Lamb Cooked With Tomatoes

Ingredients:

1 tbsp vegetable oil
4 lamb chops - trimmed
1 onion - sliced
420 gm can diced tomatoes
1/2 cup beef stock
1 stalk lemon grass - bruised
2 potatoes - peeled and diced

Paste:

2 cloves garlic - chopped
4 medium chillies - deseeded and chopped
pinch of salt

Directions:

Pound paste ingredients in a mortar and pestle or food processor.

Heat oil in a large saucepan.  Add the lamb chops and cook for 2 - 3 minutes on each side or until brown.  Remove and set aside.  Add onion and cook for 2 - 3 minutes.

Add  paste to a saucepan and cook for 1 - 2 minutes.  Add tomatoes, stock, lemongrass, potatoes and lamb chops.  Cover and simmer for 30 - 40 minutes or until lamb chops are tender and sauce has reduced.


Serves 4

Source:  Indonesian Cooking

Barbecued Lamb Cutlets

Ingredients:

2 tbsp peanut oil
1/4 cup lemon juice
1 tbsp soy sauce
2 cloves garlic
1 tsp ground coriander
 tsp cumin
8 lamb cutlets

Directions:

Combine oil, lemon juice, soy sauce, garlic, coriander and cumin to make marinade.

Place lamb cutlets in a dish.  Pour marinade over and marinate in the refrigerator for 2 - 3 hours.
Cook lamb cutlets on a barbecue plate for 8 - 10 minutes, occasionally basting.


Serves 4


Source:  Indonesian Food

Baked Fish With Spicy Soy Sauce

Ingredients:

800 gm whole snapper
2 tsp peanut oil
1 tbsp lemon juice
pinch of salt
lemon slice

Sauce:

2 tsp peanut oil
2 cloves garlic - crushed
2 tsp grated root ginger
1 small red chili - deseeded and sliced
4 green shallot - sliced
2 tbsp soy sauce
1 tbsp sweet soy sauce
1/2 cup water

Directions:

Pre-heat oven to 200 degrees C.

Make two diagonal cuts on each side of the fish.  Brush fish with oil and lemon juice.  Season with salt and place slices of lemon on the fish.  Wrap fish up in baking paper and aluminium foil and place on a baking tray.  Bake in preheated oven for 30-40 minutes or until cooked.

Heat oil in a small saucepan.  Add garlic, ginger, chili and shallots and cook for 1 - 2 minutes.  Add soy sauce, sweet soy sauce and water.  Cook for 2 - 3 minutes.

When the fish is cooked; transfer to a large serving dish and pour sauce over it.


Serves 4

Source: Indonesian Food

Kashmiri Chicken

Ingredients:

100 gm butter
3 large onions - finely sliced
10 peppercorns
10 cardamons
5 cm piece cinnamon stick
5 cm piece ginger root - chopped
2 cloves garlic - finely chopped
1 tsp chili powder
2 tsp paprika
Salt
1.5 kg chicken pieces - skinned
250 gm natural yogurt


Directions:

Melt the butter in a deep, lidded frying pan or wok.  Add the onions, peppercorns, cardamons and cinnamon, fry until the onions are golden.

Add the ginger, garlic, chili powder, paprika and salt to taste and fry for another 2 minutes, stirring occasionally.

Add the chicken pieces and fry until browned.  Gradually add the yogurt, stirring constantly.  Cover and cook for about 30 minutes.

Serves hot.


Serves 6

Source:  Kitchen Library Oriental Cookbook

Butter Chicken

Ingredients:

1.5 kg chicken - cut into 8 pieces
Salt
1 tbsp lemon juice
1 green chili - chopped
7 gm root ginger - peeled
2 small garlic - peeled
150 ml natural yogurt
2 tsp paprika
1/2 tsp chili powder
A little melted butter
175 gm unsalted butter
150 ml soured cream

Directions:

Make a sharp slits through the skin of the chicken, rub with salt and sprinkle with lemon juice.

Puree the chili with the ginger and garlic.  Mix with yogurt, paprika, chili powder .  Mix with the chicken and marinate for 4 - 5 hours.

Place the marinated chicken on a baking tray and bake for 45 - 50 minutes, brushing with a little butter occasionally.

Melt the butter in a pan, add the marinade and soured cream and heat, without boiling for 5-6 minutes.  Pour over the chicken to serve.


Serves 8

Source: Kitchen Library Oriental Cookbook

Pasta Dough

 Ingredients:

8 eggs
2 tsp. salt
4 cups all purpose flour

Directions:




In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time until dough sticks together but is still soft.

Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand in a warm place for about 1 hour.  Knead for another 5 minutes. Flatten small amounts of dough to form a 2" x 2" square. Coat square in flour and repeatedly run through pasta machine until desired thickness is obtained, or use rolling pin.

Cut paste shape using pasta machine or slice desired shape by hand. Lay out cut pasta on table covered with a table cloth until dry. Pack in plastic bags and store in a cool place.

Cook pasta in boiling salted water until tender. Homemade pasta usually takes less time to cook. Top with your favorite sauce.

Recipes taken from Italian Recipes Ebook

Italian Recipes Ebook:

Peanut Butter and Jelly French Toast

Ingredients:

12 slices bread
3/4 c peanut butter
6 tbsp jelly or jam
3 eggs
3/4 c milk
1/4 tsp salt
2 tbsp butter or margarine


Directions:


Spread peanut butter on six slices of bread; spread jelly on other six slices of bread.

Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together.

Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.


Adapted from Mom Secret Recipe Book

Old Fashion Banana Bread

Ingredients:

1/2 cup butter
1 cup sugar
2 eggs - beaten
2 cups flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tbsp sour milk
1 1/2 cups bananas - mashed
1/2 cup nuts - chopped


Directions:

Mix all ingredients and pour into a greased glass loaf pan.

Bake at 325 degrees F for 30 minutes, then lower oven to 300 degrees F and bake for an additional 45 minutes.


Source: Recipe Book

BAKED FISH, SPANISH STYLE

Ingredients:

1 1/2 lb. fish steaks or fillets, cut into serving pieces
1 1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1 green pepper, cut into rings
1 tomato, sliced
1 sm. onion, sliced
2 tbsp. lemon juice
2 tbsp. olive or vegetable oil
1 clove garlic, finely chopped
Lemon wedges


Directions:

Arrange fish in ungreased square baking dish, 8x8x2 inches; sprinkle with salt, paprika and pepper.

Top with green pepper rings and tomato and onion slices.

Mix lemon juice, oil and garlic; pour over fish.

Cover and bake until fish flakes easily with fork, 10 to 15 minutes.

Garnish with lemon wedge.



Source: Internet

Baked Sea Bass

Ingredients:

1.4 kg fresh sea bass - gutted
2-4 sprigs fresh rosemary
1/2 lemon - thinly sliced
2 tbsp olive oil

Garlic Sauce:

2 tsp coarse sea salt
2 tsp capers
2 garlic cloves - crushed
4 tbsp water
2 fresh bay leaves
1 tsp lemon juice
2 tbsp olive oil
black pepper


Directions:

Scrape off the fish scales and cut off the fins. Make diagonal cut along both sides. Wash and dry thoroughly.

Place a sprig of rosemary and the lemon slices in the cavity of the fish. Place the fish in the foil-lined pan, brush lightly with 1-2 tbsp oil and grill under a moderate hear for about 5 minutes each side or until cooked through, turning carefully.

For the sauce; crush the salt and capers with the garlic in a pestle and mortar and then gradually work in the water.

Bruise the bay leaves and remaining sprigs of rosemary and put in the bowl. Add the garlic mixture, lemon juice and oil, pound together until the flavours are released. Season with fresh ground black pepper.

Place the fish in the serving dish. Spoon some of the sauce over the fish and serve the rest separately.


Source: The Ultimate Cookery Book

Potato Turnovers - With Chicken Livers

Ingredients:

1 kg potatoes - cut into even sized pieces
50 gm unsalted butter
1 egg - beaten
150 gm self-raising flour
sea salt to taste
Freshly ground black pepper

Chicken Liver filling:

50 gm unsalted butter
1 onion - finely chopped
1 celery stalk - finely chopped
1 carrot - finely chopped
500 gm chicken livers - trimmed
1/2 tsp paprika
1 tbsp tomato puree
125 ml chicken stock
4 tbsp chopped fresh parsley
sea salt to taste
freshly ground black pepper

To Coat:

1 egg - beaten
50 gm fine dry breadcrumbs


Directions:

Put the potatoes in a large saucepan of lightly salted water and bring to the boil. simmer for 20-30 minutes or until soft.

When cool enough to handle but still warm, peel the potatoes and pass through a potato rice or mouli, or push through a sieve into a large bowl.

Add the butter, egg, salt and pepper to the potato and beat well. Gradually knead in the flour until well mixed. Turn on to a lightly floured surface and roll out to about 5 mm thick. Let cool completely.

To make the filling: Melt the butter in a frying pan. Add the onion, celery and carrot and cook for about 5 minutes, until softened and lightly golden. Increase the heat, add the chicken livers and cook, stirring frequently, until sealed all over, about 5 minutes. Stir in the paprika, tomato puree, stock and chopped parsley. Season with salt and pepper and let cool.

Using a saucer as a template, cut the potato dough into circles of 12 cm diameter. Put i tbsp filling on each circle, a little off-centre. Fold the dough over the filling and pres the edges together firmly. Put on the greased backing sheet, brush with some beaten egg, sprinkle with breadcrumbs and cook in a preheated oven at 200 degrees C for 20-30 minutes until golden.

Serve as a snack or a light lunch with salad.


Source: Potatoes by Annie Nichols

Chocolate Pound Cake

Ingredients:

½ pound butter
½ cup shortening
3 cups sugar
3 cups all-purpose or cake flour
¼ teaspoon baking soda
5 eggs
1¼ cup whole milk
1 teaspoon vanilla


Directions:

Preheat oven to 350 degrees. Grease and flour large tube pan.

Cream butter, shortening, and sugar. Sift flour, soda, and cocoa. Add eggs one at a time,
blending well after each.

Add flour mixture alternately with milk and vanilla. Pour into bunt pan.

Bake for 1½ hours.


Source: Internet

Dried Beef With Chillie

Ingredients:

300 gm beef (tenderloin)
1 litre water
1/2 tsp salt
Cooking oil

Marinade Sauce:

5 cloves garlic - minced
1 tsp white pepper powder
1 tsp salt
2 tbsp lime juice
100 ml water

Topping:

5 fresh red chillies
8 shallots
1 medium tomato - cut into wedges
1/2 onion
1 tsp lime juice
1/2 tsp salt


Directions:

Bring water to the boil then add salt and meat, cook until the meat is tender. Let it cool and then sliced thin then flatted it with pestle. Set aside.

Marinade Sauce: Mix all the ingredients then add in the sliced meat. Leave it for about half an hour.

Heat enough cooking oil for deep-frying the meat until crispy. Remove from the wok and let it cool.

For Topping: Roughly pound the chillies, shallot and onion. Heat cooking pot, then add the chili, shallot and onion mixture, cook until fragrant, then add the tomatoes, salt, lime juice. Stirring until the tomato is cook and remove from the heat.

Place the meat into serving dish and sprinkle with the topping.


Source: Koleksi Sajian Indonesia

Grilled Fish

Ingredients:

1 whole fish (tilapia or pomfret)
Salt and 1 tsp of lemon juice

Marinade:

1 cm fresh ginger
2 cloves garlic
2 red chillies
5 shallots
1 cm fresh turmeric
Salt and sugar to taste
1 tsp cooking oil
2 kaffir lime leaves - thinly sliced


Directions:

Wash the fish then set aside, sprinkle with lemon juice and salt, leave for 15 minutes. Rinse and drain.

Grind the marinade except lime leaves.

In a bowl, combine marinade paste with oil and lime leaves.

Rub the fish with the marinade paste and let it sit for at least 1 hour in the refrigerator.

Grill fish over charcoal or an electric grill until well done, baste each side with remaining marinade sauce plus 1 tbsp sweet soy sauce.


Source: Koleksi Sajian Indonesia

Coconut Curry Ragoût

Ingredients:

2 6-inch lemongrass stalks
2 1/2 cups unsweetened coconut milk
4-inch piece fresh ginger, peeled and thinly sliced
1 1/2 pounds medium white potatoes, such as Katahdins or Long Whites, scrubbed
2 tablespoons peanut or other vegetable oil
2 medium onions, finely chopped
4 medium carrots, thinly sliced
1 serrano chile, seeded and minced
4 fresh kaffir lime leaves
1 teaspoon lemon juice
1/2 teaspoon salt

Directions:

Trim the lemongrass and bruise with the back of a knife or the bottom of a saucepan. Bring the coconut milk, lemongrass, and ginger to a simmer in a large pot set over medium heat.

Cover,reduce the heat to low, and cook for 15 minutes. Meanwhile, peel and quarter the potatoes.

Discard the lemongrass and ginger, then add the potatoes to the coconut milk. Cover and simmer for 10 more minutes.

Transfer the potatoes with a slotted spoon to a large bowl; set aside, reserving
the coconut milk.

Heat a large saucepan or sauté pan over medium heat. Swirl in the oil, then add the onions and carrots.

Cook just until the onions are translucent,about a minute, stirring frequently. Add the chile and kaffir lime leaves. Reduce the heat to very low and continue cooking for 7 minutes, stirring often, until the onions turn golden.

Add the cooked potatoes. Stir the mixture, carefully breaking the potatoes into large chunks, but do not mash them. Cook for 2 minutes, until heated through.

Add the coconut milk to the pan. Stir in the lemon juice and salt; cook for 2 minutes. Discard the kaffir lime leaves and serve.


Serves 4

Source: The Ultimate Potato Book

Fried Calamari With Tartare Sauce

Ingredients:

500 gm small cleaned calamari tubes
2 tbsp cornflour
2 eggs - lightly beaten
2 cloves garlic - crushed
2 tsp grated lemon rind
1 cup dried breadcrumbs
oil for deep frying

Tartare Sauce

1 cup mayonnaise
2 tbsp chopped chives
2 tbsp chopped pickled onions
1 tbsp seeded mustard

Directions:

Slice calamari thinly. Toss calamari in cornflour; shake off excess. Dip into combined egg, garlic and lemon rind. Coat with breadcrumbs; shake off excess.

Heat oil in a deep heavy-based pan. Gently lower small batches of calamari into moderately hot oil.

Cook over meidm-high heat for one minute or until just heated through ande lightly browned. Carefully remove from oil with a slotted spoon. Drain on paper towel, keep warm. Repeat with remaining calamari.

To make tartare sauce:
Combine mayonnaise, chives, pickled onions and mustard. Mix well.
Serve as a dip.


Serves 4


Source: Fast Finger Snacks

Braised Chicken In Lemon And Rosemary

Ingredients:

1 whole chicken - 1.5 kg
2 tbsp olive oil
30 gm butter
4 cloves garlic - crushed
1 tbsp rosemary leaves
2 small red chilies - chopped
1/2 cup water
strips of peel from half a lemon
1/4 cup lemon juice
1/2 cup chicken stock


Directions:

Cut chicken into serving-sized portions.

Heal oil and butter in a large frying pan. Add chicken pieces in single layer; cook cover over medium heat until browned. Turned chicken occasionally to prevent sticking.

Add garlic, rosemary, chilli and water. Cover pan, reduce heat to low and simmer for 40 minutes or until chicken is tender.

Remove chicken and keep warm. Scoop excess fat from the surface of the pan juice. Add lemon pee, lemon juice and chicken stock. Bring to boil; cook 3 minutes. Pour over chicken pieces to serve.


Serves 4


Source: Step-By-Step Italian Cooking

Penne Pasta With Creamy Seafood Sauce

Ingredients:

500 gm green prawns
300 gm white fish fillets
200 gm scallops
90 gm smoked salmon
2 cups chicken stocks
30 gm butter
1 onion - chopped
1 clove garlic - crushed
3/4 cup sour cream
2 tbsp lemon juice
500 gm dried penne pasta
2 egg yolks
1 tbsp chopped basil

Directions:

Peel and devein prawns, cut fish into 3 cm cubes, remove any bones. Clean scallops and cut salmon into strips.

Bring stock to boil. Add prawns ans simmer one minute or until prawns change colour; remove. Add fish and simmer one minute or until scallops change colour; remove. Set stock and seafood aside.

Melt butter in pan, add onion and garlic; cook over medium heat until onion is tender.

Add stock, cream and lemon juice; bring to boil. Reduce heat to medium; simmer 5 minutes or until sauce is reduced by half.

Meanwhile, cook pasta in boiling water until tender; drain.

All all seafood to sauce, return to simmering point.

Remove from heat and quickly stir in beaten egg yolks and basil.

Pour over hot pasta to serve.


Serves 6

Source: Step-By-Step Italian Cooking

Mrs. Fields Chocolate Chip Cookies

Ingredients:

2 1/2 cups all−purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips, (12 oz.)

Directions:

Preheat oven to 300F.

In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer blend sugars at medium speed.

Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.

Add the flour mixture and chocolate ships, and blend at low speed until just mixed. Do not overmix.

Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.

Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

Makes: 12 cookies


Source: Top Secret Recipes

Kenny Rogers BBQ Sauce

Ingredients:

1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon

Directions:

In heavy saucepan bring mixture to boil.

Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved.

Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered.

Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.

Sauce freezes well.


Source: Top Secret Recipes