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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Curried Rice Salad

20 ml pumpkin seeds 1 1/2 tbsp
20 ml curry powder 4 tsp
50 ml vegetable broth 1/4 cup
30 ml olive oil 2 tbsp
30 ml red wine vinegar 2 tbsp
500 ml cooked long-grain white rice 2 cup
125 ml green peas , thawed if frozen 1/2 cup
2 scallions, thinly sliced 2
30 ml golden raisins 2 tbsp
1 small granny smith apple, chopped 1
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp

In a small dry skillet; toast pumpkin seeds over medium-low heat stirring frequently, for 2 to 3 minutes or until they begin to pop and are lightly brown. Transfer seeds to plate to cool.

In same skillet; lightly toast curry powder over low heat, stirring constantly for 1 to 2 minutes or until fragant. Transfer to large bowl.

In a small bowl; whisk broth, oil and vinegar. Add rice, peas, scallions, raisins, pumpkin seeds, apple, salt and pepper. Toss to combine. Serve at once.

Serves 6
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Roasted Onion Sauce

75 ml onion, chopped 1/3 cup
125 ml medium leek, chopped 1/2 cup
7 garlic cloves, peeled 7
7.5 ml olive oil 1/2 tbsp
1 ml salt 1/4 tsp
40 ml malt vinegar 3 tbsp
250 ml prepared demi-glace sauce 1 cup
12 pearl onions, peeled 12
250 ml prepared demi-glace suace 1 cup

In a small baking dish; toss onion, leek, garlic, oil and salt. Roast in preheated 425 F (220 C) oven, stirring occasionally, for 25 minutes or until golden brown. Stir vinegar into hot pan, scraping up brown bits from bottom of pan. Pour contents into large saucepan and add demi-glace. Partially cover, bring to simmer and cook for 30 minutes. Strain sauce through fine sieve, pressing down on the solids. Discards solids. Wonderful served over pork chops.

Serves 4
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Biggest Loser Family Cookbook

Biggest Loser Family Cookbook: Budget-Friendly Meals Your Whole Family Will Love
By Devin Alexander, Biggest Loser Experts and Cast, Melissa Roberson
List Price: $21.95
Price: $13.97 & eligible for FREE Super Saver Shipping on orders over $25. Details

Availability: Usually ships in 24 hours
Ships from and sold by Amazon.com


Product Description

As grocery costs continue to rise, many family cooks are finding themselves in a tough predicament: How can they feed their families healthy, satisfying meals without breaking the bank? In The Biggest Loser Family Cookbook, New York Times best-selling author Devin Alexander shows families that eating on a budget can be easy, nutritious—and delicious! With more than 125 recipes that will satisfy every member of the family, Chef Alexander provides complete, affordable options for breakfast, lunch, and dinner, along with mix-and-match side dishes, healthy snacks, and desserts. From Broccoli & Cheddar Frittatas to Steak Fajita Quesadillas, Family Sized Meatball Parmesan to Peanut Butter Fudge Sundaes, these wholesome, satisfying dishes will become an essential part of every family cook’s repertoire. In addition to an overview of the Biggest Loser eating plan and Chef Alexander’s recipes, readers will find helpful cooking and cost-saving tips from favorite Biggest Loser contestants and online club members. They will also find simple ways to get kids involved in the kitchen and fun ideas for family mealtimes. Designed to make healthy eating accessible for everyone, The Biggest Loser Family Cookbook will help pad wallets—not waistlines.

Product Details

* Amazon Sales Rank: #98 in Books
* Published on: 2008-11-11
* Released on: 2008-11-11
* Original language: English
* Number of items: 1
* Binding: Paperback
* 256 pages

Editorial Reviews

About the Author
DEVIN ALEXANDER is the host of Healthy Decadence with Devin Alexander on Discovery Health Channel and is the author of the New York Times best-selling The Biggest Loser Cookbook. She’s written articles for Prevention, Women’s Health, Shape, and Fitness, among others, and has appeared on Good Morning America, The View, The Biggest Loser, and more. She lives in Los Angeles. MELISSA ROBERSON is the editor of BiggestLoserClub.com. She has worked on new media projects for the New York Times, Amazon.com, and BarnesandNoble.com, among others. She lives in Hoboken, New Jersey.

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Rosemary Tomato Cream Spaghetti

20 ml olive oil 1 1/2 tbsp
1 medium onion, chopped 1
5 ml fresh rosemary, minced 1 tsp
550 ml canned crushed tomatoes 2 1/4 cup
125 ml heavy cream 1/2 cup
455 g dry spaghetti noodles 1 lb

Heat oil in large saucepan over low heat. Add onion and cook, stirring occasionally, for 3 minutes or until translucent. Add rosemary and cook 30 seconds. Stir in tomatoes and simmer for 6 to 8 minutes or until onion is tender. Stir in cream and simmer for 2 to 3 minutes or until sauce is lightly thickened.

Cook pasta according to package directions for al dente. Drain. Return pasta to pot over low heat. Stir in sauce and season with salt and pepper to taste. Heat together, stirring, for 30 seconds.

Serves 4
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Breakfast Camping Recipes - Lemony Maple Blueberry Sauce

Spice up your oatmeal with lemony blueberry sauce. Or go for camp-side blueberry pancakes--topped by more blueberry sauce.

by: Backpacker Contributors

Lemony Maple Blueberry Sauce

1/2 pint fresh blueberries (Substitutes: any other berry, or soft fruit like peach, pear, and plum)
1/2 cup real maple syrup
1/2 lemon (juice and rind)
1 tablespoon brown sugar
1 tablespoon butter

At home: Pack syrup in a leakproof bottle; pack sugar in a zip-top bag.

In camp: Using a sharp knife, gently peel the yellow part of the lemon rind. Avoid cutting too deep into the white part of the skin (it's bitter). Finely chop the yellow peel and set aside. In a skillet, melt the butter over low heat, then add the blueberries. Mash some of the blueberries with a fork, then add the remaining ingredients, including the lemon rind. Simmer over low heat for about 5 minutes until the mixture starts to thicken. Makes 1 cup.

Note: Pour over pancakes, oatmeal, French toast, breads, or cakes.

Down East Blueberry Pancakes
Maine's celebrated wild blueberries demand real New England maple syrup.

2 cups flour
2 teaspoons baking powder
1/3 cup powdered milk
1/2 teaspoon salt
1/3 cup blueberries
3 tablespoons oil
2 cups water

At home: Combine the first 4 ingredients in a zip-top bag.

In camp: Add water and 2 tablespoons oil to flour mixture and knead bag until combined; stir in blueberries. Heat remaining oil in pan until it sizzles. Drop 4-inch circles of batter into pan, and cook 2 minutes or until bubbles form on top. Flip and cook 1 minute more or until pancakes are golden brown. Makes 15 pancakes.

Note: To substitute dried blueberries for fresh, soak berries in 1/2 cup water for 5 minutes. Make batter using 1 1/2 cups water, then add the berries and water.
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Chicken Cacciatore

8 chicken thighs 8
1 small onion, chopped 1
2 large garlic cloves, chopped 2
225 g button mushrooms, chopped 1/2 lb
300 ml canned tomatoes, drained & chopped 1 1/4 cup
1/2 beef boullion cube 1/2


In a large deep skillet; heat oil over high heat. Add thighs skin side down and brown for 3 to 5 minutes or until golden. Turn and lightly brown other side. Remove to platter. Pour off all but 2 tablespoons (30 ml) oil.

Reduce heat to medium. Stir in onion and garlic. Stir in mushrooms. Cook for about 5 minutes, stirring occasionally until vegetables begin to soften. Add tomatoes. Crumble boullion cube into mixture. Return chicken to skillet and cover. Reduce heat to low. Simmer for 25 to 30 minutes or until thighs are tender.

Transfer chicken to platter. Boil down juices over medium heat until lightly thickened. Pour over chicken.

Serves 4
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Sauteed Peppered Mushrooms

7 ml olive oil 1 1/2 tsp
750 g button mushrooms, sliced 1 1/2 lb
1 green or red pepper, finely chopped 1
15 ml garlic, minced 1 tbsp
15 ml worcestershire sauce 1 tbsp
- black pepper to taste -

Heat a large non-stick skillet over medium-high heat. When hot, add oil, then mushrooms, green pepper and garlic. Cook, stirring occasionally, until mushrooms are tender or about 6 to 8 minutes. Add worcestershire sauce and pepper. Cook until moisture is evaporated and mushrooms are lightly brown or about 8 minutes.

Serves 4
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Basil & Olive Oil Dip

1 large garlic clove 1
175 ml packed basil leaves 3/4 cup
4 anchovy fillets in oil, drained 4
125 ml extra virgin olive oil 1/2 cup
.5 ml crushed red pepper flakes 1/8 tsp
- raw vegetables such as cut up carrots, cauliflower & broccoli florets -

In a food processor with machine running; add basil and anchovies. Process until basil is finely chopped.

With machine running, gradually add oil. Add red pepper flakes and pulse to combine.

Pour mixture into small bowl. Serve with raw veggies.

Serves 6
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Soto Sulung

Gambar dari Sexy Chef
Bahan :

* 500 gr jerohan sapi (usus muda, babat, limpa, lidah) Otak sapi secukupnya Hati sapi secukupnya 1 batang seledri, diiris halus 1 batang daun bawang, diiris halus bawang goreng, secukupnya 200 gr daging agak berlemak garam dan bumbu penyedap secukupnya

Bumbu yang dihaluskan :

* 12 butir bawang merah
* 5 siung bawang putih
* sendok teh merica
* sekerat jahe dan lengkuas


Cara membuat :

* Bersihkan jerohan dengan air panas kemudian cuci sampai bersih. Rebus sampai empuk, potong-potong agak besar kecuali hati dan otak baru dipotong bila akan menghidangkan.
* Daging direbus sampai empuk dan potong ukuran 3 x 3 cm
* Bumbu yang sudah dihaluskan ditumis dengan daun pre, sampai baunya harum. Masukkan ke dalam rebusan jerohan dan daging yang sudah diiris tadi.
* Bila daging dan jetohan sudah empuk diangkat dan siap disidangkan.

Bahan untuk sambal :

* 7 cabai merah direbus
* 6 cabai rawit direbus
* 3 butir kemiri, digoreng
* garam secukupnya

Cara membuat sambal :

* Semua bahan tadi dihaluskan, tambahan sedikit air matang panas suam-suam (hangat-hangat kuku).
* Tambahkan perasaan air jeruk nipis.

Resep dari Claudie Lum
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Ayam Rica-rica

Rudy Choiruddin

Bahan :

* 1 ekor ayam dipotong 16 bagian
* 2 batang sere di memarkan
* 6 buah bawang merah dirajang
* 1 lembar daun pandan
* 5 lembar daun jeruk
* 50 ml minyak goreng
* 150 ml air
* 1 buah jeruk nipis

Bumbu yang dihaluskan agak kasar:

* 12 buah cabe merah
* 10 buah cabe rawit merah
* 7 siung bawang putih
* 4 cm jahe

Cara Membuat:

* Tumis bawang merah, sere dan daun pandan hingga bawang kecoklatan. Masukkan bumbu yang dihaluskan dan daun jeruk, aduk hingga harum.
* Kemudian masukkan ayam aduk hingga ayam berubah warnanya, tambahkan air, kecilkan api dan tutup. Diungkep hingga airnya agak mengering sambil sekali-sekali diaduk-aduk. Angkat.
* Tambahkan air jeruk, aduk hingga rata.
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Ayam Goreng Kalasan

Resep kiriman Indra

BAHAN :

* 1 ekor ayam
* 500 cc air kelapa
* 1/2 sendok teh soda kue
* 4 siung bawang putih, dihaluskan
* garam
* minyak goreng

CARA MEMBUATNYA :

* Bersihkan ayam dan belah menjadi dua.
* Rebuslah ayam dengan air kelapa, soda kue, bawang putih dan garam sampai empuk dan airnya mengering.
* Panaskan minyak dan goreng ayam sampai warnanya kuning kecoklatan, angkat.
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Red Summer Soup

1 can julienne beets, drained (14 oz / 398 ml) (reserve liquid) 1
1 small head red cabbage, shredded 1
1 package frozen raspberries in juice (10 oz / 284 g) undrained 1
15 ml lemon juice 1 tbsp

In a medium saucepan; bring 1 cup (250 ml) water, beet liquid and cabbage to boil. Reduce heat, cover and simmer for 1 hour or until cabbage is very tender.

Pour cabbage mixture and raspberries into blender. Cover and process until smooth.

Return to saucepan. Stir in beets and lemon juice. Heat over medium heat, stirring occasinally until hot.

Serves 6




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