NICE & EASY RECIPES

vegetables with Garlic

noreply@blogger.com (Unknown) — Sun, 18 Aug 2013 14:36:00 +0000

Ingredients:

1/4 kg green beans
2 potatoes
3 green pepper
2 red pepper
broccoli
4 carrots
5 zucchini
1 table spoon of oil or olive oil
salt and pepper
4 cloves of garlic
1 lemon

Method:

Cut the potatoes in finger shapes, boil them for 10 minutes.
cut all the veggies in finger shapes and wash properly, then add oil and garlic in the pan , add all the veggies there keep frying and mixing, then sprinkle the salt and pepper and lemon juice.
Its only half cooked, it will take only 10-15 minutes the veggies are little bit fried and yet crunchy.

Tomato Carrot and Pepper Soup

noreply@blogger.com (Unknown) — Sun, 22 Jul 2012 13:55:00 +0000

Ingredients :

Tomatoes - 2 kg

Carrots- 2

Red peppers – 2

Onions - 2

Garlic – 4 cloves

Finely chopped chili – 1 tsp

Vegetable stock – 500 ml

Cabbage leaf – 1 small

Oil – 1 tsp

Toasted Wholegrain Bread

Method :

Cut a cross in the stem end of tomatoes.
Place in an ovenproof dish.

Peel onions and cut into quarters. Place in
dish with tomatoes.

Wash unpeeled garlic. Add to dish.

Cut peppers in half. Remove seeds and
place cut-side down in dish.

Bake vegetables at 200˚C/ Gas 6 for 40
minutes.

Remove from oven and peel off tomato skins. Squeeze garlic from skins.

Put tomatoes, garlic, roasted vegetables and chili in the bowl of a food processor or blender and process until smooth.

Pour into a saucepan. Add a little stock to processor or blender and process to remove vegetable residue.

Pour into saucepan with the rest of the stock. Bring to the boil.

Roll cabbage leaf up tightly and shred very finely.

Serve soup garnished with cabbage shreds and drizzle a little oil. Put some fingers of toasted wholegrain bread.

source: www.indian-cooking.info

Almond Apple Cake with Apple sauce

noreply@blogger.com (Unknown) — Sun, 22 Jul 2012 13:45:00 +0000

Ingredients:

* 2 Eggs
*1 1/2 cup of sugar
*1 1/2 cup of white flower
*baking powder 1 1/2 tsp
*one cup of apple juice
* Sliced almonds – 30 gms
*Apple sauce – 350 gms
*Orange marmalade – 2 tsp

For the filling:

Apple – 1
Blanched almond, roasted and chopped – 130 gms
Orange marmalade – 4 tbsp
Egg white - 1

Method :

Method for the filling:
Grate unpeeled apple.
Mix apple, almonds and marmalade
together.
Lightly beat egg white and mix into apple
mixture. Keep aside.
Method for the cake:
Line the base of a 20 cm round cake tin with parchment paper.

Beat eggs and sugar together until light and thick. Sift flour and baking powder together.

Fold into egg mixture, alternately with orange juice. Spoon half the mixture into tin.

Spoon over filling, spreading to cover cake mixture.

Spread remaining cake mixture over the filling.

Sprinkle with slivered almonds.

Bake at180° C for 45 minutes or until an inserted skewer comes out clean.

Mix apple sauce and orange marmalade together.

Serve cake warm or cold with apple sauce

source:www.indian-cooking.info

Waffle sandwiches for breakfast

noreply@blogger.com (Unknown) — Fri, 15 Jun 2012 12:24:00 +0000

Making Waffle Sandwiches for Breakfast

by Ben Panny

Make breakfast into a tastier experience and a a lot more thrilling meal for you as well as your family. Following trying out these waffle sandwich recipes, you most likely will not will need an alarm clock to awaken your kids up. Their excitement alone will awaken them up and pull them to the dining table first thing during the morning. Before learning how you can make delicious waffle sandwiches, discover first easiest homemade waffle recipe. The moment you have learned this, everything's possible for breakfast.

Basic Homemade Waffle Recipe for Breakfast

This uncomplicated recipe for homemade waffles will give you fantastic waffles which can be delicious even when in plain but even more delicious with toppings and sandwich filling. You'll be able to use their leftovers as waffle sandwiches for breakfast the following morning. This recipe makes 6-8 waffles.

Ingredients:

1 1/2 cups flour (sifted is best, can use a combination of white and wheat flours, if desired) two teaspoons sugar 1/2 teaspoon salt 3 teaspoons double-acting baking powder two large eggs, separated (Separate egg yolks and whites in two bowls) 1/2 cube of butter (1/4 cup) or vegetable oil of your choice 2 cups milk (can use a mixture of fresh and powdered milk)

Directions:

1. Measure and prepare ingredients. Read waffle irons instructions carefully.

2. Set waffle maker on a safe spot, making sure cord is not hanging out. Pre-heat waffle iron according to manufacturer's directions.

3. Inside a huge mixing bowl, sift together dry ingredients.

4. In one more bowl, whisk together egg yolks, butter and milk. Slowly pour this mixture into dry mixture

5. In a little bowl, whip the two egg whites till stiff and slowly fold into batter.

6. Measure about 1/2 cup of the batter for every single waffle, pour into the center of bottom layer in preheated waffle maker. Spread batter very well and then leave an inch towards the sides just before covering waffle maker.

7. Cook waffles, following manufacturer's directions.

8. Wait till waffles are completely done as shown by indicator lights or timer on your waffle iron. Very carefully open the lid and take out waffles with the help of a single chopstick.

9. Serve as one huge segmented waffle or break into four portions.

10. Shut lid when serving. After a single minute, waffle maker will be hot enough for another batch of waffles.

11. Repeat steps 6 through 10.

noreply@blogger.com (Unknown) — Tue, 12 Jun 2012 10:32:00 +0000

Beef Biryani

Ingredients:

Onions – 2 (large)
Garlic (chopped) – 2 cloves
Ginger, peeled and roughly chopped – 1 inch pieces
Green chilly, seeded and chopped – 1
Coriander (chopped) – 2 tbsp
Almonds flaked (sliced) – 4 tbsp
Water – 2 to 3 tbsp
Ghee – 1 tbsp
Butter for the rice – 2 tbsp
Vegetable oil – 3 tbsp
Sultanas (golden raisins) – 2 tbsp
Ground coriander – 1 tsp
Braising or stewing stake, cubed – 500 gms
Ground cumin – 1 tbsp
Ground fenugreek – ½ tsp
A good pinch of ground cardamom
Whisked yoghurt – ¾ cup
Basmati rice – 1 ½ cups
Hot chicken stock or water – 5 cups
Salt and black pepper – to taste
Hard boiled eggs, quartered – 2 to garnish

Method:

*Roughly chop I onion and place it in a food processor or blender. Add the garlic, ginger, chilly, fresh coriander and half the flaked almonds. Pour in the water and process to a smooth paste. Transfer the

paste to a small bowl and set aside.

*Finely slice the remaining onion into rings or half rings. Heat half the ghee or butter with half the oil in a heavy flame proof casserole and fry the onion rings for 10-15 minutes till they are deep golden brown. Transfer to a plate with a slotted spoon.

* Fry the remaining flaked almonds briefly until golden and set aside with onion rings, then quickly fry the sultanas until they smell. Transfer to the plate.

*Heat the remaining ghee in the casserole with a further 1 tbsp of oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.

*Wipe the casserole clean with kitchen paper, heat the remaining oil and pour in the onion, spice and coriander paste made earlier.

*Cook over medium heat for 2-3 minutes, stirring all the time, until the mixture begins to brown lightly. Stir in all the additional spices, season with salt and ground black pepper and cook for 1 minute more.

*Lower the heat and stir in the yoghurt, a little at a time. When all of it has been incorporated into the spice mixture, return the meat to the casserole. Stir to coat, cover tightly and simmer over a gentle heat for 40-45 minutes until the meat is tender. Meanwhile soak the rice in a bowl of cold water for 15-20 minutes.

*Preheat the oven to 160 degree Celsius/325 degree Fahrenheit/Gas 3. Drain the rice, place in a pan and add the hot chicken stock or water together with a little salt. Bring back to boil, cover and cook for 5 minutes.

*Drain the rice and pile it in a mound on top of the meat in the casserole.
Rice Using the handle of a spoon make a hole through the rice and meat mixture, to the bottom of the pan. Place the fried onions, almonds and sultanas over the top and dot with butter. Cover the casserole tightly with a double layer of foil and secure with lid.

*Cook the biryani the preheated oven for 30-40 minutes. To serve, spoon the mixture onto a warmed serving platter and garnish with the quartered hard boiled eggs.

source:www.indian-cooking.info

Bharwan Bhindi-okra recipe

noreply@blogger.com (Unknown) — Mon, 22 Aug 2011 20:44:00 +0000

Ingredients:

Okra or Ladies finger - ¼ kg
Oil – 2 tbsp
Ginger, chopped – 2 tsp
Garlic, chopped – 2 tsp
Turmeric powder – ½ tsp

For the stuffing:
Red Chili powder – 2 tsp
Raw Mango powder – 2 tsp
Coriander powder – 2 tsp
Cumin powder – 2 tsp

Method:

Wash the okra well and dry on a kitchen towel. Trim by cutting the caps and a little of the bottom.
Slit the okra ensuring that the knife does not cut right through.
Mix all the ingredients to prepare the stuffing. Place a thumb into the slit of the okra and with the help of a teaspoon, spoon the mixture into it.
Pour the oil onto the CRISP plate, or a flat dish along with the turmeric powder, ginger and garlic and cook in the CRISP mode for 2 minutes.
Place the stuffed okra in a single layer and cook for 2 minutes 30 seconds.
Turn the sides and cook for another 2 minutes, continuing in the CRISP mode.

Preparation Time Cooking Time Microwave Setting
10 minutes
7 minutes
Full – 100%, Crisp/Bake Mode

Source:http://www.indian-cooking.info

Serve hot. The stuffed okra complements any meal.

Carrot and Lentil Soup

noreply@blogger.com (Unknown) — Mon, 22 Aug 2011 17:32:00 +0000

Ingredients:

Carrots – 4 large

Red lentils – 200 gms
Onion – 1
Garlic- 2 cloves
Vegetable stock – 1.5 litre
Sesame oil – 1 tbsp
Celery sticks - 2
Salt – to taste
Freshly ground Black Pepper – to taste
Fresh Coriander, chopped – 2 tbsp

Method :

Peel onion and chop roughly. Crush, peel and chop garlic.
Heat oil in a large saucepan and sauté onion and garlic over a medium heat for 5 minutes or until soft.
Pour in stock and bring to the boil.
Trim celery and cut up roughly.
Scrub carrots, trim ends and cut up
roughly. Wash lentils. Add carrots, celery and lentils to stock.
Cover and cook for 10-15 minutes or until carrots are cooked.
Puree soup in a blender or, for a more coarse soup, a food processor.

Season to taste with salt and pepper.
Serve hot garnished with coriander.

Preparation Time Serves: 45 minutes

Source:www.indian-cooking.info

Tiramsu dessert recipe

noreply@blogger.com (Unknown) — Fri, 19 Aug 2011 22:30:00 +0000

Ingredients:

2 packs of biscuits (ladyfinger ,digestive or sweet biscuits)

1 pack of cream

1 cup of condensed milk
1 big cup of whipping cream
4 tbs coffee
1/2 glass of little bit warm water
chocolate for sprinkle
3 tbs of sugar

Method:

Add the condensed milk , sugar, 2 tbs of coffee, cream , whipping cream and mix them properly with whiskers until you get thick mixture, then add 2tbs of coffee with warm water on a plate and mix them , prepare the pan (deep one) you will use for serving and start putting biscuits in the warm coffee plate dip on both sides (quickly) then put them in the pan to make biscuits layer add some of the creamy mixture on them then make another layer of biscuits dipped in the coffee to make new biscuits layer and another mixture of the cream , you can make many layers depend on how wide your pan is , the last layer will be the cream you can sprinkle chocolate and dry coffee on top, put to cool in the fridge.

chinese Hot Fried Crispy Shredded Beef

noreply@blogger.com (Unknown) — Tue, 16 Aug 2011 23:23:00 +0000

Ingredients:

4 eggs

1/2 teaspoon salt

4 oz. corn starch

1 lb. topside of beef, cut into matchstick strips

2 cups vegetable oil

3 medium carrots, scraped and cut into matchstick strips

2 spring onions, cut into 1 inch sections

2 dry red chilies, shredded

3 garlic cloves, crushed

6 teaspoons sugar

2 tablespoons soy sauce

4 tablespoons wine vinegar

Method:

Mix together the eggs, salt and cornflour and toss the beef in

this until well coated. Heat the oil in a wok to 350 degree F, or

until a cube of bread browns in 30 seconds, and stir.fry the beef

for 1 1/2 minutes or until crispy. remove and drain on paper towels.

Reheat the oil and deep.fry the carrots for 1 1/2 minutes. Remove

and drain on paper towels.

Pour off most of the oil, leaving about 1 1/2 tablespoons in the

bottom of the wok. Reheat, then add the spring onions, chilies and

garlic. Stir.fry together for about 30 seconds over the heat then

add the sugar, soy sauce and vinegar. Return the meat and carrots

to the sauce. Toss over the heat and serve.

source:E-cookbooks.net

Italian Sausage Soup

noreply@blogger.com (Unknown) — Sun, 14 Aug 2011 20:21:00 +0000

Ingredients:

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can
Italian.style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great
northern beans, undrained
2 small zucchini, cubed
2 cups spinach . packed,
rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Method:

1 In a stockpot or Dutch oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, and season with
salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2 Stir in beans with liquid and zucchini. Cover, and
simmer another 15 minutes, or until zucchini is tender.

3 Remove from heat, and add spinach. Replace lid
allowing the heat from the soup to cook the spinach leaves.
Soup is ready to serve after 5 minutes.

source:E-cookbooks.net

Black Bean Soup

noreply@blogger.com (Unknown) — Sun, 14 Aug 2011 20:15:00 +0000

Ingredients:

1/4 cup Olive Oil
1/4 cup Yellow Onion, Diced
1/4 cup Carrots, Diced
1/4 cup Green Bell Pepper, Diced
4 Beef Bouillon Cubes
1 cup Boiling Water
1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
2 tablespoons Cooking Sherry
1 tablespoon Distilled White Vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Sugar
2 teaspoons Garlic, Granulated
2 teaspoons Salt
1/2 teaspoon Black Pepper, Ground
2 teaspoons Chili Powder
8 oz. Smoked Sausage, small dice
1 tablespoon Cornstarch
2 tablespoons Water

Method:

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté

the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon

cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining

ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring

mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart

of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and

2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Serve with cornbread, white rice, or your favorite side dish.

source:E-cookbooks.net

Egyptian Ful Medammes

noreply@blogger.com (Unknown) — Thu, 11 Aug 2011 13:01:00 +0000

Ful Medammes or slow cooked Fava Beans, is truly the only food that is guaranteed to keep you full through most of your fasting day. It is an ancient dish, dating back to the Pharaohs, that is somewhat a traditional Egyptian breakfast nowadays. Being cheap and easy to prepare, it the perfect sohour. There are many recipes for ful, but the Egyptian recipe is the most commonly preferred one.

Ingredients:

• 2 cups of small Egyptian Fava beans ( ful medames), soaked overnight with skin on.
• Salt to taste
• 1/3 cup chopped flat-leaf parsley
• Extra-virgin olive oil or melted butter (3 tablespoons)
• 3 lemons, quartered
• 4—6 cloves of garlic, crushed and mixed with salt and pepper
• Chili-pepper flakes
• 1 teaspoon Cumin

Preparation:

• Soak the beans overnight for 8- 10 hours then drain.
• Place the beans, garlic, and cumin in a large saucepan and cover with fresh, un-salted water.
• Bring to boil.
• Remove from heat and start mashing with a potato masher or a fork.
• Stir in the lemon, oil, salt, parsley, and chili pepper.

*Tahina, onions, and tomatoes give an added taste to the recipe.

Lentil Soup Recipe

noreply@blogger.com (Unknown) — Thu, 11 Aug 2011 01:34:00 +0000

Ingredients:

2 tablespoons olive oil

2 large onions, cubed

1 teaspoon minced garlic

3 carrots, diced

2 stalks celery, diced

3 1/2 cups crushed tomatoes

1 1/2 cups lentils . soaked, rinsed and drained

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup white wine

2 bay leaves

7 cups chicken stock

1 sprig fresh parsley, chopped

1/2 teaspoon paprika

1/2 cup grated Parmesan cheese

Method:

In a large stockpot, saute the onions in oil until they are glossy.
Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.

Once the vegetables have sauteed for 10 minutes stir in tomatoes,
chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then
add the wine and bring the mixture to a boil. Slowly reduce the heat
and cook for 1 hour on low to medium heat; or until the lentils are
tender. Sprinkle the soup with parsley and Parmesan before serving.

source:E-cookbooks.net

Curried Cauliflower

noreply@blogger.com (Unknown) — Sun, 24 Apr 2011 21:28:00 +0000

Ingredients:

1 whole medium onion, chopped

3 garlic cloves, minced

1/2.1 serrano chile, seeds removed and finely chopped

2 teaspoons curry powder

1 pound ripe roma tomatoes, seeded and chopped

or 1 can (14 1/2.ounces) chopped tomatoes in juice

1 medium cauliflower, rinsed and cut into even size florets

salt and freshly ground black pepper for seasoning

1/2 cup chopped cilantro

Method:

Grease the bottom of large saucepan with non.stick spray. Heat the pan

over moderately.high heat for a few minutes. Add the onions and cook for

3.4 minutes stirring frequently. Add the garlic, serrano chile, and

curry powder. Cook for a minute longer. Add the tomatoes and cauliflower.

Stir to combine and blend the seasonings. Cover, reduce heat, and simmer

for 15.20 minutes until the cauliflower is very tender. Season with salt

and pepper to taste. Garnish with chopped cilantro.

source:E-cookbooks.net

Colorful Chicken Stew

noreply@blogger.com (Unknown) — Sun, 24 Apr 2011 21:26:00 +0000

Ingredients:

1 lb. boneless skinless chicken breasts, cubed

1 (14 1/2 oz.) can Italian diced tomatoes, undrained

2 medium potatoes, peeled and cut into 1/2.inch cubes

5 medium carrots, chopped

3 celery ribs, chopped

1 large onion, chopped

1 medium green bell pepper, chopped

2 (4 oz.) cans mushroom stems and pieces, drained

2 low.sodium chicken bouillon cubes

Artificial Sweetener equal to 2 tsp. sugar

1 tsp. chili powder

1/4 teaspoon pepper

1 tablespoon cornstarch

2 cup cold water

Method:

In a 5.quart crockpot, combine the first 12 ingredients.
In a small bowl, combine cornstarch and water until smooth. Stir into
chicken mixture. Cover and cook on LOW for 8 to 10 hours or until
vegetables are tender.

Nutritional Analysis: One 1.cup serving equals: 123 calories,
209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein,
1 gm fat, 3 gm fiber.

Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.

source:E-cookbooks.net

Chocolate Cherry Layer Cake

noreply@blogger.com (Unknown) — Sun, 24 Apr 2011 21:24:00 +0000

Ingredients:

3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 package (16 oz.) angel food cake mix
1 1/4 cups water
1 can (20 oz.) lite cherry pie filling
Prepared chocolate frosting (reduced.fat if possible)
Chocolate shavings

Method:
Preheat oven to 350F. Line a jelly roll pan with wax paper
(pan should be appproximately 10 by 15 by 1 or 11 by 17 by 1). Whisk
together cocoa, sugar and boiling water. Cool mixture to lukewarm.
Prepare angel food cake mix per package directions, using 1 1/4 cup
water and adding cocoa mixture. Spread batter evenly into prepared
jelly.roll pan. Bake 20 minutes or until top looks dry. Invert
onto a large wire rack. Remove the pan and wax paper; cool. Slice
cake into three equal parts. Start with cake, top with cherry pie
filling, then top that with more cake and more pie filling and end
with cke layer. Frost and decorate with chocolate shavings.

source:E-cookbooks.net

Cajun Style Pasta

noreply@blogger.com (Unknown) — Sun, 24 Apr 2011 21:22:00 +0000

Ingredients:

12 ounces linguine
1 teaspoon butter or olive oil
2 garlic cloves, minced
8.12 medium size shrimp, peeled and deveined
1/2 pound chicken breast meat, diced
2 1/2 tablespoons all.purpose flour
2 cups of 1% milk
2 tablespoons sherry
1/4 cup grated Parmesan cheese
1/4 teaspoon cayenne
4 plum tomatoes, seeded and chopped
1/2 cup frozen peas
Salt and black pepper to taste

Method:
Prepare the linguine according to package directions.
Drain and keep warm until ready to serve.

Melt the butter in the center of a large non.stick skillet over
medium.high heat. Add the garlic and cook for 1 minute. Add the
shrimp and chicken. Pan.fry until the chicken is cooked through,
3.4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese
together. Pour into the skillet and bring to a boil while stirring.

Reduce heat to medium and continue to cook for about 5 minutes
until the mixture has thickened, stirring occasionally. Add the
cayenne and fold in the tomatoes and peas. Cook until heated
through. Season to taste with salt and pepper. Arrange the
linguine on individual plates and spoon the sauce over the top.
Garnish with chopped fresh parsley.

source:E-cookbooks.net

Eggplant Parmigiana

noreply@blogger.com (Unknown) — Sat, 23 Apr 2011 18:51:00 +0000

Ingredients:

2 Small Eggplants; unpeeled cut into 1/4.inch rounds
2 Eggs; lightly beaten
1.1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

Method:
Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
tablespoons oil for 1.2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
350F. Brown eggplant in 1/4.inch oil in a large skillet. Drain on paper
towels. Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.

source:E-cookbooks.net

Corn Cake

noreply@blogger.com (Unknown) — Sat, 16 Oct 2010 12:52:00 +0000

Ingredients:

1 cup of flower
2 cups of corn flower (yellow)
1 cup of milk
4 eggs
1 tbs of vanilla powder
1 1/12 small cup of sugar
3/4 cup of vegetable oil or butter
2tbs of baking powder

Method:

1.preheat the oven and use medium size pan (for baking) grease the pan with oil.
2.mix the sugar,eggs and vanilla powder with egg beater or grinder 9Not too long)
3.pour the mixture in a bowl and slightly add milk,oil,flower and corn flower, baking powder mix for a while until you make sure the mixture is well mixed.
4.pour the whole mixture in the pan put it in the oven (high temp.) and wait for 30 40 minutes.

Fresh Tomato Bisque-Soup

noreply@blogger.com (Unknown) — Thu, 26 Aug 2010 23:54:00 +0000

Ingredients:

2 lb. ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoon chopped chives

Method:

Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped.
Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally,
until tomatoes are thoroughly cooked, about 25 minutes.

Remove bay leaf and cloves and transfer mixture to blender to purée (or strain
through a coarse sieve). Add cream and milk and heat through. Serve topped
with toasted butter croutons.

source:E-cookbooks.net

Chocolate Candy Cheesecake- Low Fat Dessert

noreply@blogger.com (Unknown) — Tue, 24 Aug 2010 22:53:00 +0000

Ingredients:
1 cup graham cracker crumbs

1 egg white, slightly beaten

1 tablespoon light butter or margarine

1 . 8 oz. bar light cream cheese, softened

1 . 8 oz. bar fat.free cream cheese, softened

1/2 cup sugar

3 egg whites

1/3 cup unsweetened cocoa powder

1/2 cup plain nonfat yogurt

1 teaspoon vanilla extract

2 light Milky Way bars, cut up

1/4 cup fat.free caramel ice cream topping

Method:

Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil.

In a small bowl, mix graham cracker crumbs, 1 egg white, and melted

margarine until well moistened. Press crust evenly into prepared pie

pan, set aside.

In a large mixing bowl, combine both bars of cream cheese and sugar.

Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt,

and vanilla until smooth. Fold in candy bar pieces and pour into

prepared pie pan. Bake at 350F for 60 to 65 minutes or until center

is set. Let stand at room temperature about 15 minutes. Top with

caramel topping and refrigerate until served.

source:E-cookbooks.net

Qeema -Minced Beef with potatoes and peas-Pakistani dish

noreply@blogger.com (Unknown) — Thu, 19 Aug 2010 01:10:00 +0000

Ingredients:

1/2 kilo of minced Beef (meat)
1 cup of green peas
2 large potatoes cut into medium size cubes
3 tomatoes
1tbs of tomato paste
1 big onion
3tbs of oil
small piece of fresh ginger
3 tbs of qeema masala (indian or pakistani masala)
3 garlic pieces
1/2 cup of water
2 tsp of garam masala
salt and pepper
parsley finely chopped for decoration

Method:

Grind tomatoes1/2 cup of water-onion-ginger-garlic all in the grinder and add the mixture to the raw minced Beef (qeema) in the pot put to medium heat then add the masala and the tomato paste and oilleave on stove for 10 minutes then add the green peas leave it for another 10 minutes , mix and add 1/2 cup of water, salt and pepper make sure its all mixedwell .

Add water if you need more sauce, add qeema masala and garam masala (salt and pepper if needed) after the peas are cooked for a while, add the potatoes cover the pot and put it on low heat.

serve it with boiled rice or bread and sprinkle parsley to have nice smell

Margherita Pizza

noreply@blogger.com (Unknown) — Tue, 17 Aug 2010 23:42:00 +0000

Ingredients:

2 tablespoons extra virgin olive oil

1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces

1 clove garlic, crushed and finely chopped

1/2 tsp. salt

1 12" uncooked NY Style dough crust

6 oz. mozzarella cheese, shredded

6 fresh basil leaves cut into julienne strips

extra virgin olive oil

1/4 cup fresh shredded parmesan cheese

Method:

Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.

Allow to marinate while making dough.

Brush dough crust lightly with olive oil. Top with cheese, then

tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on

pizza stone for 8.10 minutes or until crust is golden brown and cheese

is bubbly. Remove from oven and top with parmesan cheese, then basil.

Cool on a wire rack for 2.3 minutes before cutting into wedges and

serving.

source:E-cookbooks.net

Cooked Pizza Sauce-Italian Recipe

noreply@blogger.com (Unknown) — Tue, 17 Aug 2010 01:56:00 +0000

Ingredients:

2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces

Method:
Heat oil in a large skillet over high heat. Add onions and saute
1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning;
season with salt and pepper to taste. Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and
add butter pieces, stirring. When butter is half melted, remove
skillet from heat and continue stirring until thoroughly incorporated.
Yield: 1 1/3 cups

source:E-cookbooks.net

Basic Polenta

noreply@blogger.com (Unknown) — Sat, 14 Aug 2010 14:56:00 +0000

Ingredients:

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse.grain

Preparation:

Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through your fingers. To avoid
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
very thick while cooking. It is done when it comes away cleanly from the
sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
covered with your favorite sauce. Makes 6 to 8 servings.

Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1.inch cube
of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden. Drain on paper towels. Serve hot. It is importent to
insure the oil is hot enough, otherwise the polenta will absorb oil and your
polenta will be greasy and unpalatable.

source:E-cookbooks.net