Cooking & Recipes : Stewed Noodles

Stewed Noodles

Ingredients :

2 cups boiled hakka noodles
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/2 cup coloured capsicum (yellow , green , red) cubes
1/2 cup par boiled broccoli florets
1 cup par boiled sliced baby corn

To Be Mixed Together For The Sauce
2 cups clear vegetable stock
2 tbsp cornflour
1 tsp soy sauce
a pinch of sugar
salt and freshly ground black pepper (kalimirch) powder to taste
    
   

Method :
 

1). Heat the oil in a wok over a high flame; add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
    

2). Add the capsicum, broccoli and baby corn and sauté on a high flame for 2 to 3 minutes.
    

3). Add the prepared sauce and noodles, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
    

4). Serve immediately.

Preparation      10 mins
Cooking            08 mins
READY IN        18 mins

Cooking & Recipes : Sweet and Sour Vegetable

Sweet and Sour Vegetable

Ingredients :

1/2 cup par boiled cauliflower florets
1/2 cup parboiled carrot roundels , cut into halves
1/2 cup cabbage cubes
1/2 cup par boiled broccoli florets
2 tbsp celery (ajmoda) , cut into 1" strips
2 tbsp oil
1/2 cup onion cubes
3/4 capsicum (red , yellow and red) cubes
salt to taste

To Be Mixed Together For The Sauce
5 tbsp tomato ketchup
1 1/2 tsp vinegar
1 tsp cornflour
2 tbsp water
       

Method :
 

1). Heat the oil in a wok over a high flame and add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes.
    

2). Add the cauliflower, carrots, cabbage, broccoli and celery, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
    

3). Add the prepared sauce and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
    

4). Serve hot.
   
Preparation      20 mins
Cooking            08 mins
READY IN       28 mins

Cooking & Recipes : Quick Orange Mousse

Quick Orange Mousse

Ingredients :

For The Orange Sauce
1/4 cup orange squash , readily available
1/2 tbsp sugar
1/2 tbsp orange rind
1 tbsp cornflour dissolved in 1 tbsp water

Other Ingredients
1 cup roughly chopped white chocolate
1/4 cup milk
1 tbsp powdered sugar
1 1/2 cups beaten whipped cream
2 drops orange colour

For The Garnish
a few orange wedges
    
   

Method :

For the orange sauce
1). Combine all the ingredients in a deep non–stick pan and cook on a medium flame for 2 to 3 minutes or till the sauce thickens, while stirring continuously. Remove from the flame and keep aside.


How to proceed
1). Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain.
    

2). Strain the mixture using a sieve and keep aside.
    

3). Combine the sugar, beaten whipped cream, orange sauce and orange colour in a deep bowl and fold gently.
    

4). Add the chocolate-milk mixture and fold gently.
    

5). Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for atleast 3 to 4 hours or till the mousse sets.
    

6). Garnish with orange wedges and serve chilled.

Setting Time:             3 hours
Preparation Time:    10 mins
Cooking Time:            3 mins

Cooking & Recipes : Coconut Pineapple Mousse

Coconut Pineapple Mousse

Ingredients :

1 cup coconut milk
1/4 cup chopped canned pineapple
2 1/2 gms agar-agar (china grass) , blended into a smooth powder
4 tbsp sugar
1 tsp lemon juice
1 drop lemon yellow colour
1 cup whipped cream

For The Garnish
4 cherries
    
   

Method : 

1). Soak the agar-agar in ¼ cup of warm water for 30 minutes and keep aside,
    

2). Combine the pineapple and ½ tbsp of sugar in a bowl, mix well and keep aside.
    

3). Heat a pan, add the soaked agar-agar and cook till the agar-agar dissolves completely.
    

4). Meanwhile, combine the remaining 3½ tbsp of sugar and coconut milk in another deep pan and bring to boil, while stirring continuously.
    

5). Add the agar-agar mixture to the coconut-milk mixture, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
    

6). Remove from the flame and strain the mixture using a sieve.
    

7). Transfer the mixture into a bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation.
    

8). Add the prepared pineapples, lemon juice and lemon yellow colour and mix gently.
    

9). Add the beaten whipped cream and fold gently.
    

10). Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for at least 3 to 4 hours or till the mousse sets.
    

11). Garnish with cherry and serve chilled.

soaking time:            30 minutes.
Setting Time:            3 hours
Preparation Time:     10 mins
Cooking Time:          12 mins

Cooking & Recipes : Thai Rice Noodle Stir-fry

Thai Rice Noodle Stir-fry

Ingredients :

2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
2 thinly sliced fresh red chillies
1/2 cup bean sprouts
1/2 cup carrot , cut into thin strips
1/2 cup sliced capsicum
1 cup shredded cabbage
1 1/2 cups cooked rice noodles
1 1/2 tsp soy sauce
1 tsp lemon juice
1 tsp sugar
1/4 cup roasted and crushed peanuts
salt to taste
    
   

Method :
 

1). Heat the oil in a wok, add the garlic, spring onion whites and red chillies and stir-fry for a minute.
    

2). Add the bean sprouts, carrots, capsicum, cabbage and stir-fry on a high flame for 2 to 3 minutes.
    

3). Add the rice noodles, soya sauce, lemon juice, sugar and peanuts and salt, mix well and cook for 2 to 3 minutes.
    

4). Serve immediately.

   
Preparation      10 mins
Cooking            07 mins
READY IN        17 mins

Cooking & Recipes : Tum Yum Soup with Mushrooms and Baby Corn

Tum Yum Soup with Mushrooms and Baby Corn

Ingredients :

1/4 cup sliced mushrooms (khumbh)
1/2 cup baby corn , cut diagonally
1 vegetarian seasoning cube
7 cloves of garlic (lehsun)
50 mm (2") piece of ginger (adrak) , cut into thin strips
5 stalks of lemongrass (hare chai ki patti)
5 stalks of coriander (dhania)
1 tbsp oil
1 green chilli , slit green chilli
2 tbsp finely chopped spring onions
1/2 cup carrot jullienes
salt to taste
1 tsp lemon juice
    
   

Method :
 

1). Heat 5 cups of water in a pan. Add the seasoning cube, garlic, ginger, lemon grass and coriander. Cover and simmer for 15 minutes to make the vegetable stock.
    

2). Discard the garlic, ginger, lemon grass and coriander and keep the vegetable stock aside.
    

3). Heat the oil in a wok, add the green chilli, spring onions, carrots, baby corn, mushrooms and salt and stir-fry for 3 to 4 minutes.
    

4). Add the vegetable stock and lemon juice and bring to boil.
    

5). Serve immediately.

       
Preparation      15 mins
Cooking            20 mins
READY IN        35 mins

Cooking & Recipes : Pan- Seared Shrimp with Chipotle Glaze

Pan- Seared Shrimp with Chipotle Glaze

Ingredients :

GLAZE:
1 whole chipotle chile in adobo, minced
2 teaspoons adobo sauce (from the chipotles in adobo can)
4 teaspoons light brown sugar, packed
2 Tablespoons lime juice, freshly squeezed
2 Tablespoons fresh cilantro leaves, chopped

SHRIMP:
1 Tablespoon vegetable oil
1 1/2 pounds extra- large shrimp (21 to 25 per pound), peeled & de-veined
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated white sugar

   
Method :

1. Prepare glaze: In a small bowl, combine glaze ingredients and stir to mix. Set aside.

2. Heat 1/2 Tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from heat. Using tongs, flip each shrimp and let stand until all but the center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining 1/2 Tablespoon oil and the remaining shrimp.

3. After the second batch has stood off the heat, return the first batch to the skillet. Add the glaze mixture and toss until combined. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes. Serve immediately.


Tips:

*Chipotles in adobo sauce can be found in the Latin aisle of your supermarket or in specialty markets.
*If you are preparing this recipe as GLUTEN FREE, the La Costena brand of chipotles in adobo is noted as GF.
 

Nutritional Information per serving:
Serving size:                              6 shrimp
Calories per serving:                  239
Fat per serving:                          7g
Saturated Fat per serving:          1g
Sugar per serving:                      4.7g
Fiber per serving:                        .18g
Protein per serving:                    34.72g
Cholesterol per serving:             259mg
Carbohydrates per serving:        7.6g

   
Preparation       15 mins
Cooking              15 mins
READY IN         30 mins

Cooking & Recipes : Chocolate- Pumpkin Marbled Pound Cake

Chocolate- Pumpkin Marbled Pound Cake
 

Ingredients :

BATTERS:
1 1/2 cups (3 sticks) salted butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
2 3/4 cups all- purpose flour, divided
2 teaspoons baking powder, divided
1 teaspoon salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch- processed unsweetened cocoa
2/3 cup buttermilk

CHOCOLATE GLAZE:
4 ounces chopped semi-sweet chocolate
1/2 cup whipping cream
1 Tablespoon butter
1 teaspoon corn syrup
chopped roasted, unsalted peanuts, optional


    
Method :

1. Preheat oven to 350°F (regular) or 325°F (convection). Butter and flour a 12-cup bundt-cake pan.

2. In a large bowl, with a mixer on medium speed, beat butter and sugar until well-blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.

3. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.

4. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

5. Spoon half of the pumpkin batter into prepared pan. Drop half of the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

6. Bake 55 to 60 minutes, or until wooden skewer inserted into center of cake comes out with a few moist crumbs attached. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.

7. Prepare glaze: In heatproof bowl or top of double boiler, combine chocolate, whip cream, butter and corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.

8. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.
  
Preparation           40 mins
Cooking         1 Hr 05 mins
READY IN    1 Hr 45  mins

Cooking & Recipes : Eggnog Cookies

Eggnog Cookies

Ingredients :

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups granulated white sugar
3/4 cup salted butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 large egg yolks

    
Method :

1. Preheat oven to 300°F.

2. In a small bowl, combine all the dry ingredients together. In a large bowl, cream together sugar and butter. Add remaining ingredients and beat at medium speed until smooth. Add dry ingredients and beat at low speed just until blended.

3. Drop by teaspoonfuls onto ungreased baking sheet, 1 inch apart. Sprinkle lightly with additional nutmeg.

4. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to wire racks to cool.


   
Preparation       20 mins
Cooking              23 mins
READY IN         43 mins

Cooking & Recipes : Chocolate Chunk- Butter Pecan Bars

Chocolate Chunk- Butter Pecan Bars

Ingredients :

1 cup packed light brown sugar
1 cup salted butter, softened
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
One 10-ounce package Hershey's milk chocolate chunks
1/2 cup coarsely chopped pecans

    
Method :

1. Preheat oven to 350 degrees F. Grease 13x9-inch baking pan.

2. In large mixing bowl, use an electric mixer to combine the brown sugar, butter, egg yolk and vanilla; blend in the flour and salt. Press the mixture into the prepared pan. Bake 25 to 30 minutes or until lightly browned. Remove from oven; Immediately sprinkle the chocolate chunks onto the crust. Let stand until softened (about 5 minutes). Spread evenly over the crust, and sprinkle with pecans.

3. Allow to cool completely and cut into bars.


   
Preparation       20 mins
Cooking              25 mins
READY IN         45 mins

Cooking & Recipes : Pumpkin Cornbread

Pumpkin Cornbread

Ingredients :

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cornmeal
2 large eggs
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)
2/3 cup light brown sugar, packed
1/4 cup canola oil
1 Tablespoon molasses

    
Method :

1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.

2. Sift flours, baking powder, salt and spices into a large mixing bowl. Whisk in cornmeal.

3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.

4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don't over-mix).

5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.


   
Preparation      15 mins
Cooking            30 mins
READY IN        45 mins

Cooking & Recipes : Peach and Raspberry Pie Bars

Peach and Raspberry Pie Bars

Ingredients :

CRUST:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated white sugar
2 cups All Purpose Gold Medal® Flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt

FILLING:
4 pounds (about 6) peaches, peeled, pitted & sliced into wedges
4 Tablespoons (1/2 stick) unsalted butter, melted
1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

TOPPING:
2 cups quick cooking oats
1 1/3 cups All Purpose Gold Medal® Flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cut into pieces

1 1/2 cups fresh raspberries

    
Method :

1. Prepare the crust: Preheat the oven to 375°. Line a 9x12-inch baking pan with parchment paper (you want the parchment to come up the sides so you can use it as "handles" later to lift the dessert out of the pan). With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Use clean hands to press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.

2. Meanwhile, prepare the filling: Place the peaches in a large bowl. Drizzle in the butter and stir in the sugar, cinnamon and nutmeg.

3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. (Alternately, you can use a pastry cutter, but ultimately you'll want to just use your hands).

4. Assemble the bars: Spread the peach filling over the crust. Scatter the crumbs on top. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden. Let cool completely on a rack before cutting into 2-inch bars. It's even better if you have time to refrigerate the bars until chilled and then cut from there. Once the pie bars have cooled completely, use the handles of the parchment paper to gently lift them out of the pan and onto a cutting board. Use a knife to loosen the edges if you need to.
   
Preparation           50 mins
Cooking         1 Hr 00 mins
READY IN    1 Hr 50 mins

Cooking & Recipes : Fish Pie

Fish Pie

Ingredients :
 
    100g Butter
    50g Flour (approx)
    1 Onion finely diced
    3 c Fish Stock or Milk
    Freshly Chopped Parsley
    1 sheet Flakey Pastry
    Egg & Milk mix to brush on top
    Salt to taste
    Pepper to taste
    1 c Peas or similar vegetable i.e. carrots or corn
    1 pkt Sealord Simply Natural Tarakihi fillets chopped into chunks


   
Method :

1). Pre heat oven to 180 degrees C.

2). Lightly saute onion in butter, when slightly cooked add flour & mix, slowly add milk until a smooth sauce forms then add chopped parsley & vegetables of your choice.

3). Lightly toss fish fillets in some olive oil until just turning white.

4). Add the fish fillets to the sauce mixture and season with salt & pepper.

5). Roll pre rolled pastry to size of baking dish.

6). Place fish mixture in a baking dish, lightly brush edges with egg and milk mixture, place pastry on top and cut to size. Press down edges.

7). Place 4 knife holes on top of pie, brush with egg mixture.

7). Bake for approx 25mins or until pastry is golden brown.

Cooking & Recipes : Prawns Provencale

Prawns Provencale

Ingredients :
 
    2 tbsp oil
    1 stick Celery, finely chopped
    1 medium Onion, diced
    2 cloves Garlic, finely chopped
    400g can chopped Tomatoes
    1 Bay Leaf
    Pinch of Thyme
    Salt
    Pepper
    1 tbsp Cornflour
    2 tbsp White Wine
    250g Peeled Prawns
    1 large Red Pepper, seeded and diced

   

Method :

1). Place the oil in a frying pan and soften the peppers, onion and celery, then add the garlic.

2). Add the can of tomatoes, bay leaf and thyme, season and bring to a simmer. Cook for 5 minutes.

3). Mix the cornflour and the white wine and then add to the pan stirring constantly until thickened.

4). Simmer gently for 15 minutes then add the prawns.

5). Simmer for a further 5 minutes.

6). Remove the bay leaf before serving.

7). Serve with cooked rice. 

Cooking & Recipes : Fruit Salsa with Cinnamon Tortilla Chips

Fruit Salsa with Cinnamon Tortilla Chips

 

Ingredients :

    1 Fuji apple - peeled, cored and diced

    1 cup sliced fresh strawberries

    2 kiwis, peeled and sliced

    2 bananas, peeled and sliced

    1 tablespoon fresh lime juice

    2 tablespoons white sugar

    1/2 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

  
    1 cup oil for frying

    6 (10 inch) flour tortillas

    3 tablespoons white sugar

    1 tablespoon ground cinnamon


Method : 
     

1). In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
    

2). Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
    

3). Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
    

4). Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
    

5). Serve the cinnamon chips warm with the chilled fruit salsa.

  
Preparation          30 mins
Cooking                 05 mins
READY IN     1hr 00 mins

Cooking & Recipes : American Apple Pie

American Apple Pie

Ingredients :

    1/3 cup packed light brown sugar

    1/3 cup white sugar

    1 tablespoon all-purpose flour

    1 teaspoon lemon juice

    1/3 teaspoon ground cinnamon

    7 1/2 cups peeled, cored and sliced apples

    1 cup raisins

    1 recipe pastry for a 9 inch double crust pie

    1 egg

  
Method : 
    

1). Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
    

2). Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
    

3). Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
    

4). Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.

   
Preparation          20 mins
Cooking                40 mins
READY IN     1hr 30 mins

Cooking & Recipes : Healthier Oven Roasted Potatoes

Healthier Oven Roasted Potatoes

Ingredients :

    1 tablespoon olive oil

    1 tablespoon minced garlic

    1 tablespoon chopped fresh basil

    1 tablespoon chopped fresh rosemary

    1 tablespoon chopped fresh parsley

    1/2 teaspoon red pepper flakes

    1/2 teaspoon salt

    4 large potatoes, peeled and cubed

 

Method :
 
    Preheat oven to 475 degrees F (245 degrees C).
    Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
    Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.

   
Preparation      15 mins
Cooking            20 mins
READY IN       35 mins

Cooking & Recipes : Grill Master Chicken Wings

Grill Master Chicken Wings

Ingredients : 

Wings:

    1/2 cup soy sauce

    1/2 cup Italian-style salad dressing

    3 pounds chicken wings, cut apart at joints, wing tips discarded

    
Sauce:

    1/4 cup butter

    1 teaspoon soy sauce

    1/4 cup hot pepper sauce (such as Frank's RedHot®), or to taste

    
    

Method : 

1). Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

2). Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
    

3). Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
    

4). Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.
 

Preparation      10 mins
Cooking           20 mins
READY IN      30 mins

Cooking & Recipes : Healthier Oven Roasted Potatoes

Healthier Oven Roasted Potatoes
 

Ingredients :

     1 tablespoon olive oil

    1 tablespoon minced garlic

    1 tablespoon chopped fresh basil

    1 tablespoon chopped fresh rosemary

    1 tablespoon chopped fresh parsley

    1/2 teaspoon red pepper flakes

    1/2 teaspoon salt

    4 large potatoes, peeled and cubed

   

Method : 

1).  Preheat oven to 475 degrees F (245 degrees C).
    

2). Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
    

3). Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.
 
   
Preparation     15 mins
Cooking           20 mins
READY IN       35 mins

   

Cooking & Recipes : Homemade Mac and Cheese

Homemade Mac and Cheese

 Ingredients :

    8 ounces uncooked elbow macaroni

    2 cups shredded sharp Cheddar cheese

    1/2 cup grated Parmesan cheese

    3 cups milk

    1/4 cup butter

    2 1/2 tablespoons all-purpose flour

    2 tablespoons butter

    1/2 cup bread crumbs

    1 pinch paprika


Method :
 
1). Cook macaroni according to the package directions. Drain.
   
2). In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux.

3). Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
   
4). Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  
5). Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Preparation      20 mins
Cooking            30 mins
READY IN       50 mins

 

Cooking & Recipes : Yummy Honey Chicken Kabobs

Yummy Honey Chicken Kabobs
 

Ingredients :

    1/4 cup vegetable oil

    1/3 cup honey

    1/3 cup soy sauce

    1/4 teaspoon ground black pepper

    8 skinless, boneless chicken breast halves - cut into 1 inch cubes

    2 cloves garlic

    5 small onions, cut into 2 inch pieces

    2 red bell peppers, cut into 2 inch pieces

    skewers


Method :

1). In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
   

2). Preheat the grill for high heat.
    

3). Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
    

4). Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Preparation      15 min
Cooking             15 min
READY IN       30 min

Cooking & Recipes :Grilled Chicken Salad with Seasonal Fruit

Grilled Chicken Salad with Seasonal Fruit

 

Ingredients :

    1 pound skinless, boneless chicken breast halves

    1/2 cup pecans

    1/3 cup red wine vinegar

    1/2 cup white sugar

    1 cup vegetable oil

    1/2 onion, minced

    1 teaspoon ground mustard

    1 teaspoon salt

    1/4 teaspoon ground white pepper

    2 heads Bibb lettuce - rinsed, dried and torn

    1 cup sliced fresh strawberries

  

Method : 

1). reheat the grill for high heat.
    

2). Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
    

3). Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
    

4). In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
    

5). Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Preparation     15 min
Cooking            20 min
READY IN        35 min

Cooking & Recipes : Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

Ingredients :
   
    4 1/2 cups all-purpose flour

    2 teaspoons baking soda

    2 cups butter, softened

    1 1/2 cups packed brown sugar

    1/2 cup white sugar

    2 (3.4 ounce) packages instant vanilla pudding mix

    4 eggs

    2 teaspoons vanilla extract

    4 cups semisweet chocolate chips

    2 cups chopped walnuts (optional)


Method :

1). Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
   
2). In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
   
3). Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Cooking & Recipes : Eggs Benedict

Eggs Benedict

Ingredients :
   
    4 egg yolks

    3 1/2 tablespoons lemon juice

    1 pinch ground white pepper

    1/8 teaspoon Worcestershire sauce

    1 tablespoon water

    1 cup butter, melted

    1/4 teaspoon salt

    8 eggs

    1 teaspoon distilled white vinegar

    8 strips Canadian-style bacon

    4 English muffins, split

    2 tablespoons butter, softened


Method : 

1). To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
    

2). Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
    

3). Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
    

4). While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
    

5). Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Cooking & Recipes : Crispy and Creamy Doughnuts

Crispy and Creamy Doughnuts

Ingredients :
   
    2 (.25 ounce) envelopes active dry yeast

    1/4 cup warm water (105 to 115 degrees)

    1 1/2 cups lukewarm milk

    1/2 cup white sugar

    1 teaspoon salt

    2 eggs

    1/3 cup shortening

    5 cups all-purpose flour

    1 quart vegetable oil for frying

    1/3 cup butter

    2 cups confectioners' sugar

    1 1/2 teaspoons vanilla

    4 tablespoons hot water or as needed


Method :

1).  Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  
2).  In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
   
3). Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
   
4). Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
   
5). Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Cooking & Recipes : Baked Brunch Omelet

Baked Brunch Omelet

Ingredients :
   
    1/2 (1 pound) loaf white bread, cut into cubes

    1 1/2 pounds Cheddar cheese, shredded

    1 cup cubed cooked ham

    8 eggs

    2 cups milk

    1 pinch salt

    1 dash hot pepper sauce, or to taste

    1/4 cup chopped green onion

 

Method :

 1). Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
    

2). Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
    

3). In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
    

4). Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.