Wednesday, 30 November 2011

Mongolian BBQ Asian Style .

Hoisin sauce, 2/3 cup
Vinegar, 6 tablespoons
Minced green onions, 1/2 cup
Soy sauce, 1/4 cup
Minced garlic, 4 tablespoons
Honey, 2 tablespoons
Sesame oil, 1/2 teaspoon
Toasted sesame seeds, 1 tablespoon
Ground white pepper, 1/2 teaspoon
Ground black pepper, 1/2 teaspoon
Boneless leg of lamb, 5 pounds
Mix in a resealable bag the seasonings such as sesame oil, pepper, hoisin sauce, honey, sesame seeds, green onions, garlic and vinegar. Shake the bag to combine the ingredients well. Then, place the lamb meat inside the plastic bag. Gently roll the meat to coat it with the seasonings. Afterwards, seal the bag and place it inside the refrigerator. Allow the marinade to seep in the meat for 8 hours or more.
Then, preheat the grill and put it on high heat setting. Next, put some oil on the grate of the grill. You may use cooking spray for this. Place the meat over the grill. Cook the lamb on all sides for 15 minutes or more. You can baste the meat occasionally, as you turn the meat. Once the meat is tender and brown, place it on a platter. Wait for about 20 minutes before slicing the lamb meat. Then, serve the meat with your choice of dip if you wish.
Try this fabulous barbecue dish with a truly oriental touch. You will surely have an easy time preparing this great recipe that you can complete in less than an hour.

Friday, 25 November 2011

how to make Spice Coconut Potato

• 1lb Potato, peeled and sliced
• 1 Onion, chopped
• 3 crushed, Garlic Cloves
• 1 tsp freshly grated Root Ginger
• 1 tsp Ground Turmeric
• 2 Large Chillies, finely chopped or ground
• Salt and Pepper
• 1 tbsp Soy Sauce
• 8oz. Coconut Milk
• 12oz. Water
• 1 tbsp Lemon Juice
1. Scrub your potato and then boil it or cook it in the microwave. If you plan on cooking it in the microwave (it only takes five minutes), then prick it several times with a fork to make holes. Put the potato on a plate then cook it at full power for 5 minutes, then take the potato out and let it cool under running water. Peel and slice the potato into small pieces and place to the side until needed.
2. Next place all the ingredient into a large saucepan, do not add the potato yet. Stir occasionally while you bring the content to a boil, and then reduce to a simmer for approximately 5 minutes.
3. Add the sliced potato and mix it well, let it simmer for approximately 20 minutes and then serve it hot. This dish is usually served with white rice, or as a type of soup meal with bread.

Monday, 21 November 2011

how to make hawaiian pizza..yum yum..

Recipe for Easy Hawaiian Pizza
What You Need
  • 1/4 ounce active dry yeast
  • 1-1/4 cups warm water (110 to 115 degrees F)
  • 3 cups all-purpose flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 jar marinara sauce
  • 3 cups mozzarella cheese, shredded
  • 1 cup cooked chicken meat, diced
  • 1 8-ounce can pineapple chunks, drained
How to Make It
Dissolve the yeast in the warm water in a mixing bowl. Add the sugar and salt. Add the flour 1 cup at a time, stirring well until mixed thoroughly. Turn dough onto a floured work surface and knead until the dough feels elastic; about 6 to 8 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set in a warm corner of the kitchen for about an hour so to let the dough rise.
Punch the dough down. Roll it out and shape it into a pizza pan. Spread the marinara sauce on the dough. Sprinkle liberally with cheese, chicken, and pineapple.
Bake the pizza at 400 degrees Fahrenheit for 20 to 25 minutes. The crust should be browned and the cheese should be bubbly and the pizza are ready to eat.

apple pie (recipe)

Baking an All-American apple pie only takes 6 ingredients and about an hour and 15 minutes. Make this pie for special occasions, holidays or just at home with your family.
You will need the following ingredients:
  • 2 pie crusts
  • 4-5 apples, washed
  • 1/2 cup sugar
  • 1 tbsp sugar
  • 2 tbsp butter
  • cinnamon
  • nutmeg
Just to clarify for the new baker, by "2 pie crusts," I mean one round crust for the bottom of the pie, and one round crust for the top of the pie. If you buy a frozen crust, they normally come with one pie pan and two crusts. If you are buying the pie crusts without the pie tin, or if you're making your own pie crust, then you will also need a pie pan.
Start by placing the bottom pie crust in your pie pan. Then, core, peel and slice the apples. As you slice the apples, place the slices directly into the pie pan. After you have finished with the apples, pre-heat your oven at 450 degrees Fahrenheit.
Take the butter, and slice off small bits of the butter directly on top of the apples. Then sprinkle the 1/2 cup sugar and spices over the butter and apples. Use about 2 tablespoons of cinnamon, and one tablespoon of nutmeg.
Carefully place the top crust over the pie filling, and crimp the edges down to seal the top crust with the bottom crust. You can do this with a fork or your fingers. Make 6-9 one inch slashes through the top crust to allow steam to escape.
Make cinnamon sugar by mixing the tablespoon of sugar with a couple of dashes of cinnamon, and sprinkle it lightly over the top crust. It needs to be light because otherwise the sugar will char during baking. Bake 45 minutes until the crust is brown and the fruit is soft. Let cool and enjoy!

Wednesday, 16 November 2011

chocolate chip cup cake

Cupcakes are actually made from the same ingredients with other cakes. In the United Kingdom, cupcakes are called as fairy cakes. No one knows exactly when the first cupcakes were created, but many people in America say that this cake came in 19th century. Some people say that eating cupcakes can make them feel younger because of the frosty sensation offered by cupcakes.
Cupcakes are good choice for snack because of its small size. You can easily buy these cakes at bakeries or grocery stores near you. The first cupcake was chocolate cupcake, but today, there are many cupcakes flavors that we can find at bakeries. Every bakery in United States has its own cupcakes recipes, so if there are 1,000 bakeries in US, it means there are more than 1,000 cupcakes recipes. There are thousands recipes of cupcakes on internet.
Chocolate still becomes the favorite flavor of cupcakes. If you like to make and to eat chocolate chip cupcakes, you can follow simple cupcakes recipe below. This recipe is enough to make one dozen cupcakes. All ingredients and equipments used in this recipe are available at grocery store. Besides chocolate chips, you can add other ingredients on top of the cupcakes.
· 3/4 cup all-purpose flour (95 g)
· 1/8 teaspoon baking soda (0.8 g)
· 1/8 teaspoon salt (0.8 g)
· 1/4 cup butter, softened (55 g)
· 2 tablespoons white sugar (25 g)
· 1/4 cup brown sugar (55 g)
· 1 egg
· 1 teaspoon vanilla extract (5 ml)
· 1/2 cup semi-sweet chocolate chips (80 g)
1. Combine together the flour, baking soda, and salt; set aside.
2. Mix the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth
3. Add 1 egg and vanilla extract and mix them until smooth. Mix in the flour mixture until they are completely blended.
4. Add in the chocolate chips; mix them for about 1 minute to combine them evenly. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
5. Pre-heat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin.
6. Bake in the preheated oven until the tops spring back when lightly pressed, it takes about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire rack.
7. It is best to serve the cupcakes with hot tea or hot coffee.

Tuesday, 15 November 2011

strawberry ice cream

This recipe requires 1 tablespoon of lemon juice, 1 tablespoon of grated lemon peel, 1 10-ounce package of frozen strawberries (thawed), 1 can of whipped, heavy cream and two-thirds of a cup of sweetened and condensed coconut milk. Put the strawberries, lemon juice and lemon peel into your Ninja Blender 1100. Blend at high speed for 20 seconds or until it gets smooth. Turn down the speed to low and remove the blender's cover. Add the condensed milk in a regular stream into this mixture. Finally, remove the strawberry mixture by folding it onto whipped cream. To make into hard ice cream, allow it to sit in the freezer for 4 hours.

banana ice cream

Banana ice Cream 
This recipe is so easy that it only requires you to have 2 frozen bananas (chopped into either quarters or halves) and 1 cup of light coconut milk on hand. To start, just pour the coconut milk into your high-speed Ninja Blender 1100. Then include the quartered or halved frozen bananas. Proceed to blend this on medium-high until a soft-serve consistency is achieved. To turn this into hard ice cream, just freeze for approximately 4 hours overnight.

pineapple chicken

Whether it's for a snack that leaves you watering in the mouth or a substantial side dish for dinner, you will find baked pineapple chicken a worthy item for both. This dish is still easily quite the under rated one on the lunch table but is easily one that when well prepared, can really make your culinary experience a great one. You may find the dish preparation a pretty cumbersome affair but at the end of it all, when you put the first bite into your mouth you are bound to feel your taste buds getting all excited and your stomach almost craving for more with every passing second.
The dish has several variations you can look to when you desire a dish of its nature to conform to your taste buds but there is nothing like the original recipe for a sweet dish of baked pineapple chicken.
Preparation Time for baked pineapple chicken
· Preparation Time: 20 Minutes
· Serving time: 70 Minutes
Ingredients to prepare baked pineapple chicken
· All-Purpose Flour - 2 Teaspoons
· Canned Pineapple Rings - 20 Oz.
· Cubed Carrots - 6
· Sliced Spring Onions - 1 Bunch
· Cubed Potatoes - 4
· Ground Black Pepper - 1 Teaspoon
· Boneless Chicken - 4 Big Pieces
· Salt - 1 Teaspoon
Directions to prepare baked pineapple chicken
· In a big oven roasting bag, add some flour and inflate the bag.
· Shake the bag in order to even out the distribution of the flour inside it.
· Add the pineapple, carrots, potatoes, spring onions, salt and pepper inside the bag.
· Rinse the pieces of chicken and without drying add the pieces to bag. Shake to mix the ingredients well.
· Tie the bag up at the top and place on baking sheet.
· Preheat the oven to 350 degrees Fahrenheit.
· Bake the chicken, pineapple and other vegetables in the oven for around 50 minutes to reduce the pink coloration of the chicken. Ensure that the juices of the chicken run clear.
· Once the chicken is well baked, you now have your baked pineapple chicken all ready to be served.
Nutrition Value of baked pineapple chicken
Major Nutrition Content for Baked Pineapple Chicken:
· Sodium
· Carbohydrates
· Dietary Fiber
· Protein
Total Calorie Value per Serving: 532 Calories
Total Servings: 4

the honey and black pepper steak.

Preparation rime: 15 minutes
Total cooking time: 10 minutes
Serves: 4
Ingredients for the honey and black pepper beef recipe:
oil, for cooking
500 g (1lb) round steak, cut into thin strips
2 cloves garlic, crushed 1 onion, sliced
300 g (10 oz) sugar snap peas
2 tablespoons honey
2 teaspoons soy sauce
2 tablespoons oyster sauce
3 teaspoons cracked black pepper
Directions for the honey and black pepper beef recipe:
1. If you are interested in combining honey with black pepper beef recipe into making a nice meal, first you should heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the beef in batches over high heat. Remove and drain on paper towels.
2. Next step begins by heating the wok. Then add 1 tablespoon of the oil and stir-fry the garlic, the onion and the sugar snap peas until softened and the remove from the wok and set aside.
3. Step 3 begins be adding the honey, the soy sauce, the oyster sauce and the cracked pepper to the wok. Then bring to the boil, and after reduce the heat and simmer for 4 minutes
4. In last step you should increase the heat. Soon after return the meat and the vegetables to the wok, and then toss for 3-4 minutes until well heated through.
Nutritional Value for the honey and black pepper beef recipe:
Protein 30 g;
Fat 15 g;
Carbohydrate 20 g:
Dietary Fibre 4.5 g:
Cholesterol 70mg;
Energy 1400kJ (335cal)
Hints for the honey and black pepper beef recipe:
1. Heat the wok, then add the oil and swirl it around to coat the side of the hot wok.
2. Once the beef is cooked, remove it from the wok and drain on paper towels.
3. Add the honey, soy sauce, oyster sauce and cracked pepper and bring to the boil.

Monday, 14 November 2011

chicken enchilada

These chicken enchilada recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy chicken enchilada recipes:
>> Chicken Enchiladas
2 pounds chopped cooked chicken (up to 3 lbs)
1 4.5 oz can chopped mild green chilies
1 onion - chopped
4 ounces shredded Monterey jack cheese
1 4 oz can chopped black olives
8 corn tortillas
1/2 stick butter or margarine
1/2 cup chili powder
1/3 cup flour
1/2 teaspoon garlic salt
1/4 te ground cumin
1/4 teaspoon crushed oregano
3 15 oz cans chicken broth
1 12 oz can tomato sauce
Mexican Gravy:
Melt margarine in saucepan. In aq bowl, mix together dry ingredients. Slowly add dry ingredients to margarine, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to margarine mixture, stirring constantly. Stir into tomato sauce.
In mixing bow, stir together chicken, chilies, onion and 1 cup of Mexican gravy. In Crock-Pot, place foil handles (see directions below). Dip tortilla in Mexican gravy and lay in Crock-Pot. Spread about 3 tablespoons chicken filling over tortilla, and sprinkle with cheese and olives. Continue layering process until the top of Crock-Pot has been reached. Final layer should be cheese and olive layer. Pour any excess gravy over top of tortilla stack. Cook on Low 4 to 6 hours or on High for 1 1/2 to 2 1/2 hours.
Foil Handles:
Tear off three 18 x 2-inch strips of heavy foil or use regular foil flooded to double thickness. Criss-cross the foil strips in a spoke design and place in Crock-Pot to make lifting of tortilla stack easier.

kakori kebab

Kakori kebabs are both tasty and very easy to make. If you are looking for an authentic Indian kebab recipe that will impress your family and friends, this could be it. These kebabs can be cooked on the barbecue or in a frying pan but they should really be cooked on the barbecue grill for best results.
As with all good Indian recipes, the secret to success is in the ingredients. Try to find the freshest ingredients possible. This should not be difficult with this recipe as all of the ingredients are easily found in most grocery stores.
Kakori kebabs are great served as a starter or as a main course.
Serves 4
900g (1 lbs.) minced (ground) lamb
5 cloves garlic - smashed
1 inch piece of ginger - roughly chopped
125ml (1/2 cup) cashew nuts
1 tablespoon red chilli powder
2 tablespoons poppy seeds
1 tablespoon garam masala - preferably homemade
3 tablespoons ghee/clarified butter
salt and pepper
Place the garlic, ginger, cashew nuts, chilli powder, poppy seeds, garam masala and two tablespoons of the ghee/butter in a food processor with 100ml of water.
Blend to a smooth paste. This could take a couple of minutes.
Place the ground lamb in a bowl and pour the paste over it.
Work the paste into the lamb with your hands ensuring the meat is very well coated.
Cover the bowl and allow to marinate in the fridge for three to 24 hours. The longer the better.
To Cook
Prepare a charcoal or gas grill to medium heat.
Set the remaining butter near the grill so that it melts.
With wet hands, thread the kebabs over metal or wood skewers and press them into sausage shapes.
If you want, you could just form the lamb into patties. In fact, if you are frying these in a pan, patties are easier to fry.
Place the kebabs over the grill. Baste while they are cooking with the ghee/butter.
Cook for 5 to 7 minutes turning regularly.
Season with salt and pepper to taste.
I recommend serving kakori kebabs with a yogurt raita or mint chutney

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Saturday, 12 November 2011

Coconut Curry with Shrimp


  • 1 tablespoon of peanut or safflower oil
  • ½ an onion, chopped
  • 1 clove of garlic, peeled and chopped
  • ½ a green chile, deseeded and chopped
  • 1 teaspoon of curry powder
  • 2 cups of peeled raw shrimp
  • 14 oz can of light coconut milk
  • Juice of 3 limes
  • 1 tablespoon of unsweetened shredded coconut
  • Salt and pepper
  • A good handful of fresh cilantro, chopped


In a large pan, heat the oil and sweat the onion and garlic for a few minutes. Add the chile and curry powder and cook on low for another few minutes. Add the shrimp and cover with the coconut milk. Cook for 10 minutes. Stir in the lime juice and coconut. Taste and season, and when you are ready to serve, cover with the cilantro.

Twice Baked Potato Recipe

Twice baked potatoes are a favorite among the meat and potato lovers. And, they’re very  practical to make any time of the year.  Whether it's a special dinner or a summer BBQ, (yes! Baked potatoes can be made on the BBQ!) they also pull rave reviews. To make them even more special, add some chicken meat and cheese and you’ll get requests for them every week. The following recipe uses four potatoes so you made need to adjust the quantity to fit your group.
  • 4 Large baking potatoes
  • 8 Slices of chicken meat, cooked and crumbled
  • 1 Cup sour cream
  • ½ Cup milk
  • 4 Tablespoons butter
  • ½ Teaspoon salt
  • ½ Teaspoon pepper
  • 1 Cup shredded Cheddar cheese
  • 8 Green onions, chopped
Preheat the oven to 350 degrees and bake the potatoes for an hour.  Let potatoes cool for about 10 minutes and then slice them in half lengthwise. Carefully scoop out the insides, leaving skins and a bit of the flesh to create a sturdy holder.
Place the scooped out potato into a large bowl with the sour cream, milk, butter, salt, pepper, half of the cheese and half of the onions. Mix with a hand mixer until creamy. Refill the potato shells with the mixture and then top it all with cheese, onions and chicken meat and bake for another 15 minutes in 350 degree oven. The potatoes can sit for a while before the second baking so they can be done a bit in advance of your guests arriving.

Green Beans With Pecans and Maple Vinaigrette

Serves 8Hands-On Time: 15m Total Time: 20m


  • 3/4 cup pecans
  • kosher salt and black pepper
  • 2 pounds green bean, trimmed
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon pure maple syrup


  1. Heat oven to 400ยบ F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
  2. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
  3. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

Cornbread Dressing Recipe

If you’re looking for a fabulous Thanksgiving dressing recipe that will leave your guests raving, then try this cornbread dressing recipe. You’ll be shocked at how much everyone loves it and how simple it is to make.


  • 4 Tablespoons Unsalted Butter
  • 2 Cups Onion, Finely Chopped
  • 4 Cloves Minced garlic
  • 4 Stalks Chopped Celery
  • 6 Cups Crumbled Cornbread
  • ½ Cup Fresh Chopped Parsley
  • 2 Tablespoons Fresh Chopped Thyme (or 1 ½ teaspoon dried thyme)
  • 2 Tablespoons Fresh Chopped Oregano (or 1 ½ teaspoon dried Oregano)
  • 4 Eggs
  • 2 Cups Chicken Broth
  • 1 ½ Teaspoons Salt
  • ½ Teaspoon Pepper

Preheat the oven to 375 degrees. While preheating melt the butter in a pan and add onions, garlic and celery and cook over medium heat for about 10 minutes.

In a large bowl add the cornbread and pour in the onion mixture and all other ingredients. Stir well.
Place mixture into a 2 quart casserole pan and bake about 45 minutes until the top is golden brown and the entire mixture is cooked through.

Rather than baking separately, this cornbread stuffing mix can be stuffed inside of a Thanksgiving turkey and roasted with the turkey, although you won’t get as much of the nice crusty brown top using this method.