***QUEEN’s KITCHEN***

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Penne Pomodoro



Recipe for 3 litres of this Italian tomato sauce: 1 (3 l.) can Italian peeled tomatoes in tomato juice, 100 ml. olive oil, 1 small bunch fresh basil, 1 chopped onion, 1 tbsp. minced garlic, 1/2 tsp. sugar, 1 tbsp. salt, 3 bay leaves, 2 tbsp. butter.

Heat the olive oil in a pot and add the onion and garlic. Stir regularly for about 3-4 minutes. Liquefy the tomatoes with a blender and add them in the pot. Add the salt and bay leaves. Cook over low temperature for 45 min. (or until the desired thickness is achieved), stirring regularly. Add the sugar, chopped basil and butter 10 min. before the sauce is ready. Boil the penned, strain and toss with some of the pomodoro sauce. The remaining sauce can be kept for 7-8 days in refrigerator or to be frozen. Serve with freshly grated or shaved Parmesan cheese on top. Garnish the Penne Pompadour with fresh basil. Enjoy.

tasty

looks like i hv to find sum new recipes too

okk do post im waiting

i'll do it whn i feel hungry ok
now i'm full

Buttermilk biscuits
-----------------------

Ingredients:

8 cups all-purpose flour, plus more for baking sheet

2 teaspoons coarse salt

2 tablespoons plus 2 teaspoons baking powder

1/4 cup sugar

3/4 cup vegetable shortening

3/4 cup cold unsalted butter

3 cups buttermilk


Preparation:

1. In large bowl, whisk together flour, salt, baking powder, and sugar; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening and butter. Add flour mixture to shortening mixture and mix together until crumbly. Add buttermilk and stir until just incorporated.

2. Sprinkle a rimmed baking sheet lightly with flour. Turn biscuit dough out onto a 13-by-9 1/2-inch rimmed baking sheet and gently press dough to cover. Using a rolling pin, roll surface of dough until evenly distributed, Cover dough with plastic wrap and transfer to a refrigerator to chill for at least 20 minutes, or until ready to bake, up to 1 day.

3. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

4. Cut biscuit dough using a 2 1/2-inch round biscuit cutter and trasfer biscuits to prepared baking sheet, rerolling scraps one time, if necessary. Bake until golden, about 18 minutes. Serve immediately.

Double Chocolate Tart
--------------------------


Ingredients:

      1 c all-purpose flour; divided
    1/4 c ice water
      1 tb vanilla; divided
    3/4 c dutch process or unsweetened
            - cocoa; divided
      2 tb sugar
    1/4 ts salt
    1/4 c vegetable shortening
      1     ;cooking spray
      1 cn (14 oz) fat free sweetened
            -condense; d milk
      6 oz 1/3 less fat cream cheese;
            -softened
      1 lg egg
      1 lg egg white
1 1/2 c frozen reduced calorie
            -whipped topp; ing, thawed
      1 oz semisweet chocolate; finely
            -chopped


Preparation:

Preheat oven to 350?mbine 1/4 cup flour, ice water, and 1 tsp vanilla,
stirring with a whisk until well-blended; set aside. Combine 3/4 cup flour,
1/4 cup cocoa, sugar, and salt in a bowl; cut in shortening with a pastry
blender or 2 knives until mixture resembles coarse meal. Add ice water
mixture; toss with a fork until moist and crumbly (do not form a ball).
Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover
with additional plastic wrap. Roll dough, still covered, into a 13-inch
circle. Place dough in freezer 30 minutes or until plastic wrap can be
easily removed.

Remove top sheet of plastic wrap; fit dough, uncovered side down, into a
10-inch reound removable-bottom tart pan coated with cooking spray. Remove
remaining sheet of plastic wrap. Fold edges under; slute. Pierce bottom and
sides of dough with a fork; bake at 350? 4 minutes. Cool on a wire
rack. Place tart pan on a baking sheet; set aside.

Beat 1/2 cup cocoa and milk at medium speed of a mixer until blended. Add
cheese; beat well. Add 2 tsp vanilla, egg and egg white; beat just until
smooth. Pour mixture into crust; bake at 350? 25 minutes or until set.
(Do not overbake). Cool completely on a wire rack.

Spread whipped topping over tart; sprinkle with chopped chocolate.

"snow cream"
----------------

Ingredients:

1 bag powdered sugar

1 small mixing bowl filled with fresh snow

1/8 cup vanila

2 bowls

2 spoons


Preparation:

gather fresh snow. than place mixing bowls and spoons in the freezer.sift powdered sugar over the snow.pour the vanilla in the snow.mix well.then scoop in the bowls.enjoy!

Agua Fresca
--------------

Ingredients:

2 cups peeled, seeded ad diced ripe fruit such as melo, pieapple, mago ad/or papaya
2 1/2 cups water, preferably filtered
3 tablespoos sugar

Preparation:

In a blender or a food processor fitted with the metal blade, combine the fruit, water and sugar. Process on high speed until completely smooth, about 1 minute.Pass through a fine-mesh sieve, pressing with the back of a spoon to extract as much juice as possible. Chill thoroughly before serving.

Cheesy Pizza Potatoes
---------------------------


Preparation Time: 20 Minutes     
Servings: 6
Cook Time: 50 - 55 Minutes      


Ingredients:

1/2 Teaspoon Seasoning - Italian     
1 Cup (shredded) Cheese - Mozzarella
1 Can (4 oz) (optional) Mushrooms     
1 Can (drained) Tomatoes - Canned (Peeled)
1/4 teaspoon Seasoning - Black Pepper     
1/2 Teaspoon Seasoning - Salt
1/4 Cup (sliced) Olives - Black     
2/3 Cup Milk
1 Cup (hot) Water     
1 (4.9 Ounce) Potatoes - Au Gratin Package
1 Pound (cooked and drained) Beef - Ground


Cooking Directions:

1. Cook and drain beef. Break up tomatoes. Preheat oven for 400 degrees.

2. Add all ingredients except mozzarella, into ungreased 2 quart casserole dish.

3. Bake at 400 degrees for 45 - 50 minutes, add cheese, bake 5 more minutes.

Berry Smoothie
-----------------



Ingredients:

1 Cup Ice     
1 Cup Raspberries - Frozen
1 Cup Strawberries - Frozen     
1 Cup Milk


Cooking Directions:

1. Place the milk, berries and ice cubes into blender; cover and process until smooth.

Strawberry Orange Smoothie
----------------------------------



Ingredients:

1/4 Cup Ice     
1/2 Teaspoon Vanilla Extract
1 Cup, Plain, Non-Fat Yogurt     
1 1/4 Cups Juice - Orange
3 Cups Strawberries - Frozen


Cooking Directions:

1. Add all ingredients to blender (blender will be full). Mix on low speed for 10 seconds. Remove lid, stir with wooden spoon. Mix on medium speed for 15-20 seconds, remove lid and stir again. Mix on high speed for 15 to 20 seconds or until smooth. Pour into glasses. Serve immediately.

Scalloped Potatoes Supreme
-------------------------------

Preparation Time: 30 min     
Servings: 8
Cook Time: 1 hr 15 min     


Ingredients:

8 Medium (thinly sliced) Potatoes     
1/4 Cup (diced) Bell Pepper - Green
1/4 Cup (minced) Onions     
1 Can Soup - Cream of Mushroom
1 Cup Milk     
2 Teaspoons Seasoning - Salt
2 Teaspoons Seasoning - Black Pepper


Cooking Directions:

1. Grease 11 x 7 x 1 1/2 dish or 2 quart casserole dish. Preheat oven to 350 degrees.

2. Alternate layers of potatoes, green peppers and onions.

3. Combine soup, milk, salt, pepper and pour over potatoes, green peppers and onions.

4. Cover, bake at 350 for 45 minutes. Uncover, bake 20 - 30 minutes till potatoes are tender.

yummy

make sth for me ashu

Strawberry Orange Smoothie for u

hmm yummy yummy i want some biscuits and cheesy potatoes also

Rapunzel said:

hmm yummy yummy i want some biscuits and cheesy potatoes also

sure

AMRITSARI FISH



Ingredients:       

Fish fillets (preferably surmai)
1½ inch long fingers: 600 gramsRed chilli powder: 1 tablespoonSalt: To taste
Carom seeds (ajwain): 1 teaspoon
Ginger paste: 2 tablespoons
Garlic paste: 2 tablespoons
Lemon juice: 1 tablespoon
Gram flour (besan):
1 cupOil: To deep fry
Egg: 1
Chaat masala: 1 teaspoon
Lemons, cut into wedges: 2

Method:

Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside.

Heat sufficient oil in a kadai.

Break an egg into the fish mixture and mix.

Put the fingers, a few at a time, into the hot oil and deep fry till almost done.
Drain and place on an absorbent paper.

Deep fry again just before serving till golden and crisp.
Drain and place on an absorbent paper.

Serve hot with lemon wedges

BHAPA ILISH    



Ingredients:       

Hilsa (ilish): 500 grams
Salt: To taste
Turmeric powder: 1 teaspoon
Yellow mustard seeds: 1 teaspoon
Black mustard seeds: 1 teaspoon
Green chillies: 2-3
Ginger: 1 inch piece
Mustard oil: 3 tablespoons

Method:

Wash the fish well and clean it from inside. Cut intone inch thick darnes. Sprinkle salt and half of the turmeric powder.

Make a smooth paste of yellow mustard seeds, black mustard seeds, green chillies, ginger and salt.

Take a pressure cooker. Add three cups of water and place a ring in it. Take a pan and place the fish in it and place the pan on the ring in the pressure cooker.

Add remaining turmeric powder to prepared paste. Apply paste liberally on fish. Pour mustard oil on top. Adjust seasoning. Cover with lid and steam for eight to ten minutes.

Serve hot.

GRILLED FISH WITH CURRIED COCONUT SAUCE



Ingredients:

Pomfret fillets: 4
Refined flour (maida): 4 tablespoons
Salt: To taste
Black peppercorns, crushed: 5-6
Lemon juice: 1 tablespoon
Olive oil: 4 tablespoons
Lemon grass roots: 4 two-inch pieces
Mustard seeds: ½ teaspoon
Curry leaves: 10-12
Turmeric powder: ½ teaspoon
Green chillies, slit: 2
Ginger paste: 1 teaspoon
Thin coconut milk: 2 cups
Red capsicum, seeded, ½ inch pieces ½ medium
Green capsicum, seeded, ½ inch pieces ½ medium

Method:

Mix refined flour, salt and half the crushed black peppercorns in a plate.

Sprinkle lemon juice and a little salt over the fish fillets and rest for ten minutes. Roll them in the seasoned flour.

Heat two tablespoons of olive oil in a pan. Place the lemon grass roots in it and then place the fish fillets over them. Let them grill.

Heat one tablespoon olive oil in another pan. Add mustard seeds. When they crackle, add curry leaves and turmeric powder and sauté for a minute. Add green chillies, ginger paste and half a cup of water. Mix well and let it cook on medium heat for five minutes.

Turn the fish fillets to cook the other side. Sprinkle the remaining crushed black peppercorns over them. Cook till light golden brown on both sides.

Add salt to the sauce and stir. Add coconut milk and let it just heat through. Take the pan off the heat.

Heat the remaining olive oil in another pan. Add red and green capsicum pieces and sauté for a minute. Sprinkle salt and toss.

Transfer the capsicums into a serving plate. Place the grilled fish fillets over them. Pour the coconut sauce over the fillets and serve hot.

thnxx sweetie and tasty recipes

yaaaa but i don't really like the last 3

but i like this "AMRITSARI FISH" one pic is so tasty

ok u can take it gud luck

na i cannt take it

Rapunzel said:

na i cannt take it

awww sis

me waiting fo ur new recipes

lolz i will post tomorrow

Rapunzel said:

lolz i will post tomorrow

i want sum desserts