INDIAN-APPETISER

BATATA WADA

Ingredients:

3/4 ib potatoes, 4 onions medium (chopped finely), 2 cups Bengal gram flour, 4 green chillies, A small piece ginger, 4 cloves garlic, 2 tsp grated coconut, Sugar to taste, juice of one lime, Coriander leaves A few springs (chopped), oil for deep frying, 1 tsp Mustard seeds 1 tsp, ! tsp, Cumin seeds 1 tsp A pinch of soda bi carb (baking soda), Salt as taste

Method:

Boil potatoes, peel and slightly mash. Blend together the green chillies, garlic and ginger to a fine paste. Mix together the potato, onions, ginger and garlic chilli paste, coriander leaves, sugar lime juice and salt to taste. Heat a little oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture and mix well. Make a smooth batter with the Bengal gram flour, salt to taste, cumin seeds, red chilli powder and turmeric powder. Add a teaspoon of hot oil when making the batter. Let the batter remain thick. Divide the potato mixture into equal sized portions, the size of a lemon. Dip each ball in the batter and deep fry till golden brown in colour & serve.

ALOO BONDA

Ingredients:

2 cups Mashed potatoes, 1 cup gram flour, 1/2 cup chopped onions, 1 chopped green chilli, 1 tsp red chilli powder, 1/4 tsp turmeric powder, 3 tbsp vegetable oil, Salt to taste.

Method:

Mix mashed potatoes, onions green chilli, 1/4 tsp. chilli powder and salt. Make small balls of the mixture. Mix gram flour, red chilli powder, turmeric powder and salt. Add enough water to make a thick batter heat oil in a deep frying pan/kadhai on high.(Oil should be enough so that all the balls dip well in oil) Reduce the heat. Coat each ball with enough batter and than deep fry till light brown. Condiments Serve with cilantro or mint chutney or tomato ketchup.

EAST INDIN CHEESE LOGS

Ingredients:

2 (8 ounce) packages cream cheese, softened, 1 cup cottage cheese, 1 teaspoon curry powder, 1 cup finely chopped green onions, 1 cup dry-roasted unsalted peanuts, coarsely, chopped, 1 cup golden raisins, 1/2 cup flaked coconut toasted (optional), Mangoes slices (optional)

Method:

Combine first 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add green onions and next 3 ingredients; beat at low speed until mixed well. Stir in chutney. Cover and chilli slightly. Divine cheese mixture in half; shape each portion into a 12-inch log. Wrap in wax paper, and chill 6 hours or until firm. Place cheese logs on a serving tray; if desired, garnish with toasted coconut and mango slices. Serve with toasted pita bread triangles, crackers, or apple slices.

Food

How to poach an egg: A poached egg is an egg that has been cooked by poaching, that is, in water. No oil or fat is used in its preparation. Poached eggs make great additions to salads, or sandwiches, or just served simply with toast and a little salt and pepper. Here is a quick method on how to poach an egg.

Tips to Build Lower Chest Muscle

If you want to build an attractive overall chest then good lower chest muscle is very important for you. It will make your chest more beautiful.

1. Decline bench press:
Lie on a decline bench press and hold the bar with a medium hand grip. Upper the bar over your head and extend it until arms are nearly locked. Lower the bar to nipple area and feel a good stretch in the lower chest muscle.

2. Decline dumbbell press:
Lie on a decline bench and grab the dumbbells in each hand. Hold the dumbbells above your shoulder height. Upper the weights to the top of your head and feel a good contraction in your chest muscle. Now lower the dumbbells and get back to the starting point.
Exhale while you apply a force and perform before triceps.


3. Pullovers:
Lie across on a bench, so that your head is hanging. Grad the dumbbell with both hand and get it straight over your chest. Now lower the dumbbell as far as possible and get a good stretch in your rib cage, then raise it back to the starting point.

APPETISER

SPINACH CHEESE BALL

Ingredients:

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, 2 (8 ounce) packages cream cheese, softened, 1 (4 ounce) can water chestnuts, drained and chopped, 1 (.4 ounce) packet dry vegetable soup mix, 2 tablespoons mayonnaise 1 cup finely shredded cheddar cheese, 1/2 cup chopped walnuts.

Method:

In a large bowl, mix together the spinach, cream cheese, water hestnuts, vegetable soup mix, mayonnaise and cheddar cheese until well blended. From into a ball, and roll in chopped walnuts. If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set. Wrap the cheese ball in plastic wrap, and refrigerate vernight to blend the flavors before serving with your favorite crackers.

• Tapas Recipes Tapas time! Throw a party featuring these sensational small bites.
  

LENTIL PATE

Ingredients:

1 cup dry lentils, 2 cups chicken or vegetable broth, 1 teaspoon extra virgin olive oil, salt and ground black pepper to taste, 1 1/2 tablespoons truffle oil.

Method:

Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let it be cool. Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth. Season with salt and pepper to taste, and add additional truffle oil if desired. Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.

• Guacamole

  Think outside the bowl with our guacamole recipes
  

BHEL PURI

Ingredients:

Puffed rice or Rice krispies 2 tbsp, turmeric powder 1/4 tsp, Rock salt 1/4 tsp Boiled potatoes, oil1 tsp For making puri: Four 200 gm, Salt half tsp, Oil 1 tbsp.

Method:

Mix all the ingredients for making puri and fry them in deep oil. Preparation for Bhel mix heat 1 tsp oil and add rock salt and turmeric powder. Add puffed rice on a very slow fire, roste them for 5 minutes. Add potatoes, onions into the mix. Cook for some time and reduce the heat. Serve puri and vhel with mint chatni.

PRAWNS CAKES

Ingredients:

500g fresh prawns, 1 tsp coriander, 1 tsp shallots, 1 tsp sea salt, Pinch of pepper, 3 eggs, 2 tbsp self raising flour, 40ml oil.

Method:

Shell, devein, and cut prawns into pieces. Chop fresh coriander and shallots. Break eggs into a mixing bowl and whisk add flour mix well and season with salt and pepper. Add the prawns pieces and stir until evenly mixed. Shallow fry tablespoons of the omelette mixture until both sides are golden.

1. 3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo

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   Rated 4 stars out of 5

   15 ratings

   Recipe courtesy Rachael Ray
   Ingredients: Meat, Beef, Pork, Sausage, Vegetables
   

   • Cook Time 15 mins
   • Level Easy 

   
   
   

2. Shrimp and Chorizo Tapas

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   Rated 5 stars out of 5

   22 ratings

   Recipe courtesy Emeril Lagasse, 2006
   Ingredients: Meat, Pork, Sausage, Shellfish, Shrimp
   

   • Cook Time 23 mins
   • Level Intermediate

   
   
   
   
   Radish Preparation Radishes are not usually peeled during preparation unless asked for in a recipe. Peeled radishes are milder in flavor than unpeeled radishes. To prepare a radish, simply slice off the roots and leaves, wash under cold running water, and drain. Depending on what a recipe calls for, radishes are served whole, sliced, diced, minced, and/or grated.
   
   

   Radishes

   A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor. The hotness of the radish varies from mild to very strong, depending on the age and type. The different types come in a variety of sizes, shapes, and colors. The most commonly found are the small, round Cherry Belle, the Red Globe radish or the white carrot shaped variety known as Daikon. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes, which have a short growing season, resulting in a smaller radish. Spring radishes are generally eaten raw. The winter radishes have a longer growing season, which results in a larger round or more elongated shaped vegetable that stores longer. Winter radishes are generally cooked.

   Uses: The red globe radish, one of the most commonly found radishes, can be served as hors d'oeuvres, as complements to salad or sandwiches, or as a garnish, adding a peppery hot flavor. Spring radishes are somewhat milder and are often enjoyed in foods as an ingredient or as a garnish. Winter varieties and are often used as a garnish for food dishes such as fish and poultry, sautéed and braised to be served as a vegetable dish, or diced and added to soups and stews.

   Radish Cooking Tips

   • The process of cooking radishes tames the harshness.
   • To enhance the red coloring of a radish while cooking, add a bit of lemon juice to the cooking liquid.
   • Boil: Bring water to a boil, carefully drop in whole or sliced radishes. Simmer radishes until they become just tender, from 10 to 30 minutes depending on the type of radish.
   • Steam: Steam whole radishes in steamer for 5 to 15 minutes, depending on desired tenderness.
   • Roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, and favorite seasonings. Spread radishes onto baking sheet or roasting pan.Roast for 30-45 minutes, until tender and browning.

   

Garlic Soup

Although it may not cure the common cold (as is sometimes claimed), this soup will definitely please garlic lovers.

CREAM GARLIC SPINACH SOUP

Ingredients:

1/2 ib fresh spinach, 2 large heads of garlic, minced, 2 large onions, diced, 4 medium potatoes, diced, 3 cups chicken stock, 2 cups heavy cream, 2 large egg yolks, 8 tbsp butter.

Method:

Rinse spinach and shred with a knife; set aside. Heat 6 tablespoons butter in a 2 quart soup pot and cook onion until tender. Add the chicken stock, and diced potatoes. Cook on medium heat for 30 minutes. If you like, you may allow the potatoes to disintegrate or crush them as they cook. Add the minced garlic and spinach; simmer for another 10 minutes. Add the cream. DO NOT SUBSTITUTE MILK OR HALF & HALF or the soup will be weak. Be sour to heat WITHOUT BOILING. In a small bowl, add 1/2 cup of the soup to the 2 egg yolks in a stream while whisking, taking care not to curdle the yolks by adding the hot soup too quickly. Add the whisked mixture back into the soup pot, stirring constantly until the soup is thickened. DO NOT BOIL. Add salt and pepper to taste. Remove from heat and swirl in remaining butter. Serve right away.

Clove Garlic Soup with Parmesan Cheese

Adapted from Bon Appetit, February 1999
Serves 4
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

CARROT CORIANDER SOUP

Ingredients:

1 lg. onion, sliced thin, 2 tbsp. unsalted butter, 1 clove garlic, minced, 1 tsp. ground oriander, 10 carrots (about 1 1/3 ibs.), sliced thin, 1 boiled potato (1/4 ib.), peeled & sliced, 5 c. chicken stock or canned broth, 1 1/4 c. fresh orange juice, 1/2 tsp. salt, crushed 1/2 tsp white pepper, 2/3 c. heavy cream 9optional), 1/4 c. or more (to taste) fresh coriander leaves, whole or minced (add after soup is cooked).

Method:

In a saucepan, cook the onion in the butter over moderate heat, stirring until soft. Add garlic ground coriander carrots and potato and cook, for 2 minutes. Add the stock, orange juice and rest of seasonings (except coriander leaves) and simmer 20-30 minutes or until carrots are tender. Pour the mixture in a blender and blend it. Take the mixture in a saucepan. Stir in the cream (optional). Season to taste with salt and pepper. Ladle into warm bowls and sprinkle with coriander leaves.

Cooking Tips & Advice

Soup Pasta Article Soup pasta consists of pasta shapes that range in size from small to very tiny. The larger of the soup pastas are used in thicker based soups and the tiny and smaller ... Pumpkin Soup Article Carving a pumpkin for Halloween and making pumpkin pie for a Thanksgiving feast are what many of us consider to be the two most popular uses for pumpkin, but they ... Slow Cooker Soup and Stew Recipes Article When cooking slow cooker soup and stew recipes, the flavors of all the ingredients have an opportunity to blend together and create a great taste. Many traditional soup and stew recipes can be adapted to slow cooker recipes by adjusting the cooking time. All About Garlic Article Garlic Yield | Garlic Preparation | Garlic Cooking | Tips Garlic A bulbous plant consisting of single head containing smaller bulbs or cloves ... Preparing Garlic Article Garlic When selecting, choose garlic that is plump and firm with paper-like skins that are tight and intact. Avoid any that are soft or that have begun to shrivel. Place garlic ...

SOUP & RECIPES

CREAM OF CARROT SOUP WITH FRAGRANT SPICES

Ingredients:

1/4 c. unsalted butter, 1 c. finely chopped onion, 1 tbsp. dark brown sugar, 1 tbsp. curry powder, 1/2 tsp. ground coriander, 1/4 tsp. ground cardamom, 1/8 tsp. nutmeg, 2 tsp. finely chopped fresh ginger root, 1 ib. carrots, peeled and thinly sliced, 2 medium all-purpose potatoes, peeled and sliced, 7 c. chicken broth, 1 c. heavy cream, Salt and pepper to taste, Mint leaves for garnish.

Method:

Melt butter in large, heavy casserole over low heat. Add the onion and cook until soft and lightly browned, about 7 minutes. Stir in dark brown sugar, curry powder, coriander, cardamom, grated nutmeg, and ginger root. Cook one minute longer.Stir in carrots, potatoes, and chicken stock. Allow it to boil for a few minutes. Lower heat and simmer 30 minutes or until carrots are very tender. Strain the soup, reserving the liquid and solid separately.

Place solids in a container of food processor or blender. Cover and whirl until pureed. Whisk puree into liquid. Return to casserole (the soup may be made ahead to this point and frozen). Add cream; simmer 10 minutes. Season with salt and pepper to taste. Serve hot; garnish with coriander or mint leaves.

Soup & Stew Recipes

Beef or Pork Soups

Soups With Chicken or Turkey

 

Assorted Soups

 

 

HOT THAI SOUP

Ingredients:

8 oz. diced chicken 1 ib. shrimp, 6 scallions, finely chopped, 1/3 c. chopped cilantro.

Juice from 1 lime, prepare the above ingredients and set aside, 1 lemon or lime cut in half 4 lime leaves (or 1 lemon rind), 2 stalks lemon grass, 1 cans straw mushrooms, 2 cloves garlic, crushed, 2 fresh red chilli, fine chopped, 3 tsp. chilli powder, Salt and pepper to taste.

Method:

Combine all the ingredients expect chicken, chopped onions, chopped cilantro & lime juice and bring to a boil. Let it simmer for a few minutes and add the rest of the ingredients. Bring to a boil again. Allow it to boil for a few minutes & serve immediately.

 

 

• Shrimp

  Take your meals from so-so to stellar when you cook with shrimp. The Neelys, Bobby, Giada and Paula weigh in on their favorite ways to cook shrimp.
  

• Soup Recipe Collection

  Whether you like chicken noodle, Asian soups, veggie varieties or others, you'll find great-tasting all-star soup recipes from our chefs to savor at home anytime.
  
  HOT & SOUR SHRIMP SOUP
  Ingredients:
  1/2 ib. med. shrimp, 1/2 c. bog choy (chines cabbage), Cut into 1 inch pieces,1-2 tbsp. Thai instant sour shrimp paste, Juice of 1-2 limes, 3 c. boiling water, 1-2 cloves minced garlic, 1 (12 oz.) can straw mushrooms.
  
  
  Method:
  Wash shrimp with shells on; soak in salted water for 10 minutes. Peel and Devin shrimp; drain on paper towels. Add garlic, shrimp paste, and lime juice to 3 cups boiling water. Add shrimp, mushrooms and bog choy. Cook on medium high flame until shrimp turns pink and bog choy is tender, approximately 2-3 minutes. Serve hot. (Note: chicken, barbecued pork, or wontons may be substituted for shrimp).
  

  Hot and Sour Shrimp Soup

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  Rated -9223372036854775808 stars out of 5

  Recipe courtesy Madhur Jaffrey
  Ingredients: Shellfish, Shrimp, Vegetables, Mushroom
  

  • Cook Time 45 mins
  • Level Intermediate 

  
  
  
  Shrimp soup is one of the delicious drinks in the soups available. The recipe for preparing this delicious soup is as follows. It needs the following ingredients.
  With the above ingredients let us see the way to prepare the delicious soup. As a first step, the frying pan is heated for about a minute. To this heated pan, garlic is fried with butter for about 2 minutes. Then green onions are added and cooked until it is fried thoroughly. To this mixture, cayenne, potato soup along with cream cheese is added. After boiling it for a period of 60 seconds, milk and corn are added. Then after sometime, shrimp is also added and the whole mixture is boiled well. As a conclusive step, the heat of the mixture is reduced. It is then covered to simmer it for about 10 minutes. Occasional stirring is essential to obtain a fine drink. The soup is now ready to serve.
  

Soup

Chicken Soup

Michael Symon combines chunky chicken, hearty veggies and homemade dumplings in this soup for the soul. Add dumplings to chicken sou

SPICY INDIAN CORN SOUP

Ingredients:

1 ib. ground beef, 1 lg. green pepper, 1 onion, 1/2 tb beans, 4 cup tomatoes (puree) 2 cans corn, 1 1/2 tsp. cinnamon, 1 1/2 tsp. allspice, 1 1/2 tsp. chilli powder, 1 1/2 tsp. salt, pepper to taste.

Method:

Brown ground beef; add onions and pepper. Cook until onions and pepper are tender. Add beans, tomatoes puree, corn. Add spices and stir well. Simmer for several hours. Great for cool, fall evenings.Michael Symon combines chunky chicken, hearty veggies and homemade dumplings in this soup for the soul. Michael Symon combines chunky chicken, hearty veggies and homemade dumplings in this soup for the soul.

Add dumplings to chicken soup

• Soothing Soups

  1. French Onion Soup recipe
  2. Potato Soup recipe
  3. Tomato Soup recipe
• Lentil Soup Recipe Raid the pantry for some lentils and throw together this easy soup.
  

PUMKIN SOUP

Ingredients:

2 1/2 c. cooked and mashed pumpkin 3to 3 1/2 c. water, 1 tbsp, chopped and sauteed onion, 1 tbsp. butter, 1 c. milk, 1 tbsp. curry powder, salt to taste.

Method:

Blend pumpkin and water. Saute onion in butter. Add onion and remaining butter to mixture. Place mixture in saucepan and boil gently for three minutes. Add milk, curry and salt. Heat through, stirring constantly, but do not bring to a boil. Serve hot.

Top Techniques

• Simmer
• Blend / Puree
• Saute
• Roasting
• Baking
• More Techniques

What We’re Cooking

THAI CHICKEN AND COCONUT MILK SOUP

Ingredients:

1 12-ounce can coconut milk, 1/4 ib chicken breast, cut into small chunks, juice and greater peel of 1 lime, 1 4'' piece of lemon grass, cut into very thin (1/16'') slices on the diagonal, 3-peppers to taste, Cilantro for garnish.

Method:

Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galangal or ginger, and (optionally) chillis. (The optional part is that if you don't want the whple dish to taste spicy, add the chillis later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.

• Turkey Soup

  Use Thanksgiving leftovers for Next Day Turkey Soup
  

FRESH VEGETABLE SOUP

Ingredients:

1 can chicken broth, 3 T chicken bases, 2 quarts water, 1/4 tsp pepper, 1/8 tsp salt, 1 inch chunk ginger, peeled and crushed, 2 bay leaves, 8 large cloves garlic, crushed 2 stalks celery, thinly sliced, 1/2 Bermuda  onion, thinly sliced, 1 large red pepper, chopped, 12 baby carrots, thinly sliced, 1 leek, thinly sliced, 5 mushrooms, thinly sliced, 1 scallion, sliced in one-inch pieces.

Method:

Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed, This makes a light, refreshing, summer dish or first course. Serve if hot.

Lentil Soup Recipes

Lentils are cheap and good for you—but you'll love them because they're delicious! Cook up a pot of lentil soup with these recipes.

Clam Chowders

Whether you prefer white (New England-style) or red (Manhattan), you'll find a clam chowder recipe that fits your tastes.

New! Best of Allrecipes Books

Discover the 100 top-rated recipes in popular categories. From slow cookers to healthy meals, find inspiration in an easily browsable format designed specifically for your favorite eReader.

BEEF KABABS

BEEF SHISH KABAB SATAY

Ingredients:

1/4 c. soy sauce, 2 tbsp. brown sugar, 2 tsp. salad oil, 1/2 tsp. ground coriander, 1/2 tsp. ground cumin, 1 ib. boneless sirloin, cut into 1 inch cubes. 1 med. spanish onion, 3 tbsp. smooth peanut butter.

Method:

In large bowl mix first 5 ingredients. Stir in steak and onion cut into 8 wedges. Let stand 15 minutes, then put on skewers and broil or grill until cooked. Reserve marinade. In small saucepan over medium heat, bring reserved marinade to boil. Whisk in peanut butter and 1/3 cup water. Heat through and serve sauce on side to dip.

HONEY MUSTARD GLAZED STEAKS WITH GRILLED ONIONS

Ingredients:

1/3 c-mustard, 1 tbsp chopped parsley, 1 1/2 tbsp honey, 1 tbsp cider vinegar, 1 tbsp water, 1/4 tsp hot red pepper sauce, 1/8 tsp coarse ground black pepper, 1 ib well-trimmed boneless beef.

Method:

Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place beef top loin steaks and onions on grid over medium coals; brush. Both sides liberally with glaze. Grill steaks and onions 15 to 20 minutes. For rare (140 degrees) to medium (160 degrees) or to desired doneness, Turning once and again brushing with glaze. Beef top loin steaks will yield 3 1/2 (3-ounce) cooked trimmed servings per pound. Boneless beef top lion steaks and onions may also be cooked in covered cooker (direct method) turning once and brushing with glaze.

GINGER BEEF STIR FRY

Ingredients:

1 ib top sirloin steak, 1 cn (8 oz.) water chestnuts, 1 drained, 2 tb vegetable oil, 3 carrots cut in 2 inch, 1 stick, 1 onion-sliced, 1 clove garlic-pressed, 1 tb chopped fish ginger root, 1 lg green bell pepper-1 chunked, 1 qt salad lettuce 1/4 c orange marmalade, 2 tb soy sauce.

Method:

Thinly slice sirloin against grain in 1 inch wide strips. Cut each, water chestnut in half. In a large skillet or wok, quickly brown, sirloin in hot oil. Stir in chestnuts, carrots, onion, garlic and ginger until onion is soft. Stir in pepper and lettuce for one minute. Stir in marmalade and soy sauce. Cook stirring about 2 minutes serve it hot.

GINGER THAI BEEF STIR FRY

Ingredients:

2 tablespoons sesame oil, 2 ibs beef sirloin, cut into thin strips, 2 tablespoons fresh ginger, chopped, 1 tablespoon garlic, chopped, 1 teaspoon lemongrass, chopped, 1/4 cup bamboo shoots, cut into thin strips, 2 cups fresh green beans, cut in half LENGTHWISE and blanched, 1 tablespoon red pepper flakes, 3 tablespoons fish sauce, 1/2 lime, juice of 2 cups noodles, cooked.

Method:

Heat oil in wok or medium frying pan; when oil is hot, add beef, ginger, garlic, lemon grass, bamboo shoots, beans, red pepper flakes and fish sauce, Cook 4 to 5 minutes on high heat; remove from heat add lime juice and serve over noodles, enjoy.

15-MINUTE CHICKEN GUMBO
	Coat a large skillet with nonstick cooking spray. Add vegetables and saut over high heat, stirring frequently for 2 minutes. Stir in flour and cook 1 minute more. Stir in tomatoes, chicken and C... Ingredients & Preparation »

Cook Books

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The Kitchen Bitch Cookbook | by Joel Maxuel

This cookbook is by Joel Maxuel. Joel is based in Laing House, Nova Scotia, Canada.

A Bachelor's Cupboard | by John W. Luce

Being a bachelor is easy. Staying a bachelor - ah! there's the hitch! But that's another story. Yes, it's easy to be a bachelor, but to be a thoroughbred, unless it is inbred and the single man is " to the manner born," is more difficult. It requires unlimited time, patience and education as well as a store of myriad bits of information on a multitude of subjects.

Mom's Best Recipes Vol 1 | by Shirley McNevich

Volume 1 of 250 cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 2 | by Shirley McNevich

Volume 2 of 250 cake, brownies, muffin, brekfast, salad, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 3 | by Shirley McNevich

Volume 3 of 250 cake, brownies, muffin, brekfast, salad, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert and soup recipes by Shirley McNevich

A Guide to Healthy Cooking and Eating!
	RIGHT FOOD CHOICES - People are more concerned than ever about making the right choices when it comes to eating. Once primarily concerned with weight and calories, now consumers want to know more about what they are putting into their bodies... More »

Mom's Best Recipes Vol 4 | by Shirley McNevich

Volume 4 of 250 breakfast, cake, brownies, muffin, salad, pie, icing, candy, side dish, pudding, frosting, fudge, bread, entree, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 5 | by Shirley McNevich

Volume 5 of 250 breakfast, cake, brownies, muffin, salad, pie, icing, candy, side dish, pudding, frosting, fudge, bread, entree, cookies, beverage, dessert and soup recipes by Shirley McNevich

Mom's Best Recipes Vol 6 | by Shirley McNevich

Volume 6 of 250 breakfast, cake, brownies, muffin, salad, pie, icing, candy, side dish, pudding, frosting, fudge, bread, entree, cookies, beverage, dessert and soup recipes by Shirley McNevich