free recipes

Teriyaki Chicken for Two

recipes — Thu, 31 Jan 2008 22:25:04 CST

Recipe adapted from the "Help! My Apartment Has A Kitchen" cookbook. Haven't tried yet, but sounds super simple. Cooking time includes marinating time.

2½ hours 10 min prep
Change to: servings US Metric
3 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon corn oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
2 boneless chicken breast halves (about 10 ounces)

Combine the soy sauce, brown sugar, oil, ginger, garlic powder and black pepper in a medium-size bowl. Set aside.
Cut the chicken into strips. Add the chicken to the bowl and marinate in the refrigerator for 1 to 2 hours.
Preheat the broiler. Make sure the top oven rack is in the highest position, just under the broiling unit.
Place the chicken in a single layer on a baking sheet or thread the chicken strips onto skewers. Discard the marinade.
Broil the chicken for 3 to 4 minutes per side, until it is completely white and is just beginning to turn brown.

Calf's Liver and Onions recipe

recipes — Wed, 23 Jan 2008 18:38:48 CST

Ingredients :

1 lb calf's liver

1/4 cup ground sunflower seeds

1/4 tsp salt

1/4 tsp black pepper

1 tsp dried sage

Topping

2 medium onions cut in half & sliced thin

3 medium cloves garlic chopped

2 TBS balsamic vinegar

1/4 cup + 1 TBS chicken broth

2 TBS chopped fresh thyme

salt and pepper to taste

How to Prepare :

Turn broiler on high and place a metal oven-proof pan large enough for liver underneath heat to get hot. Do not use glass or pyrex for this. Rack should be just above the middle of oven or broiler, about 7 inches from the heat source. Heat the pan for about 10 minutes.

While pan is getting hot heat 1 TBS broth in a 10-12 inch stainless steel skillet. Saut鼯FONT> onions in broth over medium low heat for 15 minutes stirring frequently.

Add garlic, vinegar, thyme, and vinegar. Mix and add rest of the broth. Continue to cook for another couple of minutes.

While onions are cooking mix ground sunflower seeds with dried sage, salt and black pepper. Dust liver with this mixture.

Remove hot pan from broiler and place liver in it. Return to broiler, turn heat to low, and Quick Broil for about 3-5 minutes depending on thickness of liver. Do not turn, as it is cooking on both sides simultaneously. Serve topped with onions.

Paneer and Creamy Spinach Curry Recipe

recipes — Sun, 20 Jan 2008 18:28:05 CST

Level of difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 15 minutes

Ingredients

60mlml vegetable oil
1 tsp Cumin seeds
1 tsp chilli flakes
6 cloves Garlic, chopped
4 cm Ginger, peeled and chopped
750g baby spinach leaves
1/2 tsp Garam masala
120ml single cream
200g firm paneer, cut into 2cm cubes

Method

1. Heat the vegetable oil in a large pan set over a medium heat. Toss in the cumin seeds and chilli flakes then swirl them around in the oil for about 30 seconds.

2. Turn down the heat to low, add the garlic and ginger, and continue to cook for another few seconds. Tip the spinach into the pan, sprinkle in the garam masala, and stir to combine. Cook, uncovered, over a medium heat for about 8-10 minutes, until the leaves have cooked down and become really soft. Leave to cool.

3. Tip the leaves, along with any juices from the pan, into a food processor and blend until smooth (you could also finely chop the leaves). Return the pureed spinach to the pan, reheat, then pour in the cream. Just before serving, add the cubed paneer and warm through.

Fresh Tomato Salsa Recipe

recipes — Fri, 18 Jan 2008 14:41:08 CST

Ingredients

1 small onion, finely chopped

1 clove garlic, finely minced

2 Tbsp cilantro, finely chopped

1 lime, juiced

4 ripe plum tomatoes (approximately 12 oz.)

1-2 red chili peppers, or to taste

salt

above ingredients from easy recipes site supports.

Directions

In a small serving bowl, mix onion, garlic, cilantro, and lime juice. Sprinkle liberally with salt.

Dice plum tomatoes, discarding seeds and juice. Add to the serving bowl.

Put on a pair of gloves. Finely mince the chili peppers, using 1 with the seeds discarded for a medium-spicy salsa, or 2 with seeds for a very spicy one.

Mix the peppers into the salsa. Adjust the seasoning to taste.

Refrigerate until serving.

Note: the salsa will become a little watery. Drain off some liquid before serving, if desired, or serve as-is. Either way is fine.

Thai Prawn & Vegetable Curry Recipes

recipes — Thu, 10 Jan 2008 15:51:26 CST

Title: Thai Prawn & Vegetable Curry
Yield: 4

Ingredients

      1 tb oil
      2    carrots; sliced
    225 g frozen leaf spinach;
           -defrosted (8oz)
    225 g mushrooms; quartered (8oz)
      1 tb schwartz hot thai curry
           -blend
     75 g creamed coconut; (3oz)
    300 ml milk; ( 1/2 pint)
      1    vegetable stock cube
      1 ts thai fish sauce
      3    schwartz lemon grass stalks
    100 g frozen peas; defrosted (4oz)
    350 g cooked; peeled prawns
      1    ; (12oz)

Instructions

Heat the oil in a large frying pan or wok and fry the carrots for 2-3
minutes until softened. Squeeze the excess liquid out of the spinach and
add to the pan with the mushrooms and Hot Thai Curry Blend. Fry for 1-2
minutes.

Add the coconut, milk, stock cube, fish sauce and Lemon Grass. Bring to
the boil and simmer gently for 10 minutes. Stir in the peas and prawns
and heat through. Serve with rice.

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Converted by MM_Buster v2.0l.

Tiramisu-Italy Recipes

recipes — Wed, 09 Jan 2008 14:41:08 CST

Tiramisu

4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated

In a small bowl, combine the coffee and grappa; set aside

In a medium bowl, beat the egg whites until stiff; set aside.

In a large bowl, beat the egg yolks together with the sugar until thick and
lemon.colored. Add the marscapone and blend. Gently fold the egg whites into
the cheese mixture.

Place half of the biscuits in the bottom of a 10.inch square baking dish or
larger serving plate. Sprinkle with half of the coffee mixture. Cover with
half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4
hours before serving with grated chocolate.