rapunzel said:Catherine's Spicy Chicken Soup
INGREDIENTS
* 2 quarts water
* 8 skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon garlic powder
* 2 tablespoons dried parsley
* 1 tablespoon onion powder
* 5 cubes chicken bouillon
* 3 tablespoons olive oil
* 1 onion, chopped
* 3 cloves garlic, chopped
* 1 (16 ounce) jar chunky salsa
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 (14.5 ounce) can whole peeled tomatoes
* 1 (10.75 ounce) can condensed tomato soup
* 3 tablespoons chili powder
* 1 (15 ounce) can whole kernel corn, drained
* 2 (16 ounce) cans chili beans, undrained
* 1 (8 ounce) container sour cream
DIRECTIONS
1. In a large pot over medium heat, combine water, chicken, salt,
pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to
a boil, then reduce heat and simmer 1 hour, or until chicken juices run
clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil
until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes,
tomato soup, chili powder, corn, chili beans, sour cream, shredded
chicken and 5 cups broth. Simmer 30 minutes.
Rapunzel said:This easy-to-make dessert is a simply delightful layered arrangement of peach pie filling, fresh raspberries, pound cake and vanilla cream. The trifle is glorious on display; make it the centerpiece of your table or a dessert buffet.
Peach Melba Trifle
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
11/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups whipping cream, whipped
1 (16-ounce) prepared loaf pound cake, cut into cubes
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Peach Pie Filling or Topping
2 cups raspberries
1. In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
2. In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.
3. Cover and chill at least 2 hours. Store leftovers covered in refrigerator.
Makes 8 to 10 servings. Prep time: 30 minutes.
QUEEN VICTORIA said:bas inni thori si sharing
~tasha~ said:
Rapunzel said:This easy-to-make dessert is a simply delightful layered arrangement of peach pie filling, fresh raspberries, pound cake and vanilla cream. The trifle is glorious on display; make it the centerpiece of your table or a dessert buffet.
Peach Melba Trifle
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
11/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups whipping cream, whipped
1 (16-ounce) prepared loaf pound cake, cut into cubes
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Peach Pie Filling or Topping
2 cups raspberries
1. In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
2. In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.
3. Cover and chill at least 2 hours. Store leftovers covered in refrigerator.
Makes 8 to 10 servings. Prep time: 30 minutes.
i'm gonna love thisssssss
Rapunzel said:Homemade Ice Cream - Vanilla Ice Cream Ice Cream Recipe 1
Ingredients:
5 egg yolks,
1 pint (500ml) milk,
1/2 pint (250ml) double/heavy cream,
2 oz (50g) sugar,
150g (6 oz) milk chocolate cut into small squares
Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold.
Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.
Rapunzel said:me 2
Rapunzel said:Ofcourse
Rapunzel said:welcum sweetie
eshajam said:Ahum ahum jam is Here
hum be sekna chate hai aaker hume be Sasural jana hai ek din apne Wife k liyeh kya banai
Chalo yeh banate hai
~*~ Seekh Kababs ~*~ hmm yummmy
Ingredients :
2lbs minced meat chicken/beef
2 tsp red chilli powder ( spicy one not paprika...You will find easily at any Pakistani/Indian or Mexican grocery stores)
2 tsp salt or to taste
6 finely chopped green chillies
2 cloves finely chopped garlic
1 tbs finely chopped ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 tbs roasted gram flour
1 egg
1/2 medium size onion finely chopped
Half bunch of fresh coriander leaves finely chopped
Method :
Wash the minced meat and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the minced meat and knead well.
Keep aside for 1 hr or if you are planning to make next day you can refrigerate over night without mixing coriander leaves and onions.
Heat a gas oven or an electric oven with the skewers or BBQ grill.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the minced meat on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked..gently remove the kababs from the skewers.
To serve sprinkle some chat masala and lemon juice on the kababs.
Tamarind Sauce Recipe.
Ingredients:
200gms Tamarind (Imli)
300gms of sugar
2 tsp roasted cumin (zeera) powder
1tsp red chili powder
1tsp crushed red pepper
Salt to taste
1/2 tsp ground garam masala powder
Method :
Soak tamarind in warm water for few hrs or overnight, if you wanna do it quick soak it in hot water....using your hands squeeze out the seeds and pulp from tamarind.
Add 3 cups of water (if it looks less add more) and bring it to a boil.
Add all the ingredients above excluding sugar and mix well...let it cook for a while...then add sugar...cook again on medium heat still sugar dissolves completely and chutney gets semi thick (not too thick) 'cuz this chutney thickens more on cooling so check for consistency when using or you can get an idea from the picture :)
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