Wednesday 10 August 2011

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 13 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.


Tuesday 9 August 2011

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.