Easy Yummy Apple Oven Pancake Recipe

If you want to make apple oven pancake, the first thing to do is cleaning and removing blemishes on apples and chop to one quarter inch pieces or smaller. You need only 1 medium apple, peel and slice it. The next steps just follow the directions... While sugar need not be included, you couldn’t make this apple oven pancake with all wheat flour or it won’t make fleecy. (I’ve attempted.). An oven (apple) pancakes should be puffy and hollow! You can, nevertheless, make it with 50% white wheat and 50% all-purpose wheat flour. According to orginal of this apple oven pancake recipe, this is a recipe for 4, however I don’t know who can eat just a fourth of a pancake!!! And here’s the easy yummy apple oven pancake recipe.. Yummy Apple Oven Pancake Ingredients: 1 / 2 cup whole milk 1 / 2 Tsp. vanilla extract 1 / 4 cup all purpose flour 1 / 4 cup white wheat flour 1 / 4 Tsp sea salt 1 apple, peeled and sliced (I’ve also used frozen sliced peaches) 2 (two) eggs 2 (two) tb butter dash cinnamon dash brown sugar (optional) Directions: Preheat your oven to 400 degrees. Drop butter into a 9 inch pie pan or cast iron skillet of similar size and let it melt in the oven. Then tilt the pan to coat with butter. Place sliced apples into the melted butter. Sprinkle with cinnamon and brown sugar. In a medium sized bowl, beat eggs slightly and stir in milk. Add flour and salt just until blended. Bake 25-30 minutes or until puffy and deep golden brown. Enjoy! Your yummy apple oven pancake is done..

Posted on: 3 November 2012 | 3:09 pm

How to Make Easy Chicken Bruschetta

How to Make Easy Chicken Bruschetta - This chicken recipe is not for the dainty eater. Earnestly, the image in this article could look all attractive and all, but its determined to get disorganized. It beyond any doubt got untidy for me but maybe that was being as how I set aside my fork and knife and utilized my hands within scurry to get every last trace of the quality-pressed goodness in my mouth. Truly, I think this recipe carries up a great lesson for us that we should study about cuisine. While you should not look similar to a savage creature when eating, you might as well set aside the demure and respectable image extended enough to seriously explore and to enjoy food. I just talked with a chef who stated he likes serving food that create diners to move up their sleeves and adhere their inner 12-year-olds. I love his statement, cause it challenges many ideas that look to have adopted concerning how F&B should be understood. How to Make Easy Chicken Bruschetta Recipe Ingredients For the chicken: 4 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and pepper For the bread and topping 4 roma tomatoes, sliced and quartered 1 small red onion, chopped 2 tablespoons fresh basil, minced 1 clove garlic, minced 2 tablespoons olive oil 1/8 teaspoon salt 1/4 teaspoon freshly ground black pepper Parmesan cheese, grated 1 loaf artisan bread Directions Preheat outdoor grill on medium. Drizzle the olive oil over the chicken breasts. Generously season the chicken breasts all over with salt and pepper. Grill the chicken breasts for 10 minutes on each side or until fully cooked. Begin preparing the topping while the chicken breasts are grilling. Place the sliced tomatoes, chopped onion, basil, garlic, olive oil, salt and pepper in a blender or food processor. Gently process the ingredients for a few seconds until reduced but still chunky. Transfer the mixture to a bowl and set aside. Slice the bread at a long angle into slices long enough to hold each chicken breast. Brush the bread slices on each side with olive oil. Place the bread slices on the grill and toast for 1 to 2 minutes on each side, checking frequently to prevent burning. Remove the bread and chicken from the grill. To assemble the chicken bruschetta, spoon the desired amount of topping on each bread slice. Place the chicken on top of the bread and top the chicken with more topping. Sprinkle the grated parmesan on top. Serve immediately. Easy Chicken Bruschetta Recipe

Posted on: 26 October 2012 | 11:04 am

Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng (Indonesian Fried Rice) - Nasi goreng or actually fried rice in English, is food made from rice which is fried with spices and other ingredients. Fried rice is a popular food in East Asia and Southeast Asia. Rice is one of important traditional Chinese cuisine, according to historical records already existed around 4000 BC. Fried rice then spread to Southeast Asia brought by Chinese nomads who settled there and created the typical local fried rice which is based on the difference in the spices and how to fry. Fried rice is actually emerged from several properties in the Chinese culture, that does not like to eat cold food and also remove the remaining food a few days earlier. Hence, the cold rice then fried to be served again at the table. Nasi goreng (Indonesian fried rice) is also known as the national dish of Indonesia. Of the many dishes in Indonesia cuisine vocabulary, there is little that can be considered a true national dish. This national cuisine of Indonesia is known without boundaries of social class. Nasi goreng (Indonesian fried rice) can be enjoyed simply on the roadside stalls, vending carts, to the restaurant and the buffet table in the party. There are many kinds of nasi goreng (Indonesian fried rice) recipes but the main element is the rice, cooking oil, soy sauce. In addition, many other extras that can be included, such as vegetables, meat, sauces, hot sauce, crackers and fried eggs. Nasi goreng or fried rice in Indonesia and in other countries may have their own variations depending on the area of ​​origin and ingredients or materials used. This variation is usually influenced by food that is commonly used by local communities and the influence of neighboring herb seasoning, ethnic or cultural influences that came to the inherent foreign country. Several variations of the popular nasi goreng/fried rice in Indonesia include the following: Nasi goreng ikan asin or Salted fish fried rice: Using salted fish, one of Indonesia's popular fried rice variation. Nasi goreng Jawa or Javanese Fried Rice: the fried rice is usually seasoned with chili grind that makes it spicy. Commonly using vegetables like bean sprouts. Nasi goreng kambing or Mutton Fried Rice: Using mutton, this kind of fried rice has a distinctive aroma. Nasi goreng petai or Stinky-bean Fried Rice: Using stinky-bean as a mixture, it is favored by groups of stinky-bean lovers. Nasi goreng Pattaya or Pattaya fried rice (from Thailand): the fried rice is wrapped in an omelet. Nasi goreng putih or White Fried Rice: the fried rice is to use soy sauce as a marinade so the color is whitish. Nasi goreng Fukien or Fukien (or Fujian) Fried rice: (but not from Fujian) is a fried rice that comes from the Canton area, usually served with sauce on it. Nasi goreng Singapura or Singapore Fried Rice: actually the fried rice is not from Singapore, this is a cuisine of Canton, with yellow curry seasoning. Nasi goreng Yangchow or Yangchow (or Yangzhou) fried rice: (also called special fried rice) - although the so-called "Yangzhou", the fried rice is actually not from Yangzhou. Usually served with shrimp and roast beef. Other popular special fried rice is omelet fried rice. Nasi goreng Yuanyang or Yuanyang Fried Rice: the fried rice is served with two sauces. the white and red sauce. Sometimes the sauce was served in the Yin Yang symbol or Taichi symbols. Nasi goreng Arab or Fried Rice of Arab Habbatussauda (not from Arabic, but many of Indonesia's distinctive creations using Arabic native herb as the primary seasoning). Generally using lamb and lots of cumin and herbs. Nasi goreng Jepang Ashita or Japanese Ashita Fried Rice (not from Japan, but Indonesian distinctive creations). Named Japanese fried rice as using of Ashitaba originating from Japan. Ashitaba are very popular herbal for health in Japan. The use of this material led to the fried rice looks unique colored green leaves. Additional mixture including smoked meats, pickled pineapple, melinjo (G. gnemon) chips and an omelet. The various types of fried rice in Indonesia is an expression of creativity of Indonesian people in preparing culinary creations with various types of flavor, influenced by both local basic ingredients and international cuisine flavor.

Posted on: 4 March 2012 | 6:19 am

Rendang

Indonesian Food - Rendang - Rendang is one of Minangkabau (an ethnic goup in West Sumatra Province, Indonesia) traditional dishes that use meat and coconut milk as a main ingredient and enriched with spices. Rendang, a dish with a spicy flavor is favored by the Indonesian community, and can be found all over the Padang Restaurant in Indonesia, Malaysia, and other countries. This dish is sometimes better known as Rendang Padang, but rendang is Minang cuisine in general. Rendang is a dish containing rich spices. Generally, beef is the basic ingredient for making Rendang. But today, people also makes rendang with chicken. Besides beef, all you need to make Rendang are coconut milk and a blend of various ground spices, consisting of chili paste, galangal, garlic, ginger, lemongrass, onions, turmeric, and other various spices. The specificity of rendang is the use of natural ingredients that act as natural preservatives which able to kill pathogenic bacteria. Galangal, garlic, ginger and shallots are known to have strong antimicrobial activity. It makes sense, the rendang can be store for 1 to 4 weeks. Cooking Rendang The proper process of cooking rendang can spend hours (between four to eight hours). Therefore, it needs patience to cook rendang. The pieces of meat (beef0 are cooked with spices and coconut milk in a proper fire, stirring gently until the coconut milk and seasoning absorbed by the meat. After boiling, the fire diminished and continue stirring until the milk thickens and becomes dry. Cooking rendang should be patient and painstaking to keep watch, always carefully to turn meat again and again in order to coconut milk drying and spices totally absorbed, without scorch or break the meat. The cooking process is known in the modern culinary as 'caramelization'. Because it uses many types of condiments, rendang is known to have a complex and unique flavor. Based on the content of coconut milk solution, there are three types of rendang, the most gravy, medium and the driest: Curry, Kalio and Rendang. By this definition, the true rendang is containing lowest sauce. But it is generally known there are two kinds of rendang: dry rendang and wet rendang. Dry Rendang Dry rendang is the true rendang in the tradition of culinary cooking of Minangkabau. Rendang is cooked in long hours to dry the coconut milk and spices to perfectly absorbed by meat. Dry rendang served for special events, such as traditional ceremonies, feast, or a welcome guest of honor. Dry rendang is usually darker in color (dark brown). If cooked properly, dry rendang can be stored at room temperature for three to four weeks. It can even last up to more than a month if stored in the refrigerator, and six months if frozen. Some have argued that the original Minang flavor rendang is the most delicious and incontestably, different from rendang in several areas of Malay. Wet Rendang Wet rendang or Kalio, is rendang that cooked in less time, the coconut milk is not yet drying perfectly, and at room temperature can only be stored in less than a week. Wet rendang colored light golden brown and paler. Rendang is also known in neighboring countries of Indonesia, such as Malaysia and Singapore. Rendang that found in Malaysia is more like kalio,moist and paler in color, with no strong flavor. Malaysian rendang which is called rendang Kelantan and rendang Negeri Sembilan have differences with Indonesian rendang. The cooking process of rendang in Malaysia, is shorter and does thickening mixed spice with kerisik (roasted grated coconut), not by the process of cooking over low heat for hours. Due to historical linkages through colonization, rendang also be found in the Netherlands, in the form Kalio, but is generally served as one part of the Rijsttafel dishes. In 2011, rendang was chosen as the first rank in the list of World's 50 Most Delicious Foods, based on an online poll by 35,000 people held by CNN International.

Posted on: 2 March 2012 | 1:53 am

Bakso

Indonesian Food - Bakso - Bakso or baso or meatball is a food, commonly made from ground meat blended with other ingredients. rolled into balls (small and sometimes bigger) and then to be cooked. Generally bakso are cooked by stewing, but can also by baking, frying, or steaming. Unlike sausage, making bakso is without process of curing, casing and smoking. Generally the term bakso is followed by the type of basic ingredient (meat), such as bakso ikan (fish bakso/meatball), bakso ayam (chicken bakso/meatball) or bakso sapi (beef bakso/meatball). Based on main ingredients, particularly on types of the meat and the quantity of flour, bakso is divided into 3 types, bakso daging (common meatball), bakso urat (muscle meatball), and bakso aci (flour meatball). Bakso Daging or common meatball is bakso made from (muscle-less) meat, such as chuck and silverside/outside, with less adding flour than meat. Bakso Urat or muscle meatball is bakso made from muscle or meat that has a lot of connective tissue, such as rib. Bakso urat contains less flour than meat. Bakso Aci or flour meatball is bakso made by adding much more flour than meat. Bakso quality parameters of concern to both producers and consumers are texture, color and flavor. The most preferred texture of bakso are smooth, compact, chewy and tender. The smoothness of bakso is characterized by smooth on meatball surface, homogenous and no meat texture. The toughness of bakso can be tested by throwing it to surface of table or floor, the though bakso will bounce. The tenderness of bakso is tested by biting it, the tender bakso will break easily.

Posted on: 1 March 2012 | 1:31 am

Murg Makhani, Butter Chicken of India

Food and Beverage | Murg Makhani, Butter Chicken of India | Butter Chicken is among the best known Indian foods all over the world. Its juice can be made as hot or mild as you like, so it suits most palates. Also known as Murg Makhani, Butter Chicken is delicious with Kaali Daal (black lentils), naan and salad. Ingredients: • 1 can (400g or 14 oz) of tomato paste • 1 cup fresh yoghurt (must not be sour) • 1 kg boneless chicken skin removed • 1 tsp cumin powder • 1 tsp ginger paste • 1 tsp red chilli powder (adjust to suit your taste) • 1" stick of cinnamon • 1/2 litre chicken stock • 1/4 tsp turmeric powder • 2 bay leaves • 2 onions chopped • 2 tbsps kasuri methi (dried fenugreek leaves) • 2 tsps coriander powder • 2 tsps garlic paste • 3 tbsps unmelted, soft butter • 3 tbsps vegetable/canola/sunflower cooking oil • 6 cloves • 8-10 almonds • 8-10 peppercorns • Coriander leaves to garnish • Juice of 1 lime • Salt to taste • Salt to taste • Seeds from 3-4 pods of cardamom Directions: • Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour. • Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder. • Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour. • Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute. • Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color). • Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken. • Cook till the chicken is tender and the gravy is reduced to half its original volume. • Melt the butter in another small pan and then pour it over the chicken. • Garnish with coriander leaves and serve with Naan and Kaali Daal. • For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor! Murg Makhani, Butter Chicken of India

Posted on: 19 August 2011 | 7:14 am

How To Make Indian Chicken Sandwich Recipe

Ingredients: Chicken breast 1 cooked and shredded Garlic 1 clove chopped Cream cheese 3 tbsn Salt and pepper as per taste Butter 2 tspn Cilantro chopped 2 tbsn Sandwich bread 6 slices Directions: Heat butter and add garlic and fry till brown.  Add chicken boiled eggs cream cheese salt and pepper and mix well. Top with choppedcilantro and remove from flame. Make sandwich immediately with toasted bread or chill and make cold sandwich.

Posted on: 27 May 2011 | 7:46 am

Pears with Cranberry Gravy in American Roasted Chicken Recipe

This luxurious mega-roasted chicken is to overcome the fruit. canned pear half with roast chicken. The sauce is made deglazing pan drippings with cranberry sauce and rosemary. Ingredients: 1 tsp teaspoon kosher salt 1 / 2 teaspoon coarsely ground black pepper 1 teaspoon poultry seasoning 1 roasting chicken, about 6 pounds, washed and dried 1 tablespoon garlic-flavored oil 2 cans (about 15 ounces each) pear halves, drained 1 can (about 16 ounces) whole-berry cranberry sauce 1 teaspoon teaspoon dried rosemary, crumbled Preparations: Preheat oven to 400F. Mix salt, pepper and poultry seasoning and sprinkle with the inner cavity of the chicken in the country. Rub the whole garlic oil to the outside of the chicken and place chicken breast-side down on a rack in a roasting pan. Bake for 1 hour. Place pears on the bottom of the pan, and bake until thermometer inserted in the thickest part of thigh registers 165F, about 1 hour more. Remove chicken to cutting board and around the pears. Remove the fat drippings. Measure the remaining drippings, you must be at least 1 cup. If you have not, add enough water to make 1 cup. Place pan over medium heat. Add the cranberry sauce, rosemary, and the defatted drippings and scrape all the bits attached to the bottom of the pan sauce. Cut the chicken and serve with the pears and cranberry juice. Yield: 8 servings.

Posted on: 21 May 2011 | 11:49 pm

How to Make American Ginger Soy Flank Steak Recipe

I also replace tenderized round steak in this recipe. It cooks quickly and tastes so good. Check out all of Bianda's Beef Recipes using various cuts of beef. American Ginger Soy Flank Steak Recipe Recipe Type: Beef, Flank Steak, Entree Yields: 6 servings Prep time: 10 min Cook time: 10 min Ingredients: 2 tablespoons minced fresh ginger root 1 tablespoon minced garlic 1 tablespoon red chili flakes Lime juice from one lime 1 tablespoon brown sugar 4 tablespoons soy sauce 1 tablespoon sesame seed oil 1 (1 1/2-pound) flank steak* * Tenderized round steak may also be substituted in this recipe. Directions: In a small bowl, combine the ginger, garlic, chile, lemon juice, brown sugar, soy sauce and sesame oil.  Pour over flank steak and marinate for 1 hour. Either grill, grill pan or flank steak over high heat until medium rare temperature until the internal temperature of your choice on the meat thermometer (see below). NOTE: The beef is best cooked rare to medium rare. Rare - 120 degrees F Medium Rare - 125 degrees F Medium - 130 degrees F

Posted on: 21 May 2011 | 2:16 am

How to Make American Roast Beef Recipe

It's a basic daily roast beef recipe. An easy recipe by cooking to perfection. It's fun to serve it to your family, buddies or company. Cooked for twenty minutes for each pound at 375 oF is the secret of this American roast beef recipe. Ingredients: 1/4 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon garlic powder 3 pounds beef eye of round roast Directions: Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Posted on: 19 May 2011 | 5:21 pm

How to Make American Beef Burger Recipe

Ever wondered why a hamburger is usually a beef patty called a hamburger? According to folklore, among the first people to make burgers were brothers Frank and Charles Mench. The story goes that they lived in pork for their sausage sandwiches. They replaced the pork with beef, but was not satisfied with the result. To add flavor to meat, they added coffee, brown sugar and a few other ingredients. The result has been treated by them in Erie County Fair in 1885 and coined the name in honor of the city (Hamburg), New York, where the fair took place. Burgers are a favorite among American fast food. Not only do they taste good, they are also very easy to prepare. Store-bought beef steaks will serve you a meal of burgers in no time. Although modern burgers are made of different types of meat and poultry, is the best form that consists entirely of ground beef. How to Make American Beef Burger Recipe Ingredients: 1 egg 1 large onion 1 large tomato 1 small onion 1 tablespoon vegetable oil 2 pickles 4 hamburger buns 500 grams of beef quality Mayonnaise and ketchup A handful of lettuce Directions: Finely chop the onion. Mix with eggs and ground beef in large bowl. Then divide the mixture into four equal parts business. Oil palms of your hands and roll each portion into a ball. Then, gently press each ball to flatten it, but have at least 3 cm thick. Make sure all the burgers are the same size and width to provide the kitchen. Place on a plate. Cover the bowl with plastic wrap and refrigerate for becoming the company. Chop onion and tomato into large slices. Cut the cucumbers. Place slices of tomato, onions, pickles and salad on different bases, and put them on the table with jars of mayonnaise and ketchup. Prepare hot grill to medium heat for 40 minutes. Brush one side of the burgers with oil and place on the grid, so the oiled side in contact with the frame. Cooking time depends on how you want your meat done. Cook for 5 minutes until top is dark brown. brush other side with oil and carefully turn with a pair of tongs and cook another 5 minutes. Do not squeeze the meat during cooking or you will lose all the juice. Follow this period of time if you want your half slab of beef done. If you want pink in the center, cook (each side) for 2 minutes less, and a minute if you want it done right. Take a grilled burger, but do not use it until it stops frying. At the same time the sandwiches in half and place cut side down on barbecue grill about 1 minute. Place each bun hamburger steak, and that each person add their choice of accompaniment. If you want to assemble each burger, put a nice crisp lettuce leaf on the lower surface of the toasted sandwich. Place 2 slices of tomato has lettuce, tomato, and goes to a steak. Top off the patty with 2 slices of cucumber and a couple of onion rings and half a sandwich bun. We recommend everyone to add their choice of sauce, because most people want or mayonnaise or ketchup.

Posted on: 18 May 2011 | 6:00 am

American Walla Walla Onions Salad with Grilled Shrimp Bread Recipe

In many cultures where food traditions were formed in the midst of extreme poverty, there is much ingenuity in the use of stale bread. Panzanella, a Tuscan salad of stale bread soaked in water, drained and disposed of with a diverse mix of ingredients, was created in that spirit. This version, which includes shrimp, would be home in the menu of any contemporary American bread recipe. Ingredients: 1 / 2 cup extra virgin olive oil, divided 1 / 2 cup Italian parsley (flat sheets), lightly packed 1 / 2 cup shaved pecorino cheese (use vegetable peeler) 1 / 2 cup teaspoon minced garlic 1 / 4 cup fresh mint leaves, lightly packed 1 / 4 cup toasted pine nuts * 1 pound large shrimp, peeled and grilled 2-3 slices of bread a day campaign-style 4 or 5 tablespoons of good red wine vinegar A medium Walla Walla sweet onion, julienned Coarse salt and ground pepper and sea * To toast nuts, heat a dry skillet over medium heat until beginning to brown. Stir occasionally. Be careful not to roast them. Directions: Preheat oven to 325 degrees F. Shred the bread irregular bite-size pieces, until you get 2 cups and place in a bowl. Heat 1 / 4 cup of olive oil and garlic in a skillet over medium heat until the garlic is a lively, but not brown, about 3 minutes. Pour garlic and olive oil on bread, hand-launched a cookie sheet and toast, and 10-15 minutes, or until crispy on the edges and soft in the middle. Place the toasted bread in a large bowl and mix with onion, vinegar, oil remains oil 1 / 4 cup olive oil, parsley, mint, salt and pepper.  NOTE: This dish improves after being at room temperature. Do not allow more than two hours. Just before serving, grilled shrimp with a brush with olive oil, season to taste with salt and pepper and place on hot grill for 2 minutes each side or until shrimp curl. Arrange salad mixture to a large plate of family type and garnish with pine nuts, grilled shrimp and shaved pecorino. Yield: 4 servings.

Posted on: 18 May 2011 | 12:35 am

How to Make American Crockpot Shrimp and Grits Recipe

How to Make American Crockpot Shrimp and Grits Recipe. Served as a main dish. Non-vegetarian food. Speciality: Occasion - Dinner Party. Low in calories and low in carbohydrates. Preparation time: 20 minutes Cooking time: 1 / 2 day Yield: 4-6 Servings Equipment: Crock-Pot Ingredients: 6 cups chicken broth 1 green pepper, chopped 6 green onions, chopped 2 cloves garlic, minced 2 tablespoons butter 2 (10 ounce) cans diced tomatoes and green chilies, drained 1 1 / 2 cups quick-cooking oats, uncooked 1 / 2 cup red pepper, diced 1 1 / 2 pound small shrimp, peeled and deveined, remove the vein 1 1 / 2 cups shredded sharp Cheddar cheese (3 ounces) 1 1 / 2 cups grated Monterey Jack cheese (3 ounces) 1 / 4 teaspoon cayenne pepper (optional) 3 / 4 c. teaspoon salt Directions: Combine chicken broth, salt and flour into crockpot.  Cover and cook on low 6-8 hours.  Two hours before serving, saute the peppers, onions, garlic and shrimp in 2 tablespoons of butter until tender.  Add this mixture to the crockpot with cheese, tomato, red pepper and cayenne, if using.  Continue to cook up for another 2 hours.

Posted on: 15 May 2011 | 4:19 pm

How to Make Honeyed Californian White Sea bass Greek Style Recipe

I came across a version of this recipe of sea bass in one of my Greek cookbooks, with shrimp instead of bass. I tried with the California white sea bass and it turned out great! The glaze is sweet, spicy and slightly medicinal plants of ouzo. Do not be afraid to use Asian fish sauce - a bit like the fish sauce used the ancient Romans, which was the forerunner of Worcestershire sauce. If you do not have white bass, use of prawns or fish with firm flesh of others such as halibut, sturgeon, shark, marlin, tilefish or - if you can find it - Chilean sea bass from New Zealand or Pacific swordfish. Cooking time: 15 minutes Preparation time: 15 minutes Total time: 30 minutes Ingredients: 1 / 4 cup olive oil 1 cup flour, for dusting 1 T. fresh oregano, chopped 1 T. garlic powder 1-2 lb fillets 2 Tbsp. ouzo or other anise flavorings 2 Tbsp. honey 2 Tbsp. olive oil 4 Tbsp. Asian fish sauce, or 2 Tbsp. Worcestershire sauce Freshly ground black pepper Kosher salt Directions: Cut the fish steak into large cubes about 1 1 / 2 inches in diameter. Sprinkle kosher salt on them. Mix 2 tablespoons of olive oil, honey and fish sauce by whisking together vigorously for a minute or two. Mix garlic powder with flour. Heat a large skillet over high heat for a minute or two. More than most - but not all - 1 / 4 cup of oil. Start a little more than half. Reduce heat to medium-high and let it heat for 2 minutes. Sprinkle with flour, dried fish, shake off excess and brown in oil. Wait at least 2 of the 4 sides of the fish cubes enter a golden brown. You can just kiss the other edges of the heat by keeping the pages with brown algae and press the untreated sides of the hot oil for a few seconds. You may have to cook fish in batches if the pot is too small. Set aside the fish finish as does the rest. Add more olive oil if you have booked in need. Remove all the fish in paper and let drain. Pour ouzo and scrape the browned bits with wooden spoon. Add honey, fish sauce, olive oil and mix well. Whether it cook until the entire surface of the pot is a lot of bubbles. Extinguish the fire. Add the fish sauce in the pan and coat. Serve over rice, garnished with oregano and black pepper. To drink, choose a white white string to cut through the sweetness of the glaze. Good choice would be a Greek Assyrtiko, Pinot Grigio, Chenin Blanc or a Sauvignon Blanc.

Posted on: 11 May 2011 | 7:37 am

How to Make Thai Gourmet-style Fish Cakes

These delicious fish cakes are a cross between traditional Thai fish cakes and breaded variety, we've all come to know and love. Since I like both, I created a recipe of fish cake that comes close to what you might find on one of our restaurants in North American. These fish cakes are crustted  with a crispy coating outside,  while the inside is moist and so delicious that you can imagine! Great to make as a special meal at night of the week. Ingredients: 1 / 2 tabsp. soup. chile powder 1 / 2 teasp. shrimp paste 1 / 2 teasp. brown sugar 1 / 3 teasp. ground cumin 1 / 4 teasp. ground coriander 1 + 1 / 2 to 2 cups of bread crumbs (I prefer panko bread crumbs) 1 inch piece of galangal or ginger grated firms 1 pound (0.454 kg) of white fish fillets 1 red chili, sliced or 1 / 2 teasp. crushed dried chile 2 tabsp. fish sauce 3 teasp. good quality coconut milk (not "lite") 3 cloves garlic 3 green onions, sliced About 1 cup of oil for high temperature frying 6 Kaffir lime leaves, cut into thin strips with scissors For Sweet Basil & Chili Mayo 3 teasp. Thai sweet chili sauce (available in supermarket),  3 teasp. handful of mayonnaise, fresh basil Directions: Rinse and dry fish (if using frozen fish, more humid so be sure to dry and you can). Cut into pieces and place in a food processor or large chopped foods. In bowl combine coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander and sugar cane. Stir with a fork to combine, pour over the fish processor. Add remaining ingredients (lime leaf strips, green onions, galangal, ginger, garlic and pepper). Pulse to create a thick paste. Pat the dough into cakes (2-3 cm in diameter and about 1 cm thick) and put a clean plate. Tips: If the dough is too moist, it can easily take shape cake, add a little 'flour and stir bread crumbs. As you continue to make cakes, helps to wash your hands occasionally to prevent the pasta sticking. Mounting plate of cake in the refrigerator for 10 minutes at the company. Meanwhile, pour the crumbs into a bowl type. Break egg into another small bowl and beat with a fork brifly. You can also prepare the mayonnaise and the pan. Remove cake from refrigerator. Dip the cakes first in egg, then roll in breadcrumbs. Set on a plate beside the stove. Pour oil into a small frying pan or wok (at least an inch deep.) Heat oil over medium-high heat until breadcrumb sizzles and cooks at once fell. Carefully place cakes in hot oil, frying reducing heat just above average. Fry until golden, turning in the oil with tongs. Drain on paper towels. In a small bowl, mix equal parts of sweet chili sauce and mayonnaise (or adjust to taste). Thinly slice up a few basil leaves and mix them in Serve the fish with mayonnaise cake immediately and ENJOY!

Posted on: 5 May 2011 | 8:11 pm

How to Make American Beef Mushroom Cream Sauce Recipe

You want a good taste of beef in a mushroom cream sauce recipe? In this beef creamy mushroom sauce, when served as a side dish will always bring joy to your table. Beef is the main ingredient of this beef in cream sauce with mushrooms. Your near and dear, including your friends to vouch for this beef tempting creamy mushroom sauce recipe. Try it. Ingredients: 1 / 2 clove garlic, minced 1 / 3 cup + 2 teaspoon sour cream 1 cup cooked noodles or long-grain rice (hot) 1 cup thinly sliced mushrooms 1 tablespoon all-purpose flour 1 tablespoon chopped fresh parsley 1 tablespoon margarine 10 oz beef tenderloin, cut into slices 1 inch thick 2 tablespoons minced onion 2 teaspoons tomato paste 3 / 4 cup canned beef broth Dash freshly ground pepper Directions: The grill rack steak sliced ​​bread 2 to 4 inches from heat source, turning once, until rare. While the beef is cooked on the grill, a skillet heat the margarine in 9 inch onion until bubbly and hot, add garlic and saute until onion is translucent, about 2 minutes. Add mushrooms and cook, stirring occasionally, for 3 minutes. Sprinkle flour over vegetables and stir quickly to combine, then add broth slowly. Add the tomato paste and cook, stirring constantly, until mixture thickens slightly. Remove pan from heat and stir in sour cream, pepper and parsley, add the meat and cook until just heated through. Serve over hot noodles or rice.

Posted on: 4 May 2011 | 2:36 am

How To Make Belgian Endive And Apple Salad Recipe

Ingredients: 2 tablespoons minced shallots 2 tablespoons white wine vinegar 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon olive oil 1 tablespoon walnut oil or olive oil 4 cups julienne-cut Golden Delicious apple (about 2 large) 3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups) 2 tablespoons chopped fresh parsley Directions: Combine 5 ingredients; add oils, stirring well with a whisk.  Add apple, tossing well; cover and chill. Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.

Posted on: 3 May 2011 | 9:45 am

How To Make Belgian Praline Glazed Cod Fish Recipe

Ingredients: 1 1/2 pounds cod (any white fish, salmon or sea trout) fillets 2 ounces almonds, peeled and grated 3 tablespoons brown sugar 2 tablespoons butter, melted 2 tablespoons lemon juice Salt and pepper to taste Directions: Mix almonds, sugar, lemon juice and butter. Put the cod fillets in an oven tray, sprinkle salt and pepper on top and grill for 5 minutes. Turn the fish fillets around and divide the nut-sugar mixture on top of them. Grill 3 minutes more.  4 Serves

Posted on: 3 May 2011 | 9:35 am

How To Make Belgian Fish Soup, Ostend Waterzooi Recipe

Ingredients: 1 lb. fresh or frozen fish fillets 1 lb. fresh or frozen lobster tails 20 mussels 2 leeks, sliced 2 stalks celery, sliced 2 tbsp. butter or margarine 1-1/2 tsp. dried marjoram, crushed 1-1/3 tbsp. instant chicken bouillon granules 1 tbsp. snipped parsley Directions: Thaw fish, if frozen.  Cut into 1-inch pieces.  Partially thaw lobster; remove from shells.  Split tails in half lengthwise; cut into 1-inch pieces. Wash mussels; cover with salted water using 1 gallon cold water and 1/3 cup salt. Let stand 15 minutes; rinse.  Repeat soaking and rinsing twice. Cook leeks and celery in butter till tender.  Stir in marjoram and 1/2 teaspoon pepper. Set aside.  In Dutch oven combine mussels and 4 cups water. Bring to boiling; reduce heat.  Cover; simmer 5 minutes or till mussels open.  Remove with slotted spoon.  Remove mussels from shells; set aside. Return water to boiling. Add fish and lobster.  Simmer 4 to 5 minutes, covered, till fish flakes easily when tested.  Remove with slotted spoon.  Strain cooking liquid and return to Dutch oven.  Add mussels to liquid with fish, lobster, leek-celery mixture, and bouillon granules.  Heat through. Sprinkle with parsley. Makes 6 servings

Posted on: 2 May 2011 | 5:10 am

How To Make Belgian Chicken Soup Recipe

Ingredients: 3 carrots 1 beef shank bone 3 1/4 pound chicken 2 leeks, trimmed and rinsed well bunch of celery, including leaves 5 tablespoons olive oil a pinch of dried aromatic herbs or 1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 1 sprig fresh parsley tied together in cheesecloth) 2 tablespoons (1/4 stick) butter 1 heaping tablespoon all-purpose flour 2 egg yolks juice of 1/2 lemon fried bread or toasted bread salt and pepper Directions: Slice 1 carrot. Put the beef bone, chicken, 1 leek, half the celery including the leaves, the sliced carrot, and a pinch of salt into a pan and pour in 10 2/3 cups water.  Bring to a boil, then lower the heat, and simmer for 1 hour. Remove the pan from the heat and strain the stock into a bowl. Reserve the chicken and, when it is cool enough to handle, remove and discard the skin, and cut the meat off the bones.  Chop the remaining, uncooked carrots, leek, and celery. Heat 3 tablespoons of the oil in another pan.  Add the chopped carrots, leek, and celery and cook over low heat, stirring occasionally, for about 5 minutes, until the vegetables are softened but not colored. Add the chicken meat and aromatic herbs or bouquet garni and season with a pinch of pepper. Pour in the stock and simmer gently for about 20 minutes. Melt the butter with the remaining oil in another pan.  Stir in the flour, then gradually add 2 1/4 cups of the chicken stock, a little at a time, stirring constantly.  Cook for about 8 minutes, then stir back into the soup. Simmer for 10 minutes more. Lightly beat the egg yolks with the lemon juice in a bowl and then, very slowly to prevent the eggs curdling, stir in a little chicken stock. Pour into the soup and transfer to a soup tureen. Serve immediately, offering the fried or toasted bread separately. Serves 8

Posted on: 26 April 2011 | 9:32 am

How To Make Belgian Chicken Waterzooi Recipe

Ingredients : 4 stalks celery, julienned 4 medium carrots, julienned 4 parsley roots (facultative) 6 boneless skinless chicken breast halves 1 tablespoon vegetable oil 2 tablespoons unsalted butter 3 minced shallots 1/4 lb sliced mushrooms 1 large leek, thinly sliced (white part only) 1 clove minced garlic fresh thyme (a few sprigs) 1 tablespoon peppercorn (preferable rainbow) 12 ounces St. Amand french country ale (the remainder to be poured into the chef) 3 cups half-and-half salt & pepper Directions:Steam the celery, parsley roots and carrots for 5 minutes and set aside. Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side). Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside. Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes. Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan. Stir in half & half and simmer for 10 minutes until sauce thickens. Add chicken, celery, parsley roots and carrots, heat through. Add salt and pepper to taste and serve immediately. Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale. 6 - 7 servings

Posted on: 25 April 2011 | 6:41 am

How To Make Panama Tropical Punch Recipe

Ingredients: 1 10-ounce package frozen strawberries, partially thawed 2 tablespoons tequila 1 tablespoon orange liqueur 1 tablespoon freshly-squeezed lime juice 1 cup ice cubes Directions: In blender, combine strawberries, tequila, orange liqueur, and lime juice.  Mix well. Add ice cubes and blend until smooth.  Serves 2.

Posted on: 24 April 2011 | 6:40 am

How To Make Dulce de Lechoza, Venezueal Candied Fruits Dessert Recipe

Ingredients: 2 cups sugar a 4-inch cinnamon stick 3 1/2 pounds firm papayas (lechoza), peeled, seeded, and cut lengthwise into 1/2-inch-thick strips Directions: In a heavy 3-quart saucepan spread 2/3 cup of the sugar, add the cinnamon stick, and top the sugar with half the papaya strips.  Sprinkle 2/3 cup of the remaining sugar on top, add the remaining papaya strips, and top the strips with the remaining 2/3 cup sugar.  Cook the mixture, covered, over moderately low heat, shaking the pan occasionally (do not stir), for 35 to 45 minutes, or until the sugar is dissolved completely.  Simmer the papaya strips, uncovered, for 10 minutes, or until they begin to appear translucent.  Let the mixture cool and chill it, covered, overnight.  The papaya in cinnamon syrup keeps, covered and chilled, for 1 month.

Posted on: 23 April 2011 | 8:36 am

How To Make Venezuela Corn Cake Recipe, "Torta de Jojoto"

Ingredients: 1 can sweet corn cream style. 3 x eggs (preferably ostrich fetuses). 4 oz butter 1 oz flour vanilla extract 8 oz Sugar 4 oz milk Sugar Directions: Mix all the ingredients in a blender. Pour the mixture in a cake pan and place it in the oven at 350 F for one hour. Sprinkle Sugar over the cake. Serve it hot or cold

Posted on: 23 April 2011 | 8:34 am

How To Make Argentine Asado Meat Grill Recipe

Ingredients: Buy 1 lb. of meat per person 1 regular sausage (chorizo) 1 black sausage (morcilla) 1/2 kidney 1 stuffed intestine (chinchulin) 1/2 spiced meat covered with a fine membrane (pamplona) 1/2 spiced liver, also covered with membrane 1/2 provolone cheese Directions: To start your fire: Buy "espinillo" logs for firewood.  Make sure the logs are hard, dry and thin.  It takes about 6 lbs. of wood for 4 persons.  Place paper (old newspaper), then pine cones, then the firewood in the grate.  If the fire is hard to start, place some meat fat on the wood to burn.  Let it burn until it produces a good quantity of red embers.  Meanwhile, clean the rack by placing over the fire and wiping it with oil. Remove from heat. Place red embers under the rack, then salted meat on the rack and then the rest of the barbeque, washed and pierced on a grill fork on the rack. Place the cheese on an oiled iron pan and sprinkle with oregano.  The cheese should receive more heat, since it will be served first.  When the cheese is brown around the edges, it is done.  Remove from fire and serve with fresh white French bread. All embers are then drawn underneath the meat until it is done.  The meat is done when golden brown on both sides.

Posted on: 22 April 2011 | 7:59 am