Chinese Chicken Pizza (New)

Chinese Chicken Pizza

INGREDIENTS :

• 2 boneless chicken breast halves

• 2 tablespoons olive oil, divided

• 1/4 cup cornmeal or flour

• 4-inch ball of pizza dough, room temperature

• 1/4 cup hoisin sauce (in grocery's Asian section)

• 4 green onions, sliced

• Up to 2/3 cup cilantro leaves (not stems)

• 1 cup fresh mung bean sprouts

• 1/2 cup red bell pepper, sliced paper-thin

• 1 cup shredded mozzarella cheese

          Milled pepper 

HOW TO MAKE IT : 

Brush skinless chicken with olive oil and season with salt, pepper. Grill 10-15 minutes, direct heat, turning once. Cool and cut into strips.

Sprinkle work surface with cornmeal or flour. Roll out dough from center to a 12-inch circle or rectangle, 1/4-inch thick. Brush both sides with olive oil and place in center of heated grill's cooking grid.
Grill over medium direct heat 2 to 4 minutes, until bottom of crust is well marked and browned. Remove from grill and spread hoisin sauce evenly over cooked side of crust. 

Sprinkle with chicken, green onions, cilantro, sprouts and red pepper. Top with cheese. If using a gas grill, switch to indirect heat. 

Return pizza to center of cooking grate and grill with lid closed until bottom is browned, 5 to 10 minutes. Remove from grill, shower with pepper and slice to serve hot.

Springtime Risotto (The New Menus )

Springtime Risotto

INGREDIENTS :

• 1 tsp butter

• 2 Tbsp softened butter

• 1 cup parsley, chopped chopped chives to taste

• 1 Tbsp mint, if desired

• 2 tsp roasted garlic (from a jar)

• 2 cups chicken broth mixed with 3 cups water onion powder to taste

• 1-1/2 cups Arborio rice

• 1/4 cup evaporated milk (or whole or half & half)

• 3 Tbsp Parmesan cheese

HOW TO MAKE IT :

In a food processor, put the 2 Tbsp butter, parsley, chives, mint and garlic and process to almost a paste.

In a saucepan, simmer the broth & water.

In another pan, melt the 1 tsp butter, add onion powder and rice and saute till rice glistens, about 2 minutes. Add hot broth, 1/2 cup at a time, stirring till liquid is absorbed.

Do this till rice is al dente, about 20 minutes - you may not need all of the broth.

Add evaporated milk and heat and stir. Add herb paste and Parmesan; stir.

Crispy Salmon Saus Mentega ( the new menus for me)

Crispy Salmon Saus Mentega

INGREDIENT :

• Salmon Fillet 150gr

• Salt pinch

• Olive Oil

• Thyme

• Butter 50gr

• Garlic 2 cloves 

HOW TO MAKE IT'S :

1. Prepare your salmon fillet, roll it up (by pushing the fish inside) and thinly slice the skin.
2. Season with salt and put some thyme in
3. heat up olive oil in a non-stick pan
4. Put the salmon in when the oil start smoking. skin side down. season.
5. Let the salmon cooked for 4-5minutes or when the color changed 2/3 of the fish. Turn only once! (using Fish Spatula is highly recommended)
6. Add in the butter and crushed garlic.
7. Take off the fish and let it rest for a while.
8. Served with potatoes and some vegetables.

Cheese omelet (New Menus)

Cheese Omelet  (www.recipeforcook.blogspot.com)

INGREDIENTS :

• 2 tablespoons cooking oil

• 3 eggs

• 1 / 4 tsp salt

• 1 / 4 teaspoon pepper

• 3 tablespoons of liquid milk

• 4 pieces of button mushrooms, sliced

• 20 grams of cheddar cheese, grated

• 50 grams of mozzarella cheese

COMPLEMENT :

More delicious when served with French Fries 

HOW TO MAKE IT'S MENU :

•  Heat oil in nonstick skillet.

•  Whisk the egg off, put salt, pepper, and fresh milk, stir well. Enter the grated cheese and mushrooms.

•  Pour batter into hot skillet, good mozzarella cheese slices on top and make pancakes until 

           cooked,  remove from heat.

•  Serve warm with fries.

Huzarensla (New Vegetarian Menu)

Huzarensla

INGREDIENTS :

• 1 / 2 pieces (90 grams) of Japanese cucumber, seeded and cut into cubes

• 1 teaspoon vinegar

• 1 tablespoon granulated sugar

• 1 piece (150 g) potatoes, boiled, cut into cubes, fried

• 1 piece (100 grams) poor apples, peeled, salt water soak

• 1 / 2 pineapple, cut into cubes

• 1 piece (90 grams) carrots, cut into cubes, boiled

• 8 pieces of green beans, cut into 1 cm, boiled

• 2 pieces of burger meat, cut into pieces

• 6 pieces of leaf lettuce, chopped

DRESSING INGREDIENTS :

• 100 grams of mayonnaise

• 1 teaspoon lemon juice

• 1 / 4 teaspoon salt

• 1 / 4 teaspoon granulated sugar

• 1 / 4 teaspoon ground pepper

HOW TO MAKE IT'S MENU :

1. Toss cucumber with Japanese vinegar and sugar. Let stand in refrigerator until wilted. Set aside.
2. Stir the dressing ingredients.
3. Tata potatoes, apples, pineapple, pickled cucumbers, carrots, beans, meat burgers, and leaf lettuce.
4. Add dressing. Stir well. Serve.

Service : 4 peoples 

Chorizo-Tortilla Tortilla (by Rachael Ray)

Chorizo-Tortilla Tortilla (by Rachael Ray)

This Spanish-inspired egg dish can be served in a variety of ways. Try it with soup or a salad.

INGREDIENTS :

• 2 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound cured chorizo, casings discarded and meat chopped
• 4 plum tomatoes, seeded and chopped
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 red pepper, seeded and chopped, or 3 drained Spanish Piquillo peppers, chopped
• 1 red chili pepper, such as Fresno, thinly sliced
• Salt and pepper
• A handful of cilantro or flat leaf parsley, chopped
• 4 handfuls unsalted thin yellow or blue tortilla chips, such as Xochitl brand, lightly crushed
• 12 extra-large eggs, beaten
• 1 1/2 cups young Manchego or Monterey Jack cheese, shredded
• Hot sauce, to pass around the table

Services : 4 peoples

PREPARATION :

Pre-heat the oven to 425°F.

In a 10-inch, nonstick, ovenproof skillet, heat the EVOO, two turns of the pan, over medium-high heat. Add the chorizo and lightly brown, 2-3 minutes. Add the tomatoes, onion, garlic, bell pepper, chili pepper, salt and pepper; cook for 5 minutes. Scatter in the cilantro or parsley and tortilla chips. Add the eggs and season with salt and pepper. Stir to combine; let the eggs settle, then cook until set at the edges (some of the tortilla chips will pop up).
Transfer the tortilla to the oven and bake until cooked through, 15-18 minutes. Turn the oven to broil. Top the tortilla with the cheese and melt under the broiler. Pass the hot sauce at the table.

Source : RACHAEL RAY
 

CHEESY ZUCCHINI FRITTATA (by Rachael Ray)

CHEESY ZUCCHINI FRITTATA (by Rachael Ray) 

This frittata recipe is delicious and can be served at room temp!
 
INGREDIENTS :

• 1 baking potato, peeled and thinly sliced
• 2 tablespoons milk
• 3 eggs, beaten
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small zucchini, chopped
• 1/2 cup shredded Asiago cheese
• 5-10 leaves basil (optional)

PREPARATION :

Pre-heat the oven to 375°F.

Place the potato in a small bowl with enough water to cover it and microwave at high power until tender, about 8 minutes. Drain, add the milk and mash with a fork; let cool. Mix in the eggs.

In a medium size, ovenproof skillet, heat the EVOO, two turns of the pan, over medium heat. Add the zucchini and cook until tender, about 5 minutes. Add the potato mixture and stir to combine. Bake until set, about 10 minutes. Sprinkle the cheese on top and bake until melted, about 2 minutes more. Let cool, then cut into wedges. Garnish with basil, if desired

Source : RACHAEL RAY

QUICHE (by Rachael Ray)

QUICHE (by Rachael Ray)

INGREDIENTS :

• 1 tablespoon extra virgin olive oil (EVOO)
• 1/2 pound uncooked turkey breakfast sausage links, casings removed
• One 9-inch frozen piecrust, partially baked
• 1/2 cup cheddar cheese, cumbled
• 4 large eggs
• 1/2 cup half-and-half
• 2 tablespoons flat leaf parsely, finely chopped
• Salt and pepper, for serving (people's portions only)
• Chili sauce or green salsa, for serving (people's portions only)

Services : 4 peoples

PREPARATION :

 

Pre-heat the oven to 375°F.

In a medium size skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the sausage and cook, breaking up the meat, until browned; let cool. Add the sausage to the piecrust and scatter the cheese on top.

In a medium size bowl, beat together the eggs, half-and-half and parsley and pour over the sausage and cheese. Bake for 40 minutes; let cool.
Season with salt and pepper and top with the chili sauce.

Source : RACHAEL RAY

GINGER PANCAKES (by Louisa Shafia)

GINGER PANCAKES (by Louisa Shafia) 

 

INGREDIENTS :

• 2 tablespoons dried ground ginger, tightly packed
• 1/2 teaspoon baking soda
• 1/2 cup flour
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup honey
• 1 egg
• 3 tablespoons oil or melted butter, plus extra for cooking
• Maple syrup, for serving

Makes 10 pancakes

PREPARATION :

In a large bowl, whisk together the ginger, baking soda, flour, cornmeal and salt. In a separate bowl, whisk together the milk, honey, egg and butter. Fold the wet ingredients into the dry ingredients until the batter comes together.

Heat a sautée pan over medium heat. Add a small amount of butter or oil, followed by a scant 1/4 cup of pancake batter. Allow the pancake to cook for just over a minute. Flip and cook the second side until golden, about a minute. Repeat using the remaining batter. Serve the pancakes hot with maple syrup.

Source : RACHAEL RAY