Archive for February 6th, 2010
February 6th, 2010 | 
Author: Preparation time: 30 minutes
Total cooking time: 20 minutes
Serves: 4
Ingredients:
- oil for cooking
- 300g (10 oz.) fresh egg noodles
- 350g (12 oz.) lamb, cut into strips
- 200g (6 1/2 oz.) button mushrooms, sliced
- 150g (5 oz.) oyster mushrooms
- 75g (2 1/2 oz.) fresh garlic chives, cut into pieces
- 8 Asian shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons teriyaki sauce
- 1 1/2 tablespoons of oil
- 1 teaspoon soft brown sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions:
1. Combine the lamb, the shallots, the garlic, the oil, the brown sugar, the salt and the pepper in a bowl. Mix them very well.
2. Cook the noodles in boiling salted water for about 3 minutes or so, or until it becomes tender. Then rinse with some cold water.
3. Heat the wok until very hot, add 1 tablespoon of oil and swirl it around to coat the side. Stir-fry the lamb in three batches until browned, adding a little more oil when needed. Remove all the meat from the wok.
4. Then add the button mushrooms to the wok with 2 teaspoons of water and stir-fry for about 1 minute or so. Then add the oyster mushrooms and the teriyaki sauce and toss them very well. After that, cover and steam for about 10 seconds or so.
5. Then return the lamb and any juices to the wok with the noodles. Toss them well to heat through. Serve it immediately.
Nutrition Value:
- Protein 30g;
- Fat 20g;
- Carbohydrate 40g;
- Dietary Fibre 3g;
- Cholesterol 60mg;
- Energy 1920kJ (460 cal)
Hints:
1. Trim any fat from the lamb and cut the fillet into strips (diagonal strips).
2. Stir-fry the marinated lamb in batches, in the mean time tossing constantly until it is well browned.
Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations you can visit: http://rotisseriechickenrecipe.info/ Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!
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Preparation time: 35 minutes + 20 minutes marinating
Total cooking time: 20 minutes
Serves: 4
Ingredients:
- 400g (13 oz) lamb fillets
- 200g (61/2 oz.) broccoli florets
- 16 small asparagus spears, chopped, tough ends discarded
- 3 cloves garlic, finely chopped
- 2 teaspoons green peppercorns, chopped
- 2 tablespoons oyster sauce
- 1/3 cup (80ml/23/4 fl oz.) dry sherry
- 1/2 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 onion, cut into small wedges
- 1 green capsicum, cut into strips
- garlic chives, snipped, to garnish
Directions:
1. Trim away any sinew from the lamb and cut it into small pieces. Then combine in a bowl with the green peppercorns, the garlic and the oil and then toss well and set aside for about 20 minutes or so.
2. After that heat a wok over very high heat until it becomes slightly smoking. Then add the lamb and stir-fry in batches until it becomes brown. Then remove and cover and keep warm.
3. Then reheat the wok and stir-fry the onion and 2 teaspoons of the sherry for about 1 minute or so. After that, add the capsicum, the sugar and a large pinch of salt. Cover and steam for about 2 minutes or so. Then add the asparagus, the broccoli and the remaining sherry and stir-fry for another 1 minute or so. Cover and steam for about 3 minutes, or until the vegetables become a bit tender. Then return all the lamb to the wok and add the oyster sauce and stir well. Then top with the chives.
Nutrition Value:
- Protein 25g;
- Fat 12g;
- Carbohydrate 8g;
- Dietary Fibre 4g;
- Cholesterol 65mg;
- Energy 1100kJ (265cal)
Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations you can visit: http://rotisseriechickenrecipe.info/ Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!
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Preparation time: 20 minutes + 2 hours marinating
Total cooking time: 20 minutes
Serves: 4
Ingredients:
- oil, for cooking
- 600 g (1V4 lb) lamb fillet, diagonally sliced
- 500 g (1lb) English spinach, shredded
- 2 cloves garlic, chopped
- 2 tablespoons toasted pine nuts
- 2 onions, sliced
- 1 tablespoon finely chopped fresh ginger
- 1/4 cup (60ml/2 fl oz.) oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 tablespoon lime juice
Directions:
1. Combine the garlic, the ginger, the salt, the spices and the oil in a glass or ceramic bowl. Then add the sliced lamb and mix it until it becomes well combined. Cover it and refrigerate it for at least 2 hours.
2. After that heat the wok until it becomes hot, and stir-fry the lamb in three batches over high heat for about 2-3 minutes or so, or until the lamb becomes golden brown and well cooked. Then remove the lamb from the wok and cover it to keep warm.
3. After that reheat the wok and add 1 tablespoon of oil. Then stir-fry the sliced onion over medium-high heat for about 2-3 minutes or so. Then add the spinach, cover and steam for 1 or 2 more minutes. Then return the lamb and juices to the wok along with the lime juice and toasted pine nuts. Toss until thoroughly combined and season well with salt and pepper.
Nutrition Value:
- Protein 40g;
- Fat 25g;
- Carbohydrate 5g;
- Dietary Fibre 5g;
- Cholesterol 100mg;
- Energy 1735kJ (415cal)
Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations you can visit: http://rotisseriechickenrecipe.info/ Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!
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For those who love cooking from food recipes, shopping for the ingredients is a different experience altogether. Behind choosing every ingredient there is a trick, the firmness of the tomatoes matter, the smell and texture of cheese should be in order, the color of the green vegetables should be just right, every small detail matters in the final outcome of the dish.
A good cook can always picture in his/her mind how the food will look like and taste before they actually start cooking. The whole process of cooking has to be done properly and with lots of care For example; you should know which ingredient should be put first and which ingredient should follow it. The flame should be perfect; it must not be very high or too low to cook the dish as required. You may use a thick bottom pan or a light bottomed one depending on what you are cooking.
When it comes to food, everyone has their favorite dish that they would like to be served on special occasions. Serve your family with their favorite food whenever all of them come down for the holidays, they will simply relish this gesture from your part.
ChristmasZing provides you with food recipes and food ideas to make your holiday celebrations memorable. We have a collection of various types of dishes from starters to side dishes and from the main course to the tasty dessert and drinks. The recipes at ChristmasZing are handpicked to suit all types of palates.
Caffeine powder may be just what you need if you are thinking of a goodie to serve to your guests to enliven your party, or are considering a unique, delightful and easy way of getting your dose of caffeine. By following a few simple steps, you are on your way to boosting up your and your guest’s energy.
What You Will Get
This interesting caffeine fix, called the Hyper Jello Shot is also a great way to jumpstart you for an activity to set your energy level varying on the amount of caffeine powder that you add. Fifty milligrams of caffeine powder in your Hyper Jello Shot will slightly charge your energy level in the same way a can of soda does. If you have a dance night out ahead of you, 100 milligrams of caffeine in your Hyper Jello Shot would be perfect for you. For your energy fix before hitting the gym, take the 200-milligram caffeine filled Hyper Jello, get that surge of energy level similar to that when guzzling two and a half cans of Red Bull. Expect involuntary jerking when taking 300 milligrams of caffeine in your shot. And for an ultra high, take 400 milligrams. However, it is not advisable to be taking more than this dose as it could harmfully lead to unwanted effects like agitation, tremors, irregular heat beat and stomachache.
What You Need
So to make this energy-boosting Jello you will need caffeine powder, which you can buy as pure powder (refer to sources). As an alternative, you may also use caffeine pills which you have to pulverize. However, the binders, fillers and gelatin coating of the caffeine pills may negatively affect the taste of the caffeine fix. For this reason, caffeine powder is preferred, not to mention that caffeine powder is friendlier to the pocket and eliminates the need for grinding.
Of course, you will also need assorted flavors of Jello. For convenience in identifying the different amounts of caffeine powder you added to the shots, you can color code them using the flavor varieties. Lastly, you will also require some shot glasses, or paper cups and ice cube trays will do.
How To Do It
Determined and measure the quantity of caffeine you want to add to your shots. Six ounces of Jello can form 30 shots. So if you want to load each shot with 50 milligrams caffeine, you need to add 1500 milligrams for a six-ounce pack. Next, thoroughly combine caffeine powder and Jello powder into a large bowl. Then pour in enough boiling water as recommended by the Jello instructions, and stir thoroughly until you can see that the caffeine has totally dissolved. After that, uniformly pour the mixture into 30 shot glasses or their alternatives and put in the refrigerator for a few hours until it becomes wiggly.
If you are using caffeine pills, check the caffeine content per pill to calculate for the number of pills required. If you have 200-milligram caffeine pills, then you will need 7.5 pills to get 1500 milligrams of caffeine to be able to make 30 shots each loaded with 50 milligrams of caffeine. Pulverize these pills into fine particles. Then follow the instructions stated above starting with combining caffeine powder and Jello powder.
Bonus
You may also add ground B12 pills into the solution to enhance taste and effect. Determine the dosage that is right for you. But the amount of caffeine powder is more important to monitor.
Serve, take a shot then start the whole shebang!
To learn about the benefits of caffeine powder and where to get it, please check out PureBulk.com
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The problem we had when we first started out was the lack of quality information and detailed barbecue recipes on how to slow smoke really great, competition quality meats. Sure… anybody can slap a rack of ribs on a grill and cook some “average” ribs, but trust me, that will get you a last place “booby prize” in every BBQ competition you enter. We are going to show you how to cook championship ribs in your back yard. We are going to give you…
All the juicy details!
In your new book, “Competition BBQ Secrets”, you’ll get the “impossible to find” important information like exact times and temperatures needed to barbecue like the pro’s. When we first decided to compete on the BBQ circuit in a few competitions, we started to look around for information and barbecue recipes on how to do it right because we knew we were not going to win any competitions with the trash we were cooking. Our first ribs were tough, our chicken was rubbery and tasted like a used tire, our butts were dry, and our brisket was not even edible. To be honest with you…
We needed some serious help!
So… we bought a BBQ book or two, looked on the internet for some barbecue recipes, went to the Big Pig Jig as spectators, and we even bought a DVD made by a “professional” cooking team. I can’t even explain to you how disappointed we were in these barbecue products! The books were 50% to 75% stuffed with useless recipes and they did not even tell you the important “secrets” of time and temperature. The DVD was a joke. It showed a guy preparing for a contest and showed him and another guy working a smoker, but they never gave any of the all important details on how to actually do it. We were disappointed going to the Big Pig Jig too. We had fun and it was a great event, but we found out that you can’t even taste the competitor’s BBQ. So, we decided to…
Go to the school of hard knocks!
That’s right… we learned the hard, expensive, and long way. We dove right in and started testing different barbecue recipes every weekend. Testing different times, temperatures, rubs, sauces, glazes, marinades, brines, injections, woods, charcoals, fire techniques, water pans, and many other techniques to produce better slow smoked barbecue. We entered our first “backyard” barbecue competition and while we were there we gathered some tips from some very friendly, more experienced competitors. We spent hours and hours on the internet and BBQ forums searching for a tip here and a good barbecue recipe there. I’m telling you… we screwed up a lot of ribs and butts in the process. And slow smoking chicken and brisket right is even harder! The bottom line is…
We did all the hard work for you!
You don’t have to go through all that… you can simply buy “Competition BBQ Secrets” and learn in an hour or two how to slow smoke meats like the pro’s. Your new book will save you about $1000 and a ton of time in (not) making “mistakes”. Our book does not contain a lot of useless barbecue recipes. It is more of an instruction manual than anything else. The best barbecue sauce recipe in the world will not help you if you don’t know how to slow smoke the underlying meat correctly. Learning from the pro’s at a competition is not easy… sure – they are friendly enough in a competitive way. They will even give you a tip or two if you ask nicely. But how can you expect to learn everything they know in a 15 minute conversation? It’s not possible for them to teach you everything that took them years and years of trial and error to learn themselves! Some of them charge hundreds or even thousands of dollars to go to their cooking school! There’s no need to go through all that… just spend $29.95 on “Competition BBQ Secrets”. I guarantee you’ll save hundreds, maybe thousands of dollars just by not cooking meats that are so bad that you have to throw it out or feed it to your dog!
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