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Lobster to Sweet & Sour: How To Make 6 Stir-Fry Sauces

Lobster to Sweet & Sour: How To Make 6 Stir-Fry Sauces
Have the vegetables and meats to stir-fry, but not sure what sauce you'd like to finish them in? In this post I'll list six simple stir-fry sauces to try. Put down the take-out menu and grab your wok - this will be fun and easy! Ingredients:2/3 cup soy sauce1/2 cup beef broth1/3 cup rice wine3 1/2 tablespoons sugar1/4 teaspoon white pepper1 tablespoon minced garlic1 tablespoon minced ginger2 tablespoons cornstarch1/4 cup water Preparation:Heat a wok over high heat; add 1 tablespoon cooking oil, swirling to coat. Basic White Sauce Ingredients:1 tablespoon freshly grated ginger1 clove garlic, chopped2 tablespoons soy sauce3/4 cup chicken or vegetable stock1 tablespoon cornstarch2 tablespoons water Preparation:In a wok, heat 1 tablespoon of oil and stir fry the garlic and ginger for one minute to release the flavors. Sweet & Sour Sauce Ingredients:1/4 cup chicken broth2 tablespoons soy sauce2 tablespoons cider vinegar1 tablespoon brown sugar1/2 teaspoon hot red pepper flakes

Not Junk Food - Tasty, easy recipes Pesto Lasagna This is a great lasagna for summer. It contains no meat and there is no tomato sauce. It makes use of that great summer basil and it can either be a side dish to grilled meats or a main dish. If you want to save some cooking time, you can use no-boil lasagna noodles. Keep in mind, though, that these noodles require a lot of liquid or sauce in order for them to cook properly. They absorb a lot. Another tip for you when making lasagna is to use the No-Stick aluminum foil. Pesto Lasagna for a printable recipe, click here makes an 8x8 pan4-8 servings * note: for this recipe in an 8x8 pan, you can make a smaller size lasagna using only 10 noodles (5 layers with only 2 sheets per layer). note on lasagna noodles: I find that regular lasagna noodles work best with this recipe. Ingredients: for the pasta: 10 - 20 no-cook lasagna noodles or fresh pasta sheets, cooked or regular lasagna noodles, cooked * for the pesto: for the bechamel: for the assembly and topping: Instructions: Make the pesto:

Tartelette simply delicious home-cooked meals, etc.. ] Print This Recipe In some regions of the Philippines, coconut milk is one of the ingredients in the dish called ADOBO which happens to be one of my favorite Filipino Dishes. It’s either in pork or chicken. Pork is my pick any day. Anyhoooo, in my cooking years, I’ve never made adobo with coconut milk until a week ago. pork, cut in chunks6 cloves of garlic, crushed and peeled2 thumb-sized ginger, chopped finelyblack pepper3 whole bay leaves3 cups of water1/2 cup soy sauce1/4 cup vinegarsmall red potatoes, peeleda little bit of oil1 sm can of coconut milk3 sprigs of scallions, cut in 3rds Heat up oil in a pot. Pour the coconut milk in. Add soy sauce, vinegar, garlic, ginger, black pepper, and the bay leaves. Stir occasionally and to check how tender the pork chunks are. Serve with white rice. Technorati Tags: Filipino Dishes,Pork Adobo,Adobo W/ Coconut Milk,Coconut Milk,Asian Cooking,Pinoy Cooking,Pinoy Food,Filipino Cuisine,Adobo,Pork Dishes

Recipes You know what it’s like: sometimes you just want a quick bowl of pasta after work; other times it’s a French classic for a dinner party. Here we’re presenting Delia’s recipes – nearly 1400 of them! – in categories so you can home in on a particular cuisine, type of dish or, if you’re wondering what on earth to do with those chicken thighs, main ingredient. What should you be cooking this month? It's always good to eat seasonally wherever possible. Cuisine 1105 recipes Whether you prefer classic French cuisine, chilli-hot Indian curries, fragrant Thai food or good old British classics, we've collected Delia's recipes into galleries, arranged by cuisine allowing you to travel the world from your kitchen. Type of Dish 1315 recipes Sunday roasts, vegetarian treats, picnic food, cakes as light as a feather... this area brings together Delia's recipes arranged by the type of dish, so whether you want inspiration for the Sunday roast or are planning a barbecue we can help! Collection 1174 recipes

10 Gourmet Meals For $10 or Less photo: Eating cheap is easy. Given $10 to buy ingredients for a meal for four, even the most hopeless home cook could whip up grilled cheese and tomato soup or a simple spaghetti-and-meatballs combo. But putting together a gourmet dinner for under $10 is more challenging. So we asked food and finance bloggers, as well as home cooks, to send in their best suggestions. (We’ve shared them below with recipe details, or, where available, linked to their blogs.) Now Frugal Foodie has a challenge you: what’s your best super-cheap yet gourmet meal? (All cost estimates are based on non-sale New York City supermarket prices. One Pan Chicken and Rice by Hilary Allard of Sliced and Diced Cost: $5.73, or $1.43 per serving. Allard’s sauté uses one pot and is finished in the oven, minimizing dishes as well as cost. Caramelized Cauliflower Fritatta by Michael Natkin of Herbivoracious Cost: $7.08, or $1.77 per serving Monday Spinach Rice Medley Cost: $7.15, or $1.79 per serving Venetian Chicken

Tuna Pasta Bake 15 Netmums like this This is a really nice, simple tuna pasta bake dish that the whole family can enjoy! dried pasta (75g-115g per adult, or half this per child) 1 onion, chopped 1 clove of garlic, crushed 1 tin tuna 1 tin chopped tomatoes mixed dried herbs or oregano grated cheese Cook and drain the pasta. Use tuna in oil if you have some. Add the chopped tomatoes, the herbs and some black pepper. Add to the cooked pasta. Variations Add a small amount of red wine to the sauce, or a tablespoon of half-fat crème fraiche to make it creamy.For extra taste, add sweetcorn and/or mushrooms, or a stock cube to the pasta water.If you don't like tuna, the same recipe works really well with chopped up bacon.Instead of a bake, keep it simple and mix it all in a big bowl. Sue from Sutton says: "Sometimes I add a dollop of mayonnaise, sometimes salad cream, sometimes Worcester sauce, sometimes garlic sauce, sometimes even curry powder!

The Hazel Bloom: The Best Macaroni and Cheese Recipe Ever I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful. See, macaroni and cheese is pretty much my all-time favorite food. One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency! I should probably stop there. So back to Bev. Bev is probably totally creeped out now too. I'm a total freakfest today. Oh - and this recipe is great with many noodles other than macaroni (like penne, yum!) Okay, I'm shutting up now. (Conchiglie pasta - this organic Montebello stuff is out of this world:) Here's the recipe! Adapted from the Bev's Macaroni and Cheese recipe on Recipezaar Serves 5 - 6 Ingredients 8 oz. to 10 oz. macaroni or other pasta (like conchiglie!) Instructions

A Year of Slow Cooking Pasttata I have never been the biggest fan of quiches or frittatas. They aren't bad, but I would much rather an omelet or just scrambled eggs any day of the week. To me, it is easier and tastier and so why bother with the extra effort a quiche requires? Similarly, my grandmother used to make a baked egg and pasta dish she called pastair (sp?) pronounced pa-stare, or past - air. Pulling the marjoram leaves off the stalk for the breakfast sausage. Mandi's new thing is to make paste out of these flavoring components. Here is that leftover beef I was telling you about. Pat it down so it is a nice big sausage patty. The potpourri of cheeses we usually have in the fridge at any given time. Now it is the morning and everything is ready! Bacon in, bacon crispy, bacon out. YUM sausage. Some chopped onions in there too. This is 7 eggs and ¾ pound of pasta. Cheese in. Cooked bacon and sausage in. Pan needs to be nice and hot and covered in oil and/or bacon and sausage fat. Patted down

Dinner Tonight: Greek Pasta with Sausage and Cheese [Photograph: Blake Royer] Most of the time, Greek food is off my radar. Not by any conscious choice—I'm always on the lookout for new dishes and new ideas—but it became especially clear while flipping through the recent Greece issue of Saveur. Pasta and sausage is nothing new—like bacon, the intense flavor of sausage has the ability to season a whole bowl of noodles. About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. Lemons (Recipe: shrimp, lemon, herb and feta macaroni and cheese) - The Perfect Pantry I will never be tall. I always wanted to be tall, Brooke Shields tall, so I could be in the back row of group photos, and hang on to the strap on the New York subway without standing on tiptoe, and not care if tall people sit in front of me in theaters, which they always seem to do. I will never be fluent in French or Chinese. I will never be a trapeze artist, a cartoonist, an electrician, a pig farmer or a dentist. And I will never be a locavore. To be a locavore in New England -- a person who eats only what is produced within one hundred miles of home -- I'd have to give up coffee, shrimp and lemons. I will never. Lemons aren't local to New England; native to northwest India or China, they're cultivated primarily in the United States (California, Arizona and Florida), Italy, Spain, Greece, Israel and Turkey. Eureka and Lisbon are the most common varieties; in my local grocery stores, the lemon varieties are never labeled. Zest lemons before juicing them. Ingredients Directions