Cheesy Chicken Balls

Ingredients:


One cup boiled chicken
Half cup grated cheese
two boiled potatoes
two tsp hara dhaniya
 boiled egg
two tsp cornflour
Salt to taste
Half tsp black pepper
Mustard half tsp
Cornflour one cup
Half cup bread crumbs


Procedure:

Heat oil in a wok or kadai.
In a bowl put the mashed boiled potatoes.Put in the boiled chicken & grated cheese.
Add to the ingredients a mashed boiled egg.
Next add hara dhaniya & two tbsp of cornflour.
Next add half teaspoon of salt & black pepper & also half teaspoon of baking powder.
Make small balls & roll them in an egg & next in bread crumbs.
Deep fry the balls.
You can also make these balls in the shape of cutlets.

Meat Potato

Ingredients:


Goat meat (mutton) about one lbs
Potatoes four medium peeled & cut in fours
Onions two medium cut in lengths
Garlic crushed 1tbsp
Ginger crushed 1tbsp
Crushed tomatoes about one can
Salt 1tsp or according to taste
Red chili 1tsp
Haldi (turmeric) one tsp
Garam masala powder one tsp
Green chilies 3-4
Fresh cilantro cut for garnishing
Cooking oil, 1/3 cup


Procedure:

Put the meat & cup water in a deep saucepan.
Now add the onions, ginger, garlic salt, red chili, haldi & let it cook for about 25 minutes.
When the water starts to dry up, add the oil & fry for another five minutes.
Now add the tomatoes & potatoes & keep on stirring while cooking.
When the meat potatoes & meat start sticking to the sauce pan, add about glass of water, & cook on low heat.
If the potatoes are cooked & the meat is tender, the aloo gosht is prepared.
Sprinkle the garam masala, & garnish with cilantro & cut green chilies.

Chicken Shashlik

INGREDIENTS: 


two lbs boneless chicken
two tsp Salt
one tsp chili powder
two Green Bell peppers
three Medium Onions
6 Tiny green chilies
one lbs canned whole/diced tomatoes
1/2 Cup Ketchup
three tbs Soy Sauce
three tbs Oil


RECIPE: 

Cut the chicken in to cubes and fry it in oil on low medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you are using whole ones. Add this to the chicken.
Deseed the bell peppers and cut them in to one inch chunks.
Cut the onions in to chunks and add these in as well.
Throw in the remainder of the ingredients and cook this on low medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.

Chicken Karahi

Ingredients:


1 kg. chicken, cut in to tiny pieces
1/2 kg. tomatoes, chopped
two green chilies, finely cut
two tsp. fresh ginger paste
one tsp. salt
one tsp. red chillies
1/2 tsp. black pepper powder
1/2 cup oil
1/2 cup curd
Fresh green coriander leaves, finely chopped


Procedure:

Put chicken in Karahi & add 1/2 cup oil & fresh ginger paste.
Fry the chicken for about ten to 15 minutes untill it become light golden.
Add tomatoes, red & black chillies, salt in it & keep it on fire until water of tomatoes dried off.
Now add curd green chillies & coriander leave & fry for two to three minutes .
Serve hot with tandori nan.

Crunchy Fried Onion Rings

Cook Time: 45 minutes

Prep Time: 25 minutes

Total Time: one hour, ten minutes


Ingredients:

one cup buttermilk
one teaspoon hot pepper sauce, such as Tabasco
one teaspoon sugar
one cup unbleached all-purpose flour
two teaspoons baking powder
1/2 teaspoon cayenne pepper
one teaspoon salt
1-1/2 teaspoons ground black pepper
two gigantic sweet onions, such as Vidalia or VeriSweet (about 1-3/4 pounds)
three cups peanut oil

Preparation:

Change an oven rack to the middle position, set a wire rack over a rimmed baking sheet, place the baking sheet in the oven and heat the oven to 250 degrees F.

With a fork, merge the buttermilk, hot pepper sauce, and sugar in a medium bowl until the sugar dissolves. Using a tidy fork, merge the flour, baking powder, cayenne, salt, and pepper in a shallow baking dish.

Peel and cut the sweet onions in to 1/4-inch-thick slices. Separate the onion slices in to rings. Dip the rings in the buttermilk and shake off the excess liquid. Dredge the rings in the flour mixture, shake off the excess, and gently place the rings on a second wire rack set over a rimmed baking sheet. Repeat until all the rings are coated. Overlap the rings if necessary.

Add the onions to form a single layer on the oil's surface and cook until golden brown, no over three minutes. (Oil temperature ought to not dip below 375 degrees.) Using tongs, transfer the onions to the paper towel-lined plate. Let stand two minutes to drain, then carefully transfer to the rack in the warm oven.

Line a gigantic plate with a double layer of paper towels. Meanwhile, heat the oil to 400 degrees over medium-high heat in a gigantic, 8-quart, heavy-bottomed Dutch oven with a diameter of about 12 inches.

Replace the paper towels on the plate. Return the oil to 400 degrees and fry the remaining onions, transferring them to the paper towel-lined plate to drain, then to the wire rack in the oven for each batch. Serve onion rings hot from the oven.

Yield: four servings

Herbed Yogurt Soup

Total Time: twenty minutes

Prep Time: twenty minutes

Ingredients:

ten fl ounces (275 ml/1-1/4 cups) semi-skimmed milk
15 fl ounces (425 ml/2 cups) natural yoghurt
five fl ounces (150 ml/2/3 cup) Greek-type yoghurt or smetana
one medium cucumber
one small bunch of radishes
two Tablespoons chives
two heaped Tablespoons dill leaves or one heaped Tablespoon chopped parsley
two sprigs fresh tarragon
Small bunch of young mint leaves
1/2 teaspoon salt
ten grinds of black pepper

Preparation:

In a giant jug or lipped bowl, gently stir together the milk and yoghurts (or smetana, if used). Peel the cucumber and cut in to matchsticks. Trim the radishes and slice very thinly. Snip chives and dill or parsley and chop tarragon and mint. Stir all these in to the yoghurt mixture, together with the salt and pepper, cover and refrigerate until well chilled. Stir before serving.

Keeps three days under refrigeration. Do not freeze.

Yield: 6 servings

Beef Sausages Roll

Ingredients:

4 giant beef sausages
70 gms sage & onion dried stuffing
one pack puff pastry sheet
Milk for glaze
Seasoning with salt & pepper to taste
Makes 14 bite size sausage rolls or some of large size

Process:

Simple speedy sausage rolls process

take your sage & onion stuffing dried mix & dampen with hot water, skin the sausages like in the video, merge sausage roll meat & stuffing in a bowl.

Roll out the puff pastry sheet & using a metal spoon place the mixture on to the sheet width wise, leave spare pastry to roll & close, brush the joint with milk to make the seal, cut with a knife or a pizza wheel (safer) press the edges with a fork & cut the roll in to long or short individual rolls finally, pierce with a fork & brush with milk to glaze.

Place your speedy simple sausage rolls on to a baking tray covered with baking paper, bake at 200c in a preheated oven for 15 to twenty minutes or until golden, serve warm or cold.

Original Sandwich

Ingredients:

Bread
Butter
Tomato
Cucumber
Lettuce

Process:

Its very simple as u see:

1.Spread butter on both the slices of youre bread
2.Keep in between them cucumber,lettuce,tomato.......And you're completed its simple and tasty

Chicken Veggies Egg Fried Rice

Ingredients:

Chicken breast(chopped up) two cups
Chinese Salt or Ajinomoto one tsp.
Salt 1/2 tsp.
Black Pepper to taste.
Soy sauce two tbsp.
Corn Flour 1/2 tbsp.
Carrots two large(cut in tiny pieces).
Green Onions 1-2 or as desired(cut in to tiny pieces).
Additional vegetables of your choice (optional)
Boiled Rice four cups.
Eggs 2(lightly beaten with some salt and pepper).
Corn Oil or Ghee for frying.


Marination of Chicken:
Add salt, Ajinomoto(chineese salt), Soyasauce, and Cornflour in chicken and mix it well with either fork or hands.
Set it aside for atleast 2-3 hours.

Procedure:

Heat oil and fry Chicken pieces for few minutes.
Cover and set it aside.
In a frying pan add two tablespoons oil. When the oil is hot, add the eggs.
Cook, stirring, until they are lightly scrambled but not dry. Remove the eggs and tidy out the pan.
Now put some oil and fry up the vegetables until tender.
Add Chicken, Eggs, (Salt, Ajinomoto and pepper to taste) in the vegetables.
Cook on low heat for one minute.
Add Cooked Rice to the mixture and mix well.
Add desired amount of soya sauce in the finish.
Stir over medium heat until mixed well.
Serve hot. Enjoy!!!!

Red Beans With Boiled Rice

Ingredients:

1/2 onion chopped
one small tomato chopped
two tsp minced garlic
two can of red beans
two packet of acchote sazon
a few dashes of garlic powder to taste
1/4 cup of milk


Procedure:

Add onion, tomatoes commercial garlic in a medium sized sauce pan.
Fry until everything starts to cook down.
Next add the variety of beans & put some garlic power & cook until beans are soft but thick (less liquid in pot) then & the milk.
Stir & serve hot over rice.

Cheesy Dough Balls

Ingredients:

Cheese
Bread flour
Yeast
Water
Oil

Procedure:


Merge the bread flour, yeast sachet, water & oil until you have formed a firm dough

i guess the amounts until it is the correct consistency!

Leave in a covered bowl & place in a warm surroundings or 45mins

place a cube of cheese on each bit & roll the dough around it so you have formed a ball

roll out the amounts of dough you need for each ball

cook at gas mark 6 for 25mins

enjoy!

Corned Beef With Boiled Rice

Ingredients:

Tin of corned beef tin will feed people)
All purpose
Thyme or rosemary
Rice
Butter
Salt & pepper
Olive oil
one red pepper
one onion

Process:

First put the rice in a pan. A cup full for each person you are cooking for.
In case you put in a cup filled with rice put in cup fulls of water. Sprinkle in the salt & pepper & put in a dollop of butter. Put on a medium heat to boil.

Chop up the onion & pepper in to little slices.

Whilst the rice is boiling put a splash of olive oil in a pan & fry the onion & pepper. One time that is browned add the corned beef. You may must chop it up before you add it to the pan as it comes out in a large block. Simmer it on a low heat so it doesn't burn but so it breaks up. Stir it with the pepper & onion.

Let the corned beef simmer on a very low heat. One time the rice is prepared you can share it out with the corned beef.

Sprinkle the herbs & all purpose on the corned beef & stir. Don't add to much all purpose as the corned beef is salty as it is.

There you are, a meal under 15 minutes. A ledge meat to take to work to have for lunch as it is also appetizing cold! :)

Butternut Squash Soup

Ingredients:

6 tablespoons chopped onion
6 cups peeled and cubed butternut squash
four tablespoons margarine
four cubes chicken bouillon
three cups water
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
two (8 ounce) packages cream cheese

Directions:

one.In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook twenty minutes, or until squash is tender.
two.Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not permit to boil.

Mashed Potato Casserole

Ingredients:

6 medium potatoes, peeled and quartered

1 tablespoon salt

1/4 cup butter, melted

1 cup Daisy Brand Sour Cream

1 cup sharp Cheddar cheese, shredded

2 tablespoons fresh chives, chopped

1 teaspoon salt

1/2 cup French fried onions

2 tablespoons cooked bacon pieces


Directions:

1.Heat the oven to 325 degrees F. Butter a 1 1/2-quart casserole dish.

2.Place potatoes in a 3-quart saucepan; cover with cold water. Add 1 tablespoon of salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes or until fork-tender. Drain the potatoes. Put pan back on burner for 1 minute, shaking the pan until the potatoes are dry. Mash the potatoes with potato masher or mixer. Add the butter, sour cream, cheese, chives and remaining 1/2 teaspoon salt. Mash or stir until mixed well.

3.Spoon the mixture into a casserole dish. Bake the potatoes for 20 to 25 minutes or until hot. Remove from oven and sprinkle with onions and cooked bacon pieces. Return the dish to the oven and bake for an additional 5 minutes.

Potato Salad

Ingredients:

New potatoes
Spring onions
Lemon juice
Mayonnaise
Salt+pepper

Technique:

one. Boil potatoes until cooked & permit to cold.
two. Chop spring onions in to tiny pieces & add to the potatoes in a massive bowl.
three. Squeeze a tiny lemon juice over the potatoes & spring onions.
four. Add mayonnaise & seasoning & mix well.
five. Keep refrigerated.

Egg Drop Soup

Ingredients:

2 eggs
one cup mushroom, cut in to small pieces
600 ml chicken stock
one tbsp soy sauce
Half teaspoon of pepper

Process:

one. Beat the eggs.
two. Boil the chicken stock in a saucepan. Add soy sauce & pepper, stir well. Add the mushrooms. Wait until boiling again. Enter the beaten eggs tiny by tiny while stirring.
three. Wait about two minutes. Lift the saucepan, & the soup is prepared to be served.
(this recipe is for 2-3 bowl.)

Tuna Fish Cakes

Ingredients:

Fish - canned tuna fish is ideal
Potatoes
Egg
Butter
Milk
Onions (optional)
Seasonings

Method:

: cook the potatoes - peel, then either boil them or microwave them until they are soft. In the event that they are gigantic potatoes, chop them up first to make it faster.
: finely dice and then fry onions in some oil.
: mash potatoes, adding some butter and milk to make them creamier.
: add the tuna fish and the onions, mix. Here you can throw in anything you need - spices, salt and pepper, chopped peppers or tomatoe...
: beat egg until fluffy, then add to mixture to bind.
: take a handful of the mixture and roll in to a ball, then flatten to make your fishcake.
: to cook, fry in some oil for a couple of minutes on both sides. The best thing about this recipe is that you can make lots and keep the leftover mixture in the fridge or the freezer and then cook it as and when you need it.

Chicken In Tomato Sauce

Ingredients:

Chicken
Tomatoes, quartered
Garlic, crushed
Red or green bell peppers, sliced
Tomato paste
Oil
Salt
Chicken bouillon cube
Pepper

Technique:


Cut the chicken to pieces, rub some the cubes on the chicken.

In a pan, heat oil. Toss in some garlic, saute until aroma comes out then quartered tomatoes, add tomato paste & chicken. Cover the pan.

After about 5-8 minutes, season to taste with salt & pepper. Simmer until chicken is cooked. Garnish with bell peppers. Turn off heat & serve.

Traditional Cheese Macaroni

Ingredients:

You will need:

250g / 9oz macaroni.
40g / one, ½oz butter.
40g / one, ½oz plain flour.
500ml / 1pint milk.
250g /9oz grated cheddar.
50g / 2oz grated parmesan.
Salt & pepper, pinch of both.

Method:

boiling pan, x one (giant to fit the macaroni in).
Boiling pan, tiny, x one (for the cheese sauce).
Colander, x one.
Knife, x one.
Chopping board, x one.
Wooden spoon, x one
cheese grater, x one

Procedure:

one. Fill a boiling pan with water to submerge the macaroni & then bring to the boil. One time boiling, add the macaroni & turn the heat down to a simmer & leave for around ten � 12 minutes, until el dente (this is when the pasta is cooked throughout but still has a slight toughness which allows for a bite whilst eating). One time prepared remove using a colander & drain well.

two. Meanwhile melt the butter in a tiny boiling pan on a medium heat. One time melted mix in the flour to make a roux (this is a clumpy, doughy mixture that liquid can be added to to make a white sauce). Next, slowly add the milk tiny by tiny whilst stirring continuously until all the milk is used & you are left with a thick, pourable white sauce.

three. Finally, add the grated cheddar cheese & parmesan to the white sauce & continue stirring until combined. Mix the cheese sauce in with the macaroni, season to taste & then enjoy.

Sweet Chili Burgers

Ingredients:

To make four burgers:
one onion
500g of mince beef
one egg
8-10 tablespoons of sweet chilli sauce
one teasponn of salt
one teaspoon pepper
four burger buns

Process:

Finely chop onion

add mince, onion & egg to a bowl & mix together.
Add sweet chilli sauce, salt & pepper to the mix & mix together again.

Divide & shape in to four burgers

grill the burgers at medium/hot heat or on the bbq for 8 - ten minutes each side.

Put burgers in to buns & add whatever toppings you enjoy on your burgers... I am liking cheese, relish & tomato

Garlic Lemon Toasts

Ingredients:

White bread (i prefer a specialty bread like tiger loaf, olive bread etc but normal bread will do)
Garlic
Butter ( i prefer the butter with olive oil but normal butter or marge will probably do the trick)
Lemon juice
Salt and pepper
Extras according to taste eg tomato, red onion etc.
Only works with grill unless you require to wreck your toaster.

Procedure:

Take white bread and toast side of it remove it from the grill when satisfied.

Take garlic and butter and mix it in a tiny dish and place in microwave until melted to make a goo (usually i find about 10-13 seconds does the trick)

take a tiny spoon and spread over the non toasted side of the bread and place bread back in grill to toast the garlic buttered side for a few seconds then remove it and sprinkle on some lemon juice according to your taste then place back in to grill and leave to toast. When toast is toasted lightly remove it from the grill and season with salt and pepper.

Yummy Ziti Pasta

Ingredients :

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions :

 Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

 In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

 Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Garbanzo Beans

Ingredients:

 a can of garbanzo beans
 olive oil
 salt seasoning of your choice

Method:

Turn your oven on to 'broil'.
 and put out all ingredients.

Drain and rinse one can of garbanzo beans.

Arrange rinsed beans on a cookie sheet. Sprinkle evenly with olive oil.

Place cookie sheet in oven to roast for 20-35 minutes, depending on your preferred level of crispiness.

After the beans are roasted, season them with seasonings of your choice: salt, garlic salt, red pepper flakes, cilantro, etc. The possibilities are endless!
Enjoy your roasted garbanzo beans as a snack on-the-go or as a side dish

30 Min Yummy Dinner Rolls

Ingredients:

1 3/4 Cup warm water
 1/2 cup oil (canola)
 1/4 cup granulated sugar
 3 Tablespoons of dry active yeast

Stir up that mixture and let it sit for 15 minutes.
 
Then add these 3 ingredients:

 2 eggs
 1 teaspoon of salt
 5 1/2 to 6 cups of flour

mix it about 2 minutes

The dough will still be slightly sticky then
Roll them out.let them rise on the pan for 10 minutes.

Then Bake them 400* for 10 minutes.

Its ready to eat.

Basil & Tomato Soup

Ingredients:


1 tin peeled plum tomatoes
two pints water
two tbsp tomato puree
one onion
one large potato
3-4 cloves garlic
two tbsp olive oil
Tiny handful of fresh chopped basil
Salt & pepper
1/4 tsp red chilli flakes (optional)

Method:


one) peel & chop onion & garlic
two) heat oil & fry onion & garlic until soft
three) peel & chop the potato
four) add water to pan, add potato & bring to boil
five) one time boiling, add tinned tomato, tomato puree, stir & simmer until potato is cooked
6) add the chopped basil leaving some for garnish
7) blend the mixture & season to taste
8) garnish with basil & serve with fresh bread

Rice Salad

Ingredients:

Rice
Sweet corn
Olives
Tuna
Cheese
Ketchup
Mayonnaise

Procedure:

Cook the rice (follow the steps on the box)
add the sweet corn, the olives, the tuna and the cheese
put the ketchup and the mayo in a bowl and mix them, one time they are perfectly mixed (it is pink) you can add it to the rice

Luxury Salad

Ingredients:


1 salmon fillet
one avocado
A huge handful of rocket
two small tomatoes
one small cooked beetroot (vinegar soaked or not)
1 tbsp olive oil
Salad dressing - the best to make use of is Brianna Dijon honey mustard


Process:

one. Pre-heat the oven to 200 degrees.
two. Rub the salmon with some olive oil & season the salmon with salt & pepper.
three. Place the salmon on tin foil in a baking tray.
four. Cook the salmon for 12 minutes.
five. While the salmon is cooking chop the beetroot & tomatoes. Slice the avocado.
6. Place the ingredients on a bed of rocket & pour some over some dressing.
7. Place the salmon on top & start to munch.
8. Watch your housemates drool with envy!

Tip: make definite the avocado is ripe & kept out the fridge for at least an hour before preparing the salad.
In the event you need some carbs then it works well to add some boiled new potatoes.

Takes about twenty minutes

Lamb Stew

Ingredients:

1 turnip,1 swede, three carrots or any root vegetables except potatoes
three tomatoes, quartered
two lamb shanks or other cheap on the bone cut of lamb
500ml water
500ml veg stock
one onion, sliced
2-3 bay leaves
three stalks of celery

Process:

one) in a giant pot brown off meat & onion
two) add all the other ingredients, then cook until meat is falling off the bone
three) serve with mash

Fried Egg With Capsicum Mix

Ingredients:

Eggs
Capsicum
Soy sauce
Salt
Oil
Coriander
Pepper powder
Ginger
Green chillies
Garlic
Tomato/tomato puree

Process:

You proceed in the following way:

Heat some oil in a pan.

finely chop the capsicums, ginger, chillies, garlic and the tomatoes if you are using them.

Throw in the tomatoes/puree, ginger and the garlic.

Put some soy sauce and pepper powder.

Put some salt.

Throw in the eggs and scramble them.

Toss in the chopped capsicum.

Some soy sauce in case you need.

Turn off the flame and put some coriander on the top.

Heat it for some time till the capsicum gets cooked .


You can either use it as a stuffing or basically dig in or have it with rotis!

Butter Chicken

Ingredients:


Chicken - one kg
Butter - 100 gms
Garlic - one tsp, ground
Ginger - one tsp, ground
Bay leaf - two
Tomato puree - five to 6 cups
Tomato ketchup - four tblsp
Chilli powder - one 1/2 tsp
Garam masala powder - one 1/2 tsp
Salt - as per taste or one to two tsp
Thick cream - five to 6 tblsp
Green chilies - few, slit
Coriander leaves - handful, chopped

Method:


one. Melt butter in a non stick pan.
two. Lightly fry the garlic and ginger.
three. Add bay leaf and powdered cashewnuts.
four. Fry over low heat, stirring continuously, till it turns golden colour.
five. Add tomato puree, ketchup, chilli powder, garam masala powder and salt.
6. Cover pan and cook on medium heat for ten minutes.
7. Add chicken.
8. Cook for another ten minutes till the gravy is thick and the chicken is cooked.

Vegetarian Chili Served With Boiled Rice

Ingredients:

1/2 each of a red yellow & green pepper
two carrots finely diced
two onions finely diced
two celery stalks finely diced
one whole fresh red chilli de seeded & chopped
one courgette finely diced
one tin red kidney beans
one tin canelleni or haricot beans
two tins lovely quality chopped tomatoes
one tsp cinammon
two tsp hot chilli powder
Salt & pepper to taste
two tsp cumin
400ml water (rinsed around in the empty tomato tins)
two cloves finely diced or minced garlic

Process:

Fry all raw vegetables & onions in a massive pan in a small oil for0 mins on a medium heat until soft. Add the garlic & fresh chilli. Next add the cinammon cumin & chilli powder & fry for more min. Add the drained & rinsed cans of beans & chopped tomatoes & water. Season with salt & pepper.
Simmer for to hours on a low heat until thick & delicious.Stir every0 mins to make positive it doesnt stick & burn on the bottom. Serve over rice or a jacket potato or with some nacho's.

Puff Pastry Pizza

Ingredients:

Ready made puff pastry
Plain flour
Eggs (for egg wash)
Tomato purã©e
Mozzarella
Tomatoes
Ham
Bacon
(topping of your choice)

Method:


 pre-heat the oven at 200*c
- flour the surface you'll be working on.
- roll out your puff pastry until its roughly 17ish cm length wise
- cut it so its an ideal rectangle
- spread with egg wash
- at this point i would place it on the oven tray now
- add your ingredients on top, (mozzarella, ham.. Etc)
- place in oven for 20-30 minutes or until golden brown.

I must say i do love this dish, i dont normally serve it with anything else, but id advice you to, otherwise it could be a bit plain without perhaps new potatoes or something. Enjoy!

Chunky Vegetable Soup

Ingredients:

Any vegetables that you know you are not going to make use of up before they go off (i used red pepper, green pepper & three sticks of celery, but you can use fundamentally anything you have)
two small onions (or one huge)
two cloves of garlic
A small bit of oil
one stock cube (chicken or vegetable will do)
two teaspoons of tomato puree (optional)
Salt & pepper

Procedure:

Chop up the onions & garlic (use a garlic press in case you have but if not you can crush and/or chop the garlic.)

add a small little bit of oil to the bottom of a immense saucepan, & add the onions & garlic. Put the lid on, & cook on a medium heat, stirring occasionally.

Meanwhile, chop up the remainder of the vegetables in to small chunks.

Boil the kettle & make some stock. I used about one litre. Pour it in to the pan until it covers the vegetables.

One time the onions are translucent, add the remainder of the vegetables to the pan & replace the lid. Stir occasionally, until the vegetables are soft.

Bring to the boil, & then reduce the heat & let it simmer for 20-30 minutes, stirring occasionally. (use your best judgement on how long to cook it - it depends on how soft you need the vegetables to be.)

Add teaspoons of tomato puree, & add salt & pepper. Give it a lovely stir to mix everything together, & then put the lid on.

You are completed! I made about four servings with the ingredients listed, but you could basically double the quantities to make more in case you need to.
You can put the remainder of the portions in to tupperware containers & freeze them for later.

taste, & add & more salt & pepper in case you need to.

Asian Beef Noodles Toss

Cook Time: 15 minutes

Prep Time: five minutes

Total Time: twenty minutes

Ingredients:

one pound ground beef
two packages Oriental-flavor instant ramen noodles (three ounce packages)
two cup water
two cup frozen Oriental vegetable mixture
1/8 teaspoon ground ginger
two Tablespoons green onion, thinly sliced

Preparation:

In large nonstick skillet, brown ground beef over medium heat for 8 to ten minutes or until beef is no longer pink, breaking up in to 3/4-inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with seasoning packet from noodles. Set aside.

Return beef to skillet; heat through. Stir in green onion before serving.

In same skillet, merge water, vegetables, noodles (broken in to several pieces), ginger, and remaining seasoning packet. Bring to a boil; reduce heat. Cover, simmer three minutes or until noodles are tender, stirring occasionally.

Yield: four servings

Baby Dinner (chicken recipe)

Prep Time: ten minutes

Cook Time: twenty minutes

Total Time: 30 minutes

Ingredients:

one cup water
one chicken breast
1/4 cup rice
three whole carrots
1/4 pound green beans

Preparation:

For Children 6-12 months:
In a covered pot, & using no salt or spices, merge water, chicken breast, & rice. Simmer twenty minutes & add carrots & green beans. Simmer an additional ten minutes.

Blend or method the meat with of the cooking broth to make it damp. Mash the carrots & then the beans.

Store separately in individual servings in the freezer sealed in plastic sandwich bags, or in a plastic ice-cube tray, which must be bagged & tied. Defrost a meal at breakfast, so it is prepared to heat for lunch.

As your kid gets a few months older & can chew better, you can grate these ingredients in lieu of blending them & you can use your leftovers, .

Baked Mozzarella Eggplant

Cook Time: 30 minutes

Prep Time: twenty minutes

Total Time: 50 minutes

Ingredients:

one small eggplant, peeled & sliced
1/2 teaspoon salt
1/2 cup chopped green onion
1/2 cup sliced mushrooms
one Tablespoon olive oil, divided use
two cups marinara sauce
one egg white, beaten with one Tablespoon water
1/2 cup all-purpose flour
one cup ricotta cheese
one cup (four ounces) shredded mozzarella cheese

Preparation:

Place sliced eggplant in a colander & sprinkle with salt. Set aside to drain at least ten minutes.

Preheat oven to 350 degrees F.

Saute green onions & mushrooms in1 teaspoon of the olive oil until mushrooms release their liquid & onions soften, stirring often, about five minutes. Add marinara sauce, bring to a boil, reduce heat, & simmer for five minutes.

Spread 1/2 cup of the mushroom marinara sauce in the bottom of a 13 x 9-inch casserole. Add a single layer of the eggplant, top with half of the ricotta cheese, & more sauce. Repeat layers, ending with sauce. Sprinkle top of the casserole with mozzarella cheese.

Dip drained eggplant slices in to egg & then in to flour. Place a giant, nonstick skillet over medium heat. When hot, add remaining olive oil. Brown coated eggplant slices on each side, turning only one time. Drain on paper towels. Do this in batches.

Bake eggplant mozzarella, uncovered, for 30 minutes. Let rest for ten minutes before serving.

Yield: 8 to ten servings

Mustard & Cheese Bread

Prep Time: 15 minutes

Cook Time: twenty minutes

Total Time: 35 minutes

Ingredients:

one (1/4 ounce) package active dried yeast (about one Tablespoon)
1-1/4 cups warm water (110 F/45C)
1-3/4 cups rye flour
two cups bread flour
one teaspoon salt
one Tablespoon vegetable oil
6 Tablespoons whole-grain mustard
1-1/2 cups (6 ounces) shredded Emmenthaler cheese
three Tablespoons chopped parsley
one teaspoon black mustard seeds

Preparation:

Preheat oven to 425 degrees F. (220 degrees C.).


Dissolve yeast in 1/4 cup of the water; let stand five minutes until frothy. Put flours & salt in to a large bowl; make a well in the middle. Add yeast mixture, remaining water & oil & mix to a soft dough.

Knead on a lightly floured surface about five minutes or until smooth & elastic. Put in to a neat bowl, cover with a damp cloth & let rise in a warm place 1-1/2 to two hours or until doubled in size.

Punch down dough. Knead dough two minutes, then roll in to a 12-inch square. Spread with mustard, then sprinkle with cheese & parsley.

Roll up like a jellyroll & place, seam side down, on a floured baking sheet; brush with water & sprinkle with mustard seeds.

Bake ten minutes; reduce temperature to 400 degrees F. (205 degrees C.) & bake twenty minutes or until bread sounds hollow when tapped underneath. Icy on a wire rack.

Variation: Use one cup light beer in lieu of one cup of the water.

Yield: one loaf

Potato Saffron Omelet

Cook Time: 45 minutes

Prep Time: 15 minutes

Total Time: one hour

Ingredients:

two giant onions, chopped fine
five Tablespoons olive oil
three russet (baking) potatoes (about 1-1/2 pounds)
1/4 teaspoon saffron threads
1/4 cup chicken broth
6 giant eggs
1/2 cup thinly sliced scallion greens

Preparation:


In a 12-inch non-stick skillet cook onions in two tablespoons oil over moderate heat, stirring occasionally, until golden, about twenty minutes. Transfer onions to a bowl & chilled.

While onions are cooking, peel potatoes & cut in to 1/2-inch cubes. In a saucepan of boiling salted water cook potatoes until  tender, about 8 minutes, & drain well in a colander. Chilled potatoes & add to onions. Onion & potato mixture may be made one day ahead & chilled, covered.

Crumble saffron threads in to a small metal bowl. In a small saucepan heat broth until hot & pour over saffron. Let mixture stand until softened, about five minutes.

In a giant bowl whisk together eggs, scallion greens, saffron mixture, & salt & pepper to taste & stir in onion & potato mixture.

In skillet heat remaining three tablespoons oil over moderately high heat until hot but not smoking & add egg mixture, spreading potatoes evenly. Reduce heat to moderate & cook omelet, stirring occasionally, until eggs start to set, about one minute. Shift skillet so that fourth of omelet is directly over middle of burner & cook one minute. Shift skillet three more times, cooking remaining fourths in same manner. Middle skillet & cook omelet over low heat until  set, about four minutes more.

Slide omelet, bottom side down, onto a baking sheet & invert omelet back in to skillet. Cook other side of omelet until golden, about four minutes. Slide omelet onto a platter & chilled to room temperature. Omelet may be made one day ahead & chilled, covered. Bring omelet to room temperature before serving.

Cut omelet in to wedges.

Yield: 8 to ten servings as part of a tapas buffet

Meatloaf With Chili Sauce Topping

Prep Time: twenty minutes

Cook Time: 55 minutes

Total Time: one hour, 25 minutes

Resting Time:: ten minutes

Ingredients:

1/3 cup and two Tablespoons chili sauce, divided use
one egg white
one Tablespoon Worcestershire sauce
3/4 cup quick-cooking oats
3/4 cup finely chopped onion
two garlic cloves, minced
one teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef

Preparation:

In a immense bowl, merge 1/3 cup chili sauce, egg white, Worcestershire sauce, oats, onion, garlic, thyme, salt, & pepper. Crumble beef over mixture & mix well.

Shape in to a 9-inch x 4-inch loaf. Place in an 11-inch x 7-inch baking dish coated with cooking spray.

Bake, uncovered, at 350 F. for 50 minutes. Brush with remaining chili sauce. Bake five to ten minutes longer or until a meat thermometer reads 160 F. Let stand for ten minutes before slicing.

Yield: 6 servings

Garlic Cheese Fondue

Prep Time: ten minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

one pound Swiss cheese, grated
1/2 Gruyere cheese, grated
three Tablespoons all purpose flour
one teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1-1/4 cups (about) dry white wine
three large garlic cloves, minced
one (1-pound) crusty French bread or sourdough bread, cut in to 1-1/2-inch cubes

Preparation:

Merge Swiss cheese, Gruyere cheese, flour, nutmeg, and white pepper in large bowl. Toss to coat.

Bring one cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistancy. Transfer to fondue pot.

Set fondue over candle or canned heat. Serve fondue with bread.

Yield: 8 to ten servings

Double Decker Club Sandwiches

Total Time: twenty minutes

Prep Time: twenty minutes

Ingredients:

one (8-ounce) carton sour cream
two Tablespoons prepared horseradish
two teaspoons honey mustard
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
3/4 pound thinly sliced ham
12 slices whole wheat bread
four slices Swiss cheese
8 lettuce leaves
3/4 pound thinly sliced turkey
8 slices tomato
four slices bacon
16 pitted ripe olives
16 pimiento-stuffed olives

Preparation:

Combine sour cream, horseradish, honey mustard, garlic salt, and white pepper; stir well.

Place three ounces of ham on each of four slices of bread. Top each with one teaspoon sauce, one slice Swiss cheese, a lettuce leaf, and another slice of bread. Place three ounces of turkey on each slice, and add one teaspoon sauce, lettuce leaf, two slices tomato, and one slice bacon. Top with remaining slices of bread.

Skewer a ripe olive and pimiento stuffed olive on each of 16 wooden picks. Cut each sandwich in to four triangles, and secure each quarter with a pick.

Yield: 8 servings