Month: March 2017

Yucatan – Style Chicken, Lime and Orzo Soup

Print Recipe Yucatan - Style Chicken, Lime and Orzo Soup Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 10 minutes Cook Time 10 minutes Servings MetricUS Imperial Prep Time 10 minutes Cook Time 10 minutes Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions Quick, easy and unexpectedly delicious. Ingredients: 3/4 cup orzo (rice-shaped pasta) 1 1/2 tablespoons olive oil 1 medium onion, thinly sliced 6 garlic cloves, thinly sliced 2 jalapeno chilies, thinly sliced 250 g skinless, boneless chicken breasts, cut into matchstick-size strips 5 cups chicken broth 1/4 cup fresh lime juice 1 large tomato, seeded, chopped 1/4 cup chopped fresh cilantro fresh cilantro sprigs to garnish avocado chunks (optional) Directions: 1. Cook orzo in a pot of boiling water until just tender. Drain well. 2. Heat oil in a large saucepan over medium heat. Add onion, garlic and chili; saute until onion begins to brown, about 4 minutes. Add chicken, saute 2-3 minutes. Add chicken broth, lime juice and tomato. Bring to boil over high heat and simmer until chicken is cooked through, about 3 minutes. 3. Remove from heat, mix in orzo, then cilantro. Season with salt and pepper. Laddle soup into bowls, add chunks of fresh avocado and garnish with cilantro sprigs. Recipe Notes Source: Old CookShare. Recipe ID: 2118 Share this Recipe...

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Steamed Striped Bass with Ginger and Scallions

Print Recipe Steamed Striped Bass with Ginger and Scallions Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 15 minutes Cook Time 15 to 20 minutes Servings MetricUS Imperial Prep Time 15 minutes Cook Time 15 to 20 minutes Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions Minimal preparation -- great result; the steamed ginger and green onions flavour does extremely well with the striped bass. Great with steamed rice. Ingredients: 6 pieces (125 g) striped bass fillets with skin, 2.5 cm thick 1 piece (5 mm) peeled fresh ginger, cut into very thin matchsticks 1 bunch scallions, white and pale parts only, sliced lengthwise into very thin matchsticks (1/2 cup) 3 tablespoons soy sauce 2 tablespoons olive oil 1 teaspoon canola oil fresh cilantro leaves Directions: 1. Arrange a steamer rack or an inverted pie plate in a deep 30 cm skillet and add 3 cups of water to the skillet. Cover and bring water to boil. 2. Pat fillets dry and arrange on an ovenproof plate that will fit into skillet. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer the plate with fish to rack in skillet and cover tightly. Steam over moderately high heat until fish is just cooked through, 15-20...

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Arugula Salad with Pear and Prosciutto

Print Recipe Arugula Salad with Pear and Prosciutto Votes: 0 Rating: 0 You: Rate this recipe! Course Side Dish Prep Time About 10 minutes Cook Time Nil Servings MetricUS Imperial Course Side Dish Prep Time About 10 minutes Cook Time Nil Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions Ingredients: 1 bunch aragula, washed and dried 6 to 8 thin slices of Prosciutto Parma 1 Asian pear, thinly sliced 30 g Parmezan cheese, grated in shavings Coarse salt and cracked black pepper to taste About 2 tablespoons freshly squeezed lemon juice (30 mL) 2 tablespoons extra virgin olive oil (30 mL) Directions: Arrange the arugula, prosciutto and Asian pear on a large plate or platter. Top with shavings of Parmezan cheese. Sprinkle with salt and pepper. Squeeze on some fresh lemon juice and sprinkle with olive oil. Recipe Notes Source: Old CookShare. Recipe ID: 2119 Share this Recipe...

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Sangria

Print Recipe Sangria Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions An aromatic, thirst-quenching beverage Ingredients: 1 bottle dry red wine (750 mL) 2 cups of freshly squeezed orange juice (500 mL) 2 cups soda water (500 mL) 1 orange, cut into round slices 1 lime, cut into round slices Directions: Combine all of the ingredients into a glass pitcher. Mix and refrigerate for a minimum of 3 hours or overnight. Recipe Notes Source: Old CookShare. Recipe ID: 2115 Share this Recipe...

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Individual Ginger Cakes with Apricot Sticky Sauce

Print Recipe Individual Ginger Cakes with Apricot Sticky Sauce Votes: 0 Rating: 0 You: Rate this recipe! Prep Time About 20 minutes Cook Time Total: about 1 hour Servings MetricUS Imperial Prep Time About 20 minutes Cook Time Total: about 1 hour Servings MetricUS Imperial Votes: 0 Rating: 0 You: Rate this recipe! Instructions This moist, sticky ginger cakes are sure to be a hit. Perfect for romantic occasions and also as a holiday treat. Ingredients: SAUCE: 2/3 cups dried apricots, thinly sliced 3 tablespoons chopped crystallized ginger 1 cup sugar 3 tablespoons water 1 tablespoon light corn syrup 1 tablespoon salted butter 2/3 cups whipping cream 1 teaspoon vanilla extract CAKES: Nonstick vegetable oil spray 2 1/2 cups all purpose flour 4 teaspoons ground ginger 2 teaspoons baking soda 1 1/2 teaspoon ground allspice 1 cup hot water 1 tablespoon instant espresso powder 1 cup packed golden-brown sugar 3/4 cup solted butter at room temperature 1 cup mild-flavoured (light) molasses 2 large eggs 2 tablespoons finely grated peeled fresh ginger 1 teaspoon sugar Directions: FOR SAUCE: 1. Combine apricots and ginger in a small bowl. Pour enough boiling water over just to cover; let soften 10 minutes. Drain; pat dry with paper towels. 2. Combine sugar, 3 tablespoons water and corn syrup in a heavy-medium skillet. Stir over low heat until sugar dissolves. Increase heat; boil until syrup...

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