Nutritious Apple Chicken Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: four servings

Ingredients:

two cups chopped cooked chicken breast
1/4 cup finely-diced Red Appetizing apple
1/4 cup finely-diced celery
1/4 cup finely-diced sweet onions
1/4 cup ranch dressing
one Tablespoon mayonnaise
Salt & freshly-ground pepper to taste
Lettuce, tomatoes, olives, or your favourite salad fixings

Preparation:

Gently toss chicken breast, apple, celery, sweet onions, mayonnaise, ranch dressing, salt, & pepper until well-combined.

Serve with salad greens, tomatoes, & olives or as a filler for sandwiches.

Yield: four servings

Buffalo Chicken Dips with Different Methods

Prep Time: five minutes

Cook Time: twenty minutes

Total Time: 25 minutes

Ingredients:

8 ounces cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
two cans (9.75 oz. each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR two cups shredded cooked chicken

Preparation:

Heat oven to 350 F. Place cream cheese in to deep baking dish. Stir until smooth.

Mix in salad dressing, Frank's® RedHot Sauce® & cheese. Stir in chicken.

Bake twenty minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH five minutes until hot, stirring halfway through cooking.

Tailgating Tip: Prepare dip ahead & place in heavy disposable foil pan. Place pan on grill & heat dip until hot & bubbly.

Slow Cooker Method: Merge ingredients as directed above. Place mixture in to tiny slow cooker. Cover pot. Heat on HIGH setting for 1-1/2 hours until hot & bubbly or on LOW setting for 2-1/2 to three hours. Stir.

Yield: 3-1/2 cups dip 

Dahi Baray

Ingredients:

250 gms mash dal soaked overnight
one tsp + two tbsp salt
one tsp salt Baking powder 1/2 tsp
one tsp. cummin powder
one tsp + one tsp red chilly powder
one tsp cummin seeds
500 gms yoghurt
Oil for deepfrying
Sugar two tbsp
1/4 cup water tamarind chutney, [optional]
Chast masala

Method:

Blend the dal, salt, red chilly powder, baking powder & a small water in a blender to make a smooth paste. Put the mixture in a bowl & add the cummin seeds. Mix well with a large spoon.
Heat the oil. Put one heaped tablespoon of the batter in to the hot oil & fry over medium heat till it is brown. Finish all the batter in this way & set aside.
Now fill a bowl with water, add to it one tsp. salt, cummin powder & red chilly powder. Put the fried "baras"in this water.
Then beat the yoghurt with sugar, salt & 1/4 cup water to a smooth consistency.
Remove the "baras"from the water, pressing them between your palms to squeeeze out the water. Set them in a dish. Pour the yoghurt over them. Spoon a small of the tamarind chutney on top & sprinkle same chaat masala. ENJOY!!!!

Aalo Baday (Potato Balls)

Ingredients:

Balls:
500 g potatoes
1/2 tsp turmeric powder
one tsp red chilli powder
one tbsp dried pomegranate seeds(optional)
one tsp cumin seeds
two green chillies,finely chopped
salt to taste
1/4 cup fresh coriander,chopped
Batter:
1/2 cup gramflour
salt to taste
pinch of baking soda
1/2 tsp red chilli powder
one tbsp oil
water

Method:
For the batter,mix batter ingredients and water for a narrow consistency batter.
Boil and skin potatoes. Mash well.
Mix balls ingredients in a bowl.
Shape in to small balls about one inch in diameter.
Dip in the batter and deep fry in hot oil until golden brown.
Serve immediately with ketchup/tamarind chutney.

Vegetable Pakora

Ingredients:

VEGETABLES
1-2 green chilies, chopped
one tablespoon cilantro, chopped
one potato, sliced 1/4 thick
one tiny cauliflower, broken in to tiny florets
one cup spinach leaves, torn
one 1/2 cups onions, halved & sliced

BATTER
one cup Baisan
two tablespoons oil
one teaspoon ground cumin
one 1/2 teaspoons salt
1/2 cup water

Method:

one. Boil the potato slices until *just* tender, being cautious not to overcook.
two. Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
three. Add the vegetables & mix in evenly.
four. Deep fry in oil until golden brown.
Drain on paper towels & serve immediately.
five. Serve hot with our cilantro or mint chutney or cucumber raita.

Crock pot Macaroni With Cheese Topping

Total Time: five minutes

Prep Time: five minutes

Yield: 4-6 servings

Ingredients:

one 17.6 oz. container plain non-fat or low-fat Greek yogurt
one 13 oz. jar chocolate hazelnut spread (such as Nutella)
1-3 Tbsp. confectioner's sugar

Preparation:

Mix Greek yogurt & Nutella together in a mixing bowl. Taste, & add confectioner's sugar, one tablespoon at a time, until desired sweetness is reached. In case you like the tangy taste of actual yogurt, you will probably enjoy this chocolate pudding without any additional sugar.

Hot N Spicy Grilled Shrimps

Cook Time: 8 minutes

Prep Time: 15 minutes

Total Time: 23 minutes

Ingredients:


1/2 cup olive oil
two tablespoons Louisiana hot sauce
1/2 bunch Spanish parsley, chopped
two cloves garlic, minced fine
one lemon, juiced
one tablespoon ketchup
1/2 tsp cayenne pepper
one teaspoon salt
one teaspoon ground black pepper
two pounds gigantic shrimp, deveined, but un-peeled (sold as "ready to peel")
bamboo skewers, soaked overnight in water

Preparation:

In a mixing bowl, whisk together the olive oil, hot sauce, parsley, garlic, lemon juice, ketchup, cayenne, salt, & black pepper. Place the shrimp in a immense zip top plastic bag, & pour in the marinade. Seal & refrigerate for two hours.

Remove shrimp & drain the marinade. Skewer the shrimp on the bamboo skewers. Preheat grill on medium heat. Grill shrimp for about three minutes per side, or until cooked. Serve hot, warm, or chilled.

Pasinday

Ingredients:

Pasinda 1/2 kg
Salt one tsp
Papaya one tbsp
Beasan 1/4 cup roasted
Onion two brown & grind
All spice 1tsp
Dhania one tsp
Red chilly one tsp
Oil 1/4 cup
Ginger / garlic one tsp
Curd 1/2 cup

Method:

Marinate pasinda with salt & papaya & yogurt for atleast 5-6 hours, then give dam of coal.
Then mix all the ingredients.
Heat oil in a pan & put pasinda in it along with the mixed ingrdients & leave to cook on slow flame.
When water dries off .
Fry & remove. Serve with onion rings.

Shami Kebab

Ingredients:

Boneless beef/chicken one kg,
Channa daal 1/2 cup,
Cinnamon stick one,
Gigantic black cardamon one,
Whole black peppers 8,
Dried red chillies whole ten,
Medium onion one,ginger 1'' piece ,
Garlic 6 cloves.
Garnish:
Onions two tiny cubes/chopped, corriander leaves, geen chillies, mintleaves.
egg one or 2(optional)

Method:


Boil beef/chicken cubes with all the ingredients except the garnish ingredients.
When the meat is tender & the water dries up grind it finely.
Add the garnishing ingredients & make flat round patties.
Shallow fry it.
Serve hot together with your choice of chutney or sauce.

Haleem Mix

Ingredients:

1 kg Wheat(grounded to the size of large sugar crystals & soaked over night)
one Cup Of All Kinds Of Pulses
one Cup Rice
two kg Beef (boneless)
two tbsp Ginger+Garlic Paste
one Kg Tomatoes
Red Chillies To Taste
Salt To Taste
one tsp Tumeric Powder
Mint leaves, corriander, green chillies & lemon for garnishing.

Method:


First cook beef with ginger & garlic paste, tomatoes, red chilli, tumeric powder & salt till beef is tender.
Put the wheat in a large bowl with a nice amount water till tender.
In another bowl , boil all the pulses & rice till tender.
Then grind the pulses properly.
Continuously mix the wheat on medium flame.
When it gets a tiny thick, add the pulse mixture & mix properly.
Now add in the beef mixture.
Mix well for ten minutes.
Put fried onions alongwith the hot ghee used to fry the onions in.
This is the "baghar" & it gives taste to completed haleem.
Cook on low flame.
Garnish with corriander, green chillies & mint leaves & serve hot.

Steamed Rice With Creamy Vegitables

Ingredients:


2 teacups Chinese steamed rice
ten massive cauliflower or broccoli pieces
8 to ten kid corn
one sliced capsicum
one teacup sliced carrot (parboiled)
one spring onion
one cucumber, sliced diagonally
one level tablespoon cornflour
1/2 teacup milk
two pinches sugar
two tsp black pepper pwdr
two tsp soysauce
two tablespoons oil
salt to taste

For Serving:
Hot Sauce

Method:


Heat the oil in a wok on a high flame. Add the califlower, kid corn, capsicum, carrots, spring onion, cucumber & stir fry over a high flame for two minutes.
Mix the milk, cornflour & 1/2 cup of water. Add to the vegetables & cook for one minute. If the minxture is thick, add a tiny more water.
Add the sugar & salt & cook for a couple of minutes.
Serve as it is topped with chilli sauce.
Serve hot with steamed rice.

Roasted Herb Potatos

Ingredients:

one 1/2 pounds red or Yukon gold potatoes, peeled, cut in to wedges
one tablespoon melted butter
one tablespoon vegetable oil
two teaspoons dried parsley flakes or two tablespoons fresh chopped parsley
1/2 teaspoon dried dillweed
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon onion powder, optional
1/4 teaspoon garlic powder, optional
salt and pepper


Preparation:

Line a baking sheet with foil; grease the foil lightly. Heat oven to 375°.
Merge potatoes, butter, oil, parsley, dill, rosemary, and onion and garlic powders in a large food storage bag. Mix in the bag until potato wedges are thoroughly coated. Arrange potatoes in the prepared baking pan in a single layer. Sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until potatoes are tender and nicely browned.
Serves four.