tag:blogger.com,1999:blog-23029321467150371682024-02-20T16:15:42.753-08:00Indian Recipes. World Recipes. Healthy RecipesRecipe Of The Day. Indian Recipes. World Recipes. Healthy Recipes. Chefs Favorite. Top 10 Recipes. Seasonal Recipes. Festival Recipes. Menu Of The WeekAnonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-2302932146715037168.post-18097656307357917752017-10-25T06:35:00.000-07:002017-10-25T06:35:13.715-07:00Fried Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RVZhKLWvqjcLfUI2VGkzfLKHr53PIu13-KbFhuQRy-E5pCqxDh-NuSPKm2QYxgeNzCAtnM57xsrS3igwMRWY9qZLdqch-Jn1PD3TqZzwXZ0j0TE2xddWx7btERoq_fCdHF0-6YvvyrU/s1600/dsc_0111.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632532705505214418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RVZhKLWvqjcLfUI2VGkzfLKHr53PIu13-KbFhuQRy-E5pCqxDh-NuSPKm2QYxgeNzCAtnM57xsrS3igwMRWY9qZLdqch-Jn1PD3TqZzwXZ0j0TE2xddWx7btERoq_fCdHF0-6YvvyrU/s400/dsc_0111.jpg" style="cursor: hand; cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Ingredients:<br />
Chicken - 1 kg<br />
Red Chilli Powder - 1/2 tsp<br />
Turmeric Powder - 1 tsp<br />
Salt to taste<br />
Ginger Paste - 3 tbsp<br />
Garlic Paste - 6 tsp<br />
Groundnut Oil - 1/2 cup<br />
Tamarind - 5 tsp<br />
Curry Leaves - 12<br />
Onions - 1/2 cup, chopped<br />
Tomatoes - 1/2 cup, chopped<br />
Green Cardamom Powder - 1/2 tsp<br />
Coriander Powder - 1/2 tsp<br />
Clove Powder - 1/4 tsp<br />
Cinnamon Powder - 1/4 tsp<br />
Black Pepper - 1/2 tsp, pounded<br />
Lemon Juice - 3 tsp<br />
Coriander Leaves - 4 tsp, chopped<br />
<br />
Method:<br />
1. Clean the chicken, debone and cut into 1 1/2 inch cubes.<br />
2. Mix red chilli powder, turmeric powder and salt with half the ginger and garlic pastes.<br />
3. Rub this marinade on the chicken pieces and keep aside for 30 minutes.<br />
4. Heat oil in a kadai.<br />
5. Add the marinated chicken and saute over medium heat until evenly light brown.<br />
6. Remove the chicken and reserve the oil.<br />
7. Soak the tamarind in 5 tsp water for 10 minutes.<br />
8. Mash well.<br />
9. Squeeze out the extract and discard pulp.<br />
10. Reheat the reserved oil, add the curry leaves and stir over low heat for 30 seconds.<br />
11. Add onions and saute until light brown.<br />
12. Add the remaining ginger and garlic pastes.<br />
13. Stir for a minute. Add tomatoes and stir.<br />
14. Cook till the fat appears on the sides of the pan.<br />
15. Add the cardamom, coriander, clove and cinnamon powders and stir for a minute.<br />
16. Stir in the tamarind and cook for 5 minutes.<br />
17. Add the chicken pieces and simmer for 8 to 10 minutes.<br />
18. Add 1 cup water and bring to a boil.<br />
19. Reduce to medium heat and cook, stirring constantly, until the moisture has evaporated and the sauce coats the chicken pieces.<br />
20. Sprinkle with pepper and lemon juice.<br />
21. Remove to a flat dish.<br />
22. Garnish with green coriander.<br />
23. Serve with rotis, naans, parathas or chappathis</div>
Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-65321815556679720362014-12-24T04:48:00.001-08:002014-12-24T04:48:44.125-08:00Vodka & Red Bull Christmas Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Vodka & Red Bull Christmas Cake<br />
-------------------------------------------<br />
Ingredients:<br />
-----------------<br />
1 cup of water<br />
1 tsp baking soda<br />
flour<br />
1 cup of sugar<br />
1 tsp salt<br />
1 cup of brown sugar<br />
lemon juice<br />
4 large eggs<br />
nuts<br />
1 bottle Vodka<br />
1 can of red bull<br />
2 cups of dried fruit<br />
<br />
Method:<br />
--------------<br />
Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and mix with a little red bull & drink. Repeat.<br />
<br />
Turn on the electric mixer. Beat one cup of butter in a large, fluffy bowl. Add one teaspoon of sugar. Beat again.<br />
<br />
At this point it’s best to make sure the vodka is shtill OK. Flavour with red bull to taste. Try another cup…. just in case turn off the mixerer.<br />
<br />
Break 2 leggs and add to the bowl and chuckin the cup of dried fruit.<br />
<br />
Pick fruit off floor.<br />
<br />
Mix on the turner.<br />
<br />
If the fried druit gets stuck in the beaterers pry it loose with a screwscriver.<br />
<br />
Sample the vodka to check for tonsisticity - flavour with a little Bed Rull.<br />
<br />
Next, sift two cups of salt. Or something.<br />
<br />
Throw a pinch of Bed Rull over your shoulder.<br />
<br />
Pick up the can, mop the floor.<br />
<br />
Check the vodka.<br />
<br />
Now shift the lemon juice and strain your nuts.<br />
<br />
Add one table.<br />
<br />
Add a spoon of sugar, or whatever you can find.<br />
<br />
Turn the cake tin 360 degrees and try not to fall over.<br />
<br />
Don’t forget to beat off the turner.<br />
<br />
Finally, throw the bowl through the window, finish the vodka and fall into bed.<br />
<br />
CHERRY MISTMAS!</div>
Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-19240680849024135152014-12-24T04:38:00.002-08:002014-12-24T04:38:40.998-08:00Super Healthy Chicken Tikka Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bYTTxQpngzlO6pdcn2QNNy3iiEjxRHmI5dcHWas_nBECgNHi279-fRIpHOXNCe2HYufmBF8EGJLlx_5ReX8fsUSJBtnEjS9OLBZls23Sy4NQec9L9q-y4bwJTbovMrLr8Ww6-R99MgU/s1600/dreamstime_chicken_tikka_masala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bYTTxQpngzlO6pdcn2QNNy3iiEjxRHmI5dcHWas_nBECgNHi279-fRIpHOXNCe2HYufmBF8EGJLlx_5ReX8fsUSJBtnEjS9OLBZls23Sy4NQec9L9q-y4bwJTbovMrLr8Ww6-R99MgU/s1600/dreamstime_chicken_tikka_masala.jpg" height="271" width="400" /></a></div>
<br />
Fast food without the guilt!<br />
<br />
ingredients<br />
<br />
4 x 140g skinless chicken breasts, cut into chunks<br />
Juice of 1 lime<br />
140g fat free natural yogurt<br />
1-2 drops of red food colouring (optional)<br />
5 tbsp tikka curry powder<br />
Salt and freshly ground black pepper<br />
Low calorie cooking spray<br />
1 onion, peeled and grated<br />
4 garlic cloves, peeled and crushed<br />
2.5cm piece root ginger, grated<br />
1 red chilli, deseeded and chopped<br />
1 tsp each of ground cinnamon and ground cumin<br />
6 level tbsp tomato purée<br />
5 tbsp fat free natural fromage frais<br />
Boiled rice and vegetables such as carrots and cabbage, to serve<br />
method<br />
<br />
Place the chicken in a bowl. Mix the lime juice with the yogurt, food colouring, if using, and 3 tbsp of the tikka curry powder. Season and pour over chicken. Toss to coat the chicken, cover and marinate in the fridge for 2-3 hours (or overnight if time permits).<br />
Heat a frying pan sprayed with low calorie cooking spray. Add the onion and fry for 5-6 minutes. Add the garlic, ginger, red chilli, cinnamon, cumin and remaining curry powder and fry for 2-3 minutes. Stir in the tomato purée and 250ml of water. Bring to the boil, reduce the heat and simmer for 12-15 minutes stirring often.<br />
Meanwhile, thread the chicken onto eight metal skewers, spray with low calorie cooking spray and grill under a medium heat for 12-15 minutes, turning once or twice, until cooked through. Remove the chicken from the skewers and stir into the sauce. Take the sauce off the heat, stir in the fromage frais and keep warm.<br />
Delicious served with boiled rice and vegetables of your choice.<br />
<br />
ingredients<br />
4 x 140g skinless chicken breasts, cut into chunks<br />
Juice of 1 lime<br />
140g fat free natural yogurt<br />
1-2 drops of red food colouring (optional)<br />
5 tbsp tikka curry powder<br />
Salt and freshly ground black pepper<br />
Low calorie cooking spray<br />
1 onion, peeled and grated<br />
4 garlic cloves, peeled and crushed<br />
2.5cm piece root ginger, grated<br />
1 red chilli, deseeded and chopped<br />
1 tsp each of ground cinnamon and ground cumin<br />
6 level tbsp tomato purée<br />
5 tbsp fat free natural fromage frais<br />
Boiled rice and vegetables such as carrots and cabbage, to serve<br />
method<br />
Place the chicken in a bowl. Mix the lime juice with the yogurt, food colouring, if using, and 3 tbsp of the tikka curry powder. Season and pour over chicken. Toss to coat the chicken, cover and marinate in the fridge for 2-3 hours (or overnight if time permits).<br />
Heat a frying pan sprayed with low calorie cooking spray. Add the onion and fry for 5-6 minutes. Add the garlic, ginger, red chilli, cinnamon, cumin and remaining curry powder and fry for 2-3 minutes. Stir in the tomato purée and 250ml of water. Bring to the boil, reduce the heat and simmer for 12-15 minutes stirring often.<br />
Meanwhile, thread the chicken onto eight metal skewers, spray with low calorie cooking spray and grill under a medium heat for 12-15 minutes, turning once or twice, until cooked through. Remove the chicken from the skewers and stir into the sauce. Take the sauce off the heat, stir in the fromage frais and keep warm.<br />
Delicious served with boiled rice and vegetables of your choice.<br />
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-64707969506930790652014-05-20T06:49:00.001-07:002014-05-20T06:49:53.286-07:00Lasagna / Lazania<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients<br />
<br />
1 pound of sweet Italian sausage<br />
1 pound of ground beef<br />
1/2 cup of chopped onions<br />
2 cloves of garlic chopped<br />
1 (28 ounce) can of crushed tomatoes<br />
2 (8 ounce) cans of tomato sauce<br />
2 (6 ounce) cans of tomato paste<br />
1/2 Cup of Water<br />
2 tablespoons white sugar<br />
1 teaspoon fennel seed<br />
2 teaspoons fresh Basil leaves chopped<br />
4 tablespoons fresh Italian parsley chopped<br />
1 teaspoon salt<br />
1 teaspoon Italian Seasoning<br />
1/2 teaspoon ground pepper<br />
23 ounces of ricotta cheese.<br />
1/2 teaspoon fresh grated nutmeg<br />
1 egg<br />
1 pound shredded mozzarella cheese<br />
1 cup grated Parmesan cheese<br />
12 lasagna noodles<br />
–Serves 12 people–<br />
<br />
Start with the following in a pot:<br />
<br />
1 pound (450 g) of sweet Italian sausage<br />
1 pound (450 g) of ground beef<br />
1/2 cup (120 mL) of chopped onions<br />
2 cloves of garlic chopped<br />
<br />
The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.<br />
<br />
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.<br />
<br />
Add the following:<br />
<br />
1 (28 ounce) (784 g) can of crushed tomatoes<br />
2 (8 ounce) (230 g) cans of tomato sauce<br />
2 (6 ounce) (168 g) cans of tomato paste<br />
1/2 (120 mL) cup of water<br />
<br />
Gently stir this into the cooking meat.<br />
<br />
Add the following:<br />
<br />
2 tablespoons (30 mL) white sugar<br />
1 teaspoon (5 mL) fennel seed<br />
2 teaspoons (10 mL) fresh Basil leaves chopped<br />
2 tablespoons (30 mL) fresh Italian parsley chopped<br />
1 teaspoon (5 mL) salt<br />
1 teaspoon (5 mL) Italian Seasoning<br />
1/2 teaspoon (2.5 mL) ground pepper<br />
<br />
Gently stir these seasoning into the sauce.<br />
<br />
No 1 Best Lasagna Recipe<br />
Dec 27<br />
Lasagna Guy5 Top Lasagna Recipes, Best Lasagna Recipes, More Lasagna Recipes beef, best lasagna recipe, cheese, food tv, italian, italian recipe, lasagna recipe, recipe, sausage 389 Comments<br />
<br />
I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article. I know you won’t be disappointed with my Best Lasagna Recipe!<br />
Click Here to Print No 1 Lasagna Recipe & Grocery List<br />
<br />
Start with the following in a pot:<br />
<br />
1 pound (450 g) of sweet Italian sausage<br />
1 pound (450 g) of ground beef<br />
1/2 cup (120 mL) of chopped onions<br />
2 cloves of garlic chopped<br />
<br />
The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.<br />
<br />
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.<br />
<br />
Add the following:<br />
<br />
1 (28 ounce) (784 g) can of crushed tomatoes<br />
2 (8 ounce) (230 g) cans of tomato sauce<br />
2 (6 ounce) (168 g) cans of tomato paste<br />
1/2 (120 mL) cup of water<br />
<br />
Gently stir this into the cooking meat.<br />
<br />
Add the following:<br />
<br />
2 tablespoons (30 mL) white sugar<br />
1 teaspoon (5 mL) fennel seed<br />
2 teaspoons (10 mL) fresh Basil leaves chopped<br />
2 tablespoons (30 mL) fresh Italian parsley chopped<br />
1 teaspoon (5 mL) salt<br />
1 teaspoon (5 mL) Italian Seasoning<br />
1/2 teaspoon (2.5 mL) ground pepper<br />
<br />
Gently stir these seasoning into the sauce.<br />
<br />
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.<br />
<br />
I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.<br />
<br />
Soak 12 lasagna noodles.<br />
<br />
The lasagna noodles need to be soaked in hot tap water for 15 minutes.<br />
<br />
While the noodles are soaking you can make the cheese filling.<br />
<br />
Put the following in a mixing bowl:<br />
<br />
23 ounces (644 g) of ricotta cheese.<br />
1/2 teaspoon (2.5 mL) fresh grated nutmeg<br />
<br />
Grate fresh nutmeg over the Ricotta cheese.<br />
<br />
Add the following:<br />
<br />
1 egg<br />
2 tablespoons (30 mL) fresh Italian parsley chopped<br />
<br />
Mix these ingredients together with a spoon<br />
<br />
Now we start building the lasagna layers.<br />
<br />
Use a 9×13 inch baking pan.<br />
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.<br />
<br />
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.<br />
<br />
Lay 6 noodles across the layer of sauce.<br />
<br />
Spread half of the ricotta cheese mixture over the layer of noodles.<br />
<br />
Spread 1/2 of the mozzarella cheese over the ricotta layer.<br />
Sprinkle half of the Parmesan cheese over the mozzarella layer<br />
<br />
Spread 2 cups (480 mL) of meat sauce over the cheese layer<br />
Lay down the next layer of noodles<br />
Spread the remaining ricotta mixture over noodles<br />
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna<br />
Put the last layer of meat sauce on the cheeses<br />
Sprinkle the remaining cheese on top.<br />
<br />
It should look similar to the picture above.<br />
<br />
Cover with foil<br />
Bake in preheated oven at 350 F (177 C) for 25 minutes<br />
Remove foil and bake uncovered for another 25 minutes.<br />
<br />
Remove from oven and allow to cool for approximately 15 minutes.<br />
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-51318727245864844732014-04-09T07:00:00.002-07:002014-04-09T07:00:40.394-07:00Chicken 65 Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Chicken 65 Recipe<br />
<br />
Prep time: 10 min<br />
Cook time: 30 min<br />
Yield: 4<br />
Main Ingredients:<br />
Ingredients<br />
<br />
Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)<br />
Oil for deep frying<br />
Yogurt - a little less than 1/2 cup (perugu/curd)<br />
Salt to taste<br />
Turmeric powder - 1/4 tsp<br />
Red chili powder - 1/2 tsp<br />
Coriander powder - 1/4 tsp<br />
For Marinade:<br />
Turmeric powder - large pinch<br />
Red Chili powder - 1 tsp<br />
Black pepper powder - 1/4 tsp<br />
Ginger garlic paste - 1 tsp<br />
Lemon juice - 1/2 tbsp<br />
Salt to taste<br />
To coat chicken that has been marinated:<br />
Egg - 1<br />
Cornflour - 1 1/2 tbsp<br />
Rice flour - 1/2 tbsp<br />
For Tempering/poppu/tadka:<br />
Cooking oil - 1/2 tbsp<br />
Curry leaves - 1 sprg<br />
Garlic - 2 cloves, minced (optional)<br />
Ginger - 1/2", minced<br />
Green chilies - 4-5, slit length wise<br />
Method<br />
<br />
Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.<br />
In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.<br />
After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.<br />
Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.<br />
Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.<br />
Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.<br />
Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.<br />
Remove onto a serving plate. Garnish with coriander leaves.</div>
Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-23985947653278326842014-03-18T08:19:00.002-07:002014-03-18T08:19:24.784-07:00Creme Caramel Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients:<br />
<br />
½ quart milk<br />
4 tablespoons sugar<br />
4 large eggs<br />
2-3 drops vanilla extract<br />
5 tablespoons sugar - for coating the baking pan<br />
<br />
Preparation:<br />
<br />
In a pot simmer milk on medium-low heat adding 4 tablespoons sugar and vanilla and stirring continuously until the sugar is melted. Simmer the milk for an additional 1-2 minutes.<br />
In a flan pan heat on the stove top the 5 tablespoons of sugar until the sugar becomes golden brown and liquid. Tilt the form to cover evenly the bottom and the sides with gold caramel sugar.<br />
Put the 4 eggs in a bowl. Mix the egg whites with the yolks by stirring slowly (not beating).<br />
Pour slowly the milk over the eggs, stirring the composition.<br />
Pour the egg mixture in the flan form and cover it with aluminum foil.<br />
Put the form into a bigger pot with hot water (the water must be at the same level with the flan composition).<br />
Preheat the oven at 400- 425F. Bake for 45 minutes.<br />
Let it cool slightly and invert carefully on a serving plate. Be careful to separate the edges with a knife before inverting and choose a serving plate that is a bit deep to hold the caramel sauce.</div>
Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-53364093642888301342014-03-04T19:10:00.002-08:002014-03-04T19:10:23.395-08:00Canja { Brazilian Chicken Soup }<div dir="ltr" style="text-align: left;" trbidi="on">
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"This is a meaty Brazilian chicken soup made with rice, carrots, tomatoes and diced ham."<br />
<br />
Ingredients:<br />
--------------------<br />
3 pounds boneless, skinless chicken meat<br />
1 onion, chopped<br />
6 cups chicken stock<br />
1/4 cup long-grain white rice<br />
3/4 cup tomato - peeled, seeded and chopped<br />
1/2 cup chopped carrots<br />
salt to taste<br />
ground black pepper to taste<br />
3/4 cup diced ham<br />
1 tablespoon chopped fresh parsley<br />
<br />
Directions:<br />
----------------------<br />
1. To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.<br />
<br />
2. Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.<br />
<br />
3. When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.</div>
Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-84016124174849489302014-03-04T18:58:00.002-08:002014-03-04T18:58:55.947-08:00Rice with Duck (Arroz con Pato)<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients<br />
4 duck legs and thighs<br />
2 cans beer<br />
½ cup vegetable oil<br />
1 cup red onion, chopped<br />
4 garlic cloves, chopped<br />
½ cup ají mirasol paste<br />
1 teaspoon ground turmeric<br />
1 teaspoon ground cumin<br />
1 cup cilantro leaves<br />
1 cup spinach leaves<br />
8 cups duck stock<br />
Salt and pepper<br />
3 cups long grain white rice<br />
1 red bell pepper, diced<br />
1 cup green peas<br />
Salsa Criolla<br />
<br />
<br />
<br />
Instructions<br />
Combine duck legs with a can of beer in a bowl, cover and refrigerate for at least 8 hours. Take the legs out of the marinade before cooking and dry the pieces with paper towels.<br />
In a saucepan, heat the oil over medium heat, add the duck, and sear until golden. Transfer to a plate, cover the pieces, and keep warm. In the same pan, add the chopped onion and garlic, cooking for 10 minutes over medium heat. Add ají mirasol, turmeric, and cumin, stir and cook for 10 more minutes.<br />
In the meantime, process cilantro and spinach leaves in a blender, with ½ cup water until very smooth. Add to the saucepan, together with the duck stock, the other beer, and the reserved seared duck. Season with salt and pepper, cover tightly, turn the heat to low and cook for 1 ½ hours or until the duck is loosening from the bone. Taste for seasoning. Transfer to a bowl with some of the liquid.<br />
Measure the liquid in the pan. You will need 4 ½ cups of this green and flavorful stock to cook the rice. Add the rice to the saucepan, along with the cooking stock, bell pepper, and green peas. Put the lid on, lower the heat, and cook for 20 minutes. Turn off the heat, and after 5 minutes, stir the rice with a fork.<br />
Serve the rice with a piece of duck on top, and salsa criolla on the side.<br />
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Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-31108756566523907922014-03-04T18:48:00.002-08:002014-03-04T18:48:24.959-08:00Eggnog Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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Original recipe makes 1 9-inch cake<br />
2 tablespoons white sugar<br />
3 tablespoons melted butter<br />
3 (8 ounce) packages cream cheese, softened<br />
1 cup white sugar<br />
1 cup graham cracker crumbs<br />
3 tablespoons all-purpose flour<br />
3/4 cup eggnog<br />
2 eggs<br />
2 tablespoons rum<br />
1 pinch ground nutmeg<br />
<br />
Preheat oven to 325 degrees F (165 degrees C).<br />
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.<br />
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.<br />
Preheat oven to 425 degrees F (220 degrees C).<br />
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.<br />
Bake in preheated oven for 10 minutes.<br />
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.</div>
Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-2531009364977135162014-02-20T04:14:00.001-08:002014-02-20T04:14:25.553-08:00 Papaya and dragon fruit salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients<br />
425g can seedless lychees in syrup, drained<br />
250ml double cream<br />
1 tbsp icing sugar<br />
2 papayas, seeds removed, sliced<br />
2 dragon fruit, peeled and sliced<br />
Juice of 1 lime<br />
1-2 ready-made meringues, crushed<br />
Method<br />
1. Whizz half the lychees to a purée in a food processor. Whip the cream to stiff peaks, then fold in the purée and sugar. Chill.<br />
2. Mix the remaining lychees and other fruit in a bowl. Dress with the lime juice, then serve in glass bowls with a spoonful of the lychee cream, garnished with meringue.<br />
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Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-69343042041035492222014-02-20T04:07:00.001-08:002014-02-20T04:07:15.755-08:00 Creamy Lemon Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients<br />
1 1/4 cups sweet biscuit crumbs<br />
1 cup cream<br />
1/4 cup fresh lemon juice<br />
2 teaspoons grated lemon rind (optional)<br />
3 teaspoons gelatine, dissolved in 1/4 cup boiling water<br />
3/4 cup caster sugar<br />
500g block PHILADELPHIA Cream Cheese, softened<br />
80g butter, melted<br />
Method<br />
COMBINE biscuit crumbs and butter and press into the base of a 20cm/8" springform pan; chill.<br />
BEAT PHILLY and sugar using an electric mixer until smooth. Beat in gelatine mixture until just combined. Add cream, lemon juice and rind and continue beating until smooth.<br />
POUR mixture into prepared base and refrigerate 3 hours or overnight.<br />
Hint<br />
For the perfect chilled cheesecake, mix the gelatine with the boiling water and set aside for 5 minutes before adding it to the PHILLY mix. Never add hot gelatine to a cold mixture as it sets into stringy lumps.<br />
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Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-91320579766533421362014-02-20T03:50:00.001-08:002014-02-20T03:50:16.467-08:00Roasted parsnip and Parmesan soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients<br />
750g medium-large parsnips<br />
2 tbsp extra-virgin olive oil<br />
50g Parmesan or Grana Padano, grated<br />
50g butter<br />
200g shallots, roughly chopped<br />
2 tbsp plain flour<br />
1.5 litres hot chicken stock<br />
4 tbsp double cream, plus extra to garnish<br />
1 tbsp snipped fresh chives<br />
40g bag parsnip crisps, to garnish<br />
Method<br />
1. Preheat the oven to 200°c/fan 180°c/gas 6. Cut the parsnips in half lengthways. Drop into a pan of boiling salted water, bring back to the boil and cook for 3 minutes, then drain.<br />
2. Put the parsnips into a roasting tin and toss with the olive oil. Arrange flat-side up and sprinkle with a little of the cheese. Roast for 30-35 minutes, until light golden. Remove and cut into chunky pieces.<br />
3. Melt the butter in a saucepan, add the shallots and cook gently for 10 minutes, until soft. Stir in the flour, then gradually add the stock and the parsnips. Bring to the boil, then cover and simmer for 10 minutes. Using a hand-held blender, blend until smooth, or transfer to a food processor, in batches, and whizz until smooth.<br />
4. Shortly before you’re ready to serve, return the soup to a pan and bring back to a gentle simmer for 5 minutes or until hot, then stir in the double cream, the rest of the cheese and season to taste.<br />
5. Ladle the soup into warmed bowls and garnish with another swirl of cream, snipped fresh chives and a few parsnip crisps.</div>
Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-22103663456506108692014-02-20T03:35:00.002-08:002014-02-20T03:35:44.494-08:00Mozzarella-stuffed risotto balls<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients<br />
400g fresh mushroom risotto<br />
½ x 150g pack Galbani mini mozzarella balls<br />
100g plain flour<br />
2 large free-range eggs, beaten<br />
130g ready-made lemon and pepper breadcrumbs<br />
Vegetable oil<br />
Lemon wedges and tomato salsa to serve<br />
Method<br />
1. Chop any large pieces of mushroom in the risotto. Drain the mozzarella balls. Press 1 ball into 1 tbsp risotto and shape to encase the cheese. Repeat to make 12 risotto balls.<br />
2. Put the flour, eggs and breadcrumbs onto 3 separate large plates. Roll the risotto balls in the flour, then the eggs and finally in the breadcrumbs. Put on a plate and chill for 30 minutes or overnight.<br />
3. Fill a medium pan with oil to 5cm, then heat until a cube of bread turns golden in 30 seconds. Fry the balls for 3-4 minutes until golden brown. Drain well on kitchen paper. Serve hot with lemon wedges to squeeze over and a tomato salsa dip.</div>
Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-64572524088434618872013-08-02T08:12:00.002-07:002013-08-02T08:12:52.811-07:00Chicken Noodle Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
4 skinless, boneless chicken breast halves<br />
6 ounces egg noodles<br />
1 (10.75 ounce) can condensed cream of mushroom soup<br />
1 (10.75 ounce) can condensed cream of chicken soup<br />
1 cup sour cream<br />
salt to taste<br />
ground black pepper to taste<br />
1 cup crumbled buttery round crackers<br />
1/2 cup butter<br />
<br />
<br />
Directions<br />
<br />
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.<br />
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.<br />
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.<br />
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.<br />
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Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-76973430350971527302013-08-02T08:09:00.004-07:002013-08-02T08:09:41.048-07:00Irish Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Serves:<br />
6-10<br />
Cooking Time:<br />
Preparation: 10 minutes<br />
Ingredients:<br />
8oz. cream cheese, soft<br />
16 oz. coconut, shredded<br />
2 lbs. confectioner's sugar<br />
3 tbs. vanilla extract<br />
Ground cinnamon for topping and garnish or melted chocolate<br />
Instructions:<br />
Mix together all of the ingredients, except the cinnamon, thoroughly.<br />
Roll into 1 to 1 & ½ inch balls (potatoes!)<br />
Roll in ground cinnamon, or melted chocolate according to taste!<br />
This classic recipe for Irish Potatoes has been a staple in the family for many years.<br />
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Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-46345806982867215632013-08-02T08:07:00.001-07:002013-08-02T08:18:25.599-07:00 Sweet Chilie Chicken Wraps<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #3e3f41; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><span style="font-size: 11px;">Ingredients:</span></span><br />
<span style="color: #3e3f41; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><span style="font-size: 11px;"><br /></span></span>
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b>Diced Chicken Cooked (either shredded or cut into cubes)</b></span><br />
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b>Bell Peppers (any kind)</b></span><br />
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b>Fresh mushrooms (cut up)</b></span><br />
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b>Tomatoe (diced)</b></span><br />
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b>Shredded Cheddar</b></span><br />
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b>Sweet Chilli Sauce (any kind)</b></span><br />
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b><br /></b></span>
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b>Mix all ingredients together in a skillet and heat until veggies are a bit soft and cheese is melted.</b></span><br />
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b><br /></b></span>
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b>Scoop into wrap, fold and enjoy--serve warm</b></span><br />
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b><br /></b></span>
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b>The sweet chilli sauce gives this wrap a bit of a kick. No measuring required, you can make as much of the filling or as little as you like. </b></span><br />
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b><br /></b></span>
<span style="color: yellow; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><b>You can add any other veggie you like as well </b></span></div>
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Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-22389230042993721822013-08-02T08:02:00.002-07:002013-08-02T08:02:59.005-07:00Pizza Dough<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients:<br />
<br />
3 cups all-purpose flour<br />
<br />
1 teaspoon salt<br />
<br />
1 tablespoon white sugar<br />
<br />
1 cup warm water (110 degrees F/45 degrees C)<br />
<br />
2 tablespoons vegetable oil<br />
<br />
1 (.25 ounce) package active dry yeast<br />
<br />
Directions:<br />
<br />
1. Bring a large pot of lightly salted water to a boil. Addziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a largeskillet, brown onion and ground beef over medium heat. Add spaghetti sauce, andsimmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Buttera 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese,sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remainingsauce mixture. Top with grated Parmesan cheese. 4.Bake for 30 minutes in thepreheated oven, or until cheeses are melted.<br />
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Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-2878730890718594312013-02-11T06:10:00.001-08:002013-02-11T06:10:58.338-08:00Mustard Potato Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients:<br />
<br />
2 cups diced peeled potatoes (about 1 lb.)<br />
1 recipe Old-Fashioned Egg Salad (below)<br />
1/4 cup mayonnaise<br />
1 teaspoon mustard<br />
1/2 teaspoon dried minced onion<br />
1/4 teaspoon salt<br />
lettuce leaves<br />
sliced radishes (optional)<br />
<br />
Old-Fashioned Egg Salad Ingredients:<br />
<br />
1/4 cup mayonnaise<br />
2 teaspoons lemon juice<br />
1 teaspoon dried minced onion<br />
1/4 teaspoon salt<br />
1/4 teaspoon pepper<br />
6 hard-cooked eggs, chopped<br />
1/2 cup finely chopped celery<br />
lettuce leaves or bread<br />
<br />
Directions:<br />
<br />
For egg salad:<br />
<br />
1. In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper.<br />
<br />
2. Stir in eggs and celery. Cover and chill.<br />
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<br />
For potato salad:<br />
<br />
1. In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool.<br />
<br />
2. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes.<br />
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3. Cover and chill.<br />
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Serve on lettuce leaves; garnish with radishes, if desired.<br />
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Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-45189768819757482802013-01-18T07:51:00.000-08:002013-01-18T07:54:54.588-08:00Skinny Chicken & Broccoli Alfredo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif;">Serves 4</span></div>
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<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><br /></span>
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<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">Ingredients:</span><br /><span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">Directions:</span><br /><span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.</span><br />
<br />
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces</span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">2 cups cooked broccoli</span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">8oz rotini</span></div>
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<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">2 Tablespoons extra virgin olive oil</span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">2 teaspoons minced garlic</span></div>
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<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">2 Tablespoons flour</span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">1 cup chicken broth</span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">1/4 cup milk (any kind, I used almond milk)</span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">1/4 cup plain Greek yogurt</span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">salt & pepper</span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">3/4 cup grated parmesan cheese</span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.</span></div>
<div style="text-align: left;">
<span style="font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if s</span><span style="color: #3e3f41; font-family: verdana, geneva, lucida, lucida grande, arial, helvetica, sans-serif;">auce is too thick. Serve.</span></div>
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Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-47008896248686326132012-05-14T08:42:00.002-07:002012-05-14T08:42:52.377-07:00Tortilla Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients<br /><br />1 onion, chopped<br />3 cloves garlic, minced<br />1 tablespoon olive oil<br />2 teaspoons chili powder<br />1 teaspoon dried oregano<br />1 (28 ounce) can crushed tomatoes<br />1 (10.5 ounce) can condensed chicken broth<br />1 1/4 cups water<br />1 cup whole corn kernels, cooked<br />1 cup white hominy<br />1 (4 ounce) can chopped green chile peppers<br />1 (15 ounce) can black beans, rinsed and drained<br />1/4 cup chopped fresh cilantro<br />2 boneless chicken breast halves, cooked and cut into bite-sized pieces<br />crushed tortilla chips<br />sliced avocado<br />shredded Monterey Jack cheese<br />chopped green onions<br />Directions<br /><br />In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.<br />Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.<br />Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.</div>Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-79497894343183543252012-05-14T08:39:00.002-07:002012-05-14T08:39:34.732-07:00Pumpkin Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Step 1: You will need<br /><br /> 1 ½ kg pumpkin, peeled and cubed<br /> 1 onion, sliced<br /> 50 g butter<br /> 2 garlic cloves, peeled<br /> 1 liter chicken stock<br /> 1 liter water<br /> 2 tbsp crème fraiche<br /> 1 pinch of nutmeg<br /> 1 pinch of cinnamon<br /> 1 tsp white sugar<br /> 1 tbsp olive oil<br /> 2 slices of whole-wheat bread , cut into small cubes<br /> 2 tbsp maple syrup<br /> salt and pepper<br /> 1 saucepan<br /> 1 wooden spoon<br /> 1 tray<br /> 1 blender<br /> 1 ladle<br /><br />1. Step 2: Cook onions and garlic<br />Place the saucepan on a medium to high heat, and when hot, add the butter, letting it brown a little, followed by the onion. Sweat the onion for about 5 minutes. Now add the garlic, stir, and continue cooking.<br />2. Step 3: Add the pumpkin and stock<br />When the onion is slightly brown, add the pumpkin, chicken stock and half of the water. Bring it to a boil, then simmer for 20 to 30 minutes.<br />3. Step 4: Preheat the oven<br />Set the temperature to 180ºC or gas mark 4.<br />4. Step 5: Prepare the croutons<br />Sprinkle the bread onto the tray then dust with the nutmeg, cinnamon and sugar. Finally, drizzle over the olive oil and mix together until the bread cubes are well coated.<br />5. Step 6: Bake the croutons<br />Place the tray in the centre of the oven and bake for 7 minutes. When brown and crispy, remove the croutons from the oven and put to one side.<br />6. Step 7: Season soup and remove from heat<br />When the soup has been cooking for roughly 20 minutes, add the maple syrup, season with salt and pepper, stir briefly and take it off the heat.<br />7. Step 8: Blend the soup<br />Ladle the soup gradually into the blender. As you go, drain the water back into the pan. This can be added later if necessary. Release the steam from the blender before continuing. Now, pulse the soup two or three times before blending at a medium speed for about half a minute. Add a tablespoon of crème fraiche and blend again. then transfer to another saucepan or bowl Repeat this same process with the remaining pumpkin soup.<br />8. Step 9: Serve</div>Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-23176215151682471692012-05-14T08:36:00.001-07:002012-05-14T08:36:11.788-07:00Manish Water (Classic Jamaican Soup)<div dir="ltr" style="text-align: left;" trbidi="on">
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Manish Water (Jamaican Goat Soup)<br /><br />INGREDIENTS :<br /><br /> Chopped up goat head<br /> Garlic,escallion.thyme,pimento seed, salt to taste<br /> Whole green pepper,black pepper,<br /> 1pk. Chicken Noodle<br /> 3-6 green bananas<br /> ½ lbs.Yam<br /> 3 small Irish Potato<br /> Flour for dumpling<br /> 2 chochos (optional)<br /> 1 Whole Scotch Bonnet Pepper<br /><br />METHOD:<br /><br /> Wash chopped goat head<br /> Put in a large pot (pressure cooker best) with enough water to cover the meet<br /> Add 3 teaspoons salt, 8-10 seeds of pimento and let cook and 5 crushed garlic cloves<br /> Cook on a medium/high stove till meat tender<br /> Add more water and and also 1pk. Chicken Noodle<br /> Peel and cut up potatos and chochos and add<br /> Peel Green bananas (or cut off the top and bottom and slit in skin)<br /> Add Peel and add Yam when bananas almost cooked.<br /> When almost done black pepper,thyme,couple pimento seed,escallion, whole Scotch Bonnet Pepper (do not let it burst open) and let simmer<br /> Serve hot<br /></div>Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-69846285335086666122012-05-14T08:25:00.004-07:002012-05-14T08:25:53.301-07:00Cabbage Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Cabbage Soup<br />Ingredients<br /><br /> 3 tablespoons olive oil<br /> 1/2 onion, chopped<br /> 2 cloves garlic, chopped<br /> 2 quarts water<br /> 4 teaspoons chicken bouillon<br /> 1 teaspoon salt, or to taste<br /> 1/2 teaspoon black pepper, or to taste<br /> 1/2 head cabbage, cored and coarsely chopped<br /> 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced<br /><br />Directions<br /><br /> In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.<br /> Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.<br /> Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.<br /></div>Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-50295416929877861962012-04-29T01:32:00.000-07:002012-04-29T01:32:00.483-07:00Chemeen Vattichathu<div dir="ltr" style="text-align: left;" trbidi="on">
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God's own country's chemeen vattichathu is an ideal curry for rice, chappati or anything else and is a specialty of Kerala.<br /><br />1. Medium sized chemeen (prawns) 1 cup<br />2. Coconut oil<br />3. Mustard 1/2 teaspoon<br />4. Fenugreek 1/4 teaspoon<br />5. Chopped Ginger 1 teaspoon<br />6. Chopped finel Garlic 1 teaspoon<br />7. Chuvanulli (small onion) 1 cup<br />8. Chopped tomato 1/2 cup<br />9. Thich tarmarind paste 1 cup<br />10. Salt to taste<br />11. Coriander leaves, curry leaves chopped<br />12. Chilly powder 2 tablespoon (Kashmir chilly would be preferred)<br />13. Turmeric 1/4 teaspoon<br /><br />To heated coconut oil, add mustard seeds, fenugreek and then chopped ginger, garlic and saute. Then add chopped chuvanulli and saute for some time. After that, add tomatoes and saute for some time. After it comes to a paste like consistency add all the 12 ingredients. Then pour tamarind paste and a little water. Add chemeen too. After it comes to a boil add needed salt. After the chemeen is cooked and the gravy starts thickening, add coriander leaves and curry leaves. Spread a dash of coconut oil on top of it finally. Chemeen vattichathu is ready to be served.</div>Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.comtag:blogger.com,1999:blog-2302932146715037168.post-1221287609263509222012-04-29T01:26:00.001-07:002012-04-29T01:26:06.369-07:00Potato dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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There are a variety of dosas and many restaurants offer even non-veg dosas for a change. Make potato dosas crispy by spreading it thinly.<br /><br />Dosa batter 1 big cup<br />Cooked and mashed potatoes 2<br />Green chillies finely chopped 1<br />Onion finely chopped 1 tablespoon<br />Curry leaves finely chopped<br />Salt to taste<br />Ghee 2 tablespoon<br /><br />Mix the dosa batter nicely adding the mashed potatoes, green chillies, curry leaves and salt. Make crispy dosas adding a dash of ghee. Tastes good with coconut chutney.</div>Anonymoushttp://www.blogger.com/profile/03388080008157015051noreply@blogger.com