Orijinalini görmek için tıklayınız : İngilizce yemek tarifleri..

12-26-2009, 11:35
Homemade Turkish Delight - Rose

* 1 kg sugar
* 1400 ml water
For the paste
* 90 g corn or wheat starch
* 1 tsp cream of tartar
* 350 ml water
For the colour and aroma
* 2-3 drops of rose oil
* natural red food colouring ( optional )
For dusting the Turkish delight
* 150 g icing sugar
* 50 g wheat starch


1) Place sugar and water in a heavy pan and bring it to boil. Then turn the heat to medium and continue boiling the syrup for 1 hour.
2) Mix wheat starch with cream tartar and make a paste with 350 ml water.
3) Take one soup ladle of syrup and mix it with the starch mixture to warm it up.
4) Pour the starch mixture into the pan of boiling syrup. Bring it to boil, stirring continuously.
5) When syrup and starch mixture boils, turn the heat to low and simmer it for further 1 hour and 10 minutes, stirring occasionally so it wont stick to the bottom of the pan.
6) When it is pale yellow in colour and glue like in constancy, turn the heat off.
7) Add the rose oil drops and red food coloring with a tooth pick. Mix it well with a wooden spoon and pour it into lightly greased and wax paper lined, square dish 23cm x 23 cm. Sprinkle the top with some wheat starch and set aside to cool for 24 hours.
8) Mix icing sugar and starch for coating.
9) Tip Turkish delight on a clean surface dusted with sugar and starch mixture. Cut it into slices with a knife dipped in, sugar and starch mixture.
10) Coat them in plenty of icing sugar and starch mixture before serving. Makes 90 - 100 Turkish delights depending on the size you cut them. Leave them on a tray for 2-3 days to dry out before storing them in a box on single layer.

Peanut Brittle


1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda


1. Lay out several sheets of foil to spoon the hot peanut brittle onto.
2. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
3. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
4. Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Cheddar Baked Chicken


1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted


1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Sweet and Sour Meatballs


1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce


1. In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
2. In a large skillet over medium heat, saute the meatballs until browned on all sides.
3. In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

Campfire Fun


2(9-inch) square chocolate cake layers
1(10-inch) square cake board, covered, or large plate
1cup chocolate chips
1/2cup whipping cream
2-1/4cups prepared white frosting, divided
3/4cup marshmallow creme
1tablespoon unsweetened cocoa powder
1/4cup peanut butter chips
1/4cup graham cracker crumbs


1.Trim tops and sides of cake layers.

2.For chocolate filling, heat chocolate chips and cream in microwavable bowl at HIGH 1 minute or until chocolate is melted; stir until smooth. Chill 10 minutes, stirring occasionally, or until filling reaches desired consistency. (Filling will thicken as it cools.)

3.For marshmallow filling, combine 3/4 cup frosting and marshmallow creme in small bowl; stir until smooth.

4.Combine remaining 1-1/2 cups frosting and cocoa; stir until smooth. Frost sides of bottom cake layer with cocoa frosting; let stand 10 minutes to set frosting.

5.Spread chocolate filling over cake layer, allowing some filling to run over edges. Spread marshmallow filling over chocolate filling, allowing some filling to run over edges. Place second cake layer over marshmallow filling.
6.Frost top and sides of top cake layer with cocoa frosting. Arrange peanut butter chips over top of cake. Sprinkle graham cracker crumbs over top of cake; press in lightly. Score cake down center to resemble graham cracker perforations as shown in photo.

Note When preparing the cake, either from scratch or a mix, use 3/4 of the batter in the 9-inch square pan to make a higher cake. Bake remaining batter in paper-lined muffin pan cups or reserve for another use.

Tortilla Soup


3can (14.5 oz each) chicken broth
2Cup shredded cooked chicken
1Cup drained canned whole kernel corn
2clove garlic, finely chopped
1can (14.5 oz ea) Hunt's Petite Diced Tomatoes with Mild Green Chilies,
1large onion, chopped (1 large = 1 cup)
1*serving Shredded Cheddar cheese, sliced green onions, cilantro sprigs and diced avocado, optional
1medium green bell pepper, chopped
1medium red bell pepper, chopped
2Tablespoon Pure Wesson Vegetable Oil
1/4Teaspoon salt
1/4Teaspoon ground cumin
1/4Teaspoon ground black pepper
2Cup tortilla chips, broken (2 cups = 4 oz)


1.Heat oil in large saucepan over medium-high heat 1 minute. Add onions, bell peppers and garlic; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.
2.Add broth and tomatoes with their liquid. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt and pepper. Simmer, uncovered, 10 minutes.
3.Ladle hot soup into serving bowls. Top with tortilla chips. Add cheese, onions, cilantro and avocado, if desired.



2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt


1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

Moon Cake

Crescent materials

* 3 cups flour
* 3 / 4 packet of margarine
* 3 tablespoons powdered sugar
* 1 coffee cup milk
* 1 teaspoon dry yeast
* 2 eggs
* Grated lemon peel

For interior

* 1 cup walnut
* Half cup granulated sugar
* Half a cup of coffee milk
* 1 coffee spoon allspice
* 1 tsp cinnamon
* 3 tablespoons or stale crumb kırlık krak
* 2 tablespoons seedless raisins

Croissant recipe

Eliminating the middle crushed in milk powder fermented flour powdered sugar, butter, eggs, grated lemon peel is kneaded and put up on the cover are fermented, while the interior is prepared. Milk taken into krak broken walnuts, cinnamon, new spring, and be grapes are added by mixing sugar, 2-fold the dough to grow and swell, the size of half a lemon is divided into pieces, from 9 to 10 inches in diameter opens. Prepared and placed inside the wound and the moon is Selim. Take egg yolks are stacked on the tray. Mid-heated oven to bake.

Wilted Spinach


1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1 tablespoon bottled minced garlic
1 pinch sea salt
1 pinch ground black pepper
4 ounces baby spinach
1 1/2 tablespoons pine nuts


1. In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
2. Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
3. Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

Shish Kebab

Ingredients :
Boneless lamb leg 1 kg
Onions 3 medium size 200 grams
Milk ½ cup 100 grams
Olive oil ¼ cup 50 grams
Tomato paste 2 tablespoons 20 grams
Salt 2 teaspoons 12 grams
Black pepper ½ teaspoon 3 grams
Tomatoes 3 medium size 300 grams
Green peppers 6 medium size 75 grams
Servings: 8

Preparation :
Cut meat into 2 cm. cubes. Peel, wash and grate the onions, drain the juice and mix it well with milk, olive oil, tomato paste, salt and black pepper. Refrigerate the meat in this mixture for 24 hours. Wash the vegetables, remove the stems of the peppers. Chop the peppers 2 cm. thick and the tomatoes into 2 cm. cubes. Pass the meat, pepper and tomatoes alternately over skews. Broil each side over charcoal fire or in an electric grill for 3-4 minutes, turning until all sides are broiled.

Nutritional Value (in approximately one serving):
Energy 530 cal, Protein 29.0 g, Fat 42.5 g, Carbohydrates 6.7 g, Calcium 44 mg, Iron 2.64 mg, Phosphorus 282 mg, Zinc 5 mg, Sodium 911 mg, Vitamin A 618 iu, Thiamine 0.28 mg, Riboflavin 0.36 mg, Niacin 8.58 mg, Vitamin C 16 mg, Cholesterol 118 mg.

Notes :
Found in all regions. Leaving the meat in a mixture of milk, onions, olive oil, tomato paste, salt and pepper is called “terbiye” (marinating). This process makes the meat more tender and enhances its taste. Some make the kebab with meat cubes only. It is served at lunch or dinner with pilaf or with a vegetable dish with olive oil.

Cheese & Herb Omelette

Ingredients :
8 eggs
2 tablespoons low-fat crème fraîche
1 tablespoon olive oil
2 tabelspoons grated parmesan
1 bunch chives
1 bunch chopped mixed herbs, inc : basil, thyme, marjoram, mint, salt, pepper

Recipe :
Preheat oven to 325°F (160°C).
Mix the eggs, crème fraîche, oil and parmesan in a large bowl.
Add the herbs and chives.
Pour mixture into a greased flan dish.
Cook for 15 minutes.

Serve hot or cold as tapas.