funny menu for you
The Legend Signature Drink
A story about a drink that evening. The stories recount the legend, and that is what you must not try to drink as a symbol of the city. To experience the culture, style and color of the people drinking it. Otherwise, it is not really visit that city.
Signature The Rink (Signature) is a traditional drink for the people and the urban lifestyle. As well as the signature drink of the Rink, a popular cocktail. The most popular Gatorade mixed with vodka, hear and do it with a soft drink or fruit juice and various Rink. Cause taste, odor and color of new lifestyles of their cocktails.
Currently, the Signature Rink are popular among tourists, both domestic and foreign. We have formulated a recipe by ingredient cocktail. The city is the origin of the cocktail recipes into a "signature feature rich" (Signature Drink) the City each week on the dishes.
Manhattan.
At a cocktail "on time" that many people understand that a cocktail of Thai nationality, but it is a cocktail that distortion of the particle in the Hawaiian language, "this time" is a formula restaurant Hawaiian or "Polynesian-style. "name" Trader Vic "(Trader Vic) in California. What happens when one afternoon in 1944, traders who owned the restaurant served a cocktail with friends in Tahiti. The people of Hawaii with a tasting. When friends try to move to Hawaii, the Hawaiian language that "In the Hero-Maita'i roa" or translated as Very Good! Which were then cast into a cocktail called "our time".
Margarita.
'Manhattan' is a myth of the signatures. The Rink of America. That was popular around the world said that this formula was first developed in the Manhattan Club. New York City in 1874 by Lady Churchill's Island, The mother of Sir Winston Churchill, former Prime Minister of England. As people get mixed up. To celebrate the occasion, Samuel J.. Tilden won the election as Governor of New York. There are cocktails, "Manhattan" is a popular time to come.
The country's proximity to Singapore, "Singapore Sling" is a signature feature rich national flavor of rich cherry and pineapple. Formulated by a bartender in a Chinese aluminum a year from 1910 to 1915, when Hong Kong people. The original recipe, which has clearly lost it. The bartender, many people have helped in creating a new formula that is similar to the original formula. The best bartender in the hotel "Raffles" has a flavor that is as close as possible. And acceptance of products from a Hong Kong person in a Singapore Sling version in 1970.
Singapore Sling.
The cocktail is a very beautiful girl. "Margaret, Rita," a story of a bartender in a Great Post Mr. Danny (Danny Negrete) invented this recipe as a wedding gift for the sister's name. "Margaret, Rita," a guest at the event were impressed with the taste and liking. Tell it to the taste and listen to the name of "Margaret, Rita," is widely known.
In 1944, Mr. Danny opened a bar in the city of the Great City, Orange County native. Mexico This is a commercial port, the sport has been very popular. Make a cocktail. "Margaret, Rita," is well known and popular favorite in a race horse and the people of the region. A signature. The Rink, State of Mexico.
Siam Sunrays.
When the "me time" is not a Thai, then Thailand will have to hang out with the Signature Drink Kmlas developed extensive marketing manager. White Spirit Group Co. in Lake Como in Como M. Hennessy (Thailand) Ltd. is the idea that what was on his visit to Thailand. Many people think of art, culture and beauty. Manners of submission. And the smiling hospitality. But there's one thing that is equally striking. Flavor of the spices that are hot and spicy taste.
Therefore, the claim that since the offer recipes cocktail invented the name "Siam Sunset Beach, John" The main ingredient is a polymer Smirnov vodka combines the flavors of hot spices, local, and red pepper, ginger. Kaffir lime leaves and lemongrass, which is a spice that's unique to Thailand. The main target foreign tourists and hopes to "Siam Red Sun Blues" is a cocktail of all foreign tourists must try when visiting Thailand.
Cocktail recipe ** "Siam Red Sun Blues" **.
Ingredients: Murfreesboro Smirnov vodka from 30 to 40 mg / 30 mg juice / syrup 15 mg / cm ? red pepper / ginger 3 slices thin SOI / kaffir lime leaves 1/3 lemon slices Road / Lime 3. drop / soda.
Method:.
- The red pepper, ginger, lemon grass, kaffir lime leaves, crushed and broken on the Shakers. To get the flavor and aroma of Thai spices.
- Syrup and lemon juice in Murfreesboro Smirnov Shakers Shake all ingredients together.
- Pour into a glass filled with ice and soda glass, decorated with ornamental peppers. Lemon and lime.
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Assorted Chocolate Praline
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Assorted Chocolate Praline.
Ingredients Madcha Green Tea.
540 g fresh cream.
White Chocolate 900 grams.
40 g of powdered green tea.
240 grams of butter.
White chocolate for the shell.
Green food coloring.
How do
A. Boil fresh cream and green tea together with a low heat. Use hands to muzzle it. Until it is removed from the oven.
Two. Pour the mixture into a 900 g white chocolate and stir until smooth. Leave to cool. Made for the filling. Spoon melted chocolate for the shell to print. Then pour the rest of the pie slice that is stuck under the print. And chill until set up.
Three. Squeeze filling into the center of the chocolate. Tap the small print to the air. Leave it for a moment, then topped with chocolate dip again. Use the spatula to smooth the cut. Leave until the chocolate hardens.
Four. The green to blend with the rest of the chocolate shell. The chocolate coating and then dried. The plate is placed on the grill. Leave it for a while. Using a fork, then roll the chocolate on the grid to look like thorns. Then placed on a paper plate.
Ingredients Passion Fruit Ganache.
300 grams of passion fruit juice blended.
600 grams of milk chocolate.
100 grams of butter.
Trimoline 80 g.
Malibu 30 grams of alcohol.
White chocolate with red paint for printing.
White chocolate.
How do
A. Water and passion fruit tree topknot until boiling. When boiling, then pour the chocolate milk. Stir until smooth, gradually add the butter to melt homogeneous. Then I put the Malibu, then stir until smooth and set aside.
Two. Wipe clean chocolate, then chocolate type color print throughout. Leave it to dry. When chocolate is completely dry and then put it all down. Pour the rest out. Then slice of chocolate pie, stuck on the print. Put in the freezer for about 5 minutes.
Three. Squeeze filling into the room when it is printed with white chocolate Asgแhgg it off again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
Ingredients Rice Krispies.
Puffed rice (Rice Krispies) 130 g.
Almond filling up to 500 grams of lean.
100 g dark chocolate melts.
Rose water, 20 g.
Dark chocolate. For skin type.
White chocolate.
How do
1. Water filling up in lean and dark chocolate. Keep stirring well until smooth. Add puffed rice to mix them together.
2. Wipe clean chocolate print. Apply this over the chocolate. Leave it to dry. When completely dry, then put them all into the chocolate. Pour the remaining slice of chocolate pie, and then use the stick on type. Then put in the freezer for about 5 minutes.
3. Squeeze filling into a nearly full print. Leave it to dry it off with white chocolate again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
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Assorted Chocolate Praline.
Ingredients Madcha Green Tea.
540 g fresh cream.
White Chocolate 900 grams.
40 g of powdered green tea.
240 grams of butter.
White chocolate for the shell.
Green food coloring.
How do
A. Boil fresh cream and green tea together with a low heat. Use hands to muzzle it. Until it is removed from the oven.
Two. Pour the mixture into a 900 g white chocolate and stir until smooth. Leave to cool. Made for the filling. Spoon melted chocolate for the shell to print. Then pour the rest of the pie slice that is stuck under the print. And chill until set up.
Three. Squeeze filling into the center of the chocolate. Tap the small print to the air. Leave it for a moment, then topped with chocolate dip again. Use the spatula to smooth the cut. Leave until the chocolate hardens.
Four. The green to blend with the rest of the chocolate shell. The chocolate coating and then dried. The plate is placed on the grill. Leave it for a while. Using a fork, then roll the chocolate on the grid to look like thorns. Then placed on a paper plate.
Ingredients Passion Fruit Ganache.
300 grams of passion fruit juice blended.
600 grams of milk chocolate.
100 grams of butter.
Trimoline 80 g.
Malibu 30 grams of alcohol.
White chocolate with red paint for printing.
White chocolate.
How do
A. Water and passion fruit tree topknot until boiling. When boiling, then pour the chocolate milk. Stir until smooth, gradually add the butter to melt homogeneous. Then I put the Malibu, then stir until smooth and set aside.
Two. Wipe clean chocolate, then chocolate type color print throughout. Leave it to dry. When chocolate is completely dry and then put it all down. Pour the rest out. Then slice of chocolate pie, stuck on the print. Put in the freezer for about 5 minutes.
Three. Squeeze filling into the room when it is printed with white chocolate Asgแhgg it off again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
Ingredients Rice Krispies.
Puffed rice (Rice Krispies) 130 g.
Almond filling up to 500 grams of lean.
100 g dark chocolate melts.
Rose water, 20 g.
Dark chocolate. For skin type.
White chocolate.
How do
1. Water filling up in lean and dark chocolate. Keep stirring well until smooth. Add puffed rice to mix them together.
2. Wipe clean chocolate print. Apply this over the chocolate. Leave it to dry. When completely dry, then put them all into the chocolate. Pour the remaining slice of chocolate pie, and then use the stick on type. Then put in the freezer for about 5 minutes.
3. Squeeze filling into a nearly full print. Leave it to dry it off with white chocolate again. Use the spatula to smooth off the printer. Then refrigerated for about 10 minutes.
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Dutch Oven Lasagna
menu for you
Dutch Oven Lasagna
1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water
Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl.
Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese,
Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.
Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the
oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the
meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the
remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture.
Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture
over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and
bake one hour or until done. Check frequently.
Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be
reduced by pre-cooking and draining the lasagna noodles.
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Dutch Oven Lasagna
1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water
Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl.
Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese,
Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.
Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the
oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the
meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the
remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture.
Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture
over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and
bake one hour or until done. Check frequently.
Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be
reduced by pre-cooking and draining the lasagna noodles.
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Fish Court Boui
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Fish Court Boui
3 tbs olive oil
4 c diced onion
1 c celery, chopped
2 c parsley, chopped
3/4 c bell pepper, chopped
3 c green onion, chopped
1 c grated carrot
1 tbs minced garlic
2 tbs lemon juice
1 tbs soy sauce
2 tbs Worcestershire Sauce
1 tbs Louisiana Hot Sauce
2 c Chablis Wine
6 tbs salt
4 lb fish, chopped
12 c water
Pour oil in oven and heat. Place onion, celery, peppers, parsley, green onion and grated carrot in and saut? until onion starts to turn clear. Add garlic and lemon juice and stir and simmer some more. Add remaining ingredients except water, and stir and simmer some more. Pour just enough water to cover mixture. Bring to boil, reduce heat and cover. Simmer for about 30 min.
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Fish Court Boui
3 tbs olive oil
4 c diced onion
1 c celery, chopped
2 c parsley, chopped
3/4 c bell pepper, chopped
3 c green onion, chopped
1 c grated carrot
1 tbs minced garlic
2 tbs lemon juice
1 tbs soy sauce
2 tbs Worcestershire Sauce
1 tbs Louisiana Hot Sauce
2 c Chablis Wine
6 tbs salt
4 lb fish, chopped
12 c water
Pour oil in oven and heat. Place onion, celery, peppers, parsley, green onion and grated carrot in and saut? until onion starts to turn clear. Add garlic and lemon juice and stir and simmer some more. Add remaining ingredients except water, and stir and simmer some more. Pour just enough water to cover mixture. Bring to boil, reduce heat and cover. Simmer for about 30 min.
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Fried red snapper
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Fried red snapper (370 baht).
I go to Bangkok to visit the city by the sea at Laem Charoen eat seafood, which is a OTOP is one of Rayong.
The setting is the sea front. Back into the canal. At sea and the canal meet people called "sharp growth" each point were born the first time since 2522 that a small store by immaculate family Wir good cooking, and you care who he is pedaling a bicycle to go shopping. every morning. The flavor is delicious with hand selected fresh seafood, the restaurant has both the space and the city to come to Bangkok to visit it regularly.
Steamed crabs.
The restaurant is famous for nearly 30 years, it is because of the consistency of the sea at the heart of this restaurant. Because the shop near the ocean, then the material is always fresh water, but this is a quality selection of fresh seafood and fish from the very first time you sell. To this day it still does not change to another. I find that the fish of the sea, but it is the quality of the seafood restaurants were the only point I will not buy it.
White shrimp salad.
After I do not feel the need to drive customers away to Bangkok to Rayong to eat. It is expanding its offices in Bangkok and two of the four separate Mengjai. Road to 3.5 km, and then sell the same.
The recent move to the 3rd floor of Central World. The decor is modern. While still maintaining the same quality and freshness. The seafood dishes are all inside of a kitchen, so investing in pond fish, shrimp, crab, is quite different.
The menu is chosen dishes that are authentic to Bangkok to present more than 100 dishes on the menu, I ask for is. Fried red snapper (370 baht), which he said that this is the first I thought this up. I later sold it well with others to imitate it and spread around. The fish dishes are a size 7-9 in a match known as the meat is full of words but the fries are cut in the size and lay out. Fry in medium hot oil to the outside is golden yellow. The flesh inside is soft and sweet with the freshness of the fish. Pour the sauce with the fish sauce brand is a pure blessing from the start until the taste has not changed. The aroma of fish sauce that is not only good, but salty.
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This dish is the chef of the restaurant is fried golden brown and fish stew is a delicious sweet sauce. I love seafood sauce to taste it.
Fish, rice, salad (120 baht) in Bangkok is a large fish, rice community. A small fish, but only a little larger than the yarn is very high in calcium. Free Pass to be fried, but it's a salty taste, pour enough water to fill three salad vegetables and cashew nuts. Spoon into the mouth while chewing it. As well as appetizers.
Crab Crab is a restaurant with 490 or more per kg per kg of sweet crab meat, egg, thousand. The crab was not fresh, then I will know at once that the meat is sweet and firm. The crab has a lot to choose from. The time is steamed crab meat and the sheep into their mouth to scoop the other. And cut into sections with crab legs, but like the latter, because I feel like a real crab and crab to be fried in curry powder, chilli crab, baked crab soup, roasted asparagus, pickled eggs. The black pepper crab.
White shrimp salad. The shrimp are fried to a golden frame around the outside and soft in The first nest is placed on the white and then fried. Top with salad, vegetables and fruits. Dressing topped with sweet and sour taste to it.
Organic Fish Curry. The menu is very good. If you want to eat it before noon because it was the only one. Hurry to grab. The fresh fish, organic meat is shredded, then stir into the soup, chili and coconut milk until sticky and then the cabbage. Count in a banana leaf or basil. Curry dip into it at nearly full. The steam heat for the fire to cook the fish until the full count overflow. Sweet to eat.
It also has a thin, sour eggs Siew. Curry Fish Ehedocn. Scallops baked butter. Cartridge shell with chili paste. Fried salted squid. And which are not all Haraan.
credit manager.co.th
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Apple & blackcurrant pancakes
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Apple & blackcurrant pancakes
serves 10
ingredients
100g/4oz plain wholemeal flour
300ml/10fl oz skimmed milk
1 egg, beaten
1 tablespoon sunflower oil
For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
2 tablespoons water
25g/1oz Demerara sugar
• To make the pancake batter, put the flour in a mixing bowl and make a
well in the centre.
• Add a little of the milk with the egg and the oil. Beat the flour into the
liquid, then gradually beat in the rest of the milk, keeping the batter
smooth and free from lumps. Cover the batter and chill while you
prepare the filling.
• Quarter, peel and core the apples. Slice them into a pan and add the
blackcurrants and 2 tablespoons water. Cook over a gentle heat for
10–15 minutes until the fruit is soft. Stir in the sugar.
• Lightly grease a pan with a little sunflower oil. Heat and pour in about
2 tablespoons of the batter, swirl it around and cook for about 1 minute.
Flip the pancake over with a spatula or palette knife, and cook the other
side. Put on a sheet of kitchen paper, and keep hot while cooking the
remaining pancakes.
• To serve, fill the pancakes with the apple and blackcurrant mixture, and
roll them up. Serve hot.
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Apple & blackcurrant pancakes
serves 10
ingredients
100g/4oz plain wholemeal flour
300ml/10fl oz skimmed milk
1 egg, beaten
1 tablespoon sunflower oil
For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
2 tablespoons water
25g/1oz Demerara sugar
• To make the pancake batter, put the flour in a mixing bowl and make a
well in the centre.
• Add a little of the milk with the egg and the oil. Beat the flour into the
liquid, then gradually beat in the rest of the milk, keeping the batter
smooth and free from lumps. Cover the batter and chill while you
prepare the filling.
• Quarter, peel and core the apples. Slice them into a pan and add the
blackcurrants and 2 tablespoons water. Cook over a gentle heat for
10–15 minutes until the fruit is soft. Stir in the sugar.
• Lightly grease a pan with a little sunflower oil. Heat and pour in about
2 tablespoons of the batter, swirl it around and cook for about 1 minute.
Flip the pancake over with a spatula or palette knife, and cook the other
side. Put on a sheet of kitchen paper, and keep hot while cooking the
remaining pancakes.
• To serve, fill the pancakes with the apple and blackcurrant mixture, and
roll them up. Serve hot.
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Exotic fruit pancakes
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Exotic fruit pancakes
serves 4
ingredients
For the batter
100g/4oz plain flour
pinch of salt
1 egg plus 1 egg yolk
300ml/10fl oz coconut milk
4 teaspoons sunflower oil, plus
extra for frying
For the filling
1 banana
1 papaya
juice of 1 lime
2 passion fruit
1 mango
4 lychees
2 tablespoons honey
• To make the batter, sift the flour and salt into a bowl. Make a well in the
centre, and add the egg, egg yolk and a little of the coconut milk.
Gradually draw the flour into the egg mixture, beating well and slowly
adding the remaining coconut milk to make a smooth batter. Stir in the
4 teaspoons sunflower oil. Cover and chill for 30 minutes
• To make the fruit filling, peel and slice the banana, and peel and slice
the papaya, discarding the seeds. Put the banana and papaya in a
bowl, add the lime juice and mix well.
• Cut the passion fruit in half, and scoop out the pulp and seeds into the
fruit bowl. Peel, stone and dice the mango, and add to the other fruit.
Peel, stone and halve the lychees, and also add to the fruit. Toss through
gently, then stir in the honey.
• Heat a little oil in a 15cm/6in frying pan. Pour in just enough of the
pancake batter to cover the bottom of the pan, and tilt the pan so that
the batter spreads thinly and evenly.
• Cook until the pancake is just set and the underside is lightly browned,
then turn and cook on the other side. Remove from the pan and keep
warm. Repeat with the remaining batter to make a total of 8 pancakes.
• Put a little fruit filling in the centre of each pancake, then roll into a cone.
Serve immediately.
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Exotic fruit pancakes
serves 4
ingredients
For the batter
100g/4oz plain flour
pinch of salt
1 egg plus 1 egg yolk
300ml/10fl oz coconut milk
4 teaspoons sunflower oil, plus
extra for frying
For the filling
1 banana
1 papaya
juice of 1 lime
2 passion fruit
1 mango
4 lychees
2 tablespoons honey
• To make the batter, sift the flour and salt into a bowl. Make a well in the
centre, and add the egg, egg yolk and a little of the coconut milk.
Gradually draw the flour into the egg mixture, beating well and slowly
adding the remaining coconut milk to make a smooth batter. Stir in the
4 teaspoons sunflower oil. Cover and chill for 30 minutes
• To make the fruit filling, peel and slice the banana, and peel and slice
the papaya, discarding the seeds. Put the banana and papaya in a
bowl, add the lime juice and mix well.
• Cut the passion fruit in half, and scoop out the pulp and seeds into the
fruit bowl. Peel, stone and dice the mango, and add to the other fruit.
Peel, stone and halve the lychees, and also add to the fruit. Toss through
gently, then stir in the honey.
• Heat a little oil in a 15cm/6in frying pan. Pour in just enough of the
pancake batter to cover the bottom of the pan, and tilt the pan so that
the batter spreads thinly and evenly.
• Cook until the pancake is just set and the underside is lightly browned,
then turn and cook on the other side. Remove from the pan and keep
warm. Repeat with the remaining batter to make a total of 8 pancakes.
• Put a little fruit filling in the centre of each pancake, then roll into a cone.
Serve immediately.
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Lemon syrup pears
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Lemon syrup pears
with pancakes
ingredients serves 6
For the batter
100g/4oz plain flour
75g/3oz self-raising flour
25g/1oz caster sugar
3 eggs, lightly beaten
350ml/12fl oz milk
50g/2oz butter, melted
For the lemon syrup pears
175g/6oz caster sugar
2 tablespoons honey
125ml/4fl oz freshly squeezed
lemon juice
5 firm dessert pears
zest of 1 lemon, cut into thin strips
225g/8oz sour cream
• Sift the flours into a large bowl, add the sugar and make a well in the
centre. Whisk in the combined eggs, milk and butter. Beat untl smooth,
then set aside for 30 minutes.
• To make the lemon syrup pears, combine the sugar, honey, and
350ml/12fl oz water in a saucepan, stirring over a low heat until the
sugar has dissolved. Add the lemon juice, bring to the boil, reduce the
heat and simmer for 8 minutes.
• Meanwhile, peel and core the pears, and cut into wedges. Skim off any
froth from the surface of the syrup mixture, and add the pears. Simmer
for a further 5 minutes. Remove from the heat, stir in the lemon zest and
leave to cool slightly.
• Heat a lightly greased 20cm/8in frying pan over a medium heat, then
pour 50ml/2fl oz of the pancake batter into it. Cook for 2 minutes on
each side, tur the pancake with a spatula or palette knife. Continue with
the rest of the batter, greasing the pan when necessary. Stack the
pancakes between greaseproof paper to prevent them sticking together,
and keep warm.
• Strain 125ml/4fl oz of the lemon syrup, and mix with the sour cream to
make a sauce for the pancakes. Strain the pairs to serve.
• Serve the pancakes warm, with some of the pears and a little of the
sauce drizzled over the top. Decorate with strips of lemon zest.
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Lemon syrup pears
with pancakes
ingredients serves 6
For the batter
100g/4oz plain flour
75g/3oz self-raising flour
25g/1oz caster sugar
3 eggs, lightly beaten
350ml/12fl oz milk
50g/2oz butter, melted
For the lemon syrup pears
175g/6oz caster sugar
2 tablespoons honey
125ml/4fl oz freshly squeezed
lemon juice
5 firm dessert pears
zest of 1 lemon, cut into thin strips
225g/8oz sour cream
• Sift the flours into a large bowl, add the sugar and make a well in the
centre. Whisk in the combined eggs, milk and butter. Beat untl smooth,
then set aside for 30 minutes.
• To make the lemon syrup pears, combine the sugar, honey, and
350ml/12fl oz water in a saucepan, stirring over a low heat until the
sugar has dissolved. Add the lemon juice, bring to the boil, reduce the
heat and simmer for 8 minutes.
• Meanwhile, peel and core the pears, and cut into wedges. Skim off any
froth from the surface of the syrup mixture, and add the pears. Simmer
for a further 5 minutes. Remove from the heat, stir in the lemon zest and
leave to cool slightly.
• Heat a lightly greased 20cm/8in frying pan over a medium heat, then
pour 50ml/2fl oz of the pancake batter into it. Cook for 2 minutes on
each side, tur the pancake with a spatula or palette knife. Continue with
the rest of the batter, greasing the pan when necessary. Stack the
pancakes between greaseproof paper to prevent them sticking together,
and keep warm.
• Strain 125ml/4fl oz of the lemon syrup, and mix with the sour cream to
make a sauce for the pancakes. Strain the pairs to serve.
• Serve the pancakes warm, with some of the pears and a little of the
sauce drizzled over the top. Decorate with strips of lemon zest.
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Ham & Potatoes Au Gratin
menu for you
Ham & Potatoes Au Gratin
1-1/2 c Cooked Ham, Diced
2 c Milk
3 c Potatoes, Diced
Seasoned Salt and Pepper
4 tbs Margarine
1/2 c Grated Cheese
1 onion, minced
2 tbs Fine bread crumbs
3 tbs Flour
Melt margarine and saut?' onion. Blend in flour to make a light rue. Gradually add milk and cook; stirring
until thickened. Add pepper and seasoned salt. Pour over ham and potatoes in Dutch oven. Sprinkle
cheese and bread crumbs over top. Bake at 400 for 20 min.
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Ham & Potatoes Au Gratin
1-1/2 c Cooked Ham, Diced
2 c Milk
3 c Potatoes, Diced
Seasoned Salt and Pepper
4 tbs Margarine
1/2 c Grated Cheese
1 onion, minced
2 tbs Fine bread crumbs
3 tbs Flour
Melt margarine and saut?' onion. Blend in flour to make a light rue. Gradually add milk and cook; stirring
until thickened. Add pepper and seasoned salt. Pour over ham and potatoes in Dutch oven. Sprinkle
cheese and bread crumbs over top. Bake at 400 for 20 min.
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Ann's Brisket
menu for you
Ann's Brisket
3-4 lb beef brisket
Seasoned tenderizer
2-3 tbs flour
Salt and pepper
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in
Dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster but it is juicier cooked
slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a
thin gravy. Pour gravy over brisket before serving.
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Ann's Brisket
3-4 lb beef brisket
Seasoned tenderizer
2-3 tbs flour
Salt and pepper
Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in
Dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can cook it faster but it is juicier cooked
slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a
thin gravy. Pour gravy over brisket before serving.
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Trader Joe's Heroic Baklava
menu for you
Trader Joe's Heroic Baklava
1 lb phyllo dough
1/2 lb butter,melted
Nut Filling
1 1/2 lb Walnuts,Unsalted
Toasted/ Coarse,Chopped
1 c sugar
1 1/2 t cinnamon,Ground
1/2 t cloves,Ground
SYRUP
1 c honey
3/4 c water
1/4 c sugar
2 T lemon juice
1 sm lemon peel
1 sm orange peel
1 cinnamon stick,1 Inch
Combine nuts, sugar, ground cinnamon and cloves. Set aside.
Combine honey, water, sugar, lemon juice, lemon and orange peels
and cinnamon stick in saucepan.
Simmer 10 minutes.
When syrup has cooled, discard peels and cinnamon stick. Set aside.
Unwrap phyllo dough and fold entire amount in half, like pages of book.
Keep covered with dry kitchen towel while working. Turn over one sheet as if
opening "book". brush with melted butter, using soft brush. Continue turning
sheets and brushing with margarine until 1/3 have been brushed with butter.
Lay flat in bottom of buttered 13"x9" baking pan. Cover with 1/2 of nut filling.
Brush another 1/3 of pages and place over nuts in pan, laying flat. Top with
remaining nut filling. Brush remaining pages and lay flat on top.
Brush top sheet with remaining margarine. With sharp knife, score pastry into
diamonds, without quite cutting through to bottom.
(To make diagonals, cut parallel horizontal cuts across pan, then cross
diagonally from one end of each horizontal line).
Bake at 350 degrees, 35 to 40 minutes or until puffed, crisp and deep golden in
color. Immediately remove from oven and pour cooled syrup over baklava.
Let stand 4 hours. When cool, cut through to bottom layer in scored cuts
Makes about 24 pieces.
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Trader Joe's Heroic Baklava
1 lb phyllo dough
1/2 lb butter,melted
Nut Filling
1 1/2 lb Walnuts,Unsalted
Toasted/ Coarse,Chopped
1 c sugar
1 1/2 t cinnamon,Ground
1/2 t cloves,Ground
SYRUP
1 c honey
3/4 c water
1/4 c sugar
2 T lemon juice
1 sm lemon peel
1 sm orange peel
1 cinnamon stick,1 Inch
Combine nuts, sugar, ground cinnamon and cloves. Set aside.
Combine honey, water, sugar, lemon juice, lemon and orange peels
and cinnamon stick in saucepan.
Simmer 10 minutes.
When syrup has cooled, discard peels and cinnamon stick. Set aside.
Unwrap phyllo dough and fold entire amount in half, like pages of book.
Keep covered with dry kitchen towel while working. Turn over one sheet as if
opening "book". brush with melted butter, using soft brush. Continue turning
sheets and brushing with margarine until 1/3 have been brushed with butter.
Lay flat in bottom of buttered 13"x9" baking pan. Cover with 1/2 of nut filling.
Brush another 1/3 of pages and place over nuts in pan, laying flat. Top with
remaining nut filling. Brush remaining pages and lay flat on top.
Brush top sheet with remaining margarine. With sharp knife, score pastry into
diamonds, without quite cutting through to bottom.
(To make diagonals, cut parallel horizontal cuts across pan, then cross
diagonally from one end of each horizontal line).
Bake at 350 degrees, 35 to 40 minutes or until puffed, crisp and deep golden in
color. Immediately remove from oven and pour cooled syrup over baklava.
Let stand 4 hours. When cool, cut through to bottom layer in scored cuts
Makes about 24 pieces.
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Waffle House Waffles
menu for you
Waffle House Waffles
1 1/2 c all-purpose flour
1 t salt
1/2 t baking soda
1 egg
1/2 c plus 1 tablespoon granulated
- sugar
2 T butter,softened
2 T shortening
1/2 c half & half
1/2 c milk
1/4 c buttermilk
1/4 t vanilla
1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. Lightly beat the egg in another medium bowl. Add the sugar, butter,
and shortening and mix well with an electric mixer until smooth. Add the
half & half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
4. Cover and chill overnight.
5. Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron.
Leave the batter out of the refrigerator to warm up a bit as your waffle iron is
preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes
or until the waffles are light brown.
Makes 6 waffles.
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Waffle House Waffles
1 1/2 c all-purpose flour
1 t salt
1/2 t baking soda
1 egg
1/2 c plus 1 tablespoon granulated
- sugar
2 T butter,softened
2 T shortening
1/2 c half & half
1/2 c milk
1/4 c buttermilk
1/4 t vanilla
1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. Lightly beat the egg in another medium bowl. Add the sugar, butter,
and shortening and mix well with an electric mixer until smooth. Add the
half & half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix until smooth.
4. Cover and chill overnight.
5. Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron.
Leave the batter out of the refrigerator to warm up a bit as your waffle iron is
preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes
or until the waffles are light brown.
Makes 6 waffles.
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Weight Watchers Smart Ones Banana Muffins
menu for you
Weight Watchers Smart Ones Banana Muffins
1 1/4 c sugar
1/2 c banana,Mashed
1/2 c milk
1/3 c buttermilk
1 T egg substitute
1 t oil
1 t vanilla
1/2 t banana flavoring
1/4 t lemon extract
1 1/2 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
3/4 t salt
1. Preheat oven to 350 degrees.
2. Combine sugar, banana, milk, buttermilk, egg substitute, oil,
vanilla, banana flavoring and lemon extract in a large bowl. Mix well with
electric mixer on high speed.
3. In a medium bowl combine flour, baking soda, baking powder, and salt.
4. Mix the dry ingredients into the wet ingredient with the electric
mixer.
5. Pour batter into muffin cups in a muffin pan until each cup is about
2/3 full.
6. Bake for 25 to 30 minutes or until muffins turn light brown on top.
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Weight Watchers Smart Ones Banana Muffins
1 1/4 c sugar
1/2 c banana,Mashed
1/2 c milk
1/3 c buttermilk
1 T egg substitute
1 t oil
1 t vanilla
1/2 t banana flavoring
1/4 t lemon extract
1 1/2 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
3/4 t salt
1. Preheat oven to 350 degrees.
2. Combine sugar, banana, milk, buttermilk, egg substitute, oil,
vanilla, banana flavoring and lemon extract in a large bowl. Mix well with
electric mixer on high speed.
3. In a medium bowl combine flour, baking soda, baking powder, and salt.
4. Mix the dry ingredients into the wet ingredient with the electric
mixer.
5. Pour batter into muffin cups in a muffin pan until each cup is about
2/3 full.
6. Bake for 25 to 30 minutes or until muffins turn light brown on top.
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Poppy seed custard with red fruit
funny menu for you
Poppy seed custard with red fruit
serves 6
ingredients
600ml/1pt skimmed milk
2 eggs
1 tablespoon caster sugar
1 tablespoon poppy seeds
100g/4oz strawberries
100g/4oz raspberries
100g/4oz blackberries
1 tablespoon Demerara sugar
60ml/21/2fl oz red grape juice
• Preheat the oven to 150?C/300?F/Gas mark 2. Grease a souffl? dish
very lightly with low-fat spread.
• Heat the milk until just below boiling point, but do not boil.
• Beat the eggs in a bowl with the caster sugar and poppy seeds until
creamy. Whisk the milk into the egg mixture until very well mixed.
• Stand the prepared souffl? dish in a shallow roasting tin. Pour in enough
hot water from the kettle to come halfway up the sides of the dish.
• Pour the custard into the souffl? dish, and bake in the oven for
50–60 minutes until the custard is just set and golden on top.
• While the custard is baking, mix the fruit with the sugar and fruit juice.
Chill until ready to serve with the warm baked custard.
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Poppy seed custard with red fruit
serves 6
ingredients
600ml/1pt skimmed milk
2 eggs
1 tablespoon caster sugar
1 tablespoon poppy seeds
100g/4oz strawberries
100g/4oz raspberries
100g/4oz blackberries
1 tablespoon Demerara sugar
60ml/21/2fl oz red grape juice
• Preheat the oven to 150?C/300?F/Gas mark 2. Grease a souffl? dish
very lightly with low-fat spread.
• Heat the milk until just below boiling point, but do not boil.
• Beat the eggs in a bowl with the caster sugar and poppy seeds until
creamy. Whisk the milk into the egg mixture until very well mixed.
• Stand the prepared souffl? dish in a shallow roasting tin. Pour in enough
hot water from the kettle to come halfway up the sides of the dish.
• Pour the custard into the souffl? dish, and bake in the oven for
50–60 minutes until the custard is just set and golden on top.
• While the custard is baking, mix the fruit with the sugar and fruit juice.
Chill until ready to serve with the warm baked custard.
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CHILI CHEESE NACHOS
menu for you
CHILI CHEESE NACHOS
1 large can chili mix
1 8oz jars Cheez Whiz
1 lb tortilla chips
1 head lettuce, shredded
4 tomatoes, chopped
1 cup sour cream
1/2 tsp dried red pepper
1/4 cups jalapenos, chopped
1 tsp Tobasco
Pour chili mix into medium pot and heat until just
simmering. Add Cheez Whiz and blend well. Add
dried red pepper, jalapenos, and Tobasco. Stir well
to blend. Layer 1/2 of chips on a baking sheet, add
1/2 of chili mixture. Layer rest of chips, then rest of
chili mixture. Top with lettuce, tomatoes, and sour
cream. Serve.
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CHILI CHEESE NACHOS
1 large can chili mix
1 8oz jars Cheez Whiz
1 lb tortilla chips
1 head lettuce, shredded
4 tomatoes, chopped
1 cup sour cream
1/2 tsp dried red pepper
1/4 cups jalapenos, chopped
1 tsp Tobasco
Pour chili mix into medium pot and heat until just
simmering. Add Cheez Whiz and blend well. Add
dried red pepper, jalapenos, and Tobasco. Stir well
to blend. Layer 1/2 of chips on a baking sheet, add
1/2 of chili mixture. Layer rest of chips, then rest of
chili mixture. Top with lettuce, tomatoes, and sour
cream. Serve.
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HOT MEXICAN BEAN DIP
menu for you
HOT MEXICAN BEAN DIP
2 can pork and beans
2 cups shredded cheddar cheese
2 tsp garlic powder
2 tsp chili powder
1 tsp red pepper
1/4 cups jalapenos, chopped
1 tsp salt
4 tsp cider vinegar
4 tsp Worcestershire sauce
1 tsp liquid smoke
1/2 lb crisp bacon, crumbled
Pour pork and beans in large pot. Crush beans into
paste with large spoon or meat tenderizing mallet.
Heat beans until just simmering, stirring constantly.
Add remaining ingredients and blend well. Serve
hot with tortilla chips or dip sized corn chips.
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HOT MEXICAN BEAN DIP
2 can pork and beans
2 cups shredded cheddar cheese
2 tsp garlic powder
2 tsp chili powder
1 tsp red pepper
1/4 cups jalapenos, chopped
1 tsp salt
4 tsp cider vinegar
4 tsp Worcestershire sauce
1 tsp liquid smoke
1/2 lb crisp bacon, crumbled
Pour pork and beans in large pot. Crush beans into
paste with large spoon or meat tenderizing mallet.
Heat beans until just simmering, stirring constantly.
Add remaining ingredients and blend well. Serve
hot with tortilla chips or dip sized corn chips.
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SAY "HELLO" WINGS
menu for you
SAY "HELLO" WINGS
2 lbs cut up chicken wings
6 whole serrano peppers
6 whole red chili peppers
10 whole jalapeno peppers
2 cups red wine vinegar
1 bottle Tobasco sauce
1/2 bottle Worcestershire sauce
10 tbs cayenne pepper
10 tbs Red Hot Pepper Sauce
1 tbs salt
3 tbs black
pepper
peanut oil
At home, carefully puree all ingredients except the
wings and peanut oil in a blender. Be careful that
none gets into your eyes and wash ands after
handling peppers. Put wings into double gallon ziplock
and pour marinade over them. Let sit 5 days.
At camp, heat peanut oil to just smoking (350
degrees) and fry in batches for 12-15 minutes. Put
into medium pot and let drain. Put the left over
marinade into a small pot, add 1/4 cups sugar and
boil until thickened. Pour over wings and serve.
Fire extinguishers are optional.
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SAY "HELLO" WINGS
2 lbs cut up chicken wings
6 whole serrano peppers
6 whole red chili peppers
10 whole jalapeno peppers
2 cups red wine vinegar
1 bottle Tobasco sauce
1/2 bottle Worcestershire sauce
10 tbs cayenne pepper
10 tbs Red Hot Pepper Sauce
1 tbs salt
3 tbs black
pepper
peanut oil
At home, carefully puree all ingredients except the
wings and peanut oil in a blender. Be careful that
none gets into your eyes and wash ands after
handling peppers. Put wings into double gallon ziplock
and pour marinade over them. Let sit 5 days.
At camp, heat peanut oil to just smoking (350
degrees) and fry in batches for 12-15 minutes. Put
into medium pot and let drain. Put the left over
marinade into a small pot, add 1/4 cups sugar and
boil until thickened. Pour over wings and serve.
Fire extinguishers are optional.
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Banana custard
funny menu for you
Banana custard
serves 4
ingredients
1 egg, lightly beaten
2 tablespoons custard powder
2 tablespoons sugar
225ml/8fl oz milk
125ml/4fl oz double cream
2 bananas, sliced into discs
• In a heatproof bowl, whisk the
egg, custard powder, sugar, milk
and cream until smooth.
• Put the bowl over a pan of
simmering water. Stir constantly
over a low heat for 5 minutes or
until the custard thickens slightly
and coats the back of a wooden
spoon. Remove the bowl from the
heat and gently stir in the banana.
• Serve hot.
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Banana custard
serves 4
ingredients
1 egg, lightly beaten
2 tablespoons custard powder
2 tablespoons sugar
225ml/8fl oz milk
125ml/4fl oz double cream
2 bananas, sliced into discs
• In a heatproof bowl, whisk the
egg, custard powder, sugar, milk
and cream until smooth.
• Put the bowl over a pan of
simmering water. Stir constantly
over a low heat for 5 minutes or
until the custard thickens slightly
and coats the back of a wooden
spoon. Remove the bowl from the
heat and gently stir in the banana.
• Serve hot.
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EXTREME GARLIC CHICKEN WINGS
menu for you
EXTREME GARLIC CHICKEN WINGS
3 lb.. chicken wings
1/4 cups olive oil
40 cloves garlic or 2 jars chopped garlic
1/4 tsp salt
1/4 tsp pepper
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp oregano
1 loaf crusty Italian bread
Place wings in single layer in bottom of Dutch oven.
Combine remaining ingredients and pour over wings.
Cover and bake at least 11 hour. Serve with bread
dunk in oil-garlic mixture.
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EXTREME GARLIC CHICKEN WINGS
3 lb.. chicken wings
1/4 cups olive oil
40 cloves garlic or 2 jars chopped garlic
1/4 tsp salt
1/4 tsp pepper
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp oregano
1 loaf crusty Italian bread
Place wings in single layer in bottom of Dutch oven.
Combine remaining ingredients and pour over wings.
Cover and bake at least 11 hour. Serve with bread
dunk in oil-garlic mixture.
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GREEN ONION DIP
menu for you
GREEN ONION DIP
2 cups mayo
1 cup yogurt
1 cup sliced green onions
1/4 cups parsley flakes
2 tsp Dijon mustard
1 tsp minced garlic
1 tsp salt.
Combine all ingredients in small pot and blend with
fork or whisk 3until smooth. Cover and chill until
ready to serve.
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GREEN ONION DIP
2 cups mayo
1 cup yogurt
1 cup sliced green onions
1/4 cups parsley flakes
2 tsp Dijon mustard
1 tsp minced garlic
1 tsp salt.
Combine all ingredients in small pot and blend with
fork or whisk 3until smooth. Cover and chill until
ready to serve.
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Rhubarb & apple cobbler
funny menu for you
Rhubarb & apple cobbler
serves 6
ingredients
900g/2lb rhubarb
450g/1lb cooking apples
6 tablespoons caster sugar
4 tablespoons plain flour
1 tablespoon cornflour
1?2 teaspoon ground ginger
1 tablespoon butter
grated zest of 1 orange
For the dough
150g/5oz plain flour
2 teaspoons baking powder
pinch of salt
50g/2oz butter, softened
3 tablespoons caster sugar
125ml/4fl oz buttermilk
2 tablespoons double cream
1 teaspoon Demerara sugar
• Preheat the oven to 220?C/425?F/Gas mark 7.
• Cut the rhubarb into 2cm/1in lengths. Peel, core, quarter and slice the
apple. Mix together the rhubarb, apples, sugar, flour, cornflour, ginger,
butter and orange zest. Put the mixture in a 25cm/10in shallow
ovenproof dish, and set aside.
• To make the dough, sift the flour, baking powder and salt into a bowl.
Rub in the softened butter using your fingertips until the mixture
resembles fine breadcrumbs. Stir in the caster sugar and buttermilk.
Spoon the dough onto the rhubarb and apple mixture in small mounds,
making sure that it does not completely cover the fruit. Mix the cream
with the Demerara sugar, and drizzle on the top.
• Put the dish on a baking tray, and bake for 10 minutes. Reduce the heat
to 190?C/375?F/Gas mark 5 and bake for a further 20–30 minutes
until puffed and brown, and the fruit is just soft. Remove from the oven
and leave to stand for 10 minutes, then serve warm with cream.
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Rhubarb & apple cobbler
serves 6
ingredients
900g/2lb rhubarb
450g/1lb cooking apples
6 tablespoons caster sugar
4 tablespoons plain flour
1 tablespoon cornflour
1?2 teaspoon ground ginger
1 tablespoon butter
grated zest of 1 orange
For the dough
150g/5oz plain flour
2 teaspoons baking powder
pinch of salt
50g/2oz butter, softened
3 tablespoons caster sugar
125ml/4fl oz buttermilk
2 tablespoons double cream
1 teaspoon Demerara sugar
• Preheat the oven to 220?C/425?F/Gas mark 7.
• Cut the rhubarb into 2cm/1in lengths. Peel, core, quarter and slice the
apple. Mix together the rhubarb, apples, sugar, flour, cornflour, ginger,
butter and orange zest. Put the mixture in a 25cm/10in shallow
ovenproof dish, and set aside.
• To make the dough, sift the flour, baking powder and salt into a bowl.
Rub in the softened butter using your fingertips until the mixture
resembles fine breadcrumbs. Stir in the caster sugar and buttermilk.
Spoon the dough onto the rhubarb and apple mixture in small mounds,
making sure that it does not completely cover the fruit. Mix the cream
with the Demerara sugar, and drizzle on the top.
• Put the dish on a baking tray, and bake for 10 minutes. Reduce the heat
to 190?C/375?F/Gas mark 5 and bake for a further 20–30 minutes
until puffed and brown, and the fruit is just soft. Remove from the oven
and leave to stand for 10 minutes, then serve warm with cream.
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Semolina
funny menu for you
Semolina
serves 4
ingredients
6 tablespoons pure ghee
3 whole cloves
3 whole cardamom pods
8 tablespoons coarse semolina
1?2 teaspoon saffron threads
50g/2oz sultanas
150g/5oz caster sugar
300ml/10fl oz water
300ml/10fl oz milk
• Put the ghee in a saucepan, and melt over a medium heat. Add the
cloves and the whole cardamoms, and reduce the heat, stirring to mix.
• Add the semolina to the mixture in the pan, and stir-fry until it turns a
slightly darker colour. Add the saffron, sultanas and sugar to the
semolina mixture, stirring to mix well.
• Pour in the water and milk, and cook the mixture, stirring constantly, until
the semolina has softened. Add a little more water if required.
• Remove the pan from the heat, and transfer the semolina to a warmed
serving dish. Serve immediately with cream, chopped nuts and shredded
coconut, if you like.
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Semolina
serves 4
ingredients
6 tablespoons pure ghee
3 whole cloves
3 whole cardamom pods
8 tablespoons coarse semolina
1?2 teaspoon saffron threads
50g/2oz sultanas
150g/5oz caster sugar
300ml/10fl oz water
300ml/10fl oz milk
• Put the ghee in a saucepan, and melt over a medium heat. Add the
cloves and the whole cardamoms, and reduce the heat, stirring to mix.
• Add the semolina to the mixture in the pan, and stir-fry until it turns a
slightly darker colour. Add the saffron, sultanas and sugar to the
semolina mixture, stirring to mix well.
• Pour in the water and milk, and cook the mixture, stirring constantly, until
the semolina has softened. Add a little more water if required.
• Remove the pan from the heat, and transfer the semolina to a warmed
serving dish. Serve immediately with cream, chopped nuts and shredded
coconut, if you like.
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Peach cobbler
funny menu for you
Peach cobbler
serves 4–6
ingredients
4 large peaches, peeled and thickly
sliced, with stones removed
175ml/6fl oz maple syrup
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1?2 teaspoon ground cloves
1?2 teaspoon ground ginger
225g/8oz plain flour, sifted
225ml/8fl oz milk
2 egg whites
• Preheat the oven to 190?C/375?F/Gas mark 5.
• Arrange the peaches in a glass dish measuring about 20cm/8in in
diameter. Mix together the maple syrup with half of each of the ground
nutmeg, cinnamon, cloves and ginger. Drizzle the mixture over the
peaches, making sure that each piece of fruit is well coated. Allow to
stand for 10–15 minutes.
• In a mixing bowl, combine the flour, milk and egg whites and blend to
mix. Pour carefully over the top of the fruit, then sprinkle with the other
half of the spices.
• Bake, uncovered, in the oven for 45–50 minutes until the topping is
cooked and golden. Serve hot with cream or ice cream.
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Peach cobbler
serves 4–6
ingredients
4 large peaches, peeled and thickly
sliced, with stones removed
175ml/6fl oz maple syrup
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1?2 teaspoon ground cloves
1?2 teaspoon ground ginger
225g/8oz plain flour, sifted
225ml/8fl oz milk
2 egg whites
• Preheat the oven to 190?C/375?F/Gas mark 5.
• Arrange the peaches in a glass dish measuring about 20cm/8in in
diameter. Mix together the maple syrup with half of each of the ground
nutmeg, cinnamon, cloves and ginger. Drizzle the mixture over the
peaches, making sure that each piece of fruit is well coated. Allow to
stand for 10–15 minutes.
• In a mixing bowl, combine the flour, milk and egg whites and blend to
mix. Pour carefully over the top of the fruit, then sprinkle with the other
half of the spices.
• Bake, uncovered, in the oven for 45–50 minutes until the topping is
cooked and golden. Serve hot with cream or ice cream.
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Rice pudding
funny menu for you
Rice pudding
serves 4
ingredients
50g/2oz pudding rice
50g/2oz granulated sugar
400g/14oz evaporated milk
300ml/10fl oz fresh milk
pinch of freshly grated nutmeg
25g/1oz butter
strawberry jam, to serve
• Preheat the oven to 150?C/300?F/Gas mark 2. Lightly oil a large
ovenproof dish.
• Sprinkle the rice and the sugar into the dish, and mix together.
• Bring the evaporated milk to the boil in a small pan, stirring
occasionally. Stir the evaporated and fresh milk into the rice, and mix
well until the rice is coated thoroughly.
• Sprinkle over the nutmeg, cover with foil and bake in the oven for
30 minutes.
• Remove the pudding from the oven and stir well, breaking up any lumps.
Cover with the same foil. Bake in the oven for a further 30 minutes.
• Remove from the oven and stir well again. Dot the pudding with butter
and bake for a further 45–60 minutes until the rice is tender and a
brown skin has formed on top.
• Divide the pudding into four individual serving bowls. Top each one with
a large spoonful of jam, and serve immediately.
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Rice pudding
serves 4
ingredients
50g/2oz pudding rice
50g/2oz granulated sugar
400g/14oz evaporated milk
300ml/10fl oz fresh milk
pinch of freshly grated nutmeg
25g/1oz butter
strawberry jam, to serve
• Preheat the oven to 150?C/300?F/Gas mark 2. Lightly oil a large
ovenproof dish.
• Sprinkle the rice and the sugar into the dish, and mix together.
• Bring the evaporated milk to the boil in a small pan, stirring
occasionally. Stir the evaporated and fresh milk into the rice, and mix
well until the rice is coated thoroughly.
• Sprinkle over the nutmeg, cover with foil and bake in the oven for
30 minutes.
• Remove the pudding from the oven and stir well, breaking up any lumps.
Cover with the same foil. Bake in the oven for a further 30 minutes.
• Remove from the oven and stir well again. Dot the pudding with butter
and bake for a further 45–60 minutes until the rice is tender and a
brown skin has formed on top.
• Divide the pudding into four individual serving bowls. Top each one with
a large spoonful of jam, and serve immediately.
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Cappuccino creams
funny menu for you
Cappuccino creams
serves 8
ingredients
550g/11?4lb fromage frais
2 tablespoons finely ground
espresso coffee
1 tablespoon icing sugar
17g/6oz dark chocolate, at least
70% cocoa solids), grated
• Mix the fromage frais with the coffee and icing sugar. Spoon half of the
mixture into eight individual ramekins or glass dishes.
• Sprinkle over most of the grated chocolate, and top with the remaining
fromage frais mixture, sprinkling the last of the grated chocolate over the
top. Chill until ready to serve.
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Cappuccino creams
serves 8
ingredients
550g/11?4lb fromage frais
2 tablespoons finely ground
espresso coffee
1 tablespoon icing sugar
17g/6oz dark chocolate, at least
70% cocoa solids), grated
• Mix the fromage frais with the coffee and icing sugar. Spoon half of the
mixture into eight individual ramekins or glass dishes.
• Sprinkle over most of the grated chocolate, and top with the remaining
fromage frais mixture, sprinkling the last of the grated chocolate over the
top. Chill until ready to serve.
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Christmas pudding
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Christmas pudding
serves 8–10
ingredients
250g/9oz sultanas
150g/5oz currants
250g/9oz raisins
300g/11oz mixed dried fruit,
chopped
50g/2oz mixed peel
120ml/4fl oz brown ale
2 tablespoons brandy
75ml/3fl oz freshly squeezed
orange juice
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
225g/8oz suet, grated
225g/8oz soft brown sugar
3 eggs, lightly beaten
200g/7oz white breadcrumbs
75g/3oz self-raising flour
pinch of salt
1 teaspoon mixed spice
1?4 teaspoon freshly grated nutmeg
100g/4oz blanched almonds,
roughly chopped
• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel,
brown ale, rum, orange and lemon juices and zests into a large bowl,
and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/31?2pt pudding basin on a trivet in a large saucepan with a
lid, and pour in enough water to come halfway up the side of the basin.
Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking
parchment. Fill with the pudding mixture, then cover with a round of
buttered baking parchment. Top with pleated foil, and secure with string
around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping
up with boiling water when necessary. Invert the pudding onto a serving
plate. Serve hot with brandy sauce, cream or ice cream.
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Christmas pudding
serves 8–10
ingredients
250g/9oz sultanas
150g/5oz currants
250g/9oz raisins
300g/11oz mixed dried fruit,
chopped
50g/2oz mixed peel
120ml/4fl oz brown ale
2 tablespoons brandy
75ml/3fl oz freshly squeezed
orange juice
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
225g/8oz suet, grated
225g/8oz soft brown sugar
3 eggs, lightly beaten
200g/7oz white breadcrumbs
75g/3oz self-raising flour
pinch of salt
1 teaspoon mixed spice
1?4 teaspoon freshly grated nutmeg
100g/4oz blanched almonds,
roughly chopped
• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel,
brown ale, rum, orange and lemon juices and zests into a large bowl,
and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/31?2pt pudding basin on a trivet in a large saucepan with a
lid, and pour in enough water to come halfway up the side of the basin.
Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking
parchment. Fill with the pudding mixture, then cover with a round of
buttered baking parchment. Top with pleated foil, and secure with string
around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping
up with boiling water when necessary. Invert the pudding onto a serving
plate. Serve hot with brandy sauce, cream or ice cream.
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Baked Alaska
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Baked Alaska
serves 6
ingredients
1.2 litres/2pt round tub of goodquality
vanilla ice cream
1 Victoria sponge or other plain
butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam
• Freeze the ice cream in the coldest section of the freezer. Cut the sponge
to match the top of the ice-cream tub, then freeze the sponge on a
baking sheet overnight.
• Preheat the oven to 230?C/450?F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to
soft peaks, then increase the mixer speed and gradually add the sugar
until the peaks are firm. Take care not to exceed this point or the
meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of
the jam. Smooth the meringue all over the ice cream with a palette knife,
taking it right down to the bottom edge of the cake to seal in the ice
cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to
colour. Remove from the oven and serve immediately.
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Baked Alaska
serves 6
ingredients
1.2 litres/2pt round tub of goodquality
vanilla ice cream
1 Victoria sponge or other plain
butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam
• Freeze the ice cream in the coldest section of the freezer. Cut the sponge
to match the top of the ice-cream tub, then freeze the sponge on a
baking sheet overnight.
• Preheat the oven to 230?C/450?F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to
soft peaks, then increase the mixer speed and gradually add the sugar
until the peaks are firm. Take care not to exceed this point or the
meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of
the jam. Smooth the meringue all over the ice cream with a palette knife,
taking it right down to the bottom edge of the cake to seal in the ice
cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to
colour. Remove from the oven and serve immediately.
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Green tea cupcakes
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Green tea cupcakes
Ingredients of green tea cupcakes.
200 g cake flour.
2 ½ teaspoons of baking powder.
Green tea powder, 20 g.
200 grams of butter.
200 grams of sugar.
Ingredients 4 eggs.
Milk 2/3 cup.
Whipped cream.
100 g cream.
Milk (cold water) 1/3 cup.
Green tea powder 1 tsp.
How to make green tea cake cupcakes.
1. Sift flour, baking powder, green tea powder together.
2. Beat the butter and gradually add sugar alternately with egg completely.
3. Mixed flour into the butter. Alternating with milk, until well combined convincingly.
4. Shovel into paper baking cups light 170 degrees 25 to 30 minutes when the cake is cooked, remove from heat and set aside.
How to make green tea cream cupcakes.
Beat cream until thick, gradually add milk, beating until well into the effects of green tea together.
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Green tea cupcakes
Ingredients of green tea cupcakes.
200 g cake flour.
2 ½ teaspoons of baking powder.
Green tea powder, 20 g.
200 grams of butter.
200 grams of sugar.
Ingredients 4 eggs.
Milk 2/3 cup.
Whipped cream.
100 g cream.
Milk (cold water) 1/3 cup.
Green tea powder 1 tsp.
How to make green tea cake cupcakes.
1. Sift flour, baking powder, green tea powder together.
2. Beat the butter and gradually add sugar alternately with egg completely.
3. Mixed flour into the butter. Alternating with milk, until well combined convincingly.
4. Shovel into paper baking cups light 170 degrees 25 to 30 minutes when the cake is cooked, remove from heat and set aside.
How to make green tea cream cupcakes.
Beat cream until thick, gradually add milk, beating until well into the effects of green tea together.
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Cantaloupe ice cream
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Cantaloupe ice cream
Ingredient
1. 700 g cantaloupe.
2. Eggs 6 eggs.
3. Boiling milk and three cups.
4. 1 cup sugar.
5. 2 Lime juice.
Processes.
1. Flesh cantaloupe smoothie in the blender thoroughly.
2. Punch bowl for mixing eggs. Put sugar on it. Beat Mix well to combine.
3. Pour water into a large pot over a mixing bowl. Raise heat until boiling. The stacking mixing bowl touch the water. (Use gloves to handle hot containers).
4. A mixture constantly. Meanwhile boil the milk is boiling, then turn off the power immediately, then slowly pour the milk mixture into the eggs and sugar.
5. Meat until the mixture is thick and creamy, then held down with a few people left to cool.
6. Fill cantaloupe flesh into a blender to stir up lemonade, stir well again.
7. Container tightly closed and then frozen freezer for about 1 hour, then taken out of the hands the ball. Use a fork or rake. Then back to frozen Repeat this 8 round (to shoot a good round number. Ice cream will be the texture of our skin).
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Cantaloupe ice cream
Ingredient
1. 700 g cantaloupe.
2. Eggs 6 eggs.
3. Boiling milk and three cups.
4. 1 cup sugar.
5. 2 Lime juice.
Processes.
1. Flesh cantaloupe smoothie in the blender thoroughly.
2. Punch bowl for mixing eggs. Put sugar on it. Beat Mix well to combine.
3. Pour water into a large pot over a mixing bowl. Raise heat until boiling. The stacking mixing bowl touch the water. (Use gloves to handle hot containers).
4. A mixture constantly. Meanwhile boil the milk is boiling, then turn off the power immediately, then slowly pour the milk mixture into the eggs and sugar.
5. Meat until the mixture is thick and creamy, then held down with a few people left to cool.
6. Fill cantaloupe flesh into a blender to stir up lemonade, stir well again.
7. Container tightly closed and then frozen freezer for about 1 hour, then taken out of the hands the ball. Use a fork or rake. Then back to frozen Repeat this 8 round (to shoot a good round number. Ice cream will be the texture of our skin).
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sorbet pineapple ice cream
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sorbet pineapple ice cream
Ingredient pineapple sorbet ice cream.
1 cup roughly chopped pineapple.
1 cup sugar.
2 cups water.
Lemon juice 1 tsp.
1 can pineapple flavor jelly.
A little yellow food coloring.
How to make ice cream, pineapple sorbet.
One. Mixed with sugar and water, stir well. Heat to boiling, then set aside to cool.
Two. Divided into 2 parts syrup to boil the pineapple and set aside to cool. Add lemon juice, a little yellow coloring. Three. Syrup mixed with 2 parts pineapple flavor jelly.
4th. Bring the two ingredients together and shovel into a closed cooling rack until frozen solid. Remove the skin from the flesh. Low freezing cold harden fires again.
5. Glass beautifully decorated with pineapple and serve.
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sorbet pineapple ice cream
Ingredient pineapple sorbet ice cream.
1 cup roughly chopped pineapple.
1 cup sugar.
2 cups water.
Lemon juice 1 tsp.
1 can pineapple flavor jelly.
A little yellow food coloring.
How to make ice cream, pineapple sorbet.
One. Mixed with sugar and water, stir well. Heat to boiling, then set aside to cool.
Two. Divided into 2 parts syrup to boil the pineapple and set aside to cool. Add lemon juice, a little yellow coloring. Three. Syrup mixed with 2 parts pineapple flavor jelly.
4th. Bring the two ingredients together and shovel into a closed cooling rack until frozen solid. Remove the skin from the flesh. Low freezing cold harden fires again.
5. Glass beautifully decorated with pineapple and serve.
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Bean stew
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Bean stew
For 1 hour (including time boiled beans), cook 20 minutes.
Ingredient
Rice, beans, cooked 1/2 cup.
Red beans, cooked 1/2 cup.
Pinto beans, boiled pin 1/2 cup.
Lentil peas 1/2 cup.
2 cups tomato sauce.
1 sweet bell pepper, cut into pellets.
Paprika (optional) 1/2 tbsp.
Basil, finely chopped 1/2 tbsp.
Olive oil for stir-fry.
Salt and pepper for seasoning.
I like fish or bread baking.
How do
Stir the cooked beans (lentil, except peas) with olive oil for a few seconds. Add bell pepper, onion fry well. With tomato sauce. Put the pea seed. Low heat for a few seconds. Season with salt, pepper, paprika powder, baking bread served with fish to taste.
Tips.
Dried beans should be soaked overnight to be cooked up. Grains, beans, fresh peas is required later on.
Stu put pepper and paprika to taste a little spicy. Delicious to eat up is optional.
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Bean stew
For 1 hour (including time boiled beans), cook 20 minutes.
Ingredient
Rice, beans, cooked 1/2 cup.
Red beans, cooked 1/2 cup.
Pinto beans, boiled pin 1/2 cup.
Lentil peas 1/2 cup.
2 cups tomato sauce.
1 sweet bell pepper, cut into pellets.
Paprika (optional) 1/2 tbsp.
Basil, finely chopped 1/2 tbsp.
Olive oil for stir-fry.
Salt and pepper for seasoning.
I like fish or bread baking.
How do
Stir the cooked beans (lentil, except peas) with olive oil for a few seconds. Add bell pepper, onion fry well. With tomato sauce. Put the pea seed. Low heat for a few seconds. Season with salt, pepper, paprika powder, baking bread served with fish to taste.
Tips.
Dried beans should be soaked overnight to be cooked up. Grains, beans, fresh peas is required later on.
Stu put pepper and paprika to taste a little spicy. Delicious to eat up is optional.
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Tomato soup
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Tomato soup
Tomato soup with tomatoes substances carotene Boyd is a plant rich in nutritional vitamins, vitamin C, potassium, phosphorus, magnesium, potassium, and vitamins such as vitamin multi vitamin K, vitamin C, B1, B2. A mild laxative to help quench your thirst. Kidney, stomach, intestine, allowing it to run better. And also antioxidants. Toxins from the body.
Ingredient
Tomato big six children.
Red bell pepper, cooked until it burned out shell of one.
Onion, finely chopped 1/2 cup.
Minced garlic 1/2 tbsp.
Lane 3-4 basil leaves.
1 tablespoon of tomato concentrate.
Water around 4 cups vegetable stock or chicken breast.
1 tablespoon butter.
Salt and pepper for seasoning.
Whipped cream to taste.
How do
Cut surface of tomatoes, blanched and squeezed water seed or peel off. Prepared meat, cut into pieces roughly bell peppers, cut into small pieces.
Fried onions and garnished with butter. Add meat, tomato, sweet pepper and tomato concentrate. Basil sauce and enough water to stock pot, cover and cook until the meat is cooked tomatoes. Blended thoroughly. Season with salt and pepper serving plate and sprinkle with basil. And put whipped cream (if you like).
Tips.
For those who want rich taste. Put red wine vinegar. And Tabasco sauce to taste it again.
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Tomato soup
Tomato soup with tomatoes substances carotene Boyd is a plant rich in nutritional vitamins, vitamin C, potassium, phosphorus, magnesium, potassium, and vitamins such as vitamin multi vitamin K, vitamin C, B1, B2. A mild laxative to help quench your thirst. Kidney, stomach, intestine, allowing it to run better. And also antioxidants. Toxins from the body.
Ingredient
Tomato big six children.
Red bell pepper, cooked until it burned out shell of one.
Onion, finely chopped 1/2 cup.
Minced garlic 1/2 tbsp.
Lane 3-4 basil leaves.
1 tablespoon of tomato concentrate.
Water around 4 cups vegetable stock or chicken breast.
1 tablespoon butter.
Salt and pepper for seasoning.
Whipped cream to taste.
How do
Cut surface of tomatoes, blanched and squeezed water seed or peel off. Prepared meat, cut into pieces roughly bell peppers, cut into small pieces.
Fried onions and garnished with butter. Add meat, tomato, sweet pepper and tomato concentrate. Basil sauce and enough water to stock pot, cover and cook until the meat is cooked tomatoes. Blended thoroughly. Season with salt and pepper serving plate and sprinkle with basil. And put whipped cream (if you like).
Tips.
For those who want rich taste. Put red wine vinegar. And Tabasco sauce to taste it again.
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Entr'e
funny menu for
Entre'
A scallop mousse served with western red cedar trees made it (Leek and lemongrass mousse, small scallops screwer) mousse made from the green and white of the garlic I used to get beat. Fragrance oil and put in a glass cup. Decorate the top with whipped cream mixed with lime. In addition to sheer taste. The aroma is mild. Also did well with seafood. The fried scallops with olive oil, onion and Announcements with the plug on the grass stalk. Decorative and laid on the edge of the glass.
Scallops with garlic mousse, guava trees.
Moose.
I put the garlic and white parts only 5 plants with a smashed lemongrass (white part only 3 plants) and fry with 1 cup water, butter, salt and pepper, then cover and remove from the fire, mix to combine. If too thick add a little water. Put in a glass bowl. And then chilled.
Whipped cream.
0.1 liter full cream Matisse gave up the salt and lemon juice and then extract it.
Scallops.
Top 12 Small scallops fried in olive oil for a quick and light. Add garlic and parsley. Then open a socket on a stalk lemon grass 3.
How served.
Spoon whipped cream into the mousse, garlic guava trees. The grass on the edge of a glass rod. And served immediately.
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Entre'
A scallop mousse served with western red cedar trees made it (Leek and lemongrass mousse, small scallops screwer) mousse made from the green and white of the garlic I used to get beat. Fragrance oil and put in a glass cup. Decorate the top with whipped cream mixed with lime. In addition to sheer taste. The aroma is mild. Also did well with seafood. The fried scallops with olive oil, onion and Announcements with the plug on the grass stalk. Decorative and laid on the edge of the glass.
Scallops with garlic mousse, guava trees.
Moose.
I put the garlic and white parts only 5 plants with a smashed lemongrass (white part only 3 plants) and fry with 1 cup water, butter, salt and pepper, then cover and remove from the fire, mix to combine. If too thick add a little water. Put in a glass bowl. And then chilled.
Whipped cream.
0.1 liter full cream Matisse gave up the salt and lemon juice and then extract it.
Scallops.
Top 12 Small scallops fried in olive oil for a quick and light. Add garlic and parsley. Then open a socket on a stalk lemon grass 3.
How served.
Spoon whipped cream into the mousse, garlic guava trees. The grass on the edge of a glass rod. And served immediately.
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Chicken Masala with Roti
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Chicken Masala with Roti
Garnish
1. Hips diced chicken out skin 1/2 kg.
2. Onion, sliced 2 cloves slide.
3. Tomatoes, peeled and cut into dice 2 balls.
4. Olive oil in moderation.
5.Masala Powder 1-2 tbsp.
6. Coriander powder 1/2 tsp.
7. Chili powder 1/2 tsp.
8. Turmeric powder 1/2 tsp.
9. Modest salt.
10 1-2 bay leaf blade.
11. Cinnamon stick 1 bar.
12. 1 cup chicken broth.
13. A roti and fried.
How to Make Chicken Masala with Roti.
1. Adopted a pan heat the olive oil hot enough to fry the Masala powder, onion powder, turmeric, coriander powder, chilli chicken meal. Stir to combine.
2. Added tomato sauce, onion slide together. Pour the broth and stir to combine, season with salt, cinnamon, bay leaf, stir to combine. Water drop on the plate. Serve with roti.
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Mashed Potatoes
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Mashed potato ingredients. What is the ratio of the number one pound for it too.
1. Potatoes 1 pound.
2. Salt 1/2 tsp.
3. Heavy cream 4 tbsp.
4. 2 tablespoons butter.
5. Powder, garlic, salt, pepper, spices and dried at the same time.
How to cook
Heavy cream the butter and melt in the microwave for a few minutes, it may go. But if you do not have a microwave. Put the butter and heavy cream to melt with the heat on. Melt butter, then pour it into the pot. Then mix them together. When I started it smooth. I sprinkle garlic powder, salt, pepper, dried spices to taste it slowly began gradually to gradually put in 1/2 teaspoon before food if mild to taste, then add it. Mix well but do not have much to be sticky like glue. If you think that's too tough. Allowed to put a little milk into it.
I'm ready to do my own gravy too. Details are on the website. I actually do not put gravy was delicious anyway.
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Pasta seafood curry
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Pastaseafood curry
Ingredient
150 g peeled shrimp.
Live squid stripes 200 grams.
5-10 Shell
Onion, chopped 1 head quartered
Red, green, yellow bell pepper, sliced of 200 g.
Celery, cut into pieces 50 grams.
2 eggs.
Burning pepper oil 2 tbsp.
½ cup milk.
1 tablespoon chopped garlic.
1 tablespoon curry powder.
3 tablespoons oyster sauce.
1 tablespoon soy sauce.
Sugar 1 tsp.
Cooked pasta.
Oil
How do
1. The wok, add the oil. Fry onion and garlic, as well as shrimp, squid, mussels cooked to fry onion, capsicum.
2. Put enough curry powder to fried onions. Burnt fried egg and chili oil to the egg cooked milk flavored with soy sauce, sugar, oyster sauce and mell
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Pastaseafood curry
Ingredient
150 g peeled shrimp.
Live squid stripes 200 grams.
5-10 Shell
Onion, chopped 1 head quartered
Red, green, yellow bell pepper, sliced of 200 g.
Celery, cut into pieces 50 grams.
2 eggs.
Burning pepper oil 2 tbsp.
½ cup milk.
1 tablespoon chopped garlic.
1 tablespoon curry powder.
3 tablespoons oyster sauce.
1 tablespoon soy sauce.
Sugar 1 tsp.
Cooked pasta.
Oil
How do
1. The wok, add the oil. Fry onion and garlic, as well as shrimp, squid, mussels cooked to fry onion, capsicum.
2. Put enough curry powder to fried onions. Burnt fried egg and chili oil to the egg cooked milk flavored with soy sauce, sugar, oyster sauce and mell
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Avocado stuffed with crab salad
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Avocado stuffed with crab salad
Garnish
four Avocado
Lemon juice 1/3 cup.
1 cup mayonnaise.
Onion, chopped 3 tbsp.
Salt 1/2 tsp.
Fresh ground pepper 1/4 tsp.
450g crab meat.
Boston 8 lettuce leaves.
Cape Harbour 3 tbsp.
Physico stuffed with pickled green or black. Modest cosmetic dressing.
How do
1. Put the avocado into half. Take the pill and using a knife to break open the seed have come. Then pull out. The middle of the avocado.
2. A large spoon, scoop out the flesh and slice the caps. Using a spoon down between the skin and meat of Oscoda, Vol. Do this for all the avocado. Then all of avocado dipped in lemon juice to keep it black and set aside.
3. Son avocado peeled and cut into small dice 2 small children to mix with the mayonnaise, lemon juice, onion, salt and pepper the meat to make sure that no shell crab in it. Then the crab meat and avocado. Then cut into cubes. To mix with the mayonnaise. Be careful not to mix the meat mushy. But separated from it before.
4. Bring a vegetable dish and then placed on the cover of the avocado to the side pot. Spoon the crab salad into the center hole of the avocado. Then garnish with the application number. And stuffed olives.
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Potato salad
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Potato salad
Garnish
Potatoes (peeled, cut into squares 3 heads).
Onion, finely chopped 1/2 cup.
2 tablespoons chopped pickles.
3 tablespoons celery.
Boiled eggs 1 cup (finely chopped).
Lemon juice / salt / pepper modest.
Method
1. Boil potatoes until done. To the drain. Prepare a container for mixing.
2., When it is still warm and pickles, chopped onions, chopped celery, salt, pepper, a little mixed up.
3. Adding mayonnaise and eggs. Mix together and knead again.
4. Season with lemon juice, salt and pepper to taste is. It is boiled. Mayonnaise and eggs. Sweet and sour taste of mayonnaise, pickles, salt, lemon juice and salt.
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Pork chop with honey plum sauce
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Pork chop with honey plum sauce
Garnish
1.Pork chop 3 pieces.
2. Cinnamon powder 1/2 tsp.
3. Cloves, crushed 1/2 tsp.
4. Powder, the nutmeg 1/2 tsp.
5. Powder 1 tablespoon garlic.
6. Powder 1 teaspoon barbecue. 7. Brown sugar 1 tsp.
8. 2 tablespoons honey.
9. Salt 1/2 tsp.
10. Pepper modest.
11. Tomato sauce 1 tbsp.
12. 2 tablespoons vinegar.
13. Whiskey 1/2 cup.
14. Soy sauce 2 tbsp
Method
1. Mixing all the spices together. Pork chop and then fermented for about 30 minutes.
2. Warm to hot pan. Pork marinated and cooked in a pan on Lgna. Or yellow on both sides.
3. Lap plate topped with plum sauce.
Plum sauce ingredients.
1. Wheat flour 3 tbsp.
2. Prune 5-6 resin.
3. Prunes in the broth or water.
4. Cheese.
5. Remaining pork broth.
Method
1. A setting fire to heat the butter and stir the flour to the dough ripe pear.
2. Fill the rest of the marinade pork and stir to combine. Then add to soup. Beat the flour. To thicken sauce.
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Pork chop with honey plum sauce
Garnish
1.Pork chop 3 pieces.
2. Cinnamon powder 1/2 tsp.
3. Cloves, crushed 1/2 tsp.
4. Powder, the nutmeg 1/2 tsp.
5. Powder 1 tablespoon garlic.
6. Powder 1 teaspoon barbecue. 7. Brown sugar 1 tsp.
8. 2 tablespoons honey.
9. Salt 1/2 tsp.
10. Pepper modest.
11. Tomato sauce 1 tbsp.
12. 2 tablespoons vinegar.
13. Whiskey 1/2 cup.
14. Soy sauce 2 tbsp
Method
1. Mixing all the spices together. Pork chop and then fermented for about 30 minutes.
2. Warm to hot pan. Pork marinated and cooked in a pan on Lgna. Or yellow on both sides.
3. Lap plate topped with plum sauce.
Plum sauce ingredients.
1. Wheat flour 3 tbsp.
2. Prune 5-6 resin.
3. Prunes in the broth or water.
4. Cheese.
5. Remaining pork broth.
Method
1. A setting fire to heat the butter and stir the flour to the dough ripe pear.
2. Fill the rest of the marinade pork and stir to combine. Then add to soup. Beat the flour. To thicken sauce.
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Ham salad
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Ham salad
Ingredient
1. Ham 200 g.
2. Meat chicken breast, 100 grams.
3. Onion, sliced 1 head.
4. Tomato big. (Sliced and then cut in half) 2 children.
5. Melon sliced catching two balls.
6. Lettuce 1-2 start.
7. 3 cup mayonnaise dressing.
Method
1. Everything vegetable wash. Refrigerated before slicing it.
2. Ham slices dices.
3. Meat chicken, boiled or steamed until cooked. Slices dices.
4. Served. Cut all the vegetables into the prepared dish at the bottom of the plate with lettuce. Place the chicken and ham. Serve with dressing. Pour dressing down or going to it as well.
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Ham salad
Ingredient
1. Ham 200 g.
2. Meat chicken breast, 100 grams.
3. Onion, sliced 1 head.
4. Tomato big. (Sliced and then cut in half) 2 children.
5. Melon sliced catching two balls.
6. Lettuce 1-2 start.
7. 3 cup mayonnaise dressing.
Method
1. Everything vegetable wash. Refrigerated before slicing it.
2. Ham slices dices.
3. Meat chicken, boiled or steamed until cooked. Slices dices.
4. Served. Cut all the vegetables into the prepared dish at the bottom of the plate with lettuce. Place the chicken and ham. Serve with dressing. Pour dressing down or going to it as well.
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Miang Tuna (Seared Herb-crusted Tuna in Pandanus Leaves)
Miang Tuna (Seared Herb-crusted Tuna in Pandanus Leaves)
1 ½ teaspoon nam pla
1 ½ teaspoon lime juice
1 ½ teaspoon rice vinegar
¼ pound tuna steak, cut into 6 by 1 ½ inch pieces
1 tablespoon uncooked rice, roasted and ground (See khao khua)
¼ cup jasmine rice, cooked
3 scallions, cut into 1 inch pieces
1 tablespoon garlic, chopped
¼ teaspoon ground black pepper
2 slices lime
1 teaspoon pandanus leaves, shredded
6 pandanus leaves, cut into 1 by 3 inch pieces
6 small wooden skewers
vegetable oil for deep-frying
Combine nam pla, lime juice and vinegar in a bowl and add the tuna pieces. Add ground rice, jasmine rice, scallions, garlic and pepper. Squeeze the juice from two lime slices onto the tuna and add the shredded pandanus leaves. Leave the mixture to marinade for one hour.
Wrap each piece of tuna in a piece of pandanus leaf. Thread onto a wooden skewer. Deep-fry the tuna skewers in plenty of vegetable oil for about 10 seconds.
For the Sauce:
2 cups tamarind water
1 cup nam pla
½ cup palm sugar
Mix all the ingredients together and simmer over low heat until it thickens. Allow to cool.
For the Condiments:
1 teaspoon lime, sliced
1 teaspoon shallots, sliced
1 teaspoon ginger, sliced
10 peanuts, roasted
10 dried shrimp, fried
6 pork rinds, fried
6 fresh betel nut leaves
Unwrap the tuna pieces. Place each on a betel nut leaf. Put a little bit of each condiment on the tuna. Pour on a teaspoon of sauce. Eat in one mouthful
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1 ½ teaspoon nam pla
1 ½ teaspoon lime juice
1 ½ teaspoon rice vinegar
¼ pound tuna steak, cut into 6 by 1 ½ inch pieces
1 tablespoon uncooked rice, roasted and ground (See khao khua)
¼ cup jasmine rice, cooked
3 scallions, cut into 1 inch pieces
1 tablespoon garlic, chopped
¼ teaspoon ground black pepper
2 slices lime
1 teaspoon pandanus leaves, shredded
6 pandanus leaves, cut into 1 by 3 inch pieces
6 small wooden skewers
vegetable oil for deep-frying
Combine nam pla, lime juice and vinegar in a bowl and add the tuna pieces. Add ground rice, jasmine rice, scallions, garlic and pepper. Squeeze the juice from two lime slices onto the tuna and add the shredded pandanus leaves. Leave the mixture to marinade for one hour.
Wrap each piece of tuna in a piece of pandanus leaf. Thread onto a wooden skewer. Deep-fry the tuna skewers in plenty of vegetable oil for about 10 seconds.
For the Sauce:
2 cups tamarind water
1 cup nam pla
½ cup palm sugar
Mix all the ingredients together and simmer over low heat until it thickens. Allow to cool.
For the Condiments:
1 teaspoon lime, sliced
1 teaspoon shallots, sliced
1 teaspoon ginger, sliced
10 peanuts, roasted
10 dried shrimp, fried
6 pork rinds, fried
6 fresh betel nut leaves
Unwrap the tuna pieces. Place each on a betel nut leaf. Put a little bit of each condiment on the tuna. Pour on a teaspoon of sauce. Eat in one mouthful
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Caramel Ice Cream
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Caramel Ice Cream
10 serving
Ingredients :
1 3/4 lt double cream
450 ml milk
4 x fresh vanilla pods split
lengthways
egg yolks
350 gm caster sugar
For the caramel:
275 gm caster sugar
120 ml water
Method :
• Follow the instructions for making Vanilla Ice Cream then
strain the custard into a bowl.
• To make the caramel dissolve the sugar in the water in a
heavybottomed saucepan then boil until almost black and
smoking.
• Carefully add this to the custard and stir thoroughly.
• Leave to cool.
• Pour into an ice cream machine and churn until frozen or
freeze in a suitable container.
• Serves 10
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Caramel Ice Cream
10 serving
Ingredients :
1 3/4 lt double cream
450 ml milk
4 x fresh vanilla pods split
lengthways
egg yolks
350 gm caster sugar
For the caramel:
275 gm caster sugar
120 ml water
Method :
• Follow the instructions for making Vanilla Ice Cream then
strain the custard into a bowl.
• To make the caramel dissolve the sugar in the water in a
heavybottomed saucepan then boil until almost black and
smoking.
• Carefully add this to the custard and stir thoroughly.
• Leave to cool.
• Pour into an ice cream machine and churn until frozen or
freeze in a suitable container.
• Serves 10
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Caprese Salad - Italian Grill
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Caprese Salad - Italian Grill
4 Servings
Ingredients :
1/4 cup fresh orange juice
2 tbl basil oil
3 lrg tomatoes, red or yellow
OR about 1 1/2-lbs, 1/2-inch
slices
1 med red onion, 1/2-inch slices
1/2 tsp salt
1/2 tsp pepper
8 oz smoked mozzarella cheese,
1/4-inch slices
1/4 cup large fresh basil leaves
Method :
• Fresh vegetables grilled and dressed simply with a
reduction of orange juice mixed with basil-infused oil.
• In a small nonreactive saucepan, bring the orange juice
to a boil over high heat. Reduce the heat to medium-low and
simmer until reduced to 1 tablespoon.
• Remove from the heat and whisk in 1 tablespoon of the
basil oil. Set aside.
• Preheat the gril to high and brush rack with oil.
• Brush the tomato and onion slices on both sides with the
remaining oil and sprinkle with salt and pepper. Grill the
tomato and onion slices for 2 to 4 minutes on each side, or just
until charred andsoftened.
• Arrange the tomato, onion, and mozzarella slices in rows,
overlapping the slices on a serving platter. Garnish with basil,
drizzle with the orange dressing and serve.
• To make basil oil: heat oil in a skillet or small pan over
medium heat. Add fresh basil leaves; stir and simmer for 2 to
10 minutes or to taste. Set aside to cool; strain. Use within 24
hours.
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Caprese Salad - Italian Grill
4 Servings
Ingredients :
1/4 cup fresh orange juice
2 tbl basil oil
3 lrg tomatoes, red or yellow
OR about 1 1/2-lbs, 1/2-inch
slices
1 med red onion, 1/2-inch slices
1/2 tsp salt
1/2 tsp pepper
8 oz smoked mozzarella cheese,
1/4-inch slices
1/4 cup large fresh basil leaves
Method :
• Fresh vegetables grilled and dressed simply with a
reduction of orange juice mixed with basil-infused oil.
• In a small nonreactive saucepan, bring the orange juice
to a boil over high heat. Reduce the heat to medium-low and
simmer until reduced to 1 tablespoon.
• Remove from the heat and whisk in 1 tablespoon of the
basil oil. Set aside.
• Preheat the gril to high and brush rack with oil.
• Brush the tomato and onion slices on both sides with the
remaining oil and sprinkle with salt and pepper. Grill the
tomato and onion slices for 2 to 4 minutes on each side, or just
until charred andsoftened.
• Arrange the tomato, onion, and mozzarella slices in rows,
overlapping the slices on a serving platter. Garnish with basil,
drizzle with the orange dressing and serve.
• To make basil oil: heat oil in a skillet or small pan over
medium heat. Add fresh basil leaves; stir and simmer for 2 to
10 minutes or to taste. Set aside to cool; strain. Use within 24
hours.
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Caponata
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Caponata
6 Servings
Ingredients :
2 lb Eggplant, peeled * and cut
into 1-inch cubes
1/4 cup Extra virgin olive oil more, if
necessary
2 x Garlic cloves, mashed
1 med Yellow or red onion, peeled,
cut in half, and sliced
2 cup Sliced celery
2 cup Chopped ripe paste
tomatoes such as Roma
3 x Bay leaves (or more) (break
dried leaves in 2 or 3 pieces,
finely chop fresh leaves after
removing petiole & midrib
2 tbl Red wine vinegar, or more
to taste
2 tbl Small capers OR- chopped
large capers
1/2 cup Pitted kalamata olives OR
other brine-cured olives
coarsely chopped
Salt
Freshly ground black pepper
GARNISH
1/4 cup Fresh basil leaves sliced
thinly at the last minute
3 tbl Toasted pine nuts ORchopped
walnuts
Chopped fresh parsley
Method :
• Place the eggplant cubes in a colander and sprinkle them
generously with salt. Let stand at least 1/2 hour; rinse well
under cold water, drain, and pat dry with paper towels. Heat
1/4 cup oil in a large heavy skillet over medium-high heat.
Gradually add the eggplant, stirring constantly. Add more oil as
needed to keep the eggplant from sticking. As soon as all the
eggplant is in the pan, gradually add the garlic, onion and
celery. Cook until hot through but not browned, keeping the
heat as high as possible.
• Stir in the tomatoes, bay leaves, vinegar, capers, and
olives. Mix well and lower the heat to simmer. Cook for about
15 to 20 minutes, or until the eggplant is tender and the flavor
is well developed. Season the caponata with salt, pepper, and
additional vinegar as needed. Add basil leaves, nuts, and
parsley. Serve hot, at room temperature, or chilled. Variation:
Add chopped anchovies, chunks of fish or shellfish, ham,
Italian sausage, or other cooked meat to the vegetables in the
last few minutes of cooking time.
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Caponata
6 Servings
Ingredients :
2 lb Eggplant, peeled * and cut
into 1-inch cubes
1/4 cup Extra virgin olive oil more, if
necessary
2 x Garlic cloves, mashed
1 med Yellow or red onion, peeled,
cut in half, and sliced
2 cup Sliced celery
2 cup Chopped ripe paste
tomatoes such as Roma
3 x Bay leaves (or more) (break
dried leaves in 2 or 3 pieces,
finely chop fresh leaves after
removing petiole & midrib
2 tbl Red wine vinegar, or more
to taste
2 tbl Small capers OR- chopped
large capers
1/2 cup Pitted kalamata olives OR
other brine-cured olives
coarsely chopped
Salt
Freshly ground black pepper
GARNISH
1/4 cup Fresh basil leaves sliced
thinly at the last minute
3 tbl Toasted pine nuts ORchopped
walnuts
Chopped fresh parsley
Method :
• Place the eggplant cubes in a colander and sprinkle them
generously with salt. Let stand at least 1/2 hour; rinse well
under cold water, drain, and pat dry with paper towels. Heat
1/4 cup oil in a large heavy skillet over medium-high heat.
Gradually add the eggplant, stirring constantly. Add more oil as
needed to keep the eggplant from sticking. As soon as all the
eggplant is in the pan, gradually add the garlic, onion and
celery. Cook until hot through but not browned, keeping the
heat as high as possible.
• Stir in the tomatoes, bay leaves, vinegar, capers, and
olives. Mix well and lower the heat to simmer. Cook for about
15 to 20 minutes, or until the eggplant is tender and the flavor
is well developed. Season the caponata with salt, pepper, and
additional vinegar as needed. Add basil leaves, nuts, and
parsley. Serve hot, at room temperature, or chilled. Variation:
Add chopped anchovies, chunks of fish or shellfish, ham,
Italian sausage, or other cooked meat to the vegetables in the
last few minutes of cooking time.
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Brociolone
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Brociolone
4 Servings
Ingredients :
TOMATO SAUCE
1 med Carrot, minced
1 med Onion, minced
1 x Celery, stalk, minced
1 tsp Garlic, minced
1 tsp Thyme
1 tsp Oregano
1 x Bay leaf
2 cup Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
STUFFING
1/2 cup Crumbs, bread
1 tbl Parsley, minced
1 tsp Garlic, minced
1/2 tsp Oregano
1 tbl Cheese, Romano, grated
1 tbl Cheese, Parmesan, grated
2 lrg Eggs, hard-boiled, chopped
2 tbl Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)
ASSEMBLY
8 slc Veal
1/4 cup Oil, olive
Method :
• Tomato Sauce
• Heat the oil in a pan and add the carrot, onion, celery and garlic.
• Cook for 8 minutes over moderately low heat.
• Add herbs, tomatoes, salt and pepper. Simmer for an hour or more.
• Stuffing: =
• Combine ingredients, blending with your hands.
• Assembly: =
• Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick.
• Heat the oil, then brown the veal rolls, pouring off the fat.
• Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife.
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Brociolone
4 Servings
Ingredients :
TOMATO SAUCE
1 med Carrot, minced
1 med Onion, minced
1 x Celery, stalk, minced
1 tsp Garlic, minced
1 tsp Thyme
1 tsp Oregano
1 x Bay leaf
2 cup Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
STUFFING
1/2 cup Crumbs, bread
1 tbl Parsley, minced
1 tsp Garlic, minced
1/2 tsp Oregano
1 tbl Cheese, Romano, grated
1 tbl Cheese, Parmesan, grated
2 lrg Eggs, hard-boiled, chopped
2 tbl Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)
ASSEMBLY
8 slc Veal
1/4 cup Oil, olive
Method :
• Tomato Sauce
• Heat the oil in a pan and add the carrot, onion, celery and garlic.
• Cook for 8 minutes over moderately low heat.
• Add herbs, tomatoes, salt and pepper. Simmer for an hour or more.
• Stuffing: =
• Combine ingredients, blending with your hands.
• Assembly: =
• Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick.
• Heat the oil, then brown the veal rolls, pouring off the fat.
• Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife.
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Broccoli and Noodles Parmesan
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Broccoli and Noodles Parmesan
serve 8
Ingredients :
1 1/2 lb broccoli
2 tbl butter or margarine
1/2 cup chopped onion
1 med clove garlic, minced
1 can campbell's soup *
1/2 tsp dried basil leaf, crushed
1 cup monterey jack cheese **
1/2 cup parmesan cheese, grated
1 cup sour cream
5 cup cooked wide egg noodles
***
Method :
• * 10-3/4 Condensed Cream of Mushroom
** Shredded
*** 5 cups BEFORE cooking Cut broccoli into bite-size pieces.
In covered 4-qt saucepan over medium heat, in 1" boiling
water, cook broccoli 6 mins or until tender. Drain in colander.
• In same saucepan over medium heat, in hot butter, cook
onion and garlic until onion is tender, stirring occasionally. Stir
in soup and basil; mix well. Add cheeses, stirring until melted.
Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt
casserole. Cover; bake at 350F for 30 mins or until bubbly.
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Broccoli and Noodles Parmesan
serve 8
Ingredients :
1 1/2 lb broccoli
2 tbl butter or margarine
1/2 cup chopped onion
1 med clove garlic, minced
1 can campbell's soup *
1/2 tsp dried basil leaf, crushed
1 cup monterey jack cheese **
1/2 cup parmesan cheese, grated
1 cup sour cream
5 cup cooked wide egg noodles
***
Method :
• * 10-3/4 Condensed Cream of Mushroom
** Shredded
*** 5 cups BEFORE cooking Cut broccoli into bite-size pieces.
In covered 4-qt saucepan over medium heat, in 1" boiling
water, cook broccoli 6 mins or until tender. Drain in colander.
• In same saucepan over medium heat, in hot butter, cook
onion and garlic until onion is tender, stirring occasionally. Stir
in soup and basil; mix well. Add cheeses, stirring until melted.
Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt
casserole. Cover; bake at 350F for 30 mins or until bubbly.
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Brenda Vaccaro's Terrific Italian Sausage
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Brenda Vaccaro's Terrific Italian Sausage
Ingredients :
1 lb Italian sausage
salt for skillet
2 tbl top grade olive oil
1 x yellow onion, peeled, chop
3 lrg red, green or yellow pepper,
diced
8 x Italian plum tomatoes, to 10
salt to taste
fresh ground pepper to taste
1 x lemon, cut
Method :
• Separate sausage into individual links. Spread thin layer of salt evenly on bottom of large iron skillet; heat over high flame. Add sausage, reduce heat, and cook slowly until
sausage are brown and crisp on all sides. In separate skillet, heat olive oil. Add onion and pepper; cook over low heat, stirring.
• Cut and seed tomatoes; press through sieve. Add to skillet and peppers. Cook over moderate heat, stirring until thickened and nicely colored. Season to taste with salt and
pepper. Drain cook hot sausage on absorbent paper; removing excess salt and grease. Squeeze lemon juice over sausage. Serve sauce hot on the side, or spoon over sausage.
• NOTE: Brenda's speciality can be more pungent if made with pressed garlic or herbs such as basil, oregano or Italian parsley. Include 3 to 4 crumble strips of bacon (optional) in the dish.
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Brenda Vaccaro's Terrific Italian Sausage
Ingredients :
1 lb Italian sausage
salt for skillet
2 tbl top grade olive oil
1 x yellow onion, peeled, chop
3 lrg red, green or yellow pepper,
diced
8 x Italian plum tomatoes, to 10
salt to taste
fresh ground pepper to taste
1 x lemon, cut
Method :
• Separate sausage into individual links. Spread thin layer of salt evenly on bottom of large iron skillet; heat over high flame. Add sausage, reduce heat, and cook slowly until
sausage are brown and crisp on all sides. In separate skillet, heat olive oil. Add onion and pepper; cook over low heat, stirring.
• Cut and seed tomatoes; press through sieve. Add to skillet and peppers. Cook over moderate heat, stirring until thickened and nicely colored. Season to taste with salt and
pepper. Drain cook hot sausage on absorbent paper; removing excess salt and grease. Squeeze lemon juice over sausage. Serve sauce hot on the side, or spoon over sausage.
• NOTE: Brenda's speciality can be more pungent if made with pressed garlic or herbs such as basil, oregano or Italian parsley. Include 3 to 4 crumble strips of bacon (optional) in the dish.
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Breaking Out of the Pasta Rut
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Breaking Out of the Pasta Rut
Method :
• Pasta is the savior of busy cooks. When we can't think of anything else, there's always that jar of red sauce. Within a few minutes, we've boiled the pasta, heated the sauce, and thrown in whatever was lurking in the refrigerator that looked good. Sprinkle with Parmesan and we're done.
• While this meal is handy, I'm tired of it. Making the same thing repeatedly bores me, even when it meets my criteria for an incredibly quick meal.
• If you feel the same way, here are some ways to break out of your rut, without spending any extra time on the sauce. First, choose your sauce base: canned spaghetti sauce, prepared Alfredo sauce, olive oil, or fresh tomatoes.
• Then, try one of the combinations below.
• The premise is simple: add a few exciting things to the base so that that your dish tastes good enough to make again, and good enough to make for company.
• Some of these combinations are deceptively simple and surprisingly luscious.
• I made the tuna and olive oil dish for my skeptical husband, and together, we finished the whole bowl. The anchovy pasta has been a family favorite for years.
• 1. Spaghetti Sauce Base
• Saute these items below in a pan, then add the sauce: sausage slices, browned with sliced red peppers and onions mushrooms (a variety is good) sauteed in butter and herbs, preferably fresh sage leftover sliced chicken breast sauteed quickly with onions or shallots. Add chopped green olives to taste.
• 2. Alfredo (white sauce) Base
• Today you can purchase respectable pre-prepared white sauces at the grocery store. Just heat the sauce over the stove, then throw in:
• smoked salmon pieces, capers, and dill peas and chopped pancetta or ham
a few twists of lemon peel, a squeeze of lemon juice, and cooked shrimp.
• 3. Olive Oil Base
• This one is so easy, it's ridiculous. You can make just about anything with the triumvirate of olive oil, garlic and Parmesan. You can even leave it at that, for a classic Italian dish. Or, saute minced garlic over low heat, then add: a can of anchovies, smash them, then toss sauce with pasta and 1/4 cup of chopped parsley.
• a can of tuna, capers and chopped parsley.
• chopped arugula, spinach or chard (tough stems discarded). Toss pasta with Parmesan cheese.
• chopped cooked broccoli.
• Toss with Parmesan, bacon bits and hot red pepper flakes.
• 4. Fresh or Canned Tomato Base
• Start with a saute of: olive oil and diced zucchini, then a clove or two of garlic, minced. Throw in tomatoes and heat. Add chopped fresh basil and toss.
• olive oil and garlic, add a can of tomatoes, dried herbs, and a can of chickpeas. Add chopped fresh basil and toss.
• olive oil and garlic, add a can of tomatoes, then 1 lb. shrimp. Toss in herbs such as fresh basil and parsley, and sprinkle pasta with Parmesan cheese.
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Breaking Out of the Pasta Rut
Method :
• Pasta is the savior of busy cooks. When we can't think of anything else, there's always that jar of red sauce. Within a few minutes, we've boiled the pasta, heated the sauce, and thrown in whatever was lurking in the refrigerator that looked good. Sprinkle with Parmesan and we're done.
• While this meal is handy, I'm tired of it. Making the same thing repeatedly bores me, even when it meets my criteria for an incredibly quick meal.
• If you feel the same way, here are some ways to break out of your rut, without spending any extra time on the sauce. First, choose your sauce base: canned spaghetti sauce, prepared Alfredo sauce, olive oil, or fresh tomatoes.
• Then, try one of the combinations below.
• The premise is simple: add a few exciting things to the base so that that your dish tastes good enough to make again, and good enough to make for company.
• Some of these combinations are deceptively simple and surprisingly luscious.
• I made the tuna and olive oil dish for my skeptical husband, and together, we finished the whole bowl. The anchovy pasta has been a family favorite for years.
• 1. Spaghetti Sauce Base
• Saute these items below in a pan, then add the sauce: sausage slices, browned with sliced red peppers and onions mushrooms (a variety is good) sauteed in butter and herbs, preferably fresh sage leftover sliced chicken breast sauteed quickly with onions or shallots. Add chopped green olives to taste.
• 2. Alfredo (white sauce) Base
• Today you can purchase respectable pre-prepared white sauces at the grocery store. Just heat the sauce over the stove, then throw in:
• smoked salmon pieces, capers, and dill peas and chopped pancetta or ham
a few twists of lemon peel, a squeeze of lemon juice, and cooked shrimp.
• 3. Olive Oil Base
• This one is so easy, it's ridiculous. You can make just about anything with the triumvirate of olive oil, garlic and Parmesan. You can even leave it at that, for a classic Italian dish. Or, saute minced garlic over low heat, then add: a can of anchovies, smash them, then toss sauce with pasta and 1/4 cup of chopped parsley.
• a can of tuna, capers and chopped parsley.
• chopped arugula, spinach or chard (tough stems discarded). Toss pasta with Parmesan cheese.
• chopped cooked broccoli.
• Toss with Parmesan, bacon bits and hot red pepper flakes.
• 4. Fresh or Canned Tomato Base
• Start with a saute of: olive oil and diced zucchini, then a clove or two of garlic, minced. Throw in tomatoes and heat. Add chopped fresh basil and toss.
• olive oil and garlic, add a can of tomatoes, dried herbs, and a can of chickpeas. Add chopped fresh basil and toss.
• olive oil and garlic, add a can of tomatoes, then 1 lb. shrimp. Toss in herbs such as fresh basil and parsley, and sprinkle pasta with Parmesan cheese.
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Breakfast Lasagna
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Breakfast Lasagna
Ingredients :
1 pkt lasagna noodles
1 lb ricotta cheese
2 x eggs
6 tbl unsalted butter
6 tbl flour
3 cup milk
1/2 tsp dry mustard
1/4 tsp nutmeg
1 pch salt
2 tbl red wine
1 1/2 tsp tomato paste
1 tbl olive oil
4 x cloves garlic
1 lb cooked ham, thinly sliced
1/2 lb gruyere cheese, grated
1/2 lb mozarella cheese, grated
1/4 lb parmesan cheese, freshlygrated
fresh parsley, chopped
Method :
• Prepare noodles according to package directions. Mix ricotta cheese with eggs.
• Prepare white sauce: melt butter in medium saucepan, add flour, stirring until smooth. Add milk slowly using whisk. Cook slowly until sauce is smooth and thickened. Add dry
mustard, nutmeg, and salt. Stir in wine and 1/2 of the Parmesam cheese.
• In small pan, sauteegarlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2 lasagna pan starting with a thin layer of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture, the ham, the gruyere and the mozzarella cheese. To with sauce and Parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and Parmesan cheese. Sprinkle with parsley. Bake at 350F for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving.
• Western New York State several years ago. It won a prize in a Lasagna contest sponsored in the same area in 1984 or thereabouts.
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Breakfast Lasagna
Ingredients :
1 pkt lasagna noodles
1 lb ricotta cheese
2 x eggs
6 tbl unsalted butter
6 tbl flour
3 cup milk
1/2 tsp dry mustard
1/4 tsp nutmeg
1 pch salt
2 tbl red wine
1 1/2 tsp tomato paste
1 tbl olive oil
4 x cloves garlic
1 lb cooked ham, thinly sliced
1/2 lb gruyere cheese, grated
1/2 lb mozarella cheese, grated
1/4 lb parmesan cheese, freshlygrated
fresh parsley, chopped
Method :
• Prepare noodles according to package directions. Mix ricotta cheese with eggs.
• Prepare white sauce: melt butter in medium saucepan, add flour, stirring until smooth. Add milk slowly using whisk. Cook slowly until sauce is smooth and thickened. Add dry
mustard, nutmeg, and salt. Stir in wine and 1/2 of the Parmesam cheese.
• In small pan, sauteegarlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2 lasagna pan starting with a thin layer of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture, the ham, the gruyere and the mozzarella cheese. To with sauce and Parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and Parmesan cheese. Sprinkle with parsley. Bake at 350F for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving.
• Western New York State several years ago. It won a prize in a Lasagna contest sponsored in the same area in 1984 or thereabouts.
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Foie Gras Truffle Perogies
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Foie Gras Truffle Perogies
Serves 4
Ingredients
Perogie Dough
½ cup (125 mL) water
2 cups (500 mL) all purpose flour
salt and pepper
1 egg
Filling
8 oz (250 g) fresh goose
liver or paté
4 oz (125 g) truffle tartufo
(truffle paste)
1 egg
salt and pepper
Garnish
1 tbsp (15 mL) olive oil
4 oz (125 g) clarified butter
6 oz (170 g) fresh chanterelles
8 oz (250 g) baby spinach
2 oz (55 g) shallots
2 oz (55 g) garlic
4 tbsp (60 mL) white wine
1 oz (30 g) fresh herbs
1 oz (30 g) micro greens
Pumpkin Purée
1-12 oz (375 g) pumpkin or
butternut squash
1 cup (240 mL) chicken stock
4 tbsp (50 mL) cream
1 oz (30 g) ginger
4 tbsp (50 mL) white wine
salt and pepper
Icewine Gelée
1 cup (250 mL)
Cabernet Franc Icewine
4 leaves of leaf gelatin
sea salt
Method
Perogie Dough - Mix flour, water, egg, salt, and pepper and knead together to form a
ball; the texture will separate from the bowl. Knead again for 5 minutes until dough is
smooth. Set aside with a damp cloth over top bowl.
Filling - Cut goose liver into small ½-inch cubes (16 pieces). Pan sear in hot pan for 2
seconds on each side. Top with truffle paste on each cube and set aside in freezer. Hand
whip egg to make egg wash. Roll perogie dough into thin 2-inch circles, fill with goose
liver, and flip over as an envelope. Seal the outside with egg wash.
Pumpkin Purée - Peel one fresh pumpkin or butternut squash, remove seeds and, cut
into small pieces. Sauté with fresh, peeled ground ginger in a little oil, and add white
wine. Add chicken stock and simmer until pumpkin is soft. Purée and add cream.
Season with salt and pepper.
Icewine Gelée - Heat icewine. Dissolve gelatin leaves in hot water and add to hot
icewine. Pour onto baking tray and let set in fridge. Once set, cut into small fine dices.
Presentation
Ladle pumpkin purée, decoratively, along the plate. Sauté perogies in olive oil and clarified
butter until perogies are golden brown. Sauté spinach and chanterelles with shallots,
white wine, and herbs. Season with salt and pepper, lay on top of pumpkin purée,
then place perogies on top and sprinkle with diced icewine gelée and sea salt. Garnish
with a sprinkle of micro greens.
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Foie Gras Truffle Perogies
Serves 4
Ingredients
Perogie Dough
½ cup (125 mL) water
2 cups (500 mL) all purpose flour
salt and pepper
1 egg
Filling
8 oz (250 g) fresh goose
liver or paté
4 oz (125 g) truffle tartufo
(truffle paste)
1 egg
salt and pepper
Garnish
1 tbsp (15 mL) olive oil
4 oz (125 g) clarified butter
6 oz (170 g) fresh chanterelles
8 oz (250 g) baby spinach
2 oz (55 g) shallots
2 oz (55 g) garlic
4 tbsp (60 mL) white wine
1 oz (30 g) fresh herbs
1 oz (30 g) micro greens
Pumpkin Purée
1-12 oz (375 g) pumpkin or
butternut squash
1 cup (240 mL) chicken stock
4 tbsp (50 mL) cream
1 oz (30 g) ginger
4 tbsp (50 mL) white wine
salt and pepper
Icewine Gelée
1 cup (250 mL)
Cabernet Franc Icewine
4 leaves of leaf gelatin
sea salt
Method
Perogie Dough - Mix flour, water, egg, salt, and pepper and knead together to form a
ball; the texture will separate from the bowl. Knead again for 5 minutes until dough is
smooth. Set aside with a damp cloth over top bowl.
Filling - Cut goose liver into small ½-inch cubes (16 pieces). Pan sear in hot pan for 2
seconds on each side. Top with truffle paste on each cube and set aside in freezer. Hand
whip egg to make egg wash. Roll perogie dough into thin 2-inch circles, fill with goose
liver, and flip over as an envelope. Seal the outside with egg wash.
Pumpkin Purée - Peel one fresh pumpkin or butternut squash, remove seeds and, cut
into small pieces. Sauté with fresh, peeled ground ginger in a little oil, and add white
wine. Add chicken stock and simmer until pumpkin is soft. Purée and add cream.
Season with salt and pepper.
Icewine Gelée - Heat icewine. Dissolve gelatin leaves in hot water and add to hot
icewine. Pour onto baking tray and let set in fridge. Once set, cut into small fine dices.
Presentation
Ladle pumpkin purée, decoratively, along the plate. Sauté perogies in olive oil and clarified
butter until perogies are golden brown. Sauté spinach and chanterelles with shallots,
white wine, and herbs. Season with salt and pepper, lay on top of pumpkin purée,
then place perogies on top and sprinkle with diced icewine gelée and sea salt. Garnish
with a sprinkle of micro greens.
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Cilantro Seared Scallops
funny menu for you
Cilantro Seared Scallops
Serves 2
Ingredients
Coconut and Yellow Pepper Coulis
1 yellow pepper, roasted and peeled
1 cup (250 mL) 35% cream
1 cup (250 mL) coconut milk
¼ bunch cilantro
½ tsp (2 mL) red-chili paste
½ lime, juiced
salt and white pepper to taste
¼ cup (50 mL) langoustines
grapeseed oil to taste
2 wonton wrappers, fried
Scallops
10 scallops
Coconut Rice
2 cups (500 mL) jasmine rice
2 cups (500 mL) coconut milk
1 ½ cups (375 mL) water
½ cup (125 mL) diced pineapple
¼ cup (50 mL) diced red pepper
1 tsp (5 mL) salt
2 banana leaves
Method
Coconut and Yellow Pepper Coulis Marinade
In a sauce pan place roasted pepper, coconut milk, cream, and chili paste and reduce the
liquid by half. Purée liquid until smooth and then add remaining ingredients and adjust
seasonings if required. Add langostines to half the sauce. Reserve remaining sauce.
Scallops Let marinate in prepared sauce for 2 hours. Sear on medium-high heat and cook to
desired doneness.
Coconut Rice
Place all ingredients except banana leaves in a small pot and bring to a boil. Reduce heat to
low and cover pot. Cook for 15 minutes, remove from heat, and let stand for 5 minutes then cool in the fridge. Place chilled rice in a square mould and press down until compacted. Wrap rice with banana leaves and place in a steamer to warm.
Presentation
Place rice on a plate, add 3 scallops and drape with remaining coconut and yellow pepper
coulis marinade. Add a fried wonton wrapper and add another 2 scallops. Finish with a
drizzle of the remaining coconut and yellow pepper coulis marinade.
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Cilantro Seared Scallops
Serves 2
Ingredients
Coconut and Yellow Pepper Coulis
1 yellow pepper, roasted and peeled
1 cup (250 mL) 35% cream
1 cup (250 mL) coconut milk
¼ bunch cilantro
½ tsp (2 mL) red-chili paste
½ lime, juiced
salt and white pepper to taste
¼ cup (50 mL) langoustines
grapeseed oil to taste
2 wonton wrappers, fried
Scallops
10 scallops
Coconut Rice
2 cups (500 mL) jasmine rice
2 cups (500 mL) coconut milk
1 ½ cups (375 mL) water
½ cup (125 mL) diced pineapple
¼ cup (50 mL) diced red pepper
1 tsp (5 mL) salt
2 banana leaves
Method
Coconut and Yellow Pepper Coulis Marinade
In a sauce pan place roasted pepper, coconut milk, cream, and chili paste and reduce the
liquid by half. Purée liquid until smooth and then add remaining ingredients and adjust
seasonings if required. Add langostines to half the sauce. Reserve remaining sauce.
Scallops Let marinate in prepared sauce for 2 hours. Sear on medium-high heat and cook to
desired doneness.
Coconut Rice
Place all ingredients except banana leaves in a small pot and bring to a boil. Reduce heat to
low and cover pot. Cook for 15 minutes, remove from heat, and let stand for 5 minutes then cool in the fridge. Place chilled rice in a square mould and press down until compacted. Wrap rice with banana leaves and place in a steamer to warm.
Presentation
Place rice on a plate, add 3 scallops and drape with remaining coconut and yellow pepper
coulis marinade. Add a fried wonton wrapper and add another 2 scallops. Finish with a
drizzle of the remaining coconut and yellow pepper coulis marinade.
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Bresoala
funny menu for you
Bresoala
Serves 4
Ingredients
29 paper-thin slices of bresoala (cured beef tenderloin)
2 cups (500 mL) arugula
2 oz (55 g) shaved Parmigiano Reggiano cheese
4 tbsp (60 mL) extra-virgin olive oil
1 tsp (5 mL) truffle oil
1 tsp (5 mL) aged balsamic vinegar
1 tsp (5 mL) freshly squeezed lime juice
8 truffle dwarf peaches
sea salt and fresh-milled black pepper to taste
Method
Arrange bresoala on a serving platter or plate. Spoon ½ olive oil, ½ balsamic vinegar, and lime juice over bresoala. Follow by drizzling truffle oil over bresoala. Dress arugula with remaining olive oil and balsamic vinegar, salt and pepper. Place dressed argula over bresoala, followed by the shaved Parmigiano Reggiano.
Presentation
Garnish the dish with a few more drops of balsamic vinegar and fresh milled black pepper and 2 truffle dwarf peaches per plate.
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Bresoala
Serves 4
Ingredients
29 paper-thin slices of bresoala (cured beef tenderloin)
2 cups (500 mL) arugula
2 oz (55 g) shaved Parmigiano Reggiano cheese
4 tbsp (60 mL) extra-virgin olive oil
1 tsp (5 mL) truffle oil
1 tsp (5 mL) aged balsamic vinegar
1 tsp (5 mL) freshly squeezed lime juice
8 truffle dwarf peaches
sea salt and fresh-milled black pepper to taste
Method
Arrange bresoala on a serving platter or plate. Spoon ½ olive oil, ½ balsamic vinegar, and lime juice over bresoala. Follow by drizzling truffle oil over bresoala. Dress arugula with remaining olive oil and balsamic vinegar, salt and pepper. Place dressed argula over bresoala, followed by the shaved Parmigiano Reggiano.
Presentation
Garnish the dish with a few more drops of balsamic vinegar and fresh milled black pepper and 2 truffle dwarf peaches per plate.
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Bakewell tart
funny menu for you
Bakewell tart
serves 6
ingredients
225g/8oz ready-to-roll
puff pastry
100g/4oz ground almonds
100g/4oz caster sugar
50g/2oz butter
3 eggs
1?4 teaspoon almond essence
4 tablespoons strawberry jam
• Preheat the oven to 200?C/
400?F/Gas mark 6.
• Roll out the pastry on a floured
work surface, and use to line a
900ml/11?2pt shallow dish.
• Beat the almonds with the sugar,
butter, eggs and almond essence.
• Spread the pastry with an even
layer of jam. Pour in the filling.
• Bake for 30 minutes or until set.
Serve warm with cream.
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Bakewell tart
serves 6
ingredients
225g/8oz ready-to-roll
puff pastry
100g/4oz ground almonds
100g/4oz caster sugar
50g/2oz butter
3 eggs
1?4 teaspoon almond essence
4 tablespoons strawberry jam
• Preheat the oven to 200?C/
400?F/Gas mark 6.
• Roll out the pastry on a floured
work surface, and use to line a
900ml/11?2pt shallow dish.
• Beat the almonds with the sugar,
butter, eggs and almond essence.
• Spread the pastry with an even
layer of jam. Pour in the filling.
• Bake for 30 minutes or until set.
Serve warm with cream.
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Spices
funny menu for you
Spices used in Thai cuisine, each dish is unique. The taste is spicy. Beautiful colors. And most importantly, the smell of spices. Not only cooking only. The spices have medicinal properties as well.
The spice is native to Southeast Asia. The other part came from abroad. As the source of a spice. It is expected that Thai spices into the emigration of Indians who took up residence in Thailand. For spices used in Thai cuisine can be divided into two categories: fresh and dry spices.
Spices and fresh vegetables with oil while still fresh and will gradually fade away with the dry evaporation. The aroma is reduced or eliminated, such as basil, parsley, basil, mint, basil, celery, shallots, ginger, galangal, kaffir lime leaves, lemon grass, etc.
Dry. The essential oil was dried And the aroma when heated. The urge to spit out the smell. Therefore, before using it in the roast before cooking, including cinnamon, nutmeg, cloves, star anise, cardamom, black pepper, cumin, etc. Dipli.
10 dry spices in Thailand
Some of the spices in a pharmaceutical composition, so we have a meal prepared from a variety of spices, it is a wonderful treatment we received from eating them. Then we come to know each other spices too.
1. Clove is the dried flower buds. Dark brown in color and spicy fragrance. Old people in the past, chewing betel nut, clove, together with the aromatic properties of the drug to the digestive carminative to relieve flatulence as dental anesthetics, analgesics, and flowers, cloves also contain calcium and phosphorus. To help maintain bones and teeth. Methods of cooking. Remove the lamb mixture before roasting. The fragrant and spicy. If you have ground beef in chili, curry, Massaman curry before the Bue Mumbai, etc., or to use any of the flowers in a braise.
2. Cardamom has been used widely in both the kitchen and medicine. Cardamom is a small sphere tree bark, white solid. In a lot of brown granules. The pungent aroma. A little spicy. The sweet and bitter taste properties of the drug used as a tonic element. Pituitary to expel the stomach to relieve tight and heartburn indigestion diarrhea using a combination of drugs taken to relieve stomach awaiting trial. Methods of cooking. It must be roasted before it is forced to shell the grain in the mill but thoroughly. The fishy odor. And aromatic curries. Used as a spice in curry Massaman Curry Curry Curry Curry and so on to the flavor and color of many foods such as bread, fermented foods and meat products.
3. Bay leaf, then the dried leaves which are then used as a spice. The leaves of the bay. But God leaves his family. The pungent aroma. Hot and nourishing blood tonic properties of drugs expel the flatulence element method is used in cooking. Time to rip it out and insert the stem into pieces. A. The smell the smell of meat. Or used as floating Curry Massaman curry.
4. Pepper and dried fruit and black pepper crust, called the shell of the grain, but the pepper, white pepper, or peel. The aroma is quite pungent, spicy flavor and medicinal properties, sweaty expel flatulence cure toothache, constipation and appetite. Methods of cooking. A whole or to the ground. The flavor of food. The fishy odor. The preservation of meat. As a component of curry and Panang curry Massaman curry, etc. It is also used white pepper in the soup.
5. Dried fruit, dried ripe fruit is red or auburn. A pungent and spicy aroma. Most of the hot chili pepper is the seed and filling. Also customize the colors in a beautiful way with the properties of elements and pituitary carminative, digestive tonic. The appetite. Methods of cooking. Curry Panang curry paste used to make sour and spicy ฉoeฉie because the color and not very
6. Nutmeg.
Nutmeg is the fruit of the nutmeg. Which is used as a spice. Most of the seeds. The seeds have a hard shell to crack the shell. Use only in a black bean aroma and pungent taste astringent.
Mace, the mace is called. In fact, not flowers. However, as the skin covering the sandalwood. Known. Seed coat (cord) fiber flat panel color display is a very pungent aroma. Taste is sour and astringent.
Properties of periodic maintenance of the driving wind and digestive flatulence. And put an ingredient in herbal medicine. Resolve the wind profile. Methods of cooking. To be roasted and then ground it into meal. Use deodorant smell and aroma of curries such as Kaeng Massaman curry Bue Mumbai Curry piercing the loop as well as in food precautions mace a compound Christina Park (Myristicin) if it is a trance dream I eat more than 5 grams of sandalwood to nausea, vomiting, dry mouth, dizziness, irregular heartbeat and can lead to death.
7. Eight cloves, anise, or sandalwood. The spices from China. The result is the dried fruit is the star of eight points. Reddish brown. The sweet spicy scent and medicinal properties expel the elements for periodic maintenance, pituitary dyspepsia, use in cooking. Before the fire, or boiled in oil before. The food makes a hawk or an appetizing aroma. Or a fine powder as an ingredient in cooking Spices. In the northern part of Labrador.
8. Coriander seeds and dried fruit. The small spheres. White, pale blue or brown and fragrant aroma, it is more or less depending on the seed. Coriander to taste the flavor of licorice-like properties of the soft top of the appetite. Relieve abdominal pain. Indigestion carminative and diuretic. Methods of cooking. Prior to cooking the beans first. Now, roasted and then pounded thoroughly hot. Panang curry is the curry Massaman curry with caraway seeds used. 9. Cumin and dried fruit or Etiinkaw. The result is a flat oval. Yellowish brown. Very fragrant. Spicy and bitter. Cumin seeds a little. Onion seed is a major benefit of the drug to drive a leucorrhea expel flatulence. And as an ingredient in herbal medicine. Methods of cooking. I used to have to break before you kiss. The marinated meat smell fishy. Top with coriander seeds. Slowly roasted to give flavor to the mix in the spices like curry powder Curry Curry or flavoring foods, breads, cakes.
10. Cinnamon are used. The bark of the cinnamon. Bay Soft, sweet, bitter, astringent and aromatic properties of the drug sweating, fatigue, a private firm uses a combination of a wind snuff. Cinnamon oil kills fungus and bacteria country effects. Methods of cooking. I used to be roasted or burned before. They are fragrant. The fishy smell of the meat. Put the mixture in the whole or ground spices such as curry, Massaman Beef Stew with Spices etc.
View over 5,000 menus at http://www.menu-for-you.com
Spices used in Thai cuisine, each dish is unique. The taste is spicy. Beautiful colors. And most importantly, the smell of spices. Not only cooking only. The spices have medicinal properties as well.
The spice is native to Southeast Asia. The other part came from abroad. As the source of a spice. It is expected that Thai spices into the emigration of Indians who took up residence in Thailand. For spices used in Thai cuisine can be divided into two categories: fresh and dry spices.
Spices and fresh vegetables with oil while still fresh and will gradually fade away with the dry evaporation. The aroma is reduced or eliminated, such as basil, parsley, basil, mint, basil, celery, shallots, ginger, galangal, kaffir lime leaves, lemon grass, etc.
Dry. The essential oil was dried And the aroma when heated. The urge to spit out the smell. Therefore, before using it in the roast before cooking, including cinnamon, nutmeg, cloves, star anise, cardamom, black pepper, cumin, etc. Dipli.
10 dry spices in Thailand
Some of the spices in a pharmaceutical composition, so we have a meal prepared from a variety of spices, it is a wonderful treatment we received from eating them. Then we come to know each other spices too.
1. Clove is the dried flower buds. Dark brown in color and spicy fragrance. Old people in the past, chewing betel nut, clove, together with the aromatic properties of the drug to the digestive carminative to relieve flatulence as dental anesthetics, analgesics, and flowers, cloves also contain calcium and phosphorus. To help maintain bones and teeth. Methods of cooking. Remove the lamb mixture before roasting. The fragrant and spicy. If you have ground beef in chili, curry, Massaman curry before the Bue Mumbai, etc., or to use any of the flowers in a braise.
2. Cardamom has been used widely in both the kitchen and medicine. Cardamom is a small sphere tree bark, white solid. In a lot of brown granules. The pungent aroma. A little spicy. The sweet and bitter taste properties of the drug used as a tonic element. Pituitary to expel the stomach to relieve tight and heartburn indigestion diarrhea using a combination of drugs taken to relieve stomach awaiting trial. Methods of cooking. It must be roasted before it is forced to shell the grain in the mill but thoroughly. The fishy odor. And aromatic curries. Used as a spice in curry Massaman Curry Curry Curry Curry and so on to the flavor and color of many foods such as bread, fermented foods and meat products.
3. Bay leaf, then the dried leaves which are then used as a spice. The leaves of the bay. But God leaves his family. The pungent aroma. Hot and nourishing blood tonic properties of drugs expel the flatulence element method is used in cooking. Time to rip it out and insert the stem into pieces. A. The smell the smell of meat. Or used as floating Curry Massaman curry.
4. Pepper and dried fruit and black pepper crust, called the shell of the grain, but the pepper, white pepper, or peel. The aroma is quite pungent, spicy flavor and medicinal properties, sweaty expel flatulence cure toothache, constipation and appetite. Methods of cooking. A whole or to the ground. The flavor of food. The fishy odor. The preservation of meat. As a component of curry and Panang curry Massaman curry, etc. It is also used white pepper in the soup.
5. Dried fruit, dried ripe fruit is red or auburn. A pungent and spicy aroma. Most of the hot chili pepper is the seed and filling. Also customize the colors in a beautiful way with the properties of elements and pituitary carminative, digestive tonic. The appetite. Methods of cooking. Curry Panang curry paste used to make sour and spicy ฉoeฉie because the color and not very
6. Nutmeg.
Nutmeg is the fruit of the nutmeg. Which is used as a spice. Most of the seeds. The seeds have a hard shell to crack the shell. Use only in a black bean aroma and pungent taste astringent.
Mace, the mace is called. In fact, not flowers. However, as the skin covering the sandalwood. Known. Seed coat (cord) fiber flat panel color display is a very pungent aroma. Taste is sour and astringent.
Properties of periodic maintenance of the driving wind and digestive flatulence. And put an ingredient in herbal medicine. Resolve the wind profile. Methods of cooking. To be roasted and then ground it into meal. Use deodorant smell and aroma of curries such as Kaeng Massaman curry Bue Mumbai Curry piercing the loop as well as in food precautions mace a compound Christina Park (Myristicin) if it is a trance dream I eat more than 5 grams of sandalwood to nausea, vomiting, dry mouth, dizziness, irregular heartbeat and can lead to death.
7. Eight cloves, anise, or sandalwood. The spices from China. The result is the dried fruit is the star of eight points. Reddish brown. The sweet spicy scent and medicinal properties expel the elements for periodic maintenance, pituitary dyspepsia, use in cooking. Before the fire, or boiled in oil before. The food makes a hawk or an appetizing aroma. Or a fine powder as an ingredient in cooking Spices. In the northern part of Labrador.
8. Coriander seeds and dried fruit. The small spheres. White, pale blue or brown and fragrant aroma, it is more or less depending on the seed. Coriander to taste the flavor of licorice-like properties of the soft top of the appetite. Relieve abdominal pain. Indigestion carminative and diuretic. Methods of cooking. Prior to cooking the beans first. Now, roasted and then pounded thoroughly hot. Panang curry is the curry Massaman curry with caraway seeds used. 9. Cumin and dried fruit or Etiinkaw. The result is a flat oval. Yellowish brown. Very fragrant. Spicy and bitter. Cumin seeds a little. Onion seed is a major benefit of the drug to drive a leucorrhea expel flatulence. And as an ingredient in herbal medicine. Methods of cooking. I used to have to break before you kiss. The marinated meat smell fishy. Top with coriander seeds. Slowly roasted to give flavor to the mix in the spices like curry powder Curry Curry or flavoring foods, breads, cakes.
10. Cinnamon are used. The bark of the cinnamon. Bay Soft, sweet, bitter, astringent and aromatic properties of the drug sweating, fatigue, a private firm uses a combination of a wind snuff. Cinnamon oil kills fungus and bacteria country effects. Methods of cooking. I used to be roasted or burned before. They are fragrant. The fishy smell of the meat. Put the mixture in the whole or ground spices such as curry, Massaman Beef Stew with Spices etc.
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Almond friands
funny menu for you
Almond friands
serves 5
ingredients
150g/5oz butter
75g/3oz flaked almonds
50g/2oz plain flour
175g/6oz icing sugar, plus extra,
to dust
5 egg whites
• Preheat the oven to 210?C/425?F/Gas mark 7. Lightly grease ten
125ml/4fl oz friand tins.
• Melt the butter in a small saucepan over a medium heat, then cook
for 3–4 minutes until the butter turns a deep golden colour. Strain to
remove any residue. Remove from the heat and set aside to cool until
just lukewarm.
• Put the flaked almonds in a blender or food processor, and chop until
finely ground. Transfer to a b owl, and sift in the flour and icing sugar.
• Put the egg whites in a separate bowl, and lightly whisk with a fork until
just combined. Add the lukewarm butter to the flour mixture along with
the egg whites. Mix gently with a metal spoon until all the ingredients
are well combined.
• Spoon some mixture into each friand tin to fill to three-quarters of the
way up the side. Put the tins on a baking tray, and bake in the centre of
the oven for 10 minutes. Reduce the oven temperature to 180?C/350?F/
Gas mark 4, and bake for another 5 minutes. Remove and leave in the
tins for 5 minutes before turning out onto a wire rack to cool completely.
Dust with icing sugar before serving.
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Almond friands
serves 5
ingredients
150g/5oz butter
75g/3oz flaked almonds
50g/2oz plain flour
175g/6oz icing sugar, plus extra,
to dust
5 egg whites
• Preheat the oven to 210?C/425?F/Gas mark 7. Lightly grease ten
125ml/4fl oz friand tins.
• Melt the butter in a small saucepan over a medium heat, then cook
for 3–4 minutes until the butter turns a deep golden colour. Strain to
remove any residue. Remove from the heat and set aside to cool until
just lukewarm.
• Put the flaked almonds in a blender or food processor, and chop until
finely ground. Transfer to a b owl, and sift in the flour and icing sugar.
• Put the egg whites in a separate bowl, and lightly whisk with a fork until
just combined. Add the lukewarm butter to the flour mixture along with
the egg whites. Mix gently with a metal spoon until all the ingredients
are well combined.
• Spoon some mixture into each friand tin to fill to three-quarters of the
way up the side. Put the tins on a baking tray, and bake in the centre of
the oven for 10 minutes. Reduce the oven temperature to 180?C/350?F/
Gas mark 4, and bake for another 5 minutes. Remove and leave in the
tins for 5 minutes before turning out onto a wire rack to cool completely.
Dust with icing sugar before serving.
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Pear cream pie
funny menu for you
Pear cream pie
serves 8
ingredients
For the shortcrust pastry
300g/11oz plain flour
pinch of salt
175g/6oz butter, cubed
50ml/2fl oz iced water
For the filling
700g11?2lb pears
100g/4oz sugar
500ml/18fl oz double cream
1?4 teaspoon freshly ground pepper
1 egg yolk, lightly beaten
• To make the shortcrust pastry, sift the flour and the salt together into a
large mixing bowl. Add the cubes of butter. Rub the butter and flour
together with your fingertips until the mixture has a coarse texture.
• Stirring lightly with a knife, sprinkle water over the dough until it just
begins to cohere. Gather the dough together into a ball, pressing it
together with your hands. Wrap in cling film and chill for 30 minutes.
• Preheat the oven to 180?C/350?F/Gas mark 4.
• Roll out the dough to a thickness of 3mm/1?8in and use two-thirds of it to
line a 23cm/9in pie dish.
• To make the filling, peel, core and slice the pears. Mix the pear slices
with the sugar and cream, and add the pepper. Fill the pie with this
mixture, and cover with the remaining dough. Glaze with the egg yolk,
and cut a small slit in the top so the steam can escape during cooking.
• Bake in the oven for about 50 minutes or until the top is browned. Serve
warm or cold.
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Pear cream pie
serves 8
ingredients
For the shortcrust pastry
300g/11oz plain flour
pinch of salt
175g/6oz butter, cubed
50ml/2fl oz iced water
For the filling
700g11?2lb pears
100g/4oz sugar
500ml/18fl oz double cream
1?4 teaspoon freshly ground pepper
1 egg yolk, lightly beaten
• To make the shortcrust pastry, sift the flour and the salt together into a
large mixing bowl. Add the cubes of butter. Rub the butter and flour
together with your fingertips until the mixture has a coarse texture.
• Stirring lightly with a knife, sprinkle water over the dough until it just
begins to cohere. Gather the dough together into a ball, pressing it
together with your hands. Wrap in cling film and chill for 30 minutes.
• Preheat the oven to 180?C/350?F/Gas mark 4.
• Roll out the dough to a thickness of 3mm/1?8in and use two-thirds of it to
line a 23cm/9in pie dish.
• To make the filling, peel, core and slice the pears. Mix the pear slices
with the sugar and cream, and add the pepper. Fill the pie with this
mixture, and cover with the remaining dough. Glaze with the egg yolk,
and cut a small slit in the top so the steam can escape during cooking.
• Bake in the oven for about 50 minutes or until the top is browned. Serve
warm or cold.
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Cherry clafoutis
funny menu for you
Cherry clafoutis
serves 6–8
ingredients
25g/1oz butter, melted
400g/1lb fresh cherries, pitted
50g/2oz plain flour
75g/3oz caster sugar
4 eggs, lightly beaten
250ml/9fl oz milk
icing sugar, to dust
• Preheat the oven to 180?C/350?F/Gas mark 4. Brush a 23cm/9in glass
or ceramic pie plate with melted butter.
• Spread the cherries on the bottom of the pie plate in a single layer.
• Sift the flour into a bowl, add the sugar and make a well in the centre.
Gradually add the combined eggs, milk and butter, whisking until
smooth and free of lumps.
• Pour the batter over the cherries, and bake for 30–35 minutes. Remove
from the oven and dust generously with icing sugar. Serve immediately.
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Cherry clafoutis
serves 6–8
ingredients
25g/1oz butter, melted
400g/1lb fresh cherries, pitted
50g/2oz plain flour
75g/3oz caster sugar
4 eggs, lightly beaten
250ml/9fl oz milk
icing sugar, to dust
• Preheat the oven to 180?C/350?F/Gas mark 4. Brush a 23cm/9in glass
or ceramic pie plate with melted butter.
• Spread the cherries on the bottom of the pie plate in a single layer.
• Sift the flour into a bowl, add the sugar and make a well in the centre.
Gradually add the combined eggs, milk and butter, whisking until
smooth and free of lumps.
• Pour the batter over the cherries, and bake for 30–35 minutes. Remove
from the oven and dust generously with icing sugar. Serve immediately.
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Citrus tart
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Citrus tart
serves 12
ingredients
For the pastry
175g/6oz plain flour
75g/3oz butter
3 tablespoons caster sugar
3 egg yolks
For the filling
finely grated zest of 1 lemon
juice of 3 lemons
juice of 1 orange
2 eggs plus 1 egg yolk
350ml/12fl oz double cream
175g/6oz caster sugar
• To make the pastry, sift the flour into a mixing bowl, make a well in the
centre and put the butter, sugar and egg yolks in it. Work with the
fingertips of one hand until these are blended, then gradually work in
the flour. Continue mixing until the pastry forms a smooth ball. Wrap in
cling film and chill for 30 minutes.
• Preheat the oven to 190?C/375?F/Gas mark 5. Grease a 28cm/11in
flan dish.
• Roll out the pastry and use to line the tin. Prick the base of the pastry
with a fork, and line with foil. Fill with baking beans and bake blind for
15–20 minutes until just brown. Remove from the oven to cool, and
reduce the oven temperature to 160?C/325?F/Gas mark 3.
• To make the filling, put the lemon zest in a large bowl with the lemon
and orange juice. Add the eggs and yolk, cream and sugar. Whisk the
mixture together until the sugar has dissolved and the top is fluffy. Pour
the filling into the pastry case and bake in the centre of the oven for
30–35 minutes until the filling is set. Serve warm or cold.
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Citrus tart
serves 12
ingredients
For the pastry
175g/6oz plain flour
75g/3oz butter
3 tablespoons caster sugar
3 egg yolks
For the filling
finely grated zest of 1 lemon
juice of 3 lemons
juice of 1 orange
2 eggs plus 1 egg yolk
350ml/12fl oz double cream
175g/6oz caster sugar
• To make the pastry, sift the flour into a mixing bowl, make a well in the
centre and put the butter, sugar and egg yolks in it. Work with the
fingertips of one hand until these are blended, then gradually work in
the flour. Continue mixing until the pastry forms a smooth ball. Wrap in
cling film and chill for 30 minutes.
• Preheat the oven to 190?C/375?F/Gas mark 5. Grease a 28cm/11in
flan dish.
• Roll out the pastry and use to line the tin. Prick the base of the pastry
with a fork, and line with foil. Fill with baking beans and bake blind for
15–20 minutes until just brown. Remove from the oven to cool, and
reduce the oven temperature to 160?C/325?F/Gas mark 3.
• To make the filling, put the lemon zest in a large bowl with the lemon
and orange juice. Add the eggs and yolk, cream and sugar. Whisk the
mixture together until the sugar has dissolved and the top is fluffy. Pour
the filling into the pastry case and bake in the centre of the oven for
30–35 minutes until the filling is set. Serve warm or cold.
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Chocolate meringue pie
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Chocolate meringue pie
serves 6
ingredients
225g/8oz dark chocolate
digestive biscuits
25g/1oz butter, melted
For the filling
3 egg yolks
50g/2oz caster sugar
50g/2oz cornflour
600ml/1pt milk
100g/4oz dark chocolate (at least
70% cocoa solids)
For the meringue
2 egg whites
100g/4oz caster sugar
1?2 teaspoon vanilla essence
• Preheat the oven to 160?C/325?F/Gas mark 3.
• Put the digestive biscuits in a plastic bag, and crush with a rolling pin.
Pour into a mixing bowl. Stir the butter into the biscuit crumbs until well
mixed. Press the biscuit mixture firmly into the bottom and up the sides of
a 23cm/9in flan tin or dish.
• To make the filling, beat the egg yolks, sugar and cornflour in a large
bowl until they form a smooth paste, adding a little of the milk if
necessary. Heat the milk until almost boiling, then slowly pour into the
egg mixture, whisking well.
• Return the mixture to the saucepan and cook gently, whisking constantly,
until it thickens. Remove from the heat. Melt the chocolate in a heatproof
bowl set over a pan of simmering water. Whisk the melted chocolate
into the mixture in the saucepan. Pour the mixture into the digestive
biscuit base.
• To make the meringue, whisk the egg whites in a large mixing bowl until
standing in soft peaks. Gradually whisk in about two-thirds of the sugar
until the mixture is thick and glossy. Fold in the remaining sugar and the
vanilla essence. Spread the meringue over the filling.
• Bake the pie in the centre of the oven for 30 minutes. Serve warm.
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Chocolate meringue pie
serves 6
ingredients
225g/8oz dark chocolate
digestive biscuits
25g/1oz butter, melted
For the filling
3 egg yolks
50g/2oz caster sugar
50g/2oz cornflour
600ml/1pt milk
100g/4oz dark chocolate (at least
70% cocoa solids)
For the meringue
2 egg whites
100g/4oz caster sugar
1?2 teaspoon vanilla essence
• Preheat the oven to 160?C/325?F/Gas mark 3.
• Put the digestive biscuits in a plastic bag, and crush with a rolling pin.
Pour into a mixing bowl. Stir the butter into the biscuit crumbs until well
mixed. Press the biscuit mixture firmly into the bottom and up the sides of
a 23cm/9in flan tin or dish.
• To make the filling, beat the egg yolks, sugar and cornflour in a large
bowl until they form a smooth paste, adding a little of the milk if
necessary. Heat the milk until almost boiling, then slowly pour into the
egg mixture, whisking well.
• Return the mixture to the saucepan and cook gently, whisking constantly,
until it thickens. Remove from the heat. Melt the chocolate in a heatproof
bowl set over a pan of simmering water. Whisk the melted chocolate
into the mixture in the saucepan. Pour the mixture into the digestive
biscuit base.
• To make the meringue, whisk the egg whites in a large mixing bowl until
standing in soft peaks. Gradually whisk in about two-thirds of the sugar
until the mixture is thick and glossy. Fold in the remaining sugar and the
vanilla essence. Spread the meringue over the filling.
• Bake the pie in the centre of the oven for 30 minutes. Serve warm.
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The Dessert Thai Mango Sticky Rice.
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The Dessert Thai Mango Sticky Rice.
* 3 or ripe mangoes.
* 1 kg of rice.
* 450 grams of cream.
* Salt 3/4 tsp.
* 550 grams of sugar.
* 3-5 pandan leaves.
* 5 tablespoons golden beans.
* 2 cups coconut milk (for water molds).
* Salt 1/4 teaspoon (a dash for the water).
1. Used to wash rice and soak in water for a one night, then drain the water.2. The second set in which some whites or Steamer. Then place the sticky side down on a white cloth. Then steamed until the rice is cooked.3. In a small pot, add sugar, salt and pepper (3/4 cup) and coconut milk and bring to a gentle heat. Stir until all ingredients well. Then put into the pandan. While it is off.4. In a medium bowl. Add rice and steamed until cooked, then go down. Then put the coconut milk to boil it down to the third stage. Stir until ingredients together. And left at least 15 minutes.5. While waiting. Prepare topping by mixing coconut cream (2 cups) and salt (1/4 teaspoon) in a small pot. And put it on slowly. Stir until salt is dissolved over the fire.6. Peel the mango and sticky rice plate served on a plate at the plate, then sprinkle with coconut and nuts topped with gold. Peel mangoes should be served immediately after the other.
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The Dessert Thai Mango Sticky Rice.
* 3 or ripe mangoes.
* 1 kg of rice.
* 450 grams of cream.
* Salt 3/4 tsp.
* 550 grams of sugar.
* 3-5 pandan leaves.
* 5 tablespoons golden beans.
* 2 cups coconut milk (for water molds).
* Salt 1/4 teaspoon (a dash for the water).
1. Used to wash rice and soak in water for a one night, then drain the water.2. The second set in which some whites or Steamer. Then place the sticky side down on a white cloth. Then steamed until the rice is cooked.3. In a small pot, add sugar, salt and pepper (3/4 cup) and coconut milk and bring to a gentle heat. Stir until all ingredients well. Then put into the pandan. While it is off.4. In a medium bowl. Add rice and steamed until cooked, then go down. Then put the coconut milk to boil it down to the third stage. Stir until ingredients together. And left at least 15 minutes.5. While waiting. Prepare topping by mixing coconut cream (2 cups) and salt (1/4 teaspoon) in a small pot. And put it on slowly. Stir until salt is dissolved over the fire.6. Peel the mango and sticky rice plate served on a plate at the plate, then sprinkle with coconut and nuts topped with gold. Peel mangoes should be served immediately after the other.
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Californian baked pears
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Californian baked pears
serves 4
ingredients
25g/1oz butter
1 teaspoon granulated sugar
grated zest of 1?2 lemon
4 dessert pears
300g/11oz canned fruit cocktail
in syrup
1?2 teaspoon mixed spice
• Preheat the oven to 190?C/
375?F/Gas mark 5.
• Melt the butter in a flameproof
casserole dish. Add the sugar and
lemon zest. Peel the pears, and
turn in this mixture. Cover and
bake for 30 minutes.
• Add the fruit cocktail and its syrup,
and sprinkle with the mixed spice.
Return to the oven for 10 minutes.
• Lift the pears out onto warmed
plates. Stir the fruit cocktail well
into the pan juices. Spoon around
the pears, and serve immediately.
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Californian baked pears
serves 4
ingredients
25g/1oz butter
1 teaspoon granulated sugar
grated zest of 1?2 lemon
4 dessert pears
300g/11oz canned fruit cocktail
in syrup
1?2 teaspoon mixed spice
• Preheat the oven to 190?C/
375?F/Gas mark 5.
• Melt the butter in a flameproof
casserole dish. Add the sugar and
lemon zest. Peel the pears, and
turn in this mixture. Cover and
bake for 30 minutes.
• Add the fruit cocktail and its syrup,
and sprinkle with the mixed spice.
Return to the oven for 10 minutes.
• Lift the pears out onto warmed
plates. Stir the fruit cocktail well
into the pan juices. Spoon around
the pears, and serve immediately.
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Recipes for Health: Low-fat carrot cake.
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Recipes for Health: Low-fat carrot cake.
This is a delicious carrot cake. You can easily do yourself. And make you enjoy the taste of this cake. If you eat with a cup of tea.
In preparation for cooking: 20 minutes.
It is used to make: 40 minutes.
Time to make: 1 hour
Ingredients:.
1 cup cake flour.
1 cup flour.
Soda 2 tsp.
1 teaspoon cinnamon.
Ground nutmeg 1/2 tsp.
4 egg whites of eggs.
1 cup brown sugar.
1 cup apple sauce (not sweet).
Low fat egg 1/2 cup.
Vanilla extract 1/2 tsp.
Crushed pineapple, drained 8 oz.
2 cups shredded carrots.
Raisins 1/2 cup.
Walnuts, ground 1/4 cup.
Cream cheese 1/4 cup.
Low-fat cream cheese 1/4 cup.
Fat, low sugar, 1/2 cup.
Lemon juice 1 tsp.
Tea vanilla 1/2 tsp.
Preparing healthy food: low fat carrot cake.
Use of fire in the pan and bake at 350 degrees for 13 * 9 inches.
Mix flour, soda, cinnamon, nutmeg and salt in large bowl. And mix to combine. After using it for another cup of sugar until the egg white mixture into the sauce, followed by apples, butter and low-fat vanilla and gradually mix the flour mixture slowly until the flour and eggs together. And gradually add the carrots, pineapple, raisins and walnuts into the. Stir until everything is well and put into the oven. Take the time to Baked 35-40 minutes to cool before being coated with sugar.
For Engm sugar reacts with the cake:.
City Creek cheese mixed with lemon juice and vanilla. Add powdered sugar and fat to meet the requirements. Then pour on the cake to cool it.
Cut cake into 16 pieces into a square race.
Nutrition: 269 calories, calories from fat 29 Total Fat 3.3g (SAT 1.1g) 5mg cholesterol, 244mg sodium, 54.9g carbohydrates, 2.7g fiber, protein 5g.
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Recipes for Health: Low-fat carrot cake.
This is a delicious carrot cake. You can easily do yourself. And make you enjoy the taste of this cake. If you eat with a cup of tea.
In preparation for cooking: 20 minutes.
It is used to make: 40 minutes.
Time to make: 1 hour
Ingredients:.
1 cup cake flour.
1 cup flour.
Soda 2 tsp.
1 teaspoon cinnamon.
Ground nutmeg 1/2 tsp.
4 egg whites of eggs.
1 cup brown sugar.
1 cup apple sauce (not sweet).
Low fat egg 1/2 cup.
Vanilla extract 1/2 tsp.
Crushed pineapple, drained 8 oz.
2 cups shredded carrots.
Raisins 1/2 cup.
Walnuts, ground 1/4 cup.
Cream cheese 1/4 cup.
Low-fat cream cheese 1/4 cup.
Fat, low sugar, 1/2 cup.
Lemon juice 1 tsp.
Tea vanilla 1/2 tsp.
Preparing healthy food: low fat carrot cake.
Use of fire in the pan and bake at 350 degrees for 13 * 9 inches.
Mix flour, soda, cinnamon, nutmeg and salt in large bowl. And mix to combine. After using it for another cup of sugar until the egg white mixture into the sauce, followed by apples, butter and low-fat vanilla and gradually mix the flour mixture slowly until the flour and eggs together. And gradually add the carrots, pineapple, raisins and walnuts into the. Stir until everything is well and put into the oven. Take the time to Baked 35-40 minutes to cool before being coated with sugar.
For Engm sugar reacts with the cake:.
City Creek cheese mixed with lemon juice and vanilla. Add powdered sugar and fat to meet the requirements. Then pour on the cake to cool it.
Cut cake into 16 pieces into a square race.
Nutrition: 269 calories, calories from fat 29 Total Fat 3.3g (SAT 1.1g) 5mg cholesterol, 244mg sodium, 54.9g carbohydrates, 2.7g fiber, protein 5g.
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