INGREDIENTS:
1/4 cup sifted cake flour
2 Tbs sugar
1 Tbs cornstarch dash salt
2 Tbs vegetable oil
1 egg white
1 Tbs water
Sift together the flour, sugar, cornstarch and salt. Add oil and egg white; stir until smooth.
Add water and mix well. Make one cookie at a time by pouring 1 tablespoon of the batter on a lightly greased
skillet or griddle.
Spread to a 3 1/2 inch circle. Cook over low heat about 4 minutes or until lightly browned.
Turn with a wide spatula; cook 1 minute more.
Working quickly, place cookie on a pot holder.
Put paper strip with fortune in the center; fold cookie in half.
Then bend folded cookie over the edge of a bowl to give it the "C" shape.
Place in muffin pan to cool. Makes 8 cookies.
Tip: Wear cotton gloves when handling cookies so you can shape them quickly without getting burned. If the cookie hardens before it is shaped, put in a warm oven to soften.
Thursday, January 28, 2010
Double Rich Brownies
INGREDIENTS:
3 cups carob chips /divided
8 tbs vegetable oil
2 eggs/or substitute
1/2 cup honey
1 tsp vanilla
3/4 cup whole wheat flour
3/4 tsp baking powder
1 cup nuts
METHOD:
Heat oil and 2 cups carob chips till melted. Blend eggs, honey, vanilla... blend dry indgredients and stir in carob mix. Fold in nuts and 1 cup carob chips. Bake at 350 for 30-40 min on well-greased cookie sheet.
Carob Frosting for Brownies
1/2 cup carob powder
8 Tbs honey
6 Tbs oil
2 tsp vanilla
2 Tbs soy milk
4 tbs soy powder
Heat honey, oil, soy milk, and powder. Add vanilla and pour over cake.
3 cups carob chips /divided
8 tbs vegetable oil
2 eggs/or substitute
1/2 cup honey
1 tsp vanilla
3/4 cup whole wheat flour
3/4 tsp baking powder
1 cup nuts
METHOD:
Heat oil and 2 cups carob chips till melted. Blend eggs, honey, vanilla... blend dry indgredients and stir in carob mix. Fold in nuts and 1 cup carob chips. Bake at 350 for 30-40 min on well-greased cookie sheet.
Carob Frosting for Brownies
1/2 cup carob powder
8 Tbs honey
6 Tbs oil
2 tsp vanilla
2 Tbs soy milk
4 tbs soy powder
Heat honey, oil, soy milk, and powder. Add vanilla and pour over cake.
Chicken Pizza
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Yields: 4 servings
INGREDIENTS
1 (12 inch) pre-baked pizza crust
1/2 cup barbecue sauce
1/2 cup diced grilled chicken
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 cup shredded Monterey Jack cheese
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top.
Sprinkle evenly with red pepper, green pepper and onion.
Cover with cheese.
Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.
Cook Time: 10 Minutes
Ready In: 30 Minutes
Yields: 4 servings
INGREDIENTS
1 (12 inch) pre-baked pizza crust
1/2 cup barbecue sauce
1/2 cup diced grilled chicken
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 cup shredded Monterey Jack cheese
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top.
Sprinkle evenly with red pepper, green pepper and onion.
Cover with cheese.
Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.
Cheese Ravioli with Fresh Tomato and Artichoke Sauce
The garden-fresh flavor of Roma tomatoes is complemented by tart marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Ready In: 25 Minutes
Yields: 6 servings
INGREDIENTS
2 (9 ounce) packages fresh cheese ravioli
1 teaspoon olive oil
1 tablespoon olive oil
1 pound roma tomatoes - peeled, seeded and chopped
1 (6.5 ounce) jar marinated artichoke hearts
1/2 cup chopped green onions
3 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
DIRECTIONS
Cook ravioli according to package directions.
While the pasta is cooking, prepare the sauce.
In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame.
Add tomatoes, artichokes, scallions, garlic, and salt and pepper.
Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil.
Add half of the sauce to the ravioli; toss gently, but thoroughly to mix.
Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli.
Garnish with Parmesan cheese.
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Ready In: 25 Minutes
Yields: 6 servings
INGREDIENTS
2 (9 ounce) packages fresh cheese ravioli
1 teaspoon olive oil
1 tablespoon olive oil
1 pound roma tomatoes - peeled, seeded and chopped
1 (6.5 ounce) jar marinated artichoke hearts
1/2 cup chopped green onions
3 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
DIRECTIONS
Cook ravioli according to package directions.
While the pasta is cooking, prepare the sauce.
In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame.
Add tomatoes, artichokes, scallions, garlic, and salt and pepper.
Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil.
Add half of the sauce to the ravioli; toss gently, but thoroughly to mix.
Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli.
Garnish with Parmesan cheese.
Chicken and Cheddar Foil Packet Dinner
INGREDIENTS:
3 tablespoons barbeque sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese
METHOD:
Preheat oven to 375 degrees.
Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet.
Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken.
Top with a quarter of the potato, bell pepper and onion.
Sprinkle with a little of the salt and pepper.
Fold foil in half to cover contents; make narrow folds along edges to seal.
Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.
Open foil packets with scissors and carefully pull back edges (contents may be very hot).
Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted.
With a spatula, transfer the contents of each packet onto individual serving plates, if desired.
Makes 4 servings.
Calories 290, Fat 4.5 g, Cholesterol 75 mg, Sodium 630 mg,Protein 38 g, Carbohydrates 21 g, Fiber 2 g.
3 tablespoons barbeque sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese
METHOD:
Preheat oven to 375 degrees.
Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet.
Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken.
Top with a quarter of the potato, bell pepper and onion.
Sprinkle with a little of the salt and pepper.
Fold foil in half to cover contents; make narrow folds along edges to seal.
Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.
Open foil packets with scissors and carefully pull back edges (contents may be very hot).
Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted.
With a spatula, transfer the contents of each packet onto individual serving plates, if desired.
Makes 4 servings.
Calories 290, Fat 4.5 g, Cholesterol 75 mg, Sodium 630 mg,Protein 38 g, Carbohydrates 21 g, Fiber 2 g.
Chili (no beans or add canned beans at the end)
Chili with Beef (no beans or add canned beans at the end)
2 tablespoons olive oil or butter
4 pounds beef sirloin or tenderloin, coarse chili grind
1 6-ounce can tomato paste
4 cups water
3 medium onions, coarsely chopped
1 green bell pepper, cored, seeded and coarsely chopped
4 large cloves garlic, finely chopped
3 tablespoons ground hot red chile
1 tablespoon dried oregano (preferably Mexican)
1/2 teaspoon dried basil
1 tablespoon cumin seed or ground cumin
Salt and freshly ground pepper to taste
METHOD:
Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat.
Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients.
Bring to a boil, then lower heat and simmer,uncovered, for 2 to 3 hours.
Stir occasionally and add more water if necessary.
Taste and adjust seasoning.
Serves 8.
2 tablespoons olive oil or butter
4 pounds beef sirloin or tenderloin, coarse chili grind
1 6-ounce can tomato paste
4 cups water
3 medium onions, coarsely chopped
1 green bell pepper, cored, seeded and coarsely chopped
4 large cloves garlic, finely chopped
3 tablespoons ground hot red chile
1 tablespoon dried oregano (preferably Mexican)
1/2 teaspoon dried basil
1 tablespoon cumin seed or ground cumin
Salt and freshly ground pepper to taste
METHOD:
Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat.
Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients.
Bring to a boil, then lower heat and simmer,uncovered, for 2 to 3 hours.
Stir occasionally and add more water if necessary.
Taste and adjust seasoning.
Serves 8.
Classic Chilli
INGREDIENTS:
2 tablespoons shortening
1 large onion, coarsely chopped
3 pounds beef chuck, cut into 1/2-inch cubes
3 medium-size garlic cloves, finely chopped
1/4 cup ground hot chile peppers or to taste
1/4 cup ground mild chile peppers
1 tablespoon ground cumin
About 3 cups water
1-1/2 teaspoons salt
Fixin's 'n Mixins Garnishes (see below)
METHOD:
Heat shortening, lard or butter in a large heavy pot over medium heat.
Add onion and cook until softened; remove from heat.
Add beef cubes, garlic, ground chile peppers (hot and mild), and cumin to pot.
Break up any lumps. Stir in the water and salt and return to heat.
Bring just to a boil, then reduce heat and simmer, uncovered, 2-1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary.
Taste and adjust seasonings.
Serve with fixin's 'n mixins' of coarsely grated cheeses, pickled jalapenos, chopped onion and sour cream with lime wedges garnished with a "ruffle" of red chile.
Fixin's 'n Mixins Garnishes:
Coarsely grated cheese of your choice
Pickled jalapeno chile peppers
Chopped Onions
Sour Cream
Lime
Wedges
Red Chile Powder
2 tablespoons shortening
1 large onion, coarsely chopped
3 pounds beef chuck, cut into 1/2-inch cubes
3 medium-size garlic cloves, finely chopped
1/4 cup ground hot chile peppers or to taste
1/4 cup ground mild chile peppers
1 tablespoon ground cumin
About 3 cups water
1-1/2 teaspoons salt
Fixin's 'n Mixins Garnishes (see below)
METHOD:
Heat shortening, lard or butter in a large heavy pot over medium heat.
Add onion and cook until softened; remove from heat.
Add beef cubes, garlic, ground chile peppers (hot and mild), and cumin to pot.
Break up any lumps. Stir in the water and salt and return to heat.
Bring just to a boil, then reduce heat and simmer, uncovered, 2-1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary.
Taste and adjust seasonings.
Serve with fixin's 'n mixins' of coarsely grated cheeses, pickled jalapenos, chopped onion and sour cream with lime wedges garnished with a "ruffle" of red chile.
Fixin's 'n Mixins Garnishes:
Coarsely grated cheese of your choice
Pickled jalapeno chile peppers
Chopped Onions
Sour Cream
Lime
Wedges
Red Chile Powder
New Mexico-Style Stacked Enchiladas
INGREDIENTS:
1 medium clove garlic, peeled and minced
2 tablespoons extra-virgin olive oil
1/2 cup ground dried red chile
1 cup water
1/4 teaspoon salt, or to taste
Vegetable oil (for cooking tortillas)
12 corn tortillas
1 cup grated medium Cheddar or longhorn cheese, packed
1 (4 1/2 ounce) can black olives, diced
1 small yellow onion, finely diced
METHOD:
1. Sauté garlic in olive oil in a large skillet over low heat until light gold, about 4 minutes.
2. Stir in the red chile, and then quickly add the water and salt so that the chile does not burn.
3. Raise the heat to medium-low and simmer the red chile sauce, stirring occasionally, until it has the consistency of a gravy, about 5 minutes.
4. Heat 1/2 inch vegetable oil in another large skillet over medium heat until a piece of tortilla sizzles upon contact.
5. Slip a corn tortilla into the oil and cook it for about 10 seconds so that it becomes pliable but not brown and crisp.
6. Remove the tortilla with tongs to paper towels to drain. Repeat this process until all the tortillas are cooked.
7. Dip a tortilla in the red chile sauce and place it on a large, greased, shallow baking dish. (As the sauce cools, it tends to thicken.
8. If it becomes too thick to drip off the tortilla, thin it with a few tablespoons water).
9. Sprinkle about 1 tablespoon of the cheese, 1 1/2 teaspoons olives and 1 teaspoon diced onion on the tortilla. 10. Dip another tortilla in the sauce and place it atop the first tortilla.
11. Sprinkle the same amount of cheese, olives and onion on the second tortilla and top it with one more dipped tortilla.
12. Repeat the process until you have made 4 stacks of 3 tortillas each.
13. Spoon remaining red chile sauce over the enchiladas, then sprinkle the remaining cheese on top.
14. Bake the enchiladas in a preheated 350 degrees F oven until the cheese inside melts, about 10 minutes.
Serve at once with refried beans and Spanish rice or posole (hominy stew).
1 medium clove garlic, peeled and minced
2 tablespoons extra-virgin olive oil
1/2 cup ground dried red chile
1 cup water
1/4 teaspoon salt, or to taste
Vegetable oil (for cooking tortillas)
12 corn tortillas
1 cup grated medium Cheddar or longhorn cheese, packed
1 (4 1/2 ounce) can black olives, diced
1 small yellow onion, finely diced
METHOD:
1. Sauté garlic in olive oil in a large skillet over low heat until light gold, about 4 minutes.
2. Stir in the red chile, and then quickly add the water and salt so that the chile does not burn.
3. Raise the heat to medium-low and simmer the red chile sauce, stirring occasionally, until it has the consistency of a gravy, about 5 minutes.
4. Heat 1/2 inch vegetable oil in another large skillet over medium heat until a piece of tortilla sizzles upon contact.
5. Slip a corn tortilla into the oil and cook it for about 10 seconds so that it becomes pliable but not brown and crisp.
6. Remove the tortilla with tongs to paper towels to drain. Repeat this process until all the tortillas are cooked.
7. Dip a tortilla in the red chile sauce and place it on a large, greased, shallow baking dish. (As the sauce cools, it tends to thicken.
8. If it becomes too thick to drip off the tortilla, thin it with a few tablespoons water).
9. Sprinkle about 1 tablespoon of the cheese, 1 1/2 teaspoons olives and 1 teaspoon diced onion on the tortilla. 10. Dip another tortilla in the sauce and place it atop the first tortilla.
11. Sprinkle the same amount of cheese, olives and onion on the second tortilla and top it with one more dipped tortilla.
12. Repeat the process until you have made 4 stacks of 3 tortillas each.
13. Spoon remaining red chile sauce over the enchiladas, then sprinkle the remaining cheese on top.
14. Bake the enchiladas in a preheated 350 degrees F oven until the cheese inside melts, about 10 minutes.
Serve at once with refried beans and Spanish rice or posole (hominy stew).
Nopalitos con Chile (Cactus Chile)
Ingredients:
2 pounds cleaned nopales
1 onion, sliced 1/8-inch thick
1/8 cup corn oil or olive oil
2 jalapeno chiles
2 Serrano chiles
1/2 bulb garlic
1 cup cilantro
Salt to taste
METHOD:
Clean and dice nopales. Chop onion into similar sized pieces and place in a large oiled skillet and begin to fry. Add garlic and chiles and salt. Cover and simmer until tender.
Serve over diced and toasted tortillas or a bed of rice.
2 pounds cleaned nopales
1 onion, sliced 1/8-inch thick
1/8 cup corn oil or olive oil
2 jalapeno chiles
2 Serrano chiles
1/2 bulb garlic
1 cup cilantro
Salt to taste
METHOD:
Clean and dice nopales. Chop onion into similar sized pieces and place in a large oiled skillet and begin to fry. Add garlic and chiles and salt. Cover and simmer until tender.
Serve over diced and toasted tortillas or a bed of rice.
Chinese Hot and Sour Soup
Ingredients:
8 cups soup stock any flavor
1/4 pound lean pork
1/2 square bean curd, optional but try to use it
1/4 cup shredded bamboo shoots
3 dried black mushrooms
2 tablespoons sliced can button mushrooms
2 green onions, chopped
1 slice cooked ham, shredded
4 tablespoons vinegar
1 teaspoon chili oil, optional
1/4 teaspoon white pepper
3/4 teaspoon salt
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 tablespoon soy sauce
2 eggs lightly beaten
3 tablespoons cornstarch in 3 tablespoons water
METHOD:
Bring soup stock to a boil, & shredded pork, black mushrooms & Cook 2 to 3 minutes.
Add remainder of ingredients and seasonings, except cornstarch, eggs, and green onion;
reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat.
Slowly pour in beaten eggs in a thin stream while stirring.
Serve immediately. Garnish with green onion.
If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time.
Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour.
Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
8 cups soup stock any flavor
1/4 pound lean pork
1/2 square bean curd, optional but try to use it
1/4 cup shredded bamboo shoots
3 dried black mushrooms
2 tablespoons sliced can button mushrooms
2 green onions, chopped
1 slice cooked ham, shredded
4 tablespoons vinegar
1 teaspoon chili oil, optional
1/4 teaspoon white pepper
3/4 teaspoon salt
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 tablespoon soy sauce
2 eggs lightly beaten
3 tablespoons cornstarch in 3 tablespoons water
METHOD:
Bring soup stock to a boil, & shredded pork, black mushrooms & Cook 2 to 3 minutes.
Add remainder of ingredients and seasonings, except cornstarch, eggs, and green onion;
reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat.
Slowly pour in beaten eggs in a thin stream while stirring.
Serve immediately. Garnish with green onion.
If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time.
Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour.
Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
Southern Cabbage
Ingredients:
1 pound ground beef
1 medium green pepper chopped
1 medium onion chopped
2 garlic cloves minced
110 ounce can diced tomatoes and green chilies (I use Rotel)
1 8 ounce can tomato sauce
1/2 cup uncooked long grain white rice
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 to 1/2 teaspoon each white, black and cayenne pepper
4 to 6 drops hot pepper sauce like Tabasco
1 small head of green cabbage
4 ounces of shredded cheddar cheese
METHOD:
In a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain.
Stir in the tomatoes and tomato sauce, rice and seasonings. spread to an ungreased 13 x 9 x 2 baking dish.
Top with the cabbage and cheese. Cover and bake at 350F until the rice is tender.
Makes 6 to 8 servings.
1 pound ground beef
1 medium green pepper chopped
1 medium onion chopped
2 garlic cloves minced
110 ounce can diced tomatoes and green chilies (I use Rotel)
1 8 ounce can tomato sauce
1/2 cup uncooked long grain white rice
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 to 1/2 teaspoon each white, black and cayenne pepper
4 to 6 drops hot pepper sauce like Tabasco
1 small head of green cabbage
4 ounces of shredded cheddar cheese
METHOD:
In a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain.
Stir in the tomatoes and tomato sauce, rice and seasonings. spread to an ungreased 13 x 9 x 2 baking dish.
Top with the cabbage and cheese. Cover and bake at 350F until the rice is tender.
Makes 6 to 8 servings.
Prosciutto and Spinach Torta
PREPARATION AND COOK TIME: About 1 hour
NOTES: If making up to 1 day ahead, cover and chill. Bring to room temperature to serve.
MAKES: About 6 servings
Ingredients:
About 2 quarts (6 oz.) spinach leaves, rinsed and drained
1/2 cup coarsely chopped green onions
5 large eggs
1 cup half-and-half (light cream)
1/3 cup grated parmesan cheese
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
About 1/4 teaspoon salt
1/8 teaspoon pepper
4 to 5 ounces thin-sliced prosciutto
1 refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz.package), at room temperature
Method:
1. Coarsely chop spinach leaves. In a food processor or blender, whirl spinach, green onions, eggs, half-and-half, cheese, flour, nutmeg, 1/4 teaspoon salt, and pepper until smooth.
2. Line an oiled 9-inch pie pan smoothly with foil, overlapping pan rim; oil foil.
3. Cover foil with prosciutto, slices overlapping so there are no gaps.
4. Slowly pour in spinach mixture. Gently lay pastry round on filling (it's soupy; avoid getting filling on top of pastry).
5. Fold excess pastry under itself flush with pan rim; press around edges with a fork.
6. Bake in a 350° oven until crust is golden brown and a slender wood skewer inserted into center comes out clean, 40 to 45 minutes (30 to 35 minutes in a convection oven).
7. Cool on a rack at least 20 minutes.
8. Invert a plate over torta; holding pan and plate together, invert to release torta onto plate.
9. Peel off foil.
10. Serve warm or at room temperature, cut into wedges.
NOTES: If making up to 1 day ahead, cover and chill. Bring to room temperature to serve.
MAKES: About 6 servings
Ingredients:
About 2 quarts (6 oz.) spinach leaves, rinsed and drained
1/2 cup coarsely chopped green onions
5 large eggs
1 cup half-and-half (light cream)
1/3 cup grated parmesan cheese
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
About 1/4 teaspoon salt
1/8 teaspoon pepper
4 to 5 ounces thin-sliced prosciutto
1 refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz.package), at room temperature
Method:
1. Coarsely chop spinach leaves. In a food processor or blender, whirl spinach, green onions, eggs, half-and-half, cheese, flour, nutmeg, 1/4 teaspoon salt, and pepper until smooth.
2. Line an oiled 9-inch pie pan smoothly with foil, overlapping pan rim; oil foil.
3. Cover foil with prosciutto, slices overlapping so there are no gaps.
4. Slowly pour in spinach mixture. Gently lay pastry round on filling (it's soupy; avoid getting filling on top of pastry).
5. Fold excess pastry under itself flush with pan rim; press around edges with a fork.
6. Bake in a 350° oven until crust is golden brown and a slender wood skewer inserted into center comes out clean, 40 to 45 minutes (30 to 35 minutes in a convection oven).
7. Cool on a rack at least 20 minutes.
8. Invert a plate over torta; holding pan and plate together, invert to release torta onto plate.
9. Peel off foil.
10. Serve warm or at room temperature, cut into wedges.
BREAD PAKODAS
Ingredients
4 Slices of bread
1 cup of channa dal ( or Besan) -Soaked for One Hour
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
garam and aamchur masala : to taste
Oil for frying.
Method
1.If you prefer onions you can put 1/2 onion cut into small pieces.
2.Make the paste of channa dal (or Besan )by adding some water and mix salt,chilli, corriander powder and some corriander leaves for taste.
3.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.
4.Serve them with some hot sauce or ketchep (or mixture of both as I love this combimation
4 Slices of bread
1 cup of channa dal ( or Besan) -Soaked for One Hour
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
garam and aamchur masala : to taste
Oil for frying.
Method
1.If you prefer onions you can put 1/2 onion cut into small pieces.
2.Make the paste of channa dal (or Besan )by adding some water and mix salt,chilli, corriander powder and some corriander leaves for taste.
3.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.
4.Serve them with some hot sauce or ketchep (or mixture of both as I love this combimation
VERMONT APPLE PIE
PASTRY:
2 c. flour
1/2 tsp. salt
2/3 c. Butter or lard--Cold, cut in 1/2" pieced
1 c. (4 oz.) shredded Cheddar cheese
6 - 8 T. ice water
FILLING:
9 c. Apples
1 T. Lemon juice
3/4 c. pure Maple Syrup
1/4 c. Brown Sugar
1/4 c. Flour
1/2 tsp. Cinnamon
1/2 tsp. Apple pie spice
Method:
Pastry:
Combine flour and salt.
Cut in cold shortening. Mix in cheese.
Sprinkle on ice water, tossing with fork.
Divide pastry into 2 balls, 1 slightly larger than the other.
Chill
Preheat oven to 450 degrees.
Use larger ball one for bottom.
Roll out on a lightly floured surface and slip it into a pie pan.
Filling:
In large bowl toss apples with lemon juice and syrup.
Sprinkle with remaining ingredients and toss. Spoon filling into shell.
Roll out second piece of pastry and cut vents.
Cover the pie with the pastry, trim & crimp the edge.
Bake 10 minutes at 450 degrees.
Decrease heat to 375 degrees.
Bake 50-60 minutes.
Serves 6 - 8
2 c. flour
1/2 tsp. salt
2/3 c. Butter or lard--Cold, cut in 1/2" pieced
1 c. (4 oz.) shredded Cheddar cheese
6 - 8 T. ice water
FILLING:
9 c. Apples
1 T. Lemon juice
3/4 c. pure Maple Syrup
1/4 c. Brown Sugar
1/4 c. Flour
1/2 tsp. Cinnamon
1/2 tsp. Apple pie spice
Method:
Pastry:
Combine flour and salt.
Cut in cold shortening. Mix in cheese.
Sprinkle on ice water, tossing with fork.
Divide pastry into 2 balls, 1 slightly larger than the other.
Chill
Preheat oven to 450 degrees.
Use larger ball one for bottom.
Roll out on a lightly floured surface and slip it into a pie pan.
Filling:
In large bowl toss apples with lemon juice and syrup.
Sprinkle with remaining ingredients and toss. Spoon filling into shell.
Roll out second piece of pastry and cut vents.
Cover the pie with the pastry, trim & crimp the edge.
Bake 10 minutes at 450 degrees.
Decrease heat to 375 degrees.
Bake 50-60 minutes.
Serves 6 - 8
CHICKEN 65
This famous dish from Andhra region goes great with rice and sambar. Also a favorite companion on drink parties. To reduce Spiceness in the recipe just substitute half of chili powder with shimla mirch powder.
Ingredients
2 lbs. Chicken(boneless, skinless thighs)
2 tsps. Corn Flour
2 tsps. All Purpose Flour
1 no. Egg
1½ tsps. Ginger(paste)
1½ tsps. Garlic(paste)
2 tsps. Red Chilies(powder)
12 nos. Green Chilies
2 cups Yoghurt
1 tsp. All spice powder(cloves, cinnamon, cardamom)
4 drops Food Color(Red)
Onion for garnishing
3 tsps. Lime juice
Salt to taste
Vegetable Oil for frying
Directions
Mix corn-flour, all purpose flour, egg, ginger garlic paste, chilli powder & salt to thick batter. Add water if required.
Add chicken pieces to the batter and marinate for an hour.
Deep fry the marinated chicken pieces till they turn golden.
Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt & the fried chicken pieces.
Fry for 4-5 minutes & remove from heat.
Add lime juice, mix well and garnish with onions.
Ingredients
2 lbs. Chicken(boneless, skinless thighs)
2 tsps. Corn Flour
2 tsps. All Purpose Flour
1 no. Egg
1½ tsps. Ginger(paste)
1½ tsps. Garlic(paste)
2 tsps. Red Chilies(powder)
12 nos. Green Chilies
2 cups Yoghurt
1 tsp. All spice powder(cloves, cinnamon, cardamom)
4 drops Food Color(Red)
Onion for garnishing
3 tsps. Lime juice
Salt to taste
Vegetable Oil for frying
Directions
Mix corn-flour, all purpose flour, egg, ginger garlic paste, chilli powder & salt to thick batter. Add water if required.
Add chicken pieces to the batter and marinate for an hour.
Deep fry the marinated chicken pieces till they turn golden.
Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt & the fried chicken pieces.
Fry for 4-5 minutes & remove from heat.
Add lime juice, mix well and garnish with onions.
MISSI ROTI
Ingrediants:
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
METHOD
1.Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
2.Break off bits and make small potato sized balls. Roll to 3-4 mm thickness.
3.Roast on griddle(tawa) like phulka or after brown spots appear place direct on gasflame & puff, with tongs.
4.Phulka also may be done similarly if puffing with cloth, feels difficult.
5.Apply ghee or butter and serve hot with sweetened mango preserve(chunda) or curds or jam.
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
METHOD
1.Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
2.Break off bits and make small potato sized balls. Roll to 3-4 mm thickness.
3.Roast on griddle(tawa) like phulka or after brown spots appear place direct on gasflame & puff, with tongs.
4.Phulka also may be done similarly if puffing with cloth, feels difficult.
5.Apply ghee or butter and serve hot with sweetened mango preserve(chunda) or curds or jam.
EGG MASALA
An absolute delight and a quick dish to prepare. You can boil eggs while you are preparing the masala.
Ingredients
4 nos. Onion
5 cloves Garlic
1 piece Ginger(small piece)
5 nos. Green Chilies(chopped)
1 tbsp. Coriander powder
½ tbsp. Red Chili Powder
¼ tbsp. Turmeric Powder
3 nos. Tomato(medium size)
Coriander leaves for garnishing
3 tbsps. Vegetable Oil
Salt to taste
1 tbsp. Cumin powder
6 nos. Egg
Directions
1. Boil eggs, shell and keep it aside.
2. Heat oil in the pan and add onions, green chilies, ginger and garlic paste. Fry onions till it turns yellowish brown.
3. Add tomatoes and fry it properly.
4. Slit the boiled eggs and put them in the pan.
5. Add red chilly powder, turmeric powder, coriander and cumin seeds powder and salt on the eggs.
6. Stir it, cover the pan and let it cook for 15 minutes.
7. Remove the cover of the pan and garnish it with coriander leaves.
Serve Hot
Ingredients
4 nos. Onion
5 cloves Garlic
1 piece Ginger(small piece)
5 nos. Green Chilies(chopped)
1 tbsp. Coriander powder
½ tbsp. Red Chili Powder
¼ tbsp. Turmeric Powder
3 nos. Tomato(medium size)
Coriander leaves for garnishing
3 tbsps. Vegetable Oil
Salt to taste
1 tbsp. Cumin powder
6 nos. Egg
Directions
1. Boil eggs, shell and keep it aside.
2. Heat oil in the pan and add onions, green chilies, ginger and garlic paste. Fry onions till it turns yellowish brown.
3. Add tomatoes and fry it properly.
4. Slit the boiled eggs and put them in the pan.
5. Add red chilly powder, turmeric powder, coriander and cumin seeds powder and salt on the eggs.
6. Stir it, cover the pan and let it cook for 15 minutes.
7. Remove the cover of the pan and garnish it with coriander leaves.
Serve Hot
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