Eastern & International cooking: May 2011

Thursday, 26 May 2011

CHUTNEY DE FIGUES

Avis des internautes
(21 votes)

Cette recette
n'a pas de photo...

Cliquez ici pour en ajouter une !
+ Ajouter votre photo

Accompagnement
Végétarien

Facile :
Moyen :

Préparation : 30 mn
Cuisson : 2 heures

Ingrédients (pour personnes) :
- 2 kg de figues bien mûres
- 4 gros oignons
- 700 g de sucre en poudre
- 6 dl de vinaigre blanc à l'estragon
- 1 cuillère à café de muscade
- 1 cuillère à café de gingembre
- 2 pincées de sel
- 3 tour de moulin à poivre blanc

Préparation :

Dans une bassine à confiture en cuivre faire cuire les oignons jusqu'à ce qu'ils soient translucides, (pour éviter qu'ils ne dorent j'ajoute 2 ou 3 cuillères à soupe d'eau).

Une fois cuits, rajouter les figues que vous aurez au préalable équeutées et coupées en 4 .
Rajouter le sucre, cuire 10 mn, avec une écumoire enlever un maximum de graines, rajouter le vinaigre et les épices, laisser mijoter à feu doux pendant deux heures environ, jusqu'à ce que le chutney s'épaississe (consistance d'une confiture).

Lorsque le chutney est cuit et qu'il est encore très chaud, en remplir des bocaux de confiture que l'on ferme immédiatement et que l'on retourne pour une meilleure conservation.

Ce chutney est délicieux pour accompagner un bon foie gras, ou de la viande blanche.
Version
Imprimable

Techniques en vidéo

Monday, 23 May 2011

STEEAK AU POIVRE

New Recipes - Contribute your Recipe
--------------------------------------------------------------------------------

Home Forums New Recipes Reviews Potluck Conversions Cooking Times Diet/Health Report Nutrition Facts

Appetizers | Beverages
Breads | Cakes
Candies | Casseroles
Cookies | Desserts
Eggs | Fish | Holidays
International | Italian
Main Dishes | Meats
Mexican | Outdoor
Poultry | Pies | Pastas
Potatoes | Salads
Sauces | Soups
Vegetables

FEATURED COLLECTIONS
PASTA LOVERS
BEST CASSEROLES
APPETIZERS

RECENT SEARCHES
EVERY FEW MINUTES
FOIL SANDWICHES
TOMATO APPETIZER
SAUCE CARAMEL CORN
FROZEN HAMBURGER PATTIES
ROASTED ORANGE MARMALADE CHICKEN
SPAGHETTI HAMBURGER ITALIAN SAUSAGE
BRAN BANANA MUFFIN
MANDARIN ORANGE SALAD
MINIATURE CHERRY PIE
LESS BREAD
V8 SPAGHETTI SAUCE
DOLMA
POTATO SALAD
EASY CHICKEN SAUCES
SEA SCALLOPS WHITE WINE
SUMMER FRUIT DISHES
BARBECUE COUNTRY RIBS
FROSTING VANILLA
QUICK-RISE BUNS
BEEF JALAPENOS
SOUR EGGS
DANISH PASTRY ROLL
FLOUR DOUGH
HOW TO GRILL BRATS
SHIPWRECK SOUP

NEW RECIPES
READER SUBMITTED
LANGOSTINO & ASPARAGUS OVER RICE WITH POMEGRANATE
REALLY SIMPLE CHICKEN CORDON BLEU
GARDEN COTTAGE CHEESE SALAD
EASY NO FAIL CHOCOLATE FUDGE
RHUBARB - STRAWBERRY PIE
HOLIDAY MAC & CHEESE
See your recipe here...
More new recipes...

MOST ACTIVE
EASIEST & BEST HOMEMADE ALFREDO SAUCE
TALLARINI
MOUTH WATERING SUPER EASY POT ROAST
PUMPKIN SOUP
CHOCOLATE OATMEAL NO-BAKE COOKIES
SIMPLE CHICKEN CORDON BLEU
More reviews...

Home > Recipes > Main Dishes > Steak Au Poivre

STEAK AU POIVRE

Read more about it at www.cooks.com/rec/view/0,1926,154172-248199,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

4 beef top loin or strip steaks (cut 1 inch thick)
1 tbsp. cracked peppercorns
2 tbsp. butter
1/4 c. chopped shallots
2 tbsp. butter
1 beef bouillon cube
3/4 c. boiling water
1/4 c. brandy or cognac

Place steaks on waxed paper and sprinkle 1/2 of the peppercorns evenly over each steak, rub over meat and press into meat with the palm of your hand. Turn steaks over and sprinkle remaining peppercorns evenly over each steak and repeat procedure.
In a 10 1/2 inch or 12 inch skillet melt 2 tablespoons of butter. When butter is hot, cook steaks about 2 to 6 minutes on each side. Transfer steaks to an ovenproof dish and keep warm in a 200 degree oven.

In the same skillet cook shallots in remaining 2 tablespoons of butter until tender (about 1 minute). Add bouillon cube to boiling water and dissolve. Add bouillon to skillet, boil rapidly for 1 minutes, stirring constantly to scrape up brown bits from pan. Add steaks to pan. Carefully heat brandy or cognac in a ladle over direct heat. Ignite the brandy and carefully pour over steaks. When flame is out, serve. Serve with Cotes Du Rhone (red wine).

+ Add review or commentTalkFood! Join the discussion

Name (required)
Email Address (required, never displayed)
Please rate only recipes you have prepared.
Rating: Neutral 1 2 3 4 5 stars.
Please limit your review or comment to the recipe above.

Recipes related to Steak Au Poivre
Steak Broil

Jamaican Steak

Pinwheel Steak Strips
Swiss Steak

Creamy Mushroom Steaks

Swiss Steaks In Tomato Sauce

email this recipe to:

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:
Caesar Salad Dressing
Mexican Side Dish
Crispix Puppy Chow (Similar To Chex Muddy Buddies)
Chocolate Covered Coconut Balls
Easy Lasagna
Peanut Butter-N-Oatmeal Bars
Chocolate Oatmeal No-Bake Cookies
Baked Stuffed Shrimp
Onion Blossom
Coconut Rhubarb Cake
Make Ahead Oven Baked French Toast
Lemon Chicken Pasta Salad
Pickled Banana Peppers Or Okra
Banana Bread
Lemon Tea Cookies
Strawberry Banana Popsicles
Bisquick Muffins
Pulled Pork Bar-B-Que
Hidden Valley Ranch Buffalo Wings Or Chicken
Miracle Whip Chocolate Cake

top of page

FEATURED RECIPES
PEANUT MARSHMALLOW BARS
NEW ENGLAND CLAM CHOWDER
GRILLED BEEF AND VEGETABLES
BROILED BURGERS
SOUTHERN MINT JULEP
MOM'S SLOPPY JOES
KENTUCKY DERBY BOURBON WIENERS
ITALIAN SALAD DRESSING OR MARINADE
PEACH CHEESECAKE PIE
KENTUCKY HORSE RACE PIE (DERBY)
CHICKEN KIEV
LEMON BARS DELUXE
STRAWBERRY SHORTCAKE
RICOTTA PIE
STUFFED VEAL BREAST
FESTIVE ITALIAN TUBE CAKE (CIANBELLALTO)
CRANBERRY COCKTAIL PUNCH
MEDITERRANEAN BROCCOLI
VIENER SCHNITZEL
SOUTHERN FRIED CATFISH
CHOCOLATE ICEBOX PIE
BEST EVER WAFFLES OR PANCAKES
UPSIDE DOWN CAKE
HOLIDAY HAM
MAKE-AHEAD BREAKFAST COFFEE CAKE
More new recipes...

NEWSLETTER
Enter your email to signup for the Cooks.com Recipe Newsletter.

--------------------------------------------------------------------------------
COOKS.COM : COOKING, RECIPES AND MORE 0.54
COPYRIGHT © 2011 The FOURnet Information Network | Privacy | Shopping | TalkFood
cpu: 0.02s

Baba aux Ruhm

New Recipes - Contribute your Recipe
--------------------------------------------------------------------------------

Home Forums New Recipes Reviews Potluck Conversions Cooking Times Diet/Health Report Nutrition Facts

Appetizers | Beverages
Breads | Cakes
Candies | Casseroles
Cookies | Desserts
Eggs | Fish | Holidays
International | Italian
Main Dishes | Meats
Mexican | Outdoor
Poultry | Pies | Pastas
Potatoes | Salads
Sauces | Soups
Vegetables

FEATURED COLLECTIONS
COOKIES
SALADS
REDUCING CALORIES WITH EQUAL®

RECENT SEARCHES
EVERY FEW MINUTES
PINA COLADA ICE CREAM
LIME JELLO DREAM WHIP
PORK MUSTARD SAUCE
GRILLED SALMON
EASY PICKLE OKRA
FETA PASTA
BLUEBERRY TURNOVER
VARIATIONS OF 1234 CAKE
SUGAR COATED STRAWBERRIES
CHEESE ENCHILADAS
SMALL SWEETS
BANANA PIE
SPIRAL PASTA SALAD
HASH BROWNS SPINACH
BLACK STEAK
CREAM CHEESE STRUDEL
CHOCOLATE FUDGE BALLS
FROZEN CHICKEN RICE CASSEROLES
GARLIC SHRIMP LINGUINE
BROWN BETTY
BEST POTATO CASSEROLE
OYSTER BATTER
CARROT CAKE FROM SCRATCH
TUNA CASSEROLLE
COLD ITALIAN PASTA SALAD

NEW RECIPES
READER SUBMITTED
LANGOSTINO & ASPARAGUS OVER RICE WITH POMEGRANATE
REALLY SIMPLE CHICKEN CORDON BLEU
GARDEN COTTAGE CHEESE SALAD
EASY NO FAIL CHOCOLATE FUDGE
RHUBARB - STRAWBERRY PIE
HOLIDAY MAC & CHEESE
See your recipe here...
More new recipes...

MOST ACTIVE
CHOCOLATE OATMEAL NO-BAKE COOKIES
MOUTH WATERING SUPER EASY POT ROAST
SIMPLE CHICKEN CORDON BLEU
PUMPKIN SOUP
EASIEST & BEST HOMEMADE ALFREDO SAUCE
TALLARINI
More reviews...

Home > Recipes > International > Baba Au Rhum

BABA AU RHUM

Read more about it at www.cooks.com/rec/view/0,1818,149177-230200,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 pkgs. dry yeast
3/4 c. warm water
1/3 c. sugar
1 tsp. salt
6 eggs
3 1/2 c. sifted all-purpose flour
1/2 c. butter (1 stick), room temp.
1 pkg. (8 oz.) glace cherries, coarsely chopped
1/4 c. golden raisins
Chopped nuts, if desired
Rum syrup
1 c. apricot preserves or marmalade (warm)
Stemmed maraschino cherries, for decoration
Coconut, if desired

In large bowl sprinkle yeast over water. Stir until dissolved. Beat in sugar, salt and eggs. Add 2 cups flour and beat smooth. Add butter and remaining flour and beat until smooth. Stir in chopped fruit and nuts and turn into greased and floured 10 x 4 inch tube pan. Cover with towel and let rise in warm place until dough is 1 inch from pan top (approximately 1 hour).
Bake in 375 degree oven for 35 to 45 minutes until brown and cake tests done. (Toothpick comes out clean.) Remove from pan and cool on rack. After cake is cool, put Baba back in clean pan and pierce holes in cake with meat skewer. Using small funnel, pour syrup in holes all over top of cake. (These holes will not be seen after frosting.) Let stand several hours or preferably overnight. Place on serving platter and glaze with warmed apricot preserves. Decorate with cherries and coconut, if desired. Can be served with whipped cream.

RUM SYRUP: (Makes about 3 cups.) Bring to boil 2 cups sugar and 2 cups water. Boil 5 minutes. Cool and add 1 cup rum.

+ Add review or commentTalkFood! Join the discussion

Name (required)
Email Address (required, never displayed)
Please rate only recipes you have prepared.
Rating: Neutral 1 2 3 4 5 stars.
Please limit your review or comment to the recipe above.

Recipes related to Baba Au Rhum
Ham And Potatoes Au Gratin

Steak Au Poivre

Crabmeat Au Gratin Casserole
Broiled Fish Au Gratin

Crab Meat Au Gratin

Halibut Au Gratin

email this recipe to:

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:
Steak And Kabob Marinade
Wonton Soup
Banana Bread
Chocolate Pizzelles
Easy Blackberry Cobbler
Easy Shrimp Scampi
Grape Jelly Meatballs
Cold Chicken Pasta Salad
Professional Cake Decorator's Icing
Low Calorie Oven Fried Chicken
Chicken Divan
Kaese Spaetzle-Schwaebisch Style
Baked Beans
Italian Sausage With Green Peppers And Onions
Baked Stuffed Yellow Squash
Hamburg Casserole
"Complete Meal" Pot Roast (Crockpot)
Cream Cheese Pound Cake
Easy Homemade Brownies
Brownies (Diabetic Recipe)

top of page

FEATURED RECIPES
PEANUT MARSHMALLOW BARS
NEW ENGLAND CLAM CHOWDER
GRILLED BEEF AND VEGETABLES
BROILED BURGERS
SOUTHERN MINT JULEP
MOM'S SLOPPY JOES
KENTUCKY DERBY BOURBON WIENERS
ITALIAN SALAD DRESSING OR MARINADE
PEACH CHEESECAKE PIE
KENTUCKY HORSE RACE PIE (DERBY)
CHICKEN KIEV
LEMON BARS DELUXE
STRAWBERRY SHORTCAKE
RICOTTA PIE
STUFFED VEAL BREAST
FESTIVE ITALIAN TUBE CAKE (CIANBELLALTO)
CRANBERRY COCKTAIL PUNCH
MEDITERRANEAN BROCCOLI
VIENER SCHNITZEL
SOUTHERN FRIED CATFISH
CHOCOLATE ICEBOX PIE
BEST EVER WAFFLES OR PANCAKES
UPSIDE DOWN CAKE
HOLIDAY HAM
MAKE-AHEAD BREAKFAST COFFEE CAKE
More new recipes...

NEWSLETTER
Enter your email to signup for the Cooks.com Recipe Newsletter.

--------------------------------------------------------------------------------
COOKS.COM : COOKING, RECIPES AND MORE 0.54
COPYRIGHT © 2011 The FOURnet Information Network | Privacy | Shopping | TalkFood
cpu: 0.02s

Friday, 20 May 2011

Coconut Curried Pork, Snow Pea, and Mango Stir-Fry

Fruit Sausage stuffed Pork tenderloin

iVillage.com Homepage Message Boards Newsletters Photos Videos Welcome! Sign In or Join Now New! Use Your: iVillage Food Pregnancy & Parenting Entertainment Beauty & Style Health Home & Garden Love & Sex Horoscopes Search iVillageSearch iVillage.com Search Recipes Table Talk For Kids Coupons News Boards Video
Fruit-and-Sausage-Stuffed Pork Tenderloin

Lisa Park
Review now Review now Pork Main Course Budget Twists (0)
Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.
Did you change this recipe?

Add your Twist A twist is a way to share your own spin on our recipies!
Submit your own twist!Give your twist a name What did you do differently? What did you do differently? Add Your Twist
Ingredients 1/2 red onion, minced 1 clove garlic, minced
1/3 cup pine nuts, toasted 1/2 cup chicken broth
1/3 cup golden raisins 1 cup breadcrumbs
1/4 cup sundried tomatoes (in oil), chopped 2 teaspoons dried rosemary
1 sweet Italian sausage, crumbled salt and pepper, to taste
1 cup cremini mushrooms, chopped 1 (3 pound) boneless pork loin roast
Yield: 12 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 10 min Total: More than 60 min Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 Preheat oven to 375 degrees Fahrenheit.
2 Rinse pork loin and pat dry. Facing one short end of the roast towards you, start cutting 1/2 an inch above the bottom of the roast and move inwards. Continue cutting 1/2 an inch along the bottom of the roast, unrolling the roast as if it were a carpet. Once you’ve opened up the pork loin into a long rectangle, set it on top of a sheet of plastic wrap. Place another piece of plastic wrap on top. Pound with a meat mallet or large spoon to flatten to about half its original thickness. Remove plastic wrap. Season with salt and pepper; set aside.
3 Place a sauté pan over medium-high heat. When pan is hot, add crumbled sausage and brown, about 3 to 4 minutes. Add mushrooms and brown, about 2 to 3 minutes. Toss in garlic and cook out for about 1 minute. Stir together and then place in a medium bowl.
4 In the same bowl, add the rest of the stuffing ingredients and combine well. Season with salt and pepper to taste.
5 Spread the stuffing across the rectangle of pork, leaving about a 1/2 an inch clear around the edges. Starting at the short end of the pork, roll up tightly and tie with kitchen string about 1 1/2 inches apart. Season the outside of the pork lightly with salt and pepper.
6 Transfer the rolled pork to a greased roasting pan. Place in oven and cook uncovered for 50 to 60 minutes, or until instant-read thermometer registers 145 degrees Fahrenheit. Transfer to cutting board and let rest for 15 minutes. (Note: Internal temperature will keep rising while the pork rests.)
7 Cut the string from the pork and slice the roll. Serve with mashed potatoes.

Report an Error Add save! | | | Chime In
Chime in now! undefined
12345 Thank you for rating this recipe! Sign in now to rate this product. What do you think? What do you think? 400 character limitShare your opinion Get the latest with free newsletters Thank you for subscribing!

Would you like to receive special offers, promotions, coupons, and free samples from iVillage and its sponsors?

Facebook Twitter
Family Meals

iVillage Coupons

What's For Dinner

See All Newsletters

Advertisement
Find Recipes View List
You May Also Like

Prosciutto-Wrapped Salmon Fillets
Roasted Rack of Lamb
Baby Back Ribs with Apple-Carrot Slaw
Seared Scallops over Linguine
Do you have a recipe that will knock our socks off?
Share Yours Now
Today's Best Saving
Save $0.55
Bagel-fuls
Save $1.00
OSCAR MAYER
Save $1.00
LUNCHABLES
Save $1.00
OSCAR MAYER
Advertisement
from Join iVillage Message Boards Newsletters About iVillage Contact Us Advertising Info from GAYLE! Good for the Gander Thug in a Cocktail Dress Climbing the Jersey Housewives' Family Tree Renewal to Retaliation Bravo IQ: Bulls and Bosses from Pasta Salads Under 300 Calories Super Quick Cobblers & Crisps 15 Steak Menus for the Grill Smoky Pan-Grilled Pork Chops from Dear Slashfood Readers: Our New Home Delivery Man Publicly Shames Bad Tippers On Blog FDA Still Struggling to Define "Gluten-Free" Thieves Prey on Starbucks Customers 'Top Chef' to Become a Broadway Musical? How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much) Alien Invasion Cupcakes: Recipe of the Day Facebook Twitter Newsletter RSS The iVillage Network
Bravo Oxygen - Live Out Loud The Today Show DinnerTool Blogher.com
© 2000-2011 iVillage Inc. All rights reserved
Terms of Service | Privacy Policy A Division of NBCUniversal

Read More http://www.ivillage.com/fruit-and-sausage-stuffed-pork-tenderloin/3-r-343536#ixzz1MvOK68rd
Sign up for iVillage Special Offers

Bbq Chicken Sandwich

White Bean Bread Salad

Sundried tomato bean dip

Tuna pot pie

Asian noodle salad peanut sauce

Curried Chicken Salad Bites

Thursday, 19 May 2011

Sweet & Sour Pork

iVillage.com Homepage Message Boards Newsletters Photos Videos Welcome! Sign In or Join Now New! Use Your: iVillage Food Pregnancy & Parenting Entertainment Beauty & Style Health Home & Garden Love & Sex Horoscopes Search iVillageSearch iVillage.com Search Recipes Table Talk For Kids Coupons News Boards Video
Sweet and Sour Pork
To many people, sweet and sour pork is synonymous with bad Chinese takeout food: lumps of chewy pork wrapped in thick batter, covered with a gluey and sickening sweet and sour sauce. However, when well made—crisp outside yet tender inside, topped with a well-balanced sweet and sour sauce—this is one of the most appetizing Cantonese dishes.
Recipe courtesy of "Yan-Kit's Classic Chinese Cookbook" by Yan-Kit So, copyright 2006.

Review now Review now Pork Chinese Main Course Twists (0)
Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.
Did you change this recipe?

Add your Twist A twist is a way to share your own spin on our recipies!
Submit your own twist!Give your twist a name What did you do differently? What did you do differently? Add Your Twist
Ingredients 1 pound (450 grams) pork sirloin 2 teaspoons potato flour, for sauce
1/2 teaspoon salt 4 tablespoons water, for sauce
1 teaspoon thin soy sauce 4 tablespoons pineapple juice, for sauce
3 tablespoons cornstarch 3 tablespoons rice or wine vinegar, for sauce
peanut or corn oil for deep-frying 4 to 4 1/2 tablespoons sugar, for sauce
2 1/2 tablespoons peanut or corn oil 1/4 teaspoon salt, for sauce
1 clove garlic, peeled and minced 2 teaspoons thin soy sauce, for sauce
1 onion, skinned and roughly chopped 2 tablespoons tomato ketchup, for sauce
1 green pepper, halved, seeded and diced 1 1/2 teaspoons Worcestershire sauce, for sauce
4 ounces (115 grams) canned pineapple chunks, drained, juice reserved
Yield: Serves 4 to 6 with 2 or 3 other dishes Serving Shopping List:Add Recipe Recipe Added!View shopping list
directionsTotal: Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 Cut the pork into pieces about 1 by 1 1/4 by 3/4 inches (2.5 by 3 by 2 centimeters). Put into a bowl.
2 Add the salt and soy sauce and let marinate for 30 to 60 minutes. Stir in the egg to coat thoroughly.
3 Dredge the pork, piece by piece, with the cornstarch, making sure it is evenly coated. It is not necessary to use up all the cornstarch.
4 Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F (180°C), or until a cube of stale bread browns in 60 seconds. Add the pork and deep-fry for about 1 minute in 1 or 2 batches; separate the pieces with a pair of chopsticks or a wooden spoon if they stick together. Drain on paper towels. This step can be done ahead of time.
5 In a bowl, dissolve the potato flour in the water and pineapple juice. Add the vinegar, sugar, salt, soy sauce, ketchup and Worcestershire sauce and stir to blend. (This can be made in advance.)
6 Heat a frying pan or saucepan (unless you have another wok) until hot. Add 1 1/2 tablespoons of oil and swirl it around. Add the garlic and onion, stir a few times and then add the green pepper. Stir-fry for about 2 minutes over medium heat and season with salt, if desired. Add the pineapple chunks. Pour in the well-stirred sauce and bring to a boil slowly, stirring constantly.
7 Reheat the oil for deep-frying to a higher temperature, 375°F (190°C), or until a cube of stale bread browns in 50 seconds. Add the pork and again deep-fry in one batch for about 2 or 3 minutes, to ensure that the outside is crisp and golden without the pork inside getting dry. Drain on paper towels and transfer to a warm serving plate. Reheat the sweet and sour sauce and stir in the remaining 1 tablespoon of oil. This prevents the sauce from being gluey. Pour the sweet and sour sauce over the pork. Serve immediately.

Report an Error Add save! | | | Chime In
Chime in now! undefined
12345 Thank you for rating this recipe! Sign in now to rate this product. What do you think? What do you think? 400 character limitShare your opinion Get the latest with free newsletters Thank you for subscribing!

Would you like to receive special offers, promotions, coupons, and free samples from iVillage and its sponsors?

Facebook Twitter
Family Meals

iVillage Coupons

What's For Dinner

See All Newsletters

Advertisement
Find Recipes View List
You May Also Like

Prosciutto-Wrapped Salmon Fillets
Roasted Rack of Lamb
Baby Back Ribs with Apple-Carrot Slaw
Seared Scallops over Linguine
Do you have a recipe that will knock our socks off?
Share Yours Now
Today's Best Saving
Save $1.00
OSCAR MAYER
Save $0.75
ATHENOS
Save $1.00
OSCAR MAYER
Save $1.00
OSCAR MAYER
Advertisement
from Join iVillage Message Boards Newsletters About iVillage Contact Us Advertising Info from Dear Slashfood Readers: Our New Home Delivery Man Publicly Shames Bad Tippers On Blog FDA Still Struggling to Define "Gluten-Free" Thieves Prey on Starbucks Customers 'Top Chef' to Become a Broadway Musical? How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much) Alien Invasion Cupcakes: Recipe of the Day from Crazy for Cupcakes Super Speedy Meals from the Pantry Easy Dinner Salads Smoky Pan-Grilled Pork Chops from Here's What Phaedra Gives Kandi the Gift That Keeps on Giving: A Stripper The 'Million Dollar Decorators' Eye the Bravolebs' Homes Love is in the Air Teresa Giudice Opens Up About Family Drama Melissa Gorga: 'Things Couldn't Get Any Worse' Facebook Twitter Newsletter RSS The iVillage Network
Bravo Oxygen - Live Out Loud The Today Show DinnerTool Blogher.com
© 2000-2011 iVillage Inc. All rights reserved
Terms of Service | Privacy Policy A Division of NBCUniversal

Read More http://www.ivillage.com/sweet-and-sour-pork-1/3-r-63581#ixzz1MppNULCb
Sign up for iVillage Special Offers

jambalaya

iVillage.com Homepage Message Boards Newsletters Photos Videos Welcome! Sign In or Join Now New! Use Your: iVillage Food Pregnancy & Parenting Entertainment Beauty & Style Health Home & Garden Love & Sex Horoscopes Search iVillageSearch iVillage.com Search Recipes Table Talk For Kids Coupons News Boards Video
Shrimp, Chicken and Andouille Jambalaya
Both the French and the Spanish have had their influence on our famous rice-based, paella-like jambalaya. As we do with a crawfish boil or a cochon de lait (suckling pig), we make jambalaya for a great gathering of folks, often cooking it outdoors over a gas or log fire. Try to find a large (three- to five-gallon) seasoned cast- iron pot, or use the heaviest pot you can get your hands on.
From My New Orleans by John Besh/Andrews McMeel Publishing

Review now Review now Main Course Comfort Twists (0)
Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.
Did you change this recipe?

Add your Twist A twist is a way to share your own spin on our recipies!
Submit your own twist!Give your twist a name What did you do differently? What did you do differently? Add Your Twist
Ingredients 2 pounds bacon, diced 9 cups converted Louisiana white rice
3 pounds Andouille sausage, diced 2 teaspoons dried thyme
1/2 cup lard 2 dried bay leaves
2 pounds fresh pork sausage, removed from casings 3 tablespoons pimenton de La Vera or smoked paprika
8 skinless, boneless chicken thighs, roughly cut into 1-inch cubes 2 teaspoons cayenne pepper
Salt 1 tablespoon celery salt
Freshly ground black pepper 6 cups canned crushed tomatoes
6 large onions, diced 6 cups chicken stock
4 bell peppers, seeded and diced 5 pounds Louisiana white shrimp, or other wild American shrimp, peeled and deveined
10 stalks celery, diced 3 bunches green onions, chopped
12 cloves garlic, minced
Yield: 14 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 30 min Total: 60 min Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 First, you’ll need to heat a very large pot (3–5 gallons) over high heat until it is hot, then reduce the heat to moderate. This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.
2 Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade. While the pork is rendering, go ahead and season the chicken thighs with salt and black pepper. Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
3 After the chicken has browned, add the onions to the pot and allow them to caramelize, about 15 minutes. Add the bell peppers, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.
4 Next add the rice, thyme, bay leaves, pimentón, cayenne, 2 tablespoons salt, 1 tablespoon black pepper, and the celery salt to the pot and cook, stirring often, for 3 minutes.
5 Increase the heat to high and add the tomatoes and Chicken Stock to the pot. Bring the stock to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
6 While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minute.
7 After the rice has simmered for 15 minutes, go ahead and remove the lid from the pot and fold in the shrimp and green onions. Turn off the heat and let everything continue to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the jambalaya, and serve!

Report an Error Add save! | | | Chime In
Chime in now! undefined
12345 Thank you for rating this recipe! Sign in now to rate this product. What do you think? What do you think? 400 character limitShare your opinion

timstrand replied 3 months
Best jambalaya I've ever had or made! Flag as Inappropriate Get the latest with free newsletters Thank you for subscribing!

Would you like to receive special offers, promotions, coupons, and free samples from iVillage and its sponsors?

Facebook Twitter
Family Meals

iVillage Coupons

What's For Dinner

See All Newsletters

Advertisement
Find Recipes View List
You May Also Like

Cherries Jubilee Brownies
Chocolate Orange Profiteroles
Cherry Crumble
Fish with Zucchini, Eggplant, and Tomatoes
Do you have a recipe that will knock our socks off?
Share Yours Now
Today's Best Saving
Save $1.00
OSCAR MAYER
Save $0.75
ATHENOS
Save $1.00
OSCAR MAYER
Save $1.00
OSCAR MAYER
Advertisement
from Join iVillage Message Boards Newsletters About iVillage Contact Us Advertising Info from In my CSA Box- Fava Beans: Recipes and ideas. A Visit to the Sweet Auburn Curb Market Baking With Olive Oil: A Simple Olive Oil Lemon Cake Wild Garlic Soup Recipe Will Banning Foods in Schools Work? Family Finance: How to Save Money on Groceries from Dear Slashfood Readers: Our New Home Delivery Man Publicly Shames Bad Tippers On Blog FDA Still Struggling to Define "Gluten-Free" Thieves Prey on Starbucks Customers 'Top Chef' to Become a Broadway Musical? How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much) Alien Invasion Cupcakes: Recipe of the Day from Here's What Phaedra Gives Kandi the Gift That Keeps on Giving: A Stripper The 'Million Dollar Decorators' Eye the Bravolebs' Homes Love is in the Air Teresa Giudice Opens Up About Family Drama Melissa Gorga: 'Things Couldn't Get Any Worse' Facebook Twitter Newsletter RSS The iVillage Network
Bravo Oxygen - Live Out Loud The Today Show DinnerTool Blogher.com
© 2000-2011 iVillage Inc. All rights reserved
Terms of Service | Privacy Policy A Division of NBCUniversal

Read More http://www.ivillage.com/shrimp-chicken-and-andouille-jambalaya/3-r-110880#ixzz1MpnbGRSp
Sign up for iVillage Special Offers

Chickpea burgers tahini sauce

iVillage.com Homepage Message Boards Newsletters Photos Videos Welcome! Sign In or Join Now New! Use Your: iVillage Food Pregnancy & Parenting Entertainment Beauty & Style Health Home & Garden Love & Sex Horoscopes Search iVillageSearch iVillage.com Search Recipes Table Talk For Kids Coupons News Boards Video
Chickpea Burgers & Tahini Sauce
Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce. EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.
From Our Partner

Review now Review now Middle Eastern Lunch Budget Twists (0)
Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.
Did you change this recipe?

Add your Twist A twist is a way to share your own spin on our recipies!
Submit your own twist!Give your twist a name What did you do differently? What did you do differently? Add Your Twist
Ingredients 1 19-ounce can chickpeas, rinsed 2 tablespoons extra-virgin olive oil
4 scallions, trimmed and sliced 2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
1 egg 1/2 cup low-fat plain yogurt
2 tablespoons all-purpose flour 2 tablespoons tahini, (see Ingredient note)
1 tablespoon chopped fresh oregano 1 tablespoon lemon juice
1/2 teaspoon ground cumin 1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt
Yield: 4 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 25 min Total: 30 min (Quick) Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.
2 Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
3 To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

notes

Ingredient Note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.

nutritional information
Calories: 400 Fiber: 9 g
Fat: 15 g Saturated Fat: 3 g
Carbohydrates: 55 g Protein: 15 g
Sodium: 743 mg Monounsaturated Fat: 8 g
Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat Cholesterol: 55 g
Carbohydrate Servings: 3 Potassium: 494 mg
Nutrition Bonus: Fiber (37% daily value), Folate (32% dv), Vitamin C (30% dv), Iron (20% dv).

Report an Error Add save! | | | Chime In
Chime in now! undefined
12345 Thank you for rating this recipe! Sign in now to rate this product. What do you think? What do you think? 400 character limitShare your opinion Get the latest with free newsletters Thank you for subscribing!

Would you like to receive special offers, promotions, coupons, and free samples from iVillage and its sponsors?

Facebook Twitter
Family Meals

iVillage Coupons

What's For Dinner

See All Newsletters

Advertisement
Find Recipes View List
You May Also Like

Swiss Roll
Cherry and Almond Cake
Coconut and Lime Cake
Chocolate and Buttercream Swiss Roll
Do you have a recipe that will knock our socks off?
Share Yours Now
Today's Best Saving
Save $0.75
ATHENOS
Save $1.00
LUNCHABLES
Save $0.55
Bagel-fuls
Save $1.00
OSCAR MAYER
Advertisement
from Join iVillage Message Boards Newsletters About iVillage Contact Us Advertising Info from In my CSA Box- Fava Beans: Recipes and ideas. A Visit to the Sweet Auburn Curb Market Baking With Olive Oil: A Simple Olive Oil Lemon Cake Wild Garlic Soup Recipe Will Banning Foods in Schools Work? Family Finance: How to Save Money on Groceries from Dear Slashfood Readers: Our New Home Delivery Man Publicly Shames Bad Tippers On Blog FDA Still Struggling to Define "Gluten-Free" Thieves Prey on Starbucks Customers 'Top Chef' to Become a Broadway Musical? How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much) Alien Invasion Cupcakes: Recipe of the Day from Here's What Phaedra Gives Kandi the Gift That Keeps on Giving: A Stripper The 'Million Dollar Decorators' Eye the Bravolebs' Homes Love is in the Air Teresa Giudice Opens Up About Family Drama Melissa Gorga: 'Things Couldn't Get Any Worse' Facebook Twitter Newsletter RSS The iVillage Network
Bravo Oxygen - Live Out Loud The Today Show DinnerTool Blogher.com
© 2000-2011 iVillage Inc. All rights reserved
Terms of Service | Privacy Policy A Division of NBCUniversal

Read More http://www.ivillage.com/chickpea-burgers-tahini-sauce/3-r-295808#ixzz1MpmGE7Ne
Sign up for iVillage Special Offers

Chicken Fajitas with tomato and avocado salsa

iVillage.com Homepage Message Boards Newsletters Photos Videos Welcome! Sign In or Join Now New! Use Your: iVillage Food Pregnancy & Parenting Entertainment Beauty & Style Health Home & Garden Love & Sex Horoscopes Search iVillageSearch iVillage.com Search Recipes Table Talk For Kids Coupons News Boards Video
Chicken Fajitas with Tomato and Avocado Salsa
The Illustrated Quick Cook

Review now Review now Twists (0)
Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.
Did you change this recipe?

Add your Twist A twist is a way to share your own spin on our recipies!
Submit your own twist!Give your twist a name What did you do differently? What did you do differently? Add Your Twist
Ingredients 1 ripe avocado 2 red bell peppers, seeded and cut into strips
handful of cherry tomatoes, chopped 2 green bell peppers, seeded and cut into strips
1 bunch of scallions, finely chopped 2 fresh red jalapeno chile peppers, seeded and finely chopped
handful of fresh flat-leaf parsley, finely chopped 2 garlic cloves, thinly sliced
1 tbsp olive oil 4 skinless boneless chicken breast halves (preferably free-range), about 6 oz (175 g) each, cut into strips
1 tbsp white wine vinegar ½ cup dry white wine
sea salt and freshly ground black pepper 8-12 corn tortillas, warmed
1 tbsp olive oil handful of fresh cilantro (coriander), finely chopped
2 onions, halved and sliced
Yield: 4 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 15 min Total: 30 min (Quick) Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 First, make the salsa. Halve, pit, peel, and chop the avocado. Put in a bowl with the tomatoes, scallions, and parsley. Drizzle in the olive oil and vinegar. Season with sea salt and black pepper and stir to mix.
2 To make the chicken fajitas, heat the oil in a large hot frying pan over low heat. Add the onions and red and green bell peppers, and saute for 5 minutes until soft. Stir in the chiles and garlic, and cook briefly.
3 Increase the heat to medium-high, and add the chicken. Keep the mixture moving around the pan, so that it doesn't burn and the chicken is evenly cooked. Stir-fry for 3-5 minutes until the chicken is no longer pink. Pour in the wine, and cook for 5 minutes. Stir in the cilantro.
4 To serve, spoon the mixture onto the tortillas. Top with the salsa, and roll into wraps. Serve any extra filling on the side.

Report an Error Add save! | | | Chime In
Chime in now! Thank you for rating this recipe! Sign in now to rate this product. What do you think? What do you think? 400 character limitShare your opinion Get the latest with free newsletters Thank you for subscribing!

Would you like to receive special offers, promotions, coupons, and free samples from iVillage and its sponsors?

Facebook Twitter
Family Meals

iVillage Coupons

What's For Dinner

See All Newsletters

Advertisement
Find Recipes View List
You May Also Like

Swiss Roll
Cherry and Almond Cake
Coconut and Lime Cake
Chocolate and Buttercream Swiss Roll
Do you have a recipe that will knock our socks off?
Share Yours Now
Today's Best Saving
Save $1.00
LUNCHABLES
Save $1.00
OSCAR MAYER
Save $0.55
Bagel-fuls
Save $1.00
OSCAR MAYER
Advertisement
from Join iVillage Message Boards Newsletters About iVillage Contact Us Advertising Info from In my CSA Box- Fava Beans: Recipes and ideas. A Visit to the Sweet Auburn Curb Market Baking With Olive Oil: A Simple Olive Oil Lemon Cake Wild Garlic Soup Recipe Will Banning Foods in Schools Work? Family Finance: How to Save Money on Groceries from Dear Slashfood Readers: Our New Home Delivery Man Publicly Shames Bad Tippers On Blog FDA Still Struggling to Define "Gluten-Free" Thieves Prey on Starbucks Customers 'Top Chef' to Become a Broadway Musical? How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much) Alien Invasion Cupcakes: Recipe of the Day from Here's What Phaedra Gives Kandi the Gift That Keeps on Giving: A Stripper The 'Million Dollar Decorators' Eye the Bravolebs' Homes Love is in the Air Teresa Giudice Opens Up About Family Drama Melissa Gorga: 'Things Couldn't Get Any Worse' Facebook Twitter Newsletter RSS The iVillage Network
Bravo Oxygen - Live Out Loud The Today Show DinnerTool Blogher.com
© 2000-2011 iVillage Inc. All rights reserved
Terms of Service | Privacy Policy A Division of NBCUniversal

Read More http://www.ivillage.com/chicken-fajitas-tomato-and-avocado-salsa/3-r-312226#ixzz1MpkF06kC
Sign up for iVillage Special Offers

Roasted Pork with Red Cabbage, Jalapenos and Mustard Sandwitch

with RiVillage.com Homepage Message Boards Newsletters Photos Videos Welcome! Sign In or Join Now New! Use Your: iVillage Food Pregnancy & Parenting Entertainment Beauty & Style Health Home & Garden Love & Sex Horoscopes Search iVillageSearch iVillage.com Search Recipes Table Talk For Kids Coupons News Boards Video
Slow-Roasted Pork with Red Cabbage, Jalapenos, and Mustard
We use the pork shoulder, a very flavorful cut that benefits from slow cooking—so slow, in fact, that we set the oven on the lowest setting and leave the pork cooking overnight, which breaks down the textures, develops the flavors, and renders a lot of the fat. For the amount of meat called for in this recipe, you can get the same great texture and flavor in about four hours.
This recipe has its origin in pork barbecue, which is often served with coleslaw. The cabbage in our sandwich—a nod to that side of slaw—is seasoned with olive oil and red wine vinegar. It is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick. Peppers vary in intensity—sometimes two slices are more than plenty while sometimes eight won’t be enough—so be sure to taste-test yours before layering them on.
Recipe courtesy of 'wichcraft by Tom Colicchio/Clarkson Potter, 2009.

Review now Review now Pork Sandwich Twists (0)
Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.
Did you change this recipe?

Add your Twist A twist is a way to share your own spin on our recipies!
Submit your own twist!Give your twist a name What did you do differently? What did you do differently? Add Your Twist
Ingredients 1 tablespoon caraway seeds 2 cups shredded or thinly sliced red cabbage
3 whole cloves 2 tablespoons extra-virgin olive oil
1 star anise 1 tablespoon red wine vinegar
1/2 tablespoon black peppercorns 4 ciabatta rolls
1/2 cup kosher salt 2 tablespoons Dijon mustard
1 (1 1/4 - 1 1/2 pounds) boneless pork shoulder 1 large jalapeño pepper, thinly sliced
Yield: 4 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsTotal: Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 Preheat the oven to 250°F.
2 Combine the caraway, cloves, star anise, and peppercorns in a spice grinder and process until they have the coarseness of salt. Combine the spices with the salt.
3 Rub the pork vigorously with the spice mixture until completely covered. Any spice mixture that doesn’t stick to the meat can be removed. Place the meat in a roasting pan, cover tightly, and cook in the oven for about 4 hours. The meat should be fork-tender and some of the fat should have rendered into the bottom of the pan. Transfer the meat to a plate and discard the fat from the pan.
4 Increase the oven heat to 350°F.
5 In a bowl, combine the cabbage, oil, and vinegar and season gen- erously with salt and pepper. The cabbage should taste quite salty and tangy.
6 Slice the ciabatta rolls in half. Spread the mustard evenly across the bottom halves. Using a couple of forks, pull the roasted pork apart and distribute some on the bottom and top halves. Place the bread in the oven and remove when the bread is lightly toasted and the meat is heated through. Add the cabbage on the bottom halves and top with the jalapeño. Close the sandwiches, cut into halves, and serve.

Report an Error Add save! | | | Chime In
Chime in now! undefined
12345 Thank you for rating this recipe! Sign in now to rate this product. What do you think? What do you think? 400 character limitShare your opinion Get the latest with free newsletters Thank you for subscribing!

Would you like to receive special offers, promotions, coupons, and free samples from iVillage and its sponsors?

Facebook Twitter
Family Meals

iVillage Coupons

What's For Dinner

See All Newsletters

Advertisement
Find Recipes View List
You May Also Like

Curried Chicken Salad Bites
Cheddar with Smoked Ham, Poached Pear, and Mustard
Pork Belly Tea Sandwiches
Do you have a recipe that will knock our socks off?
Share Yours Now
Today's Best Saving
Save $1.00
OSCAR MAYER
Save $1.00
OSCAR MAYER
Save $0.55
Bagel-fuls
Save $1.00
OSCAR MAYER
Advertisement
from Join iVillage Message Boards Newsletters About iVillage Contact Us Advertising Info from In my CSA Box- Fava Beans: Recipes and ideas. A Visit to the Sweet Auburn Curb Market Baking With Olive Oil: A Simple Olive Oil Lemon Cake Wild Garlic Soup Recipe Will Banning Foods in Schools Work? Family Finance: How to Save Money on Groceries from Dear Slashfood Readers: Our New Home Delivery Man Publicly Shames Bad Tippers On Blog FDA Still Struggling to Define "Gluten-Free" Thieves Prey on Starbucks Customers 'Top Chef' to Become a Broadway Musical? How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much) Alien Invasion Cupcakes: Recipe of the Day from Here's What Phaedra Gives Kandi the Gift That Keeps on Giving: A Stripper The 'Million Dollar Decorators' Eye the Bravolebs' Homes Love is in the Air Teresa Giudice Opens Up About Family Drama Melissa Gorga: 'Things Couldn't Get Any Worse' Facebook Twitter Newsletter RSS The iVillage Network
Bravo Oxygen - Live Out Loud The Today Show DinnerTool Blogher.com
© 2000-2011 iVillage Inc. All rights reserved
Terms of Service | Privacy Policy A Division of NBCUniversal

Read More http://www.ivillage.com/slow-roasted-pork-red-cabbage-jalapenos-and-mustard/3-r-330639#ixzz1Mpi0EQ2K
Sign up for iVillage Special Offers

Beef Tostadas

iVillage.com Homepage Message Boards Newsletters Photos Videos Welcome! Sign In or Join Now New! Use Your: iVillage Food Pregnancy & Parenting Entertainment Beauty & Style Health Home & Garden Love & Sex Horoscopes Search iVillageSearch iVillage.com Search Recipes Table Talk For Kids Coupons News Boards Video

Beef Tostadas

Lisa Park
Review now Review now Beef Mexican Main Course Budget Twists (0)
Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.
Did you change this recipe?

Add your Twist A twist is a way to share your own spin on our recipies!
Submit your own twist!Give your twist a name What did you do differently? What did you do differently? Add Your Twist
Ingredients 3 pounds boneless beef chuck roast, trimmed of fat and cut into 1 1/2 inch cubes 1 to 2 limes
2 medium onions, 1 quartered and 1 diced 1 jalapeno, seeded and diced (optional)
9 cloves garlic, 6 smashed and peeled, and 3 minced, divided 1/4 cup cilantro, cleaned and chopped
15 sprigs thyme Salt and pepper to taste
2 dried ancho chile peppers Queso fresco (Mexican cheese) or feta cheese, crumbled, to garnish
salt Cilantro leaves, cleaned and picked, to garnish
2 tablespoons olive oil Sour cream, to garnish
1 (15 ounce) can tomato sauce Diced tomatoes, to garnish
3 dried chipotle peppers, finely ground Lime wedges, to garnish
12 (6-inch) corn tortillas, or more, if desired Vegetable oil spray or 2 tablespoons vegetable oil
6 avocadoes
Yield: 6 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 30 min Total: More than 60 min Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 Put beef cubes, quartered onion, 6 smashed garlic cloves, thyme sprigs, ancho chile peppers, 1 tablespoon salt and 7 cups of water in a Dutch oven, and turn heat on to high. Bring just to a boil, then turn down to a gentle simmer and cook for 2 to 2 1/2 hours.
2 While beef is stewing, prepare the tostadas. Preheat oven to 450 degrees Fahrenheit. Spray both sides of the tortillas with vegetable oil. (You can also use a pastry brush to apply the oil.) Arrange tortillas in a single layer on 2 baking sheets. Place a wire rack upside down on top of each sheet of tortillas to keep them flat while they bake. Bake in the oven until just browned and crisp, about 12 to 14 minutes, switching the position of the sheets on the racks halfway through for even baking.
3 To make the guacamole, halve the avocadoes and remove seeds. Scoop out avocadoes with a spoon and place in a mixing bowl. Add 2 minced garlic cloves and squeeze lime juice from 1 lime over the avocadoes. Mash avocadoes using a fork, being careful not to over-mash. Season with salt and pepper to taste. Stir gently. Add more lime juice to taste. Fold in cilantro and jalapeno. Cover with plastic wrap, making sure to press the wrap directly onto the surface of the guacamole to help prevent oxidation. Refrigerate until ready to serve. Prep the rest of the garnishes and refrigerate until ready to serve.
4 When beef is tender, drain liquid from the Dutch oven, making sure to reserve 1 1/2 cups of the cooking liquid. Discard the onion, garlic and thyme. Add the beef back to the Dutch oven and shred into pieces using a potato masher or 2 forks.
5 In a large saute pan or skillet over medium-high heat, add olive oil. When oil is hot, add the shredded beef and diced onion, and cook until browned, about 8 to 10 minutes. Stir often. Add 1 minced garlic clove and cook for about 1 minute.
6 Add tomato sauce, reserved cooking liquid and chipotle powder to the pan. Stir, then reduce heat and simmer until most of the liquid has cooked out, about 6 or 7 minutes.
7 Set out garnishes and guacamole. Spoon some of the shredded beef onto each tostada and serve.

Report an Error Add save! | | | Chime In
Chime in now! undefined
12345 Thank you for rating this recipe! Sign in now to rate this product. What do you think? What do you think? 400 character limitShare your opinion Get the latest with free newsletters Thank you for subscribing!

Would you like to receive special offers, promotions, coupons, and free samples from iVillage and its sponsors?

Facebook Twitter
Family Meals

iVillage Coupons

What's For Dinner

See All Newsletters

Advertisement
Find Recipes View List
You May Also Like

Prosciutto-Wrapped Salmon Fillets
Roasted Rack of Lamb
Baby Back Ribs with Apple-Carrot Slaw
Seared Scallops over Linguine
Do you have a recipe that will knock our socks off?
Share Yours Now
Today's Best Saving
Save $0.75
ATHENOS
Save $0.55
Bagel-fuls
Save $1.00
OSCAR MAYER
Save $1.00
LUNCHABLES

Advertisement
from Join iVillage Message Boards Newsletters About iVillage Contact Us Advertising Info from In my CSA Box- Fava Beans: Recipes and ideas. A Visit to the Sweet Auburn Curb Market Baking With Olive Oil: A Simple Olive Oil Lemon Cake Wild Garlic Soup Recipe Will Banning Foods in Schools Work? Family Finance: How to Save Money on Groceries from Dear Slashfood Readers: Our New Home Delivery Man Publicly Shames Bad Tippers On Blog FDA Still Struggling to Define "Gluten-Free" Thieves Prey on Starbucks Customers 'Top Chef' to Become a Broadway Musical? How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much) Alien Invasion Cupcakes: Recipe of the Day from Here's What Phaedra Gives Kandi the Gift That Keeps on Giving: A Stripper The 'Million Dollar Decorators' Eye the Bravolebs' Homes Love is in the Air Teresa Giudice Opens Up About Family Drama Melissa Gorga: 'Things Couldn't Get Any Worse' Facebook Twitter Newsletter RSS The iVillage Network
Bravo Oxygen - Live Out Loud The Today Show DinnerTool Blogher.com
© 2000-2011 iVillage Inc. All rights reserved
Terms of Service | Privacy Policy A Division of NBCUniversal

Read More http://www.ivillage.com/beef-tostadas/3-r-343541#ixzz1MpfkrwWR
Sign up for iVillage Special Offers

chicken bread garlic sause

iVillage.com Homepage Message Boards Newsletters Photos Videos Welcome! Sign In or Join Now New! Use Your: iVillage Food Pregnancy & Parenting Entertainment Beauty & Style Health Home & Garden Love & Sex Horoscopes Search iVillageSearch iVillage.com Search Recipes Table Talk For Kids Coupons News Boards Video
Chicken Breasts in Garlic Sauce
Don’t be put off by the large quantity of garlic, as the flavor mellows in the cooking.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Review now Review now Chicken American Main Course Twists (0)
Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.
Did you change this recipe?

Add your Twist A twist is a way to share your own spin on our recipies!
Submit your own twist!Give your twist a name What did you do differently? What did you do differently? Add Your Twist
Ingredients 15 garlic cloves, unpeeled 3/4 cup heavy cream
1 tbsp olive oil salt and freshly ground black pepper
1 tbsp butter 1 tbsp chopped thyme
4 chicken breasts, with skin and bone 2 cups hard dry cider
1 cup apple juice 1 bay leaf
Yield: 4 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 10 min Total: 60 min Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 Preheat the oven to 350°F (180°C). Parcook the unpeeled garlic cloves in boiling salted water for 4 minutes. Drain, rinsed under cold running water, and peel. set aside.
2 Heat the oil and butter in a shallow flameproof casserole over medium-high heat. Add the chicken, skin side down, and cook for about 4 minutes, or until the skin is deep golden brown. Turn over, add the cider, apple juice, garlic cloves, and bay leaf, and bring to a simmer. Cover and bake for 20–25 minutes, or until the chicken shows no sign of pink when pierced with a knife.
3 Using a slotted spoon, transfer the chicken and half of the garlic to a deep platter and keep warm. Skim the fat from the cooking juices, then bring to a boil over high heat. Cook, crushing the garlic into the sauce with a spoon, about 5 minutes, or until thickened.
4 Add the cream and cook for 1 minute. Season with salt and pepper. Return the chicken to the casserole and baste. Sprinkle with the thyme and serve immediately.

Report an Error Add save! | | | Chime In
Chime in now! undefined
12345 Thank you for rating this recipe! Sign in now to rate this product. What do you think? What do you think? 400 character limitShare your opinion

Anonymous replied 1 day
it says add the cider, but no amount of cider has been stated in the ingredients Flag as Inappropriate
onymc replied 9 days
i thought it was fantastic, i added a squeeze of lemon to the sauce instead of apple juice and it was just as good Flag as Inappropriate Get the latest with free newsletters Thank you for subscribing!

Would you like to receive special offers, promotions, coupons, and free samples from iVillage and its sponsors?

Facebook Twitter
Family Meals

iVillage Coupons

What's For Dinner

See All Newsletters

Advertisement
Find Recipes View List
You May Also Like

Prosciutto-Wrapped Salmon Fillets
Roasted Rack of Lamb
Baby Back Ribs with Apple-Carrot Slaw
Seared Scallops over Linguine
Do you have a recipe that will knock our socks off?
Share Yours Now
Today's Best Saving
Save $0.55
Bagel-fuls
Save $1.00
LUNCHABLES
Save $1.00
OSCAR MAYER
Save $1.00
OSCAR MAYER
Advertisement
from Join iVillage Message Boards Newsletters About iVillage Contact Us Advertising Info from Glee - s2 | e21 - Funeral Family Guy - s9 | e17 - Foreign Affairs The Voice - s1 | e4 - Battles: Round 2 The Daily Show with Jon Stewart - s16 | e66 - Tue, May 17, 2011 Raising Hope - s1 | e22 - Don't Vote for This Episode House - s7 | e21 - The Fix from Crazy for Cupcakes Super Speedy Meals from the Pantry Easy Dinner Salads Smoky Pan-Grilled Pork Chops from In my CSA Box- Fava Beans: Recipes and ideas. A Visit to the Sweet Auburn Curb Market Baking With Olive Oil: A Simple Olive Oil Lemon Cake Wild Garlic Soup Recipe Will Banning Foods in Schools Work? Family Finance: How to Save Money on Groceries Facebook Twitter Newsletter RSS The iVillage Network
Bravo Oxygen - Live Out Loud The Today Show DinnerTool Blogher.com
© 2000-2011 iVillage Inc. All rights reserved
Terms of Service | Privacy Policy A Division of NBCUniversal

Read More http://www.ivillage.com/chicken-breasts-garlic-sauce/3-r-64194#ixzz1MpXt45IO
Sign up for iVillage Special Offers

Tuesday, 17 May 2011

Cliflower Salad with parsley

Sign In to What's Cookin
My Account
Logout
Search Articles Recipes
Reviews
Techniques
Ingredients
People
Entertaining
Home » Articles

Magda Gagliano's Perfect Leftovers, Continued
Insalata di Cavolfiore con Prezzemolo
0 Comments + Add May 16, 2011 By Magda Gagliano

Tags: Magda Gagliano, recipe, Italian cuisine, leftovers, salads

View Full Size If you are like me, you always have flat leaf parsley in your refrigerator. If you are also like me, you are always trying to find ways to use up the very last bit of that parsley. FYI – save those stems for stocks.

One day while rummaging through my fridge I also came across a head of cauliflower that I had been saving for a specific purpose but could no longer remember what that was. Cauliflower is amazing as it can stand up to some very bold flavors such as capers and anchovies, which are always in my pantry.

I was also being faced with an all too familiar task of resuscitating leftover bread. I don’t know why but my family is never able to finish an entire loaf of bread without it going dry and stale. Bored of making another panzanella, I decided to roast the bread with the cauliflower along with copious amounts of oil.
Download Recipe

Magda Gagliano's Insalata di Cavolfiore con Prezzemolo
The result of these random ingredients listed above is my Insalata di Cavolfiore con Prezzemolo. Substantial enough to be a meal all on its own but also works well as a contorno (Italian side dish).

Insalata di Cavolfiore con Prezzemolo

INGREDIENTS:
1 head of cauliflower, cut into bite size florets
2 large shallots, cut into ¼ inch slices
1 bunch of parsley, leaves removed from stems; larger leaves torn in half
1 dry baguette or ½ loaf of other dry bread, broken into bit size pieces (random “shapes” best)
2 tablespoons capers
3 anchovy filets (packed in oil)
1/3 cup olive oil for roasting
2-3 tablespoons sherry vinegar
salt and pepper to taste

DIRECTIONS:
Preheat oven to 425 degrees.

Bring large pot of water to boil, add salt followed by cauliflower. Blanch for 2 minutes. Remove cauliflower and place on kitchen towel. You want to absorb as much water as possible.

Place cauliflower, bread and shallots on baking sheet. Drizzle generously with olive oil and toss. Try to keep ingredients in a single layer. You may need to split into two baking sheets to achieve desired doneness. Sprinkle with salt and pepper and place in oven for 20-25 minutes total. You want the cauliflower to brown and caramelize.

While cauliflower and onions are roasting, you can pick the parsley leaves off the stem. This can be done in advance as long as you wrap the leaves in a damp paper towel and keep in the fridge.

Next, mix the anchovies and sherry vinegar until the anchovies break apart. The end result should be a very loose paste.

About 5-7 minutes before the cauliflower is done, sprinkle capers over cauliflower mixture and finish roasting.

Remove cauliflower mixture and while still warm, pour over the anchovy vinegar paste and toss.

Allow the dressed baking sheet ingredients to cool to room temperature, at which point you can toss in the parsley leaves and adjust salt and pepper seasoning, to taste. You can also drizzle some additional olive oil, if necessary.

Don't forget to check out CucinettaNYC for more of Magda's delicious menu ideas and a schedule of upcoming cooking demos. In the meantime, try Spinach Ricotta Gnocchi, another one of Magda's perfect leftovers.

Please tell us: what are some of your favorite leftover dishes that have guests clamoring for more?

Tags: Magda Gagliano, recipe, Italian cuisine, leftovers, salads

Reviews

What We've Been Reading

0 Comments
Don't miss the next edition of What's Cookin. Sign up and get it delivered straight to your inbox!

Submit
Mentioned in this articlePopular

Reviews

9 Top Small Food Towns

20 Comments

Recipes

Secrets to the Ultimate Grilled Cheese Sandwich

10 Comments

Recipes

Pumpkin Risotto

6 Comments

Get What's Cookin in Your Inbox
A delicious newsletter celebrating everything edible, sent 3 times a week.

Submit

We will never trade or sell your info. Terms of Use
Recipes
Magda Gagliano's Perfect Leftovers, Continued 0 Comments Reviews
What We've Been Reading 0 Comments Recipes
Secrets to the Ultimate Grilled Cheese Sandwich 10 Comments Home About Contributors Advertise Terms of Use Privacy Policy Sitemap

Spinach Ricotta Gnocchi

Sign In to What's Cookin
My Account
Logout
Search Articles Recipes
Reviews
Techniques
Ingredients
People
Entertaining
Home » Articles

Magda Gagliano's Perfect Leftovers
Spinach Ricotta Gnocchi
0 Comments + Add March 21, 2011 By Magda Gagliano

Tags: Magda Gagliano, recipe, Italian cuisine, pasta, leftovers

Download Recipe

Magda Gagliano's Spinach Ricotta Gnocchi

Spinach Ricotta Gnocchi

Ricotta Gnocchi
1 ½ pound ricotta
1 ¾ cup flour
1 egg, whisked
1/3 cup pecorino
1 pinch freshly ground nutmeg
1/3 cup chopped boiled spinach (squeeze out all moisture)
1 teaspoon salt

Tomato Sauce
1 can Mutti cherry tomatoes
1 ½ boiled carrots, mashed
4 small gloves of garlic lightly smashed
¼ cup pecorino
salt and pepper to taste

Basil Oil
2 loosely packed cups of washed basil
1 cup grapeseed oil
½ teaspoon salt

DIRECTIONS:

Place ricotta, pecorino, nutmeg and whisked egg in large mixing bowl and gently fold. Squeeze out any residual moisture from spinach and chop to ensure that no large pieces remain (do not pulverize) then mix into ricotta mixture. Next fold in flour ¼ cup at a time. Continue to do so until dough is formed. Roll out onto lightly floured work surface and gently work dough for 1 minute. It will be wetter than most doughs but should not be sticking to your fingers. At this point, form dough into 4 orange-sized balls, wrap in plastic and place in refrigerator for 1 hour or until ready to use.

To make basil oil:
Add basil, oil and salt to a food processor and puree until smooth. Set oil aside or place in refrigerator. You may notice some separation but a good shake will homogenize the ingredients.

To form the gnocchi:
Flour your hands lightly. Using both hands, and a light touch, roll the dough out with a back-and-forth motion, starting at the center and stretching the dough out, to form a roll. You don't want to put too much pressure so that you compress the dough, but you do need enough pressure to create a rope of dough. Once the segment you are working on gets to be about a foot long, you may find it easier to cut it in half, and then start working on that smaller segment.

Roll the dough out until the roll is about the size of a middle finger. (Note that if your hands, or the board, is a little too floured, you may not have enough traction between your skin and the dough to easily stretch it sideways.) Cut each roll into 1-inch pieces. Gnocchi can be presented in this simple cut style or with an indentation by using a fork.

To make indented gnocchi:
Hold a fork at a 45-degree angle with its tines facing down on the work board, the curved part of the fork facing away from you. Starting with the curved outside bottom of the fork, press each piece of dough up along the length of the tines. Let the gnocchi fall back down. This is a pretty quick motion; the result is an indentation of the fork tines on one side of the gnocchi, and an indentation of your fingertip on the other side. Place the gnocchi on a lightly floured cookie sheet. At this point they can be cooked, or kept in the refrigerator several hours or overnight.

To make the sauce:
Heat oil in a medium saucepan on medium heat. Add garlic and cook until lightly golden but not browned. Next add the tomatoes (include all juice from can) and bring to a boil. Tomatoes will naturally burst as they cook but some will maintain their shape which adds a nice contrast in texture to the sauce. Mix in mashed carrots, salt and pepper to taste and reduce heat to low and let simmer while you cook the gnocchi.

To cook the gnocchi:
Fill a large pot with water and bring to a boil at which point you should add enough salt so that the water tastes “like the sea”. Next, gently drop the gnocchi in the water, one by one. The gnocchi should not fall on top of each other, but rest on the bottom of the pot in a single layer. As the gnocchi cook, they will rise to the surface of the water at which point they should immediately be removed using a slotted spoon and placed in the saucepan with the tomato sauce.

To finish the dish, sprinkle gnocchi in sauce with freshly grated pecorino and drizzle with basil oil. Adjust salt and pepper if necessary and serve.

prev 1 2

Tags: Magda Gagliano, recipe, Italian cuisine, pasta, leftovers

Reviews

What We've Been Reading

0 Comments
Techniques

8 Techniques Brought Back from the Dead

3 Comments

Mentioned in this articlePopular

Reviews

9 Top Small Food Towns

20 Comments

Recipes

Secrets to the Ultimate Grilled Cheese Sandwich

10 Comments

Recipes

Pumpkin Risotto

6 Comments

Get What's Cookin in Your Inbox
A delicious newsletter celebrating everything edible, sent 3 times a week.

Submit

We will never trade or sell your info. Terms of Use
Recipes
Magda Gagliano's Perfect Leftovers, Continued 0 Comments Reviews
What We've Been Reading 0 Comments Recipes
Secrets to the Ultimate Grilled Cheese Sandwich 10 Comments Home About Contributors Advertise Terms of Use Privacy Policy Sitemap

spaghetti alla carbonara

Poche' Grille' Quails with Plum Sauce

Home | Careers | Media | عربي Register | Login Nestlé FamilyOur Kitchen
Delicious, gourmet recipes
Healthy Living
Health & wellness articles
Videos
Watch & Learn
Our Brands
Names you can trust
Talk to Us
Because we care
Our Company
Nestlé Middle East
All Recipes
Starters
Main Courses
All Main Courses
Poultry
Red Meat
Seafood
Veggie
Desserts
Light & Tasty

Home Our Kitchen Main Course Poché-Grillé Quails with Plum Sauce Share Search for delicious recipes Hide OptionsAll Recipes Light Recipes

Recipe Type Recipe Category Cuisine
-- All -- Starters Main Courses Desserts -- All -- Poultry Red Meat Seafood Veggie Other Starters Arabic Desserts Bites Cakes Pies & Tarts Other Desserts -- All -- American Arabian Gulf Arabic Asian Bengali Caribbean Chinese Continental Egyptian Emarati English European French Fusion (French/Mexican) Fusion (Thai/French) German Greek Hungarian Indian Indonesian Iranian Iraqi Italian Japanese Kuwaiti Lebanese Libyan Mediterranean Mexican Moroccan Omani Oriental Pakistani Palestinian Russian Saudi Spanish Syrian Thai Tunisian Turkish Tuscan Yemeni

Cooking Time: 30 Minutes or Less

Poché-Grillé Quails with Plum Sauce Cuisine: French
Category: Main Course
Serves: 6 persons
Difficulty:
Cost: Medium
Rate This Recipe 12345Rating (0 rating): Add to My Favorites
Ingredients 10 quails
1 large shallot, chopped
1 tablespoon butter
3 tablespoons white vinegar
500 g plum sauce, or plum jelly
4 tablespoons dijon mustard
1 cup fresh cream
2 cubes MAGGI® Chicken Less Salt Bouillon, boiled in 300 ml of water
2 plums, fresh, cut into wedges for garnishing
For the marination:
1 teaspoon dijon mustard
2 tablespoons olive oil
50 g lime juice, or juice of 2 limes
Pinch of ground black pepper
PreparationPoach the quails in boiling water for 1 minute, then refresh immediately in icing water to stop the cooking process. Marinate the quails with the Dijon mustard, olive oil, lime juice and crushed black pepper.

Sauté the shallot with the butter for 2 to 3 minutes. Add the vinegar and simmer until reduced to 1 teaspoon. Add the plum sauce, mustard, cream and chicken stock and simmer for 10 minutes.

Grill the quails on medium heat. Place them in serving platters topped with the plum sauce and garnished with the plum wedges.
Tips Timing Facts Nutritional InformationCooking tips : The Poché-Grillé technique is better for grilling small kinds of birds, so that they do not get dry. It’s recommended to debone the quails before cooking them.
Preparation time : 40 minutes
Cooking time : 30 minutes
Fats : 43.00 g
Protein : 32.00 g
Carbohydrate : 45.00 g
Energy : 698.00 Kcal

--------------------------------------------------------------------------------

Top Print
--------------------------------------------------------------------------------
More recipes using MAGGI® Chicken Less Salt Bouillon Chicken Artichoke Stew
Beef Tenderloin with Mushroom Sauce
Cannelloni Bolognaise
King Fish with Celery Mousse
Chicken Risotto
More Main Courses Mixed Seafood with Cilantro Cream
Stuffed Chicken with Mushrooms and Spinach
Lamb Kabsa with Jerrish
Nouille Gratin
Chicken Maklouba with Eggplant

Home | Our Kitchen | Healthy Living | Our Brands | Videos | Talk to Us | Our Company | FAQs | Security and Privacy | Sitemap Our Kitchen: All Recipes | Starters | Main Courses | Desserts | Light & Tasty Healthy Living: Fresh & New | Staying in Shape | Healthy Bones | Women’s Wellness | Family Health | Eating Right | Child Nutrition Our Brands: MAGGI® | NIDO® | NESCAFÉ® | NESTLÉ® CERELAC® | KIT KAT® | NESTLÉ® Dessert Solutions | COFFEE-MATE® | NESTLÉ® Breakfast Cereals |
NESTLÉ® PURE LIFE® | MACKINTOSH'S® QUALITY STREET® | PURINA® | NESVITA®
© 2011 All Intellectual Property Rights are reserved to Société des Produits Nestlé S. A. Vevey - Switzerland - Trademarks Owner