THE KINDS OF BANANA'S PUDDING RECIPES

Some things are best left unchanged, and banana pudding is one of them. This the kinds of banana pudding is fast, easy and will remind you of the good old days. Fresh bananas are layered with vanilla wafer cookies and a rich vanilla pudding for a no-bake dessert that will please all.

Ingredients:

4 bananas
3 tsp. clarified butter (ghee)
tbsp. semolina flour
11/4 tsp. cardamom seeds
Cashews
Dried fruit (raisins, dates)
Dessert dishes
Spoons

Instructions:

1.Heat a skillet and add the clarified butter. Allow it to melt and cover the entire bottom of the skillet.
2.Stir in the flour and sugar when the clarified butter begins to sizzle. Turn the heat on low as you continue to constantly stir the mixture.
3.Stir in the cardamom seed, cashews and dried fruit, stirring constantly. The mixture should roast on the stovetop for about 10 minutes. Watch that it doesn't turn too brown.
4.Slice a banana thinly and stir the slices into the pudding mixture. Cook until the banana slices are thoroughly coated with the pudding ingredients.
5.Fill a dessert dish with the flour banana pudding. Place several more banana slices on top of the pudding and insert a spoon. Serve hot.

Succes your diet by fish vegetables food recipes

vegetables fish cuisine



vegetables and fish recipes



Fish and Vegetables

Serves 3 to 4


Ingredients:

1 lb white fish fillets, cut into bite sized pieces
2 carrots, sliced
1/4 cup bamboo shoots or water chestnuts
1 cup green vegetables
1/2 cup mushrooms, quartered
3 cm. piece of ginger, cut into thin slices
1/2 red pepper, sliced

Tips and Recipe for Best Raw Food

Raw Food Tips

The first one, Choose fruits and vegetables free of chemical treatments, grown according to organic farming and biodynamics. By emphasizing the raw, you'll be in touch with the "vitality" of foods that you eat and more sensitive, not only in quality, but that they emit. That is why you may feel more attracted to fruit and vegetables from biodynamics.

Sweet and Sour Vegetables Recipe

Sweet and Sour Vegetables

Sweet and Sour Vegetables

Ingredients:

2 1/4 cups (approximately) frozen Oriental vegetables
1/4 cup pineapple chunks (reserve the juice)



Sauce:

3 tablespoons brown sugar
1 tablespoon rice vinegar
1/8 to 1/4 teaspoon salt
1/2 cup pineapple juice
1 tablespoon cornstarch


Directions:



Mix together the sauce ingredients in a small bowl.

Heat the wok and add oil. When oil is ready, add the

frozen vegetables. Stir-fry until tender but not overcooked.

Add pineapple chunks and sauce, giving sauce a quick re-stir.

Cook until thickened and serve hot.

Delicious Chinese Chiken Recipes

Chengdu Chicken

(A typical Szechuan dish, named after the capital of the province)

Serves 2 by itself, or 3 - 4 as part of a multicourse meal

Ingredients:

1/2 lb chicken breasts, boned
Marinade:
1 tablespoon light soy sauce
1 teasoon cooking wine (or sherry)
2 tablespoons water
2 teaspoons tapioca starch (or cornstarch)
4 tablespoons oil
1/2 bunch spinach
1 tablespoon chopped green onion
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon hot bean sauce


Sauce:

1 teaspoon cooking wine (or sherry)
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon sesame oil
1 teaspoon vinegar (red wine or rice vinegar)
1 1/2 tablespoons water
1 teaspoon cornstarch
1/2 teaspoon freshly-ground Szechwan pepper

Directions:

Remove fat from chicken. Cut first into strips, then cubes. Mix together marinade ingredients. Marinate chicken for twenty minutes.
While chicken is marinading, prepare vegetables. Peel skin off ginger, cut into thin slices, and mince. Peel and cut garlic into strips (whack it first with the cleaver to make it easier to peel). Chop green onion two to three times into fine pieces. Heat wok. When wok is hot, add oil. Add spinach, and sprinkle a bit of salt on top. As soon as spinach wilts, remove and set aside.

Mix together sauce ingredients. Set aside. Mix cornstarch and water. Set aside. Heat wok again and add three tablespoons oil. Put in chicken cubes and stir-fry, stirring continually to keep the chicken from sticking.
When the chicken is approximately 80 percent cooked, move it to the side of the wok. Add the ginger, garlic, and green onion in the middle of the wok. Mix in the hot bean sauce. Stir the sauce mixture and mix in.
Stir the cornstarch and water mixture and mix in. Serve over spinach and sprinkle with ground szechuan pepper.

Chicken Wontons

Makes approximately 15 wontons

Ingredients:

1 onion, chopped
1 garlic clove, crushed
1 slice ginger, grated
250 grams (8 ounces) chicken meat, minced
2 tablespoons peanut butter
1 tablespoon sweet chilli sauce
1 tablespoon lemon juice
30 wonton wrappers
Oil for stir-frying
Oil for deep-frying
Dipping sauce of your choice

Directions:

Heat wok and add oil, drizzling the oil down the sides of the wok. Stir-fry the crushed garlic, ginger and onion. Add the chicken meat and stir-fry on high heat until the chicken browns. Add the seasonings, stirring. Remove the wok from the burner and allow the mixture to cool.

Set out the wonton wrappers with a small bowl filled with water. Lay out 1 wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle. Dip your finger in the water and run it along the edges of the wonton wrapper to wet. Take another wonton wrapper and place it on top in a way that forms a star shape (the top wrapper looks like a diamond instead of a square). Continue with the rest of the mixture. Deep-fry the wontons a few at a time, sliding them carefully into the wok so that the oil doesn't splatter. Deep-fry until they turn golden and drain on paper towels. Serve with Sweet and Sour Sauce or the dipping sauce of your choice.

(Approximately 105 calories per wonton)

deep and sesame chiken food recipe

This is a recipe for Chinese chicken salad made with deep-fried chicken breasts and served with rice sticks.
Ingredients:

4 ounces rice sticks
4 chicken breasts
2 tablespoons light soy sauce
1 head lettuce, shredded
preserved red ginger, chopped
Sauce:
1/2 cup sesame oil
1/2 cup red wine vinegar
1/2 cup light soy sauce
2 scallions, chopped fine
1 teaspoon pepper oil (optional)

2 to 4 cups oil for deep frying

Directions:

1. Deep fry rice sticks quickly, a few at a time in very
hot oil until they puff, about 1 second. Drain. Remove.

2. Rub chicken with soy sauce and sesame oil. Place in
shallow pan. Roast 45 minutes in 350 degree oven.

3. When chicken is cool, discard skin and bones and break
meat apart with hands into shreds. Do not cut.

4. Combine first 3 ingredients of sauce in serving bowl.
Mix well. Add scallions and pepper oil (this will make sauce
spicy).
Add lettuce and chicken. Toss well. Arrange rice sticks on top.
Garnish with preserved red ginger. Serve cold.

notice: If you like, add toasted sesame seeds and thin almonds to taste May be prepared in advance through step 4. Only cooked chicken may be frozen.

Sesame Chicken

Ingredients:

3 whole boneless chicken breasts

Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It
all depends on how sweet you want the sauce; for a
sweeter sauce use less vinegar)
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying

Directions:

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil,
stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Food Lobster Sauce Recipe

chinese lobster sauce


delicious lobster sauce

Lobster Sauce

Ingredients:
2 teaspoons fermented black beans
1 garlic clove
1/4 pound ground pork
2 scallion stalks

Mixture:
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon sugar
1/2 cup water
1 1/2 tablespoons oil
1 tablespoon cornstarch
2 tablespoons water
2 eggs, beaten

Directions:

Mix together the soy sauce, sherry, sugar, and water in a small bowl. Set aside.
Beat the eggs lightly and set aside.

Wash black beans and let sit for a few minutes to soften. Mince the garlic clove.
Mash it together with the soaked black beans.

Cut the scallions into sections approximately 1/2 inch long. Add to the soy sauce/
sherry/sugar and water mixture.

Heat wok and add oil, swirling to coat the sides. When oil is ready, add the mashed
black beans and garlic and stir-fry briefly. Add the ground pork, and stir-fry until it
changes color.

Give the scallion/soy sauce mixture a quick stir and add to the wok. Bring to heat,
and then cook, covered, under medium heat for about 3 minutes.

While the ingredients are cooking, mix together the cornstarch and water to form
a paste. Add to wok, stirring to thicken the sauce.

Give the beaten eggs a quick stir and add, stirring. Remove the sauce from the
heat, pour over shrimp or lobster and serve.