Kraft-Meals-Made-Simple : Messages : 12956-12985 of 12985

here's a site that offers a fairly decent listing of frequently used Indian spices with their English names.

www.cuisinecuisine.com

hope this helps you!

Meenu

On Tue, Jul 14, 2009 at 10:58 AM, mohd_zarka <mohamed.zarka@...> wrote:

I see lots of Indian recipes being exchanged. They look great. The ingredients are expressed in Indian names making it difficult for a non- Indian speaking individual like me to try them. I know it's too much to ask, but would it be possible to have some sort of glossary for most popular Indian ingredients expressed in English? Or is there a site which provides this sort of information.

Thanks in advance to who ever volunteers to attend to this request.

Reply | Forward | Messages in this Topic (2)

#12984

From: Lobo Jugvit <ljugvit@...>
Date: Tue Jul 14, 2009 8:03 pm
Subject: Re: Re: cooking question

ljugvit

Offline

HI David, try n experiment this by adding a drop or two of water into the salt moisten it a bit n then add to the oil then u will observe it start disolving, the reason is the iodise salt are dehydrated all the moister are taken out with the result it stays as the same in oil i will give u an example when u r cooking u add oil first heat it n then the other ingrident season it with little or lots of salt after stirring it do the salt stay as solid can u find any of it, here it is the other ingrident consist of moister which help in dissolving the salt

--- On Tue, 7/14/09, David R <dwratler@...> wrote:

From: David R <dwratler@...>
Subject: [Kraft-Meals-Made-Simple] Re: cooking question
To: Kraft-Meals-Made-Simple@yahoogroups.com
Date: Tuesday, July 14, 2009, 2:59 PM

Hi...salts of most any kind are not soluable in oil but are soluable in most other liquids due to their chemical makeup....best regards...David

--- In Kraft-Meals- Made-Simple@ yahoogroups. com, Lobo Jugvit <ljugvit@... > wrote:
>
> Could any one tell why do iodies salt do not dissolve in oil at any form of temperature the oil is at.
>

#12983

From: "meilena_h" <meilena_h@...>
Date: Tue Jul 14, 2009 4:29 pm
Subject: Kraft Group Closing Wednesday...

meilena_h

Offline

Hi,

On July 15^th, 2009, we're movingall our great content to KraftFoods.com,where you'll be able to get everything you love from the Kraft Meals MadeSimple group, plus a lot more! See you there!

Some of our great additional features include:

Recipe Database- browse thousands of delicious and simple recipes

Recipe Box- save all your favorites

Message Boards- continue the conversation with people who share the same passion foreasy and delicious cooking

So make the move with us and become a member atKraftFoods.com. It's easy, free, and you'll be exactly where you want=tobe.

Join now at Kraftfoods.com

#12982

From: "smokeyjoe859" <smokeyjoe859@...>
Date: Tue Jul 14, 2009 4:22 pm
Subject: Re: Mexican spices/Taco Seasoning

smokeyjoe859

Offline

Here's a few I like.

Copycat Lawry's Taco Seasoning

Makes 12 tacos

1 1/4 tsp Chili Powder
1 tsp Paprika
1 tsp Salt
3/4 tsp Dried Minced Onion
1/2 tsp Cumin
1/4 tsp Cayenne pepper
1/4 tsp Garlic powder
1/4 tsp Sugar
1/8 tsp Ground oregano
1 tbsp Flour

Combine all of these dry ingredients in a small bowl. Store in an airtight
container.

To prepare the meat filling for tacos preheat a large skillet. Brown 1 pound
ground beef; drain the fat. Add your Taco Seasoning that you prepared previously
and 2/3 cup water to the beef; mix thoroughly. Bring to a boil, then reduce heat
to low and cook, uncovered, about 10 minutes, stirring occasionally.

Serve taco filling with warmed taco shells or tortillas. Top with shredded
lettuce, grated cheddar cheese and chopped tomato or fresh salsa.

Article printed from The Secret Recipe Blog: http://www.recipesecrets.net/blog
URL to article:
http://www.recipesecrets.net/blog/recipes/copycat-lawrys-taco-seasoning/
Posted By ChefTom

Homemade Taco Seasoning Mix

Makes: 1/2 cup

3 tbsp Chili Powder
5 tsp Paprika
4 1/2 tsp Cumin
3 tsp Onion Powder
2 1/2 tsp Garlic Powder
1/8 tsp Cayenne Pepper

In storage container with tight-fitting lid, combine all ingredients; mix well.
Seal tightly. Store in cool, dry place for up to 6 months.

Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix.

From Robbie Shelton's Database

Seven teaspoons mix contains 90mg Sodium.

Taco Seasoning

Prep Time: 1 Minute
Ready In: 1 Minute
Yields: 10 servings

1 tbsp Chili Powder
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Crushed Red Pepper Flakes
1/4 tsp Dried Oregano
1/2 tsp Paprika
1 1/2 tsp Ground Cumin
1/2 tsp Sea Salt
1 tsp Black Pepper
1/2 tbsp Flour

In a small bowl, mix together chili powder, garlic powder, onion powder, red
pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight
container.

Brown ground beef; drain the fat. Return to pan. Stir in 1/2 cup of hot water
and 3 tbsp of seasoning per pound of meat. Simmer to desired consistency
stirring frequently.

Allrecipes.com
Submitted by: BILL ECHOLS

Smokey

--- In Kraft-Meals-Made-Simple@yahoogroups.com, "mohd_zarka" <mohamed.zarka@...>
wrote:
>
> My kids like Mexican food. I usually buy the taco and fajita seasoning.I am
intersted to know the ingredients of the spices and the measurments for home
preparation if possible.
>
> Many thanks
>

#12981

From: "rita_thakkar1967" <rita_thakkar1967@...>
Date: Tue Jul 14, 2009 1:06 pm
Subject: Kesari Jalebis with Rabdi Recipe - Indian Shahi Sweets

rita_thakkar...

Offline

Kesari Jalebis with Rabdi Recipe - Indian Shahi Sweets Recipe

Ingredients:

For Jalebis:

200 gms - plain flour (maida)
20 gms - gram flour (besan)
200 gms - sugar
few drops - yellow colour
10 to 12 strands - kesar, dissolved in 1 tbsp - warm milk
2 tbsp - milk
ghee to deep fry
a plastic easy squeeze bottle

For Rabdi:

1 cup - strawberry pulp
2 litres - full cream milk
1 tsp - rose water
1/2 tsp - strawberry essence
1/4 cup - sugar
1/4 cup - condensed milk
10 to 12 - cardamoms peeled
10 - almonds

Method Method for Jalebis:

1. Sieve 100 gms. maida and besan together.
2. Make a batter using warm water.
3. Keep aside for 24 hours.
4. Add remaining maida, food colour and saffron and more warm water if required.
5. The batter should fall easily when poured - Not too thick not too thin.
6. Keep aside.
7. Make syrup of the sugar by adding water and boiling.
8. Add the milk and all the scum to form while boiling.
9. Make one string syrup. Strain.
10. Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
11. Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
12. Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.

Method for Rabdi:

1. Fresh grind cardamom to rough powder.
2. Rub with pestle till dissolved.
3. Chop almonds into thin slivers.
4. Pour milk in a large heavy saucepan.
5. Put to boil on high. Continue boiling till half quantity is left.
6. Keep skimming off the top cream every now and then.
7. Collect and keep aside in a separate container.
8. Add sugar, stir till dissolved.
9. Add all other ingredients, including saved top cream.
10. Stir, take off fire.
11. Cool to room temperature.
12. Refrigerate till well chilled.

To Serve:

1. Pour rabdi in the serving plate.
2. Arrange jalebi over it.
3. Garnish with thin slices of strawberries and rose petals.

Rabdi:

Making Time: 1 hour (excluding cooling & chilling time)
Makes: 6 servings
Shelf-life: 1 day refrigerated

Jalebi:

Makes: 30-35 pieces
Shelf life: 2-3 Days

Source

#12980

From: uma narendar <uma_narendar@...>
Date: Tue Jul 14, 2009 11:58 am
Subject: besan burfi

uma_narendar

Offline

besan burfi

Ingrediants Directions
1 cup besan
1/4 tbsp cardamom powder
1/2 cup ghee
2 cup grated coconut
1 cup milk
to taste roasted cashew nuts
3 cup sugar
In a heavybottomed vessel or Kadai, mix all the basic ingredients together and mix well with a spoon until they are evenly mixed.
Keep the vessel ongas on low heat and keep stirring continuously.
Sugar would start melting and the mixture will become little dilute.
Keep stirring for 10-15 minutes until the mixture leave the edges of the vessel.
At this point of time you can add ghee little by little and keep stirring the mixture and add the cardamom powder as well.
Ghee is just for the flavor and for the sweet to be bit soft.
The more you add, the more it becomes soft.
The mixture should be removed when it leaves the edges of the panand at the same time slight bubbles will appear in the mixture.
Emptythe contents to a greased plate with ghee, and spread it evenly flat with a flat spoon greased with ghee.
When it is slightly cold (not fully cold), cut into desired shapes.
All the cut pieces of the sweet can be removed when it is fully cold and transfer them to a closed container

groundnut dry chuny powder

Ingrediants   Directions
1 springs curry leaves
1 cup dry coconut kopra grated
10 - 15 0 dry redchillies kashmiri
1-2 small garlic
250 grams groundnuts or peanuts
pinch hing if strong see and add
to taste jaggery
to fry oil
to taste salt
0 tamrind [ a lime sized ball ]
   clean and roast groundnuts ,garlic , dry redchillies , kopra, curry leaves , and also tamrind so it becomes easy to grind in a blender and fry hing in a little oil and then put in a mixie and store in air tight container this can be kept in a fridge also so it retains its freshness .
Recipe Tips
roast hing before adding and also the tamrind too and roast all evenly    goes well with hot rice , rice roti , chapathi, idlie and dosa

cucumber soup

Ingrediants Directions
1/2 small cabbage
2-3 number cucumbers
1 tsp lime juice
1 tsp milk
1 number onion
1 number potato
1/3 tsp salt
Wash the potato and slice it into thin pieces, with out removing the skin. chop the Onion into fine pieces. cut the cabbage into small pieces. scrape the cucumber and Slice into thin pieces.

Put the thin potato pieces into 4 cupsof boliing water, when it becomes soft, add the Onion pieces after 5 more minuits, add milk add cucumber pieces. remove from fire, And keep coverd for 5minutes. then add lime juice and salt and serve.

coconut toffee

Ingrediants Directions
1 tsp essence
2 cup grated coconut
250 grams milk
1 pinch salt
2 cup sugar
Put grated coconut,sugar, salt, milk and essenceinto a vessel. keep the vessel on low Fire. Go on stirring till the mixtuer becomes very sticky and leaves the side of the Vessel.

Smear aplate with ghee and put the mixture over it. spared evenly and let it cool.

cut into any desired shape and serve.

#12979

From: "David R" <dwratler@...>
Date: Tue Jul 14, 2009 2:59 pm
Subject: Re: cooking question

dwratler

Offline

Hi...salts of most any kind are not soluable in oil but are soluable in most
other liquids due to their chemical makeup....best regards...David


--- In Kraft-Meals-Made-Simple@yahoogroups.com, Lobo Jugvit <ljugvit@...> wrote:
>
> Could any one tell why do iodies salt do not dissolve in oil at any form of�
temperature the oil is at.
>

#12978

From: "David R" <dwratler@...>
Date: Tue Jul 14, 2009 2:55 pm
Subject: Re: Mexican spices/Taco Seasoning

dwratler

Offline

Hi...here is a collection I use and like...any homemade mix can be made with or
without salt or just adjusted to taste....best part is they dont have all the
extra chemicals and fillers the packaged stuff does....best regards...David

Homemade Taco Seasoning Mix

This is compatible to Lawry's Taco Mix. I get complements every time I make it.
Makes: 1/2 cup

Ingredients:
3 Tbsp Chili Powder
5 tsp Paprika
4 1/2 tsp Cumin
3 tsp Onion Powder
2 1/2 tsp Garlic Powder
1/8 tsp Cayenne Pepper

Method:
In storage container with tight-fitting lid, combine all ingredients; mix well.
Seal tightly. Store in cool, dry place for up to 6 months.

Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix.

================================

Lawry's Taco Seasoning

From Chef Tom:
"I never buy those seasoning packages at the store anymore. Why pay extra for
spices I already have at home? I just mix a batch together and store it in a
sealed container for whenever needed. Feel free to add a little more Cayenne for
some extra kick!"

Ingredients:
1 1/4 tsp Chili powder
1 tsp Paprika
1 tsp Salt
3/4 tsp minced onion
1/2 tsp Cumin
1/4 tsp Cayenne pepper
1/4 tsp Garlic powder
1/4 tsp Sugar
1/8 tsp Ground oregano
1 Tbsp Flour

Method:
Combine all of these dry ingredients in a small bowl. Store in an air tight
container.

Need the instructions for tacos that always comes on the back of the package???

To prepare the meat filling for tacos preheat a large skillet.
Brown 1 pound ground beef; drain the fat. Add your Taco Seasoning that you
prepared previously and 2/3 cup water to the beef; mix thoroughly. Bring to a
boil, then reduce heat to low and cook,
uncovered, about 10 minutes, stirring occasionally.

Serve taco filling with warmed taco shells or tortillas. Top with shredded
lettuce, grated cheddar cheese and chopped tomato or fresh salsa.

This recipe makes enough meat filling for 12 tacos.

Note:
For great taco's substitute tomato sauce for the water when making.

================================

Taco Seasoning

"A mixture of spices and a little cornstarch for thickening, that closely
resembles The packaged taco seasoning you might find in the store. There is no
salt in this mixture."

Ingredients:
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1/8 teaspoon cayenne pepper

Method:
In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion
powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and
shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package
of taco seasoning.

================================

Taco Seasoning 2

Ingredients:
2 Tbsp flour
2 tsp chili powder
1 tsp paprika
1 tsp salt
1/2 tsp cumin
1 tsp dried minced onion
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp sugar
1/8 tsp ground oregano

Method:
Mix all ingredients for taco seasoning and store in a sealed container unless
you are using it right away.

================================

Emeril's Southwest Seasoning

From Chef Tom: "BAM!!! It's time to kick it up a notch! ...hehe... I always
wanted to say that. This spice blend has become a staple in my kitchen, I find
myself adding it to many of my dishes for a little extra flavor and spice! Mix
it up and store it for future use."

Ingredients:
2 Tbsp chili powder
2 tsp ground cumin
2 Tbsp paprika
1 tsp black pepper
1 Tbsp ground coriander
1 tsp cayenne pepper
1 Tbsp garlic powder
1 tsp crushed red pepper
1 Tbsp salt
1 Tbsp dried oregano

Method:
Combine all ingredients thoroughly.  Store in sealed container.

================================

AB's Chili Powder

Adapted from Alton Brown

Ingredients:
3 ancho chilies
3 New Mexican or Californian chilies
3 dried Arbol chilies
2 Tbsp whole cumin seeds
2 Tbsp garlic powder
1 Tbsp dried Mexican oregano
1 tsp smoked paprika

Method:
Place chilies on a baking sheet and into a 350 degree oven. When fragrant,
remove chilies and allow to cool. Seed chilies and break into small pieces into
the bowl of a spice grinder. Grind chilies into a fine powder and move into an
airtight container.

Place cumin seeds in a cast iron skillet over medium heat. Toast until fragrant,
and then pour into the bowl of a spice grinder. Grind cumin into a fine powder
and move into the container with the chili powder.

Add the garlic powder, oregano, and paprika with the chili powder and cumin,
cover, and shake to combine. Store for up to 6 months.

================================

Homemade Chili Powder

Yields 1/3 cup

Ingredients:
4 dried hot chili peppers
3 dried ancho peppers
4 tsp cumin seed
1 tsp garlic powder
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp whole cloves

Method:
In a blender or spice mill combine ingredients and grind to a powder. Place in a
airtight container and store in a cool dry place.

Note:
For hotter chili powder increase number of hot peppers.

=================================

Homemade Chili Powder

Yes, it's copycat, but it's dirt cheap and has only 4 mg. sodium per tablespoon
Makes about 4 Tbsp

Ingredients:
2 Tbsp paprika
2 tsp oregano
1 1/4 tsp cumin
1 1/4 tsp garlic powder
1 1/4 tsp cayenne pepper
3/4 tsp onion powder

Method:
Mix'em up.

================================

Wendy's Chili Seasoning (Copycat)

Makes 3/8 cup

Ingredients
2 Tbsp red pepper flakes
1 Tbsp seasoning salt
1 Tbsp instant minced onion, very finely crushed
1 tsp dry parsley flakes, rubbed to a fine dust
1 tsp garlic powder, very finely crushed
1 envelope taco seasoning mix ("or" 7 1/2 tsp Miller's Taco Seasoning Mix)

Method:
Stir all ingredients well together and store in a bottle with tight cap.  Store
at room temperature and use within 6 months.

================================

Miller's Taco Seasoning Mix (Low Salt or Salt Free)

Kick the salt habit and still have delicious tacos! With just the bouillon it is
low salt or can be salt free if you use no salt bouillon.
Makes almost 3 cups

Ingredients:
8 tsp onion powder
8 tsp salt-free lemon pepper
6 tsp crushed dried red peppers
4 tsp cayenne pepper
4 tsp chili powder
4 tsp granulated beef bouillon
4 tsp cocoa powder
4 tsp ground cumin
2 tsp garlic powder
2 tsp cornstarch

Method:
Combine all ingredients and mix thoroughly.  Place 7 1/2 teaspoons of the
mixture in a small plastic food storage bag, eliminate as much air from the bag
as possible, and seal.  Repeat to make as many packages as desired.  Label each
package as follows: Cook 1 lb. ground beef in skillet, and drain off fat.  Add 1
package (7 1/2 teaspoons) of Miller's Taco Seasoning Mix and 1/2 to 3/4 cup
water, and bring to a boil.  Reduce heat and cook uncovered about 10 minutes,
stirring once or twice.

Dining is and always was a great artistic opportunity.
~ Frank Lloyd Wright

--- In Kraft-Meals-Made-Simple@yahoogroups.com, "mohd_zarka" <mohamed.zarka@...>
wrote:
>
> My kids like Mexican food. I usually buy the taco and fajita seasoning.I am
intersted to know the ingredients of the spices and the measurments for home
preparation if possible.
>
> Many thanks
>

#12977

From: "mohd_zarka" <mohamed.zarka@...>
Date: Tue Jul 14, 2009 5:28 am
Subject: Indian Recipes

mohd_zarka

Offline

I see lots of Indian recipes being exchanged. They look great. The ingredients are expressed in Indian names making it difficult for a non- Indian speaking individual like me to try them. I know it's too much to ask, but would it be possible to have some sort of glossary for most popular Indian ingredients expressed in English? Or is there a site which provides this sort of information.

Thanks in advance to who ever volunteers to attend to this request.

Reply | Forward | Messages in this Topic (2)

#12976

From: Lobo Jugvit <ljugvit@...>
Date: Tue Jul 14, 2009 5:35 am
Subject: Re: cooking question

ljugvit

Offline

Cristel WEbb. I have a question could u please help me to solve this. the question is, why do iodise salt do not disolve in oil at any form of temperature the oil is at.

--- On Mon, 7/13/09, Christel Webb <christel.webb@...> wrote:

From: Christel Webb <christel.webb@...>
Subject: Re: [Kraft-Meals-Made-Simple] cooking question
To: Kraft-Meals-Made-Simple@yahoogroups.com
Date: Monday, July 13, 2009, 7:48 AM

Hello Melinda

Thank you for explaining why you don't want to cook or bake with coffee or alcohol. It is very much appreciated. I always say that if you are not understood and you WANT to be understood, you have to explain. But you don't have to justify any of your likes or dislikes or doings and not doings. In my opinion, you can consider your self very lucky of not liking coffee and not being able to consume even the smallest amount of alcohol, that saves you a lot of money and it is definitely healthier to live without these addictive things.

Stay as you are, you are just fine:)

Christel

2009/7/12 Melinda Urquhart <melindas.rose@ gmail.com>

Hi,

Some things to remember about using alcohol is that some who are extremely
sensitive to it can have a reaction to it even though there is no alcohol
left. I am of Native American descent and have had reactions even to a
couple of tablespoons cooked in a sauce for several hours. I just don't like
the reaction and try to stay away from even the slightest bit. This is also
true of certain types of alcoholics which I would probably be if I ever
tried alcohol.

My reaction to coffee is just that I never learned to like the taste. I
finally learned to like tea for my "adult" drink, but I still can't stand
coffee in any form - something my two daughters and two grandchildren tease
me about unmercifully.

Melin

--
If you'd like to begin a personal relationship with Jesus today, please pray this prayer:
Lord Jesus, I invite You into my life. I believe You died for me and that Your blood pays for my sins, I now turn from everything I know is wrong. Thank you for the gift of eternal life, By faith I receive that gift, and I acknowledge You as my Lord and Saviour.
Amen

#12975

From: uma narendar <uma_narendar@...>
Date: Tue Jul 14, 2009 7:12 am
Subject: biryani

uma_narendar

Offline

Kacchi Ghosht ki biryani

Ingredients:
2 kg chicken

For the marinade:
2 tbsp ginger garlic paste
1 tbsp of black pepper, ground
300 gms curd
� cup golden fried onions, crushed
1 tbsp shah jeera
� tsp ground saffron
juice of 3 lemon
A bunch each of coriander and mint leaves
5-6 green chillies, slit
2 tsp garam masala

For the rice:
1 � kg of rice, soaked
� cup of milk
1 cup of oil and ghee mixed
7-8 cardamom and cloves
few broken pieces of cinnamon
salt to taste
1 tbsp shah jeera

Method
Wash the chicken and add all the marinade ingredients to it and keep aside for 2-3 hours. Boil water in a vessel, add cardamom, cloves and few broken pieces of cinnamon to it. Strain the soaked rice and add to the boiling water. Now add salt to it. Cook until the rice gets softened. Strain the rice and keep. Take a heavy bottomed vessel, grease it with ghee and put the marinated meat into it. Add rice on top. Add the oil and ghee mixture and a pinch of saffron. Add milk, lemon juice and some crispy fried onion. Now seal the vessel with a foil and cook on maximum heat. When steam starts escaping from the vessel, lower the heat to medium and cook for 40-45 minutes.

Dum ka murgh

Ingredients
2 kg chicken
� kg curd
250 gms almonds, ground
1 tbsp garam masala
� tsp saffron, ground
1 cup crispy fried onion
1 � tbsp ginger garlic paste
2 tsp red chili powder
1 � tbsp salt
Juice of 2 lemons
� cup ghee
Bunch of coriander leaves, chopped
Bunch of mint leaves. chopped

Method
Add curd, almond paste, garam masala, saffron, salt, fried onions, ginger garlic paste, red chilli powder, lemon juice, ghee and coriander and mint leaves to the chicken. Mix it well. Take ghee in a lagan and put the chicken mixture into it. Cover and cook for 45 minutes. Serve with sliced onions and lemon wedges.

brownies

Ingredients:
4 eggs; 100 gms butter; 1 tsp vanilla essence
2 cups sugar; 1 cup flour
6 tbsp coco powder
3 tbsp drinking chocolate powder
Chopped walnuts (optional)
Rum (optional)

Method:
Mix all the ingredients together in a large bowl. Grease a square baking tin with butter and line with baking paper. Pour in the brownie batter and bake in a preheated oven at a moderate temperature (approx. 120 degrees Celsius) for about 20 minutes or until a skewer/fork poked into the centre of the cake comes out clean.
Cool and turn out of tin.
Cut into chunky bars and enjoy.

Reply | Forward | Messages in this Topic (2)

#12974

From: uma narendar <uma_narendar@...>
Date: Tue Jul 14, 2009 9:59 am
Subject: tiramisu

uma_narendar

Offline

EGGLESS TIRAMISU
Popular Italian Coffee Cheese Cake

Preparation Time : 30-40 minutes

Cooking Time : 20-30 minutes

Servings : 4

Ingredients

Eggless sponge cake , 6 inch 1
Vanilla Custard powder 4 teaspoons
Milk 1 1/2 cup
Sugar 6 teaspoons
Instant coffee powder 1 tablespoon
Hung curd 4 tablespoons
Whipped cream 3 tablespoons

Method

Slice the cake horizontally into three slices.

Mix custard powder in a little cold milk. Heat the remaining milk in a pan, add the custard powder mixture and cook, stirring continuously, till it begins to thicken.

Add sugar and stir till it dissolves. Set aside to cool.

Heat a cup of water in a pan. Add one teaspoon instant coffee powder and mix. Set aside to cool.Add hung curd to the cooled custard and mix. Add the whipped cream and mix well.

Place the base slice of the cake in a glass bowl. Pour some of the coffee decoction over it and let it soak well. Spread some of the custard mixture all over it.

Soak the remaining cake slices in the remaining coffee decoction. Place another cake slice over the one in the bowl and spread some of the custard mixture all over it. Cover it with the third cake slice. Pour the remaining custard mixture over it and spread it over the top and the sides of the sandwiched cake.

Put the remaining instant coffee powder in a small sieve and sprinkle it all over the top of the tiramisu. Keep it in the refrigerator to set for at least one and a half hours.

Serve chilled.

CHOCOLATE BANANA CUP CAKE
Chocolate cup cakes with banana flavour

Preparation Time : 15-20 minutes

Cooking Time : 30-40 minutes

Servings : 4

Ingredients

Cocoa powder 3 tablespoons
Ripe elaichi bananas 3
Refined flour (maida) 2 cups
Baking powder 1 teaspoon
Eggs 2
Golden syrup/honey 2 tablespoons
Brown sugar 2/3 cup
Oil 4 tablespoons
Skimmed milk 4 tablespoons

Method

Preheat oven to 160�C/325oF. Lightly grease the muffin moulds.

Peel and grate the ripe bananas into a bowl.

Sift refined flour with cocoa powder and baking powder into a deep bowl.Break eggs and add to the flour mixture. Add the mashed bananas, golden syrup or honey, brown sugar and mix everything well.

Add oil and mix. Finally add milk and mix well.

Pour the batter into the muffin moulds, up to three-fourth full. Bake them in the preheated oven for about thirty minutes.

Cool, demould and serve.

FRUITY BREAD AND BUTTER PUDDING
Delicious bread and butter pudding with fresh mixed fruits

Preparation Time : 10-15 minutes

Cooking Time : 40-50 minutes

Servings : 4

Ingredients

Pear, cubed 1
Mango, cubed 1
Bread 6 slices
Butter 3 tablespoons
Raisins 1/4 cup
Milk 2 cups
Sugar 1/2 cup
Eggs 4
Vanilla essence 1 teaspoon

Method

Preheat oven to 180 �C/350 �F.

Butter the bread slices and cut them in triangles.

Put the pear and mango cubes in a baking dish. Spread the bread triangles over the fruits so that they are fully covered. Sprinkle raisins.

Heat milk in a pan. Add sugar to the milk and stir till it dissolves but do not let it boil.

Break eggs into a bowl and whip. Add the hot milk to the eggs and whip continuously till well mixed. Add vanilla essence and mix. Pour this mixture over the bread and fruits in the baking dish through a sieve.

Bake in the preheated oven for forty minutes.

Serve hot or cold.

#12973

From: Bhalchandra Thattey <bgthattey@...>
Date: Tue Jul 14, 2009 4:35 am
Subject: Re: Choose This Cancer-Fighting Party Dip

tobhalgt

Offline

Is not cholesterol an animal product?How can it come in a vegetable like
avocado?

On Mon, Jul 13, 2009 at 8:45 PM, jannette sanque <jmsanque@...> wrote:

>
>
>       Hello Geraldine,
>             We really love avocados, We just wash them in running water and
> we just cut them in half and get the soft meat inside. We in the family, we
> usually put milk and sugar on it then toss a bit, then eat it, you could
> also put in in a blender and put Ice, milk and sugar. We like it eventhough
> its highest in cholesterol in fruits. Moderate eating of this is advice.
>
> --- On *Sun, 7/12/09, geraldine dmello <g_dmello@...>* wrote:
>
>
> From: geraldine dmello <g_dmello@...>
> Subject: Re: [Kraft-Meals-Made-Simple] Choose This Cancer-Fighting Party
> Dip
> To: Kraft-Meals-Made-Simple@yahoogroups.com
> Date: Sunday, July 12, 2009, 10:20 AM
>
>
>    hi,am geraldine
>       i would like to know haw to clean,eat avocados.and also please
> suggest some recipies.i've heard so much about them but have never tried
> them.they are pretty expensive here in mumbau so i dont want them wasted if
> not done in the right way.
> thanx. have a nice day. tc
>
> * LOVE,*
> *  GERALDINE  *
>
>
> --- On *Mon, 6/7/09, cecille labonete <cezlabprodu@ yahoo.com>* wrote:
>
>
> From: cecille labonete <cezlabprodu@ yahoo.com>
> Subject: Re: [Kraft-Meals- Made-Simple] Choose This Cancer-Fighting Party
> Dip
> To: Kraft-Meals- Made-Simple@ yahoogroups. com
> Date: Monday, 6 July, 2009, 10:18 AM
>
>  Hey where is the recipe for these healthy avocados?
>
> Cecille Verches-Labonete
> cezlabprodu@ yahoo.com
>
> ____________ _________ _________ __
> From: averonicaesquierdo_ 29 <averonicaesquierdo_ 29@yahoo. com>
> To: Kraft-Meals- Made-Simple@ yahoogroups. com
> Sent: Saturday, July 4, 2009 17:34:29
> Subject: [Kraft-Meals- Made-Simple] Choose This Cancer-Fighting Party Dip
>
> Want a creamy, buttery party dip that you can serve without guilt at your
> backyard barbecue? Try some cancer-fighting guacamole.
>
> The bright green avocados that make up this south-of-the- border-inspired
> treat are not only low in saturated fat and sodium but also loaded with
> nutrients that may protect against breast, oral, and colorectal cancers.
>
> A Look at the Research
> A review of several studies shows that compounds in avocados may inhibit
> the growth of -- or even kill -- certain types of cancerous and precancerous
> cells. And the really good news? These compounds from avocados may be able
> to target cancer cells without harming normal, healthy cells. Here's an even
> better way to serve your avocados and jack up the cancer-fighting quotient
> in the process.
>
> Tasty Versatility
> The other cool thing about avocados? You can toss them in your salad,
> spread them on your bread, or turn them into drinks. Here are some unusual
> and delicious ways to enjoy avocados this summer:
>
> * The perfect barbecue side: Stuffed Avocados.
> * A yummy breakfast drink: Raspberry-Avocado Smoothie.
> * A guilt-free party dip: Avocado Fiesta Salsa.
>
>
>
>
>



--
Bhalchandra G. Thattey

#12972

From: cecille labonete <cezlabprodu@...>
Date: Tue Jul 14, 2009 4:10 am
Subject: Re: Choose This Cancer-Fighting Party Dip

cezlabprodu

Offline

You can have them as dessert too.��Wash the avocados. Then slice them in half
lengthwise.� Remove the seeds and the brownish film like element that cradled
the seed.� You can lift them�with your fingers or scrape that brown film like
thing with a spoon.���Scoop out the avocado meat and put in a blender add�milk,
sugar and ice ,�Taste it and make adjustments�with sugar or with milk.�
�
Cecille Verches-Labonete
cezlabprodu@...
892-74-06/+632917-790-97-51




________________________________
From: geraldine dmello <g_dmello@...>
To: Kraft-Meals-Made-Simple@yahoogroups.com
Sent: Sunday, July 12, 2009 23:20:59
Subject: Re: [Kraft-Meals-Made-Simple] Choose This Cancer-Fighting Party Dip





hi,am geraldine
����� i would like to know haw to clean,eat avocados.and also please suggest
some recipies.i've heard so much about them but have never tried them.they are
pretty expensive here in mumbau so i dont want them wasted if not done in the
right way.
thanx. have a nice day. tc


�LOVE,
� GERALDINE�

--- On Mon, 6/7/09, cecille labonete <cezlabprodu@ yahoo.com> wrote:


>From: cecille labonete <cezlabprodu@ yahoo.com>
>Subject: Re: [Kraft-Meals- Made-Simple] Choose This Cancer-Fighting Party Dip
>To: Kraft-Meals- Made-Simple@ yahoogroups. com
>Date: Monday, 6 July, 2009, 10:18 AM
>
>
>Hey where�is the recipe for these healthy avocados?
>�
>Cecille Verches-Labonete
>cezlabprodu@ yahoo.com
>
>____________ _________ _________ __
>From: averonicaesquierdo_ 29 <averonicaesquierdo_ 29@yahoo. com>
>To: Kraft-Meals- Made-Simple@ yahoogroups. com
>Sent: Saturday, July 4, 2009 17:34:29
>Subject: [Kraft-Meals- Made-Simple] Choose This Cancer-Fighting Party Dip
>
>Want a creamy, buttery party dip that you can serve without guilt at your
backyard barbecue? Try some cancer-fighting guacamole.
>
>The bright green avocados that make up this south-of-the- border-inspired treat
are not only low in saturated fat and sodium but also loaded with nutrients that
may protect against breast, oral, and colorectal cancers.
>
>A Look at the Research
>A review of several studies shows that compounds in avocados may inhibit the
growth of -- or even kill -- certain types of cancerous and precancerous cells.
And the really good news? These compounds from avocados may be able to target
cancer cells without harming normal, healthy cells. Here's an even better way to
serve your avocados and jack up the cancer-fighting quotient in the process.
>
>Tasty Versatility
>The other cool thing about avocados? You can toss them in your salad, spread
them on your bread, or turn them into drinks. Here are some unusual and
delicious ways to enjoy avocados this summer:
>
>* The perfect barbecue side: Stuffed Avocados.
>* A yummy breakfast drink: Raspberry-Avocado Smoothie.
>* A guilt-free party dip: Avocado Fiesta Salsa.
>
>

#12971

From: uma narendar <uma_narendar@...>
Date: Tue Jul 14, 2009 1:09 am
Subject: healthy recipes

uma_narendar

Offline

SPROUT AND FRUIT BHEL

Want to eat chat-pata? Try this new version of bhel. Your energy and protein requirements shoot up during the second trimester and also you may sometimes feel like munching on a snack. This is an excellent snack with a good combination of sprouts and fruits providing you with vitamins and fibre.

Preparation Time : 10 mins.
Cooking Time : 10 mins.

Serves 4.

For the sev-mamara

1 cup mamra (puffed rice)
1/2 cup sev
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
1/4 teaspoon black salt (sanchal)
1/2 teaspoon oil

Other ingredients

4 tablespoons peanuts, boiled
4 tablespoons moong sprouts
4 tablespoons chopped tomato
4 tablespoons chopped apple
2 tablespoons chopped raw mango
4 tablespoons fresh pomegranate seeds
1/2 cup orange segments
4 tablespoons chopped coriander
4 teaspoons lemon juice
salt to taste

For the sev-mamara

1. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, turmeric powder and mamara and mix well.

2. Add the black salt and sev, mix well and cool completely.

3. Store in an air-tight container and use as required.

How to proceed

1. Mix all the ingredients together and serve immediately.

STUFFED RAGI PANCAKES

Brimming with the goodness of ragi (nachni), these vegetable-stuffed pancakes are a great substitute for calorie-laden snacks.

Cooking Time : 20 mins.
Preparation Time : 15 mins.

Makes 6 pancakes.

For the pancakes

� cup whole ragi / nachni (red millet)
� cup rice flour (chawal ka atta)
Salt to taste

For the vegetable stuffing

� cup sliced spring onion whites
� cup chopped spring onion greens
� cup shredded cabbage
� cup bean sprouts
� cup grated carrots
� teaspoon sugar
1 teaspoon finely chopped garlic
� teaspoon dry red chilli flakes
2 teaspoons chopped coriander
1 teaspoon oil
Salt to taste

Other ingredients

1 teaspoon oil for cooking

For the pancakes

1. Soak the ragi in water overnight.

2. Wash, drain and grind to a smooth paste using a little water.

3. Add the rice flour and salt and mix well. Keep aside.

4. For the vegetable stuffing

5. Heat the oil in a pan, add the garlic, dry red chilli flakes and spring onion whites, and fry for 3 to 4 minutes.

6. Add the cabbage, bean sprouts, carrots, spring onion greens, sugar and salt. Mix well and keep aside to cool.

How to proceed

1. Heat a non-stick tava (griddle) and grease it with a little oil.

2. Spread an even layer of the batter to make a 125 mm. (5") pancake.

3. Cook on both sides till golden brown, using a little oil.

4. Spread the stuffing on one side of the pancake.

5. Fold to make a semi-circle.

6. Repeat with the rest of the batter and stuffing to make 5 more pancakes. Serve hot.

SPROUTED METHI SALAD

Being rich not only in iron, but also in other nutrients like vitamin A, calcium and protein, this classic salad is the best way to start your day.

Cooking Time : Nil.
Preparation Time : 5 mins.

Serves 6.

Ingredients

� cup methi (fenugreek) seeds
2 tbsp coconut, grated
� cup coriander, chopped
� cup tomatoes, chopped
2 tsp lemon juice
salt to taste

Method

1. Soak the fenugreek seeds in enough water for 6 to 8 hours. Drain and discard the water.

2. Keep in sieve covered for 6 to 8 hours till the sprouts appear.

3. Mix the sprouts with all the other ingredients and serve chilled.

SPROUTS MISAL

A recipe put together in minutes if sprouts are handy...... I have chosen this recipe as sprouting increases the calcium content of pulses and also aid digestion. Serve it with whole wheat bread or rice.

Preparation Time : 10 mins.
Cooking Time : 5 mins.

Serves 4.

Ingredients

2 cups mixed sprouts (moong, matki, chana, green vatana, white vatana), boiled
2 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
� tsp clove (laung) powder
� tsp cinnamon (dalchini) powder
a pinch sugar (optional)
1 tsp oil
salt to taste

For the topping

1 cup curds, whisked
� cup onions, chopped
� cup tomatoes, chopped
2 tbsp chopped coriander

Method

1. Heat the oil, add the cumin seeds, ginger-green chilli paste and cook for 1 minute.

2. Add the mixed sprouts, clove powder, cinnamon powder, sugar and salt and cook for 2 minutes.

3. Serve the sprouts mixture topped with the curds, onions, tomatoes and coriander.

FRUIT LOLLIES

Preparation Time : 5 min.

Serves 4.

Ingredients

2 teacups fruit juice (orange, melon, pineapple ect.)
2 teaspoons sugar (approx.)
1 teaspoon lemon juice

Method

1. Mix the desired fruit juice, sugar and lemon juice. Adjust the sweetness.

2. Pour the mixture into candy moulds of the desired shape.

3. Keep the moulds in the freezer compartment of a refrigerator and freeze the mixture until firm.

4. Just before serving, hold the moulds under a running tap and take out the lollies. Serve immediately.

Tips

Goodness Guide :
Unlike their commercial counterparts, these don't use artificial flavours and colours.
Instead, they provide fruit sugar as well as Vitamin C.

KURMURA CHIKKI

These sweet bars made with puffed rice are an all time hit with kids. They can also be served as yummy tiffin treats.

Makes 6 bars.

Ingredients

� cup grated jaggery (gud)
1� cups puffed rice (kurmura)
a pinch cardamom powder
oil for greasing

make jagary one thread consistency syrup or when u drop in a little water it should be round not melt

add puufed rice and cardomom mix and spread on a greased plate cut in yo required shape and size and when cold u can store in airtight container

Suggested Accompaniments
Mixed Veggie Raita
Cooling Cucumber Raita
Mint Raita
Lauki aur Phudine ka Raita

Other Related Recipes
Carrot Rice Mould
Soya Mutter Pulao
Lemon Rice

SPINACH AND CARROT RICE

Spinach and carrot layered with rice..... this recipe is doing wonders for hair with its high calcium and iron content.

Preparation Time : 20 mins.
Baking Temperature : 220�C (450�F).
Cooking Time : 10 mins.
Baking Time : 25 mins.

Serves 4.

For the rice layer

1 cup long-grained rice
� teaspoon cumin seeds (jeera)
1 teaspoon oil
salt to taste

For the spinach layer

2� cups chopped spinach (palak)
� cup boiled green peas
3 green chillies, chopped
� cup chopped onions
1 teaspoon oil
salt to taste

For the carrot layer

1� cups grated carrot
� teaspoon shah-jeera (caraway seeds)
1 teaspoon coriander (dhania) powder
� teaspoon cumin seed (jeera) powder
1 teaspoon oil
salt to taste

For baking

2 tablespoons grated cooking cheese (optional)

For the rice layer

1. Cook the rice in boiling salted water till it is almost done. Each grain of the cooked rice should be separate. Drain and discard the water. Keep the rice aside.

2. Heat the oil in a vessel and fry the shah-jeera for a little time. Add the cooked rice and salt and mix gently.

For the spinach layer

1. Cook the spinach with 1 tablespoon of water. When cooked, drain the spinach.

2. Heat the oil in a vessel and fry the onions for a little time. Add the spinach, green peas, chillies and salt and mix well.

For the carrot layer

1. Heat the oil in a vessel and fry the shah-jeera.

2. Add the grated carrot and 2 tablespoons of water. Add the curry powder and salt and mix well. Cover and cook for a few minutes.

How to proceed

1. Grease a baking dish and spread half the cooked rice. Next spread the spinach mixture, cover with the remaining rice and finally with the carrot layer. Sprinkle the cheese on top.

2. Bake in a hot oven at 220�C (450�F) for 20 minutes.

3. Serve hot.

THREE BEAN SALAD

This calcium and protein packed bean salad is for those who want to make up for their lost muscle mass.

Preparation Time : 20 mins.
Cooking Time : Nil.

Serves 4.

Ingredients

� cup boiled rajma (kidney beans)
� cup boiled chick peas (kabuli chana)
� cup boiled butter beans (lima beans or pavta)
2 spring onions, finely chopped
1 tomato, deseeded and cut into small cubes
� cup mozzarella cheese or cheese, cut into 12 mm. (�") cubes
1 cup iceberg lettuce, torn into pieces

To be mixed into a dressing

1 tablespoon olive oil
� teaspoon dried oregano
salt and freshly ground pepper to taste
� teaspoon chopped garlic

Method

1. Combine all the ingredients except the dressing in a salad bowl. Toss well. Chill for at least 2 to 3 hours.

2. Just before serving, toss the dressing in the salad.

3. Serve immediately.

PINEAPPLE BANANA YOGHURT SHAKE

Here's a calcium and vitamin C rich fruity shake....sure to appeal your child's palate and bones too!

Cooking Time : Nil.
Preparation Time : a few mins.

Makes 2 tall glasses.

Ingredients

� cup fresh curds (dahi)
� cup chopped pineapple
� ripe banana
4 teaspoons sugar
3 ice-cubes

For the garnish

a few mint sprigs

Method

1. Blend the yoghurt, pineapple, banana, sugar and � teacup of water in a liquidiser.

2. Pour into tall glasses, top with crushed ice and garnish with mint sprigs.

3. Serve immediately.

ALMOND TIL CHIKKI

Dazzle your kids with these crispy treats as a dessert or for a healthy snack and make up for their calcium requirements.

Preparation Time : 10 mins.
Cooking Time : 10 mins.

Makes 10 pieces.

Ingredients

� cup black sesame seeds (til)
� cup almonds (badam), thinly sliced
1/3 cup jaggery (gur), grated
1 tsp ghee

Other ingredients

� tsp ghee for greasing

Method

1. Roast the sesame seeds for a few minutes over a medium flame till they are light golden in colour. Cool and keep aside. Repeat with the almonds.

2. Grease the back of a flat thali or a stone surface with a little ghee and keep aside.

3. Heat the ghee in a pan and add the jaggery.

4. Simmer over a slow flame while stirring continuously till the jaggery melts and caramelizes and forms a hard ball when you add a drop in cold water. Remove from the flame.

5. Add the roasted sesame seeds and almonds and mix thoroughly with the melted jaggery. You may need to put off the flame during this process.

6. When the mixture is ready, pour the entire mixture over the greased thali or a smooth stone surface. Roll the chikki out into thin sheets using a greased rolling pin.

7. When cool, cut into square pieces. Store in an air-tight container.

WHOLESOME KHICHDI

Khichdis is a meal that is complete in itself. It is a misconception that khichdi is meant only for sick people. I have added grated vegetable to add more fibre to this recipe. The rice and dal provide plenty of protein and carbohydrates and also folic acid.
This recipe is good throughout your pregnancy but it is best suited for the third trimester and lactation because it is a concentrated source of nutrients which you will require throughout this period.

Cooking Time : 25 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients

2/3 cup rice
2/3 cup moong dal (split yellow gram)
1 cup grated bottle gourd (doodhi / lauki)
1 cup grated carrot
1/2 teaspoon turmeric powder (haldi)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
6 peppercorns
1 bay leaf
4 cloves
1/2 tablespoon ghee
salt to taste

Method

1. Wash the rice and moong dal together and keep aside.

2. Heat the ghee and add the cumin seeds. When they crackle, add the asafoetida, peppercorns, bay leaf and cloves.

3. Add the bottle gourd and carrot and saut� for a few seconds.

4. Add the dal, rice, turmeric powder, salt and 3 cups of water and pressure cook for 3 whistles.

5. When done, whisk the khichdi to combine the rice and dal together.

6. Serve hot with fresh curds

JOWAR BANANA SHEERA

After the age of 6 months, your baby will be ready to have foods that are of a more solid consistency. This is just the right dish to start with. It is rich in carbohydrates, protein, iron and calcium and will keep your baby 'full' for a longer period of time. I have used banana to sweeten this sheera to make minimal use of jaggery.

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Makes approx. 3/4 cup.

Ingredients

1/4 cup jowar flour (white millet flour)
1 tablespoon jaggery (gur), chopped
1/2 banana, mashed
1/2 cup milk
1 teaspoon ghee

Method

1. Heat the ghee in a pan and add the jowar flour to it. Saut� till it is light brown in colour.

2. Add the milk and � cup of water, along with the jaggery, stirring continuously so that no lumps remain.

3. When the sheera is cooked, add the mashed banana and mix it well.

4. Serve lukewarm, adding some warm milk to dilute the consistency to suit your baby's requirements.

#12970

From: "sundance_wash" <sundance_wash@...>
Date: Tue Jul 14, 2009 12:39 am
Subject: I was Happy.

sundance_wash

Offline

This week I was looking at Martha S's Site.  There's alot of cool stuff there.
This year I ate Vegi and had a hard time finding anything as far a a recipe.  I
think her site is excellent and will work with anything.  here's a recipe I got
from there,  I know sounds gross but since I havent tried it i cant really say. 
It seems like a great summer recipe and is very very well prepaired.  I LOV LOVE
SOBA NOODLES... (recopy of 1st Addition from Martha Stewart's collection)

The Layout is Microsoft 2007-  i typed it :$ <<-- might need a look over

Soba Noodles with Tofu, Avocado, & Snow Peas                           By Martha
Stewart
Downloaded July 2009 � SDT

Ingredients:
1 Two inch Piece of fresh Ginger cut into thin strips
1 Serrano Chile, sliced into thin strips
� c.  Sugar
3 tea.  Lime, use all except seed
3 tbl.  Soy Sauce Packets : )
1 pkg.  Extra Firm Tofu 14.oz , � inch cube or larger For Soba
8 oz.   Soba Noodles
4 oz.   Snow Peas
1 tea.   Vegetable Oil
1  English Cucumber, peeled halved and slivered cross-wise
�  Chive bunch
1  Ripe Avocado. Slices
2 tbl. Sesame seeds maybe drizzle of SS Oils


*note *  Lime is personal note just just is fine,  I hate waste and pulp
lightens up everything

English Cucumber is peeled the skin is extra nasty.

Forgive the Vegetable oil,  I'm sure any oil is good,  since its vegi inspired, 
You could do extra webbing to find some of that good stuff.

Directions:
In a small sauce pan, bring ginger, Chile, sugar, and 1/3 cup water to a boil.
Reduce heat to low; cook until ginger and Chile are soft, about 5 minutes. Use a
slotted spoon to transfer ginger and Chile to a bowl; set aside. Reserve syrup.
Make dressing; in a shallow bowl, whisk together lime juice, soy sauce, and 2
teaspoons reserved syrup. Add Tofu, and toss to coat. Set Aside.
In a pot of boiling water, cook the noodles according to package instructions.
Drain; transfer to a bowl. Add peas; drizzle with oil and 1 tablespoon dressing.
Toss to coat; let cool.
To serve add, cucmber and chives to bowl along with the tofu and dressing; toss
to combine. TOP WITH Avocado and Ginger reserve and sesame

First Publish by Martha Stewart.com

*I have a soft spot of Soba Noodles and sushi,  extra good because it's
vegetarian cooking!  xoxo  Spell zCheck

#12969

From: Sorna Latha <sorna_latha@...>
Date: Tue Jul 14, 2009 2:40 am
Subject: RAINBOW CHEESE CAKE

sorna_latha...

Offline

 
RAINBOW CHEESE CAKE
 
BASE:
 
160 gm chocolate marie
biscuits crushed
80 gm butter,melted
 
FILLING:
 
450 gm cream cheese
100 gm caster sugar
3 nos.eggs
150 gm whipping cream
1 tbsp cornstarch
1/4 tsp mango essence
1/4 tsp screw pine essence
( pandan essence or
any thing in green colored)
1 tsp cocoa powder
1/4 tsp vanilla essence
1/4 tsp orange essence
 
METHOD:
 
To make base:
 
1. Stir in all ingredients until combine.
   Press mixture into base of 18cm( 7-inches)
   cake tin.
 
To make filling:
 
2. Beat cheese & sugar until smooth.
   Beat in eggs,one at a time beating well
   after each addition.
 
3. Then beat in whipping cream & cornstarch
   until blended.
 
4. Divide the filling in 5 portions.
   Add in different essence separately.
 
5. Spread mango cheese filling into first
   layer.Bake in preheated oven at 160 degree
   for 10 minutes,remove.Second layer with pandan
   cheese,bake for 10 minutes.Third layer with coco
   cheese,bake for 10 minutes,remove.Follow with
   vanilla cheese,bake for 10 minutes,remove.
   Lastly,spread with orange cheese on top,bake
   at 170 degree for 10 minutes.Remove from oven
   & cool.Chill in fridge.
 
6. Decorate with strawberry & chocolate.
   
  Enjoy cooking,
  Sorna.

#12968

From: *~Tamara~* <angelchef.tamara@...>
Date: Mon Jul 13, 2009 9:07 pm
Subject: Strawberry-Sour Cream Cake

angelchef.ta...

Offline

Strawberry-Sour Cream Cake
Makes: 16 servings

Cake
3 cups Original Bisquick® mix
1 cup sour cream
2/3 cup granulated sugar
1/2 cup cold water
2 teaspoons vanilla
2 eggs
Topping
1 1/2 cups sour cream
1/3 cup packed brown sugar
3 cups sliced strawberries

1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, beat all
cake ingredients on low speed 30 seconds, scraping side and bottom of bowl
frequently. Beat on medium speed 4 minutes. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
3. In large bowl, mix sour cream and brown sugar until well blended. Gently stir
in strawberries. Spread topping over warm cake. Store in refrigerator..

High Altitude (3500-6500 ft): No change.

Purchasing
Make sure you pick up enough sour cream for this recipe. You'll need 2 1/2 cups
total, so an 8-ounce container and a 16-ounce container will do it.

Success
Which type of brown sugar—light or dark—is best in the mouthwatering
topping? Both work well. Use dark brown sugar for a darker color and deeper,
richer sweetness.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Gifts in jars, homemade mixes & recipes for & using Bisquick!

#12967

From: Sandra Springs-Wolf <springswolf8@...>
Date: Mon Jul 13, 2009 10:33 pm
Subject: What can I do for bitter Squash

springswolf8

Online Now

Hi everyone,

I'm getting a lot of bitter squash.� When I cook it, it doesn't cook out.� Any
suggestions as to�what to do to enjoy squash without the bitterness?

Thanks,
Sandra

#12966

From: "mumarquise" <kirvale@...>
Date: Mon Jul 13, 2009 4:11 pm
Subject: peaches or nectarines

mumarquise

Offline

These are plentiful and very cheap at this time of year here in Montenegro. Has
anybody got recipes (other than a peach version of apricot dumplings) for making
use of them?
ernst
mumarquise

#12965

From: uma narendar <uma_narendar@...>
Date: Mon Jul 13, 2009 3:56 pm
Subject: sweets

uma_narendar

Offline

Gajar Ka Halwa
Ingredients :
6 red carrots, grated
� cup full fat milk
� cup sugar
� tsp elaichi powder
a few saffron strands
2 tbsp cream
3 tsp ghee

For garnishing :
2 tbsp slivered almonds

Method :
Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.
Put the milk and stir till it evaporates.
Then put the sugar and continue to stir until the mixture becomes slightly thick.
Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.
Decorate with the slivered almonds.
Ready to serve.

Doodhi ka Halwa
Ingredients :

4 cups grated pumkin (White)
2 cups sugar
1� cup milk
1 tbsp elaichi powder
2 tbsp raisins
2 tbsp cashews
3 tbsp ghee

Method :

Grate the pumpkin and keep aside.
Once the water drains out, squeeze out the rest of the water.
Fry the nuts and raisins and then add the grated pumpkin in ghee and fry a little while.
Then add milk and cook till soft and dry.
Add sugar and cook until dry.
Add elaichi powder and serve hot.

Instant Jalebis
Ingredients :
For the batter :
1 teacup self-raising flour
a pinch baking powder
� teacup fresh curds
ghee for deep frying

For the syrup :
1 teacup sugar
� tsp saffron
2 tsp rose water

For garnishing :
� tsp cardamom powder
1 tbsp blanched and sliced pistachios
rose petals (optional)

Method :
Sieve the flour with the baking powder.
Put � teacup of water to the curds and beat well.
Melt the sugar in 1 teacup of water and boil for 5 minutes.
Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.
Add to the syrup. Put the rose water.
The syrup should be of 1 thread consistency. Keep the syrup warm.

How to proceed :
Heat the ghee in a non-stick frying pan.
Select a plastic bottle with a small hole in the lid and fill with the batter.
Press the batter out from the bottle into the hot ghee in the form of a jalebi.
Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.
Keep for 2 minutes and then remove.
Sprinkle with cardamom powder, pistachios and rose petals.
Ready to serve hot.

Vanilla Ice cream
Ingredients :

1 litre milk
2 tbsp sugar
10 tsp vanilla essence

Method :

Boil the milk till it becomes thick.
As soon as it is cooled add the sugar and vanilla essence and blend well using a blender or mixie.
Cool it in the refrigerator and again blend well.
Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.

Gulab Jamun
Ingredients :
1 litre milk
� cup sugar
2-3 tsp maida
2 tbsp rose water
1 cup water
1 pinch saffron
1 pinch baking soda
ghee for frying

Method :
Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.
Put maida and continue to stir for another few minutes.
Take out from flame and knead the dough. Take a small part of the dough on palm.
Shape into the form of a little finger.
Continue the same procedure for the remaining dough.
Keep the jamoons aside on plate. Add water to sugar.
Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well.
Take out from flame.
Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.
Put the fried jamoons in warm syrup.
Shift to a vessel, when cool.
Keep aside under cover for sometime.
Serve jamoon with a syrup.

Black Forest
Ingredients :
For black forest :
450 gms cherries
1 tbsp red jam
300 gms fresh cream
4 to 5 tbsp powdered suagr
1 recipe shortcrust pastry (using 55 gms plain flour and 25 gms cold butter)
2 tbsp rum or brandy or kirsch

For egg fatless chocolate sponge mixture :
3 large eggs
85 gms plain flour
85 to 115 gms fine tea sugar

For decoration :
Grated chocolate

Method :
For egg fatless chocolate sponge mixture :
Sieve the flour.Grease and dust a baking tin.
Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake; and 225 mm. x 100 mm. (9"x 4") or 150 mm. (6") diameter tin for the small cake.
Beat the eggs and sugar properly until it becomes thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400�F. for at least 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Remove from the oven and keep for 1 minute.

For black forest :
Stone the cherries. Keep aside 3 tbsp of the syrup and put the rum to it.
Bake the sponge mixture in a well-greased and dusted 175 mm. (7") diameter tin.
Cool the cake and trim from the top and bottom.
Cut the cake into 2 horizontally. Sprinkle the syrup over the cake parts.
Soak for at least 10 minutes.
Roll out the shortcrust pastry dough to 175 mm. (7") diameter.
Bake in a hot oven at 450�F for 10 minutes. Allow the pastry to cool.
Spread a thin layer of jam over the pastry.
Keep one part of the cake over the pastry.
Beat the cream with the sugar until it becomes very thick.
Spread a little cream over the cake
Place the cherries on top and spread a thick layer of cream over the cherries.
Keep to chill in the freezer compartment of a refrigerator for 10 to 15 minutes.
Keep the other cake part on top and spread the remaining cream.
Decorate with grated chocolate and cherries.
Allow the cake to chill.
Ready to serve cold.

Anjeer Halwa
Ingredients :
200 grams dried anjeer
3 tbsp ghee
� cup almonds, blanched, powdered
? cup milk powder
4 tbsp sugar
� tsp elaichi powder

For garnishing :
2 tbsp slivered almonds

Method :
Cook the anjeer in boiling water for 3 to 5 minutes.
Drain and puree them in a mixer. Keep aside.
Heat the ghee in a heavy bottomed pan, put the powdered almonds and fry on a medium flame for at least 2 minutes.
Put the pureed anjeer, milk powder, sugar with � cup of water and cook for about 5 minutes till the sugar gets dissolved, stirring continuously.
Put the cardamom powder and stir well.
Decorate with slivered almonds.

Pista Choco Roll
Ingredients :
For the Pista Choco Roll
� cup powder sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essence

For the Khoya (mava) :
� cup powdered sugar

Method:
For the Khoya (mava) :
Heat the milk in a non-stick pan on a high flame till it comes to boil.
Continue to boil and keep on stirring continuously till it becomes semi-solid.
Keep it to cool.

For the Pista Choco Roll :
Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.
Continue to stir for 5 to 10 minutes till the sugar get dissolved and the moisture has evaporated.
Keep it to cool completely, put the rose essence and stir well.
Divde into 2 equal parts
In one part, put the cocoa powder and mix properly.
Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.
In the other part, put the chopped pistachios and stir well.
Make a roll of 25 mm. (1") diameter and 200 mm. (8") length.
Arrange the pistachio roll on the chocolate rectangle and roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface.
Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till for 10 minutes till it becomes firm.
Take out from the plastic sheet or grease-proof paper and cut into 12 mm. (�") slices.

Pav Bhaji
Ingredients :
For the pav
8 laddi pavs (small squares of white bread)
4 tbsp butter
1 tsp pav bhaji masala (optional)

For the bhaji :
1� cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
� green peas
� cup green peas
� cup carrots, chopped
1 cup onion, chopped
� cup capsicum, finely chopped
2� cup tomatoes, chopped
� tsp haldi powder
� chilli powder
1� tbsp pav bhaji masala
� tsp black salt (sanchal)
4 tbsp butter
salt to taste.

To be ground into a chilli-garlic paste :
3 to 4 Kashmiri chillies, soaked in warm water
4 to 6 cloves garlic

For serving :
1 large onion, chopped
4 lemon wedges
1 tbsp chopped coriander

Method :
For the bhaji :
Boil the cauliflower, peas and carrots till they become soft. remove the excess water.
Heat the butter in a pan, put the onion and capsicum and fry for at least 2 minutes.
Then, put the prepared chilli-garlic paste and fry till the onion become soft.
Put the tomatoes and allow to simmer till the oil separates.
Put the haldi powder, chilli powder, pav bhaji masala, black salt and salt and allow it to cook for 2 to 3 minutes.
Also mix the boiled vegetables and potatoes and mash thoroughly using a potato masher.
If required add � cup of water.

For the pav :
Cut each pav into horizontally. Apply a little butter on each side of a pav.
If desired, sprinkle it with a pav bhaji masala.
Heat a tava and cook the pav on both sides till the pieces becomes light brown.

How to proceed :
Serve the hot bhaji in 4 different plates and garnish it with onion and coriander.
Serve it with hot pav and lemon slice.

Sweet Coconut Stuffed Dosa
Ingredients:

1 cup all-purpose flour
1 egg
1 cup milk
3 tbsp of sugar
2 cups of shredded coconut
3 cardamom pods
pinch of salt
Method:

Combine sugar, coconut and crushed cardamom powder together and keep it aside.
Mix salt and flour and sift.
Put egg and half cup of milk and mix into a smooth batter.
Keep aside for 30 minutes.
Then put the remaining milk to the batter and mix well.
Heat the shallow pan and grease it with little oil and pour three tbsp of the batter. Cook both sides until it becomes brown.
Repeat the same procedure for the remaining dosas.
Fill the coconut mixture in each dosa and fold into triangles.
Keep in a refrigerator and serve it cold.

Wheat Payasam
Ingredients :

1 pav wheat
� kg gur
2 cups coconut gratings
5 cardamom pods
1 pinch salt

Method :

Sprinkle water all over wheat.
Grind in grinding stone.
Dehusk the wheat, by winnowing.
Repeat the process 3 to 4 times. Then wash the wheat.
Grind coconut gratings and take out its juice.
Cook the washed wheat, in one litre of water, till it becomes soft.
Put crushed gur and a pinch of salt. Pour the extracted coconut juice.
When the gur melts and begins to boil, take out from flame.
Put powdered cardamom and mix
Ready to serve.

Reply | Forward | Messages in this Topic (8)

#12964

From: *~Tamara~* <angelchef.tamara@...>
Date: Sun Jul 12, 2009 5:21 pm
Subject: 20 Minute Hamburger Skillet Stew

angelchef.ta...

Offline

20 Minute Hamburger Skillet Stew

1/4 lb. Lean ground beef
1 large Onion, sliced wafer-thin
4 Carrots, sliced wafer-thin
2 Potatoes, halved, sliced wafer-thin
3 Ribs celery, sliced wafer-thin
1 cup Boiling water
2 tsp. Beef extract OR bouillon
2 Bay leaves
1/4 tsp. Dried thyme
Salt OR garlic salt
Pepper
1/4 cup Dry red wine OR tomato juice
2 Tbsp. All purpose flour

Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard
any fat.

Stir onion into skillet and cook 1 min. Add boiling water OR broth and extract
or bouillon. Add remaining veggies and seasonings.

Cover and cook over low heat, 15 mins. until veggies are tender.

Combine wine or water and flour in covered jar. Shake and stir into skillet.
Cook and stir until sauce is thick, about 4 minutes.

http://groups.yahoo.com/group/Recipes-for-2/
Need recipes with smaller servings?

#12963

From: "xenophon" <paladyn@...>
Date: Mon Jul 13, 2009 7:28 am
Subject: Re: Cooking Questions Reply to Amanda

phenacker

Offline

> ----- Original Message -----
> From: "Scotty Holt" <madhouse1215@...>
> To: <Kraft-Meals-Made-Simple@yahoogroups.com>
> Sent: Sunday, July 12, 2009 1:02 AM
> Subject: Re: [Kraft-Meals-Made-Simple] Cooking Questions Reply to Amanda
>
>
> I've tried several substitutions of my own and have never found one to
> match the
> complexity of flavor the original brings.However a poor wine is not much
> better than
> a good juice as far as flavor for cooking goes. You need to determine what
> your
> taste level is going to be and make your choice from there.
>
> Scott

"However a poor wine is not much better than a good juice as far as flavor
for cooking goes."

Absolutely! It is not necessary to use a vintage that one would reserve for
friends to savor with you, but one should _never_ever_ cook with a wine that
one would not drink at table. To do so lessens the experience of the repast,
and if you value the opinions of your guests, lessens you in the eyes of the
discerning guests whom you may host. If you must forego using the spirit
called for in the recipe, prepare two versions, one with and one without,
that those who do not share your aversion may enjoy the fullness of the dish
as it was meant to be experienced. If you care not whether the dish tastes
as it was meant to taste, and mean to dine alone, then take whatever
liberties you may. Just don't expect the result to come close to what you
would enjoy were the dish to be prepared as specified.

cheers,
scott

> --- On Sat, 7/11/09, Sandra Springs-Wolf <springswolf8@...> wrote:
>
> From: Sandra Springs-Wolf <springswolf8@...>
> Subject: [Kraft-Meals-Made-Simple] Cooking Questions Reply to Amanda
> To: Kraft-Meals-Made-Simple@yahoogroups.com
> Date: Saturday, July 11, 2009, 6:29 PM
> Hi Amanda,
>
> Here's some substitutes from http://www.eatingwe ll.com/eat_ drink/food_
> guides/alcohol_ substitution. html
>
> Cointreau: Orange juice concentrate
> Cr�me de cassis: Black currant Italian soda syrup or black currant jam
> Frangelico: Hazelnut or almond extract
> Grand Marnier or other orange-flavored liqueur: Unsweetened orange juice
> concentrate
> Marsala: White grape juice
> Port: Concord grape juice with a pinch of lime zest; cranberry juice with
> a dash of lemon juice; or Concord grape juice concentrate
> Rum: 1/2 teaspoon rum extract plus enough water to make 1 tablespoon in
> place of each tablespoon of rum
> Sherry: Unsweetened apple, orange or pineapple juice plus 1 teaspoon
> vanilla extract
> Vermouth, dry: White grape juice or white-wine vinegar
> Vermouth, sweet: Apple juice, grape juice or balsamic vinegar
> Wine, white: White grape juice, apple juice or chicken broth
> Wine, red: Concord grape juice, cranberry juice or beef broth
>
> Also the "Cooks Thesaurus" never fails me.for suggested substituti ons:
> http://www.foodsubs
>
> Good luck Amanda!
> Sandra :)

Reply | Forward | Messages in this Topic (4)

#12962

From: Christel Webb <christel.webb@...>
Date: Mon Jul 13, 2009 7:48 am
Subject: Re: cooking question

christel_webb

Offline

Hello Melinda

�

Thank you for explaining why you don't want to cook or bake with coffee or alcohol. It is very much appreciated. I always say that if you are not understood and you WANT to be understood, you have to explain. But you don't have to justify any of your likes or dislikes or doings and not doings. In my opinion, you can consider your self very lucky of not liking coffee and not being able to consume even the smallest amount of alcohol, that saves you a lot of money and it is definitely healthier to live without these addictive things.�

�

Stay as you are, you are just fine:)

�

Christel

2009/7/12 Melinda Urquhart <melindas.rose@...>

Hi,

Some things to remember about using alcohol is that some who are extremely
sensitive to it can have a reaction to it even though there is no alcohol
left. I am of Native American descent and have had reactions even to a
couple of tablespoons cooked in a sauce for several hours. I just don't like
the reaction and try to stay away from even the slightest bit. This is also
true of certain types of alcoholics which I would probably be if I ever
tried alcohol.

My reaction to coffee is just that I never learned to like the taste. I
finally learned to like tea for my "adult" drink, but I still can't stand
coffee in any form - something my two daughters and two grandchildren tease
me about unmercifully.

Melin

--
If you'd like to begin a personal relationship with Jesus today, please pray this prayer:
Lord Jesus, I invite You into my life. I believe You died for me and that Your blood pays for my sins, I now turn from everything I know is wrong. Thank you for the gift of eternal life, By faith I receive that gift, and I acknowledge You as my Lord and Saviour.
Amen

#12961

From: jannette sanque <jmsanque@...>
Date: Mon Jul 13, 2009 3:15 pm
Subject: Re: Choose This Cancer-Fighting Party Dip

jmsanque

Offline

Hello Geraldine,

We really love avocados, We just wash them in running water and we just cut them in half and get the soft meat inside. We in the family, we usually put milk and sugar on it then toss a bit, then eat it, you could also put in in a blender and put Ice, milk and sugar. We like it eventhough its highest in cholesterol in fruits. Moderate eating of this is advice.

--- On Sun, 7/12/09, geraldine dmello <g_dmello@...> wrote:

From: geraldine dmello <g_dmello@...>
Subject: Re: [Kraft-Meals-Made-Simple] Choose This Cancer-Fighting Party Dip
To: Kraft-Meals-Made-Simple@yahoogroups.com
Date: Sunday, July 12, 2009, 10:20 AM

hi,am geraldine
i would like to know haw to clean,eat avocados.and also please suggest some recipies.i've heard so much about them but have never tried them.they are pretty expensive here in mumbau so i dont want them wasted if not done in the right way.
thanx. have a nice day. tc

LOVE,

GERALDINE

--- On Mon, 6/7/09, cecille labonete <cezlabprodu@ yahoo.com> wrote:

From: cecille labonete <cezlabprodu@ yahoo.com>
Subject: Re: [Kraft-Meals- Made-Simple] Choose This Cancer-Fighting Party Dip
To: Kraft-Meals- Made-Simple@ yahoogroups. com
Date: Monday, 6 July, 2009, 10:18 AM

Hey where is the recipe for these healthy avocados?

Cecille Verches-Labonete
cezlabprodu@ yahoo.com

____________ _________ _________ __
From: averonicaesquierdo_ 29 <averonicaesquierdo_ 29@yahoo. com>
To: Kraft-Meals- Made-Simple@ yahoogroups. com
Sent: Saturday, July 4, 2009 17:34:29
Subject: [Kraft-Meals- Made-Simple] Choose This Cancer-Fighting Party Dip

Want a creamy, buttery party dip that you can serve without guilt at your backyard barbecue? Try some cancer-fighting guacamole.

The bright green avocados that make up this south-of-the- border-inspired treat are not only low in saturated fat and sodium but also loaded with nutrients that may protect against breast, oral, and colorectal cancers.

A Look at the Research
A review of several studies shows that compounds in avocados may inhibit the growth of -- or even kill -- certain types of cancerous and precancerous cells. And the really good news? These compounds from avocados may be able to target cancer cells without harming normal, healthy cells. Here's an even better way to serve your avocados and jack up the cancer-fighting quotient in the process.

Tasty Versatility
The other cool thing about avocados? You can toss them in your salad, spread them on your bread, or turn them into drinks. Here are some unusual and delicious ways to enjoy avocados this summer:

* The perfect barbecue side: Stuffed Avocados.
* A yummy breakfast drink: Raspberry-Avocado Smoothie.
* A guilt-free party dip: Avocado Fiesta Salsa.

#12960

From: "rita_thakkar1967" <rita_thakkar1967@...>
Date: Mon Jul 13, 2009 2:06 pm
Subject: Deep Seafood Bisque Recipe

rita_thakkar...

Offline

Deep Seafood Bisque Recipe

Ingredients

1/4 lb small Shrimp, peeled
1/4 lb Crab Meat
1/4 lb Lobster
1/2 cup Cracker Crumbs
1 small Onion
2 Tbsp Butter
1 quart Milk
Salt and Pepper, to taste
Paprika

Method

Chop shrimp, crab and lobster into fine pieces.

Melt butter in deep saucepan over low flame.

Stirring constantly, gradually add milk, cracker crumbs, onion, salt and pepper.

Blend thoroughly. When smooth, add shrimp, crab and lobster.

Simmer over low heat about 5 minutes, or until seafood is thoroughly heated.

Serve immediately in deep bowls.

Sprinkle with paprika and serve with thick slices of lightly buttered fresh bread.

Source

#12959

From: uma narendar <uma_narendar@...>
Date: Mon Jul 13, 2009 12:18 pm
Subject: bajjis

uma_narendar

Offline

Vegetable Pakoras:

Ingredients:

3 cups besan (gram flour)
2 cups water
1 potato, chopped
1 capsicum, chopped
1 onion, chopped
2 tsp red chilli powder
1 tsp mango powder
Salt
Method of preparation:

Add water to the besan and make a batter of thick consistency.
Add red chilli powder, mango powder and salt to batter.
Add the vegetables and mix well.
Fry small portions of mixture in oil till golden brown.
Serve hot with green chutney or ketchup.
Bhajjis:

Ingredients:

3/4 cup rice
2 tsp channa dal (bengal gram)
2 tsp urad dal (split black gram)
2 tsp dal (split pulse)
5-6 red chillies
1 tsp dhaniya (coriander)
1 raw banana or 2-3 brinjals or ridge gourd
Salt to taste
Oil

Method of preparation:

Soak the rice, channa dal, urad dal and dal for 2-3 hours.
Grind all the ingredients. The batter should be similar to dosa batter, thick in consistency.
Make medium thick slices of the vegetables. Cook for 2-3 minutes. If you are using banana, peel it before slicing.
Grease the pan with a little oil. Dip the vegetables in the batter and fry.
Kodballes:

Ingredients:

3 cups rice flour
1 cup maida (refined wheat flour)
1 cup cocunut
3 tsp butter
5-6 red chillies
1 small onion
1-2 tsp coriander
Oil for frying
Salt
Method of preparation:

Heat the maida on a pan for 5-10 minutes.
Grind the cocunut, red chillies, onion and coriander. Mix the rice flour and maida well. Add butter and mix well for 5-10 minutes. Add the ground mixture to the flour and salt. Mix well. The batter should be like chapatti dough. Make small balls, roll it over a plate and roll them to an oval shape/round shape (attaching the shapes). Take sufficient amount of oil for frying in pan. When the oil is hot, add the oval shape/round shape rolls to the oil and fry it until it turns brown.
Note: Heat 5-6 spoons of oil and add to flour instead of butter (if butter is not available). Instead of coconut you can use copris (dry coconut) which makes kodballes crisp

Vegetable Pakoras:

Ingredients:

3 cups besan (gram flour)
2 cups water
1 potato, chopped
1 capsicum, chopped
1 onion, chopped
2 tsp red chilli powder
1 tsp mango powder
Salt
Method of preparation:

Almond Chocolate Mousse recipe

Ingredients:

1 � cups of heavy cream.
7 teaspoons of sugar.
8 oz of chopped semisweet chocolate.
� teaspoon of almond extract.
Preparation Instructions:

Scald � cup of the heavy cream with the sugar, stirring to dissolve the sugar.

In a large bowl, pour the hot sweetened cream over the chopped chocolate and stir until the chocolate is melted and the mixture is smooth.

Set aside to allow to completely cool.

Once cool, whip the remaining 1 � cups of heavy cream with the almond extract just until stiff; do not over beat.

Fold the whipped cream into the chocolate mixture.

#12958

From: Lobo Jugvit <ljugvit@...>
Date: Mon Jul 13, 2009 5:01 am
Subject: Re: cooking question

ljugvit

Offline

Could any one tell why do iodies salt do not dissolve in oil at any form of temperature the oil is at.

--- On Mon, 7/13/09, mormondeborah@... <mormondeborah@...> wrote:

From: mormondeborah@... <mormondeborah@...>
Subject: [Kraft-Meals-Made-Simple] cooking question
To: Kraft-Meals-Made-Simple@yahoogroups.com
Date: Monday, July 13, 2009, 12:29 AM

Postum?

deborah

In a message dated 7/11/2009 10:33:42 P.M. Central Daylight Time,
Kraft-Meals- Made-Simple@ yahoogroups. com writes:_Re: cooking question _
(http://groups. yahoo.com/ group/Kraft- Meals-Made- Simple/message/ 12918;_ylc= X3oDMTJzMGl1ZmV
xBF9TAzk3MzU5NzE1BG dycElkAzIyNzU2MD EwBGdycHNwSWQDMz g1NTM0NjM5OQRtc2 dJZAMxMjk
xOARzZWMDZG1zZwRzbG sDdm1zZwRzdGltZQ MxMjQ3MzY5NjAy)

Posted by: "Christel Webb" _christel.webb@ gmail.com _
(mailto:christel.webb@ gmail.com?Subject= Re:%20cooking% 20question) _christel_webb _
(http://profiles. yahoo.com/ christel_ webb)
Sat Jul 11, 2009 8:23 pm (PDT)
Hi Amanda
As far as I know you can't substitute coffee unless you try chicore coffee
which isn't really coffee, nor even nearly:) You'd be save with chicore
trust me. We used to drink it when we were Children as Children weren't
allowed coffee in that time, I'm talking 50s lol. To substitute alcolhol
you
can take any fruit juice. So if the recipe asks for brandy you can use
grape
juice. But I don't know what you could substitute rum with, may be you can
buy some essence which is only a flavor.

Hope I could help
Christel

#12957

From: "mohd_zarka" <mohamed.zarka@...>
Date: Mon Jul 13, 2009 5:34 am
Subject: Mexican spices/Taco Seasoning

mohd_zarka

Offline

My kids like Mexican food. I usually buy the taco and fajita seasoning.I am
intersted to know the ingredients of the spices and the measurments for home
preparation if possible.

Many thanks

#12956

From: geraldine dmello <g_dmello@...>
Date: Sun Jul 12, 2009 3:20 pm
Subject: Re: Choose This Cancer-Fighting Party Dip

g_dmello

Offline

hi,am geraldine
i would like to know haw to clean,eat avocados.and also please suggest some recipies.i've heard so much about them but have never tried them.they are pretty expensive here in mumbau so i dont want them wasted if not done in the right way.
thanx. have a nice day. tc

LOVE,

GERALDINE

--- On Mon, 6/7/09, cecille labonete <cezlabprodu@...> wrote:

From: cecille labonete <cezlabprodu@...>
Subject: Re: [Kraft-Meals-Made-Simple] Choose This Cancer-Fighting Party Dip
To: Kraft-Meals-Made-Simple@yahoogroups.com
Date: Monday, 6 July, 2009, 10:18 AM

Hey where is the recipe for these healthy avocados?

Cecille Verches-Labonete
cezlabprodu@ yahoo.com

____________ _________ _________ __
From: averonicaesquierdo_ 29 <averonicaesquierdo_ 29@yahoo. com>
To: Kraft-Meals- Made-Simple@ yahoogroups. com
Sent: Saturday, July 4, 2009 17:34:29
Subject: [Kraft-Meals- Made-Simple] Choose This Cancer-Fighting Party Dip

Want a creamy, buttery party dip that you can serve without guilt at your backyard barbecue? Try some cancer-fighting guacamole.

The bright green avocados that make up this south-of-the- border-inspired treat are not only low in saturated fat and sodium but also loaded with nutrients that may protect against breast, oral, and colorectal cancers.

A Look at the Research
A review of several studies shows that compounds in avocados may inhibit the growth of -- or even kill -- certain types of cancerous and precancerous cells. And the really good news? These compounds from avocados may be able to target cancer cells without harming normal, healthy cells. Here's an even better way to serve your avocados and jack up the cancer-fighting quotient in the process.

Tasty Versatility
The other cool thing about avocados? You can toss them in your salad, spread them on your bread, or turn them into drinks. Here are some unusual and delicious ways to enjoy avocados this summer:

* The perfect barbecue side: Stuffed Avocados.
* A yummy breakfast drink: Raspberry-Avocado Smoothie.
* A guilt-free party dip: Avocado Fiesta Salsa.