Chocolate Glazed Doughnuts

Serving Size  : 1    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      Ounces        unsweetened chocolate
    1/4  Cup           butter
  2                    eggs
  1 1/2  Cups          sugar
    1/2  Teaspoon      salt
  4      Teaspoons     baking powder
  4      Cups          flour
  1      Cup           milk
                       Cooking oil for frying doughnuts
  2      Cups          powdered sugar -- sifted
  5      Tablespoons   boiling water
    1/4  Cup           flaked coconut
    1/4  Cup           finely chopped toasted pecans
                        -- or your favorite nut
  4      Ounces        white chocolate -- melted
                        -- for drizzle (optional)

Melt 1 ounce chocolate with 1 tablespoon butter in top of double boiler
over simmering water.
Let cool. Beat eggs and sugar until well blended. Add cooled chocolate
mixture to egg mixture.
Sift together salt, baking powder and flour.
Alternately add flour mixture and milk to egg mixture to form a dough.
(You may not need to add all of the Milk. Just add enough to form a dough ball).   
Gather dough into a ball on a floured board. Roll out to 1/3 inch thick.
Cut with a floured doughnut cutter.
Fry 3-4 minutes in oil heated to 375 degrees.
Drain on paper towels.  
Glaze: melt remaining 3 ounces chocolate with remaining 3 tablespoons butter
in top of double boiler over simmering water.
Stir in powdered sugar and enough boiling water to make a thin glaze.
Dip cooked doughnuts into glaze. Place on wire rack.
Sprinkle with coconut and/or chopped nuts if desired.
Drizzle white chocolate glaze over some for an elegant doughnut!   

Fresh Mushroom Soup

Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      pound         Mushrooms
  2      tablespoons   Butter or margarine
  2      cups          Finely chopped onions
    1/2  teaspoon      Sugar
    1/4  cup           Flour
  1      cup           Water
  1 3/4  cups          Chicken broth
  1      cup           Dry vermouth
  1      tablespoon    Salt or to taste
    1/4  teaspoon      Ground pepper to taste

Slice 1/3 of the mushrooms and finely chop the rest. Melt butter in large saucepan.
Add onions, sugar and sautee over medium heat, stirring frequently,about 15 minutes
or until golden. Add sliced and chopped mushrooms and sautee for 5 minutes.
Stir in flour until smooth; cook for 2 minutes, stirring constantly. Pour in water
and stir until smooth. Add remaining ingredients and heat to boiling, stirring constantly.
Reduce heat and simmer, uncovered, about 10 minutes. May be pureed and reheated
if you choose

Hot and Spicy Popcorn

5 quarts popped popcorn
1 cup dried banana chips
1/2 cup peanut butter
2 teaspoons vegetable oil
1 teaspoon soy sauce
1/4 teaspoon ground garlic
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

1. Combine popped popcorn and banana chips in a roasting pan. In a small saucepan, stir together peanut butter and oil until blended; add seasonings and heat. Pour peanut butter mixture over popped popcorn and toss to coat.
2. Heat in 300*F (150*C) oven for 10 minutes, stirring several times.

Makes approximately 5 quarts.

Recipe provided courtesy of The Popcorn Board.

Bruce's Favorite Caesar Salad

Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Head of Romaine Lettuce
                       Tin of Anchovy Filets
  1      tablespoon    Fresh Ground Black Pepper
 40      milliliters   Garlic
                       Egg Yolk-use Extra Large Egg
  1      tablespoon    Prepared Hot Mustard
  3      dashes        Tobasco Sauce
  1      tablespoon    Worcestershire Sauce
    3/4  cup           Olive Oil
                       Red Wine Vinegar
                       Lemon
                       Fresh Grated Parmesan Cheese
                       Croutons
    1/2  pound         Bacon
  1                    Cook the bacon until very cr

towels.

2) Place egg in a glass of warm water and set aside until it reaches room temperature (10-15 minutes).

3) Crush the garlic in a large wooden bowl. Add the anchovies and crush into a pulpy mass.
Mix with black pepper.

4) Add mustard, worcestershire sauce and tobasco. Separate the egg, keeping the yolk.
If you can't find any extra large eggs then 2 small eggs is fine. Stir in each of these ingredients thoroughly as you add each one.

5) SLOWLY add the oil from the anchovy tin, using a french whisk to mix.

6) SLOWLY add olive oil, rapidly whipping until you get a thick paste.
You may have to vary the amount of oil to achieve this (at least 3/4 cup).

7) Squeeze in some red wine vinegar to taste. Once around the bowl is usually enough.

8) Squeeze in one lemon for the juice, again to taste.

9) Just before serving, add the lettuce, croutons, crushed bacon and parmesan cheese. Toss Thoroughly.

The trick to this is the dressing should be quite thick before adding the red wine vinegar and lemon juice.

You may want to add more garlic, tobasco, worcestershire, mustard depending on how
spicy you like your Caesar Salad.

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Caesar Salad, "The Original Recipe"

Serving Size  : 2    Preparation Time :0:00
Categories    : Dressings                        Salads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5                    Flat anchovies
  1                    Head of romaine -- cut into
                       Strips and well chilled
  1      teaspoon      Dry mustard
  1      teaspoon      Garlic powder
    1/3  cup           Olive oil
    1/8  cup           Approximately -- cider vinegar
                       Worchestershire sauce
                       Tabasco sauce
  2                    Eggs -- coddled
  1                    Juice of lemon -- or to taste
                       Parmesan cheese
                       Croutons
                       Salt
                       Fresh ground pepper -- MIKE'S KITCHEN-

The following issaid to be  the ORIGINAL Caesar Salad recipe, created on the spot
from miscellaneous ingredients by Chef Caesar, in Tijuanna, in the 1920's!
If this really isn't the original, it should be. It's that good.
If the ingredients are balanced just right, the result is a rich, smooth,
buttery-with-a-hint-of-lemon concoction that I have never yet found an equal to.
The quantities of spices, etc., listed are at best close approximations.
I estimated the measures because the salad needs to be mixed freehand
at the table with as much (understated of course) fanfare as possible,
and the various amounts are about what are used.
A little experimentation should make perfect, and would be well worth the effort.
This recipe is an instance where culinary artistry definitely comes into play.

THE SALAD BOWL:
Should be wooden with a rough, porous surface to "grab" the anchovy.
Rather than being cut up in the salad, the anchovy is rubbed into the bowl.
Though other kinds of bowls can be used--metal, ceramic, smooth wood-
-they neither pulverize the anchovy as well, nor do they hold the aroma.

THE INGREDIENTS:
Before hand, cut the romaine crosswise into eating-sized strips. Chill to crisp.
When ready to serve the salad, place in the anchovy-seasoned bowl.
In another smaller bowl, mix the garlic powder and dry mustard, and sprinkle over the romaine.
Mix lightly to spread the seasonings. (As an alternative, flavor olive oil with garlic and
use that in place of the the garlic powder and the regular olive oil the recipe calls for.)
Add 4 - 5 dashes (approx.) of Worchestershire sauce and the same of Tabasco,
depending on taste. Mix lightly again. Add the oil and vinegar.
In yet another small bowl, thoroughly beat the coddled eggs with a small wire whip,
and add to the romaine. Add lemon, salt, and fresh ground pepper, to taste. T
hough a little bit of vinegar is important to the recipe, lemon is the more primary
of the two ingredients, and should be the one adjusted to taste.
Add croutons and parmesan cheese in the amounts desired, and mix thoroughly.
Serve on chilled dinner plates. Garnish with more croutons and parmesan to taste.
Some of the croutons will be soaked with the dressing, while the ones used to
garnish will add a crunchy texture. Also, garnish with crossed strips of anchovy, if desired.

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Kfc Big Bucket In The Sky Chicken

Serving Size  : 6    Preparation Time :0:00
Categories    : Copycat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      Packages      Lipton Cup Soup Tomato -- * See Note
                       And Add 2 Tb Paprika
  3      Cups          Self rising flour
  2      Packages      Good Season Italian(dry)
  1      Teaspoon      Salt
    1/4  Pound         Butter melted in pan

  * or cream of chicken or cream of mushroom. 
Mix dry ingredients together and place some of mixture in a bag
and add pieces of chicken and shake, then repeat again.
Bake at 350 for 1 hour.

Mcdonald's Apple Mcmuffins

Serving Size  : 12   Preparation Time :0:00
Categories    : Copycat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  Cup           Skimmed or reconstituted
                       Nonfat Dry Milk
    1/2  Small         Egg Beaters Carton  (=1Egg)
  4      Teaspoons     Non-fat plain yogurt*
    2/3  Cup           Sugar
  1      Cup           Peeled Apples -- Grated
    1/2  Teaspoon      Cinnamon
  1 1/2  Cups          Self-rising flour

  *Can use t ts yogurt and 2 ts applesauce for more moist muffins.
Grease 12 muffin wells. Preheat oven to 400~.
Combine in medium mixing bowl using mixer on medium speed all ingredients.
When completely combined, stir into it self-rising flour only until flour is
completely moistened and dissolved. Do not overmix.
You don't want to beat this like a cake batter or muffins will be heavy
and maybe dry after baked.
Divide batter equally among the 12 prepared muffin wells
Bake about 18-20 minutes until a tester comes out clean.
Cool a few minutes before loosening and removing from muffin tins

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Famous Amos Chocolate Chip Cookies

Serving Size  : 1    Preparation Time :0:00
Categories    : Copycat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  Pound         Butter or margarine
  1      Cup           Light brown sugar -- packed
  1      Cup           Sugar
  3                    Eggs
  3      Cups          Bisquick
  1      Cup           Cornstarch
    1/2  Cup           Nonfat milk powder
  2      Tablespoons   Sanka or coffee powder
  1      Tablespoon    Unsweetened cocoa powder
  1      Tablespoon    Vanilla
 12      Ounces        Semi-Sweet Chocolate Pieces
  4      Ounces        Pecans -- well-chopped

 With electric mixer, high speed, cream butter until light and fluffy.
Beat in sugars, beating until very creamy.
Beat in eggs, then each remaining ingredient, except chips and pecan.s
When dough is smooth, work in chips and pecans with spoon.
Make grape-sized pieces of dough for each cookie, placing 1" apart on ungreased sheet.
Bake at 350~ for 14 minutes or until golden brown. 12 dozen itsy bitsy cookies.
Freeze unbaked cookie dough to thaw, shape and bake in 4 months.

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Boston Chicken & KfC Rotisserie Style Chicken

     *  Exported from  MasterCook  *
     
Serving Size  : 4    Preparation Time :0:00
Categories    : Copycat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/4  Cup           Oil
  1      Tablespoon    Honey
  1      Tablespoon    Lime juice
    1/4  Teaspoon      Paprika
                       Season salt
  4                    Chicken breast halves w/skin

 Mix all ingredients well in saucepan and warm just to melt honey.
Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes,
basting chicken without turning them, 3 or 4 times during baking or until nicely browned.
Immediately upon removing from oven, seal baking dish tightly in foil
and let stand 15 to 20 minutes before serving.

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Almost Kentucky Fried Chicken

* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Copycat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds Chicken
2 Packages Italian salad dressing mix
3 Tablespoons Flour
2 Teaspoons Salt
1/4 Cup Lemon juice
1 Cup Milk
1 1/2 Cups Pancake mix
1 Teaspoon Paprika
1/2 Teaspoon Sage
1/4 Teaspoon Pepper

Make a paste out of the marinade ingredients. Coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours.
Mix pancake mix with other seasonings.
Dip pieces of chicken in milk, then in pancake coating. Dust off excess.
Lightly brown in skillet with 1/2 inch vegetable oil in it. Brown for 4 minutes each side.
Remove and place in a single layer on shallow baking pan. Seal with flour.
Bake for 1 hour at 350 Uncover and baste again with milk.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes.

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Veg Biryani.

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)


How to make vegitable biryani :
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.

OVEN FRENCH FRIES

1 tablespoon. oil

Preheat oven to 475 degrees. Peel potatoes and cut into long strips about 1/2 inch wide. Dry strips thoroughly on paper towels. Toss in a bowl with oil as if making a salad. When strips are thoroughly coated with the oil, spread them in a single layer on a cookie sheet and place in preheated oven for 35 minutes.

Turn strips periodically to brown on all sides. If a crispier, browner potato is desired, run under broiler for a minute or two. Sprinkle with salt before serving.

Mexican Salad

Lettuce or salad leaves 100 gms
Tomatoes 2 nos.
Cheese, diced ½ cup
Cooked kidney beans 1 cup
Tobasco sauce 1 tbsp.
Crushed Nacho chips 100 gms
Spring onion leaves As required
Green chilies, chopped ½ tsp.
Green coriander, chopped 1 tbsp.

1.Shred lettuce, blanch tomatoes in boiling water for one minute.

2.Peel, deseed, dice blanched tomatoes and chill them.

3.Mix rest of the ingredients with shredded lettuce and diced tomatoes.

4.Serve immediately otherwise nacho chips will become soggy.

THAI LEMONGRASS SOUP

Ingredients:

I cup vegetable stock
1/2 - 1 bunch cilantro
1 cup mushroom and beans(chopped)
1 c. snow peas
1/3 c. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chilli pepper, cut into rings
4 tbsp. nam plah (you can find at Oriental food stores)
a few stalks of lemongrass (use about 6)
chopped garlic
salt to taste

Bring the broth to a simmer. Add crushed red pepper. simmer for 5 min. Add lemongrass n garlic and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegetables will lose their color and will get limp. Serve with bread sticks.
You can also use coconut milk along with the stock for Authentic Thai taste.

5 H-O-T summer recipes

Despite the blistering heat, you can't do without your Hot & Sour Chinese soup and spicy curries. Go ahead, but remember to balance it with some salads and chilled drinks. Kadim S Shaikh, executive chef, Ramee Guestline, Mumbai, rustles up an interesting menu to help you cool off.



Bahar-e-DilkashServes 2-4 ~Ingredients 250 gm paneer
350 gm mango
250 gm pineapple ~For dressing 30 ml ginger juice
30 ml lime juice
25 ml honey
60 ml oil
A pinch of crushed pepper
Salt to taste ~For the garnish Ginger juliennes (cut in strips like matchsticks) ~Method Chop up the paneer, peeled mango and pineapple into cubes. Put into a bowl and refrigerate. Mix the dressing ingredients, except for the oil, thoroughly. Then, pour the oil in a gentle stream, whisking simultaneously until it completely blends in. Toss the salad with the dressing. Serve in a bowl, garnished with ginger juliennes.




Aab Hi AabServes 2-4 ~Ingredients 4 large tomatoes, sliced
2 tbsp cucumber, chopped
? tbsp cumin seeds
? tbsp fennel seeds
1 tbsp dried hot chilli powder
1 tbsp lime juice
2 tbsp extra virgin olive oil
1 tbsp salt
1 tbsp pepper ~Method Arrange tomato slices on a platter and sprinkle with lime juice. Warm the oil in a small pot over moderate heat. Add cumin seeds, fennel seeds and chilli powder and fry for 30 seconds. Remove from heat and cool. Add the cucumber and mix well. Spoon in the seasoned oil over the tomatoes. Season with salt and pepper and serve. Note: The longer you let the dressing sit, the more the flavour will intensify.




Aam Ka PannaServes 2-4 Ingredients 250 gm raw mango, peeled and sliced
5 cups water
5 gm cumin seeds, powdered
Salt to test
150 gm sugar
1 bunch of mint leaves, chopped Method Cook the mango in water for 30 minutes. Mash the mango pieces and then pass the mixture through a sieve. Mix in the salt, sugar and cumin seed powder. Stir well till the sugar dissolves. Garnish with mint leaves and serve chilled.




Dil PasandiServes 6 Ingredients 2 cucumbers
80 gm dates
1 onion
2 tbsp yoghurt
2 tbsp cider vinegar (made from apple)
1 tbsp honey
1 tbsp black sesame seeds
? tbsp salt
? tbsp ground black pepper Method Using a teaspoon scrape out the seeds of the cucumber. Make thin diagonal slices, add the sliced onion and set aside. In another bowl, mix the mayonnaise, yoghurt, vinegar, honey, black sesame seeds, salt and ground pepper well. Add this to the cucumber mixture, toss and serve immediately.




Thanda KhattaServes 2-4 Ingredients 200 gm tamarind
1 litre water
200 gm sugar Method Soak the tamarind in one cup of warm water and extract the pulp. Add the remaining water and sugar stir till the sugar dissolves completely. Pass the mixture through a sieve and serve chilled.