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Recipe Box >> Chinese Recipe >>

Stir Fry Of Broccoli & Chicken

1 pound skinned & boned chicken
and cut into 1/4 in. thick
breasts -- trimmed
slices
6 cup broccoli florets (from about
2 lg cloves garlic minced
2 pound broccoli
1/2 teaspoon dried thyme (crumbled)
2 lg red or green peppers
1 teaspoon dried basil crumbled
quartered lengthwise & cut
1/2 teaspoon freshly ground pepper
cross-wise into 1/8 inch
1/2 teaspoon salt
1 wide strips
4 tablespoon freshly grated Parmesan
1 lg onion halved lengthwise

Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray.

Add Olive Oil & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam Until Chicken Is Almost Cooked Thru, About 1 Min.

Uncover & Increase Heat & Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T.






Homemade Ice Cream

by Beth Scott

Have you ever wondered if there was a healthful alternative to the sugar and preservative filled ice cream you buy in the supermarkets? If you have or if you would truly like to try homemade ice cream then this is for you. I have a recipe for vanilla ice cream, that will knock your socks off when you taste it.

The first thing you need to know is how to make your own 100% healthy and natural vanilla extract. You might buy this from a good quality store if you can find an unadulterated brand. To make your own you’ll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey. You put the milk in a saucepan and heat on high while you slice the vanilla bean lengthwise and in half.

Then put the Homemade Ice Cream Recipe

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Water on the Brain

by Ieuan Dolby

I was in the supermarket this morning (nothing unusual in that) and pushing my trolley to the checkout. Well, my wife was pushing and I was away in airy-fairy land when it suddenly dawned on me that I was walking past water. Not just any water but a whole world of the stuff. A complete representation of nations: a veritable United Nations of water in one aisle.

There, in your local Supermarket: Highland Spring Water all the way from Scotland or water drawn from the speckled valleys in the Black Mountains of the Canadian Rockies. Or you prefer Continental European? How about Spa Reine Water from Germany (hope it wasn’t a public Spa) or Vittel from the French Societe Generale des Eaux Minerales de Vittel, whatever that is. Even Australia is repres Water on the Brain Recipe

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You Know You're Craving Sweets A Bit Too Much When...

by Ed Williams

You know that you’re craving sweets a bit too much when....

You buy bags of miniatures of your favorite candy bar because you’re convinced that since they’re smaller you won’t be eating quite as much sugar.

You don’t count stuff like mints or chewing gum as sweets when you’re dieting, thus allowing yourself to continue enjoying healthy quantities of them.

You go to the fair and eat one corn dog and three elephant ears.

Anything less than three chunks of bubble gum at once just won’t do.

You hide a half gallon of Breyer’s Butter Pecan ice cream way back in the corner of your freezer, then eat it all at one sitting just as soon as your wife leaves the house for a couple of hours. And you feel really great about having done so, like You Know You're Craving Sweets A Bit Too Much When... Recipe

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