• koolasa

garlic & pepper beef


garlic & pepper beef

anyways, this dish was an effort to reproduce the garlic & pepper beef that we usually order @ soms noodle house and i can say that ive really done a good job with this. i added some mushroom in lieu of msg as i learned that mushrooms in general adds umami taste and besides, it extends the dish up to 2 more servings :)

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(no subject)

Poll #935843 Weird, Stange and Unusual Recipes with a Dash of Humor

Do You Like Starnge and Unusual Recipes spiced with a Dash of Humor?

Nope ...so I'm not interested in The Nutty Cooks's Recipe Box
1(33.3%)
Yes but not right now
1(33.3%)
Yes - How do I find this new communtiy?
0(0.0%)
Sign me up - I'll enclose my e-mail address
0(0.0%)
Get Lost - You're Bugging Me !!!
0(0.0%)
Not hungry right now - maybe later ...
1(33.3%)



If you ticked yes above, here's the link:

http://community.livejournal.com/funnyrecipes/profile
  • koolasa

cheesy french toast

cheesy goodness!
fabulous breakfast :)


i prepared this for today's breakfast and for today's baon as well. its always better to use mozzarella cheese for recipes like these but i find it too expensive so i usually use kraft eden cheese instead.

this delectable snack goes well with coffee and is best enjoyed during lazy saturday mornings :P

ingredients:
2 eggs, beaten
½ cup milk
salt & pepper
cheese slices (the more the merrier)
8 slices of white bread
1 tsp cooking oil

procedure:
1. heat cooking oil in a non-stick pan
2. beat eggs, season with salt & pepper, and add milk. blend well.
3. dip bread in the egg-milk mixture on each side and drop on heated pan.
4. brown each side of the bread and put cheese slices on top (like the photo above)
5. put one toast on top of the other (like a sandwich) and continue heating until the cheese melts.

serves 4
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  • koolasa

stir-fried beef with peppers and onions

another x-post...


beef with peppers and onions


remember this recipe i posted i while ago?

its actually the same recipe, with just a little bit of adjustment so to speak.

i used beef sirloin tips this time instead of pork and its generally the second best to use when it comes to stir frying. the best part to use is beef tenderloin ofcourse, but it wasn't actually being sold at the supermarket in small quantities (i.e. 1/4 kilo). anyway, beef sirloin tips are tender enough and you wont spend a long time tenderizing it before you get to the part where you get to stir-fry everything.

i added more chili oil in this recipe to give it a bit more heat (yahoo!) and i've also added some sesame oil and a little bit of ginger to give it the usual characteristic of chinese cooking. some people would think that chinese cooking is mostly about oily foods that are MSG-laden, and to some extent its a true -- but not in my kitchen anyway. the ajinomoto dispenser that i have has been sitting in my cupboard for ages now and i dont even remember the last time i used it. i use cooking oil minimally, and i even trim the fat off in most meats cuts that i buy.

anyway, using ginger and sesame oil is highly recommended coz it'll give the dish a pleasantly peculiar taste and it'll sure make your dish smell really great!! using red and green bell peppers made the dish more appetizing to look at and as usual, the crunchy texture of the veggies makes this dish really wholesome and healthier -- and perhaps subliminally make you wanna add more greens in your everyday cooking :P

this recipe is quite easy to execute and if you dont have a wok for stir-frying , you may just use a regular sauce pan with a lid just like what i did :P

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  • koolasa

chicken asado

chicken asado
not your usual of asado


i got the original recipe from food magazines' 10th anniversary special and according to the article, this was contributed by lori baltazar, the same person who shared the recipe for the fudgy butterscotch brownies given below.

when we filipinos hear the word asado, we'd automatically think of tender pork cutlets stewed in a dark, sweet-savoury sauce. this dish however is far from what you'd expect. this recipe is very different to what most people are used to coz it uses chicken meat, instead of pork, and the sauce is a bit buttery and sourish, and its red!! its really different from your usual asado, and actually its more similar to afritada but not quite.

what i love about this recipe is that the the ingredients are mostly in my own cupboard already and the procedure is so simple. you just hafta put everything in a pot and after some time you'd have a praise-worthy dish, and it keeps well in the fridge too!

this dish is particularly new to me and my hubby and we both love it so im sharing it for everyone's delight.

ingredients:
1K chicken pieces
¼ cup of calamansi ((philippine lemon) juice
2 tbsp of soy sauce
salt and pepper
¼ cup of butter
1 can of tomato sauce
1 large onion, quartered
1 tsp of dried basil
2 large potatoes, quartered


procedure:
1. wash chicken pieces in cold running water and drain.
2. rub chicken with calamansi juice and soy sauce, then season with salt & pepper.
3. in a pot, melt butter over low heat and saute tomato sauce, onions and basil.
4. place the chicken in the pot, cover, and cook over low heat. do not add water.
5. when the chicken is already half cooked, add the potatoes, cover and continue cooking until the chicken becomes tender and the juices run clear when the chicken is pricked with a fork.

the magazine says that this should take about 50 minutes or so, but since i halved the original recipe my cooking time was a bit shorter. you can also use a pressure cooker (but i havent tried that yet). the chicken comes out very juicy & succulent. enjoy!!

serves 6
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  • koolasa

butterscotch fudgy brownies

x-posting again :)

blondie & brownie
blondies & brownies :)


i got the original recipe from another blog that i lurk in and i give full credits to miss lori :)

these babies are really fudgy and moist and really, one bar is not enough!! the people who have tasted these goodies cant decide which part is better than the other -- blondies (the butterscotch part) or brownies?? you decide...

ingredients:

butterscotch batter
1 cup all purpose flour
½ tsp baking powder
¼ tsp salt
½ cup butter
¾ cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
½ cup shredded coconut (optional, but highly recommended)

brownie batter
⅓ cup all purpose flour
¼ cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp salt
⅓ cup butter
½ cup white sugar
1 egg
1 tsp vanilla
1 tbsp corn syrup (dark or light)

procedure:
1. preheat oven to 325°F or 160 °C
2. grease a square pan with butter and set aside.
3. make the butterscotch batter:
- sift the first three ingredients and set aside.
- cream butter and stir in the brown sugar.
- add the eggs one at a time, and then stir in the vanilla extract and the coconut, if using.
-set aside.
4. make the brownie batter:
- sift the first four ingredients and set aside.
- cream the butter and stir in the white sugar.
- add the egg, and then stir in the vanilla extract and the corn syrup.
- set aside.
5. assemble the brownie mixture:
- stir in the flour mixture into the butterscotch batter.
- stir in the flour mixture into the brownie batter.
- pour the butterscotch batter into the prepared pan.
- place scoops of the brownie batter on top of the butterscotch batter. - swirl as desired.
6. place pan in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out wet, but the surface is firm. Do not overbake.
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  • anum_92

kotlety Pozharskie----ITS RUSSIAN

Ingredients
1/4 c milk.
2 lb chicken breasts, boned & skinned.
5 ea white bread slices.
1/4 lb unsalted butter.
3/4 ts salt.
1/2 ts white pepper.
2 c dried bread crumbs.
10 tb unsalted butter

Method
Put 5 bread slices in a bowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely. Take the 10 tablespoons of butter and clarify them in large skillet over a low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place over a medium- high heat and when hot fry the patties
for approx. 5-6 minutes per side or until done to suit your taste. Serve at once, pour remaining butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.
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    Smack that-Akon
  • anum_92

Macaroni Salad!

INGREDIENTS
2 1/2 cups macaroni
2 onions, thinly sliced
1 small tomato, chopped
4 cucumbers, sliced
1/2 cup white sugar
1 tablespoon chopped fresh parsley
2/3 cup distilled white vinegar
1/2 teaspoon salt
3 tablespoons olive oil
1/2 teaspoon ground mustard
1/8 teaspoon garlic powder
ground black pepper to taste
DIRECTIONS
Cook macaroni according to package instructions. Drain and rinse with cold water
In a small bowl mix sugar, parsley, vinegar, salt, oil, dried mustard, garlic powder, and black pepper.
Combine onions, tomato and cucumber with macaroni. Pour dressing over noodles. Chill and serve.


NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 249
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 203mg
Total Carbs: 43.7g
Dietary Fiber: 2.3g
Protein: 5.5g
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Venison Leftovers Clean-Out-the-Fridge Salad

In order to knock down some pretty hefty credit card debt, I've been on a food plan that involves spending approximately $100/month, cooking all the time and avoiding fast food like the plague that it is. While it takes a lot of effort, the results have been great, and my husband has never been happier. With the recent windfall of several pounds of various cuts of fresh venison, we've been able to eat like kings for only about $2USD per night.

Friday, I seared some beautiful venison steaks and paired them with a red wine and mushroom sauce and roasted red potatoes. To hubby's credit, he stopped himself short of eating everything I cooked, and I had leftovers. The potatoes formed the basis for a nice chicken soup, and the rare venison gave us this salad Saturday night:

Venison Leftovers Clean-Out-the-Fridge Salad

Ingredients:

Rare venison steak, cut thinly on the diagonal
1/2 can chickpeas, drained and rinsed
1 heart of Romaine lettuce
thin slices of Parmesan cheese or a light crumbling of queso fresco
fridge leftovers (pieces of fresh carrot, celery, the last artichoke heart in olive oil, a roma tomato, walnuts or almond slices, etc.)
lemon juice
olive oil
salt to taste
ground whole peppercorns
any fresh herbs you have

Put the lettuce into big bowls. Be generous. Combine the various fridge leftovers and don't skimp on the beans; they provide bulk and flavor. Top with the meat and sprinkle with the cheese. Mix up a standard olive oil and lemon vinaigrette and lightly toss each bowl with it. Serve with the crustiest bread you have.

It was really good!
  • koolasa

chicken croquettes



... just cross-posting :P

here's a low-cost recipe that really easy to prepare :)

served piping hot with rice or on it's own, these babies are quite delightful being creamy on the inside and crunchy on the outside.

according to wikipedia, croquette or croquet is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried.

i got the recipe from my trusty let's cook with nora cookbook but the original recipe calls for shrimps. anyhow, you can always use some flaked chicken or fish, slices of ham, or grated cheese in lieu of shrimp. my mom told me that her aunt used to make croquettes made with mashed potatoes with ground pork filling so i guess making croquettes is just a matter of preference and creativity.

i used store-bought ground chicken meat, that way i didnt hafta flake the chicken anymore. i also used full-cream powdered milk mixed with water for the milk indicated in the recipe and i guess any kind of milk will do. i didnt really use a lot of cooking oil for deep-frying coz my tiny saucepan made a cup of cooking oil high enough to cover about half of the croquette when frying. all of the ingredients are available in supermarkets and i think the entire recipe will just about cost you less than P70 (about less than $2), and hey its good for 6-8 servings!

these babies keeps for days in an air-tight container in a fridge, making it convenient to prepare several batches ahead of time. serve this with gravy on the side and enjoy!! :)

INGREDIENTS:
1 cup of chicken meat
*or flaked fish fillet, finely chopped shrimps, ham, or grated cheese

for the bechamel sauce:
1/4 cup of butter
6 tbsp of all purpose flour
1 cup of milk
1 cup of water
salt & pepper

for the breading:
2 eggs, beaten
japanese breadcrumbs
all pupose flour

PROCEDURE:
1. simmer the chicken meat in a little water with salt and pepper until the juices run clear.
2. drain the meat, flake or chop into small pieces, and then set aside.
3. prepare the bechamel sauce by melting the butter in a saucepan over low heat.
4. when butter has melted, add the 6 tbsp of flour all at once and mix very well.
5. combine the milk and water and then add this solution to the butter-flour mixture a little at a time, with constant stirring. make sure that the liquid is absorbed by the butter-flour mixture completely before adding more of it.
6. season with salt and pepper, mix well and continue cooking until the bechamel sauce becomes thick and smooth.
7. add the chicken meat to the bechamel sauce and mix well.
8. remove from heat and place the mixture on a pan or a plate and cool it off a bit in room temperature.
9. refrigerate for 20-30 minutes or until cool enough to be handled.
10. take about 1-2 tbsp of the mixture and then roll it into small logs (about 3")
11. taking one log at a time, roll it in some flour and make sure to coat it evenly.
12. dip this log in the egg mixture and then roll it generously in japanese breadcrumbs. (you can now store the logs in an air-tight container and refrigerate for future use)
13. deep-fry the logs over high heat for about 3-5 minutes or until golden brown, drain and then serve.

makes about 24 pieces
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