Fried Chicken

Ingredients :-

2 lb. chicken thighs/drumsticks

1 tsp. onion powder

1 tbsp. ginger paste

1 tbsp. garlic paste

1 tsp. chilli powder

Salt and pepper to taste

2 tbsp. oil

Procedure :- 

Mix the chicken, onion powder, ginger, garlic, salt, pepper and chilli powders and keep aside for a few hours in the refrigerator. Heat oil in a frying pan and fry chicken until browned on both sides and serve hot

MEXICAN FRUIT CAKE

Ingredients :-

--CAKE:--

2 c. sugar

2 c. flour

2 tsp. baking soda

2 eggs

1 c. pecans, chopped

1/3 c. oil

1 (15 oz.) can crushed pineapple

--ICING:--

1 (8 oz.) cream cheese

2 c. confectioners sugar

1 stick oleo

1 tsp. vanilla 

Procedure :- 

Mix all ingredients in large mixing bowl. Stir by hand until completely mixed. Pour into greased and floured 13 x 9 inch baking pan or dish. Bake 40 to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish. ICING: Mix together. Ice when cake is cool.

Peas Pulao

Ingredients :-

1 1/4 cup uncooked rice (approximately 250 grams)

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. each cumin and mustard seeds

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

For the peas:

Ingredients:

1 lb. shelled green peas

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin seeds

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Procedure :- 

Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour.

While the rice is cooking, heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds, together with ginger and garlic, for five minutes. Add green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

When the rice is done, mix the peas and garnish with cilantro/coriander leaves.

Pizza Joes

Ingredients :-

2 lb lean (at least 80%) ground beef

2 medium onions, chopped (about 1 cup)

½ cup chopped green bell pepper

(½ medium)

2 jars (14 oz each) pizza sauce

1 package (3.5 oz) sliced pepperoni,

chopped (about ¾ cup)

1 teaspoon dried basil leaves

½ teaspoon dried oregano leaves

18 sandwich buns, split

2 cups shredded mozzarella cheese (2 oz)

Procedure :- 

In 12-inch skillet, cook ground beef and onions over

medium-high heat 5 to 7 minutes, stirring frequently, until

beef is thoroughly cooked; drain.

Spray 3½- to 4-quart slow cooker with cooking spray.

Spoon beef mixture into slow cooker. Stir in bell pepper,

pizza sauce, pepperoni, basil and oregano.

Cover; cook on Low heat setting 4 to 6 hours.

To assemble sandwiches, spoon about 1⁄3 cup beef

mixture onto bottom half of each bun. Top each with scant

2 tablespoons cheese. Cover with top halves of buns.

Smoky Three-Bean Chili

Ingredients :-

1 tablespoon oil

2 medium stalks celery, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

1 medium onion, chopped (½ cup)

2 cloves garlic, minced

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz) spicy chili beans, undrained

1 can (15 oz) kidney beans, drained, rinsed

1 can (15 oz) black beans, drained, rinsed

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon finely chopped chipotle

chile in adobo sauce (from 7 or 11-oz can)

½ teaspoon adobo sauce

(from can of chipotle chiles)

Procedure :- 

In large saucepan or Dutch oven, heat oil over

medium-high heat. Cook celery, bell pepper, onion

and garlic in oil 3 minutes.

Stir in all remaining ingredients. Heat to boiling.

Reduce heat; cover and simmer 30 to 40 minutes or

until vegetables are tender and flavors are blended,

stirring occasionally. If desired, top individual

servings with crushed tortilla chips and sliced

green onions.

Triple-Chocolate Cookies

Ingredients :-

4 ounces unsweetened chocolate -- chopped roughly

12 ounces semisweet chocolate -- chopped roughly

4 tablespoons unsalted butter

1/2 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

4 eggs

2 cups sugar

1 tablespoon dark rum

1 teaspoon vanilla extract

2 cups chocolate chips

2 cups chopped walnuts

Procedure :- 

Fill a shallow pan with 1-1/2 inches water; bring to a boil over medium heat.

Place chocolates and butter in a 2-quart metal mixing bowl. Place bowl in the

shallow pan of boiling water and turn off heat. Stir to mix chocolates and butter

while they melt.

Sift together flour, baking powder, baking soda, and salt onto a piece of

aluminum foil or parchment paper.

Beat eggs, sugar, rum, and vanilla into melted chocolate mixture until mixture

thickens. Stir in sifted flour mixture and combine thoroughly. Stir in chocolate

chips and walnuts. Let mixture sit until easy to shape (5 to 10 minutes); it will be

sticky.

Place dough on a sheet of aluminum foil about 18 inches long and roll into a

log 2 inches in diameter. (For a more elegant cookie, roll 2 cylinders each about

1 inch in diameter.) Wrap carefully and chill overnight.

Preheat oven to 350 degrees F. Line baking sheets with aluminum foil. Slice

cookie dough with a hot knife. Place slices on foil. Bake until cracks form on top

of cookies and surfaces appear dry; interiors of cookies as seen through cracks

will be moist (10 to 12 minutes). Let cool 5 minutes on baking sheets before

removing to a wire rack to finish cooling.

Apple−Cheese Ice Cream

Ingredients :-

5 cooking apples, peeled and cored

2 cups cottage cheese, divided

1 cup half−and−half, divided

1/2 cup apple butter, divided

1/2 cup granulated sugar, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 eggs

Procedure :- 

Chop apples into 1/4−inch dice; set aside.

In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half−and−half, 1/4 cup apple butter, 1/4 cup sugar, cinnamon, cloves and one egg. Blend until smooth. Pour into a large bowl.

Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previously pureed mixture. Stir in chopped apples. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

Potato Salad

Ingredients :-

2 pounds russet potatoes

1 cup mayonnaise

4 teaspoons sweet pickle relish

4 teaspoons sugar

2 teaspoons minced white onion

2 teaspoons prepared mustard

1 teaspoon vinegar

1 teaspoon minced celery

1 teaspoon diced pimentos

1/2 teaspoon shredded carrot

1/4 teaspoon dried parsley

1/4 teaspoon pepper

dash salt

Procedure :- 

Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them. While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours.

Original Iced Coffee

Ingredients :-

1/4 c Coffee; instant, regular or decaffeinated

1/4 c Sugar or low calorie sweeten

1 l Milk; cold

Procedure :- 

Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.

Chickpeas & Salsa

Ingredients :-

1 (12 oz.) packet chopped onions

1 tsp. minced ginger

1 tsp. garlic powder

2 lb. boiled chickpeas ( two cans, approximately)

1/2 lb. cooked potatoes, cubed (optional)

1 tsp. turmeric powder

2 tbsp. chunky salsa ( mild or medium according to preferences)

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Procedure :- 

Heat oil in a heavy bottomed saucepan and fry the chopped onions and minced ginger for five minutes, then add boiled chickpeas, cooked potato cubes ( if desired), turmeric powder, salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

CHOCOLATE CHIP CAKE

Ingredients :-

1 yellow cake mix

2 boxes instant chocolate pudding

1 c. oil

1 c. water

1 tsp. vanilla

4 eggs

1 (12 oz.) pkg. chocolate chips

Chopped nuts, if desired

Procedure :- 

Mix all of above items in large bowl. Stir with a wooden spoon. Pour into greased and floured bundt pan. Bake at 325 degrees for 50 to 60 minutes.

Canadian Coffee

Ingredients :-

¼ c Maple syrup; pure

½ c Rye whiskey

3 c Coffee; hot, black, double strength

Topping:

¾ c Whipping cream

4 ts Maple syrup; pure

Procedure :- 

 

Topping: Whip cream with maple syrup just up until soft mounds; set aside.

Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour

in coffee to 1 inch of top; spoon topping over coffee.

Broccoli Potato Curry

Ingredients :-

1 lb. broccoli florets

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin seeds

1 tomato, diced

1 potato, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Procedure :- 

Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with tomato, ginger and garlic, for five minutes. Add potato, broccoli florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Banana and White Chocolate Ice Cream

Ingredients :-

3 cups whipping cream, divided

1 cup half−and−half

3/4 cup granulated sugar

4 large eggs

8 ounces white chocolate, melted

1 1/2 pound (about 4) very ripe bananas

3 tablespoons fresh lemon juice

Procedure :- 

Bring 1 cup cream, half−and−half and sugar to simmer in heavy medium saucepan, stirring

occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil.

Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream.

Refrigerate until cold.

Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to

ice cream maker and process according to manufacturer's instructions.

Note :-   

This Recipe Makes 5 cups

Makes 5 cups

Arabian Coffee

Ingredients :-

1/2 litre (about 1 pint) water

3 tablespoons coffee

3 tablespoons (or more) sugar

1/4 teaspoon cinnamon

1/4 teaspoon Cardamom

1 teaspoon vanilla or vanilla sugar

Procedure :- 

Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.