The Welch Family: risk taker
Actually i am think up about sweety sweety kids, how cherming baby's look!!!!!!!!!!!!!!!!
Sarah is might be received best gift from the haven........
Friday, June 10, 2011
Thursday, June 09, 2011
Monday, June 06, 2011
FALAFEL … ARABIAN MOST OF THE POPULER FOOD
Falafel
Ingredients:
1 cup dried garbanzo beans, soaked in water to cover overnight and drained
1 cup dried shelled fava beans, soaked overnight and drained
1/2 cup peeled and finely chopped yellow onions
3 cloves garlic, peeled and crushed
1 cup water
1/2 cup sesame seeds
1/2 cup garbanzo flour
1/4 cup fine bulgar
1/4 cup finely chopped parsley
1/4 Tbs. salt
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. baking powder
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
Oil for deep-frying
Methods of Preparation:
>Run the drained garbanzo beans and fava beans through the fine blade on your meat grinder or in your food processor.
>Blend in all the remaining ingredients and let the mixture stand for 1 hour.
>Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts.
>Deep-fry in 375° oil until toasty brown and crunchy on the outside, about 4 minutes.
>Fill pita bread with Falafel, sliced tomatoes, sliced onion, lettuce and yogurt.
>Makes about 24 patties, enough for 6 sandwiches.
Saturday, June 04, 2011
Arabic Hamud (Chicken Soup With Lemon)
Hamud
(Chicken Soup with Lemon)
An Egyptian favorite, hamud has a versatile nature. Although generally served as a sauce for rice, it often appears twice in the same meal, first as a soup, and then again as the sauce. It is basically a chicken soup with celery, strongly flavored with lemon and garlic, but other green vegetables find their place in it when they are at hand.
Carcass and giblets of 1 chicken
Ingredients:
3-4 stalks celery with leaves, sliced
2 leeks, sliced (optional)
2-3 cloves garlic, slivered
Salt and black pepper
Juice of 1-2 lemons
2-3 zucchini, sliced (optional)
3/4 cup rice, boiled (measure uncooked)
Methods of preparation:
-Collect a chicken carcass, giblets, and bones to make a rich stock.
-The giblets must be very fresh, and the bones and carcass those of a chicken prepared the same day, otherwise any meat on them will be hard and dry, and the marrow in the bones very stale.
-Crack the bones slightly to release more flavor.
-There are two ways of preparing this soup.
-The stock can be made beforehand and strained through a fine sieve, the vegetables then being cooked in the clear broth. However, I usually cook all the ingredients together in the following manner.
-Put the carcass, bones, and giblets in a large pan. Add the celery and, if you like, sliced leeks. (The basic recipe is made with celery only.)
-Add the slivered garlic and cover with about 9 cups water.
-Bring to the boil and skim the scum off the surface. Season with salt and pepper, and squeeze the juice of 1 lemon into the pan.
-Simmer gently for about 1 hour.
-Remove the pan from the heat and discard all the bones, leaving only pieces of chicken in the broth.
-Add the zucchini, if using them, and cook for 15 minutes longer.
-Adjust seasoning, adding more lemon juice if necessary.
-The soup should have a distinctly lemony tang. It is this and the taste of garlic which give it an Oriental flavor
-Add cooked rice just before serving so as not to give it time to become sodden and mushy.
Serves/Guest 6 person
MAKE IT AND ENJOY...........................Write down comments pls pls pls
Friday, June 03, 2011
Sweet-and-Sour Chicken Drumsticks
Sweet-and-Sour Chicken Drumsticks
Chicken drumsticks stay deliciously moist when grilled-even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to "ordinary" grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.
Ingredients
1/2 teaspoon(s) freshly grated orange zest
1/4 cup(s) orange juice
1/4 cup(s) water
3 tablespoon(s) honey
1 tablespoon(s) cider vinegar, plus 1 teaspoon, divided
1/2 teaspoon(s) salt, divided
1/4 teaspoon(s) ground coriander
1 teaspoon(s) cornstarch
1/4 cup(s) chopped fresh mint
8 chicken drumsticks, (about 2 pounds) skin removed, trimmed
1/4 teaspoon(s) freshly ground pepper
Directions
Preheat grill to medium. (No grill? See Broiler Variation, below.)
To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side.
Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.
IF YOU LIKE MY RECIPE SO WRITE DOWN COMMENTS PLS PLS PLS.............................
Tuesday, May 31, 2011
CHICKEN FRICASSE
CHICKEN FRICASSE
Recipe name: | Guest: |
Ingredients: Chicken- 1200gms. Carrot- 1pcs Mushroom- 10pcs. Onion- 2pcs Egg yolk- 1pcs. Bay leaves- 2pcs Butter- 40gms. Chives- 2tblspn Flour- 40gms. Parsley- 2tblspn Oil- 2tblspn. Pepper, Salt- to taste Rice- 300gms. Lemon juice- 2tblspn Water- 1.5ltr. White wine- 2tblspn Sugar- little | Utensils: |
Method:
o Take a big pot with 1.5 liter water and boil a whole chicken
o Add carrot, bay leave, salt & pepper
o Boiled 1 hour in simmering heat
o Drain well and reserved 750ml stock separately
o Boneless & small slice the chicken
o Step 02
o Boil water in a pot with some salt
o Add rice and cooked 10-12 minute
o Drain well
o Step 03
o Melt the butter in a pot of medium heat
o Add flour & mix by whisk like roux
o Ad 750 ml stock & mix well, add chives, parsley, slice chicken
o Add egg yolk, Fricassee is complete
o Step 04
o Melt the oil in a pan, add mushroom
o Seasoning by salt, pepper, sauté in high heat till golden brown color
o Step 05
o Put fricassee on a plate
o Put sauté mushroom on top of the fricassee
o Serve Yammmmy
CANNELLONI
CANNELLONI
Menu// Cannelloni | Guest// |
Ingredients: | Utensils: |
Pasta/Macaroni (30mm) Cheese Herb Tomato paste Pumpkin Salt | Medium pot Baking tray Cheese slicer Aluminum foil Small bowl Two type spoon Cooks knife Chopping board |
Methods:
Step 01.
ü Cut the pumpkin small pieces and boil or steaming in salt water
ü Mass pumpkin and add parsley, herb, Salt, additional to test and mix nicely
Step 02.
ü Boiled pasta in water and drain well
ü Filling the pasta by mass like roll
Step 03.
ü Keep tomato pest in small bowl and dulate with some water
ü Melt/Layer the tomato paste in baking tray
ü Lay the pasta one by one on tray
ü Again keep tomato paste top of the pasta
ü Add slice cheese on top of the pasta and Gratian
ü Keep cover tray by aluminum foil
ü Bake in oven to 10 minute
Look's Yammiii...........Let's go make hurry spend only 25 minute....and enjoy.....
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