Can we have some cuisines??

[breeze]

umm..i guess any one can post cusines here right.. so.. i hope u'll like this simple drink( one of my fav. actually)..do tell me if u like it..

Chocolate Cookie Shake - 2 Servings
Make this ice cream and cookie shake with chocolate or mint ice cream.

Presented by:
Total Time:5 min
Carbs:Carbohydrate 25g

INGREDIENTS
1 cup chocolate ice cream
1/2 cup milk
1 chocolate sandwich cookie
DIRECTIONS
In a blender container, blend together ice cream and milk. Add sandwich cookie and blend until coarsely crushed. Makes 2 servings.

[pickle]

hey breeze..
thanks for posting that recepi...ya' knw...it's really easy to make too.
and one thing.. i would like to request anyone interested in cooking stuffs as ur hobby or just for fun to also participate over here.. it would be really nice to get some post from other users too.

[pickle]

Ingredients

Cabbage (finely chopped)- 1/2 cabbage
Carrot (chopped)-1
Green Beans (chopped)- in proportion
Noodles- ½ kg (1pkt)
Hot sauce- to taste
Tomato sauce- to taste
Soya sauce- to taste
Salt- to taste
Pepper- to taste
Ajinomoto- one pinch
Sugar- to taste
Oil- 1 tsp

Method of Preparation
· Boil noodles till soft, drain and set aside.
· Heat oil in a frying pan and add the chopped vegetables. Stir-fry for five minutes.
· Add noodles and cook for few minutes. Sprinkle salt and pepper according to taste.
· Add tomato sauce, Soya sauce and hot sauce at the end.
· Garnish with chopped vegetables and serve hot.
· Put chicken, prawn, black mushroom and rice noodle in the boiling water. Add tom yum paste, salt and pepper.
· When the soup is almost cooked add raw egg to the mixture and stir with a fork for an egg drop finish. Serve hot.


Serves 3

[pickle]

Chicken and dumplings

INGREDIENTS

* 1 small chicken
* Water
* Pinch of salt
* 2 cups of all-purpose flour
* 3 Tbsp. butter shortening
* 1/2 cup buttermilk
* 1 egg


Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.

Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.

Allow the dumplings to thicken the broth until it is a creamy consistency.

[JNUS]

yo thread ta lastai popular huna thalyo ni ta ...

[pickle]

Originally Posted by JNUS

yo thread ta lastai popular huna thalyo ni ta ...

do u really think so?? jeezz.. im glad to hear that .. but i'd be more happy if other students would participate in here.

[pickle]

INGREDIENTS
1 1/4 cups water
1/2 cup sugar
Grated zest of two oranges
Juice of six oranges
Juice of one lemon
1 tablespoon orange-blossom water (optional)

• In a small saucepan, bring water, sugar and orange zest to a boil. Reduce heat and simmer until sugar dissolves. Remove pan from stove and cool.
  
• Mix in the orange juice, lemon juice, and orange-blossom water, if desired.
  
• Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).
  
• Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.
  
• Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes.

[pickle]

Ingredients

• 1/4 cup plain low-fat yogurt
• 1/4 cup reduced-calorie mayonnaise
• 2 teaspoons skim milk
• 1/4 teaspoon dry mustard
• Dash ground red pepper
• Nonstick spray coating
• 4 eggs
• 4 ounces Canadian-style bacon (4 slices)
• 2 English muffins, split and toasted

Directions

• For sauce, in a small saucepan combine yogurt, mayonnaise, milk, dry mustard, and ground red pepper; set aside.
• Spray an 8-inch skillet with nonstick spray coating. Fill the skillet halfway with water. Bring to boiling; reduce heat so water is simmering. To poach eggs, break 1 egg into a small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or until eggs are just soft-cooked.
• Meanwhile, in a large skillet cook bacon over medium heat for 3 minutes on each side. Cover; keep warm.
• Cook and stir sauce over low heat just until heated through, but do not boil.
• To serve, top each muffin half with 1 slice bacon, 1 egg, and one-fourth of the sauce. Makes 4 servings.

time: 20 mins from start to end.

Nutrition facts per serving:

• calories: 254total
• fat: 12g
• cholesterol: 296mg
• sodium: 563mg
• carbohydrate: 18g
• protein: 16g

[RAAZ]

Hey pickle, that's a lot of cooking knowledge. Lucky will be the one who is ganna marry you.

[pickle]

INGREDIENTS:

* 3/4 cup unsalted cashews
* Oil for stir-frying, as needed
* 1.5 pounds chicken breast, cut into 1 - 2 inch pieces
* 1 pound mushrooms (shiitake, button or your choice), stems removed, cut into large pieces
* 1 cup carrots (sliced into 2 - 3 inch strips)
* 1 can whole water chestnuts
* Stir-fry Sauce (Combine all the ingredients in a bowl and set aside):
* 1 teaspoon chili oil (you can substitute sesame oil)
* 2 cloves garlic, minced
* 1 tablespoon minced ginger
* 3 spring onions, washed, white parts sliced very thin (reserve green sections)
* 3 tablespoons soy sauce
* 3/4 cup water
* Other:
* 1 tablespoon cornstarch mixed with 2 tablespoons water
* cooked white rice

PREPARATION:

In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.
Heat 2 tablespoons peanut oil in the work. Add the chicken; stir-fry until lightly browned, with no pink (about 5 - 6 minutes). Remove the chicken and put on plate.

Stir-fry the mushrooms, carrots and water chestnuts for about 3 minutes. Add cooked chicken, cashews and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.

Add the cornstarch and water mixture, stirring to thicken. Remove from the heat. Serve with the white rice.