Western Food Recipe

Broiled Tilapia Parmesan

2009-11-07T16:19:00.002+07:00

Know How To Cook Broiled Tilapia Parmesan

Servings: 08

Ingredients
• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Your Daily Recipe Broiled Tilapia Parmesan

Caramel Apple Dip

2009-10-31T12:23:00.004+07:00

Daily Dessert Recipe - Caramel Apple Dip

Servings: 08

Ingredients

• 16 individually wrapped caramels, unwrapped
• 1/4 cup water
• 1 (8 ounce) package cream cheese
• 1/2 cup brown sugar

Directions 1. In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.

Daily Dessert Recipe - Caramel Apple Dip

Caramel Popcorn

2009-10-20T23:33:00.002+07:00

Your Favorite Recipe - Caramel Popcorn

SERVINGS: 20

INGREDIENTS
• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn

DIRECTIONS
1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces

Your Favorite Recipe - Caramel Popcorn

Naan

2009-10-17T14:49:00.003+07:00

Delicious Oriental Recipe Naan

Servings: 14

INGREDIENTS
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

DIRECTIONS
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat.

4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Delicious Oriental Recipe Naan

Snickerdoodle Chex Mix

2009-10-15T17:47:00.003+07:00

Delicious Recipe Snickerdoodle Chex Mix

Servings : 16

INGREDIENTS
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 2 cups Cinnamon Chex® cereal
• 2 cups Chocolate Chex® cereal
• 4 cups popped popcorn
• 1/4 cup butter or margarine

DIRECTIONS

1. In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn.
2. In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

Delicious Recipe Snickerdoodle Chex Mix

Garlic Mashed Potatoes

2009-10-11T16:03:00.003+07:00

Delicious Recipe Garlic Mashed Potatoes

Service - 100

INGREDIENTS
• 50 pounds unpeeled red potatoes, quartered
• 8 pounds butter, room temperature
• 3 pounds Romano cheese, grated
• 3 cups chopped garlic
• 1/2 cup salt
• 1/2 cup dried oregano

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Delicious Recipe Garlic Mashed Potatoes

Roasting Chicken

2009-10-09T15:40:00.003+07:00

Great Recipe Roasting Chicken !!!

Never underestimate the power of a perfectly roasted chicken.

An example of the beauty of simplicity, roast chicken has Roasting a chicken takes a little longer than some other cooking methods, but it actually requires very little preparation time.

Since roasting two chickens is just as easy as roasting one, any leftover cooked chicken can be used in chicken enchiladas, soup, chicken salad, pasta dishes, or sandwiches. As an added bonus, it's economical, too: pound for pound, whole chickens are much cheaper than a package of chicken breasts, thighs, or legs. the power to comfort, to satisfy and to impress.

Great Recipe Roasting Chicken !!!

Tasty Green Beans

2009-10-08T09:43:00.002+07:00

Very Very Tasty Green Beans !!!

Servings : 04

INGREDIENTS
• 2 pounds fresh green beans, rinsed and trimmed
• 1/2 cup margarine
• 1/2 onion, chopped
• 1 tablespoon minced garlic
• 1/2 cup soy sauce
• 2 tablespoons beef bouillon
• 1/4 cup water
• salt and pepper to taste

DIRECTIONS

1. Bring a large pot of water to a boil. Add green beans and cook for 5 minutes. Drain and rinse with cold water.
2. Melt margarine in a large saucepan over high heat. Mixing well, add green beans, onions and garlic. Stir in soy sauce. While stirring, add bouillon and water. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season with salt and pepper to taste.

Very Very Tasty Green Beans !!!

Country Apple Dumplings

2009-10-02T20:39:00.003+07:00

Dessert Recipe - Country Apple Dumplings !!!

Servings -16

INGREDIENTS
• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle Mountain Dew

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Country Apple Dumplings

2009-10-01T13:29:00.002+07:00

Nice Recipe Greek Chicken Kozani !!!

Servings - 04

INGREDIENTS
• 4 skinless chicken thighs
• 4 cups water
• 3 tablespoons olive oil
• 3 large red onions, halved, then sliced lengthwise
• 20 pitted prunes
• 1 1/2 tablespoons sweet paprika
• 2 bay leaves
• 1 tablespoon salt, or to taste
• ground black pepper to taste

DIRECTIONS
1. Place the chicken thighs and water into a saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 10 to 15 minutes. Skim off any foam that floats to the surface.

2. Meanwhile, heat the olive oil in a large skillet over low heat. Stir in the onions, and cook covered until soft and translucent, about 10 minutes. Do not let the onions brown. Add the chicken to the onions along with 3 cups of the cooking liquid; discard the remaining cooking liquid. Stir in the prunes, paprika, bay leaves, salt, and pepper. Return to a simmer, cover, and cook until the prunes are tender and the flavors have combined, 15 to 25 minutes.

Nice Recipe Greek Chicken Kozani !!!

Mini Meatloaves

2009-09-29T21:14:00.002+07:00

Really Taste Mini Meatloaves !!!

Servings - 08

INGREDIENTS
• 1 egg
• 3/4 cup milk
• 1 cup shredded Cheddar cheese
• 1/2 cup quick cooking oats
• 1 teaspoon salt
• 1 pound ground beef
• 2/3 cup ketchup
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons prepared mustard

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Mini Meatloaves !!!

German Apple Pancake

2009-09-28T14:54:00.001+07:00

Great Recipe German Apple Pancake !!!

Servings – 04

INGREDIENTS
• 4 eggs
• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 1 pinch salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground nutmeg
• 1/4 cup unsalted butter
• 1/2 cup white sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 large tart apple - peeled, cored and sliced

DIRECTIONS
1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Roasted Beets and Sauteed Beet Greens

2009-09-20T14:27:00.001+07:00

Daily Recipe Roasted Beets and Sauteed Beet Greens !!!

Servings - 04

INGREDIENTS

• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Daily Recipe Roasted Beets and Sauteed Beet Greens !!!

Buffalo Chicken Dip

2009-09-18T12:54:00.004+07:00

Cook At Home - Buffalo Chicken Dip

Servings - 20

INGREDIENTS

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®)
• 1 1/2 cups shredded Cheddar cheese
•
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 (8 ounce) box chicken-flavored crackers

DIRECTIONS

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Mexican Casserole

2009-09-17T14:52:00.002+07:00

Yummy Mexican Casserole !!!

Servings - 06

INGREDIENTS

• 1 pound lean ground beef
• 2 cups salsa
• 1 (16 ounce) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream
• 1 (2 ounce) can sliced black olives, drained
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh tomato
• 2 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Playgroup Granola Bars

2009-09-15T14:33:00.004+07:00

Cook At Home Palygroup Granola Bars !!!

Servings - 24

INGREDIENTS
• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup wheat germ
• 3/4 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 3/4 cup raisins (optional)
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Puttanesca I

2009-09-14T16:29:00.004+07:00

Your Daily Italian Recipe Puttanesca I !!!

Servings - 04

INGREDIENTS

• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 Greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. Toss pasta with sauce, and serve.

Lentils and Rice with Fried Onions (Mujadarrah)

2009-09-13T14:17:00.002+07:00

Your Daily Recipe Mujadarrah

Servings - 04

INGREDIENTS
• 6 tablespoons olive oil
• 1 large white onion, sliced into rings
• 1 1/3 cups uncooked green lentils
• 3/4 cup uncooked long-grain white rice
• salt and pepper to taste
• 1/4 cup plain yogurt or sour cream (optional)

DIRECTIONS

1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Your Daily Recipe Mujadarrah

Vegetable Dip

2009-09-12T15:32:00.001+07:00

Daily Recipe -Vegetable Dip

Servings - 08
INGREDIENTS
• 1 cup mayonnaise
• 1 teaspoon curry powder
• 1 teaspoon crushed garlic
• 3 teaspoons tarragon vinegar
• 1 teaspoon grated onion
• 1 teaspoon prepared horseradish

DIRECTIONS

1. In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover and chill overnight.

Microwave Caramel Popcorn

2009-09-12T15:06:00.000+07:00

Delicious Microwave Caramel Popcorn

Servings - 16

INGREDIENTS
• 4 quarts popped popcorn
• 1 cup brown sugar
• 1/2 cup margarine
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

DIRECTIONS

1. Place the popped popcorn into a large brown paper bag. Set aside.
2. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

Delicious Microwave Caramel Popcorn

Coconut Shrimp

2009-09-10T15:06:00.002+07:00

Yummy Coconut Shrimp

Servings -01

INGREDIENTS

• 1 1/2 pounds large shrimp - peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon salt
• 1/2 tablespoon ground white pepper
• 2 tablespoons vegetable oil
• 1 cup ice water
• 2 cups shredded coconut
• 1 quart vegetable oil for frying
• 1/2 cup orange marmalade
• 1/4 cup Dijon-style prepared mustard
• 1/4 cup honey
• 1/4 teaspoon hot pepper sauce

DIRECTIONS

1. Peel, devein and wash shrimp. Dry well on paper towels.
2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
3. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
4. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
5. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
FOOTNOTES
• Editor's Note
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Delicious Grilled Peanut Sandwich

2009-09-09T20:31:00.002+07:00

Grilled Peanut Butter and Jelly Sandwich

Servings - 01

INGREDIENTS
• 2 teaspoons butter
• 2 slices white bread
• 1 teaspoon peanut butter
• 2 teaspoons any flavor fruit jelly

DIRECTIONS

1. Heat griddle or skillet to 350 degrees F (175 degrees C).
2. Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

Chicken Kabobs

2009-09-08T15:09:00.003+07:00

Hot & Spicy Chicken Kabobs

Servings - 04

INGREDIENTS
• 4 skinless, boneless chicken breast halves - cubed
• 1 large green bell pepper, cut into 2 inch pieces
• 1 onion, cut into wedges
• 1 large red bell pepper, cut into 2 inch pieces
• 1 cup barbeque sauce
• skewers

DIRECTIONS

1. Preheat grill for high heat.
2. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
3. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Spicy Chicken Kabobs

Vegetatian Chilly

2009-09-07T14:31:00.002+07:00

The Spicy Vegetarian Chilly

Servings - 08

INGREDIENTS
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 2 jalapeno peppers, chopped
• 3 cloves garlic, chopped
• 2 (4 ounce) cans chopped green chile peppers, drained
• 2 (12 ounce) packages vegetarian burger crumbles
• 3 (28 ounce) cans whole peeled tomatoes, crushed
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn

DIRECTIONS

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

The Spicy Vegetarian Chilly

Potato Salad

2009-09-06T15:55:00.002+07:00

Yam-mi Potato Salad

Servings - 08

INGREDIENTS
• 2 pounds russet potatoes
• 1 cup mayonnaise
• 4 teaspoons sweet pickle relish
• 4 teaspoons white sugar
• 2 teaspoons chopped white onion
• 2 teaspoons prepared mustard
• 1 teaspoon white wine vinegar
• 1 tablespoon minced celery
• 1 teaspoon minced pimento
• 1/2 teaspoon shredded carrot
• 1/4 teaspoon dried parsley
• 1/4 teaspoon ground black pepper
• salt to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Yam-mi Potato Salad

Cuervo Perfect Margarita

2009-09-06T01:35:00.001+07:00

Juicy Margarita

Serving - 01

INGREDIENTS
• 1 1/2 ounces Jose Cuervo Especial® Tequila
• 3 ounces Jose Cuervo Lime Margarita Mix
• 1 cup ice (or more)
• Salt
• Lime wedge
DIRECTIONS
1. Rub the rim of a chilled margarita glass with the lime and dip it into the salt to coat it.
2. In a cocktail shaker, combine Jose Cuervo Especial, Jose Cuervo Lime Margarita Mix and ice.
3. Shake vigorously and strain drink into the garnished glass filled with ice.
FOOTNOTES
• Alcohol Content 0.40 fl. oz.
• PLEASE DRINK RESPONSIBLY.

Chicken Pasta

2009-09-04T15:08:00.003+07:00

Chicken Pasta With Mango Sauce

Servings -04

INGREDIENTS
• 8 ounces uncooked rigatoni pasta
• 1 tablespoon olive oil, divided
• 2 skinless, boneless chicken breast halves - cubed
• 1 onion, sliced and separated into rings
• 1 green bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 mango - peeled, seeded and chopped
• 1 cup heavy cream
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 4 sprigs fresh parsley, for garnish

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
2. Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
3. Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
4. Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.

Chewy Chocolate Chip Cookies

2009-09-03T16:50:00.002+07:00

Servings - 42

INGREDIENTS
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fresh Tomato Salsa

2009-09-02T16:05:00.001+07:00

servings - 04

INGREDIENTS
• 3 tomatoes, chopped
• 1/2 cup finely diced onion
• 5 serrano chiles, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice

DIRECTIONS
1. In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Chicken Wings

2009-09-01T14:52:00.002+07:00

Delicious Chicken Wings !!!

Servings - 05

INGREDIENTS

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

DIRECTIONS

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Asian Roll Lettuce Wrap

2009-08-31T15:00:00.003+07:00

Servings - 04

INGREDIENTS
• 1 pound ground turkey
• 1 tablespoon light soy sauce
• 1 teaspoon minced garlic
• 2 teaspoons minced fresh ginger root
• 1 cup brown rice
• 1 cup water
• 16 large lettuce leaves
• 1 cup shredded carrots
• 1 cup green onions, thinly sliced
• 1 cup sliced red bell pepper
• 1 cup sliced radishes
•
• 1/3 cup light soy sauce
• 1/3 cup water
• 3 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon sugar

DIRECTIONS
1. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

Artichoke Stuffed Mushrooms

2009-08-30T15:09:00.002+07:00

Servings - 12
INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt, or to taste

DIRECTIONS

Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Gyros Burgers

2009-08-29T22:35:00.001+07:00

Servings - 04

INGREDIENTS

* 1/2 pound lean ground beef
* 1/2 pound lean ground lamb
* 1/2 onion, grated
* 2 cloves garlic, pressed
* 1 slice bread, toasted and crumbled
* 1/2 teaspoon dried savory
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground coriander
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 dash ground cumin

DIRECTIONS

Preheat an outdoor grill for medium-high heat, and lightly oil grate.
In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
Cook patties for 5 to 7 minutes on each side, or until cooked through.

Chinese Cabbage Salad

2009-08-28T12:15:00.002+07:00

Servings - 12

INGREDIENTS

1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

DIRECTIONS

In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

Microwave Corn on the Cob

2009-08-27T15:24:00.002+07:00

Servings - 01

INGREDIENTS

1 ear corn, husked and cleaned

DIRECTIONS

Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

Zucchini Cornbread Casserole

2009-08-26T14:55:00.005+07:00

Servings- 08

INGREDIENTS

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
Bake in a preheated oven for 60 minutes.

Open-Faced Broiled Roast Beef Sandwich

2009-08-25T16:23:00.002+07:00

Servings - 04

INGREDIENTS

2 hoagie buns, split
2 tablespoons mayonnaise
2 teaspoons prepared coarse-ground mustard
1 pound deli sliced roast beef
2 tomatoes, thinly sliced
1/2 red onion, thinly sliced
4 slices provolone cheese
salt and pepper to taste

DIRECTIONS

Preheat oven on broiler setting.
Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

Cucumber Sandwiches III

2009-08-24T16:10:00.002+07:00

SERVINGS

- 35

INGREDIENTS

1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 (.7 ounce) package dry Italian salad dressing mix
2 loaves French bread, cut into 1 inch slices
2 medium cucumbers, sliced
1 pinch dried dill weed

DIRECTIONS

In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

Fluffy Peanut Butter Frosting

2009-08-23T18:25:00.001+07:00

SERVINGS-16

INGREDIENTS

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

DIRECTIONS

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Mexican Potato Pancakes

2009-08-22T23:54:00.004+07:00

SERVINGS-06

INGREDIENTS

2 cups diced tomatoes
1/2 small onion, chopped
1 small jalapeno pepper, seeded and chopped
1 cup water
1/4 cup canola oil
5 potato, peeled and grated
salt and pepper to taste
1 dash hot pepper sauce, or to taste
1 small onion, minced
2 eggs
2 jalapeno pepper, seeded and minced
3 tablespoons all-purpose flour
1/4 cup canola oil

DIRECTIONS

Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.

Chrissy's Sweet 'n' Sour Tomato Salad

2009-08-21T18:30:00.002+07:00

SERVINGS-06

INGREDIENTS

7 tomatoes
1 small yellow onion
1/2 cup white sugar
1/2 cup distilled white vinegar
1/2 cup vegetable oil
salt and pepper to taste

DIRECTIONS

Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles. In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper. You may adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature.

Marinated Tuna Steak

2009-08-20T16:13:00.002+07:00

SERVINGS- 04

INGREDIENTS

1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon chopped fresh oregano
1/2 teaspoon ground black pepper
4 (4 ounce) tuna steaks

DIRECTIONS

In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for high heat.
Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Best Fried Green Tomatoes

2009-08-19T17:52:00.002+07:00

SERVINGS-04

INGREDIENTS

4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying

DIRECTIONS

Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Cajun Chicken

2009-08-18T19:26:00.001+07:00

SERVINGS

-10

INGREDIENTS

2 cups vegetable oil
2 tablespoons Cajun seasoning
2 tablespoons dried Italian-style seasoning
2 tablespoons lemon pepper
garlic powder to taste
10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

DIRECTIONS

In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
Preheat the grill for high heat.
Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

FOOTNOTES

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Quick Chicken Stew

2009-08-17T16:12:00.002+07:00

SERVINGS

- 04

INGREDIENTS

* 2 tablespoons olive oil
* 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
* 2 cloves garlic, minced
* 1 medium onion, cut into 1/2-inch pieces
* 1 medium carrot, thinly sliced
* 1 medium zucchini, cut into 1/2-inch pieces
* 1 medium red bell pepper, cut into 1/2 inch pieces
* 2 (14.5 ounce) cans diced tomatoes with juice
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon dried basil
* 1 bay leaf
* 2 tablespoons butter
* salt and pepper to taste

DIRECTIONS

1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

Corn Fried Chicken

2009-08-16T22:53:00.001+07:00

Ingredients:

1 Egg, beaten
1 tsp Cornflour
3-4 tbsp Corn Oil
4 tsp Bread crumbs
5 medium pieces of Chicken
Salt and Black Pepper to taste

Method:

1. Dip the chicken into the seasoned flour, then into beaten egg and breadcrumbs.

2. Heat 200 gms of oil in a shallow pan and place the chicken when the oil is hot, then let them brown well on both the sides.

3. Also cover the pan with lid

4. Take them out and dry them on a paper towel.

Tip: Chill chicken for 1 hour after coating it. The coating will stick better when cooking.

Creamy Prawn Soup

2009-08-16T00:05:00.002+07:00

Ingredients:

1 Onion
1 Clove
¼ tsp Basil
Salt to taste
2 tbsp Butter
1/3 cup Flour
½ cup Cream
5½ cups Water
1 Chicken cube
½ tsp minced Garlic
2 tbsp Tomato puree
250 gms unshelled Prawns

Method:

1. Wash prawns thoroughly and devein them.

2. Heat 5 cups of water in a medium saucepan, and add prawns. Bring to a boil and lower heat. Simmer uncovered for 20 minutes.

3. Remove from flame. Strain liquid and reserve. Shell and devein prawns.

4. Chop onion finely. Crush garlic and chop deveined prawns finely.

5. In a large saucepan, heat butter.

6. Add onion, carrot and garlic and fry on medium flame for 3 minutes.

7. Add prawn stock, basil, chicken cube, salt, and tomato puree. Bring to a boil, lower heat and simmer uncoverd for 5 minutes.

8. Remove from flame and blend in batches in a mixie until smooth.

9. Return to flame.

10. In a bowl, mix flour and 1/3 cup water into a smooth paste. Add to soup, stirring constantly. Bring to a boil and allow soup to thicken.

11. Lower heat and stir in cream and half the prawns. Heat gently for 5 minutes without allowing the soup to boil.

12. Serve hot garnished with remaining prawns.

Tip: Freeze fresh fish or shrimp in cold water to retain freshness and lessen odor when cooking.

Grilled Chicken

2009-08-15T02:17:00.002+07:00

Ingredients:

450 gms Boneless Chicken
1 tbsp Oil
1 tsp Salt
Mixed salad
150 ml Curd
Lime wedges
1 tsp Garlic pulp
1 tsp Ginger pulp
1 tsp Chilli powder
4 tbsp Lemon juice
1 Onion, cut into rings
¼ tsp Turmeric powder
1 tbsp chopped Coriander leaves

Method:

1. In a medium bowl, mix together the chicken pieces, ginger, garlic, chilli powder, turmeric, salt, curd, lemon juice and fresh coriander and leave to marinate for at least 2 hours.

2. Place on a grill (broiler) tray or in a flameproof dish lined with foil and baste with the oil.

3. Preheat the grill to medium. Grill (broil) the chicken for 15-20 minutes until cooked, turning and basting 2-3 times.

4. Serve with the onion rings, lime wedges and mixed salad.

Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

Grilled Egg Sandwich

2009-08-15T02:01:00.001+07:00

Ingredients:

4 boiled Eggs
100 gms Butter
50 ml Mayonnaise
20 gms fried Onion
3 Green Chilli, chopped
8 slices Sandwich bread
1 Spring Onion, chopped
50 gms Tomato, chopped
50 gms Capsicum, chopped
Salt and Black Pepper to taste
Coriander leaves, chopped fine

Method:

1. Mix egg and all the chopped vegetables with mayonnaise, fried onion, coriander leaves and seasoning.

2. Butter the bread slices on both sides.

3. Put the filling on four slices and cover with the remaining four.

4. Grill on high till golden.

Tip: Fresh eggs have a rough and chalky shell. Old eggs are smooth and shiny.

Spicy Omelets

2009-08-15T01:52:00.001+07:00

Ingredients:

2 tbsp Oil
1 Green Chilli
1 boiled Potato
2 Eggs, beaten
½ tsp Garlic pulp
1 chopped Onion
1 chopped Tomato
½ tsp Cumin powder
25 gms cooked Peas
Salt and Black Pepper
Few Coriander leaves
25 gms grated Cheese

Method:

1. Heat the oil in a frying pan and fry all the ingredients except eggs and cheese until well blended but the tomato and potato are firm. Season to taste.

2. Increase the heat and pour in the beaten eggs. Reduce the heat, cover and cook until the bottom layer is brown.

3. Sprinkle with the grated cheese. Place under a hot grill (broiler) and cook until the egg sets and the cheese has melted.

Tip: Hard Boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of the hot water.

Chicken Roll

2009-08-15T01:46:00.002+07:00

Ingredients:

2 Eggs
Salt to taste
A chopped Onion
A chopped Tomato
1 tsp Garam Masala
Chilli powder to taste
1 tsp of Ginger-Garlic paste
Few Tortillas or left over chapatis
A cup of cooked boneless Chicken

Method:

1. In a pan heat oil and fry the onions.

2. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.

3. Then add the tomatoes and the chicken.

4. Fry well, add the garam masala, salt and chilli powder. Fry this till done.

5. Now in a bowl beat the eggs, season with salt.

6. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.

7. On top of the chicken you can add a few chopped onions, cilantro and a dash of lime.

8. Roll it up and serve hot with ketchup.

Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

Chicken on Chips

2009-08-15T01:43:00.001+07:00

Ingredients:

½ tsp Cumin
½ tsp Ajwain
1 tbsp Olive oil
24 corn Tortillas
Coriander leaves
2 tbsp Tomato paste
½ cup Onion, chopped
2 Green Chilli, chopped
2 cups Cooked Chicken
1½ cups shredded Cheese
1 tbsp White wine vinegar
Coriander-Avocado Cream

Method:

1. In a 2 ½- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes.

2. Add cumin seeds and ajwain; stir until fragrant, about 30 seconds.

3. Add chillies, tomato paste, vinegar, and ½ cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.

4. Arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tbsp chicken mixture on top.

5. Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter.

6. Top each with 1 tsp Coriander-Avocado Cream and garnish with coriander leaves. Serve warm.

Coriander-Avocado Cream

7. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tbsp sour cream, 1 tbsp finely chopped fresh coriander leaves, 2 tsp lime juice, and 2 tsp milk.

8. Add salt to taste. Makes about ½ cup.

Tip: Before roasting a chicken store in the refrigerator for 24 hours for richer flavor.

2009-08-15T01:30:00.002+07:00

Ingredients:

1 cup mashed Potatoes
¼ cup chopped Onion
6 Big Bread slices
Salt to taste
1 tsp Kasoori Methi
¼ tsp Garam Masala
¼ tsp Mango powder
1 Green Chilli, chopped
¼ tsp Turmeric powder
¼ tsp Red Chilli powder
Vegetable oil as required

Method:

1. Mix mashed potatoes, chopped onion, green chilli, red chilli powder, turmeric powder, garam masala, mango powder, fenugreek leaves and salt. Knead to make a smooth dough.

2. Divide this mixture into 6 equal parts.

3. Soak bread slice in water and then squeeze out the water by pressing the bread slice (flat) between the palms.

4. Take one part of the potato mixture and put it in the centre of the bread slice and seal all its edges. Gently roll it between your palms to give it an elongated shape. Ensure that the potato mixture is completely covered with the bread slice.

5. Similarly make all the six bread rolls.

6. Heat oil in a deep frying pan on high. Reduce the heat.

7. Deep fry the bread rolls until golden brown. Serve hot with chutney or chilli sauce.

Tip: To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.

Colocasia Kebabs

2009-08-15T01:06:00.005+07:00

Ingredients:

½ tsp Salt
1 Clove
250 gms Arbi
¼ tsp Khuskhus
½ tsp Cashewnuts
A few Rose Petals
1 Black Cardamom
½ tsp Onion, browned
¼ tsp Black Peppercorns
A pinch of Turmeric powder
½ tsp Cardamom-Mace powder
Salt to taste
Ghee for basting

Method:

1. Boil arbi with turmeric, and salt and keep aside.

2. Make a paste of rose petals, cashewnuts, poppy seeds and browned onion.

3. Make a powder of clove, peppercorns, black cardamom and cardamom-mace powder.

4. Grind colocasia with the above mentioned paste, add the spice mixture and check for seasoning.

5. Put the mixture on skewers, baste with ghee and cook on a charcoal grill till done.

6. Serve hot.

Tip: Add a pinch of salt to the oil while frying pakodas or koftas and you will use up less oil.

Baked Beef Stew

2009-08-14T23:58:00.005+07:00

INGREDIENTS

2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, brown the stew meat; drain and set aside.
In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
Cover and bake for 2 hours, or until meat and vegetables are tender.

Garlic Chicken Fried Chicken

2009-08-14T22:21:00.004+07:00

INGREDIENTS

2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

DIRECTIONS

In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

FOOTNOTES

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.