Auntie Anne's Pretzels
Servings Size: 1
INGREDIENTS:
1 1/2 tsp Yeast, 1/2 tsp Brown sugar, 1 tsp Salt, 1 1/2 c Water,
4 c Bread flour, 2 tsp Baking soda, 2 c Warm water, 1/2 lb Butter,
2 Tbsp Honey, White sugar Brown sugar.
*********
Preparation Instructions: Mix yeast, brown sugar, dash of salt
and 1 1/2 cups water. Let sit for five minutes. Add bread flour.
Knead well. Let rise for about one hour. Grease baking sheet.
Mix baking soda and warm water. Take a piece of dough and roll
and shape into a pretzel. The easiest way to shape is to roll
into a rope, whatever size you prefer. Pinch ends of rope then
bring ends of rope to other side of circle. Dip pretzels in
warm water and baking soda mixture and put on baking sheet.
Bake at 425F for about 12 minutes. While still hot, brush
with melted butter and honey. Sprinkle with white and brown
sugar (approx. half and half mixture).
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BABOLI PIZZA CRUST
BABOLI PIZZA CRUST
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1/4 c Water -- warm
6 tb Olive oil -- + extra for pan
6 c Flour
1 t Salt (Optional)
2 1/4 c Water -- warm
-----TOPPINGS-----
SEA SALT -- OR KOSHER SALT
Pepper -- ground
4 tb Olive Oil
Chopped Rosemary and Thyme
2 tb Water
Mix together first six ingredients and let rise 30 to
0 minutes. Divide dough into 3 parts and place in 3
olive-oiled pie pans. Dimple dough with fingers. Mix
olive oil and water, brush tops with this mixture.
Sprinkle on top: sea salt, pepper, rosemary and thyme.
Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
minutes. May dip in olive oil. Peggy also says if the
herbs are dried to soak in water 10 minutes and then
pat dry with paper towels.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1/4 c Water -- warm
6 tb Olive oil -- + extra for pan
6 c Flour
1 t Salt (Optional)
2 1/4 c Water -- warm
-----TOPPINGS-----
SEA SALT -- OR KOSHER SALT
Pepper -- ground
4 tb Olive Oil
Chopped Rosemary and Thyme
2 tb Water
Mix together first six ingredients and let rise 30 to
0 minutes. Divide dough into 3 parts and place in 3
olive-oiled pie pans. Dimple dough with fingers. Mix
olive oil and water, brush tops with this mixture.
Sprinkle on top: sea salt, pepper, rosemary and thyme.
Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
minutes. May dip in olive oil. Peggy also says if the
herbs are dried to soak in water 10 minutes and then
pat dry with paper towels.
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Baby Ruth Candy Bar
Baby Ruth Candy Bar
Beneath the chocolate of Nestl?s popular candy bar
is a chewy, peanut-covered center that resembles
Hershey's PayDay. To clone this one we'll only have
to make a couple adjustments to the PayDay clone recipe,
then add the milk chocolate coating. Even though the
wrapper of this candy bar calls the center "nougat,"
it's more of a white or blonde fudge that you can make
in a saucepan on your stovetop with a candy thermometer.
Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips
1. Combine all ingredients for the centers, except the
powdered sugar, in a small saucepan over low heat. Stir
often as the caramel slowly melts. When the mixture is smooth,
add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don't let it sit too long - you want the candy
to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
Page 1
Baby Ruth? Candy Bar.txt
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides.
If needed, brush additional caramel onto the roll, then turn it onto
the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an
additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30
seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
forks, one at each end of the candy bar, and tap the forks on the
top edge of the bowl so that much of the chocolate drops off.
Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.
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Beneath the chocolate of Nestl?s popular candy bar
is a chewy, peanut-covered center that resembles
Hershey's PayDay. To clone this one we'll only have
to make a couple adjustments to the PayDay clone recipe,
then add the milk chocolate coating. Even though the
wrapper of this candy bar calls the center "nougat,"
it's more of a white or blonde fudge that you can make
in a saucepan on your stovetop with a candy thermometer.
Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips
1. Combine all ingredients for the centers, except the
powdered sugar, in a small saucepan over low heat. Stir
often as the caramel slowly melts. When the mixture is smooth,
add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don't let it sit too long - you want the candy
to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
Page 1
Baby Ruth? Candy Bar.txt
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides.
If needed, brush additional caramel onto the roll, then turn it onto
the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an
additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30
seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
forks, one at each end of the candy bar, and tap the forks on the
top edge of the bowl so that much of the chocolate drops off.
Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.
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Baskin-Robbins? B.R. Blast
Baskin-Robbins? B.R. Blast?
Burt Baskin and Irv Robbins' idea to franchise their ice
cream stores for rapid growth was so inspired that the
company's former milk shake machine salesman, Ray Kroc,
adopted the technique to successfully expand his new chain
of McDonald's hamburger outlets.
Ice cream is this chain's staple. So this coffee drink,
unlike the Frappuccino made famous by Starbucks, requires
adding ice cream for a creamy texture and rich taste.
If you've got a blender you can clone either of the two
varieties of this refreshing coffee beverage. For
chocoholics bent on everything mocha, just add some
chocolate syrup to the mix.
Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender
and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth
and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add
whipped cream to the top of each drink followed by a sprinkle
of cinnamon.
Makes 2 large drinks.
Mocha
For this version, add 2 tablespoons of chocolate syrup to
the recipe above and prepare as described.
Tidbits
Make double-strength coffee in your coffee maker by adding
half the water suggested by the manufacturer. Allow coffee
to chill in the refrigerator before using it in this recipe.
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Burt Baskin and Irv Robbins' idea to franchise their ice
cream stores for rapid growth was so inspired that the
company's former milk shake machine salesman, Ray Kroc,
adopted the technique to successfully expand his new chain
of McDonald's hamburger outlets.
Ice cream is this chain's staple. So this coffee drink,
unlike the Frappuccino made famous by Starbucks, requires
adding ice cream for a creamy texture and rich taste.
If you've got a blender you can clone either of the two
varieties of this refreshing coffee beverage. For
chocoholics bent on everything mocha, just add some
chocolate syrup to the mix.
Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender
and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth
and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add
whipped cream to the top of each drink followed by a sprinkle
of cinnamon.
Makes 2 large drinks.
Mocha
For this version, add 2 tablespoons of chocolate syrup to
the recipe above and prepare as described.
Tidbits
Make double-strength coffee in your coffee maker by adding
half the water suggested by the manufacturer. Allow coffee
to chill in the refrigerator before using it in this recipe.
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Lone Star Steakhouse? Lettuce Wedge Salad
Lone Star Steakhouse? Lettuce Wedge Salad
Why waste time chopping up the lettuce when you can just
hack a head into four chunks, dress it up and serve? This
unique presentation is not only easy to make, but also a
deliciously different way to serve your next salad. The creamy
bleu cheese dressing is a cinch to make from scratch and tastes
much better than anything you'll buy in a store. Add a bit of
extra crumbled bleu over the top, some freshly diced tomatoes,
and you're well on your way to a fancy-pants side salad that'll
surely impress.
Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)
Do the wedge.
1. Use an electric mixer to combine all ingredients for bleu
cheese dressing in a medium bowl.
2. Slice a head of iceberg lettuce into quarters through the
stem end. Cut the stem off of the wedges and arrange each one
on a plate.
3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce
wedge.
4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
5. Sprinkle 1/4 cup of diced tomato over the top and serve.
Makes 4 servings.
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Why waste time chopping up the lettuce when you can just
hack a head into four chunks, dress it up and serve? This
unique presentation is not only easy to make, but also a
deliciously different way to serve your next salad. The creamy
bleu cheese dressing is a cinch to make from scratch and tastes
much better than anything you'll buy in a store. Add a bit of
extra crumbled bleu over the top, some freshly diced tomatoes,
and you're well on your way to a fancy-pants side salad that'll
surely impress.
Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)
Do the wedge.
1. Use an electric mixer to combine all ingredients for bleu
cheese dressing in a medium bowl.
2. Slice a head of iceberg lettuce into quarters through the
stem end. Cut the stem off of the wedges and arrange each one
on a plate.
3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce
wedge.
4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
5. Sprinkle 1/4 cup of diced tomato over the top and serve.
Makes 4 servings.
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Marie Callendar's Honey Butter
Marie Callendar's Honey Butter
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Spreads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Van Geffen VGHC42A
1/4 pound Butter
1/2 cup Honey
6 slices Bacon; cook crisp -- crumble
Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light
and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till
thoroughly combined and smooth. Keep refrigerated in covered container to
serve within a week.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Spreads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Van Geffen VGHC42A
1/4 pound Butter
1/2 cup Honey
6 slices Bacon; cook crisp -- crumble
Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light
and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till
thoroughly combined and smooth. Keep refrigerated in covered container to
serve within a week.
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Long John Silver's Batter
Long John Silver's Batter
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Dressings
Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
LAWRIE (RGGW25A)
Bisquick
Pancake mix
Club soda
With wire whisk whip together equal parts Bisquick & boxed pancake mix with
club soda till it's the consistency of buttermilk. Moisten fish fillets in
water & then coat lightly but evenly in flour. Let dry on waxed paper 5
minutes. Spear pieces one at a time with tip of sharp knife & coat in
batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
browned. Do not use tongs or coating will break apart.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Dressings
Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
LAWRIE (RGGW25A)
Bisquick
Pancake mix
Club soda
With wire whisk whip together equal parts Bisquick & boxed pancake mix with
club soda till it's the consistency of buttermilk. Moisten fish fillets in
water & then coat lightly but evenly in flour. Let dry on waxed paper 5
minutes. Spear pieces one at a time with tip of sharp knife & coat in
batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
browned. Do not use tongs or coating will break apart.
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Marie Calendar's Cornbread
Marie Calendar's Cornbread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box corn muffin mix -- (9 oz)
1 box yellow cake mix -- (9 oz)
Prepare corn muffin mix per directions on box and cake mix per directions
on box in separate bowl. Pour prepared yellow cake mix into prepared corn
muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for
30 to 35 min until toothpick comes out clean.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box corn muffin mix -- (9 oz)
1 box yellow cake mix -- (9 oz)
Prepare corn muffin mix per directions on box and cake mix per directions
on box in separate bowl. Pour prepared yellow cake mix into prepared corn
muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for
30 to 35 min until toothpick comes out clean.
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MCDonald's Apple Muffin
MCDonald's Apple Muffin
Yield: 24 copycat Servings
21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix
Beat all together with electric mixer on medium-speed.
Divide batter equally between 24 paper-lined cupcake
wells. Bake 350~ 25 to 30 minutes or until knife inserted
comes out clean. Cool before peeling off paper liners.
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Yield: 24 copycat Servings
21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix
Beat all together with electric mixer on medium-speed.
Divide batter equally between 24 paper-lined cupcake
wells. Bake 350~ 25 to 30 minutes or until knife inserted
comes out clean. Cool before peeling off paper liners.
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9 Donburi Japanese Rice Restaurant in Bangkok
9 Donburi Japanese Rice Restaurant in Bangkok
Donburi restaurant, full of delicious Japanese rice topping Served with steamed rice and topped with toppings such as eel, pork cutlet, sashimi, or chicken and egg.
Donburi (Japanese rice topping) Another type of Japanese food that many people love. The charm of this menu lies in its speed and ease of eating. By scooping rice into a bowl and bringing with rice or various meats to arrange accordingly, but will be modified. Some are fish, beef and vegetables, as well as other ingredients to enhance the taste. It's better to check if there are any best donburi restaurants to order in case you're hungry so you can order them to eat at home.
1. Donburith Victory Hub
Affordable Japanese restaurant But the quality can be considered tight. It stands out in that it has a variety of menu choices, including salad, salmon sashimi, salmon salad, and don't miss the donburi rice menu. Which brings you to choose from, such as Japanese pork rice, tonkatsu pork rice, eel rice and karaage chicken rice, etc. Each menu is full of ingredients and deliciousness. not disappointing eaters Try to order once and you'll be hooked.
2. Koharu
Enjoy a variety of donburi dishes that look appetizing, such as “Butadon”, pork stir-fried in Japanese sauce with onsen egg, “Katsudon” pork sirloin dipped in egg. Flour and breadcrumbs Crispy on the outside and soft on the inside, “Tempura Katsudon” crispy fried shrimp tempura. With scrambled eggs and special sauce Not only donburi rice There are also other snacks such as gyoza, charcoal-grilled pork, onsen eggs, and more to choose from.
3. Nijiki
Another restaurant that is famous for donburi rice. Great quality at an affordable price The highlight of the shop is the selection of good ingredients. Which the shop chooses to import itself, including salmon, eels and scallops, stands for freshness and cleanliness. Don't miss out on the recommended menu such as “Salmon Don”, magnificently decorated with fresh salmon meat. Topped on soft and fragrant Japanese rice Eat with raw eggs and sauce. Let me tell you that they are very compatible. There is also "Ruam Mitr Don", "Don Nijiki" for you to order and prove its deliciousness as well.
4. Ichi dhonburi
Japanese fast food restaurant Ready to serve deliciousness at the location with a variety of menus until making people dizzy because the order is not correct They range from teriyaki chicken over rice, grilled eggplant miso over rice, braised pork belly over rice, fried dory fish curry over rice, karaage chicken over rice, grilled chicken curry over rice. Yakitori, Tonkatsu Curry Over Rice, Hokkaido Roast Pork Over Rice, Grilled Saba Teriyaki Over Rice, and more.
5. Kimura Don
Confirmed in quality and deliciousness from world-class sushi chefs. Filled with a variety of recommended dishes that I want you to try, such as “Kimura Don” impressed with smoked Amaebi Toro sweet shrimp, followed by salmon roe and uni, “Salmon Ika Don” smoked salmon over rice. Along with chewy octopus and “Maguro Mizure Don” tuna cut into bite-sized pieces. With a little radish smell, adding a more inviting smell to eat This is another restaurant for Japanese food lovers that should not be missed.
6. Boru.BKK
Japanese restaurant Outstanding with various rice menus, which the shop has created creatively. Selected fresh ingredients and sent directly from Japan Click to choose the menu that you like. There is a choice of salmon rice bowl, hotate rice bowl, eel rice bowl. and Ama Ebi shrimp rice bowl. I can tell you that every bowl is freshly prepared. Served with authentic Japanese rice imported from Niigata. Recognize the taste of premium deliciousness for sure.
7. Charm Shabu & Donburi
Japanese restaurant in Sathorn Soi 11, where you can enjoy high quality ingredients from Hokkaido straight into the shop, including beef, fish and cow's milk, at prices that everyone can touch. There is a wide variety of rice dishes to choose from. Don't miss Una Don, Japanese eel rice bowl served in a full bowl, soy sauce beef rice bowl. With onsen eggs to be enjoyed, or Katsu Don, Katsudon pork cutlet rice bowl with condensed egg Japanese style, and more, another delicious meal that everyone wants to try.
8. Totoya Ryoricho
For anyone who is craving delicious Japanese food, I recommend you to try it once. hope to be attracted to it for a long time There are many great menu items at the restaurant. But you can't miss it, such as various styles of rice bowls such as “Neo Mabodon”, which hides many dimensions, but is perfectly matched, or “Heavenly Soft Oyakodon”, chicken rice bowl topped with smoky egg with mild seasoning, eaten with the restaurant's premium Japanese rice. And there are many other great menu items from the restaurant.
9. KOFUKU Original Style
Fusion style Japanese restaurant Comes with a great menu That can instantly turn a boring day at home into a special meal. with various rice menu sets that can be considered as worthwhile and delicious, ranging from the “Combo Set” Galaxy Salmon with Green Tea, “Full Value Set” Sliced Beef Rice Bowl, Pickled Egg, Takoyaki and Green Tea, “Sukjai Set” Pickled Egg Salmon Donburi with Original roll and Green Tea, “Suk Jai Set” Beef Steak Set with Pickled Egg, Gyoza and Green Tea, and there are many other sets. Which one do you like? You can choose as you like.
McDonald's Big Mac Sauce
McDonald's Big Mac Sauce
Yield: 2 Cups
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
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Yield: 2 Cups
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
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Benihana? Ginger Salad Dressing
Benihana? Ginger Salad Dressing
As far as salad dressings go, this is one of the
most requested, and tasty. At the Benihana chain
of hibachi grill restaurants, you are served a
side salad before your meal that is doused with this
tangy, slightly sweet, fresh ginger dressing.
This Top Secret Recipes version of that dressing
is a real cinch to make, once you've got the ingredients.
Just dump everything into a blender, whiz it, and you're set.
Although this recipe is inspired by the many variations of
the clone recipe that are floating around (and that I have
received by e-mail), you should know that this is an
original never-before-published creation that comes closer
to the original product than any other version I have seen.
See what you think.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
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As far as salad dressings go, this is one of the
most requested, and tasty. At the Benihana chain
of hibachi grill restaurants, you are served a
side salad before your meal that is doused with this
tangy, slightly sweet, fresh ginger dressing.
This Top Secret Recipes version of that dressing
is a real cinch to make, once you've got the ingredients.
Just dump everything into a blender, whiz it, and you're set.
Although this recipe is inspired by the many variations of
the clone recipe that are floating around (and that I have
received by e-mail), you should know that this is an
original never-before-published creation that comes closer
to the original product than any other version I have seen.
See what you think.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
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Bennigan's Hot Bacon Dressing
Bennigan's Hot Bacon Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces Bacon grease
1/4 pound Red onion -- dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco
Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan's omits this ingredient.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces Bacon grease
1/4 pound Red onion -- dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco
Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan's omits this ingredient.
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Bennigan's Onion Soup
Bennigan's Onion Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to smooth paste and
spread over bread. Place all bowls on oven rack 4" from broiler heat and
broil until cheese melts. Serve at once. Leftover soup freezes well up
to 6 months.
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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to smooth paste and
spread over bread. Place all bowls on oven rack 4" from broiler heat and
broil until cheese melts. Serve at once. Leftover soup freezes well up
to 6 months.
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A1-Sauce
A1-Sauce
Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
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Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
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Almost Snickers
Almost Snickers
Recipe By : Mary Ann Housman (WW leader)
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Low fat ice cream -- softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal
Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.
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Recipe By : Mary Ann Housman (WW leader)
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Low fat ice cream -- softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal
Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.
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Applebee's Pico de Gallo
Applebee's Pico de Gallo
Notes: This is a great summer relish to serve with chips,
or even on a hamburger.
INGREDIENTS:
3 large tomatoes diced, 1 large onion diced
2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
1 Tbsp. olive oil, 1 Tbsp. white vinegar
*********
Preparation Instructions: Mix all ingredients together in
large container until well blended. Allow to sit for at least
6 hours, it is better if allowed to sit overnight.
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Notes: This is a great summer relish to serve with chips,
or even on a hamburger.
INGREDIENTS:
3 large tomatoes diced, 1 large onion diced
2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
1 Tbsp. olive oil, 1 Tbsp. white vinegar
*********
Preparation Instructions: Mix all ingredients together in
large container until well blended. Allow to sit for at least
6 hours, it is better if allowed to sit overnight.
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Applebee's? Baked French Onion Soup
Applebee's? Baked French Onion Soup
Don't even try to find this one on the menu at Applebee's,
because it isn't there; though it's the most popular soup
served each day at this huge restaurant chain. This is the
first of several big-time soup clones we'll unveil here in
the next few weeks to help get you through the cold winter
months. And they're all a cinch to make. Just be sure you
have some oven-safe soup bowls for this one, since we'll
have to broil it a bit before serving. Under the gooey
melted provolone of the original version you get from A
pplebee's is a unique round crouton that's made from bread
similar to a hamburger bun. So that's exactly what we'll use
in our clone.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan
over medium/high heat. Add the sliced onions and saut?
for 20 minutes until the onions begin to soften and start
to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and
black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for
45 minutes.
3. To make the croutons cut off the top half of each top
of the hamburger bun so that the bread is the same thickness
as the bottom half of each bun. Throw the tops away. Now you
should have 10 round pieces of bread -- 5 bottom buns, and 5
top buns with the tops cut off. Preheat oven to 325 degrees.
Place the bread in the the oven directly on the rack and bake
for 15 to 20 minutes or until each piece is golden brown
and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe
bowl. Float a crouton on top of the soup, then place a slice
of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon
of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the
soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are
making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the
soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
View over 5,000 menus at http://www.menu-for-you.com
Don't even try to find this one on the menu at Applebee's,
because it isn't there; though it's the most popular soup
served each day at this huge restaurant chain. This is the
first of several big-time soup clones we'll unveil here in
the next few weeks to help get you through the cold winter
months. And they're all a cinch to make. Just be sure you
have some oven-safe soup bowls for this one, since we'll
have to broil it a bit before serving. Under the gooey
melted provolone of the original version you get from A
pplebee's is a unique round crouton that's made from bread
similar to a hamburger bun. So that's exactly what we'll use
in our clone.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan
over medium/high heat. Add the sliced onions and saut?
for 20 minutes until the onions begin to soften and start
to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and
black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for
45 minutes.
3. To make the croutons cut off the top half of each top
of the hamburger bun so that the bread is the same thickness
as the bottom half of each bun. Throw the tops away. Now you
should have 10 round pieces of bread -- 5 bottom buns, and 5
top buns with the tops cut off. Preheat oven to 325 degrees.
Place the bread in the the oven directly on the rack and bake
for 15 to 20 minutes or until each piece is golden brown
and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe
bowl. Float a crouton on top of the soup, then place a slice
of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon
of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the
soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are
making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the
soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
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Applebee's? Bananaberry Freeze
Applebee's? Bananaberry Freeze
Ah, if only kitchen cloning was an exact science.
While working on this one I saw the same bartender
make the drink two different ways on two different
days. Only after a firm grilling did I get her
admitting to her personal "improvement" to the chain's
secret recipe. The official clone includes the
ingredients found below. But if you want to add a little
pineapple juice -- as some independent thinking
bartenders are apt to do -- you might discover you
have indeed created a tastier version of this refreshing
smoothie. On that day the cloning gods shall be looking
the other way.
But, for heaven's sake, be sure your banana is soft
and ripe. This is a detail the gods won't ignore.
1 10-ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
Garnish
whipped cream
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed
box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off end banana -- set these pieces aside to use
later as a garnish -- then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink
is smooth. Pour into two tall stemmed glasses, such as daiquiri
glasses.
5. Slice each strawberry halfway up through the middle and add
one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one
to the rim of each glass next to the strawberry. Top with
whipped cream and serve with a straw.
Makes 2 servings.
View over 5,000 menus at http://www.menu-for-you.com
Ah, if only kitchen cloning was an exact science.
While working on this one I saw the same bartender
make the drink two different ways on two different
days. Only after a firm grilling did I get her
admitting to her personal "improvement" to the chain's
secret recipe. The official clone includes the
ingredients found below. But if you want to add a little
pineapple juice -- as some independent thinking
bartenders are apt to do -- you might discover you
have indeed created a tastier version of this refreshing
smoothie. On that day the cloning gods shall be looking
the other way.
But, for heaven's sake, be sure your banana is soft
and ripe. This is a detail the gods won't ignore.
1 10-ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
Garnish
whipped cream
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed
box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off end banana -- set these pieces aside to use
later as a garnish -- then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink
is smooth. Pour into two tall stemmed glasses, such as daiquiri
glasses.
5. Slice each strawberry halfway up through the middle and add
one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one
to the rim of each glass next to the strawberry. Top with
whipped cream and serve with a straw.
Makes 2 servings.
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Applebee's? Low-Fat Asian Chicken Salad
Applebee's? Low-Fat Asian Chicken Salad
As the seasons change so does the menu, at this
popular 1064-unit casual restaurant chain. You’ll
find this item in the “Low-Fat and Fabulous” column
during the summer months where it’s been a favorite
since 1997. As with any salad, the waistline violator
is the traditionally fat-filled dressing that’s
drizzled in gobs over the top of very healthy greens
(a tablespoon of dressing is usually around 10-12
grams of fat each). So if we can just figure out a
cool way to make the dressing fat-free, we’re well
on our way to making huge salad – four of them to be
exact – with only 12 grams of fat on the entire plate.
Most of those grams come from the chicken breast, while
the crunchy chow mein noodles pick up the rest. Just be
sure to plan ahead when you make this one. The chicken
should marinate for a few hours if you want it to taste
like the original. Get ready for some big, meal-size salads.
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium
bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients
in a small saucepan over medium heat. Bring mixture to a
rolling boil while stirring often with a whisk, then remove
the pan from the heat to cool. When dressing has cooled, pour
it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for 3-4 minutes per side, or until
done.
4. Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing.
Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow
mein noodles.
6. When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle the sliced chicken breasts over
each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of
each salad.
Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving)
View over 5,000 menus at http://www.menu-for-you.com
As the seasons change so does the menu, at this
popular 1064-unit casual restaurant chain. You’ll
find this item in the “Low-Fat and Fabulous” column
during the summer months where it’s been a favorite
since 1997. As with any salad, the waistline violator
is the traditionally fat-filled dressing that’s
drizzled in gobs over the top of very healthy greens
(a tablespoon of dressing is usually around 10-12
grams of fat each). So if we can just figure out a
cool way to make the dressing fat-free, we’re well
on our way to making huge salad – four of them to be
exact – with only 12 grams of fat on the entire plate.
Most of those grams come from the chicken breast, while
the crunchy chow mein noodles pick up the rest. Just be
sure to plan ahead when you make this one. The chicken
should marinate for a few hours if you want it to taste
like the original. Get ready for some big, meal-size salads.
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium
bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients
in a small saucepan over medium heat. Bring mixture to a
rolling boil while stirring often with a whisk, then remove
the pan from the heat to cool. When dressing has cooled, pour
it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for 3-4 minutes per side, or until
done.
4. Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing.
Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow
mein noodles.
6. When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle the sliced chicken breasts over
each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of
each salad.
Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving)
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Applebee's? Low-Fat Blackened Chicken Salad
Applebee's? Low-Fat Blackened Chicken Salad
Applebee's original Blackened Chicken Salad quickly became
a favorite, encouraging this popular full-service chain to
create a low-fat version of the delish dish. While most of
the fat in the original comes from the tasty honey mustard
dressing, this version creates a dressing that tastes just
as good, yet has not a single gram of fat. Combine that with
fresh lettuce, shredded carrot, a little egg white, non-fat
shredded cheese, and a delicious Cajun spice blend which
generously coats chicken seared in light butter then grilled,
and you have a majorly munchable salad which is incredibly
easy on the waistline. Who says you need gobs of fat to create
a tasty meal?
Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl.
Mix well by hand. Store in a covered container in the
refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire
in a medium bowl, and stir. Add the chicken breasts to the
marinade, cover bowl and keep in refrigerator for several hours.
Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet
(an iron skillet, if you’ve got it) over medium/high heat. Also,
preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl.
Sprinkle a teaspoon of the spice blend over one side of each of
the chicken breasts. Cover the entire surface of the chicken
with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts
for 2-3 minutes on the side with the spices. While first side
cooks, sprinkle another teaspoon of spice over the top of each
chicken breast, coating that side as you did the other. Flip the
chicken over, and sear for another 2-3 minutes. The surface of
the chicken will be coated with a charred, black layer of flavor.
This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast
on both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the
lettuce into two large bowls. Toss in the red cabbage and carrots.
Mix the cheeses together, then top the salad with the cheeses
and hardboiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick
slices. Spread the chicken over the top of the salad and serve
immediately with dressing on the side. Serves 2 as an entree.
View over 5,000 menus at http://www.menu-for-you.com
Applebee's original Blackened Chicken Salad quickly became
a favorite, encouraging this popular full-service chain to
create a low-fat version of the delish dish. While most of
the fat in the original comes from the tasty honey mustard
dressing, this version creates a dressing that tastes just
as good, yet has not a single gram of fat. Combine that with
fresh lettuce, shredded carrot, a little egg white, non-fat
shredded cheese, and a delicious Cajun spice blend which
generously coats chicken seared in light butter then grilled,
and you have a majorly munchable salad which is incredibly
easy on the waistline. Who says you need gobs of fat to create
a tasty meal?
Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl.
Mix well by hand. Store in a covered container in the
refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire
in a medium bowl, and stir. Add the chicken breasts to the
marinade, cover bowl and keep in refrigerator for several hours.
Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet
(an iron skillet, if you’ve got it) over medium/high heat. Also,
preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl.
Sprinkle a teaspoon of the spice blend over one side of each of
the chicken breasts. Cover the entire surface of the chicken
with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts
for 2-3 minutes on the side with the spices. While first side
cooks, sprinkle another teaspoon of spice over the top of each
chicken breast, coating that side as you did the other. Flip the
chicken over, and sear for another 2-3 minutes. The surface of
the chicken will be coated with a charred, black layer of flavor.
This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast
on both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the
lettuce into two large bowls. Toss in the red cabbage and carrots.
Mix the cheeses together, then top the salad with the cheeses
and hardboiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick
slices. Spread the chicken over the top of the salad and serve
immediately with dressing on the side. Serves 2 as an entree.
View over 5,000 menus at http://www.menu-for-you.com
Applebee's? Oriental Chicken Salad
Applebee's? Oriental Chicken Salad
Applebee's 60-item menu is revised twice a year.
That means about 40 percent of the entire menu
changes on a regular basis. The other 60 percent
are items that are found on menus in all of the
Applebee's restaurants, and seldom ever change.
One item that has been on the menu for some time
now is this Oriental Chicken salad, which is
considered one of the restaurant's signature
items. The recipe makes one dinner-size salad
and can be easily doubled or quadrupled for
additional servings. This recipe comes from
the third book, "Top Secret Restaurant Recipes,"
but the dressing has been improved to more closely
match the current dressing served at the restaurant.
Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat.
You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small
bowl with an electric mixer. Put dressing in refrigerator
to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt
and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip
of chicken first into egg mixture then into the flour mixture,
coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has
darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped
red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the
chicken onto the salad forming a pile in the middle. Serve
with salad dressing on the side.
Makes 1 dinner-size salad.
View over 5,000 menus at http://www.menu-for-you.com
Applebee's 60-item menu is revised twice a year.
That means about 40 percent of the entire menu
changes on a regular basis. The other 60 percent
are items that are found on menus in all of the
Applebee's restaurants, and seldom ever change.
One item that has been on the menu for some time
now is this Oriental Chicken salad, which is
considered one of the restaurant's signature
items. The recipe makes one dinner-size salad
and can be easily doubled or quadrupled for
additional servings. This recipe comes from
the third book, "Top Secret Restaurant Recipes,"
but the dressing has been improved to more closely
match the current dressing served at the restaurant.
Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat.
You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small
bowl with an electric mixer. Put dressing in refrigerator
to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt
and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip
of chicken first into egg mixture then into the flour mixture,
coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has
darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped
red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the
chicken onto the salad forming a pile in the middle. Serve
with salad dressing on the side.
Makes 1 dinner-size salad.
View over 5,000 menus at http://www.menu-for-you.com
Applebee's? Tequila Lime Chicken
Applebee's? Tequila Lime Chicken
It's one of Applebee's top-selling signature dishes
and a big request here on the site. This tasty dish
combines the tangy flavor of the tequila lime marinade
with creamy southwestern-style dressing, and tops it all
off with a melted cheese blend. Just be sure you don't
marinate the chicken longer than the 3 to 4 hours, or the
citric acid in the lime juice may toughen the chicken.
The bed of crispy corn tortilla strips can be easily
cloned with crumbled store-bought corn chips, but if
you want strips like those served at the restaurant,
just follow the "tidbits" below. Serve this dish with
your choice of rice (Spanish rice is recommended),
along with some pico de gallo (you can find a recipe here)
or salsa on the side.
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)
1. Prepare marinade by combining marinade ingredients
in a medium bowl. Add the chicken to the bowl, cover and
chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the
ingredients in a medium bowl. Mix well until smooth, then
cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the
oven to high broil. Also, preheat your barbecue or indoor
grill to high heat. When the grill is hot cook the marinated
chicken breasts for 3 to 5 minutes per side, or until
they're done.
4. Arrange the cooked chicken in a baking pan. Spread a
layer of mexi-ranch dressing over each piece of chicken
(you'll have plenty left over), followed by 1/4 cup of
the shredded cheese blend. Broil the chicken for 2 to 3
minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled
corn chips on each of four plates. Slide a chicken breast onto
the chips on each plate and serve with your choice of rice,
and pico de gallo, or salsa. (http://www.topsecretrecipes.com)
Serves 4.
Tidbits
Crumbling store-bought tortilla chips is the easy way to
make the bed of crunchy chips that the tequila lime chicken
rests on. But, you can make tortilla strips like those served
at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and
slice the tortillas into thin strips. Fry the tortilla strips
in 2 cups of oil preheated in a large skillet for 3-5 minutes
or until crispy. Salt lightly and cool on paper towels to drain.
View over 5,000 menus at http://www.menu-for-you.com
It's one of Applebee's top-selling signature dishes
and a big request here on the site. This tasty dish
combines the tangy flavor of the tequila lime marinade
with creamy southwestern-style dressing, and tops it all
off with a melted cheese blend. Just be sure you don't
marinate the chicken longer than the 3 to 4 hours, or the
citric acid in the lime juice may toughen the chicken.
The bed of crispy corn tortilla strips can be easily
cloned with crumbled store-bought corn chips, but if
you want strips like those served at the restaurant,
just follow the "tidbits" below. Serve this dish with
your choice of rice (Spanish rice is recommended),
along with some pico de gallo (you can find a recipe here)
or salsa on the side.
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)
1. Prepare marinade by combining marinade ingredients
in a medium bowl. Add the chicken to the bowl, cover and
chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the
ingredients in a medium bowl. Mix well until smooth, then
cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the
oven to high broil. Also, preheat your barbecue or indoor
grill to high heat. When the grill is hot cook the marinated
chicken breasts for 3 to 5 minutes per side, or until
they're done.
4. Arrange the cooked chicken in a baking pan. Spread a
layer of mexi-ranch dressing over each piece of chicken
(you'll have plenty left over), followed by 1/4 cup of
the shredded cheese blend. Broil the chicken for 2 to 3
minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled
corn chips on each of four plates. Slide a chicken breast onto
the chips on each plate and serve with your choice of rice,
and pico de gallo, or salsa. (http://www.topsecretrecipes.com)
Serves 4.
Tidbits
Crumbling store-bought tortilla chips is the easy way to
make the bed of crunchy chips that the tequila lime chicken
rests on. But, you can make tortilla strips like those served
at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and
slice the tortillas into thin strips. Fry the tortilla strips
in 2 cups of oil preheated in a large skillet for 3-5 minutes
or until crispy. Salt lightly and cool on paper towels to drain.
View over 5,000 menus at http://www.menu-for-you.com
Boston Chicken Baked Beans
Boston Chicken Baked Beans
Categories: Copycat, Beans
Yield: 6 servings
-patriciadwigans fwds07a
14 c Dry chopped onions; reconsti
-tute in 1/4 c hot water 5
-minutes
24 oz Jar great northern beans;
-drain, rinse and drain
28 oz Can Campbell's Pork & Beans
1 c Hunt's Ketchup
1/2 c Open Pit hickory flavored
-BBQ sauce
3 sl Boiled ham; chopped fine
While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan. Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week. Freeze
to use in 4 months.
View over 5,000 menus at http://www.menu-for-you.com
Categories: Copycat, Beans
Yield: 6 servings
-patriciadwigans fwds07a
14 c Dry chopped onions; reconsti
-tute in 1/4 c hot water 5
-minutes
24 oz Jar great northern beans;
-drain, rinse and drain
28 oz Can Campbell's Pork & Beans
1 c Hunt's Ketchup
1/2 c Open Pit hickory flavored
-BBQ sauce
3 sl Boiled ham; chopped fine
While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan. Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week. Freeze
to use in 4 months.
View over 5,000 menus at http://www.menu-for-you.com
Boston Chicken Cranberry Sauce
Boston Chicken Cranberry Sauce
Categories: Copycat, Sauces, Fruits
Yield: 3 cups
-patdwigans fwds07a
1 lb Can jellied cranberry sauce
10 oz Jar Smucker's Simply Fruit
-Orange Marmalade
1/4 ts Ground ginger
2 c Fresh cranberries; each
-sliced 2 or 3 pcs horizont.
1/3 c Walnuts; chop fine
in 2-quart saucepan, over medium-to-low heat, use
rubber bowl scraper to stir together jellied sauce,
marmalade and ginger until melted, about 6-8 minutes.
Add the sliced cranberries, keeping sauce on low. Stir
often. Continue cooking and stirring often until
cranberries are no longer white and taste tender to
the bite (not soft, but not too crisp). Stir in
walnuts. When cooled to lukewarm, refrigerate, covered
and use with a week to 10 days. Should freeze well to
be used within 4 months.
View over 5,000 menus at http://www.menu-for-you.com
Categories: Copycat, Sauces, Fruits
Yield: 3 cups
-patdwigans fwds07a
1 lb Can jellied cranberry sauce
10 oz Jar Smucker's Simply Fruit
-Orange Marmalade
1/4 ts Ground ginger
2 c Fresh cranberries; each
-sliced 2 or 3 pcs horizont.
1/3 c Walnuts; chop fine
in 2-quart saucepan, over medium-to-low heat, use
rubber bowl scraper to stir together jellied sauce,
marmalade and ginger until melted, about 6-8 minutes.
Add the sliced cranberries, keeping sauce on low. Stir
often. Continue cooking and stirring often until
cranberries are no longer white and taste tender to
the bite (not soft, but not too crisp). Stir in
walnuts. When cooled to lukewarm, refrigerate, covered
and use with a week to 10 days. Should freeze well to
be used within 4 months.
View over 5,000 menus at http://www.menu-for-you.com
Boston Chicken Cucumber Salad
Boston Chicken Cucumber Salad
Categories: Salads, Copycat, Wrv
Yield: 4 to 6
patdwigans fwds07a
2 md Cucumbers w/skin;half, seed,
-1/2" slices
1/4 Red Spanish onion; 1/2" dice
1 lg Ripe tomato; dice
8 oz Paul Newman's Olive Oil and
-Vinegar Dressing
1 ts Dry dill weed
1/2 ts Dry parsley; mince
1/4 c Olive oil
Combine cucumbers with the rest of the ingredients in
non-metal refrigerator container, tightly covered.
Marinate for 24 hours in fridge before serving. Do not
freeze.
http://www.menu-for-you.com/2011/04/boston-chicken-cucumber-salad.html
Categories: Salads, Copycat, Wrv
Yield: 4 to 6
patdwigans fwds07a
2 md Cucumbers w/skin;half, seed,
-1/2" slices
1/4 Red Spanish onion; 1/2" dice
1 lg Ripe tomato; dice
8 oz Paul Newman's Olive Oil and
-Vinegar Dressing
1 ts Dry dill weed
1/2 ts Dry parsley; mince
1/4 c Olive oil
Combine cucumbers with the rest of the ingredients in
non-metal refrigerator container, tightly covered.
Marinate for 24 hours in fridge before serving. Do not
freeze.
http://www.menu-for-you.com/2011/04/boston-chicken-cucumber-salad.html
Baskin-Robbins? Ice Cream Cake
Baskin-Robbins? Ice Cream Cake
Traditional white birthday cakes are pretty boring
by themselves. Scoop a little ice cream onto the
plate and I'll perk up a bit. But, hey baby, bring
a Baskin-Robbins ice cream cake to the party and I'll
be the first one in line with a plastic fork. This
4500-unit ice cream chain stacks several varieties of
pre-made ice cream cakes in its freezer, but I've
discovered the most popular version, over and over
again, is the one made from white cake with pralines
and cream ice cream on top. So that's got to be the
version we clone here. But don't think you're locked
into this formula - you can use any flavor of cake and
ice cream you fancy for your homemade masterpiece.
Just be sure the ice cream you choose comes in a box.
It should be rectangular shape so that the ice cream
layer stacks up right. Then you'll want to find a real
sharp serrated knife to cut the ice cream in half while
it's in the box. And check this out: That white stuff
that coats the cake is actually softened ice cream spread
on a thin layer like frosting, and then re-frozen.
After it sets up, you can decorate the cake any way
you like with pre-made frosting in whatever color suits
your festive occasion. Voil?! You've just made an ice
cream cake at home that looks and tastes like those in the
stores that costs around 35 buck each.
Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting
Optional
colored frosting
A sharp bread knife makes box slicing easy
Ice cream on top of the cake, and all the trimming
1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees
for 30 to 35 minutes. This will make a thin cake for our bottom
layer. When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
Page 1
Baskin-Robbins? Ice Cream Cake.txt
3. Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
Peel the cardboard off the ice cream and lay the halves next
to each other on the cake. Slice the edges of the cake all
the way around so that the cake is the same size as the ice
cream on top. Work quickly so that the ice cream doesn't melt.
When the cake has been trimmed, place it into the freezer
for an hour or two.
4. When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften. Sitr the ice cream so that it is smooth,
like frosting. Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream. Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream
underneath. Pop the cake into the freezer for an hour or so
to set up.
5. When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake. Also decorate around the bottom of the cake. Use colored
frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the
cake with plastic wrap and keep it in your freezer until party time.
6. When you are ready to serve the cake, leave it out for 10
minutes before slicing. Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).
Tidbits
You may wish to use another flavor cake mix such as chocolate
or devil's food for this dessert - even low-fat cake mix works.
It's up to you. Just follow the directions on the box for making
the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get
it in a box.
View over 5,000 menus at http://www.menu-for-you.com
Traditional white birthday cakes are pretty boring
by themselves. Scoop a little ice cream onto the
plate and I'll perk up a bit. But, hey baby, bring
a Baskin-Robbins ice cream cake to the party and I'll
be the first one in line with a plastic fork. This
4500-unit ice cream chain stacks several varieties of
pre-made ice cream cakes in its freezer, but I've
discovered the most popular version, over and over
again, is the one made from white cake with pralines
and cream ice cream on top. So that's got to be the
version we clone here. But don't think you're locked
into this formula - you can use any flavor of cake and
ice cream you fancy for your homemade masterpiece.
Just be sure the ice cream you choose comes in a box.
It should be rectangular shape so that the ice cream
layer stacks up right. Then you'll want to find a real
sharp serrated knife to cut the ice cream in half while
it's in the box. And check this out: That white stuff
that coats the cake is actually softened ice cream spread
on a thin layer like frosting, and then re-frozen.
After it sets up, you can decorate the cake any way
you like with pre-made frosting in whatever color suits
your festive occasion. Voil?! You've just made an ice
cream cake at home that looks and tastes like those in the
stores that costs around 35 buck each.
Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting
Optional
colored frosting
A sharp bread knife makes box slicing easy
Ice cream on top of the cake, and all the trimming
1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees
for 30 to 35 minutes. This will make a thin cake for our bottom
layer. When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
Page 1
Baskin-Robbins? Ice Cream Cake.txt
3. Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
Peel the cardboard off the ice cream and lay the halves next
to each other on the cake. Slice the edges of the cake all
the way around so that the cake is the same size as the ice
cream on top. Work quickly so that the ice cream doesn't melt.
When the cake has been trimmed, place it into the freezer
for an hour or two.
4. When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften. Sitr the ice cream so that it is smooth,
like frosting. Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream. Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream
underneath. Pop the cake into the freezer for an hour or so
to set up.
5. When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake. Also decorate around the bottom of the cake. Use colored
frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the
cake with plastic wrap and keep it in your freezer until party time.
6. When you are ready to serve the cake, leave it out for 10
minutes before slicing. Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).
Tidbits
You may wish to use another flavor cake mix such as chocolate
or devil's food for this dessert - even low-fat cake mix works.
It's up to you. Just follow the directions on the box for making
the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get
it in a box.
View over 5,000 menus at http://www.menu-for-you.com
Ben & jerry's fresh georgia peach ice cream
Ben & jerry's fresh georgia peach ice cream
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Ripe peaches -- finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk
The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.
View over 5,000 menus at http://www.menu-for-you.com
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Ripe peaches -- finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk
The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.
View over 5,000 menus at http://www.menu-for-you.com
Benihana Magic Mustard Sauce
Benihana Magic Mustard Sauce
1 tbsp Sesame seeds - crushed & toasted
3 tbsp Dry mustard
2 tbsp Hot water
3/4 cup Soy sauce
1/4 Garlic clove - crushed
3 tbsp Heavy cream - whipped
Preheat oven to 350?F. Place sesame seeds in flat pan in
oven to toast. (about 10 - 15 minutes) Mix mustard and water
in a small mixing bowl until it forms a paste. Place in blender
with sesame seeds, soy sauce and garlic. Blend at high speed
for about 1 minute. Remove and stir in whipped cream.
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1 tbsp Sesame seeds - crushed & toasted
3 tbsp Dry mustard
2 tbsp Hot water
3/4 cup Soy sauce
1/4 Garlic clove - crushed
3 tbsp Heavy cream - whipped
Preheat oven to 350?F. Place sesame seeds in flat pan in
oven to toast. (about 10 - 15 minutes) Mix mustard and water
in a small mixing bowl until it forms a paste. Place in blender
with sesame seeds, soy sauce and garlic. Blend at high speed
for about 1 minute. Remove and stir in whipped cream.
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BENIHANA MUSTARD SAUCE
BENIHANA MUSTARD SAUCE
Categories: Sauces
Yield: 8 servings
3 tb Dry mustard
2 tb Hot water
1 tb Sesame seeds; toasted
3/4 c Soy sauce
1/4 Garlic clove; crushed
3 tb Whipping cream; whipped
In small mixing bowl, combine mustard and water to
form paste. Place in blender with remaining
ingredients except cream and blend at high speed about
1 minute. Remove and stir in whipped cream.
View over 5,000 menus at http://www.menu-for-you.com
Categories: Sauces
Yield: 8 servings
3 tb Dry mustard
2 tb Hot water
1 tb Sesame seeds; toasted
3/4 c Soy sauce
1/4 Garlic clove; crushed
3 tb Whipping cream; whipped
In small mixing bowl, combine mustard and water to
form paste. Place in blender with remaining
ingredients except cream and blend at high speed about
1 minute. Remove and stir in whipped cream.
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Benihana Style Steak
Benihana Style Steak
1 cup Uncooked rice
6 oz sirloin steak - boneless
1 tbsp Peanut oil
2 large Mushrooms - sliced
Salt
Pepper
Cook rice according to package directions. Set aside.
Heat griddle to 350?F and pour on oil to coat surface.
Sear steak on both sides. Cut steak into strips. Return to
griddle along with mushroom slices.
Turn meat pieces until done to preference. Season with salt
and pepper to taste. Serve with boiled rice and magic mustard sauce.
Makes 1 serving.
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1 cup Uncooked rice
6 oz sirloin steak - boneless
1 tbsp Peanut oil
2 large Mushrooms - sliced
Salt
Pepper
Cook rice according to package directions. Set aside.
Heat griddle to 350?F and pour on oil to coat surface.
Sear steak on both sides. Cut steak into strips. Return to
griddle along with mushroom slices.
Turn meat pieces until done to preference. Season with salt
and pepper to taste. Serve with boiled rice and magic mustard sauce.
Makes 1 serving.
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Pastaseafood curry
funny menu for you
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.
? 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.
? 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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Pork chop with honey plum sauce
funny menu for you
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.
เนื้อหมูในตู้เย็นซื้อมาเยอะกลัวกินไม่ทันก็จับมาทำหมูแดดเดียว อาหารไทยเก็บไว้กินได้นานกันดีไหม เราขอนำเสนอวิธีทำหมูแดดเดียว มีทั้งแบบง้อแดดและไม่ง้อแดด ต่อไปนี้ไม่ต้องไปหาซื้อหมูแดดเดียวขายส่ง หรือไปเข้าคิวที่หน้าปากซอยกันแล้ว ใครสนใจอยากได้วิธีทําหมูแดดเดียวเค็มแบบเป๊ะ ๆ กินได้ทั้งครอบครัว เลือกสูตรอาหารที่ชอบด้านล่างกันเลย
วิธีการทำหมูแดดเดียวสุดเบสิกคือการตากแดด วันไหนแดดจัดเตรียมหมูรอเลย ขอนำเสนอเมนูหมูแดดเดียวทอด พอหมักหมูกับซอสเรียบร้อยก็จับไปตากแดด กินกับน้ำจิ้มแจ่วอร่อยมากเลย
ส่วนผสม หมูแดดเดียว
• เนื้อสันคอหมู หั่นเป็นชิ้นยาว ความหนา 1 ซม. จำนวน 1 กิโลกรัม
• น้ำตาลทราย 1/4 ถ้วย
• นมข้นจืด 2 ช้อนโต๊ะ
• น้ำมันพืช 1 ช้อนโต๊ะ
• ซอสปรุงรส 1 ช้อนโต๊ะ
• ซีอิ๊วขาว 1/4 ถ้วย
• น้ำมันหอย 3 ช้อนโต๊ะ
• งาขาว 2 ช้อนโต๊ะ (ใส่หรือไม่ใส่ก็ได้)
• น้ำมันพืชสำหรับทอด
วิธีทำหมูแดดเดียวทอด
1. ผสมน้ำตาลทรายกับนมข้นจืด น้ำมันพืช ซอสปรุงรส ซีอิ๊วขาว น้ำมันหอย และงาขาว คนผสมให้เข้ากัน เตรียมไว้
2. ใส่เนื้อหมูที่หั่นเตรียมไว้ลงเคล้าผสมในส่วนผสมซอส พักทิ้งไว้ประมาณ 2 ชั่วโมง จนน้ำซอสซึมเข้าเนื้อหมู
3. วางเนื้อหมูที่หมักไว้เรียงลงบนตะแกรง นำออกไปตากแดดจนเนื้อหมูแห้งหมาด ๆ เก็บใส่ภาชนะปิดให้สนิท นำเข้าแช่แข็ง
4. ใส่น้ำมันพืชลงในกระทะ นำขึ้นตั้งไฟปานกลาง พอร้อนใส่เนื้อหมูลงทอดจนสุกเหลือง ตักขึ้นสะเด็ดน้ำมัน จัดใส่จาน พร้อมรับประทาน
ใครว่าการทำหมูแดดเดียวต้องตากแดดเสมอไป ถ้าวันไหนไม่มีแดดแต่อยากกินก็ทำได้นะคะ ใครสนใจมาจดสูตรหมูแดดเดียวอบ จับหมูไปหมักแล้วนำเข้าเตาอบจนแห้ง เสร็จแล้วก็นำมาทอดจนสุก แค่นี้ก็เรียบร้อย
ส่วนผสม หมูแดดเดียวอบ
• เนื้อหมู (สันคอ) 500 กรัม
• กระเทียมสับ 1 ช้อนโต๊ะ
• งาขาวคั่ว 2 ช้อนโต๊ะ
• น้ำตาลทราย 2 ช้อนโต๊ะ
• พริกไทยป่น 1/2 ช้อนชา
• ซีอิ๊วขาว 2 ช้อนโต๊ะ
• น้ำมันหอย 2 ช้อนโต๊ะ
วิธีทำหมูแดดเดียวอบ
1. นำเนื้อหมูมาล้างทำความสะอาด ซับให้แห้งแล้วหั่นยาวตามสไตล์หมูแดดเดียว
2. ผสมกระเทียม งาขาว น้ำตาลทราย และพริกไทย คนให้เข้ากัน
3. ใส่ซีอิ๊วขาวกับน้ำมันหอยลงไป คนส่วนผสมทุกอย่างให้เข้ากันดี ก็เริ่มหมักหมูกันได้เลย ใส่หมูที่เตรียมไว้คลุกเคล้าให้เข้ากัน (พักหมูไว้ในตู้เย็น 2 ชั่วโมง)
4. พอครบเวลาก็นำหมูออกจากตู้เย็นมาวางเรียงบนตะแกรง เรียงให้ห่างกันเล็กน้อย
5. นำเข้าเตาอบ เปิดไฟบน-ไฟล่าง ระบบพัดลมที่อุณหภูมิ 80 องศาเซลเซียส อบเนื้อจนแห้งประมาณ 4 ชั่วโมง
6. ทอดหมูได้เลยค่ะ ทอดจนสุกเหลืองทั้งชิ้น
สำหรับใครที่ชอบเมนูหมูแดดเดียวฉ่ำ ๆ ต้องนี่เลย เมนูคอหมูแดดเดียว สูตรนี้หมักหมูด้วยน้ำสับปะรดเพิ่มความนุ่ม หั่นชิ้นหนาตามชอบ เอาล่ะ... เริ่มหมักหมูกันเลยพี่น้อง
ส่วนผสม คอหมูแดดเดียว
• คอหมู 500 กรัม (คอหมูไม่ใช่สันคอหมูนะครับ คอหมูที่เขาใช้ทำคอหมูย่าง บางที่ใช้สันคอ แต่สูตรนี้เน้นนุ่ม ๆ หนึบ ๆ ถ้าไม่ชอบมัน ๆ ให้แล่เอาส่วนมัน ๆ ออกมา เนื้อส่วนนี้จะเห็นมันแทรกในชั้นเนื้อ ทำให้นุ่มและไขมันนำพารสเครื่องปรุงแทรกเข้ามาชัดเจนมาก)
• สับปะรด (จะใช้ฉ่ำ ๆ หรือจะเอากรอบ ๆ ก็เอามาเถอะ)
• น้ำมันหอย 1 ช้อนโต๊ะ
• ซีอิ๊วขาว 1 ช้อนโต๊ะ + 1/2 ช้อนโต๊ะ
• น้ำมันงา 1 ช้อนโต๊ะ
• ซอสปรุงรส 1 ช้อนโต๊ะ
• พริกไทย 1/2 ช้อนชา
• น้ำมันสำหรับทอด (ใช้ Deep Fry ทอดน้ำมันท่วม ๆ นะครับ อย่าขี้เหนียว)
วิธีทำคอหมูแดดเดียว
• หั่นคอหมูเป็นเส้นยาวประมาณ 1 เซนติเมตร หรือตามชอบ
เคล็ดลับหมักหมู :
1. อย่าหั่นหมูบางมาก เพราะถ้าบางเวลาทอดจะแห้งแข็งสภาพเป็นจิ้งจกแห้งตาย
2. หั่นตัดขวางลายเส้นเนื้อหมู อย่าหั่นตามลายเส้นเนื้อ เพราะถ้าหั่นตามเส้นนะพ่อคุณเอ๋ย หมูจะเหนียวจนเอามาใช้แทนยางรัดถุงแกงได้เลย
วิธีหมักหมูแดดเดียว
• ใส่เครื่องปรุงทั้งหมดลงไป ได้แก่ น้ำมันหอย ซีอิ๊วขาว น้ำมันงา ซอสปรุงรส พริกไทย และน้ำสับปะรด แล้วขยำให้เข้ากัน (ใส่ให้สุดแรง)
เคล็ดลับ :
1. เครื่องปรุงทั้งหมด อนุญาตให้สลับใส่เครื่องปรุงไหนก่อน-หลังก็ได้ไม่มีผลต่อรสชาติ
2. นำสับปะรดมาบีบคั้นน้ำใส่ลงไปสัก 2 ช้อนโต๊ะ อย่าเอาง่ายใส่ไปทั้งชิ้น กินประณีตนิดหนึ่ง
3. สูตรนี้น้ำสับปะรดช่วยให้หมูนุ่มสุด ๆ ผิวหนังที่นวดก็น่าจะนุ่มได้เหมือนกัน สำหรับเครื่องปรุงมีดังนี้ ซอสหอยนางรม ซอสปรุงรส หัวซีอิ๊วขาว หางซีอิ๊วขาว น้ำมันงา และพริกไทย ใช้ซีอิ๊วขาวตราเด็กอ้วนก็ได้ครับ ที่ใช้ซีอิ๊วขาวอันนี้เพราะกลิ่นหอมมาก รสชาติละมุนไม่เค็มจัดและมีรสหวานอ่อน ๆ บอกเลยว่าอร่อย ได้มาจากข้าวมันไก่ร้านดังที่หาดใหญ่ ใช้หางซีอิ๊วกับน้ำมันงา 2 ตัวนี้ราดไก่ต้มมา ติดใจเลย อยากกินไก่ต้มมันทุกวัน แทบจะไปขอคนสับไก่เป็นเมีย
หมายเหตุ : ส่วนสำคัญอีกอย่างคือ การชิมรสชาติ หากจะให้พอดีตามรสที่ชอบ บางทีตามสูตรนี้อาจไม่ใช่รสโปรดของคุณ ให้บรรจงเอาเครื่องปรุงรสทุกอย่างผสมใส่ถ้วยแล้วแตะลิ้นชิมก่อน ถ้าชอบรสไหน รสอะไรขาดไป เติมเลยครับ หากคนติดหวานใส่น้ำตาลทรายหรือซีอิ๊วดำก็ได้ แต่ถ้าใส่หมักหมูไปแล้ว เอานิ้วที่ขยำ ๆ แตะ ๆ ลิ้นดูหน่อยว่ารสโอเคไหม อย่าให้เค็มมาก เพราะเมื่อเอาไปตากแดดแล้วทอด เนื้อหมูจะแห้ง ทำให้เค็มกว่าเดิม
วิธีตากหมูแดดเดียว
ต่อไปสำรวจบริเวณบ้านที่มีแดดส่อง เลือกพื้นที่ที่แดดส่องทั้งวัน ครั้นจะให้ไปเลื่อนถาดตามแดดทุก 10 นาที ไม่ต้องทำมาหากินพอดี
วางหมูที่คลุกแล้วกระจาย ๆ ชิ้นหมูจัดให้สวยงามลงบนถาด ***อย่าให้เนื้อหมูซ้อนกัน ภาพออกมามันดูไม่งาม รักษาระยะห่างกันไว้สักนิดจะได้แห้งเหี่ยวกันไว ๆ ***
นำถาดหมูที่ได้ไปตากแดด (แขวนยั่วเทวดา ระหว่างรอให้เอาสับปะรดที่เหลือจากคั้นน้ำมานั่งกินรอเวลา)
• ถ้าแดดดี : ประมาณ 4-5 ชั่วโมง กำลังได้ที่
• ถ้าแดดอ่อน : แขวนลืมไว้ได้เลย เย็น ๆ เก็บทีเดียว
• ถ้าแดดอ่อนจัดมาก : ตอนเย็นเนื้อหมูยังชุ่ม ๆ อยู่ เอาไดร์ร้อนเป่าผมช่วยเซต
• ถ้าเริ่มแขวนกลางคืน : แนะนำให้นำไปตากตอนเช้าของอีกวัน จบนะ !!
แต่... ถ้าแถวบ้านไม่มีแดดส่อง หรืออยากกินหมูแดดเดียววันฝนตก หรือสถานที่ตากแถวบ้านไม่อำนวย มีก่อสร้าง มีนกบินไป-มา หมาแมวมารบกวน หมูแดดเดียวจะอุดมไปด้วยฝุ่นและสิ่งไม่พึงปรารถนา ให้แก้ปัญหานี้ด้วย "เตาอบ" จ้า
เอาชิ้นหมูเรียงบนถาดให้เรียบร้อย ใช้กติกาเดิม ***อย่าทับกัน อย่าซ้อนกัน***
อบใช้ไฟบนกับลมร้อน (ให้สภาพเหมือนอากาศบ้านเราตอนเดินไปข้างนอก) ที่อุณหภูมิ 70-120 องศาเซลเซียส เปิดวอร์มเตาได้ที่ก่อนแล้วยัดเข้าไปได้เลย เลือกเวลาตามความเหมาะสม ดูให้น้ำในเนื้อหมูระเหย จนชิ้นเนื้อเริ่มแห้ง (ระหว่างรอให้เอาสับปะรดลูกเดิมที่เหลือจากคั้นน้ำนั่นแหละมานั่งกินรอเวลา)
พอครบเวลาแล้วไม่ว่าจะตากแดดหรือตากเตาได้ที่แล้วถ้ายังไม่กิน ให้เก็บเข้ากล่องถนอมอาหาร แล้วยัดตู้เย็นไปนอนหนาวรอได้เลย อารมณ์ดีวันไหนอยากกิน ค่อยแบ่งออกมาทอดเก็บกินได้ยาว ๆ
วิธีทอดหมูแดดเดียว
1. ตั้งกระทะกะน้ำมันให้ท่วมชิ้นหมู (ถ้าทอดไม่เยอะใช้หม้อใบเล็กใส่น้ำมันทอดแทนกระทะ ประหยัดน้ำมันได้เยอะครับ ถ้าที่บ้านมีฐานะ มีโรงหีบน้ำมันปาล์มเป็นของตัวเอง ใส่ได้ตามสบายเลยครับ จะเอาท่วมหมูหรือจะท่วมบ้านแล้วแต่ฟีลลิ่งเลย)
2. นำไปตั้งไฟกลางค่อนไปทางอ่อน รอจนน้ำมันร้อน
3. การสังเกตว่าน้ำมันร้อนใช้ได้แล้วไม่ยาก ใช้หลังมือครับ หลังมือเป็นส่วนที่รับรู้อุณหภูมิได้ไว ใช้หลังมือ... จุ่มลงไปที่น้ำมัน ถ้ามีฟองอากาศ รู้สึกว่าร้อน ร่างกายดึงมือออกมาโดยอัตโนมัติ แสดงว่าน้ำมันใช้ได้แล้ว หรืออีกวิธีในการเช็กความร้อนของน้ำมัน ให้ใช้หมูที่เราตากชิ้นเล็ก ๆ ใส่ไปดู ถ้ามีเสียงฉ่า ๆ มีฟอง มีน้ำมันกระเด็นดีดใส่ร่างกาย แปลว่าใช้ได้)
4. ทอดหมูดูให้พอเหลืองไม่ต้องออกดำมาก ***ยิ่งทอดนาน หมูยิ่งแข็ง ยิ่งดำไม่น่าทาน*** ปกติจะทอดประมาณสีน้ำตาล ๆ จนผิวเริ่มแห้ง แล้วช้อนขึ้นมาสะเด็ดน้ำมันไว้ ให้ความร้อนทำงานต่ออีกสัก 2-3 นาที สีจะเข้มขึ้นเล็กน้อย
5. เท่านี้ก็ได้ "คอหมูแดดเดียว" ที่รสชาติเข้าเนื้อ แถมชิ้นหมูแห้งแต่ข้างในนุ่มชุ่มฉ่ำ พร้อมเสิร์ฟกับข้าวเหนียวนุ่ม ๆ แล้ว
หมูแดดเดียว หมูทอดง่าย ๆ ตากแค่พอหมาด แดดเดียวก็พอแล้ว หั่นชิ้นตามชอบหมักกับเครื่องปรุงรส พอทอดจนสุก พร้อมเสิร์ฟกับข้าวเหนียว อร่อยพุงคอนเฟิร์ม !
ส่วนผสม หมูทอดแดดเดียว
• สันคอหมูหั่นเส้น
• กระเทียม
• รากผักชี
• พริกไทย
• เม็ดผักชี 2 ช้อน
• เกลือ
• ซอสปรุงรสฝาเขียว
• น้ำตาลปี๊บ
• รสดี 2 ช้อน
วิธีทำหมูทอดแดดเดียว
1. เอาสันคอหมูมาหั่นเส้น
2. ตำกระเทียม รากผักชี พริกไทย และเม็ดผักชีคั่ว ปรุงรสตามชอบ คลุกเคล้าให้เข้ากัน
3. เอาไปตากแดดหมาด ๆ เพียงแดดเดียว เสร็จแล้วเอาไปทอดใช้ไฟกลางค่อนไปทางอ่อนจนสุก
แดดร้อนขนาดนี้ เมนูหมูพวงต้องมา จับหมูหมักซอสแล้วเอาไปตากแดดจนแห้ง เสร็จแล้วทอดจนสุก กินกับน้ำจิ้มแจ่ว
ส่วนผสม หมูพวง หมูร้อยตอก
• เนื้อหมูส่วนสะโพก หั่นเป็นเส้น 500 กรัม
• ซอสปรุงรส 2 ช้อนโต๊ะ
• ซีอิ๊วขาว 1 ช้อนโต๊ะ
• พริกไทยเม็ด 10 กรัม
• กระเทียม 15 กรัม
หมายเหตุ : สูตรนี้รสชาติจะออกเค็ม ถ้าใครไม่กินเค็มลดปริมาณซอสปรุงรส 1 ช้อนโต๊ะได้ค่ะ
วิธีทำหมูพวงหมูร้อยตอก
1. โขลกกระเทียมกับพริกไทยให้ละเอียด
2. ใส่กระเทียมพริกไทยที่โขลกแล้ว ซอสปรุงรส และซีอิ๊วขาว ลงไปหมักกับหมู คลุกเคล้าให้เข้ากัน หมักไว้ 30 นาที
3. นำตอกมาร้อยให้เป็นพวงแบบนี้ค่ะ เมื่อเราร้อยหมูเสร็จแล้วให้นำไปตากแดด 2 ชั่วโมงค่ะ (เราตากตอน 4 โมงเย็น)
4. ตั้งน้ำมันให้ร้อนแล้วนำหมูลงทอดค่ะ เมื่อหมูสุกแล้วตักขึ้นให้สะเด็ดน้ำมัน กินคู่กับข้าวเหนียว จิ้มกับน้ำจิ้มแจ่ว
ขอขอบพระคุณที่มา กระปุกดอทคอม
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.
5 วิธีทำหมูแดดเดียว กรอบนอกนุ่มในทำเองได้อร่อยไม่ง้อร้าน
เนื้อหมูในตู้เย็นซื้อมาเยอะกลัวกินไม่ทันก็จับมาทำหมูแดดเดียว อาหารไทยเก็บไว้กินได้นานกันดีไหม เราขอนำเสนอวิธีทำหมูแดดเดียว มีทั้งแบบง้อแดดและไม่ง้อแดด ต่อไปนี้ไม่ต้องไปหาซื้อหมูแดดเดียวขายส่ง หรือไปเข้าคิวที่หน้าปากซอยกันแล้ว ใครสนใจอยากได้วิธีทําหมูแดดเดียวเค็มแบบเป๊ะ ๆ กินได้ทั้งครอบครัว เลือกสูตรอาหารที่ชอบด้านล่างกันเลย
1. หมูแดดเดียว สูตรตากแดด
วิธีการทำหมูแดดเดียวสุดเบสิกคือการตากแดด วันไหนแดดจัดเตรียมหมูรอเลย ขอนำเสนอเมนูหมูแดดเดียวทอด พอหมักหมูกับซอสเรียบร้อยก็จับไปตากแดด กินกับน้ำจิ้มแจ่วอร่อยมากเลย
ส่วนผสม หมูแดดเดียว
• เนื้อสันคอหมู หั่นเป็นชิ้นยาว ความหนา 1 ซม. จำนวน 1 กิโลกรัม
• น้ำตาลทราย 1/4 ถ้วย
• นมข้นจืด 2 ช้อนโต๊ะ
• น้ำมันพืช 1 ช้อนโต๊ะ
• ซอสปรุงรส 1 ช้อนโต๊ะ
• ซีอิ๊วขาว 1/4 ถ้วย
• น้ำมันหอย 3 ช้อนโต๊ะ
• งาขาว 2 ช้อนโต๊ะ (ใส่หรือไม่ใส่ก็ได้)
• น้ำมันพืชสำหรับทอด
วิธีทำหมูแดดเดียวทอด
1. ผสมน้ำตาลทรายกับนมข้นจืด น้ำมันพืช ซอสปรุงรส ซีอิ๊วขาว น้ำมันหอย และงาขาว คนผสมให้เข้ากัน เตรียมไว้
2. ใส่เนื้อหมูที่หั่นเตรียมไว้ลงเคล้าผสมในส่วนผสมซอส พักทิ้งไว้ประมาณ 2 ชั่วโมง จนน้ำซอสซึมเข้าเนื้อหมู
3. วางเนื้อหมูที่หมักไว้เรียงลงบนตะแกรง นำออกไปตากแดดจนเนื้อหมูแห้งหมาด ๆ เก็บใส่ภาชนะปิดให้สนิท นำเข้าแช่แข็ง
4. ใส่น้ำมันพืชลงในกระทะ นำขึ้นตั้งไฟปานกลาง พอร้อนใส่เนื้อหมูลงทอดจนสุกเหลือง ตักขึ้นสะเด็ดน้ำมัน จัดใส่จาน พร้อมรับประทาน
2. หมูแดดเดียวสูตรอบไม่ตากแดด
ใครว่าการทำหมูแดดเดียวต้องตากแดดเสมอไป ถ้าวันไหนไม่มีแดดแต่อยากกินก็ทำได้นะคะ ใครสนใจมาจดสูตรหมูแดดเดียวอบ จับหมูไปหมักแล้วนำเข้าเตาอบจนแห้ง เสร็จแล้วก็นำมาทอดจนสุก แค่นี้ก็เรียบร้อย
ส่วนผสม หมูแดดเดียวอบ
• เนื้อหมู (สันคอ) 500 กรัม
• กระเทียมสับ 1 ช้อนโต๊ะ
• งาขาวคั่ว 2 ช้อนโต๊ะ
• น้ำตาลทราย 2 ช้อนโต๊ะ
• พริกไทยป่น 1/2 ช้อนชา
• ซีอิ๊วขาว 2 ช้อนโต๊ะ
• น้ำมันหอย 2 ช้อนโต๊ะ
วิธีทำหมูแดดเดียวอบ
1. นำเนื้อหมูมาล้างทำความสะอาด ซับให้แห้งแล้วหั่นยาวตามสไตล์หมูแดดเดียว
2. ผสมกระเทียม งาขาว น้ำตาลทราย และพริกไทย คนให้เข้ากัน
3. ใส่ซีอิ๊วขาวกับน้ำมันหอยลงไป คนส่วนผสมทุกอย่างให้เข้ากันดี ก็เริ่มหมักหมูกันได้เลย ใส่หมูที่เตรียมไว้คลุกเคล้าให้เข้ากัน (พักหมูไว้ในตู้เย็น 2 ชั่วโมง)
4. พอครบเวลาก็นำหมูออกจากตู้เย็นมาวางเรียงบนตะแกรง เรียงให้ห่างกันเล็กน้อย
5. นำเข้าเตาอบ เปิดไฟบน-ไฟล่าง ระบบพัดลมที่อุณหภูมิ 80 องศาเซลเซียส อบเนื้อจนแห้งประมาณ 4 ชั่วโมง
6. ทอดหมูได้เลยค่ะ ทอดจนสุกเหลืองทั้งชิ้น
3. คอหมูแดดเดียว
สำหรับใครที่ชอบเมนูหมูแดดเดียวฉ่ำ ๆ ต้องนี่เลย เมนูคอหมูแดดเดียว สูตรนี้หมักหมูด้วยน้ำสับปะรดเพิ่มความนุ่ม หั่นชิ้นหนาตามชอบ เอาล่ะ... เริ่มหมักหมูกันเลยพี่น้อง
ส่วนผสม คอหมูแดดเดียว
• คอหมู 500 กรัม (คอหมูไม่ใช่สันคอหมูนะครับ คอหมูที่เขาใช้ทำคอหมูย่าง บางที่ใช้สันคอ แต่สูตรนี้เน้นนุ่ม ๆ หนึบ ๆ ถ้าไม่ชอบมัน ๆ ให้แล่เอาส่วนมัน ๆ ออกมา เนื้อส่วนนี้จะเห็นมันแทรกในชั้นเนื้อ ทำให้นุ่มและไขมันนำพารสเครื่องปรุงแทรกเข้ามาชัดเจนมาก)
• สับปะรด (จะใช้ฉ่ำ ๆ หรือจะเอากรอบ ๆ ก็เอามาเถอะ)
• น้ำมันหอย 1 ช้อนโต๊ะ
• ซีอิ๊วขาว 1 ช้อนโต๊ะ + 1/2 ช้อนโต๊ะ
• น้ำมันงา 1 ช้อนโต๊ะ
• ซอสปรุงรส 1 ช้อนโต๊ะ
• พริกไทย 1/2 ช้อนชา
• น้ำมันสำหรับทอด (ใช้ Deep Fry ทอดน้ำมันท่วม ๆ นะครับ อย่าขี้เหนียว)
วิธีทำคอหมูแดดเดียว
• หั่นคอหมูเป็นเส้นยาวประมาณ 1 เซนติเมตร หรือตามชอบ
เคล็ดลับหมักหมู :
1. อย่าหั่นหมูบางมาก เพราะถ้าบางเวลาทอดจะแห้งแข็งสภาพเป็นจิ้งจกแห้งตาย
2. หั่นตัดขวางลายเส้นเนื้อหมู อย่าหั่นตามลายเส้นเนื้อ เพราะถ้าหั่นตามเส้นนะพ่อคุณเอ๋ย หมูจะเหนียวจนเอามาใช้แทนยางรัดถุงแกงได้เลย
วิธีหมักหมูแดดเดียว
• ใส่เครื่องปรุงทั้งหมดลงไป ได้แก่ น้ำมันหอย ซีอิ๊วขาว น้ำมันงา ซอสปรุงรส พริกไทย และน้ำสับปะรด แล้วขยำให้เข้ากัน (ใส่ให้สุดแรง)
เคล็ดลับ :
1. เครื่องปรุงทั้งหมด อนุญาตให้สลับใส่เครื่องปรุงไหนก่อน-หลังก็ได้ไม่มีผลต่อรสชาติ
2. นำสับปะรดมาบีบคั้นน้ำใส่ลงไปสัก 2 ช้อนโต๊ะ อย่าเอาง่ายใส่ไปทั้งชิ้น กินประณีตนิดหนึ่ง
3. สูตรนี้น้ำสับปะรดช่วยให้หมูนุ่มสุด ๆ ผิวหนังที่นวดก็น่าจะนุ่มได้เหมือนกัน สำหรับเครื่องปรุงมีดังนี้ ซอสหอยนางรม ซอสปรุงรส หัวซีอิ๊วขาว หางซีอิ๊วขาว น้ำมันงา และพริกไทย ใช้ซีอิ๊วขาวตราเด็กอ้วนก็ได้ครับ ที่ใช้ซีอิ๊วขาวอันนี้เพราะกลิ่นหอมมาก รสชาติละมุนไม่เค็มจัดและมีรสหวานอ่อน ๆ บอกเลยว่าอร่อย ได้มาจากข้าวมันไก่ร้านดังที่หาดใหญ่ ใช้หางซีอิ๊วกับน้ำมันงา 2 ตัวนี้ราดไก่ต้มมา ติดใจเลย อยากกินไก่ต้มมันทุกวัน แทบจะไปขอคนสับไก่เป็นเมีย
หมายเหตุ : ส่วนสำคัญอีกอย่างคือ การชิมรสชาติ หากจะให้พอดีตามรสที่ชอบ บางทีตามสูตรนี้อาจไม่ใช่รสโปรดของคุณ ให้บรรจงเอาเครื่องปรุงรสทุกอย่างผสมใส่ถ้วยแล้วแตะลิ้นชิมก่อน ถ้าชอบรสไหน รสอะไรขาดไป เติมเลยครับ หากคนติดหวานใส่น้ำตาลทรายหรือซีอิ๊วดำก็ได้ แต่ถ้าใส่หมักหมูไปแล้ว เอานิ้วที่ขยำ ๆ แตะ ๆ ลิ้นดูหน่อยว่ารสโอเคไหม อย่าให้เค็มมาก เพราะเมื่อเอาไปตากแดดแล้วทอด เนื้อหมูจะแห้ง ทำให้เค็มกว่าเดิม
วิธีตากหมูแดดเดียว
ต่อไปสำรวจบริเวณบ้านที่มีแดดส่อง เลือกพื้นที่ที่แดดส่องทั้งวัน ครั้นจะให้ไปเลื่อนถาดตามแดดทุก 10 นาที ไม่ต้องทำมาหากินพอดี
วางหมูที่คลุกแล้วกระจาย ๆ ชิ้นหมูจัดให้สวยงามลงบนถาด ***อย่าให้เนื้อหมูซ้อนกัน ภาพออกมามันดูไม่งาม รักษาระยะห่างกันไว้สักนิดจะได้แห้งเหี่ยวกันไว ๆ ***
นำถาดหมูที่ได้ไปตากแดด (แขวนยั่วเทวดา ระหว่างรอให้เอาสับปะรดที่เหลือจากคั้นน้ำมานั่งกินรอเวลา)
• ถ้าแดดดี : ประมาณ 4-5 ชั่วโมง กำลังได้ที่
• ถ้าแดดอ่อน : แขวนลืมไว้ได้เลย เย็น ๆ เก็บทีเดียว
• ถ้าแดดอ่อนจัดมาก : ตอนเย็นเนื้อหมูยังชุ่ม ๆ อยู่ เอาไดร์ร้อนเป่าผมช่วยเซต
• ถ้าเริ่มแขวนกลางคืน : แนะนำให้นำไปตากตอนเช้าของอีกวัน จบนะ !!
แต่... ถ้าแถวบ้านไม่มีแดดส่อง หรืออยากกินหมูแดดเดียววันฝนตก หรือสถานที่ตากแถวบ้านไม่อำนวย มีก่อสร้าง มีนกบินไป-มา หมาแมวมารบกวน หมูแดดเดียวจะอุดมไปด้วยฝุ่นและสิ่งไม่พึงปรารถนา ให้แก้ปัญหานี้ด้วย "เตาอบ" จ้า
เอาชิ้นหมูเรียงบนถาดให้เรียบร้อย ใช้กติกาเดิม ***อย่าทับกัน อย่าซ้อนกัน***
อบใช้ไฟบนกับลมร้อน (ให้สภาพเหมือนอากาศบ้านเราตอนเดินไปข้างนอก) ที่อุณหภูมิ 70-120 องศาเซลเซียส เปิดวอร์มเตาได้ที่ก่อนแล้วยัดเข้าไปได้เลย เลือกเวลาตามความเหมาะสม ดูให้น้ำในเนื้อหมูระเหย จนชิ้นเนื้อเริ่มแห้ง (ระหว่างรอให้เอาสับปะรดลูกเดิมที่เหลือจากคั้นน้ำนั่นแหละมานั่งกินรอเวลา)
พอครบเวลาแล้วไม่ว่าจะตากแดดหรือตากเตาได้ที่แล้วถ้ายังไม่กิน ให้เก็บเข้ากล่องถนอมอาหาร แล้วยัดตู้เย็นไปนอนหนาวรอได้เลย อารมณ์ดีวันไหนอยากกิน ค่อยแบ่งออกมาทอดเก็บกินได้ยาว ๆ
วิธีทอดหมูแดดเดียว
1. ตั้งกระทะกะน้ำมันให้ท่วมชิ้นหมู (ถ้าทอดไม่เยอะใช้หม้อใบเล็กใส่น้ำมันทอดแทนกระทะ ประหยัดน้ำมันได้เยอะครับ ถ้าที่บ้านมีฐานะ มีโรงหีบน้ำมันปาล์มเป็นของตัวเอง ใส่ได้ตามสบายเลยครับ จะเอาท่วมหมูหรือจะท่วมบ้านแล้วแต่ฟีลลิ่งเลย)
2. นำไปตั้งไฟกลางค่อนไปทางอ่อน รอจนน้ำมันร้อน
3. การสังเกตว่าน้ำมันร้อนใช้ได้แล้วไม่ยาก ใช้หลังมือครับ หลังมือเป็นส่วนที่รับรู้อุณหภูมิได้ไว ใช้หลังมือ... จุ่มลงไปที่น้ำมัน ถ้ามีฟองอากาศ รู้สึกว่าร้อน ร่างกายดึงมือออกมาโดยอัตโนมัติ แสดงว่าน้ำมันใช้ได้แล้ว หรืออีกวิธีในการเช็กความร้อนของน้ำมัน ให้ใช้หมูที่เราตากชิ้นเล็ก ๆ ใส่ไปดู ถ้ามีเสียงฉ่า ๆ มีฟอง มีน้ำมันกระเด็นดีดใส่ร่างกาย แปลว่าใช้ได้)
4. ทอดหมูดูให้พอเหลืองไม่ต้องออกดำมาก ***ยิ่งทอดนาน หมูยิ่งแข็ง ยิ่งดำไม่น่าทาน*** ปกติจะทอดประมาณสีน้ำตาล ๆ จนผิวเริ่มแห้ง แล้วช้อนขึ้นมาสะเด็ดน้ำมันไว้ ให้ความร้อนทำงานต่ออีกสัก 2-3 นาที สีจะเข้มขึ้นเล็กน้อย
5. เท่านี้ก็ได้ "คอหมูแดดเดียว" ที่รสชาติเข้าเนื้อ แถมชิ้นหมูแห้งแต่ข้างในนุ่มชุ่มฉ่ำ พร้อมเสิร์ฟกับข้าวเหนียวนุ่ม ๆ แล้ว
4. หมูทอดแดดเดียว
หมูแดดเดียว หมูทอดง่าย ๆ ตากแค่พอหมาด แดดเดียวก็พอแล้ว หั่นชิ้นตามชอบหมักกับเครื่องปรุงรส พอทอดจนสุก พร้อมเสิร์ฟกับข้าวเหนียว อร่อยพุงคอนเฟิร์ม !
ส่วนผสม หมูทอดแดดเดียว
• สันคอหมูหั่นเส้น
• กระเทียม
• รากผักชี
• พริกไทย
• เม็ดผักชี 2 ช้อน
• เกลือ
• ซอสปรุงรสฝาเขียว
• น้ำตาลปี๊บ
• รสดี 2 ช้อน
วิธีทำหมูทอดแดดเดียว
1. เอาสันคอหมูมาหั่นเส้น
2. ตำกระเทียม รากผักชี พริกไทย และเม็ดผักชีคั่ว ปรุงรสตามชอบ คลุกเคล้าให้เข้ากัน
3. เอาไปตากแดดหมาด ๆ เพียงแดดเดียว เสร็จแล้วเอาไปทอดใช้ไฟกลางค่อนไปทางอ่อนจนสุก
5. หมูพวง หมูร้อยตอก
แดดร้อนขนาดนี้ เมนูหมูพวงต้องมา จับหมูหมักซอสแล้วเอาไปตากแดดจนแห้ง เสร็จแล้วทอดจนสุก กินกับน้ำจิ้มแจ่ว
ส่วนผสม หมูพวง หมูร้อยตอก
• เนื้อหมูส่วนสะโพก หั่นเป็นเส้น 500 กรัม
• ซอสปรุงรส 2 ช้อนโต๊ะ
• ซีอิ๊วขาว 1 ช้อนโต๊ะ
• พริกไทยเม็ด 10 กรัม
• กระเทียม 15 กรัม
หมายเหตุ : สูตรนี้รสชาติจะออกเค็ม ถ้าใครไม่กินเค็มลดปริมาณซอสปรุงรส 1 ช้อนโต๊ะได้ค่ะ
วิธีทำหมูพวงหมูร้อยตอก
1. โขลกกระเทียมกับพริกไทยให้ละเอียด
2. ใส่กระเทียมพริกไทยที่โขลกแล้ว ซอสปรุงรส และซีอิ๊วขาว ลงไปหมักกับหมู คลุกเคล้าให้เข้ากัน หมักไว้ 30 นาที
3. นำตอกมาร้อยให้เป็นพวงแบบนี้ค่ะ เมื่อเราร้อยหมูเสร็จแล้วให้นำไปตากแดด 2 ชั่วโมงค่ะ (เราตากตอน 4 โมงเย็น)
4. ตั้งน้ำมันให้ร้อนแล้วนำหมูลงทอดค่ะ เมื่อหมูสุกแล้วตักขึ้นให้สะเด็ดน้ำมัน กินคู่กับข้าวเหนียว จิ้มกับน้ำจิ้มแจ่ว
ขอขอบพระคุณที่มา กระปุกดอทคอม
Avocado stuffed with crab salad
funny menu for you
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.
View over 5,000 menus at http://www.menu-for-you.com
Potato salad
funny menu for you
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.
View over 5,000 menus at http://www.menu-for-you.com
Ham salad
funny menu for you
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.
View over 5,000 menus at http://www.menu-for-you.com
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.
View over 5,000 menus at http://www.menu-for-you.com
Miang Tuna (Seared Herb-crusted Tuna in Pandanus Leaves)
Miang Tuna (Seared Herb-crusted Tuna in Pandanus Leaves)
1 ? teaspoon nam pla
1 ? teaspoon lime juice
1 ? teaspoon rice vinegar
? pound tuna steak, cut into 6 by 1 ? inch pieces
1 tablespoon uncooked rice, roasted and ground (See khao khua)
? cup jasmine rice, cooked
3 scallions, cut into 1 inch pieces
1 tablespoon garlic, chopped
? 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
? 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
View over 5,000 menus at http://www.menu-for-you.com
1 ? teaspoon nam pla
1 ? teaspoon lime juice
1 ? teaspoon rice vinegar
? pound tuna steak, cut into 6 by 1 ? inch pieces
1 tablespoon uncooked rice, roasted and ground (See khao khua)
? cup jasmine rice, cooked
3 scallions, cut into 1 inch pieces
1 tablespoon garlic, chopped
? 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
? 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
View over 5,000 menus at http://www.menu-for-you.com
Chili's? Chocolate Chip Paradise Pie?
Chili's? Chocolate Chip Paradise Pie?
What makes this dessert so special is the way it
comes to your table sizzling in a cast iron skillet.
just like fajitas. The chocolate chip cookie and graham
cracker crust "pie" is topped with a scoop of vanilla
ice cream, and then drizzled with chocolate and caramel
syrup. It's all served up in a hot skillet of cinnamon
butter. Yum! If you want to prepare this one just like
they do at the restaurant, you'll need one of those
skillets for each serving. Small iron skillets work the
best, but any 6 or 8-inch frying pan will do fine.
You just have to be sure your pan is super hot to get
that authentic Chili's "sizzle." If you don't have enough
of the right pans for each serving, you can slide it all
onto a plate. It may not have the sizzle of the real thing,
but it'll still taste awesome!
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a
medium bowl.
3. In a separate large bowl, beat together the butter and
sugar with an electric mixer. Continue beating for about
30 seconds or until mixture turns lighter in color. Add the egg,
milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until
well-combined and then mix in the coconut flakes. Set this cookie
dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave
on high temperature for about 30 seconds. Add the sugar and stir
well for 30 seconds. Add the graham cracker crumbs and stir. Press
this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker
crust.
7. Press the cookie dough into the dish, covering the chocolate
chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to
press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the “pie” become
light brown.
10. Prepare the cinnamon butter by creaming together the butter,
sugar and cinnamon in a small bowl with an electric mixer on high
speed.
11. When you are ready to make your dessert, heat up a small skillet
over medium heat. When the skillet is hot, remove it from the heat
then add about 1 tablespoon of the cinnamon butter to the pan.
It should quickly melt and sizzle. Slice the “pie” into 9 pieces
and place one into the hot skillet. If the “pie” has cooled,
you can reheat each slice by zapping it in the microwave for
30-40 seconds.
12. Place a scoop of ice cream on top of the “pie.” Drizzle
chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for
the remaining ingredients and serve sizzling in the skillet.
Makes 9 desserts.
View over 5,000 menus at http://www.menu-for-you.com
What makes this dessert so special is the way it
comes to your table sizzling in a cast iron skillet.
just like fajitas. The chocolate chip cookie and graham
cracker crust "pie" is topped with a scoop of vanilla
ice cream, and then drizzled with chocolate and caramel
syrup. It's all served up in a hot skillet of cinnamon
butter. Yum! If you want to prepare this one just like
they do at the restaurant, you'll need one of those
skillets for each serving. Small iron skillets work the
best, but any 6 or 8-inch frying pan will do fine.
You just have to be sure your pan is super hot to get
that authentic Chili's "sizzle." If you don't have enough
of the right pans for each serving, you can slide it all
onto a plate. It may not have the sizzle of the real thing,
but it'll still taste awesome!
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a
medium bowl.
3. In a separate large bowl, beat together the butter and
sugar with an electric mixer. Continue beating for about
30 seconds or until mixture turns lighter in color. Add the egg,
milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until
well-combined and then mix in the coconut flakes. Set this cookie
dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave
on high temperature for about 30 seconds. Add the sugar and stir
well for 30 seconds. Add the graham cracker crumbs and stir. Press
this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker
crust.
7. Press the cookie dough into the dish, covering the chocolate
chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to
press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the “pie” become
light brown.
10. Prepare the cinnamon butter by creaming together the butter,
sugar and cinnamon in a small bowl with an electric mixer on high
speed.
11. When you are ready to make your dessert, heat up a small skillet
over medium heat. When the skillet is hot, remove it from the heat
then add about 1 tablespoon of the cinnamon butter to the pan.
It should quickly melt and sizzle. Slice the “pie” into 9 pieces
and place one into the hot skillet. If the “pie” has cooled,
you can reheat each slice by zapping it in the microwave for
30-40 seconds.
12. Place a scoop of ice cream on top of the “pie.” Drizzle
chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for
the remaining ingredients and serve sizzling in the skillet.
Makes 9 desserts.
View over 5,000 menus at http://www.menu-for-you.com
Chili's? Nacho Burger
Chili's? Nacho Burger
Here's a clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just combine all
of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
of the avocado, but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to
the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
When milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:
On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
Makes 4 burgers.
View over 5,000 menus at http://www.menu-for-you.com
Here's a clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just combine all
of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
of the avocado, but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to
the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
When milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:
On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
Makes 4 burgers.
View over 5,000 menus at http://www.menu-for-you.com
Chili's? Nacho Burger
Chili's? Nacho Burger
Here's a clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just combine all
of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
of the avocado, but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to
the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
When milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:
On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
Makes 4 burgers.
View over 5,000 menus at http://www.menu-for-you.com
Here's a clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just combine all
of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
of the avocado, but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to
the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
When milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:
On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
Makes 4 burgers.
View over 5,000 menus at http://www.menu-for-you.com
Chili's? Southwestern Eggrolls
Chili's? Southwestern Eggrolls
Many people have hopped on the cloning bandwagon for
this recipe. Unfortunately the "clone" recipes that
are floating around out there for this dish are pretty
lame. So into the TSR test kitchen we go, and out comes
the closest thing you'll ever savor next to actually
eating the real thing. These "eggrolls" are made with
flour tortillas, stuffed with a spicy blend of corn,
green onions, black beans, spinach, jalapeno peppers,
monterey jack cheese and spices. When you add the creamy
avocado ranch dipping sauce, you're tastebuds will begin
to party. Make these several hours before you plan to serve
them so that they can freeze solid before frying. This will
help to make the outside a dark golden brown, and the
eggrolls will stay folded without letting any oil seep into
the filling. This is how they cook 'em at the restaurant
chain. And now you can check out the video for a hands-on
demonstration.
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill
it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
over medium-high heat.
4. Add the red pepper and onion to the pan and saut? for a couple
minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt, and cayenne pepper to the pan. Cook
for another 4 minutes. Stir well so that the spinach separates
and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the
cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high
temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center
of a tortilla. Fold in the ends and then roll the tortilla over
the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients
until you have five eggrolls. Arrange the eggrolls on a plate,
cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping
sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a
plate around a small bowl of the dipping sauce. Garnish the
dipping sauce with the chopped tomato and onion.
Serves 3-4
View over 5,000 menus at http://www.menu-for-you.com
Many people have hopped on the cloning bandwagon for
this recipe. Unfortunately the "clone" recipes that
are floating around out there for this dish are pretty
lame. So into the TSR test kitchen we go, and out comes
the closest thing you'll ever savor next to actually
eating the real thing. These "eggrolls" are made with
flour tortillas, stuffed with a spicy blend of corn,
green onions, black beans, spinach, jalapeno peppers,
monterey jack cheese and spices. When you add the creamy
avocado ranch dipping sauce, you're tastebuds will begin
to party. Make these several hours before you plan to serve
them so that they can freeze solid before frying. This will
help to make the outside a dark golden brown, and the
eggrolls will stay folded without letting any oil seep into
the filling. This is how they cook 'em at the restaurant
chain. And now you can check out the video for a hands-on
demonstration.
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill
it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
over medium-high heat.
4. Add the red pepper and onion to the pan and saut? for a couple
minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt, and cayenne pepper to the pan. Cook
for another 4 minutes. Stir well so that the spinach separates
and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the
cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high
temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center
of a tortilla. Fold in the ends and then roll the tortilla over
the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients
until you have five eggrolls. Arrange the eggrolls on a plate,
cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping
sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a
plate around a small bowl of the dipping sauce. Garnish the
dipping sauce with the chopped tomato and onion.
Serves 3-4
View over 5,000 menus at http://www.menu-for-you.com
Granny's Lentil Barley Soup
Granny's Lentil Barley Soup
2 T olive oil
2 c chopped onions
2 c diced carrots
1 T minced garlic
1-2 t ground cumin
1 c dried lentils
4 c chicken broth
1 can (28 oz.) plum tomatoes, chopped,
with their juices
1 T brown sugar
1/2 c dried barley
1/2 c chopped parsley
Salt and pepper to taste
1. Heat oil in large, heavy pot over medium high heat. Add onions and carrots; cook, stirring
occasionally, for 8 minutes. Add garlic and cook 2 minutes, stirring. Add cumin and cook 1
minute longer.
2. Add the lentils, chicken broth, tomatoes, and brown sugar. Bring mixture to a boil, reduce
heat slightly, and cook 5 minutes, partially covered. Add the barley, cover partially, and cook
45 minutes, stirring occasionally.
3. Stir in the parsley and season to taste with salt and pepper.
Notes:
This recipe came from Granny Bazura.
View over 5,000 menus at http://www.menu-for-you.com
2 T olive oil
2 c chopped onions
2 c diced carrots
1 T minced garlic
1-2 t ground cumin
1 c dried lentils
4 c chicken broth
1 can (28 oz.) plum tomatoes, chopped,
with their juices
1 T brown sugar
1/2 c dried barley
1/2 c chopped parsley
Salt and pepper to taste
1. Heat oil in large, heavy pot over medium high heat. Add onions and carrots; cook, stirring
occasionally, for 8 minutes. Add garlic and cook 2 minutes, stirring. Add cumin and cook 1
minute longer.
2. Add the lentils, chicken broth, tomatoes, and brown sugar. Bring mixture to a boil, reduce
heat slightly, and cook 5 minutes, partially covered. Add the barley, cover partially, and cook
45 minutes, stirring occasionally.
3. Stir in the parsley and season to taste with salt and pepper.
Notes:
This recipe came from Granny Bazura.
View over 5,000 menus at http://www.menu-for-you.com
Chili's? Southwestern Vegetable Soup
Chili's? Southwestern Vegetable Soup
If you like a soup that's packed with veggies,
that's low in fat, and has some of that Southwestern
zing to it, this is the one for you. Just toss all the
ingredients in a pot and simmer. Garnish with some
shredded cheese and crumbled tortillas, and prepare to
take the chill off.
6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
1. Combine all the soup ingredients in a large saucepan or soup
pot over high heat. Be sure to mince the corn tortillas into
small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45
minutes to 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping
tablespoon of the grated cheddar/jack cheese blend over the top of
the soup, and then a heaping tablespoon of crumbled corn tortilla
chips over the cheese.
Makes 6 servings.
View over 5,000 menus at http://www.menu-for-you.com
If you like a soup that's packed with veggies,
that's low in fat, and has some of that Southwestern
zing to it, this is the one for you. Just toss all the
ingredients in a pot and simmer. Garnish with some
shredded cheese and crumbled tortillas, and prepare to
take the chill off.
6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
1. Combine all the soup ingredients in a large saucepan or soup
pot over high heat. Be sure to mince the corn tortillas into
small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45
minutes to 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping
tablespoon of the grated cheddar/jack cheese blend over the top of
the soup, and then a heaping tablespoon of crumbled corn tortilla
chips over the cheese.
Makes 6 servings.
View over 5,000 menus at http://www.menu-for-you.com
Mom's Green Split Pea Soup
Mom's Green Split Pea Soup
1 c green split peas
2 carrots, diced
2 stalks celery, diced
1-2 large onions, diced
1-2 large potatoes, peeled and diced
4 c water
ham bone (optional)
diced ham
1. Combine all and cook till peas are tender, about 1 1/2 hours.
View over 5,000 menus at http://www.menu-for-you.com
1 c green split peas
2 carrots, diced
2 stalks celery, diced
1-2 large onions, diced
1-2 large potatoes, peeled and diced
4 c water
ham bone (optional)
diced ham
1. Combine all and cook till peas are tender, about 1 1/2 hours.
View over 5,000 menus at http://www.menu-for-you.com
Crockpot Barbeque
Crockpot Barbeque
1 1/2 lb. boneless chuck steak, 1 1/2 inch thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1 inch wide.
Place these in the crockpot. In a small bowl, combine the remaining
ingredients. Pour over the meat, and mix. Cover and cook on Low for 3
to 5 hours.
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Crockpot Pork Chops with Mushroom Sauce
Crockpot Pork Chops with Mushroom Sauce
(From The Best Of Electric Crockery Cooking)
8 to 10 small, thick porkchops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried onion flakes
Trim the excess fat from the chops and use it to grease a large skillet.
Over high heat, brown each chop lightly on both sides. Salt and pepper
each as it finishes and place it in the crockpot. Add the sage. Turn the
soup (undiluted) and the onion flakes into the still hot skillet.
Scrape the pan juices and turn them into the cooker. Cover and cook
on Low for 8 to 10 hours.
Makes 6 to 8 servings.
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Sensational Soups
Sensational Soups
Split Pea Soup
1 clove garlic, minced
1 onion, chopped
1 T olive oil
1 t cumin
2-4 T Bragg Liquid Aminos
6 c water
1 c split peas
1 c grated carrots
1 potato, chopped
Saut? garlic, and onion in olive oil. Add cumin and 2 tablespoons of
Bragg's and blend well. Add water and split peas, bring to a boil and
simmer 2 minutes. Remove from heat, cover, and let sit for 1 hour.
Add remaining ingredients and simmer, covered, over low heat for
about 2 hours. Adjust seasonings to taste.
8
E-Z Vegetable Soup
2 T olive oil
2 cloves garlic, minced
1 onion, chopped
3 carrots, chopped
1/2 c chopped celery
1/2 t Italian seasoning
2 T Bragg Liquid Aminos
1c fresh corn (off the cob)
1 c cabbage, chopped
1 can organic tomato sauce
1 can organic, chopped tomatoes
6-8 c water
1 c whole wheat pasta spirals
Anything else that’s leftover in the fridge
In large soup pot, saut? garlic, onion, carrots, and celery with olive oil
and seasonings. Add corn, cabbage, tomato sauce, tomatoes and
water. Simmer for 1 hour. Add pasta, leftovers, and simmer until
tender, about 15 minutes.
9
Quick Minestrone Soup
1/2 c onion, chopped
1/2 c celery, chopped
1/c c carrots, chopped
1 clove garlic, minced
1/4 t thyme
3/4 t basil
1/4 t oregano
1 c cabbage, chopped
11/2 c garbanzo beans (canned, organic)
2 c red kidney beans (canned, organic)
1 can organic Italian tomatoes, chopped
6-8 c of Homemade Vegetable Broth
Saut? in 1/4 c of the broth: onion, celery, carrots, and garlic until
onion is tender. Add remaining ingredients and simmer for about 20
minutes. Start with 6 cups of broth, and add more if needed.
10
Butternut Squash Soup
1 c carrots, peeled and sliced
1 c chopped onion
1 clove garlic, minced
2 T olive oil
1 T minced ginger
2 t curry powder
1/4 t cinnamon
1/8 t nutmeg
2 medium butternut squash, peeled, seeded and cut into chunks
3 c organic apple juice
In large saucepan, over medium-high heat, cook carrots, onion and
garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon
and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to
a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is
tender. In blender or food processor, puree soup, in batches, until
smooth. Return to saucepan; heat through. Serve hot or chilled.
Makes 8 (1 cup) servings.
11
Fresh Tomato Soup
1 large tomato
1 medium cucumber
1/2 red bell pepper
1 t Italian seasoning
1 t dill
1 t Bragg Liquid Aminos
1 t minced chives
1 t minced parsley
Place tomato in blender or Vita-Mix and blend at low speed until
creamy. Add remaining ingredients and mix well. Serve at room
temperature or cover and chill. Makes 1 to 2 servings.
Slow and Savory Veggie Soup
3 diced carrots
3 diced potatoes
2 stalks celery, chopped
1 diced onion
2 c chopped cabbage
2 c green beans
4 c diced tomatoes
1/2 c barley
2 T dried parsley
1 t dried basil
2 T Bragg Liquid Aminos
Place all ingredients in crock-pot. Add enough water or Homemade
Vegetable Broth to cover vegetables. Turn temperature to low and
cook until tender, 6-8 hours.
12
Homemade Vegetable Broth
8 to 10 cups distilled water
2 onions
2 to 3 garlic cloves
3 carrots
3 to 4 celery stalks
2 potatoes with skin
1/2 c parsley
1 t thyme
1 t basil
1 T Bragg Liquid Aminos
Cut all vegetables into 1 inch pieces. Place in large soup pot and add
seasonings. Saut? in small amount of water until slightly tender.
Cover with distilled water and bring to a boil. Reduce heat and
simmer for one hour. Cool and strain broth, discarding vegetables.
Broth may be frozen or kept in the refrigerator for one week.
Raw Carrot Soup
2 cups hot Homemade Vegetable Broth
1/2 c chopped almonds
1 c fresh parsley
2 to 3 T Bragg Liquid Aminos
1 c shredded carrot
1/4 c finely chopped green onions
In Vita-Mix or blender, place first four ingredients. Mix well, then blend
in carrots to desired consistency. Pour into bowls and garnish with
green onions.
13
Barley Garden Soup
3/4 c barley
1/2 c carrots, grated
1 c yellow squash, grated
1/2 c celery, chopped
1/2 c scallions, chopped
1/2 c parsley, minced
2 c carrot juice
1 c distilled water
Soak barley overnight in distilled water. The next day, rinse in hot
water and drain well. Combine all ingredients and heat slightly. Serve
immediately.
Quick Potato Soup
2 to 3 potatoes, peeled and diced
1 onion, diced
Homemade Vegetable Broth
Soy or rice milk
Bragg Liquid Aminos
Parsley, minced
Place potatoes and onion in a saucepan with just enough broth to
cover them. Cook until tender. Add desired amount of soy milk to
make a creamy consistency. Season with Bragg's. Pour into serving
bowls and garnish with minced parsley.
14
Lentil Soup
1 1/2 T olive oil
1 large onion, chopped
1 carrot, peeled and diced
1 red pepper, diced
1 t cumin
1 c lentils
4 c Homemade Vegetable Broth
1 1/2 c diced tomatoes
1 c fresh corn (cut off the cob)
1 T Bragg Liquid Aminos
Saut? the onion, carrot, and red pepper in the olive oil until the onion
is tender. Stir in the cumin, blending for one minute. Add remaining
ingredients, cover and bring to a boil. Lower heat to simmer and cook
for about 30 minutes.
15
Fruits and Fruit Juices
Fast Fruit Compote
2 bananas, sliced
6 dates, pitted and sliced
3 T unsweetened, grated coconut
3 T chopped almonds
Place bananas and dates into serving dish. Sprinkle with coconut and
almonds. Serve immediately.
Grandma's Ambrosia Salad
2 grapefruits, sectioned and sliced
4 nectarines, sectioned and sliced
1 c chopped pineapple
1/4 c unsweetened, grated coconut
Stir all ingredients together into serving bowls. Reserve 1 Tablespoon
of coconut and sprinkle on top.
16
Fruit Porcupine
1 cantaloupe
1 honeydew
Red grapes, seedless
Green grapes, seedless
Skewers
Cut cantaloupe in half and place upside down on large serving tray.
Cut remaining cantaloupe and honeydew into 1inch cubes. Thread
fruit onto skewers, alternating colors, leaving room to insert into the
cantaloupe half. Insert filled skewers into cantaloupe starting at the
top and working down. This makes a beautiful centerpiece for a
dinner party.
Strawberry-Banana Smoothie
1 c organic apple juice
2 bananas
1 c strawberries
1-2 c ice
Place all ingredients in a Vita-Mix or blender and blend on high until
thick and slushy. Makes 2 servings.
17
Tofu Fruit Smoothie
Tofu (1/6 of a block)
1 1/2 c frozen fruit
1 c water
1 t honey
Put everything into blender or Vita-Mix and blend until smooth. Can
use fresh fruit and add ice cubes before blending.
Blueberry-Banana Smoothie
1 c fruit juice
2 bananas
1 c blueberries
1 c ice
Place all ingredients in Vita-Mix or blender and mix well on high
speed. May add more ice for thicker smoothie.
18
Fruit Blast Smoothie
1 plum, pitted
1 orange, sliced
2 handfuls of seedless grapes
1 banana
4 T grape juice
1 c frozen strawberries
Place all ingredients in Vita-Mix or blender and mix well on high
speed. May add ice for thicker smoothie.
Mango Smoothie
1/2 c water
1 mango
2 bananas
1 c ice
Peel and slice mango. Place ingredients in Vita-Mix or blender. Mix
well on high speed until creamy. Serves 2.
19
Pineapple Coconut Smoothie
3 bananas
3 large slices of pineapple
3 T grated coconut
1 c apple juice
2 c ice
Place all ingredients (reserving 1 T of coconut) in Vita-Mix or blender
and blend until thick. Pour into mugs and garnish with remaining
grated coconut.
Millie's Watermelon Basket
1 large oblong watermelon
1 cantaloupe
1 pineapple
1 honeydew
Draw handle across top of watermelon and a zig-zag pattern along
sides to represent a basket. Cut out along line and scoop out the fruit.
Cut watermelon and remaining fruit into 1 inch chunks. Stir together
in a large bowl and refill basket. This makes a great centerpiece for a
breakfast or luncheon!
20
Apple Cleansing Juice
1 small beet
2 to 3 apples
Peel and quarter beet. Remove seeds from apples. Run through
juicer. This is a great cleansing juice. Do not have more than one
glass per day or you may detox too quickly.
Mixed Melon Juice
3 c cantaloupe
1 c honeydew
1 c watermelon
Run all ingredients through juicer. Serving is 8 ounces.
Watermelon Juice
Use approximately one pound of melon to make 8 ounces of juice. If
watermelon is organic you can also juice the rind along with the fruit.
21
Florida Fruit Salad
2 oranges
1 nectarine
2 tangerines
1 grapefruit
1/2 pineapple
1 pint strawberries
Peel oranges, nectarine, tangerines, and grapefruit and cut into small
pieces. Cut pineapple into chunks, and slice strawberries in half. Stir
together in large mixing bowl. Chill one hour before serving.
Hawaiian Fruit Salad
1 pineapple
1 pint strawberries
1 kiwi
3 bananas
3/4 c grated coconut
Slice pineapple in half lengthwise and remove core. Scoop out fruit,
cutting into 1inch chunks. Place in a large mixing bowl. Slice
strawberries in half and peel and slice kiwi. Cut bananas into slices
and add all fruit to mixing bowl. Stir in half of the coconut. Fill
pineapple halves with fruit mixture and top with remaining coconut.
Chill before serving.
22
Banana Boats
1 banana
2 T nut butter
2 T coconut
1 T granola
Peel banana and slice in half lengthwise. Spread nut butter on each
half. Sprinkle with coconut and granola and serve.
23
Veggies and Veggie Juices
Oriental Stir-Fried Zucchini
2 t olive oil
2 T water
1 lb. zucchini, cut into 2 in. strips
1 onion, sliced
2 T soy sauce or Bragg Liquid Aminos
Spray skillet with non-stick cooking spray. Add oil, water, zucchini,
and onion. Cook over high for 5 minutes, stirring until water
evaporates. Sprinkle with Bragg's and serve.
Rice with Mushrooms and Pistachios
2 T olive oil
1/2 c finely chopped onions
1 1/3 c diced, fresh mushrooms
1/3 c shelled pistachio nuts
1 c basmati rice
1 1/2 c water or vegetable broth
Heat the oil in a saucepan and add the onions. Cook briefly, stirring,
until wilted. Add the mushrooms and cook, stirring, about 2 minutes.
Add nuts, rice and broth. Stir together. Cover and simmer for 15
minutes. Makes 4 to 6 servings.
24
Shake N Bake Steak Fries
4 large baking potatoes
1 T olive oil
1 T sesame seeds
1/2 t cumin
1/4 t garlic powder
Preheat over to 425 degrees. Spray large baking dish with non-stick
spray. Peel potatoes and cut lengthwise into 3/4 inch thick wedges.
Place all ingredients into large baggy and seal. Shake together until
potatoes are even coated. Place on baking dish and cook for 40 to 45
minutes or until potatoes are tender and golden brown.
Chickpea Veggie Dip
1/4 c tahini or sesame seed paste
1/4 c fresh squeezed lemon juice
1/3 to 1/2 c warm water
1 clove garlic, chopped
1 (16 oz) can organic chickpeas, drained
1 T Bragg Liquid Aminos
Place all ingredients together in food processor. Blend until dip is
creamy, adding water as needed. Serve with freshly sliced
vegetables. It is also good with apples.
25
Veggie Combo
2 c potatoes, cut into large chunks
1 c mushrooms, sliced
1 c tomatoes, sliced
1 c zucchini, sliced
1 c cauliflower, sliced
1 c broccoli flowerets
Steam potatoes until tender. Combine in a large bowl with other
vegetables. In a separate bowl make a dressing with the following
ingredients:
1/2 c lemon juice
1/4 c minced onion
2 garlic cloves, minced
1 t dried oregano
1 t Bragg Liquid Aminos
1/2 c olive oil
Whisk together all ingredients and pour over vegetables, stirring
gently. Chill for 1 hour before serving for flavors to blend.
Veggie Wrap
Whole wheat tortilla
1 to 2 T Chickpea Veggie Dip
1 carrot, grated
1/2 tomato, sliced thin
Salad greens
Spread Chickpea Veggie Dip on tortilla, line with salad greens. Top
with veggies. Roll up and enjoy.
26
Garlic Mashed Potatoes
6 medium red potatoes, quartered
4 cloves or garlic, peeled
2 T chives
Soy or rice milk
Non-dairy butter substitute
Bragg Liquid Aminos
Boil the potatoes and garlic together until the potatoes are very
tender. Drain water and mash potatoes and garlic together. Add soy
milk and butter substitute to taste and stir until creamy. Add Bragg's
to taste.
Sweet Potato Surprise
4 large sweet potatoes, baked
2 large slices of pineapple, diced
2 T strawberry all-fruit jelly
2 T apple juice
Large handful of raisins
Non dairy butter substitute
Mash sweet potatoes and add pineapple. Stir in jelly, apple juice and
raisins. Bake in preheated oven at 350 degrees for 15 to 20 minutes.
Top with butter substitute.
27
Smashed Potatoes with Squash
10 baking potatoes
2 c peeled and chopped yellow squash
Rice milk
Non dairy butter substitute
Bragg's Liquid Aminos
Peel and dice potatoes. Place into large pot, cover with water and
cook for 10 minutes. Add squash and cook until vegetables are
tender. Drain water and mash vegetables together. Add rice milk,
butter substitute, and Bragg's to taste.
Marinated Vegetables
2 c broccoli florets
2 carrots
1 c zucchini, sliced
1 c cauliflower florets
Peel carrots and slice into circles or matchsticks. Mix vegetables
together in mixing bowl and set aside. In a separate bowl, mix
together the following ingredients:
3 T extra virgin olive oil
1/2 t garlic powder
1 T fresh squeezed lemon juice
1 T Bragg Liquid Aminos
1 T Italian seasoning
Pour over vegetables and chill overnight for flavors to marinate.
28
Picnic Potato Salad
4 c peeled and chopped potatoes
1/4 c red peppers, diced
1 c diced celery
1/4 c minced onion
Boil potatoes and cool. Add remaining vegetables and set aside.
In a separate bowl place;
1 T apple cider vinegar
1 T Bragg Liquid Aminos
2 t mustard
1 avocado, mashed
1 T Italian seasoning
Stir ingredients together and pour over potato mixture. Toss together
lightly and chill before serving.
Basic Carrot Juice
We recommend only organic carrots. You need only to rinse them
and cut off the tops. Cut pieces to fit into juicer. Process one pound of
carrots to make approximately one serving (8 ounces) of juice. An
apple can be added if a sweeter juice is desired. Strain before
drinking.
29
Carrot-Spinach Juice
4 large carrots
2 handfuls of spinach
Run ingredients through juicer. Strain. This is a great source of
protein and iron.
Green Juice
4-5 large carrots
1 large kale leaf
1 handful dandelion greens
Run ingredients through juicer. Strain. Kale is a great source of
calcium.
Immune System Booster # 1
4-5 large carrots
Small handful of parsley
1 clove garlic
1 apple, cored
Run ingredients through juicer. Strain. The parsley takes care of the
garlic odor, and the apple sweetens the juice.
30
Immune System Booster # 2
6 large carrots
2 stalks celery, cut into 1" chunks
Handful of parsley
2 cloves of garlic
Process all ingredients through juicer. Strain. This is a great juice to
ward off colds.
Tomato Cooler
1 large tomato, quartered
1/2 cucumber, cut into strips
1 stalk celery, cut into chunks
1 small slice of lime
Run all ingredients through juicer and strain. Makes one 8 ounce
serving.
31
Wheatgrass Blend
3 large carrots
1 stalk celery, cut into 1 inch chunks
1 apple, cored and quartered
1/2 beet with the tops
3 handfuls of wheatgrass
1/2 handful of parsley
Process ingredients through juicer and strain. This is a great energy
booster.
32
Salads and Sauces
Old-Fashioned Waldorf Salad
5 c organic apples, chopped, unpeeled
2 1/2 c chopped celery
1 1/4 c chopped pecans, walnuts or cashews
1/2 c Soy Mayonnaise
Lettuce leaves
Apple wedges
Pecan halves
Combine first 4 ingredients; toss gently to coat, and chill 1 to 2 hours.
Spoon salad into a lettuce-lined serving bowl. Garnish with apple
wedges and pecan halves. Makes 10 servings.
Summertime Salad
1 c cucumber, diced
1/4 c onion, chopped
1 c tomatoes, diced
Mix all ingredients together, and chill for 1 hour. No need for dressing.
33
Spinach Salad
Spinach leaves
Red onion, cut into rings
Tangerines
For each salad, fill plate with spinach leaves. Top with onion rings
and tangerine sections. Sprinkle lightly with Mom's Spinach Salad
Dressing just before serving.
Mom's Spinach Salad Dressing
1/4 c apple cider vinegar
1/4 c oil
1/4 c honey
1/4 c organic ketchup
1/2 red onion, grated
1 T Bragg Liquid Aminos
Mix all ingredients together and stir thoroughly. Best if chilled before
serving, allowing flavors to blend. Stir again before using.
34
Greek Salad
Large bunch of romaine
2 tomatoes, chopped
1 cucumber, chopped
1/2 green pepper, chopped
5 scallions, chopped
1 c crumbled tofu or veggie cheese
12-16 black olives
Mix all ingredients together and serve with Balsamic Salad Dressing.
Balsamic Salad Dressing
2 T balsamic vinegar
1 clove garlic, chopped
1/2 t oregano
1/3 c olive oil
Stir together all ingredients until well blended. Use immediately or you
can keep it in the refrigerator.
35
Basic Oil and Vinegar Dressing
3 c olive oil
1 c apple cider vinegar
4-6 cloves of garlic, chopped
7-8 sprigs of fresh oregano, or 1 T dry
2 T honey
1 t Bragg Liquid Aminos
Blend all ingredients together with a wire whisk. Store in refrigerator.
Avocado Salad Dressing
1/2 c sliced avocado
1/2 to 3/4 c water
3 T lemon juice
1/4 c cashews, chopped
1/4 t garlic powder
1 1/4 t onion powder
1/2 t Bragg Liquid Aminos
Blend ingredients together in food processor until smooth. Store in
refrigerator.
36
Salad in a Glass
1 large tomato
1/2 avocado
3 stalks of celery
1 carrot, sliced
4 large romaine leaves
1 t Bragg Liquid Aminos
Blend tomato and avocado in Vita-Mix or blender. Add remaining
ingredients and blend until smooth. You can drink this out of a glass
or pour into a bowl as a cold soup. It is great to take with you when
you don't have time to sit down and eat.
Soy Mayonnaise
1/2 c soy milk powder
3/4 c water
1/2 t Bragg Liquid Aminos
1/8 t garlic powder
1 1/2 t onion powder
2 T lemon juice
1/4 to 1/2 c oil
Mix in blender on slow speed until smooth, all ingredients except
lemon juice and oil. Continue blending and slowly pour in oil. Add
enough for mayonnaise to thicken. Remove from blender and stir in
lemon juice. Chill before serving.
37
Homemade Ketchup
1/2 c organic tomato paste
2 T fresh lemon juice
1 T honey
1/4 t onion powder
1/2 t Bragg Liquid Aminos
1/8 t garlic powder
1/8 t oregano
Mix together all ingredients. May adjust spices to taste.
Three Bean Salad
1 1/2 c cooked kidney beans
1 1/2 c cooked garbanzo beans
1 3/4 c cooked green beans
1/4 c onions, minced
1/4 c olives, sliced
2 T pimento, diced
1/4 c lemon juice
1/4 c water
3 T honey
1/2 t onion powder
1/4 t garlic powder
1/2 t Bragg Liquid Aminos
In a large mixing bowl, stir vegetables together. In a small bowl,
combine lemon juice, water and seasonings. Pour over vegetables
and mix well. Place in refrigerator for several hours, allowing flavors
to marinate. Makes 5 cups.
38
Crunchy Pea Salad
10 ounces frozen peas, thawed
1 c diced celery
1 c chopped cauliflower
1/4 c diced green onion
1 c chopped cashews
1/2 c Soy Mayonnaise
Spinach or romaine leaves
Combine all ingredients except spinach. Chill. When ready to serve,
place freshly washed spinach or romaine leaves on plates and top
with Crunchy Pea Salad.
Guacamole
2 large avocados, peeled and sliced
1 tomato
1 T lemon juice
1 T Bragg Liquid Aminos
1 clove garlic, minced
2 T onion, minced
Mash avocados with fork and add remaining ingredients. Makes a
great dip for blue corn chips.
39
Salsa
1 c tomatoes, peeled and chopped
1 c green peppers, minced
2 T onion, minced
1 clove garlic, minced
1 t each: basil, oregano, and cilantro
2 T olive oil
Bragg's Liquid Aminos
Stir together vegetables in mixing bowl. Remove half and place in
food processor. Blend until smooth and return to mixing bowl. Add
remaining seasonings and oil and mix well. Chill before serving.
40
Mostly Main Dishes
California Casserole
1 c rice
2 c lima beans, cooked
1 c sliced carrots
1/2 c fresh mushrooms
1 t curry powder
2 vegetable bouillon cubes
1 c green peas
1/2 c fresh cauliflower, sliced
1c chopped broccoli
1 California avocado
Combine rice, limas, carrots, mushrooms, curry powder and bouillon
cubes in 2-quart saucepan with 3 cups water; bring to simmer; gently
cook for 35 minutes. Add peas, cauliflower, and broccoli; cook 10
minutes longer. Spoon into serving dish. Peel and slice avocado;
arrange in spoke-fashion over vegetables. Makes 6 servings.
41
No Sweat Chili
1 T olive oil
1 1/2 c onion, chopped
1 1/2 c bell peppers, chopped
2 cloves garlic, minced
4 c cooked pinto beans
3 c diced tomatoes
6 oz tomato paste
1 1/2 c water
1 c fresh mushrooms, sliced
1 T chili powder
1 1/2 t cumin
1 t oregano
Saut? onion, green pepper, and garlic in olive oil. Transfer to crockpot
and add remaining ingredients. Cook over low for 1-2 hours.
42
Whole Wheat Pizza
Crust:
1 pkg. active dry yeast
2 c whole wheat flour
1 1/4 c very warm water
1 t honey
2 T oil
1 to 1 1/2 c additional whole wheat flour
In large mixing bowl combine yeast and 2 cups flour. In separate
bowl, combine water and honey. With mixer at low speed, gradually
beat liquids into the flour mixture. Increase speed to medium and
beat 2 minutes, scraping bowl. Add enough additional flour to make a
stiff dough. Turn dough onto lightly floured surface and knead until
smooth and elastic, about 10 minutes. Place in oiled bowl, turn once
and cover. Let rise until doubled, about one hour. Punch down, divide
into two balls. Place one ball onto lightly floured surface and roll
dough into a 13 inch circle. Place on lightly oiled 12 inch pizza pan.
Repeat with remaining dough. Preheat oven to 425 degrees.
Topping:
1 15 oz. can of tomato sauce
1 t Bragg Liquid Aminos
4 t basil
1 t oregano
1/2 t garlic powder
1 c sliced mushrooms
1 large onion, chopped
2 bell pepper, chopped
2 T olive oil
Veggie Shreds (veggie cheese)
In medium bowl, combine first 5 ingredients. Spread on dough within
1/2 inch of edge. Top with vegetables. Drizzle 1 T of oil over each
pizza and bake approximately 30 to 35 minutes. Remove from oven
and add veggie cheese. Return to oven just until cheese is melted.
43
Lentil Rice Casserole
1 c uncooked lentils
1 c uncooked rice
4 1/2 c water
1 large onion, chopped
1/2 t curry
1 T Bragg Liquid Aminos
Veggie Shreds
Preheat oven to 350 degrees. Put all ingredients (except Veggie
Shreds) in an oven proof casserole dish, cover and bake 1 hour.
Serve with Veggie Shreds (veggie cheese) at the table.
Karen's Pasta Salad
Boil 1 large bag of pesto flavored whole grain pasta. Rinse in cold
water and add:
2 chopped carrots
1/2 yellow bell pepper
1/2 red bell pepper
Small can sliced black olives
1/2 zucchini, chopped
1/2 yellow squash, chopped
Dressing:
1 c extra virgin olive oil
1/3 c apple cider vinegar
2 cloves garlic, minced
Mix dressing together and pour desired amount over salad. Stir well
and dive in!
44
Mexican Pot Pie
1 1/4 c chopped bell pepper
1/4 c chopped onion
2 t oil
2 c cooked pinto beans
1 c tomato puree
2 c corn kernels (cut off the cob)
1 t chili powder
2/3 c yellow cornmeal
1 2/3 c water
1 t Bragg Liquid Aminos
Preheat oven to 350 degrees. Saut? bell pepper and onion in oil until
tender. Stir in beans, tomato puree, corn, and chili powder. Cover and
cook over low heat for 15 minutes. Pour into 8" X 8" baking pan. Set
aside.
In separate saucepan, mix together cornmeal, water, and Bragg's.
Cook over low heat, stirring constantly until very thick, about 5
minutes.
Spread cornmeal mush over bean mixture to form a crust. Sprinkle
chili powder over top of crust. Bake for 30 minutes or until crust is
bubbly around the edges.
45
Fiesta Rice Casserole
Salad:
1 c basmati rice
3/4 c water
1 c fresh corn
1/4 c sliced black olives
1/2 c each: red onion, red bell pepper, yellow bell pepper, orange bell
pepper, and fresh cilantro
Dressing:
1 clove garlic, minced
1/4 c olive oil
2-3 T freshly squeezed lime juice
1/2 t cumin
Bring water and rice to a boil, turn heat to low, and simmer for 15
minutes. Remove from heat and allow to cool. Add vegetables and
stir well.
In a small bowl combine dressing ingredients. Pour over the rice
mixture and toss well. Serves 4.
46
Sunflower-Almond Spread
1 1/2 c almonds
1 1/2 c sunflower seeds
1 carrot
1 clove garlic
1/2 red pepper, chopped
1/4 c parsley, minced
1/2 red onion, chopped
Place almonds and sunflower seeds in mixing bowl and cover with
distilled water. Cover and let soak 6-12 hours at room temperature.
Drain. Using a food processor with an S blade or a juicer with the
blank in place, process the almonds, seeds, carrot and garlic. Stir
remaining ingredients into sunflower mixture.
Dressing:
4 large tomatoes
3 T Bragg's liquid aminos
2 T Italian seasoning
Blend ingredients in blender or food processor. Remove 1 cup of the
dressing and mix into Sunflower-Almond Spread. Refrigerate at least
one hour before serving. Serve remaining dressing on the side.
To serve, mound spread on a bed of lettuce and serve dressing on
the side. This can also be used as a topping for baked potatoes or as
a side dish.
47
Tabouli Stuffed Tomatoes
1 c bulgar wheat
2 c distilled water
1/2 c fresh parsley, minced
1 T Bragg Liquid Aminos
2 large tomatoes, chopped
1/2 c scallions, chopped
1 T extra virgin olive oil
2 T fresh mint, minced
4 tomatoes
Soak bulgar in distilled water for one hour. Drain and pat dry. Add
remaining ingredients (except the 4 tomatoes) and mix well. Cover
and refrigerate for at least one hour.
Core tomatoes and scoop out enough pulp to make a well. Fill with
Tabouli mixture. Place on a bed of lettuce and serve.
Stir Fry Veggies
2 T olive oil
2 T Bragg Liquid Aminos
1/2 onion, sliced
1 red pepper, cut into strips
2 carrots, sliced into circles
1 t cumin
1 c yellow squash, cut into 1" chunks
1 c zucchini, cut into 1" chunks
Saut? onion, red pepper, and carrots in olive oil and Bragg's until
slightly tender. Add cumin, squash, and zucchini and continue
cooking until desired tenderness. Serve over a bed of basmati rice.
48
Rolled Oat Burgers
4 c distilled water
4 c rolled oats
1/2 c Bragg Liquid Aminos
1/2 c chopped carrots
1/2 c chopped onions
1/2 c chopped almonds
1/2 c sunflower seeds
1 T Italian seasoning
2 t basil
2 t oregano
Preheat oven to 350 degrees. Bring water to a boil. Remove from
heat, add oats and Bragg's and let stand for 20 minutes. Add
remaining ingredients and mix well. Form mixture into patties and
place on a nonstick baking sheet. Bake for approximately 20 minutes
on each side.
49
Couscous and Raw Veggies
1/2 c veggie broth
1/2 c distilled water
10 oz. package of couscous
Bring broth and water to a boil, add couscous and stir. Cover and
remove from heat. Let stand 5 minutes. Uncover and add veggies.
The veggies:
1/2 c carrots, cut into matchsticks
1/2 c broccoli florets
1/4 c zucchini chunks
1/4 c red pepper strips
1/2 c green onions, chopped
1/2 c cauliflower florets
1/4 c yellow squash, sliced
The Dressing:
Juice of 1/2 lemon
1/3 c olive oil
1/8 t ground cumin
1/8 t curry
Pinch garlic powder
1/3 c pine nuts (optional)
Blend all dressing ingredients except for pine nuts. Toss with salad.
Refrigerate at least one hour for flavors to blend. Garnish with pine
nuts and serve.
50
Ratatouille
3 T olive oil
2 cloves garlic, minced
1 red onion, chopped
1 eggplant, cut into 1 inch cubes
2 red peppers, chopped
2 c sliced zucchini
2 c diced tomatoes
1 t oregano
2 t basil
In a large skillet, saut? garlic and onion in olive oil until slightly tender.
Add eggplant and red peppers and saut? for a few more minutes.
Add remaining ingredients and cook over low heat, covered, about 10
minutes or until vegetables are tender.
Serve over rice as a main meal or can be used as a side dish.
51
Stuffed Peppers
4 bell peppers
2 c cooked brown or basmati rice
1 can black beans, drained
1 onion, minced
3 ears of corn, (cut off the cob)
1 can tomatoes with chilies
1 t cumin
1 t chili powder
1/2 t oregano
1 1/2 c tomato sauce
Remove top and seeds from peppers making a bowl shape. Steam
bell peppers until slightly tender. Set aside. Mix remaining ingredients
together except for tomato sauce. Fill peppers with rice mixture and
place in oiled casserole dish. Pour tomato sauce over top. Bake at
350 degrees for about 20 minutes.
Arroz Con Frijoles (Cuban Rice and Beans)
2 c cooked black turtle beans and their liquid
4 T olive oil
1 bell pepper, sliced
1 large onion, chopped
2 cloves garlic, minced
3 c cooked brown rice
Mash beans and liquid slightly and heat until hot, stirring occasionally.
In large skillet, saut? vegetables in oil until tender. Combine
vegetables and beans. Serve over rice.
52
Breads and Grains
Mom's Crunchy Granola Cereal
4 c rolled oats
1/2 c shredded coconut
1/2 c chopped nuts (I use almonds)
1/4 c sesame seeds
1/2 c honey
1/2 c oil
1/2 c raisins
Preheat oven to 300 degrees. Mix all ingredients together except
raisins. Spread evenly on a baking sheet and bake for about 30
minutes, stirring occasionally, or until golden. Remove from oven and
stir in raisins.
53
Bud's Biscuits
1 package of yeast
1 c warm water
2 c rice milk
3/4 c oil
1/4 c honey
1/4 t. baking soda
4 t. baking powder
6 c whole wheat flour
Preheat oven to 450 degrees. Dissolve yeast in warm water. Add
remaining ingredients and mix well. No need to let rise before using.
Roll dough 1/2 inch thick on floured surface. Cut with biscuit cutter
and place on ungreased baking sheet. Bake for 8-12 minutes.
Quick Whole Wheat Bread
1 3/4 c of whole wheat kernels
1 1/4 c water
1 pkg. yeast
1 T oil
1 T honey
Grind wheat in Vita-Mix or grinder. Add remaining ingredients and
blend together. Pour into oiled loaf pan. Let rise about 30 minutes.
Bake at 350 degrees for 35-40 minutes.
54
Granola Bread
Make Quick Whole Wheat Bread replacing half of the water with rice
or soy milk. Use molasses for the sweetener instead of honey. Add
1/2 c granola, 1/2 c raisins, 1/2 c sunflower seeds and 2 T grated
orange rind. Bake according to instructions. Serve warm.
Holiday Crackers
Instead of baking cookies during the holiday season make these fun
shaped crackers and decorate with sesame seeds, unsweetened
coconut, sunflower seeds, raisins, and other dried fruits.
Make the Quick Whole Wheat Bread recipe dough. Knead in a little
more flour. Roll the dough out to a 1/8" thickness on a floured
surface. Cut into squares or use fun shaped cookie cutters. Arrange
close together, but not touching, on an oiled baking sheet. Prick with
fork and decorate if desired. Bake at 350 degrees for about 10
minutes, or until lightly browned. Cool on racks, store in airtight
container.
55
Ezekiel Bread
2 packages of yeast in 1/2 c warm water
8 c whole wheat flour
4 c barley flour
2 c soy flour
1/2 c millet flour
1/4 c rye flour
1 c cooked and mashed lentils
4 T honey
4-5 T olive oil
1 1/2 c warm water
Dissolve yeast in the water and let sit for 10 minutes. In separate
bowl, mix together flours and set aside. Blend lentils, honey, oil and a
small amount of water in blender, then transfer to large mixing bowl.
Add remaining water and 2 cups of the mixed flours to lentil mixture.
Add yeast mixture. Then stir in remaining mixed flours. Place on
floured surface and knead until smooth. Put in oiled bowl. Let rise
until doubled in size. Punch down. Knead again and shape into four
loaves. Place into oiled loaf pans. Let rise. Bake at 375 degrees for
45 minutes to one hour.
56
Zachary's Cornbread
1/8 c oil
1 c yellow cornmeal
1 c whole wheat flour
1/4 c honey
1 T baking powder
1/2 to 1 c rice milk
Preheat oven to 425 degrees. Bake approximately 15 minutes in oiled
iron skillet. Serve hot with honey on top!
Dad's Raw Breakfast Cereal
8 c of rolled oats
1 c chopped almonds
1 c raw sunflower seeds
1 c oil
1 c honey
Mix dry ingredients together, then add oil and honey. Stir until cereal
is evenly coated. No need to bake. Keep in tightly covered container.
57
Carrot Date Loaf
2 1/2 to 3 c whole wheat flour
1 package of yeast
2 T honey
1/2 t allspice
3/4 c very warm water
1 c grated carrots
1/2 c chopped, pitted dates
In large bowl, combine 1 c flour, yeast, honey, and allspice. Add
water to dry ingredients; beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Beat 2 minutes at high speed.
With a spoon, stir in carrots, dates, and enough remaining flour to
make a soft dough. Knead on floured surface until smooth and
elastic, about 4 to 5 minutes. Place in oiled bowl, turning once to oil
top. Cover; let rise in warm place until doubled in size, about 1 hour.
Punch dough down. On floured surface, roll dough to 7 x 12 inches;
roll up tightly from short end. Pinch seam and ends to seal. Place,
seam side down, in oiled loaf pan. Cover, let rise in warm place until
doubled in size, about 1 hour. Bake at 375 degrees for 30 minutes or
until done. Remove from pan; cool on wire rack.
Quinoa Breakfast Cereal
Rinse 1 cup quinoa. Place in saucepan with 2 cups of water. Bring to
a boil, reduce heat and simmer for 5 minutes. Add 1/2 cup chopped
apples, 1/3 cup raisins, 1/2 teaspoon cinnamon and simmer until
water is absorbed. Sweeten with honey to taste.
58
Pita Bread Sandwich
Cut pita in half and spread with Guacamole, Sunflower-Almond
Spread, or Chickpea Veggie Dip. Line with romaine, spinach, or other
greens. Fill with grated carrots, chopped tomato, cucumber, scallions,
broccoli, cauliflower, and sprouts. Top with Veggie Shredds
(shredded veggie cheese).
59
Sweets and Treats
Almond Milk
1 c raw, shelled almonds
4 c water
2-4 T maple syrup
In a blender, grind almonds to a fine meal. Add 1 c of the water and
the maple syrup. Blend again for 2 minutes. With blender running on
high, add remaining water slowly. Blend for 2 more minutes or until
creamy. Pour through a very fine strainer or layer of cheesecloth.
Keep in the refrigerator in a glass jar or airtight pitcher.
Banana Milk Shake
3 frozen bananas
1 c almond or rice milk
1/2 t vanilla
1 T honey
1 c ice
Place all ingredients in Vita-Mix or blender and blend on high until
thick. If using room temperature bananas, just add more ice. Makes 2
servings.
60
Dorothy's Trail Mix
1 c raisins
1/2 c raw almonds
1/2 c raw cashews
1/2 c unsweetened, shredded coconut
1/2 c sunflower seeds
1/2 c each of dried apples, and apricots, diced
1 c carob chips
Combine in a large mixing bowl. Store in tightly covered jars. When
needed, pack into small individual plastic bags. Make 5 1/2 cups.
61
Strawberry Shortcake
Shortcake Biscuits:
1 2/3 c very warm water
3 T honey
1 c rolled oats
1 c almonds
3 t baking powder
2 1/3 c whole wheat flour
Place honey in bowl with warm water and stir to dissolve. Set aside.
Place oats and almonds in food processor or blender and process
until a fine meal. In mixing bowl, combine dry ingredients, then add
honey and water mixture. Stir together until slightly moistened. Drop
by spoonfuls onto a nonstick baking sheet. Bake for 15 to 20 minutes
at 400 degrees. Make about 12 biscuits.
Filling:
2 pints sliced strawberries
Topping:
1/2 c chopped almonds
1 T maple syrup
2 c water
8 large strawberries
1 frozen banana
Place all ingredients in blender and blend until creamy.
To serve, place biscuit in a bowl and top with sliced strawberries.
Pour over topping and serve.
62
Date Cookies
3 c organic dates, cut in half and pitted
1 1/2 c unsweetened, shredded coconut
Run dates through a Green Power or Champion Juicer with blank in
place to form a soft dough. (Can use food processor). Wet your
hands, shape into balls, and roll in coconut. Chill one hour before
serving. Store in freezer or refrigerator.
Ants on a Log
Celery sticks
Almond or cashew butter
Raisins
Break celery sticks in half. Spread nut butter on celery and decorate
with raisins. This is a fun treat for children to make.
63
Susan's Strawberry Pie
Pie shell:
1 cup chopped almonds
1 c dates, pitted and sliced
1/2 t vanilla
Cover almonds with water and let soak at room temperature for 4 to
12 hours. Drain well. Grind in food processor until finely chopped.
Add dates and vanilla. Blend well. Press evenly into a pie plate to
form the shell.
Filling:
8 large strawberries
5 dates, pitted and sliced
2 ripe bananas
1 T lemon juice
2 pints strawberries, quartered
1/2 pint strawberries, halved
Blend first 4 ingredients in food processor until well mixed. Pour into
mixing bowl and add the 2 pints of strawberries. Stir together and
pour into pie shell. Decorate top of pie with remaining strawberries.
Chill at least 1 hour before serving. I keep this in the freezer and thaw
slightly before serving. For a different pie, substitute blueberries or
peaches in place of the strawberries.
64
Snack Treat Mix
1/2 c raisins
1/2 c raw pumpkin seeds
1/2 c raw cashews
1/2 c carob chips
1 c roasted, unsalted soybeans
1/2 c raw sunflower seeds
Mix all ingredients in large mixing bowl. Store in sealed container in
refrigerator. Makes one pound.
Fruit Squares
1 1/2 c rolled oats
1/2 c whole wheat flour
3/4 c unsweetened coconut
1/2 c fruit juice
1 1/2 c all fruit jam
Preheat oven to 350 degrees. Mix dry ingredients together, then add
juice. Stir just until moistened. Put slightly more than half of the crumb
mixture in an oiled 5" x 7" baking dish and pat down. Spread fruit jam
over this and top with remaining crust. Pat down slightly. Bake for 40
minutes.
65
Carob Balls
1/2 c carob powder
1/2 c honey
1 c almond or cashew butter
Unsweetened coconut
Mix carob and honey together until well blended. Stir nut butter into
this mixture. Wet hands and form into balls. Roll in coconut. Place on
a plate and put into freezer. Can be served frozen or cold. Store in a
baggy in the freezer.
Banana Ice Cream
Peel ripe bananas and freeze for several hours or overnight. In a
Vita-Mix or blender, place 3 to 4 bananas and 1/2 to 3/4 cup of liquid.
Can use any fruit juice or nut milk. Blend together on a slow speed.
Store in freezer.
Favorite Popsicles
To make popsicles, use your favorite smoothie recipe and pour into a
popsicle tray. You can substitute an ice tray. Pour mixture into tray,
cover tightly with plastic wrap and poke holes in each cube with a
toothpick or popsicle stick. Freeze until firm.
66
Carob Bark
4 to 5 c carob chips
1/2 c almond butter
1 c sliced almonds
Melt carob chips slightly over low heat in saucepan. Stir in almond
butter and continue to melt. Stir in almond slices until evenly coated.
Pour onto a baking sheet sprayed with non-stick vegetable spray. Let
cool at room temperature or fridge. When hardened, cut into 1 inch
square pieces. Store in airtight container.
Golden Macaroons
1 c grated raw carrots, packed
1/2 c water
1/3 c honey
1 1/2 c grated coconut
1/2 c whole wheat flour
1/2 c oats
1 t vanilla
Mix dry ingredients together, then add remaining ingredients. Let sit
10 minutes. Roll into tight balls and drop onto lightly oiled cookie
sheet. Bake at 325 degrees for 30 minutes.
67
Fresh Fruit Pizza
1 large 12 inch whole wheat pizza crust, baked
1/2 c all fruit jam
Sliced fruit: kiwi, peaches, apples, strawberries, mango, etc.
1/4 t cinnamon
Spread jam over pizza crust. Arrange sliced fruit on top of jam.
Sprinkle with cinnamon. Warm slightly in 350 degree oven for 15
minutes.
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