beood.com http://www.beood.com Looking for recipes? Beood.com has more than 1200 free recipes, our features a free recipe database, offering free recipes, articles, helpful cooking tips. Mon, 07 Sep 2009 09:07:26 GMT en Fried tofu(Japanese) http://www.beood.com/article/2009-09/fried_tofu.html Mon, 07 Sep 2009 09:07:26 GMT Beooder fried tofu


Ingredients
1/2 tofu (momen or hard-type)
minced green onion
1 tsp. grated Japanese radish mixed with powdered red pepper
1 tsp. cornstarch
oil for deep-frying,
1 tsp. each of mirin and soy sauce,
4 tbsp dashi stock.

Directions
(1)Quarter tofu and drain well.
(2)Cover tofu with cornstarch and fry in oil at medium heat until golden brown.
(3)Place tofu on plate and top with boiling-hot(A)sauce. Garnish with green onion and grated radish with red pepper.
 

]]> Eggplant Miso Soup(Japanese) http://www.beood.com/article/2009-09/eggplant_miso_soup.html Mon, 07 Sep 2009 09:07:26 GMT Beooder Ingredients
2 tb Miso
2 Scallions; chopped
1 qt Hot water
1/2 c Tofu; cubed
1 Carrot; chopped
1 c Eggplant; julienned

Directions
In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender.
 

]]> Carrot Milk Pudding http://www.beood.com/article/2009-09/carrot_milk_pudding.html Mon, 07 Sep 2009 09:07:26 GMT Beooder Carrot Milk Pudding
Ingredients :
4 cups Milk
1 1/2 cups  Grated carrot
1/3 cups  Sultanas 
1/2 cups  Caster sugar
1/4 cups  Ground cinnamon
1/4 cups  Ground cardamom
1/3 cups  Cream
2 tablespoons  Unsalted chopped pistachios 

Method :
1- Pour the milk into a large heavy-based pan and stir over the medium heat until it comes to the boil.
2- Reduce the heat to low and simmer until reduced by half, stirring occasionally to prevent it from catching on the base of the pan.
3- Add the carrot and sultanas and cook for a further 15 minutes.
4- Add the sugar, cinnamon, cardamom and cream and cook, stirring, until the sugar has dissolved.
5- Serve the pudding warm in small dishes, and sprinkle over the pistachios.

 

]]> Beef and Ham Roll http://www.beood.com/article/2009-09/beef_and_ham_roll.html Mon, 07 Sep 2009 09:07:26 GMT Beooder Ingredients : Serves 4

450 g/1 lb minced (ground) beef
225 g/8 oz minced ham
175 g/6 oz/3 cups fresh breadcrumbs
15 ml/1 tbsp Worcestershire sauce
Salt and freshly ground black pepper
400 g/14 oz/1 large can of tomatoes, chopped
Boiled potatoes and a green vegetable, to serve
 
Method :
Mix together all the ingredients except the tomatoes and season to taste with salt and pepper. Form into a roll and place in a greased loaf tin (pan). Bake at 180°C/350°F/gas mark 4 for 40 minutes, then pour the tomatoes over and bake for a further 15 minutes. Serve with potatoes and a green vegetable.
 

]]> corn and black bean salad http://www.beood.com/article/2009-09/corn_and_black_bean_salad.html Mon, 07 Sep 2009 09:07:26 GMT Beooder corn and black bean salad
ingredients
1/2 bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
2 cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained
1/2 cup canned black beans, drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped

preparation directions
1. Cook corn as directed on bag. Rinse with cold water; drain.
2. Stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.
 

]]> oatmeal pancakes with mixed berry topping http://www.beood.com/article/2009-09/oatmeal_pancakes_with_mixed_berry_topping.html Mon, 07 Sep 2009 09:07:26 GMT Beooder Hearty and flavorful—these oatmeal pancakes are the best! You'll love the fruit topping made with real maple syrup.
Prep Time:15 min
Start to Finish:20 min
Makes:6 servings (2 pancakes with 1/4 cup topping)
oatmeal pancakes with mixed berry topping

ingredients
Topping
1 bag (10 oz) Cascadian Farm® frozen organic harvest berries, thawed and drained
3/4 cup real maple syrup
Pancakes
3/4 cup quick-cooking oats
3/4 cup whole wheat flour
1 cup fat-free (skim) milk
1 tablespoon sugar
2 tablespoons vegetable oil
2 teaspoons baking powder
1/4 teaspoon salt
1 egg

preparation directions
1. In 2-quart saucepan, cook topping ingredients over medium-low heat, stirring occasionally, until mixture just begins to simmer. Remove from heat; set aside. In medium bowl, beat pancake ingredients with wire whisk until blended.
2. Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.
3. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with topping.

High Altitude (3500-6500 ft): Decrease baking powder to 1 1/2 tsp.
 

]]> Peanut Butter Delight http://www.beood.com/article/2009-08/peanut_butter_delight.html Mon, 07 Sep 2009 09:07:26 GMT Beooder Servings: 16 servings
Prep. Time: :20
Total Time: 1 day

Ingredients:

Crust:
5 cups Rice Krispies or crushed Cheerios
2 cups peanut butter
1 cup honey

Filling:
1/2 gal. vanilla ice cream, softened
1 container (8 oz.) whipped cream
1 pkg. (3 oz.) honey roasted peanuts
Caramel
Fudge

Directions:
Combine crust ingredients. Pack firmly in bottom of 9x13-inch pan. Slightly melt ice cream and spread over top of crust. Slightly melt whipped cream and spread over ice cream. Spread peanuts over top. Drizzle caramel and fudge sauces over top. Cover. Put in freezer overnight. Cut into squares and serve.
 

]]> beverages: Almond Cooler http://www.beood.com/article/2009-08/beverages_almond_cooler.html Mon, 07 Sep 2009 09:07:26 GMT Beooder beverages

3 almond herbal tea bags
1 pint lemon sherbet; or orange sherbet

Pour the boiling water over tea bags. Let stand for 5 minutes. Remove tea bags; discard. Chill tea for at least 2 hours. At serving time, spoon sherbet into 4 chilled glasses, pour in chilled tea. MAKES: 4 - 8 oz servings Per serving: 129 cal., 1 g. protein, 30 g. carbo., 1 g. fat, 10 mg.

]]> Coffee-Spice Rubbed Ribs http://www.beood.com/article/2009-08/coffee-spice_rubbed_ribs.html Mon, 07 Sep 2009 09:07:26 GMT Beooder Perfect for outdoor entertaining, these delicious ribs are made with a unique coffee rub mixture that features a hint of cocoa.
Coffee-Spice Rubbed Ribs
2 racks (about 4 pounds total) baby back ribs
2 1/2 teaspoons packed brown sugar
1 1/4 teaspoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
1 1/4 teaspoons sea or kosher salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground coriander
3/4 teaspoon freshly ground black pepper
1/4 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon vegetable oil
1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

1-  Fit rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up. 

2- Combine sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour. 

3- Preheat oven to 250°F (120°C). Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). 

4- Preheat grill. Grill ribs over medium flame, turning once, for 5 minutes.

Makes 8 servings.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 4 hrs 5 mins
Cooling Time: 1 hr standing

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

Nutritional Information Per Serving (1/8 of recipe): Calories: 390 Calories from Fat: 170 Total Fat: 19 g Saturated Fat: 6 g Cholesterol: 145 mg Sodium: 520 mg Carbohydrates: 4 g Dietary Fiber: 0 g Sugars: 1 g Protein: 44 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

 

]]> Three-Pepper Feta Roll-Ups http://www.beood.com/article/2009-08/three-pepper_feta_roll-ups.html Mon, 07 Sep 2009 09:07:26 GMT Beooder SERVES 8
Three-Pepper Feta Roll-Ups
Ingredients
1 cup crumbled feta cheese
2 tablespoons chopped fresh dill or 2 teaspoon dried dill
2 tablespoons red wine vinegar
4 red bell peppers, roasted, peeled, and cut into thin strips
2 yellow bell peppers, roasted, peeled, and cut into thin strips
2 orange bell peppers, roasted, peeled, and cut into thin strips
4 garlic cloves, minced
8 (8 inch) flour tortillas
8 leaves curly leaf lettuce

Directions
Combine first 7 ingredients. Line each tortilla with a lettuce leaf. Spoon 1/2 cup bell pepper mixture down center of each tortilla; roll up.
 

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