tag:blogger.com,1999:blog-53256024567025939642024-03-13T20:52:38.878-07:00kulinerKuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-5325602456702593964.post-87031118018471845772010-01-24T20:05:00.000-08:002010-01-24T20:06:45.095-08:00Udang Galah Bakar (Grilled King Prawns)Ingredients:<br /><br /> * 300 gr king prawns (udang galah), beheaded and deveined<br /> * 4 cloves garlic<br /> * 2 candle nuts<br /> * 1 cm turmeric<br /> * 1 tbs coriander<br /> * 1 tsp ground black pepper<br /> * 1 tsp lime juice<br /> * 2 tbs kecap manis (sweet soy sauce)<br /> * 2 tbs margarine<br /> * 1 tsp vegetable oil<br /> * salt to taste<br /><br />Directions:<br /><br /> * Grind garlic, candle nuts, turmeric, and coriander in a grinder into a fine paste. Saute the paste on medium heat until fragrant. Remove and set aside.<br /> * In a mixing bowl, combine the fried spices with kecap manis, margarine, lime juice, black pepper and salt. Brush the king prawns with the seasoning mixture. Set aside to marinate for min. 30 minutes.<br /> * Grill the prawns while occasionally rebrushing them with the seasoning until thoroughly done.<br /> * Serve immediately.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-40641785565294123792010-01-24T20:03:00.000-08:002010-01-24T20:05:10.587-08:00Java JuiceIngredients:<br /><br /> * 2-3 medium lemons, unwaxed and thoroughly washed<br /> * 2 tbs sugar<br /> * water for cooking and cooling<br /><br />Directions:<br /><br /> * Use a potato peeler or lemon parer to remove the outer yellow part of the lemon rind. Place these yellow parings in a saucepan with about 100 ml water, or a bit more.<br /> * Bring to a boil then gently simmer for about ten minutes. The water should become yellow and smell of lemon as the oils are released.<br /> * Add sugar, and stir gently over the heat until it’s all dissolved. Turn off the heat and leave to cool slightly.<br /> * Cut the lemons in half and squeeze out the juice. This is easiest with an electric juicer or suitable food processor attachment. Keep squeezing lemons until you have about a glass of juice. With reasonable sized lemons each one yields around 50 ml, with smaller ones you’ll need to squeeze more.<br /> * Add all the juice (and gunk) to the pan, stir roughly, and leave to cool.<br /> * Use a nylon sieve to strain the lemonade over a glass.<br /> * Put straight in the fridge. To use, dilute as necessary with cold water and/or ice cubes (my version is ice cubes with chocolate inside).KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-69553716148086451292010-01-24T20:01:00.000-08:002010-01-24T20:03:28.723-08:00Ayam Bakar Padang (Padang Grilled Chicken)Ingredients:<br /><br /> * 2 whole chicken, cut into quarters<br /> * 8 shallots, thinly sliced<br /> * 2 stalks lemongrass, bruised<br /> * 2 glasses coconut milk<br /> * 4 cm galangal, bruised<br /> * 1 tbs tamarind juice<br /> * 2 tbs vegetable oil<br /><br />Spice paste ingredients:<br /><br /> * 8 candle nuts<br /> * 6 red chilies<br /> * 4 cm ginger<br /> * 2 cm turmeric<br /> * 1 tsp pepper seeds<br /> * salt to taste<br /><br />Directions:<br /><br /> * Grind spice paste ingredients in a spice grinder or mortar and pestle into a fine paste.<br /> * Saute minced shallots until yellowed. Add spice paste, lemongrass, galangal. Continue stir-frying until fragrant. Pour 2 glasses of water and tamarind juice. Stir to combine. Let it simmer until the chicken is tender.<br /> * Add coconut milk. Continue simmering and stirring until oil starts to come out. Remove.<br /> * Grill chicken until browned on both sides.<br /> * Remove and serve. If there is leftover of spice mixture, sprinkle it over chicken.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-34180726991362880492010-01-24T20:00:00.000-08:002010-01-24T20:01:35.977-08:00Ketropak (Jakarta Indonesian Food)Ingredients:<br /><br /> * 12 pieces tofu, fried and sliced<br /> * 1 hard boiled egg, halved<br /> * 2 pieces rice packets (ketupat), sliced<br /> * 200 gr vermicelli (mee hoon), soaked in hot water and drained.<br /> * 600 gr bean sprouts, soaked in hot water and drained.<br /> * 6 tbs fried shallots (bawang goreng)<br /> * 1 cup fried shrimp crackers<br /> * 2 tsp lime juice<br /> * 1 tbs sweet soy sauce<br /> * 3 tbs water<br /><br />Spice paste ingredients:<br /><br /> * 6 cloves garlic<br /> * 5 bird’s eye chilies<br /> * 1 tbs coconut candy<br /> * 12 tbs roasted/fried peanuts<br /> * salt to taste<br /><br />Directions:<br /><br /> * Grind spice paste ingredients into a fine paste. Dilute with water. Add lime juice. Stir to combine.<br /> * Put sliced tofu, egg, rice packets, vermicelli, and bean sprouts on a platter. Pour the peanut sauce onto the dish.<br /> * Sprinkle with sweet soy sauce, fried shallots and shrimp crackers.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-69400114333451693642010-01-24T19:57:00.000-08:002010-01-24T19:59:48.351-08:00Sambal PrawnIngredients:<br /><br /> * 500 g prawns, shelled but keep the tail intact<br /> * 1 tbs lime juice<br /> * 1/2 onion, sliced<br /> * 1 cm galangal, smashed<br /> * 1 green onion/scallion, minced<br /> * Vegetable oil for frying<br /><br />Spice Paste Ingredients:<br /><br /> * 8 red chilies<br /> * 1 tomato<br /> * 6 shallots<br /> * 3 cloves garlic<br /> * 1 tsp pepper powder<br /> * 1/2 tsp belacan<br /> * 1 tsp salt<br /> * 1 tsp sugar<br /><br />Directions:<br /><br /> * Drizzle prawns with lime juice thoroughly. Set aside for 30 minutes. Wash and dry up.<br /> * Fry prawns in a wok until red. Remove.<br /> * Grind spice paste ingredients into a fine paste. Stir fry in a wok. Add galangal and onion, continue stirring until fragrant.<br /> * Add prawns, stir to combine until fully cooked.<br /> * Turn out onto a plate, garnish with minced scallion. Serve.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-85064064329268440332010-01-24T19:52:00.000-08:002010-01-24T19:56:55.109-08:00Sop Konro (Beef Ribs Soup ala Makassar)Ingredients:<br /><br /> * 1 kg beef ribs, cut into 4-5 cm pieces<br /> * 2 lt water<br /> * 2 tbs tamarind juice<br /> * 3 tbs vegetable/palm oil<br /> * 3 cloves<br /> * 2 indian bay leaves<br /> * 3 cm galangal, bruised<br /> * 2 cm cinnamon<br /> * salt and sugar to taste<br /><br />Spice paste:<br /><br /> * 1 cup red beans (kacang merah), boiled<br /> * 5 kluwak nuts<br /> * 5 shallots<br /> * 3 garlic<br /> * 1 nutmeg<br /> * 1 tsp tumeric<br /><br />Directions:<br /><br /> * Ground all spice paste ingredients in a blender or using the traditional mortar and pestle<br /> * Stir fry the spice paste and cloves over medium heat until fragrant and then set aside<br /> * Boil the water. Add beef ribs, cinnamon, indian bay leaves, galangal, tamarind juice, salt and sugar. Add the fried spice and cloves. Cook until the meat is tender and the spice is well absorbed into the meat.<br /> * Remove and serve with sambal.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-79991387249934018192010-01-24T19:47:00.000-08:002010-01-24T19:50:45.647-08:00Coto Makassar IndonesianIngredients:<br /><br /> * 300 g beef sandung lumur<br /> * 750 g beef innards (intestines, tripes, livers, kidneys, lungs)<br /> * 2000 cc stock<br /> * 2 tbsp coriander, fried without oil<br /> * 1 tsp peres jinten (caraway seed/cumin)<br /> * 5 cloves garlic<br /> * 5 grains kemiri (fruits of candlenut)<br /> * 3 tbsp cooking oil<br /> * 4 stalks serai (lemongrass/citronella), crushed<br /> * 4 citrus leaves<br /> * 2 tbsp salt<br /> * Pepper<br /> * 3 tbsp peanuts, fried and grinded<br /> * 2 stalks leeks, slice thickly<br /> * 2 stalks celeries, slice thickly<br /><br />Sambal Tauco:<br /><br /> * 4 tbsp tauco (fermented bean paste used as condiment)<br /> * 2 cloves garlic<br /> * 5 chilies<br /> * 2 tbsp cooking oil<br /><br />Complements:<br /><br /> * 2 calamondins<br /> * Fried onion<br /><br />Directions:<br /><br /> 1. Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.<br /> 2. Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.<br /> 3. Put seasoning into boiled stock. Add serai, citrus leaves, and salt.<br /> 4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.<br /> 5. Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.<br /> 6. Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-65380438648774068252010-01-21T00:00:00.000-08:002010-01-21T00:16:52.148-08:00Ayam Suwir PedasIngredients<br /><br />- 250 g chicken fillet<br /><br />- 1 stalk of white part of lemon grass<br /><br />- 1 Salaam (Indian Bay Leaves)<br /><br />- 2 fresh Kaffir Lime leafs<br /><br />- 1 table spoon Tamarind (asam jawa) juice<br /><br />- 100 ml chicken stock<br /><br />- Half fresh tomato, chopped<br /><br />Spice Paste<br /><br />- 3 shallots<br /><br />- 2 cloves of garlic<br /><br />- 3 red chillies<br /><br />- 3 bird's eyes chillies (optional, only if you want to make it spicier)<br /><br />- 1/2 teaspoon of pepper<br /><br />- Salt and sugar to taste<br /><br />Directions<br /><br />1. Bring to boil the chicken. When it cooked, take out from the stock then shred the meat. Set aside.<br /><br />2. Grind or blend the spice paste.<br /><br />3. Heat the oil, then sauté the spice paste until fragrant. Then add salam leafs, kaffir lime leafs, lemongrass, fresh tomato,tamarind juice and the chicken. Mix them well for few minutes, and then give the chicken stock. Cook until the water absorbed. Add sugar or salt to adjust the taste.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-64561128451471327802010-01-20T22:58:00.000-08:002010-01-20T23:24:15.580-08:00Ingredients - 250 ml light coconut milk - 100 ml thick coconut milk - 1 bundle of spinach (or Fern Tips) - 1 fresh Turmeric leaf - 1 teaspoon tamIngredients<br /><br />- 250 ml light coconut milk<br /><br />- 100 ml thick coconut milk<br /><br />- 1 bundle of spinach (or Fern Tips)<br /><br />- 1 fresh Turmeric leaf<br /><br />- 1 teaspoon tamarind juice<br /><br />- Salt to taste<br /><br />Spice Paste<br /><br />- 2 shallots, peeled and sliced<br /><br />- 1 clove of garlic, peeled and sliced<br /><br />- 5 or 10 red chillies (as you like it), seeded and sliced (I used 2 teaspoons chilli powder since I don't have red chillies)<br /><br />- 1 cm fresh Galangal (Lengkuas/Laos)<br /><br />- 1 cm fresh turmeric, peeled and sliced<br /><br />- 1 cm ginger, peeled and sliced<br /><br />Directions<br /><br />1. Prepare spice paste by grinding or blending all ingredients together.<br /><br />2. Put spice paste in a saucepan with the coconut milk and bring to boil, stirring. Simmer for one minute then add the spinach, turmeric leaf and tamarind juice. Simmer, stirring frequently until the spinach is tender.<br /><br />3. Season to taste with salt.<br /><br />4. Good to serve with plain rice (nasi putih) and other side dish like fried Chicken or Fish.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-22813371771390113752010-01-20T22:56:00.000-08:002010-01-20T22:57:59.103-08:00Ayam Djahe ManggaA quick dish of stir fried chicken with ginger and mango. Best served with white rice and a ginger sauce. Try my sauce for Babi Panggang.<br />Ingredients:<br /><br /><br />4 Chicken breast<br />3 cm. Fresh Ginger root<br />2 Spring onions<br />1 tablespoon Kecap manis<br />1 tablespoon Sesame oil<br />Pepper & Salt<br />2 ripe mango's or<br />1 tin (400 gr) Mango<br />2 tablespoons peanut oil<br />Preparation:<br /><br />Clean chicken breast and cut in half,then slice into fingerthick strips and put in bowl. Peel and grate ginger and thinly slice spring onions and add to chicken. Add Sesame oil, Kecap manis and pepper & salt. Leave to marinate for at least ½ an hour.<br />Peel mango and remove flesh from stone or open tin and slice into strips the same size as chicken. Set aside.<br />Heat wok and add peanut oil. Quickly stir-fry chicken (5 min.).<br />Heat Mango in microwave and mix with chicken.<br />Serve hot with Babi Panggang sauce.<br />Site Links<br /><br /> * Bookshop<br /> * Indochef Blog<br /> * Advertise<br /> * Contact Me<br /><br /><br />Read more: http://www.indochef.com/indo_17.shtml#ixzz0dEArlMdoKuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-5546844843818341412010-01-20T22:55:00.000-08:002010-01-20T22:56:28.515-08:00Javanese Mixed-Vegetable SaladThis is another recipe I've gratefully received from a contributor.<br />Ingredients:<br /><br />1 cucumber(scored & sliced)<br />2 eggs (hard.boilled,shelled & sliced)<br />4 small potatoes(boilled, peeled, sliced & fried)<br />4 oz.(125 g.) tauge (tailed)<br />4 oz.(125 g.) cabbage (shredded)<br />2 oz.(60 g.) long beans (cut into 1-inch/ 2,5 cm. lengths)<br />2 cakes tahu kuning (cubed)<br />4 cakes tempe (sliced slantwise - to 1/2-inch/ 1.2-cm thickness)<br />4 oz. (125 g.) dried yellow noodles (cut into 11/2 -inch/ 4cm lengths)<br />20 pieces krupuk<br />20 pieces emping<br />8 oz. (250 g.) lettuce<br />boiling salted water<br />cooking oil for frying<br /><br />Sauce Ingredients:<br /><br />2-5 red chillies<br />1-inch (2,5-cm) piece terasi (dry-fried)<br />4 oz. (125 g.) peanuts (fried & skinned)<br />2 teaspoons sugar<br />1 dessertspoon cooking oil<br />3-5 daun salam<br />salt to taste<br />boiling water<br />juice of 10-12 limes<br />Preparation:<br /><br />1. To prepare salad. Separately blanch tauge, cabbage and long beans in boiling water. Drain and reserve.<br />2. Heat oil on medium flame. Separately fry tahu, tempe, noodles, krupuk and emping. Drain well and reserve.<br />3. Shred half the lettuce and use to line salad plate. Arrange the remainder and all the reserved ingredients on this. Serve with the sauce.<br />4. To prepare sauce. Grind together the chillies and terasi. Pound together the peaunuts and sugar.<br />5. Heat oil and fry ground ingredients with daun salam. When fragrant, mix in pounded ingredients and salt. Cook for 1- 2 minutes and reduce heat.<br />6. Stir in boiling water to make a pouring consistency. Simmer till thickened. Add lime juice, adjust seasoning and dish up.<br />Site Links<br /><br /> * Bookshop<br /> * Indochef Blog<br /> * Advertise<br /> * Contact Me<br /><br /><br />© Indochef.com. All rights reserved.<br /><br />Read more: http://www.indochef.com/indo_28.shtml#ixzz0dEAUflOfKuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-31540267996624739392010-01-20T22:52:00.000-08:002010-01-20T22:54:15.947-08:00Besengek DagingBesengek Daging<br /><br />Spicy Beef dish cooked in coconut milk.<br />Use a lean, whole cut of beef like "topside" or "silverside".<br />Ingredients:<br /><br />500 gr Beef.<br />1 onion.<br />1 teaspoon trassi.<br />1 red chilli pepper.<br />½ teaspoon black pepper.<br />1 teaspoon coriander (ground).<br />½ teaspoon turmeric.<br />30 ml tamarind water.<br />250 ml beef stock.<br />500 ml coconut milk.<br />2 teaspoons sugar.<br />salt to taste.<br />oil for frying.<br />Preparation:<br /><br />Place the beef in enough water to cover the joint and boil until tender (about 1 hour). Remove from stock and slice after cooling. Chop the onions and fry with the trassi in the oil until soft. Add chilli, pepper, coriander, turmeric, tamarind, sugar and salt. saute for a further ½ minute then add the beef and stock. Cover pan and simmer for a further 5 minutes. Uncover pan and add the coconut milk. Continue cooking until the sauce thickens.<br />Can be served on its own with rice or as part of a "rijsttafel".<br /><br />Read more: http://www.indochef.com/indo_08.shtml#ixzz0dE9v4ooAKuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-52644762844159089042010-01-11T01:01:00.000-08:002010-01-11T01:09:23.093-08:00Marinated Mozzarella and Veggie PizzaIngredients:<br />This pizza is vegetarian as long as you use mozzarella which does not contain animal rennet.<br /><br />- 1lb Fresh Mozzarella (Caprese Log)<br />- Handful Fresh Basil<br />- 1 Red Bell Pepper<br />- 1 Red Onion<br />- 1 Whole Clove Garlic<br />- 1 Tomato<br />- Crimini Mushrooms (Portabellos also works well)<br />- Red Wine Vinegar<br />- Balsamic Vinegar<br />- Marinara sauce or pesto<br />- Black Pepper<br />(Artichoke hearts also go very well as a topping with this recipe.)<br /><br />Dough:<br />You can either make the dough from scratch or buy premade dough. Since there is a Trader Joe's nearby and premade focaccia dough is only $1.00 a ball, I used that.<br />- 1/2 cup flour or corn meal to roll out dough<br />- olive oil <br />Step:<br />1.Wash the vegetables.<br />2.Cut mozzarella into 1/4 thick slabs.<br />3.Place the mozzarella in bowl and cover with approx 1/4 cup red wine vinegar and 1/2 cup balsamic vinegar.<br />4.Peel the garlic and onion and de-stem the basil.<br />5.ulienne the onion and chop the other ingredients coarsely.<br />6.Add the ingredients to a bowl with mozz and vinegar. Add black pepper. Stir until everything is covered, making sure not to tear up the mozzarella.<br />7.Chop the mushrooms in half and julienne the bell pepper. Pull out the dough if you are using store bought dough. Let the veggies marinate for at least an hour.<br />8.Let the dough rise, and punch it down and let it rise again.<br />9.Roll out the dough. (I put string cheese in my crust.)<br />10.Perforate the dough with a fork to eliminate bubbles.<br />11.At this point you may be deviating from how I do this. I have a very bad oven, and having learned from past experience, I have to partially precook my pizza dough before adding toppings. So I brush my pie with olive oil and place it in the oven at this point. If I you have a good oven I would skip this step.<br />12.While my pie was cooking I placed the marinating mozzarella and veggies in a collander to get rid of the liquid.<br />13.Pie after being pre-cooked:<br />14.Normally I use pesto, but today I am using Classico Cabernet Marinara.<br />15.Add mushrooms.<br />16.Add other ingredients.<br />17.Place in oven until cooked to your satisfaction.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-31060677648959338762010-01-11T00:47:00.000-08:002010-01-11T01:00:45.400-08:00Ginger Sweet Potato Gnocchi & Garlic Cream SauceIngredients:<br />Ginger and garlic play very well together. Traditionally that happens most frequently in Asian-influenced dishes, but I wanted to get the same effect in something from another region. Gnocchi are great because they're relatively difficult to mess up, allow the addition of flavoring ingredients, and can be made well in advance and frozen instead of cooking immediately (though mine were fresh).<br /><br />Ingredients:<br />gnocchi:<br />Sweet Potatoes<br />Flour<br />ginger<br />1 egg<br /><br />sauce:<br />1 medium onion<br />3 cloves of garlic<br />1 pint heavy cream<br />1/4 cup butter<br />3-4 Tablespoons flour <br />Step :<br />1. Start by cutting your sweet potatoes in half lengthwise. You're looking for mostly-same-size pieces so they cook evenly.<br />2. Oil up a cookie sheet, oil the taters, and put them cut-side down on the sheet. Toss them in a 350 degree oven for 20-40 minutes.<br /><br />They should be fork-smooshy, which is beyond fork tender. Basically they should do this and not bounce back up when you take away the fork:<br />3. At that level of doneness, the skin of the sweet potato will generally just slough off as single piece.<br />4. Smash those things up. They shouldn't put up much resistance, but make sure there are no fibrous bits. If there are you may want to consider finishing in the microwave or baking for a bit longer.<br />5. Time for gnocchi making. You want about a 1:1 ratio sweet potato and flour.<br />6. Mash that together until it's mostly incorporated. Then add one egg.<br /><br />You may need to add another egg, but don't do so immediately. It's surprising how little you really need.<br />7. Now would be a good time to add ginger as well, then mix thoroughly. Use of hands is strongly recommended for this. Gnocchi dough is something you need to get a feel for and hand-mixing is the easiest way to do so. You want the dough to end up fairly soft and slightly sticky.<br /><br />Of course, if you're like me and forget the ginger entirely, you'll have to do a bit of extra kneading. I used a microplane to grind a thumb-sized chunk of ginger into a fine paste, then mixed it in by hand.<br />8. Once you are happy with the dough, cut it into four pieces and throw down some bench flour.<br />9. Use those old play-doh skills to make a long, thinnish snake of dough.<br /><br />Slice the snake into small pieces. Each of these will be a gnocchi, so shoot for similar sizes.<br />10. Pick up a piece of dough and roll it around in your hands until it's round to oblong. Then place a fork on the gnocchi and roll the fork over it, leaving an impression of the tines.<br />11. Repeat until you have a pan full of raw gnocchi.<br />12. Drop the gnocchi into a pot of boiling water, a few at a time. Pull them a few seconds after they start to float.<br />13. For the sauce, slice an onion in your preferred manner.<br /><br />Put into a large saute pan, salt, and sweat very slowly.<br />14. Thinly slice three cloves of garlic.<br />15. Once the onions have browned nicely, add the garlic.<br /><br />Cook until the garlic browns nicely.<br />16. Start a roux with the butter and flour. Just melt the butter, whisk in the flour until smooth, and let brown slightly.<br />17. In a separate saucepan, heat the cream. Stir frequently.<br />18. Once the cream is barely boiling, add the roux. Heat until thickened, then add the onion/garlic mixture. You now a have great garlic cream sauce.<br />19. Serve gnocchi with sauce.<br />20. Full shot of Ginger Sweet Potato Gnocchi & Garlic Cream Sauce.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-31080587176128764442010-01-11T00:42:00.000-08:002010-01-11T00:47:38.955-08:00Traditional Vegetable Stir FryIngredients You Will Need:<br />2 tablespoons soy sauce<br />2 tablespoons oyster sauce<br />2 tablespoons rice vinegar<br />3 tablespoons vegetable stock<br />2 tablespoons glutinous rice flour<br />2 tablespoons sesame oil<br />1 teaspoon grated ginger<br />1 teaspoon minced garlic<br />½ cup sliced Chinese mushrooms<br />1 6-ounce can water chestnuts, drained<br />1 6-ounce can sliced bamboo shoots, drained<br />½ cup chopped bok choy<br />1 cup bean sprouts<br /><br />Stir together soy sauce, oyster sauce, rice vinegar, vegetable stock and flour in a small bowl. Mix well and set aside.<br /><br />Pour oil into a wok and place over medium-high heat. Add the ginger and garlic, then let the oil heat, stirring occasionally. When the oil is boiling hot, carefully add the mushrooms and watch for splattering. Stir fry for 1 minute, or until the mushrooms start to become tender.<br /><br />Carefully add the water chestnuts, bamboo shoots, bok choy and sprouts to the wok. Stir fry until veggies start to become tender, about 2 minutes. Carefully pour sauce into veggies, and mix well. Stir fry for about 1 minute, or until the sauce thickens. Remove wok from heat, and serve stir fry over rice or noodles.<br /><br />Minced Pork and Water Chestnuts Lettuce Wrap Recipe<br />Ingredients You Will Need:<br />1 cup pork, cooked and minced<br />1 6-ounce can water chestnuts, drained and minced<br />1 tablespoon soy sauce<br />1 tablespoon oyster sauce<br />2 tablespoons sesame seed oil, divided<br />1 tablespoon orange juice<br />16 leaves of lettuce<br /><br />Place pork and water chestnuts in a medium mixing bowl. In a small bowl, whisk together the soy sauce, oyster sauce, 1 tablespoon sesame seed oil and orange juice. Pour the sauce into the pork, and mix well.<br /><br />Add remaining 1 tablespoon of sesame seed oil to a wok over medium-high heat. Let oil heat up, and then add pork mixture to wok. Stir fry for two minutes, or until pork turns crispy. Remove wok from heat.<br /><br />Drop a heaping spoonful of pork stir fry onto a lettuce leaf. Roll leaf and tuck ends. Repeat process until all the pork is wrapped. Arrange wraps on plate, and serve.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-14430539830325290122010-01-11T00:33:00.000-08:002010-01-11T00:34:12.409-08:00Basic Sushi RiceIngredients:<br /><br />3 cup Calrose rice (uncooked)<br />3 cup Water<br />1/2 cup Japanese rice vinegar<br />1/2 cup Sugar<br />1 tsp Salt<br /><br />Methods:<br /><br />Wash rice and rinse well. Add 3 cups water and cook in rice cooker. To cook on stove, bring rice to a boil in a covered saucepan. Simmer for 15 minutes. Remove pan from stove and let sit for another 10-15 minutes. Mix together vinegar, sugar, and salt, and cook over medium heat until sugar dissolves. Cool. Place cooked rice in a large mixing bowl. Sprinkle half of vinegar sauce over the hot rice; mix gently. Taste. Add more vinegar sauce if desired.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-30977891486904191432010-01-11T00:16:00.000-08:002010-01-11T00:32:14.139-08:00Deep Fried Octopus and Cheese with Golden BatterIngredients:<br /><br />2 x boiled octopus tentacles<br />8 x perilla leaves (oba or aojiso)<br />1/8 lb processed cheese<br /><br />Golden Batter:<br />3/8 cup all-purpose flour<br />2 x egg yolks<br />Salt to taste<br />Kelp-flavored fish stock (nidashijiru) as needed<br /><br />Garnishes:<br />1/3 oz dried buckwheat noodles<br />13 sht dried laver (asakusa-nori) 1 1/2″ square<br /><br />Methods:<br /><br />* Slice octopus diagonally.<br />* Wash perilla leaves, cut lengthwise into halves.<br />* Cut cheese into 1/4-inch-thick slices, then each slice into three pieces.<br />*Place cheese on leaves, roll up and sandwich with two octopus pieces.<br />*Mix all ingredients for golden batter lightly. Dip cheese-leaves-octopus pieces into batter and deep-fry until golden.<br />* Boil buckwheat noodles for a few minutes. Noodles should not be soft, but still hard in the center. Cut into 1-inch lengths. Cut dried layer into 1/4-inch-wide strips. Place noodles on dried laver, roll up and deep-fry.<br />* Arrange fried octopus on serving plate and sprinkle with garnishes.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-51101967138813539122010-01-08T22:32:00.000-08:002010-01-08T22:35:16.932-08:00Tonkotsu Noodle Soup RecipeMasakan Jepang (Japanese Cuisine Recipes)<br /><br /><br />Bahan-Bahan: [Ingredients]<br />- 3 packets Nissin Tonkotsu Instant Noodles<br />- 1/2 Obento Nori Sheet, sliced finely<br />- 2 rashers of bacon, thinly sliced<br />- 3 spring onions, sliced diagonally<br />- 100g snow peas, blanched<br />- 4 eggs, poached<br />Cara Memasak: [Cooking Instruction]<br />- Place noodles in 1.5 lt boiling water and simmer for 3 minutes<br /><br />- Fry bacon until crispy and set aside<br /><br />- Remove noodles from heat, add soup base and seasoning oil<br />- Divide the noodle soup evenly between four bowls.<br /><br />- Top noodles with bacon, snow peas and spring onions.<br /><br />- Top with a poached egg and nori strips.<br />Cadangan Hidangan: [Serving Suggestion]<br />2-3 servings<br />Advertisement<br /><br />This website is dedicated to food lovers. We have lots of unique and special recipes brought to you by our members. If you have other special recipes, please submit to our recipes database. Your submission is highly appreciated.<br /><br />Browse All Recipes<br />Biscuits, Porridge, Cakes, Traditional Cakes, Special Cakes, Main Course, Noodles, Beverages, Rice, Dessert, Puding, Bread, Salads, Sauces, Snacks, Soup, ...<br />Most Popular Recipes<br />Melaysian Cuisine Recipes, Indonesian Cuisine Recipes, Chinese Cuisine Recipes, International Cuisine Recipes, Italian Cuisine Recipes, Japanese Cuisine Recipes, Indian Cuisine Recipes, Thai Cuisine Recipes, Vietnamese Cuisine Recipes, Korean Cuisine Recipes, Mexican Cuisine Recipes, Persian Cuisine Recipes, French Cuisine Recipes, ...KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-11993588137527940912010-01-08T22:01:00.000-08:002010-01-08T22:16:18.455-08:00Spaghetti BologneseResepi & Recipes<br />Home - iLinks: Download Driver • Celebrity Wallpapers • Killing Games • Free MySpace Proxy • Driving Games<br />Cari Resepi -- [Search Recipes]:<br />Quick Recipes<br /><br /> * Kek / Cake<br /> * Kuih Raya<br /> * Kuih Muih<br /> * Nasi<br /> * Minuman<br /> * Pencuci Mulut<br /><br />The Recipes<br /><br /> * Biskut / Biskuit<br /> * Bubur<br /> * Kek<br /> * Kuih Muih<br /> * Kuih Raya<br /> * Main Course<br /> * Mi & Laksa<br /> * Minuman<br /> * Nasi<br /> * Pencuci Mulut<br /> * Puding<br /> * Roti<br /> * Salads<br /> * Sambal<br /> * Snacks<br /> * Sup<br /><br />Login<br /><br /> * Username:<br /> *<br /> * Password:<br /> *<br /> *<br /><br />iResepi<br /><br /> * Resepi Terbaru<br /> * Resepi Favorit<br /> * Member List<br /> * Sitemap<br /><br />Lirik Lagu<br />Resepi Spaghetti Bolognese<br />Spaghetti Bolognese Recipes<br /><br />Recipe Category: Resepi Mi & Laksa (Noodles Recipes)<br />Recipe submitted by: Chef Maruko<br /><br />Masakan Italia (Italian Cuisine Recipes)<br /><br /><br />Bahan-Bahan: [Ingredients]<br />- 300-400 grams (10.5-14 ounces) mince meat<br />- 1 medium onion<br />- 1 tin tomatoes<br />- 1 pepper<br />- 1 tablespoon tomato puree<br />- 1 beef stock cube<br />- 300 grams (10.5 ounces) spaghetti<br />Cara Memasak: [Cooking Instruction]<br />- Prepare vegetables.<br /><br />- Cut meat into chunks, put in a large pan and cook on high power until brown.<br /><br />- Add the cut onion and let it brown.<br /><br />- Next add the cut pepper and put a lid on the pan. Leave for 5 minutes.<br /><br />- Stir then take lid off and, if its ready, add the tin of tomatoes, stock cube and tomato puree.<br /><br />- Put lid on again and turn to low power.<br /><br />- Boil a pan of water. Add spaghetti and turn down the heat a little. Leave until the spaghetti is soft and cooked.<br /><br />- If bolognese sauce is ready, drain the boiling water from the spaghetti and put the spaghetti on a plate.<br /><br />- Add sauce on top and you will have the perfect Italian, spaghetti bolognese.<br />Cadangan Hidangan: [Serving Suggestion]<br />3-4 servings<br />Advertisement<br /><br />This website is dedicated to food lovers. We have lots of unique and special recipes brought to you by our members. If you have other special recipes, please submit to our recipes database. Your submission is highly appreciated.<br /><br />Browse All Recipes<br />Biscuits, Porridge, Cakes, Traditional Cakes, Special Cakes, Main Course, Noodles, Beverages, Rice, Dessert, Puding, Bread, Salads, Sauces, Snacks, Soup, ...<br />Most Popular Recipes<br />Melaysian Cuisine Recipes, Indonesian Cuisine Recipes, Chinese Cuisine Recipes, International Cuisine Recipes, Italian Cuisine Recipes, Japanese Cuisine Recipes, Indian Cuisine Recipes, Thai Cuisine Recipes, Vietnamese Cuisine Recipes, Korean Cuisine Recipes, Mexican Cuisine Recipes, Persian Cuisine Recipes, French Cuisine Recipes, ...KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-80982270236645546492009-11-24T01:24:00.000-08:002009-12-04T22:01:22.552-08:00Wake-Up Smoothie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_C-qGMZgWTJ0/Swup-I6jZbI/AAAAAAAAAAg/plGH-kni8fI/s1600/115166_yr_carousel.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 108px; height: 80px;" src="http://1.bp.blogspot.com/_C-qGMZgWTJ0/Swup-I6jZbI/AAAAAAAAAAg/plGH-kni8fI/s320/115166_yr_carousel.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407602662598469042" /></a><br /><br />INGREDIENTS<br /> 1. 1 1/4 cups orange juice, preferably calcium-fortified<br /> 2. 1 banana<br /> 3. 1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries<br /> 4. 1/2 cup low-fat silken tofu or low-fat plain yogurt<br /> 5. 1 tablespoon sugar or Splenda Granular (optional)<br /><br /><br />COOKING DIRECTIONS<br /> 1. Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-75387300862963792582009-11-24T01:20:00.000-08:002009-12-04T22:04:53.765-08:00Eggplant and Spinach Lasagne Spirals<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_C-qGMZgWTJ0/SwurzkL0cOI/AAAAAAAAAAo/b974mXJbQsE/s1600/BAYAM.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 108px; height: 80px;" src="http://4.bp.blogspot.com/_C-qGMZgWTJ0/SwurzkL0cOI/AAAAAAAAAAo/b974mXJbQsE/s320/BAYAM.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407604679963341026" /></a><br />ingredients<br /><br /> 1. 3 pounds plum tomatoes, halved lengthwise<br /> 2. 5 tablespoons olive oil<br /> 3. 3/4 teaspoon salt<br /> 4. 1/2 teaspoon black pepper<br /> 5. 1 small onion, finely chopped<br /> 6. 2 garlic cloves, minced<br /> 7. 1/2 cup water<br /> 8. 1/4 cup chopped fresh basil<br /> 9. 2 pounds Asian or baby Italian eggplants, halved crosswise, then cut lengthwise into slices slightly less than 1/4 inch thick<br /> 10. 3 tablespoons olive oil<br /> 11. 1 large garlic clove, finely chopped<br /> 12. 1 1/4 teaspoons salt<br /> 13. 1/2 teaspoon black pepper<br /> 14. 10 ounces baby spinach<br /> 15. 1 pound ricotta (preferably fresh)<br /> 16. 1 large egg yolk, lightly beaten<br /> 17. 1/2 cup finely grated Parmigiano-Reggiano<br /> 18. 8 dried lasagne noodles (not no-boil)<br /><br />Cooking Directions :<br /> 1. Roast tomatoes for sauce: Preheat oven to 450 degrees F.<br /> 2. Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes. Cool slightly in baking dishes on racks.<br /> 3. Roast eggplant for lasagne: Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.<br /> 4. Reduce oven temperature to 350 degrees F.<br /> 5. Finish tomato sauce: When tomatoes are cool enough to handle, peel off skin and discard. Puree tomatoes with their juices in a blender, pulsing until almost smooth.<br /> 6. Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes. Stir in tomato puree, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. Stir in basil.<br /> 7. Make filling and assemble lasagne: While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach and coarsely chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.<br /> 8. Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water.<br /> 9. Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagna noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.<br /> 10. Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-3323927261838494342009-11-24T00:53:00.000-08:002009-11-24T00:58:46.306-08:00Pork and Mushroom StewThis hearty stew recipe is just what you need on a cool fall evening. Made with pork, carrots, onions, and mushrooms, it is ready to serve when the vegetables are tender. Bake a fresh loaf of wheat bread or some rolls to accompany this pork stew. Mix up a batch of your favorite cookie recipe to serve for dessert.<br /><br />ingredients<br /><br /> * 1 pound pork stew meat, cut into 1-inch cubes<br /> * 2 tablespoons margarine or butter<br /> * 1 10-1/2-ounce can condensed chicken broth<br /> * 1/4 cup dry white wine<br /> * 3 tablespoons snipped fresh parsley<br /> * 3/4 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed<br /> * 1/4 teaspoon garlic powder<br /> * 1/8 teaspoon pepper<br /> * 1 bay leaf<br /> * 2 cups frozen whole small onions<br /> * 1 10-ounce package frozen tiny whole carrots<br /> * 1 4-ounce can whole mushrooms, drained<br /> * 3/4 cup cold water<br /> * 1/4 cup all-purpose flour<br /> * 1 tablespoon lemon juice<br /> directions<br /><br /> 1. In a large saucepan brown pork, half at a time, in margarine or butter. Return all meat to pan. Stir in the chicken broth, wine, parsley, thyme, garlic powder, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 40 minutes.<br /> 2. Add the frozen onions, frozen carrots, and mushrooms. Return to boiling. Reduce heat and simmer, covered, about 15 minutes more or until vegetables are tender. Remove bay leaf.<br /> 3. Combine cold water and flour; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 servings.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-62319257360965060492009-10-27T02:38:00.000-07:002009-10-27T02:39:18.351-07:00Focaccia Bread – The Perfect Fancy Sandwich And Traditional Appetizer<p><b class="titler">Focaccia Bread – The Perfect Fancy Sandwich And Traditional Appetizer</b><br /> by: <b class="author">Mary Walsh</b> <!---- Begin Ad Box ---><!---- End Ad Box ---> </p><br />Focaccia bread is a staple in classic Italian meals. It is best enjoyed with olives, herbs, tomatoes (sun-dried) and cheese. You could also eat it by itself as a meal or as an appetizer.<br /><br />Focaccia bread is made from basic bread dough used in making pizza crusts. It is said to have originated from the time of the Etruscans from North Italy. Some believe that Focaccia originated in Ancient Greece, during the beginning of the first millennium before Christ. The word Focaccia itself is a direct derivation from the Roman term panis focacius.<br /><br />The recipe for Focaccia bread has spread to other regions, including the Middle East. The practice of dipping Focaccia into soups and vinegar started during the Roman times. At that time, it proved to be a cheap but filling meal for most people.<br /><br />At present, Focaccia bread has its own dip made out of vinegar and is usually served as appetizer. The difference lies in its preparation. The dough transforms into Focaccia bread after adding toppings. Also, you could make your homemade Focaccia bread according to your tastes and preferences.<br /><br />You are free to add little bits of herbs and cheese for that light flavor. However, you might want to add more toppings if you're wanting something more fully-flavored.<br /><br />Here are the ingredients that you will need to create the basic dough: <br /><br />1 tbsp/1 pkg of active dry yeast<br />1 tbsp of sugar<br />1- 1/3 c of water (hot)<br />2 tbsps of olive oil<br />3-1/2 - 4 c of flour (all-purpose)<br />2 tsps of salt<br /><br />For the toppings, you'll need the following: <br />1/2 c of olive oil<br />Tomatoes (sun-dried), sliced<br />Olives or onions (caramelized)<br />2 tbsps of cheese (either Parmesan, Romano or Asiago); grated<br />1/4 tsp of salt (coarse)<br />2 tsps of fresh herbs or 1 tsp of dried herbs, either thyme, rosemary, oregano, basil or dill<br /> <br />Create your bread dough by dissolving yeast with hot water. Let stand for five minutes. Mix together all your ingredients for your bread dough inside a big bowl. Stir the ingredients together until the mixture becomes stiff and sticky.<br /><br />Flatten the mixture into a flat & floured board/surface then knead steadily for ten minutes. Cut dough into half then shape each dough piece to a roll measuring 1/2 inch thick. Put the pieces into well-oiled cake pans and cover with plastic/serran wrap.<br /><br />Let dough rise for an hour and thirty minutes. Preheat the oven up to about 400 deg. Fahrenheit. When your dough doubles in size, press firmly into cake pans and create indentations throughout your risen dough. Put the ½ cup of olive oil lightly into your dough. Then, add in your toppings afterwards.<br /><br />Place dough into the oven and bake it for around 25-30 minutes. Make sure that your dough turns golden & brown. After baking, take bread out & let cool before serving.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-36092043998472592722009-10-27T02:36:00.000-07:002009-10-27T02:37:47.709-07:00Make Delicious Cinnamon Raisin Bread With Your Bread Maker<p><b class="titler">Make Delicious Cinnamon Raisin Bread With Your Bread Maker </b><br /> by: <b class="author">Mary Walsh</b> <!---- Begin Ad Box ---><!---- End Ad Box ---> </p><br />Bread machines have become more & more popular lately. A lot of homes now are equipped with bread machines, especially with the growing popularity of bread as a healthier substitute for heavy meals.<br /><br />Bread machines are easy to use and come equipped with manuals for omplete <br /><br />instructions. The very first bread maker was marketed and released in Japan in 1986. It took a while before it became popular in U.S. and the U.K.<br /><br />The most popular manufacturers of bread machines include Black & Decker, <br /><br />Panasonic, Breville, Cuisinart, Moulinex, Toastmaster, Kenwood Limited and DeLonghi. <br /><br />Bread machines usually have different cycles for each type of dough.This includes whole grain dough, straight white bread and European-style dough. But the newer bread machines have automatic timers which allow it to operate even without someone operating the equipment.<br /><br />Contrary to popular belief, you could actually use bread machines to create more than just your plain loaf of bread. You could use it to create delicious bread varieties such as Cinnamon Raised Bread.<br /><br />Cinnamon Raised Bread would be great breakfast accompaniments as well as perfect partners with after-meal coffee. Use your own bread maker to create tasty and delicious Cinnamon Raised Bread that you and your family can enjoy every morning.Here's a recipe to create that delicious Cinnamon Raised Bread.<br /><br />You will need the following ingredients:<br /><br />400 grams whole flour<br />2 tsps yeast<br />150 grams bread flour<br />3/4 tsp cinnamon; ground<br />100 grams mixed fruits/raisins<br />1/2 tsp salt<br />1 1/4 c water<br />1.5 tbsps sugar (brown)<br />1.5 tbsps oil (sunflower)<br />1.5 tbsps whey (powdered)<br />2 tbsps gluten<br /><br />Get a pan big enough for the mixture and put all your ingredients inside your pan. Choose the appropriate cycle in your bread maker. Refer to your manual for this.<br /><br />Place pan inside your machine then let it run continuously for about ten minutes. Afterwards, check your dough's consistency. Dough must have that sticky consistency. If consistency is not there yet, add in a teaspoon of water and cook for several minutes. Do these steps until you get the exact texture for your dough.<br /><br />Since machine is automatic, it will finish off kneading all by itself then will shift to its baking cycle. After bread maker has completed its cycle, let bread cool inside your pan (10 mins.). This will allow crust to soften some more.<br /><br />After bread has cooled enough, cut it using a sharp knife. Place a bit of butter on top if preferred. This bread will be excellent for serving with coffee or tea. The Cinnamon Raisin Bread will stay good for quite a few days if stored properly.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0tag:blogger.com,1999:blog-5325602456702593964.post-81448692548127249482009-10-27T02:35:00.000-07:002009-10-27T02:36:21.831-07:00Fast And Easy way To Make Your Own Bread Crumbs<p><b class="titler">Fast And Easy way To Make Your Own Bread Crumbs </b><br /> by: <b class="author">Mary Walsh</b> <!---- Begin Ad Box ---><!---- End Ad Box ---> </p><br />Do not even think of throwing out those leftover bread & rolls! Gather all those extra pieces of leftover bread, pretzels, crusts and crackers then use them to create fresh, homemade crumbs. These small, fine particles of dry bread are primarily used for crumbing or breading foods.<br /><br />Fried foods can be more crisp and crunchy when cooked with bread crumbs. They're also used for making stews more thick and rich and for stuffing poultry.<br /><br />To get you started, you need the following materials:<br /><br />One big bowl that can fit 32 cups of mixture<br />One big airtight container w/ seal<br />Two pieces of freezer/Ziploc bags, in big gallon sizes<br />Food dehydrator<br />Food processor/blender<br /><br />You'll also need spices to create your very own crumbs. Be sure to stock up on the following:<br /><br />Garlic powder/salt<br />Basil<br />Green onions (dried), chopped<br />Oregano<br />Black pepper<br />Parsley<br />Seasoned salt<br />Dill<br />Rosemary<br /><br />You could actually add any spice you want. Some really good flavors you could make include lemon-sage crumbs, Parmesan-Oregano crumbs, Almond and Garam Masala crumbs and Coconut-Lime crumbs.<br /><br />Use your freezer/Ziploc bags to keep all the bread leftovers you can get. Fill them up and put them inside your refrigerator. After getting 2 bags full of leftover bread, then you can proceed to producing your crumbs.<br /><br />Take the bags out from the refrigerator and let them thaw in room temp. for about 2 hrs. Then open the bags & put your leftovers inside the food dehydrator. Slice the big pcs. into small ones so you'll not have trouble fitting them inside the dehydrator. Set unit at low temperature and let bread pieces become dry completely (6 to 8 hrs). To avoid waiting, you can do this step the night prior so that next morning after waking up the crumbs will already be dehydrated completely.<br /><br />Take the bread from out of the dehydrator then put them inside the food processor. Blend or chop the bread pieces. Make sure that all bread pieces turn into very fine crumbs before turning off your food processor.<br /><br />Now add the herbs and spices to the processor. You can add 1 tbsp of each for just the right amount of seasoning. Cover food processor again and blend the mixture. Mix these for about 30 seconds. After that, store the fine crumbs inside an airtight container and keep them where it is cool and dry. Use these homemade crumbs as coatings for chicken, fish, meatballs and meatloaf.KuLineRhttp://www.blogger.com/profile/02562866199732520278noreply@blogger.com0