**Raisin Puree**
1/2 c raisins
1/2 c water
**other ingredients**
1 1/3 c white vinegar
1 c tomato paste
2/3 c malt vinegar
2/3 c sugar
1/2 c water
1 T yellow prepared mustard
2 t apple juice concentrate
1 1/2 t salt
1 t vegetable oil
1 t lemon juice
1/2 t onion powder
1/4 t garlic powder
1/8 t turmeric
1. Make the raisin puree by combining the raisins with the water in
a food processor or blender. Blend on high speed for 1 minute or until the
puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil.
Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick.
Let sauce cool and then refrigerate it in a covered container for at least 24 hours.
Makes 3 cups.
Heinz Ketchup
6 oz can tomato paste
1/2 c light corn syrup
1/2 c white vinegar
1/4 c water
1 T sugar
1 t salt
1/4 t onion powder
1/8 t garlic powder
1. Combine all ingredients in a medium saucepan over medium heat. Whisk
until smooth.
2. When mixture comes to a boil, reduce heat and simmer for 20 minutes,
stirring often.
3. Remove pan from heat and cover until cool. Chill and store in a
covered container.
1/2 c light corn syrup
1/2 c white vinegar
1/4 c water
1 T sugar
1 t salt
1/4 t onion powder
1/8 t garlic powder
1. Combine all ingredients in a medium saucepan over medium heat. Whisk
until smooth.
2. When mixture comes to a boil, reduce heat and simmer for 20 minutes,
stirring often.
3. Remove pan from heat and cover until cool. Chill and store in a
covered container.
Vintage 21 Restaurant for wine lovers.
Rucola warm Mushroom.
Vintage 21 Restaurant and the cozy atmosphere, reasonable prices in the business area Silom Soi 21 which is parallel to the highway at the end of Silom Road. Before reaching the hospital Lerdsin little one. Talk in a restaurant, wine guru pan developed in Thailand and friends who love wine Lgkan in the open. We are a small club. Of wine drinkers who want to sit down and look at the various wine critics.
We are warm and friendly atmosphere among wine lovers together. The disciples of the New York meeting o discuss and carry the new wine to drink and discuss the topic of wine lovers. Though not a follower, but some customers want to mess with the knowledge of wine. Sometimes it may not be able to talk, they'd know each other.
Spaghetti Gamberoni.
And certainly that. When the commercially available wine. Would require that the wine properly. You may not be fully enjoyed.
Vintage 21's food is the food. Franco-Italian. French and Italian cuisine with a full menu. For wine lovers will have a choice. To order a new pair with wine. To carry out as it should be. Dish with the chef at the end of the drill from the Ecole de Cordon Blue Institute of Napa's most famous art in the world. I trust that it does not disappoint. The price of each dish is not too high. I also have to compare. Food for one. And a small size 4-5, with the prices set a price for a heavy bag.
There are plenty of items in the menu. Each chef's recommended dishes to try. This is the menu for a particular wine. The following is a list of the sample.
Wagyu Rib Eye Steak.
Rucola warm Mushroom rocket salad with mushrooms, grilled hot little nasty taste. Add cherry tomatoes, small red sweet and sour taste. Balsamic vinegar dressing, topped with a mellow flavor. Sprinkle with bacon, fried crisp. The salad appetizer was excellent.
Warm Chocolate Souffle.
Spaghetti Gamberoni spaghetti, cooked al dente with a possible actor in the olive oil into a large tiger prawn Dixie. Season with garlic, white wine and various spices. Stir together until shrimp are cooked just enough. Fragrant odor. Shrimp, orange, beautiful thing.
Wagyu Rib Eye Steak Grilled Beef Rib Eye 250g pieces over medium heat until cooked and eaten. The onion is golden. A fresh, juicy meat. Unpleasant taste and aroma of meat. Topped with gravy thickens Klukklik. Seasoning the meat taste better. The more intense red wine with full body with it. Do not miss the Indian one.
Warm Chocolate Souffle dessert made with egg yolks, cream, chocolate, fresh butter and bake until brown, put it to print out the cooked onion. Meat in a creamy consistency. The rich will cut the flow of chocolate inside. It's sweet, rich vanilla ice cream to eat with excellent compatibility.
For the price savings that You can choose from a menu of the day. It is available in. For dinner, four courses for 750 baht + + and the 5-course (with pasta) for $ 950 baht + +, and the menu for the wine lovers in the net price to 3,990 baht a menu for four people, including fine wines of Italy 1. Along with these bottles.
Vintage 21 Restaurant is open from 18:00 to 23:00 hours daily.
Information ** **.
Vintage 21 Restaurant & Bar.
Based on the Franco-Italian.
Address 19 Soi Silom 21, Silom Road, Bangrak, Bangkok 10500.
Vintage 21 Restaurant and the cozy atmosphere, reasonable prices in the business area Silom Soi 21 which is parallel to the highway at the end of Silom Road. Before reaching the hospital Lerdsin little one. Talk in a restaurant, wine guru pan developed in Thailand and friends who love wine Lgkan in the open. We are a small club. Of wine drinkers who want to sit down and look at the various wine critics.
We are warm and friendly atmosphere among wine lovers together. The disciples of the New York meeting o discuss and carry the new wine to drink and discuss the topic of wine lovers. Though not a follower, but some customers want to mess with the knowledge of wine. Sometimes it may not be able to talk, they'd know each other.
|
|
And certainly that. When the commercially available wine. Would require that the wine properly. You may not be fully enjoyed.
Vintage 21's food is the food. Franco-Italian. French and Italian cuisine with a full menu. For wine lovers will have a choice. To order a new pair with wine. To carry out as it should be. Dish with the chef at the end of the drill from the Ecole de Cordon Blue Institute of Napa's most famous art in the world. I trust that it does not disappoint. The price of each dish is not too high. I also have to compare. Food for one. And a small size 4-5, with the prices set a price for a heavy bag.
There are plenty of items in the menu. Each chef's recommended dishes to try. This is the menu for a particular wine. The following is a list of the sample.
Wagyu Rib Eye Steak.
Rucola warm Mushroom rocket salad with mushrooms, grilled hot little nasty taste. Add cherry tomatoes, small red sweet and sour taste. Balsamic vinegar dressing, topped with a mellow flavor. Sprinkle with bacon, fried crisp. The salad appetizer was excellent.
Warm Chocolate Souffle.
Spaghetti Gamberoni spaghetti, cooked al dente with a possible actor in the olive oil into a large tiger prawn Dixie. Season with garlic, white wine and various spices. Stir together until shrimp are cooked just enough. Fragrant odor. Shrimp, orange, beautiful thing.
Wagyu Rib Eye Steak Grilled Beef Rib Eye 250g pieces over medium heat until cooked and eaten. The onion is golden. A fresh, juicy meat. Unpleasant taste and aroma of meat. Topped with gravy thickens Klukklik. Seasoning the meat taste better. The more intense red wine with full body with it. Do not miss the Indian one.
|
|
For the price savings that You can choose from a menu of the day. It is available in. For dinner, four courses for 750 baht + + and the 5-course (with pasta) for $ 950 baht + +, and the menu for the wine lovers in the net price to 3,990 baht a menu for four people, including fine wines of Italy 1. Along with these bottles.
Vintage 21 Restaurant is open from 18:00 to 23:00 hours daily.
Information ** **.
Vintage 21 Restaurant & Bar.
Based on the Franco-Italian.
Address 19 Soi Silom 21, Silom Road, Bangrak, Bangkok 10500.
Heath Bar Candy
1/2 lb butter
1 c sugar
1/2 c nuts,finely chopped
1/3 c chocolate chips
Combine first 3 ingredients and boil, stirring constantly until it
thickens and looks like a brown paper bag. Pour on greased cookie
sheet. Sprinkle the chocolate chips on top. Let melt and spread
smooth over the mixture. Then spread the nuts over top.
Let cool and harden. Break into pieces.
1 c sugar
1/2 c nuts,finely chopped
1/3 c chocolate chips
Combine first 3 ingredients and boil, stirring constantly until it
thickens and looks like a brown paper bag. Pour on greased cookie
sheet. Sprinkle the chocolate chips on top. Let melt and spread
smooth over the mixture. Then spread the nuts over top.
Let cool and harden. Break into pieces.
Hardee's French Fries
6 c vegetable oil
1/3 c granulated sugar
2 c water,Warm
2 lg russet potatoes
1 salt,To Taste
1) Heat the oil in deep saucepan over low-med. heat for abt. 20 min.
2) In med. bowl, mix sugar into water until dissolved. 3) Cut
potatoes in half lengthwise, and then into 1/4" strips. 4) Put
potatoes into the sugar solution and soak for 15 min. 5) Remove
potatoes and dry thoroughly on paper towels. 6) The right oil temp.
in crucial. To test oil, fry a couple of potato slices for 6 min.
Remove and cool, then taste. The fries should not get too dark too
soon and should be soft in the middle. If oil is too hot, turn it
down and test again. The fries should not be under cooked,either. If
they are, turn up heat. 7) When oil temp. if just right, put all of
the potatoes in the oil for 1 min. This is the blanching stage. 8)
Take fries out of the oil and let them cool. 9) When the fries have
cooled, place them into the oil again for 5 min., or until golden
brown. 10) Remove from oil and place on paper towels to drain. Salt
to taste.
Yield: 4 to 5 dozen french fries
1/3 c granulated sugar
2 c water,Warm
2 lg russet potatoes
1 salt,To Taste
1) Heat the oil in deep saucepan over low-med. heat for abt. 20 min.
2) In med. bowl, mix sugar into water until dissolved. 3) Cut
potatoes in half lengthwise, and then into 1/4" strips. 4) Put
potatoes into the sugar solution and soak for 15 min. 5) Remove
potatoes and dry thoroughly on paper towels. 6) The right oil temp.
in crucial. To test oil, fry a couple of potato slices for 6 min.
Remove and cool, then taste. The fries should not get too dark too
soon and should be soft in the middle. If oil is too hot, turn it
down and test again. The fries should not be under cooked,either. If
they are, turn up heat. 7) When oil temp. if just right, put all of
the potatoes in the oil for 1 min. This is the blanching stage. 8)
Take fries out of the oil and let them cool. 9) When the fries have
cooled, place them into the oil again for 5 min., or until golden
brown. 10) Remove from oil and place on paper towels to drain. Salt
to taste.
Yield: 4 to 5 dozen french fries
Hardly's Charcoal Broiled Burgers
1 lb ground round beef
1 salt & pepper,Freshly Ground
2 T butter (or regular
-margarine)
1 c onion,thinly sliced
3 T catsup
1 1/2 T prepared mustard
4 hamburger buns,split,
1 and buttered,Toasted
GARNISHES ======================
1 pickle,Slices
1 onion,Slices
1 lettuce leaves
1 tomato,Slices
Mix the ground beef and the salt and pepper together in a bowl,
blending well. Shape into 4 patties about 1/4-inch thick. Place the
patties on a grill 4 to 6 inches from the heat over grey-hot coals.
Grill about 4 minutes on each side or to the desired doneness.
Meanwhile, on the same grill in a small saucepan, melt the butter
and add the 1 cup of sliced onion. Cook until crisp tender. Remove the
onion with a slotted spoon and reserve. Stir the catsup and mustard
into the butter left in the sauce pan and heat to serving temperature.
When the hamburgers are done, place each one on a
toasted bottom, and top first with some of the cooked onion and then
a dollop of the catsup-mustard mixture and then garnish as desired.
Makes 4 Hamburgers.
1 salt & pepper,Freshly Ground
2 T butter (or regular
-margarine)
1 c onion,thinly sliced
3 T catsup
1 1/2 T prepared mustard
4 hamburger buns,split,
1 and buttered,Toasted
GARNISHES ======================
1 pickle,Slices
1 onion,Slices
1 lettuce leaves
1 tomato,Slices
Mix the ground beef and the salt and pepper together in a bowl,
blending well. Shape into 4 patties about 1/4-inch thick. Place the
patties on a grill 4 to 6 inches from the heat over grey-hot coals.
Grill about 4 minutes on each side or to the desired doneness.
Meanwhile, on the same grill in a small saucepan, melt the butter
and add the 1 cup of sliced onion. Cook until crisp tender. Remove the
onion with a slotted spoon and reserve. Stir the catsup and mustard
into the butter left in the sauce pan and heat to serving temperature.
When the hamburgers are done, place each one on a
toasted bottom, and top first with some of the cooked onion and then
a dollop of the catsup-mustard mixture and then garnish as desired.
Makes 4 Hamburgers.
Harley Davidson Cafe Harley Hog Sandwich
6 lb boneless pork butt,tied, up
- to 8
**Rub**
1 c Kosher salt
1 c course black pepper,Ground
1 c paprika,(sweet Hungarian is
-- best)
2 c hickory wood chips
1 c apple wood chips
**Hog Sauce**
2 lg onions,chopped
3 T vegetable oil
1 T paprika
1 T chili powder
1 T red pepper flakes
1/2 t cayenne pepper
1/2 t cumin,Ground
5 1/4 c canned tomatoes,with juice
-(42
-- ounces)
3 c cider vinegar
1 3/4 c ketchup
1/2 c orange juice
1/4 c dark brown sugar,packed
1/4 c brown mustard
1 T salt
1 T coarse black pepper
**Other**
12 lg round rolls
1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture,
shaking off any excess.
2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at
220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break
the meat apart with your hands.
3. Saut' onions in oil in heavy saucepan until translucent. Add the remaining
ingredients and cook until mixture is thick and coats the back of a spoon. Puree
the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and
refrigerated.)
4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it
is heated through.
5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if
desired.
Yields 12 servings.
- to 8
**Rub**
1 c Kosher salt
1 c course black pepper,Ground
1 c paprika,(sweet Hungarian is
-- best)
2 c hickory wood chips
1 c apple wood chips
**Hog Sauce**
2 lg onions,chopped
3 T vegetable oil
1 T paprika
1 T chili powder
1 T red pepper flakes
1/2 t cayenne pepper
1/2 t cumin,Ground
5 1/4 c canned tomatoes,with juice
-(42
-- ounces)
3 c cider vinegar
1 3/4 c ketchup
1/2 c orange juice
1/4 c dark brown sugar,packed
1/4 c brown mustard
1 T salt
1 T coarse black pepper
**Other**
12 lg round rolls
1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture,
shaking off any excess.
2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at
220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break
the meat apart with your hands.
3. Saut' onions in oil in heavy saucepan until translucent. Add the remaining
ingredients and cook until mixture is thick and coats the back of a spoon. Puree
the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and
refrigerated.)
4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it
is heated through.
5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if
desired.
Yields 12 servings.
Dim sum is delicious, fresh food, Hong Kong, the "KruaRacha Dim Sum".
Dim sum is delicious
Inside the restaurant.
"Dim Sum" is the name of a snack, appetizer. The full mesh is not the satiety of a main dish ever.
In our stores, despite a large number of dim sum. The store that sells dim sum of the "fresh" is not very much. Therefore, "since I eat," I have come to live with the dim sum restaurant. "Kitchen Dim Sum King" The Road 3, we can not and do not miss the taste of dim sum that is in every way
Variety of dim sum.
For dim sum here is made fresh every other day. Each day there is an alternating current switch are 25 types of customer orders to steam out hot to the taste of dim sum (basket of 24 baht) do not have buns cream filling pork pork chop. Incandescent lamps are packed with noodles, roast duck, pork sausage and a coconut.
Seaweed is also a pig. Pork wrapped with seaweed, crab, fish, soy sauce over shrimp dumplings, pork, shrimp, egg yolk, pork, preserved egg pork filling seasoned broccoli topped with crab, egg curry. Dolly, fish sauce, seafood, ribs, pork roast, etc., dim sum, but it was plain that each of the tongue. Stating it is really good.
Soy Bean Paste topped with fish.
The dim sum is. We also have a tasty meal, try to enjoy more variety. The Hong Kong style Chinese food. This is not light up.
That it "eats through just" did not hesitate. I eat the dish of the same features. Rad's breast, fish (80 baht) This dish is topped with a Hong Kong-style noodles and rice noodles are available. However, we choose the most important with the fragrant smoke. Topped with onions, topped with a mixture of bell peppers (bell peppers), 2 pieces of mushrooms, garlic, Chinese invasion of baking. And the wall of the city's Chinese. This dish was delicious and the fish is a fish-plated dolly. Fried dough is placed in a dish. This dish is topped with a sweet taste, smell and taste the sweet meat well.
Sichuan noodles, shrimp, broccoli.
Next, the Sichuan noodles, broccoli, shrimp (85 baht), this dish was boiled yellow noodles cooked. Szechuan sauce served with stir-fried with shrimp, straw mushrooms, and bursting into pieces with a pair of boiled broccoli. This dish tastes sweet and spicy sauce is very sweet and fresh shrimp. Chewy noodles are good.
The menu is pork, egg noodles, topped with basil sauce (80 baht) to the noodles, fried noodles are cooked. Then put into the beaten egg. Take the fried crispy egg noodles. The water is sauce topped with basil recipe of all the pork mushroom and basil leaves, a soft taste. Fragrant smell of egg and basil leaves. I like the fried basil flavor ever.
Egg noodles with sweet basil sauce with pork.
Rounding out the menu. Stir in spaghetti duck basil (80 baht), which uses a hard-boiled spaghetti. Roasted duck topped with stir-fried with chilli, garlic, oyster sauce and basil, this dish was served up to the aroma of the basil flavor was spicy but not too spicy.
The dim sum menu and then. This is the Off to a wide range such as Pitchfork's noodles, pork (70 baht) for Shrimp ($ 60) Rice, Roasted Duck (45 baht) fried rice, pork (60 baht) fried fish, celery (70 baht) kale. Hong Kong with oyster sauce (60 baht), etc. In addition, we also have the roast duck (half of the 420 baht 215 baht), Pork (80 baht per dish) to try it. With respect to orders for a duck.
Stir spaghetti basil Roasted duck.
For those who want to eat dim sum, try to live a new experience every day. Hong Kong style Chinese food and a menu. I can go to enjoy a full kitchen has all over dim sum.
***********************************************.
The ASTV online.
View over 5,000 menus at http://www.menu-for-you.com
Inside the restaurant.
"Dim Sum" is the name of a snack, appetizer. The full mesh is not the satiety of a main dish ever.
In our stores, despite a large number of dim sum. The store that sells dim sum of the "fresh" is not very much. Therefore, "since I eat," I have come to live with the dim sum restaurant. "Kitchen Dim Sum King" The Road 3, we can not and do not miss the taste of dim sum that is in every way
Variety of dim sum.
For dim sum here is made fresh every other day. Each day there is an alternating current switch are 25 types of customer orders to steam out hot to the taste of dim sum (basket of 24 baht) do not have buns cream filling pork pork chop. Incandescent lamps are packed with noodles, roast duck, pork sausage and a coconut.
Seaweed is also a pig. Pork wrapped with seaweed, crab, fish, soy sauce over shrimp dumplings, pork, shrimp, egg yolk, pork, preserved egg pork filling seasoned broccoli topped with crab, egg curry. Dolly, fish sauce, seafood, ribs, pork roast, etc., dim sum, but it was plain that each of the tongue. Stating it is really good.
Soy Bean Paste topped with fish.
The dim sum is. We also have a tasty meal, try to enjoy more variety. The Hong Kong style Chinese food. This is not light up.
That it "eats through just" did not hesitate. I eat the dish of the same features. Rad's breast, fish (80 baht) This dish is topped with a Hong Kong-style noodles and rice noodles are available. However, we choose the most important with the fragrant smoke. Topped with onions, topped with a mixture of bell peppers (bell peppers), 2 pieces of mushrooms, garlic, Chinese invasion of baking. And the wall of the city's Chinese. This dish was delicious and the fish is a fish-plated dolly. Fried dough is placed in a dish. This dish is topped with a sweet taste, smell and taste the sweet meat well.
Sichuan noodles, shrimp, broccoli.
Next, the Sichuan noodles, broccoli, shrimp (85 baht), this dish was boiled yellow noodles cooked. Szechuan sauce served with stir-fried with shrimp, straw mushrooms, and bursting into pieces with a pair of boiled broccoli. This dish tastes sweet and spicy sauce is very sweet and fresh shrimp. Chewy noodles are good.
The menu is pork, egg noodles, topped with basil sauce (80 baht) to the noodles, fried noodles are cooked. Then put into the beaten egg. Take the fried crispy egg noodles. The water is sauce topped with basil recipe of all the pork mushroom and basil leaves, a soft taste. Fragrant smell of egg and basil leaves. I like the fried basil flavor ever.
Egg noodles with sweet basil sauce with pork.
Rounding out the menu. Stir in spaghetti duck basil (80 baht), which uses a hard-boiled spaghetti. Roasted duck topped with stir-fried with chilli, garlic, oyster sauce and basil, this dish was served up to the aroma of the basil flavor was spicy but not too spicy.
The dim sum menu and then. This is the Off to a wide range such as Pitchfork's noodles, pork (70 baht) for Shrimp ($ 60) Rice, Roasted Duck (45 baht) fried rice, pork (60 baht) fried fish, celery (70 baht) kale. Hong Kong with oyster sauce (60 baht), etc. In addition, we also have the roast duck (half of the 420 baht 215 baht), Pork (80 baht per dish) to try it. With respect to orders for a duck.
Stir spaghetti basil Roasted duck.
For those who want to eat dim sum, try to live a new experience every day. Hong Kong style Chinese food and a menu. I can go to enjoy a full kitchen has all over dim sum.
***********************************************.
The ASTV online.
View over 5,000 menus at http://www.menu-for-you.com
Cream of corn soup.
Ingredients:.
Butter 1/2 cup.
Onion, chopped 1/2 large head.
Celery, chopped 1/4 cup.
Carrots, chopped 1/4 cup.
Corn . 3-4 cups sliced pellets only.
1 cup rice.
2 liters of water.
Chicken taste 2 tbsp.
1 cup whipping cream.
Salt / pepper / Tabasco pepper sauce 1 tbsp.
Method:.
Put the butter into a saucepan and heat to the heat. Fry the chopped onion, chopped celery, chopped carrot and onion.
Add the onion, corn and rice down. Stir the corn. And the rice is dry.
Add water and seasoning to taste the chicken to a boil corn. Rice is cooked and tender. I removed the heat and set aside.
Spoon corn soup in a blender. Thoroughly blended. It filters out the waste.
Obtained the soup with a cream sauce, Tabasco, salt and pepper to taste and stir and taste.
Serve hot
credit cooking water bloggang.com
Hardee's 1/4 Pound Hamburger
1 sesame seed hamburger bun
1/4 lb beef,Ground
1 ds salt
2 onion rings
3 dill pickles,Sliced
1 lg tomato slice
1 lettuce leaf
1 t low-cal mayo
1 t catsup
1) Preheat griddle or frying pan. 2) Toast both halves of hamburger
bun, face down. Set aside. 3) Form ground beef into patty slightly
larger than bun. Use burger press for best results. 4) Cook patty 2
to 3 min. per side. 5) Build burger in following stacking order from
bottom up: bottom bun--beef patty--onion rings--pickles--tomato
slice--lettuce leaf-- mayonaise--catsup--top bun.
1/4 lb beef,Ground
1 ds salt
2 onion rings
3 dill pickles,Sliced
1 lg tomato slice
1 lettuce leaf
1 t low-cal mayo
1 t catsup
1) Preheat griddle or frying pan. 2) Toast both halves of hamburger
bun, face down. Set aside. 3) Form ground beef into patty slightly
larger than bun. Use burger press for best results. 4) Cook patty 2
to 3 min. per side. 5) Build burger in following stacking order from
bottom up: bottom bun--beef patty--onion rings--pickles--tomato
slice--lettuce leaf-- mayonaise--catsup--top bun.
Hard Rock Cafe Tupelo Style Chicken
4 c vegetable oil,up to 6
**Honey Mustard Dipping
-Sauce**
1/4 c mayonnaise
1 1/2 t prepared mustard
2 t honey
1 pn paprika
**Apricot Dipping Sauce **
2 T Grey Poupon Dijon mustard
1 T apricot preserves
2 T honey
**other ingredients**
1 c corn flake crumbs
2 t red pepper flakes,Crushed
1 1/4 t cayenne pepper
1 t cumin
1 t salt
1/2 t paprika
1/4 t onion powder
1 ds garlic
1 egg
1 c milk
1 c flour
1 lb chicken breast fillets
1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the ingredients in a
medium bowl. Cover and refrigerate. Make the apricot dipping sauce by
combing those ingredients in a medium bowl. Cover and refrigerate this sauce
as well, until your chicken is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed red
pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in
a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each strip with flour.
Dip the chicken into the egg/milk mixture and then back into the flour. Dip each
chicken strip back in the egg/milk mixture and then in the corn flake crumb
mixture. Be sure to coat each chicken piece thoroughly with the corn flake
crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until
the chicken is golden brown. Drain and serve chicken with the dipping sauces
on the side.
Serves 6 to 8 as an appetizer.
**Honey Mustard Dipping
-Sauce**
1/4 c mayonnaise
1 1/2 t prepared mustard
2 t honey
1 pn paprika
**Apricot Dipping Sauce **
2 T Grey Poupon Dijon mustard
1 T apricot preserves
2 T honey
**other ingredients**
1 c corn flake crumbs
2 t red pepper flakes,Crushed
1 1/4 t cayenne pepper
1 t cumin
1 t salt
1/2 t paprika
1/4 t onion powder
1 ds garlic
1 egg
1 c milk
1 c flour
1 lb chicken breast fillets
1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the ingredients in a
medium bowl. Cover and refrigerate. Make the apricot dipping sauce by
combing those ingredients in a medium bowl. Cover and refrigerate this sauce
as well, until your chicken is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed red
pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in
a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each strip with flour.
Dip the chicken into the egg/milk mixture and then back into the flour. Dip each
chicken strip back in the egg/milk mixture and then in the corn flake crumb
mixture. Be sure to coat each chicken piece thoroughly with the corn flake
crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until
the chicken is golden brown. Drain and serve chicken with the dipping sauces
on the side.
Serves 6 to 8 as an appetizer.
Hard Rock Cafe Pig Sandwich
**Marinated Cabbage**
2 T white vinegar
1 T granulated sugar
4 c thinly-sliced cabbage
4 c hickory smoking chips
**Spice Rub**
2 T kosher salt
2 t black pepper,Cracked
1 t paprika
1/2 t onion powder
1/2 t sage,Ground
1/2 t thyme
1/4 t cayenne
**other**
1 boneless pork loin roast,(3 - to 4 pounds)
vegetable oil
**Sauce**
2 15-ounce cans tomato puree
1 c white vinegar
3/4 c brown sugar
2 T vegetable oil
1/2 t onion powder
1/2 t liquid smoke,(hickory)
1 clove garlic,minced
1/4 t salt
1/4 t black pepper,Coarse Ground
8 Kaiser rolls
1. Make the marinated cabbage at least one day prior to building your sandwiches.
Like cole slaw, this garnish needs some time to develop in the fridge. Combine the
vinegar and sugar in a medium bowl. Add the cabbage, stir, cover the bowl and store it
in the refrigerator until you are ready to make the sandwiches.
2. Put the wood chips in a bowl and cover with water. Let the wood soak for at least 1
hour. Light the charcoal after it has been arranged around the inside edge of your grill.
You don't want coals directly under your pork. When the coals are hot, drain the water
from the wood chips and sprinkle the chips over the top of the coals. You should now
have smoke.
3. Combine the spices for the rub in a small bowl and mix well.
4. Rub some vegetable oil over the surface of the pork roast. Sprinkle the spices over
the entire surface of the roast.
5. Place the roast in the center of your grill and put the lid on. Let the pork cook for 3 to
4 hours or until the internal temperature of the roast reaches 175 to 180 degrees.
6. As the pork cooks, make the sauce by combining the ingredients in a medium
saucepan over medium/low heat. Let the sauce simmer for 15 to 20 minutes, then cover
and remove from heat. Set this aside until your pork is ready.
7. When the pork is done, remove it from the grill and let it sit to cool for 15 to 20
minutes or until you can handle it. Now you want to tear the meat along the grain,
making bite-size strips of shredded pork.
8. Put the shredded pork into a large saucepan over medium heat. Add 2 cups of the
sauce to the pan and stir. Keep the rest of the sauce for later to serve on the side.
Cook the pork for 15 minutes or until it is heated through.
9. Grill the faces of the rolls and stack about 1 cup of pork onto the bottom half of each
roll. Add a rounded tablespoon of marinated cabbage on top of the pork, add a
tablespoon or so of extra sauce on top of that, then cap off each sandwich
with the top half of the roll.
2 T white vinegar
1 T granulated sugar
4 c thinly-sliced cabbage
4 c hickory smoking chips
**Spice Rub**
2 T kosher salt
2 t black pepper,Cracked
1 t paprika
1/2 t onion powder
1/2 t sage,Ground
1/2 t thyme
1/4 t cayenne
**other**
1 boneless pork loin roast,(3 - to 4 pounds)
vegetable oil
**Sauce**
2 15-ounce cans tomato puree
1 c white vinegar
3/4 c brown sugar
2 T vegetable oil
1/2 t onion powder
1/2 t liquid smoke,(hickory)
1 clove garlic,minced
1/4 t salt
1/4 t black pepper,Coarse Ground
8 Kaiser rolls
1. Make the marinated cabbage at least one day prior to building your sandwiches.
Like cole slaw, this garnish needs some time to develop in the fridge. Combine the
vinegar and sugar in a medium bowl. Add the cabbage, stir, cover the bowl and store it
in the refrigerator until you are ready to make the sandwiches.
2. Put the wood chips in a bowl and cover with water. Let the wood soak for at least 1
hour. Light the charcoal after it has been arranged around the inside edge of your grill.
You don't want coals directly under your pork. When the coals are hot, drain the water
from the wood chips and sprinkle the chips over the top of the coals. You should now
have smoke.
3. Combine the spices for the rub in a small bowl and mix well.
4. Rub some vegetable oil over the surface of the pork roast. Sprinkle the spices over
the entire surface of the roast.
5. Place the roast in the center of your grill and put the lid on. Let the pork cook for 3 to
4 hours or until the internal temperature of the roast reaches 175 to 180 degrees.
6. As the pork cooks, make the sauce by combining the ingredients in a medium
saucepan over medium/low heat. Let the sauce simmer for 15 to 20 minutes, then cover
and remove from heat. Set this aside until your pork is ready.
7. When the pork is done, remove it from the grill and let it sit to cool for 15 to 20
minutes or until you can handle it. Now you want to tear the meat along the grain,
making bite-size strips of shredded pork.
8. Put the shredded pork into a large saucepan over medium heat. Add 2 cups of the
sauce to the pan and stir. Keep the rest of the sauce for later to serve on the side.
Cook the pork for 15 minutes or until it is heated through.
9. Grill the faces of the rolls and stack about 1 cup of pork onto the bottom half of each
roll. Add a rounded tablespoon of marinated cabbage on top of the pork, add a
tablespoon or so of extra sauce on top of that, then cap off each sandwich
with the top half of the roll.
Roasted Pork with honey.
Ingredient
1 kg of pork tenderloin.
Soya sauce 3 tbsp.
Sauce 2 tbsp.
4 tablespoons of tomato sauce.
Salt 1 tsp.
½ cup of honey.
2 cups water.
How to do
1. To his neck, I was washed clean. Water, dried and chopped into pieces about 1 inch thick.
2. Mix all ingredients into a mixing bowl and stir all ingredients together.
3. To cut the pork into a mixing bowl. Mixed ingredients over the pork slices. Marinate for 2 hours or leave overnight in the refrigerator.
4. Close the lid and simmer indefinitely. The pork is tender. And then return the pork to the pot, then cover, reduce heat down to medium low heat. Simmer until the sauce off the stove and lifted up.
5. Lap honey Roasted Pork with on a plate. Sprinkle with a little onion. Then I serve it.
credit ucancookthai.com
Ginger boiled rice grains.
Ingredients (for 4).
Combine 1 cup whole wheat.
2 cups rice.
1 cup chopped ginger glasses.
Mushroom 8 flowers.
White tofu, cut into dice 1/2 cup.
Soya sauce 1/2 cup.
10 cups fish stock.
1 teaspoon salt.
Pepper for seasoning.
Road onion, ginger, for decoration.
How to do
Soaked in soy sauce, tofu, soy sauce, about 10 minutes, filtered off and set aside. Soak mushrooms in water until soft. Drain and set aside.
Set the pot over medium heat and add stock, cereals, rice, ginger, and cook until mushrooms are cooked with tofu, salt and pepper, stir well and taste to taste before serving and garnish with onion, ginger alley.
Combine 1 cup whole wheat.
2 cups rice.
1 cup chopped ginger glasses.
Mushroom 8 flowers.
White tofu, cut into dice 1/2 cup.
Soya sauce 1/2 cup.
10 cups fish stock.
1 teaspoon salt.
Pepper for seasoning.
Road onion, ginger, for decoration.
How to do
Soaked in soy sauce, tofu, soy sauce, about 10 minutes, filtered off and set aside. Soak mushrooms in water until soft. Drain and set aside.
Set the pot over medium heat and add stock, cereals, rice, ginger, and cook until mushrooms are cooked with tofu, salt and pepper, stir well and taste to taste before serving and garnish with onion, ginger alley.
Coronation chicken
serves 8
ingredients
1⁄2 lemon
2.3kg/5lb chicken
1 onion, quartered
1 carrot, quartered
8 black peppercorns, crushed
1 teaspoon salt
For the sauce
1 small onion, chopped
15g/1⁄2oz butter
1 tablespoon curry paste
1 tablespoon tomato purée
125ml/4fl oz red wine
1 bay leaf
juice of 1⁄2 lemon
2–3 teaspoons apricot jam
300ml/10fl oz mayonnaise
125ml/4fl oz double or whipping
cream, whipped
salt and freshly ground
black pepper
watercress, to garnish
• Put the lemon in the cavity of the chicken, then put the chicken in a
saucepan that it just fits. Add the onion, carrot, peppercorns and salt to
the pan.
• Add sufficient water to come two-thirds of the way up the chicken, bring
to the boil, then cover and cook gently for about 11⁄2 hours until the
chicken juices run clear.
• Transfer the chicken to a large bowl, pour the cooking liquid over it and
leave to cool. When cold, strip the meat from the chicken, discarding the
skin and bones, then chop or tear the meat into bite-size pieces.
• To make the sauce, take a frying pan and sweat the onion in the butter
until soft. Add the curry paste, tomato purée, wine, bay leaf and lemon
juice, then cook for 10 minutes. Add the jam, then push the mixture
through a sieve and leave to cool.
• Beat the mixture into the mayonnaise. Fold in the cream, then season
with salt and pepper. Stir in the chicken pieces until evenly coated. Chill
until ready to serve, garnished with a little watercress.
ingredients
1⁄2 lemon
2.3kg/5lb chicken
1 onion, quartered
1 carrot, quartered
8 black peppercorns, crushed
1 teaspoon salt
For the sauce
1 small onion, chopped
15g/1⁄2oz butter
1 tablespoon curry paste
1 tablespoon tomato purée
125ml/4fl oz red wine
1 bay leaf
juice of 1⁄2 lemon
2–3 teaspoons apricot jam
300ml/10fl oz mayonnaise
125ml/4fl oz double or whipping
cream, whipped
salt and freshly ground
black pepper
watercress, to garnish
• Put the lemon in the cavity of the chicken, then put the chicken in a
saucepan that it just fits. Add the onion, carrot, peppercorns and salt to
the pan.
• Add sufficient water to come two-thirds of the way up the chicken, bring
to the boil, then cover and cook gently for about 11⁄2 hours until the
chicken juices run clear.
• Transfer the chicken to a large bowl, pour the cooking liquid over it and
leave to cool. When cold, strip the meat from the chicken, discarding the
skin and bones, then chop or tear the meat into bite-size pieces.
• To make the sauce, take a frying pan and sweat the onion in the butter
until soft. Add the curry paste, tomato purée, wine, bay leaf and lemon
juice, then cook for 10 minutes. Add the jam, then push the mixture
through a sieve and leave to cool.
• Beat the mixture into the mayonnaise. Fold in the cream, then season
with salt and pepper. Stir in the chicken pieces until evenly coated. Chill
until ready to serve, garnished with a little watercress.
Chicken in peanut sauce
serves 4
ingredients
100g/4oz shelled unsalted
raw peanuts
1.4kg/3lb chicken, jointed
2 tablespoons sunflower oil
1 onion, finely chopped
100g/4oz tomatoes, peeled and
roughly chopped
1 tablespoon tomato purée
1 teaspoon cayenne pepper
1 tablespoon paprika
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground coriander
pinch of salt
450ml/3/4pt chicken stock
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Spread the peanuts on a baking tray, and toast in the oven for to
6–8 minutes until lightly browned, shaking and checking frequently.
Cool, then grind to a powdery paste.
• Heat the oil in a frying pan and brown the chicken. Transfer to a
flameproof casserole dish. Sweat the onion gently in the same oil until
golden. Add the tomatoes, tomato purée, spices and salt. Stir for about
3 minutes, then pour in the stock. Bring to the boil, stirring, then pour
over the chicken. Cover, reduce the heat and simmer for 30 minutes.
• Stir in the peanuts. Continue to simmer, covered, for a further
10–15 minutes, until the chicken is tender and the sauce has thickened.
Skim off any fat from the surface, then check the seasoning and adjust if
necessary. Serve hot.
ingredients
100g/4oz shelled unsalted
raw peanuts
1.4kg/3lb chicken, jointed
2 tablespoons sunflower oil
1 onion, finely chopped
100g/4oz tomatoes, peeled and
roughly chopped
1 tablespoon tomato purée
1 teaspoon cayenne pepper
1 tablespoon paprika
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground coriander
pinch of salt
450ml/3/4pt chicken stock
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Spread the peanuts on a baking tray, and toast in the oven for to
6–8 minutes until lightly browned, shaking and checking frequently.
Cool, then grind to a powdery paste.
• Heat the oil in a frying pan and brown the chicken. Transfer to a
flameproof casserole dish. Sweat the onion gently in the same oil until
golden. Add the tomatoes, tomato purée, spices and salt. Stir for about
3 minutes, then pour in the stock. Bring to the boil, stirring, then pour
over the chicken. Cover, reduce the heat and simmer for 30 minutes.
• Stir in the peanuts. Continue to simmer, covered, for a further
10–15 minutes, until the chicken is tender and the sauce has thickened.
Skim off any fat from the surface, then check the seasoning and adjust if
necessary. Serve hot.
Thai chicken green curry
serves 6
ingredients
100g/4oz fresh coriander
3 fresh red chillies, halved
lengthways and seeded
3 spring onions, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
11⁄2 teaspoons grated lime zest
2 tablespoons freshly squeezed
lime juice
2 teaspoons light soy sauce
1 teaspoon anchovy paste
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon salt
3 large carrots, thinly sliced
450g/1lb small red potatoes, cut
into chunks
900g/2lb skinless chicken thigh
fillets, cut into chunks
400ml/14fl oz milk
3⁄4 teaspoon coconut essence
225g/8oz frozen peas
• Put the fresh coriander, chillies, spring onions, garlic, oil, lime zest, lime
juice, soy sauce, anchovy paste, ginger, cumin, ground coriander and
salt in a blender or food processor. Purée to a paste.
• In a large frying pan over a low heat, cook the paste for 5 minutes. Add
the carrots, potatoes and 175ml/6fl oz water, and bring to the boil.
Reduce the heat and simmer for 5 minutes.
• Add the chicken and cook for 5 minutes. Stir in the milk and coconut
essence, and simmer for 10 minutes or until the chicken is cooked
through. Stir in the peas, and cook for 3 minutes or until heated through.
Serve hot.
ingredients
100g/4oz fresh coriander
3 fresh red chillies, halved
lengthways and seeded
3 spring onions, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
11⁄2 teaspoons grated lime zest
2 tablespoons freshly squeezed
lime juice
2 teaspoons light soy sauce
1 teaspoon anchovy paste
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon salt
3 large carrots, thinly sliced
450g/1lb small red potatoes, cut
into chunks
900g/2lb skinless chicken thigh
fillets, cut into chunks
400ml/14fl oz milk
3⁄4 teaspoon coconut essence
225g/8oz frozen peas
• Put the fresh coriander, chillies, spring onions, garlic, oil, lime zest, lime
juice, soy sauce, anchovy paste, ginger, cumin, ground coriander and
salt in a blender or food processor. Purée to a paste.
• In a large frying pan over a low heat, cook the paste for 5 minutes. Add
the carrots, potatoes and 175ml/6fl oz water, and bring to the boil.
Reduce the heat and simmer for 5 minutes.
• Add the chicken and cook for 5 minutes. Stir in the milk and coconut
essence, and simmer for 10 minutes or until the chicken is cooked
through. Stir in the peas, and cook for 3 minutes or until heated through.
Serve hot.
Traditional fried chicken
serves 8
ingredients
2 small chickens, each cut into
8 pieces
250g/9oz plain flour
1 teaspoon salt
1⁄2 teaspoon mustard powder
1⁄2 teaspoon ground black pepper
400g/14oz lard
For the gravy
25g/1oz butter melted
1 tablespoon plain flour
175ml/6fl oz chicken stock
50ml/2fl oz single cream
salt and freshly ground black pepper
• Wash each piece of chicken under cold running water. Pat dry with
kitchen paper.
• Put the flour, salt, mustard and pepper in a large bag. Shake to blend
the ingredients. Drop the chicken pieces into the bag a few at a time,
and shake the bag vigorously until each piece is thoroughly coated.
Remove the chicken pieces from the bag, and shake off the excess flour.
• Heat the lard in a heavy frying pan over a medium heat. The fat should
fill the pan to a depth of about 5cm/2in. Add more lard if necessary.
• When the fat is hot but not smoking, begin frying the chicken. Put in the
thigh and legs first, and cover the pan. Lift the cover occasionally to
check that the chicken is not burning. When it turns a dark brown, flip
each piece over, cover, and again cook until dark brown. Cook the
other chicken pieces in the same way.
• To make the gravy, pour out the frying fat from the pan and replace it
with the butter, then stir in the flour. When bubbly, stir in the stock and
cream, and cook until the sauce thickens. Season with salt and pepper.
Serve the sauce separately.
ingredients
2 small chickens, each cut into
8 pieces
250g/9oz plain flour
1 teaspoon salt
1⁄2 teaspoon mustard powder
1⁄2 teaspoon ground black pepper
400g/14oz lard
For the gravy
25g/1oz butter melted
1 tablespoon plain flour
175ml/6fl oz chicken stock
50ml/2fl oz single cream
salt and freshly ground black pepper
• Wash each piece of chicken under cold running water. Pat dry with
kitchen paper.
• Put the flour, salt, mustard and pepper in a large bag. Shake to blend
the ingredients. Drop the chicken pieces into the bag a few at a time,
and shake the bag vigorously until each piece is thoroughly coated.
Remove the chicken pieces from the bag, and shake off the excess flour.
• Heat the lard in a heavy frying pan over a medium heat. The fat should
fill the pan to a depth of about 5cm/2in. Add more lard if necessary.
• When the fat is hot but not smoking, begin frying the chicken. Put in the
thigh and legs first, and cover the pan. Lift the cover occasionally to
check that the chicken is not burning. When it turns a dark brown, flip
each piece over, cover, and again cook until dark brown. Cook the
other chicken pieces in the same way.
• To make the gravy, pour out the frying fat from the pan and replace it
with the butter, then stir in the flour. When bubbly, stir in the stock and
cream, and cook until the sauce thickens. Season with salt and pepper.
Serve the sauce separately.
Chicken & ricotta in wine
ingredients
100g/4oz frozen spinach, thawed
100g/4oz ricotta cheese
pinch of grated nutmeg
4 skinless chicken breast fillets,
about 175g/6oz each
4 Parma ham slices
25g/1oz butter
1 tablespoon olive oil
12 small shallots
100g/4oz button mushrooms, sliced
1 tablespoon plain flour
150ml/5fl oz dry white wine
300ml/10fl oz chicken stock
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put the spinach in a sieve, and press out the water with a spoon. Mix
with the ricotta and nutmeg, and season with salt and pepper.
• Using a sharp knife, slit each chicken breast through the side and
enlarge each cut to form a pocket. Fill with the spinach mixture, then
reshape the chicken breasts. Wrap each breast tightly in a slice of ham,
and secure with cocktail sticks. Cover and chill in the refrigerator.
• Heat the butter and oil in a frying pan, and brown the chicken breasts
for 2 minutes on each side. Transfer the chicken to a large shallow
ovenproof dish, and keep warm until required.
• Sauté the shallots and mushrooms for 2–3 minutes until lightly browned.
Stir in the flour, then gradually add the wine and stock. Bring to the boil,
stirring constantly. Season with salt and pepper, and spoon the mixture
around the chicken.
• Cook the chicken in the oven for 20 minutes. Turn the chicken over
and cook for a further 10 minutes. Remove the cocktail sticks, and serve
the chicken with the sauce.
serves 4
100g/4oz frozen spinach, thawed
100g/4oz ricotta cheese
pinch of grated nutmeg
4 skinless chicken breast fillets,
about 175g/6oz each
4 Parma ham slices
25g/1oz butter
1 tablespoon olive oil
12 small shallots
100g/4oz button mushrooms, sliced
1 tablespoon plain flour
150ml/5fl oz dry white wine
300ml/10fl oz chicken stock
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put the spinach in a sieve, and press out the water with a spoon. Mix
with the ricotta and nutmeg, and season with salt and pepper.
• Using a sharp knife, slit each chicken breast through the side and
enlarge each cut to form a pocket. Fill with the spinach mixture, then
reshape the chicken breasts. Wrap each breast tightly in a slice of ham,
and secure with cocktail sticks. Cover and chill in the refrigerator.
• Heat the butter and oil in a frying pan, and brown the chicken breasts
for 2 minutes on each side. Transfer the chicken to a large shallow
ovenproof dish, and keep warm until required.
• Sauté the shallots and mushrooms for 2–3 minutes until lightly browned.
Stir in the flour, then gradually add the wine and stock. Bring to the boil,
stirring constantly. Season with salt and pepper, and spoon the mixture
around the chicken.
• Cook the chicken in the oven for 20 minutes. Turn the chicken over
and cook for a further 10 minutes. Remove the cocktail sticks, and serve
the chicken with the sauce.
serves 4
Stir fry shrimp with curry powder.
Ingredient
300 g large shrimp.
Soak mushrooms to soften fabric flowers 3.
3 tablespoons curry powder.
Small onion, chopped 3 tbsp.
1 tablespoon minced ginger.
Soya sauce 3 tbsp.
2 tablespoons sugar.
Salt 1 tsp.
3 tablespoons milk.
Ingredients 3 eggs.
Signup for 1 tea room, cut into pieces.
Oil and stir-fry.
How to do
Bring a saucepan heat the oil hot enough to fry an onion, ginger, curry powder softly scented with Stir together milk, salt, sugar, soya sauce and stir well. According to taste.
Add mushrooms and egg, lightly fried shrimp, shrimp is cooked, put on the Signup tea, served hot from the heat plate.
credit hilunch.com
Steamed chicken with ginger sauce.
* Hips, calves, chicken, or chicken 6 to 8 pieces.
* 350 grams of ginger alley.
* 350 g carrots, cut into pieces.
* Onion, cut into pieces 1/2 balls.
* 100 grams of onion.
* Cayenne pepper, cut into 3 to 5 grains.
* 2 tablespoons oyster sauce and stock.
* In soy sauce 2 tablespoons white.
* Chinese cooking wine 2 tbsp.
* 1 tablespoon sugar.
* 2 cups water.
* Vegetable oil for cooking.
How to do step by step.
1. Heat oil in a saucepan and bring to a boil over medium heat. Wait until the oil is hot, add the chicken. Fry until almost cooked, drain the water out.
2. Put water in large pot. Set on medium heat. Wait until the water boils, put in white soy, oyster sauce and stock, sugar, Chinese wine and mix until everything is well.
3. The chicken into the pot. Then add ginger, onion and carrot and cook until the water boils. Then dim the lights down. Boilers with a low heat for about 30 minutes.
4. Add green onions and pepper into. Leave it for about 3 minutes, turn off the lights.
5. Plate garnish with cilantro and onion. Serve immediately with steamed rice.
* 350 grams of ginger alley.
* 350 g carrots, cut into pieces.
* Onion, cut into pieces 1/2 balls.
* 100 grams of onion.
* Cayenne pepper, cut into 3 to 5 grains.
* 2 tablespoons oyster sauce and stock.
* In soy sauce 2 tablespoons white.
* Chinese cooking wine 2 tbsp.
* 1 tablespoon sugar.
* 2 cups water.
* Vegetable oil for cooking.
How to do step by step.
1. Heat oil in a saucepan and bring to a boil over medium heat. Wait until the oil is hot, add the chicken. Fry until almost cooked, drain the water out.
2. Put water in large pot. Set on medium heat. Wait until the water boils, put in white soy, oyster sauce and stock, sugar, Chinese wine and mix until everything is well.
3. The chicken into the pot. Then add ginger, onion and carrot and cook until the water boils. Then dim the lights down. Boilers with a low heat for about 30 minutes.
4. Add green onions and pepper into. Leave it for about 3 minutes, turn off the lights.
5. Plate garnish with cilantro and onion. Serve immediately with steamed rice.
Apple-stuffed chicken
serves 2
ingredients
900g/2lb chicken, halved
lengthways
75g/3oz butter, melted
175g/6oz dessert apples
1⁄2 onion, chopped
50g/2oz celery sticks, chopped
200g/7oz croûtons
75ml/3fl oz water
salt and freshly ground black pepper
• Preheat the grill. Break the wing, hip and drumstick joints of the chicken
so that it will remain flat during cooking. Place the chicken skin side up
in a baking tray, brush with 15g/1/2oz of the butter and season with
salt and pepper.
• Grill for about 20 minutes until lightly browned. Turn and brush the
cavity side with 15g/1/2oz butter and season. Grill for a further
15–20 minutes until tender.
• Peel, core and chop the apples. In a small heavy saucepan, cook the
apples, onion and celery in the remaining butter until tender. Add the
croûtons and 75ml/3fl oz water, and season with salt and pepper.
• Put the apple mixture into the chicken cavity, and grill the chicken for a
further 5 minutes. Serve hot.
ingredients
900g/2lb chicken, halved
lengthways
75g/3oz butter, melted
175g/6oz dessert apples
1⁄2 onion, chopped
50g/2oz celery sticks, chopped
200g/7oz croûtons
75ml/3fl oz water
salt and freshly ground black pepper
• Preheat the grill. Break the wing, hip and drumstick joints of the chicken
so that it will remain flat during cooking. Place the chicken skin side up
in a baking tray, brush with 15g/1/2oz of the butter and season with
salt and pepper.
• Grill for about 20 minutes until lightly browned. Turn and brush the
cavity side with 15g/1/2oz butter and season. Grill for a further
15–20 minutes until tender.
• Peel, core and chop the apples. In a small heavy saucepan, cook the
apples, onion and celery in the remaining butter until tender. Add the
croûtons and 75ml/3fl oz water, and season with salt and pepper.
• Put the apple mixture into the chicken cavity, and grill the chicken for a
further 5 minutes. Serve hot.
Soy-braised chicken
Soy-braised chicken
serves 6–8
ingredients
1 chicken, about 1.4kg/3lb
1 tablespoon ground black
peppercorns
2 tablespoons minced fresh
root ginger
75ml/3fl oz light soy sauce
3 tablespoons Chinese rice wine
1 tablespoon light brown sugar
vegetable oil for deep-frying
600ml/1pt chicken stock
2 teaspoons salt
25g/1oz crystallized sugar
• Rub the chicken both inside and out with the peppercorns and ginger.
Marinate the chicken with the soy sauce, rice wine and brown sugar for
at least 3 hours in the refrigerator, turning it several times.
• Heat a wok until very hot. Add the oil and, when the oil is hot enough,
remove the chicken from the marinade (reserving the marinade), and
deep-fry for 6 minutes or until brown all over. Remove and drain on
kitchen paper.
• Pour off any excess oil, add the marinade with the stock, salt and
crystallized sugar, and bring to the boil. Return the chicken to the pan,
cover and braise the chicken in the sauce for 35–40 minutes, turning
once or twice.
• Remove the chicken from the wok and allow it cool a little before
chopping it into bite-size pieces. Pour the sauce over the chicken and
serve immediately.
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serves 6–8
ingredients
1 chicken, about 1.4kg/3lb
1 tablespoon ground black
peppercorns
2 tablespoons minced fresh
root ginger
75ml/3fl oz light soy sauce
3 tablespoons Chinese rice wine
1 tablespoon light brown sugar
vegetable oil for deep-frying
600ml/1pt chicken stock
2 teaspoons salt
25g/1oz crystallized sugar
• Rub the chicken both inside and out with the peppercorns and ginger.
Marinate the chicken with the soy sauce, rice wine and brown sugar for
at least 3 hours in the refrigerator, turning it several times.
• Heat a wok until very hot. Add the oil and, when the oil is hot enough,
remove the chicken from the marinade (reserving the marinade), and
deep-fry for 6 minutes or until brown all over. Remove and drain on
kitchen paper.
• Pour off any excess oil, add the marinade with the stock, salt and
crystallized sugar, and bring to the boil. Return the chicken to the pan,
cover and braise the chicken in the sauce for 35–40 minutes, turning
once or twice.
• Remove the chicken from the wok and allow it cool a little before
chopping it into bite-size pieces. Pour the sauce over the chicken and
serve immediately.
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Chicken & chickpea stew
serves 4
ingredients
4 skinless chicken breast fillets
2 tablespoons extra virgin olive oil
1 onion, halved and sliced
2 garlic cloves, minced
1 carrot, sliced
1 bay leaf
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1⁄2 teaspoon dried red chilli flakes
2 pinches of saffron powder
1 red pepper, seeded and cut into
2.5cm/1in squares
1 yellow pepper, seeded and cut
into 2.5cm/1in squares
100g/4oz fennel bulb,
thinly sliced
50ml/2fl oz dry white wine
400g/14oz canned chopped plum
tomatoes, drained
225ml/8fl oz vegetable stock
550g/1lb 4oz canned cooked
chickpeas, rinsed and drained
10 large green olives, pitted and
cut into slivers
2 tablespoons freshly squeezed
lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped fresh
flat-leaf parsley
salt and ground black pepper
• Cut the chicken breasts on the diagonal into 5cm/2in strips and season
with salt and pepper. Heat 1 tablespoon of the oil in a large non-stick
frying pan over a medium-high heat, and sauté the chicken in batches
for 1–2 minutes until it is no longer pink on the outside. Remove the
chicken from the pan and set aside.
• Heat the remaining oil over a medium heat, and sauté the onion, garlic,
carrot, bay leaf and all the spices for 10 minutes or until the vegetables
begin to soften. Add the red and yellow peppers, fennel and wine, and
cook for about 5 minutes until the pan is nearly dry.
• Stir in the tomatoes and stock, and bring to the boil. Reduce the heat
and simmer the mixture, covered, for 10 minutes. Add the reserved
chicken and chickpeas to the pan, and continue to simmer, covered, for
another 15–20 minutes until the stew has thickened.
• Just before serving, stir in the olives, lemon juice, lemon zest and
parsley. Serve hot on a bed of rice or couscous.
ingredients
4 skinless chicken breast fillets
2 tablespoons extra virgin olive oil
1 onion, halved and sliced
2 garlic cloves, minced
1 carrot, sliced
1 bay leaf
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1⁄2 teaspoon dried red chilli flakes
2 pinches of saffron powder
1 red pepper, seeded and cut into
2.5cm/1in squares
1 yellow pepper, seeded and cut
into 2.5cm/1in squares
100g/4oz fennel bulb,
thinly sliced
50ml/2fl oz dry white wine
400g/14oz canned chopped plum
tomatoes, drained
225ml/8fl oz vegetable stock
550g/1lb 4oz canned cooked
chickpeas, rinsed and drained
10 large green olives, pitted and
cut into slivers
2 tablespoons freshly squeezed
lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped fresh
flat-leaf parsley
salt and ground black pepper
• Cut the chicken breasts on the diagonal into 5cm/2in strips and season
with salt and pepper. Heat 1 tablespoon of the oil in a large non-stick
frying pan over a medium-high heat, and sauté the chicken in batches
for 1–2 minutes until it is no longer pink on the outside. Remove the
chicken from the pan and set aside.
• Heat the remaining oil over a medium heat, and sauté the onion, garlic,
carrot, bay leaf and all the spices for 10 minutes or until the vegetables
begin to soften. Add the red and yellow peppers, fennel and wine, and
cook for about 5 minutes until the pan is nearly dry.
• Stir in the tomatoes and stock, and bring to the boil. Reduce the heat
and simmer the mixture, covered, for 10 minutes. Add the reserved
chicken and chickpeas to the pan, and continue to simmer, covered, for
another 15–20 minutes until the stew has thickened.
• Just before serving, stir in the olives, lemon juice, lemon zest and
parsley. Serve hot on a bed of rice or couscous.
Chicken with lime stuffing
serves 4
ingredients
1 chicken, about 2.3kg/5lb
vegetable oil for brushing
225g/8oz courgette, cut into strips
25g/1oz butter
juice of 1 lime
For the stuffing
100g/4oz courgettes, trimmed and
coarsely grated
100g/4oz soft cheese
finely grated zest of 1 lime
2 tablespoons fresh breadcrumbs
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• To make the stuffing, mix the courgette with the cheese, lime zest,
breadcrumbs and seasoning.
• Carefully ease the skin away from the breast of the chicken with your
fingertips, taking care not to split the skin. Push the stuffing under the
skin, to cover the breast evenly.
• Put the chicken in a roasting tin, brush with the oil and roast in the oven
for 20 minutes per 500g/1lb 2oz plus 20 minutes, or until the juices run
clear when the thickest part of the thigh is pierced with a skewer.
Remove from the oven, cover with foil and rest for 5 minutes.
• Sauté the courgettes in the butter and lime juice until just tender, then
serve hot with the chicken.
ingredients
1 chicken, about 2.3kg/5lb
vegetable oil for brushing
225g/8oz courgette, cut into strips
25g/1oz butter
juice of 1 lime
For the stuffing
100g/4oz courgettes, trimmed and
coarsely grated
100g/4oz soft cheese
finely grated zest of 1 lime
2 tablespoons fresh breadcrumbs
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• To make the stuffing, mix the courgette with the cheese, lime zest,
breadcrumbs and seasoning.
• Carefully ease the skin away from the breast of the chicken with your
fingertips, taking care not to split the skin. Push the stuffing under the
skin, to cover the breast evenly.
• Put the chicken in a roasting tin, brush with the oil and roast in the oven
for 20 minutes per 500g/1lb 2oz plus 20 minutes, or until the juices run
clear when the thickest part of the thigh is pierced with a skewer.
Remove from the oven, cover with foil and rest for 5 minutes.
• Sauté the courgettes in the butter and lime juice until just tender, then
serve hot with the chicken.
Hard Rock Cafe Bar-B-Que Beans
2 15-ounce cans pinto beans
-(with liquid)
2 T water
2 t cornstarch
1/2 c ketchup
1/3 c white vinegar
1/4 c brown sugar
2 T onion,Diced
1 t prepared mustard
1/2 t chili powder
1/4 t salt
1/4 t black pepper,Coarse Ground
1/2 c shredded pork,(from last
-week's
-- recipe)
1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish
(with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.
Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10
minutes before serving.
Serves 6 to 8 as a side dish.
-(with liquid)
2 T water
2 t cornstarch
1/2 c ketchup
1/3 c white vinegar
1/4 c brown sugar
2 T onion,Diced
1 t prepared mustard
1/2 t chili powder
1/4 t salt
1/4 t black pepper,Coarse Ground
1/2 c shredded pork,(from last
-week's
-- recipe)
1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish
(with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.
Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10
minutes before serving.
Serves 6 to 8 as a side dish.
Hard Rock Cafe Cole Slaw
1 1/3 c mayonnaise
3 T white vinegar
2 T plus 2 teaspoons granulated
-sugar
2 T milk
1 ds salt
8 c chopped cabbage,(1 head)
1/2 c carrot,Shredded
1. Combine all ingredients except the cabbage and carrots in a
large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors fully
develop after 24 to 48 hours.
Serves 6 to 8 as a side dish.
3 T white vinegar
2 T plus 2 teaspoons granulated
-sugar
2 T milk
1 ds salt
8 c chopped cabbage,(1 head)
1/2 c carrot,Shredded
1. Combine all ingredients except the cabbage and carrots in a
large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors fully
develop after 24 to 48 hours.
Serves 6 to 8 as a side dish.
Hard Rock Cafe Grilled Vegetable Sandwich
6 TB Mayonnaise
1/2 ts Fresh Parsley -- Chopped
: pn Dried Oregano
: Salt
1 Red Bell Pepper
1 sm Zucchini
1 Yellow Summer Squash
1/4 Eggplant
1/4 c Olive Oil
2 Sourdough French Roll
1 TB Parmesan Cheese -- Grated
8 Onion Ring Slices
4 sl Tomato
2 Pieces Red Leaf Lettuce
Preheat the barbecue or stovetop grill. To prepare spread, put 3
tbsp of the mayo into a small bowl and add the parsley, oregano, and
a pinch of salt. Set this and the remaining mayo aside until you're
ready to make the sandwich. Prepare the bell pepper by cutting it
into quarters and seeding it. Brush the entire surface with olive
oil. Slice the zucchini, squash, and eggplant into lengthwise slices
with oil as well. Cook the red pepper on a hot grill for 2 or 3
mintues. At that point add the remaining vegetables to the grill and
cook everything for 4 to 5 minutes or until all the vegetables are
tender. Be sure to salt the vegetables and turn them halfway through
the cooking time. When the veggies are tender and begin to char,
remove them from the grill and prepare each sandwich by first cutting
the french rolls in half lengthwise through the middle. Spread the
parsley-mayo mixture over the bottom of the rolls. Arrange the
zucchini onto the rolls. Stack the yellow squash and then the
eggplant. Peel the skin off the red peppers and then add to the
sandwiches. Arrange the onions over the peppers. Divide the
parmesan cheese and sprinkle it over the peppers. Arrange the onions
and tomato slices next. Add the lettuce and spread the mayo on the
top of the rolls. Close sandwiches and cut in half. Pierce each
half with a toothpick and serve.
1/2 ts Fresh Parsley -- Chopped
: pn Dried Oregano
: Salt
1 Red Bell Pepper
1 sm Zucchini
1 Yellow Summer Squash
1/4 Eggplant
1/4 c Olive Oil
2 Sourdough French Roll
1 TB Parmesan Cheese -- Grated
8 Onion Ring Slices
4 sl Tomato
2 Pieces Red Leaf Lettuce
Preheat the barbecue or stovetop grill. To prepare spread, put 3
tbsp of the mayo into a small bowl and add the parsley, oregano, and
a pinch of salt. Set this and the remaining mayo aside until you're
ready to make the sandwich. Prepare the bell pepper by cutting it
into quarters and seeding it. Brush the entire surface with olive
oil. Slice the zucchini, squash, and eggplant into lengthwise slices
with oil as well. Cook the red pepper on a hot grill for 2 or 3
mintues. At that point add the remaining vegetables to the grill and
cook everything for 4 to 5 minutes or until all the vegetables are
tender. Be sure to salt the vegetables and turn them halfway through
the cooking time. When the veggies are tender and begin to char,
remove them from the grill and prepare each sandwich by first cutting
the french rolls in half lengthwise through the middle. Spread the
parsley-mayo mixture over the bottom of the rolls. Arrange the
zucchini onto the rolls. Stack the yellow squash and then the
eggplant. Peel the skin off the red peppers and then add to the
sandwiches. Arrange the onions over the peppers. Divide the
parmesan cheese and sprinkle it over the peppers. Arrange the onions
and tomato slices next. Add the lettuce and spread the mayo on the
top of the rolls. Close sandwiches and cut in half. Pierce each
half with a toothpick and serve.
Hard Rock Cafe Homemade Chicken Noodle Soup
1 lb chicken breast fillets
1 lb chicken thigh fillets
vegetable oil
2 T butter
1 c onion,Chopped
1/2 c celery,Diced
4 c chicken stock
2 c water
1 c carrot,Sliced
1 t salt
1/2 t black pepper,Cracked
1/2 t fresh parsley,Minced
2 c egg noodles
**Garnish**
fresh parsley,Minced
1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of chicken and
arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken
from the oven when it's done and set it aside to cool.
3. Melt the butter in a large saucepan or dutch oven over medium heat.
Saute the onion and celery in the saucepan for just 4 to 5 minutes.
You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining ingredients,
except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes
or until the carrots are soft. 6. Add the noodles and simmer for an
additional 15 minutes, or until the noodles are tender. Serve with a
pinch of minced fresh parsley sprinkled on top.
Makes 6 servings.
1 lb chicken thigh fillets
vegetable oil
2 T butter
1 c onion,Chopped
1/2 c celery,Diced
4 c chicken stock
2 c water
1 c carrot,Sliced
1 t salt
1/2 t black pepper,Cracked
1/2 t fresh parsley,Minced
2 c egg noodles
**Garnish**
fresh parsley,Minced
1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of chicken and
arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken
from the oven when it's done and set it aside to cool.
3. Melt the butter in a large saucepan or dutch oven over medium heat.
Saute the onion and celery in the saucepan for just 4 to 5 minutes.
You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining ingredients,
except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes
or until the carrots are soft. 6. Add the noodles and simmer for an
additional 15 minutes, or until the noodles are tender. Serve with a
pinch of minced fresh parsley sprinkled on top.
Makes 6 servings.
Great American Cookies Snickerdoodles
1/2 c butter,(1 stick), softened
1/2 c granulated sugar
1/3 c brown sugar
1 egg
1/2 t vanilla
1 1/2 c flour
1/4 t salt
1/2 t baking soda
1/4 t cream of tartar
**Topping**
2 T granulated sugar
1 t cinnamon
1. In a large bowl, cream together the butter and sugars with an
electric mixer on high speed. Add the egg and vanilla and beat
until smooth.
2. In another bowl, combine the flour, salt, baking soda and cream of
tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60
minutes in the refrigerator.
5. In a small bowl combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll
this dough in the cinnamon/sugar mixture and press it onto an ungreased
cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12-14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.
Makes 16-18 cookies.
1/2 c granulated sugar
1/3 c brown sugar
1 egg
1/2 t vanilla
1 1/2 c flour
1/4 t salt
1/2 t baking soda
1/4 t cream of tartar
**Topping**
2 T granulated sugar
1 t cinnamon
1. In a large bowl, cream together the butter and sugars with an
electric mixer on high speed. Add the egg and vanilla and beat
until smooth.
2. In another bowl, combine the flour, salt, baking soda and cream of
tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60
minutes in the refrigerator.
5. In a small bowl combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll
this dough in the cinnamon/sugar mixture and press it onto an ungreased
cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12-14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.
Makes 16-18 cookies.
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