tag:blogger.com,1999:blog-34589103912923711422024-03-14T05:36:19.789-07:00Tasty Food RecipesEnjoy a collection of tasty food recipesRazanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.comBlogger399125tag:blogger.com,1999:blog-3458910391292371142.post-46772528611212511012014-05-07T03:04:00.000-07:002014-05-07T03:04:48.982-07:00Stuffed Kabocha Squash with Arabic Lamb Stew Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<span style="font-weight: normal;">Photo: Yunhee Kim; Styling: Karen Shinto</span></h2>
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<span style="font-size: x-small;"><br />Yield: Makes 6 servings<br />Total: 3 Hours<br /><br /><b>Ingredients</b><br /><br /> 3 tablespoons olive oil, divided<br />1 pound lamb stew meat, cut into 1 1/2-in. chunks<br />1 teaspoon kosher salt, divided<br />1/2 teaspoon pepper, divided<br />3/4 pound shallots, peeled, cut in half if large<br />About 2 1/4 cups reduced-sodium chicken broth, divided<br />2 tablespoons baharat<br />1/4 cup white basmati rice, rinsed<br />1 1/2 cups coarsely chopped tomatoes<br />1 kabocha squash (3 1/2 to 4 lbs.)<br />1 1/2 tablespoons sliced chives</span><b> </b><br /><br /><b>Preparation</b><br /><br />1. Heat 1 tbsp. oil in a 5- to 6-qt. pan over high heat. Sprinkle lamb with 3/4 tsp. salt and 1/4 tsp. pepper, then brown in oil, stirring occasionally, 6 to 8 minutes. Transfer lamb to a bowl and reduce heat under pan to medium-high.<br /><br /><span style="font-size: x-small;">2. Add shallots, 1 tbsp. oil, and 1/4 cup broth to pan; stir to loosen browned bits. Cook, stirring occasionally, until shallots are browned, 7 to 10 minutes; add a splash of water if drippings start to get dark. Return meat to pan and sprinkle with baharat. Add 2 more cups broth, stirring to loosen browned bits. Cover, bring to a boil, then reduce heat and simmer 1 hour, adding another 1/4 cup broth if pan starts to dry. Stir in rice and tomatoes and return to a boil. Meanwhile, continue with recipe. </span><br /><br /><span style="font-size: x-small;">3. Preheat oven to 375°. With a short knife, carefully cut around squash stem to make a 4-in. lid. Pry out lid with a table knife. Scrape out and discard seeds from lid and squash. Brush interior of squash and inside of lid with remaining 1 tbsp. oil, then sprinkle them with remaining 1/4 tsp. each salt and pepper, tipping squash to coat evenly. Set squash on a rimmed baking sheet. Prick with a fork in a couple of spots near the top.</span><br /><span style="font-size: x-small;"><br />4. Fill squash with as much stew as fits. Set lid in place and bake until squash is just tender inside when pierced, 70 minutes to 1 1/2 hours. Meanwhile, spoon remaining stew into a small loaf pan, cover with foil, and bake 1 hour.<br /> </span><br /><span style="font-size: x-small;">5. Stir chives into stew in pan and squash. Transfer squash to a platter with 2 wide spatulas (squash may split a little; this is okay). Use a big metal spoon to scoop out squash and stew into soup bowls, adding stew from pan.</span> <span style="font-size: x-small;"><br /><b>Note:</b> Nutritional analysis is per serving.<br /><br /><b>Nutritional Information</b></span><br /><span style="font-size: x-small;"><br /><b>Amount per serving</b><br />Calories: 326<br />Calories from fat: 33%<br />Protein: 22g<br />Fat: 12g<br />Saturated fat: 3.1g<br />Carbohydrate: 36g<br />Fiber: 4.5g<br />Sodium: 542mg<br />Cholesterol: 48mg</span></div>
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Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-29003580758583672302014-05-07T03:01:00.002-07:002014-05-07T03:01:51.487-07:00Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<span style="font-weight: normal;">photo: Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe</span></h2>
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<span style="font-size: x-small;"><br />Yield: Serves 6<br />Total: 1 Hour, 30 Minutes</span><br /><br /><b>Ingredients</b><br /><br />2 tablespoons plus 1 tsp. ground coriander<br />About 3 1/2 tsp. sumac*, divided<br />2 teaspoons ground cumin<br />1 teaspoon pepper<br />1 1/2 teaspoons kosher salt, divided<br />1 whole chicken (4 to 4 1/2 lbs.), lumps of fat removed<br />3 tablespoons olive oil, divided<br />1 lemon, quartered<br />1 tablespoon butter<br />1/4 cup golden raisins<br />1/4 cup dried currants<br />1 can (14.5 oz.) chickpeas (garbanzos), rinsed<br />3 tablespoons coarsely chopped flat-leaf parsley<br />1/2 cup coarsely chopped roasted hazelnuts<br />Hot long-grain white rice for 6, cooked with a little dried mint<br />Plain whole-milk yogurt seasoned with dried mint and salt<br /><br /><b>Preparation</b><br /><br />1. Preheat oven to 400°. Combine 2 tbsp. coriander, 2 tsp. sumac, the cumin, pepper, and 1 tsp. salt. Rub chicken with 1 1/2 tbsp. oil, then inside and out with spice mixture. Put lemon inside cavity. Set chicken, breast up, on a rack in a roasting pan. Tie legs together loosely with kitchen twine.<br /><br />2. Roast chicken 45 minutes, then baste every 15 minutes or so with pan drippings until a leg joint wiggles easily and juices run clear, about 30 minutes more.<br /><br />3. Heat remaining 1 1/2 tbsp. oil and the butter in a frying pan over medium heat. Add raisins, currants, 1 1/2 tsp. sumac, and remaining 1 tsp. coriander and 1/2 tsp. salt. Cook, stirring, until puffy and sizzling, 2 to 3 minutes. Stir in a splash of water, the chickpeas, and parsley and cook until hot. Stir in hazelnuts.<br /><br />4. Spread rice on a platter. Arrange chickpea mixture over rice, then set chicken on top and remove twine. Serve with yogurt, the roasted lemon, and more sumac to add to taste.<br /><br />*Find in the spice aisle or at worldspice.com<br /><br /><b>Note:</b> Nutritional analysis is per serving without rice.<br /><br /><b>Nutritional Information</b><br /><b><br />Amount per serving</b><br />Calories: 576<br />Calories from fat: 56%<br />Protein: 44g<br />Fat: 36g<br />Saturated fat: 8.6g<br />Carbohydrate: 18g<br />Fiber: 2g<br />Sodium: 585mg<br />Cholesterol: 164mg</div>
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Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-58695499865070252192014-05-07T02:57:00.005-07:002014-05-07T02:58:36.284-07:00<div dir="rtl" style="text-align: right;" trbidi="on">
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Photo: Maren Caruso; Styling: Nissa Quanstrom</h2>
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<span style="font-size: x-small;"><br /><br />Yield: Serves 4<br />Total: 40 Minutes</span><br />
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<b>Ingredients</b><br />
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1/2 cup salted roasted pistachios<br />
3/4 cup coarsely chopped onion, plus 4 onion slices (1/4 in. thick)<br />
1 large egg white, whisked to blend<br />
1/2 pound ground lamb<br />
1/2 pound ground beef<br />
1 tablespoon baharat* (Arabic spice blend)<br />
2 teaspoons black pepper<br />
4 to 5 tsp. Aleppo pepper*, divided<br />
1 1/4 teaspoons kosher salt<br />
3 cups cherry or pear tomatoes (any color)<br />
1/4 cup mayonnaise<br />
1 1/2 teaspoons lemon juice<br />
2 teaspoons olive oil<br />
4 hamburger buns, split<br />
Butter lettuce leaves<br />
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<b>Preparation</b><br />
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1. Soak 8 bamboo skewers (8 in.) in water for half an hour.<br />
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2. Heat a grill to medium (350° to 450°). Coarsely grind pistachios in a food processor, then pour into a bowl. Whirl chopped onion in processor until smooth and add to nuts along with egg white, meat, baharat, black pepper, 2 1/2 tsp. Aleppo pepper, and the salt. Mix with your hands. Shape into 4 patties, 1/2 in. thick.<br />
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3. Thread tomatoes lengthwise onto skewers. Combine mayonnaise, 1 to 2 tsp. Aleppo pepper, and the lemon juice and set aside. Brush onion slices with oil.<br />
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4. Grill burgers, tomatoes, and onion slices, turning once, until burgers are cooked through (6 to 8 minutes total), and vegetables are charred (3 to 5 minutes). Transfer to a platter as done. Grill buns cut side down until golden, 1 to 2 minutes.<br />
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5. Spread buns with mayo. Toss onions with a little Aleppo pepper. Build burgers with lettuce, onions, and some tomatoes from skewers; serve the rest on the side.<br />
*Find in the spice aisle or at worldspice.com<br />
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<b>Nutritional Information<br /> </b><br />
<b>Amount per serving</b><br />
Calories: 598<br />
Calories from fat: 54%<br />
Protein: 32g<br />
Fat: 36g<br />
Saturated fat: 8.6g<br />
Carbohydrate: 39g<br />
Fiber: 6.1g<br />
Sodium: 925mg<br />
Cholesterol: 81mg</div>
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Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-26647060202814615742014-05-07T02:55:00.002-07:002014-05-07T02:55:44.250-07:00Persian Pomegranate and Pistachio Meatball Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2naJa-yHyFs/U1NyOftR93I/AAAAAAAAiMc/wU0s5bqV6oU/s1600/Persian-Pomegranate-and-Pistachio-Meatball-Recipe.jpg" imageanchor="1" style="color: #888888; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="254" src="http://4.bp.blogspot.com/-2naJa-yHyFs/U1NyOftR93I/AAAAAAAAiMc/wU0s5bqV6oU/s400/Persian-Pomegranate-and-Pistachio-Meatball-Recipe.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></td></tr>
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<span style="font-weight: normal;">photo : Persian Pomegranate and Pistachio Meatball Recipe</span></h2>
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<span style="font-size: x-small;"><br /><br />Total Time: 27 mins<br />Prep Time: 12 mins<br />Cook Time: 15 mins</span><br /><br /><span style="font-size: x-small;">Delicious , aromatic and tasty meal . comes from the heart of Iran , the taste that makes you fly !!!<br /><br /><b>Ingredients:</b><br /><br />Yield: 24<br /><br /><b>For the Meatballs</b><br /><br />1 small onion, completely chopped<br />1 1/2 cups raw pistachios<br />1/4 cup breadcrumbs<br />2 cups fresh parsley, chopped<br />1 cup fresh tarragon, chopped<br />1 cup fresh cilantro, chopped<br />1 tablespoon fresh lime juice<br />1 teaspoon red pepper flakes<br />1 teaspoon fresh ground black pepper<br />1 tablespoon ground cumin<br />1 teaspoon salt<br />2 lbs ground lamb<br />1 egg<br />1/2 cup canola oil or 1/2 cup olive oil<br /><br /><b>For the Glaze</b><br /><br />3/4 cup pomegranate molasses<br />1/4 cup honey or 1/4 cup grape molasses<br />1 teaspoon salt<br />1/2 teaspoon fresh ground black pepper<br />1/2 teaspoon red pepper flakes<br /><br /><b>For the Garnish</b><br /><br />2 tablespoons chopped pistachios<br />1 sprig basil<br />mixed sprouts<br />mint<br />1 cup fresh pomegranate<br /><br /><b>Directions</b>:<br /><br /><b>1</b> To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste.<br /> </span><br /><span style="font-size: x-small;"><b>2</b> Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not over mix).<br /> </span><br /><span style="font-size: x-small;"><b>3</b> Cover and place in the refrigerator for 30 minutes and up to 24 hours.<br /> </span><br /><span style="font-size: x-small;"><b>4</b> Preheat the oven to 500?F. Generously oil a wide, nonreactive baking dish (wide enough to fit 24 meatballs, about 12x14 inches) and set aside.<br /> </span><br /><span style="font-size: x-small;"><b>5</b> Remove the paste from the refrigerator and shape into bite-sized balls (about 1 1/2 tablespoons each, you can use an ice cream scoop) and place the meatballs in the baking dish and brush well with oil. Bake in the oven for 10 minutes.<br /> </span><br /><span style="font-size: x-small;"><b>6 </b>Meanwhile, in a mixing bowl combine all the ingredients for the glaze. It is important that you taste the glaze and be sure that it has a good balance between sweet and sour—add more honey if the pomegranate molasses you have used is too sour.<br /> </span><br /><span style="font-size: x-small;"><b>7</b> Reduce the oven to 400?F. Glaze the meatballs and bake for another 5 minutes to infuse them with the flavor of the pomegranate. Adjust seasoning to taste. If too sour add more honey; if too sweet add more pomegranate molasses. Keep warm in the oven until ready to serve.<br /> </span><br /><span style="font-size: x-small;"><b>8</b> Place the meatballs with its sauce in deep serving dish and garnish.<br /> </span></div>
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Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-51755674916469073052014-05-07T02:52:00.001-07:002014-05-07T02:53:01.631-07:00Middle Eastern style lamb recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<span style="font-weight: normal;">photo : Middle Eastern style lamb recipe</span></h2>
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<b>Ingredients</b><br />
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4tbsp olive oil<br />
2 lamb shanks<br />
2 onions, 1 chopped, 1 sliced<br />
3 cardamon pods, bashed<br />
1 cinnamon stick<br />
2 cloves<br />
1tsp cummin<br />
1tsp ground coriander<br />
2 garlic cloves, chopped<br />
500ml chicken stock<br />
175g basmati rice<br />
100g green lentils<br />
½ small bunch coriander, chopped to serve<br />
1 pomegranate, seeds only to serve <span style="font-size: x-small;"><br /><br />Heat oven to 160C/140 C fan/gas 3. Heat 1 tablespoon oil in a small, deep casserole dish, brown the lamb all over then remove from the pan. Add the chopped onions and spices to the pan with the garlic and fry for a few minutes or until the spices are fragrant and the onion is turning golden and beginning to soften. Return the lamb to the pan, pour on the stock, it should cover the meat on the shank, bring to a simmer then cover and transfer to the oven for 1 hour 40 minutes.<br /><br />Rinse the rice and lentils until the water runs clear. Remove the lamb from the oven then add the rice and lentils. Put the lid back on then cook for a further 20 minutes. Remove and leave to stand with the lid on for 10 minutes. Meanwhile heat the remaining oil in a large non stick frying pan and fry the onion slices until golden and really crispy, drain on kitchen paper and sprinkle with a little salt to keep them crisp. Remove the lamb from the bone and serve with the soft rice and lentils, chopped coriander, pomegranate seeds and crispy fried onions.<br /> </span><br />
<span style="font-size: x-small;">From Tesco realfood</span></div>
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Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-51584273406519960732014-05-07T02:50:00.002-07:002014-05-07T02:52:45.903-07:00Middle Eastern spiced beef pilaf recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<span style="font-weight: normal;">photo : Middle Eastern spiced beef pilaf recipe</span></h2>
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<b>Ingredients</b><br />
<br />
2tbsp olive oil<br />
500g diced beef<br />
2 onions, finely sliced<br />
2 cloves garlic, crushed<br />
50g pinenuts<br />
½tsp chilli flakes<br />
1tsp ground coriander<br />
1tsp ground ginger<br />
1tsp ground cinnamon<br />
½tsp ground turmeric<br />
400ml beef stock<br />
75g sultanas<br />
200g basmati rice<br />
small bunch coriander, chopped<br />
<span style="font-size: x-small;"><br />Turn the slow cooker on to high or low. Heat a large frying pan with 1 tbsp of the oil and when hot add the beef. Cook until browned all over. Spoon into the slow cooker dish.<br /><br />Add the remaining 1 tbsp oil to the frying pan and add the onion, garlic, pinenuts, chilli and all the spices. Fry for a few minutes until the onion is beginning to soften. Pour in the stock, bring to the boil then pour over the beef in the slow cooker dish. Season with salt and freshly ground black pepper and stir. Cover with a lid and cook for 4 hours on high and 8 hours on low.<br /><br />Around 40 minutes before you plan to eat, place the rice in a sieve and rinse under the cold tap. Stir into the slow cooker dish along with the sultanas. Cover and cook for 40 minutes. Stir in half of the chopped coriander and serve the rest scattered over the top. </span><br />
<br />
<span style="font-size: x-small;">Adopted from Tesco realfood</span></div>
</h3>
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Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-51828301748219088922014-05-07T02:47:00.002-07:002014-05-07T02:47:12.196-07:00Souvlaki style roasted BBQ Lamb steaks, with Green Salad and Roasted Potato Chips Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-onBge_jViOs/U2cko_-TbwI/AAAAAAAAiWs/5AjJhGVmuVo/s1600/Souvlaki-style-roasted-BBQ-Lamb-steaks.jpg" imageanchor="1" style="color: #ff9900; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-onBge_jViOs/U2cko_-TbwI/AAAAAAAAiWs/5AjJhGVmuVo/s400/Souvlaki-style-roasted-BBQ-Lamb-steaks.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h2>
<b>photo :Souvlaki style roasted BBQ Lamb steaks, with Green Salad and Roasted Potato Chips Recipe</b></h2>
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><br />20 Min Prep • 1 Hour Cook<br />8 Ingredients <b><br /><br />Ingredients</b></span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;">1.5kg diced lamb back straps<br /><br />Pita/ Souvlaki style wraps<br /><br />Tzatziki sauce<br /><br />Iceberg lettuce<br /><br />4 x Tomatoes<br /><br />Half lemon<br /><br />Potatoes for big chips<br /><br />Duck fat to cook big chips<br /><br /><b>Method</b><br /><br />1. BBQ Lamb on BBQ for approx. 10-15 mins</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><br />2. Squeeze half a lemon on Lamb whilst cooking</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><br />3. Cut up lettuce and tomato</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><br />4. Cut up potatoes into big chunks, cover in duck fat and place in oven to roast for approx. 1 hour</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><br />5. Whilst waiting for potatoes to cook, wrap pita bread in foil and place on BBQ for about 10 mins to get warm</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><br />6. Once pita’s are warm, place all ingredients on (Lamb, lettuce, tomato and tzatziki )</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><br />7. Serve with big chips<b><br /> </b> </span></div>
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Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-85152282568300464042014-04-16T03:26:00.001-07:002014-04-16T03:26:34.483-07:00Ayam goreng with coconut rice recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b>Photo:Ayam goreng with coconut rice recipe</b></td></tr>
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<br />
The home of <b>Tasty Food Recipes</b> invites you to try <b>Ayam goreng with coconut rice recipe</b>. Enjoy my collection of delicious food recipes and learn how to make Ayam goreng with coconut rice .<br />
<br />
Take your tastebuds on an exotic trip with this authentic Asian chicken dish.<br />
<br />
<b>Cooking Time</b><br />
60 minutes<br />
<br />
<b>Ingredients (serves 6)</b><br />
1 medium red onion, chopped<br />
2cm piece fresh ginger, peeled, chopped<br />
1 stick lemongrass (white part only), chopped<br />
2 teaspoons ground coriander<br />
2 teaspoons sea salt<br />
1 teaspoon ground turmeric<br />
400ml can coconut milk<br />
1.6kg whole chicken<br />
2 teaspoons peanut oil<br />
Peanut oil, for shallow frying<br />
Lemon wedges and fresh coriander sprigs, to serve<br />
Coconut rice<br />
400ml can coconut milk<br />
1 stick lemongrass, white part only, halved lengthways<br />
2cm piece fresh ginger, peeled, halved<br />
2 cups jasmine rice<br />
<br />
<b>Method</b><br />
Place onion, ginger, lemongrass, coriander, salt, turmeric and 1/4 cup coconut milk in a food processor. Process until finely chopped.<br />
<br />
Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Cut chicken into 12 pieces (see tip).<br />
<br />
Heat peanut oil in large frying pan over medium-high heat. Add onion mixture. Cook, stirring, for 1 minute or until fragrant. Add chicken, skin-side down, and remaining coconut milk. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 minutes. Turn chicken. Cook for a further 15 minutes, or until liquid is nearly absorbed. Transfer to a plate. Refrigerate, uncovered, for 3 hours or overnight, if time permits (see note).<br />
<br />
Make coconut rice Place coconut milk, lemongrass, ginger, rice and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until coconut mixture has been absorbed. Remove from heat. Stand, covered, for 10 minutes. Remove and discard lemongrass and ginger.<br />
<br />
Meanwhile, pour enough oil into a large, deep frying pan to cover base. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Place on a large plate lined with paper towel to drain. Serve chicken with coconut rice, lemon wedges and coriander sprigs.<br />
<br />
<b>Notes</b><br />
Tip: You could use 1.6kg mixed chicken pieces (drumsticks, wings, thighs, breasts) instead of a whole chicken.<br />
<br />
Chicken needs to be uncovered in the refrigerator so it dries out.<br />
<br />
Source<br />
Super Food Ideas - August 2011, Page 58<br />
Recipe by Kirrily La Rosa</div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-8370231207248123832014-04-07T03:31:00.000-07:002014-04-07T03:31:11.562-07:00Lebanese Grilled Eggplant Dip Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11px; line-height: 14.7839994430542px;">Photo: Lebanese Grilled Eggplant Dip Recipe</span></h2>
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;">Serves 4<br />Yields 2 cups<br /><br />by Judith Fertig from Fine Cooking<br />Issue 124<br /><br />Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.</span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 Tbs. extra-virgin olive oil; more for brushing</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Kosher salt and freshly ground black pepper</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1/4 cup tahini</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1/4 cup Greek yogurt</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">3 Tbs. fresh lemon juice</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 tsp. minced garlic</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1/4 tsp. za’atar</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Aleppo pepper or paprika</span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><br /><br />Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.<br /><br />Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.<br /><br />Put the eggplant in a food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.<br /><br />Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.<br />Make Ahead Tips<br /><br />The spread can be made and refrigerated up to 1 day ahead.Return to cool room temperature to serve.<br /><br />nutrition information (per serving):<br />Calories (kcal): 160; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 9; Polyunsaturated Fat (g): 4; Sodium (mg): 150; Cholesterol (mg): 5; Fiber (g): 3;<br /><br />Photo: Scott Phillips </span></div>
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Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-82728232859926051102014-04-07T00:41:00.000-07:002014-04-07T00:41:01.497-07:00Pomegranate Molasses Salad Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b>Photo: Pomegranate Molasses Salad Recipe</b></td></tr>
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The home of tasty food recipes invites you to try <b>Pomegranate Molasses Salad</b><b> recipe</b>. Enjoy my collection of delicious food recipes and learn how to make Pomegranate Molasses Salad.<br />
<br />
<b>Ingredients</b><br />
3 small cubes colored pepper<br />
1 small onion cubes<br />
1 small tomato cubes<br />
½ cup pomegranate grain<br />
1 small cucumber cubes<br />
½ cup white cheese cubes<br />
Leaves (lettuce, pussley, watercress and red cabbage)<br />
1 Tablespoon pomegranate molasses<br />
1 Tablespoon lemon juice<br />
1 Tablespoon olive oil<br />
1 Tablespoon balsamic vinegar<br />
<br />
<b>Method</b><br />
Mix the vegetables in a big bowl except the leaves.<br />
<br />
In another bowl, mix and stir the pomegranate molasses, lemon juice, oil and vinegar. Season with salt and pepper.<br />
<br />
Add the molasses mixture up with the salad before serving.<br />
<br />
Add the salad over the leaves. Serve cold <br />
<br />
Recipe by Chef Osama</div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-15995255780878097642014-04-07T00:40:00.001-07:002014-04-07T00:40:32.188-07:00Carrot bread recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b>Photo: Carrot bread recipe</b></td></tr>
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The home of tasty food recipes invites you to try <b>Carrot bread</b><b> recipe</b>. Enjoy my collection of delicious food recipes and learn how to make Carrot bread.<br />
<br />
<b>Ingredients</b><br />
<br />
1 ¼ cup water<br />
<br />
2 teaspoon yeast<br />
<br />
3 ½ cup flour<br />
<br />
2 teaspoon salt<br />
<br />
1 tablespoon melted butter<br />
<br />
¼ kilo grated carrots <br />
<br />
<b>Method</b><br />
<br />
- Melt yeast in water and set aside for ten minutes to react.<br />
<br />
- Sieve flour and salt and then put in a blender with yeast and knead with butter.<br />
<br />
- Add grated carrots to good dough for five minutes until soft dough with milk is obtained.<br />
<br />
- Place the dough on a tray and leave in a warm place for an hour and half until it rises and double in size.<br />
<br />
- After the first rise, knead again on a lightly floured surface and shape as desired. Set aside to rise again for 45-60 minutes.<br />
<br />
- Bake in an oven of 180 centigrade for 35 minutes. <br />
<br />
By Chef Osama</div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-82593149404261294962014-04-07T00:39:00.003-07:002014-04-07T00:39:46.113-07:00Crispy Rice and Biscuits Slices Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b>Photo: Crispy Rice and Biscuits Slices Recipe</b></td></tr>
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<br />
<span style="font-size: small;">The home of tasty food recipes invites you to try <b>Crispy Rice and Biscuits Slices recipe</b>. Enjoy my collection of delicious food recipes and learn how to make Crispy Rice and Biscuits Slices.</span><br />
<br />
<span style="font-size: small;">Cuisine: Oriental<br />
Serves: 10 persons<br />
Difficulty: Easy<br />
Cost: Cheap<br />
<br />
Preparation time : 15 minutes<br />
Cooking time : 10 minutes<br />
<br />
<b>Ingredients</b><br />
<br />
3 tablespoons butter, melted<br />
<br />
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g<br />
<br />
1 teaspoon vanilla powder<br />
<br />
2 cups rice crisps or 60 g<br />
<br />
1 cup digestive biscuits or 100 g, crushed<br />
<br />
½ cup hazelnuts or 75 g, toasted and chopped<br />
<br />
<b>Preparation</b><br />
<br />
Grease a 20x28cm baking tin and line with baking paper.<br />
<br />
Add melted butter and NESTLÉ® Sweetened Condensed Milk to a medium non-stick saucepan. Stir constantly over low heat for 6-8 minutes or until the sauce thickens.<br />
<br />
Remove the saucepan from heat, stir in vanilla powder, rice crisps, crushed digestive biscuits and chopped hazelnuts. Mix the ingredients well and spread the mixture into the prepared tin. Place the tin in the fridge for 1 hour or until its firm.<br />
<br />
Remove the mixture from the tin, remove the baking paper and slice it into small slices.<br />
<b><br />
Nutritional Information:</b><br />
<br />
Energy : 261.00 Kcal<br />
Protein : 5.10 g<br />
Carbohydrate : 35.00 g<br />
Fats : 11.00 g </span><br />
<br />
<span style="font-size: small;">From Nestle Family<b> </b></span><br />
<br />
<span style="font-size: small;"><b>More Tasty Food Recipes:</b></span> <br />
<br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/05/othmaliye-and-cardamom-balls-recipe.html">Othmaliye and Cardamom Balls</a> </span><br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/05/halawet-el-riz-recipe.html">Halawet El-Riz</a> </span><br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/05/fat-free-ladies-delight-with-cream.html">Fat Free Ladies Delight with Cream</a> <br />
<a href="http://razankitchen.blogspot.com/2012/05/low-fat-mohallabiah-recipe.html">Low Fat Mohallabiah</a> </span> <span style="font-size: small;"> <br />
<a href="http://razankitchen.blogspot.com/2012/05/low-fat-berry-and-meringue-ice-cream.html">Low-fat berry and meringue ice-cream cake</a> </span> <br />
<a href="http://razankitchen.blogspot.com/2012/05/savory-cheese-cake-recipe.html">Savory Cheese Cake</a> </div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-56794156455641529532014-04-07T00:39:00.001-07:002014-04-07T00:39:20.031-07:00Tyroler cake recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeyIbzF-Fqe86FHonXNPsyE-vJvPCOrevNUV-iwurKlCshtU2N8PgX4IOzAgeaOiowmV9k4dSzXzAhF2V3a9q_KD1Q9keB-WoxdUqzFXpu3YPTTKDVqs_Y7qVyd738tfLdtkDtRkhz3g/s1600/Tyroler+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeyIbzF-Fqe86FHonXNPsyE-vJvPCOrevNUV-iwurKlCshtU2N8PgX4IOzAgeaOiowmV9k4dSzXzAhF2V3a9q_KD1Q9keB-WoxdUqzFXpu3YPTTKDVqs_Y7qVyd738tfLdtkDtRkhz3g/s1600/Tyroler+cake.jpg" /></a></td></tr>
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<br />
The home of <b>Tasty Food Recipes</b> invites you to try <b>Tyroler cake recipe</b> . Enjoy my collection of delicious food recipes and learn how to make Tyroler cake .<br />
<br />
Winter holidays are filled with heartwarming favourites, like this dense cake studded with sultanas and choc chips.<br />
<br />
<b>Ingredients (serves 6)</b><br />
150g sultanas<br />
Finely grated zest and juice of 1 lemon<br />
250g unsalted butter, chopped, softened, plus extra melted butter to brush<br />
200g caster sugar<br />
4 eggs<br />
100g dark chocolate chips<br />
3 1/3 cups (500g) self-raising flour, sifted<br />
300ml pure (thin) cream<br />
Glaze<br />
1 1/2 cups (250g) icing sugar, sifted<br />
3 tsp milk<br />
50g dark chocolate, melted<br />
2 tbs walnuts, toasted<br />
<br />
<b>Method</b><br />
Preheat the oven to 180°C. Grease a 20cm bundt cake pan well with melted butter. Chill, then lightly dust with flour, shaking off any excess.<br />
<br />
Place sultanas in a bowl with lemon juice and soak for 10 minutes.<br />
<br />
Place butter and sugar in the bowl of an electric mixer and beat until fluffy and pale. Add eggs, one at a time, beating well after each addition until combined. Stir through lemon zest, chocolate chips and sultanas and lemon juice. In 2 batches, alternately add flour and cream, beating well after each addition until completely incorporated. Pour into the prepared cake pan and cook on the lower shelf of the oven for 1 hour until a skewer inserted in the centre comes out clean. Allow to cool slightly in pan, then turn out onto a cooling rack.<br />
<br />
For the glaze, combine icing sugar and milk in a bowl, stirring until a smooth glaze. Transfer the cake to a serving plate, then drizzle with the white glaze and the melted chocolate. Scatter the top with chopped walnuts and allow the glaze to set before serving.<br />
<br />
Source<br />
delicious. - August 2011, Page 75<br />
Recipe by Valli Little</div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-63742150030518138272014-04-07T00:38:00.005-07:002014-04-07T00:38:50.190-07:00Okra soup recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oBjgSPM4jQFWyBdOLb6xtUGH_W8Spm78Am1KE-GSumbk0IdtOibJ4hrCTqeotsvZUpNycQmsZW7Riq_V4h4icXDKqEW5eRwX-AMC3vGDkjHzEkcC5Z6yOg26rNt3WmVh2fgw1jsI0HY/s1600/Okra-soup-recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oBjgSPM4jQFWyBdOLb6xtUGH_W8Spm78Am1KE-GSumbk0IdtOibJ4hrCTqeotsvZUpNycQmsZW7Riq_V4h4icXDKqEW5eRwX-AMC3vGDkjHzEkcC5Z6yOg26rNt3WmVh2fgw1jsI0HY/s400/Okra-soup-recipe.jpg" height="253" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Photo: Okra soup recipe</b></td></tr>
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<br />
The home of tasty food recipes invites you to try <b>Okra soup</b><b> recipe</b>. Enjoy my collection of delicious food recipes and learn how to make Okra soup.<br />
<br />
<b>Ingredients</b><br />
<br />
2 tbsp ghee<br />
<br />
1 onion, finely chopped<br />
<br />
3 garlic cloves, finely chopped<br />
<br />
1 / 4 cup green coriander, chopped<br />
<br />
1 / 2 kg large okra, deiced<br />
<br />
8 cups chicken broth<br />
<br />
2 tsp lemon juice<br />
<br />
1 tsp dried coriander powder<br />
<br />
Salt and pepper<br />
<br />
<b>Method</b><br />
<br />
-Heat 1 tablespoon ghee in a large pan over medium heat, add onions and 2 garlic cloves, stirring for about 5 minutes.<br />
<br />
Add coriander, okra, and stir.<br />
<br />
-Add broth, lemon juice, and seasoned with salt and pepper.<br />
<br />
When the soup starts to boil, reduce heat, cover and leave for 30 minutes, or until done.<br />
<br />
-Heat the remaining ghee in a frying pan over medium heat, add garlic, dried coriander and rotate until it becomes a golden color.<br />
<br />
-Add garlic mixture to the okra, cover directly to get the flavor and smell of garlic and coriander.<br />
<br />
-Put the mixture in a blender and beat until liquid becomes thick.<br />
<br />
-Heat the mixture, and leave for 5 minutes to boil again and serve warm. <br />
<br />
By Chef Osama </div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-45545922494906532332014-04-07T00:38:00.003-07:002014-04-07T00:38:28.161-07:00Lamb and olives pies recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7QkDg_77IY5YI4b2szzsdF1IPbz0Byqqpp7EutqmAe07dno9AJNt6gaopmdXejV7PrwJZvEk3_zNWYkCRpU9QNtg1dd2_LmrFW_kcECxN7-TcRI3p254s2C447dykNslX_E92xCW_F9c/s1600/Lamb+and+olives+pies+recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7QkDg_77IY5YI4b2szzsdF1IPbz0Byqqpp7EutqmAe07dno9AJNt6gaopmdXejV7PrwJZvEk3_zNWYkCRpU9QNtg1dd2_LmrFW_kcECxN7-TcRI3p254s2C447dykNslX_E92xCW_F9c/s1600/Lamb+and+olives+pies+recipe.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Photo: Lamb and olives pies recipe</b></td></tr>
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The home of tasty food recipes invites you to try <b>Lamb and olives pies</b><b> recipe</b>. Enjoy my collection of delicious food recipes and learn how to make Lamb and olives pies.<br />
<br />
<b>Ingredients</b><br />
<br />
<b>For filling </b><br />
3 Tbs olive oil <br />
1 Red onion, chopped <br />
½ Cup spring onion, chopped <br />
Salt and pepper <br />
½ Kilo (pre-cooked) minced lamb <br />
1 Cup green olives, sliced <br />
½ Cup parsley, chopped <br />
½ Cup walnut, chopped <br />
3 Tbs pomegranates syrup For dough <br />
2 2/3 Cups all purpose flour <br />
¼ Cup whole wheat flour <br />
1 Tbs yeast <br />
1 tsp milk powder <br />
2 tsp sugar <br />
¼ tsp salt <br />
1 ½ Cup warm water <br />
Egg whites, for brushing, beaten<br />
<br />
<b>Method</b><br />
<br />
<b>- For filling: </b><br />
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.<br />
<br />
- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.<br />
<br />
<b>- For the dough: </b><br />
<br />
- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.<br />
<br />
- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.<br />
<br />
- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.<br />
<br />
- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.<br />
<br />
- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.<br />
<br />
- Place in an oven tray, leave to rise for another 15 minutes.<br />
<br />
- Preheat oven to 200° C.<br />
<br />
- Brush pies with egg whites, and bake for 25 minutes or until golden.<br />
<br />
By Chef Osama </div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-55299150092152758322014-04-07T00:38:00.001-07:002014-04-07T00:38:13.159-07:00Avocado and olive salsa recipe - How to make Avocado and olive salsa<div dir="rtl" style="text-align: right;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfeU7SEEoEHjcnOuBOsm3oxmvz0J-fCsQmmfW2oUNoRIPk2yRe1tzWTeR5hX08YzCM8r1Pby975Alr7HVQjrnnoOEMK90bed0z1h897ux8GjGwZDTVBxfOu5eVG4yQ8MDlh84sAXPBf2g/s1600/Avocado-and-olive-salsa-recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfeU7SEEoEHjcnOuBOsm3oxmvz0J-fCsQmmfW2oUNoRIPk2yRe1tzWTeR5hX08YzCM8r1Pby975Alr7HVQjrnnoOEMK90bed0z1h897ux8GjGwZDTVBxfOu5eVG4yQ8MDlh84sAXPBf2g/s1600/Avocado-and-olive-salsa-recipe.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Photo: Avocado and olive salsa </b></td></tr>
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<br />
<span style="font-size: small;">The home of <b>Tasty Food Recipes</b> invites you to try <b>Avocado and olive salsa recipe</b>. Enjoy my collection of delicious food recipes and learn how to make Avocado and olive salsa.</span><br />
<br />
<span style="font-size: small;">For the perfect accompaniment to your Mexican feast, chunky salsa with a difference.<br />
<br />
Preparation Time 10 - 70 minutes<br />
<br />
<b>Ingredients (serves 6)</b><br />
</span> 85g (1/2 cup) pitted green olives, coarsely chopped<br />
1 avocado, halved, stone removed, peeled, finely chopped<br />
1 tbs finely chopped pickled sliced jalapenos<br />
1 tbs finely chopped fresh chives<br />
1 tbs fresh lemon juice<br />
Quesadillas<span style="font-size: small;">, to serve<br />
<br />
<b>Method</b><br />
</span> Combine the olive, avocado, jalapenos, chives and lemon juice in a bowl. Cover with plastic wrap and set aside for 1 hour to develop the flavours. Serve with the quesadillas.<br />
<br />
<b>Notes</b><br />
<br />
Serves 6 as an accompaniment. To make these salsas kid friendly, omit the red onion and chilli from the tomato salsa, an<span style="font-size: small;">d the jalapenos from the avocado salsa.<br />
<br />
Source<br />
Good Taste - January 2009, Page 63<br />
Recipe by Tracy Rutherford</span></div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-3550696119407531422014-04-07T00:37:00.003-07:002014-04-07T00:37:45.211-07:00White Chocolate Ice Cream Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-f39Wc1lmM90UVUy6TftpUz_qSOjbPuYrJO95n_oL3XHFM2fXGT3nd-ezycDnqi20fR-Ke1iC_gZ49mJgQ3mYWJ0NZy7LqQEts6LsEGGme72GBJON5Y1ZMou3zQGNm6QfUFVvHw0KQxg/s1600/White-Chocolate-Ice-Cream-Recipe.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-f39Wc1lmM90UVUy6TftpUz_qSOjbPuYrJO95n_oL3XHFM2fXGT3nd-ezycDnqi20fR-Ke1iC_gZ49mJgQ3mYWJ0NZy7LqQEts6LsEGGme72GBJON5Y1ZMou3zQGNm6QfUFVvHw0KQxg/s1600/White-Chocolate-Ice-Cream-Recipe.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Photo: White Chocolate Ice Cream Recipe</b></td></tr>
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<br />
The home of tasty food recipes invites you to try <b>White Chocolate Ice Cream</b><b> recipe</b>. Enjoy my collection of delicious food recipes and learn how to make White Chocolate Ice Cream.<br />
<br />
Serves: 9 persons<br />
Difficulty: Easy<br />
Cost: Medium<br />
<br />
Preparation time : 20 minutes<br />
Freezing time : 12 hours <br />
<br />
<b>Ingredients</b><br />
<br />
200 g white chocolate, broken into pieces<br />
<br />
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g, chilled<br />
<br />
2½ cups liquid cream or 625 ml, chilled<br />
<br />
2 teaspoons vanilla powder<br />
<br />
lemon zest, one small piece<br />
<br />
1 cup glazed dried fruits or 200 g<br />
<br />
<b>Preparation</b><br />
<br />
Carefully melt the chocolate in a bowl over hot water, remove and set aside to cool slightly.<br />
<br />
Combine NESTLÉ® Sweetened Condensed Milk , liquid cream and vanilla powder in a bowl of electric mixer. Beat over medium high speed for 10 minutes or until thick and creamy.<br />
<br />
Carefully fold in the melted chocolate, lemon zest and the dried fruits.<br />
<br />
Pour the mixture into foil lined 12cm x 23cm loaf pan. Cover with cling film and freeze for at least 12 hours until set.<br />
<br />
Cut into slices to serve.<br />
<br />
<b>Nutritional Information:</b><br />
<br />
Energy : 469.00 Kcal<br />
Protein : 6.50 g<br />
Carbohydrate : 72.00 g<br />
Fats : 24.00 g<br />
<br />
From Nestle Family</div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-37430785684519301522014-04-07T00:37:00.001-07:002014-04-07T00:37:26.287-07:00Cabbage rolls recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Photo:Cabbage rolls recipe</span></b></td></tr>
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<br />
The home of <b>Tasty Food Recipes</b> invites you to try <b>Cabbage rolls recipe</b> . Enjoy my collection of delicious food recipes and learn how to make Cabbage rolls.<br />
<br />
With a tasty beef mince and vegetable filling, these steamed cabbage rolls are a complete mid-week meal<br />
.<br />
<b>Ingredients (serves 4)</b><br />
1 tablespoon olive oil<br />
1 small brown onion, finely chopped<br />
1 small carrot, finely chopped<br />
2 garlic cloves, crushed<br />
400g beef mince<br />
1/4 cup red wine<br />
2 tablespoons tomato paste<br />
400g can diced tomatoes<br />
100g chargrilled red capsicum, finely chopped<br />
1/3 cup finely chopped fresh basil leaves<br />
12 large savoy cabbage leaves, bases trimmed (see note)<br />
<br />
<b>Method</b><br />
Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.<br />
<br />
Add wine, tomato paste and tomatoes. Bring to the boil, stirring. Reduce heat to low. Simmer, stirring occasionally, for 40 minutes or until sauce thickens. Stir in capsicum and basil. Remove from heat. Allow to cool for 20 minutes.<br />
<br />
Meanwhile, bring a large saucepan of salted water to the boil. Add 4 leaves to pan. Cook for 1 minute or until softened. Refresh in a bowl of cold water. Drain and pat dry with paper towel. Repeat with remaining leaves.<br />
<br />
Place 1 cabbage leaf on a flat surface. Place 1/4 cup mince mixture at stem end of leaf. Fold edges in and roll up firmly to enclose filling. Repeat with remaining leaves and mince mixture.<br />
<br />
Place a large bamboo steamer over a wok or large saucepan of simmering water. Place cabbage parcels, seam side down, in steamer. Cover with lid. Steam for 3 to 5 minutes or until cabbage is tender. Serve.<br />
<br />
<b>Notes</b><br />
You'll need 1 large savoy cabbage. Tip: Serve cabbage rolls with warmed tomato pasta sauce.<br />
<br />
Source<br />
Super Food Ideas - April 20088, Page 17<br />
Recipe by Cathie Lonnie<br />
<br />
<span style="font-size: small;"><b>More Tasty Food Recipes:</b> </span><br />
<br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/05/lamb-stuffed-vine-leaves-recipe-how-to.html">Lamb Stuffed Vine Leaves</a> </span><br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/05/fried-meat-sambousek-recipe-how-to-make.html">Fried Meat Sambousek</a> </span><br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/05/meat-kibbeh-akras-recipe.html">Meat Kibbeh Akras</a><br />
<a href="http://razankitchen.blogspot.com/2012/05/cracked-wheat-croquette-recipe.html">Cracked Wheat Croquette</a> <br />
<a href="http://razankitchen.blogspot.com/2012/05/herb-potato-sticks-with-barley-recipe.html">Herb Potato sticks with barley</a></span> <span style="font-size: small;"> <br />
<a href="http://razankitchen.blogspot.com/2012/05/vegetables-filled-with-cheese-recipe.html">Vegetables Filled with Cheese</a> </span></div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-77546820085180296352014-04-07T00:36:00.001-07:002014-04-07T00:36:51.140-07:00Fish stew recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwJOfnwrmXmD2_qlfEI_UyriYoORRpZvqBL_YWklmCgqeIL45tr9-i-fVN0n4CWBgaF6jMcI23IffG7GpCTP80aTrlJlVIKmQRLjhEqpGj8DprGOLWhlaAR-gfxkUFHveVtp4-FcLLug/s1600/Fish+stew.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwJOfnwrmXmD2_qlfEI_UyriYoORRpZvqBL_YWklmCgqeIL45tr9-i-fVN0n4CWBgaF6jMcI23IffG7GpCTP80aTrlJlVIKmQRLjhEqpGj8DprGOLWhlaAR-gfxkUFHveVtp4-FcLLug/s1600/Fish+stew.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Photo:Fish stew recipe</b></td></tr>
</tbody></table>
<br />
The home of <b>Tasty Food Recipes</b> invites you to try <b>Fish stew recipe</b>. Enjoy my collection of delicious food recipes and learn how to make Fish stew.<br />
<br />
This hearty fish stew is full of flavour and healthy goodness.<br />
<br />
<b>Ingredients (serves 4)</b><br />
1 tablespoon extra-light olive oil<br />
4 garlic cloves, finely chopped<br />
1 teaspoon ground turmeric<br />
2 x 400g cans whole peeled tomatoes<br />
400g can cannellini beans, drained, rinsed<br />
600g ling fillets, cut into large pieces (see note)<br />
1/3 cup fresh coriander leaves, chopped<br />
4 crusty wholegrain bread rolls, to serve<br />
<br />
<b>Method</b><br />
Heat oil in a large saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute. Add turmeric. Cook, stirring, for 30 seconds. Reduce heat to low. Stir in tomatoes and 1 cup of cold water. Cover and bring to the boil. Simmer, covered, for 10 minutes.<br />
<br />
Add beans and return to the boil. Add fish. Cover and cook for 5 minutes or until fish is cooked through.<br />
<br />
Spoon stew into bowls and sprinkle with coriander. Serve with bread rolls.<br />
<br />
<b>Notes</b><br />
Snapper or bream are also suitable.<br />
<br />
Source<br />
Super Food Ideas - August 2007, Page 57<br />
Recipe by Veronica Cuskelly<br />
<br />
<span style="font-size: small;"><b>More Tasty Food Recipes:</b></span> <br />
<span style="font-size: small;"><br />
<a href="http://razankitchen.blogspot.com/2012/05/salmon-with-herb-walnut-chilli-salsa.html">Salmon with herb, walnut & chilli salsa</a> </span><br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/05/shrimps-with-tomato-sauce-and-tamarind.html">Shrimps with Tomato Sauce and Tamarind</a></span><br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/05/shrimp-and-spinach-tart-recipe.html">Shrimp and Spinach Tart</a><br />
<a href="http://razankitchen.blogspot.com/2012/05/seafood-soup-with-herbs-recipe.html">Seafood Soup with Herbs</a></span> <span style="font-size: small;"><br />
<a href="http://razankitchen.blogspot.com/2012/05/angel-hair-pasta-with-prawns-tomatoes.html">Angel-hair pasta with prawns, tomatoes and basil </a></span> <span style="font-size: small;"></span> <br />
<a href="http://razankitchen.blogspot.com/2012/05/barbecued-fish-parcels-recipe.html">Barbecued fish parcels</a> <span style="font-size: small;"> </span></div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-7188524387707465312014-03-26T13:11:00.000-07:002014-03-26T01:44:45.977-07:00Vegetable and macaroni soup recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXClJ_q5aZiRztg08bb2Ywfq_xGvOr2dHzOVKkmIq8HEMhS6CXT1ltu64sBdwB1Dj_zxg_ySxBkkokdsjF1z9ABNidbcN07daBEjqdZn9LfmcfppldE8y4H43FtDmecQnQ8AVf8Fk96s0/s1600/Vegetable+and+macaroni+soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXClJ_q5aZiRztg08bb2Ywfq_xGvOr2dHzOVKkmIq8HEMhS6CXT1ltu64sBdwB1Dj_zxg_ySxBkkokdsjF1z9ABNidbcN07daBEjqdZn9LfmcfppldE8y4H43FtDmecQnQ8AVf8Fk96s0/s1600/Vegetable+and+macaroni+soup.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Photo:Vegetable and macaroni soup recipe</b></td></tr>
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<br />
The home of <b>Tasty Food Recipes</b> invites you to try<b> Vegetable and macaroni soup recipe</b>. Enjoy my collection of delicious food recipes and learn how to make Vegetable and macaroni soup.<br />
<br />
Super-healthy vegetables and legumes bathe in a bowl of tangy low-GI tomato soup in this easy winter warmer.<br />
<br />
<b>Ingredients (serves 6)</b><br />
1 tablespoon olive oil<br />
1 medium brown onion, finely chopped<br />
2 garlic cloves, crushed<br />
2 celery sticks, trimmed, cut into 2cm pieces<br />
1 large carrots, cut into 2cm pieces<br />
2 medium zucchini, cut into 2cm pieces<br />
2 cups tomato passata (pasta sauce)<br />
1 tablespoon SPLENDA® Granular<br />
1/3 cup dried macaroni<br />
400g can cannellini beans, rinsed, drained<br />
1/2 cup frozen peas<br />
1/3 cup finely shredded fresh basil leaves<br />
<br />
<b>Method</b><br />
Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, celery, carrot and zucchini, stirring, for 5 minutes or until vegetables soften.<br />
<br />
Add passata, SPLENDA® and 4 cups cold water. Bring to the boil. Simmer, covered, for 10 minutes or until vegetables are almost tender. Add pasta. Return to the boil and simmer, covered, for 10 minutes or until pasta are vegetables are tender.<br />
<br />
Add beans and peas. Cook for 2 minutes or until beans and peas are heated through. Serve sprinkled with basil.<br />
<br />
Source<br />
Taste.com.au - July 2010<br />
Recipe by Liz Macri<br />
<br />
<span style="font-size: small;"><b>More tasty Food Recipes:</b></span><br />
<br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/06/eggplant-pasta-bake-recipe.html">Eggplant pasta bake</a> </span><br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/05/fast-and-healthy-high-fibre-pasta.html">Fast and healthy high-fibre pasta</a> </span><br />
<span style="font-size: small;"><a href="http://razankitchen.blogspot.com/2012/05/pasta-salad-recipe.html">Pasta salad</a> <br />
<a href="http://razankitchen.blogspot.com/2012/05/basil-pesto-pasta-recipe.html">Basil pesto pasta</a><br />
<a href="http://razankitchen.blogspot.com/2012/05/angel-hair-pasta-with-prawns-tomatoes.html">Angel-hair pasta with prawns, tomatoes and basil</a><br />
<a href="http://razankitchen.blogspot.com/2012/05/gnocchi-carbonara-recipe.html">Gnocchi carbonara</a></span> <span style="font-size: small;"> </span></div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-84040908900172286512014-03-26T12:27:00.000-07:002014-03-26T01:46:10.417-07:00Beef burger recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCU7HZx6CaWuWqj7Jmu4ANVu7FCmndRyXgzLmWoxvzm7e9cBa-BY4lRarCWfksALPsPRel56BWYc4n_78vZEas0xvQhC5wsxCWj0FXzX4bM0Cg0TZ0pGnaIdYMqwQ600iOs3nOuDJb9Gk/s1600/Beef+burger.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCU7HZx6CaWuWqj7Jmu4ANVu7FCmndRyXgzLmWoxvzm7e9cBa-BY4lRarCWfksALPsPRel56BWYc4n_78vZEas0xvQhC5wsxCWj0FXzX4bM0Cg0TZ0pGnaIdYMqwQ600iOs3nOuDJb9Gk/s1600/Beef+burger.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Photo:Beef burger recipe</b></td></tr>
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<br />
The home of <b>Tasty Food Recipes</b> invites you to try <b>Beef burger recipe</b>. Enjoy my collection of delicious food recipes and learn how to make Beef burger.<br />
<br />
Bring your appetite to the table! Here's a succulent beef burger that's satisfies champions!<br />
<br />
<b>Preparation Time</b><br />
15 minutes<br />
<br />
<b>Cooking Time</b><br />
15 minutes<br />
<br />
<b>Ingredients (serves 4)</b><br />
500g beef mince<br />
1 brown onion, coarsely grated<br />
1 cup (70g) fresh breadcrumbs<br />
1 tbs Worcestershire sauce<br />
1 egg, lightly whisked<br />
4 bacon rashers<br />
4 slices cheddar cheese<br />
4 eggs<br />
4 white bread rolls, split<br />
2 iceberg lettuce leaves, finely shredded<br />
1 large ripe tomato, thinly sliced<br />
225g can beetroot slices, drained<br />
Tomato sauce, to serve<br />
<br />
<b>Method</b><br />
Combine the beef, onion, breadcrumbs, Worcestershire sauce and egg in a large bowl. Divide mince into 4 even portions and shape each portion into a 12cm disc. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to rest.<br />
<br />
Heat a large frying pan over medium-high heat. Add the bacon and cook for 2 minutes each side or until golden brown and crisp. Transfer to a plate lined with paper towel.<br />
<br />
Add the beef patties to the pan and cook for 2-3 minutes each side or until golden brown and cooked through. Place a cheese slice on each patty. Transfer to a plate.<br />
<br />
Meanwhile, preheat the grill on high. Toast the bread rolls under grill until golden brown and lightly toasted.<br />
<br />
Crack the eggs into the frying pan and cook for 2 minutes or until cooked to your liking.<br />
<br />
Place the base of each bread roll on serving plates. Top with lettuce, tomato, beetroot and bacon. Top with a beef pattie and fried egg. Serve immediately with tomato sauce, if desired.<br />
<br />
Source<br />
Taste.com.au - August 2, 2011, 2011<br />
Recipe by Sarah Hobbs</div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-32714361424882296812014-03-26T03:32:00.001-07:002014-03-26T03:32:27.613-07:00Christmas Pudding Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5ClO0WNgBQaHx3UzmstGL5DRb4oZxWuEKWutqafxwotcC5cT6BqeBWsLi0XlPorHnydmTG5E3mVTIlVE5pr-akXjC0eTSgm0KD1gljngsEzqVGIHitEF4L46tLlQ1Us97KEKqDbgV5Q/s1600/3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5ClO0WNgBQaHx3UzmstGL5DRb4oZxWuEKWutqafxwotcC5cT6BqeBWsLi0XlPorHnydmTG5E3mVTIlVE5pr-akXjC0eTSgm0KD1gljngsEzqVGIHitEF4L46tLlQ1Us97KEKqDbgV5Q/s1600/3.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h2>
Christmas Pudding Recipe</h2>
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<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
225g sugar</div>
<div style="text-align: left;">
175g butter</div>
<div style="text-align: left;">
340g sultanas</div>
<div style="text-align: left;">
340g raisins</div>
<div style="text-align: left;">
225g currants</div>
<div style="text-align: left;">
110g candied peel, chopped</div>
<div style="text-align: left;">
110g plain flour</div>
<div style="text-align: left;">
110g white breadcrumbs</div>
<div style="text-align: left;">
55g flaked almonds</div>
<div style="text-align: left;">
1 lemon, zest only</div>
<div style="text-align: left;">
5 eggs, beaten</div>
<div style="text-align: left;">
1 tsp ground cinnamon</div>
<div style="text-align: left;">
1 tsp mixed spice</div>
<div style="text-align: left;">
1 level tsp nutmeg</div>
<div style="text-align: left;">
pinch of salt</div>
<div style="text-align: left;">
150ml blackcurrant juice</div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Directions:</h3>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cream, butter with sugar. Add eggs, in batches alternatively with flour until a batter is formed.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Add all remaining ingredients, leaving the blackcurrant juice for last. Mix well.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam for 5 hours, topping up water when necessary.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
To serve: steam for 2 hours and serve with cream or custard. </div>
</div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-67621204757591259382014-03-26T03:28:00.000-07:002014-03-26T03:28:24.247-07:00Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><h2>
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11px; line-height: 14.7839994430542px;">Photo: Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe</span></h2>
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<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Yield: 6 servings (serving size: about 1 cup tagine and 3/4 cup couscous)</div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Ingredients</h3>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1/4 cup diced seeded Anaheim chile </div>
<div style="text-align: left;">
1 teaspoon cumin seeds, toasted</div>
<div style="text-align: left;">
1 teaspoon coriander seeds, toasted</div>
<div style="text-align: left;">
1 teaspoon grated peeled fresh ginger</div>
<div style="text-align: left;">
1/2 teaspoon salt</div>
<div style="text-align: left;">
1/2 teaspoon paprika</div>
<div style="text-align: left;">
1/4 teaspoon freshly ground black peppercorns</div>
<div style="text-align: left;">
2 garlic cloves, minced</div>
<div style="text-align: left;">
Cooking spray</div>
<div style="text-align: left;">
1 (1 1/2-pound) boneless leg of lamb, trimmed and cubed</div>
<div style="text-align: left;">
3 cups chopped onion </div>
<div style="text-align: left;">
1/2 cup tomato purée</div>
<div style="text-align: left;">
2 1/2 cups water</div>
<div style="text-align: left;">
2 3/4 cups green bell pepper, cut into 1-inch-thick strips </div>
<div style="text-align: left;">
2 cups cubed butternut squash</div>
<div style="text-align: left;">
1 cup cubed carrot $</div>
<div style="text-align: left;">
1/4 teaspoon saffron threads</div>
<div style="text-align: left;">
1 (3-inch) cinnamon stick</div>
<div style="text-align: left;">
2/3 cup dried apricots, cut into 1/4-inch strips</div>
<div style="text-align: left;">
4 1/2 cups cooked couscous</div>
<div style="text-align: left;">
1/4 cup minced fresh cilantro</div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Preparation</h3>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat oven to 325°.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Combine first 8 ingredients.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Note</b>:</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Adding the spice paste in two stages gives depth and brightens the flavor. Leaving the cinnamon whole keeps its influence subtle. Moroccan tagines tend to be warmly and sweetly spiced rather than hot.</div>
<div style="text-align: left;">
<br /></div>
<h3 style="text-align: left;">
Nutritional Information</h3>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Amount per serving</div>
<div style="text-align: left;">
Calories: 420</div>
<div style="text-align: left;">
Calories from fat: 13%</div>
<div style="text-align: left;">
Fat: 5.9g</div>
<div style="text-align: left;">
Saturated fat: 1.9g</div>
<div style="text-align: left;">
Monounsaturated fat: 2.2g</div>
<div style="text-align: left;">
Polyunsaturated fat: 0.8g</div>
<div style="text-align: left;">
Protein: 31.4g</div>
<div style="text-align: left;">
Carbohydrate: 61g</div>
<div style="text-align: left;">
Fiber: 8.3g</div>
<div style="text-align: left;">
Cholesterol: 73mg</div>
<div style="text-align: left;">
Iron: 4.9mg</div>
<div style="text-align: left;">
Sodium: 372mg</div>
<div style="text-align: left;">
Calcium: 91mg</div>
</div>
Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-52107257561613956082014-03-26T03:17:00.001-07:002014-03-26T03:17:33.461-07:00Layali Lubnan - How to Make Layali Lubnan<div dir="rtl" style="text-align: right;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-VOE7ei2PSX_rgkk7-Ua65RcpZBM8biRlIBQURKyNwbvRHaMLdlCZOgGUy3uK-99_odEoG2Zi2Cmfs6sucgCnS721TyH9_WxaqPXBEbOqxOeYLJEJ3vjX1EkZvcuaLkW5yh49SFhR_w/s1600/3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-VOE7ei2PSX_rgkk7-Ua65RcpZBM8biRlIBQURKyNwbvRHaMLdlCZOgGUy3uK-99_odEoG2Zi2Cmfs6sucgCnS721TyH9_WxaqPXBEbOqxOeYLJEJ3vjX1EkZvcuaLkW5yh49SFhR_w/s1600/3.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layali Lubnan -<br /></td></tr>
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-weight: bold; line-height: 18.479999542236328px;">Ingredients</span><br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">2½ cups water or 625 ml</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 tin NESTLÉ® Sweetened Condensed Milk or 397 g</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">½ cup fine semolina or 80 g</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">2 eggs</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 tablespoon rose water</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 tablespoon blossom water</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">1 cup liquid cream or 250 ml, whipped</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">3 tablespoons pistachio nuts, chopped</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">3 tablespoons flaked almonds, toasted</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-weight: bold; line-height: 18.479999542236328px;">Preparation</span><br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">In a medium saucepan, place water and NESTLÉ® Sweetened Condensed Milk . Stir occasionally to boil.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">In a separate bowl, beat semolina and eggs together. Add this mixture to the simmering milk, stirring vigorously for 3 minutes or until it thickens.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Remove the saucepan from the heat; add rose water and orange blossom water. Stir and pour over individual bowls or a large serving plate. Set aside until it cools.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Decorate with the whipped cream all over the top then sprinkle with pistachio and the toasted almond flakes.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-weight: bold; line-height: 18.479999542236328px;">Serving tips</span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"> : Serve sugar syrup if desired.</span></div>
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Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0tag:blogger.com,1999:blog-3458910391292371142.post-15306715937001836312014-03-26T03:13:00.000-07:002014-03-26T03:13:10.613-07:00Garlic Chicken and Potatoes Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11px; line-height: 14.7839994430542px;">Photo: Garlic Chicken and Potatoes Recipe</span></h2>
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Ingredients:</h3>
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2 pounds small red-skinned potatoes, quartered</div>
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3 tablespoons extra-virgin olive oil</div>
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1/2 teaspoon cumin seeds (optional)</div>
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Kosher salt and freshly ground pepper</div>
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4 cloves garlic, finely chopped</div>
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2 tablespoons packed light brown sugar</div>
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1 lemon (1/2 juiced, 1/2 cut into wedges)</div>
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Pinch of red pepper flakes</div>
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4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)</div>
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2 tablespoons chopped fresh cilantro or parsley</div>
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Preparation:</h3>
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Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.</div>
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Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.</div>
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Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.</div>
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Razanhttp://www.blogger.com/profile/01286515684787857690noreply@blogger.com0