Food & Recipe: Tiger Prawn In Herb And Chilli Oil

Food & Recipe: Tiger Prawn In Herb And Chilli Oil: "Tiger prawn are marinated in a tangy lime juice mixture, broiled, and served with kailan, crouquette and chilli oil." Ingredien...

Tiger Prawn In Herb And Chilli Oil

"Tiger prawn are marinated in a tangy lime juice mixture, broiled, and served with kailan, crouquette and chilli oil."

 Ingredient :

1.tiger prawn 380 gr
2.butter (soft) 40 gr
3.olive oil 20 ml
4.garlic (minced) 5 gr
5.lemon juice 20 gr
6.fresh oregano 5 gr
7.chop parsley 5 gr
8.cayenne 5 gr
9.salt 5 gr
10.cailan 60gr
11.croquette 80gr
12.chilli oil 20ml

Method :

1. Clean the prawn from the dirt on his back
2. Covered with a prepared seasoning and let stand one to two hours until the flavors mingle.
3. Bake until cooked and golden brown.
4. Cailan Saute with butter and onions
5. Make chili oil from the peppers, red chilli, garli, onion and salad oil and all ingredients are blander
6. Serve with potato croquette
7. Arrange on platter and serve.

Food & Recipe: SEAFOOD PANACHE

Food & Recipe: SEAFOOD PANACHE: 1.Large shrimp 120 gr 2.Flounder filet 80 gr. 3.Shallot 30 gr. 4.Garlic 10 gr. 5.Ginger 10 gr. 6.Lemon grass 5 gr. 7.Chilli paste ...

SEAFOOD PANACHE

1.Large shrimp 120 gr
2.Flounder filet 80 gr.
3.Shallot 30 gr.
4.Garlic 10 gr.
5.Ginger 10 gr.
6.Lemon grass 5 gr.
7.Chilli paste 5 gr.
8.XO sauce 5 gr
9.Water 250 ml
10.Cornstarch 5 gr.
11.Pock-choy 30 gr.
12.Broccoli 20 gr.
13.Shitake Mushroom 20 gr
14.Shilken tofu 30 gr.
15.Leek 10 gr.
16.Coriander 5 ml
17.Grapeseed oil 30 ml
Method

1.saute shallots and garlic until fragrant then add other seasonings
2.after well mixed Thicken with corn starch and then add the vegetables and mushroom materials with seafood
3.Simmer and then close behind until cooked
4.Arrange on platter and serve

Food & Recipe: BARBEQUED CHICKEN

Food & Recipe: BARBEQUED CHICKEN: --MARINADE:-- 1 pcs onion 2 spoon ground mustard 1 lg. garlic clove, crushed 1 tsp. salt 1/2 tsp. freshly ground pepper 1 tbsp. oi...

Food & Recipe: MUSHROOM PHYLLO TARTS

Food & Recipe: MUSHROOM PHYLLO TARTS: Ingredient 3/4 c. dairy sour cream 1 (3 oz.) pkg. cream cheese, softened 1/4 c. dry bread crumbs 1 tbsp. dried dill weed 1/2 tsp. sa...

Food & Recipe: CASSAVA BIBINGKA

Food & Recipe: CASSAVA BIBINGKA: Ingredient 4 c. grated cassava 2 c. coconut milk 2 tbsp. melted butter 3 eggs 2 c. sugar 1 tbsp. salt 1/2 c. pure coconut cream G...

CASSAVA BIBINGKA

Ingredient
 4 c. grated cassava
2 c. coconut milk
2 tbsp. melted butter
3 eggs
2 c. sugar
1 tbsp. salt
1/2 c. pure coconut cream
Grated cheese
Method
  Beat eggs.  Add sugar, butter and salt.  Mix thoroughly.  Add the grated cassava and coconut milk.  Mix well and place in a pan or bibingka mold lined with banana leaf.  Bake until almost done.  Brush with coconut cream.  Sprinkle with grated cheese or strips of local cottage cheese.  Brown top under hot cover or oven broiler, or top with pure coconut milk with sugar to taste and brown under broiler.

MUSHROOM PHYLLO TARTS

Ingredient
 3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
   mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
   sheets, thawed
1 (4.5 oz.) jar Green Giant whole
   mushrooms, drained
Method
 Heat oven to 350 degrees.  In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well.  Stir in sliced mushrooms.  Set aside.  To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly.  Coat 16 muffin cups with garlic butter.  Set aside.  Brush large cookie sheet with garlic butter.  Unroll phyllo sheets; cover with plastic wrap or towel.  Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet.  Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet.  Repeat with remaining phyllo sheets.  With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles.  Lightly press each rectangle into garlic buttered muffin cup.  Spoon heaping tablespoonful sour cream mixture into each cup.  Top each with whole mushroom, pushing stem into filling.  Drizzle with remaining garlic butter.  Bake at 350 degrees for 18-20 minutes or until light golden brown.  16 appetizers.

BARBEQUED CHICKEN

 --MARINADE:--

1 pcs onion
2 spoon ground mustard
1 lg. garlic clove, crushed
1 tsp. salt
1/2 tsp. freshly ground pepper
1 tbsp. oil
3 tbsp. lemon juice

 Put ingredients in a heavy ziplock bag.  Shake to coat well.  Refrigerate for 24 hours if possible, turning the bag several times.  When coals are ready, place chicken on the grill, skin side up, basting with the marinade.  Cook until well browned before turning.  (If baked in oven, bake at 400 degrees, skin side down first.)  About 20 minutes before chicken is done, begin using your favorite bottled barbeque sauce or the homemade version on back of card.  Serves 4.

 --BARBEQUE  SAUCE--

1/4 c. cider vinegar
2 1/4 c. water
3/4 c. sugar
1 stick butter or margarine
1/3 c. yellow mustard
2 onions, coarsely chopped
1/2 tsp. each salt & pepper

 Bring to a boil, cook on low 20 minutes or until onion is tender.
1/2 c. Worcestershire
2 1/2 c. catsup
6-8 tbsp. lemon juice
Cayenne pepper to taste

 Simmer slowly for 45 minutes.  Taste for seasoning.  This sauce freezes well.

Food & Recipe: POTATOES DAUPHINE

Food & Recipe: POTATOES DAUPHINE: Ingredient 1/2 clove garlic 1/2 tsp. salt 1 (9 oz.) pkg. frozen French fries 1/2 tsp. pepper 3 tbsp. margarine 1 tbsp. flour 1/2 ...

Food & Recipe: SHRIMP QUESADILLAS

Food & Recipe: SHRIMP QUESADILLAS: Ingredient 1 lb med. shrimp, cooked 1 bunch green onions, minced 1 sm. red pepper, minced 2 jalapenos, minced 1 tbsp. fresh garlic,...

Food & Recipe: GUACAMOLE

Food & Recipe: GUACAMOLE: Ingredient 2 lg. ripe avocados 1 sm. chopped tomato 1/2 sm. onion 1 - 3 canned green chilies, chopped 1 tbsp. lime or lemon juice ...

POTATOES DAUPHINE

Ingredient

 1/2 clove garlic
1/2 tsp. salt
1 (9 oz.) pkg. frozen French fries
1/2 tsp. pepper
3 tbsp. margarine
1 tbsp. flour
1/2 c. milk
1/4 tsp. onion salt
1/2 c. grated Swiss cheese

Method

 Rub 9x13 glass dish with garlic.  Sprinkle salt on bottom of dish.  Put 1/2 package French fries in dish.  Combine margarine, flour, cheese and seasonings.  Heat milk and pour into cheese mixture.  Pour one-half cheese mixture over potatoes.  Repeat with remaining sauce and potatoes.  Bake in 350 degree oven for 30 minutes.

SHRIMP QUESADILLAS

Ingredient

 1 lb med. shrimp, cooked
1 bunch green onions, minced
1 sm. red pepper, minced
2 jalapenos, minced
1 tbsp. fresh garlic, minced
1 1/2 c. cilantro, minced
1 tsp. cumin
Salt & cayenne to taste
1 to 1 1/2 c. Monterey Jack cheese,
   shredded
Flour tortillas

Method

 Mix all ingredients except flour tortillas together.  Place filling on one tortilla then cover with another tortilla.  Bake at 450 degrees for 3 to 5 minutes until the cheese is melted

GUACAMOLE

Ingredient

 2 lg. ripe avocados
1 sm. chopped tomato
1/2 sm. onion
1 - 3 canned green chilies, chopped
1 tbsp. lime or lemon juice
3/4 tsp. salt
Pepper to taste

Method

 Cut avocados in half lengthwise.  Pry out pits with point of knife.  Peel and cut avocados into small pieces.  Mash avocados with fork.  Blend in other ingredients.  Serve with tortilla chips or raw vegetables.

CHICKEN FLORENTINE

Ingredient

 1 sm. chopped onion
1 sm. can chopped green chilies
1/2 c. Carnation or Pet milk
1 can cream of mushroom soup
1 (8 oz.) box Velveeta cheese
2 c. boned chicken or turkey
Grated Colby or Cheddar cheese
Doritos

Method

 Mix first 5 ingredients together and heat until the cheese melts.  Add the boned chicken or turkey.  Stir and set aside.  Line a casserole dish (9x11-inches) with Doritos on the bottom and along the side.  Pour the mixture on top.  Generously add the grated cheese on top.  Bake at 325 degrees for 20-30 minutes.

Beef Shabu Shabu

Shabu shabu is a Japanese hot pot similar to sukiyaki. Basically, thinly sliced meat and other ingredients are cooked in a skillet at the table. Meat for shabu shabu is thinner than that for sukiyaki. If it's possible, ask a butcher to slice the tender part of beef into paper-thin slices. Diners swish a slice of meat in the boiling dashi soup, like having it swim in the soup. It's said that the name, shabu shabu, came from this swishing action. It only need to be cooked shortly, saying "shabu shabu." See how to cook and eat shabu shabu.

Ingredients:

• 3 inches dried kombu (kelp)
• 1 lb. hakusai (Chinese cabbage), chopped
• 1/4 lb. negi, diagonally and thinly sliced
• 1 block cotton tofu, cut into bite-size pieces
• 1 enoki mushroom, cut in half
• 1/4 lb. carrot, cut into thin round slices
• 1 1/2 lb. sirloin beef, very thinly sliced
• sesame dipping sauce

Preparation:

Fill a deep electric pan or a medium skillet two-thirds full with water. Soak kombu in the water for at least 30 minutes. Arrange the ingredients on a large plate. Set the electric pan, ingredients, and serving bowls with dipping sauce at the table. Heat the water and remove the kombu just before the water comes to a boil. Put a slice of beef in the boiling soup and swish it gently back and forth in the boiling soup until it changes color. Eat the meat, dipping in the sauce. Skim off any foam or impurities (aku) that rise to the surface as you repeat cooking and eating meat. Add other ingredients in the boiling soup and simmer for a few minutes. Eat them dipping in the sauce as well.

FRAN'S TRIFLE DESSERT

--CAKE:--

5 eggs
3/4 c. sugar
1/2 tsp. almond flavoring
1/4 tsp. salt
3/4 c. sifted cake flour
3/4 tsp. baking powder

 Bake 20 minutes at 350 degrees in a 15 1/2 x 10 1/2 x 1 inch pan.  Divide into thirds and tear into bite-size pieces. --RASPBERRY SAUCE:--

2 (10 oz.) pkg. frozen raspberries,
   reserve juice.

 Add water to make 1 1/2 cups liquid.   1/4 c. sugar
2 tbsp. cornstarch
1 1/2 c. raspberry juice
1 tbsp. lemon juice

 Combine sugar and cornstarch.  Add raspberry juice and lemon juice.  Cook until thickened and cool. --CUSTARD:--

1 (4 3/4 oz.) pkg. vanilla pudding
3 3/4 c. milk
1 1/2 tsp. vanilla

 Mix together.  Cook and cool.  Combine in layers:  1/3 cake, 1/3 raspberry sauce, 1/3 custard, 1/2 c. sliced peaches, 1/2 to 1 1/2 cup coconut,  1 pint Cool Whip, and almonds and cherries as desired.  12 servings.  Calories 381, fat 12.7 gm, calories from fat 29%, sodium 382 mg

Food & Recipe: TRI-COLORED PASTA WITH SCALLOPS

Food & Recipe: TRI-COLORED PASTA WITH SCALLOPS: Ingredient 1/3 lb. each of 3 different colors of dried pasta 1 stick butter 2 tbsp. shallots, minced 1/4 c. minced parsley 1/2 c. Parme...

TRI-COLORED PASTA WITH SCALLOPS

Ingredient

 1/3 lb. each of 3 different colors of
   dried pasta
1 stick butter
2 tbsp. shallots, minced
1/4 c. minced parsley
1/2 c. Parmesan cheese, grated
2/3 lb. scallops
1/2 c. heavy cream

Method

 Cook pasta in salted water until tender, about 10 minutes.  Meanwhile, melt butter and add shallots and saute.  Add parsley and scallops for 3 minutes.  "Do not overcook."  Add heavy cream and 1/4 cup Parmesan cheese.  Serve on top of pasta with additional Parmesan cheese

Food & Recipe: BAKED CLAMS

Food & Recipe: BAKED CLAMS: Inredient 2 doz. clams 4 tbsp. olive oil 2 cloves garlic, minced 1 med. onion, chopped 1 tbsp. bread crumbs 1 tsp. parsley or chives 1/4 ...

Food & Recipe: CORN DOGS

Food & Recipe: CORN DOGS: Hot dogs on wooden skewers 1 c. biscuit mix 1/3 c. cornmeal 1 egg 2 tbsp. sugar Milk Combine biscuit mix, cornmeal, egg and sugar. Add e...

BAKED CLAMS

Inredient


 2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice.


Method

 Scrub clams with stiff brush under cold water until all grit is removed.  Saute onion and garlic until golden.  Remove clams from shell (steam open).  Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano.  Fill shells.  Sprinkle with cheese and lemon juice.  Dot with butter and place under hot broiler about 5 minutes

CORN DOGS

Hot dogs on wooden skewers 1 c. biscuit mix 1/3 c. cornmeal 1 egg 2 tbsp. sugar Milk Combine biscuit mix, cornmeal, egg and sugar. Add enough milk to make it batter consistency. Coat hot dogs well in batter and fry in 2 inches hot oil.

BAKED BEANS

Ingredient

 1 lb. great northern beans
1 tsp. mustard
1 tsp. salt
1 tsp. onion powder
3 tbsp. ketchup
3 tbsp. molasses
1/2 c. brown sugar
1/4 tsp. pepper
1/4 lb. salt pork
1/4 tsp. baking soda

Method

 Soak beans overnight.  Start beans in cold water with 1/4 teaspoon baking soda.  Boil and pour off all water.  Add fresh water to cover, cook until tender with salt.  Add rest of ingredients except salt pork.  Cook salt pork until tender and add to beans.  Also add a few tablespoons of fat from pork - cook at 325 degrees for 2 hours, if dry add a little more water.  Serves 8-10

SAVORY RISOTTO

Ingredient 4 tbsp. margarine 1 med. onion, chopped 1/2 c. sliced celery 1/4 c. chopped bell pepper 1 c. rice 1/2 c. dry white wine 1 3/4 c. chicken broth Dash thyme 1/2 tsp. salt Method Saute onion, celery and green pepper in margarine in saucepan for 5 minutes. Add rice and continue to cook while stirring until rice becomes transparent. Stir in wine, broth, salt and thyme; bring to simmer; boil. Add lid to pot, simmer on lowest 30 minutes, or until rice is done.

CALZONE

Ingredient

1 loaf frozen bread dough, thawed
completely (6 to 8 hrs.)
1 pkg. (10 oz.) frozen chopped
spinach, thawed & drained
1 tsp. Parmesan cheese
2 tbsp. oil
Garlic powder
Salt & pepper
1 pkg. (8 oz.) shredded Mozzarella
cheese
1/2 lb. stick pepperoni (sliced
lengthwise at deli)
1/2 lb. boiled ham
1 egg

Method

Roll out bread dough (approximately 12 x 12 inches). Mix and spread on dough: spinach, oil, Parmesan cheese, garlic powder, salt and pepper. Layer on spinach mixture: pepperoni, boiled ham, Mozzarella cheese. Roll lengthwise, place seam down on greased cookie sheet. Brush top with 1 egg mixed with 2 tablespoons water. Rise 15 to 30 minutes. Make diagonal slashes on top of roll, not cutting through the dough. Bake at 350 degrees for 40 minutes.

CHEESE IN PUFF PASTRY

Ingredient
1 (4 count) crescent roll (Use an 8
count & make two at a time!)
1 (7 oz.) round of Gouda, Edam, or
Brie cheese (if you use a hard
cheese, let it come to room
temperature to soften).
1 egg white
Method
Split crescent rolls in half. Wrap rolls around cheese. Seal cheese tightly. Beat egg white (you can cheat and use the whole egg) and brush over the top of the rolls. Bake according to roll recipe (usually 375 degrees for 11 to 13 minutes, until crust is golden. Cheese may run if not fully sealed.) Let everyone cut into wedges. Don't forget to take the cheese out of the wax coating! The nice thing with Edam and Gouda is that they come in various flavors, smoked, with caraway seeds to name two, and this gives you more variation.

Food & Recipe: BARBECUE PORK ON CORN BREAD PANCAKES

Food & Recipe: BARBECUE PORK ON CORN BREAD PANCAKES: Pork shoulder roast Salt and pepper 1 c. your favorite barbecue sauce 3 c. shredded lettuce --CORN BREAD PANCAKES:-- Ingredient 1 c...

Food & Recipe: CRABMEAT CASSEROLE

Food & Recipe: CRABMEAT CASSEROLE: Ingredient 1 (8 oz.) can crabmeat 1 c. mayonnaise 1 c. Pepperidge Farm herb stuffing mix 1 onion, chopped 1 c. light cream Cayenne pe...

Food & Recipe: BLUEBERRY PUDDING

Food & Recipe: BLUEBERRY PUDDING: Ingredient 1 tbsp. unflavored gelatin (1 env.) 1/4 c. boiling water 10 oz. tofu, drained 5 tbsp. apple juice concentrate, defrosted...

BARBECUE PORK ON CORN BREAD PANCAKES

Pork shoulder roast
Salt and pepper
1 c. your favorite barbecue sauce
3 c. shredded lettuce

--CORN BREAD PANCAKES:--
Ingredient
1 c. cornmeal (white or yellow)
1 c. flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. soft shortening
1 c. milk
2 eggs, beaten
Method
Season pork roast with salt and pepper. Bake in 325 degree oven or on outside grill until meat thermometer reads 170 degrees (f). Shred roast with knife or food processor and mix with barbecue sauce. Keep warm until ready to serve. Corn Bread Pancakes: Combine cornmeal, flour, sugar, baking power and salt in bowl. Cut in shortening. Mix eggs and milk together and add dry ingredients until batter is smooth. Pour about 3 tablespoons on hot greased griddle for each cake. Bake until bubbles break over surface, turn and brown other side. Serve shredded pork between pancakes with lettuce and additional barbecue sauce.

BLUEBERRY PUDDING

Ingredient
1 tbsp. unflavored gelatin (1 env.)
1/4 c. boiling water
10 oz. tofu, drained
5 tbsp. apple juice concentrate,
defrosted
1/2 tsp. vanilla extract
1 tbsp. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 pt. fresh blueberries, rinsed,
drained and divided, about 16 oz.
Method
Serves 4. About 2/3 cup per serving. Dissolve gelatin in boiling water, stirring until crystals disappear. In a blender or the workbowl of a food processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth. Pour pudding into a bowl; fold in remaining cup of blueberries. Cover with plastic wrap and refrigerate for 4 hours, or until set. Serve cold. The sweetener in this recipe is apple juice concentrate. That's a good way to cut down on processed sugar.

CRABMEAT CASSEROLE

Ingredient
1 (8 oz.) can crabmeat
1 c. mayonnaise
1 c. Pepperidge Farm herb stuffing mix
1 onion, chopped
1 c. light cream
Cayenne pepper to taste
Extra stuffing mix for top of
casserole
Parmesan cheese
Method
Mix everything together and top with extra stuffing mix and Parmesan cheese. Bake in small casserole dish in a 350 degree oven for 30 minutes. Serve warm with crackers. Serves 6.

CRISPIX SNACK MIX

Ingredien
1 lg. box Crispix cereal
1 c. powdered sugar
1 stick margarine
2/3 c. peanut butter
9 oz. milk chocolate
9 oz. semi-sweet chocolate chips
Method
Put chocolate chips, milk chocolate, peanut butter and margarine in a bowl. Melt in microwave for 2-3 minutes (stir after 1 minute). Just melt for long enough to soften ingredients so they can be easily stirred and mixed together. Pour 1/2 Crispix into a large bowl, then pour 1/2 of above mixture over the Crispix and stir together. Repeat with the other 1/2 of Crispix and mixture. Pour powdered sugar over the top and mix all together (the powdered sugar makes it easier to break into small bite-size pieces.)

CURRIED PEANUT CHICKEN

Ingredient
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts
Method
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

CAVIAR EGGPLANT

Ingredient
1 lg. eggplant
1 c. finely chopped onion
1 c. finely chopped bell pepper
2 tbsp. olive oil
1 tomato, finely chopped
Salt & pepper to taste
Method
To cook eggplant: Roast on BBQ grill until the skin of the eggplant is brittle, turning occasionally to insure that it cooks thoroughly. Once cooked, let it cool, then peel. Scrape all insides into a bowl and set aside. Discard the skin. (If you do not have access to a BBQ grill, you can boil the eggplant for 25 minutes.) In a large skillet, brown the onion and green pepper in the olive oil. Add eggplant and tomato and stir often. Cook until the mixture is well done. Add more oil if it begins to stick. Salt and pepper to taste. Once the mixture is cooked, put it in a serving dish and chill. Serve as a spread for pumpernickel bread, French bread or crackers.

TUNA DEVIL EGGS

1 1/2 doz. eggs, hard boiled
1 can tuna
Dash of salt
Dash of pepper
3 tbsp. salad dressing
2 tsp. mustard
Chopped onion to taste

Boil eggs with a little salt. Cut eggs in half and take out the yolks. Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion. Fill egg whites with the mixture.

CRAB PUFFS

Inredient
1 can white crab meat
1 jar Old English cheese spread
1/2 tsp. mayonnaise
1 stick margarine, softened
1/2 tsp. garlic salt
1 tsp. chopped green onion
Tabasco, cayenne to taste
6 English muffins, split
Method
Mix together all ingredients, except muffins, adding the crab meat last. Spread on the English muffin halves. Put in freezer 45 minutes. Take out and cut in 4ths. You may put these in freezer bags after cutting and pop in the oven when unexpected guests arrive. May also serve these whole with soup. Cook for 10 minutes at 450 degrees.

CHICKEN PECAN PATE

Ingredient
1 c. finely chopped pecans
2 c. diced cooked chicken or turkey
8 oz. cream cheese, cut into chunks &
softened
1 clove garlic, minced
6 tbsp. mayonnaise
4 tsp. fresh dill or 2 tsp. dried
Salt
Method
Combine chicken, cream cheese and garlic with chopped pecans in food processor or blender and blend just until smooth. Add mayonnaise, dill and salt to taste and blend again. Form into a ball and arrange on a bed of lettuce. Sprinkle with additional dill. Serve with crackers.

Food & Recipe: STUFFED MUSHROOMS

Food & Recipe: STUFFED MUSHROOMS: "Ingredient 1 lb. sm. mushrooms 4 slices bacon, cooked and diced 5 tbsp. green pepper 1/8 tsp. sugar 1 tbsp. butter 1 med. onion 1 tsp..."

STUFFED MUSHROOMS

Ingredient
1 lb. sm. mushrooms
4 slices bacon, cooked and diced
5 tbsp. green pepper
1/8 tsp. sugar
1 tbsp. butter
1 med. onion
1 tsp. salt
2 (3 oz.) cream cheese, room
temperature
1/2 c. buttered bread crumbs or
cracker crumbs
Method
Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms; chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks.

Food & Recipe: TORTILLA ROLL

Food & Recipe: TORTILLA ROLL: "Ingredient 8 - 12 flour tortilla 1 (8 oz.) block cream cheese 1 sm. can black olives, chopped 1 sm. can diced green chilies Dash Tabasc..."

TORTILLA ROLL

Ingredient
8 - 12 flour tortilla
1 (8 oz.) block cream cheese
1 sm. can black olives, chopped
1 sm. can diced green chilies
Dash Tabasco sauce
Method
Cream together cream cheese, olives, chilies, Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.

WATER CHESTNUT WRAPPED WITH BACON

Ingredient
1 lb. bacon
4 cans whole water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar
Method
Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10.

EASY CHEESE BALL

Ingredient
12 oz. cream cheese
1 tsp. Worcestershire sauce
3 tbsp. liquid smoke
4 oz. sharp Cheddar cheese, finely
grated
1/4 c. EACH celery and bell peppers,
finely chopped, mixed
1/3 c. pecans, finely chopped
2 tbsp. dried minced onions
Dash Tabasco sauce
1/2 tsp. garlic powder

Method

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.

FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES

Ingredient
6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and
chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato
olives
1 lb. fettuccine
Light red wine like a bezujolias or
Garbaresco

Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve.

GINGER BREAD

Ingredient
2 eggs
3/4 c. brown sugar
3/4 c. molasses
3/4 c. melted shortening
2 1/2 c. flour
2 tsp. soda
2 tsp. ginger
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. baking powder
1 c. boiling water
Method
Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices, soda, and baking powder. Add to creamed mixture. Finally add the boiling water. Beat well. Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

Ingredient

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth. Heat gently until dissolved, and set aside to cool. Combine all other ingredients into gelatin mix, blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight.

1 med. unpared cucumber, very thinly
sliced (about 2 c.)
1 med. green pepper, cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

In medium bowl, combine cucumber slices with green pepper strips. In measuring cup, combine rest of ingredients, mixing well. Pour over cucumber mixture, tossing to coat well. Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally. To serve: Drain dressing from vegetables. Arrange vegetables attractively on large platter. To unmold mousse: Run a spatula around edge of mold; invert onto vegetables. Serve at once, with crackers as appetizer or as salad on bed of lettuce.

RISOTTO MILANESE

Ingredient

1/2 c. butter or margarine
3 slices of bacon
2 tbsp. olive oil
3 lg. peeled onions, diced
8 chicken livers, chopped into small
pieces)
1 lg. can chopped mushrooms
1 tsp. salt
1/2 tsp. black pepper
5 c. uncooked rice
10 c. boiling chicken broth
1/2 tsp. ground saffron or Mexican
safflower
Method

Place butter, olive oil and bacon in a small skillet. Heat until bacon starts to brown then into small bits. Add onions and cook until onions are medium brown. Add chopped livers, salt and pepper and stir. Brown for 5 minutes. Add rice, stir well and cook for two minutes. Add the boiling broth and saffron. Stir well, cover and simmer for 25 mintues. Test for doneness. If the rice seems too dry, add a little more broth.

LASAGNA

Ingredient
2/3 lb. lean ground beef
1 tsp. butter
2 onions
1 (14 1/2 oz.) can crushed tomatoes
2 tsp. tomato paste
1 beef bouillon cube
1 clove garlic, minced
1 tsp. dried basil
Salt and pepper
10-12 uncooked lasagna noodles

--SAUCE:--

1 tsp. butter
3 tsp. flour
2 c.milk
1 1/4 c. shredded Mozzarella cheese
Salt, pepper, nutmeg

Method

Saute ground beef in skillet with butter until it loses its pinkness. Transfer to a pot. Peel and chop onions, saute until transparent. Add to meat. Add tomatoes, tomato paste, bouillon cube, minced garlic, and seasonings. Cook over medium low heat, covered, about 20 minutes. For sauce, melt butter in a saucepan. Add flour. Stir to compare. Add milk, stirring. cook for 3 minutes until thickened. Add most the of the cheese. Let melt. Season to taste with salt, pepper and nutmeg. Pour half the sauce in bottom of an ovenproof casserole. Cover with lasagna noodles. Layer with meat, sauce and lasagna noodles. Pour remaining sauce over top. Sprinkle with remaining cheese. Bake at 400 degrees for about 20 minutes.

PASTA FAGIOLI

Ingredient
1 onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp. olive oil
1 (28 oz.) can crushed tomatoes
1 c. water
2 (16 oz.) cans white cannellini beans
3 tbsp. parsley or to taste
2 tbsp. basil or to taste
1/2 lb. tubettini or ditalini macaroni
Method
In medium saucepan saute onion and garlic in olive oil. Add crushed tomatoes, water, parsley and basil and stir. Cover. Place on high heat until boiling. Reduce heat and simmer for 30 minutes. Add cannellini beans, juice and all, until heated. Add cooked macaroni. Serve hot with grated Italian cheese. NOTE: Do not use more than 2 cans of beans if doubling recipe. Alumni Mom

HEART HEALTHY GARDEN PASTA MARINARA

Ingredient
3 c. coarsely chopped fresh plum
tomatoes
1 qt. prepared marinara sauce (select
one with less than 2 grams fat per
4 oz. serving)
2 tbsp. chopped fresh basil or 1 tsp.
dried basil
1 med. zucchini squash
1 med. yellow squash
1 med. red pepper
1 med. green pepper
1 lb. thin spaghetti or linguine,
uncooked
1 tbsp. olive oil
Fresh grated Parmesan cheese

Method

Combine the plum tomatoes and the prepared marinara sauce in a saucepan and place over medium heat. When almost to the boiling point reduce heat, cover and simmer for 20 minutes. Remove the cover, stir in the basil and continue to simmer about 15 to 20 additional minutes, until ready to serve. Wash vegetables. Cut squash in half lengthwise and then into thin slices. Core peppers and cut into 1/2" cubes. (Other fresh vegetables may be substituted.) Prepare pasta according to package directions. While pasta is cooking heat olive oil in a large skillet. Add the vegetables and stir fry until tender crisp. Drain pasta and combine with the cooked vegetables. Serve the vegetable pasta mixture with the marinara sauce and Parmesan cheese. Makes 8 servings, about 300 calories and 3 grams fat each. Dietary Department

PASTA & VEGETABLES

Ingredient

1 lg. onion, sliced
2 carrots, sliced
1 can chicken broth
Garlic cloves, as many as you like
1 bunch broccoli, cut up
2 tbsp. parsley
Summer squash, sliced (opt.)
1 red pepper (opt.)
2 tsp. Parmesan cheese
Salt & pepper to taste
1 lb. linguine
2 tsp. olive oil

Method

Saute in olive oil the onions and garlic. Then saute vegetables, add chicken broth and 2 teaspoons grated cheese. Add parsley, salt and pepper. Cook to tender. Serve over pasta with grated Parmesan cheese. Serves 2 to 3. Parent

RATATOOILLE WITH FETTUCINI

Ingredient
3 tsp. extra virgin olive oil
2 cloves fresh garlic
1 c. chopped onion
1 lg. eggplant, diced 1/4", skin on
3 med. zucchini, diced 1/4"
2 med. yellow squash, diced 1/4"
1 lg. red pepper, diced 1/4"
1 lg. green pepper, diced 1/4"
2 c. 1/4" mushrooms
3 tsp. fresh oregano
3 tsp. fresh basil
5 tomatoes, peeled, seeded & chopped
Salt & pepper to taste

Method

Heat oil in large saute pan, add garlic, onion and cook until tender. Add all vegetables and stir well. Let simmer for about 5 minutes. Do not over cook vegetables. Add fresh spices and salt and pepper to taste. Ratatooille can be served as a side dish, a vegetable, or a nice light meatless entree. Serves 10. Executive Chef Marriott, New York, NY

Food & Recipe: Miso Soup with Tofu

Food & Recipe: Miso Soup with Tofu

Kind Of Recipe: reciperesepmakanan: Perfect Tempura

Kind Of Recipe: reciperesepmakanan: Perfect Tempura

Food & Recipe: BEIJING DUCK

Food & Recipe: BEIJING DUCK

Miso Soup with Tofu

Miso soup is the most popular soup in Japan. Typical Japanese-style meals include a bowl of miso soup. As miso varies in saltiness, adjust the amount of miso to your preference.
Ingredients: 4
• 3 cups dashi soup stock
• 1 block tofu
• 3-4 Tbsps miso paste
• 1/4 cup chopped green onion
Preparation:
Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Try not to boil the soup after you put miso in.

BROWNIE BITES

Ingredient


12 tbsp. flour
6 tbsp. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3 egg whites
1 c. sugar (divided)
12 tsp. margarine

Method

Spray 8 inch square pan with Pam. In medium bowl, combine flour, cocoa, baking powder and salt. In a large bowl with mixer on high, beat egg and egg whites until foamy. Add 1/2 cup sugar and beat for 1 minute. Add remaining 1/2 cup sugar. Beat until slightly thickened. Beat in margarine (melted). Gradually stir in flour mixture just until evenly moistened. Pour into prepared pan. Bake in 350 degree oven for 20 to 25 minutes or until edges pull away from sides of pan. (Do not over bake). Cool completely. Cut into 2 x 2 inch bars. Makes 32.

SALMON PATE

Indredient
1 sm. onion, minced
1 (1 lb.) can red salmon, skinned &
boned
1 (8 oz.) pkg. cream cheese (low-fat
is fine), softened
3 tbsp. lemon juice
1 tbsp. horseradish
2 tsp. dried dill
1/4 c. parsley leaves, firmly packed
(1/8 c. minced)
1/4 tsp. liquid smoke
1 tsp. Worcestershire sauce
Dash of Tabasco
Salt & pepper to taste
Optional: Scallions, sliced; black
olives, sliced; mushrooms,
sauteed, chopped

Method

Prepare in food processor. Mince onions, add remaining ingredients and mix until smooth. Stir in scallions, black olives or mushrooms if desired. Refrigerate several hours. Serve on toast, crackers, pita bread or sliced raw vegetables. (Can be prepared with an electric mixer.)

Sausage-Cheese Balls

These little appetizers make a big hit with any crowd.

Ingredients
• 3 cups Original Bisquick mix
• 1 pound bulk pork sausage
• 4 cups shredded Cheddar cheese (16 ounces)
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 teaspoon dried rosemary leaves, crushed
• 1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
• Barbecue sauce or chili sauce, if desired
Method
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

RESEP MAKANAN: Slow Cooker Cranberry Barbecue Meatballs

RESEP MAKANAN: Slow Cooker Cranberry Barbecue Meatballs: "Cranberry-orange sauce adds a twist to these fix-and-forget appetizer meatballs everyone will love! Ingredients 1 cup barbecue sauce 1..."

Slow Cooker Cranberry Barbecue Meatballs

Cranberry-orange sauce adds a twist to these fix-and-forget appetizer meatballs everyone will love!

Ingredients

1 cup barbecue sauce
1/2 cup (from 9.2-ounce jar) cranberry-orange sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 packages (16 ounces each) frozen meatballs, thawed
2 tablespoons chopped fresh parsley
Directions
1. Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.
2. Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.
3. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally.

RESEP MAKANAN: Paella Rice

RESEP MAKANAN: Paella Rice: " Ingredient 1000 g Rice 200 g Butter 100 g Shallot 100 g Garlic 200 g Leek 50 g Red Chili 1 g Saffron ..."

Grilled Wild Duck Breast

A simple way to treat small duck - and it's a huge hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.

Ingredients 4 Portion

• 1/4 cup Worcestershire sauce
• 2 tablespoons olive oil
• 1/2 teaspoon hot sauce
• 2 tablespoons minced garlic
• 1/4 teaspoon black pepper
• 8 skinned, boned duck breast halves

Directions

1. Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
2. Preheat a grill for medium-high heat.

Grill the duck to desired doneness, about 6 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill. 

RESEP MAKANAN: RESEP MAKANAN: Mushroom and Spinach Gratin

RESEP MAKANAN: RESEP MAKANAN: Mushroom and Spinach Gratin: "RESEP MAKANAN: Mushroom and Spinach Gratin : 'Ingredient 500 g Portobello Mushrooms 10 psc 400 g Spinach ..."

Kind Of Recipe: Mushroom Soup Japanes style

Kind Of Recipe: Mushroom Soup Japanes style: " Make this soup with different kinds of mushrooms and harusame (cellophane noodles). Ingredient : 2 oz. harusam..."

RESEP MAKANAN: Mushroom and Spinach Gratin

RESEP MAKANAN: Mushroom and Spinach Gratin: "Ingredient 500 g Portobello Mushrooms 10 psc 400 g Spinach 100 g Fresh Parmesan ..."

Salad Nicoise

 Ingredient    
400 g Lettuce 
600 ml Tuna Fish
800 g Potato
50 g Olives
600 g Tomato
300 g Parmesan Cheese
400 port Green Beans
20 psc Quail Egg
   Dressing
200 ml Olive Oil(extra Virgin)  
60 gr Lemon(30ml Juice)  
200 gr Shallot  
10 gr Thyme  
10 gr Salt        
10 gr Black Pepper        
5 gr Parsley Flat
     Methods
 1. Prepare all ingrediens and set aside
 2. Toss in vinaigrette and arrange tuna loin on top.
 3. Finish with bacon pits, (optional)     

Kind of Recipe: Classical Caesar Salad with Home Cured Anchovies a...

Kind of Recipe: Classical Caesar Salad with Home Cured Anchovies a...: "Ingredient 20 g Cured Anchovies 80 ml Caesar dressing 40 g Bacon 20 g Parmesan shaved 200 g Romaine le..."

Classical Caesar Salad with Home Cured Anchovies and Crispy Apple Wood Bacon

Ingredient      
20 g Cured Anchovies
 80 ml Caesar dressing
 40 g Bacon 
 20 g Parmesan shaved
 200 g Romaine lettuce
 20 g Crouton
 1 port Seasoning
 Methods
 1. Cut Romain lettuce in pieces, cleaning    2. Drain out the water from lettuce, well mix with Caesar dressing. 3. Put Parmesan shaving, croutons and anchovies ontop
Caesar Dressing

L&P sauce 30ml, 

anchovy 60gr, 

garlic 30g,

 capers 30g,

 chive 100g, 

salt 15g, 

parmesan cheese 100g, 

olive oil 1,5 liter,

 white wine vinegar 250ml,

 egg 6pcs,

 lemon/lime 4pcs and 

gherkin 30g

Kind of Recipe: Tuna Pastrami - Soy dressing

Kind of Recipe: Tuna Pastrami - Soy dressing: " Ingredient 40 g Ginger 20 g Shallots 20 g Garlic 100 ml Vegetable Oil 70 ml Rice Vinegar 50 ml So..."

Tuna Pastrami - Soy dressing

 Ingredient    
 40 g Ginger
 20 g Shallots
 20 g Garlic
 100 ml Vegetable Oil
 70 ml Rice Vinegar
 50 ml Soy Sauce
 10 g Lime Juice
 70 g Water
Method
Ginger, shallot and garlic small dice than mix all ingredient

Kind of Recipe: Tuna Pastrami on greens in soy dressing

Kind of Recipe: Tuna Pastrami on greens in soy dressing: "Ingredient 80 g Tuna Loin 30 ml Soy Dressing 20 g Romaine lettuce 20 g Boston Lettuce 40 g Cucumber 40 g Radish 30 g Shallots ..."

Tuna Pastrami on greens in soy dressing

Ingredient

80 g Tuna Loin 

 30 ml Soy Dressing 

 20 g Romaine lettuce 

 20 g Boston Lettuce 

 40 g Cucumber 

 40 g Radish 

 30 g Shallots 

 20 g Spring Onion 

15 g Galangal 

  Methods 

 1. Cut lettuce and vegetable clean and set aside.   

 2. Sear the mmarinated tuna loin over high heat and let cool. 

 3.Toss all vegetables win dressing and arrange the sliced tuna on top.

    

ANEKA RESEP MASAKAN: Langkah-langkah membuat antena wajan bolic / anten...

ANEKA RESEP MASAKAN: Langkah-langkah membuat antena wajan bolic / anten...: "1. Siapkan material atau bahan membuat antena wajan bolic / antena wajan holic : USB WLAN, wajan / penggorengan, pipa pralon 3?, pipa pral..."

Langkah-langkah membuat antena wajan bolic / antena wajan bolic penguat signal GPRS / 3G / HSDPA :

1. Siapkan material atau bahan membuat antena wajan bolic / antena wajan holic : USB WLAN, wajan / penggorengan, pipa pralon 3?, pipa pralon 1.25? dan dop pralon, kabel USB yang di perpanjang dan USB Extender jika di perlukan.

2. Siapkan dop ( tutup ) paralon 3′. Lubangi wajan sebesar baut untuk menempelkan dop ( tutup ) paralon 3′ tersebut. Kemudian pasang dop ( tutup ) paralon 3′ ke dasar wajan. hasilnya akan seperti dibawah ini :

3. Jika dilihat dari belakang, body wajan tersebut akan tampak kelihatan montok dengan ekornya ( baut ).

4. Siapkan Modem USB WLAN anda. Tutup modem USB WLAN dengan karet untuk melindunginya dari hujan.

5. Masukan karet pelindung ke modem USB WLAN, sehingga hasilnya akan menjadi seperti dibawah ini :

6. Siapkan dop ( tutup ) paralon 1,25′. Masukan modem USB WLAN yang dilindungi karet ke paralon 1.25′ sebagai dudukan. Posisikan modem USB WLAN sekitar 5.3 cm dari ujung paralon yang paling jauh dari wajan.

7.  USB modem WLAN pada paralon, jika dilihat dari ujung yang lain :

8. Siapkan dop ( tutup ) paralon 3′ dan dop ( tutup ) paralon 1,25′. Lapisi dinding dalam dop ( tutup ) paralon  3′ dengan lakban aluminium atau alumunium foil dan tempelkan dop ( tutup ) paralon 1,25′ diatasnya. Untuk lebih jelasnya perhatikan gambar dibawah ini :

9. Kombinasi dop paralon 3′ dan 1,25′ jika dilihat dari belakang akan seperti ini :

10. Siapkan paralon 3′ sepanjang 20cm dan lapisi permukaan luar dengan lakban aluminium atau alumunium foil tapi jangan sampai ujung. Sisakan beberapa sentimeter yang dihitung dari fokus wajan. Lubangi paralon 3′  sekitar 5.3 cm dari ujung, untuk connector modem USB WLAN.

11. modem USB WLAN sudah dimasukan ke paralon. ujung modem USB WLAN akan tampak keluar pada jarak sekitar 5.3 cm dari ujung paralon.

12. Masukan/ pasang dop ( tutup ) paralon 3′ ke ujung paralon yang lebih dekat dengan modem USB WLAN.

13. Masukan ujung paralon yang satunya ke dop ( tutup ) paralon 3′ yang sudah dibautkan ke wajan tadi.

14. Antena wajan bolic / wajan holic selesai. Sambungkan kabel USB yang sudah di perpanjang dengan kabel UTP. Antena wajan bolic atau antena wajan holic siap digunakan. Akan tampak seperti dibawah ini 

ANEKA RESEP MASAKAN: BEIJING DUCK

ANEKA RESEP MASAKAN: BEIJING DUCK: "Ingredient 1 (5 lb) duck 2 tablespoons maltose or honey 2 tablespoons dry sherry 1 tablespoon wh..."

ANEKA RESEP MASAKAN: Mushroom and Spinach Gratin

ANEKA RESEP MASAKAN: Mushroom and Spinach Gratin: "Ingredient 500 g Portobello Mushrooms 10 psc 400 g Spinach 100 g Fresh Parmesan ..."

Mushroom and Spinach Gratin

Ingredient 


 500  g   Portobello Mushrooms 10 psc
 400  g   Spinach       
100  g   Fresh Parmesan        
40  g   Garlic          
2  psc   Whole Egg         
60  g   Crouton         
10  g   Salt              
10  g   Pepper Black 


Methods
 1. Clean the mushrooms and grill over high heat and set aside  
 2. Sautee the spinch with garlic season with salt and pepper     
3. Compign parmesan and egg, and fry the Chiabata croutons      
 4.Place the spinach on the mushroom top with cheese and bake for 6 minutes 
5. Finish with croutons               

BEIJING DUCK

Ingredient

1 (5	lb) duck
2	tablespoons maltose or honey
2	tablespoons dry sherry
1	tablespoon white vinegar
3	tablespoons cornstarch
10	scallions
1/2	cup hoisin sauce
2	teaspoons sesame oil
	Chinese pancakes

• Main Dish
• Time to Make Main Dish
• Whole Duck Main Dish

1. Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
2. Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint.
3. Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.
4. Tie a string on to the middle so you can hold the duck and hang it up.
5. Bring 6 cups of water to boil in a wok.
6. Add maltose or honey and stir to dissolve.
7. Add sherry and vinegar.
8. Make a slurry out of the cornstarch and add to wok.
9. When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
10. Repeat until duck is thoroughly moistened.
11. Repeat dunking once more.
12. Hang duck by string in a cool airy place with a bowl underneath to catch drips.
13. Leave for 4-6 hours until skin is dry and taught.
14. Put roasting pan on lower oven rack and fill with 2-3 inches of water.
15. Oil rack above pan.
16. Preheat oven to 350.
17. Remove chopstick and string.
18. Put duck on oiled rack in center of oven breast side up.
19. Cook 30 minutes.
20. Turn duck breast down for 45 minutes.
21. Turn breast up for 30 minutes or until skin is dark brown.
22. While duck is cooking make scallion brushes.
23. Trim roots,cut off most of green part, leaving a 3 inch piece.
24. Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.
25. Carve duck and separate meat and skin.
26. Mix hoisin with sesame oil and 1 tbl water.
27. To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up