1 450 COOKING GUIDE : 1 450

1 450 cooking guide : Cooking bbq chicken : Cooking resorts

1 450 Cooking Guide

1 450 cooking guide

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • Food that has been prepared in a particular way

  • The practice or skill of preparing food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • The process of preparing food by heating it

  • lead: take somebody somewhere; "We lead him to our chief"; "can you take me to the main entrance?"; "He conducted us to the palace"

  • A thing that helps someone to form an opinion or make a decision or calculation

  • steer: direct the course; determine the direction of travelling

  • A professional mountain climber in charge of a group

  • usher: someone employed to conduct others

  • A person who advises or shows the way to others

  • * August 25—Marcian is crowned Eastern Roman Emperor.

  • New Jersey Transit operates or contracts out the following routes within Camden, Gloucester, and Salem counties.

  • 400 (four hundred) is the natural number following 399 and preceding 401. (For the year 400 AD, see 400)

  • one: the smallest whole number or a numeral representing this number; "he has the one but will need a two and three to go with it"; "they had lunch at one"

  • one: used of a single unit or thing; not two or more; "`ane' is Scottish"

  • "?1" (read "Infinity Ichi"; translated as "Infinity 1") is Do As Infinity's twenty-first single, released on June 17, 2009. The band had disbanded in September 2005, but reformed three years later in September 2008.

Tropika satays

Tropika satays

Tropika restaurants in Vancouver serve delicious Malaysian, Thai and Singapurean dishes.
These satays were yummy! But I only ate one portion - the other was my sister Pia's, a Vancouver resident and most excellent guide.
And here's recipes I got from the internet:

Sambal Kacang (Peanut Sauce)

Makes about 280 ml / 1/2 pint / 1-1/4 cups of sauce

This is the best-known, most popular sauce for satay. It is also used for gado-gado, and goes well with any grilled meat.

If you like your satay sauce chilli-hot, there are several quite passable powdered instant sauces on the market. For making it yourself, there are various so-called short cuts, most of them involving crunchy peanut butter. Avoid these; the method described below is as easy, cheaper and much nicer.

112 ml / 4 fl oz / 1/2 cup vegetable oil
225 g / 8 oz / 1-1/3 cups raw peanuts
2 cloves garlic, chopped
4 shallots, chopped
A thin slice of shrimp paste (optional)
Salt to taste
1/2 tsp chilli powder
1/2 tsp brown sugar
1 tbsp dark soy sauce
450 ml / 16 fl oz / 2 cups water
1 tbsp tamarind water or juice of a lemon

Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool. Then pound or grind the nuts into a fine powder, using a blender, coffee grinder, or pestle and mortar. Discard the oil, except for 1 tablespoonful.

Crush the garlic, shallots and shrimp paste in a mortar with a little salt, and fry in the remaining oil for 1 minute. Add the chilli powder, sugar, soy sauce and water. Bring this to the boil, then add the ground peanuts. Simmer, stirring occasionally, until the sauce becomes thick; this should take about 8-10 minutes. Add the tamarind water or lemon juice and more salt if needed.

When cool, keep in a jar in the fridge. Reheat as required for use with satay or as a dip for lalab (crudites) or savoury snacks. The sauce will keep in the fridge for up to 1 week.

Recipe from:
Indonesian Regional Cooking
By Sri Owen
St. Martin's Press, 1995
$18.95 Hardcover
288 Pages, with 50 line illustrations
ISBN: 0-312-11832-5
Reprinted with permission

Raspberry Cream Heart Recipe

Raspberry Cream Heart Recipe


1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 jar (14 oz) strawberry pie glaze
2 cups fresh raspberries
1 teaspoon powdered sugar


1. Heat oven to 450°F. Remove 1 pie crust from pouch; place flat on ungreased cookie sheet. Make paper pattern for 11x10-inch heart. With paper pattern as guide, cut crust into heart shape. Generously prick crust with fork.

2. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes. Repeat with remaining pie crust.

3. In small bowl with electric mixer, beat cream cheese and 1/4 cup powdered sugar on medium speed until smooth. Place 1 cooled crust on serving plate; spread with cream cheese mixture.

4. Reserve 1/2 cup of the pie glaze; spread remaining glaze over cream cheese mixture. Top with second cooled crust. Spread reserved 1/2 cup glaze over top crust. Arrange raspberries, stem side down, over top. Sprinkle with powdered sugar.

1 450 cooking guide

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