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Reminder about your invitation from Muhd Syahamirul E Abd Hamid

noreply@blogger.com (HotsignalFX-Admin) — Mon, 21 Nov 2011 13:33:00 +0000

This is a reminder that on November 9, Muhd Syahamirul E Abd Hamid sent you an invitation to become part of their professional network at LinkedIn.

Accept Muhd Syahamirul E Abd Hamid's Invitation

On November 9, Muhd Syahamirul E Abd Hamid wrote:

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> From: Muhd Syahamirul E Abd Hamid [syahamirul@gmail.com]

> Subject: Invitation to connect on LinkedIn

> I'd like to add you to my professional network on LinkedIn.
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Reminder about your invitation from Muhd Syahamirul E Abd Hamid

noreply@blogger.com (HotsignalFX-Admin) — Tue, 15 Nov 2011 08:13:00 +0000

This is a reminder that on November 9, Muhd Syahamirul E Abd Hamid sent you an invitation to become part of their professional network at LinkedIn.

Accept Muhd Syahamirul E Abd Hamid's Invitation

On November 9, Muhd Syahamirul E Abd Hamid wrote:

> To: syahamirul.resipimasakanmudah [syahamirul.resipimasakanmudah@blogger.com]

> From: Muhd Syahamirul E Abd Hamid [syahamirul@gmail.com]

> Subject: Invitation to connect on LinkedIn

> I'd like to add you to my professional network on LinkedIn.
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Invitation to connect on LinkedIn

noreply@blogger.com (HotsignalFX-Admin) — Wed, 09 Nov 2011 07:44:00 +0000

From Muhd Syahamirul E Abd Hamid

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I'd like to add you to my professional network on LinkedIn.

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Easy Grilled Chicken Teriyaki

noreply@blogger.com (HotsignalFX-Admin) — Fri, 12 Mar 2010 16:16:00 +0000

Ingredients

4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
Directions

Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Salmon Patties

noreply@blogger.com (HotsignalFX-Admin) — Fri, 12 Mar 2010 06:44:00 +0000

Ingredients

1/2 pound salmon
1 red potato, peeled and chopped
1 shallot, minced
1 egg, beaten
1/4 cup Italian seasoned bread crumbs
1 teaspoon dried Italian seasoning
salt and pepper to taste
1/2 cup cornflake crumbs
2 tablespoons olive oil

Directions

Preheat oven to 350 degrees F (175 degrees C) and lightly grease a small baking dish.
Place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork.
Place potato in a small saucepan with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and mash.
In a medium bowl, mix salmon, potato, shallot, egg, and bread crumbs. Season with Italian seasoning, salt, and pepper. Place the cornflake crumbs in a small bowl. Form the salmon mixture into 1 inch balls, and roll in the cornflakes to coat.
Heat olive oil in a medium saucepan over medium heat. Press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.

Weight Watchers English Muffins recipe

noreply@blogger.com (HotsignalFX-Admin) — Thu, 11 Mar 2010 01:52:00 +0000

These home-made muffins are easy to make and taste just like the store bought ones, or even better!

Ingredients

3 cups unbleached white bread flour
1 tablespoon melted butter or olive oil
1/2 ounce yeast
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 1/2 cups lukewarm milk
semolina or rice flour or cornmeal, for dusting

Preparation
1. Flour a non-stick baking sheet generously. Grease a griddle very lightly.
2. In a large bowl, sift the flour and salt together, then make a well in the center.
3. Blend 5 fl oz of the milk, yeast and sugar together. Let stand 5 minutes, then stir in the remaining milk and melted butter (or olive oil).
4. Add the yeast mixture to the center of the flour and beat together until smooth and elastic (for about 4-5 minutes). Cover with clear film that has been lightly oiled and leave to rise for about 50-60 minutes (or until doubled in bulk) in a warm place.
5. Turn out the dough on a well floured surface and knock back. Roll out to about 1/2 inch thick. Using a floured 3 inch plain cutter, cut into 9 rounds.
6. Dust with semolina or rice flour and place on the prepared baking sheet. Cover and leave to rise for about 20-30 minutes in a warm place.
7. Heat the griddle to medium heat. Carefully transfer the muffins in batches to the griddle and cook slowly for about 7 minutes on each side (or until they turn golden brown).
8. Transfer to a wire rack to cool, then serve.

Servings: 9 muffins

Nutritional information for one serving:
WW points: 4
Calories: 194
Total fat: 3.3 g
Cholesterol: 9 mg
Sodium: 418 mg
Total carbs: 34.5 g
Dietary fiber: 1.5 g
Protein: 6.3 g

Discover the secret recipes

noreply@blogger.com (HotsignalFX-Admin) — Tue, 09 Mar 2010 16:56:00 +0000

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Marinated Ranch Broiled Chicken

noreply@blogger.com (HotsignalFX-Admin) — Sun, 28 Feb 2010 14:38:00 +0000

Ingredients

2 skinless, boneless chicken breast halves
1 (1 ounce) package dry Ranch-style dressing mix
2 tablespoons olive oil
1 tablespoon vinegar

Directions

Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat.
Refrigerate to marinate for at least 1 hour, or overnight if possible.
Preheat oven to Broil/Grill.
Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.

Baked Red Snapper With Garlic

noreply@blogger.com (HotsignalFX-Admin) — Sat, 27 Feb 2010 04:43:00 +0000

Fish is so good for you, and red snapper is one of my favorites. You can make this recipe lower in fat by cutting down on the butter. This delicious red snapper recipe would be easy to double or triple for a family meal.

Ingredients:

2 red snapper fillets, about 6 to 8 ounces each

4 tablespoons butter

1 medium clove garlic, pressed or minced

3 or 4 drops Worcestershire sauce

1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt

1/8 teaspoon fresh ground black pepper

1 to 2 teaspoons minced fresh parsley

1 teaspoon snipped fresh or frozen chives, optional

3 to 4 tablespoons plain or seasoned bread crumbs

2 tablespoon freshly grated parmesan cheese, optional

Preparation:

Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.

Serves 2.

Campbells-Golden-Chicken-with-Noodles

noreply@blogger.com (HotsignalFX-Admin) — Thu, 25 Feb 2010 00:00:00 +0000

Ingredients

* 2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

* 1/2 cup water

* 1/4 cup lemon juice

* 1 tablespoon Dijon-style mustard

* 1 1/2 teaspoons garlic powder

* 8 large carrots, thickly sliced

* 8 skinless, boneless chicken breast halves

* 4 cups hot cooked egg noodles

* Chopped fresh parsley

Directions

1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.

Footnotes

*Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with buttered peas and carrots. For dessert serve with butterscotch pudding garnished with whipped topping.

Delicious Gluten-Free Pancakes

noreply@blogger.com (HotsignalFX-Admin) — Wed, 24 Feb 2010 00:00:00 +0000

Ingredients

    * 1 cup rice flour
    * 3 tablespoons tapioca flour
    * 1/3 cup potato starch
    * 4 tablespoons dry buttermilk powder
    * 1 packet sugar substitute
    * 1 1/2 teaspoons baking powder
    * 1/2 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/2 teaspoon xanthan gum
    * 2 eggs
    * 3 tablespoons canola oil
    * 2 cups water

Directions

1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Chocolate Cappuccino Cheesecake

noreply@blogger.com (HotsignalFX-Admin) — Tue, 23 Feb 2010 01:54:00 +0000

Ingredients

1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Cranberry-Walnut Celebration Bread: Baking Through the Bread Baker’s Apprentice

noreply@blogger.com (HotsignalFX-Admin) — Mon, 22 Feb 2010 12:41:00 +0000

I didn't have anything to celebrate (seeing as I have to go back to work tomorrow), but this is the next recipe inThe Bread Baker's Apprentice so celebration bread it was. If you actually had people over for some kind of celebration, this bread is bound to impress–a double braided loaf crammed with fruit and nuts. After messing up the challah, I got the braiding technique right this time, but found that my loaf rose a little lopsided. Oh well. It still tastes great. The recipe is not on Google Books, but you really should buy a copy of the book.

GENERAL NOTES
1. I used pecans instead of walnuts since I had no walnuts.
2. I did not have enough dried cranberries, so I used a mix of cranberries, dried cherries, and some leftover candied orange peel from Christmas. It was actually really good.

VEGAN NOTES
1. I subbed an equal weight of soy yogurt for the eggs.
2. I subbed soy milk for the milk.
3. I subbed margarine for the butter.
4. I used plain soy milk instead of the egg wash. As you can see, you can still get that deep brown and glossy crust without egg whites.

Three Cheese Baked Ziti

noreply@blogger.com (HotsignalFX-Admin) — Mon, 22 Feb 2010 05:21:00 +0000

Ingredient

15 ozs. fat−free cottage cheese
2 whole eggs, slightly beaten
1/4 cup fat−free parmesan cheese
16 ozs. ziti pasta, cooked and drained
1 teaspoon salt
26 ozs. spaghetti sauce (low fat)
1 cup low−fat mozzarella cheese, shredded
Direction
Preheat oven to 350. Prepare a 13 x 9" pan with cooking
spray; set aside. In a mixing bowl, combine cottage
cheese, eggs, and parmesan cheese; set aside. In another
mixing bowl, combine cooked pasta, pasta sauce, and salt.
Spoon half of the pasta mixture into prepared pan;
evenly top with cheese mixture, then remaining pasta
mixture. Sprinkle with mozzarella cheese. Bake for 30
minutes, or until heated through.

How to Grill Salmon

noreply@blogger.com (HotsignalFX-Admin) — Sun, 21 Feb 2010 14:09:00 +0000

There are various ways of Grilling Salmon - on the Barbecue, Under a Grill, on top of the cooker in a Grill Pan or on a Chargrill.Grilling salmonhas the added advantage of being very quick and therefore keeping much of the flavour.

In all these cooking methods follow these simple guidelines and you won’t go wrong.

Make sure that the cut of fish is suitable, some nice salmon steaks or cutlets, thick salmon fillets or a whole salmon is ideal.
If you’re using a whole salmon, make 2 or 3 slashes in each side of the fish to speed up the cooking process and place the fish further away from the source of heat to prevent it buring too much before it’s properly cooked.
Never salt the salmon before you cook it, all this does is draw out the very juices that you want to keep in but by all means use pepper, herbs, rubs and marinades to vary the flavour.
Take your fish out of the fridge beforehand so that it has a chance to reach room temperature.
Turn your grill on at least 5 - 10 minutes before you intend to cook the salmon, if you’ve decided to have a barbecue (in the UK this is always a risky option on account of the famously fickle weather) it will need to be lit at least ½ hour before you intend to cook to allow the flames to die down and the charcoal to become grey.
Oil your fish - not the grill! - This is extremely important, if you oil the grill your fish will stick.
Try not to move the salmon around too much once it’s been put on the grill or Barbecue, leave it until there are bar marks on it and then give it a quarter turn, that way you’ll end up with a professional looking lattice mark. Once one side is done, flip it over and repeat on the other side.

Grilled Salmon Fillets

noreply@blogger.com (HotsignalFX-Admin) — Sun, 21 Feb 2010 14:01:00 +0000

A delicious grilled salmon recipe with lemon. Great for summertime entertaining. This easy grilled salmon recipe was kindly sent in by Doug Fleck who receives a free recipe ebook.

Ingredients - serves 2

2 large salmon fillets
1/2 stick butter
lemon pepper
lemon slices from 2 lemons
onion slices from 1 onion

Method

Remove the skin from the salmon fillets before cooking. Rinse the salmon fillets, and bring to room temperature.

Take the top portion of your broiler pan out and spray with cooking spray. Lay the salmon fillets onto pan, and season with lemon pepper. Add your onion slices right on top of the salmon fillets.

Next add the lemon slices.

Cut your butter into small chunks and place on top of the onions and lemons. Put on the charcol grill with indirect heat for about 15 minutes until done.

Tip

Easy to cater for more, just double the ingredients for 4 people.

To test whether the grilled salmon fillets are cooked, take the handle of a metal spoon and push into the middle of the salmon, if the handle goes through easily, the salmon fillet is cooked.

Barbecue Shoulder Steak Skillet

noreply@blogger.com (HotsignalFX-Admin) — Sun, 21 Feb 2010 13:20:00 +0000

Ingredients

3-4 tablespoons oil

1 teaspoon seasoning salt or white salt

1 teaspoon fresh ground black pepper

2 (1 lb) boneless beef shoulder chuck steaks (about 3/4 to 1-inch thick)

2 medium onion, chopped

2 tablespoons fresh minced garlic

1/2 teaspoon crushed red pepper flakes (or to taste, may omit if desired)

1 1/2 cups water (can use beef broth)

1 1/2 cups tomato sauce

5-6 tablespoons lemon juice

6 tablespoons ketchup

2-3 tablespoons brown sugar

1 tablespoon worcestershire sauce

1/2 teaspoon mustard powder

Directions

1. Heat oil in a large skillet or electric frying pan over medium-high heat.In a bowl combine the water with tomato sauce, lemon juice, ketchup, brown sugar, Worcestershire sauce and mustard powder until combined; set aside.

2. Season both chuck steaks with salt and pepper (about 1/2 teaspoon of salt and pepper for each steak or can use more if desired).

3. Brown both sides of the steask in hot oil then remove to a plate.

4. Add in onion; saute for about 3 minutes.

5. Add in garlic and crushed chili flakes; cook stirring for another 1 minute.

6. Pour in the sauce over and around the meat.

7. Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.

8. Season with more salt and pepper if needed.

Recommendation

Get steak, season it with salt and pepper, smother in barbeque sauce which had chopped garlic mixed into it pour oil into a pan and heat put the smothered steak into the pan and watch so it doesn’t burn take off the heat when the steak is kind of brown preheat the oven to 350 degrees put the steak in the oven after smothering it in the barbeque sauce one more time cook to you’re liking