Friday, October 22, 2010

Indian Tomato Chicken Recipe

Skinless chicken thighs (6),
ground nutmeg (1/4tsp),
bay leaves (2),
chopped onion (1large),
ground cloves (1/4tsp),
chopped garlic (4cloves),
chopped cinnamon stick (1 piece about 1 inch),
fresh ginger root (1slice),
ground cardamom (1/2tsp),
olive oil (1tbsp),
ground black pepper (1tsp),
ground cumin (2tsp),
salt (1tsp),
ground turmeric (1tsp),
peeled tomatoes,
crushed (1can whole about 14.5 ounce).

Method of preparation:-
indian-tomato-chickenTake a food processor; add ginger, garlic and onion in it. Make the paste of it by processing. Take a large frying pan, place it over medium heat. Heat oil in it and then add onion paste in it and cook it for about 10 minutes by stirring it regularly. Add bay leaves, cloves, cinnamon, pepper, salt, turmeric, cumin and nutmeg in it and sauté them for about 1 to 2 minutes by stirring. Place the chicken thighs in the pan; mix them to coat them properly. Cook it for about 4 minutes and then pour the tomatoes with liquid in it and mix it. Turn down the heat to low, cover the pan and keep it to simmer for about 1 to 2 hours by stirring until the oil gets separated from the liquid.

Roman-style Chicken


* 4 skinless chicken breast halves, with ribs
* 2 skinless chicken thighs, with bones
* 1/2 teaspoon salt, plus 1 teaspoon
* 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
* 1/4 cup olive oil
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 3 ounces prosciutto, chopped
* 2 cloves garlic, chopped
* 1 (15-ounce) can diced tomatoes
* 1/2 cup white wine
* 1 tablespoon fresh thyme leaves
* 1 teaspoon fresh oregano leaves
* 1/2 cup chicken stock
* 2 tablespoons capers
* 1/4 cup chopped fresh flat-leaf parsley leaves


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Rinse the chicken pieces and dry with a paper towel. Set aside.
Heat the olive oil in a large stock pot over medium heat.
Add the chicken and cook gently for 5 minutes. Reduce the heat. Add the garlic, capers, mushrooms, oregano, salt and pepper, then mix.
Let the chicken soak up all the flavors, about 10 minutes.
Add the wine and let it cook down.
Add the tomato sauce and 1/4 cup water and cover. Simmer for 40 minutes, stirring occasionally until the tomato sauce has concentrated and the chicken is completely cooked.

Spanish Omelet Recipe - Tortilla Espanola

No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

There are lots of variations of tortillas or omelets and a few are listed at the bottom of this recipe.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

* 6-7 medium potatoes, peeled
* 1 whole yellow onion
* 5-6 large eggs
* 2-3 cups of olive oil for pan frying
* Salt to taste


This "tortilla espanola" or "tortilla de patata" makes 8-10 servings as an appetizer. It serves 5-6 as a main course.

Fusilli with Tomatoes and Olives Italian

The sparkling flavor of tomatoes marinated with Gaeta olives makes this uncooked sauce quite zesty. A great summer pasta, and wonderful for a buffet. One of my favorite Italian dishes!

12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese


1 – Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice.

2 – In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives, basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6 hours or overnight, turning jar 3 to 4 times so that tomatoes will be well coated with marinade. Pour reserved juice into a small kar, cover and refrigerate.

3 – Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta.

4 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Toss pasta with 3/4 of the sauce. If pasta is a little dry when tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining suace on top and serve with freshly grated Romano cheese.

Saturday, October 9, 2010

Salmon Teriyaki


* 1/2 cup vegetable oil
* 1/4 cup lemon juice
* 1/4 cup soy sauce
* 1 teaspoon ground mustard
* 1 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 4 (6 ounce) salmon steaks
Salmon Teriyaki Recipe
Serves 2


1 lb salmon fillet, cut into two equal-sized pieces
Oil, for searing

Teriyaki Sauce
Makes 150 ml

5 tablespoons Mizkan (Bonito Flavored) Soup Base
3 tablespoons Mizkan HONTERI Mirin Seasoning
3 tablespoons sake
1 tablespoon sugar
1 teaspoon cornstarch

1. Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.
2. Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.
3. Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.
4. Pre-heat the oven to 350 degree F.
5. Heat up a non-stick pan over medium heat. Add the oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes.
6. Brush the remaining Teriyaki Sauce on the seared salmon and transfer them to the oven. Bake for 10 minutes or until the salmon is just cooked through.
7. Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.


In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade.

Serabi Durian Cake

for 24 Fruit

225 grams of rice flour
1 / 2 teaspoon instant yeast
50 grams sugar
1 / 2 teaspoon salt
1 egg
500 ml coconut milk from 1 coconut
1 sheet match those on the leaves, it was concluded
1 / 4 teaspoon salt
1 sheet of pandan leaves, it was concluded

how to make a cake Serabi:

1. Areh: boiled coconut milk, salt and pandan leaves while in stir over low heat until thick. set aside
2. Boil coconut milk, pandanus leaves, and salt, stirring until boiling. lift
3. Add dagin durian. blend smooth. measuring 600 grams. let warm
4. Mix the rice flour, instant yeast, sugar, and salt. stir well. add eggs. stir \
5. Pour coconut milk mixture a little bit while diuleni and whipped with a low speed 15 minutes. let stand 1 hour.
6. Heat an iron skillet that was grated coconut. stir coconut until oily. discard coconut and heat 5 minutes on medium heat
7. Pour the batter in the iron skillet. press the center to the skinned side. let it expand. nagka sow. reduce heat. cover and leave to mature. oles with areh material.

Klepon Cassava Cake

for 360 pieces (72 packs)

Kye Materials Klepon Cassava
2500 grams of cassava, steamed and mashed
500 grams sago flour
2 1 / 2 teaspoon salt
1 / 4 teaspoon dark green dye
Suji 75 ml of water (from 50 sheets of suji leaf + 5 leaves of pandanus)
625 ml warm water

Material content (mix)
250 grams of brown sugar, finely combed
2 1 / 2 tablespoon sesame seeds, roasted

Coatings Materials:
1250 grams (3 items) grated coconut rough
5 pieces of pandan leaves, it was concluded
2 1 / 2 teaspoon salt

How to make cassava cake Klepon

1. Coating: coating materials mix well, steamed 15 minutes until cooked. set aside
2. Knead cassava, sago flour, salt,. Dye dark green, water suji and a little warm water until smooth.
3. Take a little dough.give content. spherical shape.
4. Boil water. Klepon enter. boiled until the float. remove and drain. roll in coating materials.
5. Serve in small paper cups and mica in a small plastic box.

coffee cake recipe

cake recipe ingredients

* Instant coffee diluted with hot water, 1 tablespoon
* 350 grams butter
* Half-fine granulated sugar 350 grams
* 1 egg
* 1 teaspoon salt
* 1 teaspoon vanilla
* 400 grams flour
* Cocoa powder (dissolved in hot water) 1 tablespoon

how to make a dry coffee cake

1. Beat butter, sugar, eggs, salt stirring until smooth.
2. the dough into 3 equal parts lot
3. mix 1 part with vanilla and 130 grams of flour, mix well, kneading briefly until the dough can be formed.
4. The second section shake with a solution of 130 grams of instant coffee extra flour mix well. kneading the dough briefly until ready to be formed.
5. section into three whipped with brown solution, add 130 grams of wheat flour until dough can be formed
6. each dough was formed cylinders with diameters of 2 cm length of 45 cm on the table / plate is sprinkled with a little flour.
7. - Paste these three types of rolls dough. press gently to stick together. when the roll is too long cut into 2 parts.
8. - Wrap the baking sheet, chill for 2 hours or more in the refrigerator.
9. - Cut into 0.5 cm thick, the lay on baking sheet spread with margarine, give a distance of 3 cm. open the paper, then bake in a hot oven until cooked

Cake Wingko tripe

For 32 pieces

Cake Recipe Ingredients Wingko tripe
150 grams of white sticky rice flour
300 grams grated coconut rough
1 / 8 teaspoon powdered vanilli
1 / 4 teaspoon salt
200 grams granulated sugar
1 egg
Thick coconut milk 150 grams instant

How to make Cake Wingko Tripe

1. Mix flour and white sticky rice, coarse grated coconut, vanilla powder, and sugar. knead until sugar dissolves
2. Add eggs. Mix well. Pour coconut milk in small increments while diuleni flat. enter the jackfruit. stir
3. thin thin dough. round shape
4. Heat a flat pan with a thin dioles oil. wingko roast until cooked through while inverted

Thai Chicken with Basil Stir Fry


* 2 cups uncooked jasmine rice
* 1 quart water
* 3/4 cup coconut milk
* 3 tablespoons soy sauce
* 3 tablespoons rice wine vinegar
* 1 1/2 tablespoons fish sauce
* 3/4 teaspoon red pepper flakes
* 1 tablespoon olive oil
* 1 medium onion, sliced
* 2 tablespoons fresh ginger root, minced
* 3 cloves garlic, minced
* 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 3 shiitake mushrooms, sliced
* 5 green onions, chopped
* 1 1/2 cups chopped fresh basil leaves


1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Asian Beef and Vegetable Stir-Fry


* 1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
* 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
* 1 clove garlic, minced
* 1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
* 1/8 teaspoon crushed red pepper
* 3 cups hot cooked rice
* 2 tablespoons unsalted dry-roasted peanuts (optional)


1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
2. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
3. Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
4. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired

Island-Style Fried Rice


* 1 1/2 cups uncooked jasmine rice
* 3 cups water
* 2 teaspoons canola oil
* 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
* 1/2 cup sliced Chinese sweet pork sausage (lup cheong)
* 3 eggs, beaten
* 2 tablespoons canola oil
* 1 (8 ounce) can pineapple chunks, drained
* 3 tablespoons oyster sauce
* 1/2 cup chopped green onion


1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
2. Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
3. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

Rice with Broad Beans and Meat Recipe

The Arabic Food Recipes Kitchen invites you to try delicious Rice with Broad Beans and Meat Recipe. Enjoy Arabic food and learn how to make tasty and easy dish of Rice with Broad Beans and Meat.

Serves: 8 persons

2 tablespoons vegetable oil, or ghee
1½ kg lamb shanks
1 bay leaf
1 small cinnamon stick
½ teaspoon whole black peppers
6 cups water or 1½ liters

For the rice:
3 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
1 cup frozen broad beans or 200 g, or fresh, peeled
3 cups basmati rice or 600 g
½ cup fresh dill, chopped
3 cubes MAGGI® Chicken Bouillon
4 whole cardamom pods
½ teaspoon ground black pepper


1. Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.
2. In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.
3. Add rice, chopped dill, MAGGI® Chicken Bouillon cubes, cardamom pods, and black pepper and mix well.
4. Add 4½ cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.
5. Arrange the rice in a wide serving dish, pour the meat on top and serve.

Broad Beans Stew with Lamb - Middle Eastern broad bean dip recipe - Saudi Rice with Meat

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Pesto chicken kebabs with roasted veg pasta recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pesto chicken kebabs with roasted veg pasta recipe. Enjoy cooking tasty Arabic food and learn how to make Pesto chicken kebabs with roasted veg pasta.

You can sneak a few vegetables that might normally be refused into this scrumptious low fat supper.

Serves 4, plus leftovers for 4
Preparation and cooking times
Preparation time 20 mins
Cook time 40 mins


1 butternut squash , around 700g/1lb 9oz, halved
2 courgettes , cubed
1 onion , chopped
2 red peppers , deseeded and cut into 2cm/1in pieces
4 thyme sprigs, leaves removed
4 tbsp olive oil
4 boneless, skinless chicken breasts , cut into 2cm/1in pieces
juice 1 and a 1/2 lemons
4 tbsp pesto
16 cherry tomatoes
600g penne pasta


1. Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.

2. Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.

3. Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.

Nutrition Per serving

527 kcalories, protein 48g, carbohydrate 71g, fat 8 g, saturated fat 2g, fibre 6g, sugar 12g, salt 0.46 g