recipe guide for cooking

The Complete Quick & Hearty Diabetic Cookbook: More Than 250 Fast, Low-fat Recipes with Old-fashioned

2010-12-02T13:00:00.000-08:00

One of the most appreciated aspects of the American Diabetes Association is the publishing of cookbooks specifically designed for the needs of diabetics and pre-diabetics who must transition from unhealthy diets to healthy ones. Now in a newly updated and expanded second edition, "The Complete Quick & Hearty Diabetic Cookbook" continues their outstanding series of culinary compendiums by showcasing more than two hundred delicious, low-fat recipes that are thoroughly 'kitchen cook friendly' in their preparation (especially when under time constraints for today's busy schedules) while highlighting 'old-fashioned good taste'.

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Ranging from English Beef Stew; Linguine with Garlic Broccoli Sauce; and Oven-Baked Chicken Tenders; to Grilled Salmon with Dill Sauce; Artichokes Parmesan; and Griddle Corn Cakes, "The Complete Quick & Hearty Diabetic Cookbook" is an enthusiastically recommended compendium of palate pleasing, appetite satisfying, diabetes compatible dishes. Another also very highly recommended additions to diabetic friendly cookbook collections from the American Diabetes Association is their new edition of "One Pot Meals For People With Diabetes (9781580402637, $14.95) presenting more than 125 quick and easy recipes for soups, stews, casseroles, and more. Also not to be overlooked in a newly expanded second addition is the American Diabetes Association's "Quick & Easy Diabetic Recipes For One" (9781580402644, $14.95) which in addition to a culinary wealth of delicious dishes, includes helpful tips on meal planning, shopping, food preparation, and food storage for diabetics living on their own.

Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3

2010-12-02T12:59:00.000-08:00

Diabetes Cookbook, : Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3

At last! This special cookbook puts flavor and choice back on the menu for people with diabetes and their families
Betty Crocker, America's most trusted friend in the kitchen, has teamed up with the International Diabetes Center (IDC)--one of the leading medical centers--to create an indispensable source of easy-to-make recipes and up-to-the-minute food and nutrition information for the growing numbers of people who have diabetes, more than 15 million of them.
Here is the first cookbook to include recipes featuring Carbohydrate Choices--the new, simplified approach to meal planning recommended by the American Diabetes Association. For people who find diet exchanges too hard, too limiting or too much work, this new method is a real breakthrough. Each of the book's 140 recipes shows the number of Carbohydrate Choices per serving, so that planning the rest of the meal is easy. From Old-Time Beef and Vegetable Stew to Creamy Vanilla-Caramel Cheesecake, the recipes are made with everyday ingredients, including sugar. No food groups or ingredients are left out, so there's no need for anyone to feel deprived or restricted to a special diet. Food exchanges are also included, making it easy for those who still count calories.
Betty Crocker's Diabetes Cookbook is also packed with expert medical and nutrition tips from Dr. Richard Bergenstal, an endocrinologist and diabetes doctor, and two registered nurses--invaluable for the newly diagnosed as well as for those who have been coping with diabetes for years. Throughout the book, real-life advice from people who have diabetes offers inspiration and great ideas on dealing with this chronic disease. When it comes to eating and living with diabetes, people need guidance and advice they can trust.

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No matter what type of diabetes you have, the diagnosis can feel overwhelming. You may have questions about what you can or should eat and whether there are some foods you have to give up altogether–that’s where this book can help. Betty Crocker, teamed with diabetes experts from the International Diabetes Center, has created an all-in-one diabetes resource, filled with delicious recipes and up-to-the-minute medical and nutrition information.

Here’s great news about diabetes: The best-kept secret of diabetes food planning is that it’s good for everyone. You may think that people with diabetes need special foods prepared special ways, but as you look through this book, you’ll find a wide variety of delicious and satisfying foods that you can eat–and that the whole family will enjoy.

This book is designed to make meals easy. It’s our first cookbook to count Carbohydrate Choices for every recipe, following the latest guidelines of the American Diabetes Association.

The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East

2010-12-02T12:58:00.000-08:00

Chinese Cookbook, : The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series)

Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything® Chinese Cookbook makes preparing authentic Chinese dishes fun and easy! From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir-fried Orange Beef, offers a diverse set of recipes perfect for both vegetarians and meat-eaters. Featuring delicious recipes for:

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* Appetizers, such as Crab Rangoon
* Soups, such as Wonton Soup
* Vegetable dishes, such as Stir-fried Baby Bok Choy
* Beef dishes, such as Mongolian Beef with Rice Noodles
* Pork dishes, such as Sweet and Sour Spareribs
* Mouthwatering fiery dishes, such as Spicy Chicken with Cashews
* Desserts, such as Sweet Baked Pineapple and Banana

Essentials of Slow Cooking: Recipes and Techniques for Delicious Slow-Cooked Meals

2010-12-02T12:57:00.000-08:00

Melanie Barnard, : Williams-Sonoma Essentials of Slow Cooking: Recipes and Techniques for Delicious Slow-Cooked Meals (Williams Sonoma Essentials)

This information-packed volume opens with a brief history of this centuries-old technique and a look at the many ways slow cooking and braising transforms the texture of food as well as enhances the natural flavors. Comprehensive descriptions cover the types of slow cooking and explain every stage of the process, from preparing the food in order to achieve the best results to properly testing the food for optimum doneness, providing readers with all the knowledge they need to turn out delicious and memorable meals. Slow cookers, Dutch ovens, roasting pans, and other important equipment are clearly described and pictured.

Five chapters filled with more than 130 recipes follow, offering a range of irresistible ideas for preparing and braising fish and shellfish, poultry, meats, and vegetables, both using a traditional stovetop or oven method, as well as a slow cooker. The chapters begin with invaluable advice on buying and preparing fresh foods, and the recipes, each one handsomely photographed, perfectly balance everyday fare, such as braised Brussels sprouts with pancetta, chicken marsala, with special-occasion dishes, including veal stew with asparagus, and Italian braised short ribs.
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Detailed instructions and step-by-step photographs explain the basic techniques of slow cooking and braising such as browning ingredients, carving large cuts of meat, and preparing delicious side dishes. A glossary of culinary terms and ingredients completes this indispensable volume.

The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics

2010-12-02T12:56:00.000-08:00

Book Reviews

The follow-up to the wildly popular GOURMET SLOW COOKER, with new simple and sophisticated regional recipes. • Features more than 50 recipes for soups, entrées, side dishes, and desserts (scaled for any standard-size slow cooker), and 16 full-color photographs. • Includes wine and beer suggestions for every main dish.

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With its emphasis on quality ingredients, nuanced global flavors, and sumptuous presentation, the original GOURMET SLOW COOKER inspired discerning home cooks to dust off—and fall in love with—their slow cookers again. Back by popular demand, Lynn Alley serves a generous second helping of sophisticated yet easy-to-prepare slow-cooker recipes, this time with a focus on regional comfort food. Packed with classic and innovative dishes designed to delight family and guests alike, THE GOURMET SLOW COOKER: VOLUME II will satisfy fans’ hunger for new recipes—and encourage even more busy home cooks to join the bandwagon.

Not Your Mother's Slow Cooker Recipes for Entertaining (Paperback)

2010-12-02T12:55:00.001-08:00

Book Reviews
Though this unintimidating volume (following Not Your Mother's Slow Cooker Cookbook) includes many recipes that actually do sound like classic dishes from your mother's or grandmother's recipe file (Hot Buttered Rum, Scalloped Potatoes and Beef Burgundy), many-like Tequila and Pineapple Barbecue Sauce, Pumpkin-Sage Risotto, Chipotle and Orange Pork Ribs, and Lemon Cornmeal Cake in Fragrant Fig Leaves reflect a more modern aesthetic. All recipes are accessible and straightforward enough for a wide range of slow cooker users; many are adapted from other cookbooks and even the Williams-Sonoma catalog. The first two chapters, "Appetizer Dips, Savory Fondues, and Party Nuts" and "The Electric Punch Bowl," include such party-friendly recipes as Caramel Brie, Buttery Rosemary Pecan Halves, and Mulled Cider with Cardamom and Saffron. Subsequent chapters feature recipes appropriate for everyday meals: Red Bean Stew and Rice, Paniolo Beef Stew, and Tapioca Pudding. While at-home chefs seeking special occasion dishes will find some suitable ideas, this book can serve as a reliable resource whether or not there's a party going on.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Best-selling authors Beth Hensperger and Julie Kaufmann present 300 new recipes specially created to serve a group, proving that the slow cooker is the perfect tool for effortless entertaining on weekends and even weeknights. Like the recipes in Not Your Mother's Slow Cooker Cookbook and Not Your Mother's Slow Cooker Recipes for Two, the dishes here feature fresh, wholesome ingredients and reinforce what an essential appliance the slow cooker is for any busy cook. There are recipes to suit a wide variety of entertaining styles, from casual to formal; both classic slow cooker favorites such as New-Fashioned Pot Roast with Fresh Rosemary, Mulled Wine, and Hot Spinach Dip; as well as many more adventurous, innovative dishes such as Fondue with Sparkling Apple Cider, Brandied Red Onion Soup GratinÃ©e, and Braised Pheasant with Mushrooms in Riesling that will really impress. In addition, this is the only slow cooker cookbook that includes lots of tips and techniques on how to use your slow cooker for a wide variety of entertaining options, covering all the bases: appetizers, drinks, soups, sauces, entrees, desserts.

The Best Recipe (Hardcover)

2010-12-02T12:54:00.000-08:00

Book Reviews

"Consider this a companion to 'The Joy of Cooking,' with recipes that run from the basic to creatively unusual. Sidebars on storage and equipment, step-by-step illustrations on more difficult techniques and taste-test results done in the Cook's Illustrated kitchen--it's all here. The information is exact and even scientific, but reader-friendly. For those who want good recipes that work and also want to expand their knowledge of how and why things work, this is a fascinating book. (The Black and White Chocolate Chip Cookies with Pecans tested in The Times kitchen may actually be the best chocolate-chip cookies ever.)" -- The Seattle Times, December 8, 1999

"The folks at Cook's Illustrated magazine have compiled a fine collection of recipes that have been tested not once, not twice, but many more times, to find the absolutely best version....This is a great choice for cooks who want to know the 'whys' of cooking: why you should roast beef at a low temperature, why you should use high heat for eggs, and so forth." -- The New York Daily News, December 8, 1999

"This gastronomic classic belongs on every serious cook's shelf." -- The Christian Science Monitor, December 8, 1999

"This is the perfectionist's 'Joy of Cooking.'" -- The Amherst Bulletin, November 26, 1999

"[T]he more than 700 recipes compiled within The Best Recipe represent a range of culinary strains from a Southern Baked Country Ham to Italian Shrimp Scampi to a Middle Eastern Tabbouleh and French inspired Chilled Lemon Souffle. You'll find basic staples as well as more esoteric ones, dishes that regardless of their pedigree represent how we eat today or better yet the foods we crave these days. The Best Recipe is without question one of the best cookery books published this year and is the book I'll be giving to my foodie friends this holiday season." -- The Houston Chronicle, November 2, 1999

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Founded in 1980, Cook's Illustrated (formerly Cook's Magazine) has emerged as "America's Test Kitchen," renowned for its near-obsessive dedication to finding the best methods of American home cooking. Over the years, we've tested 80 recipes for chocolate chip cookies, more than 70 recipes for gumbo, 40 versions of the peanut butter cookie, and more than 20 versions of such simple recipes as coleslaw, roast chicken, and hash brown potatoes. The Best Recipe is a collection of the editors' picks from the pages of Cook's Illustrated. The recipes have been edited, organized, and annotated with in-depth descriptions of how we developed the "best" recipe. And they appear alongside dozens of equipment ratings and taste tests of supermarket foods, as well as more than 200 illustrations demonstrating the most efficient food preparation methods.

In The Best Recipe, we invite you into our test kitchen, where you will stand at our elbow as we try to develop the best macaroni and cheese or the best split pea soup. You'll discover how to make a foolproof yellow cake, a perfectly cooked prime rib roast, and homemade bread in under two hours. You'll find out how to solve the problem of watery coleslaw, overcooked turkey breast, acidic salad dressing, dull tomato sauce, sticky white rice, dry turkey burgers, tough scrambled eggs, and sunken birthday cakes. You will also find the secret to bakery-style high-rise muffins and the way to make that restaurant favorite, warm, fallen chocolate cake, at home, with only a few minutes of preparation.

1,000 Mexican Recipes

2010-12-02T12:53:00.000-08:00

Book Reviews

Mexican cooking is made wonderfully accessible with this comprehensie yet personal cookbook. Offering 1,000 recipes for traditional fare from all the regions of Mexico, as well as dishes inspired by the nueva cocina of today's top Mexican chefs, this cookbook covers what home cooks need and want to know about Mexican cooking. Throughout, the author shares the cultural and culinary heritage of the people and food of Mexico from her perspective as a traveler and impassioned enthusiast of the country.

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Home cooks will delight in the mouthwatering recipes such as Corn with Chipotle Butter, Chicken Quesadillas, Pork Chops with Poblano Chile Sauce, and Mexican Coffee Flan. There are two dozen kinds of salsa and more than 45 delicious chicken dishes, plus much more -- enough exciting choices to fill weeknight dinner and special occasion menus for years!

From the Inside Flap
1,000 Mexican Recipes A celebration of Mexican cuisine—traditional and new—written for today's cook. Mexican foods excite and captivate the senses. Simple dishes like chile butter on fresh, juicy corn offer immediate gratification; dishes like burritos or poultry with mole sauces tantalize with layers of flavor. And the more you taste the more you want to try! So here's the perfect book to help you savor the tremendous variety of dishes throughout Mexico—from Baja on the Pacific Ocean to Mexico City in the heart of the country to Yucatán at the tip of the Gulf of Mexico. The recipes represent a delicious taste tour of dishes found in home kitchens, at market food stalls (fondas), and in restaurants—from local taquerias to sophisticated hotspots featuring acclaimed chefs. There are dishes for every meal and for snacks in between, for a busy weekday or for special occasions. You'll find traditional dishes common throughout Mexico, special regional fare, and modern dishes inspired by Mexican chefs that weave together native and new ingredients and techniques (nueva cocina). There are also recipes that are perfect for when you want great Mexican food, but are short on time or ingredients. Here is just a sampling of what you'll find: North-of-the-Border Favorites: Classic Guacamole; Fresh Salsa Mexicana; Chicken Quesadillas; Huevos Rancheros; Mexican Coffee Flan; Mexican Wedding Cookies Classic Mexican Dishes (with Several Variations): tamales; enchiladas; pozole; empanadas; chiles rellenos Regional Specialties: Shrimp, Puerta Vallarta Style; Red Snapper Veracruzana; Chicken in Mole Sauce from Puebla; Oven-Roasted Lamb, Monterrey Style; Oaxacan Bread Nueva Cocina (New-Style Cooking): Cornish Hens with Fiery Cilantro-Mint Sauce; Rolled Chicken Breasts with Poblano Chiles and Goat Cheese; Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds; Potato and Chile Gratin; Watermelon Ice Cream Soon-to-be Favorites: Fried Potato Chips with Lime and Chili; Chicken with Chipotle Chiles and Tequila; Tijuana Pork Burritos; Shrimp in Garlic Sauce; Custard Bread Pudding; Mexican Chocolate Cake Modern Adaptations: Quick Refried Black Beans; Easy Mole from Prepared Paste; Chili Powder Enchilada Sauce; Black Bean Omelet With 1,000 Mexican Recipes, simply by learning about Mexican ingredients or techniques, you can add a kick to your everyday cooking. You can also choose a few recipes to add to your frequently made favorites, or you can have a traditional Mexican fiesta every night of the week, if you like. Browse, explore, experiment, and enjoy these recipes. Mexicans are passionate about good food—simple or special—and whether you are a novice or an experienced cook, you will appreciate and share their love for cooking with every dish you make.

Recipe Book - Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Sur

2010-12-02T12:51:00.000-08:00

Integrated Marketing Communication: Creative Strategy from Idea to Implementation
by Robyn Blakeman (Author)

Book Reviews

In April 2003 Patt Levine underwent "Lap-Band" gastric surgery, one of the primary bariatric surgeries being widely practiced today. As a lifelong foodie, she was expecting the worst when her surgeon's nutritionist handed her dietary guidelines to follow post-surgery, and she was right. With her decades of cooking skills, she immediately set out to devise low-fat dishes that would be just as delicious pureed and chopped as they would be served whole. As an added problem, she wanted to cook for her husband at the same time. This first-ever cookbook for the hundreds of thousands who are lining up for bariatric bypass surgery is proof that it can be done. With collaborator Michele Bontempo-Saray, the author has created 125 recipes that contain no added sugar, are very low in fat, and get their carbohydrates almost exclusively from fruits and vegetables. Each recipe includes specific guidelines for preparation of the dish for every stage of the eating programs for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS) patients, as well as suggestions for sharing meals with those who have not gone through gastric surgery. Creative recipes cover every meal and food—breakfast and brunch, soups, vegetables, main courses, and sweet indulgences.

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Features special guidelines to help you prepare each dish for every stage of the Lap-Band, gastric bypass, and Biliopancreatic Diversion/DS (BPD/DS) post-op eating programs, as well as for family and friends who have not had weight loss surgery.

Recipe Book - Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World

2010-12-02T12:50:00.001-08:00

Book Reviews

Just because you're watching your waistline doesn't mean you need to go hungry. Recipes from Hungry Girl--like the Fiber-Fried Chicken Strips featured below--feed your every craving without piling on the calories. What's more, Lisa Lillien's lighthearted love for food and fun shines through in every recipe, making it easy to follow her healthy example and even come up with your own simple calorie-saving shortcuts.

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Though she freely admits she's neither a nutritionist nor a doctor, more than 400,000 subscribers rely on author Lillien's "Hungry Girl" e-newsletter for healthy eating tips. In this congenial compilation, most of which is new to the book, she gives dieters a breakfast-to-dinner approach to eating lighter with scores of easy to prepare dishes. Lillien's recipes enlist low-cal substitutes for traditional ingredients; diet lemon-lime soda and sugar-free powdered lemonade drink mix, for example, go into her Magical Low Calorie Margarita. In some cases, such as her Rockin' Restaurant Spinach Dip, Cheesy Chicken Quesadilla and Dan Good Chili, she approximates high-calorie dishes without sacrificing too much in terms of flavor or texture. Unfortunately, those are the exceptions-the Ice Creamless Banana Split and Cheery Chocolate Cheesecake Nuggets (which calls for diet hot cocoa mix, Splenda, fat free cream cheese and sugar free chocolate syrup) taste more like punishment than dessert. Salads are well represented, though few are served with any kind of dressing, and meat dishes can run sky high in sodium. Tips for smart eating at the office, holiday parties, trips and the movies are appreciated, but the book would have benefited from the input of a licensed nutritionist or dietician.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Sushi - Kind Of Sushi

2010-12-02T12:49:00.001-08:00

When most people think of sushi they think of RAW fish. This is not correct. Actually if you go into any sushi bar and look at all the seafood choices, only a small handful will be actually raw. Most fish has been prepared in some fashion. Even though it might look raw, it has gone through some kind of process. Either pickled, blanched, soaked in Sake (rice wine) and then frozen, there are many things that happen to the fish before you eat it.

So what is sushi then?
Sushi is an art. Sushi is a broad catagory that includes:

Sashimi: Sliced fish attractivly served. Raw, cooked or pickled fish cut into 3-5 pieces. Usually presented on top of a few leaves of shiso and grated daikon with wasabi and ginger on the side.

Sushi Nigiri

Nigiri: Pieces of fish on top of two balls of sushi rice, sometimes a slice of roasted Nori (seaweed) is put on to bind the fish to the rice and to add flavor and eye appeal. One order is 2 pieces.

Gunkan Nigiri: There is another form of Nigiri called Gunkan Nigiri. Gunkan means boat and this sushi gets the name from the way the main ingredient is held in place on top of the sushi rice. It is in a boat shape. The three main types of sushi served as Gunkan Nigiri are Tobiko, Ikura (pictured), and Uni. One order is 2 pieces.

Sushi HosoMaki Maki Hosomaki: Thin rolled sushi with very little rice. The Nori (Roasted seaweed) is rolled on the outside of the roll. One order of hosomaki is usually 6 pieces.

Futomaki: Thick rolled sushi with many ingredients inside and each piece is very large. Many variations on futomaki have been seen. Nori can be on outside or inside and one order can be anywhere from 4-10 pieces.

Uramaki: Sometimes called inside-out roll. This style of sushi has become very popular and is most seen in sushi bars in America. Some people say that it is popular in America because the Seaweed is hidden on the inside of the roll and sushi beginners are less intimidated to eat it. One order is usually 6 pieces but 8 pieces is also common.

Temaki: Hand Rolls that are meant to be eaten from the hand like an ice cream cone. One order is 1 cone filled with ingredients.

Chirashi, Sushi Bowls: These include Chirashi (sampler of fish served over a bowl of sushi rice), Donburri is like chirashi but just one kind of fish that you would choose. For example Unagi-Donburri would be Just Unagi (freshwater eel) served over a bowl of sushi rice.

Sushi Rice Recipe - Japanese Recipe

2010-12-02T12:47:00.000-08:00

The Origin of Sushi
Since Japan is surrounded by ocean, seafood has always been widely consumed as well as rice. Originally, raw fish was fermented in salt to preserve it and eaten with seasoned rice. In Japanese cuisine, sushi indicates dishes that use sushi rice, which is seasoned with a sweet vinegar mixture. Although you can make sushi without using any fish/rawfish, many kinds of fish are used in sushi dishes.

Japanese rice is short grain rice and gets sticky when it is cooked. Long grain rice isn't proper for sushi because it is drier and doesn't stick together.

Ingredients:

1. 3 cups Japanese rice
2. 3 1/4 cups water
3. 1/3 cup rice vinegar
4. 3 Tbsp sugar
5. 1 tsp salt

Preparation:
After washing and soaking Japanese rice, cook and let it steam. See How to Cook Japanese Rice.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

Makes 4-6 servings.

Teriyaki Beef (or Chicken) Stir Fry on Rice

2010-12-02T12:45:00.000-08:00

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Ingredients:
Marinated Beef (Or Chicken) Strips

1 lb. lean sirloin (1 to 1 ½ pounds)
1/2 cup honey garlic sauce
1 tsp ginger powder
1 x large zipper lock freezer bag

Teriyaki Beef (Or Chicken) Stir Fry On Rice

1 1/2 cups basmati or white rice
3 cups water
1 tsp sesame oil
4 cups frozen stir-fry mixed vegetables (4 to 5 cups)

Directions:
Marinated Beef (Or Chicken) Strips

1. Slice beef into thin strips against the grain.
2. Place in freezer bag.
3. Pour honey-garlic sauce and ginger into bag.
4. Seal bag, squish sauce all over to coat.
5. Toss in freezer.

Teriyaki Beef (Or Chicken) Stir Fry On Rice

1. Combine rice and water in large microwave-safe pot.
2. Cover and microwave at high for 10 minutes, then medium for 10 minutes. Let stand for 5 minutes.
3. Heat oil in large, nonstick frying pan or work at high heat.
4. Add (defrosted) marinated beef into hot oil.
5. Toss beef until slightly browned then reduce heat to medium.
6. Rinse stir-fry veggies and add to pan and toss. Keep tossing until well coated and veggies are cooked through but still crisp.
7. Serve over rice.

Korean Food recipes: Pul-ko-gi

2010-12-02T12:44:00.000-08:00

Pulkogi, Korean-style barbecued beef, is good cuisine to enjoy the deliciousness of beef.

Beef is grilled after it is dressed with sauce, and is sauced again if you like. Pulkogi is usually accompanied by vegetables. It is good to grill onions, carrots, eggplants and pumpkins together with beef, but you will relish its exquisite flavor by wrapping grilled beef in red leaf lettuce. Let’s try!

Liz Fielding
1 ½ lb. sirloin tip steak, sliced into thin strips
4 T soy sauce
2 T sesame or olive oil
1 T sesame seeds (optional)
4 T green onions
¼ tsp black pepper
1 garlic clove, minced
2 T sugar
Mix together and marinate for several hours. Spread in single layer on a cookie sheet and broil for 4-5 minutes. Turn pieces over and broil for 3-5 minutes. Serve like a taco on long green leaf lettuce, with cooked rice and then meat. You may pour extra juice on top for more flavor.

Stir-Fry Beef and Broccoli
Heather Astle
2 Tbs. cornstarch
2 Tbs. oil
2 Tbs. soy sauce
3 Tbs. water
1 tsp. ginger
1 Tbs. oil
2 c. beef broth
1 1lb. round steak
2 Tbs. cornstarch
4 c. broccoli
2 Tbs. Soy sauce
2 Tbs. oil
Blend 2 Tbs. cornstarch, 2 Tbs. soy sauce, ginger, and 2 Tbs. oil in bowl. Slice steak diagonally 1/4 in. thick. Place in soy sauce mixture, coating well. Marinate 15 minutes. Stir-fry broccoli in 2 Tbs. hot oil in wok for 3 min. or until bright green. Add water: cover. Steam for 1 minute, drain wok. Add 1 Tbs. oil to wok. Stir fry steak for 4 minutes. Remove steak. Add broth to wok and bring to boil. Blend in 2 Tbs. cornstarch and 2 Tbs. Soy sauce. Add broccoli and steak. Cook covered about 4 minutes. Serve over hot rice.

Greek pasta

2010-12-02T12:41:00.000-08:00

Ingredients
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese

What’s next
Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle with feta.

Pasta Salad

2010-12-02T12:39:00.001-08:00

Ingredients

3 cups fusilli pasta
3/4 cup broccoli florets
3/4 cup cauliflower florets
1/2 cup red onion, sliced
1/2 cup thinly sliced carrots
1/2 cup red bell pepper, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped mushrooms
1/2 cup chopped celery
3/4 cup light mayonnaise
1/4 cup distilled white vinegar
1/4 cup white sugar
salt and pepper to taste

What’s next

Cook pasta according to package directions. Drain and rinse pasta under cold water. Place pasta in a large serving bowl add the all the vegetables and toss to combine. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.

Ragu bolognese

2010-12-02T12:37:00.000-08:00

Ingredients
1/2 cup extra virgin olive oil
1/2 cup butter
1 cup minced onion
1/2 cup minced celery
1/4 cup minced carrot
1 pound ground veal
1 pound ground pork
1/2 pound ground beef
1/4 cup finely chopped pancetta bacon
1/2 cup milk
2 cups tomato sauce
2 cups beef broth

What’s next

Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Best Lasagna

2010-12-02T12:32:00.000-08:00

INGREDIENTS (Nutrition)

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

FOOTNOTES

Wine Tip

Try with an Italian red like Barbera or Chianti Classico.

Chicken Cordon Bleu II

2010-12-02T12:30:00.000-08:00

"'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!"

To start, let me make it clear that only two burners on the stove work right. This makes cooking many things a challenge in itself, but we do what we have to do. Tonight’s attempt is chicken cordon bleu, which I’ve never made before. D (pscyclone) is a big fan of it, so here I am in the kitchen with my scary stove and some on sale chicken breasts. Right out of the gate there’s a problem, we have no corkscrew in the house. Neither of us are drinkers, me not at all and him only the occasional stout, so it’s not surprising that in turning this kitchen from the former bachelor pad into my domain, a corkscrew has been overlooked. D is now on a mission to try to figure out how to get the cork out of the white wine.
Success! A multi tool was located in the garage, he’s a man of many blades, and we have wine.

Now the toothpicks have gone missing. From the proclaimed confusion of the whole household, a toothpick thief must have claimed them while we were out as not one single splinter is to be found anywhere. Right! Thread it is, and let me state here that neatly securing the edges of raw chicken with toothpicks is much different than trying to wrestle thread around ham, cheese, and annoyed chicken. Tied up and into the flour and paprika they go, and from there it’s a small flop into the simmering butter. The soundtrack is Johnny Cash, as it usually is around our house.

The chicken is browning nicely, no scorching of the butter and in goes the wine. Woosh! Always been very fond of that sound, when the liquid hits the fats and everything smells delicious as it rises in a beautiful plume from the pan. The cream, the decadent cream, mixed in with the wine and butter perfectly, and what I was at first worried was too dark turned a beautiful warm colour. Poured over the chicken breasts, it made me feel like a real cook. Some green beans (out of a can), and Cuban bread from the grocery store’s bakery were added, and this is the result. The taste is so good that I couldn’t be more pleased. The sauce was scoop it up with the bread, lick your fingers good (not that I’d ever *ahem* do such an uncouth, unladylike thing), and I’m pretty sure from the look of it that D licked his plate clean. He pronounced it a success!

Chinese Food Recipes: Sweet And Sour Prawns

2010-12-02T12:29:00.001-08:00

Ingredients

a. 1 lb fresh peeled prawns
b. 2 tblsp tomato ketchup
c. 1 tblsp sambal oelek (meshed hot chilies)
d. pinch of MSG (monosodium glutamate) (OPTIONAL)
e. 1 tblsp sugar
f. 1 1/2 rice wine
g. 1 tblsp cornstarch stirred in 2 tblsp water
h. 1 clove garlic
i. 1 1/2 tblsp fresh ginger
j. 3 oz scallions

Marinade

a. 1 egg white
b. 3 tblsp cornstarch
c. 1/2 tsp salt
d. 3 tblsp water
e. 5 tblsp oil

Directions

Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil.

Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely.

Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly.

Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.

Chinese Food Recipes : General Tso's Chicken

2010-12-02T12:27:00.000-08:00

General Tso's Chicken

This recipe is from Siam Oriental Restaurant

Ingredients

Sauce:

1. 1/2 cup cornstarch
2. 1/4 cup water
3. 1+1/2 tsp minced garlic
4. 1+1/2 tsp minced ginger root
5. 3/4 cup sugar
6. 1/2 cup soy sauce
7. 1/4 cup white vinegar
8. 1/4 cup cooking wine
9. 1+1/2 cup hot chicken broth
10. 1 tsp monosodium glutamate (optional)

Meat:

a. 3 lbs deboned dark chicken meat, cut into large chunks
b. 1/4 cup soy sauce
c. 1 tsp white pepper
d. 1 egg
e. 1 cup cornstarch
f. Vegetable oil for deep-frying
g. 2 cups sliced green onions
h. 16 small dried hot peppers

Directions
1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Thai Food Recipes: Tom Yum Talay

2010-12-02T12:26:00.000-08:00

Ingredients to serve 4 people
1 chicken carcass, half a kilo of squid, half a kilo of prawns, 100gm straw mushrooms,
2 medium sized tomatoes, 5 shallots, 1 spring onion,
3 coriander roots, 2 stalks of lemon grass, 10 bai makrud, 1 root of kha (about 150gm), 100gm prik kee noo, 25ml nam prik pau, 50ml nam pla, 75ml fresh lime juice, 2 large red chilis, 25ml Carnation evaporated milk, 4ml sugar, a handful of coriander leaves (optional).
The first task is to start the stock. Make it by boiling a chicken carcass with a large pinch of salt, in a liter of water for 20 minutes.
While this stock is boiling, clean, peel and chop the other ingredients. Discard the outer layer of the shallots and the sheaf of the lemon grass.
The Straw mushrooms are normally halved and the tomatoes and shallots cut into quarters. The single spring onion is chopped up into very small pieces.
Remove the stalks and seeds from the red chilis and cut them lengthways into strips.
Discard the chicken carcass and any bits of bone or gristle which may have become detached.
Put the kha, lemongrass, half of the bai makrud, shallots and coriander root into the stock and boil for two minutes.
Add the prawns, squid, mushrooms, tomatoes and red chilis and boil vigorously for a further five minutes.
Remove from heat and stir in the nam prik pau, nam pla, prik kee noo, lime juice, sugar, evaporated milk, spring onion and remainder of the bai makrud.

The Best Recipes in the World

2010-12-02T12:23:00.000-08:00

Recipe Books :The Best Recipes in the World

Product Description

When Mark Bittman is cooking--in every sense of the word--he gets results without fuss. Author of the almost subversively approachable How to Cook Everything, Bittman takes on big assignments and then delivers the goods. In The Best Recipes in the World, a collection of more than 1,000 international recipes, with winners like Chinese Black Bean and Garlic Spareribs; Pan-Seared Swordfish with Tomatoes, Olives, and Capers; and Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce, he's done it again. The selection, which covers cooking from Europe and Asia equally, is all can-do and instantly appealing--readers will want to "cook through" the whole chicken section, for example. But Bittman, a master distiller, also knows when more is more, with one caveat: "I don't mind spending a long time cooking a single dish as long as I don't have to pay too much attention to what's going on," he writes. Thus, even fuller-dress recipes like the Indian Red Fish Stew, Fast and Spicy, and Tea-Smoked Duck or Chicken can work for time-deprived cooks. A dessert section that includes the tempting likes of Orange Custard, Walnut Tart, and Caramelized Pars Poached in Red Wine, caps this incisive collection.

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Included also are brief but enlightening notes on ingredients and techniques such as "On Pureeing Soups," which compares all approaches thoughtfully. Symbols indicate a recipe's potential to be made ahead or in less than 30 minutes (true of most), among other variables. With a beverage chapter and menu suggestions that are actually useful, the book will appeal to a wide audience, not only for its recipes but as a source of relaxed instruction. It's an exploration of culinary essentials from a true essentialist.

Vanilla Ice Cream Sundaes with Hot Fudge and Caramel Sauces

2010-12-02T12:19:00.000-08:00

Ice Cream: Vanilla Ice Cream Sundaes with Hot Fudge and Caramel Sauces

Ingredients
1. 1/2 pound bittersweet chocolate, coarsely chopped
2. 1 cup water
3. 6 tablespoons sugar
4. 1/4 cup light corn syrup
5. 1/4 cup unsweetened cocoa powder
6. 1 tablespoon instant espresso mixed with 1 teaspoon water
7. 1 cup sugar
8. 1 tablespoon light corn syrup
9. 1 cup heavy cream
10. 2 tablespoons unsalted butter
11. Vanilla ice cream
12. 1/2 cup chopped nuts
Cook Directions
1. MAKE THE HOT FUDGE SAUCE: Melt the chocolate in a small saucepan set in a larger pan of simmering water; stir until smooth. Meanwhile, in a medium saucepan, combine the water with the sugar and corn syrup and bring to a boil over high heat. Whisk in the cocoa powder, reduce the heat to moderate and cook, stirring, until slightly thickened, about 3 minutes. Remove the pan from the heat and whisk in the melted chocolate and espresso dissolved in water.
2. MAKE THE CARAMEL SAUCE: In a medium saucepan, combine the sugar and corn syrup and cook over moderately high heat, without stirring, until a deep-amber caramel forms, about 6 minutes. Using a wet pastry brush, wash down any crystals from the side of the pan. Remove the pan from the heat and carefully stir in the cream and butter; the sauce will bubble up. Cook the caramel sauce over moderate heat for 5 minutes, stirring occasionally.
3. MAKE THE SUNDAES: Spoon the ice cream into sundae glasses or bowls. Top with the hot fudge and caramel sauces, sprinkle with nuts and serve.
Yield: 8 servings

How To Cook Everything: Simple Recipes for Great Food (Paperback)

2010-12-02T11:41:00.000-08:00

Recipe Books :How To Cook Everything: Simple Recipes for Great Food (Paperback)

Product Description

Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

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Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle --This text refers to the Hardcover edition.

From Publishers Weekly
There's a millennial ring to the title of Bittman's massive opus of more than 1000 basic recipes and variations as the widely known food writer ("The Minimalist" is a weekly column in the New York Times) and author (Fish) contributes to the list of recently published authoritative, encyclopedic cookbooks. He concedes that most accomplished cooks will find little new here, and indeed the recipes can be as simple as how to pop corn. His voice is a comfortable one, however, so the tone is less tutorial than, say, that of the newly revised Joy of Cooking. While much of the ground covered is familiar, Bittman offers inventive fare (Kale Soup with Soy and Lime) and reclaims formerly abandoned territory?his Creamy Vinaigrette calls for heavy cream. Pastas range from Spaghetti and Meatballs to Pad Thai. Similarly, sandwiches include both old favorites and fresh combinations, e.g., Curried Pork Tenderloin Sandwich with Chutney and Arugula. Bittman's friends, he says, praise his Chicken Adobo as the best chicken dish in the world. He doesn't linger too long with beef because Americans are eating less of it; he remarks that a well-done hamburger is not worth eating. Vegetables are comprehensively addressed from Artichokes to Yuca, with attention paid to buying, storing and cooking methods well suited to each. Desserts are mostly homey, like Apple Brown Betty and Peaches with Fresh Blueberry Sauce, but there is also a Death-by-Chocolate Torte. The enormous breadth of recipes, the unusually modest price and Bittman's engaging, straightforward prose will appeal to many cooks looking for reliable help with?or reference to?kitchen fundamentals. Illustrations not seen by PW. 250,000 first printing; $250,000 ad/promo; simultaneous CD-ROM; 15-city author tour.
Copyright 1998 Reed Business Information, Inc.