1 ½ kilograms of Mutton or Beef
½ kilograms of Wheat Grains (crushed and soaked in Water for 1 ½ hour)
1 cup of Gram Lentils (soaked and boiled)
3 medium Onions (thinly sliced)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
1 tsp. Garam Masala Powder
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
1 ½ tbsp. Coriander Powder (Pisa Dhania)
[For Seasoning Garnish]
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
Green Chilli (Hari Mirch) (finely chopped – to taste)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
1 tsp. Garam Masala Powder
2 medium size pieces of Ginger Root (Adrak)
1 large Onion (thinly sliced)
4 Lemons (Nimbu) (cut in quarters)
2 cups Dalda Banaspati or any Clarified Butter (Ghee)
1 tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
A pinch of Soda
1 ½ cup Dalda Banaspati or any Clarified Butter (Ghee)
Butter and onion and 2 sabut mirch for baghar
Heat banaspati or clarified butter in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
Fry the sliced onion in clarified butter and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.
Ingredients: (Honduran Chayotes in Creamy Green Onion Sauce)
3 large or 4 medium chayotes, cut in halves
1/2 teaspoon salt
1/4 cup all-purpose flour
1 can (12 fl. oz.) Evaporated Milk, divided
1 cup chicken broth or water
1/2 cup Honduran crema, 1/2 cup Media Crema or 1/2 cup sour cream with 2 tablespoons heavy whipping cream
3 green onions, sliced
2 tablespoons chopped fresh parsley
1/4 teaspoon salt or more to taste
1/4 teaspoon ground black pepper or more to taste
Directions: (Honduran Chayotes in Creamy Green Onion Sauce)
Place chayotes in large saucepan; cover with water. Add 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium; cook until tender when pierced, about 40 to 45 minutes.
Meanwhile, after 20 minutes of cooking chayotes, combine flour and 1/2 cup evaporated milk with wire whisk in small bowl until smooth. Warm remaining evaporated milk and broth in small saucepan over medium heat. Gradually stir in flour mixture. Cook, stirring constantly, until sauce comes to a boil and thickens slightly. Reduce heat to low; cook, stirring constantly, for 2 minutes. Remove from heat. Stir in crema, green onions, parsley. Season with salt and pepper, adding more to taste.
Drain the chayotes; place on cutting board and remove seeds. Carefully cut into 1/4-inch slices. Place in serving bowl. Pour sauce over sliced chayotes; serve immediately.
2 tablespoons vegetable oil
2 pounds skinless chicken pieces
1 medium onion, sliced
1 green bell pepper, cut into strips
2 cloves garlic, chopped
1 cup sliced pimiento-stuffed green olives
1 can (8 ounces) tomato sauce
1 cup light beer
1/2 cup water
2 Chicken Flavor Bouillon Tablets, crushed
1/2 teaspoon dried oregano
1 bay leaf
1 medium russet potato, peeled and cubed
Heat oil in large saucepan over medium-high heat. Cook chicken on all sides until browned. Remove from pan and set aside. Add onion, bell pepper and garlic. Cook, stirring frequently, until onion is tender. Add chicken, olives, tomato sauce, beer, water, bouillon, oregano and bay leaf. Bring to a boil. Cover; reduce heat to low.
Ingredients:(Layered Monterey Pumpkin Dip)
1 can (15 oz.) Pumpkin
1 pkg. (8 oz.) 1/3 less fat cream cheese
3 tablespoons sliced jalapeños juice
1 container (8 oz.) reduced fat sour cream
1 can (4 oz.) diced green chiles
2 tablespoons chopped, sliced jalapeños
1/4 teaspoon garlic salt
1 medium tomato, seeded and chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
2 green onions, sliced
1/4 cup finely chopped red onion
Instructions:(Layered Monterey Pumpkin Dip)
Combine pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch-square baking dish.
Combine sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips.
Ingredients:(Tex-Mex Pasta Bake)
1 package (9 ounces) Creamed Spinach, defrosted*
1 package (8 ounces) cream cheese, softened
1 package (16 ounces) dry penne pasta, prepared according to package directions
1 jar (16 ounces) salsa
1 pound ground beef, cooked, drained and crumbled
1 can (14.5 ounces) tomato sauce
1 tablespoon chili powder
1 cup (4 ounces) shredded cheddar cheese
Instructions:(Tex-Mex Pasta Bake)
Preheat oven to 400° F.
Combine creamed spinach and cream cheese in medium bowl. Combine pasta, salsa, beef, tomato sauce and chili powder in large bowl. Spoon half of pasta mixture into 13 x 9-inch baking pan; top with spinach mixture. Top with remaining pasta; cover.
Bake for 30 minutes; uncover. Sprinkle with cheddar cheese; bake for an additional 10 minutes or until bubbly.
For Freeze Ahead:
Prepare as above; do not bake. Do not sprinkle with cheddar cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 400° F.
Bake, uncovered, for 45 to 55 minutes; uncover. Sprinkle with cheddar cheese; bake for an additional 10 minutes or until bubbly.
Defrost Creamed Spinach in microwave on MEDIUM (50%) power for 5 to 6 minutes.
1/2 kg thin lamb thigh meat
1/2 cup clarified butter
1/2 cup yogurt
3 Tbsp red chilli powder
Salt to taste
1 Tbsp garam masala
1 Tbsp black pepper
1 Tbsp cumin seeds
7 pieces of cardamoms
4 Tbsp garlic paste
4 Tbsp powder of sauteed onions
7-8 boiled and peeled almonds
Make deep incisions in the thin pieces of lamb thigh meat.
Heat pan, then add lamb thigh meat, clarified butter, curd, red chilli powder, salt, garam masala, black pepper, cumin seeds, cardamoms, garlic paste and powder of sauteed onions to the pan.
Mix it well.
Cover the pan and cook for half an hour.
Badam pasandais ready to eat.
Garnish with boiled and peeled almonds.
Serve hot with tandoori roti.
Ingredients: (BLACK BEAN SOUP)
1 link chorizo sausage or 2 slices bacon, chopped
1 small onion, chopped
1 small red bell pepper, chopped
2 cloves garlic
2 1/2 cups water
1 Reduced Sodium Chicken flavored Bouillon Cube, crumbled
2 cans (15 oz. ea.) black beans, rinsed and drained
Directions: (BLACK BEAN SOUP)
Cook chorizo in a medium saucepan over medium heat 3 minutes or until done; drain. Add onion and red pepper and cook 5 minutes or until vegetables are golden, stirring occasionally. Add garlic and cook 30 seconds. Stir in remaining ingredients, then bring to a boil. Reduce heat and simmer covered 25 minutes. Process 2-1/2 cups soup in a blender or food processor until smooth. Return to saucepot. Serve with fried tortilla strips, sliced green onions, non-fat sour cream and cilantro.
Ingredients: (MEATBALL & FIDEOS SOUP)
3/4 lb. ground beef
1 large egg, lightly beaten
2 Tbsp. plain dry bread crumbs
3/4 tsp. dried oregano leaves, crushed
1/2 tsp. ground cumin
6 tsp. Beef flavor Bouillon, divided
3 tsp. vegetable oil
3 1/2 cups water
1 can (14.5 oz.) diced tomatoes , undrained
2 ounces fideos or vermicelli noodles, broken
Directions: (MEATBALL & FIDEOS SOUP)
Combine ground beef, egg, bread crumbs, 1/2 teaspoon oregano, cumin and 2 teaspoons Beef flavor Bouillon in medium bowl. Shape into 30 meatballs.
Heat 2 teaspoons oil in medium saucepan over medium heat and brown meatballs, in batches, about 3 minutes, turning occasionally. Remove and set aside.
Wipe saucepan clean with a paper towel. Add water, remaining 4 teaspoons Bouillon, meatballs and tomatoes. Simmer covered about 5 minutes.
Heat remaining 1 teaspoon oil in a medium skillet over medium-low heat and cook fideos, about 1 minute or until golden, stirring frequently. Drain on paper towels. Add fideos to saucepan. Simmer covered 5 minutes or until noodles are tender. Garnish with chopped fresh cilantro and grated cotija or Parmesan cheese.
Ingredients: (FIX-IT-FAST CHILI)
1/2 lb. ground beef
3/4 cup chopped onion
1/2 tsp. garlic
1 can (14.5 oz.) whole peeled tomatoes, undrained and chopped
1 cup water
1 package Fiesta Sides – Spanish Rice
2 tsp. chili powder
1/2 tsp. ground cumin (optional)
1 cup red kidney beans, rinsed and drained
Directions: (FIX-IT-FAST CHILI)
Cook ground beef, onion and garlic in 12-inch skillet over medium-high heat, stirring occasionally, 5 minutes or until browned; drain. Stir in tomatoes, water, Fiesta Sides ™ – Spanish Rice, chili powder and cumin and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until rice is tender. Stir in beans and heat through. Top, if desired, with shredded cheddar cheese and crumbled corn muffins.
Ingredients: (BEEF GOULASH)
2 Tbsp. olive oil, divided
1 1/2 lbs. boneless chuck steak or round steak cut into 1-in. cubes
1 medium sweet onion, chopped
1 package Goulash (Beef Stew) recipe mix
2 cups water
Directions: (BEEF GOULASH)
Heat 1 tablespoon olive oil in large saucepan and brown beef in two batches. Remove beef and set aside.
Add remaining 1 tablespoon olive oil and cook onion about 4 minutes or until tender, stirring occasionally.
Stir in Goulash (Beef Stew) recipe mix and water and bring to a boil. Reduce heat and return beef to saucepan.
Simmer covered until beef is tender, about 50 minutes. Garnish with sour cream.