Monday, October 24, 2011

Classic Creamy OR Buttery Hominy

Hominy is something like canned corn (it actually is corn ) and should not be confused with hominy grits,witch is dried, ground hominy.

Two cans (about 16 ounce each ) yellow or white hominy (although yellow will look better )
2 tablespoon butter 
1/4 cup milk 
1/2 teaspoon 
1/4 teaspoon salt 
1/4 teaspoon ground white pepper 
3/4 cup sour cream 
chopped fresh parsley for garnish

Drain the hominy in colander. rinse well with cold water and drain again. melt the butter in a Dutch oven or other large heavy saucepan. add the hominy, milk,salt, and pepper and cook over medium heat, stirring, until hot. stir in the sour cream until well blended and hot, but do not allow the mixture to boil after adding the sour cream or it will curdle. serve sprinkled with the parsley.
Yield: 6 to 8 servings 

Thursday, October 20, 2011

Top Class Oyster Soup

the only thing makes this soup significantly different from oyster stew is it has fewer oyster per serving,
deference to the amount of food that will follow it.

3 cup half-and-half                                                1/2 teaspoons freshly ground black pepper
1cup heavy or whipping cream                               1/8 teaspoons ground cayenne (red) pepper
2 pints small shucked oysters, drained                     3 teaspoons butter
    and the liquor reserved                                        2 green onions (scallion), thinly sliced      
2 teaspoons salt                                                         including same of the green tops (1/4 cup)

combine the half -and-half, cream, reserved oyster liquor, salt, and pepper in a large heavy saucepan
place the pan over medium-low heat and cook until the mixture simmers.add the oyster and cook over
low heat just until the edges of the oysters curl do not allow the mixture to simmer after the oyster have
been added. remove from the heat and stir in the butter until it is melted ladle into shallow soup bowls
and garnish with the green onion.

Yield About 8 Cup to 10 Servings 

Tuesday, October 18, 2011

How To Make French Toast In Five Minutes Or Less

Need a quick, easy, and delicious recipe to satisfy your family's hunger? French toast is one of the simplest dishes to make that also requires very little preparation time. Here is a step by step guide to making French Toast in five minutes or less.

Gather Ingredients - 30 Seconds

While you are gathering your ingredients, preheat a 10 or 12 inch skillet over medium heat so it is ready when you're ready to begin cooking. Don't worry about spraying the pan with cooking spray or adding butter to it, the egg will provide enough coating for the heating surface.

The first thing you need to do is gather up your ingredients. For this recipe we're going to keep it super simple.

All you need is your bread which can be any kind of bread that you prefer. We suggest a nice whole grain bread since it provides loads of nutrients and is healthier than starch filled white breads

Next, you'll need 4 to 6 jumbo eggs. You can use or more or less eggs depending on how many people you expect to be serving. Typically you want to plan on having 2 eggs per person. This will provide you with enough egg batter for 1 to 2 pieces of French Toast per person.

Finally, add the cinnamon to your ingredients. You'll want to sprinkle enough cinnamon into the egg batter to cover the top with a thin layer. You'll eventually mix it all together, but this gives you a good visual representation of how much cinnamon you are going to use.

Mix Egg Batter - 30 Seconds

Once you have the ingredients gathered up, then the next step will be to beat the eggs and add cinnamon to the batter. You can use a fork, wire whisk, hand mixer, or any other common kitchen tool or appliance to beat the eggs into a smooth and consistent batter.
When the eggs have been beaten and the consistency of the batter is where you prefer it, then you can add the cinnamon. Sprinkle enough cinnamon into the batter so that the entire surface of the mixture is covered with a thin layer of cinnamon seasoning. Add more if you prefer to have a stronger cinnamon taste. You can add less if you prefer not to have as much.

Cook The French Toast - 3 to 4 Minutes

The final step of the process is the step that takes the longest, which involves cooking the French Toast to your liking. Take one piece of bread and lay it flat into the batter. Dip it into the batter once or twice with a fork or other kitchen utensil, then flip it over and repeat this step for the other side of the piece of bread. When you are confident the bread is coated with enough egg batter, place it in the pan and cook on each side for roughly one minute. 

Repeat this step for each piece of bread that you plan on using. You can cook multiple pieces of bread at once in order to save time. When your French Toast is complete, serve with maple syrup, sugar, whip cream, or whatever topping that you would like. Enjoy!
top class food

Monday, October 17, 2011

Mexican food How to make recipe chicken sweet chilli tomato sauce cooking cook food pork beef

One Go Salad - Mixed fruits ,vegetables and beans Salad

One Go Salad, the name signifies all in a single plate. It is none other than a Salad containing fruits, vegetables, nuts, beans and pasta. It is very healthy because all the vegetables and fruits used to make it are taken raw and that is why they don't lose their actual nutritional value. No oil or butter is used only a spoonful of cream is used so it is best for diet conscious people. For the people who don't like adding raw vegetables, they can marinate the fruit and veggies in olive oil and use for best result and as per their taste.

Style-Continental Salad 
Preparation time-10 minutes

Indian Cottage Cheese(Paneer)-6-7 small cubes
Boiled pasta-10 grams
Apple-cut into small cubes-10-12 pieces
pea nuts-10-12
Sweetcorn -cooked-5 grams
Sprouts-5 grams
Boiled Chick pea-10-25 pieces
Pineapple-cut into small cubes-5-6 pieces
Red beans-boiled-2 tablespoon
Raw papaya-cut into thin slices-2 tablespoon
Cherry tomato-1
Green Capsicum-cut into small cubes-6-7 pieces
Red Capsicum-cut into small cubes-6-7 pieces
Yellow Capsicum-cut into small cubes-6-7 pieces
Cream-2 tablespoon
French Beans- 2-3 -cut into small pieces
cucumber-small cubes-4-5 pieces
Garlic Bread-2

Mix all the ingredients in a bowl.Add 1 tablespoon fresh cream and serve as main dish with garlic bread.

Sunday, October 16, 2011

Golden Chicken With Rice

  Chicken and rice has never been so easy or so delicious! very tender chicken legs are served over creamy
wild rice; finish the meal steamed carrots or another favorite veggie.

 1 package (6 ounces ) long grain and wild rice mix 
 1 can (10-3/4 ounces ) condensed cream of mushroom 
    soup, undiluted 
 1 can (10-3/4 ounces ) condensed cream of celery soup,
 1-1/2 cup water 
 4 chicken legs quarters 
 1 envelope onion soup mix 

* In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. spread into
  a greased 13-in.x9-in.x 2-in. baking dish top with chicken;sprinkle with onion soup mix.
* Cover and bake at 350degree for 2 hours or until a meat thermometer reads 180degree and rice is tender.
Yield: 4 servings.