Friday, November 27, 2009

Recipe Website

Creamy Potato Soup Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Serving Description: Makes approximately 8 cups of soup.
Servings: 6 (Original Servings: 6)


2 tablespoons unsalted butter
2 medum onions, chopped - 2 cups
salt and pepper to taste
3 large cloves garlic, sliced
2 pounds russett potatoes, peeled, cut into 3/4 inch chunks
4 cups homemade or canned chicken broth
2 bay leaves
1 cup whole milk
1/2 cup light or heavy cream
paprika for garnish if desired


Melt butter in large sauce pan over medium heat.
Add onion, season with salt and pepper, cook gently, stirring occasionally for 8-10 minutes.
Add garlic and cook for 2 minutes.
Add potatoes, stir, pour in the broth and add bay leaves.
Bring to simmer, partially cover, reduce heat to medium low and simmer gently until the potatoes are tender. Approximately 25-30 minutes.
Discard bay leaves.
Pureé soup in a blender in batches. Fill blender 2/3 full and vent the lid to let the steam escape. If you want a chunkier soup, only pureé half of the soup.
Return soup to the pot.
Add milk and cream and heat through.
Season with salt and pepper to taste and paprika if desired.

Thursday, November 26, 2009

4 Steps to Making Perfect Pan Gravy

The secret to lump-free gravy?
- Use a whisk! It’s the best tool to distribute ingredients quickly and evenly.
- Whisk your thickener (like flour or cornstarch) into a small amount of broth or water before adding it to your gravy.
-Adding your thickener directly into the gravy can cause gooey lumps that are hard to mix in.
- And strain the gravy through a fine sieve and return it to the pan to continue cooking; then if you want it thicker, use the thickening method described above.

Step 1
After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. Add any accumulated juices from the resting turkey to the defatted pan juices; add enough chicken broth (or other stock) so the combined liquids measure about 5 cups total.

Step 2
Set the roasting pan over two burners on medium-high heat. Add 3/4 cup deglazing liquid, such as white wine, vermouth or brandy; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced. Add the 5 cups of broth mixture. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to about 2 3/4 cups, 8 to 12 minutes.

Step 3
Combine 1/2 cup broth or stock and 1/4 cup all-purpose flour in a small bowl. Whisk the mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes.

Step 4
Remove the pan from the heat and pour the gravy through a fine sieve into a large measuring cup. Season to taste with herbs, salt and pepper, if desired.

Tuesday, November 24, 2009

Chicken Parmesan Bake

Chicago-Style Deep-Dish Spinach Pizza

الاومليت الايطالي بالفرن


8 بيض مخفوق
1 كوب جبن الريكوتا
1 / 2 كوب حليب
1 / 2 ملعقة شاي ريحان المجفف وسحق
1 / 4 ملعقة صغيرة ملح
1 / 4 ملعقة صغيرة من الشمر البذور ، وسحقت
1 / 4 ملعقة شاي فلفل
1 حزمة سبانخ مفروف مجمد - يجب اذابته عن الماء جيدا

1 كوب طماط مفروم

1 / 2 كوب شرائح رقيقة البصل الأخضر
1 / 2 كوب مكعبات السلامي
1 كوب جبن موزاريلا


  • في وعاء كبير نخلط ال بيض وجبن الريكوتا نخلطهم عدل

  • انظيف عليهم مع الخلط الحليب ، والريحان ، والملح ، وبذور الشمرة ، والفلفل والسبانخ و موزاريلا ، البصل الأخضر ، والسلامي

  • انصبهم في ماعون فرن قياس 13x9x2ايكون مدهون من الداخل او حاطين له الدهن الرش

  • يخبز بالفرن على درجة حراره 325 فهرنهايت لمدة 30 الى 35 دقيقه او الى ان نحط الشوكه وتطلع نظيفه

  • انخليها لمدة 10 دقايق بره الفرن بعدين انقدمها

  • تكفي ل 6 اشخاص

Friday, November 13, 2009

Baked Falafel Sandwich

حق اللي يحبون الفلافل هذي طريقه اتسونها بدال ماتقلون الفلافل بحيث انه ماتكون وايد دهن

انسوي خلطة الفلافل او ناخذها جاهزه من اي مكان

انسخن الفرن على درجه 400 فهرنهايت

ناخذ مقلى كبيره وانرش عليها اللدهن السبراي

نظيف اقراص الفلافل ونطبخهم لما يصير لونهم ذهبي شوي

نقلبهم تقريبا دقيقتين الى ثلالث دقايق هلى كل جهه

بعدين ناخذهم اهمه ومقلتهم وانحطهم بالفرن مدة 10 دقايق تقريبا


Low-Sugar Whipped Topping


1/2cup Milk, nonfat/skim, dry
1/3cup water, cold
2tbsp fresh lemon juice
2tbsp sugar
1/4cup sweetener - sweet n low (sugar substitute)
1/2tsp vanilla extract


1 Mix together the dry milk and water, and refrigerate for 30 minutes.
2 Beat milk mixture at high speed for 4 minutes, and then add lemon juice.
3 Beat at high speed for another 4 minutes.
4 Mix together the sugar and sugar substitute and then gradually add to the whipped milk.
5 Stir in the vanilla and refrigerate until ready to serve!