How to cook an easy asian recipe: Ayam Brand Thai mackerel salad. More recipes on www.ayambrand-recipes.com
Aug
26
Aug
16
A pasta salad is – or, can be – as simple as any other dish. And, pretty much, taste as good as anything (and, honestly, if it does not you are probably the one to blame; rather than “pasta salad”). As with anything else, you can make a pasta salad in very simple ways, using very simple, ordinary, ingredients – and you can do it in very sophisticated ways. It is all up to you. If you are like me, though, you do it because you enjoy the taste of it – and experiment with the goal, in mind, to make it as tasty as possible.
I will give you a little example, of a pasta salad, to get you started!
The ingredients that you need, to make this salad, are the following:
You need pasta, obviously. Which pasta? That is up to you. Take some pasta that you like, or mix it up for the sake of doing so. Remember that the brown, full fiber, pasta is healthier than the lightly coloured one (and the light, regular, pasta is actually not healthy at all). You also get a longer-time full feeling from the browner pasta.
You will need vegetables, for this recipe. Again, take whatever you personally prefer. Use any onion, olives, carrots, tomatoes, cucumber, any pepper or celery (or, as I said, anything else).
Some things to make this more delicious, that you can use, include salt pepper, and other spices, chicken, seafood, garlic and parmesan cheese (and, again, whatever else you like).
Do you like dressing? Use that! A bottled one works very well.
Enjoy your pasta salad!
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Aug
15
Do you know the Waldorf salad? If you do, have you tried it? There are, which you might know, a number of recipes available for how to make Waldorf salad, and I will give you one that is really old – that was made in 1890. Actually it resembles the original Waldorf salad. Sounds cool?
What is different from the original is that, this version includes a few ingredients that the original does not. The dressing is also a little different. Remember that, as with most food, you can play around with the ingredients – add some fruit that you like as substitute for one that you do not like, that I have told you to use, to make it more tasteful for you. Oh, if you did not know this is a fruit salad. The Waldorf salad is a kind of fruit salad.
Now, let us go into the ingredients of the salad (which, again, you can endlessly play around with).
One cored apple that is cubed into cubes with the size of one inch.
One thinly sliced celery stick
1/4 cup walnuts pieces
1/4 halved seedles grapes
For the dressing, you need: 2 tablespoons yoghurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon lemon rind
The directions are as follows:
Cut up celery, grapes and apple – add them to a salad bowl. Also, add the pieces of walnut.
The dressing you mix in a small bowl.
All you is left to do is for you to add the dressing, refrigerate the salad, and eat it! Enjoy!
“nouman”
Aug
11
As you might have figured out, this article is dedicated to providing you with a recipe of a chef salad. You have not heard of a chef salad? You are probably not alone (and I was the same just a little while ago). What is great about this salad is that it will fill you up quite nicely – which not every other salad will. And, if you do not wish to be filled up, just eat less of it or leave out the ingredients that will fill you up the most (like, I would imagine, the turkey and ham).
The ingredients for the chef salad, are:
Around 6 cups of salad greens
Sliced tomatoes – 1-2
Iceberg lettuce
Sliced cucumber – 1
Sliced celery stalks – 2
Sliced or cubed turkey
Sliced or cubed ham
Sliced or shredded cheese
Boiled eggs, that you peel and slice – 2
If you do not wish to use either turkey, ham or cheese you can substitute those ingredients with a few things. The turkey you can substitute with canned chicken or chicken. The ham can be substituted with bacon bits, pork, bacon or any deli-styled meat. You can use any cheese.
To make this recipe tasty to you, use any dressing that you like. Take a bowl, fill it with cold water and wash the lettuce in it (or, simply, wash the lettuce under cold running water). When you are done with this, dry the lettuce – either in a dish towel, that is clean, or in a salad spinner. I hope you enjoy this chef salad!
Aug
7
How does combining a salad with a sandwich sound? Pretty good? That is what you are going to do if you decide to try out this recipe! Why would you do this? Because it is not only fast, like a salad is, but the increased meatiness of a sandwich makes this a fast AND filling meal. Perfect if you want to get a quick meal, but know you will not get a chance to eat for a long time.
Do you need to be careful with the ingredients you use when you make a salad sandwich? What does your gut sense tell you..? Of course you do not have to be careful — you just take whatever you like and mix it, and put it on a sandwich. Following a recipe, to perfection, will not do anything for you if the ingredients do not do anything for you….Or, it could happen, but it is probably an exception.
But I will give you an example of ingredients you can use to make your salad sandwich. Just for the hell of it!
The ingredients for a great salad sandwich are as follows: Cucumber, tomato, green onion, sprouts, cream cheese, spinach. For dressing, use mayonnaise (or whatever else, delicious thing, you can think of).
“What?”, you say, “no amounts?”. Realize that this is all about making a quick meal (that fills you up). This is not rocket science. If you like tomato a lot, take a lot of tomatoes. If you do not like tomatoes, perhaps skip them, or take a lot of something else to drown the taste of tomato. Just use your common sense.
The directions are super simple.
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Aug
4
Do you like potato salad? I really hope you do – as everyone should. If not, realize it can be endlessly varied (if you have read some of my earlier recipes you know I say this a lot but that is because it is so important; variation can make anyone passionate about and interested in cooking). If your view of potato salad is “nothing special”, and that is IT – then you are surely missing opportunities to really satisfy your tastebuds.
For this dish, you need:
6-8 bacon slices
6-8 potatoes
Any colour of bell pepper – 1/2, chopped
Green onion – 3-4, chopped
Celery stick – 1, chopped
Garlic – 1-2 cloves, minced
salt and pepper to taste
For the dressing, this is what you need:
Ranch dressing – 1/4 cup
Mayonnaise – 1/2 cup
These are the directions for this, potentially awesome, recipe:
Peel, then slice and boil potatoes until they are cooked. Drain, let cool.
Cook bacon until it suits you – or until it is crispy. Then drain the grease off it and let cool.
Are the potatoes cool? If not – wait until they are, and then put them in a larger bowl. After this, get a knife and cut them into small pieces.
If the bacon is cool, crumble – and add it to bowl.
Add, to the bowl, the chopped vegetables, salt & pepper and dressing.
Mix everything. Taste the salad. If it lacks flavour, perhaps add some more of the ranch dressing or salt.
Now, refrigerate a few hours and eat! Then enjoy your awesome potato salad meal as much as you possibly can. Spread it to your friends!
Are you in need of something awesome to do this summer? Your summer might already be great, but you just need that final touch that turns it into the quality as childhood summers. Click on the link to read about one of the more fun things to do in summer – with the added bonus, if you haven’t tried it, that it’s like trying the frisbee for the first time:)
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Aug
3
Top Chefs jealously guard their secret recipes. But — Top Chefs also borrow recipes from their favorite restaurants!
One of the most copied restaurants is Applebee’s Neighborhood Grill and Bar.
Applebee’s, of course, is the largest casual dining chain in the world, with locations throughout the U.S. and many countries worldwide. As they like to say of themselves, “We take pride in having a friendly, welcoming, neighborhood environment for both our staff and guests that makes everyone enjoy their Applebee’s experience.”
Applebee’s continues to set the standards for best practices in the restaurant industry. Here are just a few of their recent awards:
Chain of the Year: Restaurant Hospitality Magazine.
Excellence in Retention Award: Nation’s Restaurant News, People and Performance Award Council.
Heart of the Workplace Award: In recognition of a company that models best people practices in their workplace and makes a difference in the lives of their employees and their communities – People Report.
From delicious appetizers to mouthwatering burgers to tasty salads, they’ve got some of the best meals worth sampling — and cooking home. Give your dinner guests the best — whether family, friends — or that date you just met on WUVING.com
Here are the Top 5 most copied recipes from Applebee’s Neighborhood Grill and Bar:
–Applebee’s Oriental Chicken Salad–
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
–Applebee’s Baby Back Ribs–
3 racks (about 1 lb. each) pork baby back ribs, each cut in half Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
–Applebee’s Bourbon Street Steak–
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
–Applebee’s Blonde Brownies–
2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans
Preheat oven to 350 degrees. Flour and butter a 9 x 13 x 2 pan. Sift flour into a bowl. Mix flour, baking powder, salt, and baking soda. Set aside. Melt butter. In mixing bowl, place melted butter and add sugar, mixing well. Add eggs and vanilla, mixing well. Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all. Bake for 25 – 30 minutes…
–Applebee’s Lemonade–
1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier) Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water.
An intresting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.
- Brian Alan Burhoe – www.brianalanburhoe.com
Bon Appetit!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
Aug
1
Golden Corral Buffet & Grill is a family restaurant that features grilled food, such as steaks, and a large buffet.
Their delicious buffet contains an array of food choices including hot meat options, pasta, pizza, fresh vegetables, salad bar and a selection of carved meats (their Carving Station is a would-be chef’s delight) at dinner and on Sundays.
During breakfast service, choices range from traditional breakfast items, like omelets made-to-order, scrambled eggs (usually egg product), bacon, and biscuits and gravy; to childhood favorites, like chocolate chip pancakes and French toast with powdered sugar.
Other items include rotisserie chicken, made from scratch mashed potatoes, Bourbon Street chicken, grilled sirloin steak, their popular home-style yeast rolls, fried chicken, their signature “Awesome” pot roast, meatloaf, pizza, seafood salad, and carrot cake.
Restaurant & Institution Magazine’s Consumers’ Choice in Chains Awards recognizes Golden Corral for Best Buffet Restaurant in Customer Satisfaction.
The restaurant, which serves breakfast, lunch and dinner, is famous for its three-year “Frying Pan Man” advertising campaign in which a person is hit on the head with a frying pan resulting in a craving to go to the restaurant.
Golden Corral Buffet & Grill’s most recent restaurant concept, called “Strata,” was rolled out during the early 2000′s in an effort to bring more of the food preparation into view of the guests.
So – here we go again: You’ve met someone special – maybe through friends – maybe on one of those Romance relationship sites like eHarmony or WUVING.com – and you want to whip up a truly romantic dinner!
You’re looking for some great romantic dinner recipes to sweep that special guy or girl off his or her feet.
>>> Here is the recipe for their excellent GOLDEN CORRAL’S SEAFOOD SALAD — and Golden Corral’s BOURBON STREET CHICKEN served with their Brass Bakery Bread Rolls…
–Golden Corral’s Seafood Salad–
1 lb. imitation crab meat, shredded
1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)
1 tablespoon lemon juice
3 hard boiled eggs, chopped.
Mix all ingredients. Refrigerate for about an hour to allow flavors to blend. Serve either a salad, on lettuce, or on split croissants.
–Golden Corral’s Bourbon Street Chicken–
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.
–Golden Corral’s Brass Bakery Yeast Rolls–
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg — lightly beaten
4 1/2 cups Sifted all-purpose flour
2 tablespoons Melted butter or margarine — for brushing rolls.
Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.)
Stir until yeast dissolves.
Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.
Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch pan.
Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned.
Serve warm with plenty of butter. This recipe yields about 2 dozen rolls.
Bon Appetit!
- Brian Alan Burhoe brianalanburhoe.com.
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
Aug
1
Do you know ambrosia salad? If you do, perhaps you would want the absolute simplest way of doing it? Well, here it is! Just do the simple things I explain in this article. All you do in this recipe is open a few cans of fruit, add some coconut, dressing and marshmallows! Out of all quick dessert recipes, the ambrosia salad is definitely a good one!
Other names for this salad include pineapple ambrosia, marshmallow ambrosia (and possibly others).
How does orange and coconut together sound? Is your mouth watering? I understood that it would. Happy news, for you, are that those are this salad’s main ingredients!
Actually, there are two different versions of this recipe – with one including sour cream and one fat free yoghurt (among other changes). Try whatever works for you (or both, to try them out). The version with sour cream has these ingredients:
These are all of the ingredients included in this glorious salad:
Drained pineapple chunks – 1 can
Drained mandarin oranges – 1 can
Miniature (or bigger, if you cannot find miniature) marshmallows – 1 can
Flaked coconut – 1 cup
Sour cream – 1 cup
Drained fruit cocktail – 1 can
Drained mandarin oranges – 1 can
Miniature (or bigger, if you cannot find miniature) marshmallows – 1 can
Flaked coconut – 1 cup
Fat-free yoghurt – 1 cup
Directions: Mix all the ingredients, gently. As the yoghurt version will not be firm as soon as it has been mixed – but, unfortunately a little runny – you might want to refrigerate that version for a couple of hours. You do not have to do this with the sour cream version.
Good luck with your ambrosia salad!
Do you want to be reminded of childhood summers..? Check these links out, if you do.
Aug
1
Asian food can be some of the best for you. Learn about the ingredients to make cucumber salad in this free video clip on healthy Asian recipes. Expert: Abbie Jaye Bio: Chef Abbie Jaye has been cooking for many years and takes pride in using all organic and natural ingredients in her recipes, to not only bring out better flavor but also to encourage healthier eating. Filmmaker: Nili Nathan
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