~tasha~
Age: 124
6571 days old here
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United Kingdom, United Kingdom
Chicken Fried Steak ----------------------
6 cube steaks 3 eggs 3-4 TSB Milk 1-2 packages salted saltine crackers depending on size of steaks 1-1 1/2 cup flour pepper to taste Vegetable oil
Prep: Crush the saltine crackers in original package. Continue to work the crackers until the pieces are approx the size of an eraser of a pencil. In a medium bowl, beat eggs and milk. Set aside In a large bowl, mix together the crushed crackers, flour and pepper. Set aside Pour enough oil into skillet to cover approx 1/2 inch deep
Dip cube steaks in egg mixture and place in the dry mixture. Firmly press the cracker crumb mixture into the cube steaks as to cover all areas and absorb all wetness.
Fry in hot oil until a deep golden brown and no longer pink. Top with your favorite gravy and serve with hot mashed potatos Serves 6
1 lb Loaf / 1.5 lb Loaf 1/3 cup milk / 1/2 cup 1/3 cup mashed very ripe banana / 1/2 cup 1 large egg / 1 1 tbsp butter or margarine / 1 tbsp 3/4 tsp salt / 1 tsp 2 cups bread flour / 3 cups 1/4 cup chocolate chips / 1/3 cup 1 1/2 tsp Bread machine yeast / 2 tsp
Use the 1 pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by manufacturer, adding mashed bananas with milk, and chocolate chips with flour. Recommended cycle: Basic/white bread cycle, light or medium/normal colour setting.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Almond Black Forest Cheesecake ----------------------------------
. Ingredients
2 (8-oz.) Packages Philadelphia fat-free cream cheese 1 (4-serving) package JELL-0 sugar-free instant chocolate fudge pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 teaspoon almond extract (divided) 3/4 cup Cool Whip Free (divided) 1 (6-oz.) Keebler chocolate piecrust 1/2 cup black cherry spreadable fruit 2 tablespoons(1/2 oz.) Chopped almonds
Directions
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/2 teaspoon almond extract and 1/4 cup Cool Whip Free. Spread mixture into pie crust. Refrigerate while preparing topping. In a small bowl, combine spreadable fruit and remaining 1/2 teaspoon almond extract. Fold in remaining 1/2 cup Cool Whip Free. Spread mixture evenly over chocolate layer. Evenly sprinkle almonds over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Cook the rice. Cool and keep aside. Cook the dal in a pressure cooker. Add 2-1/2 teacups of water to the cooked dal and beat well. Heat the ghee and fry the cumin seeds for a while. Add the onion slices and green chilies and cook for a while. Add the cooked dal, cauliflower, carrots, turmeric and salt and cook for 10 minutes on a slow flame. Finally, add the tomato and chopped coriander and cook for a few minutes. Serve the dal with the cooked rice
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Baked Vegetable Jalfrazie Ingredients
1 teacup chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas) 2 chopped onions 4 tablespoons chopped capsicum 1 chopped tomatoes ½ to 1 teaspoon chili powder a pinch garam masala 2 tablespoons chopped coriander 4 tablespoons grated paneer, plus a little extra for topping 1-1/2 teacup tomato gravy 4 teaspoons oil Salt to taste
First heat the oil and fry the onions for ½ minute. Add the capsicum and tomatoes and fry again for 2 minutes. Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes. Spread the tomato gravy on top and sprinkle a little grated paneer over it. Bake in a hot oven at 200C for 10 minutes. Best when served hot.
Place cranberries, oranges, and honey in a food mill or grinder, and grind until pulpy but not pureed. Chill and serve. , Makes approximately 6 cups. , Variation: If molded cranberry sauce is desired, add 1 package gelatin or 1 cup agar flakes to sauce and place in a small pan. Bring to a boil over medium-high heat and simmer 5 minutes. Pour into a lightly oiled decorative mold and refrigerate until set (3 to 4 hours). To unmold, dip decorative mold in hot water then invert it over a platter. , Makes 7 cups.
1. Preheat oven to 350 degrees F. Lightly oil an 8-inch round baking dish. Slice onion into rounds. Slice zucchini and tomatoes about 1/2 inch thick. , 2. In a large skillet over medium heat, place 1 tablespoon of the oil, and saute onion and garlic until translucent (5 to 8 minutes). , 3. Place zucchini slices vertically along the edge of the baking dish (cut edge against side of dish). Place the tomato slices against the zucchini, then some of the sauteed onion-garlic mixture against the tomato slices so vegetables stand up around perimeter of baking dish. Repeat with zucchini, tomato, and onion-garlic mixture to form alternating rings. Place remaining vegetables in center. Sprinkle with salt, pepper, thyme, and cheese. , 4. Bake for 25 minutes. Serve warm or at room temperature.
Place cranberries, oranges, and honey in a food mill or grinder, and grind until pulpy but not pureed. Chill and serve. , Makes approximately 6 cups. , Variation: If molded cranberry sauce is desired, add 1 package gelatin or 1 cup agar flakes to sauce and place in a small pan. Bring to a boil over medium-high heat and simmer 5 minutes. Pour into a lightly oiled decorative mold and refrigerate until set (3 to 4 hours). To unmold, dip decorative mold in hot water then invert it over a platter. , Makes 7 cups.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Coconut-Cream Clouds Ingredients
8 ounces cream cheese -- softened , 1 teaspoon vanilla extract , 3/4 cup coconut snow , 1/4 cup cream of coconut , 2 tablespoons lemon juice , 2 cups whipping cream , fresh fruit for garnish, such as , strawberries or kiwi fruit , toasted coconut (optional)
1. In large bowl of electric mixer or food processor fitted with steel blade, beat together cream cheese and vanilla. , 2. Beat in coconut snow, cream of coconut (stir well before adding), and lemon juice. , 3. In another bowl, whip cream until it forms soft peaks. Fold into cream cheese mixture. , 4. Divide mixture among 6 to 8 souffle dishes, dessert cups, stemmed glasses, or charlotte molds. Refrigerate 1 hour or longer. , 5. Garnish with fresh fruit, and toasted coconut, if desired. , Serves 6 to 8. , * Timesaver Tip: Dessert can be made up to a day ahead.
1. Place cream, sugar, cocoa, instant coffee, and rum (if used) in large mixing bowl. Beat with electric mixer or whisk until cream forms soft peaks but is not stiff. Adjust flavoring to taste. , 2. Spoon into small dessert dishes and refrigerate until serving. Decorate tops with a dusting of confectioners' sugar or cocoa, if desired, just before serving. , Mousse will fill 6 to 8 Truffle Cups (recipe included in this cookbook). , * Timesaver Tip: Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. , Note: Dutch-process cocoa (or "dutched cocoa'') has been treated with a mild alkali, such as baking soda, to neutralize the natural acids present. The alkali modifies the flavor and darkens the color. Dutch-process cocoa is available at supermarkets, but any unsweetened cocoa powder may be used.
1. Preheat oven to 350 degrees F. Toast Brazil nuts, almonds, cashews, and pine nuts on cookie sheets until lightly browned and fragrant. Set aside to cool. , 2. In a medium saucepan, combine dark and golden raisins with Marsala. Bring to a boil, reduce heat, and simmer gently until liquid has evaporated (20 to 30 minutes). Set aside to cool. , 3. Combine cooled toasted nuts with raisins, pistachios, coconut, sunflower seeds, and apricots. Season with salt and Worcestershire sauce (if used). , Makes about 10 cups.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Apple Sunshine Salad ------------------------
Ingredients
3/4 cup plain low fat yogurt 1/3 cup Nonfat Dry Milk Powder 1 (4-serving) package Jello Sugar Free Orange gelatin 3/4 cup Cool Whip Lite 3 cups (about 2 medium apples) cored, unpeeled, diced Red Delicious apples 3 tbl chopped pecans 1/2 cupof mini marshmallows
Directions
In a large bowl, combine yogurt and dry milk. Add dry gelatin. Mix well to combine. Fold in Cool Whip Lite. Stir in apples, pecans, and marshmallows. Cover and refrigerate at least 30 min.
1 3/4 c unbleached flour 1 tbsp baking powder 3/4 tsp cinnamon 1/4 tsp salt 2 whole egg whites -- slightly beaten 1 1/2 c skim milk 2/3 c banana -- mashed 1/2 c fat-free sour cream
Prepare waffle iron with cooking spray and heat until hot. In a mixing bowl, combine flour, baking powder, cinnamon, and salt. In another mixing bowl, combine egg whites, milk, banana, and sour cream. Add dry ingredients to wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown set aside. Repeat with remaining batter.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Chicken And Pepper Pizza -----------------------------
8 ounces spaghetti 6 tablespoons chicken broth 1 medium onion -- sliced 1 medium red bell pepper -- cut into strips 1 medium yellow bell pepper -- cut into strips 1 teaspoon minced garlic 1 pound boned and skinned chicken breast halves -- cut into 3.5x.5" strips 1 tablespoon fresh tarragon -- OR 1/2 tablespoon dried tarragon 1/4 teaspoon cracked black pepper 3/4 cup evaporated skim milk 1 cup shredded low fat mozzarella cheese 1/4 cup Parmesan cheese -- freshly grated
Cook the pasta according to package directions. Drain; keep warm. In a large skillet, heat the chicken broth. Add the onion, red and yellow peppers and garlic. Cook over medium-high heat 2 to 3 minutes until tender crisp. Remove the vegetables. Set aside and reserve the juices. Add the chicken strips, tarragon and black pepper to the skillet. Cook and stir 7 to 9 minutes or until chicken is done. Add the cooked vegetables, evaporated skim milk, mozzarella and Parmesan cheeses to the chicken mixture; stir well.. Reduce the heat to medium low and cook until heated through; do not boil. Toss the chicken mixture with the reserved pasta and serve immediately.
Shahrukh Khan
Age: 124
7868 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Fish Fillets
Ingredients : 500 grams fish fillets, hamour or any firm , 1/2 cup Soya sauce , 2 teaspoon ajinomotto , 1 teaspoon pepper , 1/2 teaspoon salt , 1 egg, beaten , 1 cup flour , oil for frying.
Instructions : 1. Dry the fish fillets thoroughly with clean paper towels. Using a chef’s knife, cut the fish into fingers 1\2 inch wide and about 3 inches long. 2. Place the fish in a large bowl, add ajinomoto soy sauce, salt and pepper and rub gently to coat the pieces with the marinade. Cover and leave to marinate for about 20 minutes. Drain the excess marinade. 3. Dip the fish fingers, one at a time, in the egg, then roll in the flour. Place them in single layers on a baking sheet. Pour enough oil into a heavy based frying pan to reach at least halfway up the sides of the pan. Heat the oil to 325°F. 4. Fry the fish fingers in batches until they are golden brown, 5-8 minutes. Drain on paper towels and serve immediately. 5. Serve with French fries, ketchup and Garlic Chutney. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes
Shahrukh Khan
Age: 124
7868 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Spicy Fish Fritters
Ingredients : 1.5 lbs fish fillets, White (sole) , As per taste salt , 1 teaspoon cumin, grounded , oil for deep frying , 1/2 teaspoon coriander seeds, ground , 3 cloves garlic (crushed) , 1 teaspoon anise seeds, ground , 1/2 teaspoon chilli powder , 1 tablespoon lemon juice , lettuce leaves , radishes, sliced.
Instructions : Remove any skin and bones from fish, rinse and pat dry with paper towels. Cut into large chunks. Mix together cumin, coriander, ground anise, chile powder, garlic, lemon juice and salt, blending to a smooth paste. Spread over fish, cover and refrigerate 1 hour. Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C) or until a 1-inch bread cube browns in 50 seconds. Cook fish, a few pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper towels. Serve hot, garnished with lettuce and radish slices. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Shahrukh Khan
Age: 124
7868 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Tuna Kabab
Serve Hot
Ingredients : 200 grams tuna in water, drained , 1 medium potato, boiled and diced , 2 green chilies , 1 teaspoon chili powder , 1 teaspoon chaat masala , 1 teaspoon salt , 1 cup bread crumbs, fresh.
Instructions : 1. Place the tuna flakes, potato, green chilies and coriander leaves in a bowl. Add chili powder, chat masala and salt. Mix with potato masher or with clean hands, until evenly blended. 2. Shape the mixture into kababs of desired shape and size. 3. Dip the kababs first in the beaten eggs then coat with breadcrumbs and set aside. 3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown, turning occasionally. • Serves 6 people. • Preparation Time: 15 minutes
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Chicken With Fresh Herbs -----------------------------
2 (6-ounce) boneless, skinless chicken 2 tablespoons fresh tarragon or 2 teaspoons of dried tarragon 2 scallions sliced 2 medium-sized button mushrooms 2 tablespoons non-fat plain yogurt salt and pepper to taste olive oil spray
Holding the chicken flat with the palm of your hand, make a horizontal slit in each. It should be deep enough to form a pocket the length of the chicken. In a food processor or by hand, chop the tarragon, scallions and mushrooms together. Add the yogurt and blend well. Season with salt and pepper to taste. Salt and pepper the inside slits of the chicken. Spoon the herb stuffing into the slit. Gently press the chicken together to close the slits. Set a medium-size nonstick skillet over medium-high heat, and spray with olive oil. Brown the chicken for 2 minutes on each side, seasoning each cooked side with salt and pepper. Lower the heat to medium, cover with a lid, and cook 6 more minutes. Serve hot. Makes 2 servings. 2 g carbs per serving.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Cheesy Burger -----------------
5 slices bacon fried crisp and crumbled 2 pounds ground beef 1/2-3/4 cup Ragu Cheese Creations Double Cheddar Cheese Sauce (2g carb for every 1/2 cup)
I fry the hamburger crumbled up like for tacos and season with salt and pepper. All you do then is mix the whole thing together and eat. I think it tastes like a giant cheese burger.
1 cup (227 g) plain low-fat yogurt 1 0.8-ounce (24 g) box sugar-free chocolate pudding mix 2 medium bananas, 6 ounces (180 g) each, peeled 1 teaspoon (5 ml) fresh lemon juice 1/4 cup (18 g) reduced-fat frozen dairy whipped topping unsweetened cocoa powder 1 tablespoon (15 ml) chopped walnuts 4 fresh Bing cherries with stems for garnish (optional)
In a food processor or blender, combine yogurt and pudding mix until smooth. Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice Place 2 banana quarters in each of 4 dessert parfait glasses or goblets. Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping. Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if using. Per serving: 138 calories (18% calories from fat), 4 g protein, 3 g total fat (1.3 g saturated fat), 25 g carbohydrates, 2 g dietary fiber, 4 mg cholesterol, 336 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (1/2 bread/starch, 1 fruit)
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Indian Tacos ----------------
1 lb of hamburger 1 large onion minced 2 sm. cans of tomato paste 1 big can tomatoes 1 tsp basil 1/2 tsp oregano salt, pepper chile powder to taste
Topping:
1 head iceberg lettuce, shredded 1/2 lb cheese grated coarse
Fry onion and HB meat broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water adn the canned tomatoes and their juice. --break up tomatoes and stir it around. Taste for seasoning. Simmer til meat and onions are done and sauce is thick, 30-40 mins. Assembling:- put that flat fry bread on a paper plate and spread sauce over it.(don't be stingy). Put a handful of cheese on it and top with shredded lettuce. You could also add more chopped uncooked onions to it or also some mild green chiles, chopped up finely. Enough for 8-10 frybreads.
Frybread- Make 8-10 small ones or 5 big flat ones for Indian Tacos.
2 c. flour 3 tsp. baking powder 1 tsp salt 1 c. milk deep hot fat in frypan or fryer
Sift dry ingredients. Lightly stir in milk. Add more flour as needed to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shape into a disk. For Indian tacos, the disk must be rather flat, with a depression- almost a hole- in the center of both sides. Make it that way if the fry bread is going to have sauce over it. Smaller, round ones are made to put on a plate. Fry in oil (about 375°F) until golden and done on both sides, about 5 minutes. Drain on absorbent paper towel.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Chili Cheese Pie ---------------------
2 deep dish pie crusts (found in grocery freezer section) 2 cans of chili 2 cups of rice 2 cups shredded cheese
Preheat the oven to 350°F. Poke holes all over the pie crusts with a fork, and place both on a cookie sheet. Cook the crusts for 10 minutes. During this time, cook the rice (if using instant rice, boil 1 bag for 10 minutes). Remove the crusts, and set aside. In a large bowl, combine the cooked rice, and UNcooked chili. Mix both together well, and put half of the mixture into one pie crust, and the other half into the second crust. Put one cup of shredded cheese on top of each pie. Bake for 30 minutes.
**Second pie can be frozen for use at a later date.....just use the microwave to re-heat!
London_Girl
Age: 124
6853 days old here
Total Posts: 18948
Points: 0
Location:
United Kingdom, United Kingdom
shahrukh khan said:
Fish Fillets
Ingredients : 500 grams fish fillets, hamour or any firm , 1/2 cup Soya sauce , 2 teaspoon ajinomotto , 1 teaspoon pepper , 1/2 teaspoon salt , 1 egg, beaten , 1 cup flour , oil for frying.
Instructions : 1. Dry the fish fillets thoroughly with clean paper towels. Using a chef’s knife, cut the fish into fingers 1\2 inch wide and about 3 inches long. 2. Place the fish in a large bowl, add ajinomoto soy sauce, salt and pepper and rub gently to coat the pieces with the marinade. Cover and leave to marinate for about 20 minutes. Drain the excess marinade. 3. Dip the fish fingers, one at a time, in the egg, then roll in the flour. Place them in single layers on a baking sheet. Pour enough oil into a heavy based frying pan to reach at least halfway up the sides of the pan. Heat the oil to 325°F. 4. Fry the fish fingers in batches until they are golden brown, 5-8 minutes. Drain on paper towels and serve immediately. 5. Serve with French fries, ketchup and Garlic Chutney. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes
