tag:blogger.com,1999:blog-69812140427273985682024-02-20T11:08:21.979-08:00TakeItEasyCooking.comShilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-6981214042727398568.post-31599716923247448812013-12-22T11:52:00.000-08:002013-12-22T11:52:49.920-08:00Red Kidney Bean Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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My 100th post!!!! I thought it should be healthy :)<br />
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Ingredients:<br />
<br />
1/2 red onion, thinly sliced<br />
2 tablespoons high-quality red wine vinegar<br />
2 cups small, sweet cherry tomatoes<br />
1 teaspoon fine sea salt, more as needed<br />
3 14-ounce cans red kidney beans, rinsed and drained (or 1 lb beans soaked overnight and boiled)<br />
2 tablespoons extra-virgin olive oil<br />
1 bunch of chopped green onion<br />
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Method:<br />
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1. In a small bowl, combine onions and vinegar. Set aside to marinate while preparing rest of salad, or up to three hours.<br />
2. Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.<br />
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-56494168866428436212013-12-15T10:21:00.000-08:002013-12-16T20:53:19.921-08:00Eggplant Lasagna<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-ZZIA8iPNGTA/Uq3wG3FE3hI/AAAAAAAACuk/vHk_W2_0rVE/s1600/Eggplant+Parmesean+Lasagnea.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-ZZIA8iPNGTA/Uq3wG3FE3hI/AAAAAAAACuk/vHk_W2_0rVE/s400/Eggplant+Parmesean+Lasagnea.jpg" width="400" /></a><br />
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Ingredients:<br />
<br />
2 medium eggplants<br />
1<span class="Apple-tab-span" style="white-space: pre;"> </span> container (16-ounce) low fat small-curd cottage cheese<br />
1<span class="Apple-tab-span" style="white-space: pre;"> </span> container( 15-ounce) part-skim ricotta<br />
6<span class="Apple-tab-span" style="white-space: pre;"> </span> ounces part-skim mozzarella, grated (1 1/2 cups)<br />
1/2 cups grated Romano or Parmesan cheese<br />
2<span class="Apple-tab-span" style="white-space: pre;"> </span> tablespoons grated Romano or Parmesan cheese<br />
Black pepper<br />
1<span class="Apple-tab-span" style="white-space: pre;"> </span> cups roughly chopped fresh basil<br />
1/2 cups roughly chopped fresh flat-leaf parsley<br />
2 1/2 cups jarred marinara sauce<br />
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<br />
Directions:<br />
<br />
1.Heat oven to 450 degrees F. Lightly oil two large rimmed baking sheets. Beat the egg and egg whites together in a shallow bowl. Place the bread crumbs and flour in separate shallow bowls. Add 1 tablespoon oil to the bread crumbs and mix to combine.<br />
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2. Slice the eggplants into 1/2-inch-thick rounds. Dip the eggplant rounds in the flour, then the eggs (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help them adhere; transfer to the prepared baking sheets. Roast until the eggplant is golden brown, 15 to 20 minutes. Reduce oven temperature to 400 degrees F.<br />
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3. In the meanwhile, in a big bowl, combine the cottage cheese, ricotta, 1 cup mozzarella, 1/2 cup Romano, and 1/2 teaspoon pepper. Fold in the basil and parsley.<br />
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4. Spread 1/2 cup marinara on the bottom of a baking dish. Top with a layer of eggplant (8 to 12 slices) and 1/2 cup marinara, and dollop with a third of the ricotta mixture (about 1 1/2 cups). Repeat eggplant, marinara, and ricotta layers twice. Top with the remaining 1/2 cup marinara. Sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons Romano.<br />
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5. Cover the dish tightly with an oiled piece of foil and bake for 20 minutes. Uncover and bake until the top is light golden brown, 20 to 25 minutes more. Let stand for 10 minutes before serving.</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-68681066840645605622013-07-25T18:31:00.000-07:002013-07-25T18:31:21.020-07:00Beef carpaccio<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients:<br />
8 -10 ounces beef tenderloin<br />
4 cups arugula or 4 cups mixed greens<br />
your favorite vinaigrette<span class="Apple-tab-span" style="white-space: pre;"> </span> (amount to taste)<br />
kosher salt<br />
fresh ground black pepper<br />
shaved parmesan cheese<br />
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Method:<br />
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1.Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.<br />
2.After 2 hours, unwrap the tenderloin and thinly slice the beef into 1/8 to 1/4-inch pieces.<br />
3.Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.<br />
4.Repeat until all of the meat is sliced and pounded.<br />
5.Divide the meat evenly among 4 chilled plates.<br />
6. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-28805389295358577622013-07-09T21:19:00.001-07:002013-07-09T21:19:36.596-07:00Baba Ghanoush <div dir="ltr" style="text-align: left;" trbidi="on">
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Highly seasoned dip of Middle East, although famous all over world. The finished dish ideally should have the smoky flavor, coming from fire-roasting of eggplant. Leaving on a little of the blackened skin will fulfill this purpose.<br />
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The most important part of this dish is roasting the eggplant. You can do this on a gas stove Although it makes a mess, but the flavor can't be beat. Other options are on a grill, under a broiler, or in a hot oven. The oven is least preferable because it can't give the eggplant the desired slightly charred flavor.<br />
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<b>Ingredients</b>:<br />
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3 lb. eggplant<br />
1 tsp. minced garlic<br />
1/2 cup tahini (sesame-seed paste)<br />
2 Tbs. fresh lemon juice<br />
1 tsp. kosher salt<br />
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<b>Method</b>:<br />
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1. Roast the eggplant, set each eggplant directly on the flame, grill, or grate.<br />
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2. For oven preheat oven at 400 F. Lightly grease a baking sheet. Oil eggplant and prick it too. The eggplant will start to crack and give off juices; it should become an ashy grayblack. 3. Turn it as it cooks, but be careful-as it softens under heat, it becomes difficult to move without splitting. When the eggplant is charred gray and very tender all the way through, transfer it to a plate to cool.<br />
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3. Slice off the top of the cooled eggplant, and then cut it in half lengthwise. Use a spoon to carefully remove all the pulp, but avoid any bits of blackened skin. With a fork, stir the eggplant to break up large pieces and add the rest of the ingredients. Taste as you mix and adjust seasoning. Chill before serving.<br />
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-89572770848768184132013-06-29T03:42:00.001-07:002013-06-29T06:06:01.749-07:00Secrets of Healthy Living<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">More
than ever before, people are now striving to live longer and stay healthier. The
secrets of healthy living are hidden gems, which are presented in the following
content. If you are desirous to stay healthier, be advised to make sure that the
food you eat is healthy. It's important to combine food types to create a well
balanced diet. As we learn to understand how the food that we eat interacts in
our body, the better we can decide, as on what to keep in our daily diet to stay
healthier.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">The
food we take can be broadly classified as: <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Alkaline and Acidic<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Acidic
environment favors development of harmful bacteria, while the alkaline
environment potentiates the development of good ones. Food that we typically
take is 70% acidic and 30% alkaline, which in fact should be opposite for a healthy
living. As the human body is Alkaline in nature so; it has to maintain slightly
alkaline plasma. The insufficient intake of alkaline food compels body to restore
balance by extracting calcium from bones and other places like teeth.
Furthermore, the deficiency of Vitamin D due to lack of sunlight and animal
food are the main reasons for continual increase in Dental diseases, fragile
bones and Arthritis.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Hence,
the nutritious food includes 70%alkaline and 30% acidic food. A few points
should also be taken care of for a healthy living:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">-<span style="font-size: 7pt;">
</span></span><!--[endif]-->The
intake of Fats and oils should not exceed 10-15 ml per day (that is; 3 tea
spoons) <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">-<span style="font-size: 7pt;">
</span></span><!--[endif]-->Increased
intake of organic food, whilst the carbohydrate based foods should be minimized
as much as possible<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">-<span style="font-size: 7pt;">
</span></span><!--[endif]-->Avoid
sugar and salt<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">-<span style="font-size: 7pt;">
</span></span><!--[endif]-->Drink
lots of water <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">-<span style="font-size: 7pt;">
</span></span><!--[endif]-->Use
mouthwash at night to avoid dental problems<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Vegetables
and Fruits</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">These
should be the major portion of the food you eat each day. These are very rich
in nutrients and would give your body the essential minerals and vitamins it
requires. It doesn't make any difference if they are fresh or frozen. The only fact
that they are eaten is more than enough. Eating salad regularly is one of the
best ways to consume these. An olive oil dressing mixed with lemon and some
pepper can make them taste even better. For instance, following should be
eaten;<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-
Green leafy vegetables: for example spinach, cabbage & cauliflower<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-
Red color vegetables: for example tomato, carrots, beetroot and reddish<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-
Seasonal Fruits: including bananas, berries, mango, apple, grapes, oranges and
so on<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cereals</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Dieticians
recommend that cereals should make up one third of your daily food intake. Generally,
people have misconceptions about this group. Therefore, they consciously avoid
eating rice or starchy foods with a mindset that these will increase their
waist line. However, this is poor set of information that is prevalent and should
be corrected. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Actually
cereals contain essential carbohydrates that work wonders. The only thing you
have to keep an eye on is the quantity. The bread that people normally think
increases weight actually gives them wholesome nutrients required by the body.
However, the extra spoon of jam or butter can produce negative effects. Controlling
the amount of whatever one takes is another step towards a healthy diet.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">The
noteworthy examples of cereals good for health include; <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-
Rice & breakfast cereals<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-
Whole meal multigrain fresh bread and noodles<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-
Sweet potatoes, beans and lentils<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Dairy
products</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">These
are very important in the daily diet. They do contain lots of fats, but still
hold great importance. In this regard, the low fat versions of foods like
skimmed milk, reduced fat cheese and low fat yoghurt are healthier choices.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sweets</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Anyone
can do well if consume these items in moderation. Despite the fact that these
foods are almost everyone's favorite, these must be avoided to ensure healthy
living. This doesn't mean to completely give up eating them forever; in fact
simply decrease the frequency of intake from everyday to once in two a week
period or month. Some common examples of these foodies are;<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-
Fried food<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-
Chocolates & candies<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-
Cakes and cookies<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">-
Creams, drinks and soda pop etc.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Meat</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Meat
is undoubtedly rich in proteins and vital for our body. They should be eaten as
a part of diet but in moderation. The good part of it is that you can remove
the fat in the meat quite easily. One should take fish at least twice a week
and be assured that you eat different kind of fish every time. Some of the examples
of healthy meat include; White meat, in which chicken without skin should be
used.<o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Along
with a healthy diet, exercise is also an essential part of a healthy living. It
is said that one-third of body toxins are removed by sweating only, which would
otherwise will have heavy burden on Liver and Kidney.</span><span style="font-family: Times New Roman, serif;"><o:p></o:p></span></div>
</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-58203104152716851052013-06-25T17:44:00.000-07:002013-06-26T09:08:52.640-07:00Grilled Stuffed Pork chops with cranberries, goat cheese and walnuts<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a high end restaurant quality food made just within the time you would start the car and go to the nearest food joint :)<br />
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Ingredients:<br />
<br />
4 Boneless pork chops<br />
Salt and black pepper<br />
1/2 cup cranberries<br />
1/2 cup fresh goat cheese<br />
1/4 cup chopped walnuts<br />
1 tsp fennel seeds, chopped<br />
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Method:<br />
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1. Preheat grill over medium heat<br />
2. Use a sharp parking knife to cut a pocket in the side of each chop. Cut it deeper. Stretch out the pocket.<br />
3. Season the chop all over with salt and pepper.<br />
4. Combine the stuffing of cranberries, goat cheese, walnut and fennel seeds.<br />
5. Stuff the mixture in the pork until full and secure them with toothpick.<br />
6. Grill them for 15 min each side closed.<br />
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-29703489137860110112013-06-24T22:36:00.000-07:002013-06-24T22:39:26.772-07:008 ways to better your grilling<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>1. You need to cook your food perfectly every time: </b>Everything else is just frosting over the cake. If the steaks are not properly cooked, they are not worth eating. Although everyone has their own liking but generally for burgers and steak it should be medium - rare, a little beyond medium for pork and fishes and chicken until the pink color disappears. Flip Burgers Once and Only Once. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done. Keep grill at a steady heat.<br />
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<b>2.</b> <b>Apply salt strategically: </b>One way is to cure the meat by seasoning salt overnight. Sat will slowly extract water from meat thereby concentrating its flavors. The other way is to treat the meat, especially pork and poultry with brine water. This imparts moisture and flavor to the meat. Although it is used by cold cut manufacturers and high end restaurants, you must give it a try. I bet you will be highly satisfied. (Will give the basic brine recipe in the next post).<br />
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<b>3. Have hotter and cooler side of the grill: </b>Build your charcoal fire and once the charcoal is burned, its ready for grilling. Then move all the charcoal to one side of the grill and just very few on other side. This way we can grill big meat on slow side of the grill covered. Small meat can go on the higher heat side.<br />
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<b>4. Smoke effect:</b> You can give the smoke effect by adding small wood-chip tray to the grill setup. Charcoal grill can take wood chips directly but electric grill can have small wood-chip box or a packet.<br />
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<b>5. Spices give life to grilling</b>: Have your own blend of spices to add flavor to the meat. as much possible make spice blend from scratch and not use the store bought ones, which are no match to home made ones. It can be slat, pepper, cumin powder, cayenne pepper, crushed fennel, coriander seeds, etc are some examples.<br />
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<b>6. Home made sauces are the best: Make </b>sweet sauce with ketchup,honey, brown sugar. Salty by soy sauce, peanut butter. sour with vinegar, lemon, orange juice and spicy with chili sauce, Dijon mustard, etc. Thick sauce is good for small pieces of meat but thin sauce can be coated to big meat pieces that are slow cooking.<br />
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<b>7. Mopping is essential: </b>Basting over open flame with liquid constantly is important to tenderize the meat. It can be any liquid you can imagine like beer, booze, oil, juice, etc. I generally use Worcestershire sauce for beef, vinegar for pork and orange juice for chicken.<br />
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<b>8. Don't waste the heat: </b>Instead of wasting the big heating surface with just a few pork chops or sirloin, try to add skewers of mixed vegetables, fruits (grilled) for desserts, etc. It will help us save money and time too.<br />
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-45919854554734829522013-06-24T10:37:00.000-07:002013-06-24T11:13:13.378-07:00Pork Chops (chinese style)<div dir="ltr" style="text-align: left;" trbidi="on">
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4 pork chops<br />
1 tablespoon soy sauce<br />
1 tablespoon wine<br />
2 teaspoons sugar<br />
1/2 teaspoon salt<br />
pinch of pepper<br />
1 tablespoon minced garlic<br />
1 egg<br />
6 tablespoons cornstarch<br />
oil<span class="Apple-tab-span" style="white-space: pre;"> </span> (for frying)<br />
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Method:<br />
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1. Cut pork chops into pieces. Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes (preferably for 1 day).<br />
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2.Before frying, pour cornstarch on top of pork and stir into marinade.<br />
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3. Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.<br />
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4. Serve hot.</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com2tag:blogger.com,1999:blog-6981214042727398568.post-60489799410971736312013-06-21T11:01:00.000-07:002013-06-21T18:53:05.848-07:00Lemon garlic Beef (Take it easy cooking special)<div dir="ltr" style="text-align: left;" trbidi="on">
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Its the easiest beef and flavorful recipe I have ever experienced! </div>
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1 pounds sirloin tips, cubed into equal bite size pieces<br />
11/2 tablespoons olive oil<br />
Salt and freshly ground black pepper<br />
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Ingredients:<br />
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2 cloves garlic, minced<br />
1/2 cup finely chopped parsley<br />
1 small lemon juiced<br />
1/2 cup white wine<br />
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Method:<br />
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1. Meat should be marinated with salt and pepper at room temperature for 2 hrs.<br />
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2. Heat the olive oil in large, heavy skillet over medium-high to high heat.<br />
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3. When the oil is heated, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season to taste with salt and pepper, add the garlic and mix with flat spatula, the meat for 2 minutes.<br />
4. Stir in the parsley and a little lemon juice and cook for another minute.<br />
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5. Add the white wine and cook for 1 min. Turn off the heat. Transfer to a serving platter and serve immediately.<br />
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-72436101686302927212013-06-21T10:31:00.000-07:002013-06-21T10:31:52.836-07:00Almond Chocolate cake<div dir="ltr" style="text-align: left;" trbidi="on">
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For the Cake:<br />
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4 ounces chocolate melted with 2 Tb coffee<br />
1/4 lb. or 1 stick softened butter<br />
2/3 cup granulated sugar<br />
3 egg yolks<br />
3 egg whites<br />
Pinch of salt<br />
1 Tb granulated sugar<br />
2/3 cup almonds<br />
1/4 tsp almond extract<br />
1/2 cup cake flour turned into a sifter<br />
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For the Icing:<br />
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2 ounces semisweet baking chocolate<br />
2 Tb coffee<br />
5 to 6 Tb unsalted butter<br />
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Instructions:<br />
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For the Cake:<br />
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1. Preheat oven to 350°F (175°C).<br />
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2. Butter and flour the cake pan. Set the chocolate and coffee in a small pan, cover, and place in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.<br />
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3. Beat in the egg yolks until they are well blended.<br />
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4. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat for 15 mins.<br />
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5. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in chopped almonds, and almond extract. Immediately mix one fourth of the beaten egg whites. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding untill all the eggwhites are added.<br />
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6. Pour the batter into the cake pan. Bake in middle level of preheated oven for about 25 minutes. Sprinkle chopped almonds on top of the batter when its almost half done. Cake is done when it has puffed, and when a needle is plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.<br />
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Allow cake to cool in the pan for 10 minutes and serve.<br />
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Yield: For an 8-inch cake serving 6 to 8 people</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-7858578100295769632013-06-19T17:01:00.000-07:002013-06-19T17:07:36.706-07:00Bruschetta<div dir="ltr" style="text-align: left;" trbidi="on">
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Thanks to the Italians who gave us this 'Ready in 10 mins' appetizer which is as easy as a pie and has flavors that are simple yet delightful. Also thanks to people who added so many kinds of variations to the toppings. Ideally Italian bread should be grilled over hot coal to get real Italian flavor, but in regular homes bread is toasted or broiled to make it. I am gonna write my recipe here:<br />
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Ingredients:<br />
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1 can Italian Diced Tomatoes<br />
6 cloves Garlic<br />
4 TB Olive Oil<br />
3/4 cup basil<br />
1 long french bread<br />
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Method:<br />
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1. Put all ingredients in a bowl and mix right before serving.<br />
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For easy bread pieces to go with the bruschetta, here is what to do:<br />
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2.. Buy french bread loaf. Cut in slices and place on a cookie sheet.<br />
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3. Butter slices and sprinkle with Parmesan cheese. Broil on HIGH for 2-5 minutes (dependent on how fast and hot your oven is).<br />
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4. Serve the bread pieces with your bruschetta.<br />
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It is a family favorite that can be made so easily and tastes so good!<br />
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-67786651938135845742013-06-17T21:38:00.001-07:002013-06-21T13:52:39.242-07:00Double Chocolate cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients: <br />
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1 1/3 cups all-purpose flour<br />
1 1/2 cups white sugar<br />
2 (1 ounce) squares semisweet chocolate, melted<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
1 cup milk<br />
1 1/4 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1 teaspoon salt<br />
1/2 cup butter, softened<br />
1/2 teaspoon red food coloring<br />
Check All Add to Shopping List<br />
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Method:<br />
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1. Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.<br />
2. Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer or with hands upto 15 mins.<br />
3. Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed or with hands 15 mins.<br />
4. Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-16250123708629141692013-06-17T19:07:00.003-07:002013-06-17T19:10:36.324-07:00Spring Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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Mainly part of East Asian Cuisine like China, Thailand, Vietnam, Laos, Singapore, but now is famous worldwide :) This recipe tells you how to prepare the covering as well, so you don’t need spring roll sheets available in the market. You can experiment with the stuffing, though we’ve used an assortment of vegetables and sprouts.<br />
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Ingredients:<br />
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For spring roll sheets:<br />
1/2 cup all purpose flour<br />
1/2 cup cornflour<br />
3/4 cup milk<br />
2 tsp melted butter<br />
a pinch salt<br />
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For The Stuffing<br />
1 tbsp oil<br />
chopped chicken breasts<br />
1/2 cup chopped spring onions whites<br />
1 1/2 cups mixed vegetables (french beans , carrots , cabbage) , cut into thin strips<br />
3/4 cup bean sprouts<br />
1/2 cup boiled and roughly chopped noodles<br />
1/2 cup chopped spring onion greens<br />
2 tsp soy sauce<br />
salt to taste<br />
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Also:<br />
3 tbsp All purpose flour dissolved in 1/4 cup water<br />
oil for deep-frying<br />
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Method :<br />
<br />
For the sheets:<br />
1. Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.<br />
2. Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 4 inch diameter thin circle.<br />
3. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.<br />
4. Make others out of remaining mixture.<br />
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<br />
For the stuffing:<br />
1. Heat the oil in a deep frying pan on a high heat till it smokes.<br />
2. Add the spring onion whites, mixed vegetables, bean sprouts and sauté on a high for 3 to 4 minutes.<br />
3. Add the noodles, spring onion greens, soya sauce and salt and chopped chicken breasts and sauté on a high flame for another 2 minutes.<br />
4. Divide the stuffing into equal portions and keep aside.<br />
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Final assembling and frying:<br />
1. Place a sheet on a flat, dry surface and place a portion of the stuffing on one of its edge<br />
2. Apply a little flour paste along the edges of the pancake.<br />
3. Fold the top edge over the mixture to seal it firmly.<br />
4. Fold the left and the right side of the pancake in order to get a rectangle.<br />
5. Roll the pancake downwards tightly sealing the ends securely with the flour paste.<br />
6. Repeat with the remaining ingredients to make more rolls.<br />
7. Heat the oil in a deep frying pan and deep-fry in batches till they turn light brown in color.<br />
8. Cut each roll into 2 equal portions and serve hot with schezuan sauce.<br />
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-14837903907057540832013-06-16T18:33:00.000-07:002013-06-18T21:35:05.848-07:00Crostini or Italian Croutons <div dir="ltr" style="text-align: left;" trbidi="on">
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Crostini is Italian croutons. Its a nibbly party food. I tried to make it for a potluck party where Italian food was the theme. It is real simple yet has elegance of Italian food.<br />
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Ingredients:<br />
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1 French baguette, sliced approximately 1/3” thick<br />
2-3 tablespoons olive oil or olive oil spray<br />
Salt and pepper, to taste<br />
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Toppings: There are as many variations for toppings as the number of people making it. I am going to mention some of my favorite:<br />
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mozzarella cheese slices<br />
chicken breasts<br />
salted fish slices<br />
parsley<br />
cut mushroom slices<br />
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Method:<br />
1. Preheat oven to 350°F. Lightly brush or spray both sides of each bread slice, then arrange on a baking sheet.<br />
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2. Season each piece with salt and pepper.<br />
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3. Place the baking sheet in the oven and bake for 10-12 minutes, or until the bread is golden brown and crisp. Remove from the oven and let cool before topping with ingredients.<br />
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4. Load it up with toppings right before eating it. Garnish it with salt and pepper.</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-47854925105385646982013-06-16T14:35:00.001-07:002013-06-16T14:48:40.528-07:00Chili Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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Mexican style stewed tomatoes, picante sauce, and chili powder help to flavor this hearty chicken chili recipe. Its easy slow cooker recipe.<br />
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Ingredients:<br />
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6 boneless chicken breast halves, cut in 1-inch pieces<br />
1 cup chopped onion<br />
1 cup chopped bell pepper<br />
2 garlic cloves<br />
2 tbsp. vegetable oil<br />
2 cans Mexican stewed tomatoes<br />
1 can chili beans<br />
2/3 cup picante sauce<br />
1 teaspoon chili powder<br />
1 teaspoon cumin<br />
1/2 teaspoon salt<br />
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Method:<br />
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1. Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are slight cooked.<br />
2. Transfer to slow cooker; add remaining ingredients.<br />
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3. Cover and cook on LOW for 4 hours.<br />
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4. Serve hot with rice.</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-68240456870525367312013-06-15T22:45:00.000-07:002013-06-15T22:45:06.602-07:00Black Forest Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbhg0Aj9xpGFefmCC9kYPh5HLwDK9FO0VDD_T7j8J-SGllUPShFVe_Ga1fiUlbVpm75JcrGoNZA_-yNieCW61aS2alfg1c0pQ15aHFoqhskNw-M4Tjgv9Cq53oIABR0IZ_iMmYUwxO4W1/s1600/blackforestcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbhg0Aj9xpGFefmCC9kYPh5HLwDK9FO0VDD_T7j8J-SGllUPShFVe_Ga1fiUlbVpm75JcrGoNZA_-yNieCW61aS2alfg1c0pQ15aHFoqhskNw-M4Tjgv9Cq53oIABR0IZ_iMmYUwxO4W1/s320/blackforestcake.jpg" width="311" /></a></div>
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Ingredients:<br />
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2 cups all-purpose flour<br />
2 1/2 cups sugar<br />
3/4 cup unsweetened cocoa powder, preferably Dutch process<br />
2 teaspoons baking soda<br />
1 teaspoon salt<br />
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend<br />
1 cup sour cream<br />
1 1/2 cups water<br />
2 tablespoons distilled white vinegar<br />
1 teaspoon vanilla extract<br />
2 eggs<br />
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Toppings:<br />
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1 lb fresh or frozen dark sweet cherries (I used a jar)<br />
1/2 cup kirsch<br />
3 cups heavy cream<br />
1 1/2 teaspoons vanilla extract<br />
1/4 cup sugar<br />
chilled chocolate curls<br />
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1. Refrigerate cherries and kirsch ahead of time. Refrigerate for several hours or up to several days. Before use, drain the cherries well.<br />
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2. Preheat the oven to 350 degrees F. Butter the bottoms and sides of 9-inch round/square cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.<br />
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3. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.<br />
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4. Bake for 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks and let cool completely.<br />
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5. In a large chilled bowl with chilled beaters, beat the cream until it mounds lightly. Add 1/4 cup sugar and the vanilla and whip until the cream forms peaks.<br />
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6. To assemble the cake, place cake on a cake stand or serving plate and sprinkle 2 to 3 teaspoons of the reserved cherry brandy evenly over the top to moisten. Cover the cake with 2/3 cup of the whipped cream, spreading it all the way to the edge. Arrange half of the cherries on top of the cream. Cover the cherries with another 2/3 cup whipped cream.<br />
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7. To decorate, gently scoop up the chilled chocolate curls with your hands and press them into the sides of the cake, covering them completely with curls. Decorate the top, if desired, with rosettes of whipped cream and some extra cherries.<br />
8. Refrigerate the cake for few hours before serving.</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-52874763258317532102013-06-15T21:32:00.001-07:002013-06-15T21:40:23.201-07:00Garbanzo beans/Chick Pea Salad to reduce your waist line<div dir="ltr" style="text-align: left;" trbidi="on">
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I am watching my waist right now and here is my favorite recipe which is kind of making me jump miles ahead whenever I go for it :)<br />
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There you go with the recipe:<br />
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Ingredients:<br />
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1 cup dried chickpeas (200 grams)<br />
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1 jalapeno pepper<br />
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3 – 4 tablespoons minced shallot (about ½ large shallot)<br />
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½ cup chopped cilantro leaves<br />
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Salt – to taste<br />
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Juice of 1 lime<br />
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1 tablespoon mild-flavored oil (I used light olive oil)<br />
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¼ teaspoon dried mango powder (optional)<br />
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Method:<br />
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1. Soak the chickpeas overnight. (Or, if you didn’t think to soak them ahead of time, put them in a pot and cover with at least 2 inches of water. Bring to a boil and boil for 5 minutes. Remove from heat and let them sit, covered, for 1 hour. Then proceed with the recipe.)<br />
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2. Drain the chickpeas and cover with plenty of water again. Bring to a boil and boil for 10 minutes. Lower the heat, cover and simmer for 40 minutes. Add 1½ teaspoons kosher salt (1 teaspoon of table salt) and simmer until tender, an additional 10-15 minutes.<br />
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3. Drain the beans well.<br />
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4. Cut the jalapeno pepper in half lengthwise and scrape out the seeds with a spoon. Mince the pepper.<br />
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5. Whisk the lime juice, oil, and mango powder together.<br />
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6. Combine all of the salad ingredients with the lime juice dressing.</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-78938366590456361172013-06-15T21:28:00.002-07:002013-06-16T14:57:42.666-07:00Guacamole<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7bxX2_mHirRWXVH9vTCVkjv5tLG55FeE52cQ39h1_l2lhG_rMvOI4giaYjSg5TrqdcZf8_vbz0i79bzB_zVcT4v5EzcfdA0UHqLU8RRxvTPl6o1z6-exAxb7ujPU3IeBAX7SjLSTPzoX/s1600/167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7bxX2_mHirRWXVH9vTCVkjv5tLG55FeE52cQ39h1_l2lhG_rMvOI4giaYjSg5TrqdcZf8_vbz0i79bzB_zVcT4v5EzcfdA0UHqLU8RRxvTPl6o1z6-exAxb7ujPU3IeBAX7SjLSTPzoX/s320/167.JPG" width="320" /></a></div>
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">Guacamole is an avocado-based sauce that originated in Mexico. In addition to its use in Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient.</span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;"><br /></span></span>
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">Ingredients:</span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;"><br /></span></span>
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">2 medium ripe avocados </span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">1/2 small onion chopped</span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">1/2 of a 4 oz can diced green chile peppers</span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">1 Tbsp. fresh cilantro, chopped</span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">1 Tbsp. lime juice</span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">1 clove of garlic, minced</span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">1 medium tomato, seed removed and chopped</span></span><br />
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<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">Method:</span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;"><br /></span></span>
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">1. Cut avocados in half. Remove seed (set the seed aside). Dice and scoop out of skin.</span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">2. Place avocado in a bowl and mash to desired consistency.</span></span><br />
<span style="font-family: sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 19.176136016845703px;">3. Mix in remaining ingredients. Serve immediately or place in the fridge with pits added to the bowl. Putting the pits in the bowl will keep the guacamole from going brown.</span></span><br />
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-17865046210534849962013-06-15T13:15:00.002-07:002013-06-15T22:11:35.940-07:00 Ice cream Sundae<div dir="ltr" style="text-align: left;" trbidi="on">
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Summers are not easy without Ice creams and Sundaes, especially in Texas :). I usually make this real simple dessert to sooth the sweet tooth after dinner. This is the right season to share it with you :)<br />
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Ingredients: </div>
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1 cup fruits like cherries, grapes, berries. Some more for garnishing.</div>
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2 tablespoons sugar</div>
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1/2 teaspoon lemon juice</div>
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4 scoops nonfat vanilla Ice cream (you can use yogurt as healthy option)</div>
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strawberry syrup or chocolate syrup</div>
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Method:</div>
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Puree fruits with sugar and lemon juice in a blender. Serve over frozen Ice cream and top with fruits and syrup of your choice. Well I was serious when I said that its easy!!!!</div>
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-68622008731411101362013-06-13T22:49:00.000-07:002013-06-15T22:25:11.873-07:00Donuts The All time family favorite recipe <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="text-align: center;">The extra shiny donuts are always exciting and enticing.Donut or doughnut </span><span style="text-align: center;">is a type of fried dough confectionery or dessert food. </span><span style="text-align: center;">Here is a simple Donuts Recipe to make at home :</span><br />
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Ingredients:<br />
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2 tbsp dry yeast<br />
2 cups milk<br />
1/2 cup unsalted butter or any shortening<br />
2 tsp. salt<br />
2/3 cup sugar<br />
1/2 tsp. nutmeg<br />
1 tsp. cinnamon<br />
4 eggs<br />
6 cups flour<br />
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Method:<br />
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1. Dissolve yeast in 3/4 cup luke-warm water. Set aside.<br />
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2. Heat 2 cups milk in microwave for 2-3 minutes.<br />
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While milk is heating add shortening to a large bowl. Pour hot milk over it and whisk until mixed. Add salt, sugar, nutmeg, and cinnamon. Mix well with a wooden spoon. Add 4 eggs and mix well.<br />
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3. Add yeast mixture to batter and mix. Add 2 cups of flour and mix with a wooden spoon. Mix well. Add 2 more cups and mix. Add 2 more cups and mix. At this point, the batter should not be runny. Add 1 more cup of flour, give or take 1/2 cup. Mix until your dough is smooth.<br />
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4. Sprinkle flour onto a clean surface and pour batter onto it. Gently knead dough batter until the surface is not sticky to the touch. NOTE: The dough should be very soft but not sticky that you can't handle it fairly easily. Place the soft dough into a lightly greased bowl. Cover the bowl and let rise for 1 to 1 1/2 hours. Dough should be almost double in size when done.<br />
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5. Place dough on a lightly floured surface and roll out to about a 1 inch thickness. Cut the doughnuts out as closely as possible. You can save the middles for doughnut holes. Move donuts and holes to a clean surface. Cover and let rise for 1 to 1 1/2 hours.<br />
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6. Once the donuts and holes are done rising, fry them in a large frying pan with vegetable oil until golden brown.<br />
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7. While donuts are frying make your Glaze. To make glaze mix 7 cups powdered sugar with 2/3 cup water and 2 tsp. vanilla. Add donuts to glaze as soon as they are done frying and make sure both sides are covered.</div>
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-18964400721182507642013-06-13T22:19:00.000-07:002013-06-20T10:19:22.142-07:00Bhatura Panjabi style<div dir="ltr" style="text-align: left;" trbidi="on">
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Bhatoora is a fluffy deep-fried bread from North India. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature. This is a combination of may recipes I researched over the internet. The best part is that it uses more of whole wheat flour than all purpose flour. My family liked it, so thought of sharing with you :)</div>
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Ingredients:<br />
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21/2 cups atta or whole wheat flour<br />
1 tsp salt or as required<br />
1 tbsp oil or ghee or butter<br />
½ or ⅓ cup warm water<br />
vegetable oil for deep frying<br />
¾ cup yoghurt<br />
½ tbsp sugar<br />
½ tsp baking powder<br />
¾ cup all purpose flour/maida<br />
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Method:<br />
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1. In a bowl take the yoghurt, sugar, baking powder and all purpose flour.<br />
Mix well for overnight fermentation.<br />
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2. If the yogurt is thick, then to thin the batter, add ¼ cup water.<br />
Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 hours to allow natural fermentation to take place.<br />
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3. The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.<br />
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4. Take another bowl, mix together the wheat flour with salt and rub the ghee or butter into it with your fingertips. Into this bowl, add the fermenting mixture and the warm water. Form a dough with these two mixtures.<br />
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5. Knead the dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.<br />
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6. Knead the dough again.<br />
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7. Form it in to 15 balls and roll them into 5-6 inch discs. Heat oil or ghee and deep fry the bhaturas. </div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-53673225871712330832013-06-13T21:33:00.000-07:002013-06-20T10:22:51.867-07:00Tomato Chutney for Dosa, Idli <div dir="ltr" style="text-align: left;" trbidi="on">
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Its a very spicy Tamil style chutney :)</div>
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Ingredients:<br />
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Tomato - 1 / 4 kg<br />
Onion - 200 g<br />
Garlic - 5 pallu<br />
Ginger - 1 piece<br />
Red Chilli – 3<br />
Broken urad Dal - 2tsp<br />
Toor Dal (Lentil) – 2 tsp<br />
Coconut - 1 / 2 cup<br />
Salt - the quantity<br />
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Merhod:<br />
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1. Take a pan and pour oil. Heat oil, fry Toor Dal and Urad Dal.<br />
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2. Fry on medium heat until you get the pleasant aroma of the grains.<br />
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3. Add onion, fry until it becomes golden brown. Then add ginger.<br />
Add garlic and dry red chillies. Fry for a minute. Now add the chopped tomatoes.<br />
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4.Fry the tomatoes until the raw smell went off. Keep in low heat for ten minutes.<br />
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5. Add required salt and leave it for a minute, switch off the stove and add the grated coconut.<br />
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6.Leave it to cool and grind, should not grind it way to smooth paste.<br />
Tomato chutney is the best side dish for idli, Dosai and masal dosai.</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-10389233627008709252013-06-13T21:02:00.001-07:002013-06-20T12:06:39.797-07:00Pickled Jalapeneo<div dir="ltr" style="text-align: left;" trbidi="on">
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First I would like to show you pictures step by step, to make it really clear to you guys :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKdewaIYOyLNsLesR97UerH1jytFXZKnZ-3vtN3HEbU-7RqnKTQKwFu033SCrlYe5Zr5LG58JT9OJr0REWKdBZ2QkCpfkNc1T4gyLP6zE9pInFQWYHrqXGNqhVj7OOt3jbCmEDh4-OgbH/s1600/IMG_0325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKdewaIYOyLNsLesR97UerH1jytFXZKnZ-3vtN3HEbU-7RqnKTQKwFu033SCrlYe5Zr5LG58JT9OJr0REWKdBZ2QkCpfkNc1T4gyLP6zE9pInFQWYHrqXGNqhVj7OOt3jbCmEDh4-OgbH/s320/IMG_0325.JPG" width="320" /></a></div>
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Ingredients:</div>
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Jalapenos - 3 cups, sliced nacho style</div>
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Salt – 1.5 tbsp</div>
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Asafoetida - 3 pinches(optional)</div>
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Lemon Juice - 6 tbsp</div>
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White Distilled Vinegar – 1.5 tbsp</div>
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Vegetable Oil - 3 tsp</div>
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Bay Leaf 1</div>
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Method:</div>
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Wash the Jalapenos and slice them.</div>
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Put the Jalapenos in a clean, dry jar.</div>
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Add the Salt, Bay Leaf and Asafoetida and mix well.</div>
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Keep aside for 4-6 hours and let the spices seep into the</div>
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jalapenos.</div>
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Next add the Lemon Juice, Vinegar and Oil.</div>
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Cap the jar and give it a really good mix.</div>
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Keep aside for a day but don’t forget to keep mixing the</div>
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pickle every once in a while.</div>
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After a day, it is ready to eat. Store in the refrigerator after</div>
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Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-71404060536048517252013-06-12T18:36:00.000-07:002013-06-29T03:56:38.856-07:0025 Best Nibbles to eat with Champagne<div dir="ltr" style="text-align: left;" trbidi="on">
1. Almonds<br />
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2. Walnuts<br />
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3. Salted pistachios<br />
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4. Toasted pumpkin seeds<br />
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5. Croutons topped with sour cream and salmon roe<br />
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6. Little rolls of cured (but not smoked) salmon<br />
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7. Plain oysters<br />
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8. Thinly sliced, lightly seared scallops<br />
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9. Shrimp with light mayonnaise<br />
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10. Shrimp vol-au-vents<br />
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11. Diced lobster on potato salad<br />
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12. Crab pâté on toast<br />
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13. Taramasalata on thin crackers<br />
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14. Anchovy straws<br />
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15. Light-textured chicken liver pâté on toast<br />
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16. Chicken and leek vol-au-vents<br />
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17. Slices of white pork sausage<br />
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18. Rolls of mortadella ham<br />
<br />
19. Small sausage rolls<br />
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20. Sliced quiche Lorraine<br />
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21. Sliced flamiche (leek tart)<br />
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22. Goat cheese wrapped in Parma ham<br />
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23. Mini gougères<br />
<br />
24. Mini potato tortilla<br />
<br />
25. Cubes of crumbly white English cheese</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0tag:blogger.com,1999:blog-6981214042727398568.post-21855986536190802852013-06-12T08:25:00.000-07:002013-06-20T12:13:46.311-07:00Tortilla wrap Roll-ups<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0gghstBRh4BInlO37NbI0nm8jlSaOlQhtSmfkV1Yzgd-cv-P6TPkZY3tmLIX0ehTYZw030UTzoc93lfTSVnEKiRaHNcwx611ywFXiwjkLM7RC4CtK-EllC_I3XSSZbjH1AYcHarAq_V-/s1600/photo+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0gghstBRh4BInlO37NbI0nm8jlSaOlQhtSmfkV1Yzgd-cv-P6TPkZY3tmLIX0ehTYZw030UTzoc93lfTSVnEKiRaHNcwx611ywFXiwjkLM7RC4CtK-EllC_I3XSSZbjH1AYcHarAq_V-/s320/photo+(11).JPG" width="320" /></a></div>
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<br />
2 8 oz. packages of cream cheese (room temperature)<br />
1 24 oz. container sour cream<br />
2-3 T taco seasoning<br />
10-12 large tortillas<br />
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Toppings<br />
<br />
Peas<br />
Diced carrots<br />
Diced green peppers<br />
Chopped green onions<br />
Finely grated cheddar cheese<br />
cucumber slices<br />
chopped mushrooms<br />
<br />
Be creative with what you like!<br />
Its just that tomatoes can make the wrap soggy so may be you should not add them :)<br />
<br />
Blend cream cheese and sour cream until smooth. Mix in taco seasoning.<br />
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In the center of each tortilla, put a small stripe of refried beans. On the rest of the tortilla spread the sauce making sure to get the edges. You want a decent amount to make sure all your toppings will stick. Sprinkle with toppings and roll up. Tuck in the ends and wrap in plastic wrap, but don't overfill. Refrigerate over night.<br />
Slice before serving and serve with salsa.</div>
Shilpihttp://www.blogger.com/profile/15553334758998264551noreply@blogger.com0