Recipe 14: Khao Phat Fried Rice

Ingredients :
3 tablespoon of corn oil
7 ounces of finely diced chicken
1 tablespoon of crushed garlic
2 eggs
25 ounces of already cooked rice
1 tomato sliced into 8 slices
1 chopped green onion
2 teaspoon of soya sauce
1 teaspoon of fish sauce
1 teaspoon of sugar
1 teaspoon of ground white pepper

DIRECTIONS:
1. Pre-heat oil in a pan.

2. Stir in the chicken and garlic for one minute.

3. Add the onion and cook for another minute.

4. Incorporate the eggs and pre-cooked rice.

5. Stir well while adding the remaining ingredients.

6. Cook for another 2 minutes. Add some fine cucumber and green onion slices on top for decoration and serve.

Recipe 13 : Spiced Portuguese Chicken

Ingredients :

1 small red onion, chopped

4 cloves garlic, chopped

2 tablespoons grated lemon rind

1.5 teaspoons chili flakes

1 teaspoons smoked paprika

2 teaspoons oil

2 teaspoons red wine vinegar

1.4kg whole chicken

1/3 cup chopped fresh parsley

lemon wedges, to serve

DIRECTIONS:

1. Put the onion, garlic, lemon rind, chili flakes, paprika, oil and vinegar in a food processor and process until a smooth paste forms.

2. Cut the chicken down the backbone with sharp scissors and press down on the breast bone to flatten.

3. Score the flesh with a sharp knife and brush the spice mixture over the chicken and refrigerate overnight.

4. Preheat the oven to 400F Gas 6.

5. Place the flattened chicken, skin-side-up, under a hot grill and cook for 10 minutes, or until lightly browned.

6. Transfer to a roasting tin and roast for 35-40 minutes, or until cooked through.

7. Sprinkle the chicken with the parsley and drizzle with any pan juices.

8. Serve with lemon wedges.
   (http://www.101cookingrecipe.com)
   

Recipe 12: Fettuccine Alfredo

A delicious creamy dish that is simple and quick to make. For good results, however, it is essential to use freshly grated Parmesan, as store-bought grated parmesan is usually a poor substitute. RECIPE INGREDIENTS 1 1/2 cups heavy cream 2 1/4 cups freshly grated parmesan cheese 1/4 cup chopped fresh flat-leaf parsley 1 lb. dried fettuccine Freshley grated parmesan cheese, to serve salt and pepper (to taste)

DIRECTIONS Place the cream in a heavy-bottomed saucepan and bring to a boil. Gradually whisk in the Parmesan. Add the parsley, salt and freshly ground black pepper and stir until well combined. Meanwhile, bring a large saucepan of salted water to a boil. Add a splash of oil to stop the pasta from sticking and cook the fettuccine according to the manufacturer's instructions. Drain well and toss with the cream sauce. Serve with freshly grated Parmesan on the side.

Recipe 11: Sweet Potato & Red Pepper Pasta

Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad. RECIPE INGREDIENTS 8 ounces whole-wheat angel hair pasta 2 tablespoons extra-virgin olive oil, divided 4 cloves garlic, minced 3 cups shredded, peeled sweet potato (about 1 medium) 1 large red bell pepper, thinly sliced 1 cup diced plum tomatoes 1/2 cup water 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon 1 tablespoon white-wine vinegar or lemon juice 3/4 teaspoon salt 1/2 cup crumbled goat cheese

DIRECTIONS Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions. Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

Recipe 10: Mom's Hearty Spaghetti

RECIPE INGREDIENTS For the Meatballs: 1 egg 1/4 cup milk 1 cup soft bread crumbs 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon minced fresh parsley 1 pound ground beef For the Sauce: 1 pound Italian sausage links, cut into 2-inch pieces 1 large onion, chopped 1 medium green pepper, chopped 2 cans (28 ounces each) plum or whole tomatoes, drained and diced 2 cans (8 ounces each) tomato sauce 1 can (14 1/2 ounces) beef broth 1 can (6 ounces) tomato paste 2 garlic cloves, minced 2 teaspoons each dried basil, oregano and parsley flakes 2 teaspoons sugar salt and pepper to taste Hot cooked spaghetti Grated parmesan cheese

DIRECTIONS In a bowl, combine the first six ingredients. Add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside. In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese.

Recipe 9: Orzo with Chicken,Red Pepper and Shiitakes

With its rice-shaped orzo and creamy texture, this pasta may remind you of risotto—but it's easier to make, since you don't have to stir and stir and stir. RECIPE INGREDIENTS 5 tablespoons olive oil 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all) Salt Fresh-ground black pepper 1 red bell pepper, cut into 1/2-inch pieces 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices 1/2 teaspoon dried thyme 2 cloves garlic, minced 1 pound orzo 1/4 pound mild goat cheese, such as Montrachet 1/3 cup heavy cream 1/4 cup chopped fresh parsley

DIRECTIONS In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Put the chicken in the pan and cook for 5 minutes. Turn and cook until just done, about 5 minutes longer. Remove. When the chicken is cool enough to handle, cut the breasts crosswise into 1/4-inch slices. Heat 2 tablespoons of the oil in the same pan over moderately high heat. Put in the bell pepper, shiitakes, thyme, and 1/8 teaspoon salt. Cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Remove from the heat. In a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Reserve 1/2 cup of the pasta water; drain the orzo. In the frying pan, combine the reserved pasta water with the remaining 2 tablespoons oil, the goat cheese, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring almost to a simmer over moderate heat, stirring, until smooth, about 2 minutes. Add the orzo, chicken, and 3 tablespoons of the parsley and stir to combine. Serve topped with the remaining 1 tablespoon parsley.

Recipe 8: Spaghetti and Meatballs

If you prefer not to brown the meatballs in a skillet, you can bake them in a preheated 375 degrees F oven for about 20 minutes, or till no pink remains. To make soft bread crumbs, shred the bread with a fork or process briefly in a blender or food processor. RECIPE INGREDIENTS Classic Tomato Sauce (see recipe link above) 1 beaten egg 3/4 cup soft bread crumbs (1 slice) 1/4 cup finely chopped onion 2 tablespoons finely chopped green sweet pepper 1/4 teaspoon salt 1/4 teaspoon dried oregano, crushed 1 pound ground beef or bulk pork sausage 1 tablespoon cooking oil 8 ounces dried spaghetti or linguine or 1 pound fresh linguine or other ribbon pasta Other necessary recipes: Classic Tomato Sauce

DIRECTIONS Prepare classic tomato sauce as directed; keep warm. In a large mixing bowl combine egg, bread crumbs, onion, green pepper, salt, and oregano. Add ground beef or sausage; mix well. Shape into thirty 1-inch meatballs. In a large skillet heat the oil and cook the meatballs, in 2 batches, for 8-10 minutes, or till no pink remains. Drain well. Add meatballs to the warm sauce. Cook, uncovered, for 5 minutes to heat through and blend flavors, stirring occasionally. Keep warm. In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Serve sauce and meatballs over hot pasta.

Recipe 7 : Chocolate Pistachio Sandwich Cookies

Some specialty or natural foods stores carry shelled pistachios in bulk, which makes cooking with them cheaper and easier on the fingers than having to shell them at home. RECIPE INGREDIENTS For Cookies: 1 cup butter or margarine, softened 1 cup granulated sugar 1/2 cup packed brown sugar 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon ground nutmeg 1 egg 1 1/2 teaspoons vanilla 2 cups all-purpose flour 2/3 cup ground pistachios, almonds, or pecans For Filling: 3 tablespoons butter or margarine, softened 1/4 cup unsweetened cocoa powder 2 cups sifted powdered sugar 2 tablespoons milk 3/4 teaspoon vanilla milk

DIRECTIONS FOR COOKIES: In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, cocoa powder, baking powder, and nutmeg; beat till combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 30 minutes, or till dough can be shaped into rolls. Shape dough into two 8-inch rolls. Roll in ground pistachios, almonds, or pecans to coat. Wrap in waxed paper or plastic wrap. Chill dough for 2 hours, or till firm. FOR FILLING: In a bowl beat butter or margarine till fluffy. Beat in cocoa powder. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in the milk and vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk, if needed, to make a mixture of spreading consistency. Cut dough into 1/4-inch-thick slices. Place 2 inches apart on ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till edges are firm. Remove cookies and cool on a rack. Spread 1 to 2 teaspoons of the filling over the bottoms of half the cookies; top with remaining cookies, bottom sides down.

Recipe 6 : Spaghetti with Creamy Spinach and Taragon

Cream cheese melts in the heat of the pasta to form a luscious sauce. The fresh spinach called for here provides a delicate flavor that frozen spinach just doesn't duplicate. For speed, we recommend the prewashed kind available in supermarkets. RECIPE INGREDIENTS 10 ounces prewashed spinach 2 tablespoons butter 3 scallions including green tops, chopped 1 1/2 teaspoons dried tarragon 3/4 teaspoon salt 3/4 pound spaghetti 5 ounces cream cheese, cut into cubes 2 tablespoons chopped fresh parsley 1/4 cup grated parmesan cheese 1/2 teaspoon fresh-ground black pepper

DIRECTIONS Remove any tough stems from the spinach. In a large frying pan, melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan, and pepper. If the sauce seems too thick, add more of the reserved pasta water. Spinach Options: You can buy fresh spinach in various forms, depending on how hard you want to work. Salad bar: Weigh out 10 ounces of spinach from your supermarket's salad bar, and you're ready to cook--no rinsing or stem removal required. Prewashed bags: Supermarkets carry 10-ounce bags of spinach. This has been cleaned of all visible sand, but we would still give it one final rinse before cooking. Bunches of fresh spinach: You will need 1 1/2 pounds to equal 10 ounces of packaged cleaned spinach. Remove the stems and then wash the leaves several times to get rid of the grit.

Recipe 5: Onion Gartin Soup

Materials: (Onion Gratin Soup for 2 portions)
1. The big measurement onion 1 piece
2. Butter 20gr
3. Soup consomme 400cc (for the kind stick 1 piece was increased hot water)
4. Cheese to make the pizza 50gr
5. Powdered cheese 2 spoons
6. French bread 2 slice
7. Salt and pepper adequate

Let see how to make it :
1. Put 400cc aor in the pan, boiled and put stcik soup consomme stirred until protracted all of them.
2. Peel onion skin afterwards the refined slice.
3. Put butter into the frying-pan with fire was. Put the onion, stirred until changed colour yellow for 15-20 minutes stirred was not scorched.
4. Put soup consomme in the process no.1 in the frying-pan in the process no.3, stirred until level and added salt and pepper adequate.
5. Put results of the process no.4 in the cup anti hot, spread French bread afterwards cheese above. Roasted in the oven for 4-5 minutes. If the well thought out colour has been seen, then was finished already!

Recipe 4: Christmas Cookie

The materials :
1. Wheat flour 100gr
2. Sugar 80gr the small measurement
3. Egg 1 pellet
4. Butter 100gr

How to make it:
1. Stir flour and butter with the wood spoon until mixed. Add sugar and stirred came back.
2. Put the egg that has been destroyed and stirred equitable.
3. Put flour that has been stirred in the cup. Stirred until level until batter was mixed.
4. Pack with plastic and put in the refrigerator for 30 minutes.
5. Placed on the plank and flattened with the batter mill until the thickness approximately 8 mm
6. Printed with the cake edition was begun from the edge part.
7. Compiled in the plank baked the cake and roasted with the temperature 180 levels for 12-13 minutes. If already ripe spread cake sugar and cool down.

Recipe 3: Rainbow Colored Jelly

Materials : (Rainbow Colored Jelly for 8 glasses)
1. Juice 5 feeling kinds: 250 cc (the feeling grape, orange, melon, guava, lychee)
2. The gelatin Powder 5 pack @ 5 gr
3. Lump Sugar 2 small measurements
How to make it:
1. Put 250cc juice in the small measurement pan, heated and put lump sugar. Stirred used the cake beater and extinguished fire if sugar has been destroyed.
2. Put the gelatin powder into the batter pan no.1 stirred with the cake beater until equitable.
3. If being stirred will emerge the white foam, discarded this white foam.
4. Put the pan contained the juice mixture in cold water. If the liquid has been cold, put in glasses.
5. Put glasses into the refrigerator and was waiting up until 1 hour through to beautiful hardened. Finished...

Recipe 2: Taramosalada

The Material : (Taramosalada for 2 portions)
1. Potato size medium was One
2. Tarako (A kind of fish egg)1/2 - 1
3. Mayonnaise 2 spoons
4. Olive Oil 1 spoon tea
5. Lime 1 spoon tea
6. Salt and pepper adequate

How to make it:
1. Clean the potato afterwards the package with his skin with wrapping plastic. Heated in the microwave 500-watt for 5 minutes and if could be stabbed with the significant toothpick this potato was ripe.
2. Peel potato skin and put the potato into the cup and destroyed with the fork.
3. The piece of the middle tarako (a kind of fish egg) and issued the contents of the depth. Mixed with the lime water. Discard his skin.
4. Put tarako in no.3, mayonnaise, olive oil, pepper in batter no.2 available in the cup. Stirred until level and adapted the level of salty.
5. Cut cucumber,paprika and other vegetables to in decorated upper taramosalada.

Recipe 1: Pudding Glass

Pudding Glass:
The material (pudding for 4 portions)
1. milk 400ml
2. sugar 5 spoons
3. the egg 3 lett
for caramel sauce:
1. sugar 3 spoons
2. water 1 spoons
Let see how to make it
1. Heat milk with small fire, put sugar. Stirred equitable and like that sugar already protracted extinguished fire, took his foam. Take care to do not boil.
2. Break the egg and stirred
3. Put batter no.1 slowly. Stirred equitable and don't forget to put vanila essence
4. Refine with the soft filter. With like this pudding will be far more soft and soft on the tongue.
5. His caramel sauce was made with the small pan. Put sugar and water stirred fast on big fire. When his colour has changed yellowish chocolate and began to be smoking. Extinguish fire and put in 4 glasses.
6. Put batter no.4 on caramel sauce
7. Put water was supervised the pan boiler, if water has boiled extinguished fire and put glasses inside boiler.Steam with big fire during 2-3 minutes, afterwards steam during 13-15 minutes with small fire .Open seldom was closed at him to dismiss somewhat hot him. His key to being to maintain the temperature stayed low. Slip cloth was supervised closed the pan so that his steam did not drip inside pudding.
8. The stick with the toothpick and if not going out his egg batter then was finished already. If being cold then put in the refrigerator.