Quesadilla - Hot recipes

I grew up making quesadillas, the benefit of having a Hispanic mother who is a great cook. "Queso" is cheese in Spanish. And a quesadilla is a toasted tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla. My favorites are mushrooms, olives, tomatoes, and onions. I don't cook these ingredients first, but it really is a matter of taste. You could if you wanted to.

Quesadilla Recipe

 
Ingredients

 
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil or grapeseed oil

Optional:

 
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado
Lettuce
Apple cider vinegar
Salt

  

1. Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. 
2. When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche. 
3.  3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.
   
   To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.
   
   Serve with the lettuce, salsa, sour cream, and guacamole.

Pumpkin Pie - Hot recipes

Ingredients
 

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
 

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Good Eats Roast Turkey - Hot recipes

Ingredients

 
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions

2 to 3 days before roasting:


Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.


Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.


Early on the day or the night before you'd like to eat:


Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Rocky road crunch bars - Hot Recipes

Ingredients

125g/4½oz soft unsalted butter

300g/10½oz best-quality dark chocolate, broken into pieces

3 tbsp golden syrup

200g/7¼oz rich tea biscuits

100g/3½oz mini marshmallows

2 tsp icing sugar, to dust

Preparation method

Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.

Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.

Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.

Refrigerate for about two hours or overnight.

To serve, cut into 24 fingers and dust with icing sugar.

Basic pancakes with sugar and lemon - Hot Recipes

Ingredients

 
For the pancake mixture

110g/4oz plain flour, sifted

pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter

To serve

caster sugar

lemon juice 

lemon wedges
 

Preparation method

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Top 10 Super Bowl Recipes 2011 - Delicious Recipes

It is that time of year again.  I look forward to Super Bowl Sunday all year for one reason.  The food.  Snack food galore.  Dips, appetizers, cold beers, and a lazy Sunday on the couch.  Here are my top 10 Super Bowl Sunday recipes.  What are you making for the Super Bowl?

1.  Italian Sub Dip – A NJ delicacy.  Italian meats and cheeses tossed in hot pepper spread and oil and vinegar.  Just as good as a regular.

2.  Spinach and Bacon Roll Ups – These make ahead tortilla wraps are the perfect party food.  Monterrey Jack cheese, red onions, cilantro, bacon, and spinach rolled into a crispy tortilla.

3.  Roquamole – Guacamole and blue cheese sounds weird, but let me tell you, it is amazing.  Everyone that eats it asks me for the recipe.  This is a must have at any casual get together.

4.  Nigella’s Chocolate Chip Chili – It is not Super Bowl Sunday without a pot of chili on the stove.  This chili takes even better if you make it the day before making it, perfect for your Super Bowl Party.

5.  Blue Cheese Bacon Dip -  This Blue Cheese Bacon Dip is one of my all-time favorites.  Bacon, cream cheese, blue cheese, walnuts, and chives baked together in this creamy dip.  Serve with crackers and apples.  I need to stop drooling all over my keyboard.

6.  Barbecue Chicken Sandwiches -  One of the easiest and most delicious sandwiches you will ever make.  Ciabatta rolls toasted with garlic butter and lots of shredded chicken with a tangy and sweet barbecue sauce.

7.  Buffalo Chicken Sliders – You have to have something covered in hot sauce and blue cheese.  This slider recipe is just as good as a chicken wing with far less of the mess.

8. Barbacoa -  This slow cooked shredded beef is perfect your football party.  You can make it ahead of time and serve it a million different ways.  This barbacoa is ridiculous rolled into a burrito.

9.  Roast Pork Sandwiches -  Brined pork roasted and sliced thin.  Served with a horseradish mustard sauce.  I have made this a million times.  A crowd favorite.

10.  Man Log -  The ultimate in Super Bowl party grub.  Sausage and cheese wrapped in a bacon blanket.  I am not proud to say that this will be the talk of your party.

Weight Loss Recipes 2011 - Weight Loss Diet

Where Do You Find Healthy Weight Loss Recipes

For the best weight loss recipes, look for a healthy cookbook,

Almost all healthy cookbooks have weight loss recipes, because weight loss recipes are healthy recipes.

Now, this simple article cannot give you a full cookbook of healthy weight loss recipes, but like Mary Swint from Lima Ohio, losing weight is a choice for getting healthy.

Mary says, "I chose to get healthy by losing weight. I did this by exercising and watching what I eat....I know as a healthcare worker that obesity is just as deadly as cancer." She lost 98 lbs .

Linda Hedington from Warsaw, IN lost 101 lbs . She said, "It's relieved some of my joint pain and has made me move so much better. I am off one of my blood pressure pills and my thyroid medicine has decreased three times."

So where do you find recipes and a healthy cookbook?

They are everywhere. Magazines have healthy recipes for losing weigh. Websites, book stores, hospitals, non-profit foundations, family, friends...product sites, weight management sites...everyone seems to offer recipes and help. Donna Krech is a weight loss professional who says it is lack of motivation that keeps us overweight.

In order to beat the yo-yo diet game, we need to find the motivation to DO it. Not just to lose the weight, but to retrain the metabolism so you can keep it off.

Recipes for weight loss should be healthy recipes that we can live with and eat with our families, take to parties and social gatherings. Here are a few recipes to help.

 

Creamy Parsley Veggie Dip

1 cup fat-free mayonnaise

1/3 cup mined fresh parsley

1 tablespoon Dijon mustard

1/2 teaspoon light salt

1 cup (8 ounces) fat-free sour cream

2 tablespoons finely chopped onion

1 garlic clove, minced

1/4 teaspoon pepper

Assorted fresh vegetables

In a bowl, combine the first eight ingredients. Cover and refrigerate at least 2 hours. Serve with vegetables.

Serves: 9 Fat grams: less than 1 Protein: 1.8

For Vegetables And Chips:

Touch Down Taco Dip

1 can (9 ounces) bean dip 4 ounces fat-free cream cheese

1/4 cup fat-free sour cream

1 tablespoon taco seasoning mix

1 garlic clove, pressed

1/4 cup (1 ounce) shredded veggie cheese

1/2 medium tomato, seeded and diced

2 green onions, sliced

1/4 cup pitted ripe olives

1 tablespoon finely chopped cilantro

Preheat oven to 350 degrees. Spread bean dip over bottom of baking dish. In a bowl, combine cream cheese, sour cream, taco seasoning mix and garlic. Spread mixture over bean dip. Grate cheese over top and bake for 15-20 minutes. Remove from oven and top with tomato, green onion, olives, and cilantro. Serve with tortilla chips.

Serves: 8 Fat grams: 1.9 Phase: 4 Protein: 5.2

Better Pizza

And Who Can Live Without Pizza?

Here's a pizza crust recipe that will be everybody's favorite:

This recipes can be found in the Thin and Healthy Forever Cookbook. Healthy cooking doesn't have to taste bad. Make healthy eating a habit. ...Everyone will thank you.

Thin and Healthy Pizza Dough.

1-1/4 to 1-1/2 cups all-purpose flour

1 package artificial sweetener

1 package active dry yeast

1 teaspoon canola or olive oil

1 tablespoon cornmeal

1/4 teaspoon light salt Non-stick cooking spray

For crust: mix 3/4 cup of flour, yeast, sweetener, and salt. Add oil and1/2 cup warm water (120-130 degrees). Beat with electric mixer on low for 31 seconds. Scraping bowl beat on high speed for 3 minutes. Stir in as much remaining flour as you can, then knead enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total). Shape into a ball. Place in a bowl sprayed with non-stick cooking spray; turn once. Cover; let rise in a warm place till double in size, approximately 30 minutes. Punch down; cover and let rest for 10 minutes.

On a floured surface, roll dough into a 14-inch circle. Place on a pizza pan sprayed with non-stick cooking spray and sprinkle with cornmeal. Build up edges slightly. Bake crust for about 10 minutes in a 425-degree oven or until lightly browned.

Suggestions: to top, fat-free sauce, favorite vegetables and or browned ground turkey, shrimp, or chicken. Return to oven and bake for approximately 10 minutes.

Serves: 8 Fat grams: 6.9 Phase: 2, 3, 4 Protein: 22.8

Best Cheese Choice: fresh Parmesan cheese

Good Cheese Choice: fresh mozzarella cheese.

(This ariticle is a reprint of my Ezine Ariticle, Weight Loss Recipes - A Healthy Cookbook For Living Real Life )

Other Things To Consider

Fellow Hubber, Matt Joseph, published this hub Healthy Weight Loss Plan: Nutrition 109 - Nutrient Timing Losing weight is not just about good weight loss recipes. This article will provide some not-so-common information that could be the difference-maker between whether you succeed or fail at losing weight. So read it carefully!

Texas Cheeseburgers - Hot recipes

Roasted poblano peppers and chili powder bring spice to these beefy grilled burgers.

Ingredients

 
1/2 medium onion, finely chopped
2 large poblano peppers, roasted, seeded, and chopped
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 pounds lean ground beef
8 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
4 large hamburger buns
Assorted condiments

Directions

1. Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.

2. Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.

3. Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments. Makes 4 burgers.

Test Kitchen Tip
To roast poblano peppers, heat oven to 425 degree F. Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.

Asian vegetable omelette Hot recipes

Quick, easy and full of flavour! 

Ingredients (serves 4)

2/3 cup vegetable stock
1/3 cup reduced-salt soy sauce
1/4 cup oyster sauce
2 garlic cloves, crushed
olive oil cooking spray
1 red onion, cut into thin wedges
200g shiitake mushrooms, thickly sliced
200g oyster mushrooms, thickly sliced
1 bunch broccolini, trimmed, cut into 3cm lengths
4 eggs
4 eggwhites
60g baby spinach, to serve

Method

• Combine stock, soy sauce, oyster sauce and garlic in a jug. Heat a wok over mediumhigh heat. Spray onion with oil. Stir-fry for 1 minute. Spray mushrooms with oil. Stir-fry for 2 minutes. Add broccolini. Stir-fry for 1 minute.
• Add stock mixture to wok. Stirfry for 2 minutes or until mixture boils and broccolini is tender. Remove from heat. Set aside.
• Whisk eggs and eggwhites in a large jug. Heat a non-stick frying pan over medium heat. Spray with oil. Add half the egg mixture and swirl to coat base. Cook for 1 to 2 minutes or until base of omelette is golden. Turn and cook for 1 minute. Slide onto a chopping board. Repeat with remaining egg mixture. Cut omelettes in half.
• Place omelette halves on plates. Top with spinach leaves and broccolini mixture. Fold over to enclose filling. Serve.

Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.

Berry tiramisu - Hot recipes

Ingredients (serves 8)

 
2 eggs, separated
1/4 cup caster sugar
250g mascarpone cheese
300ml thickened cream
300g plain sponge cake
1 cup strong espresso coffee, cooled
1 cup Bailey's Irish Cream liqueur
250g strawberries, hulled, diced
125g fresh or frozen blueberries
125g fresh or frozen raspberries

Method

• Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Fold in mascarpone. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
• Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Refrigerate for 30 minutes.
• Cut cake into 1cm cubes. Combine coffee and liqueur together in a jug. Combine strawberries, blueberries and raspberries in a bowl.
• Place 4 cake pieces in the bases of eight 1-cup capacity glasses. Pour 25ml of coffee mixture over each. Use a spoon to press cake into base. Top with 2 tablespoons of mascarpone mixture and 1 heaped tablespoon of berries. Repeat layers with remaining cake, coffee mixture, mascarpone mixture and berries. Cover. Refrigerate for 3 hours or overnight. Serve.

Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.

Meatball korma curry - Hot recipes

Here's a freeze-ahead dish that combines two family favourites - korma curry and meatballs. Not only is it a winner for feeding the kids, but it's right on budget at only $4 per serve.

Preparation Time

25 minutes

Cooking Time

45 minutes

Ingredients (serves 6)

800g lamb mince

1/2 cup chopped fresh coriander

80g (1/3 cup) korma curry paste

2 1/2 tsp finely grated fresh ginger

1/2 tsp salt

1 tbs vegetable oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

400g can diced tomatoes

400ml can coconut milk

2 dried bay leaves

1 cinnamon stick, broken in half

Steamed rice, to serve

Method

•  Place the mince, half the coriander, 1 1/2 tablespoons curry paste, 1 1/2 teaspoons ginger and the salt in a large bowl. Season with pepper. Mix until well combined. Roll tablespoonfuls of the mixture into balls.
• Heat oil in a wok over medium-high heat. Cook half the meatballs, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with remaining meatballs.
• Add the onion to the wok and cook, stirring occasionally, for 4 minutes or until golden. Add the garlic and remaining ginger, and cook for 1 minute or until aromatic. Add the remaining curry paste and cook, stirring, for 1 minute. Add the tomato, coconut milk, bay leaves and cinnamon. Reduce heat to low. Add the meatballs and cook, stirring occasionally, for 25 minutes or until the meatballs are cooked through. Stir in the remaining coriander. Discard cinnamon. Serve with rice.

Notes


Cooking tips: Wet your hands when shaping the mixture so it doesn't stick to your hands.

Occasionally stir the ingredients in the wok so they don't stick to the base and burn.

Brown the meatballs to seal in the flavour then return to the wok with the curry to finish cooking.

Make-ahead tips: To freeze: After cooking, set aside to cool to room temperature. Transfer to a large airtight container or divide between small containers. Place in the fridge to chill. Label, date and freeze for up to 3 months.

To thaw: Thaw overnight in the fridge.

To reheat: Reheat the curry in a large saucepan over medium-low heat for 15-20 minutes or until heated through.


Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.

Wonderful Veggie Curry - Hot Recipes

Ingredients:
3 tablespoons vegetable oil
3/4 teaspoon black mustard seeds
5 -6 medium garlic cloves, minced
1 -1 1/2 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon ground cumin
2 teaspoons ground coriander
3/4 teaspoon fennel seed
1 1/2 teaspoons turmeric
2 -3 teaspoons fresh gingerroot, grated
3/4 teaspoon cayenne
1/2-1 teaspoon salt (I use sea salt)
2 cups onions, chopped (can omit if you don't like) (optional)
2 medium carrots, sliced
3 cups sweet potatoes, cubed
1 medium head cauliflower, cut into florets
3/4 cup water
2 medium tomatoes, chopped
2 cups frozen green peas or 2 medium green peppers, chopped

Optional sides
 
plainsoy yogurt (optional) or dairy yogurt (optional)
cashews (optional) or slivered almond, lightly toasted (optional)
raisins (optional)
sliced banana (optional)


Directions:
1
Soften the onion, if using in a little water in a small pot. Set aside.
2
In a separate, large pot, begin steaming the sweet potatoes. After about 5-10 minutes add the carrots; in 5 more minutes add the cauliflower. Steam for 5 minutes more. (They don't need to be cooked yet, just basically warmed.).
3
Meanwhile, heat the oil over medium in a small frying pan;add the mustard seeds and saute till they begin to pop. Add the remaining spices and cook on LOW heat for a minute or two, be very careful not to burn them. Remove from heat.
4
Remove the steamer basket from the veggies, add the softened onion and stir in the spice mixture. Add water.
5
Bring to a gentle simmer and cook, stirring occasionally, for 20 minutes.
6
When sweet potatoes are tender but not totally cooked, add the tomatoes and peas/peppers (a combo works fine). Simmer for another 15 minutes.
7
Serve over your favorite basmati rice, with the garnishes for a more Indian-style meal. Enjoy!
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Have a question about this recipe? Write threough Comments.

Balti Fish Curry - Hot Recipes

Ingredients:

800 g white fish fillets
1 tablespoon vegetable oil
3 medium white onions, sliced thinly
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 red Thai chile, chopped finely (use more if you wish)
2 teaspoons ground turmeric
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 (400 g) cans whole tomatoes
salt
1/2 cup coconut cream
1/4 cup fresh coriander, loosely packed and finely chopped
1 tablespoon fresh mint, finely chopped

 Directions:

1

Cut fish into 2cm pieces.
2
Heat oil in wok or pan, cook onion, garlic, ginger, chilli and spices until onion softens.
3
Add undrained crushed tomatoes to onion mixture, season to taste and bring to boil.
4
Reduce heat, simmer, uncovered about 10 minutes or until sauce thickens slightly.
5
Add fish and coconut cream, bring to boil.
6
Reduce heat, simmer, uncovered about 10 minutes or until fish is cooked through.
7
Just before serving, stir in coriander and mint.
8
Serve with rice.
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Qaubuli Palau (Yellow Rice With Carrots and Ground Beef) - Hot recipes

 Ingredients:

1 lb basmati rice

6 tablespoons olive oil
2 medium onions, chopped
1 1/2 lbs ground beef
salt
pepper
2 large carrots
1/4 cup raisins
2 teaspoons garam masala or 2 teaspoons bahrat mixed spice 1/4 teaspoon saffron

Directions:

1  Rinse the rice several times in cold water until the water runs clear. Add fresh water and leave the rice to soak for at least half an hour.
2  Preheat oven to 325.
3  Heat 2 tablespoons of oil in a large pan and add the onions; stir and cook until brown. Remove the onions and set them aside.
4  Add ground beef to the hot oil. Brown the meat. Add one cup of water and salt and pepper to taste. Bring to a boil, then lower the heat, cover and simmer until the meat is tender. After the meat is cooked, remove it from the broth and set it on a plate.
5  Grind the onions to a pulp and add them to the meat broth.
6  Wash and peel the carrots and cut into pieces the size of matchsticks. Heat 2 tablespoons of the oil in a small pan and add the carrots. Cook gently until the carrots are lightly browned and tender (adding a little water, which will evaporate during cooking). Add the raisins and cook gently until they begin to swell. Remove the raisins and carrots from oil.
7  Bring 5 cups of water to a boil in a pot and add 1 teaspoon of salt. Add the rinsed rice to the boiling water. Parboil for 2 to 3 minutes, then drain in a large sieve.
8  Pour the rice into a large casserole and sprinkle with garam masala and saffron.
9  Measure ¾ cup of the reserved meat juices and pour over the rice, stirring once. Place the cooked meat on one side of the pan and the carrots and raisins on the other adding the reserved oil cook for 25 minutes in the preheated oven.
10  To serve, remove the carrots and raisins and set aside. Place the rice on a serving platter. Top the rice with the meat, then garnish with the carrots and raisins.
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Have a question about this recipe? Write through comments..!

Soul Food Recipes - Okra, Corn and Tomatoes

"Okra and onions are fried with bacon, then simmered with tomato and corn in this delicious side dish that is especially good served alongside cornbread. This recipe is a longtime family favorite."

Ingredients

• 2 slices bacon, chopped
• 1 medium onion, chopped
• 1 (10 ounce) package frozen cut okra
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (20 ounce) package frozen corn
• 1 tablespoon file powder
• salt and pepper to taste

Directions

1. Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
2. Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

Nutritional Information 

Amount Per Serving  Calories: 167 | Total Fat: 5.3g | Cholesterol: 6mg

Chinese Food recipes - Chinese Chicken Hot Cooking recipes

Chinese food in Chinese cuisine having been served to generations of Americans has a powerful influence on our culinary culture. For several of us, the savory and salty china food and succulent Chinese dishes served in the Spartan restaurants called “Dragon Garden” and “Five Happiness” are their first taste of Chinese cuisines or even a foreign cuisine. Chinese food and china cuisine is so much popular around the world that almost all towns and cities in every country own a Chinese food restaurant offering traditional Chinese food recipes. Chinese recipes cooked worldwide are rich in both ingredients and flavor. But true Chinese cooking in Chinese cuisine, with which each authentic Chinese recipe is cooked in china, is worlds away from these flavorsome dishes we eat. Yes, china cooking is very simple and fast. China recipes in Chinese cookbooks reveal that China is nothing less than a universe of food. This selection of Chinese recipes includes both traditional china recipe and modern Chinese food served in local Chinese restaurants.

Description

Chinese chicken recipe, one of the very simple Chinese chicken recipes. ThisChinese chicken recipe is baked Chinese chicken with very few ingredients added in the recipe.

Ingredients

3 lbs chicken 
4 tablespoons tomato sauce 
2 tablespoons soy sauce 
1 tablespoon dry sherry 
1 tablespoon white vinegar 
1/3 teaspoon chili powder 
1 clove garlic, crushed 
1 piece green ginger, grated (1-inch)

Recipe

1. Wash and dry chicken. 
2. Combine the rest of the ingredients together and mix well. 
3. Add the chicken, coat well with the marinade. Allow to stand several hours or overnight in refrigerator. 
4. Place chicken in a baking dish and pour over marinade. Cover dish with foil. 
5. Bake in a moderate oven 1 1/2 hours, remove foil, bake a further 30 minutes, brushing frequently with marinade.