Chicken and pasta salad

by Annabel Karmel from Superfoods for Babies and Children

Serves 6
Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients

570ml/1 pint chicken stock

2 chicken breasts100g/

3½oz pasta bows cooked and cooled

100g/3½oz canned or frozen sweetcorn

18 small cherry tomatoes, cut in half

2 spring onions, sliced finely

½ baby gem lettuce, shredded

For the dressing:

3 tbsp olive oil 1 tbsp white wine vinegar½ tsp dijon mustard (optional)

½ tsp sugarsalt and freshly ground black pepper

1 tbsp chicken stock from the poaching liquid

Method

1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.

2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).

3. To make the dressing, whisk together all of the ingredients (or use a hand blender).

4. Combine all the ingredients for the salad and toss in the dressing.

Measurements and Conversion Table

Some recipes use additional instructions that require a specific amount of the ingredient. For example, a recipe might request "1 cup brown sugar, firmly packed", or "2 heaping cups flour".
Dash or PinchGenerally considered to be less than 1/8 teaspoon.
Firmly PackedWith a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.
Lightly PackedPress the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.
Even / LevelMeasure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.
RoundedDo not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.
Heaping / HeapedPile as much of the ingredient on top of the measure as it can hold.
SiftedSift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.

Kakap Panir Saus Tomat & Mayones

MS - Menu Sehat

Bahan:
• 100 g fillet kakap

• 1/2 sdm air jeruk nipis/lemon

• 1 butir putih telur, dikocok lepas

• tepung panir (roti dikeringkan, lalu ditumbuk halus)

• merica

• garam

• minyak goreng tak jenuh

Saus:

• 1 sdm saus tomat

• 1 sdm mayones fat free

• seujung sendok teh mustard

• gula pasir bila perlu

Cara membuat: 1. Lumuri ikan dengan air jeruk, merica, dan garam. Diamkan + 10 menit.2. Gulingkan ikan pada tepung terigu lalu celupkan pada putih telur. Setelah itu gulingkan pada tepung panir. Taruh di lemari pendinginsupaya tepungnya melekat.3. Goreng sampai ikan berwarna kecokelatan.4. Saus: campurkan saus tomat, mayones, dan mustard. Bila perlu tambahkan gula pasir.5. Bisa disajikan bersama kentang bakar atau kentang rebus yang ditemani irisan mentimun, selada keriting, dan wortel rebus.

Untuk 1 porsi
Fakta Gizi Per Porsi
Kalori 520,35 kal

Pr otein 27,9 g

Lemak 24,6 g

Karbohidrat 48,6 g

Kolester ol 72,7 mg

Serat 0,15 g

Kepiting Asam Pedas

Sumber : Rudy Choiruddin
Kategori Masakan : Masakan Indonesia

Bahan-Bahan : 3 ekor kepiting yang besar-besar 4 cm lengkoas, memarkan 4 batang daun bawang, dirajang 2 buah jeruk nipis, ambil airnya 1 batang sereh 2 lembar daun jeruk 500 ml air 1 sendok makan kecap ikan 1 sendok teh garam 50 ml minyak goreng Bumbu yang dihaluskan : 12 buah cabe merah 5 buah bawang merah 50 gram kenari putih

Cara Mengolah :
1. Rebus kepiting.2. Buka tempurungnya bersihkan insang dan potong menjadi 4 bagian.3. Rebus air, masukkan bumbu yang dihaluskan, kepiting dan garam.4. Tumis lengkoas, sereh dan daun jeruk dengan minyak goreng hingga harum.5. Masukkan kecap ikan dan daun bawang, tumis sebentar, angkat. 6. Masukkan tumisan dalam rebusan kepiting.7. Kecilkan api hingga bumbu menyerap.8. Sebelum diangkat masukkan air jeruk.9. Sajikan hangat.

Cabbage Soup

by Antony Worrall Thompson from Ready Steady Cook

Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients1 duck breast skin only 1 tbsp olive oilsalt and freshly ground black pepper1 clove garlic chopped½ shallot chopped¼ cabbage shredded50g/1¾oz red pepper diced150ml/5floz hot chicken stock

Method1. Preheat the oven to 200C/400F/Gas 6.2. Rub the duck breast with some of the olive oil and season with salt and freshly ground black pepper.3. Roast in the oven for 15 minutes until crispy then chop.4. Heat the remaining oil in a pan and soften the garlic and shallot. Add the cabbage and red pepper and cook for a further two minutes. Add the chicken stock and bring to simmer.5. Cook for eight minutes and season to taste.6. To serve, pour into a bowl and garnish with the crispy skin.
The BBC is not responsible for the contents of any other sites listed.
Show me more green cabbage recipes Show me more Antony Worrall Thompson recipes
Find out more about these ingredients and techniques:Olive oil Black pepper Garlic Stock Salt

Beef olives in peppercorn sauce

by Good Food Magazine

Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients

1 pack of beef for beef olives

4 tsp wholegrain mustard

450g/1lb pack herby pork and beef sausages

2 tbsp olive oil

1 large onion, cut into wedges2 x 25g/1oz packets creamy pepper sauce

225ml/8fl oz beef stock

Method

1. Cut the beef olives in half widthways and flatten each slightly with a rolling pin between some plastic film. Spread a thin layer of mustard over one side of each beef olive.

2. Prick the sausages with a fork and wrap a beef olive around each one. Secure with a cocktail stick.

3. Heat the olive oil in a frying pan and fry the beef olives for 8-10 minutes, turning frequently until browned. Remove and set aside. Add the onion and cook for 8-10 minutes until golden brown, stirring often.

4. Sprinkle the sauce mix over the onion and stir in 570ml/1 pintwater. Stir in the stock. Bring to the boil, return the beef olives to the pan and simmer, uncovered, for 20 minutes. Season to taste and serve with creamy mash.

Ayam Bakar Limau

Sumber : http://www.resepmami.com/

Kategori Masakan : Masakan Indonesia
Disajikan Untuk : 6 Orang

Bahan-Bahan : 1 ekor ayam, potong 6, memarkan 1 sendok makan air jeruk limau 1 sendok makan garam 2 buah jeruk limau, belah dua 3 sendok makan kecap manis 100 ml santan 4 lembar daun jeruk 2 sendok makan minyak untuk menumis 5 buah bawang merah 3 siung bawang putih

Cara Mengolah :
1. Haluskan bawang merah.

2. Haluskan bawang putih.

3. Rendam ayam dalam air jeruk dan garam selama 30 menit. Sisihkan.

4. Tumis bawang merah dan putih yang telah dihaluskan bersama daun jeruk hingga harum.

5. Masukkan ayam, aduk sampai berubah warna.

6. Tambahkan kecap manis dan santan. Aduk-aduk hingga setengah matang.

7. Bakar bersama potongan jeruk limau hingga matang.

8. Sajikan bersama nasi hangat.

Chocolate Frosted Brownies

From Carroll Pellegrinelli,

INGREDIENTS:
• 1-1/3 cups flour

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1 cup butter

• 1-1/2 cups unsweetened cocoa powder

• 2 cups sugar

• 4 eggs at room temperature

• 1-1/2 teaspoons vanilla

• 2 cups broken walnut pieces, lightly toasted

• ----

• 1/4 cup butter, melted

• 2/3 cup cocoa powder

• 1/2 teaspoon vanilla

• 2 cups sifted powdered sugar

• 1/4 cups plus milk

PREPARATION:

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. With a wire whisk stir flour, salt and baking powder together. Mix well. Set aside. Melt butter. Stir in cocoa powder. Stir well. Add sugar. Beat in eggs one a time.
Stir in vanilla. Add premixed flour mixture. Mix well. Stir in walnut pieces. Bake in prepared pan for 30 minutes. Remove from oven and cool on wire rack. Ice with chocolate frosting when completely cool.

---- With second set of ingredients, over boiling water mix butter and cocoa powder. Stir in vanilla. Add powdered sugar and enough milk to make a thick, but spreadable icing. Spread on cooled brownies before icing hardens.

The Ultimate Brownie

From Carroll Pellegrinelli,

Ingredients :

8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted

PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.
Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.
** It's not required, but this is when it's very nice to own a stand mixer.

Double-Banana Bread

•Prep Time 15 min.

•Cook Time 1 hr. 15 min.

•Serves 18

INGREDIENTS

1/2 cups flour


1/2 cup sugar


2 teaspoons CALUMET Baking Powder


1/2 teaspoon baking soda


1/2 teaspoon salt


2 eggs


1 1/2 cups mashed ripe bananas


1/4 cup oil


1/4 cup water


1 1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal


1 cup chopped PLANTERS Walnuts





COOKING DIRECTION

1.Preheat oven to 350 degrees F. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in small bowl. Add bananas, oil and water; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts.


2.Pour into greased 9x5-inch loaf pan.


3.Bake 55 min. to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.



Yield: 18 servings



Notes:For Easier SlicingWrap bread in plastic wrap and store overnight before cutting into slices to serve.Variation - Chocolate-Speckled Banana BreadStir 1 finely chopped square BAKER'S Semi-Sweet Baking Chocolate into batter along with the cereal and walnuts. Bake and cool as directed. Place an additional 3 finely chopped squares BAKER'S Semi-Sweet Baking Chocolate and 1/3 cup whipping cream in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir with wire whisk until chocolate is completely melted and mixture is well blended. Drizzle over loaf. Let stand until glaze is set.



Recipe Provided By: Kraftfoods.com

Sauteed Green Beans with Tomatoes and Basil

Adapted from Giada De Laurentiis' Giada's Family Dinners

Serves 6

1 1/2 pounds fresh green beans, trimmed
2 Tb unsalted butter
1 Tb olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 28 oz. can diced tomatoes in juice
2 Tb thinly sliced fresh basil
Salt and freshly ground black pepper

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain the beans, then rinse with cold water. Drain again very well and set the beans aside.

Melt the butter and oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and their juices and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the basil. Simmer 2 minutes longer. Season with salt and pepper to taste. Transfer to a bowl with a slotted spoon to discard excess liquid and serve.

source : http://cookie-crumbles.blogspot.com

Pumpkin Muffins

From: hammond@odin.scd.ucar.edu (Steve Hammond)

This recipe is from E. Jones, "American Food", 2nd ed. Vintage Books, 1981

2    cups flour

2    cups yellow corn meal

2    Tbs baking powder

1    tsp baking soda

2    tsp salt

3    eggs

1    cup pumpkin puree
5    cup honey

5    cup light molasses

2    cups buttermilk

25  pound butter, melted  (1 stick)

Preheat oven to 425 F.  Sift dry ingredients together.  Beat eggs thoroughly,

then add pumpkin, honey, molasses, and buttermilk.  Combine with dry

ingredients and mix well.  Stir in butter.  Grease muffin tins and fill

2/3 full with batter.  Bake for 20 min., or until golden brown.  Cool on

wire rack.  Makes 2.5 dozen, send some to Steve :-)

Banana muffins

From: c2028h@ac.dal.ca

Makes 12

---------------------

3 large bananas

3/4 C white sugar

1 egg

1 t baking soda

1 t baking powder

1/2 t salt

1 1/2 C all purpose flour

1/3 C melted butter

Mash bananas. Add sugar and slightly beaten egg and mix well.

Add the melt butter. Make a well in the middle and add the dry

ingredients. Bake at 375 (F) for 20 min.

I also remember my mother used to add brown sugar to the tops

of the muffins before baking. This made them crunchy on top,

but I haven't tried it myself.

Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not

much publication information included)

Baked Beefsteak

Instructions

Cut 2 pounds of sirloin, 1/2 inch thick.
Mix one cup bread crumbs, 1 tablespoon vegetable shortening, 1 tablespoon chopped parsley, 1/2 tablespoon chopped onion, 1/2 teaspoon each of salt, pepper, and red pepper, 1/2 teaspoon kitchen bouquet, and moisten with stock.
Spread this over steak and roll it up, fastening with skewers or tying, and put on rack in roasting pan.
Add 1/2 cup stock, and bake 1/2 hour, basting often.
Place on hot platter, and pour around it sauce made from 2 tablespoons vegetable shortening and 3 tablespoons flour blended together, with salt and pepper to taste, and 1 1/2 cups beef stock cooked until boiling, then strained and added to 1 tablespoon Worcestershire sauce.

Asparagus Soup Recipe

2lbs asparagus
2 large potatoes
2 T. dill
1/4 c. unbleached flour
1 c. rice milk
salt

Cut potatoes into small pieces. In an approximately 3 qt. saucepan, boil potatoes until extremely tender. While this is happening, wash asparagus. Remove woody ends. Cut into 1" sections, setting aside tips. Add non-tip sections to potato pot and cook until asparagus has gone beyond bright green to olive green (but not brown :)). Add dill. Asparagus should be soft enough to mash along with potatoes, in the cooking water. Don't throw out any of the cooking water.

Lightly brown flour in a small saucepan and allow to cool somewhat before adding rice milk. Add liquid gradually to make a smooth pseudo-roux and add the roux to the soup. Add the asparagus tips and continue cooking the soup just until they are tender and bright green. Salt to taste. Yum.

Cinnamon Rolls Recipes

Ingredients:
3 1/4 cups all-purpose flour, divided
1 envelope yeast
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup margarine
1 egg
1 cup firmly packed brown sugar
1 tablespoon cinnamon
1/2 cup margarine, softened
1/2 cup raisins, optional

Turn this recipe into a puzzle! [click]

Directions:

Set aside 1 cup all purpose flour from total amount. Mix remaining flour, yeast ,sugar, and salt in large bowl.

Heat milk, water, and 1/4 cup margarine until hot to the touch, 125F-130F. Stir hot liquid into dry ingredients. Mix in egg. Mix in enough reserved flour to make a soft dough, so that it does not stick to the bowl. Turn out onto floured board and knead 5 minutes. Cover dough and let rest 10 minutes.

Mix brown sugar, cinnamon, and margarine together. Roll dough into 12 x 9-inch rectangle. Spread with cinnamon mixture. Sprinkle with raisins if using. Roll from long side, jelly-roll style; pinch to seal the seam.

Cut into 12 equal slices with a sharp knife. Place cut side up into large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water. Cover dough and let rise 20 mins.

Bake at 375 F for 20 mins or until browned. Remove from muffin cups to cool. Serve warm.

Apple Coffee Cake Recipe

From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.

Delicious coffee cake goes together fast. Great for breakfast or dessert. Save a lot of time by using canned apple pie filling or feel free to use your own homemade canned apples. Experiment with other fruit pie fillings.

INGREDIENTS:

• 1/2 cup chopped pecans
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 tablespoons granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 sticks butter, at room temperature
• 1-1/2 cups granulated sugar
• 4 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 can (20.5 ounces) more fruit apple pie filling

PREPARATION:

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease generously with butter.

Stir together pecans, cinnamon, nutmeg, allspice, and 2 tablespoons of sugar in a small bowl.

Set aside.

Whisk together flour and baking powder in a medium bowl. Set aside.

Cream butter and sugar in a large mixing bowl until well-combined, about 2 minutes. Add eggs, one at a time, beating until light and fluffy. Mix in vanilla extract.

Beat flour mixture into egg mixture one-third at a time until completely blended. Batter will be very thick. Pour batter into prepared pan.

Using a tablespoon, drop apple pie filling evenly on top of batter. Sprinkle pecan mixture on top of apples.

Bake 40 to 45 minutes until center tests done with a toothpick. Cool to room temperature. Lift cake out on the foil and cut for serving.

Yield: 24 to 36 servings, depending on cut size

_{Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.}