tag:blogger.com,1999:blog-85081221990334167732024-03-13T12:37:29.825+05:30EsyRecipesEsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comBlogger315125tag:blogger.com,1999:blog-8508122199033416773.post-44223260268087149932010-05-16T11:23:00.001+05:302010-05-16T11:23:42.446+05:30Chimichanga Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/05/chimichanga-recipe.html"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzlb3GxXEeaGWSmaSH4Mu8cFzAB5sX4PQ7fbftUb87mDGI3imiJEdZwANX8RmFMUZktp90_0Zf7ysigQ4UtSbMeBoseEXjDF3GVUWpZJhKIXR6eBO_nBsUKL73WSWGcseIK-m6GXkJs_q/s400/chimichangas.jpg" width="400" /></a></div><b>Discription:</b><br />
If you are not familiar with the Chimichanga it is basically a burrito that is deep fried. This is a fairly lengthy recipe that requires a bit of work, but in the end you should find that it’s well worth it. If you like Mexican food, these should be a must try for you. If you don’t like the idea of deep frying this makes great burrito meat as well.. For the meat, if you can find already cut up beef stew meat that would work well, and save a lot of time. Enjoy!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_21.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_31.jpg" /></a></div><b>Ingredients:</b><br />
<ul><li>3 lbs pound boneless beef rump (cut into one inch cubes)</li>
<li>1 tablespoon chili powder</li>
<li>1 teaspoon cayenne pepper</li>
<li>1 teaspoon garlic powder</li>
<li>1 tablespoon all-purpose flour</li>
<li>2 tablespoons canola oil</li>
<li>2 onions (chopped)</li>
<li>3 teaspoons minced jalapeno pepper</li>
<li>2 tablespoons garlic (chopped)</li>
<li>2 ¼ cups beef broth</li>
<li>¼ cup red wine vinegar</li>
<li>1 (15 ounce) can pinto beans (drained and rinsed)</li>
<li>1 (15 ounce) can black beans (drained and rinsed)</li>
<li>¼ cup lime juice (about 3 limes)</li>
<li>½ cup fresh cilantro (chopped)</li>
<li>10 (11 inch) flour tortillas (warmed in the microwave)</li>
<li>Oil (for frying)</li>
<li>2 ½ cups shredded pepper jack cheese</li>
<li>2 cups iceberg lettuce (shredded)</li>
<li>1 cup sour cream</li>
<li>½ cup tomatoes (diced)</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/chimichangas_41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/chimichangas_41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_41.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/chimichangas_51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_51.jpg" /></a></div><b>step 1:</b> In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours. <br />
<b>Step 2:</b> When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/chimichangas_61.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/chimichangas_61.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_61.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/chimichangas_71.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_71.jpg" /></a></div><b></b><br />
<b>Step 3:</b> In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/chimichangas_81.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/chimichangas_81.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_81.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/chimichangas_91.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chimichangas_91.jpg" /></a></div><b>Step 4:</b> Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.<br />
(Makes 5 Servings)<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-43753609185597976782010-05-16T11:07:00.001+05:302010-05-16T11:08:01.039+05:30Chinese Brown Sauce Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/05/chinese-brown-sauce-recipe.html"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59ej6m7KldlSJbpAl6nFgW0sLIfQ6eiN4eI-FWypmc-aVxvI5prwiBy_4lYk_r9TOcUyOt6k2eM0wdgQ7fX8JQxKDpUC88w4OW2tbXnee_A2j3b1q9zk0vAu51PaRBQmkSMvSnqMBFahd/s400/chinese_brown_sauce.jpg" width="400" /></a></div><b>Discription:</b>Some of you may wonder how they make the brown sauces at the Chinese buffets. The truth is, there are many different ways to make brown sauce and each of them is probably different in some way. Here is a pretty standard recipe for Chinese brown sauce that can be used with chicken, pork, beef, shrimp, ect.<br />
If you require some heat in your sauce try adding some red pepper flakes or chili paste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/05/chinese_brown_sauce_21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/05/chinese_brown_sauce_21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chinese_brown_sauce_21.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2010/05/chinese_brown_sauce_31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chinese_brown_sauce_31.jpg" /></a></div><b>Ingredients:</b><br />
<ul><li> 3 garlic cloves (minced)</li>
<li> 4 tablespoons soy sauce</li>
<li> 3 tablespoons brown sugar</li>
<li> 1 ½ cups chicken broth</li>
<li> 1 tablespoon cornstarch</li>
<li> 1 teaspoon oil</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/05/chinese_brown_sauce_41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/05/chinese_brown_sauce_41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chinese_brown_sauce_41.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2010/05/chinese_brown_sauce_51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/chinese_brown_sauce_51.jpg" /></a></div><b>Step 1:</b> In a bowl mix soy sauce, brown sugar, chicken broth and corn starch. Make sure the mixture is well combined and set aside.<br />
<b>Step 2:</b> Add 1 teaspoon of oil to a wok or saucepan over medium heat. Add garlic and stir fry for 10 seconds. Add the chicken broth mixture and bring to a boil. Cook until the sauce becomes thickened and bubbly.<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-6837702963891143842010-05-13T22:01:00.003+05:302010-05-15T21:30:11.122+05:30Sundae Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/05/discription-this-is-tasty-icecream.html"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJar0iniXUIYcieyBZwi7P0xo0ugNo-nc0QNiZZUUZ_e0vNU9IC4IUFb06NHZlFFkQI-0G1fbgVejcirZ6KaNBVF63fLG8TNMma0k1CX8VvneP_6SxSGoqwy1vl3_FmVfL1w6pO6wHlCY/s400/sundae.jpg" width="342" /></a></div><b>Discription:<span class="Apple-style-span" style="font-weight: normal;">This is tasty icecream recipe.Try it and Enjoy!!!!!!!!!!!!</span></b><br />
<b>Ingredients:</b><br />
<ul><li>1 scoop quick vanilla ice-cream</li>
<li>1 scoop strawberry ice-cream</li>
<li>1 scoop coffee ice-cream</li>
<li>2 to 3 tablespoons strawberry sauce</li>
<li>½ cup whipped cream</li>
<li>few strawberries, halved</li>
<li>1 teaspoon almonds , slivered</li>
<li>2 chocolate wafer rolls</li>
</ul><blink><b><span class="Apple-style-span" style="color: #990000;">How to make:</span></b></blink><br />
<ul><li>Assemble the sundae in a tall sundae glass.</li>
<li> Place a few strawberries at the bottom of the glass and then top with all whipped cream and the strawberry sauce.</li>
<li>Top with the ice-cream scoops and sprinkle the nuts on the ice-cream.</li>
<li>Serve immediately garnished with chocolate wafer rolls.</li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-50659607219848677572010-05-13T21:42:00.001+05:302010-05-13T21:46:11.101+05:30Macapuno Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/05/macapuno-ice-cream.html"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiB7LAOnj0pDOmBq8HmLF5F3xlIWO_vYKWcGnCmohaHCjotNPTM0SFvFV3EJICMzsv000oUWAUHlb3jyWhTKeQmULbx9_NxTEr4-RZEJPpBTjM-D3_xL2lwzq5amMDiovmyEDZM22AhzV3/s400/Macapuno_Ice_Cream.jpg" width="400" /></a></div><b>Discription:</b>Macapuno is also known as “mutant coconut” because the meat inside of this naturally occurring oddity is more abundant and softer than the meat found in normal coconuts. Despite its unfortunately icky-sounding English name, Macapuno is an incredibly delicious fruit.<br />
<b>Ingredients:</b><br />
<ul><li>1 ¾ cup (14oz can) unsweetened coconut milk</li>
<li>1 cup heavy cream</li>
<li>1 cup half and half</li>
<li>Pinch of salt</li>
<li>¼ cup coconut-flavored rum (e.g. Malibu rum)</li>
<li>6 egg yolks</li>
<li>½ cup sugar</li>
<li>¾ cup Macapuno, plus more for serving (Macapuno is shredded coconut that can be found in jars at Asian markets)</li>
</ul><blink><b><span class="Apple-style-span" style="color: #990000;">How to make:</span></b></blink><br />
<ul><li>Place the coconut milk, cream, half and half, and salt in a medium saucepan over medium heat.</li>
<li> Stirring occasionally, bring to a bare simmer (just about when it starts to steam and barely bubble) and remove from heat. </li>
<li> Add the rum to the milk mixture.</li>
<li>In a medium mixing bowl, whisk the egg yolks until they lighten in color. </li>
<li> Slowly add the sugar while continuing to whisk the eggs. </li>
<li>Whisk until all the sugar is incorporated.</li>
<li>Temper the eggs by slowly adding, one ladle at a time, the warm milk mixture to the eggs, whisking continuously. </li>
<li>When about a third of the milk mixture has been added to the eggs, pour the remaining milk mixture into the eggs, then return the entire mixture back to the saucepan over medium low heat. </li>
<li> Continue to cook and whisk until the mixture reaches 170 degrees Fahrenheit on an instant-read thermometer. </li>
<li>If you don’t have an instant-read thermometer, cook the mixture until it thickens slightly and coats the back of a spoon. (You can test for doneness by running your finger across the coated spoon. </li>
<li>If your finger leaves a definite trail on the spoon, then the custard is done.</li>
<li> If the trail flows back together, continue to cook the custard until it thickens some more.)</li>
<li>Pour the custard through a fine mesh sieve into a large bowl. </li>
<li> Add the Macapuno to the custard and mix well. </li>
<li> Allow the mixture to sit at room temperature for 15 minutes. </li>
<li> Cover and place the mixture in the refrigerator for at least 4 hours, though overnight is better.</li>
<li>Pour the cold custard mixture into an ice cream maker and process according to the manufacturer’s directions. (Optional) Top ice cream with more Macapuno before serving.</li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-29968873345988727172010-05-11T12:44:00.003+05:302010-05-13T21:47:25.349+05:30Classic Pumpkin Pie Ice Cream<div class="separator" style="clear: both; text-align: center;"> <a href="http://esyrecipes.blogspot.com/2010/05/classic-pumpkin-pie.html"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtsfEf3tou_gLh1K_H-deTSrtAG6WME3636PNC1SpHQVB4h9I-MNbJKMjJooQZ3R1hulp4QUHAOGkP6qavASu796OMdg3ZuRrUbe_wKntXrCY6kAVoCka_JQGSyItiJAlukmDMYrR6jrb/s400/Classic_Pumpkin_Pie.jpg" width="400" /></a></div><b>Discription:</b>Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.<br />
<b>Ingredients:</b><br />
<b>Filling:</b><br />
<ul><li>3/4 cup packed brown sugar</li>
<li>1 3/4 teaspoons pumpkin pie spice</li>
<li>1/4 teaspoon salt</li>
<li>1 (12-ounce) can evaporated low-fat milk</li>
<li>2 large egg whites</li>
<li>1 large egg</li>
<li>1 (15-ounce) can unsweetened pumpkin</li>
</ul><b>Crust:</b><br />
<ul><li>1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)</li>
<li>Cooking spray</li>
<li>Topping:</li>
<li>1/4 cup whipping cream</li>
<li>1 tablespoon amaretto (almond-flavored liqueur)</li>
<li>2 teaspoons powdered sugar</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Position oven rack to lowest position.</li>
<li>Preheat oven to 425°.</li>
<li>To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk.</li>
<li> Add pumpkin, and stir with a whisk until smooth.</li>
<li>To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.</li>
<li>Pour pumpkin mixture into the crust. Place pie plate on a baking sheet.</li>
<li> Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes.</li>
<li> Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.</li>
<li>To prepare topping, beat cream with a mixer at high speed until stiff peaks form.</li>
<li> Add the amaretto and powdered sugar, and beat until blended. Serve with pie.</li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-22439776420911120132010-05-11T11:08:00.001+05:302010-05-11T11:08:31.001+05:30Apricot Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/05/apricot-ice-cream.html"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhquQPX21ZoJhI2JIH3-xF_fmv-Cmf0aKaCUiYpJ5NgocOmm1AMXtxIRJsnyFS7hqvnugi6714dxt7BCl6qpkrZBBbSPaY5t4r0huk2YpeCwJWHwN2PaVRhTmKq-ZAhKUnJOTKMXItuLpuD/s400/Apricot_Ice_Cream.jpg" width="277" /></a></div><b>Discription:</b>Apricot Ice Cream, a happy result of the water-sodium chloride eutectic.<br />
<b>Ingredients: </b><br />
<ul><li>1½ pounds fresh, ripe apricots</li>
<li>4½ tbsp water</li>
<li>2¼ cups granulated sugar</li>
<li>3 cups whipping cream</li>
<li>9 egg yolks</li>
<li>1 tsp (approx.) vanilla extract</li>
<li>1 tbsp (approx.) kirsch</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Pit the apricots and slice them up. </li>
<li> Put the sliced apricots in a saucepan with the 4½ tbsp water and simmer until soft, 30-45 minutes.</li>
<li> The water is there to prevent the fruit from sticking until it gets hot enough to release its juices.</li>
<li>Dump the apricots into a food processor, blender, or food mill, and purée thoroughly.</li>
<li> Press the purée through a sieve and set aside.</li>
<li>In a non-reactive saucepan or double boiler, add the sugar to the cream.</li>
<li> Heat on low heat and stir until the sugar is dissolved completely. </li>
<li>In a large bowl, whisk the egg yolks to mix and then gradually whisk in the warm cream.</li>
<li> Put the egg-sugar-cream mixture back in the saucepan or double boiler and cook until the mixture coats a spoon. </li>
<li>Take the custard off the heat and whisk in the apricot purée.</li>
<li> Add about a teaspoon of vanilla extract, more or less, to taste, along with about a tablespoon of kirsch.</li>
<li>Now put the mixture in the fridge for a couple of hours and chill thoroughly.</li>
<li>Time to get out that ice cream freezer again. </li>
<li> Freeze the mixture according to the directions that came with your freezer...directions that will, like as not, involve the use of ice and salt.</li>
<li> Now taste...and smile. That’s an ice cream you won’t ever see in any stoopidmarket: perfumed with the delicate flavor of one of the summer’s most subtle fruits. Don’t forget to lick the dasher!</li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-88523024807790173672010-05-11T10:46:00.001+05:302010-05-11T10:47:02.158+05:30Olive Oil Ice Cream with Blood Oranges<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/05/olive-oil-ice-cream-with-blood-oranges.html"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRRsY_erwz7C0M6Ldv2EwECD6JRIytst6LWA3cfmltngdvCjnuOfSCWICobhecPKr1XFPLc7EpKPBBGvAaaREQGMIDXZ1zdudJTlZELPsiNm7OXNAGGD5zgo0qP14LPyl7F3p_DLhy2WU/s400/Olive_Oil_Ice_Cream_with_Blood_Oranges.jpg" width="400" /></a></div><b>Disciption:</b>Olive oil ice cream, enriched by pasture-raised egg yolk, fresh cream and whole milk, is dense in vitamins, minerals and antioxidants. The combination of unrefined extra virgin olive oil and blood oranges, with their fruity and floral perfumes, adds a beautiful flavor to a special and unique dessert.<br />
<b>Ingredients:</b><br />
<ul><li>2 blood oranges</li>
<li>¾ cup unrefined, extra virgin olive oil </li>
<li>2 cups heavy cream, preferably fresh not ultrapasteurized </li>
<li>2 cups whole milk, preferably fresh not ultrapasteurized </li>
<li>6 egg yolks, beaten</li>
<li>1/3 to 1/2 cup raw honey, preferably wildflower or orchard blossom</li>
<li>6 to 8 drops organic, food-grade orange essential oil</li>
<li>dash unrefined sea salt</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Zest the blood oranges and reserve the zest.</li>
<li>Tenderly segment the oranges, removing the white pith and tough membranes and reserving the tender, colorful orange flesh. Set aside.</li>
<li>Whisk unrefined extra virgin olive oil, heavy cream, whole milk and beaten egg yolks together until thoroughly combined and gently emulsified.</li>
<li>Vigorously whisk honey into the milk and egg mixture.</li>
<li> If your milk and eggs are very cold, the honey may harden and you may find it challenging to combine it thoroughly with the milk and eggs. </li>
<li>If that is the case, you may gently warm the mixture of milk and egg yolks over very low heat which enables the honey to blend more efficiently into the cream, milk and egg yolks.</li>
<li>Stir in reserved orange zest, food-grade organic essential oil and sea salt into the honey-sweetened mixture of milk, cream, olive oil and egg yolks.</li>
<li>If you’ve warmed the mixture, cool it in the refrigerator until it becomes quite cold – about twenty minutes.</li>
<li>Fold reserved blood orange segments into the olive oil ice cream mixture, then freeze it according to your ice cream maker manufacturer’s instructions.</li>
</ul>YIELD: About 1 ½ quarts olive oil ice cream or about 12 servings.<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-37673762118084424582010-05-06T22:31:00.002+05:302010-05-06T22:35:14.494+05:30BBQ Chicken Calzones Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/05/bbq-chicken-calzones-recipe.html"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsCMGNKKqjIbvIqyl-fjWliLUTrM1BChf6lX_401hMEr7hSwpXEoY5NH3GGtEdSpZ-WSw8nXwoI4b9wfyE3EKA-Fje-MF9L9FXca7tayBI3By72dbEDw5SeAncXPgDL_wQqfnk1hPZu31/s400/bbq_chicken_calzones.jpg" width="400" /></a></div><b>Discription:</b>If you are a big fan of Barbecue chicken pizza, you are sure to enjoy this recipe. The recipe combines amazing ingredients such as BBQ chicken, cilantro, bacon, and cheese. This is a great way to make use of leftover chicken. It calls for refrigerated pizza crust dough but you can make your own crust if you want instead. For the cheese, you could replace mozzarella with cheddar or even add a little smoked Gouda into the mix. Enjoy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_2.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_3.jpg" /></a></div><b>Ingredients:</b><br />
<ul><li> 4 slices of bacon</li>
<li> ½ onion (chopped)</li>
<li> 3 cups shredded cooked chicken breast meat</li>
<li> 2/3 cup barbeque sauce</li>
<li> 1 (10 ounce) can refrigerated pizza crust dough</li>
<li> 1 cup shredded mozzarella cheese</li>
<li> 2 tablespoons fresh cilantro</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_4.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_5.jpg" /></a></div><b>Step 1:</b> Pre-heat the oven to 400 degrees. Fry bacon in a large skillet over medium-high heat until crisp. Remove bacon from the pan and drain on paper towels. Crumble. Add the onion and shredded chicken to the pan and fry in the hot bacon grease. Fry until onion is tender. Stir in 1/3 cup of barbeque sauce. Remove from heat and mix in the crumbled bacon.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_6.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/05/bbq_chicken_calzones_7.jpg" /></a></div><b>Step 2:</b> Roll out the pizza crust dough onto a grease cookie sheet. Roll out to an even thickness and cut in half. Divide the chicken mixture between two pieces of dough, spreading the mixture to ½” of the edge or more. Drizzle the remaining BBQ sauce over the chicken mixtures. Sprinkle cilantro and mozzarella cheese over both. Fold the uncovered portion of the dough over the filling and press the edges together with a fork until sealed.<br />
<b>Step 3:</b> Place into the oven and bake at 400 degrees for 25 minutes or until browned to your liking. Allow to cool for a few minutes and then cut each calzone in half.<br />
(Makes 4 Servings)<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-82246699033637083002010-05-02T11:07:00.001+05:302010-05-02T11:07:37.837+05:30Spicy Chicken Legs<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/05/spicy-chicken-legs.html"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxm7MHCrn1lc7cIKRsKR66u-CLLPVYFXLIIZ1G3bZrr1JMkO5xcQtmqCOBsJkbc-rczUwna3S-wNvotqi-EvFDHahn7_7g17wDVr9K718wMyUphL-fxJzAPFDGXcrg9wG1zYls63z3Yxi/s400/Spicy_Chicken_Legs.jpg" width="300" /></a></div><b>Discription:</b>Few spices go into its making and ensure you marinate the chicken for at least 3-4 hrs if not overnight and roast the chicken well. You can play around with the spices of your choice and add herbs like mint and rosemary.<br />
<b>Ingredients:</b><br />
<ul><li>4-5 chicken legs, make slits all over</li>
<li>1 tbsp ginger-garlic-green chilli paste</li>
<li>1/4 tsp red chilli powder</li>
<li>3/4 tsp black pepper pwd</li>
<li>large pinch turmeric pwd</li>
<li>3/4 tbsp coriander powder</li>
<li>large pinch cumin pwd</li>
<li>pinch of garam masala pwd</li>
<li>1 tbsp hot and sweet tomato chilli sauce</li>
<li>2 1/2 tbsps hung yogurt</li>
<li>1 tbsp lemon juice</li>
<li>salt to taste</li>
<li>2 tbsps oil</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Marinate chicken legs with all the above ingredients except oil. </li>
<li>Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.</li>
<li>Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. </li>
<li>Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts.</li>
<li> Reduce flame to low and cook for another 10 mts.</li>
<li>Remove lid and cook till the water evaporates and roast on medium flame till well cooked. </li>
<li>Serve warm with onion slices and lemon wedges.</li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-43137154517720529772010-04-27T18:11:00.002+05:302010-04-27T18:12:37.896+05:30Nilgiri Chicken Korma<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/nilgiri-chicken-korma.html"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZ43EH_C5w-IhhYVfo0Ejd45DCF6jSyOhE6a4snwGM2v1Ik4ckMTEhSxdkPfqWXXz2lyj20FFM97n_l9MWymsl75THnSRtVV2IgG7_Rfx05YdQQHo12IzlqQQzgVdXKKBWDEFEjB6d3z9/s400/nilgiri-chicken-korma.jpg" width="400" /></a></div><b>Discription:</b>The key to this recipe, which has its origins in the hill station of Tamil Nadu, is coconut, mint and coriander leaves which lends a greenish brown shade and infuses the korma with a mild sweet herby flavor, filling the kitchen with an aroma that is almost intoxicating. The use of aniseed (saunf) and cardamom add even more fragrance and flavor to the unassuming korma.<br />
<b>Ingredients:</b><br />
<ul><li>1 kg chicken pieces, washed</li>
<li>2 large onions, finely chopped</li>
<li>1 1/2 tbsps ginger garlic paste</li>
<li>1 large tomato, chopped</li>
<li>1 tsp red chilli pwd</li>
<li>1/4 tsp turmeric pwd</li>
<li>1 1/2 tbsp lemon juice</li>
<li>salt to taste</li>
<li>2-3 tbsps oil</li>
<li>chopped coriander leaves for garnish</li>
</ul><b>Dry roast:</b><br />
<ul><li>1 tsp cumin seeds</li>
<li>1 tsp saunf</li>
<li>1 tsp khus khus</li>
<li>1″ cinnamon</li>
<li>2 cardamoms</li>
<li>5 tbsp grated fresh coconut</li>
<li>8 cashew nuts</li>
<li>1 tbsp roasted chickpeas</li>
</ul><b>Roast:</b> <i>(in 2 tsps oil for 5 mts)</i><ul><li>6-8 curry leaves</li>
<li>8-10 shallots/sambar onions</li>
<li>4 green chillis</li>
<li>3 tbsps chopped coriander leaves</li>
<li>15 mint leaves</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside.</li>
<li>Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs.</li>
<li> Add the chopped onions and fry till transparent.</li>
<li> Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine.</li>
<li>Add the chopped tomatoes and fry for 4-5 mts.</li>
<li>Add the ground paste and cook over medium heat for 7-8 mts.</li>
<li>Add lemon juice and the chicken pieces and combine.</li>
<li> Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens.</li>
<li> Garnish with chopped coriander leaves. Turn off heat.</li>
<li>Serve with pulao, biryani, coconut rice or rotis.</li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-61952792333924426772010-04-27T18:06:00.001+05:302010-04-27T18:06:56.482+05:30Egg Masala Curry<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/egg-masala-curry.html"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzT_lOdpoX7bEOhKSkjW5Q5i2UMFpb2kQpqS3yOiE-FJ6kDessAxWMc8F-iGs-YTGlL4eERFD9i1r5ZPxpnkGOvB5SIfZdrlj9k47z4GFb55FYgJLBlhIBaxzPCeCW717XzPSM76qgJrC/s400/Egg_Masal_Curry.jpg" width="301" /></a></div><b>Discription:</b>Despite all of the mesmerizing flavors of egg masala, the key factor that really put it over the edge was the ground paste made from ordinary ingredients like poppy seeds, coconut and curry leaves! Addictive taste, warming and satisfying! Serve with rotis, rice or pulao.<br />
<b>Ingredients:</b><br />
<ul><li>3-4 boiled eggs</li>
<li>2 cloves,</li>
<li>1/2″ cinnamon</li>
<li>1 elaichi</li>
<li>1/4 star anise</li>
<li>pinch of mustard seeds</li>
<li>1 large onions, chopped</li>
<li>1/2 tsp ginger garlic paste</li>
<li>1 large tomato, blanched, peeled and pureed</li>
<li>1 tsp coriander pwd</li>
<li>1 tsp red chilli pwd</li>
<li>pinch of garam masala pwd</li>
<li>salt to taste</li>
<li>2 tbsps oil</li>
<li>coriander leaves for garnish</li>
</ul><b>Make paste:</b><br />
<ul><li>little less than 1/4 tsp cumin seeds, lightly roast for 2 mts</li>
<li>2 tbsps fresh coconut</li>
<li>3/4 tsp khus khus, soak in a tbsp of water for 15 mts</li>
<li>2-3 cashew nuts</li>
<li>4-5 curry leaves</li>
<li>1 green chilli</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts. Add a pinch of turmeric pwd and combine.</li>
<li> Remove and keep aside.</li>
<li>In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. </li>
<li>Add chopped onions and saute till onions turn transparent. </li>
<li>Add ginger garlic paste and saute for 4 mts.</li>
<li>Add chilli pwd, coriander pwd and salt and combine. </li>
<li>Add the tomato puree and cook for 3-4 mts.</li>
<li>Add the ground paste and cook for 8-10 mts.</li>
<li> Add 1/4 to 1/2 cup of water and bring to boil.</li>
<li>Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame. </li>
<li>Reduce flame and cook till you get the desired curry consistency.</li>
<li>Add garam masala pwd and combine. </li>
<li>Garnish with coriander leaves. </li>
<li>Turn off heat and serve hot with rotis or white rice.</li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-28105419725226980962010-04-27T11:47:00.003+05:302010-04-27T11:51:14.471+05:30Whole Tandoori Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/whole-tandoori-chicken.html"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTnOoFhvXPaQblQiIWDFIEPUUG-cuZzRc3ZtqpL_y-EkaARBYb7pU-gUUbC9ONzbddSqSRF2ymPwi99-8lfc8gsBO4vMqkO24_xisi64Pv1lwc-PB64BnU1L280da5O0K6s7NZhdfufAk/s400/Whole_Tandoori_Chicken.jpg" width="400" /></a></div><div class="MsoNormal"><b>Discirption:</b>Spicy red whole chicken,marinated in yogurt and spices traditionally cooked in a clay oven called “tandoor”.In this recipe we just bake the chicken in the oven and brown it under a broiler.Works pretty well.</div><div class="MsoNormal"><b>Ingredients:</b></div><ul><li>1 whole chicken without skin ( 1 ¼ kg or abt 3 lbs)</li>
<li>1 ½ tsps chili powder</li>
<li>1 tsp coriander powder</li>
<li>1 /4 tsp turmeric powder</li>
<li>1 tsp garam masala</li>
<li>2 tsps ginger garlic paste</li>
<li>2 Tbsps lemon juice</li>
<li>3 Tbsps plain yogurt/curd</li>
<li>3 Tbsps oil</li>
<li>Red food coloring as needed</li>
<li>Salt to taste</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Wash the chicken and make slits with a sharp knife.</li>
<li>Pat dry.</li>
<li>To the curd add the rest of the ingredients and mix well.</li>
<li>Pour spice mixture over the chicken and let it marinate for about 6 hrs in the refrigerator.</li>
<li>Preheat oven to 400 F.</li>
<li>Line the oven proof dish with foil if preferred.</li>
<li>Baste the chicken with oil and bake for 30-45 mins or until chicken is cooked through.(depending on the oven)</li>
<li>Baste with dripping halfway through the cook time.</li>
<li>When done, broil the chicken on high for a min till browned on top.</li>
<li>Serve garnished with lemon wedges and onions.</li>
</ul><b>Note:</b>Marinate chicken in a plastic freezer bag (like the ziploc gallon bag) and massage the marinade with your hands through the bag.It is mess free and cleaning is a breeze…..just toss the bag<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-40951705752614419752010-04-27T11:41:00.002+05:302010-04-27T18:13:04.755+05:30Chicken Gravy / Koli Aanam<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/chicken-gravy-koli-aanam.html"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0YotnIC429QzcNFeg1XZ7Ir4jR2TZjAp1onCwlFxe5AXiIr7nk_qrfqq7yvi5PfIr5vi0nXlYMIwmQWgwqVydczYMp9qqe4kY8M-KtNW4d1sAvK21be0rhxnaFUCyoUMsh5jddTjXRLG/s400/Chicken_Gravy.jpg" width="400" /></a></div><b>Discription:</b>This is tasty chicken gravy.Try it and Enjoy!!!<br />
<b>Ingredients:</b><br />
<ul><li>1 lb chicken</li>
<li>1 large onion chopped</li>
<li>1 tomato chopped</li>
<li>3 tbsps chopped coriander leaves</li>
<li>3 tbsps chopped mint leaves</li>
<li>1 tsp ginger garlic paste</li>
<li>1 tsp coriander powder</li>
<li>1 /2 tsp chili powder</li>
<li>1 /4 tsp turmeric</li>
<li>3 cardamoms</li>
<li>2 cloves</li>
<li>3 pieces cinnamon</li>
<li>1 cup coconut milk</li>
<li>1 cup water</li>
<li>2 tbsps oil</li>
<li>salt to taste</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Heat oil.</li>
<li>Add the chopped onions,whole spices,mint & coriander leaves and salt and cook till translucent.</li>
<li>Add the ginger garlic paste and fry till lightly browned.</li>
<li>Add the tomatoes ,chili,coriander and turmeric powders.Mix well and cook till tomatoes are soft.</li>
<li>Add the chicken pieces and 1 cup of water.Bring to a boil.Reduce heat ,cover and let it simmer till the chicken is well cooked.</li>
<li>Remove lid, add the coconut milk and simmer for about 3 mins.</li>
<li>Serve with rice or chappathis.</li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-11036093064486685502010-04-27T11:28:00.002+05:302010-04-27T18:13:17.131+05:30Pepper Chicken Recipe (Murg Kali Mirch)<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/pepper-chicken-recipe-murg-kali-mirch.html"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWK5YBW2yEL23wA7XepgzVeZ2IqrHmK6bNH02jzhghXWtJyfyGd1Q-55lnvNu-aZcXH-otjQp6ykeQC2fnfZT2_tLTCp6kEv_rShstUZBP3EEvn7myNDX0QLL0nNSsaczunJZfdHs_AUJw/s400/pepper-chicken-recipe.jpg" width="400" /></a></div><b>Discription:</b>Pepper Chicken (Murg Kali Mirch) is one of the most popular and tasty recipes from the world of Chettinad cuisine. This is one of the fairly simple recipes to cook requiring few ingredients and yet it is so very delicious.<span class="fullpost"> </span><br />
<span class="fullpost"><b>Ingredients:</b></span><br />
<ul><li><span class="fullpost">Chicken - 1k.g/2.2lb</span></li>
<li><span class="fullpost">Garlic cloves - 10-15</span></li>
<li><span class="fullpost">Onions, chopped - 1/2 (medium sized)</span></li>
<li><span class="fullpost">Green Chili - 4</span></li>
<li><span class="fullpost">Curry leaves - 25 individual leaves</span></li>
<li><span class="fullpost">Soya Sauce - 1 1/2 tablespoon (for dark Soya Sauce) or 2 tablespoon (for light colored Soya Sauce)</span></li>
<li><span class="fullpost">Pepper Powder - 1 or 1 1/2 tablespoon</span></li>
<li><span class="fullpost">Lime or Lemon juice - 1 teaspoon</span></li>
<li><span class="fullpost">Ghee - 1 teaspoon</span></li>
<li><span class="fullpost">Oil - 1 teaspoon</span></li>
<li><span class="fullpost">Turmetic powder - 1/4 teaspoon</span></li>
<li><span class="fullpost">Salt to taste</span></li>
<li><span class="fullpost">Coriander or Cilantro for garnish</span></li>
</ul><span class="fullpost"> </span> <br />
<div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Heat oil and ghee under medium heat in a deep frying pan or khadhai.</li>
<li>Add crushed garlic cloves. Saute and stir for 2 minutes</li>
<li>Add onion, green chillies (vertically sliced) and curry leaves to the mixture. Stir the ingredients for 2 more minutes</li>
<li>Then add chicken and mix the contents of the pan.</li>
<li>Now lower the heat and cover the pan with a lid. Allow the chicken to cook for 10-15 minutes.</li>
<li>Add tumeric, salt to taste and mix it thoroughly</li>
<li>Put the lid back over the pan and cook for 5 more minutes</li>
<li>Add soya sauce and wait for 2 additional minutes</li>
<li>At this moment all the liquid in the pan should have evaporated which indicates that the chicken is fully cooked.</li>
</ul><b>Note: </b>If there is some liquid left you can increase the heat a little and cook until no liquid is left.<br />
<ul><li>When there is no liquid left in the pan add pepper powder, lemon juice and mix well.</li>
<li>Garnish with coriander leaves and serve hot.</li>
<li>Please follow the method for preparing this recipe exactly in the same sequence as mentioned above for great tasting pepper chicken. Happy cooking! </li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-92203828213001606522010-04-27T11:15:00.003+05:302010-04-27T18:13:37.964+05:30Butter Chicken Curry Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/butter-chicken-curry-recipe.html"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmfSkWSp8h4G1VlAGYC06pWSVIyd3UkHwtiisKwIKXygKadBPBJi00qcbKfG76IBu8l5q-ddyu1edbphTfT0eqWmmpzzidcnby38UNCzA4kTD3fPMpSnWTLt9FVsJk7CE5rUteVS5CcvQy/s400/butter-chicken-recip.JPG" width="400" /></a></div><b>Discription:</b>Its gravy can be made as hot or mild as you like so it suits most palates. According to a documentary by the Discovery Channel, the butter chicken recipe was invented by a person working in the kitchen staff of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi.<br />
<b>Ingredients:</b><br />
<ul><li>Chicken: 1 kg or 2.2 lb</li>
<li>Onion paste: 1 cup</li>
<li>Tomato puree: 2 cups</li>
<li>Ginger Garlic paste: 2 tbsp</li>
<li>Green Chili: 2 nos</li>
<li>Meat Masala powder: 2 tbsp</li>
<li>Red Chili powder: 1 tbsp</li>
<li>Food Color: 1/4 tsp</li>
<li>Garam Masala: 1 1/2 tbsp</li>
<li>Dhania powder: 1 1/2 tbsp</li>
<li>Kasoori Methi: 2 tbsp</li>
<li>Butter: 100 gms</li>
<li>Coconut paste (Optional) : 1/2 cup (Add more if you need more gravy)</li>
<li>Turmeric Powder: 1/4 tsp</li>
<li>Cinnamon (Dalchini), Cloves (Lavang) and Cardamom (Elaichi) powder: Make 1/4 tsp of powder with 2 sticks of cinnamon, 4 cloves and 2 cardamom</li>
<li>Salt to taste</li>
<li>Coriander for garnish</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><b>Chicken Marination:</b><br />
<ul><li>In a bowl add chicken, 1/2 cup onion paste, 1 tbsp ginger garlic paste, 1 tsp salt, food color and mix well. Keep aside for 1 hour.</li>
</ul><b>Butter Chicken Curry or Gravy :</b><br />
<ul><li>In a pan on medium heat add butter. </li>
<li>When the butter melts add the remaining onion paste and saute for around 5 minutes till the raw smell of onion no longer exists.</li>
<li>Add the green chili cut into long slices and ginger garlic paste to the mix and stir for 3 minutes.</li>
<li>Add tomato puree and cook for another 6 minutes Then add 1/4 cup water.</li>
<li>Add dhani powder, meat masala powder, garam masala powder, turmeric powder, chili powder and mix well.</li>
<li>Now add the marinated chicken and cook for 15 minutes with a lid covering the pan on low heat.</li>
<li>At this stage add cinnamon, cloves and cardamom powder, kasoori methi and coconut paste. </li>
<li>If you want more gravy you can add more water and salt.</li>
<li>Cook for another 10 minutes or so until the chicken is well cooked.</li>
<li>Garnish with coriander and serve hot.</li>
<li> This delicious Butter Chicken goes very well with all types of Rotis and flavored rice like Ghee Rice and Jeera Rice. </li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-91672736762034080822010-04-27T11:03:00.001+05:302010-04-27T11:03:33.957+05:30Carrot Raita<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/carrot-raita.html"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0U61qLl4p-bpDbEasiMKp-AZ68WImLmtx2PEcbouv1SU5-7OU5GBD_PHlIbMDi-BsUQTjROnMeFWoF98MxgdAEP8HvThnadSh_h29oATiGgC3DNohKx2eT_Igbg-sIoqUDFrP64EBCYaq/s320/carrot_raita.jpg" width="320" /></a></div><b>Discription:</b>This is tasty carrot raita recipes.Try it and Enjoy!!<br />
<b>Ingredients:</b><br />
<ul><li>1 Carrot grated</li>
<li>1 Green chilli finely chopped</li>
<li>1 Cup Curd</li>
<li>Few pinches Chat Masala powder</li>
<li>Salt to taste</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Mix all the above ingredients in a bowl.</li>
<li>Garnish with coriander leaves.</li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-80651045796705550602010-04-17T11:51:00.001+05:302010-04-17T11:52:31.462+05:30Gobi Manchurian Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/gobi-manchurian-recipe.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI34dy2wqqAtH-Yt9Zmp7KedKa-9wQTIWal_o33xcxY7Gw21X4694UF5-Hwqno56Ce9xqH5wmoNovTDGEI5eGGV7pIKNCONA045fIkS22ngTcqQDk8_880jQKK0GpV6Nk5VgfzgS5h9CDb/s320/Gobi+_manchurian.JPG" /></a></div><b>Discription:</b>This is tasty manchurian recipe.Try it and Enjoy!!!!!!!<br />
<b>Ingredients:</b><br />
<ul><li>1 med. cauliflower</li>
<li>1 med. onion (Chopped)</li>
<li>2 cloves of garlic (Finely chopped)</li>
<li>1"piece ginger (Finely chopped)</li>
<li>4 green chillies (finely chopped)</li>
<li>Cilantro for garnishing</li>
<li>6 tbsp tomato ketchup</li>
<li>1 tsp soy sauce</li>
<li>1 tbsp corn starch</li>
<li>salt to taste</li>
<li>2 tsp vinegar</li>
<li>1 cup All purpose flour</li>
<li>1/2 cup corn starch</li>
<li>1/2 tsp crushed pepper</li>
<li>1/2 tsp red chilli powder</li>
<li>Oil for deep frying</li>
<li>2 tbsp oil</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><ul><li>Cut cauliflower in to medium sized florets. Wash and drain on a kitchen towel.</li>
<li>Mix cornflour, all purpose flour, salt, pepper powder and red chilli powder along with little water to make it a thick paste.</li>
<li>Heat oil in a pan. Dip cauliflower florets into this paste and deep fry them until golden brown and set them aside.</li>
<li>Mix 1 tbsp corn starch in half a cup of water and mix it without lumps.</li>
<li>Heat 2 tbsp oil in a wok. Add chopped onions and fry till translucent.</li>
<li>Add chopped ginger, garlic and green chilli and saute for a few seconds.</li>
<li>Now add soy sauce, vinegar and diluted corn starch, tomato ketchup and little bit of salt. Mix it well.</li>
<li>Now add the fried cauliflower florets and stir fry on a high heat till all the water evaporates.</li>
<li>Serve hot garnished with cut coriander leaves. </li>
</ul><div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-4455702585395354532010-04-14T21:49:00.001+05:302010-04-14T21:49:41.861+05:30Red Enchilada Sauce Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/red-enchilada-sauce-recipe.html"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9W2umHMbLnwevLOKe2T63GtjugxdiyU9y-duRO-IFTctxeaEWf5CAgXdLpibSZUmU31U-VXhjIQcg5SY0bo4mNu9iTD1GehA9DA1-KYXsdliAvdZkJhHjucUQuq-3lCytflpLlNbJRtM/s400/red_enchilada_sauce.jpg" width="400" /></a></div><b>Discription:</b>This is a great recipe for anyone looking to make their own homemade enchilada sauce. This is specifically the red enchilada sauce.This sauce beats anything you will find in the store, is easy to make and is extremely delicious. This goes perfect with any type of enchiladas… beef, chicken, pork, shrimp, ect. If you are looking for a solid enchilada sauce recipe, be sure to try this one. Enjoy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/04/red_enchilada_sauce_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/04/red_enchilada_sauce_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/red_enchilada_sauce_2.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2010/04/red_enchilada_sauce_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/red_enchilada_sauce_3.jpg" /></a></div><b>Ingredients:</b><br />
<ul><li> 1 tablespoon olive oil</li>
<li> 2 garlic cloves (minced)</li>
<li> 1 teaspoon onion (minced)</li>
<li> ½ teaspoon oregano</li>
<li> 2 ½ teaspoons chili powder</li>
<li> ½ teaspoon dried basil</li>
<li> 1/8 teaspoon ground black pepper</li>
<li> 1/8 teaspoon salt</li>
<li> ¼ teaspoon ground cumin</li>
<li> 1 teaspoon dried parsley</li>
<li> ¼ cup salsa</li>
<li> 1 (6 ounce) can tomato sauce</li>
<li> 1 ½ cups water</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/04/red_enchilada_sauce_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/red_enchilada_sauce_5.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2010/04/red_enchilada_sauce_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/red_enchilada_sauce_4.jpg" /></a></div><b>Step 1:</b> In a large saucepan over medium heat, heat oil. Add garlic and stir fry for 30 seconds. Add onion, oregano, basil, chili powder, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix well. Stir in the water.<br />
<b>Step 2:</b> Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.<br />
<b>Step 3:</b> Pour over pre-made enchiladas for baking.<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-56260394269321873942010-04-09T09:28:00.001+05:302010-04-09T09:28:37.554+05:30How to Cook Crispy Bacon<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/how-to-cook-crispy-bacon.html"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcTI177ieMItKwkBtaUcdNbiHMV_7BiGPpYx4Aiz-63QQD8pr_uewB7jEAZMUeLNgUCx6ApfZcMwrsMHOhDNy9ze-r42WaLwhdW0eDhVbIXv468s0BYJ8anVDc3w7Xq9OxGObiioQ8icC/s400/crispy_bacon.jpg" width="400" /></a></div><b>Discription:</b><span style="font-family: Times New Roman;"><span style="font-family: 'Times New Roman'; font-size: 12pt;">Unless you’re a vegetarian you probably love to eat bacon. With good reason it has become one of the most popular foods on the planet. After all, what would breakfast be like without some delicious, crispy bacon? That brings us to a commonly asked question, how do I cook crispy bacon? Because of its thin cut and high fat content, making your bacon perfectly crispy can be a little bit tricky at times.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_6.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_9.jpg" /></a></div>One thing you may be wondering before we get started, which of these methods would I consider the best? Well, let’s see… the frying pan is by far the hardest and it’s extremely messy. The microwave is by far the easiest but at times the bacon will stick horribly to the paper towel. That leaves us with the oven, the o-so glorious oven. The oven brings the total package by giving the bacon both great flavor and texture. With all that being said, if you want to impress someone with your cooking skills, use the fry pan. If you’re in a hurry, use the microwave but if you want the best results go with the oven! Alright then, let’s begin.<br />
<br />
<div style="color: #990000;"><blink><b>How to make:</b></blink></div><b>Method 1: Cooking Bacon in a Frying Pan</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_6.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_8.jpg" /></a></div><b>Step 1:</b> Add 3-4 slices of bacon to a cold large frying pan and turn the heat to medium-low. What you want to do here is cook as much fat off the bacon as you can without it burning. In other words you want to use high enough heat that it cooks the bacon, but low enough that it doesn’t burn.<br />
<b>Step 2: </b>As your bacon is cooking constantly turn it over so that it cooks evenly on both sides. If too much fat collects in the pan you’re going to want to drain it. During this process there shouldn’t be any black on the edges of the bacon at all. If there is that means it’s burning and you need to turn down the heat. Depending on how thick your slices are or how many are in the pan, your bacon should be done in about 10-15 minutes. You will know it’s done when it turns a deep brown color. When finished drain on paper towels. The bacon should not be fully crisp while it’s still in the pan. It will crisp after the paper towels soak up the fat.<br />
<br />
<b>Method 2: Cooking Bacon in the Microwave </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_3.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_5.jpg" /></a></div><b>Step 1: </b>Place 2 plain white paper towels on a plate, and place 3-4 strips of bacon on top without overlapping them. Now place a paper towel on top of the bacon or else it will splatter all over your microwave! Just gently place the paper towel over the bacon without pressing down on it. If you do the bacon will stick to it badly while it cooks.<br />
<b>Step 2:</b> Put your bacon into the microwave and microwave on high for 3 minutes. Check and see if your bacon is done. If it isn’t, microwave for an additional 30 seconds or until it’s crispy. <br />
<br />
<b>Method 3: Cooking Bacon in the Oven</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_7.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/crispy_bacon_5.jpg" /></a></div><b>Step 1: </b>With your oven rack in the middle position, pre-heat the oven to 375 degrees.<br />
<b>Step 2:</b> Line your baking pan with aluminum foil. The one I use is about 1 ½ inches deep but you could use one that is about ¾ of an inch deep. Now separate your slices of bacon and place them side by side on the baking sheet.<br />
<b>Step 3: </b>Place your baking pan into the oven. During the cooking process if fat becomes excessive you should take your pan out of the oven and drain it off.<br />
<b>Step 4:</b> The bacon should be crisp into about 15-20 minutes. Remove from the oven and transfer bacon onto paper towels to soak up the fat. <br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-69740251309651621562010-04-09T09:05:00.001+05:302010-04-09T09:06:22.797+05:30New York Cheesecake Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/new-york-cheesecake-recipe.html"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVpaz1AM8Q1jLynDBQWjrbd1XJhG2xoyVR4Pme9LdjKcH7Fhf6cX9RIuN3zYT_uOSNKYYDecHSU41LhbQxwN3-wWw1ze2c68-sXHL5t9Gw0iSenVPAn__S7_I90XExVbKRjHhyANTu4En3/s400/new-york-cheesecake.jpg" width="400" /></a></div><b>Discription:</b><span style="font-family: Times New Roman;">It’s extremely easy to make, and the almond extract and macadamia nut crust give it a delicious and unique flavor. It goes great topped with cherry or blueberry pie filling, but you could use any fruit filling or none at all.Try it and Enjoy!!</span><br />
<span style="font-family: Times New Roman;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-7.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-9.jpg" /></a></div><b>Ingredients:</b><br />
<ul><li>1 ¾ cup graham cracker crumbs (crushed)</li>
<li>¼ cup macadamia nuts (crushed)</li>
<li>1 teaspoon ground cinnamon ½ cup butter</li>
<li>5 (8 oz) Packages of softened cream cheese</li>
<li>1 ¾ cup sugar</li>
<li>3 tablespoons of flour</li>
<li>5 eggs</li>
<li>2 egg yolks</li>
<li>¼ heavy whipping cream</li>
<li>1 ½ teaspoons almond extract</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-3.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-4.jpg" /></a></div><b>Step 1:</b> Preheat your oven to 400 degrees. Crush graham crackers and macadamia nuts and mix them together with ground cinnamon and melted butter in a bowl.<br />
<b>Step 2: </b>Press onto the bottom and sides of a 9 inch springform pan.<br />
<b>Step 3:</b> Place it into the oven and bake for 7 minutes, then remove and let it cool.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-5.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/new-york-cheesecake-6.jpg" /></a></div><b>Step 4:</b> Increase oven temperature to 475 degrees. Combine cream cheese, 1 ¾ cup sugar, 3 tablespoons of flour, 5 eggs and 2 egg yolks, and mix thoroughly. Next, add almond extract and heavy whipping cream and mix just enough to blend. <br />
<b>Step 5:</b> Pour filling mixture over your crust. Place back in the oven and bake on 475 for 10 minutes.<br />
<b>Step 6: </b>Reduce oven temperature to 200 degrees and let your cheesecake bake for 1 hour. After an hour turn off your oven, but leave the cake in there for another hour before taking out.<br />
<b>Step 7: </b>Remove the cheesecake from your oven, cool slightly and then place it overnight in your refrigerator.<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-33369929344132351822010-04-09T08:53:00.001+05:302010-04-09T08:53:36.678+05:30Macaroni and Cheese Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/macaroni-and-cheese-recipe.html"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdzzuHhyoB0ZavzyKVczFmXTFIo62uV54LnCsmLTg2AgTYF4mb85Q2LjfCGq5W5tGe8f8spXcaRW6ddZpXQoleiWUvcdApfD5hXGUvv76D4ViC2ejaRa11PdNeqi1h078BgjX36UDmcgQ/s400/macaroni_and_cheese.jpg" width="400" /></a></div><b>Discsription:</b>This dish really needs no introduction, macaroni and cheese is popular pretty much everywhere. As you probably already know from experience, most of the boxed Mac and cheese can be rather disappointing. Here is a homemade version and somewhat of a different take on the classic dish. This recipe uses three different types of cheeses- sharp cheddar, parmesan, and cottage cheese. Best of all, this dish is so easy to make and is perfect for a quick meal. This is also perfect for a dinner party or event. Enjoy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/03/macaroni_and_cheese_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/03/macaroni_and_cheese_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/03/macaroni_and_cheese_2.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2010/03/macaroni_and_cheese_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/03/macaroni_and_cheese_3.jpg" /></a></div><b>Ingredients:</b><br />
<ul><li> 1 (8 ounce) package elbow macaroni</li>
<li> 1 (8 ounce) package shredded sharp cheddar cheese</li>
<li> 1 (12 ounce) container small curd cottage cheese</li>
<li> 1 (8 ounce) container sour cream</li>
<li> ¼ cup grated parmesan cheese</li>
<li> salt and pepper (to taste)</li>
<li> 1 cup dry breadcrumbs</li>
<li> ¼ cup butter (melted)</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/03/macaroni_and_cheese_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/03/macaroni_and_cheese_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/03/macaroni_and_cheese_4.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/03/macaroni_and_cheese_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/03/macaroni_and_cheese_5.jpg" /></a></div><b>Step 1: </b>Pre-heat the oven to 350 degrees. Bring a large pot of water to a boil and cook elbow macaroni according to package directions. Drain.<br />
<b>Step 2:</b> Grease a 9×13” baking dish, in the baking dish stir together macaroni, cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. In a small bowl mix together breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the macaroni in the baking dish.<br />
<b>Step 3:</b> Place into the oven and bake for 30 to 35 minutes, or until the top is golden brown.<br />
(Makes 4 Servings)<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-62321553940244495242010-04-09T08:51:00.001+05:302010-04-09T08:52:14.182+05:30Sloppy Joes Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/sloppy-joes-recipe.html"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vJlLv4kk1mSBJBK3gQ_9NAIE2-IPQIMFPTjkNVhgdPs9eE1YIKU0zhJlH8q1DBlqvZwnOQToKWobNq42WYlchI6b_DlaCtXkqkO55FqXNHyyPi1d6yPjax_0tgzwaazoQJj4sU7M66rz/s400/sloppy_joes.jpg" width="400" /></a></div><b>Discription:</b>Sloppy Joes are an American classic and favorite. The great taste of that sweet tomato sauce with the hamburger and vegetables is just too good to pass up. Sloppy Joes make a quick and easy meal if you are in a rush. Many of you may have made your own before, or used a canned sauce. This is so much better than a canned sauce. This recipe might be a little different because of the addition of mushrooms. If you do not want mushrooms in your Sloppy Joes, feel free to leave them out.These are great for parties or game day. Enjoy.!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/04/sloppy_joes_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/04/sloppy_joes_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/sloppy_joes_2.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2010/04/sloppy_joes_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/sloppy_joes_3.jpg" /></a></div><b>Ingredients:</b><br />
<ul><li>1lb ground beef </li>
<li>2 stalks celery (finely chopped)</li>
<li>1 small onion (chopped)</li>
<li>8 ounces fresh mushrooms (sliced)</li>
<li>1 green bell pepper (seeded and chopped)</li>
<li>1 (8 ounce) can tomato sauce</li>
<li>¼ cup ketchup</li>
<li>¼ cup barbeque sauce</li>
<li>1 tablespoon brown sugar</li>
<li>1 teaspoon dry mustard</li>
<li>salt and pepper (to taste)</li>
<li>1 tablespoon Worcestershire sauce</li>
<li>1 tablespoon vinegar</li>
<li>Sliced provolone cheese</li>
<li>Hamburger buns</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/04/sloppy_joes_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/04/sloppy_joes_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/sloppy_joes_4.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/04/sloppy_joes_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/sloppy_joes_5.jpg" /></a></div><b>Step 1:</b> In a large skillet over medium high heat brown ground beef, celery, green pepper, mushrooms, and onion. Drain any excess fat. Stir in tomato sauce, ketchup, barbeque sauce, brown sugar, dry mustard, salt and pepper, Worcestershire sauce, and vinegar.<br />
<b>Step 2:</b> Cover and simmer for 15-20 minutes stirring occasionally. If after 20 minutes the mixture still seems to watery, simmer for a little longer until the mixture has thickened.<br />
<b>Step 3:</b> Serve on a bun and top with a slice of provolone cheese.<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-73500207909392391892010-04-09T08:44:00.001+05:302010-04-09T08:45:08.236+05:30Chicken Bacon Ranch Pizza Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/chicken-bacon-ranch-pizza-recipe.html"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMV1r8PVudoycdk6fopa3JvL8sKqivqB2XEtLTahoNlLvR0ZxBxcZ2jSlrfd-qdDFFFC1QLjIxSp3hOb88hiiNMmi8zu_ZIYMbkUocO6B2M0015o7P13OufV_TLDfsNOZgtY61UhT_UggS/s400/chicken_bacon_ranch_pizza.jpg" width="400" /></a></div><b>Discription:</b>This is not really a recipe but more like a guideline for making the pizza. Of course, you can add additional toppings or spice up the crust to your liking. The chicken and the bacon should be fully cooked for this pizza. If you are a chicken bacon ranch lover, or want to try it for the first time.Try it and Enjoy!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/04/chicken_bacon_ranch_pizza_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2010/04/chicken_bacon_ranch_pizza_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/chicken_bacon_ranch_pizza_2.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2010/04/chicken_bacon_ranch_pizza_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/chicken_bacon_ranch_pizza_3.jpg" /></a></div><b>Ingredients:</b><br />
<ul><li> 1 large pizza crust (homemade, pre-made or box mix)</li>
<li> 2 garlic cloves (minced)</li>
<li> ½ cup ranch dressing</li>
<li> 2 boneless skinless chicken breast halves (cooked, and sliced into small pieces)</li>
<li> 1-2 roma tomatoes (seeded and diced)</li>
<li> 2 cups shredded mozzarella cheese</li>
<li> ½ lb bacon (cooked until crispy and crumbled)</li>
<li> 1 tablespoon fresh parsley (minced)</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/04/chicken_bacon_ranch_pizza_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/04/chicken_bacon_ranch_pizza_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/chicken_bacon_ranch_pizza_4.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2010/04/chicken_bacon_ranch_pizza_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2010/04/chicken_bacon_ranch_pizza_5.jpg" /></a></div><b>Step 1:</b> Pre-heat the oven to 425 degrees. Lay out the pizza crust onto a pizza pan. Place into the oven and pre-bake the crust for 5 minutes. Remove from the oven.<br />
<b>Step 2:</b> Spread ranch dressing in an even layer over the crust. Top with minced garlic. Top with chicken, bacon, tomatoes and mozzarella cheese.<br />
<b>Step 3:</b> Return to the oven and bake until the cheese has melted and the crust is golden brown. Remove from the oven and top with fresh parsley.<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-67797249029363480912010-04-06T11:55:00.001+05:302010-04-06T11:55:30.007+05:30Mushroom Burger Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/mushroom-burger-recipe.html"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tKxQFLy5jg2HbucQVvVaw4aYIBWbEsq7_gM145DKoRKOnK9X8AtSg32tm1zicOgNF47GdRg3oKRMVQuXLGKN6jQgw6Tz0qY9ZXaIn2yrrQgY8Hx1AnGol5mauqDxQY_XYaxnJyF7p9kh/s400/mushroom_burger.jpg" width="400" /></a></div><b>Discription:</b>Burger fans, this could be a dream come true. It’s a copy-cat recipe of Hardee’s Mushroom and Swiss Burger, and if you’ve ever tried it at Hardee’s this is about as close as you can get to the real thing. A juicy, seasoned beef patty topped with delicious Swiss cheese and a scrumptious mushroom sauce. Oh man, what more could you want? You can either cook these bad boys on your stove top or throw them on the grill. Try it and Enjoy!!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_3.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_2.jpg" /></a></div><b>Ingredients:</b><br />
<ul><li>1 can Campbell’s Golden Mushroom soup</li>
<li>1 can sliced mushrooms</li>
<li>1 teaspoon of Worcestershire sauce</li>
<li>4 slices Swiss cheese</li>
<li>¼ lbs hamburger patties</li>
<li>½ teaspoon Accent seasoning</li>
<li>½ teaspoon Lawry’s Seasoned Salt</li>
<li>¼ teaspoon ground pepper</li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_4.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_5.jpg" /></a></div><span style="color: black; font-family: Arial; font-size: 10pt;"><span style="color: black; font-family: Arial; font-size: 10pt;"><span style="color: black; font-family: Arial; font-size: 10pt;"><span style="color: black; font-family: Arial; font-size: 10pt;"><span style="color: black; font-family: Arial; font-size: 10pt;"><b>Step 1:</b> Combine Golden Mushroom soup, mushrooms, and Worcestershire sauce in a pan. Put on the stove and let simmer.<br />
<b>Step 2:</b> Combine Accent seasoning, seasoned salt, and pepper in a shaker.</span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_7.jpg" /></a><a href="http://www.blogger.com/http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/mushroom_burger_8.jpg" /></a></div><span style="color: black; font-family: Arial; font-size: 10pt;"><span style="color: black; font-family: Arial; font-size: 10pt;"><span style="color: black; font-family: Arial; font-size: 10pt;"><span style="color: black; font-family: Arial; font-size: 10pt;"><span style="color: black; font-family: Arial; font-size: 10pt;"><b>Step 3:</b> Season your patties with the seasoning mixture and pan fry or grill until done.<br />
<b>Step 4:</b> Place patty on a bun, top with Swiss cheese and the mushroom sauce.</span></span></span></span></span><br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.comtag:blogger.com,1999:blog-8508122199033416773.post-76341638153513747082010-04-06T11:45:00.001+05:302010-04-06T11:45:44.304+05:30Grilled Fish Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://esyrecipes.blogspot.com/2010/04/grilled-fish-recipe.html"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1fIuxkPWlcEVV1M38JK9zxHmLwafm9iKuBtnvNkDCd6yzQLbcww01_MQJnTN4Wc_TLkigXXpeJraeNkoDbEHd2_0t-vUS_fmHgQTEWW4iMJknoC_WJlTBIjg-WdTefporWu6S3hRlqMY/s400/grilled_fish.jpg" width="400" /></a></div><b>Discription:</b><span style="color: black; font-family: Arial; font-size: 10pt;">This is actually a combination of two recipes.</span><span style="color: black; font-family: Arial; font-size: 10pt;">With your typical Maitre D’ Hotel sauce the fillets would be breaded and then dipped in the sauce, but instead we are brushing the fillets in the sauce and putting them on the grill. The best part is there’s a good chance you have all the ingredients in your home to make the sauce. This recipe could be made with many different types of fish such as Bass or trout. This is a fast and easy fish recipe that everyone is sure to enjoy. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2008/02/grilled_fish_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2008/02/grilled_fish_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/grilled_fish_3.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2008/02/grilled_fish_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/grilled_fish_2.jpg" /></a></div><span style="color: black; font-family: Arial; font-size: 10pt;"><b>Ingredients:</b></span><br />
<ul><li><span style="color: black; font-family: Arial; font-size: 10pt;"> 4 1-lb bass fillets (dressed and skinned)</span></li>
</ul><span style="color: black; font-family: Arial; font-size: 10pt;"> <i><b>Maitre D’ Hotel Sauce-</b><br />
</i></span><br />
<ul><li><span style="color: black; font-family: Arial; font-size: 10pt;">1 garlic clove (smashed)</span></li>
<li><span style="color: black; font-family: Arial; font-size: 10pt;">½ cup butter (melted)</span></li>
<li><span style="color: black; font-family: Arial; font-size: 10pt;"> 1 teaspoon salt</span></li>
<li><span style="color: black; font-family: Arial; font-size: 10pt;"> 2 tablespoons lemon juice</span></li>
<li><span style="color: black; font-family: Arial; font-size: 10pt;"> ¼ teaspoon pepper</span></li>
<li><span style="color: black; font-family: Arial; font-size: 10pt;"> fresh parsley (for garnish)</span></li>
</ul><div style="color: #990000;"><blink><b>How to make:</b></blink></div><div class="separator" style="clear: both; text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2008/02/grilled_fish_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="http://blogchef.net/wp-content/uploads/2008/02/grilled_fish_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/grilled_fish_5.jpg" /></a><a href="http://blogchef.net/wp-content/uploads/2008/02/grilled_fish_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blogchef.net/wp-content/uploads/2008/02/grilled_fish_4.jpg" /></a></div>Step 1: combine melted butter, garlic clove, lemon juice, salt and pepper to make the sauce. (In the picture I just fluffed the butter with a fork and mixed the ingredients in before melting it)<br />
Step 2: Brush your salmon fillets on both sides with the sauce.<br />
Step 3: Put fillets on the grill and cook until done (when the fillets flake easily). Garnish with minced fresh parsley.<br />
<div style="text-align: center;"><img alt="" src="http://lh6.ggpht.com/_YOWLNNMQrI8/Sw1cFJbY_SI/AAAAAAAAAY0/v7yzGBWBb5k/end.gif" style="height: 35px; width: 350px;" /></div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4c3PlqYgk8ScWz46HpN65Fl7guJOfIB5c2SnAjtrSrO85mnERaEGrvv917Ah99fS9HQNVNxHZmaLjM3LwFYxQzKCeoacy8rQOEsfSvK3yRy8LSxqiPyIghmMgGjenbkL1w5UZlEIYrQ/" style="height: 40px; width: 320px;" /></div>EsyRecipeshttp://www.blogger.com/profile/02136897031630684044noreply@blogger.com