September 27th, 2006 by alice
Tags: Chillies, Rajasthani, Stuffed
INGREDIENTS
- 1/2kggreen chilies
- 4tablespoonssalt
- 5-6tablespoonslime juice
- 1/2cupmustard seeds, coarsely ground
- 1 1/2tablespoonsmustard oil
- 1 1/2tablespoonsfennel seeds
- 1tablespoonfenugreek seeds
DIRECTIONS
- Prepare the mixture for the filling by mixing together salt, lime juice, mustard seeds, oil, fennel seeds and fenugreek seeds with a spoon in a vessel.
- Wash the chillies and wipe dry.
- Then slit them lengthwise and stuff them with the filling mixture.
- Put them in a glass bottle and place it in your balcony near sunlight.
- Eat after 2 days with crisp parathas, puris or chappatis.
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September 27th, 2006 by alice
Tags: Easy, Quickwesome, Toffee
INGREDIENTS
- 1cup choppednuts
- 3/4cupbrown sugar
- 1/2cupbutter(no subsitutes)
DIRECTIONS
- Spread the nuts on the bottom of a 8×8-in square pan.
- Heat the sugar and butter.
- Boil on med heat, stirring constantly for 7 mins (start counting once you see bubbles).
- Immediately spread mixture evenly over the nuts in the pan.
- Chill until firm.
- While still hot cut into squares.
- Delicious!
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September 27th, 2006 by alice
Tags: Pie, Pumpkin, Traditional
INGREDIENTS
- 1 unbaked9 inch pie shell
- 1 (15 ounce)canpumpkin(about 2 cups)
- 1 (14 ounce)canEagle Brand Condensed Milk(NOT evaporated milk)
- 2eggs
- 1teaspoonground cinnamon
- 1/2teaspoonground ginger
- 1/2teaspoonground nutmeg
- 1/2teaspoonsalt
-
Sour Cream Topping
- 1 1/2cupssour cream
- 2tablespoonssugar
- 1teaspoonvanilla extract
DIRECTIONS
- Preheat oven to 425°.
- With mixer beat pumpkin,Eagle Brand, eggs, spices and salt.
- Pour into crust.
- Bake 15 minutes.
- Reduce oven temperature to 350°; bake 35 to 40 minutes longer.
- Cool.
- Garnish as desired.
- Refrigerate leftovers.
- Sour Cream Topping: In medium bowl, combine sour cream,sugar and vanilla extract.
- After pie has bake 30 minutes at 350º, spread sour cream topping evenly over top bake 10 minutes.
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September 27th, 2006 by alice
Tags: Bars, Chocolate, Coconut
INGREDIENTS
- 1 1/2cupsgraham cracker crumbs
- 1/2cupbrown sugar
- 1/3cup meltedbutter(no substitutions)
- 2 2/3cupsflaked coconut
- 1 (14 ounce)cansweetened condensed milk
- chocolate chips, for topping(any amount desired)
DIRECTIONS
- Set oven to 350 degrees.
- Butter a 13 x 9-in baking pan.
- FOR CRUST: Mix together, the crumbs, brown sugar and the melted butter.
- press gently into the bottom of prepared baking pan.
- Bake for 10-15 mins; remove from oven.
- FOR TOP LAYER: Combine the coconut and the milk.
- Gently spread over the crumb crust.
- Return to oven, and bake for another 15 mins.
- Remove from oven, sprinkle with chocolate chips (any amount desired).
- Allow the chocolate to melt, then spread gently, evenly all over the bars.
- Cool, cut into bars.
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September 27th, 2006 by alice
Tags: Chicken, Parmesan
INGREDIENTS
- 1/4cupextra virgin olive oil, plus
- 3tablespoonsextra virgin olive oil, divided
- 2garlic cloves, minced
- 2bay leaves
- 1/2cupkalamata olives, pitted (optional)
- 1/2bunchfresh basil
- 2 (28 ounce)cans peeledwhole tomatoes, drained and hand crushed
- 1pinchsugar
- kosher salt
- fresh ground black pepper
- 4boneless skinless chicken breasts
- 1/2cupflour
- 2largeeggs, beaten
- 1tablespoonwater
- 1cupdried breadcrumbs
- 8ounces freshbuffalo mozzarella, water drained
- fresh gratedparmesan cheese
- 1lbspaghetti, cooked al dente
DIRECTIONS
- Sauce: coat sauce pan with olive oil and place over medium heat.
- When oil gets hazy, add onions, garlic and bay leaves cook and stir for 5 minutes, until soft.
- Add olives and some hand torn basil.
- Add tomatoes.
- Cook and stir until the liquid cooked down and sauce is thick, about 15 minutes.
- Season with sugar, salt and pepper.
- Lower the heat and keep warm.
- Chicken: Pound chicken breasts with mallet until about 1/2-inch thick.
- Put the flour and a salt and pepper in a shallow bowl.
- In another bowl, combine eggs and water; beat until frothy.
- Place bread crumbs and salt and pepper in another bowl.
- Heat 3 tablespoons olive oil over medium heat in large oven-proof skillet.
- Place chicken in flour mixture coating both sides, then dip in egg/water mixture, both side then coat in bread crumbs, both sides.
- When oil in nice and hot, add chicken.
- Fry for 4 minutes on each side until golden, turning once.
- Ladle the tomato sauce over the chicken and sprinkle with mozzarella, Parmesan and fresh basil.
- Bake in 350 degree oven for 15 minutes or until cheese is bubbly.
- Serve hot with spaghetti.
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