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- Chicken in Coconut Milk (Bacolod Style) Recipe
- Grilled Cheese Sandwich Recipe
- Simple Chicken Salad with Herbs Recipe
- Cheesy Corn Salad
- The Art of Cooking Healthful Meals
- Fajita Marinades
- Yang Chow Fried Rice Recipe
- How to Make Soup?
- Light Vegetable Salad Recipe
- Coleslaw Recipe
- Earn Money Making Brownies
| Chicken in Coconut Milk (Bacolod Style) Recipe Posted: 26 Oct 2009 08:41 AM PDT Ingredients:
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Note: You can add chili to have a spicy taste.  |
| Grilled Cheese Sandwich Recipe Posted: 07 Sep 2009 08:48 AM PDT Ingredients:
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| Simple Chicken Salad with Herbs Recipe Posted: 01 Sep 2009 11:44 PM PDT
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Note: To save cooking time, stop by the grocery store and pick up one thats already roasted. |
| Posted: 16 Aug 2009 01:24 AM PDT Salads are wonderful treats for everyday meals and for every occasion. Aside from their cool and refreshing qualities, they also give color and appetite appeal even to the simplest meals. Salad originated from the Latin word “sal” which means “salt”. Hence, from the “sal” came “salad”. It is a dish made of salad plants or greens or in combination with other foods plus dressing. Ingredients:
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| The Art of Cooking Healthful Meals Posted: 24 Sep 2010 01:55 AM PDT Food authorities are becoming more aware and attentive to people's health and diet concerns. Majority of them are reexamining their menus and modifies their cooking practices adding new and healthful items on their list. Some of them have developed new menus which cater specifically to diet conscious people. Increased health consciousness has affected the way we think about food and the way we cook. Professional cooks are making their foods more healthful in several ways. Cooking healthful meals should not be complicated. Here are some of the modifications; 1. Using less fat in cooking. Cooking methods such as simmering, poaching, baking, steaming and grilling can be considered most healthful. Non stick pans are also becoming more widely used since little or no fat is needed. 2. Using unsaturated fats. When using fats, try substituting monounsaturated fats, such as olive oil or canola oil, for saturated fats when appropriate. 3. Emphasizing flavors. Taste is the most important factor in preparing nutritious foods. It requires knowledge on the principles of cooking and not on nutritional information alone. 4. Using the freshest and highest quality foods possible. Preparing nutritious and delicious foods with little or no added salt and with less reliance on high fat, high sodium sauces and condiments, it is important to use high quality natural ingredients at their peak of flavor such as fresh herbs, hot seasonings like chilies, ginger and pepper and flavorful ingredients like garlic and onions. 5. Storing foods properly. Foods in storage lose nutrients as they grow older and this process can be minimized by proper storing such as packing and refrigeration. 6. Modifying portion sizes. Huge slabs of meat are not necessary to serve satisfying meals. Smaller portions of well trimmed meats with an assortment of fresh vegetables and carbohydrates can be more healthful. 7. Giving customers a choice. Offer a menu with a variety of well balanced foods that clients can choose from. A good chef should be willing to modify menu items to meet the dietary requirements thus satisfying the customer. |
| Posted: 24 Aug 2009 08:45 AM PDT Marinades serves as a meat tenderizer and flavor enhancer. The process may last seconds or days depending on the texture of meat. All meats benefit from the tenderizing effects of marination. Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The process includes the use of brine , which led to the technique of adding flavor by immersion in liquid. The liquid can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. Here are different marinades which you can use for fajita or to your chicken, pork or beef dishes: Rosemary Garlic Marinade Mix together 1/2 cup olive oil, 1/4 cup pounded garlic, 3 tbsp chopped fresh rosemary leaves, 2 tbsp chopped fresh thyme, 2 tbsp chopped flat leaf parsley, 2tsp salt, 1 tsp pepper and 1/2 tsp red pepper flakes. Best for: Lambs, Pork Chops and Steaks and Chicken breasts. White Wine Marinade Mix together 1/4 cup chopped garlic, 1/2 cup olive oil, 1 cup white wine, 1/4 cup freshly squeezed lemon juice, 1/4 cup chopped fresh parsley, 2 tbsp chopped thyme, 1/2 tbsp salt and 1/2 tsp red pepper flakes. Best for: Seafoods and Chicken Greek Marinade Mix together 1/4 cup Yogurt, 2 tbsp chopped garlic, 1 tbsp salt, 3 tbsp dried oregano leaves, 2 tbsp olive oil and 1 1/2 tsp lemon juice. Best for: Lamb, Chicken, Beef or Pork for grilling or for making kebabs. Seafood Marinade Mix together 1 tbsp lemon juice, 1tsp oregano, 1/4 cup olive oil, 1 tbsp chopped garlic, salt and pepper. Best for: Seafoods – Squid, Fish or Shrimp Balsamic Marinade Mix together 1/4 cup balsamic vinegar, 1/2 cup olive oil, 4 tsp mustard, 2 tbsp chopped fresh rosemary leaves, 2 tbsp chopped fresh thyme, 1 1/2 tsp salt and 1/2 tsp pepper. Best for: Chicken Breast Fillet, Pork or Beef Steaks, ribs and Whole Chicken for roasting. Asian Marinade Mix together 2 tbsp soy sauce, 1 tbsp rice wine, 2 tbsp brown sugar, 1 1/2 tbsp sesame oil, 1 1/2 tbsp pounded garlic, 1/2 tsp toasted sesame seeds and 2 tsp chopped spring onions. Best for: Thinly sliced beef, pork or chicken. |
| Posted: 12 Sep 2009 07:24 PM PDT The Wisdom of the Chinese Kitchen Here is a simple Chinese fried rice recipe which your family would love: Ingredients:
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Chinese dishes has its own unique taste and flavor. So, if you want to discover The Wisdom of the Chinese Kitchen The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing |
| Posted: 12 Aug 2009 08:27 AM PDT Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot or boiling water, until the flavor is extracted, forming a broth. Traditionally, soups are classified into two broad groups: clear soups and thick soups. Thick soups are classified depending upon the type of thickening agent used: purees are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups are thickened with bechamel sauce; and veloutes are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain. Here are some tips when making soup. Always use soft water for making soup, and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Soup should always be made entirely of fresh meat that has not been previously cooked. An exception to this rule may sometimes be made in favour of the remains of a piece of roast beef that has been very much under-done in roasting. This may be added to a good piece of raw meat. Soup made of cold meat has always a vapid, disagreeable taste, very perceptible through all the seasoning, and which nothing indeed can disguise. The juices of the meat having been exhausted by the first cooking, the undue proportion of watery liquid renders it, for soup, indigestible and unwholesome, as well as unpalatable. Refrain from using cold meat for soups. Again, cold meat, even when perfectly good, and used in a large quantity, has no sufficient substance to flavour soup, or to render it wholesome. Soup, however, that has been originally made of raw meat entirely, is frequently better the second day than the first; provided that it is re-boiled only for a very short time, and that no additional water is added to it. Unless it has been allowed to boil too hard, so as to exhaust the water, the soup-pot will not require replenishing. When it is found absolutely necessary to do so, the additional water must be boiling hot when poured in; if lukewarm or cold, it will entirely spoil the soup. Greasy soup is disgusting and unwholesome. The lean of meat is much better for soup than the fat. Long and slow boiling is necessary to extract the strength from the meat. If boiled fast over a large fire, the meat becomes hard and tough, and will not give out its juices. Potatoes, if boiled in the soup, are thought by some to render it unwholesome, from the opinion that the water in which potatoes have been cooked is almost a poison. As potatoes are a part of every dinner, it is very easy to take a few out of the pot in which they have been boiled by themselves, and to cut them up and add them to the soup just before it goes to table. The cook should season the soup but very slightly with salt and pepper. If she puts in too much, it may spoil it for the taste of most of those that are to eat it; but if too little, it is easy to add more to your own plate. The practice of thickening soup by stirring flour into it is not a good one, as it spoils both the appearance and the taste. If made with a sufficient quantity of good fresh meat, and not too much water, and if boiled long and slowly, it will have substance enough without flour. |
| Posted: 30 Aug 2009 07:46 PM PDT Ingredients:
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| Posted: 11 Aug 2009 07:53 AM PDT Coleslaw is a salad consisting primarily of shredded raw cabbage. It can also include shredded carrots. There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, grated cheese, pineapple, or apple. It is usually mixed with a dressing which traditionally consists of vegetable oil and vinegar or a vinaigrette. In the U.S. coleslaw often contains mayonnaise; although many regional variations exist, and recipes incorporating prepared mustard are also common. A variety of seasonings may be added. The dressing is usually allowed to settle on the blended ingredients for several hours before being served. The cabbage may come in finely minced pieces, shredded strips, or small squares. Coleslaw is generally eaten as a side dish with foods such as barbecue, French fries, and other fried foods. Also, it is common as a sandwich ingredient, often placed on barbecue sandwiches, and on hamburgers and hot dogs along with chili and hot mustard. Here’s a simple coleslaw recipe: Ingredients:
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| Posted: 08 Sep 2009 10:15 PM PDT A brownie is a chocolate bar cookie which has a texture somewhere between a cake and a fudge. It is generally moist and chewy. Despite the fact that a brownie base is traditionally chocolate, there are a lot of possibilities for a brownie recipe for additional flavors. A brownie is a good starter for home business because of its simple preparation and also does not require expensive equipments. Just find a good and simple package and there you have a home base brownie delivery business. A brownie is also a good combination for an ice cream parlor business. Just be imaginative with the serving. You can make a brownie topped with ice cream and squirt some chocolate or strawberry syrup. You can also make a brownie topped with cream and some nuts or preserved or fresh fruits. Here are some brownie recipes which you can use as start up for your home based business:
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, sees to it that every ingredient and dish is imbued with its own brilliance and lore. For example, vegetables considered cooling, such as bean sprouts, were stir-fried with ginger, which is warming. Or stir-fried and deep-fat fried dishes were eaten with poached or steamed dishes in the same meal to offset the fatty qualities of the fried dishes. Chinese cuisine uses spare amounts of protein and a minimum of oil. Carbohydrates comprise essentially 80 percent of the diet
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