KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

---

• Sweet and Sour Meatball Simmer
• Tropical Milkshakes
• Cherry Cranberry Shakes
• Texas Toasts with Filet Mignon, Watercress and Herb Butter
• Beef Fried Rice
• Beef Satays over Thai Salad

Sweet and Sour Meatball Simmer Posted: 08 Nov 2009 04:01 AM PST Ingredients : - 3/4 pound frozen prepared meatballs - 1 medium red pepper, cut into chunks - 1 medium yellow pepper, cut into chunks - 1/4 cup water - 1/4 cup apricot jam - 1/4 cup KRAFT CATALINA Dressing - 2 tablespoons soy sauce - 3/4 teaspoon ground ginger - 3/4 teaspoon garlic powder - 3 cups hot cooked MINUTE White Rice Directions : 1). Combine all ingredients except rice in large skillet; cover. Cook on medium heat 10 min., stirring occasionally. 2). Increase heat to medium-high; uncover. Cook 8 to 10 min., or until sauce is thickened and meatballs are heated through, stirring occasionally. 3). Serve over the hot cooked rice. Yield: 4 servings

Tropical Milkshakes Posted: 08 Nov 2009 01:25 AM PST Ingredients : - 3/4 cup milk - 2 medium ripe bananas - 3 cups vanilla ice cream, softened - 1 (8 ounce) can pineapple chunks, undrained - 2 tablespoons flaked coconut, toasted - 2 tablespoons chopped pecans Directions : In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans. Yield: 5 servings

Cherry Cranberry Shakes Posted: 07 Nov 2009 03:27 PM PST Ingredients : - 1 cup cranberry juice, chilled - 1 cup cherry soda, chilled - 1 tablespoon milk or half-and-half cream - 3/4 teaspoon vanilla extract - 1 cup vanilla ice cream, softened Directions : Place all of the ingredients in a blender; cover and process until smooth. Pour into chilled glasses. Yield: 3 servings

Texas Toasts with Filet Mignon, Watercress and Herb Butter Posted: 07 Nov 2009 02:28 PM PST Ingredients : 1 tablespoon whipped or regular butter, slightly softened 3 teaspoons extra-virgin olive oil, divided 1 tablespoon minced chives or shallot 1 tablespoon capers, rinsed and chopped 3 teaspoons minced fresh marjoram or oregano, divided 1 teaspoon freshly grated lemon zest, divided 1 teaspoon lemon juice 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground pepper, divided 1 tablespoon minced fresh rosemary 1 clove garlic, minced 1 clove garlic, peeled and halved 1 pound filet mignon, about 1 1/2 inches thick, trimmed of fat and cut into 4 portions 4 slices whole-grain bread 4 cups watercress, trimmed and chopped Directions : Preheat grill to high. Mash butter in a small bowl with the back of a spoon until it's soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill. Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes. Divide watercress among 4 plates and top with the steak-topped toasts. Yield: 4 servings.

Beef Fried Rice Posted: 07 Nov 2009 02:13 PM PST INGREDIENTS : 3/4 pound sirloin steak, cut into 1/2-inch cubes 3 tablespoons soy sauce 2 teaspoons Asian sesame oil, plus a few drops dried red pepper flakes 1 1/2 cups long grain rice 1 teaspoon soy sauce 1 bunch watercress, large stems removed 1 egg, beaten to mix 3 tablespoons cooking oil 2 scallions including green tops, chopped DIRECTIONS : In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot. Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove. Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips. Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top. Yield: 4 servings.

Beef Satays over Thai Salad Posted: 07 Nov 2009 01:51 PM PST Ingredients : - 1 1/2 pounds sirloin steak, cut into 1-inch cubes - 4 stalks lemongrass, bottom third only, peeled and minced - 2 cloves garlic, minced - 3 tablespoons cooking oil - 2 1/2 tablespoons lemon juice - 2 3/4 teaspoons sugar - 1/2 teaspoon salt - 1/4 teaspoon fresh-ground black pepper - 2 tablespoons Asian fish sauce (nuoc mam or nam pla) - 1 tablespoon water - 3/4 teaspoon rice-wine vinegar - Pinch dried red-pepper flakes - 1 small head romaine lettuce, cut crosswise into 1/2-inch strips - 2 carrots, grated - 1 cucumber, peeled, halved, seeded, and diced - 1/2 cup lightly packed cilantro leaves - 1/4 cup chopped fresh mint Directions : 1). In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside. 2). In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes. 3). In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint. 4). Light the grill or heat the broiler. Thread the steak onto eight skewers. Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays. Yield: 4 servings

You are subscribed to email updates from Kumpulan Resep Terpercaya To stop receiving these emails, you may unsubscribe now.	Email delivery powered by Google
Google Inc., 20 West Kinzie, Chicago IL USA 60610