Rojak is a Malaysian/Indonesian/Singaporean/Bruneian snack salad with a black/brownish pungent dressing. This black/brownish dressing dominantly contains a black shrimp paste called petis udang or hae ko (in Hokkien). I have not seen this paste on sale in UK for many years but recently I have seen this brand (picture below) in most larger Chinese supermarkets including online from Wai Yee
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Red Chili Tomato Chutney Recipe
Usually idlis are eaten with the green coconut chutney and sambar combination. If you are bored with eating idlis with this same combination you can try this delicious red tomato chutney to go along with it or you can prepare this simple chutney recipe to replace the green chutney and the sambar altogether. This is very simple to prepare in less amount of time as compared to the green coconut chutney and sambar put together.
Ingredients:Method:
- Tomatoes - 2 large chopped
- Onion - 1/2 medium sized
- Green Chilli - 4 nos
- Red Chilli powder - 1/4 tsp
- Cumin seeds(Jeera) - 1/2 tsp
- Garlic cloves - 3 nos
- Ginger - 1/4 inch piece
- Asafoetida (Hing) - 1 pinch
- Coriander or Cilantro - 1 tbsp finely chopped
- Oil - 1 tbsp
- Mustard - 1/4 tsp
- Dry Red Chilli - 2 nos
- Curry Leaves - 5-6 nos
- Salt to taste
1. Heat oil in a cooking vessel on medium heat. Add jeera, hing, tomato, onion, green chilli and garlic cloves.
2. Saute for 10-15 minutes.
3. Then allow the mixture to cool down.
4. Add chopped coriander, ginger, chilli powder and salt.
5. Grind all these in a mixer or grinder to a semi-liquid (chutney) consistently. You can add water during this process accordingly to get whatever consistency you desire.
6. For tadka, heat the oil in a pan. Add mustard and when it begins to crackle add red chilli and curry leaves.
7. After a couple of minutes add the tadka to the chutney.
Now the Tomato Chutney is ready to be served with steaming hot idlis.
Wendy's Chili Soup Recipe
Ingredients:
- 2 lbs. fresh ground beef
- 1 qt. tomato juice
- 1 (29 oz.) can tomato puree
- 1 (15 oz.) can red beans, drained
- 1 medium onion (1 1/2 c.), chopped
- 1/2 C. celery, diced
- 1/4 C. green pepper, diced
- 1/4 C. chili powder1 tsp. cumin (if you like real flavor, add more)
- 1 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. each: black pepper, oregano, sugar
- 1/8 tsp. cayenne pepper
Cooking Directions :
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
A&W Root Beer Recipe
Ingredients :
- 3/4 cup granulated sugar
- 3/4 cup hot water
- 1 liter cold seltzer water
- 1/2 tsp plus 1/8 tsp root beer concentrate
Instructions :
- Dissolve the sugar in hot water
- Add the root beer concentrate and let cool
- Combine the root beer mixture with the cold seltzer water
Savoury Zhongzi (五香鹹肉糭)
It's Dragon Boat Festival (Duan Wu Jet 端午節) again on Thursday 28th , which falls on the 5th day of the 5th month of Chinese lunar Calendar every year. Duan Wu Jet always celebrated by the racing dragon boats and eating rice dumplings or Zhongzi 糭子.No idea whether there will be any dragon boat racing anywhere in UK. I love zhongzi, it's a rice package normally wrapped by bamboo leaves with
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Jia Chang Tofu (家常豆腐)
Jia Chang tofu is fried tofu braised in a spicy sauce with a little meat and maybe a simple vegetable like bamboo shoot, a common Sichuan dish. I have noticed most people described this dish as 'homestyle tofu' which is not really correct. The two words Jia Chang (家常) though is the same writing as 'homestyle' in Chinese but when talking about Sichuan Jia Chang it means this is a type of cooking
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Twice Cooked Pork (回鍋肉)
Twice Cooked Pork (回鍋肉Hui Guo Rou) means cooked meat is returned to the pot to cook. This tasty stir fried pork is probably one of the many well known Sichuan dishes.The origin of Twice Cooked Pork has different stories:- This is from Wiki's writer 'The dish is said to have originated from the Qing Dynasty, while the Qianlong Emperor toured Sichuan. Qianlong demanded a feast in every stop that he
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Pearl meatballs (珍珠肉丸)
This is a Cantonese dim sum. The glutinous rice looks like little pearls studded all over super scrumptious meatballs. You can find these in many dim sum restaurants, they are dead easy to make at home.Recipe will feed 2 very hungry people to 4 light eaters.Ingredients:A.150g of glutinous rice or sticky riceB.300 - 350g minced pork100g raw peeled prawns, chopped10 - 12g dried shitake mushrooms (
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Cooking Tips: Too much salt! How to fix salty food
Added too much salt to your dish by adding it twice or being a little too heavy-handed with the salt container resulted in too much salt getting into your recipe...Worry not...Here are some easy ways to salvage the food you just prepared.
Fixing Salty Soup:
A lot of salt in the soup can result in it dominating all the other flavors not to mention the terrible taste of salt itself. To counter balance the taste of salt you can add sugar to the soup. Make sure you add small quantities of sugar to ensure you don't end up sweetening the soup too much. The next tip can also be very effectly applied here.
Fixing Salty Stew or Curry:
A salty curry can spoil the whole lunch or dinner. To fix this quickly peel some potatoes and slice them into rounds or cubes. Add these to the stew or curry to lighten the salt a little. The raw potatoes will absorb the salt as they cook briefly (until they look translucent) and then you can remove them (fish them out with a spoon). The remaining stew should be less salty. Another quick fix is to add finely chooped tomato (may not be suitable to use in all cases) to the stew and cooking for some time.
Fixing Salty Vegetables recipe or Dry Chicken or Other Meat recipe:Again, the same fix mentioned above applies if the veggies or chicken or other meat are in water or broth as for the stew. If they are steamed or stir-fried, you will probably need to start again, although you can try adding a little bit of lemon juice and mixing well. You could also try adding curd if approrpiate to the recipe to reduce the effect of salt.
8 Best ingredients for your cat food recipe (updated)
If you have prepared many cat food recipes from this website and wonder now what ingredients are out there that you can safely use to make up your own home made cat food recipies, then I suggest that you bookmark this list and use it alongside with your experimentation.
INGREDIENT #1 - Meat:
As you may already know, cats are carnivorous animals! that means they were made to eat MEAT as a principal source of nutrition. Meat (red and white) as well as meat byproducts (liver, kidney heart, chicken heads, ... etc) should make up to 80% of any healthy cat diet.
The second important question with meat is whether to feed your cat with raw or cooked meat, while no answer can work everywhere, and since this question has largely been subject to debate and controversy, I will give you some facts and then let you make up your mind by yourself:
- Cats have survived thousands of years only as predators, they only eat raw meat, and their digestive system adapted to this raw diet over the generations, this means cat don't need their meat to be cooked to eat it, they just need it to be fresh.
- Eating raw meat means eating it with a lot of bacteria and this can in SOME CASES lead to infections and other complications, while cats have become very resistant to major kinds of bacteria, cooking meat for them can be a safer option.
INGREDIENT #2 - Fish:
Since meat is expensive, some cheap fish varieties can be a cost cutting option! this includes sardines and a lot of other cheap fisheries that will positively complement your cat diet (without becoming the main part of it).
INGREDIENT #3 - Eggs:
Many cats don't like to eat eggs, however eggs can be a very good (and cheap) source of protein for cats, .. I suggest you try to feed your cat both raw and cooked eggs and see what works best with it, in both cases it is not recommended to feed large amounts of eggs (or at a daily basis) to you cat.
INGREDIENT #4 - Milk, Cheese and Yoghurt:
Unlike many people think, your cat doesn't need any milk at all (except if it's a kitten), so if you feed your cat with milk this can be a good thing to an extent, the previous eggs rule works here as well: "don't feed large amounts and don't feed daily"
INGREDIENT #5 - Fats and Oils:
Cats move a lot and play a lot and hence need energy, while the amount of sugars that they take is generally close to zero, fats are their main source of energy, special care needs then to be made to the amount of fats or oils that cats eat daily, the meat based meals should have enough fats in them and non meat based cat meals can be supplemented with other oils as well (see recipes), if your cat is obese some fats can be cut, but please never reduce this amount to zero or you will kill your cat.
INGREDIENT #6 - Vegetables:
Cats are not herbivorous, don't expect them to eat a lot of vegetables, the 20% of vegetables that you find in my recipes are there only to add vitamins improve taste, improve digestibility, ... etc, don't feed to much veggies.
INGREDIENT #7 - Grains:
As it has been said before, cats don't need a lot of grains, but you can add them, this will add some carbs in your cat diet (although cats cannot process carbs very efficiently), it also adds some consistent to the cat food and improves the taste a little.
INGREDIENT #8 - Water:
Water water water ... !! never forget it! water is what keeps every human or animal alive, take that away and your cat will starve in no time.
Edit: I now have a collection (pdf file) of ready to make cat recipes, click here to download
INGREDIENT #1 - Meat:
As you may already know, cats are carnivorous animals! that means they were made to eat MEAT as a principal source of nutrition. Meat (red and white) as well as meat byproducts (liver, kidney heart, chicken heads, ... etc) should make up to 80% of any healthy cat diet.
The second important question with meat is whether to feed your cat with raw or cooked meat, while no answer can work everywhere, and since this question has largely been subject to debate and controversy, I will give you some facts and then let you make up your mind by yourself:
- Cats have survived thousands of years only as predators, they only eat raw meat, and their digestive system adapted to this raw diet over the generations, this means cat don't need their meat to be cooked to eat it, they just need it to be fresh.
- Eating raw meat means eating it with a lot of bacteria and this can in SOME CASES lead to infections and other complications, while cats have become very resistant to major kinds of bacteria, cooking meat for them can be a safer option.
INGREDIENT #2 - Fish:
Since meat is expensive, some cheap fish varieties can be a cost cutting option! this includes sardines and a lot of other cheap fisheries that will positively complement your cat diet (without becoming the main part of it).
INGREDIENT #3 - Eggs:
Many cats don't like to eat eggs, however eggs can be a very good (and cheap) source of protein for cats, .. I suggest you try to feed your cat both raw and cooked eggs and see what works best with it, in both cases it is not recommended to feed large amounts of eggs (or at a daily basis) to you cat.
INGREDIENT #4 - Milk, Cheese and Yoghurt:
Unlike many people think, your cat doesn't need any milk at all (except if it's a kitten), so if you feed your cat with milk this can be a good thing to an extent, the previous eggs rule works here as well: "don't feed large amounts and don't feed daily"
INGREDIENT #5 - Fats and Oils:
Cats move a lot and play a lot and hence need energy, while the amount of sugars that they take is generally close to zero, fats are their main source of energy, special care needs then to be made to the amount of fats or oils that cats eat daily, the meat based meals should have enough fats in them and non meat based cat meals can be supplemented with other oils as well (see recipes), if your cat is obese some fats can be cut, but please never reduce this amount to zero or you will kill your cat.
INGREDIENT #6 - Vegetables:
Cats are not herbivorous, don't expect them to eat a lot of vegetables, the 20% of vegetables that you find in my recipes are there only to add vitamins improve taste, improve digestibility, ... etc, don't feed to much veggies.
INGREDIENT #7 - Grains:
As it has been said before, cats don't need a lot of grains, but you can add them, this will add some carbs in your cat diet (although cats cannot process carbs very efficiently), it also adds some consistent to the cat food and improves the taste a little.
INGREDIENT #8 - Water:
Water water water ... !! never forget it! water is what keeps every human or animal alive, take that away and your cat will starve in no time.
Edit: I now have a collection (pdf file) of ready to make cat recipes, click here to download
Steamed tofu with shrimp paste flavoured pork - 鹹蝦豬肉蒸豆腐
You may know Thai or Malaysian shrimp paste (kapi or belacan). Do you know there is also a Chinese shrimp paste or 'hum ha jiong' 鹹蝦醬? It's a pinkish brown, soft and smooth paste in a jar. I use Lee Kum Kee brand. It's not cheap about £5 a jar but it's a nice treat. The paste will turn browner once opened and kept in fridge but does not affect the quality, will keep perfectly ok for a long time
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Sweet and Sour Pork - 菠蘿咕嚕肉
Sweet and sour is one of the few very early and famous fusion dish created by Cantonese restaurant many years ago mainly for the Western customers.In Cantonese this dish has a weird name called 'goo-loo yuk' (咕嚕肉), yuk = meat. I am still puzzled by the word 'goo-loo', if any reader knows better than I do, do let me know. There are various assumptions:- some said it's to do with it being so
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Spicy Chicken Dry Recipe
The Spicy Chicken dry recipe is one of the lesser known chicken recipes. I learnt this recipe long time ago on one of the regional cooking shows on TV in India.
Just like the Pepper chicken dry recipe, this recipe is very very delicious and the people who eat it will end up asking for more!
Ingredients for Chicken Dry Recipe:
Preparation Time: 5 minutes
- Chicken - 1/2 kg or 1.1 lb
- Soya Sauce - 1/2 tsp
- Tomato Ketchup - 1 tsp
- Chilli Powder - 1 tsp
- Tumeric Powder - 1/4 tsp
- Ginger Garlic paste - 1 tsp
- Cinnamon + Cloves (Lavang/Laung) Powder - 1/4 tsp
- Pepper Powder - 1/4 tsp
- Food color - 2 pinch
- Oil - 2 tsp
- Coriander or Cilantro Chopped - 2 tbsp
- Salt to taste
Cooking Time: 25 minutes
Serving: 3-4 people
Cooking Method for the Chicken Dry Recipe:
- Put a non-stick pan or khadhai on medium heat. Add chicken and stir for 2 minutes.
- Reduce the heat a little and add soya sauce, tomato sauce, chilli powder, turmeric, ginger garlic paste and mix well.
- After a couple of minutes add salt, cinnamon and cloves powder and food color. Mix well, close the lid and leave it to cook for 15 minutes on low heat.
- Add coriander leaves and oil. Mix well and wait for 2 minutes.
- At this stage there will be some liquid from the chicken in the pan. You need to now allow the chicken to cook in its own liquid until all the liquid evaporates.
- Add pepper powder, mix well. Wait for another minute and the dish is done.
Auntie Anne's Pretzels
Auntie Anne's Pretzels
Servings Size: 1
Ingredients :
Servings Size: 1
Ingredients :
- 1 1/2 tsp Yeast
- 1/2 tsp Brown sugar
- 1 tsp Salt
- 1 1/2 c Water
- 4 c Bread flour
- 2 tsp Baking soda
- 2 c Warm water
- 1/2 lb Butter
- 2 Tbsp Honey
- White sugar Brown sugar.
Cooking Dirrections :
Preparation Instructions: Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet. Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle. Dip pretzels in warm water and baking soda mixture and put on baking sheet. Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture).
Applebee's Pico de Gallo Recipe
Ingredients :
Cooking Directions :
Preparation Instructions: Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.
Notes: This is a great summer relish to serve with chips, or even on a hamburger.
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- 3 large tomatoes diced, 1 large onion diced
- 2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
- 2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
- 1 Tbsp. olive oil, 1 Tbsp. white vinegar
Cooking Directions :
Preparation Instructions: Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.
Notes: This is a great summer relish to serve with chips, or even on a hamburger.
Crispy Masala Dosa recipe with Potato filling and Chutneys
In this recipe I will share the secret to making the Dosa crispy just like it is made in restaurants. You will also learn how to make the onion potato filing and red chili chutney which is smeared on the dosa before putting in the potato filling. And finally you will also learn how to make spicy hot green coconut chutney to go with the dosa.
Making the Dosa Batter
Ingredients:
- 2 cups - Idli rice or parboiled rice
- 1/2 cup - Skinless split urad daal (skinless black gram)
- 1/2 teaspoon - Methi seeds (Fenugreek seeds)
- 1/4 cup - Poha (beaten rice)
- 1/4 cup - Cooked rice
- 1/4 teaspoon - Cooking Soda
- 3 to 4 teaspoon - Sugar
- 1 tablespoon - Salt
- 1 handful - Chana dal (Yellow split peas)
Add parboiled rice, methi, poha, cooked rice, yellow spilt peas into one large vessel containing sufficient water for soaking. Then soak urad dal in water in a separate vessel. Soak for 6-7 hours or overnight.
Then grind the contents from both the containers separately to a smooth paste adding water as required. After grinding the urad dal, add it to the main batter container and mix well. Add water as required until you get a pouring consistency.
Now add sugar, salt, cooking soda and mix well. Cover and keep aside in a warm place for at least 7 hours. During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.
Red chili chutney
Ingredients:
- 1/4 cup - Coconut
- 4 to 5 nos - Red chili
- 1 teaspoon - Roasted split chickpeas
- 4 to 5 - curry leaves
- Tamarind - Size of a small grape if it is raw tamarind or 1 tbsp tamarind extract
- Coriander or cilantro - 1 tablespoon chopped
- Salt to taste
Grind all the above ingredients and make a thick paste as shown in the picture.
Onion Potato Subji or Palya (Dosa Filling)
Ingredients:
- 4 nos - Potato, medium sized
- 1 to 2 - Onion, medium sized long thinly sliced
- 12 nos - Small green chilies, not to be chopped. Just split them at the center
- 1/4 tsp - Turmeric
- Salt to taste
- 1/4 tsp - Mustard
- 1 tsp - Urad dal (black gram)
- 1 1/4 tsp - Chana dal (yellow split peas)
- 10 nos - Curry leaves
- 2 tbsp - Coriander leaves or Cilantro
- 1 tbsp - Ghee
- 2 tbsp - Oil
Cut the potatoes each into 2 pieces with the skin intact and cook them in a cooker until one whistle. Then peel the skin of the potato and smash or squeeze them coarsely by hand and set aside.
Heat oil in a khadhai or a pan amd add mustard. When the mustard starts popping or bursting add urad dal and chana dal. Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee and mix well. Now take the pan of the heat and the potato subji is done.
Green Coconut Chutney
Ingredients:
- 1/2 cup - Coconut grated
- 3 tbsp - Roasted split chickpeas
- 6 nos - Small Green chili
- 2 pieces - Ginger (small)
- 3 tbsp - Coriander or Cilantro chopped
- Tamarind - size of a grape fruit
- 1/4 tsp - sugar
- Salt to taste
Grind all the above ingredients with a little water into a paste. For tadka add 1 tsp oil, little mustard and few curry leaves in a pan on medium heat. When the mustard starts crackling for a minute add the tadka into the chutney paste and you are done.
Making the Dosa
1. Take a dosa tava or a non-stick pan and put it on a medium to high heat.
9. As the last step add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be served.
2. Apply few drops of oil on the pan. Take a piece of cloth and rub it all over the surface of the pan to grease it. Do this step for each dosa.
3. Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot. Do this step for each dosa.
4. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan.
5. Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
6. Apply oil and ghee over the surface of the dosa and also around its edges. If you wan tyou can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.
7. After a minute or two you will see the the thinner part of the dosa is turing dark brown. This indicates that the dosa is coming out crispy and is almost done.
8. Now smear a little bit of the red masala chutney on the dosa as shown in the picture. the quantity of this chutney depends on how spicy you want the dosa to be. 9. As the last step add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be served.
Homemade Cat Food Recipe for Cats with Kidney Disease
Note: please contact your veterinarian before you use this recipe.
Ingredients Grams
Liver, chicken cooked 21
Rice, white cooked 98
Chicken, white cooked 21
Oil, vegetable 7
Calcium carbonate 0.7
Salt, iodized 0.5
Salt, substitute (KCl 0.5
Total 149
Nutrient Content (%DMB)+
Dry matter 37.8
Protein 24.4
Fat 17.5
Linoleic acid 7.9
Crude Fiber 0.85
Calcium 0.54
Phosphorus 0.29
Magnesium 0.09
Sodium 0.42
Potassium** 0.66
Energy(kcal/100g) 458
Directions: Cook the meets separately then cook the starch component. Grind or finely chop meat if necessary. Mix all other components with this (except the vitamin-mineral supplement). Mix and serve immediately or cover and refrigerate. Serve the vitamin-mineral supplement with the meal; give as a pill or pulverize and thoroughly mix with food before feeding.
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Ingredients Grams
Liver, chicken cooked 21
Rice, white cooked 98
Chicken, white cooked 21
Oil, vegetable 7
Calcium carbonate 0.7
Salt, iodized 0.5
Salt, substitute (KCl 0.5
Total 149
Nutrient Content (%DMB)+
Dry matter 37.8
Protein 24.4
Fat 17.5
Linoleic acid 7.9
Crude Fiber 0.85
Calcium 0.54
Phosphorus 0.29
Magnesium 0.09
Sodium 0.42
Potassium** 0.66
Energy(kcal/100g) 458
Directions: Cook the meets separately then cook the starch component. Grind or finely chop meat if necessary. Mix all other components with this (except the vitamin-mineral supplement). Mix and serve immediately or cover and refrigerate. Serve the vitamin-mineral supplement with the meal; give as a pill or pulverize and thoroughly mix with food before feeding.
Easy cat cookies recipe
This is an easy to make version of the cat cookies recipe, this can be a fantastic treat for a cat of any age, and you should easily get it done in less than 30 minutes, here's how you make it:
Ingredients:
7 ounces mashed sardines
1/4 cup dry non-fat milk
1/2 cup wheat germ
Directions:
Mix ingredients up. Roll into 24 small balls. Place them on greased cookie sheet. Flatten them with a fork. and bake at 350 degrees until brown.
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Ingredients:
7 ounces mashed sardines
1/4 cup dry non-fat milk
1/2 cup wheat germ
Directions:
Mix ingredients up. Roll into 24 small balls. Place them on greased cookie sheet. Flatten them with a fork. and bake at 350 degrees until brown.
Olive Garden Breadsticks Recipe
Olive Garden Breadsticks
Ingredients :
Ingredients :
- 1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)
- Pam or oil
- Garlic powder
- Dry oregano leaf -- rub between fingers
Cooking Dirrections:
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two. Olive Garden Breadsticks are just brown and serve soft breadsticks. Brown in the oven and spread liquid margarine over them, then sprinkle with garlic salt.
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two. Olive Garden Breadsticks are just brown and serve soft breadsticks. Brown in the oven and spread liquid margarine over them, then sprinkle with garlic salt.
The chicken heads cat food revisited
Welcome back to this blog, I had previously talked about chicken heads, and said it was a real low cost and nutrient rich cat food alternative that you can either serve cooked or raw depending on your cat diet opinions/beliefs.
Unsurprisingly, I have received an amazing amount of positive feed back from many cat lovers around the world asking for more information. Consequently I will give you here two ways you can make quality cat meals using the chicken heads.
First thing you should know is how to get large amounts of chicken heads! In many countries it's just a matter of asking the butcher to give you some heads for free or for a ridiculous fee, .. however in some other places of the world, the chickens are industrially conditioned in special places, you need then to go there and ask if you can get some kilos/pounds of heads weekly or something, and you will need to store it in the fridge.
Now that you got the chicken heads, you will need to clean them and eventually cook them before you give them to your cats, I suggest you use one of the following two methods:
Method1: Clean the heads, take away some of the fur, crack them with a hammer, and feed them RAW to your cats.
Method2: Clean the heads, cook them in boiling water for 5 minutes, then cool them, take away the gelatine/fat, take away the fur, crack them with a hammer, eventually extract the brains (cats looove chicken brains!), and serve them to your cats.
Nutritionaly speaking, chicken heads are basically just pieces of meat and bones (cats will not eat the bones and the bill), it is a very convenient food for your cat, it is just like feeding them meet, except that this is fantastically cheaper.
But don't rely on this alone! I encourage you to serve some cat recipes that are based on fish as well, and maybe other foods to improve the balance your homemade cat diet ... this blog is a perfect place to find free homemade cat food recipes anyway, just check the older posts or do a search in the box above ;)
Burger King® - Big King Recipe
The Burger Wars are becoming the biggest food fight since that cafeteria scene from the movie "Animal House". The two burger giants, McDonald's and Burger King, have each been cloning the other's top products in the bloody battle for the big burger buck. Burger King stepped up first with the Big King - Burger King's version of the McDonald's Big Mac. Yes, it had two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything was arranged a bit differently, and there's no middle bun in there. Then McDonald's rolled out the Big N' Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty.
Who's winning this fight by leveraging the popularity of the other company's product? Nobody, really. McDonald's chose to alter its Big N' Tasty recipe by making it smaller n' cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether. But this food fight is far from over. More recently Burger King tweaked its french fry formula in an unsuccessful attempt to steal away fans from McDonald's winning fried spuds recipe. And McDonald's has added more breakfast sandwiches to compete with Burger King's wider wake-up selection. So the war continues. And the battlefield
is splattered with ketchup.
is splattered with ketchup.
Burger Big King Recipe
Ingredients :
- Spread
- 1/4 cup mayonnaise
- 2 teaspoons French dressing
- 2 teaspoons sweet pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar1/4 teaspoon lemon juice
- 1/8 teaspoon paprika
- 1 1/2 pounds ground beef
- dash salt
- dash pepper
- 4 sesame seed hamburger buns
- 1 1/3 cups chopped lettuce
- 8 slices American cheese
- 1 to 2 slices white onion, separated
- 8 dill pickle slices
Cooking Instructions :
- Prepare the spread by combining the ingredients in a small bowl. Set this aside until you are ready to use it.
- Preheat your barbecue or indoor grill to high heat.
- Divide the ground beef into 8 even portions (3 ounces each). Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun.
- Grill the beef patties for 2 to 3 minutes per side, or until done. Lightly salt and pepper each side of the patties.
- As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or face down on the grill. Watch the buns closely so that they do not burn.
- Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1/3 cup of lettuce evenly over the spread.
- On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese.
- On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices.
- Turn the top part of the burger over onto the bottom and serve. You may also want to zap the sandwiches in the microwave, individually, for 15 to 20 seconds each.
- Serves 4.
KFC Bean Salad Recipe
- 1 16-oz can green beans (Blue Lake or some good quality)
- 1 16-oz can wax beans
- 1 16-oz can kidney beans
- 1 medium green pepper, sliced and chopped
- 1 medium-sized white onion sliced and cut up
- 1/2 cup vegetable oil
- 1/2 cup cider vinegar
- 3/4 cup sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Cooking Instructions :
Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerate overnight. Bean salad tastes better after 3 or 4 days. Makes about 7 cups.
Margarita Cupcakes
Margarita CupcakesFlavored with tequila and frosted with lime buttercream icing, these are perfect for Cinco de Mayo or any other time.
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Cooking Tips: How to easily peel Garlic Cloves
Often for people who are new to cooking peeling garlic becomes a rather difficult and messy task. I had a first hand expereince of that when I started cooking long time ago. The shell of the clove doesn’t come away without a significant amount of scraping, usually with my fingernails and I usually ended up getting chunks stuck in my nails and my fingers used to stink of garlic for a long time.Not any more!. There are a couple of simple and easy ways to peel garlic cloves. If your recipe requires that the garlic must be chopped or minced or crushed then the easiest way to peel it is to use a chefs knife or a knife that is a little wide on its sides.
First, pick off your cloves from the bulb, and lay the flat side down. Then, take your chef's knife and with one hand holding the knife handle, lay either flat side of the knife on top of the garlic clove. The garlic should be closer to the knife handle than the center of the blade. With your free hand, slap the heel of your hand down and smash (no too hard though) the side of the blade against the garlic clove. And that's it. The outer skin would have magically detached from the clove, and you now have a perfectly peeled clove ready for chopping.
If your recipe requires that the garlic cloves be used has a whole, then just soak the cloves in cold water for 10-20 minutes. The peel slips off easily, leaving the whole clove intact.
Chicken Quesadillas
Chicken QuesadillasQuesadillas are cheesy and delicious; they're much more than Mexican grilled cheese sandwiches.
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