September 24th, 2006 by alice
Tags: Creamushroom, Sauce
INGREDIENTS
- 1/4cupbutteror margarine
- 2tablespoons mincedonions
- 1lbmushrooms, thinly sliced
- 1/2teaspoonsalt
- 1/8teaspoonpepper
- 1/3cuphalf-and-half
- 2tablespoonsdry sherry
DIRECTIONS
- Melt butter in 10 inch skillet over medium heat.
- Cook onions for 3- 5 minutes or until tender.
- Add mushrooms; cook, covered, stirring occasionally, for 10- 15 minutes or until tender.
- Stir in half& half and sherry and cook for another 2 minutes- just to warm.
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September 24th, 2006 by alice
Tags: Pineapple, Pudding
INGREDIENTS
- 400gsweetened condensed milk
- 200g freshwhipping cream
- 1mediumfresh pineapple
- 1packetpineapple jelly
- maraschino cherries, as required
DIRECTIONS
- Make jelly as per the instructions on the packet.
- The jelly should be only 4 cms thick.
- Put it in two square dishes to set in the refrigerator.
- Once set, cut into cubes and scoop it together with a spoon.
- Cut the pineapple into thin triangular pieces.
- Refrigerate.
- Whip the cream till it becomes real creamy.
- Add the condensed milk to it and whip on slow speed till its well mixed with the cream.
- Add in the pineapple pieces and jelly cubes.
- Mix slowly with a spoon.
- Refrigerate for 4 hours to allow the pineapple flavour to blend with the cream.
- While serving, mix slowly and serve in dessert bowls.
- Garnish with pineapple pieces and a maraschino cherry to add presentation!
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September 24th, 2006 by alice
Tags: Dateslmond, Gujias, Luscious, Temptations
INGREDIENTS
- 500gall-purpose flour(maida)
- 1/2kg driedpowdered milk(khoya)
- 6tablespoonsoilor ghee
- oil or ghee, to fry
- 200mlwater
- 200gdates
- 200galmonds, cut into thin strips
- 2cupssugar
- 2cupswater
- 3-5saffron strands
- yellow food coloring, as required
DIRECTIONS
- Apply a little ghee or oil on your palms and then mix ghee or oil (Use ghee for authenticity) with flour until it looks like breadcrumbs.
- Add water, slowly, to make a soft dough, and cover it with a damp cloth.
- Keep aside.
- Fry the dried milk powder till light brown.
- Add almonds and dates.
- Mix well and fry for another 2 minutes.
- Allow it to cool.
- Pour water in a pot and add the sugar to it.
- Stir well and then boil the sugar-water syrup until it is of one-thread consistency.
- Add a few drops of yellow food colour and saffron.
- Mix well.
- Keep aside.
- Now roll the kneaded dough into small rotis (Indian flatbreads), about the size of your palm.
- Fill half of this with the dried milk powder mixture and seal it tightly with the other half, twisting the edges inwards.
- Take care to see that the filling does not ooze.
- Heat ghee or oil in a wok.
- Once it is hot, slowly put in the gujias and deep-fry till golden brown on either side.
- Allow the excess oil to drain out on clean paper kitchen napkins.
- Drop them carefully into the hot sugar-water syrup, mix well until the gujias are well coated with the syrup on either side.
- Carefully remove them, one at a time, and place neatly on a serving plate.
- What are you waiting for?
- Go ahead, and have one!
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September 24th, 2006 by alice
Tags: Fat, Free, Ginger, Molasses, Pancakes
INGREDIENTS
- 1cupflour
- 1 1/2teaspoonsbaking powder
- 1/2teaspooncinnamon
- 1/2teaspoonginger
- 1pinchground cloves
- 1/2cupskim milk
- 1tablespoonapple butter
- 3tablespoonsmolasses
- 2egg whites, at room temp
DIRECTIONS
- Mix the flour, baking powder, cinnamon, ginger and cloves into a bowl.
- Stir in the milk, apple butter, and molasses.
- In another bowl, beat the egg whites with a mixer until stiff.
- Gently fold the egg whites into the batter.
- Using about 1/4 cup, put the batter onto a non-stick griddle or a pan sprayed with non-stick spray.
- Flip them when the top is covered with bubbles and they are starting to brown on the edges.
- Cook for about 2 more minutes or until they are brown.
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September 24th, 2006 by alice
Tags: Clams, Flounder, Rigati, Ziti
INGREDIENTS
- 4quartswater
- 8ouncesziti rigati
- 1cup choppedonions
- 1clovegarlic, minced
- 3 1/2cups canned choppedtomatoes with juice
- 2cupstomato sauce
- 1/2cup choppedfresh parsley
- 1teaspoon mincedlemons, rind of
- 1/2teaspoondried basil
- 1/4teaspooncayenne pepper
- 1cupcanned clams, drained and liquid reserved
- 1/2lbflounder fillets, cut into 3/4 inch cubes
- cooking spray
DIRECTIONS
- Cook the pasta in the water until cooked but still firm.
- Drain and put aside.
- Using some cooking spray in a non-stick pan saute the onions and garlic until they are just tender.
- Add the tomatoes and juice, tomato juice, parsely, lemon peel, basil, and cayenne.
- Bring it to a boil adn then reduce heat and simmer, covered, for about 25 minutes.
- Stir in the fish and clams and bring it up to a boil.
- As soon as it boils reduce the heat, cover it, and let it simmer for 5 minutes or until the fish is cooked.
- Toss the pasta with the sauce and serve.
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