Wonderfood

Beef Meatball - Soikogi Wanja

2011-01-11T20:03:00.000+08:00

1/2 lb Beef
1/2 block (about 10 oz) Firm tofu
1/2 cup Flour
4 cloves Garlic
2 stalks Green onion
1 ts Sesame oil
1 tb Soy sauce
1 ts Vinegar
Salad oil
Pepper
Salt
5 Egg, beaten

1. Squeeze the firm tofu with paper towel or gauze. Mash it finely.
2. Grin the beef. Chop the garlic and the green onion finely.
3. Put the beef, tofu, garlic, green onion, sesame oil, pepper, and salt in a large bowl; mix them
well by hand.
4. Shape the mixture into 1 1/3 inch round patties.
5. Heat the salad oil in a skillet. Dredge the patties in the flour, dip them in the beaten eggs, and
fry them until browned on both sides.
6. When they are warm, serve them with a seasoning dip - the mixture of 1 tablespoon soy
sauce and 1 teaspoon vinegar.

Image from: http://en.petitchef.com/

Stuffed-Cucumber Pickle - Oi Sobaki

2010-11-25T23:22:00.000+08:00

10 (6 oz each) cucumber
2 oz or 59.1470591 ml leek
Hot pepper powder : 1/2 cup
Green onion : 1 stalk
4 cloves of garlic
1 ginger
Salted baby shrimps, chopped : 1 tb (available in Korean stores, optional)
Salt to taste

1. Wash the cucumbers scrubbing with salt. Cut them into 2 inches long. Make a crosswise cut
about 1.5 inches deep in each piece.
2. Dissolve 4 tablespoonfuls of salt in 4 cups of water. Soak the cucumbers for about 30 minutes
in the salted water. Squeeze them with gauze or paper towel to drain water thoroughly.
3. Wash and cut the leeks 1 inch long.
4. Crush garlic. Chop green onion, ginger, and salted baby shrimps.
5. Put the hot pepper powder, leeks, green onion, garlic, ginger, salted baby shrimps, and salt in
a large bowl. Mix them well by hand, using rubber gloves.
6. Stuff each cucumber piece with the mixture. Place them neatly in a jar. Put the remaining
stuffing on the them.
7. Keep in a cool place for one day, then serve.

Fruit Compote Recipe

2010-08-19T20:53:00.000+08:00

For your perfect meal time finale, here's a perfect dessert for you!

Ingredients:
2 tbsp lime juice
2 tbsp honey
1 cup seedless green grapes
2 kiwifruit, peeled, cut into bite sized pieces
2 pears, halved, cored, cut into 1/2 inch pieces

Here's How:
in a medium bowl, combine lime juice and honey; blend well. Add remaining ingredients; toss lightly. Spoon into individual serving dishes; refrigerate until serving time.

Chocolate-Dipped Almond Cookie Roll Recipe

2010-07-01T18:01:00.000+08:00

Chocolate-Dipped Almond Cookie Roll Recipe
Ingredients:
6 ounces sliced almonds, lightly crushed
7 ounces almond paste, cut into 1-inch pieces
1 cup sugar
2 large egg whites

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Preheat oven to 375 degrees F. Spread out almonds on large cookie sheet. Combine almond paste and sugar in processor and process until blended. Gradually blend in whites. Spoon dough into pastry bag fitted with medium plain round tip. Pipe one 6-inch-long segment of dough atop almonds on cookie sheet. Gently roll dough in almonds, coating completely. Transfer to clean large cookie sheet. Repeat with remaining dough and almonds, spacing cookies 1 inch apart. Bake until golden brown, about 15 minutes. Transfer to rack and cool completely.

Line large cookie sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cookie gently to remove excess chocolate. Place cookie rounded side up on foil-lined cookie sheet. Repeat with remaining cookies. Refrigerate until chocolate sets.

Crab and Basil Risotto with Goat Cheese Recipe

2010-06-15T18:41:00.000+08:00

Crab and Basil Risotto with Goat Cheese

Ingredients:
3 tablespoons butter
1 small onion, minced
1 1/2 cup Arborio rice (Italian short-grain rice) or medium-grain rice
5 cups chicken stock or canned broth
1/2 cup whipping cream
3 1/2 ounces fresh mild goat cheese (such as Montrachet)
8 ounces crabmeat
1/3 cup chopped fresh basil or 1 teaspoon dried, crumbled

Cooking instructions:
Melt butter in heavy large saucepan over medium heat. Add minced onion and sauté until translucent, about 3 minutes. Add rice and sauté 1 minute. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still form to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Add whipping cream and simmer 2 minutes. Mix in goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt and pepper.

Irish Cream Ice Cream Recipe

2010-05-30T19:00:00.000+08:00

Ingredients:
2 cups milk
1/2 vanilla bean, split lengthwise
6 egg yolks
1/2 cup sugar
1 cup whipping cream

1/2 cup Irish cream liqueur
1/2 cup mini semisweet chocolate chips

Cooking instructions:
Place milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes; do not boil. Strain into bowl. Mix in whipping cream. Cover; refrigerate until well chilled.

Mix liqueur into custard. Process custard in ice cream maker according to manufacturer’s instructions, adding chocolate when ice cream is almost set. Freeze ice cream in covered container.

Scallops Broccoli with Champagne Recipe

2010-05-28T15:05:00.000+08:00

Scallops Broccoli with Champagne Recipe

Ingredients:
1 bunch broccoli, cut into florets

1 1/2 cups brut Champagne or sparkling wine
4 shallots, minced
2 tablespoons whipping cream
10 tablespoons chilled unsalted butter, cut into pieces

2 tablespoons unsalted butter
1 1/2 pounds large sea scallops, halved horizontally
1/4 cup chopped fresh chives

Here’s how:
Cook broccoli in pot of boiling water until just tender, 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain.

Boil Champagne and shallots in heavy small saucepan until liquid is reduced to 2 tablespoons, about 30 minutes. Reduce heat to low. Whisk in 2 tablespoons whipping cream. Gradually whisk in 10 tablespoons butter 2 tablespoons at a time, removing pan from heat briefly if drops of melted butter appear.

Meanwhile, melt 1 tablespoon butter in heavy large skillet over high heat. Add broccoli florets and sauté until heated through. Mound broccoli in center of plates. Tent with aluminum foil to keep warm. Melt remaining 1 tablespoon butter in same skillet. Add scallops and cook until golden brown, about 2 minutes per side. Divide scallops among plates.

Thin sauce with some scallop pan juices if desired, whisking constantly. Spoon sauce over scallops. Sprinkle with chives and serve.

Beef Boiled Dinner

2010-05-27T22:40:00.013+08:00

Nothing to serve this rainy season? Try this at home and you'll surely crave for more.

Prepare:
3-4 pounds corned beef boneless brisket
8 small onions
8 medium carrots
4 potatoes, cut into halves or fourths
2 turnips, cubed, if desired
1 medium graan cabbage, cut into wedges
Caraway seed

Here's How:
PLace corned beef in Dutch oven; cover with cold water. Cover tightly and simmer until tender, about 3 1/2 hours. Skim fat from liquid. Add onions, carrots. potatoes, and turnips. Sprinkle with caraway seed. Cover and let simmer for 20 minutes. Place beef on warm platter. Add cabbage; simmer uncovered until vegetables are tender, 10 to 15 minutes.

Creamy Cheese Frosting

2010-05-27T21:15:00.000+08:00

If you have a Pineapple Carrot Cake, here's a perfect frosting for your cake.

Prepare:
1 pack 225 grams cream cheese
1/2 cup butter
2 cups sifted confectioners sugar
1/4 teaspoon vanilla
1/2 cup chopped cashew nuts

Here's How:
In a bowl , beat cream cheese and butter until smooth and fluffy. Add the sugar and vanilla and continue beating until spreading consistency. Frost top and sides of cake. Chill before serving.

Old-Fashioned Modern Porridge

2010-05-26T16:09:00.000+08:00

Ingredients:
3 cups water
3/4 teaspoon salt
1 2/3 cups old-fashioned rolled oats
2/3 cups raisins
1/2 cup maple syrup
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1/4 cup chopped walnuts
2 eggs, beaten to blend
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Chilled milk or whipping cream

Here’s how:
Preheat oven to 350 degrees F. Bring water and salt to boil in heavy large saucepan. Reduce heat to medium-low. Add oats and cook 5 minutes, stirring frequently. Transfer oatmeal to 6-cup soufflé dish. Add all remaining ingredients except milk and stir until well combined. Bake unitl set, about an hour.

Spoon porridge into bowls. Serve, passing milk separately.

Yummy Butter Cake Recipe

2010-05-26T12:47:00.002+08:00

Prepare:
1/2 cup butter
1 1/3 cup white sugar
5 egg yolks
2 1/4 cups cake flour
2 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
3/4 cups evaporated milk

Here's How:
Preheat the oven to 350F. Grease and line a 9x5 inch loaf pan. Set aside.Cream butter until soft. Add in sugar and beat until light and fluffy. Add eggyolks one at a time beating well after each addition. Sift flour, baking powder and salt together. Add to the creamed mixture alternately with vanilla and milk. Blend well. Pour into the preapred pan. Bake for 40-45 minutes or until done.

Pot Roast with White Gravy Recipe

2010-05-24T17:04:00.002+08:00

Prepare:

2 tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 pound beef chuck pot roast
1 tablespoon shortening
1/4 cup water
1 tablespoon dried dill weeds
5 small potatoes
5 carrots, cut into fourths
1/2 teaspoon salt
1 pound zucchini, cut into fourths
1/2 teaspoon salt

Here's How:
Mix flour, 1 teaspoon salt and the pepper; coat beef with flour mixture. Heat shortening in large skillet or Dutch oven until melted; cook beef until brown. Add water and vinegar. Sprinkle dill weed on beef. Cover tightly and simmer until beef is tender, about 3 hours. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt. Serve with White Gravy.

For the White Gravy, place beef and vegetables on warm platter. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1 teaspoon drippings to pan. Blend in 1 tablespoon flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Add enough water to drippings to mixture 1 cup. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper. Stir in 1 cup dairy sour cream and 1 teaspoon dried dill weed; heat through.

Piccadilly Roast

2010-05-23T20:58:00.001+08:00

If you are a certified beef lover, here's a simple and nutritious recipe for you.

Prepare:

3 to 4 pounds beef blade pot roast
2 tablespoon all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon shortening
1/4 cup water
1 tablespoon vinegar
1 teaspoon dried dill weed
5 carrots, cut into fourths
1 pound zucchini, cut into fourths
(about 4 small)
1 teaspoon salt
1 cup dairy sour cream
1 tablespoon all-purpose flour
1 teaspoon dried dill weed

Here's How:
Rub beef with mixture of 2 tablespoons flour, 1 teaspoon salt and pepper. Heat shortening in large skillet or Dutch oven until melted; ccok beef until brown. Pour off drippings. Add water and vinegar. Sprinkle 1/2 teaspoon dill weed on beef; turn and sprinkle with 1/2 teaspoon dill weed. Cover and simmer until tender, 2 1/2 to 3 hours.About 1 hour before end of cooking time, add carrots. Cover and simmer for 40 minutes. Add zucchini; sprinkle vegetables with one teaspoon salt. Cover and simmer until vegetables are tender, about 20 minutes. Place beef and vegetables on warm platter.Add enough water to drippings to measure 1 cup. Mix sour cream, ! tablespoon dill weed in skillet. Gradually stir in drippings and heat just boiling, stirring constanlty. Yield: 6-8 servings

Prairie Cookie Recipe

2010-05-21T14:50:00.001+08:00

Prepare:

3/4 cup butter

3/4 cup brown sugar

1/3 cup white sugar

2 large eggs

1/3 cup water

1 tsp vanilla

1 3/4 cup white flour

3/4 tsp baking soda

1/4 tsp salt

1 1/4 cup rolled oats

1/2 cup flax

1/4 cup sunflower seeds

1 1/4 cup chocolate chips

1/2 cup unsweetened, shredded coconut

Here's How:

Mix butter with both sugars until evenly incorporated. Add eggs, water, vanilla, stir until just mixed. Add all the dry ingredients, mix until every combined. The dough will be sticky and soft. Chill for 30 minutes before shaping. Drop one rounded tablespoon of dough onto a greased cookie sheet or onto bakig parchment. Press each cookie flat (the dough will not flatten without help). Bake at 350F for 12-15minutes. When done, they should be lightly browned and firm to the touch. This is best bake if baked the same day as mixed.

Sole with Garlic-Parsley Cream Sauce Recipe

2010-05-19T13:10:00.001+08:00

Sole with Garlic-Parsley Cream Sauce Recipe

Prepare:
1/2 cup olive oil
1/2 cup chopped fresh cilantro
2 tablespoon minced fresh garlic
2 teaspoon fresh lemon juice
4 sole fillets, 4 ounces each
1 cup heavy or whipping cream
1 teaspoon dry white wine
1/3 cup chopped fresh parsley

Here's how:
Mix together oil, cilantro, 1 tablespoon garlic and 1 teaspoon lemon juice in a baking dish. Add sole fillets and turn to coat. Cover and refrigerate 1 hour. Stir together cream, wine, 1 tablespoon garlic and 1 teaspoon lemon juice in a small saucepan and bring to a boil. Reduce to 1/2 cup. Remove sole from marinade and saute' in a skillet until just cooked through, about 1 1/2 minutes per side. Stir parsley into sauce and serve over sole.

Pancetta-Wrapped Onions with Greens Recipe

2010-05-19T12:48:00.001+08:00

An intriguing salad of mixed greens, roasted red onions and cheese.

Prepare:
1/4 cup balsamic vinegar or 3 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 garlic clove, minced
3/4 cup olive oil
1/4 cup rendered bacon fat, melted
2 red onions (unpeeled), quartered
1/3 cup water
8 paper-thin pancetta slices or regular bacon slices
4 cups bite-sized pieces mixed greens (such as butter lettuce, arugula and real leaf lettuce)
1/4 cup roasted red bell pepper, drained, chopped
16 paper-thin slices Parmesan cheese

Here’s how:
Preheat oven to 325 degrees F. Whisk first 5 ingredients in medium bowl to blend. Gradually whisk in oil and bacon fat. Set vinaigrette aside. Place onions in dish baking pan. Add 5 tablespoons vinaigrette and stir to coat onions. Add 1/3 cup water to pan. Bake until onions are tender, basting occasionally with pan juices, about 45 minutes. Cool and peel onions. (Can be prepared 1 day ahead. Cover and refrigerate onions and remaining vinaigrette separately. Rewarm vinaigrette in small saucepan before using.)

Preheat oven to 400 degrees F. wrap each onion quarter in pancetta. Place onions on baking sheet. Bake until pancetta is cooked through, about 15 minutes.

Preheat broiler. Broil onions until pancetta is crisp, turning once, about 3 minutes. Set aside.

Toss greens and red bell pepper in large bowl with enough remaining vinaigrette to season to taste. Divide greens among plates. Top with cheese. Arrange onions around greens and serve.

Awesome Chocolate Tart Recipe

2010-05-19T12:40:00.000+08:00

This terrific dessert is based on the popular chocolate-pecan-caramel candy. Try it, you’ll love it!

Prepare:
For Crust
1 3/4 cups pecans, toasted
1/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted, cooled

For Filling
1 1/2 cup shipping cream
12 ounces semisweet chocolate, chopped
1/2 cup finely chopped pecans (about 2 ounces)

For Sauce
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 cup whipping cream

Here’s how:
For crust: Preheat oven to 350 degrees F. finely grind pecans with sugar in processor. Add butter and blend well. Firmly press crumb mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until golden brown, about 25 minutes. (If sides sink, press back up with back of fork.) Cool completely.

For filling: Bring cream to simmer I heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Cool to lukewarm. Pour filling into crust. Refrigerate 30 minutes. Sprinkle pecans around edge of filling. Refrigerate until firm, about 3 hours. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

For sauce: Melt butter in heavy medium saucepan over medium heat. Add sugar and cook until deep golden brown, stirring occasionally, about 12 minutes. Add cream and whisk until smooth. Cool to lukewarm. (Can be prepared 2 day ahead. Cover and refrigerate. Rewarm before serving.)

Loosen tart pan sides and remove. Cut tart into wedges. Transfer to plates. Spoon sauce over and serve.

Italian Parsley with Red Wine on Mussels Recipe

2010-05-19T12:31:00.000+08:00

A simple appetizer of mussels in red wine. Here we go!

Prepare:
3/4 cup Zinfandel wine
1 large shallot or green onion, finely chopped
3 bay leaves
2 fresh thyme sprigs or 1 teaspoon dried, crumbled
1 pound mussels, scrubbed and debearded
3 tablespoons olive oil (preferably extra-virgin)
3 large garlic cloves, minced
1 tablespoon chopped fresh Italian parsley

Here’s how:
Bring first 4 ingredients to simmer in heavy large non-aluminum saucepan. Add mussels then increase heat to high. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Transfer mussels to bowl using slotted spoon. Strain liquid through fine sieve set over bowl. Stir olive oil, minced garlic and chopped Italian parsley into cooking liquid. Season to taste with salt and pepper. Pour over mussels and serve. You can make 2 servings.

Cranberry Twisted Vodka Recipe

2010-05-18T18:04:00.000+08:00

Here is a festive concoction! This unusual and refreshing cocktail is made up of cranberries and vodka…

Prepare:
5 cups cranberries
2 1/4 cups water
1 1/4 cups sugar
2 cups vodka

Here’s how:
Combine 5 cups cranberries, water and sugar in heavy large saucepan. Bring to boil, stirring frequently to dissolve sugar. Cool completely. Mix in vodka. Cover cranberry mixture and let stand 2 days at room temperature.

Strain cranberry mixture through sieve. (Can be prepared 1 month ahead. Cover and refrigerate.) Fill glasses with ice. Pour cranberry vodka over and serve. You can make 5 cups.

Choco Hazelnut Cookie Recipe

2010-05-17T21:43:00.000+08:00

Fresh baked cookies satisfy every craving. This summer choices will surely keep you crave for another.

Prepare:

2 cups whole hazelnuts

2 cups white sugar

2 cups butter, room temperature

3 egg yolks, room temperature

2 tsp vanilla

4 cups all purpose flour

3 cups milk chocolate

Here's How:

Toast hazelnuts in 375F oven until skins are loose. Wrap in cloth and roll to remove skins. When cool, grind nuts in food processor. Remove ground hazelnuts and return to food processor with flour in small batches. Process to fine texture. In a mixer cream butter and sugar, gradually add egg yolks and vanilla, beat until fluffy. Add hazelnut flour mixture , mix until combined. Spoon cookies onto non-stick cookie sheets, flatten and bake at 375F for 12 minutes. Melt chocolate in microwave at medium heat in short intervals, stirring in between. Dip half of each cookie in chocolate. Enjoy!

Turkey with Anaheim Chilies Recipe

2010-05-17T19:05:00.000+08:00

This recipe is for those people who loves spicy turkey recipe. With the use of Anaheim chilies, make sure to have a cold glass of drink beside you to ease your tounge. LOL!

Prepare:
2 cups dried black beans, rinsed
10 cups water
1 teaspoon pepper
1/2 cup (1 stick) unsalted butter
2 medium Anaheim chilies (California chilies), seeded, chopped
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 large leek (white part only), chopped
2 garlic cloves, minced
2 tablespoons dried oregano, crumbled
1/4 cup all purpose flour
2 1/2 tablespoon chili powder
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1/4 teaspoon sugar
4 1/2 cups chicken stock or canned broth
2 1/4 cups frozen corn, thawed
4 cups diced cooked turkey or chicken

Grated cheddar cheese
Chopped red onion
Sour cream
Chopped fresh cilantro

Here's how:
Place black beans in large pot with enough cold water to cover by 3 inches and let soak overnight.

Drain beans. Return beans to pot. Add 10 cups water and pepper bring to boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 1/2 hours. Drain beans.

Melt butter in same pot over medium heat. Add Anaheim chilies, 2/3 cup chopped onion, celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. Add 4 cups stock and bring to simmer, stirring frequently. Puree 1 1/4 cups corn with remaining 1/2 cup stock in processor. Add puree to chili. Mix in black beans, turkey and remaining 1 cup corn. Simmer chili 15 minutes, stirring occasionally. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)

Ladle chili into bowls. Serve, passing cheese, chopped onion, sour cream and cilantro separately.

Scrumptious Strawberry Shortcake Recipe

2010-05-15T13:05:00.000+08:00

Fresh strawberries in whipping cream..it doesn't get much better or easier than this.

Prepare:
4 cups sliced strawberries
3 tbsp granulated sugar
2 cups whipping cream
3 tbsp icing sugar
1 tsp vanilla
8 tea biscuits or small sponge cakes
2 tbsp sifted icing sugar
8 whole strawberries

Combine sliced strawberries with sugar. Set aside for 15 minutes or until berries become juicy. Whip the whipping cream until light. Beat in icing sugar and vanilla. To assemble, cut biscuits in half. Spoon sliced berries and juice over the bottom halves of biscuits. Divide whipped cream over sliced berries. Replace tops of biscuits. Dust the tops with sifted icing sugar. Garnish each shortcake with one whole strawberry.

Apple Muffins with Pecans Recipe

2010-05-14T14:34:00.000+08:00

Muffin lovers will surely enjoy this apple flavored pastry with pecans. You can make about 12 pieces.

Prepare:
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 large egg
2 tablespoons fresh lemon juice
1 1/2 teaspoon vanilla extract
3/4 teaspoon grated peeled green apples (about 2 large apples)
1/2 cup chopped toasted pecans (about 2 ounces)

Here's how:
The first thing to do is to preheat the oven 350 degrees F. Grease 1/2 cup muffin cups. Then sift all purpose flour, baking soda, ground cinnamon and salt into medium bowl. Now, combine sugar, oil, egg, lemon juice, vanilla and lemon peel in a large bowl, whisk it to blend.

Mix in dry ingredients, then apple and pecans. Spoon 1/3 cup batter into each prepared muffin cup. Bake it until tester inserted into centers comes out clean, about 35 minutes. Turn muffins out onto rack to let it cool slightly. Lastly, serve it warm.

Jack Daniel's Sauced Beefstakes with Pepper Recipe

2010-05-14T14:13:00.000+08:00

Here is a Beefstake recipe with a tablespoon of your favorite whiskey.

Prepare:
2 tablespoons minced Shallot
1 tablespoon red wine vinegar
3 1/2 teaspoon cracked black pepper
2 cups beef stock or canned low-salt broth
1 cup chicken stock or canned low-salt broth
2 8-oz beef tenderloin steaks
1/2 teaspoon thyme - dried, crumbled
1/2 teaspoon rosemary - dried, crumbled
1/2 teaspoon marjoram - dried, crumbled
1/4 cup olive oil
1 tablespoon Jack Daniel's or other whiskey

Here's how:
Boil shallot, vinegar and 1-1/2 teaspoons pepper in heavy medium saucepan until almost no liquid remains in pan, about 1 minute. Add both stocks and boil until reduced to 1/2 cup, about 20 minutes.(Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Place steaks in baking dish. Rub remaining 2 teaspoons pepper and herbs onto both sides of steaks. Pour oil over; turn to coat. Cover and let stand 1 hour at room temperature. Remove meat from marinade. Heat heavy large skillet over medium-high heat. Add steaks and brown on both sides. Reduce heat to medium and cook to desired doneness, about 3 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet and bring to boil. Mix in Jack Daniel's. Spoon sauce over steaks and serve.

Rhubarb Raspberry Dessert Recipe

2010-05-14T12:27:00.001+08:00

A light summery treat that combines the sourness of rhubarb and raspberry with the smooth taste of your favorite cream.

Prepare:
5 cups chopped rhubarb, in 1/2" pieces
1/2 cup honey or granulated sugar
1/4 cup orange juice
1 tsp cinnamon
1 cup raspberries
1 tsp vanilla
1 cup whipping cream
1/4 cup granulated sugar
1 tbsp orange liqueur

Here's how:
In a large saucepan, stir together rhubarb, honey, orange juice and cinnamon; cover and bring to a boil over medium-high heat. Uncover; simmer stirring frequently (especially near end of cooking) until rhubarb mixture becomes very thick, about 15 minutes. Stir in raspberries, continue cooking stirring constantly for 5 minutes of until mixture is smooth. Remove from heat; stir in vanilla and turn into large bowl. Refrigerate until cold.
When fruit is cold, beat whipping cream with sugar and orange liqueur until soft peak form.
Fold whipped cream into rhubarb mixture until combined. Spoon into parfait glasses or a large bowl. You'll make 8 servings.