STRAWBERRIES N CREAM

Strawberries n Cream:

INGREDIENTS:

2 cups fresh strawberries

1 cup whipped cream

1/2 teaspoon vanilla

1 tablespoon powdered sugar

1 cup melting chocolates

1 bar dark chocolate

METHOD:

Rinse strawberries, cut off green top. Cut into four parts so the strawberry opens up like a flower with fourpetals. Melt chocolate in microwave. Dip each strawberryin melted chocolate so just the bottom of the strawberryis chocolate coated. Place on a tray and refrigerate for several hours until chocolate hardens.

Mix the whipped cream, vanilla, and powdered sugartogether. Spoon cream mixture into a plastic sandwich bagand cut the end. Squeeze cream mixture into each strawberry.Grate chocolate on top. Serve cold.

YUMMY MUD CAKE

Yummy Mud Cake:

INGREDIENTS:

2 cups flour

1/2 cup dark cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups sugar

16 ounces dark chocolate, chopped

1 pound unsalted butter

3/4 cup water

1/2 cup buttermilk

2 tablespoons oil

2 tablespoons instant coffee

4 eggs

METHOD:

Preheat oven to 315F degrees (160C). Grease a deep 9" square Pyrex dish or cake pan with melted butter or oil.Sift flour, cocoa, baking soda, and salt in a large mixing bowl. Stir in sugar. Make a hole in the middle of themixture.

In a small saucepan, add half of the chocolate and half of the butter. Next add water and stir over low heat until melted. Remove from heat.

Then pour chocolate mixture into the middle of the dry ingredients and stir well.

In another mixing bowl whisk together buttermilk, oil, coffee grains, and eggs. Then add to the mixture and stir well.When mixture is smooth (lump free) pour into square dish and bake for 1 1/2 hours or until fork comes out clean when pokedin the center. Let cool.

In saucepan, melt remaining chocolate and butter, stirring and removing lumps. Let cool, stirring constantly until icing is thick enough to spread. Spread icing over cake, let set, then cut into squares.

MASHED SWEET POTATOES

Mashed Sweet Potatoes:

INGREDIENTS:

4 large sweet potatoes

1/2 stick butter

1/4 cup milk

2 tablespoons pure maple syrup

1 teaspoon salt

1/4 teaspoon pepper

METHOD:

Carefully peel sweet potatoes and boil until soft (approximately 5 minutes). Let sweet potatoes cool, then mash. Add butter, milk, maple syrup, salt and pepper.

MASHED PEAS

Mashed Peas:

INGREDIENTS:

1 package frozen peas

2 tablespoons butter, melted

cream

salt and pepper to taste

METHOD:

Boil peas until tender. Melt butter and pour butter and cream in a blender. Add peas 1/2 cup at a time and blend. Peas should be thick and mashed well.

HEART SHAPED CINNAMON SUGAR COOKIES

Heart Shaped Cinnamon Sugar Cookies:

INGREDIENTS:

1 cup butter, softened

1/2 cup sugar

1 teaspoon vanilla extract

1 egg yolk

2 1/4 cups flour, sifted

For Topping:

4 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 cup red hot candies

METHOD:

Preheat oven to 350F (180C) degrees.

In a bowl beat softened butter and sugar untilcreamy. Next add vanilla and egg yolk and beat.

Gradually add flour, a few spoonfuls at a timestirring constantly. Divide the dough in half and chill in the fridge for half an hour.

Use a rolling pin to roll out each half of the dough.Should be about 1 to 1 1/4 inch thick.

Use a heart shaped cookie cutter to cut out shapes. Place cookies on a greased cookie sheet. Decoratecookies with red hot candies. Sprinkle cinnamon andsugar over cookies.

Bake for about 10 minutes until golden.

HONEY BREAD ROLLS

Honey Bread Rolls:

INGREDIENTS:

1 1/2 cups water 2 tablespon melted butter

1 1/2 tablespoons honey

1 teaspoon salt

5 cups wholemeal flour

1 teaspoon yeast

METHOD:

For this recipe, use a bread machine to do all the hard work of mixing and kneading. Add water, olive oil, honey and salt to the bread compartment. Add flour and yeast on top of the flour. Always put the yeast in last, because if you are delaying the start time on the bread machine, the yeast can't come into contact with the water until it starts to mix as it will not rise as well.

Let the machine mix the dough on the dough cycle and then take the risen mix out of the machine and cut it up to form round rolls or buns.

Let rise again in a warm place until the required size. Cook in a hot oven 400F degrees (210 C) for 10 to 15 minutes.

YUMMY CORN BREAD

Yummy Corn Bread:

INGREDIENTS:

1 1/2 cups flour

1 1/2 cups yellow cornmeal

1/2 cup brown sugar

3 teaspoons baking powder

3/4 teaspoon salt

2 eggs

3 tablespoons oil

1 1/2 cups milk

METHOD:

Mix ingredients together in the order listed above. Pour into greased muffin pans or square baking dish. Bake at 425F degrees for 20 to 25 minutes.

FRUITS DRINK FOR SUMMER

FRUITS DRINK FOR SUMMER

INGREDIENTS:

3/4 CUP MANGO JUICE

1/2 CUP PINEAPPLE JUICE

1/4 CUP LEMON_LIME SODA

ICE CUBES OR JUICE CUBES

(FREEZE JUICE BEFORE HAND)

FRESH FRUITS (FOR GARNISHING)

METHOD:

* COMBINE THE JUICES AND THE SODA IN A PITCHER..........POUR OVER ICE OR JUICE CUBES INTO A GLASS AND GARNISH WITH FRUITS AND SERVE.

TABULI/TABOULI

"Tabuli/Tabouli"

Ingredients:

1/2 cup very fine bulgur

2 bunches parsley

2 medium tomatoes, finely chopped

1 small onion, thoroughly minced

1 teaspoon salt

1 teaspoon dry mint

1/4 cup olive oil

1/4 cup lemon juice

Method :

Soak bulgur in enough fresh water for about 15 minutes.

Drain well.

Toss all ingredients in a large cooking bowl and add oil last.

Chill the mixture in the refrigerator.

Serve the mouthwatering dish decorated with lettuce leaves.

MOUTTON BIRYANI

Mutton Biryani

Ingredients:

500 gm mutton

1 cup onion

1 inch piece ginger

a few flakes garlic

3 tsp coriander powder

3 green chillies

1 tsp chilli powder

? cup dried coconut

1 tsp poppy seeds

2-3 cloves, cardamom, peppercorns

1 inch stick cinnamon

1 cup curds

salt to taste

3 tbsp fat

Other ingredients

Rice:

2 cups pulao rice

½ cup onion

2-3 cloves

1 inch piece cinnamon

2-3 cardamom

2-3 bay leaf

Salt to taste

5 tbsp fat

Method:

Clean and cut meat. Soak in curd.

Roast and powder cloves, cardamom, cinnamon and peppercorns.

Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.

Add sliced onions. Add ground spices and fry.

Add meat. fry well. Add ground poppy seeds.

Add remaining curds and salt and cook gently till meat is tender.

Add powdered spices. Remove from fire.

For the Rice

Slice onions. Heat fat. Fry onions and remove. Add spices.

When they crackle, add rice and fry for a few minutes longer.

Add salt and double the quantity of hot water.

When rice is cooked and all moisture has evaporated, remove from fire.

For the Biryani

Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.

Serve hot, garnished with fried onions and fried nuts.

SHAMI KABAB

"Shami Kabab"

Ingredients:

½ kg minced meat without fat.

2 tbsp chana dal washed and soaked in water for ½ hr.

1 tsp dhania jeera powder.

1 tsp garam masala.

10 garlic flakes.

2 pieces dalchini. (cinnamon)

3 cloves.

1 piece ginger.

2 elaichi. (cardamom)

A pinch of pepper.

1 tsp chili powder.

A handful of Kothmir and chopped pudina.(mint leaves)

1 egg.

Juice of ½ a lemon.

1 finely chopped onion.

Oil for frying.

Salt to taste.

Method :

Wash and drain the mince and mix the chana dal, whole spices, a cup of water and salt to taste. Cook till dry. Remove from the fire and add ginger, garlic, pepper, chili powder, dhania and jeera powder then grind the mixture into a fine paste and knead into a dough. Add the chopped pudina, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.

TOMATO SOUP

Tomato Soup

Ingredients:

4 large tomatoes

Mint leaves

salt & pepper

Method:

Keep tomatoes in a heavy pan.

Put water and allow it to boil.

Put salt, mint and continue boiling

for 10 minutes.

When cool, blend the tomatoes in a mixer.

Sieve to separate seeds and skin.

If mixer is not available use a soup strainer for 2 minutes.

Ready to serve hot.

SWEET CORN SOUP

Sweet Corn Soup

Ingredients:

1 corn

spring onion

vegetable stock

5 tsp tomato sauce

1 cloves cinnamon

1 "cloves" cardamom

2 tsp pepper

½ onion

1 tomato

4 green chilies

salt, sugar to taste

To be ground into paste

onion

tomato

green chilli

Method:

Add the required vegetable stock and the ground paste.

Now take a cloth and put the spices and make that into a small bag

Put the corn and allow them to boil for 20 minutes.

Then put the sugar, salt and pepper and the spring onion.

Now add the tomato sauce.

Take out the vessel and remove the spice bag.

Ready to serve.

MIXED FRUITS DRINK

Mixed Fruits Drink

Ingredients :

2 bananas

3 peaches

1 cup yogurt

1 cup chilled milk

Method :

Peel the bananas and cut the small pieces bananas and peaches.

Grind the both fruits in the mixer.

Add low fat yogurt and again grind, you can mix chilled milk and sugar.

Serve chilled.

WINTER COCKTAIL

Winter Cocktail

Ingredients:

3 tsp lemon juice

2 tbsp orange juice

1 bottle soda

4 tsp sugar, powdered

3 strawberries, sliced

Method:

Keep the soda bottle to chill.

Place the sliced strawberries at the

bottom of a tall glass.

Put the sugar and fruit juices.

Before serving put the chilled soda on the top.

HEALTH DRINK

Health Drink

Ingredients :

2 tomatoes

1 carrot

1 orange

a few drops of lemon juice

3 drops saccharine or 2 pills saccharine

2 pinches salt

crushed ice for serving

HOW TO MAKE HEALTH DRINK:

Chop the tomatoes and carrots into big pieces.

Put the orange segments and ½ teacup of water.

Blend it with all the remaining ingredients in a

liquidizer and strain.

Serve it with lots of crushed ice.

ICED TEA

Iced Tea

Ingredients :

1 tall glass

1 cup water

1 tsp tea powder

5 tsp sugar

1 lemon's juice

10-15 ice cubes

Method :

Make black tea as usual with 5 tsp sugar

Take the tall glass and fill it more than ½ with ice cubes

Cool the black tea till only a bit warm

Pour the lemon juice over the ice cubes and also the black tea

Garnish with whole pudina leaves(1-2) and a lemon slice.

WATER MELON DRINK FOR SUMMER

Water Melon Drink

Ingredients :

1 melon water

100 gms sugar

Ice cubes

Method :

Cut out a square from the melon as it is

& keep aside.

Put sugar in the melon & cover back with the cut piece.

Refrigrate for 3-4 hrs.

Take out & Pour into glasses. Serve chilled.

VANILLA ICE CREAM

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

Gulab Jamun

Ingredients :

1 litre milk

¾ 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.

DAL FRY

INGREDIENTS:

• 1 cup Toovar Dal

• 3/4 cup Onions (chopped)

• 2-1/2 cups Water

• 1/2 tsp Turmeric Powder

• 3 tbsp Oil

• 1 tsp Garlic (chopped)

• 1 tsp Ginger (chopped)

• 1 cup Tomatoes (chopped)

• 1 tsp Green Chillies (chopped)

• 1/2 tsp Cumin Seeds

• 1 tsp Chilli Powder

• 1/4 cup Coriander Leaves (chopped)

• Salt to taste

METHOD:

• Take the dal and wash it properly.

• Soak it in about 2-1/2 cups of water for half an hour.

• Pressure-cook the dal until it is done.

• Take oil in a frying pan and heat it.

• Now, add chopped garlic, ginger, onion, cumin seeds and green chillies.

• Fry the mixture on medium flame for 3 to 4 mintues. Stir the mixture periodically.

• Put chopped tomatoes, turmeric powder, chilli powder and salt and fry again on a high flame for about 3 minutes.

• Pour this mixture into cooked dal and mix thoroughly.

• Dal fry is ready.

• Serve it garnished with chopped coriander leaves.

BUTTER MILK

Ingredients:

• 1 cup Curd

• 2 cups Water

• A pinch of Salt

How to make Buttermilk:

• Beat the curd in a blender for 15 - 20 seconds.

• Add water to the above and mix thoroughly.

• Add salt, stir well and buttermilk is ready to serve.

ALOO CHAAT

INGREDIENTS:

• 3 Potatoes (boiled and peeled)

• 1 tsp Chaat masala

• 1 tsp Roasted Cumin Powder

• 1 tbsp Tamarind Chutney

• 1/2 tbsp Mint Chutney

• 1/2 tsp Red Chilli Powder

• Oil for frying

• Chopped Coriander Leaves

• Salt as per taste

METHOD:

• Chop the boiled potatoes into 3/4 inch cubes.

• Deep-fry the potatoes in oil in a wok till golden brown and well cooked.

• Drain excess oil on a paper.

• Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala and mix thoroughly.

• Add tamarind chutney and mint chutney according to taste and mix properly.

• Garnish with fresh coriander leaves and serve.

FRUIT PUNCH

Fruit Punch

Ingredients

300 ml Orange juice

300 ml Pineapple juice

150 ml Mango pulp

100 gms Fresh cream

2 ice Cubes

Sugar- to taste

Method

1. Put all the ingredients in the mixer.

2. Mix well and pour into glasses.

3. Garnish with orange and cherry.

4. Fuit Punch is ready to be served

VEGETABLE RAITA

Vegetable Raita

Ingredients

1 cup plain yogurt

1 cucumber grated

1 carrot grated

3 spring onion

1 green chilli

2 stalks of celery

1 medium tomato

1 onion

1 sprig coriander lesaves

Salt - to taste

1/2 tsp cumin powder

Method

1. Finely chop spring onion, chilli, celery, tomato onion and coriander leaves.

2. Beat yogurt well and add the rest of the ingredients. Refrigerate till chill.

3. Vegetable Raita is ready to serve.

THANDAI

Thandai

Ingredients:

4 cup Milk

Cinnamon(1 stick)- Grind to a fine powder

Cardamom(2 tsps) - Grind to a fine powder

Peppercorns(5-8 no.s) - Grind to a fine powder

Sugar - to taste

6.saffron (1/2tsp)

2tbsp Khus khus soak in water for 15 mins- grind with the paste below:

Boil the below then peel and grind to a fine paste with a little warm milk.

Almonds---1/4 cup

cashews---1/4 cup

Pista---1/4 cup

Melon seeds--1/4 cup(if available)

Method

1. Take a pan add milk add saffron and then add sugar and heat till sugar dissolves.

2. Then to the milk add the powdered spices and stir and off the heat.

3. Add the ground paste to the heated milk and stir well.

4. Heat the milk for a few seconds. cool it at room temp.

5. Cool Thandai by refrigerating and serve chilled

TEA

Tea

Ingredients

1 cup Water

3/4 cup Milk

1 tsp Tea Powder

2 tsp Sugar or as per taste

2 Cardamom(Elaichi)

Method

1. Heat the water .

2. Add tea powder in water and let it boil.

3. Add Cardamom and milk take one more boil.

4. Add sugar in the serving cup, and filtered TEA into the cup.

5. Hot tea is ready to be served.

MIX FRUIT RAITA

Mix Fruit Raita

Ingredients

2 cups Curd (yogurt)

3 Bananas

1 small Pineapple

2 Apples

1 Ripe Mango

1 cup Pomegranate seeds

Chopped coriander leaves

Sugar- to taste

Salt - to taste

Black pepper powder to taste

Method

1. Stir the curd with hand mixer properly and mix salt, sugar, if the curd is thick add little milk or water.

2. Cut all fruits in small cubes and add to the curd.

3. Garnish the fruit raita with chopped coriander and pomegranate.

4. Mix well and chill. Mix Fruit Raita is ready to serve.

MISSI ROTI

Missi Roti

Ingredients

1 Cup Gram flour (besan)

1 Cup Whole wheat flour (atta)

1/2 teaspoon Cumin seeds

1/4 teaspoon Carom seeds (ajwain)

1 tablespoon Dried pomegranate seeds (anardana)

3 -4 Green chillies- chopped

1 Onion , chopped

Salt - to taste

1/2 teaspoon Turmeric powder

2 tablespoon Fresh coriander leaves- chopped

1 tablespoon Oil - for greasing

Butter

Method

1. Take gram flour and whole wheat flour in a bowl.

2. Roast cumin seeds, carom seeds, and dry pomegranate seeds. Pound them to a powder.

3. Add green chillies, onion, salt, turmeric powder, coriander leaves and mix well with gram flour and whole wheat.

4. Add one tablespoon of oil and the pounded spice powder and knead into a dough. Cover and rest the dough for about 10 minutes.

5. Divide the dough in 15-20 equal portions and roll into balls. Further roll each portion into a roti.

6. Heat a tawa and roast the rotis with a little oil till both sides are well done.

7. Serve Missi Roti hot with a dollop of buTTER

CREAM FRUIT SALAD

Cream Fruit Salad

Ingredients

16 oz Cool Whip (or whipped cream or beaten fresh cream)

1 1/2 cup Banana sliced into small pieces

1 cup Apples (cut into small cubes)

1/4 cup Sweet Black Grapes (remove the seeds)

1/4 cup Peaches (cut into small cubes)

1/4 cup Mangoes (cut into small cubes)

2 cans of Manderine Oranges

1/2 cup Sugar

/2 tsp - cardamom powder

Pinch of Saffron

Chopped Walnuts, Almonds & Cashews for garnishing

Method

1. Mix all the above fruits in a big mixing bowl.

2. Add sugar to the fruit mixture and mix well.

3. Finally add cool whip or whipped cream or beaten fresh cream to the mixture and fold it well so that the fruits are well blended with the cream.

Garnish with chopped nuts when serving.

4. Refrigerate Cream Fruit Salad for 1 hour before serving.

BEETROOT RAITA

Beetroot Raita

Ingredients

1 Beet root

1 cup - curd/yogurt

1/2tsp Mustard seeds

1/2tsp Cumin seeds

5 - 6 leaves of karipatta

1 tbsp Coriander leaves

A pinch Asafoetida

1/4 tablespoon of green chilli

2 tablespoons of ghee or oil

Sugar and salt as per taste

Method

1. Cut the beet root into 4-5 large pieces.

2. Partially boil with water.

3. Peel off the skin and grate finely.

4. Add the grated beet to the beaten curd/yogurt.

5. Heat the oil.

6. Add Mustard and Cumin seeds to the oil and wait till they flutter.

7. Add asafoetida and karipatta.

8. Add finely chopped green chilli.

9. Add the oil to grated beetroot curd mix as prepared in step 4.

10. Add salt and sugar and mix together.

12. Chill and serve beetroot raita.

ALMOND MILK

Almond (Badam) Milk

Ingredients

15- 20 Almonds

3 tbsp sugar or as per taste

1/2 tsp Cardamom(Elaichi) powder

1 tsp Honey

2 Ice cubes

2 cup Milk

1/2tsp Saffron

Method

1. Soak the Almonds overnight and remove their skins.

2. Put the Almond, sugar , illaichi powder, saffron ,honey and milk in the blender and grind them.

3. Then add the ice cubes and some rose petals.

4. Almond(Badam) Milk is ready to served.

SHAHI MANGO RAITA

Ingredients:

1 ripe mango

4 cups - Plain yogurt

200 gms or 8 oz - Condense milk

1 table spoon - Crushed cashew

1 table spoon - Crushed almonds

1 table spoon - Crushed pistachio

2-3 pinch Cardamom powder

Method

1. Peel and cut Mango in small pieces.

2. Mix condense milk and curd ,beat till smooth.

3. Add crushed nuts and cardamom powder in this curd .

4. Add mango pieces in this mix.

5. Add sugar to taste .

6. Mix well and chill Shahi Mango Raita before serving.

PARTY PUNCH

Ingredients

1 big (1 liter) bottle of Lime/Pineple/Orange Soda

1/2 litre Vanila Icecream

1/2 litre Lime/Pineple/Orange Sorbet(in frozen Section of Super store)

1 litre Ginger Soda

1 can (small) Red Cherries

1 can (small) Delmont mix Fruit

Method

1. Mix in a bowl all above ingredients, 10 minute before serving and keep in bowl with 2 cup crushed (very small pieces) ice. If you serve, ocasionally stir to avoid fruit left at bottom. .

2. Party Punch is ready to be served.

FRIED PRAWNS

INGREDIENTS:

PRAWNS 500 GRAMS

PAPRIKA POWDER 1 TSP

GREEN CHILLIES (CHOPPED) 3

PAKISTANI CHINESE SALT 1 TSP

EGGS 2

WHITE FLOUR 4 TBSP

CORNFLOUR 3 TBSP

SALT TO TASTE

OIL FOR FRYING

METHOD:

* CLEAN AND DE_VEIN PRAWNS.

* PUT PRAWNS, SALT, PAPRIKA POWDER, GREEN CHILLIES, CHINESE SALT, WHITE FLOUR, CORNFLOUR AND EGGS IN A BOWL.

* MIX WELL AND MARINATE FOR 1 HOUR.

* HEAT OIL IN A WORK AND FRY PRAWNS ONE BY ONE.

* FRY ON HIGH FLAME TILL THEY TURN GOLDEN AND THEN TAKE THEM OUT ON PAPER TOWELS.

* SERVE DELICIOUS FRIED PRAWNS WITH TOMATO KETCHUP.

SALSA CHICKEN

INGREDIENTS:

1 small onion, diced

1/2 green bell pepper, diced

2 tablespoons olive oil

1 pound chicken (boneless,skinless chiken thighs or legs)

2 cups of salsa

1 pound greens (chopped spinach works well)

3 cups cooked brown rice

DIRECTIONS:

In a large oven safe pan saute onion and bell pepper in oil about 3 minutes. Next add chicken and brown on all sides. Stir in salsa and greens, then cover pan, reduce heat, and cook about 15 to 20 minutes until chicken is well cooked.

Serve over brown rice.This recipe is from Andrea, age 10, of the United States.

TASTY BANANA CAKE

INGREDIENTS:

2 cups flour

1 cup sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/2 cup vegetable oil

2 medium eggs

1 teaspoon vanilla

4 medium bananas mashed

DIRECTIONS:

Combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Set aside. Mix oil, eggs, and vanilla then add.

Beat on medium speed for 3 minutes. Mash the bananas, add to mixture, and beat for one more minute. Pour mixture into two 9X9X2 inch baking pans.

Bake for 30 to 35 minutes in a 350F (175C) degree oven.

Serves 10.

CRISPY FRENCH TOAST

INGREDIENTS:

6 bread slices

1/2 cup milk

2 eggs, beaten

1/4 teaspoon sugar

1/4 teaspoon cinnamon

1 tablespoon oil

DIRECTIONS:

Beat eggs. Add milk, sugar, and cinnamon and mix together. Use a fork to dip each bread slice into the mixture one at a time. The key here is to dip it in the mixture long enough to soak well, but not too long so you avoid it breaking apart.

Cook bread on a hot griddle or skillet over medium heat for 2 to 3 minutes on each side. Use a potato masher to gently press down so your French toast is crispy and golden in the center without burning the crust.

Serves 3.

Suggested toppings: pure maple syrup, powdered sugar, creamed honey, cream cheese.

CHEESE BALL

INGREDIENTS:

1 8 ounce package cream cheese, softened

Worcestershire sauce

1/2 package blue cheese, crumbled

1 cup shredded sharp cheddar cheese

1 small onion minced

DIRECTION:

Beat cheese in mixer bowl until fluffy. Beat in onion and Worcestershire sauce. Stir in pecans. Chill. Mold into a ball, roll in parsley. Place on serving plate, cover and chill for 2hours. Serve with small crispy crackers.

YUMMY MANGO BANANA SHAKE

Ingredients

1/2 small mango - peeled, seeded and diced

1 banana, cut in chunks

1 scoop vanilla ice cream (optional)

1 tablespoon white sugar, or to taste

1/8 teaspoon ground cinnamon, or to taste

1 pinch ground nutmeg, or to taste

2 cups milk

Directions

Place mango, banana, and ice cream into a blender, and sprinkle with white sugar, cinnamon, and nutmeg. Pour in milk and place the lid on the blender. Blend until smooth, then pour into cups to serve.

ENERGETIC SUMMER SMOOTHIE

Ingredients

2 bananas, broken into chunks

1 cup cubed papaya (optional)

1 cup cubed fresh pineapple

1 cup cubed honeydew

1 cup seedless grapes (optional)

3 cubes ice cubes (optional)

2 (6 ounce) containers fruit flavored yogurt

1/2 cup orange juice, or as needed

Directions

Place bananas, papaya, pineapple, honeydew, grapes, ice cubes, and yogurt into the bowl of a blender. Pour in orange juice. Cover and puree until smooth, adding additional orange juice if needed to achieve desired consistency.

STRAWBERRY SHAKE

Ingredients

1 cup plain yogurt

1/4 cup Strawberry Preserves

1 banana, peeled and cut into chunks

4 ice cubes

Fresh strawberries or mint leaves for garnish

Directions

Place yogurt, strawberry preserves, and banana in blender; blend until mixed. Add ice cubes and blend until smooth. Pour into tall glass and garnish with strawberry or mint sprig.

PINEAPPLE SMOOTHIE

Ingredients

1 1/2 cups unsweetened pineapple juice

1 cup 1% buttermilk

2 cups ice cubes

2 (8 ounce) cans unsweetened crushed pineapple

1/4 cup sugar

Directions

Combine all ingredients in a blender or food processor; cover and process until smooth. Pour into glasses; serve immediately.

NEVER BITTER LEMONADE

Ingredients

6 cups water

1 cup white sugar

1/8 teaspoon salt

1/2 cup fresh lemon juice

Directions

In a pot combine water, sugar and salt. Bring to a boil and continue to boil for 2 minutes. Chill the sugar water for at least 60 minutes in the refrigerator.

In a 2 quart pitcher mix cooled sugar water and lemon juice together. Pour over ice and serve.

FRESH LEMONADE

Ingredients

10 lemons

3 cups water

2 cups white sugar

4 cups crushed ice

Directions

Cut 1/2 of one lemon into thin slices and set aside. Juice remaining 9 1/2 lemons and pour into a glass pitcher or punch bowl. Stir in the water and sugar until dissolved. Pour in the crushed ice and float the lemon slices on top.

CITRUS LEMONADE

Ingredients

1 cup white sugar, or to taste

4 lemons, juiced

4 limes, juiced

4 oranges, juiced

3 quarts cold water

1 lime, sliced into rounds (optional)

12 cups ice cubes

Directions

Pour the sugar, lemon juice, lime juice, and orange juice into a gallon-sized container; stir until the sugar has dissolved. Serve over ice with a slice of lime if desired.

CHERRY BERRY SMOOTHIE

Ingredients

1 cup cherry juice

1 (8 ounce) container vanilla yogurt

1 cup frozen unsweetened raspberries

1/2 cup seedless red grapes

3 teaspoons sugar

Directions

In a blender, combine all ingredients. Cover and process until well blended. pour into glasses; serve immediately.

BANANA SMOOTHIE

Ingredients

1 banana

1 cup milk

1 teaspoon vanilla extract

1 egg

2 tablespoons white sugar

1 pinch ground cinnamon

Directions

In a blender, combine banana, milk, vanilla, egg and sugar. Blend until smooth. Pour into a tall glass and top with a pinch of cinnamon.

TURNIP SPECIAL

TURNIP SPECIAL

INGREDIENTS:

TURNIPS 6

CHICKEN STOCK 1 1/2 TBSP

YOGURT 250 GRAMS

GREEN CHILLIES (CHOPPER) 3

CORIANDER LEAVES (CHOPPED) 1 BUNCH

DILL (CHOPPED) 1 BUNCH

MUSTARD SEEDS 1/2 TSP

RED CHILLI POWDER 1TBSP

TURMERIC POWDER 1/4 TBSP

GARLIC (CHOPPED) 1 TSP

METHOD:

* BOIL TURNIPS AND MASH THEM.

* MIX 2 TBSP YOGURT IN 1/4 CUP WATER.

* PUT TURNIPS, YOGURT WATER, TURMERIC POWDER, GARLIC, RED CHILLI POWDER, MUSTARD SEEDS AND CHICKEN STOCK IN A POT. COOK TILL ALL THE WATER DRIES.

* ADD CORIANDER LEAVES, GREEN CHILLIES AND DILL ONCE THE WATER HAS DRIED UP, AND TURN OFF THE FLAME.

* TAKE IT OUT IN A DISH.

* MAKE 'RAITA' FROM THE REMAINING YOGURT AND SERVE WITH TURNIP SPECIAL.

FOOD RECIPES,DRINK RECIPES

FOOD RECIPES,DRINK RECIPES