Turn to These Recipes When You Need To Prepare a Quick and Easy Meal

SPINACH AND POTATO BAKE WITH GROUND BEEF
1 lb extra-lean ground beef
1/2 cup fresh mushrooms, sliced
1 small onion, chopped
2 garlic cloves, minced
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
1/2 tsp grated fresh nutmeg
1 lb russet potatoes, cooked and mashed
1/4 cup sour cream
1/4 cup low-fat milk
salt to taste
freshly ground black pepper to taste
1/2 cup shredded Cheddar cheese
Preheat oven to 400 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray; set aside.
Brown the ground beef in a large skillet with the onions and garlic; drain well. Return to skillet and add mushrooms, cooking until tender. Stir in the spinach and the nutmeg; cover skillet. Heat mixture until heated through, stirring occasionally.
Combine the mashed potatoes, sour cream, and milk. Add to the ground beef mixture and add salt and pepper to taste. Spoon the mixture into the prepared casserole dish and sprinkle the cheese over the top.
Bake at 400 degrees for 15 to 20 minutes or until slightly puffed and the cheese is melted.
Yield: 6 servings
Note: This is a great way to use leftover mashed potatoes after the holidays!
QUICK AND EASY CHICKEN PRIMAVERA
1 tbsp canola oil
3/4 to 1 lb boneless skinless chicken strips
1 cup fresh broccoli florets
1 cup frozen green peas, thawed
1 carrot, julienned
1 small red onion, chopped
1 can (14 1/2-oz) chicken broth
1/2 tsp basil
1/4 tsp pepper
1 1/2 cups uncooked minute brown rice
1/4 cup grated Parmesan cheese
Heat the canola oil in a large skillet over medium-high heat. Add the chicken strips and cook, stirring, until browned. Add broccoli, peas, carrots, and onions; cook and stir until the vegetables are tender-crisp. Stir in the broth, basil, and pepper. Bring to a boil and stir in the rice. Return to a boil and reduce the heat to low. Cover skillet and simmer for 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in the cheese before serving.

Old Fashion Recipes for Snacks and Party Food - Cheese Hooies and Smoked Salmon Pate

SMOKED SALMON PATE
If you would like to try an old fashion appetizer, try this salmon pate. Serve with slices of toasted French bread, assorted crackers or party breads.
1/2 lb smoked salmon
water
2 tbsp lemon juice
1/2 tsp dried thyme
1/4 lb butter, melted
1/3 cup whipping cream
freshly ground black pepper
Chopped parsley for garnish
Place fish in a small skillet; just cover with water. Bring to a boil and reduce the heat. Cover and simmer 15 minutes or until the fish flakes easily. Remove from heat and allow fish to cool in the cooking liquid. Drain fish and separate into flakes; discard any bones.
Put the fish, lemon juice, and thyme in a food processor or a blender container. Cover and blend until smooth. Add the melted butter slowly and steadily, pureeing until smooth.
Whip the cream until stiff. Fold the fish mixture into the whipped cream until well combined. Add pepper to suit your taste. Store in a covered container and refrigerate several hours or overnight allowing the flavors to blend.
Remove from the refrigerator a half hour before serving. Sprinkle with the chopped parsley for garnish.
CHEESE HOOIES
Yes, the name is spelled correctly. This is, you guessed it, another old Southern Indiana recipe from my childhood days. And we Hoosiers often come up with some strange names for foods and other things! These are great snacking tidbits for any occasion. They seem especially appropriate now that we are into the season of being glued to the TV, snacking, entertaining, etc. while our favorite teams play on TV.
1/4 lb butter that is softened to room temperature
2 cups sifted flour
dash cayenne pepper
1/4 lb sharp cheese
2 tsp salt
powdered sugar
Grate the cheese into the butter and cream together. Add the salt and flour, blending in well. Knead until smooth on a floured board. Chill over night, by dividing in half and making rolls about as big around as half dollars (remember those?). When ready to bake, slice about 3/4-inch thick. Bake in a 375 degree oven, 12-15 minutes or until browned a little. Let cool 3-4 minutes then roll or shake in powdered sugar.

Interesting Facts about Garlic

There are some people who adore the taste and flavor of garlic in their food. There are a few who don't mind garlic in their food and there are some who hate garlic. Which group do you belong to? If you belong to the last category, I am afraid you are missing a lot of health benefits. Garlic has a lot of medicinal properties. Garlic is an antibiotic. It contains a lot of antioxidants. It can be used as an aphrodisiac. Garlic has wonderful antiseptic properties. It is an antifungal and antiviral agent. Garlic has the property of fighting cancer. It has the potential to treat and reduce the risk of heart diseases. It prevents blood clots. It reduces the cholesterol levels and the blood pressure. The list of medicinal properties of garlic is endless.
Garlic should be properly stored and cooked if you want to enjoy the maximum benefits of garlic. Garlic can be grown in your garden or even in pots or containers. If you want to store garlic harvested at home, you can store a part of the wet garlic in the fridge and the remaining should be let to dry in the sun. The dried garlic should be stored in open baskets or mesh bags to ensure that they get good air circulation. Minced garlic should be stored in an airtight container in a refrigerator. Once the cloves are removed from the bulb, garlic remains no longer fresh. Right storage will preserve the qualities of garlic.
It should not be overcooked. Overcooking leads to the loss of the nutrients. It can be cooked in many ways. Garlic can also be used in almost all recipes. If you don't like the flavor of garlic you can add garlic paste to your recipes to get the benefits of garlic. This makes your food tastier and healthier.
What type of food do you love? Do you love spicy and hot foods or do you love sweet and sugary foods? Do you like fried foods or baked recipes? Are you a strict vegetarian? Do you like to eat only non-vegetarian foods? Whatever be your choice, garlic can be added to your favorite food. Garlic sauce can be prepared and stored in refrigerators. They can be used for marinating chicken or any other poultry and meat dishes before barbecuing, baking or frying. You can add a tablespoon of sauce to dishes like fried rice, pasta and noodles. It is very easy to prepare. Boil white vinegar, chili sauce, soy sauce. Add 4-5 cloves of garlic. Dissolve a tablespoon of corn flour in little water. Add this to the sauce to make it thick.
If chicken is your favorite, you will love garlic chicken. Garlic adds flavor and taste to the chicken. If you like to have toasted bread for your breakfast, you should add garlic to the butter you apply on the bread. It enhances the taste and makes your bread healthier. Can you believe that garlic can be added even with chocolates? Chocolates will no longer cause acidity if you add garlic to your homemade chocolate. It can be added to all your vegetarian dishes. It matches the taste of all vegetables. It can be used in all vegetable soups and stews.
Use garlic in right proportions in your recipes to make your dishes tasty. If you realize that garlic is essential to stay healthy and fit, you will definitely not say NO to garlic.

Nutty Appetizer Recipes

Nuts are a healthy addition to any diet as long as you don't overdo the amount you eat -- simply because, as we all know, they are high in fat. For a truly healthful approach, though, nuts should be eaten raw. But here are two fun ways to incorporate lightly toasted nuts into appetizers when you wish to entertain guests.
WINE & NUTS CHEESE BALL
8 oz. cream cheese; softened
8 oz. combined Monterey Jack and smoked cheddar cheeses; shredded
1/3 to 1/2 cup mayonnaise
3 tbs dry red wine
1/4 cup each finely chopped toasted walnuts, almonds, pecans
You can buy the nuts already toasted, but if using raw nuts, then here is how you can toast them yourself. Bake nuts in a 350-degrees F for about 5 minutes or until they are lightly brown. Be careful not to burn them.
Directions:
1. Soften cream cheese at room temperature first.
2. In a bowl, beat all three cheeses together with the mayonnaise and red wine until well blended.
3. Shape the mixture into a ball and wrap in plastic wrap then refrigerate for 2 hours.
4. After cheese has been chilled, place the nuts on separate sheets of wax paper.
5. Unwrap the cheese mixture and divide into thirds, forming each into a ball.
6. Roll each ball separately in the three different nuts so that they are coated completely.
7. Rewrap each cheese-nut ball in plastic wrap and store in refrigerator until time to serve.
Serving Suggestion:
These cheese balls are great served with crackers or veggie sticks of your choosing. You can also incorporate a dab onto grilled hot vegetables as a nice change from butter or margarine.
Variation:
Combine all three nuts together and roll the cheese in the combination.
SPICEY MIXED NUTS
1 cup each of whole almonds, whole cashews, pecan halves
2 tbs butter
1 tbs Worcestershire sauce
1/2 tsp garlic salt
1/4 tsp cayenne pepper
1 tsp chili powder
Directions:
1: Heat oven to 300-degrees F.
2. Place butter in a baking dish and set it in the oven just long enough to melt the butter.
3. Remove the pan from the oven then add the nuts and Worcestershire sauce to the melted butter. Stir until well mixed.
4: Bake the nuts until toasted, about 30 minutes and stir.
5. Remove nuts from oven and sprinkle the mixture evenly with garlic salt, cayenne pepper and chili powder. Toss until well coated.
Serve immediately or store them in an airtight container at room temperature.
SPICED ALMONDS
2 cups dry-roasted, unsalted almonds
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
Directions:
1. Heat oil in a pan over medium heat until hot then mix in the almonds.
2. When the almonds are evenly coated with oil, add the Worcestershire sauce, brown sugar, salt, cayenne pepper and chili powder. Again, make sure everything is evenly coated.
3. Remove the almonds from the pan and spread them in an even layer on a baking sheet or large plate and allow to cool.

Easy-to-make Russian Recipes

The Russian Federation

The Russian Federation is what Russia is today. The capital of the Russian Federation is Moscow and other cities in the Russian Federation include St. Petersburg (formerly Leningrad), Klin, Volgograd (formerly Stalingrad), Perm, Smolensk, Kislievodsk, Sochi, Ekaterininburg (formerly known as Sverdlovsk), Novosibirsk, Irkutsk, Khabarovsk and Vladivostok.
Russia is predominantly in the North but its southern borders get into continental and even subtropical climates. Sochi, for example, is on the Black Sea, near the Georgian border and is in a subtropical zone. Places like Volgograd, Samara, and the Volga are in a more continental climate which sees hot summers and very cold winters.
Siberia has a very harsh climate, being hot in the summer except up near the Arctic Circle and very cold in the winter time. In some places in Siberia, the summers may be hot, but the ground can still be frozen several feet under the top soil.
Other republics that have a similar climate to Russia include Ukraine, Belarus, and Kazakhstan. These three republics have a very large Russian speaking population and also have their own national languages. In Belarus, both Belarussian and Russian are spoken. In Ukraine, Ukrainian is spoken.
Both Ukrainian and Belarussian are Slavic languages and use the Cyrillic alphabet. In fact both of those languages are very close to Russian in many ways. Furthermore, because the cultures of Belarus and Ukraine are close to Russian culture, the cuisine is also similar.
Kazakhstan, on the other hand, is different. Kazakh also uses the Cyrillic alphabet but is not a Slavic language. Kazakh is more of Central Asian origin. In Kazakhstan, there are many Russians, so there the cuisine is also the same as in Russia or very close.
Some other republics that made up the former Soviet Union have cultures and cuisine that is completely different from Russian culture and cuisine. Some of these other republics also have delicious recipes and are listed below.
Georgia borders Russia to its south and has some of the spiciest and most unique dishes in the former Soviet Union. Georgia is similar to Russia in that Georgia is predominantly Orthodox Christian. The Georgian language is completely different from Russian and even has a different alphabet that has its roots in ancient Aramaic.
Uzbekistan is a central Asian republic that is south of Kazakhstan and is predominantly Muslim. Its cuisine is best-known for plov, which is a delicious rice pilaf and liula kebabs. Uzbekistan is primarily in the desert and is very hot in the summer.
Armenia is south of Georgia and is known for its dolma which are stuffed grape leaves with ground pork or other meats.
Recipes are listed below.
1. Pelmieny
Pelmieny is a traditional Russian dish. The idea of pelmieny originated from Siberia where the winters are very cold and in the past people would make the pelmieny and then hang them outside in the winter where they would freeze naturally.
Pelmieny are frozen meat dumplings that are made from ground pork. This is a national food in Russia and a wintertime favorite. Pelmieny are best eaten with sour cream. If there are pelmieny left over, they can be fried until they are a golden brown and should be fried in butter.
For the dough
Flour, depending on how many pelmieny you want to make, you should start with at least two or three cups of flour.
Salt to taste
Water, depending on how many pelmieny you want to make, 1 to 3 cups.
Mix the flour, salt and water together until there are no lumps and you can form the dough easily.
For the filling
Ground pork, about two to three pounds for 20-30 pelmieny
Salt to taste
Ground black pepper to add spice to the pelmieny
One onion minced
Take the ground pork and mix together with the salt, pepper and minced onion. Onion can be minced in a typical food processor.
Once you have finished preparing both the dough and meat, take the dough and roll it out flat with a rolling pin. Take a regular round drinking glass to cut circles out of the dough and take a small gob of the meat filling and place in the middle of the meat filling. Pelmieny are traditionally small, so you want to make a large quantity of them.
After you have placed the small gobs of meat in the middle of the dough circles that you cut out with a drinking glass, fold the circle in half with the gob of meat in it. Use egg to close the seam. You can close the seam by gently depressing the two edges of the dough circle together. Use care in not puncturing the dough with the prongs of the fork.
Freeze the pelmieny for later consumption or boil them. To boil pelmieny, take a large pot of water and place it on high heat. As the water begins to boil, pour about two or three tablespoons of salt to give flavor. After water comes to a full boil, reduce the heat to medium and place the pelmieny in the water. Let pelmieny boil for a good 15-20 minutes to make sure that the meat is cooked through.
Frying left over pelmieny can be done in a frying pan with butter and fry both sides until they are golden brown.
2. Autumn dacha mushroom dish
It is a tradition in Russia, Belarus and Ukraine to go to the dacha during the summer. The early fall is a great time to go mushroom hunting. Russia, Belarus, and Ukraine are loaded with all kinds of great edible wild mushroom. There is not really a name for this dish, but it is prepared by the common folk all over Russia, Belarus and Ukraine.
A dacha is a small house that is in the countryside, a short distance from the big cities. Though Russia is currently financially well off and many go to the dacha to relax and go mushroom picking as a hobby, in other republics such as Ukraine and Belarus, where economic conditions are harsher, the dacha has become a family vegetable garden and place to harvest the other bounties of Mother Nature. This type of dish is typically prepared either at the dacha or after returning from the dacha. The ingredients are listed below.
Assorted wild mushrooms which are other than the typical white mushrooms that you can find in the grocery store. Some groceries have specialty shops where you can find assorted wild mushrooms. Some of the best mushrooms that work well with this dish include the cep or porcini mushroom, shitake mushroom, oyster mushrooms and other wild mushrooms.
Two to three onions diced.
One head of garlic with the clothes separated and pealed. Each clothe of garlic should be cut in two to three pieces.
Liver chopped up into small cubes.
Strips of bacon cut up in two to three sections.
In a frying pan, start frying the pieces of bacon. Do not let the bacon fry to a crisp. As soon as the bacon starts releasing its grease, remove it from the frying pan. As the bacon grease is still boiling in the pan, add the diced onions and garlic.
Saut the onions and garlic until they are a golden brown and then add the liver. After the liver is slightly cooked, add the wild mushrooms. As the mushrooms begin to release their juices, add the bacon back into the mixture. Fry everything together while stirring with a wooden spoon from time to time. Serve hot.
3. Poltavski Halushki
This is a Ukrainian dish which is traditional in the Poltava region in eastern Ukraine. This dish was even mentioned in some of Gogol's novels. Halushki are basically dough dumplings that are boiled together in chicken soup. This is a very easy recipe to prepare.
For the dough
Flour, about two to three cups
Salt to taste
Water
Mix the flour, salt and water until you have an evenly mixed dough that has no lumps. Role the dough into balls that are about one-and-a-half inches in diameter
For the chicken
One whole chicken that is chopped up into pieces
Salt to taste
Dill
One head of garlic with clothes pealed and separated
Bay leaves
One onion cut into large pieces.
Boil the chicken to make the broth and add all the other ingredients. Add the halushki and boil for about a half an hour.
4. Khinkali
This is a Georgian meat dumpling. This is spicier than the Russian pelmieny. This dish originated from the mtianeti region of Georgia which is in the Caucasus Mountains near the Russian border.
A town in this region that is famous for its Khinkali is Pasanauri. Khinkali are a common dish that is loved by all Georgians and many Russians like them too. Khinkali are made differently from Russian pelmieny primarily in their shape. Khinkali are traditionally made to look like a head of garlic.
For the dough
Flour, about two to three cups
Salt to taste
Water, enough to make the dough formable
Mix the flour, water and salt together until there are no lumps in the mixture.
For the meat filling
Ground pork, beef, lamb or all three together
Salt to taste
One onion, minced in a food processor
Dzira or black pepper
Scant red pepper flakes
Mix the meat together with the spices and onion. Take the dough and roll it flat out with a rolling pin. Take a glass and cut circles out of the dough. Add a gob of meat filling to one of the circles and seal it by creasing the top and twist the top to form a nob.
Take a pot of boiling water on high heat and add salt while boiling the water. When the water comes a full boil, lower the heat to medium and add the khinkali. Boil for about 20 to 30 minutes. Serve while hot. You can also serve left over khinkali by frying them in a pan in butter.
Here are some recipes that are not just from Russia but from all over the former Soviet Union. "Happy Eating!"

For Spicy Lovers: An African Dish Recipe

Supplies need to make wache:
Rice cooker
Canned beans (choice of black beans or kidney beans)
Teaspoon of salt
Water
3 1/2 cups of parboiled rice
Fill the rice cooker to the level 2 mark.
Add the 3 1/2 cups of rice along with salt.
Open the can of beans and add to the rice.
Stir the rice once and let the rice cooker cook the rice. I prefer parboiled rice because it has less starch.
Supplies for stew:
A can of Hunt's tomato sauce
2 jalapeno peppers
1 tablespoon red cayenne pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 teaspoon salt
2 stalks of celery
1/2 teaspoon curry powder
Canola oil
1 teaspoon funnel seeds
2 small onions
Water
Blender
First, cut up the onions, celery, and jalapeno's and put it in the blender.
Add the funnel seeds and water as well. Blend the mixture together.
Heat a tall pan with a lid on the fire and add the canola oil (enough).
Open the tomato sauce and add it to the canola oil. Let the tomato sauce cook at high heat.
Once the tomato sauce is jumping out of the pan, add the blended mixture.
Add in the curry powder and the thyme and stir it.
Let the sauce cook at medium temperature for 15-20 minutes.
After the 20 minutes, add salt and rosemary crushed in your palm to bring out the flavor.
Cover and let cook for another 10 minutes (make sure there is enough oil or the stew will taste tart)
Supplies for fish:
Tilapia (or your choice of fish)
Adobo all purpose seasoning (can be found in the spanish grocery aisle)
Frying pan
Canola oil
Heat the canola oil in the frying pan.
Season the fish with the Adobo seasoning.
Make sure the oil is hot then put the fish in and let cook till brown.
To bring the meal together, lay some rice on a plate, add the stew on top and place the fish to the side and enjoy!

Tea Brined Chicken

Original brine recipe
3 Twinings Lapsang Souchong tea bags
1 quart + 1 cup water
1/3 cup + 2 tablespoons kosher salt
1/4 cup + 1 teaspoon dark brown sugar
(for brining 3-4lb chicken)
Alternative recipe
3 Twinings African Rooibos Red Tea bags
1 1/2 quarts water
1/2 cup pickling salt
1/3-cup brown sugar
(I was brining a 5-pound chicken)
So why all of the changes? A bigger chicken for one thing, plus I couldn't find the Lapsang Souchong tea locally. I picked the African Red tea just to be different, and I didn't realize until I got home that it is an herbal tea. But sometimes you just have to run with what you've got. I used pickling salt instead of kosher salt because it's what I had. Like I said, run with what you've got...
Whichever recipe you use, bring the water to a boil. Take off the heat and put in the tea bags. Let steep for 20 minutes, and then add salt and sugar. Let mixture cool to room temperature, then put chicken in a gallon zip-seal bag and pour brine into it. Seal bag, put in a large bowl (just in case it leaks) and refrigerate over night. Next day, remove chicken from brine, place in a roasting pan and roast in a 375-degree oven until internal temperature reaches 165 degrees
The chicken comes out of the oven a reddish-brown color and the skin is delicious. I didn't put anything on the chicken when I roasted it and it needed no salt at the table. After it rested for 15 minutes, it was very tasty and juicy. I'll definitely be doing this again using a different kind of tea to see how it affects the flavor.

Quick and Easy Snacks and Appetizers for Your Next Party……..

BUFFALO SHRIMP NIBBLES
2 1/2 tbsp butter
3 1/2 tbsp hot sauce
1 tsp minced garlic
2 dozen deveined extra-large shrimp with tails on
4 ribs celery, cut into sticks
lime wedges for garnish
Preheat broiler.
Line a baking sheet with rim with aluminum foil; spray with nonstick cooking spray.
Melt the butter in a small bowl in the microwave or on stovetop in a small saucepan. Remove from heat; stir in the pepper sauce and garlic.
Place the shrimp on the prepared baking sheet. Drizzle shrimp with 3 tablespoons of the butter mixture. Broil, turning once, 2 1/2 to 3 minutes until the shrimp are cooked through. Toss in the remaining sauce.
To serve, arrange the shrimp on a serving platter and serve with the celery sticks and remaining butter sauce. Garnish with the lime wedges.
EASY MINIATURE PIZZAS
1 can (10 3/4-oz) tomato soup
1 small garlic clove, minced
2 tsp dried oregano
4 English muffins, split
4 to 8 slices Mozzarella cheese, cut in half*
In a saucepan combine the undiluted soup with the minced garlic and the oregano. Stir with a wire whisk and heat over low to medium-low heat to blend the flavors. When mixture comes to a boil, remove from the heat.
Place the cut sides of the English muffin halves on a broiler tray. Spoon the soup mixture onto the muffins and spread to cover the tops. Place the cheese slices over the tops, using 4 to 8 slices depending on the amount of cheese you prefer.
Broil 5-inches from the heat until the cheese melts. Watch carefully to prevent burning.
Yield: 8 mini pizzas or 4 adult servings or 8 child servings.
Note: For variety add chopped pepperoni pieces, chopped mushrooms, Canadian bacon, pineapple tidbits, etc. Let your imagination run wild or let guests pick their own toppings for a selection you provide. Kids especially love doing this.
SAND BALLS WITH HONEY
1 cup butter, softened
1/2 cup sifted powdered sugar
2 tbsp honey
2 cups all-purpose flour
3/4 cup chopped walnuts
1 tsp vanilla extract
1/4 tsp salt
sifted powdered sugar for rolling
In a large mixing bowl beat the butter, powdered sugar, and honey at medium speed until well combined. Beat in the flour, walnuts, vanilla extract and the salt. Mix together thoroughly, this may require using your hands.
Preheat oven to 325 degrees.
Shape the mixture into 1-inch balls and place 1 1/2-inches apart on greased cookie sheets. Bake at 325 degrees for 14 to 16 minutes or until the cookies are just lightly browned. While still warm, roll the cookies in powdered sugar. Cool on wire racks and roll in powdered sugar a second time.
Yield: 4 dozen cookies

Salad Presentation

Rice and Pasta Dishes You Can Make Quickly and Easily

1-RICE AND CRANBERRY PILAF 
1 cup low-sodium chicken broth
1/2 cup orange juice
2 tbsp sugar, optional
1 1/2 cups instant brown rice
1/2 cup fresh cranberries
2 tbsp toasted sliced almonds

In a saucepan bring the broth, orange juice, and sugar, if using, to a boil. Add the brown rice and cranberries; stir to blend. Reduce the heat to simmer and simmer, covered, for 5 minutes; remove from heat. Allow to stand for 5 minutes. Remove lid and stir in almonds before serving.

Yield: 4 servings
Per serving: 144 calories, 5 grams protein, 26 grams carbohydrates, 3 g fat, 199 mg sodium.

2-MUSHROOM RISOTTO 
2 tbsp canola or olive oil
1 cup chopped fresh mushrooms
1/3 cup chopped onion
1 cup brown rice
2 cups water
3-oz Shredded Parmesan cheese
1/4 cup half and half cream

Heat oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook until tender. Stir in the rice and water; bring to a boil, cover, lower heat and simmer 20 minutes or until the rice is tender. Stir in 1/2 cup of the Parmesan cheese and the half and half cream.

3-SPINACH FETTUCCINE ALFREDO 
8-oz spinach fettuccine noodles
1/4 cup butter
1 cup whipping cream
1/4 tsp salt
couple dashes of freshly ground black pepper
1 pkg (3-oz) Shredded Parmesan cheese

Prepare the fettuccine noodles according to the package directions; drain.

Over low heat, melt the butter in a 3-quart saucepan. Stir in the cream, salt, and pepper; heat thoroughly.

Add the drained fettuccine noodles and 1/2 cup of the Parmesan cheese, stirring until thoroughly heated. Serve with the remaining cheese.

Yield: 4 to 6 servings

Note: To add more vegetables to your diet, melt an additional 2 tablespoons butter in a 10 to 12-inch skillet. Add 2 cups frozen (thawed) vegetables and saute until vegetables are tender. Stir into the fettuccine as prepared above.

Enjoy!

Serve with the remaining cheese.

Yield: 4 to 6 servings

Kebab.....

KEBAB

Kebabs originated from Turkey in central Asia, now frontier kebab evolved into the food of true connoisseurs into the kitchen of Awadh. Kebab can be bite size or long, flat or round and can be roasted, grilled, fried or skewered.

Awadh is a home to a wide variety of kebabs. They differ in shape and sizes, kind of meat used or the method of cooking involved. Contrary to the general notion that kebab are either barbecued or grilled , even the patili or deep copper or brass  vessel is used for making kebabs.

The cooking of a kebab on slow flame with clarified butter or ghee and spices infuses the meat with a subtle aroma separately a soft texture of the kebab makes partaking of it a pleasurable experience.

Tandoor is beehive shaped, top opening clay oven fired with charcoal. In it, we roast various meats, seafood and breads. Tandoori foods are marinade in a mildly spiced, yoghurt-based mixture. They are low in calories and easily digestible.

 

A WORD ABOUT   RECIPES:

All weights are NET, not gross, if the recipe says 100 Gms chicken, weights the ingredients   after cleaning and deboned. Similarly, any vegetable is required; take its weight after cleaning, washing and cut.

Each  recipes  yields four full portions and is sufficient ,if served as a main course or only dish  besides accompaniments i.e. salad, chutney or bread. If meal is more elaborate then more people depending upon the menu can easily share full portion.

The quantities are mention in gross, tablespoon, teaspoon and cups. .                                      

We have let our imagination get away at time; nevertheless, the final product came out to be delicious and sometime beyond   expectation.

         

                            

A FEW THINGS TO KEEP IN MIND:

·         Kebabs   should not be over-cooked, as they tend to become dry & not remain succulent.

·         Whenever Dahi (Yoghurt) is to be used for marination, it should be hung in a muslin cloth   for at least 1 ½ hours before use to drain out extra whey.

·         The marination should be a thick paste to coat the meat or vegetables well.

·         Spices should be correctly pounded whenever possible to bring out the true flavor/aroma.

·         When used cream or Dahi (Yoghurt), add a little bit of refined flour or Gram flour (Besan) to prevent it from curdling.

·         Remember, temperature plays an important part in tandoori cooking. To maintain an even temperature in the tandoor, it is essential that the charcoal be evenly spread at the bottom.

·         It is commonly believed that the only way to cook kebab is in tandoor or on open iron grill. It is true but in this book, we have created several non-tandoori kebabs. Shallow fried, deep-fried, or broiled on griddle plate (Tawa).

·         For tandoor kebabs, basting acquires special significance. It is the application of butter or oil, which seals in the juices and made kebab succulent.

·         Success of kebabs depends on the succulence, freshness, tenderness of meat, fish or vegetable besides the right degree of cooking.

·         In tandoor or charcoal grilling, it is one to ensure that while cooking kebabs juices in meats are retained.

Herbs....

Herb

A herb is a plant that is valued for flavor, scent, or other qualities. Herbs are used in cooking, as medicines, and for spiritual purposes.In American English the pronunciation of "herb" varies by individual, with the initial "h" either silent or pronounced on no noticeable regional or socioeconomic basis, but in British English the sounded "h" predominates:

Culinary herbs

Culinary use of the term "herb" typically distinguishes between herbs, from the leafy green parts of a plant, and spices, from other parts of the plant, including seeds, berries, bark, root, fruit, and even occasionally dried leaves or roots. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food.

Basil

Basil of the Family Lamiaceae (mints), is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell

Oregano

Oregano is a species of Origanum, of the mint family, native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb, growing from 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes.

Thyme

Thyme (pronounced /ˈtaɪm/) is a well known herb; in common usage the name may refer to   any or all members of the plant genus Thymus, common thyme, Thymus vulgaris, and some other species that are used as culinary herbs or for medicinal purposes.

 

 

Marjoram

Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. It is also called Sweet Marjoram or Knotted Marjoram and Majorana hortensis.
The name marjoram (Old French majorane, Medieval Latin majorana) does not directly derive from the Latin word maior (major). Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans as a symbol of happiness.

Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za'atar

Chives

Chives (Allium schoenoprasum) are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. They are referred to only in the plural, because they grow in clumps rather than as individual plants. Allium schoenoprasum is also the only species of Allium native to both the New and the Old World.
Its species name derives from the Greek skhoínos (sedge) and práson (leek). Its English name, chive, derives from the French word cive, which was derived from cepa, the Latin word for onion.

Culinary uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups. Because of this, it is a common household herb, frequent in gardens as well as in grocery stores. It also has insect-repelling properties which can be used in gardens to control pests

Chervil

Chervil (Anthriscus cerefolium) is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.

Dill

Dill (Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens (L.) C.B.Clarke.

Rosemary

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.

The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.

Sage

Ornamental and medicinal plants in the mint family, Lamiaceae: a small evergreen subshrub used as a culinary herb

Tarragon

Tarragon or dragon's-wort (Artemisia dracunculus L.) is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India, western North America, and south to northern Mexico. The North American populations may however be naturalised from early human introduction.

Parsley

Parsley (Petroselinum crispum) is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although parsley has a milder flavor

Coriander

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley or, particularly in the Americas, cilantro. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing towards it (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.

Top 12 Fascinating Food Facts

What is Samosa...??

Samosa is a stuffed, deep fried snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semi lunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken. The size and shape of a Samosa, as well as the consistency of the pastry used, can vary considerably, although it is mostly triangular. Samosas are often served with chutney generally as an appetizer. Given the popularity of Indian cuisine, Samosa is widely available in Indian restaurants and snack-bars in Europe, North America, Asia and Africa.

X'Mass Special-Asian Rice Meal Recipes

Seafood Japanese Fried Rice

Ingredients

• 3 cups cooked rice
• ¼ cup butter or margarine
• 1 tablespoon oil
• 1 tablespoon garlic, finely minced
• 1/3 cup onions, finely chopped
• ¼ cup shelled shrimps or shredded crabsticks
• ¼ cup carrots, diced
• ¼ cup green bell pepper, diced
• 1 tablespoon Kikkoman soy sauce or your favorite soy sauce
• ½ teaspoon sugar
• 1 egg, slightly beaten
• Salt and pepper

Cooking Instructions

In a large skillet, heat butter and oil together. Sauté garlic and onions until the onions are transparent. Add the seafood, carrots and bell pepper; stir-fry for 1 minute then stir in soy sauce and sugar. Add the egg and cook for an extra minute. Add the cooked rice blending well with the sautéed mixture. Season with salt and pepper then serve right away while rice is hot.

Traditional Asian Java Rice

Ingredients

• 4 tablespoons of oil
• 2 tablespoons atsuete seeds
• 1/3 cup onions, finely chopped
• 2 tablespoons diced red bell pepper
• 2 tablespoons tomato sauce
• 3 cups cooked rice
• Salt and pepper

Cooking Instructions

Begin by making atsuete oil. Heat oil in a wok or sauté pan then add the atsuete seeds. Stir until the oil turns into red orange. Strain oil and discard seed. Return the oil to the pan then sauté the onions until soft, about 2 minutes. Add the cooked rice mixing well until all the grains are coated with the atsuete oil. Add the finely diced bell pepper and cook for a minute more. Transfer to a serving plate and serve while still hot.

Garlic Fried Rice with Dried Fish and Salted Egg

Ingredients

• 3 tablespoons oil
• 2 teaspoons finely minced garlic
• 1 medium-sized dried fish, fried and flaked
• 2 red tomatoes, diced
• 1 cubed salted egg
• 4 cups cooked rice
• 3 tablespoons spring onions, chopped
• Salt and pepper

Cooking Instructions

Heat oil in a wok or large frying pan then sauté the garlic until lightly browned. Stir in cooked rice for 3 minutes. Season then toss rice with flaked dried fish tomatoes and salted egg. Top with spring onion sprinkles. Serve immediately to enjoy a hot meal.

Have a wonderful Christmas!

Asparagus and Bacon salad

India Tour

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