Recipes ~ Page 2 din 22

How to cook and what to use, how to eat and what to eat. Recipes from all over the world.

Seasoned Country-Fried Chicken

Serves: 4 Work Time: 30 minutes Total Time: 30 minutes 1 cup all-purpose flour 2 teaspoons pepper 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon poultry seasoning 1/4 teaspoon garlic powder 1 egg, beaten 1/2 cup milk 1 2 1/2- to 3-pound broiler-fryer, cut up Vegetable oil Combine first 6 ingredients in a plastic bag; shake to mix, and set aside. Combine egg and milk; …

Herbs and Spices: The Transformers – Cilantro

CILANTRO is an ancient Asian herb that resembling flat-leafed parsley, but with a significantly more pungent and musky flavor. Cilantro is grown just like parsley: Buy a small seedling from your local nursery early in the growing season (from seed takes too long for most zones). Plant it in dry soil and full sun. Keep an eye on it when the weather gets hot or …

Herbs and Spices: The Transformers – Ginger

Since ancient times herbs and spices have played important roles. Wars have been waged and the New World discovered in their pursuit. They transform and glamorize every day foods into a new experience for the palate. Ordinary becomes “wow”… children actually eat their vegetables (what a concept!) and hors d’euvres become an exploration of taste and style.  Each recipe is followed by some growing and …

Island Roasted Chicken with Thyme Mustard Sauce

Serves: 3-4 Heat Level: 4-5 out of 10 possible Ingredients: Seasoning Mixture: 1/2 tsp ground allspice 1/2 tsp ground nutneg 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp ground cayenne pepper 1/4 tsp salt Thyme Mustard Sauce: 3/4 cup heavy cream 1/4 cup Dijon Style Mustard 3 T fresh thyme leaves, stems removed Main Dish: 3-4 lb whole chicken washed inside and out …

Jay’s Jamaican Jerk Chicken

Serves: 3-4 Heat Scale: 7 out of 10 possible Ingredients: 2 fresh Habaneros or 4 dried habaneros, stems removed 1 large onion, peeled and quartered 3/4 cup Soy Sauce 1/2 cup red wine vinegar 1/4 cup vegetable oil 1/4 cup brown sugar 2 tablespoons fresh thyme leaves 1 teaspoon course ground pepper 3/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 …

Salsa Verde

Ingredients: 1 lb Tomatillos (approximately 15) 1/4 Onion 1 clove garlic 1/4 tsp lime juice 1 dash grated lime peel 2 tsp dried oregano 2 fresh Jalapeño pepper seeded and deveined 1/2 tsp finely ground pepper 3 Jalapeño peppers en Escabeche (canned pickled jalpeños) – plus 1 T juice from can. 1 tsp salt 1 tsp sugar 1/2 cup minced cilantro leaves (about 1/2 a …

Chipotle Tomatillo Salsa

(Adapted from a recipe in “The Great Salsa Book” by Mark Miller, Ten Speed Press, Berkeley, California). Yield: about 2 cups Heat Scale: 5 or 6 (0 = no heat, 10 = extremely hot) Ingredients: 1 pound fresh tomatillos (about 15 medium sized) 1 large clove garlic ½ teaspoon salt ½ teaspoon sugar 4 chiles from canned Chipotles en Adobo (note 1) 2 tablespoons of …

Cooking with artichokes

How do you properly prepare fresh artichokes? I’ve eaten canned and frozen artichokes and I’ve always wanted to try to cook them when they come in season, but they seem complicated. Springtime and early summer are just the season for a surprise package of low-calorie, high-fiber eating from the California coast. Artichokes are edible flower buds and one of the oldest foods known to mankind. …

The Secret to Succulent Crabcakes

When making deviled crab or crab cakes, how do you prepare the crab — cooked or uncooked? I sure hope you’re not talking about whole crabs. Even though I love the meat from spicy-boiled hard-shell blue crabs on the Eastern shore, I always buy canned crabmeat for cakes. Most canned crabmeat is fully cooked, or at least pasteurized. There is, however, one important step you …

Back on the ranch: Reduced-fat dressings that pass the taste test

Do you know a recipe for natural-style, reduced-fat ranch dressing? The person I’m trying to find it for is allergic to most additives. Thank heaven someone is still down on the ranch cookin’ from scratch. Yes, I have an easy recipe for you! I was raised on bottle dressings; my mother filled the refrigerator door with a full supermarket selection of them. Since I became …

Creating great stir-frys without soy sauce

I used to do a lot of stir-frying, but my son has developed allergies to bean products, including soy. Can you suggest something I can substitute for soy sauce? When I stir-fry, soy sauce is only one of many aromatics I use to flavor the ingredients. Often, I don’t even use soy sauce. Have no fear for your stir-frys — you have lots of options. …

Turkey and Bean Burritos

Regular, full-fat burritos are delicious but not diet-conscious. For those of you who love Mexican food, this slimmer version — which substitutes turkey and reduced-fat cheese for ground beef and high-fat Cheddar — can become a staple. Serve it with Black Beans and Rice for an authentic, but healthful, meal. Makes: 10 servings Per serving: Calories: 231 Fat: 4.3 g. (17% of calories) Fiber: 1.4 …