1/2 C. butter
6 T. flour
4 C. milk
1 t. salt
Melt butter in saucepan, add flour, salt and blend. Whisk in milk and cook until thick. Set aside to cool.
1 bunch broccoli
1/2 of a large Cauliflower
1/2 C. red roasted pepper diced
10 oz. frozen chopped spinach
1/2 C. minced green onion
1 C. frozen peas
Blanch broccoli and cauliflower. Run cold water over to stop the cooking. Drain well. Cut into small pieces.
Defrost chopped spinach. Drain and squeeze dry.
Add prepared vegetables to cream sauce. Make sure the vegetables are as dry as you can get them or they will dilute the cream sauce. Mix vegetables and cream sauce.
Add 1 C. Parmesan Cheese.
salt and pepper to taste
1 1/2 t. basil
16 oz. carton small curd cottage cheese
2 eggs beaten
Your filling is now ready.
1 large package Lasagna Noodles
* 150 g daging sapi
* 50 g bayam
* 50 g soun
* 50 g daun bawang
* 100g tahu putih
* 50 g jamur kuping
* 50 g rebung
* saus sukiyaki
Cara Membuat :
* Daging sapi dipotong tipis. Bayam dibersihkan, soun disiram air panas. Daun bawang dipotong miring, rebung dipotong tipis. Jamur kuping direndam air hangat. Tahu putih digongso dengan minyak sedikit (agar tidak hancur).
* Saus Sukiyaki:
o 1/5 liter kikkoman shoyu
o 1/2 liter mirin
o 1 sm gula pasir
o 5 g penyedap
o 1 sloki sake
Semua dicampur dan didihkan, tapi jangan terlalu lama. agar tidak gosong.
* Panaskan pan dengan sedikit mentega (lemak sapi lebih baik). Masukkan sedikit demi sedikit sayuran diatasnya (bergantian dengan daging sapi) lalu siram dengan sausnya (sedikit demi sedikit). Jika telah masak dapat langsung dinikmati.
1 tsp butter
2 Tbsp softened butter
1 cup parsley, chopped
chopped chives to taste
1 Tbsp mint, if desired
2 tsp roasted garlic (from a jar)
2 cups chicken broth mixed with 3 cups water
onion powder to taste
1-1/2 cups Arborio rice
1/4 cup evaporated milk (or whole or half & half)
3 Tbsp Parmesan cheese
In a food processor, put the 2 Tbsp butter, parsley, chives, mint and garlic and process to almost a paste.
In a saucepan, simmer the broth & water.
In another pan, melt the 1 tsp butter, add onion powder and rice and saute till rice glistens, about 2 minutes. Add hot broth, 1/2 cup at a time, stirring till liquid is absorbed.
Do this till rice is al dente, about 20 minutes – you may not need all of the broth.
Add evaporated milk and heat and stir. Add herb paste and Parmesan; stir.
1. 2 1/4 lbs chicken wings
2. 4 cups vegetable oil
3. 1/4 cup butter
4. 5 tbs Frank- Durkees red hot cayenne pepper sauce
5. 1 stalk celery
6. blue cheese dressing
Trim and separate the wing bone from the drummette.
Heat the oil to 370 F. Deep fry the wings a feww at a time. 10 minutes each batch. Be sure to maintain the oil at the set temperature.
Reserve hot in the oven.
Melt butter in a saucepan and add the hot sauce.
Toss the chicken wings over the sauce to coat.
Place chicken wings in a saucepan and broil wings for 3-5 minutes.
Make sure the wings do not get burned.
While wings are cookin, cut celery into sticks.
Blue cheese dressing is to serve as a dip for both the wings and celery.
Place the chicken wings in a serving bowl and serve them with the celery and dip.
1 small onion
2 cloves garlic
1 lb. lean ground beef (or veal)
1/3 cup breadcrumbs
1 tbsp. fresh parsley
1 tsp. dried oregano
1 tsp. salt (or to taste)
1/2 tsp. fresh black pepper
Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and mix by hand until well blended.
Roll into 1-inch balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs.
2 tbsp. olive oil
2 small onions, finely chopped
4 cloves garlic, finely chopped
4 28 oz. cans plum tomatoes
2 tsp. salt
1 tsp. fresh black pepper
Bunch fresh basil, chopped
Heat olive oil in large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon. Add seasoning and bring to a boil.
Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with spaghetti or linguini.
Serves 8 to 10.
1 T. fresh thyme leaves or 1 t. dried
2 T. balsamic vinegar
1 t. olive oil
1/4 t. salt
4 small red potatoes, each cut into 8 wedges (if the potatoes are large, make smaller chunks)
4 garlic cloves, thinly sliced
1 small yellow squash, cut into 2 inch pieces
1 small zucchini, cut in 2 inch pieces
1 small red bell pepper, cut into 2 inch pieces
1 small sweet onion, cut into 12 wedges
1 1/4 C. shredded provolone
1 recipe pizza dough
Preheat oven to 425°F.
Roll pizza dough onto large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425°F. for 7 minutes; set aside.
Preheat oven to 500°F.
Combine thyme leaves and next 8 ingredients (thyme through onion) in a bowl; toss well. Place vegetable mixture in a 13 x 9 inch baking dish. Bake at 500°F. for 15 minutes, stirring halfway through cooking time.
Reduce oven temperature to 425°F. Sprinkle half of cheese over pizza crust. Arrange roasted vegetables over cheese, and top with remaining half of cheese. Bake at 425°F. for 12 minutes or until crust is lightly browned.
Makes 6 servings.
1 large Imperial, Vidalia or other sweet onion, peeled and chopped (about 2-1/2 cups)
2 cloves garlic, crushed through a press
1 tablespoon butter
1 tablespoon olive oil
1 cup arborio rice, dry
1 cup frozen chopped spinach
1/2 teaspoon salt
1/2 cup dry white table wine, such as chardonnay
2 (14.5-ounce) cans vegetable broth, heated
6 spears of fresh asparagus, cut into 1/2-inch pieces
1/4 cup finely chopped fresh tarragon leaves or fresh basil leaves
1/4 cup grated Parmesan cheese
In a large saucepan, melt the butter and olive oil together over medium heat. Add the onions and garlic and cook for 5 to 7 minutes, or until onions are transparent and soft. Stir in the arborio rice, spinach and salt; cook for 1 minute. Stir in the wine and bring to a boil.
Cook, stirring frequently, until the wine is absorbed into the rice. Stir in the vegetable broth, one-half cup at a time, allowing the broth to be absorbed before adding more broth. Adjust the heat so that the broth simmers but doesn’t boil away.
When adding the last half-cup of broth, stir in the asparagus spears and cook until the broth has been absorbed and the asparagus is tender.
Stir in the tarragon or basil leaves and Parmesan cheese. Turn off heat and allow to stand 5 minutes or until ready to serve. Rice should be creamy and moist, not dry, when serving. If the rice stands too long, stir in a little milk to moisten.
1 1/2 cups Alfredo sauce, store-bought or your favorite recipe
1/4 cup pesto
4 ounces chicken breast, boneless, skinless, grilled and 1/4-inch julienne cut
1/2 cup broccoli florets
1/4 cup red bell pepper, roasted, 1/4-inch julienne cut
1/4 cup flat-leaf spinach
8 ounces penne pasta, cooked
1 tablespoon Parmesan cheese, shaved
Focaccia bread, to garnish
In a medium saucepan, heat the Alfredo sauce over medium heat. Whisk in the pesto and heat 2 minutes. Stir in the chicken, broccoli, roasted pepper and spinach. Heat 3 minutes more. Add the pasta and toss to incorporate.
Continue to heat until the sauce clings to the pasta. Garnish with shaved Parmesan and serve with focaccia.
Makes 1 generous serving or 2 to 3 regular portions.
* 450 g daging sapi (has dalam)
* 2 sm kikkoman shoyu (kecap kikkoman)
* 2 sm makan mirin (sake manis)
* 1 ons jahe
* 1 st cuka
* 1 st gula
* 4 g garam
* 2 g lada
Cara Membuat :
* Daging dipotong menjadi 6 bagian (jangan terlalu tebal), lalu tusuk dengan tusukan sate menjadi 3 tusuk. Jahe dikupas kulitnya lalu parut. Campur dengan kecap kikkoman, mirin, cuka, gula dan garam, sebagai saus perendamnya.
* Semua daging dimasukkan kedalam saus, rendam. Setelah itu panggang, dan setiap kurang lebih 5 menit, celupkan kembali kedalam saus. Lakukan berulang-ulang, sampai matang.
* Setelah matang, cabut tusuk satenya, dan taburkan lada diatasnya.
10-12 oz. curly pasta, cooked
2 Tbsp. butter
1/2 chicken, cooked, deboned & diced
2 Tbsp. flour
1 can chicken broth
1 Tbsp. Dijon mustard
1/2 Tbsp. regular mustard
grated peel of 1 lemon
1/2 c sour cream
In a saucepan melt butter. Add flour and stir to combine. Add broth, a little at a time, stirring. Bring to a boil. Cook for about 3 minutes over medium heat.
Add chicken to creamy mixture in saucepan. Add mustards and lemon peel. Finally, add sour cram.
Drain pasta well. Place on a hot serving dish. Heat sauce over medium low heat. Distribute evenly over hot pasta.
Serve pasta in individual serving dishes with sauce on the side. Sprinkle with chopped chives.