Sweet and Sour Meatballs

2 pounds lean ground beef
2 eggs
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 teaspoon ground ginger
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons granulated sugar

1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon seasoning salt
1 large carrot, diced
1 large green bell pepper, cut into 1/2 inch pieces

Preheat oven to 400F. Lightly grease a large, shallow baking sheet.
In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs
and onion. Sprinkle with ginger, seasoning salt, pepper,
Worcestershire sauce and sugar. Shape into one inch balls.

Place meatballs in a single layer on prepared baking sheet. Bake in
preheated oven for 10 to 15 minutes; set aside.

To make the sauce, mix enough water with the reserved pineapple
juice to make 1 cup. In a large pot over medium heat, combine the
juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar.
Stir in cornstarch, ginger and seasoning salt, until smooth. Cover
and cook until thickened.

Stir pineapple chunks, carrot, green pepper and meatballs into the
sauce. Gently stir to coat the meatballs with the sauce. Simmer,
uncovered, for about 20 minutes, or until meatballs are thoroughly
cooked.

Cracker Barrel Chicken Casserole

1 cup yellow corn meal
1/3 cup flour
1 1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup butter, melted

Chicken Filling:
2 1/2 cups cooked chicken breasts (cut into bite-size pieces)
1/4 cup yellow onion (chopped)
1/2 cup celery (thin chopped)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can cream of chicken soup
1 3/4 cups chicken broth
2 tablespoons butter

Mix first nine ingredients together in mixing bowl until
smooth. Pour into greased 8" x 8" baking pan and bake at 375F
for 20 - 25 minutes until done. Remove from oven and let cool
completely.

When cool, crumble corn bread and place 3 cups of corn bread
crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and
mix well, set aside.

In sauce pan on medium low heat place butter. Saute onions and
celery until transparent, stirring occasionally. Add chicken
broth, cream of chicken soup, salt, and pepper. Stir until well
blended and soup is desolved completely. Add chicken, stir and
blend until mixture reaches a low simmer. Cook for 5 minutes,
remove from heat. Place chicken mixture in buttered casserole
dish (2 1/2 qt.), or individual casserole dishes (about four).
Spoon cornbread crumb topping on top of chicken mixture (do not
stir in chicken filling) and place baking dish in preheated oven
at 350F for 35 - 40 minutes. The crumbs will turn a golden yellow.

Bourbon Walnut Pie

Crust:
2 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
1 tablespoon milk

Filling:
1 cup dark corn syrup
1/2 cup sugar
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons bourbon
1 1/2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup chopped walnuts (about 3 ounces)
3/4 cup walnut halves (about 3 ounces)

For Crust: Blend flour, sugar and salt in processor. Add butter
and process using on/off turns until mixture resembles coarse meal.
Whisk egg and milk in small bowl to blend, then add to processor.
Blend until moist clumps form. Gather dough into ball and flatten
into disk. Wrap dough in plastic and refrigerate 1 hour.

For Filling: Preheat oven to 350°F. Whisk syrup, sugar, eggs,
butter, bourbon, flour, vanilla and salt in large bowl to blend.
Mix in all walnuts.

Roll out dough on floured surface to 14-inch round. Transfer to
9-inch-diameter glass pie dish. Fold edge under; crimp decoratively.
Pour filling into prepared crust. Bake until crust is golden and
filling is set in center when pie is shaken slightly, about 55
minutes. Cool pie completely in pan on rack.

Mrs. Fields Eggnog Cookies

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg

Preheat oven to 300F. In a medium bowl combine flour, baking
powder, cinnamon and nutmeg. mix well with a wire whisk and
set aside.

In a large bowl, cream sugar and butter with an electric mixer
to form a grainy paste. Add eggnog, vanilla and egg yolks and beat
at medium speed until smooth. Add the dry ingredients and beat
at low speed just until combined. Do not overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 1" apart.
Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until
bottoms turn light brown. Transfer to cool, flat surface
immediately with spatula.

Double Decker Sweet Potato Pecan Pie

Crust:
8 graham crackers, finely crushed
1 T. canola oil

Preheat oven to 325° F. Lightly spray 10" non-stick heavy-gauge springform pan with cooking oil. Mix all crust ingredients together thoroughly and press firmly into pan. Bake 4-5 minutes. Cool on rack.

Sweet Potato Filling:
2 1/2 C. steamed sweet potatoes, mashed until smooth
1 1/2 C. soy milk or low fat evaporated milk
1/4 C. brown sugar
1/2 C. granulated sugar
1/4 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/8 t. ground cloves
4 organic egg whites

Raise oven temperature to 350°F. In a large bowl mix all ingredients until well-blended and completely smooth. Set aside.

Pecan Filling:
6 organic egg whites
1/2 C. granulated sugar
1/2 t. salt
2 T. canola oil
1 1/2 C. light corn syrup
1 C. finely chopped fresh pecan halves
1 T. vanilla extract

Combine first 5 ingredients in large bowl and beat until well combined. Stir in pecans and vanilla.

Pour sweet potato filling into baked pie crust and smooth top. Carefully pour pecan filling on top. Bake for 50-60 minutes, until a knife inserted into the pie comes out clean. Cool on rack.

Makes 12-14 servings

Bajan Chicken

The Whole Chile Pepper Book.

3 fresh Habanero chiles, stems & seeds removed, finely chopped
1 tablespoon Caribbean-style Habanero sauce
4 chicken breasts, skin removed
6 green onions, finely chopped, including tops
3 cloves garlic, minced
2 tablespoons fresh-squeezed lime juice
2 tablespoons fresh parsley, chopped
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 egg
1 tablespoon soy sauce
Flour for dredging
3 cups dry breadcrumbs
Vegetable oil for frying

Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out.

Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the bread crumbs.

Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side.

Tortellini with Peas and Prosciutto Recipe

Tortellini with Peas and Prosciutto

Categories: Pasta, Italian
Yield: 4 servings

15 oz Tortellini; cheese
1 1/2 c Whipping cream
1 pinch Nutmeg; freshly grated
6 T Parmesan; freshly grated
3/4 c Peas; frozen tiny thawed
1 1/2 oz Prosciutto; fat trimmed cut
Salt and freshly ground pepper

Cook tortellini in large pot of boiling salted water until barely
tender, stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat.
Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, Parmesan, peas and
prosciutto. Simmer over low heat until tortellini are tender and
sauce thickens, stirring occasionally, about 4 minutes. Season with
salt and pepper. Divide among four warm bowls and serve.

Rigatoni alla Fontina

Yield: 4 servings

1 lb Rigatoni
3 T Salt
6 T Butter, sweet
1/2 lb Sliced fontina cheese
2 pn Nutmeg
1 c Parmigiano cheese
2 pn Black pepper

eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted
boiling water until extra al dante (they will finish cooking in the
oven). Drain well and place in a large bowl. Add 2/3 of the butter,
1/2 of the parmigiano, and nutmeg and mix well until all the pasta is
coated. In a buttered baking dish, make a layer of the pasta, a
! ! layer of the fontina cheese, sprinkle with the parmigiano, and
repeat the process until the pasta is used up, ending with a layer
of the fontina on top. Sprinkle with parmigiano and black pepper and
dot with the remaining butter. Bake for 15 minutes, or until the
cheese is melted. May be served on flat plates.

Rice With Raisins Recipe

Yield: 6 servings

4 tb Olive oil
1 Garlic clove
-finely minced
1 tb Parsley; fresh - chopped
1 1/2 c Rice; short grain
1/2 c Raisins; dark seedless
1/2 ts Salt
3 c Broth; hot
Pepper; black

"Riso coll'Uvetta is an ancient Venetian dish prepared mainly during
Chanuka. It has an interesting taste, nut is not for every palate."

Heat oil in large skillet. Add garlic, parsley and rice. Cook over
high heat, stirring with wooden spoon, till garlic begins to
discolour. Add raisins and sal! ! t. Add hot broth, 1/4 cup at a time and
continue to cook, uncovered over high heat till rice is done - about
15 minutes in all. Taste for salt and pepper and add if necessary.
Serve hot or at room temperature.

Murg Afgani (Chicken with Melon Seeds) Recipe

Murg Afgani (Chicken with Melon Seeds) Recipe : Popular Chicken Recipes

Ingredients

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashew nut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

Method

Clean the chicken and keep aside.

Make a paste of all the ingredients and marinate the whole chicken well
with this.

Keep marinated for four hours.

Grill in a tandoor (charcoal grill) till golden.

Serve the murgh afgani hot with onion rings.

Talawa Gosht (Hyderabadi ) Recipe

Ingredients:
Meat - 1 Kg
Coriander Leaves - 2 Bunches [handful]
Salt - 2-3 tsp or according to taste
Red Chilli - 2 tsp
Turmeric - 1/4 tsp
Garam Masala (Mix of Spices) - 1/2 tsp
Ginger Paste - 1 1/2 Tbsp
Garlic Paste - 1 1/2 Tbsp
Vinegar - 1 tsp
Lime juice - 4 tsp
Oil for frying

Method

1.Cut cube sized pieces of beef and grind them slightly in a mixer. Make
sure that the cubes are not fully minced but are only torn due to the
grinding action.

2.Add Ginger paste, Garlic paste, salt, red chilli powder, turmeric
powder and vinegar to the beef. Mix it well and keep aside for 30
minutes to an hour. One can refrigerate overnight for better taste.

3.Heat 4 tbsp oil in a pressure cooker and fry the beef for 3 minutes.
Add 2 cups of water and pressure cook on medium heat for 25 minutes.

4.Heat a non-stick cooking vessel/pan with several Tbsp of oil for
frying beef.

5.Unload the contents of the pressure cooker into the frying pan. Fry
the beef for 10 minutes. Add coriander leaves and fry for another 5
minutes or until the beef is blackish brown in color. Add more oil if
need be.

6.Heat the coal pieces to red hot. Cut slices of onion and place them in
a funnel shape in the fried beef. Add some ghee to it. Drop the heated
coal pieces into the onion slices holding ghee. Immediately put the lid
on the pan and let the smoke settle to give a tempting aroma.

7.Pour lime juice, mix well and serve hot with slices of onion and
tomato.

Salmon with Pears, Apples and Limes Recipe

Ingredients:

6 Salmon Steaks
2 Tbsp Butter
2 Limes
fresh ground Pepper
1 Apple
1 Pear

Method

Prepare the fruit by thinly slicing the lime, including the ends.

Halve and core the apple and pear and cut into thin slices, about 1/8".

In a large skillet, at a low heat, melt the butter and sprinkle with
pepper.

Add the lime slices, turning to coat them with butter.

Add apple and pear and sauté' until butter is absorbed by the fruit,
about 5 minutes.

Fruit should be tender, but not browned.

Place salmon steaks on the grill.

Remove the lime ends from the sautéed fruit and rub over salmon,
simultaneously squeezing juice.

Broil about 5 inches from the heat until brown, about 7 minutes.

Turn and repeat on the other side.

Carefully remove steaks.

Serve immediately with sautéed fruit complimented with brown rice
milanese and green beans with mushroom and sesame seeds.

Serves 6.

Cham-Cham Recipe

Ingredients:

2 liters full cream/ whole milk
2-3 tbsps lime/lemon juice
5 tsps flour
4 cups water
2 cups sugar
2-3 tbsps rose water or a few strands of saffron
A few drops of yellow food colour (according to your preference)
200 gms fresh thickened/ heavy/ double cream

Method

Bring the milk to a boil over a medium flame. Stir occassionally to
ensure the milk does not burn. When the milk begins to boil, add the
lime juice and mix well. When the curds begin to separate from the milk,
turn off the fire and leave the millk aside for 10 minutes to let the
curdling process finish.

Strain the cheese and wash it well under running water - to remove all
the lime juice from it.

Now put the cheese in a cheesecloth and hang for 1 hour to completely
drain all the liquid from it.

Put the drained cheese into a mixing bowl and begin to knead it.
Continue till all the lumps are removed and the cheese is absolutely
smooth. When this happens the cheese will begin to release its fat and
your hands will feel greasy. The smoother you knead the cheese, the
better the Cham-Chams. This is the time to add the yellow food color and
mix well.

Now sprinkle the flour over the surface of the cheese and work it into
the cheese to mix thoroughly.

Mix the sugar and water in a pressure cooker and bring the mixture to a
boil (without covering the pressure cooker). Make sure the cooker is
large enough to accomodate the finished Cham-Chams, as they will expand
to double their size while cooking in the syrup!
While the sugar syrup boils, divide the dough into small marble-sized
balls and roll between your palms till smooth. Now gently press them
into an oblong shape and then flatten a little.

Gently add the balls to the sugar syrup and cover the pressure cooker.
Add the cooker weight and wait for the first whistle. Once the first
whistle blows, wait another 8-10 minutes and then turn off the fire.
Release the steam from the pressure cooker and allow the Cham-Chams to
cool completely before touching them. They will have expanded to almost
double their original size and will be delicate when hot.

When cool, pour the rose water or saffron syrup (made by soaking the
saffron strands in a little warm water) on the Cham-Chams and chill for
a few hours. When chilled, remove the Cham-Chams from the syrup and
arrange in a platter.

Whisk the fresh cream till thick and fluffy. Fill into an icing bag and
pipe a swirl out (with a thick nozzle) onto each Cham-Cham.

Garnish with slivers of your favorite dried fruit and serve.

Seafood Marinade Recipes

Asian Marinade Recipe : Seafood Marinade Recipes

Ingredients

1/4 cup Soy Sauce
2 Tbsp dark Sesame Oil
2 Tbsp Rice Vinegar
1 Tbsp minced Garlic
1 Tbsp minced Ginger
1 Scallion, sliced thin (about 2 Tbsp)
1 ground Black Pepper, to taste

Method

Marinate fish for 30 minutes, turning after 15 minutes.

Then grill for about 8 minutes.

Halloween Finger Cookie Recipe

Halloween Finger Cookie Recipe - Festivals Ceremony and Celebrations
Ingredients
* 1 cup Butter, softened
* 1 cup Icing Sugar
* 1 Egg
* 1 tsp Almond Extract
* 1 tsp Vanilla
* 2 2/3 cups Flour
* 1 tsp Baking Powder
* 1 tsp Salt
* 3/4 cup Whole Almonds, blanched
* 1 tube of Red Decorator Food Gel
Method
* Put butter, egg, almond extract, vanilla and sugar in a bowl and beat
them well.
* Mix flour, baking soda and salt in a bowl and add them to the earlier
mixture.
* Beat the ingredients some more. until they blend together well.
* Cover the bowl and put it in the refrigerator for about half an hour.
* Take out only one quarter of the dough at a time, while keeping the
rest of it in the fridge and shape finger-shaped cookies from it.
* Create knuckles by squeezing the dough and create the wrinkles on the
knuckle by using the knife.
* Use an almond as a nail, at the end of your finger.
* Lightly grease the baking sheets and place the cookies on them.
* Bake them at 325oF or 160oC, for 20 to 25 minutes or till they turn
pale-golden.
* Let the cookies cool down on the racks, for 3 minutes.
* For a more-gory look, you can make use of the red gel.
* Lift up almond; squeeze red decorator gel onto nail bed and press
almond back in place, so the fake blood seems to ooze out.
* Makes about five dozen cookies.

Hot Chocolate Fudge Recipe

Hot Chocolate Fudge Recipe - Hot Chocolate Fudge is popular dessert
recipe.
Ingredients:
• 4 scoops Vanilla Ice-Cream
• 1 cup Semi-Sweet Chocolate Chips
• 3/4 tbsp Whipping Cream
• 1 tsp Vanilla essence
• 1 tsp Almonds
• 1 tsp Cashew Nuts
Method to make Hot Chocolate Fudge:
• Put chocolate chips and whipping cream in a pan and heat it over
medium flame, while stirring constantly.
• Once chocolate is melted, mix vanilla essence in it and stir.
• Take a conical glass and pour hot chocolate mixture in it.
• Top the mixture with 2 scoops of vanilla ice cream.
• Again pour some sauce on it.
• Add 2 more scoops and pour more sauce on it.
• Sprinkle cashew nuts on top.
• Hot Chocolate Fudge is ready.

Lemon Dijon Chicken Wings Recipe

Lemon Dijon Chicken Wings Recipe - A delicious preparation for barbecued
chicken
Ingredients:
• 1/4 Cup olive oil
• 1 tbsp Fresh lemon juice
• 2 tbsp Coarse-grained Dijon mustard
• 6 Cloves garlic, chopped
• 2 tsp Salt
• 1 tbsp Freshly ground black pepper
• 2 Pounds chicken wings, separated at joints, tips discarded.
Method to make Lemon Dijon Chicken Wings:
• In a large bowl, stir together olive oil, lemon juice, mustard,
garlic, salt, and pepper.
• Add chicken wings, cover and marinate in the refrigerator for at
least 2 hours, stirring occasionally.
• Preheat grill to high heat. Drain marinade from chicken into a
small saucepan.
• Bring to a boil, and simmer for 5 minutes.
• Set aside for basting.
• Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or
until juices run clear.
• Turn frequently and baste with the marinade during the last 5
minutes.
• Lemon Dijon Chicken Wings is ready.

Indian Dessert Chocolate Burfi Recipe

Indian Dessert Chocolate Burfi Recipe : Popular Indian Sweets Recipes
Ingredients:
• 3 tsp Cocoa Powder
• 3/4 cup All Purpose Flour/Maida
• 6 tsp Ghee
• 3-1/2 cups Condensed Milk
• 3/4 cup Cashew nuts (chopped)
• 4-1/2 cups Sugar
• 3/4 cup Water
Method
• Heat a heavy bottomed skillet and add ghee in it.
• Now fry maida in ghee.
• Make a sugar syrup by dissolving sugar in water taken in a pot.
• Meanwhile dissolve the cocoa powder in condensed milk heated on
low flame in a pan and keep it aside.
• Mix all ingredients together except cashew nuts and cocoa powder
and stir continuously.
• When the mixture becomes thick, add cashew nuts and mix properly.
• When froth appears in the mixture, pour 3/4 portion of it into a
greased plate.
• Now mix the dissolved cocoa powder with the rest of mixture .
• Spread this as a top layer on the mixture spread on the greased
plate.
• Allow it to cool and cut into squares.
• Chocolate burfi is ready.

Celery Soup Recipe

Celery Soup Recipe - This is a universal Eastern European celery soup
recipe
Ingredients:
• 5 tsp Oil
• 2 tsp Butter
• 1 Onion (finely chopped)
• 6-8 Celery Stalks (finely chopped)
• 300 ml Milk
• 300 ml Chicken stock
• Salt to taste
• Freshly ground black pepper, to taste
• Nutmeg, cream & herbs, for garnishing
Method
• Heat butter in pan and fry the chopped onions and celery for about
3 to 4 minutes.
• Add stock, salt, pepper and half the milk.
• Bring to a boil, stirring continually, and simmer for about 25-30
minutes.
• Allow to cool slightly and then add the remaining milk.
• Heat to just boiling point before serving.
• Sprinkle nutmeg and garnish with cream and herbs.

Citrus Roasted Turkey Recipe

Citrus Roasted Turkey Recipe : Is delicious recipe which gives
different taste.
Ingredients:
• 6-8 Pound whole turkey, washed and drained
• 1/4 Cup fresh lemon juice
• 1/4 Cup honey
• 1/4 Cup frozen lemon juice concentrate, thawed
• 3 tbsp Fresh chopped mint leaves
• 3 tbsp Fresh lime juice
• 1/3 Cup orange juice
• 1 tbsp Grated orange peel
• 2 tsp Grated lemon peel
• 1/4 tsp Cinnamon
• 1/4 tsp Cumin
• 1 Red onion, sliced
• Dash salt and pepper to taste
• 1/4 Cup olive oil
Method
• Preheat the oven to 325 degrees F.
• Take a large bowl and combine all juices, honey, oil, mint, citrus
peels, salt, pepper, herbs and spices, mix well
• Add turkey to it, turning a few times to cover with marinade.
• Top turkey with sliced onions and cover the bowl with foil.
• Place it into the refrigerator for about 3 to 8 hours.
• Now remove turkey from the marinade and discard onions.
• Pour marinade into a saucepan and bring it to a boil, boil for
about 5 minutes, keep aside.
• Put the turkey, breast side up, on a rack in a big shallow
roasting pan.
• Insert oven-safe meat thermometer into the thickest part of the
thigh, carefully so the pointed end does not touch the bone.
• Roast turkey in the preheated oven for about 3 hours.
• Baste the turkey frequently with the marinade as it cooks.
• If required, loosely cover it with lightweight foil to prevent
excessive browning.
• Roast it till the thermometer registers 170 degrees F in the
breast or 180 degrees F in the thigh.
• Take out the turkey from the oven and allow it to rest for about
15-20 minutes before carving.

Machher Jhol or Maachli Jhal

Bengali Fish (Machher Jhol or Maachli Jhal) Recipe : Easy Indian Fish
Recipes
Ingredients:
800 gms white-fleshed fish
1/2 tsp ground turmeric
1/2 tsp salt
2/3 mustard oil or vegetable oil
1 tbsp ground coriander seeds
1 tsp ground cumin seeds
1 1/2 tsp finely grated ginger
1 tsp ground turmeric
1/2 tsp red chilli powder
1/2 tsp salt
1/4 tsp kalonji
4 whole red chillies dried
2 bay leaves
1 large onion peeled, chopped
3 whole green chillies
Method
* Cut the fillets in about 4cm size.
* Rub the fish well with the 1/2 tsp of turmeric and 1/2 tsp of salt and
set aside for 10-15 minutes.
* Heat the oil in a non-stick frying pan over a medium flame. If you are
using mustard oil, let it get smokingly hot.
* Now put in the fish pieces and brown lightly on all sides without
cooking them through.
* Gently lift the fish out of the oil and put it on a plate. Turn off
the heat.
* Combine the ground coriander seeds, the cumin, ginger, 1 tsp
turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small
bowl. Add 3 tbsp of water and mix.
* Remove all but 5/6 tbsp of oil from the frying pan. Heat the frying
pan over a medium flame.
* When hot, put in the nigelia seeds. A few seconds later, put in the
red chillies.
* As soon as they darken a bit, put in the bay leaves. When the bay
leaves start to darken, put in the onion.
* Stir and fry the onion, lowering the heat, if necessary, until it is
translucent and lightly browned. Add the spice paste. Stir and fry it
for about 1 minute.
* Now put in the fish in a single layer as well as 1 cup of water. Lay
the green chillies over the fish.
* Simmer over a medium heat for 2 minutes, spooning the sauce over the
fish pieces as you do so. Now cover, turn the heat to low and cook the
fish for 10-15 minutes or until it is just done.
* Serve machher jhol (fish in bengali sauce)with rice.

Pineapple Whip Recipe

Pineapple Whip Recipe - Ingredients and Method to make Pineapple Whip
Recipe....
Ingredients:
• 300 ml Canned pineapple juice
• 600 ml Pineapple jelly packet
• 140 ml Water
• Sugar
Method to make Pineapple Whip:
• Dissolve the jelly in 140 ml water.
• Stir it in the remaining water and pineapple juice.
• Add sugar if needed.
• When it becomes cool, whisk until a thick froth is formed.
• When there is a trail formation in the froth, put it quickly into
a glass dish.
• Pineapple Whip is ready

Indian Tacos Recipe

Indian Tacos Recipe - Indian Tacos are usually served with a bowl of
soup ......
Ingredients:
• 1 Package taco seasoning mix
• 12 Frozen dinner rolls
• 1 lb Ground beef
• 1 Tomato, chopped
• 2 Cups chopped lettuce
• 2 Cups shredded cheese
• Water as required
• Salt to taste
• Oil as required
Method to make Indian Tacos:
• Put the frozen rolls on a greased cookie sheet.
• Let rise till almost double.
• In the meantime, take a skillet and add ground beef and salt to
taste.
• Now cook it till brown, drain.
• Add the taco mix and 1/4 cup water.
• Take a frying pan and heat about 2 inch cooking oil in it.
• Stretch the dough quite thin and cook till golden brown, turning
once.
• Drain it on the paper towel.
• Top each taco with seasoned meat mixture, layer with lettuce,
cheese and tomatoes.

Mahi Mahi Recipe

Mahi Mahi Recipe - Mahi Mahi is a popular recipe due to sweet flesh
flavour.....
Ingredients:
• 4 Mahi Mahi fillets, cut into halves
• 3/4 Pound avocado, finely diced
• 1/2 Cup mayonnaise
• 2 Ounces crabmeat
• 2 tbsp Lemon juice
• 1/4 Cup finely diced celery
• Dash worcestershire sauce as required
• Salt to taste
• Pepper to taste
Method to make Mahi Mahi:
• Preheat the oven to 350 degrees F.
• Combine mayonnaise, crab meat, celery, lemon juice and avocado.
Mix well.
• Add Worcestershire sauce, salt and pepper.
• Place the fillets in a lightly buttered baking pan and spread
uniformly with avocado mixture.
• Now bake it for about 10 to 15 minutes.

Strawberry Cake Recipe

Ingredients:
• 1 Package(2-layer size) white cake mix
• 1 Package (3 ounces) strawberry-flavored gelatin powder
• 4 Eggs, lightly beaten
• 1 Cup vegetable oil
• 3/4 Cup mashed strawberries
• Strawberry Icing
• 1/2 Cup butter
• 1 Pound confectioners' sugar
• 1/4 Cup water
Method to make Strawberry Cake:
• Take the cake mix and gelatin powder in a big bowl.
• Beat in oil, eggs, water and strawberries.
• Pour the mixture into greased and floured cake pans.
• Bake it for 30 minutes at 350 F.
• Stop baking when a toothpick inserted comes out clean.
• Beat the butter and confectioner's sugar together for icing.
• Spread Strawberries between cake layers and frost top and sides.
• Cool and frost with Strawberry icing.
• Strawberry Cake is ready.

Aloo Tikki Burger Recipe

Ingredients:
• 10 Burger Buns
• 5 tsp Butter
• 2 Onions (sliced)
• 2 Cucumber (sliced)
• 2 Tomatoes (sliced)
• Cabbage (shredded)
• 10 tbsp Tomato Ketchup
• 10 tbsp Green Chutney
For Tikki
• 4 Potatoes (boiled & mashed)
• 10 slices Brown Bread (crumbs)
• 5 tbsp Vegetable Oil
• 1 tsp Amchur
• Salt to taste
• 1 tsp Ginger Paste
• 1 tsp Red Chilli Powder
• 100 gms Paneer (grated)
Method
• Mix all the ingredients of tikki except paneer and oil. After
mixing it well, make 10 balls out of it.
• Heat oil in a nonstick pan. Now, take one ball at a time and stuff
it with one tsp of paneer and shape it into a flat tikki.
• Make all the tikkis and shallow fry in the pan from both the sides
on slow flame.
• Take one burger bun and cut it from the middle. Toast it with
little butter.
• Put one tsp of ketchup on one side of the bun and one tsp of green
chutney on the other.
• Place a tikki on the bun, followed by a slice of tomato, cucumber
and onion. At last, put some shredded cabbage and cover it with the
other part of the bun.
• Pierce a toothpick through the bun. Likewise, make all the
burgers.
• Aloo Tikki Burger is ready to eat. Serve hot with green chutney
and ketchup.

Oyster Stew Recipe - Ingredients and Method to make

Oyster Stew Recipe - Ingredients and Method to make Oyster Stew
Recipe...
Ingredients:
• 1-1/2 Pints oysters with liquor
• 2 Cups heavy cream
• 4 tbsp Butter
• 1 Cup milk
• Ground cayenne pepper to taste
• Salt and pepper to taste
• Chopped fresh parsley
Method to make Oyster Stew:
• Take 4 bowls with a tbsp of butter in each.
• Heat these bowls and keep hot.
• Heat oyster liquor, milk and cream to the boiling point.
• Add oysters to the mixture and bring to boil once again.
• Add salt, pepper and cayenne.
• Pour into bowls and garnish with chopped parsley.
• Oyster Stew is ready.

Shrimp and Leeks with Angel Hair Pasta

* Exported from MasterCook *
                  Shrimp and Leeks with Angel Hair Pasta
Recipe By     :Bev Bennett
Serving Size  : 2     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  angel hair pasta
                        Salt
  1         tablespoon  olive oil
  1                cup  finely chopped leek (white part only from 1 leek)
     1/2         pound  peeled medium sized raw shrimp
     1/4           cup  dry vermouth or dry white wine
  1         tablespoon  capers
     1/8      teaspoon  pepper
  1         tablespoon  finely chopped Italian parsley
Cook pasta in a large pot of boiling salted water until tender.  Drain pasta, saving 1/4 cup of the pasta cooking water.
While pasta is cooking, pour oil into large skillet. Heat over medium heat.  Add leek and cook 3 minutes or until it's turning translucent.  Add shrimp to skillet in a single layer. Cook 2 minutes per side (longer if shrimp are frozen) until shrimp turn pink. 
Add vermouth to skillet and scrape up any browned bits.  Add 2 tablespoons reserved pasta liquid to make a slightly thickened sauce. Stir in capers, pepper and parsley.  Stir in pasta and heat through.  If mixture is dry, add remaining pasta water.
May substitute red onion for the leek or Kalamata olives for the capers.
Add color by stirring in a quarter cup of roasted red pepper strips.  For crunch finish with a sprinkling of pine nuts before serving.
Formatted by Colleen aka TizzyGirl Match 6, 2010
Source:
  "Milwaukee Journal Sentinel Newspaper Feb 17, 2010"
      - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 271 Calories; 8g Fat (25.7% calories from fat); 7g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 43mg Sodium.  Exchanges: 3 Grain(Starch); 1 1/2 Fat; 0 Other Carbohydrates.

Pecan Squares #2

* Exported from MasterCook *
                             Pecan Squares #2
Recipe By     :Dan Strackbein - Rochester Deli
Serving Size  : 15    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  unsalted butter -- at room temperature
  2               cups  flour
     1/2           cup  packed brown sugar
     1/2      teaspoon  salt
                        Caramel Pecan Filling
  1                cup  unsalted butter
  1                cup  pure maple syrup -- or use 2% maple syrup
  1 1/2           cups  packed brown sugar
  1                cup  heavy whipping cream
  5               cups  pecan pieces
To make the cookie crust: Coat a 13x9" baking pan with vegetable oil spray.  Preheat oven to 350 degrees.
In bowl, combine butter, flour, brown sugar and salt.  Press onto bottom of baking pan.  Bake at 350 degrees 15 minutes.
Prepare Caramel Pecan Filling: In a heavy bottomed pan, melt butter with maple syrup and brown sugar.  Bring to a boil and boil 3 minutes. Remove from heat and add cream and pecans.
Pour filling evenly onto cookie crust.  Bake at 350 degrees 30 minutes.  Remove from oven and cool completely before cutting into bars.  Store uneaten bars in a tightly sealed container.
Formatted by Colleen aka Tizzy Girl March 6, 2010
Description:
  "These bars are loaded with pecans and has a caramel baked layer on top of a cookie crust for a classic Southern Treat!"
Source:
  "Milwaukee Journal Sentinel Newspaper Feb 17, 2010"
      - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 442 Calories; 31g Fat (61.0% calories from fat); 2g Protein; 42g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 92mg Sodium.  Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 6 Fat; 2 Other Carbohydrates.

Taste of Kerala - Kalan

Kalan
Kalan, a yogurt based thick gravy preparation with vegetable like plantain and yam is a popular traditional dish in kerala.
Ingredients
1 - Plantain, cut with skin to 1/2 '' pieces
1 cup - Yam / Suran, cut to 3/4 '' pieces
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
salt to taste
Grind to a paste
3/4 cup - Grated coconut
3 to 4 - Green chili
1/2 tsp - Jeera / Cumin seeds
1.5 to 2 cups - Medium sour yogurt / Curds
Seasoning
1 tsp - Mustard seeds
1/2 tsp - Fenugreek seeds / Uluva / Methi
2 sprigs - Curry leaves
2 - Whole dry red chili
Coconut oil
Method
1 ) Cook plantain and yam in enough water along with red chili powder, turmeric powder and salt to taste, till vegetables are well cooked. You can pressure cook the veggie for faster cooking.
2 ) Grind to a smooth paste coconut, green chili and jeera with very little water. Beat yogurt well and set aside.
3 ) Add ground coconut paste to cooked vegetable and mix in with the stock in the vegetable. If there is no stock, add little water. Bring to a boil. Adjust salt to taste. Now add the beaten yogurt and just bring to a boil. Take off the stove immediately, so that the yogurt does not curdle.
4 ) Heat a pan with oil. Pop the mustard, then add fenugreek seeds and fry till brown on low heat. Add red chili and curry leaves. Season the cooked kalan with this and mix in.

Taste of Kerala - Spinach Pachadi

Spinach Pachadi
Ingredients
1 bunch - Spinach, washed well
1 to 2 - Green chili, chopped
Salt to taste
Grind to a smooth paste
1/2 cup - Coconut
1/2 tsp - Mustard seeds
1/2 cup - Medium sour creamy yogurt
Seasoning
1/2 tsp - Mustard seeds
2 - Dry whole red chili
2 sprigs - Curry leaves
Method
1 ) In a pan cook spinach in very little water with green chili and salt to taste, covered with a lid. Once cooked, take off the stove and cool. Transfer to a blender / grinder and plus two times to get a coarse texture.
2 ) Transfer spinach to a pan. Grind coconut and mustard to a smooth paste, with little water. Add this coconut- mustard paste to the pan with spinach and mix. Heat the stove, place the pan and bring to a boil. Lower the heat, add beaten yogurt and adjust salt to taste. After adding yogurt, don't cook for long. Just before it comes to a boil, take off the stove.
3 ) Heat oil in another pan. Add mustard seeds and pop. Add dry red chili and curry leaves. Fry for a second and pour this seasoning on the pachadi. Stir and mix in.