Beef Curry

May 24, 2012 by

Even though curry is generally categorized as an Indian dish these days, the earliest known recipe for meat in spicy sauce with bread was discovered near Babylon in Mesopotamia, on a tablet printed in cuneiform text. This was way back in 1700 BC, and the dish was probably used as an offering to the god Marduk.

There is no standardized list of ingredients which go into the making of curry, as they vary according to each cook’s taste buds, and also depending on the type of meat or vegetables being cooked.

Curry powder usually consists of turmeric, cumin seeds, coriander seeds, mustard seeds, salt, five spice powder (which is made of cardamom, cinnamon, black pepper, bay leaf and cumin) and red chilli powder.

Ingredients

  • Beef cut in 1″ pieces
  • 4 tbsp oil
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1 cup onion
  • 1 bay leaf
  • 2 tsp crushed garlic
  • 1 tsp ginger
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes
  • 2 cups sweet potatoes cut up
  • 3 tbsp coconut milk
  • 1 can diced tomatoes drained
  • 6 oz fresh green beans or frozen
  • 1/2 red bell pepper
  • 1 cup mahatma rice

Instructions

  1. Start with cooking the rice first. Put 1-1/2 cup of water in the pot then add the rice. Wait till it boils, add 1 cinnamon stick and 3 cloves, then put the rice on simmer and cook for 20 minutes.
  2. Season the cutup beef with pepper and salt. Brown in 2 tbsp oil. Take the beef out of the pot and add the remaining 2 tbsp oil, cinnamon stick and 5 whole cloves. When the cinnamon stick starts to unroll take it out and discard.
  3. Saute the onion and bay leaf. Then add the ginger, curry powder and the pepper flakes.
  4. Stir in the the drained tomatoes, 3 tbsp coconut milk and the cubed sweet potatoes. Cook the potatoes for about 10 min. Then add the beef and the cutup red bell pepper and the green beans. Cook for another 10 min. To make the sauce thick add some diluted cornstarch. Serve over the cooked rice.

Beef Curry
 
Prep time
Cook time
Total time
 
Ingredients
  • Beef cut in 1" pieces
  • 4 tbsp oil
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1 cup onion
  • 1 bay leaf
  • 2 tsp crushed garlic
  • 1 tsp ginger
  • 1 tbsp curry powder
  • ½ tsp red pepper flakes
  • 2 cups sweet potatoes cut up
  • 3 tbsp coconut milk
  • 1 can diced tomatoes drained
  • 6 oz fresh green beans or frozen
  • ½ red bell pepper
  • 1 cup mahatma rice
Instructions
  1. Start with cooking the rice first. Put 1-1/2 cup of water in the pot then add the rice. Wait till it boils, add 1 cinnamon stick and 3 cloves, then put the rice on simmer and cook for 20 minutes.
  2. Season the cutup beef with pepper and salt. Brown in 2 tbsp oil. Take the beef out of the pot and add the remaining 2 tbsp oil, cinnamon stick and 5 whole cloves. When the cinnamon stick starts to unroll take it out and discard.
  3. Saute the onion and bay leaf. Then add the ginger, curry powder and the pepper flakes.
  4. Stir in the the drained tomatoes, 3 tbsp coconut milk and the cubed sweet potatoes. Cook the potatoes for about 10 min. Then add the beef and the cutup red bell pepper and the green beans. Cook for another 10 min. To make the sauce thick add some diluted cornstarch. Serve over the cooked rice.

 

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Ranch Dressing

May 23, 2012 by

The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Henson’s opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served. Ranch dressing has been the nation’s best-selling salad topper since 1992.

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/8 tsp black pepper
  • 1/8 tsp dill weed
  • 1/2 tsp crushed garlic
  • 2 tbsp parsley
  • 2 tbsp chives
  • 1/2 tsp sugar

Instructions

  1. Put the mayo, sour cream and buttermilk in a bowl and mix well. Add the black pepper, garlic, and dill weed to the mix. Then add the chopped parsley and chives. You can put this in the blender to make it more smoother if you like.

Ranch Dressing
 
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The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Henson's opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served. Ranch dressing has been the nation's best-selling salad topper since 1992.
Author:
Recipe type: Sauce
Cuisine: American
Ingredients
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk
  • ⅛ tsp black pepper
  • ⅛ tsp dill weed
  • ½ tsp crushed garlic
  • 2 tbsp parsley
  • 2 tbsp chives
  • ½ tsp sugar
Instructions
  1. Put the mayo, sour cream and buttermilk in a bowl and mix well. Add the black pepper, garlic, and dill weed to the mix. Then add the chopped parsley and chives. You can put this in the blender to make it more smoother if you like.

 

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Creme Fraiche

May 22, 2012 by

Creme fraiche (French for “fresh cream”) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Ingredients

2 cups of heavy cream
1 cup of buttermilk
2 tbsp. lemon juice

Instructions

Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.

Creme Fraiche
 
Prep time
Total time
 
Creme fraiche (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
Author:
Recipe type: Sauce
Cuisine: European
Ingredients
  • 2 cups of heavy cream
  • 1 cup of buttermilk
  • 2 tbsp. lemon juice
Instructions
  1. Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.

 

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Chicken Parmesan

May 20, 2012 by

Chicken Parmesan, chicken parmigiana, or (Italian Pollo alla parmigiana) is a popular Italian dish. It is made up of a chicken breast covered in bread crumbs and topped with tomato sauce and mozzarella. The chicken may be baked or fried. It is always served over spaghetti. Some variations of the traditional recipe may call for the use of Parmigiano-Reggiano (parmesan cheese) in addition to, or as a substitute for, mozzarella. This may reflect a confused belief that the dish is so-named because it contains Parmesan cheese; in fact both the dish and the cheese are (separately) named for the Parma region of Italy.

The “Parma” in Australia is a very popular pub meal often served with a beer. for normally $10 AUD you can buy a “pot n’ Parma” for lunch. In some Australian states groups of Chicken Parmigiana eaters have started clubs such as CPAS (Chicken Parma Appreciation Society). These groups are mostly male dominated.

I made this dish with Alfredo Sauce and Marinara Sauce. Which ever one you prefer they are both delicious.

Ingredients

  • 1 cup Italian-seasoned breadcrumbs, if you don’t have that just use the regular bread crumbs and add 1 tbsp Italian seasonings
  • 2 tbsp all-purpose flour
  • 1/2 tsp red pepper
  • 3 boneless chicken breasts and cut in half.
  • 2 eggs, lightly beaten
  • 4 tbsp olive oil
  • 3 cups of Tomato Sauce like marinara sauce or get the tomatoes out of a can.
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
  2. Cut the chicken breast in 2. Place chicken in ziplock bag, and flatten to 1/4-inch thickness, using a meat mallet or whatever works for you.
  3. Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
  4. Cook chicken in hot olive oil over medium heat 2 to 3 minutes on each side or until done.
  5. Put 1 cup of tomato sauce in the pan and place chicken breasts in a single layer in the baking dish. Top evenly with parmesan cheese, then tomato Sauce. Top it off with mozarella cheese. Bake at 350F for 20 minutes or until cheeses melt.

Chicken Parmesan
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup Italian-seasoned breadcrumbs, if you don't have that just use the regular bread crumbs and add 1 tbsp Italian seasonings
  • 2 tbsp all-purpose flour
  • ½ tsp red pepper
  • 3 boneless chicken breasts and cut in half.
  • 2 eggs, lightly beaten
  • 4 tbsp olive oil
  • 3 cups of Tomato Sauce like marinara sauce or get the tomatoes out of a can.
  • 1 cup shredded mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese
Instructions
  1. Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
  2. Cut the chicken breast in 2. Place chicken in ziplock bag, and flatten to ¼-inch thickness, using a meat mallet or whatever works for you.
  3. Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
  4. Cook chicken in hot olive oil over medium heat 2 to 3 minutes on each side or until done.
  5. Put 1 cup of tomato sauce in the pan and place chicken breasts in a single layer in the baking dish. Top evenly with parmesan cheese, then tomato Sauce. Top it off with mozarella cheese. Bake at 350F for 20 minutes or until cheeses melt.

 

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Chicken Boneless Skinless BBQ Thighs

May 16, 2012 by

Chicken, you can fix them so many ways. Lately I like my chicken skinless. And the good part is that it’s healthier, so I am told :), and this one doesn’t take you know time to grill, and you only need 3 ingredients.

Ingredients

  • Skinless boneless chicken thighs
  • 1 1/2 cup zesty Italian dressing
  • BBQ sauce

Instructions

  1. Put the chicken in a Ziplock bag. Pour the Italian dressing in the bag and let the chicken marinate for at least an hour. Heat up your grill to medium high, put that chicken on there. Brown on both sides, internal temp should be 180°F (82°C). Then put your favorite BBQ sauce on those thighs, brown them a little longer. You be surprised how juice and tasty they are.

Skinless Boneless Chicken Thighs
 
Prep time
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Ingredients
  • Skinless boneless chicken thighs
  • 1½ cup zesty Italian dressing
  • BBQ sauce
Instructions
  1. Put the chicken in a Ziplock bag. Pour the Italian dressing in the bag and let the chicken marinate for at least an hour. Heat up your grill to medium high, put that chicken on there. Brown on both sides, internal temp should be 180°F (82°C). Then put your favorite BBQ sauce on those thighs, brown them a little longer. You be surprised how juice and tasty they are.

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Raspberry Cheesecake Brownies

May 15, 2012 by

 

The name “brownies” first appeared in the 1896 Boston Cooking School Cookbook, where it describes molasses cakes baked in small tins. The origin of the Brownie is thought to be American and and is thought to derive its name from the brown color of the cookie. Folklore has its origin coming from a careless cook that forgot to put baking powder in the chocolate cake batter recipe.

Ingredients

4 oz unsweetened chocolate
1/2 cup unsalted butter
2 Tbsp cocoa powder
1 Tbsp instant coffee
1 1/2 cup sugar
1 tsp vanilla extract
1/4 tsp salt
3 eggs
1 cup all purpose flour
4 oz cream cheese
1/4 cup sugar
1 egg
1tbsp lemon
1 cup fresh raspberries
powdered sugar

Instructions

1.  Preheat oven to 350F and coat an 8″ square baking pan with nonstick spray. Melt the chocolate, butter, cocoa and coffee in a bowl in the microwave for 30 sec. Stir until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, blending well after each addition. Fold in flour. Spread batter in prepared pan. This is the basic brownie, if you want to you can add nuts and bake for 30-40 min.2. Cool completely before cutting. In this case we won’t bake the brownies just yet. We have to add the cream cheese mix first. Beat the cream cheese, sugar lemon juice mix until smooth. Blend in the egg, the spread cheesecake mixture over unbaked brownie batter. Top with the raspberries (if you like you can add different kind of fruit). Bake for 1 hour or until cheesecake is set and golden around edges. Cool brownies in pan cover and chill overnight. Dust with powder sugar.

Raspberry Cheesecake Brownies
 
Prep time
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Ingredients
  • 4 oz unsweetened chocolate
  • ½ cup unsalted butter
  • 2 Tbsp cocoa powder
  • 1 Tbsp instant coffee
  • 1½ cup sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3 eggs
  • 1 cup all purpose flour
  • 4 oz cream cheese
  • ¼ cup sugar
  • 1 egg
  • 1tbsp lemon
  • 1 cup fresh raspberries
  • powdered sugar
Instructions
  1. Preheat oven to 350F and coat an 8" square baking pan with nonstick spray. Melt the chocolate, butter, cocoa and coffee in a bowl in the microwave for 30 sec. Stir until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, blending well after each addition. Fold in flour. Spread batter in prepared pan. This is the basic brownie, if you want to you can add nuts and bake for 30-40 min.
  2. Cool completely before cutting. In this case we won't bake the brownies just yet. We have to add the cream cheese mix first. Beat the cream cheese, sugar lemon juice mix until smooth. Blend in the egg, the spread cheesecake mixture over unbaked brownie batter. Top with the raspberries (if you like you can add different kind of fruit). Bake for 1 hour or until cheesecake is set and golden around edges. Cool brownies in pan cover and chill overnight. Dust with powder sugar.

 

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Cream Cheese Pound Cake

May 14, 2012 by

The pound cake is a British Creation dating back to the 17th Century.

The name (Pound Cake) comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people couldn’t read, this simple convention made it simple to remember recipes.

A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck.

By the mid 1800’s pound cake recipes began to deviate slightly from the original formula to make a lighter cake. The Pound Cake has traditionally been a popular dessert in the southern states. The first known cookbook written by an African-American, Abby Fisher, called What Mrs. Fisher Knows About Old Southern Cooking. Mrs. Fisher, born a slave, somehow found her way to San Francisco soon after the Civil War and created a life and business there manufacturing and selling “pickles, preserves, brandies, fruits, etc. Mrs. Fisher could not read or write. It is said that her friends wrote down her recipes and helped her publish her cookbook. Her cookbook includes two Pound Cake recipes. Artificial leaveners (baking powder/soda) were added. Today, pound cakes use different proportions of the same ingredients as the original formula to produce a lighter cake. Info from the webpage whats cooking in america.

Ingredients

2 1/2 cups cake flour
3 cups sugar, 6 eggs
1 -8oz cream cheese
2 1/2 sticks butter
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Instructions

1.   Melt butter and cream cheese in microwave for 50 sec. Mix sugar, butter and cream cheese together, mix well. Add 1 egg then beat well. Alternate with flour and beat well again. You end with an egg. Add the flavorings and beat well. Pour in greased bundt cake pan. Bake at 350F preheated oven for 70 minutes. On 2nd top shelf. 

Cream Cheese Pound Cake
 
Prep time
Cook time
Total time
 
Ingredients
  • 2½ cups cake flour
  • 3 cups sugar, 6 eggs
  • 1 -8oz cream cheese
  • 2½ sticks butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon extract
Instructions
  1. Melt butter and cream cheese in microwave for 50 sec. Mix sugar, butter and cream cheese together, mix well. Add 1 egg then beat well. Alternate with flour and beat well again. You end with an egg. Add the flavorings and beat well. Pour in greased bundt cake pan. Bake at 350F preheated oven for 70 minutes. On 2nd top shelf.

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Bokkepootje (Goat leg cookie,Dutch)

May 13, 2012 by

 

This is another cookie from The Netherlands, A great companion with a cup of coffee or tea. Bokkepootje translated means goat leg. If you look at the cookie it actually looks like one. Just use your imagination 🙂 They are crunchy on the outside and soft on the inside.

Ingredients

100 gram egg white
100 gram sugar
100 gram gounded almonds
20 gram all purpose flour
2-1 oz baking squares chocolate
Optional filling for in between the cookies:
200 grams blanched almonds
300 grams sugar
1 tablespoon almond extract
4 tablespoons corn syrup

Instructions

1. Add the almonds to the food processor and grind them up till fine powder, Whisk the egg whites with the half of the sugar. After you’ve gotten a little foam, add the other half of the sugar.Continue whisking. Add the flour to the fine powder almond.

2. Add the grind-ed almond mix to the whipped egg whites. Fill the pastry bag with this mixture and squirt on a greased baking sheet. Sprinkle with almonds if you like. Bake in an oven at 180 degrees for 10 minutes. Put the chocolate in a bowl microwave for a minute or so. Stir in between till all melted. Take two cooled of pieces of cookies and dip the ends in melted chocolate. 

3. You can add marzipan in between the cookies but you can eat them without it to. To make the marzipan grind the almonds in a food processor for about two minutes. Keep it going till it’s fine powder, when it nearly forms clumps, that’s when you’ve got it right. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.
4. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.

Bokkepootje (Goat leg cookie)
 
Prep time
Cook time
Total time
 
Ingredients
  • 100 gram egg white
  • 100 gram sugar
  • 100 gram gounded almonds
  • 20 gram all purpose flour
  • 2-1 oz baking squares chocolate
Optional filling for in between the cookies
  • 200 grams blanched almonds
  • 300 grams sugar
  • 1 tablespoon almond extract
  • 4 tablespoons corn syrup
Instructions
  1. Add the almonds to the food processor and grind them up till fine powder, Whisk the egg whites with the half of the sugar. After you've gotten a little foam, add the other half of the sugar.Continue whisking. Add the flour to the fine powder almond.
  2. Add the grind-ed almond mix to the whipped egg whites. Fill the pastry bag with this mixture and squirt on a greased baking sheet. Sprinkle with almonds if you like. Bake in an oven at 180 degrees for 10 minutes. Put the chocolate in a bowl microwave for a minute or so. Stir in between till all melted. Take two cooled of pieces of cookies and dip the ends in melted chocolate.
  3. You can add marzipan in between the cookies but you can eat them without it to. To make the marzipan grind the almonds in a food processor for about two minutes. Keep it going till it's fine powder, when it nearly forms clumps, that’s when you’ve got it right. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.
  4. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.

 

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Catfish Baked

May 13, 2012 by

 

Catfish are not beautiful to look at, with their odd whiskers and big, gaping mouths, but beauty is not important when it comes to choosing fish that is flavorful. Catfish have skin that is similar to that of an eel, which is thick, slippery, and strong. All catfish should be skinned before cooking. The easiest method to skin a catfish is to nail the head of the dead fish to a board, hold on to its tail, and pull the skin off with pliers.

Channel catfish are farmed in Mississippi, Louisiana, and Arkansas. Mississippi is the world’s leading producer of pong-raised catfish. Of all the catfish grown in the United States, 80 percent comes from Mississippi, where more than 102,000 acres are devoted to catfish farms. Humphreys County, Mississippi, produces about 70 percent of the catfish consumed in the United States, and has over 30,000 acres under water. The town of Belzoni, in Humphreys County, is called the “Catfish Capital of the World.” Each spring the streets of down town Belzoni are transformed into a large carnival during the World Catfish Festival. Due in part to its reputation as a family oriented event, the World Catfish Festival has received several awards including Top 100 Events in North America and Top 20 Events of the Southeast. Info from Whats cooking in America

You can use this seasoning mix on any kind of fish.

Ingredients

2 tbsp olive oil
2 tsp garlic
2 tsp dried thyme
2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1/4 teaspoon pepper
1/2 cup bread crumbs
Pam olive oil
4 (8 ounce) fillets catfish.

Instructions

1.  In a small bowl combine the first seven ingredients.

2.Spray some olive oil on the foil. Brush the seasoning mix over both sides of fish. Sprinkle some breadcrumbs over the fish and bake at 450 F for 10-13 minutes or until fish flakes easily with a fork.

Catfish Baked
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 tbsp olive oil
  • 2 tsp garlic
  • 2 tsp dried thyme
  • 2 tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp hot pepper sauce
  • ¼ teaspoon pepper
  • ½ cup bread crumbs
  • Pam olive oil
  • 4 (8 ounce) fillets catfish.
Instructions
  1. In a small bowl combine the first seven ingredients.
  2. Spray some olive oil on the foil. Brush the seasoning mix over both sides of fish. Sprinkle some breadcrumbs over the fish and bake at 450 F for 10-13 minutes or until fish flakes easily with a fork.

 

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Foo Young Hai (Indonesian, Dutch)

May 12, 2012 by

Foo Young Hai

I could not find a lot about the history of Foo Yong Hai, but I believe it must have had traveled through a long and winding path to become the way it is now. But Nevertheless during its spread in Western Europe Foo Young Hai has gradually changed and was adapted as a more western style omelet with fillings inside, while in Canton, the standard way of cooking fried Foo Yong eggs is actually mix the ingredients (Cantonese BBQ pork strips and other vegetables) with the beaten egg yolk before frying. Apart from that, I found out that “hai” means crab. The Foo Yong Hai that I know mostly uses prawns, shrimps or chicken. Either way it’s a delicious dish. In this recipe I used chicken.

Ingredients

6 eggs
4 skinless boneless chicken thighs
2 leeks
1 tray of mushrooms
1/2 tsp salt
3/4 tsp pepper
For the foo young hai sauce:

4 cups bouillon (you can make that by boiling the chicken in water and add a bouillon cube)
1 cup of tomato ketchup
1/3 cup of sugar
6 tbsp ketjap manis (sweet soya sauce)
2 tsp ginger
2 cups cooked rice.

Instructions

1.  First start making the Foo Young Hai Sauce. Cook the chicken in a pot with water, add 1 chicken bouillon cube. Boil till the chicken is done. Take the chicken out then add the tomato ketchup, sweet soya sauce, sugar and ginger to the 4 cups of broth. Add diluted cornstarch to make the sauce thick. You can freeze the sauce before you add the diluted cornstarch.

storyboard foo young hai

2. Shredd the chicken. Cut the leeks in rings and rinse with water to get all the sand out. Cut up the mushrooms. Put some olive oil in a hot skillet, add the leeks, mushrooms, shredded chicken and pepper and salt.

storyboard foo young hai2

3. Now it’s time to make the omelet. Beat the eggs. The skillet has to be hot, add some olive oil then pour in the egg mixture. Pull on the side so the egg mixture can run under it. Do that all around. When the omelet is nearly done, add on one side the vegetable meat mixture, then flip the opposide over the meat vegatable mixture. Put the omelet on some cooked rice and pour the babi pangang sauce over your omelet.

storyboard foo young hai 3

Foo Young Hai
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Indonesian/Dutch
Serves: 4
Ingredients
  • 6 eggs
  • 4 skinless boneless chicken thighs
  • 2 leeks
  • 1 tray of mushrooms
  • ½ tsp salt
  • ¾ tsp pepper
  • For the foo young hai sauce: 4 cups bouillon (you can make that by boiling the chicken in water and add a bouillon cube)
  • 1 cup of tomato ketchup
  • ⅓ cup of sugar
  • 6 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp ginger
  • 2 cups cooked rice.
Instructions
  1. First start making the Foo Young Hai Sauce. Cook the chicken in a pot with water, add 1 chicken bouillon cube. Boil till the chicken is done. Take the chicken out then add the tomato ketchup, sweet soya sauce, sugar and ginger to the 4 cups of broth. Add diluted cornstarch to make the sauce thick. You can freeze the sauce before you add the diluted cornstarch.
  2. Shred the chicken. Cut the leeks in rings and rinse with water to get all the sand out. Cut up the mushrooms. Put some olive oil in a hot skillet, add the leeks, mushrooms, shredded chicken and pepper and salt.
  3. Now it's time to make the omelet. Beat the eggs. The skillet has to be hot, add some olive oil then pour in the egg mixture. Pull on the side so the egg mixture can run under it. Do that all around. When the omelet is nearly done, add on one side the vegetable meat mixture, then flip the opposite over the meat vegetable mixture. Put the omelet on some cooked rice and pour the Foo Young Hai sauce over your omelet.

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White Bean Chili Chicken

May 7, 2012 by

Ingredients

  • 2 chicken breast
  • 2 tbsp chicken base
  • enough water to cover the chicken
  • 2 cans white northern beans
  • 1 can drained diced tomatoes
  • 1 can of diced green chiles
  • 1 chopped onion
  • 1 tbsp crushed garlic
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • shredded Montery Jack Cheese
  • chopped green onions

Instructions

  1. Put the chicken breast in a pot, add enough water to cover the chicken. Add the chicken base and simmer (about 1.2 hour) or until the chicken is done. Cut the onion up, add 1 tbsp olive oil to the skillet and add the onion and garlic, brown lightly.
  2. Take the chicken out of the broth, and strain the broth. Shred the chicken and put it back in the broth. Add the beans, tomatoes, chiles, onion, garlic and seasonings. Simmer for about an 1/2 hour. Serve with some Monterrey Jack Cheese and green onions. If you like it thick simmer till the stock is more reduced.

White Bean Chili Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 2 chicken breast
  • 2 tbsp chicken base
  • enough water to cover the chicken
  • 2 cans white northern beans
  • 1 can drained diced tomatoes
  • 1 can of diced green chiles
  • 1 chopped onion
  • 1 tbsp crushed garlic
  • 1 tbsp olive oil
  • ½ tsp oregano
  • ½ tsp coriander
  • ¼ tsp cumin
  • ⅛ tsp cayenne pepper
  • shredded Montery Jack Cheese
  • chopped green onions
Instructions
  1. Put the chicken breast in a pot, add enough water to cover the chicken. Add the chicken base and simmer (about 1.2 hour) or until the chicken is done. Cut the onion up, add 1 tbsp olive oil to the skillet and add the onion and garlic, brown lightly.
  2. Take the chicken out of the broth, and strain the broth. Shred the chicken and put it back in the broth. Add the beans, tomatoes, chiles, onion, garlic and seasonings. Simmer for about an ½ hour. Serve with some Monterrey Jack Cheese and green onions. If you like it thick simmer till the stock is more reduced.

 

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Maque Choux

May 6, 2012 by

Maque choux, pronounced mock shoe, is a vegetable side dish popular in the South region of the United States, particularly among the residents of southern Louisiana. The ingredients commonly include corn, onions, green bell pepper and tomatoes. Some recipes call for the addition of garlic and celery. All the ingredients are normally braised until they soften and then hot sauce or cayenne pepper is added to enhance the flavors of the vegetables.

The origins of the term maque choux are not clearly defined. The phrase can be traced to Cajun French and may have been influenced by the word machica, which is a Spanish term for a traditional dish of toasted corn meal. Other sources cite the Cajun French word maigrchou, which means thin child, as the root for the term, based on a variation of maque choux that is commonly thinned with milk or cream and resembles a soup. Another possible origin of the phrase is moque-chou, which when translated from the French language means mock cabbage, indicating that cabbage may once have been included in the recipe.

Ingredients

2 cups of fresh clean corn
1/2 cup cream
6 strips of bacon
1 small onion, chopped
1 medium tomato, chopped
1/2 bell pepper, chopped
1 green onion
1 tsp Louisiana hot sauce

Instructions

Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

Maque Choux
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups of fresh clean corn
  • ½ cup cream
  • 6 strips of bacon
  • 1 small onion, chopped
  • 1 medium tomato, chopped
  • ½ bell pepper, chopped
  • 1 green onion
  • 1 tsp Louisiana hot sauce
Instructions
  1. Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

 

*Arrisje’s Recipe Card. Click  on the picture below and save to your hard drive. Print as a 4×6 picture*

Recipe Card Maque Choux

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