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Random Recipe(s) For You

TANDOORI CHICKEN

(2-3 Servings)

Ingredients:
6 pieces Thawed chicken, skinned (whatever portions you like)
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
to taste Red pepper powder
Dash Garlic powder
to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt)
(needed only if tandoori masala is used)

Method:
If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences of masala and soy sauce (or yogurt) with the tandoori paste.

Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in.

If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over-cooked. Cook the chicken until it starts turning brown. and the cuts you made start "expanding."




Ginger Braised Country-Style Ribs

by News Canada

Ginger Braised Country-Style Ribs

Serves 6

75 mL soy sauce 5 tbsp

75 mL minced ginger 5 tbsp

15 mL minced garlic 1 tbsp

10 mL dark sesame oil 2 tsp

1 country-style ribs, about 2 lb 1 slab

15 mL vegetable oil 1 tbsp

250 mL chicken broth 1 cup

50 mL medium-dry sherry 1/4 cup

15 mL brown sugar 1 tbsp

15 mL corn starch 1 tbsp

For marinade, combine 2 tablespoons soy sauce, 2 tablespoons ginger, 1 tablespoon garlic, and 1 teaspoon sesame oil. Rub marinade into pork and place in a shallow covered container or in a sealable plastic bag. Marinate, refrigerated, for four hours to overnight. Heat oil in casserole or saucepan just large enough to fit pork. Over medium-high heat sauté remaining ginger for a few sec Ginger Braised Country-Style Ribs Recipe

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Sangria Blanca

by News Canada

1 orange, sliced

1 lemon, sliced

6 tbsp (90 mL) orange liqueur

2 tbsp (30 mL) sugar

1 cup (250 mL) Ocean SprayŽ White Cranberry Cocktail

1 cup (250 mL) white wine

Sliced citrus fruit and strawberries

Place orange and lemon slices in a large bowl. Add orange liqueur and sugar. Mash and stir with a wooden spoon to release juices and dissolve sugar. Add white cranberry cocktail and wine. Remove fruit slices from mixture, squeezing to release all the juices. Serve in large glasses filled with White Cranberry Rocks* or ice cubes, slices of citrus fruit and strawberries. Makes 4 servings.

* White Cranberry Rocks: Fill plastic ice cube trays with Ocean SprayŽ White Cranberry Cocktail. Freeze. Unmold and store in a plastic ba Sangria Blanca Recipe

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Wrapping Up the Cigar Boom

by Tynan Szvetecz

At age 98, the infamous cigar aficionado George Burns said, "If I had taken my doctor's advice and quit smoking when he advised me to, I wouldn't have lived to go to his funeral." While it's tempting for us to use Mr. Burns as the poster-child for the anti-anti-smoking movement which is gaining little ground against anti-smoking legislation in the United States, we would be hard-pressed to answer why the honor shouldn't go to Mark Twain, Peter Falk, Sigmund Freud ("Sometimes a cigar is just a cigar") or Rudy Giuliani. As more and more restaurants find themselves under regulation to prohibit smoking and many of the cigar bars from the last decade close their doors, it seems that today's cigar smoker is a bit lonely.

The cigar boom that swept t Wrapping Up the Cigar Boom Recipe

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