Sarah'sRecipes

Ingredients

3/4 pound of bacon, diced
1 cup of onions, chopped
1 quart of milk
2 teaspoons of celery salt
1/2 teaspoon of celery salt
1/2 teaspoon of pepper
1/4 teaspoon of Tabasco sauce
2 cups of elbow macaroni
1 cup of cheese, grated
1/2 cup of pimiento, chopped

video poker

How to make Bacon Macaroni and Cheese

In a large skillet, cook the bacon and onion over low heat for 15 minutes. Drain drippings. Add milk, celery salt, pepper and Tabasco. Heat to boiling, gradually add macaroni so that milk continues to boil. Simmer, uncovered for 20 minutes, stirring often. Add cheese and pimiento, stir until cheese melts. Serve hot. Serves 4 – 6

Ingredients

1 11g MAGGI Shrimp Broth Cube dissolved in
8 cups water
1 thumbsize ginger, crushed
2 pieces tanglad leaves (lemongrass) tied to a knot
3 pieces finger chilies, sliced thinly diagonally
1/2 cup taingang daga (or black woodear fungus), soaked
1 1/2 cups tofu, cut into cubes
1/2 cup thinly sliced cucumber
1/4 kg medium prawns, peeled & deveined, tails intact
2 bunches mustasa leaves
1 25 g. pack MAGGI Sinigang sa Sampalok with Gabi
patis to taste
wansoy leaves to garnish

Dating

How to make Hot and Sour Prwn Soup

1. Bring broth to boil; add ginger, tanglad leaves, and chilies.
2. Simmer about 15 minutes then discard ginger and tanglad.
3. Add in the rest of the ingredients and simmer until shrimps change color.
4. Stir in MAGGI Sinigang sa Sampalok Mix and bring to boil. Remove from fire.
5. Season to taste and top with wansoy leaves.

Calories:62
Carbohydrates (g):2
Protein (g):9
Fats (g):2

Dating

Ingredients

• 2 plum tomatoes, chopped
• 1 italian pepper, seeded and chopped
• 1/2 japanese cucumber, peeled, seeds discarded and chopped
• 1/4 red onion chopped
• juice of 1/2 lemon
• sea salt
• italian parsley, chopped

How to make Turkish Salad

serves 2.

Ingredients

• 1/2 cup (118 mL) white onion, diced
• 6 tablespoons (89 mL) butter
• 2 cups (473 mL) milk
• 2 cups (473 mL) heavy cream
• 4 cups (946 mL) chicken stock
• 4 tablespoons (59 mL) flour
• 6-8 large Russett potatoes
• 8 ounces (237 mL) Pork tasso or rendered bacon
• 2 sprigs of fresh thyme
• 1 teaspoon (5 mL) saffron
• salt, to taste
• black pepper, to taste
• cayenne, to taste

How to make Potato Soup

This is a bare bones, yet hearty recipe for a simple potato soup. Tweak it how you like. Some of my friends for example like to garnish with shredded cheese. Use your imagination.

1. Peel and dice the potatoes; boil until fork-tender. Drain the potatoes and set aside.
2. Melt the butter over medium heat, add the onions and sautee until golden. Add the flour and mix well.
3. Add the cream, milk, and chicken stock; bring to a boil.
4. Lower the heat to a simmer and add the tasso (optional), thyme, and saffron (optional). Cook for 5 minutes.
5. Add the potatoes; cook for 5 minutes.
6. Add the salt, black pepper, and cayenne to taste. If using bacon instead of tasso, add now.
7. Enjoy immediately.

View Source

Ingredients

• eye fillet steak (bigger the better)
• butter
• beef stock
• truffle paste (or mushroom paste-whatever’s available)
• good quality white wine
• loaf of bread
• 2 hours spare (5 episodes of Arrested Developmentshould cover this)

How to make Slow-roasted Eye Fillet, Truffle Jus, Potato Rosti

I’ve never been a huge fan of cooking steak at home. Pan fried steak is oily, bench-top grillers always seem to set off the fire-alarm, and the BBQ doesn’t clean itself (but i’m not in Japan so who knows what’s possible). This oven-roasted steak makes things dead easy. Crisp on the outside, buttery-soft on the inside.

Sorry about the pics. I lost my camera the day I made this. So these were taken from my iPhone, which as we all know is equipped with the lamest excuse for a camera. ever.

Anyway, here we go:

You need to source a good quality butcher who is able to freshly cut an eye fillet from the carcass.
I’ve been told that for a moderate-sized butcher, they keep attached four eye fillets per cow, and will supply on request.
I’ve tried the pre-cuts ones and they ended up tasting a little dry.

1. rope up the eye fillet, making sure to aim for a symmetrical cylindrical shape
2. salt and pepper the surface
3. cook in preheated oven for 120 minutes at low temp (90 degrees C)
4. take out of the oven and straight onto a pan with melted butter, a little salt and pepper. Fry very quickly or until the surface is a shade darker than it was when it came out of the oven. (you don’t want to cook the inside -it’s just for texture)
5. take off the pan and let rest for 10 minutes. cut into fairly thick medallions with a (sharp) sharp knife.
6. Jus: to the residue remaining on the pan, add white wine and stock. let reduce. add in truffle paste
7. Cruton: Cut thick slices from the loaf of bread, then trim the crust to create large discs. Shallow fry in clarified butter until golden and crispy
8. Rosti: Julienne some patatoes. arrange flat on greased foil and flatten some more. sprinkle on salt, place small dollop of butter on top. place in oven 200C until crispy
9. Arrangement: make a cruton base. a couple of steak medallions rest on that. drizzle the truffle jus over everything. place rosti on top. Awesome.
10. I’d serve this with a sidedish of broccolini panfried in butter and almond flakes, and a rocket and green apple balsamic-dressed salad
11. I had this with a Peroni, whilst watching Beauty and the Geek (Season 5). Then fell asleep on the couch.

View Source

Ingredients

I made this for 2 so I didnt really measure anything, except for the sauce.

• soba noodles
• broccoli
• 2 tbsp soy sauce
• chicken cutlets
• 1 tsp cornstarch
• 1c chicken stock
• onion and garlic, minced

How to make soba noodles with broccoli and chicken

1. cook soba noodles according to package
2. Meanwhile, blanch broccoli
3. Sautee onion and garlic in a little oil and add chicken and broccoli. Cook until chicken is cooked through.
4. Whisk together the stock, soy sauce, and cornstarch and add to pan. cook until sauce begins to thicken.
5. add noodles to sauce

View Source

Ingredients

Pay Rent Online
Accept Rents Online
Online Rent
Buttons For Twitter
Free Buttons For Twitter

How to make David’s Links

Ingredients

A selection of fresh, organic vegetables.I’ve used cauliflower, zucchini, carrot, banana chili, pearl onions, celery, red and yellow peppers and broccoli.

Vinegar (white and/or cider)
Spring water

Mineral Salt
White Sugar

Pickling spices
You can use any mixture of pickling spices you like, or even a commercial pickling spice.  You need to experiment a bit to work out what you like.
I use a fairly simple mix of yellow mustard seeds, whole peppercorns (white, black, pink), cloves, bay leaves and juniper berries.  Other ingredients often used are coriander seeds, fennel seeds, allspice and cinnamon, but with a mix of vegetables I don’t want the flavour of the spices to overpower them so I keep it basic.

How to make Summer Vegetable Pickle

If you’ve never tried pickling before, this is a great dish to get started.  It’s an uncomplicated mix of fresh vegetables that can be used in many different ways.  The sharpness of the vinegar and the cool crunch of the pickles are a great mix of summer flavours and textures.

Start by preparing your pickling jar(s).  The jars can be sterilised by running them through the dishwasher, boiling or heating through in an oven.  You don’t have to be too finicky with this, as this pickle can easily be stored in the fridge.  I use wide-mouth swing top glass pickling jars with rubber seals, but you can easily use recycled jam or pickle jars if you like.

Then prepare your vegetables.  Wash them well, peel the onions and carrots (everything else can be left with the peel on) and cut them to the shapes you like.  I prefer a longer pickle rather than in chunks.  With the chilies you should pierce them a few times with a skewer to ensure that the pickling liquid gets inside it.  Mix the vegetables and pack them tightly into the pickling jars.  There is no need to pre-cook these, and I think the texture and nutritional value are both much better if you don’t.
The last step is the pickling liquid.  Sorry about the mathematics here but it’s the only way to make this scaleable.

I use a 1:1 mix of water to vinegar, and then for the vinegar I use a 1:2 mix of cider vinegar to white vinegar.  What this means is that if I want 1.2L of pickling liquid, I will use 600mL of spring water, 200mL of cider vinegar and 400mL of white vinegar.

Add your liquids to a saucepan and bring to the boil with 1-2 tbps each of sugar and salt per litre.  Add in your spices (about 2tbps total per litre) and boil for a minute or so before removing from the heat.

Pour the boiling liquid over the vegetables and make sure they are completely covered.  It’s preferable to store this in the fridge, but if you don’t have room it will keep fine in a cool, dark place.  I’d recommend serving them cold though, so you will want to transfer it to the fridge to chill before serving.  The pickles will be ready after 24 hours, but will keep for months.

Here are some ideas on how to use them:

• An accompaniment to cold meats and cheese for an antipasto plate.
• Chopped and mixed into a salsa or guacamole for fish or grilled meat.
• As part of a lunch platter with quiche and cold roast chicken.
• As a side dish to a hamburger or sandwich instead of a dill pickle.
• Finely diced as they are and served as a pickle or relish accompaniment to a dry fried curry. (I highly recommend this. The acidity is PERFECT to cut through a rich curry and the colours look fantastic.)

Ingredients

Serves 3-4

300g baby leaf spinach, destemmed and chopped
1 tbsp oil
1 medium onion, chopped
2 garlic cloves, crushed
1 inch ginger, sliced
1/2 tin of tomatoes
1/3 tsp ground coriander (dhaniya)
1/3 tsp tumeric (haldi)
1/3 tsp cumin (jeera)
1/2 tsp paprika
1/3 tsp cayenne pepper
1/3 tsp chilli powder
1/2 tsp salt
pinch of garam masala
1 1/2 tbsp plain yoghurt

Ingredients

• 200 grams of wheat, chinese noodles
• 1 small onion, halved and sliced
• 1 zucchini, sliced vertically
• 1/2 of green bell pepper, cubed
• 200 grams of string bean, trimmed and cut in half
• 1 cup of bean sprouts
• 1 teaspoon of ginger, grated
• 1 tablespoon of oil
• eggroll, sliced
• 1/2 cup of teriyaki sauce
• 2 teaspoons of shiro miso
• 1 teaspoon of lemon grass paste
• fried onion flakes – for garnish
• beni shoga – pickled red ginger – for garnish

How to make Vegetarian yakisoba

1. Cook noodles according to instruction on the package.
2. Heat oil, fry ginger about 1 min, add onion and pepper, fry 2 min, add string bean and zucchini, fry about 5 min.
3. Mix teriyaki sauce, shiro miso and lemon grass paste, pour into wok, mix well.
4. Add noodles, mix, add bean sprout.
5. To serve: arrange eggroll slices on the plate, scoop 2 ladles of vegetable noodles, garnish with fried onion flakes and beni shoga.

View Source