~tasha~
Age: 124
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Condensed Cream of Mushroom Soup ----------------------------------------
2 oz dried porcini mushrooms 1 lb fresh mushrooms, trimmed and sliced 2 T butter salt and pepper 2 T minced shallots 1 tsp minced garlic 1 cup chicken, beef, or vegetable stock 1 T dry sherry 1 cup cream
Soak the dried mushrooms in hot water for about 15 minutes, then drain in a cheesecloth, reserving the liquid. Rinse the reconstituted mushrooms to remove any sand.
Melt the butter in a large skillet or Dutch oven. Saute the fresh mushrooms for about 10 minutes. Stir in the reconstituted mushrooms. Salt and pepper. Add the shallots and garlic, cook for about a minute. Add the stock, sherry, and soaking liquid, bring to a boil. Turn the heat down to a simmer, add the cream, and warm just through.
If you're serving this as soup, you can garnish with chives, sliced mushrooms, fresh parsley. I may add a little thyme to the soup, since it goes in the casserole.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
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United Kingdom, United Kingdom
Maple Bourbon Sweet Potato Pie -------------------------------------
2-3 sweet potatoes 4 T butter 1 tsp vanilla extract 3 eggs 1 egg yolk 3/4 cup cream 1/4 cup plus 2 T maple syrup 1/4 cup plus 1 T brown sugar 1/4 cup bourbon 1/4 tsp kosher salt 1/4 tsp grated nutmeg (best freshly grated) 1/4 tsp ground cinnamon 1/8 tsp ground cloves A few grinds of black pepper
Preheat oven to 425 degrees F.
Pierce the sweet potatoes and roast them on a foil-lined baking sheet for about 1 hour, turning them over halfway through the baking time, until they are soft. Cool, peel, and then mash or mill the flesh. You should have about two cups of puree.
Turn the oven down to 375 degrees F.
Combine the sweet potato puree and other ingredients, whisking until well combined and smooth. Pour the filling into the blind-baked pie shell, and bake for 45-50 minutes, until the filling is just barely set.
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
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United Kingdom, United Kingdom
Orange Mint Rice Salad ----------------------------
Ingredients
3 oranges 3 cups cooked rice 1/3 cup golden raisins 1/3 cup chopped fresh mint leaves 1/2 cup chopped walnuts Salt and pepper to taste
Directions
Peel and segment two oranges; set aside. Squeeze juice from remaining orange; set aside. In a large bowl, combine rice, orange segments, raisins, mint and walnuts. Add orange juice; toss well. Salt and pepper to taste.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Afghani Biryani
Ingredients : 1 kilogram lamb meat on the bone , 5 cloves , 1 large cinnamon sticks , 2 teaspoon salt , 1 tablespoon ginger paste , 1 tablespoon garlic paste , 8 cups water , 3 cups basmati saila rice, good quality , 3/4 cup cooking oil , 1 large onion skinned & thinly sliced , 1 inch piece cinnamon stick , 6 cloves , 8 green cardamoms , 1 teaspoon cumin seeds, zeera , 4 carrots, peeled and grated , 1/2 cup green raisins , 1/2 cup pine nuts.
Instructions : 1. Cut meat into large pieces and wash thoroughly under cold tap water. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender. 2. Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two. 3. Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside. 2. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add rice to it. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes. Gently stir rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of rice. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender. Fluff up rice with a fork, then transfer it into to a heated serving dish. Serve with Raita.
Ingredients 500g fresh spinach leaves 1 large onion, chopped 40ml LURPAK BUTTER, salted Salt and pepper to taste ½ tsp ground allspice 60g THE THREE COWS White Cheese, crumbled Juice of 1 lemon 400g puff pastry Flour Preparation Chop off thick stems of spinach and place leaves in a saucepan (without water) and steam with the lid on until the spinach is soft. Squeeze out all the liquid from spinach and chop coarsely. Stir-fry onion in 30ml of LURPAK BUTTER, until golden. Add spinach, salt, pepper, allspice and lemon juice. Mix well, and leave spinach in the hot pan to dry out excess liquid. Set aside to cool. When cool, add crumbled THE THREE COWS White Cheese. Cut puff pastry in half. Dust rolling surface and the rolling pin with flour. Roll out each half into a thin sheet, turning the sheet over a few times and dusting it each time with a little flour. Cut into rounds with a pastry cutter. Pile up the rounds and wrap in cling film. Place spoonful of spinach and cheese mixture on a round of pastry. Now lift up 4 sides of each stuffing filled round and pinch the opposite edges together, making a 4 cornered sambousek. Seal the openings by pinching the edges firmly prepare all pastry rounds in the same manner. Place the sambousek on sheets of foil on baking trays, brush the tops with the remaining LURPAK BUTTER and bake in a pre-heated oven to 180 degrees C / 350 degrees F / for 25-30 mins or until golden.
Preparation Time : 5-8 minutes Cooking Time : less than 10 minutes Serves / Makes : 4 persons
Ingredients 1.2 large potatoes peeled &grated 2.1 small onion chopped 3.2oz cheddar cheese grated 4.2 eggs beaten 5 salt &pepper to taste 6.vegetable oil for frying.
Method 1.rinsethe grated potatoes &dry them on a towel.2.mix with onion,cheese, beaten eggs &season to taste 2.heat the oil in a pan&frythe mixturein large spoon fullsabout 4 inches in diameter for 5 minutes ,so thhat the potaoes are cooked. 3. serve hot with chutney or tomato sauce.
Ingredients: 6 lb lamb ribs 2 cloves garlic - split salt and pepper - to taste 2 tb crushed dried mint 1 1/4 c olive oil 1 c red vinegar
Serves 6
Method: Rinse ribs well. Pat well. Rub entire surface of racks with garlic. Sprinkle generously with salt and pepper. Rub all over with crushed mint. Place in flat container large enough to hold ribs . Drizzel with half of oil and vinegar. Turn and drizzel with remaining oil and vinegar. Let stand over night or several hours in refrigerator. When ready to cook, thread rib on extra long skewer,cutting ribs where needed to fit skewer. Grill over medium hot coals until crispy on the outside, turning often. Serve with grilled jalapeno chilies, whole small tomatoes, small whole onions and thick eggplant slices, if desired.
Ingredients : Mince 1/2 kg Bhuna chana 1/4 cup All spice 1 tsp Salt 1 tsp Curd 1/4 cup Onion 1 large raw grinded Ginger / garlic 2 tsp leveled Papaya 1 tbsp Poppy seeds 1 tbsp Saunf 1 tbsp Coriander seeds 1 tbsp Coconut 1 tbsp Red chilly whole 10-15
Method: 1-Roast all the ingredients and grind fine with chana. 2-Marinate mince with papaya, salt, ginger / garlic and all the roasted and grinded masala. Leave for an hour or two. 3-Mix well and keep in fridge. Mix in curd. Make balls. Heat oil fry balls in little oil, let it cook on slow fire add 1/4 cup water. 4-Lastly add green chilly, coriander leaves and remove on a serving dish.
Ingredients: Semolina: ¼ cup Wheat flour: 1½ cup Refined flour: 1½ cup Milk: ½ cup Oil: ¾ cup Oil for frying As required Salt: To taste
The Steps: Preparation : 1) Mix the wheat flour, refined flour, semolina with the oil, water and salt and knead into a soft pliable dough. 2) After kneading, cover and keep aside for atleast ½ an hour. 3) After ½ an hour, divide the dough equally into balls. 4) Roll out each ball and apply oil on it, then pleat it and make a circular roll. 5) Press and roll out again into a bigger round. 6) Place the paratha on a hot tava, roast both sides. 7) Heat oil in a shallow pan and shallow fry this roasted paratha in it. 8) Serve hot with curd or any vegetables.
Calories: 917 per serving
Suggested Accompaniments: Curd or vegetables
Left - Over Ideas : Place a portion of the lamb korma on the paratha and roll it up like a frankie.
cup fresh paneer crumbled 2 potatoes boiled & mashed fine 8 green chillies finely chopped 1 tbsp. coriander finely chopped salt to taste 18-20 raisins finely chopped 1/2 tsp. garam masala 1 tbsp. cornflour For batter: 1 cup gram flour 1 tbsp. rice flour 1/4 tsp. turmeric powder salt to taste 1 tbsp. hot oil 1 oil to deep fry
Method 1. Take ingredients of batter in a bowl. 2. Add water to make a smooth batter. 3. It should be thick enough to coat the back of a spoon. 4. Keep aside. Take paneer and potato in separate plates. 5. Add raisins to potato. Add cornflour to paneer. 6. Add 3/4 of every other ingredient to potato, and 1/4 to paneer. 7. Mix each filling well gently with hands. 8. Make 15 balls of each. Keep aside. 9. Flatten one potato ball in palm, place a paneer ball over it. 10. Now cover with the potato and reshape the ball. 11. Repeat for remaining mixtures. 12. Heat oil in a frying pan, dip each ball in the batter. 13. Lower into the hot oil, fry till golden brown. 14. Turn gently as required. Fry a few at a time. 15. Serve hot with tamarind chutney or tomato sauce. 16. To decorate, cut into halves in a plate and arrange. 17. This will show 3 layers, paneer, potato and crust. Making time: 40 minutes Makes: 15 koftas
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Chicken Casserole Del Sol
INGREDIENTS 1 (16 ounce) package uncooked rigatoni pasta 2 skinless, boneless chicken breast halves 2 (10.75 ounce) cans condensed cream of chicken soup 1 cup mayonnaise 2 teaspoons lemon juice 1/2 teaspoon curry powder 1 (14.5 ounce) can French-style green beans, drained 1 (4 ounce) can sliced mushrooms, drained 1 cup shredded Cheddar cheese 1/4 cup melted butter 1 cup crushed cornflakes cereal 2 teaspoons chopped fresh parsley
DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Cook the rigatoni according to package directions until al dente.. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked. In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a 2 quart casserole dish. Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Paneer Coconut Rice
Ingredients: cooked rice - 3 cup paneer - 100 gm chana (bengal gram) dal - 2 tbsp urad (black gram) dal - 2 tbsp oil - 3 tbsp mustard - 1 tsp red chillies - 2, broken curry leaves - few asafetida - little (¼ tsp) grated coconut - 1 cup salt to taste
Method: Cut paneer into 1 cm cubes and deep fry in hot oil till light brown. Drain on kitchen paper. Roast both the dals and powder. Heat oil, season with mustard, chillies and curry leaves. Add coconut and fry till light brown. Add rice, dal powder, paneer pieces and salt. Mix well keep covered on a low flame till heated through. Serve hot.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Cherry Coffee Cake
Ingredients: 3 cups - all purpose flour 25 gms - active dry yeast 1/4 cup - warm water (105 degrees to 115 degrees) 1 cup - sour cream 1 - egg 3 tbsp - sugar 2 tbsp - butter or margarine, softened 1 tsp - salt For the Filling: 2 1/2 cups - fresh pitted tart cherries, thawed, rinsed and drained 1/2 cup - sugar 1/2 cup - chopped almonds, toasted 2 tbsp - all purpose flour salt to taste
Method: In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sour cream, egg, sugar, butter, salt and 2 cups flour, beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Reserve 1 cup dough. Divide remaining dough in half. Roll each portion into a 9-in. circle; place in greased 9-in. round baking pans. Combine filling ingredients, spread over dough to within 1/2 in. of edge. Roll out reserved dough to 1/4-in thickness, cut into 1/2-in. strips. Make a lattice top over filling. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 15 minutes. Cover top with foil; bake 20 minutes longer or until browned.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chocolate Cherry Biscotti
Ingredients: 1/2 cup - butter, softened 3/4 cup - white sugar 3 - eggs 2 tsp - almond extract 3 cups - all purpose flour 2 tsp - baking powder 1/2 cup - chopped candied cherries 1/2 cup - mini semi-sweet chocolate chips 1/2 cup - chopped white chocolate
Method: Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips. With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width. Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets. Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.
eshajam
Age: 36
6343 days old here
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United Arab Emirates, United Arab Emirates
Chili Chicken Karahi
Ingredients:
500 gms boneless chicken breast fillets 4 long green chilies, slit Oil for cooking Salt to taste 1 tbsp chili powder 1 tsp ginger paste 2 tsp garlic paste 1 tsp coriander powder 1/2 tsp kalonji (onion seeds) 1/2 tsp white cumin seeds Juice of 2 lemons 2 chopped onions 2 chopped tomatoes Few curry leaves 3 tbsp chopped coriander leaves
Method:
1. Marinate chicken for 20 minutes with juice of 1 lemon and 1 tsp garlic paste. 2. Remove seeds from 2 green chilies. Keep seeds in remaining. Lightly fry in oil and then remove. 3. Heat oil in a pan, add curry leaves, kalonji, cumin seeds and cook for 2 minutes. Add all remaining spices, ginger, garlic, onions, little water and cook for 3 to 4 minutes. Do not burn masala. 4. Add chicken and fry until brown. Add tomatoes and cook for few minutes on high. Cover and cook till almost tender for 10 to 12 minutes. 5. Add fried green chilies, coriander, juice of remaining lemon and simmer for 5 to 6 minutes. 6. Garnish with ginger julienne, green chilies, lemons and serve hot. Serves: 4-6 Preparation time: 40-45 minutes
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Healthy Holiday Cake -----------------------
Makes 12 servings ACTIVE TIME: 45 minutes TOTAL TIME: 2 hours EASE OF PREPARATION: Easy Cake
1 cup chopped pitted dates (6 ounces) 1/2 cup boiling water 1 cup whole-wheat pastry flour 3/4 cup all-purpose flour (I use all whole-wheat pastry flour) 1 cup chopped toasted walnuts (see Tip), divided 3/4 teaspoon baking soda 1/4 teaspoon salt 1 large egg 3/4 cup pure maple syrup, preferably dark amber (Grade B) 1/4 cup canola oil (I use coconut) 4 tablespoons unsalted butter, melted 2 teaspoons cider vinegar 1 tablespoon vanilla extract
Glaze 2 tablespoons pure maple syrup 1 teaspoon cider vinegar 3/4 cup gently packed confectioners' sugar 1-2 teaspoons water, if needed 1. Preheat oven to 325°F. Coat a 10-inch springform pan with cooking spray. 2. Place dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature. 3. Process whole-wheat flour, all-purpose flour, 2/3 cup walnuts, baking soda and salt in a food processor until the walnuts are completely ground and the mixture resembles coarse meal. Transfer to a medium bowl; make a well in the center. 4. Puree the dates and soaking water in the food processor until smooth, scraping down the sides as necessary. Add egg, 3/4 cup syrup, oil, butter, 2 teaspoons vinegar and vanilla and process until smooth and creamy. Scrape the date mixture into the well in the dry ingredients and stir together gently until just combined. Transfer to the prepared pan. 5. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Run a knife around the edges to loosen the cake, if necessary, and remove the sides of the pan. 6. To glaze cake: Carefully lift the cake from the pan bottom and place on a cake stand or serving plate. Whisk maple syrup, vinegar and confectioners' sugar in a small bowl. Add water, 1 teaspoon at a time, if necessary to make a spreadable consistency. Spread the glaze evenly over the top of the cake, then decorate with the remaining 1/3 cup walnuts.
NUTRITION INFORMATION: Per serving: 342 calories; 16 g fat (4 g sat, 4 g mono); 28 mg cholesterol; 48 g carbohydrate; 4 g protein; 3 g fiber; 136 mg sodium; 201 mg potassium.
Nutrition bonus: High omega-3s.
3 Carbohydrate Servings
Exchanges: 3 other carbohydrate, 2 fat TIP: To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. MAKE AHEAD TIP: Prepare through Step 5 up to 8 hours ahead. Glaze and decorate the cake (Step 6) when ready to serve. |Equipment: 10-inch springform pan
~tasha~
Age: 124
6571 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
DAL MAKHANI ---------------
Ingredients: Sufficient for two people
1 cup whole urad (whole black lentils) 3 tbsp rajma (kidney beans) 1 tsp cumin seeds (jeera) 2 green chilles, slit 2 cloves (lavang) 4 whole black pepper 1/2 dry coriander powder 1/2 tsp chili powder 1/2 tsp turmeric powder (haldi) 1 medium sized onion finely chopped 2 tomato finely chopped 1 tsp ginger-garlic paste Salt to taste
For the garnish 2 tbsp chopped coriander 1 tbsp butter
Method: Soak the whole urad and rajma overnight. Drain and combine the dals & salt with 2 cups of water and pressure cook till the dals are overcooked. Grind cloves (lavang) and black pepper and keep it aside. Heat the oil in a pan and add the cumin seeds. When the cumin seeds start spluttering , add the green chillies, grind cloves & cardamom, and saute them well. Add the chopped onion and fry it till it changes its color. Add chilli powder, turmeric powder, dry coriander powder and chopped tomato and cook till the oil separates from the tomato gravy. Add the dal mixture, 1 cup of water and salt if required and cook on sim for 10 to 15 minutes. If you want you can add the cream and mix well. Serve hot garnished with the coriander and butter.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Pasanda Balti Style INGREDIENTS:
2 lbs chicken, cubed 5 tablespoons plain yogurt 1 teaspoon cumin seeds 4 green cardamom pods, split open 6 whole black peppercorns 2 teaspoons garam masala 1/2 inch cinnamon sticks 2 garlic cloves, crushed 1 teaspoon fresh ginger, chopped 1 teaspoon salt 6 tablespoons oil 2 onions, sliced 2 fresh green chilies, chopped 4 fluid ounces fresh single cream
Mix the yogurt together with the cumin seeds, cardamoms, peppercorns, garam masala,cinnamon, ground almonds, garlic, ginger, chilli powder, and salt. Stir in the cubed ckicken and allow to marinate for a couple of hours. Heat the oil in a wok and fry the onions for 3 minutes. Stir in the chicken and the spices it was marinated in and cook till the chicken is tender and the sauce thickens a little. Add the chopped chillies and the cream, bring to the boil and turn the heat off. Serve with plain boiled rice and garnished with coriander if liked.
QUEEN VICTORIA
Age: 124
7769 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Lamb Chops with Peppers recipe 1 tablespoon olive oil 1 onion, thinly sliced 1 garlic clove, peeled and minced 1 red bell pepper, seeded and cut into long, thin strips 1 green bell pepper, seeded and cut into long, thin strips 8 rib lamb chops 1 tablespoon minced fresh oregano Heat broiler. Heat oil in a nonstick skillet over medium-high heat. Add onions; sauté until soft and golden, about 2 minutes. Add garlic, continue to cook for 1 minute. Add peppers, and stir-fry for 2 minutes. Remove from heat. Place lamb chops on a broiler pan that has been sprayed with non-stick cooking oil. Broil for about 4 minutes per side, turning once for medium rare. Serve lamb chops on bed of onions and peppers. Top with chopped oregano. Yields 4 servings.
LG sis 
