Monday, February 22, 2010
Saturday, February 20, 2010
If you love Subway's delicious, crusty honey 'n' oats
Things You'll Need:
- Bread machine
- 2 packets of active dry yeast
- 1/2 cup old fashioned oatmeal
- 1 cup buttermilk
- 1 large egg
- 1 1/2 cups sifted all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 tbs. honey
- 1 1/2 tsp. salt
- Melted butter
- Italian herb mixture, dried
- Monterey jack cheese, grated
- Parmesan cheese
- Toasted oats
- Step 1
Place all of the ingredients in a bread pan.
- Step 2
Turn the bread machine on light setting and cook according to the directions included with your bread machine.
- Step 3
Allow the baked bread to cool on a wire rack.
- Step 4
Brush the cooled bread with melted butter.
- Step 5
Sprinkle on a light dusting of Italian herbs, grated Parmesan
cheeseand grated mozzarella cheese.
- Step 6
Garnish with a few toasted oats.
Ahad lepas, Muqreez cuba resepi Nasi Mandy dari Hadhramaut, Yaman..Nasi Mandy ini adalah kegemaran Muqreez kalau pergi ke restoran timur tengah. Maka, cubalah masak sendiri. Terima kasih Bro.Suhaib kerana kasi resepi yang mudah tapi terangkat ini..Syokran!
Beras Basmathi,Ayam,Minyak Sapi,bawang merah & putih.Bunga cengkih,bunga lawang,buah pelaga,zafron(kalau takde pakai kunyit),garam secukup rasa
Rebus ayam, simpan air rebusan untuk digunakan masak nasi. Tumis bawang and bahan-bahan rempah tadi. Masukkan ayam dan goreng sehingga kuning. Kemudian masukkan beras dan air rebusan dan kunyit serta garam secukup rasa.
Tomato,timun,cili hijau dan yogourt..(tapi memandangkan kawan Muqreez silap beli yogurt berperisa strawberi..maka tak jadi letak yougurt tapi hanya letak limau nipis dan garam sahaja)
Submitted By: Golden Recipes Staff
AlMandi is originally from Yemen, it's one of the most lovable recipes in Yemen especially in Hadhramaut (one of Yemen countryside), the main ingredients are chicken, rice and carrots, our recipe is belong to Jordanian style, it's simply delicious, enjoy!
- PREP TIME :  Min
- COOK TIME :  Min
- READY IN :  Min
- 1 whole chicken, cut into serving pieces
- 2 1/2 cups of basmati rice
- 1/4 cup grated carrots
- 3 tablespoons mandi spices
- 1 small green bell pepper, seedless & chopped
- 2 pieces of dry lemons
- 2 tablespoons olive oil
- 1/2 cup of Almond ( for garnishing )
- 4 cups of water
- Aluminum foil
- 1 medium piece Coal
- salt to taste
- In a cooking pot combine chicken, salt, 1 1/2 tablespoons of mandi spices and one piece of dry lemons, stirring well then cover cooking pot using aluminum foil.
- Heat oven for 165 Celsius, place cooking pot for nearly 45 minutes until the chicken is cooked. Keep watching chicken from time to time and add 1/2 cups of warm water if chicken sauce evaporated.
- Wash rice then overflow it with warm water, letting it soak for 20 minutes before draining it
- In another cooking pot combine 2 1/2 cups of water, grated carrots, green bell pepper and one piece of dry lemons bringing it to boil
- Drain rice then Add salt and 1 1/2 tablespoons of mandi spices then add to the carrots and green bell pepper stirring well and cook over low heat for 10 minutes
- Put olive oil in a small plate then make hole in the middle of rice and Place chicken over rice
- Place plate in the hole and Put burning coal inside the olive oil plate. Close cooker immediately allowing smoke to come out to hit rice & chicken.
- Take out the olive oil plate after 7 minutes and perpare a large serving platter and firstly place rice then chicken
- Garnish with almond and serve
1/4 cup butter
3 lbs chicken, cut into 8-10 pieces
1 large onion, finely chopped
6 garlic cloves, minced
1/4 cup tomato puree
15 ounces chopped tomatoes
3 medium carrots, grated
2 whole cloves
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt & freshly ground black pepper
4 cups hot water
1 chicken stock cube(Maggi)
1 1/2 cups basmati rice
1/4 cup raisins
1/4 cup slivered almonds, toasted
Kabsa Spice Mix
1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes
Directions1. Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
2. Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
3. Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you’re wanting to brown the chicken in the oven – remove it from the pot now & place in the preheated oven).
4. Re-Cover & simmer for 35 – 40 minutes or until rice is tender.
5. Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad – preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called ‘Shattah’.
6. N.B: You can also ‘finish’ the chicken pieces off in the oven by cooking them for 25 – 30 minutes at 180 C whilst the rice is cooking. (but don’t let them become dry)