Momy 4U_Recipes

Stove: Location and Facing

2008-12-19T01:33:00.000-08:00

The location (and facing) of the main door, the location of the bedroom (and orientation of the bed), together with the location of the kitchen (and facing of the stove) are the three important factors in interior Feng Shui.

Every system has specific rules on the placement of the kitchen. Some like the Eight Mansions system even have rules on the orientation (of facing) of the stove.

Before we go into the specifics of the kitchen and stove, you should be clear on the difference between sector and orientation. Click here for more information.

Some households have two kitchens, one wet and the other dry. If you can both should be placed in the ‘right’ sectors. However if you cannot, priority should be given to the one that you use the most. This is usually but not necessary the wet kitchen.

stove location facingLocating the right sector for the kitchen is quite straightforward. For example in the Eight Mansions system, you place the kitchen (and the stove) in a ‘bad’ sector. The ration is the fire of the stove will burn away all the inauspiciousness of the sector turning bad to good. Please note that it is not necessary the case with other systems where the stove can be placed in a ‘good’ sector to activate the area.

The Eight Mansions system in particular requires the stove to be orientated facing a good direction. The question that many people ask is how to determine the facing of a stove. In the olden days, it was easy to determine the facing of the stove. It is based on the fire mouth which is the place where you put in charcoal or wood for burning. Please look at the illustration to get a clearer explanation.

Most modern cookers however do not have fire mouths. And induction or electric cookers do not even have fire! So how do we determine the facing direction?

An experience practitioner would be able to tell after taking a good look at the cooker. But in the absence of clear cut determining factors, we normally take the facing direction of a stove as opposite to the facing direction of the person doing the cooking.

For example, if the person doing the cooking is facing north, then the facing direction of the stove is taken to be facing south!

So there you have it, stove facing direction.

More detail see absolutelyfengshui

Healthy Bean Salad Recipes for Diabetic People

2008-11-06T01:53:00.000-08:00

Beans are nutrious, healthy, versatile, and make great salads.
Legumes and beans are an important part of a diabetic diet, especially garbanzo beans or chickpeas as they are sometimes called.

Below is a great recipe for a Garbanzo Bean Salad with a great yogurt dressing.
This salad is not your usual salad and is a perfect salad to serve your family and friends.
You will no doubt have many requests for your recipe.

This is a great salad choice for diabetics as well as anyone.
The other recipe is for a Bean and Bacon Salad.
This recipe is a salad featuring green beans and bacon.
It is also diabetic friendly with its use of boiled eggs, bacon, and healthy olive oil. Both of these salads are sure to spark your interest and your taste buds.

Ingredient for GARBANZO BEAN SALAD as follow:
1. 2 cups finely shredded carrot.
2. 1 1/2 cups thinly sliced bell pepper.
3. 1 1/2 cups chopped plum tomatoes.
4. 1/4 cup finely chopped red onion.
5. 2 cans (15 1/2-oz each) cans garbanzo beans, drained.
6. 12 cups salad greens.

Use this direction for GARBANZO BEAN SALAD as follow:
1. Put in a large bowl, combine carrots, bell pepper, tomatoes, onion, and beans.
2. Pour 1/2 cup of Yogurt Dressing (recipe follows) over carrot mixture.
3. And toss gently to coat.
4. To serve place 2 cups of salad greens on a plate.
5. Drizzle greens with 1 tbsp of the yogurt dressing.
6. Top with 1 1/3 cups of the vegetable mixture.
7. Makes 6 servings

Used this ingredients of YOGURT DRESSING:
1. 1/3 cup chopped fresh cilantro.
2. 2 tbsp olive oil
3. 1 tbsp lemon juice
4. 1 1/2 tsp curry powder
5. 1/4 tsp salt, optional
6. 1/2 tsp bottled minced garlic
7. 1/4 tsp freshly ground black pepper
8. 8-oz plain fat-free yogurt
9. In a small bowl, combine all ingredients using a whisk.

Used this ingredients of BEAN AND BACON SALAD:
1. 2 cans (16 oz each) whole green beans, drained.
2. 1/2 cup chopped onion.
3. 1/3 cup extra-virgin olive oi.
4. 1/4 cup vinegar.
5. 1/4 tsp salt.
6. 1/4 tsp black pepper.
7. 4 hard-boiled eggs, chopped.
8. 1/4 cup light mayonnaise.
9. 1 tsp prepared mustard.
10. 2 tsp vinegar
11. dash of salt, optional
12. 4 slices bacon, fried crisp and crumbled
13. paprika for garnish

Use this direction for BEAN AND BACON SALAD:
- Combine beans, onions, olive oil, 1/4 cup vinegar, 1/4 tsp salt, and pepper.
- Toss mixture lightly;
- Cover and refrigerate.
- Mix eggs, mayonnaise, mustard, 2 tsp vinegar, and dash of salt.
- Just before serving, drain chilled bean mixture, add the bacon and toss well.
- Place each serving on a lettuce leaf.
- Top with a spoonful of the egg mixture and sprinkle with paprika for garnish.

Yield: 6 servings

Author: Linda Wilson
Source: articlesbase.com

Chinese Sauce in Lettuce

2008-11-01T03:19:00.000-07:00

Our relatives inform me to make a very simple Chinese recipes,
so everybody can do it . Fast, easy, good taste, and the key is your fire ( mean stove ).

The main of Ingredients:

1. Iceberg lettuce = take an half.
2. Sesame oil = 1 1/2 tbsp.
3. Vegetable oil = 1 tbsp.
4. Garlic ( already crushed) = 1 glove.

Used this direction as follow:

Break each leaf off the lettuce and wash thoroughly. Blanch together in a pan of boiling water for about 1 minute.

Drain the lettuce thoroughly and place on a serving plate.

Make up the sauce by mixing the soy sauce, sesame oil, vegetable oil and garlic together. Heat until boiling then keep hot over a low heat.

Pour over the hot sauce and serve immediately.

Preparation time: 4 minutes
Cooking time: 4 minutes
Servings: 3 as a main course

Cook's Tip:

find this recipes as your alternative where you could replace the lettuce with others call pak choi.

Fantastic Sesame Mayonnaise in Potato Salad

2008-11-01T02:55:00.000-07:00

Very easy to make, good taste for your family.
All ingredients easy to find in your local market.
Why don't you try it by your self.

Special Ingredients list:

1. Potatoes = 400 gram.
2. Fantastic Ham = 40 gram.
3. Cucumber = 80 gram.

Make it the sesame mayonnaise as follow:
1. Mayonnaise : 6 tbsp
2. Sesame seeds : 10g
3. Salt.
4. Pepper.

Used this Direction:

Cut the potatoes into fine julienne strips and pre-boil for about 5 minutes.

Cut the ham and the cucumber into fine julienne strips and leave to one side.

Drain the potatoes very well and leave until cool.

Grind the sesame seeds and mix the ingredients together for the sesame mayonnaise.

Just before serving, combine the potatoes, ham and cucumber with the sesame mayonnaise.

Garnish with parsley

Ready to serve.

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 4 - 5

Cook's Tip:

After try this recipe we kept sesame mayonnaise separately.

Delicious with Butternut Squash Soup

2008-11-01T01:47:00.000-07:00

Please feel free used this recipes as a hobby, and try it in your house.
All Ingredients easy to buy in your local market, very economical price, simply to make it.

Here are the Ingredients :
1. Butternut squash (peeled) = 400 gram.
2. Onion = 1
3. Small carrot = 1
4. Salted butter = 30 gram
5. Vegetable stock cube = 1
6. Water = 400 ml
7. Bay leaves = 2
8. Milk = 200ml

To make garnish as follow:
1. Single cream = a little
2. Chopped fresh herbs (such as chives or oregano) = a little as necessary.

Used this Direction:

Slice the onion and carrot thinly. Melt the butter in a large saucepan, add the onion and carrot and then fry them on a low heat until they soften (about 15 to 20 minutes - they must not brown).

Peel the butternut squash quite generously and dice it into small cubes. Add to the saucepan with the water, the stock cube and the bay leaves and simmer for 20 minutes with a lid on or until the vegetable are tender.

Take the bay leaves out and add the milk and then liquidise the soup until smooth. Just before serving, reheat and taste, adding seasoning if necessary. Serve with the cream and the herbs.

Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 5

Follow our Cook's Tip:

We already try in our kitchen, where you could replace the butternut squash with kabocha or pumpkin suitable for you.

Keredok

2008-10-29T03:50:00.000-07:00

Allow me to introduce recipe from Traditional Indonesian, we call it Keredok.
It very easy to make, people usually buy Keredok at Morning.

Used this Ingredients:

1. 1 Lettuces.
2. A small bunch of long beans.
3. half Young cabbage.
4. 2 cucumber.
5. 5 Tofu.
6. 100 gr soybean cake.
7. 2 eggs (optional).
8. 3 Potatoes.
8. 5 pieces of red chili pepper.
9. 5 pieces of small chili pepper.
10. 3 pieces of shallots.
11. 100 gr. peanuts.
12. Lemon.
13. 1/4 Brown sugar.
14. Salt.

Please used this direction:

Fry peanuts
Fry an egg and soybean cake
Cut into small pieces
Boil one egg and slice it
Boil young cabbage, long beans, and slice them
Peanut sauce:
Slice shallots, and brown with chili peppers
Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water.
Ready to serve

Authentic Chinese Spring Rolls

2008-10-20T00:59:00.000-07:00

Here are the Authentic Chinese Spring Rolls, at last we provided for you.

Here are Ingredients as follow:

a. 2 lbs ground lean pork

b. Pork marinade

- 2 tablespoons cornstarch
- 2 tablespoons rice wine vinegar
- 2 tablespoons dry sherry
- 1 teaspoon salt

c. Vegetables for filling
- 10-12 cups cabbage, shredded
- 12 ounces carrots, shredded
- 1 (8 ounce) can bamboo shoots, squeezed of excess moisture and shredded
- 8-10 dried shiitake mushrooms, rehydrated in boiling water, squeezed and shredded
- 1 bunch green onion, thinly sliced

d. Binder for filling
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 4 tablespoons soy sauce
- 1-2 teaspoon sesame oil
- 1-2 tablespoon dry sherry

e. Wrappers
- 50 spring roll wrappers, paper-thin wheat-based,
thawed if frozen. Wei-Chan brand recommended.

f. Sealer for rolls
- 4 tablespoons all-purpose flour
- 6 tablespoons water

g. Oil for frying
- 1 quart vegetable oil

h. Dipping sauce
- 2 tablespoons hot sauce, Frank's or Durkee brand recommended
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon dry sherry

i. Alternate dipping sauce
- 6 tablespoons apricot jam
- 2 tablespoons dry sherry
- 4-6 tablespoons soy sauce
- 4 teaspoons rice vinegar
- 1 green onion, sliced
- 1 dash white pepper
- 1 tablespoon hot sauce, Frank's or Durkee brand recommended (optional)

Use this directions as follow:
- Mix marinade ingredients well.
- Add pork.
- Mix well and marinate at room temperature for about 20 minutes.
- Saute cabbage and carrots in 1 - 2 tablespoons
vegetable oil in wok until crisp-tender.
Alternately, steam vegetables in a bamboo steamer
until crisp-tender (about 5 minutes).
- Spread out on a cookie sheet or jellyroll pan and put in
refrigerator (or freezer, if you’re in a hurry) until thoroughly cold.
- Saute meat in wok in 1 - 2 tablespoons vegetable oil until
no longer pink. Continue to saute until all moisture/juices have evaporated.
- Meat should appear dry.
- Spread out on another cookie sheet or jellyroll pan
and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold.
- Stir together cooled meat, binder mixture, cooled cabbage
and carrots, bamboo shoots, mushrooms and green onions.
- Mix well. Make sure filling is cool to the touch.
- Combine sealer ingredients and mix until smooth.
- Place one wrapper on the counter with a point facing
toward you, so the wrapper looks diamond-shaped, not square.
- Place a small amount of filling, about 1/4 cup, about 1/3 of the way
up on on the wrapper. roll the wrapper tightly, tucking in the sides,
to form a narrow finished roll about 1/2 to 2/3 inch in diameter.
- Seal the roll by brushing the triangle end flap with sealer for about
the last 1-1/2 to 2 inches.
Try also our Low Carb Diets Work, to make your body slim, and skinny.
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- Keep finished rolls under a damp towel or a couple of damp paper towels.
- Can be refrigerated or frozen at the point.
- For long term storage in freezer, put rolls in plastic bags.
- To make the dipping sauce, combine all ingredients and stir well.
To make the alternate dipping sauce, combine all ingredients in a small sauce pan.
- Simmer 5 minutes, stirring until smooth. Strain and cool.
- Heat 1 quart vegetable oil in wok to about 350 degrees.
- Add rolls one at a time. Do not crowd.
- Cook in batches of 8 to 10 until deep golden brown.
- Drain on paper towels. Regulate heat as necessary to maintain
temperature. Don’t let temperature go over 375 degrees.
- Cut in half diagonally and serve warm with a Chinese mustard for
dipping and one of the soy-sauce based dipping sauces listed above.
- Cutting the rolls in half diagonally facilitates absorption of the sauce
into the filling when the roll is dipped. Also, it makes the rolls go
farther and be easier for people to handle at a party, etc.
- Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.
- Ready to serve.

Source:
- Recipezaar.com

Simply Peanut Sauce in Thai Chicken Stir-Fry and Cheap

2008-10-20T00:35:00.000-07:00

Founding this recipes from My Old Buddy "Thai Sasak", give me a recommended the formula to me as a gift. All recipes simply to cook.

Here are Ingredients:
1. 2 tablespoons low sodium soy sauce
2. 1 1/2 tablespoons brown sugar
3. 1/4 cup creamy peanut butter
4. 1/2 teaspoon ground ginger or used 1 teaspoon finely minced fresh ginger
5. 1 teaspoon sesame oil
6. 1 teaspoon asian chili oil
7. 1 tablespoon rice vinegar
8. 3 tablespoons chicken broth
9. 1 (6 3/4 ounce) package thin rice noodles
10. 8 ounces frozen broccoli cuts (2 1/2 cups or half of a 14-ounce package)
11. 3 medium carrots, peeled and sliced on the diagonal
12. 1 tablespoon peanut oil or vegetable oil
13. 1 teaspoon sesame oil
14. 1 lb boneless skinless chicken breast, cut into bite-sized pieces
15. coarse-ground garlic salt
16. 1 cup sliced mushrooms
17. green onion, thinly sliced
18. unsalted dry roasted peanuts, coarsely chopped

Use this directions as follow:
1. In a microwave-safe bowl, whisk soy sauce and
brown sugar together until dissolved then add
gradually to peanut butter.
2. Stir until smooth.
3. Stir in ginger, Sesame oil, chili oil, and rice vinegar.
4. Blend well.
5. At this point the thick peanut sauce makes a great dipping sauce!
6. Stir chicken broth into peanut sauce.
7. Cook in microwave oven about 45 seconds or just until bubbly around edges.
8. Stir and set aside.
9. Bring a large saucepan containing 5-6 cups water to a boil.
10. Remove pan from heat and add rice noodles.
11. Soak noodles in hot water for 3-5 minutes until
they are cooked but still al denté firm.
12. Rinse noodles under cold water; drain and set aside.
13. If your noodles are very long you may want to chop
them into a more manageable length.
14. Meanwhile, peel carrots then slice them with a diagonal
cut into pieces about 1/8" thick and 2" long.
15. Par boil or steam carrots slices together with
frozen broccoli cuts for about 3 minutes or until
carrots are barely crisp-tender and broccoli is no longer frozen.
16. Remove from heat and rinse under cold water.
17. Trim down any oversized pieces of broccoli; set aside.
18. Add peanut oil and sesame oil to a large nonstick skillet
or wok over medium-high heat.
19. Heat until oil is almost smoking.
20. Add chicken to skillet and sauté 1 1/2 minutes
or until the chicken is not quite done.
21. Add mushrooms, carrots, and broccoli to skillet.
22. Sauté another 1 1/2 minutes.
23. Add peanut sauce and toss about 30 seconds
until chicken and veggies are evenly coated with sauce.
24. Add rice noodles;
25. Cook and toss for 1 minute until heated through.
26. Turn onto serving plate(s) and serve immediately
garnished with sliced green onions and chopped peanuts.
27. Ready to serve.
Try also our Low Carb Diets Work, to make your body slim, and skinny.
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Source:
This recipes for make serves 6,

Special Italian Sausage and Zucchini Soup

2008-10-19T22:46:00.000-07:00

This recipes special from Denny family parties.

Please use this ingredients as follow:
1. 5 links (19.5 oz.) hot Italian Sausage (I used turkey Italian Sausage) olive oil, for browning sausage.
2. 1 small onion, diced small.
3. 1 T finely chopped fresh garlic (or garlic puree).
4. 2 cups diced zucchini .
5. 6 cups homemade chicken stock (or 4 cans chicken broth, reduced slightly).
7. 3 cups frozen slow-roasted tomatoes (or 2 cans diced tomatoes with juice).
8. 1-2 cups water.
9. 2 tsp. dried oregano.
10. 2 tsp. dried basil.
11. 1 cup Dreamfield's macaroni.
12. 3 T minced fresh basil (optional, or you can use frozen basil).
13. fresh grated parmesan cheese for topping soup.

Use this directions as follow:
1. Brown sausage in olive oil in large nonstick frying pan until well browned and firm.
2. Remove sausage to cutting board and cut in 3/8 inch slices.
3. Put sausage back in frying pan and brown both sides of slices well.
4. While sausage browns, combine chicken stock, roasted tomatoes, oregano, and basil in medium stock pot and start to simmer.
5. When sausage is thoroughly browned, add it to stock mixture.
6. Put onions in pan you used to brown sausage and saute 3-4 minutes, until starting to soften.
7. Add minced garlic and cook 1-2 minutes more.
8. Add onions and garlic to soup.
9. Deglaze pan with 1 cup water and add to soup, then simmer 30 minutes.
10. Cut ends off zucchini and cut lengthwise into fourths, then trim away all but 3/8 inch of white part.
11. Cut zucchini strips into 1/2 inch slices.
12. Add zuccini to soup and simmer 15 minutes.
13. Taste soup for flavor and add second cup of water if needed.
14. Add pasta, check heat to be sure soup is at a very gentle boil and cook 15 minutes more.
15. Stir in fresh basil if using and cook 5 minutes more.
16. Serve soup with fresh grated parmesan cheese.
Try also our Low Carb Diets Work, to make your body slim, and skinny.
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South Beach Suggestions:
If you use turkey Italian Sausage and Dreamfield's pasta, and only a moderate amount of parmesan cheese, this soup would be a great choice for phase two or three of the South Beach Diet or any type of low-glycemic eating plan. I think you could make a pretty great tasting soup for phase one by leaving out the pasta and replacing it with a can of white beans or garbanzo beans.

Source:
This recipes for makes about 6 servings, recipe created by Kalyn and served at many Denny family parties through the years.

Green Thai Coconut Curry Chicken Wraps

2008-10-19T21:33:00.000-07:00

Special recipes from Great Thailand,
we called by Green Thai Coconut Curry Chicken Wraps.
The ingredients are a mixture of chile, garlic, galangal, shallots and spices.
Keep it on hand for an added flavoring kick when making simple sauces, salad dressings or sandwich spreads. Serve this lunch with fresh fruit; sliced apples are a great match.

Our Ingredients as follow:
1. 1/2 cup regular or light coconut milk.
2. 1 tablespoon Thai green curry paste.
3. 2 tablespoons chopped cilantro.
4. 1 1/4 cups shredded cooked chicken.
5. 1/4 cup shredded carrots
6. 2 tablespoons thinly sliced green onions
7. 2 tablespoons chopped roasted peanuts (optional)
8. 4 (8-inch) whole wheat tortillas or wraps
9. 1 cup shredded green leaf lettuce
Try also our Low Carb Diets Work, to make your body slim, and skinny.
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Use this direction as follow:
1. In a medium bowl, whisk together coconut milk and curry paste until smooth. Stir in cilantro, chicken, carrots, green onions and peanuts and toss to coat.
2. Arrange tortillas in a single layer on a flat surface.
3. Place one-quarter of the chicken mixture down the center of each tortilla.
4. Top with lettuce and roll up tortillas burrito-style, tucking the ends in and wrapping each up snugly.
5. Halve each crosswise and serve immediately or wrap in plastic wrap and refrigerate until ready to eat.
6. Ready to serve.

See our nutrition as follow:
1. Per serving (about 9oz/248g-wt.).
2. 560 calories (200 from fat).
3. 22g total fat.
4. 11g saturated fat. 5. 60mg cholesterol.
6. 670mg sodium.
7. 55g total carbohydrate (3g dietary fiber, 2g sugar). 8. 31g protein

source:
This recipes for make serves 4, wholefoodsmarket

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider.

Cream Cheese and Chives in Smoked Salmon Sandwiches

2008-10-19T20:53:00.000-07:00

This recipe sandwiches in Italians made with soft white bread, Tramezzini.
This twist pairs smoked salmon and light cream cheese with a touch of lemon zest.

Ingredients as follow:
1. 3 ounces Neufchâtel or other light cream cheese, softened.
2. 6 slices white sandwich bread, crusts removed.
3. 1 teaspoon lemon zest.
4. 1 tablespoon chopped chives
5. 1/4 pound (4 ounces) sliced smoked salmon

Use this direction as follow:
1. Spread cream cheese on one side of each slice
of bread then sprinkle with zest and chives.
2. Top with slices of salmon, then remaining slices of bread.
3. Cut sandwiches in half and transfer to plates.
4. Serve immediately or wrap tightly with plastic wrap
and refrigerate until ready to serve.
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All about our nutrition as follow:
1. Per serving (about 4oz/120g-wt.).
2. 340 calories (110 from fat).
3. 12g total fat.
4. 5g saturated fat.
5. 80mg cholesterol.
6. 400mg sodium.
7. 29g total carbohydrate
(1g dietary fiber, 3g sugar).
8. 29g protein

Source:
This recipes for make serves 3, by wholefoodsmarket

Note: We've provided special diet and nutritional information
for educational purposes. But remember — we're cooks, not doctors!
You should follow the advice of your health-care provider.

Supper Sandwich for Portobello Mushroom.

2008-10-19T20:31:00.000-07:00

Ingredients as follow:
1. 2 large portobello mushrooms, stems removed
2. 1/4 cup + 1 tablespoon prepared balsamic vinaigrette,* divided
3. 2 pieces focaccia bread, about 6-x-6-inches each
4. 2 slices provolone cheese
5. 2 jarred roasted red peppers, drained well
6. Handful arugula leaves

Use this direction as follow:
1. Marinate mushrooms at room temperature in 1/4 cup
of vinaigrette for about 20 minutes.
2. Preheat broiler. Broil mushrooms about 3 inches from
the broiling element 6 to 7 minutes per side, until lightly browned.
3. Halve the focaccia horizontally and place the cheese on one side of the bread.
4. Cut the broiled mushrooms into l-inch-thick slices diagonally
and arrange them over the cheese.
See all most wanted recipes from us, can make you skinny, and your health.
Make your kitchen arrange comfortable with you.
5. Place the peppers over the mushrooms and top with the arugula.
If you like, sprinkle a little vinaigrette over the arugula.
6. Close up the sandwiches and serve.

About our Nutrition as follow:
1. Per serving (about 8oz/229g-wt.).
2. 380 calories (150 from fat).
3. 16g total fat, 6g saturated fat.
4. 20mg cholesterol.
5. 1030mg sodium.
6. 43g total carbohydrate
(2g dietary fiber, 5g sugar).
7. 15g protein

source:
this recipes for make serves 2, by wholefoodsmarket

Note: We've provided special diet and nutritional information
for educational purposes. But remember — we're cooks, not doctors!
You should follow the advice of your health-care provider.

Great Coconut Rice in Indonesian Beef Curry

2008-10-19T19:28:00.000-07:00

To make this Great Coconut Rice in Indonesia Beef Curry, we separate in to 2 ingredients.
Rice is the main, curry is the remain recipes.
See all the completely below.

Ingredients as follow :
A. Curry
1. cooking spray
2. 1 1/2 lbs lean top round beef, thinly sliced
3. 1 1/2 tablespoons canola oil
4. 1/2 cup thinly sliced shallot
5. 2 tablespoons minced peeled fresh ginger
6. 6 garlic cloves, thinly sliced
7. 2 serrano chilies, thinly sliced
8. 2 teaspoons ground coriander
9. 3/4 teaspoon salt
10. 1 1/2 teaspoons ground cumin11.
11. 1/2 teaspoon ground cloves
12. 1/2 teaspoon fresh ground black pepper
13. 3 cardamom pods, crushed
14. 1 (3 inch) cinnamon sticks
15. 1 cup organic vegetable broth (such as Swanson Certified Organic)
16. 1 tablespoon fresh lime juice

B. Rice for main recipes.
1. 1 1/4 cups water
2. 1 cup uncooked basmati rice
3. 1 cup light coconut milk
4. 1/4 teaspoon salt.

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Used this directions as follow :
1. To prepare curry, heat a large skillet over medium-high heat.
2. Coat the pan with cooking spray.
3. Place half of the beef in skillet.
4. Cook 1 minute on each side or until browned.
5. Remove the beef from pan. Keep warm.
Repeat process with the remaining beef.
6. Lower heat to medium.
7. Add oil to pan.
8. Add shallots, ginger, garlic, and chiles.
9. Cook 4 minutes or until tender, stirring occasionally.
10. Stir in coriander and next 6 ingredients (through cinnamon).
11. Cook 30 seconds, stirring constantly.
12. Return beef to pan.
13. Add broth.
14. Bring to a simmer.
15. Cover, reduce heat, and simmer 35 minutes or until beef is tender.
16. Uncover and cook 10 minutes or until sauce thickens.
Discard cinnamon stick; stir in juice.
17. To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil.
18. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed.
19. Remove from heat. Let stand, covered, 5 minutes.
20. Fluff with a fork.
21. Place 2/3 cup rice onto each of 6 plates.
22. Top each serving with 1/2 cup curry.

Vegetarian and Gluten-Free Breakfast Muffins with Zucchini, Feta, and Quinoa

2008-10-19T19:07:00.000-07:00

Ingredients as follow :
1. 1 medium zucchini, cut into strips and diced to make 1 1/2 cups diced zucchini.
2. 1-2 tsp. olive oil
3. 1/3 cup lowfat cottage cheese
4. 1/4 cup parmesan cheese
5. 1/4 cup quinoa flakes
6. 2/3 cup almond meal (finely ground almonds can be substituted, but if you grind your own almonds, the texture will be a bit chunkier)
7. 1 tsp. baking powder
8. 4 eggs, well beaten
9. 3 T water
10. 1/2 cup crumbled feta (not packed)
11. 2 T sliced green onions
12. 1 tsp. Spike Seasoning (optional but recommended)

Used this direction as follow:
1. Preheat oven or toaster oven to 400F.
2. Cut stem and blossom end off zucchini, then cut in fourths lengthwise.
3. Then on each strip, cut off part of the white center part of zucchini, so you have zucchini strips with skin and about 1/4 inch of white.
4. Cut into thinner strips if needed, then dice to make small cubes around 1/4 inch square.
5. Heat olive oil in non-stick frying pan and saute zucchini until it's softened and just starting to brown, about 5 minutes.
6. In large plastic bowl, combine cooked zucchini, cottage cheese, parmesan, quinoa flakes, almond meal, baking powder, beaten eggs, water, crumbled feta, green onions, and Spike seasoning if using.
7. Gently mix together with large spoon.
8. Spray silicone muffin pan or individual silicone muffin cups with non-stick spray or olive oil.
9. Divide the mixture between 12 muffin cups.
10. Bake muffins about 25 minutes, or until muffins feel firm and are lightly browned.
11. These will stay good in the refrigerator for quite a few days and can be reheated in the microwave.
12. Be careful not to overcook when reheating or they will be too hard.
South Beach Suggestions:
These nutritionally dense muffins are okay for any phase of the South Beach Diet or any other low-glycemic eating plan. They are relatively high in fat, so I would be sure to choose lower fat foods for the rest of your meals that day.

Source :
This recipes for makes 12 muffins, recipe adapted from a muffin recipe by Rose Elliot.)

Fantastic Chile Rellenos Bake for 6

2008-10-19T18:50:00.000-07:00

Ingredients as follow :
1. 1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
2. 4 cups grated cheese (I used 4-Cheese Mexican blend from Costco, which is a low-fat blend of Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero cheese)
3. 1/2 cup very thinly sliced green onions.
4. 5 eggs
5. 1/2 cup fat-free or low-fat milk
6. 1/2 tsp. ground cumin
7. 1/2 tsp. chile powder (I used ground Ancho chile powder from Penzeys)
Used this direction as follow:
1. Put green chiles in a colander placed in the sink and let drain for about 15 minutes.
2. While chiles drain, preheat oven to 375F.
3. Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.)
4. Use your thumb to split open each chile, scrape out any lingering seeds, and make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)
5. Top chiles with half the grated cheese, then sprinkle on green onions. Make another layer of flattened chiles, followed by the rest of the cheese.
6. Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined.
7. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.) 8. Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.)
9. Serve hot, with sour cream and salsa if desired. This will keep in the fridge for a few days, but you probably won't have any leftovers.

South Beach Suggestions:
Made with with fat-free milk and low-fat cheese, this is good for any phase of the South Beach Diet or any type of low-glycemic eating plan, but it's probably a "once in a while treat" for South Beach due to the fat content. (The cheese I used had 9 grams of fat in 1/3 cup, so this is about 18 grams of fat per serving, of which 12 grams is saturated fat.)

Source:
This recipes for makes 6 servings, recipe from Brooke with slight adaptations by Kalyn)

Crockpot Recipe for Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro

2008-10-18T02:28:00.000-07:00

Ingredients as follow :
1. 1 T olive oil
2. 1 onion, finely chopped
3. 8 tomatillos, chopped in 1/4 inch pieces (about 2 cups chopped tomatillo)
4. 1 T finely minced garlic
5. 1 T dried cilantro (optional, but recommended, available from Penzeys)
6. 2 tsp. dried Mexican Oregano
7. 2 tsp. ground cumin
8. 2 cans black beans, rinsed well
9. 2 cans diced tomatoes with juice
10. 4 cups chicken stock (I used homemade chicken stock, but you could use canned chicken broth)
11. 1 cup water
12. 1/2 cup uncooked brown rice

13. 1/2 cup fresh squeezed lime juice.

14. 1 cup chopped fresh cilantro, plus more for garnish if desired.
15. Ready to serve.

Used this direction as follow:
1. Chop onions and tomatillos into pieces about 1/4 inch.
2. Heat olive oil in large frying pan, then saute onions and tomatillos about 5 minutes, then add garlic, dried cilantro, Mexican Oregano, and cumin and saute 1-2 minutes more.
3. While vegetables saute, dump beans into a colander placed in the sink and rinse until no more foam appears.
4. Put tomatillo-onion mixture into large 4-5 quart crockpot. (I used a 5 1/2 quart crock pot, but it was not completely full.)
5. Add beans, tomatoes with juice, chicken stock, water, and brown rice.
6. Cook on high for 4 hours , this could also be cooked on low for 8 hours.
7. Slow cookers can vary, so check and adjust the cooking time accordng to how hot your crockpot gets.
8. After 4 hours (or 8 hours if using low) turn the crockpot to low setting, and let it cook 15 minutes to lower the temperature, then add the fresh lime juice and cilantro and cook 10 minutes on low.
9. Serve hot, with additional chopped cilantro for garnish if desired.

For the best result:
This recipe could be cooked on the stove. Follow directions above, but put ingredients into medium sized soup pot and add one cup more water. Cook at very low simmer for about one hour, then reduce heat for five minutes, then add lime juice and cilantro and simmer five minutes more.
Serve hot, with additional chopped cilantro if desired.

South Beach Suggestions:
With low-glycemic black beans and lots of vegetables, this soup is a perfect dish for any phase of the South Beach Diet, or any type of low-glycemic eating plan.
Source:
This recipes for makes about 6 servings, recipe created by Kalyn

Fantastic Red Kale and Cheese Omelet for Two portion

2008-10-18T01:57:00.000-07:00

Ingredients as follow :
1. 5 eggs, beaten well
2. 1/2 tsp. Spike Seasoning (Optional, but Spike is really good in eggs. Use other seasonings as desired if you don't have Spike.)
3. 2 T chopped onion or red onion
4. 1-2 tsp. olive oil (or more, depending on your pan)
5. 3 oz. chopped kale (2 cups chopped kale. You could use other greens like chard, collards, spinach, or broccoli rabe.)
6. 1/3 cup grated white cheese (I used a low-fat blend called pizza cheese which had Mozarella, Provolone, Romano, and Parmesan cheese.

Used this direction as follow:
1. Beat eggs with Spike seasoning in small bowl.
2. Heat olive oil medium high in non-stick 10" frying pan.
3. Add onions and saute about 2 minutes, until soft but not browned.
4. Add kale all at once (it will be above the top of the pan.)
5. Let kale wilt for a minute or two, then use a large turner to turn it over so it wilts evenly and reduces in size by at least half. This will take 2-3 minutes.
6. Check pan to see if you need more oil before you add the eggs, and add more if needed. Add eggs all at once, then immediately lower heat to low. Let omelet start to cook, and when you see firm edges, gently lift them with the turner and let the uncooked egg run under.
7. Cook about 10 minutes, until eggs are mostly set but still wet looking. Then use turner and gently flip one half of omelet over onto the other half.
8. Cook 1-2 minutes more if needed, then slide omelet out on to serving plate.
Try also our most wanted recipes, healthy, and skinny for you to try.
9. Serve topped with fresh parsley if you have parsley in your garden that's begging to be used. This is great served with sour cream on top.

South Beach Suggestions:
This is a great breakfast, brunch, or dinner for any phase
of the South Beach Diet or any type of low-glycemic eating plan.
For phase two or three. serve with toast made from South Beach
Diet Friendly Whole Wheat bread, or fruit on the side.

Source :
This recipes for makes 2 servings, recipe created by Kalyn

Grilled chicken with Sage, Rosemary, and Garlic Dried Herb Rub

2008-10-18T00:42:00.000-07:00

Ingredients as follow :
1. 4 boneless, skinless chicken breasts
2. 1 T dried sage.
3. 1 tsp. dried rosemary.
4. 1 tsp. dried garlic.
5. 1/2 tsp. sea salt

Ingredients Marinade:
1. 2 T white wine vinegar
2. 5 T extra-virgin olive oil
3. 1 tsp. Dijon mustard
4. 1 tsp. minced garlic (I used garlic puree in a jar)

Used this direction as follow:

1. Trim all visible fat and tendons from chicken breasts.
2. Then make tiny slits crosswise down the length of each chicken breast.
(This helps the marinade to penetrate the meat better.)
3. Put the 2 T of dried herb rub (or the mixture of dried herbs listed above)
into mortar and pestle and grind until crushed and powdered.
4. If you don't have a mortar and pestle, put the herb rub or herb mixture
in a plastic bag and crush with something heavy.
5. Rub chicken on both sides with the herb mixture,
rubbing it in until all the dried herbs are used.
6. Put chicken in a Ziploc bag or flat plastic container.
7. Whisk together marinade ingredients, then pour over chicken.
8. Seal bag or container and marinate chicken in refrigerator all day.
(If you're home, turn it a few times, but it's not essential.)
9. To cook, spray grill with nonstick spray or olive oil,
then remove chicken from refrigerator and
let it come to room temperature while gas or charcoal
grill preheats to medium-high.
10. You can only hold your hand there for a few seconds at that temperture.
11. For grill marks, cook chicken 4-5 minutes on first side,
then rotate and cook 4-5 minutes more before turning chicken over.
Total cooking time will be 15-20 minutes, but chicken is done
when it feels firm to the touch and is lightly browned on both sides.
(Don't talk on the phone and overcook the chicken like I did,
although it still did taste great.)
12. Serve hot.

For best result :
This chicken could also be cooked in a stove-top grill pan with ridges
or a George Foreman Grill with good results.

South Beach Suggestions:
Lean chicken cooked on the grill like this is perfect for any phase of the South Beach Diet, or any low-glycemic eating plan. This chicken would make a great phase one dinner paired with Grilled Asparagus with Double Lemon and Parmesan and Mashed Cauliflower with Cheese and Dill

Source:
This recipe for makes 4 servings, recipe created by Kalyn using Judy and David's Recipe for Dried Herb Rub.
Have a nice try

Deliciuos Kim Chi

2008-10-17T01:46:00.000-07:00

Kim chi is very famous side dish that everybody in Korea love this
and also suitable for people who love in Korean diet, good for your health.

Ingredient and tools:
1. Large Mixing Bowl in your kitchen
2. Salt
3. Crispy
4. Sweet cabbage
5. Green Onions
6. Red Pepper Powder
7. Minced Garlic
8. Ginger
9. Flour Starch

Direction as follow :

1. Slice the cabbage into small bite sized pieces.
2. Place sliced cabbage pieces into bowl. (Make sure no overlaps are occurring.)
3. Sprinkle salt on the cabbage pieces
4. Add enough water to soak the entire cabbage.
5. This is a crucial step because the cabbage must be well seasoned with salt.
6. Leave the cabbage at this stage for an hour or two.
7. For everyone 1 cup of water, add 1 spoonful of flour.
8. Boil water in a small pan. Stir until it becomes dense
9. Slice green onions into small bite sized pieces
10. Add water and fichu sauce into the red pepper in a small bowl for a richer taste.
11. Leave it for 10 minutes to blend
12. Add ginger, spicy garlic, sugar and salt.
13. Add the boiled flour water and mix until it thickens.
14. Putting it all together.
15. Rinse the cabbage we put aside with cold water
to wash away impurities and left over salt.
16. Gently mix the cabbage and the sauce together in a bowl.
17. Lastly, put in the green onions and mix it.

Vegetarian Lasagna with Quick-Roasted Tomato and Herb Sauce

2008-10-17T01:13:00.001-07:00

Here are the ingredient as follow :

1. 5 cups cherry tomatoes, cut in half (or used diced Roma tomatoes)
2. 2 T olive oil
3. 1 T dried basil
4. 1 T dried Turkish, Greek, or Italian oregano
5. 1 T ground fennel seed
6. 1 cup plain tomato sauce (canned sauce is fine)
7. 1/4 cup water
8. 1 T finely minced garlic or garlic puree
9. 1/2 tsp. salt
(2-3 T chopped fresh basil and oregano would be great added to the sauce)
10. 2 cups low-fat cottage cheese
11. 2 eggs
12. 3-4 cups grated low-fat mozzarella cheese
(I used a 16 oz. package, which was not quite 4 cups)
13. 10-12 dried lasgna noodles
14. olive oil or non-stick spray for spraying lasagna dish

Used this direction as follow :

1. Preheat oven to 500F in your stove , check out in your lovely kitchen.
2. Wash cherry tomatoes if needed and cut in half.
3. Place tomatoes in bowl and toss with 2 T olive oil, dried basil,
dried oregano, and ground fennel. Roast tomatoes 30 minutes.
4. Remove tomatoes from oven and lower temperature to 375F.
5. Scrape tomatoes with all accumulated juice and pieces of herbs
into bowl, then add plain tomato sauce, minced garlic, salt, water,
and chopped fresh herbs if available.
6. In small bowl, beat eggs, then mix in cottage cheese.
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7. Spray 9.5 by 13.5 inch glass casserole dish with
olive oil or non-stick spray.
8. Make a layer of uncooked lasagne noodles covering bottom of dish.
(You may need to break the noodles to make them fit.)
10. Spread half the roasted tomato sauce over noodles,
then half the cottage cheese mixture and half the mozzarella.
11. Top with another layer of noodles, sauce, cottage cheese, and cheese.
12. Cover the dish tightly with aluminum foil and bake
about 1 hour 30 minutes, or until noodles feel soft when
pierced with a fork.
13. Remove foil and bake 20-30 minutes longer,
until cheese is nicely browned and mixture is bubbling.
14. Serve hot, with a perfect green salad.

South Beach Suggestions:

- Lasagna made with Dreamfields pasta is something
I've eaten since the time I started eating the South Beach Diet way.
- I haven't ever seen Dreamfields Pasta on any official list for
South Beach, but Dreamfields is low on the glycemic index.
- Even though I'm using low-fat cottage cheese and mozzarella,
this is probably a "once in a while treat" for phase 2 or 3 for South Beach dieters.

(Makes 8-10 servings, recipe created by Kalyn)

Chicken Stew

2008-10-16T21:17:00.000-07:00

Used this ingredient as follow :

1. 8 ounces mushrooms, cleaned, halved
2. 1 teaspoon dry thyme leaves
3. 2 large carrots, peeled, cut into 1-inch-thick slices
4. 2 potatoes, peeled, cut into 1-inch cubes
5. 2 cans (14 ounces each) fat-free, 1/3-less-sodium chicken broth
6. 1 teaspoon celery seed
7. 3 medium onions, peeled, quartered
8. 1/2 teaspoon black pepper
9. 2 pounds boneless, skinless chicken breasts,
washed, patted dry, cut into 1-inch cubes
10. 1 cup frozen peas
11. 1 cup frozen corn

Used this direction :

1. Stir in the celery seeds, thyme, pepper,
mushrooms and corn.
2. In a 5-to-6-quart slow cooker,
combine the chicken, onions, carrots, potatoes and broth
3. Cover and cook on low until the chicken
is done and the vegetables are tender, about 7 to 9 hours,
or on high for 4 to 6 hours.
4. Stir in the peas and cook until
they're done, about 15 to 30 minutes.
5. Ready to serve.

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Romantic with Sweet Spicy Wings

2008-10-16T20:40:00.000-07:00

Used the ingredient here :

1. 12 chicken wings
2. 1/2 teaspoon cayenne pepper, or to taste
3. 1/2 pinch garlic salt
4. 1/2 cup honey
5. 1/4 cup and 2 tablespoons butter
6. 1/2 pinch ground black pepper
7. 3/4 cup Louisiana-style hot sauce

Used this direction :

1. Preheat an outdoor grill for high heat.
2. Lightly oil the grill grate.
3. Grill the chicken 8 to 12 minutes on each side,
or until juices run clear. Remove chicken to a large roasting pan.
4. In a saucepan over medium heat,
mix the hot sauce, butter, honey, garlic salt,
black pepper, and cayenne pepper.
5. Simmer about 10 minutes, until blended and heated through.
6. Pour the sauce over the grilled chicken wings and stir to coat.
7. Ready to serve

source: spice-wings

Ham with snacks inside

2008-10-16T20:23:00.000-07:00

Ingredient as follow :
1. 8 crisp dill pickle wedges
2. 1/4 teaspoon garlic powder
3. 1/4 teaspoon onion powder
4. 8 ounces cream cheese, softened
5. 8 slices of ham
6. Stuffed olives or unpitted ripe olives

Use this directions as follow :
1. Mix softened cream cheese with garlic and onion powders.
2. Spread cheese mixture over each slice of ham.
3. Pat pickle wedges dry with paper towels.
4. Lay a pickle wedge on top of the cheese on each ham slice.
5. Roll each ham slice, jelly-roll style, to enclose the pickle.
6. Place in refrigerator to chill for 90 minutes.
7. When thoroughly chilled, cut each wedge into bite-sized pieces.
8. Spear each bite with a decorative toothpick that has an olive on it.
9. Arrange on serving platter, cover with plastic wrap,
and refrigerate until ready to serve.
10. Ready to serve.

Nasi Goreng Original from Indonesia

2008-10-16T19:41:00.000-07:00

Ingredientas follow :
1. 3/4 pint basmati rice
2. 1 1/2 pints boiling water
3. Salt
4. 3 onions, chopped small
5. 2 cloves garlic, crushed
6. 1 chicken stock cube
7. 4 dried chilies, chopped (roughly one per person)
8. 3-4 chicken breasts, diced
9. 1/2 tablespoon coriander seed
10. Prawns or shrimp (according to how much you like them)
11. Butter or olive oil or other flavoured oil
12. 2 eggs, omelette (optional)
13. Sliced cucumber (optional)
14. Tomato (optional)

Direction:
1. Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
2. Crumble the stock cube into the water, stir to dissolve it and add to the rice.
3. Bring to a vigorous boil.
4. Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
5. Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
6. Using a wok (ideally), heat a generous quantity of oil until it’s just beginning to smoke, swirl around the wok so the sides are coated.
7. Add coriander, meat and salt, fry for about five minutes turning regularly.
8. Add the onion mixture and mix well together over the heat until all are cooked.
9. Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
10. Make an omelette and break it into the mixture before serving.
11. Serve with a side dish of tomatoes and cucumber.
12. Soy sauce adds to the flavour when served.

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Real Curry of Indonesian Pineapple.

2008-10-16T19:37:00.000-07:00

Ingredient as follow :

Mixture well the spicy
1. 1/2 teaspoon whole cloves
2. 1 teaspoon cumin seed
3. 1 teaspoon cardamom seed

Dip see this:
1. 1 teaspoon sambal ulek ( chili )
2. 1 tablespoon fresh mint, chopped
3. 1 medium fresh pineapple, drained or 1 (15 1/4 ounce) can pineapples chunks,

Drained like this:
1. 4 candlenuts or macadamia nuts, roughly chopped
2. 1 cup water
3. 2 tablespoons canola oil
4. 2 spring onions, cut into 1/2 inch pieces
5. 2 inches piece fresh ginger, grated

Direction as follow:
1. Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.
2. Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.
3. Heat the oil in a medium pan. Then add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.
3. Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.
4. Add the water, sambal ulek ( chili ), mint and pineapple and bring to the boil.
5. Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.
6. Ready to serve for guest.

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Low Carb Breakfast for special Diets

2008-10-16T19:03:00.000-07:00

Ingredients

1. Nonstick cooking spray
2. 2 cups loose-pack frozen diced hash brown potatoes with onion and peppers
3. 1 cup broccoli florets
4. 1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)
5. 1/3 cup evaporated fat-free milk
6. 2 tablespoons all-purpose flour
7. 2 (8-ounce) cartons refrigerated or frozen egg product, thawed
8. 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
9. 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
10. 1/4 teaspoon black pepper
11. 1/8 teaspoon salt

Directions

1. Coat a 2-quart square baking dish with cooking spray. Arrange hash brown potatoes and broccoli in bottom of the prepared baking dish; top with turkey bacon. Set aside.
2. In a medium bowl gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, black pepper, and salt. Pour egg mixture over potato mixture.

3. Bake in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes. If desired, garnish with additional fresh basil. Makes 6 servings.

Make-Ahead Tip:
1. Assemble strata as above but do not bake.
2. Cover and chill for 4 to 24 hours.
3. To serve, uncover and bake as above.

Nutritional Information

Nutritional facts per serving

calories: 152, total fat:
4g, saturated fat: 0g, monounsaturated fat:
0g, cholesterol:
14mg, sodium: 407mg, carbohydrate:
14g, total sugar: 1g, fiber: 0g, protein:
13g, vitamin C:
17%, calcium:
14%, iron: 10%

source : Cooksrecipes.com

Chicken Fajjita Burrito Casserole

2008-10-16T18:41:00.000-07:00

INGREDIENTS:

1. 1 pkg flour tortillas

2. 8oz. Velveeta Mexican Mild Cheese

3. 4 Boneless, Skinless Chicken breasts

4. 1 red bell pepper

5. 1 green bell pepper

6. 1 onion, well half really

7. 1 can of cream of chicken

8. 1/4 milk

9. 1 can of black beans

You will also need the ingredients to make

the Easy Spanish Rice! .

This consists of brown rice, salsa, and butter.

DIRECTIONS:

1. Start boiling your chicken.

2. While chicken is boiling, chop up your onion and bell peppers.

3. Adding them to the chicken and boil until chicken is done.

4. In a saucepan, melt your Velveeta cheese with the cream

of chicken and about 1/4 of milk over low heat.

(saving and shredding some to add to the fajita burritos.)

5. This will be the cheese sauce. While that is melting,

take your chicken and peppers out of the boiling stock and let cool.

6. Add the brown rice & it’s ingredients to

the stock that you boiled the chicken in.

7. Once your rice is done, spread it in

a 9×13 casserole dish.

8. Pour the can of black beans on top.

9. Or you can just mix the beans up with the rice!

10. Shred your chicken up and starting making

your fajita burriots adding a little of the shredded

velveeta or some of the cheese sauce inside.

11. Fold up and lay on top of the rice and beans.

12. Pour the Velveeta Cheese sauce all on top of

the burritos making sure to get it all covered.

13. Bake in oven for about 15-20 minutes at 350′.

14. This should serve 8 depending on your crew’s appetite!

source: My Wooden Spoon

Country Fried Breakfast Sandwich

2008-10-16T18:16:00.000-07:00

INGREDIENTS:

* 2 slices of toast
* bacon
* eggs

DIRECTIONS:

1. Fry up your bacon.
2. Toast your bread (I put a little butter on it.
3. And fry your eggs.
4. Layer them up see the picture.
5. Recommend adding some cheese, perhaps even some green chilies.

Picture in action :
1. Frying Bacon

2. Toasted Bread

3. Frying Eggs

4. Eggs on Toast

5. Bacon added on eggs

6. Country Fried Breakfast Sandwich

source : My Wooden Spoon

Soto Ayam ala Indonesia

2008-10-14T04:37:00.000-07:00

Ingredients as follow :

1. 1 free range chicken/ organic chicken, cleaned and cut into frying pieces.
2. 1,5 L fresh water
3. 1 teaspoon of salt
4. 2 tablespoons cooking oil or vegetable oil
5. 2 salam leaves
6. 2 lemongrasses
7. 4 jeruk purut leaves
8. ¼ teaspoon cinnamon powder
9. 2 cm galangal root, crushed

Grinded Spices:
1. 3 cloves garlic
2. 8 shallots
3. 2 cm ginger
4. ½ teaspoon turmeric powder
5. 5 candlenuts
6. ½ teaspoon white pepper powder or special powder package here
7. A pinch of caraway powder
8. ½ teaspoon tamarind
9. 1 teaspoon salt
10. 1 teaspoon sugar

Complements:
1. 50 g rice vermicelli, boiled for 2 minutes, then poured by cold water, drained
2. 150 g green-bean sprouts, soaked in hot water, then drained
3. 3 hard boiled eggs, peeled, sliced
4. 100 g cabbage, finely sliced
5. 2 tablespoon celery
6. 2 tablespoon fried onion
7. Potato crisp
8. Chili condiment
9. Sweet soy sauce
10. Lime juice

Instructions:

1. Boil the chicken with salt in water, until the chicken

is tender enough, and the broth is about 1 L
2. Take the chicken out of pan and drain it well, shred it

3. Sauté the grinded spices with salam leaves,

lemongrasses, jeruk purut leaves, galangal root, cinnamon powder. or special powder package
4. Pour the chicken broth little by little, stir, boil it again.

5. Set the shredded chicken and all the compliments

in a bowl, and then pour them with hot spiced broth.

source : EzineArticles.com

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PUMPKIN CRESCENT DINNER ROLLS

2008-10-14T04:29:00.000-07:00

Ingredients as follow:

1. 2 tsp active dry yeast
2. 1 1/2 cups warm water (110 to 115 degrees)
3. 1 1/4 cups cooked (or canned) pumpkin
4. 1/2 cup butter
5. 1/3 cup Splenda
6. 2 eggs
7. 2 tsp salt
8. 2 1/2 cups whole wheat flour
9. 4 1/2 to 5 cups all-purpose flour

Direction as follow :

1. In a large mixing bowl, dissolve yeast in warm water.

2. Add the pumpkin, butter, Splenda, eggs, salt, and whole wheat flour; beat until smooth.

3. Stir in enough all-purpose flour to make a soft dough.

4. Stir in enoughall-purpose flour to make a soft dough.

5. Turn dough onto a lightly floured board; knead until smooth and elastic, about 6 to 8 minutes.

6. Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled in bulk, about one hour.

7. Punch down dough. Turn onto a lightly floured board, divide into 3 equal portions.

8. Roll each portion into a 12-inch circle; cut each circle into 12 wedges.

9. Roll up wedges from the wide end and place pointed side down,

2-inches apart, on greased baking sheets.

10. Curve to for crescent shapes. Cover and let rise until doubled, about 30 minutes.

11. Bake at 400 degrees for 12 to 15 minutes. Remove to wire racks to cool.

Yield: 36 crescents. Per crescent: 134 calories, 23 g carbs, 4 g protein

source : EzineArticles.com

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PUMPKIN WALNUT BREAD

2008-10-14T04:25:00.000-07:00

Ingredients as follow :

1. 3 1/2 cups sifted flour
2. 2 tsp baking soda
3. 1 tsp salt
4. 1 tsp cinnamon
5. 1/2 tsp nutmeg
6. 2 1/2 cups Splenda
7. 1/2 cup sugar
8. 1 cup canola oil
9. 4 eggs
10. 2/3 cups water
11. 1 cup chopped walnuts
12. 2 cups canned pumpkin

Direction as follow ;

1. Preheat oven to 350 degrees

2. Sift all dry ingredients into a large mixing bowl.

3. Add remaining ingredients and beat until smooth.

4. Spray three 4 x 8-inch loaf pans with cooking spray.

5. Bake at 350 degrees for 1 hour.

6. Excellent served with cream cheese.

source : EzineArticles.com

Try also our special Recipes for Health here.

Pumpkin Nut Bread

2008-10-14T04:06:00.000-07:00

Ingredients as follow :

1. 2 cups all-purpose flour
2. 2 tsp baking powder
3. 1/2 tsp baking soda
4. 1 tsp salt
5. 1 tsp ground cinnamon
6. 1/2 tsp ground nutmeg
7. 1 cup cooked pumpkin
1 cup Equal Sugar-Lite
1/2 cup fat-free milk
2 eggs or 1/2 cup egg substitute
1/4 cup butter, softened
1 cup chopped hickory nuts or pecans

Direction as follow :

1. Preheat oven to 350 degrees.

2. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.

3. In mixing bowl, combine pumpkin, Equal, milk and eggs.

4. Add dry ingredients and butter.

5. Mix only until flour is moistened. Stir in nuts.

6. Bake in a well greased 9x5x3-inch loaf pan or 65 minutes or until a toothpick

inserted in the center comes out clean.

7. Cool 10 minutes in pan then remove and place on a wire rack to cool.

source : EzineArticles.com

Quick Rolls

2008-10-14T03:27:00.000-07:00

INGREDIENTS:

* 1 pkg. RapidRise Yeast
* 2 Tbsp. sugar
* 2 Tbsp. oil
* Salt
* 3 c. flour

DIRECTIONS:

1. Dissolve 1 package yeast in 1 cup of warm water.
2. Add to sugar, oil, salt, and flour.
3. Mix and knead well.
4. Let rise in warm place for 1 1/2 hours.
5. Roll out 12 rolls and place in a greased pan for 12 to 15 minutes at 400′.
6. Ready to serve.
6. Quick, super easy and SOOOOO good!

I chose to use a muffin pan but you can use a regular casserole dish.
source : http://mywoodenspoon.com/

VEGETABLE CARE

2008-10-06T03:58:00.000-07:00

Description: Delicious Recipes that you should try for your Family Dinner.

More articles tips here for easy meal and also quick and easy dinner here.

Ingredients:

75 gram Carrot
100 gram Corn
15 Eggs
50 gram Green Bean
750 ml Coconut Milk from ¼ Coconuts.
2 stalks Salam leaves.
3 stalks Lemon Leaves
1 root Lemongrass.
6 cloves Red Onion.
2 cloves Garlic
1 teaspoon Coriander.
1/8 teaspoon Jinten.
3 cm Kunyit.
3 cloves Kemiri.
½ teaspoon Shrimp paste.
2 teaspoons Salt.

Direction:

Slice carrot with saw teeth knife.
Cut the corn into 4 parts.
Slice green bean.
Boil the eggs.
Fry well the spicy, salam, lemon leaves, lemongrass, until smell good.
Add carrot, corn, egg, green bean, and stir well.
Poured the coconut milk, mix well until boil.
Ready to serve.
Don't forget to clean all your tools and put it in the right place

Portion: 4

Preparation: 25 minutes.

Cooking time: 15 minutes

Insalata Caprese

2008-09-22T19:53:00.000-07:00

My whole family loves Insalata Caprese, a simple tomato and mozzarella salad. We first enjoyed it while stationed in Vicenza, Italy. It makes for a delicious, light and easy meal. Perfect for brunch. Or maybe even a tea party. Come on, I’ll show ya how to make it.

Put on your apron! Gather up some big, beautiful red tomatoes. Grab a big ol’ hunk of mozzarella cheese, the soft and squishy kind that comes in a ball. Get some olive oil and red wine vinegar. Put it in some cute little vintage oil and vinegar dispensers if you like. And you’ll also need some parsley and Italian seasoning. You’ll notice that I went all out and broke the grocery budget with expensive and fancy brands. OK, not really. I just went to the Wal-Mart. To make up for your generic brand groceries, get out your prettiest platter.

Everything tastes better on some pretty burgundy china. Now slice the tomatoes up. Make them a little on the thick side. And place a single layer of them on a platter.

Next, cut up the mozzarella into some thick, chunky slices. Doesn’t it look just like butter? It almost tastes like butter. It incredibly smooth and creamy. And it practically melts in your mouth.

Put a slice of cheese on top of each tomato. Then drizzle olive oil over everything. Don’t be shy. Don’t be afraid to drown the tomatoes in the olive oil.

Next, drizzle some red wine vinegar over everything. I just have to say- I love setting a pretty table. Fancy china. A nice tablecloth. It takes a simple meal and turns it into something special. A vintage Wilendur tablecloth will make anything taste better. You should try it some time. Go ahead. Spoil yourself a little.

Then sprinkle everything generously with parsley and Italian seasoning. You can plop a few Kalmata olives on there too if you like. Stick it in the refrigerator for a bit to chill it and to let the flavors all mingle together for a bit. Doesn’t this look just lovely?

You can substitute Insalata Caprese for your typical tossed salad. Or you can make a meal of it all by itself. It makes a wonderful brunch. Which is how we served it. It goes well with Cucumber and Onion Salad, cantaloupe melon slices with slivers of prosciutto and focaccia bread. And don’t forget a tall ice cold glass of sweet tea to wash it all down with.

Buon apetito!

Guest post by The Apron Queen herself, a mom of 3 children and wife to paratrooper. You can find her blogging about Texas life at Confessions of an Apron Queen and see her very cool vintage aprons at Rick Rack Attack!

source : My Wooden Spoon

Merry Cheery Cheesecake

2008-09-22T19:40:00.000-07:00

Here’s a delicous recipe from the Eat, Shrink, and be Merry ladies that you WON’T find in the cookbook! Some very good, light, cheescake!

Ingredient all :

1½ cups graham cracker crumbs
½ tsp ground cinnamon
3 tbsp butter, melted
2 pkgs Philadelphia light cream cheese (not fat free)
¼ cup freshly squeezed lemon juice
2 cups light sour cream (not fat free)
1 can low-fat sweetened condensed milk
Grated zest of one lemon
2 cans each light cherry pie filling

To make crust, combine graham crumbs and cinnamon in a medium bowl. Add melted butter and stir using a fork until crumbs are moistened. Spray a 9 x 13-inch baking dish with cooking spray. Press crumb mixture firmly and evenly over bottom of dish. Refrigerate while you prepare the filling. The make filling, beat together cream cheese and lemon juice on high speed of electric mixer until smooth. Add sour cream, sweetened condensed milk, and lemon zest. Beat again until well mixed. Pour filling over prepared crust and spread to edges of pan. Cover and refrigerate for 3 hours. Spread cherry pie filling over cream-cheese mixture. Cover and refrigerate until ready to serve.

Cooking Tips: Take the cream cheese out of the fridge about 30 minutes before you make the cake. It’s easier to beat cream cheese if it isn’t cold. Don’t omit the lemon juice from this recipe—it’s what makes the filling “set.” (If you leave it out, the filling will be runny.) Don’t forget to grate the zest from the lemon before cutting it in half to squeeze out the juice.

Makes 18 cheesecake squares

source : My Wooden Spoon

Beef Satay ala Original Indonesian Recipes

2008-09-05T22:42:00.000-07:00

Ingredients:

300 gr beef
5 shallots
2 spoons of sweet soy sauce
1 spoon of vegetable oil
1 lime
salt
pepper.

Direction:

Slice beef into bite sized pieces
slice shallots
Mix everything evenly
Put beef in skewers
Barbecue in medium heat until desired level (medium rare recommended).
Ready to serve

see my recipes in other site
and my links, satu

Perkedel Original Indonesian Recipes

2008-09-05T22:13:00.000-07:00

Ingredients:

1 chicken
250 gr of bread flour
40 gr of sagu
80 gr of onion
8 pieces of shallots
1 egg
salt
pepper.

Direction :

Remove bones from the chicken cut very thinly.
Cut onion into very small pieces
Grind shallots
Evenly mix all the above with bread flour
Add salt and pepper
Make mix into small discs about 2-2.5 inch in diameter
Heat oil on a pan
Put each disc and fry until dark golden and Ready to serve

How to make 5 minute Appetizer

2008-09-05T21:36:00.000-07:00

5 Minute Appetizer - Tex Mex Dip

September 3rd, 2008 by A Cowboy's Wife
Got company coming over unexpectedly? No problemo people! I got you covered with this super fast easy to make Tex-Mex Dip. In fact, if you’ve got 5 minutes and 3 ingredients, you’re good to go!
There are several variations of this and my sister-in-law, Bell, was the one that introduced this one to me. It’s extremely simple and people who don’t even like cream cheese, love it. While I prefer to eat this creamy dip with Fritos, it’s also good with Lay’s Ruffles. Shoot, eat it with whatever!
Even though this is a small helping, I still used my Kitchenaid Mixer because I love to feel like a professional, despite being far from it.
5 Minute Tex Mex Dip
Makes enough to feed 2 men, 2 hungry teenagers, 1 toddler, and me!
3 pkgs cream cheese (softened)
1 can Ro*tel Tomatoes & Green Chilies (your choice of mild or hot)
About 2 cups of Corn (or ever how much you like)
1. Simply mix all three ingredients together until creamy. Yes, use the whole can of Ro*tel with juice. What? You don’t have Ro*tel where you live? That’s okay, add some your favorite salsa instead!
Now invite some friends over, watch a chick flick and eat some dip!
Got a great appetizer of your own? Please share it in the comment section below!
You can find me (Lori aka A Cowboy’s Wife) and more easy to make recipes over at at My Wooden Spoon.

Grilled Chicken and Corn Lettuce Wraps

2008-09-05T01:33:00.000-07:00

Ingredients

Serves 4; makes 8 wraps

FOR THE CHICKEN
1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
1/3 cup fresh lime juice (from about 4 limes), plus lime wedges for serving
1 jalapeno chile, chopped
4 garlic cloves, chopped
3 tablespoons coarsely chopped fresh cilantro, plus sprigs for garnish
2 teaspoons extra-virgin olive oil
1 teaspoon coarse salt
3/4 teaspoon freshly ground pepper
FOR THE CORN
2 ears of corn, husks intact
1 bunch scallions, trimmed
1 teaspoon extra-virgin olive oil
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
FOR THE LIME YOGURT
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lime juice
Freshly ground pepper
FOR THE LETTUCE WRAPS
1 avocado, cut into 1/4-inch-thick slices
8 large leaves iceberg lettuce

Directions

Make the chicken: Place chicken in a large bowl. Add lime juice, jalapeno, garlic, cilantro, and oil, and turn chicken to coat. Cover and refrigerate, turning occasionally, for 1 hour.
Make the corn: Preheat grill to medium-high. Soak corn in cold water for 15 minutes, and drain. Grill corn and scallions, turning both occasionally. Cook scallions until tender, about 5 minutes. Cook corn until husks are brown but not black and kernels are cooked through, about 12 minutes.
Let corn cool slightly, and then husk. Cut kernels from cobs, chop scallions, and combine with oil, salt, and pepper in a medium bowl.
Remove chicken from marinade, and season with the salt and pepper. Grill, turning once, until cooked through, about 3 minutes per side.
Make the lime yogurt: Stir together yogurt and lime juice in a small bowl. Season with pepper.
Assemble wraps: Divide chicken, corn, yogurt, and avocado among lettuce leaves. Serve immediately with lime wedges and cilantro sprigs.

source : marthastewart.com

Kalyn's Kitchen: How to Make and Freeze Tomato Sauce The Green Blog Project

2008-09-04T21:35:00.000-07:00

I was completely captivated about the idea behind The Green Blog Project when I first heard about it. It was the brainchild of LG from Ginger and Mango that every food blogger should try to grow some kind of food themselves, and then post about what kind of dish they made from it on their blog.

I had written about the Green Blog Project for Blogher clear back in June when my garden was little more than a few sprouts. Now that the garden is bursting with produce, I was afraid I had missed the deadline. I've posted about so many recipes using garden produce and I haven't sent even one to the Green Blog Project.

But when I went back to Ginger and Mango to check, I was happy to see that the deadline has been extended to September 25. (There's also another deadline for those in the Southern Hemisphere in March.) If you have a garden or even a pot of tomatoes on the deck, there's still time to post about what you made from the food you grew yourself and send it to The Green Blog Project!

A lot of people are into canning tomato sauce, but I've been able to successfully avoid the home canning impulse for quite a few years now, even though most of my family has that gene. I prefer the flavor of frozen tomatoes to canned, and always freeze slow roasted tomatoes and Sausage and Basil Marinara Sauce every year which I make from garden tomatoes. The recipe I'm posting here is for the sauce that I make when I've made roasted tomatoes, marinara sauce, and eaten fresh tomatoes by the handfulls and the garden is still producing tomatoes! It's nothing more than plain tomato sauce, but oh what flavor when you make the sauce yourself from tomatoes still warm from the sun and picked the day you make the sauce.

The most inspiring thing about my recipe is the flash of brilliance I had when I realized that you don't have to peel the tomatoes. You can put them in a food processor and puree everything, and then when you cook them the peeling disintegrates into the sauce for brighter tomato color and more flavor. This method will produce a rather rustic tomato sauce which still has the seeds. You can always use a food mill to remove seeds when you defrost the sauce if you're making something where you want a more pure type of sauce. Read more about that below.

"Just Tomatoes" Sauce for the Freezer

It's important to use tomatoes that are well-ripened and it's best to pick them the day you make the sauce if that's an option. I'd estimate that it takes about 6-8 large tomatoes to make a cup of sauce, but make as much as you can because this tastes wonderful in the winter when you're dying for the flavor of fresh tomatoes.

Put tomatoes in the sink and rinse well with cold water. Cut out stem area and discard. Cut each tomato into pieces about 1 inch square. (Don't make the pieces too large or the tomatoes won't puree easily.)

Using the food processor with the steel blade, puree diced tomatoes in batches and add to large heavy stock pot. The puree should be nearly all liquidized when you add it to the pot.

Turn the heat as low as you can get it and cook the mixture until it is reduced by at least one half and as thick as you want it. I usually cook my sauce at least 6-8 hours to condense it down to the thickness I want. Your house will smell delightfully tomatoey while you cook this. I like to use a rubber scraper to scrape off the carmelized tomato that sticks to the side of the pot as the level decreases and do that about once every half hour.

When sauce is condensed and thick, put into individual plastic containers and let cool on the counter for an hour or so. When sauce is cooled, snap on plastic lids and freeze. This will last for at least a year in the freezer.

When you're using the sauce, if you want a more pure tomato sauce that doesn't have any seeds you can put it through the food mill after it's thawed. Freezing the sauce this way with no added seasonings at all creates endless possibilities for using it. Add garlic, oregano, basil, or any other seasonings you want when you use the sauce to create soups, stews, pasta sauces, or other dishes this winter.

Tomorrow I'll be posting about something with the taste of pure summer that I created with a bit of my "just tomatoes" sauce.

Kalyn's Kitchen: How to Make and Freeze Tomato Sauce <The Green Blog Project

Mix Madness Indonesian Vegetables Recipes

2008-09-02T20:51:00.000-07:00

How to make the original recipes from Native Indonesian Recipes by call it with Mix Madness Indonesian Vegetables.

Here the Ingredients as follow :

Tofu
100 gr soyabean cake
2 eggs
5 pieces of red chili pepper
Lettuces
A small bunch of long beans
Young cabbage
1 cucumber
100 gr peanuts
Lemon
5 pieces of small chili pepper (jalapeno or scotch bonnet)
3 pieces of shallots
Brown sugar
Salt as needed

Direction to make as follow :

Fry an egg and soyabean cake
Peanut sauce
Fry peanuts
Cut into small pieces
Boil one egg and slice it
Boil young cabbage, long beans, and slice them
Slice shallots, and brown with chili peppers
Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with Beef Stick as well.
Ready to serve.

Fantastic New Crab Soup

2008-09-02T20:41:00.000-07:00

Feel free to taste our new recipes "Fantastic New Crab Soup"

Ingredients as follow :

2 liters of fish stock
2 medium-sized crabs
100 gram ginger
50 gram scallions
50 gram Indonesian parsley
Salt as needed
Pepper as needed to taste.

Direction to make as follow :

Make fish stock by boiling fish bones in 8 cups of water
Remove these bones after a few minutes.
Wash crabs, split into several parts
Cut ginger into very thin slices
Cut scallions and Indonesian parsley
Reheat stock for about 5 minutes, put everything into the stock
Add salt and pepper to taste
Ready to served.

Lasagna for Vegetarian

2008-09-01T21:31:00.000-07:00

we just improved our latest recipes in our kitchen for :

Vegetarian Lasagna Recipe

The ingredients as follow :

Lasagna Noodles

10 ounce Pk frozen chopped Broccoli

14 1/2 ounce Can Tomatoes

15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 1/2 teaspoon Dried Basil crushed *
Bay leaves
Clove garlic minnced
Beaten Egg
2 cup Lo-fat Ricotta or Cottage Ch
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese

For substitute you can use as follow :

1/2 t dried Oregano for 1/2 t of the dried Basil Cook noodles.
for additional you use broccoli separately according to their package directions.
drain well. Set aside.
for sauce, cut up cannes tomatoes.

Beginning to make :

Put all in a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat.
Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally.

3. Remove bay leaves.

Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese,

and 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in

a 13x9x2" baking dish. Top with half the noodles, half of the broccoli

mixture, and half of the remaining sauce.

4. Repeat layers, ending with the sauce.

Bake, uncovered, in a 350 deg F oven for 25 minutes;

sprinkle with Mozzarella.

5. Bake 5 minutes more or till heated through.
6. Let stand 10 minutes before serving.
7. Ready for served.

Where could you find a good and fresh Seafood

2008-09-01T20:53:00.000-07:00

All for your good recipes

Welcome to Captain Jack's Online Alaska Seafood and Fish Market. We deliver gourmet freshly-frozen Alaska seafood right to your door. Captain Jack's Seafood Locker is located on the docks in Seward, Alaska. We work with select local fishermen to ensure that our retail seafood and fish market provides the freshest most well preserved Alaska seafood.

Our fresh seafood is vacuum packaged and blast-frozen within hours of landing on the docks to seal in the pristine freshness of Alaska's icy-cold waters. This process ensures that the fish and seafood you receive remains as fresh as the day it was caught. At Captain Jack's online seafood market you can buy the finest halibut, wild salmon, giant red king crab, succulent golden king crab, smoked salmon strips, and jumbo scallops; all wild, all natural, all Alaskan!

Japanese Noodle for Free

2008-08-27T02:53:00.003-07:00

We try to make this recipes base on our trial many time
to get the best taste ( Asian taste ).
Please find all the ingredients in your local
market/supermarket.
So let start our recipes with Bukkake Udon
( Japanese Cold Udon Noodles ).

Here are all the ingredients as follow :

1 pcs Long green Onion
2 pcs Shiso Leaves - Beefsteak Leaves.
3 tbsp Cold Water
3 cm Thick Dalkon radish ( 1 1/4 inch 0r suitable for you ).
2 bags Eggs ( put in a mirowave for 30 - 40 minutes )
2 bags Frozen Udon
3 tbsp Cold Water
4 tbsp Tempura Flour
2 Chikuwa - Japanese Fish Sausage.

Now is the moment to make most important thing for Japanese Noodle for free, Soup for Bukkake Dashi as you see below :

200 ml Drinking Water ( around 4/5 Cup ).
1 tsp Granulated Dashi ( 1/2 tsp Kombu Dashi & 1/2 tsp Bonito Dashi ).
1 tbsp Sugar.
1 tbsp Mirin
1/2 tbsp Soy Sauce.

How it work to make the right way, see below.
Mix all the ingredients point 1- 9 until you see all ready to put in
the stove.
The final, Japanese noodle in a bowl and porridge the soup.
Enjoy your meal.

Wikipedia for :
- Udon : is a type of thick wheat-based noodle popular in Japanese cuisine.
- Shiso : in a Japanese word that may refer to:

Perilla, a perennial herb in the mint family.

- Dashi : is a class of soup

Home : Recipes : Articles : Contact us

The good way to enjoy your Crayfish

2008-08-27T01:43:00.000-07:00

For People who eating to much but have get difficulty with
Crayfish while their eating.

Here the Tips for you in action below :

1. Cut nearly the head of Crayfish.

2. Take out the skin

3. Pull out the other side with your hand.

4.Ready for eat. Yam mi.

Adopted from The Food Section.

Beef and Broccoli Stir Fry

2008-08-24T22:50:00.000-07:00

Try our old Chinese recipes.

First is the ingredients for our recipes as follow :

1/2 pound boneless tender beef steak
2 tablespoons cornstarch, divided
4 tablespoons soy sauce, divided
1 teaspoon granulated sugar
2 teaspoons minced fresh ginger root
1 clove garlic, minced
1 pound fresh broccoli, trimmed
3 tablespoons peanut oil, divided
1 onion, chunked and separated1 carrot, cut diagonally into
1/8-inch slices and 1 little lime. (Improvement)

How to do with our recipes :

Cut beef across grain into thin slices. Combine 1 tablespoon each cornstarch and soy sauce with sugar, ginger and garlic; stir in beef. Let stand 15 minutes.

Meanwhile, remove florets from broccoli; if large, cut in half lengthwise.Cut stalks crosswise into 1/8-inch slices. Combine remaining cornstarch and soy sauce with 1 cup water. Set aside.

Heat 1 tablespoon oil in wok or large skillet over high heat. Add meat and stir fry 1 minute; remove. Heat remaining oil in same wok. Add broccoli, onion and carrot; stir fry 4 minutes, or until vegetables are tender-crisp. Stir in meat and soy sauce mixture; bring to boil. Cook and stir until sauce thickens.

The final, cut the lime with knife and squeeze the lime until dry off.

Serve immediately.

We already improved recipes from the source.

Momy 4U_Recipes

Stove: Location and Facing

Healthy Bean Salad Recipes for Diabetic People

Chinese Sauce in Lettuce

The main of Ingredients:

Used this direction as follow:

Make up the sauce by mixing the soy sauce, sesame oil, vegetable oil and garlic together. Heat until boiling then keep hot over a low heat.

Cook's Tip:

Fantastic Sesame Mayonnaise in Potato Salad

Special Ingredients list:

Used this Direction:

Cook's Tip:

Delicious with Butternut Squash Soup

Used this Direction:

Follow our Cook's Tip:

Keredok

Authentic Chinese Spring Rolls

Simply Peanut Sauce in Thai Chicken Stir-Fry and Cheap

Special Italian Sausage and Zucchini Soup

Green Thai Coconut Curry Chicken Wraps

Cream Cheese and Chives in Smoked Salmon Sandwiches

Supper Sandwich for Portobello Mushroom.

Great Coconut Rice in Indonesian Beef Curry

Vegetarian and Gluten-Free Breakfast Muffins with Zucchini, Feta, and Quinoa

Fantastic Chile Rellenos Bake for 6

Crockpot Recipe for Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro

Fantastic Red Kale and Cheese Omelet for Two portion

Grilled chicken with Sage, Rosemary, and Garlic Dried Herb Rub

Deliciuos Kim Chi

Vegetarian Lasagna with Quick-Roasted Tomato and Herb Sauce

Chicken Stew

Romantic with Sweet Spicy Wings

Ham with snacks inside

Nasi Goreng Original from Indonesia

Real Curry of Indonesian Pineapple.

Low Carb Breakfast for special Diets

Chicken Fajjita Burrito Casserole

Country Fried Breakfast Sandwich

Soto Ayam ala Indonesia

PUMPKIN CRESCENT DINNER ROLLS

PUMPKIN WALNUT BREAD

Pumpkin Nut Bread

Quick Rolls

VEGETABLE CARE

Insalata Caprese

Merry Cheery Cheesecake

Beef Satay ala Original Indonesian Recipes

Perkedel Original Indonesian Recipes

How to make 5 minute Appetizer

Grilled Chicken and Corn Lettuce Wraps

Directions

Kalyn's Kitchen: How to Make and Freeze Tomato Sauce The Green Blog Project

Mix Madness Indonesian Vegetables Recipes

How to make the original recipes from Native Indonesian Recipes by call it with Mix Madness Indonesian Vegetables.

Fantastic New Crab Soup

Feel free to taste our new recipes "Fantastic New Crab Soup"

Lasagna for Vegetarian

Where could you find a good and fresh Seafood

Japanese Noodle for Free

The good way to enjoy your Crayfish

Beef and Broccoli Stir Fry

Try our old Chinese recipes.

First is the ingredients for our recipes as follow :