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Archive for December, 2007

Yogurt Smoothie

Friday
Dec 28,2007

Ingredients :

· 2 cups chopped fresh fruit (one kind or any combination)
· 1 cup plain yogurt
· 1 cup crushed ice
· sugar
· vanilla or almond extract (optional)

Cooking Procedures :

1. In a blender, combine all of the ingredients, including sugar and vanilla (or almond) extract, if using, to taste.
2. Purée until smooth. Serve immediately.

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  • Wheat Muffins

    Friday
    Dec 28,2007

    Ingredients :

    · 1 cup all-purpose flour
    · 1 cup unsifted whole-wheat flour
    · 2 tsp. baking powder
    · 1 tsp. salt
    · 1 egg, slightly beaten
    · 1/4 cup molasses
    · 1 cup milk
    · 1/4 cup melted butter (or margarine)

    Cooking Procedures :

    1. Preheat oven to 400°F. Grease 12 muffin cups with low fat cooking spray or paper-lined. Set aside.
    2. In a large bowl, combine all-purpose flour, whole-wheat flour, baking powder, and salt. Make a well in the center.
    3. In another bowl, combine egg, molasses, milk and butter (or margarine, if using). Add to flour mixture, stirring just until blended. Do not over mix.
    4. Spoon batter into prepared muffin tin, filling cups three quarts full. Place in the center rack of the oven. Bake for 25 minutes or until golden brown.

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  • Friday
    Dec 28,2007

    Ingredients :

    · 1 lb. ground beef
    · 3 cloves garlic, minced
    · 1 onion, diced
    · 2 tomatoes, chopped
    · 1/4 tsp. sugar
    · salt and pepper
    · 2 potatoes, peeled and diced
    · 1/2 cup water (optional)
    · 4-6 eggs, at room temperature
    · oil, for frying

    Cooking Procedures :

    1. In a skillet over medium heat, brown ground meat for about 5-7 minutes. Drain excess fat.
    2. Stir in garlic until fragrant. Add onion and tomatoes. Stir-fry for a few minutes or until soft and wilted.
    3. Season with sugar, salt and pepper.
    4. Add diced potatoes and water, if using. (This allows the potatoes to cook, but if you find it not too dry and can cook the potatoes, don’t add any water so that it will not be watery nor be soggy but if it’s needed just add water a little at a time).
    5. Cook covered for about 6-10 minutes, stirring occasionally until potatoes are tender and most of the water (if any) has evaporated. Remove from heat. Transfer to a large bowl and let cool completely. Set aside.
    6. Meanwhile, beat the eggs. Pour onto cooled meat mixture. Correct seasonings.
    7. Put oil in a skillet about to cover the bottom. Heat oil over medium heat.
    8. Spoon 1/2 cup of egg-meat mixture into the skillet. Let it cook undisturbed for 2-3 minutes on each side. (I cooked it just like making a pancake..)
    9. Transfer to a serving plate.

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  • Spanish Omelet

    Friday
    Dec 28,2007

    Ingredients :

    · 1/3 cup vegetable oil
    · 3 cloves garlic, minced
    · 1 cup chopped onions
    · 8 pcs. bacon, sliced
    · 8 small tomatoes, blanched, skinned and sliced
    · 2 pcs. green bell pepper, broiled, peeled and sliced
    · salt and pepper, to taste
    · 1/3 cup butter
    · 8 eggs, beaten

    Cooking Procedures :

    1. Heat oil in a skillet over medium heat. Add the garlic until fragrant. Stir in onions and tomatoes until soft and wilted.
    2. Add in bacon and green bell pepper. Stir and cook until tender. Season to taste. Remove from pan and set aside.
    3. In a bowl, break the eggs and beat slightly. Season with salt and pepper.
    4. In the same skillet, heat butter. Pour in half of the beaten eggs. Allowing to set then tilting pan from side to side to allow liquid egg on top to flow along the sides. When lightly set, slide onto a serving plate. Do not fold. Top with half of the vegetable mixture.
    5. Repeat with the rest of the eggs and vegetable mixture. Serve hot.

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  • Soft-Cooked Eggs

    Friday
    Dec 28,2007

    Ingredients :

    · 2-4 eggs
    · water, for boiling
    · butter
    · salt and pepper

    Cooking Procedures :

    1. Place water in a deep saucepan and bring to a rolling boil. Gently lower eggs with a slotted spoon and add into the water.
    2. Cover and remove from heat. Let stand off heat for 4 to 6 minutes.
    3. Set saucepan in the sink and run in cold water for just a few seconds. Be careful not to chill.
    4. Break shell by cracking sharply with a knife. Scoop egg from shell with a teaspoon and serve in a sauce dish. Season egg with butter, salt and pepper.

    Helpful Tips
    – To serve in shell, quickly crack at wider end with a knife, and remove top.
    – To serve out of the shell, hold egg over a small bowl, tap around center with a knife. Gently pull shell apart and then scoop egg out with spoon.

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  • Sesame Seed Cookies

    Friday
    Dec 28,2007

    Ingredients :

    · 1-1/2 cup whole-wheat flour
    · 1 tsp. baking powder
    · 1/4 tsp. salt
    · 1/4 cup softened butter (or margarine)
    · 1/4 cup liquid honey
    · 1/4 cup sesame paste (tahini)
    · 1/2 tsp. almond extract
    · 1/2 cup sesame seeds, toasted

    Cooking Procedures :

    1. Preheat oven to 350°F. Lightly greased a cookie sheet. Set aside.
    2. In a bowl, mix together flour, baking powder and salt.
    3. In another bowl, beat butter (or margarine, if using), honey, sesame paste and almond extract until smooth. Add flour mixture and mix well. Stir in sesame seeds.
    4. Shape dough into an inch balls and place about 2 inches apart on prepared cookie sheet. Using the tines of a fork dipped in flour, flatten, or using your hands, mold into crescent shapes (wet your hands first, if using to mold the dough). Place in the center rack of the oven. Bake for about 10 to 12 minutes or until lightly browned.
    5. Remove from the oven and immediately transfer to wire racks to cool completely.

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  • Scrambled Eggs

    Friday
    Dec 28,2007

    Ingredients :

    · 2 eggs
    · 2 tbsp. milk
    · salt and pepper
    · 1 or 2 tsp. butter (or bacon fat or vegetable oil)

    Cooking Procedures :

    1. Break eggs into bowl. Add milk and season with salt and pepper. Beat with fork.
    2. In a small heavy skillet, melt butter (or heat bacon fat or vegetable oil) over medium-low heat. Tip pan so bottom of pan is completely greased with fat.
    3. Pour in egg mixture. Using rubber spatula, stir to create curds, and pushing the eggs from the edge of the skillet towards the center. Cook until set for 3 to 4 minutes.
    4. Serve when eggs are cooked through, but are still moist and shiny.

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  • Rolled Biscuits

    Friday
    Dec 28,2007

    Ingredients :

    · 2 cups all-purpose flour
    · 3 tsp. baking powder
    · 1 tsp. salt
    · 1/4 cup shortening
    · 3/4 cup milk

    Cooking Procedures :

    1. Preheat oven to 450°F. Set out baking sheet but do not grease. Set aside.
    2. Sift together flour, baking powder and salt. Stir to blend.
    3. Cut shortening into flour mixture with a pastry blender or with two knives. Mixture should be crumbly.
    4. Add milk. Stir in with a fork just until mixture holds together and forms a ball.
    5. Turn dough onto lightly floured cloth-covered board. Roll ball of dough around 3 or 4 times. Knead quickly and lightly by folding, pressing and turning. Repeat this 20 times to smooth up the dough.
    6. With lightly floured cloth-covered rolling pin roll out dough to 1/2 inch thickness. Use a round cutter to cut out biscuits. Dip cutter into flour before cutting each biscuit. Cut biscuits close together.
    7. Use a spatula to place biscuits on ungreased baking sheet. For crusty sides, place biscuits about an inch apart. For soft sides, place biscuits close together in an ungreased round layer pan.
    8. Bake 10 to 12 minutes or until golden brown. Serve hot.

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  • Poached Eggs

    Friday
    Dec 28,2007

    Ingredients :

    · 2-4 eggs
    · water, for boiling

    Cooking Procedures :

    1. Fill a medium bowl with iced water. Set aside.
    2. Fill a large wide saucepan with water and bring to a boil. Reduce heat and bring to a good simmer. Make sure there is at least 6 inches of water for the eggs to poach There may be some eggs that fall apart, so it is best to do a few extra here. Take each egg and lay it in your hand on a towel. With a knife, cut off the thick end of the shell, making a large enough hole for the egg and yolk to come out of. Then, pour the eggs carefully into the simmering water (or break an egg at a time into a small heatproof bowl; gently tip the bowl into the water and letting the egg slip into the simmering water). Repeat with remaining eggs.
    3. It should take about 2 to 3 minutes to cook, until the whites becomes opaque and are set but the yolks are still runny. Carefully remove egg with a slotted spoon and plunge them into iced water to stop cooking.
    4. Trim edges with a small knife or scissors to create a uniform shape. Transfer to a serving dish.

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  • Friday
    Dec 28,2007

    Ingredients :

    · 1 cup all-purpose flour
    · 1/2 tsp. salt
    · 3 tsp. baking powder
    · 1 tbsp. granulated sugar
    · 1/2 cup cornmeal
    · 1 cup milk
    · 1 egg, beaten
    · 1/4 cup peanut butter
    · 1 tbsp. melted butter (or margarine)

    Cooking Procedures :

    1. Preheat oven to 400°F. Grease 12 muffin cups with low fat cooking spray or paper-lined. Set aside.
    2. In a large bowl, combine flour, salt, baking powder and sugar. Stir in cornmeal, mixing to blend well.
    3. In a small bowl, combine milk, egg, peanut butter and melted butter (or margarine, if using). Add to dry ingredients, stirring until moistened and blended.
    4. Spoon batter into prepared muffin tin, filling cups three-quarters full. Place in the center rack of the oven. Bake for about 20 minutes or until golden brown.

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