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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

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Debb   Read more...
Balinese Prawn Sates / Sate' Udang

Serves: 4

INDONESIA
Advance Preparation: 1 hour for marinating the shrimp
Special Equipment: 12 thin stalks fresh lemongrass, trimmed of roots, tips, and outer leaves, or 12 long bamboo skewers, soaked in cold water for 1 hour and drained

Balinese shrimp satés owe their extraordinary fragrance to the skewers on which they’re cooked: fresh lemongrass stalks. When buying lemongrass, try to choose slender stalks. But don’t worry too much if you can’t find lemongrass-satés cooked on bamboo skewers will still have plenty of flavor.

    24 shrimp, extra-large (about 1 1/2 pounds), peeled and deveined
   1/4 cup soy sauce, sweet (ketjap manis) or 2 tablespoons each regular soy sauce and molasses
   3 cloves garlic, minced
   1 1/2 teaspoons coriander, ground
   2 tablespoons lime juice, fresh
   2 tablespoons sugar, palm, or firmly packed light brown sugar
   3 tablespoons vegetable oil

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1. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

2. Combine the soy sauce, garlic, coriander, lime juice, sugar, and 1 tablespoon of the oil in a large bowl and whisk until blended and the sugar is dissolved. Add the shrimp and toss to coat. Cover and let marinate, in the refrigerator, for 1 hour.

3. Preheat the grill to high.

4. Drain the shrimp. If using the lemongrass stalks as skewers, make a "starter" hole in each shrimp with a metal skewer. Thread the shrimp on the stalks, or on the bamboo skewers, 2 shrimp to each.

5. When ready to cook, oil the grill grate. Arrange the satés on the hot grate and grill, turning with tongs, until the shrimp are nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush once or twice with the remaining oil as the shrimp cook.

6. Transfer the satés to serving plates or a platter and serve immediately.

Serves 6 to 8 as an appetizer, 4 as an entrée

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Welcome to Cook'n™ - The Automatic Chef
 

If you're like most folks, you love to sit down to a great meal but don't have the time to figure out what or how to cook. Welcome to the Cook'n™ recipe program! This simple yet powerful software program takes all of the thinking out of cooking and does 90% of the work for you! Cook'n™ is truly the most amazing interactive tool to ever hit your kitchen.

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Cook'n with Betty Crocker Deluxe

All the great features shown in the demo plus a sampling of 300+ recipes. Organize, print and email your recipes. Retail: $99.95 (You save $20)

All the features of the software plus thousands of Betty Crocker recipes as shown in the demo. Recipes and color pictures come from 8 of the best Betty Crocker cookbooks. Retail: $205 (You save $145)

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