1.27.2012

HAMBURGER VEGETABLE SOUP

Ingredients
  • 1 lb ground beef.
  • 1 cup chopped onion.
  • 3 cups water.
  • 1 cup sliced carrots.
  • 1 cup diced celery.
  • 1 cup cubed potatoes .
  • 1 1/2 tsp salt.
  • 1 tsp Kitchen Bouquet sauce.
  • 1/4 tsp black pepper.
  • 1 bay leaf.
  • 1/8 tsp basil.
  • 1 can (28-oz) tomatoes.
Preparation method :

  • In a large saucepan or a Dutch oven, cook the ground beef with the onion, stirring to break up, until the beef is no longer pink; drain well. 
  • Stir in the water, carrots, celery, potatoes, salt, Kitchen Bouquet, pepper, bay leaf and basil and heat to boiling.
  • Reduce the heat, cover and simmer for 10 minutes.
       
  • Add the can of tomatoes with their juice, replace lid and continue to simmer for another 20 minutes

1.20.2012

Chicken stir-fried with pak choi

Ingredients

  • 2 tbsp groundnut oil
  • 2 skinless free-range chicken breasts, cut into strips
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger
  • 1 star anise
  • ½ tsp finely chopped fresh red chilli
  • handful mangetout
  • 2 pak choi, stems separated
  • 4 spring onions, sliced at an angle
  • 100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces
  • 4 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • handful fresh flatleaf parsley
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh chives

Preparation method

  1. In a large frying pan or wok, heat the groundnut oil over a medium high heat.
  2. Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.
  3. Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.
  4. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.
  5. Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately

PEANUT BUTTER AND CEREAL BARS recipes


ingredients :
1 cup light corn syrup
1 cup sugar
3/4 cup creamy peanut butter
4 cups Grape-Nuts cereal

 method :
In a large microwave-safe bowl combine corn syrup, sugar, and peanut butter. Microwave on high setting for 2 minutes or just until the mixture starts to boil, stirring after 1 minute.

Add the cereal and toss to coat well. Press the mixture firmly into a 13 x 9-inch pan that has been lined with foil and lightly sprayed with nonstick cooking spray. Allow to cool then cut into bars

1.18.2012

The Sushi Machine

Because of the high demand for sushi, and its ever-increasing popularity, many restaurants are choosing to use a sushi machine. The high demand for sushi means that although people can make sushi at home, more people are finding sushi in their local supermarket, their Specialty Asian food store, and their local campus cafeteria.
It is true that making sushi at home for yourself can be very satisfying. You have your own choice of ingredients based on your personal preference of vegetables and fish. It is also relatively easy to make sushi rolls. You mix short grain rice with sushi vinegar or sweetened rice vinegar, place it onto a nori seaweed sheet, add a little of your choice ingredients, then make it into a roll and slice it into rounds. There are even sushi maker molds which allow a person to shape their sushi like Hello Kitty, or flowers and bears, or triangles and squares.
It can be fun and rewarding to make sushi rolls for a party of friends or for an evening at home. There are so many different options to choose from in preference to taste and shapes. The experience can be thrilling and fun.
On the other hand, if you make sushi for a living, or own a sushi restaurant, sushi can become a demanding experience. It is much easier to make a few sushi rolls by hand for yourself or a small group of friends than it is to make numerous sushi rolls all day long for a specialty restaurant..
The sushi machine was invented for this reason. Sushi machines, also known as robots, have become a favorite in the sushi restaurant business. There are many different types of machines and sizes of machines to choose from. There are some large industrial sized machines, and some machines which fit perfectly in a small counter space. Some machines make rice balls, so that you so not have to mold and shape them yourself. They can also change the shape of the rice just by changing the shape mold in the machine.
There is a mixer machine as well, which conveniently mixes the rice and rice vinegar so you do not have to. Mixing the rice and vinegar may seem like the easiest part of the sushi making process, however, it is actually the most physically demanding part of the job and this machine is very convenient for those efforts.
Also, there is a sushi machine, or robot, which will slice the sushi roll for you. So all you have to do is let the mixer robot mix the rice and sweetened rice vinegar, allow the mold machine to form rice balls, wrap the roll in nori, and then put it in the slicer for perfectly shaped sushi rolls. Although it may not seem like these robots are necessary to the regular sushi eater, to the sushi bar owner the sushi machine is very beneficial to have around.
Alan Stables is a fan of sushi. Sometimes he likes to buy all the sushi ingredients himself to make his speciality, salmon sushi, and other times Alan is quite happy to get a sushi takeaway. Either way Alan just loves the world of sushi.

1.15.2012

15-MINUTE CHICKEN AND RICE MEAL

1 to 2 tbsp canola or olive oil
4 small (1 lb total) boneless skinless chicken breast halves
1 1/2 cups water
1 can condensed cream of chicken soup
1/4 tsp paprika
1/4 tsp black pepper
1 1/2 cups quick cook rice, uncooked
2 cups fresh broccoli flowerets (or frozen, thawed)

In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken and place lid on skillet. Cook approximately 4 minutes per side or until cooked through. Remove from skillet.

Add the water, soup, paprika, and pepper to the skillet, stirring to blend. Bring the mixture to a boil. Stir in the rice and broccoli; top with chicken. Replace lid on skillet and cook on low for 5 minutes or until rice is cooked.

EASY CHEESY CHICKEN FAJITAS

1/2 to 3/4 lb boneless skinless chicken breasts, cut into thin strips
1 garlic clove, minced
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1/2 cup sliced onion
1 1/2 cups Mexican Style Shredded Cheese
6 (6-inch) flour tortillas, warmed
Your favorite salsa
1 lime cut into wedges, if desired

Spray a large nonstick skillet with nonstick cooking spray. Turn heat under skillet to medium-high and add the chicken strips and garlic. Cook about 5 minutes until chicken is lightly browned. Add the red and gree bell peppers and the onion to the skillet. Cook about another 5 minutes until chicken is cooked through and the peppers and onion are crisp tender.

To make fajitas place a fourth cup of the chicken mixture and a 1/4 cup of the cheese down the center of each tortilla; fold tortilla over the filling. Serve with the salsa. Garnish with fresh lime wedges, if desired.

1.03.2012

Making Chicken and Dumplings Like Grandma Made

A lot of people make chicken and dumplings using can biscuits for dumpling dough, or using flour tortillas. A slightly better version is the new frozen dumpling dough that people use because they say they save them time. These dumplings may be alright but if you want a pan of excellent dumplings you need to make them the way that grandma made them.
You need to get a chicken and put it in a big stock pot to boil. You need at least a five quart pot to get the right amount of broth going. You need to fill that pot two thirds of the way up with water, and then add a little salt, a little black pepper, and a couple of chicken bouillon cubes. Grandma never would have added that bouillon but she also would have started with a chicken that she had one of the boys go out in the back yard and kill. Her chicken meat would have had a stronger flavor and therefore would have made a tastier broth.
Once you have cooked the bird until it is completely done you need to remove it from the broth and turn the fire out that is under the pot. You need to allow that meat to cool off before you can pull it off of the bone and put it back in the pot. Once the meat is cool make sure you pick it off the bone and put it in your pot. Do not put any skin or fat in the pot.
Now you can mix up the dough for your dumplings. You will need about:
i) 2 cups all purpose flour
ii) 1/8 tsp of salt
iii) 2 Tbsp of baking powder
iv) 1 tsp of parsley flakes
v) ½ tsp of black pepper
Mix all of these dry ingredients together and then add a ¼ cup of clean white cooking grease or lard. Grandma would have used lard but we can do things a little more heart healthy and still have a great flavor. You will need to take a fork and cut the grease into the flour mixture until the bowl looks like all of the grease is mashed into the flour in very small pieces. Once you have done this you will need to add about 1Tbsp of the hottest water you can stand and mix the dough by hand. You want the dough to all stick together so if you add more water do it in small drops.
Once the dough is right it will pull away from the sides of the bowl. You are ready to put some flour on the counter and roll out those dumplings. Bring the broth to a boil and drop the dough into the boiling liquid. Once all of the dumplings are in pour about 1/3 cup of milk into the pot and turn out the fire. Enjoy these dumplings with a nice pan of cornbread.


Article Source: http://EzineArticles.com/6785093

A Recipe to Make Mayhaw Jelly

Mayhaw trees are found in swamplands and other lowland areas throughout the Southeastern United States. In the Spring, these trees produce a small round berry that typically is about a 1/2 inch in diameter. In May, the mayhaw berry turns from green to a bright red, when ripe. This berry (actually it is a pome) has been used to make jelly and syrup for generations in the South and is considered by many to be a Southern delicacy. In recent years, the number of these trees has greatly diminished due to logging, farming, and urbanization activities to a point where they are becoming rare in their natural habitat. However, due to their value for making jelly, these trees are now being grown and are thriving in dry, well drained orchards.
When I was younger, we would harvest mayhaws by placing an old sheet, spread out, under a tree. Then we would shake the tree, thus, allowing the mayhaws to fall on the sheet. I have even gathered mayhaws that I have found floating in water. The raw berry can be eaten but is very tart, and due to its meager size, is better suited for making jelly.
Ingredients for Making Mayhaw Jelly:

  • 2 Quarts of Cleanly Washed Mayhaws
  • Sure-Jell (Pectin)
  • 9 Cups of Sugar
  • Canning Jars with Lids and Rings
  • Water

No other ingredients are required for making Mayhaw Jelly. However, a teaspoon of cinnamon can be added if desired.
Steps to Making Mayhaw Jelly:

  1. Wash the mayhaws and remove any stems
  2. Pour 2 quarts of raw mawhaws into a pot
  3. Add 9 cups of water to pot and boil
  4. After boiling has taken place for 15 minutes, turn down heat and allow to simmer.
  5. Crush mayhaws in pot by mashing with a large wooden spoon
  6. Allow pot to simmer for 20 minutes
  7. Strain juice with a cheesecloth
  8. Pour 7 cups of this juice into a new pot
  9. Pour in 1 package of Sure-Jell (pectin) and add 9 cups of sugar
  10. While stirring, bring pot to a boil for one minute
  11. Skim the foam from the top
  12. Test the consistency with a spoon and allow the jelly in the spoon to warm to room temperature, if
  13. it is too runny add more pectin to the pot, and reboil until the desired consistency is reached.

The canning lids and rings need to be placed in a pot completely submerged. The lids and rings must be boiled for 2 minute. Be sure to not stack the lids and rings on top of each other.
The canning jars need to be clean and warmed in a large pot. The water level in the pot should be 1 inch. Place jars inside of pot and allow water to boil for 15 minutes.
Lift the jars out of the pot and place on a pad.
Using oven gloves, pour the jelly into the jars making sure no jelly gets on the jelly rim. Make sure jars are under filled to a level of about 1/2 of an inch from the top. After the outside of each jar is inspected and cleaned for excess jelly, place a lid and a ring on each jar using a jar tong and tighten the rings finger tight. Place filled jars far enough apart so that the jars do not touch each other.
Finally, test the cooled jars to ensure they have sealed correctly by pressing the middle of the lid. If the lid does not spring back, the jar has been sealed correctly.
This jelly recipe is simple but other ingredients can be included to add a little extra spice to the taste.
Southern Delicacies That Can Be Made Easy.


Article Source: http://EzineArticles.com/6783274

EASY APRICOT COBBLER

1 cup baking mix (ie Bisquick)
1/3 cup milk
1 tbsp brown sugar
1 tbsp soft butter
1/4 tsp nutmeg
1 can (17-oz) apricot halves

Preheat oven to 400 degrees.

In a mixing bowl combine the baking mix, milk, brown sugar, butter, and nutmeg with a fork until a soft dough is formed. Spread the dough evenly into an 8-inch square baking dish. Pour the apricots, including the syrup, over the batter.

Bake at 400 degrees for 25 to 30 minutes until done. Best when served warm, with ice cream, if desired.

Quick and Easy Meal Recipes

If you need more quick and easy recipes or meal ideas, check out the recipes in this article. They are quick, healthy, tasty, and inexpensive!
SPINACH AND POTATO BAKE WITH GROUND BEEF
1 lb extra-lean ground beef
1/2 cup fresh mushrooms, sliced
1 small onion, chopped
2 garlic cloves, minced
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
1/2 tsp grated fresh nutmeg
1 lb russet potatoes, cooked and mashed
1/4 cup sour cream
1/4 cup low-fat milk
salt to taste
freshly ground black pepper to taste
1/2 cup shredded Cheddar cheese
Preheat oven to 400 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray; set aside.
Brown the ground beef in a large skillet with the onions and garlic; drain well. Return to skillet and add mushrooms, cooking until tender. Stir in the spinach and the nutmeg; cover skillet. Heat mixture until heated through, stirring occasionally.
Combine the mashed potatoes, sour cream, and milk. Add to the ground beef mixture and add salt and pepper to taste. Spoon the mixture into the prepared casserole dish and sprinkle the cheese over the top.
Bake at 400 degrees for 15 to 20 minutes or until slightly puffed and the cheese is melted.
Yield: 6 servings
Note: This is a great way to use leftover mashed potatoes after the holidays!
QUICK AND EASY CHICKEN PRIMAVERA
1 tbsp canola oil
3/4 to 1 lb boneless skinless chicken strips
1 cup fresh broccoli florets
1 cup frozen green peas, thawed
1 carrot, julienned
1 small red onion, chopped
1 can (14 1/2-oz) chicken broth
1/2 tsp basil
1/4 tsp pepper
1 1/2 cups uncooked minute brown rice
1/4 cup grated Parmesan cheese
Heat the canola oil in a large skillet over medium-high heat. Add the chicken strips and cook, stirring, until browned. Add broccoli, peas, carrots, and onions; cook and stir until the vegetables are tender-crisp. Stir in the broth, basil, and pepper. Bring to a boil and stir in the rice. Return to a boil and reduce the heat to low. Cover skillet and simmer for 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in the cheese before serving.
Yield: 4 servings
Enjoy!


Article Source: http://EzineArticles.com/6785374

Nutty Appetizer Recipes

Nuts are a healthy addition to any diet as long as you don't overdo the amount you eat -- simply because, as we all know, they are high in fat. For a truly healthful approach, though, nuts should be eaten raw. But here are two fun ways to incorporate lightly toasted nuts into appetizers when you wish to entertain guests.
WINE & NUTS CHEESE BALL
8 oz. cream cheese; softened
8 oz. combined Monterey Jack and smoked cheddar cheeses; shredded
1/3 to 1/2 cup mayonnaise
3 tbs dry red wine
1/4 cup each finely chopped toasted walnuts, almonds, pecans
You can buy the nuts already toasted, but if using raw nuts, then here is how you can toast them yourself. Bake nuts in a 350-degrees F for about 5 minutes or until they are lightly brown. Be careful not to burn them.
Directions:
1. Soften cream cheese at room temperature first.
2. In a bowl, beat all three cheeses together with the mayonnaise and red wine until well blended.
3. Shape the mixture into a ball and wrap in plastic wrap then refrigerate for 2 hours.
4. After cheese has been chilled, place the nuts on separate sheets of wax paper.
5. Unwrap the cheese mixture and divide into thirds, forming each into a ball.
6. Roll each ball separately in the three different nuts so that they are coated completely.
7. Rewrap each cheese-nut ball in plastic wrap and store in refrigerator until time to serve.
Serving Suggestion:
These cheese balls are great served with crackers or veggie sticks of your choosing. You can also incorporate a dab onto grilled hot vegetables as a nice change from butter or margarine.
Variation:
Combine all three nuts together and roll the cheese in the combination.
SPICEY MIXED NUTS
1 cup each of whole almonds, whole cashews, pecan halves
2 tbs butter
1 tbs Worcestershire sauce
1/2 tsp garlic salt
1/4 tsp cayenne pepper
1 tsp chili powder
Directions:
1: Heat oven to 300-degrees F.
2. Place butter in a baking dish and set it in the oven just long enough to melt the butter.
3. Remove the pan from the oven then add the nuts and Worcestershire sauce to the melted butter. Stir until well mixed.
4: Bake the nuts until toasted, about 30 minutes and stir.
5. Remove nuts from oven and sprinkle the mixture evenly with garlic salt, cayenne pepper and chili powder. Toss until well coated.
Serve immediately or store them in an airtight container at room temperature.
SPICED ALMONDS
2 cups dry-roasted, unsalted almonds
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
Directions:
1. Heat oil in a pan over medium heat until hot then mix in the almonds.
2. When the almonds are evenly coated with oil, add the Worcestershire sauce, brown sugar, salt, cayenne pepper and chili powder. Again, make sure everything is evenly coated.
3. Remove the almonds from the pan and spread them in an even layer on a baking sheet or large plate and allow to cool.

Salad Techniques - Tips to a Juicier and More Flavorsome Green Salad

A flavorsome salad should be made of the freshest and crispest vegetables obtainable. It should at least consist of fresh green leaves, tomatoes, carrots, cucumber, oil and vinegar. You can mix up greens including a selection of herbs like fresh chopped parsley, basil or mint, or even chive flowers. I like adding chopped lamb's lettuce, apple pieces, spring onions, fennel slices and crunchy seeds to my salad for extra texture.
The secret to a more flavorsome salad is not to try to see how many ingredients can be jumbled together. Salads should be simple. In fact, the lesser ingredients the better. Although we have our own ways of preparing salads, I believe certain techniques are essential for a juicier and more flavorsome salad dish. Here are some of them:
  • Beans, chickpeas, corn (fresh or canned), avocados, tomatoes, coriander and oranges make a very flavorsome salad when blended together.
  • Cheese is wonderful when crumbled over salads, but among the most popular is the Bulgarian cheese.
  • For a more fashionable entree, add flaked tuna fish. Canned tuna in oil is perfect along with cubed boiled potatoes, roasted peppers, or bits of bacon.
  • Sun-dried fruits or vegetables make wonderful tidbits giving a more specific flavor.
  • Do not soak your leaves. For lettuce salads, only add the dressing upon serving. This will prevent your leaves to wilt.
  • If you're using an extraordinary oil, highlight it with an ordinary vinegar. Sprinkle just before serving.
  • If possible, do not use malt vinegar. This vinegar is best for chips.
  • Pumpkin seeds, caraway seeds, fennel seeds and sesame seeds can be added for crunchiness.
There you go. If you're into the habit of soaking greens in the dressing, it's time to change your salad-making technique. In my case, I have my lettuces thoroughly washed and chilled first before slicing. I never soak them in water as soaking can leech minerals and vitamins from them and reduce their food value. As soon as I'm done cutting, I combine all ingredients, toss gently then serve with my favorite mustard or any salad oil to enhance.
If you desire for a healthy and flavorsome salad, don't buy prepared salad dressings, make your own vinaigrette. You can make a simple and tasty dressing by mixing three parts walnut oil and one part of red wine vinegar. You can also match hazelnut oil and cider vinegar, or just go with the customary olive oil and lemon juice.