Professional Food Recipes

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New Post has been published on http://www.prof2food.com/spanish-croquettes/

Spanish Croquettes

INGREDIENTS:

2 Tbsp olive oil, plus extra oil for deep-frying

4 Tbsp butter

3 Tbsp flour or maida

1 1/2 cups whole milk, heated

80 gm chicken ham, finely chopped

2 eggs, beaten or whisked

2 Tbsp dried breadcrumbs

Lightly oil a shallow 8-inch square dish.

  METHOD:

In a saucepan, heat the 2 tbsp of oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well.

Continue to stir or whisk for about 2 minutes, or until the flour is well blended.

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk.

Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken.

Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.

Add the chicken ham and stir. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish.

Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.

Spread the breadcrumbs on a dinner plate. With 2 spoons, shape the ham mixture into walnut-sized or golf ball sized croquettes.

Roll each croquette in the breadcrumbs, shaking off any excess crumbs, and then dip into the beaten egg.

Lift each croquette from the egg and roll it again in the breadcrumbs, coating it evenly.

Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.

Pour the oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat.

When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides.

Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an oven proof platter lined with paper towels to drain further.

Keep the croquettes warm in a low oven.

Fry the rest of the croquettes in the same way. Always making sure the oil is very hot before adding more croquettes.

New Post has been published on http://www.prof2food.com/simple-salmon-burger-recipe/

Simple Salmon Burger Recipe

Ingredients

1 1/2 slices hearty white sandwich bread, torn into 1-inch pieces

1 pound skinless salmon, cut into 1-inch pieces

1 shallot, minced

3 tablespoons mayonnaise

2 tablespoons fresh parsley, minced

2 teaspoons Dijon mustard

1/8 teaspoon salt

1/8 teaspoon pepper

Directions:

To Prep:

Pulse bread in food processor to coarse crumbs, about 4 pulses; transfer to a large bowl.

Working in 3 batches, pulse salmon in now-empty processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with bread crumbs.

Gently mix until thoroughly combined.

Whisk shallot, mayonnaise, parsley, mustard, salt and pepper together in separate bowl, then gently fold into salmon mixture until just combined.

Divide mixture into 4 equal portions.

Form each into loose ball, then pat lightly into 1-inch-thick burger; place on large plate.

Cover and refrigerate burgers for at least 1 hour or up to 24 hours.

To Finish And Serve: 

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.

Gently lay burgers in skillet and cook until crisp and well browned on first side, 4 to 5 minutes.

Gently flip burgers and continue to cook until golden brown on second side and burgers register 125 to 130 degrees, about 4 minutes.

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Cheese Steak Bake

New Post has been published on http://www.prof2food.com/hearty-hash-brown-soup/

Hearty Hash Brown Soup

Ingredients:

2 lbs frozen hash brown potatoes

1 large onion

3/4 cup celery, diced

4 cups water

4 chicken bouillon cubes

1/2 teaspoon celery seed

1/4 teaspoon pepper

4 (10 ounce) cans cream of chicken soup

4 cups milk

2 cups ham, fully cooked and diced

1 tablespoon dried parsley flakes

1 1/2 teaspoons garlic salt

8 slices bacon, cooked and crumbled

Directions:

In a soup kettle or Dutch oven combine the first 7 ingredients. Bring to a boil.

Reduce heat, cover and simmer for 20 minutes or until vegetables are tender.

Mash vegetables with cooking liquid

Add soup and milk, stir until smooth.

Add ham, parsley and garlic salt. Simmer for 10 minutes or until heated through.

New Post has been published on http://www.prof2food.com/ham-rolls/

Ham Rolls

INGREDIENTS:

8 slices ham, thinly sliced

4 Tbsp (60 gm) cream cheese

1/2 cup (100 gm) onion, finely chopped

1 Tbsp (15 gm) pickled gherkins , finely chopped

4 lettuce leaves, crisped 4

1 tsp salt or to taste

1/8 tsp black pepper (kali mirch), freshly powdered

2 Tbsp (30 gm) mayonnaise sauce

  METHOD:

Mix the cream cheese, onions, gherkins, mayonnaise, salt and pepper.

Divide the mixture into 8 and place a portion each in the center of each slice of ham.

Roll like a tube, as tightly as possible, without breaking the ham.

Line a serving dish with the lettuce leaves, and arrange the ham rolls over it, keeping the edges down. Garnish with the greens and serve.

If making ahead of time keep covered in the refrigerator, to avoid the ham drying up.

New Post has been published on http://www.prof2food.com/die-crock-pot-roast/

To Die for Crock Pot Roast

New Post has been published on http://www.prof2food.com/jo-mamas-world-famous-spaghetti/

Jo Mama's World Famous Spaghetti

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Amritsari Murgh Makhani

INGREDIENTS:

For the marination:

500 gm chicken pieces (boneless)

2 tsp ginger paste

2 tsp garlic paste

3 tsp sour curd

1 Tbsp lemon juice

2 tsp vinegar

1 tsp coriander powder

1 tsp cumin powder

1/2 onion, chopped

1 1/2 tsp red chilli powder

Salt to taste

For the gravy:

6 tomatoes

1 1/2 Tbsp butter

1 tsp red chilli powder

1 tsp ginger – finely chopped

1 green chilli – finely chopped

1/4 tsp orange color

2 1/2 Tbsp fresh cream

1 tsp coriander powder

1 tsp cumin powder

1 tsp sugar

Salt to taste

For garnishing:

2 green chilies – chopped

1 Tbsp butter

2 Tbsp fresh cream

Fresh coriander leaves

  METHOD:

Blend tomatoes to a puree.

Mix all the ingredients for marination to make a paste.

Smear the chicken pieces with the paste and let it marinate for 2 hours.

Heat butter in a heavy bottom wok and add the marinated chicken to it.

Cook till the chicken is tender.

In a saucepan, heat butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and chopped green chilli.

Fry for some time.

Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.

Add the puree to the tender chicken along with sugar and cream.

Let it simmer for about 25 minutes.

Garnish with fresh cream, finely chopped green chillies and coriander leaves.

New Post has been published on http://www.prof2food.com/prawn-stew/

Prawn Stew

Ingredients:

For the prawns:

10 prawns, de-shelled and de-veined

1 Tbsp vinegar

Crushed black pepper, to taste

1/2 tsp oil, to pan sear

For the masala: Dry roast the following

2 star anise

1 tsp fennel seeds

2 inch cinnamon stick

12 pieces of cloves (laung)

3 black cardamom pieces

1 tsp whole black pepper

For the stew:

1 tsp oil

1 tsp garlic, chopped

3-4 green chillies slit

2 onions, chopped

1/4 tsp turmeric powder

1 tsp coriander powder

10-15 curry leaves

2 cups or 400 ml of coconut milk

1 cup coconut water

Salt

  Method:

For the prawns:

In a bowl, marinate the prawns in vinegar and freshly ground black pepper for 5-10 minutes.

Pan sear the prawns in some olive oil.

For the masala:

Roast the spices on a tawa till you get a lovely fragrance.

Then grind it in a mixie.

For the stew:

Take a deep pan. Add oil and saute onions and garlic.

Add green chillies, curry leaves, turmeric and coriander powder.

Then add coconut milk and the coconut water.

Let it come to a boil, temper it down with the roasted masala mix and salt.

Add the pan seared prawns.

Let it simmer for 10 minutes.

Serve with appams.

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Cracker Barrel's Hashbrowns

Ingredients

2 lbs frozen hash browns

1/2 cup margarine or 1/2 cup butter, melted

1 (10 1/4 ounce) cans cream of chicken soup

1 pint sour cream

1/2 cup onion, peeled and chopped

2 cups cheddar cheese, grated

1 teaspoon salt

1/4 teaspoon pepper

Directions

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.

New Post has been published on http://www.prof2food.com/classic-baked-macaroni-cheese/

Classic Baked Macaroni Cheese

Ingredients:

1 (8 ounce) packages macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups cheddar cheese, shredded good quality

1/2 cup breadcrumbs, buttered

Directions:

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter.

Add flour mixed with salt and pepper, using a whisk to stir until well blended.

Pour milk and cream in gradually; stirring constantly.

Bring to boiling point and boil 2 minutes (stirring constantly).

Reduce heat and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

Turn off flame.

Add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish.

Sprinkle with breadcrumbs.

New Post has been published on http://www.prof2food.com/turkey-pan-gravy/

Turkey Pan Gravy

Ingredients

turkey pan dripping

1/4 cup white wine

1/3 cup flour

1 teaspoon parsley

1/4 teaspoon garlic powder

1/4-1/2 teaspoon salt

1/4 teaspoon thyme

1/2 teaspoon pepper

Directions

Place all in a large saucepan and bring to a boil, stirring constantly. (add water or broth if you don’t have a lot of turkey drippings).

New Post has been published on http://www.prof2food.com/cheese-and-pesto-eggplant/

Cheese and Pesto Eggplant

INGREDIENTS:

1 medium sized eggplant, cut into thin slices and lightly salted

1 small bowl Parmesan or cheddar cheese (You can mix both), grated

2 eggs, whisked

2 tsp olive oil

1 medium bowl of pesto sauce

10-13 sliced olives

For the pesto sauce:

1 big Tbsp pine nuts

1/2 tsp garlic paste

1/2 cup olive oil

2 1/2 cups fresh basil leaves

Salt and pepper

2 Tbsp Parmesan cheese

1 big Tbsp butter

  METHOD:

Cut the eggplant rounds into triangles or keep whole.

Dip each eggplant in egg wash and then press on to the cheese (only on one side).

Heat the olive oil and lightly place each eggplant with cheese till slightly brown.

Now layer the eggplant in a casserole and top with pesto. Sprinkle the thinly sliced olives on top. You can make a few layers one on top of each other.

Bake in oven till pesto is warm.

Serve.

For the pesto sauce: Blend all ingredients in the given order.

New Post has been published on http://www.prof2food.com/chettinad-fish-fry/

Chettinad Fish Fry

INGREDIENTS:

2 fillets surmai (King fish)

2 Tbsp oil, to pan fry

For the  marination:

7-8 cloves garlic

1 knob ginger, mashed

1 tsp cumin

1 tsp fennel

2 tsp coriander seeds

2 tsp black peppercorns

1/2 tsp mustard seeds

9-10 curry leaves

Salt, to taste

1 tsp oil, to grind

1 Tbsp water

1/2 tomato, chopped

1 Tbsp water

1 tsp red chilli powder

5 tsp tamarind extract

1 Tbsp cornflour, to sprinkle

  METHOD:

Cut the fish fillets into equal medium sized pieces.

In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.

Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.

Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.

Pound them together till pulp like and spread it over the fish pieces.

Sprinkle some cornflour over the fish. The cornflour helps the masala to stick

Marinate the fish and keep in the fridge for 15-20 minutes.

New Post has been published on http://www.prof2food.com/uncle-bills-hamburger-patties/

Uncle Bill's Hamburger Patties

Ingredients

2 lbs lean ground beef

2 large eggs, beaten

1/2 cup finely chopped onion

1/2 cup crushed soda crackers or 1/2 cup fine dry breadcrumb

3/4 teaspoon granulated garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons hickory barbecue sauce

6 tablespoons olive oil ( for frying)

Directions

In a large mixing bowl, mix together ground round, beaten eggs, onions, soda crackers, garlic powder, salt, pepper and barbecue sauce. Mix until well incorporated.

Weigh out hamburger patties to 6 – 7 ounce each.

Press together and flatten to about 3 1/2″ in diameter or use a mold.

The patties should be about 3/4″ thick.

Using a round wooden spoon handle (about 1/4″ round), make a hole in the center of the hamburger pattie.

In a frying pan over medium-high heat, heat olive oil.

Place 3 patties into the hot oil and fry for about 2 to 3 minutes, the hole will begin to close.

Turn patty over and continue to fry for about 2 to 3 minutes.

The hole that was made in the pattie will fill in when the hamburger is cooked through properly.

Check for doneness to make sure there is no pink showing.

NOTE: If the burger mixture does not hold together when squeezed, add some milk and mix to blend.

New Post has been published on http://www.prof2food.com/spiced-spinach-soup-with-cottage/

Spiced Spinach Soup with Cottage

INGREDIENTS:

1 tsp mustard oil

1 medium size white onion, chopped

1 bulb fennel, chopped

1/2 tsp ginger minced

6-7 curry leaves

1/2 tsp turmeric powder

1 tsp mustard seeds

1 green chilly, chopped

1 cup drained and soaked red lentils

1 litre vegetable stock

Small bunch sorrel or khatta leaves

1 large bunch spinach

1 small bunch dill leaves

1/2 cup methi/fenugreek leaves

1 Tbsp fresh coriander leaves chopped

1 bunch methi/fenugreek sprouts

1/2 cup cottage cheese- cubed and roasted in the oven with a pinch of chaat masala

  METHOD:

Heat up some mustard oil to smoking point, splash a few drops of salted water to get the mustard oil in true form to cook. It takes away a lot of the strong flavors n bitterness of the oil.

Add the mustard seeds, curry leaves and the green chillies, as they crackle, add the turmeric powder followed by the chopped onions, fennel and the ginger.

This is an aromatic tempering for the soup.

Cut the cottage cheese into cubes. Put in a tray and season with garam masala, salt, pepper and olive oil. Bake in the oven for 15-20 minutes at 180 C.

Add the soaked lentils and the vegetable stock and simmer for 12 to 15 minutes till the lentils and the veggies are soft.

You can then add the washed and chopped spinach, dill and methi.

Season to taste and simmer for not more than a minute or so.

Once it is cooked add some ice and blend into a chilled soup.