Recipes Taste

Chicken Adobo Recipes

2011-12-29T06:26:00.000-08:00

Chicken Adobo could be a Filipino recipe that you will build any where in the world as long as you have got a crock pot that you will plug into the wall. Adobo could be a spanish word for marinate...so if you have got thereforeme members of your household who don't seem to be very adventurous, then you'll honestly say that you make marinated chicken for dinner.

With a sweet and tangy sauce, this style of the exotic is ideal for nights chicken looks unappealing. you'll be transported to the plush island paradise minus the volcanoes.

Ingredients: Chicken Adobo Recipes

1 (3-lb) frying chicken, skinned and cut into serving pieces
5 cloves garlic, crushed
2 bay leaves
3/4 cup soy sauce
1/4 cup apple cider vinegar
1 Tablespoon finely grated fresh peeled ginger
1/4 teaspoon crushed black peppercorns
1 Tablespoon brown sugar
1 Tablespoon cornstarch
1/4 cup chicken stock
Green onions, sliced, for garnish

Directions: Chicken Adobo Recipes

1. Place the chicken pieces in the crock pot. Add the garlic, bay leaves, soy sauce, apple cider vinegar, ginger, peppercorns and brown sugar. Toss to coat.

2. In a small bowl, mix the cornstarch and chicken stock together. Pour over chicken and mix gently.

3. Cover and cook on low for 6 - 8 hours (or until chicken is cooked through). Remove the chicken from the crock pot and keep warm.

4. Place the remaining liquid from crock pot in a saucepan over medium heat. Cook until reduced to half. Pour over reserved chicken.

5. Garnish with green onions and serve at once.

Chicken Chili Recipes

2011-12-29T06:04:00.000-08:00

Ingredients: Chicken Chili Recipe

2 Tablespoons vegetable oil
2 medium onions, minced
1 red bell pepper, cut into 1/2 inch pieces
6 medium garlic cloves, minced
1/4 cup chili powder
1 Tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
salt
2 pounds ground chicken
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
Water, as needed

Directions: Chicken Chili Recipe

1. Heat oil in a large Dutch oven over medium heat until simmering.

2. Add onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, pepper flakes, cayenne and 1 teaspoon salt and cook (stirring often) until the vegetables are softened (about 10 minutes).

3. Increase the heat to medium-high. Stir in half of the chicken, about 1/2 pound at a time, and cook while breaking up any chunks with a wooden spoon until no longer pink (about 6 minutes).

4. Add beans, tomatoes and tomato puree and bring to a boil. Cover and simmer over low heat, stirring occasionally, for one hour.

5. Press the remaining ground chicken into a ball, then pinch off teaspoon sized pieces and stir them into the chili.

6. Uncover and continue to simmer; stirring occasionally, until the chicken is tender and the chili is dark and thickened slightly (about 40 minutes). If the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer.

7. Season with salt to taste. Serve with sour cream and shredded Monterey Jack cheese.

Chicken Alfredo Recipes

2011-12-29T05:42:00.000-08:00

Alfredo sauce and chicken may be a great combination that allows you to match or beat the gastronomic experience of your native Italian restaurant. In slightly longer than it takes to boil spaghetti you'll have a creamy, decadently rich sauce enrobing chicken as it drapes itself luxuriously over pasta.

Warm some Italian bread, unfold with garlic butter, grab a bottle of wine and have dinner a chef would be envious of at a fraction of restaurant prices.

Ingredients Chicken Alfredo Recipes

2 pounds boneless chicken breasts
4 Tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 pound fettuccine

Directions for Chicken Alfredo Chicken Alfredo Recipes

1. Heat oil in a 10 inch skillet.

2. Cut chicken breast into small strips, add salt and pepper. Cook on medium heat until cooked through.

3. In a saucepan, melt the butter, then add the cream and Parmesan cheese.

4. Cook over low heat, stirring constantly. Do not boil.

5. Mix chicken and Alfredo sauce together.

6. Cook fettuccine in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.

Honey Chicken Recipes

2011-12-29T05:30:00.000-08:00

Ingredients: Honey Chicken Recipes

4 boneless, skinless split chicken breasts
1/3 cup chili sauce
3 Tablespoons honey
2 Tablespoons lemon juice
1 Tablespoon olive oil
1/2 teaspoon dried thyme

Directions: Honey Chicken Recipes

1. Preheat grill or broiler.

2. In small bowl, whisk together chili sauce, honey, lemon juice, oil and thyme until blended.

3. Grill or broil chicken, turning occasionally and basting with chili mixture, 20 minutes or until meat thermometer inserted in center registers 170 degrees F.
If grilling, do not baste during the last 5 minutes of grilling.

Avocado Chicken Fajitas

2011-12-29T03:33:00.000-08:00

Tips Avocado Chicken Fajitas

    * 500g green prawns, peeled and deveined, can be used as a seafood alternative to the chicken.

IngredientsAvocado Chicken Fajitas

    * 1tsp olive oil
    * 6 chicken thigh fillets, thinly sliced
    * 2 red capsicums, seeded, thinly sliced
    * 1 red onion, cut into wedges
    * 1 pkt fajita seasoning mix
    * 12 small flour tortillas
    * 1 avocado, peeled, seeded, mashed
    * Mixed salad leaves, to serve

Method Avocado Chicken Fajitas

   1. Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 3-4 minutes or until chicken is golden brown and cooked through. Transfer to a bowl. Repeat with remaining chicken. Add the capsicums and onion to the pan and cook, stirring, for 3 minutes or until onion softens slightly.
   2. Return the chicken to the pan with fajita seasoning. Cook, stirring, for 2 minutes or until aromatic. Remove from heat.
   3. Heat tortillas following packet directions. Place tortillas on serving plates. Top with chicken mixture and dollop with avocado. Roll to enclose filling. Serve immediately with mixed salad leaves, if desired.
   4. Cut sandwich diagonally in half and serve.

Slow Cooker Enchiladas

2011-12-28T05:58:00.000-08:00

Ingredients Slow Cooker Enchiladas

    * 1 pound lean ground beef
    * 10 (6 inch) corn tortillas, quartered
    * 1 (1 ounce) package taco seasoning mix
    * 1 1/4 cups water
    * 1 (12 ounce) jar chunky salsa
    * 1 (10.75 ounce) can condensed cream of mushroom soup
    * 1 (10.75 ounce) can condensed cream of chicken soup
    * 4 cups shredded Mexican cheese blend

DirectionsSlow Cooker Enchiladas

   1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
   2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
   3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
   4. Cover, and cook on High for 45 minutes to 1 hour.

Hawaiian Chicken

2011-12-28T05:46:00.000-08:00

Ingredients Hawaiian Chicken

    * 6 skinless, boneless chicken breast halves
    * 2 cups teriyaki sauce, divided
    * 6 pineapple rings
    * 1/2 cup butter, melted
    * 3/4 cup packed brown sugar
    * 3/4 cup soy sauce
    * 3/4 cup unsweetened pineapple juice
    * 6 tablespoons Worcestershire sauce

Directions Hawaiian Chicken

   1. Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
   2. Preheat a grill for high heat.
   3. Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
   4. In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

Sweet Polish Cherry Cake

2011-12-28T05:40:00.000-08:00

Ingredients Sweet Polish Cherry Cake

    * 1 cup white sugar
    * 2 1/2 cups all-purpose flour
    * 1 tablespoon baking powder
    * 1 teaspoon baking soda
    * 1 tablespoon butter
    * 2 cups pitted sweet cherries
    * 1 tablespoon white sugar
    * 1/2 cup olive oil
    * 4 eggs
    * 1 (6 ounce) container plain yogurt
    * 1 tablespoon olive oil

Directions Sweet Polish Cherry Cake

   1. Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whisk 1 cup sugar, flour, baking powder, and baking soda together until evenly combined.
   2. Melt butter in a skillet over medium heat. Cook and stir the pitted cherries in the butter until they are tender, sprinkling them with 1 tablespoon of sugar, 8 to 10 minutes. Set aside.
   3. Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; use your fingers to lightly stir the liquid ingredients into the flour mixture to make a soft dough. Scrape the batter into a 9x12-inch baking dish. Drizzle the batter with 1 tablespoon of olive oil, and top with the cherries.
   4. Bake in the preheated oven until the cake is set and golden on top, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.

A Better Cinnamon Roll

2011-12-28T05:18:00.000-08:00

We've figured out a way to add a little more nutrition into a classic pastry without sacrificing its kid appeal. Our cinnamon roll recipe also helps young bakers acquire a taste for the heartiness of whole wheat by letting them include as much of the flour as they like, one cup or two, or somewhere in between. The more whole wheat, the denser the rolls, but warm from the oven, any version of this recipe will prove a delicious lesson in wholesome baking.

Ingredients A Better Cinnamon Roll

        * FOR THE DOUGH:
        * 1 cup milk
        * 1/4 cup sugar
        * 1 1/2 teaspoons salt
        * 2 tablespoons unsalted butter
        * 2 cups flour (equal parts whole wheat and all-purpose, all whole wheat, or a blend somewhere in between)
        * 1 1/2 cups bread flour
        * 1 package or 2 1/4 teaspoons instant or bread machine yeast

        * 1 large egg, beaten
        * FOR THE FILLING:
        * 4 tablespoons unsalted butter, softened
        * 1 cup dark brown sugar, packed
        * 1 tablespoon ground cinnamon
        * FOR THE ICING:
        * 1 cup confectioners' sugar
        * 2 tablespoons milk, plus extra for thinning if needed

Instructions

       1.

          Combine the milk, sugar, salt, and butter in a microwave-safe glass bowl. Microwave the mixture on high until it's hot, about 1 1/2 to 2 minutes. Set it aside and allow the butter to melt and the mixture to cool until it's just warm.
       2.

          In a large mixing bowl, use a wooden spoon to combine the flours, then stir in the yeast. Stir the egg into the milk mixture, then stir the milk mixture into the flours. Continue stirring until the mixture forms a soft dough.
       3.

          Transfer the dough onto a floured surface. Sprinkle it with more flour and pat it into an oval shape. Fold the dough in half and knead it with your knuckles or the heels of your hands. Give it a quarter turn, and repeat. Keep kneading, sprinkling with flour when necessary, until the dough is smooth, not sticky, and elastic (it should bounce back when poked), about 10 minutes.
       4.

          A Better Cinnamon Roll - Step 4 Oil a clean bowl, add the dough, and turn it to coat it with the oil. Cover the bowl with a damp cloth, place it in a warm spot (we put ours in a 100º oven with the door open), and let it rise until it has doubled in bulk, about 45 minutes to an hour.
       5.

          Meanwhile, make the filling. Combine the softened butter, brown sugar, and cinnamon with a fork until well blended.
       6.

          Grease a 9- by 13-inch pan and set it aside. Transfer the dough to a floured surface and sprinkle it lightly with flour. Roll it out with a floured rolling pin into a 12- by 16-inch rectangle.
       7.

          A Better Cinnamon Roll - Step 7 Using your fingers, spread the filling over the dough, leaving a 1-inch strip uncovered at one of the short ends.
       8.

          A Better Cinnamon Roll - Step 8 Beginning at the opposite end, roll up the dough to make a cylinder.
       9.

          A Better Cinnamon Roll - Step 9 Pinch the ends and the seam closed with your fingers.
      10.

          A Better Cinnamon Roll - Step 10 Using a serrated knife, cut the cylinder into 12 rounds. (Tip: To make even rounds, first mark the dough in three equal sections. Divide each of those sections in two, then divide those in two and slice along the marks.) Place each round in the prepared pan (place the two ends spiral side up). Cover the pan with a damp towel, and let the rolls rise for 45 minutes.
      11.

          Heat the oven to 375°. Bake the rolls until light brown, about 18 to 20 minutes. Allow them to cool in the pan on a rack for 15 minutes.
      12.

          A Better Cinnamon Roll - Step 12 For the icing, whisk together the confectioners' sugar, milk, and vanilla in a bowl. If the mixture is too thick to drizzle, add a few extra drops of milk. Dip a fork into the icing, hold it a couple of inches above the rolls, and drizzle the topping in a zigzag pattern.

Alaska Salmon Salad Sandwich

2011-12-28T04:40:00.000-08:00

Ingredients : Alaska Salmon Salad Sandwich

    * 15 1/2 ounces canned Alaska salmon
    * 1/3 cup plain nonfat yogurt
    * 1/3 cup chopped green onions
    * 1/3 cup chopped celery
    * 1 tablespoon lemon juice
    * Black pepper, to taste
    * 12 slices bread

Directions: Alaska Salmon Salad Sandwich

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

Chicken and wombok salad

2011-12-22T07:57:00.000-08:00

Gather fiery chillies, bunches of feathery coriander and this easy Vietnamese recipe, and you're all set to make a fresh and delicious midweek meal.

Ingredients Chicken and wombok salad

    * 1 whole barbecued chicken, skin and bones removed, meat shredded
    * 2 cups finely shredded wombok (Chinese cabbage)
    * 1 red onion, halved, thinly sliced
    * 1/3 cup torn fresh mint leaves
    * 1/4 cup fresh coriander leaves dressing
    * 2 tbs fish sauce (see note)
    * 1 1/2 tbs caster sugar
    * 1 tbs water
    * 1 tbs soy sauce
    * 3 tsp rice wine vinegar
    * 1 long fresh red chilli, seeded, finely chopped

Method Chicken and wombok salad

To make the dressing, stir the fish sauce, sugar, water, soy sauce, vinegar and chilli in a small bowl until the sugar dissolves.
Combine the chicken, wombok, onion, mint and coriander in a bowl. Pour over the dressing and toss to combine. Divide the salad among serving dishes.

Chicken, potato and spinach soup

2011-12-22T07:47:00.000-08:00

Ingredients Chicken, potato and spinach soup

    * 2 tsp olive oil
    * 1 brown onion, halved, finely chopped
    * 3 garlic cloves, crushed
    * 1L (4 cups) chicken stock
    * 2 x 7cm pieces lemon rind, white pith removed
    * Pinch of saffron threads
    * 4 (about 600g) desiree potatoes, peeled, coarsely chopped
    * 2 small (about 400g) single chicken breast fillets, excess fat trimmed, halved lengthways, thinly sliced crossways
    * 1 bunch English spinach, ends trimmed, washed, coarsely chopped
    * Crusty bread, to serve

Method Chicken, potato and spinach soup

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
Add the stock, lemon rind and saffron and bring to the boil. Reduce heat to low. Add the potato and cook, covered, for 30 minutes or until just tender.
Add the chicken and spinach to the soup and cook, stirring, for 2 minutes or until the chicken is just cooked through. Taste and season with pepper.
Ladle the soup among serving bowls. Serve immediately with crusty bread, if desired.

Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.

Chicken Scampi Recipe

2011-12-15T00:19:00.000-08:00

Chicken scampi is the perfect alternative for anyone who doesn't like seafood but loves scampi. It's also a much less expensive choice compared to shrimp scampi, with all the robust flavor of the scampi sauce.

Angel hair pasta goes perfectly with scampi because of it's thinness. Each piece of pasta gets soaked in scampi sauce and doesn't overwhelm the chicken in each bite.

Serve with a nice crusty Italian bread (warmed for a few minutes in the oven) and crisp salad with a light dressing for the perfect Italian style meal that doesn't break your budget.

Ingredients:

1 1/2 lb. skinless, boneless chicken breast halves (4 to 6), cut into cubes
Kosher salt and freshly ground black pepper
2 Tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 Tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped parsley leaves
1/4 teaspoon grated lemon zest
hot cooked pasta

Directions:

1. Put the chicken on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the chicken so it lays flat and is evenly spaced.

2. Heat a large skillet over medium heat. Season the chicken with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of chicken over the pan so the pieces fall into the pan all at once.

3. Cook the chicken, until no longer pink (about 7 minutes). Add the garlic and cook for 1 minute. Turn the chicken over and cook for 2 minutes more.

4. Transfer the chicken to a bowl.

5. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds.

6. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce.

7. Pour the sauce over the chicken, season with salt and pepper to taste and toss to combine.

8. Serve over hot cooked pasta.

Vegetables recipes

2011-12-14T23:47:00.000-08:00

Served alongside a meaty main, or just as the star of meal, vegetables are versatile. Eat them freshly steamed or oven baked. With Asian, French, Greek, Italian and Mediterranean impressed recipes, there isn't any excuse for bland tasting vegetables.

Vegetables recipes It's onerous to resist vegetables when they're mixed with béchamel sauce and roasted - even the fussiest kids love a vegetable bake or cheesy cauliflower. nonetheless nothing is sort of as versatile as the humble spud. Roasted potatoes, baked potatoes, and creamy mashed potatoes are some in style potato sides. raise that potato salad, potato dumplings, and potato wedges, and you'll see why it is the king of vegetables.

With vegetarian alternatives for bolognaise sauce, lasagne, and moussaka, and recipes for classic dishes like ratatouille and zucchini slice, there is one thing for everybody in this vegetable assortment. Vegetables recipes.

Creamy Chicken Soup

2011-12-14T21:15:00.000-08:00

To save time, cook the chicken and make the stock for this soup on the weekend or the day before.

Ingredients:

Stock
1 chicken, about 3 1/2 pounds
8 cups chicken broth
few sprigs rosemary, or about 1 teaspoon dried
few sprigs thyme, or about 1 teaspoon dried
1 clove garlic, sliced
1 carrot, cut in chunks
2 ribs celery, cut in chunks, with leaves
1 small onion, coarsely chopped
1/4 teaspoon coarsely ground pepper
Soup
1/4 cup butter
2 shallots, minced
1 carrot, diced
2 ribs celery, diced
6 green onions, with green, thinly sliced
6 tablespoons flour
6 cups reserved chicken broth
1 cup frozen peas
2 to 3 cups diced chicken breast
1 cup heavy cream
salt and pepper, to taste

Preparation:
In a large stockpot, combine chicken with the broth, sprigs of rosemary and thyme (or dried), garlic, carrot chunks, celery chunks, and coarsely chopped onion and coarsely ground black pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 hour. Strain broth into a bowl; cover and refrigerate. Put chicken in a bowl; cover and refrigerate.

When broth has cooled, skim excess fat off the top. Measure 6 cups into a separate bowl; set aside. Dice chicken breast and transfer about 2 1/2 to 3 cups to a bowl. Cover and refrigerate. Refrigerate remaining chicken for another use, such as a casserole or chicken salad for sandwiches.

In a large saucepan or the same stockpot, cleaned, melt 1/4 cup butter over medium-low heat. Add minced shallot, diced celery, and diced carrot. Sauté for about 6 minutes. Add green onion and sauté for 1 minute longer. Stir in flour until well blended. Add the 6 cups reserved chicken broth. Cook, stirring frequently, until vegetables are just tender, about 10 minutes. Add peas and chicken; continue cooking for about 5 minutes longer. Stir in the heavy cream. Taste and add salt and pepper, as needed. Serves 8.

Coffee shortbread

2011-11-27T12:48:00.001-08:00

Ingredients Coffee shortbread

250g butter, at room temperature
1 cup (150g) icing sugar
3 tsp instant coffee
3 tsp water
2 3/4 cups (415g) plain flour
Demerara sugar, to sprinkle

Method Coffee shortbread

Preheat oven to 180°C. With an electric beater, mix 250g butter, at room temperature and 1 cup (150g) icing sugar until pale and creamy (almost white). Dissolve 3 tsp instant coffee in 3 tsp water. Beat into butter mix.
Stir in 2 3/4 cups (415g) plain flour until well combined (the mixture will appear crumbly at first âˆ’ keep stirring). Roll walnut-sized balls and place on a baking tray lined with baking paper.
Use a fork to flatten the balls and sprinkle with demerara sugar. Bake for 15-20 minutes or until golden and crisp. Set aside to cool.

Chocolate Chip Cup Cake

2011-09-06T16:12:00.001-07:00

The ingredients to make Chocolate Chip Cup Cake:

50 grams butter - soften
20 grams cashew nuts (chopped medium)
150 grams granulated sugar 4.175 grams of flour (self-raising)
3 eggs
1 small scoop of vanilla
50 grams of chocolate chips

How to make Chocolate Chip Cup Cake:

Preheat oven to 180 C.
Arrange the paper placemat in a hole cup cake cup cake pan
Break the eggs and input in the container Whisk with a fork
Put all the ingredients to the beaten eggs and other ingredients into a larger container
Beat with mixer for 2 minutes until the dough is shaped cream
input chocolate chips and nuts into batter, stirring with wooden spoon until blended
Put batter into paper lined cupcake pan
Put the oven and roasted for 20 minutes until the dough rises
Wait for dough to cool before removed from the cup cake pan store in a cool room or in the fridge if you want to preheat the oven to enjoy it

Kimchi

2011-09-04T08:01:00.000-07:00

Curious about the Kimchi, food what's this?............... one of the most popular food in Korea, made of marinated vegetables and added spicy flavor, and then fermented. There are several types of kimchi, but most often present in the Korean dish kimchi is Baechu made from chicory. Very suitable for those of you who go on a diet or vegetarian

Ingredients:

3 Tie chicory, leave intact
3 Hold the salt
3 Spoon (tbsp) sugar
6 tablespoons chili powder
1 finger of ginger, finely grated
2 cloves garlic, mashed
1 Tie watercress
Tie 1 green onion, sliced
1 Fruit radis, thinly sliced
3 tablespoons fish sauce

Process:

Mustard left intact and wash with water flowing down to the deepest leaf mustard sheet. After the clean, soak the cabbage in the mix three handfuls of salt has been diluted with boiled water for at least six hours, until cabbage looks wilted.
After six hours, lift the cabbage and rinse again with clean water to the sidelines of the folds of cabbage leaves to the rest of the salt washes away. Drain. If you like mustard greens can simply be left intact or cut into two parts by removing the ends of the mustard.
Time to cultivate mustard greens with a mixture of ingredients and spices. Mix together sugar, chili powder, ginger, garlic, watercress, leeks, radis, fish sauce, and a little salt. Greed seasoning mixture evenly cover all the cabbage to the sidelines of the innermost leaves. Store in tightly covered container and allow at least 2 × 24 hours until the flavors to infuse into the meat mustard and do not store in the refrigerator. For longer storage process will be better because the fermentation is complete and the resulting taste will be maximal. After that, the new store kimchi in the refrigerator.
Kimchi prepared foods can be eaten just like that, or served as an appetizer before the main meal.

Tips for kimchi :

The process of choosing a good mustard with mustard leaves are healthy and not worm-eaten kimchi also make the results convincing.
Do not use cooking devices of metal materials for kimchi requires a relatively large portion of salt than other menus, in addition to the relatively long storage process will occur with the reaction between the metal salt thus affecting the taste of kimchi fermentation process.
The results are delicious kimchi does require storage for weeks, even months to perfect the fermentation process. Ceramic materials are preferred for storing kimchi during fermentation takes place.
Dose of seasoning ingredients you can customize until you find the right dosage to your taste. For example, by reducing the salt if you like add the fish sauce is already salty.
if you want to produce kimchi with a nice red color you can make the material his own by chilli powder dry red chillies a nice red color in the sun until dry and then make a powder.

Good Luck with Kimchi

Pizza Hut

2011-09-02T09:02:00.000-07:00

Hobby eat Pizza Hut, you must think if I could make, could eat as much hehehehe ......... you can make yourself happy. delicious recipes for you.

Pizza Hut

Ingredients:
-Bread:

500 grams of wheat flour proteins are being
1 / 2 teaspoon salt
1 tablespoon instant yeast
250 grams of warm water
2 tablespoons olive oil

-Sauce:

1 onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
200 grams tomatoes, shredded
400 grams canned tomatoes - can be replaced with 5 plum tomatoes, boiled and shredded
50 grams tomato paste
1 teaspoon salt
1 / 2 teaspoon granulated sugar
1 teaspoon basil
2 teaspoons oregano

-Topping:

100 grams of chicken meat, chopped small round shaped
1 / 2 onion, sliced thin round
1 / 2 green bell pepper, cut into
1 / 2 red bell pepper, cut into
50 grams bacon, cut into squares (the religion of Islam do not use it)
50 grams sliced button mushrooms
1 teaspoon oregano
100 grams mozzarella cheese
2 tablespoons olive oil

How to Treat:
Bread:
-Making:

Sift flour, then mix with salt, instant yeast
Enter the warm water and olive oil while diuleni for 10 minutes, round the dough
Allow the dough for 15 minutes. Milled and enter the 24 cm diameter pizza pan that has been smeared with olive husband
The dough is ready closed topping

-Make Concase:

Heat the olive oil. Saute onions and garlic until softened, about 5 minutes
Enter the grated tomatoes, canned tomatoes and tomato paste. Cook until thick, stirring frequently, until bubbling
Enter the salt, sugar, oregano, and basil. Stir briefly then remove and let cool.

How to Make:

Heat the olive oil, saute the minced meat and minced chicken until it changes color, remove from heat. Mix with concase. Stir well.
Leather trimmed pizza, apply olive oil and concase.
Sprinkle onions, green peppers, red peppers, bacon, mushrooms oregano, and mozzarella cheese.
Oven for 20 minutes at 200 degrees centigrade.

Note: The capital is greater than purchasing large size pizza at Pizza Hut

Massaman Curry

2011-08-31T05:05:00.000-07:00

Massaman curry is kind of unique among the various Thai curries curry because it is more like the Indian curry spice used primarily for seasoning dried. Chicken is the most popular meat in this curry in the West, but usually use beef in Thailand.

Massaman Curry

Ingredients:

1 / 4 kg beef
1 / 2 cup coconut milk
1 tablespoon curry paste masaman
1 cup red onion
1 cup potatoes
1 / 2 tablespoon salt
2 tablespoons sugar
1 tablespoon sour
2 pinches cardamom
1 / 4 cup cashews
1 cinnamon stick
2 bay leaves

How to cook:

Peel and cut potatoes into large pieces, 1 "x 1" x 1 ".
If you want to have Masaman for several days, cut some potatoes greater. So, when you heat it for later, not too small pieces of potato.
Cut of beef and onion into same size. You can substitute beef with chicken or lamb according to your taste.
Rehead beef with coconut milk for a while until warm and stir.
When you see red oil bubbling up (about 5 minutes), add meat and stir to cover the meat with curry.
Add half a cup of water or simply cover all the meat.
Add remaining ingredients, except potatoes, onions and cashews.
Simmer for 1 / 2 hours or until beef more tender. Add the potatoes, onions and cashews.
Simmer for 20 minutes. lift

Massaman Curry was ranked first in the world's most delicious food from the site CNNgo

Rendang

2011-08-29T08:33:00.000-07:00

Originating from West Sumatra (Indonesia country) are categorized as one of the 50 best food in the world. Rendang like CNNgo released last week, ranked the 11th most delicious meals based on the survey.

ingredients:

1 kg lean beef, cut into 25-28 parts, washing drain cleaner
Old coconut grated 3 eggs, make a thick coconut milk (2-3 times a squeeze of DNG lukewarm water, a little-bit)

Seasonings, puree:

Rendang

20 grains of red onion
10 cloves garlic
For the thumb (6 cm) of ginger
1ons ground red chili
1 teaspoon pepper

other seasonings

thumb of galangal, geprak
3 stalks lemongrass,
white part geprak
3 pieces of flower deaf
5 lime leaves
3 bay leaves
Turmeric 2 bay leaves, torn

Seasoning a complement:

1 tablespoon minced serundeng coconut (grated coconut fried until brown, minced out the oil until smooth)
1 tablespoon of boiled beef liver, minced finely
1 tablespoon tamarind water salt to taste Sugar to taste

How to Make:

Ungkep (closed pan) meat with the spices, let the broth out. ungkep (cover the pan) until the water dried.
enter the coconut milk, add all the spices except the complementary spices, stir well.
stir in coconut milk with a spoon to draw movement boiling coconut milk, coconut milk should not be broken. Movement draw will prevent broken coconut milk.
Reduce heat, cook until the issue of oil, add seasonings complement.
Cook continued as occasionally stirred to prevent sticking, until brown rendang.

tips:

Why choose beef? because beef is one part of the outer thigh and back of the cow's most basic. Meat is dense and does not contain lots of fat.
Add 2-3 more durable acid to Rendang
Sometimes there is a recipe that uses turmeric as an adjunct to fine spices. Aim is to remove the fishy taste of the meat.

Fruit Salat

2011-08-28T07:53:00.000-07:00

Fruit Salat

Ingrediens:

1 Apples
1 Kiwi (up, like a yellow or green)
3 Strawberry
10 grapes
1 mango
or fruits that you like

Sauce:

1100-200 ml yogurt (depending on how many fruits) who find it feels good
2-4 tablespoons whipped whipped cream (look for low kalorie, for example: Rama)
1-3 tablespoons honey / sugar
2-3 tablespoons lime juice

Method:

Wash fruit (grapes, and apples stawberry) then drain. Cut the fruits according to taste. For apples, please given the lime juice. Place in refrigerator.
Stir the sauce, taste whether it's been perfect. Sometimes there who like to use pepper or salt.
Stir the sauce with fruits. Sprinkle with nuts that have been roasted.

Tips for Fruit Salat:
If you want to taste the savory and sweet use mayonese, condensed milk, and cheese. But for those of you who want a diet do not use it because it was too fatty. Want a quick use canned fruit, but this is not a good idea for those who want to diet too sweet, use fresh fruit.
Congratulations to taste

Pickled Cucumber

2011-08-26T08:15:00.000-07:00

Pickled Cucumber

Ingredients for cucumber pickle:

1 medium carrots, wash, peel, discard bones, diced
1 medium-size cucumber, washed, peeled, cored, diced
1 red onion or to taste, peeled, rinsed, chopped
3 whole cayenne pepper
a little salt (to taste)
sugar (to taste)
1 cup vinegar

How to Make Pickle cucumber:

Boil vinegar Put all the ingredients in place of a lid (jar). Stir well. Cover, and allow it to seep taste, when cool put in fridge.
Serve pickled cucumber as a complement to various kinds of rice, vegetable salad, or other

Sambal

2011-08-25T04:51:00.000-07:00

Ingredients for Sambal:

5 pieces of fresh red chili (optional)
terasi shrimp (shirimp paste) to taste
red onion 1 vertebra
hazelnut
bay leaves 1 sheet
garam 1 / 2 teaspoon
penyedap (optional) 1 / 2 teaspoon Red
Brown sugar 1 vertebra thumb

How to cook Sambal:

Goreng red peppers, tomatoes, shrimp paste, hazelnut, and onion with a little oil
chili puree, tomato paste, nutmeg and onion
add salt, flavoring and sugar and puree
once again and enter a delicate sauteed bay leaves sauce ready to eat

Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is sometimes a substitute for fresh chilis. It can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries.

Soto Kudus

2011-08-25T04:24:00.000-07:00

Soto Kudus with Sambal

Ingredients for the Soto Kudus:

1 whole chicken
100 grams bean sprouts, roots removed &amp; washed
2 stalks celery, chopped fine
2 leeks, chopped fine
5 grains of red onion
10 cloves garlic
50 grams of fried onions
5 grains hazelnut
4 cm ginger
2 bay leaves
4 cm galangal / laos, crushed (Indonesian spices)
1 tsp seasonings
1 lime, water taken
Salt and pepper to taste

How to Make Soto Kudus:

Prepare water in large saucepan. Enter the chicken, bay leaves and ginger in a saucepan, boil until cooked and tender.
Remove the chicken is already tender, drain. Shredded-shredded chicken meat and set aside.
Separate as much as 2 quarts chicken broth, add water if it is less mature.
Roughly chop the onion and white. Pecan mashed. Ginger is crushed, then burned briefly.
Heat 2 tbsp oil and saute onion, garlic, nutmeg and ginger until fragrant. Enter a stir spices into the chicken broth that has been separated. Add seasonings, salt and pepper to taste and simmer over medium heat. After boiling, remove from heat.

How to serve Soto Kudus:

Then concave bowl, put chicken meat, bean sprouts, onions, leeks, celery leaves and lime juice.
Then pour the broth.
Serve hot with soy sauce.

* You can also add sliced cabbage, slice egg, Sambal or Soto Kudus also be added on top of Rojak (thick spicy food with a variety of vegetables, Tempe, Taufu) add Pickled Cucumber
Serves 4-6 people.