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1 head green cabbage

   
1 head purple cabbage

1 large onion

1 bell pepper (your choice of color)

3 carrots

3 stalks of celery

1 cup sugar

1 cup salad oil

1 1/2 cups vinegar

1 teaspoon dry mustard

1 Tablespoon Mrs. Dash Table Blend Seasoning

Shred or finely chop all vegetables in to a large bowl.  Pour sugar over the entire top of vegetables.  DO NOT MIX IN.  In a medium saucepan, combine salad oil, vinegar, dry mustard and Mrs. Dash.  Bring to boil over high heat, stirring constantly.  Pour over vegetables and sugar.  Gently toss just enough to coat with dressing.  Cover and refrigerate at least 24 hours.

http://notecook.com/desserts/pies/apple-cranberry-salad

http://notecook.com/main-course/leftover-turkey-quiche/

INGREDIENTS: 

     Milk – 400 ml, Vanilla essence – ½ tsp, Eggs – 3 no, Sugar for caramel – 3 tbsp,

Sugar – 5 tbsp.

METHOD:

    Place 3 table spoons sugar in a pudding mould (4 cups capacity) and sprinkle 2 teaspoons water over it. Place the mould on a low flame till the sugar melts and turns to a rich brown co lour. Remove from fire. In another bowl, beat eggs (if the eggs are taken out of the refrigerator, thaw them before using). Add milk (use warm or hot milk), essence and sugar. Stir till sugar dissolves. Strain this mixture in to the pudding mould. Place the cooking plate in the cooker pan and pour enough water to fill up to ½ the level of the mould. Now place the mould in the cooker after covering it with a lid. Cover the cooker. Switch on to “Cooking”. When the water in the pan begins to boil steadily push the switch manually to the “keep warm” position and let the custard cook for 25- 30 minutes. Switch off. Remove from the cooker and allow it to cool. Chill in the refrigerator and turn it on to serving plate.

I have had the good fortune in my life to have sampled, and become addicted, to one of the greatest dishes I have tasted in my entire long 28 year life. The South African Bunny Chow! Available in three main flavours; lamb, chicken and bean. And two sizes; half and quarter.

I am going to give you the secret of this genius invention, so that one day, maybe you too can try and create this masterpiece for yourself. It may take many years of practise, dedication and hard work, but I have faith in you, dear reader, and I will pray for you and your efforts.

Okay, first of all you must buy a full loaf of bread, not sliced, otherwise you will end up with the messiest food…ever. It must be whole, but white or brown, well, I have only ever seen it done with white loaves. That doesn’t mean to say that you also must use white. If you are a health freak, err, I mean, concerned about your health, than by all means you can use brown or whole wheat. It is not a problem.

Next, you must cut the loaf according to the size you wish to serve. Cut the loaf in half to make the Half Bunny, or cut off a quarter piece to make the Quarter Bunny. It is entirely up to you. One thing you must keep in mind however, is that one loaf of bread will make 2 Half Bunny’s, but not 4 Quarter Bunny’s. The reason for this is that you need the crust end of the loaf of bread to act as your Bunny base. The middle portions of the loaf can not serve this purpose. Are you with me? Okay, good, let us move swiftly on.

Lets say we have chosen the Half Bunny. Stand the loaf with the crust side down. Now from the top, which should be pure soft bread, using your hand, reach into the loaf and roughly remove the majority of bread innards. Keep this to one side as this will act as your lid and a edible tool with which to attack your feast.

Good, so you will now have a near enough hollow half loaf of bread with the insides kept to one side. This is the essence of the Bunny Chow. Next you will need to choose your filling. Lamb, chicken or bean. Please note that these fillings are all Indian style curry’s. I for one, do not know how to make these curry’s. My mum does this part for me as she is a world leader in the kitchen. If there were a Nobel prize awarded to kitchen expertise, my mum would be well up there in the nominees!

Now my brownie points are earned for plugging mum’s cooking, we can go on. As I was saying, your filling will be one of these three curry’s. Having said that, these are usually the fillings that are offered when buying the Bunny in South Africa. For you to construct your own, I am sure that you can play around with the fillings, but make sure that it is a spicy curry to get a realistic Bunny taste. The curry recipe will be available somewhere online, or you can usually get them ready made at supermarket deli counters, or if worse comes to worst, then those ready made frozen dishes, but that is a scenario I don’t want to envisage right now. It depresses me so lets say that you make your own and it tastes fan-bloody-tastic. Don’t make it too runny though.

You should now have your hollow loaf of bread, the scooped out insides, and the curry filling of your choice. All you do now is pour in the steaming hot curry into the loaf of bread half an inch from the top, cover with the bread that you earlier had removed, and serve. It is as easy as that.

The way to eat, is to break off portions of your bread lid, use it to grab some delicious curry and plonk into your salivating mouth. Absolutely gorgeous. The curry will soak into the bread but wont soak through the crusted shell. So once your lid is finished, you begin to break off portions of the shell to eat with the curry or even on its own, simply working your way down until it is finished.

A Half Bunny is usually good for two people. The good thing being that a person can sit on either side of the Bunny, and as you are eating with your hands, you can eat at the same time. Or not, if your friend has the hygiene of a sick badger that lives in the gutters leading out to the Thames. It is all up to you.

And finally, if you are ever in the vicinity of Sparks Road, in Durban, South Africa, just ask anyone for Sunrise Takeaways. They are the all time greats of the Bunny Chow, their Lamb Bunny is unbeatable.

God bless and may you always have your taste buds tickled into the heavens.

Ingredients:

1 cup butter

½ cup sugar

3 eggs

2 cans condensed milk

3 cups all purpose flour

½ cup water

Grated cheese

Procedure:

Preheat the oven at 350 degrees F.

Using an electric mixer, cream the butter and sugar until well-blended.

Add the eggs, condensed milk and all purpose flour.

Add the water slowly.

Mix well, and pour on paper cups.

Sprinkle with grated cheese.

Bake for about half an hour.

When you insert a toothpick and it comes out clean, the cupcakes are done.

Cheese cupcakes are a delicious snack.  I love baking cupcakes for family and friends.  This is a fast and easy cheese cupcake recipe, hope you enjoy it!

Moist chocolate cupcakes recipe

How to make healthy French fries

Delicious homemade Waffles recipe

Fast and Delicious Chow Mein noodles

The Best Carrot Cupcake Recipe

Did you know that you can write simple articles for Triond and earn extra spending money?  It’s fun helping others and at the same time writing about topics that you enjoy!  Join Triond now and I hope you enjoy it as much as I do.

        Chicken joints – 3/4 kg, Chili powder – 1 tsp, Soya sauce – 2 tsp, Chopped Garlic – 1 tbsp, Spring onions – 1/2 cup, Salt – to taste, Ginger garlic paste – 1 tbsp, Vinegar – 2 tbsp, Oil – 3 tbsp, Green chilies – 1 tbsp, Corn flour – 1 tbsp.

METHOD:

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Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

Image via Wikipedia

       Clean the chicken and make deep cuts on them. Mix with ginger garlic paste, chili powder, Vinegar, Soya sauce and 1 tsp salt. Keep covered in a bowl for 4 hours at room temperature or longer in the fridge. Remove the pieces from the bowl and place them in the steaming basket and steam for 20- 25 minutes.

      Cool and flake the meat. Heat oil. Fry garlic till brown. Add green Chilies and spring onions and fry for 1 minute. Add chicken and salt if necessary. Fry for 2 minutes. Sprinkle with corn flour and fry for 1 more minute. Serve with fried rice or noodles.

Fresh lady finger: 450gm

Garlic: Crushed

Cloves: 4

Pepper powder: one half tablespoon

Oil: one tablespoon

Fresh coriander leaves for decoration

And a pinch of salt.

Method to prepare is as follows:

Wash the lady finger vegetable and pat dry completely.

Chop the ladyfinger’s into small round pieces.

Lightly heat oil in a non stick pan.

Add the ladyfinger’s salt and than mix it gently

Cook on a low flame.

Toss at regular intervals.

When the ladyfinger is almost done sprinkle pepper powder and toss it once again.

Remove from gas once the ladyfinger are done sprinkle some fresh coriander leaves and serve with hot rots or chapatti.

First of all, you need to have some slices of French bread. You have to line those slices in your plate that you cant see plate’s bottom.Well, now put some cheese leaves on the French bread to cover the bread. Then take some onion and cut it into small pieces. This will going to make you cry, because i cry every time i make this Then put all the pieces of onion on the cheese. The amount of onions depends on a taste and also the size of your ”kebab” you are making. Then take some beef or sausage cut it into slices and put on onions. After you have done all these things take some mayonnaise and spread on beef or sausages and then put some more cheese leaves on the top of your creation. Then put it in a microwave and take it out after 2-3 Min’s.

Yes you can make little balls out of red lentils and eat your fingers with them! I love them, very delicious, very easy to prepare, eat as side dish or main dish, very satisfying.

What you need to prepare this delicious Turkish dish: 

·          1 and 4/5 cups* of  red lentils

·          4/5 cup of fine burghul**

·          5-6 green onions

·          2 mid size onions

·          1 tablespoon of tomato paste

·          125 ml. +1 tablespoon of olive oil

·          A handfull of dill

·          A handfull of parsley

·          2 teaspoons of cumin

·          1 teaspoon of black pepper

·          1 teaspoon of red pepper flakes

·          1 teaspoon of salt

·          1 Lemon and 1 Lettuce to serve.

Preparation: 

·          Put lentils in a deep pot and add 3 and 1/5 cups of water. Put the pot over medium heat and cook until the lentils are mushy. After that turn the heat off, add the fine burghul over lentils and tight close the lid of the pot. After half an hour the burghul will soften and expand with the heat and moist of lentils. 

·          In that half an hour, get a pan, put one tablespoon of olive oil in it and get it over medium heat. Put the onions that you have finely chopped in the pan and when they are lightly browned, add the tomato paste, stir a few times and turn the heat off. 

·          Chop the green onions, dill and parsley into very fine pieces. 

·          Add the onions, green onions, parsley, dill, 125 ml. of olive oil, cumin, black pepper, red pepper flakes and salt on the red lentils and burghul that you have left to rest. 

·          Mix them all and knead then into a dough and keep kneading until all the ingredients are fully mixed into each other. 

·          Make little balls from the dough with your hands and lay them in a flat plate. 

·          Serve them with lemon and lettuce leaves. The method is that you put one lentil in a lettuce leaf and sprinkle some lemon juice over it. 

Enjoy! 

For other easy & tasty recipes visit: http://easytasty.blogspot.com/ 

Some tips that you should know before starting to prepare: 

·          When the lentils come to a boil just turn the heat to a lower level. It is very important that the lentils absorb all the water plus you cook them until you see not even one little round red lentil but a mush. So if the lentils absorb water before getting to a mush, add some more hot water over it. I do not need this with the measures I gave but every stove is different, the heat level might not be the same and the lentils might absorb water before they become a mush so keep an eye on them at your first time. 

·          I like red lentil balls very spicy but if you are not used to spices or not like them much, at your first time add half of the measures that I gave above into the mixture. When your dough is ready to make the balls, taste a pinch from it. See if it suits your taste. You can add some more of the spices if you think that they are not enough and knead the dough once more. 

·          As you see the recipe contains versions of onion and you need to knead the ingredients with your hands. You can use transparent plastic gloves which I can find in Turkey and I am sure you will find them in your country too. This will prevent the scent of onion to reek on your hands. 

·          Two more reasons to eat red lentil dishes: 1) They strengthen immune system, which is something really good especially in these days of H1N1 virus danger. 2) It is also known that they enhance breast milk. 

*1 cup=250 ml. Actually we use in Turkey a measure like 1 water glass=200 ml. If you will use the water glass measure you will need 2 waterglasses of red lentils, 4 waterglasses of water to make them a mush and 1 waterglass of fine burghul.

**If you live anywhere other than Asia I think you can find burghul (bulghur or bulgur or cracked wheat) in Asian shops or maybe even in regular shops.

Ingredients:

Boneless chicken breast

Caesar salad dressing

Romaine lettuce

Bacon bits

Croutons

Grated parmesan cheese

Procedure:

Marinate the chicken breast with Caesar salad dressing.

Grill or barbecue the chicken.

Baste with additional dressing if needed.

In a bowl, toss together the following: chopped or torn romaine lettuce, bacon bits and croutons, and the grilled chicken.

Sprinkle with the grated parmesan cheese.

Serve with warm garlic bread.

This grilled chicken Caesar salad is a very refreshing meal.  You can add other ingredients if you wish, such as chopped cucumber and tomatoes. 

You can also buy ready cooked barbecue chicken so you can skip the grilling part.  If you have everything ready it only takes a few minutes to put them all together. 

It’s a fast and quick dinner idea for the whole family.

Hope you enjoyed this easy and delicious grilled chicken Caesar salad recipe!

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30 Fast and Easy Potluck Ideas – Part 2

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Baked Chicken with Lemon and Herbs

Delicious Beef Cordon Bleu Recipe

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Creamy Chicken Carbonara Recipe

Ingredients:

Butter

2 cups milk

1 can cream of mushroom

1 can cream of chicken

Spaghetti

Cooked chicken breast, cubed

Dried basil and oregano

Freshly ground black pepper

Optional: chopped cooked bacon

Procedure:

Boil the pasta al dente.

Drain it and set aside.

Melt butter in a pan.

Add the cream of mushroom and cream of chicken.

Add the milk.

Season with basil, oregano and black ground pepper.

Mix well.

While the mixture is boiling, add in the pasta and mix until creamy.

Add the cubed chicken breast and the optional chopped bacon if desired.

Serve hot with garlic bread.

Tip: do not add salt because the cream of mushroom/cream of chicken is already salty.

Cooked chicken breast comes in very handy as you can use it in many kinds of dishes.  Sometimes I buy cooked chicken breast in bulk, divide them into smaller portions and freeze them.  I also buy cream of mushroom soup in bulk because it comes in handy as well!  And it’s cheaper to buy in bulk too!

So if you need a quick dinner idea, try this creamy chicken carbonara recipe =)

Delicious Beef Cordon Bleu Recipe

How to Cook a Quick 15-Minute Fried Rice

How to Cook Perfect Brown Rice

Baked Chicken with Lemon and Herbs

Did you know that you can write simple articles for Triond and earn extra spending money?  It’s fun helping others and at the same time writing about topics that you enjoy!  Join Triond now and I hope you enjoy it as much as I do.