Hearty Fried Potatoes

Ingredients

• Oil, for frying
• 4 baking potatoes, peeled and sliced
• 1/2 onion, chopped
• 3 mushrooms, cleaned and chopped
• 1/2 cup chopped tomatoes
• 1/4 cup sliced mild banana peppers
• 1 cup grated cheese blend (Monterey jack and cheddar, combined)
• Sour cream, for serving
• Salsa, for serving
• Biscuits, accompaniment, optional

Directions

Preheat the oven to broil.

Heat oil in a large skillet over medium-high heat. When oil is hot, add potatoes and onions and cook until browned. Add mushrooms, tomatoes, and peppers, stir to combine, and saute until mushrooms have softened. Transfer mixture to a sizzle or heat-proof platter and cover with cheese. Broil until cheese is melted and bubbly. Serve with sour cream, salsa, and biscuits, if desired.

Small Gherkins Recipe

Ingredients

1 quart of small cucumbers
Vinegar scalding hot
1/4 cup of table salt
2 or 3 chilli peppers
Cold water
1 tablespoon of mixed spices

Procedure

1. As soon as the cucumbers are picked, scrub them without breaking the skin and throw into cold water, in which the salt has been dissolved.
2. Let stand overnight, pour off the water, add fresh water and drain, then pack the cucumbers, peppers and spices in a sterilized jar; adjust the cover, pour in vinegar to overflow, tighten the jar and store in a dry cool place.
3. After the jar is opened, if the vinegar scums over, pour it off and replace with a new supply, scalding hot.
4. The pickles should thus keep in good condition even if the jar be opened daily.

Cheese Rolls

Ingredients

• 1 ts Garlic salt or powder
• 1/2 c Butter or margarine
• 1 tb Parsley flakes
• 1 lb Cheddar cheese,grated
• 1 ts Italian Spice upings
• 44 oz Cold water
• 5 lb Bisquick

Directions

• Step #1 preheat your trusty oven to 450 degrees.
• Step #2 Mix bisquick, water & cheese.
• Step #3 Drop by large spoonfuls onto greased baking sheet.
• Step #4 Bake for 8-10 mins.
• Step #5 After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes & italian Spice uping.
• Step #6 (Amounts will vary by the size batch you make, but a little goes a long way.
• Step #7 ) Serve hot.
• Step #8 The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire.
• Step #9 Note: For a smaller batch I usually use 2 C.
• Step #10 Bisquick, 1/2 c cold water, & 3/4 c.
• Step #11 grated cheddar which will yield about 12 biscuits.
• Step #12 You may also substitute soda water or gingerale for the water, if desired.
• Step #13 --.
• Enjoy the CHEESE ROLLS - SMALL RECIPE - RED LOBSTER recipe

Garlic Cheese Rolls

• 1 teaspoon salt
• 1 tablespoon butter or margarine
• 2 tablespoons sugar
• 2 cups all-purpose flour
• 1 tablespoon nonfat dry milk powder
• 1 1/2 teaspoons red star brand active dry yeast

3/4 cup water

Topping Small

• 1/4 cup melted butter or margarine
• 1-2 garlic cloves, Crushed
• 2 tablespoons freshly grated parmesan cheese

Directions

1. 1

   Place Dough ingrediants in bread pan, select Dough setting, and press Start.

2. 2

   When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into a 24- inch rope.

3. 3

   For small dinner rolls grease 2 8-inch cake pans. With a sharp knife, divide dough into 16 pieces. (Hint: First cut dough into 8 equal pieces, and then cut those in half.

4. 4

   For Sandwich buns. Grease 1 8-inch pan. With a sharp knife cut into 6 pieces.

5. 5

   Shape each piece into a ball and place in a prepared cake pan. In a small bowl, combine butter, garlic and cheese; pour over rolls.

6. 6

   Cover and let rise in a warm oven 30-45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn off, and place covered dough in oven to rise. Remove pan from oven before preheating.).

7. 7

   Preheat oven to 375 degrees. Bake for 10-15 minutes until Golden. Remove from oven, cut apart and serve warm.

Special Chocolate Strawberry Recipes

Chocolate and Strawberries Go Hand in Hand

These special chocolate strawberry recipes will add that "extra something" to whatever occasion you're celebrating.

It's my observation that I sometimes "shy" away from certain recipes just because of their names. "Souffle" is one of those culinary terms that will send me running in the opposite direction of the kitchen! Must have something to do with my fear of falling (no pun intended)...BUT,since launching this website, I've become a bit braver and as I scan my sources looking for new ideas, I find myself willing to take on bigger challanges.

One of the most important things I've learned from watching televised cooking shows, is that organization and preparation are key to any cooking adventure. Ever notice how organized and clean the prep areas are on TV? Well if you let "life" immitate "art" then you'll borrow from the pros and adopt some of their practices in order to attain their level of cooking success.(What?? Just a fancy way of saying "monkey see-monkey do") In other words--follow their lead.

Before you prepare a new (or any) dish, READ the entire recipe before you begin! Lay out all of the ingredients and cooking utensils beforehand. Believe me...this will cut down on the mess, meaning less clean-up time for you. Also, if you're planning to prepare a new recipe...consider a "dress rehearsal" before the curtain goes up on a really special occasion (like upcoming holidays). This will definitely cut back on stress levels. (By the way, this is also a great, and cleaner, way to teach kids how to cook).

Okay! Move over, Martha, Nigella and Jamie... we're heading toward the kitchen to try some chocolate strawberry recipes!

Enjoy!

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Chocolate Souffle

Before you begin preparing this recipe, you'll need a quart souffle dish, a wire whisk, a rubber spatula, an electric mixer, kitchen twine and some parchment paper. If you've never baked with parchment paper....you've been missing out. I never knew what it was, now I don't know how to make cookies without it!

Ingredients:

• Unsalted butter or marg for greasing your souffle dish and parchment paper
• 1/2 cup + 2 tablespoons sugar
• 1/4 cup milk
• 3 tablespoons all-purpose flour
• 4 large eggs, separated
• 2 ounces best quality bittersweet chocolate, finely chopped to equal 1/2 cup
• 1/4 cup sifted cocoa
• 1/4 teaspoon cream of tartar
• Confectioners' sugar (optional)

Instructions:

• Preheat your oven to 400 degrees F. Place your oven rack in the center of your oven
• Prepare a parchment paper collar that measures 20 inches long by 6 inches high
• Grease the sides only of your souffle dish and coat with an even layer of sugar
• Brush the top half of one side of the parchment paper collar with melted butter
• Set all of this aside
  
  

  Chocolate Strawberry Recipes

• Whisk together 1/4 cup sugar and 1/4 cup milk in a small saucepan. Bring to a boil and then remove from your heat source. Set this aside.
  
  
• In a separate (medium) bowl, whisk together 1/4 cup sugar, the flour and the egg yolks. Slowly add the hot milk/sugar mixture while you whisk constantly.
• Transfer this back to the saucepan and heat over a medium-high flame for 40 seconds, until the mixture thickens. Whisk along the sides of the saucepan to prevent scorching
• Remove from heat and add the chopped chocolate. Whisk until the chocolate melts. Now add the cocoa and whisk until it blends with the chocolate
• Transfer this to a large mixing bowl and set aside
  
  

  Chocolate Strawberry Recipes

• Using an electric mixer fitted with a whisk attachment, mix the egg whites and cream of tartar until frothy. Increase to medium speed until whites peak, then gradually add 2 tablespooons of sugar. Increase speed to high until stiff peaks form.
  
  
• Head back to your chocolate mixture and whisk gently to let steam escape. Add 1/3 of the egg white mixture and whisk to combine.
• Now, trade your whisk for a rubber spatula and gently add the remaining egg whites to the mix
• Transfer the batter into your prepared souffle dish, smoothing the top with the spatula
• Place the parchment collar around the dish and tie with kitchen twine. The collar should extend 3 inches from the top of the dish
  
  
• Bake for 10 minutes at 400 F; reduce heat to 350 degrees F and bake for 25 minutes more. DO NOT open the oven door while baking!!!!
• Serve immediately....and this is where the strawberries come in....serve topped with whipped cream or a strawberry fruit sauce. If the souffle falls....just scoop it onto dessert plates and top with vanilla ice cream. But if you succeed....you'll be ready for more chocolate strawberry recipes:)

Spicy Chicken Chili

Active Time: 10 Minutes Total Time: 40 Minutes Yield: Serves 4 Serving this spicy stew is a surefire way to please everyone at the table. Leftover turkey or chicken can be substituted for the chicken thighs. RECIPE INGREDIENTS 2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, minced 1 pound skinless chicken thighs (about 4), cut into thin strips 4 teaspoons chili powder 1 tablespoon ground cumin 2 teaspoons dried oregano 1 teaspoon salt 2 jalapeno peppers, seeds and ribs removed, chopped 1 1/2 cups canned crushed tomatoes with their juice 2 1/2 cups canned low-sodium chicken broth or homemade stock 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can) 1 2/3 cups drained and rinsed black beans (from one 15-ounce can) 1/2 teaspoon fresh-ground black pepper 1/3 cup chopped cilantro (optional)

DIRECTIONS In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro. Menu Suggestions Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

Chicken Chasseur

Active Time: 25 Minutes Total Time: 35 Minutes Yield: Serves 4 A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally hunter's chicken, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. RECIPE INGREDIENTS 1 tablespoon cooking oil 4 bone-in chicken breasts (about 2 1/4 pounds in all) 1 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1 tablespoon butter 1 onion, chopped 3/4 pound mushrooms, sliced 2 cloves garlic, minced 1 1/2 teaspoons flour 6 tablespoons dry vermouth or dry white wine 2/3 cup canned low-sodium chicken broth or homemade stock 1 cup canned crushed tomatoes, drained 1/4 teaspoon dried thyme 2 tablespoons chopped fresh parsley

DIRECTIONS In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

Lone Star Chili

Ingredients 2 lb TVP* soaked in hot water and drained 2 large onions, diced 1 green pepper, chopped 1 red bell pepper, chopped 2 cloves fresh garlic, minced 1/4 cup special chilly powder (recipe down below) 1 tbsp cumin 3 - 28 oz canned tomatoes 1 - 52 oz can kidney beans 1 - 52 oz can pinto beans 1/4 cup pineapple juice

Description This recipe is too simple to make, yet even those who eat meat cannot get enough of it! Serve with crisp whole-grain toasted 'buttered' with Jack Cheese.

Instructions 1. Put everything in the pot and cook for 20 minutes. Too simple, so tasty! Chilly Powder Substitute 2 TBSP paprika 1 TBSP dried parsley 1 tsp oregano 1 TBSP dried red/green pepper 1/2 tsp dill seed 1/2 tsp savory 1/4 tsp gf garlic powder 2 bay leaves 1 tsp cumin 1 TBSP sweet basil 1 tsp gf onion powder Blenderize until very fine.

Notes Freezes well.Recipe makes a big amount but you can freeze it into smaller serving size portions. *TVP is texturized vegetable protein, it is made from defatted-soy flour. TVP comes in small dry chips. It’s flavorless, but when you rehydrate it and season it it makes an excellent replace for ground meat. It is not the healthiest of food ingredients, because it is highly processed, but it is excellent when you are transitioning away from meat or introducing meat-eaters to a vegan cuisine.

Bread, Potato, Breakfast

Category : Bread, Potato, Breakfast
Servings : 2
Time Taken : 15-30 mins
Method

1. Boil and peel the potatoes.
2. Add salt, chilly powder, dhania powder, garam masala and coriander leaves to the potatoes.
3. Mash the potatoes and make dough.
4. Cut the bread slice into half from the middle with the knife.
5. Pour water in one piece of the bread and squeeze to take out the water.
6. Then put approximately one teaspoon of potato dough in the centre of it and then fold, closing it.
7. Do the same for making more potato surprise.
8. Heat the oil in a thick bottom pan and then add oil to shallow fry the potato surprise till it turns golden brown in colour.
9. Drizzle more oil if required.
10. Take it out of the oil and serve it hot with tomato sauce or ketchup.
11. This can be enjoyed with tea or coffee.
12. 8 bread slices will make around 16 potato surprise (by cutting the bread slice into half).

Note :
This can be deep fried too.
Many variations can be made according to the taste like reducing chillies or adding green chillies instead of red chilly powder.
Can be served with mint or tamarind chutney.

Seekh Kabab

Ingredients

Amount	Ingredients
2 lbs	Lean Meat of the Leg of Sheep or Goat
2	Eggs
1 tsp	Black Cardamom Seeds
1/2 tsp	Cinnamon Powder
1/2 tsp	Ginger Powder
1/2 tsp	Aniseed Powder
1/2 tsp	Red Chili Powder
1/2 tsp	Caraway Seeds
1 tsp	Salt
1	Medium chopped Onion
5 cloves	Chopped Garlic
1 tsp	Dry Mint Leaves
1/2 cup	Oil

Preparation

• Crush the cardamom seeds
• Cut the meat into small pieces and then chop together fine.
• While chopping, add the white and yolk of the eggs, chopped onion and garlic, all the other spices, salt and a tbsp of clarified butter.
• Go on mixing and side by side chopping, till a homogenous well blended mince is formed.
• Mount the minced meat on as many iron Skewers as may be needed. This will depend on the length of each 'kabab', and its thickness. (Usually 8" to 10" long 'kababs' of about 1" diameter are made. )
• Then roast the 'kababs' on live wood-charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an electric oven.
• The skewers should be turned often, so that the 'kababs' roast evenly on all sides, to a dark brown colour.

Chicken Tandoori

Ingredients

Amount	Ingredients
4	Chicken Drumsticks
4	Chicken Thighs
1	Diced onion
2 tbsp	Crushed Ginger
5 cloves	Crushed Garlic
2/3 cup	Plain Curd
1/4 cup	Lemon Juice
1/2 tsp	Turmeric
1 tsp	Chili Powder
1 tsp	Cumin Powder
1/4 tsp	Ground Cinnamon
1/4 tsp	Ground Cloves
2 tsp	Salt
1 tbsp	Oil
1/4 tsp	Garam Masala
1/4 tsp	Coriander
1/4 tsp	Corn Starch

Preparation

• Remove skin from chicken parts. Make deep slashes in the meat with a sharp knife.
• Mix all of the ingredients together to form a marinade. Blend it thoroughly and then pour into a leak-proof plastic bag.
• Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into the slashes. Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally.
• To cook, lift the pieces from the mariande and wipe off the excess
• Grill/broil with a hot flame for about 5 minutes per side to seal in juices, then continue to cook over a lower flame until the meat is cooked through
• Garnish with side of lettuce, sliced onion rings and lemon.

Mushroom Rice

INGREDIENTS

• 2 teaspoons butter
• 6 mushrooms, coarsely chopped
• 1 clove garlic, minced
• 1 green onion, finely chopped
• 2 cups chicken broth
• 1 cup uncooked white rice
• 1/2 teaspoon chopped fresh parsley
• salt and pepper to taste

DIRECTIONS

1. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

Dandelion Salad

INGREDIENTS (Nutrition)

• 1/2 pound torn dandelion greens
• 1/2 red onion, chopped
• 2 tomatoes, chopped
• 1/2 teaspoon dried basil
• salt and pepper to taste

DIRECTIONS

1. In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

Chicken and Green Bean Casserole

INGREDIENTS

• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves
• 2 (14.5 ounce) cans French-style green beans, drained
• 1 (10.5 ounce) can condensed cream of chicken soup
• 3/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside.
3. Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top.
4. Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.

Chicken and Noodles

INGREDIENTS (Nutrition)

• 1 (26 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3 (14.5 ounce) cans chicken broth
• 2 cups diced, cooked chicken breast meat
• 2 teaspoons onion powder
• 1 teaspoon seasoning salt
• 1/2 teaspoon garlic powder
• 2 (9 ounce) packages frozen egg noodles

DIRECTIONS

1. In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.