Wednesday, November 30, 2011

Spiced cobbler

Spiced cobbler


Cobbler Ingredients
6 medium pears, peeled, cored and coarsely chopped
2 c cranberry sauce
1 c fresh cranberries
1/2 c packed brown sugar
1 t pumpkin pie spice

Biscuit Ingredients:

3/4 c whole wheat flour
1/4 c cornmeal
3 T sugar
1-1/2 t baking powder
1/2 t pumpkin pie spice
1/4 c cold butter
1 egg, lightly beaten
1/2 c pumpkin puree
2 T half-and-half
2 t turbinado sugar

step 1
Preheat the oven to 375F. In a large bowl combine the chopped pears, cranberries, cranberry sauce, brown sugar and 1 teaspoon of pumpkin pie spice. Mix ingredients thoroughly and transfer to a large casserole dish. Bake covered for 30 minutes.

step 2
In the meantime, sift together the flour, cornmeal, sugar, baking powder and 1/2 teaspoon of pumpkin pie spice. Next using a pastry blender cut in the butter to form large pea-size crumbs. In a smaller bowl, combine the egg pumpkin and half-and-half. Add the pumpkin mix to the flour and stir until just combined.

step 3
Remove the fruit from the oven and spoon the biscuit topping over the top. Sprinkle with the turbinado and bake for another 30-40 minutes (or until a toothpick inserted in the center comes out clean), uncovered. Serve warm with whipped cream. 

Salmon fillet and cabbage with bacon

Salmon fillet and cabbage with bacon


Salmon fillet and cabbage with bacon


6 pieces of bacon, sliced into batons

1/2 red onion, thinly sliced

1/4 head of cabbage, shredded

1 tbsp water

4 salmon fillets

1 tsp olive oil

1 tsp butter

Cook the bacon in a wok for about 3 minutes, add the onion and cook until soft. Add the cabbage, stir frying for about 3 minutes. Add the water, cover and steam until crisp tender. Set aside and keep warm.

Season the fillets with salt and pepper, then saute in the butter and oil until just done and firm. Splash with tamari soy sauce, if desired, and serve with the cabbage.

Classic lobster bisque

Classic lobster bisque


1 fresh live Spiny lobster (Spider)
Lobster stock (reserved from Steamed Lobster recipe)
1 small tray of fish bones
2 carrots (chopped)
2 stalks of celery
1 large onion (chopped)
300g tomato paste
200g Bulla thickened cream
3 tbs white wine/brandy
2 tbs flour
1 tbs olive oil
1 tbs butter
Parsley (chopped)
Salt & pepper

Wash & boil the fish bone to prepare stock. Remove bones & set aside.

Take a deep breath. Position the tip of the knife blade & plunge it through to the cutting board to separate the lobster?s head & tail. Lobsters can have the body parts cut off & still be moving. Refrigerate to keep it fresh.

Heat oil & add butter. Fry the vegetables till soft & transfer into the pot of fish stock.

Add lobster & wine. Quickly remove the tail when it?s half-cooked.

Using a sharp scissors, cut under shell of the tail section & pull out the flesh carefully. Put the meat aside & throw the shells back into the stock & simmer until liquid reduced by half.

Remove shells & strain mixture by pressing gently down to extract liquid. Discard vegetables & shells but keep the head.
Return liquid to pot. Add paste, parsley & simmer for another 15mins.

When bisque is ready, stir in starch with cream. Stir over medium fire till thickened.

(Optional) If you?re using brandy, you may wanna remove the pot from the heat & pour in the cognac before stirring in the flour (step 9). Ignite the cognac with a long kitchen match & let the alcohol burn off.

Add the half-cooked lobster meat just before serving. Do not overcook.

Add wine & season to taste. Serve piping hot & garnish with parsley.

(Sauce for Steamed Lobster)
Mix well 1 tsp of flour with 1 tbs of water.

Bring ½ cup of bisque to boil & add starch to thicken the sauce. Add a dash of wine to give flavour & dribble on to the Mouth-watering Lobster Tail.

Friday, November 25, 2011

Caramel & coffee-infused crème brulee

Caramel & coffee-infused crème brulee

Caramel & coffee-infused crème brulee

For the Coffee:

1/2 cup whipping cream
2 teaspoons dark-roast coffee grounds (I use Folgers Dark Roast)

For the Custard:

6 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 1/2 cups whipping cream
1/3 cup caramel sauce
Boiled water
4 teaspoons raw sugar

For the Coffee:

In a small saucepan pour in the whipping cream and the coffee; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.

For the Custard:

Preheat oven to 325.
In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
Pour the caramel sauce in a separate bowl and add in 1 1/2 cups of whipping cream.
Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
Arrange 4 (6 oz.) ramekins in a roasting pan.
Divide the cream mixture among all the ramekins.
Pour enough boiled water (about 5 to 6 cups) to the roasting pan to come halfway up the sides of the ramekins.
Bake for 1 hour and 10 minutes.
When done, put the ramekins into the refrigerator for 40 minutes.
Preheat the broiler.
Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.
Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned.
Refrigerate for at least 3 hours before serving.
Serve cold.

Puffball piccata

Puffball piccata

Puffball piccata

about 10 puffball filets
1/2 c. flour
1/2 tsp salt
1/4 tsp ground black pepper
3 T olive oil
3 T butter
2 T minced sweet onion
1/2 c. white wine
3/4 c. vegetable broth
3 T capers
2 T lemon juice
3 T chopped parsley
lemon slices

1. You need to moisten the puffball filets, I used a water bottle to spray them lightly.
2. Mix the flour with the salt and pepper in a flat dish. Dredge the moistened puffball filets in the flour to coat.
3. Heat the oil in a sautée pan until hot, then add the butter. Quickly fry the filets in the hot fat until lightly browned, about 2 minutes on each side. Place the cooked puffball filets on a covered platter.
4. Using the leftover hot oil and butter in the pan, sautée the minced onion until translucent. Add the white wine and simmer until reduced by half.
5. Add the vegetable broth, capers, and lemon juice and continue to simmer until the sauce thickens slightly. Remove from the heat and adjust the salt and acidity with lemon juice if needed. Add the chopped parsley and pour the sauce over the reserved puffball filets.

Deviled eggs

Deviled eggs

Deviled eggs
10 hard boiled eggs.
1/4 cup mayonnaise.
1/4 cup neufchatel cheese.
2 tbsp sweet relish.
Dash of black pepper powder.
Dash salt.

Cut eggs in half. Remove yolks, blend together with cheese, mayo, relish, pepper, salt until well blended. Refill whites and serve.


Wednesday, November 23, 2011

Chocolate streusel coffeecake

Chocolate streusel coffeecake

2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1/3 cup chopped almonds
1 (18.25-ounce) package yellow cake mix
1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules, dissolved in 1/2 cup hot water, cooled
6 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, chopped - divided use

Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking pan.
Mix flour and sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in nuts.
Prepare cake mix according to package directions, substituting coffee for water. Pour batter into prepared baking pan. Sprinkle with half the chocolate, nut mixture and remaining chocolate.
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean; cool. Cut into squares.
16 servings.

Honey mushroom paprikas

Honey mushroom paprikas

3 c. packed honey mushroom caps, sliced
2 T oil
1 medium onion, diced
2 large cloves of garlic, minced
1 T paprika
1 tsp salt
1/4 tsp pepper
1-11.5 oz can V8
cooked egg noodles or dumplings

1. Blanch the sliced honey mushroom caps in a pot of water for a minute and drain.
2. Sautée the diced onion in the oil until soft, and add the minced garlic. Sautée for 2 minutes longer.
3. Add the paprika and the blanched mushrooms to the onions and garlic and cooke over medium heat for 10 minutes.
4. Add the can of V8, and cook for 10 minutes longer, until the liquid has reduced by half. Add the salt and pepper to taste, and serve over hot noodles or dumplings. Robert also likes this on bread.

Sweet potato cutlets

Sweet potato cutlets
Sweet potato cutlets

Sweet Potatoes-3 Medium
Ginger-1 inch crushed
Green Chillies-2 chopped finely
Ground Cumin-1 tsp
Ground Coriander-1 tsp
Kasoori Methi(dried fenugreek leaves)-1 tsp
Cornstarch-2-3 tbsps
Salt-to taste
Oil-for shallow frying


Wash the Sweet potatoes and bake it in the oven at 350 degress F for 50 mins- 1 hour until cooked.Take it out, peel off the skin, mash it and mix all the ingredients.Take some of the mix and flatten it between your hands, into round shaped patties.Heat oil in a skillet over medium heat.Shallow fry until nicely brown on both sides.Serve hot!

Sunday, August 28, 2011

Baked musseols

Baked musseols

Baked musseols

2 lbs large tahong (mussels)
¼ cup butter
6 cloves minced garlic
1 cup shredded cheddar cheese
8 oz cream cheese
½ cup bread crumbs
½ tsp salt
¼ tsp black pepper
1 tsp parsley flakes

1. Place tahong in a pan (no water), cover and cook over medium low heat. When shells open up, drain. Remove top shell.
2. Melt butter in microwave. Add minced garlic and stir.
3. Mix cream cheese and grated cheese together. Add salt, black pepper and parsley.
4. Brush each tahong meat with butter-garlic mixture, top with cheese mixture and cover with Panko bread crumbs.
5. Arrange tahong on a baking sheet. Bake in pre-heated oven with a low heat of 275F. Bake for 15 ? 20 minutes or until panko bread crumbs turned light brown.
6. Transfer to a serving platter. Serve warm.

Tuesday, July 19, 2011

Syrian Koshari

How to make a nice Syrian Koshari

Syrian Koshari

1 cup of Egyptian rice
1 cup small pasta
1 cup lentils love
3 links
1 teaspoon salt
1 large tomato
2 tbsp oil
2 cloves garlic
3 tablespoons vinegar

Prepared with garlic sauce and crushed tomatoes chopped small pieces and then swings with garlic in oil with the addition of vinegar and stir everyone for 10 minutes, then remove from heat.
Boil the rice with a half-teaspoon salt (the water is 2 cm in height from the surface of rice almost.
Reduce heat of the fire and let simmer until the pasta and climb the same way.
Driven lentils in 2 cups of water and let everyone that is cooked separately, cut the onion slices and put it in the pan until it becomes golden brown dark and Levy of the oil and after the maturity of all filtering the water then put the lentils and rice and pasta and then add the sauce and onions, roasted On the face.

Black Salad

How to make a Black Salad

Black Salad


2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin


Mix all ingredients in a bowl and refrigerate for 1 hour.

Monday, July 18, 2011

American mansaf

How to make a American mansaf

American mansaf 

4 cups rice washed and soaked Egypt
kilos of lamb "shanks"2 pieces of milk solid fist-sized1 cup peeled almonds4 slices of bread Almrkoq3 tablespoons finely chopped parsley Mufrowom2 tablespoons of food starch1 cup ghee or oil1 kilos of yogurt½ teaspoon turmeric.


American Mansaf1 - beats and solid milk soaked in water overnight and in the morning may be a break in the water and easily crushed in a blender
2 - rigid fails milk in a blender until it becomes smooth, soft and non-agglomerated
3 - enters the mix in a colander Albd soft even get rid of Alhabibatalsgarh.
4 - fail Alrib milk and add to milk and placed in rigid Kdrrr
5 - Wash the meat and climb to become a half-baked and then placed the meat on the milk while stirring.
6 - after boiling Alkhalait stir and reduce heat and simmer over Narrrr for an hour or until meat is tender, stirring from time to time
7 - Ikcherrr Boil the almonds and then divided into two parts and Ihamrrr in margarine until golden in color and lifted aside.
8 - wash the rice and stir to the fire the rest of the butter, then add the 5 cups of boiling water and after boiling rice to reduce the fire and left for a quarter of an hour
9 - Almrkoq bread is placed in the bottom tray 50 Sntmitrrrr large diameter and high edge.
10 - earns a little over rice Alkhbzzz then watering a little milk.
11 - put the rest of the rice and describes the meat on the front of the Chinese and garnish with parsley and Allowesz

Thursday, July 7, 2011

Lamb chops with mint yogurt sauce


8 lamb chops

1 tbsp butter

1/2 cup fresh mint

1/2 cup fresh cilantro

1 clove garlic

1 slice mango

1 tbsp lime juice

1/2 cup of plain yogurt

1 slice mango


Make the mint yogurt sauce by blending the mint, cilantro, garlic, mango, lime juice, yogurt, mango and salt until smooth.

Saute the lamb chops in the butter until cooked to taste. Serve with the mint yogurt sauce.

Friday, July 1, 2011

Grandma's blackberry cobbler

yeah a nice dessert , i would eat every day its :

Grandma's blackberry cobbler


8 c blackberries, fresh or frozen
1-1/2 c sugar
6 T flour
2/3 c water (if fresh)
1-double-shortening crust


Preheat oven to 375F. In a large bowl combine the blackberries, sugar and flour. Add the water if the blackberries are fresh. Omit the water if the blackberries are frozen. In a greased 9”x13” pan place the larger of the prepared crusts. Next add the blackberries. Cover with the remaining crust.

Pinch the two crusts together to seal and cut excess dough from the edges. Use a fork to poke a few holes in the crust and sprinkle with a little bit of milk . Bake at 375F for 45-55 minutes. Blackberries will be boiling and the crust will be a golden brown when complete. Let the cobbler cool for about an hour before serving. Serve on its own, with milk poured over the top, or a la mode.

Mushroom ragout

In a simple word describe this nice recipe is a Simple Recipe. which you can make it in Just 10 Minutes. its :

Mushroom ragout


1 lb of mushrooms, sliced thick

1 red bell pepper, diced

3 shallots, sliced thin, vertically

3 large cloves, slice thin, vertically

3 tbsp butter

1/2 cup white wine

Salt and pepper


Saute the shallots, garlic and bell pepper in the butter until the shallots have wilted. Add the mushrooms and cook, stirring, for about 3 minutes. Season with salt and pepper. Add the white wine, turn up the flame and boil for about 3-5 minutes.

Champagne risotto with truffle oil

Today we Have an easy recipe which any one can make it. its a

Champagne risotto with truffle oil


3 c chicken stock
2 T vegetable oil
1/4 c butter
2 shallots, diced
1 leek, diced
1-1/2 c Arborio rice
2-1/2 c Champagne, or dry sparkling white wine
1/2 c SarVecchio
12 large cooked shrimp
1 T truffle oil
Salt and pepper to taste


Add the chicken stock to a sauce pan and bring to a boil. Reduce the heat and maintain a simmer over low heat while using the stock for the risotto. Add the shrimp to the stock to heat while working on the risotto.

In a larger sauce pan heat the oil and the butter over medium heat. Add the shallots and leeks and cook, stirring constantly for 2 minutes. Reduce the heat and the Arborio and mix to coat. Cook for about 2-3 minutes or until the grains are translucent. Next pour in half of the Champagne and cook, stirring constantly, until reduced?about 1-2 minutes.

Gradually add the hot chicken stock, one scoop at a time and stir constantly until it is absorbed. Continue adding stock and stirring until absorbed. Increase the heat to medium again so that the liquid bubbles. Repeat for 20 minutes or until all of the liquid is absorbed.

Once the chicken stock has been absorbed, stir in the remaining Champagne and cook for another 2-3 minutes, or until the liquid is absorbed and the rice is creamy. Remove the risotto from the heat and stir in the SarVecchio until melted. Season with salt and pepper.

To serve, spoon desired amount into bowls and garnish with shrimp and truffle oil. Makes 2-4 servings.

Thursday, June 30, 2011

We returned after a long interruption

Greetings to you my dear friends

I apologize to you most apologize, for I stopped blogging for a long time. But that was the compelling circumstances befell me. But I came back and this is important and I miss you, beloved and my blog and which have been some improvements and developments in the hope that you like it.

Right I do not know what to say to you, but I want your support to return strongly to
the blogging again, in order to provide you with the best recipes around the world and from various international cuisines.

Loving you always

Sunday, May 29, 2011

Summer Pasta Salad Recipes


1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 T. orange juice
2 T. water
1 T. sugar
3/4 t. salt, plus more to taste
2 cups fresh Italian parsley
8 ounces cherry tomatoes, halved
1 cup raw almonds
1 lb. pasta, such as penne or spirals
Freshly ground black pepper, to taste

Preparation :

In a large mixing bowl, whisk together the olive oil, lemon juice, orange juice, water, sugar, and salt until well combined. Add the parsley, cherry tomatoes and almonds, tossing until well mixed. Set aside.

Boil the pasta according to the manufacturer's instructions. Drain in a colander and run under cold water for about 30 seconds, shaking the excess water from the noodles. Toss the pasta with the parsley-dressing mix, stirring until well mixed. Lightly season with salt and freshly ground pepper. Chill for 30 minutes or until ready to serve. Serve cold.

The Best Potato Salad


6 eggs
10 red potatoes
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped
1/4 cup pepperoncini (optional)
1/4 cup sliced black olives (optional)

Preparation :

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch। Cover the saucepan and bring the water to a boil over high heat। Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.

Place the potatoes into a large pot and cover with water। Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.

Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Very Simple Potato Salad


3 red potatoes
2 eggs
1 1/2 cups creamy salad dressing

Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
Peel the eggs and cut around the egg white; keep the yolk whole.
Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.