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August 26, 2015 in All Recipes

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Chicken Soup With Pasta

December 9, 2014 in Course: Main, Course: Soup, Cuisine: Poultry, Skill Level: Moderate

About 1/2 pound penne
3 tablespoons olive oil
6 cup chicken stock
1 pound boneless, skinless chicken breasts
2 cup white wine
4 carrots, sliced 
1 onion, chopped
2 garlic, chopped
1 tablespoon thyme, chopped
1 rind Parmigiano Reggiano cheese for topping (optional)
1 cup peas
2 cup leaf parsley, chopped
1 small lemon
Salt and pepper
in a large pot bring water and heat until boil, add pasta and salt and cook until pasta is soft.
At this time, in a small pan, pour about 2 cups of chicken stock over the chicken to cover it. Add wine (over medium heat) until the chicken is cooked.
Meanwhile, in a Soup pot, heat olive oil over medium heat. stir carrots, onion, garlic and thyme, season with salt and pepper and cook for bout 10 minutes.after that add remain stock.
Remove the chicken and cut into bite-size cubes and add to the soup. Stir peas and parsley and pasta and let cook slowly. Design with cheese.
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by Aaron

Fresh Broccoli Salad

February 19, 2014 in Course: Salad


2heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2tablespoons white wine vinegar
place bacon in a deep skillet and cook over medium high heat until evenly and crumble.
cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices.combine with the bacon,raisins,your favorite nuts and mix well.
to prepare the dressing,mix the mayonnaise,sugar and vinegar together until smooth.stir into the salad,let chill and serve.

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by chef

Spinach and Orzo Salad

February 19, 2014 in Course: Salad, Skill Level: Easy


1(16 ounce ) package uncooked orzo pasta
1(10 ounce ) package baby spanish leaves,finely chooped
1/2 pound crumbled feta cheese
1/2 red onion,finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
Bring a large pot of lightly salted water to a boil.Add orzo and cook for 8 to 10 minutes or until al dente;drain and rinse with cold water.Transfer to a large bowl and stir in spanish,feta,onion,pine nuts,basil and white pepper.Toss with olive oil and balsamic vinegar.Refrigerate and serve cold.