Sizzling Chicken Skewers

Sunday, September 14, 2008

"The chicken is marinated in a soy sauce, brown sugar and peanut butter (just to name a few of the ingredients), then grilled or broiled. Delicious."

INGREDIENTS

• 1 cup crunchy peanut butter
• 1/3 cup chopped fresh cilantro
• 3/4 cup salsa
• 1/4 cup packed brown sugar
• 1/2 cup soy sauce
• 1 tablespoon salt
• 1/4 cup lemon juice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 3 tablespoons minced garlic
• 1 bunch green onions, chopped
• 3 skinless, boneless chicken breast halves - cut into strips
• 2 green bell peppers, seeded and cubed

DIRECTIONS

1. In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
2. While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
3. Preheat the barbeque to a high heat. Or preheat your oven to broil.
4. Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
5. Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.

Chicken with Mustard Sauce

INGREDIENTS

• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 skinless, boneless chicken breast halves, cubed
• 1/2 cup butter
• 1 shallot, chopped
• 1/2 cup dry vermouth
• 1/2 cup chicken broth
• 2 tablespoons Dijon mustard
• 2 tablespoons stone ground mustard
• 1/4 cup heavy cream
• 1 teaspoon chopped fresh parsley
• 1 lemon, juice and pulp

DIRECTIONS

1. In a large, resealable plastic bag, mix flour, salt, and pepper. Place cubed chicken in the bag, and shake to coat.
2. Melt butter in a medium skillet over medium heat, and saute the chicken until browned. Remove chicken from the skillet and set aside.
3. Stir shallot into the skillet, and saute until tender. Mix in vermouth, chicken broth, Dijon mustard, and stone ground mustard.
4. Return chicken to the skillet, and blend in the heavy cream. Cover, reduce heat, and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice, and lemon pulp just before serving.

Skillet Herbed Chicken with Mustard

INGREDIENTS

• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons dried tarragon
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 4 boneless, skinless chicken breast halves
• 1 cup white wine

DIRECTIONS

1. In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper.
2. Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.
3. Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid.
4. Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.

"This is one version of a classic French recipe that I have adapted for quick and easy preparation. You may wish to adjust the quantity of tarragon to taste."

Cheesiest Potato Soup

"Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal."

INGREDIENTS

• 2 tablespoons butter
• 1 cup diced onion
• 2 1/2 cups peeled and diced potatoes
• 3 cups chicken broth
• 1 cup heavy cream
• 1 3/4 cups shredded sharp Cheddar cheese
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cayenne pepper

DIRECTIONS

1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Baked Potato Dip

INGREDIENTS

• 2 (16 ounce) containers sour cream
• 1 (3 ounce) can bacon bits
• 2 cups shredded Cheddar cheese
• 1 bunch green onions, chopped

DIRECTIONS

1. In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.

Grilled Fish Tacos with Chipotle-Lime Dressing

Saturday, September 13, 2008

INGREDIENTS

• Marinade
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks

Dressing

• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon seafood seasoning, such as Old Bay™
• salt and pepper to taste

Toppings

• 1 (10 ounce) package tortillas
• 3 ripe tomatoes, seeded and diced
• 1 bunch cilantro, chopped
• 1 small head cabbage, cored and shredded
• 2 limes, cut in wedges

DIRECTIONS

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

FOOTNOTES

The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.

Buttermilk Pancakes

INGREDIENTS

• 1 1/4 cups all-purpose flour
• 1 egg
• 1 1/4 cups buttermilk
• 1/4 cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup vegetable oil

DIRECTIONS

1. Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
2. Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.

Strawberry Romaine Salad

Friday, September 12, 2008

INGREDIENTS

• 1 head romaine lettuce - rinsed, dried, and chopped
• 2 bunches fresh spinach - chopped, washed and dried
• 1 pint fresh strawberries, sliced
• 1 Bermuda onion, sliced
• 1/2 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1/3 cup white sugar
• 1/4 cup milk
• 2 tablespoons poppy seeds

DIRECTIONS

1. In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
2. In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

Grape and Feta Salad

INGREDIENTS

• 1 head iceberg - rinsed, dried and torn into bite sized pieces
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 2 carrots, sliced
• 8 ounces broccoli florets
• 5 radishes, chopped
• 3 roma (plum) tomatoes, diced
• 1 pound red seedless grapes
• 1 cup chopped almonds
• 1 5/8 cups crumbled feta cheese
• 1 cup Greek vinaigrette salad dressing (optional)

DIRECTIONS

1. In a large serving bowl, toss together the iceberg lettuce, leaf lettuce, carrots, broccoli, radishes and tomatoes. Place the grapes on top. You may chill the salad until needed at this point if you wish.
2. Just before serving, sprinkle in the almonds and feta cheese. Toss with the salad dressing to taste, if desired.

Ziti with Italian Sausage

INGREDIENTS

• 1 pound Italian sausage, casings removed
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 pound dry ziti pasta
• 2 (4.5 ounce) cans sliced mushrooms, drained
• 8 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

DIRECTIONS

1. In a skillet over medium heat, cook sausage with celery and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease, and set aside.
2. In another skillet over medium-low heat, combine tomatoes, tomato sauce, garlic powder, salt, and oregano. Simmer while preparing pasta.
3. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C). In a 3 quart baking dish, layer ziti, mushrooms, sausage, mozzarella cheese, and sauce. Repeat layers, and top with grated Parmesan.
5. Bake for 45 minutes in the preheated oven, or until browned and bubbly.

Pasta Primavera with Italian Turkey Sausage

INGREDIENTS

• 1 (16 ounce) package uncooked farfalle pasta
• 1 pound hot Italian turkey sausage, cut into 1/2 inch slices
• 1/2 cup olive oil, divided
• 4 cloves garlic, diced
• 1/2 onion, diced
• 2 small zucchini, chopped
• 2 small yellow squash, chopped
• 6 roma (plum) tomatoes, chopped
• 1 green bell pepper, chopped
• 20 leaves fresh basil
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

Simple Ranch Chicken Macaroni Salad

Wednesday, August 6, 2008

"This is a simple to make recipe with Ranch dressing mix which gives it an extra kick."


INGREDIENTS

1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 (2.25 ounce) can chopped green olives
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1 (10 ounce) can chicken chunks, drained
1 (1 ounce) package dry Ranch-style dressing mix
2 teaspoons paprika

DIRECTIONS

1-Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
2-In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

Simple Macaroni Salad

"An easy mac salad that is excellent for parties, picnics and those summer day barbeques."

INGREDIENTS

1 (16 ounce) package macaroni
2 red bell peppers, chopped
1 green bell pepper, chopped
1/2 cup chopped green onions
1 stalk celery, chopped (optional)
1 tablespoon olive oil
1 cup mayonnaise
1 packet dry vegetable soup mix

DIRECTIONS

1-Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
2-Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.

Sue's Taco Salad

"This is a great dish for pot-lucks. It's easy, and can be made in advance. Add dressing just before serving."

INGREDIENTS

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1/2 (14.5 ounce) package nacho-flavor tortilla chips
• 2 cups shredded Cheddar cheese
• 1/2 (15 ounce) can kidney beans, drained
• 1/2 cup ranch-style salad dressing
• chopped tomato
• chopped lettuce
• chopped green onion

DIRECTIONS

1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.

Lazy Katie's Taco Salad

It is so quick and easy. Try adding sour cream for an extra kick.

INGREDIENTS

• 1 pound ground beef
• 1 (8 ounce) bag corn tortilla chips
• 1/2 head romaine lettuce - rinsed, dried, and chopped
• 2 tomatoes, diced
• 2 cups shredded Cheddar cheese
• 1/2 cup chopped onion
• 3/4 cup taco sauce

DIRECTIONS

1. In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until well browned. Drain excess fat.
2. Crumble tortilla chips on a large plate. Layer with the beef, lettuce, tomatoes, cheese, onion and taco sauce.

Italian Taco Salad

"This is a quick and easy salad with lots of taste. Great for a chip dip also."

INGREDIENTS

• 1 pound ground beef
• 3 cups crushed tortilla chips
• 2 cups shredded mozzarella cheese
• 2 cups shredded Cheddar cheese
• 1 (10 ounce) package mixed salad greens
• 1 (8 ounce) bottle zesty Italian dressing

DIRECTIONS

1. In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
2. In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly

Chocolate Lovers' Favorite Cake

Monday, August 4, 2008

"This easy recipe is a chocoholic's dream come true!"

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

DIRECTIONS

1-Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2-In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3-Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Our Favorite Chocolate Cake

This is the cake always traditionally took on picnics and any other family get-together. Cream may be substituted for the milk for a richer cake

INGREDIENTS
8 tablespoons shortening
2 (1 ounce) squares unsweetened chocolate, melted
2 eggs
1 teaspoon baking soda
1 cup milk
1 cup white sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons vanilla extract
1 teaspoon instant coffee granules
1/4 cup milk
1/4 cup unsweetened cocoa powder
6 tablespoons butter
5 cups confectioners' sugar
1 1/2 teaspoons vanilla extract

DIRECTIONS
1-Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
2-Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.
3-Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.
4-Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.
5-To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.

Favorite Chocolate Cake

"This is always a hit! I use a mint flavored frosting for this cake."

INGREDIENTS
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
3 (1 ounce) squares unsweetened chocolate
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream

DIRECTIONS
1-Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
2-Sift the flour with the baking soda and salt three times.
3-Boil the water and add it to the chocolate, and stir until melted.
4-Cream together the butter or margarine and the sugar. Add the eggs and mix well. Stir in the vanilla.
5-Blend in the chocolate mixture to the creamed mixture. Add the flour alternately with the sour cream, beating well after each addition. Pour batter into two 9 inch round cake pans.
6-Bake at 350 degrees F (175 degrees C) for 30 minutes or until cakes tests done.

Chocolate Bundt Cake

"Simple and delicious chocolate Bundt cake."

INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
1 teaspoon vanilla extract
5 eggs
1 cup milk

DIRECTIONS
1-Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.
2-In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.
3-Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Eggless Chocolate Cake I

This is a wonderful eggless cake recipe, moist and absolutely delicious. Not only that, it hardly takes any time to prepare.

INGREDIENTS
1 cup butter
1 (14 ounce) can sweetened condensed milk
2 3/8 cups self-rising flour
1 1/8 cups unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage

DIRECTIONS
1-Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.
2-Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
3-Bake for 45 minutes, or until the cake tests done.

Eggless Chocolate Cake II

"Very moist and chocolaty."

INGREDIENTS

4 1/2 cups sifted all-purpose flour
3 cups white sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons vanilla extract

DIRECTIONS

1-Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
2-In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
3-Add oil, water and vanilla and mix thoroughly.
4-Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

Chocolate Oil Cake

"Rich and chewy and chocolaty."

INGREDIENTS

2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
1 cup vegetable oil
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract

DIRECTIONS

1-Preheat oven to 350 degrees F (175 degrees C).
2-In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
3-Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
4-Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Crazy Chocolate Cake

" When is your birthday?"

INGREDIENTS

3 cups all-purpose flour
2 cups white sugar
5/8 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
2 cups cold water
2 teaspoons distilled white vinegar
2/3 cup vegetable oil

DIRECTIONS

1-Mix all ingredients right in a 9 x 13 inch pan.
2-Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

Easy Slow Cooker Chicken

"Chicken and soup in the crock pot, what could be quicker and easier."

INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup white rice

DIRECTIONS
1-Cut chicken breasts into large chunks.
2-Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

Slow Cooker Spaghetti Chicken

"Chicken breasts with spaghetti, creamy soups, cheese, tomatoes and chile peppers. The classic dish, slow cooked for only 40 minutes and ready when you are!"

INGREDIENTS
1 (16 ounce) package spaghetti, cooked and drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
8 ounces processed cheese food
4 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces

DIRECTIONS
1-Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
2-Put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat. Stir together and cook until cheese has melted.
3-Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.

Chicken Spaghetti

"Chicken breast sauteed with mushroom, bell pepper and onion, then stirred into hot angel hair pasta and spaghetti sauce. A tasty, quick and simple recipe that I received from a friend. Serve with garlic bread, if desired."

INGREDIENTS
2 tablespoons olive oil
1/4 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
1 small onion, chopped
1 pound skinless, boneless chicken breast meat - cut into strips
1 (8 ounce) package angel hair pasta
1 cup spaghetti sauce

DIRECTIONS

1-Heat oil in a large skillet over medium high heat. Saute mushrooms, bell pepper and onion until soft; remove from skillet and set aside. Saute chicken for about 15 minutes, or until cooked through and juices run clear. Return mushroom mixture to skillet and stir all together.
2-Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3-Return pasta to pot over medium heat and stir in spaghetti sauce; heat through, then stir in chicken mixture and heat through, stirring. Serve hot.

Actually Delicious Turkey Burgers

Thursday, July 31, 2008

"This is a simple and delicious recipe. After making them the first time my husband said 'no more' to beef burgers. These are really good - any cooking method may be used, and they freeze very well. The recipe can also be used for meatballs or meat loaves."

INGREDIENTS

• 3 pounds ground turkey
• 1/4 cup seasoned bread crumbs
• 1/4 cup finely diced onion
• 2 egg whites, lightly beaten
• 1/4 cup chopped fresh parsley
• 1 clove garlic, peeled and minced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

DIRECTIONS

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Mushroom Blue Cheese Turkey Burgers

"These are delicious turkey burgers that my kids even love. I make them more than I make beef patties. You would never know that you are using turkey instead of beef. Fabulous and very easy. Serve on toasted buns."

INGREDIENTS

• 1 pound ground turkey
• 8 ounces fresh mushrooms, finely chopped
• 1 onion, finely chopped
• 2 tablespoons soy sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled blue cheese

DIRECTIONS

1. Preheat grill for high heat.
2. In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burger patties.
3. Lightly oil the grill grate. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.

Spicy Turkey Burgers

"Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!"

INGREDIENTS

• 2 pounds lean ground turkey
• 2 tablespoons minced garlic
• 1 teaspoon minced fresh ginger root
• 2 fresh green chile peppers, diced
• 1 medium red onion, diced
• 1/2 cup fresh cilantro, finely chopped
• 1 teaspoon salt
• 1/4 cup low sodium soy sauce
• 1 tablespoon freshly ground black pepper
• 3 tablespoons paprika
• 1 tablespoon ground dry mustard
• 1 tablespoon ground cumin
• 1 dash Worcestershire sauce

DIRECTIONS

1. Preheat the grill for high heat.
2. In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
3. Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

Spicy Burgers

"These burgers are chock full of spicy peppers. When handling the chile peppers be sure to wear gloves, and don't let the pepper oils come in contact with your eyes. Serve on buns with your favorite toppings."

INGREDIENTS

• 2 pounds ground beef
• 2 teaspoons minced garlic
• 2 fresh jalapeno peppers, seeded and minced
• 1 small fresh poblano chile pepper, seeded and minced
• 1 fresh habanero pepper, seeded and minced (optional)
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin

DIRECTIONS

1. Preheat grill for high heat.
2. In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties.
3. Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done.

Garlic and Onion Burgers

"This recipe makes very flavorful burgers. The secret is refrigerating the meat after adding the other ingredients. Use ground round or sirloin for the best results."

INGREDIENTS

• 2 pounds ground beef
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon Italian-style seasoning

DIRECTIONS

1. In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
2. Preheat grill for high heat.
3. Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

Sweet Onion Burgers

Wednesday, July 30, 2008

"A juicy burger chock-full of succulent sweet onions."


INGREDIENTS

1 large sweet onion, chopped

1 pound lean ground beef

salt and pepper to taste

DIRECTIONS

1. Preheat grill for high heat.
2. In a large bowl mix together the onion, beef, and salt and pepper to taste. Form into patties.
3. Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and serve with your favorite condiments.

Pineapple Bacon Burgers

"Seasoned hamburger and a slice of pineapple are slapped together, and wrapped in bacon. It's that easy, and adds a wonderful flavor to a regular burger! This recipe was one of my grandmother's favorites. We would make these special for her when she would come up to see us."

INGREDIENTS

• 2 pounds lean ground beef
• 1/2 cup prepared barbecue sauce
• 1 (8 ounce) can sliced pineapple
• 8 slices bacon

DIRECTIONS

1. Prepare grill for indirect cooking.
2. In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper.
3. Shape mixture into 4 large patties. Place a slice of pineapple on top of each. Crisscross 2 bacon strips around each burger, and secure with toothpicks.
4. Brush oil on grate. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn often to avoid burning the bacon.

Ranch Burgers

"The beef burgers stay juicy and delicious on the grill or stove top! Serve on buns with your favorite condiments."

INGREDIENTS

• 2 pounds lean ground beef
• 1 (1 ounce) package ranch dressing mix
• 1 egg, lightly beaten
• 3/4 cup crushed saltine crackers
• 1 onion, chopped

DIRECTIONS

1. Preheat the grill for high heat.
2. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
3. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

Chocolate Chippers

Wednesday, June 25, 2008

This recipe is for when you want rich, chewy chocolate chip cookies chock-full of chocolate chips and toasted nuts. I am happy to share my recipe with other chocolate chip cookie connoisseurs--visitors to this great website! I guarantee professional bakery results if you follow this recipe as written. Keep in mind, however, that each specific ingredient and step is important to ensure best results. Many test batches were conducted in order to perfect this chewy recipe for a cookie you can really sink your teeth into. If these cookies don't comfort you and make you happy (er, 'chipper'), I don't know what will! Enjoy!

PREP TIME 20 Min
READY IN 20 Min

INGREDIENTS
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons dark corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted

DIRECTIONS
1-Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)
2-In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
3-For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
4-Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)
5-Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
6-To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)

Sink Chocolate Chip Cookies

This the most amazing cookie recipe that I have ever baked! It has oats, chocolate chips, coconut, cornflakes, walnuts, plus much more - They're chewy, crispy, crunchy and fabulous! No one could get enough! I just had to share this with you all! Enjoy

PREP TIME 30 Min
COOK TIME 10 Min
READY IN 1 Hr 10 Min

INGREDIENTS
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup butter, softened
1 1/2 cups packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
1/2 cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts

DIRECTIONS
1-Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
2-In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
3-Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies

Chinese Cookies

These cookies are like the ones you'll find at the grocery store bakery. They have a chocolate center. You can make your own fudge icing, or buy it pre-made at the store

INGREDIENTS
1 1/2 cups white sugar
1 1/2 cups shortening
1 egg
1 teaspoon vanilla extract
3 1/2 cups cake flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 cup ground walnuts
1 cup prepared chocolate fudge frosting

DIRECTIONS
1-In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
2-Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3-Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
4-Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.

Steamed Glutinous Rice with Ripe Mango

Ingredients
-Chao Koh Coconut Cream 250 ml
-Glutinous rice 3 cups
-Sugar ½ cup
-Salt 2 teaspoons
-Ripe mango, peeled and cut into pieces 4 fruits

Direction
1-Wash and soak the glutinous rice for 4 hours.
2-Drain and steam for 45 minutes
3-Dissolve sugar and salt thoroughly in Chao Koh Coconut Cream
4-Mix the steamed glutinous rice with the mixture of coconut cream
5-Cover the mixing bowl and wait for 15 minutes
6-Serve the steamed glutinous rice with the mango

Grilled Chicken and Sausage

Ingredients
-Mae Ploy sweet chilli sauce ¼ cup
-Coriander roots, thinly sliced 1 teaspoon
-Pepper corn ½ teaspoon
-Garlic, Chopped 2 teaspoons
-Whole spring chicken 1 chicken
-Salt 2 teaspoons
-Vienna sausage 300 grams
-Boiled water 4 cups

Direction
1-Pound coriander root, pepper corn and garlic into paste.
2-Mix the paste with salt.
3-Apply the mixture on butterfly chicken and rub in. Marinate the chicken for 1 hour.
4-Steam the marinated chicken for 15 minutes.
5-Grill the steamed chicken until golden brown
6-Soak the sausage in boiled water for 5 minutes. Drain the water
7-Serve with Mae Ploy Sweet Chilli Sauce.

Chuchi Pla Too

Ingredients:
-Chao Koh Coconut Milk* ½ can (*Take 2 tablespoons for garnishing)
-Mae Ploy Red Curry Paste 1 packed (50g)
-Vegetable oil 1 tablespoon
-Palm sugar 2 tablespoons
-Pla Too (Thai mackerel)** 2 fishes (** Can be substituted with 200 grams salmon or white snapper fish)
-Kaffir lime leaves, shredded 2 tablespoons
-Red chilli, shredded 1 pod

Direction:
1-Heat the oil in a work. Add Mae Ploy Red Curry Paste ½ cup of Chao Koh Coconut Milk. Stir-fry until good aroma develops.
2-Add the rest of coconut milk. Season with palm sugar.
3-Put in the fish and heat until cooked.
4-Transfer the fish to a serving plate.
5-Garnish with kaffir lime leaves, red chilli and coconut milk.

Panang Neur

Ingredients:
-Mae Ploy Coconut Milk ½ can
-Mae Ploy Panang Curry Paste 1 packet (50g)
-Water ½ cup
-Rump beef, cut into pieces 1 cup (250g)
-Vegetable oil 2 tablespoons
-Peanut, roasted and ground 2 tablespoons
-Sugar 1 teaspoon
-Kaffir lime leaves, shredder 1 ½ tablespoons
-Red chilli, shredded 1 pod

Direction:
1-Marinater the beef with ¼ cup of Mae Ploy Coconut Milk for 20 minutes in a refrigerator.
2-Heat the oil in a wok. Add Ploy Panang Curry Paste and ½ cup of coconut milk, stir-fry until good aroma develops.
3-Put in the marinated beef and the rest of coconut milk. Stir-fry until the beef is cooked and add the peanut.
4-Season with sugar.
5-Transfer to a serving plate. Garnish with the kaffir lime leaves and red chilli.

Trey Char Tirk Kreoung (Spricy CoConute Fish)

Ingredients:

-Fresh lemon grass (mince)
-Kaffir lime leaf.
-Fresh Galanga Root.
-1 Small yellow onion, chopped.
-Garlic, peeled.
-Chili pepper (option).
-Red pepper (soaked in warm water).
-1 Cup water.
-2 Tablespoons vegetable oil.
-Catfish nuggets or catfish.
-1 Cup coconut milk.
-1 Tablespoon palm sugar.
-1 Teaspoon shrimp paste (option).
-? Teaspoon black pepper.

Preparation:
1-In a blender, put lemon grass, kaffir lime leaf, onion, garlic, chili pepper, red pepper and water, blended it well and set it a side.
2-Pre-heat a large skillet.
3-When it hot add oil and catfish nuggets, stirs till fish lightly brown.
4-Add mix sauce and coconut milk, stirs well.
5-Seasoning with fish sauce, sugar, shrimp paste and black pepper.
6-Simmering till sauce reduced.

Tirk Kreoung ( Khmer)

Tuesday, June 24, 2008

Ingredients:

-1 kg Fillet of catfish, any meat fish
-3 Cloves garlic, minced.
-? Cup fresh or frozen fresh.
-3 Chopped hot chili pepper.
-2 Tablespoons vegetable oil.
-1 Tablespoon sugar.
-Tablespoons fresh lime.
-? Cup creamy style pickle fish.
-A handful of chopped sweet basil leaves.
-? Cup unsalted roasted peanut, crushed.

Preparation:
1-First, Grilled or boiled fish.
2-When fish cooked, put fish in a large bowl and use a fork to break up fish meat.
3-Using mortal and pestles to pounded on garlic, lemongrass and hot chili pepper together.
4-Add oil, prepared lemon grass mixture and fish, stirs well in a small sauce-pan.
5-Add water, sugar, lime juice and creamy pickle fish. stirs well and simmering till sauce bubbling.
6-Add sweet basil leaves, stirs and remove from heat. Top with peanut before serve.

Vegetable Spring Rolls

Ingredients:
-Package fried tofu
-2 Cups shredded taro root
-2 Cups shredded Carrot
-2 Cups shredded cabbage
-1 Cup chopped yellow onion
-4 Cloves garlic. Minced
-1 Tablespoon soy sauce
-1 Tablespoon sugar
-? Teaspoon black pepper
-1 Package 25 pieces spring roll shells
-? Cup water
-1 Tablespoon cornstarch
-6 Cups cooking oil for deep fry spring roll

Preparation:
1-Put shredded taro root and carrot in a large bowl.
2-Mx and use your palms to squeezes out all the liquid.
3-Add tofu, onion, and garlic with taro and carrot.
4-Mix well. Season with sugar, soy sauce and black pepper. Set aside.
5-Mix water with cornstarch in a small bowl. Set aside.
6-Gently separate the spring roll shells.
7-Lay one sheet flat on a cutting board or plate, fill 1/3 of the shell with the mixed vegetables.
8-Wrap the vegetable filling in spring roll shell, roll it tight and seal the end with cornstarch water.
9-Heat 6 cups of cooking oil on high temperature. When hot, lower the temperature to medium. Turn spring rolls frequently and deep fry till golden brown.
10-Serve hot with sweet soy sauce.

Treyras Curry Recipe

Ingredients:
-Treyras( kind of fish)
-Curry paste
-Lemongrass
-Red Chili
-Rumdeng (kind of ginger)
-Kchay (kid of ginger)
-Turmeric
-Chinese Parsley
-Garlic
-Shallot
-Coconut Cream
-Kapi
-Fish Sauce
-Salt
-Sugar
-Tamarind
-Eggplan

Preparation:
1-Clean triras (kind of fish) well, and cut into small pieces.
2-Eggplant need to peel the bark( keep some bark); then cut string bean.
3-Using mortal and pestles to pound stalk lemongrass, red chili, shallot curry paste powder after put kapi (little bit).
4-When saucepan hot, pour kreoung (all of the species that you already pounding) , meat of fish, first coconut cream to decoct after put kreoung ( all of the species that you already pounding) , meat of fish, second coconut cream, eggplant and string bean stir together.
5-Add fish sauce, sugar, salt, seasoning, tamarind (little bit) and keep it till tender.
6-Serve immediately with steamed rice.

Amok Recipe (Khmer Special Food)

Ingredients:
-Meaty fish
-Coconut cream
-1 egg
-Peanuts
-Red chili
-Garlic
-Galangal, cut small
-Banana leaves to make cups
-Lemon grass stalk
-Peel of kaffir lime
-Salt
-Kapik (a shrimp paste)
-Fish sauce
-Kaffir lime leaf, sliced thinly
-3 cayenne peppers

Preparation:
1-First, make the kroeung, then slice the cat fish thinly and set aside. Remove from stem.
2-Slice the kaffir lime leaves and cayenne peppers thinly.
3-Stir the kroeung into 1 cup of coconut milk, and when it has dissolved, add the egg, fish sauce and sliced fish.
4-Then add the remaining coconut milk, and mix well.
5-Make the banana leave cups, then put in first and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist. Before serving top each cup with coconut cream and garnish with kaffir leaf and cayenne peppers.

Pahok Kreoung Ktis Recipe

Ingredients:
-Pahok
-Pork
-Smoked fish
-Coconut cream
-Peanut
-Lemon grass
-Red chili
-Turmeric
-2 Cloves garlic, Mince
-Fish sauce
-Peel of kaffir lime( kind of Orange)
-Chinese parsley
-Cucumber
-Seasoning
-Krasang
-Scrip eggplant( king of eggplant)
-String bean
-Cabbage
-Sugar

Preparation:
1-Mix together pahok (mince) and pork.
2-Using mortal and pestles to pounded, and crushed garlic, red onion, Chinese parsley, lemon grass, chili pepper, turmeric, red Chili powder and pounded krasang ( a large spiny tree with flat, round, sour fruit) with kreoung (all of the species that you already pounding).
3-Grind meat of smoked fish, and roast peanut powder.
4-Decoct coconut cream then, stir pork , kreoung ( all of the species that you already pounding), smoked fish, peanut, pour fish sauce, sugar, seasoning till dry water (non water).
5-Put it in bowl and serve with rice.

Chicken Curry Recipe

Ingredients:
-4 tablespoons tamarind juice
-1 chicken, cut into 12 pieces
-1 stalk lemongrass
-2 kaffir lime leaves.
-1 turmeric leaf (optional). coconut milk.
-1 teaspoon salt.
-2 teaspoons coriander seeds,lightly roasted.
-8 shallots.
-6 to 8 red chilies, sliced.
-4 cm galangal root, peeled and sliced.
-4 cm ginger, peeled and sliced.
-2 cm turmeric, peeled and sliced

Preparation:
1-To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some coconut milk to
keep the paste turning if necessary. Transfer to a bowl and set aside.
2-Pour the tamarind juice over the chicken pieces, mix well and marinate for at least 30 minutes.
3-Heat the Spice Paste in a wok or wide saucepan over medium heat. Add the lemongrass lime leaves, turmeric leaf (if using), coconut milk and salt, mix well and bring slowly to a boil. Reduce heat to low and simmer uncovered ?for about 10 minutes, stirring constantly. Finally add the chicken and simmer for another 30 to 35 minutes, stirring constantly, until the chicken is
tender.
4-Serve immediately with steamed rice.

Massaman Curry with Chicken Recipe

Wednesday, June 18, 2008

Ingredients
-Chao Koh Coconut Cream ½ can
-Mae Ploy Massaman Curry Paste 1 packet (50g)
-Chicken breast 2 pieces
-Water 1 ½ cup
-Bay leaf 1 leaf
-Cardamom, roasted 4-5 fruits
-Cinnamon ½ x 1 cm 1 piece
-Vegetable oil 1 ½ tablespoons
-Peanut, roasted ¼ cup
-Shallot 4-5 pieces
-Potato, diced 2 pieces
-Salt ¼ teaspoon
-Palm sugar 1 ½ tablespoons
-Tamarind extract 1 tablespoons
-Shallot, sliced and deep fried 2 tablespoons

Direction
1-Boil the water. Add chicken breast, bay leaf, cardamom and cinnamon. Simmer for 20 minutes.
2-Heat the oil in a work. Add Mae Ploy Massamon Curry Paste and slowly add Chao Koh Coconut Cream to make a sauce.
3-Transfer the sauce into the chicken pot and simmer until chicken in tender
4-Add peanut, shallot and potato. Simmer until the potato is cooked.
5-Season with salt, palm sugar, tamarind extract and fried shallot.
6-Transfer to a serving bowl. Serve hot with steamed rice.