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Australian Beer Batter Fish
2007-06-28 05:38:00
Ingredients:4 fish filletscornflour2 cups plain floursalt and pepper310ml (10½ fl oz) beeroil for deep-frying Steps:Dust fish fillets with cornflour. Mix flour, salt and pepper, add beer gradually, stirring well until smooth.Dip the fish fillets into batter. Cook in hot oil until golden brown. Drain on absorbent paper.Serve with lemon wedges, tartare sauce and hot chips.
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Swedish Wonder- Sailor's Steak (Sjömansbiff)
2007-06-08 04:01:00
Ingredients: 1 1/4 lb. boneless round steak, in 8 slices 1 1/4 lb. medium potatoes 2 medium onions 2 Tbsp butter 2 tsp salt white pepper 1 1/4 - 2 c water or beer 1 bay leaf 1 sprig thyme chopped parsley Directions: Trim meat of any fat. Pound slices lightly to tenderize and flatten.Peel and cut potatoes into thick slices.In a large skillet, melt 1 Tbsp butter. Add onion, sauté until browned. Remove and set aside.Add beef to skillet, and brown on both sides. Season with salt and white pepper to taste.Add water or beer, bay leaf, and thyme. Bring to a boil. Reduce heat, cover, and simmer 10 minutes.Preheat oven to 250°F. In a baking dish, layer potato slices, meat, and onion - begin and end with a layer of potatoes. Add liquid to the level of the top layer. Cover and bake 1 to 1 1/2 hours, until meat is tender.Garnish with chopped parsley.
Read more: Swedish , Sailor , Steak

Free e-book On Healthy And Yummy Recipes
2007-06-05 02:07:00
Want a Free e-book on Healthy And Yummy Recipes? Send me your email id so that I can send you the download link. If you are not able to open the link please let me know. I will be distributing more e-books on Recipes//Health/Travel and so much more.My email id is naturalbeautytips@gmail.com and please write HEALTHY AND YUMMY RECIPES on the subject field.


Glamorgan Sausage Recipe
2007-06-02 08:17:00
Hi Anwen, I am including your recipe on my Blog. Thanks for sharing this. You are welcome to share your recipes . Send me the recipes either to my email id or make a comment I'll post it on my Blog.These are unique: very good with fried or pureed potatoes; for breakfast with bacon; or cold for a picnic. Originally made with Glamorgan cheese (which was made with milk from a special breed of white cattle known as Gwent), now no longer available. Ingredients:2 separated eggs 1 tablespoon grated onion 1 teaspoon fresh mixed herbs flour for coating crisp breadcrumbs for coating 1 teaspoon dry mustard powder 6 oz. (1 and a half cups) grated, hard strong cheese 10 oz. (3 cups) breadcrumbs, fresh salt and pepper oil or pork fat for frying Steps:Mix together the cheese, fresh breadcrumbs, mustard, herbs
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Handy Kitchen Tips
2007-05-31 13:19:00
1. Perfect Cheesecake To keep a baked cheesecake from cracking as it's cooling, place the cheesecake on a rack and cover with a large bowl or pot immediately after removing it from the oven. This slows down the cooling process so the cake doesn't "shock", cool down too quickly and develop a crack. Once the cake is completely cooled, cover loosely and refrigerate for at least 6 hours, preferably overnight, before serving.2. Defrosting MeatWhen defrosting meat from the frig, pour over vinegar ( ex pickled onion vinegar is good!). This lowers the freezing temperature of water in the meat, i.e. defrosts faster and tenderizes the meat.3. Storing Coriander LeavesI have tried all sorts of strategies to keep fresh leaf coriander in the refrigerator. The best way, I find, is to loosely wrap in aluminium foil, leaving an opening at the top. Doesn’t go mushy, doesn’t dry out, lasts a week or more!4. CornstarchTest for freshne
Read more: Handy , Kitchen

Russian Potato Salad
2007-05-29 04:41:00
Ingredients:1 medium size potato1 medium size carrot2 hard-boiled eggs2 small cucumbers or half of a large one1 small to medium yellow onion2 cloves of garlic8 oz. canned green peas8 oz. canned black petite olives2/3 cup of ham2-3 tablespoons of mayonnaiseSalt, black pepper according to taste Steps:Boil potato in the jacket, carrot with the skin on, cool off, peel. Cut potato, carrot, cucmber, eggs, ham and onion in small cubes. Cut garlic very finely. Mix together. When adding canned peas and olives make sure to drain them first. The juice from the can can make your salad soggy. Stir everything together and add mayonnaise. Makes 4-6 servings.
Read more: Russian , Potato , Salad

German Treat- Bauernfruhstuck(Farmers Breakfast)
2007-05-27 06:40:00
Ingredients:4 potatoes4 bacon strips, fried and crumbled3 eggs3 tablespoons milk1/2 teaspoon salt1 cup ham, cubed2 medium tomatoes, peeled1 tablespoon chopped chivesSteps:Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frying pan cook bacon until transparent. Add the potato slices and cook until lightly browned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frying pan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.Serves 4.
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Srilankan Treat- Fried Hot Shrimp
2007-05-25 02:55:00
Ingredients:500 g small Shrimp 1 Pickled Lime, thinly sliced (see recipe for Lime Pickle)2 Onions, sliced1 large Green or Red Pepper, sliced3 cloves Garlic2 pieces Ginger1 tsp black ground Mustard seed1 tsp Sugar2 tsps Chili Powder1/2 cup Vinegarsalt to tasteMethod:Deep fry the shrimp and drain the oil.Blend the mustard, garlic and ginger with vinegar.Add sugar, chili powder and enough salt.Mix well to form a thick mixture.Add thinly sliced pickled lime.Add the fried shrimp and green (or red) pepper.Mix well.Serve with rice & curry.
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Cuban Delight- Black Beans
2007-05-24 04:02:00
Black beans are a staple to Cuban cooking, and its amazing in how many dishes it can be used. But it is used everyday. The following serves 6 as a side dish. It can also be thinned with chicken stock to make black bean soup, another common Cuban staple.Ingredients:1 pound(453grams) dried black beans4 cups of water3 cloves of garlic, peeled and crushed1 medium onion, peeled and chopped¼ pound(113grams) salt pork, chopped1 pound(453grams) smoked ham hocks, cut in 1 inch pieces2 teaspoons paprika3 teaspoons ground cumin2 bay leaves4 cups chicken stock½ teaspoon chili powder1 tablespoon vinegarsalt and pepper to tasteSteps:Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour.Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out
Read more: Black , Beans

Jamaican Delight- Spicy Eggplant
2007-05-23 02:20:00
INGREDIENTS :2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces1 tbsp oil5 garlic cloves, minced2 tsp minced fresh ginger1/2 cup chicken boullion, or vegetable broth2 tbsp. soy sauce2 tbsp. rice vinegar1 tsp. dark sesame oil1 tbsp. sugar1 tsp. hot chili-garlic sauce4 scallion, chopped1 or 2 tomatoes, coarsely choppedMETHOD:1. Heat oil in a large non-stick pan or wok.2. Stir fry eggplant until slightly darkened, from 2 to 3 minutes.3. Reduce heat, and add garlic, ginger and stir-fry for 1 minute.4. Add boullion, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.5. Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes.6. Stir in onions and tomatoes, and season with salt to taste.7. Cook 5 more minutes. Sprinkle with sesame seeds if you wish.
Read more: Spicy

Japanese Delight-Temaki-Zushi( Hand Rolled Sushi)
2007-05-21 04:46:00
1. To make 3 cups of rice, you'll need 1 tsp. of salt, 2 tbsps. of sugar and 1/2 cup of rice vinegar. Very important: Be sure to use short grain rice as long grain tends to be too dry for sushi.2. Add the salt and sugar to the rice vinegar and stir well until completely dissolved.3. Put the freshly steamed rice on a large, flat plate. (A large, shallow baking dish works well too.) Then pour the vinegar mix onto the rice.4. Two important points are: (1) Mix the rice with cutting/slicing motions; (2) Fan the rice as you mix it to cool it down quickly. This will keep the rice from turning soggy.5. Temaki-Zushi is great with fresh vegetables. We like to use avocado, cucumber, alfalfa sprouts and lettuce. This time we also experimented with fresh mint leaves from our garden. We'll definitely do that again!6. Cut your cucumber (and other veggies) into sticks so that they will be easy to roll.7. A very tasty substitute for raw fish (sashimi) is tuna salad (canned tuna and mayo). Tuna goes p
Read more: Japanese , Sushi

Italian Delight- Rosticciana (Pork Ribs)
2007-05-21 01:56:00
Preparation time: 10 minutes.Cooking time: one hour.Ingredients:2kg pork ribs.Rosemary.Garlic.One glass white wine.Salt.Steps:The term rosticciana or rostinciana refers to pork ribs in Florence.Cut the ribs into sections about three centimetres thick. Put in a large frying pan and add the rosemary, garlic and a glass of water. Cover and cook over a low heat for about an hour, turning frequently, until the water has completely evaporated. Increase the heat, add the salt and wine and allow to reduce gradually, browning the meat evenly on all sides. The ribs can also be roasted in the oven: put all the ingredients together in a rectangular, aluminium oven dish and roast for forty minutes at 180° C. If you have a charcoal or wood fire, or barbecue, you can cook them on a warmed gridiron for about an hour until golden. Sprinkle with salt before bringing to the table and serve with beans in oil or sautéed spinach.
Read more: Italian , Pork Ribs

Greek Delight-Lemonato Arni (Lemon Lamb )
2007-05-20 03:54:00
Ingredients:1Kg (2 lb) potatoes2 tablespoons margarine (or butter)ThymeGround black pepperSalt2 Lemon s (squized)3 cloves of garlic2kg (4 lb) lamb (leg)Directions:1. Wash lamb leg and wipe it with a damp towel and place it in a baking pan.2. Cut small slits on the lamb leg and insert in them slivers of garlic.3. Squize 2 lemons and rub lamb with the lemon juice.4. Sprinkle lamb with salt, pepper and thyme.5. Place pan in a prehetaed oven and bake for an hour at 180C (350F)6. While its cooking peel and quarter 1kg (2lb) of potatoes and place them in water.7. After one hour add 1 cup of hot water, spread margerine over the lamb, arange the potatoes around the lamb (sprinkle some salt and pepper over them) and return in oven.8. Cook for an additional 90 minutes, turning the lamb in between to make sure it cooks evenly, also at regular intervals use a spoon to douse the lamb and the potatoes with the sauce/juice that has been produced in the pan.
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Turkish Delight- Kashkek
2007-05-20 03:35:00
Ingredients:1000 gr. soft, white wheat1000 gr. mutton neck2 large onions1/2 tablespoon cinnamon3 tablespoons margarine1/4 tablespoon salt1 tablespoon sunflower oilKashkek is a traditional Turkish dish, still being served in many regions in Anatolia, especially at wedding feasts. Recently, in luxurous restaurants that serve Turkish specialities we find kashkekon the menues as well.Preparation :Soak wheat in cold water and allow to stand for 8 hours. Put the wheat, the mutton neck cut into 4-5 pieces, and enough water to cover, into a saucepan, and boil till the wheat and meat become tender. Strain the necks and bone them. After straining the wheat, add the meat and salt and blend well with a wooden spoon. Dice the onions and saute in sunflower oil till golden. Drain the onions and add to the meat and wheat, adn blend with a wooden spoon till the mixture becomes pasty. Top with melted butter and cinnamon before serving.


British Delight- Shepherd's Pie
2007-05-16 06:48:00
Ingredients:450 Gram Minced lamb (1 lb)1 Large Onion, chopped1 Bay leaf50 Gram Mushrooms, sliced (2 oz)2 Carrots, diced25 Gram Plain flour (1 oz)300 ml Lamb or beef stock (1/2 pint)1 Tablespoon Tomato purée700 Gram Potatoes (1 1/2 lb)25 Gram Butter (1 oz)4 Tablespoon Milk50 Gram Lancashire cheese, crumbled (2 oz)Method:1. Pre-heat the oven to 200 °C / 400 °F / Gas 6.2. Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes. Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato purée. Cook, stirring, until the mixture thickens and boils.3. Cover and simmer gently for 25 minutes. Remove the bayleaf and spoon into a 1.7 litre (3 pint) ovenproof serving dish.4. Meanwhile, cook the potatoes in boiling water for 20 minutes until tender. Drain well and mash with the butter and milk and mix well. Pile onto the mince mixture and sprinkle over the cheese5. Bake for 15-20 minutes. Serve hot with a green vegetable.Serves-4
Read more: British , Shepherd

Portuguese Delight- Piri Piri Chicken
2007-05-16 06:34:00
Ingredients:2 tablespoons grated fresh lemon rind3 tablespoons lemon juice10 cloves garlic, minced2 tablespoons olive oil2 teaspoons hot pepper flakes1/2 teaspoon salt2 (1 kg) lbs chicken pieces1. In a large glass bowl, combine all ingredients except chicken; mix well.Add chicken, turning to coat.2. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.3. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.4. Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.5. For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.
Read more: Chicken

Lebanese Delight- Kibbeh(Meat Ball)
2007-05-14 15:25:00
Ingredients:1 pound lean lamb, cut into cubesSalt1 large onion, finely gratedBlack pepper2 cups fine cracked wheat (also called "bulgur")Oil, for deep-fat frying2 fresh lemons Place the lamb in a meat grinder and grind until fine. Grate and pound the onion with salt and pepper. Blend by hand or grind the onion mix and meat together, adding 1 to 2 tablespoons of cold water to achieve a soft and smooth texture.Soak bulgur for 10 minutes, and then quickly squeeze out the moisture. Add to the meat and onion mixture, and knead vigorously by hand. Form into round meatball shapes. Fry in hot oil until crispy and browned. Drain on paper towels. Serve with a squeeze of fresh lemon.Makes 4 servings.
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Taste Of India- Kalmi Kabab
2007-05-14 15:09:00
Serves 2-3Ingredients:Chicken legs 4 nosGaram masala powder 1/2 tspnChaat masala powder 1 tspnYogurt 4 tbspnsCumin powder a pinchSalt use as requiredGarlic 3 flakesGinger 1 tbspn choppedBlack pepper powder 1/2 tspnKashmiri red chilly powder 1 tspnRed cabbage 1 cup gratedLime juice 2 tbspns gratedMethod:1. Grind the garlic and the ginger to a fine paste in a blender adding a little water.2. In a basin mix the chicken legs with the yogurt, chilly powder, pepper powder, garlic ginger paste, cumin powder, Garam Masala powder , chaat Masala powder, one tbspn of the lime juice and the salt.( mix thoroughly)3. Allow to rest for 3 hours.4. Put on skewers and cook in a tandoor oven till cooked. (or you can use a griller )Remove and keep aside.5.Spread the cabbage leaves on the edges of a flat plate.6. Place the chicken legs on the center of the plate.7. Serve hot sprinkled with the remaining lemon juice.Note: The marination time of the chicken is not included in the cook time.
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Malaysian Wonder- Rendang
2007-05-14 14:58:00
A spicy Malaysian dish. Beef is more popular. However you can also use Chicken/Mutton.Ingredients:4 shallots2 cloves garlic1 cm ginger1/2 tsp salt1 tsp chili paste or 3 fresh chilies1/2 tsp turmeric500g Mutton/Beef/Chicken(Of your Choice), cubed1 cup coconut milk2 bay leaves1/4 cup oilBlend onion, garlic, ginger, salt, turmeric and chili paste until smooth. Heat oil in wok and add blended mixture. Stir fry for 2 minutes or until paste separates from the oil. Add Beef/mutton/Chicken and stir fry for 5 minutes. Add bay leaves and allow to simmer for about 45 minutes or until meat is tender, adding water as necessary to keep sauce from drying. When the meat is tender, add coconut milk. Bring to a boil and remove from heat. Serve with rice.


Aroma Of China- Garlic Chicken
2007-05-14 14:46:00
Ingredients:4 boneless, skinless chicken breast halves (about 1 lb.)1 egg white1 Tablespoon cornstarch1 Tablespoon dry white wine or sherry4 green onions1 teaspoon minced gingerroot3 teaspoons minced fresh garlic (about 6 medium cloves)2 Tablespoons vegetable oilHot cooked riceSauce1 teaspoon crushed chili paste (sambal oelek) or more to taste2 teaspoons sugar1 teaspoon cornstarch2 teaspoons rice vinegar1 Tablespoon water2 Tablespoons dry white wine or sherry2 Tablespoons soy saucePlace chicken breasts in freezer for 1 to 2 hours or until very firmbut not frozen solid. Slice crosswise into thin shreds. In small bowl,lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,stirring until cornstarch is dissolved. Add chicken and mix well to coatall pieces. Let stand at room temperature 30 minutes.Meanwhile, slice green onions on the diagonal into very thin slices.Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heatwok or frying pan, add oil, and stir-
Read more: Chicken , China , Garlic

Moroccan Delight- Chicken Bastilla
2007-05-14 14:37:00
Serves 6-8 as an AppetizerIngredients:1/2 chicken1 onion, chopped1/2 teaspoon ginger1/2 teaspoon turmeric1/2 teaspoon black pepper1 whole cinnamon stick1 C chopped cilantro6 eggs1/2 lb. almonds1/2 C sugar2 tablespoons cinnamon2 large sheets phyllo pastry dough (get it in your grocer's freezer)1/4 C melted butterFor Garnishconfectioner's sugaradditional cinnamonBoil chicken in enough water to keep covered along with the chopped onion and spices until cooked, about 30 minutes. Drain chicken, reserving about 1/4 -1/3 cup of the cooking liquid. Bone the chicken and cut the meat into small pieces.Cook eggs, along with 1/4 - 1/3 cup reserved cooking liquid from chicken in a large skillet until soft scrambled, do not overcook the eggs. Mix cooked eggs with chicken meat until well combined.Process almonds, sugar and cinnamon in a food processor until almonds are crushed.The above three steps can be done ahead of time, if desired. refriegarate ingredients until ready to cook.Phyllo dough can
Read more: Chicken , Moroccan

Quick Breakfast Recipe ( Sausage Mushroom Quiche)
2007-05-14 13:37:00
INGREDIENTS455 g small fresh button mushrooms455 g ground pork breakfast sausage30 g chopped fresh parsley3 eggs235 ml half-and-half cream50 g grated Parmesan cheese2 g salt1 (9 inch) unbaked 9 inch pie crustDIRECTIONSPreheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.
Read more: Sausage , Breakfast , Quick , Mushroom , Quiche

Secret To Crispy Chicken (Just Like KFC)
2007-05-14 09:08:00
1 whole frying chicken, cut up6-8 cups vegetable oilMarinade4 cups water1 tablespoon salt1/2 teaspoon MSG (see Tidbits)Coating1 egg, beaten1 cup milk2 cups all-purpose flour2 1/2 teaspoons salt3/4 teaspoon pepper3/4 teaspoon MSG1. Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350 degrees.2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).4. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie
Read more: Chicken , Crispy

Secret To Crispy French Fries
2007-05-14 08:01:00
The secret to crisp and crunchy fries is in the heat. This recipe is for pan fries, which are tasty and better for you than deep-friedSteps:1. Chop potatoes into wedges.2. Boil in salted water for about 10-12 minutes.3. Drain water from the potatoes.4. Place on a shallow baking tray with lots of olive oil (don't use extra virgin, it will smoke) and toss them around in the oil until completely coated. Canola oil also works.5. Put it in the oven at 425-450ºF.6. Periodically toss them around as they bake, scoop and flip with the implement of your choice.The minute they are almost done, jack the temperature up to 500 degrees--seriously--and cook for just a few more minutes. Watch carefully! This gives them extra crispiness--so good! A trick from a famous San Fran chef.7. If you are deep frying, you will NOT be able to get the oil hot enough in most consumer kitchens to produce a truly crispy fry, so don't even bother deep frying at home. So take your fries—even frozen ones—and put t
Read more: Crispy , French

Download 6 Recipe Collection e-books
2007-07-08 04:09:00
Download A Free e-book on 250 Slow Cooker RecipesDownload Free Swedish Recipe e-book Ice Cream Delights(Around 200 Ice Cream Recipes)Healthy And Yummy RecipesA Taste Of Italy(More Than 100 Recipes)500 recipes For Bread
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Israeli Wonder-Tuna and Rice Salad
2007-07-05 13:16:00
Ingredients:4 cups cooked rice 2 6-ounce cans tuna in oil, drained and flaked 1/2 cup chopped green pepper 1/2 cup chopped red pepper 1/4 cup balsmaic vinegar 1 teaspoon Dijon mustard 1 teaspoon sugar 2 hard-boiled eggs, chopped 2 teaspoons chopped fresh chives Mix together rice and tuna in a large bowl.Add green pepper, red pepper, vinegar, mustard, and sugar. Mix well.Add eggs and chives and mix together again.
Read more: Israeli , Salad

Indonesian Ayam Bakar Padang (Padang Grilled Chicken)
2007-07-13 06:30:00
A wonderful recipe By Juandy. Don forget to visit his Blog for yummy Indonesian Recipes.Ingredients:* 400g chicken meat* 1 Cinnamon stick* 3 cloves* 5 lime leaves* 1/2 turmeric leaf* 3 lemon grass* 3 tbs oil* 500ml thin coconut milk* 100ml thick coconut milkMix spice:* 4 red chilies* 2 cloves garlic* 4 shallots* 1/2 tbs coriander seeds* 1/2 tsp cumin* 1/2 tsp pepper* 2cm ginger* 2cm galangal* 3cm fresh turmeric* 3 candlenutsHow To:Grind all the mix spice ingredients in the blender.Heat the oil, fry 1 with cinnamon stick, clove, lime leaf, turmeric leaf, and lemon grass until fragrant.Add chiken and cook until the meat is half cooked. Add thin coconut milk, slow down the heat, cook for another 1-2 mi
Read more: Grilled , Chicken

Brazilian Chicken And Shrimp
2007-07-17 08:31:00
Ingredients: 4 skinless chicken breasts 8 16/20 shrimp 2 tablespoon flour 4 tablespoon Cajun seasoning 2 tablespoon ground cayenne pepper 1 tablespoon minced, fresh garlic 13 oz coconut milk salt and pepper 1/2 cup chicken broth 1 1/2 tablespoon butterSteps:Pat chicken dry and season well on both sides with salt and pepper. Then heat 1 1/2 tablespoon of butter in a 12 inch heavy skillet over medium high heat, until foam subsides. Brown chicken approximately 3 minutes on each side and then add peeled shrimp. Now with chicken and shrimp add a little flour, Cajun seasoning, cayenne pepper, chicken broth and coconut milk. Simmer, covered until chicken is tender and cooked through (10-15 min), stirring occasionally. Serve over angel hair pasta and julienne vegetables.Source- http://www.cookbrazil.com/
Read more: Brazilian , Chicken , Shrimp

Singaporean Char Kway Teow- Fresh Flat Rice Noodles
2007-07-25 04:55:00
Ingredients1 kg (32 oz) kway teow (fresh flat rice noodles)4 tbsp chopped garlic18 oz bean sprouts6 oz Chinese mustard greens (chye sim)2 Chinese sausages, thinly sliced12 medium sized prawns, cooked and peeled5 eggs, beaten4 tbsp fish sauce5 - 6 tbsp sweet dark soya sauce3 tbsp sambal chilli paste (or Sambal Oelek)180 ml (6 oz) seafood stock300 g cooked squid sliced into 1/2 cm rings8 oz cup vegetable oil or lard MethodHeat a large wok until very hot. Add 3/4 of the oil or lard, lower the heat slightly and fry garlic until fragrant and golden brown. Add kway teow, bean sprouts and chye sim and fry, stirring constantly for about two minutes. Push the ingredients to the side of the wok, forming a well in the centre. Add the rest of the oil or lard and heat it. Add the beaten egg and fry it together with the noodles. Add the sambal chilli and stir the noodles until the eggs and sambal chilli are mixed into
Read more: Singaporean

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