August 13th, 2006 by alice
Tags: Mexican, Rice, Rojo, Saffron
INGREDIENTS
- 3tablespoonsvegetable oil
- 2/3cup choppedonions
- 1 1/2cups uncookedwhite rice
- 1cup choppedred bell peppers
- 1teaspoonground cumin
- 1teaspoonchili powder
- 1 (12 ounce)cantomato sauce
- 2teaspoonssalt
- 1clovegarlic, minced
- 1/8teaspoonpowdered saffron
- 3cupswater
DIRECTIONS
- Saute onions in a heavy saucepan until golden.
- Add rice; stir briskly to quickly coat with oil.
- Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
- Cover, bring to a boil, and then reduce heat to low.
- Cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).
Posted in Recipes | No Comments »
August 13th, 2006 by alice
Tags: Apple, Crostata
INGREDIENTS
-
Pastry
- 1cupall-purpose flour
- 2tablespoonsgranulated sugaror superfine sugar
- 1/4teaspoonkosher salt
- 1/4lb very coldunsalted butter, diced
- 2tablespoonsice water
-
Filling
- 1 1/2lbsmacintosh applesor macounapples or empireapples(3 large)
- 1/4teaspoon gratedorange zest
-
Topping
- 1/4cupflour
- 1/4cupgranulated sugaror superfine sugar
- 1/4teaspoonkosher salt
- 1/4teaspoonground cinnamon
- 1/8teaspoonground allspice
- 4tablespoons coldunsalted butter, diced.
DIRECTIONS
- For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.
- Pulse a few times to combine.
- Add the butter and pulse 12-15 times, or until the butter is the size of peas.
- With the motor running, add the ice water all-at-once through the feed tube.
- Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
- Turn the dough onto a well floured board and form into a disc.
- Wrap in plastic and refrigerate for at least one hour.
- Meanwhile– preheat over to 450 degrees and make filling.
- After the dough has been in frig for one hour– Roll pastry into an 11-inch circle and transfer to baking sheet.
- For Filling: Peel, core and cut apples into 8ths.
- Cut each wedge into 3 chunks.
- Toss with orange zest.
- Cover tart dough with the apples leaving a 1 1/2 inch border.
- Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.
- Add the butter and pulse until mixture is crumbly.
- Pour into a bowl and rub it with your fingers until it starts holding together.
- Sprinkle evenly over apples.
- Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
- Bake for 20-25 minutes until the crust is golden and the apples are tender.
- Allow to cool.
- Serve warm or at room temperature.
Posted in Recipes | No Comments »
August 13th, 2006 by alice
Tags: Salad, Watergate
INGREDIENTS
- 1 (3 1/2 ounce)boxpistachio pudding mix
- 1 (15 1/4 ounce)cancrushed pineapple, drained
- 1cupsmall marshmallows
- 8ouncesCool Whip
- 1cuppecans, chopped
DIRECTIONS
- Mix all ingredients together.
- Refrigerate before serving.
- Can be doubled for a crowd.
Posted in Recipes | No Comments »
August 13th, 2006 by alice
Tags: Hot, Soya, Sweet
INGREDIENTS
- 100gtofu, soya chunks
- 3medium finely choppedonions
- 3medium finely choppedtomatoes
- 2 finely choppedgreen chilies
- 1teaspoonred chili powder
- 1/2teaspoonturmeric powder
- 1teaspoongaram masala powder
- 2tablespoonsapricot jamor mango jam
- salt
- 4tablespoonscooking oil
-
For marinade
- 2tablespoonsginger-garlic paste
- 2tablespoonslow-fat plain yogurt, beaten
- 2tablespoons choppedcoriander leaves, to garnish
- 2tablespoonsfried onions, to garnish
DIRECTIONS
- Soak the soya chunks in warm salted water for 30 minutes.
- Squeeze, wash and drain.
- Marinate the soya chunks in the ginger-garlic paste and yogurt marinade for 20 minutes.
- Heat 1 tbsp.
- of oil in a pot.
- Saute the marinated soya chunks until all the liquid dries up.
- Keep it aside.
- Heat 3 tbsps.
- of oil in the same pot.
- Add onions and fry until golden brown.
- Lower flame, add turmeric, red chilli and garam masala powders.
- Fry for 30 seconds.
- Add the tomatoes and green chillies.
- Cook until it turns mushy with the lid on.
- Add the soya chunks and salt.
- Mix well and cook covered for 15 minutes on low flame.
- Add the apricot jam and cook for 1 minute.
- Sprinkle a pinch of garam masala powder.
- Garnish with corriander leaves and fried onions.
- Serve hot with chappatis (Indian flatbreads) or white bread or puris for a complete meal!
Posted in Recipes | No Comments »
August 13th, 2006 by alice
Tags: Cocolate, Cookie, Cups, Easy, Mousse, Tulip
INGREDIENTS
-
For cups
- 24wonton wrappers
- 2tablespoonsbutter, melted
- 3tablespoonssugar, divided
-
For Mousse
- 1cup coldwhipping cream
- 1/2cuppowdered sugar
- 1/4cup hersheycocoa
- 1teaspoonvanilla extract
DIRECTIONS
- For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape.
- Bake for 15-20@ 300 degrees till crisp and golden brown.
- For Mousse: Beat together in medium size bowl till stiff.
- Immediately spoon into tulip cups.
Posted in Recipes | No Comments »
