Food Network Cooking

Soondubu Jjigae Recipe Spicy Tofu Stew

2012-02-02T18:47:00.000-08:00

Soondubu Jjigae is a hot and spicy stew which is very popular Korea, made from silken tofu (uncurled) along with seafood like prawns and mussels its the perfect dish if you want to warm up.
What makes Soondubu stand out is the silky tofu, which just melts and slides into your mouth leaving a delicious flavour, and the unique texture is something worth trying if you get the chance.

I have used the following ingredients:

450ml of water
2 piece of Kombu
1 tablespoon of chicken stock (little bit more if no seaweed)
250g of Silken tofu
1/2 medium onion
2 cloves of garlic
1/2 Courgette (zucchini)
1 mushroom
3 tablespoons of Kimchi (optional)
Some prawns/mussels etc (optional)
1 Tablespoon of Red Pepper powder
1 Tablespoon of Soy sauce

This dish is relatively easy to make, and doesn't take to long. Begin by putting about 450ml of water in a saucepan, add to this a couple of pieces of seaweed and some chicken stock.

Bring this to boil, whilst this is happening slice the onion, mushroom and courgette. Once boiling add these to the saucepan, crush a couple of cloves of garlic and pop them in as well with some kimchi if you have some.

Allow this to boil for a few minutes so that the vegetables have softened, At this time add a tablespoon of red pepper powder (a bit more if you haven't added kimchi) and a tablespoon of soy sauce, mix well so that the sauce is well spread.
Once cooked add some seafood, and soondubo. This needs to cook for about 5 minutes. During this time it is better not to stir the pan instead shake the pan a few times to mix the stew together.

Once this is cooked serve and enjoy, the above recipe will serve 2 people. This goes well with some non spicy side dishes or non spicy main dishes. Try it at home, I am sure you will enjoy it.

Indian cuisine

2011-12-20T18:27:00.001-08:00

Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. Indian cuisine also varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent.

Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of some various cuisines.The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean.

Regional cuisines:

Andaman and Nicobar Islands
Andhra Pradesh
Arunachal Pradesh
Assam
Bihar
Chattisgarh
Daman and Diu
Goa
Gujarat
Haryana
Himachal Pradesh
Jammu & Kashmir

India Food Recipes Forever

2011-12-20T18:18:00.001-08:00

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.

Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.

Korean cuisine

2011-12-20T18:08:00.000-08:00

Korean cuisine originated from ancient prehistoric traditions in the Korean peninsula evolving through a complex interaction of environmental, political, and cultural trends.

Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.

1 Foods:

1.1 Grains
1.2 Legumes
1.3 Condiments and seasoning
1.4 Meat and fish
1.4.1 Fish and seafood
1.5 Vegetables
1.6 Medical foods

2 Dishes:

2.1 Soups and stews
2.2 Kimchi
2.3 Noodles
2.4 Banchan

Chinese and Regional cuisines

2011-12-20T17:48:00.000-08:00

Chinese cuisine:
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa. The history of Chinese cuisine stretches back for many centuries and produced both change from period to period and variety in what could be called traditional Chinese food, leading Chinese to pride themselves on eating a wide range of foods. Major traditions include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines.

Regional cuisines:

A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are Guangdong (Cantonese) cuisine, Shandong cuisine, Jiangsu cuisine and Sichuan cuisine. These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl. Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, just to name a few. Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Beijing Roast Duck (otherwise known as 'Peking Duck') is another popular dish that's well known outside of China.Based on the raw materials and ingredients used, the method of preparation, and cultural differences, a variety of foods with different flavours and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.

>>Staple foods:
-Rice
-Noodles
-Soybeans
-Wheat
-Vegetables
-Herbs
-Seasonings
-Desserts

An easy recipe for Butternut Squash soup

2011-11-26T23:54:00.001-08:00

Butternut squash soup takes full advantage of this naturally sweet squash, the recipe makes this in to a simple and healthy soup that is delicious. This flavour for me really reminds me of winter sitting in front of a warm fire in a cosy place.
I have used the following ingredients:
1 Large Butternut Squash
2 medium potatoes
1/2 cup of milk
Begin this soup by peeling the potatoes and the squash if the skin is thick, cut in to chunks and boil well until really soft (about 10-15 minutes).
Once boiled put a cup of the boiled water in to a blender and drain the rest, now add the potato and squash to the blender and puree this. Finish by adding about half a cup of milk and mix well.
Serve in a bowl, I love to dip slices of nutty breads to get a real winter feeling.

A very easy Korean Seaweed soup recipe

2011-11-26T23:53:00.000-08:00

Seaweed soup is eaten often in South Korea, Koreans believe that the seaweed helps clean the body and helps to make red blood cells, as a result it is eaten after child birth for up to one month daily. It is easy to make, and it also forms the base of some other Korean recipes, and is often served with some boiled meat.
This recipe is typically Korean and I hope you enjoy to eating this as much as me.
I have used the following ingredients for this recipe:
Handful of dried seaweed
2 Litre of Water
1 chicken breast
2 Tablespoons of soy sauce
1/2 tablespoon of garlic
1/2 tablespoon of sesame oil
1/2 tablespoon of salt
2 tablespoons of chicken stock

To begin you will need to soak the seaweed in about 2 litres of water for about 3 hours, it should increase in size about 10 times. Once expanded, remove the seaweed and boil the water in a saucepan, while boiling the seaweed needs to be cut in to chunks, and then added to the boiling water.

Now you can add the flavourings, add the soy sauce, garlic, sesame oil, salt and chicken stock and mix well. Allow this to cook for about 15 minutes, add the chicken breast whole and allow to cook for another 15 minutes where the seaweed should be soft and the chicken tender.
It's now ready to serve, the chicken should should peel apart. put the soup in a bowl and serve the chicken on top. You can freeze any spare soup for later use or it can be made in to side dish or a cold soup.

Choc-banana pikelets

2011-11-25T19:21:00.000-08:00

Kids will enjoy making these fruit-filled pikelets – with chocolate! – as a special breakfast treat.

Instructions

Step 1 Sift flour and brown sugar into a large bowl. Whisk in milk and egg until smooth. Gently stir in chocolate bits.
Step 2 Place a frying pan over a medium-high heat and spray with oil. Drop 2 tablespoons batter into pan. Top with 3 banana slices. Cook for 1-2 minutes until bubbles appear on surface. Flip and cook for 1-2 more minutes. Repeat process to make 8 pikelets.
Step 3 Serve pikelets topped with fromage frais and berries (or other fruit if you prefer).

Ingredients

1 cup self-raising flour
1/4 cup brown sugar
2/3 cup trim milk
1 egg, lightly beaten
1/2 cup milk chocolate bits
oil spray
1 large banana, cut in 24 slices
150g vanilla fromage frais (we used Frûche)
1 cup mixed berries (use frozen if you like)

Nutrition Information

per serve
Energy	1410 kJ (340 Cals)
Protein	10g
Fat - saturated	8g 3g
Carbohydrates - sugars	55g 33g
Dietary Fibre	3g
Sodium	160mg
Calcium	150mg
Iron	1.5mg
* NS: Not specified

Recipe by:: Liz Macri

First published August 2011

Lemon filo tarts

2011-11-25T19:19:00.000-08:00

Instructions

Step 1 Lightly spray 8 muffin tin holes with oil. Preheat oven to 190°C. Take filo sheets and fold in half. Cut in 4 even squares. Use half the sheets from each square to line a bun tin. Spray with oil. Repeat with the remaining pastry to line the muffin tin holes. Cook for 15 minutes or until lightly golden. Cool for 5 minutes before removing from tin.

Step 2 Mix soft cheeses together with yoghurt, lemon curd, three-quarters of the lemon zest and juice of half the lemon. Chill for 10 minutes.

Step 3 Spoon lemon mix into filo tarts. Sprinkle with the remaining zest. Decorate with mint, if preferred. Serve immediately.
Tips

The tarts and filling can be made in advance. Keep the filling chilled in the fridge.
Do not fill the tarts until serving as the filo softens quickly.
Keep the extra lemon juice for use in a dressing.

Ingredients

oil spray
6 sheets filo pastry
150g extra-light ricotta cheese
150g extra-light cream cheese spread
200g reduced-fat Greek yoghurt with honey
1 tablespoon lemon curd
1 lemon, zest and juice

Nutrition Information

per serve
Energy	450 kJ (108 Cals)
Protein	7g
Fat - saturated	4g 2g
Carbohydrates - sugars	10g 4g
Dietary Fibre	0g
Sodium	160mg
Calcium	160mg
Iron	1mg
* NS: Not specified

Recipe by:
Sarah Swain
Styling:
Sarah Swain
Photography:
Melanie Jenkins

First published October 2011

Best of the Best Blueberry Muffins

2011-11-25T19:02:00.000-08:00

Philippine cooking recipes:

Ingredients

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Directions

Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

FISH TIKKA RECIPE_Indian

2011-11-24T05:03:00.001-08:00

Ingredients:

500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste

How to make that:

Preparation:

Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
Add fish pieces to the above mixture and mainate them for about 3 hours.
Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
Serve fried fish tikka with chopped onions.

BHARAWAN MACCHLI RECIPE (Stuffed Herrings)

2011-11-24T05:02:00.001-08:00

Ingredients:

4 medium herrings (fish)
450 gms / 1/2lb potatoes (boiled, peeled and mashed)
1large onion
1tsp grated ginger
1tsp grated ginger
2 green chilies (finely chopped)
1tsp cumin seeds
Salt To Taste
1tbsp lemon juice
1tsp vinegar
3/4th cup gram flour (besan)
50gms / 1/4th cup butter
2/3 cup water
1tbsp fresh soft bread crumbs
Oil for deep frying
For Garnishing :
1tbsp coriander leaves (chopped)
1 lemon (sliced)
4 lettuce leaves

How to make stuffed fish :

Heat the butter in a frying pan and fry onion until golden.
Add cumin, ginger, salt, green chilies and coriander.
Mix together with the lemon juice, mashed potatoes and vinegar.
Clean and cut herrings and stuff with potato mixture.
Make a batter by beating gram flour, water and bread crumbs together until smooth.
Heat oil in a kadhai / wok.
Dip each fish in the batter and fry until golden & crisp on a moderate heat.
Garnish bharawan macchli (stuffed herrings) with coriander, lemon slices and lettuce leaves and serve hot.
Goes well as a side dish with non- vegetarian menu.

INDIAN FISH CURRY RECIPE

2011-11-24T05:01:00.002-08:00

Ingredients:

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

How to make indian fish curry:

Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masala paste and fry till the oil separates out.
Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
Add about 1 cup water. Bring the gravy to a boil.
Add the fish slices and cook for 10 minutes.
Serve fish curry hot.

FISH MOILEE RECIPE

2011-11-24T05:01:00.000-08:00

Ingredients:

1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice

How to make Indian Recipes

Preparation:

Marinate fish in salt for 15-30 minutes and semi-fry carefully.
Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
Soak the grated coconut in warm water and then remove and keep aside first milk.
Take rest of the milk, pour into fried masala and put in fish pieces.
Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
Then add first milk. Add juice of half a lime or to taste.

AMRITSARI FISH RECIPE

2011-11-24T05:00:00.001-08:00

Ingredients:

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

How to indian fried fish :

Clean, wash and cut fish into one and a half inch size cubes.
Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.
Make a batter of gram flour, curd, egg, ajwain, salt and water.
Keep marinated fish pieces dipped in this batter for 15 minutes.
Heat oil in a kadai and deep fry the fish till golden brown and crisp.
Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

COCONUT CHICKEN CURRY INDIAN RECIPE

2011-11-24T04:59:00.001-08:00

Ingredients:

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro

How to make chicken with coconut milk:

Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

INDIAN CHILLI CHICKEN RECIPE

2011-11-24T04:56:00.000-08:00

Ingredients:

500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

How to make chili chicken :

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

CHICKEN DRUMSTICKS RECIPE_ Indian Food

2011-11-24T04:55:00.000-08:00

Ingredients:

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

In a bowl add Soya sauce, ginger-garlic paste, sugar.
Add chicken wings coat well and set aside for 1/2 hour.
Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.

INDIAN BUTTER CHICKEN RECIPE

2011-11-24T04:53:00.000-08:00

How to make Indian food:

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Crock Pot Chicken W/ Black Beans and Cream Cheese...yum!

2011-11-22T06:23:00.000-08:00

Ingredients:

4 -5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Directions:

1
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5
All done and enjoy!

Bourbon Chicken

2011-11-22T06:21:00.000-08:00

Ingredients:
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:

1
Heat oil in a large skillet.
2
Add chicken pieces and cook until lightly browned.
3
Remove chicken.
4
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5
Add chicken and bring to a hard boil.
6
Reduce heat and simmer for 20 minutes.
7
Serve over hot rice and ENJOY.

Read more: http://www.food.com/recipe/bourbon-chicken-45809#ixzz1eRak0sDl

Spicy Carrot-Cake Bars

2011-11-22T06:18:00.001-08:00

Ingredients:
CAKE

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup vegetable oil
1 cup firmly packed brown sugar
2 eggs
2 cups shredded carrots
1 (8 ounce) can crushed pineapple with juice, drained

TOPPING

1 (3 ounce) package cream cheese, softened to room temperature
1/3 cup sugar
1 tablespoon all-purpose flour
1 egg
1/2 teaspoon lemon juice

Directions:

1
Heat oven to 350 degrees.
2
Grease 13x9-inch baking pan with nonstick cooking spray.
3
In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
4
In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
5
Stir in shredded carrots, pineapple and flour mixture until just blended.
6
Spread batter evenly in pan.
7
For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
8
Add egg and lemon juice; beat well.
9
Drop spoonfuls of cream cheese filling onto batter in a random pattern.
10
Using a table knife, cut through the mixture to create a marbled effect.
11
Bake 25 minutes or until top is set and edges pull away from sides of pan.
12
Transfer pan to wire rack and cool completely.
13
Cut into 32 bars.

Print This Recipe

Read more: http://www.food.com/recipe/spicy-carrot-cake-bars-46236#ixzz1eRZzmyWR

Curry-Glazed Carrots

2011-11-22T06:17:00.000-08:00

Ingredients:

1 tablespoon orange zest, grated
3/4 cup fresh orange juice
2 tablespoons maple syrup
2 teaspoons cornstarch (blended with 2 tablespoons cold water)
1 teaspoon curry powder
1 1/4 lbs carrots, cut diagonally into 1/4 inch slices
2 tablespoons parsley, minced
salt and pepper

Directions:

1
In a bowl, stir together orange zest, orange juice, maple syrup, and cornstarch mixture; set aside.
2
In a wide nonstick frying pan or wok, stir curry powder over medium-high heat just until fragrant (about 30 seconds - do not scorch). Add carrots and 1/3 cup water. Cover and cook just until carrots are tender when pierced (about 4 minutes). Uncover and stir fry until liquid has evaporated.
3
Stir orange juice mixture well; then pour into pan and cook, stirring, until sauce boils and thickens slightly. Pour carrots and sauce into a serving bowl and sprinkle with parsley. Season with salt and pepper to taste.

24k Carrots

2011-11-22T06:16:00.000-08:00

Ingredients:

1 lb carrots, peeled and sliced or 1 lb baby carrot, whole
2 tablespoons brown sugar, packed
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon ground ginger

Directions:

1
Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor).
2
Melt butter and add brown sugar and ginger, stirring to blend.
3
Add sauce to carrots and stir to coat.

Australian Coleslaw

2011-11-22T06:14:00.000-08:00

Ingredients:

1/2 cabbage, shredded
1 onion, finely sliced
1 carrot, shredded
1/3 cup milk
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar
2 tablespoons lemon juice
salt, pepper

Directions:

1
Add the first 3 ingredients to a bowl.
2
Mix the remaining ingredients into a sauce and pour over the veggies. Mix thoroughly and refrigerate for at least 2 hours.