More Breakfast Recipes

Posted by admin | Eggs,Meat,Recipes | Monday 30 June 2008 10:31 pm

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BREAKFAST BURRITO Serves 4

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INGREDIENTS

4 Flour Tortillas

4 Eggs

1 large Tomato diced

1/2 lb. Sausage

1 large Potato peeled and grated

1 cup Mozzarella or Cheddar Cheese grated

Salsa ( make your own delicious salsa )

PREPARATION

Cook ground sausage in pan, add potatoes, cook until brown. Drain the fat.

Warm the tortillas according to the instructions on the package package. Scramble the eggs. Season to taste with salt and pepper. Divide all ingredients evenly among the four tortillas.

Fold tortillas and serve immediately with salsa.

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Tandoori Diet?

Posted by admin | Diets & Dieting,Just Food Articles - writers invited,Meat,Poultry | Tuesday 27 May 2008 4:59 am

If you’re on diet and you just have to go out to dinner at a restaurant that serves Indian food, chances are the most healthy thing on the menu probably is the Tandoori Chicken.

Three people wrote in to say I’d forgotten the most interesting thing about Tandoori Chicken. That its good for dieters.
Hmm, maybe, but well I’m going to modify that a bit here.
If you’re on diet and you absolutely have to go out to dinner at a restaurant that serves Indian food, chances are the most healthy thing on the menu probably is the Tandoori Chicken. Dieticians suggest it. It will definately have less fat on it and in it than any other dish. I’ve seen dieting friends order a full Tandoori Chicken, where they would have otherwise had a leg piece, and then pat themselves on the back. Get real. Look at your plate. Use your head. Er, and skip the ghee on the Roti.

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Main Dish – Meat

Posted by admin | Eggs,Meat,Recipes | Tuesday 29 January 2008 6:37 am

You can make a large batch of meatballs and freeze them to use later in different sauces or in a host of different creations.

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SWEDISH MEAT BALLS in RED WINE SAUCE Serves 6
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INGREDIENTS
For the Meatballs
2 pounds/ 1 kg ground lean beef / pork / veal
2 eggs
1 cup milk
cream, meat broth or water
1/2 cup fine bread crumbs
1 1/2 tsp salt
1/2 tsp pepper
1 onion, chopped fine
1/4 tsp dry mustard
1/4 teaspoon allspice
a pinch of nutmeg powder

For the sauce
2 tablespoons oil
2 tablespoons all-purpose flour
1 cup beef broth/2 meat soup cubes dissolved in warm water
1/2 cup red wine or sherry

PREPARATION
Pre-heat the oven to 450F

Mix together all the ingredients for the meatballs by hand or by blender

Make them into balls about 1 1/2inch wide. Place them on a baking tray, not touching each other and bake for 10-15 minutes.

Meanwhile heat the oil in a saucepan. Remove from heat and add the flour and mix till smooth.

Add the broth to the oil-flour base in the saucepan. Heating this mixture, slowly add upto 1 cup of water or as required. Bring to a boil.

As it thickens, add the red wine or sherry. Remove from heat and pour over the baked meatballs.

Tip : You can make a large batch of meatballs and freeze them to use later in different sauces or in Spaghetti and MeatBalls or a host of different creations.

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Bananas, continued…

Posted by admin | Meat,Recipes | Sunday 11 February 2007 7:01 am

It’s been such an age since I’ve posted anything, but I had so many Banana recipes lined up, I can’t not put them in This one is particularly unique. A friend’s mom has probably concocted it, and I had it at her place years ago. So recently I called to get the recipe…

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BLANKET BANANAS Serves 4
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Tip : The ideal banana to use for any cooking is whats known as plantains, but really, any kind will do.

INGREDIENTS
4 bananas
1/2 a can pineapple slices
4 strips bacon
1 tsp cinnamon powder
Lime juice
Salt optional

PREPARATION
Slit the bananas lengthwise. If they’re very long cut in halves for ease of handling. No piece should be more than 4 inches long. Sprinkle lightly with the lemon juice to keep from blackening.

Cut the pineapple slices into long strips and place them between between two halves.

Wrap around with the bacon strips, holding them together with a toothpick if required.

Grill, broil or fry till the bacon is cooked through.

Sprinkle with cinnamon powder and serve.
Nice as a side with a spicy main course, or even as a breakfast course.

More Banana in your food

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One-Pot recipes

Posted by admin | Meat,Poultry,Recipes | Saturday 3 February 2007 11:34 pm

For One-pot recipes you need to just think one of each food type, – 1 base (pasta or rice), 1 (or at most 2) vegetables, 1 meat, 1 sauce, 1 spice and 1 topping, and you’ve got combinations that work brilliantly.
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TUSCAN WHITE BEANS with SAUSAGE
Serves 6
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INGREDIENTS

1 pound dried cannelloni beans (or kidney beans), soaked overnight
2 quarts water
2 medium onions, 1 cut in quarters and the other chopped
4 cloves garlic, minced
2 tablespoons chopped sage
1 bay leaf
2 teaspoons salt
1/2 pound sausage, casings removed and crumbled
1 carrot, peeled and chopped
1 celery, chopped
2 tablespoons fresh chopped parsley
1 cup canned chopped tomatoes, drained
1/2 cup grated Parmesan cheese

PREPARATION
Drain the beans. Combine the drained beans with water in a large pot and bring to a boil. Skim off the foam, reduce the heat to low.

Add the quartered onion, 2 of the minced garlic cloves, half the sage and the bay leaf. Season with 1 teaspoon salt and cover.

Allow to simmer for 1 1/2 hours until the beans are very tender. Drain and measure out 2 1/2 cups of the broth.

Meanwhile cook the sausage till it has browned lightly, about 7 to 11 minutes.

Add the chopped onions, carrots, celery and parsley. Cook, stirring occasionally, for about 10 minutes. Add the remaining garlic and cook for another minute.

Add the tomatoes, the remaining sage, reserved beans and reserved broth, and continue cooking for 30 minutes. Add salt and pepper as per taste.

Serve hot with grated Parmesan cheese and hot garlic bread.

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RICE and CHICKEN ONE-POT Serves 6
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INGREDIENTS
4 cups rice
4 onion chopped fine
6 Chicken legs & thigh
2 tsp. Sage
1 tsp pepper
2 vegetable or chicken soup cubes
½ tsp butter

PREPARATION

Saute the onions till golden brown.

Add the soup cubes, chicken and sage and 2 cups water and simmer for 5 minutes.

Add the rice and another cup of water. Simmer till the rice is almost done, probably another 20 minutes, stirring with a fork occasionally and adding a little more water if you need to.

Check for salt if the soup cubes were unsalted.

Add the pepper and a dollop of butter just before serving.

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