Recipes

ALASKA TEMPTATION

2011-11-23T16:04:00.000-08:00

Ingredients:

1 1/2 cups canned salmon or tuna, drained
2 large potatoes, peeled sliced thinly
1 piece leek white part only, sliced thinly
salt and pepper
1/4 cup grated cheddar cheese
1 240 ml NESTLE Sour Cream
1 tbsp olive oil
1 tbsp butter

Procedure:
Preheat oven to 375 degrees F. Butter a shallow casserole dish. Line with 1/3 of the potatoes, 1/2 of the flaked fish and 1/2 of the leeks.Repeat layer and top with cheese. Cover top with remaining potatoes. In a bowl, mix oil with NESTLE Sour Cream. Pour over potatoes then dot with butter.Bake covered for 45 minutes to 1 hour.Continue baking until top browns.
Original Post: nestle

BEEF TENDERLOIN with VEGGIES STIR FRY

2011-11-23T15:52:00.000-08:00

Ingredients:
1/4 kilo beef tenderloin
1/4 cup chopped onions
1 tablespoon soy sauce
2 tablespoons cooking oil
1/4 cup Baguio beans, cut in 1/2 inch lengths
1/4 cup young corn slices
1/4 cup minced green bell pepper
1 cup water
1/2 cup shredded cabbage
1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 tablespoon cornstarch dissolved in
1/2 cup water

Procedure:
Combine beef tenderloin, onions and soy sauce. Marinate for 30 minutes. Heat oil in pan, stir-fry marinated beef until brown and add Baguio beans, young corn, green bell pepper and water. Add cabbage, sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper. Thicken sauce by adding cornstarch mixture.
Original Post: ajinomoto

BLOODY JOE

2011-11-23T15:28:00.000-08:00

Ingredients:

1 large can (15 oz) tomato sauce1 pack 6 grams AJI-SHIO Seasoning with Pepper12-14 hamburger buns, split and toasted
Procedure:
1. In a 10-inch skillet, stir-fry onions, celery and ground beef until brown. Remove excess fat.2. Add tomato sauce, water, oats, AJI-SHIO Seasoning with Pepper, Worcestershire sauce, chili powder and hot sauce.3. Simmer without cover for 25-30 minutes until desired consistency is attained. Turn off the heat and let cool.4. Add 1/3 cup of meat mixture and a cheese slice for every hamburger bun. Serve.
Original Post: ajinomoto

BEEF TENDERLOIN with SPECIAL GINISA MIX SAUCE

2011-11-23T15:15:00.000-08:00

Ingredients:

150 grams beef tenderloin
1/2 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix
A dash of white pepper
2 tablespoons butter

Sauce:
1 teaspoon roux
1/2 cup all purpose cream
A dash of white pepper
1 cup beef stock
1 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix

Procedure:
Marinate tenderloin in AJINOMOTO GINISA All Purpose Seasoning Mix
and white pepper. Set aside. In a pan, combine roux, all purpose cream, white pepper and beef stock. Stir continuously while simmering. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and stir. Set aside. Heat butter in a pan and pan fry tenderloin. Put cooked tenderloin in a platter and pour the sauce on top. Serve hot.
Original Post: ajinomoto

PINEAPPLE RICE

2011-11-23T15:13:00.000-08:00

Ingredients:

1 Tbs butter
1/2 cup small diced onion
1 cup diced ham
1 can (14.5 oz) College Inn® Chicken Broth (99% Fat Free)
11/2 cups long grain rice
1 cup diced Del Monte® canned Pineapple, juice reserved, drained
¾ cup reserved pineapple juice
1/2 cup red bell pepper, diced
2 Tbs green onions, chopped

Procedure:
In a medium saucepan, over medium-high heat, melt butter. Cook onion and ham until onion is transparent, about 2 minutes. Add broth and rice, cover and bring to a boil. Reduce heat to medium and cook 10 minutes, or until broth is absorbed.Uncover and place pineapple, juice, red bell pepper, and green onions on top of rice. Reduce heat to low, cover and simmer for another 15 minutes, until all liquid is evaporated and rice is cooked.Remove from heat; let stand 5 minutes without stirring, then fluff with a fork and serve hot.
Original Post: recipes.delmonte

STIR FRIED PORK with GINGER

2011-11-23T14:51:00.000-08:00

Ingredients:
3 tablespoons cooking oil
4 tablespoons onion leek
1/2 kilo cubed porkloin
1/4 cup shredded ginger
1 tablespoon brown sugar
2 tablespoons soy sauce
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1/4 teaspoon AJI-NO-MOTO Super Seasoning
1 tablespoon cornstarch dissolved in
1/2 cup water

Procedure:

In hot oil, stir-fry onion leeks and porkloin until it changes its color. Add ginger, brown sugar and soy sauce.Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and AJI-NO-MOTO Super Seasoning.Pour in cornstarch solution. Simmer in low heat for another minute.
Original Post: ajinomoto

ITALIAN HERBED RICE

2011-11-23T14:26:00.000-08:00

Ingredients:

1 Tbs butter
1/4 cup small diced onion
1 tsp garlic, minced
1/2 cup green pepper, chopped
1 cup rice, uncooked
1 can (14.5 oz) College Inn® Garden Vegetable Broth
1/2 cup diced roasted red pepper
1/2 cup Del Monte® canned Diced Tomatoes
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. salt

Procedure:
In a 4 quart saucepan melt butter and sauté onion, garlic and green pepper for 3 minutes. Add rice and continue cooking, stirring occasionally until rice is light golden brown. Stir in broth, roasted red pepper, diced tomatoes, oregano, basil, and salt and bring to a boil.Reduce heat and cover, simmer 20 minutes.Remove from heat, let sit 5 minutes, fluff with fork and serve hot.
Original Post: recipes.delmonte

A LA BOUILLABAISE SOUP

2011-11-23T14:03:00.000-08:00

Ingredients:

1 tbsp olive oil
4 cloves garlic, minced
1 medium onion, minced
1/4 kg tomatoes, blanched peeled & minced
1/2 kg shrimps, shelled & deveined
1 pc crab, quartered
4 pcs 11g MAGGI Chicken Broth Cube dissolved in
4 cups water
1 tetrabrick 250ml NESTLE All Purpose Cream
frozen peas blanched
fresh coriander sprigs

Procedure:
1. Heat oil and saute garlic, onions and tomatoes. 2. Add shrimps and crabs and cook for about 5 min.3. Pour broth and NESTLE All Purpose Cream and simmer for another 5 min. 4. Serve garnished with peas and coriander sprigs.
Original Post: nestle

STIR FRY SHREDDED CHICKEN with VEGETABLES

2011-11-23T14:02:00.000-08:00

Ingredients:

200 grams boneless chicken 4 grams AJI-NO-MOTO Super Seasoning25 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX1/2 teaspoon pureed garlic and ginger
Procedure:
Marinate shredded chicken in sodium bicarbonate, AJI- PLUS, egg white, potato starch, sugar, salt, Chines wine, soya oil, and chill for 2 hours.Heat oil, then deep fry chicken for 3 minutes. Strain and set aside.Cut pechay Baguio into strips. Blanch in hot season water. Set aside.Stir-fry ginger and garlic puree. Flame with Chinese wine then place chicken and vegetables. Season with AJINOMOTO GINISA FLAVOR MIX and AJI-NO-MOTO Super Seasoning. Add spoonful of potato starch to thicken sauce.Arrange in plate, drizzle a spoonful of sesame and chicken oil.

ADOBO PASTA

2011-11-23T13:38:00.000-08:00

Ingredients:

2 tbsp cooking oil
1 tbsp minced garlic
1/3 cup soy sauce
1 tsp peppercorns
2 tbsp brown sugar
1 piece bay leaf
1 sachet 8g MAGGI MAGIC SARAP
1/4 cup water
1/4 cup vinegar
250 g spaghetti cooked

Procedure:
1. Sauté garlic in cooking oil.2. Add in soy sauce, peppercorn, sugar, bay leaf, MAGGI Flavor-It Meat Powder Chicken and water. Mix well.3. Then add in vinegar. Bring to boil and simmer for 3 minutes without stirring.6. Top with fried garlic chips if desired.
Original Post: nestle

BEEF BROCCOLI

2011-11-23T13:28:00.000-08:00

Ingredients:

1/4 kilo thinly sliced beef tenderloin/sirloin
2 tablespoons soy sauce
1/2 tablespoon sesame oil
1 tablespoon finely chopped garlic
1 tablespoon brown sugar
1 tablespoon rice wine
1/4 teaspoon sesame oil
1/8 teaspoon AJI-NO-MOTO Umami Super Seasoning

1/4 kilo broccoli, trimmed florets
4 cups water
1/4 teaspoon AJI-NO-MOTO Umami Super Seasoning
1 tablespoon cooking oil
1 tablespoon oyster sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1 tablespoon cornstarch dissolved in
1 cup broccoli broth
1/4 teaspoon sesame oil

Procedure:
In a bowl, combine beef, soy sauce, garlic, brown sugar, rice wine, sesame oil and AJI-NO-MOTO Umami Super Seasoning. Marinate for 2 hours. Meanwhile, in a casserole simmer 4 cups of water and Sprinkle AJI-NO-MOTO® Umami Super Seasoning. When boiling, add broccoli florets and allow it to simmer in high heat for 30 seconds. Drain broccoli and set aside. Reserve 1 cup of broth. Heat oil in pan, stir-fry marinated beef until it browns, add oyster sauce and mix well. Pour in cornstarch mixture, then add blanched broccoli. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, mix well and simmer for antoher minute until the sauce thickens. Add sesame oil and serve right away.
Original Post: ajinomoto

ASIAN RICE

2011-11-23T13:19:00.000-08:00

Ingredients:

1 can (48 oz) College Inn Light & Fat Free Chicken Broth
4 cups long grain rice, uncooked
3 eggs, beaten
1 Tbs vegetable oil
1/2 cup water chestnuts, diced
¾ cup red bell pepper, chopped
1/2 cup green onions, thinly sliced
1/4 cup soy sauce
1 Tbs. sesame seed oil
1/4 tsp white pepper
1 cup frozen peas and carrots, partially thawed

Procedure:
Place broth in a large 4 quart saucepan, bring to a boil and stir in rice. Lower heat and cover, simmer for 20 minutes, until all liquid is evaporated and rice is cooked.While rice is cooking, scramble eggs in a non-stick skillet sprayed with nonstick cooking spray. Remove cooked eggs from pan and finely chop; set aside.Heat oil in a large skillet or wok. Stir fry water chestnuts and red pepper 1 – 2 minutes. Add cooked rice to vegetables, stir fry another 2 minutes until rice is heated through.Add soy sauce, sesame seed oil, white pepper, cooked eggs and peas and carrots; stir gently to combine. Serve hot.
Original Post: recipes.delmonte

ADOBONG MANOK sa GATA

2011-11-23T13:01:00.000-08:00

Ingredients:

1/2 k chicken sliced to serving portions
3 cloves garlic, minced
1 small onion, minced
1 pc 11g MAGGI Chicken Broth Cube
1/2 cup vinegar
2 pcs laurel leaves
2 cups coconut milk
2 cups peeled and sliced green papaya
salt & pepper

Procedure:
Combine chicken, garlic, onion, broth cube, vinegar, and laurel leaves in a bowl; let stand for 15 min. Transfer mixture into a pan and simmer until almost tender. Pour in coconut milk and sliced papaya. Simmer until papaya is crisp-tender. Adjust seasonings.
Original Post: nestle

CHICKEN and RICE BAKE

2011-11-23T12:44:00.000-08:00

Ingredients:

1-1/2 cups instant brown rice
½ cup water
1-1/2 cups cubed cooked chicken or ham
2 cans (14.5 oz. each) Del Monte® Seasoned Green Beans, drained
1 can (10.75 oz.) condensed cream of mushroom soup*
1 cup low fat milk (1%)
½ cup (2 oz.) shredded Swiss cheese
2 T. almonds, chopped (optional)

Procedure:
Coat a 2 qt. rectangular baking dish lightly with nonstick cooking spray. Sprinkle rice evenly in dish. Pour ½ cup water over rice. Top with chicken and beans.Stir together soup, milk and cheese; pour slowly and evenly over bean mixture.Bake, covered in preheated oven for 35 minutes or until rice is tender and casserole is heated through.Sprinkle with 2 Tbsp. toasted sliced almonds, if desired.
Original Post: recipes.delmonte

YOUNG CORN DELIGHT

2011-11-23T12:22:00.000-08:00

Ingredients:

2 tablespoons cooking oil
1 tablespoon sesame oil
1 cup cubed chicken breast
1/2 cup sliced carrots, thin rounds
1 teaspoon rice wine
1/2 cup green peas
1 1/2 cups young corn, slice crosswise
2 teaspoons cornstarch dissolved in
1/4 cup water
1 tablespoon oyster sauce
1 pack 7 grams AJINOMOTO GINISA ALL PURPOSE SEASONING MIX

Procedure:
In hot cooking oil combined with sesame oil, stir fry chicken cubes until it turns white.Add carrots, rice wine, green peas and young corn. Stir fry until half cooked.Thicken with cornstarch solution.Pour oyster sauce and sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX. Stir fry for another minute before turning off the fire.

BUKO LYCHEE JUBILEE

2011-11-23T11:57:00.000-08:00

Ingredients:

(850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)medium pear, pared, cut into tidbits and soaked in fruit cocktail syrup(565 g) lychees, drained and each piece cut into 2+ 1 tbsp all-purpose cream, chilledProcedure:

DRAIN pears. Combine with buko, lychees and DEL MONTE Fiesta Fruit Cocktail. Set aside. MIX well all-purpose cream, mayonnaise and condensed milk. Combine with fruit mixture. Chill until ready to serve.

Original Posted: kitchenomics

DOMINICAN CHICKEN AND RICE

2011-11-23T11:34:00.000-08:00

Ingredients:

2 MAGGI Chicken Flavor Bouillon Tablets divided
2 pounds skinless chicken pieces
2 tablespoons vegetable oil
1 medium onion chopped
1 green bell pepper cut into cubes
2 cloves garlic chopped
2 cups water
1 can (15 ounces) tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 1/2 cups long-grain rice
2 tablespoons chopped fresh cilantro

Procedure:
Crush 1 bouillon tablet and sprinkle on both sides of chicken pieces. Heat oil in large saucepan over medium-high heat.
Cook chicken on all sides until browned. Remove from pan and set aside. Add onion, bell pepper and garlic.
Cook, stirring frequently, until onion is tender.Add chicken, water, tomato sauce, remaining bouillon tablet, oregano and thyme. Mix well; stir in rice. Bring to a boil; reduce heat to low.
Cover; cook for 30 minutes or until liquid has evaporated and rice is tender. Serve immediately sprinkled with chopped cilantro.
Original Post : Descubremaggi

BICOL EXPRESS

2011-11-23T11:33:00.000-08:00

Ingredients:

2 tablespoons vegetable oil
2 tablespoons grated ginger
½ kilo liempo strips
½ cup bagoong alamang
1 tablespoon sili labuyo
3 cups coconut milk
1 cup diagonally sliced siling pangsigang
½ cup sliced gabi stalks
Salt and pepper to taste
¼ teaspoon AJI-NO-MOTO Umami Seasoning

Procedure:
Heat oil in a pan, sauté ginger. Stir in sliced pork until brown. Add bagoong alamang and siling labuyo. Stir until pork is completely covered.Pour coconut milk; add siling-pangsigang and gabi stalks.Season with salt and pepper; sprinkle AJI-NO-MOTO Umami Seasoning. Continue cooking until pork is tender.
Original Post: ajinomoto

ALMOND CAPPUCCINO TORTE

2011-11-23T11:09:00.000-08:00

Ingredients:

1 8oz pkg semisweet chocolate cut-up
1 1/3 cups milk chocolate pieces
1 cup NESTLE Cream
2 tbsp NESCAFE Classic
3 pcs eggs
1/4 cup NESCAFE Classic
1 tsp vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1 cup chopped toasted almonds
confectioners sugar

Procedure:
Heat semisweet chocolate, milk chocolate pieces, NESTLE Cream, and NESCAFE Classic in a heavy saucepan over low heat till melted, stirring constantly. Cool to room temperature.Beat eggs, NESCAFE Classic and vanilla in a bowl till combined. Add flour and sugar and beat until light. Fold chocolate mixture into the egg mixture. Fold in nuts. Grease and flour bottom and sides of a 9-inch springform pan. Spread batter into the pan. Bake in a 325 degrees F for 40 minutes or till slightly puffed around outer edge. Cool and chill at least overnight. Dust with confectioners sugar before serving.
Original Post: nestle

SPANISH SHRIMP and SAUSAGE RICE (PAELLA)

2011-11-23T10:59:00.000-08:00

Ingredients:

1/2 lb. mild or hot Italian sausage, sliced 1/2-inch thick
2 cloves garlic, minced
1 cup diced yellow pepper
1 can (14.5 oz.) S&W® Ready-Cut Diced Tomatoes
1-1/4 cups chicken broth
1 cup uncooked long grain white rice
1/4 tsp. saffron (optional)
1 can (15 oz.) S&W Black Beans, rinsed and drained
1 can (15 oz.) S&W Young Sweet Peas, drained
8 oz. raw medium or large shrimp, shelled and deveined*

Procedure:
Brown sausage in large skillet; drain.Add garlic and yellow pepper; cook 2 minutes. Add undrained tomatoes, broth, rice, saffron and beans. Bring to boil; reduce heat.Cover and simmer 20 minutes. Add peas and shrimp. Continue cooking 5 to 7 minutes or until shrimp and rice are cooked.
Original Post: recipes.delmonte

BEEF STEW with ITALIAN SAUSAGE

2011-11-23T10:50:00.000-08:00

Ingredients:

1/2 kilo beef chuck
1/2 kilo Italian Sausage
3 cloves garlic
1 piece white onion
4 cups whole peeled tomatoes
5 cups beef stock
3 sprigs fresh rosemary
4 pieceslarge potatoes
Salt and pepper to taste
¼ teaspoon AJI-NO-MOTO® Umami Seasoning
Chili Flakes (optional)

Procedure:
Brown Italian sausage and beef chuck. Add in whole peeled tomatoes and beef stock. Bring to a boil add in potatoes, fresh rosemary and simmer for about 30 mins or until beef is tender. Add in AJI-NO-MOTO® Umami Seasoning.

Original Post: ajinomoto

ADOBO PLATE

2011-11-23T10:32:00.000-08:00

Ingredients:
THRICE-COOKED ADOBO

½ kilo chicken, cut into pieces
½ kilo pork liempo, cut into pieces
¼ kilo chicken liver
¼ kilo pork liver, cut into pieces
¼ cup vinegar
¼ cup MAGGI Savor, Classic
2 tbsp soy sauce
1 sachet 8g MAGGI MAGIC SARAP
¼ cup crushed garlic
½ cup oil

PATE
2 ½ cups pork, chicken, and liver adobo
1 8 oz cream cheese
1 250 ml Nestlé All Purpose Cream
10 cloves roasted garlic with oil

Procedure:

For the Adobo:
In a pot, combine chicken, pork, liver, vinegar, MAGGI Savor Classic, MAGGI Magic Sarap and garlic. Cook uncovered until boiling. Lower the heat and simmer while covered until meats are tender. Strain sauce and set aside for use during frying.In a large pan, heat the oil. Pan-fry the chicken, pork and liver until golden brown.Pour in the sauce and simmer with the browned meats until sauce is almost dry. Remove bones of chicken and pork. Set aside.For the Pate:
Run the pork, chicken, and liver in a food processor until pureed. Add cream cheese, NESTLE All Purpose Cream, and roasted garlic. When well blended, transfer into containers and chill.

Original Post: nestle

YANG CHOW FRIED RICE

2011-11-23T10:15:00.000-08:00

Ingredients:

1/4 cup oil
1/2 cup diced shrimps
1/2 cup diced chicken
1 piece Chinese sausage, diced
2 slices ham, diced
1/2 cup diced carrot
2 tablespoons diced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1/4 cup soy sauce
6 cups cooked rice
2 tablespoons AJINOMOTO GINISA ALL PURPOSE SEASONING MIX
1 cup bean sprouts
2 tablespoons chopped spring onions

Procedure:
In hot oil, stir fry shrimps and chicken until color changes.Add Chinese sausage, ham, carrot, celery and bell peppers.Add soy sauce and cooked rice. Mix well.Sprinkle AJINOMOTO GINISA ALL PURPOSE SEASONING MIX and mix well.Lastly, put in bean sprouts and spring onions. Stir for a few minutes.

ADOBONG SITAW

2011-11-21T08:18:00.001-08:00

Ingredients:

2 tbsp cooking oil
1/2 kg sitao, cut 2 inches long
1 cup water
3 tbsp vinegar or to taste
1 sachet 8g MAGGI MAGIC SARAP

Procedure:
1. Heat cooking oil in pan and stir in sitao and cook until tender.2. Pour water and vinegar and bring to boil.3. Stir in MAGGI MAGIC SARAP. Mix well and serve immediately.
Original Post: nestle

Chicken Salad

2011-11-20T04:56:00.000-08:00

175 grams Chicken
1-2 nos. Tomatoes
1 no. Green chilli
1 small Cucumber
1/2 bunch Lettuce leaves
1 small Onion
2 tablespoons Chopped coriander leaves
2 teaspoons Cumin seeds
2 tablespoons Lemon juice

As per requirement Salt
As per requirement Pepper powder

Boil and shred the chicken.
Blanch the tomatoes and cube them.
Finley chop the onion and chilli.
Coarsely shred the lettuce.
Peel and finely chop the cucumber.
Mix all the ingredients together in a large bowl.
Keep aside for 10 minutes before serving to let the flavours blend together.

Recipe: Summer Fruits Smoothie

2011-11-20T04:47:00.000-08:00

One cup milk
Two Bananas
Half cup frozen Rasberries
Half Apple
Two scoops Ice cream (any)
Half cup ice cubes

Cut Bananas and apple in to small pieces.
Put every thing in a blender.
Blend it for two minutes.
Your smoothee is ready to serve.

Chicken With Capsicum And Potato

2011-11-20T04:29:00.000-08:00

Boneless chicken (cut into cubes of 1 inch) 500 gms
Oil 1 cooking spoon or 1/4 cup
French fries 1 potato
Capsicum 1 small
Tomatoes 3 medium each cut into 8 cubes
Ginger 1 inch piece cut into thin slices
Garlic 2 cloves crushed
Salt1 teaspoon or to taste
Red chilli 1 tea spoon
Turmeric powder 1/4 teaspoon or less
Black pepper 1/2 tea spoon
Ketchup 1 tablespoon
Yogurt 1 tablespoon
Garam masala 1 tea spoon
Green chilli 2
Corriander 1/2 cup to garnish

Put chicken cubes, tomatoes, capsicum, garlic and ginger in a wok. ( No oil at this stage).
Cook on high flame until the chicken water dries.
Then add salt, red chilli, turmeric, black pepper.
Stir once or twice.
Add oil. After a minute or two add the french fries already fried. cook for sometime until the chicken is done.
Now add yogurt, ketchup and green chillis. Stir once or twice.
Now turn off the heat and add garam masala.
Add fresh corriander to garnish.
Tastes great with roti or nan.

Chicken Drumstick Curry

2011-11-20T04:12:00.000-08:00

Chicken Drumstick Curry

Chicken is one of the safest meats which is also good to taste and liked by almost everyone. Chicken is also the most widely consumed meat on the planet because it is packed with vitamins and nutrients which are good for our health. Skinned chicken meat is very low in fat than any other meats and it is a good source of vitamin B-6, B-12, vitamin D, iron and zinc which are important for healthy body. Chicken helps to slow down aging because trance mineral selenium is found in chicken which is an anti aging component. Studies have shown proof that chicken legs have enormous health benefit and it has the ability to reduce blood pressure in people with high blood pressure. Whatever may be its health benefit but chicken legs or drumstick are all time favorite of all most all ages.

Today we are preparing chicken drumstick curry which is very easy to make with simple spices and it taste awesome.

Preparation time: 40 minutes
Cooking time: 40 minutes
Serves: 4

Chicken Drumstick Curry Ingredients

4 chicken drumstick2 tbsp ginger garlic paste¼ tsp of turmeric powder1 cup tomato puree½ tsp or to taste red chili powder1 tsp of garam masala powder¼ cup vegetable or soya bean oil1 tsp of soya sauce(optional)1 cup chicken stockSalt to taste

Clean and make few slit on the chicken drumstick and pat dry.

Now rub the drumstick with pinch of salt and turmeric powder.

In a bowl take 2tbsp of oil, ginger garlic paste, chicken seasoning, garam masala powder, red chili powder and salt. Mix well and make smooth mixture.

Marinate the chicken drumstick with this spicy mixture for 30 minutes.

In a thick bottomed vessel heat oil then add the marinated chicken . Stir it for 5 minutes then add tomato puree then again stir it for another 2 to 3 minutes.

Add 1 cup of chicken stock let it boil and cover the lid and cook in medium heat for 15 minutes or till the chicken is tender.

Add 1 tsp of soya sauce and cook for another 5 to 6 minutes still the gravy thickens and well coated with the drumstick.

Your chicken drumstick curry is ready have it with mixed vegetable fried rice or naan paratha or even it goes well with chowmein or bread rolls.

Narkel Naru

2011-11-20T03:50:00.000-08:00

Narkel Naru

Narkel naru is a famous sweet dish of Bengal. This are made after Durga puja to offer to Lord Lakshmi the goddess of wealth in the Lakki Puja which is celebrated a week after Durga puja.

Narkel naru is also made during Janmashtami in Bengal and offered to Lord Gopala. In some houses narkel naru is a staple prasad of Lord Gopala.

Narkel naru is a very easy recipe to make. It is tasty and healthy among many ladoos or sweet dishes as it is not loaded with ghee or oil and calorific dry fruits. In narkel naru or nariyal ladoo instead of sugar we use jaggery which is healthier than refined sugar. Jaggery or Gur is a pure, traditional and unrefined sugar. It contains the natural goodness of vitamins and minerals which is inherently present in sugarcane juice. It is also rich in Magnesium, iron and potassium which strengths the nervous system, vital to conserve the acid balance in the cells and also prevents anemia. Jaggery is known as Panela in Mexico and South America.

So don’t wait to make this delicious narkel naru.

Preparation time: 20 minutes
Cooking time : 30 minutes
Serves: 10 to 15

Narkel Naru Ingredients

200 gms of freshly grated coconut150 gms of jaggery½ cup water2 tsp coarsely grind cardamom1 tbsp ghee

In a kadhai dilute jaggery in water and place on medium heat. Let come to boil.

Then add freshly grated coconut with it, continuously stir the mixture, this is the laborious part of this easy recipe. This is called pak in Bengali. Stir the mixture until it gets sticky and leave the side of the kadhai.

You have to give a good pak to make good narkel naru. Put off the flame.

Shift the mixture in a small bowl.

Grease your hand with ghee then make small round balls with this hot coconut jaggery mixture, this balls have to be made while they are hot so be careful while forming the ball. Press gently but firmly so that the coconut mixture binds well.

Now place the narkel naru in a plate and let it cool down. Narkel naru get hardens when cooled down and the hardness and softness of narkel naru depend upon the pak. So make sure you don’t make the mixture too sticky or too soft.

Served narkel naru in room temperature or preserve it in an airtight container for 3 to 4 days.

Narkel naru don’t need any extra garnish but you can top it with some grated coconut and drops of jaggery.

Baked Beans Curry

2011-11-20T03:25:00.000-08:00

Baked Beans Curry

Baked beans curry is a simple dish which is packed with Indian spices and flavor. An easy to cook, fast to make delicious dish can be favorite of those who love Indian food.

Many may say that baked beans are high in sodium content like all other canned food but we are not aware of its health benefits. Baked beans are free from saturated fat and it contains three types of dietary fibers. Baked beans are cooked with tomato sauce and such a preparation contains iron, protein, folate, lycopene and fiber all of which are good for health. People who are on a meat less diet to supplement their iron should go for baked beans which is rich in iron.

Baked beans are cooked in tomato sauce, which contain high levels of lycopen which is an antioxidant which help to fight against free radical. Baked beans are good for women, growing girls, athletes and for all those who are vegetarian .
Today we are cooking this Baked Beans Curry in Indian style.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients

1 can baked beans1 cup mixed vegetable ( cubed carrot , beetroot, French beans, green bell pepper, shredded cabbage)1 tsp grated onion1tsp of ginger garlic paste1 green chilly chopped½ tsp of red chili powdera pinch of turmeric powder1 small tomato sliced½ tsp of garam masala powder¼ tsp of methi seed (fenugreek seed)2 clove2 cardamom¼ ‘’ cinnamon1 tej patta broken into half1 whole red chilly broken into half½ cup shrimp4 tbsp of mustard or vegetable oil1 tbsp of butterHand full of chopped coriander leaves¼ tsp of SugarSalt to taste

First heat oil in a pan the slightly fry those shrimp and keep aside. Now in this oil add methi seeds, whole red chili, tejpatta and the whole garam masala(cardamom, cinnamon and clove) as they start to splutter then add grated onion and ginger garlic paste stir for half a minute.

Then add mixed vegetables and stir fry them for 4 to 5 minutes then add sliced tomato, red chilly powder, turmeric powder. Stir and cook for a minute then add the baked beans and fried shrimp mix and cook for a minute.

Add a cup of water and cook for 5 minute.

Add salt and sugar. Then finish it with garam masala powder and butter.

Put off the flame and garnish with chopped coriander leaves.

Baked Beans Curry

Delicious Baked Beans Curry is ready. This spicy baked beans curry goes very well with roti, paratha, chapatis and bread rolls.

Baked Beans Curry, 5.0 out of 5 based on 2 ratings Similar Recipes

Carrot Cake Recipe

2011-11-20T03:02:00.000-08:00

Carrot Cake

The carrot cake is always a good choice for serving guest because people enjoy the spicy flavor, and the moist texture.

The grated carrots, raisins and nuts adds the delicate crunch. Topping it with a cream cheese frosting is truly the icing on the cake!

Cooking time: 40 minutes
Prep time: 20 minutes
Serves: 12

2 cups sugar1 ¼ cup oil4 eggs1 tsp. vanilla½ cup applesauce2 cups flour2 tsp. baking soda1 tbsp. cinnamon½ tsp. salt3 cups grated carrots½ cup raisins1 cup walnuts

Cream Cheese Drizzle

3 oz. cream cheese, softened3 tablespoons powdered sugar2 tablespoons milk¼ teaspoon vanilla

1. Preheat oven to 350 degrees, and spray pan with non-stick baking spray.

2. In a large bowl beat the sugar, oil, eggs, vanilla and applesauce well.

Beat the sugar, oil, eggs, vanilla and applesauce

3. One at a time beat in the flour, baking soda, cinnamon, salt.

4. Fold in the carrots, raisins and nuts.

5.Pour batter in the pan, bake 40 minutes or until a toothpick inserted into the center comes out clean.

Making Cream Cheese Drizzle

Beat cream cheese with sugar until smooth, add milk and vanilla.

Adjust to the thickness that will spoon over the cake.

Til Wale Aloo Recipe

2011-11-20T02:38:00.000-08:00

Til Wale Aloo

Potatoes are cooked in million ways in various parts of India. Each region or its good to say each house in India have their own special ways of cooking potato. Potato is not only a Giffen good but a gifted veggie which is quick, easy to cook and with little add of spices you can make a yummy preparation. Sesame seeds on the other hand have many health benefits.

Sesame seeds which is known as til in India is an excellent dietary source of calcium. It is also a good source of manganese, copper, magnesium, iron , phosphorous, vitamin B1 &E, zinc, healthy protein and fiber. Sesame seeds also contain sesamolin and sesamin which help to prevent high blood pressure and protect liver against oxidative damage.

So adding sesame seeds to potatoes not only make it delicious but it has its own health benefits too. Today in our recipe til wale aloo we are sharing one such calcium booster spicy dry curry with sesame seeds and potato.

Preparation time 15 minutes
Cooking time 10 to 15 minutes
Serves 4

Til Wale Aloo Ingredients

8 to 10 baby potatoes boiled and peeled1 ½ tbsp white sesame seeds1 tbsp tomato puree1 small tomato chopped½ tsp red chili powdera pinch of sugar¼ cup oil (mustard/ vegetable/ canola/ sunflower)1 tbsp lime/lemon juiceSalt to taste

Boil potato in salted water for 8 to 10 minutes until the potatoes are well cooked but still firm. Instead of baby potato you can use cubes of boiled large potatoes.

Dry roast the sesame seeds and keep aside.

Now in a pan heat oil.

Add chopped tomatoes and chilly powder and stir for two to three minutes until they get soft.

Add boiled potatoes, salt, tomato puree, sugar and roasted sesame seeds (leave some for garnish). Mix well.

The potatoes should be well coated with the masala.

Now add lime juice or lemon juice according to your choice.

If you want this to be hotter add more red chili powder and if you want it to be tangier then you can add more lime juice. Mix well.

Garnish with few roasted til (sesame seeds).

Til Wale Aloo

Til wale aloo is ready to serve.

Have it with chapatis, rotis and even hot steamed rice. This visually appealing tilwale aloo can be a healthy awesome snack.

Chum Chum Recipe

2011-11-20T02:28:00.000-08:00

Chum Chum

Chum Chum is traditional Bengali sweet which is popular not only in West Bengal but also in rest of India and abroad.

It comes in variety of colors mainly white, light yellow and light pink. It is also coated with coconut flakes for garnish.

This is a very soft moist spongy sweet made from Indian cottage cheese or chena but the texture is bit denser than that of rasgulla.

Chum chum is very popular sweet in West Bengal where it originated and also considered to be a treat in North India. Along with Rasgulla, Gulab Jamun and Jalebi this sweet decorate every sweet shop in India and abroad.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Serves: 8 to 10

200 gms Indian cottage cheese / chena (If you are making chena at home it is preferred to use cow milk)2 tbsp Arrowroot5 cups of sugar5 cups of water1/2 tsp of rose water1/2 cup milk1/2 cup coconut powder1/2 cup condensed milk1 tbsp chopped pistachioFew strands of saffron

Take chena, arrowroot, few drops of rose water and knead both of them well for 10 to 15 minutes and make a soft and very smooth dough. Divide the chena dough into 8 to 10 equal parts and give them a oblong shape. Make sure that the oblong shape balls have no crack in their body. Keep aside.

For the syrup take wide sauce pan, bring 5 cups of water to a boil.

Add sugar and stir to dissolve.

A wide and large sauce pan is used because the chum chum will double in size while cooking in the syrup. Let it boil when it starts to boil add half cup of milk slowly because it will help to clear the syrup and remove any impurities in the syrup, discard the scum. Continue to boil the syrup for 10 minutes.

Now very slowly add those soft oblong balls into the syrup and let it boil for another 15 minutes. You will see those chum chums double in size. Put off the flame then add rest of the rose water and let the chum chum to cool down.

If you want a rich flavor then you can use more rose water and if you want a subtle flavor then use less that’s totally your choice. As the chum chum cools down softly squeeze them so that the syrup comes out from it then coat it with condensed milk (for those who want cham cham to be less sweet use a spoon full of sugar with unsweetened condensed milk) and coconut powder.

Garnish chum chum with pistachio and strands of saffron.

You will definitely love this melt in a mouth, versatile spongy chum chum Bengali sweet.

Mixed Vegetable Fried Rice

2011-11-20T02:19:00.000-08:00

Mixed Vegetable Rice

Fried rice is a popular Asian cuisine, especially Chinese food. It is made from steamed rice stir fried in wok with other ingredients like eggs, vegetable and meat. Fried rice is a common staple in American Chinese cuisine where it is usually flavored with soya sauce instead of table salt. In Chinese restaurant of United Kingdom this is also a staple dish.

Fried rice has different names in different part of the world. Bai cha a Khamer variation eaten usually with pork. Nasi goreng in Indonesia is cooked with sweet soya sauce accompanied by fried egg or chicken. Chaufa in Peru which combines traditional Chinese recipe with a distinct touch of South American flavor. Arroz Frito popular in Cuba where the dish features mainly on ham, bbq pork, eggs, shrimp, chicken and variety of vegetables. Omurice in Japanese is wrapped in egg omelets and mixed with different vegetables. These are few variation of fried rice from world cuisine.

In India fried rice is also a very popular dish. Each region in India adds it’s own spices and herb to match the taste. Today’s mixed vegetable fried rice recipe is another example of fusion cooking influenced from Chinese fried rice but with an Indian touch.

You may have tried various versions of fried rice but try this once and I am sure mixed vegetable fried rice will soon be in your fav list.

Preparation time: 20 minutes
Cooking time 10 minutes
Serves 3 to 4

Mixed Vegetable Rice Ingredients

6 cup cooked long grain basmati rice1 cup small cubed mixed vegetables ( carrot, beet root, French beans, green bell pepper)¼ cup of cashewHandful of raisin2 chicken seasoning cube½ cup of vegetable or sunflower oil1 tsp sugar1 tsp soya sauce (optional)Salt to taste

Cook rice as per your cooking style and keep it aside. Try Basmati rice which is best for cooking such type of dish. If Basmati rice is not available then you can use any long grain rice.

Take pan heat oil in it then add the vegetables.

Ffry all the vegetables till they are crunchy but cooked for four to five minutes.

Then add the cashew and raisin and stir for half a minute.

Add cooked rice, chicken seasoning, sugar, salt and soya sauce if using.

Now mix this very well and cook it for another four to five minutes continuously stirring the whole thing.

Your mixed vegetable fried rice is now ready.

This is very easy and fast to cook and you can use your left over rice for this preparation.

Serve hot with chicken drumstick curry or chili paneer or chili chicken with some fresh cucumber tomato salad.

Motichoor Ladoo

2011-11-20T02:01:00.000-08:00

Motichoor Ladoo

Ladoo comes from the Sanskrit word transliterated as ladduka or lattika meaning a small ball. In India Ladoo is often prepared for festival or family events such as wedding and births, or given as Prasad at Hindu temples. Among all the ladoos the famous one is the Motichoor ladoo or Boondi ke ladoo.

The name boodi came from bond in hindi which means drops or droplets where as the name Motichoor came from Moti means beads or pearls in Hindi.

In India Motichoor ladoo is thought to be the favorite sweet of Lord Ganeshji and Lord Hanumanji. Motichoor ladoo may seem difficult but it is easy to make and home made one is always great to taste than the store brought as you mix your love and care in it. This is one of the chart topper sweet of Diwali festival.

Try this motichoor ladoo recipe at home and impress your guests this Diwali.

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6 to 8

Motichoor Ladoo Ingredients

3 cup besan1 ¼ cup full cream milk2 pinch of baking powder1 tsp cardamom seeds½ cup chopped dry fruits(almond , cashew, pistachio raisin)Ghee for frying (you can use vegetable, canola, sunflower oil instead of ghee)

For syrup

3 cup sugar4 cup water2 tbsp of milk1/2 tsp of cardamom powder10 to 12 strands of saffron

Take bowl and in it add besan and baking powder. Mix well and then add milk.

Take a whisk and beat well to make a smooth batter with no lumps in it, for that if you have to use more milk than mentioned on the ingredients do so but make sure that the batter must be thick and very smooth.

Heat ghee on a medium flame. Take a very fine metal sieve and hold it a little above the ghee. Pour the batter into the sieve and now with another spoon gently press the batter through the sieve. The batter will fall and from a tine drop in to the ghee.

Now fry the boondis till they are slightly golden well cooked but not crispy. Drain the excess oil and put all your fried boondis in a large bowl. Fry the dry fruits in ghee slightly and add to the boodis.

Meanwhile in a pan make the sugar syrup boiling sugar and water and then adding milk to it which will remove the impurities of sugar and sum will form then remove the scum and boil the syrup with saffron till one thread consistency add cardamom powder and put off the flame.

Now pour the warm syrup over all your boondis, keep aside for 8 to 10 minutes so that the boodis soak the syrup. Strain any excess syrup.

Now grease your palm with ghee and then make balls of your desired size. While making the balls press gently but firmly to bind the boondis and form the ladoo.

Keep them on a greased plate and let it cool down.

Your Motichoor ladoo or Boondi ladoo is ready, garnish with cashew or silver vark. You can serve it on room temperature or you can preserve them in an airtight container for a week.

This Diwali let your family relish your hand made Motichoor ladoo.

Jalebi

2011-11-20T01:44:00.001-08:00

Jalebi

Jalebi is one of India’s celebration sweets and also one of the most popular sweets too. Jalebi is known for it’s sweetness, there is no other sweet as sweet as Jalebi. Jalebi is used as a metaphor for sweetness, “Sweet Like Jalebi”, and adores many of popular hit Bollywood songs and dialogues.

Jalebi originated in North India somewhere during 13th and 14th century. The earliest known reference of jalebi can be found in Priyamkarnrpakatha, the Jain work by Jinasura.

In Bengal jalebi is called jilapi where as in Persia it is known as zoolbia and in Arabic zalabiyah. From this it is clear that this sweet is polular not only in Indian subcontinent but also in Persia, Nepal, Bangladesh and Pakistan.

Jalebi are made from deep frying batter in a unique circular knot like shape which is somewhat similar to the shape of pretzel a popular food in Germany, and then soaked in sugar syrup. Jalebi are served warm with tea, coffee, milk or lassi. Jalebis are favorite breakfast or evening sweet snacks dish of India.

Try this Jalebi recipe at home.

Preparation time: 1 hour 15 minutes
Cooking time: 30 minutes
Serves: 8 to 10

For Batter

2 cup Maida2 tbsp besan1 tbsp rice flour1 ½ tsp yeast2 tsp sugar2 tsp of oil1cup of luke warm water (or as needed)A pinch of food grade yellow or orange colorA pinch of baking powderGhee or oil for deep frying

For syrup

3 cup sugar2 cup water2 pinch of cardamom powder1 tbsp of rose water (optional)10 to 12 strands of saffron

Dissolve yeast in warm water and let it sit for 5 minutes. Then on a big bowl take maida , besan, rice flour, sugar and oil and mix well then add the yeast solution and mix well to make a smooth batter without any lumps. Keep aside of 1 hour in a warm place so that the batter is fermented but don’t overdo the fermentation.

Now add baking powder and food color and mix well. This jalebi batter should have ribbon consistency. Pour this mixture in a jalebi maker or an empty squeezable plastic ketchup bottle or you can use pastry bags with nozzles but this is not so much recommended as it will make your work bit messy.

Meanwhile make the sugar syrup on another pan boiling sugar and water and as one thread consistency is reached add cardamom powder, saffron strand and rose water if using. Put off the flame.

Heat ghee or oil in a pan on a medium flame. Squeeze jalebi batter in hot ghee and gradually swirl the batter outward in a circular motion about 2 to 3 inch round or circular coil shape. If you are making it for the first time it may happen that you don’t get the right shape as like the store brought one but with a little practice you will soon master it.

Transfer jalebis into hot syrup and let it stand there for 1 to 2 minutes. Then remove them from the syrup and serve hot.

Dripping hot fresh jalebis are a lickable package of crispy, hot, squishy sweetness.

Aloo Ka Paratha

2011-11-19T21:52:00.000-08:00

Aloo ka Paratha, is one of the most delicious food for youngers . You can make it for Lunch and dinner both, plus you can make it ready quickly for tea time. This is mostly eaten in Pakistan and india. I will suggest you to try it once and you will love it, and will every week.

Aloo Paratha Recipe

Prep Time: 20 minutes
Baking Time: 20 minutes
Ingredient List:

4-6 servings

3-4 medium potatoes
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 teaspoons cumin
1 teaspoon sea salt
3 tablespoons olive oil
1 cup water
cayenne
salt

fresh ground pepper, to taste
1 tablespoon freshly squeezed citrus juice “(I use grapefruit, but lemon works like a charm)”
kalamata olives, chopped,to taste

Instructions:

1. Boil potatoes in salted water to cover, until tender.

2. While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.

3. Add 2 tablespoons of oil, then water.

4. Mix until this becomes a defined (albeit sticky) ball of dough.

5. Remove and knead until smooth, adding flour or water as necessary.

6. Cover dough with plastic wrap and set aside while preparing potatoes.

7. When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.

8. Taste and adjust seasonings as necessary.

9. On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.

10. Roll each piece into about 4-inch round.

11. Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.

12. Pinch dough closed and press down to distribute filling evenly.

13. Heat a large cast iron pan over medium-high heat for 2-3 minutes.

14. Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).

15. Cook each bread for about 3 minutes per side, until brown spots appear.

16. Repeat until all are done.

17. Serve hot or room temperature.

Chicken Pakora

2011-11-19T21:30:00.000-08:00

Chiken Pakora is one of the dishes which usually served in Middle East. Pakistan, india, Bangladesh… Chicken pakora is easy to make, and its tasty and delicious food. Chicken Pakora, try this dish at home and you will love it.

Chicken Pakora Recipe

Prep Time: 25 minutes
Baking Time: 20 minutes
Ingredient List:

500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice

Instructions:

1) Put everything but chicken and batter in blender and blend till fine
2) Marinate the chicken pcs with the resulting mixture
3) Keep in the fridge for 40 minutes.
4) Put chicken in batter
5) Deep fry it until its colour changes to golden brown Condiments
6) Serve the chicken pakora with coriander or mint chutney or tomato ketchup

Indian Samosa

2011-11-19T21:05:00.000-08:00

Samosa, is one of the famous food in India. Samosa is the delicious food for those who love potato. This food is commonly eaten in India and Pakistan. You can make it for Lunch and dinner both, plus you can make it ready quickly for tea time. Mostly this dish available with evening tea in India and Pakistan, but you can try it whenever you want. Hopefully you will like it. Following are the easy steps to bake it quickly….

Indian Samosa Recipe

Prep Time: 20 minutes
Baking Time: 20 minutes
Ingredient List:

4 servings
1 cup all-purpose flour
2 tablespoons vegetable oil
2 potatoes (large, boiled)
1 onion, chopped
2 green chilies, crushed
3 tablespoons oil
1/2 teaspoon ginger, crushed
1/2 teaspoon garlic, crushed
coriander seeds
1 tablespoon cilantro, finely chopped
1/2 lemon, juice of
1/2 teaspoon turmeric powder
1/2 teaspoon allspice
1/2 teaspoon red chili powder
salt

Instructions:

1. Mix together the flour, oil and salt.
2. Add little water till it becomes crumbly.
3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
4. Cover with a moist cloth for 20 minutes.
5. Beat dough on work surface and knead again.
6. Re-cover.
7. Filling preparation….
8. Heat 3 tbsp oil.
9. Add ginger, garlic, green chillies and few coriander seeds.
10. Stir fry for a minute, add onions and saute till light brown.
11. Add cilantro (fresh coriander), lemon, turmeric, red chili, salt and garam masala (all-spice).
12. Stir fry for 2 minutes.
13. Add potatoes.
14. Stir for 2 more minutes.
15. Cool.
16. Keep aside.
17. Divide dough into 10 equal size pieces.
18. Use the rolling pin to roll a piece into a 5? oval.
19. Cut into 2 halves.
20. Run a moist finger along the diameter.
21. Join and press together to make a cone.
22. Place a tbsp.
23. of the filling in a cone.
24. Seal the third side using finger.
25. Deep fry the samosas now of low-medium heat till light brown.
26. Serve with tomato sauce or any chutney you love.

Fish Rolls

2011-11-19T20:42:00.000-08:00

Fish, is one of the most tasty and popular dish. You can make different dishes using fish. Here you can read about fish rolls which become very popular in india and paksitan these days.

Fish Rolls Recipe

Prep Time: 30 minutes
Baking Time: 45 minutes
Ingredient List:

12 fish pieces
4 tbsp butter
5 onions, chopped
4 green chilli, slit
½ tsp turmeric powder
10 gm ginger, chopped
½ cup cream
1 cup yogurt, whisked
½ tsp fenugreek seeds, broiled, powdered
½ tsp green cardamom powder
Instructions:

1. Roll each fish strip and secure with a toothpick.
2. Heat oil in a heavy bottomed pan and sauté onions until soft.
3. Add green chillies and ginger to the onions and stir fry for a few minutes.
4. Add turmeric powder, yogurt, cream, fenugreek and cardamom powder, sauté for 10 to 15 minutes.
5. Place the fish rolls in the sauce and cook on slow fire for 10 to 15 minutes or until fish is cooked. Remove from heat.
6. Transfer the fish into a serving dish, remove the toothpicks.
7. Strain the gravy and pour on top of the fish. Serve hot, garnished with green coriander and accompanied by steamed rice
8. Enjoy your Fish Rolls. Hope you love this Indian recipe.

Fish Tikka

2011-11-19T20:41:00.000-08:00

In india, people try different dishes using fish. Fish Tikka is one of them. Its very popular in India and Pakistan and almost available on every occasion. Even Fish is very popular all over in Asia. If you haven’t tried Fish Tikka yet, i will suggest you to go for it now!!

Fish Tikka Recipe

Prep Time: 50 minutes
Baking Time: 45 minutes
Ingredient List:

1/2 kg Fish
6 tbsp Oil
1 tsp Ajwain
1/4 cup Cream
1 tsp Cumin powder
2 tsp Garam masala
1/2 tsp Red chili powder
1 tbsp Garlic paste
2 tbsp Gram Flour
2 tbsp Lime juice
2 tbsp Mint Cream (chutney)
2 tbsp Coriander cream (chutney)
1/2 tsp White pepper powder
1 Onion, chopped in rings.
1/4 cup Curd/yogurt
Salt (as you like)

Instructions:

1. Mix cream garlic paste, ajwain, chili powder, cumin powder, garam masala, lime juice, salt, mint, coriander, gram flour in yogurt.
2. Add fish pieces to the above mixture and marinate them for about 3 hours.
3. Boil oil in a pan, deep fry fish pieces till crisp.
4. Enjoy your Fish Tikka. Hope you love this Indian recipe.

Fish Curry

2011-11-19T20:17:00.000-08:00

Another Fish recipe, for you, for those who like curry. So then can have fish with curry. Try this great recipe at home and you will like it very much.

Fish Curry Recipe

Prep Time: 30 minutes
Baking Time: 55 minutes
Ingredient List:

1/2 kg White fish fillet
1 Onions, chopped
1 Onions, Grinded
1 tsp each of Ginger-Garlic paste
3 tbsp Tomato puree
1/2 cup Water
1/2 cup Ghee
1 tsp White cumin seeds
1 tsp Turmeric powder
1 tsp Garam masala powder
Salt To Taste

Instructions:

1. Cut the fish into medium-sized pieces.
2. Heat the ghee in a pan and fry the fish pieces gently untill light brown.
3. Add the chopped onion to the ghee in the pan and fry until golden.
4. Add White cumin seeds, turmeric, garam masala and cook stirring for few seconds.
5. Now add the grinded onion, garlic, ginger and tomato puree.
6. Fry the mixture until the ghee starts to separate.
7. Add the water and salt and bring the mixture to the boil.
8. Add fried fish pieces, reduce the heat and simmer for about 10 minutes.
9. Enjoy hot Fish Curry with rice or roti.

Mughlai Mutton

2011-11-19T20:07:00.000-08:00

Mughlai mutton is one of the best mutton dish in this part of the world. Mughlai mutton is used to server in Lunch and dinner both. In india this dish was introduced in 18th century. Its spicy and delicious dish. Try it at your dinner or lunch and your guest and you will love it.

Mughlai Mutton Recipe

Prep Time: 50 minutes
Baking Time: 55 minutes
Ingredient List:

2 large onion
3 green chilis
1 1/2 cup yogurt
1 tsp ginger paste
1 tsp garlic paste
4 -5 curry leaves
2 lbs. Mutton (goat meat)
3 bay leaves
4 whole cloves
1 1/2 tsp. coriander seeds
2 cardamom
1/2 tsp. turmeric powder
2 tsp. Poppy seeds
3 ripe whole chilis
1/2 cup vegetable oil
salt to taste

Instructions:

1. Make into a paste the first six ingredients in the above list by adding a little amount of water. Keep in separate place.
2. Make into a powder cloves, coriander seeds, cardamom, turmeric, and poppy seeds and keep in separate place.
3. In a large bowl, mix mutton pieces, salt, and the paste. Keep in separate place for 40 minutes and then in a pot, in sufficient amount of water, cook on medium heat until the meat becomes soft.
4. Now in a wide skillet, heat oil and when oil is hot add chopped red chili, bay leaves, and the above meat. (Do Not add any remaining liquid from the marinade. This will be needed later).
5. Fry on high heat for 10 minutes and then add the powdered spices.
6. Fry for two more minutes on low heat and then add the remaining liquid from the marinade dish. 7. Now cook on low heat for a few minutes or until the sauce thickens.
8. Garnish lightly with fresh butter and serve hot!
9. This dish goes very well with paratha or plain white rice and gives off the wonderfully fresh aroma of curry leaves.
10. Enjoy your Mughlai Mutton. Hope you love this Indian recipe.

Chicken Tikka Masala

2011-11-19T19:58:00.000-08:00

Another special dish for chicken lovers. Chiken tikka masala is one of the famous indian food. Its also popular in pakistan. Chicken tikka masala is not easy, but yes if you taste it once you will love to do all the hard work which is involved to making this dish ready. you should try this food at your home…

Chicken Tikka Masala Recipe

Prep Time: 60 minutes
Baking Time: 40 minutes
Ingredient List:

4-6 servings
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms

Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned

honey to taste

Instructions:

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.

Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.

Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.

If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala.

Almond Chicken

2011-11-19T19:40:00.000-08:00

Almond Chicken. Another Chicken recipes comes from the great cook n food recipes book, specially for chicken lovers. Try this dish and you will love it. Almond chicken is a pakistani dish, which usually served in weddings and other occasions. Below you will find how to bake this great dish, follow the instructions and you will get the tasty dish on your table tonight.

Almond Chicken Recipe

Prep Time: 50 minutes
Baking Time: 55 minutes
Ingredient List:

1.00    lb    Chicken; boned, skinned
0.25    tsp    Salt
0.12    tsp    Pepper
1.00    tsp    Cornstarch
1.00    tbsp    Soysauce
1.00    cup    Vegetable oil
0.50    cup    Bamboo shoots; diced
1.00    tbsp    Rice or white vinegar
1.00    tbsp    Rice wine or dry sherry
0.50    tsp    Salt
1.00    tsp    Sugar
0.50    tsp    Cornstarch
0.33    cup    Almonds; crisped

Instructions:

1)Dice chicken into 1-inch cubes.
2) Combine marinade ingredients in a medium bowl.
3) Add diced chicken; mix well and stand 30 minutes.
4) Heat oil in a wok over high heat 30 seconds.
5) Add chicken to oil.
6) Stir-fry 30 seconds until very lightly browned.
7) Remove chicken with a slotted spoon; drain well and set aside.
Remove oil from wok except 2 tablespoons.
9) Reheat oil over medium heat 30 seconds.
10) Stir-fry ginger slices 30 seconds, remove and discard.
11) Add green onion, green pepper and bamboo shoots to oil.
12) Stir-fry 1-2 minutes until vegetables are crisp-tender.
13) Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok.
14) Bring to a boil.
15) Add chicken to boiling sauce.
16) Stir-fry until chicken is coated with sauce.
17) Add almonds; mix well and serve hot.
18) Variation: Cashew chicken; Substitute crisp cashews for the almonds.

Indian Chilli Chicken

2011-11-19T19:23:00.000-08:00

Are you a chicken lover with lot of chillies? then here you go. This dish is specially for those people who want to chilli more then chicken. This dish is so delicious, you will love this once you try this at home.

Indian Chilli Chicken Recipe

Prep Time: 60 minutes
Baking Time: 40 minutes
Ingredient List:

500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

Instructions:

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.

Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.

Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

BICOL EXPRESS

2011-11-19T19:01:00.000-08:00

Ingredients:

ASIAN RICE

2011-11-19T18:32:00.000-08:00

Ingredients:

ALMOND CAPPUCCINO TORTE

2011-11-19T18:20:00.000-08:00

Ingredients:

ADOBO PASTA

2011-11-19T17:56:00.000-08:00

Ingredients:

2 tbsp cooking oil
1 tbsp minced garlic
1/3 cup soy sauce
1 tsp peppercorns
2 tbsp brown sugar
1 piece bay leaf
1 sachet 8g MAGGI MAGIC SARAP
1/4 cup water
1/4 cup vinegar
250 g spaghetti cooked

STIR FRY SHREDDED CHICKEN with VEGETABLES

2011-11-19T17:30:00.000-08:00

Ingredients:

BEEF TENDERLOIN with VEGGIES STIR FRY

2011-11-19T17:17:00.000-08:00

SPANISH SHRIMP and SAUSAGE RICE (PAELLA)

2011-11-19T17:15:00.000-08:00

Ingredients:

ADOBONG MANOK sa GATA

2011-11-19T16:53:00.000-08:00

Ingredients:

CHICKEN and RICE BAKE

2011-11-19T16:28:00.000-08:00

Ingredients:

BLOODY JOE

2011-11-19T16:05:00.000-08:00

Ingredients:

ADOBONG SITAW

2011-11-19T16:04:00.000-08:00

Ingredients:

2 tbsp cooking oil
1/2 kg sitao, cut 2 inches long
1 cup water
3 tbsp vinegar or to taste
1 sachet 8g MAGGI MAGIC SARAP

STIR FRIED PORK with GINGER

2011-11-19T15:40:00.000-08:00

Procedure:

ITALIAN HERBED RICE

2011-11-19T15:30:00.000-08:00

Ingredients:

YOUNG CORN DELIGHT

2011-11-19T15:21:00.000-08:00

Ingredients:

ALASKA TEMPTATION

2011-11-19T15:03:00.000-08:00

Ingredients:

ADOBO PLATE

2011-11-19T14:46:00.000-08:00

Ingredients:
THRICE-COOKED ADOBO

PATE
2 ½ cups pork, chicken, and liver adobo
1 8 oz cream cheese
1 250 ml Nestlé All Purpose Cream
10 cloves roasted garlic with oil

Procedure:

Original Post: nestle

PINEAPPLE RICE

2011-11-19T14:24:00.001-08:00

Ingredients:

Low-Carb Recipes: Mango Salsa

2010-09-19T00:04:00.001-07:00

Original Recipe Yield 8 servings Ingredients 1 mango - peeled, seeded and chopped 1/4 cup finely chopped red bell pepper 1 green onion, chopped 2 tablespoons chopped cilantro 1 fresh jalapeno chile pepper, finely chopped 2 tablespoons lime juice 1 tablespoon lemon juice Directions In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Autos : 2008 Ford F-250 LARIAT 4X4

2010-09-05T09:12:00.000-07:00

Autos : 2008 Ford F-250 LARIAT 4X4

Meatless Main Dishes: Spaghetti Squash I | Submitted By: James

2010-09-03T19:46:00.000-07:00

Original Recipe Yield 6 servings Ingredients 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

High-Fiber Recipes: Ripe Olive Potato Salad | Submitted By: Christine Johnson

2010-09-03T19:16:00.000-07:00

Original Recipe Yield 8 to 10 servings Ingredients 3 pounds potatoes 1 2/3 cups black olives 1 cup chopped celery 1/3 cup chopped green onions 1 1/2 tablespoons white wine vinegar 2 tablespoons vegetable oil 1 1/2 teaspoons salt 3/4 teaspoon dried dill weed 1/4 teaspoon ground black pepper 1 cup plain yogurt 2 teaspoons prepared mustard 1 teaspoon honey 1/4 teaspoon garlic salt Directions Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl; cool, peel and dice. Add olives, celery and onions to potatoes and gently mix. Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate. Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve.

Main Dish Salads: Warm Chicken and Mango Salad | Submitted By: dakota kelly

2010-09-03T18:57:00.000-07:00

Original Recipe Yield 4 servings Ingredients 1/3 cup vanilla low-fat yogurt 1 1/2 tablespoons lime juice 1 1/2 tablespoons mango chutney 1 tablespoon seasoned rice vinegar 1 teaspoon honey 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground paprika 1 teaspoon olive oil 4 skinless, boneless chicken breast halves - cut into strips 2 teaspoons grated fresh ginger 1 clove garlic, peeled and minced 1 1/2 cups peeled, seeded and chopped mango 1 cup sliced red bell pepper 1/3 cup chopped green onion 8 cups torn romaine lettuce Directions In a small bowl, blend vanilla yogurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander, and paprika. Heat olive oil in a medium skillet over medium heat. Place chicken, ginger, and garlic in the skillet. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear. Mix mango, red bell pepper, and green onions into the skillet. Cook about 5 minutes, until pepper is tender and mangoes are heated through. Stir in the vanilla yogurt mixture. Spoon over romaine lettuce to serve.

Roast: Mushroom Slow Cooker Roast Beef | Submitted By: J

2010-09-03T18:36:00.000-07:00

Original Recipe Yield 8 servings Ingredients 1 pound sliced fresh mushrooms 1 (4 pound) standing beef rib roast 1 (1.25 ounce) envelope onion soup mix 1 (12 fluid ounce) bottle beer ground black pepper Directions Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Healthy Side Dish Recipes: Polenta and Vegetable Casserole | Submitted By: karen

2010-09-03T18:20:00.000-07:00

Original Recipe Yield 6 servings Ingredients 1 (16 ounce) tube polenta, cut into 1/2 inch slices 1 (16 ounce) can black beans 1 (15 ounce) can kidney beans 1 (10 ounce) can whole kernel corn 1 onion, chopped 1 green bell pepper, chopped 1 small eggplant, peeled and cubed 6 fresh mushrooms, chopped 1 (1.27 ounce) packet dry fajita seasoning 1 (8 ounce) jar salsa 1 cup shredded mozzarella cheese 1/3 cup black olives Directions Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish. Heat oil in a skillet over medium heat. Cook and stir onion, green pepper, eggplant, and mushrooms in oil until soft. Mix in fajita seasoning. Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives. Bake until heated through, about 20 minutes.

Meatless Main Dishes: Cheesy Polenta Casserole | Submitted By: DOCTOR KITTEN

2010-09-03T17:50:00.000-07:00

Original Recipe Yield 6 servings Ingredients 1 teaspoon olive oil 1 green bell pepper, chopped 1/4 teaspoon minced garlic 2 green onions, chopped 1 (14 ounce) jar marinara sauce 1/4 cup shredded fontina cheese 3/4 cup shredded provolone or mozzarella cheese 1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices 1/2 cup grated Parmesan cheese Directions Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside. Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally. Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese. Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Meatloaf Recipes: Da Beef Lover's Half Time Stuffed Meatloaf | Submitted By: Phil

2010-09-03T17:27:00.000-07:00

Original Recipe Yield 16 servings Ingredients 1 cup instant rice 2 pounds ground beef sirloin 1 pound ground beef round 1 egg 1 onion, chopped 1 large green bell pepper, seeded and chopped 1 (4 ounce) can mushrooms, drained garlic powder to taste salt and ground black pepper to taste 1 cup grated Parmesan cheese 1 (12 fluid ounce) can spinach, drained 1/4 pound thinly sliced deli ham 1/4 pound thinly sliced salami 1/4 pound thinly sliced Swiss cheese Directions Preheat oven to 375 degrees F (190 degrees C). Lightly grease a shallow roasting pan. Prepare instant rice according to package directions. In a large bowl, mix together ground sirloin, ground round, egg, chopped onion, green pepper, mushrooms and cooked rice. Season with garlic powder, salt and pepper. On clean counter top, arrange sheets of wax paper approximately 1 1/2 feet long by 1 foot wide. Place meat mixture on wax paper, and flatten into a large square, about 1/2 inch thick (the thinner the better). Sprinkle with more garlic powder, then layer with parmesan, spinach, ham, salami and Swiss cheese. Using the wax paper, roll the meat as tightly as possible while removing the wax paper as you go. Tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. While lifting with the wax paper, transfer to shallow roasting pan, then slide wax paper out from underneath. Bake in preheated oven for 1 hour and 10 minutes, or until meat is no longer pink and juices run clear. Allow to cool 15 minutes before serving.

Cookies: Magic Peanut Butter Middles | Submitted By: Stephanie

2010-09-03T16:57:00.000-07:00

Original Recipe Yield 30 cookies Ingredients 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 cup butter, softened 1/4 cup peanut butter 1 teaspoon vanilla extract 1 egg 3/4 cup confectioners' sugar 3/4 cup peanut butter Directions In small bowl blend flour, cocoa and baking soda. Mix until well blended. In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside. To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well. Roll filling into 30 - 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar. Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Low-Calorie Recipes: Creamed Peas and Onions | Submitted By: Sharon

2010-09-03T16:31:00.000-07:00

Original Recipe Yield 6 to 8 servings Ingredients 4 tablespoons butter 4 tablespoons all-purpose flour 1 1/2 cups milk 1 (16 ounce) package frozen peas and onions, thawed salt and pepper to taste Directions In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated. Over medium heat, stir in approximately 1/2 cup of milk at a time until thick. Add the peas and onions and cook until hot. Season with salt and pepper.

Memorial Day: Chicken Pasta Salad I | Submitted By: Spaggie

2010-09-03T16:02:00.000-07:00

Original Recipe Yield 4 servings Ingredients 12 ounces rotini pasta 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips 1/4 teaspoon lemon pepper 1/4 teaspoon garlic powder 4 ounces crumbled feta cheese 4 roma (plum) tomato, diced 1/4 cup Italian-style salad dressing Directions In a large pot with boiling salted water cook pasta until al dente. Drain. Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces. In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese. Serve with Italian dressing poured over top of pasta.

High-Fiber Recipes: Colorful Vegetable Fajitas | Submitted By: Jessie

2010-09-03T15:38:00.000-07:00

Original Recipe Yield 4 servings Ingredients 8 (8 inch) flour tortillas 2 tablespoons vegetable oil 1 red onion, thinly sliced 1 green bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced into strips 1 teaspoon minced garlic 1 yellow squash, halved and sliced into strips 1/2 cup salsa 1 teaspoon ground cumin 1/2 teaspoon salt 1 cup shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro Directions Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

Labor Day: Cantaloupe Crunch | Submitted By: DEMMORG

2010-09-03T15:19:00.000-07:00

Original Recipe Yield 9 servings Ingredients 3 cups cubed cantaloupe 1/3 cup lemon juice 1/2 cup white sugar 1 tablespoon all-purpose flour 2 tablespoons butter, melted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 1 (18.25 ounce) package white cake mix 1/2 cup butter, melted Directions Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Healthy Side Dish Recipes: Silverbeet Salad | Submitted By: STIKYCHIKN

2010-09-03T14:55:00.000-07:00

Original Recipe Yield 4 servings Ingredients 1 cup uncooked rotini 1/2 bunch Swiss chard (silverbeet), stems removed and thinly sliced 1 red bell pepper, seeded and chopped 1/4 cup vinaigrette salad dressing Directions Bring a saucepan of water to a boil. Add the rotini pasta, and cook for 8 minutes, or until tender. Drain, and rinse under cold water to cool. In a medium bowl, toss together the rotini, Swiss chard, and bell pepper. Pour in dressing sparingly until you reach your desired amount.

Halloween Recipes: Elin's Pickled Pumpkin | Submitted By: Elin Gottschalk

2010-09-03T14:33:00.000-07:00

Original Recipe Yield 16 cups Ingredients 4 pounds peeled and diced pumpkin 5 cups white sugar 5 cups distilled white vinegar 4 cinnamon sticks 15 whole cloves Directions Place the pumpkin in a large, deep bowl. In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight. Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.

Dairy-Free Recipes: Orange Glaze I | Submitted By: Carol

2010-09-03T14:09:00.000-07:00

Original Recipe Yield 6 servings Ingredients 1 cup confectioners' sugar 1 tablespoon frozen orange juice concentrate, thawed Directions Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.

Healthy Salads: Southwestern Pasta Salad | Submitted By: LISAKP71

2010-09-03T13:54:00.000-07:00

Original Recipe Yield 8 servings Ingredients 1/2 (16 ounce) package rotini pasta 1/3 cup vegetable oil 1/4 cup fresh lime juice 2 tablespoons chili powder, or to taste 2 teaspoons ground cumin 1/2 teaspoon salt 2 cloves garlic, crushed 1 1/2 cups whole kernel corn 1 (15 ounce) can black beans, drained and rinsed 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1/2 cup fresh cilantro leaves 1 cup chopped roma (plum) tomatoes Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Low-Fat Recipes: Salt Rising Bread | Submitted By: Valarie

2010-09-03T13:27:00.000-07:00

Original Recipe Yield 3 -9x5 inch loaves Ingredients 1 cup milk 1/2 cup cornmeal 1 tablespoon white sugar 1 teaspoon salt 2 cups warm water (110 degrees F/45 degrees C) 2 cups all-purpose flour 2 tablespoons white sugar 3 tablespoons shortening 1/2 teaspoon baking soda 1 tablespoon warm water (110 degrees F/45 degrees C) 6 cups all-purpose flour Directions To Make Starter: Heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears. When the starter is bubbly, it is time to make the sponge. Place the starter mixture in a medium-size bowl. Stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature. Cover, and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours. Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans. Preheat the oven to 375 degrees F (190 degrees C). Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread.

Thanksgiving Recipes: Pumpkin Bars III | Submitted By: Vicki Brown

2010-09-03T13:04:00.000-07:00

Original Recipe Yield 1 - 9x13 inch pan Ingredients 4 eggs 1 2/3 cups white sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon 6 ounces cream cheese 6 tablespoons butter, softened 3 cups confectioners' sugar Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool. Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.

Meatless Main Dishes: Vegetable Pizza I | Submitted By: Jan Childers

2010-09-03T12:34:00.000-07:00

Original Recipe Yield 1 pizza Ingredients 2 (8 ounce) packages refrigerated crescent rolls 2 (8 ounce) packages cream cheese, softened 1 cup mayonnaise 1 (1 ounce) package dry Ranch-style dressing mix 1 cup fresh broccoli, chopped 1 cup chopped tomatoes 1 cup chopped green bell pepper 1 cup chopped cauliflower 1 cup shredded carrots 1 cup shredded Cheddar cheese Directions Preheat oven to 375 degrees F (190 degrees C). Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Christmas Recipes: Microwave Oven Peanut Brittle | Submitted By: Linda C.

2010-09-03T12:19:00.000-07:00

Original Recipe Yield 1 pound Ingredients 1 1/2 cups dry roasted peanuts 1 cup white sugar 1/2 cup light corn syrup 1 pinch salt (optional) 1 tablespoon butter 1 teaspoon vanilla extract 1 teaspoon baking soda Directions Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Mousse: Raspberry White Chocolate Mousse | Submitted By: Stacey Walery

2010-09-03T11:49:00.000-07:00

Original Recipe Yield 3 cups Ingredients 1 (10 ounce) package frozen raspberries, thawed 2 tablespoons white sugar 2 tablespoons orange liqueur 1 3/4 cups heavy whipping cream 6 ounces white chocolate, chopped 1 drop red food coloring Directions Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl. In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain. Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Trifles: Australian English Trifle | Submitted By: COOKALOT

2010-09-03T11:28:00.000-07:00

Original Recipe Yield 10 servings Ingredients 1 (10 inch) sponge cake, cut in cubes 1 (15.25 ounce) can fruit cocktail, drained 1 (3 ounce) package port wine flavored gelatin mix 2 tablespoons custard powder 4 teaspoons white sugar 1/2 cup milk Directions Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake. Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.

Ribs: Island Jump-Up Ribs | Submitted By: CRUMBSNATCHER

2010-09-03T11:13:00.000-07:00

Original Recipe Yield 4 servings Ingredients 3 pounds pork spareribs, cut into serving size pieces 2/3 cup honey 1/2 cup coconut milk 1/3 cup lime juice 1 teaspoon grated lime zest 3 cloves garlic, minced 2 tablespoons minced fresh ginger root 1 fresh red chile pepper, finely chopped 4 green onions, chopped 1/2 teaspoon salt Directions Place ribs into a large saucepan. Cover with cold water, then place over high heat, and bring to a boil. Reduce heat to medium, and simmer for 40 minutes, then drain, and allow to cool to room temperature. In a large bowl, mix together the honey, coconut milk, and lime juice. Stir in the lime zest, garlic, ginger, chile pepper, green onions, and salt. Toss the ribs with the marinade, cover, and refrigerate overnight, turning on occasion. Preheat oven to 350 degrees F (175 degrees C). Arrange the ribs in a shallow baking dish. Bake in preheated oven until tender, 30 to 35 minutes.

Healthy Breakfast Recipes: Groovie Smoothie | Submitted By: Clara Simons

2010-09-03T10:45:00.000-07:00

Original Recipe Yield 2 servings Ingredients 2 small bananas, broken into chunks 1 cup frozen unsweetened strawberries 1 (8 ounce) container vanilla low-fat yogurt 3/4 cup milk Directions In a blender, combine bananas, frozen strawberries, yogurt and milk. Blend until smooth. Pour into glasses and serve.

Chocolate: Whoopie Pies VIII | Submitted By: Nancy

2010-09-03T10:30:00.001-07:00

Original Recipe Yield 3 dozen Ingredients 1 cup shortening 2 cups white sugar 2 eggs 2 teaspoons vanilla extract 1 cup sour milk 2 teaspoons baking soda 1 cup hot water 4 cups all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon salt 1 1/2 cups shortening 4 cups confectioners' sugar 1/4 cup all-purpose flour 1/4 cup milk 1 1/2 tablespoons vanilla extract 2 egg whites, beaten Directions Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. In a large bowl, cream together 1 cup of shortening and white sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and sour milk. Combine the flour, cocoa and salt, stir into the creamed mixture. Stir together the baking soda and hot water then mix them into the batter last. Drop by tablespoonfuls onto the prepared cookie sheet. Bake for 8 minutes in the preheated oven, until firm but not overbaked. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely. To make the filling: In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners' sugar and 1/4 cup of flour until light and fluffy. Gradually beat in the milk and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cookies.

Steaks and Chops: Mushroom Pork Chops

2010-09-03T00:44:00.000-07:00

Original Recipe Yield 4 servings Ingredients 4 pork chops salt and pepper to taste 1 pinch garlic salt, or to taste 1 onion, chopped 1/2 pound fresh mushrooms, sliced 1 (10.75 ounce) can condensed cream of mushroom soup Directions Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Stuffed Peppers: Stuffed Peppers

2010-09-03T00:28:00.000-07:00

Original Recipe Yield 6 servings Ingredients 6 large green bell peppers 1 pound ground sausage 1 large onion, chopped 2 (10.75 ounce) cans tomato soup 2 2/3 cups water 1 tablespoon chili powder 1 tablespoon garlic powder salt and pepper to taste 1 pound Cheddar cheese, shredded, divided 3 cups uncooked instant rice Directions Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp. Place sausage and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer for 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes. Spoon rice mixture into peppers. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Sandwiches: Salmon Rosemary Burgers

2010-09-03T00:05:00.000-07:00

Original Recipe Yield 8 servings Ingredients 2 1/2 pounds king salmon fillet, skinned and de-boned 1 cup dry bread crumbs 1/2 cup minced red onion 1 tablespoon Dijon mustard 2 teaspoons prepared horseradish 2 eggs, lightly beaten 1 tablespoon minced fresh rosemary 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil Directions Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator. Preheat an outdoor grill for medium-high heat. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Sandwiches: Lorraine's Club Sandwich

2010-09-02T23:47:00.000-07:00

Original Recipe Yield 1 sandwich Ingredients 2 slices bacon 3 slices bread, toasted 3 tablespoons mayonnaise 2 leaves lettuce 2 (1 ounce) slices cooked deli turkey breast 2 slices tomato Directions Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels. Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.

Stir Fry: Caribbean Jerk Stir-Fry

2010-09-02T23:17:00.000-07:00

Original Recipe Yield 2 servings Ingredients 1 tablespoon vegetable oil 1 green bell pepper, seeded and cubed 1 red bell pepper, seeded and cubed 1/4 cup sliced sweet onions 3/4 pound skinless, boneless chicken breast, cut into strips 2 1/2 teaspoons Caribbean jerk seasoning 1/2 cup plum sauce 1 tablespoon soy sauce 1/4 cup chopped roasted peanuts Directions Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.

Slow Cooker Main Dishes: Mijo's Slow Cooker Shredded Beef

2010-09-02T22:51:00.000-07:00

Original Recipe Yield 8 servings Ingredients 5 pounds chuck roast 3 cloves garlic, crushed 1 tablespoon paprika 1 tablespoon celery salt 1 tablespoon garlic powder 1 tablespoon dried parsley 1/2 tablespoon ground black pepper 1/2 tablespoon chili powder 1/2 tablespoon cayenne pepper 1/2 teaspoon seasoned salt 1/2 teaspoon mustard powder 1/2 teaspoon dried tarragon 4 fluid ounces beer 1 1/2 tablespoons Worcestershire sauce 4 tablespoons hot pepper sauce 2 teaspoons liquid smoke flavoring 1 large onion, chopped 1 green bell pepper, chopped 2 jalapeno chile peppers, chopped Directions Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes. In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper and seasoned salt. Mix together well and rub over the meat. In a separate small bowl, combine the beer OR cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour this mixture over the meat. Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker. Cook on low setting for 10 hours, or more, if desired.

Stuffed Peppers: Stuffed Peppers with Creole Sauce

2010-09-02T22:33:00.000-07:00

Original Recipe Yield 4 stuffed peppers Ingredients 1 tablespoon olive oil 1/2 cup finely chopped onion 2 cloves garlic, minced 1/2 cup finely chopped green bell pepper 1 (8 ounce) can tomato sauce 1 (15 ounce) can crushed tomatoes 1 teaspoon salt 1 teaspoon chili powder 1 teaspoon white sugar 1/4 teaspoon ground black pepper 1/8 teaspoon ground clove 1 bay leaf Stuffed Peppers: 4 large green bell peppers, tops removed, seeded 1 pound ground beef 1/4 cup minced onion 1/3 cup finely chopped celery 1 1/2 cups cold, cooked white rice 1/4 cup grated Parmesan cheese salt and pepper to taste Directions Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally. While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper. Preheat oven to 375 degrees F (190 degrees C). To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers. Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.

Steaks and Chops: Barbequed Steak

2010-09-02T22:04:00.000-07:00

Original Recipe Yield 4 (1/2 pound) steaks Ingredients 4 (1/2 pound) beef top sirloin steaks 1/2 cup vegetable oil 1 ounce steak spice seasoning mix Directions Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices. Preheat an outdoor grill for high heat and lightly oil grate Grill steaks over high heat to desired doneness.

Tacos, Burritos, and Enchiladas: Brunch Enchiladas

2010-09-02T21:34:00.000-07:00

Original Recipe Yield 10 servings Ingredients 1 pound cooked ham, chopped 3/4 cup sliced green onions 3/4 cup chopped green bell peppers 3 cups shredded Cheddar cheese, divided 10 (7 inch) flour tortillas 5 eggs, beaten 2 cups half-and-half cream 1/2 cup milk 1 tablespoon all-purpose flour 1/4 teaspoon garlic powder 1 dash hot pepper sauce Directions Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Stuffed Peppers: Stuffed Peppers My Way

2010-09-02T21:10:00.000-07:00

Original Recipe Yield 2 servings Ingredients 1 cup water 1/2 cup uncooked Arborio rice 2 green bell peppers, halved and seeded 1 tablespoon olive oil 2 green onions, thinly sliced 1 teaspoon dried basil 1 teaspoon Italian seasoning 1 teaspoon salt 1 pinch ground black pepper 1 tomato, diced 1/2 cup crumbled feta cheese Directions Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.