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Apple-Glazed Roast Pork- Crockpot

Ingredients:

  • 4 lb Trimmed pork loin roast
  • Salt to taste
  • Pepper to taste
  • 6 Quartered apples
  • 1/4 cup Apple juice
  • 3 Tbs Brown sugar
  • 1 tsp Ground ginger
Procedure

1 Procedures: 1. Rub roast with salt and pepper. Brown pork roast under broiler
to remove excess fat; drain well. 2. Place apple quarters in bottom of
crockpot. Place roast on top of Apples. 3. Combine apple juice, brown sugar,
and ginger. Spoon over top surface of roast, moistening well. 4. Cover and
cook on Low setting for 10 to 12 hours or until done. 5. NOTE: Use natural,
non-sweetened apple juice in this.

Servings: 8


Applebee's Perfect Apple


MARGARITA

Here’s a great twist on the traditional margarita. Sour apple
schnapps and apple juice join forces with tequila and sweet
and sour mix in a martini glass that’s rimmed with
cinnamon sugar Hey, it’s like drinking apple pie! This
recipe makes one drink, but it’s easy to double up. That’s a
good thing, since it seems like one is never enough.

  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 ounce Sauza Hornitos tequila
  • 1 ounce DeKuyper Sour Apple
  • Pucker schnapps
  • 2 ounces sweet-and-sour mix
  • 2 ounces cold apple juice
  • GARNISH
  • olive
  • lime wedge
1. Mix sugar and cinnamon together in a small
bowl, then pour the mixture onto a saucer or small
plate. Moisten a napkin or clean towel with water. Run
the wet napkin around the rim of the martini glass.
Invert the glass and dip the moistened rim into the
cinnamon/sugar. Set the glass aside for now.

2. Drop a handful of ice into a cocktail shaker.

3. Add the tequila, schnapps, sweet-and-sour,
and apple juice. Shake vigorously

4. Strain drink into the prepared martini glass,
spear an olive and small lime wedge on a toothpick
and drop it in the drink, and serve it up along with the
shaker if there’s any left over.

• SERVES 1.


Almond Chicken

Almond Chicken

INGREDIENTS.

Seasoning sauce:

  • 1/2 tea-spoon salt
  • 1/2 tea-spoon cornstarch
  • 1 tea-spoon sugar
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp dry sherry
Marinade:

  • 1 tsp cornstarch
  • 1 Tbsp soy sauce
  • 1 egg white
  • 1/4 tsp salt
  • 1/8 tsp white pepper
Other Ingredients:
  • 1 lb skinned chicken breast
  • 1 cup vegtable oil
  • 5 slices fresh ginger root
  • 3 green onions, chopped to about 1" lengths
  • 1 green pepper, chopped as above
  • 1/2 cup diced bamboo shoots
  • 1/3 slivered almonds (a little vegetable oil to fry in)

Recipe
  • Use 2 to 3 minutes to deep fry slivered almonds in oil until they are crispy.
  • Use paper towel to drian the oil. Wait for 5 minutes before using. 
  • Use 1 inch cubes to Dice the Chicken. Wait for 1/2 hour.
  •  Heat the oil in a wok, stir fry and add chicken, stir frying until browned. 
  • Now remove the chicken and drain it well. 
  • Stir fry ginger,pepper,onion,and bamboo shoots for about a minute until the vegetables are crispy. 
  • Mix ingredients as a seasoning sause in a bowl, mix and it to the wok. Now boil. 
  • Then add chicken to the boiling seasoning sauce. 
  • Add the almonds and mix well.  

Yummy Yummy ,Your Almond Chicken is  ready. Enjoy.

Almond Biscuits

Almond Biscuits

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup margarine or butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp almond essence
  • blanched almonds for decoration
  • beat egg for glazing
1.Sift the flour, baking powder and salt into a bowl. Cream the margarine
(or butter) and sugar together until light, white and fluffy. Beat in the egg
and almond essence. Stir in the sifted dry ingredients to make a stiff
dough.

2.Form the mixture into balls about 1 - 1.5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.

3.Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or
until golden. Cool on a wire rack. This quantity makes about 45
biscuits.


Cauliflower and Potato curry (Alu Gobi)


Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to
be prized in the all-to-short winter months.

Ingredients:

1 lb. cauliflower florets
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:

Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped
cilantro/coriander together with cumin and coriander powders for five minutes. Add potato,
cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm
water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables
blend with the spices. Be careful not to over cook the cauliflower. Garnish with
cilantro/coriander leaves.



Apple Pork Roast in Crockpot

Ingredients:

  • 2 lb Boneless pork
  • 1 Tbs Cooking oil
  • 1 Carrot; small chunks
  • 2 Stalks celery; chopped
  • 3 Tbs Quick-cooking tapioca
  • (thawed, but NOT diluted)
  • 1/4 cup White wine
  • 1 tsp Beef bouillon granules
  • 1/4 tsp Salt
  • 1/4 tsp Ground cinnamon
  • 6 oz Frzn apple juice concentrate
Procedure:

1 Trim any fat from pork.
 Cut in half, if necessary, to fit into crockpot. Pl
carrots, and celery into bottom of Pammed crockpot. Sprinkle tapioca over t
Add apple juice concentrate combined with other ingredients and add. Cover
Cook on Low for 10-12 hours or on high for 5 to 6 hours.

Servings: 4


Apple bees's Mud Slide

Menu Description:

“Bury your sweet tooth with
smooth Kahlua, creamy vanilla ice cream, whipped
cream and rich Hershey’s chocolate syrup.”


Sure, there’s a little Kahlua in there, but this famous
Applebee’s drink is more dessert than cocktail, really And
the presentation will make you look like a pro because you
spiral the chocolate syrup around the inside the glass
before adding the drink. 

It looks cool and it’s easy to do ...
even after you’ve had a couple. Grab a straw and prepare
to crave another when this one’s gone. No wonder this
drink also comes in a larger size.


Ingredients:

  • 2 cups vanilla ice cream
  • 2 ounces Kahlua coffee liqueur
  • Hershey’s chocolate syrup (in asquirt bottle)
  • canned whipped cream
1. Measure 2 cups of ice cream into your blender.
Add the Kahlua and blend until smooth.

2. Prepare a 16-ounce wine glass by swirling
chocolate syrup around the inside of the glass. Hold
the wine glass by the stem with one hand and twirl the
wine glass as you squeeze the chocolate. Slowly move
the chocolate up toward the rim of the glass so that the
chocolate makes a continuous spiral around the inside
of the glass.

3. Pour the drink from the blender into the glass,
Add a pile of whipped cream to the top of the drink
and drizzle additional chocolate syrup over the
whipped cream. 

Add a straw and serve.




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