2010 | recipes food cooking

Turkey With Chestnuts

11:14 PM |

Cooking time 40 minutes per kilo weight of turkey, plus 20 minutes
ingredients:
1 turkey
1/2 a kilo of sausages
1 onion, nutmeg, salt and pepper
3/4 kilo of boiled chestnuts

clean the turkey carefully. remove the skin from the sausages and mix the meat with the finely chopped onion,
salt, pepper and some freshly grated nutmeg. add the boiled chestnuts and fill the turkey with this stuffing. sew
up the opening and bake the turkey in the oven, basting it from time to time with its juice.
place the turkey on a warmed serving dish and serve in the sauce boat.

Suggestions: cook the chestnuts in bolling water, being careful that they do not break. netforinfo.com

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Kidneys In Cream Sauce

10:47 PM | Labels: Soup

ingredients:

3 veal kidneys
125 grams of button mushrooms
1/2 glass of brandy
6 table spoon of single cream
butter, salt and pepper

clean all the fat, membrane and never from the kidneys and cut them in pieces. wash the mushrooms and slice.
them finely. heat the butter in a frying pan and brown the kidneys. add salt, pepper and the mushrooms slice.
pour in the brandy and sat it alight. when the flame has died away, transfer the contents of the pan to a warmed dish. add the cream, stir and then return the mixture to the pan. bring to the boil and serve
.

Suggestion:
wash the kidneys very well and soak them for half an hour in cold water and vinegar before use

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Cream Of Chicken And Mushroom Soup

10:22 PM | Labels: Soup

ingredients:

1 small chicken
600 grams of button mushrooms
100 grams of butter, 75 grams of flour
1 bowl of bechamel sauce
250 grams of single cream
1 leek 1 carrot, 1 stick of celery .
1 liter of stock, salt and pepper

heat half the butter in a saucepan and mix in the flour, string well to prevent lumps forming. stir in the stock and

bring to the boil add the chicken and the celery, carrot and leek cut into small pieces. season with salt and pepper and simmer for 40 minutes. strain the soup and cut the meat into small pieces.

return the soup to the saucepan and add some of the bechamel and half the cream. bring to the boil and

simmer vary gently for 15 minutes.meanwhile, fry the mushrooms in the remaining butter.chop them vary

finely and blend them with the rest of the bechamel, the cream and the chicken pieces. add this mixture

to the soup season to taste and simmer a few minutes longer. serve vary hot.

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tEt cHinese nEW yEAR fOOD

3:43 PM | Labels: Tet chinese new year

These men and women depend on the sea, maritime wealth, thanks to the sea by providing the most detailed seafood, they had to God, a Chinese woman called Nuwo.

The Chinese food, including fish sticks, the most common salmon, or like to watch parang, and mixed with chopped vegetables and soy sauce mixed fermentation to charming effect. Singapore's labor-intensive preparation is necessary because Yusheng, dishes always in the Chinese-majority countries such as Singapore and date only on special occasions, such as Chinese New Year.

Yusheng is a popular dish in Singapore hotels and restaurants. According to tradition in the YWCA Fort Canning Lodge in Singapore, the family will gather in the rain and clues on the desktop, will toss the food crushed bits into the air and sigh good luck wishes. This practice, known as the "traditional toss, " I win one.

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Traditional Chinese New Year Foods

3:35 PM | Labels: traditional foods

Start the New Year's Eve, Thanksgiving gatherings, on the one usually include rice pudding cake cake-like creation, a bit sticky, is said to help people advance to a higher arrangement and wealth, step by step.

New Year's Eve celebration in northern China, dumplings, or jiao to look like gold ingots of money hereby coin the correct pronunciation of words in Ming Dynasty, it sounds like the name of the earliest use of paper money. So people believe they will bring in the New Year's Eve we serve prosperity and wealth.

Chinese new year decorations

Chinese new year food

In order to claim their money in a changing in the new year, people will eat their food money 'at midnight. In addition, several chefs will be hidden in a clean coin dumplings a lucky person to find. In addition, to ensure that they have good luck in the upcoming New Year, to avoid misfortune, most of the dishes prepared with the overall food; not been cut off, with a knife, what knife or knives during the holidays is considered as unlucky.

Long noodles are used in the table to ensure that everyone in the New Year's table will have a long, healthy life. Happiness, longevity and prosperity, seem to appear in the name of the food service in the Chinese New Year meal.

Chinese new year couplets

Chinese new year food

Dry hair hoe see rich oyster and seaweed is a good sound business and wealth. When visiting a family, couples and individuals in the Chinese New Year, it is customary to bring a gift, such as oranges or orange, because their Chinese name sounds like wealth or gold.

Fish is another staple of the Chinese New Year dinner, although this is never fully eaten to ensure good luck for a year at home and carp fish is always a profitable, because it symbolizes the coming year.

Traditional chinese new year dishes

Chinese new year food

There is always a meat or any one hundred fifty-five kinds of vegetables are symbolic of the five blessings of New Year's - the wealth, longevity, virtue, wisdom and peace.

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Moroccan lamb steaks

7:07 PM | Labels: Main Dishes, Moroccan Recipes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan lamb steaks Recipe. Enjoy Arabic cooking recipes and learn how to make Moroccan lamb steaks.

Cooking Time 15 minutes

Ingredients (serves 4)

1 1/2 tsp ground cumin
1 tsp ground sweet paprika
1/4 tsp cayenne pepper
1/4 tsp salt
4 (about 400g) lamb leg steaks
1 tbs olive oil
Roast vegetable couscous, to serve

Method

1. Combine the cumin, paprika, cayenne pepper and salt on a plate. Dip the lamb in the cumin mixture to evenly coat.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the lamb and cook for 3 minutes each side for medium or until cooked to your liking. Remove from heat. Slice the lamb into 2cm-thick strips.
3. Divide the roast vegetable couscous among serving plates. Top with lamb and serve immediately.

Notes
Leftovers: Use the cumin, paprika and cayenne pepper mixed with reduced-fat dairy spread to flavour grilled meats and poultry.

Source
Good Taste - April 2005, Page 56
Recipe by Jane Charlton

More Lam recipes:

Middle Eastern Lamb Stew

Lamb Chops with Lebanese Green Beans

Moroccan Lamb Casserole

Moroccan Lamb Roast

Moroccan Lamb Tagine with Honey and Apricots

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Chocolate souffle

7:59 AM | Labels: Dessert

preparation time 15 minutes
cooking: time 60 minutes

Ingredients:
1/2 liter of milk
100 grams of sugar
50 grams of flour, 50 grams of butter
100 grams of powder cocoa or chocolate
4 eggs
butter a souffle dish and sprinkle sugar over the bottom and up the sides

Melt the butter, then stir in the flour well, bring the milk to the boil with the sugar and pour it slowly over the
butter and flour mixture, stirring all the time. simmer for 5 minutes then remove from the heat.
blend in the cocoa and let the mixture cool. stir in the egg yolks, one by one, and last of all fold in the stiffly
beaten egg white. pour the souffle mixture quickly into the buttered dish and cook in a moderate oven for
45 minutes. serve immediately.

top class foods

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Shrimp on the skewer

12:11 AM | Labels: see food

4 serving

Time required 40 minutes

Ingredients:

24 large shrimp (preferably with the heads still attached)

6 tablespoons butter, 1 lemon,

1 tablespoon dry mustard,

1 clove garlic, handful parsley, few drops Worcestershire sauce,

About 30 bay leaves or sage leave, ¼ cup olive oil, salt, pepper

Finely chop the parsley and garlic. Put the butter, a little softened, in a bowl and punch with a wooden spoon until creamy. Then add the mustard (1), a few drops of Worcestershire sauce (2), the chopped garlic and parsley, and few droop of lemon

Juice. Set aside wash the shrimp very carefully, but keep in the shell: dry in a dish

Cloth (3). Thread shrimp on long metal skewers, with a bay leaf or sage leaf between

Each one (4). Brush lightly with oil and put on a hot griddle or beneath a preheated

Broiler (5). When a dark crust has formed on one side, turn (6) and continue to cook

Until done, about 5 minutes altogether. Season with salt and pepper, and serve in a

Platter with the mustard.recipes-food-cooking.blogspot.com

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Mantis shrimp in parsley sauce

12:03 AM | Labels: see food

4 serving

Time required 40 minutes

Ingredients:

2 lb mantis shrimp or ordinary large shrimp,

1 clove garlic, large handful parsley,

½ onions, 1 bay leaf, ½ lemon ¼ teaspoon thyme,

1 cup dry white wine, 1/3 cup olive oil, ½ teaspoon, salt.

Finely chop the parsley and garlic, put in a bowl, and add a pinch each of salt and pepper,

½ cup of the olive oil (1), plus the juice from half of lemon (2).You should have a medium-thick sauce sat aside.

Wash the shrimps in a large frying pan, brown the chopped onion in remaining olive oil. add the shrimp and cook over a high flame, stirring with a wooden spoon. add wine (3), one cup water, thyme, bay leaf, peppercorns (4), a pinch of salt, and bring to boil. cover and simmer slowly 10 minutes. transfer the shrimps

to a deep platter with a skimmer (5), sprinkle with the parsley sauce (6), and serve.

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Octopus stew

8:17 AM | Labels: see food

4 serving

Time required 2 hours

Fresh octopus must first be hit with wooden hammer before cooking to split down the

Fibers and create the meat tender and more eatable. Next take out the skin, flaking from

The base of the sac (1) and working toward the tips of tentacles, pull away and remove

The eyes and the horny beak, pushing upwards with your thumbs at base of the tentacles

(2) If the octopus is vary large, divide the body sac from the tentacles lastly, press

Out the insides along with the sacs contain the black ink and yellow fluid, then turn the body inside out and wash carefully.

Bring plenty of salted water to a boil add vinegar, and balance the octopus for 3 minutes

(3). Drain thoroughly. Put the octopus in an earthenware pot (4), add the chili pepper,

Chopped parsley (5), peel tomatoes, either chopped or cubed (6). Oil (7) and a pinch of salt. Cover the pot with two sheets of baking paper (8) or aluminum foil. Press the lid down tight, and tie the paper or foil to the rim of the casserole with kitchen twine (9).

The paper stops the juice from evaporating during cooking octopus must always be cooked in a strongly cover pot or pan. Put the pan in a 350’f oven and cook the octopus

For a good hours. Instead of stirring, shake the pot gently from time to prevent sticking

When cooked, let stew stand at least 15 minutes before serving. This dish, which is outstanding hot, warm, or cold, is traditionally served in the pot which it was cooked.

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Shish Barak with Yoghurt - How to Make Shish Barak with Yoghurt

2:06 PM | Labels: Lebanese Recipes, Main Dishes, Ramadan Recipes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shish Barak with Yoghurt Recipe. Enjoy Arabic cooking recipes and learn how to make Shish Barak with Yoghurt.

Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients (Serves 5 persons)

6 cups yoghurt or 1½ kg
1 egg yolk, beaten
2 tablespoons corn flour, dissolved in the egg yolk and ½ cup or 125ml of water
2 cloves garlic, crushed
½ cup coriander leaves, finely chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon white ground pepper
500 g ready-made shish barak

Preparation

Place the yoghurt in a large saucepan and add the MAGGI® Chicken Bouillon cubes with the corn flour. Stir the ingredients well until thoroughly mixed.

Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.

Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.

Meanwhile, bake the shish barak in hot oven until they have a golden color.

Gently add the shish barak to the yoghurt sauce and serve.

Nutritional Information

Preparation time : 10 minutes
Cooking time : 15 minutes
Fats : 19.00 g
Protein : 21.00 g
Carbohydrate : 58.00 g
Energy : 481.00 Kcal

More Arabic Food recipes...

Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine
Lebanese Platter
Moroccan rissoles with minted cucumber salad

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Curry Chicken

12:49 PM | Labels: chicken

Ingredients

· 1 chicken (cut in small pieces)

· 1 tbsp Vegetable oil

· 2 Cloves garlic, chopped

· 2 Scallions, chopped

· 1 tbsp Curry powder

· 1 tbsp Allspice

· 1 tsp ginger

· 1/2 cup chicken broth

· 1 large Potato diced

Heat the vegetable oil and add the garlic, scallions, pepper, curry, allspice, chicken broth, and ginger.

Cook for a 5 minutes then add the chicken. Cook on medium heat for 30 minuets then add potatoes.

Cook until potatoes are tender

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Quick horseradish sauce for beef

8:24 AM | Labels: sauce

The cold standby sauce that can be stirred together at last minute.

Ingredients:

½ cup sour cream

1 to 2 tablespoons prepared white horseradish, drained and squeezed

Dry in a kitchen towel

Mix the sour cream with horseradish in a small bowl. Turn into a serving bowl and

Chill until ready to serve.

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HOT AND SPICY MUSTARD SAUCE FOR HAM

8:00 AM | Labels: sauce

I always double this sauce slice it keep well for a couple of week in this refrigerator and

We like it as as an accompaniment to cold turkey as well as cold ham, and as a sandwich

Spread, too, in place of mayonnaise or mustard.

Ingredients:

½ cup firmly packed light brown sugar

2 table spoons dry mustard

1 chicken bouillon cube

¼ cup boiling water

¼ cup white vinegar

1 large egg, well beaten

Mix the brown sugar and mustard in the top of a double. Dissolve the bouillon cube in the

Boiling water and stir in the vinegar. Stir into the sugar mixture, along with the egg. Set the double boiler over simmering water and cook, stirring constantly, until thick, about

5 minutes. Turn into a serving bowl. Cool, cover, and refrigerate until serving time. The

sauce may be gently reheated or served chilled or at room temperature.

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SMOKED SALMAON MOUSSE

9:31 AM | Labels: Salads

Every time I serve what I hope there will be little left for me to taste the next day. It never existed.

Material:
6 oz Nova Scotia, Scottish or Norwegian smoked salmon, cut intopieces
¼ pound (1 stick) butter, softened
¼ cup light cream or half and half
1 tablespoon chopped fresh dill
1 tablespoon chopped scallions
1 tablespoon fresh lemon juice
3 or 4 laps of the pepper plant dill for garnish
Pumpernickel cocktail bread

Treat salmon in a food processor or blender until roughly chopped.Slowly add the butter and cream, continue to process until smoothmixture varies. Add dill, scallions, lemon juice and pepper andprocess again until well blended. Scrape

mixture into a serving bowl, stir in a mound of Interest
Cover and refrigerate until just before serving. Bring to room temperature to soften slightly and garnish with some dill spring.Serve with pumpernickel cocktail.

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SPICY APPLE BALLS

9:25 AM | Labels: Salads

I could not help but think this includes the old. The kids love it. Mostof the cooking liquid will be left and I was never able to throw it away, so sometimes I boil down further to make a sauce for vanillaice cream. Another time I had soda water in the syrup, add ice cubes, and surprisingly good start.

Material:
1 cup sugar
½ cup water
1 tablespoon white vinegar
¼ cup small cinnamon hot candies

4 large Golden Delicious or Rome Beauty Mix sugar, vinegar,water, and candy in a medium saucepan. Bring to a boil and simmer gently for 5 or 6 minutes, stirring occasionally, until candyis melted. Meanwhile, peel apples and cut into balls (and half aball) with a bowler ball cutter. Try to get as many balls as possiblefrom every Apple. Drop the balls into the syrup and simmer gently,stirring often, until tender, 6 or 7 minutes. Remove the potato ballswith slotted spoon to a bowl. Spoon tablespoon drops 2 to 3 tablespoons of the ball, then cover tightly and refrigerate until readyto serve
time. Balls will keep well for one or two weeks.

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