Category — Dinners
Honey Carrots with Lime
Honey Carrots with Lime
This recipe is a twist on Honey Carrots that will make the perfect vegetable side dish for your dinner parties.
Ingredients:
3 tablespoons olive oil
2 pounds baby carrots
3 tablespoons honey
2 tablespoons butter
Juice of one lime
Salt and pepper to taste
Method:
In a large pan, boil the carrots just covered with water for approximately 5 to 7 minutes, until slightly tender.
Drain the water and return the carrots to the pan.
Add all the remaining ingredients and simmer over a low heat for approximately 10 minutes, stirring occasionally, until the carrots start to brown.
Serve hot.
April 23, 2008 No Comments
Bonfire Night Chilli
Bonfire Night Chilli
This is a great recipe to serve after a cold night watching fireworks and enjoying a bonfire.
Ingredients:
1 1/2 pounds minced (ground) lean beef
1 clove Garlic, minced
2 tsp ground Cumin
3 cups chopped tomatoes (tinned or fresh)
1 cup beef stock
1 tbsp Tabasco sauce (optional)
1 large Onion, finely chopped
3 tbsp mild chilli powder
2 tbsp tomato puree
2 cups chicken stock
2 tbsp cornstarch
1 tbsp cayenne pepper
1 tin red kidney beans, rinsed
salt and pepper to taste
Method:
Sauté the meat in a large pot until browned, add the onion and cook until soft. Add the garlic, chili powder, cumin, tabasco, tomato puree and tomatoes, and cook over a medium heat.
Mix the two stocks together in a bowl, add the cornstarch and mix well. Add the mixture to the pot, stir, and simmer gently. Add the rest of the ingredients, stir well and simmer for a further 15 minutes.
Serve over baked potatoes.
February 18, 2008 No Comments
Chicken with White Wine & Pasta
Chicken with White Wine & Pasta
by: Bek Davis
Here is a great recipe that is so simple to make. You will find that most of the ingredients are relatively inexpensive as well. Happy Eating!
Recipe:
3 Tbsp. Olive Oil
1/2 C. Chopped Onions
4 Tbsp. Chopped Garlic
Sautee all of the above until onions start to turn a bit brown.
Add all of the following…
1/2 C. White Wine
Let simmer on medium heat for about 5 mins.
Add all of the following…
White Wine into a wine glass, and enjoy for yourself!
Add one of the following…
1 C. canned red sauce
1 can stewed tomatoes
1 can chopped tomatoes
4 chopped fresh tomatoes
Let simmer for about 5 mins.
Add one of the following…
4 chicken quarters
4 chicken breasts
Add all of the following…
4 sprigs of Fresh rosemary (I leave them whole and remove once dish is completed)
Salt & Pepper to taste
Pleace in 400 degree oven & cook until chicken reaches an internal temp. of 180 degrees.
Add all of the following…
At this point, you should be ready for your second glass of wine! Enjoy!
Serve over a bed of pasta.
Garnish with parm.
Tips from Chef Bek:
* Wheat pasta can be substituted for white.
* Dried Rosemary can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the white wine. * Cooking spray can be substituted for the oil you sauté your vegetables with. * Fish can be substituted for chicken.
About The Author
Bek Davis is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended website: http://modernmom.info.
February 18, 2008 No Comments
Three Bean Enchilada Chili
Best Recipes: Three Bean Enchilada Chili
by: Donna Monday
A chili recipe with three kinds of beans means three times the flavor!
1 tablespoon vegetable oil
1 cup onion, chopped
1 cup green bell pepper, chopped
1 (28 oz.) can crushed tomatoes, undrained
1 (15 to 16 oz.) can pinto beans, rinsed and drained
1 (15 to 16 oz.) can dark red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) can enchilada sauce
1 teaspoon dried oregano leaves
Tortilla chips, broken (optional)
Cheddar cheese, shredded (optional)
Directions
Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp but slightly tender.
Stir in remaining ingredients, except tortilla chips and cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes to blend flavors, stirring occasionally.
Sprinkle each serving with tortilla chips and cheese.
About The Author
© Donna Monday
Cha…cha…cha…it’s chili time!
http://www.best-chili-recipes.com
February 17, 2008 No Comments
Amuse-Bouche – The Hot Trend in Entertaining
Amuse-Bouche – Find Out About This Hot Trend In Entertaining
by: Geoffrey Cook
Amuse-bouche is becoming the hottest trend in foods and entertaining. If you enjoy offering your guests interesting fare that always gets raves you should consider learning about the seduction of amuse-bouche.
WHAT IS AMUSE-BOUCHE?
The word amuse-bouche is a french expression, literally translated “mouth-amuser”. And no wonder – amuse-bouche are snappy, single bite creations which combine intense taste sensations in an artistic form.
Amuse-bouche is different from your typical hors d’oeuvres. It is most often offered when guests are seated at the table. Amuse-bouche not only offers guests something to taste while waiting for the dinner, but also sets the ‘flavor’ of the evening. The amuse-bouche should compliment the dinner as well as give guests a sample of the quality of the meal to come.
WHAT CAN I MAKE FOR AMUSE-BOUCHE?
Amuse-bouche concentrates on flavor; often combining simple, intense flavors alongside rich, multi-faceted ones. The focus is on savoring and appreciating the full flavor of a single bite; much as you savor the intensity of a shot rather than having a full cup.
The amuse-bouche can be a combination of bite size, single ingredient bites arranged artfully on a plate or a combination of flavors offered as one serving on a Chinese spoon. You may also choose a rich, flavorful soup (such as vichyssoise) presented in a shot glass along with a spoon.
The key to a good amuse-bouche is quality ingredients. Whether you’re offering simple mandarin slices alongside a savory salmon mousse or a skewered shrimp with a complex marinade, you will want to use the highest quality and most decadent ingredients you can obtain.
PRESENTATION
Second only to quality ingredients and full flavor is presentation. Amuse-bouche follows the French tradition of artistic presentation. Find amuse-bouche ideas online and take note of the visual presentation. While not complex, the resulting impression is one of style and attention to details. Garnish sparingly and preferably use a simple white plate for optimum presence.
If you are so inclined you may wish to entertain your guests with a variety of amuse-bouche at an evening gathering rather than simply a prelude to a sit down dinner.
You may also choose to compliment your amuse-bouche with a well chosen wine. Some recipes will indicate a suitable wine or you can base your selection on the dominating flavor of the amuse-bouche.
There are several fine recipe books to guide you as you begin exploring the pleasures of amuse-bouche, but let your creative spirit shine as you take inspiration from the simple pleasures of flavor and entertaining and create your own unique ‘mouth-amusers’ for your guests.
About The Author
Geoffrey Cook
You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! http://www.free-recipe-books.com.
February 17, 2008 No Comments
