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scotsfiancee
4th July 2006, 14:51
Hello guys i have found this site, and i think it would be more interesting for your wife.Its all about ASIA's food. Of course filipino foods as well..check this site then it will help you alot in cooking http://asiarecipe.com/philippines.html :Rasp:[/url] :Rasp: :Rasp: :Rasp:

maldita
11th July 2006, 22:04
Nice link. Maybe seeing it online will make him stick to the ingredients. My fiance loves to cook but my problem with him is he always has "guest star vegetables"! Imagine eating sinigang with carrots, mushrooms and patola. ugh! He proudly says "It's British sinigang, honey!"

scotsfiancee
12th July 2006, 10:47
Nice link. Maybe seeing it online will make him stick to the ingredients. My fiance loves to cook but my problem with him is he always has "guest star vegetables"! Imagine eating sinigang with carrots, mushrooms and patola. ugh! He proudly says "It's British sinigang, honey!"






:doh Oh God i cant imagine to eat that sinigang...hahhahahah better cook lumpia shanghai its more nice..dont like much of sour foods!!

scotsfiancee
22nd July 2006, 07:40
Fresh Tomato and Feta Salad

We went camping one weekend, and each of us brought a dish to pass to go with the grilled meat. One of my friends brought this delightfully light, tasty and refreshing salad. It's a great side-dish to help use up the last of the season's fresh, home- grown tomato crop. The salad bowl was emptied quickly, with most of us wishing for more!!

1/4 cup plain low-fat yogurt
4 large fresh tomatoes, cored and wedged
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 garlic clove, finely minced
3 scallions, finely minced
1 teaspoon ground cumin
1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried)
pepper, to taste
3 ounces feta cheese, crumbled

1. Set yogurt in a fine strainer and drain for 30 minutes. Discard liquid.
2. Meanwhile, toss tomatoes with salt in a bowl, set aside 15 to 20 minutes until liquid accumulates.
3. Whisk all other ingredients, except feta cheese, together. Pour over tomatoes and juice and toss. Let stand 5 minutes.
4. Place feta on top of tomatoes and serve.

scotsfiancee
22nd July 2006, 07:41
My Bake Sale Butter Rings

are named so because they're cheap to make, easy to make, taste good, and help to net good profits at bake sales. Just a little topping to the powdered sugar glaze, like a walnut half sliced thinly with a razor blade and strewn on top of the glaze really adds to its eye appeal.

For the dough:
1 cup milk
1/2 cup sugar
1 teaspoon salt
1/2 cup margarine
1/4 cup warm water
1 (1/4 ounce) envelope dry yeast
4 cups all-purpose flour
1 egg
1/2 teaspoon lemon extract
yellow food coloring (optional)

Optional Fillings (use one or more):
cinnamon
sugar
raisins
ground nuts
candied cherries
thick fruit filling

1. Scald milk; add 1/2 cup sugar, salt, margarine, flavoring and a few drops of food coloring, if using it.
2. Cool to lukewarm.
3. Dissolve yeast in 1/4 cup very warm water in mixing bowl.
4. Add lukewarm milk mixture, egg, and 2 cups flour.
5. Beat until smooth.
6. Stir in 2 more cups flour to make stiff batter.
7. Cover and refrigerate two hours (or up to two days).
8. Roll dough into two 14" x 7" oblong shapes.
9. Now, if you desire, you can scatter any of the above listed filling ingredients onto dough, or you can leave it plain.
10. Roll up lengthwise and seal edges.
11. Form into two rings, sealed edges down on greased baking sheets.one to a sheet and seal ends.
12. With a sharp knife, cut 2/3 through rings at 1 inch intervals.
13. Twist each section sideways.
14. Cover, and let rise in warm place until doubled, about an hour.
15. Bake at 375 degrees F. about 25 minutes.
16. Frost while warm with thin confectioners glaze and sprinkle with chopped nuts or your choice of toppings.
17. Makes two large rings.

scotsfiancee
22nd July 2006, 07:42
Sweet Chili Oysters

A tasty and simple way to grill oysters.

12 oysters, shucked ,with lower half of shell retained
12 tablespoons tasty cheese, grated
12 teaspoons sweet chili sauce

1. Fill each oyster shell with grated cheese.
2. Top each with a teaspoon of sweet chili sauce.
3. Cook on a medium grill until cheese has melted.

scotsfiancee
22nd July 2006, 07:46
Chicken Salad

This is a very easy and elegant chicken salad recipe given to me by my sister. Serve it on croissant rolls, add a pasta salad and fresh fruit salad and you have a very nice meal.
2 1/2 cups cooked chopped chickens
3 cups chopped celery
1 bunch green onions, chopped use a few of the green tops
1/2 cup toasted sliced almonds
1 cup mayonnaise
1/2 cup half-and-half
1 tablespoon white balsamic vinegar
2 1/2 cups red seedless grapes or green seedless grapes, cut in half

10 servings

scotsfiancee
22nd July 2006, 07:53
Peppered Steak With 5 Star Gourmet Steak Sauce

This is so nice your mouth will still be watering after you finish it. Do not buy shop made pepper steak; the homemade pepper steak is so much better. A must try.
SAUCE
1/2 diced tomatoes
salt
pepper
1 tablespoon dry sherry
2/3 cup tomato sauce
1/3 cup water
2 teaspoons paprika (A red powder made from grinding dried sweet red peppers)
oil

PEPPERED STEAK
1 large rump steak(The round is the rear leg of the cow), cut in half
4 tablespoons crushed peppercorns
1 egg
fresh parsley

scotsfiancee
22nd July 2006, 08:01
Peach Chicken Spring Salad

Grilled chicken with peaches on salad greens and fried rice noodles; better than you'd think and easy to make! The main idea for this dish came from my wife who was in the mood for peaches. What can I say, it turned out to be a great idea! Now it's becoming a staple dish for us. Despite the oil called for in the recipe, it is actually a very healthful recipe because most of the oil is in the chicken marinade and does not actually end up in the food itself. Makes a good main dish, a bit too much for a side salad.

1/2 cup olive oil
1/2 cup canola oil
1/2 cup soy sauce
1/4 cup maple syrup
1 (15 ounce) can peaches
1 lime, juice of
1 teaspoon toasted sesame oil
1/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1 1/2 tablespoons salt
1 dash onion powder
1 dash garlic powder
1 cup water
1 teaspoon black pepper
1 head lettuce
1 (12 ounce) package chow mein noodles (or 1 recipe for fried rice noodles)
4 chicken breasts
1 large carrot
1 tablespoon sesame seeds

1. Mix together well: olive oil, canola oil, soy sauce, maple syrup, juice from canned peaches, lime juice, sesame oil, balsamic and cider vinegar, onion powder and garlic powder.
2. Reserve 1 cup of this mixture for the salad dressing.
3. Season the reserved 1 cup of dressing with salt to taste.
4. Refrigerate the dressing until needed.
5. To the remaining mixture, add the rest of the salt as well as the water and pepper.
6. In a large bowl or freezer bag place the chicken breasts in this mixture and marinate for at least 3 hours or overnight in the refrigerator.
7. After marinating, grill the chicken on hot grill until cooked through and no pink remains in the center, about 15 to 20 minutes depending on the grill and the thickness of the chicken breasts.
8. Discard the used marinade- do not use this for dressing the salad (that is what the reserved cup of dressing is for).
9. Arrange lettuce leaves on 4 single-serving plates and decorate with fried rice noodles.
10. Using a peeler, slice the carrot into thin strips and arrange on the plates.
11. Slice the chicken breasts and arrange on top of the salad with several peach slices.
12. Before serving, drizzle with the reserved dressing (shake well first) and sprinkle with sesame seeds.

scotsfiancee
22nd July 2006, 08:02
Chicken Curry Deep Fried in a Young Coconut

I had this delightful chicken and also beef curry deep-fried in a coconut in Fiji. I had to come up with my own ingredients and how to cook the coconut as the chefs would not divulge the way he prepared the curry or coconut. This recipe takes a while to prepare, but is well worth the effort. The flavor of the young coconut permeates through the curried mixture when deep-fried and is very tasty.

BEER BATTER MIXTURE FOR COCONUT:
6 fluid ounces light beer
5/8 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon Hungarian paprika or regular paprika
3/4 teaspoon baking powder

CHICKEN CURRY:
1 large young green coconut (the green is cut away when purchased in stores and the color is white)
2 tablespoons extra virgin olive oil
8 ounces boneless skinless chicken breasts
1/2 teaspoon turmeric
2 teaspoons curry powder
1 teaspoon chili powder
2 small whole cloves
1 cinnamon stick (1 inch long)
1 teaspoon finely grated fresh gingerroot
2 garlic cloves, grated
1/4 teaspoon salt
1/8 teaspoon ground cardamom
2 fluid ounces fresh coconut juice, reserved from young coconut
1 small onion, finely chopped
1 medium potato, peeled and cut into 1/4 inch cubes
1 medium celery rib, chopped small
1 small carrot, peeled and grated
3 dashes cayenne pepper (optional)
1/4 cup whipping cream
enough vegetable oil, for deep frying to completely cover coconut

1. BEER BATTER.
2. Measure beer into a mixing bowl.
3. Add flour and mix with a fork until blended and smooth.
4. Add salt, paprika, baking powder and mix well.
5. Prepare this mixture at least 1 hour before coating coconut.
6. CHICKEN CURRY.
7. For those who are fortunate and can get a whole, fresh green coconut, DO NOT PEEL the exterior, use the coconut as is. Remove the top of the young coconut by using a heavy sharp knife or a cleaver; tap knife with a hammer to help cut the coconut. Reserve cap to be used later. Pour coconut liquid into a bowl and reserve.
8. Heat a frying pan on medium-high heat.
9. Cut chicken breast into bite size pieces.
10. Add olive oil, chicken pieces and stir-fry for 2 minutes.
11. You may also use half white meat and half dark meat if desired.
12. Stir in turmeric, curry powder, chili powder, whole cloves, cinnamon stick, grated ginger root, grated garlic, salt, cardamom and stir well to coat chicken.
13. Add coconut liquid, onion, potato, celery, grated carrot and cayenne pepper; stir to mix.
14. Cover and cook for 2 minutes, stirring occasionally.
15. Stir in whipping cream and cook for 1 minute longer, stirring freqently.
16. Spoon curried mixture into coconut.
17. Replace the cap of the coconut.
18. Spoon batter mixture over entire coconut to coat well.
19. Heat oil to 375 F in a narrow tall pot or a deep fryer.
20. Pot should be large enough to accomodate the coconut with at least one inch space all around for the cooking oil.
21. Carefully lower the coated coconut into the hot oil using 2 forks.
22. Deep fry for 30 minutes.
23. When done, remove coconut from the hot oil with a 2 prong fork or use 2 forks.
24. Remove coconut cap carefully as the curry mixture will be steaming.
25. Spoon curried mixture out of the coconut and serve over hot cooked rice.
26. You may also eat the deep fried coating on the coconut.
27. You may also substitute and use beef of your choice instead of chicken.
28. If you have mixture left over when you fill the coconut, fry mixture for about 15 minutes and serve along with the coconut deep fried mixture.

ervenescence
22nd July 2006, 20:13
Recipe thread by Scotsfiance :Erm:

now i feel hungry. :NoNo:

scotsfiancee
23rd July 2006, 08:58
LOl...get some here :D :party-smiley-012:

scotsfiancee
23rd July 2006, 12:38
White Spaghetti or Carbonara
Great pasta dish.Try then....

12 ounces spaghetti
1 tablespoon olive oil
1 onion, chopped
4 ounces bacon or pancetta, diced
1 clove garlic, chopped
3 eggs
1 1/4 cups heavy cream (all purpose cream)
2 ounces parmesan cheese (1/2 cup when grated)
salt and pepper

4 servings for 15 minutes

1.Cook the pasta following the instructions on the package.
2.Meanwhile, heat the oil in a frying pan and saute the onion and bacon for 5 minutes, until softened.
3.Stir in the garlic and saute for 2 minutes, stirring.
4.Beat the eggs in a bowl, then stir in the cream and season with salt and pepper.
5.Grate the parmesan cheese and stir it into the cream mixture.
6.Stir the cream mixture into onion and bacon and cook over low heat for a few minutes, stirring constantly until heated through.
7.Season to taste.
8.Drain the pasta thoroughly and put into a large serving bowl.
9.Pour on the sauce and toss to coat.
10.Serve.

scotsfiancee
29th July 2006, 11:43
~~~ Garden Chow Chow ~

Another great recipe to use up all those wonderful garden veggies! I don't add green tomatoes because my family doesn't care for them, but I sometimes add sliced celery instead (I love celery!!) You can play around with the amounts to suit your taste, or add/delete veggies as you wish.

1 lb carrots, peeled and sliced
1 head cabbage, shredded
3 medium zucchini, sliced
1 lb onions, sliced
10 medium green tomatoes, sliced (optional)
1 1/2 heads cauliflower
4 cups sugar
1/2 gallon white vinegar
1 tablespoon dry mustard
1 tablespoon celery seeds
1/2 tablespoon dried turmeric

1. Slice onions and salt to taste.
2. Let set 3 hours.
3. Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
4. After 3 hours, drain onions on paper towel, but do not rinse.
5. Cook carrots and cauliflower in vinegar and spices for 5 minutes.
6. Add all other ingredients.
7. Cook until very hot, about 10 minutes.
8. Pack in jars.

scotsfiancee
5th August 2006, 23:34
"Warm Eggplant Salad"

Tasty warm eggplant salad, great served with yogurt and my Fennel and Sea Salt Pita Bread Crisps

2 large eggplant
20 ml olive oil, plus
extra olive oil, to brush
sea salt
3 large tomatoes, roughly chopped
3 garlic cloves, crushed
2 teaspoons ground paprika
1/2 teaspoon ground cumin
1 small red chili, seeds removed, finely chopped
1 tablespoon brown sugar
1 teaspoon salt
20 ml lemon juice
20 ml red wine vinegar
pepper
3 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons fresh coriander, chopped

1. Preheat oven to 200C (400F).
2. Peel strips off the eggplant skin with a vegetable peeler, slice eggplant into 1cm (just under 1/2 inch) thick slices.
3. Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt.
4. Cook for 30 minutes.
5. Remove from oven, if eggplant is a little dry, sprinkle with water, cool for 5 minutes, then cut into 1 cm cubes and set aside.
6. Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt.
7. Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper.
8. Add to the reserved eggplant, stir through herbs.
9. Serve warm or at room temperature.