Thursday, January 28, 2010

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

Fiesta Shrimp Tacos with Cucumber Salsa

Posted: 27 Jan 2010 07:24 AM PST



Ingredients :
  • 1 1/2 cups nonfat sour cream
  • 1/2 cup chopped seeded peeled cucumber
  • 1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
  • 2 avocados, peeled, pitted and coarsely chopped
  • 1 tablespoon lime juice
  • 1 pound shelled deveined uncooked medium shrimp
  • 1 (4.6 ounce) package Old El Paso(R) Taco Shells
  • 1 tablespoon olive oil
  • 1 cup Old El Paso(R) Thick 'n Chunky Salsa
  • 1/2 cup chopped fresh cilantro

Cooking Directions :
  1. Heat oven to 375 degrees F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside.
  2. In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat.
  3. Heat taco shells at 375 degrees F as directed on package.
  4. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
  5. Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro.
Yield: 12 servings


Still Hungry?
Zesty shrimp tacos are a great way to spice up a midweek meal.

Notes:
Submitted by

Kristine Snyder, Kihei, HI
Bake-Off(R) Contest 39, 2000
$2,000


Nutrition per serving :
  • Calories: 196 kcal
  • Carbohydrates: 18 g
  • Dietary Fiber: 2 g
  • Fat: 9 g
  • Protein: 11 g
  • Sugars: 3 g

Barbecue Mussels

Posted: 27 Jan 2010 07:10 AM PST

Ingredients :
  • 2 teaspoons peanut oil or canola oil
  • 1 large red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup tomato sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon liquid smoke (optional)
  • 1 1/2 teaspoons honey
  • Hot sauce, such as Tabasco, to taste
  • 2 pounds mussels, scrubbed and debearded (see Note)

Cooking Directions :
  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic. Cook, stirring frequently, until softened, 6 to 8 minutes.
  3. Stir in paprika, dry mustard, chili powder and pepper. Cook, stirring, until fragrant, about 30 seconds.
  4. Pour in tomato sauce, vinegar, Worcestershire, liquid smoke (if using), honey and hot sauce, stirring to scrape up any browned bits. Bring to a simmer.
  5. Add mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.
Yield: 2 servings


Still Hungry?
A take-off on New Orleans 'barbecued' shrimp (also made on the stovetop), this combines shellfish with a piquant barbecue sauce that will have you licking your fingers. A 2-pound bag of mussels is just the right amount for serving a pair.

Notes:
Tip

To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.


Nutrition per serving :
  • Calories: 576 kcal
  • Carbohydrates: 40 g
  • Dietary Fiber: 4 g
  • Fat: 20 g
  • Protein: 58 g
  • Sugars: 20 g

Lamb

Posted: 27 Jan 2010 06:55 AM PST

Parmesan Herb Lamb Chops

Posted: 27 Jan 2010 06:43 AM PST

Ingredients :
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh mint
  • 1/2 cup fresh bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 8 (3 ounce) rib lamb chops, chine bone removed
  • 1/2 teaspoon salt
  • Pinch freshly ground black pepper
  • 2 large eggs, beaten
  • 3 tablespoons olive oil
  • 4 sprigs fresh mint for garnish

Cooking Directions :
  1. Preheat oven to 450 degrees F. In a medium dish, combine parsley and mint, and set aside. In another medium dish, combine breadcrumbs and cheese.
  2. Sprinkle lamb chops with salt and pepper, and press mint and parsley onto the chops, covering both sides. Dip the chops into the beaten-egg mixture and then into the breadcrumb mixture, coating them well.
  3. In a large nonstick skillet with a heat-resistant handle, heat olive oil over medium-high heat. Add chops, and cook until well browned, about 2 minutes on each side. Carefully turn chops, and brown the edges, about 30 seconds. Transfer skillet to the oven, and finish cooking chops until medium rare, about 2 minutes. Serve immediately.
Yield: 4 servings


Nutrition per serving :
  • Calories: 511 kcal
  • Carbohydrates: 11 g
  • Dietary Fiber: 0 g
  • Fat: 39 g
  • Protein: 26 g
  • Sugars: 1 g

Roast Leg of Lamb with Garlic and Herbs

Posted: 27 Jan 2010 06:29 AM PST

Ingredients :
  • 1 (7 pound) bone-in leg of lamb, rinsed and patted dry
  • 2 cloves garlic, peeled and thinly sliced
  • 1/2 cup extra-virgin olive oil, plus more for pan
  • 1/2 cup freshly squeezed lemon juice
  • 4 teaspoons chopped fresh oregano leaves
  • 4 teaspoons fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary needles
  • Coarse salt and freshly ground pepper

Cooking Directions :
  1. Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits. Place meat in a baking dish.
  2. In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.
  3. Preheat oven to 325 degrees F with rack positioned to fit the lamb in a roasting pan. Remove lamb from refrigerator, uncover, and let sit at room temperature for at least 30 minutes. Using a pastry brush, lightly coat a roasting pan with oil.
  4. Transfer lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season meat with salt and pepper. Roast lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb, and 2 hours and 40 minutes for an 8-pound leg of lamb). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees F when the lamb is medium-rare.
  5. Remove pan from oven and transfer lamb to a cutting board. Cover to keep warm; let rest for 20 minutes before carving. Pour pan juices into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard. Cover juices to keep warm while lamb rests; add any juices that collect as the lamb sits.
  6. Carve lamb, and arrange slices on a large warm platter; drizzle with reserved pan juices just before serving.
Yield: 8 servings


Nutrition per serving :
  • Calories: 580 kcal
  • Carbohydrates: 1 g
  • Dietary Fiber: 0 g
  • Fat: 42 g
  • Protein: 44 g
  • Sugars: 0 g

Herbed Lamb Chops with Greek Couscous Salad

Posted: 27 Jan 2010 06:05 AM PST



Ingredients :
  • 1 cup water
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon salt
  • 2 1/2 pounds lamb loin chops, trimmed of fat
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup whole wheat couscous
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled and chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh dill

Cooking Directions :
  1. Put water on to boil in a medium saucepan.
  2. Combine garlic, parsley and salt in a small bowl. Press the garlic mixture into both sides of lamb chops. Heat oil in a large nonstick skillet over medium-high heat. Add the lamb chops and cook to desired doneness, 5 to 6 minutes per side for medium. Keep warm.
  3. Meanwhile, stir couscous into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. Transfer to a medium bowl. Add tomatoes, cucumber, feta, lemon juice and dill. Stir to combine. Serve the couscous with the lamb chops.
Yield: 4 servings


Still Hungry?
Lamb loin chops are a healthy alternative to the more popular and more fatty lamb shoulder chops. The loin chops have quite enough flavor to stand up to this herbaceous couscous.

Notes:
Make Ahead Tip

The salad (Step 3) will keep, covered, in the refrigerator for 1 day.


Nutrition per serving :
  • Calories: 733 kcal
  • Carbohydrates: 29 g
  • Dietary Fiber: 4 g
  • Fat: 45 g
  • Protein: 50 g
  • Sugars: 3 g

Pork

Posted: 27 Jan 2010 05:14 AM PST

Seasoned Thyme Pork Roast

Posted: 27 Jan 2010 05:05 AM PST

Ingredients :
  • 1 (3 pound) pork loin roast
  • 2 medium onions, sliced
  • 3 tablespoons oil
  • 1/2 cup KRAFT SWEET RECIPES Brown Sugar Barbecue Sauce
  • 1/4 cup apple juice
  • 2 tablespoons dried thyme leaves
  • 6 medium apples, sliced
  • 1/2 cup dark pitted prunes

Cooking Directions :
  1. Preheat oven to 350 degrees F. Brown pork and onions in hot oil in large ovenproof pot on medium-high heat 3 min., turning occasionally.
  2. Combine barbecue sauce, apple juice and thyme. Pour over ingredients in pot; cover with ovenproof lid. Reduce heat to medium-low; simmer 10 min., then place in oven.
  3. Bake 2 hours. Add apples and prunes; bake an additional 30 min. or until pork is cooked through (160 degrees F) and apples are tender.
Yield: 10 servings


Still Hungry?
Notes:
Cooking Know-How

Be sure to cover any part of the pot that is not ovenproof with foil before placing it in the oven.

Jazz It Up

Certain flavors go extremely well with pork. So if you want to pair pork chops or a roast with the perfect ingredients, try these suggestions: thyme, sage, bay leaves, garlic, mustard, apples, prunes, pineapple and sauerkraut.

Grilled Pork Chops with Anise-Seed Rub and Mango Mojo

Posted: 27 Jan 2010 05:03 AM PST



Ingredients :
  1. 1 mango, peeled and coarsely chopped
  2. 1/4 cup fresh lime juice
  3. 1 large garlic clove
  4. 1 tablespoon chopped fresh jalapeno (including seeds)
  5. 1 teaspoon salt, or to taste
  6. 2 tablespoons finely chopped fresh cilantro
  7. 1 tablespoon anise seeds
  8. 3/4 teaspoon black peppercorns
  9. 1 1/2 teaspoons salt
  10. 1 1/2 teaspoons sugar
  11. 3 tablespoons olive oil
  12. 4 (3/4-inch-thick) loin pork chops, trimmed

Cooking Directions :
  1. Prepare grill (do not spread charcoal out to edges of grill).
  2. Make mojo: Puree mango, lime juice, garlic, jalapeno, and salt in a blender, then stir in cilantro.
  3. Make rub: Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
  4. Grill pork: Brush both sides of pork with spice rub.
  5. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
  6. Transfer to a platter and let stand, loosely covered, 5 minutes.
  7. Serve pork with mojo.
Yield: 4 servings


Still Hungry?
Our Cuban-style mango mojo could enhance any grilled meat, as could the anise-seed rub. Adding rice and green beans or broccoli would also work make this into a well - rounded meal

Notes:

Cooks' Note
If your grill does not have a cover, use an inverted metal roasting pan.


Nutrition per serving :
  • Calories: 248 kcal
  • Carbohydrates: 13 g
  • Dietary Fiber: 1 g
  • Fat: 15 g
  • Protein: 14 g
  • Sugars: 9 g

Adobo Pork and Potato Packets

Posted: 27 Jan 2010 03:22 AM PST



Ingredients :
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 2 teaspoons paprika
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon salt, divided
  • 1 small sweet potato, peeled and very thinly sliced
  • 1 medium yellow-fleshed potato, peeled and very thinly sliced
  • 1 medium red onion, halved and thinly sliced
  • 1 (6 ounce) bone-in pork loin chops, trimmed of fat

Cooking Directions :
  1. Preheat grill to high.
  2. Combine oil, vinegar, paprika, garlic and 1/4 teaspoon salt in a blender; process until creamy, scraping down the sides as needed. Place sweet potato, potato and onion in a medium bowl. Add the remaining 1/4 teaspoon salt and 3 tablespoons of the sauce; toss well to coat. Rub both sides of pork chops with the remaining sauce.
  3. To make a packet, lay two 24-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Spread half the potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Make a second packet in the same fashion with the remaining potato mixture.
  4. Place the packets on the hottest part of the grill and the pork chops in the front or back. Cook the pork for 3 to 4 minutes per side and the packets for 5 minutes per side. Transfer the chops to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve the pork chops with the vegetables.
Yield: 4 servings


Still Hungry?
To make these packets, slice the potatoes very thinly, no thicker than 1/8 inch. Use a mandoline or the 2 mm slicing blade on a food processor - or cut them slowly with a very sharp knife.

Notes:
Make Ahead Tip

To make ahead: Prepare adobo sauce (Step 2), cover and refrigerate for up to 5 days.


Nutrition per serving :
  • Calories: 245 kcal
  • Carbohydrates: 25 g
  • Dietary Fiber: 3 g
  • Fat: 12 g
  • Protein: 7 g
  • Sugars: 7 g

Classic Fajitas

Posted: 26 Jan 2010 08:00 PM PST



Ingredients :
  • 3 medium avocados (preferably Hass)
  • 2 tablespoons minced onion
  • 1 medium clove garlic, minced
  • 1 small jalapeno chile, minced
  • 1/4 cup minced fresh cilantro leaves
  • 1/4 teaspoon table salt
  • 1/2 teaspoon ground cumin (optional)
  • 2 tablespoons lime juice
  • 2 pounds vine-ripened tomatoes, diced small
  • 1/2 cup tomato juice
  • 1 small chipotle chile, minced
  • 1 medium red onion, diced small
  • 1 medium clove garlic, minced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/2 cup lime juice
  • Table salt
  • 1 (2.5 pound) flank steak
  • 1/4 cup lime juice
  • Table salt and ground black pepper
  • 1 very large onion, peeled and cut into half-inch slices
  • 2 very large red bell peppers or green bell peppers, cored, seeded, and cut into large wedges
  • 16 (10 inch) plain flour tortillas

Cooking Directions :
  1. Chunky Guacamole: Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeno, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
  2. Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.
  3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).
  4. Classic Red Table Salsa: Mix all ingredients, including salt to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 5 days.
  5. For Charcoal Grill: Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20 to 30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches above grill surface for 2 seconds). For Gas Grill: Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
  6. Fajitas: Generously sprinkle both sides of steak with lime juice, salt and pepper; place directly over coals or on gas grill grate and grill until well-seared and dark brown on first side, 5 to 7 minutes (4 to 6 minutes, covered, on gas grill). Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes (3 to 5 minutes on gas grill) more for medium-rare (depending on heat of fire and thickness of steak). Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper.
  7. When charcoal fire has died down to medium or gas grill burners are adjusted to medium (you can hold your hand 5 inches above grill surface for 4 seconds), grill onions and peppers, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove onions and peppers from grill and cut peppers into long, thin strips; set aside. Arrange tortillas around edge of grill; heat until just warmed, about 20 seconds per side. (Do not dry out tortillas or they get brittle; wrap tortillas in towel to keep warm.) Remove to platter; set aside.
  8. Serving Fajitas: Arrange sliced meat and vegetables on large platter; serve immediately, with tortillas, salsa, and guacamole passed separately.
Yield: 8 servings


Still Hungry?
For tender meat, it is crucial that you slice this steak very thin, against the grain and on the bias.

Notes:
Note

Although it was originally made with skirt steak, this combination of steak and vegetables grilled and then wrapped in warm tortillas is the dish that put flank steak on the culinary map in the United States. The ingredients go on the grill in order as the fire dies down: steak over a hot fire, vegetables over a medium fire, and tortillas around the edge of the medium to low fire just to warm them.


Nutrition per serving :
  • Calories: 907 kcal
  • Carbohydrates: 100 g
  • Dietary Fiber: 11 g
  • Fat: 37 g
  • Protein: 44 g
  • Sugars: 10 g

Hoisin Beef and Edamame Noodles

Posted: 26 Jan 2010 07:32 PM PST

Ingredients :
  • 8 ounces soba noodles or whole-wheat spaghetti
  • 3 tablespoons lime juice
  • 3 tablespoons hoisin sauce (see Tip)
  • 1 teaspoon chile-garlic sauce (see Tip)
  • 1 teaspoon cornstarch
  • 2 teaspoons toasted sesame oil
  • 8 ounces flank steak, trimmed of fat, thinly sliced (see Tip)
  • 1 red bell pepper, thinly sliced
  • 1 (10 ounce) package frozen shelled edamame, thawed
  • 1 tablespoon minced fresh ginger
  • 1/2 cup chopped fresh cilantro

Cooking Directions :
  1. Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and cook, stirring occasionally, until the noodles are just tender, 6 to 8 minutes or according to package directions. Drain.
  2. Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste with cornstarch in a small bowl.
  3. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until just cooked through, about 2 minutes. Transfer the steak to a plate using tongs. Add bell pepper to the juices in the pan and cook, stirring, for 1 minute. Add edamame and cook until heated through, about 2 minutes. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir the sauce mixture and add to the pan along with the beef and any accumulated juices. Cook, stirring, until the sauce is thickened, about 1 minute. Remove from the heat. Add the noodles; toss to coat. Top with cilantro.
Yield: 4 servings


Still Hungry?
Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it a meal: Dress a cucumber salad with toasted sesame oil and lime juice and enjoy a cup of jasmine green tea.

Notes:
Tips

Hoisin sauce and chile-garlic sauce can be found in the Asian section of most large supermarkets or Asian markets. Both will keep in the refrigerator for up to 1 year.

Freezing the flank steak for about 20 minutes will make it easier to thinly slice.


Nutrition per serving :
  • Calories: 412 kcal
  • Carbohydrates: 59 g
  • Dietary Fiber: 4 g
  • Fat: 11 g
  • Protein: 24 g
  • Sugars: 3 g
Posted by tHe InfosHunter at 4:05 AM

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