Recipes For Your Canine Buddy

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Master Chef Reveals Secret Recipes

Master Chef reveals the secret recipes for many
of America's favorite dishes.  Now you can impress
your family & friends with these unique recipes.

Be the first to have the recipes that everyone
loves but nobody knows how to make including:

* KFC Original Recipe Chicken
* Boston Market Meatloaf
* Jack Daniel's BBQ Sauce
* Olive Garden Lasagna
* Junior's NY Cheesecake (As seen on TV)
* And over 200 more famous secret recipes!

Discover the ingredient combinations and spices
that make these foods taste so good.

Get instant access to these secret recipes right now - Click and visit this website

Low Carb Recipes/Almond Cookies

(Almond cookies are lighter and more delicately flavored than most cookies.)

Makes 30 - 35 cookies

Ingredients:

2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1 cup butter
2 eggs, beaten
1/8 teaspoon salt
1 tablespoon almond extract
1/4 pound whole, blanched almonds 

Directions:

Preheat oven to 325 degrees Fahrenheit. In a food processor, mix the flour, sugar, butter, salt and baking soda until it forms little balls. Add the eggs and almond extract. Roll out the dough on floured surface. Cut with 2 1/2 inch cookie cutter. Place on greased cookie sheet and place an almond in center of each cookie. Bake for 25 minutes.

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Vegetarian Cabbage Rolls

Ingredients: 6 large cabbage leaves 2 dried mushrooms 30 grams straw mushrooms 30 grams silver sprouts* 3 water chestnuts** 1/4 carrot a little dried fungus a little black moss Seasoning: 1/2 teaspoon rice wine 1/4 teaspoon salt Cornstarch Mixture: 40 ml water or liquid from the reconstituted mushrooms 1/2 teaspoon cornstarch Sauce: 40 ml water (or stock if desired) 1/4 teaspoon sugar 1/2 tablespoon vegetarian oyster sauce (available in Asian markets; it uses mushrooms instead of oysters) pepper to taste a few drops sesame oil 1 - 2 tablespoons oil for stir-frying Directions:  Parboil cabbage leaves in the wok in boiling water for 2 - 3 minutes. This will help the filling stick to the cabbage. Move the leaves around with chopsticks so they will soften.  Drain well.  Soak the dried mushrooms in warm water for between 20 - 30 minutes.  Save the soaking liquid to use if desired. Cut off the stems.   Soak the black fungus in warm water for at least 15 minutes.  Rinse and trim the stems and cut off any stiff parts.  Soak the hair moss in warm water for 20 minutes and drain well. Wash the water chestnuts and peel.  Wash and scrape the carrot. Rinse the silver sprouts and the straw mushrooms. Shred all the ingredients. Mix together the seasoning ingredients, adding 2 tablespoons of the reconstituted mushroom liquid if desired. Prepare the cornstarch/water mixture and the sauce. Heat oil in wok.  When oil is ready, add the mushrooms, fungus, hair moss and silver sprouts, carrots and water chestnut and stir-fry on high heat. Add the seasonings with the mushroom stock. Add the cornstarch/water mixture, and 1/2 of the sauce and cook for another 2 - 3 minutes. Divide the cooked filling into 6 portions.  Lay out a cabbage leaf and place a portion of the filling on the end.  (If necessary, cut off the stiff rib of the leaf and place a small piece of cabbage over to cover.)  Roll up the cabbage tightly and trim off the ends if necessary. Continue with the remaining rolls.   Steam the cabbage rolls on high heat for 5 minutes.   Heat oil in wok and when ready, add the rest of the sauce.  Heat and pour on top of the cabbage rolls. Serve hot. *Silver sprouts are merely bean sprouts that have been "topped and tailed" - they have had both ends cut off.  The purpose is to make a more attractive dish.  If desired, you can skip this step and not trim the bean sprouts. **If unavailable, substitute bamboo shoots  Click here for more Vegetable Recipes

Low Fat Recipes/Asparagus and Mushroom with Black Bean Sauce

Ingredients: 1 lb asparagus, stiff ends peeled 1/4 lb brown button mushrooms (or mixed mushrooms) 2 garlic cloves 1 T fermented black soybeans 1.5 T rice vinegar 1 T soy sauce 1 t potato starch (or cornstarch) 1 t brown sugar 1 T sake or other rice wine Directions Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside. Wash and slice mushrooms. Set aside. Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside. Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside. Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately. Click here for more low Fat Recipes

Beef and Snap Pea Pods

Services 4

5g fat per serving

Ingredients:

1/2 lb boneless beef sirloin
1 tbsp vegetable oil
1 pkg (16 oz) frozen stir fry vegetables with snap pea pods
1 tbsp water
1/4 cup stir fry sauce with garlic and ginger
Directions
Trim fat from pork. Cut pork into 1/2-inch cubes.

Heat wok or large skillet over high heat. Add oil and turn pan to coat bottom and sides. Add beef cubes. Stir fry for 2 minutes or until brown. Add vegetables and water. Stir fry for 2 minutes. Add sauce and stir until well-blended.

Reduce heat to medium. Cover pan and cook for 7 minutes, stirring frequently. Serve while hot.

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Pepper Steak

Marinade: 
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch (corn flour)
1/4 cup water
2 tablespoons oil
4 cloves garlic -- chopped
2 teaspoons ginger root -- peeled, grated
2 scallions -- chopped
2 tablespoons oil
1 large onion
2 green peppers -- sliced

Directions:

1. Marinate steak for 15 minutes or more. Add oil to hot wok.

2. Swirl and stir fry garlic, ginger and scallions for 30 seconds.

3. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak.

4. Add oil and stir fry onion and green peppers for 2 minutes.

5. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly.

6. Blend in vegetables, add steak and heat thoroughly.

More delicious Chinese  beef recipes are available in here