Sukiyaki

Ingredients:

• 150 g beef
• 50 g spinach
• 50 g glass noodles
• 50 g leeks
• 100g white tofu
• 50 g mushroom
• 50 g shoots
• sukiyaki sauce

How to Make:

The beef is cut thin. Spinach cleaned, glass noodles doused with hot water. Oblique cut scallions, bamboo shoots cut thin. Ear mushrooms soaked in warm water. Know digongso white with a little oil (not crushed).

Sukiyaki Sauce:

• 1 / 5 liter of Kikkoman shoyu
• 1 / 2 liter mirin
• Granulated sugar 1 sm
• 5 g flavoring
• A shot of sake

All blended and bring to a boil, but do not be too long. to prevent burning.

Heat the pan with a little butter (the fat cow is better). Enter a little vegetables on top (alternating with beef) and then flush with the sauce (a little). If it has been cooked can be enjoyed immediately.

Asparagus Risotto

Ingradiants:

• 5 C. chicken broth
• 2 T. olive oil
• 1 small onion finely chopped
• 1/2 lb. Arborio rice
• 1/8 t. saffron threads crushed
• 1/2 C. grated parmesan cheese
• 1 C. blanched asparagus pieces

How to Make:

1. Bring chicken broth to a boil in a saucepan.
2. Turn down to a simmer.
3. Heat oil in a 4 qt. saucepan.
4. Add onion and cook until transparent.
5. Add rice and stir until the rice turns opaque and is coated with the oil.
6. Add 1 cup of the simmering broth and stir until almost all of the broth is absorbed.
7. Add broth 1 cup at a time until rice is tender.
8. Add the asparagus.
9. Take off the heat and stir in the cheese. Season with salt and pepper.
10. The process will take about 20 minutes.

New Yorker Style Spaghetti

INGREDIENTS :

• 3/4 lb. thin spaghetti
• 1 bunch broccoli, about 1 lb
• 3 tablespoons butter or margarine
• 2 medium cloves garlic, minced
• 1/3 lb blue cheese
• 1/2 cup grated Parmesan cheese

How to Make:

1. Bring pan of water to boil.
2. Wash broccoli and cut flowerettes off stalk leaving about 1" of stem on each one.
3. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside.
4. Cook spaghetti according to package directions until just tender not mushy.
5. Drain and set aside.
6. Melt butter in skillet.
7. Briefly saut

Country Apple Dumplings

INGREDIENTS :

• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle Mountain Dew

How to Make:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Garlic Mashed Potatoes

INGREDIENTS:
• 50 pounds unpeeled red potatoes, quartered
• 8 pounds butter, room temperature
• 3 pounds Romano cheese, grated
• 3 cups chopped garlic
• 1/2 cup salt
• 1/2 cup dried oregano

How to Make:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Broiled Tilapia Parmesan

Ingredients:

• • 1/2 cup Parmesan cheese
• • 1/4 cup butter, softened
• • 3 tablespoons mayonnaise
• • 2 tablespoons fresh lemon juice
• • 1/4 teaspoon dried basil
• • 1/4 teaspoon ground black pepper
• • 1/8 teaspoon onion powder
• • 1/8 teaspoon celery salt
• • 2 pounds tilapia fillets

How to Make:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

MOGHLAI CHICKEN PULAO

Ingredients:

• 1 Chicken cleaned and cut
• 1 kg Minced Mutton
• 2 cups Clarified Butter (Ghee)
• 4 big sized Onion (Pyaj) minced
• 1/4 kg Curd (Dahi)
• 1/2 kg Rice
• 1/2 tsp Saffron (Kesar)
• Few Sliced and fried Almond (Badam)
• 4 Bay Leaf (Tej Patta)
• 1 " long piece Cinnamon (Tuj/Dalchini)
• 10 Cloves (Lavang)
• 10 Cardamoms
• 18 Pepper corns (Kalimirchi)
• 3 pods Garlic (Lasun)
• 1 " long piece Ginger (Adrak)
• 1 tsp Red Chili Powder (Lal Mirchi)
• 2 tsp Coriander Seeds Powder (Dhania Powder)
• 1 tsp Cumin Seed Powder (Jeera)
• 1/4 tsp Turmeric (Haldi)
• 
  

How to make:

1. First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
2. Now heat 4 tblsp of ghee and fry 2 onions till brown.
3. Add half the whole spices and then add chicken and mince meat and let it brown.
4. Add ground spices and fry for a few minutes along with chicken and mince.
5. Add 2 cups of hot water, cover and cook till chicken is tender.
6. Beat the curd with saffron and add to chicken.
7. Cook uncovered for 10 minutes.
8. Remove from flame and keep aside.
9. Now heat the remaining ghee and fry bay leaves and remaining whole spices.
10. Add onions and brown them well.
11. Add rice and fry till brown.
12. Add enough water to cook rice and also 1 tsp of salt.
13. Spread a layer of rice on a flat serving dish and then another layer of meat.
14. Repeat with one more layer of each.
15. Garnish with almonds.

NAVRATAN KORMA

Ingredients :

• 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
• 150gms - Grated paneer
• 3 - Tomatoes
• 2 - Grated onions
• 1 1/2 tsp -Ginger paste
• 1 1/2 tsp - Garlic paste
• Salt To Taste
• 1 tsp - Turmeric Powder
• 1 1/2 tsp - Red chilli powder
• 1 tsp - Coriander powder
• 2 tsp - Garam Masala Powder
• 2 tbsp - Cream
• 6 tbsp - Vegetable oil
• 1 tbsp - Ghee
• 1 cup - Milk / water
• 1/4 cup - Dry fruits (cashew nuts, raisins)
• Coriander leaves for decoration

How to make :

• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
• Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
• Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
• Add paneer to the gravy and stir well.
• Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
• Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Grilled Chicken With Lemons

Ingredients:

• 1 chicken, cut into 6, crushed
• 1 tablespoon lemon juice
• 1 tablespoon salt
• 2 oranges limes, halved
• 3 tablespoons soy sauce
• 100 ml coconut milk
• 4 lime leaves
• 2 tablespoons oil for sauteing
• 5 pieces of red onion
• 3 cloves garlic

How to Make:

1. Puree the onion.
2. Puree garlic.
3. Marinate chicken in lemon and salt for 30 minutes. Set aside.
4. Saute onion and white that has been mashed with lime leaves until fragrant.
5. Add chicken, stir until it changes color.
6. Add soy sauce and coconut milk. Stir until half cooked.
7. Grilled with lemon pieces until cooked.

Mutton With Special Sauce Lychees

Ingredients:

500 g mutton, cut into 1 × 1 cm.
1 teaspoon salt.
2 segment saffron mashed.
500 ml of water.
2 tablespoons oil for stir frying.
3 cloves garlic, roughly chopped.
4 cloves thinly sliced ​​red onion.
2 tablespoons fish sauce.
Salt to taste.
1 tsp pepper powder.
1 tsp sugar.
2 tomatoes, each cut into 6.
4 red chilies, sliced ​​oblique.
2 leeks, sliced ​​oblique.
250 g canned lychees, drained and halved.

How to Make:

1. Combine lamb, salt, turmeric smooth, and water. Let stand 1 hour to infuse.
2. Saute white goods, red onion, until fragrant. And input mutton, fish sauce, salt, pepper and sugar. Cook until meat is tender.
3. Put tomatoes, red peppers, scallions and lychees, mix well, remove from heat.

Simmered Japanese butterbur

Ingredients

• A bunch of Japanese Butterbur
• 1 2 / 3 cups (400ml) soup stock
• sake, mirin, salt, soy sauce

How to make:

1. Prepare big pot, and cut into Japanese Butterbur shorter than the diameter of the pot.
2. Japanese Butterbur Rub with salt on the cutting board.
3. Boil enough water (a copper pot is more better, Because Japanese Butterbur Become bright green).
4. Put Japanese Butterbur in thickness order and boil 2-3 minutes.
5. Japanese Butterbur boiled egg Soak in cold water, and strings.
6. Lenghtwise Thick Cut into four parts, and cut it into 2 inch pieces.
7. Boil 1 2 / 3 cups (400ml) stock soup, add Japanese Butterbur, 2 tablespoons rice wine, 1 tablespoon mirin and a pinch of salt and soy sauce.
8. Boil again, take harshness carefully.
9. Stop to heat, leave overnight.

GuangZhou Cusisine

Ingrediants:

• 1.5 ounces medium shrimp as much as 9 pcs
• Salt 1 egg
• 1 whole chicken boiled
• 1 egg publications (10gram)
• 30 ml cooking oil
• 2 g vitcin
• 2 g salt
• 3 g sugar
• 1 g pepper
• 10 gm garlic cop
• 50 ml chicken broth
• 2 ml sesame oil
• 3 ml of cooking wine

How to Make it:

1. Saute shrimp with 3 kinds of eggs
2. Boiled shrimp after it drained and then fried, then saute with garlic
3. Then enter the shrimp and three kinds of eggs that have been boiled
4. Then given micin, salt, sugar, pepper and oil and flour thickener sufficient wijeng

KFC Extra Crispy

1 chicken cut into pieces
6-8 cups shortening

Ingrediants:

• 1 whole medium egg
• 1 cup milk
• 2 cups flour
• 2 1 / 2 teaspoon salt
• 3 / 4 teaspoon ground pepper
• 3 / 4 teaspoon MSG
• 1 / 8 teaspoon garlic powder
• 1 / 8 teaspoon baking soda

How to make:

1. Discard the fat contained in chickens.
2. Heat miyak in advance for frying pan or container until the heat reaches 350 degrees
3. Combine milk and eggs. Stir let flat. Set aside
4. Combine flour, salt, pepper, MSG, garlic powder and baking soda
5. Place each piece of chicken into a napkin so that excess liquid from the chicken can be eliminated.
6. Dip chicken pieces into egg and milk mixture then roll the chicken with the dry flour mixture, dip back into the egg and milk mixture, then return guling2kan
7. Examine each piece of chicken if it is well coated with flour.
8. Set aside flour coated chicken on a plate
9. Put chicken pieces into flour that has been coated in oil that has been heat
10. Frying at least 4 pieces of chicken for 12-15 minutes, or until browned

Tuna Saus Blood Orange

ingrediants:

• 200 g of tuna meat
• 30 g mixed spice *)
• 10 ml olive oil
• 50 ml orange juice
• 20 g brown sugar

How to make:

1. Cut the tuna form a rectangle and sprinkle with spice mixture.
2. Heat a Teflon non-stick, pour the olive oil.
3. Cook the tuna for 1 minute each side.
4. Cook orange juice and sugar in a saucepan until thick.
5. Cut the tuna into 3 equal parts and stacking in the middle of the plate.
6. Place the fennel on top of it and give an orange sauce.
7. Complete with salad vegetables. Serve immediately

*) The mixture can be made from this spice paprika powder, cumin powder, fennel powder, pepper and Italian Seasoning. Types of spices can be adjusted to taste.

Spicy Tofu Wrapped in leaves

Ingrediants:

100 g tofu
1 tablespoon green onion slices
10 sheets of basil leaves
10 g minced meat
Banana leaves to taste

Spices that:

1 clove garlic
2 red chilies
1 tablespoon fried onion
A little salt and sugar

How to Make:

Tofu mashed, mixed with the crushed spices.
Add the scallions and ground beef, stirring until blended.
Enter the basil leaves, wrapped in banana leaves like a rice cake.
Steam until cooked, remove and serve for 1 serving.

Scrambled Boiled Salmon

Ingredients :

• 2 boiled salmon with a medium-size, remove the needles, shredded
• 4 spring onions, sliced ​​thin
• 4 cloves garlic, sliced ​​thin
• 1 / 2 finger saffron, crumbled
• 1 / 2 finger ginger, crumbled
• 3 small chili (if you like), sliced ​​thin
• 2 eggs, beaten
• oil for sauteing
• 1 carrot, sliced ​​like a matchstick
• 2 handfuls of finely shredded cabbage
  

(no need to salt because it is generally boiled already savory)

How to Make:

1. spices sauteed until fragrant, put boiled salmon, stir until half cooked boiled
2. enter the beaten eggs, stirring until the salmon can be wrapped boiled eggs, carrots and insert new kubisnya, stirring until slightly wilted vegetables
3. lift and serve
4. its perfect served as a breakfast

Kalasan Fried Chicken

Ingredients:

1 whole chicken with a medium-size
500 cc of coconut water
1 / 2 teaspoon baking soda
5 cloves garlic, crushed
salt
cooking oil

How to cook:

Clean the chicken and then split into 2 parts
Combine coconut milk, baking soda, salt, garlic, and then boiled until the water along with the chicken dry.
Drain
Heat oil and fry chicken until browned.

For the sauce:

100 gr red chilies
4 grains of red onion
1 ripe tomato
1 teaspoon salt
1 tablespoon granulated sugar
6 tablespoons of broth
5 tablespoons cooking oil

Instruction:

Boil peppers, red onions and tomatoes for a while, then puree.
Add a little salt, sugar, broth da oil
Cook over medium heat until the oil out.
Remove and serve with fried chicken that has been