Friday, December 28, 2007

Apple & Wine Soup Recipe

How to make apple and wine soup:
A refreshingly tart soup perfect as a starter for a rich meal.


3 tablespoons sugar
1 pint water
6 large cooking apples, peeled, cored and chopped
2 tablespoons breadcrumbs
1 cinnamon stick
pared rind 1 lemon
juice 2 lemons
3/4 pint dry red wine
3 tablespoons redcurrant jelly
4 tablespoons natural yogurt


- Put the sugar and water in a saucepan.
- Bring to the boil and add the apples, breadcrumbs, cinnamon and lemon rind.
- Simmer, stirring, for 10 minutes until the apples are soft.
- Remove the cinnamon stick and lemon rind.
- Puree the apple mixture in a blender.
- Return the mixture to the pan, add the lemon juice, wine and redcurrant jelly and simmer gently, stirring until the jelly dissolves and the soup is warmed through.
- Pour the soup into warmed soup bowls and swirl a spoonful of yogurt into each one.

Baked Salmon Recipe

2 salmon filets (approx. 1/2 lb each)
olive oil
tartar sauce
A quick and easy dish that requires very little effort. It works best with fresh salmon purchased the same day you plan to eat it.

Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.

Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.

Serve with tartar sauce and carrot salad.

Almond Butter Cookies Recipe

Ingredients and Directions

1/4 c Canola oil

1 c Almond butter

1/4 c Maple syrup

1/2 ts Pure vanilla extract

1 c Whole wheat pastry flour

-(Sifted before measuring) 1/4 ts Salt

Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one). Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract. Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes. Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork. Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack. Eat. Variation: try with other nut butters.

Cake Ice Cream Recipe

Ingredients and Directions

2 1/2 cups graham cracker crumbs

1/2 cup sugar

1/2 cup margarine -- melted

1/2 gallon vanilla ice cream -- softened

12 ounces pink lemonade, frozen concentrate -- thawed

Mix crumbs, sugar and margarine in bowl. Press mixture in bottom of a 9x13 inch pan, reserving a small amount to sprinkle on top. Mix ice cream and pink lemonade and spread on crust. Sprinkle with remaining crumbs and refreeze.

KFC Fried Chiken Recipe-Very Easy To Cook

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
| 1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

Spicy Chicken Chili Recipe

Spicy Chicken Chili Recipe
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen

Serves 4

A red wine with plenty of acidity is best suited to the spice and heat here. Look for a sangiovese from California or a dolcetto from the Piedmont region of Italy.


2 tablespoons cooking oil

1 onion, chopped

2 cloves garlic, minced

1 pound skinless chicken thighs (about 4), cut into thin strips

4 teaspoons chili powder

1 tablespoon ground cumin

2 teaspoons dried oregano

1 teaspoon salt

2 jalapeno peppers, seeds and ribs removed, chopped

1 1/2 cups canned crushed tomatoes with their juice

2 1/2 cups canned low-sodium chicken broth or homemade stock

1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)

1 2/3 cups drained and rinsed black beans (from one 15-ounce can)

1/2 teaspoon fresh-ground black pepper

1/3 cup chopped cilantro (optional)


In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.


Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

Kosha Mangsho - Dried Mutton


Mutton - 700 gms
Onion Sliced - 125 gms
Clove - 6 nos
Cardamom (small) - 5 nos
Cardamom (big) - 4 nos
Cinnamon - 2 sticks
Red Chilli Paste - 2 tsp
Turmeric Powder - 1 1/2 tsp
Roasted Cummin Powder - 1 1/2
Curd - 60 gms
Salt - to taste
Mustard Oil - 120 ml
Ginger Garlic Paste - 30 gms

Preparation :

  • Cut the mutton into small pieces and set aside.
  • Take oil in a handi and add the whole spices. When they crackle, add sliced onions and cook till soft. Add ginger garlic paste.
  • Stir for 3 minutes and add red chilli paste and turmeric powder. Add the mutton pieces and bhunno well till oil leaves the masala. Add beaten curd, roasted cummin powder and salt. Bhunno for about 15 minutes till the onion seems to blend into the masala.
  • Cover with a lid and dum for 20 minutes on a tawa (indirect heat). Check for tenderness of meat.
  • Serve hot. (Note that no water is useed.)

(Serves - 4)

Exotic Salad

An interesting combination of textures which is dressed with vitamin A enriched flavourful muskmelon dressing.

Cooking Time : Nil.
Preparation Time : 10 mins.

Serves 4.

1½ cups iceberg lettuce, torn into pieces

½ cup bean sprouts

½ cup broccoli florets, blanched

2 celery stalks, chopped
For the dressing

1 cup ripe muskmelon (kharbooja), chopped

½ tsp roasted cumin seeds (jeera), crushed

3 tbsp chopped coriander

salt and pepper to taste
For the dressing

Blend the muskmelon to a smooth purée in a blender.


Add the remaining ingredients and mix well. Refrigerate till required.

How to proceed

Combine all the ingredients for the salad in a bowl and refrigerate.


Just before serving, add the dressing and toss well.


Serve immediately.