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Thursday, February 17, 2011

Recipe: Sea Food Paella authentic spanish food

Try this seafood paella its an authentic spanish food recipe. It just an easy to prepare and to cook. Everybody love to eat this seafood paella because of delicious taste. Just check it out the ingredients below and start to cook this one...

Ingredients - for 4 people

* 4 cups rice
* 8 cups fish stock
* 8 king-sized prawns/langoustines
* 8 mussels
* 200 gr shrimps
* 200 gr peas (fresh or frozen)
* 2 ripe tomatoes - skinned and chopped
* 2 cloves garlic - thinly sliced
* 3 strands saffron - crumbled
* Olive oil
* Seasoning

Method

* Heat oil in pan and sauté garlic.
* Add tomatoes, peas, shrimps and saffron.
* Cook for a few minutes.
* Add rice, stir well, cook 2 minutes, then add stock.
* Simmer for about 20 minutes.
* Decorate with seafood a few minutes before rice is cooked.
* Cover paella with lid to poach seafood.
* Stand for 5 minutes before serving.

Escalivada salad Catalana recipe course for oven

Escalivada salad Catalana recipe just easy to cook and to prepare and it just the name means wonderful salad slowly cooked. this version is actually for the oven but if it is possible to cook vegetables in barbecue will get a smoky smell. So enjoy cooking with your family and friends... make it habit....check it out the ingedients below.

Escalivada salad Catalana Ingredients
1 eggplant
2 onions
1 red pepper
3 large tomatoes
¼ cup of olive oil
½ tablespoon wine vinegar
Salt and white pepper
1 tablespoonful chopped parsley
Directions:
With a brush lubricate all vegetables. To put all in a pan and bake in pre-warmed oven at 180 ° C for 40 minutes. Remove the tomatoes, the peppers and eggplant, onions and leave to baked for 15 more minutes, to soften up very well.
Cut the stem of the peppers and the eggplant Remove from tomatoes.
Cut the vegetables into long strips, the mussels in cream washers and tomatoes into 4 pieces.
Mix all vegetables in a serving dish and sprinkle with olive oil and vinegar. Add salt and pepper, sprinkle with parsley and serve.
Duration: 1 hour

Monday, February 14, 2011

Chili in a Biscuit Bowl : Food Recipe

Try this recipe, the Chili in a Biscuit Bowl it easy to cook and to prepare it just an indermediate level. For this recipe surely you like it. it takes only an hour for cook time and 6 in servings... The recipe are given below... check it out and enjoy cooking and serving with your family, friends, and relatives.. Have a happy cooking..

Ingredients:

* Vegetable oil cooking spray
* 2 cups biscuit baking mix (recommended: Bisquick)
* 2/3 cup whole milk
* 1/2 teaspoon cayenne pepper
* Flour, for dusting the work surface
* 1 pound ground chuck
* 1 medium onion, chopped
* 1 medium green bell pepper, chopped
* 2 (14-ounce) cans Mexican-style stewed tomatoes
* 1 (15-ounce) can kidney beans, drained and rinsed
* 2 tablespoons chili powder
* 1 teaspoon salt
*

Toppings:

* Shredded sharp Cheddar
* Sour cream
* Sliced green onions (white and green parts)
* Corn chips

Directions:

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

Spaghetti Pizza Lasagna Recipe

Try this recipe, the Spaghetti Pizza Lasagna surely you love it and easy to prepare. This Spaghetti Pizza Lasagna cook within 50 min. and ready to serve within 50 min. and 12 servings. Check it out this ingredients below.... Make it habit.. Enjoy cooking with your friend sand relatives..

Ingredients:

* 1 pound spaghetti
* 1 pound lean ground beef
* 1 cup milk
* 2 eggs, beaten
* salt and pepper to taste
* 1 (32 ounce) jar pasta sauce
* 1 teaspoon dried oregano
* 1 teaspoon garlic powder
* 1 tablespoon dried minced onion
* 1 (8 ounce) package sliced pepperoni sausage
* 3 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large skillet over medium heat, cook beef until brown; drain.
4. Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9x13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese.
5. Bake in preheated oven until hot and bubbly, 30 minutes.

Vietnamese Shrimp and Glass Noodle Sala-30 min. 4 servings

Vietnamese Shrimp and Glass Noodle Sala with 30 minutes preparatiion and yield for 4 servings. Vietnamese people are the ethnic group originating from present-day northern Vietnam and southern china. Try this menu of the Vietnamese wherein you surely love it and it is easy to prepare and make make it habit in cooking. Just simply serve and have a good cooking with friends and relatives... Enjoy it...

Ingredients:

Vietnamese Dressing:

* 2 cloves garlic, minced or crushed
* 2 fresh long red chiles, seeded and finely diced or julienned
* 2 tablespoons finely minced fresh ginger
* 4 tablespoons fish sauce (nam pla)
* 1 lime, juiced
* 4 tablespoons water
* 1 tablespoon sugar
* 2 teaspoons groundnut oil
* 1 teaspoon sesame oil
*

Salad:

* 8 ounces cooked small shrimp
* 6 ounces glass noodles
* 4 ounces sugar snap peas
* 4 ounces bean sprouts
* 3 scallions, sliced into thin circles
* 1/2 cup finely chopped fresh cilantro leaves, to garnish

Directions

To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.

To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.

In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.

Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

Happy cooking!!!

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables) Chinese- Filipino food

Pansit or Pancit bihon is one of the variety of Pancit Guisado is somewhat a Chinese-Filipino food dish that I love to cook always. Surely you love to eat this Filpino-Chinese food dish which most of the people like to cook this pancit bihon guisado especially during birthday celebration and of course other occassion youmay prepare this kind of food....

Ingredients:

1 tbsp. cooking oil

1/2 lb. pork, sliced

2 cloves garlic, minced

1 onion, sliced

1 large carrot, julienne

1 red bell pepper, julienne

patis (fish sauce), salt, pepper and soy sauce to taste

2 cups chicken broth or water

1 cup cabbage leaves, cut into thin strips

1/2 lb. pancit bihon (rice sticks noodles)

wedges of lemon or calamansi, for garnish

Cooking Procedures :

Rinse pancit bihon with tap water. Drain. Set aside.

Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.

Add garlic and onion. Sauté for a few minutes until soft.

Season with patis, salt, pepper and soy sauce to taste.

Add julienne carrots and red bell peppers. Stir-fry for a few minutes.

Add chicken broth or water. Correct the seasoning.

Heat until boiling and add the drained pancit bihon.

Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)

Add a little more water or broth if you notice that is almost dry up and noodles ("pancit") are not yet cooked well. You may also add soy sauce if you find it pale and taste bland.

Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.

Serve with lemon wedges or calamansi. Enjoy!

Suman Moron (Chocolate Moron)-made ground glutinous

Chocolate suman moron is easy to prepare and cook and this one of the best snack ever its delicious and good taste to eat.. This Suman Moron (Chocolate Moron) is a smoother variety of suman that is made of ground glutinous (malagkit) rice cooked in coconut milk. Moron is either plain or mixed with chocolate or cocoa. These are the Ingredients below surely you love it... Enjoy cooking...

Ingredients:

* 1/2 cup malagkit (glutinous) rice
* 1-1/2 cup ordinary rice
* 3/4 cup coconut milk
* 1-1/2 cup sugar
* 1 cup chocolate or cocoa (any brand)
* banana leaves, wilted over fire
* melted butter
* string

Cooking Procedures :

1. Soak over night the malagkit and ordinary rice. Grind the following day.
2. Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
3. Cook over low fire, constantly stirring until thick. Set aside and cool.
4. Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.
5. Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
6. Cook/steam for half an hour in a double boiler container or a steamer.

Adobong Manok (Braised Chicken in Tangy Sauce) recipe

Adobong Manok (Braised Chicken in Tangy Sauce), Check it out this delicious recipe it is easy to cook and to prepare... These are the ingredients below just follow and just enjoy cooking....

Ingredients:

* 1 lb. chicken, cut into serving pieces
* 1/3 cup white vinegar
* 2 to 3 tbsp. soy sauce
* 2 tbsp. crushed garlic
* 2 bay leaf
* salt to taste
* 1/4 tsp. pepper (or 1 tsp. peppercorn)
* water
* 2 tbsp oil

Cooking Procedures :

1. In a deep skillet, brown chicken in oil.
2. Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or peppercorn) and water. Stir to blend and then add into the brown chicken.
3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.
4. Cover and continue simmering until chicken is tender. Remove meat, reserving the sauce.
5. In another pan, sauté remaining garlic until it becomes fragrant. Add the chicken and fry until light brown. Add in the adobo sauce.
6. Remove from heat. Transfer into a serving dish. Serve hot.

Turon Saba (Banana Plantain Rolls in Sugar)-Filipino snack

Turon Saba (Banana Plantain Rolls in Sugar) named in Tagalog, Turon, and this is one of the Filipino favorite snack because it is easy to prepare and to cook and this is a typical Filipino snack. Turon has many varieties that consists of plantain and jack fruit wrapped in a lumpia (spring roll) wrapper, dipped in brown sugar and then fried. This is somewhat resembles banana spring rolls...This very sweet that surely you love it. Enjoy snack!!!

Ingredients:

1/2 dozen ripe saba (banana plantain)

1 cup chopped langka (jackfruit)

1/2 cup brown sugar

lumpia (spring roll) wrappers

oil, enough for deep frying

Cooking Procedures :

Cut banana in half, and cut each half into 3 pieces. Roll slightly each banana piece in sugar.

Place coated bananas on top of eachlumpia wrapper (this will depend to your liking on how many pieces of banana slices for each wrapper), spread with choppedlangka (jackfruit), carefully wrap and roll into shape of egg roll. Seal the ends with water or egg white.

Fry in deep medium-high oil. Sprinkle 1/8 teaspoon of sugar over your turon. This will caramelize and stick to your turon. Flip yourturon to coat evenly with caramelized sugar. Fry until golden brown and crisp.

Remove from pan and set over wax paper for a couple of minutes and then enjoy!

Fried Chicken Marinated version

Fried chicken is one of the most famous food around the globe wherein a chicken that is cut up, dredged in flour or dipped in a breaded mixture and then pan fried, deep-fried, or pressure cooked until golden brown. Fried chicken has several recipe variations and some had their own tricks and special touches just to have a perfect fried chicken. Some people remove the skin before battering; others fry in oil, in butter and others in lard or bacon grease just to get that perfect taste.

This version of the Fried Chicken was marinated overnight with the butter milk. Buttermilk tenderizes the chicken and giving a rich, slightly tangy flavor. The trick that I did in cooking this fried chicken is making the oil temperature even. Using the deep-fry thermometer that was always kept in the pot and let the temperature remain between 300°F and 350°F at all times. You should make sure that the oil does not get too hot; otherwise the color of the coat will turn dark before the chicken is actually done.

Ingredients:

* 1 lb. chicken, cut into serving pieces (or choice cuts of thighs, drumsticks or wings), skins removed – preferred.
* 1 cup buttermilk (optional)
* 1 to 2 tbsp. salt
* 1 tsp. pepper
* 1-1/2 cups all-purpose flour
* 1 tsp. garlic powder
* 1 tsp. onion powder
* 1 tsp. sweet paprika
* 1/4 tsp. cayenne
* 1/2 tsp. sugar
* salt and pepper
* 2 to 3 eggs
* hot sauce (optional)
* oil, for frying

Cooking Procedures :

1. Combine buttermilk (if using), salt and pepper in a bowl or in a large airtight container. Place the chicken pieces, turning to coat in the liquid. Cover and refrigerate for at least an hour or two, or overnight.
2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, cayenne, and sugar until well blended. Season generously with salt and pepper. In another bowl, beat eggs with hot sauce (if using) and season with salt and pepper.
3. Remove the chicken from the marinade and one at a time, dip chicken pieces in egg mixture, turning to coat and then dredge the pieces into the seasoned flour and coat it well. Shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place coated chicken on a clean plate or tray, or on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
4. Heat oil in a fryer (or a medium Dutch oven, or in a heavy pot). Using a frying thermometer to measure temperature, bring oil to 350°F. It should be at medium, not a rolling boil. (NOTE: An even oil temperature is the key to success. A clip-on candy or a deep-fry thermometer should be kept in the pot. The temperature should remain between 300°F and 350°F at all times). Make sure that your oil does not get too hot, otherwise the color of the coat will turn dark before the chicken is actually done.
5. Use tongs to place chickens in hot oil, in batches if necessary in able not to drop the temperature. Fry until the coating is golden brown and crisp. Remember that dark meat requires a longer cooking time about 13 to 14 minutes, compared to 8 to 10 minutes for white meat. An instant-read thermometer inserted should register 170°F internal temperature. Drain fried chickens on a cooling rack (or on several layered paper towels). Using a slotted spoon, remove any bits of coating left in the fryer and discard. Repeat the frying process with the remaining chicken pieces.
6. Allow the chicken to rest at least 5 minutes before serving. Transfer to a serving dish and serve.

Humba Recipe (Braised Pork Belly with Sugar)-Filipino style

One of the comfort foods of every Filipino household is the Humba Recipe (Braised Pork Belly). This food style of the Filipino is one of the well-known or shall we say It's a popular Filipino food dish especially somewhere in Visayans region and Mindanao regions.

Humba is one of the dishes I prepared during our recentsalo-salo (get together) with friends. Everyone loved it. I even heard one of them that he missed it a lot. This is usually serve in every occasions.

Ingredients:

1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces

1 cup water

3 cloves garlic, crushed

1/3 cup vinegar

1/4 cup packed brown sugar

1/4 cup soy sauce

1 bay leaf

1/4 tsp. pepper or 1 tsp. peppercorns

1 tsp. oil

salt to taste

3 potatoes, peeled and quartered (optional)

hard-boiled eggs (optional)

Cooking Procedures :

Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It's up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.

Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

Chicken Curry Recipe - Filipino Style

Chicken Curry recipe is one of the Filipino favorite dish in a chicken curry recipes in the database. Of course this one of my favorite dish Oppss! not because I am a Filipino but because the delicious taste they said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious. In my family, chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. This is one of the famous of Filipino recipe that my family and friends loves. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious. Well, many countries had their own version of chicken curry.

Ingredients :

* 2-3 tbsp. oil
* 3 potatoes, peeled, quartered and fried
* 1 lb. chicken, cut into serving pieces
* 3 cloves garlic, minced
* 1 large onion, quartered
* 1 tbsp. patis (fish sauce)
* 3 tbsp. curry powder
* salt and pepper
* 1 cup water
* 1 red bell pepper, cut into big squares
* 1 green bell pepper, cut into big squares
* 3 celery stalks, cut into 1-1/2” long
* 1 cup coconut milk or evaporated milk

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

Embutido - Filipino Dish and Style (Meatloaf)

Talking about Filipino food, the Embutido, filipino dish is one of a Filipino style which consider like a meatloaf. The children love to eat this Embutido especially with the portion of hard-cooked eggs and sausages. He even consumes the whole wrap of embutido in a single setting. especially with the portion of hard-cooked eggs and sausages.

Embutido is just wrapped with an aluminum foil. Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce. As for me, my favorite is the sweet chili sauce while my kids love to dip it with ketchup.
Im sure you enjoy this kind of food of the filipino its delicious. Enjoy!

Ingredients :

* 1 lb. ground pork
* 1/2 cup finely chopped carrots
* 1 cup (6 slices) finely chopped (sweet or cooked) ham
* 3 tbsp. minced green bell pepper
* 3 tbsp. minced red bell pepper
* 1/3 cup sweet pickle relish
* 1/4 cup raisins
* 3 whole eggs
* 1/2 cup grated cheddar cheese
* dash of liquid seasoning
* salt & pepper, to taste
* 1 tbsp. cornstarch
* slices (wedges) of hard-cooked eggs (see recipe)
* slices (wedges) of Vienna sausage
* aluminum foil, 10" x 12" sizes

(Cooking Conversion Chart)

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.
6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Refrigerate unused embutido.

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Thursday, February 17, 2011

Recipe: Sea Food Paella authentic spanish food

Escalivada salad Catalana recipe course for oven

Monday, February 14, 2011

Chili in a Biscuit Bowl : Food Recipe

Spaghetti Pizza Lasagna Recipe

Vietnamese Shrimp and Glass Noodle Sala-30 min. 4 servings

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables) Chinese- Filipino food

Suman Moron (Chocolate Moron)-made ground glutinous

Adobong Manok (Braised Chicken in Tangy Sauce) recipe

Turon Saba (Banana Plantain Rolls in Sugar)-Filipino snack

Fried Chicken Marinated version

Humba Recipe (Braised Pork Belly with Sugar)-Filipino style

Chicken Curry Recipe - Filipino Style

Embutido - Filipino Dish and Style (Meatloaf)

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