Saturday, May 24, 2008

Taiwan Foods

This foods are originated in taiwan. Many filipino really like thier foods.


This tacos has a natural ingredients like vegetable and other healthy Ingredients.

Cup Cakes

This delicious cup cakes is made out of different Ingredients.


This kind of food is so healthy because of its ingredients.

Healthy Sandwich

I like to eat this sandwich in the afternoon, because it fills my stomach whenever i am hungry.


This kind of foods must be enjoyed during gatherings and watching movies.


Healthy foods must be served during catering time.


Eating brockley makes your body healthy and strong.


Playing with fruits and eating them really makes you healthy.

Thursday, May 15, 2008

Broccoli Rabe

8 ounces whole-wheat shells, fusilli or chiocciole
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 (19 ounce) can cannellini beans, rinsed
2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded fontina cheese
2/3 cup Toasted Breadcrumbs, optional (see Tip)

Cooking Directions:
Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.
Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.
Yield: 4 servings

Wednesday, May 14, 2008

Chiken Salad

1 large poblano, chopped
1 large garlic clove, smashed
1 scallion, cut into 1-inch lengths
1/4 cup cilantro leaves
1/4 cup fresh lime juice
1 pinch salt
1 pinch sugar
7 tablespoons vegetable oil, divided
2 ears of corn, shucked
1 large roasted chicken breast, boned and sliced crosswise
1 bunch watercress, thick stems discarded
1 cup mixed small tomatoes, quartered lengthwise
1 small Hass avocado, cut into 1/2-inch pieces
Freshly ground pepper

Cooking Directions:
Light a grill. In a mini food processor, combine the poblano, garlic, scallion, cilantro, lime juice, salt and sugar and puree. With the machine on, add 6 tablespoons of the oil in a thin stream.
Rub the corn with the remaining 1 tablespoon of oil and grill until lightly charred. Cut the kernels off the cobs.
Arrange the chicken on plates and surround it with the watercress, grilled corn, tomatoes and avocado; season lightly with salt and pepper. Pass the poblano vinaigrette at the table.
Yield: 4 servings

Cumin Lamb

1 tablespoon cumin seeds
2 teaspoons black peppercorns
1/8 teaspoon Cardamom seeds
2 whole cloves
1 dried red chile, crumbled
1/4 cup cashews, coarsely chopped
2 tablespoons dry red wine
1/8 teaspoon ground mace or nutmeg
2 cups plain low-fat yogurt
2 lemons, juiced
2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
1 large mango, peeled, fruit cut off the pit
2 cups cilantro leaves
1 cup mint leaves
2 teaspoons chopped shallots
1/2 teaspoon chopped garlic
Vegetable oil, for brushing

Cooking Directions:
In a small skillet, combine the cumin, peppercorns, cardamom, cloves and chile and toast over moderate heat for 1 minute. Transfer to a spice grinder and let cool. Grind to a powder and transfer to a large bowl. Finely grind the cashews. In the bowl, mix the spices with the cashews, wine, mace, 1 cup of the yogurt and the juice of 1 lemon. Season with salt. Stir in the lamb and refrigerate for 1 to 2 hours.
Cut half of the mango into 1/3-inch dice and coarsely chop the rest. In a food processor, coarsely puree the cilantro, mint, shallot, garlic and coarsely chopped mango with the remaining yogurt and lemon juice. Transfer the chutney to a bowl. Stir in the diced mango and season with salt.
Light a grill. Thread the lamb onto eight 8-inch skewers. Brush with oil and grill over a hot fire until medium rare, about 3 minutes per side. Serve at once with the mango chutney.
Yield: 4 servings

Sunday, May 4, 2008

Chiken Satay

2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

Cooking Directions:
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
Preheat a grill to high heat.
Weave the chicken onto skewers, then grill for 5 minutes per side.
Yield: 12 servings

Lime Ice

1 cup sugar
2 teaspoons freshly grated lime zest
1/3 cup bottled Key-lime juice or fresh lime juice
2 1/2 cups boiling water
1 cup nonfat or low-fat plain yogurt

Cooking Directions:
Combine sugar, lime zest and lime juice in a heatproof bowl. Add boiling water and stir until the sugar has dissolved. Cover and refrigerate until chilled, about 1 hour or overnight.
Add yogurt to the lime mixture and whisk until smooth. Pour into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Yield: 8 servings

Chicken with ground peanuts

4 teaspoons extra-virgin olive oil, divided
2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into bite-size pieces
1/4 teaspoon salt
1 pinch of freshly ground pepper
1 large onion, chopped
1 red bell pepper, chopped
6 plum tomatoes, chopped
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1/4 cup dried shrimp
1/4 cup roasted peanuts
1 (14.25 ounce) can reduced-sodium chicken broth
3/4 cup "lite" coconut milk

Cooking Directions:
Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add chicken, salt and pepper and saute, stirring often, until cooked through, about 5 minutes. Transfer to a medium bowl and set aside.
Heat the remaining 2 teaspoons oil in the pot over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.
Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground. Transfer to a small bowl. Add peanuts to the processor and process until finely ground. Combine the ground shrimp (or fish sauce), if using, with the ground peanuts.
Add broth, coconut milk and the peanut mixture to the pot. Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook until heated through, about 2 minutes.
Yield: 8 servings

Gingered Gelatin

1 (20 ounce) can pineapple tidbits
1 (6 ounce) package lime gelatin
1 1/2 cups boiling water
1 cup ginger ale, chilled
1/4 teaspoon ground ginger

Cooking Directions:
Drain pineapple, reserving juice; set the pineapple aside. In a bowl, dissolve the gelatin in water. Stir in ginger ale, ginger and the reserved juice. Chill until syrupy, about 45 minutes. Fold in pineapple. Transfer to a 6-cup mold coated with nonstick cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Yield: 12 servings

Irish Lamb Stew

2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
3 large leeks, white part only, halved, washed and thinly sliced
1 (14 ounce) can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed parsley leaves, chopped

Cooking Directions:
Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
Yield: 8 servings

Banana Corn Fritters

3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground chipotle chile (see Ingredient note) or cayenne pepper
1 1/4 cups roughly mashed bananas
1 large egg
2 tablespoons milk or buttermilk
2 tablespoons canola oil, divided

Cooking Directions:
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.
Yield: 5 servings

Walnut Cake

8 large eggs, at room temperature
1 cup granulated sugar, divided
1/2 cup packed dark brown sugar
1 1/2 cups toasted ground walnuts (see Tip)
2 teaspoons vanilla extract
6 tablespoons all-purpose flour
1/3 cup cocoa powder, sifted
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup orange marmalade or other jam, such as apricot or raspberry
1 teaspoon confectioners' sugar

Cooking Ingredients:
Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour.
Crack 2 eggs into a large bowl. Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.
Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside.
Clean and dry the beaters. Add brown sugar and the remaining 2/3 cup granulated sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula; beat in the toasted ground nuts and vanilla until combined. Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down the sides as needed. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan.
Place the pan in the oven and reduce heat to 325 degrees F. Bake the cake until set, puffed and spongy but nonetheless firm, 40 to 45 minutes. Transfer to a wire rack and let cool completely, about 2 hours. As it cools, the cake will shrink away from the sides of the pan.
Remove the pan's side. Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate. Slice the cake horizontally into two layers with a long, thin knife. Gently lift off the top. Spread the marmalade (or jam) over the bottom layer and replace the top. Do not press down. Sprinkle with confectioners' sugar just before serving.
Yield: 12 servings

Shrimp Banh

1 large carrot, peeled and shredded
2 tablespoons rice vinegar
1/3 cup chopped fresh cilantro
2 1/2 tablespoons reduced-fat mayonnaise
2 1/2 tablespoons low-fat plain yogurt
3/4 teaspoon fish sauce
1 tablespoon lime juice
1/4 teaspoon cayenne pepper
3 12-inch baguettes, halved lengthwise
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed
18 thin slices thin slices cucumber
3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

Cooking Directions:
Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Yield: 6 servings


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