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About me |
Hi!
Thank you for stopping by my site. Cooking is one of my hobby!
I love to cook, bake and try new recipes.
These recipes are all tried and true, foolproof guaranteed successful. My recipes.ucoz.com is a website devoted to finding the best recipes, and
presenting them to you with simple instructions and lots of pictures.
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Chayotes, also known as "vegetable pears", are related to zucchini, cucumber, and melons, and in a way, taste like a combination of all three. They are a staple of Mexico and Costa Rica, are high in vitamin C, low in calories, and are a good source of fiber. They can be eaten raw, or cooked, and like zucchini, fried, baked, broiled, sautéed, steamed, or mashed. |
 This was so so great! i made it for company and everyone loved it. even people who don't like zucchini!
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 A favorite from the archives. I can happily report that this recipe goes quite well with 2 bottles of full-bodied red wine, 4 hungry people. |
 I have many under 15 minute meals which I keep under my thumb that I can prepare at quick notice without making it monotonous.
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Browned butter is magical. It can transform the most boring vegetable into something fancy and restaurant-style. I'm not saying that green beans are boring (though they certainly can be) but instead of the ordinary boiled, microwaved or steamed green beans, try this recipe instead. |
If you are firing up the grill this summer with fish or seafood, consider this fennel slaw as a fresh alternative to regular cabbage coleslaw to serve as a side. Oddly, the naturally pronounced licorice taste of fennel is strongly muted by the vinaigrette, so only a hint comes through, and it is well balanced with the mint, shallots, and mustard. |
 Brussels sprouts are one such brassy ingredient that's able to really compliment the black bean garlic sauce. These tiny cabbages have a delightfully bitter flavor that mellow and sweeten when seared. A dash of chili pepper flakes give the whole dish an extra bit of bite. This is a dish full of flavor that's simple, fast to prepare side, and works great as a meal on its own.
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Here's a quick and easy recipe for broccoli, stir-fried with a little ginger and sesame. The broccoli florets are quickly stir-fried initially, then steamed in a sauce of stock, sesame oil, and soy sauce. This quick cooking technique works best with the florets. Don't discard the broccoli stalks, peel them and slice them thick and eat them raw like you would a carrot; the raw stalks are great with dips.
What's your favorite way of preparing broccoli? Our everyday standby is steamed broccoli but we're always looking for ideas.
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Guacamole, a dip made from avocados, is originally from Mexico. The
name is derived from two Aztec Nahuatl words - ahuacatl (avocado)
and molli (sauce). The trick to perfect guacamole is using
good, ripe avocados. Check for ripeness by gently pressing the outside
of the avocado. If there is no give, the avocado is not ripe yet and
will not taste good. If there is a little give, the avocado is ripe.
If there is a lot of give, the avocado may be past ripe and not good.
In this case, taste test first before using. |
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