I found some easy recipes from internet.
CUCUMBERS IN SOUR CREAM
4 med. cucumbers, thinly sliced3/4 c. vinegar1 c. sour cream (dairy)1 tsp. chopped dill or dill seed1 1/2 tsp. salt3/4 c. water1 tsp. sugardash of pepper
Place cucumbers in medium bowl. Sprinkle with salt, add vinegar and water to cover cucumbers. Let stand 30 minutes. Drain. In a small bowl combine sour cream, dill, sugar and pepper. Stir into cucumbers. Serve immediately or refrigerate.
ACORN SQUASH
2 acorn squash1 c. brown sugar1 lb. sausage
Heat oven to 350 degrees. Cut squash in half; scoop out seeds. Place on a muffin pan (cut side up). Place 1/4 cup brown sugar in each half of squash and then place a patty of sausage on top of the brown sugar. Cook for 30-45 minutes, or until tender. Scoop out the shells and mix with melted brown sugar, serve with sausage.
SQUASH
SquashCanned cornSmall can green chiles1/4 lb. Velveeta cheeseSalt and pepper
Cut squash into slices and boil until tender. Chop chiles and add corn, chiles, and cheese to squash. Stir on medium heat until cheese melts. Add salt and pepper.
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2009年9月13日星期日
2008年11月10日星期一
2008年3月10日星期一
Scottish Shortbread Recipes
It's kind of Moulded & Shaped cookie. Te cookie dough is stiffer which can be moulded or shaped into balls, crescent or pretzel. Some dough needs to be refrigerated some does not. A wet fork can be used to press on the cookie dough to make pattern to the cookies. You can top the cookie with chopped nuts, sesame seeds, desiccated coconut, cornflakes and etc. to make the cookies look more apptetizing.
Ingredients
(A) 180g Butter, 40g Icing sugar, Zest of 1 lemon, finely grated
(B) 230g Flour, 30g Rice flour
Directions
1.Cream (A) till smooth and light, add in (B) and mix till well blended.
2.Roll it between 2 plastic sheets to 20cm in diameter.
3.Place into tray lined with baking paper. Pinch and flute the edge with fingers for decoration.
4.Score the top into even wedges.Prick all over with a fork.
5.Bake at 170 degree at the bottom rack of the oven for 25 minutes. Then move it up to the
middle rack, continue to bake for another 10 minutes.
6.Cut into wedges where marked.
Tips
Rice flour can be replaced with cornflour.
Ingredients
(A) 180g Butter, 40g Icing sugar, Zest of 1 lemon, finely grated
(B) 230g Flour, 30g Rice flour
Directions
1.Cream (A) till smooth and light, add in (B) and mix till well blended.
2.Roll it between 2 plastic sheets to 20cm in diameter.
3.Place into tray lined with baking paper. Pinch and flute the edge with fingers for decoration.
4.Score the top into even wedges.Prick all over with a fork.
5.Bake at 170 degree at the bottom rack of the oven for 25 minutes. Then move it up to the
middle rack, continue to bake for another 10 minutes.
6.Cut into wedges where marked.
Tips
Rice flour can be replaced with cornflour.
2008年1月31日星期四
Chinese Glass Noodles With Peanut Sauce
"Glass" or "cellophane" noodles are made from mung beans, and are so called because they become almost transparent when cooked. The Chinese name for them is "sai fun" and you can find them in an Asian specialty grocery, or in the international section of a well-stocked traditional grocery. Most of the time spent here is passive, for soaking and then refrigerating the noodles.
2¼ hours 15 min prep
Change to: servings US Metric
1 (4 ounce) package sai-fun noodles (mung bean noodles)
2 cups soup stock (veggie or chicken)
For the sauce
2 tablespoons peanut butter
4 tablespoons hot tap water
3 tablespoons light soy sauce
1 pinch sugar
1/2 teaspoon sesame oil
garlic-red chili paste, to taste
Garnish
green onions, chopped
1 tablespoon dry roasted peanuts, chopped
Soak the noodles for 1 hour and drain.
Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
Add the remaining ingredients for the sauce and mix with the chilled noodles.
Place the noodles on a serving dish and garnish with the green onions and peanuts.
2¼ hours 15 min prep
Change to: servings US Metric
1 (4 ounce) package sai-fun noodles (mung bean noodles)
2 cups soup stock (veggie or chicken)
For the sauce
2 tablespoons peanut butter
4 tablespoons hot tap water
3 tablespoons light soy sauce
1 pinch sugar
1/2 teaspoon sesame oil
garlic-red chili paste, to taste
Garnish
green onions, chopped
1 tablespoon dry roasted peanuts, chopped
Soak the noodles for 1 hour and drain.
Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
Add the remaining ingredients for the sauce and mix with the chilled noodles.
Place the noodles on a serving dish and garnish with the green onions and peanuts.
2008年1月25日星期五
the easiest Egyptian food recipe
Fata (Egyptian Lamb and Bread Soup) Recipe
Ingredients:
1 1/2 pound lean lamb meat without bones
2 medium>~~~~~~~~~~~~~~~~~~^^^^^^^^^^^^...
Asbusa
Ingredients:
2lbs cream of wheat
2.5 cups sugar
3/4 lb. butter
16 oz. plain yogurt
slivered almond halves
Instructions:
Bring all ingredients to room temperature. In a large bowl mix sugar and cream of wheat. Add butter, mix by hand, rubbing the buuter, sugar and cream of wheat between your palms for 10 minutes or more until the mixture is very well blended.
Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add>~~~~~~~~~~~~~~~~~~~~~~^^^^^^^^...
Bamya (Meat and Okra Stew)
Ingredients:
6 tablespoons unsalted butter or olive oil. 2 lb (1 kg) stewing lamb or beef, cut into 1 in cubes.
2>~~~~~~~~~~~~~~~~~~~~~~^^^^^^^^...
This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken well by scrubbing it with salt or flour. Soak your chickens in either salt water or buttermilk over night to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.
Egyptian Marinade
1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 cloves garlic, finely minced
1 teaspoon cayenne pepper
salt and freshly ground pepper to taste.
Instructions:
If using boneless chicken pieces, cut into 1-in cubes and place in a shallow non-aluminum container, or plastic zip top bag. You may use cut up chicken pieces also.
Combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. You can marinate for up to 48 hours if properly refrigerated.
Bring the meat to room temperature before cooking. While the meat is warmign to room temp., prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade.
If using chichen cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking. (use a kitchen brush or spoon).
Cooking time will depend upon the size of the poultry pieces; But DO NOT LET THE MEAT BECOME DRY. Watch the meat carefully. It may only take 1 hour for breast pieces and less for bonier pieces. Serve the broiled/grilled chicken with pita bread & lemon wedges.
Ingredients:
1 1/2 pound lean lamb meat without bones
2 medium>~~~~~~~~~~~~~~~~~~^^^^^^^^^^^^...
Asbusa
Ingredients:
2lbs cream of wheat
2.5 cups sugar
3/4 lb. butter
16 oz. plain yogurt
slivered almond halves
Instructions:
Bring all ingredients to room temperature. In a large bowl mix sugar and cream of wheat. Add butter, mix by hand, rubbing the buuter, sugar and cream of wheat between your palms for 10 minutes or more until the mixture is very well blended.
Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add>~~~~~~~~~~~~~~~~~~~~~~^^^^^^^^...
Bamya (Meat and Okra Stew)
Ingredients:
6 tablespoons unsalted butter or olive oil. 2 lb (1 kg) stewing lamb or beef, cut into 1 in cubes.
2>~~~~~~~~~~~~~~~~~~~~~~^^^^^^^^...
This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken well by scrubbing it with salt or flour. Soak your chickens in either salt water or buttermilk over night to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.
Egyptian Marinade
1/2 cup olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion, grated
3 cloves garlic, finely minced
1 teaspoon cayenne pepper
salt and freshly ground pepper to taste.
Instructions:
If using boneless chicken pieces, cut into 1-in cubes and place in a shallow non-aluminum container, or plastic zip top bag. You may use cut up chicken pieces also.
Combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. You can marinate for up to 48 hours if properly refrigerated.
Bring the meat to room temperature before cooking. While the meat is warmign to room temp., prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade.
If using chichen cubes, thread on to skewers. Place the skewers or butterfield or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking. (use a kitchen brush or spoon).
Cooking time will depend upon the size of the poultry pieces; But DO NOT LET THE MEAT BECOME DRY. Watch the meat carefully. It may only take 1 hour for breast pieces and less for bonier pieces. Serve the broiled/grilled chicken with pita bread & lemon wedges.
2008年1月23日星期三
"Eye" Love Mom Cookies
1 1/4 c Firmly-packed brown sugar
3/4 c Creamy peanut butter
1/2 c Crisco shortening
3 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
3/4 ts Baking soda
3/4 ts Salt
Decoration: 1/2 c Semi-sweet chocolate chips
3/4 c Raspberry jam
Or flavour of choice 1 c Icing sugar
1 tb Milk; (1 to 2)
Food colouring 1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies 2. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, baking soda and salt. Add to creamed
mixture at low speed. Mix just until blended. 4. Wrap dough in plastic wrap. Refrigerate 3 to 4 hours or
overnight. Keep refrigerated until ready to use. 5. Shape rounded measuring tablespoonfuls (15 mL) of dough
into ovals. Pat top smooth. Place 2 inches (5 cm) apart onto ungreased baking sheet. Indent slightly in center with finger. 6. Bake one baking sheet at a time at 375F (190C) for 8
to 10 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 7. For decoration, place chocolate chips in a heavy
resealable plastic sandwich bag. Microwave at 50 % (MEDIUM) power for 1 minute or until melted, checking every 30 seconds. Knead bag until smooth. Cut tiny tip off corner of bag. Squeeze to pipe design of outline of eye and eyelashes onto cookies. Drop teaspoons (5 mL) of jam into center of each "eye" for pupil. 8. Combine icing sugar and milk. Stir until smooth. Add
additional icing sugar if icing is too thin. Add a few drops of food colour, a few drops at a time, to achieve the desired colors. Place icing in pastry bags fitted with small round writing tip. Alternatively, place in small resealable plastic bags. Cut tiny tip off corner of bag. Squeeze to pipe on designs for cookies, as desired. Makes: About 3 dozen cookies -----
From online recipes free
3/4 c Creamy peanut butter
1/2 c Crisco shortening
3 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
3/4 ts Baking soda
3/4 ts Salt
Decoration: 1/2 c Semi-sweet chocolate chips
3/4 c Raspberry jam
Or flavour of choice 1 c Icing sugar
1 tb Milk; (1 to 2)
Food colouring 1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies 2. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, baking soda and salt. Add to creamed
mixture at low speed. Mix just until blended. 4. Wrap dough in plastic wrap. Refrigerate 3 to 4 hours or
overnight. Keep refrigerated until ready to use. 5. Shape rounded measuring tablespoonfuls (15 mL) of dough
into ovals. Pat top smooth. Place 2 inches (5 cm) apart onto ungreased baking sheet. Indent slightly in center with finger. 6. Bake one baking sheet at a time at 375F (190C) for 8
to 10 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 7. For decoration, place chocolate chips in a heavy
resealable plastic sandwich bag. Microwave at 50 % (MEDIUM) power for 1 minute or until melted, checking every 30 seconds. Knead bag until smooth. Cut tiny tip off corner of bag. Squeeze to pipe design of outline of eye and eyelashes onto cookies. Drop teaspoons (5 mL) of jam into center of each "eye" for pupil. 8. Combine icing sugar and milk. Stir until smooth. Add
additional icing sugar if icing is too thin. Add a few drops of food colour, a few drops at a time, to achieve the desired colors. Place icing in pastry bags fitted with small round writing tip. Alternatively, place in small resealable plastic bags. Cut tiny tip off corner of bag. Squeeze to pipe on designs for cookies, as desired. Makes: About 3 dozen cookies -----
From online recipes free
2008年1月20日星期日
Baked Rigatoni with Sausage & Mushrooms
Savory Italian sausage and sautéed mushrooms impart a spicy heat to this cheesy rigatoni. Toss a simple green salad while the pasta bakes, and serve with a nice dry red wine. It's a foolproof meal, perfect for a delightful Sunday dinner with great weeknight or lunchtime leftovers.
Serves 8–10
2 tablespoons extra-virgin olive oil, divided
2 tablespoons garlic, minced
1 cup yellow onion, small diced
1 1/2 pounds white mushrooms, quartered
1/2 cup red wine
pinch crushed red pepper (optional)
2 pounds Italian sausage, cut into small, bite-sized pieces
1 pound frozen spinach, defrosted and squeezed dry
1 pound ricotta cheese
1 egg
1/2 cup parmigiana-reggiano cheese, grated
2 teaspoons salt
1/2 teaspoon ground black pepper
1 pound rigatoni pasta
2 jars (26 ounces each) prepared marinara sauce
1/2 pound mozzarella, shredded
Heat one tablespoon of the olive oil in a sauté pan. Add the garlic, onions and mushrooms and sauté until the mushrooms have released most of their liquid and the onions are translucent. Add the red wine and crushed red pepper and continue to cook until the red wine has evaporated. Remove from the pan and set aside.
Add the remaining tablespoon of olive oil to the same pan and add the sausage. Cook until the sausage is fully cooked and browned. Remove from the pan and add to the mushroom mixture.
In a large bowl, combine the spinach, ricotta cheese, egg, parmigiana-reggiano cheese, salt and black pepper and mix well. Add the mushrooms and sausage to this mixture.
Meanwhile, cook the pasta in rapidly boiling water until al dente and drain.
Add the cooked pasta and marinara sauce to the ricotta mixture and mix well until fully combined. Transfer to a roasting pan and top with the mozzarella cheese. Cover with aluminum foil and bake in a 350 F oven for approximately 30 minutes. Remove the foil and continue to bake until browned on top and fully heated through.
Nutrition Info
Per Serving (8 oz-wt.): 330 calories (220 from fat), 25g total fat, 10g saturated fat, 17g protein, 8g total carbohydrate (2g dietary fiber, 3g sugar), 55mg cholesterol, 870mg sodium
Serves 8–10
2 tablespoons extra-virgin olive oil, divided
2 tablespoons garlic, minced
1 cup yellow onion, small diced
1 1/2 pounds white mushrooms, quartered
1/2 cup red wine
pinch crushed red pepper (optional)
2 pounds Italian sausage, cut into small, bite-sized pieces
1 pound frozen spinach, defrosted and squeezed dry
1 pound ricotta cheese
1 egg
1/2 cup parmigiana-reggiano cheese, grated
2 teaspoons salt
1/2 teaspoon ground black pepper
1 pound rigatoni pasta
2 jars (26 ounces each) prepared marinara sauce
1/2 pound mozzarella, shredded
Heat one tablespoon of the olive oil in a sauté pan. Add the garlic, onions and mushrooms and sauté until the mushrooms have released most of their liquid and the onions are translucent. Add the red wine and crushed red pepper and continue to cook until the red wine has evaporated. Remove from the pan and set aside.
Add the remaining tablespoon of olive oil to the same pan and add the sausage. Cook until the sausage is fully cooked and browned. Remove from the pan and add to the mushroom mixture.
In a large bowl, combine the spinach, ricotta cheese, egg, parmigiana-reggiano cheese, salt and black pepper and mix well. Add the mushrooms and sausage to this mixture.
Meanwhile, cook the pasta in rapidly boiling water until al dente and drain.
Add the cooked pasta and marinara sauce to the ricotta mixture and mix well until fully combined. Transfer to a roasting pan and top with the mozzarella cheese. Cover with aluminum foil and bake in a 350 F oven for approximately 30 minutes. Remove the foil and continue to bake until browned on top and fully heated through.
Nutrition Info
Per Serving (8 oz-wt.): 330 calories (220 from fat), 25g total fat, 10g saturated fat, 17g protein, 8g total carbohydrate (2g dietary fiber, 3g sugar), 55mg cholesterol, 870mg sodium
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