Mint Chutney
Ingredients :
1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste
Directions :
Fry all these in a little oil, one by one.
Blend to a smooth paste using a little water.
Thursday, January 14, 2010
Wednesday, January 13, 2010
Indian Snacks Recipes - Bread Pakoras
Famous Bread Pakoras of Delhi
Ingredients :
4 Slices of bread
1 cup of channa dal ( or Besan)
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Garam and Aamchur masala : to taste
Oil for frying.
Directions :
1. If you prefer onions you can put 1/2 onion cut into small pieces.
2. Make the paste of channa dal ( Or Besan )by adding some water.
3. Mix salt,chilli, corriander powder and some corriander leaves for taste.
4. Cut the bread into four pieces and dip them in channa dal paste.
5. Deep fry them in the oil till golden brown.
6. Serve them with some hot sauce or ketchep
Ingredients :
4 Slices of bread
1 cup of channa dal ( or Besan)
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Garam and Aamchur masala : to taste
Oil for frying.
Directions :
1. If you prefer onions you can put 1/2 onion cut into small pieces.
2. Make the paste of channa dal ( Or Besan )by adding some water.
3. Mix salt,chilli, corriander powder and some corriander leaves for taste.
4. Cut the bread into four pieces and dip them in channa dal paste.
5. Deep fry them in the oil till golden brown.
6. Serve them with some hot sauce or ketchep
Monday, January 11, 2010
Indian Soup Recipe - Vegetable Chilli Soup
INGREDIENTS
1 tomatoes, undrained
1 jar Thick 'N Chunky Salsa
1 can black beans, rinsed, drained
1 package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 package Reduced Fat Mild Cheddar Cheese
DIRECTIONS
1. Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan.
2. Bring to boil on medium-high heat.
3. Reduce heat to low; simmer 10 minutes.
4. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl;
5. Top with chili.
6. Sprinkle each with additional 2 tablespoons cheese.
1 tomatoes, undrained
1 jar Thick 'N Chunky Salsa
1 can black beans, rinsed, drained
1 package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 package Reduced Fat Mild Cheddar Cheese
DIRECTIONS
1. Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan.
2. Bring to boil on medium-high heat.
3. Reduce heat to low; simmer 10 minutes.
4. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl;
5. Top with chili.
6. Sprinkle each with additional 2 tablespoons cheese.
Thursday, January 07, 2010
Indian Chicken Snack Recipe - Chicken Pakoras
Ingredients
1 chicken breast cut into pieces
salt & pepper
2 Carrots
2 Potatoes
1 cup Cabbage
1 tbsp Cornflour
1 egg
1/2 tsp ajinomoto
Directions :
Boil the chicken pieces with salt and pepper.Shred them into pieces .
Par boil the carrots and potatoes .Chop them fine as if for omellete.
Shred cabbage and blanch .
Mix all these ingredients with beaten egg, cornflour, ajinomoto a little black pepper and salt to taste .
Shape into balls and fry .
Serve with chilli garlic sauce.
Wednesday, January 06, 2010
Chicken Recipe - Chicken Kabsa
Chicken Kabsa
Ingredients :
1 2/12 - 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil 2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon Sale and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds and Cashewnuts.
Directions :
Sautee onion in oil until it begins to brown.
Add chicken pieces, tomato puree, chopped tomatoes and garlic.
Stir for about five minutes over low heat.
Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste.
Cook over medium heat, covered, about 20-25 minutes, until chicken is done.
Remove chicken. Set aside to keep warm.
Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
Put rice on a serving platter with chicken pieces arranged around the circumference.
Toss raisins and almonds over all.
Ingredients :
1 2/12 - 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil 2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon Sale and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds and Cashewnuts.
Directions :
Sautee onion in oil until it begins to brown.
Add chicken pieces, tomato puree, chopped tomatoes and garlic.
Stir for about five minutes over low heat.
Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste.
Cook over medium heat, covered, about 20-25 minutes, until chicken is done.
Remove chicken. Set aside to keep warm.
Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
Put rice on a serving platter with chicken pieces arranged around the circumference.
Toss raisins and almonds over all.
Monday, January 04, 2010
Indian Drink Recipe - Pistachio Shake
PISTACHIO SHAKE RECIPE
Ingredients:
3 tblsp unsalted raw Pistachio (Pista)
31/2 cup Milk (Doodh)
6-8 Saffron (Kesar) threads
2 tblsp Sugar (Cheeni) or as desired
Directions :
Cut 4 pistachios into silvers and set aside.
Place the remaining in a blender, cover, and pulse several time to coarsely grind.
Add 1/2 cup milk and blend until smooth.
Scrape down the sides of the jar with a spatula to free the nuts.
Slowly add another 1 cup milk and blend for 1/2 minute.
Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
Stirring constantly, bring to full boil.
Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
Place the strainer over the blender and pour in the milk.
Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
Pour into cups, sprinkle with pistachio silvers, and serve immediately.
Source : IndianFoodForever
Ingredients:
3 tblsp unsalted raw Pistachio (Pista)
31/2 cup Milk (Doodh)
6-8 Saffron (Kesar) threads
2 tblsp Sugar (Cheeni) or as desired
Directions :
Cut 4 pistachios into silvers and set aside.
Place the remaining in a blender, cover, and pulse several time to coarsely grind.
Add 1/2 cup milk and blend until smooth.
Scrape down the sides of the jar with a spatula to free the nuts.
Slowly add another 1 cup milk and blend for 1/2 minute.
Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
Stirring constantly, bring to full boil.
Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
Place the strainer over the blender and pour in the milk.
Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
Pour into cups, sprinkle with pistachio silvers, and serve immediately.
Source : IndianFoodForever
Friday, January 01, 2010
Pepper-Seared Yellowfin Tuna
Pepper-Seared Yellowfin Tuna
Fresh yellowfin tuna steaks are stuffed with a delectable combination of goat cheese, sun-dried tomatoes, mushrooms and basil.
Makes : 4 servings.
Ingredients :
4 (8-ounce) yellowfin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves 2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided use
Freshly ground black pepper
Directions :
1. Preheat oven to 400°F.
2. Combine garlic with half the olive oil; set aside.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
4. Place mushroom caps top-side down and sear until slightly crisp; turn and sear briefly. Remove from heat and set aside.
5. Make a pocket in the tuna steaks by slicing in half horizontally; do not slice all the way through.
6. Stuff each tuna steak in the following order with 1 ounce goat cheese, ½ ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves.
7. Brush inside of top flap with garlic oil.
8. Season outside of steaks with freshly ground black pepper; set aside.
9. Heat remaining 2 tablespoons olive oil in a large, oven-proof sauté pan over medium-high heat.
10. Add stuffed tuna steaks to pan and sear until brown.
11. Carefully turn over each steak and sear on other side.
12. Place in oven and bake 5 to 10 minutes, or until thoroughly done.
Courtesy : National Fisheries Institute.
Fresh yellowfin tuna steaks are stuffed with a delectable combination of goat cheese, sun-dried tomatoes, mushrooms and basil.
Makes : 4 servings.
Ingredients :
4 (8-ounce) yellowfin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves 2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided use
Freshly ground black pepper
Directions :
1. Preheat oven to 400°F.
2. Combine garlic with half the olive oil; set aside.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
4. Place mushroom caps top-side down and sear until slightly crisp; turn and sear briefly. Remove from heat and set aside.
5. Make a pocket in the tuna steaks by slicing in half horizontally; do not slice all the way through.
6. Stuff each tuna steak in the following order with 1 ounce goat cheese, ½ ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves.
7. Brush inside of top flap with garlic oil.
8. Season outside of steaks with freshly ground black pepper; set aside.
9. Heat remaining 2 tablespoons olive oil in a large, oven-proof sauté pan over medium-high heat.
10. Add stuffed tuna steaks to pan and sear until brown.
11. Carefully turn over each steak and sear on other side.
12. Place in oven and bake 5 to 10 minutes, or until thoroughly done.
Courtesy : National Fisheries Institute.
Thursday, December 31, 2009
Indian Jam Recipe - Orange Fig Jam
Orange Fig Jam
Makes : About 5 pints.
Ingredients :
5 cups crushed figs
6 cups sugar
1 cup orange juice
1 teaspoon orange zest
Directions :
1. Combine figs, sugar, orange juice and zest in a large sauce pot.
2. Bring slowly to a boil, stirring until sugar dissolves.
3. Cook, over medium-low heat, until thick.
4. Stir frequently to prevent sticking.
5. Immediately pour into hot, sterilized jars, leaving 1/3-inch head space.
6. Adjust caps. Process 15 minutes in boiling water bath.
Courtesy : Cooks Recipes
Makes : About 5 pints.
Ingredients :
5 cups crushed figs
6 cups sugar
1 cup orange juice
1 teaspoon orange zest
Directions :
1. Combine figs, sugar, orange juice and zest in a large sauce pot.
2. Bring slowly to a boil, stirring until sugar dissolves.
3. Cook, over medium-low heat, until thick.
4. Stir frequently to prevent sticking.
5. Immediately pour into hot, sterilized jars, leaving 1/3-inch head space.
6. Adjust caps. Process 15 minutes in boiling water bath.
Courtesy : Cooks Recipes
Wednesday, December 30, 2009
Caramel-Cherry Sticky Buns
Makes : 10 buns
Ingredients :
12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)
Directions :
1. Melt caramels and cream or milk in small heavy saucepan over low heat,
stirring constantly until smooth.
2. Pour caramel mixture into a well-greased 9-inch glass pie plate.
3. Place cherries, rounded sides down, over caramel mixture
4. Sprinkle with pecans.
5. Separate biscuits and place snugly in pan.
6. Bake in a preheated 350*F oven 22 to 25 minutes, or until golden brown.
7. Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
8. Serve warm.
Recipe Courtesy : Cherry Marketing Institute.
Tuesday, December 29, 2009
Christmas Casserole Recipe - Crab and Shrimp Casserole
Crab and Shrimp Casserole
Makes : 6 servings
Ingredients :
1/2 pound crab meat
1/2 pound shelled, cooked salad shrimp
1 (10.75-ounce) can condensed cream of shrimp soup
1 cup mayonnaise
1 cup milk
1 (8-ounce) package very fine small noodles
2 cups grated sharp cheddar cheese
1 (6-ounce) container fried onion rings
Directions :
1. Preheat oven to 350*F (175*C).
2. In a large bowl, combine the soup, milk, and mayonnaise.
3. Stir until smooth. Stir in the crab meat, shrimp and uncooked noodles.
4. Spoon into an ungreased 9 x 12-inch baking dish.
5. Sprinkle top with cheese.
6. Bake, covered, for 35 minutes.
7. Uncover and sprinkle onion rings over the top.
8. Return to oven and bake for 10 minutes.
Recipe Courtesy : Helen J.
Makes : 6 servings
Ingredients :
1/2 pound crab meat
1/2 pound shelled, cooked salad shrimp
1 (10.75-ounce) can condensed cream of shrimp soup
1 cup mayonnaise
1 cup milk
1 (8-ounce) package very fine small noodles
2 cups grated sharp cheddar cheese
1 (6-ounce) container fried onion rings
Directions :
1. Preheat oven to 350*F (175*C).
2. In a large bowl, combine the soup, milk, and mayonnaise.
3. Stir until smooth. Stir in the crab meat, shrimp and uncooked noodles.
4. Spoon into an ungreased 9 x 12-inch baking dish.
5. Sprinkle top with cheese.
6. Bake, covered, for 35 minutes.
7. Uncover and sprinkle onion rings over the top.
8. Return to oven and bake for 10 minutes.
Recipe Courtesy : Helen J.
Monday, December 28, 2009
Sweet Recipe - Yogurt Pumpkin Pie
Yogurt Pumpkin Pie
Ingredients :
1 1/2 cups plain yogurt
15-oz canned pumpkin
3/4 cup dark brown sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
5 egg yokes
1/8 tsp salt
9-inch frozen pie shell
Instructions :
1. Heat oven to 350 degrees.
2. In a large bowl, combine all ingredients and whisk until smooth.
3. Pour batter in the pie shell and place on a cookie sheet.
4. Bake for 50-55 minutes.
5. Remove from oven and cool for 1 hour.
6. Cover and refridgerate for 2 hours before cutting.
Source : Christmas4Home
Ingredients :
1 1/2 cups plain yogurt
15-oz canned pumpkin
3/4 cup dark brown sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
5 egg yokes
1/8 tsp salt
9-inch frozen pie shell
Instructions :
1. Heat oven to 350 degrees.
2. In a large bowl, combine all ingredients and whisk until smooth.
3. Pour batter in the pie shell and place on a cookie sheet.
4. Bake for 50-55 minutes.
5. Remove from oven and cool for 1 hour.
6. Cover and refridgerate for 2 hours before cutting.
Source : Christmas4Home
Friday, December 25, 2009
Christmas Cake Recipe - Cranberry Christmas Cake
MERRY CHRISTMAS !!!
Cranberry Christmas Cake
This unique holiday fruitcake features fresh cranberries and dried dates, rather than the candied fruit of traditional fruitcake.
Makes : 12 to 14 servings
Ingredients :
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup chopped walnuts
1 cup fresh cranberries
1 cup chopped dates
2 1/2 tablespoons grated orange rind
2 large eggs, beaten
3/4 cup vegetable oil
1/3 cup buttermilk
1 cup granulated sugar
1 cup orange juice
1/4 cup brandy
Whipped cream for accompaniment
Directions :
1. Preheat oven to 350*F (175*C).
2. Generously grease a 12-inch Bundt pan or 10-inch tube pan and set aside.
3. Combine flour, baking powder, baking soda, salt and sugar in a large bowl;
4. Stir in walnuts, cranberries, dates, and orange rind.
5. Combine eggs, oil and buttermilk, mixing well;
6. Stir egg mixture into flour mixture, mixing until well blended.
7. Spoon batter into the prepared pan.
8. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
9. Cool in pan on a wire rack for 15 minutes;
10. Remove from pan and place on wire rack.
11. Place rack in a large shallow pan.
12. Combine 1 cup sugar, orange juice and brandy in a small bowl and mix well.
13. Slowly drizzle the mixture over the cake.
14. Retrieve any juice from the bottom of the pan and reapply as needed.
15. Allow cake to cool completely on wire rack.
16. Wrap cake tightly in plastic wrap and then in heavy-duty aluminum foil.
17. Refrigerate for a minimum of 24 hours or up to 8 weeks. 18. Serve cake with whipped cream, if desired.
Courtesy : Cooks Recipes
Cranberry Christmas Cake
This unique holiday fruitcake features fresh cranberries and dried dates, rather than the candied fruit of traditional fruitcake.
Makes : 12 to 14 servings
Ingredients :
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup chopped walnuts
1 cup fresh cranberries
1 cup chopped dates
2 1/2 tablespoons grated orange rind
2 large eggs, beaten
3/4 cup vegetable oil
1/3 cup buttermilk
1 cup granulated sugar
1 cup orange juice
1/4 cup brandy
Whipped cream for accompaniment
Directions :
1. Preheat oven to 350*F (175*C).
2. Generously grease a 12-inch Bundt pan or 10-inch tube pan and set aside.
3. Combine flour, baking powder, baking soda, salt and sugar in a large bowl;
4. Stir in walnuts, cranberries, dates, and orange rind.
5. Combine eggs, oil and buttermilk, mixing well;
6. Stir egg mixture into flour mixture, mixing until well blended.
7. Spoon batter into the prepared pan.
8. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
9. Cool in pan on a wire rack for 15 minutes;
10. Remove from pan and place on wire rack.
11. Place rack in a large shallow pan.
12. Combine 1 cup sugar, orange juice and brandy in a small bowl and mix well.
13. Slowly drizzle the mixture over the cake.
14. Retrieve any juice from the bottom of the pan and reapply as needed.
15. Allow cake to cool completely on wire rack.
16. Wrap cake tightly in plastic wrap and then in heavy-duty aluminum foil.
17. Refrigerate for a minimum of 24 hours or up to 8 weeks. 18. Serve cake with whipped cream, if desired.
Courtesy : Cooks Recipes
Thursday, December 24, 2009
Christmas Cookie Recipe - Chocolate Chip Oatmeal Cookies
Chocolate Chip Oatmeal Cookies
Try these moist and chewy classics loaded with 'goober peas' and sweet chocolate chips. Your cookie jar will empty in a flash !
Makes : 36 cookies
Ingredients :
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 cups quick-cooking oats
1 (12-ounce) package semisweet chocolate chips
12 ounces peanuts
Directions :
1. Preheat oven to 350°F.
2. Cream sugar, brown sugar and butter in a mixing bowl
3. Stir in eggs and vanilla, blending well.
4. Sir in flour.
5. Add oatmeal, chocolate chips and peanuts; mix well.
6. Drop by rounded teaspoons onto an ungreased cookie sheet.
7. Bake for 10 minutes or until golden brown.
8. Allow to cool on sheet for 1 minute; remove to a wire rack to cool completely.
Courtesy : Cooks Recipes
Try these moist and chewy classics loaded with 'goober peas' and sweet chocolate chips. Your cookie jar will empty in a flash !
Makes : 36 cookies
Ingredients :
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 cups quick-cooking oats
1 (12-ounce) package semisweet chocolate chips
12 ounces peanuts
Directions :
1. Preheat oven to 350°F.
2. Cream sugar, brown sugar and butter in a mixing bowl
3. Stir in eggs and vanilla, blending well.
4. Sir in flour.
5. Add oatmeal, chocolate chips and peanuts; mix well.
6. Drop by rounded teaspoons onto an ungreased cookie sheet.
7. Bake for 10 minutes or until golden brown.
8. Allow to cool on sheet for 1 minute; remove to a wire rack to cool completely.
Courtesy : Cooks Recipes
Wednesday, December 23, 2009
Christmas Rum Cake
Christmas Rum Cake
Ingredients :
1 c. chopped nuts
4 eggs
1 pkg. yellow cake mix
1/2 c. cold water
1 (3 3/4 oz.) pkg. vanilla instant pudding
1/2 c. dark rum
1/2 c. salad oil
Glaze :
1/4 lb. butter
1 c. sugar
1/4 c. water
1/2 c. dark rum
Directions :
1. Preheat oven to 325 degrees.
2. Grease and flour a 12- cup bundt pan.
3. Pour nuts only in bottom of bundt pan.
4. Mix all other ingredients together.
5. Pour over nuts.
6. Bake 1 hour and cool.
7. Invert on serving plate.
8. Prick top.
Glaze :
1. Melt butter.
2. Stir in water and sugar.
3. Boil 5 minutes, stirring constantly.
4. Remove from heat, add rum, and drizzle over top and sides of cake.
Source : Christmas4Home
Ingredients :
1 c. chopped nuts
4 eggs
1 pkg. yellow cake mix
1/2 c. cold water
1 (3 3/4 oz.) pkg. vanilla instant pudding
1/2 c. dark rum
1/2 c. salad oil
Glaze :
1/4 lb. butter
1 c. sugar
1/4 c. water
1/2 c. dark rum
Directions :
1. Preheat oven to 325 degrees.
2. Grease and flour a 12- cup bundt pan.
3. Pour nuts only in bottom of bundt pan.
4. Mix all other ingredients together.
5. Pour over nuts.
6. Bake 1 hour and cool.
7. Invert on serving plate.
8. Prick top.
Glaze :
1. Melt butter.
2. Stir in water and sugar.
3. Boil 5 minutes, stirring constantly.
4. Remove from heat, add rum, and drizzle over top and sides of cake.
Source : Christmas4Home
Tuesday, December 22, 2009
Christmas Cookie Recipe - Browned Buttercream Sandwitch Cookies
Browned Buttercream Sandwich Cookies
A browned butter filling gives a wonderful flavor to these slice and bake pecan cookies.
Makes : 3 1/2 dozen sandwich cookies
Cookie Ingredients :
1 cup Butter, softened
2/3 cup firmly packed brown sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt
Filling Ingredients :
1/4 cup Butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons half & half*
Directions :
1. Combine 1 cup butter and brown sugar in large mixer bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add egg yolks and vanilla; continue beating until well mixed.
4. Add flour, pecans and salt. Reduce speed to low;
5. Beat until dough forms a ball.
6. Divide dough in half; shape each half into 10-inch long roll (about 1 1/2 inches in diameter). 7. Wrap each roll tightly in plastic food wrap.
8. Refrigerate 3 hours or overnight.
9. Heat oven to 350°F. Unwrap dough;
10. Cut each roll with sharp knife into 1/8-inch slices;
11. Place 2 inches apart onto ungreased cookie sheets.
12. Bake for 7 to 9 minutes or until edges are lightly browned.
13. Let stand 1 minute; remove from cookie sheets. Cool completely.
14. Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, until butter just starts to brown (5 to 6 minutes). (Butter will bubble and foam. WATCH CLOSELY.)
15. Immediately remove from heat. Cool 5 minutes.
16. Stir in powdered sugar, vanilla and enough half & half for desired spreading consistency.
17. Spread 1 level teaspoonful filling on flat-side of 1 cookie;
18. Top with second cookie, flat-side down. Squeeze together gently.
19. Repeat with remaining cookies.
*Substitute whipping cream.
TIP : If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter. Continue beating until dough forms a ball (2 to 3 minutes).
TIP : Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.
Nutrition Facts (1 sandwich cookie):
Calories: 120
Fat: 7 g
Cholesterol: 25 mg
Sodium: 70 mg
Carbohydrates: 15 g
Dietary Fiber: 0 g
Protein: 1 g
Recipe Courtesy : Land O Lakes.
Monday, December 21, 2009
Christmas Pie Recipe - Raspberry Glaze Pie
Raspberry Glaze Pie
This simple, no-bake raspberry pie is an easy way to transform fresh summer berries into a cool, sweet treat, ideal after a light warm-weather supper.
Makes : 8 servings.
Ingredients :
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 cup crushed rinsed raspberries
1 (3-ounce) package cream cheese, softened
5 cups raspberries, rinsed and drained well
1 (9-inch) baked pie crust
Directions :
1. In a heavy medium saucepan, stir together sugar and cornstarch.
2. Gradually stir in water and crushed raspberries.
3. Cook over medium heat, stirring constantly as the mixture thickens.
4. Let it come to a boil. Continue cooking and stirring for 1 minute.
5. Remove from heat and let cool.
6. In a small mixing bowl, beat cream cheese until smooth.
7. Spread in bottom of a 9-inch baked pie crust.
8. Fill with raspberries.
9. Pour cooked raspberry mixture on top.
10. Refrigerate for 3 hours or until set.
Courtesy : Cooks Recipes
This simple, no-bake raspberry pie is an easy way to transform fresh summer berries into a cool, sweet treat, ideal after a light warm-weather supper.
Makes : 8 servings.
Ingredients :
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 cup crushed rinsed raspberries
1 (3-ounce) package cream cheese, softened
5 cups raspberries, rinsed and drained well
1 (9-inch) baked pie crust
Directions :
1. In a heavy medium saucepan, stir together sugar and cornstarch.
2. Gradually stir in water and crushed raspberries.
3. Cook over medium heat, stirring constantly as the mixture thickens.
4. Let it come to a boil. Continue cooking and stirring for 1 minute.
5. Remove from heat and let cool.
6. In a small mixing bowl, beat cream cheese until smooth.
7. Spread in bottom of a 9-inch baked pie crust.
8. Fill with raspberries.
9. Pour cooked raspberry mixture on top.
10. Refrigerate for 3 hours or until set.
Courtesy : Cooks Recipes
Friday, December 18, 2009
Christmas Recipe - Chocolate Fudge Waffles
Chocolate Fudge Waffles
Serve these waffles as a decadent brunch entrée or a delicious dessert.
Makes : 6 servings
Ingredients :
2 ounces unsweetened baking chocolate
4 tablespoons butter
3 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
3 ounces semisweet chocolate, chopped
Optional Toppings : Sweetened whipped cream Sliced strawberries Fudge Sauce
Directions :
1. Prepare waffle maker according to manufacturer's directions.
2. Melt unsweetened chocolate and butter together in the microwave on HIGH for 1 minute, stir until smooth; set aside to cool.
3. In a large bowl, beat eggs, sugar and vanilla together until well combined
4. Stir in buttermilk. Add reserved melted chocolate and mix well.
5. Stir in flour, baking soda, baking powder and salt until smooth.
6. Fold in semisweet chocolate and cook in prepared waffle maker.
7. Serve warm with desired toppings, sweetened whipped cream, sliced strawberries and fudge sauce.
Courtesy : Cooks Recipes
Serve these waffles as a decadent brunch entrée or a delicious dessert.
Makes : 6 servings
Ingredients :
2 ounces unsweetened baking chocolate
4 tablespoons butter
3 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
3 ounces semisweet chocolate, chopped
Optional Toppings : Sweetened whipped cream Sliced strawberries Fudge Sauce
Directions :
1. Prepare waffle maker according to manufacturer's directions.
2. Melt unsweetened chocolate and butter together in the microwave on HIGH for 1 minute, stir until smooth; set aside to cool.
3. In a large bowl, beat eggs, sugar and vanilla together until well combined
4. Stir in buttermilk. Add reserved melted chocolate and mix well.
5. Stir in flour, baking soda, baking powder and salt until smooth.
6. Fold in semisweet chocolate and cook in prepared waffle maker.
7. Serve warm with desired toppings, sweetened whipped cream, sliced strawberries and fudge sauce.
Courtesy : Cooks Recipes
Thursday, December 17, 2009
Christmas Recipe - Cherry Pound Cake
Cherry Delicious Pound Cake
Makes : 3 loaves, 10 slices per cake.
Filling:
1 (21-ounce) can or 2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract
Cake:
2 12 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs
Directions :
1. Puree cherry filling;
2. Pour into a saucepan.
3. Combine cornstarch and sugar. Add to puree; mix well.
4. Cook, stirring constantly, over low heat until thick and bubbly.
5. Stir in almond extract. Set aside to cool.
6. Combine flour, sugar, baking powder and salt; mix will with electric mixer.
7. Add shortening; mix on low speed for 2 minutes.
8. Scrape down bowl; mix 2 minutes.
9. Combine milk and eggs; add in thirds to shortening mixture, scraping bowl
often.
10. Mix on low speed 5 minutes.
11. Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch
baking pans.
12. Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan;
13. Swirl cherry mixture through batter. Divide remaining batter evenly between
pans.
14. Pipe an equal portion of remaining cherry puree over batter in each pan;
swirl through batter.
15. Bake at 350*F 40 to 45 minutes, or until golden brown and wooden pick
inserted near center comes out clean. These cakes freeze well.
Courtesy : The Cherry Marketing Institute.
Tuesday, December 08, 2009
Indian Snack Recipe - Cheese Corn Tikki
CHEESE CORN TIKKI
INGREDIENTS :
100 gm American corn,
25 gm cheddar cheese (grated),
50 gm paneer (grated),
3 gm cumin powder,
3 gm cardamom powder,
3 gm salt,
2 gm green chilli (finely chopped),
3 gm coriander leaves,
5 gm cornflour
DIRECTIONS :
1. Blanch the American corn, squeeze to remove excess water.
2. Mince roughly in blender. Mix with cheese, paneer, cumin powder, garam masala, cardamom powder, salt, green chillies and cornflour.
3. Divide mixture into small balls and pat them into coin shaped tikkis.
4. Shallow fry till they turn light brown and serve with mint chutney.
Monday, December 07, 2009
Indian Vegetable Recipe - Malai Kofta
Malai Kofta
Ingredients :
For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai
(You can substitute this with baked ricotta
cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy :
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
Directions :
Boil the potatoes till tender.
Peel, mash and add salt to taste. Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry each kofta till golden brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve.
Note : The koftas should be put in just before eating
the dish or else they will turn soggy.
Ingredients :
For the Kofta:
1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai
(You can substitute this with baked ricotta
cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy :
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
Directions :
Boil the potatoes till tender.
Peel, mash and add salt to taste. Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.
Seal the edges and shape into stuffed rounds.
Deep fry each kofta till golden brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve.
Note : The koftas should be put in just before eating
the dish or else they will turn soggy.
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