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西式晚餐的做法

(2009-03-23 14:32:33)
标签:

芝士粉

面酱

意大利风味

杂谈

分类: 美食天地

Honey Mustard Chicken  (Serves 8) 芥末蜜汁鸡 8人份)

 

½ cup butter               ½杯黄油             Optional:  Garlic salt 备用:蒜盐

1 cup liquid honey        1杯蜂蜜                   a little soy sauce 少许酱油

½ cup yellow mustard  ½ 杯黄芥末

2 Tbsp. curry powder  2 汤匙咖哩粉

 

 2 small chickens, cut up 2只小鸡,切块

 

Heat oven to 375º. 将烤箱预热至375ºF(华氏)

Heat in a pot the butter, honey, mustard and curry powder (soy and garlic, is using).   Heat and stir until butter is melted. 将黄油、蜂蜜、芥末及咖喱粉入锅加热(亦可添加酱油和蒜盐),不停搅动,至黄油熔化为止。

 

Roll the cut up pieces of chicken in the sauce.   Put, skin side down, in a baking pan and pour the rest of the sauce over.   Bake for around 45 minutes, then turn over and bake another 15 minutes until skin is nice and brown. 将鸡肉逐块在锅里滚动以裹上调料,带皮的一面朝下放在烤盘 ,将剩余调料淋在 面上。大约烤25分钟,翻面,再烤15分钟至鸡皮金黄色。

 

 

Vegetarian Rotini Casserole    (Serves 4) 螺旋状通心粉素菜沙锅煲 4人份)

 

1 ½ cups vegetable broth (can use chicken stock if you wish) 1 ½杯浓蔬菜汤(可用浓鸡汤代替)

1 cup coconut milk 1杯椰奶

1 tsp. each of sugar and ground coriander  糖和芫荽粉各1茶匙

½ tsp. each of ground cumin and chili powder 孜然/小茴粉和辣椒粉各½茶匙

¼ tsp. each of curry powder and ground ginger咖喱粉和姜粉各 ¼茶匙

8 oz. tricolor rotini, (or other pasta of your choice) uncooked (about 3 cups dry) 8盎司三色螺旋状通心粉(或其它意大利面),未煮(干的,大约三杯)

1 cup frozen peas, thawed  (or you can use lentils if you like) 1杯冻豌豆,已解冻(或扁豆代)

½ cup finely chopped red bell pepper  ½ 杯剁碎的红椒(不辣)

¼ cup dried currants   ¼杯葡萄干

 

In a medium pot, combine broth, coconut milk, sugar, coriander, cumin, chili powder, curry powder and ginger.   Bring to a boil.   Add rotini (pasta).  Reduce heat to medium low.  Cover and simmer for about 6 minutes, stirring occasionally. 开中火,将汤、椰奶、糖、芫荽粉、孜然粉、辣椒粉、咖喱粉和姜粉入锅烧开,倒入通心粉,将火力调至中低,加盖约煮6分钟,不时搅动。

 

Add peas, red pepper and currants.  Simmer for 6 – 7 more minutes, until liquid has been absorbed and pasta is tender.   Remove from heat and let stand for 5 minutes before serving.将豌豆、红椒和葡萄干入锅,文火煮6 – 7分钟,至水分蒸干及通心粉煮软为止。关火,过5分钟再起锅。

 

 

Eggplant Parmesan    (Serves 8) 芝士粉茄子(8人份)

 

1 cup bread crumbs   1杯面包屑         Olive oil or cooking spray 橄榄油或喷雾蔬菜油

1/3 cup grated parmesan cheese 1/3杯 parmesan芝士粉

3 cups tomato pasta sauce   3杯番茄意大利面酱         2 tsp. dried basil   2茶匙干紫苏/九层塔

1 cup mozzarella cheese (4 oz)     1杯((4 oz)mozzarella芝士粉

4 egg whites (or 2 eggs) 4个蛋白(或2个全蛋)  2 Tbsp. chopped parsley 2汤匙切细的欧芹

½ tsp. salt       ½茶匙盐                                      

2 medium eggplants (about 2 pounds), unpeeled, each cut crosswise into 8 slices 2条中等大小的茄子(约2磅),不去皮,每条对切分成8等份。

 

In a shallow bowl, combine bread crumbs, parmesan cheese and basil.  Mix well.   In another bowl, lightly beat together egg whites (or eggs) and salt.  Working one at a time, dip eggplant slices into egg whites, then into crumb mixture.  Turn to coat both sides with crumbs.  Place slices on one or two baking sheets that have been drizzled with oil.   Drizzle oil over the top. 用一浅碗盛面包屑、parmesan芝士粉和紫苏,拌匀。再用一个碗盛蛋液及盐,轻轻搅动。逐次逐个将茄子浸入蛋液,再裹面包屑,至整条裹满为止。将茄子放入抹了油的烤盘,然后在茄子面上洒些油。

Bake at 400º for 15 minutes.   Remove eggplant slices from oven, turn them over and drizzle more oil.  Return to oven and bake for 15 minutes more.放入400ºF烤箱烤15分钟。取出烤盘,将茄子翻个面,再淋些油,重新入烤箱烤15分钟。

 

To assemble casserole, spoon 1 cup pasta sauce over bottom of a 9 x 13” baking dish.  Top with ½ eggplant slices.  Spoor another 1 cup sauce over eggplant, followed by ½ mozzarella.  Repeat layering with remaining eggplant slices, sauce and mozzarella.  Sprinkle parley over top.

Return to oven and bake, uncovered, for 20 minutes, until cheese is completely melted and sauce is bubbly.   Serve immediately with a salad, if you wish. 用1杯番茄意大利面酱在9 x 13”的烤盘铺底,放上半数茄子,面上淋第二杯番茄面酱,跟着撒半杯mozzarella芝士粉,再放一层茄子、浇1杯番茄面酱、撒半杯mozzarella芝士粉。最上面撒上鸥芹。重入烤箱烤20分钟(不加盖),至芝士完全熔化,番茄面酱起泡。可立即佐以沙拉伴食。

 

Ratatouille   (Serves 4 – 6) 蔬菜杂烩 4-6人份)

 

You can serve this wonder vegetable dish chilled with a splash of lemon or herb vinegar with bread.   Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entrée with rice.  It tastes even better the next day. 可冷却此鲜美蔬菜杂烩,用之配食沾了柠檬汁或香草醋的面包,亦可趁热吃,配羊肉或鸡肉,或作为素食者的主菜配米饭。次日吃味道更佳。

 

¼ cup olive oil   ¼杯橄榄油

1 eggplant (about 1 pound), peeled an cut into 1” pieces 1条茄子(约1磅),去皮,切成丁(1”长)

1 pound zucchini, cut into 1” cubes  1 磅西葫芦/意大利青瓜,切成丁(1”长)。

Saute in a pan until vegetables are golden or just tender – 10 – 12 minutes.   Remove  vegetables.  将所有蔬菜放入锅里炒至金黄色或始变软,为时约10 – 12分钟。盛起蔬菜。

 

In the same pan, add 2 Tbsp. olive and 1 ½ cups sliced or chopped onions.  Cook until they are slightly softened. 再在锅中倒入两汤匙橄榄油和半杯片状或粒状的洋葱,将洋葱炒至微软。

Add:   2 large red peppers, cut into 1” pieces, 3 cloves garlic, chopped and cook until they are tender but not browned (8 – 12 minutes).    Season with salt and pepper to taste. 锅中加入2个大红椒(切成1”宽长条状),3瓣蒜(剁细),再炒8 – 12分钟,至蔬菜变软但不焦黄。撒入盐及胡椒。

Add:  1 ½ cups chopped fresh tomatoes; 2 – 3 sprigs of fresh thyme (or use dry) and 1 bay leaf.

Reduce heat, cover and cook for 5 minutes.   Add the zucchini and eggplant and cook until everything is tender, about 20 minutes more.  Taste and adjust seasonings.   Stir in ¼ cup chopped fresh basil.  锅中再添1 ½杯新鲜番茄丁、2 – 3枝鲜百里香(亦可用干的)及1片月桂叶。调低温度,加盖,煮5分钟。倒入西葫芦和茄子,再煮约20分钟至全部烂熟。品盐味。倒入¼杯切细的新鲜九层塔/紫苏,搅匀。

 

 

Simple Baked Beans   (Serves 8) 简易烤豆 8人份)

 

2 Tbsp. butter           2汤匙黄油            

½ cup onion, chopped     ½杯切细的洋葱        Brown all together in a pan 全部入锅炒至金黄色

4 cloves garlic, chopped 4瓣蒜,剁碎      

½ lb. bacon              ½磅熏肉             

 

Mix together in a bowl and add to above in a bean pot or covered casserole: 将下列调料及豆子倒入盆中拌匀,连同上述材料统统倒入有盖的烤锅中

2 Tbsp. brown sugar  2汤匙红糖

1 tsp. dry mustard   1茶匙干芥末      14 oz. can Libby’s beans (baked beans 14盎司重罐装烤豆子

1 tsp. oregano     1茶匙 牛至叶粉    

14 oz. can kidney beans (rinsed and drained) 14盎司重罐装芸豆,冲水后沥干

¼ cup ketchup        ¼杯番茄酱                     14 oz. can lima beans 14盎司重罐装利马豆

2 Tbsp. vinegar  2汤匙醋

 

Cook in a slow oven - 200º for 1 ½ to 2 hours.    Serve with cole slaw and brown bread.文火(200º)烤1 ½ 至 2小时。佐以凉拌卷心菜及烤面包片。

 

 

French Canadian Tourtiere 法式加拿大肉饼

 

1 lb. minced pork         1磅绞猪肉                   ¼ tsp. celery salt   ¼茶匙芹菜盐

1 small onion              1个小洋葱                     ½ tsp. ground cloves  ¼茶匙丁香粉

1 garlic clove, minced       1蒜瓣,剁碎                 ½ cup water         ½杯水

½ tsp. salt                   ½茶匙盐               ¼ - ½ cup breadcrumbs     ¼ - ½杯面包屑

Pastry of your choice, but best to use the one below.你可按其它方法烤肉饼,但最好遵照以下方法。

 

Place all the ingredients except the breadcrumbs in a saucepan.  Bring to a boil and cook uncovered for 20 minutes over medium heat.  Remove from heat and add a few spoonfuls of breadcrumbs.   Let stand 10 minutes.   If the fat is sufficiently absorbed by the breadcrumbs, do not add more.  If not, continue in the same manner. 将上述原材料(面包屑除外)全部倒入炖锅。煮开后不加盖再用中火煮20分钟。将锅移至一旁,往锅里加几匙面包屑,放上10分钟。如果油脂全被面包屑吸尽,则无须再加面包屑,不然继续添加面包屑。

Cool and pour into a pastry-lined pie pan.  Cover with crust.  Bake at 400º until golden brown.  Serve hot.    Serve with ketchup and a side salad or veggies.冷却后倒入铝制平底烤盘。铺上一层面包皮。在400º华氏烤箱中烤至金黄即可。就番茄酱、沙拉或蔬菜趁热吃。

Can be frozen for 4 – 5 months and can be reheated from the frozen state. 可冷藏保存4 – 5个月,取出后加热现吃。

 

Special pastry for Tourtieres    (melt in your mouth crust) – enough for 4 pies

特制馅饼皮(入口即化)---4

4 ½ - 5 cups all purpose flour 4 ½ - 5杯通用面粉    1 cup hot water 1杯热水

4 tsp. baking powder 4茶匙发酵粉              4 tsp. lemon juice (or vinegar) 4茶匙柠檬汁(或醋)

2 tsp. salt      2茶匙盐                           1 egg, well beaten 1个蛋,打匀

1 lb. pure lard 1磅固体纯猪油

 

Combine flour, baking powder and salt in a bowl.   Measure 1 1/3 cups of the lard and cut into the flour until it is mealy.  Completely dissolve the remaining lard in the hot water.  Add the vinegar (or lemon juice) and egg.  Mix these liquids into the flour mixture until dough leaves the sides of the bowl.  Turn on a lightly floured board and knead for about one minute or until all the flour is blended.  Wrap in waxed paper, refrigerate one – 12 hours.   Very easy to roll.

将面粉、发酵粉及盐倒入盆中。再放入1 1/3杯固体猪油,分割成小小块,使和面粉搅成一团。用热水将剩余猪油完全化开。在后者中加入醋(或柠檬汁)及蛋液,再将这些液体倒入面粉团中,至面团不沾盆为止。在撒了些许面粉的切菜板上将面团揉上1 分钟让面和匀。用蜡纸包紧,入冰箱保鲜1– 12小时。非常易揉。

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