The Recipe Expert | Cooking Expert, Dishes, Indian Dishes, Italin Dishes, French Dishes

King’s Cake

2009-08-13T23:49:00.000-07:00

Recipe Overview

To serve the galette des rois, place the crown on top of it. Cut into slices.Whoever finds the bean will be crowned king or queen for the day.

Required Items

1 1/4lb. frozen puff pastry, thawed

2 eggs

7 oz. pure almond paste (softened)

1 dried bean (such as a pinto, kidney, or Great Northern bean)

1 cardboard crown (available at a dime store or party store)

Preparation Method

1.Preheat the oven to 425°F.On a piece of wax paper, use a rolling pin to roll the puff pastry into a disk 1/8 -inch thick. Use the wax paper to transfer the disk to a greased cookie sheet.

2.In a medium bowl, mix 1 egg with almond paste until smooth. Spread the mixture evenly onto the pastry. Place the bean on the almond paste.

3.On the wax paper, roll out a second disk-1/8 inch thick.Place this disk on top of the almond-filled disk and press it down tightly around the rim.

4.In a small bowl, use a whisk or a fork to lightly beat the remaining egg. Use a pastry brush to spread it on top of the disks.

5. Bake the galette for 20 minutes, then lower the temperature to 400 F

6.Continue baking for another 25 minutes or until golden brown. Serve warm.

Preparation time: 15 minutes

Baking time: 45 minutes Serves 8

Chocolate Pastry French Pastry

2009-07-24T10:35:00.000-07:00

Recipe Preview

A traditional French custom is to have a mid-afternoon snack of very strong coffee and a pastry or bread.This French Pastry is one of the most popular. Brioches are yeast breads rich in eggs and butter. They make delicious snacks and are generally eaten warm with unsalted butter and jam. Since brioches are time consuming to prepare at home, many French families buy these treats when they buy their day’s supply of bread from one of the many excellent bakeries that can be found all over France. Brioches are also available in American bakeries that sell French breads and pastries.

Items Required

1 package refrigerated crescent rolls

6 tbsp. semisweet chocolate chips

powdered sugar (enough to sprinkle lightly on each pastry)

Preparation Method

1. Preheat the oven to 400°F.

2.Remove the dough according to directions on package. Smooth out perforations (dotted lines) in dough with your fingers and cut dough into 6 rectangles.

3.3. In the center of each rectangle, place 1 tbsp. of chocolate chips. Bring each of the 4 corners of the rectangle to the middle and seal to make an envelope.

4.Place pastries on an ungreased cookie sheet and bake 10 to 15 minutes or until golden.

5. Remove and place pastries on a cooling rack. Sprinkle tops lightly with powdered sugar.

6.Serve while pastries are slightly warm.

Preparation time: 30 minutes
Makes 6

Basic Crepe Batter

2009-07-24T10:29:00.000-07:00

Recipe Preview

These delicate pancakes made of egg-and-flour batter are both fun to make and delicious.They
are often filled with meat, fish, or vegetables, covered with a sauce, and served as a main course.
Dessert crepes are made with a sweeter batter and are often filled with fruit.

Required Items

4 Eggs

1/4 tsp. salt

2 c. all-purpose flour

2 1/4 c. melted butter

Preparation Method

1. Combine eggs and salt in a bowl.

2. Alternately stir in flour and milk.Then beat with a whisk or electric until creamy.

3. Beat in melted butter.

4. Chill batter at least 1 hour.

5. Heat a crepe pan on medium-high heat. Pour the crepe batter into the pan as you would to make a pancake. Swirl the batter to coat the entire bottom of the pan.

6. Cook for about 2 minutes or until the bottom of the crepe becomes firm.

7. Use a fork to gently lift the crepe from the pan. Quickly flip the crepe to cook the other side.

8. Cook for 1 minute or until the crepe just starts to brown. Move the crepe to a plate.

Preparation time: 2 hours
Makes 32 to 36 crepes

Green Salad

2009-07-24T10:23:00.000-07:00

Recipe Preview

Green salads are served after the main dish “to clear the palate.” This means that the lettuce and light dressing refresh your taste buds, preparing them for the new flavors of the dessert to follow.

Salad:

1 small head of Boston lettuce

1 small head of romaine or 1 medium-sized head of iceberg lettuce

3 tbsp. chopped fresh parsley

Vinaigrette:

1 clove garlic

mash 1 tsp. salt (optional)

3 tbsp. red wine vinegar

1/4 tsp. pepper

6 tbsp. olive or vegetable oil

Preparation Method

1.To prepare salad greens, wash Boston lettuce and romaine thoroughly.
Drain by placing leaves on paper
towels. Place clean greens in a plastic
bag along with the paper towels, to
absorb any remaining water. Refrigerate for at least half an hour.

2. Tear greens into small pieces and place them in a large salad bowl. Sprinkle with parsley.

3.Chop garlic into very fine pieces and put in a small bowl.

4.Use the back of a spoon to mash
garlic. Then mix it with salt.

5.Add vinegar and pepper, stirring until smooth.

6. Place in a small jar with a tight-fitting lid. Add oil, screw on lid, and shake until well blended.

7.Pour about half of the vinaigrette dressing over greens. Toss with a fork and spoon until greens are well coated and no dressing remains in bottom of bowl.

Preparation time: 10 to 15 minutes
Enough for 4 to 5 salad servings

Nicoise Salad

2009-07-24T10:13:00.000-07:00

Recipe Preview

This vegetable salad is a hearty main meal by itself. If you want to serve it as one course of a larger meal, leave out the tuna fish.You can also vary the other ingredients in this recipe. Try adding carrots, celery, peas, slices of hard-cooked eggs, or slivered almonds. Experiment and enjoy!

Required Items

1 small head of lettuce

6 medium-sized cold cooked potatoes, or 1-lb. can small whole white potatoes

1/2 lb. fresh green beans or 1 10-oz. package frozen green beans, cooked, chilled, and cut into 1/2-inch lengths

6 tomatoes, quartered 1/2 c. vinaigrette dressing

1 13-oz. can tuna, drained (optional)

black or green olives for garnish (optional)

Preparation Method

1.Wash and separate lettuce leaves, throwing away any that are wilted or discolored. Pat lettuce leaves dry. Arrange leaves decoratively in a large, shallow serving plate and set aside.

2.In a large mixing bowl, combine potatoes, beans, and tomatoes. Pour vinaigrette dressing over vegetables. Using 2 spoons, carefully toss vegetables until they are thoroughly coated.

3.Spoon vegetables onto lettuce leaves and top with mound of tuna and/or olives. (Or if you prefer, arrange the vegetables and tuna.)

4.Serve immediately.

Preparation time: 30 minutes
Serves 4 to 5

Potato-and-Leek Soup

2009-07-24T09:59:00.001-07:00

Recipe Overview

This creamy soup, along with French bread, makes a delicious and filling meal. Leftover soup keeps well in the refrigerator and can be reheated the next day. (Make sure that you donsoup because boiling will make the dairy curdle, or form lumps.) This soup can also be eaten cold. The French call the cold version vichyssoise.

Required Items

3 medium-sized potatoes, peeled and sliced ∏-inch thick

3 medium-sized leeks, washed thoroughly and sliced ∏-inch thick (do not use the tough, dark green part), or 3 medium-sized yellow onions, thinly sliced

3 10 3/-oz. cans (about 41/2 c.) chicken broth

1 chicken-broth can of cold water

1/2 c. whipping cream (add up to an extra 1/2 c. milk if you like your soup thin), or half and half, or evaporated skim milk

2 tbsp. butter or margarine (optional)

2 tsp. salt

1/4 tsp. pepper chopped chives

Preparation Method

1.Combine potatoes, leeks or onions, chicken broth*, and water in a large heavy pot or saucepan and cover.

2.Bring to a boil over medium-high heat. Reduce heat and simmer 35 to 45 minutes or until vegetables are tender.

3.Without draining off broth, mash vegetables in the pan with a vegetable (potato) masher until they are fairly smooth. (If they will not mash easily, soup has not cooked long enough. Let it simmer 10 to 15 minutes longer.)

4.Add cream (or half and half, or evaporated skim milk), butter (optional), salt, and pepper.Heat soup just to the boiling point. (Do not boil.)

5.Sprinkle each serving with chives.

Preparation time: 1 hour 15 minutes
Serves 4 to 5

How To Remove Bad Ass Stains From Clothes

2009-07-21T04:55:00.000-07:00

Ink Stains
Use salt or dry milk and mix it in water and wash the affected area of the cloth with it,works wonder :-)
Also tomato juice can help wash away those nasty ink stains of the clothes.

Red Ink Stains
Appllying yogurt and washing the affected area of the clothe can remove the stains,i know sounds wierd but works wonder.Try it to believe it!

Tea Stains
Mix hot milk and glycerine together really well and apply on the affected cloth,works wonders.

Staines on Leather Goods
I know it seems immpossible to remove the stains on your expensive leather goodies and you just don't want to let go of it but here is a real affective and good way to remove those stubborn stanes,

Take a good quality candle(and by good i mean Expensive ;-))and rub it on the affective area of the leather jacket or bag or whatever it is that you want cleaned,not only will get the stain off but will also give it a shine.

Coloured Clothes
To remove the staines off your coloured clothes without ruining itsd colour like most washing products do mix corn flour in water and wash the clothes in it,remember don't use lemmon if you ever heard of it for washing off the stanes becuz it faints off the colour of the clothes as well!

How To Make Indian Spicy Fried Fish

2009-07-18T21:00:00.000-07:00

India's coastal waters produce many fish, such as pomfret, that are not found in other parts of the world. For this tasty fish recipe, you can use sole, haddock, or any other white fish. Spicy fried fish is a dish from southern India, and it uses what is called a wetspices mixed with water or other liquids to form a paste. Southern Indian cooks often prepare their spices in this way instead of using a mixture of dry spices.
Required Items
2 lbs.white-fish fillets, fresh or frozen
2 cloves garlic, chopped
1 tsp. salt
1 tsp. grated fresh ginger
1/2 tsp. ground turmeric
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
2 tsp. lemon juice
1/4 c. vegetable oil (for frying)
fresh coriander or parsley, for garnish
lemon wedges, for garnish
Preparation Method
1.Rinse fish under cool running water and pat dry with paper towels.
2.In a small bowl, combine garlic, salt, ginger, turmeric, and black and cayenne peppers with lemon juice. Stir to form a paste.
3.Rub paste on both sides of fish fillets and let stand uncovered at room temperature for 20 minutes.
4.In a heavy skillet, heat oil over medium-high heat. Carefully add fish to skillet. Fry fish about 5 minutes, or until bottom side is golden brown. With a spatula, turn fish and fry other side about 5 minutes, or until golden brown.
5.Place fish on a platter and garnish with fresh coriander or parsley and lemon wedges.

Preparation time: 25 minutes
Cooking time: 10 minutes
Serves 4

My Grand Ma's Yogurt Chicken Recipe

2009-07-18T20:48:00.000-07:00

Recipe Preview
Yogurt gives this dish from northern India a wonderful flavor and also makes the meat very tender.The yogurt and spice flavors will penetrate the chicken if you skin it as Indian cooks always do.To remove the skin, hold a chicken piece in one hand and pull hard on the loose skin with the other hand. A paper towel will help you to get a good grip.
Required Items
3 to 4 lbs. chicken pieces, skinned
1 tsp. salt
1 green chili, finely chopped
1 c. (8 oz.) plain yogurt
ø c. fresh coriander leaves,chopped
1 tbsp. fresh ginger, chopped
3 or 4 cloves garlic, chopped
ø c. (¥ stick) butter or margarine,melted

Preparation Method
1. Prick chicken pieces all over with a 1 tsp. salt fork and place in a large bowl.In a small bowl, combine salt, chili, yogurt, coriander leaves, ginger,
and garlic and mix well. Pour over chicken, cover bowl, and refrigerate for six hours or overnight.
2. To cook chicken, preheat oven to 1 tbsp. fresh ginger, chopped 400°F. Pour half the melted butter into a roasting pan. Put chicken into pan and pour yogurt mixture on top. Place pan in middle of oven melted and roast for about 20 minutes. Reduce heat to 350°F and continue roasting, basting frequently with remaining butter and pan juices, for about 30 minutes, or until chicken is done.
3. Remove chicken and place on a serving platter. Pour sauce over chicken and serve immediately.

Preparation time: 10 minutes
Refrigeration time: 6 hours water.
Cooking time: 50 to 60 minutes
Serves 4 to 6

Ground Lamb Kebabs/Kabab Masala

2009-07-18T20:42:00.000-07:00

Recipe Preview
Kebabs, meat cooked on skewers, are eaten throughout northern India. This recipe uses ground lamb or beef that is molded around the skewers and broiled. Kebabs are also delicious when cooked over a charcoal grill.

Required Items
1 1/2 lb. ground lamb or beef
3 cloves garlic, chopped
1 tsp. fresh ginger, grated
1 green chili, finely chopped
1 medium onion, finely chopped
3 tbsp. chopped fresh coriander leaves
1 tbsp. plain yogurt (optional)
1/2 tsp. ground turmeric
1 tbsp. lemon juice
1 tsp. salt
1 tbsp. butter or margarine, melted

Preparation Method

1. In a large bowl, combine all ingredients except melted butter. Use your hands to mix ingredients well until mixture is fairly stiff. Cover bowl and let stand at room temperature for 30 minutes. 2. Preheat broiler. Lightly grease 12 skewers with the melted butter. Wet hands slightly and shape small pieces of meat mixture into oblong shapes around skewers, about two on each skewer. 3. Line the bottom of a broiler pan with aluminum foil. Place skewers across broiler pan. 4. Place broiler pan in oven about 6 inches from heat. Broil kebabs for about 5 minutes, or until well browned. Turn skewers and broil kebabs for an additional 4 minutes. 5. Place skewers on a platter and serve.

Preparation time: 55 minutes
Cooking time: 10 minutes
Serves 4 to 6

Technorati

2009-07-16T18:59:00.001-07:00

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Great Quick Solution For Tanned Skin

2009-07-16T18:58:00.001-07:00

Rubbing a piece of tomato for 5 mins removes tan from any part of the body. This by the way, I have tried myself and it works like magic.

How To Fix Face Swelling In The Morning

2009-07-16T18:57:00.000-07:00

Take a small bowl of warm water and add mustard powder to it. Soak in a small towel and dab on your face. It will reduce the swelling.

How to Get Fresh and Instant Glowing Skin

2009-07-16T09:43:00.000-07:00

Take 2 table spoons of yogurt and add 3 drops of white vinegar. Apply it to face for 10 mins and wash it off. It will make your skin glow and make it look like you just got a facial done.

How To Prepare Garam Masala

2009-07-16T05:27:00.000-07:00

Required Items

3 sticks cinnamon
1/2 c. cardamom pods
1/4 c. whole cloves
1/4 c. cumin seeds
2 tbsp. coriander seeds
1/4 c. black peppercorns
1 tbsp. ground ginger
*If you use an electric blender,your garam masala will be fairly coarse.You may also use a traditional tool called a mortar and pestle, a bowl and thick grinding stick.
Preparation Method
1. Preheat oven to 200°F. Roast all ingredients except ginger in an ungreased 9 13-inch baking pan on bottom oven rack for 30 minutes. Stir several times.
2. Remove from oven and let cool.
3. Use your fingers to break open cardamom pods. Remove seeds and discard pods.
4. With a rolling pin, crush the cinnamon sticks between two towels or in a plastic bag.
5. Combine all spices except ginger in a bowl and mix well.
6. Grind the mixture in an electric grinder or blender* until it’s a fine powder (about 30 seconds).
7. Add ground ginger and mix well.
8. Stored in a sealed jar at room temperature, garam masala will stay fresh for up to six months.

Cooking time: 30 minutes
Preparation time: 20 minutes
Makes 1 cup

Spiced Ground Meat/Kheema

2009-07-16T05:22:00.000-07:00

Kheema is a very popular dish all over northern India. In the cities, it is sold at stands in the streets and is often eaten as a quick snack or lunch. In its basic ingredients, kheema is similar to the hamburger casseroles often served in Western homes, but the Indian spices give it a uniquely rich flavor.

1 lb. ground lamb or beef
1 tbsp. garam masala (recipe on page 35) or 1 tsp. each pepper, ground cloves, and ground cumin
1/2 chopped
1 tbsp. chopped fresh ginger
3 cardamom pods 1 stick cinnamon
2 medium potatoes, peeled and chopped
1 c. water
1 green chili, chopped
2 medium tomatoes, chopped
1 10-oz. package frozen peas, thawed, or 1 17-oz. can green peas, drained
fresh coriander for garnish

1. In a bowl, mix together meat, garam masala, and salt.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger, cardamom, and cinnamon and fry about 5 minutes, or until onions turn brown. Add meat mixture and stir until meat is completely brown.
3. Add potatoes and water, lower heat, and simmer about 20 minutes, or until potatoes are tender and liquid has cooked off.
4. Add chili, tomatoes, and peas and stir to combine. Cook for about 5 minutes to heat through.
5. Remove skillet from heat. Remove cardamom pods and cinnamon stick from skillet. Garnish kheema with coriander leaves and serve steaming hot.

Preparation time: 15 to 20 minutes Cooking time: 45 minutes Serves 6 to 8

Potatoes and Peas/Aloo Mattar

2009-07-16T05:14:00.000-07:00

This savory mixture of potatoes and peas can be eaten as part of a vegetarian meal or served with chapatis for lunch or a snack. It also makes an excellent filling for samosas.

2 tbsp. vegetable or peanut oil
1 green chili, chopped
1 tsp. chopped fresh ginger
1 clove garlic, chopped
1 small onion, chopped 1/2 tsp. salt
3 large potatoes, peeled and chopped
2 c. water
1 10-oz. package frozen peas, thawed, or 1 17-oz. can green peas, drained
1/4 c. cashews for garnish

1. In a large skillet, heat oil over medium-high heat. Add chili, ginger, garlic, onion, and salt and fry about 3 minutes, stirring frequently, or until mixture is brown and fragrant.
2. Add potatoes and water and stir to combine. Cover skillet, lower heat, and simmer about 20 minutes, or until potatoes are tender.
3. When potatoes are cooked, add peas and simmer 3 minutes, or until peas are heated through.
4. Serve potatoes and peas hot, or at room temperature with cashews sprinkled on top.
Preparation time: 20 minutes Cooking time: 25 to 30 minutes Serves 4 to 6

Stuffed Pastries/Samosas

2009-07-16T04:44:00.000-07:00

Somosas are a favourite snack in India.These litlle pastries are perfect foreating with your fiungers and make a good appetizer to start an indian meal.try dipping them in coriander chutney.Samosas can be stuffed with many kinds of meat or vegetable fillings.

Dough:

1/2 c. all-purpose flour

1/2 c. whole-wheat flour

1/4 tsp. salt

1 tbsp. butter or margarine up to 1/2 c. water

about 1 c. vegetable oil (for frying)

about 2 c. filling

1. Put all-purpose flour, whole wheat flour, and salt in a mixing bowl. Cut butter into small pieces and add to flour. Rub butter into flour with your fingertips until mixture looks like large bread crumbs. Mix in enough water, a little at a time, to form a firm dough.

2. Knead dough in bowl for about 2 or 3 minutes, or until smooth. Cover bowl and refrigerate while making filling.

3. When filling is ready, remove dough from refrigerator and place on a floured surface. Knead dough for about 5 minutes.

4. Divide dough into pieces about the size of walnuts and roll each piece into a smooth ball with your hands.

5. Roll balls into thin rounds with a floured rolling pin. Cut each round in half.

6. Put about 1 tbsp. filling onto a piece of dough. Fold dough over filling. Seal edges of dough with your fingers and then with the tines of a fork. Continue making samosas.
7. temperature. In a wok or a deep saucepan, heat oil over medium-high heat. (Oil should be deep enough to cover samosas while cooking.) Carefully place one samosa in oil. If samosa fries to a golden brown in about 3 minutes, the oil is at the right temperature. If it takes longer than this, increase temperature of oil. When oil is at the right temperature, continue frying samosas, a few at a time, for 3 minutes each. Remove samosas with a slotted spoon and drain on paper towels. Eat hot or at room trmperature.

Preparation time: 60 minutes Cooking time: 20 to 25 minutes Yields 10 to 15 samosas