Salsa roja

Ingredients

5 ancos
1 large onion, coarsely chopped
1 1/2 cup water
4 med tomatoes, peeled and seeded
2 cloves garlic, pressed
3 tbsp oil salt

How to prepare

Remove cores, seeds and veins from chilies. Break chilies into pieces and cover with hot water for 2 hours. Put chilies in a blender with tomatoes, onion and garlic. Blend until quite smooth. Cook puree over low heat in a frying pan for 5 minutes. Makes about 4 cups

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Great babyback ribs

Ingredients

4 lb babyback ribs
1/2 cup soy sauce
1/3 cup sugar
1 tsp salt
1 tsp grated orange peel
1 garlic clove, minced
1/4 tsp freshly ground black pepper

How to prepare

In small bowl combine all ingredients except ribs. Stir until sugar is dissolved. Pour over ribs, cover and marinate overnight (at least 1 hour prior to grilling). Place ribs on grill, bone side down about 3″ from medium coals; cook 20 minutes; turn and cook about 30 minutes longer, turning frequently and basting with marinade sauce or your favorite bbq sauce.

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Pear hazelnut sour cream pie

Ingredients

1 cup hazelnuts
2 tbsp unsalted butter
2 1/2 lb (about 5 medium sized) fresh pears, peeled, cored and sliced
1/2 vanilla bean or 1 tsp vanilla ext.
1/2 cup granulated sugar
1/4 cup all purpose flour

1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1 large egg
1 cup sour cream
pinch of salt
1/2 cup brown sugar, packed
1/2 tsp vanilla extract

1 tbsp lemon zest
1 pie shell

How to prepare

1. Preheat oven to 350 degrees f.
2. Spread whole hazelnuts in a single layer on a baking sheet and bake until toasted, up to 20 minutes, turning nuts after every 5 minutes. Cool slightly, then place nuts in a clean tea towel, fold towel to enclose nuts, and rub between your hands to remove as much of the nut skins as possible. Chop nuts coarsely and set aside.
3. In a heavy 10 or 12″ skillet, melt butter. Add pears and vanilla bean (or vanilla extract). Pour granulated sugar over pears and saut

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A 20-MINUTE CHICKEN PARMESAN

Ingredients

4 Boneless and skinless – chicken breast halve
1 Egg – slightly beaten
1/2 cup Seasoned bread crumbs
2 tablespoons Butter or margarine
1 3/4 cups Spaghetti sauce
1/2 cup Shredded mozzarella cheese
1 tablespoon Grated parmesan cheese
1/4 cup Chopped fresh parsley

How to prepare

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.

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Southwestern butternut bisque

Ingredients

1 tbsp olive oil
1 cup finely chopped onion
1 3/4 to 2 lb butternut squash, peeled, seeded and cut into 1″ chunks (see cook’s notes)
2 medium bosc pears, peeled, cored and cut into 1″ chunks

1 medium granny smith apple, peeled, cored and cut into 1″ chunks
4 tsp lemon juice, divided
1 tbsp finely grated fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/8 tsp ground red (cayenne) pepper

1 (14 1/2-oz) can chicken broth
1 cup apple juice
1 cup water
1/4 tsp salt
1/8 tsp freshly ground black pepper

How to prepare

In a medium pan, heat the olive oil over medium-low heat. Add the onion and saut

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Revithia soupa – chick pea soup

Ingredients

1 cup dried chick peas
6 cup cold water
2 onions, thinly sliced
1 tbsp olive oil
1 tsp salt
lemon juice or wine vinegar

How to prepare

1. Wash and soak chick peas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas.
2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock.
3. Serve hot with lemon juice or vinegar. Makes six servings.

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Cobb salad

Ingredients

1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive (small bunch)
1/2 head romaine
2 tbsp minced chives
2 medium tomatoes, peeled, seeded & diced

1 whole chicken breast; cooked, boned, skinned & diced
6 slices bacon; cooked, diced
1 avocado; peeled and diced
3 hard-cooked eggs; diced
1/2 cup crumbled roquefort cheese

Special french dressing:

1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp worcestershire sauce
3/4 tsp dry mustard
1/2 garlic clove; minced
1/4 cup olive oil
3/4 cup vegetable oil

How to prepare

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
Created by: original hollywood brown derby, hollywood (servings 6)

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Thai Cooking Recipe: Chicken Satay with Peanut Sauce from Lobo (Thai food) www.lobo.co.th

http://www.youtube.com/v/WZeW_05tHYc?version=3&f=videos&app=youtube_gdata

Thai Cooking Recipe: How to make Chicken Satay with Peanut Sauce from Lobo// Ingredients: Lobo Satay Seasoning Mix, Chicken breast, Coconut milk, Lobo Satay Sauce Mix, Vinegar, Cucumber, chilli and red onion

Read more from the original source:
Thai Cooking Recipe: Chicken Satay with Peanut Sauce from Lobo (Thai food) www.lobo.co.th

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New york style oyster stew

Ingredients

1-1/2 doz large oysters and juices
1/2 oz butter
4 shallots, diced
1/2 cup white wine
3 cups heavy cream to taste
old bay spice
2 oz celery, diced, blanched

Salt and cayenne

How to prepare

Sweat shallots in butter. Add wine and reduce by 1/2. Add cream and reduce by 1/3. Add oysters and juice. Heat but don’t boil. Add blanched celery and seasoning. Serve at once. Serves: 4

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