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Recipes : Grilled Ginger-Orange Tuna
2007-10-15 12:29:00
Ingredients :6 - 8 tuna steaks2/3 cup dry sherry2/3 cup extra virgin olive oil2/3 cup soy sauce1/4 cup orange juice4 cloves garlic, minced3 Tbsp. fresh ginger, grated2 Tbsp. orange peel, gratedLemons and limes, sliced for garnishCombine sherry, olive oil, soy sauce, orange juice, garlic, ginger and orange peel to create the marinade. Place tuna steaks in the marinade and refrigerate for several hours. Grill over medium-high heat for 5 - 8 minutes per side. You want to be careful not to overcook the fish. Serve with lemon and/or lime wedges. We try to cook our tuna so that the middle is still pink. Some people might have a problem with this so you may want to ask your guests how they would like their tuna cooked.Tips : This recipe is very healthful and you really don't need to change a thing. Baby Spinach with Raspberry VinaigretteIngredients : 6 cups baby spinach1/2 cup goat cheese, crumbled1 pint fresh raspberries1/4 cup sliced almonds2 cups olive oil2 cloves garlic, minced2/3 cup...
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Recipes : Coffee Ice Cream Dessert
2007-10-15 12:21:00
Ingredients :20 lady fingers1 cup chocolate almond candy bars, chopped1/2 gallon coffee ice creamWhipped topping or whipped creamLine a small baking dish with ladyfingers. Stir chocolate candy into coffee ice cream and spread over ladyfingers. Place in the freezer until ready to serve. Spread whipped topping or whipped cream over the top before serving and also more chopped chocolate if you wish. Let the ice cream melt a little before trying to spread it over the ladyfingers.Tips : Use low fat frozen yogurt rather than ice cream and fat free whipped topping.
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Kitchen Pantry - A Cook's Secret Weapon
2007-10-14 13:53:00
Doing any job is easier when you have the right tools on hand. One of a cook's best tools -- and secret weapons -- is having a well-stocked kitchen pantry.Cooking is much simpler if you know that you've already got what you need on hand, and aren't going to have to run to the corner market every time you want to fix a meal.Having a well-stocked pantry is also the secret weapon especially when unexpected guests drop by.You'll be able to make every guest feel special and welcome because, whether it is appetizers for four or dinner for ten, you can handle it with style and panache. In fact, your reputation -- and your sanity -- will be assured, because with these things in your pantry, you can put together beautiful and tasty food that is beautifully presented in just minutes, simply and easily.Here is a list of basic ingredients that should be in any well-stocked pantry. (One great way to stock your pantry is to buy one or two things on the list each time you go shopping, rather t...
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Recipes : Chilled Cucumber Soup
2007-10-13 07:45:00
Ingredients :1 tsp. ground cumin2 large cucumbers, peeled, seeded and shredded3 cups plain yogurt2 cups milkOne quarter cup cilantro, choppedOne quarter cup fresh lemon juiceOne quarter cup olive oil2 cloves garlic, mincedSalt and pepper to tastePlace cumin in a skillet and toast for about one minute. Combine cumin with remaining ingredients and stir. Chill for at least one hour and garnish with chopped cilantro.Tips : Use fat free yogurt and milk.
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Recipes : Oriental Chicken Salad
2007-10-13 07:43:00
Ingredients :Three quarters cup red wine vinegarOne quarter cup sugar1 tsp. sesame oil1 Tbsp. olive oilSalt and pepper to taste3 boneless chicken breasts, cooked and cubedOne quarter cup green onions, chopped1 11-oz. can mandarin oranges, drained1 6-oz. can water chestnuts, choppedOne quarter cup sliced almondsOne third cup rice noodles1 small head Romaine lettuce, torn into bite-sized piecesCombine first 5 ingredients in a cruet and shake well. Combine remaining ingredients in a large bowl and toss. Just before serving, pour dressing over salad and toss.Tips : Use your favorite sugar substitute.
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Recipes : Key Lime Pie
2007-10-13 07:40:00
Ingredients1 9-inch graham cracker piecrust1 14-oz. can sweetened condensed milk4 egg yolksOne half cup key limejuiceWhipped topping for garnishKey lime slicesPlace condensed milk, egg yolks and lime juice in a bowl and whisk together until mixture starts to thicken. Pour into piecrust and bake for 15 minutes at 350 degrees. Cool in the refrigerator overnight. Top with whipped cream if desired and key lime slices and serve.Tips : Use fat free condensed milk, your favorite egg substitute and fat free whipped topping.
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Recipes : Poached Pears with Vanilla Sauce
2007-10-12 06:40:00
Ingredients :3 cups water2 Tbsp. pure vanilla extract1 cup sugar4 - 6 ripe pears, peeled, sliced in half and coredCombine water, vanilla and sugar in a saucepan. Cook over medium heat until sugar is dissolved. Add pears and simmer for 20 minutes. Remove fruit and set it aside to cool. Heat syrup until it thickens slightly. Place fruit in dessert bowls and pour syrup over top of fruit.Tips : Hey, at least I didn't tell you to add whipped cream on top of the syrup. Use your favorite sugar substitute.
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Recipes : Tortilla Lasagna
2007-10-12 06:38:00
Ingredients :2 pounds lean ground beef1 large sweet onion, chopped2 garlic cloves, minced1 tsp. cuminOne half tsp. red pepperOne half tsp. cayenne pepper1 14-oz. can diced tomatoes, drained12 corn tortillas1 16-oz. container cottage or ricotta cheese1 cup Monterey Jack cheese, shredded2 cup lettuce shredded2 fresh tomatoes, diced1 cup black olives, sliced1 cup Cheddar cheese, shreddedBrown ground beef in a large skillet with onion and garlic. Add cumin, red pepper, cayenne pepper and diced tomatoes and cook over low-medium heat for several minutes. Remove from heat. Place 6 of the corn tortillas and the bottom of a lightly greased 13 x 9-inch baking dish and spread meat mixture evenly over tortillas. Top with remaining tortillas. Combine ricotta and Monterey Jack cheeses and mix well. Spread cheeses over tortillas and bake at 350 degrees for 30 minutes. Remove from oven and top with lettuce, tomatoes, black olives and cheddar cheese. Slice and serve.Tips : Use fat free tortillas.
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Recipes : Salsa Pizza
2007-10-12 06:36:00
Ingredients :1 8-oz. package crescent rolls1 8-oz. package cream cheese, softenedOne third cup fresh cilantro, chopped2 garlic cloves, minced2 large fresh tomatoes, seeded and diced1 large sweet onion, chopped1 Tbsp. lime juice2 serrano chiles, seeded and choppedOne quarter cup Mexican beerDash of sugarSpread out crescent rolls evenly onto lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Allow to cool. Meanwhile, combine cream cheese, cilantro and garlic in a bowl and mix well. In a separate bowl, combine tomatoes, onion, lime juice, chiles, beer and sugar and mix well. Spread cream cheese mixture over rolls and top with tomato mixture. Slice and serve. If you prefer you may use homemade pizza crust or pre-made store bought pizza crust instead of crescent rolls.Tips : Use light cream cheese.
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3 Methods For Perfectly Melted Chocolate
2007-10-11 07:26:00
Melting chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for melting chocolate, each can be successful in it’s own way and you need only pick a method that works for you and get cooking!In The Oven Choco late can be melted in the oven quite easily but you will need to be very diligent about watching it. It’s easy to get caught up in your other baking chores and not realize that you have overheated it until it is too late. To melt chocolate in the oven, heat the oven to 110 degrees. Chop the chocolate and place in a dish inside the oven. Keep the door open and check regularly. It will take about an hour to melt thoroughly.Double Boiler Method This tried and true method uses two pots or a special double boiler pot. The bottom pot has about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simme...
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Recipes : Apricot Cream Tart
2007-10-10 16:56:00
Ingredients :1/2 cup sugar (divided)1 pint fresh apricots (or canned) (Cut the apricots in half and take out the pit.)1 pre-made piecrust (Pick this up in the grocer's refrigerated section.)8 oz cream cheese, room temperature (Light or regular will both work.)2 heaping Tbl sour cream (Light or regular)1 tsp vanillaBefore you begin your tart, you need to prepare the apricots. Put the cut apricots in a bowl with one-quarter cup of the sugar. Stir them around so the sugar is coating the apricots. Let this sit on your counter or in the refrigerator for about 2 hours. This process is called macerating. You're getting the apricots nice and sweet, and the extra sugar and juice from the apricots will make a little sauce.Now take your piecrust out of the refrigerator and let it sit on your counter for about 15 minutes. This will make it easier to unroll.Roll it out and put it in a 9-inch tart pan. The edges will hang over. Just fold them back inside and crimp so you make a rim on your tart...
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Culinary World : Chicken a la King
2007-10-09 06:35:00
This is supposed to be a recipe for chicken a la King taken from a brochure of the 1960s, obtained from the Brighton Beach Hotel, where this dish probably originated."Melt 2 tablespoonfuls of butter and then add 1/2 of a green pepper shredded and 1 cup of mushrooms sliced thin.Stir and cook 5 minutes and then add 2 level tablespoonfuls of flour and 1/2 teaspoonful of salt.Cook until frothy and then add 1 pint of cream and stir until sauce thickens.Put this all in a double boiler, add 3 cups of chicken cut in pieces and let stand to get very hot.In the meantime, take 1/4 cup of butter and beat into it the yolks of 3 eggs, teaspoonful of onion juice, 1 tablespoon of lemon juice and 1/2 teaspoonful of paprika.Stir this mixture until the eggs thicken a little. Combine the two, add a little sherry and finally shredded pimiento before serving on toast."
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Culinary World : Butternut Squash aux Fines Herbs
2007-10-09 06:27:00
Makes 4 servings (1 cup each serving)Ingredients1 lb butternut squash1 tsp olive oil 1 cup onion, thinly sliced3 large mushrooms thinly sliced1/4 cup low sodium chicken stock1/2 tsp tarragon (fresh)1 Tbsp parsley (fresh), minced1 1/2 tsp chives (fresh), snippedDirectionsPeel the squash, remove the seeds and cut into 3/4 inch cubes. (To make peeling easier, prick the squash with a fork and microwave on high for 5 to 10 minutes.)Heat the oil in a large nonstick frying pan over medium-low heat, and add the onions and mushrooms.Saute for about 5 minutes or until the onion softens.Add the squash and nonfat chicken stock.Cover tightly and cook until the squash is tender, approximately 20 minutes. (If you are using dried chervil and/or tarragon, add these after 15 minutes of cooking.)Remove the cover, and cook a minute or two longer to evaporate most of the remaining liquid. Sprinkle on the parsley and chives, and also the fresh chervil and/or tarragon, if used.
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Pork Tenderloin "Schnitzel" with Old World Mustard Sauce
2007-10-08 05:15:00
Serves 4 Ingredients :Sauce :6 oz good beer (German beer would be a bonus. Use a lager.)4 Tbl minced shallots1-1/2 cups chicken broth1/2 cup whipping cream (or half and half)3 Tbl German or Dijon mustardPork :2 pork tenderloins, trimmed, cut crosswise into one-inch thick medallions1/2 cup flour1/2 cup egg substitute (or 2 fresh eggs beaten with a fork)1 cup bread crumbs (Canned is fine.)1/2 cup walnuts4 Tbl fresh parsley leaves1/4 tsp pumpkin pie spice6 Tbl olive oil (divided)Start the sauce first.Put the beer and the shallots in a medium saucepan. Boil them slowly until reduced by half. Takes about 10 minutes. Add the chicken broth. Boil down to 1-1/2 cups of liquid total. This will take about 10 more minutes. You're making a reduction, which intensifies the flavor of the sauce. Turn off and let sit for a bit.While the sauce is boiling you can start the pork.In order to keep my kitchen cleaner, I pound meat inside a sturdy plastic bag. Take your medallions a couple at a time and pu...
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Grilled Chicken Salad on a Bed of Mexican Roasted Corn
2007-10-07 09:13:00
Serves 4Ingredients 4 boneless chicken breast halvesSalt and pepperOlive oil spray1 pkg pre-washed baby greens (organic if you can get them)8 ears fresh corn2 Tbl olive oil (divided)4 cloves garlic (Jar garlic will work, but fresh is best.)2 Tbl canola oil2 tsp chili powder or Southwestern spice mix2 small avocados (Cut open, remove pit and chop the pulp.)1 sweet red pepper, diced1/4 cup minced fresh cilantro1/4 cup fresh lime juiceRemove the boneless chicken breasts from the package and place on a platter. Spray lightly with olive oil spray. Sprinkle them lightly with salt and pepper. Let rest until ready to grill (but no longer than 10 minutes).Remove the corn from the cobs using a sharp knife. The easiest way to do this is to hold the peeled corncob upright and stroke top to bottom with the knife, releasing the corn kernels. Work your way around the corn until all (or most) of the kernels are removed. The first couple of times you do this it will be awkward, but in no time you'l...
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Angel Hair pasta with "Fresh" Tomato Sauce
2007-10-05 06:16:00
Angel Hair pasta for 2 (Follow box suggestion for portions and cooking instructions.) Most angel hair pasta takes just 3 to 4 minutes to boil, so you won't have a hot pot on your stove for long. You can use any pasta you choose. The angel hair delicacy just seems to taste better when it's hot outside.5 ripe plum tomatoes (The secret here is FRESH, RIPE tomatoes.)2 tsp garlic (Jar garlic will work but fresh will give your dish more "bite.")1 large shallot, mincedA sprinkle of cracked red pepper (optional) (The kind some folks put on pizza.)6 Tbl olive oil (divided)Salt and pepper to taste8 fresh basil leaves cut into chiffonade (Chiffonade is explained below.)1 cup grated Parmesan cheeseUp to a few hours ahead...In a medium bowl, place your tomatoes, garlic, shallot, cracked red pepper and 3 tablespoons of olive oil. Mix thoroughly. Grate your salt and pepper over the mixture and mix again. You want some salt to bring out the flavor in the tomatoes. How much is up to you. The crack...
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Choosing Foods For Your Special Event
2007-10-04 11:43:00
Choosing the right menu for a special event can be just as important as choosing a location. Food can communicate a theme, convey a feeling or set the mood of an entire night. If you are planning a high-class extravaganza, hot dogs and beer might not be appropriate. However, they might be the perfect choice for a birthday party at the lake. Taking great care in planning a menu shows your guests how much you appreciate them, and a great meal can help make a special day even more memorable.If you are planning a birthday party for your child, an interactive meal can be a fun activity for your guests. Rather than slaving away in the kitchen all day or spending countless dollars ordering pizzas, you can save time and money by letting the guests make their own special creations. One fun idea is to prepare a multitude of toppings and let the children make their own bagel or English muffin pizzas. They will have a blast piling on strange combinations of toppings, and they will enjoy feeling...
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Melt-in-Your-Mouth Spare Ribs
2007-10-03 12:53:00
Appetizers for 20 or entree for 4 to 6, depending on appetitesIngredients68 oz Sweet Baby Ray Award Winning Barbecue Sauce45 oz KC Masterpiece Original Barbecue Sauce(Flavors vary depending on sauce used. You can choose your favorites or use the ones above.)1 Tbl Worcestershire sauce1 cup brown sugar2 Tbl honey1 large sweet onion sliced (like you would to top a hamburger)7 to 8 pounds of pork baby back ribsMix all ingredients (except the ribs) in a bowl.Clean the ribs by cutting off excess fat. You want to leave some of the fat because it adds flavor to the ribs.Cut ribs into finger portions if you're using them as an appetizer. You can even cut them into individual ribs.Place ribs in a large foil pan (like the foil turkey pans you can buy at the grocery store; this can be an immense help in saving clean-up). Top the ribs with the barbecue sauce mixture, and then cover the pan top with aluminum foil. When pouring on the sauce, don't worry if not all ribs are completely covered. Th...
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Foods To Avoid That Cause Bad Breath
2007-09-30 14:43:00
by: Dr. Harold KatzDid you know that there are specific foods that may lead to bad breath? This is because of volatile sulfur compounds - the culprit in causing bad breath!For example, if food sits out too long it will spoil. That spoiling action is due to anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the bugs that create bad breath when they break down proteins in the milk (and basically in all dairy foods). A reaction takes place where 'the bad breath bugs' extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is converted to Hydrogen Sulfide (which has a rotten egg smell) and Methionine becomes Methyl Mercaptan (which smells like a cross between old socks and garlic). The same analogy applies to meat if it sits out too long.Everyone knows that onions and garlic will create bad breath. But do you know why? It's because the odorous molec...
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Oatmeal Crispies
2007-09-30 14:41:00
These crisp, light, crunchy cookies are perfect with a cup of coffee or tea.Ingredients1 cup firmly packed brown sugar½ cup butter, softened½ cup shortening2 eggs1 teaspoon vanilla2 cups uncooked quick-cooking oats1 ½ cup all-purpose flour1 teaspoon baking soda¼ teaspoon saltDirectionsCombine brown sugar, butter and shortening in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduced speed to low; add oats, flour, baking soda and salt. Beat, scraping bowl often, until well mixed.Divide dough in half. Shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate until firm (2 to 3 hours).Heat oven to 350 degrees.Cut logs into ¼ -inch slices with sharp knife. Place slices 1-inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from cookie sheets.
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Texas Sheet Cake
2007-09-29 08:38:00
Ingredients2 cups all-purpose flour2 cups granulated sugar1 and one half tsp cinnamon1 tsp. baking sodaPinch of saltThree quarters cup waterOne half cup butterOne quarter cup unsweetened powdered cocoa2 tsp. pure vanillaOne half cup buttermilk 2 eggsPreheat oven to 375 degrees. Spray a 13 x 9 pan with non-stick cooking spray and shake flour onto pan coating all sides. Combine flour, sugar, cinnamon, baking soda and salt and stir. Combine water, butter and cocoa in a saucepan and bring to boil, remove from heat and pour into flour mixture. Beat with mixer until blended and then add vanilla, buttermilk and eggs and beat until smooth. Pour batter into pan and bake for 20 - 25 minutes.Allow cake to cool before frosting the cake with the following: FrostingIngredients1 cup sugarOne third cup milkOne third cup butter1 cup semisweet chocolate chipsIn a saucepan, combine sugar, milk, and butter and bring to a boil stirring constantly. Remove from heat and stir in chocolate chips and stir un...
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Rosemary Roasted Leg of Lamb
2007-09-29 08:37:00
Ingredients2 tsp. fresh ground pepper1 Tbsp. kosher saltOne quarter cup fresh rosemary, chopped2 cloves garlic, mincedOne quarter cup olive oil1 5-pound leg of lambOne quarter cup red wine2 Tbsp. shallots, chopped2 cups chicken brothCombine pepper, salt, rosemary, garlic and olive oil and stir. Coat leg of lamb with mixture and marinate in the refrigerator for several hours or overnight. Preheat oven to 425 degrees. Place lamb on a wire rack with roasting pan underneath. Roast lamb for 15 minutes. Add wine to pan and roast another 15 minutes. Reduce heat to 350, add shallots to roasting pan and continue roasting, basting every 15 - 20 minutes until lamb is done to your liking. The lamb will take an hour or more to cook but should read at least 130 degrees on a meat thermometer for rare meat. Remove lamb from oven. Skim off fat from roasting pan, add chicken broth and stir. Slice lamb and serve with broth from the roasting pan. Lamb also goes very well with mint sauce or jelly.Tips :...
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Mushroom Bruschetta
2007-09-29 08:34:00
Ingredients1 large French baguette4 cups button mushroom caps4 cups shitake mushroom capsOne quarter cup fresh parsley, choppedOne quarter cup cream3 cloves garlic, minced1 Tbsp. fresh thymeSalt and pepper to tasteSlice baguette lengthwise and broil in the oven until lightly toasted. Place mushrooms in a food processor and process until chopped. Spray a skillet with non-stick cooking spray and place mushrooms in skillet and cook over medium heat for about 10 minutes. Add parsley, cream, garlic, thyme, and salt and pepper and cook a few more minutes. Spread over toasted bread and slice into individual servings.Tips : Use fat free Half and Half in place of the cream.
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Easy Peanut Butter Chocolate Cake
2007-09-28 06:02:00
Ingredients1 package chocolate fudge cake mix2/3 cup peanut butter chips1 cup hot fudge sauce1 cup caramel sauceWhipped toppingMix cake according to package directions and stir in peanut butter chips. Bake according to cake box directions. Poke holes in the cake as soon as it is removed from the oven and pour caramel and hot fudge over the cake. Allow the cake to cool and spread whipped topping over the cake.Tips: Use low fat peanut butter and fat free whipped topping.
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Coconut Shrimp
2007-09-28 06:01:00
Ingredients2 pounds fresh shrimp1 cup cornstarch1 cup cream of coconut3 Tbsp. lime juice2 cups flaked coconutVegetable oilPeel shrimp and coat each one with cornstarch. Combine cream of coconut and lime juice and dredge shrimp through this mixture. Coat each piece of shrimp with flaked coconut. Heat vegetable oil in a deep fat fryer or deep skillet and fry until golden brown.Tips : Coconut cream and flakes are very high in fat. However, you can't really have Coconut Shrimp unless you use coconut. If you would really like to avoid the coconut cream, you could use the actual milk from a fresh coconut. The milk still contains lots of fat but nowhere near as much as coconut cream. You will still get some of the flavor and cut down on the fat. If you do use the fresh coconut milk, add a little sugar or corn syrup to make up for the added sugar in the coconut cream. Risotto and Vegetable SaladIngredients2 cups risotto, cooked1 Vidalia or other sweet onion, chopped2 zucchini squash, chopp...

Fritata Triangles
2007-09-28 05:59:00
Ingredients2 eggs1 Tbsp. flour1/4 cup milk1 garlic clove, mincedPinch of salt1 cup Parmesan or Romano cheese, gratedCombine all ingredients and mix well. Pour into a greased 9-inch cake pan and bake for 15 minutes at 350 degrees. Cut into triangles and serve with crackers or toast points. These little goodies are quick and easy to make. They are sort of like mini omelets that are great with crackers or the toast points. You could even add a little bacon bits, olives or some other ingredient to jazz up the flavor.Tips : Low fat milk will work in this recipe and you can get by with egg substitute. There are only two eggs in the entire mix, however, so it is really not that bad. Besides we keep reading that eggs are not that bad for you after all. According to the "experts", the cholesterol in eggs is not the real bad kind and you can get away with one or two eggs a day without any real problems. Of course, as usually happens, the pundits are just a likely to change this advice as thei...
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Classic Recipe -- Clam Croquettes
2007-09-26 08:43:00
The Boston Fish Pier Reci pe s for Sea Food (1913) Drain thoroughly and cook two quarts of opened clams until tender with an ounce of butter, a little broth, white pepper, and ground mace -- mace may be omitted. Drain again in a colander. Save the liquid and chop the clams fine. Fry a scant tablespoonful of chopped shallot in two ounces of butter until slightly brown and add one ounce of sifted flour. Mix well and then stir in one pint of the liquid you have saved. Stir and boil five minutes. Then add the yolks of four eggs, a dash of red pepper, the chopped clams, and a little finely chopped parsley. Stir constantly and boil two minutes. Add the juice of one lemon. Turn on a dish to cool. Form the mixture in sixteen oblong pieces. Dip in beaten egg, then in cracker crumbs, and fry a light brown. Drain on a brown paper. Serve with a garnish of fried parsley and quartered lemon.Yummy
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French Onion Dip
2007-09-26 08:41:00
12 servingsPreparation Time: 15 MinutesCooking Time: 5 MinutesINGREDIENTS1/2 tablespoon butter1 cup finely chopped onion2 tablespoons Worcestershire sauce1 carton (8 ounces) sour cream1/2 cup mayonnaise1/2 teaspoon salt1/2 teaspoon pepperDIRECTIONS1. In medium skillet, heat butter over medium-high heat until melted; add onion. Cook and stir 3 to 5 minutes or until tender and lightly browned. Remove from heat, stir in Worcestershire sauce. Cool completely.2. In bowl, combine onion mixture, sour cream, mayonnaise, salt and pepper; mix until blended.3. Cover and refrigerate at least 1 hour to allow flavors to blend. Serve with French -fried potatoes or roasted potato wedges.
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Eat your Veggies! Simple Cooking Methods
2007-09-25 06:08:00
Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best? There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key... Raw Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad! Steamed Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if no...
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Recipes - CHINOIS KUNG PAO CHICKEN
2007-09-24 13:42:00
Serves 4 to 6 CHICKEN 1 pound boneless, skinless chicken breast halves 2 egg whites 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, plus more for cooking 2 tablespoons soy sauce 2 tablespoons cornstarch 1 teaspoon salt Peanut oil, for deep frying SAUCE 6 tablespoons light soy sauce 6 tablespoons rice vinegar 4 tablespoons Chinese rice wine 4 tablespoons sugar 4 tablespoons hoisin sauce STIR-FRYING 8 small dried red chilies, stems removed and discarded, pods cut in halves 1-inch piece fresh ginger, peeled, thinly sliced, and smashed 2 garlic cloves, smashed 2 green onions, white parts cut into 1/2-inch pieces, green part cut into thin julienne strips 1/2 cup shelled and skinned raw peanuts, roasted in a 350 degrees F. oven until deep golden brown, about 20 minutes 4 tablespoons cold canned chicken broth plus 1 tablespoon cornstarch, stirred together until the cornstarch dissolves completely First, prepare the chicken. Thoroughly trim the chicken breast halves. Cut them cros...
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