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Japanese fried rice - gordon ramsay recipe

Main Ingredients: 4 cups cooked converted or parboiled rice (1 cup uncooked) 1 cup frozen peas, thawed 2 tablespoons finely grated carrot 2 eggs, beaten 1/2 cup diced onion (1/2 small onion) 1 1/2 tablespoons butter 2 tablespoons soy sauce salt pepper Cooking Preparation of the Recipe: 1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. 2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. 3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. 4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat. 5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.

Broccoli cheese soup - joël robuchon recipe

Main Ingredients: 4 cups chicken broth 1 cup water 1 cup half amp; half 4 slices Kraft Cheddar Singles 1/2 cup all-purpose flour 1/2 teaspoon dried minced onion 1/4 teaspoon ground black pepper 4 cups broccoli florets (bite-size) Garnish 1/2 cup shredded cheddar cheese 2 teaspoons minced fresh parsley Cooking Preparation of the Recipe: 1. Combine chicken broth, water, half amp; half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. 2. Bring soup to a boil, then reduce heat to low. 3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft. 4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.

Catfish (cajun) - mario batali recipe

Main Ingredients: 4 catfish fillets 1/2 ts cayenne pepper 1 oz wheat flakes cereal 1/2 ts black pepper 1 tb paprika 1/2 ts white pepper 1/4 ts salt 1/2 ts thyme 1/4 ts onion powder 1 tb oil 1/4 ts garlic powder Cooking Preparation of the Recipe: Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

Easy bean tortilla casserole

Main Ingredients: 4 c Water; * 1 lb Pinto Beans; Dried, * 1/2 c Onion; Finely Chopped, 1 Med 2 ea Cloves Garlic 1 x Chiles; ** 1 1/2 ts Chicken Bouillon; Instant 1/8 ts Cumin; Ground 1/2 c Vegetable Oil 2 1/2 c Cooked Chicken; Diced 12 ea Flour Tortillas; *** 1 1/2 c Dairy Sour Cream 1 1/2 c Montery Jack Cheese;Shredded 1/4 c Green Onions w/Tops; Sliced Cooking Preparation of the Recipe: * Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary. Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth; pour into large bowl. Place remaining beans with just enough liquid to cover in workbowl. Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter. Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.

Acorn squash soup - paula deen recipe

Main Ingredients: 4 1/2 lb acorn squash halved 5 tb butter unsalted 4 lg leeks chopped (white and -tender green) 7 thyme fresh or 1 ts dried 5 c chicken broth 1 1/4 ts salt 1/2 ts pepper fresh ground 1/2 c sour cream 2 tb chives chopped (3 tb) 8 bacon slices fried crisp and -crumbled Cooking Preparation of the Recipe: 1. PREHEAT OVEN TO 350 DEGREES F. PLACE SQUASH, CUT SIDE DOWN, ON A BAKING SHEET AND BAKE UNTIL TENDER, ABOUT 40 MINUTES. LET COOL SLIGHTLY. USING A SPOON, SCOOP OUT THE FLESH. 2. MEANWHILE, IN A LARGE HEAVY SAUCEPAN, MELT THE BUTTER OVER LOW HEAT. ADD THE CHOPPED LEAKS AND THYME. COOK, STIR RING CONTINUOUSLY, UNTIL SOFT AND LIGHTLY BROWNED. REMOVE THYME SPRIGS (IF YOU USED FRESH). 3. STIR IN THE STOCK AND THE SQUASH. SIMMER FOR AROUND 20 MINUTES. IN SMALL BATCHES, PLACE IN BLENDER OR FOOD PROCESSOR. PUREE UNTIL SMOOTH. POUR BACK INTO THE PAN AND SEASON WITH SALT AND PEPPER. SERVE WITH A DOLLOP OF SOURCREAM AND CRUMBLED BACON.

Grilled fruit kebabs with honey and cinnamon - gordon ramsay recipe

Main Ingredients: 4 (12-inch/30-cm) skewers 2 tbsp ( 30 mL) liquid honey 2 tbsp ( 30 mL) balsamic vinegar 2 tsp ( 10 mL) grated lime peel 1/4 tsp ( 1 mL) cinnamon, nutmeg or hot red chili flakes 4 cups ( 1 L) bite-size pieces mixed fresh fruit, such as pineapple, mangoes, bananas, strawberries, peaches and grapes 3 large basil leaves (optional) Cooking Preparation of the Recipe: 1. If using bamboo skewers, soak in water for at least 15 minutes. Grease grill, then preheat barbecue to high. In a large bowl, stir honey with vinegar, peel and cinnamon. 2. Cut pineapple, mangoes and bananas into bite-size chunks. If strawberries are large, slice in half. Cut peaches into wedges and leave grapes whole. Add to honey mixture and gently stir to combine. Let fruit marinate for 5 to 10 minutes. Then alternately thread fruit onto skewers. 3. Grill kebabs, turning at least once, until fruit is tender, from 4 to 5 minutes per side. Meanwhile, stack basil leaves, if using, on top of one another. Thinly slice into strips. Remove kebabs to a serving platter. Sprinkle with basil. Great with vanilla ice cream or frozen yogurt. Nutrients per serving 1.2 g protein, 0.6 mg iron, 0.7 g fat, 19.0 mg calcium, 37.5 g carbohydrates, 146.0 calories

Stuffed trout - gordon ramsay recipe

Main Ingredients: 3-5 lbs. fresh trout 24 grapes seeded 1/2 pound mushrooms 2 cups seasoned bread crumbs 1 large onion, finely chopped 1/4 cup dry white wine 2 tablespoons fresh parsley 2 tablespoons lemon juice salt and pepper to taste. Cooking Preparation of the Recipe: Clean trout and dry cavity with paper towel. Combine grapes,bread crumbs, mushrooms, onion and parsley in large bowl. Moisten the mixture with the white wine. Season the trout with salt and pepper, and wipe cavity with lemon juice. Stuff each trout with mixture. Arrange in a shallow baking dish. Bake in a 375 degree oven for 45 minutes or till flakey. Preparation Time: 30 min.

Unrobed eels - joël robuchon recipe

Main Ingredients: 300g eels 50g soaked slices of bamboo shoots 25g fragrant mushrooms 50g fresh green peppers 25g coriander Cooking Preparation of the Recipe: Skin and bone the eels, scald and slice. Put the slices into a mixture of egg white, cornstarch and seasonings, stir-fry in 50% heated oil. Slice bamboo shoots, fragrant mushrooms and green peppers, stir-fry in 80% heated oil, add the sliced eels and cooking wine, toss a few times.

Mussels with roasted pine nuts and garlic - bobby flay recipe

Main Ingredients: 300 grams freshly cooked mussels l00 grams pine nuts 25 grams garlic olive oil Cooking Preparation of the Recipe: Proceed as follows: Chop the garlic and the pine nuts briefly in the food processor. Heat some extra virgin olive oil in a pan and add the coarse pine nut - garlic mixture. Roast the mixture until it just begins to aquire a golden brown colour (usually 2-3 minutes) and let it cool. Purée the cooked mussels and the roasted pine nut-garlic mixture in the food processor. If possible, use freshly prepared mussels which have been cooked together with white wine, fennel, celery, leeks and carrots. The pine nut-garlic-mussel purée can be served as it is, on toast or crackers, or (our preference because of the eggs!) as an omelette filling. In the latter case, a glass (or two) of dry cider is a perfect accompaniment.

Real cheese soup - jamie oliver recipe

Main Ingredients: 300 g Stale brown bread 450 g Cheese, different sorts (Emmenthal, Appenzell, Gruyere) 1 l Stock 1 Onion 1 tb Spoon plain flour 2 tb Spoons butter Salt, freshly ground pepper, ground nutmeg Cooking Preparation of the Recipe: Thinly slice the bread and cheese and fill a dish in alternate layers. Season with salt, pepper and nutmeg. Heat the stock and pour over the other ingredients in the dish. Cover and stand for 15 minutes. Slice the onion into thin rings. Brown in the butter with 1 tablespoon of flour. Quickly bring the soup to the boil and simmer for about 10 minutes. Sprinkle with the onion rings and serve

Fettucine con aspergi e ricotta - paula deen recipe

Main Ingredients: 3/4 pound tender young asparagus (or other spring vegetable or tasty frozen vegetable 1 garlic clove, crushed with the flat blade of a knife 3 tablespoons extra-virgin olive oil 2 tablespoons minced fresh mint 2 tablespoons minced fresh green wild fennel if available 1 pound fettuccine salt to taste 6 quarts water 4 T fresh creamy ricotta or mild goat cheese (chevre) a little freshly grated nutmeg if desired freshly ground black pepper to taste 1/2 cup freshly grated young pecorino or Parmigiano cheese Cooking Preparation of the Recipe: Trim off the tough ends of the asparagus stalks and cut the tender parts into 2-inch lengths. In a saute' pan, gently stew the garlic clove and asparagus in the oil until the vegetables are tender but not brown-about 15 minutes. Stir in the mint and, if you can find it, the wild fennel. Set aside. Meanwhile, cook the pasta in lightly salted water. While the pasta cooks, extract about ½ cup of the cooking liquid and mix it in a small saucepan with the ricotta. Set the saucepan over low heat and gently cream the ricotta with the cooking liquid. when the ricotta is warm, taste and add salt and a little pepper. If you don't have wild fennel, add grated nutmeg if you wish to the cheese sauce. Drain the pasta and combine immediately with the cheese sauce, tossing to mix well. Arrange on a warm platter and pour the asparagus, garlic, and oil over the top. Sprinkle a few tablespoons of grated cheese over and serve immediately, passing the rest of the grated cheese at the table. Nutritional Data, per portion Calories 453 Carbohydrate 57g Saturated Fat 5g Protein 19g Sodium 389mg Monounsaturated Fat 8g Fat 17g Cholesterol 98mg

Artichoke bottoms with bay scallops - bobby flay recipe

Main Ingredients: 3/4 lb Scallops, bay, washed 1 c Bread crumbs, fresh, fine 3 tb Parsley, fresh, minced 1/2 ts Tarragon, dried 1/4 c Celery, minced 2 Garlic, cloves, minced 28 oz Artichoke bottoms, drained (2-14 oz cans) Oil, canola, for brushing On grill rack Cooking Preparation of the Recipe: Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.

Cheesecake passover - alain ducasse recipe

Main Ingredients: 3 tb Sugar 1 ts Cinnamon 6 tb Margarine into chunks 1 c Matzo meal 1 lb Cream cheese 2 Eggs 1/2 c Sugar 1 ts Vanilla- or 1 tb Orange juice 1 c Sour cream 2 tb Sugar 1/2 ts Vanilla pie crust cheese cake topping Cooking Preparation of the Recipe: Combine all ingredients in processor bowl and process until well blended. Press into bottom and up sides of a greased 9" pie plate. Do not bake.Process cheese with eggs, sugar and vanilla for 30 sec. Spread cheese mixture over crust. Bake in 375 oven for 25-30 min. or until set. Cool.Combine all ingredients and process. Spread over cake and return to oven for five min. Cool and chill.

Rice pudding - heston blumenthal recipe

Main Ingredients: 3 tablespoons white rice, uncooked 1 1/2 tablespoons sugar 1 quart milk 1/2 teaspoon salt 3/4 teaspoon cinnamon 2 eggs 1/2 cup raisins or soaked dried apricots Cooking Preparation of the Recipe: Rinse rice. Add all other ingredients except eggs. Separate eggs and beat whites until very stiff. Beat yolks and fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake in slow oven (250-300 degrees) for 2 hours, stirring several times.

Shrimp chowder - alain ducasse recipe

Main Ingredients: 3 T Salad oil 2 cl Garlic; peeled, minced 1 lg Onion; peeled, chopped 2 lg Tomatoes; cut into eighths 2 sm Raw potato cubes 1/2 ts Ground chili pepper 1 1/2 ts Seasoned salt 2 ts Salt 1/4 ts Crushed red pepper Few drops Tabasco ;water 1 1/4 c Milk 3 md Flounder fillets 1/4 c Cream cheese ( 2 oz) 1/2 lb Raw shrimp; shelled and -cleaned 12 oz Can whole-kernel corn Few sprigs fresh mint Cooking Preparation of the Recipe: About 45 minutes before serving, in dutch oven heat salad oil; in it saute garlic and onion until golden (about 10 minutes). Add tomatoes, potatoes, chili pepper, seasoned salt, 1-1/2 tsp. salt, red pepper, Tabasco, 3 cups water, 1 cup milk; stir occasionally, while bringing to a boil, then simmer, covered, 20 minutes. Meanwhile, in 1-1/2 cups water and 1/2 teasp. salt in skillet, simmer flounder fillets 6 minutes, or until fork-tender but still moist. Also, beat cream cheese with 1/4 cup milk until very smooth. Now stir cream-cheese mixture, then shrimp and corn, into soup; cook over medium heat 5 minutes. Next, drain flounder fillets, divide each in half crosswise, then place a half in each of 6 soup plates. Spoon hot soup over fillets, garnish with mint sprigs and serve at once.

Dagwood bumstead sandwich - jamie oliver recipe

Main Ingredients: 3 lg Onions 1 Head lettuce 4 Tomatoes, sliced 1 Lobster tail 1 Eagle talon 1 Fish (pref.2-days old) 1 Pot spaghetti Cold and gooey 1 lb Bacon (cooked?) 1 Meatloaf 1 Ham 1 Fried egg (over easy) 1 String of sausages 1 ga Mayonnaise 1 Jar of pickle relish 1 Tin of sardine in oil 1 Bottle of ketchup 1 Bottle Sweet mustard 1 Hot mustard 1 Loaf Bread Assorted cheese Assorted vegetables Assorted olives Cooking Preparation of the Recipe: Arrange the ingredients between two slices of bread. Serves one.

Thai bbq chicken appetizers - gordon ramsay recipe

Main Ingredients: 3 lb Chicken wing drummettes MARINADE: 1/4 c Coarsely chopped garlic 1 bn Cilantro chop roots amp; lower stems, reserve leaves for garnish 1 ts Ground turmeric 1 ts Curry powder 1 1/2 ts Ground dried chilis - (cayenne or equivalent) 1 tb Sugar 1/4 ts Salt 3 tb Thai fish sauce - (filipino or - vietnamese is ok, too) BASTING LIQUID: 1/2 c Coconut milk (canned is ok) DIPPING SAUCE: 1/2 ts Dried chili flakes OR- cayenne 2 Garlic cloves - coarsely chopped 1 tb Brown sugar 1/4 ts Salt 1/2 c Chinese red rice vinegar 1 Green onion; thinly sliced 1 tb Coarsely chopped cilantro - (leaves) Cooking Preparation of the Recipe: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top

Deluxe canja de galinha (chicken soup with lemon and mint)

Main Ingredients: 3 lb Chicken 6 1/2 oz Chicken giblets, chopped 6 c Water 2 Onions, finely chopped 1 Stalk celery, finely chopped 1 ts Salt 2 Bay leaves 2/3 c Rice Juice of 1 1/2 lemons 10 Mint leaves, finely chopped Freshly ground black pepper Cooking Preparation of the Recipe: Place the chicken in a large saucepan, add giblets, water, onions, celery, salt and bay leaves. Cover and simmer over low heat for 2 hours. Remove the chicken and let it cool. Add rice to the broth and simmer for 20 to 30 minutes, until the rice is soft. Stir occasionally. In the meantime, remove the skin from the chicken and take the meat off the bones. Discard bones and skin. Cut the meat into small strips and add it to the broth, add lemon juice, and serve sprinkled with mint.

Vegetable bowl - jamie oliver recipe

Main Ingredients: 3 large onions 4 large carrots 3 potatos 1/4 white cabbage 1/4 cup oil 1 head garlic 1/2 Teaspoon ground ginger 1/2 Teaspoon turmeric 1/2 Teaspoon black pepper 1 Teaspoon salt 4 cups water Cooking Preparation of the Recipe: Peel all vegetables , cut into small cubes. peel and mash the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes. Add the ginger, turmeric, pepper and salt and mix well. Add the water , stir and cook over very low flame for 30-40 minutes. Serve hot.

Herb house chicken pie

Main Ingredients: 3 halved chicken breasts 1 cup diced carrots 1 cup frozen young peas, thawed 1 cup frozen corn, thawed 4 tablespoon butter or margarine 1 cup minced onion 4 tablespoons all-purpose flour 1 3/4 cups broth 2/3 cup half-and-half 1/4 teaspoon paprika 1/4 teaspoon dry mustard 1/4 teaspoon white pepper 1/4 teaspoon rosemary 1/4 teaspoon thyme Salt to taste, optional 1 1/4 cups shredded Cheddar cheese Crust: 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon dried thyme leaves 1/2 teaspoon dried basil leaves 1/3 cup butter or margarine Cooking Preparation of the Recipe: Crust: In a cup, combine 3 tablespoons flour with 4 tablespoons water. Make a paste. Into the remaining flour cut in the salt, thyme , basil and butter. Add the paste. Form a soft dough. Do not knead. 1. Rinse chicken. Place in a skillet in single layer. Add 1/4 cup water or broth. 2. Poach at just below the boiling point until just cooked, about 20 minutes. Remove skin. Cut meat from bone into cubes. Combine with carrots, peas and corn. 3. In a saucepan, saute onion in 2 tablespoons butter until soft. 4. Add remaining butter and melt. Stir in the flour. Cook for a few minutes. Gradually add remaining broth. Cook and stir until thickened. Add half-and-half. 5. Remove from heat. Combine with chicken and vegetables. Add seasonings. 6. Pour into a shallow 2 quart baking dish. Sprinkle with cheese. 7. Roll out crust to fit over top of dish. Crimp edges. Cut a vent in top. Brush with egg yolk. Sprinkle with paprika. 8. Bake at 375 degrees for 45 minutes. Serve hot from the oven.

Real thai noodles - jamie oliver recipe

Main Ingredients: 3 c Chopped cabbage 1 md Onion; chopped 1 1/2 ts Oil 9 oz Pasta shapes - (shells, bow-ties, etc) 1/4 c Crunchy peanut butter 1 tb Fresh lime juice 1 1/2 ts Brown sugar 1 1/2 ts Soy sauce 1 1/2 ts Worcestershire sauce * 1/4 ts Crushed red pepper 1/2 ts Curry powder 1/8 ts Ground cloves 1 Garlic clove - minced or mashed 7 oz Coconut "milk" 1 tb Chopped fresh cilantro 1 ts Chopped fresh basil Cooking Preparation of the Recipe: * (Vegetarian or regular worcestershire sauce, as you prefer.) Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. This is a heavy dish; serve with a steamed veggie, and/or a light green salad.

Christmas pudding - mario batali recipe

Main Ingredients: 260 grs. yesterday's bread 250 grs. brown or yellow sugar 100 grs. almonds 50 grs raisins 100 grs. candied fruit 1 tsp. cinnamon juice and skin of lemon and orange 125 grs. melted butter or margarine 1 small glass of rum 5 eggs 1 cup milk Cooking Preparation of the Recipe: Pour boiling water over the almonds to peal them off and cut into pieces, as well as the fruits and the bread. Pour boiling milk over these ingredients, add some more if the mixture is too dry. When cold, add the melted butter, eggs, and other ingredients, mixing well. Put in a 'banho-maria' pan and let it cook for 50 minutes. Unmold after cooling. You may decorate with caramel or cream

Shrimp soup - rachael ray recipe

Main Ingredients: 250 grams shelled shrimps 3 egg yolks 250 ml (light) cream 250 ml dry white wine 1 fish bouillon cube 0.2-0.5 gram saffron Cooking Preparation of the Recipe: Proceed as follows: Purée half of the shelled shrimps in the food processor together with the egg yolks, saffron, (light) cream, dry white wine and a fish bouillon cube (intended for 0.5 liter of bouillon). Heat the mixture in a pan at low-moderate heat while constantly stirring until the mixture thickens. Pre-heat the other half of the shelled shrimps for 40 seconds in the microwave oven. Add the pre-heated shrimps to the soup. Serve immediately. If possible serve together with some black lumpfish roe on the side and white toasted bread. A variation is purée all the shrimps and serve the soup as a fish dish sauce.

Fried fish fillets with garlic mushrooms

Main Ingredients: 250 g fillets of a fish with firm, white meat, cut into 6 pieces 250 g fresh mushrooms 25-50 g crushed garlic cloves 3-5 tbsp dry white wine or vermouth extra virgin olive oil for frying spices: salt, estragon, black pepper as desired Cooking Preparation of the Recipe: Proceed as follows: Divide the mushrooms into 2 - 4 pieces. Heat the oil to about 160 oC in a frying pan (at this temperature butter starts to acquire a nut brown colour and a piece of white bread dropped into the oil turns golden brown within 15 - 30 seconds). Fry the mushroom pieces together with the crushed garlic until the mushrooms begin to turn brownish (it takes at least 3 - 4 minutes, if necessary, lower the temperature after a few minutes). Remove the mushrooms from the frying pan but leave any garlic residues in the pan. Add the fish pieces, kind of stir-fry them for 15 - 30 seconds, then add the wine and bring to a boil for another 15 - 30 seconds. Return the mushroom pieces to the frying pan and let the mixture simmer for one minute.

Tapenade in cucumber - alain ducasse recipe

Main Ingredients: 250 g black olives without stones 100 g garlic 100 g anchovy in olive oil 80 g drained capers 60 - 70 ml olive oil (if possible extra virgin olive oil) freshly ground black pepper cucumber Ritz crackers (or similar circular, salty crackers) Cooking Preparation of the Recipe: Proceed as follows: First, prepare the tapenade. Puree the olives, garlic, anchovy and capers in a food processor until you have a smooth paste of an unappetizing colour. Add the olive oil, continue processing for a short while, and the tapenade is ready. Cut off one end of the cucumber and remove the seeds using a narrow knife. Fill the hollowed cucumber with tapenade. Press a cracker against the cucumber end, cut off a slice of the cucumber and catch the slice on the cracker. Repeat the procedure until you have enough crackers, each covered with a tapenade-filled cucumber slice. Serve together with a frozen margarita or other suitable drink. Any tapenade that is left will keep for at least a week in the fridge and can be used in many contexts, e.g. as a spread on "knäckebröd".

Stuffed cottage cheese sandwiches - paula deen recipe

Main Ingredients: 24 Thin slices French bread 1 c Cottage cheese 4 Eggs 3 tb Suggar 1 ts Vanilla 1 Pch nutmeg 2/3 c Milk 4 tb To 6 tb unsalted butter Cooking Preparation of the Recipe: Make 12 mini-sandwiches using French bread and cottage cheese. Separate eggs, beat yolks with sugar until thick. Add vanilla, grated nutmed, and milk. Beat whites to soft peak with a pinch of salt and fold into yolk mixture. Dip sandwiches into batter and brown on both sides in 4 to 6 tablespoons unsalted butter.

Takoyaki - gordon ramsay recipe - gordon ramsay recipe

Main Ingredients: 200g chopped boiled octopus cooking oil benishoga (pickled ginger) (to taste) chopped negi (or scallions) (to taste) tenkasu (or rice crispies) (to taste) [Batter]: 450cc water 1 piece konbu (kelp), 10cm square 15g powdered katsuo-bushi (shaved dried bonito) 200g flour 2 eggs [Sauce]: commercial takoyaki sauce or worcestershire sauce or bulldog sauce or mayonnaise (Best Foods or Hellman's) Cooking Preparation of the Recipe: Directions -- batter 1. Clean the konbu by wiping it lightly with a cloth. 2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration. 3. Add the water and konbu to a pot, and cook uncovered over a slow fire. 4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color. 5. Add shaved katsuobushi to the water as it starts to boil. 6. After the liquid has been boiling a minute or two, turn off the heat. 7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink. 8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix. Directions -- takoyaki Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed. 1. Oil the takoyaki pan. 2. Add pieces of chopped octopus to each cup. 3. Pour in the batter. 4. Add benishoga, negi and tenkasu to taste. 5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently. 6. Remove from the pan and serve with sauce and/or mayonnaise.

Popcorn crunch - heston blumenthal recipe

Main Ingredients: 200 ml granulated sugar 100 ml treacle (molasses) 125 g butter 2 l popped popcorn 200 g salted peanuts Cooking Preparation of the Recipe: Proceed as follows: Mix sugar, treacle and butter in a pan. Bring to a slow boil. After a few minutes, by means of a teaspoon take a small sample of the boiling mixture (be careful, the mixture is very hot) and let it drip into a glass of cold water. If the mixture solidifies into a hard lump, it is ready. If not, continue the boiling and repeat the test after a few minutes. Add the peanuts and the popped popcorn. Mix carefully, you will have to stir forcefully for at least a minute. Pour the mixture onto any cold, clean metal surface and let it solidify. Break up the solid mass in small pieces. Serve the popcorn crunch in a small bowl. It will keep for days as long as there are no children (or adults) around.

Spicy feta dip

Main Ingredients: 200 grams feta cheese (preferably in brine) 10 grams (3 medium-sized cloves) garlic 2 grams fresh basil (6 4-cm leaves) (some might prefer to use less basil) 2 tbsp extra virgin olive oil OR 3 tbsp creme fraiche (sour cream Cooking Preparation of the Recipe: Proceed as follows: Purée the feta cheese, cut into small cubes, the garlic and the basil leaves in the food processor. Add either the olive oil or the creme fraiche and continue puréing until you have a smooth paste. The dip mix based on olive oil is the original one. Substituting olive oil by creme fraiche results in a dip mix with a softer taste and smoother texture. Both forms have plenty of applications in the hors d'oevre context. They will keep for up to week in the refrigerator but usually they have been devoured long before that. Deep-freezing is possible, especially of the creme fraiche based dip.

Bread soup - joël robuchon recipe

Main Ingredients: 200 g Bread 2 Onions 1 Tlb plain flour 2 tb Butter 1 l Stock Salt, pepper, ground nutmeg Cooking Preparation of the Recipe: Thinly slice the bread. Cook together with the chopped onion in the butter until golden brown and then sprinkle with the flour. Add the stock, season with salt, pepper and nutmeg and cook for about 20 minutes. Strain the soup through a sieve and bring back to the boil. Serve with grated cheese.

Banana pancakes - alain ducasse recipe

Main Ingredients: 2/3 c Unbleached flour 1/2 c Whole-wheat flour 2 ts Baking powder 1/4 ts Salt 1 1/3 c Milk 2 tb Oil 1 md Ripe banana, finely chopped Cooking Preparation of the Recipe: Combine flours,baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn once

- bobby flay recipe apple pancakes

Main Ingredients: 2/3 c Flour-unbleached,unsifted 2 ts Sugar 1/4 ts Salt 4 Eggs beaten (lge eggs) 1/2 c Milk 2 c Apple slices 3/4 c Butter/margarine 2 tb Sugar 1/4 ts Cinnam Cooking Preparation of the Recipe: Sift together the flour, 2 tsp sugar and the salt. Beat eggs amp; milk together. Gradually add flour mixtu, beat until smooth. Saute apples in 1/4 cup of butter until tender. Mix 2 Tbsp sugar and the cinnamon together. Toss with apples. Melt 2 Tbsp butter in a 6 inch diameter deep fry pan. Pour in the batter to a depth of a about 1/4 inch. when set place 1/4 of the apples on top, cover with more batter. Fry pancake until lightly brown on both sides. Keep warm and repeat procedure until all batter and apples are used up. I hope the person requesting the pancake recipe like it, although

Beer cheese soup - jamie oliver recipe

Main Ingredients: 2/3 c butter 1/4 c chopped green onion 2/3 c flour 1-3/4 c chicken broth 1-2/3 c evap milk 1-1/2 c (12 oz) beer 3/4 c (80z) Velveeta 1-1/2 t Worchestershire Cooking Preparation of the Recipe: melt butter in large saucepan on medium heat; add onion and cook til tender; stir in flour; gradually stir in remaining ingredients; let simmer until well blended

B-b-q pecans - paula deen recipe

Main Ingredients: 2 tsp (10 ml) butter 1/4 tsp (1 ml) cumin 1/2 tsp (2 ml) paprika 1/2 tsp (2 ml) chili powder 1 tsp (5 ml) soy sauce 1/2 lb (.2 kg) raw pecans Cooking Preparation of the Recipe: Melt butter. Add spices and soy sauce. Stir until blended Stir in pecans to coat. Line a baking sheet with foil. Spoon pecans in one layer. Bake at 300 degrees (150 C.) until golden, about 20 minutes. Stir half way through.

Accra (saltfish cakes) - rachael ray recipe

Main Ingredients: 2 ts Active dry yeast 1/2 c Water; warm 1/2 lb Codfish, salt, boneless 1 c Flour, all-purpose 1 ts Sugar, granulated 1/4 c Onions; finely chopped 1 Garlic cloves; chopped fine 1 tb Pepper, hot; seeded, chopped -fine 1 tb Chives; chopped fine Salt; to taste Pepper, black; to taste Oil, vegetable Cooking Preparation of the Recipe: Sprinkle the yeast on warm water and stand for 10 minutes. Pour boiling water over codfish, allow to cool. Rinse in cold water, remove skin and bones, and shred fish very fine. Mix fish with flour, sugar, onions, garlic, peppers, chives, salt and generous amount of pepper. Add yeast and beat until smooth. Allow to rise for 1 1/2-2 hours in warm, draft-free place. Drop by tablespoon into hot oil (370F) and fry until golden brown. Drain on paper towels and serve hot. Per cake: 50 calories, 6.5 g. protein, 4.5 g. carbohydrates, 2.6 g. fat, 14 mg. cholesterol, 650 mg. sodium (assumes no additional salt). Calories from fat 47%

Bbq trout - paula deen recipe

Main Ingredients: 2 Trout Lemon juice Cooking Preparation of the Recipe: Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade (recipe follows) over fish. Let stand for one hour. Place on grill and cook until done, approx. 15 minutes. The drained marinade should be used for basting during cooking. Marinade 1/2 c Soy sauce 1/2 c Cooking sherry 1 tb Lemon juice 1 Clove crushed garlic 1/4 c Salad oil Use hand mixer to blend all ingredients well.

A "boiled" dinner - heston blumenthal recipe

Main Ingredients: 2 To 3 pounds pork spareribs 1 1/2 c Hot water 1 md Potatoes, pared and halved 1 1/2 c Canned or cooked green beans with liquid Salt Pepper Cooking Preparation of the Recipe: Brown spareribs in frying pan without added fat. Add water andsimmer for 1 hour. Add potatoes to meat and cook until tender - about 25 minutes. Add beans and liquid the last 10 minutes of cooking. If raw beans are used, add with the potatoes. Season with salt and pepper. Skim off excess fat before serving. To complete the meal: Serve with crisp lettuce, tomato and celery salad, and apple betty with lemon sauce for dessert. For variety: Beef short ribs may be used with longer cooking. Corned beef, ham hock, or ham bone may be used in place of shortribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut

Spaghetti and meat sauce - rachael ray recipe

Main Ingredients: 2 tbsp Butter 1 lb Ground beef 1 cup Red wine 4 Peeled and chopped tomatoes 1 large Finely chopped onion 1 lb Tomato sauce 1 clove Chopped garlic Parsley chopped Salt Pepper Nutmeg Cooking Preparation of the Recipe: Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned. Add remaining ingredients, cover and cook over a low-medium heat for 2-3 hours. Stir occasionally and season to taste, also remove any oils collecting on top of the sauce.

Adrak - paula deen recipe

Main Ingredients: 2 tb Grated fresh ginger 4 c Stock or water 3/4 ts Salt 1 tb Cumin seeds, toasted 1/2 ts Black pepper Juice of one lemon Fresh coriander leaves Cooking Preparation of the Recipe: Put grated ginger amp; stock into a pot amp; bring to a boil. Simmer 30 minutes till the water has reduced by half. Add salt, cumin amp; pepper. Simmer for another 2 minutes. Squeeze in lemon juice amp; garnish with coriander. Excellent as a cold remedy amp; as a starter to an Indian meal. Bruce Cost, "Ginger East to West"

Crab chowder - jamie oliver recipe

Main Ingredients: 2 tablespoons olive oil 1/4 cup chopped tasso - (about 2 oz) 1/4 cup chopped shallots 2 garlic cloves, minced 2 cups peeled, 1/2" diced sweet potatoes 1 cup light broth or water 1 cup heavy cream 2 cups milk 2 tablespoons flour 1 pound crabmeat 3 tablespoons chopped chives salt freshly-ground black pepper Cooking Preparation of the Recipe: In a large soup pot over medium heat, heat the oil. Add the tasso and cook, stirring for 1 minute. Add the shallots and cook for 3 minutes. Add the garlic, sweet potatoes, and water and bring to a boil. Cover and cook for 15 minutes or until the potatoes are tender. In a medium bowl, whisk together the cream, milk, and flour. Add to the soup and cook until the mixture begins to thicken. Add the crabmeat and the chives. Season with the salt and pepper to taste. This recipe yields 4 entree portions, or 6 to 8 side portions.

Olive sandwich spread - jamie oliver recipe

Main Ingredients: 2 pk Cream cheese, softened (3 oz. each) 1/2 c Mayonnaise 1/2 c Chopped green olives 1/2 c Chopped pecans 1 tb Olive juice Cooking Preparation of the Recipe: In a small bowl, combine all ingredients. Spread on crackers or bread. Yield: 1 1/2 cups.

Baked potato soup - jamie oliver recipe

Main Ingredients: 2 medium potatoes (about 2 cups chopped) 3 tablespoons butter 1 cup diced white onion 2 tablespoons flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potatoes 1 teaspoon salt 3/4 teaspoon pepper 1/2 teaspoon basil 1/8 teaspoon thyme 1 cup half and half Garnish 1/2 cup shredded cheddar cheese 1/4 cup crumbled cooked bacon 2 green onions, chopped (green part only) Cooking Preparation of the Recipe: 1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. 2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. 3. Add stock, water, cornstarch, mashed potato flakes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. 4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. 5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. 6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Marinated octopus - paula deen recipe

Main Ingredients: 2 med. octopus 1 cup olive oil 1 cup wine vinegar 1 lg. onion 1 tablespoon greek oregano 1 teaspoon pepper 2 teaspoons rosemary 1/2 cup lemon juice Cooking Preparation of the Recipe: Place octopus in a large pan with plenty of water and boil for 2 hours. Remove from heat; wash and remove the skin. Cut in desired size pieces. In a bowl, combine all the ingredients, except the lemon juice, and add octopus. Mix well; cover; and refrigerate for several hours or overnight. When ready to serve, stir in the lemon juice.

Thai chicken salad - heston blumenthal recipe

Main Ingredients: 2 Lettuces 4 sm Roasted chicken breasts. 4 lg Tomatoes cut into eighths. 1 Yellow pepper de-seeded and sliced 6 Spring onions finely sliced 100 g 3,5 oz bean sprouts. Cooking Preparation of the Recipe: DRESSING. 15 ml 1 tbsp tahini. 15 ml 1 tbsp sunflower oil. 15 ml 1 tbsp white vinegar. 5 ml 1 tsp sugar. Pinch of chili powder. Remove and discard any lettuce leaves which are bruised and yellow. Wash and thoroughly dry the lettuce then place in a large salad bowl. Chop the chicken into bite sized pieces and mix with the tomatoes, pepper, spring onions and bean sprouts. Add to the bowl. Mix together the dressing ingredients. Pour over the salad, toss and serve. 237 Calories 991 kj 29 g protein. 6,4 g carbohydrates of which 4,9 g sugars. 11 g fat of which 2,3 g saturates. Trace of sodium. 2,1 g dietary fibre

Kalamari (deep fried squid) - paula deen recipe

Main Ingredients: 2 lbs Baby squids Flour Vegetable oil 2-3 Lemons 1/2 cup Chopped onions Salt Cooking Preparation of the Recipe: Mix the flour with the salt. Wash the squid and "toss" it in the flour to bread it. Fry well on all sides in hot vegetable oil. Top with the onion and serve hot with sliced lemon.

Shrimps beard - alain ducasse recipe

Main Ingredients: 2 lbs (.9 kg). jumbo shrimp 3 cloves garlic, finely chopped (I triple this) 1/4 cup (60 ml) chopped parsley 1 tsp (5 ml). dried basil 1 tsp (5 ml). dry mustard 1 tsp (5 ml). salt 1/2 cup (125 ml) olive or peanut oil Juice of 1 lemon Cooking Preparation of the Recipe: Split through shell of each shrimp with kitchen shears. Remove black vein but leave shrimp shell intact. Place in bowl or jar with mixture of remaining ingredients; marinate for several hours or overnight (I have marinated for 2 days with excellent results). Grill over charcoal or in a broiler for 4 to 5 minutes or until shells are slightly browned and shrimp are just cooked through. Comments The longer these marinate the better they are. Don't grill too long or they will be hard to peel.

Sour cream potatoes - alain ducasse recipe

Main Ingredients: 2 lb Frozen hash browns,thawed 8 oz Cheddar cheese,grated 1 cn Cream of chicken soup 1 lg Carton sour cream 1 ts Salt 1 Onion, diced Garlic salt to taste 2 c Cornflakes,crushed 1 Stick margarine or butter Cooking Preparation of the Recipe: Mix all ingredients together except for cornflakes and butter. Place in large casserole and bake @ 350 degrees for 45 minutes. Remove from oven.Top with cornflakes and butter or margarine. Return to oven and bake 15 minutes longer.

Sweet pumpkin - joël robuchon recipe

Main Ingredients: 2 lb Fresh pumpkin or squash 1/4 c Corn oil Sweet tomato sauce: 1 ts Crushed garlic 1 c Water 1/2 ts Salt 1/2 c Sugar 4 oz Tomato sauce 1/2 ts Ginger root, chopped fine 1 ts Freshly ground coriander Seeds 1/4 ts Black pepper Yogurt sauce: 1/4 ts Crushed garlic 1/4 ts Salt 3/4 c Plain yogurt Garnish: Dry mint leaves, crushed Cooking Preparation of the Recipe: Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.

Poisson a la provencale - joël robuchon recipe

Main Ingredients: 2 lb Fish fillets 2 Onions 3 Garlic cloves 11 oz Fresh mushrooms 2 tb Olive oil 2 lb Fresh tomatoes -OR 1 cn Peeled tomatoes with most -of juice poured off (28 oz) 1 Fennel sprig 1 Bay leaf Salt and Pepper Tabasco sauce 1 Butter stick 1/4 c Cognac (opt) Cooking Preparation of the Recipe: Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown onions in oil, then add garlic and saute briefly. Add mushrooms. Saute briefly. Add tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for 10 minutes. Remove from heat and pass through a sieve or food mill (not a food processor). Add a dash of Tabasco. (Sauce can be made ahead and refrigerated.) Slice remaining mushrooms and saute for 3-5 minutes in approximately 2 tablespoons butter. In a large saute pan, brown fish in butter. Pour warm cognac over fish and flambe. Place fish in baking dish, pour sauce over and garnish with sauteed mushrooms. Bake 15 minutes in a 400'F. oven. Serve with rice. Nutrition Analysis per Serving: 337 calories; 18 grams fat; 67.4 milligrams cholesterol; 170 milligrams sodium; 50% of calories from fat.

Mussels for gourmets on a diet - jamie oliver recipe

Main Ingredients: 2 kgs fresh Zeeland mussels, the larger the better (and more expensive) 100-200 g peeled and thinly sliced carrots 100 g thinly sliced celery a small leek, thinly sliced 6-10 garlic cloves, finely chopped (this is one secret ingredient!) a small onion, finely chopped 100-200 ml dry white wine 0.5 g saffron (this is the other secret ingredient) Cooking Preparation of the Recipe: Proceed as follows: Clean the mussels and discard those that appear to be dead, i.e. will not close their shells when a friendly pressure has been applied a few times. Parboil the veggie mix in the microwave oven at full power (700 W), 1.5 minutes for every 100 grammes of vegetables. Transfer the vegetables to a 6 liter casserole, add the wine, the saffron and the mussels and bring to a boil. Stir now and then (about every 10 seconds), using a wooden fork if available, until all the mussels have opened (this should only take a few minutes). The dish is now ready to be served. The mussels can best be served together with toast, aïoli and, if available, zeekraal. The easiest way to eat the mussels is to use a pair of empty mussel shells as tweezers to pick the mussel meat out of the shells.

French toast cheddar sandwiches - jamie oliver recipe

Main Ingredients: 2 ea Eggs; Lg 1/3 c Milk Or Light Cream 1/2 ts Salt 8 ea White Bread; Slices 1 x Mustard; Prepared 4 ea Cheddar Cheese; Thick,Slices 3 tb Butter Cooking Preparation of the Recipe: Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

Artichoke squares - mario batali recipe

Main Ingredients: 2 ea 6-oz jars marinated artichok 4 ea Large eggs 1/4 c Dried bread crumbs 1/4 ts Salt 1 x Non-toxic flowers for garnis 1 ea Small onion, mincec 1 ea 8-oz. package mozzarella che 2 tb Chopped parsley 1/4 ts Pepper Cooking Preparation of the Recipe: Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time: Cholesterol per serving: 43

Cheddar bay crab bake®

Main Ingredients: 2 cups Bisquick baking mix 1 3/4 cup finely shredded cheddar cheese 2/3 cups milk 2 tablespoons butter, melted and divided 1/4 teaspoon garlic powder 1/2 teaspoon fine parsley flakes 1/3 cup crab meat (fresh or canned lump) Cooking Preparation of the Recipe: 1. Preheat oven to 450 degrees. 2. Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined. 3. Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust. 4. Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger. 5. Sprinkle the crab over the top of the dough. 6. Sprinkle the remaining cheese over the crab. Don?t go all of the way to the edge of the dough leave a margin of a half-inch or so around the edge. 7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown. 8. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot.

Grilled pizzas - mario batali recipe

Main Ingredients: 2 cups Bisquick baking mix 1/2 teaspoon salt 1/2 cup cold water 14 ounce bottle catsup 3 1/2 ounce package sliced pepperoni 8 ounce package shredded mozzarella cheese Oregano leaves Cooking Preparation of the Recipe: Mix baking mix, salt and water with fork to soft dough. Knead 5 times on lightly floured surface. Divide dough into 4 parts; roll or pat each part into 8 inch circles. Place circles on grill 5 inches from medium coals. Cook 8 minutes. Turn; spread with catsup and top with pepperoni and cheese. Sprinkle with oregano. Cook 12 to 15 minutes or until edges are brown.

Fruit cake - heston blumenthal recipe

Main Ingredients: 2 cups (475 ml) flour 1-2/3 cups (400 ml) sugar 1/2 lb (.2 kg). butter 5 eggs 1 tsp (5 ml). nutmeg 1 tsp (5 ml). cinnamon 1 tsp (5 ml). cloves 1 cup (225 ml) applesauce 1-1/4 cups (300 ml) mixed fruit 1 cup (225 ml) chopped pecans 1 cup (225 ml) chopped black walnuts 1 cup (225 ml) raisins 1/2 cup (125 ml) chopped dates Cooking Preparation of the Recipe: Preparation Preheat oven to 325 degrees (175 C.). Mix flour, sugar, butter and eggs. Add remaining ingredients. Pour into 3 9 inch greased and floured cake pans. Bake at 325 degrees (175 C.) for 35 minutes or until done. Cool on racks.

Pierogi fillings, cheese - joël robuchon recipe

Main Ingredients: 2 c Cottage or farmers cheese 2 Eggs (slightly beaten) 2 tb Sugar 2 tb Butter Pinch of salt 6 tb Currants (optional) 1/2 ts Cinnamon (optional) 1/2 c Raisins (optional) Cooking Preparation of the Recipe: Cream eggs and butter together. Add other ingredients and mix well. Note: If using cottage cheese, use only the egg yolks.

Raspberry-chocolate coffee cake - heston blumenthal recipe

Main Ingredients: 2 c All-purpose flour* 3/4 c Sugar 1/4 c Margarine or butter, softene 1 c Milk 2 ts Baking powder 1 ts Vanilla 1/2 ts Salt 1 Egg 1 pk (6 ounces) semisweet Chocolate chips 1 c Fresh or unsweetened frozen (thawed) raspberries STREUSEL: 1/4 c Firm margarine or butter 1/3 c All-purpose flour 1/4 c Sugar 1/3 c Slivered almonds Cooking Preparation of the Recipe: Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts.

Homemade caramel corn - gordon ramsay recipe

Main Ingredients: 2 batches air-popped popcorn 1 Box Brown Sugar 1 cup (225 ml) butter or margarine 1/2 cup (125 ml) light Karo Syrup 1 tsp (5 ml) vanilla extract 1/2 tsp (2 ml) baking soda Cooking Preparation of the Recipe: Pop 2 batches air-popped popcorn (or enough to fill a greased aluminum roaster pan.) Melt and boil for 5 minutes, the brown sugar, butter and Karo syrup. Remove from heat and add vanilla and baking soda. Stir until well blended. Pour over popcorn and mix until coated. Bake 1 hour at 250 degrees (125 C.), turning with spatula occasionally.

Avocado and raisin dip - bobby flay recipe

Main Ingredients: 2 avocados, peeled, pitted and chopped 1/2 C raisins 1/2 C oil 1/4 C lime juice 1 t sugar 1 t salt 1/4 t freshly ground pepper Cooking Preparation of the Recipe: Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas.

Lemon parfait - heston blumenthal recipe

Main Ingredients: 150 ml granulated sugar 3 egg yolks 300 ml whipping cream 50 ml lemon juice zest of one lemon Cooking Preparation of the Recipe: Proceed as follows: Beat the egg yolks into the sugar until you have a very fluffy mixture. Whip the whipping cream. Add the lemon juice and the lemon zest to the egg-and-sugar batter. Stir. Fold in the whipped cream, working so as not to deflate the volume. Pour the mixture into a bowl or baking tin. Leave it in the deep-freeze for at least 12 hours to solidify.

Good artichoke dip

Main Ingredients: 14-oz can artichoke hearts, chopped 4 pieces bacon, crisply fried and crumbled 1 tablespoon minced onion 1 T fresh lemon juice 1/2 cup mayonnaise dash of cayenne pepper salt and pepper, to taste Worcestershire sauce, to taste Cooking Preparation of the Recipe: Mix all ingredients and refrigerate overnight. Serve with crackers

Avocado soup - joël robuchon recipe

Main Ingredients: 14 1/2 oz Chicken broth 2 md Avocados 1 Thin slice onion 3 ts Lime juice 1/2 ts Salt 1 1/2 c Milk 1 Lime Cooking Preparation of the Recipe: In a blender, combine chicken broth, avocados, onion slice, lime juice, and salt. Cover the blender and blend unntil mixture is smooth, pour into a bowl. Stir in milk. Cover and chill thoroughly. Serve with lime wedges.

Peanut butter amp; jelly french toast - joël robuchon recipe

Main Ingredients: 12 Slices bread 3/4 c Peanut butter 6 tb Jelly or jam 3 Eggs 3/4 c Milk 1/4 ts Salt 2 tb Butter or margarine Cooking Preparation of the Recipe: Spread peanut butter on six slices of break; spread jelly on other 6 slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.

Antipasto salad - alain ducasse recipe

Main Ingredients: 12 oz. shell macaroni, cooked and cooled 1/2 lb. diced Provolone 1/2 lb. diced salami 1 each, red and green pepper, diced 1 can garbanzo beans 1 jar artichoke hearts, chopped, with juice OPTIONAL INGREDIENTS: Fresh broccoli Cauliflower Olives Sweet peppers Cherry tomatoes Peas DRESSING: 1 c. olive oil 1/3 c. red wine vinegar 1 tbsp. lemon juice 1 clove garlic, pressed 1/4 tsp. basil 1/4 c. chopped parsley 1 tbsp. Parmesan or Romaine cheese Salt and pepper to taste Cooking Preparation of the Recipe: Mix together above ingredients with dressing. (Use this one or a bottle of your favorite Italian salad dressing).

Bacon corn chowder - rachael ray recipe

Main Ingredients: 12 large potatoes, skinned and diced 1 large onion, chopped 1 1/2 pounds bacon, chopped 1 can creamed corn (15 1/4 ounce) 2 cans evaporated milk (12 ounce) pepper to taste Cooking Preparation of the Recipe: Fry bacon until very, very crisp. Drain off fat. While bacon is cooking prepare potatoes amp; onion. Place potatoes amp; onion in large sauce pan, add water to cover, lightly salt if desired. Cook for 10 minutes, or until done. Drain most of the water off then, with a potato masher, mash until about half of the potato chunks are left. Add creamed corn, bacon, and evaporated milk. Mix well. Cook on low heat for another 30 minutes or so to blend flavors. Add pepper, if desired.

Corn pudding - bobby flay recipe

Main Ingredients: 12 large ear of corn -- fresh 1 1/2 cups heavy cream 1 teaspoon sugar 2 tablespoons flour 1 whole egg 1 egg yolk 2 tablespoons butter dash salt Cooking Preparation of the Recipe: Shuck the corn and scrape 6 of the ears using a knife. Transfer the whole kernels to a small saucepan. Add a cup of cream or a bit more if necessary, to submerge them. Blend in the sugar and salt to taste. Bring to a boil, reduce the heat and cook until the cream is slightly thickened, about five minutes. Drain the corn, reserving the cream and set both aside. Using a four sided hand grater, scrape the kernels off the remaining ears of corn into a large mixing bowl. Add the flour, whole egg and egg yolk and whisk until foamy. Fold in the reserved corn kernels. Blend in the reserved cream. Lightly butter an 8 x 8 inch glass baking dish. Pour in the corn mixture. Cut the two tablespoons of butter into small bits and dot the top of the pudding with it. Place the pan on the center rack of the oven and bake 30 minutes, or until just set. Transfer to a rack to cool slightly before serving.

Risotto agli asparagi - heston blumenthal recipe

Main Ingredients: Vialone rice cooked with asparagus ends This is a very summery dish and a vegetarian?s delight Ingredients: Green Asparagus (small or medium size) 3 bunches White onions (medium size) 2 each Carrot 1 each Celery 2 stalks Italian parsley 2 springs Thyme 3 springs Bay leaves 3 leaves Garlic cloves (peeled) 2 each Vialone rice (it could be Carnarelli or Arborio) 12 oz White peppercorn 1 tsp White wine (dry) 1 cup Grana Padano or Parmesan cheese 1 cup Regular olive oil 1 oz Unsalted butter 1 oz Salt ground white pepper to taste Cooking Preparation of the Recipe: 1- Cut the asparagus in bias, end to stem, about 2/3 of its size, set the cut asparagus aside 2- Peel and cut one onion, Roughly chop the carrot and the celery. Place a stock pot over a medium flame. Let it heat for about 2 minutes and add the vegetable oil, heat until shimmering. 3- Add in the mirepoix, parsley, thyme, bay leaves, peppercorn, garlic and the asparagus stems; sauté all together for about 10 minutes. Once the vegetables start to get a golden color add 2 ½ quarts of cold (room temperature) water, stir, and bring it to a boil. Once it?s boiling, lower the flame and let it simmer for about 40 minutes PROCEDURE FOR RISOTTO: 1- Place medium pot filled with salted water over hi flame and bring to a boil. Add the asparagus ends, let them blanch for about 3 minutes, strain and set it aside. 2- Place a large heavy bottomed sauce pot over medium heat for about 2 minutes. Add the olive oil, butter and one finely chopped onion. Stri with a wooden spoon until the butter melts down; keep sautéing until the onion becomes transparent (no color) 3- Add the blanched asparagus ends and sauté it for another 2 minutes, stir in the rice and keep stirring for about 5 minutes. Season salt and ground pepper. Add the white wine, stir for about 2 minutes until the wine evaporates. 4- Using a 5 oz ladle start to pour in the boiling stock, pour about three ladles at the first time and we?re going to keep adding as it dries out, lower the flame and stir it occasionally for about 15 minutes. Stir the last ladle of stock in and once it starts to dry add a knob of butter and a cup of Parmesan cheese, stir for about a minute; cover the pot and turn off the flame 5- Wait 3 minutes before serving. BUON APPETITTO!!!!!

Real - alain ducasse recipe

Main Ingredients: Ingredients for 4 servings - 500 g (18 oz.) medium Tomatoes - 1 large ripe Tomato (180-200 g / 6-7 oz.) - 8 black olives - 20 g (2/3 oz.) red rice - 20 g (2/3 oz.) wild rice - 2 thin green onions - 15 g (1 tbsp.) pine nuts - 40 g (3 tbsp.) mayonnaise - 2-3 tbsp. olive oil - 1 tsp. sherry vinegar - Salt and freshly ground pepper Cooking Preparation of the Recipe: Total time: 1hr to 2hr Preparation time: 30 minutes Cooking time: 1 1/4 hours Difficulty: Easy Chef's Note To cook the rice, follow the instructions on the package since the cooking time varies according to quality. To vary the recipe, you can add some chopped cilantro and a chopped sardine or anchovy to the stuffing. 1.Cook the two rices separately - allow about 1 hour for the red rice and 1 hour 15 minutes for the wild rice. After cooking, refresh and drain. 2.Blanch the tomatoes. Completely skin the large tomato, cut it into quarters, seed, and cut the flesh into small cubes. 3.For the small tomatoes, remove the skin by beginning at the bottom of the tomato and peeling up towards the stem end. Cut off a lid and hollow out the centres. Season with salt and pepper. Set aside. 4.Pit the olives and dice finely. Finely chop the onions. 5.Toast the pine nuts under the broiler or in a skillet with 1 tbsp. olive oil. 6.Set aside 1 tbsp. diced tomato, 1 tbsp. chopped onion and half of the olives. Season with 2 tbsp. olive oil, the vinegar, salt and pepper. 7.Combine the remaining vegetables and pine nuts with the two rices. Bind with the mayonnaise, season with salt and pepper. 8.Stuff the small tomatoes and replace the lids. 9.Place 2 tomatoes on each plate and arrange the diced vegetables combined with the vinaigrette around them.

White chocolate covered pretzels - heston blumenthal recipe

Main Ingredients: White Chocolate (almond bark) Pretzels Cooking Preparation of the Recipe: Melt white chocolate (almond bark) in the microwave. Dip each pretzel into the melted white chocolate, leaving the "handle" (the part between your fingers) uncoated. Gently shake off excess. Place on wax paper until white chocolate is "set."

A bloomin' onion - mario batali recipe

Main Ingredients: Water; ice Water; boiling 4 Eggs; beaten 2 tb Flour 1 c Cracker crumbs Cooking Preparation of the Recipe: Select a well-rounded onion. Peel outer skin off. Leave root intact and cut off any hanging roots. Using a small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2" away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or petals, will begin to open. Remove onion from water and immerse into ice water, which will further the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating in bag, add onion, and shake gently to coat. Refrigerate 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion can be kept for a time in warm oven.

Garlic mushrooms - jamie oliver recipe

Main Ingredients: two dozen large mushrooms, stems carefully removed 50-100 g butter 25-50 g crushed garlic (3-6 garlic cloves) Cooking Preparation of the Recipe: Proceed as follows: Fry the mushrooms in a small quantity of butter at high heat. It is important the the mushrooms do not release water, which will happen if the heat is too low. The mushrooms are ready when they have acquired a golden brown hue. Mix remaining butter with the crushed garlic. Place the mushrooms, one by one and upside down on snail porcelain ramequins, and add a small spoonful of the garlic butter on top of each mushroom. Place the snail ramequins in a preheated oven at 200-225 oC and fry for 5-10 minutes. Serve together with white bread or toast to facilitate sponging up the melted garlic butter.

Preparing jumbo shrimp for nigiri-zushi - alain ducasse recipe

Main Ingredients: This is the method to use when preparing jumbo shrimp (king prawns) for sushi. It will cook them the appropriate amount of time and prevent them from curling. Cooking Preparation of the Recipe: 1. Wash shrimp under running water and cut off heads. Insert a bamboo skewer or long toothpick along shrimp from head to tail, running along legs of shrimp without touching flesh. Drop shrimp into a pot of salted, boiling water (use enough salt to make it taste like seawater). Boiling shrimp in salted water keeps protein in shrimp. They will sink to bottom and after 3 to 5 minutes will change color and rise to top. (Do not use a lid, or a strong smell of shrimp will remain.) To check that they are cooked, remove one shrimp from water and squeeze gently. If inside is firm, it is cooked. Quickly place shrimp in ice water. This gives them a good color and stops flesh from shrinking and becoming hard. When shrimp are cold, remove from ice water and place in a colander. To remove skewer, use a screwing motion to avoid breaking flesh. Remove shell from around body, but not tail. 2. To make butterfly cut, lay shrimp down with tail away from you, then cut from head to tail along belly with knife only going halfway in. 3. Use the knife or your fingers to open out and flatten shrimp carefully, without breaking the flesh. Remove vein and rinse shrimp with mildly salted water. Lay on paper towels to drain.

Roasted pork - joël robuchon recipe

Main Ingredients: Serves/Makes:varies depending on pork Ingredients Pork shoulders or butts Cloves of garlic Black pepper to taste 1 tsp (5 ml) liquid smoke sauces of choice Cooking Preparation of the Recipe: Preparation Determine how much meat you want to prepare and rinse thoroughly. Take a sharp thin knife and make several pockets about an inch deep in each piece of meat. Insert cloves of garlic in these pockets. Rub the meat down with a tea of liquid smoke (available in most grocery stores with condiments) and coarse black pepper. Cover loosely with foil and cook at 325 degrees (175 C.) F. for 6 hours. Serve with pineapple sauce, or mince and add barbeque sauce

Steamed blue crabs - alain ducasse recipe

Main Ingredients: Serves/Makes:9 or more servings Ingredients 1/2 c Old Bay Seasoning 3 c white vinegar 3 c beer(or water) 3 dozen live Maryland Blue Hardshell Crabs Cooking Preparation of the Recipe: Preparation Mix Old Bay seasoning, vinegar, and beer (or water) in a very large pot with a rack,and tight-fitting lid. Bring to a FULL BOIL. In the rack, add one-half of the crabs, and sprinkle more Old Bay seasoning, just enough to cover the shells abit. Repeat with the remainder of crabs. Steam, covered, until crabs turn a bright red color, about 40-45 minutes. Serve hot or cold. Note: Serve crabs immediately if to be eaten hot. To serve cold. bring to room temperture and refrigerate until ready to use. Comments Goes well with:Corn on the Cob We Marylander's look forward to the Summertime for the Crab Season to begin.It's the BEST EVER!!!!!!!

Chicken and rice wraps - mario batali recipe

Main Ingredients: Serves/Makes:8 wraps Ingredients 4 boneless, skinless chicken breasts 3 cups (700 ml) of broccoli 1 package of shredded cheese (2 cups), any style of cheese will work 1 package of shredded chedder cheese (2 cups) 2 bags of rice (boil in a bag rice) 1 8 oz (224 grm). or larger of salsa one package of flour tortillas,burrito size Cooking Preparation of the Recipe: Preparation Preheat oven to 350 degrees Cut chicken into small pieces and cook in pan till done. Boil rice while chicken is cooking. Cook broccoli; chop. Add together chicken, rice, broccoli, and 1 package of shredded cheese in large bowl; mix well. Lay out tortillas and put good size amount of mixture in; wrap up and place in a 9 inch x 13 inch pan. Pour salsa on top of wraps and sprinkle 1 package of shredded cheddar cheese on top of salsa. Bake in oven until cheese is melted. Remove from oven and serve. Comments Try this recipe with leftover turkey!

Oyster pie - bobby flay recipe

Main Ingredients: Serves/Makes:6 servings Ingredients Pie Pastry: 2 cups (475 ml) all-purpose flour 1/4 tsp (1 ml) salt 2/3 cup (150 ml) chilled unsalted butter 1/2 to 3/4 cup (175 ml) ice water Bechamel Sauce: 2 to 2-1/4 cups (525 ml) milk 1 bay leaf 4 tbsp (60 ml) unsalted butter 1/4 cup (60 ml) all-purpose flour Liquor reserved from oysters Salt and freshly ground white pepper Pinch of cayenne pepper Generous pinch of ground mace Filling: 2 dozen small (yearling) oysters, drained 3 hard-cooked large eggs, peeled and thinly sliced 1 can (14 1/2 oz) white or golden hominy, drained and rinsed Salt and freshly ground white pepper Mace Cooking Preparation of the Recipe: Preparation Pastry: Combine flour and salt in large bowl and shave fine slices of butter onto the flour and toss with fork to mix. Sprinkle in 1/2 cup (125 ml) of the ice water while tossing with fork until pastry is moist enough to form into a ball. Add more water if necessary. Wrap in waxed paper and chill for at least 1 hour. Roll out two thirds of the pastry, cut to 12 inch circle and line bottom of 10 inch tart pan (type with removable bottom). Roll remaining pastry into 11 inch circle for top of pie and place on baking sheet. Chill crusts for 30 minutes. Preheat oven to 400 deg F. Cover bottom crust and top crust with foil and weigh down with baking weights or dried beans (keeps flat). Bake both crusts for 8 minutes then remove foil and weights and contine baking for 8-12 additional minutes uncovered, 'til golden brown, then cool. Sauce: In small suacepan, scald 2 cups (475 ml) of milk with the bay leave over med heat. Let steep (off heat) for 5 minutes then discard bay leaf. Melt butter in heavy-bottomed pan over med heat being careful not to brown. Whisk in the flour and cook, whisking constantly, for 3 minutes. Pour in the warm milk and continue cooking, whisking constantly until thickened. Whisk in the oyster liquor and additional milk if necessary to make a thick but pourable sauce. Season with salt, white pepper, cayenne, and mace to taste. Remove sauce from heat and add oysters, stirring gently to mix in. Cover bottom crust (still in tart pan) with egg slices. Sprinkle hominy over the eggs and season with salt and pepper. Pour in the hot oyster sauce spreading evenly to edge of pastry. Dust with additional mace. Gently set the top crust in place and set the pie on a baking sheet. Bake at 400 degrees (200 C.) F. until pie is hot through, (12 to 15 minutes). Be careful not to brown the pastry or over-cook the oysters. Remove from oven and remove the sides of tart pan. Serve immediately. Comments This pie is actually named the Sotterley Oyster Pye for the historic Sotterly Mansion in Maryland where lavish banquets served the dish. Oyster pie is wonderful-sounds unusual and is but tastes great. Nice with a fruity white wine. Recipe recreated by William Taylor a Maryland caterer and historian.

Easy crab gumbo

Main Ingredients: Serves/Makes:6 servings Ingredients 1 lb (.5 kg) Maryland Crabmeat 1 medium onion,chopped 1 large stalk celery,chopped 1 clove garlic, finely chopped 1/4 cup (60 ml) margarine or butter 6 cups (1425 ml) canned whole tomatoes (3 1-lb cans or equivalent) 1 10 oz (280 grm). package frozen okra 1 bay leaf 2 tsp (10 ml) salt 1 tsp (5 ml) sugar 1/2 tsp (2 ml) thyme 1/4 tsp (1 ml) chili powder 1/4 tsp (1 ml) pepper 3 cups (700 ml) hot cooked rice Cooking Preparation of the Recipe: Preparation Remove all cartilage from crabmeat. In a 4 to 5-quart pot, cook onion, celery and garlic in margarine or butter until tender. Add tomatoes, okra and seasonings. Cover and simmer 1 hour. Add crabmeat and heat through. Serve over hot cooked rice.

Lamb curry - gordon ramsay recipe

Main Ingredients: Serves/Makes:6 or more Ingredients 1 tbsp (15 ml) ghee or oil 2 pounds lamb, cubed 2 onions, chopped 2 cloves garlic, crushed 2 green chiles, chopped (size and type according to how hot you want the curry to be) 1 tbsp (15 ml) grated fresh ginger 1-1/2 tsp (7 ml) turmeric 1 tsp (5 ml) ground cumin 1 tbsp (15 ml) ground coriander 1/2 tsp (2 ml) or more chili powder (to taste for heat) 1 tsp (5 ml) salt 1 can crushed tomatoes 1 cup (225 ml) coconut milk Cooking Preparation of the Recipe: Heat the ghee or oil in a large pan and brown the meat in small batches, remove from pan and set aside. Add and cook the onion, stirring until just soft. Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder. Stir until just heated through. Return the meat to the pan and stir until well coated with the spices. Stir in the salt and tomatoes. Simmer, covered, for 1 to 1 1/2 hours, or until meat is tender. Stir in the coconut milk and simmer, uncovered, for another 5 minutes, or until the sauce has thickened slightly. Serve with steamed rice and a cool cucumber salad for a perfect meal!

Baby back ribs - gordon ramsay recipe

Main Ingredients: Serves/Makes:4-6 Ingredients 4 racks pork baby back ribs 3 large white onions 1 2-liter bottle Canada Dry Ginger Ale 1 bottle your favorite BBQ sauce (I use Bullseye's Original). Cooking Preparation of the Recipe: Place ribs (bone side down) in shallow baking pan(s). Add ginger ale until ribs are completely submerged. Cut onions in semi-thick (about 1/4 inch) slices. Place onions directly on ribs (3-4 slices per rack) Cover pan(s) with aluminum foil and bake at 300degrees for 3 hours. Let cool to room temperature (still covered). Place ribs on medium-high grill. Add bbq sauce to taste. Note: Only grill ribs bone side down, no need to turn over. The ribs will be so tender they will fall apart if you try to turn them.

Tennessee cabbage - mario batali recipe

Main Ingredients: Serves/Makes:4-6 Servings Ingredients 3 tbsp (45 ml) butter 5 cups (1175 ml) shredded cabbage 1/2 tsp (2 ml) pepper 1 tsp (5 ml) salt 1/2 cup (125 ml) of cream OR evaporated milk Cooking Preparation of the Recipe: Preparation Put the butter in a skillet and let it start to brown slightly. Add the cabbage and stir well; cover the skillet and let simmer for 5 minutes. Stir and cook for another 5 minutes. Add the salt, pepper and cream (or evaporated milk). Cover and simmer 4 more minutes. It is very important not to overcook the cabbage. Comments Note: You can add a touch of nutmeg for a savoury flair. You can also use the salt and pepper to taste. Also, I have used very successfully the substitution of bacon fat for the butter. I have no idea if this really is indigenous to Tennessee or not, but the person who originally gave it to me is from the city of Pulaski, Tennessee.

Cucumber salad - jamie oliver recipe

Main Ingredients: Serves/Makes:4-6 Servings Ingredients 2 cucumbers, sliced thin 1 large red onion, sliced thin rings 4 tbsp (60 ml) sour cream 1 tbsp (15 ml) vinegar 1 tbsp (15 ml) water 1/2 tsp (2 ml) salt 1/4 tsp (1 ml) pepper 1/8 tsp (1 ml) or less, just a pinch of powdered tarragon Cooking Preparation of the Recipe: Preparation Peel cucumber if you like, but slice in thin slices. Peel the onion and slice into very thin rings (or half rings if too big an onion). Make a dressing be combining the sour cream, vinegar, water, salt, pepper, and tarragon. Pour over cucumbers and onions. Chill and serve. Comments Note: Some people like a bit of sugar added for a sweetened version, which is fine.. do it to taste, using a small amount at a time when you make the dressing.

Hawaiian ribs - jamie oliver recipe

Main Ingredients: Serves/Makes:4 Ingredients 3 4-1/2 oz (126 grm). jars strained babyfood peaches 1/3 cup (80 ml) catsup 1/3 cup (80 ml) vinegar 2 tbsp (30 ml) soy sauce 1/2 cup (125 ml) brown sugar 3 cloves garlic, minced 2 tsp (10 ml) ginger 1 tsp (5 ml) salt pepper 4 lbs (1.8 kg). meaty spareribs Cooking Preparation of the Recipe: Preparation Combine all ingredients except ribs. Pace ribs, meat side up, in foil-lined shallow pan. Pake at 450 degrees (225 C.) for 30 to 45 minutes. Spoon off fat; pour sauce over ribs. Continue baking at 350 degrees (175 C.) for 2 hours or until done, basting occasionally. If spareribs appear too brown before done, place foil over top of meat.

Crab salad - rachael ray recipe

Main Ingredients: Serves/Makes:4 Ingredients 1 lb (.5 kg). crab meat, or a package of imitation crab meat 1 stalk of celery parsley salt pepper squirt of lemon juice mayonaise to desired consistency Cooking Preparation of the Recipe: Preparation Wash crab meat, and cut up into bite size pieces. Dice celery add to crab meat. Add parsley, salt and pepper to taste. Squirt in lemon juice. Add mayonaise a tbsp at a time. Stir well and chill overnight.

Baked flounder - bobby flay recipe

Main Ingredients: Serves/Makes:4 servings Ingredients 1/4 cup (60 ml) fine dry bread crumbs 1/4 cup (60 ml) grated Parmesan cheese 1 lb (.5 kg) flounder or sole fillets 1/4 cup (60 ml) mayonnaise Cooking Preparation of the Recipe: Preparation In shallow dish, combine crumbs and cheese. Brush all sides of fillets with mayonnaise. Coat with crumb mixture. Arrange in single layer in shallow baking pan. Bake in 375 degrees (200 C.) for 20-25 minutes.

Zucchini fritters - joël robuchon recipe

Main Ingredients: Serves/Makes:30 Fritters Ingredients 2 cups (475 ml) zucchini, grated 1/4 cup (60 ml) onion, chopped 1/2 cup (125 ml) cheese, grated 2 eggs, beaten 1/2 tsp (2 ml). baking powder 1/3 cup (80 ml) flour (or more) 1/2 tsp (2 ml). salt 1/4 tsp (1 ml). pepper shortening for frying Cooking Preparation of the Recipe: Preparation Beat eggs. Add zucchini, onion and cheese. Mix well. Add baking powder, flour, salt and pepper. Mix and drop by large spoonfuls into hot skillet with shortening. Brown on both sides.

Shark steak - jamie oliver recipe

Main Ingredients: Serves/Makes:3 Ingredients Shark: 2 lbs (.9 kg). of blue shark Flour Salt and Pepper Olive oil Sauce: 1/2 cup (125 ml) of white wine 1/4 cup (60 ml) of balsmic vinegar 1/4 cup (60 ml) of fresh rasberries 1 Tsp (5 ml) sugar 2 Tbsp (30 ml) butter Cooking Preparation of the Recipe: Preparation Shark: Cut shark into three pieces. Mix in a bowl 1/2 cup (125 ml) of flour with salt and pepper. Wash shark, and pat dry. Heat frying pan with a little olive oil. Dredge shark into flour mixture and place into pan. Cook for only about four minutes per side, then remove from pan, cover and set aside. Sauce: Heat butter in sauce pan. Add 2 Tbsp (30 ml) of flour and brown. In a cup, mix balsmic vinegar and wine, then add the mixture to the sauce pan and slowly stir on low heat. Lastly stir in rasberries. Slowly stir on low heat until sauce thickens, remove from stove and serve. Serve shark with a little sauce on top, very good! Comments I have made this recipe quite a few times, it is absolutely delicious! It also does not have a fishy taste.

Shrimp scampi - alain ducasse recipe

Main Ingredients: Serves/Makes:2 Ingredients 1 lb (.5 kg). shrimp peeled and cleaned 6 lg garlic cloves sliced 1/2 stick butter (less is ok if you're watching you diet) 4 tbsp (60 ml). olive oil 1/2 cup (125 ml) white wine 1 tsp (5 ml).garlic powder (I use a lot but to your taste) 1 tsp (5 ml). Italian herb seasoning salt and pepper to taste 1 cup (225 ml) long grain rice uncooked Cooking Preparation of the Recipe: Preparation Cook rice according to package instructions. Brown garlic in oil in large frying pan add the butter. Add the shrimp and toss around the pan. Add white wine and spices. Turn heat to low. (shrimp cook really fast-don't overcook!! Taste test; if you need more flavor sprinkle on more garlic powder. Serve over rice with green salad and crusty loaf of Italian bread.

Braised cauliflower - jamie oliver recipe

Main Ingredients: Serves 4 to 6 2 tablespoons olive oil 2 pounds cauliflower, cut into florets 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 bunch Italian parsley, leaves only, chopped 1/4 cup freshly squeezed lime juice Cooking Preparation of the Recipe: Heat the olive oil in a medium skillet over high heat. Briefly saute the cauliflower with the salt and pepper just to coat with oil, then reduce the heat to medium-low. Continue cooking, tossing frequently and adding a few tablespoons of water at a time as necessary to avoid burning, until the cauliflower starts to soften and brown evenly, about 35 minutes. Remove from the heat, stir in the parsley and lime juice and serve.

Bacon swiss crispy chicken sandwich - gordon ramsay recipe

Main Ingredients: Ranch Dressing 1/3 cup mayonnaise 2 tablespoons sour cream 1 tablespoon buttermilk 1 1/2 teaspoons white vinegar 1 teaspoon sugar 1/4 teaspoon lemon juice 1/8 teaspoon salt 1/8 teaspoon parsley 1/8 teaspoon onion powder dash dill weed dash garlic powder dash ground black pepper 2 teaspoons hot water 1/2 teaspoon unflavored gelatin 6 to 8 cups vegetable shortening 1 egg 1 cup water 1 cup all-purpose flour 2 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon onion powder 1/8 teaspoon garlic powder 4 chicken breast fillets 4 sesame seed hamburger buns 4 lettuce leaves 4 tomato slices Kraft Swiss cheese Singles 8 slices bacon, cooked Cooking Preparation of the Recipe: 1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees. If you don't have a deep fryer, you can also pan fry using a large frying pan and just a couple cups of shortening. 2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed. 3. Beat the egg and then combine with 1 cup water in a small, shallow bowl. Stir. 4. Combine the flour, salt, paprika, onion powder and garlic powder in another shallow bowl. 5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round. 6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated. 7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy. 8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns. 9. On the bottom bun, stack a leaf of lettuce and a tomato slice. 10. When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple minutes. 11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then stack a slice of the Swiss cheese onto the chicken. 12. Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun. Repeat the stacking process for each of the remaining sandwiches.

Prawn sushi - gordon ramsay recipe

Main Ingredients: Prawns, unshelled 6 nos. (Shrimp) For the Marinade Rice Vinegar 3 tbsps. Sugar 1 tsp. Ajinomoto A pinch Water 4 tbsps. Salt ¼ tsp. For the Filling Egg Yolks 4 nos. Salt Salt Sugar 1¼ tsp. Lemon Juice 2½ tsp. Cooking Preparation of the Recipe: .Keeping the shell intact pass a tooth pick through the flesh of the prawn so that it doesn't curl. 2.Boil these prawns in water for about 3-4 minnutes or till they change colour. 3.Drain the water and immediately pass the prawns through cold water. 4.Now remove the toothpicks and peel the shell off from the prawns, but leave the tail section of the shell. 5.Cut the prawn slightly and remove the vein from its back. 6.Make a deeper incersion on the prawn and spread the prawn making it look like a butterfly. 7.To prepare the marinade, mix the vinegar with water, salt, sugar, ajinomoto and mix it with the prawns, then marinate for 1 hour. 8.Beat the egg yolks lightly and remove about 21/2 tsps. of the egg yolks and keep aside. 9.Add water to the remaining yolks, mix well and cook over a medium flame till the yolks turn firm. 10.Drain the yolks and then mash them to a fine paste. 11.Mix the sugar, salt. lemon juice, ajinomoto and the rest of the egg yolk and beat well. 12.Pass this mixture through a fine sieve, then mix it with the mashed egg yolk and keep aside. 13.Divide the filling into 6 portions an dthen filling them into the 6 individual prawns. 14.Seal the edges but pressing them together and serve.

Golden fried prawns - alain ducasse recipe

Main Ingredients: Prawn-king size 8 nos. (Shrimp) Ajinomoto(optional) ¼ tsp. Cornflour 100 gms. White flour(maida) 50 gms. Egg whites 2 nos. Red wine or sherry 2 tsp. Baking powder ½ tsp. White pepper ¼ tsp. Oil 2 tsp. Oil for frying Salt and pepper to taste Water(approximately) ½ cup Cooking Preparation of the Recipe: 1.Clean, peel and devein the prawns keeping the tail intact. 2.In a bowl mix salt, black pepper and wine and marinate the prawns in this mixture for 20 minutes. 3.Take a bowl and add cornflour, white flour, eggwhites, ajinomoto, baking powder, white pepper, water and oil and whip till the mixture thickens and is smooth coating consistency. 4.Dip each prawn in this mixture and fry till golden brown. 5.Garnish with spring onions. 6.Serve hot with a sweet and sour sauce.

Nacho burger - bobby flay recipe

Main Ingredients: Pico de Gallo 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro Pinch of salt Guacamole 2 small or 1 large Haas avocado 2 tablespoons sour cream 1/4 cup diced tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon lemon juice 1/8 teaspoon salt Chili Queso 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika 2 pounds ground beef 4 large sesame seed buns 2 cups iceberg lettuce, shredded or chopped thin 2 tablespoons mayonnaise 1 green onion, chopped 16-20 tortilla chips 2-3 fresh jalapenos, sliced Cooking Preparation of the Recipe: 1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico. 3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside. 4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat. 5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat. 6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty. 7. Build the burger open-faced in the following order starting with the bottom bun: On Bottom Bun 1/2 cup shredded lettuce hamburger patty 2 tablespoons chili queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun 1/2 tablespoon mayonnaise 2 tablespoons pico de gallo 2 tablespoons guacamole 4 jalapeno slices Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping.

Pork thigh - alain ducasse recipe

Main Ingredients: one pork thigh 150g pork tenderloin fragrant mushrooms(water swelled) vegetable hearts Cooking Preparation of the Recipe: Stew the pork thigh in soy sauce till soft and tender, remove to a plate. Cut the tenderloin into strips and steep in salt, wine, MSG and pepper for a while then coat with wet cornstarch and stir in 6 fold hot oil till just done, place on the side of the thigh. Stir fry the vegetable hearts and mushroom, add cornstarch solution, place beside the thigh.

Prawns in a "bird's-nest" - bobby flay recipe

Main Ingredients: Materials: 500g live prawns 200g potatoes 5g soaked hair-like seaweed a stick of celery 150g cooked green soybeans 25g soaked Xianggu mushrooms Cooking Preparation of the Recipe: Preparations: Cut the potatoes into strips and soak in salt water, remove and mix with dry cornstarch and flour. Remove heads and shells and wash the prwans, mix with condiments and cornstarch. Arrange the potato strips in the shape of a bird's nest, deep-fry the "nest" in 70% heated oil until golden. Arrange the celery in the shape of tree branches. Put the "nest" on the top of the "branches". Put the hair-like seaweed at the root of the "tree". Deep-fry the prawns in 50% heated oil. Saute the green soybeans and mushrooms, add condiments and chicken soup, thicken with cornstarch put in prawns and stir-fly remove to the "nest".

Smoked duck - joël robuchon recipe

Main Ingredients: Materials: 2 ducks with feathers 100 scallion 100g ginger 25g anise Cooking Preparation of the Recipe: Preparations: Clean the ducks, rub over with salt and pickle in a jar for four hours, turning over once. Dip the ducks into boiling water until the skins shrivel, hang in a draft and rub off the feathers. Put four thin iron sticks in the smoking pan, hang the ducks on the sticks with their backs downward. Smoke the ducks for five minutes, turn over and smoke for a further 5 minutes. Put water, spices, soy sauce, scallion, and ginger into a large saucepan and bring to the boil, put the ducks in and simmer for 45 minutes, remove, then chop into pieces.

Low cal curried rice - joël robuchon recipe

Main Ingredients: LOW FAT COCONUT MILK: 18 oz Non Fat Plain Yogurt 8 oz Non Fat Milk 2 Packets Equal Sweetener 2 ts Imitation Coconut Extract CURRY: 3 c Low Fat Coconut Milk 1 tb Thai Yellow Curry Base 1/2 lb Mushrooms, Sliced 3 c Minute Rice Cooking Preparation of the Recipe: Prepare the imitation coconut milk, or use the real stuff. Place the coconut milk, mushrooms and the curry base in a sauce pan and warm to just before boiling. Add the Minute Rice and allow to stand for 10 minutes. This is a low fat version that makes a nice side dish

Mandarin fish in tomato juice

Main Ingredients: live mandarin fish 250g cabbage leaves 100g sugar 5g scallion 10g ginger 100g tomato ketchup Cooking Preparation of the Recipe: Clean the fish and cut into long slices, score the two sides, steep in scallion and ginger sauce and cooking wine for 30 minutes. Then coat the fish slices with dried cornstarch, deep-fry in 8-fold hot oil till golden brown and look like grapes, transfer to a plate. Scald green cabbage leaves, cut into grape-leaf-like patterns and place beside the fish "grapes". Pour tomato ketchup into hot oil, stir well, pour over the fish.

Chinese squidballs - mario batali recipe

Main Ingredients: Lb squid - cut into rings 1/4 Lb cooked shrimp 2 tsp chopped garlic 1 X egg yolk 1/4 cup water chestnuts, chopped 1 tsp ginger, grated 3 tbsp cooking oil Cooking Preparation of the Recipe: 1.Cook squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. 2.Saute garlic in frying pan over low heat in 1 tb of oil until lightly browned. 3.Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. 4.Add 1 or 2 tablespoons of oil, then start food processor. 5.Stop when the mixture forms a large ball. 6.Remove and form into a dozen or so squid balls. 7.Heat 3 tbs of oil in a heavy frying pan, fry squid balls until golden and crispy. 8.Serve on toothpicks with hot sauce or soy sauce.

Anchoyade - joël robuchon recipe

Main Ingredients: Jim Vorheis 4 oz Flat anchovy fillets 2 md Cloves garlic, finely chopped 1 ts Tomato paste 1 tb To 1 1/2 tb olive oil 2 ts Lemon juice (or red wine vinegar) Freshly ground black pepper 8 To 10 slices French bread, 1/2-inch thick, cut into Strips 1 ts Finely chopped fresh parsley Cooking Preparation of the Recipe: Soak anchovies 10 minutes in cold water and pat dry with paper towels. Place in a large mortar or heavy bowl with the garlic and tomato paste. Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade. Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. Stir in lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. Bake for 10 minutes. Sprinkle with parsley and serve at once.

Deluxe microwave pecan pie

Main Ingredients: 3 Tablespoons butter 3 eggs slightly beaten 1 cup dark corn syrup 1/4 cup brown sugar, packed 1-1/2 teaspoons all-purpose flour 1/2 teaspoon vanilla extract 1-1/4 cup pecans, halved 1 (9 inch) pie shell, baked Cooking Preparation of the Recipe: Place butter in glass mixing bowl and microwave at 70% power for 1 minute. Stir in remaining ingredients and mix well. Pour mixture into baked pastry pie shell. Microwave for 20 minutes on 50% power, or until pie is almost set in center.