Cooking Recipes

Blood Orange Sauce Tuna Western Cuisine Recipes

2011-09-17T23:37:00.002+07:00

Blood Orange Sauce Tuna Western Cuisine Recipes

Blood Orange Sauce Tuna Materials:
- 200 g. tuna meat
- 30 g mixed spice *)
- 10 ml olive oil
- 50 ml orange juice
- 20 g brown sugar

Blood Orange Sauce Tuna Method:
- Cut the tuna a rectangular shape and sprinkle spice mixture.
- Heat a non-stick skillet, pour olive oil.
- Cook the tuna for 1 minute per side.
- Cook the orange juice and sugar in a saucepan until thick.
- Cut the tuna into three equal parts and put them in the middle of the plate.
- Place the fennel on top of it and give an orange sauce.
- Complete with salad vegetables. Serve immediately

*) This spice mix can be made from paprika powder, cumin powder, fennel powder, pepper and Italian Seasoning. Types of spices can be adjusted to taste.

Blood Orange Sauce Tuna

Blood Orange Sauce Tuna Western Cuisine Recipes articles end here.

Chicken Salad with Mango Sauce Recipes

2011-09-17T04:18:00.004+07:00

Chicken Salad with Mango Sauce Recipes

Fresh mangoes are sweet and sour sauce so delicious the chicken for a spicy black pepper seasoned. Hmm .. feel sensation on the tongue while enjoying it!

Chicken Salad Material:
150 g chicken fillets
1 tablespoon BBQ sauce
½ tsp black peppercorns, crushed slightly smoother
1 tablespoon vegetable oil
Salad:
200 g lettuce, torn roughly
1 red tomatoes, thinly sliced
75 g baby green beans, blansir
Sauce:
200 g of mango flesh, diced
3 tablespoons olive oil
1 tablespoon lemon zest
½ tsp sugar
½ teaspoon pepper
½ teaspoon salt

Chicken Salad Method:
- Marinate chicken fillet with BBQ sauce, pepper and vegetable oil until blended.
- Cook on griddle flat to change the color and cooked both sides.
- Lift, roughly sliced. Set aside.
- Arrange the salad ingredients in the bowl / serving dish.
- Pour sauce and stir well.
- Sprinkle the chicken pieces.
- Serve immediately for the fourth person

Chicken Salad with Mango Sauce Recipes

Chicken Salad with Mango Sauce Recipes articles end here. Thanks.

Cooking Recipes - Sweet Cornbread Recipe

2010-06-23T00:50:00.004+07:00

This easy cornbread recipe takes only a few minutes to prepare. But the result is a tender, slightly sweet cornbread that goes perfectly with chili, salad or soup. Amazingly, this cornbread recipe has no butter or oil. It gets its tenderness from yogurt and honey.

Ingredients:

2 cups baking mix (such as Bisquick)

6 Tbsp. cornmeal

1-1/2 tsp. baking powder

1/4 tsp. baking soda

2 large eggs

1/2 cup honey

1 cup non-fat plain yogurt

1/4 cup skim milk

Sweet Cornbread Recipe

Preparation:

Preheat oven to 350 degrees F. Spray an 8 x 8 baking dish with cooking spray.

In a large bowl, stir together the baking mix, cornmeal, baking powder and baking soda.

In a small bowl, whisk together the eggs, honey, yogurt and skim milk. Pour into the dry ingredients.

Mix gently, until there are no lumps of flour showing, but do not overmix.

Pour into prepared pan. Bake 28-34 minutes, until golden brown.

Cooking Recipes - Almond Chicken

2010-06-22T01:38:00.004+07:00

1/3 cup lemon juice

3 tablespoons Dijon mustard

2 garlic cloves, minced

1 tablespoon olive oil

1/2 teaspoon white pepper

4 skinned and boned chicken breast halves

1 teaspoon olive oil

2 cups reduced-sodium fat-free chicken broth

1 teaspoon cornstarch

1 tablespoon water

3 tablespoons orange marmalade

1 tablespoon light margarine

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried crushed red pepper

2 tablespoons chopped fresh parsley

1/4 cup sliced almonds, toasted

Almond Chicken

1. Whisk together first 5 ingredients. Place in a shallow dish, reserving 1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Remove chicken from marinade; discard marinade.

2. Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done. Remove chicken, reserving drippings in skillet

3. Add reserved 1/4 cup marinade mixture and chicken broth, stirring to remove bits from bottom of skillet. Stir together cornstarch and water; add to broth mixture. Bring to a boil; cook, stirring constantly, 1 minute.

4. Stir in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with parsley and almonds.

Makes 4 servings.

Cooking Recipes - Stir-Fried Pork Burritos

2010-06-21T01:41:00.004+07:00

1 pound lean boneless pork loin, cut into 1/8-inch strips

2 garlic cloves, crushed

1 teaspoon oregano

1 teaspoon ground cumin

1 teaspoon seasoned salt

2 tablespoons orange juice

2 tablespoons vinegar

1/2 teaspoon hot pepper sauce

1 tablespoon vegetable oil

1 medium onion, peeled and sliced, separated into rings

1 green bell pepper, seeded and sliced

4 large flour tortillas

1. Place pork in shallow bowl. In small bowl stir together garlic, oregano, cumin, seasoned salt, orange juice, vinegar and hot pepper sauce; pour over pork and toss gently to mix. Let pork marinate briefly, 10 minutes.

2. In large heavy skillet heat oil over high heat. Remove pork from marinade, discarding any remaining marinade. Stir-fry pork, onion and green pepper until pork is no longer pink, about 3 to 5 minutes.

3. Roll up equal portions of pork mixture in flour tortillas and serve to eat out-of-hand.

Stir Fried Pork Burritos

Serves 4.

Nutrition Facts

Calories 360 calories

Protein 29 grams

Fat 13 grams

Sodium 420 milligrams

Cholesterol 65 milligrams

Saturated Fat 3 grams

Carbohydrates 32 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

Cooking Recipes - White Chicken Chili Recipe

2010-06-20T01:45:00.005+07:00

This white chicken chili is a hearty, soul-warming dinner or lunch. Tomatillos and fresh cilantro give this chicken chili recipe an authentic Mexican flavor.

If you've never worked with tomatillos before, it's easy. They look like green tomatoes with a papery husk on it. Just remove the husk, wash the tomatillos (they have a sticky layer underneath the paper), and cut off the stem.

Serve this white chicken chili with cornbread or tortilla chips for a healthy, satisfying meal.

White Chicken Chili Recipe

Ingredients:

2 Tbsp. olive oil

1 large carrot, peeled and diced

2 stalks celery, diced

1 medium onion, diced

2 cloves garlic, minced

2 jalapeno chili peppers, seeded and diced

6-8 fresh tomatillos, husked, washed and trimmed

1 cup fresh cilantro leaves

6 cups low-sodium chicken broth

1 15 oz. can cannellini beans, rinsed and drained

1 Tbsp. ground cumin

kosher salt and black pepper to taste

2 cups shredded cooked rotisserie chicken breast (or any cooked chicken)

Preparation:

Heat olive oil in a dutch oven or soup pot over medium heat.

Add carrots, celery, onions, garlic and jalapeno peppers. Cook until soft, several minutes.

Meanwhile, place tomatillos and cilantro in a food processor. Pulse until chunky -- the texture of salsa. Add to the vegetables in the pot.

Add chicken broth, beans, cumin and salt and pepper. Bring to a boil. Reduce heat, and let simmer 10 minutes.

Use an immersion blender to puree part of the chili. Or transfer about 1/3 of the chili to a blender, cover and hold a kitchen towel over the top, and puree. Return to the pot.

Add the chicken. Cook a few minutes to allow the flavors to meld.

Taste and adjust seasonings.

Top with shredded Monterey Jack cheese, scallions, and/or black olives. Serve with tortilla chips or cornbread.

Cooking Recipes - Portugese Chicken Burger

2010-06-19T00:47:00.005+07:00

The Portuguese chicken burger is my take on Australia's famous Bondi Chicken Burger. My version consists of pan-fried chicken breasts topped with a chili sauce, romaine lettuce, several slices of provolone cheese and mayonnaise.

The succulent chicken breasts are first marinated in a chili sauce consisting of dried habanero chilis, chili flakes, paprika, lemon juice, garlic, ginger and a little sugar. They are then lightly dredged in flour and then pan-fried.

This mouth-watering burger was born in Bondi but has spread throughout Australia and New Zealand. Follow this simple recipe to find out why!

Portugese Chicken Burger

Ingredients:

* 2-3 free-range chicken breasts

* 2 dried habanero chilis, chopped and seeds discarded

* Juice from 2 lemons

* 2 tsp pf crushed ginger

* 6 Tbsp of vegetable oil

* 2 tsp of paprika

* 4 cloves of garlic, crushed

* 1/2 tsp of white sugar

* 1 tsp of dried chili flakes

* 2-4 hamburger buns

* 6 slices of provolone cheese

* Romaine lettuce

* Mayonnaise

* 1 cup of flour for dredging

* 1 tsp of sea sat

Preparation:

1. Filet the chicken breasts to the desired thickness. I usually like the filets pretty thin.

2. In a metal mixing bowl combine the chopped habanero chilies, lemon juice, crushed ginger, vegetable oil, paprika, garlic, sugar and chili flakes. Stir quickly to bind the oil and lemon juice.

3. Spoon half of the sauce into a separate bowl and set aside for later.

4.Add the chicken breasts to the remaining chili sauce and stir well to coat. Cover and refrigerate for 1 hour.

5. Mix together the flour and salt. Remove the chicken breasts from the chili oil and shake off any excess oil. Lightly dredge the breasts one by one.

6. Once you're ready to cook the chicken, heat up a medium-sized non-stick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side.

7. Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add the chicken breast, provolone cheese and then spoon on some of the remaining chili sauce. Serve immediately.

Cooking Recipes - Warm Apple Almond Muffins

2010-06-18T11:50:00.004+07:00

1 1/2 cups quick or old fashioned oats

1 cup all-purpose flour

2/3 cup brown sugar, firmly packed

1/2 cup raisins

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup applesauce

1/3 cup apple juice or milk

1 large egg, lightly beaten

1 teaspoon almond extract

2 tablespoons vegetable oil

1/2 cup sliced almonds

Warm Apple Almond Muffins

1. Heat oven to 400°F (205°C). Line 12 medium muffin cups with paper baking cups or grease bottoms only with vegetable shortening.

2. In large bowl, combine oats, flour, sugar, raisins, baking powder, baking soda, cinnamon, nutmeg and salt, mixing well.

3. In small bowl, combine applesauce, apple juice, egg, almond extract and oil, mixing well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

4. Fill muffin cups three fourths full. Sprinkle sliced almonds evenly over batter.

5. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Makes 12 muffins.

Cooking Recipes - Savory Pistachio Meatballs 1 pound ground pork

2010-06-17T11:41:00.005+07:00

1 pound ground pork*

1 1/2 tablespoons chopped green onion

1/3 cup natural California pistachios, chopped

1 tablespoon sherry

1 large egg, beaten

1/2 cup fresh bread crumbs

1 cup apricot-pineapple preserves

1/3 cup regular barbecue sauce

Combine pork, green onion, pistachios, sherry, egg and crumbs; blend well. Lightly shape into balls 1 inch in diameter.
Place in 15 1/4 x 10 1/4 x 3/4 inch baking pan; bake at 400 degrees F. 15 to 18 minutes or until thoroughly cooked. Drain excess fat.
Combine apricot-pineapple preserves and barbecue sauce; heat to boiling. Pour over meatballs that have been placed in hot serving dish or chafing dish. Serve with picks.

Makes 6 servings.

* Mild pork sausage can be substituted.

Recipe provided courtesy of the California Pistachio Commission.

Cooking Recipes - Ground California Lamb Ragu with Egg Noodles

2010-06-16T06:12:00.004+07:00

2 tablespoons olive oil

1 teaspoon crushed garlic

1 pound ground California lamb meat, preferably from shoulder

2 (14.5–ounce) cans tomatoes with basil, garlic, and oregano

2 jarred roasted red peppers, diced

1 (8-ounce) can tomato sauce

1/2 cup dry white wine

1 teaspoon dry crushed rosemary

1/4 to 1/2 teaspoon red pepper flakes

Salt and pepper, to taste

1 pound wide egg noodles, cooked

1. In large saucepan, heat oil over high heat. When hot, add garlic and saute until light brown but not burnt. Add meat and fry until brown. Add remaining ingredients and stir thoroughly. Reduce heat and simmer until sauce thickens, about 15 minutes.

Pappardelle with Boar Ragu

2. Meanwhile prepare egg noodles according to package directions. (For an alternative serve over soft polenta seasoned with Parmesan cheese and butter.)

Makes 6 servings.

Recipe and photograph provided courtesy of the California Sheep Commission.

Cooking Recipes - White Chicken Chili

2010-06-15T03:19:00.004+07:00

This white chicken chili is a hearty, soul-warming dinner or lunch. Tomatillos and fresh cilantro give this chicken chili recipe an authentic Mexican flavor.

Serve this white chicken chili with cornbread or tortilla chips for a healthy, satisfying meal.

Ingredients:

2 Tbsp. olive oil

1 large carrot, peeled and diced

2 stalks celery, diced

1 medium onion, diced

2 cloves garlic, minced

2 jalapeno chili peppers, seeded and diced

6-8 fresh tomatillos, husked, washed and trimmed

1 cup fresh cilantro leaves

6 cups low-sodium chicken broth

1 15 oz. can cannellini beans, rinsed and drained

1 Tbsp. ground cumin

kosher salt and black pepper to taste

2 cups shredded cooked rotisserie chicken breast (or any cooked chicken)

White Chicken Chili

Preparation:

Heat olive oil in a dutch oven or soup pot over medium heat.

Add carrots, celery, onions, garlic and jalapeno peppers. Cook until soft, several minutes.

Meanwhile, place tomatillos and cilantro in a food processor. Pulse until chunky -- the texture of salsa. Add to the vegetables in the pot.

Add chicken broth, beans, cumin and salt and pepper. Bring to a boil. Reduce heat, and let simmer 10 minutes.

Use an immersion blender to puree part of the chili. Or transfer about 1/3 of the chili to a blender, cover and hold a kitchen towel over the top, and puree. Return to the pot.

Add the chicken. Cook a few minutes to allow the flavors to meld.

Taste and adjust seasonings.

Top with shredded Monterey Jack cheese, scallions, and/or black olives. Serve with tortilla chips or cornbread.

Cooking Recipes - Don't Need Meat to Make a Hearty Chili

2010-06-14T03:22:00.004+07:00

4 servings (serving size: 1 1/2 cups)

Ingredients

* 2 teaspoons olive oil

* 1 cup prechopped onion

* 3/4 cup chopped celery

* 1/2 cup chopped carrot

* 1 teaspoon bottled minced garlic

* 2 teaspoons ground cumin

* 2 teaspoons paprika

* 1 teaspoon ground ginger

* 1/2 teaspoon ground turmeric

* 1/4 teaspoon freshly ground black pepper

* 1/4 teaspoon salt

* 1/8 teaspoon ground cinnamon

* 1/8 teaspoon ground red pepper

* 1 1/2 cups water

* 2 tablespoons no-salt-added tomato paste

* 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

* 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

* 2 tablespoons chopped fresh cilantro

* 1 tablespoon fresh lemon juice

Don't Need Meat to Make a Hearty Chili

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Nutritional Information

Calories:

215 (23% from fat)

Fat:

5.5g (sat 0.4g,mono 2.9g,poly 1.9g)

Protein:

7.7g

Carbohydrate:

36.3g

Fiber:

9.8g

Cholesterol:

0.0mg

Iron:

3.4mg

Sodium:

534mg

Calcium:

102mg

Cooking Recipes - You Can Make the Dough ahead

2010-06-13T03:29:00.004+07:00

You can make the dough ahead, wrap it well with plastic wrap, and freeze up to four months. Thaw in refrigerator overnight before cutting and baking.

Prep: 30 minutes; Chill: 2 hours 15 minutes; Bake: 12 minutes.

Yield

Makes 2 1/2 dozen (2 1/2-inch) cookies

Ingredients

* 1/2 cup chopped hazelnuts, peeled and lightly toasted, plus extra for sprinkling, if desired*

* 1/2 cup sugar

* 1 cup all-purpose flour

* 1/4 cup cornstarch

* 1/4 teaspoon kosher salt

* 8 tablespoons unsalted butter, cut into pieces

* 1/2 teaspoon vanilla extract

* 1 large egg yolk

* 10 ounce dark chocolate, finely chopped**

Preparation

1. Process 1/2 cup toasted chopped hazelnuts and next 4 ingredients in a food processor until nuts are finely ground. Add butter, vanilla, and egg yolk; pulse until butter is cut in evenly and mixture starts to come together, scraping down sides of machine once or twice. (Dough will be very crumbly and may not come together fully until kneaded.)

You Can Make the Dough ahead

2. Remove dough from processor, and knead lightly 2 or 3 times. Flatten into a disc, wrap with plastic wrap, and chill at least 2 hours or up to 3 days. Remove from refrigerator 10 minutes prior to rolling.

3. Preheat oven to 350°. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut heart shapes with a 2 1/2-inch cookie cutter, and place on a parchment paper-lined baking sheet. Gather and reroll dough scraps, and cut again.

4. Bake 10 to 12 minutes or just until edges turn light golden brown. Remove from oven, transfer cookies to a wire rack, and cool completely.

5. Melt chocolate in a double boiler over low heat, stirring often, or in a microwave at HIGH 1 1/2 to 2 minutes, stirring every 30 seconds. Cool slightly. Dip half of each cookie into melted chocolate, and place on parchment paper-lined baking sheet. Sprinkle with chopped hazelnuts, if desired, and chill about 15 minutes or just until chocolate sets. Remove from refrigerator, and store in a single layer in an airtight container up to 2 days.

*To peel hazelnuts, roast at 350° for 6 to 8 minutes, and rub in a towel while warm to remove skins.

**For testing purposes, we used Scharffen Berger chocolate

Cooking Recipes - Ham, Carrots and Cheese Pockets

2010-06-12T22:50:00.004+07:00

What you need:

Ready-made pie crust
Grated cheese
1 Carrot
Ham slices
Mustard or Mayo
1 Egg

What you do:

Grate carrot and cut Ham into small pieces. Put Ham, carrot and cheese in a mixing bowl. Kids stir with wooden spoon to mix.
Cut pie crust into 8 triangles. Kids place a small amount of Mustard or Mayo on the middle of each triangle. Use knife to spread the mustard but leave a border free. Add the mixture on top of the mustard. Crack the egg into a mixing bowl and beat with fork until yolk and white are mixed together. With a brush add the egg to the outside rim of the triangle.

Ham, Carrots and Cheese Pockets

Place a triangle on top and close it with the help of a fork. (See illustration)
Place triangles on baking sheet and brush with egg. Poke some holes with fork into the triangles.

Cooking Recipes - Filled Tomato with Tuna and Peas

2010-06-11T22:58:00.002+07:00

What you need:

Tomatoes
Onion
1/2 tsp spoon salt
Pepper
Little bit of lemon juice
Cottage cheese
frozen peas
1 can of tuna

What you do:

Wash tomatoes and dry. With knife cut a lid of the top of the tomato. Have kids scoop out the tomato with a spoon. For the filling cut onions and mix with salt, pepper, lemon juice and cottage cheese.
Defrost the frozen peas while holding colander with peas under cold running water. Dry and add to the mixture. Open can of tuna remove water and use fork to tear into small pieces. Now mix everything together and fill tomatoes with the mixture. Finally place lid on top of the tomato. Enjoy!

Filled Tomato with Tuna and Peas