here is a recipe Maryland Crab Cakes, a appetizer for Christmas-
1 1/2 pounds lump crab meat, picked over and flaked
3 green onions, with tops, finely chopped (6 tablespoons)
1/4 cup minced parsley
3 tablespoons plain low-fat yogurt
3 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Old Bay or Creole seasoning (optional)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt, or to taste
1/2 teaspoon hot red pepper sauce
1 cup plain dry bread crumbs
3 large egg whites
4 tablespoons vegetable oil
3 large unpeeled lemons (thinly sliced to garnish)
Makes 6 servings.
Preparation time: 30 minutes.
Chilling time: 1 hour.
Cooking time: 17 minutes.
Step 1:
In a large bowl, lightly toss the crab with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Old Bay seasoning if you wish, Worcestershire, salt, and red pepper sauce. Stir in 1/4 cup of the bread crumbs.
Step 2:
In a small, clean bowl, beat the egg whites with an electric mixer on High until soft peaks form, then fold into the crab mixture. Form the mixture into 4-inch-round patties, about 1 inch thick. On a piece of wax paper, spread the remaining 3/4 cup of bread crumbs and use to coat each patty. Refrigerate for 1 hour.
Step 3:
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Cook the crab cakes for 3 minutes on each side or until brown, adding the remaining 3 tablespoons of oil as needed. Serve with the lemon slices and tartar sauce.
Friday, December 5, 2008
christmas recipes-Ice-cream Tree
here is a recipe that the children would surely love Ice-cream Tree.here is the recipe-
RECIPE INGREDIENTS:
Ice cream or Sherbet,
Gumdrops, Edible glitter
1. For each one, first roll a piece of waxed paper into a cone and slip it inside a paper party hat set upside down in a freezer-safe glass.
2. Spoon 3/4 cup of slightly softened ice cream or sherbet into the hat, then set the glass in the freezer to harden (about 2 1/2 hours). Meanwhile, use a rolling pin to flatten gumdrops, then cut out stars using a small cookie cutter.
3. At serving time, invert the hats onto bowls, squeezing them gently to release the paper and the ice cream, then peel away the paper. Let the ice cream soften slightly, then sprinkle the trees with colored edible glitter and top each one with a gumdrop star, using a toothpick to secure it in place if needed.
RECIPE INGREDIENTS:
Ice cream or Sherbet,
Gumdrops, Edible glitter
1. For each one, first roll a piece of waxed paper into a cone and slip it inside a paper party hat set upside down in a freezer-safe glass.
2. Spoon 3/4 cup of slightly softened ice cream or sherbet into the hat, then set the glass in the freezer to harden (about 2 1/2 hours). Meanwhile, use a rolling pin to flatten gumdrops, then cut out stars using a small cookie cutter.
3. At serving time, invert the hats onto bowls, squeezing them gently to release the paper and the ice cream, then peel away the paper. Let the ice cream soften slightly, then sprinkle the trees with colored edible glitter and top each one with a gumdrop star, using a toothpick to secure it in place if needed.
christmas recipes-Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing
here is a recipe Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing that the family would like to have-
Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.
In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.
Step 2:
Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.
Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.
Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.
Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.
In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.
Step 2:
Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.
Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.
Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.
Friday, June 13, 2008
Vegetarian Recipes - Lehsuni Daal (garlic flavored lentils)
Vegetarian Recipes - Lehsuni Daal (garlic flavored lentils)
Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.
Ingredients:
* 1 cup masoor daal
* 3 cups water
* 2 tbsps vegetable/sunflower/canola cooking oil
* Salt to taste
* 1 onion chopped fine
* 1 tomato chopped fine
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 3 tbsps ghee (clarified butter)
* 3 dry red chillies stalks removed and broken into small pieces
* 1/2 tsp asafetida
* 1 tsp cumin seeds
* 8-10 cloves of garlic
Preparation:
* Wash the daal thoroughly.
* Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.
* In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire.
* Quickly add this ghee and spice mixture to the boiled daal and stir well.
* Eat piping hot with rice and other dishes.
Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.
Ingredients:
* 1 cup masoor daal
* 3 cups water
* 2 tbsps vegetable/sunflower/canola cooking oil
* Salt to taste
* 1 onion chopped fine
* 1 tomato chopped fine
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 3 tbsps ghee (clarified butter)
* 3 dry red chillies stalks removed and broken into small pieces
* 1/2 tsp asafetida
* 1 tsp cumin seeds
* 8-10 cloves of garlic
Preparation:
* Wash the daal thoroughly.
* Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.
* In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire.
* Quickly add this ghee and spice mixture to the boiled daal and stir well.
* Eat piping hot with rice and other dishes.
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