Cherry cobbler is a super easy and tasty sweet dish which comprises of self raising flour,cherries,butter or margarine and milk.
Recipe Of cherry Cobbler
Cooking time : 30 -35 minutes Serves 4
(1) For the fruit mixture
Cherries 450-675 g/1-1½ lb or 1-1½ lb in American
(2) water 3 tbsp or 4 tbsp in American
(3) Sugar 75 g/3 oz or 6 tbsp in American
(4) For the cobbler:
Self raising flour 175 g/6 oz or 1½ cups in American
(5) Butter or margarine 40 g/1½ oz or 3 tbsp in American
(6) sugar 50 g/2 oz or 1/4 cup in American
(7) Milk to bind or to bind in American
(8) To glaze :
Milk 1 tbsp or 1 tbsp in American
(9) Sugar 25 g/1 oz or 2 tbsp in American
or plain (all purpose) flour with 1 ½ teaspoons baking powder.
Put the cherries into the pie dish with the water and sugar.Put a piece of foil or grease proof (waxed) paper over the fruit so it does not dry.Cook in the center of a moderate oven , 180° C/350° F Gas mark 4,for approximately 15 minutes..
Sift the flour into a bowl. Rub in the butter or margarine until the mixture looks like fine breadcrumbs.Add the sugar and enough milk to bind to a soft rolling consistency. Roll out until about 1.5 cm/ ½ inch thick. Cut into small rounds and brush these with milk;sprinkle with the sugar.Place them on top of the hot half cooked fruit .Raise the oven heat to hot,220°C/425 °F Gas mark 7,put the cobbler in the center of the oven and cook for approximately 15 to 20 minutes.Serve hot with cream.
Variation In The Preparation Of Cherry Cobbler
Most other fruits can be used to make this simple pudding.If using soft fruit,such as redcurrants,.Just add sugar and precook for about 10 minutes.
Ingredients plays a vital role in making the dish healthy and delicious.Although combination of the ingredients in a dessert are very important in making the flavor but also the methods and techniques in preparing the dessert also have its own significance and the right combination of ingredients and the best techniques to prepare the dessert comes from a genuine recipe from a professional chef.
Apricot chiffon pie is a delicious dessert which is prepared with ingredients that are readily available in every homes kitchen.
Ingredients To Make This Dessert
Flan case ,baked as left
(2) For the filling :
dried apricots finely chopped 100 g/4 oz or 3/4 American
(3) Water 450 ml/¾ pint or scant 2 cups.in American
(4) lemon juice 1 tbsp or 1 tbsp in American
(5) Caster sugar 175 g/6 oz or 3/4 cup in American
(6) Cornflour (cornstarch) 2 teaspoon or 2 in American teaspoon
(7) eggs 2 or 2 in American
(8) Gelatin 7 g/¼ oz or 1 envelope in American
Soak the apricots in 300 ml / ½ pint ( 1¼ cups) of the water for 3 hours.Pour into a saucepan , add the lemon juice and 100g/ 4 oz (½ cup) sugar.Cover the pan and simmer gently for 40 minutes .Blend the cornflour (cornstarch) with half the remaining water, add to the ingredients in the pan. Stir over a low heat for 5 minutes or until thickened.Cool slightly.
Separate the eggs.Beat the yolks into the hot, but not boiling, apricot mixture then cook very slowly for 4 minutes.Put the remaining water into a small heatproof basin (bowl), sprinkle the gelatin on top.Stand the basin over the pan of very hot water until the gelatin has dissolved.Blend the hot gelatin into the hot apricot mixture.Allow to cool and stiffen very slightly.
Whisk the egg whites until stiff, fold in the remaining sugar then gently blend with cold apricot mixture.Spoon the partially set fluffy apricot mixture into the crisp cold pastry , leave until quite firm.Serve with cream.
Desserts are sweet products that are liked by masses but it must be noted that ingredients plays a vital role in making a dish healthy and delicious. A dessert is a food item which is related to our health so the combination of all the healthy ingredients, the techniques and methods written in this recipe are written by a professionals and everything is tested so I am pretty much sure that you people will enjoy this healthy and delicious dessert.
These are a very delicious and fluffy pancakes which you will enjoy in your breakfast.It is very easy to make and the ingredients used to make this pancake are very easily available and mostly present in every homes kitchen.
Pancakes are very easy to make but require proper knowledge of how to make pancakes fluffy and right techniques and methods can make a delicious pancake.
I will show you how to make a wonderful pancake and i will show you step by step with pics.
The best pancake recipe-this fluffy pancake which i am going to show you how to make it has a secret ingredient that gives them perfect fluffiness.
This is the best option to have it in breakfasts in the weekends.
The secret ingredient that makes the pancakes the best is the sour cream it sounds awkward but it makes the pancake the best how I will show you.
These sour cream pancakes are soft from the inside and have a butter crisp outside so its almost creamy.I added more sugar to balance the flavor of the sour cream.So these pancakes are more sweeter than the usual pancakes.
To make the Preparation of pancakes easy I have made the pancake batter in a bowl.
Making Of Pancakes
Add milk and sour cream in a large bowl
Add vanilla, sugar and eggs.
Whisk them together.
Add baking powder , flour ad salt.
Stir until just combined (this batter will be very lumpy/gutli daar)
Melt batter in a skillet/ karahi over medium low heat.
Pour pancake batter into the skillet(about 1/4 cup for each pancake)
Cook for 3-4 minutes (bubbles will form on the top of the pancakes
Flip and cook for 1-2 minutes
Top with maple syrup,nuts,fresh fruits and chocolate chips etc.
Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes
Milk 1 cup
Sour cream 1/2 cup
Granuled sugar 1/4 cup
Eggs 2 large
Vanilla extract 1 teaspoon
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cup all purpose flour
About 3 tablespoons butter for greasing the pan
Maple syrup for servings
Take a large bowl, add sour cream, milk,sugar, eggs and vanilla.Whisk till combined.Its fine to have a lumps of sour cream.
Add baking powder , flour and salt.Stir until no large clumps of dry flour remain, try not to over mix.The batter should be very lumpy.
In a large non stick skillet over medium -low heat melt about 1/2 tablespoon of butter until lightly bubbling and light brown.
Ladle the batter into the skillet making 3-4 (1/4 cup of batter each).
Cook for 3-4 minutes until bubbles form on top of each pancake and the bottoms are golden brown.
Flip the pancakes and cook for 1-2 minutes, until the bottoms colour become golden brown.
Carefully wipe out any excess browned butter with paper towels. Repeat with the remaining pancake batter and butter.Serve warm with maple syrup.
Nutrition information does not include butter for cooking or toppings.
Serving: 1/12th of therecipe , Calories: 113kcal ,Protein: 3g,Fat: 3g ,Cholesterol: 36mg,Potassium: 138mg,Sugar: 5g , Vitamin A: 145IU ,Vitamin C: 0.1mg ,Calcium: 71mg , Iron: 0.9mg, , Carbohydrates: 17g, Saturated Fat: 1g, ,Sodium: 222mgCourse Breakfast, brunchCuisine: Its an American Cuisine
Meat loaf recipe has emerged in Europe around fifth century.It is a Mediterranean dish of finely diced meat scraps joined with fruits,nuts and seasoning.Meatloaf dish was very much appreciated by the Americans that they mentioned it with their some very favorite dishes like hot dogs and hamburgers and these dishes are Americas iconic and most favorite dishes and essential comfort food.
According to the food historian Andrew Smith American meatloaf is from 1870’s.According to Andrew Smith the meat was surely be beef as new Englanders used to kill their cows before winters when feeding them proved to be more difficult and they tried to take the full advantage of every bit of the meat.The recipe at that time was” add some salt onions slices,milk soaked ,bread,eggs and minced beef.These ingredients can be found in many meatloaf recipes nowadays.According to Smith these meatloaf was consumed as a breakfast item and not in the dinner as nowadays people used to have meatloaf in dinner and in many restaurants have their own meat loaf recipes.
Boston cooking school book published meatloaf recipe with ground veal,breadcrumbs and eggs.
The industrialist make huge profit from the sales of the meat loaf as the meat loaf packing was done at the industrial scale at that time.
Meatloaf was a home to not only scraps but also spices that connected it to the cooks epicurean ancestry.An old American recipe combined veal,ham and breadcrumbs with grated nutmeg,mace,cayenne and lemon rind for a decidedly french flavor profile.This loaf was covered with an egg wash and crushed crackers.
Meatloaf became a cheap source of food for the Americans during the depression in the economy.It became a cheap source because the home cooks extend precious protein to the masses as less meat can serve more people.
In 1940;s meatloaf become the best dish to be served to the soldiers thus fulfilling the difficulty to cater with the food needs during wartime.
Meatloaf has become an expected item in American dinners.As an ambitious chef add it as a menu item and serve to the guest as a gesture of respect for a food that sustained Americans through hard times.
Thus meatloaf is very dear to Americans as it has proved to be the best dish which supported and helped the Americans in the hard times and tough times like wartime and it also became a source of cheap food to the Americans in the times of depression. Thus fulfilling not only their hunger but also became the best source of protein to the Americans peoples in times when the American people cant afford expensive meat dishes.
Scale : lb=pound oz=1 ounce tbsp=table spoon
YIELD: 50 portions EACH PORTION : about 5 oz
Step One In Meatloaf Recipe
Beef , ground
Eggs , whole
1 . Pass beef , eggs , ketchup, chili sauce , parsley , chives ,Worcestershire sauce once through fine grinder.
Step Two In Meatloaf Recipe
Green peppers chopped
2. Combine with above mixture mixing well .Grease 4 to 5 lb pans and press meat mixture into pans. Leaving 3/4 in at top of pans.Cover meat with aluminium foil.
3. Bake in water bath in oven at 375 F for 1 1/2 hours Remove foil. Slice and serve
New England was renowned for having unique apple baked dishes and since the year 1947 the people of England used to prepare the baked apple dish like in 1940’s.Baked apples were made according the recipe which was butter a casserole and put quarters peeled and cored apples in it.Put some cinnamon which will enhance the taste of the dish and then pour some maple syrup and then cover the casserole or any other dish in which in which you are preparing the dish and then put the casserole in the oven and bake it in slow oven until the apples become tender.Then serve this dish hot with cream and with a little addiction of walnut over the apples is made in Philadelphia.
Apples are used for centuries by the humans in the dishes to make the dishes sweet and tasty.Baked apple dishes were found in London cook book in 1965 and these baked apples recipes were named as “pippin pye””pippin tart” and these dishes were made either in patty pan,tart or pippin tart.The pippin is the dish filled with fresh or preserved fruit covered with pastry crust on the top.
In 1784 the first baked apples recipe was found in London cook book where there were two baked apple recipes names as (1) Black caps (2) Bakes apples whole.The recipe for the baked apples whole is to put the baked apples in earthen (ceramic) pan with sugar and wine and bake for 1 hour.
(2) the black cap recipe was cut the apples in half and core them and place face down and put lemon juice mixed with sugar and orange water and bake it.
The first baked apples recipe was published in Boston Edition in 1832 in England later a cook book named as cooking school cook book earliest edition was published in 1884 and the baked apple recipe in that cook book was care and pare sour apples. and the recipe was put them in a shallow earthen dish fill the cavities with sugar,mixed with grated lemon rind and waster to cover the bottom of the dish.Bake in a very quick oven till soft.Basting often with syrup/sugar or water in dish.
At an unknown time the new Englander make a change in the recipe they used maple syrup in the dishes instead of sugar syrup.Recipes with maple syrup started showing in cook books in the mid 1940’s reminiscing about New England cooking.This was the same time that the newspaper recipes were published.
Chose best quality cooking apples for baking.Always slit the skin round the center of the apples before they are baked;this prevents the pulp breaking through the skin.The apples can be cored and the centre filled with a knob of butter.A little brown sugar or golden (light corn) syrup or with dried fruit or mincemeat or with bramble (blackberry) jelly or apricot jam.They can be coated with pastry as a recipe. A medium sized cooking (baking) apple takes approximately 45 minutes to cooking the center of a moderate oven, 180° C/350° F Gas mark 4.
: When cooked, the apples can be covered with meringue .Allow 1 egg white and 50 g/2 oz (1/4 cup) caster sugar to each apple.Whisk the egg whites until stiff, gradually beat in half the sugar,then fold in the remainder.Skin the apples if wished.Spoon the meringue over the apples.Bake in a slow to a very moderate oven,150 to 160 °C/300 to 325 °F Gas Mark 2 to 3 ,for 15 to 20 minutes.Decorate with angelica cut into leaf shapes,a tiny twig (non edible) to look like the stalk and twists of orange or lemon rind. To make a more satisfying dessert, serve the apples on rounds of plain sponge cake.
Apple cheese cake was first mentioned by a Greek physician Aegimus in its book “on the art of making cheese cake” and this dish was a popular dish in Ancient Greece.Use of cheese and cheese products were used in Ancient times but this was done before the invention of writing.Research tells that cheese cakes were served to athletes as it was a good source of energy and was also served in weddings.
The writer Aethenaeus wrote first cheese cake recipe in 230 AD but this recipe was very basic as recipe constitute of mix spring wheat flour with honey and pounded cheese in a brass pan and heat the cheesecake in accumulated form.
After conquering Greece the Romans used to serve it when they were victorious.Romans made some changes to the recipe as they added eggs to the recipe and the these cakes were made under a hot brick and served warm.
These recipes came to Europe when Roman empire grew and hey took control over the Europe and it was at that time that the this cake’s recipe was modified and ingredients to each region of the Europe were added to the recipe.
This cake’s recipe was first introduced in 1545 in a cook book named as “flour based sweet food”.In 18th century when this when this recipe was recognized in Europe as cheese cake recipe the Europeans begin to use beaten eggs instead of yeast to make their breads and cakes rise.
This cake was brought to America by the Europeans.This recipe became very famous in New York but the New Yorkers didn’t add any fruits in the dessert and this cake was made by egg yolks and cream and chocolate takes place on the top of the cake and on its sides and the famous cake takes its flavor from the egg yolk and cream.Arnal Reuben (1883-1970) born in Germany came to America when he was young.He was invited in a party where the cheese pie was served by the hostess and he was impressed by the cheese pie that he experimented over with the recipe until he invented the NY style cheese cake and it was from that time that restaurants in different cities of the US have their cheese cake recipe with some modifications as Newyork style cheese cake has fruits on the top and on the side and sour cream is added to make cake creamy and in Saint Louis they put butter in the recipe.
Cooking time : 15-20 minutes Makes 12
For the biscuit crust
(1) Plain all purpose flour 175 g/6 oz or 1½ cups in American
(2) Salt pinch or pinch in American
(3) Butter 75 g/3 oz or 6 tbsp
(4) Sugar 25 g/1 oz or 2 tbsp
(5) Egg yolk 1 or 1 in American
(6) Water to bind or to bind in American
(7) To glaze:
egg white 1 or 1 in American
(8) For the filling Of Apple Cheese Cake
cooking baking apples (weight when peeled and cored),sliced 225 g/8 oz or 1/2 lb in American
(9) Finely grated lemon rind 1 teaspoon or 1 teaspoon in American
(10) Lemon juice 2 tbsp or 3 tbsp in American
(11) Caster sugar 50 g/2 oz or 1/4 cup in American
(12) Ground cinnamon pinch or pinch in American
(13) butter 25 g/1 oz or 2 tbsp in American
(14)egg 1 or 1 in American
(15) Fine soft breadcrumbs 25 g/1 oz or 1/2 cup in American
Sift the flour and salt.Cream the butter and sugar until soft and light.Add the flour and yolk and enough water to make a firm rolling consistency.This particular pastry can be kneaded fairly firmly.Roll out the pastry and line 12 deep individual patty tins( patty shells).Prick the bottom of the pastry shapes, brush with the eggs white. Bake blind just above the center of the moderately hot oven, 200°C/ 400 °F Gas mark 6, for 12 to 15 minutes until firm. Meanwhile put the apple slices ,lemon rind,lemon juice and sugar into saucepan,do not add extra water.Cook gently until the apples are soft.Beat with a wooden spoon to give a smooth pulp. Remove from the heat and and add the cinnamon,butter,egg and breadcrumbs.Blend thoroughly and cook over a very low heat and thickened.If serving hot put the hot apple mixture into the hot pastry. serve with cream or ice cream.If serving cold allow both the pastry and the filling to become cold, then spoon the apple mixture into the pastry cakes.
Almond Chicken is an American Chinese cuisine dish which was basically made by the Chinese immigrants who migrated from China to different parts of United States Of America.These Chinese immigrants were expert at making almond chicken.
When the population of Chinese immigrants started to grow at a reasonable rate in the US the Government of the US put laws in place so that these Chinese immigrants cannot purchase and own land in the US.These Chinese immigrants started to live together as ghettos which is also called China town which is situated in the city in the US named as San Francisco and it was at that time when these Chinese immigrants started their own small business in the form of small hotels and restaurants and they are owned by these Chinese immigrants.In these restaurants different foods were introduced to appeal the taste buds of the American people.In order to win the hearts of the American peoples these Chinese immigrants added some American touch in their Chinese food and that was the time when the American Chinese cuisine were introduced by these restaurants in China town and almond chicken was part of that American Chinese cuisine.
These restaurants initially served foods like pork chops dishes,apple dishes bean and egg dishes and changes were made in the food to suit more American palate.These Chinese immigrants first gave their catering services to miners and railroad workers and they introduced their Chinese food by adapting local ingredients to the peoples who are unfamiliar to these kind of foods.
American Chinese food is basically the style of food prepared in Guangdong province of China from where the majority of Chinese people came from china to the US before the closure of the immigration from US in 1924.
The most influential cuisine which has influence on the Chinese American cuisine is the Cantonese cuisine which is the cuisine of Toisan District of Guangdong province from which the most of the Chinese immigrants came to the US from china.
Cooking time: 2 ¼ hours Serves 6
This combination of almond and lemon flavor is perfect with chicken .Nuts and almonds in particular, have been used with chicken for many centuries.
(1) For the stuffing Of Almond Chicken
Soft breadcrumbs 100 g/4 oz or 2 cups in American
(2) Almonds blanched and flaked 100 g/4 oz or 1 cup in American
(3) Grated lemon rind 1 teaspoon or 1 teaspoon in American
(4) Lemon juice 2 tbsp or 3 tbsp in American
(5) Chopped parsley 2 tbsp or 3 tbsp in American
(6) Chopped lemon thyme 1 teaspoon or 1 teaspoon in American
(7) Butter or margarine melted 50 g/2 oz or 1/4 cup in American
(8) Salt and pepper to taste or to taste in American
(9) Egg 1 or 1 in American
(10) Chicken with giblets except livers 1.8 kg/4 lb or 4 lb in American
(11) Medium onions sliced 1 or 1 in American
(12) Water 600 ml/1 pint or 2½ cups in American
(13) Parsley sprig or sprig in American
(14) Lemon thyme sprig or sprig in American
(15) For the sauce:
Butter or margarine 25 g/1 oz or 2 tbsp in American
(16) Flour 25 g/1 oz or 2 tbsp in American
(17) chicken stock (recipe given below) 600 ml/1 pint or 2½ cups in American
(18) Ground almonds 50 g/2 oz or 1/2 cup in American
(19) Lemon juice 1 tbsp or 1 tbsp in American
(20) Egg yolks 2 or 2 in American
(21) Almonds blanched and flaked 25 g/1 oz or 1/4 cup in American
Mix together all the ingredients for the stuffing .Put into the neck end of the chicken and sew or skewer the skin over the stuffing to enclose it completely.
Put the chicken giblets except the liver which tends to give too strong a flavor to the stock into a very deep casserole. Cover with a very well fitting lid.
Cook in the center of a very moderate oven,160°C/325°F Gas mark 3,for 2 hours.Lift the chicken on to a heated dish and keep hot.
Heat the butter or a margarine in a saucepan, stir in the flour and cook for 2 to 3 minutes.Strain the stock from the casserole into the pan (it should still be about 600 ml/1 pint (2 ½ cups).If some of the stock has evaporated,add a little water to give the right amount.Whisk or stir as the sauce comes to the boil and thickens very slightly.Whisk in the ground almonds .Blend the lemon juice and egg yolks in a bowl.Whisk on a little of the hot sauce, then add to the pan and simmer gently for 10 minutes; do not allow to boil.Season to taste.
To serve this dish first spoon the stuffing on to a dish.Carve the chicken and place over the stuffing.Coat with about the quarter of the sauce and the almonds.Serve the rest of the sauce separately.
Serve with cooked rice and broccoli or another green vegetable.
Appetizers whether it is prepared for the family members or for the guests in the parties is served before meals or before the main course to appeal to the taste of the guests.
The best appetizer should have the adjective qualities like awesome taste and good presentation.Then comes the most critical point that is the delicious appetizer is the one which contains all the healthy ingredients which are liked by family members or the guests.No doubt whether it is the party appetizer or a wedding appetizer, its quality ,presentation and taste depends mainly on the person who prepares it and one of the critical role is played by a good appetizer recipe.
The cook in a hotel or a restaurant should keep in mind the needs of guests to whom appetizers in parties are going to be served.Then the sort of party should also be kept in mind that if the party is for the local guests then the appetizer should be made a bit spicy,so it should be liked by local guests and if the party is for the foreign guests then the appetizer should be prepared according to the demands of the guests as you can use cheesy appetizers with dip sauce such as nachos and other European type of appetizer such as shrimp cocktail.
Hors d’ oeuvres Appetizers and their serving
Hors d oeuvres is served according to the type of parties whether it is dinner party or lunch party and a delicious hors d oeuvres should be light and tasty so that a guest can enjoy the taste.One of the importance of the best hors d oeuvres is that it reduces the consumption of the alcohol as this tasty appetizer appeal to the taste of the guest and reduces the intake of the alcohol.
One of the most important thing to remember is when choosing for appetizers for the guests serving is that only those appetizers should be chosen which contains foods whose combination results in great taste and that taste of one type of appetizer differs from other types of appetizers .Then the person preparing the delicious appetizer should keep in the mind the liking and preferences of the guests that some peoples like the hot appetizers and some guests like the cold appetizers. Hot appetizers should be served piping hot and cold appetizer should be served chilled.One of the importance of the hot appetizer is that if the guests have to wait for the main course due to some dance party.The hot appetizer is the best appetizer to be served in that kind of situation. Hors d oeuvres is also to be considered very important as this is the best appetizer in terms that its cost of preparation is very little when compared to other type of appetizers and if the labor is kept at its minimum these tasty appetizers are proved to be very tasty and economical as they require very little amount of material and then it also depends upon the best recipe a person follows because the food combination mentioned in the recipe plays an integral role in making a tasty appetizer and also the appetizers should contain an interesting design and physical appearance that it should appeal to the eyes of the guests.
Roast lamb is a very famous and favorite dish in old countries of wales and their are different varieties of dishes prepared by roast lamb.Roast stuffed shoulder of lamb is one of the delicious and unique dish prepared by roasting and stuffing the shoulder of lamb and it is a great dish to prepare on sacred occasions.
Step One Roast Stuffed Shoulder Of Lamb
YIELD : 50 portions EACH PORTION: 5 OZ. LAMB.1 OZ,STUFFING,
Basic bread stuffing (recipe is given below) 1/3 recipe.
Lamb shoulders 25 lb boned trimmed of excess fat.
1. Divide stuffing equally among lamb shoulders and roll mixture inside each shoulder .Tie securely with butchers twine.
Step Two To Prepare Roast Stuffed Shoulder Of Lamb
(1) Oil 4 oz
(2) Salt to taste
(3) Pepper to taste
(4) Rosemary 2 tsp
2. Place lamb in greased roasting pan ;rub outside of each shoulder with oil, salt,pepper,rosemary.Roast is preheated 350°F.oven for about 2½ hours.
Step Three To PrepareRoast Stuffed Shoulder Of Lamb
(1) onions coarsely chopped 1 lb
(2) Celery coarsely chopped 1/2 lb
(3) Carrots coarsely chopped 1/2 lb
3. At end of 1 hr., turn lamb on opposite side and add mirepoix.
4. When done remove meat from pan. Cover with clean dump towel ; hold in warm place.
Step Four To PrepareRoast Stuffed Shoulder Of Lamb
5. Pour about 10 oz.oil and fat from roast pan into a sauce pan and add flour to make roux.
6. Place pan in which meat was roasted on range and add stock.Scrape bottom of pan and to loosen little brown particles known as fond. Simmer until vegetables are tender.Strain.
7. Place pan in which meat was roasted on range and add stock Scrape bottom of pan to add little brown particles known as fond Simmer until vegetables are tender.Strain.
8. Add strained stock to cooked roux.Stirring until thickened and smooth.Strain again through fine china cap, adjust seasoning and hold for service.
9. Slice across grain, so that stuffing shows in center of each slice.Serve with 2 oz gravy.
Basic Bread Stuffing Recipe
Scale: lb=pound oz=1 ounce
YIELD: 50 portions EACH PORTION: 3 oz
Step One Method To Prepare Bread Stuffing
Bread, 2 to 4 days old
1.Trim bread; removing crusts and cut it in cubes.Soak it in cold water and then drain it.
Step TwoTo Prepare Bread Stuffing
Butter or salad oil or bacon fat
2. Saute celery and onions in fat until tender.
Step Three To Prepare Bread Stuffing
3. Combine vegetables, seasoning and bread and toss lightly to blend.
4. Place in greased baking pan and cover with greased paper Bake at 350°F to 375°F.For 1 hour.
Sauces have some magic of taste in them and the combo of sauce works on the dishes for whom they are made for instance red wine sauce is made for beef steaks and lamb cutlets then our second sauce mint sauce is made for rack of lamb and we are showing you some amazing sauces in this article and I hope you will enjoy by making them.
Ingredients To Make Red Wine Sauce
Preparation time: 5 minutes
Total cooking time: 10 minutes Serves 4 meat of choice (see below)
30 g butter
1 small onion, thinly sliced
1 teaspoon plain flour
2 teaspoons soft brown sugar
3/4 cup red wine
Salt and freshly ground black pepper
1. Pan fry meat; remove from pan, cover with foil, keep warm.Melt butter with pan juices, add onion; stir over medium heat five minutes or until very soft.Add flour and sugar.
2. Cook for 1 minute.Add wine gradually, stirring constantly.Bring to boil,reduce heat and simmer, stirring, for 5 minutes or until reduced by half.Season and serve.Serve over pan fried beef steak or lamb cutlets.
Preparation time: 5 minutes
Total cooking time: 5 minutes Serves: 6-8
1/4 cup water
1/3 cup white sugar
2 tablespoon malt vinegar
1/3 cup finely chopped fresh mint
Combine water and sugar in a small pan.Stir over low heat without boiling until sugar dissolves.Bring to the boil; reduce heat and simmer for 3 minutes without stirring.
2. Remove the pan from the heat.Combine sugar mixture with the vinegar and mint in a serving jug. Serve: at room temperature with roast leg or rack of lamb
Preparation time: 1 minute
Total cooking time: 25 minutes
Makes 1 cups
2 whole cloves
1 medium onion , peeled
1 cup milk
1 bay leaf
50 g fresh crumbs (3 slices)
1/4 cup cream
Push cloves into onion.Combine onion,milk and bay leaf in a pan.Bring to a boil.Remove from the heat cover; leave to infuse for 10 minutes.Remove onion and bay leaf.
2. Add bred crumbs and season.Return pan to heat,cover;simmer gently for 10 minutes,stirring occasionally. Stir in cream.Serve warm with roast chicken or roast turkey
Shitake Mushroom Sauce
Total preparation time: 15 minutes
Total cooking time: 10 minutes
30 g butter
200 g shiitake mushrooms ,thinly sliced
2 tablespoons muscat
1/4 cup rich rich beef stock
2 tablespoon wholegrain mustard
3/4 cup cream
Salt and freshly ground pepper
1 Tablespoon finely chopped freh parsley.
Melt the butter in a small pan,add the mushrooms and stir over moderate heat until the mushrooms are soft.
2.. Add the muscat and stir until almost evaporated.Stir in the stock, mustard and cream, then bring to the boil while stirring.Lower the heat and simmer for 5 minutes or until the mixture has reduced and thickened slightly.Season , add parsley and serve.
SERVE over pan fried, grilled or roast beef or pork, with grilled lamb cutlets, pan fried tuna steaks, or chicken fillets, and beef or lamb burgers.Toss through hot pasta.
Preparation time: 10 minutes
Total cooking time: 2 minutes
125 g butter
3 egg yolks
1 ½ tablespoons lemon juice
freshly ground pepper
2 egg whites
(1) Heat the butter slowly in a pan until it begins to bubble. Place the egg yolks,lemon juice and pepper in a blender and blend for 5 seconds.Slowly pour the hot butter onto the yolk mixture in a steady stream until all the butter has been added.Transfer the sauce to a large bowl and allow to cool.Stir occasionally to prevent a skin forming on the surface of the sauce.
(2.) Place the egg whites in a small, dry bowl.Using electric beaters., beat the whites until soft peaks form.Fold into the sauce.Refrigerate for at least 30 minutes before serving (the sauce can be prepared ahead and refrigerated for up to 24 hours)
Serve over steamed artichokes,asparagus or green beans,cooked pealed prawns or grilled scallops,oysters on the half shell,smoked salmon or any grilled fish.
Tomato Pasta Dressing
Preparation time: 20 minutes
Total cooking time: 20 minutes
1.5 kg large ripe tomatoes
1 tablespoon olive oil.
1 medium onion, finely chopped
2 cloves garlic, crushed
1 teaspoon dried oregano leaves
2 tablespoons tomato paste
1 teaspoon sugar
Salt and pepper.
1. Mark a small cross on a base ( opposite stem end) of each tomato.Place in boiling water for 2 minutes, remove with tongs and drain.Peel the skin down from the cross and discard.Finely chop the remaining tomato flesh.
2.Heat the oil in a medium pan.Add the onion and cook.Stirring over medium heat for 3 minutes or until soft.Add the garlic and cook for 3 minutes or until soft Add the garlic and cook for 1 minute.Add the tomato.
3.Bring to the boil ,reduce the heat and simmer.uncovered for about 15 minutes or until the sauce has thickened slightly. Season to taste.Keep covered for up to 2 days in refrigerator, freeze for up to 2 minutes.Reheat in a pan or in the microwave
Rich Bolognese Sauce
Preparation time: 15 minutes
Total cooking time: 1 ½ hours
2 tablespoons of olive oil
1 large onion chopped
1 medium carrot chopped
1 sticky celery chopped
2 cloves garlic crushed
500 g beef minced
2 cups beef stock
1 ½ cups red wine
2 × 425 g canned tomatoes
1 teaspoon sugar
(1). Heat oil in a large based heavy pan.Add onion , carrot and celery and cook, stirring over medium heat for 5 minutes until softened.Add garlic and cook 1 minute further.
(2.) Add the mince to the pan.Cook,breaking up with a fork,until well browned.Add the stock wine,undrained crushed tomatoes and the sugar.
(3).Bring to the boil,reduce heat and simmer,uncovered ,for 1-1 ½ hours,stirring occasionally. Season to taste with salt and pepper.Keep covered up to 2 days in the refrigerator or freeze up to 2 months.Reheat in a pan or in a microwave.
Serve hot over pasta or as a sauce in a pizza base.
Quick Peanut Sauce
Preparation time: 5 minutes
Total cooking time: 15 minutes
Makes 2 cups
1 cup roasted unsalted peanuts
2 tablespoons olive oil
1 onion chopped
2 cloves garlic, crushed
3 cm piece green ginger,grated
½ teaspoon chili powder
2 teaspoon curry powder
1 teaspoons ground cumin
400 ml can coconut milk
3 tablespoons soft brown sugar
1 tablespoon lemon juice
salt to taste
(1). Place the peanuts in a food processor and process until they are finely chopped.
(2). Heat the oil in a medium pan.Add the onion and cook over medium heat over 5 minutes or until softened.Add the garlic , ginger,chili curry and cumin and cook,stirring for 2 minutes.
(3). Add the coconut milk ,brown sugar and processed peanuts .Reduce the heat and cook for 5 minutes or until the sauce is thickened.Add the lemon juice, season and serve.(for a smoother sauce,process in a food processor for 30 seconds) Serve with beef or chicken kebabs and with grilled chicken.