INGREDIENTS
* 30 ml olive oil
* 1 onion, finely chopped
* 335 g medium shrimp, peeled and deveined, tails left on
* 455 g Arborio rice
* 945 ml reduced-sodium chicken broth, warmed
* 120 ml white wine
* 60 ml chile-garlic flavored butter
* 1 carrot, cut into thin strips
* 45 g pine nuts
* 35 g sliced black olives
* 1 large red chile pepper, minced
* ground black pepper to taste
DIRECTIONS
* Heat olive oil in a large saucepan over medium heat.
* Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
* Pour in white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
* Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
*.Taste rice and check it is slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.
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Wednesday, April 30, 2008
Chicken Pasta Greek Style
INGREDIENTS
* 455 g uncooked pasta
* 15 ml olive oil
* 2 cloves crushed garlic
* 455 g skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 85 g chopped red onion
* 10 g chopped fresh parsley
* 1 large tomato, chopped
* 75 g crumbled feta cheese
* 30 ml lemon juice
* 3 g dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish
DIRECTIONS
* Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 10 minutes. Drain.
* Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 mins. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
* Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
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* 455 g uncooked pasta
* 15 ml olive oil
* 2 cloves crushed garlic
* 455 g skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 85 g chopped red onion
* 10 g chopped fresh parsley
* 1 large tomato, chopped
* 75 g crumbled feta cheese
* 30 ml lemon juice
* 3 g dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish
DIRECTIONS
* Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 10 minutes. Drain.
* Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 mins. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
* Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
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Thursday, April 10, 2008
Vegetable Beef Soup
INGREDIENTS
* 455 g ground beef
* 1 onion, diced
* 5 carrots, thinly sliced
* 120 ml water
* 250 g frozen green beans
* 1 (15 ounce) can whole kernel corn, drained
* 6 red potatoes, finely diced
* 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
* 235 ml water
* 6 g salt
* 2 g ground black pepper
DIRECTIONS
* In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
* Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
* Drain the beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
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* 455 g ground beef
* 1 onion, diced
* 5 carrots, thinly sliced
* 120 ml water
* 250 g frozen green beans
* 1 (15 ounce) can whole kernel corn, drained
* 6 red potatoes, finely diced
* 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
* 235 ml water
* 6 g salt
* 2 g ground black pepper
DIRECTIONS
* In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
* Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
* Drain the beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
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Tuesday, February 26, 2008
Best Apple Pie Recipe
This is just a fantastic apple pie recipe. Enjoy!
INGREDIENTS
* 125 g all-purpose flour
* 3 g salt
* 25 g sugar
* 5 g baking powder
* 180 ml water
* 15 ml lemon juice
* 135 g shortening
* 1 egg
* 600 g apple pie filling
* 0.8 g apple pie spice
DIRECTIONS
* Preheat oven to 425 F.
* In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan.
* In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir.
* Bake in preheated oven for 40 to 45 minutes, until crust is browned.
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INGREDIENTS
* 125 g all-purpose flour
* 3 g salt
* 25 g sugar
* 5 g baking powder
* 180 ml water
* 15 ml lemon juice
* 135 g shortening
* 1 egg
* 600 g apple pie filling
* 0.8 g apple pie spice
DIRECTIONS
* Preheat oven to 425 F.
* In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan.
* In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir.
* Bake in preheated oven for 40 to 45 minutes, until crust is browned.
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Monday, February 11, 2008
Shrimp with Creamy Pesto Sauce Recipe
INGREDIENTS
* 1/2 cup of butter
* 1 pound pasta (linguine)
* 2 cups heavy cream
* 1 cup grated Parmesan cheese
* 1/2 teaspoon ground black pepper
* 1/3 cup pesto
* 1 pound large shrimp, peeled and deveined
DIRECTIONS
* Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
* In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
* Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
* Stir in the shrimp & cook until they turn pink (about 5 mins).
*Serve over the hot linguine.
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* 1/2 cup of butter
* 1 pound pasta (linguine)
* 2 cups heavy cream
* 1 cup grated Parmesan cheese
* 1/2 teaspoon ground black pepper
* 1/3 cup pesto
* 1 pound large shrimp, peeled and deveined
DIRECTIONS
* Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
* In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
* Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
* Stir in the shrimp & cook until they turn pink (about 5 mins).
*Serve over the hot linguine.
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Tuesday, January 8, 2008
Homemade Hamburgers
Ingredients
1 lb lean ground beef or ground chicken
1 medium peeled onion
1 medium peeled potato
2 eggs
1/2-1 cup breadcrumbs or 2-3 slices bread, cut or torn into small pieces (may need more or less)
salt and pepper
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Directions
1. Grate potato and then onion in a large bowl.
2. Add 1 of the eggs and mix with spoon or hands.
3. Add the beef (or chicken) and the other egg, mix until well blended.
4. Add the breadcrumbs until the mixture sticks together but is not too dry.
5. Add salt and pepper.
6. Shape mixture into 4 patties, each about 3/4-inch thick.
7. You can bbq, fry or broil the burgers for 10-15 mins.
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1 lb lean ground beef or ground chicken
1 medium peeled onion
1 medium peeled potato
2 eggs
1/2-1 cup breadcrumbs or 2-3 slices bread, cut or torn into small pieces (may need more or less)
salt and pepper
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Directions
1. Grate potato and then onion in a large bowl.
2. Add 1 of the eggs and mix with spoon or hands.
3. Add the beef (or chicken) and the other egg, mix until well blended.
4. Add the breadcrumbs until the mixture sticks together but is not too dry.
5. Add salt and pepper.
6. Shape mixture into 4 patties, each about 3/4-inch thick.
7. You can bbq, fry or broil the burgers for 10-15 mins.
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Monday, December 31, 2007
Chicken Madras Recipe
Chicken Madras Recipe
Ingredients
* 4 chicken breasts
* 2 large onions
* 4 cloves of garlic
* 1 jar of tomato puree
* 3 teaspoons of garam masala
* 2 teaspoons of ground cayenne pepper
* 1 teaspoon of ground cumin
* 1 teaspoon of ground turmeric
* 8 cardamom pods
* 1/2 teaspoon of ground ginger
* 1/2 teaspoon of ground coriander
* juice of 1/2 a lemon
Directions
1. Find a large saucepan or frying pan which has a lid. Place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.
2. Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.
3. Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.
4. Add the diced chicken and stir until the chicken is cooked through.
5. Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardommon pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionaly (if the sauce starts to stick to the pan add some water)
6. After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.
7. Serve
Ingredients
* 4 chicken breasts
* 2 large onions
* 4 cloves of garlic
* 1 jar of tomato puree
* 3 teaspoons of garam masala
* 2 teaspoons of ground cayenne pepper
* 1 teaspoon of ground cumin
* 1 teaspoon of ground turmeric
* 8 cardamom pods
* 1/2 teaspoon of ground ginger
* 1/2 teaspoon of ground coriander
* juice of 1/2 a lemon
Directions
1. Find a large saucepan or frying pan which has a lid. Place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.
2. Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.
3. Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.
4. Add the diced chicken and stir until the chicken is cooked through.
5. Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardommon pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionaly (if the sauce starts to stick to the pan add some water)
6. After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.
7. Serve
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