Coconut Rice Recipe (Nasi Lemak Recipe)

Ingredients for the Coconut Rice Recipe (Nasi Lemak Recipe):
2 cups (400g/13 oz.) long grain white rice
1 pandan leaf, tied in a knot (See Note)
3/4 cup (185ml/6 fl oz.) coconut cream
Directions for the Coconut Rice Recipe (Nasi Lemak Recipe):
1. Rinse the rice under running water until the water runs clear, then transfer to a large bowl, and cover with 1 litre (32 fl oz.) cold water. Set aside to soak for 30 minutes and then drain well.
2. Bring 3 cups (750ml/24 fl oz.) water to the boil. Add the rice, pandan leaf and salt to taste. Reduce the heat and cook, covered, for 12 minutes, or until the rice is just cooked and tender.
3. Remove the rice from the heat and add the coconut cream. Stir a bit gently to avoid breaking the grains of the rice. Cover the pan and set aside for 10 minutes or until the rice has absorbed the coconut cream. Lift out the pandan leaf and discard before serving.
Nutritional Value for the Coconut Rice Recipe (Nasi Lemak Recipe):
Protein 5g;
Fat 6.5g;
Carbohydrate 54g;
Fibre 2g;
Cholesterol 0mh;
Energy 1240kj (295cal)
Note for the Coconut Rice Recipe (Nasi Lemak Recipe):
Pandan leaves, also known as pandanus or screw pine leaves, are used to wrap and flavour food. They are available in Asian grocery stores. Tying the leaf in a knot will make it easier to handle, but will also break the leaf and release the flavour. The coconut is soothing for the palate and this rice is ideal for serving with spicy Malaysian and Indonesian food.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more informations you can visit: [http://rotisseriechickenrecipe.info/]
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Three No Bake Cookie Recipes

Kids love cookies, but moms are often too busy to bother baking in the summertime. But wouldn't it be great if the kids could make their own? The first recipe requires no baking at all. The second recipe makes use of a stove top and the third recipe needs just a microwave. Because these aren't baked, you don't have to worry about the chemistry of the ingredients. That makes them practically full proof!
RECIPE 1 COOKIE DOUGH NO BAKES: Here is a twist on a no bake cookie. The recipe calls for ¼ cup butter creamed with 1/3 cup brown sugar. If you don't have brown sugar just use regular sugar. (If you are a purist add a teaspoon of molasses or maple extract.) Add 1 cup of oatmeal, 7 ounces of sweetened condensed milk and ½ teaspoon of vanilla extract. Add ½ cup of chips or nuts or ¼ cup of each. Shape the dough into one-inch round balls or use a cookie scoop. Place on wax paper and chill for about an hour. With a one-tablespoon sized scoop, you should get about 25 cookies.
I collect different chips throughout the year to use for cookie decorating at Christmas. So I have coffee-flavored, peanut butter, red cherry-flavored, green mint-flavored, yogurt and butterscotch chips that I like to use for variety and for color. I also keep different chopped nuts in the refrigerator. Mix and match to your heart's content to make up that last half cup.
I call the standard no-bake cookies my "kitchen sink cookies," because I like to add whatever I have on hand to them. The only concern is keeping a balance between the wet and dry ingredients, so that they will harden when chilled.
RECIPE 2 STANDARD NO BAKE COOKIES: Besides nuts and chips, I like to add coconut flakes also. For anyone allergic to chocolate, I have adapted this recipe for carob powder. So mix 2 cups of sugar with ½ cup each of milk, butter and carob powder in a pan. If using cocoa, just use ¼ cup of cocoa powder. Cook for one minute after it comes to a boil. Add ½ cup chunky or plain peanut butter, a teaspoon of vanilla extract and 3 cups of oatmeal. Drop on wax paper and chill. Try different extracts, like cinnamon or peppermint, but use less than a teaspoon. I have candy flavorings on hand that only require a few drops for a big flavor.
The oatmeal takes up a lot of the moisture, so I use a little less of it, if I am adding nuts or chips or coconut flakes. The recipe is fairly forgiving and allows for a lot of experimenting. If you are short on oatmeal, dig in the bottom of a cereal box and use the crumbs from that to come up with the 3 cups. You can also crush some cereal, graham crackers or vanilla wafers to compensate.
RECIPE 3 STRAWBERRY NO BAKE BALLS: Now for sheer decadence, here is a recipe that only makes a dozen cookies. You can double the recipe, but they are very rich. Microwave on low to melt ¼ cup of semi-sweet chocolate chips and let cool (or use ¼ cup carob powder and skip the microwaving). If the chips don't melt (and some won't), just grind them till they are a powder. Mix in 2 ounces of cream cheese. Stir in 1 large chopped strawberry. (I have also used 5-6 raspberries.)
Add 20 crushed vanilla wafers. Use more wafers if the batter is too thin. Refrigerate 2 hours until firm and then shape into 1-inch balls. Microwave some Candy Melt flavored chips until melted (use defrost setting for about 1 to 1 1/2 minutes) and dip the chilled balls into the melted chips. Place on wax paper and refrigerate until set. I rate these PG for mature audiences. They may be richer than your younger children can appreciate!

Copyright 2011 by Linda K. Murdock. Linda is the author of A Busy Cook's Guide to Flavor-Packed Cookies & Bars. This book includes 63 different flavors with a cookie and bar recipe for each flavor, including Eggnog Cookies, Lime (like key lime pie), Root Beer, Curry Pecan and others. Smaller recipes, easy instructions and readily available ingredients attract busy bakers, who prefer more flavor and less sugar in their desserts. To learn more go to http://bellwetherbooks.com

Spanish Rice With Garlic Lime Shrimp Recipe

If you have enjoyed rice and shrimps and now are trying to mix everything together then you have found the perfect recipe. Enjoy this mix that is garnished also with sour cream and lime wedges. It will give the rice and shrimp mix a whole new flavor and it will be exquisite to taste.
You will need:
Shrimp (1 ¼ pounds, uncooked, large, peeled and deveined)
Lime-juice (2 tablespoons)
Garlic (2 tablespoons)
Salt (1/4 teaspoon)
Sour cream (1/2 cup)
Pepper sauce (1 teaspoon)
Lime peel (1 teaspoon grated) (optional)
Olive oil (2 tablespoons)
Spanish rice (1 package or 5.6 ounces)
Parsley (chopped, preferably cilantro. This is also optional)
How to do it:
First steep is to do the rice according to the instructions in the package; now that you have the rice done you can make a combination of the shrimp, lime juice and garlic in a large bowl, this mixture will have to marinate for a few minutes. You can do it before the rice so it can marinate. Meanwhile do some blending, sour cream, 1-teaspoon limejuice, hot pepper sauce and lime peel in a small bowl; mix it well and set aside too. Take the shrimp you had previously marinated and discard the liquid, take a large saucepan or skillet and heat olive to cook shrimp and stir it occasionally to avoid burning, you will know it is done once the shrimp turn pink. You can serve everything together now, add the sour cream to make it look better and finalize with the lime wedges and sprinkle it up with some cilantro. You are done, now enjoy.

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Minestrone Soup Recipe - How To Make The Perfect Minestrone Soup

When you search the internet for a good minestrone soup recipe you will find that not one recipe will be the same. They differ simply because there are no fixed ingredients. You see, loosely translated the word minestrone means "big soup" and originally it was invented to use up any leftover vegetables that were in season at the time. On top of this, it was also a way of using up any leftover meat. Pasta was used to bulk the soup up or to make it more filling and it is widely believed that the Roman army marched on a diet of pasta and minestrone.. So with all this said, what makes the perfect bowl of minestrone soup?
Even though recipes differ, there are some core ingredients that should make up the basis of every bowl of minestrone. These are as follows...bacon or pancetta, white beans, pasta, stock, tomatoes, leeks, carrots and fresh herbs. Once you have got these basic ingredients together, then you can start adding your own ingredients. If you are vegetarian, then leave out the bacon/pancetta
Here are some of the steps that you can take to recreating the best minestrone soup....
1. Use the best stock or broth - Like a lot of Italian food, it is very simple to make but you need to use the best ingredients. As stock is one of the main ingredients in the soup, try to go for a fresh stock rather than a packet one. A lot of recipes call for vegetable broth, which you can easily make yourself, or alternatively you can use a good quality chicken stock.
2.Try to get flavor into the vegetables - Vegetables are the base for the soup, so you need to get flavor into them. The best way to do this is to sweat your vegetables off in a pan with a little butter and olive oil. Add to this some rosemary or a bouquet garni. Do not brown, but gently cook without color until soft. Another way to add flavor into your veggies is to fry off some bacon or pancetta and then let the vegetables slowly cook in the bacon fat.
3.Which pasta should I use? - As a general rule of thumb any pasta will do the trick, and a lot of tinned soups and indeed some recipes will tell you to use cut up spaghetti. However if you want to recreate the Olive Garden recipe per say, then they use shell pasta. This works particularly well in this dish and is probably the best pasta to use as the large open surface of the pasta picks up all of the other flavors Whether you use fresh or dried is totally up to you but remember that fresh pasta takes minutes to cook whereas dried will take a little longer.
These are some basic steps that you can use to really put flavor into your dish. You can then adapt it to suit the season, for example if you are making a summer minestrone then a light vegetable stock and summer vegetables such as zucchini and peas are excellent. For that extra touch, try topping the soup with a summer basil pesto. If you are making it for the winter, try adding potato, savoy cabbage and some chunked ham off the bone. It makes a wonderful satisfying meal in a bowl.
So now you have a good idea of how to make the perfect minestrone soup recipe all you need is a little imagination in order to wow your friends and family.

To learn more about Minestrone Soup Recipe, download my 10 day e-learning course here: "Popular Restaurant Recipes"
Patrick Edwards is the owner of www.restaurantrecipesonline.com where he provides premium Restaurant recipes and tips.
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Cincinnati Chili Recipe - Authentic Cincinnati Skyline Chili

Here's a great skyline chili recipe that even those who aren't in Cincinnati can enjoy.

• 1 quart water
• 2 medium onions, finely chopped
• 2 (8 oz.) cans tomato sauce
• 1/2 teaspoon ground allspice
• 1 1/2 teaspoon red pepper
• 1 teaspoon ground cumin
• 3 to 4 tablespoons chili powder
• 1/2 oz. unsweetened chocolate
• 2 pounds ground beef
• 4 cloves garlic
• 2 tablespoons vinegar
• 1 whole bay leaf
• 5 whole cloves
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoon salt
• 1 teaspoon cinnamon

Directions

1. In a 4-quart pot, add the ground beef and bring to a slow boil over medium heat for 30 minutes. While cooking, stir beef occasionally and separate into a fine crumbled texture.
2. Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for three hours or so. You can cover the pot for the last hour of cooking if the chili has reached the desired consistency.
3. Serve over cooked spaghetti.

How to serve Skyline Chili:

3-way: includes spaghetti, chili sauce and finely grated Cheddar cheese 4-way: includes spaghetti, chili sauce, Cheddar cheese and onions 5-way: includes spaghetti, kidney beans, chili sauce, Cheddar cheese, and onions.

=> Cincinnati Chili Recipe: Vegetarian Cincinnati ChiliInstead of beef, this recipe uses a meat substitute. I bet meat lovers won't be able to tell the difference, instead, they'll be slurping up this delicious chili by the spoonfuls.

• 8 oz. spaghetti
• 1 tablespoon olive oil
• 1 (12 oz.) package frozen burger style veggie crumbles
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 cup tomato sauce
• 1 cup water
• 1 (14.5 oz.) can diced tomatoes
• 2 tablespoons red wine vinegar
• 2 tablespoons chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1 tablespoon light brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon hot pepper sauce
• 1 cup kidney beans, drained and rinsed
• 1 cup Cheddar cheese, shredded (optional)

Directions

1. In a large skillet, sauté the onion in the olive oil until the onion is tender. Stir in the veggie crumbles and the garlic; cook until the crumbles are brown.
2. Stir in the tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa and the hot sauce. Cook over medium-high heat until mixture begins to boil; reduce heat to low and cover. Simmer for 15 to 20 minutes until the sauce is thick.
3. While the sauce is cooking, bring a large pot of salted water to boil. Place the spaghetti in the pot and cook according to package directions. Drain and set aside.
4. Stir beans into the chili mixture and mix lightly.
5. Add spaghetti to serving bowls and pour chili mixture on top. Sprinkle with cheese.

Cha…cha…cha…it’s chili time!
[http://www.best-chili-recipes.com]

The Paleo Diet for Weight Loss

Two hundred thousand years ago humans thrived on a paleolithic diet. They were healthy and thin, and their bodies were efficient in running, hunting, fighting sickness, and processing the foods they ate. They evolved on a diet that kept them at their peak physical state, trim and energized to face the dangers of their world. Now modern humans can lose extra weight and get back to their peak physique just by giving their body the paleolithic nutrition that it craves.
For this caveman diet, humans hunted their meat, picked fruits and nuts off of trees, vegetables and berries from bushes and vines, and dug tubers from the ground. They had not yet learned to tame wild beasts and herd their meats. They knew nothing of milk and cream. They had not yet learned to turn their spears into plows to till the land and plant fields of grain. They ate what they could hunt and gather, and from that paleo diet they were lean and fit and healthy.
Today fields of grain wave for endless miles, only to be processed beyond recognition before it reaches any dinner table. Genetically engineered seeds wipe out native varieties. Sugars and flours dominate every meal. Corn syrup invades every drink. Rare are humans familiar with the taste of simple, fresh water. Rare are humans who eat fit, paleolithic nutrition, a primal diet that suits their evolutionary needs. Yet among these rare few a slim, trim, fit and healthy body is not rare at all, but simply normal.
Today there is a whole category of foodstuffs humans never had before, so prevalent that they categorized and named it, dairy. This is no paleolithic diet, no Neanderthal diet, it is simply unnatural. No wonder humans are growing fat and unhealthy from childhood on. The grains, dairy, and processing of all foods is more than their bodies can bear. If they returned to their natural, native paleolithic nutrition they could shed their extra weight and improve their overall health.
Today there is also heart failure, diabetes, cancer. Cholesterol clogs blood vessels and causes strokes and heart attacks. Sensitivities and allergies have grown to life threatening proportions. It can sometimes seem as if all of nature is turning against human existence. Nothing is guaranteed safe. Yet there is little in the original paleolithic diet that follows that trend. The natural nutrition in the paleo diet keeps a human thin and fit.
The original hunter gatherer diet of lean meat and nature's unmodified bounty can sustain, and even heal human biology. The stone age diet strengthens what the modern diet destroys. The paleo diet brings human physiology down to the correct weight, and with less fat in the body and better nutrition in the food, the slimmer human body is more efficient and healthy, besides being more trim and beautiful.
Many people have found a more youthful weight and body style, as well as new life from this paleo diet of fruits, nuts, natural vegetation and lean meat. Paleo diet recipes are simple and delicious, easy to make and to eat.Not only is the food less processed before being sold to the public, it needs less processing in the kitchen before it is eaten. It's less work for more weight loss and greater fitness, an all-around winner.
Many also exercise in paleolithic manner, with running and sprinting and actions to simulate the action of hunting, to bring the heart rate up quickly, let it rest, and bring it back up again. This is the same workout used by athletes, and the paleo diet for athletes provides the right nutrition for athletic exercise. Between the primal diet and primal exercise, humans are losing weight, getting trim, and rising again to optimal health and fitness.
The paleo diet and exercise are the modern human response to food creation that has gone awry, and harms as well as sustains. The paleo diet can help them get trim and hale. Humans deserve what they once had, a lean and fit body due to the natural diet that helps them to keep trim, slim, and handsome. They deserve the paleo diet and exercise that enhances and empowers them to look, feel, and be the optimal form of biological machine that they evolved to be.

More on the paleo diet.

Why the Paleo Gluten Free Diet Plan Cookbook Can Help You

My friend was recently complaining about how difficult it is to find a restaurant that prepares meals for people, like his wife, that are gluten intolerant. Gluten is found in grass related grains, such as wheat, barley, and rye.
Although more and more restaurants are catering to those who have celiac disease, those who cannot tolerate gluten, it is still hard to find such establishments. You see, the Paleo gluten free diet plan is based on a diet our ancestors had millions of years ago. Back then, there weren't any McDonalds or White castles. Mankind's diet basically consisted of meats, fish, vegetables, fruit, roots, and nuts. It did exclude grains, salts, refined sugars, and processed oils, to name a few.
Some believe the excluded groups of foods mentioned above contributes to obesity, heart disease, high blood pressure, and cancer. So, not only can a Paleo diet help you stay fit and healthy, it is also perfect for the person who is wheat intolerant.
I told him about the Paleo gluten free diet plan cookbook. This cookbook has hundreds of delicious recipes, each with an accompanying picture, of easy to prepare meals. You can easily get the ingredients from your store to make these meals. You will never have to second guess if the food you are ordering from a restaurant or take out fast food establishment has gluten in it. You are in control. Not only are these meals easy to make, but they are also very healthy and, more importantly, gluten free.

Jack Brooks writes about the gluten free diet plan and the cookbook you need to make these meals yourself. Visit Paleo Gluten Free Diet Plan to learn more or to order your cookbook.