Tomato fritters

Ingredients

4 cups fresh tomatoes – chopped
2 eggs
Salt
Pepper
Flour
Vegetable oil for frying

How to prepare

Peel and chop very ripe tomatoes into thumbnail size pieces add salt and pepper to Taste add eggs and mix well add flour 1/2 cup at a time, mixing well after each Addition until you have a thick batter. Batter should pour from a spoon, but be Thicker than pancake batter heat 1/2″ vegetable oil in skillet over medium-high heat Spoon batter into patties and fry until golden brown on each side remove from pan And drain on paper towel.

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Nepal potato salad

Ingredients

4 medium size waxy boiling potatoes
4 tbsp ground roasted sesame seeds
4 tbsp lemon juice (fresh squeezed)
1 tsp salt
1 hot green chiles, finely minced
4 tbsp sesame oil
2 tsp vegetable oil
Pinch ground asafoetida*
8 to 10 whole fenugreek seeds*
3 tbsp cilantro minced

How to prepare

Boil the potatoes in a big pot. Meanwhile, combine the chiles, salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl. Add the sesame oil just a little at a time and mix in with a wire whisk. Using a metal ladle heat the vegetable oil by holding it over heat. When quite hot, add the asafoetida powder and fenugreek seeds. The fenugreek seeds will start to darken in the hot oil in just a few seconds, when this happens dump it all into the bowl. Mix well, then add the cilantro and mix some more. Check your seasonings. When the potatoes are done, drain and peel while hot (holding with a fork if you need to.) The peel should slide right off. Cut into 3/4″ dice and add to the bowl of dressing. Gently mix to coat all the cubes and finally adjust your seasonings if needed. Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, it’s supposed to be much better the next day. It keeps for up to 4 days refrigerated.

* Look for these in an indian or middle-eastern grocery

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Balsamic Chicken with Potatoes and Arugula

Ingredients

6 large skinless, boneless chicken thighs (about 1
1/4 pounds)
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 garlic cloves
1 tablespoon salad oil
1 pound medium-size red potatoes
2 bunches arugula
2 tablespoons brown sugar
2 tablespoons balsamic or red wine vinegar
2 tablespoons soy sauce

How to prepare

1. Cut each chicken thigh in half. In bowl, toss chicken with flour and salt. Peel garlic cloves and cut each lengthwise in half.

2. In nonstick 12-inch skillet over medium heat, in hot salad oil, cook chicken thighs and garlic, covered, 20 minutes or until chicken is browned and juices run clear when chicken is pierced with a knife, turning once halfway through cooking time.

3. Meanwhile, cut each potato into quarters. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 7 to 10 minutes until potatoes are just tender; drain and keep warm. Wash arugula; drain well.

4. In cup, stir brown sugar, balsamic vinegar, and soy sauce. When chicken is done, add vinegar mixture to skillet, tossing to coat chicken well. Remove skillet from heat; add potatoes and half of arugula, tossing to mix well. Arrange remaining arugula on platter or 4 dinner plates; top with chicken mixture.

About 345 calories, 9 g fat, 117 mg
cholesterol, 920 mg sodium.

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Vegetable Fried Rice Recipe how to cook great Asian food stir fry wok

http://www.youtube.com/v/_Sa1oFRFj2Q?version=3&f=videos&app=youtube_gdata

As part of the HOW TO COOK GREAT NETWORK – http://www.howtocoogreatfood.com Also take a look at our channel for other great cooking genres. And look at the w…

Read more from the original source:
Vegetable Fried Rice Recipe how to cook great Asian food stir fry wok

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Snickers cheesecake

Ingredients

1 cup chocolate wafer crumbs
3 tbsp margarine, melted
24 oz cream cheese, softened
3/4 cup sugar
1/4 cup unbleached all-purp. Flour
3 large eggs
1/2 cup sour cream

1 tsp vanilla
1 cup mini snickers bars cut into chunks (about 16 mini-bars)

How to prepare

Combine crumbs and margarine; press onto bottom of 9″ spring form pan. Bake at 350

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Vegetable beef soup

Ingredients

2 med potato, peeled & diced
2 med carrot, peeled & diced
1 1/2 lb beef shank or neck bones
1 med onion, peeled and chopped
16 oz tomato, whole, quartered & undrained
17 oz corn, whole kernel, undrained

1 bay leaf
1 tbsp parsley flakes, dried
1 tsp worcestershire sauce
1/2 tsp thyme, dried
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground savory

2 tsp instant beef bouillon
3 cup water, boiling

How to prepare

Place first 7 ingredients in a 3 1/2-quart slow cooker in the order listed. Sprinkle parsley and the next 5 ingredients over the vegetables. Dissolve bouillon in boiling water and pour over spices. Cover and cook on low setting for 8 to 10 hours. Remove beef shank and bay leaf, recover. Remove meat from bones, cut into bite-size pieces. Return meat to soup, mix. Yield: 3 quarts

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Twice-cooked pork – Chinese Recipes – UKTV Food

http://www.youtube.com/v/rDhnq0v7ck8?f=videos&app=youtube_gdata

Rhodes cooking a Chinese sweet and spicy pork recipe from the Sichuan region of China. Gary Rhodes’ “Rhodes Across China” on UKTV Food.

See the rest here:
Twice-cooked pork – Chinese Recipes – UKTV Food

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K f c coleslaw

Ingredients

8 cups finely chopped cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tbsp white vinegar
2 1/2 tbsp lemon juice

How to prepare

Cut cabbage and carrots into sm pieces about the size of rice kernels. In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8.

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Herbed focaccia

Ingredients

1 pkg dry yeast
1 tsp sugar
1 cup warm water (105-115f)
2 1/3 cups bread flour
1/3 cup cornmeal
1 1/4 tsp salt
1/2 cup light-tasting olive oil

2 lg garlic cloves, minced
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
kosher salt
1 tbsp fresh chives, snipped
1 tbsp fresh parsley, minced

1 tbsp red pepper flakes

How to prepare

Preheat oven to 450f. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 lg baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tbsp oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it’s dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to lg plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tbsp oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12″ round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300f. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12″ focaccias.

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