Saturday, February 10, 2007
Bread Pudding Microwave
Ingredient -- Preparation Method ------------------------ ------------ -------------------------------- 4 tablespoons butter or margarine 4 cups cubed white bread -- (16 slices) 1 cup half and half 1/2 cup sugar 1 teaspoon vanilla 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon pinch of salt 2 whole eggs 1/4 cup raisins Place butter in an 8 inch square baking dish. Microwave at high (100%) until me lted, 1 to 1 1/2 minutes. Stir in bread, toss to coat. In a small bowl combine half and half, sugar, vanilla, nutmeg, cinnamon, salt and eggs. Microwave at me dium high (70%) until heated, 2 1/2 to 3 minutes. Pour over bread cubes. Mix we ll. Stir in raisins. Cover with wax paper. Microwave at medium high (70%) until center is soft set, 8 to 10 minutes. Makes 4 servings. |
Osage Fry Bread
Ingredient -- Preparation Method --------------------- ------------ -------------------------------- 4 cups All-purpose flour 2 teaspoons Salt 1 Tbsp. +1 tsp Baking powder 1 Tablespoon Shortening -- , melted 2 cups Milk -- , lukewarm Shortening for deep frying Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead lightly to gather dough into ball. Roll out dough on lightly floured board. Cut into diamond shapes. Cut small slit in the center of each diamond. Heat shortening in deep fryer to 370 deg. F. When dropping diamond-shaped dough into hot oil, stretch the dough a little bit lengthwise, and pull open the slit in the center. Fry 2 or 3 at a time until golden on both sides. Drain on paper towels. Typed by Carolyn Cloe Drizzle honey onto bread when eating. |
Easy Parker House Rolls
Servings: 4 -----------1 1/4 c Milk; Scalded 3 tb Sugar 2 tb Butter or Regular Margarine 3/4 ts Salt 2 pk Active Dry Yeast; OR 2 tb Active Dry Yeast; Bulk 1/4 c Lukewarm Water; 110 Deg. F. 4 1/2 c Unbleached Flour 2 tb Butter Or Margarine; Melted Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk mixture. Beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes. Knead the dough a few times on a lightly floured surface until it is no longer sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover. Let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. |
ORANGE POTATO BREAD
Ingredient -- Preparation Method --------------------------- ------------ -------------------------------- 2 3/4 c All Purpose Flour, sifted 2 1/2 t Baking Powder 3/4 t Salt 1 T Salad Oil 1 1/4 c Fresh Orange Juice 1 c Sugar 1 t Soda 1 Egg 1/2 t Vanilla 1 T Grated Orange Rind 1/2 c Nuts, chopped 2/3 c Riced Cooked Potatoes In large bowl sift together flour, sugar, baking powder, baking soda and salt. In small bowl, beat together egg, oil, orange juice, orange rind and vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3 loaf pan. Bake in 325 oven 60 min. until cake tester inserted comes out clean. Cool 10 min. Remove from pan and cool completely. |
CINNAMON ORNAMENTS
Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cn Cinnamon 1 Jar applesauce Drain the moisture from the applesauce for 10 or 15 minutes (or longer if necessary) by putting it in a colander or strainer which you've lined with a coffee filter (or something similar). Pour the whole container of cinammon into a bowl and add just a little applesauce at a time; stir; keep adding but check carefully each time; until you have a VERY STIFF dough. Roll out the dough between two sheets of waxed paper until it's around a quarter inch thick, then cut it with cookie cutters. Make holes in the dough cutouts with drinking straws. Put the cookies in a very low oven (only about 175-200 degrees F) for several hours; watch carefully so they don't burn (if they start to, lower oven). Or you can air-dry them for several days, turning them over carefully each day. When COMPLETELY DRY, put ribbons thru the holes and hang on the tree. ------------------ |
CHRISTMAS SPICED TEA
Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ts Cinnamon 1 t Ground cloves 2 c Sugar 1/2 c Instant tea w/twist of lemon 18 oz Jar of Tang Juice Mix Mix together all the ingredients and store in air-tight container. ADD 2 HEAPING teaspoons for each mug of boiling water for tea. |
Cranberry Jelly
Ingredient -- Preparation Method -------------------- ------------ -------------------------------- 2 cups Cranberries 3 ounces Liquid pectin (regular) 1 cup Concentrated apple juice 5 tablespoons Glycerine 1/4 cup Lemon juice 1 tablespoon Unfl.gelatin or 2 tb.freezer Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is soft. Mash to break up any berries left whole. Strain in food mill to remove seeds. Return to saucepan and heat to boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1 minute. Remove from heat. Skim and pour into hot, sterile pint jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process in boiling water bath for 5 minutes after water returns to boiling. If any jars fail to seal, refrigerate and use within 10 days or freeze for later use. Makes 3 1/2 cups. VARIATION: You can substitute 1/2 cup low-methoxy pectin solution and 2 1/2 tsp calcium solution for the liquid pectin and glycerine, but add calcium after removing from heat. If you plan to freeze the jelly, be sure to use the full amount of gelatin. NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0, carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2 bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without diabetic replacement. Use the full amount of gelatin for very firm jam or for freezing. |
Cumin Rice & Black Beans
ngredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 teaspoon garlic -- minced 1 teaspoon cumin seeds 1 cup long grain rice 1 can chicken broth (14 1/2 oz.) plus enough water to equal 3 cups 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 15 oz can black beans -- drained & rinsed fresh cilantro -- chopped Heat oil in a large saucepan over medium high heat. Add garlic and cumin; cook 30 seconds. Stir in rice. Add chicken broth and water, salt and pepper. Bring to a boil, reduce heat and simmer covered 20 minutes. Stir in the beans; cook covered until beans are hot, about 2 minutes more. Place in serving dish and sprinkle with cilantro. Serve with Jerk Chicken. ------------------ |
Curried Rice
Yield: 4 servings 2 1/2 ts butter 1 1/2 c chicken broth (or 1 c onion; chopped 1 bouillon 1/4 ts garlic; minced 1 water) 1 c rice 2 parsley sprigs 1 tb curry powder 1 bay leaf; vary to taste Preheat oven to 400 degrees F. Obtain casserole or heavy ovenproof saucepan with a close-fitting lid. Over a burner on moderate heat, melt half the butter in the casserole and cook the onion and garlic, stirring constantly, until the onion is translucent. Add the rice and stir until well-coated with butter. Add the curry powder and stir until well-blended. Add the broth and stir to make sure there are no lumps. Add the parsley and bay leaf on top. Cover and bake in the oven for 17 minutes (Franey says exactly 17 minutes, but basically “cook until done.”) Discard parsley and bay leaf and stir in remaining butter. NOTES: * Baked rice with a mild curry flavor -- This is a slight modification of the “Riz a l'Indienne” from the 60-Minute Gourmet (Pierre Franey). It's more French than Indian, and goes well with, say, sauteed chicken in cream. * This basic recipe may be varied by modifying quantities (for example, less onion) or adding ingredients (for example, pine nuts or apple chunks). ------------- |
Five-Spice Fried Rice
Yield: 2 servings 1/3 lb Boneless beef sirloin 1 ts Sugar 1/2 ts Chinese five-spice powder 1/4 ts Red pepper flakes 1 ts Oriental roasted sesame oil 1 Garlic clove; minced 1 1/2 c Cooked rice; chilled 2 tb Chopped dry roasted peanuts 2 ts Soy sauce Cut beef in 1/2-inch cubes. Combine sugar, five-spice powder and pepper flakes; coat beef cubes with spice mixture. Heat oil and garlic in medium skillet over medium-high heat. Brown beef in oil. Add remaining ingredients; stir-fry until thoroughly heated. Microwave Oven Instructions =========================== Combine oil and garlic in medium microproof baking dish. Cook, uncovered on HIGH (maximum power) 30 seconds. Add beef and cook on HIGH 1 to 2 minutes or until meat loses most of its pink color. Add remaining ingredients; stir and cook on HIGH 1 to 2 minutes, or until thoroughly heated. Each serving provides: * 357 calories * 22.5 g. protein * 14.6 g. fat * 33.2 g. carbohydrate * 462 mg. sodium * 49 mg. cholesterol ------------- |
FRESH TOMATO RISOTTO
ngredient -- Preparation Method --------------------------- ------------ -------------------------------- 1 md Onion -- chopped 1 tb Olive oil 1 t Butter Salt -- to taste 6 c Vegetable broth 2 c Fresh tomato sauce OR 2 lb -ripe tomatoes, 1 tb olive -oil & 2-3 clove garlic,chpd 2 c Arborio rice 3/4 c Dry white wine 1 tb Parsley, fresh -- chopped 1 tb Basil, fresh -- chopped 1/2 c Parmesan cheese -- grated -----GARNISH----- Parmesan cheese Basil, fresh -- slivered Pine nuts -- toasted * use up to 2 tablespoons of chopped herbs In a large non-stick saute pan, saute the onion in the olive oil and butter, with a dash of salt, until it begins to turn golden. In separate skillets, heat the vegetable broth and the tomato sauce, and keep them both just below a simmer. If you are starting with fresh tomatoes: Scald and peel them, and chop them or process them in a blender for a few seconds. Heat a tablespoon of olive oil in a non-stick pan, saute the chopped garlic in it for 2 minutes, then add the tomatoes and cook them down for about 15 minutes. Add the rice to the sauteed onion and stir it gently in the pan for about 2 minutes. Pour in the white wine and stir as it is absorbed. Add a soup ladle of the heated broth and stir, keeping the mixture just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add a ladle of tomato sauce and the chopped herbs, and stir until that is nearly absorbed. Continue this way, alternating broth and sauce until the sauce is used up, then carry on the with broth until the rice is al dente. This process will take about 25 minutes, and at the end a creamy sauce will form around the rice grains that are tender but firm. At the moment the rice is no longer crunchy, stir in a last ladle of hot broth, and the grated Parmesan cheese, and serve the risotto at once. Scatter slivered basil and toasted pine nuts over each serving, and pass additional Parmesan. |
Fall Vegetable Risotto (Weir)
| r) Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds butternut squash 3 cups nonfat low-salt chicken broth salt and pepper 3 medium leeks -- dice white part and one inch green 1 1/2 tablespoons extra virgin olive oil 1 1/2 cups arborio rice 3 garlic cloves -- minced 2 tablespoons chopped fresh flatleaf parsley 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon chopped fresh sage 1/8 teaspoon freshly grated nutmeg 1 teaspoon grated orange zest 1/2 orange -- juiced can options: 3 tablespoons pecans -- toasted and chopped 1/2 cup freshly grated parmigiano-reggiano Cut squash in half lengthwise, then scoop out and discard seeds. Peel and cut into 1/2- inch chunks. In a medium-size saucepan over high heat, bring broth and 3 cups water to a simmer. Add squash and simmer until almost tender, 2 to 3 minutes. Remove squasht season with salt and pepper, and set aside. Reserve broth separately. Place leeks and tips cup water in a large frying pan. Cover and simmer until leeks are soft, about 12 minutes, adding more water if it evaporates. Reserve leeks, and add cooking liquid to reserved broth. Warm broth over low heat on a back burner. Warm olive oil in a large skillet over medium heat. Add rice and cook, stirring constantly, 2 to 3 minutes. With a ladle, add about 3/4 cup broth and stir to free rice from bottom and sides of pan. When rice has absorbed first addition of broth, add another ladleful of stock. Stir often to keep rice from sticking, adding more stock a ladleful at a time to keep grains moist. After 10 minutes of adding broth and stirring, add leeks, garlic. and next 7 ingredients (through juice) and continue to stir. Continue to add broth until the rice is render with no chalky centers (but still firm), 18 to 22 minutes. If you run out of broth, add hot water. When rice is just tender, add an additional ladle of broth or water and reserved squash. Remove pan from heat, cover, and let sit 5 minutes. Season with salt and pepper. To serve, place the risotto in a bowl and garnish with pecans and cheese. Serves 6. [Per serving (without options): Calories 330 (11% from fat), Fat 4 g (1 g saturated), Protein 9 g, Carbohydrate 66 g, Fiber 8 g, Cholesterol 0 mg, Iron 5 mg, Sodium 105 mg, Calcium 118 mg] ---------- |
EASY RICE
Ingredient -- Preparation Method ---------------------- ------------ -------------------------------- 1 1/2 c Uncle Ben's Converted Rice 1/2 c Water 1 cn Onion Soup 1 t Curry Powder 10 oz Can Water Chestnuts 1/2 c Sliced Almonds 1/4 lb Margarine Preheat Oven to 350 degrees. Combine Ingredients in casserole dish. Cover with aluminum foil and bake for 1 hr or until all liquid is absorbed. Stir and serve. WALT This is really good. It was my Grandmother's recipe and she was a terrific cook. |
FRIED RICE FIESTA
Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Radishes, trimmed, sliced 1 t Rice wine vinegar 3 Cloves garlic, minced 1 t Sesame oil 4 Scallions 4 oz Mushrooms, thinly sliced 3 c Cooked brown rice 3 oz Frozen peas, defrosted 2 oz Water chestnuts, sliced 1 tb Soy sauce Cook rice according to package directions. Combine radishes with rice wine vinegar in a small bowl and reserve. Place garlic and sesame oil in a saucepan. Add scallions and mushrooms and saute until tender. Add brown rice, radishes and remaining ingredients. Combine. Serve hot. Serves 6 |
Fried Rice with Eggs
Ingredient -- Preparation Method ---------------------- ------------ -------------------------------- 2 cups cooked rice 4 green onions -- chopped with tops 2 tablespoons bell peppers 2 tablespoons peanut oil 1 cup sliced mushrooms 2 tablespoons low sodium soy sauce 5 ounces waterchestnuts, canned -- * see note 1 cup pork -- cooked & cubed 3 eggs * 1 small can, sizes vary ** Add cooked chicken or beef instead of pork if preferred. Use up to 2 cups. Heat the oil in skillet; add onions, green peppers and mushrooms. Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce. Lower heat and cook 7-10 minutes, stirring frequently. Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4 minutes. Add the cubed pork or other meat; heat for about 1 minute more. Serve while warm. |
FRIED” BROWN RICE
Low fat, Rice Yield: 4 Servings 4 c Leftover cooked brown rice (refrigerated overnight) 1 ts Minced ginger 1 ts Minsed garlic 1 lg Onion, chopped 1/2 lb Mushrooms 1 Grated carrot Few green onions, sliced Handful of frozen peas Any other compatible veggies You have in your Refrigerator, chopped Soy sauce or tamari to Taste One of our favorite quick (but incredibly messy) meals is “fried” brown rice. I find I like it even better than the fried white rice I get at Chinese restaurants. We had this last night: In a LARGE non-stick skillet, saute the ginger, garlic, onion, mushrooms and any other veggies that need pre-cooking for about 5 minutes. Transfer to a bowl. Dry off the bottom of the skillet, return to heat (oops, I forgot the heat setting -- medium high does really well) and add rice. Dry fry it for a while, until some of it turns golden brown. Then add back the cooked veggies, the green onions and peas. Sprinkle with soy sauce to taste and mix all well. Heat thoroughly. Enjoy! Then spend the rest of the week getting rice granules out of your stove. ----------------- |
Festival Fried Rice
Main dish, Side dish -----------------------Yield: 4 servings 2 sl Bacon; diced 1/3 c Sliced green onions -- including tops 1/3 c Sliced mushrooms 1/4 c Diced red or green pepper 1/4 c Frozen green peas; thawed 1 Egg; beaten 2 c Cooked rice; chilled 1 tb Soy sauce Cook bacon in large skillet over medium-low heat until crisp. Increase heat to medium. Add onions, mushrooms, pepper, and peas; stir-fry 1 minute. Push vegetables aside; pour egg into skillet and scramble. Add rice and soy sauce; stir until heated, gently separating grains. Each serving provides: * 181 calories * 5.1 grams protein * 8.1 grams fat * 21.0 grams carbohydrate * 370 milligrams sodium * 76 milligrams cholesterol Source: Cooking with Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias |
Friday, February 9, 2007
CAULIFLOWER CHEESE SOUFFLE
Yield: 4 servings -------------------2 c Chopped cauliflower Water 2 1/2 tb Butter 2 1/2 tb Flour 1 1/2 c Warm milk Salt 1/2 c Grated Gouda cheese 6 Eggs, separated Steam cauliflower above water until tender,cool slightly and chop fine;set aside.Melt butter in a saucepan.Stir in flour over low heat, cook and stir for a couple of minutes or until golden brown.Remove from heat and stir in milk,beating with a wire whisk to make very smooth.Return to heat and bring to a quick boil,then reduce heat to simmer.Add cheese and salt.Cook for 3 to 4 minutes or until thickened, stirring all the time;remove from heat. Now separate eggs and beat yolks,adding white sauce slowly,then stir in cauliflower.Beat egg whites until stiff.Fold into mixture and spoon into a greased 2 qt.souffle dish. Bake in a pan of hot water in a preheated 375 degree oven for 35 to 40 minutes.Serve immediately.Makes 4 to 5 servings. |
BRUNCH EGGS
Yield: 1 servings 2 lb Spicy sausage 12 Eggs, slightly beaten 4 c Milk 2 ts Dry mustard 1/2 ts Salt 4 Slices white bread, cubed 2 c Grated cheddar cheese Brown and drain sausage. Mix together eggs, milk, dry mustard and salt. Stir in cubed bread. Add cheddar cheese and sausage. Pour into greased 9x13 baking pan. Refrigerate overnight. Bake at 350~F for 1 hour. Test with knife. Optional: Can add mushrooms and peppers, or can eliminate sausage. |
BAKED STUFFED EGGS
Yield: 6 servings -------------------6 ea Egg; hard boiled 6 ea Mushroom ; chopped 1 ea Med Onion ; chopped chopped 1/2 ea Green pepper ; chopped 1 x Cayenne pepper 1 x Salt, 1 x Pepper 2 tb Butter 2 tb Flour 3/4 c Milk 1/2 c Heavy cream ;( or whipping 1 c Cheese ;grated cheddar 1 x Sauce 2 tb Butter 2 tb Flour 3/4 c Milk 1/2 ts Salt & pepper; to taste 1 ds Cayenne 1/2 c Heavy cream chop and saute mushroom, onion and bell pepper in 2 TBSP. butter. Add dash of salt and pepper. Mix with yolks. Add enough sauce to mixture so it will hold and not be crumbly. Brunches, I usually serve a fruit salad, I make a very exotic salad with three dressings to choose from...If you want the dressings let me know, a Honey Baked Ham, smoked turkey, condiments, and a variety of breads and muffins. People can make sandwiches if desired. The egg recipe is as follows:Melt butter, add flour and milk. Cook until thick, add 1 cup grated cheese. Add chopped hard boiled egg yolks. Halve eggs, stuff with mix, top with sauce in pan and bake at 325 for 20 to 30 min. Can be made ahead and baked later. |
Asparagus Omelet
Ingredient -- Preparation Method -------------------------- ------------ -------------------------------- 2 pkg frozen asparagus spears 6 eggs -- beaten 2 cups milk 1/2 lb sharp cheddar cheese -- cubed 1 teaspoon salt 1/2 cup butter 1 onion -- grated 2 cups soft bread crumbs (3 slices bread) 2 cups cooked ham or chicken -- cubed Cut asparagus spears in small pieces and cook until tender-crisp. Combine remaining ingredients, mix with asparagus and pour into greased 2 quart baking dish. Bake 1 1/4 hrs. in moderate oven (300° to 325°) or until firm. |
Baked Eggs
Ingredient -- Preparation Method -------------------- ------------ -------------------------------- 6 slices bread -- cut into cubes 3 cups mild cheddar cheese -- grated 1 cup cooked ham -- cubed 1/4 cup green pepper -- chopped 1/2 cup onion -- chopped 6 eggs 3 cups milk Combine all ingredients except the eggs and milk in a 13X9 inch baking dish. Wh isk together the eggs and milk and pour over the top. Refrigerate overnight to serve tomorrow morning, or freeze the dish. When thawed, bake, uncovered, at 375 for 45 minutes. Summary of processes: grate: 3 cups mild cheese chop: 1/4 cup green pepper, 1/2 cup onion freeze in: 13X9 inch baking dish serve with: sweet roll, grapefruit or orange slices |
Thursday, February 8, 2007
Bean-Stuffed Cabbage Rolls
Ingredient -- Preparation Method - - - --------- ------------ -------------------------------- 1 head cabbage --SAUCE-- 12 ounces tomato sauce 6 ounces tomato paste 1 cup onion -- finely chopped 2 cloves garlic -- crushed 2 teaspoons sugar 1 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon pepper --FILLING-- 1 pound white beans, canned 1 cup onion -- finely chopped 1 cup brown rice, cooked 1 teaspoon oregano 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon pepper Carefully reomove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain. To prepare sauce: combine all sacues ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes. To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well. To assemble: preheat oven to 350 degreesF. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls. Cover Tightly and bake 1 hour. -------------------- |
BAKED SPRING ROLLS
Yield: 8 servings 2 oz Rice vermicelli 1/2 ts Sesame oil 3/4 c Carrots; coarsely grated 1/2 c Green onions; thinly sliced 1/2 c Water chestnuts; canned -cut into matchstick pieces 1/2 c Bamboo shoots; cut into -matchstick pieces 1/2 c Snow peas; thinly sliced 1/2 c Savoy cabbage; very finely -shredded 1/4 c Sunflower seeds 1 tb Sesame seeds; toasted 2 ts Ginger root; finely grated 1 ts Soy sauce 4 ts Oil; vegetable 8 ea Sheets rice paper; 8 1/2 -inches in diameter Plum sauce; for garnish -optional Cook rice vermicelli in boiling water for 3 mins. Drain. Place in a large bowl and toss with sesame oil. Add vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce. Toss again and set aside. Preheat oven 450. Place oil in a small dish. Dip 1 sheet of rice paper into warm water for 15-30 seconds, until soft. Place on a dish towel. Brush surface lightly with oil. Spoon 1/8 of the filling onto bottom edge of rice paper. Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil. Fold in edges, then roll up, brushing surfaces with oil as you roll. Repeat with remaining rice paper sheets and filling. Place each roll seam side down on a foil lined cookie sheet. Bake spring rolls on the lowest oven rack for 15 to 20 mins, turning once, until lightly browned. Serve with plum sauce if desired. --- ------------ |
Baingan Bharta
lg Purple eggplant (skin Texture should be firm) 1 md Onion, chopped 2 Tomatos (preferably plum Tomatos) 2 To 3 cloves garlic (optional/or more acc. to Taste) 1 To 2 tsp. any generic indian Masala powder 1 T Lemon juice x Hot pepper (eg. jalepeno) Acc to taste x Salt x Cilantro, chopped for Garnish x Cumin seeds 1tsp x Turmeric powder 1 t (opt) Grill the eggplant (lightly oiled) on an open flame, turning it around fhen skin is charred...skin should turn completely black. (sometimes the eggplant might burst open and make a mess..) (if you have an electric range, grill it on a hot skillet, at max heat) peel, cool slightly. mash with a fork. Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed garlic with turmeric added. Add half of chopped tomatos. Fry some more! add mashed eggplant. Add salt and masala powder (spice powder) and hot peppers. cook on low heat for about 5-7 mts. Let cool slightly and then add lemon juice. Garnish with remaining chopped tomatos and cilantro. Do let me know if you are satisfied with the finished product :). i usually serve it with hot parathas or in a pinch, pita bread. --------------------- |
ALU BAGAN
Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 CAThie Coppolino (TDDB08B) 2 lg Onions, chopped 6 x Garlic cloves, minced 4 lg Potatoes, peeled, chopped 1 lg Eggplant, peeled, chopped 1/2 lb (or more) Mushrooms, halved 2 lg Tomatoes, chopped, OR 1 (16 -ounce) can chopped tomatoes With juice 2 ts Tumeric 2 ts Curry powder 1/4 ts Red chilli powder 2 ts Ground cumin 1 tb Sugar 3/4 ts Ground ginger 1 t (or more) salt Olive oil (as needed) Water (as needed) In large skillet or electric frying pan, heat oil and saute onions and garlic until onions are golden. Add potatoes, eggplant, and mushrooms and cook over medium-high heat ten minutes. Add tomatoes and all spices to mixture along with 1 C. water. Cover and simmer, stirring occasionally, until veggies are cooked, about 30 to 40 minutes. You may need to add more water or oil as it evaporates. Serve with warmed whole wheat tortillas. We like to serve burrito style after spreading the tortilla with butter. ------- |
7 GRAIN VEGETABLE & BROWN RICE LOAF
Ingredient -- Preparation Method ---------------------- ------------ -------------------------------- 2 c Raw cashew nuts 1 Box AM Quick Brown Rice --(Vegetable & Herb), cooked 1 c Cooked AM 7 Grain Cereal 2 c Soy milk 1 lg Onion -- chopped 3/4 c AM Wheatgerm 4 tb AM Canola Oil 2 tb Soy sauce 1 t Sea salt (optional) 4 tb Minced parsley 1/2 ts Thyme 1/2 ts Ground celery seed 1/2 ts Ground sage 1 t Onion powder 1 t Garlic powder Chop the nuts fine, or run through a food grinder. Add the remaining ingredients and mix well. Place in a baking dish and bake at 350 F. uncovered for 1 hour or until done. Serve with favorite gravy. Source: Arrowhead Mills “7 Grain Cereal Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
avial
Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c Vegetarian, mixed 1/2 c Coconut (grated) 2 Green/Red Chillies 2 ts Kozhambhu powder 2 c Yogurt Boil vegetables for about 5 minutes. Add yogurt and powder to vegetables. Bring to boil. ------------------- |
Wednesday, February 7, 2007
Banoffi Dessert
12 oz Uncooked Puff Pastry 1/2 tsp Instant Coffee Powder Sheets 1 tsp Superfine Sugar 27 oz Condensed Milk 1 Pinch Coffee Grounds, Fresh 1 1/2 Lb Bananas, Ripe, Firm 3/4 Pint Heavy Cream Immerse the UNOPENED cans of condensed milk in water in a deep kettle or saucepan. - The cans MUST be COMPLETELY covered with water. Cover. Bring to a boil. Boil for 5 hours, checking occasionally to make sure that the cans remain fully covered by boiling water - add water as needed. Remove the cans from the water. Let cool over night (at least 8 hours). Preheat the oven to 375 degrees. Lightly grease the (10“x1 1/2”) flan pan. Line with the puff pastry sheets. Prick the bottom with a fork in several places. Fill the pan with dry beans (to keep the crust from deforming). Bake until crisp. Remove the dry beans. Let cool. Open the cans of boiled condensed milk. Pour the contents into the baked crust. Peel and halve the bananas lengthwise. Lay the banana halves over the toffee (the boiled condensed milk). Add the instant coffee powder and the sugar to the cream. Whip until smooth. Spoon the cream over the contents of the pan. Sprinkle the ground coffee over. Serve. |
BANANAS FOSTER
Yield: 1 Serving 1 Banana; sliced 4 ds Cinnamon 2 tb Butter 1 1/2 oz Banana-flavored liqueur 1 1/2 tb Brown sugar 1/2 c Vanilla ice cream Sprinkle banana slices with cinnamon and saute in butter over low heat until butter melts. Add liqueur and and carefully ignite (being sure to keep face, hands and clothing away from flame). When flames die out, add brown sugar and stir until sauce is of caramel consistency. Spoon over two scoops ice cream. ------------------ |
Vegetarian Burgers
Yield: 6 patties 1 Celery stalk 1 sm Onion 1 Scallion 1 Garlic clove 1 c Cooked barley, drained (or -substitute cooked brown -rice or cooked cracked -wheat 1 c Slightly cooked chick peas, -drained (canned is fine, or -substitute cooked navy, -pinto or soy beans) 1/2 c Instant uncooked oatmeal 1/8 t Salt 1 t Paprika 1/2 t Dried basil 2 tb Soy sauce 1/4 t Ground black pepper Olive oil as needed In a blender, finely chop celery, onion, scallion and garlic OR dice them by hand finely. Set aside. In a large mixing bowl, combine the barley, chick peas, oatmeal, salt, paprika, basil, soy sauce and pepper. Mix them thoroughly with a wooden spoon or with your hands. Add the chopped celery, onion, scallion and garlic to the barley mixture and mix again. Shape into six burgers. Heat olive oil in a nonstick skillet. Add burgers and brown 5-7 minutes on each side. Or bake the patties at 350'F. on a lightly oiled cookie sheet for 25 minutes. Serve on a hamburger bun with sprouts and tomato slices or ketchup. Nutritional analysis per serving: 149.6 calories; 5.2 grams total fat; (0.7 grams saturated fat); 4.5 grams protein; 20.5 grams carbohydrates; trace milligrams cholesterol; 349.8 milligrams sodium. ---------------------- |
HERBED CAULIFLOWER
- -----------------Ingredient -- Preparation Method1 1/2 lb Cauliflower (2 10oz. pk Frozen) 1/4 c Margarine 1/2 c Chopped onions 1/2 c Chopped celery 1 t Poultry seasoning 2 ts Chicken flavored broth mix 1/2 ts Ground sage 1 cn (4oz) mushrooms Salt and pepper to taste Contributed to the echo by: Janice Norman Frozen or fresh cauliflower can be used in this recipe. Herbed Cauliflower Bake Cook cauliflower; drain. Melt margarine in a skillet. Add onions and celery, cook until tender, about 10 minutes. Remove from heat and stir in broth mix, poultry seasoning and sage. Preheat oven to 350F. Dice cauliflower. Add onion mixture, drained mushrooms, salt and pepper and mix well. Place mixture in a baking dish that has been sprayed with a non-stick spray. Bake 20 minutes. |
Zippy Cauliflower
Yield: 6 servings ---------------3 c Cauliflower 1/2 ts Low fat margarine 1 tb All purpose flour 1/8 ts Red (cayenne) pepper 1/4 ts Salt 1/8 ts Pepper 3/4 c Skim milk 1/2 c Shredded low fat cheddar ch 2 tb Chopped green chilies 1/4 c Fresh bread crumbs Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g. |
CAULIFLOWER ITALIANO
Ingredient -- Preparation Method -------------------- ------------ -------------------------------- -----PHILLY.INQUIRER----- 1 tb CHOPPED ONION 2 tb CHOPPED GREEN PEPPER 1 SMALL CLOVE GARLIC CRUSHED 1 c CHERRY TOMATOES HALVED 2 tb ITALIIAN SALAD DRESS 1/2 ts SALT 3 c SMALL FRESH CAULIFLOWERETS IN AN 8" SKILLET,COOK ONION AND GARLIC IN SALAD DRESSING TILL TENDER;ADD CAULIFLOWERETS AND 1/4 CUP WATER.COOK,COVERED,OVER LOW HEAT FOR 10 MINUTES.ADD GREEN PEPPER;COOK TILL CAULIFLOWER IS TENDER,ABOUT 5 MINUTES.STIIR IN REMAINING INGREDIENTS;HEAT THROUGH.SERVES 6 |
DRY CAULIFLOWER
Ingredient -- Preparation Method ---------------1 Ginger, fresh -- piece 2 inch 1/3 c Vegetable oil 1/8 ts Ground asafoetida 1/8 ts Cumin, ground -- whole 1/2 ts Cayenne pepper 4 ts Coriander,ground -- freshly -ground is best 1 t Tumeric, ground 1 Cauliflower -- head, abut 2 lb -cut in 1 inch florets 1 1/2 ts -Salt 1/2 ts Garam marsala 1 t -Umchoor -- ground green mango -OR-: 1 t Lemon juice Cut ginger crosswise into very thin slices. Stack several slices; cut into thin slices. Cut strips crosswise into fine dice. Heat oil in very large skillet or wok. When hot, add asafoetida, then immediately add cumin. As soon as cumin begins to sizzle, add ginger. Stir ginger just until it begins to brown. Add cayenne, coriander and tumeric. Stir once, then immediately add cauliflower and salt; stir 1 minute. Add 4 Tbsp water. Cover pan. Reduce heat to low and cook 5 to 10 minutes, just until cauliflower is tender. Stir once or twice during cooking, adding 1 Tbsp more water if it seems to dry out. Remove lid. If there is any liquid in pan, dry it out by increasing heat slightly. Stir in garam marsala and umchoor or lemon juice. SERVES:6 |
Monday, February 5, 2007
Pani Puri Masala
Pasand Recipe: Ingredients 5 tbs Coriander seeds 21/2 tbs Cumin seeds 1 tbsp rock salt 10 dried Red chillies 21/2 tbs Aniseed 10 Peppercorns 1" Cinnamon Salt to taste Process Roast the coriander seeds till light brown. Add all the remaining ingredients and roast till they are dark brown in colour.Let it cool Add salt and grind to a coarse powder. |
vegetable rice podi
Pasand Recipe: Ingredients 1 cup coriander seeds 1 tsp asafoetida 3 tbsp urad dal 1 tsp fenugreek 3 tbsp channa dal 3 tbsp tuar dal 2 tbsp green gram dal 1 tsp mustard 10 red chillies Process Fry all the ingredients one by one in little oil.Cool and powder coarsely.Preserve it in air tight container.This podi can be used for any vegetable rice. |
Curry Powder
Pasand Recipe: Ingredients 1 Cup Coriander seeds 1/2 Cup Bengal gram dal 1/4 Cup Black gram dal 1/2 Cup Red chilies 1 tsp hing (Asafoetida) A small Amla Size Tamarind 3 tsp Oil Salt To taste Process Roast bengal gram dal and black gram dal in apan after 4 -5 mins add dry coriander seeds and roast them for 4-5mins.Turn off the fire and let them cool. Heat oil in a pan fry red chilies in oil. Mix all the ingredients together and make a fine powder. This can be used in all fried curries. |
SAMBAR POWDER
Pasand Recipe: Ingredients 1/4kg whole red chilies 1 glass split black gram 1 glass split red gram ¾ glass cumin seeds ½ glass split bengal gram 2 tbsp coriander seeds 2 tsp turmeric powder 1 tsp fenugreek seeds 2 tsp mustards seeds 2 tsp asafetida 2 tsp peppercorns 1 bunch curry leaves Process Roast all ingredients separately. Powder the chilies and rest of the ingredients separately using blender. Mix all powders and add little salt as needed. Store in air tight containers. See sambar to make sambar |
Dhaniyala podi
Pasand Recipe: Ingredients 25 gms coriander seeds (dhaniyaalu) 5 red chilies Curry leaves. A small lemon size tamarind salt to taste Process Dry roast coriander seeds and chilies in a pan. Then add curry leaves and tamarind. Then remove from the heat. Allow them to cool and powder in a dry blender. Serve with hot rice and ghee., it tastes good. |
Idli Powder
Pasand Recipe: Ingredients 1 Cup of Bengal Gram Dal 1 Cup ofSplit Urad Dal 15 Red Chillis 1 Pinch of asafoetida 1 tbsp of oil Salt to taste Process Fry All the ingredients in oil.Grind them into a fine powder and add salt. Idli podi is ready. |
Karappodi
Pasand Recipe: Ingredients 2 Cups of dried (fresh)curry leaves 1 Cup of Coriander seeds. 15 Red chillis(Dried) 1 small ball dried tamarind salt for taste Process Roast curry leaves and keep it a side. Roast red chillis Coriander seeds slightly and keep it a side Roast the tamarind till dried. Roast salt for few seconds and remove from the heat. GRind curry leaves and coriander seeds red chillis and tamarind salt together once itpowdered take it out store it in a air tight container. Karappodi is ready it goes well with hot riceand ghee |
Karivepaaku Podi
Pasand Recipe: Ingredients: 2 cups curry leaves, picked, washed and dried 4 tbsps senaga pappu (bengal gram) 2 tbsps minappa pappu (split black gram dal) 1 tbsp cumin seeds 1 1/2 tbsps coriander seeds 6-7 dried red chillis 1 small lemon sized tamarind salt to taste 1 1/2 tbsp oil Process Add a tbsp of oil in a pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. Don’t burn them. Keep tossing them around continuosly. Remove from pan and keep aside. In the same pan add the cumin and coriander seeds and toss them on medium heat till they turn brown..approx 2-3 mts. Remove from pan and keep aside. In the same pan add the dry chillis and toss them about for 2 mts. Remove and keep aside. Now add a tsp of oil and add the curry leaves and toss them about till they are crisp and roasted. Keep tossing them about while roasting the leaves. Turn off heat and cool all the roasted ingredients. Once cool, grind the dals first (grind them coarse), followed by coriander, cumin seeds and red chillis and grind again. Now add tamarind ball and grind. Remove and keep aside. Now add the curry leaves and grind to make a powder (remember all the ingredients should be cool before grinding). Mix it with the coarsely ground spices and salt and store in an air tight container. Serve hot with white steamed rice and ghee. |
corn vada
Pasand Recipe: Ingredients 4 no.corn(mokkajonna pottulu) 5 no green chillies 1 tsp jeera salt to taste corriander leaves chopped onions oil for frying Process grate the corn along with the greenchillies and salt and jeera.to this dough add the chopped onions and corriander leaves. now heat oil in a khadi. make the dough in the form of the vada with hand and deep fry them till light brown in colour. serve them hot with sauce or mint chutney or any other chutney which is spicy. |
chatpata snack
Pasand Recipe: Ingredients verusenagapappu(palli) 250 gms oil 1/4 cup kottimeera 1/2 bunch pachhi mirchi 100gms ginger 50gms seasame seeds 50gms dry chilli 7 to 8 nos dhania jeera powder 2 spoons masala powder 1spoon Process soak the verusenagapappu in water for 1 hour now put it in pressure cooker and cook it till done take a pan and dry fry the seasame seeds and dry mirchi make a powder of it in the mixer make a smooth paste of pachhi mirchi and ginger in the mixer take a pan put oil put the mirchi ginger paste and fry it now add the cooked verudsenagapappu and mix it thoroghly then add the seasame powder and mix it then add the dhania jeera powder and masala powder and mix it thoroghly decorate it with kottimeera delicious snack is ready |
Bread onion dahi vada
Pasand Recipe: Ingredients bread- 4 to 5 slices onion- 1 ginger(grated) green chilles-1 or 2 curd salt red chilli powder chat masala or garam masala Process 1) In the curd put some grated ginger, green chills, salt and chilli powder and just once blend in the mixie 2) cut the corners of the bread and then dip it in to the water and sequeeze the water from the bread and make it like vada shape and in between make a small hole 3) place the vada's in a plate and pour over the curd on the vada's and on the top put some garam masala or chat masala a little bit and put some finely chopped onions on the vada's 4) garnish with coriander leaves |
ALOO SUJI BALLS
Pasand Recipe: Ingredients BOILED ALOO MASH-1CUP, SUJI(UPMA RAVVA)-1 CUP, RED CHILLI POWDER-1/2 SPOON, GREEN CHILLI SLICED-1 SPOON, GINGER -1 SPOON, ONION SLICED(ULLI TARUGU)-1/2 CUP, JEERA-1SPOON, SALT- TO TASTE. KARIVEPAKU Process MIX ALOO MASH,RED CHILLI POWDER,SALT, JEERA,GRATED GINGER,GREEN CHILLI,ONION,KARIVEPAKU AND MAKE LIKE A BALLS AND ROLL IN SUJI AND DEEP FRY IN OIL. |
Potato kurkure
Ingredients Rice flour 1kg Potatoes 1/2kg Vanaspathi 100gms White Til 50gms Mirchi powder 2tbs Salt accordingly Oil 250gms Process Boil the potatoes and mash them. Take the flour and mix the mashed potatoes, vanaspathi, white till, mirch powder and salt with water to make it chapati-dough-like paste. Heat the the oil in the pan (kadai). Once the oil is hot enough for deep fry, take the kitchen press with ribbon shaped plate(jhali) and squeeze it into the hot oil. Serve with with tea or cofee |
Nice Chat
Ingrediants ----------- 1- ¼ kg .Yellow peas 2. 3 Alu - 3.1 ½ spoon Dania powder - 4.Chilli powder - do- 5.1 spoon Jeera powder - 6.1 1/2 spoon Menthi powder - 7.3 Onions 8.2 Greenchillies Process ------- Boil peas and potatoes. For gravy grind hand full of peas. Take oil in a pan fry onions and finely chopped green chillies then add chilli powder & dhania ,fry till the raw smell disappears then add peas & mashed potatoes ,add water with peas paste after it boils well add salt, jeera & menthipowder . Serve with onions & sev. |
Challa Murukulu
Ingrediants: ------------ Rice flour(Biyapu pindi) -4 cups Sour Curd(Pulisina perugu) -2 cups Cumin seeds(Jeera)- 2 tbl spoons Chilli powder-2 tsps Butter/Groundnut oil - 4 tbl spoons Required amount of salt for taste Cooking Oil Process: -------- 1. Knead the rice flour into a wide mouthed bowl. Add chilli powder, salt and cumin seeds. Mix the contents by adding heated butter/groundnut oil. 2. Add sour curd and slowly mix the contents into a dough. 3. Heat the cooking oil in deep frying pan. 4. Fill the press (murukula gottamu) with dough and press the dough along the edges of the oil in a circular manner and then to the center. Deep fry till they turn golden brown and crunchy. Drain the excess oil and wipe with paper towel. 5. Ready to serve the "Challa Muruulu". |
Paneer Chilli
2.1 slicecapsicum 3.ginger, gIngrediants ------------ 1.1 slicecarrotarlic paste 4.3 tsp soya sauce 52 sp .venegar 11/2 sp tomato puree 7.pinch aginomoto – pinch 8100gms.paneer - 100gms 9.cabbage & spring onions slices Process: -------- Take a pan put oil & fry the the paste & add the veg. (1/2 fry). Add soya sauce venegar tomato puree , aginomoto, & paneer cubes & mix well & switch off the gas. Then add slices of cabbage & spring onions. Serve hot. |
Ulli Pakodi Recipe
ngredients: ---------------------1 1/2 cups besan (gram dal flour) ½ cup rice flour 4-5 green chillis, finely chopped 2 large onions, sliced 2 spring onions (optional) 2 tbsp melted ghee (clarified butter) few curry leaves salt to taste pinch of baking soda oil for deep frying Process Combine both the flours with salt, soda, green chillis, curry leaves and onions. Add the melted ghee and mix well with fingers. Combine well till u have a crumbly texture. Add few tablespoons of water and mix well that it forms a hard batter. Don’t add too much water. Heat enough oil in a deep frying pan. It should be piping hot. Use your fingers to drop the batter in the oil to form small fritters. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides. Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai. |