pieces (see Note)
• 3 scallions, white and green parts, chopped
• 3 tablespoons chopped fresh basil, oregano, or parsley

Preparation:
1. To make the dressing, place the vinegar, garlic, salt, and pepper in a blender. With the machine running, gradually add the oil and process until thick and smooth.Set aside.

2. Cook the tortellini in a pot of boiling salted water according to the package instructions. Drain, rinse under cold running water, and drain well.

3. Transfer the pasta to a large bowl. Add the giardiniera, salami, olives, red pepper, scallions, and basil. Toss with a scant 1 cup of the dressing, covering and reserving the remaining dressing. Cover the pasta salad and refrigerate until chilled, at least 2 hours and up to 6 hours.

4. Just before serving, toss with the reserved dressing. Taste for seasoning, and add more salt and pepper, if needed. Serve chilled.

Note: There’s more than one way to roast a pepper. Most methods ask the cook to turn the pepper over an open flame, but the following technique takes much less attention. Position the broiler rack about 6 inches from the heat source and preheat the broiler. Cut off the top of the pepper, just below and including the stem, then cut off 1⁄2 inch from the bottom of the pepper. Slit the pepper down the side, open it up, and cut out the ribs and seeds. Spread out the pepper, skin side up, and press on it to flatten. Broil, skin side up, until the skin is blackened and blistered, 5 to 10 minutes. Be careful not to burn a hole through the pepper—only the skin should blacken. (The flattened pepper can also be grilled, skin side down, over a hot charcoal fire or in a gas grill heated to the High setting.) Using kitchen tongs, transfer to a plate and let stand until cool enough to handle. Using a small knife, peel and scrape off the skin. Don’t rinse the pepper under cold running water unless absolutely necessary.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p40 Till p41'.

Cookies & Cream Shake

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Image Copyright © 2010 by Barbour Publishing, Inc.


Ingredients:
• 2 cups vanilla ice cream
• 1 cup milk
• 8 cream-filled chocolate sandwich cookies
• 2 to 3 tablespoons instant coffee granules

Preparation:
Place ice cream, milk, cookies, and coffee granules in blender, and blend until smooth. Serve immediately.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p141'.

Chocolate Sandwich French Toast

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Ingredients:
• 3 eggs
• 1 cup milk
• 1 teaspoon sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 12 slices day-old bread
• 3 milk chocolate candy bars, halved
• 2 tablespoons butter or margarine
• Powdered sugar

Preparation:
Beat together eggs, milk, sugar, vanilla, and salt. Pour half into ungreased 13x9-inch baking dish. Arrange six slices of bread in a single layer over egg mixture. Place one piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes. In a large nonstick skillet, melt butter over medium heat. Fry sandwiches until golden brown on both sides. Dust with powdered sugar. Cut sandwiches diagonally; serve warm.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p113'.

Chocolate Bar Pie

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Ingredients:
• 4 ounces cream cheese, softened
• 1 tablespoon and 1¾ cups milk, divided
• 2 (12 ounce) containers frozen whipped topping, thawed and divided
• 2 (2.7 ounce) chocolate-covered caramel peanut nougat candy bars, chopped
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (9-inch) chocolate piecrust

Preparation:
In a large bowl, mix cream cheese and 1 tablespoon milk with wire whisk until smooth. Gently stir in 2 cups whipped topping and chopped candy bars; set aside. In a medium bowl, add 1¾ cups milk and pudding mix. Beat with wire whisk for 1 minute. Gently stir in ½ cup whipped topping. Spread half of the pudding mixture on bottom of crust. Spread cream cheese mixture over pudding mixture. Top with remaining pudding mixture. Refrigerate for 4 hours or until pie is set. Garnish with remaining whipped topping.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p85'.

8/10/2011

Chocolate Chip Pumpkin Cookies

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Ingredients:
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 cup pumpkin
• ¾ cup sugar
• ½ cup vegetable oil
• 1 egg
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla

Preparation:
Preheat oven to 375 degrees. Dissolve baking soda in milk and set aside. Combine pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt, and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake for 10 to 12 minutes. Be careful not to overbake. Cookies will be soft and moist.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p57'.

Double Peanut Butter Chocolate Fudge

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Ingredients:
• ½ cup light corn syrup
• 1/3 cup evaporated milk
• 18 ounces semisweet chocolate chips
• ¾ cup powdered sugar
• 1/3 cup crunchy peanut butter
• 2 teaspoons vanilla
• 1/3 cup creamy peanut butter

Preparation:
In saucepan, combine corn syrup and evaporated milk. Stir until well blended. Cook over medium heat until mixture boils. Remove from heat immediately. Stir in chocolate chips. Cook slowly over low heat, stirring constantly until chips are melted. Remove from heat. Stir in powdered sugar, crunchy peanut butter, and vanilla. Beat until thick and glossy. Spread into 8x8-inch pan lined with foil. Spoon creamy peanut butter onto fudge mixture and swirl to marbleize. Refrigerate overnight.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p29'.

Apple Praline Tart

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Image Copyright © 2007, Martha Stewart Living Omnimedia, Inc.


Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show, the Emmy-award winning television program now airing on Hallmark Channel. Martha Stewart Living Omnimedia, Inc., is the leading provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets.

As a change from the great American pie, offer this glorious apple tart. Sun-dried figs and apricots accompany the apples, nestled in a buttery custard. Hidden bits of crunchy almond praline form nuggets of sweetness as they are baked. Top each serving with vanilla ice cream and an extra-large praline piece tilted jauntily askew, and everyone will give thanks.

Serves 6 to 8, makes an 8-inch tart

Ingredients:
• 1/2 recipe Pâte Brisée (recipe on next page)
• 1/2 cup dried apricots, cut into quarters
• 1/2 cup dried figs, preferably Calimyrna, stems trimmed cut into 1/2-inch pieces
• 2 tablespoons cognac
• 1/4 cup water
• 3 Granny Smith apples, peeled and cored (about 1 1/4 pounds)
• Juice of 1 lemon
• 1/2 cup roughly chopped Almond Praline, plus more for garnish
• 3 large eggs
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 12 tablespoons unsalted butter
• 1 vanilla bean, split lengthwise, seeds scraped
• Vanilla ice cream, for serving

Preparation:
1. P reheat oven to 350 degrees. Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet. Roll pâte brisée on a lightly floured surface to a 1/8-inch thickness. Fit gently into ring, easing dough into corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce bottom of tart shell, and place in the freezer for 30 minutes.

2. Place apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and fruit is softened, about 4 minutes. Set aside to cool.

3. Cut apples into 3/4-inch cubes. Place them in a bowl, and combine with lemon juice, tossing to coat. Add dried fruit mixture and chopped almond praline, and stir to combine.

4. Combine eggs, sugar, and 1/2 cup flour in a medium bowl, and whisk until smooth. Place butter and vanilla-bean pod and seeds in a sauté pan, and cook over medium-high heat until butter begins to brown. Add to egg mixture, and whisk until fully incorporated. Remove pod, and discard.

5. Remove tart shell from freezer, and fill with apple mixture, making sure dried fruits are evenly distributed. Slowly pour egg mixture over fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.

6. Place tart in oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing ring.

7. Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.

Ingredients For the Pâte Brisée:
• Makes enough for two 8-inch tarts
• 2 1/2 cups all-purpose flour
• 1 teaspoon table salt
• 1 teaspoon sugar
• 1 cup chilled unsalted butter (2 sticks), cut into small pieces
• 1/4 to 1/2 cup ice water

Preparation:
1. Place flour, salt, and sugar in the bowl of a food processor; pulse to combine, about 30 seconds.

2. Add butter; pulse until mixture resembles coarse meal. While pulsing, slowly pour in 1/4 to 1/2 cup ice water; process until dough begins to come together. Divide dough in half; shape into two disks. Wrap in plastic; chill at least 1 hour before using.

Ingredients For the Almond Praline:
• 1 1/2 cups sliced almonds
• 1 tablespoon unsalted butter, room temperature
• 2 cups sugar
• 1/2 cup water
• Juice of half a lemon (1 tablespoon)

Preparation:
1. Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.

2. Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming.

3. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn’t cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan.

4. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

Notes:
If you do not have a cake ring, this tart may also be made in an 8-inch spring form pan. Fit the pâte brisée into the pan, and press the dough up the sides. Trim so the pastry is 1 3/4 inches high.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p50 and p51'.

8/07/2011

What About the Potential Problems I’ve Heard About?

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Okay, to get right to the point, what do you think about when you think high fiber? Beans. And what do you think of when you think of beans? Gas.

It’s true that high-fiber foods can produce gas. It’s especially true if you suddenly start eating lots of high-fiber foods. So there are a few things you should consider as you start adding fiber to your diet.

• Start slowly and build up. If you’ve been eating 10 grams of fiber a day, don’t suddenly jump to 35 grams. Add fiber a little at a time, perhaps starting with breakfast, then lunch, and then dinner.

• Drink more water. Fiber absorbs water in the digestive tract. So you’ll want to make sure you drink plenty. Some experts recommend doubling your water intake until you know how your body is going to handle the fiber increase.

• If beans or other foods cause gas problems, take an enzyme product such as Beano. It actually works to reduce the amount of gas by helping you break down the starches that cause the gas when they are digested in the intestines.

• If certain raw foods cause gas, cook them, which makes them easier to digest.

This Heath Tip was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p18'

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