world-kuliner

Knowledge Guava Juice

2010-02-15T20:40:00.000-08:00

Known as superfruit, shaped Guava is a tropical fruit. Cultivated in shades of yellow and green, it offers a delicious aroma explosion reminiscent of pear and strawberries. A delicious fruit juice, guava honey is also used in some tropical-themed alcoholic beverages, for a sweet pair well with alcohol. This also can be mixed with carbonated water to make a freshing beverage cooler, in the production or sorbets and ice cream, guava juice can kill the disease - the disease.

Guava juice is known as a great thirst quencher and a very rich source of vitamin C and iron. It is believed that the tropical fruit was originally cultivated in current day Mexico or Central America. Today is a very nutritious enjoyed guava juice all over the world. The main producers of guava in the world are India, Brazil, and Mexico.

Strawberry Ice Cream >> Vanilla

2010-02-04T22:22:00.000-08:00

Strawberry, along with vanilla and chocolate, are the three most popular flavors of ice cream. Although there are excellent brands of commercially made ice creams on the market, making your own strawberry ice cream, with fresh strawberry sauce, gives this ice cream a fresh and aromatic strawberry flavor.

Chocolate Ice Cream >> Coffee

2010-02-04T22:06:00.000-08:00

Chocolate Ice Cream >> Coffee

Cake Coffee Brownies

2010-02-03T00:02:00.000-08:00

Cake Coffee Brownies

Food Steak >> French Fries

2010-01-30T02:45:00.000-08:00

Food Steak French Fries

Italian christmas dinner

2010-01-28T05:48:00.000-08:00

This is a tradition with many families of southern Italy to celebrate Christmas with an elaborate fish feast. Sometimes referred to as the Feast of Seven fish, not everyone is attached to the right of seven, some up to 11 or 12, especially shellfish. Personally, because I am allergic to shellfish, I usually have a feast of fish, Red Snapper Livornesa. Since my Christmas dinner, I decided to consult with my cousin for several menu suggestions.

Apples provide many health benefits

2010-01-28T00:26:00.000-08:00

Apples is one of the many benefits of fruit. Eating fresh apples is always good for you, but to get the full nutritional benefits associated with eating apples you should eat at least one fresh apple every day. The average U.S. consumers eat about 19 pounds of fresh apples per year to about one apple per week. Tracking consumer attitudes that are held in nine major markets across the United States has shown that Washington apples remain number one as far as consumers are concerned. According to one report, 56 percent of those surveyed named Washington as the brand they look for when buying apples.

Health Body
Apples can cure blood cholesterol, improve bowel function, reduce the risk of stroke, prostate cancer, type II diabetes and asthma.

Apples provide many health benefits, including the potential reduction in risk of cancer and heart disease. Several recent studies suggest apples may provide a "whole body" health benefits.
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How to Make a Margarita

2010-01-27T01:53:00.001-08:00

Learning how to arrive at a Margarita isn't difficult at altogether. A Margarita mixed drink recipe is a basic staple in any bartender's arsenal. Margarita mixed drinks are tequila cocktail drinks. Triple sec is also employed in Margarita beverage recipes. Three-bagger sec is an orange-flavored liqueur.

Margarita means daisy in Spanish. No one knows the accurate location or time that the Margarita drink was contrived. But Margarita cocktail drinks jumped becoming popular sometime during the 1930s or 1940s.

Margarita drinks are often linked up with tropical walkovers and slacking holiday vacations. Whether you are on vacation or at home with friends, Margarita cocktail drinks are delicious and comfortable to make.

Food Gifts from Kitchen

2009-12-25T22:36:00.000-08:00

Food Gift Recipes and Jar Mixes for the Holidays
Homemade Gifts do not need to take a lot of time, and a beautiful expression of love and your creativity. For the home cook, fill a basket with corn flour or bread mixes South, stone ground, maintain or syrup and decorate a wooden spoon tied with a bright Christmas ribbon. A basket with a bottle ripe olives, capers, olive oil, salted fish, and a pound of spaghetti with Italian cooking video or cooking, and pasta puttanesca recipe cards are authentic.
Biscuits, candies, and homemade breads are always welcome gifts, or prepare and provide colorful preserves, relishes, or sauces. Baking mixes or a variety of nuts and spices to the soup in a dress-up pint of beer or bottle of canning make great gifts for family or colleagues, or you can bake bread or cake in a jar.

Note: National Food Safety Database recommends keeping the bread and cake tins refrigerated or frozen if not used immediately, as the seal is not reliable.

Below, you'll find several gifts recipes, including cake mixes in a jar, pancake mix, brownie, dressing mix, and others.

Drink Daiquiri Virgin Strawberry Recipe

2009-12-23T00:04:00.000-08:00

Daiquiri is a cocktail made with a combination of rum and fruit juices. You can use the fruit of your choice. Virgin strawberry daiquiri is a sharp, perfect for summer days. The combination of fresh strawberry juice with other fluids cause ruby red, juicy, sweet drinks. Because the berry mixture, soluble fiber they become more tolerable. This is the perfect non-alcoholic, refreshing and healthy drinks. This drink recipe is perfect for a garden party or summer barbeque. So why do not you try this wonderful refreshing drink during the summer days. Here are some easy to make recipe for virgin strawberry daiquiri.

Recipes

Materials:
1 Ounce fresh lime juice
1-3 tsp sugar (or to taste)
3 ounces frozen sliced strawberries in syrup (or fresh)
Crushed ice

Preparation
In a blender, add crushed ice. Then add the strawberries, lemon juice and sugar. The mixture is well mixed, until it becomes smooth. If too thick, you can add water. Pour this mixture into a glass of cold. Garnish with sliced strawberries or oranges.

How many people - people drink water every day?

2009-12-22T05:55:00.000-08:00

How Much To Drink
How many people - people drink water every day?
You lose about eight glasses of water every day just through the body functions normally, so take the same amount to stay hydrated (for our purposes, we will consider the cup or glass to 8 ounces). How many people - people drink water every day? They were eight glasses of water do not take into account your activity level or climate, however. You will need to drink more water if you sweat heavily because of intense exercise or in hot and humid environment.

intense sports medicine throughout the world recommend a drink a half ounce of water per pound of body weight every day if you are not active. If you weigh 150 pounds and have an office job, you have seventy-five ounces of water during the day. Thus, you should drink a little less than 10 8-ounce glasses per day.

If you are active or athletic, you will need more water. For every pound of your weight, you have to drink two-thirds of an ounce of water. So, if you consider 150 pounds and is active, you should drink 100 ounces per day - equal to about 12 and 1 / 2 8-ounce glasses of water.

A good way to ensure that you are quite fluid during exercise is to weigh yourself before and after heavy exercise. You should not see the difference more than two ounces if you drink enough water to replace fluids lost through your sweat. However, if you see a pound or more weight loss through sweat, How many people - people drink water every day? you need to drink more water during and after exercise. This is especially true if you are exercising a very humid and hot climate or environment, because you will sweat heavily even during moderate exercise.

Water Everywhere
If you find the idea of drinking water is incredible, I assure you that you can easily meet the body's water needs.

Start your day with a glass of water for at least 12 ounces for the flow of any toxins that may be collected in one night. During the day, part of your water intake can come from tea, coffee or even soup and fruit. Make sure you drink enough water with juice or soda alternately with plain water.

If you tend to forget to drink water, keep a big bottle of water handy to drink from during the day. How many people - people drink water every day? Track your water consumption, and you'll see an easy way to stay well hydrated.

Foods accelerate metabolism

2009-12-22T05:41:00.000-08:00

Foods accelerate metabolism There are certain foods that are not only healthy, but they naturally boost your metabolism. There are also foods that cause different reactions to a useful body for metabolism. This will be the case with the effect on blood sugar.

Foods that accelerate metabolism of low-fat, easily digested and does not have a lot of empty calories.

Protein
Eat protein increases the body's metabolism because it takes more calories to digest. This is called the effect of vitamin C.

Fiber
High fiber foods can help speed up metabolism by keeping blood sugar levels. Fiber can be found in wheat, oatmeal, nuts and legumes.

Vegetables
Such as green leafy vegetables, celery, broccoli and cucumbers are low in calories and have lots of nutrients. Body needs more effort to break them, which helps increase metabolism.

Cold Water
Drinking cold water makes your body work harder to improve the internal temperature, increases metabolism.

Capsaicin
Capsaicin is a chemical found in chili peppers. According to researchers at Laval University in Canada, capsaicin speed up your metabolism by stimulating the release of stress hormones in your body.

Diet for high cholesterol

2009-12-22T05:28:00.000-08:00

High cholesterol is a medical condition in which - where there are elevated levels of cholesterol in the blood. This form of cholesterol plaque in the arteries and prevent them from leading to a variety of medical conditions. One of the most common effect is that high cholesterol caused heart disease due to clogged heart arteries.

Diet for high cholesterol Apart from taking medicine for high chlesterol you must have a diet low in saturated fat, high in fiber.

Foods to avoid:
Avoid fatty foods such as dairy products like butter, cheese, paneer.
Avoid greasy foods like fried foods.
Avoid fast food like pizzas, burgers.
Avoid pastires desserts like ice cream and candy.
Avoid penggunaa vanaspathi.

Food to take:
Include lots of vegetables, green vegetables and fresh fruits are rich in vitamins and minerals.
Including foods that have whole grains like brown bread.
Taking more than fruit juice.
If you are non-people who eat vegetables, you can have a meat such as chicken, fish. Avoid meat goats, kheema, pork.

Mofongo food soup with vegetables and Chicken

2009-12-20T21:10:00.000-08:00

This is not the traditional way to make mofongo so I did not really say that. As I've said before, I do things slightly differently. If you do not know what mofongo then here you go Wiki Clicky. This intensive, I'm just warning you now.

Mofongo Material:

2 skinless chicken breast fillets marinated with 2 tsp. garlic salt, 1 tbsp. olive oil, 1 tsp. paprika, salt and pepper.

Cook in a glass pyrex pan in 375F for 20 minutes, covered, and then broken and let cool

2 bananas cut about an inch thick and 3 pieces of fried bacon, and 2 cloves garlic plantain putih.setelah is cripsy. Let cool

chicken mold into a ball and then the banana mixture to form around him. Bake at 400F for 15 minutes.

Sofrito Broth Soup:

1 / 2 sweet onion, diced
2 strips bacon, cooked
1 yellow bell pepper, diced
1 clove garlic, minced
1 tomato, diced
2 stalks oregano, crushed
1 / 2 bunch coriander leaves, crushed
1 10 ounce can chicken broth

Sautee onion and garlic with 1 tbsp. olive oil. Add bacon, garlic and cook for 2-3 minutes. Pour in chicken broth and then add the oregano and cilantro. Simmer for 15 minutes.

Hawaiian Cold Ginger Chicken Food

2009-12-20T20:39:00.000-08:00

This is one of those Hawaiian recipe that I remember because it is often found in large families. This Cold Ginger Chicken and this is a very easy chicken recipe.

This is one of the favorite foods of hawaii did not last long once it is set in the buffet line.

Because I was testing different recipes hawaii and just happen to have a group of guinea pigs I call my friends and since I do not eat Hawaiian food for a while, this is the right time for this chicken recipe.

For all of you who enjoy the taste of fresh ginger chicken will be a great treat, which will surely win a place in your list of favorite chicken recipe.

Add a few cloves of fresh chopped garlic with the ginger, add a little Hawaiian salt, a handful of chopped green onion, vegetable oil and only to taste a little extra sesame oil. That's all for fresh ginger sauce, let the sense of bloom for a few minutes, taste will blend together into something beautiful.

Now for the really hard part of this chicken recipe, boiled chicken, but only in the water. This requires at least a few taste buds, so that the people who you are without a tongue, like a warning look so good, try the go! Because the water needs peppered with perfection! Add coarse salt, ginger, garlic, green onion and then tasted it. Ginger taste to stand out so taste it. Like that, good! If you do not add a little more.

Actual recipe calls for whole chicken, but, well, I tried with chicken thighs and I am pleased to report that it came out fine. Boil for about ½ hour to 45 minutes until it was soft, tender chop sticks, once cut a stick can penetrate the chicken thighs done.

I am pleased to report that this chicken recipe is a great success. When it was announced that Hawaiian recipes on the menu of cold ginger chicken was not too good reception, because no one had before. But all it took was one taste and they all won over after that.

Food Burger and Hotdog

2009-12-20T03:02:00.000-08:00

There's nothing better than a good old Hamburger or Hot Dog. Miss Bonnie's add some to your next Hamburger, Turkey Burger, Grilled Chicken Breast, Hot Dog, Bratwurst (Brats), Italian Sausage, or Sub.Ada way for me to describe how Miss Bonnie Cheese yummy factor adds a good Hamburger or Hot Dog all beef . Try it, you'll like it.

When baking Hamburger, Turkey Burger, or Chicken Breast, add a little Miss Bonnie. Let the cheese melt over the meat before it is ready to take out of your grill, just need to try to believe. Cheese is also trying to blend in Miss Bonnie's small glass dish in microwave and drizzle on the Hot Dog once in a bun. Add some mustard, chili, onion.

Martabak taste of sweet mixture

2009-12-20T02:40:00.000-08:00

Martabak sweet is a popular snack in Indonesia. In Jakarta and West Java, thick pancakes, known as "martabak sweet". Calling another Indonesian pancakes "bright moon" or "nut cake farts". These pancakes are also known as "apam behind" in Malaysia.

Usually done by street vendors at night, sweet martabak is cooking in a very large amount of butter. Thin batter is poured into a specially shaped pan. After cooking, the pancakes are ready for it: often with cheese or chocolate, and nuts.

Serves: 4
Preparation time: 30 minutes
Cooking time: 1 hour
Ready in: 1 hour 30 minutes

Materials:
To wrap
230 g Self-raising flour
Tapioca Flour 20 gr
Warm Milk 375 ml
150 gr Sugar
2 Eggs
11 g instant yeast
1 teaspoon baking powder
Patches
Sweetened condensed milk
Sugar
Chocolate sprinkle
Grated tasty cheese
Margarine
Direction
Combine self-raising flour, tapioca flour and sugar.

Mix the yeast with warm milk and stir well. Add to the flour mixture and stir until well combined.
Add eggs one at a time while stirring constantly until combined.
Cover the mixture with warm wet towel and put it in a warm place (warm or in the oven) for 20 minutes to boil over.
Divide into four mixed. Heat the pan (20 cm / 8 inches in diameter) with a small flame, the oil in a skillet with margarine. Pour in one part of the mix. Put on the lid (best to use glass lid as you can see what's going on in). Cook for about 10 minutes or until the top is full of holes and dry. Sprinkle a little sugar, put the lid for 5 seconds and take it away from heat.

Take out of the frying pan and put into a flat surface, the upper fat with some margarine. Drizzle with sweetened condensed milk, sprinkle with coarse ground peanuts, shredded cheese, sprinkle with chocolate. Fold into a half circle, spreading the outer skin with margarine again and cut into 8 pieces.

Cake Donuts with Chocolate and a little Cream

2009-12-19T22:00:00.001-08:00

them, they will be minimal, but still edible.

Bake them for 12 minutes or until tester came out clean.

reverse the hot pan on a cooling rack to release the donuts & allow them to cool completely before decorating.

This will produce 20 mini donuts or donut big 6-8.
If you do not have a donut pan, you can bake them as a donut hole in the bottom of the pan or small

ridicule in the form of shaped silicon pan!

Glazed Donuts & candy for other

Material:
1 / 2 cup powdered sugar
1 tablespoon soy milk
I added:
splash of vanilla (optional)
give a bit of honey (optional)

Instructions:
Beat all ingredients together.

Dip half of the donut into the glaze, let some drip off, then dip the ice sheet to the topping side down.

Donuts Move to wire rack with parchment paper underneath, the excess glaze will drip through the rack on paper

for easy cleaning later.

Note:
This makes all the big goal for treating ice! I added vanilla & provide nectar for some extra

sweet & gloss, but it's good without them too.

Chocolate topping for Donuts

Material:
Your favorite chocolate, approximately 6 ounces. (I use E. Guittard semisweet chocolate.)

Melt chocolate over double boiler & remove from heat careful not to get water in chocolate.

Dip your donuts into the chocolate until completely closed & place on wire rack to drip from the excess chocolate.

Note:
I found a bit awkward dyeing process, some donuts I do not want to leave a chocolate glaze & easily,

then I'm afraid they'll break! In the end, I took the offset spatula & their glassy thick, allowing

excess drips from the side, then threw sprinkles on top. This worked best for me, but you may

like the ease and speed of their immersion.

I tried two recipes donuts, hoping to bring chocolate donuts, too, but results from another recipe (from the cookbook

passer-only eating vegetables) is not my standard, so I did not bring them together. In the end, I am very happy with Lolo's

donuts & certainly will make them again! I have extra, so I dipped them lightly in providing nectar, then

coated them with cinnamon sugar mixture so delicious!

Not only food, but entertaining people. Open kitchen & stove model year complete with 6 burner & hot plate allowed the plate to be

made right before eating, when we all stood around & mengobrol.Jagung wine pancakes, samosas,

chocolate apples, home fries, french bread, & "egg" salad sandwiches in our free flowing all filled! If you

once in San Francisco.

Drink Cappuccino and Espresso coffee mixtures of milk-added coffee

2009-12-19T18:39:00.000-08:00

Every time you happen to feel disappointed and tired and you want to get out of a sleepy mode then you all you need to do to be happy ourselves is a hot cup of coffee. In this case, coffee happiness you can take heart from the fact that there can be no better choice when it comes to fresh and energetic than eating a cup and it was also a great drink to help you watch sports action as well as movies. It's hard to imagine life without a cup of caffeine daily because it is more than just a drink, but also drugs. no more heart attacks according to a study of coffee, has found that as the cup helps reduce the risk of heart attacks and as long as you do not drink too many drinks this weakens you can expect to remain in perfect health. To ensure that you get the most out of this drink is a good idea to buy or even espresso or cappuccino machine that will then give you a better chance to drink your cup and get a drink of happiness. Filter modern machinery capable of producing fresh coffee that tastes good and is easy to use. Even the cappuccino and espresso machines do little to ensure that you get the most out of your daily dose. In fact, in connection with the joy of espresso coffee and cappuccino machines ensure that you always have something nice to serve your guests. There is no doubt the fact that both espresso and cappuccino drinks are very popular and so whoever you are serving this type of tea for a cup of joe will be welcoming a popular drink to relax and unwind together. The best part is that the machines do all the work for you and you have to do a little more than turn on the engine and pouring drinks after they are ready. Well, that's why the joy of drinking coffee makes you want to just serve this drink.

If you're even more concerned about learning about the coffee you may want to learn to grind coffee beans and beverages even more refreshing cup of this wonderful drink will give different flavors to add great joy that you will already have got from simply preparing this beverage. Today, with so many excellent choices as far as preparing your cup to go you can even get the right feeling that you want and then get your drink cup and get the greatest joy of drinking coffee. There is now no longer need to rely on the restaurant because you can easily create their own special tastes without stepping out of the house. The best part about the pleasures of coffee drinking is a modern filter machine is not only easily available but their cost has gone down and you can save money by not have to buy drinks from shops and also at the same time do not pay too much for a drink at your house. Even more interesting is the fact that the machinery of modern filters are smaller and more compact in size and so you do not have much room to store them in your home.
In connection with the pleasure of drinking coffee have also shown that the machinery of modern filters can drink enough beverages for a small gathering of people (up to eight people) and hence does not help you enjoy a drink with friends and relatives without having to go to a restaurant for fun drinking delicious cup.

Drink All kinds of cocktails

2009-12-19T06:58:00.000-08:00

DRINK COCKTAILS NON ALCOHOL / ALCOHOL

If the cocktail you have to then search again. Here is a list of objectives of the fluid in the master bartender

Is a mixed drink cocktail style. Initially a mixture of distilled spirits, sugar, water, and bitter, the word has gradually come means that almost any mixed drink containing alcohol.

A cocktail today usually contains one or more types of liquor and one or more mixers, such as bitter, fruit juice, fruit, soda, ice, sugar, honey, milk, cream, or plants.

Non Alcoholic Cocktails
This is made with fruit cocktail, soda or milk
Example:
fruit-flavored drinks
cocktail taste soda

Orange Ocean
iced tea and orange juice
Boston cooler (ginger ale and ice cream)
Cinderella (soda, lemon juice, orange juice, and pineapple juice)
Green Eyes
Iguana Margarita
Melon Ball
Nuclear Ice Tea

alcohol cocktail
mixed beverages containing alcohol
Category alcoholic cocktail:

Beer cocktails
Cocktail made with beer is classified as a cocktail.

Cocktail garnish

Cocktail garnishes are decorative ornaments that add character or style of mixed drink
Cocktail with brandy or cognac
Example:
Singapore Sling
Jack Rose
B
A Pisco Sour.
The Blenheim
Brandy Alexander
Four Score
French Connection
Horse's Neck
Orgasm

Sake cocktail
This cocktail made with sake
Example:
Gong
Nog-a-Sake
Sake Bomb
Sake Screwdriver
Tamagozake
Caipisake or Sakerinha
Duncan MacLeod
Ginza Mary

Cocktail with tequila
Cocktail made with tequila tequila is classified as a cocktail.
Example:
Tequila Sunrise
Tequila Sunset
Margarita
Bloody Aztec
Brave Bull
Charro Negro (tequila and Coca-Cola)
Chimayó Cocktail
Chupacabra
Long Island Iced Tea
Matador
Slammer Royale
Tequila Slammer

Cocktails with vodka
Cocktail made with vodka
Example:
Russian black
Bloody Mary
Bull Shot
Apple Martini
Caesar
Guardian
Salty Dog
Screwdriver
Vodka Sundowner
Vodka Sunrise

Cocktail with whiskey
Cocktail made with whiskey
Example:
Godfather
Jack and Coke
Old Fashioned
Presbyterian
Rob Roy
Royal Widows
Rusty Nail IBA
Sazerac
Seven and Seven or 7 & 7
Snowball or Bloodball
Paradise

Fruit Orange Juice

2009-12-19T04:06:00.000-08:00

ORANGE JUICE CONTAINS VITAMIN C

a glass of orange juice in the morning, give your body a-carotene, vitamin C and many others. Orange juice is also a natural energy. Oranges can also cure ulcers.

Pudding Juice Chocolate and Strawberry

2009-12-19T03:35:00.000-08:00

For strawberry pudding

way 1 cup strawberries, 2 tablespoons of juice and 2 tablespoons milk in blender.
Add to pan with 2 tablespoons sugar and 1 tablespoon cornstarch. Stir together.
Heat until boiling and started to come together. Remove the hot and cold.
* Next time, I plan to not use milk, for better color.
* The amount of sugar required may vary with the strawberries .. taste and adjust.

For the chocolate pudding recipe is basically used without eggs and butter.

In the anti-stick saucepan, heat the 2 / 3 cup milk, 1 / 4 cup sugar and 2 oz dark chocolate. Stir occasionally.
Dissolve 1 / 2 teaspoon cocoa powder, 1 / 4 teaspoon instant coffee and 1 tablespoon cornstarch in 1 / 4 cup milk.
Add to the chocolate milk mixture, stirring all the time.
When it thickens and begins to come together, take off heat and add a few drops of vanilla essence.
At this point, you can add 1 / 2 tablespoon butter if you like.
* The only important thing is to use a real good tan. That makes all the difference.

Layers of pudding in a glass / bowl choice. Top each serving with strawberries dipped in chocolate.

Pudding Chocolate Bomb Recipe

2009-12-19T03:32:00.000-08:00

These cookies earned such a large bomb exploded and took captive brown. If you remove the sticky chocolate pudding delicious sauce to the side, while the cake below hairy and wet. Pure chocolate heaven

Ingredient:

for cake:
1 cup all purp flour
1/3 cups unsweetened cocoa powder
3/4 teaspoon salt
3/4 teaspoon baking powder
1 cup sugar
6 oz extra firm silken tofu (like Mori-Nu)
6 tablespoons canola oil
1/2 cup plain soymilk
2 teaspoons vanilla

for pudding layer:
4 oz good quality bittersweet chocolate
3/4 cups sugar
1/3 cups boiling water
1/3 cup unsweetened cocoa powder

Start boiling water for Brownis layer. Cut bitter chocolate. In a blender combine know, soy milk, canola oil, 1 cup sugar and vanilla. Blend until smooth. Pour the batter out into a mixture of flour and combine. Spreading the dough into the pan. In a bowl, brushed with 1 / 3 cup cocoa powder, 3 / 4 cup sugar, bitter chocolate and boiling water. When the chocolate dissolves, pour over the dough. Bake 45-50 minutes. Remove from oven and let cool just until the pan is at a temperature you can handle (the cake should still hot). Transfer the cake serving plate, remove the pan. Chocolate would dissolve into the cake. Now ready to serve with a spoon / soy vanilla ice cream.

Piece of Apple Cake

2009-12-17T17:24:00.000-08:00

Last week I volunteered to make the costumes for our Tap Dance recital in June. Call me crazy, but I hope there is not much more work involved than putting shiny things on black T-shirts. Well, today it turned out, I also have to add sleeves We’ll see!

I have been Tap dancing for 2 years now and while I enjoy it thoroughly, dancing on stage in a theater that seats 1200 is simply nerve wrecking. I just hope, I do not fall on my behind.

I made this Apple Cake the other day. I usually make a sweat yeast dough with about 4 cups of flour. This will make two 10 inch cakes. Then I make one Crumb Cake just like my Grandmother in Germany used to make and one Apple Cake. For the Apple Cake I slice the apples and coat them with lemon juice, layer them on the dough, drizzle whipping cream over them and sprinkle the whole thing with cinnamon-sugar. Bake at 350 for about 35 minutes.

I have also worked on the little sweater. The cotton is quite difficult to work with compared to wool, but the fabric is nice and soft. I just hope, it will fit. It looks very small

I have ordered yarn and a bunch of other stuff, and so far nothing has arrived. I hope some of the yarn will arrive tomorrow,so that I can get started. I do not like it, that I have to sit here and wait. Well, I could always knit, couldn’t I?

Bread Banana with Cheese Glaze Cream

2009-12-17T17:19:00.001-08:00

Clementine's has wonderful soups, salads, sandwiches and main courses. However, they also serve the cutest high tea in town. In the fall, they serve banana bread sandwiches. The sandwiches are thin slices of banana bread, sandwiched with fluffy cream cheese and various fresh fruits. These little banana bread sandwiches have always been a favorite of mine. I think about them every time I make banana bread at home. This recipe for Banana Bread with Cream Cheese Glaze is inspired by Clementine's. If you ever make a visit to northern Ohio, be sure to make a trip to Clementine's. It is sure to make your heart happy!!

I just used my favorite recipe for banana bread and made a quick cream cheese glaze. The results were delicious and decadent and I will be making this again!

Cream Cheese Glaze:

4 ounces of cream cheese, softened
3 tablespoons powdered milk
6 tablespoons water
2 cups icing sugar
1 teaspoons vanilla extract

Whip all ingredients with a mixer, gradually adding the sugar to form a glaze.

Bread Banana with Cheese Glaze Cream

2009-12-17T17:19:00.000-08:00

Clementine's has wonderful soups, salads, sandwiches and main courses. However, they also serve the cutest high tea in town. In the fall, they serve banana bread sandwiches. The sandwiches are thin slices of banana bread, sandwiched with fluffy cream cheese and various fresh fruits. These little banana bread sandwiches have always been a favorite of mine. I think about them every time I make banana bread at home. This recipe for Banana Bread with Cream Cheese Glaze is inspired by Clementine's. If you ever make a visit to northern Ohio, be sure to make a trip to Clementine's. It is sure to make your heart happy!!

I just used my favorite recipe for banana bread and made a quick cream cheese glaze. The results were delicious and decadent and I will be making this again!

Cream Cheese Glaze:
4 ounces of cream cheese, softened
3 tablespoons powdered milk
6 tablespoons water
2 cups icing sugar
1 teaspoons vanilla extract

Whip all ingredients with a mixer, gradually adding the sugar to form a glaze.

Cake Blueberry Coffe Recipe

2009-12-17T17:02:00.000-08:00

Blueberry Cake, or Blueberry Buckle as it is often called, is a rustic looking cake that is bursting with soft and sweet blueberries that are sandwiched between a thin layer of soft and fluffy white cake and a crunchy cinnamon flavored streusel. While absolutely delicious warm from the oven with a scoop of vanilla ice cream, I am also quite fond of eating it cold when the streusel has turned hard and crunchy.

Now, I urge you to try making this cake with other berries and fruits that are in season. Raspberries and blackberries are especially nice, and during the fall and winter months it is excellent with sliced apples, plums or even pears. Just use enough sliced fruit to cover the entire surface of the cake batter and then top with the streusel mixture.

Blueberries are native to North America which means if you live in the right place you may be able to pick your own. For the rest of us there are cultivated berries which are much larger in size and lighter in color. Both types are wonderfully sweet with just a touch of tartness. If taste isn't enough to get you to eat these berries, their health benefits will; rich in antioxidants, high in fiber, high in potassium, and low in sodium. When buying blueberries, look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.

Blueberry Cake Recipe: Preheat oven to 350 degrees F (177 degrees C). Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.

For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.

Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.

Serve warm or at room temperature.

Makes 9 servings.

Streusel Topping:

1/3 cup (45 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1/2 teaspoon ground cinnamon

1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cake Batter:

1 cup (130 grams) all purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/3 cup (80 ml) milk

2 cups fresh blueberries

Cake Cheese Blueberry New York

2009-12-17T16:55:00.000-08:00

New York Blueberry Cheese Cake 2 Pound Free Delivery & Free Gift Card. (All cakes are daily baked Please order 1 day in advance) Delivery to other provinces out of Bangkok, Cake may have some differents due to local supplies Blueberry Cake Love it

Cake Cheese Strawberry

2009-12-17T16:50:00.000-08:00

Cheesecake: Dense New York type cheesecake. Made with farm fresh cream cheese, heavy cream and eggs. Nothing more, nothing less – just a great cheesecake.

Cake Chocolate Chip Cheese

2009-12-17T16:46:00.000-08:00

ingredients:

2 pkg. (3oz) cream cheese, softened
1 can (14oz) sweetened condensed milk (Not evaporated milk)
1 cup of Nestle Toll House Semi-Sweet Chocolate Morsels
1 egg
1 tsp. vanilla extract
1 tsp. flour
Chocolate Glaze*
* Melt 1/2 cup Nestle Toll House Semi-Sweet Chocolate Morsels with 1/4 cup whipping cream. cook and stir until thickened and smooth. Immediately spread over pie.

Directions:

1. Preheat oven to 350*. With mixer, beat cheese until fluffy, gradually beat in sweetened condensed milk until smooth.
2. Add egg, vanilla, mix well. Toss morsels with flour, stir into cheese mixture. Pour into Ready Crust Graham Cracker Pie Crust.
3. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.

Lemon Cake Holiday Food

2009-12-17T09:17:00.000-08:00

We've made the most of shortcut ingredients including cake mix, canned frosting, instant pudding mix, and store-bought lemon curd. Truly a show-stopping cake, it's stuffed with frozen cheesecake, covered in the cream cheese frosting.

Cake Chocolate Turle Food

2009-12-17T09:15:00.000-08:00

Chocolate, caramel, and pecans are made to be together, and their flavors harmonize perfectly in this stunning layer cake. Devil's food cake mix with pudding plus chocolate morsels result in brownie-like layers filled and frosted with a jazzed up ready-to-spread fudge frosting.

Cake Drees Party Food

2009-12-17T09:13:00.000-08:00

The Let Them Eat Cake contests theme was the celebration of spring. We created the Bloom of the Ball which was a nature inspired party dress adorned with sugar roses, vines, and leaves hanging on a dress form.

The cake was a sour cream orange zest cake filled with pistachio and white chocolate buttercream. It was a really great experience creating this 46″ tall cake, although its transportation to Bedminister Fiddler Elbow’s country club was a little daunting…not to mention our air brush machine overheated and blew out every fuse in our store the night before! This forced us to hand paint the cake

Cane Candy Cake Food

2009-12-17T09:11:00.000-08:00

This cake is almost too pretty to eat. But after one bite, your guests will be back for more. Sprinkle the crushed candies over the cake just before serving, since the moisture from the whipped cream can make the mints begin to "melt" together after about half an hour. Don't worry, though, we suspect the cake will be long gone by then.

Christmas Cake Food Holiday

2009-12-17T09:06:00.000-08:00

If you have visited Smith Island or even the Eastern shore of Maryland, chances are you have sampled this delicacy. We now offer these authentic, made on Smith Island, cakes direct to you. We offer a variety of flavors as well as custom and specialty Smith Island cakes for your special events, holidays or just your own enjoyment.

Peruse the list of available flavors or feel free to contact us about custom cakes. We will do our best to fill your custom Smith Island cake requests. We also offer decorated cakes for holidays, baby showers and other special events. Just ask and we will be happy to help!

We will be offering two special cakes for the upcoming holiday season. The first will be a poinsettia cake similar to the one pictured above with white frosting and pipings decorated with silk poinsettia flowers in your choice of yellow or chocolate cake. The second holiday cake is a Reindeer cake frosted in light brown whipped buttercream complete with antlers and a blinking red nose also in your choice of yellow or chocolate cake. The antlers and nose on this cake are non-edible. These two cakes will be priced at $30.00 to cover the cost of the added decorations.

Bread The Staff Food

2009-12-17T09:02:00.000-08:00

Bread, this ubiquitous basic food, is the forebear of all prepared foods. It is the foundation of cooking, as we know it, and in many countries represents one of the pillars of nutrition and gastronomy.

For a Middle Eastern, a meal without bread is unthinkable. Yet many nations use rice instead of bread, and indigenous peoples in the Americas ate corn until the first conquistadors arrived in the 15th century. To this day, Japanese, Chinese, Thai, Indonesians and others in the Orient use rice as their basic starch. In fact rice is a more efficient and prolific crop compared to any other grain.

The mixing of flour, salt, water gave rise to culinary development. We can essentially claim the beginning of culinary development to have begun in the first loaf of bread. Since then bread has come a long way. It can be unleavened, or leavened with yeast, produces from whole-wheat flour, rye, corn, barley, cassava, oats, and a combination of one, or two or more grains. Today, in specialized bakeries, you can buy 11-grain bread. Also available are breads infused with herbs, olives, dried fruits, onion, just to name a few adjuncts.

Bread is such a powerful food that in antiquity Egyptian governments controlled it from production to distribution as a means of controlling the populace. In France shortage of bread was one of the reasons to triggering the eruption of the French Revolution in 1789.

Even today in many Middle Eastern countries, at least one type of bread is government controlled. These controls apply to quality, quantity and price of the loaf, but as everything else in these jurisdictions, no agency bothers much to enforce rules and regulations.

Despite modern production methods, the essentials of bread production remained the same consisting of flour, water, salt and yeast. However, today’s commercial sandwich bread (4x$”) is highly refines, light, contains a lot of air, but has a prolonged shelf life. Taste and texture, however, remain elusive.

Nutritionally, bread is a relatively inexpensive source of calories, with respectable offering of proteins. Millions of poor people survive on bread, cheese or olives, teas, or wine, and little else. Of course one can use mashed acorns, ground beans, crushed tree barks, nuts, or chestnut flour, but most balers use primarily finely milled wheat, or rye corn, barley, millet, kamut, spelt and other grains. Wheat flour is preferred because of its gluten content. For centuries people considered highly-refined white bread a sign of affluence and privilege of the rich and sophisticated. Poor people ate coarse-grained brown breads. Of late, whole grain dark breads have become more popular mostly due to their high fibre content.

North America is a veritable melting pot of many cultures. The landmass is large enough and the climate sufficiently varied that almost any type of grain can grown somewhere on the continent. In large cities, there are bakeries that cater to certain cultures, or huge grocery stores with a wide range of breads including French baguette, pita with or without toasted sesame seeds, Arabic flat bread, dark rye, German rye, pumpernickel, Russian black, wholemeal loaf, rye with caraway seeds, Danish or American sourdough, cornbread, croissants, lavash, knaecke or Calabrese.

Filipino Chicken Potato Salad Recipe

2009-12-17T06:19:00.000-08:00

Chicken Potato Salad Ingredients:

1 kilo potatoes
1 big chicken breast
3 pieces medium sized carrots
500 ml mayonnaise
1 can (836 g) pineapple tidbits or chunks
1/2 cup sweet pickle relish
1 cup cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).
Drain potatoes and carrots, let cool.
Once cooled, the skin can be easily be pealed by hand.
Dice the potatoes and carrots (about 1x1 cm)
Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.
Refrigerate before serving.

Food Chicken Pastel Filipino Recipes

2009-12-17T06:11:00.000-08:00

Chicken Pastel Ingredients:

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste

Pie Crust:

2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water

Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour.
In a skillet, melt margarine and brown chicken, set aside.
Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
Transfer to a baking dish.
Pre-heat oven to 450 degrees Fahrenheit.
On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
Bake until golden brown (about 15 minutes).

Lumpia Shanghai Recipe Food

2009-12-17T06:09:00.001-08:00

Lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce. Sometimes I call this recipe lumpia shanghai.

This lumpia recipe or lumpia shanghai is one of the filipino recipes that I usually make, whenever we have a party or get together with friends, especially filipino friends, at home. One time, I was busy cooking filipino recipes, and one of them is this lumpia and my friend arrive early and help me in the kitchen. She notices that I my lumpia wrapper won’t stick together whenever I cook. I’ve tried everything from water, to egg wash and other type of paste but still no avail, the wrapper still broke loose.

Methi Murgh Chicken Food

2009-12-17T06:02:00.000-08:00

Chicken and methi complement each other really well and I’m eternally grateful to the origins of this recipe. The key to this recipe is in the caramalized onions that are pureed along with curd forming the base of this creamy dish. An ideal do-ahead lunch/dinner party fare.

Methi Murgh Recipe

Ingredients:
1 kg chicken, washed and cut into medium sized pieces
1 cup packed fresh methi leaves, add little salt+sugar+water, keep aside for 15 mts and squeeze out water
2 large onions, sliced, saute in a tbsp of oil till brown and cool
1 tsp green chilli paste (2-3 green chillis)
3/4 tbsp ginger garlic paste
1 tomato, pureed
1/4 cup yogurt
large pinch turmeric pwd
3/4 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
garam masala pwd (2 cloves, 1″ cinnamon, 1 elaichi)
salt to taste
7-8 cashewnuts, soak in warm water and make paste
2 tbsps oil

Rose Cheese Cake Recipe

2009-12-17T05:52:00.000-08:00

Mix the strawberry with sugar and 1 tablespoon of Cointreau and gently simmering until becamo clear.
Put cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Then sqeeze gelatine and put on fire in a litlle bowl with the strawberry souce, add another teaspoon of Cointreau and gently simmering until it turns clear. Put the result in the silicon rose pan (we use the Silikomart Pan, an italian company that sell around the world) and put in the fridge.
Beat the egg yolk with sugar than add ricotta cheese and orange, lemon and lime zest. Beat egg whites until soft peaks form.

Food Gudeg from Yogyakarta Indonesia

2009-12-17T02:29:00.000-08:00

In many parts of the city, from the five-star hotels until those outdoor eating stalls called ‘lesehan’, it is easy to enjoy the night over a delightful dinner. Usually gudeg comes as the main menu. The food remains united to the name of Yogyakarta. The local says, if you never eat gudeg in Yogyakarta, forget that you have been there.
Most of Yogyakartan foods share sweet taste, such as ‘bakpia pathok’ (a white soft cookie filled with green beans), ‘yangko’ (a kind of soft peanut-stuffed tidbit), ‘geplak’ (sugar-glazed young coconut grater), and gudeg.

Gudeg is a concoction of young jackfruit, coconut milk and other local condiments such as garlic and coriander. The color is reddish brown, as the result of the jackfruit, coconut water, and palm sugar, boiled for several hours. Some people are said to add some young teakwood foliages into the jackfruit pot in its early cooking stage, to attain the precise coloration.

Gudeg is usually served on a clay plate, on top of a sheet of banana leaves. Sometimes the vendor just folds the banana leaf, makes it tight it with a sharp piece of palm leaf rib, to form a half-cone-pot called ‘pincuk’.

Many people prefer to eat their gudeg in a ‘pincuk’ because banana leaf produces an appetizing aroma when the hot temperature from the cooking affects it. The ‘pincuk’ is big enough to hold a portion of rice, gudeg and its tasty accessories. A number of options are prepared on the table, for instance: fried chicken, chicken curry with rich coconut milk sauce called ‘santan areh’, hot ‘krecek’ (beef skin) curry, tofu, tempe, and chili sauce.

The gudeg itself is processed in a big clay pot. The traditional method suggests to have the food stirred with a wooden stick. No metal material - especially aluminums - should be used, to keep the taste specific as the food remains healthy.
Yogyakarta when the dusk comes down, appears relaxing. This ancient Javanese royal city in the central part of Java Island, Indonesia, has a very special style from the past. Calm, soothing, with a surrounding of old buildings from the 17th century, the white walls of the palace complex still have their charm.

The evening air is gradually filled with the clinks of the dishware served by food stalls’ waiters. The gamelan music starts to escort some Javanese dancers at their stage performance. Some of the classical rhythms are passed through the wind, from a corner of the street where some young backpackers are sipping their coffee at a café.

The traditional wooden kitchen where people cook this cuisine is a huge, dark and smoky place. People used to place the giant clay pot on the old fashioned brick stove and make fire from wood. Of course cooking this way would be more tiring and time consuming, even though many locals still apply this method in their spacious village residences. In contrast, most housewives downtown prefer newer utensils like gas or electric stove and stainless boiling pan.

On Maliboro Street, the most famous boulevard to visit in Yogyakarta, most gudeg outlets have their guests sit at ease on a lesehan dining. The eateries are small, outdoor stalls, on the sidewalk. Vendors load their clay pots and jugs on a three-wheeled pedicab or horse chariots called andong and started to set up their place around 7 p. m. They may open the stall overnight, or until about 3 o’clock in the morning.

You’ve got to sit on a bamboo mat and have your meal in front of you on a short table. There’s no chair available. Sometimes you would notice a passing street singer playing his guitar. The food stall owners may also present a performance of an old fellow in Javanese striped shirt and batik headdress playing his clear and melodious gambang, a kind of Javanese. He may also be a master of strumming a sitar (a small kind of harp), and chanting Javanese songs around in a soft and humble style.

Housing a great number of universities and functioning as ‘the city of students’, Yogyakarta serves the migrant scholars with its satisfactory lifestyle. Living cost is cheap compared to other big cities in Indonesia. The gudeg stalls are often to be the comfortable place for them to hang around, find inexpensive dinner, and stay up late for chatting.

Even for travelers, this kind of dish is not costly at all. Many people prefer to have it at the original lesehan style, of course if they enjoy sitting cross-legged, and if it’s not raining. Only sometimes one or two lads may interrupt you at the street lesehan food stalls, a beggar kid or shoe shiner most probably. They are not harmful, though, it is better to keep alert on your wallet and other valuables.

Lesehan dining is now become a trend and could be found anywhere even in the crowded Jakarta. Even so, having one in Yogya is different. Once you drop by, when the nightfall is getting later and later, it feels more ‘Java’ than the other parts of Java.

Bakery Chocolate Holiday Bark

2009-12-16T19:55:00.000-08:00

Bakery Chocolate Holiday Bark

ingredient
1/2 cup dried apricots
1/2 cup dried cranberries
1 cup PLANTERS Almonds, toasted
1 (6 ounce) package BAKER'S Premium White Baking Chocolate
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped

Cooking Directions:
Microwave semi-sweet chocolate and white chocolate in separate medium microwaveable bowls as directed on packages. Add half each of the almonds, cranberries and apricots to each chocolate; stir until well blended.
Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through the chocolate mixtures with knife several times for marble effect.
Refrigerate at least 1 hour or until firm. Break into 24 pieces. Store in tightly covered container at room temperature.

Tortellini Homemade Food

2009-12-16T03:40:00.000-08:00

Tortellini Homemade Food

I had still been tweaking the recipe for the filling and wanted to wait until I settled on a final combination of meats before I shared it. The filling that I prefer contains ground veal with some pancetta. It makes a nice light but flavorful tortellini that is equally at home in a cream sauce like Tortellini alla Panna or floating in a simple chicken broth to make Tortellini in Brodo.

Ingredients:
2 tbsp butter
1 small yellow onion, diced
1/8 pound pancetta, chopped coarsely
1 pound ground veal
salt and pepper to taste
1/2 cup freshly grated Parmagiano-Reggiano cheese
6 large eggs
2-1/2 cups unbleached all-purpose flour

Make The Filling:

Melt the butter in a medium sautè pan over medium-high heat. Add the onion and cook until soft and translucent.

Add the pancetta and cook for 1 minute, then add the ground veal and season with salt and pepper. Cook until the veal is browned through, about 10 minutes, then remove from heat and let cool for 10 minutes.

Transfer the cooked meat mixture to a food processor, add 2 of the eggs and Parmagiano-Reggiano cheese and pulse until well blended. Cover and refrigerate while you make the pasta.

Make The Pasta:

In a large bowl, add 2 cups of unbleached all-purpose flour, and make a well in the center. Break the remaining 4 eggs into the well. Beat the eggs lightly with a fork for about 1 minute, then start to work a little of the flour from the edges in to the eggs, until the eggs are no longer runny. Using your hands mix the flour and eggs thoroughly into a ball. If dough is too wet, and you are having trouble forming it into a ball add half of the remaining flour. If it is still not working out add the rest of the flour, but you should not need more than that.

Transfer the ball to a lightly floured work surface and knead: flatten the dough with the palm of your hands, fold it back towards you, rotate it a half turn and repeat. Continue this process for 8 to 10 minutes until the dough is smooth and firm. Shape it into a ball, wrap it in plastic wrap and let it rest for 30 minutes.

Anchor the pasta machine to your work surface following the manufacturer's instructions, and set the rollers to the widest setting. Cut the ball into 4 pieces. Take one piece and flatten it into a half-inch disk. Pass the disk through the rollers, turning the crank with your hand. Fold the dough into thirds and roll again.

Move the dial to the next notch, narrowing the rollers and run the dough through them. Continue this process, narrowing the rollers by one setting on the dial each time until you reach the second to last setting. Lay the flattened dough to the side and repeat the procedure with the other 3 pieces. To save space you can stack the rolled out sheets of pasta on top of each other, separating them with kitchen towels.

Stuff and Shape the Tortellini:

Working with 1 sheet of pasta at a time, cut them into 2 inch squares. Brush the tops of the squares lightly with water (this will help them form a seal when you shape the tortellini, and also make the pasta easier to work with if it has dried out too much). Place about 1/2 teaspoon of the filling in the center of each square and fold one corner over the filling, forming a triangle.

Press down around the filling, eliminating any air pockets and sealing the triangle. Wrap each triangle around your little finger pressing the opposing corners together to make a circle, and curl the top point back slightly. Place the shaped tortellini on a lightly floured baking dish in a single layer.

Tasty Kebab Turkey Food

2009-12-16T03:32:00.000-08:00

Tasty Kebab Turkey Food

Ingredients:
1 tbsp Dijon mustard
skewers
1 tbsp black treacle
2 tbsp ketchup
2 red peppers (cut into chunks)
1 red onion (cut into chunks)
1 tbsp white wine vinegar
1lb diced turkey thighs
2 tbsp olive oil

Method:
1. In a bowl mix together the mustard, ketchup, vinegar, treacle and oil.

2. Place the turkey meat onto each skewer alternately with the onion and pepper chunks.

3. Place the kebabs together side by side in a flat dish and brush the marinade you’ve made over the turkey ensuring both sides are well coated. You can either let them marinade for a couple of hours in the fridge or BBQ / grill them for 8-10 minutes turning often. Make sure the kebabs are cooked through before serving.

Sirloin Steak Recipe

2009-12-16T01:50:00.000-08:00

Ingredients:

1 1/2 pounds sirloin steak, 1 to 1 1/4-inches thick
2 teaspoons olive oil
Salt and freshly ground black pepper

Directions
Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

Sweet And Sour Tempeh On Brown Rice Recipe

2009-12-16T01:29:00.000-08:00

ingredients:

1/2 lb package tempeh
1 cup vegetable broth
3 tablespoons tamari or soy sauce
1 1/2 tablespoons olive oil
2 teaspoons sesame oil
1 can pineapple chunks (retain juice)
2/3 cup water
1 green bell pepper, chopped
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 tablespoon raw sugar or pure maple syrup
2 tablespoons arrowroot or cornstarch
1/4 cup vinegar
6 cups cooked brown rice

Directions:

Cut the tempeh into 1/2 inch cubes.
Mix broth and tamari in a saucepan.
Add the tempeh cubes and let them poach for about 10 minutes on medium heat. Don't stir too often or the cubes will break apart.
Scoop tempeh from broth mixture and set aside. Reserve the broth mixture for sauce.
Heat oils in a skillet on medium-high heat. Add drained tempeh and stir-fry until lightly browned. Scoop tempeh out of pan and set aside.
In a saucepan combine the broth/tamari mixture, water, pineapple juice, sugar, bell pepper, onion, celery and carrot. Heat on medium-high for about 3 minutes stirring often.
Stir cornstarch into vinegar and pour it into the sauce, stirring constantly. Heat and stir until thick and bubbly.
Stir in pineapple chunks and tempeh.
Serve over brown rice.

Tomato & thyme cod

2009-12-16T01:27:00.000-08:00

Ready in 20 minutes and low fat, this fish dish is great for a Monday night when you'd rather be on the sofa than in the kitchen

Ingredients:

1 tbsp olive oil
1 onion , chopped
400g can chopped tomatoes
1 heaped tsp light, soft brown sugar
few sprigs thyme , leaves stripped
1 tbsp soy sauce
4 cod , fillets (we like No Catch) or another white flaky fish, such as pollack

Soy glazed tuna steaks

2009-12-16T01:13:00.000-08:00

Asian flavours are one of the major seasonings in Australian cuisine. This classic combination works well with tuna, but you could use on salmon or white fish

Ingredients:
50ml soy sauce
4 tbsp soft brown sugar
1 garlic clove
½ tsp sesame oil
4 tuna steaks
4 bunches of bok choi (pak choi), halved
2 large limes , halved
oil
2 spring onions , thinly sliced diagonally
1 tbsp sesame seeds , toasted

1. Put the soy sauce and brown sugar in a small saucepan over a medium heat and stir until the sugar dissolves. Add the garlic and sesame oil, remove from the heat and cool. Cover the tuna steaks with the marinade and leave for 1 hour.
2. Barbecue the tuna steaks for 1 minute each side for rare, 2 for medium, basting constantly with the marinade, until charred and sticky on the outside.
3. Barbeque the bok choy halves cut-side down for 2 minutes. Put in a bowl and squeeze over lime juice and a little oil and scatter with spring onions and sesame seeds. Serve with the tuna.

Amazing Chocolate Cake Cream

2009-12-16T00:22:00.000-08:00

Ingredients:

CAKE -

* 1 pkg Devils Food Chocolate Cake Mix
* 1 pkg instant Chocolate Pudding
* 4 eggs lightly beaten
* 1 8oz Sour Cream
* 1/2 cup H2O
* 1/2 cup oil
* 1 8 oz pkg semi sweet chocolate chips tossed in flour

FROSTING -

* 1 lb confectioner sugar
* 1/4 lb butter, softened
* 2 tsp vanilla
* 8 oz cream cheese

Chicken Nugget Recipe Food

2009-12-16T00:10:00.000-08:00

Recipe for deep fried chicken nuggets and sweet and sour sauce and mustard sauce.

Ingredients:

1 pound boneless chicken tenders
vegetable oil for deep frying
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons vinegar
1/4 teaspoon baking soda
1/3 cup water

Preparation:

Cut chicken into nugget-size pieces, about 1x1/2-inch. Put oil in deep fryer or put about 2 to 3 inches in a Dutch oven; heat to 360°. Mix flour with salt in a small bowl. Mix vinegar with baking soda. Add vinegar mixture and water to the flour mixture; beat until smooth. Dip chicken pieces into batter; allow excess batter to drip off into the bowl. Fry chicken nuggets, 4 to 6 at a time, until golden brown, or about 4 minutes for each batch.

Drink Coca Cola

2009-12-15T23:52:00.000-08:00

Coca-Cola: Coca-Cola is the most popular and biggest-selling soft drink in history, as well as the best-known product in the world.

Created in Atlanta, Georgia, by Dr. John S. Pemberton, Coca-Cola was first offered as a fountain beverage by mixing Coca-Cola syrup with carbonated water. Coca-Cola was introduced in 1886, patented in 1887, registered as a trademark in 1893 and by 1895 it was being sold in every state and territory in the United States. In 1899, The Coca-Cola Company began franchised bottling operations in the United States.

India Recipes : Lemon Tea Recipe

2009-12-15T23:44:00.000-08:00

Lemon tea is perfect for the chilly nights and of course, not so bad if you have come down with a cold. The secret of the flavor is in how the tea is made - you will notice there is no need to add lemon when serving.

Ingredients:
• 2 Cups water
• 1 tsp Tea powder
• 1/2 Cup lemon juice
• Sugar to taste

How to make Lemon Tea:

• Put water on heat
• Add tea powder and lemon juice.
• Boil it.
• Add sugar to taste.
• Lemon tea is ready.

Cookies Black and White Food

2009-12-15T23:35:00.000-08:00

Black and white Cookies Recipe
This easy recipe for Czech black-and-white cookies or linecke testo dvoubarevne (lih-NETS-keh TAYS-toh dvaw-oo-bah-RREV-nay) can be made into zavitky (pinwheel), sachovnice (checkerboard), kolecka s obrouckou (wheel), rezy ze cytr pruhu (square), and salam (salami) shapes.

Pierogi Making a Tradition for Christmas

2009-12-15T23:21:00.000-08:00

Pierogi for Christmas
In Poland and other Eastern European countries that enjoy filled dumplings, many people don't think twice about whipping up a batch of pierogi, koldunai (Lithuania), piroshki (Russia), vareniki (Ukrainia), or Jewish kreplach. But, in America, pierogi making is usually relegated to holidays like Christmas or Easter because people see it as too labor intensive.

It used to be that extended families, 20 or 30 adults, got together before the holidays to make pierogi in their basement kitchens. Every self-respecting Polish-American I know had one, or had access to one. A basement kitchen, that is. Today, it's iffy if one has a basement at all, what with homes being built on slabs, condo and apartment living and all.

But I digress. At these pierogi parties, each family would bring a different pierogi filling, and the dough would be made up at the host's house by the matriarchs of the clan. Then it was a process of rolling, cutting, filling and freezing or boiling on the spot.

Out came every pierogi-making gadget imaginable, as cousins tried to sell each other on their latest acquisitions. Some would roll out individual rounds of dough as for Russian pelmeni, while the diluted Polish strains opted for pasta rollers. In the end, however, the trusty rolling pin, some close to 100 years old, held sway.

Polka music or Christmas koledy (carols) played in the backgbround, kielbasa and sauerkraut provided sustenance, and a little piwo (beer) slaked the thirst.

Teriyaki and Mirin (Japanese Sweet Cooking Wine)

2009-12-15T23:09:00.000-08:00

The key ingredient in teriyaki sauce is mirin. Mirin adds luster to ingredients when it's cooked and adds nice aroma. Since it is effective in masking the smell of fish, using mirin for teriyaki seafood dishes is a good idea. The sweetness of mirin is different from that of sugar. It's a perfect seasoning to add a mild sweetness to Japanese cooking.

The use of mirin is said to have begun over 400 years ago. Although it was used for drinking in the beginning, it has been used for only cooking since it was made to be thicker and sweeter. Steamed mochigome rice, komekoji (rice yeast), and shochu (Japanese liquor) are mixed and fermented to make mirin.

Mirin is clear and light gold in color and is usually sold in a bottle. There are two types of mirin: hon mirin and shin mirin. The difference is the amount of alcohol. Hon mirin contains nearly 14% alcohol. Hon mirin was available only at alcohol retailers until December 1997, but now it's sold at supermarkets too. Shin mirin has less than 1% alcohol but has the same flavor as hon mirin, so it's commonly used for cooking.

Making Teriyaki Sauce

You can buy teriyaki sauce in a bottle at the grocery store, but authentic teriyaki sauce is very easy to make. To make sukiyaki sauce, you need soy sauce, mirin, and sugar. (If you don't have mirin, you can substitute it with sake and sugar.) Teriyaki sauce can be used for glazing and marinating meats and vegetables.

Teriyaki Sauce No 1

Using the Japanese sake and mirin wines (available in most Asian markets), this teriyaki sauce recipe is simple and sweet. Use as a sauce or marinade for chicken, fish or other meat.

Ingredients

1/4 cup dark soy sauce
1/4 cup sake wine
2 tablespoons mirin wine
1 tablespoon white sugar

Takoyaki Japanese Recipe

2009-12-15T23:04:00.000-08:00

Takoyaki Japanese Food
Tako means octopus in Japanese, and takoyaki are known as octopus balls. Takoyaki venders are very popular in Japan. To make takoyaki, a grill pan for takoyaki is used. The pan has many small cups to pour the batter.

Ingredients:

1 2/3 cup flour
2 1/2 cup dashi soup
2 eggs
1/2 lb. boiled octopus, cut into bite-size pieces
1/4 cup chopped green onion
1/4 cup dried sakura ebi (red shrimp)
1/4 cup chopped pickled red ginger
*For toppings:
katsuobushi (dried bonito flakes)
aonori (green seaweed powder)
Worcestershire sauce or takoyaki sauce
mayonnaise

Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full. Put octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
*makes 4 servings

Yellow Rice Food

2009-10-16T03:26:00.000-07:00

Yellow, one of the four sacred colours,
makes this festive rice dish strikingly different
from the normal everyday steamed rice.

The rice is cooked in lightly seasoned coconut milk
and chicken stock for extra flavour,
while the touch of oil in the coconut milk
gives it a glistening appearance
and keeps each grain separate.

Ingredients:

1 1/2 cups long-grain rice, washed and drained
2 1/2 cups coconut milk
3/4 cup chicken stock
1 salamleaf
1 pandanleaf
1 stalk lemon grass, bruised
2 tablespoon turmeric water
2 cm (3/4 in) laos, cut in 4 lengthwise slices
1 tablespoon salt

THE SAUSAGE SOUP WITH VEGETABLES

2009-10-11T22:20:00.001-07:00

THE SAUSAGE SOUP WITH VEGETABLES

material/Ingredients: - 1 Package of the sausage with only half of it or all depended the requirement for the round piece round in accordance with appetite (1 Packet of frankfurter sausages, just use half or depend ounce your needs) cut to your taste. - 1 piece Onion of dice (1 Onion diced cut) - 2 potatoes were peeled then was sliced big dice (2 potatoes, peeled and big dice cut) - 4 carrots peeled the thick piece thick (4 carrots peeled and thick slice) - 1 Tin of sweet corn (1 tin sweetcorn) - 3 onion fangs puti the thin slice or ground (3 cloves of garlic thinly slice, dice etc) - the bloc's 2 Broth (2 block of OXO stocks) - 4 Litre water (4 litre of water) - Salt and adequate pepper (salt and pepper to your taste) - adequate vegetables Oil

The instruction/how to cook: - Fried the onion and the same together garlic until fragrant then put the sausage discount and carrots, cooked for 2 minutes while being stirred stirred. - put the potato and sweet corn, spread the bloc's broth and put boiled water until boiled. - added salt and pepper in accordance with previous appetite let until the potato and carrots already rather lembut. served with steamed rice as well as prawn crackers. Notes: please tried with other vegetables yg appropriate selera. when the potato became the main choice requested attention that the potato could make broth become thick because that should not let cooked the potato for soup too long.

The Kangkung Belacan Indonesian

2009-10-11T22:16:00.000-07:00

The Kangkung Belacan

ingredients that I can only get in Chinatown, that also applies to some vegetables. Just a few days ago, I did my normal food shopping at a local supermarket, I spotted something that looks really familiar. I wasn’t sure. So, I picked up the packet and read and label. It says ‘Ong Choi’. Ok, sounds a bit like ‘Eng Chai’ (in Hokkien dialect). I had a thorough look, from different angles I could. I was finally certain to put that packet in my basket. I mumbled “Should be Kangkung or Eng Chai.”

I notice more and more Oriental vegetables are sold at the local supermarkets. I then found out that there is one farm in the UK that grows only Oriental vegetables, such as Pak Choi, Kai Choi, Choi Sum, Kai Lan, Tong Ho, and Ong Choi. It’s a good news for me as it would make it easier to get Oriental vegetables!

Water spinach is also commonly known as swamp cabbage, water convolvulus, water morning-glory, kangkung (in Malay & Indonesian), eng chai (Hokkien), kongxincai 空心菜, and ong choi (Cantonese). It is very popular and widely used in South East Asia cooking and grows naturally in waterways.

Ong choi/kangkung/water spinach is the kind of vegetables that I have long missed! ‘Belacan kangkung’ is usually a common dish that is served either for lunch or dinner at home. There are many ways to cook ong choi/kangkung/water spianch. I think the most popular way is to stir-fry with shrimp paste and chilies. I just love a bit of spice in this dish to go with plain boiled rice.

Belacan is made from fermented ground shrimps. It has pungent flavour and it’s one of the MUST HAVE ingredients in the Malaysian kitchen. You can omit belacan if you feel that the smell if too strong for you or cut down the quantity.

To make belacan kangkung, it doesn’t require a lot of effort at all. As I love prawns, I have added some fresh tiger prawns instead of dried shrimps.I can eat just this and rice and usually end up really happy!

The Residents celebrate day of doughnut

2009-10-11T22:13:00.000-07:00

The Residents celebrate day of doughnut

To mark Faschnacht Day, or Shrove Tuesday, members of the Lewistown family gather to make more than 50 dozen doughnuts to give away to family and friends, said Cheryl Hoffman.

Hoffman said she began to make the faschnachts as a newlywed using a recipe and doughnut cutters from her grandmother. Thirty years later, Hoffman's tradition has grown to include her daughter Jenna Moyer and her husband, Matt.

Jenna Moyer said she remembers making the faschnachts every year since she was a child.

"She came out of the womb shaking doughnuts," her mother joked. "And she continued all through high school."

In middle school, Moyer said her friend Ashley Britt also got involved in the process.

During college, the two friends "took a hiatus" from faschnacht making, but returned to the family tradition after graduation.

The family considers the celebration of Faschnacht Day as much in the making of faschnachts as in the holiday itself.

"It's a process," Hoffman said.

On the Sunday before Faschnacht Day, Hoffman begins making the doughnut dough from an old family recipe, she said.

"I know the secret ingredient," Moyer said. "But (we joke that) I can't have the recipe until mom is dead."

"We do a lot of laughing on doughnut day," her mother added.

Hoffman said the recipe is for "real faschnachts," which are cake rather than raised doughnuts.

Even Jenna's husband Matt is involved. The couple, who live in Lancaster, took off work to make the doughnuts, Jenna said.

Every family member has a role to play in the assembly line: Rollers smooth out and cut the dough into that typical "O" shape, the fryer cooks them in the hot oil while monitoring the temperature, and the shakers wait for them to cool then toss them in cinnamon sugar or powdered sugar.

After they are packaged in brown paper bags, the family takes Monday evening to drive around handing out the bags to neighbors and friends, Hoffman said.

"People expect them. It's such a tradition," Moyer said.

Hoffman added, "People from my husband's work call us weeks before about doughnuts."

However, the family does not sell their popular treats.

"We just drive around and give them to neighbors and friends," Hoffman said.

Moyer added, "It's a reason to visit and time to catch up."

The only downside to the family tradition is "the house will smell like grease for the next two weeks," Hoffman said, laughing.

Faschnacht Day is a German tradition that marks the day before Lent by using up fats and sugars, which were typically forbidden during the pre-Easter season.

Noodles Pangsit Indonesian

2009-10-11T22:10:00.000-07:00

Noodles pangsit

Types of Indonesian Chinese cuisine

New style of Chinese food with chefs from China, Hongkong or Taiwan.

The Chinese food from traditional dishes, such as the Teochew, Hokkian, Hakka dishes.

Chinese-Indonesian food with recipes borrowed from Dutch and other European cuisine as well as local cuisine.

The halal Chinese food by adapting the local taste, for example by substituting pork for chicken or beef and no alcohol added in food.

Here are several names of the type Indonesian Chinese food:

Bakmi, it's a call for noodle which is adapted to different styles and regions. Almost every city in Indonesia has its own style noodle or mie, eg. Bakmi Bandung, Bakmi Medan, Bakmi Makassar, Bakmi Bangka, etc. 'Bak-Mi' comes from the Hokkien pronunciation for 'Meat-Noodle'.

Nasi goreng, Mie goreng. Fried rice or noodle with spices and chili, add in kecap manis (Indonesian sweet soy sauce) to get more flavor and darken.

Cap Cai, a Hokkian word literally means a mixture of various types of vegetables. Usually served as stir fried mixed vegetables with chicken or shrimp when ordered as ala carte.

Tahu Goreng, fried Tofu with peanut sauce and chili. 'Tau-Hu' also comes from the Chinese word for 'Bean-Curd'.

Pau, which is the Chinese word for 'bun'; sometimes written as Bak-Pau, literally meaning 'Meat-Bun', which is a bun with meat fillings. (Bak is the Hokkien pronunciation for 'meat'.)

Bakwan, came from Bak-Wan, is the Hokkien pronunciation for 'Meat-Ball', usually made from beef. In Indonesia, bakwan is usually a name for a meatballs soup with fried/steamed wonton, noodle, rice noodle, filled fried/steamed tofu etc. It's famous as Malang style bakso.

Bakso, came from Bak-So, is the Hokkien pronunciation for 'Shredded-Meat'. However , in Indonesia, it can be meant a meatballs soup with noodle and vegetables

Sapo, came from Sa-Po, which is the Chinese word for 'Clay-Pot'.

In this recipe, I didn't use real chicken as the regular bakmi ayam jamur supposed to be. I used stimulated chicken for vegetarian. Substituted a homemade chicken oil that I used to make for bakmi ayam for a homemade garlic oil. Used vegetarian noodle (I used mi chay) instead of fresh noodles. As I was lazy to make my own wonton and vegetable broth, I bought a pack of shrimp and fish wonton, and also used the vegetable broth that you can buy at Asian grocers, it does taste just like regular chicken broth for wonton soup. Make sure to buy the broth without MSG.

Ingredients:

1 pack of fresh noodles(substituted for mi chay, the dried vegetarian noodles)

2 tbsp reduced soy sauce

3 tbsp homemade garlic oil (chicken oil's substitution)

Homemade Garlic Oil:

5 cloves garlic, crushed

1 cm ginger, widely sliced

2 green onions, cut a half

100 ml vegetable oil

2 tbsp sesame oil

Stir Fry Chicken and Mushroom:

340 g stimulated chicken (veggie chicken ground)

150 g sliced mushroom

3 cloves garlic

3 cm ginger, bruised

1 tbsp kecap manis (Indonesian sweet soy sauce)

1 tbsp reduced soy sauce

75 ml vegetable broth ready to use

salt, sugar and ground white peper as desired

The Tung Lok Restaurant

2009-10-11T22:07:00.000-07:00

The Tung Lok Restaurant

The reason why we went out under the cold rain was that the 29 March was the Earth Day, and to demonstrate our concern for the earth we were supposed to turn off the light from 8 to 9 o'clock in the evening. Telling you the truth, I have never heard about it, but D heard it somewhere (should be some Greek website), and he insisted that we had to participate in it. He usually does not even want to separate the garbage, so why on earth he wanted to do it? And to dine out is not exactly a good way to save the earth.

Enough for mourning. and let's go ahead, shall we? In the photo above are two spring rolls (£ 2); not bad but not particularly good either. They were better than the disappointing mini spring roles of Arcadian Palace, but they were still pretty boring with some shredded and stir-fried vegetable inside. If they added some oyster sauce, for example, they would have been nicer.

This is D's Salt and Pepper Squid, served with rice (£ 5.80).

The squids were dusted with flour and deep-fried. Then stir-fried with diced onion and green pepper, seasoned with pepper, salt, and chili.

The taste of chili was stronger than pepper, and it was pleasantly chilly. Although the squid was deep-fried, the batter was so thin that it wasn't oily. Pretty tasty.

The Malaysian Bouncy Fish Balls

2009-10-11T22:02:00.000-07:00

The Malaysian Bouncy Fish Balls

Bouncy meatballs! My good aunt, Kheng Cher, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy.

Very few people really make this at home anymore since you can buy ready-made fish paste quite easily. But there’s nothing better than making your own fish paste, and tasting the sweetness of unadulterated fish balls.

Chef’s tip: A lot of TLC is needed to make the fish ball. First, it is preferred to chop the meat with a cleaver by hand than pulsing it in a food processor so that you can slowly get to the right consistency of paste. Also, make sure to slap the fish paste to a round, shiny, blob! This is the step that determines how bouncy the ball will be.

Ingredients:

Dipping sauce:

3 Tablespoons Asian sweet chili sauce

1 Tablespoon tomato ketchup

1 clove garlic, minced

1 teaspoon ginger, grated

2 Tablespoons lime juice

1 tablespoon sugar

¼ teaspoon kosher salt

Meatballs:

1 ½ lb whole Spanish mackerel (yellowtail, haddock, pike, bluefish) yielding 1 lb flesh

1 teaspoon kosher salt

½ teaspoon ground white pepper

1 teaspoon cornstarch

1 cup water

1 Tablespoon kosher salt

1 egg

3 cups canola oil

Preparing the dipping sauce:

1. Mix all dipping sauce ingredients together (chile, ketchup, garlic, ginger, lime juice, sugar and salt). Set aside.

Preparing the meatballs

2. Using the whole fish, starting from the tail end and working towards the head, slice off the top half of the fish flesh. Repeat with the other side of the fish. Using a spoon, scrape off any remaining fish meat from the bones. Place the fish fillet, skin side down over an inverted bowl and remove any bones with a tweezer. Place the fish fillet, still skin side down, on a cutting board and using a spoon, scrape out the fish flesh.

3. Place the fish on a cutting board and sprinkle on 1 teaspoon salt, pepper and cornstarch. Using the blunt side of the cleaver, chop the meat, while smashing/dragging the meat against the cutting board till it becomes a paste a shade lighter. (Or place the fish meat in a food processor and pulse about a dozen times till it becomes a paste a shade lighter)

4. In a small bowl, mix together the water and salt. Set aside.

5. Transfer the meat into the bowl drop in the egg and stir in one directions to incorporate the egg.

6. Wet your hands with the salt water and grab the fish mixture and slap the meat against the side of the bowl. Repeat until the fish comes together and forms a shiny and firm ball. Wet your hands continuously with the salt water as you work.

7. Using your hands, form small golf ball 1 inch size fish balls, coating it with the salt water as you work. Place the fish balls on a baking sheet.

Frying the fish ball

8. In wok, heat about 2 inches of oil. When it reaches 360°F, quickly pat dry each fish ball and drop it into the hot oil. Fry until it becomes a golden brown and the fish ball floats on top of the oil.

9. The fish ball will puff up during the frying but will cool and collapse when cooled. Serve hot with the dipping sauce.

The Fish Fried Rice

2009-10-11T21:58:00.000-07:00

Recipe

Ingredients:

2 cups of long grained rice
½ kg of fish, cut into small pieces (white fish is best)
2 large onions, chopped
2 tbsp of desiccated coconut
1 tbsp of ground coriander
1 ½ tsp of turmeric powder
A 1-inch-long piece of ginger
2 tsp of ground cumin seeds
½ tsp of fenugreek seeds
½ cup oil
1 bay leaf
Juice of ½ a lime
Salt to taste

Method:

Wash the rice and soak it in cold water for at least one hour. Wash and cut the fish into two-inch-long pieces. Mix the coriander, cumin, turmeric, fenugreek and ginger together.

Heat two tablespoons of oil in a large frying pan and fry the mixture for about a minute. Place the fish in the pan and stir carefully, making sure that the pieces do not break. Cover the pan and allow the fish to cook in its own steam for five minutes. Then remove the fish pieces and keep them warm. Now fry the chopped onion with the bay leaf in the remaining oil till they turn brown. Drain the rice and add it to the fried onion.

Mix the coconut and lemon juice in the rice and fry it lightly for a couple of minutes. Pour a cup of water into the pan in which the fish was fried.

Heat it. When it starts to boil, pour this water into the rice mixture. Add some more warm water - just enough for the rice to simmer and cook. When it’s done, arrange the rice on a serving plate with the fish pieces on top.

The Prawns Rava Fry (semolina batter-fried prawns)

2009-10-11T21:56:00.001-07:00

The Prawns Rava Fry (semolina batter-fried prawns)

Ingredients:

20 king prawns
1 tbsp ginger minced
1 tbsp garlic minced
3 green chillies chopped fine
1/2 tsp freshly ground pepper
1 tbsp lime juice
1 cup flour
2 eggs
250 gms breadcrumbs
250 gms rava (semolina)
Vegetable/canola/sunflower cooking oil for deep frying
Lime wedges for garnish

Preparation:

Clean the prawns, devein and wash. Keep the tail on. Pat dry.
Mix the ginger garlic, green chillies, lemon juice, salt and pepper together and marinate the prawns in this mix for 3-4 hours.
Mix the flour and egg together in a bowl and blend to remove any lumps.
Mix the bradcrumbs and rava (semolina together in a flat plate.
Dip the prawns in the batter, then roll in breadcrumb-semolina mix to coat nicely and deep fry till golden.
Garnish with a squeeze of lemon and serve with Mint-Coriander Chutney.

The Stir-fried Chilli Prawns with Tagliatelle

2009-10-11T21:51:00.000-07:00

The Stir-fried Chilli Prawns with Tagliatelle

ingredients:

100g (4oz) JUVELA Gluten-Free Tagliatelle

1tsp olive oil

1 small red onion, thickly sliced

1 red chilli, finely chopped

1 garlic clove, peeled and crushed

150g (6oz) cooked and peeled prawns

100g (4oz) mange tout

150g (6oz) beansprouts

4 tbsp sweet chilli sauce*

1 tbsp soy sauce*

1cm (½inch) piece root ginger, finely chopped

Method:

Cook the Tagliatelle as per instructions on pack. Drain and rinse thoroughly with boiling water.

Heat the oil in a large pan and fry the onion, garlic and chilli until browned. Add the prawns and cook for 5-10 minutes until browned. Stir in the remaining ingredients and freshly cooked Tagliatelle and heat through.

Opor the Chicken

2009-10-11T21:47:00.000-07:00

Opor the chicken

chicken, mackerel and coconut milk - but confusion reigns over which dishes I had decided to create! A cheap book picked up from Amazon (Singaporean, Malaysian & Indonesian Cuisineby Christina Sjahir Hwang) provided more than enough inspiration and nicely covered the theme of this months Waiter - Vaguely Indonesian. But of course I neglected to note which dishes I would try.

Several recipes fitted the mass of ingredients - I picked on one and even went as far as defrosting the fish, only to find that I was bereft of fish stock. That one, Penang Noodle Soup, will have to wait until tomorrow. First up will be Braised Chicken in White Gravy (Opor Ayam) and damn tasty it was too.

Braised Chicken in White Gravy Opr Ayam

from Singaporean, Malaysian & Indonesian Cuisineby Christina Sjahir Hwang. Serves 2

600g chicken joints

4 tsp Fragrant Paste (I used Thai red paste)

1 tsp coriander powder

1 crushed lemon grass

3 each bay leave, galangal slices

1 cup stock (I used chicken)

1/2 cup coconut milk

1/2 tsp salt

1 tsp sugar

1 tbsp crispy shallots

Crispy Shallots are thingy sliced shallots, deep fried until brown and crispy. Galangal is a varietyof ginger, I found some in Whole Foods. Brown chicken in oil. Add paste, coriander powder, lemon grass, bay leaves, galangal and stock. Reduce hea to low, cover and simmer for 20 minutes. Add coconut milk, salt and sugar and turn heat up. Cook until sauce thickens. Serve with crispy shallots (and shredded red chile) and rice.

The Milk Chocolate Hazelnut Roll

2009-10-11T21:37:00.000-07:00

The Milk Chocolate Hazelnut Roll

Position a rack in the middle of the oven and preheat the oven to 325 degrees F.

Lightly butter a 9-by-13 inch or quarter-sheet pan and line with parchment paper. Lightly butter the parchment paper.

Using a mixer fitted with the whisk attachment, combine the egg yolks and half of the sugar. Start whipping on medium-high speed. Once combined, scrape the sides of the bowl and increase the speed to high, whipping until the mixture becomes thick, pale yellow in color, and the sugar has dissolved, 5 to 6 minutes.

In a small bowl, toss together the hazelnuts and baking powder.

Using a rubber spatula, fold the nuts into the yolk mixture in 3 parts. The mixture will become thick.

Clean the whisk, and in a clean mixing bowl begin whipping the egg whites on medium-high speed, increasing the speed and allowing them to become quite frothy. Slowly add the remaining sugar and continue whipping until the peaks are stiff but not dry.

Lighten the yolk mixture by quickly folding in one quarter of the whites. Then gently fold in the remaining whites in 3 parts, trying not to overmix and lose the volume. Evenly spread the batter into the prepared pan.

Bake for 25 to 30 minutes, until golden brown and the top is puffy and feels dry to the touch. A tester inserted in the center will come out dry. Let cool at room temperature in the pan for about 30 minutes. The cake falls and pulls away from the sides as it cools. Leave in the pan for assembly.

To Finish the Roll

Have ready the Milk Chocolate Hazelnut Filling at room temperature.

Run a sharp paring knife along the edges of the pan to loosen. Using the knife, trim excess on all 4 edges to make the cake level. Leave the sponge layer in the pan.

Spread half the Milk Chocolate Hazelnut Filling evenly over the cake layer, leaving 1 inch of the cake bare along the outside edge of both lengths. Using the parchment to lift, start rolling the cake lengthwise, tucking the cake and peeling back the parchment as you go. When the roll is complete and unwrapped, transfer to a serving platter.

With the remaining filling frost the exposed sides and ends of the roll, swirling with an offset spatula. The finished roll should be approximately 3 inches in diameter and 12 inches in length. Chill to set.

Green Ravioli Food

2009-10-11T21:32:00.000-07:00

16 won ton wrappers
1 teaspoon cornstarch
Cooking spray
1/3 cup fat-free, less-sodium chicken broth

Sauce:
1/2 cup minced fresh cilantro
2 tablespoons balsamic vinegar
2 (14.5-ounce) cans diced tomatoes, drained
1 (15-ounce) can black beans, rinsed and drained
Preparation
To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep from drying), spoon about 1 tablespoon green chile mixture into the center of each wrapper. Brush edges of wrapper with water, and bring 2 opposite corners together. Press the edges together firmly with fingers, forming a triangle. Place the ravioli on a large baking sheet sprinkled with cornstarch. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ravioli, and cook for 2 minutes on each side or until lightly browned. Add broth; cook, covered, 1 minute. Remove ravioli with a slotted spoon. Keep warm.

To prepare the sauce, combine cilantro, vinegar, tomatoes, and black beans in a large saucepan over medium-high heat. Cook 5 minutes or until thoroughly heated. Spoon sauce over ravioli.

Veal Roll Delicious

2009-10-11T21:25:00.000-07:00

Veal Roll Delicious

Veal (or calf) is a tender, dietary meat with little connective tissue. Calf meat is a rich source of high quality protein. That’s why it is essential food for kids who need more protein to grow. Eggs also contain protein and other substances that are vital to our health, and, especially, to woman’s health. Women who eat, at least, one egg every other day may lower breast cancer risk. Add this veal roll stuffed with eggs and greens to your everyday diet or make it for holiday. Veal rolls are so rich, yummy and mouth-watering. And they look good on your table.

Ingredients for Veal Roll

1-1.3 lb (500-600 g) veal

100 g lard

4 eggs

1 onion

4 garlic cloves

Parsley, cilantro, fennel to taste

50 g white bread

3 tablespoons milk

2 tablespoons flour

20 g capers

Oregano, meat spices, salt to taste

Recipe of Veal Roll

Wash veal and cut into medium pieces.

Peel and chop onion and garlic.

Soak white bread in milk.

Make hard-boiled eggs.

Grind meat, lard, garlic and onion.

Add soaked bread, two raw eggs, oregano, spices and salt to ground meat.

Mix well, add flour and mix well again.

Peel hard-boiled eggs and cut in halves.

Chop greens finely.

Spread ground meat on foil.

Place line of chopped greens across the width of meat form and put capers over the greens.

Then put four halves of eggs one after another.

Add extra salt if needed; though remember that capers are salty.

Then roll up in sausage fashion.

Arrange roll on a baking sheet and unwrap the foil.

Bake in a preheated oven at the medium temperature for 30 minutes.

Bake until golden brown.

Let cool to make cutting easier.

Herbed Chicken Pate delicious

2009-10-11T21:21:00.000-07:00

Herbed Chicken Pate

2 lb Skinned/boned breast chicken

2/3 c White part only leek

1/4 c Shallots

3/4 c Unsalted butter

3 Eggs whites only

1 1/2 ts Salt

1/4 ts Freshly ground pepper

1/8 ts Freshly grated nutmeg

2 1/4 c Well-chilled whipping cream

1/2 c Chicken broth

2 c Tight-packed leaves spinach

2 c Tight-packed leaves basil

3/4 c Well-chilled whipping cream

(See also: Tomato & Garlic Sauce. )

Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour. Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool. Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled. Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures.

Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture. Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving.

Fu Yung Hai Food

2009-10-11T21:12:00.000-07:00

Material:

100 grams of crab meat

2 eggs

1 tablespoon tapioca flour

Bh 1 carrot, cut matches

1 teaspoon salt

½ tsp pepper

Water slightly

Oil for mengoreng

Sauce Ingredients:

Bh 1 thinly sliced onion

2 cloves garlic, chopped roughly in

5 tbsp tomato sauce

Starch 1 tablespoon water mixed

1 tablespoon green peas

2 tablespoons sugar

¼ teaspoon salt

How to make:

1. Mix ingredients fu yung hai together, then fry over anti-stick skillet.

2. Once cooked put on a serving plate.

3. Sauce: Saute garlic and onion until fragrant, pea input, add tomato sauce, sugar, salt, stir briefly, then input kanji mixed water. Cook until thickened. Flush to top fu yung hai. Serve.

Baked Fresh Prawn JiangNan Style

2009-10-11T20:55:00.000-07:00

According to an interview with Samuel Yik who is the owner of Dian Xiao Er, the duck is roasted in a special oven from Germany which helps to keep the meat plump and juicy even though the skin gets dried and crisped. The herbal flavor reminded me of a really good roast duck we’ve had in Johor Bahru. I didn’t think I’d be able to get the same thing in Singapore city. :)

Since they served us so speedily, I wondered if they would hint we should leave quickly after finishing the meal so that they could use the table for another group of hungry patrons. Thankfully, they didn’t make this faux pas.

The Xiao Ers who served us were very pleasant. Their smiles were warm, they looked really fresh and energetic. As a result, the whole family stayed on for quite some time to catch up with each other.

One other thing that surprised me was how well Dian Xiao Er had planned the set menu. When we finished the dessert which was a platter of sliced fresh fruits, we discovered we had neither had too much nor too little. It was just enough to feel satisfied, comfortable and contented.

Dian Xiao Er is located at #02-137/8 VivoCity, Singapore. Tel: (65) 6376 9786 Email: enquiry@dianxiaoer.net

Opening hours are Mon – Fri, 11:30am – 2:30pm, 5:30pm – 9:30pm / Weekend and Public Holiday, 11:30am – 3:00pm, 5:30pm – 9:30pm, (last order 9.30 pm)

Lemon Chicken – Frango com Limão

2009-10-11T20:42:00.000-07:00

Growing up, I was fortunate to have a mom who loved trying different dishes; my father would often look at his plate in amazement and ask, “O…que é isto?” (Um…what is this?). But being a good sport and a closet foodaholic he devoured everything…Italian, Mexican, Asian, French…mom crossed the globe a few times over in her kitchen. Then there were the “favorites” - like “Frango com Limão”, an old Portuguese recipe that filled the house with a wonderful smell and never disappointed.

I had forgotten about Frango com Limão until, I recently stumbled on an award winning Vinho Verde. Maybe because the days are starting to cool and the thought of comfort food is closing in again, or maybe it’s because I’m trying to hold on to my Verdes as long as possible. Either way the wines description of “citrus and tropical flavours” sparked an immediate thought of Frango com Limão and what the two would taste like together. The result was wonderful, and from Moses’ reaction, Lemon chicken is a favorite all over again.

This is a very flavorful recipe that makes you feel like your cheating, but the results are so good… you get over it quickly with a great glass of Vinho Verde. Its fast, easy, looks impressive and tastes great every time.

Cucina Indonesiana: Satay di pollo con salsa di arachidi

2009-10-10T04:34:00.001-07:00

Exotic kitchen and speziati plates, have of the enough distant sapori regarding those of the Italian kitchen. But, who loves the kitchen truly, trains the palate she educates and it to know the sapori of all you sew some to them of the world. In order to make a little of training, today we travel, ahimè only virtually, in Indonesia and go to the discovery of the Satay of pollo with sauce of peanuts. In the Indonesiana kitchen, the Satay is of the spiedini that they can be made with meat of pollo or of lamb, most times cooked in way much simple one, but insaporiti from condimenti of miscellaneous kind. The prescription of the Satay of pollo with sauce of peanuts, is a prescription much fast one it will allow and you to carry intavola of the funny ones spiedini, to stimulate like finger food, from the only sapore.

Fried Fish Balado Food Indonesia

2009-10-10T04:24:00.000-07:00

Bought the 2 mackerel this weekend. One is reserved for making mpek mpek and the other one don' t know for what. The filleted both of the fish I know it' s easier for to bule to eat;) Decided to make balado because it' s easy peasy since was also making mpek mpek which the never made before I know had to make to fast dish for dinner.

- 1 fish marinade for juice loads minutes with lemon/lime and salt.Then fried

- 4 shallots

- 3 garlic

- 3 red chili

- 1 big ones tomato

- 2 bird' s eye chili (more if you like, this is for to bule I know not too hot;) )

- 1/2 tsp sugar

- 1/2 tsp salt - Crush all the sambal ingredients with pestle and mortar or food proccessor for lazy people like me. : P - Fry in little bit oil until done. - Spread over fish

Nasi Goreng - una tipica ricetta indonesiana a base di riso verdure e pollo

2009-10-10T04:00:00.001-07:00

Friday has happened for the hands a prescription booklet to me orients them that I had bought some time ago and after a fast reading I have thought to try to me in this indonesiano typical plate: the noses goreng. I had tasted beyond five years ago in ristornate of London, during one of my usual transfers in this cosmopolita city, and I had promised myself to try it to prepare for house seen also its light piccante taste which had detail to the sambal oelek, a detail piccante condimento made up of several chili peppers typical of all the air orients them where Indonesia is found. I have thus prepared all, I have omitted to put also the gamberi that in sure prescriptions are present, and for being able to better eat with the batons this insalata of rice jumped with verdure and pollo I have preferred to cut to all the verdure and the pollo to pezzettini many little ones. The result has been optimal and also Between, than of usual it does not love the piccante, it has appreciate this preparation as the piccante of the sambal oelek has turned out much detail. for the rice enough to bubble it normally and to leave to cool it, in way with it does not become gluey while it is jumped in the wok. Here therefore the prescription of this typical indonesiano plate. Ingredients (x 4 persons) 2 eggs 3 seed oil spoons of peanuts 1 large cut carrot to cubetti little ones (brunoise) 1 segment of crushed garlic 1 teaspoon of sambal oelek 1 spoon of sauce of soia dark 4 cups of bubbled rice 4 cipollotti mannered in diagonal, used also good part of the green A red capsicum cut cubetti (obviously after to have eliminated seeds 2oo g of chest of pollo cut cubetti (brunoise) You blink eggs with a fork, heated 1 seed oil spoon of peanuts in a frying pan, pour eggs to us and cocetele until they will be rapprese, you extract therefore the omelette from the frying pan and when it is raffredata it cuts it to you to cubetti (brunoise). Heated the rest of the oil in the wok and rosolate the pollo to cubetti, the carrot and the garlic to us, stirring continuously until all it will be gilded. Added therefore the sambal oelek, the sauce of soia, the rice, the cipollotti, the capsicum and heated well rimescolando continuously until the rice a little will not be toasted. To add therefore pollo and carrots previously cooked, to still jump in the wok for some moment and served to the center of the plate.

Siomay Food Indonesia

2009-10-10T03:51:00.000-07:00

font-family:arial, helvetica, clean, sans-serif;font-size:17px;">We have not foreign cuisine with this one, which siomay made from the material spanish mackerel meat with that, you want to know how the prescription, please read the article below:

Materials:

500 gr meat mackerel fillet mashed

100 gr Powder sago

1 tsp ginger Water 1/2 tsp pepper powder

1/2 tsp sugar fine

1 tsp sesame oil if you like

Eat Tea Spoon 1 Ebi disangan and soaked (I know easy software)

Adequate salt

Method:

Toss all ingredients, stir well to the average, balutkan in the know and the rest Of the boiled eggs in it.

Steam siomay in kukusan until cooked, add the cabbage like if that was, and seems.

Peanut Sambal:

250 gr Peanut fried

3 cloves garlic in the frying

4 Chili red fruit in the un-fried in bijinya

1 tablespoon sugar sand

1/2 tsp salt 400 mililiter of water cooked

Soy sauce and sweet orange Limo adequate.

Puree all ingredients with the ulek or in bleder except soy sauce until smooth and sweet orange Limo.

Jiangyuan Mushroon Food

2009-10-10T03:42:00.000-07:00

Established in 1996, Qingyuan Jiangyuan Mushroon Food Co., LTD was located in the most famous areas of producing mushrooms---Qingyuan, Zhejiang. The remote mountain and round Qingyuan City is the mushrooms place of origin. Here is the ideal kingdom for growing, mushrooms with green hills and clear water, end natural environment, I know " Qingyuan mushrooms" enjoys the special honor " products of designations of origin and geographical indications of the P.R China" in he mushroom trades. Our company is special producing processing and export enterprise for mushroom and black fungus and I know on. The product is deeply favored the domestic and foreign merchants. After many years hard-work, our company has formed to system, which combines our company with cultivated bases and cultivated base of Shiitake, manage the company unified. Meanwhile, we have processing workshops, advanced Drying-machine and assembly linens. As to result, the quality of our products has been guaranteed. As we emphasis on products' quality, we have made to great progress in these years. We have obtained ISO9001: 2000international quality management system authentication. In 2004, our product, the best flower shiitake, was honored the Gold Medal Dish. And our standard base of Shiitake also permitted as environment-friendly cultivated bases by Nation Ministry of Agricultures. Moreover, our mushroom enjoys the special honor " products of designations of origin and geographical indications of the P.R.China" in the mushroom trades. In 2005, the outstanding sign shiitake mushroom of our products is evaluated the most influence brand in the national edible fungus profession; In 2006 our company is evaluated " 2005 year agricultures main item enterprise" " the economical development contribution prize". We sincerely hope we can establish friendly cooperation with companies both at home and abroad, and we have to brighter future together.

Fish and Seafood special

2009-10-09T06:31:00.000-07:00

Fish and seafood special

Jl. wibawa mukti II, ruko sakura regency, jatiasih, bekasi, Indonesia

One of my favorite meals is spaghetti and meatballs

2009-10-09T03:02:00.000-07:00

One of my favorite meals is spaghetti and meatballs. Spaghetti and meatballs, similar to perfectly roasted chicken, is my completed comfort food. Interestingly, spaghetti and meatballs is not one of my favorite comfort foods because the grew up eating the dish, or because the have to special memory of to family member laboring over making meatballs. Have grown to love the meal on my own and find that the am quickly transported to gastronomic euphoria by the smells of meatballs bubbling in homemade sauce on the stove.

The pollo teriyaki or teriyaki of pollo

2009-10-09T02:43:00.000-07:00

The pollo teriyaki or teriyaki of pollo as I have read in various prescriptions, it is a preparation made in japan famous how much sushi and the sashimi. The pollo in this case it is prepared with a marinatura, the sauce teriyaki exactly, that it is used also for the fish plates. Now, the prescriptions for the sauce are several and many preview also l' I use of the mirin, than I have not succeeded in reperire, in any case I am not however l' fundamental ingredient. In Teri Japanese it wants to say: polish, dazzling and Yaki: cooked to the grill, the pollo it becomes gilded own for the sauce slightly that contains starch and sugar and therefore you form this patina.

Spinel prohibited to the tourists Amsterdam armors the

2009-10-09T01:55:00.000-07:00

Days counted for the " tourists of the spinello": the Dutch government is gotten ready to introduce within l' year a bill because, to Amsterdam and in all the Country, " the coffee shop where the marijuana and sale hashish are tolerated become more little ones and exclusively oriented the consumers locali". And from the day after tomorrow in the municipalities of Roosendaal and Bergen op Zoom the prohibition will already enter in vigor to sell drugs to read, while from January in the eight cities of frontier of the province of Limburgo - comprised Maastricht - l' access to the coffee shop will be only concurred with " soci" fortified of pass of identification and Dutch automatic teller.

Material of Mie Ayam Pangsit

2009-10-09T01:48:00.000-07:00

Material:

100 gr chicken breast, boiled in 250 ml of water until half cooked. Set aside broth, would be material to make gravy.

Button mushrooms, cut in 4 parts

1 chopped onion

6 cloves garlic minced

3 ginger

1 tablespoon dark sesame oil

Soy sauce, to taste

1 teaspoon pepper

10 tablespoons soy sauce

2 tablespoons cornstarch, dissolved in a little water

How to make:

- Saute garlic and onion until fragrant.

- Enter the chicken until half cooked, put mushrooms, ginger and spices.

- Once cooked, cornmeal input, cook until slightly thickened.

- Dried noodles, cook briefly in boiling water until cooked, drained

* Give vegetable oil that does not stick to each other. Set aside.

- Chicken broth seasoned with salt and pepper to taste.

- Fried dumplings until brown skin.

Hamburger Mary's Company Description in San Francisco

2009-10-09T01:02:00.000-07:00

Hamburger Mary's International operates a chain of a half dozen casual-dining restaurants that target the gay and lesbian community with a menu of premium burgers and appetizers, as well as nighttime entertainment. Operating in such markets as Chicago, Orlando, and Southern California, the chain markets itself through ads in national gay magazines and community involvement. Hamburger Mary's original location in San Francisco opened in 1972.

PIZZA PRIMAVERA - Exclusively at the Comstock Park Restaurant

2009-10-09T00:59:00.000-07:00

What began as an experimental "meal on wheels" for Doug's wife and her girlfriends one afternoon has now evolved into a real fan favorite at Fricano's Pizza on Alpine. It's still every bit a Fricano's Pizza but with just a little different twist. Nothing but a solid bed of fresh garden vegetables baked down into the delicious blend of classic cheeses still used by only the Fricano Family. It is as original and authentic as any of the Fricano's pizza selections. Try one!

Description about Burger

2009-10-09T00:33:00.000-07:00

Burger Description: A normal size beef patty served on a bed of onion strings with barbecue sauce, bacon, cheddar cheese, lettuce, tomato, and mayo adorning the rest of the bun.