Mediterranean Tapenade - Italian Recipe
What is tapenade?
The origins of tapenade
Ingredients (8 people):
- 4 garlic gloves peeled and diced
- 1/2 lemon juice from the lemon
- 1.5 tablespoons capers - drained (Bella is a good brand)
- 6 tablespoons extra virgin olive oil
- 1/2 pound parmesan cheese - imported is the best if you can afford it
- 6 anchovy filets from can
- 1 cup fresh basil
- 1 - 6 oz bottle Kalamata olives (Vigo is a good brand) - pour brine off and take pits out
Mixing
Just throw all the ingredients in a blender, chill and serve with flat bread, pita or crostini. If you want to live on the wild side and you know you will not be serving to children, add a small amount of cognac to see if you enjoy it more. If you want to experiment with other ingredients here are some suggestions: mustard (Dijon), red wine vinegar, brandy, artichokes, portabella mushrooms, sun dried tomatoes, or green olives. Tapenade can also be used as a stuffing in meat or fish, mixed with pasta, on a baked potato or in a sandwich.
Tapenade butter
You can make tapenade butter by mixing the above recipe with butter (start with 8 tablespoons and keep adding to get the consistency you want). Tapenade butter is fantastic under the skin of a chicken while roasting or as a meat garnish. You can also form the tapenade butter into a stick, by wrapping it in cellophane and chilling so that it can be cut into slices.
Jack Botticelli
You can see the article images and read more Italian recipes here
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The Best Japanese Chicken Recipe
By KC Kudra
If you are making a Chinese chicken stir-fry recipe you might like to use a readymade Chinese sauce. A lot of these can be added to your stir fried chicken strips and vegetables when everything is done, then just heated up for a minute or so.
Different Types of Stir Fry Recipes
Japanese stir fries tend to be more savory and less sweet and sticky than their Chinese counterparts and Thai stir fries often feature aromatic herbs like cilantro or basil and strong flavors such as fish sauce, coconut, chilies or lime.
Chicken is a wonderful meat to stir fry. Not only does it come out soft and delicious but you can tell when it is done because it goes white rather than pink and chicken is so soft flavored that you can combine it with any other ingredients you want to make the perfect meal.
There are many stir-fry recipes and you can even create your own. Chop some vegetables into similar sized pieces and stir fry them until they are tender. Add some fish or meat and cook it until it is done, then add a ready made stir fry sauce or make your own.
You can use soy sauce, teriyaki sauce, lime juice, green Thai chili paste and coconut milk or any other combination of flavors to make the perfect sauce for your homemade stir fry. Be bold and creative and you might come up with a brand new recipe for chicken stir fry.
Recipe for Japanese Donburi
This recipe serves four people. The chicken combines beautifully with the spinach, ginger, onion, broth and other flavors and this tasty Japanese chicken recipe is a nice dish to make for either an appetizer or an entree. Serve it with rice or noodles, as you like.
You will need:
- 1/2 lb boneless, skinless chicken breast
- 1 onion, sliced thinly
- 2 teaspoons vegetable oil
- 3 eggs
- 6 oz spinach leaves
- 4 teaspoons white sugar
- 1 cup chicken broth
- 2 tablespoons minced fresh ginger
- 1/4 cup soy sauce
How to make it:
Rinse the chicken breast and cut it in to 1/4 inch strips. Stir the ginger, onion and oil together in a skillet over a medium heat for a couple of minutes or until the onion is golden brown. Add the sugar, soy sauce and chicken broth and then the chicken strips. Bring the mixture to a boil.
Add the spinach and then cover the skillet. Cook until the spinach wilts. This will only take a minute. Beat the eggs in a small bowl. Turn the heat down to low then add the eggs to the skillet. Cover and cook for a couple of minutes or until the eggs are done. Serve the Japanese chicken stir fry with rice or noodles.
If you are looking for an easy but flavorful chicken breast recipe? You might like to consider making something like a chicken stir fry for your family. Not only are stir fries healthy because they contain a variety of vegetables but they are rich in flavor and very satisfying to eat.
BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.
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Grilled Mediterranean-Style Pizza With Sausage, Tomato, and Feta Cheese
By Tom Lingle
You could certainly use a homemade pizza dough recipe for this recipe. Once the dough has risen and been shaped into pizza rounds, place the individual rounds directly over the heat for up to 3 minutes, allowing the bottom of the dough to firm and crisp. Remove the rounds from the heat, and flip so the side that has been grilled is facing up. Brush the top with olive oil, and proceed with topping the pizza. Return to the grill for 3-5 minutes, until ingredients are heated through and dough has firmed and crisped on the bottom.
Cooks Notes: If you are using a meat thermometer look for an internal temperature that reaches 165 degrees F.
Grilled Mediterranean-Style Pizza with Sausage, Tomato, and Feta Cheese
Ingredients:
1 (16 ounces) package Italian Sausage
1 (14 ounce) Pre-Baked Pizza Crust
2 tablespoons Garlic Flavored Extra Virgin Olive Oil
2/3 cup Pizza Sauce
1 cup shredded Italian Cheese Blend
1/2 cup crumbled Feta Cheese
1 Vine-Ripened Tomato, sliced very thin
1-1/2 teaspoons Dried Oregano
1 cup Fresh Basil, chopped
Preparations:
1. Preheat gas or charcoal grill to medium high heat.
2. Place Italian sausages on an oiled grill rack set 4 to 5 inches over the heat.
3. Grill, using the direct grill method, turning individual sausages occasionally with tongs.
4. Continue cooking the sausages until well browned and cooked through, about 7 to 9 minutes.
5. Cool slightly and cut into 1/4 to 1/2-inch thick slices.
6. Brush both sides of the ready-made pizza crust with olive oil.
7. Gently place the ready-made crust, top-side down on grill rack.
8. Grill for 2 to 3 minutes over direct heat until crust is warm. Flip crust.
9. Quickly spread pizza sauce on over topside of pizza crust.
10. Arrange sliced sausage and tomato slices on top of crust. Sprinkle with crumbled with Italian Blend and Feta cheeses, and dried oregano.
11. Grill over direct medium-high heat. Close or cover grill with lid.
12. Grill 5 to 10 minutes or until toppings are warm and cheese has melted.
13. Remove from grill and garnish with fresh basil.
Head over to http://www.PizzaRecipes.com and try one of our delicious authentic pizza recipes, or choose a contemporary or international pizza recipe from our constantly growing selection of the best pizzas that can be made at home.
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For The Love Of Italian Food – Pasta And Cauliflower Recipe
Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.
Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.
Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.
So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task.
Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does
Grandma Theresa’s Pasta and Cauliflower
Ingredients
I hope this recipe makes many memories for your family and friends.
Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com for more family favorites.
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Vietnamese Spring Rolls Recipe (Goi Cuon)
By Bryan Vu
This Goi Cuon recipe or Traditional Vietnamese Spring Roll recipe took a lot longer than I expected, but I learned a lot during making the rolls. These healthy rolls are full of fresh vegetables and lean meat, so eat up!
Made from just rice and water, the neutral banh trang (rice paper) could be easily used in a variety of ways. At one Vietnamese market, I found no less than five brands of banh trang (rice paper) with multi-lingual packaging:
Vietnamese, Chinese, English, and French.
Banh trang gets around. Cambodians have a similar roll also using the same rice paper called nime chow–made without meat and dipped in a vinegar based sauce instead of hoisin. The Chinese have a version with duck and cucumber with a hoisin based dipping sauce. Japanese restaurants are also commonly using regular and dyed versions of rice paper for rolls too.
For the meat you can really use any cut of pork you wish, but leaner works better. The shrimp can also be any size but a medium one helps make rolling easier.
At the bottom of this post you’ll find a Vietnamese Nuoc Cham / Spring Roll Sauce recipe too.
This recipe makes about 10 Spring Rolls.
What you need:
-1/2 lb. shrimp (36/40 size) (453g)
-1/2 lb. pork leg (453g)
-1 head red or green leaf lettuce
-a few sprigs of mint
-chives
-banh trang (rice paper / Spring Roll wrapper)
-bun (rice vermicelli, the starchless variety)
-1 1/2 teaspoon salt
-1 teaspoon sugar
Nuoc cham recipe (Vietnamese dipping sauce recipe, Spring Roll sauce)
-1 tablespoon Hoisin Sauce
-2 tablespoons water
Prep time: 25-40 minutes
Cook time: 50 minutes
Assembly time: 10-20 minutes
If your shrimp is frozen, thaw it in a bowl of water until it is defrosted so you can cut into them.
1. Split and devein the shrimp. It helps to have a sharp knife and a steady hand. I had to pull up a chair to get the hang of this. I also found it helpful to have a bowl of water to dip the nasties into.
2. Cook the pork: fill a small pot with water about 1.5 inches above the pork, add 1 teaspoon salt and 1 teaspoon sugar. Bring to a boil on high heat then lower to 60% for about 30 minutes. It is done when it floats or when it is no longer pink in the middle.
3. Cook the shrimp: fill a small pot with about 2 inches of water (just enough to cover the shrimp). Add 1/2 teaspoon salt and bring to a boil. Add the shrimp. Boil for about 1.5-2.5 minutes on 70% heat until the shrimp is no longer translucent in the middle. It will be quick so don’t go anywhere!
4. Remove the shells and tails and clean off any remaining shrimp intestine. Split the shrimp in half along the body. Try to picture how you want to layer the pork inside the roll so you know how to cut it. Slice as thinly as porkly possible so rolling will be easier.
Tortuna brand bun (rice vermicelli), and Flying Horse brand banh trang (Spring Roll wrapper, rice paper).
5. Get 1 gallon of water boiling. Add 1/3 of the rice vermicelli package and boil for 8 minutes (following the instructions on the packet).
6. Drain and cool the noodles under cold running water to stop it from cooking.
7. Wash and dry your veggies!
8. Add some warm water to a plate to dip the banh trang (rice paper).
9. Dip only before making each roll. It took me about 5-10 seconds of soak. Make sure to remove it before it gets to the desired softness so it’s easier to handle.
10. Rolling technique is entirely up to you. Do whatever looks good or makes you happy. Put less than what you think you need so the rolls aren’t exploding. Generally it will look better to show lettuce instead of noodles on the bottom. A tighter roll will look nicer and showcasing the meat on top makes it more appealing. Here’s what I did:
10a. Add some lettuce near the bottom and leave about 1″ to 1.5″ space on the sides. Layer with some mint and some chives.
10b. Add shrimp near the middle, color side down.
10c. Add pork on top of the shrimp and some bun (rice noodle) on top of the vegetables. Make sure the rice noodle is spread evenly across.
10d. Fold the sides in so its snug and add some more chives. Then fold the bottom up to cover the rice noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Once you reach the meat, ease up on the tightness so it doesn’t tear.
11. Nuoc cham recipe (Vietnamese dipping sauce recipe):
Add 1 tablespoon hoisin sauce and 2 tablespoons water to a small pan and bring to a boil. Pour into a bowl and cool. Add chopped nuts and some hot sauce. I used Koon Chun hoisin sauce, and Sambal Oelek chili paste (the one without garlic!).
Serve!
Check out step-by-step photos for this Spring Rolls Recipe.
See my site for more Asian and Vietnamese Recipes
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Authentic Thai Chicken Stir Fry
Authentic Thai Chicken Stir Fry
Want to cook Thai stir fry just like the restaurant? Surprise your family and friends with this authentic Thai recipe.
The key of having that authentic Thai stir fry taste lies in the coconut milk, every other ingredient has to maintain the same ratio with how much coconut milk you put in.
Basic ingredients:
- 1 quart water
- 3/4 cup coconut milk
- 2 cups uncooked jasmine rice
- 1 1/2 cups chopped fresh basil leaves
- 1 tablespoon olive oil
- 2 tablespoons fresh ginger root, minced
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 3/4 teaspoon red pepper flakes
- 1 1/2 tablespoons fish sauce
- 1 medium onion, sliced
- 5 green onions, chopped
- 3 cloves garlic, minced
- 3 shiitake mushrooms, sliced
- 2 pounds skinless, boneless chicken breast halves, cut into 1/2 inch strips
Ingredients adjustment (base on personal taste):
Spicy - Add more red pepper flakes and chile oil.
Blend - Less vinegar and more mushrooms.
Directions:
1. Boil rice and water in a pot.
2. Cover pot, reduce heat to low for 20 minutes.
3. Mix the following in a bowl:
- coconut milk
- soy sauce
- rice wine vinegar
- fish sauce
- red pepper flakes.
4. Heat oil with skillet over medium-high heat.
5. Stir in ginger, onion and garlic.
6. Cook until lightly browned.
7. Add chicken strips, cook for 3 minutes (or until browned).
8. Stir in the sauce from the bowl.
9. Cooking until sauce is reduced to 1/3.
10. Mix in green onions, basil and mushrooms.
11. Cook until everything is heated through.
12. Serve over the cooked rice.
Alice Anderson is a mother of 2 lovely boys, she loves cooking and spending a lot of time in the kitchen trying new taste and sharing recipes with others, recently she is interested in Cooking Crab Legs and Bose Home Theater.
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Thai Rice Salad - A Real Winner!
By Ed Dugan
I love living where I do and wouldn’t think of moving. I just wish someone would open up a Thai restaurant in our community. Being a chef I might have an advantage over knowing how to cook Thai food over a lost of people but then there’s the problem of getting the right ingredients. When I travel the first place I look up is a Thai restaurant.
This recipe has no ingredients that cannot be found in your neighborhood supermarket and it is one of the most delicious Thai recipes that I have ever tasted. The salad gets its heat, traditional in Thai dishes, from cayenne pepper but using dried red pepper flakes instead allows everyone to make it as spicy as they wish. However, it has to be a little bit spicy or it wouldn’t be Thai.
For 2 people:
1 1/2 cups cooked long grain rice
2 tablespoons olive oil
3 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
1 heaping tablespoon sugar
Pinch of cayenne pepper
4 scallions chopped, including the green parts
3 carrots grated
1 cucumber peeled, halved lengthwise, seeded and cut into 1/4 inch dice.
1/4 cup fresh cilantro chopped (you can substitute parsley if you have to but I would rather use dried cilantro)
Combine the oil, lime juice, fish sauce, sugar and cayenne and let stand for five minutes. Then, combine all of the ingredients in a large bowl and toss until thoroughly mixed. Let stand at room temperature until ready to serve.
NOTE: Now that I have given you the basic recipe it’s time for you to use your imagination. The salad is wonderful just like you made it but it’s even better with the addition of poached shrimp or scallops, thinly sliced chicken breasts or, my favorite, very thin slices of rare beef.
I can guarantee that if you make this once you will make it again.
This recipe, along with 325 others, can be found in my cookbook, Help-I Gotta Cook! named Cookbook of the Year in 2007. Go to my webpage http://www.ineedtocook.com to find out what others think of the book or to Amazon.com to order it.
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Experience the Flavor of Indian Cuisine - Recipe For Murgh Makhani (Butter Chicken)
Indian cuisine is best known world wide for its use of spices. Its non-vegetarian side features a large variety of juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here, I have discussed an amazing recipe for one of the most popular Indian dishes, the ‘Murgh Makhani‘, the delicious Indian version of Butter Chicken.
‘Murgh Makhani’ is an authentic Indian dish, which is now popular as ‘Butter Chicken’ in several countries all around the globe. The origin of this dish can be traced back to the times when the Mughal Empire ruled India. The dish was first invented in Delhi, the capital city if India, by a person working in the kitchen staff of a famous restaurant named ‘Moti Mahal’, located in a small place called ‘Daryaganj’ in the heart of Delhi. Although the basic recipe of ‘Murgh Makhani’ remains same, the actual flavor differs from restaurant to restaurant in India and abroad.
Served with steamed rice, ‘naan’, ‘roti’, or ‘parathas’ (forms of Indian breads), Murgh Makhani is prepared by marinating a chicken overnight in a mixture of yoghurt and various spices. The chicken is then grilled and roasted, and finally added to the Makhani sauce, which is made using butter, cream, tomatoes, almonds, and a mixture of various Indian spices.
Here is a detailed recipe for this popular Indian dish:
Ingredients:
For Chicken Marinating:
- Chicken Pieces (boneless): 800 g
- Coriander Powder: 1 teaspoon
- Sour Curd: 1 tablespoon
- Ginger Paste: 2 teaspoons
- Garlic Paste: 1teaspoon
- lemon juice: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Onion paste: 1 tablespoon
- Red Chili Powder: 1 teaspoon
- Salt to taste
- Few drops of orange color
For Chicken Gravy:
- 4 large tomatoes chopped
- 4 tablespoon Butter
- 1 tablespoon Fresh Cream
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Black Pepper Powder
- 2 teaspoon Ginger finely chopped
- 2 teaspoon Green Chilly finely chopped
- salt to taste
- sugar to taste
For Garnishing:
- Melted Butter
- Fresh Cream
- Coriander Leaves finely chopped
Recipe:
1) Make small cuts in the chicken pieces.
2) Mix all the chicken marinating ingredients as listed above. Add the mixture to the chicken pieces and mix well.
3) Allow the chicken to marinate for a few hours (minimum of 2-3 hours).
4) Put the marinated chicken in a heavy bottom wok containing half the butter. Cover it well and cook until the chicken is properly cooked. Next, stir fry the chicken for a few minutes and keep it aside.
5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders in quantities listed above.
6) Fry for a few minutes and then add the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.
7) Add the whipped cream and cook on low flame for 5-7 minutes.
Next, add the chicken pieces along with chopped ginger and green chilies to the gravy. Cover and simmer on low heat.
9) While serving, pour the melted butter on the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.
10) The traditional Indian Murgh Makhani is ready. Serve it hot with Indian breads, such as a ‘tandoori roti’ or a ‘naan’. You can also serve it with rice.
If you would like to learn more interesting Chicken Recipes, visit the online Indian Recipe Guide at abcdrecipes.com - Explore The Flavor of Indian Cooking with over 700 Indian recipes.
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How to Cook Shoyu Chicken - The Hawaiian Treat
Last year, my husband and I took a dream vacation to Hawaii. We got to tour most of the islands and saw all sides of Hawaii, from Honolulu and the glitzy beach resorts to little towns well off the main tourist track.
Everywhere we went, we could count on finding an ubiquitous dish called shoyu chicken. Sometimes it came served with exotic garnishes, usually in the fancier restaurants, and sometimes it came straight out of the cooker and served on paper plates from some roadside stand, but it was always delicious.
When we got home, I knew I had to try cooking some shoyu in my own kitchen.
There must be thousands of different recipes for this dish. The differences are mainly in the ingredients for the sauce, but even the chicken itself can be cooked any way you like, from boiling in a pot to baking in the oven to grilling on the barbecue.
No matter the recipe, one ingredient you’ll always find is soy sauce. That’s because that’s what shoyu means–soy sauce. If you want, you can just call this dish soy sauce chicken. But I prefer to use the word “shoyu” in tribute to its native home in Hawaii.
If you would like to cook shoyu chicken, why not go all the way and make it the food centerpiece of a Hawaiian-themed party? Break out the leis, put on some ukulele or Don Ho music, and have some tropical fun.
This shoyu chicken recipe serves 12 people. If you want to make it just for your family instead of for a party, cut back the recipe portions accordingly.
Ingredients
12 pounds of chicken thighs
3 cups brown sugar
4 cups soy sauce
4 cans chicken broth
1/2 cup white wine
6 cups pineapple juice
1 cup vinegar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup Worcestershire sauce
chopped green onion tops
4 cloves garlic, crushed
2 tablespoons ground ginger
2 cans pineapple rings
Directions
1. Wash and drain the chicken thighs.
2. Combine the sauce ingredients (everything listed above except the pineapple rings).
3. Combine the chicken and the sauce in a large pot. Bring to a boil, cooking 30 minutes or until the chicken is tender.
4. Place chicken thighs on serving platter; decorate with pineapple rings and serve.
Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: www.solid-gold.info/most-wanted-recipes.html
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Fast Healthy Recipes - Asian Green Bean Stir Fry
If you work all day, the last thing you want to do when you get home is to slave in front of a hot stove to prepare dinner. However, you don’t want to fall to temptation and drive through the take out window for some sub-standard fast food. If you are trying to eat healthy and watching your weight, you want to eat foods that are nutrient rich, giving the most goody for the calories you consume.
The below recipe is great for a quick snack or as an accompaniment to a main entrée. It’s a great complement to chicken, fish, pork or beef.
Asian Green Bean Stir Fry
1 teaspoon sesame oil
1 pound green beans, cut 1-inch portions
Pinch of crushed red pepper
1/2 cup water
1 1/2 cups fresh or frozen mixed stir-fry vegetables (thaw if frozen)
1 tablespoon black bean-garlic sauce (found in Asian food section of most large grocery stores)
Directions:
1. In large frying pan heat sesame oil over medium-high heat.
2. Add green beans and crushed red pepper.
3. Cook 2 to 3 minutes until seared, stir often.
4. Add water, cover, reduce heat to medium.
5. Cook 3-6 minutes, stir occasionally, cook longer for tender vegetables.
6. Uncover, increase heat to medium-high, add stir-fry vegetables and black bean-garlic sauce.
7. Cook until heated through, stirring often.
8. Dish is ready when the majority of the liquid has evaporated.
Serves approximately 4,1 cup servings.
Health Benefits:
Beans are rich in fiber and protein but also a great source of iron and Vitamin B6. Low in fat and calories, providing antioxidants that protect the heart.
Karen Ficarelli is the founder and CEO of Fitness4Her.com, a diet, exercise program and women’s fitness blog, developed especially for women. A sports nutritionist and personal trainer, Karen has a treasure chest full of healthy recipes that will keep you eating healthy and lean.
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