Owner: Daily Cookbook, every day a new recipe!!! URL:http://daily-cook-book.blogspot.com/ Join Date: Sat, 02 Jun 2007 21:37:05 -0500 Rating:0 Site Description: Whether you are looking for a quick dinner, side dish, or a special dessert, you can look forward to receiving delicious recipes each and every day new!!! Site statistics:Click here
RAJMA TACOS..... 2007-06-02 17:41:00 India meets Mexico!"A complete fusion recipe, after tasting the final product I knew that food and cultures can mix and form an entirely new and delicious cuisine which one can actually enjoy and relish. So here is my Indian RAJMA TACOS recipe." (Mahek Kulkarni)INGREDIENTS250gms Rajma beans soaked overnight2 medium onions finely chopped2 tomatoes finely chopped1 tsp each ginger and garlic paste1 tsp garam masala powder1 tsp chilli powder½ tsp haldi powder½ tsp sugarsalsa made of chopped tomatoes, onions and coriander.Salt to taste and coriander to garnishCheese for spreading on top.METHODTake a pressure cooker pan and heat oilAdd the finely chopped onions and stir till they become softAdd the ginger garlic pasteAdd the tomatoes and stir till the tomatoes are cooked and leave oilAdd soaked and washed rajma and all the masala’s.Cook in the pressure cooker for 10 minutes.Garnish with coriander after adjusting the seasonings.Let it become a little dryTake the taco shells and keep in th
Meatballs With Mushroom Stew 2007-06-02 13:08:00 Swedish meatballs are one of the best-known Swedish cooking specialties. However, there are so many recipes. Almost all meatball recipes call for some type of extender such as mashed potatoes, rolled oats or breadcrumbs. Less expensive items than meat.My meatballs are very easy to make.INGREDIENTS:Serves 4* 400 g ground meat (ab. 90 % beef + 10% pork)* 2 teaspoons potato starch* ½ dl (50 ml) milk* 1 - 1 ½ teaspoon salt* ½ - 1 teaspoon freshly ground black pepper* 1 egg* butterMETHOD:1. Mix the ground meat with egg, salt, pepper, milk and potato starch.2. By hand form into small balls 25 mm - 30 mm (1"- 1½") in diameter.3. Heat a skillet with butter to medium-high heat.4. Fill the skillet about half full with the meatballs.5. Fry them for about 7 - 10 minutes.6. Shake the skillet to keep the meatballs turning and to cook them evenly.7. When they are browned, take them out of the pan, keep them warm until ready to serve.Cook them in the oven when you want to make large quantities. Read more:Meatballs
, Mushroom
Shrimp and Mango Kebabs 2007-06-01 08:35:00 4 servings1 lb large shrimp (16-20/lb)2 teaspoons fresh ginger, finely grated2 Tablespoons olive oil1/4 cup orange juice, freshly squeezed1/4 cup lemon juice, freshly squeezedpinch red chili flakespinch of salt2 mangoes, peeledSoak 10-12 bamboo skewers in water for about 30 minutes to prevent burning.Make the marinade by combining the ginger, olive oil, orange and lemon juice and a pinch of red chili flakes and salt. Peel the shrimp and place in the marinade for 5 minutes. Slice the mangoes into about 12 chunks each. Skewer the shrimp alternating with the mango on the skewers and grill or broil for 5 minutes, turning once, until completely pink.Enjoy! With friendly permission from: Cooking with Amy Read more:Shrimp
, Mango
, Kebabs
Peanut Butter Cup Cake 2007-05-31 12:45:00 3/4 cup creamy peanut butter1 stick butter, softened4 eggs1 package butter cake mix2/3 cup waterPreheat oven to 325º. Grease and flour a 9×13 pan.Combine 3/4 cup peanut butter and softened butter. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Beat on medium until well blended. Pour batter into prepared pan. Bake for 45 minutes or until toothpick comes out clean. Remove from oven and poke holes in warm cake with end of wooden spoon. Prepare chocolate icing and pour it over warm cake.Chocolate Icing2 cups confectioners’ sugar2 tbsp cocoa1 stick butter1/2 cup heavy cream2 tsp vanilla extractIn sauce pan melt butter over medium low and add cocoa. Stir with whisk. Add powdered sugar and cream. Stir to remove lumps. When smooth add vanilla and let simmer for about a minute. Pour warm icing over warm cake.With the friendly permission of Everyday Mommy Read more:Peanut
, Butter
, Peanut Butter
Cappuccino Crinkles 2007-05-21 20:36:00 A double rolling in granulated sugar makes these crackled cookies extra sparkly. 1/3 cup butter (no substitutes), softened 1 cup packed brown sugar 2/3 cup unsweetened cocoa powder 1 Tbs instant coffee granules 1 tsp baking soda 1 tsp ground cinnamon 2 large egg whites 1/3 cup vanilla yogurt 1 1/2 cups all-purpose flour 1/4 cup granulated sugar 1 Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. 2 Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for Read more:Cappuccino
Roquefort Popovers 2007-05-16 21:31:00 Popovers and blue cheese are naturals in their own right with beef, but when combined into one, the results are incredible. This recipe is not complicated but it must be made and served at the last minute to ensure the best results. If you are not a fan of blue cheese, try using a crumbly goat cheese in its place. Vegetable oil, shortening, or lard for the pans 1 1/2 cups whole milk 6 oz Roquefort cheese, crumbled 1 tsp salt Freshly ground black pepper 9 oz (2 cups) all-purpose flour 6 large eggs 1 Set the oven rack to its lowest position in the oven. Heat the oven to 400 degrees F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work). 2 In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.) 3 Put the
Links: 2007-05-15 10:44:00 Here you will find a selection of recipe sites that link to us and/or we like and reccomend!Great Free Online Recipes.com - recipes, articles, cookbooks and more!Cooking with Heidi.com" – The online resource for all your cooking needs. www.RecipeLand.com - Giant recipe collection. Fast, easy free and fun recipes at your fingertips. Recipe reviews, cooking tips and more. Serving visitors since 1996 with over 40,000 recipes.Asian Food Recipes- Free, simple & easy Asian food recipes. Ultimate collection of finest quality Asian cuisine, Asian cooking guide and various cuisine from Asia. Laura's Lobster Recipe & Fact BlogTexasCook.ComYour Place for Texas Style Barbecueand Totally Texmex cookin'.
Link Partner 2007-05-13 10:54:00 African cooking - a collection of recipes from all over the African continent plus information about African cooking and food found in Africa. We are a cookery site that looks at African food and recipes. BBQ and Kitchen - Your online resource to culinary excellence! BBQ's, Grills Cookbooks, eCookbooks, Recipes, Cooking Shows and How to Videos & Much more!The cooking inn - A better way cooking siteRecipes by Mike - Provide recipes that I have collected through the years from family, friends and co-workers bringing them all together on this web site.Recipe club online - A recipes site where you will find hundreds of great recipes. Join now (free) and post your favorite culinary delights. Or, join our mailing list to receive free recipes and special culinary offers in your email Read more:Partner
Zucchini Alla Romana 2007-06-05 17:43:00 For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds. 2 cloves garlic 2 tsp olive oil 4 cups sliced zucchini (4 to 5 small) 1 tsp dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil 1/4 tsp salt 1/8 tsp pepper 2 Tbs finely shredded Parmesan or Romano cheese 1 In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet. 2 Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings. Read more:Zucchini
Veal Roast with Herb Crust 2007-06-05 17:41:00 A tasty mustard- and lemon-seasoned crust adorns this succulent roast. You may need to order the meat from your butcher ahead of time. 1 3-pound boneless veal leg round roast 1/4 cup fine dry bread crumbs 2 Tbs water 1 Tbs Dijon-style mustard 1 Tbs lemon juice 1 tsp dried basil, crushed 1 tsp dried thyme, crushed 1/2 tsp coarsely ground pepper 1 cup beef broth 2 Tbs all-purpose flour 1/4 cup light dairy sour cream 1 Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat. 2 Insert meat thermometer. Roast
meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm. 3 For sauce, skim fat from pan drippings. In a small saucepan stir beef bro
Cherry-Chocolate Heart 2007-06-05 17:41:00 Taste tempting flavors of hot fudge sauce and whipped cream pair up with cherries for a Valentine's Day dessert that is guaranteed to melt hearts. 1 (15-ounce) package refrigerated pie crusts 1 (8-ounce) package cream cheese, softened 1 cup confectioners' sugar 1 tsp almond extract 1/2 cup whipping cream 2/3 cup hot fudge ice cream topping 1 (21-ounce) can cherry filling and topping 1 Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape.* Generously prick heart crust with fork. Bake in a preheated 450-degree oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the remaining crust. 2 Combine cream cheese, confectioners' sugar and almond extract in a Read more:Cherry
, Chocolate
, Heart
Butterscotch Rum Pound Cake 2007-05-31 22:30:00 A delicious rich pound cake with a twist! The butterscotch morsels add a nice sweet caramelized flavor to this classic pound cake. 1 2/3 cups (11-oz. pkg.) NESTLɮ TOLL HOUSE� Butterscotch Flavored Morsels, divided 1 pkg. (18.25 oz.) yellow cake mix 4 large eggs 3/4 cup sour cream 1/2 cup milk 1/2 cup dark rum 1/4 cup (1/2 stick) butter or margarine, softened (we recommend LAND O LAKES� Butter) 1 cup finely chopped walnuts or pecans Glaze Chopped nuts (optional) 1 Preheat oven to 350� F. Grease 10-inch bundt pan. 2 Microwave 1 1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. 3 Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt Read more:Pound
Triple-Corn Chowder 2007-05-31 22:29:00 A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup. 1 cup loose-pack frozen whole kernel corn 1/4 cup chopped green or sweet red pepper 1/4 cup water 2 Tbs chopped onion 1 tsp instant chicken bouillon granules 1/8 tsp pepper 1 cup milk 2 Tbs yellow cornmeal 1/4 cup chopped sliced dried beef or fully cooked ham 2 Tbs corn nuts or coarsely broken corn chips (optional) 1 In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain. 2 In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through. 3 To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or Read more:Triple
, Chowder
Solid Gold Squash Soup 2007-05-31 22:28:00 Thaw frozen squash in the microwave oven while cooking the onion and spices for this all-but-instant creamy soup. 1 1/2 tsp canola or vegetable oil 1/4 cup finely chopped onion 1-2 tsp curry powder 1/2 tsp ground ginger 2 12-ounce packages frozen cooked winter squash, thawed 1 cup reduced-sodium chicken broth 1 cup apple juice or apple cider 1/8 tsp salt 1/2 cup plain nonfat yogurt or nonfat dairy sour cream 1-2 Tbs finely chopped pistachio nuts (optional) 1 In a medium saucepan heat oil over medium heat. Add onion, curry powder, and ground ginger. Cook and stir for 2 minutes. Add squash, chicken broth, apple juice, and salt. Heat through. 2 Ladle into soup bowls. Top each serving with a swirl of yogurt or sour cream. If desired, sprinkle with pistachio nuts. Makes 4 side-dish servings. Servings: 4 Preparation time: 5 minutes Cooking time: 10 minutes Read more:Solid
, Solid Gold
Broccoli and Peppers 2007-05-31 22:25:00 If you don't have a steamer basket, improvise with a metal colander to prepare this healthful vegetable dish. 1 lb broccoli, cut into flowerets 1 medium red or yellow sweet pepper, cut into 1-inch pieces 2 Tbs reduced-calorie margarine or regular margarine 1 Tbs lemon juice 1/8 tsp pepper 1 tsp finely shredded lemon peel 1 Place broccoli and pepper in a steamer basket over simmering water. Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender. Drain. 2 Arrange on a serving platter. Meanwhile, in a small saucepan melt the margarine. Stir in lemon peel, lemon juice, and pepper. Drizzle over broccoli mixture. Makes 6 servings. Servings: 6 Preparation time: 10 minutes Cooking time: 8 minutes Read more:Broccoli
, Peppers
Tala Methi Macchi - Pan cooked salmon with cumin and Fenugreek 2007-06-08 23:26:00 Fish is such a salvation for me on weeknights, it allows me to put something together from the scratch on a busy weeknight without much fuss and usually in less than 30 minutes if I am organized. This salmon
is not really an exception, a few good ingredients, the interesting taste in this one is from the dried kasuri methi, a simple handy flavorful ingredient. This is the first time I added this to fish, I think this is a keeper.Tala Methi MacchiServes 3-4 peopleIngredients1 lb salmon fillets1/2 tsp turmeric1 tsp salt1 tsp red chilli powder1 tsp ground cumin-coriander powder1 lime2 tsp dried methi1 tbsp oil1 tsp grated ginger1 tsp cumin seedsMethod of Preparation1. Rub the salmon with the turmeric, salt, chili powder, ground cumin-coriander. 2. Squeeze the juice of the lime and add the methi and set this aside for 10-15 minutes.3. Heat the oil and add the cumin and ginger cook for a few seconds.4. Add in the fish and cook on each side for 10 minutes, till it flakes easily and is lightl Read more:cooked
Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust 2007-06-08 23:14:00 If ever there is a time of year to treat your family to a whole beef tenderloin, Christmas is it. Don't be intimidated by the size of the roast or the precise cooking times. A fillet of beef is easy to cook as long as you have a meat thermometer handy. Be sure to let the meat rest for at least 15 minutes before slicing to allow the juices and flavors to set. 1/4 cup whole-grain mustard 3 Tbs extra-virgin olive oil 1 Tbs dried savory, finely crumbled 1 Tbs dried thyme, finely crumbled 1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed) Vegetable oil for saut�ing Coarse salt Freshly ground black pepper 1 In a small bowl, mix together the mustard, olive oil, savory, and thyme. 2 Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You�ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under Read more:Roasted
, Filet
, Whole
, Grain
Honey Cake (Lekach) 2007-06-08 23:10:00 1/2 cup strong coffee 1 cup honey 1 Tbs brandy, optional 2 eggs 2 Tbs vegetable oil 1/2 cup brown sugar 2 cups flour 1-1/2 tsp baking powder 1-1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground nutmeg 1/8 tsp ground cloves 1 Combine coffee, honey and brandy; mix well. Beat eggs in mixing bowl. Add oil and brown sugar. Combine flour, baking powder, baking powder, baking soda and spices; mix well. 2 Add flour mixture and honey mixture alternately to egg mixture. 3 Pour batter into greased 9-inch square pan. 4 Bake at 300�F 55 to 60 minutes or until cake springs back when lightly touched. Servings: 16
Almond Phyllo Tart with Scallops 2007-06-07 21:35:00 Tart Shell5 sheets (14x18-inch) phyllo (fillo), cut into thin strips1/4 cup clarified butter1/4 cup whole almonds, very finely chopped or ground*2/3 cup granulated sugardash saltdash pepperdash nutmegTopping24 jumbo scallops (1½ pounds)SaltPepper1 cup butter1 cup finely diced leeks, white part only2 cups bottled clam juice1 cup Sauterne wine or chicken broth2 cups heavy cream2 apples, peeled and very finely dicedApple slices; for garnishThin slices of tops from leeks; for garnish1 For tart, preheat oven to 350F. Butter baking sheet; set aside. In medium bowl, gently toss phyllo strips with clarified butter. Then, toss with almonds, sugar and seasonings. Turn onto prepared baking sheet. Pat and shape into circle, about 8 to 9 inches in diameter. Bake at 350F until golden and crisp, about 12 to 15 minutes. Cool to room temperature.2 Sear scallops in very hot, dry frypan, about 2 minutes. Season to taste with salt and pepper. Remove to heatproof container and keep warm. Melt butter in sa Read more:Almond
, Scallops
15 Minute Clam Chowder 2007-06-07 21:33:00 2 cans clams, drained2 celery stalks, chopped2 Tbs dehydrated onion1 can cream of celery soup1 can cream of mushroom soup1 can cream of potato soup1 pint half and half or milk1 Drain juice from clams into pan and cook celery and onion in juice until tender; about 10 minutes. Add the 3 cans of soup and dilute with half and half or milk to desired consistency. Bring to a boil; add clams but do not boil again.Servings: 4 Read more:Minute
, Chowder
Citrus Salad 2007-06-07 21:31:00 Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.1/4 cup olive oil2 Tbs sugar1 tsp finely shredded lemon peel1 Tbs lemon juice1/4 tsp salt3 large oranges, peeled and sectioned1 large pink grapefruit, peeled and sectioned1 medium green onion, sliced (2 tablespoons)1 Tbs snipped fresh mint4 cups shredded romaine lettuce (about 6 ounces)1 For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.2 In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours.3 To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.Servings: 6Preparation time: 2 hours and 15 minuteshttp://daily-cook-book.blogspot.com Read more:Citrus
, Salad
Zucchini Alla Romana 2007-06-07 20:54:00 For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds.2 cloves garlic2 tsp olive oil4 cups sliced zucchini (4 to 5 small)1 tsp dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil1/4 tsp salt1/8 tsp pepper2 Tbs finely shredded Parmesan or Romano cheese1 In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.2 Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.Servings: 6Preparation time: 15 minuteswww.daily-cook-book.blockspot.com Read more:Zucchini
Baby Greens Salad with Oranges and Olives 2007-06-06 22:57:00 Add the blood orange sections just before serving. Over mixing can cause their festive color to bleed into other ingredients.12 cupsmesclun or other mild salad greens3 Tbsolive oil2 Tbsblood orange juice or regular orange juice2 Tbsbalsamic vinegar8thin slices red onion, separated into rings2 cupsblood orange and/or regular orange sections (8 blood oranges or 6 regular oranges)2/3 cupmixed country olives or regular kalamata olives1/8 tspsalt1/8 tsppepper1Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.2Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings.Servings: 8http://daily-cook-book.blogspot.com Read more:Salad
, Greens
, Oranges
, Olives
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