Tuesday, November 11, 2008

Christmas Cookie Recipes

The Germans adorn the indoor as well as the outdoors of their house with the help of lights, crafts and other décor items at Christmas season.

The time from 1st December to Christmas Eve is called Adventszeit( ‘the time of advent’).

Baking of cookies is cherished custom in this country. They are prepared by whole families, friends and relatives.

Some of the Christmas Cookie Easy Recipes are:

Basic Cookie Dough Recipe

You will need:
1/2-cup of butter
1/2 cup of brown sugar, lightly packed
2 tablespoons of sugar
1/2 teaspoon of baking powder
1 large egg
1 teaspoon of vanilla extract
1 1/2 cups of all-purpose flour

Method of Preparation:
Stir all the ingredients but the flour. Beat using an electric mixer; scrap the sides of the bowl some times, until it light and fluffy. Use a low speed, add the flour and beat until all the ingredients Aare well- blended.
Put the mixture on a baking sheet with a tablespoon measure pressing down with a spoon to flatten a bit or roll out. Cut into shapes using a cookie cutter. It should be baked at 350 degree for 15 minutes, until it becomes golden brown.

Breakfast Cookies

You will need:
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 cup flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins

Method of Preparation:
Cream butter and sugar, beating in egg. Add flour along with baking soda, mixing well. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoons 2″ apart onto cookie sheets without grease.
The cookies should be baked at 350 degrees for about 20 minutes until it is light brown color. Prior taking out it to wire racks, let it cool for two minutes. Keep the cookies in the fridge.

Monday, October 20, 2008

Halloween Recipes - Bloody Bug Juice, Fluffy ghosts, Spooky Cups And More..

Halloween Recipes : It's Halloween ! The spooks are flying 'n the ghouls are haunting everyone to a frightful fun time . Have some bloody Halloween recipes on the eve of Halloween.


24 oz Frozen strawberries -- thawed
6 oz Lemonade, frozen concentrate
1 qt Ginger ale
1 c Raisins
1 c Blueberries -- fresh or frozen
Place the strawberries in a bowl and mash with a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins and blueberries (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. To quench a creepy crowd's thirst, double or triple this recipe and serve in a punch bowl. Drape some gummy worms over the rim of your bowl for a particularly swampy-looking effect!


4 egg whites
1/2 tsp. cream of tartar
2/3 cup granulated sugar
1/2 tsp. vanilla or lemon extract
2/3 cup powdered sugar
1/2 cup raisins or currants
Line two lightly greased baking sheets with parchment or brown papers; set aside.
In a small mixing bowl, beat egg whites until foamy. Add cream of tartar and beat until mixture forms small peaks. Add sugar, 1 tablespoon at a time, beating constantly at high speed until stiff but still glossy. Beat in vanilla or lemon extract. Sift powdered sugar, about 1 tablespoon at a time, over top and fold in by hand.
In pastry bag fitted with decorator tip, spoon in meringue and fold over end to enclose. Squeeze slowly onto paper-lined baking sheets to make short, thick shapes (to avoid breakage) of ghosts, bats and other scary creatures. Decorate with raisins or currants for eyes and teeth.
Bake at 200F for 1 to 1 1/2 hours or until dry. Remove from pan with metal spatula and place on flat surface to cool. Store in an airtight container.
Makes 25 3-inch shapes.

Spooky Cups

4 cups cold milk
1 package (4 serving size) chocolate fudge instant pudding mix
10 to 12 7 oz. plastic cups
1 package (4 serving size) vanilla instant pudding mix
12 chocolate sandwich cookies
Red and Yellow food coloring
Halloween sprinkles
Pour 2 cups of the milk into a large bowl. Add chocolate fudge flavor pudding, beat with wire whisk for 2 minutes. Fill glasses about 1/2 full with pudding mixture.
Pour remaining 2 cups of milk into another large bowl. Add vanilla pudding mix, beat with wire whisk for 2 minutes. Stir in a few drops of red and yellow food color to make orange. Spoon mixture evenly over chocolate mixture. Top with crushed cookies.
Refrigerate until ready to serve. garnish with Halloween sprinkles

Peanut Butter Popcorn Balls

6 cups popped corn
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup crunch-style peanut butter
1/2 tsp. vanilla
Lightly salt popcorn; keep warm. In medium saucepan, combine sugar and corn syrup; cook and stir over medium heat, just 'til mixture comes to a full rolling boil, 3-4 minutes. Remove from heat; stir in peanut butter and vanilla until all is combined. Immediately pour over warm popcorn, mixing gently 'til all is coated. With well buttered hands, form into balls using about 1/2 cup mixture for each. Wrap individually in clear plastic.

Halloween Snack Mix

1/2 Cup blood drops (red hots)
1/2 Cup cats eyes (blanched almonds) or (gum drops)
1/2 Cup cats claws (sunflower seeds)
1 Cup chicken toenails (candy corn)
1 Cup colored flies (M & M's)
1 Cup butterfly wings (corn chips)
1 Cup ants (raisins)
1 Cup earthworms (cheese curls)
1 Cup cobwebs (Triscuits) or (Golden Grahams)
1 Cup snakes eyes (peanuts)
1 Cup bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several pints of blood (cherry punch).


To make dough:
8 tb Unsalted butter -- at room
3 tb Honey
1 t Vanilla extract
1 c All-purpose flour
1/2 ts Salt
1/2 ts Vegetable oil
1/2 c Chocolate chips
To make sticky sauce:
1/2 c Honey
2 tb Sugar
2 tb Ground cinnamon
Preheat the oven to 300 degrees.
In a medium bowl, mash the butter and honey with a fork until well blended. Gradually stir in the vanilla extract, flour and salt. The mixture should have a doughy consistency. Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour.
Grease cookie sheets with the vegetable oil. After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls. If the dough sticks to your hands, dip them in flour. Roll out balls between your hands into snake like shapes, about the length and thickness of your pinky.
Separate each ball into 4 smaller sections and roll each section into a snake. Place snakes 1 inch apart on cookie sheets. Bake for 20 to 25 minutes, or until the snakes begin to turn light brown.
Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter. Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake. Set aside until completely cooled.
To prepare sticky sauce, mix honey, sugar and cinnamon in a small bowl. Drizzle over the cooled snakes and serve.

Monday, October 13, 2008

Diwali Recipes, Diwali Sweets - Laddu,Soan Papdi,Besan ki Barfi,Gujia,Malpua

Diwali is the festive season of light, joy and fun. It adds extra fun if you can make diwali sweets at home and can serve to your friends and family. Nothing can be better than this home made Diwali Recipe of Diwali Sweets. Here you can fine the diwali recipes of making Laddu,Soan Papdi,Besan ki Barfi,Gujia,Malpua.

Wheat Laddu
1 cup Wheat Flour
1/4 cup Gram Flour
11/2 cup Sugar Powder
1/4 cup Grated Coconut
1/4 cup Dry Fruit almonds, raisins, kaju etc
1 cup Ghee

1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5. Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.

Soan Papdi
1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet

1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

Besan ki Barfi
Ingredients :
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds

Preparation :
1. Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates.
2. Mix sugar and water into a syrup.
3. Add this syrup to the besan and mix well.
4. Pour this mixture into a greased tray.
5. When it cools cut into cubes and garnish with pistas and almonds.

Sesame Seed (Til) - Khoya laddu
Ingredients :
2 cups khoya
1&1/2 cups of coarsely powdered roasted sesame seeds (til)
Powdered sugar to taste
Kesar, chopped almonds and pistas for decoration

Preparation :
1. Roast the khoya on low flame till it is very light golden yellow color.
2. Let is cool for few minutes.
3. Then add coarsely powdered roasted sesame seeds and mix it.
4. Add powdered sugar when the above mixture is luke warm.
5. Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
6. Arrange in a plate and decorate with kesar, chopped almonds and pistas.

Method for Making Khoya in Microwave:
1. Take three cups of full cream milk powder in microwave oven proof casserole.
2. Add sufficient water to make a thick paste.
3. Add 2 tablespoon of ghee.
4. Cover with plastic cling film and microwave for 3 minutes with in between stirring. (Time depends on power of Microwave oven.)

Chick Peas Aand Potatoe Curry
Ingredients (Serve 4-6)
1 can chick peas
3 lbs potatoes
1large onion
3 cloves of garlic
1 chilly pepper
3 tsp curry powder
1 cup of water
2 tsp vegetable oil
3 leaves shadow benny (optional)
1/2 tsp cumin powder

Preparation :
1. Peel potatoes and cut in quarters.
2. Peel onions and chop finely.
3. In a medium size pan add vegetable oil and heat well.
4. Add chopped onions and chilly pepper. Cook for about 2 minutes or until onions sweat.
5. Add curry powder and stir constantly. Now, add about quarter of a cup water and stir occasionally until curry powder, onion, pepper and garlic becomes a paste.
6. Cook for about 5 mins.
7. Add potatoes, shadow benny leaves (if available) and chickpeas. Stir up and let cook for about another 10 mins.
8. Add remaining water and let cook until potatoes and chick peas is tender.
9. When the sauce consistency is slightly thick add cumin powder, stir up and remove from heat.
10.This chickpeas and potatoes curry tastes great with cooked white rice.

Ingredients :
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking oil 3 tablespoon
Water 100 ml
Sugar 250 grams

Preparation :
Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or store it in an airtight container for using it on that special day.

Ingredients :
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
10-15 whole peppercorns

Preparation :
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.

Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.

Friday, March 7, 2008

Indian Mutton Biryani Recipe

Indian Mutton Biryani Recipe for very testy mutton biryani.

• 1/2 kg Mutton
• 2 Cups basmati rice
• Few flakes garlic
• 3 tsp Coriander powder
• Dried coconut
• 1 Inch stick cinnamon
• 3 Green chillies
• 1 tsp Chilli powder
• 1 Cup onion
• 1 Inch piece ginger
• 1 tsp Poppy seeds
• 3 Cloves, peppercorns and cardamoms
• 1 Cup curd
• 1/2 Cup onion
• 2 Bay leaf
• 8 tbsp Fat
• Salt to taste
How to make Mutton Biryani:
• Clean the meat and cut into pieces.
• Soak the meat in curd.
• Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder.
• Grind ginger, red chillies, green chillies, half the onions, garlic and copra.
• Now heat fat in a pan. Add chopped onions and ground spices.
• Fry until onions turn golden brown.
• Now add meat and fry well. Add poppy seed powder.
• Add salt and remaining curd. Cook till meat becomes tender.
• Add powdered spices to it and remove from the flame.
• Chop remaining onions. Fry them in fat in a separate pan.
• Add cloves and bay leaf.
• Fry for few minutes and add rice. Fry for another few minutes.
• Put salt to taste and make the quantity of water double.
• Remove from the flame when rice gets cooked and no moisture is left.
• Arrange a part of cooked rice in a pan and sprinkle saffron water over it.
• Place the meat over it and cover with rice layer once again.
• Garnish with fried onions and nuts.
• Mutton Biryani is ready.

Now you can understand why there's a growing interest in Indian Mutton Biryani Recipe. When people start looking for more information about Indian Mutton Biryani Recipe, you'll be in a position to meet their needs.

Friday, February 15, 2008

Indian Curry Recipe-Chicken Korma

Have you ever wondered what exactly is up with Chicken Korma? This healthy recipe can give you an insight into everything you've ever wanted to know about Chicken Korma.

Indian cuisine is the general term for the wide variety of cooking styles from India. In reality, India hosts an even greater number of distinct regional cuisines than the European continent. In general Indian food is prepared with delicate mixtures of many different fresh and dried spices, and the exact recipes often vary greatly from one household to the next.

Indian curry recipe, Indian Chicken Korma recipe,Chicken Korma,Curry recipe


* 2 chicken breasts, skinned and cut into approx. 1 inch pieces
* 1 tablespoon vegetable oil or ghee
* 1 inch piece cassia bark
* 2 cardamon pods
* two thirds of a batch of Basic Curry Sauce
* quarter teaspoon hot chilli powder
* half teaspoon concentrated tomato purée
* salt to taste
* 4 tablespoons double cream
* 1 tablespoon finely chopped creamed coconut


1. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside
2. Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
3. Turn the heat to low then add the Basic Curry Sauce, chilli powder, tomato purée and salt. You can add a little more tomato purée if the colour isn't rich enough but no more than another half teaspoon.
4. Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time. Add hot water if the sauce gets too dry.
5. Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted. By the end of the cooking the sauce should be silky and not too thick.

Tuesday, February 5, 2008

Valentine's Day Chicken in Silky Almond Sauce dinner recipe

Valentine's day is knocking at the door.Want to cook something hot for your valentine? Then chicken recipe is the best choice for a romantic valentine's day dinner recipe.

If you don't have accurate details regarding Valentine's Day Chicken in Silky Almond Sauce, then you might make a bad choice on the subject. Don't let that happen: keep reading.

Valentine's Day Chicken in Silky Almond Sauce
Categories: Main dish, Poultry

16 ea pieces skinned chicken
5 ea medium onions thin sliced
2 tb vegetable oil
6 tb blanched ground almonds
3 tb ground coriander
2 tb chopped fresh ginger
2 ts ground cardamom
1 x course salt
2 ts ground red pepper
1 ts ground cumin
1/2 ts ground fennel
1/2 c vegetable oil
2 c plain yogurt
1 c water
1 x fresh cilantro (garnish)

Pat chicken dry.

Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat.

Add chicken in batches and cook on all sides just until no longer pink (do not brown).

Remove using slotted spoon and set aside.

Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes.

Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat.

Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water.

Repeat with the rest of the mixture, yogurt and water.

Pour sauce back into skillet.

Add chicken to skillet. Place over medium-high heat and bring to a boil.

Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.

Remove from heat. Let stand at room temperature for about 30 minutes.

Transfer to serving dish, garnish with cilantro and serve immediately.

As your knowledge about Valentine's Day Chicken in Silky Almond Sauce continues to grow, you will begin to see how Valentine's Day Chicken in Silky Almond Sauce fits into the overall scheme of your cooking expertise.

Friday, January 25, 2008

3 Healthy Cooking Recipes

Here recipes is a list of 3 healthy cooking recipes. Tasty recipes on egg, bacon pie,cream, basil,ham,cheese and tomato. These are mostly egg recipes but very healthy recipes with good taste. In next posts I will give you some great indian curry recipes,spicy recipes, very tasty recipes.

Egg And Bacon Pie cooking recipes

Serves 6-8
2 teaspoons olive oil250g packet rindless streaky bacon rashers2 large sheets frozen ready-rolled shortcrust pastry (Pampas brand), thawed12 eggsSalt and ground black pepper, to taste1 egg, extra, lightly whiskedMixed leaf salad, to serve1. Preheat the oven to 200°C. Place a baking tray in the oven to preheat. Lightly grease a 21 cm (base measurement) pie dish.
2. Heat the oil in a large frying pan over a medium heat. Add half the bacon and cook for 2-3 minutes each side, or until slightly crisp. Transfer to a plate lined with paper towel. Repeat with the remaining bacon. Set aside for 10 minutes to cool.
3. Line the pie dish with 1 sheet of pastry and trim the edges. Lay half the bacon over the base of the pie. Crack an egg into a small cup and carefully pour over the bacon. Repeat with the remaining eggs. Sprinkle with salt and pepper. Carefully lay the remaining bacon over the eggs. Sprinkle with pepper.
4. Brush the edges of the pastry in the dish with the whisked egg. Place the second sheet of pastry over the pie to cover the filling and trim the excess pastry. Pinch the edges together to seal. Lightly brush the top of the pie with a little more whisked egg. Place the pie on the preheated tray and bake for 15 minutes. Reduce the oven temperature to 180°C and bake for a further 20-25 minutes, or until the pastry is golden brown. Serve warm or at room temperature with a mixed leaf salad.

Pasta With Eggs, Cream & Basil cooking recipe

Serves 6
500g dried fettuccine or pappadelle30g (1 1/2 tablespoons) butter300m1 carton pouring cream3 eggs, lightly whisked70g (1 cup) finely shredded parmesan1/3 cup finely shredded basilSalt and ground black pepper, to tasteExtra shredded parmesan and basil, to serve1. Cook the pasta in a large saucepan of salted boiling water, following the packet directions, until al dente. Drain and reserve 60m1 (1/4 cup) of the cooking liquid.
2. Meanwhile, melt the butter in a large frying pan over a medium heat. Add the cream and bring to a gentle boil. Boil, uncovered, for 2-3 minutes, or until it thickens slightly. Remove from the heat.
3. Return the pasta and the reserved cooking liquid to the saucepan. Add the whisked egg, cream mixture and parmesan. Cook, tossing, over a low heat for 1 minute, or until well combined and the sauce coats the pasta. Remove from the heat and toss through the basil. Season with salt and pepper.
4. Divide the pasta among serving bowls. Top with the extra parmesan and basil, then serve immediately.

Ham, Cheese & Tomato Omelete recipe

Serves 1
2 eggs1 tablespoon milkSalt and ground black pepper, to taste10g (2 teaspoons) butter 50g leg ham, chopped1/2 small ripe tomato, chopped25g (1/4 cup) grated Swiss or colby cheese
1. Use a fork to whisk the eggs, milk, salt and pepper in a small bowl. Melt the butter in a small(20cm top measurement) non-stick frying pan over a medium-high heat until the butter foams.2. Add the egg mixture to the pan and reduce the heat to medium. As the outside of the omelette starts to cook, use a fork to draw the egg mixture to the centre, allowing the uncooked egg to slip to the outer edge of the pan. Continue to cook for a further 30 seconds, or until golden brown underneath and still a little soft on top.
3. Sprinkle the omelette with the ham, tomato and cheese. Remove from the heat and carefully use an egglifter to fold one side of the omelette over the other to enclose the filling, Carefully slide onto a plate and serve immediately.
Variations:• Salmon and Spinach OmeleteOmit the ham, tomato and cheese. Top with 1/3 cup baby spinach leaves, a 105g can red salmon, drained, skin removed, and flaked, and 3 teaspoons chopped fresh dill
• Herb and Cheese OmeleteOmit the ham, tomato and cheese. Sprinkle with 1 1/2 tablespoons chopped parsley and 25g(1/4 cup) cheddar.

Thursday, January 17, 2008

valentines day chicken mashroom recipe

Chicken Breasts Baked on Mushroom Caps
Recipe from: Joy of Cooking
by Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker
Cookbook Heaven at Recipelink.com

For the most attractive presentation, use the caps of portobello, shiitake, or large button mushrooms.

Servings: 4 to 6

  • 6 bone-in or boneless chicken breast halves (with skin)

  • 1 teaspoon dried thyme

  • Salt and ground black pepper to taste

  • 6 large portobello mushrooms or 12 to 18 large shiitake or button mushrooms, wiped clean Or cut into 1/4-inch-thick slices (enough smaller mushrooms to cover the bottom of the pan)

  • 2 tablespoon minced garlic

  • Salt and ground black pepper to taste

  • 2 cups dry white wine

  • Olive oil

  • Sauce:

  • Enough water or Chicken Stock to measure 1 cup

  • 1/2 to 1 cup heavy cream (optional)

  • 2 tablespoons minced fresh parsley (optional)

  1. Position a rack in the center of the oven. Preheat the oven to 400 degrees F.

  2. Rinse, pat dry, and trim any excess fat from chicken. Season with thyme, and salt and ground black pepper to taste.

  3. Lightly oil a 13 x 9-inch baking pan or shallow baking dish just large enough to hold the chicken pieces in a single layer. Remove the stems from mushrooms. Arrange the mushrooms, gill side down and overlapping if necessary, in the pan. Sprinkle with garlic and Salt and ground black pepper to taste.

  4. Pour white wine over the mushrooms.

  5. Lay the chicken breasts skin side up on top of the mushrooms. Brush lightly with olive oil.

  6. Bake, uncovered, until the chicken skin turns golden brown, about 20 minutes. Check to see that there is some liquid in the pan; if not, add more wine. Baste the chicken with pan juices and turn the pieces over. Bake until the chicken is firm and fully cooked, 10 to 20 minutes more. Using a slotted spoon, remove the chicken and mushrooms to a platter, arranging the chicken skin side up on the mushrooms. Pour the pan juices into a small saucepan and skim the fat off the top with a spoon.

  7. For a low-fat sauce, add enough water or Chicken Stock to measure 1 cup. For a more luxurious sauce, add 1/2 to 1 cup heavy cream.

  8. Boil the sauce over high heat until reduced to a syrupy consistency. Taste and adjust the seasonings. Spoon some of the sauce over the chicken and pass the rest separately. If you wish, sprinkle the chicken with minced fresh parsley.

Sunday, January 13, 2008

Spicy chicken salad recipe with white bean

Spicy Chicken and White Bean Salad [From Diana Rattray]
Chili powder and cumin help flavor the dressing for this spicy chicken salad. Serve this salad with a garnish of sour cream and shredded cheese, or jalapeno rings and chopped cilantro.

* 2 cups diced cooked chicken
* 1 can (15 ounces) great northern beans, rinsed and drained
* 1/4 cup finely chopped red bell pepper
* 1/4 cup thinly sliced green onions
* 1/2 cup sliced black olives
* 1 tablespoon lime juice
* 1 medium avocado
* Salad greens
* Sour cream, optional
* Cheddar cheese, optional
* Pickled Jalapeno pepper rings, optional
* Finely chopped cilantro
* ---
* Dressing:
* 1/3 cup cider vinegar or red wine vinegar
* 1/2 teaspoon dried leaf oregano
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1 scant teaspoon salt
* 2 teaspoons sugar or honey
* Dash cayenne, or to taste
* 1 clove garlic, finely minced
* 2/3 cup extra virgin olive oil

In a large bowl, combine the chicken, beans, onion, bell pepper, and sliced olives; toss with lime juice. Refrigerate.

Combine dressing ingredients in a screw-top jar or container with lid; shake to blend well.Refrigerate for at least 1 hour before serving time.

To serve, pour about half of the dressing over the chicken and bean mixture; toss to coat. Arrange greens on serving plates and top with sliced avocado and a generous amount of the chicken and bean mixture. Garnish, if desired, with sour cream, shredded cheese, and a few jalapeno pepper rings. Sprinkle with chopped cilantro.
Pass the remaining dressing at the table.
Serves 4 to 6.

Mojito Recipe-Summer drink recipe

Mojitos are a fabulous summer drink. For a twist use mango flavor rum!Pierce Brosnan ordering the drink in Cuba in the James Bond movie "Die Another Day".

Scale ingredients to 4 servings
12 fresh mint sprigs
8 tsp sugar
12 tbsp fresh lime juice
6 oz light rum
club soda

In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the sugar and lime juice and stir thoroughly. Top with ice. Add rum and mix. Top off with chilled club soda (or seltzer). Add a lime slice and the remaining mint, and serve.

Almond Roca Cheesecake recipe


3/4 cup graham cracker crumbs
1/2 cup chopped or ground Almond Roca Buttercrunch Candy
1/4 cup butter or margarine, melted
24 ounces cream cheese, softened
1 (14 ounce) can Eagle brand sweetened condensed milk
3 eggs
1 teaspoon almond or vanilla extract


Preheat oven to 300 degrees F.

Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9−inch springform pan or 13−inch baking pan.

In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.

Cool; top with Almond Roca Topping; chill; refrigerate leftovers.

Almond Roca Topping*
1/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/2 cup chopped or ground Almond Roca Buttercrunch

In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.

* If using a 13 x 9−inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.

Mexican Salsa recipe

Mexican Salsa

Recipe from: Ray Brown

2 tablespoons finely chopped white onion
8 Roma tomatoes, about 1 pound. diced
2 serrano chiles, finely diced.
2 tablespoons cilantro leaves chopped
1 teaspoon sugar
1 teaspoon salt
1 tablespoon lime juice

Combine all ingredients in a bowl, chill in refrigerator. about 30 minutes or so

Potato recipe-Indian Dum Aloo

Tags- Dum Aloo, Indian Dum Aloo, Indian Potato Recipe,Bengali Dum Aloo, bengali aloor dum, bangali alur dam,bengali alur dum


• 1/2 kg Small potatoes
• 1 Small piece of cinnamon
• 1/4 tsp Caraway seeds
• 1 tbsp Coriander seeds
• 2 Cardamom
• A pinch of asfoetida
• 4 Cardamoms
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli powder
• 1 Medium size onion
• 2 Cup fine curd
• 4-5 Cloves
• 7-8 Black pepper
• 4-5 Bay Leaves
• 1 tsp Ginger garlic paste
• 4 tbsp Ghee or oil
• 1/2 Cup milk
• Salt to taste

Cooking Instructions:

• Make a fine powder of cardamoms, black pepper, coriander seeds, caraway seeds, cloves, cardamom and cinnamon by the help of a blender.
• Remove the peel from potatoes and prick them.
• Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
• Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the remaining oil. Fry the mixture till the paste turns reddish brown.
• Add the masala prepared in first step to this mixture and heat for about 2 to 3 minutes.
• Add turmeric, chilli powder and salt. Fry again for about a minute.
• Now pour the milk to make gravy followed by adding fine curd. Keep stirring continuously.
• You can pour little water if the gravy appears too thick.
• Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle.
• Garnish it with fresh coriander leaves.
• Dum Aloo is ready to serve.

Sunday, January 6, 2008

Bengali fish curry recipe

Tag: bengali fish curry recipe, fish curry bangla fish curry recipe,bangali macher kalia,machhi curry, machli curry,bongali machli curry,banglar macher jhol


2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

Bengali fish curry procedure:

* Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
* Keep aside for 30 minutes.
* Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
* Take off and keep aside.
* Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
* Mix in cut onion and stir fry until slightly brown in colour.
* Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
* Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
* Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
* Take off and decorate with cut green coriander leaves.

Tuesday, January 1, 2008

Pork and Sauerkraut Stew-New Year Dinner

Related searches:
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Pork and Sauerkraut Stew
From Diana Rattray,


* 1 cup chopped onion
* 2 tablespoons butter
* 3 small cloves garlic, minced
* 1 teaspoon caraway seeds
* 2 tablespoons paprika
* 2 pounds boneless pork shoulder, cut in 1" pieces
* 1 teaspoon salt
* 3 cups sauerkraut, rinsed and drained
* 1 tablespoon flour
* 2 cups sour cream

Combine all ingredients except flour and sour cream, adding 1/2 cup water. Cook on low, covered, for 8 to 10 hours. Uncover and turn on high. Mix the flour with the sour cream until smooth; add to the stew and continue to cook for 10 minutes, until thickened and thoroughly heated.
Serve with buttered noodles.

New Year Recipe-Hoppin’ John

Tags: Hoppin’ John, Black eyed peas,new year recipe

1 cup dried black-eyed peas or field peas (You can also substitute fresh, often available this time of year; just omit the soaking step and cook until tender.)
2 tablespoons olive oil
1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon
1 medium onion, coarsely chopped
1/2 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional)
1 1/2 cups uncooked rice.

1. Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
2. Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
3. Turn off flame, and allow hoppin’ John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin’ John, and add shredded jowl. Serve.

Black Eyed Peas With Ham - New Year Recipe

Tags: New Year Recipe, Happy New Year Recipe, Good Luck Recipe, Black eyed peas recipe.
Southern foods.

Eating black eyed peas on New Year's Eve brings you luck.
Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.

3 1/2 c canned or frozen (and thawed) black-eyed peas thawed
3 c chicken stock or canned low-salt broth
4 oz finely chopped ham
1 C onion, chopped
2 T balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp. thyme
1/4 tsp. (more to taste) crushed red pepper
pepper to taste

Serves 6

Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper.