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.