Beef Bulgogi
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 4
Ingredients:
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
Red pepper to taste (optional)
Directions:
1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Thursday, November 17, 2011
Tuesday, November 15, 2011
Chicken Breast / Tenders Recipes
Italian Honey Mustard Chicken
30 Minutes to Prepare and Cook
Ingredients
2 boneless skinless chicken breasts (split)
4 Tbsp honey mustard dressing
1 cup Italian Bread Crumbs
Directions
Split chicken breasts down the center. Rub honey mustard all over chicken, than roll in bread crumbs. Bake at 350 for 25 minutes.
----
Baked "Fried" Chicken
Ingredients
2 boneless, skinless breasts
1 egg, beaten
2 cups Kellog's Corn Flakes Cereal, crushed
1 tsp salt
1 tsp pepper
garlic powder
onion powder
cayenne
cumin
herbes de province
Directions
Preheat oven to 350 F.
Mix crushed corn flakes with spices.
Cut breasts in half, dip in egg wash and roll in corn flake mix.
Place in a shallow baking pan or flat cookie sheet, and bake until internal temperature reaches at least 165 F, or about 40 minutes.
Serves 4.
------
Crispy Chicken Tenders (Rachel Ray)
Yields: 4 servings
Ingredients
1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups breadcrumbs, seasoned or unseasoned
Salt and black pepper
Preparation
Preheat oven to 375°F.
Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.
Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.
Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown. [My notes: Mine needed to bake for 20 minutes.]
[My variations:
- Use a mixture of crushed corn flakes, rice krispies cereal, mashed potato flakes, herbs and spices -- cumin, garlic, onion powder, etc... in place of bread crumbs.
- Marinate tenders in honey mustard dressing with a dash of ground ginger, onion and garlic powder, salt, cayenne and black pepper for several hours prior to baking. Use this dressing to help crumbs adhere, not egg wash.]
--------------------
30 Minutes to Prepare and Cook
Ingredients
2 boneless skinless chicken breasts (split)
4 Tbsp honey mustard dressing
1 cup Italian Bread Crumbs
Directions
Split chicken breasts down the center. Rub honey mustard all over chicken, than roll in bread crumbs. Bake at 350 for 25 minutes.
----
Baked "Fried" Chicken
Ingredients
2 boneless, skinless breasts
1 egg, beaten
2 cups Kellog's Corn Flakes Cereal, crushed
1 tsp salt
1 tsp pepper
garlic powder
onion powder
cayenne
cumin
herbes de province
Directions
Preheat oven to 350 F.
Mix crushed corn flakes with spices.
Cut breasts in half, dip in egg wash and roll in corn flake mix.
Place in a shallow baking pan or flat cookie sheet, and bake until internal temperature reaches at least 165 F, or about 40 minutes.
Serves 4.
------
Crispy Chicken Tenders (Rachel Ray)
Yields: 4 servings
Ingredients
1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups breadcrumbs, seasoned or unseasoned
Salt and black pepper
Preparation
Preheat oven to 375°F.
Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.
Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.
Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown. [My notes: Mine needed to bake for 20 minutes.]
[My variations:
- Use a mixture of crushed corn flakes, rice krispies cereal, mashed potato flakes, herbs and spices -- cumin, garlic, onion powder, etc... in place of bread crumbs.
- Marinate tenders in honey mustard dressing with a dash of ground ginger, onion and garlic powder, salt, cayenne and black pepper for several hours prior to baking. Use this dressing to help crumbs adhere, not egg wash.]
--------------------
Sunday, November 13, 2011
Gluten Free Bread Machine Recipes
Gluten Free White Bread (excellent -- tried this, very good)
3 eggs, beaten
1 1/2 cups warm skim milk
1 tablespoon apple cider vinegar
1/4 cup olive oil
1/4 cup honey
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/2 cup garbanzo bean flour
2 cups rice flour
1 tablespoon active dry yeast
Mix room temperature eggs with warm milk in bread machine pan (Cuisinart). Add remaining ingredients up to salt. Mix xanthan gum through rice flour and add to liquids in pan. make a well in the middle for yeast. Set on gluten free setting (5; doesn't allow you to choose the loaf size).
234 calories
183
477
258
200
220
1156
-------
2728 / 10 slices = 273 calories / slice
kitchenmouse
nuffster
hybrid name
------------------------------------------------------------------------------------------------------------------------
Gluten-Free Bread
Ingredients:
Cooking Directions:
-------- ------------ --------------------------------
3 large eggs -- see * Note
9 ounces lukewarm water -- (90 to 95 degrees; 1 cup plus 2 tablespoons)
4 tablespoons melted butter or canola oil
(do not use margarine)
1 teaspoon cider vinegar
2 cups white rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup non-fat dry milk
3 tablespoons sugar
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon Red Star active dry yeast
* Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of water
or enough to fill measuring cup to 1 3/4 cup level.
In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or
oil and cider vinegar with a wire whisk or fork. Pour mixture into bread
pan.
Measure and blend together all dry ingredients, except yeast, with a whisk
or fork. Place into bread pan on top of liquid ingredients. Add yeast on
top of dry ingredients. Lock pan into bread maker.
Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread Color.
Press START/STOP button to turn bread maker on. When mixing/kneading
action begins, use a rubber scraper to assist in mixing for a few minutes.
The machine will then mix the thick batter by itself. The mixture will
not form into a ball of dough, but will be a thick batter that will take
on a swirled appearance on top after about 10 minutes of mixing. After
mixing, the bread maker will then go through the rise cycles and be baked. When the loaf is done, turn bread maker off by holding START/STOP button
down for 3 seconds or until the red signal light goes out. Remove bread
pan using pot holders. Invert pan to remove loaf and cool on rack
completely before slicing.
This recipe yields a 2 pound loaf of bread that will be about 5 inches
high.
Three Variations on GF Bread
http://www.food.com/recipe/3-variations-of-a-gluten-free-bread-recipe-bread-machine-308592
White Bread
Ingredients:
* 2 cups rice flour
* 1/2 cup potato starch
* 1/2 cup tapioca flour
* 2 1/2 teaspoons xanthan gum (or guar gum)
* 2/3 cup powdered milk (or 1/2 non diary substitute)
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons egg substitute (optional)
* 3 tablespoons sugar
* 1 2/3 cups lukewarm water
* 1 1/2 tablespoons dry yeast, granules (or Bread Maker yeast)
* 4 tablespoons butter, melted (or margarine)
* 1 teaspoon vinegar (or dough enhancer)
* 3 eggs, room temperature
Optional
* 1 tablespoon linseed, and (optional)
* 1 tablespoon of cut up sunflower seed (optional)
Directions:
Most of the ingredients can be placed straight into the baking pan of the bread maker in the order suggested in your manual. (Some place yeast on bottom, flour mix next, then sugar and liquids; other suggest the reverse order.).
Place 1 & 1/2 tablespoons yeast in bread pan.
Add all the flours, xanthan/guar gum, milk powder and salt.
Add the sugar.
Beat the eggs.
Combine all the water, the butter, vinegar, and eggs. (If your bread machine manual recipes call for warm water, use that. If it has a pre-heating cycle, put in at room temperature.).
Use the white bread setting at medium crust (if you have this selection). Alternatively 3-4 hour setting.
WHITE & BROWN:.
Exchange 1 cup or both cups of white rice flour for brown rice flour. The results are excellent.
TENDER BUTTERMILK BREAD:
A tasty bread with a distinctive flavor, it seems to stay fresh longer than other breads. Some lactose-intolerant celiacs can use buttermilk, so this may be a boon for them if they are allergic to the soy in some of the baby formulas or the coconut oil in most of nondairy substitutes.
Follow the recipe for White Bread, but substitute 1/2 cup powdered buttermilk for the milk powder and omit the vinegar. Follow bread machine making instructions as per normal.
-------
Basic Rice Bread
http://www.bread-maker.net/Bread-maker-recipes/Bread-maker-Gluten-Free-Basic-Rice-Bread.htm
Ingredients for one 2-lb loaf:
1 cup fresh gluten-free buttermilk
1/4 cup butter, melted
1 teaspoon rice vinegar
1 1/2 teaspoons salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 teaspoons xanthan gum
3 eggs
1/2 cup water
1 1/2 teaspoons active dry yeast
Directions:
Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.
In a large bowl, combine all the dry ingredients except the yeast. Mix will with a whisk. In a separate bowl, combine the eggs and water; beat lightly.
Place 1/2 the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start
Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool for 1 hour before slicing.
-----------
3 eggs, beaten
1 1/2 cups warm skim milk
1 tablespoon apple cider vinegar
1/4 cup olive oil
1/4 cup honey
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/2 cup garbanzo bean flour
2 cups rice flour
1 tablespoon active dry yeast
Mix room temperature eggs with warm milk in bread machine pan (Cuisinart). Add remaining ingredients up to salt. Mix xanthan gum through rice flour and add to liquids in pan. make a well in the middle for yeast. Set on gluten free setting (5; doesn't allow you to choose the loaf size).
234 calories
183
477
258
200
220
1156
-------
2728 / 10 slices = 273 calories / slice
kitchenmouse
nuffster
hybrid name
------------------------------------------------------------------------------------------------------------------------
Gluten-Free Bread
Ingredients:
Cooking Directions:
-------- ------------ --------------------------------
3 large eggs -- see * Note
9 ounces lukewarm water -- (90 to 95 degrees; 1 cup plus 2 tablespoons)
4 tablespoons melted butter or canola oil
(do not use margarine)
1 teaspoon cider vinegar
2 cups white rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup non-fat dry milk
3 tablespoons sugar
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon Red Star active dry yeast
* Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of water
or enough to fill measuring cup to 1 3/4 cup level.
In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or
oil and cider vinegar with a wire whisk or fork. Pour mixture into bread
pan.
Measure and blend together all dry ingredients, except yeast, with a whisk
or fork. Place into bread pan on top of liquid ingredients. Add yeast on
top of dry ingredients. Lock pan into bread maker.
Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread Color.
Press START/STOP button to turn bread maker on. When mixing/kneading
action begins, use a rubber scraper to assist in mixing for a few minutes.
The machine will then mix the thick batter by itself. The mixture will
not form into a ball of dough, but will be a thick batter that will take
on a swirled appearance on top after about 10 minutes of mixing. After
mixing, the bread maker will then go through the rise cycles and be baked. When the loaf is done, turn bread maker off by holding START/STOP button
down for 3 seconds or until the red signal light goes out. Remove bread
pan using pot holders. Invert pan to remove loaf and cool on rack
completely before slicing.
This recipe yields a 2 pound loaf of bread that will be about 5 inches
high.
Three Variations on GF Bread
http://www.food.com/recipe/3-variations-of-a-gluten-free-bread-recipe-bread-machine-308592
White Bread
Ingredients:
* 2 cups rice flour
* 1/2 cup potato starch
* 1/2 cup tapioca flour
* 2 1/2 teaspoons xanthan gum (or guar gum)
* 2/3 cup powdered milk (or 1/2 non diary substitute)
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons egg substitute (optional)
* 3 tablespoons sugar
* 1 2/3 cups lukewarm water
* 1 1/2 tablespoons dry yeast, granules (or Bread Maker yeast)
* 4 tablespoons butter, melted (or margarine)
* 1 teaspoon vinegar (or dough enhancer)
* 3 eggs, room temperature
Optional
* 1 tablespoon linseed, and (optional)
* 1 tablespoon of cut up sunflower seed (optional)
Directions:
Most of the ingredients can be placed straight into the baking pan of the bread maker in the order suggested in your manual. (Some place yeast on bottom, flour mix next, then sugar and liquids; other suggest the reverse order.).
Place 1 & 1/2 tablespoons yeast in bread pan.
Add all the flours, xanthan/guar gum, milk powder and salt.
Add the sugar.
Beat the eggs.
Combine all the water, the butter, vinegar, and eggs. (If your bread machine manual recipes call for warm water, use that. If it has a pre-heating cycle, put in at room temperature.).
Use the white bread setting at medium crust (if you have this selection). Alternatively 3-4 hour setting.
WHITE & BROWN:.
Exchange 1 cup or both cups of white rice flour for brown rice flour. The results are excellent.
TENDER BUTTERMILK BREAD:
A tasty bread with a distinctive flavor, it seems to stay fresh longer than other breads. Some lactose-intolerant celiacs can use buttermilk, so this may be a boon for them if they are allergic to the soy in some of the baby formulas or the coconut oil in most of nondairy substitutes.
Follow the recipe for White Bread, but substitute 1/2 cup powdered buttermilk for the milk powder and omit the vinegar. Follow bread machine making instructions as per normal.
-------
Basic Rice Bread
http://www.bread-maker.net/Bread-maker-recipes/Bread-maker-Gluten-Free-Basic-Rice-Bread.htm
Ingredients for one 2-lb loaf:
1 cup fresh gluten-free buttermilk
1/4 cup butter, melted
1 teaspoon rice vinegar
1 1/2 teaspoons salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 teaspoons xanthan gum
3 eggs
1/2 cup water
1 1/2 teaspoons active dry yeast
Directions:
Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.
In a large bowl, combine all the dry ingredients except the yeast. Mix will with a whisk. In a separate bowl, combine the eggs and water; beat lightly.
Place 1/2 the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start
Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool for 1 hour before slicing.
-----------
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