Cuisine at Home - Art Cuisines Worldwide

Tandoori Chicken

2011-12-04T10:22:00.000-08:00

Ingredients

Ingredients:
4-5 chicken legs (skinless),
juice from one lemon,
salt,
2 teaspoons paprika,
2 cloves of garlic,
ginger,
350g yogurt,
2 teaspoons chili powder (red),
one teaspoon of cumin,
cinnamon and cardamom (all crushed),
1 pinch saffron 1 / 2 teaspoon ground cloves.

Preparation:

Wash the chicken legs, the paste, cut second year (the wrist) and rub well with lemon juice, salt and paprika. Garlic and ginger peel, chop finely and mix with yogurt and other spices. Place chicken thighs in yogurt marinade and leave at least an hour in the refrigerator, as to penetrate. Remove the meat and fry about 25 minutes on the grill, spinning a few times and sprinkle it with marinade.

Cheese salad (brynza frecata)

2010-02-11T23:37:00.001-08:00

Brynza is Romanian brined white sheep's milk cheese resembling Feta.

Ingredients
6 serves

1/2 lb Brynza cheese, or feta
1/2 lb Unsalted butter, softened
2 tb Finely cut fresh chives
2 tb Finely cut fresh fennel leaves or 1/2 ts powdered
2 tb Finely chopped fresh dill
1 ts paprika
1 ts Caraway seeds
1 ts Finely cut garlic (optional)
salt, pepper to taste

Decoration
2 md tomatoes; sliced
1 boiled egg; sliced
fresh parsley sprigs

Direction

Rub cheese thru med-meshed sieve into bowl with back of spoon, or force cheese thru a food mill set over bowl. Add butter and beat vigorously with wooden spoon, mashing cheese and butter together against sides of bowl until mix is light and fluffy. Beat in chives, fennel, chopped parsley, paprika, caraway, garlic and taste for seasoning.

Suiggestion
Serve at room temp with rye or pumpernickel bread as a 1st course or as an accompaniment to cocktails.

Chicken Scarpariello

2010-01-30T20:17:00.000-08:00

Ingredients

4-5 skinless, boneless chicken breasts
3 tbsp flour
2 tbsp olive oil
2 tsp butter or non-hydrogenated margarine
1/4 medium white onion, minced (about 3 tbsp)
2 large cloves garlic, crushed
1 cup water
1/2 cup white wine (or unsweetened apple juice)*
3/4 cup chicken boullion (1 OXO pouch prepared in boiling water)
1/2 tsp dried rosemary, crushed
1/4 tsp salt
pinch ground black pepper

Direction

Cut chicken breasts into 1" wide strips and then roll in flour.

Heat butter and oil in skillet. Add chicken. Cook until lightly browned all over and cooked through, turning occasionally. Remove chicken from skillet, and keep it warm.

Add onions and garlic yo same skillet and sautee just until softened.

In a small bowl, stir together water, wine, boullion mix, and seasonings. Pour over onions and garlic. Simmer, stirring frequently, until liquid is reduced by half.

Return chicken to skillet and cook until sauce is thick and chicken is heated through.

Suggestion
Serve over pasta

Chicken pie

2010-01-27T22:40:00.000-08:00

Ingredients

Chicken meat, skin removed & cut in to strips
1 cup chicken or vegetable soup
1 cup boiling Water
1 large onion
Dried Marjoram
Ready made pastry large enough to cover the top of a 25 cm round pie dish
1 Egg, beaten
Oil for frying
Salt & pepper to taste

Preparation

Fry the chicken and onion in pan with a little oil until browned. Mix the instant with the boiling water and stir to blend. Add to the chicken and the onion and tir. Add the dried Marjoram and salt & pepper to taste. Stir to blend well and to prevent sticking. Turn on to a low heat and allow to simmer for a few minutes before removing from heat.

Let it cool slightly, then pour into a 25 cm round pie dish. Roll the pastry out into a round, and cover the top of the chicken/onion mix with it. Press the edges to seal, trim off any excess (decorate the surface with off cuts of pastry if you wish). Sting in a few places with a fork and then brush the beaten egg over the top of the pastry. Put the pie in the oven and bake at 190‘C/375’F/ for around 30 minutes or (better) until golden brown.

Garlic chicken with polenta

2010-01-18T22:25:00.000-08:00

Ingredients:

chicken thighs
special spice mix for chicken meat
corn flour
garlic
olive oil
thyme

This is one of my favorite traditional Romanian recipes, the kind that you would call a "guilty pleasure". It can be cooked very quickly and you need few ingredients.

First, start with the chicken meat. Wash it thoroughly and seasone it with special spices or what you usually use for cooking poultry. Put the meat in the heated oven and let it there until it's cooked and crispy.

Meanwhile, put water to boil in a pot and add salt to it. When the water starts to boil, sprinkle the corn flour into it and mix continously. Don't stop until you reach the desired thickness of your polenta.

Peal some garlic and scraper it on a very small grater. Add a little bit of olive oil and mix strongly, until you get a foamy paste. Add some thyme and mix it to give out its flavour.

Serve the garlic on top of the chicken!

Enjoy!

Cheese Omelette (Omelette Au Fromage)

2009-10-29T09:52:00.000-07:00

This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separtes the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set. This I leave up to you to decide. This recipe yelids 2 servings.

Ingredients:

4 extra large eggs
fine salt, to taste
fresh ground black pepper, to taste
nutmeg, freshly ground, to taste
1 ounce parmesan cheese, grated
2 tablespoons butter
2 ounces gruyere cheese, grated

Directions:

1. Break the eggs into a bowl.
2. Season to taste with salt, pepper, and nutmeg.
3. Add Parmesan cheese.
4. Beat the eggs with a fork until just mixed.
5. Heat a large frying pan over medium heat.
6. Add the butter and allow it to melt and color slightly.
7. Add the beaten eggs.
8. Use the flat side of the fork to stir the eggs until they start to set.
9. Smooth the top and leave the eggs to cook.
10. Add the Gruyere cheese over the surface.
11. Fold the omelette into thirds and flip it onto a heated serving plate.

The 5 most famous Austrian dishes

2009-09-12T02:55:00.000-07:00

by Bernhard Baumgartner

What makes a dish famous? What makes an Austrian dish famous? And, are there any other countries in the world which can come up with five famous dishes?

A dish is a famous dish if the majority of passionate foodies from anywhere in the world have at least heard of it! Do you agree with that?

An Austrian dish is a famous Austrian dish if the majority of ethnic cuisine passionate foodies from anywhere in the world have at least had it once in their lives. Do you also agree with that? Well then, here are the five most famous Austrian dishes.

Wiener Schnitzel

This must be the most famous of Austrian dishes. Wien (Vienna) is the capital of Austria. A Schnitzel is a cutlet. A Wiener Schnitzel is a breaded, deepfried cutlet. The thin cutlet, originally it's got to be veal, is being put into flour, then it goes into slightly beaten eggs and is finally coated with breadcrumbs. The frying process occurs in fat deep enough so that the Schnitzel swims during cooking. Originally a Wiener Schnitzel is deepfried in lard but nowadays clarified butter is being used.

Sachertorte

Sacher today is a hotel in Vienna Austria. Actually "The Hotel." Located just besides the Vienna Opera it is a house with an old hospitality history. A Torte is a cake or gateau. Sacher Torte is a chocolate cake with thin apricot layer and chocolate icing. The cake and the hotel got their names by Eduard Sacher, a pastry chef in the times of monarchy.

Apple Strudel

As typical in the Austrian Cuisine this is a dish which grew into the country's cookbooks by adapting foods and recipes from neighbouring countries during the times when Austria was a monarchy. Slovenia and Croatia appear to be the orgin of this dish. No Austrian Cafe's menu lacks Apple Strudel, this monument of the Austrian Cuisine. In fact it is also the most often baked sweet dish in Austrian homes.

Vienna Gulasch

Goulash is traditionally prepared as a soup - in Hungary. A Vienna Goulash is a paprika beef stew. Austrians also cook a Goulashsoup but Vienna Goulash is the famed beef paprika stew which you find in any home's kitchen and on every pub's menu here in Austria.

Tafelspitz

Tafelspitz is boiled beef. A specific meat cut from the beef's hinder leg is used to make Tafelspitz. The meat cut, yes Austrian butchers found names for more than 30 specific parts of a beef, the meat cut to cook Tafelspitz has the same name, Tafelspitz. Most often served with sauteed potatoes and creamed spinach.

About the Author
Bernhard is an Austrian chef - he lives and works in Vienna Austria. Visit his website www.bernhards.at for more about Austrian habits, and things you should know if you come to visit Austria.

Fried zucchinis with vegetables

2009-07-28T05:23:00.000-07:00

NGREDIENTS

500 g zucchinis
two carrots
quarter of cauliflower
a thread leek
200 g baby corn
200 g green beans
300 g Brussels sprouts
a little spoon of basil
salt, pepper
oil
garlic

DIRECTIONS

Peel carrots and cut in 2-3 pieces. Put them in a saucepan to boil.
Separately boil the Brussels sprouts, cauliflower, baby corn and green beans. Then remove water (dry), cut in pieces and place in a bowl.
Clean and wash the leek, cut it in long and then into pieces, put them in a saucepan, add oil and fry about 5 minutes.
Add all vegetables, garlic, salt, pepper and dried basil.
Fry ten minutes under fire, stop the fire and keep warm.

Serve with Fried Zucchini.

Fried zucchini

2009-07-07T08:03:00.000-07:00

INGREDIENTS

2-3 zucchinis
2 eggs
flour
scraped cheese
oil for fried
salt
pepper

DIRECTIONS

Remove zucchinis skin and then cut them into 2 cm thick slices. Sprinkle slices with salt and leave them for about 1/2 hour to leave the water. Pass every slice through flour, then through beaten egg (where you put salt, pepper, scraped cheese) and fry.

Mexican Baked Fish

2009-06-02T05:16:00.000-07:00

NGREDIENTS

* 1 1/2 pounds cod
* 1 cup salsa
* 1 cup shredded sharp Cheddar cheese
* 1/2 cup coarsely crushed corn chips
* 1 avocado - peeled, pitted and sliced
* 1/4 cup sour cream

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
2. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
3. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Herb Roasted Pork Loin and Potatoes

2009-05-18T07:32:00.000-07:00

"This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal."

INGREDIENTS

* 6 medium potatoes, peeled and quartered
* 2 tablespoons olive oil
* 1/2 teaspoon dried thyme
* 1/2 teaspoon garlic powder
* 1 1/2 teaspoons chopped fresh chives
* salt and pepper to taste
* 1 (4 pound) boneless pork loin roast
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

Mititei - Romanian Beef Sausage Rolls

2009-04-30T07:54:00.000-07:00

Making these is a good reason to fire up the grill! This is one time not to use the leanest beef. Get a high fat content ground chuck and you will enjoy mititei that will not taste dry. The fat drips away while they grill. The baking soda helps to "puff" up the meat. Good served with rice pilaf or just in a hot dog bun.

Ingredients

* 2 lbs ground chuck
* 1/2 teaspoon seasoning salt
* 1/2 teaspoon fresh ground pepper
* 1/2 teaspoon baking soda
* 2 garlic cloves, put through garlic press
* 1 pinch ground allspice
* 1/4 teaspoon dried dill
* 1/4 teaspoon dried summer savory
* 1 cup beef stock or bouillon

Directions

1. Combine all ingredients except stock.
2. Add about 1/2 cup stock and work it into the meat mixture. Continue adding stock until mixture is worked to very soft consistency. You may not have to use all the stock.
3. Cover it well and refrigerate 4 hours or overnite.
4. Shape into cylinders 1" diameter by 3" long.
5. Cover and chill again for 3 to 4 hours.
6. Grill over very hot coals, gas grill, or broil in oven, turning often until nicely browned on outside but still having a slightly pink interior.

Perfect desert: Tiramisu

2009-04-04T05:01:00.000-07:00

Tiramisu is the most heavenly desert. Its name means "pull-me-up" (Tirami su in Italian), a reference to the effects of the sugar and espresso, and can be translated figuratively as "pick-me-up".

Different stories report the creation of the cake to have been born in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. Cosimo III de' Medici, Grand Duke of Tuscany (14 August 1642 – 31 October 1723) was Grand Duke of Tuscany from 1670 to 1723 and the husband of Marguerite Louise d'Orléans.

Ingredients
4 servings

12 Lady finger biscuits or savoiardi (Genoa)sponge fingers
50 cl of strong black coffee
3 eggs
150 g sugar
250 g Mascarpone cheese
10 cl Marsala or brandy liquor
20 g of bitter cocoa

Drection

Pour the cold coffee and liquor into a shallow dish. The biscuits are briefly soaked in espresso (with the optional addition of liquor and sugar). Book in the refrigerator.

Clarify the eggs. Remove the yolks in a bowl and whites in another.

Beat the egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add mascarpone and mix well with an electric beater. Then add whipped cream. Using a wooden spoon, mix gently until just combined. Refrigerate the mascarpone mixture.

Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a wooden spoon, gently fold egg whites into the mascarpone mixture.

Dip enough biscuits into the coffee mixture to cover the base of a ceramic dish.

Cover the Lady Fingers with 1/3 of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 6 hours.

Dust generously with cocoa just before serving, decorate with chocolate flakes and serve.

NOTES
It is possible to replace Mascarpone cheese with a thick cream.
The Tiramisu fragrance may be modified if soak up biscuits into milk chocolate, tea or syrup flavored with orange.

Enjoy

Mexican macaroni

2009-03-17T10:17:00.000-07:00

Ingredients

1 pound bulk sausage
1 medium onion chopped
1 medium green pepper chopped
1 pound elbow macaroni, uncooked
2 16 ounce cans diced tomatoes
1/2 cup water
1 1/2 - 2 cups grated Mozzarella cheese

DIRECTIONS

Brown sausage, onion, green pepper in frying pan until meat is cooked and no longer pink.

Place macaroni in a greased 9 X 13 X 2-inch pan. Pour sausage mixture and the canned tomatoes over the macaroni. Add 1/2 cup water to the mixture. Stir to mix well. Place foil over the top of the pan and press to seal.

Place in a 350 degree oven for 45 minutes. Remove foil. Stir mixture and replace foil for 10-15 minutes. Remove foil and add cheese, stir to combine. Heat until cheese is melted.

Feeds a family of 6 very well.

A recipe for Christmas: Roasted guinea fowl

2008-12-17T14:30:00.000-08:00

This recipe could be a good solution for Christmas

Ingredients
1 guinea fowl farm emptied of about 1.2 kg
1 onion
250 grams of minced pork
100 g of cooked foie gras
1 egg
5 slices of gingerbread
2 tablespoons honey
3 cl of cognac
1 teaspoon cinnamon
1 teaspoon spices
50g pine nuts
50 grams of dried figs
50 g of dried apricots oil

Preparation:

1. For the filling: Peel and finely slice the onion. Do it back in a little oil. Mix ground pork with onion and sliced foie gras. Add the beaten egg, bread crumbled spices, honey, brandy, spices and dried fruits.

2. Garnish guinea fowl with this farce. Twine it. The brush a little oil. Sprinkle with salt and pepper.

3. Cook 1 hour fowl in the oven preheated to 200 degrees. Water fowl with its cooking juices.

4. Serve hot with cooked apples chopped into strips.

Note: there are about 25 minutes cooking per 500 g, plus 10 additional minutes if the fowl is stuffed. You adjust the cooking time depending on the weight of your fowl.

Pork and Hominy Chili

2008-12-10T02:09:00.000-08:00

Yeld
4 servings (serving size: about 1 1/2 cups chili and 1 tablespoon sour cream)

Ingredients
2 teaspoons canola oil
8 ounces boneless center-cut pork chops, trimmed and cubed
1 cup chopped onion (about 1 medium)
2 teaspoons bottled minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
3/4 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/4 cup no-salt-added tomato paste
1/4 cup light sour cream
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth

Preparation

Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.

Souvlaki

2008-10-05T08:50:00.000-07:00

"Souvlaki is a Greek specialty made with tender cuts of meat. In this pork recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad."

INGREDIENTS:
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

DIRECTIONS
In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Sweet Avocado Smoothie!

2008-10-05T08:00:00.000-07:00

Absolutely Delicious Milkshake - Avocados are packed with vitamins and good stuff for you and your children...this would be excellent for Pregnant mothers for sure!!! Also a great evening drink for serving guests.

TRY IT..I know some might think...AVOCADO?? yuck..but it does not taste like it and far from Guacamole...you would mistake it for an awesome fruit!!

INGREDIENTS :
2 Avocados (GET them RIPE- I mean soft to touch and almost BLACK!)
Some honey
Milk
White Sugar
some ice (optional)

Peel the avocados (skin comes right off) and TAKE THE BIG SEED OUT!...throw the avocado (soft green stuff) in the BLENDER, next POUR MILK in untill it reaches the 1Liter mark on your blender... add 1 Tbs Honey and 1 Tsp of Sugar to start... PUT LID ON...Blend untill smooth and a beautiful green...THEN take a spoon and taste...add sugar if you want it sweeter...or more Honey

Caldo de Res (Mexican Beef Soup)

2008-09-04T07:56:00.000-07:00

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones."

INGREDIENTS (Nutrition)
2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges

1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

DIRECTIONS
1. Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

2. Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.

3. Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.

4. Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.

5. Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Russian Recipes and Cuisine

2008-09-04T06:32:00.000-07:00

by Sunil Tanna

Russia is a vast multi-ethnic country with a rich farming tradition, and has a tremendous amount to offer in the culinary arts. Many Russian dishes are derived from traditional peasant food eaten in the country's huge rural expanses.
Crops of rye, wheat, millet and barley provide the ingredients for breads, cereals, pancakes, kvass (a bread drink), and of course beer and vodka. Other common ingredients include a variety of vegetables as well as fish, poultry and game, as well as mushrooms, berries, and honey. Additionally, the influence of Russia's historic neighbours such as Persia and the Ottoman Empire can still be seen in some Russian dishes.

From the time of Catherine the Great (who reigned from 1762 to 1796), Russian nobility imported products and household staff from Austria, Germany and most especially France. The result was a plethora of new dishes, infact a whole new Franco-Russian cuisine, that includes some of the most famous "Russian" dishes: beef stroganoff, sharlotka (charlotte russe) and veal Prince Orloff.

Some highlights of Russian cuisine include:

- Okroshka - A traditional cold soup made from Kvas (bread drink). Okroshka can be prepared in meat, fish or vegetable varieties. A combination of neutral tasting vegetables (such as potatoes, turnips, rutabagas (yellow turnips), carrots or cucumbers) and spicy vegetables (mainly green onion, plus celery,chervil, dill, parsley or tarragon) are used in making the soup. Spices such as black pepper, mustard or pickled cucumber may also be added.

- Teur - A variation of okroshka, but using bread instead of vegetables.

- Soljanka - A thick spicy and sour soup. There are three main varieties: meat, fish or mushroom. All variants also contain pickled cucumbers, and usually cabbage, cream, dill and salty mushrooms.

- Borshch - The Russian variant of Borscht. A vegetable soup made with beets, but meat, cabbage and potatoes may be added.

- Shchi - A traditional cabbage soup. There are many varieties, for example the poor typically made the soup just from cabbage or onions, but richer variants might add meat, carrots, parsley, spice herbs and sour ingredients (the latter might include smetana (sour cream), apples or pickle water).

- Studen (Kholodets) - Jellied pork or veal, with spices and a small amount of vegetables. The food is prepared by boiling the meat for an extended period of time, and then chilling the dish. The dish may be eaten cold, in which case it is served with grinded garlic with smetana (sour cream), horse radish or mustard, or may be used as a garnish for other dishes.

- Shashlyk - The Russian form of shish kebab. Shashlyk features alternating slices of meat and onions.

- Katlyeti - Small pan-fried meatloaves made from pork or beef.

- Pelmeni - A thin dough (made with flour add eggs) filled with minced meat (beef, lamb, pork, or a mixture of all three, may be used). Spices such as garlic, onions and pepper are mixed into the filling. Pelmeni are cooked by boiling (although sometimes they are fried after boiling), and then served with butter or sour cream.

- Pirozhki - A stuff bun or pie that is filled with a cooked filling. Traditional fillings include fish sautéed with onions and mixed with chopped hard-boiled eggs, chopped boiled meat with onions and eggs, or mashed potatoes with eggs and sour cream.

- Blini - Thin pancakes made from wheat or buckwheat, and usually topped with either sour cream or caviar.

- Beef Stoganoff - Another dish which probably has Franco-Russian roots, however the exact details of its exact origins have been lost - it may perhaps have been named after the Stroganov family. The dish consists of sautéed pieces of beef served in a sauce with sour cream.

- Veal Prince Orloff - A Franco-Russian dish created by Urbain Dubois, to Prince Orloff, the Russian ambassador to France. Veal Orloff is a braised loin of veal, cut thinly into slices, with layers of pureed mushrooms and onions between each slice, then topped with bechamel sauce (white sauce) and cheese, and browned in the oven.

- Charlotte Russe - A cold dessert created by French chef Marie Antoine Carême who was employed by Czar Alexander I. It is a mould, lined with lady fingers (small sweet light sponge cakes) and filled with Bavarian creme (a custard made with flour, thickened with gelatin and flavored with liquer).

About the Author
Originally published at http://www.recipesmaniac.com/cook_russian.php - visit this site for more information, photographs and cook books.
Discover more about recipes and cooking at http://www.recipesmaniac.com/

Jamaican Jerk Chicken

2008-08-14T03:18:00.000-07:00

1 whole fryer chicken, cut into 8 pieces

Spices:
1/2 of one whole nutmeg
1 (3-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 allspice seeds
1 teaspoon black peppercorns

Marinade:
1 bunch green onions, chopped
1 large onion, coarsely chopped
2 to 3 Scotch Bonnet peppers, seeded and membrane removed (see Cook's Note)
10 sprigs thyme, leaves only
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup light soy sauce
1/2 cup raw (turbinado) sugar

Toast the spices in a dry skillet over medium-low heat, stirring constantly until fragrant, about 1 to 2 minutes. Grind the spices using an electric spice/coffee grinder or mortar and pestle. Set aside.

In a blender or food processor puree the green onions, onion, peppers, thyme and garlic to a smooth paste. Place mixture in a bowl and add the toasted/ground spices, lime juice or vinegar, soy sauce and raw sugar; mix well.

With a sharp knife, score the chicken pieces in several places and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate, covered, in the refrigerator for a minimum of 2 hour or overnight.
Preheat the oven to 350*F (175*C).

Bake chicken for 35 minutes in the oven. Remove from the oven and finish the chicken on a hot grill or under the broiler.
Makes 4 servings.

Cook's Note: Also called Habanero peppers, it is one of the hottest chili peppers in existence. The Scotch Bonnet/Habanero is rated at 100,000 to 300,000 Scoville Units (degree of hotness), whereas the Jalapeno pepper is rated at 2,500 to 5,000 Scoville Units. Observe extreme caution when preparing these peppers. We advise you to wear rubber gloves during their preparation and to thoroughly wash your hands, cutting board and utensils thoroughly after preparation...and above all please remember NOT to rub your eyes or any other sensitive areas when working with these peppers!

Eggplants salad

2008-08-01T04:26:00.000-07:00

Eggplants salad

Ingredients:

- 4 kg/9 lb eggplants
- 2 eggs
- 200 ml/7 fl oz oil
- 1 tsp mustard
- 1 medium onion
- 1 garlic head
- salt, paper, parsley (optional), to taste

Direction

Roast the eggplants until they become soft and their skin blackens. Peel them while they are hot and place them in a strainer to drain.

Remove most of the seeds and cut the eggplants in thin pieces.

Place in a deep bowl, add the mustard, onion drops, the garlic clove and parsley (optionaly). Gradually add one part of oil and stir the mixture continously (you may use a mixer). Stop adding oil when you feel that the mixture is fine. Add salt and pepper for taste and preserve in the refridgerator.

Serve cold as an appetizer.

Bruschetta Chicken Bake

2008-07-28T04:53:00.000-07:00

Bruschetta Chicken Bake
6 servings,
1 cup each

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Direction

HEAT oven to 400°F. Stir tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

PLACE chicken in 13x9-inch baking dish; sprinkle with basil. Top with cheese and stuffing mixture.

BAKE 30 min. or until chicken is cooked through.

Serving Suggestion
Serve with cooked green beans and a bagged green salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute
Prepare omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

Tossed Italian Garden Salad

2008-07-27T21:48:00.000-07:00

Prep Time: 10 min

6 servings

Ingredients

10 cups torn romaine lettuce
2 cups sliced mushrooms
2 plum tomatoes, chopped
1 small zucchini, sliced
1/4 cup chopped red onion
1/4 cup chopped fresh basil leaves
3/4 cup KRAFT Light House Italian Reduced Fat Dressing

Direction

TOSS greens, vegetables and basil with dressing

Summer salad

2008-07-13T06:51:00.000-07:00

Summer Salad - serve 8

Ingredients

3 large tomatoes
2 red ( green or yellow ) bell peppers
2 cucumbers
2 cups (220 gr) cheese
1 cup (110 gr) black olives
4 green onion diced
3 Tbls olive oil
3 Tbls apple cider vinegar
4 Tbls minced parsley
1/2 Tsp minced garlic

Directions

1. Wash and dice tomatoes.
2. Place them in a bowl.
3. Slice red bell peppers and cucumbers into very thin strips and add with tomatoes and the rest of ingredients.
4. Toss gently.

Tip: Best if chilled for 1 hour before serving.

Easy Cheesy Frittata

2008-07-07T07:22:00.000-07:00

Ingredients
6 serves

4 eggs
4 egg whites
2 Tbsp.
water 1/2 cup
chopped seeded tomatoes 1 cup
KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese,
divided 2 slices
OSCAR MAYER Bacon, crisply cooked, crumbled
1/4 cup chopped fresh basil

Directions

1. Preheat oven to 350°F. Beat eggs, egg whites and water in medium bowl with wire whisk until well blended.

2. Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil. Pour into greased 9-inch pie plate.
3. Bake 25 min. or until puffed and golden brown. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 min. or until cheese is melted.

Shrimp Enchiladas Verde

2008-07-05T05:26:00.000-07:00

Ingredients
Yield: 8 servings

- 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
- 1 cup frozen corn, thawed
- 2 (4 ounce) cans chopped green chiles, undrained
- 2 cups canned green enchilada sauce or green salsa, divided
- 12 corn tortillas
- 1 (15 ounce) can nonfat refried beans
- 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges

Directions

1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.

2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.

3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Chicken polenta

2008-07-03T04:57:00.000-07:00

Ingredients
Yield: 8 servings

4 cups low sodium chicken broth
1 cup medium whole cornmeal

Cooking direction

1. In a large pot, bring chicken broth to boil. Then slowly add cornmeal, mix constantly until all cornmeal is incorporated. Continue cooking on low heat until mixture is smooth about 30 to 35 minutes, stirring intermittently.

2. Spread polenta into a container (sprayed with cooking spray) with high sides. Cover with plastic wrap and press plastic wrap directly on the top of the polenta. Place into refrigerator for a minimum of 2 hours. Cut into desired shape.

Orange-Glazed Chicken Wings

2008-06-30T02:39:00.000-07:00

Ingredients
Yield: 4 servings

- 1 cup fresh orange juice
- 2 tablespoons grated orange zest
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 4 pounds chicken wings

Directions

1. Heat the oven to 400 degrees F. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

2. On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

Baked Ravioli

2008-06-27T06:33:00.000-07:00

Ingredients
Yield: 4 servings

- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Coarse salt and ground pepper
- 1 1/2 teaspoons dried thyme or oregano
- 1 (28 ounce) can whole tomatoes
- 1 (28 ounce) can crushed tomatoes
- 2 pounds store-bought ravioli
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Greek lemon rice soup

2008-04-30T21:59:00.000-07:00

Ingredients
for 4 servings

4 cups reduced-sodium chicken broth
1/3 cup white rice
1 (12 ounce) package silken tofu
1 tablespoon extra-virgin olive oil
1/4 teaspoon turmeric
1/4 cup lemon juice
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground pepper

Dierections

1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.

2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.

Roasted Sweet Potato Recipe

2008-04-17T18:38:00.000-07:00

Ingredients:

3 pounds sweet potatoes, peeled, cut into 1 inch chunks
2 Tbs. plus 1 tsp. olive oil
1 tsp. chile powder, use cayanne if you like it hot
salt to taste
chopped cilantro

Glaze:
1/2 honey
1/4 cup fresh lime juice
1/4 tsp. ground cinnamon
1/2 tsp. chile powder

Directions:

1. Preheat oven to 425 F.

2. In a bowl toss the sweet potatoes with the olive oil. Using your fingers, sprinkle the chile powder over the potatoes. Stir and repeat the process. This will help spread the chile powder evenly over the potatoes.

3. Pour onto a baking sheet and spread them out. Use a rubber spatula to scrape out all the oil. The oil will help keep the potatoes from sticking. Salt to taste.

4. Bake for 20 minutes. Check the sweet potatoes after 10 minutes and turn them over.

6. If they start to stick, you can pour a drizzle of olive oil over them.

I love using the stoneware from Pampered Chef for this dish and any vegetable roasting recipe. Food usually doesn't stick and it's not made of teflon. Teflon and high temperatures are not a good idea.

This stoneware also does an excellent job of keeping your food warm after it's done cooking.

Making The Honey Lime Glaze

1. While you are roasting sweet potatoes, mix the glaze ingredients in a bowl with a whisk.

2. When the potaotes are done, brush on the glaze mixture and return to the oven for an additional 5 to 10 minutes.

3. Place in a serving dish and sprinkle the chopped cilantro over the roasted potatoes and serve.

Chicken salad

2008-04-07T21:38:00.000-07:00

Ingredients
1/4 cup reduced-sodium soy sauce
3 tablespoons rice-wine vinegar
1 1/2 tablespoons brown sugar
1 1/2 tablespoons sesame oil
1 1/2 tablespoons chile-garlic sauce (see Ingredient notes)
3 tablespoons canola oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon tahini paste
3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid
2 tablespoons sesame seeds
8 cups shredded napa cabbage (see Ingredient Notes)
1 1/2 cups grated carrots
5 radishes, sliced
1/2 cup chopped scallions
3 1/2 cups shredded skinless cooked chicken

Directions

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Slow Cooker Rosemary and Red Pepper Chicken

2008-04-04T00:42:00.000-07:00

Prep Time 20 min.
Cook Time 7 hrs.
Serves 8

Calories: 200 kcal
Carbohydrates: 4 g
Dietary Fiber: 0 g
Fat: 4 g
Protein: 31 g
Sugars: 1 g

Ingredients

1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
8 ounces turkey Italian sausages, casings removed
8 (4 ounce) skinless, boneless chicken breast halves
1/4 teaspoon coarsely ground pepper
1/4 cup dry vermouth
1 1/2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
1/4 cup chopped fresh parsley
Nutrition InfoPer Serving

2. Cooking Directions
In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
Transfer chicken to a warm, deep platter, and cover to keep warm.
In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.

Yield: 8 servings

Roasted Chicken

2008-03-30T10:41:00.000-07:00

Ingredients
12 servings

1 roasting chicken (6 lb.)
1 bottle (8 oz.) KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks celery, cut into chunks

1. Preheat oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin.

2. Brush bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the dressing under the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity.

3. Bake 1-1/2 to 2-1/2 hours or until chicken is cooked through (180°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.

Greek sauteed chicken with salad

2008-03-28T22:44:00.000-07:00

Ingredients
for 4 servings

4 skinless, boneless chicken cutlets, about 1/2-inch thick
5 tablespoons extra-virgin olive oil
1/4 teaspoon crumbled dried oregano
Salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 pound feta cheese, crumbled
1 cup cherry tomatoes, halved
1 kirby cucumber, cut into 1/2-inch dice
1 large scallion, thinly sliced
12 arugula leaves, torn into pieces
12 mint leaves, torn into pieces

Directions

1. Rub the chicken with 1 tablespoon of the olive oil and the oregano and season with salt and pepper.

2. In a large bowl, mix 2 tablespoons of the olive oil with the lemon juice and season with salt and pepper. Add the feta, tomatoes, cucumber, scallion, arugula and mint. Season the salad with salt and pepper and toss well.

3. In each of 2 large skillets, heat 1 tablespoon of olive oil until shimmering. Add the chicken cutlets and cook over high heat until golden on the bottom, about 5 minutes. Turn the chicken and cook just until done, about 2 minutes longer. Transfer the chicken to plates, spoon the salad on top or alongside and serve.

Mexican potato omelet

2008-03-20T22:04:00.000-07:00

Ingredients
for 2 servings

2 teaspoons extra-virgin olive oil, divided
1 cup frozen hash-brown potatoes or diced cooked potatoes
1 (4.5 ounce) can chopped mild green chiles
4 large eggs
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup grated pepper Jack or Cheddar cheese
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh cilantro or parsley

Directions

1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.

2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.

3. Set a rack about 4 inches from the heat source; preheat the broiler.

4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Golden Onion Chicken and Noodle Casserole

2008-03-16T21:26:00.000-07:00

INGREDIENTS:
for 4 servings

1 (10.75 ounce) can Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/4 teaspoon ground black pepper
1 cup frozen mixed vegetables
2 cups cubed, cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup crushed French fried onions

DIRECTIONS:

1. Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.

2. Bake at 400 degrees F for 25 minutes or until hot. Stir.

3. Top with the onion.

TIPS

a) instead of 1/2 cup crushed French fried onions you may use1/4 cup grated Parmesan cheese and 1/2 cup shredded Cheddar cheese

or

b)instead of egg noodles you may use 2 cups cooked corkscrew-shaped pasta

Polenta and egg with yogurt souce

2008-03-14T22:10:00.000-07:00

Ingredients
for 4 servings

1/2 cup low-fat plain yogurt
1/3 cup reduced-fat mayonnaise
1/4 tablespoon mustard
1/4 tablespoon basil powder
1 small onion, very finely chopped
1 tablespoon lemon juice
1 tablespoon water
1 pound green beans, trimmed
4 eggs
2 teaspoons extra-virgin olive oil
12 ounces prepared polenta, sliced into 1/2-inch rounds

Directions

1. Combine yogurt, mayonnaise, mustard, basil, onopn, lemon juice and water in a small bowl.

2. Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add green beans and cook until just tender, 4 minutes. Remove the green beans with a slotted spoon and divide among 4 plates.

3. Return the water to a boil; place eggs, one by one, in the boiling water and set the timer: 5 minutes for a soft-boiled egg, 8 minutes for hard-boiled. When cool enough to handle, peel and slice the eggs in half.
TIP: You may also place eggs in the boiling water, one by one, removing the shell. This is typical Romanian known as 'boiled eyes'.

4. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat, add polenta rounds in a single layer and cook, turning once, until crispy and golden, about 4 minutes per side. Place 2 polenta rounds on each plate and keep warm. Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.

5. Divide the polenta rounds among the plates, top with egg halves (or a 'boiled eye') and drizzle with the sauce. Serve immediately.

inspiratii

2008-03-12T23:53:00.000-07:00

e buna, pe tari, cu foto
http://allrecipes.com/Default.aspx

apoi trebuie cautat pe google pentru fiecare tara

retete deosebite, exotice
http://www.foodandwine.com/recipes/
vezi retete de peste cu avocado si alte chestii ciudate
http://www.foodandwine.com/slideshows/fast_fish.cfm

http://www.cooking-mexican-recipes.com/ si altele in
japoneza http://cookingrecipe001.blogspot.com/

Greek omelet

2008-03-12T21:43:00.000-07:00

Ingredients
for 3 servings

1/4 cup cooked spinach
4 large eggs
1/2 cup crumbled feta cheese
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
Freshly ground black pepper to taste
2 teaspoons extra-virgin olive oil

Directions

1. Squeeze spinach to remove any excess water. Blend eggs with a fork in a medium bowl. Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.

2. Set a rack about 4 inches from the heat source; preheat the broiler.

3. Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Chicken with Green Peppers in Black Bean Sauce

2008-03-09T01:53:00.000-08:00

A classic Chinese dish, one of my favourites. Serve over a bed of rice

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings

INGREDIENTS

2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
3/4 pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
1/2 cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2 green bell pepper, diced
1 1/2 tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro

DIRECTIONS

1. Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.

2. Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

Easy Chicken Cacciatore

2008-02-26T01:42:00.000-08:00

A 'back to basics' version of the classic Chicken Cacciatore. Chicken meat simmered with garlic, onion, green bell pepper, tomatoes, beans and oregano. This recipe can easily be doubled. Serve over cooked noodles or rice, if desired

INGREDIENTS
1/3 cup chopped onion
1 clove garlic, chopped
1/3 cup chopped green bell pepper
3/4 pound chicken meat, cooked and cubed
1/2 cup whole peeled tomatoes
1/2 cup green beans
1/4 teaspoon dried oregano

DIRECTIONS
In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

Mexican chicken wings

2008-02-21T01:30:00.000-08:00

INGREDIENTS

1/2 cup teriyaki sauce
1 cup oyster sauce
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons garlic powder
1/4 cup gin
2 dashes liquid smoke flavoring
1/2 cup white sugar
1 1/2 pounds chicken wings, separated at joints, tips discarded
1/4 cup honey

COOKING DIRECTIONS

In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat the grill for low heat.
Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.
Yield: 4 servings

Tomatillo soup

2008-02-10T01:19:00.000-08:00

This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro

INGREDIENTS
2 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
1/4 cup sour cream (optional)
salt to taste
ground black pepper to taste

DIRECTIONS

1.Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
2.Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
3.Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
4.Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
5.When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

Chicken Cacciatore in the Crockpot

2008-02-07T20:42:00.000-08:00

Ingredients

Starting from the bottom up in a crockpot:

4 lg. boneless chicken breasts
2 Tablespoons of Italian seasoning
onion powder (use amount that you like)
garlic powder (use amount that you like)
1 lg. green pepper, diced into small chunks
1 sm. pack of button mushrooms, chunked into pieces

Pour over everything:

2 cans Rotel or similiar tomatoes
1 C. chicken broth

Direction

DO NOT STIR -- It will cook down together.

Cook on High for 4 hrs. Remove chicken to a plate and shred with 2 forks. Add the chicken back into the crockpot mixture.

At this point, you could thicken the mixture if you like a more "gravy"-like sauce. I didn't thicken it.

Serve over rice.

Pasta e fagioli con sausage

2008-02-01T11:57:00.000-08:00

Ingredients

2 tablespoons olive oil
1 pound mild Italian sausages
1 carrot, chopped fine
1 onion, chopped fine
1 rib celery, chopped fine
4 cloves garlic, minced
1 teaspoon dried rosemary
6 cups canned kidney beans, rinsed and drained
2 3/4 cups canned low-sodium chicken broth or homemade stock
1 bay leaf
1 teaspoon salt
1/2 cup tubetti or other small macaroni
1/2 teaspoon fresh-ground black pepper

Directions

1. In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.
2. Heat the remaining tablespoon of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
3. Puree 4 cups of the beans with 1 1/4 cups of the broth in a blender or food processor. Add the puree to the pot along with the remaining 1 1/2 cups broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.
4. Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 15 minutes. Remove the bay leaf. Stir in the sausage and the pepper. Cook until the sausage is warmed through, about 1 minute.

Yield: 4 servings

Easy Italian Chicken

2008-01-24T08:11:00.000-08:00

This Italian chicken dish is easy to prepare and to cook. The marinade transforms this basic chicken dish into a great, fast dinner.

Serving: 8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients:

4 boneless skinless breasts of chicken
1 can diced tomatoes
1 can of French cut green beans
approximately 1 1/2 cups Italian salad dressing

Direction:

1. Put some of the dressing on the bottom of a glass casserole dish.

2. Add the chicken and cover it with the rest of the dressing.

3. Drain the beans and tomatoes and add them to the dish. Cover with lid.

4. Bake in the oven for about 30 minutes on 325 degrees, until the chicken is tender. It will be marinated with the dressing which makes a delicious, quick and easy meal.

Based on individual serving.
Calories: 340
Total Fat: 23 g
Carbohydrates: 5 g
Protein: 28 g

Romanian Culinary Art

2008-01-14T09:45:00.000-08:00

By: Keith Londrie

When you say Romania, you start thinking of Transylvania and count Dracula. But what few people know is that Romania is a country with a great landscape and a great tradition in the art of cooking.

This country was occupied by many conquerors like the Romans, Greeks and Turks. This is why many of the recipes have ancient roots. Even today this tradition in cooking remained. Every region in Romania has its specific specialties.

So if you go to the mountain side don't stay at the hotel. We suggest you take a room in one of the locals villa. Villa managers are serving all sorts of traditional foods and you won't regret it. Hospitality is at high price in their houses.

On the menu we have the original all times favorite: Sarmale. Sarmale is a recipe that takes a lot of time to prepare. For the result to be outstanding, the dish must be prepared a long time before. Locals usually take fresh cabbage and put it in a barrel along with water and salt. They add all sorts of aromatic herbs like basil for example. The cabbage is left to soak in the salted water for about 3-4 months. This operation usually begins at the beginning of autumn so the cabbage is ready by Christmas.

Most Romanians will say that Sarmale are great during holidays. Once the cabbage is ready, a mixture of rice and minced meat will be prepared. Then they take parts of the composition the size of a meat ball and roll them in a cabbage leaf. Out of a bowl of meat and a cabbage you should get about 20 Sarmale. These are then cooked in the oven for almost an hour. Tomato sauce can make wonders to them while cooking. If you want to try this at home don't forget to spice the meat. They should be served warm with traditional bread. A glass of Palinca is also welcome. Palinca is a traditional drink similar to whiskey. The difference is that Palinca has plum flavor.

The middle of the country is also famous for the cheese. If you happen to come that way try some of the cheese. You will find it deliciously divine.

Another thing Romanians are renowned for is soup (ciorba). Their soups are extremely good especially served with hot peppers soaked in vinegar.

The most traditional food of Romania is Mamaliga (corn mush). They serve it hot with cheese, butter and yogurt. Combining this with sarmale and Tuica (grape brandy) will turn out to be a memorable culinary experience.

If you ever find a course of Romanian culinary art don't miss it because it will help you understand a lot of things of an unknown but happy place here on the planet. You can find and taste Romanian food in many restaurants all over the world well known for their great food and atmosphere. Don't worry if you don't find a place where you can learn how to cook Romanian style or other desired styles because there are a lot of books that will help you learn how too cook and maybe apply your knowledge in your own restaurant afterwards.

Keith Londrie II is a successful Webmaster and the owner and publisher of define-culinary-arts-program-schools-restaurant-management.info/ A website that specializes in providing tips on Culinary arts that you can research on the internet. Visit define-culinary-arts-program-schools-restaurant-management.info/ today!

Italian Basic Soup

2008-01-13T11:39:00.000-08:00

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Directions

1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
4. Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot.

Yield: 8 servings

NOTE:
This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time.

French Onion Soup Gratinee

2008-01-10T23:30:00.000-08:00

INGREDIENTS

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

DIRECTIONS

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Italian dessert - Iced soft chestnut cream with persimmon sauce

2008-01-06T23:51:00.000-08:00

Iced soft chestnut cream with persimmon sauce
(Semifreddo di marroni con crema di cachi)

Serves 4

Ingredients

For the Semifreddo:
9 oz. chestnut cream in a jar
1 pint whipping cream
2 egg whites
1-1/2 oz. sugar
1/2 oz. gelatin in sheets, or equivalent (not essential)
zucchero

Direction

Soften the gelatin in cold water for 20 minutes, then melt it into 2-3 heated tablespoons of the chestnut cream. Beat the chilled whipping cream into stiff peaks then fold into the chestnut/gelatin mixture. Beat the egg whites into stiff peaks and mix with the sugar dissolved in a bit of water. Add gently to the chestnut mixture. Pour into individual molds which have been dipped in cold water. Place in the refrigerator to chill for 4 hours.

Ingredients

For the sauce:
2 ripe persimmons (replaceable with cherry syrup)
lemon juice
1 T. sugar

Direction

While the cream is chilling, peel and seed the persimmons. Puree the pulp together with the lemon juice and sugar and chill. Tip the cream cups out on individual dessert plates and drizzle with the persimmon sauce.

Italian New Year Recipe - Parmesan Chicken

2008-01-02T07:31:00.000-08:00

INGREDIENTS

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

DIRECTIONS

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

French New Year recipe - Chicken liver parfait with mushroom coulis

2007-12-30T12:59:00.000-08:00

Chicken liver parfait's recipe for 8 small individual molds:

400g chicken livers, trimed and cleaned
20 cc double cream
1 egg
2 egg yolks
salt and pepper
a pinch of nutmeg
a pinch of mixed spices

Mushroom coulis (sauce):

300g button mushroom, thoroughly washed and sliced
2 finely chopped shallots
20 cc double cream
salt and pepper
30g salted peanuts, quickly panfried

1) Pre-heat the oven at 180 degrees Centigrade (gas mark6, 350F)
2) Put the livers, cream, egg yolks, egg, salt, pepper, nutmeg and mixed spices in the food processor. Blitz the lot for a minute or so and pass it through a fine sieve.
3) Place your molds in an oven tray. Fill them up with the chicken liver mixture. Then fill the oven tray, half way with some boiling water. Cook for 35 minutes.
4) As your liver parfait are cooking, prepare your mushroom coulis: sweat off the mushrooms in a pot along with a nob of butter and the shallots. Season well and let this cook, covered, for 5 minutes.
5) Add the cream and allow to cook for another 5 minutes. Quickly blitz the sauce (10 seconds at the most, it should be some tiny mushroom bits left).
6) When the parfaits are cooked, take them out of their molds and place them at the centre of each plates. Place a small sprig of chervil on the top of them. Pour a little bit of the mushroom sauce all around each chicken liver parfait.
And the finishing touch: sprinkle some crushed peanuts on the coulis.

Romanian dessert - Apple cake

2007-12-28T03:27:00.000-08:00

This Romanian apple cake is a wonderfully simple, yet delicious one! It is so moist and fresh, it will surely be a favorite with your family, just like it is with mine! The main length of the preparation time is cutting and peeling the apples. A mixture of apples works great, although I usually use Golden Delicious.

INGREDIENTS

5 apples, peeled and cored
3 eggs
1 1/2 cups white sugar
3/4 cup vegetable oil
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 cups all-purpose flour
3/4 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Cut the apples into 1 inch wedges. Set aside.

2. In a large bowl, whisk together the eggs and sugar until blended. Mix in the baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts.

3. Pour batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.

Italian New Year Recipe: Roast Beef with Spicy Parsley Tomato Sauce

2007-12-27T20:34:00.000-08:00

Beef Roast:
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2 2 teaspoons herbs de Provence Kosher salt and freshly ground black pepper Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves 1/2 teaspoons red pepper flakes 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil
Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves 1/2 teaspoons red pepper flakes 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil

To make the beef roast, preheat the oven to 375 degrees F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.

Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.

To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Italian Christmas recipe: Spaghetti with Meatballs and Tomato Sauce

2007-12-25T20:00:00.000-08:00

Ingredients:

450g spaghetti
l 1/2 tbsp olive oil
Freshly grated Romano cheese or Parmesan to serve

Meatball:

1 thick slice of white bread
4 tbsp milk
340g lean minced beef
3 tbsp chopped parsley

Sauce:

3 cloves of garlic crushed
Salt and pepper
1 egg beaten
3 tbsp olive oil
l 1/2 x 400g tins chopped tomatoes
2 tbsp tomato puree
1/2l tsp sugar
1 glass of red wine or water
1 tsp dried oregano

Directions:

First make the sauce.

1. Add all the remaining ingredients including the rest of the parsley and garlic. Stir gently to mix without breaking up the meatballs.
2. Cook until simmering then reduce heat to low and cover.
3. Simmer for 30 minutes.
4. Adjust seasoning adding a hint more sugar if the sauce seems on the sharp side.
5. Reheat when needed adding a splash of water if the sauce is too thick.

Meatballs:

1. Remove crust from the bread and tear into small pieces. Soak in the milk for 10 minutes then add the minced beef half the parsley and half the garlic salt and pepper.

2. Mix well kneading with your hands to break up the bread. Add just enough egg to bind. Roll heaped teaspoonfuls of the mixture into small balls.

3. Heat the oil over a medium heat in a frying pan large enough to take the meatballs in a single layer. Fry the meatballs briskly until browned all over.

4. Cook in sauce for at least 10 minutes

Spaghetti:

1. Bring a large pan of salted water to the boil and add the spaghetti.
2. Boil until al dente then drain. Return to the pan and toss with a tablespoonful of olive oil.
3. Divide between four large bowls or plates and top with meatballs in their sauce.

Serves 4

Japanese Christmas recipe - Roast Teriyaki Chicken

2007-12-24T21:33:00.000-08:00

Japanese people celebrate Christmas even though most of the population isn't Christian. You might be wondering what Japanese people eat on that day. It's common to eat a special dinner on Christmas Eve in Japan. Many young people go out for a special dinner at a fancy restaurant, so the well-known restaurants are usually fully booked on Christmas Eve.

At home, the kinds of Christmas dinner dishes change slightly year-by-year, but usually roast chicken or fried chicken and a Christmas cake are included. In fact, KFC restaurants around Japan get very busy on Christmas Eve. Instead of cooking a whole chicken, cooking chicken thigh is common in Japan. Lately, pizza has also become a popular food to eat on the Christmas Eve.

Roast teriyaki chicken thighs are popular Christmas dinner menu in Japan.

INGREDIENTS:
Makes 4 servings

4 pieces whole chicken thighs
1 cup teriyaki sauce
* salt and pepper to season

PREPARATION:

1. Make teriyaki sauce and set aside.
2. Poke chicken skins with a fork.
3. Sprinkle some salt and pepper over chicken thighs.
4. Marinate chickens in teriyaki sauce for 30 - 60 minutes.
5. Roast chickens in the 350F oven, glazing with teriyaki sauce.
6. Turn the chicken thighs over to roast both sides.
7. Roast more glazing with teriyaki sauce.

Frittata - Italian omelet

2007-12-22T05:31:00.000-08:00

Frittata is an Italian omelet variation. You can add any of the fillings you like in a traditional omelet and use this procedure. Since it bakes rather than fries, the frittata does not need the tending of an omelet and can be made for a large number of people at one time.

If using leftover baked and glazed ham for a recipe like this one, trim off the sweet glaze or it may clash with the seasonings.

Ingredients

2 eggs
2 teaspoons breadcrumbs
2 teaspoons parmesan cheese
1 teaspoon milk
1 teaspoon parsley

Instructions

1. Mix all indredients together and beat well.
2. Heat skillet and spray with cooking spray.
3. Pour egg mixture into pan and cook until almost set; fold omelet in half and cook about 30 seconds longer.

French omelet 2

2007-12-21T12:25:00.000-08:00

Ingredients for French Omelet Recipe 2

4 eggs
4 tablespoons milk
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

1. Beat eggs slightly, just enough to blend yolks and whites. Add the milk and seasonings.
2. Put butter in hot omelet pan. When melted, pour in the egg mixture.
3. As it cooks, prick and pick up with a fork until the whole is of creamy consistency.
4. Place on hotter part of range that it may brown quickly underneath.
5. Fold and place on hot platter

Çoban Salatası (Shepherd´s Salad)

2007-12-20T11:50:00.000-08:00

Variety of salads are very large in Turkish cuisine. This delicious fresh vegetable salad is found on dining tables throughout Turkey and served prior to the main course.

Ingredients

4 tomatoes
2 cucumbers
1 green pepper
1 medium sized onion
parsley, mint, olive oil, vinegar or lemon, salt

Instructions

1. Peel and dice the tomatoes, sprinkle some salt, add olive oil, vinegar or lemon juice and put it in the refrigerator.
2. Cut the onion in half, slice thinly, and grind it with the palm of your hand and with some salt (you can use gloves to avoid the onion scent on your hand), then drain and rinse it.
3. Add onions, diced cucumbers, chopped peppers and parsley to the salad in the refrigerator and stir.
5. You can grate white cheese.
6. If you have warm bread, I suggest using it to wipe out the delicious sauce of the Çoban salad.

French omelet 1

2007-12-19T02:44:00.000-08:00

The French method utilizes a technique that involves jerking the pan in a particular way to form a rolled omelet. Another method calls for blending ingredients into the eggs before pouring the mixture into a pan. A third has the ingredients layered on top of the cooked egg and is placed briefly under the broiler to heat the toppings and melt any cheese that might be included.

Whichever method you choose, you will be able to make an almost infinite variety of egg dishes

Ingredients for French Omelet (Recipe 1)

- 2 eggs
- 2 egg yolks
- 1/4 teaspoon salt
- 3 tablespoons water
- Dash of pepper, if desired
- 1 tablespoon butter

Instructions

1. Beat two eggs and the yolks of two more until thick.
2. Add salt, water, and a dash of pepper. Mix thoroughly, then strain into a bowl.
3. Melt a tablespoon of butter in an omelet-pan.
4. Let stand a minute, then turn in the egg mixture.
5. Shake the pan back and forth with one hand. With a spatula or thin knife in the other hand, separate the cooked egg from the pan at the edge so that the uncooked egg runs down on to the hot pan.
6. When creamy, roll the omelet.
7. Let stand a moment to color a little, then place on a hot serving dish.
8. A bit of butter, added at the last moment, will aid in giving color to the omelet.

Become a Chef - Learn Cuisine at Home (II)

2007-12-18T01:18:00.000-08:00

by Ralph Serpe

EXPERIMENT

Are you a picky eater? Not into certain types of foods? Are there certain foods that make you squeamish, that you would never consider putting in your mouth? Well if this is you then you will need to develop different taste buds if you want to be a successful Chef. Here in America, there are items that most Americans would rarely, if ever, consider ordering at a restaurant. Items like heart, kidneys, tongue and tripe to name a few. In other countries, these items are quite popular. So in order to understand how to cook with these items, you have to be willing to at least try them.

LEARNING RESOURCES

There are a ton of learning resources available to today's Chef. Everything from books to videos are within everyone's reach. Start out with a few good books on French Cuisine. French Cuisine is a good place to start because of its influence on other cuisines. Do not simply skim through these books until you find a recipe that interests you. You should read these books from start to finish, including the introduction, appendix and glossary. These parts of cook books, normally ignored by many home cooks, contain gems of information like tips and techniques, history and more. Once you have gone through French Cuisine, then move onto another popular cuisine like Italian. Try out as many different recipes as you can. This will give you a well rounded and rewarding learning experience.

COOK FOR FAMILY & FRIENDS

Once you have been cooking for a while, you will eventually want to cook for people right? It can get kind of lonely eating by yourself. Besides, cooking for friends and family is great practice and an excellent way to get feedback. Here is what you do. Find a few of your friends or family and let them know you would like to have a dinner party (try to scrounge up 10 bucks a head to help pay for the ingredients). Tell them it is your first time cooking for a group of people and that you would like their honest feedback.

Come up with your own menu of dishes that you would like to prepare, just like a restaurant. Start with an appetizer, a main course and dessert and then print it out for your guests. Don't go too crazy with the menu items, remember you are a beginner. Find one or two people to assist you with taking orders and helping out in the kitchen. Try to make this as close as possible to a real restaurant environment.

When your guests arrive and you take their orders, give yourself a time limit. Try to get the appetizers out within 20 minutes, then the dinner and desserts out in a timely manner. This kind of cooking under pressure with time limits, is exactly what you will experience in a real restaurant kitchen. When everything is over, make sure you sit with your guests and get their HONEST opinion on everything. You need to know what you did wrong and what you did right. Then work out any mistakes you may have made and try it again in a month or two.

About the Author
Ralph Serpe is a passionate cook and writer for http://www.Chef-ability.com. Visit our website today and learn how to cook from home!

Become a Chef - Learn Cuisine at Home (I)

2007-12-17T08:45:00.000-08:00

by Ralph Serpe

If you want to become a Chef and start a rewarding career in the culinary arts then the most important thing you can do for yourself is to start cooking. Don't wait until you land your first job before you start cooking. Of course, getting a job is an important factor in the development of any Chef, but you really need to start developing your skills if you want to make it in this industry.
Learning to cook at home means actual cooking and not making mac and cheese or throwing frozen pizza in the oven. You really need to get your hands dirty and start cooking things from scratch.

LEARN HOW TO SHOP

If you have the luxury of a local farmers market near you then make certain you go there regularly and check out the produce. Many times they will offer more variety than a supermarket. Not only that, but most of the produce offered at local farmers markets are grown on site, which means they are fresh, which is not always the case at a supermarket. When you visit your local market on a regular basis you will begin to learn more about the food and what's in season. While you visit the market be sure to get friendly with the owner and workers there. Ask questions and let them know more about you and your desire to learn to cook and become a Chef. More often then not, they will be happy to talk to you about the produce and other products they sell.

Next, visit your local butcher. These guys really know their meats. It is more personal than a supermarket and they are usually very happy to talk to their customers and share tips like what the best cuts of meat are, how to season and cook them, etc.

Visit your local fishmonger as well. These guys really know their fish. Do the same as you did at the butcher shop and ask questions, get friendly. They should also be very happy to share their knowledge with you.

YOUR EQUIPMENT

If you are going to learn how to cook at home, you are going to need the right cooking equipment. Now don't be mislead into believing that you need the top of the line everything and every gadget under the sun, in order to be a Chef. This is simply not the case, but you still need to invest some money into buying equipment.

For your cookware, get yourself a basic set including a fry pan, a sauce pan, a saute pan and a stock pot. You may also want something for grilling. A cast iron grill works quite nicely. The next thing you will want is a good set of knives. I wouldn't go cheap in this department. Knives are a Chef's best friend, so invest in a good set. If you buy a cheap set of knives, they will go dull very quickly and a dull knife can be dangerous. Two good brands of knives to look into are Cutco and J.A. Henckels. To be honest, I have not tried any other brands because I never had the need to. My J.A. Henckel knives are wonderful. I have had the same set for over 5 years now and they still perform wonderfully.

There are other things you will need like a colander for straining, a grater of some sort for cheese and zesting of fruits and tools for stirring, mixing and serving. There will certainly be other items you will need along the way. You will learn more about your cooking equipment and needs the more you spend time in the kitchen.

to be continued

About the Author
Ralph Serpe is a passionate cook and writer for http://www.Chef-ability.com. Visit our website today and learn how to cook from home!

Progressive Cooking: All About 'cuisine'

2007-12-16T09:00:00.000-08:00

by James Brown

The French are known for their interest in art and all that is fine. It therefore comes as no surprise that they have given exalted status to what other's simply call - cooking. The children of renaissance did not deem it fit that something that gives one extreme pleasure should have such a coarse name. So they called it 'cuisine' meaning culinary art. Though it has various other connotations, all related to cooking, the word cuisine is now identified with the best of food, which is both delicious and comes from different parts of the world.

Cuisine is basically a definite set of cooking methods and traditions, which are usually associated with the specific place of origin. At times, you might find religious food laws exercising a strong authority on cuisine. The ingredients available locally also contribute to a dish having a specific taste or flavor. Moreover, if a specific regional dish is cooked outside that region, it needs to adapt itself to the acceptable taste of that country or region. For example, the 'Indian' dish butter chicken is adapted to suit the British or American palate in the respective countries.

As rapid technological advances power the world ahead, the world of cooking is not far behind. The last century has seen immense improvements in terms of food production, the preservation of food, its storage, and transportation. The world is now termed a global village and in conformity with this accepted fact, you see an influx of different cuisines in all parts of the world. This means that a region not only has access to its own traditional cuisine, but also access to cuisines from other regions, locales, and countries of the world. The various cuisines are regularly going through cycles of innovations, which have seen a rise in their aesthetic value as well as the popularity of their cooks.

But cuisine does not only include food but many people hold that it also includes, beverages like, tea, coffee, wine, and various other drinks. Generally, cuisine is categorized according to the geographical area, that it is found in. Today, people go to restaurants to check out the new cuisines that have entered the market. People are getting more adventurous, in terms of their eating habits, tastes, and anything else to do with cooking. To conclude, it is safe to say that the field of cooking is all set to grow and conquer new heights. So brace yourself for a culinary journey that will last as long as there are people on this earth.

About the Author
James Brown writes about AJMadison Coupons, KitchenEtc Coupons and Coupon Codes

Cuisine and cooking

2007-12-15T08:56:00.000-08:00

by David Russo VMD, PhD

The term "cuisine" has widespread implications, encompassing practices and traditions in cooking and the general preparation of food and beverages. These practices and traditions are usually specific to a certain geographic region and heavily influenced by the various ingredients available in that region as well as by it's cultural mores (such as religion).

The use of chopsticks in the Far East, for example, (itself done in keeping with Confucian teachings) necessitates that the food be cut into bite-size portions before serving. New technologies have also come into play in regional cuisine. New methods of production, preservation, transportation etc. coupled with the rise of intercultural interaction brought about by immigration and tourism has lifted many of the old restraints off of cuisine.

"Ethnic" cuisine often depends upon the delivery of fresh ingredients from far-away lands and has only recently been made possible by faster and cheaper transportation as well as better preservation and other factors. The existence of foreign cuisines alongside local cuisines allows for the creation of new dishes through experimentation by chefs.

Cuisine is, for all these reasons, culturally important in many ways and is often associated with oenology and gastronomy. Italian and French cuisine is much appreciated around the world for its variety and the quality of its products.

About the Author
David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook
www.high-net-worth-gourmet.com
1830 Pilgrim Ave., Bronx, NY 10461
718 8247308
dgrusso@verizon.net