Recipe Food

wallcalendar.us ; Wall Calendar, Large Wall Calendar and Dry Erase Calendar

2009-05-16T02:47:00.000-07:00

To set the daily schedule. we can not be separated from the calendar. calendar is now not only displays the numbers, but also a reminder to the agenda are we to do next few days, also as a room divider or sweetener. trends calendar now is wall calendar, in addition we can writing the daily schedule also background picture calendar can be change so not make you bored.

In retail and restaurant environments wall calendars are a great way to increase sales through educating your customers on news and happening. Wall Calendars can also help to organize your office, home, club or school with these fun, attractive large wall calendars, and with a variety of sizes and styles these wall calendars can be designed to meet your needs and match your decor.

To get anything done, you need structure. that means schedules, timetables, and accountability. without structure, you will become disoriented. With structure in you beautiful Wall calender, your schedule will become easy.

One example wall calendar you can find on the site wallcalendar. great selection of wall calendar that is unique and beautiful that match your needs.

Wasserstrom, Professional Cookware and Cooking Supplies

2009-05-07T19:36:00.001-07:00

A chef with a very dependent equipment used. Professional cookware enables you to create a masterpiece with little effort. if your job in restaurant, no restaurant kitchen would be complete without commercial cooking supplies. Restaurant cooking supplies keep a busy kitchen operating smoothly.
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Potrackixchange, Elegance and Class Pot Racks

2009-04-27T08:20:00.000-07:00

See the kitchen clean and tidy kitchen is easier for a chef in cooking. one of the tools used for managing the kitchen equipment is like enclume pot racks

Enclume Pot rack should be comfortable, easy to reach location, and has a touch of style, elegance and class with the decor so that you can enhance your kitchen.

You can find of enclume potracks in site potrackixchange. The craftsmanship and design approach for which they are so well known is complemented by a complete range of finishes, materials, products, and designs. Try it and make you kitchen a real cook lives.

ShopWiki, The Bigger Shopping Online

2008-12-27T06:15:00.000-08:00

Online shopping has emerged into every corner of life, linking people to the culture of capitalism in frequent and daily ways. It lets us buy what we want, when we want at our convenience, and helps us to imagine ourselves buying, owning, and having positive outcomes by the goods available out there on the web. In ShopWiki we can finds everything products like Accessories, Arts & Crafts, Automotive,Babies & Toddlers,Books, Movies, Music, Clothing, Collectibles & Memorabilia, Computers & Software, Electronics, Food & Beverages, Health & Beauty, Home & Garden products, Jewelry & Watches, Office products, Pets, Sports & Recreation, Toys & Games, Weddings. Just search product what you need and you will found in here. With more 223,319,057 products from every store, this is the bigger online shop in internet. In Shopwiki you can sale you product and get right price and get immediately your consumer for your product. Shopwiki will be next generation "yellow page".

Dorayaki - Japan Recipe

2008-04-02T05:35:00.000-07:00

Ingredients

1 cup adzuki beans
3/4 cup sugar
1/4 teaspoon salt
water

Pancakes

* 2 cups adzuki bean paste
* 1 cup flour
* 1/2 cup sugar
* 1 tablespoon honey
* 1/2 teaspoon baking powder
* 2 eggs
* 1/4-1/2 cup water

Directions

For the bean paste :

Soak adzuki beans in water overnight.
Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander.
Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface.
When the beans are soft enough to break between your fingers, drain them in a colander.
Return the beans to the pot again and mix in the sugar.
Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes.
Add the salt and stir over medium heat for about 5 minutes more.
Remove from heat and transfer the paste to a container so that it can cool.
The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups).

For the pancakes:

Whisk eggs with sugar and honey in a mixing bowl.
Add sifted flour and baking powder.
Slowly add water while whisking until smooth.
Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.
Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich.

Oyako Donburi

2008-03-29T13:59:00.000-07:00

Ingredients

2 chicken breasts cut into 0.5cm strips (marinade in 2 tbsp Kikoman Soysauce + !tbsp sugar)
3 green shallots diced (trim leaf sections and keep aside as garnish)
3 cloves garlic chopped
1 large brown onion sliced into thin rings
Chilly flakes (optional)
Sesame oil
Mirin
Kikoman Soysauce
Pepper
5eggs beaten lightly

Place 1/3 of all condiments into a small flatbased nonstick pan and saute in sesame oil till fragrant. Add 1 tsp of mirin, 2 tbsp soysauce and dashes of pepper. Stirfry till meat is cooked through. Add 1/3 of egg mixture and increase the flames on the stove for approximately 30 seconds. Do not stir condiments at this point. When the eggs are almost done and the bottom is cooked and brown, remove the egg+ chicken mixture from the pan with care. Lift from the bottom. You should get a nice circular shape. Spoon warm Japanese rice into bowls and sprinkle on a tiny bit of Japanese Furikake (available at asian stores). Don't forget to save the juices + sauce from the pan. Pour sauce into the rice mixture and top with egg+chicken. Sprinkle with chopped green shallots. Serve hot! Repeat the whole process again twice with the rest of the ingredients.

FRIED RICE - Japan Recipe

Ingredients and Directions

2 cup rice, cooked
3 each egg
1/4 cup onion, chopped
2 tablespoon green pepper, chopped
2 tablespoon peanut oil
3 oz mushroom, sliced
2 tablespoon soy sauce
1 cn water chestnut, sliced

Saute' onion and green pepper until onion is tender. Stir in rice, chestnuts, mushrooms and soy sauce. Cook over low heat for 8-10 minutes stirring frequently. Stir in beaten eggs, and cook 3 minutes longer stirring occasionally. Cooked cubed pork, beef or lamb can be added for varieties.

Yakisoba - Japan Recipe

2008-03-29T13:46:00.000-07:00

Ingredients and Directions

3 packages yakisoba noodles
1 carrot
1/4 of a small cabbage
1/4 pound pork
1/3 cup yakisoba sauce
or seasoning packages which come with yakisoba noodles
Beni-shoga (red ginger)
Ao-nori (green seaweed)

How to Cook:

1. Cut the cabbage, carrot, and pork into bite sizes.
2. Saute cabbage, carrot, and pork in a large frying pan.
3. Add yakisoba noodles in the pan.
4. Put 1/2 cup of water in the pan and cover it with a lid.
5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce.
6. Stir the noodles well and fry them for a few minutes.
7. Sprinkle aonori, and beni-shoga over the noodles before serving.

Tempura - Japan Recipe

1 egg
1 cup ice water
1 cup all purpose flour

How to Cook:

* Beat an egg in a bowl.
* Add ice water in the bowl.
* Add flour in the bowl and mix lightly.

* Makes 4 servings
** Be sure to use very cold water.
*** Do not overmix the batter.

Shumai - Japan Recipe

2008-03-29T13:33:00.000-07:00

Ingredients and Directions

24 wonton skins
300 g lean ground beef
2 tbsp fresh grated ginger root
2 tbsp finely chopped green onion
1 tbsp soy sauce
½ tsp sugar
1½ tbsp sesame oil
2½ tbsp corn starch
2 tbsp green peas

Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22-24 fillings and place on the center of the wonton skins. Forn the wonton skins into"bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14minutes over high heat.

The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden.

Yakitori - Japan Recipe

Ingredients and Directions

The sauce:
1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooking sake)
1/2 cup sake
1/2 cup soy sauce

Mix ingredients over high heat and bring to a boil. Reduce heat to medium−low and simmer until reduced to one cup. (About 10 to 15 min.)

Set aside.

12 ounces of boned, skinless chicken
8 ounces of chicken livers cold water
4 medium dried chinese black mushrooms, soaked in hot water until soft
2 medium green bell peppers
1 medium leek
16 to 20 skewers
1 lemon, cut into wedges

Soak the bambo skewers in cold water while you cut up the ingredients Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry.

Remove the mushroom stems from the water and cut each cap into halves.
Then cut each green pepper into 1−inch squares. Cut the leeks into 1− inch lengths.
Thread the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce. Cook for about 3 to 4 min. Do not overcook or the chicken will be dry.
Serve with the lemon wedges.

KFC Fried Chicken Recipe

2008-03-29T13:26:00.000-07:00

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
| 1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

French Onion Soup Gratinee (France Recipe)

2008-01-18T08:15:00.000-08:00

INGREDIENTS

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

DIRECTIONS

Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

French Baguettes (France Recipe)

INGREDIENTS

1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

DIRECTIONS

Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Source recipe : http://allrecipes.com/

Bacon and Chive Stuffed Pork Chops (France Recipe)

2008-01-18T07:59:00.000-08:00

INGREDIENTS

2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

Chicken Cordon Bleu II (France Recipe)

INGREDIENTS

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

DIRECTIONS

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Source Recipe : http://allrecipes.com/

Apple-Glazed Pork Roast

2008-01-17T10:50:00.000-08:00

Ingredients:

4-5 pound pork sirloin roast 1 tablespoon packed brown sugar 1 tablespoon cornstarch 3/4 teaspoon caraway seed
divided 1/4 teaspoon salt 2 cups apple juice
divided 1 tablespoon lemon juice 1 jar (32 oz.) sauerkraut
well-rinsed and drained 1 1/2 cups chopped apples
unpared 1/2 cup coarsely shredded carrot

Directions:

In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and the lemon juice. Cook and stir over medium heat until thickened. Set aside. Place pork roast in oven-proof skillet. Insert meat thermometer. Roast at 325 degrees F. for 1 hour. Brush with 1/2 cup of apple juice mixture. Roast 2 hours longer. Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Spoon remaining apple juice mixture over pork roast and sauerkraut; cover. Roast 30-60 minutes longer, or until meat thermometer registers 155-160 degrees F. Let roast stand 5-10 minutes; slice to serve.

Sirloin Citrus Salad

Ingredients:

1 lb. beef top sirloin steak, cut 1-inch thick or 12 ounces fully cooked steak strips, heated according to package directions
1 Tbsp. olive oil
4 cups torn romaine lettuce
2 oranges, peeled and separated into segments
1/4 cup walnuts, toasted
sliced strawberries (optional)
2 Tbsp. orange juice
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
2 tsp. honey
1-1/4 tsp. Dijon-style mustard

Directions

Prepare citrus vinaigrette by thoroughly combining orange juice, red wine vinegar, 1 Tbsp. of the olive oil, honey, and Dijon-style mustard.
Grill steak over medium coals for 13-16 minutes or to desired doneness. Allow steak to stand for 10 minutes then carve into thin slices.
Toss lettuce, cooked beef steak and oranges in a large bowl.
Sprinkle with walnuts and drizzle with the citrus vinaigrette.
Garnish with strawberries if desired. Serve immediately.

Almond Snow Cookies

2008-01-17T09:54:00.001-08:00

Ingredients

1-1/4 cup soft butter
1/2 cup shortening
1 cup granulated sugar
2 eggs
3/8 teaspoon LorAnn almond oil (www.Lorannoils.com) or 2 to 3 tsp. almond extract
1 cup finely ground blanched almonds
3-1/2 cups sifted flour
Confectioners’ sugar

Directions

Cream shortening, butter and granulated sugar; add eggs and beat until light.
Mix in almond oil and ground almonds.
Add flour to creamed mixture and mix thoroughly. Chill dough or not.
When ready to bake, preheat oven to 325 F.
Scoop dough into small balls (I use a 1-1/4″ ice cream type scoop) and place on ungreased baking sheets about 2″ apart.
Slightly flatten top with a dampened cloth-covered glass.
Bake until set but not brown, about 14-16 minutes.
Sift confectioners’ sugar over cookies as soon as you take them out of the oven.
Cool on cookie sheet.
When thoroughly cool, but not cold enough to stick to cookie sheet, remove cookies from cookie sheet and roll in additional confectioners’ sugar.

Coconut Macaroons

Ingredients

4 large (120 grams) egg whites
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup )65 grams) cake flour
2 1/2 cups (220 grams) sweetened coconut

Directions

In a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate (about one hour) or until the dough until firm.
Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool. Makes about 2 dozen Macaroons.

No-Bake Peanut Butter Squares

2008-01-17T09:38:00.000-08:00

Ingredients

2 cups powdered sugar
1 cup butter or margarine — softened
1 cup peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs
1 cup chopped peanuts
1 (12 ounce) package semisweet chocolate chips (2 cups)
1/4 cup peanut butter

Directions

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.
Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm. Store covered in refrigerator.

Gingerbread Men Cookies

Ingredients

3 cups (420 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses

Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam).

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream

Assorted food colors (if desired)

Direction

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores). Makes about 3 dozen cookies depending on the size of cookie cutter used. Store in an airtight container.

Gingerbread Cookies

2008-01-17T09:24:00.000-08:00

In England and North America, we usually make our gingerbread with treacle or molasses. Ground ginger and cinnamon are almost always present, with ground cloves placing a distant third, if used at all. There are two types of molasses generally used in making gingerbread: light and dark. Light molasses, used in this recipe, comes from the first boiling of the sugar syrup and is lighter in flavor and color than the dark molasses. Dark molasses comes from the second boiling and is darker in color with a more robust flavor. Molasses is usually labeled as "sulphured" or "unsulphured" depending on whether sulphur was used in the processing. The unsulphured molasses is lighter in color and tends to have a nicer flavor. Molasses is used in baked goods to add color, moistness and flavor.

Ingredients

3 cups (420 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses

Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam).

Royal Icing Using Egg Whites:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

or

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted
3 tablespoons (30 grams) meringue powder
1/2 teaspoon almond extract (optional)
1/2 cup - 3/4 cup (120 - 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

Directions

Gingerbread Cookies: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a floured cookie cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart.
Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
Makes about 3 dozen cookies depending on the size of cookie cutter used.
For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Tint portions of frosting with desired food color.. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Cocoa Brownies

Ingredients

1 cup sugar
1/2 cup butter or margarine — softened
1 teaspoon vanilla
2 eggs
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts, if desired

Directions

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except walnuts. Stir in walnuts.
Spread batter evenly in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into 4 rows by 4 rows.

Checkerboard Cookies

2008-01-17T08:40:00.000-08:00

Ingredients

1/3 cup (45 grams) hazelnuts, toasted
2 tablespoons (12 grams) unsweetened Dutch-processed Cocoa Powder
2 1/2 cups (350 grams) all purpose flour
1/8 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons orange zest (1 medium orange)

Directions

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can 'steam' for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool. When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.

In a small bowl whisk together the flour and salt. Set aside.

In bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.

Divide the dough in half and place one half of the dough back into the bowl of your electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.

Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.

Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside. On the second sheet of parchment roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.

Sinful Chocolate Chocolate Chip Cookies

INGREDIENTS

2 (1 ounce) squares unsweetened chocolate
1/3 cup and 1 tablespoon and 1 teaspoon butter
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup and 1 tablespoon white sugar
1-2/3 eggs
3/4 teaspoon vanilla extract
1/2 cup and 1 tablespoon sour cream
1-2/3 cups semisweet chocolate chips

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Chocolate Chip Cookie Recipe

2008-01-17T08:20:00.000-08:00

Chocolate chip cookies represent half of the cookies baked in American homes each year. This chocolate chip cookie recipe will produce a treat that is sure to please everyone in your house!

For some additional tips on baking cookies, see our article on tips for baking cookies.

Ingredients

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans

Directions

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.

Chocolate Fudge Cookies

Ingredients

1 cup (115 grams) pecans, toasted and coarsely chopped (could also use walnuts or hazelnuts)
1/2 cup (56 grams) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup (57 grams) unsalted butter, melted
1 3/4 cups (350 grams) granulated white sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (170 grams) semisweet dark chocolate chips
1 cup (170 grams) white chocolate chips

Direction

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. Set aside.

Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl. Set aside.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.

Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.

Makes about 24 large cookies.

Rice Pudding ( Indonesia Recipe )

2007-12-31T09:19:00.001-08:00

Ingredients
Pudding

100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded
Sauce

200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Directions

Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce :

Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Coconut Pancakes ( Indonesia Recipe )

2007-12-31T08:59:00.000-08:00

Ingredients

1 cup regular pancake mix or buckwheat pancake mix
2 eggs or 1/2 cup Egg Beaters egg substitute
1 cup light coconut milk
3 tablespoons mini chocolate chips
1/4 cup artificial sweetener
1/2 cup unsweetened dried shredded coconut

Directions

Mix all ingredients together until batter has a smooth consistency with no lumps.
Batter should not be too thin or too thick.
Pour 1/4 cup batter (or less if you want smaller pancakes) at a time onto a preheated lightly oiled griddle or pan.
Cook until golden brown,(lots of air bubbles appear on top of pancake) flipping once.
Serve immediately.

Javanese Peanut Pasta ( Indonesia Recipe )

2007-12-31T08:37:00.000-08:00

Ingredients:

2 teaspoons peanut oil
1 1/2 teaspoons dried crushed red pepper flakes
4 scallions, chopped
2 tablespoons dark brown sugar
4 tablespoons rice wine vinegar
1 teaspoon sesame oil
3 tablespoons soy sauce
1 teaspoon ginger
1 clove garlic, pressed
1 cup chunky peanut butter
1 cup chicken broth
1 lb of cooked egg fettuccine pasta

Garnish

1/2-1 cup toasted peanuts chopped scallions
1 medium cucumber, seeded and thinly sliced
1 sweet red pepper, thin strips
1/4 cup shredded coconut

Directions:

Heat oil and add red pepper flakes.
Cook over low for a minute or two.
Add the 4 chopped scallions and saute for a minute.
Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
Return pan to low heat and add peanut butter a bit at a time.
Stirring constantly add chicken broth until hot.
Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
Sprinkle with toasted peanuts and scallions.
Place cucumber slices and red pepper strips around pasta.
Sprinkle with coconut if desired.

Ice Wine Truffles

2007-12-30T07:30:00.000-08:00

This is a super easy recipe for truffles - there's no dipping or moulding involved! Ice wine and chocolate are a sweet combination, but you can substitute other liqueurs if you don?t happen to have a bottle of ice wine open.

Ingredients:

6 oz good quality bitter sweet chocolate (180 gm)
1/2 cup whipping (35%) cream (125 ml)
2 tbsp ice wine (30 ml)
finely chopped whole almonds (skin on), to taste
good-quality cocoa powder, for rolling

Directions:

Chop the chocolate very finely and transfer to a medium bowl. Boil cream and immediately pour over chopped chocolate. Stir until all chocolate has melted. Stir in ice wine until blended. Cover surface with plastic wrap and freeze until firm, about 2 hours.
Scoop into small balls with melon baller and transfer to a baking sheet. Freeze for 10 minutes. Roll truffles in almonds, then dust with cocoa powder. Yield: 20 servings

Clam Satay ( Indonesia Recipe )

2007-12-30T06:29:00.000-08:00

Ingredients

1 lb of clams
5 shallots
2 spoons of sweet soy sauce
1 lime
salt and pepper.

Direction

Boil clams. After they are done, let it cool. Take the meat out. Slice shallots Mix shallots, soy sauce, and lime juice with the clams Add salt and pepper to taste Put clams in skewers, barbecue for a little bit

Prawns with Peanut Sauce ( Indonesia Recipe )

2007-12-30T04:50:00.001-08:00

Ingredients

1 lb Medium prawns
1 c White wine
1 1/2 tb Smooth peanut butter
2 tb Safflower oil
1 1/2 tb Light honey
2 tb Low-sodium soy or tamari -sauce
2 ts Rice vinegar
1/2 ts Dark sesame oil
1/2 ts Cayenne pepper
1 tb Green onion; minced
1 1/2 ts Ground coriander
1/2 ts Ground cumin
4 c Steamed rice; (optional)

Directions

1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook over medium-high heat until they turn bright pink. Set aside.
2. In a small bowl mix together peanut butter and safflower oil until smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in saucepan and reheat. Serve over steamed rice (if desired).

Spiced Lamb ( Indonesia Recipe )

2007-12-30T04:22:00.000-08:00

Ingredients

1 3/4 lb Lamb, fresh
2 Onion
3 Thai chile
Ginger, fresh; 3/4" knob
Lemon grass root, 1/2" knob
1 Lemon grass, stem
2 Garlic clove
8 Macadamia nut
2 Tomato, ripe
1/3 c Oil
1/2 ts Cardamom, ground
1/2 ts Cumin powder
1/2 ts Turmeric
1/4 ts Fennel powder
1 Cinnamon stick; 2"
4 Cloves, whole
Salt; to taste
Pepper, black; to taste
4 c Coconut milk

Calories per serving: 553
Fat grams per serving: 26

Directions

Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent.
Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. Serve immediately with steamed rice.

Coconut Chicken Curry ( Indonesia Recipe )

2007-12-30T03:52:00.000-08:00

Ingredients

1 Broiler or fryer Chicken with skin, approx. 450g.
2 t Salt
1 lg Onion, chopped finely
3 Cloves garlic, chopped
3 T Oil
1 T Coriander
Pinch of chopped ginger
1 t Ground lemon grass
2 c Coconut milk
1 Salam leaf

Directions

Cut chicken into serving portions and rub with salt.

Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute.

Add chicken, mixing thoroughly so that chicken absorbs the spices. Add coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Serve with rice.

Fish Curry ( Indonesia Recipe )

2007-12-30T03:33:00.000-08:00

Ingredient

1 1/2 Lb, cleaned weight fish
6 Shallots or 1 lg Onion
2 Cloves garlic
2 ts Ground coriander
1 ts Ground ginger
1/2 ts Powdered lemon grass or 1 Blade fresh, lemon grass
1 ts Chilli powder
1 Salam leaf or bay-leaf
1/2 ts Turmeric
1/2 c Tamarind water
1 c Of thick santen (coconut -milk)
2 tb Vegetable oil
Salt
sl Cucumber
Mint

Direction

It is better to select a white fish with firm flesh, such as haddock, angler-fish, swordfish or dogfish. In Australia the various fish known as whiting would be a good choice. Americans might like to use snappers.

Whatever fish is used, it can be cut into small cubes or slices before frying. Heat a little oil in a heavy frying-pan, and carefully brown the fish in it. Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender. Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water. Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes.

Add the santen and cook for a further 5 minutes. Serve hot, garnished with very thin slices of cucumber and chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.) Incidentally, the same kare can be made with prawns. There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water. Makes 4 servings.

Creamy Corn And Garlic Risotto

2007-12-30T03:31:00.000-08:00

3-3/4 Cup chicken broth
4 cloves garlic, finely chopped
1 Cup uncooked Arborio rice
3 Cup frozen whole kernel corn
1/2 Cup grated Parmesan cheese
1/3 Cup shredded mozzarella
1/4 Cup fresh minced parsley

Heat 1/3 C. broth in a 10" skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn.Cook 1 minute stirring occasionally.

Stir in remaining broth; heat to boiling. Reduce heat to medium.

Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy.

Remove from heat and stir in cheeses and parsley.

Risotto Verde

2007-12-30T03:23:00.000-08:00

1 large Imperial, Vidalia or other sweet onion, peeled and chopped (about 2-1/2 cups)
2 cloves garlic, crushed through a press
1 tablespoon butter
1 tablespoon olive oil
1 cup arborio rice, dry
1 cup frozen chopped spinach
1/2 teaspoon salt
1/2 cup dry white table wine, such as chardonnay
2 (14.5-ounce) cans vegetable broth, heated
6 spears of fresh asparagus, cut into 1/2-inch pieces
1/4 cup finely chopped fresh tarragon leaves or fresh basil leaves
1/4 cup grated Parmesan cheese

In a large saucepan, melt the butter and olive oil together over medium heat. Add the onions and garlic and cook for 5 to 7 minutes, or until onions are transparent and soft. Stir in the arborio rice, spinach and salt; cook for 1 minute. Stir in the wine and bring to a boil.

Cook, stirring frequently, until the wine is absorbed into the rice. Stir in the vegetable broth, one-half cup at a time, allowing the broth to be absorbed before adding more broth. Adjust the heat so that the broth simmers but doesn't boil away.

When adding the last half-cup of broth, stir in the asparagus spears and cook until the broth has been absorbed and the asparagus is tender.

Stir in the tarragon or basil leaves and Parmesan cheese. Turn off heat and allow to stand 5 minutes or until ready to serve. Rice should be creamy and moist, not dry, when serving. If the rice stands too long, stir in a little milk to moisten.

Springtime Risotto

2007-12-30T03:20:00.000-08:00

1 tsp butter
2 Tbsp softened butter
1 cup parsley, chopped
chopped chives to taste
1 Tbsp mint, if desired
2 tsp roasted garlic (from a jar)
2 cups chicken broth mixed with 3 cups water
onion powder to taste
1-1/2 cups Arborio rice
1/4 cup evaporated milk (or whole or half & half)
3 Tbsp Parmesan cheese

In a food processor, put the 2 Tbsp butter, parsley, chives, mint and garlic and process to almost a paste.

In a saucepan, simmer the broth & water.

In another pan, melt the 1 tsp butter, add onion powder and rice and saute till rice glistens, about 2 minutes. Add hot broth, 1/2 cup at a time, stirring till liquid is absorbed.

Do this till rice is al dente, about 20 minutes - you may not need all of the broth.

Add evaporated milk and heat and stir. Add herb paste and Parmesan; stir.

Italian Spaghetti Carbonara

2007-12-29T23:41:00.000-08:00

1 C. pancetta, cut into julienne strips
4 egg yolks
1/2 C. heavy cream
Freshly ground black pepper
8 oz. spaghetti pasta
1 C. parmesan cheese, grated

In a large saute pan, cook pancetta over a medium flame to render the fat and crisp the pancetta. Set aside pan with pancetta.

Beat the egg yolks with the cream and black pepper.

In a large pot of boiling salted water, cook the pasta and drain in a colander. Do not rinse the pasta, which will cause it to lose its flavor and starch.

Immediately add the pasta to the pancetta in the saute pan and pour in the cream mixture.

Stir over medium heat for one minute. Add the grated parmesan and toss to coat the pasta. Check for seasoning. Top with more parmesan if you desire.

New Yorker Spaghetti

2007-12-29T23:31:00.000-08:00

3/4 lb. thin spaghetti
1 bunch broccoli, about 1 lb
3 tablespoons butter or margarine
2 medium cloves garlic, minced
1/3 lb blue cheese
1/2 cup grated Parmesan cheese

Bring pan of water to boil. Wash broccoli and cut flowerettes off stalk leaving about 1" of stem on each one. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside.
Cook spaghetti according to package directions until just tender not mushy. Drain and set aside.
Melt butter in skillet. Briefly sauté garlic over low heat. Add cheese. Stir until melted.
Place hot spaghetti in serving bowl with cooked broccoli. Toss with cheese sauce. Sprinkle with Parmesan cheese and cracked pepper. Toss again.
Serve hot.

Spaghetti Meatsauce

2007-12-29T21:26:00.000-08:00

1/2 lb. bacon
2 1/2 lbs. ground chuck
2 C. chopped onion
1 C. green pepper
6 lbs. 9 oz plum tomatoes (put in blender)
18 oz. tomato paste
1 1/2 C. red wine
1 1/2 C. water
4 t. oregano
4 t. basil
1 t. thyme
1/2 C. parsley
1 bay leaf
2 T. salt
1/4 C. brown sugar

In a 5-6 qt. pan, fry bacon until crisp. Set bacon aside and crumble. Brown ground beef in bacon fat. Add onions and green pepper and cook another 5 minutes. Add the rest of ingredients to the pot and bring to a boil. Add bacon bits. Cook 2 hours.

Spaghetti Meatballs

2007-12-29T21:18:00.000-08:00

Meatballs
1 small onion
2 cloves garlic
1 lb. lean ground beef (or veal)
1 egg
1/3 cup breadcrumbs
1 tbsp. fresh parsley
1 tsp. dried oregano
1 tsp. salt (or to taste)
1/2 tsp. fresh black pepper

Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and mix by hand until well blended.

Roll into 1-inch balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs.

Tomato sauce:
2 tbsp. olive oil
2 small onions, finely chopped
4 cloves garlic, finely chopped
4 28 oz. cans plum tomatoes
2 tsp. salt
1 tsp. fresh black pepper
Bunch fresh basil, chopped

Heat olive oil in large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon. Add seasoning and bring to a boil.

Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with spaghetti or linguini.
Serves 8 to 10.