Stuffed Baked Papaya

Cook Time: 30 minutes

Prep Time: 15 minutes

Total Time: 45 minutes

Ingredients:

one medium onion, chopped
one clove garlic, finely chopped
one pound ground beef
one (16-ounce) can whole tomatoes, drained
one jalapeno chile, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
four papayas (about 12 ounces each)
two Tablespoons Parmesan cheese, grated

Preparation:

Cut papayas lengthwise in to halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with Parmesan cheese.


Cook and stir ground beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt, and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about ten minutes.


Arrange in shallow roasting pan. Pour hot water in to pan to within one inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are tender and hot, about 30 minutes.

Yield: four servings

Cheesy Potato Pie

Ingredients:

For Pie Crust:
two 1/2 cups flour
one 1/2 teaspoons salt
3/4 cup shortening
1/2 cup ice water

For shortcrust pastry
A 10" Flan dish or Pie tin.

For the Filling :
two lbs potatoes (peeled/cut in to halves)
8 oz onions (finely chopped)
four oz cheddar cheese (grated)
one tsp of mustard
two oz margerine
salt / pepper to taste
An additional two oz cheddar cheese (grated) for topping.

Method:


Initially merge salt in the flour.
Then add shortening and rub the margerine in to the flour together with your hands, until thoroughly mixed.
Add chilled water (a tablespoon at a time is simpler) and mix together with your hands to make pastry hold together, be definite not to have it wet. Cover with clingfilm and leave to chill in the fridge for twenty mins.


Sprinkle flour lightly on a board, and roll pastry out to the thickness of half an inch.
Line a 10" pie tin and prick with a fork to permit heat to get through the pastry. Leave in a preheated oven at 180 C for ten mins.
One time pastry is slightly cooked add the filling and cover the top with grated cheese. Cook for an additional 25 mins until golden brown.
Permit to icy before cutting .Best served with boiled vegetables.

Meanwhile Boil the potatoes in salty water for 20-25 mins.
Mash them until fluffy.
In a seperate pan melt the margerine, add the finely chopped onions and cook until tender and transparent (for ten mins).
Add the grated cheese / mustard / onions and margerine to the filling and mash throughly.
Now add salt / pepper to taste.

Tip: In the event you are short of time, use prepared quality pie crusts from the supermarket. And for the filling you can use left over potatoes.

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.