Food & Recipes

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Last Modified: 05/24/08

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黑椒牛扒的做法

　　牛扒配料：
　　牛扒，洋葱，橄榄油，黑椒，面粉，牛油 (butter)，牛高汤（beef broth)，香菜碎。

　　牛扒制作：
　　1.牛扒两面抹上胡椒和盐腌一会；
　　2.融化少许牛油，混合1勺面粉，调成糊状（用作汤汁）；
　　3.烧热橄榄油，放入牛扒，每面煎5分钟左右（生熟程度视个人口味），捞起盛盘；
　　4.锅中留少许油，放入洋葱丝稍炒，至洋葱变成半透明，加入牛高汤、盐、黑椒，再加入牛油面粉收成浓汁；
　　5.将汁浇在牛扒上，洒上香菜碎，配上蔬菜，黑椒牛扒即成。[吃地带]

　　煎牛扒的做法

　　牛扒配料：
　　净牛外脊1000克，红椒50克，葱头75克，牛肉清汤250克，面粉50克，食油100克，精盐5克，酸牛奶200克，红辣椒粉5克，胡椒粉少许。

　　牛扒制作：
　　1.将牛外脊洗净切成10块，用肉拍子拍成1.2厘米厚的圆形，抹上少许盐、胡椒粉、面粉腌约1小时，红椒、葱头洗净切丁，备用；
　　2.把锅烧热后倒入食油，待油温五成热时放入沾过面粉的牛扒煎至两面熟透，捞出装盘；
　　3.余油将葱头丁炒至黄色后，放入红辣椒粉略炒，再放入红辣椒丁炒透，倒入酸牛奶、牛肉清汤用大火煮沸，加盐调好口味，即成红椒调味汁；
　　4.食用时浇上红辣椒调味汁，煎牛扒即可食用。

　　牛扒特点：
　　清香味浓。

　　铁板牛扒的做法

　　牛扒配料：
　　牛里脊，上浆，红曲米，柠檬，洋葱，胡萝卜，辣椒茴香，番茄酱，白糖，白脱油。

　　牛扒制作：
　　1.将牛里脊剔去筋络，切成厚片，加调料腌渍后上浆待用；
　　2.铁板沙司的配料是其关键之处，须用红曲米、柠檬、洋葱、胡萝卜、辣椒、茴香等香料，加适量清水制成卤水后，再配以李派林汁、oK沙司及番茄酱、白糖等精制而成；
　　3.将牛肉放入四成热油锅中过油，然后兑入调制好的铁板沙司，略收汁水装入盆内，小碟放上洋葱末、白脱油，与烤热的铁板同时上桌，当众将洋葱末、白脱油放入铁板，略拌即可。

　　煎牛扒的技巧

　　1.首先，应选购厚而柔软的牛扒，若买到硬肉，就必须在熟醋和沙律油的混合液中浸两三小时，使肉质变软。
　　2.下锅之前，先在砧板上铺一块布，再将牛肉放在布上，以空瓶子或刀背轻轻拍打，这样牛扒就更易咀嚼。
　　3.火侯是决定能否煎好牛扒的关键。必须把煎锅烧热，才放入牛扒。而且需将正面先下锅，等到煎成焦黄才翻身。到3分钟时可加入一点牛奶，使牛扒变嫩。
　　4.注意端锅离火时，必须低于实际需要的熟度，利用余热把熟度补足。

　　影响牛扒口味的因素很多，如食用速度，当牛扒上桌后，享用牛扒的速度可以决定牛扒是否好吃。因为牛扒中既有牛油又含血水，温度如果稍低其牛排的鲜香度会随之降低。将牛扒切成小块、粗略嚼几下便吞咽是常见的吃法。吃牛扒讲究火候，而并非享受酥烂口感，这也是在西餐中炖牛肉和煎牛扒的区别。另外，餐具也会影响牛扒的口味。吃牛扒的刀一定要锋利，有时由于餐刀不够锋利直接引起您对肉质的怀疑。因此，在吃牛扒前一定要先查看一下刀齿是否分明清晰。除此以外，配汁对牛扒口味的影响也很大。

From:

http://www.chizone.cn/YiGuoFengWei/2008-1-8/NiuBaDeZuoFa.htm

Lemon-Cinnamon-Scented flan

Cook puddings for lemon-cinnamon-scented without pouder.6 servings

From:

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailfw.aspx?st=k&q=cinnamon&rid=8664&pn=1&ps=10

Lemon-and-Cinnamon-Scented Flan - 6 Servings

When adding the warm milk to the egg mixture, be sure to add it slowly, whisking constantly, so the eggs don’t curdle. Recipe By: Jeff Koehler

Presented by:

Prep:
20 min

INGREDIENTS

2 1/2 cups whole milk
Peel of half a lemon
1 medium cinnamon stick, broken
1 cup sugar
1/4 cup water
5 large eggs

DIRECTIONS

Preheat the oven to 300°. Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.
In a medium saucepan, combine the milk, lemon peel and cinnamon stick and bring to a boil. Remove from the heat and let stand for 15 minutes; discard the lemon peel and cinnamon stick pieces.
Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer, without stirring, until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.
In a large bowl, whisk the eggs with the remaining 1/2 cup of sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl. Pour the custard into the ramekins. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 40 minutes, until a knife inserted into a flan comes out clean. Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.
To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans. Serve at once.
Make Ahead: The flans can be refrigerated for up to 2 days in the ramekins.

From:

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailfw.aspx?st=k&q=cinnamon&rid=8664&pn=1&ps=10

Pasta e Fagioli with Pasto

Pasta e Fagioli with Pesto

Presented by:

Servings:
8

Ingredients

1/2 pound borlotti (or cranberry) beans
3 cups loosely packed basil leaves
5 tablespoons lemon juice
2 cloves garlic
3/4 cup grated parmesan cheese
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground pepper

1/2 cup plus 1 tablespoon olive oil
3/4 pound pasta, such as strozzapreti or penne
1 large sweet onion (about 13 ounces), sliced 1/4-inch thick
8 ounces green beans, cut into 1 1/2-inch pieces
1/3 cup white wine

8 ounces cherry or grape tomatoes, halved lengthwise

Directions

1. Cook the dried beans: Place the dried beans in a medium pot and fill with 3 inches of water. Bring to a boil over medium-high heat. Remove from the heat and let sit, covered, for 1 hour. Drain the beans, discard the liquid and return the beans to the pot. Add 3 inches of water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and let simmer until the beans are tender — about 45 minutes. Strain, reserving the cooking liquid, and keep warm.
2. Make the pesto: Combine the basil, lemon juice, 1 whole garlic clove, parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and puree. Add 1/2 cup olive oil in a slow, steady stream and continue to process for 1 more minute until well pureed. Set aside.
3. Cook the pasta: Bring 6 quarts of water to a rolling boil over high heat, in a large saucepan. Add 1 tablespoon of coarse salt. Place 3/4 pound of the strozzapreti or penne pasta in the water and cook (maintaining a medium boil) until just al dente — about 9 minutes. Drain the pasta immediately (do not rinse). Set aside.

4. Cook the vegetables: Finely chop the remaining garlic clove. Heat remaining olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until the onions are deep golden brown — 5 to 7 minutes. Add the green beans and remaining salt and pepper and cook for 1 minute more. Add the wine, borlotti beans, and 1/2 cup of the reserved bean cooking liquid. Cover and cook until beans are warmed and green beans are tender — 2 to 3 more minutes.
5. Assemble the dish: Place the pasta in a large serving bowl, add the bean mixture and pesto, and toss. Top with the tomatoes and serve warm.

Nutritional Information

1 serving: Calories 414; Carbohydrates 47g; Cholesterol 7mg; Fat 19g; Sodium 515mg

From:

http://lifestyle.msn.com/foodandentertaining/recipes/recipeprint.aspx?rid=4025&layout=1

Pasta with Garden Vegetables

Presented by:

Total time to prepare:
25 min
Servings:
4

Ingredients

1 tablespoon cooking oil
1 clove garlic, minced
2 small zucchini, sliced 1/4 inch thick (2 cups)
1 small yellow summer squash, sliced 1/4 inch thick (1 cup)
5 ounces fresh mushrooms, sliced (2 cups)

3 green onions, sliced (1/3 cup)
1/2 teaspoon dried oregano, crushed
1 large tomato, diced (1-1/2 cups)
1/8 teaspoon pepper
8 ounces corkscrew macaroni, cooked and drained
1/4 cup finely shredded Romano or Parmesan cheese

1 cup shredded provolone or mozzarella cheese (4 ounces)

Directions

1. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds.
2. Add zucchini and summer squash; stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Add tomato, oregano, and 1/8 teaspoon pepper; stir-fry for 2 minutes more. Remove from heat.
3. hot cooked corkscrew macaroni and Romano or Parmesan cheese to the vegetable mixture. Toss to combine. Serve immediately. Sprinkle with provolone or mozzarella cheese and freshly ground pepper. Makes 4 servings.

Nutritional Information

1 serving: Calories 412; Carbohydrates 53g; Cholesterol 27mg; Fat 14g (Saturated Fat 7g); Sodium 340mg

From:

http://lifestyle.msn.com/foodandentertaining/recipes/recipeprint.aspx?rid=2457&layout=2

Cacer Proof Your life

URL: http://health.msn.com/centers/cancer/articlepage.aspx?cp-documentid=100171430>1=10502

From:

http://health.msn.com/print.aspx?cp-documentid=100171430&page=0

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