ALMOND -PISTACHIO ROLLS

For the pistachio dough

½ kg pistachios

1 cup sugar

1 pinches saffron

½ tsp cardamom powder

For the almond dough

1 kg almonds

1 kg sugar

For decoration

silver foil



Preparation time:20 min, Cooking time: 30 minutes
For the pistachio dough

Put the pistachios into boiling water for 4-5 minutes.

Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.

Mix the sugar in 8 to 9 tbsp of water and boil in a broad vessel until it forms a soft ball. Add the pistachios powder and allow to cool.

Warm the saffron in a small vessel, add 2 tsp of milk and rub until the saffron dissolves.

Add the saffron liquid and the cardamom powder to the pistachio dough.

Roll out the dough and make small rounds.

For the almond dough

Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 min.

Drain the almonds, remove the skin and drop into cold water so that they do not discolor.

Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 min.

How to proceed

Roll out the almond dough and cut into square pieces which exactly cover pistachio rolls.

Place a pistachio roll on an almond square piece and roll up.

Repeat with the remaining pistachio and almond squares.

Decorate with silver foil, cut into small pieces and serve.

ALMOND CAKE

Ingredients:




Pastry
1 1/2 cup flour
1/4 palm butter
4 egg yoghurts
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla extract

Filling
2/3 cup sugar
1/4 cup corn starch
1/2 tsp baking powder
1/4 palm butter
3 eggs
3/4 cup ground almonds
1 cup chopped almonds
1 pinch salt




How to make almond cake:
For the Pasty
In a food processor or in a bowl mix together all the pastry ingredients to form a soft dough.
Place this mixture in the refrigerator for 30 minutes.
Then take it out and roll it of a size 11 or 12 inches of a pie.
Line a 11 or 12 inch pie or tart pan.
Prick the base and chill for 15-20 minutes.
Preheat the oven at 375 degrees F.
For the Filling
In a pan heat 1/3 of the butter and add the chopped almonds and soughed them over medium flame till brown. Turn off the fire and let the mixture cool. In a separate pan take the remaining melted butter and add the grounded almonds and sugar and now add eggs one at a time beating nicely after each addition till the mixture is light and fluffy. In a separate bowl sift the corn starch with the baking powder and salt and then fold it into the almonds mixture. Pour this mixture into the earlier prepared base and bake for 10-12 minutes or until the batter begins to sat. Now quickly spread the chopped almonds over the top and return the pan to the oven and continue breaking for 20 minutes or until the pastry is brown.

CHOCOLATE ANGEL CAKE

Ingredients:


1/4 cup Cocoa Powder
1/4 cup Hot Water
1 1/2 cup Granulated Sugar
3/4 cup Fine Wheat Flour (Maida)
1/4 tsp Salt
12 Eggs White
1 tsp Cream of Tartar



How to make chocolate angel cake:
In a bowl mix cocoa powder and hot water and keep aside.
Preheat the oven at 350F
In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
Beat the eggs till foamy and then add cream of tartar.
Beat till the mixture forms peak.
In the egg mixture add the remaining sugar.
Now then gently add half the sifted flour.
When completely mixed add the remaining half of flour.
Now pour some of this mixture in the cocoa powder mixture and stir well.
When done pour this egg cocoa mixture back to the remaining egg flour mixture.
Mix lightly.
In an ungreased dish pour this mixture.
Bake this dish for 50 minutes or till the tooth pick comes out clean. When baked completely let it cool.
Then with the help of a knife invert it on a plate.
Serve it with fresh berries and vanilla ice cream.

CHOCOLATE CHERRY CAKE

Ingredients:


6 Eggs White
1 Chocolate Cake Mix
21 oz Cherry Pie Mix
For Frosting:
2 Eggs White
1 1/2 cup Sugar
1/4 tsp Cream of Tartar
1/3 cup Water
1 tsp Vanilla Essence



How to make chocolate cherry cake:
In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
Grease 9" X 13" pan and make a layer of flour on it.
Pour the batter into the pan.
In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
Take tthe cake out and cool it.
To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
Then place this boiler on boiling water and again beat for 7 minutes. Remove from heat and beat for 2 minutes on high speed.
Frost the cool cake with this mixture.

WALNUT PALM CAKE

Ingredients:




1 cup butter
2 tsp vanilla
3 cup sugar
3 cup flour
1 cup finely chopped walnuts
1/4 tsp salt
5 eggs
1 cup milk
1/4 tsp baking powder
1/2 cup shortening




How to make walnut palm cake:
In a bowl beat the butter and the shortening very thoroughly till the mixture is creamy.
Then add sugar 1/2 cup at a time and beat till very light.
Now add eggs one at a time beating thoroughly after each addition.
Now add 2 cups flour alternately with milk and vanilla.
Finely add 1 cup flour containing salt and baking powder.
Add in the finely chopped walnuts.
Pour this mixture in a pan which has been lightly greased and flour.
Bake this pan in cold oven on middle shelf and turn on the oven to 350 degrees F.
Let the pan baked for 1 1/4 hour and then take out the pan from the oven and let the cake cool in the pan on wire rack.

CHOCOLATE SWISS ROLL

Ingredients:




2 eggs
1 1/2 oz. flour
2 oz. castor sugar
1 tspful baking powder
1 tblspful warm water
1oz. grated sweetened chocolate




How to make chocolate swiss roll:
Grease a swiss roll tin, line with greaseproof paper and then grease the paper well.
Separate the whites from the yolks of the eggs.
Beat the yolks and the sugar together until the mixture is creamy.
Then add the warm water, and immediately after that the chocolate.
Whisk the whites stiffly, and add alternately with the sieved flour and baking powder, folding them in lightly.
Put the mixture in the tin and bake in hot oven for about 12 minutes.
Turn out on to a piece of greaseproof paper well sprinkled with icing sugar, trim the edges and roll it up.
Then put it on a rack to cool

PISTA SANDESH RECIPE

Ingredients:


225 gms Paneer
150 gms sugar
1 tbsp rose water
1/2 tsp green cardamom seeds (ground)
10 Pista (pistachios thinly sliced and crushed)


How to make sandesh:
Combine the sugar and paneer and mix well.
Place the mixture over the heat and stir constantly to avoid lumps.
When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times.
Place the cardamom and pistachios in two separate plates.
Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.
Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.
Serve cold sandesh.

MALPUA RECIPE

Ingredients:


1 litre Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water


How to make malpua:
Boil the milk till it reduces to 1/2 its quantity.
Roast the rava till light brown. Add to the milk along with maida. There should be no lumps.
It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass.
Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and har
Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.

BOONDI LADOO RECIPE

Ingredients:




1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water


How to make boondi laddu:
Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
If the mixture cools balls cannot be made as the sugar crystallizes.

RICE KHEER RECIPE (Rice Pudding)

Ingredients:




1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired


How to make kheer:
Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove the rice kheer from heat and serve either warm or chilled.

PISTA KULFI RECIPE

Ingredients:


4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)


Preparation of kulfi recipe :
Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

RECIPE FOR JALEBI

Ingredients:




2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying


How to make jalebi:
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take the jalebi out of syrup and serve hot.

GULAB JAMUN RECIPE

Ingredients:


1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying


How to make gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature

GAJAR KA HALWA RECIPE

Ingredients for carrot halva:




1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar


Preparation of carrot halwa :
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Rasmalai

Ingredients:
2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
Preparation of ras malai:
Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2" squares.
Place them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

BADAM KA HALWA

Ingredients:


2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk


Direction :
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat

Fruit and Chicken Salad

Ingredients
Unlimited amounts of shredded lettuce, chopped
Cucumber and any other green salad
1 apple
1 pear
1 orange
1 kiwifruit
2 oz (50g) cooked and chopped chicken breast
2 tablespoons plain yogurt
1 tablespoon wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper

Recipe
Place the lettuce and green salad on a large dinner plate. Prepare the fruits by peeling, coring and slicing. Lay the slices in a circle on top of the salad vegetables and in the centre put the chopped chicken.

Serve with a dressing made of plain yogurt mixed with wine vinegar, garlic and seasonings.

Butter Chicken

Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped

Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.

2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.

3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.

4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.

5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.

6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.

Chicken Kuruma

Ingrediants:
Chicken - 1 kg
Sliced Onion - 3
Garlic - 2 bulbs
Coconut milk - ½ cup
Garam masala - 2 tsp
Curd - 1 cup
Cashew nuts - 30 gm
Chilly powder - 3 tsp
Salt - As required
Cream - 2 tbsp
Sliced Coriander - ½ cup


Direction:
Clean, wash Chicken and cut into big pieces.

Fry half quantity of Onion.

Make a paste of remaining Onions, Garlic, Chilly powder and Coriander leaves.

Mix the Chicken pieces with Curd, onion paste and Salt.
Marinate Chicken for 1 hour.

Heat Oil in a kadai.

Sauté Chicken lightly.

Simmer with 1 ½ cup of boiled water.

Make a mixture of Cream, Paste of Cashew nuts and Garam masala.
When the Chicken is cooked, add the mixture.

Serve hot with your favorite dish.

Chicken Fry

Ingredients:

Chicken - 1 kg
Chilly powder - 2 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Garam masala - 1 tbsp
Grinded Ginger - 1 tsp
Grinded Garlic - 1 tsp
Salt, Oil - As required
White part of egg - 3 eggs


Direction:

1. Slice Chicken in big pieces and make cuts on them.

2. Mix Chilly powder, Coriander powder, Turmeric powder, Garam masala, Grinded Ginger, Garlic and marinate for 45 minutes.

3. Heat the Oil in a Kadai.

4. Dip Chicken pieces in egg white and deep fry.

Chicken Curry

Ingredients:

Chicken - 1 kg

Coriander powder- 2 tbsp

Turmeric Powder - ½ tsp

Chilly powder - 2 tbsp

Garam masala - 1 tbsp

Tomatoes - 3

Ginger - 1 piece

Garlic - 5 cloves

Green chilly- 5

Shallot - 100 grm

Onion - 2

Curry leaves - 3 stem

Salt - As required

Oil - ½ cup


Direction:

1. Wash and cut Chicken into pieces.

2. Heat Coconut oil in a Pan or Kadai and splutter Mustard seeds.

3. Add sliced Onion, Green chilly, Ginger, Curry leaves, Shallot, Garlic and fry.

4. Add Coriander powder, Turmeric powder, Chilly powder, Garam masala and fry for a 2 or 3 minutes.

5. Add chopped tomatoes and sauté well.

6. Place the Chicken pieces with Salt and water.

7. Cover the pan, simmer gently and stir occasionally.

8. When the chicken pieces are fully done and gravy becomes thick, remove from fire.

Chicken Stew

Ingredients:

1. Chicken 1 kg
2. Onion (Cut lengthwise) 1 cup
3. Potato 3
4. Garlic (chopped) 1 dessertspoon
5. Ginger (chopped) 1 desertspoon

6. Coconut milk
1st milk 1 cup
2nd milk 2 cup

7. Vinegar 2 desertspoon
8. Cardamom 3
9. Clove 6
10. Cinnamon 1
11. Oil 2 desertspoon
12. Salt As required
13. Pepper powder 1 tablespoon
14. Green chilly (slit in half) 6
15. Curry leaves 1 stem

Direction.
Wash and clean the chicken pieces.

Peel the potatoes and cut in small pieces.

Heat oil in a pan, add onion, garlic, ginger and green chilly and sauté well.

Add cardamom, clove, and cinnamon and sauté.

Add pepper powder and curry leaves and sauté for 2-3 minutes.

Now add the chicken pieces, salt and vinegar and mix thoroughly.

Add the 2nd milk and cook.

When the chicken pieces are half done, add the potatoes, mix well and cook.

When chicken and potatoes pieces are done, add the 1st milk.

When it begins to boil, remove from fire.

Chocolate Buttercream

INGREDIENTS (Nutrition)
12 (1 ounce) squares bittersweet chocolate
2 cups unsalted butter
1 pinch salt
2 eggs
4 cups confectioners' sugar
1 teaspoon vanilla extract



DIRECTIONS
Melt the bittersweet chocolate, and allow to cool slightly.
Place the butter or margarine, salt, and vanilla in a mixing bowl. Beat with a mixer until very light and airy, about 4 minutes. Add the powdered sugar a little at a time while beating on low speed. Mix well, and beat on medium speed for about 4 minutes. Add the eggs one at a time, and beat for 5 minutes more. Add the melted chocolate, and beat 4 minutes.

Best-Ever Chocolate Cake

INGREDIENTS
3 cups all-purpose flour
2 cups sugar
6 tablespoons baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 teaspoons white vinegar
2 teaspoons vanilla extract
FLUFFY CHOCOLATE FROSTING:
1 cup cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) carton frozen whipped topping, thawed
DIRECTIONS
In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers

Macadamia Nut Chocolate Chip Cookies

INGREDIENTS (Nutrition)
1/2 cup butter, softened
1/3 cup packed dark brown sugar
1/3 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/8 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup macadamia nuts, chopped
1 1/4 cups semisweet chocolate chips
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks

Mocha Chocolate Cookies

INGREDIENTS (Nutrition)
2 cups semisweet chocolate chips, divided
2 tablespoons boiling water
2 tablespoons instant coffee powder
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Melt 1/2 cup chocolate chips in microwave or double-boiler, stirring occasionally until smooth. Cool to room temperature. In a small bowl, dissolve instant coffee in boiling water; set aside.
In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in egg, coffee, and melted chocolate. Combine flour, baking soda, and salt; mix into batter. Stir in the remaining chocolate chips and walnuts. Drop dough by heaping teaspoons onto ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven. Allow to stand 2 to 3 minutes on the cookie sheets before transferring to wire racks to cool completely.

Strawberry Refrigerator Cake

INGREDIENTS (Nutrition)
1 (18.25 ounce) package strawberry cake mix
2 (10 ounce) packages frozen strawberries
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed
1 pint fresh strawberries

DIRECTIONS
Prepare cake mix as directed on package. Allow to cool. Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Refrigerate for at least 4 hours.
Arrange fresh strawberries decoratively on top of cake and serve.

Minute Chicken BLT Salad

1. Ingredients8 cups torn romaine lettuce
3 cups sliced cooked chicken breast
2 cups cherry tomatoes, halved
1/2 cup sliced red onions
1 cup KRAFT Natural Sharp Cheddar Cheese Crumbles, divided
1/4 cup KRAFT Ranch Dressing with Bacon
2 slices OSCAR MAYER Ready to Serve Bacon, crumbled

2. Cooking Directions
Toss lettuce, chicken, tomatoes, onions and 1/2 cup of the cheese in large bowl.
Add dressing; mix lightly.
Top with remaining 1/2 cup cheese and the bacon.
Yield: 4 servings

Seekh Kabab

Ingredients

- 1 kg minced beef meat fresh
- 4 -5 spring onion
- 3 -4 green chili
- 3 tbs. fresh coriander leaves chopped.
- 1 tsp. red chili powder
- 2 tsp. dry pomegranate seeds (anar dana) crushed.
- 2 tbs. coriander seeds crushed.
- 2 tsp. chat masala
- 2 tsp. garam masala
- 2 tsp. salt
DIRECTION
1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste.
2. Finely chop green chilies.
3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat.
4. Keep minced meat for couple of hours in the refrigerator.
5. Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire.
6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire.
7. Grill till brown on all side. Make sure to turn each side every now and then.

Behari Kabab

Ingredients:
Beef (Bada Gosht) fillet pieces 1 kilogram
Onions (Pyaaz) fried and crushed 1 small
Yogurt (Dahee) 1/2 cup
Green Chillies (Hari Mirch) ground to paste 4 count
Oil (Tayl) 1/2 cup
Ginger Powder paste 1/2 teaspoon
Garlic Powder 1/2 paste teaspoon
Garam Masala 1 teaspoon
Chilli Powder powder 1 teaspoon
Coriandar Powder (Hara Dhaniya) 1 teaspoon
Salt 1 teaspoon
/var/www/hin Seed Powder (Sufaid Zeera) 1 teaspoon
Black Pepper Powder powder 1/2 teaspoon
Poppy seeds (Khash Khash) 1 teaspoon
Meat Tenderizer 1 teaspoon
Baisan (Baisan) 1 tablespoon

Method:

1-Mix all the ingredients and marinade for 4-5 hours.
2-Put the meat on skewers and Bar.B.Q. on coal, occasionally basting the meat with oil.

10 Minute (Fat-Free) Veggie Soup for One

Ingredients
2 cups water
2 knorr vegetable bouillon cubes
1 carrot, peeled & thinly sliced
2 stalks celery, thinly sliced
1/4 white onion, chopped
1/2 cup chopped cabbage
Directions
1Put all ingredients in a saucepan and simmer until veggies are tender.

10 Minute ..quick and Easy Chocolate Brownie Pudding Cake

Ingredients
1 cup sugar
2/3 cup flour
2/3 cup cocoa
1/4 teaspoon salt
1 teaspoon baking powder
3 eggs
2 tablespoons melted butter
1 teaspoon vanilla
1/2 cup boiling water, with
3 tablespoons sugar, added
Directions
1Boil water with 3 tbsp of sugar and set aside.
2Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.
3Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.
4Spread mixture evenly into the buttered pan.
5Very slowly pour water into the center of the mixture and do not stir!
6Cover well, with plastic wrap or lid.
7Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.
8Sprinkle with powdered sugar and serve with your favorite toppings.
9Enjoy!

Chocolate Milkshake

Ingredients
1 pint vanilla ice cream
2 tablespoons malt drink powder
1/3 cup whole milk
2 tablespoons chocolate syrup
1/3 cup chocolate sandwich style cookies (optional)
Directions
1Just add all ingredients to the blender except the cookies and mix for about 30 seconds.
2Next, add the (broken up) cookies to the ice cream and blend for an extra 20 seconds.
3Pour into 2 glasses and serve.

Strawberry Banana Shakes

INGREDIENTS
1/4 cup milk
1 cup strawberry ice cream
1 medium firm banana, sliced
Whipped cream and two fresh strawberries (optional)
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DIRECTIONS
Place milk, ice cream and banana in a blender; cover and process until smooth. Pour into glasses. Serve immediately. Garnish with whipped cream and a strawberry if desired.

Apple Crisp

Ingredients
8 apples or peaches, peeled
1 1/2 cups brown sugar
1 cup flour
1 cup oats
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup cold butter
Directions
1Heat oven to 375°F.
2Lightly grease a 13x9 glass pan.
3Cut fruit into slices (removing pit or seeds) and layer in bottom of pan.
4Mix dry ingredients in a medium sized bowl and then cut in butter with a pastry cutter (cut until crumbly).
5Sprinkle mixture over fruit.
6Bake for 30-35 minutes.
7Top should be browned.
8Serve with ice cream or whipped cream.

Ww Mini Chocolate Chip Cookies

Ingredients
2 tablespoons butter, softened
2 teaspoons canola oil
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1/8 teaspoon table salt
1 large egg white
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3 ounces semisweet chocolate
Directions
1Preheat oven to 375*.
2In medium bowl, cream butter, oil and brown sugar together.
3Add vanilla, salt and egg white.
4Mix thoroughly.
5Mix flour and baking soda and add to creamed mixture.
6Mix well.
7Add chocolate chips and stir to distribute evenly.
8Drop by rounded half teaspoons of dough on a nonstick baking sheet.
9Bake cookies for 4-6 minutes.
10Cool on a wire rack.
11Yields 2 cookies per serving.

Pan Fudge Cake

Ingredients
1 1/2 cups sugar
1/2 cup cocoa
1 1/2 teaspoons baking soda
2 cups flour
3/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 1/2 cups water
1 1/2 teaspoons vinegar
Directions
1Preheat oven to 350 degrees.
2In an ungreased 9 x 13 pan- yes UNgreased, sift all dry ingredients.
3Add the liquids and stir just until blended.
4Bake for 25 minutes.
5Frost with your favorite frosting, cake is extremely moist so care must be taken that you don't tear up the top of the cake.

Gramma's Hamburger Hotdish

Ingredients
1 lb ground chuck
5 medium potatoes, peeled
1 large yellow onion
2 large carrots
2 stalks celery
2 tablespoons uncooked rice
1/8 teaspoon oregano
1 tablespoon sugar (optional)
1 (15 ounce) can tomato sauce (or 1 8oz can with one can of water)
salt and pepper
Directions
1Brown ground chuck, drain grease and set aside.
2Cut up vegetables - thinly slice the potatoes (make sure they are evenly sliced so that they cook evenly) dice the onion, and cut up carrot and celery.
3In a large bowl mix together the beef, vegetables and tomato sauce, rice and sugar.
4Pour all the ingredients into a 9 x 13 inch glass casserole. Cover with tin foil and bake for about an hour in a 350 degree oven - or until the vegetables are done.

Veggie Omelet

Ingredients
6 egg whites
2 veggie burgers (whatever your preference, I personally like Morning Star)
1 teaspoon minced onion
1 teaspoon mccormick's roasted garlic and herb seasoning (it's not necessary to use it but I prefer it and it's delicious!)
1/2 chopped tomato
1/2 white potato
1/8 cup vegetable oil
1/2 cup soy cheese
1/8 cup breadcrumbs
Directions
1Prepare your veggie burger however you like it (microwave it, bake it, sautee it) and then cut it into small squares.
2Turn the oven to low broil to let it warm up.
3Take your 1/2 a white potato and chop it up in small chuncks. Put it into a pan and dress it with about half the cup of vegetable or olive oil. Sprinkle half of the breadcrumbs on the potatoes. Sprinkle half of the soy cheese on top and stick it in the oven for about 7 minutes.
4When they are done, take them out to let them cool while you start the eggs.
5Prepare a pan with the rest of the vegetable/olive oil (you may use a little less).
6Scramble all of the egg whites in a bowl. Add the minced onion, roasted garlic and herb seasoning, and chopped tomato.
7When you start to see the ends become a solid while, add the chopped veggie burger, chopped potato bake, the rest of the breadcrumbs, and the rest of the soy cheese to the omlet.
8When the entire eggs white omlet looks solid white, using a spatula, flip it ontop of itself to make your omlet.
9Take your omlet out of the pan (and make sure everythings off).
10If you wish, add a few more totmatoes on top or ketchup or whatever other condiment you would like to dress it up. Enjoy this delicious and healthy breakfast meal!

Savory Baked Potatoes

Ingredients
4 large potatoes
4 teaspoons kosher salt
4 teaspoons extra virgin olive oil
Directions
1Preheat the oven to 400-degrees F.
2Scrub and dry the potatoes.
3Use a fork to poke each potato a half dozen places about 1/2" deep -- this will prevent them from blowing up in the oven which can happen sometimes!
4Rub each potato all over with olive oil and lay them out on a baking pan. Then sprinkle the kosher salt over them and rub it all over each potato. Not all of it will cling to the potato but that's okay.
5Bake the potatoes on the baking pan on the lower-middle oven rack for one hour and then check one for tenderness by inserting a sharp knife into the center. It should insert very easily and smooth. If you hit a solid center, give them 10 more minutes and check them again.
6After the potatoes come out of the oven, you can brush off as much of the salt as you wish (I leave it on and that way I don't have to salt my potato.).
7Top the potatoes with any or all of the following condiments unless you prefer it vegetarian-style: crisp and crumbled bacon, butter, sour cream and chives, sharp cheddar cheese. (Vegetarians may want to sprinkle on a little Mrs. Dash garlic blend seasoning.).

Potato, Carrot and Parsnip Soup

Ingredients
1/4 cup butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
2 (14 1/2 ounce) cans low sodium chicken broth or vegetable broth (or more, to taste)
3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups milk or half-and-half
1/8-1/4 cup sherry wine(could also try dry white wine)
Directions
1Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
2Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
3Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

Chocolate Dream Cake

INGREDIENTS

1 1/4 cups water1 package non-dairy topping mix (dry)1 (18.25-ounce) package chocolate cake mix large eggs1/4 cup vegetable oil1 (3.5-ounce) package vanilla pudding mix

DIRECTION

1. In a bowl beat water, non-dairy topping mix (dry), chocolate cake mix, eggs, oil, and vanilla pudding mix with an electric mixer on medium speed for 4 minutes. Pour batter into two greased and floured 8 or 9-inch baking pans.2. Bake at 375*F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pans for 10 minutes. Loosen the sides, and remove from the pans. Frost when cool.