serves 4
ingredients
300g/11oz aubergine, cut into
2.5cm/1in cubes
75ml/3fl oz vegetable oil
a little salt
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon skinned and split
urad dal
150g/5oz onions, finely sliced
200g/7oz tomatoes
1 tablespoon tomato purée
1⁄2 teaspoon chilli powder
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground turmeric
• Soak the aubergine in cold water for 10 minutes. Drain and pat dry with
kitchen paper.
• In a large frying pan, heat 4 tablespoons of the oil over a medium heat.
Add the aubergine and a little salt, and cook for 10 minutes or until the
aubergine is brown and soft. Drain the aubergine on kitchen paper, and
set aside in a warm place.
• Heat the remaining oil in the same pan. Add the mustard seeds and, as
they begin to pop, add the curry leaves and urad dal. Cook, stirring, for
a few minutes or until the dal is golden, then add the onions and a little
salt and cook until the onions are starting to colour, stirring occasionally.
• Add the tomatoes, tomato purée, chilli powder, coriander and turmeric,
and mix well. Add the aubergine and cook for a further 5 minutes,
stirring occasionally, until the tomatoes break down. Transfer the mixture
to a serving dish, and serve immediately.
Batter-dipped tofu
serves 4–6
ingredients
225g/8oz firm tofu
125g/41⁄2oz plain flour
2 tablespoons toasted wheatgerm
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried dill
1⁄4 teaspoon garlic powder
1⁄4 teaspoon paprika
1⁄4 teaspoon freshly ground
black pepper
1 egg
1 tablespoon milk
1 teaspoon hot pepper sauce
2 tablespoons sunflower oil
For the ginger dipping sauce
100ml/31⁄2fl oz rice vinegar
50g/2oz granulated sugar
2 tablespoons light soy sauce
1 teaspoon cornflour
1 tablespoon finely minced fresh
root ginger
• To make the ginger dipping sauce, put the vinegar, sugar, soy sauce and
175ml/6fl oz water in a small saucepan. Bring to the boil, reduce the
heat and simmer, stirring occasionally, for 5 minutes.
• Meanwhile, in a small bowl, combine the cornflour and 1 teaspoon
water, and stir into the sauce. Keep stirring until the sauce is clear and
thickened. Remove the pan from the heat, and stir in the ginger. Keep
warm until needed.
• Cut the tofu into 2.5cm/1in squares about 8mm/1⁄4in thick. Set aside.
• Combine the flour, wheatgerm, thyme, dill, garlic powder, paprika and
pepper in a medium bowl.
• In a separate bowl, lightly whisk the egg using a fork. Add the milk and
hot pepper sauce, and whisk again to combine.
• Heat the oil in a large wok over a medium-high heat. Piece by piece,
dip the tofu in the flour, then in the egg mixture, and again in the flour.
Fry the pieces of tofu for about 3 minutes on each side until golden
brown (if necessary, cook in batches so that the temperature of the oil
does not drop). Drain on kitchen paper.
• Serve immediately with a bowl of the ginger sauce for dipping.
ingredients
225g/8oz firm tofu
125g/41⁄2oz plain flour
2 tablespoons toasted wheatgerm
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried dill
1⁄4 teaspoon garlic powder
1⁄4 teaspoon paprika
1⁄4 teaspoon freshly ground
black pepper
1 egg
1 tablespoon milk
1 teaspoon hot pepper sauce
2 tablespoons sunflower oil
For the ginger dipping sauce
100ml/31⁄2fl oz rice vinegar
50g/2oz granulated sugar
2 tablespoons light soy sauce
1 teaspoon cornflour
1 tablespoon finely minced fresh
root ginger
• To make the ginger dipping sauce, put the vinegar, sugar, soy sauce and
175ml/6fl oz water in a small saucepan. Bring to the boil, reduce the
heat and simmer, stirring occasionally, for 5 minutes.
• Meanwhile, in a small bowl, combine the cornflour and 1 teaspoon
water, and stir into the sauce. Keep stirring until the sauce is clear and
thickened. Remove the pan from the heat, and stir in the ginger. Keep
warm until needed.
• Cut the tofu into 2.5cm/1in squares about 8mm/1⁄4in thick. Set aside.
• Combine the flour, wheatgerm, thyme, dill, garlic powder, paprika and
pepper in a medium bowl.
• In a separate bowl, lightly whisk the egg using a fork. Add the milk and
hot pepper sauce, and whisk again to combine.
• Heat the oil in a large wok over a medium-high heat. Piece by piece,
dip the tofu in the flour, then in the egg mixture, and again in the flour.
Fry the pieces of tofu for about 3 minutes on each side until golden
brown (if necessary, cook in batches so that the temperature of the oil
does not drop). Drain on kitchen paper.
• Serve immediately with a bowl of the ginger sauce for dipping.
Milo cereal Trio
Milo cereal Trio
Ingredients 1 cup of natural yogurt.
Milo cereal 1 cup.
Affinities such as kiwi fruit are apples, grapes, papaya, mix together the 1 cup.
Bush butter flavored cookies that are used as decorative pieces 1 tbsp.
How to make a. Put 3-4 tablespoons of yogurt into the prepared glass.
Two. Milo cereal to put down a bit. Then put the fruit down to about 3 parts to make the switch until all the ingredients.
Three. Sprinkle cookie pieces on top and then put the ice in the freezer for about 15 minutes to eat.
According to the taste of this style is. www.goodfoodgoodlife.in.th.
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Asparagus cashew stir-fry
serves 4
ingredients
225g/8oz raw cashew nuts
2 tablespoons sunflower oil
450g/1lb fresh asparagus
4 spring onions, chopped
1 red pepper, seeded and chopped
1 garlic clove, minced
900g/2lb freshly cooked brown
rice, to serve
For the sauce
3 tablespoons light soy sauce
2 tablespoons cornflour
350ml/12fl oz water
1 tablespoon minced fresh
root ginger
1 teaspoon sesame oil
1/4 teaspoon crushed red
pepper flakes
• Spread the cashew nuts over a baking sheet. Toast under a hot grill until
golden, turning them frequently. Set aside.
• To make the sauce, combine the soy sauce and cornflour in a small
bowl, stirring until smooth. Stir in the remaining sauce ingredients, and
set aside.
• Heat the oil in a wok over a medium-high heat. Stir-fry the asparagus,
spring onions, pepper and garlic until the vegetables are tender. Stir the
sauce mixture, pour it over the vegetables and stir-fry until the sauce is
thickened and glossy. Reduce the heat and fold in the cashew nuts.
• Cover and cook for 1 minute until the cashews are heated through.
Serve immediately with the hot brown rice.
ingredients
225g/8oz raw cashew nuts
2 tablespoons sunflower oil
450g/1lb fresh asparagus
4 spring onions, chopped
1 red pepper, seeded and chopped
1 garlic clove, minced
900g/2lb freshly cooked brown
rice, to serve
For the sauce
3 tablespoons light soy sauce
2 tablespoons cornflour
350ml/12fl oz water
1 tablespoon minced fresh
root ginger
1 teaspoon sesame oil
1/4 teaspoon crushed red
pepper flakes
• Spread the cashew nuts over a baking sheet. Toast under a hot grill until
golden, turning them frequently. Set aside.
• To make the sauce, combine the soy sauce and cornflour in a small
bowl, stirring until smooth. Stir in the remaining sauce ingredients, and
set aside.
• Heat the oil in a wok over a medium-high heat. Stir-fry the asparagus,
spring onions, pepper and garlic until the vegetables are tender. Stir the
sauce mixture, pour it over the vegetables and stir-fry until the sauce is
thickened and glossy. Reduce the heat and fold in the cashew nuts.
• Cover and cook for 1 minute until the cashews are heated through.
Serve immediately with the hot brown rice.
Vegetarian spaghetti sauce
serves 8
ingredients
4 carrots, finely chopped
1 onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, finely minced
400g/14oz canned cooked kidney
beans, drained
400g/14oz canned cooked
cannellini beans, drained
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 x 400g/14oz cans chopped
plum tomatoes
50ml/2fl oz tomato purée
100g/4oz mushrooms, sliced
275g/10oz broccoli
1⁄4 teaspoon freshly ground
black pepper
• Sweat the carrots and onion in the oil in a large non-stick saucepan for
5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
• Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato
purée and mushrooms. Simmer, covered, for 25 minutes. Add the
broccoli and pepper, and cook for about 5 minutes until the broccoli is
tender but still with a bite.
• Serve hot over freshly cooked spaghetti.
ingredients
4 carrots, finely chopped
1 onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, finely minced
400g/14oz canned cooked kidney
beans, drained
400g/14oz canned cooked
cannellini beans, drained
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 x 400g/14oz cans chopped
plum tomatoes
50ml/2fl oz tomato purée
100g/4oz mushrooms, sliced
275g/10oz broccoli
1⁄4 teaspoon freshly ground
black pepper
• Sweat the carrots and onion in the oil in a large non-stick saucepan for
5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
• Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato
purée and mushrooms. Simmer, covered, for 25 minutes. Add the
broccoli and pepper, and cook for about 5 minutes until the broccoli is
tender but still with a bite.
• Serve hot over freshly cooked spaghetti.
Salt cod fritters
serves 6
ingredients
100g/4oz self-raising flour
1 egg, beaten
150ml/5fl oz milk
250g/9oz salt cod, soaked in cold
water overnight
1 small red onion, finely chopped
1 small fennel bulb, finely chopped
1 fresh red chilli, finely chopped
2 tablespoons vegetable oil
• Sift the flour into a large bowl. Make a well in the centre of the flour,
and add the egg. Using a wooden spoon, gradually draw in the flour
while slowly adding the milk, and mix to form a smooth batter. Leave to
stand for 10 minutes.
• Drain the salt cod and rinse under cold running water. Drain again
thoroughly. Remove and discard the skin and any bones, then mash the
flesh with a fork.
• Put the fish in a large bowl, and combine with the onion, fennel and
chilli. Add the mixture to the batter, and blend together.
• Heat the oil in a large frying pan and, taking about 1 tablespoon of the
mixture at a time, spoon carefully into the hot oil. Cook the fritters, in
batches, for 3–4 minutes on each side until golden and slightly puffed.
Keep warm while cooking the remaining mixture. Serve with vegetables
and rice.
ingredients
100g/4oz self-raising flour
1 egg, beaten
150ml/5fl oz milk
250g/9oz salt cod, soaked in cold
water overnight
1 small red onion, finely chopped
1 small fennel bulb, finely chopped
1 fresh red chilli, finely chopped
2 tablespoons vegetable oil
• Sift the flour into a large bowl. Make a well in the centre of the flour,
and add the egg. Using a wooden spoon, gradually draw in the flour
while slowly adding the milk, and mix to form a smooth batter. Leave to
stand for 10 minutes.
• Drain the salt cod and rinse under cold running water. Drain again
thoroughly. Remove and discard the skin and any bones, then mash the
flesh with a fork.
• Put the fish in a large bowl, and combine with the onion, fennel and
chilli. Add the mixture to the batter, and blend together.
• Heat the oil in a large frying pan and, taking about 1 tablespoon of the
mixture at a time, spoon carefully into the hot oil. Cook the fritters, in
batches, for 3–4 minutes on each side until golden and slightly puffed.
Keep warm while cooking the remaining mixture. Serve with vegetables
and rice.
Noodles with cod & mango
serves 4
ingredients
250g/9oz dried egg noodles
450g/1lb skinless cod fillet, cut into
thin strips
1 tablespoon paprika
2 tablespoons sunflower oil
1 red onion, diced
1 yellow pepper, seeded and sliced
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
100g/4oz baby corn cobs, halved
1 mango, peeled, stoned and sliced
100g/4oz beansprouts
2 tablespoons tomato ketchup
2 tablespoons light soy sauce
2 tablespoons medium sherry
1 teaspoon cornflour
• Put the noodles in a large bowl, and pour over enough boiling water to
cover. Leave to stand for about 10 minutes.
• Meanwhile, put the cod in a large bowl, add the paprika and toss well
to coat the fish evenly.
• Heat the oil in a preheated wok or large heavy frying pan over a
medium heat. Add the onion, peppers and baby corn cobs, and stir-fry
for about 5 minutes.
• Add the cod to the wok or pan together with the sliced mango. Stir-fry
for a further 2–3 minutes until the fish is tender. Add the beansprouts to
the wok and toss well to combine.
• Mix the tomato ketchup, soy sauce, sherry and cornflour together.
Add the mixture to the wok and cook, stirring occasionally, until the
juices thicken.
• To serve, drain the noodles well, and divide among four warmed
serving bowls. Divide the cod and mango stir-fry among the bowls,
and serve immediately.
ingredients
250g/9oz dried egg noodles
450g/1lb skinless cod fillet, cut into
thin strips
1 tablespoon paprika
2 tablespoons sunflower oil
1 red onion, diced
1 yellow pepper, seeded and sliced
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
100g/4oz baby corn cobs, halved
1 mango, peeled, stoned and sliced
100g/4oz beansprouts
2 tablespoons tomato ketchup
2 tablespoons light soy sauce
2 tablespoons medium sherry
1 teaspoon cornflour
• Put the noodles in a large bowl, and pour over enough boiling water to
cover. Leave to stand for about 10 minutes.
• Meanwhile, put the cod in a large bowl, add the paprika and toss well
to coat the fish evenly.
• Heat the oil in a preheated wok or large heavy frying pan over a
medium heat. Add the onion, peppers and baby corn cobs, and stir-fry
for about 5 minutes.
• Add the cod to the wok or pan together with the sliced mango. Stir-fry
for a further 2–3 minutes until the fish is tender. Add the beansprouts to
the wok and toss well to combine.
• Mix the tomato ketchup, soy sauce, sherry and cornflour together.
Add the mixture to the wok and cook, stirring occasionally, until the
juices thicken.
• To serve, drain the noodles well, and divide among four warmed
serving bowls. Divide the cod and mango stir-fry among the bowls,
and serve immediately.
Curried prawns in coconut milk
serves 4
ingredients
600ml/1pt coconut milk
2 tablespoons Thai curry paste
1 tablespoon Thai fish sauce
1⁄2 teaspoon salt
1 teaspoon granulated sugar
450g/1lb king prawns, peeled and
deveined, but with tails left intact
225g/8oz cherry tomatoes
1 fresh red chilli, seeded
and chopped
juice of 1⁄2 lime
• Pour half of the coconut milk into a pan or wok, and bring to the boil.
Add the curry paste, stir until it disperses, then simmer for about
10 minutes.
• Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for
another 5 minutes.
• Add the prawns, cherry tomatoes and chilli. Simmer gently for about
5 minutes until the prawns are pink and tender. Serve immediately,
sprinkled with the lime juice.
ingredients
600ml/1pt coconut milk
2 tablespoons Thai curry paste
1 tablespoon Thai fish sauce
1⁄2 teaspoon salt
1 teaspoon granulated sugar
450g/1lb king prawns, peeled and
deveined, but with tails left intact
225g/8oz cherry tomatoes
1 fresh red chilli, seeded
and chopped
juice of 1⁄2 lime
• Pour half of the coconut milk into a pan or wok, and bring to the boil.
Add the curry paste, stir until it disperses, then simmer for about
10 minutes.
• Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for
another 5 minutes.
• Add the prawns, cherry tomatoes and chilli. Simmer gently for about
5 minutes until the prawns are pink and tender. Serve immediately,
sprinkled with the lime juice.
pasta white sauce
credit lifestyles products bloggang
Garnish.
200 grams of pasta.
Milk 1/2 cup.
1-2 tablespoons of flour.
Salt 1/2 tsp.
Cayenne pepper 1/2 tsp.
Butter, 30 g.
Fresh shrimp, peeled off the filling: 100 g.
Onion, chopped 1 tbsp.
How do
1. Boiling pasta water, salt and a little oil until cooked. Scoop up soaked in cold water.
2. The butter in a saucepan and heat. Add chopped onion, stir-fried shrimp is cooked, add the onion, milk, flour enough to thicken slightly.
3. Season with salt, pepper and salt, then pour on the pasta.
Suggestion
- Pasta with a mixture of flour, wheat flour is a nutritious than conventional pasta.
- To make sauce, melt the white wheat flour with a little water to make the dough come together. Stir and boil the dough should be fully ripe.
Pork rib roast
credit picture daraceo8 bloggang
Ingredient
1. Spare ribs with the meat. 1 kg of bone and soft
2. Soy sauce 1 tbsp.
3. Soy sauce 1 tbsp.
4. Salt 2 tablespoons pepper mill combination.
5. Wine 1 tbsp.
6. Oyster sauce 1 1/2 tbsp.
7. Ginger 1 inch long (bash).
8. Beans, peas, a dash.
9. Root, coriander root 5.
How do
1. To brush ribs with salt and pepper mill combination. I marinated it for about 80 minutes.
2. The pork ribs marinated and then fried in a pan. The oil is about 1/3 of the fried pork is just the meat is tied up outside.
3. On the second side, then fry the pork ribs into the pot. (If a Chinese clay pot with a very good ear. I heat up), put the broth or water. Up to half of the ribs and the acceleration force.
4. Enough to boil it down to dim the lights. Simmer until meat is tender enough. Then add the coriander root, ginger, smashed and season with soy sauce, oyster sauce, soy sauce, white wine, cover and allow to boil the water. Then add peas to.
Mcdonald's Quarter Pounder (With Cheese)
Mcdonald's Quarter Pounder (With Cheese)
1 sesame-seed bun
1/4 lb beef,Ground
1 salt,To Taste
1 T ketchup
1/2 t prepared mustard
1 t onion,Chopped
2 dill pickle,Slices
2 sl american cheese
1. Brown the faces of the bun in a large frying pan over medium heat.
2. Roll the ground beef into a ball and then flatten on wax paper until about 1/2
inch thick.
3. Cook the burger for 3 to 4 minutes per side. Salt each side during the cooking
4. Spread Ketchup and then the mustard on the top bun, then add the onion and
pickle.
5. Place 1 slice of cheese on the bottom bun, then the beef patty, then the other
slice of cheese.
6. Top off the sandwich with the top bun.
7. Microwave on high for 15 seconds.
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1 sesame-seed bun
1/4 lb beef,Ground
1 salt,To Taste
1 T ketchup
1/2 t prepared mustard
1 t onion,Chopped
2 dill pickle,Slices
2 sl american cheese
1. Brown the faces of the bun in a large frying pan over medium heat.
2. Roll the ground beef into a ball and then flatten on wax paper until about 1/2
inch thick.
3. Cook the burger for 3 to 4 minutes per side. Salt each side during the cooking
4. Spread Ketchup and then the mustard on the top bun, then add the onion and
pickle.
5. Place 1 slice of cheese on the bottom bun, then the beef patty, then the other
slice of cheese.
6. Top off the sandwich with the top bun.
7. Microwave on high for 15 seconds.
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Taco Solo
Taco Solo 6 soft Corn or Flour tortillas
2 cups Frijole Colodo p. 16
2 cups Romaine Lettuce, shredded
2 cups Pico de Gallo p. 14
On hot tortilla put some of each ingredient. Fold or roll to
eat.
Serving Suggestions:
• with a side of Vegetarian Carnitas, Chicken-or Beefstyle
• top with avocado, tomatoes, olives, and salsa
• use fresh sprouts instead of lettuce
• increase recipe for more than 2 people
Sprouts
Sprouts should be an
important part of your diet.
They supply fresh greens year
round when grocery bins are
filled with vegetables from
faraway places which may
have been chemically treated
to retain freshness and appearance.
Sprouting Directions:
1. Purchase high-quality,
organic seed; alfalfa.
Rinse in lukewarm
water.
2 Place two tablespoons
of seeds in a quart size
jar with about a cup of
water. Soak overnight.
Alfalfa seeds need not
be pre-soaked.
3. After soaking, drain
water from jar through
cheesecloth which is
fastened over opening
with a rubber band.
Rinse and drain again.
4. Shake jar to spread
seeds around, and set at
an angle in a warm
dark place.
5. Rinse and drain seeds
twice a day. When tails
have grown about an
inch long set jar in a
sunny window and
allow to green.
6. When green they will
need to be regrigerated
and eaten promptly.
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2 cups Frijole Colodo p. 16
2 cups Romaine Lettuce, shredded
2 cups Pico de Gallo p. 14
On hot tortilla put some of each ingredient. Fold or roll to
eat.
Serving Suggestions:
• with a side of Vegetarian Carnitas, Chicken-or Beefstyle
• top with avocado, tomatoes, olives, and salsa
• use fresh sprouts instead of lettuce
• increase recipe for more than 2 people
Sprouts
Sprouts should be an
important part of your diet.
They supply fresh greens year
round when grocery bins are
filled with vegetables from
faraway places which may
have been chemically treated
to retain freshness and appearance.
Sprouting Directions:
1. Purchase high-quality,
organic seed; alfalfa.
Rinse in lukewarm
water.
2 Place two tablespoons
of seeds in a quart size
jar with about a cup of
water. Soak overnight.
Alfalfa seeds need not
be pre-soaked.
3. After soaking, drain
water from jar through
cheesecloth which is
fastened over opening
with a rubber band.
Rinse and drain again.
4. Shake jar to spread
seeds around, and set at
an angle in a warm
dark place.
5. Rinse and drain seeds
twice a day. When tails
have grown about an
inch long set jar in a
sunny window and
allow to green.
6. When green they will
need to be regrigerated
and eaten promptly.
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Mcdonald's Peppercorn Dressing
1/2 c bottled buttermilk (or
-ranch)
1/4 c kraft's mayo
1 1/2 t dijon mustard
1/2 t coarse black pepper
1 ds worcestershire
Mix all ingredients. Keep refrigerated and tightly covered to use in
10 days.
-ranch)
1/4 c kraft's mayo
1 1/2 t dijon mustard
1/2 t coarse black pepper
1 ds worcestershire
Mix all ingredients. Keep refrigerated and tightly covered to use in
10 days.
Tuna almondine
serves 11
ingredients
vegetable oil for greasing
11⁄2 teaspoons powdered gelatine
225ml/8fl oz boiling water
450g/1lb low-fat cottage cheese,
whipped
2 tablespoons freshly squeezed
lemon juice
1⁄2 teaspoon garlic powder
1⁄4 teaspoon salt
75g/3oz onions, finely chopped
2 tablespoons chopped red pepper
400g/14oz canned tuna, drained
and flaked
225g/8oz almonds, sliced and
lightly toasted
• Grease a 1.2-litre/2pt fish mould and set aside.
• In a large bowl, sprinkle the gelatine over 125ml/4fl oz cold water and
leave to stand for 1 minute. Add the boiling water and stir until the
gelatine has dissolved completely.
• Using a hand-held mixer, blend in the cottage cheese until smooth.
• Stir in the lemon juice, garlic powder and salt. Fold in the onions, red
pepper, tuna and half of the almonds.
• Pour the mixture into the prepared mould, and chill until firm. Before
serving, unmould onto a platter and garnish with the remaining almonds.
ingredients
vegetable oil for greasing
11⁄2 teaspoons powdered gelatine
225ml/8fl oz boiling water
450g/1lb low-fat cottage cheese,
whipped
2 tablespoons freshly squeezed
lemon juice
1⁄2 teaspoon garlic powder
1⁄4 teaspoon salt
75g/3oz onions, finely chopped
2 tablespoons chopped red pepper
400g/14oz canned tuna, drained
and flaked
225g/8oz almonds, sliced and
lightly toasted
• Grease a 1.2-litre/2pt fish mould and set aside.
• In a large bowl, sprinkle the gelatine over 125ml/4fl oz cold water and
leave to stand for 1 minute. Add the boiling water and stir until the
gelatine has dissolved completely.
• Using a hand-held mixer, blend in the cottage cheese until smooth.
• Stir in the lemon juice, garlic powder and salt. Fold in the onions, red
pepper, tuna and half of the almonds.
• Pour the mixture into the prepared mould, and chill until firm. Before
serving, unmould onto a platter and garnish with the remaining almonds.
Mcdonald's Oriental Dressing
7 oz babyfood strained apricots
3 tb heinz 57 sauce
3 tb bottled italian dressing
3 tb honey
3 tb sugar
3 tb soy sauce
1/2 c bottled apple butter
1/2 c catalina dressing
1/2 c ketchup
As listed, mix all ingredients well with wire whisk. Refrigerate,
tightly covered, to use in 4 to 6 weeks. Do not freeze.
3 tb heinz 57 sauce
3 tb bottled italian dressing
3 tb honey
3 tb sugar
3 tb soy sauce
1/2 c bottled apple butter
1/2 c catalina dressing
1/2 c ketchup
As listed, mix all ingredients well with wire whisk. Refrigerate,
tightly covered, to use in 4 to 6 weeks. Do not freeze.
Mcdonald's Hot Mustard Sauce For Nuggets
1 T Dijon mustard
2 T French's prepared mustard
2 T Heinz 57 sauce
1/4 c Mayonnaise
1/4 c Sour cream
Mix all, cover and refrigerate to use within 30 days
2 T French's prepared mustard
2 T Heinz 57 sauce
1/4 c Mayonnaise
1/4 c Sour cream
Mix all, cover and refrigerate to use within 30 days
Fish with coconut & basil
serves 4
ingredients
2 tablespoons vegetable oil
450g/1lb skinless cod fillet
25g/1oz plain flour, seasoned
with salt and freshly ground
black pepper
1 garlic clove, crushed
2 tablespoons red curry paste
1 tablespoon fish sauce
300ml/10fl oz coconut milk
175g/6oz cherry tomatoes, halved
20 fresh basil leaves
• Heat the oil in a large preheated wok. Using a sharp knife, cut the fish
into large cubes, removing any bones.
• Put the flour in a bowl, add the fish and mix until well coated. Add to
the wok, and stir-fry over a high heat for 3–4 minutes until the fish
begins to brown.
• Mix together the garlic, curry paste, fish sauce and coconut milk. Pour
the mixture over the fish, and bring to the boil.
• Add the tomatoes to the mixture in the wok, and leave to simmer for
5 minutes.
• Roughly chop or tear the basil leaves. Add the basil to the wok and stir.
• Transfer to serving plates, and serve hot with fragrant rice.
ingredients
2 tablespoons vegetable oil
450g/1lb skinless cod fillet
25g/1oz plain flour, seasoned
with salt and freshly ground
black pepper
1 garlic clove, crushed
2 tablespoons red curry paste
1 tablespoon fish sauce
300ml/10fl oz coconut milk
175g/6oz cherry tomatoes, halved
20 fresh basil leaves
• Heat the oil in a large preheated wok. Using a sharp knife, cut the fish
into large cubes, removing any bones.
• Put the flour in a bowl, add the fish and mix until well coated. Add to
the wok, and stir-fry over a high heat for 3–4 minutes until the fish
begins to brown.
• Mix together the garlic, curry paste, fish sauce and coconut milk. Pour
the mixture over the fish, and bring to the boil.
• Add the tomatoes to the mixture in the wok, and leave to simmer for
5 minutes.
• Roughly chop or tear the basil leaves. Add the basil to the wok and stir.
• Transfer to serving plates, and serve hot with fragrant rice.
Mcdonald's Lobster Sandwich
1/2 c cooked Maine Lobster,(fresh
- is best)
1/2 T mayonnaise
1 pn salt
1 lettuce leaf
sm hoagie roll
1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of the roll.
Makes 1 sandwich.
- is best)
1/2 T mayonnaise
1 pn salt
1 lettuce leaf
sm hoagie roll
1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of the roll.
Makes 1 sandwich.
Mcdonald's Hot Apple & Cherry Pies
4-6 c vegetable oil (in fryer)
1 pk pillsbury apple or cherry
-turnover; in refrigerated section
Preparation:
1. Unroll the Pillsbury turnover dough. You will have six 3'x3' pieces. You will use
four of them. Stretch them out to about 4'x5' rectangles. Do this on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on another,
leaving about 1/2' of dough around edges. Clear a 3/4' space lengthwise down
the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp the
edges. You'll have what looks like two giant pop-tarts.
4. Cut both of them precisely down the middle, in that 3/4' space you created.
Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They should
look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45 minutes,
spray all sides of each pie with water mist. Return to the freezer for at least
another hour.
7. Place in a freezer bag and sealfor future use, or get ready to deep-fry them.
Cooking Your Pies
1. Pre-heat your deep fryer to 375. Also pre-heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse it entirely.
3. Drop the pie into the hot oil. Be careful---it will most likely splatter. After all the
pies are in the fryer, place your spare fryer basket over the top. ('Sandwiching'
the pies between the two baskets.) This ensures the pies are fully submerged. It
is important that the pies are fully submerged or a good portion of it won't cook
correctly.
4. Cook 5-7 minutes. Check after 5 minutes---the color should be a golden
brown. The older the oil, the sooner the it will turn brown, and that may
give you a false reading. 6 minutes is generally right.
5. After deep frying, carefully remove the cooked pies and drain for 1 minute on
paper towels. Then place directly on the oven rack in your warmed oven. Warm
for at least 10 minutes, and as long as 30 minutes.
1 pk pillsbury apple or cherry
-turnover; in refrigerated section
Preparation:
1. Unroll the Pillsbury turnover dough. You will have six 3'x3' pieces. You will use
four of them. Stretch them out to about 4'x5' rectangles. Do this on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on another,
leaving about 1/2' of dough around edges. Clear a 3/4' space lengthwise down
the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp the
edges. You'll have what looks like two giant pop-tarts.
4. Cut both of them precisely down the middle, in that 3/4' space you created.
Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They should
look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45 minutes,
spray all sides of each pie with water mist. Return to the freezer for at least
another hour.
7. Place in a freezer bag and sealfor future use, or get ready to deep-fry them.
Cooking Your Pies
1. Pre-heat your deep fryer to 375. Also pre-heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse it entirely.
3. Drop the pie into the hot oil. Be careful---it will most likely splatter. After all the
pies are in the fryer, place your spare fryer basket over the top. ('Sandwiching'
the pies between the two baskets.) This ensures the pies are fully submerged. It
is important that the pies are fully submerged or a good portion of it won't cook
correctly.
4. Cook 5-7 minutes. Check after 5 minutes---the color should be a golden
brown. The older the oil, the sooner the it will turn brown, and that may
give you a false reading. 6 minutes is generally right.
5. After deep frying, carefully remove the cooked pies and drain for 1 minute on
paper towels. Then place directly on the oven rack in your warmed oven. Warm
for at least 10 minutes, and as long as 30 minutes.
Mcdonald's Hot Mustard Sauce
1/2 c water
1/2 c corn syrup
1/3 c plus 1 tablespoon white
-vinegar
2 T ground mustard,Dried
4 t corn starch
1 T granulated sugar
1 T vegetable oil
1/2 t turmeric
1/2 t salt
10 -14 drops habanero hot sauce
1. Combine all ingredients in a small uncovered saucepan. Whisk
until smooth.
2. Turn heat to medium and bring mixture to a boil, stirring often.
Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove sauce
from heat and chill in refrigerator in a covered container.
1/2 c corn syrup
1/3 c plus 1 tablespoon white
-vinegar
2 T ground mustard,Dried
4 t corn starch
1 T granulated sugar
1 T vegetable oil
1/2 t turmeric
1/2 t salt
10 -14 drops habanero hot sauce
1. Combine all ingredients in a small uncovered saucepan. Whisk
until smooth.
2. Turn heat to medium and bring mixture to a boil, stirring often.
Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove sauce
from heat and chill in refrigerator in a covered container.
Thai fish green curry
serves 4
ingredients
2 tablespoons vegetable oil
1 garlic clove, chopped
1 small aubergine, diced
125ml/4fl oz coconut cream
2 tablespoons Thai fish sauce
1 teaspoon granulated sugar
225g/8oz cod fillet, cut
into pieces
125ml/4fl oz fish stock
2 kaffir lime leaves,
finely shredded
15 fresh Thai basil leaves
For the curry paste
5 fresh green chillies, seeded
and chopped
2 teaspoons chopped lemon grass
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon grated fresh
root ginger
2 fresh coriander roots, chopped
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground cumin
1 kaffir lime leaf, finely chopped
1⁄2 teaspoon salt
• To make the curry paste, put all the ingredients in a blender or food
processor, and purée to a smooth paste, adding a little water if needed.
• Heat the vegetable oil in a large frying pan or preheated wok over a
medium heat until almost smoking. Add the garlic and fry until golden.
Add the curry paste and stir-fry for a few seconds before adding the
aubergine. Stir-fry for 4–5 minutes until softened.
• Add the coconut cream, bring to the boil and stir until the cream thickens
and curdles slightly. Add the fish sauce and sugar to the frying pan, and
stir well.
• Add the cod and stock. Simmer for 3–4 minutes, stirring occasionally,
until the fish is just tender. Add the lime leaves and basil, then cook for a
further minute.
• Transfer to a warmed large serving dish, and serve immediately.
ingredients
2 tablespoons vegetable oil
1 garlic clove, chopped
1 small aubergine, diced
125ml/4fl oz coconut cream
2 tablespoons Thai fish sauce
1 teaspoon granulated sugar
225g/8oz cod fillet, cut
into pieces
125ml/4fl oz fish stock
2 kaffir lime leaves,
finely shredded
15 fresh Thai basil leaves
For the curry paste
5 fresh green chillies, seeded
and chopped
2 teaspoons chopped lemon grass
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon grated fresh
root ginger
2 fresh coriander roots, chopped
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground cumin
1 kaffir lime leaf, finely chopped
1⁄2 teaspoon salt
• To make the curry paste, put all the ingredients in a blender or food
processor, and purée to a smooth paste, adding a little water if needed.
• Heat the vegetable oil in a large frying pan or preheated wok over a
medium heat until almost smoking. Add the garlic and fry until golden.
Add the curry paste and stir-fry for a few seconds before adding the
aubergine. Stir-fry for 4–5 minutes until softened.
• Add the coconut cream, bring to the boil and stir until the cream thickens
and curdles slightly. Add the fish sauce and sugar to the frying pan, and
stir well.
• Add the cod and stock. Simmer for 3–4 minutes, stirring occasionally,
until the fish is just tender. Add the lime leaves and basil, then cook for a
further minute.
• Transfer to a warmed large serving dish, and serve immediately.
Mcdonald's Ham And Egg Breakfast Bagel Sandwich
**Sauce **
2 T mayonnaise
1 t creamy dill mustard
**other**
4 eggs
1 t butter
salt
black pepper,Ground
8 -ounces deli-sliced ham -(2-3 per,Slices -- sandwich)
4 plain bagels
8 sl Kraft Singles American cheese
1. First prepare the sauce by combining the mayonnaise with the
dill mustard in a small bowl. Set this aside until you are ready to use it.
2. To prepare the eggs it's best to make one at a time in a small 6-inch
skillet. If you have more than one of these small pans, you can save a
little time.
3. Beat an egg in a small bowl with a whisk until it is smooth, but not
foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch
skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the
butter has melted add the egg to the pan. Swirl the pan so that the egg
spreads evenly. As the egg begins to cook, use a spatula to pull
in a couple of the edges so that raw egg flows from the top onto the
hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the
egg using a spoon or fork. Fold it down about an inch. Fold the opposite
end over as well. Then fold the remaining two edges over, creating a small
rectangular or square mini-omelette. Flip the little omelette over and
turn off the heat.
4. Heat up the ham in a covered dish in the microwave for 1 minute.
This will make it hot, and keep it from drying.
5.Slice a bagel in half and place it with the faces up on a baking sheet.
Grill the faces of the bagel halves in your oven set on broil until golden
brown. You may also use a toaster oven for this step, but be sure to
place the sliced bagel halves onto a small baking sheet or on aluminum foil.
6. When the bagels are toasted, spread about 1/2 tablespoon of the sauce
onto the face of the top bagel half.
7. Place a slice of cheese onto the face of each bagel half.
8. Place the finished omelette onto the cheese on the bottom half of the
sandwich.
9. Place the ham onto the egg.
10. Finish by flipping the top half of the sandwich over onto the bottom. Heat
for 15 seconds in microwave if needed to warm.
Makes 4 servings.
2 T mayonnaise
1 t creamy dill mustard
**other**
4 eggs
1 t butter
salt
black pepper,Ground
8 -ounces deli-sliced ham -(2-3 per,Slices -- sandwich)
4 plain bagels
8 sl Kraft Singles American cheese
1. First prepare the sauce by combining the mayonnaise with the
dill mustard in a small bowl. Set this aside until you are ready to use it.
2. To prepare the eggs it's best to make one at a time in a small 6-inch
skillet. If you have more than one of these small pans, you can save a
little time.
3. Beat an egg in a small bowl with a whisk until it is smooth, but not
foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch
skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the
butter has melted add the egg to the pan. Swirl the pan so that the egg
spreads evenly. As the egg begins to cook, use a spatula to pull
in a couple of the edges so that raw egg flows from the top onto the
hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the
egg using a spoon or fork. Fold it down about an inch. Fold the opposite
end over as well. Then fold the remaining two edges over, creating a small
rectangular or square mini-omelette. Flip the little omelette over and
turn off the heat.
4. Heat up the ham in a covered dish in the microwave for 1 minute.
This will make it hot, and keep it from drying.
5.Slice a bagel in half and place it with the faces up on a baking sheet.
Grill the faces of the bagel halves in your oven set on broil until golden
brown. You may also use a toaster oven for this step, but be sure to
place the sliced bagel halves onto a small baking sheet or on aluminum foil.
6. When the bagels are toasted, spread about 1/2 tablespoon of the sauce
onto the face of the top bagel half.
7. Place a slice of cheese onto the face of each bagel half.
8. Place the finished omelette onto the cheese on the bottom half of the
sandwich.
9. Place the ham onto the egg.
10. Finish by flipping the top half of the sandwich over onto the bottom. Heat
for 15 seconds in microwave if needed to warm.
Makes 4 servings.
Mcdonald's Filet-O-Fish
2 T Mayonnaise 2 t Sweet relish 2 t Minced onion pn Salt 2 Plain
hamburger buns 2 Mrs. Paul's breaded- Fish portions (square) 1 sl
American cheese
1. In a small bowl, mix together the mayonnaise,relish,minced onion,
and salt and set aside. This is your tartar sauce.
2. Lightly grill the faces of the buns.
3. Cook the fish according to the package instructions. You can bake the fish,
but your sandwich will taste much more like the original if you fry it in oil.
4. Divide the tartar sauce and spread it evenly on each of the top buns.
5. Slice the cheese in half and place a piece on each of the bottom buns.
6. Place the cooked fish on top of the cheese slice on each sandwich, and top
off the sandwiches with the top buns.
7. Microwave each sandwich on high for 10 seconds.
hamburger buns 2 Mrs. Paul's breaded- Fish portions (square) 1 sl
American cheese
1. In a small bowl, mix together the mayonnaise,relish,minced onion,
and salt and set aside. This is your tartar sauce.
2. Lightly grill the faces of the buns.
3. Cook the fish according to the package instructions. You can bake the fish,
but your sandwich will taste much more like the original if you fry it in oil.
4. Divide the tartar sauce and spread it evenly on each of the top buns.
5. Slice the cheese in half and place a piece on each of the bottom buns.
6. Place the cooked fish on top of the cheese slice on each sandwich, and top
off the sandwiches with the top buns.
7. Microwave each sandwich on high for 10 seconds.
Mcdonald's French Fries
2 lg russet potatoes
1 48 -ounce can shortening
salt
Recommended: 1/4-inch potato slicer
1. Peel the potatoes, dry them and slice using a mandolin or other
slicer with a setting as close to 1/4-inch square strips as you've got.
2. Rinse the fries in a large bowl filled with around 8 cups of cold
water. The water should become milky. Dump the water out and add another 8
cups of cold water plus some ice and let the fries sit for an hour.
3. Spoon the shortening into your deep fryer and set it to 375 degrees.
On many fryers this is the highest setting.
4. Remove the fries from the water and spread them out on a towel to
dry for 10-15 minutes. Don't let them sit much longer then this or they
will begin to turn brown.
5. The oil should now be hot enough for the blanching stage. Split up
the fries and add them to the oil for 1 1/2 minutes at a time. Watch them
carefully to be sure they don't begin to brown. If they start to brown
on the edges, take 'em out. Remove the fries to paper towels to drain and
cool. When the fries have cooled, put them into a resealable bag or
covered container and freeze for 4 to 5 hours or until the potatoes are
completely frozen. As the fries freeze you can turn off the fryer, but turn it
back on and give it plenty of time to heat up before the final frying stage
for your fries.
6. Split up the frozen fries and add one half at a time to the hot oil.
Fry for 4 1/2 to 6 minutes or until the fries have become a golden brown
color and are crispy on the outside when cool. The second batch may take a
tad longer than the first, since the oil may have cooled. Drain the fries
to paper towels and salt generously.
1 48 -ounce can shortening
salt
Recommended: 1/4-inch potato slicer
1. Peel the potatoes, dry them and slice using a mandolin or other
slicer with a setting as close to 1/4-inch square strips as you've got.
2. Rinse the fries in a large bowl filled with around 8 cups of cold
water. The water should become milky. Dump the water out and add another 8
cups of cold water plus some ice and let the fries sit for an hour.
3. Spoon the shortening into your deep fryer and set it to 375 degrees.
On many fryers this is the highest setting.
4. Remove the fries from the water and spread them out on a towel to
dry for 10-15 minutes. Don't let them sit much longer then this or they
will begin to turn brown.
5. The oil should now be hot enough for the blanching stage. Split up
the fries and add them to the oil for 1 1/2 minutes at a time. Watch them
carefully to be sure they don't begin to brown. If they start to brown
on the edges, take 'em out. Remove the fries to paper towels to drain and
cool. When the fries have cooled, put them into a resealable bag or
covered container and freeze for 4 to 5 hours or until the potatoes are
completely frozen. As the fries freeze you can turn off the fryer, but turn it
back on and give it plenty of time to heat up before the final frying stage
for your fries.
6. Split up the frozen fries and add one half at a time to the hot oil.
Fry for 4 1/2 to 6 minutes or until the fries have become a golden brown
color and are crispy on the outside when cool. The second batch may take a
tad longer than the first, since the oil may have cooled. Drain the fries
to paper towels and salt generously.
Trout with almonds
Trout with almonds
serves 4
ingredients
4 small rainbow trout, cleaned
50g/2oz low-fat spread
25g/1oz flaked almonds
2 tablespoons chopped fresh
flat-leaf parsley
1 tablespoon freshly squeezed
lemon juice
salt and freshly ground black pepper
450g/1lb potatoes, boiled, to serve
• Rinse the trout and pat dry with kitchen paper. Remove the heads
if preferred.
• Melt 25g/1oz of the low-fat spread in a large frying pan, and fry the
fish for 5 minutes on each side until golden brown and cooked through.
Transfer to serving plates and keep warm.
• Melt the remaining low-fat spread in the juices in the pan. Add the
almonds and fry until golden brown. Throw in the parsley, a little salt
and pepper and the lemon juice. Spoon the sauce over the trout, and
serve immediately with the potatoes.
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serves 4
ingredients
4 small rainbow trout, cleaned
50g/2oz low-fat spread
25g/1oz flaked almonds
2 tablespoons chopped fresh
flat-leaf parsley
1 tablespoon freshly squeezed
lemon juice
salt and freshly ground black pepper
450g/1lb potatoes, boiled, to serve
• Rinse the trout and pat dry with kitchen paper. Remove the heads
if preferred.
• Melt 25g/1oz of the low-fat spread in a large frying pan, and fry the
fish for 5 minutes on each side until golden brown and cooked through.
Transfer to serving plates and keep warm.
• Melt the remaining low-fat spread in the juices in the pan. Add the
almonds and fry until golden brown. Throw in the parsley, a little salt
and pepper and the lemon juice. Spoon the sauce over the trout, and
serve immediately with the potatoes.
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Mcdonald's Egg Burrito
Mcdonald's Egg Burrito
4 oz breakfast sausage
1 T white onion,Minced
1/2 T mild green chilies,Minced
-(canned)
4 eggs,beaten
salt
pepper
4 8-inch flour tortillas
4 sl American cheese
**On the side**
salsa
1. Preheat a skillet over medium heat. Crumble the sausage into the pan,
then add the onion. Saute the sausage and onion for 3 to 4 minutes or until the
sausage is browned.
2. Add the mild green chilies and continue to saute for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with the sausage
and vegetables. Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in moist paper
towels or a tortilla steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the
middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
Fold one side of the tortilla over the filling, then fold up about two inches of one
end. Fold over the other side of the tortilla to complete the burrito (one end
should remain open). Serve hot with salsa on the side, if desired.
Makes 4 burritos.
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4 oz breakfast sausage
1 T white onion,Minced
1/2 T mild green chilies,Minced
-(canned)
4 eggs,beaten
salt
pepper
4 8-inch flour tortillas
4 sl American cheese
**On the side**
salsa
1. Preheat a skillet over medium heat. Crumble the sausage into the pan,
then add the onion. Saute the sausage and onion for 3 to 4 minutes or until the
sausage is browned.
2. Add the mild green chilies and continue to saute for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with the sausage
and vegetables. Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in moist paper
towels or a tortilla steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the
middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
Fold one side of the tortilla over the filling, then fold up about two inches of one
end. Fold over the other side of the tortilla to complete the burrito (one end
should remain open). Serve hot with salsa on the side, if desired.
Makes 4 burritos.
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Mcdonald's Broccoli Cheese Soup
Mcdonald's Broccoli Cheese Soup
2 c water
1/2 c flour
12 c dry milk powder
3 T chicken bouillon powder
1 t dry onion,Minced
1 black pepper
5 oz frozen broccoli,Chopped
-cook
1 T sour cream
1 T butter
1 sl kraft singles cheddar,cut
-in bits
Into blender put first 6 ingredients. Blend on high until smooth.
Pick out larger pieces of broccoli iand put in blender. blend those
until tiny bits. Put aside 3/4 c cooking water from broccoli and
discard rest of water. Pour blender mixture into top of double
boilier over simmering water, stirring until smooth and thickened.
Stir in cooking water and broccoli, diced fine. Add remaining
ingredients.
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2 c water
1/2 c flour
12 c dry milk powder
3 T chicken bouillon powder
1 t dry onion,Minced
1 black pepper
5 oz frozen broccoli,Chopped
-cook
1 T sour cream
1 T butter
1 sl kraft singles cheddar,cut
-in bits
Into blender put first 6 ingredients. Blend on high until smooth.
Pick out larger pieces of broccoli iand put in blender. blend those
until tiny bits. Put aside 3/4 c cooking water from broccoli and
discard rest of water. Pour blender mixture into top of double
boilier over simmering water, stirring until smooth and thickened.
Stir in cooking water and broccoli, diced fine. Add remaining
ingredients.
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Vegetarian Fajitas
Vegetarian Fajitas
8 Fresh flour tortillas
2 cups Chicken-style gluten p. 56, cut in trips
1 each Red, Yellow and Green bell peppers,
cut in strips
1 large Onion, sliced
2 cloves Garlic, chopped
2 Tbs. Chicken-style seasoning
3 Tbs. Oil
Bring a griddle to medium heat. Put in oil then add the
strips of gluten. Brown gluten and tehn add vegetables.
Continue to grill until vegetables are lightly tender then stir
in Chicken-style seasoning. Toss on heat to blend flavors
and then serve.
Serving Suggestions:
• with fresh, hot, flour tortillas, topping with
guacamole, salsa, Sour cream p. 72, and Pico de Gallo
*side with brown rice and chili beans
*with a Fresh green salad
Five a Day
The Food and Nutrition
Board of the National
Academy of Sciences recommend
that you eat five
servings of fruits and vegetables
daily. The reason:
Fruits and vegetables can
help you control your
weight, and reduce your
risk of coronary heart disease
and cancer. Fruits and
vegetables contain virtually
no fat and most have
fiber. They also are rich in
a variety of vitamins, minerals,
and other chemicals
that scientists suspect may
be related to disease prevention,
particularly cancer
prevention.
View over 5,000 menus at http://www.menu-for-you.com
8 Fresh flour tortillas
2 cups Chicken-style gluten p. 56, cut in trips
1 each Red, Yellow and Green bell peppers,
cut in strips
1 large Onion, sliced
2 cloves Garlic, chopped
2 Tbs. Chicken-style seasoning
3 Tbs. Oil
Bring a griddle to medium heat. Put in oil then add the
strips of gluten. Brown gluten and tehn add vegetables.
Continue to grill until vegetables are lightly tender then stir
in Chicken-style seasoning. Toss on heat to blend flavors
and then serve.
Serving Suggestions:
• with fresh, hot, flour tortillas, topping with
guacamole, salsa, Sour cream p. 72, and Pico de Gallo
*side with brown rice and chili beans
*with a Fresh green salad
Five a Day
The Food and Nutrition
Board of the National
Academy of Sciences recommend
that you eat five
servings of fruits and vegetables
daily. The reason:
Fruits and vegetables can
help you control your
weight, and reduce your
risk of coronary heart disease
and cancer. Fruits and
vegetables contain virtually
no fat and most have
fiber. They also are rich in
a variety of vitamins, minerals,
and other chemicals
that scientists suspect may
be related to disease prevention,
particularly cancer
prevention.
View over 5,000 menus at http://www.menu-for-you.com
Mcdonald's Bran Muffins
3 c buttermilk
3 eggs
1/3 c oil
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
1 t vanilla
1 c sugar
3 c bran flakes -- slightly
1 crush
3 c all-purpose flour
Put first ingredients through blender on high speed 20 seconds. Pour
into bowl and beat in remaining ingredients at low speed of mixer
until completely mixed. Cover and refrigerate 24 hours. Fill greased
muffin well almost full and bake 400 20 to 25 minutes or until
cracked on top and a toothpick inserted in center comes out clean. 1
tb plumped raisins can be added to each well of batter before baking.
3 eggs
1/3 c oil
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
1 t vanilla
1 c sugar
3 c bran flakes -- slightly
1 crush
3 c all-purpose flour
Put first ingredients through blender on high speed 20 seconds. Pour
into bowl and beat in remaining ingredients at low speed of mixer
until completely mixed. Cover and refrigerate 24 hours. Fill greased
muffin well almost full and bake 400 20 to 25 minutes or until
cracked on top and a toothpick inserted in center comes out clean. 1
tb plumped raisins can be added to each well of batter before baking.
Salmon burgers
serves 4
ingredients
350g/12oz canned boneless,
skinless pink salmon
1 egg white, beaten
100g/4oz seasoned
fresh breadcrumbs
100g/4oz onions, chopped
1⁄2 teaspoon dried thyme
1⁄2 teaspoon cracked black pepper
1 teaspoon salt
1 tablespoon corn oil
4 iceberg lettuce leaves
1 tomato, sliced
2 small pitta breads, halved
crossways
• Drain the canned salmon, reserving 2 tablespoons of the liquid.
• In a mixing bowl, combine the reserved liquid, egg white, breadcrumbs,
onion, thyme, pepper and salt. Add the drained salmon and mix well.
Shape the mixture into 4 patties about 1cm/1⁄2in thick.
• In a frying pan, cook the patties in the oil over a medium heat for
2–3 minutes until brown on the underside. Turn and cook for a further
2 minutes.
• Serve each patty warm, with lettuce and tomato, in half a pitta bread.
ingredients
350g/12oz canned boneless,
skinless pink salmon
1 egg white, beaten
100g/4oz seasoned
fresh breadcrumbs
100g/4oz onions, chopped
1⁄2 teaspoon dried thyme
1⁄2 teaspoon cracked black pepper
1 teaspoon salt
1 tablespoon corn oil
4 iceberg lettuce leaves
1 tomato, sliced
2 small pitta breads, halved
crossways
• Drain the canned salmon, reserving 2 tablespoons of the liquid.
• In a mixing bowl, combine the reserved liquid, egg white, breadcrumbs,
onion, thyme, pepper and salt. Add the drained salmon and mix well.
Shape the mixture into 4 patties about 1cm/1⁄2in thick.
• In a frying pan, cook the patties in the oil over a medium heat for
2–3 minutes until brown on the underside. Turn and cook for a further
2 minutes.
• Serve each patty warm, with lettuce and tomato, in half a pitta bread.
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