I remember the first time I ever cooked. It was in my parents’ much smaller old house and I was 6 years old. It was a cool and cloudy autumn
Rama Restaurant is the best Indonesian restaurant which uses 100% organic food.
Rama Restaurant is the best Indonesian restaurant which uses 100% organic food.
Although Rama restaurant specializes in Indonesian cuisine, we also include Mediterranean cuisine in our menu.
We do our best to satisfy all our customers with our tasty meals. If you want to try our masterpieces, feel free to book a table and visit us!
9:00 am – 2:00 pm (breakfast, lunch)
4:00 pm-10:00pm (dinner)
10:00 am – 3:00 pm (breakfast, lunch)
6:00 pm-12:00pm (dinner)
This adorable Cuisinart Crock Pot comes in handy for busy moms and those who do not like to cook. Cuisinart MSC-600 3-In-1 Cook Central 6-Quart Multi-Cooker: Slow Cooker, Brown/Sauté, Steamer This trendy multi cooker has three programmable culinary functions that let you grill meat, sauté vegetables and slow cook your choice foods.
It comes standard with the following features
Its adorable aluminum insert is coated with glossy Teflon and has hard plastic handles that stay cool during the cooking. This Teflon insert is easier to clean up and is lighter in weight. This Crock-Pot is deep enough to prevent grease from splashing around your kitchen. It has a perfect high heat and low heat temperature settings. Do not fill it to the full. This will keep it from overflowing once it attains the required temperature. Allow some space for expansion. You do not need other pots as this browns perfectly. It is easy to use and clean. You can brown in the crock and then reset the dial to cook. This unit browns meat really well. Its large oval designed sauté heating component provides more than enough heat. This multi-cooker’s cook central enables you cook your preferable delicacy. Your delicious gourmet meals or staffed artichokes can be prepared using the smart steam function. The nonstick pot allows you sauté or brown immediately in the unit. The unit will consequently shift to ‘Keep Warm’ mode when your hot meal gets ready.
Steaming is healthy as it loses fewer nutrients and no oil or butter is needed. Use the steaming rack and add 2 quarts of water in the covered cooking pot.
This is ideal for slow simmering foods like dried beans, soups, stews and stocks. This function is also perfect for preparing tougher meat cuts. The Slow Cook function has low, high and simmers settings.
This Sauté/Brown function works just like a sauté or skillet pan does. You can prepare brown food or skillet dish in the cooking pot for your family to enjoy. This function can also be used to reheat food. Set it to 350 degrees F and mix until all the food is completely warmed. Choose the best cooking function for your recipe, and then press the Start button. You are on your way to enjoying the most delicious meal ever.
This slow cooker can help you prepare your delicious meals like Pot Roast with vegetables, Asian Braised Ribs, Chicken Mole, Belgian Beef Stew, Italian Braised Ribs and Jambalaya. Those who do not enjoy cooking, busy moms, full time employees and those who cannot cook will love this extraordinary slow cooker. With its ability to sauté and stir fry and the fact that you are able to brown in it and add other ingredients right away for slow cooking, this Cuisinart Crock-Pot will make you a master chef.
“Oh WOW Mom, this is great!” That’s what my husband and kids said after they ate this chicken dish, it’s a definite hit in our house!
The secret behind filling and rolling these breasts so they look as great as they taste is to find the broadest chicken breasts you can find. You can also consider using sliced veal or turkey in lieu of the breasts. This dish can be made up to two hours in advance, just fill and keep refrigerated.
Over media heat, sauce onion in a fry pan for one minute. Increase heat to medium high and add garlic and spinach, saute until wilted (about 3 minutes). Stir in sun-dried tomatoes and then transfer the mixture to a colander. Strain by pressing the back of a wooden spoon into the mixture, you want to remove excessive moisture by doing this. While the mixture cools, wipe frying pan clean and set aside for next step.
Transfer the spinach mix to a bowl and add Parmesan cheese, season with salt and white pepper. Set aside to blend flavors, get started on the chicken.
Place each chicken breast between 2 sheets of wax paper or plastic wrap and pound to a 1/4 inch thickness. Place one slice of cheese on each breast, spoon 1/4 of the spinach filling onto the bottom center of each cheese slice and shape into a rectangle (log shape). Make sure the filling doesn’t stick out over the edges of the chicken breast.
Tuck the sides of the breast and roll tightly, secure with toothpicks. Preheat the oven to 425 degrees Farenheit. Warm oil in fry pan over medium heat, spread flour in a plate. Dust chicken breasts in flour taking care to coat evenly, add chicken to the pan and brown for 6- 7 minutes on all sides.
Transfer chicken to prepared baking dish, place in the center of oven and reduce temperature to 375 degrees. Bake 12 minutes or until cooked through. Remove chicken to warm plates and let stand for 3 minutes, don’t forget to remove the toothpicks!
Put It All Together!
Make the wine mushroom sauce while the chicken is baking. Melt butter in small frying pan, add the onion and saute until golden, add mushrooms and saute another two minutes.
Pour in the wine and deglaze the pan taking care to dislogde the good brown bits in the bottom. Cook over medium high until the wine has evaoporated by half, or about two minutes. Add cream and simmer for two minutes while sauce thickens. Season with salt, pepper and nutmeg. Spoon sauce over the chicken and serve immediately. Great with wild rice and a tossed green salad. Serves four.
Just thinking about cannolis makes my mouth water, they are one of my all time favorite desserts. Here’s a recipe my mother has used for at least 30 years and always with great result.
* glaceed fruit – Smoothly coated with icing or crystals of sugar
I’ve heard of people that love http://citibola88.com using broom handles to make cannoli, I think it’s easier if you buy the metal cannoli tubes which are five inches long by about one inch in diameter.
Place the flour on a board or pastry marble, make a well and add the salt, shortening and sugar. Add a little wine and start mixing as you would for pie dough. The amount of wine you use will depend upon the flour absorption. Use as much as the dough will take. Keep mixing until you ahve a soft ball that is not crumbly. Kneed the dough for about seven to eight minutes until it is slightly glossy.
Cover the dough and set aside for an hour. Do not refrigerate unless you intend to use it the next day. In this case be sure to bring to room temperature before working.
Cut the dough into two pieces, roll each out as thin as possible. Cut four inch rounds with a cookie cutter or four inch squares with a knife. Wrap each piece of dough around a cannoli tube. Overlap the two edges and seal with a little beaten egg. Preheat the oil to 375. Drop prepared tubes two at a time, the cook quick in under a minute so don’t turn away! Fry tubes until golden brown, remove with tongs and drain on paper towel.
Wait ten seconds to drain then pick up (with tongs, they’ll be hot!) and with a thick kitchen towel,, carefully grasp the cannoli and pull the tube out. Stack the cannoli shells on a dish and repeat process until you’ve used all the dough.
Cannoli shells freeze beautifully so you can make a bunch when you have time and then freeze. Just be sure to wrap them tightly. They can also be stored in a refrigerator for 10 days if you don’t want to fill them right away.
Mix the ricotta, sugar, fruit and chocolate using just enough cream to make it soft but not runny. Just before serving, pipe the filling into the cannoli shells. Decorate the ends with bits of pistachio, cherry or chocolate. Place the filled cannolis in cupcake wrappers so they won’t roll around and sprinkle liberally with confectioners sugar. They are best eaten by hand! If you’ve done everything right, they’ll be light as a feather, flaky and melt-in-your-mouth!!
Well, I can’t rightly say “sensational” in the way of “new and exciting” since daiquiris date back to a time when the British started colonizing all up and down the Caribbean. Indeed, the lime in this drink would have provided crucial vitamin C to prevent scurvy. But, they really are sensationally refreshing!
Now, most of the time you only see daiquiris with the word “strawberry” attached. Even when you do see a good old lime daiquiri on a menu, it’s often blended with ice.
I really don’t care for those overly sweetened, icy, blended drinks. I always feel stuffed and on the verge of going into diabetic shock after one of those. I even avoid those strangely flavored margaritas. I’m no fun in that department, but I swear to you that I make up for it in other ways! But a real, honest daiquiri is a lovely thing. It’s also the kind of cocktail a beginner could make with ease and finesse.
Really, people I meet that playing http://multibet88.co who have just started experimenting with liqueurs are either too gung-ho (mixing everything available together to make something too strong and too… yuck) or they’re too timid and make something watery and dull.
You really can’t mess up a daiquiri. It’s about finding a balance of taste– between your personal taste for sweetness and tartness. Cole Porter, my most favorite musical theater composer, was known to send his daiquiris back to the bar several times to add more sugar or lime as needed. There are many reasons why this drink has such a presence and why it has an enduring devotion. The big selling-point for me is that it is one of the ideal party cocktails for a host (or hostess) to prepare. Simply mix your rum, lime juice, and sugar together in a pitcher and set in the coldest part of your refrigerator (or freezer!) and then wait until guests to arrive to pour over ice and serve– no tedious measuring while trying to entertain. Try one of these gorgeous, simple little things out and see if you ever go back to those oozing frozen drinks ever again!