AYAM PANGGANG ISI OATMEAL

Bahan :
1 Ekor ayam ras
1 Sdm air jeruk nipis
½ sdm merica bubuk
½ sendok garam

Adonan Isi :
150 gr daging sapi giling
5 buah ati ayam
200 g quakeroats instant
2 sdm kecap asin
2 sdm kecap manis
1 sdm ang ciu
1 sdm garam
½ sdm merica
3 lembar roti tawar,rendam dengan 2 sdm susu non-fat
2 btr telor, kocok lepas
1 buah apel, kupas, cincang kasar

Bumbu Untuk olesan, Aduk rata:
2 sdm minyak
Conola/minyak jaetun
1 sdm kecap asin
2 sdm kecap manis
½ sdm bumbu ngo hiong

Pelengkap:
5 lembar selada kering
200 wortel potong-potong,rebus sebentar
100 gr buncis,rebus sebentar.


Cara membuat:
Panaskan oven hingga suhu 160 celcius
Lepaskan daging ayam beserta tulangnya(kecuali bagian sayap dan paha) melalui lubang perut dengan menggunakan ujung pisau yang tajam. Lakukan dengan hati-hati agar kulit tidak sobek. Lumuri ayam dengan air jeruk nipis, merica dengan garam. Sisihkan.
Adonan isi: masukan daging ayam, daging sapi giling, dan ati ayam ke dalam food processor. Proses hingga halus. Tambahkan Quaker Oats instant dan semua sisa bahan adonan isi, aduk rata.
Masukan adinan isi ke dalam perut ayam sambil padatkan. Jahit bagian bawah perut ayam agar tidak keluar.
Kukus ayam dalam dandang panas selama 45 menit hingga matang. Angkat
Taruh ayam isi dalam pinggan tahan panas. Semir seluruh permukaan ayam dengan bumbu olesan hingga rata.
Panggang dalam oven selama 30 menit sambil sesekali olesi dengan bumbu olesan hingga kering dan kecoklataan. Angkat
Iris-iris ayam isi panggang. Sajikan hangat bersama pelengkap.
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Italian Pancakes

250 ml pizza or spaghetti sauce, warmed up 1 cup
500 ml original bisquick mix 2 cup
250 ml milk 1 cup
2 eggs 2
125 ml mozzarella cheese, shredded 1/2 cup
125 ml pepperoni, finely chopped 1/2 cup
50 ml green bell pepper, finely chopped 1/4 cup
10 ml italian seasoning 2 tsp
125 ml small tomato, finely chopped 1/2 cup


In a large bowl; stir bisquick mix, milk and eggs together until blended. Stir in cheese, pepperoni, pepper, italian seasoning and tomatoes. Spoon batter by tablespoonfuls onto hot lightly greased skillet over medium heat, spreading slightly.

Cook pancakes until dry around edges. Turn and cook other sides until golden. To serve, dunk pancakes into pizza sauce.

Serves 8
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Best Ever Turkey Stuffing

60 ml butter 5 tbsp
2 medium onions, chopped 2
500 ml apple, chopped 2 cup
250 ml celery, chopped 1 cup
500 g breakfast sausage 1 lb
750 ml corn bread, crumbled 3 cup
750 ml french bread, crumbled 3 cup
750 ml sandwich bread, crumbled 3 cup
7 ml dried thyme 1 1/2 tsp
250 ml fresh parsley, chopped 1 cup
2 eggs, lightly beaten 2
- salt & pepper to taste -
500 ml turkey or chicken broth 2 cup

In a large skillet; melt 2 tablespoons (30 ml) butter over medium heat. Add onion and cook, stirring, for 4 to 5 minutes or until softened. Transfer to large mixing bowl.

In same skillet; add 2 tablespoons (30 ml) butter. When melted, add apple and cook, stirring, for 5 to 6 minutes or until light golden. Transfer to mixing bowl with onion.

In same skillet; add remaining butter. Add celery and cook, stirring, for 5 to 6 minutes or until softened. Transfer celery to the mixing bowl.

In same skillet; add sausage. Cook, stirring to break up sausage, for 7 to 8 minutes or until lightly brown. Transfer to paper towels to drain. Then add to mixing bowl with other ingredients. Stir to combine.

Add corn bread, french bread, sandwich bread, thyme, parsley and eggs to bowl and stir just to combine. Season with salt and pepper. Pour in enough broth to moisten dressing but not enough to make it runny. Spoon dressing into 13 x 9 inch (33 x 23 cm) baking dish.

Bake in preheated 350 F (180 C) oven for 45 minutes or until firm to the touch. This also makes enough stuffing to stuff a large bird.

Serves 12
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Grilled Egg Sandwich

50 ml cheddar cheese, grated 1/4 cup
15 ml mayonnaise 1 tbsp
2 green onions, chopped 2
2 slices white bread 2
1 egg 1
30 ml milk 2 tbsp
- salt & pepper to taste -

In a small bowl; blend cheese, mayonnaise and onion. Spread thickly on one slice of bread. Top with other slice to make sandwich.

In a shallow dish; beat egg, milk, salt and pepper together. Lay sandwich in mixture. Press down with spatula so bread absorbs liquid. Leave to soak for few minutes.

Heat a lightly greased skillet over medium-high heat. Add sandwich and fry for 3 to 4 minutes on each side until puffed and golden brown.

Serves 1
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Cottage Pie

500 g potatoes, peeled & diced 1 lb
15 ml butter 1 tbsp
30 ml milk 2 tbsp
15 ml vegetable oil 1 tbsp
1 onion, finely chopped 1
8 oz lean ground beef 1/2 lb
1 carrot, diced 1
125 ml frozen peas, thawed 1/2 cup
15 ml ketchup 1 tbsp
5 ml soy sauce 1 tsp

Cook potatoes for 10 to 15 minutes or until tender. Drain well and mash with butter and milk.

In a large skillet; heat oil over medium-high heat. Add onion, beef, carrot and peas. Saute for 5 minutes. Add ketchup, soy sauce and about 3 tablespoons (40 ml) water. Cover and simmer for 20 minutes.

Transfer to casserole dish. Top with mashed potatoes and bake for 20 minutes or until golden.

Serves 4
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Double Orange Soup

625 ml vegetable stock 2 1/2 cup
2 large carrots, grated 2
1 small onion, finely chopped 1
1 garlic clove, finely chopped 1
1 small potato, grated 1
2 juice of oranges 2
- salt & pepper to taste -

In a large saucepan; add stock, carrot, onion, garlic and potato. Bring to boil. Cover and simmer for 20 minutes.

Stir in orange juice and salt and pepper. Heat through and simmer for 5 minutes. Serve as is or pass through a sieve for a smoother, thicker soup.

Serves 2




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Sweet & Sour Vegetables

15 ml vegetable oil 1 tbsp
5 ml chili oil 1 tsp
2 onions, sliced 2
2 carrots, thinly sliced 2
2 zucchini, thinly sliced 2
115 g head broccoli, cut into florets 1/4 lb
115 g mushrooms, sliced 1/4 lb
115 g bok choy, halved 1/4 lb
30 ml light brown sugar 2 tbsp
30 ml thai soy sauce 2 tbsp
15 ml rice vinegar 1 tbsp
75 ml cashews 1/3 cup

In a large wok; heat vegetable and chili oil over high heat. Add onions and stir-fry for 1 to 2 minutes or until they begin to soften.

Add carrots, zucchini and broccoli. Stir-fry for 2 to 3 minutes. Add mushrooms, bok choy, sugar, soy sauce and vinegar. Stir fry for 1 to 2 minutes. Sprinkle with cashews and serve.

Serves 4
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Vegetable Cobbler

15 ml vegetable oil 1 tbsp
1 garlic clove, finely chopped 1
250 ml broccoli, cut into florets 1 cup
1 large leek, thickly sliced 1
250 ml frozen peas, thawed 1 cup
50 ml butter 1/4 cup
50 ml flour 1/4 cup
250 ml milk 1 cup
125 ml cheddar cheese, grated 1/2 cup
50 ml all-purpose flour 1/4 cup
3 ml baking powder 3/4 tsp
.5 ml salt 1/8 tsp
50 ml butter 1/4 cup
15 ml fresh parsley, chopped 1 tbsp
30 ml milk 2 tbsp

In a large saucepan; heat oil. Add garlic, broccoli, leek and peas. Saute for 8 minutes or until softened. Transfer vegetables to deep casserole dish.

In the same pan; heat butter. Stir in flour and cook for 1 minute. Gradually stir in milk, stirring until thickened. Bring to boil and simmer gently for 3 minutes. Add all of cheese except a little bit. Stir until melted. Season to taste with salt and pepper. Pour sauce onto vegetables.

In a small bowl, using your fingers, mix flour, baking powder, salt and butter to resemble breadcrumbs. Stir in parsley and milk. Mix to make a dough, adding more milk if necessary. Shape mixture into 8 balls and flatten each one gently with palm of hand. Arrange on top of casserole and sprinkle with reserved cheese. Bake in preheated 425 F (220 C) oven for 20 minutes or until cobbler has risen and is golden.

Serves 4
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