Any recommendations of good recipes to try out?

Question

kinda interested to go into the food industry and will need help from fellow friends in the world

any nice fusion cusines too?

Answer 1

When I first heard of this recipe I fell out of my chair laughing.I tried it out and now I think its the ULTIMATE in Fusion food. I think I had dowloaded it from southern food or may be allrecipes or about. I don't really remember.

Chinese Coq au Vin

* 6 dried Shiitake mushrooms
* 3-pound chicken, cut into 8 pieces
* 1/2 pound bacon, chopped
* 2 slices ginger, cut into thin slices
* 2 cloves ginger, crushed
* 1 medium onion, peeled and chopped
* 1 tablespoon light soy sauce
* 1 1/4 cups chicken broth
* 1 cup red wine
* 1/2 cup Chinese rice wine
* 1 tablespoon tomato paste
* 2 tablespoons dark soy sauce
* 1 teaspoon granulated sugar
* Salt, to taste
* Freshly ground black or white pepper, to taste
* 1 tablespoon chopped fresh cilantro or parsley, optional
* 4 to 5 cups oil for deep-frying, as needed

PREPARATION:
Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and thinly slice.

Heat 4 cups oil for deep-frying to 375 degrees Fahrenheit. Deep-fry the chicken pieces until they are brown and crispy.

Remove from the wok and drain. Remove all but 1 tablespoon oil from the wok.

Add the bacon and cook over medium heat until it is browned and crispy. Push up to the sides of the wok.

Add the garlic and ginger and stir-fry until aromatic. Add the onion and stir-fry until it is browned (about 3 minutes). Add 1 tablespoon soy sauce while stir-frying the onion. Add the mushrooms. Stir-fry for a minute.

Add the chicken back into the wok. Add the broth and wine and bring to a boil. Add the tomato paste, dark soy sauce, sugar, salt and pepper.
Reduce the heat to low and simmer, uncovered, until the chicken is cooked (about 30 minutes). When the chicken is nearly cooked, stir in the chopped fresh cilantro if using. Serve hot.

Answer 2

I find a stir fry with candied ginger and any left over meat to be quite easy, quick , and you get lots of compliments. If you have a rice cooker, start the rice first, add a little olive oil and the required amount of water (some microwaves have rice programs, or just boil 2 cups of water and add 1 cup of rice and salt, boil for 5, then simmer for about 20 minutes). While that is going pull out your biggest teflon frying pan or wok and put it over heat. Pour in the oil, then the frozen stir fry. When the peas get limp, throw in some garlic and the left over meat (cut in small chunks or strips) and the chopped candied ginger (you may want to add onionand/or garlic powder if your stir fry was low on onions). Few minutes later its time to add teriyaki sauce and turn down the heat, cover and while that is staying warm mix a teaspoon or so of cornstach to a about a cup or less of water and some more teriyaki sauce, mix it and then add to the stir fry. Taste, add salt or soy sauce as needed. When it thickens and has coated all of the stir fry cover and turn off the heat.
By now the rice is done, place it in a ring-shape on a large serving platter, with a deep well in the middle of the rice ring.
Dish up the stir fry in the middle, sprinkle with cashews or peanuts on top.
I also like my low fat pablano and chicken soup.
Coconut curried soup is good too.

What type of food industry are you thinking about ? For mass packaging and marketing. Or cafe or restaurant? Or writing recipes. If you need help, maybe you should go into an area of expertise you are more knowledgeable about?

Answer 3

Well, it will majorly depend on the type of food you are looking at serving. Personally, I think that there arent enough whole food/organic restaurant choices. That is were the future of restaurants is headed.

There are millions of recipes that are delicious and attractive that people would buy.

Good grass fed marinaded steak is worth its weight in gold. I got some flank steak and marinaded it and grilled it until only lightly pink. It was the best steak I have ever had.

Chicken Satay is also delicious. It includes peanut butter in the sauce. It is different and delicious.

Homemade breads also cant be beat. That would put a restaurant a step in front of all the others.

I reccomend reading and learning about whole foods, organic foods, grass fed meats, and raw foods. These are the future.

Good luck to you as you journey into the restaurant industry.

Answer 4

JERKED LEG OF GOAT

Ingredients needed:

1 (3 pound) leg of kid trimmed of fat and membranes
1 small yellow onion, roughly chopped
1/2 cup chopped green onions
4 garlic cloves, crushed
2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
2 tablespoons chopped fresh ginger
2 tablespoons dark brown sugar
4 teaspoons ground allspice
2 teaspoons fresh oregano leaves; 1 tablespoon salt
1 teaspoon ground black pepper
3/4 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup olive or vegetable oil
2 tablespoons dark rum
2 tablespoons fresh lime juice

Place the goat in a large, re-sealable plastic bag.

In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste. Pour into the bag with the goat, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight.

Preheat the oven to 375 degrees F. Remove the goat from the bag and place in a roasting pan to come to room temperature. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F, 1 hour to 1 hour and 10 minutes, turning once.

Yield: 4 servings

Answer 5

Everytime we invited people over to my house for the world cup my mom would make "empanadas argentinas" and everyone loved them. You might want to try it out.

If possible, go to an argentinian store, and buy "tapas", it's dough cut into circles (buy the ones for the oven).
Make ground beef. Put in chopped onions and red peppers and if you'd like, some olvies and raisins (this depends on person). Make sure to add salt (i always tend to forget). Boil some eggs and then cut them into little squares and add to the ground beef. When the ground beef is ready get the "tapas" and put about 1 and a half spoons of beef in the center. then fold the "tapa" in half, enclosing the gournd beef. You can press the edges of the dough down with a fork, or fold it in, you choice, just make sure it is closed good, or else eveyrhting will fall off. Then, with a brush, put eggs (uncooked) over the empanadas (this will make then look golden). Then put it in the oven :D. We don't really have an exact recipe for this, but here is one that i found online that looks ok. I also explains how to make the dough "tapas", in case you can't find them in the store.

Argentine Empanadas


4 cups unbleached flour
4 tbsp vegetable shortening
1/2 tbsp salt
2 onions
1 green bell pepper
1/2 kg tenderloin
1/3 cup seedless raisins
1/4 cup green olives, finely chopped
1 bunch green onions, minced
1 hard-boiled egg, minced
paprika
salt
crushed red pepper
Chimichurry sauce*

Instructions
Finely dice the beef. In a medium-size frying pan, melt 2 tbsp vegetable shortening.
Dice the onion, bell pepper and add to the pan.
Saute over medium heat until the onion starts to turn golden.
Add the diced meat.
Season to taste with salt, red pepper, and paprika.
Saute, stirring occasionally, until the beef turns brown on all sides.
Remove the frying pan from the heat.
Mix in the egg, the raisins, the olives, and the green onions.
Allow to cool until it drops to room temperature.
While the beef filling cools, pour the flour on a smooth surface, forming a mound.
Using the back of a spoon, make a depression in the center.
Put 3 tbsp shortening in the depression.
Mix and knead the ingredients until fully incorporated. Fill a cup with warm water and dissolve the salt in warm water.
Gradually incorporate this liquid into the dough, kneading 10-15 minutes until it becomes smooth and elastic.
Pull off balls of dough about the size of a golf ball.
On the floured surface, roll out each ball of dough into a 10-cm-diameter circle.
Flour your hands.
Hold the dough circle in one hand and place1 tbsp of the filling in the center.
Press and crimp the edges together to secure the filling within.
Preheat oven to 450 degrees.
Lightly flour a baking sheet.
Arrange the empanadas on the sheet and until the pastry is golden brown, approx. 10 minutes.


Hope you enjoy :-)

Answer 6

These are a few of my favorites!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry

Answer 7

Chicken & Beer is a good idea. Like, put a chicken in a pot, and instead of using water, use beer! That's gonna marinade super sweet!

Answer 8

SIMPLE RECEIPE. INSTEAD OF MAKING THAT OLE
FASHION FRIED CHICKEN, JUST TAKE THE SAME
INGREDIENTS EXCEPT SUBSTITUTE TURKEY
BREAST FILETS. PAN FRY UNTIL GOLDEN BROWN
SERVE WITH A BROWN GRAVY OR JUST SOME
FRESH SQUEEZED LEMON JUICE. POPULAR
DISH IN EUROPE THATS NORMALLY SERVED WTIH
SIDE OF POTATOE SALAD AND MIXED GREENS.

Answer 9

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 10

Give http://www.allrecipes.com a try. They're full of fellow foodies. Enjoy your journey.