Serves 4–6
1 head of choy sum (Chinese flowering
cabbage) or 1lb (450g) purple sprouting
broccoli
2 heads of pak choy or bok choy
1 tbsp vegetable oil
3 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
4oz (115g) green beans, trimmed
½ cup bean sprouts, rinsed
handful of fresh mint leaves
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the sauce
1 tbsp sambal oelek
2 tbsp soy sauce
1 tbsp honey
1 tbsp hoisin sauce
1Cut the stems of the choy sum into 2in (5cm) lengths and separate
the leaves. Cut the pak choy in half lengthwise, then cut each half into
4 wedges through the base.
2To make the sauce, combine all the ingredients in a small saucepan, and
reduce over high heat for 2 minutes. Remove from the heat.
3Heat a wok over medium-high heat and add the oil. Stir-fry the garlic and
ginger for about 30 seconds until golden brown and fragrant. Add the choy
sum stems, pak choy, green beans, reduced sauce, and 1 tbsp water, and stir-fry
for 2 minutes. Next add the choy sum leaves and stir-fry for a further minute or
until tender. Add the sprouts, mint, and cilantro, stirring and tossing for
30 seconds until wilted.
4Taste a little of the vegetables with the sauce, and adjust the seasoning
to taste. Season with salt and pepper. It should be hot and spicy, but with
a balance of salty, sour, and sweet flavors. Serve immediately.
Sambals are often fiery hot
side dishes that are used
much like a condiment to
accompany other dishes. The
sambal oelek used here is an
Indonesian speciality. There
are many different types
and styles, and they appeal
to all ethnic groups in
Malaysia, Singapore, and
Indonesia. In the hawker
stalls in Singapore and
Malaysia, you will find
regional varieties using
lots of different seasonal
vegetables. Experiment with
other green vegetables such
as asparagus, green beans,
and broccoli. When this dish
is part of a larger selection
of dishes, it helps to create
a truly Southeast Asian feel.
Serves 4–6
1 head of choy sum (Chinese flowering
cabbage) or 1lb (450g) purple sprouting
broccoli
2 heads of pak choy or bok choy
1 tbsp vegetable oil
3 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
4oz (115g) green beans, trimmed
½ cup bean sprouts, rinsed
handful of fresh mint leaves
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the sauce
1 tbsp sambal oelek
2 tbsp soy sauce
1 tbsp honey
1 tbsp hoisin sauce
1Cut the stems of the choy sum into 2in (5cm) lengths and separate
the leaves. Cut the pak choy in half lengthwise, then cut each half into
4 wedges through the base.
2To make the sauce, combine all the ingredients in a small saucepan, and
reduce over high heat for 2 minutes. Remove from the heat.
3Heat a wok over medium-high heat and add the oil. Stir-fry the garlic and
ginger for about 30 seconds until golden brown and fragrant. Add the choy
sum stems, pak choy, green beans, reduced sauce, and 1 tbsp water, and stir-fry
for 2 minutes. Next add the choy sum leaves and stir-fry for a further minute or
until tender. Add the sprouts, mint, and cilantro, stirring and tossing for
30 seconds until wilted.
4Taste a little of the vegetables with the sauce, and adjust the seasoning
to taste. Season with salt and pepper. It should be hot and spicy, but with
a balance of salty, sour, and sweet flavors. Serve immediately
Chee pow kai Paper-wrapped chicken
Makes 23–30 parcels
1½in (3.5cm) piece of fresh ginger, peeled
1 tbsp soy sauce
2 tbsp rice wine
1 tsp spiced salt (see below)
½ tsp sugar
5 star anise, broken into pieces
vegetable oil for deep-frying
6 chicken breast halves (1½–3lb total)
fresh cilantro leaves (optional)
fresh chili sauce (optional)
freshly ground black pepper
For the spiced salt
2 tbsp salt
1 tsp five-spice powder
1To make the spiced salt, mix together the salt and five-spice powder. Dryroast
in a clean frying pan over low heat for 3–4 minutes until fragrant, stirring
the mixture to prevent burning. Let cool. This keeps indefinitely when stored
airtight at room temperature.
2Using a pestle and mortar, crush the ginger to a coarse pulp. Take the
pulp in your hand and squeeze all the juice from the ginger into a bowl.
(Alternatively, finely chop the ginger, then mash on a board using the back of
a knife until you have a coarse pulp.) Discard the squeezed pulp.
3Mix the juice with the soy sauce, rice wine, 1 tsp spiced salt, sugar, star
anise, and 1 tbsp oil. Lay the chicken breasts in a flat glass or ceramic
dish. Pour the marinade over the top and season with black pepper. Marinate
the chicken in the refrigerator for at least 30 minutes.
4Cut parchment paper into 30 rectangles measuring about 12 x 6in
(30 x 15cm) each. Lightly oil each piece of paper. Cut each chicken breast
into 5 even-sized pieces, and place a piece of chicken on each piece of paper
with a little piece of star anise picked from the marinade. Tightly wrap up the
chicken like a small parcel, using toothpicks to secure the edges.
5Heat the oil in a heavy pan over medium-high heat for deep-frying. Fry
the chicken parcels in batches for 3–4 minutes or until the paper browns.
Drain well on paper towels and serve, allowing your guests to unwrap the parcels
for themselves. Garnish with lots of fresh cilantro and chili sauce (if using).
1½in (3.5cm) piece of fresh ginger, peeled
1 tbsp soy sauce
2 tbsp rice wine
1 tsp spiced salt (see below)
½ tsp sugar
5 star anise, broken into pieces
vegetable oil for deep-frying
6 chicken breast halves (1½–3lb total)
fresh cilantro leaves (optional)
fresh chili sauce (optional)
freshly ground black pepper
For the spiced salt
2 tbsp salt
1 tsp five-spice powder
1To make the spiced salt, mix together the salt and five-spice powder. Dryroast
in a clean frying pan over low heat for 3–4 minutes until fragrant, stirring
the mixture to prevent burning. Let cool. This keeps indefinitely when stored
airtight at room temperature.
2Using a pestle and mortar, crush the ginger to a coarse pulp. Take the
pulp in your hand and squeeze all the juice from the ginger into a bowl.
(Alternatively, finely chop the ginger, then mash on a board using the back of
a knife until you have a coarse pulp.) Discard the squeezed pulp.
3Mix the juice with the soy sauce, rice wine, 1 tsp spiced salt, sugar, star
anise, and 1 tbsp oil. Lay the chicken breasts in a flat glass or ceramic
dish. Pour the marinade over the top and season with black pepper. Marinate
the chicken in the refrigerator for at least 30 minutes.
4Cut parchment paper into 30 rectangles measuring about 12 x 6in
(30 x 15cm) each. Lightly oil each piece of paper. Cut each chicken breast
into 5 even-sized pieces, and place a piece of chicken on each piece of paper
with a little piece of star anise picked from the marinade. Tightly wrap up the
chicken like a small parcel, using toothpicks to secure the edges.
5Heat the oil in a heavy pan over medium-high heat for deep-frying. Fry
the chicken parcels in batches for 3–4 minutes or until the paper browns.
Drain well on paper towels and serve, allowing your guests to unwrap the parcels
for themselves. Garnish with lots of fresh cilantro and chili sauce (if using).
Chao wu xiang sen Sichuan-style vegetable stir-fry with Chinese chives
Serves 4–6
1 tbsp vegetable oil
1 small Chinese cabbage or firm white
cabbage, cut into equal-sized chunks
about 2in (5cm) square
3 heads of baby bok choy, cut into equalsized
chunks about 2in (5cm) square
10 purple sprouting broccoli stalks, cut
into 2in (5cm) lengths
10 fresh asparagus spears, cut into
2in (5cm) lengths
2 tbsp soy sauce
6 scallions (green onions), thinly sliced
½ cup fresh bean sprouts
20 Chinese chives, snipped into
3 equal lengths
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the paste
grated zest of 2 limes
juice of 1 lime
2in (5cm) piece fresh ginger, grated
1 tsp five-spice powder
1 tbsp soy sauce
1To make the paste, mix all the ingredients together in a bowl. Heat the oil
in a wok over medium-high heat. Add the cabbage, bok choy, broccoli,
asparagus, and 1 tbsp of the soy sauce. Stir-fry for 1 minute. Add the paste, and
continue to stir-fry for another 2 minutes, or until the vegetables are just tender.
2Next add the remaining tablespoon of soy sauce with the scallions, bean
sprouts, and Chinese chives. Cook until wilted, then add the cilantro. Taste
and check the seasoning, and adjust as needed. Serve immediately, alongside
grilled fish or meat, and other Asian-style dishes.
1 tbsp vegetable oil
1 small Chinese cabbage or firm white
cabbage, cut into equal-sized chunks
about 2in (5cm) square
3 heads of baby bok choy, cut into equalsized
chunks about 2in (5cm) square
10 purple sprouting broccoli stalks, cut
into 2in (5cm) lengths
10 fresh asparagus spears, cut into
2in (5cm) lengths
2 tbsp soy sauce
6 scallions (green onions), thinly sliced
½ cup fresh bean sprouts
20 Chinese chives, snipped into
3 equal lengths
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the paste
grated zest of 2 limes
juice of 1 lime
2in (5cm) piece fresh ginger, grated
1 tsp five-spice powder
1 tbsp soy sauce
1To make the paste, mix all the ingredients together in a bowl. Heat the oil
in a wok over medium-high heat. Add the cabbage, bok choy, broccoli,
asparagus, and 1 tbsp of the soy sauce. Stir-fry for 1 minute. Add the paste, and
continue to stir-fry for another 2 minutes, or until the vegetables are just tender.
2Next add the remaining tablespoon of soy sauce with the scallions, bean
sprouts, and Chinese chives. Cook until wilted, then add the cilantro. Taste
and check the seasoning, and adjust as needed. Serve immediately, alongside
grilled fish or meat, and other Asian-style dishes.
Raspberry Jelly Cheese Pie
Sweet smell and taste food to see if it is not food. It is well known that the food must contain ingredients that are used to combine and season to taste sour to sweet, salty and spicy, different in each kind of food or habitat. For dessert (Dessert) is as important as the taste is sweet, it cascades down to the salty taste may be sour to the taste of what you have to taste it. Because of the acidic solution is not greasy. Most have the best of Western cuisine.The Thai food taste sweet to me, it really is delicious.
For Raspberry Jelly Cheese Pie (Camp Berry jelly, cheese pie), is sweet to taste sweet, sour and sweet but with an emotional standing Hnab crushed in the mouth. This is not the beginning of the first chocolate pie. Then came the Camp Berry. Jelly, chilled prepared. We also make lemon cream cheese. When everything is done to squeeze the cream into the pie crust. Place the jelly and then to the fridge for a moment it was served to me. That it is simple. For different materials you can buy at the store, bakery and supermarkets nationwide. It was just such a house near it. This market, bakery, open it. But if you live on the mountain. (Fans may be higher), but I bought it to mount it.
Pie crust ingredients.
200 g of finely crushed chocolate cookies. 2 tablespoons confectioners' sugar. 100 g salted butter, melted.
How do
Mix crushed cookies, chocolate, icing sugar and butter, mix the ingredients together. The group published a square or a different taste to about ½ cm thick and bake at 350 degrees Fahrenheit or 180 degrees Celsius for about 7-10 minutes, remove from oven and set aside to cool. Or to rest in the refrigerator and towels provided.
Lemon cream cheese mixture.
Cream cheese and set aside to relieve cold 260 g.
290 g of fresh whipped cream.
70 grams of sugar.
Sweetened condensed milk 120 g.
2 tablespoons lemon juice.
1-1 ½ teaspoon grated lemon zest.
Gelatin sheets are soaked in cold water until soft (1) 4 sheets.
Gelatin sheets are soaked in cold water until soft (2) 3 sheets.
Camp Berry flavor jelly, made a box.
Fresh Berry Camp for decoration.
Strawberry Restore for decoration.
How do
A. Made it to Camp Berry jelly made by the side of the box. Then add the melted gelatin (2) into the mix, jelly mix to combine. Add butter and stir in the Camp Berry freshly prepared fully printed. Refrigerate until ready to cure it.
Two. And gelatin (1) dissolving the water and set aside.
Three. In whipped cream with a hard hit ball by using the full speed of the machine until soft peaks and set aside.
Four. Beat cream cheese with a hard hit by the speed of the leaves until soft. Icing sugar, beating until well mixed. Add sweetened condensed milk, lemon zest, lemon juice and mix until ingredients are well off to pour into the bowl.
Five. Gradually beat into whipped cream mixture into the prepared mixture gently with a spatula on the fourth ball to hand out as well. Add gelatin mixture until well dissolved. Pour mixture into prepared pie crust. To the fridge to cure. Decorate with jelly, Camp Berry prepared. The Strawberry Tree is beautiful.
Pie crust ingredients.
200 g of finely crushed chocolate cookies. 2 tablespoons confectioners' sugar. 100 g salted butter, melted.
How do
Mix crushed cookies, chocolate, icing sugar and butter, mix the ingredients together. The group published a square or a different taste to about ½ cm thick and bake at 350 degrees Fahrenheit or 180 degrees Celsius for about 7-10 minutes, remove from oven and set aside to cool. Or to rest in the refrigerator and towels provided.
Lemon cream cheese mixture.
Cream cheese and set aside to relieve cold 260 g.
290 g of fresh whipped cream.
70 grams of sugar.
Sweetened condensed milk 120 g.
2 tablespoons lemon juice.
1-1 ½ teaspoon grated lemon zest.
Gelatin sheets are soaked in cold water until soft (1) 4 sheets.
Gelatin sheets are soaked in cold water until soft (2) 3 sheets.
Camp Berry flavor jelly, made a box.
Fresh Berry Camp for decoration.
Strawberry Restore for decoration.
How do
A. Made it to Camp Berry jelly made by the side of the box. Then add the melted gelatin (2) into the mix, jelly mix to combine. Add butter and stir in the Camp Berry freshly prepared fully printed. Refrigerate until ready to cure it.
Two. And gelatin (1) dissolving the water and set aside.
Three. In whipped cream with a hard hit ball by using the full speed of the machine until soft peaks and set aside.
Four. Beat cream cheese with a hard hit by the speed of the leaves until soft. Icing sugar, beating until well mixed. Add sweetened condensed milk, lemon zest, lemon juice and mix until ingredients are well off to pour into the bowl.
Five. Gradually beat into whipped cream mixture into the prepared mixture gently with a spatula on the fourth ball to hand out as well. Add gelatin mixture until well dissolved. Pour mixture into prepared pie crust. To the fridge to cure. Decorate with jelly, Camp Berry prepared. The Strawberry Tree is beautiful.
Alabama Shrimp Bake
funny menu for you
Alabama Shrimp Bake
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased
13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20
to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs.
Serves 6.
Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.
I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.
If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.
So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!
BACON JAM INGREDIENTS
454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional
BACON JAM PREPARATION
1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.
Alabama Shrimp Bake
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased
13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20
to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs.
Serves 6.
How To Make Bacon Jam
Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.
I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.
If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.
So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!
BACON JAM INGREDIENTS
454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional
BACON JAM PREPARATION
1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.
10 Genius Food Hacks
10 Easy Cooking Tip
Reheating Bread in the Microwave
Great American Cheeses
What is Aged Beef
Fiddlehead Ferns Cooking
How to Keep Your Knives Sharp
8 Cooking Tip
10 Bacon Ideas
Pork Namtok Grilled with Air Fryer
Annuities Meaning
Finding Travel Insurance For Cancer Diagnosis
How Does the Stock Market Work
Top 10 Ways to Make Money Online
10 Legit Ways to Make Money and Passive Income Online
10 Ways To Cut Your Health Care Costs
The Ultimate Assurance of Buy-sell Agreements
5 Tips to Prepare for Your Property Settlement
8 Habits of Wealthy and Successful People
Why Millennials Choose to Buy Home
7 Tips Every Homeowner Need to Know About Insurance
8 Tip on Homeownner Insurance
10 Question You Should Ask Mortgage Lenders
How Much is My Car Accident Settlement Worth
200 Business Movement News
150 Financial Tip You Should Know
Essential List of Mortgage Application Document
Prepare Yourself Before Investing in Stock
Shopping is the Right Way Without Debt
Factors Affecting Home Loan Rates
Using Credit Cards With No Debt
Plan for Business Loans
Step Before Buying Insurance
Choosing Life Insurance
How to Get Cheap Car Insurance
If in Debt With a Credit Card
Type of Insurance
How to Request a Claim
Deposit With Banks or Take Out Insurance
Why Do We Need Life Insurance
Insure Assets and Liabilities How is It Different
Contract for Buying a House
Happy if in Debt
Can Not Pay the Car Installments
16 Most Important Car Insurance Terms
Want to Use Urgent Money Where Should I Request a Loan
Save Money in Stocks
How to Have a Home
Plan Before Retirement
Plan for Repayment Carefully
50 Financial Movement You Should Know
How You Can Hit the Heights While Plunging to the Depths
10 Ways to Cut Your Health Care Costs
Tips for Handling an Employee's Departure
How to Get Your Product Onto Retailers' Shelves
A List of Pointers for Low-cost Promotion
A Field Guide to Office Colleagues
How to Get Your Tqm Training on Track
4 Excuses to Use Unconscious Credit Cards
Be Careful Terms of Insurance Agreement
Changing a Home to Pay Off Debt
Want Money to Invest
Credit Card Addiction Symptoms
How to Manage Credit Card Debt if Lose Job
What is Private Fund
Loans for Education
10 Things That Lead to Poverty
Do Not Overlook Insurance
There Are Also Saving on Debt
10 Things You Need to Do Before Retiring
Seed Funds for the Smallest Start-ups
Health Insurance Managed Care Can Cost More
States Go for Bold Changes
Outside Directors: How They Help You
Helping Your Children Plan for a Distant Future
The Tax Advantages of a Home Office
Job Skills Have Declined Firms Say
American Get More for Their Money
Boost Your Problem-solving Power
Finding the Essence of Good Sales People
Suggestions on Selling Your Service Firm
Warming to the Idea of Customer Feedback
It's Timely to Consider Still Another Inequality
More Tax Cuts Coming
Vice Presiddency Becoming More Attractive Goal
Turn Anger Into an Asset
Making the Most of Trade Shows
Ideas for Making the Most of Time on the Road
The Benefits of Smart Inventory Management
Policies That Protect a Company's Good Name
Market-neutral Funds May Offer Solace if Stocks Tank
Bargains in Business Insurance
Bills Would Affect the Hiring of Skilled Foreign Workers
The Ups and Downs of a Postal Rate Proposal
Locking on to Teamwork
Nurturing Part Timers to Be Entrepreneurs
Holding Things Together When Selling A Location
Knowing When Cut The Cord
A New Selling Approach Makes Fashion Sense
Too Much Team Harmony Can Signal Trouble
Oiling The Wheels Of Consumer Satisfaction
Networking 101: Seeing And Being Seen
Nuts About Snack Food
A Jet-Powered Takeoff
Grooming For Success
Switching to Self Insurance
Promoting A World Ethical Standard
Help Wanted Desperately
How to Get a Yes From Your Banker
Lawmakers Have Their Work Cut Out For Them
Making The Climb Onto Store Shelves
Hammering Home Performance Incentives
Have You Seen Your Banker For Your Annual Checkup
Protect Your Company's Proprietary Information
Adding Some Byte To Retirement Plans
From The Ground Up
Pluses And Pitfalls In Voice Mail
Lawmakers Have Their Work Cut Out For Them
Making The Climb Onto Store Shelves
Market Bulls Battle A Case Of Nerves
Check The Fine Print In Picking A 401 (k) Plan
5 Pitfalls Make Your Work Inefficient
Wrong Stock Investing
What is a non life insurance
5 things to do if you want to succeed
5 steps Emphasize the use of credit cards correctly
Unemployment can be saved by doing 5 steps
Obstacles that prevent from saving
Want to be rich do these 3 things
New to the stock market
Change the attitude of saving with 3 steps
Home loan Not difficult anymore
Start investing is not difficult
Come check the finance health
Live 3 items for solving the poor
5 wrong financial views Risking destruction
4 things that should not be overlooked for Save money
Wise financial planning techniques for the family
5 mistakes checklist when buying insurance
5 reduce the risk of doing business
3 risk levels that must be known before investing
Advantages and disadvantages of Requesting a loan
Saving The US Economy
What price loyalty at Vodafone
Alphabet soup and economic recovery
Our growing nostalgia for commuting
Financial alchemy
Personal credit
4 principles of financial success
Buying housing is not a big deal anymore
Essential insurance
How to teach your child to be wise With the use of money
6 Collection techniques That a salary man needs to do
How to choose a credit card that best suits your needs
Beware The Scammers out to empty your bank account
Avoid The Traps Set By Estate Agents
10 Ways To Cut Your Health Care Costs
What is the stock market
Adjust the idea of adding value to your business
How ready are you for down
10 techniques to use money
10 Ideas To Conquer Stocks
10 Year Retirement Plan
Factors That Make Your Finances Worse
Eliminate 5 Weaknesses to Create Success in SME
Retirement Investment Plan Longevity Simpler
5 Secrets to Financial Freedom
How to Invest Without Losing
Do We Need Too Much Money
8 Alarms When Finances Are in Trouble
How to Use Money Saving Techniques
Credit Card Debts Not Difficult Anymore
Long Term Savings
Financial Matters Young People Should Know
The 5 Phases of Money Flow
Youth Fever for Cryptocurrencies
Economy Versus Demagoguery
Resistance to Organizational Change
What is Production budget
What are the Goods in Commission
What are Returns on Purchases
What are Pre Operating Expenses
What is a Technical Organization
10 Types of Credit Securities
5 Main Types of Business Organization
What Is a Business Advisor
What is the Personification of Accounts
What Is Expense policy
6 Stages of Administrative Organization
Social Responsibility of Institutions
What Is Business Environment
Forms of Organization of Economic Entities
Top 9 Functions of a Salesperson
7 Duties of an Accounting Clerk
7 Most Outstanding Comptroller Functions
What Is Bookkeeping
What Are Taxes Payable
Armand Feigenbaum Biography
What Is Zero Base Budgeting
What Is Chart of Accounts
What Is Sensitivity Analysis
What Is Purchasing Department
Origin of Business Management
What Is Administrative Organization
What is Cost Accounting
What Is Organizational Structure
What Is Nominal Salary
What Is Centralization In Administration
What Is Payable Documents
What Is Indirect Labor
What Is Going Business
What Is Commercial Paper
What Is Delivery In Business
What Is Equivalent Units
What Is Income Centers
Summer Corn Chowder
Summer Corn Chowder
4 oz bacon
2 onions
2 stalks celery, diced
3 cans chicken broth
4 ears corn, removed from cob
5 oz potatoes, diced
2 c half and half
1. Cook 1/4 inch pieces of bacon in a large, heavy pot over medium-high heat. Remove bacon
and set aside. Discard all but 2 T of the bacon fat.
2. Add onions and celery. Cook over medium-low heat until translucent, about 8 minutes.
3. Add chicken broth, corn, and potatoes. Bring to a boil. Reduce heat and simmer until
potatoes are tender, about 25 minutes.
4. Add half and half. Simmer until soup is hot.
5. Serve garnished with bacon.
4 oz bacon
2 onions
2 stalks celery, diced
3 cans chicken broth
4 ears corn, removed from cob
5 oz potatoes, diced
2 c half and half
1. Cook 1/4 inch pieces of bacon in a large, heavy pot over medium-high heat. Remove bacon
and set aside. Discard all but 2 T of the bacon fat.
2. Add onions and celery. Cook over medium-low heat until translucent, about 8 minutes.
3. Add chicken broth, corn, and potatoes. Bring to a boil. Reduce heat and simmer until
potatoes are tender, about 25 minutes.
4. Add half and half. Simmer until soup is hot.
5. Serve garnished with bacon.
Main Dishes menu
Main Dishes
Black Bean Pasta
1 T olive oil
1 medium onion
2 jalapeno peppers, nely chopped (without
seeds)
4 garlic cloves, minced
1 can diced tomatoes with juice
2 c frozen corn
1 can black beans, drained
1/4 c dried cilantro
1 lb medium shells
1. Cook pasta according to package directions.
2. Meanwhile, in a seperate pot, heat olive oil and saute onion, jalepenos, and garlic - about 5
minutes.
3. Add tomatoes, corn, beans, and cilatro.
Christmas Eve Pasta
1 T olive oil
4 cloves garlic, minced
1 c diced onion
1 c diced red pepper
1/4 c parsley
2 c half and half
2 T
our
10 oz frozen peas
1 lb penne pasta
1/2 c chopped fresh basil
1/4 c grated parmesan cheese
1. Cook pasta according to package directions. Place peas in colander before draining pasta.
The boiling water and heat from pasta is enough to heat the peas.
2. In a large pot, saute garlic, onions and pepper in oil until tender.
3. Wisk the
our into the half and half.
4. Add remaining ingredients, half and half mixture, and the pasta and peas to pot. Toss
together and serve.
Notes:
This recipe is a modi cation from The Frugal Gourmet Celebrates Christmas by Je Smith.
13
Bow Ties with Spicy Chicken and Broccoli
1 lb bow tie pasta
4 boneless, skinless chicken breasts
2 t lemon juice
1/4 t ground red pepper
1/4 t ground black pepper
2 c broccoli
3 T olive oil
1/2 c dry white wine
1/2 c tomato puree
1. Cook pasta according to package directions.
2. Cut chicken into bite size pieces and mix with lemon juice and pepper.
3. Heat olive oil and cook chicken mixture and broccoli until browned, about 5 minutes.
4. Add wine and puree. Simmer for 5 minutes.
5. Mix with cooked pasta and serve immediately.
Sharon's Chicken Enchiladas
8 6-inch tortillas
1/2 c chopped onions
4 cloves garlic, minced
1 t ground coriander
1/4 t pepper
2 T margarine or butter
3 T all-purpose
our
8 oz sour cream
2 c chicken broth
2 seeded and chopped jalapeno peppers; or
one 4-ounce can diced green chili peppers,
drained
1 c (4 oz) shredded Monterey Jack cheese
2 c cooked chicken
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions (optional)
1. Wrap torillas in foil. Heat in a 350 degree over for 10 to 15 minutes or until softened.
2. For sauce, in a saucepan saute onion, garlic, coriander, and pepper in margarine or butter
until onion is tender. Stir
our into sour cream; add to onion mixture. Stir in broth and chili
peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2
cup of cheese.
3. For lling, stir 1/2 cup of the sauce into chicken. Place about 3/4 cup lling atop each tortilla;
roll up. Arrange rolls, seam side down, in a lightly greased 12 by 7 inch baking dish. Top with
remaining sauce. Bake, covered, in a 350 degree oven for about 35 minutes or until heated
through.
4. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts.
If desired, sprinkle with olives, tomatoes, and green onions.
5. Let stand 10 minutes.
6. Makes 4 servings.
14
Confetti Spaghetti
12 oz package spaghetti
1 1/2 lbs ground beef
1 medium green pepper, chopped
1 medium onion, chopped
14 1/2 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
1 T brown sugar
1 t salt
1 t chili powder
1/2 t pepper
1/4 t garlic powder
1/8 t cayenne pepper
3/4 c shredded cheddar cheese
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat
is no longer pink; drain.
3. Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder
and cayenne.
4. Drain spaghetti; add to the beef mixture. Transfer to a greased 13 by 9 inch baking dish.
5. Cover and bake at 350 degrees for 30 minutes.
6. Uncover; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.
7. Makes 12 servings.
Notes:
Sharon discovered this recipe on one of her Wednesday night dinners in the fall of 2001.
Stu ed Shells
1 package jumbo pasta shells
24 oz ricotta cheese
1 egg
1 c shredded mozzarella cheese
1/4 c parmesan cheese
1 T parsley
Spaghetti sauce
1. Cook shells according to package directions.
2. In a bowl, mix together the cheeses, egg, and parsley.
3. Stu each shell with cheese mixture and place in a 9 by 13 pan.
4. Cover shells with remaining sauce.
5. Bake for 30 to 45 minutes at 350 degrees.
Notes:
These taste better if you cook and serve them in a blue, ceramic dish.
The shells won't stick to the dish if you spread a bit of sauce on the bottom.
15
Chicken Breasts with Creamy Linguine
4 skinless, boneless chicken breast halves
1 t salt
1/2 t pepper
1/2 t paprika
1 T butter
1 T olive oil
1-2 onions cut into slices
4-6 cloves garlic, minced
2 c chicken broth
1/2 can diced tomatoes
2/3 c heavy cream (I use milk when I don't
have cream)
8 oz linguine, broken into thirds
1 T chopped basil
1/8 t cayenne
1. Season chicken with salt, pepper, and paprika
2. In a deep 12-inch skillet, melt butter in the olive oil over medium heat. Add the chicken and
cook, turning, until lightly browned, 4 to 6 minutes. Remove the chicken and set aside.
3. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened but not
browned, 3 to 5 minutes. Add the chicken broth, tomatoes, with their juices, and cream and
bring to a boil. Stir in the linguine, basil, and cayenne, and return to a boil. Reduce the heat
to medium-low, return the chicken to the skillet, and cover. Cook until the chicken is white
throughout but still juicy and the pasta is tender, about 15 minutes.
4. Increase heat to medium-high and boil until the sauce is slightly thickened (as necessary).
Pasta e Fagioli
3 boneless skinless chicken breasts
1 t salt
1/2 t pepper
2 T olive oil
1 medium onion, chopped
3 garlic cloves, minced
5 c chicken broth
8 oz ditalini or elbow macaroni
1 16 oz can kidney beans
1 28 oz can crushed tomatoes with added
puree
3 T parsley
1 T oregano
1/8 t crushed hot red pepper
Grated Parmesan cheese
1. Cut chicken into 1/2 inch pieces and season with salt and pepper.
2. In a 5 quart soup pot, heat olive oil over medium-high heat. Add chicken and cook, stirring,
until lightly browned on the outside, about 4 minutes. Remove with a slotted spoon and set
aside.
3. Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened
but not browned, 3 to 5 minutes. Add the chicken broth and bring to a boil.
4. Stir in the pasta and reduce the heat to low. Cook until the pasta is tender but still rm,
10 to 15 minutes. Add the chicken, beans, tomatoes, parsley, oregano, and hot red pepper.
Cook, stirring occasionally, until heated through, 5 to 7 minutes.
16
Flank Steak
1/2 c oil
1/3 c soy sauce
2 T parsley
2 T garlic powder
1. Mix together ingredients and pour over a
ank steak or london broil. Marinade for at least 4
hours.
2. Cook on a grill for 7 minutes per side.
3. Slice on an angle.
Notes:
The longer the meat marinades the better.
Mom's Chili
5 lb ground beef
1 lb onion
53 oz kidney beans
3 qts diced tomatoes
1 qt tomato juice
2 T sugar
Salt and pepper
5-10 T chili powder
Cayenne pepper (to taste)
1. Mix all ingredients in a large pot and simmer for at least 4 hours.
Notes:
\to taste" is really the key!
Turkey Tetrazini
3 c chicken broth
6 oz noodles
1 1/2 c chopped celery
1 c chopped onion
2 cloves garlic, minced
2 T parsley
3 c cooked turkey, diced
1 can cream of mushroom soup
3/4 c diced tomato
3/4 c grated cheddar cheese
2 T bread crumbs
1. Cook noodles, celery, onion, garlic and parsley in broth. Make sure the heat is not too high.
The noodles should absorb most of the liquid.
2. Add remaining ingredients except bread crumbs and mix.
3. Put in casserole dish and sprinkle with bread crumbs.
4. Bake at 350 degrees until bubbly, about 45 minutes.
17
Eye of the Round Roast
1 c orange juice
2 T garlic powder
1/3 c soy sauce
1 eye of the round roast
1. Make marinade from rst three ingredients.
2. Place meat in plastic bag and pour in mixture. Marinade at least 4 hours.
3. Place meat in open baking dish. Add 1/3 marinade.
4. Bake at 375 degrees. Baking time is 20 minutes plus 18 minutes per pound.
5. About 20 minutes before meat is done, pour remaining marinade over meat.
Notes:
Pan juices can be thickened into gravy with 2 T cornstarch mixed with 3/4 c cold water.
Breaded Bird
1/2 c bread crumbs
2 T grated Parmesan cheese
1 t basil
1 t oregano
1 t garlic powder
2 T parsley
2/3 c melted margarine
4 pieces chicken
1/4 c apple juice
1. Combine bread crumbs, cheese, basil, oregano, garlic, and parsley.
2. Dip chicken in margarine, and coat with crumb mixture. Reserve remaining butter.
3. Place chicken in pan and bake 50 minutes at 375 degrees.
4. Add apple juice to butter and pour over chicken. Bake 10 more minutes.
Creamy Baked Chicken
4 boneless skinless chicken breasts
4 slices of swiss cheese
1 can cream of chicken soup
1/4 c apple juice or white wine
1 c bread crumbs
1/4 c melted butter
1. Place cheese on top of chicken in a cooking pan.
2. Combine soup and juice/wine. Pour mixture over chicken.
3. Cover with bread crumbs and then drizzle with butter.
4. Cook for 45 to 60 minutes at 350 degrees.
18
Pizza Burgers
1 lb ground beef
1 c cheddar cheese
1 8 oz can tomato sauce
1/4 c chopped olives
1/2 t garlic powder
1 onion, diced
1. Brown meat with garlic and onions.
2. Remove from heat and stir in tomato sauce and olives.
3. Place in hot dog buns with cheese.
4. Wrap in foil and bake for 15 minutes at 350 degrees.
Notes:
Another recipe from Ma Bauer.
Put the chesse in the bun rst to avoid sticking to the foil.
Can be refrigerated instead of cooked immediately. If so, bake 20 to 25 minutes.
View over 5000 menus at http://www.menu-for-you.com
Black Bean Pasta
1 T olive oil
1 medium onion
2 jalapeno peppers, nely chopped (without
seeds)
4 garlic cloves, minced
1 can diced tomatoes with juice
2 c frozen corn
1 can black beans, drained
1/4 c dried cilantro
1 lb medium shells
1. Cook pasta according to package directions.
2. Meanwhile, in a seperate pot, heat olive oil and saute onion, jalepenos, and garlic - about 5
minutes.
3. Add tomatoes, corn, beans, and cilatro.
Christmas Eve Pasta
1 T olive oil
4 cloves garlic, minced
1 c diced onion
1 c diced red pepper
1/4 c parsley
2 c half and half
2 T
our
10 oz frozen peas
1 lb penne pasta
1/2 c chopped fresh basil
1/4 c grated parmesan cheese
1. Cook pasta according to package directions. Place peas in colander before draining pasta.
The boiling water and heat from pasta is enough to heat the peas.
2. In a large pot, saute garlic, onions and pepper in oil until tender.
3. Wisk the
our into the half and half.
4. Add remaining ingredients, half and half mixture, and the pasta and peas to pot. Toss
together and serve.
Notes:
This recipe is a modi cation from The Frugal Gourmet Celebrates Christmas by Je Smith.
13
Bow Ties with Spicy Chicken and Broccoli
1 lb bow tie pasta
4 boneless, skinless chicken breasts
2 t lemon juice
1/4 t ground red pepper
1/4 t ground black pepper
2 c broccoli
3 T olive oil
1/2 c dry white wine
1/2 c tomato puree
1. Cook pasta according to package directions.
2. Cut chicken into bite size pieces and mix with lemon juice and pepper.
3. Heat olive oil and cook chicken mixture and broccoli until browned, about 5 minutes.
4. Add wine and puree. Simmer for 5 minutes.
5. Mix with cooked pasta and serve immediately.
Sharon's Chicken Enchiladas
8 6-inch tortillas
1/2 c chopped onions
4 cloves garlic, minced
1 t ground coriander
1/4 t pepper
2 T margarine or butter
3 T all-purpose
our
8 oz sour cream
2 c chicken broth
2 seeded and chopped jalapeno peppers; or
one 4-ounce can diced green chili peppers,
drained
1 c (4 oz) shredded Monterey Jack cheese
2 c cooked chicken
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions (optional)
1. Wrap torillas in foil. Heat in a 350 degree over for 10 to 15 minutes or until softened.
2. For sauce, in a saucepan saute onion, garlic, coriander, and pepper in margarine or butter
until onion is tender. Stir
our into sour cream; add to onion mixture. Stir in broth and chili
peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2
cup of cheese.
3. For lling, stir 1/2 cup of the sauce into chicken. Place about 3/4 cup lling atop each tortilla;
roll up. Arrange rolls, seam side down, in a lightly greased 12 by 7 inch baking dish. Top with
remaining sauce. Bake, covered, in a 350 degree oven for about 35 minutes or until heated
through.
4. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts.
If desired, sprinkle with olives, tomatoes, and green onions.
5. Let stand 10 minutes.
6. Makes 4 servings.
14
Confetti Spaghetti
12 oz package spaghetti
1 1/2 lbs ground beef
1 medium green pepper, chopped
1 medium onion, chopped
14 1/2 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
1 T brown sugar
1 t salt
1 t chili powder
1/2 t pepper
1/4 t garlic powder
1/8 t cayenne pepper
3/4 c shredded cheddar cheese
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat
is no longer pink; drain.
3. Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder
and cayenne.
4. Drain spaghetti; add to the beef mixture. Transfer to a greased 13 by 9 inch baking dish.
5. Cover and bake at 350 degrees for 30 minutes.
6. Uncover; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.
7. Makes 12 servings.
Notes:
Sharon discovered this recipe on one of her Wednesday night dinners in the fall of 2001.
Stu ed Shells
1 package jumbo pasta shells
24 oz ricotta cheese
1 egg
1 c shredded mozzarella cheese
1/4 c parmesan cheese
1 T parsley
Spaghetti sauce
1. Cook shells according to package directions.
2. In a bowl, mix together the cheeses, egg, and parsley.
3. Stu each shell with cheese mixture and place in a 9 by 13 pan.
4. Cover shells with remaining sauce.
5. Bake for 30 to 45 minutes at 350 degrees.
Notes:
These taste better if you cook and serve them in a blue, ceramic dish.
The shells won't stick to the dish if you spread a bit of sauce on the bottom.
15
Chicken Breasts with Creamy Linguine
4 skinless, boneless chicken breast halves
1 t salt
1/2 t pepper
1/2 t paprika
1 T butter
1 T olive oil
1-2 onions cut into slices
4-6 cloves garlic, minced
2 c chicken broth
1/2 can diced tomatoes
2/3 c heavy cream (I use milk when I don't
have cream)
8 oz linguine, broken into thirds
1 T chopped basil
1/8 t cayenne
1. Season chicken with salt, pepper, and paprika
2. In a deep 12-inch skillet, melt butter in the olive oil over medium heat. Add the chicken and
cook, turning, until lightly browned, 4 to 6 minutes. Remove the chicken and set aside.
3. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened but not
browned, 3 to 5 minutes. Add the chicken broth, tomatoes, with their juices, and cream and
bring to a boil. Stir in the linguine, basil, and cayenne, and return to a boil. Reduce the heat
to medium-low, return the chicken to the skillet, and cover. Cook until the chicken is white
throughout but still juicy and the pasta is tender, about 15 minutes.
4. Increase heat to medium-high and boil until the sauce is slightly thickened (as necessary).
Pasta e Fagioli
3 boneless skinless chicken breasts
1 t salt
1/2 t pepper
2 T olive oil
1 medium onion, chopped
3 garlic cloves, minced
5 c chicken broth
8 oz ditalini or elbow macaroni
1 16 oz can kidney beans
1 28 oz can crushed tomatoes with added
puree
3 T parsley
1 T oregano
1/8 t crushed hot red pepper
Grated Parmesan cheese
1. Cut chicken into 1/2 inch pieces and season with salt and pepper.
2. In a 5 quart soup pot, heat olive oil over medium-high heat. Add chicken and cook, stirring,
until lightly browned on the outside, about 4 minutes. Remove with a slotted spoon and set
aside.
3. Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened
but not browned, 3 to 5 minutes. Add the chicken broth and bring to a boil.
4. Stir in the pasta and reduce the heat to low. Cook until the pasta is tender but still rm,
10 to 15 minutes. Add the chicken, beans, tomatoes, parsley, oregano, and hot red pepper.
Cook, stirring occasionally, until heated through, 5 to 7 minutes.
16
Flank Steak
1/2 c oil
1/3 c soy sauce
2 T parsley
2 T garlic powder
1. Mix together ingredients and pour over a
ank steak or london broil. Marinade for at least 4
hours.
2. Cook on a grill for 7 minutes per side.
3. Slice on an angle.
Notes:
The longer the meat marinades the better.
Mom's Chili
5 lb ground beef
1 lb onion
53 oz kidney beans
3 qts diced tomatoes
1 qt tomato juice
2 T sugar
Salt and pepper
5-10 T chili powder
Cayenne pepper (to taste)
1. Mix all ingredients in a large pot and simmer for at least 4 hours.
Notes:
\to taste" is really the key!
Turkey Tetrazini
3 c chicken broth
6 oz noodles
1 1/2 c chopped celery
1 c chopped onion
2 cloves garlic, minced
2 T parsley
3 c cooked turkey, diced
1 can cream of mushroom soup
3/4 c diced tomato
3/4 c grated cheddar cheese
2 T bread crumbs
1. Cook noodles, celery, onion, garlic and parsley in broth. Make sure the heat is not too high.
The noodles should absorb most of the liquid.
2. Add remaining ingredients except bread crumbs and mix.
3. Put in casserole dish and sprinkle with bread crumbs.
4. Bake at 350 degrees until bubbly, about 45 minutes.
17
Eye of the Round Roast
1 c orange juice
2 T garlic powder
1/3 c soy sauce
1 eye of the round roast
1. Make marinade from rst three ingredients.
2. Place meat in plastic bag and pour in mixture. Marinade at least 4 hours.
3. Place meat in open baking dish. Add 1/3 marinade.
4. Bake at 375 degrees. Baking time is 20 minutes plus 18 minutes per pound.
5. About 20 minutes before meat is done, pour remaining marinade over meat.
Notes:
Pan juices can be thickened into gravy with 2 T cornstarch mixed with 3/4 c cold water.
Breaded Bird
1/2 c bread crumbs
2 T grated Parmesan cheese
1 t basil
1 t oregano
1 t garlic powder
2 T parsley
2/3 c melted margarine
4 pieces chicken
1/4 c apple juice
1. Combine bread crumbs, cheese, basil, oregano, garlic, and parsley.
2. Dip chicken in margarine, and coat with crumb mixture. Reserve remaining butter.
3. Place chicken in pan and bake 50 minutes at 375 degrees.
4. Add apple juice to butter and pour over chicken. Bake 10 more minutes.
Creamy Baked Chicken
4 boneless skinless chicken breasts
4 slices of swiss cheese
1 can cream of chicken soup
1/4 c apple juice or white wine
1 c bread crumbs
1/4 c melted butter
1. Place cheese on top of chicken in a cooking pan.
2. Combine soup and juice/wine. Pour mixture over chicken.
3. Cover with bread crumbs and then drizzle with butter.
4. Cook for 45 to 60 minutes at 350 degrees.
18
Pizza Burgers
1 lb ground beef
1 c cheddar cheese
1 8 oz can tomato sauce
1/4 c chopped olives
1/2 t garlic powder
1 onion, diced
1. Brown meat with garlic and onions.
2. Remove from heat and stir in tomato sauce and olives.
3. Place in hot dog buns with cheese.
4. Wrap in foil and bake for 15 minutes at 350 degrees.
Notes:
Another recipe from Ma Bauer.
Put the chesse in the bun rst to avoid sticking to the foil.
Can be refrigerated instead of cooked immediately. If so, bake 20 to 25 minutes.
View over 5000 menus at http://www.menu-for-you.com
Duck vindaloo
serves 4
ingredients
700g/11⁄2lb boneless duck breasts
6 dried red chillies, seeded and
chopped
150ml/5fl oz distilled malt vinegar
6 garlic cloves, chopped
2cm/1in piece of fresh root
ginger, grated
1 teaspoon crushed mustard seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon soft brown sugar
• Slice the duck breasts diagonally into 2cm/1in thick slices, and put them
in a shallow non-reactive dish.
• Put the chillies, vinegar, garlic, ginger and mustard seeds in a blender or
food processor, and purée to a smooth paste. Stir the ground coriander,
cumin and turmeric into the paste.
• Pour this spice mixture over the duck slices, and mix until they are evenly
coated. Cover and leave to marinate for 3 hours at room temperature or
overnight in the refrigerator.
• Heat the oil in a heavy saucepan. Remove the duck from the marinade,
reserving the marinade, and add the duck to the pan with the salt. Cook
over a gentle heat for 5 minutes, then pour away any excess fat from the
pan. Add the reserved marinade and 150ml/5fl oz water, and stir well.
Cover and simmer, stirring, for 30 minutes or until the duck is tender.
• Stir in the sugar, increase the heat and cook the vindaloo over a
medium-high heat for 6–8 minutes, stirring frequently to prevent it
sticking. The sauce should be of a thick coating consistency. Serve hot
with basmati rice.
Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.
I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.
If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.
So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!
BACON JAM INGREDIENTS
454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional
BACON JAM PREPARATION
1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.
ingredients
700g/11⁄2lb boneless duck breasts
6 dried red chillies, seeded and
chopped
150ml/5fl oz distilled malt vinegar
6 garlic cloves, chopped
2cm/1in piece of fresh root
ginger, grated
1 teaspoon crushed mustard seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon soft brown sugar
• Slice the duck breasts diagonally into 2cm/1in thick slices, and put them
in a shallow non-reactive dish.
• Put the chillies, vinegar, garlic, ginger and mustard seeds in a blender or
food processor, and purée to a smooth paste. Stir the ground coriander,
cumin and turmeric into the paste.
• Pour this spice mixture over the duck slices, and mix until they are evenly
coated. Cover and leave to marinate for 3 hours at room temperature or
overnight in the refrigerator.
• Heat the oil in a heavy saucepan. Remove the duck from the marinade,
reserving the marinade, and add the duck to the pan with the salt. Cook
over a gentle heat for 5 minutes, then pour away any excess fat from the
pan. Add the reserved marinade and 150ml/5fl oz water, and stir well.
Cover and simmer, stirring, for 30 minutes or until the duck is tender.
• Stir in the sugar, increase the heat and cook the vindaloo over a
medium-high heat for 6–8 minutes, stirring frequently to prevent it
sticking. The sauce should be of a thick coating consistency. Serve hot
with basmati rice.
How To Make Bacon Jam
Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.
I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.
If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.
So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!
BACON JAM INGREDIENTS
454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional
BACON JAM PREPARATION
1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.
10 Genius Food Hacks
10 Easy Cooking Tip
Reheating Bread in the Microwave
Great American Cheeses
What is Aged Beef
Fiddlehead Ferns Cooking
How to Keep Your Knives Sharp
8 Cooking Tip
10 Bacon Ideas
Pork Namtok Grilled with Air Fryer
Stir crisp ginger
credit picture horapa.com
Ingredients:.
Chicken, cut into rectangular pieces 1/2 cup.
Cut the cooked pork, cut into rectangular pieces roughly 1/4 cup.
Crispy flour 1/2 cup.
Lane ginger 1/2 cup.
Lemongrass thin chopped 1/4 cup.
5-6 kaffir lime leaves, torn.
Basil leaves 1/4 cup.
5-6 dried chillies and terms.
Fry cashew nuts 1/2 cup.
3/4-1 cup oil for frying.
Sugar 1/2 cup.
Vegetable oil 1 1/2 tbsp.
Fish sauce 1 1/2 tbsp.
Salt.
Cayenne pepper.
Method:.
1. The chicken liver, pork, mix flour, salt, pepper and crushed chips. To give a yellow oil.
2. The ginger, lemon grass, kaffir lime leaves, fried until crisp but not dried chilli.
3. The wok, add oil, onion, palm sugar and stir until light brown.
4. Add fish sauce and stir well.
5. The mixture into the prepared pan and stir-fry 1 and 2. Add cashew nuts and mix thoroughly and serve.
Egg pan
credit picture take care you bloggang
Ingredients:.
Egg
Pork.
Minced pork
Ham
Sausage
Sausage
Fresh butter
Onion.
Oil
Cayenne pepper.
Ketchup
Sauce.
How do
We are providing the key ready before taking the pan and heat to the heat. Put a little butter and oil. Add the cooked pork to a plate and season to taste and set aside, the pork, sausage and sausage or fried in a little oil. I cooked the surface tension. Set aside for a moment. The wind cut into pieces, but beauty. The container and set aside, onion, washed, cut into small pieces. Ham, cut into strips and prepared.
To make "egg pan" is a small saucepan on the stove. Use medium heat. Spoon the hot pan, about 1 tablespoon of butter into. I use a spoon to spread butter, melted butter over the pan. Then break 2 eggs into the pan to the heat tolerable. Use tongs to catch the ear smear egg pan, pour over the pan. The pork is cooked, prepared according to the number down. Followed by pork, sausage and sausage prepared. Each is appropriate.
Use a spoon to press all the material to sink in a little egg. Cover pan and bake it for about 2-3 minutes, or eggs cooked as desired. And then topped with ham, onion and pepper as it is done. Serve with the sauce over. And toast.
Mixed Sticky Rice
Ingredient
1. Sticky Rice 1 liter.
2. Lotus seeds, peanuts or 1 cup cooked tender.
3. Dried shrimp 1/2 cup.
4. Frozen pork, cut into square pieces of 2 matches.
5. Pork, cut into pieces 2 matches.
6. Salted egg yolk, raw, only 10 eggs.
7. 5 tablespoons sesame oil.
8. Cayenne pepper 1/2 tsp.
9. Salt 1 tsp.
10. Dried bamboo leaves.
11. Banana.
How do
1. Soaked rice and leave it boiling for 1 night or lotus seeds, peanuts and soft rot. The dried shrimp, soaked in water to soften.
2. The soaked rice and stir it with pepper, salt pork, cut into a rectangular solid with pork, dried shrimp, soak until soft and tender and cooked lotus seeds, beans, peanut or sesame oil.
3. Soaked to soften the ใผe time wrapping up the second row into the hopper into a sticky one. Add the salted egg yolk. Add rice and turn it into a funnel to fill the wrapped to form a triangle. Banana tie it tightly.
4. The Mixed Sticky rice is steamed, then wrapped the cooked. It takes about 1-2 hour
Stir Fried Tofu Mixed.
credit picture daraceo8 bloggang
Ingredient
1. With tofu sliced 4 slices of white in the absence of the use tofu instead of the 2 tubes.
2. Onion, 2 stalks.
3. Ginger, minced 1/2 tsp.
4. 2 garlic cloves.
5. Red chili, seeded 2.
6. 3 tablespoons of lard.
Seven. Ground pork 2 matches.
Eight. Red bean paste 1 tsp.
Nine. Soy sauce 3 tbsp.
10. Sugar 1/2 tbsp.
11. Water 2/3 cup.
12th. Starch or cornstarch dissolved in water 2 tsp.
How do
Heat oil in a frying pan. Smash the garlic. Add minced ginger and Stir Fried pork and peppers, red onion, the red bean paste, soy sauce, white sugar, Stir Fried well and set aside for a moment, then put enough water to boil, then add water to dissolve the powder. Stir it up. Eating hot.
Duck with pineapple
serves 4
ingredients
3 tablespoons vegetable oil
1 small onion, thinly shredded
3 slices of fresh root ginger,
thinly shredded
1 spring onion, thinly shredded
1 small carrot, thinly shredded
175g/6oz cooked duck meat, cut
into thin strips
100g/4oz canned pineapple cut
into small slices, drained, with
2 tablespoons syrup reserved
1⁄2 teaspoon salt
1 tablespoon red rice vinegar
1 teaspoon cornflour mixed to a
paste with 11⁄2 teaspoons water
• Heat the oil in a wok or large heavy frying pan. Add the onion and
stir-fry until opaque. Add the ginger, spring onion and carrot, and stir-fry
for 1 minute.
• Add the duck meat and pineapple to the wok together with the salt,
vinegar and reserved pineapple syrup. Stir until the mixture is well
blended. Add the cornflour paste, and stir for 1–2 minutes until the
sauce has thickened. Serve hot.
View over 5000 menus at http://www.menu-for-you.com
ingredients
3 tablespoons vegetable oil
1 small onion, thinly shredded
3 slices of fresh root ginger,
thinly shredded
1 spring onion, thinly shredded
1 small carrot, thinly shredded
175g/6oz cooked duck meat, cut
into thin strips
100g/4oz canned pineapple cut
into small slices, drained, with
2 tablespoons syrup reserved
1⁄2 teaspoon salt
1 tablespoon red rice vinegar
1 teaspoon cornflour mixed to a
paste with 11⁄2 teaspoons water
• Heat the oil in a wok or large heavy frying pan. Add the onion and
stir-fry until opaque. Add the ginger, spring onion and carrot, and stir-fry
for 1 minute.
• Add the duck meat and pineapple to the wok together with the salt,
vinegar and reserved pineapple syrup. Stir until the mixture is well
blended. Add the cornflour paste, and stir for 1–2 minutes until the
sauce has thickened. Serve hot.
View over 5000 menus at http://www.menu-for-you.com
Griddle cakes
funny menu for you
Griddle cakes
serves 4–8
ingredients
125g/4oz plain flour
2 teaspoons baking powder
2 tablespoons caster sugar
2 eggs, separated
1 tablespoon melted butter
125ml/4fl oz milk
50g/2oz pitted fresh cherries,
chopped
50g/2oz ready-to-eat dried
apricots, chopped
clear honey or golden syrup, gently
warmed, to serve
• Sift the flour, baking powder and sugar together. Make a well in the
centre. Whisk the egg yolks, melted butter and milk together, then stir
into the dry ingredients to form a smooth batter.
• Fold the cherries and apricots into the batter.
• Whisk the egg whites until stiff and dry, then fold carefully into
the batter.
• Heat a griddle or flat cast-iron grill pan until medium-hot. Brush with a
little melted butter. Put spoonfuls of the batter on the griddle, and cook
until the top is set and bubbles appear, and the underside is golden.
Turn and cook on the other side.
• Serve hot with warmed honey or golden syrup.
View over 5000 menus at http://www.menu-for-you.com
Griddle cakes
serves 4–8
ingredients
125g/4oz plain flour
2 teaspoons baking powder
2 tablespoons caster sugar
2 eggs, separated
1 tablespoon melted butter
125ml/4fl oz milk
50g/2oz pitted fresh cherries,
chopped
50g/2oz ready-to-eat dried
apricots, chopped
clear honey or golden syrup, gently
warmed, to serve
• Sift the flour, baking powder and sugar together. Make a well in the
centre. Whisk the egg yolks, melted butter and milk together, then stir
into the dry ingredients to form a smooth batter.
• Fold the cherries and apricots into the batter.
• Whisk the egg whites until stiff and dry, then fold carefully into
the batter.
• Heat a griddle or flat cast-iron grill pan until medium-hot. Brush with a
little melted butter. Put spoonfuls of the batter on the griddle, and cook
until the top is set and bubbles appear, and the underside is golden.
Turn and cook on the other side.
• Serve hot with warmed honey or golden syrup.
View over 5000 menus at http://www.menu-for-you.com
Floating islands in hot plum sauce
funny menu for you
Floating islands in hot plum sauce
serves 4
ingredients
450g/1lb red plums
300ml/10fl oz apple juice
2 egg whites
2 tablespoons concentrated
apple juice
freshly grated nutmeg
• Halve the plums and remove the stones. Put them in a wide saucepan
with the apple juice. Bring to the boil, then cover and simmer gently until
the plums have become tender.
• Put the egg whites in a bowl and whisk them until they hold soft peaks.
• Gradually whisk in the concentrated apple juice, whisking until the
meringue holds fairly firm peaks.
• Using a tablespoon, scoop the meringue mixture into the gently
simmering plum sauce. Cover and simmer gently for 2–3 minutes, until
the meringues are set.
• Serve immediately, sprinkled with a little freshly grated nutmeg.
View over 5000 menus at http://www.menu-for-you.com
Floating islands in hot plum sauce
serves 4
ingredients
450g/1lb red plums
300ml/10fl oz apple juice
2 egg whites
2 tablespoons concentrated
apple juice
freshly grated nutmeg
• Halve the plums and remove the stones. Put them in a wide saucepan
with the apple juice. Bring to the boil, then cover and simmer gently until
the plums have become tender.
• Put the egg whites in a bowl and whisk them until they hold soft peaks.
• Gradually whisk in the concentrated apple juice, whisking until the
meringue holds fairly firm peaks.
• Using a tablespoon, scoop the meringue mixture into the gently
simmering plum sauce. Cover and simmer gently for 2–3 minutes, until
the meringues are set.
• Serve immediately, sprinkled with a little freshly grated nutmeg.
View over 5000 menus at http://www.menu-for-you.com
Spiced pear & blueberry parcels
funny menu for you
serves 4
ingredients
4 dessert pears
2 tablespoons freshly squeezed
lemon juice
15g/1⁄2oz low-fat spread, melted
150g/5oz blueberries
50g/2oz muscovado sugar
freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Peel the pears, cut in half lengthways and scoop out the core. Brush with
lemon juice to prevent browning.
• Cut four squares of double-thickness foil, each large enough to wrap a
pear, and brush with melted spread. Place 2 pear halves on each, cut
side facing upwards. Gather the foil around them to hold them level.
• Mix the blueberries and sugar together, and spoon them on top of the
pears. Sprinkle with black pepper. Wrap the foil over, and cook for
20–25 minutes in the oven. Serve hot.
View over 5,000 menus at http://www.menu-for-you.com
serves 4
ingredients
4 dessert pears
2 tablespoons freshly squeezed
lemon juice
15g/1⁄2oz low-fat spread, melted
150g/5oz blueberries
50g/2oz muscovado sugar
freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Peel the pears, cut in half lengthways and scoop out the core. Brush with
lemon juice to prevent browning.
• Cut four squares of double-thickness foil, each large enough to wrap a
pear, and brush with melted spread. Place 2 pear halves on each, cut
side facing upwards. Gather the foil around them to hold them level.
• Mix the blueberries and sugar together, and spoon them on top of the
pears. Sprinkle with black pepper. Wrap the foil over, and cook for
20–25 minutes in the oven. Serve hot.
View over 5,000 menus at http://www.menu-for-you.com
Nectarines with spiced ricotta
funny menu for you
serves 4
ingredients
4 ripe nectarines, halved
and stoned
100g/4oz ricotta cheese
1 tablespoon Demerara sugar
1⁄2 teaspoon ground star anise,
to decorate
• Arrange the nectarine halves, with
the cut side facing upwards, in a
shallow flameproof dish.
• Put the ricotta in a small mixing
bowl. Stir in the sugar.
• Using a teaspoon, spoon equal
amounts of the mixture into the
hollow of each nectarine half.
Sprinkle with the star anise.
• Cook under a medium-hot grill for
6–8 minutes until the nectarines are
hot. Serve warm.
View over 5,000 menus at http://www.menu-for-you.com
serves 4
ingredients
4 ripe nectarines, halved
and stoned
100g/4oz ricotta cheese
1 tablespoon Demerara sugar
1⁄2 teaspoon ground star anise,
to decorate
• Arrange the nectarine halves, with
the cut side facing upwards, in a
shallow flameproof dish.
• Put the ricotta in a small mixing
bowl. Stir in the sugar.
• Using a teaspoon, spoon equal
amounts of the mixture into the
hollow of each nectarine half.
Sprinkle with the star anise.
• Cook under a medium-hot grill for
6–8 minutes until the nectarines are
hot. Serve warm.
View over 5,000 menus at http://www.menu-for-you.com
Apple couscous pudding
funny menu for you
serves 4
ingredients
600ml/1pt unsweetened
apple juice
100g/4oz quick-cooking
couscous
50g/2oz sultanas
1⁄2 teaspoon mixed spice
2 cooking apples
2 tablespoons Demerara sugar
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Put the apple juice, couscous,
sultanas and spice in a pan, and
bring to the boil, stirring. Reduce
the heat, cover and simmer for
5 minutes.
• Peel, core and slice the apples.
Spoon half of the couscous mixture
into a 1.2-litre/2pt ovenproof dish.
Arrange half of the apple slices
over the couscous, and top with the
remaining couscous.
• Arrange the remaining apple slices
over the top, and sprinkle with the
sugar.
• Bake for 25–30 minutes until
golden brown. Serve hot.
View over 5,000 menus at http://www.menu-for-you.com
serves 4
ingredients
600ml/1pt unsweetened
apple juice
100g/4oz quick-cooking
couscous
50g/2oz sultanas
1⁄2 teaspoon mixed spice
2 cooking apples
2 tablespoons Demerara sugar
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Put the apple juice, couscous,
sultanas and spice in a pan, and
bring to the boil, stirring. Reduce
the heat, cover and simmer for
5 minutes.
• Peel, core and slice the apples.
Spoon half of the couscous mixture
into a 1.2-litre/2pt ovenproof dish.
Arrange half of the apple slices
over the couscous, and top with the
remaining couscous.
• Arrange the remaining apple slices
over the top, and sprinkle with the
sugar.
• Bake for 25–30 minutes until
golden brown. Serve hot.
View over 5,000 menus at http://www.menu-for-you.com
Apple couscous pudding
funny menu for you
serves 4
ingredients
600ml/1pt unsweetened
apple juice
100g/4oz quick-cooking
couscous
50g/2oz sultanas
1⁄2 teaspoon mixed spice
2 cooking apples
2 tablespoons Demerara sugar
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Put the apple juice, couscous,
sultanas and spice in a pan, and
bring to the boil, stirring. Reduce
the heat, cover and simmer for
5 minutes.
• Peel, core and slice the apples.
Spoon half of the couscous mixture
into a 1.2-litre/2pt ovenproof dish.
Arrange half of the apple slices
over the couscous, and top with the
remaining couscous.
• Arrange the remaining apple slices
over the top, and sprinkle with the
sugar.
• Bake for 25–30 minutes until
golden brown. Serve hot.
View over 5,000 menus at http://www.menu-for-you.com
serves 4
ingredients
600ml/1pt unsweetened
apple juice
100g/4oz quick-cooking
couscous
50g/2oz sultanas
1⁄2 teaspoon mixed spice
2 cooking apples
2 tablespoons Demerara sugar
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Put the apple juice, couscous,
sultanas and spice in a pan, and
bring to the boil, stirring. Reduce
the heat, cover and simmer for
5 minutes.
• Peel, core and slice the apples.
Spoon half of the couscous mixture
into a 1.2-litre/2pt ovenproof dish.
Arrange half of the apple slices
over the couscous, and top with the
remaining couscous.
• Arrange the remaining apple slices
over the top, and sprinkle with the
sugar.
• Bake for 25–30 minutes until
golden brown. Serve hot.
View over 5,000 menus at http://www.menu-for-you.com
Rhubarb crumble
funny menu for you
Rhubarb crumble
serves 4–6
ingredients
900g/2lb rhubarb
150g/5oz sugar
100g/4oz butter
75g/3oz plain flour
75g/3oz Demerara sugar
10 amaretti biscuits, crushed
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Trim the rhubarb, cut into short lengths and put in a pan with the sugar.
Stir over a low heat until the sugar has dissolved, then cover and simmer
for 8–10 minutes until the rhubarb is soft. Spoon into a deep 1.5-litre/
21⁄2pt ovenproof dish.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs,
then stir in the sugar and biscuits.
• Sprinkle the crumble over the stewed rhubarb, and bake for 15 minutes
or until the topping is golden brown. Serve with cream or ice cream.
View over 5,000 menus at http://www.menu-for-you.com
Rhubarb crumble
serves 4–6
ingredients
900g/2lb rhubarb
150g/5oz sugar
100g/4oz butter
75g/3oz plain flour
75g/3oz Demerara sugar
10 amaretti biscuits, crushed
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Trim the rhubarb, cut into short lengths and put in a pan with the sugar.
Stir over a low heat until the sugar has dissolved, then cover and simmer
for 8–10 minutes until the rhubarb is soft. Spoon into a deep 1.5-litre/
21⁄2pt ovenproof dish.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs,
then stir in the sugar and biscuits.
• Sprinkle the crumble over the stewed rhubarb, and bake for 15 minutes
or until the topping is golden brown. Serve with cream or ice cream.
View over 5,000 menus at http://www.menu-for-you.com
Banana dosa
funny menu for you
Banana dosa
serves 4
ingredients
4 ripe bananas, peeled
and mashed
200g/7oz rice flour
100g/4oz plain flour
2 tablespoons white sugar
2 tablespoons vegetable oil
1⁄2 teaspoon crushed cardamom
seeds
pinch of salt
• Put the bananas, rice flour, plain flour, sugar, oil, cardamom and pinch
of salt in a large bowl. Make a well in the centre and pour in
100ml/31⁄2floz water. Blend with a wooden spoon to form a thick batter,
adding a little more water or flour if required.
• Heat a frying pan over a medium heat. Rub the surface with some oil
using a brush or kitchen paper.
• Pour a large spoonful of the batter into the pan, and spread it out lightly.
Cook for 5 minutes or until golden brown underneath, then turn over and
cook for a further 3 minutes. Continue until all the batter has been used.
• Serve hot with ice cream.
View over 5,000 menus at http://www.menu-for-you.com
Banana dosa
serves 4
ingredients
4 ripe bananas, peeled
and mashed
200g/7oz rice flour
100g/4oz plain flour
2 tablespoons white sugar
2 tablespoons vegetable oil
1⁄2 teaspoon crushed cardamom
seeds
pinch of salt
• Put the bananas, rice flour, plain flour, sugar, oil, cardamom and pinch
of salt in a large bowl. Make a well in the centre and pour in
100ml/31⁄2floz water. Blend with a wooden spoon to form a thick batter,
adding a little more water or flour if required.
• Heat a frying pan over a medium heat. Rub the surface with some oil
using a brush or kitchen paper.
• Pour a large spoonful of the batter into the pan, and spread it out lightly.
Cook for 5 minutes or until golden brown underneath, then turn over and
cook for a further 3 minutes. Continue until all the batter has been used.
• Serve hot with ice cream.
View over 5,000 menus at http://www.menu-for-you.com
Wendy's Spicy Chicken Fillet Sandwich
menu for you
Wendy's Spicy Chicken Fillet Sandwich
6 c vegetable oil,up to 8
1/3 c Frank's Original Red Hot
-Pepper Sau
2/3 c water
1 c all-purpose flour
2 1/2 t salt
4 t cayenne pepper
1 t black pepper,Coarse Ground
1 t onion powder
1/2 t paprika
1/8 t garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 t mayonnaise
4 lettuce leaves
4 tomato,Slices
Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
Combine the pepper sauce and water in a small bowl.
Combine the flour, salt, cayenne pepper, black pepper, onion powder,
paprika and garlic powder in another shallow bowl.
Pound each of the chicken pieces with a mallet until about 3/8-inch
thick. Trim each breast fillet if necessary to help it fit on the bun.
Working with one fillet at a time, coat each piece with the flour,
then dredge it in the diluted pepper sauce. Coat the chicken once
again in the flour mixture and set it aside until the rest of the chicken
is breaded. Fry the chicken fillets for 8-12 minutes or until they are
light brown and crispy. Remove the chicken to a rack or to paper
towels to drain. 8. As chicken is frying, prepare each sandwich
by grilling the face of the hamburger buns on a hot skillet over medium
heat. Spread about 2 teaspoons of mayonnaise on the face of each of the
inverted top buns. Place a tomato slice onto the mayonnaise, then stack a
leaf of lettuce on top of the tomato. On each of the bottom buns,
stack one piece of chicken. Flip the top half of each sandwich onto the
bottom half and serve hot.
Makes 4 sandwiches.
View over 5,000 menus at http://www.menu-for-you.com
Wendy's Spicy Chicken Fillet Sandwich
6 c vegetable oil,up to 8
1/3 c Frank's Original Red Hot
-Pepper Sau
2/3 c water
1 c all-purpose flour
2 1/2 t salt
4 t cayenne pepper
1 t black pepper,Coarse Ground
1 t onion powder
1/2 t paprika
1/8 t garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 t mayonnaise
4 lettuce leaves
4 tomato,Slices
Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
Combine the pepper sauce and water in a small bowl.
Combine the flour, salt, cayenne pepper, black pepper, onion powder,
paprika and garlic powder in another shallow bowl.
Pound each of the chicken pieces with a mallet until about 3/8-inch
thick. Trim each breast fillet if necessary to help it fit on the bun.
Working with one fillet at a time, coat each piece with the flour,
then dredge it in the diluted pepper sauce. Coat the chicken once
again in the flour mixture and set it aside until the rest of the chicken
is breaded. Fry the chicken fillets for 8-12 minutes or until they are
light brown and crispy. Remove the chicken to a rack or to paper
towels to drain. 8. As chicken is frying, prepare each sandwich
by grilling the face of the hamburger buns on a hot skillet over medium
heat. Spread about 2 teaspoons of mayonnaise on the face of each of the
inverted top buns. Place a tomato slice onto the mayonnaise, then stack a
leaf of lettuce on top of the tomato. On each of the bottom buns,
stack one piece of chicken. Flip the top half of each sandwich onto the
bottom half and serve hot.
Makes 4 sandwiches.
View over 5,000 menus at http://www.menu-for-you.com
Glazed berry pudding
funny menu for you
serves 8
ingredients
4 eggs, separated
50g/2oz caster sugar
25g/1oz plain flour
150ml/5fl oz double cream
150ml/5fl oz milk
1 teaspoon vanilla essence
225g/8oz icing sugar, plus extra
for dusting
450g/1lb mixed red berries
• Lightly grease eight 150ml/5fl oz ramekins with butter.
• Combine the egg yolks and caster sugar in a bowl, and beat until pale,
then stir in the flour.
• Bring the cream and milk to the boil in a small saucepan, then pour into
the yolk mixture, stirring. Return the mixture to the pan, and cook over a
gentle heat for 2 minutes, stirring all the time, or until thick and smooth.
Turn into a clean bowl, add the vanilla essence, cover and leave to cool.
• Put the egg whites and icing sugar in a large heatproof bowl over a pan
of simmering water, whisk for 10 minutes until thick, then remove from
the heat and whisk until cool.
• Put 2 tablespoonfuls of the berries in the bottom of each ramekin. Fold
the meringue into the custard, and pile the mixture on top of the berries.
Chill the filled ramekins in the freezer for at least 7 hours.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Remove the ramekins from the freezer, put on a baking tray and dust
thickly with icing sugar. Bake for 20 minutes, and serve immediately.
View over 5,000 menus at http://www.menu-for-you.com
serves 8
ingredients
4 eggs, separated
50g/2oz caster sugar
25g/1oz plain flour
150ml/5fl oz double cream
150ml/5fl oz milk
1 teaspoon vanilla essence
225g/8oz icing sugar, plus extra
for dusting
450g/1lb mixed red berries
• Lightly grease eight 150ml/5fl oz ramekins with butter.
• Combine the egg yolks and caster sugar in a bowl, and beat until pale,
then stir in the flour.
• Bring the cream and milk to the boil in a small saucepan, then pour into
the yolk mixture, stirring. Return the mixture to the pan, and cook over a
gentle heat for 2 minutes, stirring all the time, or until thick and smooth.
Turn into a clean bowl, add the vanilla essence, cover and leave to cool.
• Put the egg whites and icing sugar in a large heatproof bowl over a pan
of simmering water, whisk for 10 minutes until thick, then remove from
the heat and whisk until cool.
• Put 2 tablespoonfuls of the berries in the bottom of each ramekin. Fold
the meringue into the custard, and pile the mixture on top of the berries.
Chill the filled ramekins in the freezer for at least 7 hours.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Remove the ramekins from the freezer, put on a baking tray and dust
thickly with icing sugar. Bake for 20 minutes, and serve immediately.
View over 5,000 menus at http://www.menu-for-you.com
Subscribe to:
Posts (Atom)