Bernaise Sauce

Ingredients :

• ¼ cup vinegar
• ¼ cup white wine
• 1 teaspoon dry tarragon
• 1 tablespoon minced scallion
• ½ cup melted butter
• 3 egg yolks
• ½ teaspoon salt
• ½ teaspoon pepper

Method :

1. Combine vinegar, wine, pepper, scallion, and tarragon in saucepan.
2. Cook over low heat until reduced to half, about 8 minutes. Strain mixture into top of double boiler. With wire wisk or rotary beater, beat in beaten egg yolks and salt.
3. Cook over hot water until thickened.
4. Beat in butter 1 tablespoon at a time. Stir over heat until creamy, about 1 minute.
5. Serves over beef or fish fillets.
Note : You can serve this sauce with beef or fish, yield 1 ½ cups (6 tbl per serving).

Serves 04

Source:
www.homemade-recipe.blogspot.com

Mexican Beef Enchiladas

Ingredients :

• 1 lb cooked ground beef
• 1 minced onion
• 2 cans diced chili pepper
• 1 clove minced garlic
• 2 pints tomato sauce
• ½ teaspoon salt
• 1 beaten egg
• ½ lb grated cheddar cheese
• ½ lb soft tortillas
• Olive oil
• Red sauce

Method :

1. Heat ½ inch of oil in skillet and fry tortillas about 15 second each side. Then remove and pat off excess oil.
2. In separate skillet heat 2 tbl oil (quantity for standard serving size) and sauté onion until tender. Add chili pepper, garlic, tomato sauce, salt, and pepper. Add ground beef. Simmer uncovered for 10 minutes.
3. Dip tortillas in egg, fill with sauce mixture roll and place in shallow greased baking dish.
4. Pour red sauce over tortillas, top with grated cheese and baked uncovered at 350oF for 15 minutes.

Serves 06

Source:
www.homemade-recipe.blogspot.com

Mexican Beef Rellenos

Ingredients :

• 1 lb ground beef
• ½ minced onion
• 1 clove minced garlic
• ½ teaspoon chili powder
• 1 teaspoon salt
• 1/3 cup tomato sauce
• 8 chili pepper
• 4 eggs
• ¼ cup olive oil
• ¼ cup flour

Method :

1. In large skillet, sauté meat until light brown. Drain excess fat.
2. Add onion, garlic, chili powder and salt. Sauté for 3 minutes. Add tomato sauce and simmer for 10 minutes. (If using fresh chilies, place under broiler for about 8 minutes. Split chilies down one side, then remove skin and seeds.)
3. Stuff inside with meat mixture and roll in flour. Have ready a large skillet filled with 1/4” oil.
4. Separate eggs. Beat whites stiff ; beat yolks light. Then folk yolks into whites.
5. Lightly dunk pepper in mixture, ease into hot oil in skillet and cook until golden brown. Remove
6. Serve with hot sauce on the side.

Serves 04

Source:
www.homemade-recipe.blogspot.com

American Beef Stew

Ingredients:

• 3 lbs cubed stew beef
• ¼ cup butter
• 1 medium chopped onion
• 1 can tomato (8-oz)
• 2 cloves minced garlic
• 6 cut-half carrot
• c stalks chopped celery
• 6 peeled halved potato
• 10 small pearl onion
• 2 tablespoon parsley
• 1/8 teaspoon ground thyme
• 1 ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup flour
• 2 cubed beef bouillon

Method :

1. Lightly salt and pepper beef cubes and coat with flour.
2. In hot skillet, sauté with butter fluuored beef cubes until lightly browned.
3. In a heavy pot, sauté onion until clear.
4. Add meat, can of whole tomato, 3 cups water (quantity of standard serving size) ,bouillon, garlic, parsley, thyme, salt and pepper.
5. Cover, simmer 1 ½ hours. Then add carrots, celery, potatoes, and small onions. Cook until tender, about 1 hour.

Note : You can add 1 cup of red wine after the 4th method if desired
Serves 06

Source:
www.homemade-recipe.blogspot.com

American Baked Shrimp

Ingredients :

• 8 large cleaned shrimp
• 4 tablespoon lemon juice
• ½ cup butter
• ½ cup chopped parsley
• 3 cloves minced garlic
• 1 cupbread crumbs
• 2 teaspoon paprika

Method :

1. Butterfly shrimp but don’t cut all the way. Spread and flatten.
2. Place shrimp in individual baking dishes. Sprinkle with portion of lemon juice.
3. Combine butter, 5 tablespoon parsley and garlic in a bowl. Place some of the mixture on each shrimp.
4. Combine crumbs, remaining parsley and paprika and place some on each shrimp.
5. Bake at 400oF for 15 minutes. Garnish with lemon wedges.

Serves 04

Source:
www.homemade-recipe.blogspot.com

Szechuan Shrimp

Ingredients:

1. 1/2 cup canned low-sodium chicken broth or homemade stock
2. 3 tablespoons ketchup
3. 1 1/2 tablespoons soy sauce
4. 1 tablespoon oyster sauce
5. 1/4 teaspoon salt
6. 3 tablespoons sherry
7. 2 red bell peppers, cut into 3/4 inch pieces
8. 1 1/4 cups long-grain rice
9. 1 1/2 pounds medium shrimp, shelled
10. 1/2 teaspoon cornstarch
11. 3 tablespoons cooking oil
12. 3 cloves garlic, minced
13. 1 tablespoon minced fresh ginger
14. 2 scallions, white part chopped, green tops sliced
15. 1/2 teaspoon dried red pepper flakes
16. 1/2 teaspoon Asian sesame oil

Methods:

1. In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes. Remove.
2. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.
3. Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes.
4. Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top. Serve the shrimp with the rice.

4 servings

Note: Traditional Szechuan dishes are often quite spicy, but we've given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes.

Source:
www.homemade-recipe.blogspot.com

Corn Fritters

Ingredients :

• 1 egg
• ½ cup milk
• 1 can corn (12-oz)
• 1 tablespoon peanut oil
• 1 ½ cup unsifted flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 dash pepper

Method :

1. Beat egg in a large bowl. Stir in milk, can of corn with sweet pepper and oil.
2. Add and beat in flour, baking powder, salt and pepper.
3. Drop into tablespoons of the mixture into deep swallow hot oil. Fry until golden brown, 2-3 minutes each side.
4. Drain on pepper towels. Serve hot.
5. If desired serve with syrup.

Serves 06
Side Dish

source:
www.homemade-recipe.blogspot.com

Chicken Parmesan

Ingredient :

• 2 lb boned chicken
• ½ cup bread crumbs
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 beaten eggs
• ½ cup Parmesan cheese
• 1 teaspoon oregano
• 1 cup white wine
• ¾ cup salad oil

Method :

1. Pound chicken until thin. Pat dry and cut into pieces.
2. Combine breadcrumbs, Parmesan cheese, spices and salt. Set aside.
3. Beat eggs in a shallow dish. Dip chicken into egg, then into the crumb mixture, coating both sides.
4. Heat oil in skillet. Sauté chicken until brown or for about 3 minutes each side. Remove to warm platter.
5. Drain fat, stir in wine scraping up brown residue until boil.
6. Pour over chicken.

Serve 6
Type : Poultry

Source :
www.homemade-recipe.blogspot.com

Babe's Apple Cake

ingredients :

• 2 cups whole fluor
• 1 cup sugar
• ¼ cup toasted wheat germ
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 cup chopped walnut
• 1 teaspoon salt
• 2 beaten eggs
• ½ teaspoon nutmeg
• 1 teaspoon vanilla
• 4 cups diced apple
• ½ cup oil
• 2 cup baking soda

Method :

1. Sift together whole wheat fluor, wheat germ, baking soda, cinnamon, salt and nutmeg. Set aside.
2. In another large bowl, combine peeled and diced apples, sugar, oil, walnuts, eggs, and vanilla. Then, add fluor to mixture and stir gently. Blend well.
3. Turn into 2" deep pan. Bake in pre-heated oven (350^o) for 50 minutes or until cake pulls from side of pan.
4. Cool in pan or rack. If desired, sprinkle with confectioner's sugar.
5. Cut in 12 bars.

Serves 4

source :
www.homemade-recipe.blogspot.com

Beef Carpaccio

ingredients :

• 450g/1 lb beef fillet, sliced into 4 mm/¹/₈ in slices
• 100g/3¹/₂ oz rocket, washed
• 15ml/1 tablespoon balsamic vinegar
• 45ml/1¹/₂fl oz extra-virgin olive oil
• Pecorino cheese shaving
• Freshly ground black pepper
• Salt

Method :

1. Lightly oil a sheet of greaseproof paper and season it lightly with salt and freshly ground black pepper.
2. Arrange 4 slices of beef on this (approximately 5cm apart). Place another oiled piece of greaseproof paper on top, and gently beat the meat(until it has spread out to at least twice it former size). Repeat with the remaining meat slices.
3. Refrigerate until needed. Alternatively, partly freeze the meat (before slicing thinly).
4. Place some rocket in the centre of the plate, arrange the beef slice around the rocket, and drizzle with some balsamic vinegar and olive oil.
5. Serve (drizzle with balsamic vinegar and extra virgin oil) with shavings of Pecorino cheese and black pepper.

Serve 6

Source:
www.homemade-recipe.blogspot.com

Salmon Curry Puffs

Ingredients :

• 1 tablespoon canola oil
• 1 onion, finely chopped
• ½ teaspoon each minced chilli, garlic and coriander (cilantro)
• ¾ teaspoon minced ginger
• ¼ teaspoon each cumin and turmeric
• 21og/7¹/₂oz can pink salmon, drained and flaked
• 1 tablespoon lemon juice
• 6 sheet filo pastry
• extra tablespoon canola oil

Method :

1. Heat oil, add onion, chilli, garlic, coriander (cilantro), ginger, cumin and turmenic. Cook for 2 minutes.
2. Remove pan from heat and stir the lemon juice and salmon into the spice mixture. Let cool.
3. Lightly brush the first sheet of pastry with oil, then layer a second sheet on top. Brush the second sheet on top. Brush the second sheet with oil, then layer a third sheet.
4. Cut the stack of pastry into 6 short short strips. Place a spoonfulof the mixture on the bottom right hand corner of each pastry strip. Fold the pastry over the filling to form a triangle, then continue folding to end strip, making sure to retain triangular shape.
5. Repeat with remaining pastry and filling. Place triangles on a lightly oiled oven tray, and brush the tops lightly with oil. Bake at 190^oC/370^oF for 12 minutes or until golden. Serve warm.

Makes 12

Source:
www.homemade-recipe.blogspot.com

Stuffed Calamary Rings

ingredients :

• 4 whole calamari
• 4 lettuce leaves
• 4 sheets nori(seaweed)
• ½ cup/ 120ml/4 fl oz water
• ½ cup/120 ml/ 4fl oz soy sauce
• tablespoon sugar

Method :

1. Pull tentacles away from head, trim. Remove membrance from tentacles and hood;wash well.
2. Pour boiling water over lettuce leaves, drain. Wrap tentacles in letuuce leaves, then in nori sheets. Seal with water.
3. Insert tentacles parcels into calamary hoods, secure with toothpick.
4. Combine soysauce, water and sugar in a saucepan and heat gently. Add calamari parcels, cover, then simmer for about 20 minutes or until tender.
   
5. Remove, drain and refrigerate until cold. Serve sliced.

Makes 36.

Source:
www.homemade-recipe.blogspot.com

Fish Pâté

Ingredients :

• 500g/180fish fillets, skinned
• 1 spring onions, finely chopped
• 2 strips lemon peel, finely chopped
• ^{125 ml/1}/_{2 fl oz dry white wine}
• _{1 chicken stock cube}
• _{60g/2oz butter}
• _{salt and cayenne pepper}
• _{85 ml/3 fl oz cream}
• _{2 teaspoon lemon juice}
• _{1 packet crispbread}

Method :

1. Place fish fillets, shallot, lemon peel, wine and stock cube into frying pan. Simmer gently for5 minutes or until is just tender.
2. Drain fish fillets, reserving liquid. Remove and discard any bones from fillets.
3. In a food processor, place boned fish, reserve liquid, butter, salt, cayenne pepper, cream, and lemon juice. Puree until smooth.
4. Spoon into a serving bowl or individual moulds. Refrigerate for several hours.
5. Serve with crisp bread.

Makes about 750g/1¹/₂ 1b of pâté.

Source:
www.homemade-recipe.blogspot.com