Thursday, November 30, 2006

Mango Lassi

9 fluid ounces plain yogurt
4 1/2 fluid ounces milk
4 1/2 fluid ounces canned mango pulp
7 ounces from 3 fresh mango, stoned and sliced
4 teaspoons sugar, to taste, or try salt and cardamom seeds

Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours

Green Chicken

2 lb chicken
3 tomatoes (finely chopped)
2 onions (finely chopped)
1/4 inch long chopped ginger
1 bunch cilantro leaves, chopped
1 tsp red chili powder
5 cinnamon cloves
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tbsp garam masala (optional)
Salt to taste
3 tbsp vegetable oil or butter

Clean the chicken and cut them into pieces
Heat oil in a large deep non-stick pan and add onions.
Add cinnamon, ginger, powders and fry them until onions turn golden brown.
Make paste of cilantro and red chili powder in blender using water.
Add paste to onions-spices mixture and fry for a couple of minutes.
Add chopped tomatoes & salt to the paste and cook on high heat for 3-4 minutes (till tomatoes are kind of mushy).
Add chicken pieces and a glass of water and bring to boil (takes about a minute or two).
Once boiling takes place, turn down the heat to low, and let it cook for about 40 minutes. Stir occasionally.
Serve hot with parathas or plain rice.

Mango Yogurt

500g yogurt
1/2 tin condensed milk
1 medium sized mango
1 1/2 tbsp gelatin
1/2 cup water

Dissolve gelatin in 1/2 cup hot water.
Peel mango and slice. Reserve 1 slice for decoration and mash the rest into pulp.
Beat the yogurt lightly to break up the lumps.
In a serving bowl mix condensed milk, yogurt, mango pulp and dissolved gelatin.
Leave in refrigerator to set.
Serve well set decorated with thin slices of mango.Serves: 5-6Preparation time: 15-20 minutes + Freezing time

Spinach & Sausage Stromboli

1 loaf white or Italian bread dough, thawed & risen
1 (12 oz.) package frozen spinach soufflé, thawed
5 tbsp. all-purpose flour
1/2 lb. bulk Italian sausage, thoroughly cooked, drained, and crumbled
1 (7 oz.) jar roasted red peppers, drained and coarsely chopped
2/3 cup Monterey Jack cheese, grated Olive or vegetable oil

Roll bread dough into 10 x 15-inch rectangle.
Combine thawed spinach soufflé and flour in a medium bowl; add cooked sausage, peppers, and cheese. Spread mixture on top of dough rectangle to one inch from edges. Roll dough up as for jelly roll, starting at long edge.
Place stromboli in center of baking sheet that has been sprayed with non-stick cooking spray, keeping seam side down and tucking ends under. Cut several ventilation slits into top of stromboli to allow filling to show through.
Bake at 350 degrees F for 45-50 minutes or until brown. Brush with oil. Allow to cool slightly before slicing. Can be served with a sprinkle of parmesan cheese. Preparation time: 1 hour

Spring Bruschetta

12 (1/2-inch thick) baguette slices
1/4 cup extra virgin olive oil
4 cloves garlic, divided
1 (14-oz.) jar artichoke hearts, drained, rinsed & coarsely chopped
2-3 roasted sweet red peppers, thinly sliced into 1-inch pieces
1/3 cup pitted olives, quartered
1 tbsp. balsamic vinegar
1/8 tsp. ground black pepper Freshly grated Parmesan cheese

Preheat broiler. Lightly brush both sides of bread with a small amount of olive oil. Broil bread until golden brown on both sides, turning once.
Meanwhile, in a large skillet, in 1 tbsp. olive oil, sauté 2 cloves minced garlic and artichokes over medium high heat until lightly browned and slightly softened; for about 3-5 minutes.
Add roasted peppers, olives, balsamic vinegar, ground black pepper and remove from heat. Brush topside of toasted baguette slices with remaining garlic cloves (cut in half).
Top bread with artichoke mixture and sprinkle with Parmesan cheese. Makes 12 appetizer servingsPreparation time: 25 minutes

Spiced Mixed Nuts

8 oz. mixed nuts
3 tbsps mild olive oil
2 tsps celery seed
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper

In a skillet, heat oil. Add nuts and sauté until lightly browned, watching carefully to avoid burning. Remove nuts from oil with a slotted spoon.
In a small bowl, combine celery seed, garlic powder and cayenne. Toss spice mixture with nuts to coat. Cool nuts in a single layer.
Store nuts in an airtight container. You might want to double this recipe, as these crunchy, zesty nuts are highly addictive!Serves 4Preparation time: 15 minutes

Baked Olive Antipasto

8 oz. Greek olives, drained
1 (14-oz.) jar artichoke hearts, drained, rinsed & coarsely chopped
2 roasted red bell peppers, cut into thin strips
1/4 cup extra virgin olive oil
6 cloves garlic, sliced lengthwise and cut into thin strips
2 tsps grated orange peel
1 tsp. fresh thyme leaves
4 oz. fresh mozzarella cheese, cubed

Preheat oven to 425° F.
In a shallow baking dish, combine olives, artichokes, roasted bell peppers, olive oil, garlic, orange peel and thyme.
Bake for 15-20 minutes or until heated through and aromatic. Let olives stand for 5 minutes.
Stir in mozzarella cheese cubes and serve immediately. Serves 8Preparation time: 30 minutes

Butter Chicken

1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing

1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl

Marinate the chicken in the marinade for one hour
Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
Add the butter, cream and chicken. Mix well and cook until it is done.
Garnish with cilantro.

Wednesday, November 29, 2006

Plum Tart

1 roll (7 oz.) almond paste
1 refrigerated pie crust (Pillsbury)
3 medium red or black plums (about1 lb.), each cut in 8 wedges
2 Tbsp. sugar

1.Heat 0ven to 450 F. Have a baking sheet ready.
2. With a rolling pin, roll almond paste between 2 sheets of plastic wrap to an 8-in. diameter circle.
3. Unroll pie crust directly on ungreased baking sheet. Peel plastic wrap from almond paste; center on pie crust.
4. Arrange plums on almond paste. Sprinkle with sugar;fold edges of pastry over plums, crimping dough to fit.
5. Bake 15 minutes. Reduce oven to 375 F and bake 25 minutes or until crust is lightly browned and plums are juicy andtender. Remove to a wire rack to cool.

Serve warm or at roomtemperature.SERVES 8Per serving: 267 cal, 3 g pro, 33 g car, 1 g fiber, 14 g fat (4 g sat fat), 5 mg chol, 98 mg sodENJOY!!

Oreo Cake

Ingredient list:
box of chocolate cake mix
can of chocolate frosting
oreo cookies
a brick of creamcheese
a 8 oz container of cool whip partially thawed
1/2 cup of sugar(optional)

Prepare the cake mix according to box and bake in either two 8 or 9" round pans. cool cake

For filling--
crush some oreo cookies--one sleeve in the package is enough for this you can use less or more.
Beat together the cream cheese and cool whip together (this is where the sugar is optional you can add it, but you don't have to)
once this is mixed you can add the crushed oreos.

Assemble the cake:
In between the two round cakes, spread the filling evenly. You don't have to use all of it. it will be really thick if you do. On the top layer frost the cake and decorate with whole oreos. You can add more crushed oreos on to the side, if you want, not necessary. It should look somewhat like an oreo cookie.
Make sure to refrigerate-- because of the cream cheese filling.. Enjoy!


2- 8oz cream cheese, softened
2 cans cream of mushroom soup, undiluted
4-10 oz pkgs. frozen chopped spinach, thawed and drained
2 small or 1 large can French fried onions
2/3 cup crushed saltines
1/4 cup melted butter or margarine

Beat cream cheese until smooth, add soup and mix well. Stir in onions and spinach. Transfer to a greased 2 ½ quart baking dish. Combine cracker crumbs and melted butter.Sprinkle on top. Bake uncovered at 325 degrees for 30-35 minutes. Can be made ahead of time. Keep in refrigerator and bake about 1 hour to make up for starting off cold.

Tuesday, November 28, 2006

Baked Mahi-Mahi

1-1/2 lbs. mahi-mahi or red snapper fillets
1/4 cup orange juice
2 Tbs. lemon juice
3/4 tsp. cornstarch
1-1/2 Tbs. water
1 Tbs. orange marmalade
1 Tbs. lemon zest, grated

Preheat oven to 400F. Spray a non-reactive baking dish with cooking spray. Arrange fish fillets in dish. Drizzle with orange and lemon juice. Season with salt and pepper to taste. Set aside 10-15 minutes, turning once to marinate. Bake fish 12-15 minutes or until fish flakes easily. Transfer fish fillets to a platter, cover and keep warm. Pour fish juice from baking dish into a heavy saucepan. Dissolve cornstarch in water. Stir into fish juice. Add marmalade and lemon zest. Stir over medium high heat 3-4 minutes or until sauce thickens. Serve sauce over fish.

Quick Slow Cooker Turkey Chili

1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.

Pumpkin Cake


1 can of Pumpkin
4 Eggs
1 Cup of Oil (don’t need to use the whole thing – makes it really oily – I usually use a little less than a cup or applesauce as an oil substitute)
1 ½ cups of sugar
2 cups of Flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon salt
2-3 teaspoons of cinnamon (depends on your taste for cinnamon)

Pre-heat the over to 350
Mix the first 4 ingredients until Creamy
Combine the remaining ingredients in a separate bowl
Slowly fold in the dry ingredients – mix until fully blended together

Bake for 25-30 minutes – until toothpick inserted in center of cake comes clean


3 ounces of cream cheese (softened)
½ stick of butter (softened)
2 cups of Confectioner’s Sugar
1 teaspoon of vanilla

Cream together all of the above ingredients until smooth

Shrimp and Linguine Fra Diavolo

1 pound linguine 6 tablespoons extra-virgin olive oil 1 cup small diced onion 3 tablespoons minced garlic 2 to 3 teaspoons crushed red pepper flakes 1 1/2 cups canned tomato sauce 2 tablespoons tomato paste 1 1/2 pounds shrimp, peeled and deveined with tails removed 1 teaspoon salt, plus more for pasta water 2 tablespoons chopped fresh parsley leaves 1/2 cup grated Parmesan, optional

Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

Ultimate Chocolate Chip Cookie

¾ C butter flavor Crisco
1 ¼ C firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 ¾ C all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1 Cup chocolate chips

Heat oven to 375. Place foil on table for cooling. Combine Crisco, brown sugar, milk & vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, & baking soda mix into creamed mixtures, just until blended. Stir in chocolate chips. Drop rounded tablespoons of dough 3 inches apart on ungreased cookie sheet. Bake at 375 for 8 – 10 minutes for chewy cookies. 11 – 13 minutes for crispy. Do not overbake! Cool 2 minutes in pan, then cool completely on foil.

Thumbprint Cookies

1 C butter
½ C brown sugar
2 egg yolks
2 teaspoon vanilla
2 ¼ C flour
½ teaspoon salt

Cream butter & sugar. Add egg yolk and mix well. Beat in vanilla. Sift dry ingredients and add to egg batter. Cream several minutes. Shape into balls. Press center with thumb. Bake on lightly greased cookie sheet. Bake in 350 oven until lightly brown 8 – 10 minutes. Check after 8 minutes. When cool, fill with jelly & sift powdered sugar over them.

Peppermint Candy

1 bag vanilla chips
1 tablespoon Crisco
smashed candy canes
red food color

Melt chips in microwave (1/2 power). Add crushed candy canes and food color (to make pink), drop into paper cups or spread on greased foil then break up.

Sugar Shortbread Yums

3/4 C butter, softened
1/2 C sugar
1 1/2 C flour
cinnamon sugar

Heat oven to 325. In large bowl, combine butter and sugar; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, mixing well. Shape dough into 1 inch balls. Place 2 inches apart, on ungreased cookie sheet; flatten with bottom of glass dipped in sugar.

In small bowl, combine 2 T sugar and 1/2 t cinnamon. Sprinkle cookies with cinnamon sugar mixture. Bake at 325 for 12 to 15 minutes or until edges are very lightly browned. Cool completely. 36 cookies.


3 3/4 C flour
1/2 t baking soda
1/2 t cream of tartar
1 C butter (or marg) (2 softened sticks)
2 C sugar
2 eggs
1/4 C milk
1 t vanilla
3 T sugar
1 t cinnamon
1/2 t salt

Stir together flour, soda, cream of tartar and 1/2 t salt. Beat butter for 30 seconds with mixer. Add 2 C sugar & beat until fluffy. Add eggs, milk, vanilla & beat well. Add dry ingredients & beat till well blended. Chill dough until cool. Shape into 1" balls & roll in mixture of 3 T sugar & cinnamon.

Place on greased cookie sheet. Flatten slightly with bottom of glass. Bake in 375 oven for 8 minutes or until done. Remove & cool on wire rack. Makes about 66.