Author Topic: RECIPIES! RECIPIES!! RECIPIES!!!  (Read 10546 times)

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Offline abeeda

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RECIPIES! RECIPIES!! RECIPIES!!!
« on: January 22, 2009, 01:11:15 PM »
SALAM,
I like finding new recipies and now I have soooooo many of them, so I'm gonna share them with you on this thread insha Allah. :D

Offline Muhsin

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Re: RECIPIES! RECIPIES!! RECIPIES!!!
« Reply #1 on: January 22, 2009, 01:59:49 PM »
 ??? ;D
Get to know [and remember] Allah in prosperity & He will know  [and remember] you in adversity.

Offline Dan-Borno

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Re: RECIPIES! RECIPIES!! RECIPIES!!!
« Reply #2 on: January 22, 2009, 02:20:48 PM »
"My mama always used to tell me: 'If you can't find somethin' to live for, you best find somethin' to die for" - Tupak

Offline abeeda

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Re: RECIPIES! RECIPIES!! RECIPIES!!!
« Reply #3 on: February 11, 2009, 01:58:55 PM »
salam
sorry muhsin and dan borno,
I've not been able to come to the site for some tym, anyway her they are

Rice with almonds
This recipe is from Emeril Lagasse (The Essence of Emeril). Catch his shows on the Food Network. Recipes can also be found at www.foodtv.com. This recipe is deeeeelish!
2 tbsp. olive oil
1/3 cup blanched, whole almonds
1 cup small diced onion
1/2 cup small diced carrot
1/2 tsp. cinnamon
1 cup long grain rice
3 cups chicken stock
1/3 cup golden raisins
2 tsp. orange zest
1/4 tsp. cayenne pepper
1 whole roasted chicken, cut into quarters
2 tbps. chopped chives
 
Preheat oven to 375 degrees. Lightly oil a 1-1/2 qt casserole dish. In a large skillet heat the olive oil and saute the almonds until they are golden and become fragrent, about 2 minutes. Add the onion, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice, and cook for 1 minute, stirring to make sure all the kernels are coated with oil. Add the stock, raisins and cayenne pepper and bring to a boil. Place the mixture into the casserole dish and bake for 45 minutes. Remove rice from oven and place on platter with roasted chicken pieces on top of rice. Garnish with the chives.
 
Yield: 4 servings

Offline abeeda

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Re: RECIPIES! RECIPIES!! RECIPIES!!!
« Reply #4 on: October 31, 2009, 12:19:50 PM »
Chicken Shawarma
Making shawarma at home is simple, pretty cheap, and makes the house smell great too.  Some people prefer to marinade the sliced chicken in the yougurt and spices overnight, but I have found that it doesnt really effect the taste.  I sometimes serve this for lunch in pitas with garlic mayo and salad type veggies, and sometimes I serve it for dinner on a platter with rice, salad, various condiments, and bread.  Totally up to you!




Ingredients






1 1/2 lbs boneless skinless chicken (thighs or breasts, thinly cut)

1 cup plain yogurt

1/4 cup vinegar

2 garlic cloves, crushed

1 teaspoon pepper

1/2 teaspoon salt

2 cardamom pods

1 teaspoon allspice
1 teaspoon sumac (optional)

1 lemon, juice of
Combine all the ingredients except the chicken and mix well.  Now add in the chicken and mix well,  Cook over stove top on medium heat for about 2 hours.  If it starts to dry out add in a little water so it will stay moist.  Toward the end of cooking the chicken should be very soft and easy to shred apart by pressing it with the rubber spatula or a wooden spoon.  Mash it up and then serve it the way you like it.





GARLIC MAYO:

Ingredients

1 1/2 tablespoons minced garlic

1 egg, at room temperature

1 1/2 cups fruity olive oil

1-1 1/2 tablespoon fresh lemon juice, to taste

1/2 teaspoon salt

1/4 teaspoon fresh ground white pepper





Directions


In a blender or a food processor, puree garlic with egg.
Mix oil with lemon juice in a pouring jar.
With motor running, add oil mixture slowly in a thin stream.
Add salt and pepper and whirl an additional 10 seconds.
Taste for seasoning.
Transfer to a bowl, cover, and refrigerate.
If
the mixture separates or does not thicken, correct it as follows: Pour
all but 1 tablespoon of separated mayonnaise into another container.
Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.
With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.
It is best to prepare this the day before, to allow flavors to mingle and mellow out.


Offline abeeda

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Re: RECIPIES! RECIPIES!! RECIPIES!!!
« Reply #5 on: October 31, 2009, 12:22:44 PM »
Sfiha (a kind of Arabic pizza, or meat pie)
This makes a nice lunch, especially on the go.  If you are planning an outing and need an easy, healthy take along lunch, this works great.  You can make them up the night before and take them along when you are ready.  You can also make them a little smaller and serve as an appetizer.  Spread the filling kind of thin, a little goes a long way.  I will try to post a picture in the gallery so you can have an idea about what the end result should look like.

Dough

1 teaspoon dry active yeast

1 cup warm water

2 teaspoons sugar

3 cups all-purpose bread flour

1 teaspoon salt

1/3 cup extra-virgin olive oil

1 teaspoon dried mint or
oregano (optional) or
anise, seeds. (optional)

2 egg whites



Topping

1-2 onions, finely chopped and drained of juices

1 large tomato, finely chopped

18 ounces ground lamb or
beef

3/4 cup yogurt

3 tablespoons pomegranate concentrate

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 teaspoon salt and 1/2 teaspoon white or black pepper

1/3 cup toasted pine nuts (or chopped walnuts)

2 tablespoons tomato paste (optional)





Directions


Dough:.
Dissolve the yeast with the sugar in 1/2 cup of the water, leave in a warm place for 10 minutes, or until it begins to froth.
Sift
the flour and salt into a large bowl and stir in the olive oil. Add the
yeast mixture and slowly add enough of the remaining water to hold the
dough together in a ball.
Knead
vigorously for about 10 minutes until the dough comes off the sides of
the bowl and becomes smooth and elastic. Towards the end of the
kneading, add the flavorings, if desired.
Pour a small amount (1/2 tablespoon) of olive oil in the bowl and roll the dough in it to grease it over.
Leave in a warm area for 1-1/2 - 2 hours. (should be doubled in size).
Cut the dough into 9 pieces and roll each out thinly on a flat floured surface. Roll out to 7 inch circles.
Place
the rounds on oiled baking sheets and brush with egg whites. Cook in a
preheated 450 degree oven for 10 minutes, turn over and brush the other
side with egg whites.
Mix
the filling ingredients together and work with your hands into a soft
paste. Take even lumps of the mixture and spread thickly over each
pastry round.
Bake in the oven at 450 degrees for another 15-20 minutes.
Serve hot.

Offline thegood

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Re: RECIPIES! RECIPIES!! RECIPIES!!!
« Reply #6 on: February 04, 2010, 12:54:23 PM »
Miyan Zogale Served With Tuwon Dawa

THIS dish originates from the Northern part of Nigeria (the Hausas).
Miyan zogale served with tuwon dawa contains grains (millet), groundnut, tomatoes, pepper, fish, meat and zogale leaves as its base ingredients. From nutritional point of view, this dish contains all the essential nutrients that make up a balance diet. It contains complex carbohydrates that are found in the grain (tuwo dawa) or millet, antioxidants vitamins and minerals from the vegetables, which have preventive and healing properties. It is also rich in protein, which helps to build and repair worn out tissues and is also essential for growth and development. Groundnut used as one of the ingredients in preparation of this soup is among the most popular oil-bearing nuts. It is rich in fat, protein, vitamin B1, C, E and niacin. It also contains calcium, magnesium and potassium alongside therapeutic properties.
Therapeutic properties of Miyan zogale
Skin condition;
Regular consumption of this soup promotes good health for both the skin and mucosa because of its high levels of niacin and unsaturated fatty acid and both are essential for good health and regeneration of skin cell.
Boost the immune:
Tomatoes used as one of the ingredients in the soup preparation are very rich in vitamins, minerals and above all antioxidant carotenoid (lycopene and beta-carotene), which stimulate the immune system function of the body.
Consumption of this soup increases the infection-fighting capabilities of the body, which eliminate infectious agents.
Prevents/cures constipation
This therapeutic or healing property is as a result of the richness of the dish in fibre, which facilitates defecation and prevents constipation.
Recommendation
Miyan zogale is highly recommended for those that want to boost their immune system and people that want to prevent skin disorders and constipation.
Ingredients Quantities
Beef 8 medium pieces
Smoked fish 1 medium size
Zogale leaves 2 medium bunches (fresh or dried)
Fresh tomatoes 4 large size
Fresh pepper 3 medium size
Onion 1 medium bulb
Yaji (ground pepper) 1 tablespoon
Groundnut (raw shelled) 1 cup
Dadawa (ground) 1/2 flat type
Palm oil 2 cooking spoons
Maggi cube 2
Water 11/2 litres
Salt to taste
Method of preparation
Pick and wash the zogale leaves and place the leaves in the pot with 1/2 litre of water.
Boil for about 5 minutes
Drain off the water and set aside
Pour the boiling water on the groundnut.
Allow to cool. Then peel off the skin and blend to a smooth paste.
Cut up the tomatoes, pepper and onion into small pieces and blend.
Wash the beef and season with salt, yaji, one Maggi cube and add some slices of onions.
Steam till juice dries up.
Add 2 cups of water, leave to cook for about 20 minutes or until it is tender.
Wash and bone the fish and add to the meat pot.
Add water and the ground dawadawa, blended tomatoes mixture and allow to cook for 15 minutes.
Stir and add the remaining Maggi cube.
Simmer for few minutes.
Remove from heat and serve with tuwon dawa.
Tuwon dawa
Tuwon dawa is an ideal food for everybody because of its high nutritive and fibre content.
Recommendation
Highly recommended for people suffering from hypercholestroamie (elevated cholesterol), renal disorders and overweight/obese patients.
Ingredients for preparing tuwon dawa
Millet flour
Water
Method of preparation
Place pot on fire with half-filled water to boil.
Collect some quantity of the flour and mix in a container with cold water.
Add it into pot and allow it to cook well stirring occationally.
Add the remaining millet flour and continue turning until the required plasticity is achieved,
Allow to simmer for about 30 minutes on low heat.
Serve hot with Miyan zogale.

Enjoy..
always believe in w't you do

 


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