World Recipes

Cooking Glossary

2010-02-15T21:41:00.000-08:00

People start asking what is shake? What is Cilantro? What is caraway seed? What is Tarragon? Well basicly we do not have times to answer all of the question. Because of this matter, we feel need to deliver Cooking Glossary for you. You may read them all here so that you'll never let me say shusi is bla bla bla or shake is bla bla bla . Have a read!

Allspice: A spice derived from the round,dried berry-like fruit of a West Indian allspice tree. The mildly pungent taste resembles cinnamon, nutmeg, and cloves.

Anise seed: A licorice-flavored seed of the Mediterranean anise herb. It is used as an ingredient in various foods, particularly cookies, cakes, and candies.

Arugula: An aromatic salad green with a peppery taste. It is popularly used in Italian cuisine.

Baguette: A long and narrow loaf of French bread that is often used for sandwiches or as an accompaniment to a variety of dishes.

Baking soda: A fine, white powder compound often used as an ingredient in such recipes as breads and cakes to help them rise and increase in volume.

Basil: An aromatic herb cultivated for its leaves. It is eaten fresh or dried and is most frequently used in tomato sauces or served with mozzarella cheese. The sweet basil variety is most common.

Baste: To moisten food periodically with liquid while cooking, such as broth or melted butter. Basting helps add flavor to food and prevents it from drying out.

Bay leaf: A pungent, spicy leaf used in a variety of cuisines, including meats, vegetables, and soups. It is most often used in combination with other herbs, such as thyme and parsley.

Blini: A Russian pancake made of buckwheat flour and yeast. It is commonly served with caviar and sour cream.

Bouillon: A clear, thin broth made by simmering meat, typically beef or chicken, or vegetables in water with seasonings.

Braise: To cook meat or vegetables by browning in fat, then simmering in a small quantity of liquid in a covered container.

Bratwurst: A small pork sausage popular with German cuisine.

Brisket: A cut of meat, usually beef, from the breast of an animal. It typically needs longer to cook to become tender than other meats.

Broil: To cook by direct exposure to heat, such as over a fire or under a grill.

Canapé: A cracker or a small, thin piece of bread or toast spread with cheese, meat, or relish and served as an appetizer.

Caraway seed: The pungent seed from the caraway herb used as a flavoring and seasoning in various foods, including desserts, breads, and liquors.

Cassava: A tropical, tuberous plant widely used in African, Latin American, and Asian cuisines. It is most commonly used to make starch-based foods such as bread, tapioca, and pastes. It is also known as manioc or yucca (in Spanish, yuca).

Charcoal brazier: A metal pan for holding burning coals or charcoal over which food is grilled.

Cheesecloth: A coarse or fine woven cotton cloth that is often used for straining liquids, mulling spices, and lining molds.

Chili: A spicy pepper of varying size and color. It is most frequently used to add a fiery flavor to foods.

Cilantro: A lively, pungent herb widely used in Asian, Caribbean, and Latin American cuisines as a seasoning or garnish. It is also known as coriander.

Citron: A large, lemon-like fruit with a thick aromatic rind, which is commonly candied and used in desserts such as fruitcakes.

Clove: A fragrant spice made from the dried, woody flower bud of an evergreen tree native to tropical climates. In Indonesia, where cloves are grown, cigarettes are made from the crushed buds. Cloves also describe a single bud of garlic, shallot, or other bulb root vegetable.

Colander: A simple piece of kitchen equipment that resembles a metal bowl with holes in it. It is used to drain foods, such as pasta or vegetables, that have been cooked in boiling water (or other liquid).

Coriander: See cilantro.

Cream of tartar: A fine, white powder that is added to candy and frosting mixtures for a creamier consistency, or added to egg whites before being beaten to improve stability and volume.

Cumin: An herb cultivated for its aromatic, nut-flavored seeds. It is often used to make curries or chili powders.

Currant: A raisin-like colored berry that is commonly used in jams and jellies, syrups, desserts, and beverages.

Daikon: A large, Asian radish with a sweet flavor. It is often used in raw salads, stirfry, or shredded for a garnish.

Dashi: A clear soup stock, usually with a fish or vegetable base. It is frequently used in Japanese cooking. Double boiler: Two pots formed to fit together, with one sitting part of the way inside the other, with a single lid fitting on both pans. The lower pot is used to hold simmering water, which gently heats the mixture in the upper pot. Foods such as custards, chocolate, and various sauces are commonly cooked this way.

Fermentation: A process by which a food goes through a chemical change caused by enzymes produced from bacteria, microorganisms, or yeasts. It alters the appearance and/or flavor of foods and beverages such as beer, wine, cheese, and yogurt.

Garlic: A pungent, onion-like bulb consisting of sections called cloves. The cloves are often minced or crushed and used to add sharp flavor to dishes.

Garnish: To enhance in appearance and/or flavor by adding decorative touches, such as herbs sprinkled on top of soup.

Gingerroot: A gnarled and bumpy root with a peppery sweet flavor and a spicy aroma. Asian and Indian cuisines typically use freshly ground or grated ginger as a seasoning, while Americans and Europeans tend to use ground ginger in recipes, particularly in baked goods.

Jalapeno: A very hot pepper typically used to add pungent flavor. It is often used as a garnish or added to sauces.

Julienne: Foods that have been cut into thin strips, such as potatoes.

Kale: Although a member of the cabbage family, the large leaves do not form a head. Its mild cabbage flavor is suitable in a variety of salads.

Knead: To mix or shape by squeezing, pressing, or rolling mixture with hands. Bread is typically prepared this way before baking.

Leek: As part of the onion family, it has a mild and more subtle flavor than the garlic or onion. It is commonly used in salads and soups.

Lemongrass: Long, thin, grayish-green leaves that have a sour lemon flavor and smell. Popular in Asian (particularly Thai) cuisine, it is commonly used to flavor tea, soups, and other dishes.

Mace: The outer membrane of the nutmeg seed. It is typically sold ground and is used to flavor a variety of dishes.

Manioc: See cassava.

Marinate: To soak a food, such as meat or vegetables, in a seasoned liquid for added flavor or to tenderize.

Marzipan: A sweet mixture of almond paste, sugar, and egg whites, often molded into various shapes.

Matzo meal: Ground unleavened (flat), brittle bread often used to thicken soups or for breading foods to be fried. It is widely popular in Jewish cuisine.

Mince: To cut or chop into very small pieces, typically used to prepare foods with strong flavors, such as garlic and onion.

Mint: A pungent herb that adds a refreshing and sweet flavor to a variety of dishes, either dried and ground or fresh. Peppermint and spearmint are the most common of over thirty varieties.

Miso: A thick, fermented paste made of cooked soybeans, salt, and rice or barley. A basic flavoring of Japanese cuisine, it is frequently used in making soups and sauces.

Molasses: A thick syrup produced in refining raw sugar or sugar beets. It ranges from light to dark brown in color and is often used as a pancake or waffle topping or a flavoring, such as in gingerbread.

Napa: A round head of cabbage with thin, crisp, and mild-flavored leaves. It is often eaten raw or sautéed. Also known as Chinese cabbage.

Okra: Green pods that are often used to thicken liquids and to add flavor. It is commonly used throughout the southern United States in such popular dishes as gumbo, a thick stew.

Olive oil: Oil derived from the pressing of olives. Varieties are ranked on acidity. Extra virgin olive oil is the least acidic and is typically the most expensive of the varieties.

Oregano: A strong, pungent herb commonly used in tomato-based dishes, such as pizza.

Parchment paper: A heavy, grease- and moisture-resistant paper used to line baking pans, wrap foods, and make disposable pastry bags.

Parsley: A slightly peppery, fresh-flavored herb that is most commonly used as a flavoring or garnish to a wide variety of dishes. There are over thirty varieties of parsley.

Pâté: A seasoned meat paste made from finely minced meat, liver, or poultry.

Peking sauce: A thick, sweet and spicy reddish-brown sauce commonly used in Chinese cuisine. It is made of soybeans, peppers, garlic, and a variety of spices. Also known as hoisin sauce. Persimmon: Edible only when fully ripe, the fruit resembles a plum in appearance. It has a creamy texture with a sweet flavor and is often eaten whole or used in such foods as puddings and various baked goods.

Pimiento: A sweet pepper that is often finely diced and used to stuff green olives.

Pinto bean: A type of mottled kidney bean that is commonly grown in the southwest United States and in Spanish-speaking countries, including Mexico. It is often used to make refried beans.

Pistachio nut: Commonly grown in California, the Mediterranean, and the Middle East, the mild-flavored green nut is enclosed in a hard, tan shell. They are either eaten directly out of the shell or are used to flavor a variety of dishes.

Plantain: A tropical fruit widely eaten in African, Caribbean, and South American cuisines. Plantains may be prepared by frying, boiling, steaming, or baking. Although closely resembling a banana, it turns black when ripe and may be eaten at any stage of ripeness.

Prosciutto: A seasoned, salt-cured, and airdried ham. Eaten either cooked or raw, it is often thinly sliced and eaten with a variety of foods such as melons, figs, vegetables, or pasta.

Ramekin: A small individual baking dish typically made of porcelain or earthenware. Ramen: A Japanese dish of noodles in a broth, often garnished with pieces of meat and vegetables. An instant-style of this noodle dish is sold in individual servings in supermarkets.

Saffron: A golden-colored spice used to add flavor or color to a wide variety of dishes. It is very expensive, so it is typically used sparingly.

Sage: A native Mediterranean pungent herb with grayish-green leaves. Its slightly bitter and light mint taste is commonly used in dishes containing pork, cheese, and beans, and in poultry and game stuffings.

Sake: A Japanese wine typically served warm in porcelain cups. The sweet, low level alcohol sake is derived from fermented rice and does not require aging.

Saltimbocca: Finely sliced veal sprinkled with sage and topped with a thin slice of prosciutto. It is sautéed in butter, then braised in white wine.

Sashimi: A Japanese dish consisting of very thin bite-size slices of fresh raw fish, traditionally served with soy sauce, wasabi, gingerroot, or daikon radish.

Sauerkraut: Shredded cabbage fermented with salt and spices. It was first eaten by the Chinese, but quickly became a European (particularly German) favorite. It is popular in casseroles, as a side dish, and in sandwiches.

Sauté: To lightly fry in an open, shallow pan. Onions are frequently sautéed.

Scallion: As part of the onion family, it closely resembles a young onion before the development of the white bulb, although its flavor is slightly milder. It is often chopped and used in salads and soups.

Shallot: A member of the onion family that closely resembles cloves of garlic, covered in a thin, paper-like skin. It has a mild onion flavor and is used in a variety of dishes for flavoring. cottonseed oils. It is flavorless and is used in baking and cooking.

Sieve: A typically round device used to strain liquid or particles of food through small holes in the sieve. It is also known as a strainer.

Simmer: To gently cook food in a liquid at a temperature low enough to create only small bubbles that break at the liquid’s surface. Simmering is more gentle than boiling the liquid.

Skewer: A long, thin, pointed rod made of metal or wood used to hold meat and/or vegetables in place while cooking. They are most commonly used to make shish kebabs.

Soybean: A generally bland-flavored bean widely recognized for its nutritive value. It is often cooked or dried to be used in salads, soups, or casseroles, as well as in such products as soy sauce, soybean oil, and tofu.

Star anise: A pungent and slightly bitter tasting seed that is often ground and used to flavor teas in Asian cuisines. In Western cultures it is more often added to liquors and baked goods (such as pastries).

Steam: A method of cooking in which food (often vegetables) is placed on a rack or in a special basket over boiling or simmering water in a covered pan. Steaming helps to retain the flavor, shape and texture, and vitamins and minerals of food better than boiling.

Stir-fry: A dish prepared by quickly frying small pieces of food in a large pan over very high heat while constantly and briskly stirring the ingredients until cooked. Stir-fry, which is often prepared in a special dish called a wok, is most associated with Asian cuisines.

Stock: The strained liquid that is the result of cooking vegetables, meat, or fish and other seasoning ingredients in water. Most soups begin with stock before other ingredients are added.

Sushi: Fish and vegetables prepared in bitesized portions with rice. Fish is usually raw, but may be cooked. (Shrimp is typically cooked for sushi.)

Tamarind: A brown fruit that is about five inches long and shaped like a large, flat green bean. Inside the brittle shell, the fruit contains large seeds surrounded by juicy, acidic pulp. The pulp, sweetened, is used to make juices and syrups.

Tapas: Small portions of food, either hot or cold, most commonly served to accompany a drink in Spanish and Latin American bars and restaurants.

Tarragon: An aromatic herb known for its anise-like (licorice) flavor. It is widely used in classic French dishes including chicken, fish, vegetables, and sauces such as béarnaise.

Tempura: Batter-dipped, deep-fried pieces of fish or vegetables, originally a Japanese specialty. It is most often accompanied by soy sauce.

Thyme: A pungent herb whose flavor is often described as a combination of mint and lemon. It is most commonly associated with French cooking. Thyme is used to flavor a variety of dishes, including meats, vegetables, fish, poultry, soups, and sauces.

Tofu: Ground, cooked soybeans that are pressed into blocks resembling cheese. Its bland and slightly nutty flavor is popular in Asia, particularly Japan, but is increasing in popularity throughout the United States due to its nutritive value. It may be used in soups, stir-fry, and casseroles, or eaten alone.

Vinegar: Clear liquid made by bacterial activity that converts fermented liquids such as wine, beer, or cider into a weak solution of acetic acid, giving it a very sour taste. It can also be derived from a variety of fermented foods such as apples, rice, and barley and is most popular in Asian cuisines in sauces and marinades. Vinegar, rice: Vinegar derived from fermented rice that is often used in sweetand-sour dishes, as a salad dressing, or as a table condiment. It is generally milder than other types of vinegar.

Water bath: A small baking pan or casserole dish placed in a larger roasting pan or cake pan to which water has been added. The small pan sits in a “bath” of water in the oven while baking. The water tempers the oven’s heat, preventing the contents of the small pan from cooking too quickly. Whisk: A kitchen utensil consisting of several looped wires, typically made of stainless steel, that are joined together at a handle. It is used to whip ingredients, such as eggs, creams, and sauces.

Wok: A large, round metal pan used for stir-fry, braising, and deep-frying, most often for Asian dishes. Most woks are made of steel or sheet iron and have two large handles on each side. It is used directly on the burner, similar to a saucepan. Worcestershire sauce: A thin, dark sauce used to season meats, soups, and vegetable juices, most often as a condiment. Garlic, soy sauce, vinegar, molasses, and tamarind are just a few ingredients that may be included.

Yucca: See cassava.

Zest: The thin outer layer of the rind of a citrus fruit, particularly of an orange, grapefruit, lemon, or lime. The zest is the colorful layer of the rind, while the pith is the white portion. Most commonly used for its acidic, aromatic oils to season foods, zest can also be candied or used in pastries or desserts.

Crispy Tofu

2009-06-30T22:47:00.000-07:00

Crispy Tofu - vegetarian recipe

Crispy Tofu Ingredients

8 oz. soft tofu (in box with water)
¼ cup rice flour*
2 Tablespoons tapioca starch
5 cups canola oil for frying

Crispy Tofu Dipping Sauce

1 Tablespoon soy sauce
½ teaspoon granulated sugar
½ teaspoon chili sauce
Pickled Cucumber
2 small cucumbers (small seed variety), cut into bite-sized chunks
¼ cup rice vinegar
¼ cup granulated sugar
½ teaspoon salt
1 Tablespoon chili sauce
2 Tablespoons minced shallot
1 Tablespoon soy sauce
1 Tablespoon olive oil

Crispy Tofu Garnish

1 head Romaine lettuce

How to cook Crispy Tofu

Combine all the dipping sauce ingredients in a small bowl. Put aside. Combine all the pickled cucumber ingredients together in a big bowl. Put aside. Mix the rice flour and the tapioca starch together.

Remove soft tofu from the box, use a paper towel to pat it dry, and then allow it to stand for about 20 minutes. Then, cut tofu into 9 square pieces. Take a nonstick frying pan and place it on medium heat. Add in oil to the pan and heat until it is about 380˚ F.

When the oil starts to smoke, take each piece of tofu, coat gently with the flower mixture, and pan fry until golden. This should take for about 5 to 7 minutes. Don’t turn over the tofu because it will break. Remove from pan, and place on paper towel to absorb excess oil. Place tofu on a plate and serve hot with special dipping sauce and cucumbers soaked in vinegar.

Cheese Pie

2009-06-29T22:45:00.000-07:00

Cheese Pie - vegetarian recipe

Cheese Pie Ingredients

16 oz. cream cheese (Do not use fat free or reduced fat cream cheese)
6 oz. sweetened condensed milk (Do not use fat free or reduced fat condensed milk)
1 readymade 9 inch pie shell
1 fresh lemon juice (or according to taste)
Cherry or blueberry pie filling

How to cook Cheese Pie

Soften cream cheese in microwave. (About 1 minute). Stir until there are no lumps. Add sweetened condensed milk and lemon juice. Whisk well. Pour mixture into pie shell, cover, and chill overnight (or at least 3-4 hours). Spoon on Cherry pie filling as garnish.

For other flavors:

Mini Chocolate chips may be mixed into the cream cheese batter. As garnish, use shaved chocolate. Fruit bites may be added to cream cheese mixture. (Soft textured fruits like can peaches and strawberries are good for this dish. Do not use banana, because they turn dark). Crushed chocolate cookies like Oreo cookies are also great for this recipe. Garnish with whole Oreo cookies.

Baked Garlic Potato

2009-06-28T22:41:00.000-07:00

Baked-Garlic Potato close - vegetarian recipe

Baked Garlic Potato close Ingredients

1 ½ pound New Potatoes (these are the small, almost round potatoes with smooth skin)
8 cloves garlic (minced)
3 Tablespoons olive oil
1 teaspoon salt
black pepper to taste
1 teaspoon fresh or ⅓ teaspoon dry thyme(crushed)

How to cook Baked-Garlic Potato close

Preheat oven at 400 º F. Cut New Potatoes into bite size pieces. (Leave skin on). Toss potatoes with olive oil, garlic, salt, and black pepper. Layer potatoes onto baking pan, bake for 30 minutes. Remove potatoes from baking pan and gently mix in thyme.

Tip: New Potatoes were selected because of their sweet taste, although any potatoes would work for this recipe.

Mushroom and Sweet Peppers

2009-06-27T22:38:00.000-07:00

Mushroom and Sweet Peppers - vegetarian recipe

Mushroom and Sweet Peppers Ingredients

600g (20 oz) portabella mushrooms, thickly sliced
1 each red, yellow and orange sweet bell peppers, cut into strips
2 medium size onions, cut into strips
5-6 French rolls 6”
½ stick butter (or as needed), sliced
2 Tablespoons olive oil
As needed Mrs. Dash Seasoning (mixture of dried herbs without salt)
As needed garlic salt

How to cook Mushroom and Sweet Peppers

Heat oven at 400° F (205°C). Melt butter in pan and place mushroom slices in pan, sprinkle dry herb mixture and garlic salt to taste. Pan-fry both sides of mushroom until soft. Put aside. Heat olive oil in pan, stir-fry onions and sweet peppers until soft. Season with garlic salt and dried herb mixture. Put aside.

Heat French Rolls in oven for 3 minutes. Cut open from end to end. Layer Mushroom Slices and Sweet Bell Peppers.

Steam Tofu

2009-06-26T22:36:00.000-07:00

Steam Tofu - vegetarian recipe

Steam Tofu Ingredients

1 pack firm tofu
2 Tablespoons finely shredded carrot
8 Tablespoons chopped fresh or dry black mushrooms (about 4-5 pieces.)
⅓ cup mung bean thread
½ teaspoon paprika powder
2 teaspoons salt
Grounded black pepper to taste

How to cook Steam Tofu

Drain liquid from tofu. (About 1 hour). Soak mung bean thread in warm water to soften, chop into small pieces. (About ½ inch.) After tofu is drained, break tofu into small pieces with a fork. Mix in shredded carrot, salt, black pepper, and paprika.

Add black mushrooms, and mung bean thread. Blend well and pack the mixture firmly into a large bowl. Steam for about 20-30 minutes. (Mixture will become firm.) Let cool for 10-15 minutes before un-molding. To take out: Run butter knife around the edge, cover with a plate and turn upside down. Gently shake it until the tofu comes off. Garnish with steamed vegetables and sprinkle top with paprika.

Note :
Tofu can be drained on a drainer with a small plate and a heavy object on top.

Spinachau Gartin

2009-06-25T22:33:00.000-07:00

Spinachau Gartin - vegetarian recipe

Spinachau Gartin Ingredients

4 pieces of Lasagna or 14 pieces of Wonton wrappers
1 Tablespoon butter
200cc milk
50cc water mix with some all-purpose flour thoroughly, set aside
5 mushrooms, diced
100g Parmesan cheese
150g spinach
2 cloves garlic, minced

Spinachau Gartin Seasonings

1 teaspoon salt
Some natural vegetarian seasoning
Some black pepper

How to cook Spinachau Gartin

Preparation of Lasagna: Cook it in boiling water until done. Remove and immediately soak in cold water until cool, remove and set aside. After cleaning the spinach, boil in hot water until done. Rinse and thinly mince.

Heat oil in a pan and fry minced garlic until golden brown. Add diced mushrooms and continue to fry until fragrant. Add butter, all the seasonings and milk (Pic 5) then mix well. Slowly pour flour mixture in evenly and stir. Finally, add spinach and mix well. Turn heat off.

If you use wonton wrappers, cook it in boiling water until transparent and remove. Let cool a little bit. Lay half of wonton wrappers (or Lasagna) on a plate, pour the mixture (3) on top, and then cover with the rest of wonton wrappers(or Lasagna). Sprinkle Parmesan cheese on the top

Preheat the oven at 390° F(200°C) for 10 minutes. Bake spinach au gratin for 8-10 minutes until gold brown. Remove and ready to serve. To enhance the flavor, you can sprinkle some minced mustard greens or parsley on the top.

Banana Walnut Bread

2009-06-24T22:32:00.000-07:00

Banana Walnut Bread - vegetarian recipe

Banana Walnut Bread Ingredients

1 cup sugar
½ cup vegetable shortening
¼ cup applesauce
1 Tablespoon of finely ground flaxseeds (for some Omega 3 fatty acids) whipped with ¼ cup of water
2 cups flour
¼ cup chopped walnuts
1 teaspoon baking soda
4 soft, ripe bananas, mashed
2 loaf pans (8 in x 3 ½ in)

How to cook Banana Walnut Bread

Preheat oven at 325º F. Cream sugar and shortening; add applesauce, ground flax seeds with water, flour, soda, bananas, chopped nuts and mix well. Greased and floured the loaf pans. Greased and floured the pans. Pour banana bread batter into 2 loaf pans; bake at 325ºF for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 2 medium loaves

Curry Rice Noodle

2009-06-23T22:30:00.000-07:00

Curry Rice Noodle - vegetarian recipe

Curry Rice Noodle Ingredients

150g rice noodles, softened in water, boiled and rinsed, set aside
¼ piece (120g) firm tofu, sliced (not too thin)
1/5 (80g) small onion, thinly sliced
70g shredded carrots
80g bean sprout (about a handful)
2 green onions, only use the green leaves, cut into 1.5" section
8g salt (or to taste)
5g natural M.S.G
15g sugar
15g curry powder

How to cook Curry Rice Noodle

Add 1 Tablespoon oil in a heated pan, fry tofu slices until golden brown, remove and set aside. Add 1 Tablespoon oil in the pan, heat with medium to high heat, add onion slices and fry with high heat until fragrant.

Add tofu, carrot, bean sprouts and green onions. Keep stirring. Add cooked rice noodles and turn heat off. Add all the seasonings and mix well. Again, turn on the heat, stir quickly with medium heat until the rice noodles become dry and fragrant. Sprinkle a little green onion pieces for decoration before removing from the heat.

Veggie Meatballs with Sauce

2009-06-22T22:27:00.000-07:00

Veggie Meatballs with Sauce - vegetarian recipe

Veggie Meatballs with Sauce Ingredients

300g firm tofu
15g mashed potato
10g minced veggie meat, soak in hot water for 5-10 minutes, then squeeze out excess water
1 teaspoon natural MSG
8g salt
1 Tablespoon sesame seeds
2 cups oil

Veggie Meatballs Dipping Sauce

5 Tablespoons tomato sauce
1 Tablespoon vinegar
1 Tablespoon sugar

Combine all the above seasonings, mix well and set aside

How to cook Veggie Meatballs

Mince the firm tofu with clean hands. Mix mashed potatoes, minced tofu and minced veggie meat together. Add natural MSG, salt, sesame seeds and mix well. Take out a small portion of the mixture, roll into a ball with palms. Repeat until all mixture is finished.

Add 2 cups of oil in the pan, heat with medium to high heat. Use a chopstick to test the oil. If bubbles come out, the oil is ready. Deep fry until golden brown. Serve with the dipping sauce.

Colorful Salad with Lettuce

2009-06-21T22:22:00.000-07:00

Colorful Salad with Lettuce - vegetarian recipe

Colorful Salad with Lettuce Ingredients

6 lettuce leaves
3 potatoes

1 pack egg free salad

1 can vegetarian scallops (or other similar vegetarian meat)
3 kiwis
¼ pineapple
1 apple

(The above 3 fruits can be replaced by other seasonal fruits)

How to cook Colorful Salad with Lettuce Ingredients

Clean 6 lettuce leaves and dry them. Cut each into a round shape with 10cm in diameter. Cut the rest into thin slices. Peel potatoes, cut into thin slices and soak in the water until the starch from the potato rises to the surface. Remove from the water, rinse, and dry with paper towel.

Fry in hot oil to make crispy French fries.

Thinly dice the peeled fruits

Mix salad with vegetarian scallops. In each round lettuce leaf, add in order some lettuce slices, some French fries, some scallop salad and some fruits.

Baked Eggplant With Onion

2009-06-20T22:19:00.000-07:00

Baked Eggplant With Onion - vegetarian recipe

Baked Eggplant With Onion Ingredients

2 large eggplants, washed
1 teaspoon canola oil
3 scallion stalks (may substitute leeks), minced

Baked Eggplant With Onion Marinade seasonings

½ teaspoon granulated sugar (For a more sweet taste, use 1 teaspoon)
½ teaspoon mushroom seasoning** (For a more salty taste, use 1 teaspoon)

How to cook Baked Eggplant With Onion

Preheat oven to 400° F. Place the eggplants into a baking dish, and bake until the eggplant skin peels. Remove the eggplants from the oven and allow to cool. Peel and marinate the eggplants with the marinade seasonings.

Place a pan on the stove. Using high heat, add in the canola oil and stir-fry the baked eggplants for about 2 minutes. Add in the minced scallions or leeks and stir-fry for 1 to 2 more minutes. Transfer to a plate.

Crispy Veggie Eggs

2009-06-19T22:16:00.000-07:00

Crispy Veggie Eggs - vegetarian recipe

Crispy Veggie Eggs Ingredients

7 pieces of fresh tofu (in box, medium firm), mashed into a paste
2 salted radishes, washed and finely chopped Tablespoons canola oil

Crispy Veggie Eggs Seasoning

2 stalks scallion, finely chopped
2 teaspoons granulated sugar
1 teaspoon brown sugar
2 teaspoons mushroom seasoning
4 Tablespoons rice flour
Pinch of salt and black pepper (optional)

How to cook Crispy Veggie Eggs

Combine tofu with salted radish and the seasoning ingredients. Mix well. Use your hands to shape the tofu mixture into flat, round Tablespoon-sized, patties. Preheat the canola oil in a frying pan and fry the tofu patties until golden. Store in the refrigerator.

Eggplant Clay Pot Sensation

2009-06-18T22:13:00.000-07:00

Eggplant Clay Pot Sensation-vegetarian recipe

Eggplant Clay Pot Sensation Ingredients

1 large eggplant or Chinese eggplant, washed and cut into 1-cm (½ inch) slices
2 Tablespoons potato starch
½ cup + 2 Tablespoons canola oil
1 sweet onion (or 1 leek), finely chopped
¾ cup Coco Rico coconut soda

Eggplant Clay Pot Sensation Seasoning

3 Tablespoons soy sauce
2 Tablespoons mushroom sauce
½ teaspoon mushroom seasoning
¾ cup Coco Rico coconut soda
1 teaspoon black pepper

Eggplant Clay Pot Sensation Garnish

½ bunch cilantro, finely chopped
A few thin slices of fresh chili peppers

How to cook Eggplant Clay Pot Sensation

Coat each eggplant slice with the potato starch, and put aside. Preheat ½ cup canola oil into a non-stick skillet on medium heat. When the oil is hot, deep-fry each slice of eggplants until golden. Remove from the skillet and put onto a plate.

Preheat 2 Tablespoons canola oil into a clay pot using medium heat. When the oil is hot, stir fry the chopped onion until golden and fragrant. Add in all the seasonings ingredients and bring to a boil. Then lower heat. Put in the fried eggplants and cook for 5 minutes to allow the seasonings to absorb into the fried eggplant. Turn the eggplant over and continue to simmer on low heat.

When the sauce thickens, add ½ cup Coco Rico coconut soda. Cook until the sauce thickens. Place the eggplant clay pot sensation onto a big plate. Sprinkle the chopped cilantro and the sliced chili peppers on top. Serve with hot steamed rice.

Enlightened Tofu

2009-06-17T22:11:00.000-07:00

Enlightened Tofu Ingredients

1 block tofu (about ½ kg or 1 pound), cut into small chunks 4 fresh oyster mushrooms (soaked first if you use dried mushroom), cut into small chunks 3 teaspoons olive oil
½ stick vegetarian tuna
1 clove garlic, minced
1 small ginger, minced
1 teaspoon tapioca starch + 1 Tablespoon spring water, mixed and set aside
1 teaspoon sesame oil
2 stalks scallion, cut into short pieces

Enlightened Tofu Seasoning

3 cups vegetable broth
3 teaspoons soy sauce
½ teaspoon granulated sugar
½ teaspoon mushroom seasoning
½ teaspoon dried chili pepper

How to cook Enlightened Tofu

Mix all seasonings ingredients together in a bowl. Put aside. Preheat the olive oil into a non-stick frying pan and stir-fry the minced garlic, the minced ginger, and the vegetarian tuna until fragrant.

Then add tofu chunks and the oyster mushrooms. Stir-fry for about 1 to 2 minutes. Add in the seasoning mixture, and cook for another 3 to 5 minutes. Add in the tapioca starch mixture and stir-fry until the sauce thickens. Sprinkle with the scallion and the sesame oil.

Fried Totu With Onion

2009-06-16T22:09:00.000-07:00

Fried Totu With Onion - Vegetarian Recipe

Fried Totu With Onion Ingredients

1 block (300g or 10 oz.) fresh tofu, washed and thinly sliced
2 Tablespoons olive oil
3 stalks scallion (use white part), washed and finely chopped
2 red chili peppers, washed and cut vertically

Fried Totu With Onion Seasoning

2 Tablespoons Maggi seasoning sauce
1 teaspoon vegetarian BBQ sauce

Fried Totu With Onion Garnish

A few cilantro leaves
Pinch of black pepper

How to Cook Fried Totu With Onion

Preheat the olive oil in a frying pan on high heat and fry tofu until golden. Then add the ingredients for seasonings. Stir well. Add the chopped scallions and the chili peppers. Stir one more time then transfer to a plate.

Szechuan Eggplant

2009-06-15T22:08:00.000-07:00

Szechuan Eggplant - Vegetarian Recipe

Szechuan Eggplant Ingredients

1 large eggplant, cut in bite-sized chunks
2 Tablespoons peanut oil (may use canola oil or olive oil)
1 small sweet onion, thinly sliced
¾ teaspoon salt
2 teaspoons minced garlic
1 teaspoon minced ginger
¼ teaspoon black pepper
¼ teaspoon dried pepper
3 blocks fresh tofu (medium soft, cut into big strips), julienne cut 8 stalks scallion (green part), thinly chopped

Szechuan Eggplant Sauced

3 Tablespoons soy sauce
1 Tablespoon apple cider vinegar
1 Tablespoon brown sugar
1 cup vegetable broth (or 1 cup spring water + ½ teaspoon mushroom seasoning
3 Tablespoons tapioca starch (or corn starch)

Szechuan Eggplant garnish

8 stalks scallion (white part), julienne cut
A few red chili peppers

How to cook Szechuan Eggplant

To cook Szechuan Eggplant first of all you must combine all the sauce ingredients in a small bowl. Mix well and set aside. Preheat the peanut oil in a medium pan on high heat. Add in and stir-fry the sliced sweet onion for about 1 minute or until fragrant. Add the eggplant and stir well.

Add the salt and continue to stir for about 10 more minutes. When the eggplant is almost cooked, add the minced garlic, the minced ginger, the black pepper, and the dried pepper. Stir-fry for few more minutes.

Next, add tofu and the chopped scallion. Stir gently. Last, add the sauce mixture and lower the heat. When the sauce thickens, the dish is ready. Transfer the stir-fried eggplant into a plate.

Peeking Tofu

2009-06-14T22:07:00.000-07:00

Peeking Tofu - Vegetarian Recipe

Peeking Tofu Ingredient

1 wheat gluten sausage, cut into 6 long strips, then into 2-inch sections
1 teaspoon canola oil
1 block (½ kg or 1 pound) tofu, cut into ½-inch chunks 3 or 4 scallion stalks (may replace with leek) with the green part cut into 5-cm (2-inch) long pieces and the white part finely chopped
1 teaspoon tapioca starch + 2 teaspoons spring water, mixed together well

Peeking Tofu Seasoning

3 Tablespoons soy sauce
1 Tablespoon granulated sugar
½ teaspoon mushroom seasoning

Peeking Tofu Garnish

Pinch of black pepper and cilantro

How to cook Peeking Tofu

Marinate the wheat gluten sausage with a pinch of sugar and soy sauce. Add the canola oil into a pan. When the oil is hot, add in the wheat gluten sausage and fry until golden and then transfer it to a plate.

With that same pan, stir-fry scallions and tofu together. Then add in the seasoning ingredients and wheat gluten sausage. Continue to stir. Add the tapioca starch mixture into the pan to thicken the seasoning mixture.

Sauted Tofu

2009-06-13T21:57:00.000-07:00

Sauted Tofu - Vegeatrian Recipe

Sauted Tofu Ingredients

1 box soft tofu (prefer purple Vitasoy brand), cut into 1-cm (½ inch) cubes
2 stalks scallion, finely chopped
2 Tablespoons canola oil
A few cilantro leaves

Sauted Tofu Seasonings

1 Tablespoon mushroom oyster sauce
½ teaspoon black pepper
½ teaspoon granulated sugar
3 Tablespoons soy sauce (can use Healthy Boy brand)
1 Tablespoon vegetarian Japanese teriyaki sauce (prefer Yoshida brand)
⅓ teaspoon mushroom seasoning
Chili paste (optional)

How to cook Directions

Combine all the seasoning ingredients together into a bowl. Mix well. Put aside. Preheat the canola oil into a nonstick frying pan using medium heat and stir-fry the chopped scallion until fragrant.

Pour in the soy sauce mixture and stir well. When the soy sauce mixture is boiling, gently add the soft tofu. Gently turn the tofu over by shaking the pan to make them tumble over.

Grilled Lemongrass Veggie Sliced Pork

2009-06-12T19:53:00.000-07:00

Grilled Lemongrass Veggie Sliced Pork - Vegetarian Recipes

Grilled Lemongrass Veggie Sliced Pork Ingredients

½ pound (about ¼ kg) texturized vegetable protein (TVP) chicken slices, soaked in water for 20 minutes, washed, and drained
½ package Chinese BBQ seasoning powder
1 cup roasted peanuts, crushed
2 packages dried vermicelli noodles or fresh rice noodles
Bamboo skewers, soaked for 20 minutes and drained

Grilled Lemongrass Veggie Sliced Pork - Marinade sauce

4 stalks lemongrass, minced
3 stalks scallion (white part only), finely chopped
1 teaspoon black pepper
1 teaspoon Japanese natural MSG
1 Tablespoon granulated sugar
1 Tablespoon soy sauce (can use Healthy Boy Brand)
½ pound (about ¼ kg) roasted sesame seeds (can be found at Korean or Japanese markets)
2 Tablespoons olive oil

Grilled Lemongrass Veggie Sliced Pork - Scallion oil

10 Tablespoons canola oil
3 stalks scallion (green part only), finely chopped

Veggie chili fish sauce

1 cup spring water
3 Tablespoons granulated sugar
3 teaspoons salt
½ teaspoon mushroom seasoning
1 can Coco Rico coconut soda
juice of 1 lime
½ teaspoon soy sauce (can use Healthy Boy Brand)
1 teaspoon red chili paste

Grilled Lemongrass Veggie Sliced Pork - Garnish

A few cucumbers, finely cut
1 package (250g or 9 oz.) bean sprouts, washed
1 head Romaine lettuce, washed
1 bunch Chinese chives, washed
1 bunch cilantro, washed
1 bunch laksa leaves, washed
1 bunch fresh mints, washed
1 bunch saururis, washed
Lime wedges sliced
Thai chili peppers

How to cook Grilled Lemongrass Veggie Sliced Pork :

In a big bowl, combine the TVP chicken slices and the marinade sauce together. Mix well and marinate for 15 to 30 minutes. Cook the rice noodles until soft, rinse with cold water, and drain. Place the canola oil into a small saucepan. Add the chopped green scallions. Fry about 2 minutes or until fragrant. Remove from heat and let cool.

Mix all ingredients for the veggie chili fish sauce in a small bowl. Put aside. Slide the marinated TVP chicken slices onto the bamboo skewers and grill on the barbecue or in the oven at 300° F for about 15 minutes. Sprinkle roasted peanuts on top.

Put the mixed herbs, cucumber, and bean sprouts into a bowl, then add the rice noodles, the grilled veggie pork, the veggie chili fish sauce, and the scallion oil. Sprinkle on more crushed roasted peanut if desired.

Stir-Fried Tofu With Almonds

2009-06-11T19:50:00.000-07:00

Stir-Fried Tofu With Almonds - Vegetarian Recipes

Stir-Fried Tofu With Almonds Ingredients

1 pound (about ½ kg) tofu*, cut into bite-sized cubes
2 Tablespoons canola oil
½ cup green bell pepper, cut in small chunks
1 stalk celery, sliced
½ can (or 4 oz.) water chestnuts
4 stalks scallion, chopped in short pieces
1 small ginger root, about 5 cm (2 inches), thinly sliced or shredded
½ teaspoon tapioca starch*
1 Tablespoon spring water
¼ cup sliced roasted almonds

Stir-Fried Tofu With Almonds - Marinade sauce

4 Tablespoons soy sauce (can use Healthy Boy brand)
1 teaspoon minced sweet onion
1 Tablespoon peanut butter

How to cook Stir-Fried Tofu With Almonds

Marinate tofu cubes in the marinade sauce for about 1 to 2 hours. Preheat 1 Tablespoon canola oil in a frying pan and stir-fry the marinated tofu using rapid movements until the tofu turns partially golden. Transfer to a plate.

Using the same pan, add in the remaining canola oil, bell pepper chunks, sliced celery chunks, water chestnuts, chopped scallion, and shredded ginger. Stir-fry for about 5 minutes. Mix the tapioca starch and water together.

When all vegetables are partially cooked, stir in the soy sauce and the tapioca starch mixture until the sauce thickens. Then add in the stir-fried tofu and the roasted almonds. Stir well. Season to taste.

Lasagna

2009-06-10T19:45:00.000-07:00

Lasagna - Vegetarian Recipe

Lasagna Ingredients

32 oz of your favorite vegetarian spaghetti sauce
1/16 oz container Ricotta cheese
1 bag (8 oz) of shredded mozzarella cheese (or other shredded white cheese)
1 bag (12 oz) Morning Star Farms veggie meat crumbles (or other veggie ground meat)
1 box Lasagna noodles, cooked (just follow the directions on the box to cook the noodles)
1 teaspoon garlic powder (optional)
3 Tablespoons oil

How to cook Lasagna - Vegetarian Recipes

Place the oil in a saucepan. When the oil gets hot, add the veggie ground meat and cook for 5 minutes. In a 9” x 13” baking pan, spread a layer of spaghetti sauce on the bottom.Place one layer of cooked lasagna noodles over the sauce.

Spread a layer of sauce over the pasta. Sprinkle a layer of ricotta cheese and mozzarella cheese over the sauce. Place a layer of lasagna noodles over the cheese mixture, cover with sauce.Spread a layer of veggie meat and garlic powder, cover with sauce.

Add a final layer of lasagna noodles and sauce. Spray a piece of aluminum foil with non-stick cooking spray to keep foil from sticking, and cover pan with the foil.Bake at 375° F for 45 minutes. Remove pan from oven, uncover, brush with sauce and garnish with cheese. Bake an additional 10-15 minutes to melt cheese. Remove from oven and serve warm.

Spaghetti

2009-06-09T19:30:00.000-07:00

Spaghetti - Vegetarian Recipe

Spaghetti Ingredients

2 medium packages of thin spaghetti noodles
2 Tablespoons canola oil (or 2 Tablespoons butter)

Spaghetti Filling

2 bell peppers, diced
1 Tablespoon canola oil
½ package vegetarian chicken nuggets
¼ package vegetarian shrimp, diced
¼ stick vegetarian "ham", diced
5 big oyster mushrooms, finely cut
½ can straw mushroom, cut in 4 pieces
½ can golden colored mushroom, cut in small chunks

Spaghetti Seasonings

1 Tablespoon soy sauce
2 small cans (8 oz.) tomato spaghetti sauce

How to cook Spaghetti :

Using a saucepan or a cooking pot, cook the spaghetti noodles in boiling water for about 10 minutes. Remove the noodles from the heat and rinse with cold water to remove the stickiness. Mix the noodles with some canola oil or butter to make them fragrant and shiny.

Place a pot on the stove; add 5 Tablespoons water, then the bell pepper. Bring the water to a boil with medium heat. Transfer to a bowl. Pour 1 Tablespoon canola oil into the pot, and stir-fry the veggie chicken nuggets, the veggie shrimp, and the vegetarian “ham” chunks until golden brown.

Add all the mushrooms and the bell peppers. Then add 5 Tablespoons water. When they are cooked, add the soy sauce and the spaghetti sauce. Mix well. Keep the pot covered on low heat.

Barbecue Recipes (BBQ Recipes)

2009-04-26T20:17:00.000-07:00

Often have a barbecue party? Now you do not need to be worry again because we have a collection of barbecue recipes (BBQ recipes) from various countries. We do not test all of these barbecue recipes yet but we are sure that the barbecue recipes owners who are willing to write for this blog has already test the barbecue recipes. Have a nice grill party!

Kansas City Rib Rub
Chili Paste
Cajun Blackening Spices
Carolina Bbq Rub
Tennessee Bbq Sauce
Jack Daniels Grilling Sauce
Watermelon Barbecue Sauce
Honey Spiced Bbq Sauce
Beer Barbecue Sauce
Shrimp On Barbie
Mediterranean Grilled Vegetables
Baby Back Ribs With Mustard Sauce
Grilled Leek And Sweet Pepper
Memphis Style Barbecued Ribs
Apple Smoked Barbecue Ribs
Grilled Key Lime Chicken
Barbecued Orange Chicken
Cinnamon Honey Wings
Maple Barbecued Chicken
Marinated Steak Kabobs
Bourbon Steak
Barbecued Chuck Roast
Grilled Halibut With Oriental Sauce
Molasses Orange Barbecue Sauce

Salad Recipes

2009-04-26T17:52:00.001-07:00

Here are some salad recipes for you who love salad. I got these salad recipes from friends around the world. Please be note that although the recipes are already tested, I didn't try all of the salad recipes. Happy Cooking!

Spicy Fruit Salad
Mushroom Antipasto Pasta Salad
Fruit Salad With Champagne Sauce
Rice Salad
Grilled Caribbean Chicken Salad
Sugar Snap Salad
Poached Chicken And Walnut Salad
Zucchini Slaw
Spicy Pecan Salad
Mediterranean Salad
Strawberry Spinach Salad
Golden Corrals Seafood Salad
Hungarian Cucumber Salad
Taco Salad
Turkey Macaroni Salad
Mandarin Orange Salad
Deli Potato Salad
Ham Salad With Hot Peanut Dressing
Lentil Salad
Chicken Pasta Salad
Greek Salad
Couscous Salad
Beef Fajita Salad
Roasted Beets Salad
Antipasto Pasta Salad