Healthy Recipes | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘healthy recipes’

Chicken Stock

Thursday, April 1st, 2010

White stock made with boiling fowl and knuckle of veal for maximum flavour. Cheaper versions use carcass, skin and giblets plus poultry scarps; or giblets only. Always include celery, a few root vegetables and herbs.

Uses: Good poultry flavor, pale color. An excellent general purpose stock for all types of soups, sauces for vegetables and white meat dishes, moistening white meat casseroles and pies and boiling rice for savory dishes or for risottos.

** Chicken Soups Recipes ** and ** Healthy Soups Recipes **

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Apple Juice and Apple Sauce

Monday, January 25th, 2010

Apple Juice – may be frozen, but should not be sweetened as fermentation sets in quickly. It is best made in the proportion of 1/2 pint water to 2 Ib apples or it can be made by simmering leftover peelings in water. The juice should be strained through a jelly bag or cloth, and cooled completely before freezing. It may be frozen in a rigid container, leaving 1/2 in headspace or in a loaf tin or ice cube trays, the frozen blocks then being wrapped in foil or polythene for easy storage.

Apple Sauce – Cook the apples to a pulp with a minimum of water. For the best flavour, this should be done in a casserole in the oven, using sluced but unpeeled apples. Sieve the sauce and sweeten to taste, adding a squeeze of lemon juice. Cool and pack into rigid containers, leaving 1/2 in headspace. Thaw for 3 hours at room temperature. Storage time : 1 year.

** Asian Recipes** and ** Slimming Sauce Recipes**

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Apple in Cooked Dishes

Monday, January 25th, 2010

A number of basic apple dishes may be succesfully frozen, and this is a convenient way to store surplus fruit. Baked apple dumplings, apple crumble, apple pie and applecake are particularly useful for this purpose.

** Asian Recipes** and ** Slimming Recipes**

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Paprika Tomato Soup

Thursday, January 14th, 2010

Ingredients
600 g. tomatoes and put in blender
Pinch of oregano and salt
2 chicken stock cubes
3 bay leaves
Chopped,parsley
6 tbsps. evaporated milk
4 tbsps. butter
Dash of paprika
6 metric cups water
3 chopped onions (more…)

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Bread Custard Pudding

Saturday, January 9th, 2010

Ingredients

5-6 slices of stale bread (wholewheat bread)
1 cup raisins or 1/2 cup raisins mixed with 1/2 cup sultans or 1 cup mixed fruit
1 tsp grated orange rind
1 tsp powdered cinnamon
1 tsp vanilla essence
1/2 cup sugar
1/4 tsp salt
3 eggs
3 cups diluted evaporated milk
2 tbsp butter
red currant jelly or jam for glazing

Method
Cut off crusts from bread slices, cut each slice into squares and butter them generously on one side. Grease with butter an ovenproof dish 1 quart or 36 oz pyrex dish or a dish 17 cm across (6 1/2 inches) and 7.5cm (2 3/4 inches) deep.
Mix orange rind and cinnamon with the dried fruit. Scatter some dried fruit on bottom of dish and place over them some pieces of bread, buttered side up. Spread over bread slices more mixed fruit, then a layer of bread pieces, and continue to do this till dish is three quarters full.
Beat up the eggs, add sugar, salt, milk and vanilla essence and strain through fine sieve over the bread and fruit in dish. Allow to stand for 1/2 hour for bread to absorb the custard mixture. Bake in moderate oven for about an hour or till set.
Brush top with jelly or jam that has been heated and, if top of pudding is not sufficiently brown, put dish under grill till golden.

More ** Slimming Diets** and ** Original Great Cuisine**

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How to make French Loaf

Friday, January 8th, 2010

French Loaf

Ingredients

1 French stick or French loaf
butter or margarine
aluminumfoil

Method
If french stick is used, halve it so that you can cut each half diagonally into slices to, but not through, the bottom crust. Spread butter on the slices, sandwich style, wrap each half in aluminum foil and bake in moderate oven for 3/4 hour, just before serving.
To serve, place foil wrapped bread on plate, open up the foil and let each person help himself to the hot slices of bread.

More ** The Completed Low Cholesterol Diets** and ** Great Cuisine**

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What’r something to Stew about

Friday, January 8th, 2010

Chicken and Vegetable Stew

Ingredients
12-14 meaty pieces of chicken
3 large carrots
2 parsnips
1 medium sized swede ( a kind of turnip)
8 small white onion or 3 large ones
1/2 cup finely diced large onion
3 stalks flour seasoned with salt and pepper
6 tbsps butter or margarine
salt
2 cups water or more
4 cm (1 1/2 inch) piece of cinnamon stick

Method
Skin carrots, parsnips, swede and onions. Leave onions whole,if small; if large, cut each into quarters. Halve the carrots, parsnips and swede lengthwise, and then cut each piece in 5 cm(2 inch) lengths.
Dredge chicken pieces in seasoned flour. Heat 2 tbsp butter in large saucepan which is not too deep, and fry as many pieces of floured chicken as pan can accommodate. Cover pan for 10 minutes or so, to brown the other side. Remove browned chicken to platter and brown the rest of the chicken, adding a little more butter.
Heat remaining butter in pan, fry the diced onion till soft, then add carrots, parsnips, swede and chicken pieces. Mix well together and then add 2 cups of water, celery and cinnamon stick. Add more more water, if necessary, and thicken with plain flour made into a thin paste with cold water, if a thicker gravy is desired. Test for taste before serving.

More ** Low Cholesterol Diets** and ** Stew Diets**

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Something To Stew About

Thursday, January 7th, 2010

It’s no wonder that stew is a perennial favorite; easy to prepare, one pot cooking which can be store and re-heated when wanted it’s a boon for busy cooks.Chicken and Vegetable Stew is an economical yet tasty addition for your recipe.

Please visit here : www.all-freehealthyrecipes.com

www.agape-cookingthechineseway.com

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Tags: all free healthy recipes, chicken stew, chinese cooking, chinese cuisine, freehealthyrecipes, great cuisine, healthy recipes, slimming diets, slimming recipes, stew cooking, stew recipes, vegetable stew
Posted in All Recipes, Chinese Cooking Tips, Great Original Cuisines |

Sunflower Munchies

Tuesday, January 5th, 2010

Ingredients
125g (4oz) sunflower seeds
125g (4oz) dried apricots
125g (4oz) dates
1 cup water
60g (2 oz) butter or substitute
1 cup honey
1 cup desiccated coconut

Method
Put sunflower seeds in baking dish into a moderate oven for about five minutes or until golden brown. Bring finely chopped apricots and water to boil in pan, reduce (more…)

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Hazelnut Sesame Candy

Monday, January 4th, 2010

Ingredients

125g (4oz) butter or substitute
1 cup honey
250g (8oz) sesame seeds
125g (4oz) sultanas
125g (4oz) hazelnuts

Methods
Put sesame seeds in large frying pan. Stir over high heat until seeds turn golden brown, then remove the seeds from pan. Chop hazelnuts roughly. Stand butter and (more…)

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