Traditional cook | Traditional cooking recipes

Submarine Sandwich Salad Recipe

2012-05-13T10:20:00.000-07:00

Ingredients

5 to 6 cups torn lettuce
1 to 2 hard rolls, cubed
1 medium tomato, chopped
1/2 cup thinly sliced red onion
1/2 cup shredded Swiss cheese
2 ounces each ham, turkey and salami, julienned
1/2 cup sliced pepperoni

DRESSING:

1/3 cup canola oil
2 tablespoons tarragon vinegar
1/4 to 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon garlic powder
Dash pepper

Directions

In a large salad bowl, combine the lettuce, rolls, tomato, onion, cheese, ham, turkey, salami and pepperoni. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat. Yield: 6 servings.

Tagliatelle with Feta Pesto

2012-05-13T10:16:00.001-07:00

Tagliatelle with Feta Pesto
If you love pesto you will adore this velvety feta pesto! This dish is absolutely delicious and even better it is a super quick & easy dish to make!

Serves 2

Prep time: 5-10 minutes
Cooking time: 10-12 minutes

Ingredients

200g/7 oz tagliatelle
1 handful of pinenuts, toasted (plus extra for serving)
1 small clove of garlic, peeled & chopped
1 large bunch of basil, chopped
100g/3 ½ oz feta cheese, crumbled (plus extra for serving)
3 tbsp extra virgin olive oil (plus extra for serving)
Freshly ground pepper

Method

Cook the tagliatelle as per packet instructions.
In a food processor blend the pinenuts, garlic, basil, feta cheese and oil until you have a smooth paste.
Drain the pasta and mix through the pesto. Serve in pasta bowls, top with a sprinkling of toasted pine nuts, feta cheese and a drizzling of olive oil. Enjoy!

Tofu with Vegetables

2011-10-27T11:52:00.000-07:00

Ingredients:

1 tbsp cornstarch
3/4 cup vegetable broth
3 tbsp white wine vinegar
3 tbsp sugar
1 tbsp ketchup
2 tbsp soy sauce
1/2 tsp ground ginger
1/4 tsp cayenne pepper
2 tbsp vegetable oil
2 cloves garlic, minced
1 onion, diced
2 carrots, sliced
1 green bell pepper, diced
1/2 cup sliced mushrooms
1 14 oz package of firm or extra firm tofu, drained and cut into 1 inch cubes

Preparation:

In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Set aside.

In a large skillet or wok, stir-fry the garlic, onion, and carrots in vegetable oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir-fry for another 2-3 minutes.

Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 more minutes. Serve over rice and enjoy!

Cocoa brownies

2011-10-27T11:47:00.000-07:00

Good cocoa powder, browned butter and muscovado sugar give these rather grown-up brownies an intensely chocolate-y depth of flavour. Add walnuts or chocolate chunks to the batter at the end if you like, or leave them in their pure state – both taste delicious. Makes 16.

170g butter
200g caster sugar
100g light muscovado sugar
3 eggs
1 tsp vanilla extract
100g cocoa powder
50g plain flour
¼ tsp salt
100g walnut halves or chopped chocolate (optional)

Heat the oven to 170C/325F/gas mark 3. Lightly grease a 22cm x 22cm x 5cm brownie tin and line with two strips of baking parchment. Let the strips hang over the sides of the tin by about 8cm – this'll make the brownies easier to remove when they're cooked.

Place the butter in a medium-size saucepan and melt it over a medium heat until it turns golden brown and smells slightly sweet and nutty. Set aside to cool.

In a mixing bowl, and using an electric hand mixer, beat together the sugars and eggs until very thick and glossy – when you lift up the beaters, a ribbon of batter should stay on the surface of the mixture for several seconds. Beat in the vanilla and the browned butter.

Sift together the cocoa, flour and salt into a separate bowl. Gently fold this into the batter with a spatula, being careful not to overmix. Fold in the walnuts or chocolate chunks, if using, and scrape into the prepared tin with a spatula.

Bake for about 20-25 minutes, or until a toothpick comes out of the middle of the brownies with a few moist crumbs attached. Place the tin on a rack and let the brownies cool completely. Lift them out of the tin with the parchment and cut into 16 squares.

Mushroom Burger with Avocados

2011-10-27T11:43:00.000-07:00

Ingredients:

4 medium portabella mushrooms, stems removed
1 medium onion, cut into 1/2 inch slices
3 tbsp olive oil
3/4 tsp salt, divided
1/2 teaspoon ground black pepper, divided
1 avocado, sliced
2 tbsp low-fat yogurt
1/2 tsp minced garlic
4 hamburger buns, lightly toasted
4 roasted red peppers, from a jar

Preparation:

Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.
In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
Top with remaining sliced avocado. Cover with tops of buns.
Makes 4 vegetarian portabella mushroom burgers.

Nutritional information:
Each portabella burger provides:
338 calories, 10 grams protein, 19 grams fat, 36 grams carbohydrate

VELVEETA CHEESE BAKED MACARONI

2011-10-27T11:37:00.000-07:00

Ingredients:

1 pkg. (8 oz.) elbow macaroni
1/2 tsp. salt
2-1/2 tbsp. butter, melted
1-3/4 c. milk
1/3 c. bread crumbs
8 oz. Velveeta, cubed
2 tbsp. flour
1/8 tsp. pepper

Preparation:

Cook macaroni as directed on package and drain. Melt 1-1/2 tbsp. butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1 qt. casserole or individual casseroles.

Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.

Bake at 400°F for 20 minutes.

Beef Stroganoff | american recipe

2011-10-27T11:34:00.000-07:00

Ingredients:

1 lb Beef round tip steaks
1/8NULL to 1/4NULL thick 4 cups (5 oz) uncooked wide egg noodles 4 tsp
vegetable oil
divided 1 clove garlic
crushed 1/2 lb sliced mushrooms 1 pkg.
(3/4 oz) brown gravy mix
1/4 cup dairy sour cream

Directions:

Cook noodles according to package directions; keep warm.
Meanwhile stack Beef steaks; cut lengthwise in half and then crosswise into 1NULL-wide strips.
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat until hot. Add Beef and garlic (1/2 at a time) and stir-fry 1 minute or until outside surface of Beef is no longer pink. (Do not overcook.) Remove from skillet; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
In same skillet, cook mushrooms in remaining 2 teaspoons oil 2 minutes or until tender, stirring occasionally; remove from heat. Stir in gravy mix and 1 cup cold water; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently. Return Beef; heat through. Serve over noodles with sour cream.

lemon risotto | Asparagus and mint

2011-09-19T07:12:00.000-07:00

ingredients

for the risotto:
• 1 litre/1¾ pints vegetable or chicken stock
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, peeled and finely chopped
• 4-5 sticks of celery, trimmed and finely chopped
• 600g risotto rice
• 250ml vermouth or dry white wine
• 2 bunches of asparagus, woody ends removed and discarded
• 700ml hot vegetable or chicken stock
• 100g butter
• 1-2 handfuls of freshly grated Parmesan cheese, plus a block for grating
• a bunch of fresh mint, leaves picked and finely chopped
• zest and juice of 2 lemons
• sea salt and freshly ground black pepper
• extra virgin olive oil

method

This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobstermeat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions, then reduce your Parmesan by half.)

Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.

Stage 1: Bring the stock to a simmer in a saucepan. Put the olive oil and butter in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.

Stage 2: Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.

Stage 3: Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.

Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.

Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the tabl

pancakes American stylie

2011-09-19T07:07:00.000-07:00

ingredients

• 3 large eggs
• 115g/4oz plain flour
• 1 heaped teaspoon baking powder
• 140ml/5fl oz milk
• a pinch of salt

method

These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple – my Jools goes mad for them.

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.

Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.

You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavouring, try one of these...

fresh corn from the cob
crispy bacon or pancetta
blueberries
banana
stewed apple
grated chocolate
anything else you can imagine...

PS Blueberry pancakes (above) are great but you must try the corn pancakes. On one condition – you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!

Mixture for Meatballs | Meatloaf or Burgers

2011-09-19T07:04:00.000-07:00

Mixture for Meatballs | Meatloaf or Burgers

Ingredients

2 pounds ground beef
4 slices white bread - soaked with water, squeezed out and broken into tiny pieces
3 eggs
1/2 cup grated Romano cheese
1 teaspoon dried parsley
1/4 cup minced onion (optional)
salt and pepper to taste
3 tablespoons ketchup
4 tablespoons steak sauce

Directions

In a large bowl, combine the ground beef, bread, eggs, cheese, parsley and onion and season with salt and pepper to taste.
For meatballs: Form mixture into golf size balls and brown in a large skillet over medium heat for 5 to 10 minutes, or until well browned. Add to your favorite spaghetti sauce and simmer until meatballs are completely cooked through, about 15 to 20 minutes.
For meatloaf: Preheat oven to 350 degrees F (175 degrees C). Add 3 tablespoons ketchup to mixture, mix well, form into a loaf and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 75 to 90 minutes.
For burgers: Add 3 to 4 tablespoons steak sauce to mixture, mix well and form into patties. Saute in a large skillet over medium heat for 10 to 15 minutes, or to desired doneness.

Romantic Maidu | For a romantic dinner party

2011-09-19T06:59:00.000-07:00

Exotic Yams and Pineapple

6 large orange flesh yams
1 stick butter
1/2 cup of sugar
1/2 cup- light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup pineapple juice
1/2 cup of water
2 cups pineapple chunks

Peel and cut yams into 1/2 inch chunks. Place yams in large pot of boiling water, boil 10-12 minutes. Drain yams in colander. In medium sized sauce pan, over medium heat, melt butter. Mix in both sugars, vanilla, cinnamon, nutmeg, pineapple juice and water. Bring to light simmer and cook over low heat about 5 minutes, stirring constantly.
Heat oven to 350. Place yams and pineapple chunks into 2 1/2 quart baking dish. Pour sauce over mixture, gently coating yams. Bake 30-40 minutes, basting occasionally, until liquid is bubbling and yams are tender and glazed.

Desirable Bacon and Green Bean Casserole

2 10 3/4 cans Campbell's Cream of Mushroom Soup
1 1/4 cup of milk
1/8 teaspoon black pepper
1 14 1/4 oz. can or 8 cups cut cooked green beans
2 2/3 cups French's French Fried Onions
4 slices crispy cooked bacon, crumbled
1/2 cup sliced almonds

Stir soup, milk, black pepper, bacon, green beans and 1 1/3 cup onions in 3-quart casserole dish.
Bake at 350 for 30 minutes. Stir mixture. Mix sliced almonds with remaining onions and garnish top of mixture as desired. Bake for 5 more minutes.

Sensuous Chocolate Pecan Pie

4 tablespoons butter
1 1/2 cups pecan halves
3 large eggs
1 cup light corn syrup
1/2 cup light brown sugar
2 tablespoons pure vanilla extract
1 unbaked 9-inch pie crust
Optional garnishes: French Vanilla ice cream, whipped cream

In 1 quart saucepan, over very low heat, combine butter and chocolate. Warm gently. Using a wooden spoon, stir frequently and watch closely to remove from heat as soon as chocolate melts. (Chocolate will become grainy if overheated.) Let cool slightly.
Using sharp chef's knife coarsely chop 1/2 cup of the pecans (leave remaining pecan halves intact). In a large bowl beat eggs lightly, with whisk. Stir in corn syrup, brown sugar, vanilla extract and chocolate mixture until blended. Add all pecans; mix well to distribute pecans evenly.
Heat oven to 350. Pour filling into unbaked pie crust. Bake 60 minutes or until set. Cover edge of piecrust with strip of foil and remove during last 15 minutes , to brown crust. Remove from oven; cool on wire rack.
Suggestions for serving: Slightly warm, topped with French vanilla ice cream and/or whipped cream.

Mexican Wedding Cakes | Cook time is- 20 minutes

2011-09-19T06:55:00.000-07:00

This recipe makes about 5 dozen miniature Mexican Wedding Cakes
Prep time is- 15 minutes, Cook time is- 20 minutes

Ingredients:

1 cup (2 sticks) of AA grade butter, softened
1/2 cup confectioners' sugar
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp "Pure" vanilla
3/4 cup ground walnuts
confectioners' sugar

Preparation:

Heat oven to 350 degrees. In a large bowl, cream butter and sugar. Add flour and salt and mix thoroughly. Stir in vanilla and nuts until well incorporated.
Using your hands or a small cookie scoop, roll balls about 1 inch in diameter. Place on ungreased cookie sheets and bake 15 to 20 minutes or until just starting to brown.
While cookies are still hot, roll in confectioners' sugar. Store in a tin dusted with more confectioners' sugar.

Boiled fruit cake | the whole family always loves it.

2011-09-09T02:24:00.000-07:00

INGREDIENTS

1 cup sugar
1 x 440g can crushed pineapple
500g mixed fruit
1 teaspoon bi-carb soda
1 teaspoon mixed spice
150g butter
1 cup plain flour
1 cup self raising flour
2 eggs

METHOD

Pre-heat oven to 180°C.
Place sugar, pineapple, fruit, soda, spice and butter in a saucepan.
Bring to the boil and stirring occasionally, boil for three minutes.
Remove from heat and allow to cool.
Sieve flours, mix in cold fruit and add the well beaten eggs.
Bake for 1.5 to 2 hours.

chicken soup is so easy and healthy.

2011-09-09T02:17:00.000-07:00

INGREDIENTS

2 chicken marylands, skin and fat removed
1 stick of celery, chopped
1 onion, diced
1 large carrot, grated
2 packets chicken noodle soup
handful of rice

METHOD

Remove fat and skin from chicken and place in a pot with enough water to cover. Bring to the boil and simmer until chicken is cooked through (approximately 15 minutes). Remove chicken from stock and allow to cool.
Remove meat from the chicken bones and add to the stock along with all other ingredients. Boil until all the vegetables are tender and rice is cooked. Serve with crusty bread.

chicken pies Easy Recipe

2011-09-09T02:13:00.000-07:00

INGREDIENTS

600g chicken thigh fillets, cut into 2cm pieces
¼ cup (35g) flour
1 tablespoon vegetable oil
300g mushrooms, chopped
4 green onions (shallots), thinly sliced
½ cup (60g) frozen peas
¼ cup (30g) grated tasty cheese
2 sheets frozen puff pastry, thawed,
cut into four 15cm circles
1 egg, lightly beaten
salad, to serve (optional)

METHOD

Toss chicken pieces in flour, shaking off excess. Heat oil in a large frying pan on medium. Cook chicken in batches, until golden. Remove from pan. Add mushrooms and cook for 5 minutes, until mushrooms soften and liquid evaporates.
Preheat oven to 220°C. Combine chicken, mushrooms, green onion, peas and cheese in a bowl. Season to taste. Divide chicken mixture between four 11cm pie dishes or individual ramekins.
Brush edge of pie dishes with water. Cover with pastry and press around edge of each ramekin to seal. Brush tops with egg. Bake pies for 20 minutes, until pastry
is golden. Serve with salad, if you like.

Tips : it's a cinch to make one large pie. Place chicken filling in a 20cm pie dish and top with 1 sheet of pastry, trimming the excess. Brush with egg and bake for about 20 minutes, until golden.

Goan chicken curry Simple

2011-08-28T11:51:00.000-07:00

Ingredients

4 large skinless chicken breasts, cut into chunks
3 tbsp vegetable oil
1 tsp yellow or brown mustard seeds
1 large onion, sliced
3 garlic cloves, finely sliced
1x400ml can coconut milk
salt For the marinade
1 tsp paprika
½ tsp ground turmeric
1½ tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
½ tsp salt
75ml/2¾fl oz water

Preparation method

Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.

Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.

Chickpea curry (Eid recipes)

2011-08-28T11:44:00.000-07:00

Ingredients

1 tbsp oil
1 onion, chopped
1 garlic clove, crushed
¼ tsp salt
½ tsp cumin powder
¼ tsp coriander powder
¼ tsp turmeric powder
¼ tsp red chilli powder
1 fresh tomato, chopped
1 x 400g/14oz can chickpeas, drained and rinsed
5cm/2in piece root ginger, grated
pinch of garam masala
Pitta breads or plain basmati rice, to serve

Preparation method

Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.
Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute.
Serve with pitta breads or plain basmati rice.

Perfect Potato Salad

2011-08-28T11:38:00.000-07:00

Serves 6
Calories 370 per serving

You will need...

800g Baby News Potatoes
2 tbsps Olive Oil
1 tbsp White Wine Vinegar
6 Eggs (Hard Boiled)
1 tsp Coarse Grain Mustard
4 tbspns Natural Yogurt
4 tbspns Low Mayonnaise
100g Lean Ham (chopped)
110g Salami (chopped)
Handful Chopped Spring Onions
Few Chopped Gherkins (Optional))

Instructions

Boil potatoes until tender. Drain and chop into quarters when cooled.
Whisk together oil, vinegar and mustard the put into a bowl with the potatoes.
Mix yogurt and mayonnaise together and stir gently into potatoes. Add the ham and salami, then spring onions and gherkins stirring slowly.
Add chopped eggs to the top of the mixture and serve.

Cinnamon Plums

2011-08-28T11:33:00.000-07:00

Ingredients:

12 plums
4oz (100g) golden caster sugar
1 vanilla pod (seeds removed)
1 tabs cinnamon

Instructions

Heat the oven to 180-200 degrees. Halve and de-stone plums Mix the sugar, vanilla seeds and cinnamon together.
Toss plums in the mixture then place them close up on a foil-lined baking sheet, and then cover with remaining sugar mixture.
Bake for 20 minutes or until sugar is caramelised. Serve with vanilla ice cream or a spoonful of whipped or double cream.

Strawberries Romananoff

2011-08-28T11:29:00.000-07:00

Ingredients:

2lb strawberries
3-4 tbsps Grand Marnier
7fl oz double cream
Icing sugar to taste

Instructions

Whiz 9oz (250gm) strawberries with the Grand Marnier and a little icing sugar until you have a smooth puree
Lightly whip the cream with a little more icing sugar until it forms soft peaks
Chop the remaining strawberries into glass bowls, drizzle on the puree and top with a generous spoonful of the cream

Baked Spinach with Three Cheeses.

2011-08-24T13:50:00.000-07:00

Baked Spinach with Three Cheeses.

Ingredients
1 finely chopped Onion 1/2 cup crumbled Feta Cheese 1/2 cup Grated Edam 1/4 cup Crumbled Roquefort Cheese 2 tablespoons chopped fresh Dill 2 tablespoons fresh Breadcrumbs 1 large Egg Yolks 3 tablespoons Olive Oil 2 10-ounce packages ready to use, coarsely chopped Spinach

Preparation
Preheat oven to 325" F. Lightly butter 11x7x2-inch baking dish. Mix first 7 ingredients in large bowl. Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes. Preheat broiler. Broil spinach add cheese until cheese is golden on top, watching closely, about 2 minutes. Source:From Palia Istoria (Rhodes, Greece), a popular restaurant devoted entirely to mezedes, or starters.

Cheese Bread (Pão de Queijo) | Brazilian Traditional

2011-08-24T12:56:00.000-07:00

Ingredients:

1 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour (tapioca starch)
1/2 cup packed (about 100 grams) grated cheese of your choice (I like the combination of cheddar cheese and mozzarella cheese)
1 heaping teaspoon salt

Method:

Preheat the oven to 400°F. Grease a mini-muffin tin generously. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Carabikang Recipes

2011-08-24T12:44:00.000-07:00

BAHAN :• 100gr Tepung beras
• 200cc Air
• 250cc Santan kara
• 1/4st Vanilla
• 75gr Terigu segitiga
• 2btr Telur
• 1/2st Baking powder
• 130gr Gula pasir
• 1/2st Soda kue
• 1/4st Garam

CARA MEMBUATNYA :

1. Tepung terigu, tepung beras, gula, vanilie, garam, dan baking powder diaduk menjadi satu.
2. Lalu masukan air sedikit demi sedikit.
3. Beri santan dan telur lalu aduk hingga rata
4. Kemudian disaring dan diberi pandan pasta/talas pasta/pewarna merah/kuning/dll
5. Kemudian di cetak.

KUE MANGKOK MEDAN

2011-08-24T12:41:00.000-07:00

Bahan-bahan :

200gr Tape singkong
500gr Tepung beras
400cc Sprite
2st Double acting
400cc Air dingin
425gr Gula
1st Eno
150gr Terigu
1/2st Vanillie

CARA MEMBUATNYA :

Tepung beras,tape singkong,terigu,dan air dingin diulenin sampai rata lalu masukan gula sedikit demi sedikit kemudian masukan sprite, aduk sampai rata.
Setelah itu saring dengan dengan saringan kawat lalu beri eno dan double acting, kemudian kukus sampai 15 menit.

Lontong Mie | Lontong Noodle

2011-08-24T11:34:00.000-07:00

Ingredients

2 tablespoons cooking oil
3 cloves garlic, crushed
2 red onions, crushed
2 tablespoons dried shrimp, hot water soak, drain and puree
2 cm ginger, crushed
1 1/2 liters of water
2 tsp salt
1/2 teaspoon pepper
2 tablespoons soy sauce
250 grams of wet noodles
100 grams bean sprouts, discarding roots
1 stalk spring onion, sliced
1 tbsp chopped parsley

Complement
rice cake, fried onions, crackers

Boil Sauce

2 large red chili pepper fruit
10 pieces of red cayenne pepper
2 garlic cloves boiled until cooked, lift, puree with 1 / 4 tsp salt.

Instructions

Heat oil, saute garlic, onion, and dried shrimp until fragrant. Enter the ginger, water, salt, pepper, bring to a boil. After boiling put soy sauce.
After re-enter the boiling noodles and bean sprouts, cook briefly, remove from heat.
Prepare a bowl, put the rice cake, pour over noodles, sprinkle with scallions, celery leaves, fried onions, complete with chili stew and crackers.