chef-recipes-at-home

donderdag 25 april 2019

Classic chili con carne recipe.

Classic Chili Con Carne (Ingredients for 6 people)

2 tablespoons olive oil

2 pounds ground beef

1 onion (large) chopped

4 cloves garlic chopped

2 tablespoons ground cumin

2 tablespoon dried oregano

2 teaspoons smoked paprika

½ teaspoon cayenne pepper or more if you like it spicy

2 tablespoons tomato paste

28 oz can crushed tomatoes

½ cup beef stock

14.5 oz can kidney beans drained

salt and pepper to taste

a handful of fresh chopped parsley

This chili con carne recipe is packed with flavour. Let's get started. Take a large pan, put in the olive oil, and add the onions. Sauté the onions until lightly golden. Add the garlic and fry for another minute.

Next comes the ground beef. You can also use turkey beef, instead of ground beef if you care about calories. It's important to brown the meat, so don't overcrowd the frying pan. If you put in too much meat, the meat will steam instead of browning and you will miss a lot of flavors.

You can add some bacon fat to get extra flavor. Fry the beef until it is fully cooked for about 8 minutes. Add cumin, oregano, paprika, cayenne pepper, and tomato paste and cook for about 2 minutes. Add the tomatoes, the beef stock and beans, season with salt and pepper, and stir in the parsley. Let it simmer over low heat. If you like it hot, you can add some chili peppers, or a pinch of dried chili flakes.

Stir the pan occasionally until the chili thickens slightly, about one and a half hours. When done, you can serve the chili with white rice in a bowl, and add toppings like shredded cheese, sour cream, jalapeño slices or fresh cilantro and you're done.

You can also make amazing chili dogs, by spooning some chili con carne over your hotdogs, and top them with grated cheese.

Chili con carne tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day. Cooked chili will last for 3 to 4 days in the refrigerator.

You can also freeze chili con carne in covered airtight containers or freezer bags. Enjoy!

http://instantinfoprofit.com/recipes/blogrecipes/chili-con-carne.pdf

Watch the YouTube video again:

dinsdag 23 april 2019

Chicken curry in less than 30 minutes.

Chicken Curry (Ingredients for 4 people)

Time: less than 30 mins

6 spring onions
3 garlic cloves
2 tbsp vegetable oil
200g chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g boneless skinless chicken thigh, cut
into 2.5cm pieces
100ml Greek-style natural yoghurt, plus
extra to serve
salt and pepper

Serve with 200g long grain rice

Here's a simple chicken curry that is easy to prepare.

Start by slicing the spring onions, and keep a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large sauce pan and cook onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3 to 4 minutes. If the pan gets dry add a splash of water.

Add the chicken and cook for 5 minutes. Make sure that all the chicken is coated and browns on the sides.

Add 250 milliliters of water and bring to the boil. Reduce the heat and cook for 10 to 15 minutes, until the chicken is cooked through.

While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away the starch. Drain the water and add clean water to cook the rice. Boil and cook the rice gently for 10 minutes. Take the curry off the heat, stir in the yoghurt and season with salt and pepper.

Serve the curry with the rice and garnish with a drizzle of yoghurt. Enjoy!

http://instantinfoprofit.com/recipes/blogrecipes/chicken-curry.pdf

Watch the YouTube video again:

maandag 18 april 2011

Video: Making the perfect tiramisu

zondag 3 april 2011

Beef and broccoli stir-fry recipe by Jamie Oliver

Here's a great recipe from chef Jamie Oliver: Beef and broccoli stir-fry:
http://www.jamieoliver.com/recipes/beef-recipes/beef-broccoli-stir-fry

woensdag 17 november 2010

Tasty Fruit Salsa Served With Cinnamon Tortilla Chips

Nothing beats a fresh, healthy, and vitamin loaded fruit salad, no matter what time of the year.

Here is a tasty fruit salsa recipe, served with delicious cinnamon tortilla chips. Can be served as an appetizer or snack.

Here is what you need:

2 peeled and diced kiwis
2 Golden Delicious apples, peeled, cored, and diced
1 (8 ounce) package raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix the kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.

(Here's a great tip to save time chopping: get yourself an egg slicer (available on the kitchen aisle of most grocery stores). Just put the hard fruit in it and slice them and then turn the other way and slice again. It dices the fruit perfectly.)

Cover and chill in the refrigerator at least 15 minutes.

Preheat the oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into the wedges and arrange them in a single layer on a large baking sheet. Sprinkle the wedges with the desired amount of cinnamon sugar.

Spray again with the cooking spray. Bake in the preheated oven; 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool for approximately 15 minutes. Serve with the chilled fruit and spice mixture.

TIP: To cut back on the sweetness and juice, you can also select to use no sugar. Instead you can use orange marmalade for the preserves and peaches in place of the raspberries.

You can also replace the Golden Delicious apples with Fuji apples which have less tendency to turn brown.

Check out this Ebook for much more recipes:

maandag 15 november 2010

How To Make A Classic Alfredo Sauce

An Alfredo sauce is a pasta sauce, made with Parmesan cheese, butter and garlic. It was named by an Italian restaurateur at his restaurant Alfredo alla Scrofa in Rome.

There are many ways to prepare this tasty sauce, but the basic parts are cream, butter and Parmesan cheese.

You can add other ingredients as well to an Alfredo sauce, like parsley and Italian spices.

Here's a video on how to make a penne pasta with Alfredo sauce, step-by-step:

Steamed Clams and Mussels With Pasta

Buy your live clams and mussels at a market you trust. Important: if the clam or mussel shells are open, tap them lightly. If they do not close, throw them out.

When you buy them, ask your grocer to check to make sure they are all alive - this will save you having to throw many away when you get home.

Still, some may die between the market and your home. If you have a long way to drive, get ice from the grocer to keep them cool.

It takes a little time to prepare the clams and mussels properly. Obviously this recipe calls for fresh and live clams and mussels.

Soak the clams in about a gallon of cold water with 1/2 cup dissolved Kosher salt along with 1 cup cornmeal for 1 hour (Do not use anything but Kosher salt because iodine may kill the clams while they soak). This will remove grit and sand from the clams.

Scrub the clams in cold water with a vegetable brush to clean them. With the mussels, make sure you rinse them several times before scrubbing. The mussels do not need to be soaked, but they must be scrubbed and their "beard" removed. You can simply grab the beard with your fingers and forcefully pull it off.

It is important not to overcook the clams or mussels, because they become rubbery. Use the following recipe to cook them.

Clam and mussel ingredients for steaming (5 servings):

3 tablespoons - butter
1 - small onion, chopped
3 cloves - garlic, minced
1/2 cup - Italian parsley, chopped
1/2 teaspoon - red pepper flakes
1/4 cup - extra virgin olive oil
1/2 cup - dry white wine (e.g., chardonnay)

In a large Dutch oven, melt the butter and saute the onion and garlic until they are soft.

Add the parsley, red pepper, oil, and wine and bring to a boil slowly.

Place the clams and mussels in the pan, cover, and steam on low heat for about 8 minutes or until clams and mussels open.

Use tongs to transfer to a bowl. Throw away any clams or mussels that do not open. Reserve sauce.

Boil one pound of spaghetti or linguine in salted water until cooked. Place a serving on each dish and spoon sauce over the pasta. Place the mussels and clams around the pasta and serve.
Enjoy!

You can see the article images and read more Italian recipes here: http://www.shopzeus.com/steamc.html

Article Source: http://EzineArticles.com/?expert=Jack_Botticelli