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Friday, October 19, 2007

Prawn in Coconut Milk

1 tablespoon cooking oil
1 piece ginger (thumb sized), pounded
1/2 kilo prawn
1/4 cup coconut milk, 2nd extract
1/4 cup coconut milk, 1st extract
1 piece red hot pepper, crushed
2 teaspoons soy sauce
2 stalks green onions, cut 1 cm long

In hot oil, stir fry ginger until fragrant
Add prawn and coconut milk (2nd extract). Simmer until prawn turns red. Add red hot pepper and soy sauce.
When almost done, add coconut cream (1st extract) and green onions. Simmer for another minute in low heat.

Makes 2-3 servings.

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Thursday, October 11, 2007

Fruity Fiesta Frolic

2 250ml all purpose cream
1/2 cup condensed milk
1 tsp orange flavoring
4 tbsp orange jam, divided
6 drops yellow food coloring
6 drops red food coloring
14 pcs graham crackers
1 piece ripe mango, sliced

  1. Mix together all purpose cream, condensed milk, orange flavor and 2 tbsp orange jam. Add food colorings to the cream mixture until desired color is achieved.
  2. Layer graham crackers in square glass or aluminum container. Spread about 1/2 cup of the orange cream mixture and mango slice for filling. Sandwich the filling with another layer of graham crackers and finish with the remaining orange cream mixture. Top with mango slices and more orange jam if desired.
  3. Chill for 4 hours before serving.

Makes 8-10 servings

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Mocha Magnifico

2 250ml All Purpose Cream
1/2 cup Condensed Milk
1 tbsp Coffee powder dissolved in 1 tbsp hot water
14 pcs graham crackers
10 pcs choco wafer sticks, crushed

  1. Mix together all purpose cream, condensed milk and dissolved coffee.
  2. Layer graham crackers on square glass or aluminum container. Spread about 1/2 cup of the coffee cream mixture on top of the graham crackers and sprinkle with crushed choco wafer sticks. Sandwich the filling with another layer of graham crackers and finish with the remaining cream mixture
  3. Chill for 4 hours before serving.

Makes 8-10 servings.

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Sunday, September 30, 2007

Chicken-Macaroni Soup

1 cup chopped leftover cooked chicken
1 cup tomatoes, peeled, seeded and diced
2 tbsps. cooking oil
6 cups chicken broth
100 g elbow macaroni
1-1/2 cups chicharo, sliced half-inch diagonally
1/3 cup green onions, minced
1 cup evaporated milk
salt to taste

Stir fry chicken and tomatoes in hot oil.
Pour in broth, bring to boil.
Reduce heat to low, stir in macaroni.
Stir in chicharo and green onions when macaroni is cooked.
Pour evaporated milk just before serving.

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Fish Teriyaki

1/2 kilo fresh tangigue (spanish mackerel), sliced crosswise (6 slices)
1 medium carrot sliced
14 pcs (100g) baguio beans, each cut into 3
234g sliced pineapple, drained and each piece cut into 2 (reserved syrup)

1/4 cup banana ketchup
1 Tbsp white sugar
1/3 tsp iodized salt (or 1 tsp rock salt)
1/4 tsp pepper
1 tsp grated ginger
2 Tbsp soy sauce

  1. Marinate fish for 30 minutes. Stir fry carrots and baguio beans. Set aside.
  2. Grill fish in pan with a little oil, turning only once then brushing with marinade. Cook until brown.
  3. Combine fish, sliced pineapple and remaining marinade. Simmer for 3-5 minutes. Add carrots and baguio beans.
Good for 6 servings.

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Tuesday, September 25, 2007

A Guide to Mexican Dried Chilis - Which Chili Do You Need?

Mexican cooking uses chili in copious amounts, both fresh and dried. Fresh serrano, jalapeno or even habanera add a quick grassy floral heat, and are an integral part of the cuisine; but to really make Mexican food you need to have an understanding of the dried chili's.

The complex heat of dried chili provides the backbone for most of the cuisine, and whether making a simple dried chili salsa or a mole sauce, dried chili's are essential.

Some of the more common dried chili's used in Mexican cooking are:

The ancho

This is truly the workhorse of Mexican cooking, and is the most widely used of all chili's. The ancho is simply a dried poblano, and has a lovely, rich, smooth and slightly sweet taste, with overtones of bitter chocolate. Because it's not overly spicy, it can be pureed to thicken sauces.

The guajillo

A more aggressive chili, the guajillo is very often paired with the ancho. Spicier, and less complex, the guajillo adds the heat to a lot of famous Mexican dishes. Smoky and less sweet than the ancho, it has a more straightforward dried chili taste.

The chipotle

A red ripened jalapeno dried over smoky mesquite, the chipotle adds sweet spicy heat, and is a very well loved chili. The chipotle is sold both dried and canned dehydrated in an adobe sauce.

The pasilla

Lingering complexity and an acidic heat that lasts in the mouth, the pasilla is very spicy, and is often a used for great table salsas and sauces. You will often use the pasilla in a mole sauce.

The del arbol pepper

Straight forward dried chili heat. The del arbol is one of the spiciest of the Mexican dried chili's and offers little more than one dimensional chili taste and spice--great for a very spicy and basic table sauce or salsa!

To truly cook Mexican, you need to understand and appreciate the diverse chili's of Mexico. Complex, rich and savory, cooking with dried chili's allows for an incredible richness of tastes, and of course great spicy heat in every bite!

John D Lee is the chef owner of the Salsa Kitchen Mexican Restaurant, and a passionate and curious cook.

Read more about Mexican cooking at: http://hubpages.com/hub/Different_types_of_dried_Mexican_chili_Which_dried_Mexican_chili_do_you_need?done

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Saturday, May 26, 2007

Making Gourmet Chocolates Yourself

A few weeks ago I thought it would be a good idea to make some gourmet food for a party I was going to arrange. Well I put on my chefs hat and finished up making some truffles, and wow, my friends thought they were fantastic and actually thought that they were gourmet chocolates that I had bought from a quality gourmet food store.

I would like to point out that making gourmet chocolates for yourself is difficult and will take a lot of time, however to be positive it does give you the opportunity to try out some recipes that you probably could not get from the local store.

The ingredients are the key to making fantastic gourmet chocolates:

Choosing and buying the ingredients of your gourmet chocolates is part of the fun. To start with I melted excellent quality dark chocolate over a double boiler. Secondly I rolled some small balls from marzipan and covered them with chocolate. Finally I rolled the chocolate covered marzipan in ground almonds, I also rolled chocolate covered peanut butter in more chocolate and then gave them a covering of ground peanuts.

Creating gourmet chocolates yourself will open up your creativity for sure, also making gourmet chocolates, will allow you to make many different sorts like, chocolate covered chili peppers, chocolate covered citrus peels, and a real wow, chocolate covered candied ginger.

Sharpen your sculpting talents when making gourmet chocolates:

A popular TV chef had a recipe for a honey chocolate cake, which inspired me to make a honey marzipan truffle. Start by melting some very good quality chocolate over the double boiler, and add a little honey, this will create a nice glaze. Now get the marzipan and with a paring knife carve some simple shapes like flowers, bunnies or hearts then dip the shaped marzipan carefully into the chocolate and let the chocolate set on the marzipan. Then dust them with confectioner's sugar. The glaze will be a little sticky, so the sugar will stick. This will make a great gift for all occasions, and is an especially good idea for gourmet chocolates, because you can make the marzipan into any shape to suit the occasion, and finish off by dusting them with the confectioner's sugar.

A Fantastic gift for someone you care about:

It's difficult to find someone who doesn't like chocolate, so as gifts they are an excellent choice to show someone you care. By making gourmet chocolates yourself, you can take your time, and make them look great for that special person in your life. Food and wine followed by some gourmet chocolates will definitely score you some brownie points.

Gourmet chocolates are usually created by master chocolatiers, so be sure not to create something that looks bland and boring, it defeats the purpose of making them yourself. If your chocolates look uneven, with strange shapes, people won't think you creative. So try not to embarrass yourself or your friends when presenting a plate of your homemade gourmet chocolates.

chocolate-tips.com for information, tips and articles about chocolates

For more on Gourmet Chocolates go to http://www.chocolate-tips.com/gourmet-chocolates.html

Article Source: http://EzineArticles.com/?expert=George_Moorhouse

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Thursday, May 17, 2007

Cheesecake to the Rescue

Love giving gifts but hate the pressure of finding the perfect thing Are you afraid that the receivers of your gifts only take out your present when you stop by? There’s only one way to ensure that the recipient of your gift will not only love it, but also that you will never have to see it again: give them an edible gift. However, you can’t give just any gift of food; just as with chia pets and paper weights, people have different tastes in such matters. What, then, is the best edible gift, enjoyed and consumed by all? In a word: cheesecake.

Believe me. I have never encountered a person who didn’t like cheesecake. Even those who profess distaste for cheese and cake in their lesser, individual forms are the first in line when cheesecake is made. Not only is cheesecake the ideal gift for any recipient on your list, it is also the easiest to send. Order a cheesecake on the internet, selecting from a multitude of flavors and styles including New York cheesecake, sugar free cheesecake, and, of course, turtle cheesecakes, and have it delivered to that special person you have in mind.

Just imagine their delight when they open up your package to discover that, not only is it not another Christmas Tree sweater with twinkling lights, but that you have sent them a rich, creamy, delicious cheesecake—exactly what they wanted! Perhaps your wonderful gift will become the centerpiece in their next family gathering; or maybe it will be eaten before anyone gets a chance to see it. Either way, you know that next time you come to visit, you will only hear praise for such a delightful gift.

Gift selection is hard. Take the hassle and pressure out of the equation and get something you know your special someone will really want: Cheesecake!

Visit http://www.EliteCheesecakes.com for the finest in cheesecakes, such as berry cheesecakes or cheesecake samplers.

Article Source: http://EzineArticles.com/?expert=Allison_Mueller

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Saturday, May 05, 2007

Chocolate mousse with a citrus kick

Love chocolate and drinking? - Chocoholic hangover cure

I created this recipe after an infamous night out, far to many drinks were consumed and I had a really bad head the next day. When I woke in the morning I went straight to the kitchen luckily I had some chocolate left in the fridge and thus this recipe was born! The funny thing is it really works.

Ingredients to serve six

350g of high cocoa content chocolate - Lindt 99% excellence chocolate bar 100g of good quality butter - chopped into small pieces 500ml of double cream 3 large eggs 6 tablespoons of Blue Curacao - Bright blue liqueur with a strong citrus orange flavor 6 tablespoons of honey

Although this recipe has a small quantity of ingredients, I have found the best results come from making it in three steps

First step

Put the chocolate and butter into a bowl over simmering water, slowly melt the two together then remove from the heat and leave to stand

Second step

Whip the cream gently in a separate bowl, you do not want to fully whip this cream the ideal is nice and soft, not to stiff

Third step

Whisk the eggs and honey together in a third large bowl until fluffy. Then gently add the blue caracao, chocolate mix and cream. Pour this into six glasses and pop in the fridge for about an hour. You can now serve this delicious mousse...enjoy

This article is free to distribute or copy as long as it is in full and includes the hyperlink

uk flowers and chocs


About the Author

zaczebra expert author and webmaster

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Thursday, April 26, 2007

Market Your Products with Linkworth

Your recipe for a chocolate cake is wonderful and the finish product is even better. But how do you let the world know and taste your masterpiece? Use text link advertising, use Linkworth.

With Linkworth, you can buy ad space in relevant sites like yours. Linkworth has a huge list of recipe and food sites where you can place an ad which in turn can direct traffic to your site, giving you the exposure you need. As a side effect, you get better ranking in search engines for keyword search of your product. That's called search engine marketing.

Linkworth also offers other form of text link advertising than buying links directly. One of the best product I found is Linkart. Linkart is article links.
Article links are similar our directory submission except your text links will be surrounded by an entire page of content. Building link popularity is an important step and adding content behind the links only strengthens the power of each link. With placing the text links at proper positions on the article, visiting search engine spiders are sure to attach all content with the links.
Go ahead, make good recipes then make good money online with Linkworth.