Friday, November 12, 2010

25 Healthy Recipes for a Vegetarian (Part I)

Warm Spinach-Artichoke Dip

This recipe cuts calories by using lima beans to create a creamy texture.

Ingredients: Lima beans, light mayo, fat-free cream cheese, dry mustard, Tabasco sauce, capers, artichoke hearts, frozen spinach, mozzarella cheese, Parmesan cheese, green onions, lemon juice

Prep: 30 minutes; cook: 25 minutes


Sweet Potato and Ginger Soup

Sweet potatoes are naturally sweet, so ginger gives them a low-cal kick.

Ingredients: Sweet potatoes, fresh ginger, sugar

Prep: 10 minutes; cook: 40



Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese

Zucchini makes a great base in this appetizer because it is just as crisp as crackers or toasted bread, but contains vitamins A and C.

Ingredients: Zucchini, sun-dried tomatoes, goat cheese, chives

Prep: 15 minutes

Maple Spiced Nuts

This recipe is quick, easy, and full of heart-healthy fats.

Ingredients: Mixed nuts, maple syrup, butter, cinnamon, chili powder

Prep: 5 minutes; cook: 15; let the nuts dry for at least 10 minutes



Butternut Squash and Apple Soup

This recipe is low-cal and packed with beta-carotene.

Ingredients: Butter, Vidalia onion, garlic, apples, butternut squash, sage, nutmeg, vegetable broth, fat-free evaporated milk, crème fraîche

Prep: 15 minutes; cook: 20 minutes



Pear, Walnut, and Blue Cheese Salad

Besides being delicious, walnuts are full of omega-3 fatty acids.

Ingredients: Bibb lettuce, pears, orange juice, red onion, blue cheese, walnuts, cranberry sauce, balsamic vinegar, sugar, ginger

Prep: 15 minutes



Pumpkin Ravioli

The combination of sweet pumpkin and cheesy Parmesan makes a winning entrée.

Ingredients: Canned pumpkin, Parmesan cheese, wonton wrappers, vegetable broth, butter, parsley

Prep: 20 minutes; cook: 20 minutes

Sourdough Stuffing With Roasted Chestnuts

Eliminating sausage from this recipe cuts down on saturated fat.
Ingredients: Sourdough bread, roasted chestnuts, butter, yellow onion, carrots, celery, Granny Smith apples, parsley, thyme, sage, eggs, vegetable broth
Prep: 30 minutes; cook: 1 hour 15 minutes


Cheesy Squash Casserole

Low-fat dairy products allow you to enjoy this Thanksgiving favorite guilt free.

Ingredients: Yellow squash, onion, margarine, flour, skim milk, reduced-fat cheddar cheese, breadcrumbs

Prep: 20 minutes; cook: 20–25 minutes

Three-Cheese-and-Sage Ravioli

The name of this dish may be deceiving—it also contains vitamin-rich Swiss chard.

Ingredients: Shallots, red Swiss chard, part-skim ricotta cheese, goat cheese, Parmesan cheese, sage, wonton wrappers, pesto
Prep: 30 minutes; cook: 10 minutes


Roasted Squash Stuffed With Corn Bread Dressing

This hearty dish will satisfy your need for comfort food while still sneaking in plenty of seasonal veggies.
Ingredients: Maple corn bread, acorn squash, cranberries, currants, onion, celery, carrots, sage, garlic, vegetable broth, pecans, parsley
Prep: 1 hour 35 minutes; cook: 30 minutes
Sources: http://www.healthy.com

Thursday, October 28, 2010

Resep Membuat Pisang Goreng Pasir dan Ayam Goreng Kentucky

Resep dan cara membuat PISANG GORENG PASIR:
  • 15 buah pisang kepok kuning
  • 250 g tepung fried chicken, ayak
  • 5 sdm susu bubuk
  • 5 sdm gula bubuk
  • 250 g air
  • 250 g tepung roti kasar, ayak
  • Minyak goreng padat
  •  
Cara membuat:
  • Kupas pisang, iris membujur lima bagian tidak terputus hingga berbentuk seperti kipas. Sisihkan.
  • Campurkan tepung fried chicken, susu, dan gula serta air, aduk rata. Di wadah terpisah, siapkan tepung roti. Sisihkan.
  • Secara berturut-turut, celupkan pisang ke dalam campuran tepung roti dan campuran tepung terigu. Lakukan hal yang sama pada setiap pisang hingga tiga kali.
  • Goreng pisang dalam Minyak goreng padat banyak hingga permukaannya kuning kecokelatan. Angkat.Tiriskan.
  • Sajikan segera.
Untuk 15 potong
Kalori per potong 217
Oiya.. anda juga bisa bereksperimen dengan meodifikasi varian ini dengan toping aneka macam rasa. Bisa dicoba toping susu, coklat meses atau bumbu tabur gepukfood yang ada 35 rasa yang biasa digunakan sebagai bumbu snack. nyam…nyam… tambah enak rasanya. Saya menulis resep inipun sambil menelan ludah.

Resep Ayam Goreng Bumbu Tepung

  • 500 gram brokoli, ambil berdasarkan pucuknya, cuci dan rendam dengan air garam
Adonan tepung :
Saus pedas :
  • 1 sdm margarin
  • 2 siung bwg putih, cincang halus
  • 1 wortel, serut kasar
  • 1 btg bwg daun, ambil putihnya, iris halus
  • 100 ml kaldu
  • 6 sdm saus cabai botol
  • 1/2 sdt garam
  • 1/2 sdt merica bubuk
  • 1/2 sdt gula pasir
  • 1 sdt maizena, larutkan dgn sedikit air
Cara membuat :
  • Celupkan brokoli dlm adonan tepung bumbu ayam goreng, goreng dlm minyak beku atau minyak padat banyak dan panas hingga kuning keemasan, angkat. Tiriskan.
  • Saus : Lelehkan margarin, tumis bwg putih hingga harum, masukkan wortel, daun bwg, saus cabai, dan kaldu, didihkan. Bubuhi garam, merica, gula pasir.
  • Masukkan larutan maizena, aduk rata, masak hingga semua matang, angkat & siap dijual.

 Resep Ayam Kentucky
BAHAN:
  • 1 ekor ayam, potong 8 bagian
  • 1 sdm air jeruk nipis
  • 2 sdm minyak goreng
  • 1 sdt garam
  • 1 sdt gula pasir
  • 2 putih telur, untuk pencelup
  •  
BUMBU HALUS:
  • 3 siung bawang putih
  • 3 butir kemiri, sangrai
  • 1 sdt ketumbar, sangrai
  • 1 cm jahe
  • 3 sdt cabai bubuk (bisa dikurangi atau ditiadakan jika utk anak-anak)
  • 1 sdt merica
TEPUNG PELAPIS:
  • 200 gr tepung terigu
  • 20 gr tepung maizena
  • 20 gr tepung beras
  • 1 sdt soda kue
  • 1/8 sdt ketumbar bubuk
  • 1/8 sdt pala bubuk
  • 1 sdt garam
  • ½ sdt merica bubuk
  • 1 sdt cabai bubuk (bisa dikurangi atau ditiadakan jika utk anak-anak)
CARA MEMBUAT:
  • Lumuri ayam dengan air jeruk nipis, sisihkan. Panaskan minyak goreng dalam wajan, tumis bumbu halus hingga harum, tambahkan garam dan gula, aduk sampai bumbu matang.
  • Masukkan ayam, masak sampai berubah warna. Tutup wajan. Ungkep ayam hingga air mengering, angkat, tiriskan.
  • Tepung : campur tepung terigu, tepung maizena, tepung beras, soda kue, ketumbar bubuk, pala bubuk, garam, merica bubuk dan cabai bubuk, aduk hingga tercampur rata, sisihkan.
  • Kocok putih telur menggunakan garpu hingga berbusa. Bersihkan bumbu-bumbu yang menempel pada ayam, celupkan ayam ke dalam kocokan putih telur, lalu gulingkan pada tepung pelapis. Ulangi lagi proses ini sekali lagi, lalu simpan ayam dalam lemari es selama ± 1 jam agar tepung melekat dengan sempurna.
  • Panaskan minyak goreng yang banyak dalam wajan di atas api besar, masukkan ayam berbalut tepung, goreng hingga berwarna kuning kecoklatan, angkat, tiriskan. Lakukan hingga ayam habis.
  • Sajikan ayam selagi panas.

Tuesday, October 26, 2010

Resep masakan serba ayam (bag. 2)

Resep Masakan - Ayam Goreng Terasi

Bahan :

  • 1 ekor ayam potong kecil kecil
  • 1 bawang putih potong kecil kecil
  • 1 sdk teh garam
  • 1 btg serai, ambil bagian putihnya saja.
  • 1 cabai merah, buang bijinya
  • 1 tomat merah, iris tipis
  • minyak goreng secukupnya
Cabe :
  • 8 buah cabai merah
  • 5 cabai merah rawit
  • 3 siung bawang putih
  • merica butir secukupnya
  • 1 1/2 sdk teh terasi goreng
  • garam secukupnya
Cara memasak :
  • Balur ayam dengan garam dan bwang putih hingga rata
  • Goreng ayam hingga kuning kecoklatan kemudian angkat
  • Tumis serai dan cabai hingga layu dengan 4 sdk minyak goreng
  • Masukkan tomat dan bumbu halus lainnya, masak hingga harum
  • Masukkan ayam goreng, aduk hingga rata
  • Angkat dan sajikan kepada keluarga

Resep Masakan Soto Ayam
 Bahan :
  • 1 ekor ayam (yang agak besar)
  • 4 btg Daun bawang (potong kecil - kecil)
  • 3 btg Seledri (potong kecil - kecil)
  • 2 sdm Kecap manis
  • 1/2 sdt Cuka
  • 100 gr Keripik kentang
  • 100 gr Soun (rendam air panas, tiriskan)
  • 4 btr Telur ayam (direbus, kulitnya dikupas)
  • 2 sdm Bawang goreng
  • Bumbu penyedap dan minyak goreng secukupnya

Bumbu yang dihaluskan :

  • 5 siung Bawang merah
  • 8 siung Bawang putih    
  • 1/2 jari Jahe    
  • 1 sdt Merica    
  • Garam secukupnya    

Cara Memasak : 
 
  • Ayam direbus hingga empuk, pisahkan dari kaldunya.
  • Ambil kaldu secukupnya ± 2 1/2 liter.
  • Potong ayam tipis - tipis, goreng hingga setengah kering, tiriskan.
  • Bumbu yang sudah dihaluskan ditumis sampai harum.
  • Tambahkan kaldu ayam, masak hingga mendidih.
  • Tambahkan daun bawang, kecap, cuka dan bumbu penyedap, aduk sebentar dan angkat.
  • Taruh soun, ayam, dan telur dalam mangkok.
  • Beri kuah kaldu ayam tadi, taburi bawang goreng dan irisan seledri.
  • Tambahkan air jeruk nipis, sajikan dengan keripik kentang.

Untuk Sambal Soto :  
Haluskan bumbu yang terdiri dari :
  • 5 buah Cabe merah (direbus)
  • 10 buah Cabe rawit (direbus)
  • 3 btr Kemiri (digoreng)
  • 1 siung Bawang putih (digoreng)
  • Tambahkan garam dan gula pasir secukupnya.
  • Tambahkan air ± 4 sdm, siap disajikan dengan soto.

Resep Masakan Ayam Penyet
Bahan:
  1. ½ kg ayam yang berkulit
  2. 100 ml air
  3. ¼ sendok teh merica bubuk
  4. Minyak untuk menggoreng
Bumbu yang dihaluskan:
  1. 2 siung bawang putih
  2. ½ sendok teh garam
  3. ¼ sendok teh ketumbar
  4. Sedikit kunyit bubuk
Sambal:
  1. ¼ sendok teh garam
  2. ½ sendok teh gula pasir
  3. 5 cabai rawit merah
  4. Sedikit terasi
  5. ½ buah tomat
Cara Membuat Resep Masakan Ayam Penyet:


  1. Campur ayam dengan bumbu halus, merica bubuk dan air. Masak dalam wajan tertutup sampai air habis. Dinginkan.
  2. Ulek garam, terasi, gula dan cabai rawit merah, kemudian tambahkan potongan tomat, tekan – tekan supaya tomat agak hancur.
  3. Goreng ayam dalam minyak panas sampai agak kering.
  4. Panas-panas, taruh ayam dalam cobek, tekan dengan ulekan. Hidangkan dengan nasi panas dan lalapan.

Resep Ayam Panggang Bumbu Rujak
Bahan:
2 ekor ayam kampung, 1 ayam biarkan utuh untuk dijadikan ingkung
Bumbu:
  1. 1 butir kelapa diambil santan secukupnya
  2. Daun salam, lengkuas, serai dan daun jeruk, jahe
Bumbu yang dihaluskan:
  1. 6 buah cabai merah
  2. 3 siung bawang putih
  3. 7 siung bawang merah
  4. 4 butir kemiri
  5. 2 ruas kunyit
  6. 1 sendok makan ketumbar
Cara Membuat Resep Masakan Ayam Panggang Bumbu Rujak:

  1. Goreng bumbu yang sudah dihaluskan sampai harum, masukkan ayam yang utuh.
  2. Tuangi santan sedikit demi sedikit sampai agak kental.
  3. Setelah setengah matang, panggang di atas arang/oven, lalu sebentar-sebentar tuangi sisa bumbu sampai habis, ditambah minyak.
  4. Setelah cokelat, diangkat.
Resep Ayam Saus Tiram
Bahan:
  1. 1 ekor ayam
  2. 2 siung bawang putih dihaluskan
  3. 1 cm jahe diiris halus
  4. 1 sendok makan saus tiram
  5. 1 sendok makan kecap asin
  6. Garam secukupnya
  7. Merica secukupnya
  8. 100 cc air
  9. Biji wijen putih secukupnya
  10. Minyak sayur
Cara Membuat Resep Masakan Sayap Ayam Saus Tiram:

  1. Bumbui sayap ayam yang telah dibersihkan dengan garam. Goreng sayap ayam sampai matang, angkat sisihkan.
  2. Ambil minyak sisa menggoreng ayam sebanyak 3 sendok makan.
  3. Tumis bawang putih dan jahe sampai harum kemudian masukkan sayap.
  4. Aduk-aduk, tambah kan saus tiram, kecap asin, gula pasir aduk-aduk lagi.
  5. Tambahkan air masak sampai kuah mongering dan meresap, angkat dan taburi sajian dengan biji wijen putih di atasnya.
Resep Ayam Bumbu Bali
Bahan:
  1. 1 ekor ayam dipotong 20 bagian
  2. 1 cm lengkuas digeprak
  3. 2 lembar salam
  4. 3 lembar daun jeruk
  5. 2 buah tomat masing-masing potong 8 bagian
  6. 2 sendok makan kecap manis
Bumbu yang dihaluskan:
  1. 7 buah cabai merah
  2. 4 siung bawang putih
  3. 5 siung bawang merah
  4. 2 cm jahe
  5. 3 butir kemiri
  6. ½ sendok teh terasi yang telah digoreng
Cara Membuat Resep Masakan Ayam Bumbu Bali:

  1. Ayam yang telah dipotong dan dibersihkan diberi garam, diamkan sebentar, goreng setengah matang, sisihkan.
  2. Tumis bumbu yang dihaluskan hingga harum, masukkan lengkuas, salam, daun jeruk, tomat dan kecap manis.
  3. Masukkan ayam yang telah digoreng, masak hingga tomat hancur dan bumbu meresap ke dalam ayam, siap dihidangkan.
Resep Masakan Ayam Nanas
Bahan:
  1. 2 sendok makan minyak goreng
  2. 5 siung bawang merah, iris tipis
  3. 3 siung bawang putih, iris tipis
  4. 1 jari kunyit, iris tipis
  5. 2 batang serai, ambil bagian yang putih, memarkan
  6. ¼ sendok teh terasi bakar
  7. 1 bungkus bumbu inti kokita B
  8. 1 ekor ayam kampung, potong 8-12 bagian
  9. 1 liter air
  10. 2 sendok makan kecap manis
  11. 1 sendok teh gula pasir
  12. 1  sendok teh merica bubuk
  13. 2 sendok teh garam
  14. 1 buah nanas, kupas, potong-potong
Cara Membuat Resep Masakan Ayam Masak Nanas:


  1. Tumis bawang merah, bawang putih, kunyit dan serai hingga harum dan layu.
  2. Masukkan potongan ayam, aduk hingga kaku.
  3. Tuangi air, tambahkan kecap, garam, gula dan merica.
  4. Masak dengan api sedang hingga ayam lunak dan kuahnya tinggal setengah bagian.
  5. Masukkan potongan nanas, didihkan. Angkat. Sajikan hangat.

Resep Masakan Ayam Bumbu Tongseng
Bahan:
  1. 1 ekor ayam, potong jadi 12
  2. 1 ruas jari lengkuas, memarkan
  3. 2 lembar daun salam
  4. 1000 cc air
  5. 8 siung bawang merah, iris halus
  6. 10 buah cabai rawit
  7. 1 buah tahu putih, potong dadu
  8. 4 sendok makan kecap manis
  9. Minyak secukupnya untuk menumis
Bumbu yang dihaluskan:
  1. 3 siung bawang putih
  2. 1 sendok teh ketumbar
  3. 1 ruas jari jahe
  4. Garam, merica secukupnya
Cara Membuat Resep Masakan Ayam Bumbu Tongseng:

  1. Tuumis bumbu yang dihaluskan sampai harum. Tambahkan lengkuas, daun salam, bawang merah. Masak sebentar.
  2. Tambahkan bahan lain. Masak sampai ayam matang. Angkat dari atas api.
  3. Siap disajikan.
Resep Masakan Sup Ayam Kacang
Bahan:
  1. 1 sendok makan mentega
  2. 20 gram bawang bombai, cincang
  3. 300 gram daging ayam, potong-potong
  4. 1 liter air
  5. ½ sendok teh bumbu kari bubuk
  6. 1 sendok teh merica bubuk
  7. 1 sendok teh pala bubuk
  8. 2 sendok teh garam
  9. 200 gram kentang, potong kecil
  10. 100 gram kacang merah kalengan
  11. 100 gram chickpea, rebus hingga lunak
  12. 50 gram white bean, rebus hingga lunak
  13. 100 gram kembang kol, potong kecil
  14. 1 buah tomat merah, potong-potong
Cara membuat Resep Masakan Sup Ayam Kacang:

  1. Tumis bawang bombai hingga layu
  2. Masukkan daging ayam, aduk hingga kaku.
  3. Tuang air dan beri bumbu. Didihkan dengan api kecil hingga ayam lunak
  4. Masukkan kentang, kacang-kacangan, kembang kol dan wortel.
  5. Masak hingga seluruhnya lunak.
  6. Angkat, sajikan hangat.

Saturday, October 9, 2010

Aneka resep masakan serba ayam

Resep Ayam Goreng Mbok Berek
Bahan :
1 ayam yg gemuk dan muda
8 bawang merah
3 siung bawang putih
1 ibu jari langkuas
4 lembar daun salam
garam secukupnya
air kelapa
minyak utk menggoreng
Cara membuatnya :
Ayam setelah dibersihkan dibelah dua. Taruh di wajan, bubuhi bumbu-2 ( 2 macam bawang dan garam ) yg telah ditumbuk halus.
Langkuas dipukul sampai pecah-pecah, salam dibiarkan utuh. Tuangi air kelapa, tutup wajannya, godok dgn api besar. Jika sudah mendidih apinya dikecilkan.
Godok sampai ayamnya empuk. Lalu goreng dgn minyak yg panas sekali.

KFC Extra Crispy
  • 1 ekor ayam utuh potong2 menjadi beberapa bagian
  • 6-8 cangkir shortening ( minyak beku )
Bahan2nya :
  • 1 butir telu yang sedang besarnya
  • 1 cangkir susu
  • 2 cangkir tepung serba guna
  • 2 1/2 sendok teh garam
  • 3/4 sendok teh merica bubuk
  • 3/4 sendok teh MSG
  • 1/8 sendok teh Bawang Putih bubuk
  • 1/8 sendok teh soda kue
Cara buat :
  • Buang gelambir2 lemak yang terdapat pada ayam.
  • Panaskan miyak terlebih dahulu didalam- wajan atau wadah untuk menggoreng sampai panasnya mencapai 350 derajat{dikira2 aja panasnya)
  • Campurkan susu dan telur. Aduk2 biar rata. Sisihkan
  • Campurkan tepung, garam, lada , MSG, bawang putih bubuk dan soda kue
  • Letakkan masing-masing potongan ayam ke serbet agar kelebihan cairan dari ayam bisa dihilangkan.
  • Celupkan potongan2 ayam tersebut kedalam campuran telur dan susu lalu guling2kan ayam dengan campuran tepung kering, celupkan kembali ke dalam campuran telur dan susu, lalu guling2kan kembali
  • Amati masing-masing potongan ayam apakah sudah berlapis tepung dengan baik.
  • Sisihkan ayam yang sudah terlapis tepung pada piring
  • Masukan potongan2 ayam yang sudah terlapis tepung kedalam miyak yang sudah panas tadi
  • Gorenglah minimal 4 potong ayam selama 12-15 menit, atau sampai kecoklatan 

Resep Lezat Mie Ayam 
Bahan - bahan :
1/2 kg mie ayam (siap dibeli di pasar)
100 ml Minyak ayam
100 ml Kecap asin
300 gr Daging ayam direbus dan dipotong kotak
3 sdm Kecap manis
2 sdm Kecap Ingris
2 batang Daun bawang dirajang
Caisin, penyedap dan bawang goreng secukupnya.

Bumbu yang diperlukan :
3 siung Bawang putih
5 buah Bawang merah
1 sdt Ketumbar
3 cm Kunyit
3 cm Jahe
4 butir Kemiri

Bahan untuk membuat Kaldu:
2 liter Air
1/2 kg Tulang ayam
1 sdt Garam
1/2 sdt Lada bubuk

Cara membuat :

Kaldu: air direbus hingga mendidih, masukkan tulang ayam, rebus dengan api kecil hingga kaldu beraroma harum. Tambahkan lada bubuk dan garam.
Tumis bumbu yang dihaluskan hingga harum dan matang, masukkan ayam, tumis hingga bumbu menyerap ke dalam ayam,tambahkan penyedap, tumis sebentar, angkat, sisihkan.
Masukkan 2 sdm minyak ayam ke dalam mangkok, 1/4 sdt penyedap.
Rebus mie dan caisin yang telah dirajang hingga matang, angkat dan letakkan di dalam mangkuk yang telah terisi dengan bumbu, masukkan ayam 2 sdm.
Taburkan bawang goreng dan daun bawang yang telah dirajang.

Note :
Kunci kelezatan mie ayam ada pada minyak ayamnya.
Cara membuat: ambil kulit ayam dan lemaknya, panaskan dengan api kecil diatas penggorengan, tambahkan 2 siung bawang putih digeprak, panaskan hingga seluruh minyak keluar dari kulit dan lemak ayam, minyak siap untuk digunakan.Sumber dari Claudie Lum

Ayam Goreng
Bahan - Bahan :
1 ekor ayam agak besar
1/2 kg kacang mede
3 s.m wijen
minyak untuk menggoreng

bumbu-bumbu :

1 s.m gula & ang ciu
2 s.m tepung maizena
1 s.t garam
1/2 s.t lada
1 btr telur

Cara memasaknya :
1. Bersihkan ayam dan buang tulangnya, masukkan bumbu-bumbunya diamkan selama 15 menit
2. Siapkan kacang mede yang sudah dicincang halus, dan wijen dalam sebuah piring lalu lumuri ayamnya.
3. Panaskan minyak dalam kuali, setelah panas masukkan ayamnya dan digoreng sampai warna kuning  kecoklat-coklatan.
4. Dapat dihidangkan dengan sambal bajak atau saus tomat


Ayam Goreng Tepung
Bahan:
200 gr daging ayam
2 siung bawang putih, haluskan
garam dan merica bubuk secukupnya
100 gr tepung maizena
minyak goreng secukupnya

Cara Membuat:
Iris daging ayam, beri bawang putih halus, garam dan merica bubuk secukupnya
Taburi tepung maizena hingga rata, lalu goreng dalam minyak panas hingga matang. angkat
Hidangkan bersama irisan jeruk nipis dan saus tomat.

Resep Bahan Ayam Bakar Taliwang :
  • ayam kampung ukuran sedang 1 ekor
  • santan kental 150 ml
  • minyak goreng 2 sendok makan
Resep Bumbu Halus Ayam Bakar Taliwang :
  • bawang putih 3 siung
  • kemiri 2 butir
  • cabai mate (cabai besar kering) 3 buah
  • cabai rawit 5 buah
  • terasi 1/2 sendok teh
  • gara secukupnya

Cara Membuat Ayam Bakar Taliwang :
  1. Bersihkan ayam, belah bagian dada dan keluarkan isi perutnya.
  2. Lumuri ayam dengan sedikit garam hingga rata.
  3. Tusuk Ayam dengan bambu, goreng hingga setengah matang. Angkat dan tiriskan.
  4. Panggang di atas bara api hingga matang sambil sesekali dibalik. Angkat dan sisihkan.
  5. Bumbu : Panaskan minyak, tumis bumbu halus hingga harum. Tuang santan, masak hingga mendidih dan matang. Angkat.
  6. Pukul ayam hingga memar jangan sampai hancur. Oles permukaannya dengan bumbu hingga rata.
  7. Panggang ayam hingga bumbu meresap sambil sesekali diolesi bumbu. Angkat.
  8. Sajikan.

Thursday, September 23, 2010

30 Days to More Satisfying Sex

Is your sex life grand or bland? Try these tips for a more fulfilling experience

Day 1
Sure, long and slow is lovely, but there’s something to be said for the five-minute romp. When time is scarce, shoot for an unusual location, like the shower or kitchen, and you may find yourself more turned on than usual.




Day 2
Obesity can alter your hormonal balance, possibly dampening desire. And clogged arteries contribute to conditions like erectile dysfunction.
Arteries clogged with saturated fat don't bring as much blood to the genital area for arousal purposes. Hence the correlation between heart disease and erectile dysfunction.

But excess weight also messes with your hormones. "Obesity can shift the balance between estrogen and testosterone," says Michael Krychman, MD, executive director of the Southern California Center for Sexual Health and Survivorship Medicine in Newport Beach, Calif. And low testosterone can bring down your sex drive.
Nutrition counts too. For example, an iron deficiency can lead to fatigue, which in turn can lead to low libido. (Eat your broccoli!)



Day 3

Run with it
Cardiovascular activity—whether it’s a jog or an aerobics class—increases circulation, and therefore blood flow to the genitals, making sex more pleasurable for you and your mate.

1. Get plenty of exercise

If you want to be "hot-blooded," then improve your circulation. Physical fitness can increase blood flow, which in theory can make sex more pleasurable since sexual arousal for both men and women involves increased blood flow to the genital area. And that can increase desire itself—if it feels great, you tend to want to do it more.
Exercise boosts endorphins, which lift your mood, and it can increase your energy. Not to mention that being toned makes some people feel sexier.

Day 4

Phone it in
Traveling for work? Phone sex is a great way to keep things steamy, even if you’re miles apart.
Sure, it sounds NC-17, but phone sex can be a great way for couples to bond when apart. You don’t need to turn into a phone-sex operator. Your man just wants to feel connected to you like he does when you’re actually in bed.
First, dim the lights and slip into something sexy. Start by telling your husband what you’re wearing, where you are, etc. Talk about the last time you had sex or what you would be doing to him if you were home. If the goal is an orgasm, describe what you’re doing to yourself, and ask him to do the same. Just relax and have fun!

Day 5

Stay fun
If you’re trying to get pregnant, it’s easy to forget that sex wasn’t always so much work. Doing everything but—giving a massage, focusing on touch—can help make it fun again.

When sex becomes more about peeing on sticks than pleasure, try these tricks.
Forget your cycle. That magic window of ovulation can also be a desire-stifling trap. Remember, your sex drive isn’t completely linked to your egg release, so don’t cut off the action when your fertility ebbs. Having sex when you want to all month long will take some of the pressure off.
Do everything but. Give each other a massage, and have intimate contact beyond the bedroom. Long, strong hugs daily will make a difference.
Embrace your imagination. Fantasizing about someone else isn’t a form of cheating. If it spices things up—and it usuallydoes—it’s perfectly OK.

 Day 6

Relax
Overworked, exhausted—and that’s before you leave the house in the morning. Setting aside just a little bit of relaxation time with your partner can bring back the fireworks.
"How about a simple vacation? How about communicating with your partner?" suggests Irwin Goldstein, MD, director of San Diego Sexual Medicine and editor in chief of The Journal of Sexual Medicine. "People are overworked and stressed, and they translate their overworked, stressed lives to a lousy sex life."


Day 7

Ditch routine
What do a towel, phone messages, and a fantasy jar have in common? They can all help you spice up an otherwise lackluster love life.





Day 8



Understand your orgasm
Find out the different ways you and your partner can climax, and why the G-spot may be hot—or not.
An orgasm is a rush of pleasure that usually comes from contractions of the muscles in the vagina, anus, and abdomen. It can feel like light pops, waves, vibrations, an explosion, or anything in between.

During an orgasm, several areas in your brain are active, leading to the release of the hormones serotonin and oxytocin. Experts believe this could lead to a boost in happiness, bonding with your partner, or a reduction in stress.
Orgasm intensity varies from time to time and from person to person. Hormones may play a role, sexologists say. Some women report feeling more desire at certain points in their cycle, which could make an especially satisfying orgasm more likely.
The difference between clitoral and vaginal orgasms is where you are being stimulated. These orgasms may feel very different to some women—fuller and deeper during intercourse, say, but more focused on your genitals if you masturbate by touching your clitoris. But experts say what’s going on in your body is about the same. It’s all caused by clitoral stimulation.
“Though the tip is usually the most sensitive part by far, research shows that most of the clitoris is erectile tissue inside a woman’s body,” explains sex educator Dorian Solot. “So when internal stimulation feels good, it’s the nerves and erectile tissue of the clitoris that are being stimulated. Now that we understand this, we realize there’s really only one kind of orgasm.” (A man, by the way, can have an orgasm if his penis or his prostate is stimulated. The sensation is usually, but not always, strongest in the genital area. “Men are more similar that way than women,” says sex researcher Beverly Whipple, PhD, professor emerita at Rutgers University.)
The G-spot may be a hot spot—or not. Also known as the urethral sponge, the G-spot is an area about 2 inches inside the vagina toward the belly side. It wraps around the urethra, swelling with fluid during arousal. If sufficiently stimulated, it can be felt through the vaginal wall. But it doesn’t always feel good. (The G-spot got its name from American gynecologist Ernst Grafenberg.)
Multiple orgasms are two or more in a row before a woman returns to her pre-orgasmic state. But each one has its own buildup, Solot says. “It’s not the same as one big orgasm with a bunch of after-shocks.” Plenty of women say they’re blissfully satisfied with a single good one. Others may find that they’re too sensitive to have more than one in a short period.
(By Kara Jesella:: sources: www.health.com)

Be continued next blog, stay tune!

Wednesday, July 21, 2010

Italian Pizza

Shrimp Alfredo Pizza

Ingredients

  • 1  (1.6-ounce) package dry Alfredo sauce mix
  • 1  pound  unpeeled medium-size fresh shrimp
  • 3  bacon slices
  • 1  medium onion, thinly sliced
  • 2  garlic cloves, minced
  • 1  teaspoon  dried oregano
  • 1/4  teaspoon  pepper
  • 1  (16-ounce) package prebaked Italian pizza crust
  • 1/3  cup  shredded Parmesan cheese
  • 1  (8-ounce) package shredded mozzarella cheese
  • 2  plum tomatoes, chopped
  • 1  teaspoon  dried parsley
 

Preparation

Prepare Alfredo sauce according to package directions. Set aside.
Peel shrimp, and devein, if desired. Set aside.
Cook bacon in a nonstick skillet until crisp; remove bacon, reserving drippings in skillet. Drain bacon on paper towels; crumble and set aside.
Add onion and garlic to skillet, and sauté over medium-high heat 3 minutes or until tender. Add shrimp, and sauté 2 minutes. Stir in oregano and pepper. Remove from heat.
Place crust on a baking sheet; spread with Alfredo sauce. Sprinkle evenly with shrimp mixture, bacon, Parmesan cheese, and remaining ingredients.
Bake at 400° for 12 minutes or until cheese is melted. Let stand 5 minutes before serving.
Note: For testing purposes only, we used Boboli for prebaked Italian pizza crust.

Delfina's Carbonara Pizza

Ingredients

  • Dough
  • 1  teaspoon  (slightly rounded) fresh yeast
  • 1 1/2  teaspoons  extra-virgin olive oil
  • 30  ounces  (about 6 cups) "00" flour, preferably Caputo*, or all-purpose flour
  • 3  tablespoons  kosher salt
  • Carbonara Topping
  • 8  or 9 green onions
  • 9  ounces  coarsely chopped guanciale (cured pork cheek) or pancetta
  • 1 1/2  cups  coarsely grated pecorino romano
  • Freshly ground black pepper
  • 9  tablespoons  heavy cream
  • 3  eggs

Preparation

1. Make dough: Put yeast, oil, and 2 cups plus 1 tbsp. cold tap water in bowl of a stand mixer and mix, using dough hook, on lowest speed, 5 minutes or until yeast has completely dissolved. Add flour and mix another 8 minutes.
2. Cover bowl loosely with a dampened towel and let dough rise 20 minutes.
3. Add salt and mix on low speed until incorporated and dissolved, about 7 minutes.
4. Turn dough onto a lightly floured work surface and cut into 6 equal portions. Roll each portion with a circular pressing motion into a tight ball. Place on a lightly floured baking sheet.
5. Cover tightly with plastic wrap and let rise at least 4 hours at warm room temperature. Dough balls have risen properly when they are soft, pillowy, and full of air.
6. Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.
7. Make toppings: Cut green onions into long slivers, soak in cold water for 20 minutes, and drain in a colander. Set aside.
8. Bring a small pot of water to a boil, add guanciale, and boil until softened, about 5 minutes. Drain and set aside.
9. Working with 1 dough ball at a time (keep the rest tightly covered), set on a well-floured pizza peel or baking sheet. To stretch into an 11- to 12-in. circle, first tap down the center of the ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips. Then pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch. Drape the dough over the backs of your hands and gently stretch outward, rotating periodically. Flop the stretched dough down onto the pizza peel.
10. Spread about 1/2 cup pecorino evenly over dough. Top with a third of green onions, then a third of guanciale. Grind on some pepper and drizzle with 3 tbsp. cream. Give the peel a good shake every few seconds to keep dough from sticking.
11. Plant tip of pizza peel (or long edge of baking sheet) on pizza stone and shove pizza quickly onto stone (or preheated sheet). Bake 2 minutes, then remove from oven with pizza peel or baking sheet, crack an egg onto center, gently push back into oven from peel with your fingers, and bake 3 minutes more. Just before serving, drag a knife through the egg to spread it around.
12. Repeat with 2 dough balls and remaining toppings (top remaining 3 dough balls differently or freeze).
Make ahead: Form dough into balls (through step 4) and chill overnight, tightly covered with plastic wrap, instead of letting rise on counter (it will rise slowly in the fridge). You can also freeze dough for up to 2 weeks (let chilled or frozen dough come to room temperature before stretching).
*Find at well-stocked grocery stores and Italian markets.
Note: Nutritional analysis is per slice.

Nutritional Information

Calories:160 (46% from fat)
Protein:6.5g
Fat:8.2g (sat 4)
Carbohydrate:14g
Fiber:0.6g
Sodium:680mg
Cholesterol: 48mg
 
 

Clam Pizza with Salad Topping

Ingredients

  • 20  ounces  store-bought pizza dough
  • 1  pound  chopped clams, drained well (about 2 cups), or 4 dozen littlenecks, shucked and drained well
  • 4  cloves garlic, minced
  • 1/4  teaspoon  dried red-pepper flakes
  • 1/2  teaspoon  salt
  • 4  tablespoons  olive oil
  • 2  quarts mixed salad greens (about 6 ounces)
  • 3/4  cup  halved cherry tomatoes (about 1/4 pound)
  • 1 1/2  teaspoons  wine vinegar
  • 1/4  teaspoon  fresh-ground black pepper

Preparation

1. Heat the oven to 425°. Oil two 12-inch pizza pans or large baking sheets. Press the pizza dough into an approximately 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, about 10 minutes.
2. Meanwhile, line a strainer with several paper towels. Put the drained clams in the strainer and press gently to remove excess moisture.
3. Spread the clams on the partially baked pizza crusts, sprinkle with the garlic, red-pepper flakes, and 1/4 teaspoon of the salt, and drizzle with 3 tablespoons of the oil. Bake the pizzas for 8 to 10 minutes. Do not overcook or the clams will toughen.
4. Meanwhile, in a large bowl, toss the greens with the cherry tomatoes, the remaining 1 tablespoon oil, the vinegar, the remaining 1/4 teaspoon salt, and the black pepper. Remove the pizzas from the oven and top with the salad.
Plenty of Dough: If you're unable to find pizza dough in the refrigerator section of your supermarket, pizza places will often sell it to you by the pound. Just ask.
Wine Recommendation: Pinot grigio outsells other white wines in Italian restaurants by more than two to one, and this is the kind of dish that really shows why. Crisp, clean, and light, a good pinot grigio will nicely highlight the clams and tomatoes.

Italian-Style Pizza Pot Pie

Ingredients

  • 3/4  pound  ground round
  • 1/4  pound  mild Italian sausage, casings removed
  • 1  small onion, chopped
  • 2  garlic cloves, minced
  • 1  (8-oz.) package sliced fresh mushrooms
  • 1  (26-oz.) jar tomato-and-basil pasta sauce
  • 1/2  teaspoon  dried Italian seasoning
  • 1/4  teaspoon  salt
  • 1  (13.8-oz.) package refrigerated pizza crust dough
  • Parchment paper
  • 1  cup  (4 oz.) shredded Italian five-cheese blend

Preparation

1. Preheat oven to 450°. Cook ground round and sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain beef mixture, reserving 1 tsp. drippings in skillet. Reduce heat to medium.
2. Sauté onion in hot drippings 2 minutes. Add garlic, and cook 1 minute or until tender. Add mushrooms, and sauté 8 to 10 minutes or until most of liquid has evaporated. Stir in beef mixture, pasta sauce, Italian seasoning, and salt. Bring to a light boil, and simmer 5 minutes.
3. Meanwhile, unroll dough on a lightly floured piece of parchment paper. Invert 1 (9-inch) round baking dish or pie plate onto center of dough. Cut dough around edge of baking dish, making a 9-inch circle. Remove excess dough around baking dish; cover and chill, reserving for another use, such as Cinnamon Nuggets. Remove baking dish.
4. Pour beef mixture into baking dish, and sprinkle with cheese. Immediately top with dough circle. Cut an "X" in top of dough for steam to escape. Place baking dish on an aluminum foil-lined baking sheet.
5. Bake at 450° for 16 to 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Pillsbury Classic Pizza Crust.
Piecrust-Topped Pizza Pot Pie: Substitute 1/2 (15-oz.) package refrigerated piecrusts for pizza dough. Proceed with recipe as directed, omitting Step 3. (Place entire piecrust over filling in baking dish in Step 4; press crust onto edge of dish to secure. Edges of crust will hang over sides of dish. Tuck excess crust under sides of dish, if desired.)

Mushroom, Zucchini, and Swiss-Cheese Pizza

Ingredients

  • 2  pounds  store-bought or homemade pizza dough
  • 3  tablespoons  olive oil
  • 1  zucchini, halved lengthwise and cut crosswise into thin slices
  • 1  pound  mushrooms, sliced thin
  • 1  teaspoon  salt
  • 1/2  teaspoon  fresh-ground black pepper
  • 1  teaspoon  dried thyme
  • 1/2  cup  dry white wine
  • 1/2  pound  Swiss cheese, grated (about 2 cups)
  • 1/4  cup  grated Parmesan

Preparation

1. Heat the oven to 425°. Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, 10 to 15 minutes.
2. Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, until almost tender, about 3 minutes. Transfer to a small bowl. Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
3. Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, until the vegetables are tender and all the wine has evaporated, about 5 minutes more.
4. Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan and bake until the cheese melts, about 10 minutes.
Wine Recommendation: Nebbiolo is the grape of great Italian wines such as Barolo and Barbaresco. You can enjoy its complex mushroom, spice, rose-petal, and strawberry flavors in a much less expensive Nebbiolo delle Langhe or Nebbiolo d'Alba.
Notes: If you prefer to use store-bought pizza shells, such as Boboli, simply start this recipe with Step 2. Spread the topping directly onto the shells in Step 4, no prebaking required.

Pizza al Forno

Ingredients

  • 1/2  cup  Bertolli® Creamy Alfredo Sauce
  • 1/2  cup  ricotta cheese
  • 1  (12-in.) prebaked pizza crust
  • 2  plum tomatoes, thinly sliced
  • 4  ounces  fresh mozzarella cheese, thinly sliced

Preparation

Preheat oven to 425°.

Combine Sauce with ricotta in medium bowl.

Arrange pizza crust on ungreased pizza pan or baking sheet. Evenly spread with ricotta mixture, then top with tomatoes and mozzarella cheese.

Bake 15 minutes or until ricotta mixture is bubbling. Garnish, if desired, with Parmesan cheese curls and fresh basil leaves.

VARIATIONS: Before baking, try topping with sauteed spinach, bell peppers, broccoli or mushrooms, olives, cooked Italian sausage or pepperoni.

Cost per recipe*: $9.36
Cost per serving*: $2.34
*Based on average retail prices at national supermarkets.

Pizza Sticks

Ingredients

  • 1  (12-oz.) refrigerated thin pizza crust
  • 1  (10.5-oz.) container tomato bruschetta topping
  • 1  cup  (4 oz.) shredded Italian cheese blend

Preparation

Top 1 (12-oz.) refrigerated thin pizza crust with 1 (10.5-oz.) container tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips.
Note: For testing purposes only, we used Buitoni Classic Bruschetta.

Italian Bread

Ingredients

  • 1  (1/4-ounce) envelope active dry yeast
  • 1  teaspoon  sugar
  • 1  cup  warm water (100° to 110°)
  • 2  to 3 cups bread flour
  • 2  tablespoons  olive oil
  • 1  teaspoon  salt

Preparation

Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)
Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.
Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (1/4-inch deep) slits across top of dough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)
Bake at 400° for 16 minutes or until golden brown. Cool on a wire rack.
Herbed Focaccia: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475° for 12 to 15 minutes or until golden brown.
Pizza Crust: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings. Bake at 475° for 20 to 25 minutes.

Sausage Italian Bread Pizza

Ingredients

  • 1  pound  mild or hot Italian sausage
  • 2  tablespoons  olive oil, divided
  • 1  onion, halved and thinly sliced
  • 2  garlic cloves, minced
  • 1  cup  pizza or pasta sauce
  • 1 1/2  teaspoons  dried oregano
  • 1/4  teaspoon  dried crushed red pepper
  • 1/4  teaspoon  salt
  • 1  (1-lb.) loaf semolina bread (about 14" long)
  • 2/3  cup  ricotta cheese, divided
  • 2  cups  (8 oz.) shredded mozzarella cheese, divided
  • 1/4  cup  grated Parmesan cheese, divided

Preparation

Remove and discard casings from sausage. Cook sausage in a large skillet over medium-high heat 8 minutes, stirring until meat crumbles and is no longer pink. Push meat to outer edges of pan; add 1 Tbsp. oil. Add onion and garlic; cook 5 minutes or until onion is softened. Remove from heat; stir in pizza sauce and next 3 ingredients.
Cut bread in half lengthwise using a serrated knife, and scoop out center of each bread half, leaving a 1/2" border; discard scooped-out bread or reserve for making breadcrumbs.
Spread 1/3 cup ricotta down center of each bread half. Top each evenly with sausage mixture, mozzarella, and Parmesan cheese. Drizzle pizzas evenly with remaining 1 Tbsp. oil. Place pizzas on a lightly greased baking sheet.
Bake at 425° for 6 minutes or until cheese is melted and pizzas are thoroughly heated.


 


 


 


 




 



 


 

 

Saturday, May 29, 2010

Italian food recipes

Pan-Seared Chicken with Italian Salsa Verde

Ingredients

  • 1  tablespoon  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 5  teaspoons  olive oil, divided
  • 3/4  cup  fresh flat-leaf parsley leaves
  • 2  tablespoons  water
  • 2  tablespoons  red wine vinegar
  • 1  teaspoon  bottled minced garlic
  • 1  teaspoon  capers, rinsed and drained
  • 4  (2-inch) fresh mint sprigs
  • 1  (2-ounce) slice peasant bread, crust removed

 Preparation

Combine first 4 ingredients in a large zip-top plastic bag; seal and shake well to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until done.
Place the remaining 2 teaspoons oil, parsley, and remaining ingredients except bread in a food processor; process 10 seconds or until finely chopped. Tear peasant bread into pieces; add to the processor, and process 4 seconds or until well blended. Thinly slice each chicken breast half, and serve topped with salsa verde.

Nutritional Information

Calories:280 (27% from fat)
Fat: 8.3g (sat 1.5g,mono 4.7g,poly 1.3g)
Protein:40.9g
Carbohydrate:8.1g
Fiber:1g
Cholesterol: 99mg
Iron: 2.7mg
Sodium: 345mg
Calcium:51mg
 
Italian Combo Sandwich

Ingredients

  • 1  tablespoon  Hellmann's® or Best Foods® Light Mayonnaise
  • 2  slices multigrain bread
  • 2  tablespoons  chopped marinated artichokes (optional)
  • 2  tablespoons  sliced hot Italian peppers (optional)
  • 2  ounces  thinly sliced deli ham
  • 1  slice mozzarella or provolone cheese
  • 1/4  cup  baby arugula or spinach leaves

Preparation

Light Mayonnaise on 1 bread slice, then top with artichokes and Italian peppers. Layer with remaining ingredients, then top with remaining bread.

Grilled Clams with Sambuca and Italian Sausage

Ingredients

  • 4  ounces  hot turkey Italian sausage (about 1/2 link)
  • 1/4  cup  finely chopped onion
  • 1/4  cup  finely chopped green bell pepper
  • 1/4  cup  finely chopped red bell pepper
  • 1/2  teaspoon  butter
  • 1  garlic clove, minced
  • 1  (1-ounce) slice day-old white bread
  • 2  tablespoons  Sambuca or Pernod (licorice-flavored liqueur)
  • 1/2  teaspoon  Worcestershire sauce
  • 1/8  teaspoon  black pepper
  • Dash of salt
  • 36  littleneck clams, cleaned
  • 6  lemon wedges

Preparation

Remove casings from sausage. Heat a large nonstick skillet over medium heat. Add sausage; cook until browned, stirring to crumble. Add onion, peppers, butter, and garlic to pan; cook 5 minutes, stirring frequently.
Place bread in a food processor; pulse 5 times or until breadcrumbs form. Add breadcrumbs to sausage mixture; cook 3 minutes, stirring constantly. Pour Sambuca into one side of skillet. Ignite Sambuca with a long match, and let flames die down. Stir in the Worcestershire sauce, pepper, and salt.
Prepare grill to high heat.
Shuck clams; discard any broken shells or shells that remain open. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 teaspoon breadcrumb mixture. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils. Remove clams from grate; keep warm. Repeat procedure with remaining clams and breadcrumbs. Serve with lemon wedges.

Italian Chocolate-Chestnut Torte 

Ingredients

  • 2  ounces  bittersweet or semisweet chocolate, chopped
  • 3/4  cup  mascarpone cheese
  • 1/2  cup  whole-milk or part-skim ricotta cheese
  • 6  tablespoons  granulated sugar
  • 2  large eggs, separated
  • 1  tablespoon  rum (optional)
  • 1/4  cup  chestnut flour or all-purpose flour
  • 1/3  cup  chopped chestnuts in syrup, drained, or marrons glacés (see notes)
  • Cookie crust (recipe follows)
  • Powdered sugar
  • 8  to 10 whole chestnuts in syrup, drained, or marrons glacés (optional)
  • Coffee ice cream

Preparation

1. In a large microwave-safe bowl, heat chocolate in a microwave oven on full power (100%) until soft, about 2 minutes, stirring every 30 seconds.
2. To chocolate, add mascarpone, ricotta, 1/4 cup granulated sugar, egg yolks, rum, flour, and chopped chestnuts; stir until well blended.
3. In a bowl, with a mixer on high speed, beat egg whites until foamy. Gradually add remaining 2 tablespoons sugar and continue to beat whites until they hold stiff peaks. Gently fold whites into cheese mixture; scrape into cookie crust and spread level.
4. Bake in a 350° oven until filling is firm when pan is gently shaken and springs back when lightly touched in the center, about 30 minutes (20 minutes in a convection oven).
5. Cool on a rack about 20 minutes. Run a knife between cake and pan rim; remove rim. Let torte cool to room temperature, about 45 minutes; proceed, or chill airtight up to 1 day.
6. Sift powdered sugar over torte. If desired, decorate top with whole chestnuts spaced evenly around rim. Cut into wedges and serve with ice cream.
Cookie crust. In a food processor or blender, whirl about 45 vanilla wafer cookies (6 oz. total) until finely ground. Pour crumbs into a 9-inch cake pan with removable rim. Add 3 tablespoons melted butter or margarine, 1 tablespoon each honey and rum, 1 teaspoon vanilla, and 1/4 teaspoon ground cinnamon; mix well and press evenly over bottom and 1 inch up sides of pan.

Shrimp Alfredo Pizza

Ingredients

  • 1  (1.6-ounce) package dry Alfredo sauce mix
  • 1  pound  unpeeled medium-size fresh shrimp
  • 3  bacon slices
  • 1  medium onion, thinly sliced
  • 2  garlic cloves, minced
  • 1  teaspoon  dried oregano
  • 1/4  teaspoon  pepper
  • 1  (16-ounce) package prebaked Italian pizza crust
  • 1/3  cup  shredded Parmesan cheese
  • 1  (8-ounce) package shredded mozzarella cheese
  • 2  plum tomatoes, chopped
  • 1  teaspoon  dried parsley

Preparation

Prepare Alfredo sauce according to package directions. Set aside.
Peel shrimp, and devein, if desired. Set aside.
Cook bacon in a nonstick skillet until crisp; remove bacon, reserving drippings in skillet. Drain bacon on paper towels; crumble and set aside.
Add onion and garlic to skillet, and sauté over medium-high heat 3 minutes or until tender. Add shrimp, and sauté 2 minutes. Stir in oregano and pepper. Remove from heat.
Place crust on a baking sheet; spread with Alfredo sauce. Sprinkle evenly with shrimp mixture, bacon, Parmesan cheese, and remaining ingredients.
Bake at 400° for 12 minutes or until cheese is melted. Let stand 5 minutes before serving.
Note: For testing purposes only, we used Boboli for prebaked Italian pizza crust.