Eating is Believing ! a recipe blog

Beetroot Cake with Lemon Icing..

2011-05-20T05:31:00.000-07:00

Beetroot.. this magical vegetable.. contains high sources of vitamin C, A, & Beta carotene. It's high in minerals such as, calcium, magnesium, potassium and Amino Acids.
This Antioxidant does wonders for your cholesterol and the health of your skin..
So.. enough said.. it's time for our healthy yummy dessert recipe...

Cake Ingredients:
225g Self-raising flour
1/2 tsp Baking soda
1 tsp Baking powder
1 tsp Cinnamon
180ml Vegetable oil
225g Brown sugar
3 Eggs, separated - Yolks separated from the whites
1/4 tsp Vanilla extract
150g Raw beetroot, grated
1/2 lemon, juiced
75g Sultanas - Raisins
75g Hazelnuts, Chopped

Icing Ingredients:
10 tbsp Icing sugar, sifted
1-2 tbsp Boiling water
a few drops of lemon juice
some lemon rind

Method:
- Set the oven on 180c.
- Greece the loaf tin with butter and then cover it lightly with flour to avoid the cake from sticking or line the loaf tin with baking paper.
- Sift the flour, baking soda, baking powder, & cinnamon.
- In a mixer, beat the oil & sugar together then add the egg yolks one by one while mixing well between each addition ans add the vanilla extract.
- Fold the beetroot into the mixture and add the lemon juice, raisins, and hazelnuts.
- Fold the dry ingredients into the mixture and mix them well.
- In the mixture, place the egg whites and beat until almost stiff then fold hem into the previous mixture using a metal spoon - do not use a wooden spoon because it won't allow the air to go through.
- Pour the mixture into the loaf tin and bake for 50 minutes at least - it could need more than 50 minutes depending on the oven used.
- Half way through cooking the cake, place a foil on top it prevent it from browning too much while the inside is not fully cooked.
- While the cake is in the oven, prepare the icing by mixing the sifted icing sugar, the lemon juice & rind and using enough boiling water to create a sticky shiny icing to smooth it on top of the cake.

Yum!
Enjoy...

Homemade Pita Chips.. Twice the fun!

2011-04-21T09:48:00.000-07:00

Those are easy chips to make at home for any dip..
It goes great with my Homemade Guacamole Dip or my Homemade Beetroot Dip.

Chips #1: you will need:

2-3 Thin Pita Breads cut into small triangles.
Freshly Grated Parmesan Cheese
Olive Oil
Dried Oregano

- Place the triangles of pita bread on a baking tray & drizzle them with a a little bit of olive oil.
- Sprinkle the pita bread with the parmesan cheese & oregano.
- Bake them in a preheated oven for around 10 to 15 minutes or until they are crispy.

Chips #1

Chips #2: you will need:

2-3 Pita Breads cut into small triangles
A Griddle Sandwich Maker

Chips #2

- Place the triangles on the griddle sandwich maker and close it on them to create the grill marks effect.

Homemade Guacamole Dip .. with a Tip!

2011-04-21T08:40:00.000-07:00

Ingredients:

4 Ripe Avocados ( Reserve 1 avocado, chopped to add towards the end for chunkiness)
2 tbsp Sour Cream
3 tbsp Lemon Juice + 1 tbsp Lime Juice (Optional)
Few drops of Tabasco Sauce (Optional)
2&1/2 Ripe Tomatoes, Seeded & Chopped (Reserve 1 tomato, chopped to add later for chunkiness)
Handful of Chopped Spring Onions
Handful of Finely Chopped Coriander
Sea Salt to taste
1 Fresh Red Chili (Mild), Seeded & Finely Chopped

Method:

- In a food processor, throw in 3 avocados, 1 tomato, and the red chili and pulse.
- Add the spring onions & coriander and pulse again.
- Add the sour cream and a good pinch of salt and taste. Pulse for the last time.
- Remove the mixture from the food processor and add the remaining chopped avocados & tomatoes for chunkiness.
- Season with more sea salt and lemon & lime juice until you reach the desired taste.
- Add the Tabasco and mix well.
- Serve with Tortilla chips or homemade pita chips.

Tip 1: To keep the guacamole bright green and avoiding that bad browning from oxidizing, keep one of the avocado seeds in the dip and add enough lemon or lime juice.

Tip 2: To keep the guacamole in the fridge for a few days without it changing color and oxidizing, put it in a Tupperware and put a direct cling wrap (plastic wrap) on the guacamole dip and let it stick to it to block air and then close it with the lid.

Enjoy!

Homemade Beetroot Dip ..

2011-04-18T09:41:00.000-07:00

This Bright Pink Dip has lovely flavor, easy to make and full of healthy goodness!

Ingredients:

2 Large Beetroot, peeled

1 clove of garlic, minced

1&1/2 Sour Cream container or Yogurt

1 tbsp fresh mint, chopped

1 tbsp apple vinegar

2 tbsp Olive Oil

1&1/2 Lemon Juice - or more according to taste

Method:

Boil the beetroot until tender.

Wash under cold water.

Grate the beetroot into a sieve on a bowl to drain all the water. Leave it for 5 minutes to drain well.

In another bowl, combine the garlic, mint and beetroot.

Add the sour cream, olive oil, vinegar & lemon juice and taste until you reach the desired taste and flavor. (I like it sour)

Stir well and combine. could be refrigerated for a couple of days and the flavors intensifies because of the lemons.

Serve with triangles of oven baked pita bread ! Yum!

Nigella's Ritzy Chicken Strips.. An Easy Lunch or Dinner..

2011-04-06T06:00:00.000-07:00

This practically took minutes to prepare and a few more minutes to cook. But needs a couple of days for it to be ready, so prepare them a day in advance. If you have kids, they will love this recipe and grownups do too! I tried this Nigella Lawson easy breezy recipe accompanied by homemade Honey Mustard Sauce.. tastes sooo good!

Ingredients:

2 Packets of boneless skinless chicken breasts
1 cup buttermilk (Leban) - I prefer KDD because it's think and creamy
20 pieces of Ritz cracker crushed to form bread crumbs

Method:

. Put the chicken breasts into a freezer bag flat.
. Bash them gently with a rolling pin until the chicken is quite thin.
. Once done, take them out of the bag and slice them.
. In a bowl, place the butter milk and chicken and leave then in the fridge to marinade for 24 hours atleast.
. When ready to cook, prepare a baking sheet with parchment paper and preheat the oven.
. Take the bread crumbs and place them in a shallow dish to coat the chicken.
. Take the chicken out of the fridge, take each piece, shake off the excess buttermilk and dip them in the crumbs.
. Coat them well and lay them on the baking sheet, bake for 15 to 20 minutes until golden brown. and Voila !!!!

Dinner is served! ... or lunch ;)

Earthy .. Lovely .. Cream of Eggplant Soup.

2011-04-06T04:11:00.000-07:00

Ingredients:

Couple of eggplants, grilled, peeled, & cut into cubes.
1 Onion roughly chopped
1 Potato roughly chopped - preferably small pieces so it cooks faster
1/2 cup KDD cream - or Creme Fraiche if available
1 tbsp Flour
a little bit of butter
Olive Oil
2 cups Chicken stock
Salt & Pepper
1 tsp Ground caraway
a little bit of Nutmeg
Finely chopped parsley for garnish

Method:

- In a medium size pot, start off with the olive oil and butter and let the butter melt.
- Add the chopped onions and the salt to help it sweat and soften.
- In goes the garlic and pepper and mix well.
- While stirring, add the flour and mix well so it doesn't burn at the bottom of the pot.
- Add the chopped potato and mix all together well, then add the caraway.
- Add the chopped eggplants to the mixture and stir for 3 minutes then add the chicken stock.
- Leave the mixture to simmer for 30 minutes and bring it to a boil.
- Transfer the mixture to a blender and ladle in half of the soup so it doesn't fill up the blender.
- Transfer the bended soup into a new pot and ladle the rest to blend.
- Add the other blended amount of mixture into the new pot and put it on the stove again.
- Add the cream and mix.
- Add the nutmeg and a little bit more caraway for taste.
- Finely pour into a soup dish and garnish with finely chopped parsley.

P.S. Salt should be added in moderation because the chicken stalk is already salted.

Zucchini, Yellow Squash & Potato Gratin

2011-01-17T07:28:00.000-08:00

A new recipe.. I had a craving for Zucchini & Summer squash, it's healthy & tasty.. So I decided to browse through my recipes in search for a nice recipe that combines both of those ingredients.
I came across many recipes but this particular one caught my attention because it included potatoes.
I tried it as a side dish for lunch, next to grilled chicken and a crisp green salad. It turned out lovely and delish!!

Ingredients:

1 packet of KDD cream or 1 cup of heavy cream
1/2 cup breadcrumbs
2 Potatoes, sliced
4 Small Zucchini (Courgette), thinly sliced
1 large summer squash sliced
3 tbsp Butter
2 cloves of garlic, thinly sliced
1 small onion, sliced
Salt & Black Pepper
1/2 cup Parmesan Cheese
1/4 cup Mozzarella Cheese

Method:

Prepare the oven by reheating at 400 degrees. Set aside until needed.
On the stove, medium heat, in a large skillet, melt the butter.
Add all the vegetables to the butter, saute & stir.
Add the salt & Pepper according to taste.
Cook the veggies until tender while stirring slowly and carefully.
Add the cream and cook for 5-7 minutes until it thickens.
Once cooked, remove from the stove and place in a Pyrex or a baking dish.
Sprinkle the breadcrumbs on top of the mixture and the Parmesan & Mozzarella cheese.
Bake this dish for 25 minutes to cook, then turn on the broiler for 5 minutes until it gets golden on top.

Enjoy !!

Cabbage Salad .. My Way!

2011-01-10T16:04:00.000-08:00

Ingredients:

1 Cucumber, peeled, sliced

1 thinly sliced red onion (Shallot)

Finely Sliced green cabbage

Finely Slicded red cabbage

I shredded carrot

I green onion (Scallions) thinly sliced

2 tbsp chopped coriander (cilantro)

1/2 tbsp toasted sesame seeds

Dressing:

4 tbsp yogurt

2 tbsp lemon juice

1/2 tbsp shredded ginger

1 tbsp mayonnaise

Salt & Pepper

1 tbsp vinegar

1 tsp honey

1 tsp pomegranate molasses

1 tsp soy sauce

Method:

1- combine all the vegetables in a large serving bowl.

2- mix the dressing ingredients.

3- pour dressing on salad and serve immediately.

Banana Bread Recipe # 2

2011-01-10T07:15:00.000-08:00

I have tried a previous recipe of Banana Bread yet with nuts. This recipe is for a plain banana bread. I enjoy it with milk, in the morning, as a snack or dessert. It's delicious any way you eat it!

Ingredients:

2 Ripe bananas
1&1/2 cups flour
5 Tbsp melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
Pinch of salt

Method:

1- Preheat the over at 350°.
2- In a mixer, place the sugar, egg & Vanilla. Start mixing.
3- Sprinkle the baking soda & salt over the mixture and mix it in.
4- Finely add the flour. Mix everything well.
5- Pour mixture into a buttered pan and bake for 1 hour.
6- Once done, keep it on a cooling rack, once cool, slice & serve.

Normally this recipe requires baking in a Loaf Pan , but I don't go by traditional methods.. I'm such a rebel, I used a Bundt Cake Pan ..haha :P

Green Curry Chicken (Thai) - Recipe # 2

2011-01-06T03:58:00.000-08:00

This is another recipe for my favorite Thai dish, Green Curry Chicken. It's a more easier version than recipe # 1 and takes less time.

I enjoy doing this when I'm in a hurry and need to serve fast lunch or dinner, yet a good & filling meal.

Ingredients:

1 jar of Thai Choice Green Curry

2 tbsp cooking oil

2 cans of coconut milk

2 stems of fresh lemon grass - found in TSC or Lulu Hyper Market

6 chicken breasts, boneless, skinless, cut into cubes

4 pieces Thai eggplant cut into large cubes - found in Lulu Hyper Market

2 medium white potatoes cut into cubes

1 cup of fresh button mushrooms cut in half

1 green bell pepper chopped into chunks

4 baby corns chopped into chunks

1 small red chili

Salt according to taste

Brown sugar to minimize spiciness

1 tbsp fish sauce - found in TSC

Fresh basil leaves

Coriander for garnish

Method:

Start out by drizzling 2 tbsp of oil in a pan or wok over medium heat.

Add the ready made green curry paste and stir-fry it for one minute.

Add the coconut milk and stir to combine, then add the lemon grass and stir.

Add the fish sauce and leave to simmer for another 5 minutes.

Add in the chicken and let it cook for 5 minutes then add the rest of the vegetables.

To reduce the curry's spicy flavor, add in brown sugar according to taste, I would start by 2 tbsp and taste, add more if needed.

Add salt as needed, then add the basil leaves

Leave to cook for 20-30 minutes.

Garnish with coriander and serve with steamed rice.

Enjoy!

Oktoberfest Bavarian Potato Salad - Recipe Trial # 1

2011-01-04T02:59:00.000-08:00

After my visit to Munich, Germany last year,I fell in love with the city and with Germany all over again, for many different reasons. The food, the atmosphere, the people and my wonderful travelling partner :)
The food was just terrific, one of the special things I have tried was their Bavarian Potato Salad. I fell in love with it immediately, such a hearty and lovely dish, accompanied by grilled chicken and your favorite beverage :P

I'm trying out several recipes to find the perfect one, this is my first trial, it turned out nice and light, in terms of the dressing. I give it a 4 star.. but that's only in my book, try it out and see what you think.. Enjoy !

Ingredients:

3-4 Medium white potatoes
1/3 cup Extra Virgin Olive Oil EVOO
1/3 cup white Vinegar
1/2 Vegetable or Chicken Stock
3 tbsp finely chopped onions
Salt & Pepper
Dash of Sugar
3/4 cup diced cucumbers
1/2 tbsp Dijon Mustard
1 tbsp finely Chopped Chives - I bought a fresh plant from TSC
2 tbsp Relish

Method:

1- In a large pot filled with water and some salt, boil the unpeeled potatoes until tender.

2- Once done, drain the potatoes, peel them and chop them, then place in a large bowl.

3- In a separate smaller bowl, combine all of the following ingredients: Oil, Vinegar, Onion, S&P, Stock, Sugar, Mustard, Cucumber & Relish. The mix it well to form the dressing.

4- Pour the dressing over the peeled and chopped potatoes and gently mix them together.

5- Garnish the salad with chives.

Cucumber & Yogurt Dip

2010-09-04T19:39:00.000-07:00

Ingredients:

- 3 pieces of seedless cucumber

- 1 cup plain yogurt

- 1 cup water

- salt

- juice of 1 lemon

Method:

- In a bowl, grate the cucumber or chop into small pieces.

- Add yogurt & water and mix well until blended.

- add salt and lemon juice according to taste.

- Serve with oozie, falafel or as a dip for any other dish.

Oozie.. ~ Syrian

2010-09-04T03:31:00.000-07:00

Ingredients:

2 cups short grain rice

1 Americana square minced beef

2-3 finely chopped onions

1 cup green peas

1/2 cup roasted pine nuts

1 Maggie chicken cube

salt / Black pepper

1 teaspoon ground cinnamon

1 teaspoon curry powder

1 teaspoon mixed spices

1 pack of Americana frozen phyllo dough

Method:

- Wash the rice and soak it in water for 15 minutes.

- In a pot, sauté the onions until golden then add the minced beef.

- Add salt, black pepper, curry, mixed spices and Maggie chicken cube and mix.

- Add rice to the the meet and mix well on low heat.

- Add 4 glasses of boiling water or until it covers the rice, and let the rice simmer for 10 minutes

- Meanwhile in another pot, boil the chick pea to soften them.

- Add the green peas and pine nuts to the previous mixture and leave it to cook until all the water evaporates and the rice is cooked.

- Once the rice mixture is done leave it to cool on the side.

- prepare the phyllo dough by cutting it into squares and using a small bowl as a mold, line the bowl with the phyllo dough, fill it with the rice mixture and fold it to close.

- Place the finished phyllo filled dough in a large oven pan, brush each one with butter then place it in the oven for 20 -25 minutes until golden.

- Serve it with cucumber yogurt salad.

Apple Crostata with a Twist

2009-12-01T16:10:00.000-08:00

Winter.. winter.. Brrrrrrrr..

Ingredients

For the pastry:
• 2 cup flour
• 4 tablespoons Caster sugar
• 1/4 teaspoon salt
• 2 sticks very cold unsalted butter
• 2 tablespoons ice water

For the filling:
• 4 Large Green apples
• 1/4 teaspoon orange zest
• 2 tablespoons Icing sugar
• 2 tablespoons ground cinnamon

Method:
1- Starting out with the pastry by placing the flour, sugar, orange zest and salt in the food processor and pulse to combine.
2- Add the butter and mix.
3- Add the 4 tablespoons of water gradually while mixing until combined and the dough starts to form.
4- Remove the dough from the food processor and form into a disk.
5- Wrap the dough with plastic wrap and keep in the fridge for one hour.
6- Prepare the filling by peeling the apples and cutting into wedges.
7- Toss the wedges with the cinnamon and icing sugar.
8- Once the dough is cool, remove from fridge and flour the rolling pin and the surface to roll the dough into a circle and transfer it into a baking sheet.
9- Place the apples in the middle of the dough away from the edges.
10- Role up and fold the edges to hug the apple mix and enclose the dough to form a circle.
11- In a preheated oven 180 degrees, place the crostata to bake for 35-40 minutes until the crust turns golden and the apples are tender.
12- Once done, remove from the oven and allow to cool for 20 minutes. Serve with icecream or whipped cream.

Chicken Yellow Curry ~ Homestyle

2009-08-24T05:52:00.000-07:00

A really delicious and easy to make recipe. It's filling and has loads of goodness, when I made it the aroma filled the kitchen... you can always have it with steamed rice.

Ingredients:

6 Chicken fillet pieces
2 Hot green chillies
2 Red chillies
2 Dundicut peppers
Handful of chopped parsley
1 Small onion, diced
1 Tomato sliced
1/2 Can coconut milk
1 KDD cream
2 tablespoons Curry powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black peppers
1/2 yellow bell pepper

Method:

- Boil the chicken breasts and cut it into cubes.
- In a frying pan put some oil and fry the onions until golden.
- Add the tomatoes, red chillies, green chillies, yellow bell peppers and dundicut peppers and simmer for 2 minutes.
- Add in the chopped parsley, curry powder, cumin, salt & pepper.
- Finely add in the KDD cream and coconut milk and mix until well blended.
- Lower heat, over and simmer for atleast 10 minutes.

Serve with white rice.

Enjoy...

My Choc-Caramel Turtle Madness

2009-08-03T04:34:00.000-07:00

Cake Batter Ingredients:

2 Cups flour
2 Cups Sugar
3/4 Cup Cocoa
2 Teaspoons Baking Soda
2 Eggs
1 Teaspoon Salt
1 Cup Buttermilk (Leban)
1 Cup Oil
1&1/2 Teaspoons Vanilla
1 Cup Boiling Water

Caramel pecan mixture:
1 bag of caramels pieces
1/2 cup evaporated milk (Carnation)
1 cup chopped pecans

Plus:

1 cup semisweet chocolate chips

Method:

- Preheat Oven at 350 degrees.
- Greese & flour a springform baking dish
- Place all the cake batter ingredients in a mixing bowl, mix on medium to high speed and make sure to scrap the bowl occasionally until all ingredients are blended and smooth.
- pour half of the batter into baking dish. Bake for 25 minutes.
- Meanwhile, prepare the caramel pecan mix by heating the caramels and evaporated milk over medium heat and stir constantly until caramels are melted, then stir in the pecans.
- Pour the caramel mixture over the cake from the oven and sprinkle with chocolate chips.
- Pour over the remaining batter and bake for another 28 minutes until the cake is fully cooked.
- Cool the cake for 30 minutes and serve with either ice cream, or more caramel & pecans topping.

Enjoy...

Homemade Sticky Date Pudding

2009-08-01T11:31:00.000-07:00

Ingredients:
1 cup dates pitted & peeled
1 cup of water
1 teaspoon vanilla extract
1 teaspoon baking soda ( found in Sultan Center Kuwait)
a pinch of nutmeg (if available)
5 tablespoons unsalted butter
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg, beaten

Toffee Sauce Ingredients:
7 tablespoons unsalted butter
3/4 cup KDD Cream
1&1/3 cups dark brown sugar
3 tablespoons water

Method:

- Preheat the oven at 350 degrees.
- Place the dates in a saucepan with 1 cup of water, vanilla extract, and baking soda. Bring to a boil and simmer for 2 minutes. leave to cool.
- Prepare a mini cupcakes baking pan by buttering & flouring it.
- Cream the butter in a mixing bowl, add the date mixture.
- Combine the dry ingredients together: flour, baking powder, salt, nutmeg and sugar.
- Add the dry ingredients to the butter and dates, add the beaten egg and stir gently to combine.
- Spoon the mixture into the prepared baking pan until half full.
- Bake the mini cupcakes for 25 to 30 minutes.

While the cupcakes are baking, prepare the toffee sauce:
- Combine butter, KDD cream, brown sugar and 3 tablespoons water in a saucepan and bring to a boil. Reduce the heat and set aside keeping the sauce warm.

- Once the mini cupcakes are done, remove from oven, pour sauce on each mini cupcake individually (be generous) and put it back in the oven to bake for 2 more minutes.

- Remove from oven, set to cool then remove from baking dish to serve.

- Can be served with ready made custard, vanilla ice cream or whipped cream.

Enjoy...

My Strawberry CheeseCake w/ Strawberry Glaze

2009-07-11T02:06:00.000-07:00

This is one of the oldest recipes I make, I have started making this cheese cake since 1992. Long time ago... it never lost it's flavor, always a classic!

Ingredients:

For the Crust:

a small box of McVitie's Digestive

half a stick of butter, melted

For the Cheesecake filling:

800 g philadelphia cream cheese (4 boxes)

3/4 cup sugar

5 teaspoons cornstarch

3 eggs

1 egg yolk

1&1/4 teaspoon vanilla extract

For the Glaze:

1 Strawberry Jello (prepared as instructed)

2 tablespoons Cornstarch

Method:

- Crush the digestive cookies and stir them together with the melted butter until well combined.

- Press the crumbs mixture evenly at the bottom of a springform pan. set aside.

- In a bowl combine the cream cheese, 3/4 cup sugar and the cornstarch. Beat them with an electric mixer until all combined and smooth.

- Add the eggs and egg yolk one at a time, beating after each addition. Add in the vanilla extract.

- Pour the mixture on top of the crust in the springform pan and spread evenly.

- Bake at 350 degrees f (170 c) for 15 minutes, then lower the temperature to 225 degrees f (100 c) and bake for one hour and 10 minutes.

- Remove the cake from the oven, chill it for a few hours or over night without removing it from the pan.

- Once chilled completely, prepare the stawberries, cut them in half and layer them on the cake.

- Prepare the glaze by making the jello and adding the cornstarch, then let it cool. Once cool pour it on top. Chill the cake in the fridge until the glaze is completely cool.

- take the cake out of the pan and serve.

Enjoy...

My Happy Carrot Cake Cupcakes.

2009-04-29T20:50:00.000-07:00

Just last night I baked those lovely and heavenly tasting cupcakes, everyone raved about them and the process of making them was so easy.
The ingredients below make around 1 dozen cupcakes, so double the ingredients if you want more !!

Ingredients:

3 or 4 large carrots, peeled and grated finely
1/2 cup ground walnuts - or chopped to small pieces & toasted
2 medium size eggs
1/4 Leban or buttermilk
1 cup sugar
1/2 cup oil
1/2 teaspoon baking soda ( found in sultan center - Arm & Hammer is the one I use)
1 teaspoon baking powder
1/2 teaspoon vanilla
zest of one orange
1&1/2 cups flour
1/2 teaspoon salt
1 teaspoons ground cardamom
1/2 teaspoon of ground cinnamon

& for the frosting:

1/2 stick butter (unsalted)
1 cup cream cheese (Philadelphia)
3/4 cup powdered sugar

Method:

- You start off by preheating the oven at 180C.
- In a bowl, place the carrots, eggs, leban (buttermilk), sugar, oil, orange zest & vanilla and whisk well.
- Then seperetly, in a different bowl whisk your dry ingredients: flour, baking soda & powder, salt, ground cardamom & cinnamon.
- mix both the dry ingredients & the carrot mixture together gently to incorporate.
- add the toasted walnuts, folding them in gently.
- Using cupcake pan (regular size) and paper baking cups, scoop 3/4 of the mixture into each paper cup.
- Bake for 28 minutes at 180C.
- While the cupcakes are baking, prepare the frosting by combining 1/2 stick of butter, 1 cup of cream cheese (Philadelphia cream cheese) and 3/4 cup powdered sugar beat until well combined. set aside.
- Remove cupcakes from oven when done. Allowing them to cool for about 5 minutes.
- Take them out of the pan and on to a wire rack.
- When fully cooled, spread the cupcakes with the frosting

Enjoy...

Fried Calamari with mixed greens

2007-04-05T16:40:00.000-07:00

Serves 4

Ingredients:

2 teaspoons oil
500g calamari rings
1/4 cup lemon juice
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 tablespoon hoisin sauce
1 tablespoon water
12 cherry tomatoes, halved
1 cucumber, seeded and sliced
1 red onion, sliced
1/4 cup small mint leaves
1/4 cup coriander leaves
3 onions (shallots), sliced
1 tablespoon thinly sliced lemongrass
radicchio leaves, to serve

Method:

In a wok, heat the oil. Stir-fry the calamari for 1 minute.

Add the lemon juice, sauces and water. Stir-fry for 2 minutes, until calamari is cooked and tender.

Transfer the calamari with sauce to a bowl and toss through remaining ingredients.

Serve on a bed of radicchio leaves.

Enjoy..

Oriental Salad ~ Chinese

2007-04-04T13:40:00.000-07:00

Ingredients:

capellini pasta, cooked, drained
4 boneless skinless chicken breast halves, grilled, thinly sliced
2 carrots, thinly sliced
1 cup mushrooms, sliced
1/2 cup bean sprouts
1/4 cup red peppers, finely chopped
1/2 cup oriental sesame dressing
2 green onions, sliced

Method:

Toss all ingredients except dressing and onions in large bowl. Add dressing; mix lightly.

Sprinkle with the green onions.

Enjoy...

Chicken with Ginger and Soy Sauce

2007-04-03T11:07:00.000-07:00

Serves 4

Ingredients:

1/3 cup soy sauce
2 tablespoons dark brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal
1 Tablespoon balsamic vinegar
1 Teaspoon ground coriander
1/2 Teaspoon ground pepper
4 chicken drumsticks and 4 thighs, skin removed
2 medium carrots, thinly sliced crosswise
1 Tablespoon cornstarch
cooked white rice, for serving

Method:

- In a pot, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.

- Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 2 hours .

- Using a large spoon, skim off and discard any fat from surface of cooking liquid.

- In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.

- With the heat turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

Tip:

Could be done in a slow cooker for approx. 6 hours instead of 2.

Enjoy...

Angel Hair Pasta with Basil & Tomatoes

2007-04-02T15:05:00.000-07:00

Ingredients:

1 teaspoon minced garlic
1 teaspoon olive oil
5-6 Roma tomatoes, chopped
3 tabelspoons balsamic vinegar
salt & pepper to taste
1/4 cup chopped fresh basil
1/2 lb angel hair pasta

Method:

- In a large skillet, saute the garlic in olive oil until lightly browned. Leave on a side.

- Place tomatoes, salt & pepper, basil and balsamic vinegar in a bowl and set aside for 10 minutes, stirring occassionally.

- Boil water for pasta.

- Just before you put the pasta in the water, drain tomatoes and reserve the juice .

- Put the angel hair pasta in the water to cook for the recommended amount of time.

- Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.

- The pasta should finish cooking within 5 minutes; at the same time the tomatoes are ready.

- Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.

Classic Beef Stew

2007-04-01T16:45:00.000-07:00

Serves 8

Ingredients:

2&1/2 pounds very lean beef stew meat
2 tablespoons oil
2 cups chopped onions
1/2 cup sliced celery
5 large potatoes, cut in eighths
5 large carrots, cut in 2-inch slices
salt and pepper to taste
a few cloves of garlic (optional)
1 can condensed tomato soup

Method:

- In a large pot, brown stew meat in oil, add chopped onions and sliced celery and cook until tender.

- Add vegetables and seasonings.

- Add soup and a soup can of water.

- Simmer over lowest heat for about 2&1/2 to 3 hours, or until meat and vegetables are tender.

- Add more water as needed.

Enjoy...

Low-fat Caesar Salad ~ Diet

2007-03-31T04:17:00.000-07:00

Ingredients:

1 head of lettuce, washed and Dried
1 cup low-fat mayonnaise (I prefer Hellman's)
1/4 cup vinegar
1/4 cup sugar substitute (equal or sweet'n low)
1/4 cup water
2 teaspoons garlic powder
1 tablespoon mustard
garlic croutons

Method:

Wash and thoroughly dry the Romaine lettuce.

Cut the lettuce in pieces and set aside.

Place all ingredients in plastic bowl and beat together.

Add lettuce leaves, tossing to coat thoroughly.

Arrange on two dinner plates and garnish with garlic croutons.

Enjoy...

Low-fat Chicken Quesadilla ~ Diet

2007-03-30T16:07:00.000-07:00

Serves 4

Ingredients:

8 corn tortillas
6 ounces low-fat monterey jack cheese
8 ounces chicken breasts, cubed
1 ripe avocado, diced small
1 cup green chilies, drained
4 tablespoons chopped cilantro leaves
4 ounces non-fat sour cream

Method:

- Heat a griddle over medium-high heat.

- When the griddle is hot, place 1 tortilla on the griddle and sprinkle 1/8 of the cheese on tortilla.

- Top with 1/4 of the chicken mixture, 1/4 of the avocado, 1/4 of the green chiles, and 1/4 of the cilantro, and another 1/8 of the cheese. Top with another tortilla.

- When cheese begins to melt, flip with wide spatula and continue cooking until cheese is melted.

- Remove from griddle to cutting board. Cut into 4 pieces. Repeat process 3 more times.

- Serve with fat-free sour cream on the side.

Tuna & Potato Salad

2007-03-29T14:29:00.000-07:00

Serves 6

Ingredients:

500g small potatoes
olive oil for coating
250g cherry tomatoes
200g green beans, topped and tailed
200g tuna in olive oil, drained
1 large bunch of basil

For the dressing:

2 shallots, finely diced
3 tablespoons white vinegar
2 tablespoons grainy mustard
sea salt
freshly ground black pepper
7 tabelspoons extra virgin olive oil

Method:

- Gently cook the potatoes in their skins in a pan of simmering water for 20 minutes.
- Heat the oven to 200°C.
- Lightly brush a baking tray with olive oil.
- Toss the cherry tomatoes in the oil to coat them and roast in the hot oven for 10 minutes.
- Put the dressing ingredients, except the oil, into a jar with a tight fitting lid and shake until well blended. Then add the olive oil and shake vigorously again.
- Drain the potatoes, cut them in half and place in a salad bowl.
- Pour the dressing over and toss to coat the warm potatoes. Plunge the green beans into boiling water and cook for 2 minutes. Drain well and add, warm, to the potatoes.
- Flake and add the tuna along with the tomatoes straight from the oven, and gently mix.
- Tear up the basil, scatter it over the Tuna Salad and serve at once.

Enjoy...

Mango Smoothie ~ Indian

2007-03-28T14:01:00.000-07:00

Serves 4

Ingredients:

1&1/2 cups diced fresh mango
1/2 cup fresh orange juice
1/2 cup ice cubes
2 tablespoons honey
1&1/4 teaspoons rose water
1&1/2 cups plain yogurt

Method:

- In a blender, combine the mango, orange juice, ice, honey, and rose water. Process on high speed until it's well-combined, about 30 seconds.

- Add the yogurt and process until frothy, about 45 seconds.

Yum...

Satay Chicken ~ Thai

2007-03-27T13:37:00.000-07:00

Ingredients:

6 Chicken breast halves boned, skinned and cut into strips

To marinade it:

1 tablespoon Light brown sugar
1 tablespoon Curry powder
2 tablespoons Crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
Crushed dried chile peppers

For the peanut Sauce:

2/3 cup crunchy peanut butter
1&1/2 cups Coconut milk
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs

Method:

- For the marinade, combine the brown sugar,curry powder, peanut butter, soy sauce, lime juice, garlic and chile peppers in a shallow dish.

- Thread the chicken strips onto bamboo skewers, place the skewers into the soy sauce mixture and let it marinate in the refrigerator for at least 2 hours or overnight.

- Make the peanut sauce by combining the peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger and garlic in a saucepan. Season to taste with cayenne pepper.

- Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

- Transfer to a food processor or blender and puree briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

- preheat a broiler.

- Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.

- Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce as a dip.

Enjoy...

Vanilla Custard ~ Diet

2007-03-26T15:21:00.000-07:00

Serves 2

Ingredients:

2 cups low-fat or fat-free milk
1 piece vanilla bean, split lengthwise (you can use vanilla essence)
1/4 cup sugar
2 teaspoons cornstarch
1 large egg

Method:

- Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer.

- Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended.

- Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes.

- Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours.

- Before serving, remove vanilla bean and whisk to loosen.)

Tip:

You Can make this 2 days ahead. Cover and keep chilled.

Mushroom & Parsley Couscous

2007-03-25T17:28:00.000-07:00

Ingredients:

1 teaspoon olive oil
1 cup sliced button mushrooms
Pinch of salt
1/2 cup couscous
1/2 cup plus 2 tablespoons chicken broth or water
2 tablespoons minced parsley
Salt and pepper, to taste

Method:

In a saucepan, heat the oil and add the mushrooms and a pinch of salt. Sauté for 3 minutes, stirring often.

Add the couscous, broth, parsley and salt and pepper. Stir and bring to a boil.

Remove from the heat and cover. Let mixture sit 5 minutes. Fluff with a fork and serve hot.

Enjoy...

Risotto in Lemon cups ~ GL

2007-03-24T16:45:00.000-07:00

Courtesy of Chef Giada De Laurentiis

Serves 6

Ingredients:

2 cups low-sodium chicken broth
2 tablespoons butter, plus 1 tablespoon
1 large shallot, diced
1 cup short grain rice
2 tablespoons grated Parmesan, plus 2 tablespoons
2 tablespoons mascarpone cheese
1/2 a lemon, zested and juiced
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 lemons, for serving

Method:

- In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.

- In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

- Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.

- Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.

- To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a spoon scoop out the flesh of the lemon and discard.

- Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.

Very creative and yummy...

Low-fat Chocolate Cake ~ Diet

2007-03-23T16:03:00.000-07:00

202 calories per serving (per piece)

Ingredients:

125g margarine (soft)
1&1/2 cups sugar
2 whole eggs
1 egg white
4 tablespoons cocoa
3&1/2 cups prepared chocolate pudding
2 cups self rising flour
75g natural apple sauce

Method:

- Preheat oven to 390 degrees F.

- Grease baking pan with a little bit of the margarine.

- Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.

- Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.

- Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.

- When the cake is ready take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.

- To decorate, use chocolate syrup and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.

Enjoy...

Balsamic Mushrooms

2007-03-22T17:11:00.000-07:00

Ingredients:

1 diced red onion
2 cups any type of mushrooms
1 Garlic clove
3 tabelspoons Balsamic vinegar

3 tablespoons pomegranate juice concentrate
olive oil
Thyme
Basil
parsley
a little bit of lemon juice

Method:

Place a pan with olive oil in it on medium to high heat.

Saute the onions for 2 minute or until they're soft and alittle golden.

Add the garlic and saute for 1 more minute.

Add the mushrooms, balsamic, pomegranate juice, lemon juice, thyme, basil and parsley.

Lower the heat and cover the pan.

Cook for 7-12 minutes or until the mushrooms have turned brownish and soft.

Enjoy...

Spaghetti and Meatballs

2007-03-21T13:54:00.000-07:00

Serves 6

Ingredients:

Meatballs:

500g beef
1 egg
2 tablespoons grated parmesan
1 garlic clove, minced
1 teaspoon dried oregano
3 tabelspoons breadcrumbs
good grind black pepper
1 teaspoon salt

Tomato sauce:

1 onion
2 cloves garlic
1 teaspoon dried oregano
1 tablespoon butter
1 tablespoon olive oil
4 large tomatoes
1&1/2 cup boiling water
pinch sugar
salt and pepper
100ml full fat milk

Method:

For the meatballs:

Just put everything in a large bowl, and then, using your hands, mix to combine, shape them into small balls. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge.

For the tomato sauce:

Put the onion, garlic and oregano into the process and blitz to a pulp. Heat the butter and oil in a deep wide pan, then scrape the onion-garlic mix into it and cook over a low-medium for about 10 minutes. Don't let the mixture catch, just let it become soft. Add the tomatoes, boiling water, pinch of sugar, some salt and pepper, and cook for about 10 minutes.

The tomato sauce will appear thin at this stage, but don't worry as it will thicken a little later. Stir in the milk, and then drop the meatballs in one by one. Don't stir the pan until the meatballs have turned from pink to brown as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning as you may want more salt and a grind or two more of pepper.

Enjoy...

BBQ Salmon with Creamy Dill ~ Diet

2007-03-20T11:54:00.000-07:00

Serves 4-6

Ingredients:

1 salmon fillet
fat-free or low-fat mayonnaise
dill
lemon juice
salt and pepper

Method:

- Lay salmon filet on large piece of tin foil (shiny side of foil facing up).

- Sprinkle salmon with lemon juice.

- Spread enough mayonnaise over salmon to cover the filet.

- Season with salt and pepper.

- Season with enough dill to cover the filet.

- Make a "tent" around the salmon with the foil.

- BBQ on medium heat until salmon is cooked to your liking.

M&M's Chocolate Cake ~ Book

2007-03-19T03:29:00.000-07:00

Serves 16

Ingredients:

4 ounces semisweet or sweet chocolate, broken into pieces
2 tablespoons butter
1 bag mini marshmallows
6 cups crispy rice cereal
1 cup salted dry-roasted peanuts (optional)
1 cup M&M's Mini Bits

Method:

1. Spray a Bundt pan with nonstick cooking spray.

2. In large bowl, heat chocolate and butter in microwave oven on High 1 minute, stirring once during heating. Remove from microwave; stir chocolate mixture until melted and smooth. Add marshmallows to mixture. Heat in microwave on High 1 minute longer; stir until marshmallows are melted and mixture is smooth.

3. Add cereal, peanuts (optional), and M&M's to chocolate mixture. Stir until all ingredients are coated and mixture is well combined.

4. Transfer cereal mixture to prepared pan, pressing mixture down with fingertips. Let stand at least 1 hour to set chocolate.

5. To unmold, with knife or metal spatula, loosen cake from side of pan; invert onto serving plate. Cut into slices to serve. Store in covered container at room temperature up to 3 days.

Enjoy...

Rosemary and Olive Bread

2007-03-18T13:36:00.000-07:00

Yields: 2 loaves, Serves 12 per loaf

Ingredients:

2 packages active dry yeast
1 tablespoon sugar
4 tablespoons olive oil
1 cup kalamata or green olives, pitted and chopped
2 tablespoons finely chopped fresh rosemary
2 teaspoons salt
About 5 cups bread flour

Method:

1. In small bowl, combine yeast, sugar, 3 tablespoons olive oil, and 1/2 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.

2. Meanwhile, in large bowl, with wooden spoon, mix olives, rosemary, salt, and 4 cups flour. Add yeast mixture and 1 cup warm water (105 to 115 degrees F); stir until combined.

3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (1/2 to 1 cup) while kneading.

4. Shape dough into a ball; place in greased large bowl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85 degrees F), until doubled, about 1 hour.

5. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Grease large cookie sheet.

6. Shape each half into a 7 1/2" by 4" oval and place on cookie sheet, about 3 inches apart. Cover and let rise in warm place until doubled, about 1 hour.

7. Preheat oven to 400 degrees F. Brush tops of loaves with remaining 1 tablespoon olive oil. With sharp knife, cut 3 diagonal slashes across top of each loaf.

Nothing tastes better than home made bread... and the aroma... hmmmm ...

Oven Baked Chicken ~ Diet

2007-03-17T13:30:00.000-07:00

Serves 4

Ingredients:

3/4 cup low-fat buttermilk
2 chicken breast halves, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon white pepper
1/4 teaspoon ground cumin
cooking spray

Method:

- Combine chicken pieces and buttermilk in and marinate in refrigerator 1 hour, turning occasionally.

- Preheat oven to 450°F.

- Combine flour and seasonings in another large bowl.

- Remove chicken and discarding marinade. Shake in flour mixture one piece at a time. Shake off excess flour.

- Place chicken pieces on a baking sheet lined with parchment paper.

- Lightly coat chicken with cooking spray.

- Bake for 35 minutes or until done, turning after 20 minutes.

Yummy and Healthy...

Fast & Easy Banana Smoothie...

2007-03-16T17:37:00.000-07:00

Serves 2

Ingredients:

2 bananas, peeled and sliced
1 pint milk
2 handfuls of ice
3-4 tabelspoons honey

Method:

1. Place the bananas, milk, ice and honey in a blender and then blend until smooth.
2. Transfer to a serving glass and serve at once.

Gather around .. Chips & Dips

2007-03-15T15:06:00.000-07:00

Chips

Yields: 8 dozen chips

Ingredients:

1/2 cup olive oil
1 tablespoon freshly grated Parmesan or Romano cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1 package white or whole wheat pita bread

Method:

1. Preheat oven to 425° F. In a liquid measuring cup, with fork, mix oil, Parmesan, chili powder, and cumin.

2. With knife or kitchen shears, carefully split each pita. Brush insides of pita halves lightly with oil mixture. Cut each half into 8 wedges.

3. Transfer wedges to 2 ungreased large cookie sheets (wedges can overlap slightly). Place cookie sheets on 2 oven racks and bake chips 8 to 10 minutes or until edges are golden. Watch carefully, as they can burn quickly.

4. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container or large self-sealing plastic bag up to 1 week.

DIP

Ingredients:

1 package frozen chopped spinach
1 envelope dried vegetable recipe-and-soup mix
2 cups shredded sharp Cheddar cheese
2 green onions, cut up
1 cup light mayonnaise
1 container reduced-fat sour cream
1 jar sliced pimientos, drained
1 tablespoon cider vinegar

Method:

1. Remove frozen spinach from package. In microwave-safe medium bowl; heat block of frozen spinach in microwave oven on High 1 minute. Break up spinach with fork, then heat 30 to 45 seconds longer or just until spinach is mostly thawed but cool enough to handle. With hands, squeeze spinach to remove excess water. Pour off any liquid in bowl; return spinach to bowl.

2. From envelope of vegetable soup mix, measure 3 tablespoons dried soup mix, making sure to incorporate all soup ‑- mix components if possible. Reserve remaining soup mix for use another day.

3. In food processor with knife blade attached, combine spinach, dried soup mix, Cheddar, green onions, mayonnaise, sour cream, pimientos, and vinegar; pulse just until mixture is almost smooth. If not serving dip right away, cover and refrigerate up to 3 days. Serve with vegetables.

Enjoy...

Lemon Chicken and Broccoli Stir-Fry

2007-03-14T09:28:00.000-07:00

Serves 4

Ingredients:

3 Tablespoons soy sauce
2 Tablespoons vinegar
2 Tablespoons honey
2 garlic cloves, minced
1/4 Teaspoon crushed red pepper
1&1/2 Pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick slices
2 Tablespoons oil
1&1/2 Pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
2 Teaspoons cornstarch, dissolved in 1 tablespoon water
2 Tablespoons toasted sesame seeds

Method:

- In a large bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.

- Pour half the mixture into another bowl; reserve.

- Place chicken in remaining mixture; let marinate 15 minutes.

- In a skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.

- Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.

- Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.

- Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.

- Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.

- Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.

Enjoy...

Healthy Vegetable Soup ~ Diet

2007-03-13T09:08:00.000-07:00

Serves 8

Ingredients:

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 potato, peeled,cut into 1-inch pieces
3 cans vegetable broth
3 cups canned crushed tomatoes, with added puree
1 can stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
additional chopped fresh parsley

Method:

- Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.

- Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.

- Bring mixture to boil.

- Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

- Strain cooking liquid into large saucepan; reserve vegetables.

- Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth.

- Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid.

- Season to taste with salt and pepper. Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.

Tip:

Can be prepared 5 days ahead. Cover and refrigerate.

Asparagus and Sesame Shrimp

2007-03-12T14:17:00.000-07:00

Serves 4

Ingredients:

1 cup jasmine rice
1/8 teaspoon salt
4 teaspoons olive oil
1&1/2 teaspoons Asian sesame oil
2 pounds asparagus, trimmed
1/4 cup reduced-sodium soy sauce
2 teaspoons seasoned rice vinegar
1 large green onion, chopped
1 pound large shrimp
1/8 teaspoon crushed red pepper

Method:

1. Preheat oven to 450 degrees F. Prepare rice as label directs.

2. Meanwhile, in cup, combine salt, 2 teaspoons olive oil, and 1 teaspoon sesame oil. In a pan, toss asparagus with oil mixture; roast 10 to 12 minutes, until tender.

3. In small bowl, whisk soy sauce, vinegar, green onion, and remaining 1/2 teaspoon sesame oil; set aside dressing. Shell and devein shrimp.

4. In a skillet, heat 2 teaspoons olive oil over medium-high heat until very hot. Add shrimp; sprinkle with red pepper and cook 3 minutes, stirring frequently.

5. Arrange shrimp, asparagus, and rice on 4 plates; drizzle with dressing.

Tip:

You can substitute long-grain aromatic basmati for the jasmine rice.

Lamb Curry ~ Indian

2007-03-11T13:52:00.000-07:00

Ingredients :

1oz butter
1 tablespoon oil
1 pund cubed lamb
1 medium onion, chopped
1 stick cinnamon, broken in 2
6 cardamom pods, crushed
1 teaspoon ground cumin
1 teaspoon ground ginger
1 tablespoon garam masala
1 teaspoon chili powder

Method :

- Melt the butter in a frying pan and add the oil.

- When it starts to sizzle fry the lamb until it colors on all sides. Remove with a draining spoon and set aside.

- Add the onion and fry until golden, scraping up any residues.

- Add the garlic and fry for another minute.

- Add the whole spices and cook for about 2 minutes, then add the ground spices.

- Cook until fragrant but be careful not to burn.

- Return lamb to the pan and add 8oz water or stock. Stir well, reduce heat to medium and simmer gently for 10-15 minutes until the sauce has thickened.

- Serve with bread or rice.

Enjoy...

Chicken Tandoori Salad

2007-03-10T16:33:00.000-08:00

Serves 6

Ingredients:

1 Cup yogurt
2 Teaspoons garam masala powder
1 Teaspoon ground ginger
1 Teaspoon minced garlic
1 Teaspoon ground turmeric
1 Teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
1&1/2 Pounds skinless, boneless chicken breast halves, gently flattened and cut into strips
1 small head shredded lettuce, (3 cups)
1 small head shredded red cabbage, (3 cups)
6 large diced tomatoes, (3 cups)
1 sliced radishes, (1 cup)
1 large sliced cucumber, (2 cups)
1&1/2 white turnip (optional)
1 scallions, minced
1 Cup cilantro leaves, finely chopped
1 Tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons

Method:

- Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeño, if using.

- Add chicken and toss to coat. Cover and refrigerate while preparing salad.

- In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, white turnip(optional), and cilantro; set aside.

- Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.

- Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.

Amazing...

Chicken Parmesan ~ Diet

2007-03-09T13:45:00.000-08:00

Serves 4

Ingredients:

Boneless skinless chicken breasts
2 tablespoons low-fat Italian salad dressing
1/2 cup bread crumbs
1 teaspoon italian seasoning mix
1 cup thick spaghetti sauce or tomato sauce
1/4 cup grated parmesan cheese
1/2 cup grated low fat mozzarella

Method:

- Remove any clinging fat from the chicken & discard; wash& pat dry.

- Lay chicken between sheets of waxed paper, gently pound with a meat mallet to flatten slightly.

- Rub all over with Italian dressing and let it sit while measuring out the remaining ingredients.

- Combine bread crumbs and seasonings on a piece of wax paper.

- Spray a large non-stick frying pan with cooking spray and place over medium heat.

- When hot, dredge dressing coated breasts through the bread crumb mixture and saute until golden, about 5- 8 minutes per side.

- Spoon some spaghetti sauce on top of each breast, sprinkle with Parmesan and top with mozarella.

- Cover pan and continue to cook over medium heat until sauce is hot and cheese melts, about 3- 5 minutes.

Stay Healthy ...

Indian Chicken ~ Indian

2007-03-08T15:56:00.000-08:00

Serves 4

Ingredients:

1/2 cup Chopped onion
1/4 teaspoon Garlic powder
2 cup cooked diced chicken
1/2 teaspoon Pepper
28oz Whole tomatoes, can
2 tabelspoon Chopped parsley
2 cup Cooked rice
1/2 cup Chopped green pepper
1 teaspoon Vegetable oil
1/2 teaspoon Salt
1&1/2 teaspoon Curry powder
1 tablespoon Worcestershire sauce
1/4 cup Raisins

Method:

Cook the onions, pepper, garlic powder in oil until the onions get tender, about 3 minutes.

Add the chicken, tomatoes, parsley, green peppers, curry powder and worcestershire sauce until well mixed except rice, cook over low heat for 30 min.

Serve over rice.

Enjoy...

Chicken with Marinara Sauce

2007-03-07T15:44:00.000-08:00

Serves 4 to 6

Ingredients:

2 large eggs
2 cups bread crumbs
1/2 cup sun dried tomatoes, in oil
2 whole garlic cloves
1&1/2 tablespoons olive oil
4 chicken breasts, boneless, skinless
1 jar Marinara Sauce
2 cups mozzarella cheese, shredded

Method:

Preheat oven to 400 degrees.

Combine tomatoes, breadcrumbs, and garlic in a food processor. Pulse until tomatoes are coarsely chopped; season to taste with salt and pepper.

Season chicken with salt and pepper. Beat eggs in large bowl. Dip chicken in eggs then dredge in bread crumb mixture pressing crumbs into chicken.

Heat olive oil in an oven-proof skillet over medium heat. Add chicken and brown on both sides about 5 minutes per side. Transfer skillet to oven and bake chicken for 10 minutes.

Remove from oven and ladle sauce over chicken; continue baking for 10 minutes or until chicken is cooked through. Top with cheese and bake until cheese melts approximately 5 minutes.

Enjoy...

Mushrooms Provencale ~ French

2007-03-06T15:23:00.000-08:00

Ingredients:

3 tablespoon Olive oil
1 bunch Parsley chopped
1 pound Mushrooms
1/4 cup Bread crumbs
2 cloves Garlic
1/2 Lemon juiced

Method:

1. Crush the garlic , add the parsley and combine.
2. Heat the oil in a large skillet.
3. Add the mushrooms, salt, and cook for 5-10 minutes over high heat, tossing constantly, until mushrooms lose and reabsorb their moisture.
3. Add the parsley and garlic, stir, add the lemon juice, stir.
4. Toss with breadcrumbs and pepper,

Yummy..

Mexican Fajitas - Mexican

2007-03-05T03:01:00.000-08:00

Ingredients:

450 g sirloin steak
1/4 cup beef stock
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoon chopped fresh coriander
1/4 teaspoon freshly ground pepper
1 tabelspoon vegetable oil
1 medium onion, thinly sliced
1 small green & red bell peppers, cut in thin strips
1 large tomato, diced
4 large flour tortillas
Salsa, sour cream or guacamole (optional) - Found at Sultan Center

Method:

- Slice beef in thin strips.

- In a medium bowl, combine stock, lime juice, garlic, chili powder, ground cumin, half the coriander and pepper. Add beef, turning to coat each piece, and refrigerate, covered, for 15 minutes.

- In a large frying pan heat oil, drain beef, reserving marinade. Add beef to pan and stir-fry until no longer pink, about five minutes.

- Add onion and bell pepper and stir-fry for 2 minutes or until tender-crisp.

- Stir in marinade and cook, stirring, for a couple of minutes. Add tomato and chili, turning ingredients, until hot through. Add remaining coriander.

- Wrap tortillas in foil and warm in the oven for 5 to 10 minutes.

- Serve beef mixture wrapped in warmed tortillas. Top with salsa, sour cream or guacamole, if desired.

Enjoy...

More Amazing Marinades

2007-03-04T14:37:00.000-08:00

Chicken Marinade:

1 tablespoon garlic, minced
1/4 cup balsamic vinegar
1/4 cup cider vinegar
1/4 cup dijon mustard
1 teaspoon thyme
1 1/4 cup olive oil
Salt & pepper to taste

Mix all ingredients together. Pour onto chicken. Best to marinate 24 hours. Grill or bake.

Fish Marinade:

1 tablespoon garlic, pressed
1 teaspoon dill
1/3 cup lemon juice
1 cup olive oil
Salt & Pepper to taste

Mix all ingredients together. Pour onto fish. Best to marinate 24 hours. Grill or bake.

French Onion Soup

2007-03-03T15:03:00.000-08:00

Serves 6

Ingredients:

2 tablespoons butter
3 large onions, peeled, sliced
1 can beef broth
3 cups cold water
1 bay leaf
6 slices French bread, toasted
1 cup Shredded Swiss Cheese
1/4 cup Grated Parmesan Cheese

Method:

- Melt butter in large skillet on medium heat.

- Add onions; cook about 15 minutes or until golden brown, stirring frequently.

- Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf.

- Preheat broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses.

- Broil 5 to 10 minutes or until cheese is golden brown.

Enjoy...

Tip:

For a milder cheese flavor, substitute Shredded Mozzarella Cheese for the Swiss cheese.

Caramel Cheesecake II

2007-03-02T14:46:00.000-08:00

This is another recipe for Caramel Cheesecake that I came across a while ago and decided to try out. It's a little bit harder than the previous one I posted.. and might I add..yummier !

try it out..

Serves 10 to 12

Ingredients:

Gingersnap crust

Nonstick vegetable oil spray
1&1/2 cups ground gingersnap cookies
5 tablespoons unsalted butter, melted
2 tablespoons golden brown sugar

Cheesecake

4 packages cream cheese, room temperature
1 cup golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping

1&1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream

Method:

For gingersnap crust

- Preheat oven to 350°F.
- Spray bottom of 9-inch springform pan with 2&1/2-inch-high sides with nonstick spray.
- Stir ground cookies, butter, and sugar in medium bowl until moist clumps form.
- Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil.
- Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake

- Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla.
- Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
- Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping

- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
- Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
- Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1&1/4 cups, stirring occasionally, about 8 minutes.
- Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.

Enjoy...

Smoothies & Shakes ~ Diet

2007-03-01T15:43:00.000-08:00

Serves 3

These smoothies will supply most of the vitamins and amino acids you'll need for a day.

Smoothie #1

1 cup soymilk
1 cup fresh orange juice
1 apple, cored and diced
3 bananas
8 frozen peach halves
1 cup fresh pineapple, diced
1 mango, peeled and diced
2 tablespoons wheat germ
2 tablespoons nutritional yeast

Blend all ingredients together. Drink and enjoy!

Smoothie #2

1 cup pineapple/coconut juice
1/2 cup apple or orange juice
2 frozen bananas
1/2 cups frozen strawberries

Pour juices into blender. Add fruit and blend well. Enjoy!

Strawberry & banana Shake

1&1/2 cups soy milk
3/4 cups frozen strawberries, unsweetened
1&1/2 frozen bananas
1/2 teaspoon vanilla
maple syrup (to taste)

Whiz all ingredients in a blender. Serve immediately. Shake should be fairly thick.

Sandwich speads

2007-02-28T16:17:00.000-08:00

Chicken Chunky Spread:

Ingredients:
dark and white meat chicken, minced
1/2 cup mayonnaise
2 tabelspoons honey dijon mustard
1 red bell pepper, chopped
2 green onions, chopped
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup shelled salted sunflower seeds

method:
In medium bowl, combine all ingredients and blend gently to combine. Cover tightly and refrigerate up to 3 days. Makes enough for 4-6 sandwiches

Chicken Curry Spread:

Ingredients:
dark and white meat chicken, minced
2/3 cup mayonnaise
1 can pineapple tidbits, drained (cubes)
1/4 cup mango chutney
1&1/2 teaspoons curry powder
1/2 cup chopped celery
1/4 cup chopped peanuts

Method:
Combine all ingredients in medium bowl and blend gently to combine. Cover tightly and refrigerate up to two days. Makes enough for 4-6 sandwiches

Egg Salad Spread:

Ingredients:
6 eggs
3 tabelspoons mayonnaise
2 tabelspoons Miracle Whip
1 tabelspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

Method:
Boil eggs. Then peel eggs and cut in half.
Remove yolks and place in medium bowl. Mash until smooth with mayonnaise, salad dressing, salt, and pepper. Chop egg whites and add to egg yolk mixture with cheese. blend gently, cover and refrigerate tightly up to 2 days. 4-5 sandwiches

Olive Spread

Ingredients:
1 packet cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green olives or black or both
1/2 cup chopped pecans
2 tabelspoons olive juice
dash pepper

Method:
In a medium bowl, cream the cream cheese until smooth and softened. Add mayonnaise and stir thoroughly to combine. Add olive juice for desired spreading consistency, then fold in olives and pecans. Cover and refrigerate.

Turkey & Cucumber Spread

Ingredients:
1/3 cup mayonnaise
1 tabelspoon dried dill weed
dash pepper
1/2 cup cooked turkey, chopped
1 cup cubed dill Havarti cheese - found in Sultan Center
1 cucumber, peeled, seeded, chopped

Method:
Combine all ingredients in medium bowl and mix gently to combine. Cover tightly and refrigerate.

getting hungry..?

Chicken Enchiladas

2007-02-27T14:40:00.000-08:00

Ingredients:

4 skinless, boneless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 flour tortillas - found in Sultan Center
1 jar taco sauce
3/4 cup shredded Cheddar cheese

Method:

Preheat oven to 350 degrees.

In a skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet.

Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.

Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Enjoy..

Marinates ~ JO

2007-02-26T23:40:00.000-08:00

Some Marinates by Jamie Oliver..

Cajun Spicy

Ingredients:

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves of garlic, peeled and crushed
3 tablespoons of onion flakes
2 tablespoons of dried oregano
salt

Method:

Crush all the ingredients together until you have a powdery consistency, and rub all over your chosen meat.

Asian Marinade

Ingredients:

2 sticks lemon grass, crushed and bruised
1 small handful of kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 fresh red chili, finely chopped
2 limes, halved, juiced and skin squashed
10 good splashes of olive oil

Method:

Crush and crumble together in a bowl and coat over your chosen meat. Also works brilliantly with fish.

Olive oil & Lemon juice

Ingredients:

2 tablespoons lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper, to taste

Method:

Mix all together and use of your chosen meat.

Shrimp & Garlic Spaghetti

2007-02-25T14:04:00.000-08:00

Serves 4-6

Ingredients:

1 whole pack of Spaghetti
1 pound medium shrimps, deveined, shelled and chopped coarsely.
1/4 cup fresh parsley
1 teaspoon chili flakes
2 tablespoons butter
5 cloves of garlic
Salt and ground black pepper to taste

Method:

- Put pasta to boil. Remember to toss in 1/4 cup of salt into boiling water with pasta. 10-12 mins.

- In the meantime, in a par or skillet, brown the garlic

- Toss in shrimps and chili flakes. As soon as the shrimps turn pink, remove.

- Using same skillet, toss in butter, return chilli/shrimps into it and cook thoroughly

- Toss in parsley and mix nicely

- Toss in pasta and mix until everything is distributed nicely. Serve hot!

Cream-Filled Chocolate Cake

2007-02-24T12:31:00.000-08:00

Serves 16

Ingredients:

Filling:
1/4 cup sugar
1 package cream cheese, softened
1 large egg
1 teaspoon vanilla extract

Cake:
2 cups flour
1&1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup butter, softened
3 large eggs
1&1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Glaze:
2 ounces white chocolate
2 teaspoons vegetable shortening
1/4 cup semi-sweet chocolate chips

Method:

- Heat oven to 350°F.

- Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

- Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth.

- Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

- Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

- Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm.

- Repeat with remaining shortening and chocolate chips. Store refrigerated.

Yumm...

Items needed:

Asparagus with Parmesan

2007-02-23T14:13:00.000-08:00

Serves 4

Ingredients:

1 bunch of fresh asparagus
1 tablespoon butter
2 tabelspoons olive oil
1/2 teaspoon garlic pepper seasoning (found at the Sultan Center)
2 tabelspoons shredded parmesan cheese
non-stick cooking spray (also found at TSC)

Method:

- coat the grill with non-stick cooking spray. Preheat the grill to medium high, break the asparagus's tough ends and set them aside.

- Blend the melted butter, olive oil and garlic pepperin a small bowl.

- place the asparagus directly on the grill (parallel to grid) after brushing them with half the butter mixture.

- Grill the asparagus covered 6 to 8 minutes or until the asparagus is lightly charred and tender., carefully turn once.

- Remove to a serving platter. Drizzle with the remaining butter mixture, toss to coat and sprinkle with parmesan cheese.

Enjoy...

Preserved Feta with Herbs ~ JO

2007-02-22T23:24:00.000-08:00

Ingredients:

feta cheese
fennel seeds
pepper
2 dried chilies
olive oil
dried herbs, i.e. parsley, thyme, red basil, green basil, oregano

Method:

- Put the cheese on paper towels to remove excess moisture.

- Cut the chilies into small pieces. Put them on a flat surface with fennel seeds and some pepper. Crumble the herbs lightly and remove the thick stalks.

- Spread out on the surface and push the cheese into the mixture, so seeds and herbs stick to it.

- Put the cheese carefully into a jar. Break the cheese into smaller pieces to leave as little space as possible in the jar. Fill the jar with olive oil.

- Ready to serve after 1 week. Do not put in the fridge, as the oil will stiffen. A delicacy served on warm baguettes.

Enjoy...

Baked Potato Soup

2007-02-21T13:55:00.000-08:00

A home-made recipe.. delicious and filling..

Serves 6

Ingredients:

2 tablespoons butter
1/4 cup flour
4 cups milk
2 cups peeled, chopped potatoes
4 green onions, chopped and divided
1/2 teaspoon salt
1/2 teaspoon white pepper
1&1/2 cups shredded cheddar cheese, divided
4 slices of turkey bacon, cooked, crumbled

Method:

1. melt butter in a pot over low heat; add flour and stir until it's smooth.

2. Cook, stirring constantly, 1 minute until it thickens and bubbles.

3. Gradually stir in the milk. Stir in the potatoes, half the green onions, salt and pepper.

4. Cook over medium heat, stirring frequently, 30 minutes or until thickened and the potatoes are done and cooked.

5. Stir in 1 cup of cheese and cook for about 5 minutes more.

6. Serve the soup with the remaining cheese, green onions and bacon.

Enjoy...

3abeer's Kitchen.. a new addition

2007-02-20T10:12:00.000-08:00

Because you nagged.. and complained that I don't have any arabic recipes posted on my well fed club, and because I didn't want to cause any confusion by posting my arabic recipes here, so...

here's my latest addition.. a recipe blog in Arabic.

3abeer's Kitchen

(www.wa9fa.blogspot.com)

Enjoy...

Cheese Pancakes with Strawberry Syrup ~ NL

2007-02-19T23:44:00.000-08:00

Ingredients:

2 cups strawberries, chopped into quarters
1/2 teaspoon balsamic vinegar
1/2 to 1 teaspoon sugar
3 eggs, yolks and whites separated
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup cottage cheese
1/3 cup flour

Method:

- Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar.Stir before covering with plastic wrap and leaving to steep while you make the pancakes.

- Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.

- Heat a nonstick skillet and dollop the batter onto it. Make pancakes of about 3 to 4 inches in diameter. Each pancake will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.

- Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot pancakes.

Enjoy...

Tiramisu ~ WS Style

2007-02-18T16:39:00.000-08:00

Ingredients:

6 egg yolks
3/4 cup sugar
1 pound Mascarpone Cheese, softened (found in Sultan Center)
2 cups heavy cream, chilled
2 tablespoons water
1 teaspoon vanilla
2 tablespoons espresso, plus 2 to 3 cups brewed 5 egg whites
40-50 lady fingers
cocoa powder

Method:

- In a mixing bowl set over a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick (4 to 5 minutes).

-Transfer the mixture to the bowl of an electric mixer.

- Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).

- In a chilled large mixing bowl, beat the cream to stiff peaks.
Add the water, vanilla and the 2 tablespoons of espresso and beat until smooth.

- In a clean mixing bowl, beat the egg whites to stiff peaks.With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.

- Add about 1 cup of the beaten egg whites and fold gently until blended.

- Add the remaining egg whites and fold gently until the mixture is smooth and blended.

- One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep). Continue to form a complete layer.

- Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.

- Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

- Dust the Tiramisù with cocoa powder to create a rich, dark topping.
Refrigerate at least 4 hours or up to 1 day before serving.

Enjoy...

Amazing Tuna Salad

2007-02-17T16:23:00.000-08:00

lovely and refreshing...

Serves 4

Ingredients:

1 cup uncooked elbow macaroni
1 teaspoon salt
1 quart water
1/2 cup chopped green onion
1 cup chopped red, orange, and or yellow bell peppers, seeded and de-stemmed
1/4 cup chopped fresh parsley
2 cans of tuna in water
2-3 Tablespoons olive oil.
2 stalks of celery, chopped
Juice of 1/2 lemon, freshly squeezed
1/4-1/3 a head of iceberg lettuce, roughly chopped into 2 inch long strips
1/2 cup mayonnaise
1/2 teaspoon paprika
Fresh ground pepper

Method:

1 In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Simmer either covered or uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente. When ready, remove from heat, drain and rinse with cold water.

2 While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery and lemon. Fold in the iceberg lettuce and mayonnaise until well mixed. Add the paprika. Add fresh ground pepper to taste.

Enjoy...

Taken from Simply Recipes

Egg Salad Sandwich

2007-02-16T15:46:00.000-08:00

Makes 6 Sandwishes...

Ingredients:

12 turkey bacon slices
8 large hard-boiled eggs, peeled and coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Method:

- Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.

- Combine eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.

- Place toast slices on work surface and spread lightly with remaining mayonnaise. Divide egg salad amoung 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

Yummy...

Herbed Chicken with Potatoes ~ JO

2007-02-15T23:26:00.000-08:00

Serves 4

Ingredients:

1 small chicken per person
750 grams potatoes
12 cloves of garlic
4-6 parsnips
fresh sage
fresh rosemary
fresh thyme
fried turkey bacon

Method:

- Peel the potatoes, cut into wedges and boil with whole, unpeeled garlic cloves.

- Remove the water. Cut the parsnips lengthwise, into 6 pieces. Remove the coarse stalks from herbs and put in a bowl together with parsnips.

- Put the potatoes and garlic into a bowl with some salt and pepper. Mix it all together.

- Stuff the chickens with potato mixture. Put rosemary twigs through the chickens, from one thigh to another, to keep the stuffing and the thighs in place.

- Put the chickens in a pan and spread the parsnip pieces between them. Add salt and pepper, and fry in the oven at about 225 °C, approx. 45 min.

- Add a few pieces of fried turkey bacon to the plate before serving.

Enjoy...

Love Toasts with fried eggs

2007-02-14T12:08:00.000-08:00

Happy valentine's Day...

“A simple yet significant gesture to convey your feelings on the morning after”

Ingredients:

2 slices thick-sliced egg bread (toast)
2 large eggs
1 tablespoon butter
Salt & ground black pepper

Heat a large non-stick skillet over low heat for 5 minutes. Meanwhile, make a heart-shaped hole in each slice of bread, large enough to fit one egg, leaving crust intact. Add butter to skillet; let it melt & foam. When foam subsides, about 1 minute later, place bread in & toast on one side.
Turn toasted bread over & crack egg into heart-shaped hole in bread. Season egg with salt &amp;amp;amp; pepper; cover & cook for about 2 minutes for runny yolks. Remove from skillet with spatula. Slide onto plate carefully & serve.

Enjoy…

Fondue your Valentine..

2007-02-14T10:38:00.000-08:00

sharing is caring.. they say...

Serves 6

Ingredients:

1 cup cocoa powder, sifted
1&1/4 cups spring water
1&1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces premium semi-sweet chocolate, chopped
Pound cake and fruit (bananas, apples, and strawberries), cut into bite sized pieces

Method:

- Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.

- Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

Enjoy...

Items used:

Chocolate Strudel

2007-02-13T14:29:00.000-08:00

Ingredients:

1/4 lbs. butter - melted, clarified
4 sheets filo dough
1/3 cup ground almonds
1 teaspoon cinnamon
2 teaspoon sugar
8oz. semi-sweet chocolate - coarsely chopped
3/4 cup almonds - toasted, slivered

Method:

- Preheat oven to 375°F. Melt and clarify butter. Set aside. Have filo sheets unrolled and covered with a damp cloth.

- Mix ground almonds, cinnamon and sugar together. In another small bowl, combine chopped chocolate and toasted almonds.

- Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some of the ground almond mixture. Lay another filo sheet on top. Brush with butter and proceed as with the first sheet.

- Once on top layer, brush again with butter. Place chocolate/almond mixture on the lower third of the stacked filo sheets. Lift the pastry gently over the chocolate to cover it. Fold in the left and right edges of the filo about 2 inches towards the center.

- Roll from the bottom in jellyroll fashion. Place seam side down on a lightly greased baking sheet. Bake 35-40 minutes until lightly browned.

- Let cool before slicing. Use a serrated knife. Dust with icing sugar before serving, if desired. Cool thoroughly.

Enjoy...

Veal Picatta

2007-02-12T13:54:00.000-08:00

Serves 4

Ingredients:

1 to 1&1/4 pound thin veal scallops
flour
salt and pepper
2 tablespoons olive oil
3 tablespoons butter, divided
6 to 8 ounces sliced mushrooms
1 clove garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon fresh chopped rosemary, or about 1/2 teaspoon dried rosemary
2 tablespoons fresh chopped parsley
2 tablespoons water

Method:

- Heat olive oil and 2 tablespoons of the butter in skillet over medium heat. Sprinkle veal with salt and pepper; dust lightly with flour. Sauté veal quickly, turning once. Remove veal from pan when browned.

- Add remaining 1 tablespoon butter; sauté mushrooms until tender and browned. Add the veal back to pan along with garlic, lemon juice and zest, herbs, and wine. Turn to coat; cover skillet and simmer for about 3 to 4 minutes.

- Arrange veal on a platter; spoon mushrooms and pan drippings over the veal.

Enjoy...

Creme Brulee ~ French Cuisine

2007-02-11T12:18:00.000-08:00

makes 6-8

Ingredients:

1 litre of thickened cream
1 vanilla bean, split and scraped
12 egg yolks
250 grams caster sugar

Method:

- Boil cream and vanilla. Whisk yolks and sugar together. Pour cream slowly over yolk mix and whisk to combine. Strain mixture through fine strainer. Skim the scum off the top with a spoon. Pour into custard cups.

- Bring water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way the cup's sides (the water should come up to the level of the custard inside the cups. You must protect your custard from the heat)

- Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly.

- Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.

- To serve: sprinkle even layer of caster sugar over each pot, then caramelise using a blowtorch. (If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown). R

- Refrigerate creme brulees at least 10 minutes before serving.

Tip:

make the custard a day ahead, allowing for a bubble-free surface for even caramelisation.

Enjoy...

Butter Chicken ~ Indian Cuisine

2007-02-10T23:45:00.000-08:00

Ingredients:

150ml natural yogurt
50g ground almonds
1&1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400g can tomatoes
1&1/4 teaspoon salt
1kg chicken, skinned, boned and cubed
75g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoon fresh coriander, chopped
4 tablespoon cream

Method:

- Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

- Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside.

- Melt together the butter and oil in a medium pot, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

- Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.

- When serving, garnish the indian butter chicken with the remaining chopped coriander.

Enjoy...

Marinated Lemons ~JO

2007-02-09T11:25:00.000-08:00

An aromatic marinate to add to your chicken or fish .. by Jamie Oliver..
I have my jar of those amazing marinated lemons and I always add them to my chicken.

Ingredients:

1 handful of coriander seeds
1 handful of fennel seeds
whole, black pepper
some whole cinnamon
1 package of coarse sea salt
dried thyme
bay leaves

Method:

- Wash the lemons. Cut them almost through - into 4 pieces. Put the spices in a cloth and smash them 3-4 times to release the aroma.

- Put spices in a bowl together with salt, some twigs of thyme and some bay leaves. The salt will suck out the aromas and the juices from the lemons.

- Push the mixture into the lemons - as much as will fit in. Pour some of the salt mixture into a large jar, press as many lemons as possible into it. Put the rest of the salt mixture on top.

- Close the jar with a tight lid, and shake it to spread the salt evenly. It will take about a month to soften the skin of lemons. After this they'll be ready for use.

- You can preserve the lemons up to about 2 years. Cut the lemons into thin slices when using them with your dish as desired.

Enjoy..

Chocolate Mousse Pie

2007-02-08T15:11:00.000-08:00

Serves 12-16

Prep. time: 35–40 minutes
plus eight or more hours downtime.

Ingredients:

For the Chocolate Cookie Crust:

24 double-chocolate Oreo cookies
1/4 cup unsalted butter, melted

For the Chocolate Mousse Filling:

1&1/2 pounds semi-sweet chocolate chips, melted
1 tablespoon instant espresso powder
1/2 cup warm water
1/2 cup water
4 egg yolks, room temperature
2 cups heavy cream

whipped cream or raspberries for decoration

Requires a 10-inch springform pan.

Method:

For the Chocolate Cookie Crust:

- Preheat oven to 350° & Prepare a 10-inch springform pan.

- Place the broken cookies into the bowl of a food processor fitted with a steel blade and blitz to create fine crumbs.

- Pour the crumbs into a medium bowl, add the melted butter, and mix until well combined.

- Place the crumbs into a 10-inch springform pan and press evenly over the bottom and half way up the sides.

- Bake 10–12 minutes until set.

- Remove from the oven and cool completely before filling.

For the Chocolate Mousse Filling:

- Add the espresso powder to the warm water and mix well.

- Place the melted chocolate, espresso, water, and egg yolks into a spacious bowl and mix until smooth.

- Pour the cream into the bowl of your electric mixer and whip until it forms stiff peaks.

- Pour the chocolate mixture into a spacious bowl and use a large wire whisk to fold in the whipped cream. Fold gently but thoroughly, until no streaks remain.

- Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours or overnight.

- Remove the mousse pie from the refrigerator 30 minutes before serving.

- Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate, decorate, and serve.

yum!

Grilled Shrimp with Cilantro Sauce

2007-02-07T16:06:00.000-08:00

Serves 4

Prep time: 30 minutes
Total time: 30 minutes

Ingredients:

6 cups (1 head) cabbage, shredded
2 tablespoons canola oil
Fresh lime juice
Toasted sesame seeds
Coarse salt and ground pepper
32 medium shrimp (about 1 pound), peeled and deveined
1/4 cup Asian Cilantro Sauce

Asian Cilantro Sauce Ingredients: (makes 1/2 cup)

2 cups fresh cilantro leaves
2 tablespoons canola oil
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
Pinch of crushed red pepper

Method:

1. Heat grill to high. In a large bowl, toss 6 cups shredded cabbage with 2 tablespoons canola oil, fresh lime juice, and toasted sesame seeds. Season with salt and pepper.

2. Thread 32 peeled and deveined medium shrimp on 8 skewers. Place in a shallow dish; toss with 1/4 cup of the Asian Cilantro Sauce. Season with salt and pepper. Grill until opaque, 2 to 4 minutes per side.

3. Serve the shrimp skewers with sesame cabbage, remaining 1/4 cup cilantro sauce, and lime wedges.

For the Asian Cilantro Sauce:

1. In blender, purée ingredients until smooth.

Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.

Enjoy...

Courtesy of Martha Stewart

Lobster Artichoke Dip

2007-02-06T15:52:00.000-08:00

An amazing dip.. suitable for appetizer, or as a main dish..

Ingredients:

3 cups cooked lobster meat cut into bite-sized chunks
1 can artichoke hearts, drained and chopped
1/4 cup sun-dried tomatoes (dry packed), chopped
1 pkg frozen spinach, well drained and squeezed
3 small cloves garlic, minced
1 cup mayonnaise
8 oz. Philadelphia cream cheese, softened
1/2 cup grated Parmesan or Romano cheese
1&1/2 cups shredded mozzerella cheese.
1 tablespoon lemon juice
1 teaspoon Italian Seasoning
Salt and Pepper to taste

Method:

- Preheat oven to 375°.
- Reserve several pieces of the lobster meat as a garnish and set aside.
- Mix all ingredients in a bowl.
- Spoon into a 9x9 ungreased baking dish and spread evenly.
- Bake uncovered for 20-25 minutes or until bubbling and golden brown on the top.
- About 5 minutes before being done, arrange the reserved lobster pieces around the top of the dip as a garnish.
- serve it hot with your favorite sliced french bread or pita chips.

Enjoy...

Recipe from Lobster Gram

Avocado Milkshake

2007-02-05T15:31:00.000-08:00

My aunte's and cousin favorite drink

Ingredients:

1 liter milk
2 - 3 halved and peeled avocados
1/2 cup sugar

Method:

Blend on medium for 3 to 5 minutes.

Enjoy...

Refreshing Salad .. EL

2007-02-04T13:20:00.000-08:00

Easy breazy..

Serves 4

Ingredients:

6 large peeled shallots, cut in half
1/2 cup olive oil
Salt and pepper
1/2 pound tomatoes (about 2 medium), cut into wedges
1 large cucumber, peeled, seeded and sliced into 1/2-inch pieces
2 tablespoons balsamic vinegar
1 tablespoon chopped tarragon

Method:

- Preheat the oven to 400 degrees.
- Toss the shallots with 1-tablespoon olive oil and season with salt and pepper. Roast for 12 minutes.
- Meanwhile, place tomatoes and cucumbers in a mixing bowl. Place shallots in a small bowl. Mix in vinegar, tarragon, remaining olive oil, and season. Toss with the tomatoes and cucumbers.

Enjoy...

Chocolate Souffle

2007-02-03T12:33:00.000-08:00

Serves 6

Ingredients:

7 ounces finely chopped semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1&1/2 teaspoons vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish

Method:

- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

- Set an oven rack in lower third of the oven and preheat to 400 degrees F.

- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.

- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

- Fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Enjoy...

Mushroom & Peas Risotto

2007-02-02T03:47:00.000-08:00

Serves 6

Ingredients:

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1&1/2 cups short-grain white rice
2/3 cup water
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Method:

- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board.

- Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.

- Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Enjoy...

Yummy Crab Cakes

2007-02-01T15:19:00.000-08:00

Serves 6

Ingredients:

1 pound crabmeat
1 egg, beaten
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 cup diced onion
1/2 teaspoon ground black pepper
3/4 teaspoon crab seasoning
1 cup fresh grated bread crumbs

Method:

- Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed.

- Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet).

- Fry on one side until golden brown and turn over on other side to get the same.

I normally serve this with a dill-meyo sauce:

1/2 cup mayonnaise
1 teaspoon fresh dill, finely chopped
1/2 teaspoon lemon juice
a dash of tabasco sauce

In a small bowl, whisk together ingredients until blended.

Enjoy...

Easy Chocolate Pudding..

2007-01-31T15:49:00.000-08:00

Serves 4

Ingredients:

1/2 cup sugar
2 tablespoons cornstarch
2 cups milk
1&1/2 oz. semisweet chocolate, chopped
1 large egg, lightly beaten
1 teaspoon vanilla extract

Method:

- Combine the sugar and cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended.

- Stir in chocolate. Bring to a boil over medium heat; cook 7 minutes, stirring constantly.

- Gradually add hot milk mixture to egg, stirring constantly with a whisk. Return the milk mixture to the pan, and cook until thick and bubbly (about 30 seconds), stirring constantly.

- Remove from heat, and stir in the vanilla. Spoon the mixture into a bowl; place plastic wrap over the surface, and cool to room temperature.

you can serve it with whipped cream or some strawberries..

Enjoy...

Chili Crabs

2007-01-30T14:28:00.000-08:00

Ingredients:

2-3 whole cooked crabs
1/4 cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce
2 tablespoons regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 green onions, sliced thin
1 piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 chile, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish

Method:

- Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg.

- In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.

- Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!

Enjoy...

The Ultimate Burger..

2007-01-29T23:06:00.000-08:00

die and go to heaven..

Serves 6

Ingredients:

Patty:

1 1/2 pounds ground beef
3 tablespoons chopped parsley leaves
2 tablespoons grated onion
4 tablespoons (1/2 stick) butter, softened
Salt and freshly ground black pepper
4 ounces American cheese, cut into 6 portions

Special Sauce:

1 cup mayonnaise
1/2 cup yellow mustard
1/4 cup ketchup
Hot sauce
2 tablespoons finely chopped pickled jalapenos

To serve:

6 hamburger buns
6 leaves lettuce
6 tomato slices
6 onion slices

Method:

- Preheat broiler or grill. Mix beef, herbs, onions and cubed butter together with your hands and form 6 balls. Push a piece of American cheese into the center of each ball. Mold ground beef around the cheese in the shape of a patty. Cook on hot grill or in skillet to desired doneness.

Special Sauce:

Stir all ingredients together until well blended.

Enjoy...

Emeril's Asparagus Salad with Vinaigrette

2007-01-28T22:59:00.000-08:00

This Recipe is courtesy of Emeril Lagasse...I love this recipe..

Ingredients:

1/4 cup white vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Method:

- In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

- Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

Enjoy..

Tomato & Basil Bruschetta

2007-01-27T16:02:00.000-08:00

Makes 20 appetizers

Ingredients:

3 tablespoons olive oil, divided
1 loaf Italian bread, cut into 1/2-inch slices
1&1/2 cups chopped seeded plum tomatoes
1 jar diced pimientos peppers, rinsed and drained
2 tablespoons chopped fresh basil
1 teaspoon vinegar
1 teaspoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 tablespoon grated Romano cheese
Fresh basil leaves

Method:

- Using 2 tablespoons oil, lightly brush one side of bread slices. Place bread oil side up on an ungreased baking sheet. Bake at 350 degrees for 15 minutes or until lightly browned.

- In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in Romano cheese.

- Place a whole basil leaf on each slice of toasted bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately.

Enjoy...

Banana Pie

2007-01-26T03:37:00.000-08:00

As easy as one two three....

Ingredients:

1 graham cracker pie crust
1 box instant vanilla pudding (found in Sultan Center)
1 box instant banana pudding (found in Sultan Center)
2 cups milk
package cream cheese, softened
1 carton whipped topping
3 ripe bananas
1/2 cup coconut (optional)

Method:

Mix vanilla and banana pudding together with milk, add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and coconut. Chill for at least 1 hour before serving.

Chicken Wild Rice Soup

2007-01-25T03:26:00.000-08:00

Prep. time: 30 min.
Cooking time: 15 min.

Serves 10

Ingredients:

1 package long grain and wild rice mix
1/2 pound boneless skinless chicken breasts, cubed
1/2 pound sliced fresh mushrooms
1&1/4 cups chopped onions
2 garlic cloves, minced
1 tablespoon oil
2 cans chicken broth
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons cornstarch
1 can evaporated milk
6 tablespoons sliced green onions

Method:

1. Boil rice and prepare it according to the package, omitting butter. Meanwhile, in a large saucepan, sauté the chicken, mushrooms, onions and garlic in oil until chicken is no longer pink and vegetables are tender.

2. Add the prepared rice, broth, tarragon, thyme, and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.

Salmon with Avocado Salsa

2007-01-24T16:07:00.000-08:00

Serves 4

Ingredients:

1 ripe avocado, diced
1 finely chopped cucumber
1 small red onion finely diced
1 large handful parsley
2 teaspoons fish sauce
1/2 lime
4 tablespoons olive oil
200g Smoked Salmon.

Method:

- Put 1 diced avocado in a large bowl. Add the cucumber, red onion, parsley, fish sauce, and olive oil. Squeeze the juice from the lime, then gently toss to mix, being careful not to mash the avocado.

- Cut the salmon fillets into slices and add the salsa on top.

Tip:

for a little zing...you can add 2 large red chillies and an additional lime. Using a sharp knife cut the top and base off the lime. Sit the lime on a chopping board and run the knife down all sides, removing the skin and pith. Run the knife between the membranes to release the lime segments then finely chop them and gently stir them into the salsa. Finely chop the chillies and sprinkle over the top.

Enjoy...

Banana Bread Recipe # 1 - Banana Nut Bread

2007-01-23T15:56:00.000-08:00

Ingredients:

3-4 over-ripe bananas
2&1/4 cups Flour
2 cups sugar
3 eggs
3/4 cup vegatable oil
1/4 cup milk
1&1/3 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped walnuts (or nuts of your choice)

Method:

- Preheat oven to 350 degrees.

- Combine flour, sugar, salt then add eggs and oil. Dissolve baking soda in milk and add to mixture.

- In a separate bowl, mash bananas well, then add to mixture and blend well.

- Add nuts and vanilla.

- Pour mixture into 2 greased loaf pans.

- Bake for 50-60 minutes until golden brown and the tops of the loaves crack open a bit.

- Cool in pans until pan can be handled, remove from pan and continue to cool.

Bon apetit..

Seafood linguine

2007-01-22T15:45:00.000-08:00

Serves 6

Ingredients:

2 pounds mussels or small hard-shell clams in shell, scrubbed
1 bottle clam juice
1/4 cup butter, divided use
3/4 cup sliced green onions
2 large cloves garlic, finely minced
1 pound medium-size raw shrimp, shelled and deveined
12 ounces fresh linguine
1/2 cup chopped parsley

Method:

- Pull beard from each mussel with a swift tug.

-Pour clam juice into a 5 to 6-quart pan and bring to a boil over high heat. Add mussels; reduce heat, cover, and boil gently until shells pop open, about 5 to 10 minutes.

- Discard any unopened mussels. Drain mussels, reserving liquid; keep mussels warm. -- Strain cooking liquid to remove grit; reserve 1 cup of the liquid.

- Melt 2 tablespoons of the butter in a wide skillet over medium-high heat. Add onions and garlic and cook, stirring often, until onions are softened, about 3 minutes. Increase heat to high and bring to a boil; then boil, uncovered, until reduced by about half, about 5 minutes.

- Stir in remaining 2 tablespoons butter. Add shrimp, then cover and remove from heat. Let stand until shrimp are opaque in center, about 8 minutes.

- Meanwhile, cook linguine in a about 3 quarts boiling water until al dente, about 1 to 2 minutes; or cook according to package directions. Drain well.

- Add pasta and parsley to shrimp mixture and toss gently to combine. Mound on serving platter and top with mussels.

Enjoy...

Caramel Cheesecake

2007-01-21T15:25:00.000-08:00

Ingredients:

For the Crust:
4 Tablespoons melted butter
1&1/2 cups graham cracker crumbs

For the Caramel:
1 cup sugar
1/4 cup water
1/2 cup whipping cream

For the Cheesecake:
4 packages cream cheese, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
1/4 tablespoon salt
4 large eggs, at room temperature

For the Caramel Panes: (optional)
1 cup sugar
1/4 cup water

Method:

For the crust:
- Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.

For the caramel:
- Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3&1/2 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.

For the cheesecake:
- Beat cream cheese and both sugars at medium speed of an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.

- Pour two-thirds of batter over crust. Beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.

- Bake at 350°F. for about 50 minutes, or until edges are firm but middle still wiggles. Remove from oven and cool. Chill. Decorate with caramel panes just before serving.

Caramel Panes: (Optional)
- Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into a 9-inch, well-buttered round cake pan or plate.

- When the caramel starts to harden, cut each circle into six wedges with a pizza wheel or a sharp knife. As caramel continues to harden, recut the wedges several times.

- Slide the tip of a sharp knife under a wedge and remove from plate. Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration.

- Just before serving, place three panes in a spoke pattern on top of cheesecake. In each space between panes, wedge a pane vertically into cake.

Enjoy...

Chicken Fried Rice ~ Chinese

2007-01-20T16:43:00.000-08:00

Serves 6

Ingredients:

1 tablespoon Oil
1 Egg, slightly beaten
2 tablespoons Oil
1 cup chicken, finely diced
1 medium onion, finely diced
1/2 cup carrots, finely diced
1/2 cup bamboo shoots, finely diced
1/2 cup celery, finely diced
1 cup fresh bean sprouts
1/2 cup frozen peas (opt)
1/2 cup sliced mushrooms (opt)
4 cups cooked rice (short grain)
Soy sauce
Salt & Pepper

Method:

1. Cut up and prepare all ingredients. Reserve.

2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve.

3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked.

4. Add bean sprouts, peas, celery. Stir and cook for 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes.

5. Add cooked rice, season with salt, pepper, soy sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soy sauce and does not remain white.

6. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers.

Enjoy...

Key Lime Pie

2007-01-19T16:26:00.000-08:00

Ingredients:

For the Crust:

3 tablespoons butter, melted
3 tablespoons sugar
graham cracker crumbs (15 full crackers)

For the Filling:

1 cup Key Lime juice (20 - 40 key limes, depending on size and juiciness)
2 14 oz. cans sweetened condensed milk
2 egg yolks
2 whole eggs
zest of 2 limes

Method:

- Mix all crust ingredients thoroughly. Press into bottom and sides of a 10" pie tin with fingertips. Bake at 350 degrees for 8-10 minutes. Do not let burn. Remove from oven.

- Combine filling ingredients and blend until smooth and creamy. Pour into pie crust.

- Bake at 350 degrees for 35 minutes or until firm.

- Remove and let cool. Refrigerate. Serve with dollop of whipped cream and fresh lime zest.

Enjoy...

Frozen Hot Chocolate.. Yummm!

2007-01-18T15:59:00.000-08:00

Heaven...

Ingredients:

For the whipped cream:

1 cup heavy cream, very cold
1 teaspoon vanilla
1&1/2 tablespoons light corn syrup

For the frozen hot chocolate:

6 pieces of a variety of your favorite chocolates
2 teaspoons store bought hot chocolate mix
1&1/2 tablespoons sugar
1&1/2 cups milk
3 cups ice
whipped cream
chocolate shavings

Method:

The whipped cream:

1. Combine the cream and vanilla and mix well. With an electric mixer start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.

The frozen hot chocolate:

1. Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

2. In a blender, place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.

3. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Enjoy with a spoon or a straw — or both!

Taken from Sweet Serendipity: Delightful Desserts and Devilish Dish.

Dates Cake

2007-01-17T15:18:00.000-08:00

Ingredients:

For the cake:

1/2 pound dates, pitted and coarsely chopped
7 tablespoons unsalted butter, softened, plus extra for the baking dish
1 cup sugar
1&3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg, lightly beaten

For the topping:

3/4 cup light brown sugar
6 tablespoons unsalted butter
5 tablespoons heavy cream

Method:

Make the cake:

1. Place the dates in a heatproof bowl. Bring 1 cup water to a boil in a small saucepan, pour it over the dates, and let them soak until plumped, 10 minutes. Do not drain.

2. Preheat the oven to 375°F. Coat a 7-by-11-inch baking dish with butter.

3. Cream the butter and sugar together in a mixer. Sift the flour and baking powder together in a bowl and set aside. Combine the dates and their soaking liquid, the baking soda, and the vanilla in a small bowl.

4. With the mixer on medium speed, add the egg and one third of the flour mixture to the creamed butter and beat until incorporated, about 2 minutes. Gradually add the remaining flour and beat until it is mixed into the batter. Add the date mixture and beat until well blended.

5. Pour the batter into the prepared baking dish and bake until the cake springs back when tapped with a finger, or when a cake tester inserted in the middle comes out clean, about 30 minutes. Using a fork, poke holes all over the surface of the cake.

6. Preheat the broiler.

Make the topping:

1. Combine the butter, brown sugar, and cream in a saucepan and cook over medium heat, stirring, until it bubbles slightly, about 3 minutes.

2. Pour this caramel syrup over the baked cake and then slide it under the broiler until the surface begins to bubble, about 30 seconds. Immediately remove the dish from the oven. Let the cake cool a bit; then cut it into squares. Serve warm or at room temperature.

Enjoy...

Chicken and butter-lemon sauce with capers

2007-01-16T14:45:00.000-08:00

Ingredients:

4 boneless, skinless chicken breast halves, patted dry
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley

Method:

1. Cover the chicken breasts with a piece of plastic wrap and, using a meat pounder, flatten each breast to an even 1/4-inch thickness. Sprinkle the chicken on both sides with salt and pepper. Put the flour in a shallow bowl. Dredge each piece of chicken in the flour and shake off any excess.

2. In a large sauté pan, heat the oil and 2 tablespoons of the butter over medium-high heat. When the foaming subsides, add the chicken and cook until golden brown on one side, 2 to 3 minutes. Turn the chicken and brown the other side, 1 to 2 minutes. When done, remove the chicken from the pan, sprinkle with a little more salt and pepper, and set aside.

3. Remove the pan from the heat and whisk in the lemon juice and capers, scraping up any brown bits and pieces left from the chicken. Whisk in the remaining 2 tablespoons of butter.

4. Return the chicken to the pan, turn the heat to medium, and heat for 1 minute. Garnish with parsley and serve immediately.

..you can serve it with either couscous, rice, steamed veggies or a side asparagus or all the above.

Enjoy..