Monday, January 13, 2014
Saturday, September 25, 2010
GRILLED CHICKEN - INDOORS!
* 4 boneless chicken breasts (5-6 ounces each)
* 3/4 teaspoon of salt
* 1 tablespoon of brown sugar (or white sugar)
* 1/2 teaspoon of garlic powder
* 1/2 teaspoon of onion powder
In a small bowl mix together the salt, sugar, garlic powder, and onion powder.
Rub the spice mixture over both sides of the chicken.
Add chicken to preheated grill pan and cook on each side 4-5 minutes depending on the thickness of the chicken.
Makes 4 servings
Pan Fried Fish with Lemon and Parsley-cont
If you are wondering what to cook for dinner tonight, pan-fried fillets of fish take less than 12 minutes to prepare and cook. Add in some steamed vegetables and maybe even some rice or potatoes and a tasty (and healthy) dinner is all ready!
This method of pan frying is great for cooking fish like salmon, tuna, swordfish, mackerel, bluefish, cod, catfish, butterfish, and lots more!
The fish I’m about to prepare is called Kona Kampachi and was sent to me from Kona Blue in Hawaii! (Mahalo!)
("The Latin name of this fish is Seriola rivoliana. The species is also referred to by various common names around the world including: Kahala, Almaco jack, Songoro amberjack & Medregal")
In the two years I have been working on startcooking.com I have only ever received a product sample once before. I had never even heard of this fish, so I decided to give it a try.
WOW! It is probably one of the best pieces of fish I’ve ever prepared. It had a rich, mild flavor, a bit sweet almost, and a very firm texture. In order to appreciate the full flavor of this fish, I cooked it in the simplest form possible- with just salt, pepper, lemon and parsley.
The result was extraordinary! If you happen to see this at your local store or fishmonger, give it a try. You won’t be sorry.
***********
I like to buy my fish no more than one day in advance of cooking it. Fish needs to be fresh to be at its best.
If you don’t already have them in your refrigerator, be sure to pick up some fresh parsley and a lemon as well!
Here’s a quick preview of how I prepared this fish:
* Season the fish with salt and pepper.
* Fry it in a small amount of regular olive oil.
* Wipe out the pan, melt some butter, add lemon juice and parsley, pour it on the fish… and that’s it!
Be sure to use regular olive oil. Extra virgin or virgin olive oil can burn if they are used to fry food at too high of a temperature. Vegetable or peanut oil would be OK to use as well.
The lemon and parsley need to be prepared before starting to fry the fish.
http://startcooking.com/blog/337/Pan-Fried-Fish-with-Lemon-and-Parsley
This method of pan frying is great for cooking fish like salmon, tuna, swordfish, mackerel, bluefish, cod, catfish, butterfish, and lots more!
The fish I’m about to prepare is called Kona Kampachi and was sent to me from Kona Blue in Hawaii! (Mahalo!)
("The Latin name of this fish is Seriola rivoliana. The species is also referred to by various common names around the world including: Kahala, Almaco jack, Songoro amberjack & Medregal")
In the two years I have been working on startcooking.com I have only ever received a product sample once before. I had never even heard of this fish, so I decided to give it a try.
WOW! It is probably one of the best pieces of fish I’ve ever prepared. It had a rich, mild flavor, a bit sweet almost, and a very firm texture. In order to appreciate the full flavor of this fish, I cooked it in the simplest form possible- with just salt, pepper, lemon and parsley.
The result was extraordinary! If you happen to see this at your local store or fishmonger, give it a try. You won’t be sorry.
***********
I like to buy my fish no more than one day in advance of cooking it. Fish needs to be fresh to be at its best.
If you don’t already have them in your refrigerator, be sure to pick up some fresh parsley and a lemon as well!
Here’s a quick preview of how I prepared this fish:
* Season the fish with salt and pepper.
* Fry it in a small amount of regular olive oil.
* Wipe out the pan, melt some butter, add lemon juice and parsley, pour it on the fish… and that’s it!
Be sure to use regular olive oil. Extra virgin or virgin olive oil can burn if they are used to fry food at too high of a temperature. Vegetable or peanut oil would be OK to use as well.
The lemon and parsley need to be prepared before starting to fry the fish.
http://startcooking.com/blog/337/Pan-Fried-Fish-with-Lemon-and-Parsley
Wednesday, August 11, 2010
Marbled Cheesecake Brownies Recipe
Cheesecake or Brownies? Why choose? Michele McAdoo for the Kraft Kitchens shares a recipe for Cheesecake Brownies. They are a satisfying combo AND a smart dessert choice. This version calls for apple sauce instead of oil and egg whites instead of whole eggs. Enjoy!
Cheesecake Brownies
Prep Time: 10 min
Total Time: 40 min
Servings: 32 servings
Ingredients
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1/2 cup applesauce
3 egg whites, divided
1/4 cup water
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup sugar
1/4 cup flour
Instructions
Heat oven to 350°F (176°C)
Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
Beat Neufchatel, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.
Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool completely.
Keywords:
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Easy Cheesecake Recipe: How To Make Cheesecake
The experts in the Kraft Kitchens have created hundreds of cheesecake recipes over the years. Michele McAdoo shares some of their secrets for cheesecake success. Hmm, we're wondering if they need any taste testers....
PHILADELPHIA® Classic Cheesecake Recipe
Prep Time - 20 min
Total Time - 5 hr 15 min
Servings - 16
Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
Instructions
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Tips
- Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
- Top with cut-up fresh fruit just before serving.
Keywords:
free easy cheesecake recipe
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PHILADELPHIA® Classic Cheesecake Recipe
Prep Time - 20 min
Total Time - 5 hr 15 min
Servings - 16
Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
Instructions
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Tips
- Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
- Top with cut-up fresh fruit just before serving.
Keywords:
free easy cheesecake recipe
how to make cheesecake
baked cheesecake recipe
kraft philadelphia cream cheese cheesecake recipe
kraft cheesecake crust recipe
Easy Noodle Recipe
This is another noodles recipe with crumbs mixture. You can add or omit flavors you want while making the crumbs mixture. This is a very quick recipe for snack and is best for children. For making different types of noodle recipes, refer to the book Noodle, which contains 130 recipes made from 20 different type of noodles.
Ingredients :
For Crumbs Mixture :
2/3 cup butter
1 pack unsweetened cracker crumb
1 tspn paprika
2-3 tbspn lemon juice (according to your taste)
3 green chilies finely chopped
1 tbspn soya sauce
Minced fresh coriander as required
3/4 tsp sesame seeds
1/4 tbsp black pepper
For Noodles :
1 pack noodles
Water for boiling noodles
Salt to taste
1 tbsp oil
Procedure :
1. Take a deep sauce pan to boil water. When the water gets boil add noodles, salt and oil into the water and let it cook for -10 mins until spaghetti become soft. After that drain all the water from noodles and add half quantity of butter into the noodles and let it melt.
2. After that in a sauté pan, toss the noodles with butter for just 2 minutes.
3. In another sauté pan, toast crumbs with rest of butter until it becomes golden in color.
4. Now add rest of the ingredients including coriander leaves, sesame seeds, black pepper, paprika, lemon juice, green chilies and soya sauce. Mix all them together and then chop the mixture in food processor so that it become very fine smooth mixture.
5. Now mix crumbs mixture to the noodles and serve it in beautiful platter
http://www.google.com/imgres?imgurl=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJyOmgEgsMAMo_HuomCKQY4dzwWcUKPCizOYJn5pbXMYXOj2tzXDRb33gFGMf8Sktvsyo-2Kgqi1eJjTxx4nObcxfvqX9GuA8U7EpCR4y2wtL7a6FnMEg7enbzcT0H5vECuzNJmnHbJ5V/s400/Easy+Noodles+Recipe.jpg&imgrefurl=http://www.recipedose.com/tag/quick-supper-recipes/page/2&usg=__rchwwuOoKnjPoGNNQZSFFyJw4Oc=&h=345&w=400&sz=22&hl=en&start=3&um=1&itbs=1&tbnid=MCpj4K-k-xEGfM:&tbnh=107&tbnw=124&prev=/images%3Fq%3Dnoodles%2Brecipes%26um%3D1%26hl%3Den%26sa%3DN%26tbs%3Disch:1
Ingredients :
For Crumbs Mixture :
2/3 cup butter
1 pack unsweetened cracker crumb
1 tspn paprika
2-3 tbspn lemon juice (according to your taste)
3 green chilies finely chopped
1 tbspn soya sauce
Minced fresh coriander as required
3/4 tsp sesame seeds
1/4 tbsp black pepper
For Noodles :
1 pack noodles
Water for boiling noodles
Salt to taste
1 tbsp oil
Procedure :
1. Take a deep sauce pan to boil water. When the water gets boil add noodles, salt and oil into the water and let it cook for -10 mins until spaghetti become soft. After that drain all the water from noodles and add half quantity of butter into the noodles and let it melt.
2. After that in a sauté pan, toss the noodles with butter for just 2 minutes.
3. In another sauté pan, toast crumbs with rest of butter until it becomes golden in color.
4. Now add rest of the ingredients including coriander leaves, sesame seeds, black pepper, paprika, lemon juice, green chilies and soya sauce. Mix all them together and then chop the mixture in food processor so that it become very fine smooth mixture.
5. Now mix crumbs mixture to the noodles and serve it in beautiful platter
http://www.google.com/imgres?imgurl=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJyOmgEgsMAMo_HuomCKQY4dzwWcUKPCizOYJn5pbXMYXOj2tzXDRb33gFGMf8Sktvsyo-2Kgqi1eJjTxx4nObcxfvqX9GuA8U7EpCR4y2wtL7a6FnMEg7enbzcT0H5vECuzNJmnHbJ5V/s400/Easy+Noodles+Recipe.jpg&imgrefurl=http://www.recipedose.com/tag/quick-supper-recipes/page/2&usg=__rchwwuOoKnjPoGNNQZSFFyJw4Oc=&h=345&w=400&sz=22&hl=en&start=3&um=1&itbs=1&tbnid=MCpj4K-k-xEGfM:&tbnh=107&tbnw=124&prev=/images%3Fq%3Dnoodles%2Brecipes%26um%3D1%26hl%3Den%26sa%3DN%26tbs%3Disch:1
Chicken soup with rice noodles
A light and fresh noodle soup that’s a meal in one – and it’s low-fat, tooIn short
Preparation time:15 mins
Cooking time:15 mins
Total time:30 mins
Serves:4 people
Course:Soups, starters & snacks
Nutrition (per portion) 388 calories
3g fat
57g carbs
Ingredients
2 litres/3½ pints chicken stock
2.5cm/1in fresh ginger, grated
4 cloves
1 cinnamon stick, halved
fish sauce, to taste (optional)
3 chicken breasts, very thinly sliced
250g/9oz medium rice noodles
150g/5oz beansprouts, rinsed
fresh mint, coriander and basil leaves
bunch spring onions, trimmed and finely sliced
2 red chillies, deseeded and finely diced
lime wedges
Method
1. In a large pan, bring chicken stock to boil with fresh ginger, cloves and cinnamon stick. Season with freshly ground black pepper, caster sugar and fish sauce to taste. Add chicken slices and cook for a couple of mins, till chicken is cooked through.
2. Cook rice noodles according to packet instructions, then drain and divide into warmed, large bowls. Top with beansprouts and some herbs, spring onions and chillies. Pour over hot chicken and stock. Serve with plenty of lime wedges for squeezing over and extra herbs and chillies to add
http://www.google.com/imgres?imgurl=http://www.allaboutyou.com/%3Fmodule%3Dimages%26func%3Ddisplay%26fileId%3D58933&imgrefurl=http://www.allaboutyou.com/food/10-noodle-recipes-pad-thai/gallery&usg=__ienaqQ5msTYYvIgaeqTdg21CNxg=&h=370&w=300&sz=25&hl=en&start=20&um=1&itbs=1&tbnid=CF30h31oLt6ubM:&tbnh=122&tbnw=99&prev=/images%3Fq%3Dnoodles%2Brecipes%26um%3D1%26hl%3Den%26sa%3DN%26tbs%3Disch:1
Prawns in a garlicky sauce
A sticky sweet and sour sauce and lovely big fat noodlesIn short:
Preparation time:15 mins
Cooking time:10 mins
Total time:25 mins
Serves:4 people
Cuisine:ChineseCourse:Main
Nutrition (per portion) 190 calories
4g fat
27g carbs
Ingredients
1tbsp vegetable oil
1 bunch spring onions, finely sliced
1 red chilli, deseeded and finely chopped
2.5cm/1in piece fresh ginger, peeled and finely chopped
2 carrots, cut into thin strips
2 red peppers, halved, deseeded and cut into strips
200g/7oz ready-to-eat king prawns, tails intact, if available
400g/14oz ready-to-wok udon noodles
bunch fresh basil, torn
For the sauce:
3 cloves garlic, finely chopped
3tbsp dark soy sauce
1tbsp tomato purée
2tbsp white wine vinegar
1tbsp demerara sugar
Method
1. In a jug or small bowl, add all the sauce ingredients and whisk together with a fork, season, and set aside. In a wok or large frying pan, heat oil till smoking, then add spring onions and cook quickly, pushing them around the pan with a spatula. Now add chilli and ginger, and stir for few secs.
2. Throw in carrots and stir furiously, then add peppers and continue stirring. Cook for a couple of mins, till beginning to soften, then add sauce and stir till well combined. Add a little water if too thick. Now add prawns and stir, then add the noodles and basil. Toss gently so noodles don't break up, but you want the sauce to coat everything well. Serve topped with torn basil leaves
http://www.google.com/imgres?imgurl=http://www.allaboutyou.com/%3Fmodule%3Dimages%26func%3Ddisplay%26fileId%3D58933&imgrefurl=http://www.allaboutyou.com/food/10-noodle-recipes-pad-thai/gallery&usg=__ienaqQ5msTYYvIgaeqTdg21CNxg=&h=370&w=300&sz=25&hl=en&start=20&um=1&itbs=1&tbnid=CF30h31oLt6ubM:&tbnh=122&tbnw=99&prev=/images%3Fq%3Dnoodles%2Brecipes%26um%3D1%26hl%3Den%26sa%3DN%26tbs%3Disch:1
Pad Thai (Noodles)
Do it with noodlesHere at allaboutyou.com we love the ease of cooking with noodles, not only are they healthy and nutritious, they're quick to cook and come in various shapes and sizes, from fine rice noodles to thick slurp-inducing udon noodles. Click through our gallery of noodle recipes, starting with...
To make a vegetarian version, use firm or pressed tofu instead of the chicken and prawns
In short:
Preparation time:15 mins
Cooking time:10 mins
Total time:25 mins
Serves:4 peopleCuisine:
ChineseCourse:Main
PAD THAI
Pad Thai is a classic noodle dish that makes an easy yet impressive meal - it can easily be adapted for vegetarians with the use of tofu.
Ingredients
400g (14oz) fresh or dried rice noodles
2tbsp groundnut oil
2 eggs, lightly beaten
1 onion, halved and thinly sliced
3 garlic cloves, crushed
2tsp chilli sauce
1 skinless, boneless chicken breast, sliced
200g (7oz) raw prawns, peeled and deveined, with tail shells left intact
4tbsp lime juice
2tbsp fish sauce
1tbsp grated palm sugar
50g (2oz) roasted peanuts, chopped
3 spring onions, sliced on the diagonal
large handful of fresh coriander leaves
Method
1 Prepare the noodles according to packet instructions. Set aside.
2 Heat 2tsp of the oil in a large wok over a high heat. Pour in the eggs and swirl to coat the bottom of the wok to make an omelette. Pull the cooked egg into the centre so the uncooked egg runs to the sides. Cook for 1 min until the omelette is just set, then roll up on a board, seam side down. Set aside.
3 Heat the remaining oil in the wok and stir-fry the onion, garlic and chilli sauce for 1 min over a medium to high heat. Add the chicken and prawns and stir-fry for 4 min until the prawns are pink and the chicken is cooked through. Add the noodles and stir to combine, then sprinkle over the lime juice, fish sauce and palm sugar. Toss gently to heat through.
4 Add the peanuts, spring onions and coriander, then quickly slice the omelette crossways into strips and toss into the wok. Serve immediately
http://www.google.com/imgres?imgurl=http://www.allaboutyou.com/%3Fmodule%3Dimages%26func%3Ddisplay%26fileId%3D58933&imgrefurl=http://www.allaboutyou.com/food/10-noodle-recipes-pad-thai/gallery&usg=__ienaqQ5msTYYvIgaeqTdg21CNxg=&h=370&w=300&sz=25&hl=en&start=20&um=1&itbs=1&tbnid=CF30h31oLt6ubM:&tbnh=122&tbnw=99&prev=/images%3Fq%3Dnoodles%2Brecipes%26um%3D1%26hl%3Den%26sa%3DN%26tbs%3Disch:1
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