Homemade Recipes

Quick and Hot Chiang Mai Noodles Recipe

2010-02-01T05:54:00.000-08:00

Preparation time: 20 minutes
Total cooking time: 15 minutes
Serves: 4

Ingredients for chiang mai noodles recipe:

500g (1lb) fresh egg noodles 1 tablespoon oil 3 Asian and French shallots, chopped 6 cloves garlic, chopped 2 teaspoons finely chopped red chilles 1-2 tablespoons red curry paste 350 g (12 oz.) lean pone, finely sliced 1 carrot, cut into thin strips 2 tablespoons fish sauce 2 teaspoons soft brown sugar 3 spring onions, finery sliced 1/4 cup (7 g/1/4 oz.) coriander leaves nam prik dipping sauce, for serving

Directions for chiang mai noodles recipe:

1. If you are interested in trying the chiang mai noodles recipe, you should know that first you start by cooking the noodles in a wok or large pan of rapidly boiling water for 2-3 minutes, or until they are just tender. Drain and keep warm. Heat the oil in a wok until it is very hot Add the shallots, garlic chili and curry paste and stir-fry far 2 minutes or until fragrant. Add the pork in two batches and cook for 3 minutes or until the meat changes colour.

2 Return all the meat to the wok. Add the carrot, fish sauce and brown sugar and bring to the boil. Add the noodles and spring onion and toss well. Top with coriander leaves and serve immediately with nam prik.

Nutritional Value for chiang mai noodles recipe:

Protein 17 g; Fat 7.5 g; Carbohydrate 92 g; Dietary Fibre 5 g: Cholesterol 23mg; Energy 2122kJ (501cal)

About the Author
Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations you can visit: http://rotisseriechickenrecipe.info/
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

Flavorful Steak Marinade Recipes

2009-11-16T05:16:00.000-08:00

Marinades have always been used by people for cooking meat even centuries ago. Different kinds of spices and oils have been used to give different flavors to the meat. Today marinades are used as meat flavoring and tenderizer. There is no historical account to tell how the marinades were discovered. One theory states that it could have been discovered accidentally when someone was making the best preservative for the meat.

There are many kinds of steak marinades. Almost everyone has their version of the best steak marinade. There are basically four ingredients that make the best steak marinade delicious. The best steak marinade can make the meat tender and achieve an even flavor. Other people like their marinades spicy and strong. Others like it smoky and sweet like the barbecue marinade for steaks. The most ideal way to discover the best steak marinade for you is to cook several steaks using different kinds of marinades for each steak.

1. Dark Steak Marinade Recipe

Ingredients:

1. Two medium shallots that should be minced 2 medium
2. one tablespoon of dried thyme
3. three tablespoons of brown sugar
4. one fourth cup of soy sauce
5. three tablespoons of Worcestershire sauce
6. two tablespoons of Balsamic vinegar
7. one third cup of oil

Put all the ingredients in a plastic bag with a tight lid. Put the steaks and close it up. Put it inside your ref and let it marinate throughout the night. Turn the plastic bag from time to time so each steak will have a coating of the marinade. This recipe yields four cups.

2. Spicy Mustard Steak Marinade

Ingredients:

1. one half cup of steak sauce you can buy in bottles
2. one fourth cup of Dijon mustard
3. one fourth cup of vinegar made from red wine

Put all the ingredients in a zip lock bag or in a container and mix them altogether. Put the steaks and marinate it for many hours inside the ref. You can also use the rest of the steak marinade for basting the steaks while grilling it.

3. Herb Marinade for steaks Recipe

Ingredients:

1. four tablespoons of olive oil
2. three tablespoons of Worcestershire
3. two teaspoons of garlic that has been minced
4. one teaspoon of dried rosemary
5. one teaspoon of dried thyme
6. one half teaspoon of salt
7. one fourth teaspoon of pepper

Blend all the ingredients in a heavy duty zip bag. Put the steaks along with it. Put it inside the fridge for five to six hours.

About the Author
Visit these sites if you want more information about best way to marinate steaks or how to make hash browns in particular.

Quick and tasty vegetable Chili noodles

2008-11-13T19:32:00.000-08:00

These chili noodles are very, very tasty. The proportions of chicken and chilli are just right and the soft texture of the noodles means that they just melt in your mouth. They are also very versatile and will go with any number of dishes. Southeast Asian inspired dish of stir-fried squid with rice noodle salad and a hot and tangy chili-lime dressing.

This chili noodles is a quick, easy and very tasty meal. This is usually on my weekly meal planner somewhere. I would agree if you don't like you food too hot hold back on the chili sauce. A wonderful example of fusion, this recipe starts with fettuccine-style pasta noodles OR Chinese wheat noodles. The noodles are tossed in a style tomato-crab sauce for an exquisite seafood dish that is right up there on the gourmet scale. This dish also works well with hot or cold shrimp instead of the squid, or strips of hot or cold chicken.

Vegetable Chili noodles, Enjoy tender Chinese vegetables and egg noodles tossed in a sweet chili dressing. Specially blended seasonings combined with healthy and delicate rice noodles are what make noodles so memorable. Now with Kitchen Lemongrass & Chili Instant chili Noodle Soup you can enjoy a delicious noodle made with real lemongrass, onion, chili, lime and garlic in just minutes. Our noodles are 100% natural, wheat-free, gluten-free, cholesterol-free, egg-free and steam-cooked.

The Vegetable chili noodles were just okay, I've had better. There wasn't quite enough vegetable noodle to balance out all the toppings, at least I didn't think so but it's okay since the noodles weren't that wonderful. This is one of the easiest meals to make, and not only is it tasty, but full of vitamins and minerals in the form of loads of fresh vegetables. Please purchase online www.indomunch.com in NewYork city.

About the Author

Representing the Vegetable chili noodles in the website www.indomunch.com

Diet Recipes

2008-11-13T19:31:00.000-08:00

In 2004, Morgan Spurlock came up with the documentary, Super Size Me, in which he subjected himself to eat fast food for 30 days. His breakfast, lunch and dinner came from a fast food joint. After his experiment, he discovered several changes in his body including gaining 52 lbs. In that movie, Spurlock mirrored millions of Americans who excessively enjoy fast food. In hindsight, it is really enjoyable and tempting to eat fast food because of the delicious burgers and fries. However, when consumed in large quantities and at a regular period at that, they become dangerous to the body.

The fear that you will no longer be able to eat delicious food must not stop you from going on a diet because this is just a myth--it is not true. Most diet programs come with delicious diet food which will not only help you lose weight and become healthier, they will also make your mouth water.

Take for example South Beach Diet. This diet advices people going through it to avoid bad calories in the program's first phase. Dieters, however, can enjoy lean meat, nuts, eggs, and eventually, fiber-rich calories. An example of a recipe that you can enjoy even if you are following this diet is taco meatballs. All you have to do is mix lean ground beef, Taco Bell seasoning mix, two eggs, minced garlic, and diced onion. Form a meatball using these ingredients with a small cube of cheese in the middle and then bake the meatballs until they are done. This is definitely yummy and it will only take you a few minutes to prepare it. Another simple dish to prepare is Greek Salad. The first thing you have to do is mix in a bowl the lettuce, onion, cheese, tomato and cucumber. Pour in a little lemon juice, oil, and oregano. Finally, add some salt and toss everything.

Atkins diet is another popular program which has gained the approval of many health and fitness experts and dieters as well. It is a lo-carbohydrate diet. One sample dish under this diet is the chili beef kabob. All you have to do is marinate two pounds of bee sirloin with green onions, garlic, canola oil, salt, red pepper, and chili powder for an hour. Put the beef and green onions in a skewer and then grill them for at least 10 minutes. You can put parsley or other applicable garnishes on the kabob if you want. Another dish under the Atkins Diet is the Asian Shrimp Salad. To do the dressing of this salad, all you have to do is combine a tablespoon of canola oil, and a teaspoon of sesame oil, two tablespoons of rice wine vinegar, two tablespoons of soy sauce, and one teaspoon of ginger. Mix this with 1-inch pieces of cooked lobster, thin scallions, toasted sesame seeds, Chinese cabbage, and red bell pepper and then toss!

Notice that the recipes allow you to enjoy food without overstepping on the boundaries of the diet programs. You do not have to starve yourself to lose weight as most of the foods in these diet programs are really delicious!

About the Author

Peter Johnson is an expert consultant about Cayenne Pepper Diet. You can find more information by visiting maplesyrupcayennepepperdiet.com

Spicy Garlic and Chili Prawn

2008-11-13T19:27:00.000-08:00

The common denominator with these easy fish recipes is taste. A fish chili recipe is great tasting food and easy to prepare. This recipe is lightly fried prawns in a hot and spicy sauce. Garnish with lemon wedges, sesame seeds, and cilantro. You can add more hot sauce if you want it spicier. If you can't find these ingredients at your local grocery store, I can assure you that you can find them at a Chinese or Indian grocery store!

Chili Prawns do come cheap nowadays. Prawns are marinated in lime, onion, and garlic and then quickly grilled. The chili prawn is a wonderful addition to an outdoor meal. A lovely spicy, EASY, fresh, tomatoey pasta dish with lots of kick! Pasta, chicken, bacon, and shrimp combined with chili come together as my all time favorite pasta dish! This prawn is the easiest way to cook spicy prawns and it can be done rather quickly as well. I bought the prawns recently and I managed to whip up a delicious chili prawn dish. I added some fish balls for more volume.

This is a one-dish meal. These prawns are coated with a spicy sweet and sour sauce. We served them with boiled upon noodles. Sweet chili prawn kebab salad is a simple salad to make, even more so if you add a little cheat, like I did, and use a ready prepared sweet chili sauce to marinade the prawns. Dont use a whole jar for the marinade though, you will want to save some to use as a dip.

Chili prawn is also means that seafood is a popular staple in the meals of Americans. The first major reason has to do with the prices for the seafood. Something that is easy to harvest and widely available will be cheaper, and the second major reason has to do with taste. The fresh leaves as well as the tender roots are used to flavor many classic oriental preparations, in a prawn sea food. Please purchase online www.indomunch.com in NewYork city.

About the Author

Representing the Chili prawn in the website www.indomunch.com

The Chinese Soup Kitchen

2008-03-12T23:18:00.000-07:00

The Chinese Soup Kitchen Cookbook has not only soups. This Cookbook has over one-hundred recipes that are regular dishes. Most Chinese Cook Books dont emphasize soups; my favorite part of the meal.

There are maybe 4 - 45 recipes of soups in most Cookbooks. In almost 5000 years of Chinese history; I want to illuminate the fact that the Chinese have perfected the art of soup, or the art of soup making. Soups have been a pleasant delicacy since cooking was invented. It is even more so with Chinese cooking.

The nutritional value and flavor have been renowned throughout the ages. It is not just a pre-cursor to the main meal. It wets your appetite for the main dish and enhances digestion. It can be a meal in itself, as you shall see. There are up to and over 300 kinds of soups in China; some of which claim to have medicinal purposes. This comes from folklore and myth before modern medicine happened, and even still today.

Chinese people used Herbs from vegetables roots, tree bark and the like to cook soup to heal all their ills. Thesecure-all are listed as notes in every applicable recipe. Some of the soups take 2 or more hours to cook. As an alternative: a slow cooker can be used and annotated as an option in the recipes. All the recipes are exotic, hearty, wholesome and authentic. The Chinese Soup Kitchen is a book for the ages. Here are over sixty or so soups with variations.

About the Author
John Mak, a Chinese-American born in Chicago, Illinois 1963. I graduated from now Trinity International University in Deerfield, Illinois. But then it was just Trinity College in 1986, a B.S. in Computer Science. I was the first in my family to graduate from college. It was in College that my cooking and computer skills were honed since I was on my own, at least for a little while. I later went on to work in the Computer Operations field and late

Authentic Mexican Salsa Recipes: Fresh Tomato Salsa

2008-03-12T22:52:00.000-07:00

Let this wonderful salsa sit for a while so that all the flavors blend together.

1/2 sweet onion,
chopped 1/2 green bell pepper,
coarsely chopped 1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or use fresh jalapeno peppers
6 fresh tomatoes,
quartered 2 teaspoons olive oil
2 teaspoons red wine vinegar
1/2 lime, juiced
1/8 teaspoon salt

Directions

Place the onion, bell pepper, cilantro and jalapeno peppers into a food processor.
Pulse until finely chopped.
Add in the tomatoes, and pulse just a few times until the tomatoes are coarsely chopped.
Transfer to a bowl with a tight fitting lid.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice and salt.
Pour dressing over tomatoes and stir well.
Cover and refrigerate for at least 1 hour.

=> Authentic Mexican Salsa Recipes: Company Tomato Salsa

This salsa recipe makes a large amount and is great for canning several jars for storage.

5 pounds Roma tomatoes
3 green bell peppers, diced 4
stalks celery, chopped (optional)
4 to 8 jalapeno peppers, seeded and minced
2 tablespoons white sugar
4 cloves garlic, minced
4 (4 oz.) cans diced green chilies
3 tablespoons salt
2 tablespoons dried oregano
1 tablespoon ground black pepper
3 onions, chopped
3 tablespoons fresh cilantro, chopped

Directions

In a six quart pot of boiling water, blanch the tomatoes; drain and cool under cold water.
Peel the skin off tomatoes and coarsely chop.
Return chopped tomatoes to the pot and bring to a boil; reduce heat.
Skim juice from top of tomatoes and reserve for another use. Do not overcook.
Tomatoes should be chunky.
Pour salsa into hot canning jars and seal.
In two quarts of boiling salted water, add the chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender.
Drain and add vegetables to tomatoes.
Add salt, oregano, black pepper and cilantro.
Simmer gently for 15 minutes.
Hot pack the salsa in clean pint jars.
Follow manufacturers directions.

=> Authentic Mexican Salsa Recipes: Spicy Mango Salsa

This exotic salsa tastes great with chicken and pork.
Wear gloves when working with hot chili peppers.

2 cups fresh mango, diced
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
1 tablespoon fresh ginger root, chopped
1/4 cup fresh cilantro or basil, chopped
1 or 2 serrano chili peppers, diced
1/4 cup fresh lime juice

Directions

In a large bowl, mix together the mangoes, peaches, garlic, ginger and cilantro.
Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

=> Authentic Mexican Salsa Recipes: Zesty Cheese Salsa

Monterey Jack cheese adds a different twist to this tasty salsa.

2 large tomatoes, diced
6 green onions, chopped
1 cup Monterey Jack cheese, finely shredded
1 (4 oz.) can chopped green chilies
1 (2.25 oz.) can sliced ripe olives, drained
1/4 cup Italian salad dressing Tortilla chips

Directions

In a bowl, combine the tomatoes, onions, cheese, chilies, olives and salad dressing.
Toss well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

=> Authentic Mexican Salsa Recipes: Three Bean Salsa

A healthy salsa featuring three kinds of beans, plus corn, tomatoes and spices.

1 (16 oz.) can kidney beans, rinsed and drained
1 (15.25 oz.) can whole kernel corn, drained
1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
2 cups fresh tomatoes, chopped
2 jalapeno peppers, seeded and chopped
1/4 cup green onions, chopped
1/4 cup lime juice 2 tablespoons fresh cilantro, minced
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper Tortilla chips

Directions

In a bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

About the Author
Chaâ€¦chaâ€¦chaâ€¦itâ€™s chili time! http://www.best-chili-recipes.com/

Five Mediterranean Diet Recipes

2007-02-26T00:36:00.000-08:00

Any Mediterranean diet cookbook or recipes are usually tasty, exotic and scrumptious in flavor but more often it is renowned for its excellent health benefits. Whether you are simply trying to lose weight or improve your nutrition and health, these few recipes from my Mediterranean cookbook will suit your needs.

In the Mediterranean diet:
- Butter is most often replaced by the use of extra virgin olive oil,
- There are no synthetically produced fats.
- Processed foods are not an option
- Red meat and dairy products are consumed in moderation.
- Cheese is most often feta, parmesan, goat’s cheese etc.

Here are some of the popular Mediterranean diet recipes:-

1. GRILLED SHRIMP SALAD

Basic Ingredients:-

- 10 - 12 large shrimp.
Shrimp is a Mediterranean shellfish that can be identified with prawns. Shrimps are mainly found in sea water.

- Two to three zucchini as per your requirements.
Zucchini is an Italian summer vegetable – available almost everywhere.

- One cluster of asparagus. Asparagus is a type of vegetable, good for most meals particularly the little shoots.

- Two cups of salad assortments including endive, radicchio and butter lettuce Endive is one of the variants of the winter folio type of vegetable chicory that is brought into use while cooking or can also be eaten as a salad. Radicchio is a leafy vegetable that has white-streaked crimson foliage or leaves.

Butter Lettuce is a mild yearly plant usually developed as a leafy vegetable. However, any dark leafed lettuce will do

- One Avocado

Avocado is a tree and also the crop of the tree that is categorized in the blossoming plant species of Lauraceous and it can be identified with berry.

- Two cups of newly sliced basil leave (a kind of herbal leaf).

- Beaker full of extra virgin olive oil.

- One cup of lime juice without any additions.

- One spoon of mustard that is a thick yellow paste having a spiky flavor.

- Two teaspoons of powdered garlic.

- A mug full of red mauve tart that has a sour taste.

GUIDELINES TO MAKE GRILLED SHRIMP SALAD

Make a mixture of olive oil, lime juice, pesto, chopped fresh garlic and red vinegar. Then preserve the shrimp in 1 ½ of the salad dressing for about half an hour. Then place the shrimp on bayonet and chop zucchini and asparagus on sideways. Then lay the shrimp, zucchini and asparagus onto the oven grill & heat until prepared. Place all the heated things in a basin, cut up the avocado and put in it to the heated stuff.

2. WHITE BEAN DIP

Basic Constituents:-

- One small chopped onion.
- One large spoon of powdered garlic.
- One crimson pepper; a kind of spice.
- Two canisters of flotilla or blue beans.
- Additional olive oil.

GUIDELINES TO MAKE WHITE BEAN DIP

Deep fry the chopped onion in live oil, add a big spoon of crushed garlic & chopped raw red pepper in olive oil till it gets hot and the color of the onion becomes lucid. Draw off all the water that remains & wash 2 tins of pallid blue beans. Place all constituents in a food grater and intermingle till it gets soft. Mix with a marine salt and pepper (spice) for flavor and on top of it sprinkle with olive oil and serve up with hot portions of wheat bread.

3. VEGETABLE BEAN SOUP

Vegetable bean soup at one time can be served to maximum of eight people.

Basic Constituents:-

- Beaker full of kidney beans.
- Beaker full of white bean salt.
- Two averaged sized chopped onions.
- One peeled and roughly chopped carrot.
- One roughly chopped bay leaf.
- One roughly sliced rhizome.
- One horde of chopped dill.
- Three cabbage leaves.
- One cup of spinach leaves.
- Three endive leaves (Endive leaves are sliced and thinly divided. Leaf color is green).
- Black pepper.
- 1 beaker full of washed rice.
- Olive oil is required for giving a damp feel to the dish.
- Parmesan cheese to be used as the topping.

GUIDELINES TO MAKING VEGETABLE BEAN SOUP
Saturate parched beans in icy water for about an hour and after that draw off the water. Get a big pan filled with brackish water and heat it. Then put the beans, onions, carrot, celery & bay leafs. When the water is in boiling, lessen the heat so the soup or chowder gradually simmers. After 45 minutes, check for the suppleness of the beans and if they are still stiff then continue boiling until they become soft.

After the initial process, put in dill, cabbage & endive leaves. Add salt and pepper as per your taste. Low boil the mixture for about 30 minutes; put in the rice and cook it for fifteen minutes with cover on. Sprinkle olive oil and cheese over it and it is ready to serve.

4. SPAGHETTI WITH FRESH TOMATO

Can be served to a maximum of four individuals.

Basic Constituents:-

- Six hundred grams of thick tomatoes.
- Four garlic pieces.
- Three big spoons of extra virgin olive oil.
- Chopped oregano (important)
- Fifty grams of finely chopped piccante pecorino.
- Thinly grated basil leaves.
- Red or black spice and salt as per your taste.

GUIDELINES TO MAKE SPAGHETTI WITH FRESH TOMATO

Boil tomatoes in water; take them out after a considerable amount of time and then strip them of their skin and slice them into small pieces by hand. You can take out all the seeds carefully but most people don’t. Place the grated tomatoes in a dish bowl along with crushed garlic, oregano, olive oil and basil leafs.

Put the tomatoes in boiling water; remove them after a few minutes, peel and cut them into small pieces by hand. Get rid of the water and the seeds. Put a cloth over a bowl for 1 hour so that all the ingredients inside the bowl get soaked. After an hour, boil and cook the spaghetti, chop the pecorino and put it in the same bowl. On top of this, sprinkle black or red pepper as per your taste. Serve with red wine.

5. MEDITERRANEAN TOMATO SAUCE.

Basic Constituents:-

- Twelve peeled and slightly crushed tomatoes.
- One big spoon of olive oil.
- One chopped fresh garlic.
- One cup of red wine
- Two big spoons of grated basil leaves.
- Sprinkled black pepper and marine salt.

GUIDELINES TO MAKING MEDITERRANEAN TOMATO SAUCE

Put fresh tomatoes in a pan and boil them for over a minute. After that drain the remaining water, peel the tomatoes and slice them. Deep heat the olive oil (not too hot) in a pan and then drop in the garlic & onion; heat them for more than 3 minutes, stirring until they become supple. Add a little red wine, herbs, black pepper & salt accordingly and simmer. Cook the paste for 15-20 minutes. Put the sauce in fridge for three days. Mediterranean tomato sauce can be frozen up for a period of four to five months.

At least one of these will be to your liking and like me, you’ll cook them over and over again.
Supplied by Ray Darken - Here's where you can access more recipes for a modified Mediterranean diet. If you'd like more news and broader access to diet reviews and nutrition information try modified Mediterranean diet recipes. If this link isn't working, try
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Satisfying And Light Chicken Salad Recipes

2007-02-20T17:55:00.000-08:00

Chicken has grown to be the favored meat especially in Asia. Mainly because chicken do not have the same strong taste like say, beef, it has become a favorite addition to salad recipes. The combination cannot be any greater, the filling effect of the chicken without the strong taste to clash with the light, fresh taste of the fruits, vegetables and dressing.

Below are two widely researched recipes that are guaranteed to satisfy your salad cravings. So what are you waiting for? Get your choppers ready and let's start making that salad!

CURRIED CHUTNEY CHICKEN SALAD (from http://AllRecipes.com)

2 whole chicken breasts (or about 5 cups cubed cooked chicken) 1 cup seedless white grapes, cut in half 1/2 fresh pineapple, peeled, cored, and cut into cubes. Greens of your choice for serving 1/2 cup chopped pecans, toasted. 1/2 cup thinly sliced green onions, white and green parts

Dressing:

1/3 cup bottled Major Grey's chutney, large pieces chopped. 1 teaspoon curry powder 1 cup mayonnaise, homemade or high-quality purchased. 1/2 teaspoon salt 1 tablespoon grated lime zest 1/4 cup fresh lime juice

Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.

For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.

Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.

MEXICAN CHICKEN SALAD RECIPE

INGREDIENTS:

1/4 cup cider vinegar 3 Tbsp. honey 1-1/2 tsp. cumin 1/4 tsp. salt pepper to taste 1 Tbsp. olive oil 2 whole chicken breasts, skinned, boned, and cut into 2" strips 1/2 tsp. garlic salt 16 oz. pkg. frozen corn 1 cup chopped plum tomatoes 15 oz. can black beans, rinsed and drained 1 green onions, chopped 1 red bell pepper, chopped 10 oz. pkg. lettuce mix 2 avocados, peeled and chopped 2 cups shredded Monterey Jack cheese 3 cups slightly crushed blue corn tortilla chips 1 cup sour cream 10 oz. jar thick and chunky salsa

Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.

Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.

Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.

About the Author
Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.

Shrimp Salad Recipes To Tickle The Palate

2007-02-20T17:37:00.000-08:00

It is always fascinating to combine shrimp with salad. The toughness of the meat contrasts with the crispiness of the greens that makes for a really appetizing starter. Below you will find some of the most fascinating shrimp salad recipes that I've come across with. Do feel fry to try them a home.

SHRIMP SALAD JOAQUIN

1 pound shrimp, cooked
1 cup chopped green onions
2 tablespoons olive oil
3 cloves garlic -- minced
2 cups water
1/2 teaspoon Tabasco sauce
3 teaspoons chicken bouillon
1 teaspoon red pepper
1 cup rice
2 tomatoes -- chopped
1 bell pepper -- chopped

In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.

Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.

SHRIMP SALAD RECIPE

INGREDIENTS:

2 cups cleaned shelled shrimp
1/4 cup finely chopped sweet pickle
1/2 cup French dressing, below
1 small onion cut in rings mixed salad greens

PREPARATION:

Mix together shrimp, sweet pickle, and French dressing.
Serve over mixed greens and top with onion rings.
Shrimp salad serves 3 to 4.

French Dressing

2 tablespoons fresh lemon juice or vinegar 1/3 cup olive oil 1/2 teaspoon salt dash pepper 1/4 teaspoon dry mustard dash cayenne, optional Whisk together all ingredients in a cup small bowl.
SHRIMP SALAD WITH ANGEL HAIR PASTA

INGREDIENTS:

4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)

PREPARATION:

Cook pasta until done but not overcooked.
Cool under cold running water; drain well.
In large bowl combine all ingredients except tomatoes and Parmesan cheese.
Toss gently but blend thoroughly.
Refrigerate 3-4 hours.

If texture is dry add more dressing, top with tomatoes and parmesan cheese.

SHRIMP SALAD WITH CELERY

INGREDIENTS:

2 cups cooked shrimp, halved lengthwise and chilled 1 cup thinly sliced celery 1 tablespoon finely minced onion 1 tablespoon fresh lemon juice 1/2 cup mayonnaise salt and pepper to taste Romaine lettuce or mixed greens thinly sliced tomatoes avocado slices, optional cherry tomato slices, optional

PREPARATION:

In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices.

About the Author

Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.

2007-02-13T23:39:00.000-08:00

There are many different sorts of rice; among them, the parboiled one that I do not recommend, regardless of the brand. Some people may like it but for me this is something other than rice. The taste is awful and it seems to never be cooked.

To have good rice, use Indian, Thai or Asian rice; or any other rice that is not parboiled. Italian rice is very good as well. According to the rice you buy, you will need to use a specific cooking method; for example, Asian rice is not good for making risotto, Italian rice is not good for serving with Chinese cooking.

Boiled rice:

The simplest way to cook rice.

Note:This is a very simple way to cook rice but not the best because the rice, boiled in a large quantity of water, is "washed" and most of the taste is lost in the water. Look below to see my recommended methods for cooking rice. The methods to cook the rice are different according to the sort of rice you are using.

1- Bring a big quantity of water to the boil. (8 to 10 times the volume of rice), together with 1 tbsp of salt for each 2 pints of water used.

2- Add the rice and bring back to the boil, on a high heat, stirring frequently.

3- Reduce the heat to a low to medium heat, to keep boiling until the rice is cooked. Stir occasionally to make sure the rice is not sticking to the pot.

4- When cooked, (about 15 minutes, maybe less according to the specific rice you are using), strain and serve immediately, plain or with butter or olive oil.

5- If you are not serving the rice immediately, cool the rice in cold water, strain and store until you are ready to serve it. (The rice can be very easily reheated in a microwave oven. You can also use it to prepare fried rice)

Pilaff:

An alternative way to cook rice(use Basmati rice for instance for this recipe) This method is called riz Pilaff (or pilaw) in French cuisine.

1- Take an ovenproof dish, put on a medium heat with one tbsp of butter for 2 cups of rice.

2- Add some chopped onion and sweat* in butter.

3- Add the rice; stir it in to the butter with the onion, for one or two minutes, until the rice becomes translucent.

4- Add 11/2 the volume of water, together with some salt, pepper, and a whole garlic clove if you like, (this is optional).

5- Bring to the boil, cover with aluminium foil, put in the oven at 200°C (400° F), and cook for between 14 and 17 minutes, until done. It should be ready when all the water has been absorbed.

*When sweating the onions you can add a choice of whole spices (not ground). Sweat together with the onions, then add the rice and cook together. You will have to remove the spices when eating or before you serve the rice. This takes a little time, but the rice cooked in this way is really very delicious.

Risotto:

To use Italian risotto rice it is better to cook it the risotto way.
Here is the basic way to do it.

1- Sweat chopped onions in some butter.

2- Add the rice, ("arborio", "vialone", "carnaroli"...; (about 3 ounces per person).

3- Stir until the rice becomes translucent.

4- Add dry white wine to the level of the rice. Cook until almost all the wine is evaporated.

5- According to the recipe you are preparing, (if your risotto will be made plain, with sea food, meat, vegetables etc.) add fish stock, vegetable or chicken broth; (for 12 oz of rice add about 1 pint of the stock, you will add more later).

6- Bring to the boil on a medium heat, stirring frequently. Add salt and pepper.

7- Keep cooking the rice, adding more liquid when necessary. (The quantity of liquid necessary to use in risotto is difficult to say as different rice brands will absorb more or less liquid.)

8- Immediately after the rice has absorbed the previous amount of liquid, add more liquid, and repeatedly add a little each time, allowing the rice to absorb little by little the liquid.

9- Repeat the process until the rice is cooked, stirring frequently.

10- When done, the risotto should be cooked but a little "al dente". It should be creamy as well.

11- To finish add grated parmesan and serve immediately.

12- To give more taste, add chopped garlic, cream during the cooking process. Almost anything can be added in risotto, depending on personal choice; vegetables cut in cubes, sea food, chicken, meat cut in small pieces, cooked before or not, depending if it can be cooked in the risotto itself.

The basic Asian way of cooking rice:

To prepare the rice this way, you can use a rice cooker; this is a wonderful device. It will cook alone and keep the rice warm for hours.

If you do not have a rice cooker:

1- Put one volume of rice (Thai, Basmati etc.) in a pot.

2- Add 11/2 the volume of water, and stir.

3- Put on a medium to high heat.

4- Bring to the boil. Cover with a lid and boil on a low to medium heat until cooked.(about 15 minutes)

5- Serve immediately. (Make sure the water does not evaporate too much during the cooking. Do not stir the rice during the cooking).

Brown rice

Brown rice can be cooked in the same way as: "Boiled Rice: The simplest way to cook any rice"; except that the rice will need to be cooked for about 1 hour to be ready.

Drain and store like plain rice in the recipe above.

Jean-Louis Vosgien www.photos-and-recipes.com

About the Author
Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France to introduce in the 1980's fusion food, which at the time was unknown, and was considered an expert in that field by press people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez He created a cake, famous in France, "Le Canelou de Provence", sold today in the three major supermarket chains in France.

Vegetarian Recipes to Transform Your Life

2007-02-13T21:06:00.000-08:00

Is it time to make changes for the betterment of your health, although, you just do not know how? Are you tired of living day by day doing the same thing over and over and getting the same results? Well, it starts with you! In order to make changes in your life right now, you have to be open and non-resistant to change. Transformation is a process which most people are afraid of because it requires them to live outside of their box. We go through our whole lives thinking we are living because we go to work, pay the bills, eat junk food and then expect to have excellent health.

Your body is your temple,your life source, and what we put into it is clearly visible through your measure of health, well being and longevity. We all strive to live a quality life and age gracefully, so why not feed it foods that will aid us on our journey.

The first step to transforming your mind is to be open to eating healthier by preparing these transitional recipes from the e-cook book: Quick & Easy Vegetarian Recipes To Heal Your Body. These recipes will allow you to have familiar tasty healthy food, such as, Buffalo Tofu 'Wangs' and Marinated Collards. You will not only enjoy every recipe, but you will be enticed to try other healthy foods. This e-cook book is the bridge to the other side of EATING HEALTHY & TRANSFORMING YOUR LIFE! Here is a delicious recipe from the e-cook book that is healthy, hearty and satisfying:

Succulent Seductive Salad

1 lb tofu (firm)
1 tsp dried oregano
1 cup spelt flour
½ cup pecans
5-8 tomato slices
4-5 avocado slices
1 ½ cup safflower oil
¼ cup shaved carrots
1 Ib mixed field greens
½ tsp granulated garlic
1-2 tbsp 100% maple syrup
1 tbsp Earth Balance Butter
1 tbsp. turbinado sugar/ raw sugar
¼ cup red onions, sliced thinly
2 tbsp chopped fresh cilantro

Citrus-ginger Dressing

½ cup olive oil
2 tbsp. Shoyu sauce
2 tbsp. 100% maple syrup
1 tbsp. fresh ginger, minced
1 fresh tangerine any citrus fruit, juiced
½ tsp. oregano/basil, dried

Cut tofu into cubes.
Add oregano and garlic to flour.
Coat tofu with seasoned flour.
Heat oil in skillet and add coated tofu to hot oil.
Cook until all sides are golden brown.
Drain. Heat another skillet with butter.
Add maple syrup and tofu and stir until tofu becomes a brown caramel color.
Repeat #3 process, but add pecans and sugar in place of tofu.
Set aside and cool.
Layer mixed greens, tofu, pecans, tomatoes, onions, avocados, carrots and cilantro.
Stir citrus-ginger dressing and add to salad to serve.

For more information and recipes click on the link:
www.canavacafe.blogspot.com

About the Author
Monique Marion Sharp has been serving vegetarian food to the movers and shakers of Atlanta metropolitan for the past seven years. While serving the community, she has worked at Atlanta's most popular restaurants and hotels observing and learning everything from the kitchen to the front of the restaurant.

Famous Ceasar Salad Recipes

2007-02-13T20:59:00.000-08:00

Ceasar Salad is undoubtedly the most popular of all the salads. Hence, the name fitted for royalty. It has gained popular acceptance mainly because it has the taste and texture you can actually enjoy. In other words, it does not taste like most healthy food should. Listed below are two amazing recipes and takes on the well-loved salad.

CEASAR SALAD (From Recipe http://Source.com)

4 ounces anchovies
3 tablespoons Dijon mustard
2 ounces garlic -- chopped
4 egg yolks
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
1 quart olive oil
1 teaspoon black pepper salt -- to taste
12 cups Romaine lettuce croutons -- seasonings in recipe

STEP ONE: Prepare Croutons (Optional)

Cut a loaf of stale bread into 1/4-inch cubes.
Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper.
Bake until crisp.

STEP TWO: Prepare Caesar Salad Dressing

In a large bowl, grind anchovies to a paste-like consistency.
Stir in all remaining ingredients except Romaine lettuce.

STEP THREE:

Tear Romaine lettuce into large pieces and place in large bowl.
Pour salad dressing over lettuce and toss salad. Serve immediately.

CEASAR SALAD WITH LEMONGRASS-SKWERED SHIMPS AND SCALLOPS (From Recipe http://Link.com)

CAESAR DRESSING:

1 cup mayonnaise
1/4 cup Parmesan cheese, preferably Reggiano
1 tablespoon plus
1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
2 anchovy fillets, finely chopped (about 1 teaspoon)
1/8 teaspoon ground pepper About 1/3 cup water for thinning
16 large shrimp (about 1 pound), peeled and deveined (tails on)
1 tablespoon plus 2 teaspoons olive oil
16 medium sea scallops (about 1 pound), muscles removed
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper
8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes
2 cups croutons
6 cups lightly packed mixed salad greens
6 cups lightly packed chopped hearts of romaine
1 cup grated Parmesan cheese, preferably Reggiano

1.For the dressing, combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.

2.Preheat a grill to medium high or the oven to 450 degree F. Add the shrimp with 2 teaspoons of the olive oil in a bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper.

Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking.

Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.

3.Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.

4.The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.

About the Author
Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.

Top 10 Best Milkshake Recipes

2007-02-13T20:52:00.000-08:00

Is there any drink more fun and refreshing than an ice cold milkshake? I don't think so. Milkshakes are a part of American food culture and have spread all over the world. Here's my list of the best milkshake recipe you can find anywhere.

Classic Vanilla Milkshake - Made with vanilla ice cream and vanilla extract. The original "plain" milkshake is still a crowd pleasing favorite. Adding a maraschino cherry on top makes it a little more special.

Old Fashioned Chocolate Milkshake - Made with chocolate or vanilla ice cream (depends on how intense you want the chocolate flavor), milk and chocolate syrup. This is always the second most favorite milkshake flavor. It's so easy to make and delicious to drink!

I Love Strawberries Milkshake - Made with strawberry ice cream, milk, fresh strawberries and whipped cream. Yum! Makes me ravenous for one just thinking about it.

Purple Cow Milkshake - Made with grape juice, banana and milk. Purple cows are cool (and very rare). This milkshake is a real treat for kids and kids at heart.

Chunky Monkey Milkshake - Made with vanilla ice cream, chocolate chips, banana and instant coffee. This milkshake may cause you to spontaneously get up and do the chunky monkey dance.

Cherry Vanilla Milkshake - Made with vanilla ice cream, maraschino cherries, milk and chocolate syrup. A chocolate covered cherry in your glass.

Shamrock Milkshake - Made with vanilla ice cream, low fat milk, mint extract and green food coloring. Pretty simple milkshake that you can enjoy at home, even though a certain well-known burger place doesn't make them any more.

Chocolate Peanut Butter Milkshake - Made with creamy peanut butter, milk and chocolate syrup. A nice alternative to a peanut butter sandwich.

Caramel Latte Milkshake - Made with coffee ice cream, milk and caramel syrup. Just as good or better than any drink at your local coffee or donut shop, plus, you can make this at home anytime you're in the mood to treat yourself with something extra special.

Whoppers Malt Milkshake - Made with vanilla ice cream, chocolate malt syrup and whipped topping. This is the easiest way to make a milkshake that has that old fashioned malt taste.

About the Author
Donna Monday You can find all of the above milkshake recipes and more by visiting this site and clicking on the Milkshake-n-Smoothie link. http://www.best-free-cooking-recipes.com

Chinese Recipes - Szechuan Cooking

2007-02-13T20:47:00.000-08:00

Many people when asked about Szechuan cuisine immediately think of hot, spicy food that has you gulping down copious amounts of water for the rest of the evening to try and cool their burning taste buds. People are then often surprised to discover that at least of one-third of the recipes that make up Szechuan cuisine are not spicy at all.

That is not to say that Szechuan's reputation for producing "mouthburners" is undeserved. But, along with fiery classics such as "Hot and Numbing Fish" and "Kung Pao Chicken," Szechuan is the home of "Tea Smoked Duck", which is a fascinating dish made by smoking a duck over tea leaves. It is unclear precisely how chilli peppers were introduced to Szechuan, a landlocked, mountain-ringed region in western China.

The most accepted view is that Indian missionaries brought chillies with them during their travels along China's famous Silk Route - a series of pathways originally constructed during the Han dynasty for military and strategic purposes that subsequently gained more importance as a major trade route. Another theory is that they were brought in by Chinese merchants trading with Portuguese and Spanish sailors at various seaports. In any event, today chilli peppers are an indispensable feature of Chinese regional cuisine.

Dried peppers are frequently used in Szechuan dishes, while cooks favour fresh peppers in the neighbouring province of Hunan.

Tip - Ever hear the expression "Oil and water don't mix"? It's true, which is why drinking water doesn't help combat the effects of spicy foods. Since most spices are oily, the water just rolls over the spice.

Eat rice instead - it absorbs the hot chilli oil. Beer or milk also help. Szechuan pepper is an important ingredient in Szechuan cooking, also known as pepper flower, Chinese pepper. Szechuan pepper is not a pepper at all.

Instead, the reddish-brown fruit - one of the ingredients in five spice powder - is a berry that comes from the prickly ash tree. While not as hot as chilli pepper, it does have a unique flavour, and is famous for its numbing effect on the tongue.

Of course, all of this begs the question: how did the Szechuanese develop their taste for fiery hot cuisine? One common explanation is that Szechuan's muggy, humid climate encourages people to eat strongly spiced foods. There's more to it than that, however. Szechuan dishes often contain many flavours, such as sweet, sour, bitter, hot, salty, aromatic, and fragrant. Hot foods like red chilli stimulate the palate, making it more sensitive to all these flavours. In addition, they cleanse the palate in preparation for the next dish.

Foods featured in Szechuan cooking

Chilli peppers, Szechuan pepper, garlic, salt, and dried and pickled ingredients such as Szechuan preserved vegetable. Beef, lamb, and pork, although the Szechuanese eat less pork than neighboring Hunan, which is famous for its ham. Cooking methods: Szechuan cooks employ a variety of cooking methods, from stir-frying to roasting and simmering. Twice Cooked Pork, where the pork is first boiled and then stir-fried, is a classic regional dish.

Szechuan Chicken Recipe

INGREDIENTS:

* 4 chicken breasts, boneless, skinless, about 7 ounces each
* 2 egg whites * 2 tablespoons cornstarch Sauce:
* 2 tablespoons rice wine, dry sherry or cooking wine
* 1 teaspoon Worcestershire sauce
* 2 teaspoons Tabasco sauce
* 2 tablespoons sesame oil
* 1 tablespoon soy sauce
* 2 tablespoon brown sugar
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon crushed dried red chillies, or to taste
* 2 slices ginger, minced, to form 1 tablespoon

Other:

* 4 carrots, cut into thin strips
* 1/2 red bell pepper, sliced
* 1/2 green bell pepper, sliced
* 3 green onions, chopped
* 1 cup plus 1 tablespoon vegetable oil

PREPARATION:

1. Rinse the chicken and pat dry with paper towels.
2. Cut the chicken breasts into thin strips. (Partially freeze chicken breasts first to make this easier).
3. Combine the sauce ingredients in a small bowl and set aside.
4. Whisk the cornstarch into the egg whites and coat the chicken strips with the mixture
5. Heat 1 cup oil in the wok & cook the chicken strips briefly in the hot oil until they turn white.
6. Remove the chicken and drain on paper towels.
7. Clean out the wok and add 1 tablespoon oil.
8. When the oil is hot, add the carrots & stir-fry briefly before adding the peppers.
9. Make a "well" in the middle of the wok and add the sauce.
10. Heat briefly then mix the sauce in with the vegetables.
11. Return the chicken to the wok.
12. Stir-fry 1 to 2 more minutes then stir in the green onions.
13. Serve with rice.

About the Author
Matt owns Secret Chinese Recipes that helps people to cook chinese recipes

Traditional Drink Recipes for Jamaican Rum Punch

2007-02-13T20:42:00.000-08:00

Jamaica has a unique island cuisine made colorful by the many tropical fruits that thrive here.

Visitors to Jamaica will find the simple country cooking of the island to be delicious, hearty and satisfying.

It's food has a reputation for satisfying the soul, whilst their drinks are no disappointment!
These drinks found anywhere in Jamaica and are a cooling treat to complement any meal and the island's year round summer temperatures.

Appleton Bird Cocktail

This creamy recipe comes from the Appleton Estate:

Ingredients:

1 1/2 oz. Appleton Special Jamaica Rum
1/4 oz. Tia Maria
1/2 oz. creme de banana
4 oz. orange juice

Directions:
Pour ingredients into a cocktail shaker and shake well.
Pour into a tall glass over ice.
Garnish with a cherry or orange wedge.
An island adage, "One of sour, two of sweet, three of strong and four of weak!"

Traditional Recipe for Rum Punch

Ingredients:

4 Cups water
1 Cup lime or lemon juice
3 cups strawberry-flavored syrup
2 cups Jamaican white rum

Directions:

Stir all ingredients together in a punch bowl.
Add slices of lemon or lime.
Serve with ice cubes.

For a traditional Jamaican dessert, try this recipe for

Papaya Cream

Papayas are fragrant and add vitamins to this creamy and delicious dessert that is quick and easy to make.

Ingredients:

2 fresh Papayas (papaws)
Rum raisin ice cream
warm caramel
3 tbsp. grated nutmeg

Directions:

Peel papayas and blend with ice cream and nutmeg.
Pour into dessert dishes and top with warm caramel.
Enjoy this tasty dessert and these traditional Jamaican drinks whilst relaxing and enjoying time with friends.

For further ideas for Jamaican cooking and Christmas Recipes , visit Worldwide Recipes.

About the Author
Jen has travelled around the world and enjoys collecting and sharing recipes from other countries.
For further ideas for Jamaican cooking and Christmas Recipes , visit Worldwide Recipes.

Tina's Chocolate Chip Cookies

2007-02-13T20:24:00.000-08:00

A Chocolate Chip Cookie Recipe that will become a family favorite. Guaranteed to become one of your treasured make again recipes.

This Chocolate Chip Cookie Recipe has become a favorite of my family and friends. My sister found it first, so we affectionately call it 'Tina's Choc Chip Cookie Recipe'. And it has a special place in my blue folder.

My blue folder is full of hand written recipes often covered in food splatters and torn out snippets of magazine recipes. It is where I keep my treasured recipes.

If you don't have your own 'blue folder' I suggest you get one today. And let me be the first to give you a tried and tested recipe, for you to use again and again.

These chocolate chip cookies tend to be chewy while still maintaining a 'meaty' texture. The number one tip is to not over cook.

Tina's Chocolate Chip Cookies

Ingredients

2 cups all-purpose (plain) flour
½ teaspoon salt
½ teaspoon baking soda
6 oz (170g) butter, melted
½ cup white sugar 1 cup brown sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

Method
Pre-heat your oven to about 315oF (165oC).
Line your cookie tray with non-stick baking paper.
In a medium bowl, sift together the flour, salt and baking soda.
Set aside.
In another medium bowl, beat together the butter and sugars.
Beat until mixed thoroughly and creamy.
Add in the egg, egg yolk and vanilla.
Beat until well blended.
Using a spoon mix in the dry ingredients until combined.
And stir in the choc chips.
Drop spoon sized pieces of the dough onto the prepared cookie trays allowing about 2 inches between for spreading.
Bake for about 10 minutes or until the edges just start to color.
Cool on the cookie tray for a few minutes and then transfer to wire racks to cool completely.
Quickly hide them away or you will need to make another batch :-)

Happy Cooking Francis Chang

About the Author
Find Francis writing about Chocolate Covered Fortune Cookies or Easter Cookies at www.chinese-fortune-cookie.com.

Cagayan Valley Delicacies

2006-02-15T16:06:00.000-08:00

Cagayan Valley's Bounty
By Marilette Tuliao
Source: MOD Vol XXXIV No. 1593 April 12, 2002

Pinakufu

Ingredients:
1/2 kilo glutenous rice (malagkit rice)
1 young coconut, grated
1/2 kilo brown sugar (caramelized)

Procedure:

Soak malagkit rice in water overnite.
Grind soaked malagkit rice finely.
Mix grated young coconut with ground malagkit rice.
Mold into tongue-size patties.
Fry and mix with melted sugar.

Pancit Tuguegarao

Ingredients:

1/4 kilo ground beef
1/4 kilo chicken liver (optional)
1/4 kilo shreded chicken breast (optional)
1/4 kilo medium size shrimps
1/2 cup mongo sprout
100 grams cabbage
100 grams chicharo
4 tbsp soy sauce
1 tsp seasoning
1/2 clove garlic
1 piece onion
3/4 kilo miki noodles
onion leeks
4 cups prok or chicken stock

Procedure:

Saute garlic, onion, ground beef, chicken liver, chicken breast and shrimps.
Add soy sauce then simmer for 10 minutes.
Add remaining ingredients except for the miki noodles.
In a medium size pan, boil 4 cups of pork stock with miki noodles.
Cook until noodles become tender.
Placed cooked miki noodles in a platter and top with the saute mixture.
Fried egg may also be used as additional topping.

Maja Con Maize Recipe

2006-02-01T19:26:00.000-08:00

Ingredients:

Procedure:

Homemade Puto Cochinta Recipe

2006-02-01T16:31:00.000-08:00

Ingredients:

4 cups all purpose flour
4 cups sugar
3 cups water
1 tsp lye solution (lihiya)
1 shredded coconut
Procedure:

1. Mix the flour, sugar and water thoroughly.
2. Add 1 tsp lye solution.
3. Pour the mixture into the puto molds.
4. Steam for 25 - 35 minutes or until cooked.
5. Remove the puto from the molds.
6. Add shredded coconut meat as toppings.

Puto Cochinta

2006-01-30T18:19:00.000-08:00

This is one of my favorite snacks in the morning or in the afternoon. It is made of flour and sugar. When cooked tastes best when topped with shredded coconut meat.

Im looking for a recipe for this delicacy and hope that this blog could help me find one. Just add the recipe in the comments or you can email me : chalacuna@gmail.com

Please include photos of finished product and also if possible photos of work in progress.
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