Owner: RECIPE COOKING URL:http://waroksby-resep.blogspot.com/ Join Date: Tue, 11 Sep 2007 11:39:41 -0500 Rating:0 Site Description: A lot of those recipes have gone into my personal cookbook. It´s time to share them... Site statistics:Click here
Spicy Chicken Stew with Pasta 2007-09-11 11:31:00 SpicyChicken
Stew with Pasta
Dress up your leftover chicken and dinner will be served within 10-15 minutes!Serves 4200 g pan-fried or grilled chicken meat1 small yellow onion, chopped1 clove garlic, choppedoil1 green sweet paprika1 tablespoon flour1 ½ tablespoon tomato purée1/2 teaspoon coriander powder1/2 teaspoon caraway powder1/2 teaspoon ginger powder1/2 teaspoon cardamon powdersome grated nutmegsome chili powder2 dl chicken stock2 dl yoghourt1/2 teaspoon brown sugarsalt, black pepperparsley, choppedCut chicken meat and paprika into piecesHeat the oil in a sauce pan.Add onion and garlic, fry until golden brown.Fry the chicken meat and paprika with onion.Add flour, tomato purée and all spices, stirring.Add chicken stock.Simmer for about 3 - 5 minutes.Add yoghourt, stirring. Don´t boil!Salt, pepper and brown sugar to taste.Serve over fresh cooked pasta adding the parsley
Schwarzwald Ice Cream Cake 2007-09-11 11:28:00 2007 Schwarzwald Ice Cream
Cake NUT CAKE:2 eggs2 dl white sugar100 g hazelnuts1 teaspoon baking powderFILLING:1 liter vanilla ice creamTOPPING:2 dl whipping cream100 g dark block of chocolate1 tablespoon cacao powder*Preheat oven to 175 degrees C.*Put the hazelnuts in a small food processor and grind to a powder.*Whip eggs and sugar until light and frothy*Add ground hazelnuts, stirring*Grease a round springform baking pan, 22-24 cm.*Pour the batter into the pan.*Bake in the middle of the oven for about 25 minutes.*Cool.*Melt chocolate over simmering water.*Spread chocolate, thinly, on foil, waxed paper or parchment paper.*Chill the chocolate until it is hard - but not too hard.*Whip the cream.*Divide the cake into two layers.*Cut the ice cream in pieces and cover one layer.*Put the other layer over the ice cream.*Spread whipped cream over the top and sides of the cake.*Break or cut c
Exotic Chocolate Cake 2007-09-11 11:26:00 I was going to bake this cake in April. We had invited guests for dinner. I needed ripe passion fruits at once. The perfect coffee cake, I thought. However, the passion fruits were hard as stones and looked more or less like purple plums. How long would it take for them to ripen? A week or a month? No one knew.Now I am able to purchase wrinkled and crumpled passion fruit. Its seeds add a special taste and color to this sticky chocolate cake.INGREDIENTS:12 pieces3 dl (300 ml) flour4 dl (400 ml) sugar8 tablespoons cacao powder3 teaspoons vanilla sugar2 dl (200 ml) margarine, melted4 eggs100 g white chocolate ( check that it contains a high level of cocoa butter)2 passion fruitsMETHOD:* Heat oven to 175°C [ 350°F].* Melt margarine.* Mix flour, cacao powder, sugar and vanilla sugar in a bowl.* Mix the dry ingredients with margarine.* Add eggs, one at a time, stirring well after each addition.* Pour batter into a greased baking pan, 24 cm in diameter* Bake in the lower part of the oven fo Read more:Chocolate
Pasta with Meat Mushroom Cream Sauce 2007-09-11 11:25:00 A simple, straight-forward recipe.INGREDIENTS:Serves 4* 1 large yellow onion* 200 g fresh mushrooms* 300 g ground meat* 1 tablespoon butter* 3 cloves garlic, pressed* 2 teaspoons chinese soy* 3 - 4 dl (300 - 400 ml) cream* cayenne pepper* saltMETHOD:1. Chop the onion and slice the mushrooms thinly.2. Melt butter in a large skillet, fry and crumble the ground meat.3. Add onion and mushroom.4. Lower the heat, simmer for 5 - 7 minutes, and give it a stir now and then.5. Add garlic, and season to taste with cayenne pepper.6. Stir in cream and soy.7. Simmer, stirring constantly, for about 5 minutes.8. Taste with salt.Let´s have a Pasta
Sauce Potlock Party!There will be a large bowl with cooked tagliatelli, grated parmesan and salad on the table. I serve my sauce. You bring yours. I am thrilled! What will it be? A ragout or a sauce? Read more:Cream
, Mushroom
, Cream Sauce
Allasandallu Kura 2007-09-11 11:21:00 Allasandallu KuraPreparation Time : 10 minsCooking Time : 20 minsCuisine : AndhraIngredients Needed:Black-eye Peas / Allansandallu - 1 cup ( 100gms)Brinjal / Eggplant - 3 mediumOnions - 1 bigTomatoes - 2 mediumChilli powder - 1 tspCoriander powder - 1 tspTurmeric powder a pinchCoconut paste - 2 tbspOil - 2 tspSalt to tasteSeasoningCurry leavesCoriander leavesMustard Seeds + Urud Dal - 1/2 tspMethod to prepare:Normally Black eye peas needs to be soaked overnight for getting a tender ones, but preparing this is on the spur, then you can dry roast it and pressure cook it once its cool. I put this on 4 whistles to get soft peas.Chop Onions and tomatoes. Chop Brinjals into long peices. Heat oil in the cooker, add seasoning, then onions. Sauté well, Then add Brinjal and simmer till they are half cooked. Then add tomatoes with chilli powder, coriander powder and turmeric pw with salt.Let the tomatoes get soft, then add the cooked peas along with coconut paste. Add required water and pressure
Nellore Chicken 2007-09-11 11:15:00 I had this interesting insight this Sunday when I planned to prepare a new variety. It was like searching for a needle in a hay! I have so many recipes collected, that it overwhelmed to know that simple ingredients can be mixed to create so many variations and varieties. I am sure the recipes that are shared by other bloggers are as varied as the ones I have with me. Blogging has become an addiction these days. There was a time I used to wonder, seeing people glued to their monitors, smiling and talking to themselves, that they must be off with some screw somewhere in their grey cells. But now I know, given a chance I would also do the same.Another interesting fact is, my boys are so excited when they see me sit in front of my computer. I wish I can know what they are thinking, when they see the colourful pictures. Of course, its mostly food pictures that they get to see. Infact, my daughter tells me which picture she likes and which she wants me t Read more:Chicken
Going Lite with Sweet Corn Soup 2007-09-11 11:13:00 Well finally I was able to make it for the deadline....last moment I had no access to my computer and was wondering how I was going to post this.Luck favoured and here I am posting my entry to this month's MBP hosted by Coffee. This month's theme is ‘Going
Lite’And what would be more justifying than patrolling in the host's blog!Here I go posting my entry referred from Coffee's Sweet
Corn Soup.I followed her recipe except didn't add soya sauce and cabbage!..Ingredients needed1 Can of cream style sweet cornCarrot - 1/2 cupBeans - 1/2 cupPepper - 1 tspCoriander leavesCorn flour - 2 tspMethod to prepareChop carrot and Beans finely.Keep the water to boil. Once it begins to boil throw in the carrots and Beans.Let it cook for about 2 mins and then add 1 can of cream style sweet corn.Let it boil. In the meanwhile make a paste of 2 tsp of cornflour with 1/4 cup of water.Once the soup starts boiling, add in the cornflour paste, salt to taste.Let i
Garlic Bread with Cheese 2007-09-11 11:08:00 Well this is my all time favorite bread items. GarlicBread
topped with Cheese
! Aroma coming out of the oven when baking this is incomparable. We normally order this along with Pizza when we go to have pizzas. This looked like a restaurant item until I did at home. Very simple to prepare yet so filling.Here you goPreparation Time: 5 minsCooking Time : 10 minsIngredients needed:Bread - 4 bunsButter - 2 tbspGarlic paste - 1 tbspCheese - 100 gmsMethod to prepare:Take soft butter, not melted one. Mix this with garlic paste to get a smooth paste.Toast Bread to get crispy base. Spread the garlic butter paste on the bread.Sprinkle grated cheese on the top. Baked in microwave for a min or until the cheese melts.Top it with Tomato Sauce.One exciting item that can be had for either breakfast or as a snack.
Meen Kollambu ~ Fish Curry 2007-09-11 11:04:00 There is a beautiful Tamil song in praise of Meen Kollambu, which is an evergreen hit. And of course down south all are fond of this meen kollambu or Fish curry. At home Meen Kollambu is a must for Wednesday dinner. This is one those favorite dishes made by Amma, that I have never tasted, even during the time I used to eat non-veg. But from the great fans this dish has at home, for sure vouches for its great taste. During the early years of marriage, hubby dear never liked eating this, but Fish curry is mostly acquired taste so as years passed by, he has come to love it. This is always prepared by Amma. Though on many occasions I have got the recipe, I have never got down preparing it. So I would like to share this recipe as made by my mother.Serves : 4 - 5Preparation Time : 10 minsCooking Time : 20 minsCuisine : Tamil NaduIngredients NeededFor gravyKing Fish or Sheela - 500 kgSambar Onions - 150 gmsRegular Onions - 50 gmsTomatoes - 150 gmsTamarind Read more:Curry
Simple Fish Fry 2007-09-11 11:03:00 Normally we use King fish for fries, but this time we tried Sheela or Seela. This is how is called in Tamil, I thought this is referred as Barracuda, when I looked up google, what came was a very ferocious one than the meek one I saw in my Kitchen the other day. So I guess I got to settle with just sheela for now. This is a long and slender fish and I heard Amma saying that this is river fish not really sure. English name for this fish is most welcome. Next time I make this, I will take a photo for reference - there my conscience is clear, I guess I can go ahead with what we did to the poor fish.Once upon a time when I used to eat non veg, fish fry was my favorite. Karalites get their beautiful hair and eye lashes because of fish consumption. Fish in general is very good for health...well that's what makes me force my daughter eat it at very chance. But its a big task making her eat what with the bones. When we cook King fish there is not much has Read more:Simple
Onion Pakkodas 2007-09-11 10:57:00 On a rainy day what else can be so wonderful than snacking on a mouth watering dish like this. Ingredients needed: Flour to be MixedGram flour - 1 cupRice flour 2 tbspFried channa dal powder - 2 tbsp Onions - 2Cumin Seeds - 1 tspOilCoriander LeavesCurry LeavesSalt to tasteGreen chillies - 2Red chilli powder - 1 tsp. How to make this: Chop Onions into long fine pieces. Wash and finely chop coriander leaves. Add Curry leaves, salt, coriander leaves. Finely chopped green chillies, Jeera.Add the flour mixture spoon by spoon altering with water. This batter should not be watery.Heat 2 tbsp of Oil slightly and add to the above.Heat a kadai with Oil for deep frying the onion batter.You can either take the batter in a spoon or spread down with hand.Remove them to a kitchen towel to drain excess oil.
Mirapakaya Bajji - Chilli Bajji 2007-09-11 10:52:00 Its an art seeing my Athamma (mother-in-law) or my sis-in-laws make Mirapakaya Bajji. I have tried it many times, but have never quite got the same stuff.This is wonderful combi for UgganiIngredients that you need:Green chillies - 10 (Long tender ones not with much seeds)Gram flour - 2 cupsBaking soda - 1/4th tspcumin powder - 2 tspSalt to tasteoilMethod to make this:Wash the green chillies, make a slit on one side making sure that the stalk is intact. Scoop out the seeds using a knife.If you are not able to get the tender chillies, then fry the chillies on hot pan till it becomes brown. Now it will not be so hot.In bowl, mix cumin powder and salt. Stuff this mixture inside the slit green chillies.Mix the gram flour with salt, baking soda and water. Make a thick batter.Heat oil in a Kadai, dip the chillies one by one in the batter and deep fry them.Remove them to a kitchen towel. Read more:Chilli
Uggani - an amazing dish from a simple puffed rice 2007-09-11 10:49:00 Uggani is made from Borugulu or Puffed Rice. This is a popular snack in Anathapuram district, south Andhra. I was first introduced when I visited my inlaws place. I was really surprised to see big molds of Uggani being sold in road side shops. They have this as a big heap with Green chilles decorated on top. Uggani is usually served with Mirapakaya Bajji.My Athamma makes both Onion pakkodas for my sake and hot Mirapakaya Bajji for my hubby. Imagine how tempting this sounds. This has now become our regular item. Of course since its kind of heavy, we have for dinner.Well I think I will go right into what makes this delicious tempting dish.Ingredients for Uggani:Puffed Rice - 1 large bowlOnion - 2Tomato - 2Green chillies - 4 or 5Turmeric powder - pinchChilli powder - 1 tspCorriander leavesCurry LeavesMustardOilLime (optional)SaltFried gram dal powder (Its called Putnalu poddi)Method to make this:Grind fried gram dal into fine powder.Wash the puffed rice in water and soak it for about 2 mt
Beverages are something that can tempt anybody. Especially it matters with what you serve it. Even my 6 yr kid prefers to be served in proper glass 2007-09-11 10:41:00 Beverages are something
that can tempt anybody. Especially it matters
with what you serve
it. Even my 6 yr kid prefers to be served in proper glass ware! This weekend she was after me to make her Milkshake. For almost two days, she was only uttering this statement. Where is my Milkshake? so finally got down getting it done. Was she happy! She just loved it so much that I felt bad in not getting it done sooner for her. My daughter is very particular in what she drinks. If its a juice or a drink it has to be served in its appropriate ware. So hubby dear has collected specifically for her tasty. Well that's their indulgence.I made Strawberry Milkshake too along with Chocolate one for her.Strawberry MilkshakeIngredients needed:Milk - 400 mlSugar - 3 tspStrawberry Syrup - 3 tbspIce cubesStrawberry or Vanilla Ice-cream - 3 scoopsMethod to prepare:Add sugar to the boiled Milk and mix well. Let it cool and refrigerate it for 2 - 3 hrs.When you are ready t
Lunch Box Series : LBS#11 2007-09-11 10:39:00 Memories of Allasandallu or Black eye Peas goes back a long way down the memory lane. I remember eating this as a 7 year old kid in my hometown. When we visit our paternal grans place, this used to be the special. Somehow I don't think that taste and things associated with those days can ever come back however much we prepare that dish again. We have since prepared this kura many times, but only thoughts that prevail most on the memory is of that village. In those days, housed used to be of a different pattern. The ceiling used to be of coconut reefs. And all the rooms as a separate place. The kitchen used to be a separate room, quite dark as electricity was not so common then. Even when you enter the room during noon, the place is quite dark. My granny used to cook in that room. It carries a smell so unique. The dinning table was only for two people and I remember being served food along with my brother. I can still feel that smell sniffing aroun Read more:Lunch
KESAR RASMALAI 2007-09-11 10:38:00 time and wanted to make something out of it. The first thing that came to my mind was the soft white fluffy balls soaked in thick, sweetened, creamy milk. My SIL showed me the exact way to make the melt-in-mouth Rasmalai - the easiest way to satisfy your sweet tooth. When it comes to flavoring the creamy milk or the Ras, there are n number of variations that one can follow. I used saffron/kesar for flavoring the milk, thus making this my entry for for SHF#30.INGREDIENTS:For Malai:1/2 gallon Whole Milk2 Tbsp Lemon Juice or Vinegar.2 Cups SugarWaterFor Ras:Evaporated Milk 2 TinsSugarSaffron few strandsMETHOD:In a heavy bottomed pan cook milk and bring it to boil.When it starts boiling add lemon juice and stir continuously until the milk curdles completely.Let it cool and set completely. Drain using muslin or cotton cloth using as much strength. ( I wash the paneer to remove the lemon flavor from it. To do it slowly drain it in muslin cloth and when doing it hold it under running water w
RAGI ROTTI 2007-09-11 10:35:00 Ragi (Finger Millets) is a staple food in rural southern India. When we were kids there were a couple of aacharis (carpenters) working on our furniture and they always had "ragi mudde" for their lunch and "ragi rotti" for their dinner. I didn't realize then that ragi is an important source of long-lasting energy which their work demanded. We sisters used to gaze at them relishing ragi mudde and rotti. That's how my mom started making ragi rotti and ragi mudde at home. Somehow I never developed a liking for mudde but I just love rotti.INGREDIENTS:1 Cup Ragi Powder1/4 cup Soji/Bombay Rava1/4 cup Besan Powder1/4 cup Grated Coconut( Fresh/Frozen)1 tsp Chili Powder1 tsp Jeera Seeds1 Tbsp Kitchen King MasalaCurdsSalt as per tasteMETHOD:Mix all the ingredients using curds as required kneading to form a thick dough.Make round balls out of them and pat them slowly( from the center going outwards evenly until a nice round rotti is formed) directly
ALU METHI CURRY 2007-09-11 10:33:00 Methi or fenugreek is used in different forms in different dishes. Its used as spice( the seeds) as well as herb( the leaves). Fenugreeks are rich in protein, vitamins and minerals. Here is a delicious recipe for of Alu methi curry.INGREDIENTS:1 Bunch Methi/fenugreek leaves2 Potatoes5 Green chilies1 Medium Onion2 cloves1/2 inch Cinnamon2 Strands Coriander leaves1 tsp Jeera seeds1 inch Ginger1 Cup Whole Milk2 Strands Coriander leaves1 Tbsp Kassuri Methi1 tbsp ButterMETHOD:Cut the boiled potatoes into small cubes and keep it aside.Grind together Onion+ cloves+ cinnamon+ ginger+ jeera seeds + coriander leaves+ green chillies into a smooth paste using minimum water. Also grind 1 boiledpotato into a smooth paste and keep it aside.Fry the above masala paste in butter until the raw smell disappears.Now add about 1/4 cup water and cubed potatoes and chopped methi to the above and cook until all the methi leaves are nicely wilted. Then add potato pa Read more:METHI
CREAM OF MUSHROOM SOUP 2007-09-11 10:32:00 Too few soups are both hearty and quick to make. Cream of mushroom soup comes under this category.The wonderful flavor of fresh mushroom along with the creamy taste of milk is just perfect for a healthy dinner. Enjoy the recipe!!! INGREDIENTS:1.5 Tbsp butter1 Onion diced2 Green chilies1 Pkt Mushroom(I used white button mushrooms)1 Tbsp flour1.5 Cups milk.1 Tin Veg. Broth or waterSalt and pepperMETHOD:Fry onions in butter until translucent.Now add green chilies and mushrooms(save 4 to 5 finely chopped mushrooms for later) to the above and fry them until soft and wilted.To this add .5 Tbsp butter again and add flour and saute it until light brown.Now blend them all to a smooth paste and add broth and milk and the remaining finely chopped mushrooms and salt and pepper. Cook stirring the soup constantly for another 7 mins or until the soup turns thick and creamy.Serve hot.
SOYA BIRYANI 2007-09-11 10:31:00 Soya Chunks are considered the source of complete protein which is packed with all essential amino acid. I personally don't like the chewy taste of the large soya chunks. So I decided to piece them into smaller chunks and make it more amenable to me, and made biryani from it! We had some guests over that night, and they initially thought I made chicken biryani for them; they loved it. This is my contribution for JFI-Rice which is hosted by my friend Sharmi who has been awarded the "Rocking blogger girl" award. My many congratulations to her.INGREDIENTS:3 Cups Basmati Rice-wash and soak for half hour1 big Onion - chopped lengthwise1 medium Tomato- chopped finely3 Tbsp pf Tomato Paste - tinned3 Tbsp Jeera seeds1 tsp Fennel seeds1/2 inch Cinnamon stick4 Cloves1 tsp Ginger-Garlic paste1 Cup Soya Chunks - Soaked in hot water for about 15 mins(Non Vegetarians can use chicken instead of soya)1/2 Cup Green peas -frozen3 Tbsp Cashew nuts1 Cup Milk1
GREEN TOMATO IN COCONUT SAUCE/ TOMATO MELARA 2007-09-11 10:30:00 Isn't it always a pleasure to cook something that's grown in your own garden? Here is the recipe for a quick authentic Kannadiga dish called melara or huli that I made from the tomatoes of my garden. This is my contribution for "Express Cooking Event" hosted by Shaheen and also GBP "Spring/Summer vegs" hosted by Deepz. INGREDIENTS:2 Big Green tomatoes1 Cup fresh/frozen grated Coconut3 Green Chilies1/2 Cup Buttermilk/Beaten curdsFor Tampering:1 tsp Mustard seeds1 Red Chili2 Strings of Curry leaves finely chopped1 tsp of oilMETHOD:Wash and cut the green tomato and cook in enough salted boiling water until well cooked.Finely grind coconut + green chilies into a very smooth paste. Tip: Always use hot/warm water to grind frozen coconut to avoid curdling. I use the water used to cook the vegetable for this.Put the above ground paste along with buttermilk to the cooked tomatoes and boil. Note: Don't boil too much. Just warming would be suffic
DIAKON SALAD/ MULANGI KOCCHU SALLI 2007-09-11 10:29:00 Radish/Diakon is a veggie with a slight pungent, crisp texture filled with spicy or peppery flavor. Here is a very healthy, quick and easy recipe for radish salad.INGREDIENTS:1 Diakon/White Radish2 to 3 Green chilies1 Red Bell pepper-small3 Tbsp Lemon juice1 tsp White Wine VinegarSalt and pepper as per your tasteMETHOD:Clean the radish and peel the skin. Cut them into 4 pieces lengthwise and then slice them using chips maker.Chop red bell pepper into small cubed and green chilies finely and mix all the above and add lemon juice, vinegar salt and pepper and let it stay for an 15 to 20 mins. Tip: Lemon juice and vinegar helps remove the pungent smell of radish.Garnish with coriander leaves and enjoy!!!
SAJJIGE ROTTI/ SOJI ROTI 2007-09-11 10:27:00 INGREDIENTS:2 cups Soji/Bombay Rava1 Cup Rice Powder1 Big Onion6 Green Chilies1/2 bunch Coriander Leaves2 tsp Jeera Seeds1/4 Cup Grated CoconutCurds/YogurtSalt as per your needMETHOD:Chop Onion + Green chilis+ Coriander leaves very finely and to this add salt and let it rest for about 5 mins.Now to this add all the rest of the ingredients except salt and mix them just like the way you would for chapathi dough. Add little by little curds and keep mixing to make a sticky dough.Now make a tennis size ball out of the dough and slowly pat them with your hands directly on the non stick griddle. Tip: Always wet your hands when patting the roti dough. This prevents the dough from sticking and makes patting easier.Place the griddle on high flame. When done on one side smear some olive oil of ghee and turn over and roast the other side.Serve hot and enjoy!!!Note: This roti can also be had as it is and does not need any kind of chutney or sambar.
BEETROOT MOSARU GOJJU 2007-09-11 10:26:00 INGREDIENTS:2 medium sized Beetroot1 tsp Red Chili Powder1 medium size Onion1.5 Cups CurdsCoriander leavesSalt as per tasteFor Tampering2 Green chilies1 tsp Urad Dal1 tsp Jeera Seeds1 tsp Mustard Seeds2 String Curry Leaves- Chopped finelyMETHOD:Wash, peel and grate beetroot and add salt and chili powder and pressure cook for 1 whistle (Note: Do not add water to the beetroot when pressure cooking).Beat the curds and add it to the above. Adjust the salt.To this add finely chopped onions(raw).Tamper it with above mentioned ingredients.Add finely chopped coriander leaves.Serve with rice or paratha(Can be served chilled- tastes even better).Enjoy!!! Read more:GOJJU
ALU CABBAGE PALYA 2007-09-11 10:25:00 INGREDIENTS:2 cups grated Cabbage1 big potato cut into small pieces and cooked in microwave1 Onion finely chopped1/2 cup Peas frozen1/2 cup grated Coconut- fresh/frozen3 Green Chilies2 Red Chilies1 tsp Mustard1 tsp Jeera Seeds1/2 tsp Turmeric Powder2 Strings Curry leaves- chopped1 tsp Red chili PowderMETHOD:In a kadai tamper mustard seeds + jeera seeds+ green chilies.To this add onion and fry till transparent and then add cabbage and fry for some more time. Do not over cook cabbage. Let it remain crisp.Now add cooked potato pieces and peas. To this add turmeric and chili powder and grated coconut. Cook tossing slowly for a one more min.Serve hot with rice or chapathi.Enjoy!!!
Tempe Bacem 2007-09-16 06:44:00 Tempe BacemResep KirimResep SummaryCategory: Traditional Indonesian foodStyle: Java ResepDifficulty: EasyPrep Time: 10 minutesCook Time: 30 minutesYield: 3 servings---------------------------------------------Ingredients:1. Tempe 1 papan (tahu juga boleh)2. Ketumbar 1/2 sendok teh3. bawang putih 2 -3 siung4. asem jawa 1/2sendok teh5. gula merah & garam secukupnya.Directions:1. Iris tempe setebal kira-kira 1 cm2. Haluskan ketumbar, bawang putih dan garam3. Masukkan irisan tempe dalam wajan, tuangi bumbu halus, masukkan asamjawa dan gula merah kira-kira 1 buah (diameter 8 cm, tebal 2 cm) - kalo suka manis bisa ditambah.4. Tuangi air 1 - 2 gelas5. Masak sampai air hampir habis, lalu digoreng jangan terlalu kering.http://www.pacific.net.id/content/Resep/index.htmlhttp://reader.google.com
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Grilled Apple Chicken 2007-09-15 12:25:00 1 package boneless skinless chicken breasts1-12 oz container of apple juice concentrate, thawed1/3 cup honey2 tbsp lemon juice¼ cup brown sugar2 tsp cinnamon3 large granny smith apples, cored and cut into thick slices1. Preheat grill to medium.2. In a small saucepan combine apple juice concentrate, honey,lemon juice, brown sugar, and cinnamon. Mix well.3. Heat over medium heat until sugar is dissolved.4. Set aside 1 cup to use as sauce later, and use the remaining tobaste chicken.5. Arrange chicken and apples on grill and baste. Grill for 8 minutesmaking sure to baste often.6. Turn apples over and baste again. Grill 8 to10 minutes or untiltender.7. Turn chicken over and baste again. Grill 5 to 7 minutes longer oruntil chicken done.Serve chicken and apples with the reserved sauce. http://reader.google.com
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, Apple
, Chicken
Chicken Devan 2007-09-15 12:24:00 CarbsPerServing:no counts providedEffort:EasyIngredients:How to Prepare:Get a deep casserole dish for cooking in the oven. Cut up someskinless and boneless chicken into chicken tender slices. Place themin the bottom of the dish. Next cut up a broccoli head into smallerbroccoli heads. Place a layer of broccoli on top of the chicken.Next take one can of cream of mushroom soup and spread it evenlyover the broccoli. Then spread a layer of mozarella cheese on top ofthe musroon soup. Repeat again with another layer of broccoli heads,cream of mushroom soup then cheese. Bake in the oven for 30 minutesat 350 degrees F. You will know that the chicken is done when thecheese on top is brown. http://reader.google.com
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GRILLED CHICKEN QUESADILLAS 2007-09-15 12:23:00 1 Whole chicken breast -- boneless & skinless2 tablespoons Vegetable oil1/4 teaspoon SaltChili powder (4 pinches)1/4 teaspoon Cumin1/4 teaspoon Black pepper1 Clove of Garlic -- minced1 Problano Chili8 6-inch Flour Tortillas2 cups Grated cheddar cheese (mild -- or sharp)1 cup Grated chihuahua cheese or -- Montery Jack cheese1 cup Salsa or guacamole -optional[Note: the serving size (24) is the number of pieces you will get -- not necessarily how manypeople it will feed.]1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool toroom temperature and shred into 1/4-inch pieces.2. Over gas burner or under broiler, place poblano pepper and char skin until black all over,rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepperfrom bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips.3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2cup of
Egg and Bacon Pie 2007-09-15 12:22:00 Egg and Bacon
Pie 1 17,5-oz. package frozen puffpastry sheets, thawed (2 sheets)*8 thin slices Canadian bacon6 eggsø tsp. saltΠ tsp. pepperø c. finely chopped parsley orchives*Homemade puff pastry is delicious but difficult and time consuming to make.The ready-made sheets are convenient to use and are just as tasty when baked. Be sure to thaw sheets at room temperature for at least 20 minutes before using. If the pastry starts to crack while you’re working with it, just wet your fingers with a little water and press the pastry firmly together to seal.1. Preheat oven to 400°F. On a lightly floured working surface, use a rolling pin to roll out one sheet of pastry until it is Π -inch thick.2. Line a 9-inch pie plate with pastry sheet and press gently into place.Cover pastry with Canadian bacon,overlapping slices to form an even layer. Crack eggs onto bacon-lined crust and break yolks with a fork.Season with salt and pepper and sprinkle with parsley or chives.3. Ro
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