Friday, January 25, 2008

3 Healthy Cooking Recipes

Here recipes is a list of 3 healthy cooking recipes. Tasty recipes on egg, bacon pie,cream, basil,ham,cheese and tomato. These are mostly egg recipes but very healthy recipes with good taste. In next posts I will give you some great indian curry recipes,spicy recipes, very tasty recipes.

Egg And Bacon Pie cooking recipes

Serves 6-8
2 teaspoons olive oil250g packet rindless streaky bacon rashers2 large sheets frozen ready-rolled shortcrust pastry (Pampas brand), thawed12 eggsSalt and ground black pepper, to taste1 egg, extra, lightly whiskedMixed leaf salad, to serve1. Preheat the oven to 200°C. Place a baking tray in the oven to preheat. Lightly grease a 21 cm (base measurement) pie dish.
2. Heat the oil in a large frying pan over a medium heat. Add half the bacon and cook for 2-3 minutes each side, or until slightly crisp. Transfer to a plate lined with paper towel. Repeat with the remaining bacon. Set aside for 10 minutes to cool.
3. Line the pie dish with 1 sheet of pastry and trim the edges. Lay half the bacon over the base of the pie. Crack an egg into a small cup and carefully pour over the bacon. Repeat with the remaining eggs. Sprinkle with salt and pepper. Carefully lay the remaining bacon over the eggs. Sprinkle with pepper.
4. Brush the edges of the pastry in the dish with the whisked egg. Place the second sheet of pastry over the pie to cover the filling and trim the excess pastry. Pinch the edges together to seal. Lightly brush the top of the pie with a little more whisked egg. Place the pie on the preheated tray and bake for 15 minutes. Reduce the oven temperature to 180°C and bake for a further 20-25 minutes, or until the pastry is golden brown. Serve warm or at room temperature with a mixed leaf salad.

Pasta With Eggs, Cream & Basil cooking recipe

Serves 6
500g dried fettuccine or pappadelle30g (1 1/2 tablespoons) butter300m1 carton pouring cream3 eggs, lightly whisked70g (1 cup) finely shredded parmesan1/3 cup finely shredded basilSalt and ground black pepper, to tasteExtra shredded parmesan and basil, to serve1. Cook the pasta in a large saucepan of salted boiling water, following the packet directions, until al dente. Drain and reserve 60m1 (1/4 cup) of the cooking liquid.
2. Meanwhile, melt the butter in a large frying pan over a medium heat. Add the cream and bring to a gentle boil. Boil, uncovered, for 2-3 minutes, or until it thickens slightly. Remove from the heat.
3. Return the pasta and the reserved cooking liquid to the saucepan. Add the whisked egg, cream mixture and parmesan. Cook, tossing, over a low heat for 1 minute, or until well combined and the sauce coats the pasta. Remove from the heat and toss through the basil. Season with salt and pepper.
4. Divide the pasta among serving bowls. Top with the extra parmesan and basil, then serve immediately.

Ham, Cheese & Tomato Omelete recipe

Serves 1
2 eggs1 tablespoon milkSalt and ground black pepper, to taste10g (2 teaspoons) butter 50g leg ham, chopped1/2 small ripe tomato, chopped25g (1/4 cup) grated Swiss or colby cheese
1. Use a fork to whisk the eggs, milk, salt and pepper in a small bowl. Melt the butter in a small(20cm top measurement) non-stick frying pan over a medium-high heat until the butter foams.2. Add the egg mixture to the pan and reduce the heat to medium. As the outside of the omelette starts to cook, use a fork to draw the egg mixture to the centre, allowing the uncooked egg to slip to the outer edge of the pan. Continue to cook for a further 30 seconds, or until golden brown underneath and still a little soft on top.
3. Sprinkle the omelette with the ham, tomato and cheese. Remove from the heat and carefully use an egglifter to fold one side of the omelette over the other to enclose the filling, Carefully slide onto a plate and serve immediately.
Variations:• Salmon and Spinach OmeleteOmit the ham, tomato and cheese. Top with 1/3 cup baby spinach leaves, a 105g can red salmon, drained, skin removed, and flaked, and 3 teaspoons chopped fresh dill
• Herb and Cheese OmeleteOmit the ham, tomato and cheese. Sprinkle with 1 1/2 tablespoons chopped parsley and 25g(1/4 cup) cheddar.

Thursday, January 17, 2008

valentines day chicken mashroom recipe

Chicken Breasts Baked on Mushroom Caps
Recipe from: Joy of Cooking
by Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker
Cookbook Heaven at Recipelink.com

For the most attractive presentation, use the caps of portobello, shiitake, or large button mushrooms.

Servings: 4 to 6

  • 6 bone-in or boneless chicken breast halves (with skin)

  • 1 teaspoon dried thyme

  • Salt and ground black pepper to taste

  • 6 large portobello mushrooms or 12 to 18 large shiitake or button mushrooms, wiped clean Or cut into 1/4-inch-thick slices (enough smaller mushrooms to cover the bottom of the pan)

  • 2 tablespoon minced garlic

  • Salt and ground black pepper to taste

  • 2 cups dry white wine

  • Olive oil

  • Sauce:

  • Enough water or Chicken Stock to measure 1 cup

  • 1/2 to 1 cup heavy cream (optional)

  • 2 tablespoons minced fresh parsley (optional)

  1. Position a rack in the center of the oven. Preheat the oven to 400 degrees F.

  2. Rinse, pat dry, and trim any excess fat from chicken. Season with thyme, and salt and ground black pepper to taste.

  3. Lightly oil a 13 x 9-inch baking pan or shallow baking dish just large enough to hold the chicken pieces in a single layer. Remove the stems from mushrooms. Arrange the mushrooms, gill side down and overlapping if necessary, in the pan. Sprinkle with garlic and Salt and ground black pepper to taste.

  4. Pour white wine over the mushrooms.

  5. Lay the chicken breasts skin side up on top of the mushrooms. Brush lightly with olive oil.

  6. Bake, uncovered, until the chicken skin turns golden brown, about 20 minutes. Check to see that there is some liquid in the pan; if not, add more wine. Baste the chicken with pan juices and turn the pieces over. Bake until the chicken is firm and fully cooked, 10 to 20 minutes more. Using a slotted spoon, remove the chicken and mushrooms to a platter, arranging the chicken skin side up on the mushrooms. Pour the pan juices into a small saucepan and skim the fat off the top with a spoon.

  7. For a low-fat sauce, add enough water or Chicken Stock to measure 1 cup. For a more luxurious sauce, add 1/2 to 1 cup heavy cream.

  8. Boil the sauce over high heat until reduced to a syrupy consistency. Taste and adjust the seasonings. Spoon some of the sauce over the chicken and pass the rest separately. If you wish, sprinkle the chicken with minced fresh parsley.

Sunday, January 13, 2008

Spicy chicken salad recipe with white bean

Spicy Chicken and White Bean Salad [From Diana Rattray]
Chili powder and cumin help flavor the dressing for this spicy chicken salad. Serve this salad with a garnish of sour cream and shredded cheese, or jalapeno rings and chopped cilantro.
INGREDIENTS:

* 2 cups diced cooked chicken
* 1 can (15 ounces) great northern beans, rinsed and drained
* 1/4 cup finely chopped red bell pepper
* 1/4 cup thinly sliced green onions
* 1/2 cup sliced black olives
* 1 tablespoon lime juice
* 1 medium avocado
* Salad greens
* Sour cream, optional
* Cheddar cheese, optional
* Pickled Jalapeno pepper rings, optional
* Finely chopped cilantro
* ---
* Dressing:
* 1/3 cup cider vinegar or red wine vinegar
* 1/2 teaspoon dried leaf oregano
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1 scant teaspoon salt
* 2 teaspoons sugar or honey
* Dash cayenne, or to taste
* 1 clove garlic, finely minced
* 2/3 cup extra virgin olive oil

PREPARATION:
In a large bowl, combine the chicken, beans, onion, bell pepper, and sliced olives; toss with lime juice. Refrigerate.

Combine dressing ingredients in a screw-top jar or container with lid; shake to blend well.Refrigerate for at least 1 hour before serving time.

To serve, pour about half of the dressing over the chicken and bean mixture; toss to coat. Arrange greens on serving plates and top with sliced avocado and a generous amount of the chicken and bean mixture. Garnish, if desired, with sour cream, shredded cheese, and a few jalapeno pepper rings. Sprinkle with chopped cilantro.
Pass the remaining dressing at the table.
Serves 4 to 6.

Mojito Recipe-Summer drink recipe

Mojitos are a fabulous summer drink. For a twist use mango flavor rum!Pierce Brosnan ordering the drink in Cuba in the James Bond movie "Die Another Day".

Scale ingredients to 4 servings
12 fresh mint sprigs
8 tsp sugar
12 tbsp fresh lime juice
6 oz light rum
club soda

In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the sugar and lime juice and stir thoroughly. Top with ice. Add rum and mix. Top off with chilled club soda (or seltzer). Add a lime slice and the remaining mint, and serve.

Almond Roca Cheesecake recipe

Ingredients


3/4 cup graham cracker crumbs
1/2 cup chopped or ground Almond Roca Buttercrunch Candy
1/4 cup butter or margarine, melted
24 ounces cream cheese, softened
1 (14 ounce) can Eagle brand sweetened condensed milk
3 eggs
1 teaspoon almond or vanilla extract

Method

Preheat oven to 300 degrees F.

Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9−inch springform pan or 13−inch baking pan.

In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.

Cool; top with Almond Roca Topping; chill; refrigerate leftovers.

Almond Roca Topping*
1/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/2 cup chopped or ground Almond Roca Buttercrunch

In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.

* If using a 13 x 9−inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.

Mexican Salsa recipe

Mexican Salsa

Recipe from: Ray Brown

2 tablespoons finely chopped white onion
8 Roma tomatoes, about 1 pound. diced
2 serrano chiles, finely diced.
2 tablespoons cilantro leaves chopped
1 teaspoon sugar
1 teaspoon salt
1 tablespoon lime juice

Combine all ingredients in a bowl, chill in refrigerator. about 30 minutes or so

Potato recipe-Indian Dum Aloo

Tags- Dum Aloo, Indian Dum Aloo, Indian Potato Recipe,Bengali Dum Aloo, bengali aloor dum, bangali alur dam,bengali alur dum

Ingredients:

• 1/2 kg Small potatoes
• 1 Small piece of cinnamon
• 1/4 tsp Caraway seeds
• 1 tbsp Coriander seeds
• 2 Cardamom
• A pinch of asfoetida
• 4 Cardamoms
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli powder
• 1 Medium size onion
• 2 Cup fine curd
• 4-5 Cloves
• 7-8 Black pepper
• 4-5 Bay Leaves
• 1 tsp Ginger garlic paste
• 4 tbsp Ghee or oil
• 1/2 Cup milk
• Salt to taste

Cooking Instructions:

• Make a fine powder of cardamoms, black pepper, coriander seeds, caraway seeds, cloves, cardamom and cinnamon by the help of a blender.
• Remove the peel from potatoes and prick them.
• Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
• Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the remaining oil. Fry the mixture till the paste turns reddish brown.
• Add the masala prepared in first step to this mixture and heat for about 2 to 3 minutes.
• Add turmeric, chilli powder and salt. Fry again for about a minute.
• Now pour the milk to make gravy followed by adding fine curd. Keep stirring continuously.
• You can pour little water if the gravy appears too thick.
• Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle.
• Garnish it with fresh coriander leaves.
• Dum Aloo is ready to serve.

Sunday, January 6, 2008

Bengali fish curry recipe

Tag: bengali fish curry recipe, fish curry bangla fish curry recipe,bangali macher kalia,machhi curry, machli curry,bongali machli curry,banglar macher jhol

Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)


Bengali fish curry procedure:

* Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
* Keep aside for 30 minutes.
* Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
* Take off and keep aside.
* Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
* Mix in cut onion and stir fry until slightly brown in colour.
* Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
* Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
* Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
* Take off and decorate with cut green coriander leaves.

Tuesday, January 1, 2008

Pork and Sauerkraut Stew-New Year Dinner

Related searches:
pork tenderloin and sauerkraut, sauerkraut, pork roast and sauerkraut, how to cook sauerkraut, traditional new years dinner


Pork and Sauerkraut Stew
From Diana Rattray,

INGREDIENTS:

* 1 cup chopped onion
* 2 tablespoons butter
* 3 small cloves garlic, minced
* 1 teaspoon caraway seeds
* 2 tablespoons paprika
* 2 pounds boneless pork shoulder, cut in 1" pieces
* 1 teaspoon salt
* 3 cups sauerkraut, rinsed and drained
* 1 tablespoon flour
* 2 cups sour cream

PREPARATION:
Combine all ingredients except flour and sour cream, adding 1/2 cup water. Cook on low, covered, for 8 to 10 hours. Uncover and turn on high. Mix the flour with the sour cream until smooth; add to the stew and continue to cook for 10 minutes, until thickened and thoroughly heated.
Serve with buttered noodles.

New Year Recipe-Hoppin’ John

Tags: Hoppin’ John, Black eyed peas,new year recipe

1 cup dried black-eyed peas or field peas (You can also substitute fresh, often available this time of year; just omit the soaking step and cook until tender.)
2 tablespoons olive oil
1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon
1 medium onion, coarsely chopped
1/2 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional)
1 1/2 cups uncooked rice.

1. Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
2. Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
3. Turn off flame, and allow hoppin’ John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin’ John, and add shredded jowl. Serve.

Black Eyed Peas With Ham - New Year Recipe

Tags: New Year Recipe, Happy New Year Recipe, Good Luck Recipe, Black eyed peas recipe.
Southern foods.

Eating black eyed peas on New Year's Eve brings you luck.
Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.

3 1/2 c canned or frozen (and thawed) black-eyed peas thawed
3 c chicken stock or canned low-salt broth
4 oz finely chopped ham
1 C onion, chopped
2 T balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp. thyme
1/4 tsp. (more to taste) crushed red pepper
pepper to taste

Serves 6

Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper.