The link to the youtube video is: Har Gow Tutorial
I will try to do a video when I attempt to make them too!
Enjoy!
Yumz!
Sunday, April 11, 2010
Wednesday, April 7, 2010
To do lists of recipes...
I was searching online and decided I wanted to create a list of recipes that I would to have and to make.
- Gao Cuon (viet spring rolls)
- Chapchae (korean noodle dish)
- red velvet cheesecake
- petit fours
- malasadas
- kalbi ribs
- pecan bars
- calzone
- energy bars
That's it for now. I will update with more dishes or have recipes and pictures when I create them!
Monday, March 30, 2009
Copy Cat Restaraunt Recipes
I love looking up copy cat restarautn recipes. My favorite dishes at the Cheesecake Factory is Chicken Madeira. I found a recipe from www.cdkitchen.com. Here it is:
Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1 tablespoon olive oil
4 skinless bonelesschicken breast halves
8 asparagus spears
4 slices mozzarella cheese
***Madeira Sauce***
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Turn this recipe into a puzzle! [click]
Directions:
Heat olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
Make the madeira sauce: With the heat still on medium, add olive oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.
This recipe from CDKitchen for Cheesecake Factory Chicken Madeira serves/makes 4
Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1 tablespoon olive oil
4 skinless bonelesschicken breast halves
8 asparagus spears
4 slices mozzarella cheese
***Madeira Sauce***
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Turn this recipe into a puzzle! [click]
Directions:
Heat olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
Make the madeira sauce: With the heat still on medium, add olive oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.
This recipe from CDKitchen for Cheesecake Factory Chicken Madeira serves/makes 4
Saturday, March 21, 2009
2 dishes I know by heart...
My favorite Persian dish that I've made. It's so good.
Kabab Koobideh (<--to iranmania.com)
Ingredients: (4 servings)
Ground lamb or beef, 500 g
Large onions, two (grated)
Garlic, one clove (crushed)
Large egg, one (beaten)
Medium tomatoes, four
Salt
Black pepper
Turmeric, one teaspoon (optional)
Sumac (optional)
Ground lamb or beef, 500 g
Large onions, two (grated)
Garlic, one clove (crushed)
Large egg, one (beaten)
Medium tomatoes, four
Salt
Black pepper
Turmeric, one teaspoon (optional)
Sumac (optional)
Directions:
Mix meat, onions, garlic, egg, salt, pepper and turmeric well and leave in the refrigerator overnight (or for several hours).Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.) Serve with hot Basmati rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.
This is the recipe my mom taught me.
Filipino Lumpia (Egg Roll)
1/2 pound of ground beef
1/2 pound of turkey ground
1 bag of frozen vegetables (peas, carrots, green beans)
2 tablespoons vegetable oil/olive oil
3 tablespoon low sodium soy sauce
salt
pepper
egg roll wrapper
egg white
Directions:
In a pot, heat oil.
Put in turkey and beef to saute until browned.
Add soy sauce, cook for 2 minutes
Add frozen vegetables
Season with Salt and Pepper
Cook for 3 more minutes, then cool for 5-10 minutes
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends.
Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels.
Serve immediately.
Enjoy!
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