Recipe With Food Processor

Recipe With Food Processor

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Recipe With Food Processor

Food Recipes - Welcome to my collection of recipes especially designed for the Kenwood food processor range. These food processor recipes have been written to cover a wide scope of cooking abilities; from the novice to the more experienced cook. I have deliberately written a mixture of recipes not just to reflect the abilities of the cook but also to reflect our everyday time constraints.

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Recipe Food Processor Pizza Dough

Recipe Food Processor Pizza Dough

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Recipe Food Processor Pizza Dough

Food Recipes - Rated 5 out of 5 by Yubamon from Outstanding dough We were determined to try this dough recipe and then realized our food processor has no dough setting. But we have a Breville bread machine with a pizza dough setting.

If you're looking for recipe food processor pizza dough you've arrived at the right place . We've got 29 images about recipe food processor pizza dough including images , photos, pictures , wallpapers , and more. In such webpage , we additionally provide number of graphics available . Such as png, jpg, animated gifs, pic art, logo , black and white , translucent , etc.

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Hummus Recipe Without Food Processor

Hummus Recipe Without Food Processor

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Hummus Recipe Without Food Processor

Food Recipes - This is my favorite hummus recipe! With a few simple tricks, you really can make creamy smooth homemade hummus and yes, we really do think it’s better than store-bought. Jump to the Easy Hummus Recipe or watch this quick video showing you how we make it. Just so we are all on the same page, let ...

If you are searching for hummus recipe without food processor you've reached the right location . We've got 26 graphics about hummus recipe without food processor including images , photos, photographs , wallpapers , and more. In such web page , we additionally have number of graphics available . Such as png, jpg, animated gifs, pic art, symbol , black and white , transparent , etc.

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Recipe Food Processor Mayonnaise

Recipe Food Processor Mayonnaise

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Recipe Food Processor Mayonnaise

Food Recipes - This recipe yields 1-1/2 cups or about 24 individual servings. Fresh Mayonnaise has a definite flavor advantage over any jarred version. With a small time investment and your food processor, you will create a creamy, thick mayonnaise rivaling any deli and certainly better than any brand offered at the local supermarket.

If you're searching for recipe food processor mayonnaise you've come to the perfect place . We've got 26 images about recipe food processor mayonnaise adding images , photos, pictures , wallpapers , and more. In these page , we also have variety of images available . Such as png, jpg, animated gifs, pic art, symbol , blackandwhite , transparent , etc.

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Recipe - Food - Nutrition

Recipe - Food - Nutrition

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Recipe - Food - Nutrition

Food Recipes - This simple recipe blends avocado with garlic, lime juice, yogurt and olive oil for a lip-smacking, delicious dressing that can be whipped up in minutes! ... From the Magazine My Global Table: Japan July 2, 2019 Miho Hatanaka. Growing up in Japan, food was everywhere around me. It symbolizes celebration, joy and a connection to nature and ...

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Ayam Goreng Mbok Berek (Javanese Fried Chicken With Fragrant Chilli Sambal )

Ayam Goreng Mbok Berek (Javanese Fried Chicken With Fragrant Chilli Sambal )

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Finally the secret revealed...

Ayam Goreng Mbok Berek is Indonesian legendary Fried Chicken Franchise Restaurants. It's like the Indonesian version of Colonel Sanders (KFC). Mbok Berek started her business in Jogjakarta, one of the most exotic places in Indonesia. Her real name was "Nini Ronodikromo". Her friendly name as "Mbok Berek" began from one of her children that often cried loudly (tantrum). In Javanese language they called such cry as "Berek-Berek". So from time to time people around her began to call her "Mbok Berek". The name surely brought her fortune until today, because of its uniqueness and easiness to be pronounced.

Mbok Berek Fried Chicken is actually an evolved version of Ayam Goreng Kalasan (traditional jogjakarta fried chicken). The business campaign slogan of Mbok Berek is "Ayam Desa Masuk Kota" or in English "Countryside Chicken Entering Town".

Anyway let's go to kitchen now...

Ingredients:
  • 8 eschalots chopped
  • 3 cloves garlic chopped
  • 4 candlenuts
  • 1 teaspoon salt
  • 2 cups unsweetened coconut water
  • 2 teaspoons ground coriander
  • 1 piece fresh galangal bruised -- (5 cm)
  • 3 salam leaves - optional
  • 1 whole fresh chicken cut into 10 serving pieces
  • with a cleaver or 1kg chicken pieces
  • 2 cups oil for deep-frying


Fragrang Chilli Sambal (Sauce):
  • 4 large red chillies chopped -- (4 to 6)
  • 8 eschalots chopped
  • 2 cloves garlic chopped
  • 1 piece fresh galangal -- (1 cm)
  • 1 1/2 teaspoons finely chopped palm sugar
  • 1 teaspoon dried shrimp paste
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons vegetable oil
  • 1/8 teaspoon freshly grated nutmeg
  • 2 stems fresh lemon grass bottom 10cm only --
  • cut in half
  • bruised
  • 2 salam leaves - optional
  • 1/4 tamarind juice

Substitutes:
  • 1 large red or brown onion instead of eschalots
  • replace candlenuts with 4 raw unsalted macadamia nuts or 8 cashews
  • replace coconut water with 1 cup water and 1 cup chicken stock if desired
  • Use soft brown sugar instead of palm sugar


How to:
  1. Make the sambal by processing the chillies, eschalots, garlic, galangal, sugar, shrimp paste, and salt in a spice grinder.
  2. Heat oil in a wok or saucepan and fry ground mixture nutmeg, lemon grass and salam leaves 4 minutes.
  3. Add the tamarind juice, simmer 30-60 seconds.
  4. Remove lemon grass and salam leaves.
  5. Transfer sambal to four small sauce dishes and leave to cool.
  6. Prepare chicken by processing eschalots, garlic, candlenuts, and salt to a smooth paste, in a food processor, or spice grinder.
  7. Add a little of the coconut water if needed to keep the blades turning.
  8. Heat a wok for 30 seconds then add the ground mixture, coconut water, coriander, galangal, salam leaves, and chicken pieces.
  9. Bring to the boil, reduce heat and simmer uncovered until chicken is just tender 15-20 minutes.
  10. Drain chicken and dry thoroughly with paper towel. Heat a wok for 30 seconds, then add the oil.
  11. When very hot, deep fry the chicken, turning frequently until golden brown, 2 minutes.
  12. Drain and serve with the Fragrant Chilli Sambal.
This recipe originated from Central Java about 30 years ago. Now Mbok Berek Restaurant Chain is being franchised under "PT. Weling Simbah Wulung".

The recipe is exported out from "Master Cook". Find out more Superior Recipes in MasterCook. Perhaps it's The Best Cooking Software available today...


Recipe source:
http://www.food-lists.com/lists/archives/meat-lovers/2004/06/1087205374.php

Images sources:http://resepbunda.files.wordpress.comhttp://i54.photobucket.com/albums/g110/kotakgambar/new-label/mbokberek1A.jpg
Ayam Bakar Taliwang (Grilled Hot Hen)

Ayam Bakar Taliwang (Grilled Hot Hen)

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Grilled Chicken, Grilled Chicken, Grilled Chicken...
How could you resist such temptation, tell me... tell me... especially when it's prepared with unique spicy recipe from Lombok (An Island near Bali)   :)

The small island of Lombok is the home of this recipe. The word Lombok translates to "spicy chiles" and is the perfect descriptor of the food on this island next to Bali.

Here's the secret recipe, enjoy...

Ingredients:
  • 1 2-pound Cornish hen, butterflied and flattened
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 5 shallots, sliced
  • 3 cloves garlic, sliced
  • 1 teaspoon shrimp paste
  • ½ teaspoon sugar
  • 1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins
  • 2 teaspoons pineapple juice
  • 2 cups chopped fresh pineapple


How to:

Rub the hen completely with the salt and oil. In a food processor, blend the shallots, garlic, shrimp paste, sugar, chiles, pineapple juice, and pineapple to form a paste.

Grill the hen slowly over hot coals, or under a preheated gas or electric broiler for 5 minutes. Baste the hen well with the paste on both sides, and grill the hen for 3 minutes.

Finally, spread all the remaining paste on the skin side and grill for 10 minutes, or until done.

Serves: 4

Heat Scale: Hot

taken from http://www.fiery-foods.com

Ikan Asam Padeh (Fish in Sour Sauce)

Ikan Asam Padeh (Fish in Sour Sauce)

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Ingredients:
1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 Thai Chiles
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste

How to:
  1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
  2. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
  3. Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.
  4. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
  5. Serve with fresh vegetables and rice.

This recipe originates from :
http://www.yumyum.com

The picture above originates from:
http://www.ziki.com
Chewy beef Meatballs Recipe

Chewy beef Meatballs Recipe

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             Good afternoon readers, how to have news? This time the admin will share how to make meatballs are chewy and certainly good for iftar food later. Let's see!!!

 Meatball Ingredients:

 1/2 Kilogram Beef
      50 grams of starch
      1/2 tsp pepper powder
      1 tsp salt
     1 tbsp fried garlic
      2 tbsp fried shallots
     40 gram ice cubes, destroy
      2000 ml water
Soup Ingredients:

 200 GR Beef Bones
      3000 ml water
Gravy Seasoning:

 5 red onion cleaned, fry, puree
      7 cloves garlic, clean, fry, puree
      1/2 tbsp fried onion, puree
      2 tsp instant beef broth
      2 tsp granulated sugar
      1 tbsp kitchen salt
      1/2 tsp pepper
      4 BTG green onion, taken the whiteness. Finely sliced
How to make Bakso:

 Put the starch, garlic, onion, pepper, salt, and the meat of the cows into the container. Knead with ordinary hands or use a mixing tool, such as a food processor or blender. Grind the meat and the ingredients until smooth and blended.
Add ice cubes If the dough is mushy and hard to set up.
 Boil the water in a large pot until the heat is almost boiling.
 Take then hand-held meatball meat dough, then press so that the dough can come out between the thumb and index finger. Take the dough that has appeared using a spoon, then input into hot water. So on until the dough runs out.
. Continue by cooking the bulb or balls of balls before using a big fire, until everything looks float. Lift.
      How to make the curse:

 Bring to a boil of water, then put all ingredients and seasonings to the gravy together. Wait until the water boil back and the bones become cooked, then add the remaining water/gravy meatballs.
To keep the gravy hot, leave the stove on a small fire.
So how to make a chewy cow meatballs with a fitting seasoning, so maintain the taste of delicious meatballs.

 Thank you, hopefully useful 
Ayam Bakar Rica ( Rica Grilled Chicken)

Ayam Bakar Rica ( Rica Grilled Chicken)

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This recipe is adapted from The Exotic Kitchens of Indonesia by Copeland Marks, which I highly recommend you to have it in your book shelf, you will surely thank me... :)

The recipe actually originates from North of Sulawesi Island,




Ingredients:
  • 2 Lemon Lemon Juice

  • 2 Teaspoons Salt

  • 1 Teaspoon Sugar

  • 3 Pounds Chicken -- cubed

  • 4 Large Shallots -- sliced

  • 1 Clove Garlic -- sliced

  • 1/2 Inch Piece Ginger Root -- sliced

  • 5 Medium Red Chiles -- sliced

  • 3 Tablespoons Olive Oil


How to:
  1. Mix the lemon juice, salt and sugar together and rub all over the chicken.

  2. Set aside for 15 minutes.

  3. In food processor, blend shallots, garlic, ginger and chiles to form a paste.

  4. Heat oil in skillet and stir-fry with the paste for 5 minutes or until chicken is well browned.

  5. Serve with rice.

The picture above is originated:

http://www.pbase.com

Sate lilit (minced seafood satay grilled on lemongrass skewers)

Sate lilit (minced seafood satay grilled on lemongrass skewers)

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Ingredients




  • 600g skinned boneless snapper fillet
  • 1 cup freshly grated coconut or 1½ cups moistened desiccated coconut
  • ½ cup seafood spice paste
  • 5 fragrant lime leaves, chopped
  • 1 teaspoon black peppercorns, finely crushed
  • 1 teaspoon salt
  • 2 tablespoons palm sugar
  • 3-5 bird’s eye chillies, very finely chopped
  • lemongrass or satay skewers


Method

  1. Mince fish fillet very finely in a food processor or with a knife. Add all other ingredients and mix well.
  2. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemongrass and grill over charcoal until golden brown.
  3. Enjoy while hot!

Tip:


The delicate flavours of the fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Note this recipe requires fresh fish - it won’t work with frozen!

Tinuransa / Tinorangsak (Manado Spicy Pork)

Tinuransa / Tinorangsak (Manado Spicy Pork)

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To my dear moslem friends, sorry this dish isn't for you :)

Before serving tinorangsak ( I prefer this pronunciation) , you'd better prepare more glasses of water for yourself, coz it's quite hot and spicy... :)

This recipe is adapted from awesome book of compiled Indonesian recipes

Ingredients:
  • 1 Large Jalapeno -- sliced
  • 1/2 Inch Ginger -- sliced
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Salt
  • 1 Pound Pork -- cubed
  • 1 Teaspoon Lemon Grass
  • 1 Slice Lemon
  • 2 Large Scallion -- sliced
  • 2 Large Shallot -- sliced
  • 2 Tablespoons Olive Oil
  • 1 Cup Water

How to:
  1. In food processor, blend jalapeno, ginger, turmeric, and salt to a paste.
  2. In a bowl, mix this with pork, lemongrass, lemon, scallions, shallots and oil.
  3. In a saucepan, cook mixture, covered, over moderated for 5 minutes.
  4. Add water and cook for 45 minutes.
  5. Liquid should evaporate and the meat should carmelize.
  6. Serve over rice.
Serve : 6

The picture is originated from: www.ourspecialweb.com
Udang Ala Dayak (Dayak-Style Shrimp)

Udang Ala Dayak (Dayak-Style Shrimp)

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This is a very special and rarely found recipe, based on: The Exotic Kitchens of Indonesia by Copeland Marks

Ingredients:

2 pounds Medium Shrimp -- peeled and deveined
2 tbsp Oil
4 medium Red Chiles -- sliced
1 medium Shallot -- sliced
1 clove Garlic -- sliced
1 tbsp Palm Sugar -- or brown
1 tbsp Tamarind Paste -- dissolved in
1/4 cup Water
1/2 inch Ginger Root -- sliced
1 tsp Salt
1 small Tomato -- chopped
Rice


How to:
  1. Cook shrimp in 1 tablespoon oil over moderate heat for 2 minutes.
  2. Set aside.
  3. In food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste. Heat remaining oil in pan.
  4. Stir-fry paste over moderate heat for 3 minutes. Add shrimp, cook 2 minutes.
  5. Serve with rice.