May 19th, 2008 by alice
Tags: Cabbage, Coconut, Spiced
INGREDIENTS
- 8ounces cold pre cookedcabbage
- 2ouncesbutter
- 1teaspooncumin seeds
- 4dried red chilies
- 1mediumonion, sliced
- 1carrot, grated
- 2tablespoonsdesiccated coconut
- 1/2teaspoonsalt
- 1tablespoonlemon juice
DIRECTIONS
- Melt the butter in a pan and fry the cumin seeds and red chillies for 30 seconds.
- Add the onion and fry for 3 minutes.
- Add the cabbage, carrot, and the coconut.
- Stir till the contents of the pan are heated through.
- add the salt and lemon juice.
- Serve with any meat curry.
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May 19th, 2008 by alice
Tags: Brown, Flavored, Fry, Rice, Stir, Tofu, Vegetables
INGREDIENTS
- 2tablespoonsolive oil
- 3garlic cloves, minced
- 1piecefresh ginger, peeled and finely chopped
- 1mediumred bell pepper, cut into 1-inch chunks
- 1mediumyellow bell pepper, cut into 1-inch chunks
- 3cupscooked brown rice
- 3tablespoonsreduced sodium soy sauce
- 1teaspoontoasted sesame oil
- coarse salt, to taste
- fresh ground black pepper, to taste
- 1pinchred pepper flakes (optional)
- 3scallions, halved lengthwise and thinly sliced
- 8ounces flavoredbaked tofu(cut into 1-inch cubes)
- toasted sesame seeds (optional)
DIRECTIONS
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
- Add tofu; stir-fry until golden brown, about 2 minutes.
- Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
- Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
- Stir in sesame oil & sesame seeds, if using.
- Season with salt and pepper; garnish with scallions.
- Serve hot.
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May 19th, 2008 by alice
Tags: , Chicken, Parmigiana
INGREDIENTS
- 2largeeggs, slightly beaten
- 1teaspoonsalt
- 1/4teaspoonblack pepper
- 3wholeboneless skinless chicken breasts, split
- 3/4cupbreadcrumbs
- 1/2cupvegetable oil
- 1 (15 ounce)cantomato sauce(puree, or Italian tomatoes, which you should then crush)
- 1/2teaspoonbasil
- 1garlic clove, crushed
- 1tablespoonbutter
- 1/2cupparmesan cheese, grated(or more)
- 8ouncesmozzarella cheese, sliced thin and cut into triangles
DIRECTIONS
- Flatten the chicken breasts with a mallet.
- Then start to heat the oil in a large frying pan.
- While the oil is heating, combine the eggs, salt and pepper.
- Dip the breasts into the egg mixture, and then into breadcrumbs.
- About now, start to preheat the oven to 350 degrees.
- When the oil is hot, brown breasts on both sides, then drain them on paper towels.
- Transfer breasts to a baking dish that will hold them all in one layer.
- Drain all but 1 teaspoon of the remaining oil from frypan.
- In the frypan, saute garlic for 1 minute, then add tomato sauce (puree) and basil, and bring to a boil.
- Turn down and simmer for 10 minutes, then stir in butter.
- Pour tomato mixture over chicken breasts, and sprinkle with parmesan.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and put mozzarella slices neatly over chicken pieces.
- Bake uncovered for another 10 minutes.
- Serve and enjoy.
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May 19th, 2008 by alice
Tags: Cheeseburger, Chowder
INGREDIENTS
- 14 1/2ouncesground beef(reserve fat)
- 3 1/2ounces diced freshyellow onions
- 2 3/4quartswater
- 2ouncescream soup
- 2 1/4ouncesbeef base
- 7 1/4ounces dicedfresh tomatoes
- 1/2teaspoonwhite pepper
- 8ounces shreddedmild cheddar cheese
DIRECTIONS
- In a large soup kettle, saute ground beef and onion for 10 to 15 minutes or until beef is thoroughly browned, no pink and minimum internal temperature is 155 degrees F. (for 15 seconds).
- Break up meat into small crumbles as it cooks.
- Do not drain.
- Add water, cream soup base, beef base, potatoes, tomatoes and pepper.
- Bring to a boil and cook for 8 to 10 minutes or until potatoes are just tender, stirring occasionally.
- CCP– Minimum internal temperature should be 155 degrees F. (for 15 seconds) or above. CCP– Hold hot (140 degrees F. or above) for use.
- As needed for service, add 7 oz cheese to each 1 gallon soup mixture.
- Stir to melt cheese.
- CCP– Hold hot (140 degrees F. or above) for service.
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May 19th, 2008 by alice
Tags: Baked, Salmon, Seasoned
INGREDIENTS
- 1lbsalmon fillets
- 1tablespooncider vinegar
- 1tablespoonworcestershire sauce
- 1tablespoonlemon juice
- 1teaspoonsalt
- 1teaspoonprepared mustard
- 1/8teaspoonblack pepper
- 1/2cupunsalted butter, melted
- 1/4teaspoonpaprika (optional)
- 1/2teaspoondried parsley (optional)
DIRECTIONS
- Preheat oven to 450 degrees F.
- Arrange filets in a shallow baking dish.
- Mix together the remaining ingredients, & pour half of this mixture over the fish.
- Bake 20 minutes, basting with the remaining sauce.
- When done, sprinkle with paprika & chopped parsley, if desired.
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