BC: "Marriage-cement it by love and maintain it with forgiveness."
FC: Tina's Recipes & Memories
1: May this book be a useful tool ... | ...and a reminder how much we love you both!
2: TABLE OF CONTENTS | Recipe for a happy marriage Vaghareli khichdi Egg Salad Soupy Macaroni White Beans Mint Chocolate Chip Cookies Tiramisu Tortilla Pinwheels Golden Garlic Bread Stuffed Shells Florentine Hot Artichoke Spinach Dip Mexican Lasagna Recipe Somi's Bell Pepper Tortellini Soup Bread Salad With Feta Parmesan Crusted Chicken w/ Fettuccine Alfredo Vegetable Dip Spicy Cajun Alfredo Sauce | Oreo Balls Keemo Chicken Wings Turkey Vindaloo Mini Links Chicken Tikka Masala Sabudana (Sago) Khichidi Homemade Pizza Chicken Puff Pastry Chicken Lettuce Wrap Baked Spaghetti Pizza Southwestern Veggie Chili Stuffed Bell Peppers
3: RECIPE FOR A HAPPY MARRIAGE 1 cup of consideration 2 cupfuls praise 1 reasonable budget 2 cupfuls of flattery carefully concealed 2 cupfuls milk of human kindness 1 gallon faith in God and each other A generous dash of cooperation 3 teaspoons of pure extract of "I am sorry" Children (more or less, to taste) 1 cup of confidence and encouragement 1 large or several small hobbies 1 cup of blindness to each others faults 1 cup of courtesy 1 small pinch of in-laws 1 cup of contentment Flavor with frequent portions of recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper, or criticism. Sweeten well with generous portions of love and keep warm with a steady flame of devotion. Never serve with a cold shoulder or a hot tongue.
4: Vaghareli khichdi from: Dad Ingredients: 1/2 cup tuwer dal or moong dal 1 cup rice Long Grain 1/2 cup green peas 1 small potato cut into cubes 1 tea spoon salt 1 bunch Cilantro 1 small Eggplant Diced into small cubes 1 medium size onion, chopped Masala: 1 tablespoon ground chiliess 1 tablespoon ginger paste 2 inch cinnamon piece broken into smaller bits 4 cloves 1/2 teaspoon mustard seeds 1/4 teaspoon turmeric 1 Tablespoon Garlic- minced Oil | Wash rice and tuwer dal in running water. Soak in water and keep aside separate for at least 20 minutes. In a big pot, heat Water and add dal... Boil until dal is completely soft Add the diced eggplant and onions (tooriya optional) Add turmeric salt, ginger paste, garlic and ground green chilies Let the vegetables cook until they are semi cooked Add the peas and potatoes Add the rice with water. Cook at medium heat Let the khichidi cook until the rice is semi cooked. Add a little oil to the khichidi Let the rice cook until it is done. Stir regularly to avoid sticking. In small pot heat oil, add cloves and cinnamon then add 1 tablespoon of mustard seeds and let them pop Add asafetida and pour the mixture in the rice pot. Stir well. Add chopped cilantro to garnish. Enjoy!
5: Egg Salad | From: Dad | Ingredient 6 Large Hardboiled Eggs, Peeled & Coarsely 3 tablespoons celery, finely chopped 1 tablespoon red onion finely chopped 1 tablespoon parsley, chopped 2 tablespoons pimento-stuffed green olives, chopped 1/3 cup mayonnaise 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper | Direction Combine chopped eggs, celery, onion, parsley and olives in a bowl. Mix in mayonnaise and mustard. Season with salt and pepper.
6: Soupy Macaroni from: Mom Ingredients 4 cups noodles (combine small shells, small macaroni, and spaghetti) 1 small diced bell pepper 1 small diced onion 1 can corn 1 can baked beans 2 fresh large ripe tomatoes Curry leaves (optional) 1 Jar spaghetti sauce Jalapeños to taste Garlic to taste Salt to taste Cumin to taste Red pepper to taste Mozzarella or cheddar cheese Oil | Directions: Boil noodles till done. Drain Sauté peppers, onions till slightly cooked Add tomatoes, cook till becomes soupy Add remaining ingredients, except cheese. Add Spaghetti sauce and 1 cup water Cook 15 for minutes on medium heat. Add noodles to sauce. Serve with shredded cheese on top.
7: White Beans | From: Mom | Ingredients | White Navy Beans 3 Large Tomatoes Garlic Ginger Green Marchu Red Marchu Salt Sugar Ajmo Rye Oil | Directions Soak 1 cup of beans overnight in hot water. Put beans in pressure cooker for 3-4 whistles. Puree tomatoes in a blender. Heat oil in a pot, add Ajmo & Rye. Add puree tomatoes to the pot. Cook for 15-20 minutes, until color changes. Add all spices to taste. Add Beans May have to add water to make soup thinner. Let simmer on medium heat for 20-30 minutes.
8: Mint Chocolate Chip Cookies | Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1/4 to 1/2 teaspoon mint extract 6 to 8 drops green food color 1 egg 1 cup creme de menthe baking chips 1 cup semisweet chocolate chunks | From: Rena Patel | Directions Heat oven to 350F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
10: Tiramisu | Prep: 20 min. + chilling Yield: 6 Servings Ingredients 2 cups cold milk 1 package (3.4 ounces) instant vanilla pudding mix 1 cup heavy whipping cream 3 tablespoons confectioners' sugar 18 ladyfingers, split 2-1/2 teaspoons instant coffee granules 1/2 cup boiling water 1 tablespoon baking cocoa Directions In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate. Arrange half of the ladyfingers cut side up in an 11-in. x 7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving. Yield: 6 servings. | From Bhartifoi
11: Tortilla Pinwheels | From Bhartifoi | Directions In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired. Yield: about 4 dozen. | Prep: 20 min. + chilling Yield: 16 Servings Ingredients 1 cup (8 ounces) sour cream 1 package (8 ounces) cream cheese, softened 1 can (4-1/4 ounces) chopped ripe olives 1 can (4 ounces) chopped green chilies, well drained 1 cup (4 ounces) shredded cheddar cheese 1/2 cup chopped green onions Garlic powder to taste Seasoned salt to taste 5 flour tortillas (10 inches), room temperature Fresh parsley for garnish Salsa
12: Directions In a small bowl, beat butter and mayonnaise until blended. Stir in the cheeses, onions, Italian seasoning and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 3-5 minutes or until topping is lightly browned and bubbly. Cut into 2-in. slices. Yield: 4-6 servings | Golden Garlic Bread | From Bhartifoi | Prep/Total Time: 20 min. Yield: 4-6 Servings Ingredients 3/4 cup butter, softened 1/2 cup mayonnaise 3 cups (12 ounces) shredded cheddar cheese 1/2 cup grated Parmesan cheese 3 green onions, chopped Cut broccoli, oregano, garlic powder, red chillies 1 to 2 garlic cloves, minced 1 loaf (1 pound) French bread, cut in half lengthwise
13: Directions Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture. Place shells in a greased 13-in. x 9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350 for 30-40 minutes or until heated through. Serve with breadsticks if desired. Yield: 8-10 servings. | Stuffed Shells Florentine | Prep: 15 min. Bake: 30 min. Yield: 8-10 Servings Ingredients 2 cartons (15 ounces each) ricotta cheese 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1/2 cup grated Parmesan cheese 1/2 teaspoon salt | From Bhartifoi | 1 package (12 ounces) jumbo pasta shell 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 jar (32 ounces) spaghetti sauce Thin breadsticks, optional ALWAYS ADD GARLIC!!!!!!!!!!!!!!!!
14: Ingredients 1 small onion, finely chopped 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 package (8 ounces) fat-free cream cheese, cubed 1 cup (8 ounces) reduced-fat sour cream 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped 3/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 to 1/4 teaspoon crushed red pepper flakes 1/4 cup shredded reduced-fat cheddar cheese ADD GARLIC!!!!!!!!!!!!!!! Assorted reduced-fat melba toast or pita chips | Hot Artichoke Spinach Dip from: Bhartifoi | Directions In a large nonstick skillet coated with cooking spray, cook and stir onion until tender. Add spinach; cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and sour cream. Add artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes; cook for 1-2 minutes or until heated through. Transfer to an ungreased 1-1/2-qt. microwave-safe dish; sprinkle with cheddar cheese. Cover and microwave on high for 2-3 minutes or until cheese is melted. Serve warm with melba toast or pita chips. Yield: 18 servings.
15: Mexican Lasagna Recipe from: Bhartifoi | Ingredients 1 can (16 ounces) refried beans or black beans 1 can (4 ounces) chopped green chilies 1 envelope taco seasoning 2 tablespoons hot salsa 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided 12 ounces uncooked lasagna noodles 1 jar (16 ounces) mild salsa 2 cups water 2 cups (16 ounces) sour cream 1 can (2-1/4 ounces) sliced ripe olives, drained 3 green onions, chopped 1 medium tomato, chopped, optional GARLIC | Directions In a large skillet. Stir in the beans, chilies, taco seasoning and hot salsa. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine mild salsa and water; pour over top. Cover and bake at 350 for 1 hour or until heated through. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting . Yield: 12 servings. 20 min. Bake: 65 min. + standing
16: Somi's Bell Pepper | Ingredient Bell Pepper Salt Peanuts Ground Dhana Turmeric Red Ground Chili Oil Gram Flour | Directions Cut one bell pepper into big cubes. Add Salt, peanuts, ground dhana, turmeric, & red ground chilies. Add this mixture to the bell pepper. Heat oil and add gram flour stir well over medium heat. Add the bell pepper mixture. Stir, add oil if needed. Put in glass bowl and microwave for 2 minutes. | From: Ba
17: Tortellini Soup From: Nishabhabhi | Ingredients 1 tbsp olive oil 3/4 cup onion, finely chopped 2 cloves garlic or 1 tsp of minced garlic 1/2 tsp dried oregano 1/2 tsp dried basil 2 large fresh tomatoes, finely chopped 4 cups vegetable broth (or 4 cups water) 9 oz. tortellini, any variety (fresh or frozen) 4 cups of fresh baby spinach, loosely packed Salt and pepper to taste Grated Parmesan, for serving Yield: 3-4 servings Prep Time: 30 minutes Cook Time: 2hr 15 mins | In a large pot, heat the olive oil over medium heat then add the onion and cook until beginning to soften, approx. 5 mins. Add the garlic, stirring frequently, approx. 1 min. Mix in the tomatoes, oregano and basil and let cook down over medium heat, approx 3 mins. Add the vegetable broth/water and stir. Bring the mixture to a boil. Add the tortellini and then let everything simmer (to thicken) for approx 2 hours. Add the baby spinach and then remove the pot from heat. Add salt and pepper to taste. Serve warm with grated Parmesan. | Directions
18: Bread Salad With Feta from: Swetabhabhi Ingredients 1 pita Olive oil Salt & pepper 15 oz can of Kidney beans (drained & rinsed) 1 English cucumber chopped 1 diced shallot 1 cup fresh parsley leaves or dry 1 Tbsp lemon juice 2 Tbsp olive oil 3 Tbsp Feta cheese or more if you like | Directions Drizzle pitas with olive oil & salt. Place the pita in the toaster or broiler ( just enough to get warm). Tear into pieces and set aside.. In a salad bowl mix all the ingredients: kidney beans, shallot, cucumber, etc Add the pita and feta cheese and divided into 4 bowls. Enjoy!!!!!!
20: Directions: Preheat oven to 450F. Pat the chicken pieces dry with paper towels. In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top. | 1 clove garlic, minced 1 stick unsalted butter (1/2 cup or 1/4 pound), melted 1 cup dried bread crumbs 1/3 cups grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester) 2 Tbsp chopped fresh parsley | Parmesan Crusted Chicken w/ Fettuccine Alfredo Part I | from: Sonyabhabhi | Parmesan Crusted Chicken Ingredients | 1/4 teaspoon salt 1/4 teaspoons garlic salt A large pinch of Italian seasoning (herb mix) 1/8 teaspoon ground black pepper 2lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches
21: Parmesan Crusted Chicken w/ Fettuccine Alfredo Part II | Fettuccine Alfredo Ingredients | 18 ounces fresh fettuccine 1/2 cups heavy cream 1/2 cup fresh lemon juice 2 tablespoons unsalted butter 2 cups grated Parmesan | Directions Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. | 2 teaspoons grated lemon zest Pinch freshly grated Nutmeg Salt and freshly ground white pepper
22: Vegetable Dip from: Urvi Patel Ingredients: 1 package of sour cream (1lb container) 1 package of Knorr® vegetable recipe mix (1.4 ounce) Cilantro Green chili pepper Garlic Directions: Grind up vegetable recipe mix until it is a fine powder. Add to sour cream. Grind up cilantro and add to sour cream. Add garlic and green chili pepper to taste. (about 1 tablespoon each) Refrigerate for at least 6 hours for best taste and serve with chips. (taste best with plain Ruffles®)
23: Spicy Cajun Alfredo Sauce from: Urvi Patel Ingredients: All-purpose flour Cajun seasoning Cayenne pepper Crushed red pepper Garlic Milk Salt Shredded Parmesan cheese Stick of butter | Directions: Melt stick of butter over med-low heat. Once melted, slowly add in all-purpose flour. Add enough to soak up butter (about cup). Continue heating on stove until rue is golden brown. Slowly add in 2 cups of milk and heat on med-high stove. Make sure there are no rue lumps. Mixture should thicken as it heats up. If it is still too thick, add more milk until desired thickness. Add 1-2 teaspoons salt, 1 teaspoon garlic, crushed red pepper and cayenne pepper, and 1 tablespoon Cajun seasoning (add more of each ingredient if you like) Add one container of Parmesan cheese (5oz). You can leave some if you like to garnish over pasta.
24: Oreo Balls from: Bhavika Patel Ingredients: 1 bag Oreos (original...make sure they're not double stuffed, etc) 1 bar cream cheese (8 oz. softened to room temp) Almond bark/baker's chocolate (you can get white chocolate or original or both...it's up to you) Directions: If you have a food processor, just put the oreos in it and grind them up really finely. If not, separate the cookies and cream...put the cookie pieces in a zip lock bag and crunch them up into really small pieces. Then with a mixer, combine the cookie cream and cream cheese. Then mix in the cookie crumbs. Once mixed, roll the "goo" into small balls, place them on a cookie sheet, and put them in the freezer for about an hour. Melt your chocolate, which is easier done in the microwave. Drop the balls into the chocolate and spoon them out onto wax paper. (Some people stick toothpicks into the balls and dip them that way, but I've never had much luck...it is an option, though.) Once the chocolate hardens a bit, I melt a little bit of the opposite color chocolate and put it into a small zip lock bag. Cut a very tiny bit of the corner off the bag and use it to drizzle the decorative chocolate over the top.
26: Veg | Keemo | From: Punam Patson | Directions Cook turkey in another pot and keep mashing as it cooks to mince into small pieces. Sauté the onions with olive oil, Add tandoori powder, salt, giru, and dhana. to the sauté onions. Once turkey is cooked add in with sauté, add lime juice and chopped cilantro Add in sliced mushrooms and sliced boiled eggs into kheemo Mix all together and add in anything else you might feel is missing Keep pots covered at all times so gravy doesn't dry up | Ingredients 1-1/2 lbs Ground turkey or ground chicken 1 can of Hormel turkey chili with beans 1 cup of onions 1-2 spoon of olive oil 1-2 spoon tandoori powder Salt to taste Giru 1-2 spoons of dhana (dry) Lime juice 1/2 cup chopped cilantro Mushrooms Boiled eggs Sliced
27: Chicken Wings Ingredients 40-50 frozen Chicken Wing (Tyson brand) 1 packet of SHAN tandoori bbq mix 1 packet of SHAN chicken masala mix Yogurt (use accordingly to make the paste) Lemon/lime juice Cilantro Onion finely chopped Directions: Mix all ingredients together and try to marinate overnight so flavor soaks into wings. Cut lime into pieces to squeeze on wings. Grill wings, cut limes for garnish | Turkey Vindaloo Mini Links | From: Punam Patson | From: Punam Patson | Ingredients Hillshire Farm mini turkey links Vindaloo Paste Bell Peppers Onions Oil | Directions: Cut little slits into links. Marinate links with vindaloo paste. Sauté bell peppers and onion slices with oil Add the links to the sauté. (Usually just heat for a little bit because they are pre-cooked)
28: Chicken Tikka Masala from: Reena Patel | For the gravy 2 medium-sized onions finely chopped 6 cloves garlic chopped fine 5 pods cardamom 1 tin (400 grams approx) chopped tomatoes or 6 medium-sized fresh tomatoes 2 tbsp gharam masala 2 tsp soft brown sugar 1 cup single cream 3 tbsp almonds blanched and ground to a paste 3 tbsp vegetable/ canola/ sunflower cooking oil Salt to taste | Ingredients | Part I | For marinade 1 cup fresh yogurt (should not be sour) 1 cup finely chopped fresh coriander leaves 2 tbsp ginger paste 3 tbsp garlic paste 3-4 tbsp gharam masala 6 peppercorns/ 2 dry red chillies 3 tbsp lime/ lemon juice 1/2 tsp orange food coloring 1 kg chicken (breast or thigh) skinless and cut into 2" chunks
29: Directions: Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor. Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight. Thread the chicken onto skewers and keep ready. Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside. To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft. Now add the cardamom and the garlic. Fry for 2-3 minutes. Add the gharam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms. Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes. Add the cream and mix well. Turn off the flame. Garnish the dish with chopped coriander leaves and serve hot with Naans. | Chicken Tikka Masala | Part I
30: Ingredients: 1 cup sabudana(sago) 1/2 tsp Sugar 2 Green Chillies chopped finely 1/2 cup crushed ground nuts(coarse) 1 boiled & peeled potato 2 tsp Oil 1/4 tsp mustard Seeds 1 Pinch Hing (asafoetida) 2 tbsp grated fresh coconut Salt to taste Few coriander leaves Few curry leaves | Directions: Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs. Chop the potatoes into small cubes. Mix crushed ground nuts,sugar and salt and keep aside. Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves. Add potatoes and stir well. Mix sabudana mixture and mix gently. Mix the grated coconut and garnish with coriander leaves. Sprinkle some lemon juice over it and serve hot. | SABUDANA (SAGO) KHICHIDI | From: Pratiksha Patel
32: Ingredients Pizza Dough: two 10-12 inch pizzas 1 1/2 cups warm water (105F-115F) 1 package (2 1/4 teaspoons) of active dry yeast 3 1/2 cups bread flour (can use all-purpose crust) 2 Tbsp olive oil 2 teaspoons salt 1 teaspoon sugar Pizza Ingredients Olive oil Cornmeal (to slide the pizza onto the pizza stone) Tomato sauce (purée) Mozzarella or Parmesan cheese, shredded Feta cheese Mushrooms, thinly sliced Bell peppers, onions, pepperoni Chopped fresh basil Directions In the large bowl of a heavy duty electric mixer, add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes. | Part I | Homemade Pizza | From: Neha Patel
33: Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise. Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450F for at least 30 minutes, preferably an hour. Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes. Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza. | Homemade Pizza | Part II
34: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions. Spoon on the tomato sauce, sprinkle cheese, and place your desired toppings on the pizza. Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese. Yield: Makes 2 10-12-inch pizzas. | Homemade Pizza | Part III
36: Pepperidge Farm Puff Pastry Sheet. (Make sure to keep this out of the refrigerator 45 minutes before filling in the pastry) 1lb Ground Chicken 5 tablespoon Olive Oil 1/2 tablespoon Green Chili, mom’s frozen green chili 1 teaspoon Cumin seeds 1-1/2 Onion, Chopped | Chicken Puff Pastry | From: Priti Mistry | 1/2 Ginger Paste tablespoon 3/4 Garlic Paste tablespoon Salt To Taste (about tablespoon) 1-1/2 Tomato, chopped 1/2 Red Chili powder tablespoon 1 tablespoon Coriander powder 1/4 teaspoonTurmeric powder 1/2 Gharam masala t teaspoon 2 tablespoon Fresh Coriander leaves, chopped Lemon juiceTo Taste (about 1/2 tablespoon) | Ingredients | Directions Heat olive oil in a pan; add green chilies and sauté for half a minute. Add cumin seeds and when they begin to change color, add onions and sauté till golden brown. Add ginger paste and garlic paste and sauté for a minute. Add tomatoes and salt. Cover and cook on low heat for two to three minutes. Add red chili powder, coriander powder and turmeric powder and continue to cook for another minute. Add ground chicken, sauté for two minutes, add half a cup of water, stir and separate the ground chicken in small pieces while cooking; cover and cook on medium heat for fifteen to twenty minutes till the chicken is done, water has evaporated and oil surfaces on top. Add gharam masala powder and lemon juice and cook for a minute. Add the chopped coriander leaves once the chicken is done. | Part I
37: How to Prepare the Chicken Puffy Pastry Take a sheet and carefully cut into 4 equal sizes, almost like a rectangle (depends on how big your puff should be). Put the chicken filling on half of the sheet. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal) Put the Puffs on a cookie sheet lined with foil. Place in the pre-heated oven at 400 degrees F for 15 minutes and take the pastry out once they are golden brown Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes. Serve with chutney or ketchup. | Chicken Puff Pastry | Part II
38: Chicken Lettuce Wrap | Ingredients 1lb ground chicken breast 1/2 medium onion, minced salt & pepper, a dash of each 2 large cloves garlic, minced 1 inch nob fresh ginger, peeled & minced 1 Tablespoon sesame oil 2 1/2 Tablespoons soy sauce 1/2 Tablespoon water 1 Tablespoon natural peanut butter 1/2 Tablespoon honey 1 Tablespoons + 1 teaspoon rice vinegar 2 teaspoons chili garlic sauce (or more if you like it hotter) dash of fresh pepper 3 green onions, chopped 1/2-8oz can sliced water chestnuts, drained & chopped 1/4 cup peanuts, chopped 10-12 large outer lettuce leaves, rinsed and patted dry | Directions 1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink. 2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine 3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. 4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves. | From: Priya Mistry
39: 1 box of spaghetti 1 can of baked beans 1/2 cup Chopped red green yellow bell peppers.. 1/2 cup chopped onions 1/2 cup chopped tomato's 5-6 tbsp ketchup Salt Pepper Green chili Grated cheese | Baked Spaghetti | Ingredients | Directions | Boil spaghetti & keep it aside. Take a Pyrex oven proof dish. Layer a thin layer of spaghetti in dish..sprinkle salt..sprinkle chopped bell peppers. Add another thin layer of spaghetti. Add baked beans mixed in ketchup, chili and onions & tomato. Add rest of spaghetti (just enough to make layer) on top & last layer should be grated cheese. Sprinkle oregano or other herbs if u like. Bake at 180 for 25mins or until Cheese is golden brown!!! | From: Meeranani
40: Pizza | Ingredients 2 cups Bisquick (1 pizza) 1 Tablespoon Crush Red Pepper (can be adjusted if you like more or less) 1 Tablespoon jiru (can be adjusted if you like more or less) Pizza stone or pizza pan Roller (velan) | From: Smita Patel | Pizza Crust | Directions Mix all ingredients by hand in large mixing bowl.. Use warm water and knead into dough (Like making rotli dough) Let it sit for at least 1 hour and half to 2 hours for dough to rise. When ready preheat oven to 350 degrees Roll dough into a big pizza on stone or pan. (Thickness to your preference) Bake in oven until bottom lightly brown and not stuck on the bottom of pan Remove and top with toppings of your choice and Bake again until cheese and toppings melted (cheese bubbling) | Part I
41: Pizza | Part II | Pizza Sauce | Ingredients 1 Can Hunts tomato Sauce (1 pizza) tablespoon garlic (adjusted to taste) tablespoon green pepper chilies (murchu) (adjusted to taste) 1 teaspoon salt ( adjusted to taste) 1 tablespoon oregano (adjusted to taste) can(Hunts) water | Directions Mix all ingredients into sauce pan. Heat on medium heat until sauce bubbles.. Simmer until ready to top on pizza. Toppings of pizza are your choice. Anything can be used. | Special Smita spicy sauce | Ingredients 1 teaspoon green pepper chili 1 teaspoon garlic teaspoon lemon juice A little dash of olive oil Salt to taste | Directions Mix together and serve as an extra add on to put on pizza when ready. Careful it is spicy but it is real good!!!!!!
42: Southwestern Veggie Chili | From: Vanita Patel | 1 cup red onion 2 cloves minced garlic cup water 1 tbsp. ground cumin 1 tbsp. ground coriander 1 8 oz. jar Pace Picante sauce (medium) 1 red bell pepper 1 jalapeño | 1 14 oz. can light red kidney beans, rinsed and drained 1 11 oz. pkg frozen corn (use about half, or to taste) 1 12 oz. pkg frozen Morningstar Farms Meal Starters Grillers recipe crumbles Salt to taste Cholula hot sauce to taste | Ingredients | Directions In a covered soup pot, cook the onions and garlic in the water on high heat for about five minutes, stirring frequently. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and peppers, lower the heat, cover, and simmer for about five minutes, stirring occasionally. Add the beans, tomatoes and crumbles. Simmer for 10 minutes. Add frozen corn and season with salt and hot sauce. Continue cooking for 10 minutes. The longer the chili cooks, the better it will be. It will keep well in a slow cooker for several hours. | 1 28 oz. can of petite diced tomatoes, plus 1 14.5 oz. can petite diced tomatoes 2 15 oz. cans black beans, rinsed and drained 1 14 oz. can dark red kidney beans, rinsed and drained
43: Stuffed Bell Peppers | From: Sonya Patel | Ingredients: 2 medium bell peppers (color does not matter) shredded cheddar cheese 1/2 cup cooked basmati rice 1 small onion mushrooms favorite pasta sauce oregano garlic marchu salt olive oil Italian seasoning cilantro | Directions Pre-heat oven to 375. Boil bell peppers with water, olive oil, and oregano until the pepper turns a darker color and pepper has become slightly tender. Cook rice with salt, butter, garlic, and oregano. in a medium sauce pan sauté chopped onions, and mushrooms with oil, garlic, and Italian seasoning, once cooked add sauce, marchu, salt. Leave a bowl of sauce to the side, and when rice is done mix, rice, cheese, and sauce in the medium pan.Take the bell pepper and cut in half, take stem out. In a baking pan, line with foil, pour the sauce at the bottom of the pan covering it, place the 4 pieces of bell pepper, and stuff them with the rice. Add cheese and cilantro on top and cook for 25 minutes... when done take out of the oven and serve with sour cream!!