1 Kg Fish filet bone less
to taste Salt
4 tbsp Mustard Oil
1/2 kg Fresh mustard leaves
2 nos Fresh Tomatoes
1 tsp Mustard seeds
1 tsp Poppy seeds
1 tsp Cumin seeds
4 nos Kashmiri chilies
2 tbsp Ginger and Garlic paste
1/2 tsp Turmeric powder
1/4 tsp Kolangi seeds
1/4 Cup Tamarind pulp
Few Leaves Curry pata leaves
3 nos Green chilies
1 packet National Fish masala
Take 01 kg fish filet, apply 1/2 tsp Turmeric powder & pinch of salt. Keep it a side.
Boil the Mustard leaves, strain it & chopped it.Heat oil in a wok or cooking pot. Add Kolongi & curry leaves.
When the Kolangi splutter, add the marinade fish & light fry them.Grind the rest of
the ingredients to fine paste.Add 02 cup water into the fry fish, stir it.
Add the grind masala & the chopped mustard leaves into the fish, stir it gently, let cook on medium heat, till the gravy is little thick.
Remove it from the heat.
Serve it with boiled white rice.
Ingredients: (Peruvian Onion Salsa)
1 medium red or yellow onion, halved and thinly sliced into half moons
1 to 2 hot yellow Peruvian peppers (ajíes amarillos) or jalapeños (seeded and minced)
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh cilantro or parsley leaves
Juice of 1 fresh lemon
1/4 teaspoon each salt and fresh ground black pepper
Instructions: (Peruvian Onion Salsa)
Combine onion, peppers, garlic, cilantro, lemon juice, salt and black pepper in small bowl. Cover; refrigerate for up to one day.
Ingredients:(Peppermint Bark Cookie Tartlets)
1 1/4 cups (about 1/3 tub) Refrigerated Sugar Cookie Tub Dough, slightly softened
1/3 cup plus 1 tablespoon all-purpose flour
1/2 cup Premier White Morsels
1/2 cup finely crushed candy canes
Instructions:(Peppermint Bark Cookie Tartlets)
Preheat oven to 325º F.
Combine cookie dough and flour in large mixing bowl. Divide dough into 24, 1 1/4-inch balls. Press dough into mini-muffin cups.
Bake for 10 minutes or until light golden brown around edges and puffy.
Remove tartlets from oven and immediately fill with morsels and crushed candy canes. Cool for 10 minutes in muffin cups. Carefully remove to wire rack, do not invert; cool completely.
Ingredients:(Party Potatoes Italiano)
Nonstick cooking spray
1 can (14.5 ounces) Italian-style diced tomatoes
1 cup panko (Japanese bread crumbs)
1 package (30 ounces) frozen hash brown potatoes, thawed
1 1/2 cups sour cream
1 1/4 cups Freshly Shredded Parmesan Cheese (5 oz.)
1 can (10.75 ounces) reduced-fat cream of chicken soup
2/3 cup (5 fluid-ounce can) Evaporated Milk
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil or parsley
Instructions:(Party Potatoes Italiano)
Preheat oven to 350º F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
Place tomatoes in a strainer set over a bowl. Let juice drain for 15 minutes; reserve juice. Toss drained tomatoes with bread crumbs in medium bowl; set aside for later use.
Combine hash browns, sour cream, cheese, soup, evaporated milk, oil, onion powder, Italian seasoning, salt, pepper and reserved juice from tomatoes in large bowl. Spread potato mixture evenly into prepared dish. Sprinkle tomato mixture over top.
Bake for 1 hour or until bubbly at the edges. Sprinkle with fresh basil or parsley before serving
Ingredients:(Colorful Tuna Noodle Casserole)
3 cups dried medium egg noodles
1 cup frozen green beans
Nonstick cooking spray
1 slice whole-grain bread, crumbled into coarse bread crumbs
2 teaspoons butter or margarine, melted
2 stalks celery, sliced
3/4 cup chopped red or green bell pepper
1/2 cup chopped onion
1 can (12 fluid ounces) Evaporated Fat Free Milk
1 can (10 3/4 ounces) light condensed cream of mushroom soup
1 can (9 ounces) tuna packed in water, drained and flaked
Instructions:(Colorful Tuna Noodle Casserole)
Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking. Drain; set aside.
Preheat oven to 375° F. Spray 2-quart casserole dish with nonstick cooking spray. Coat bread crumbs with melted butter.
Coat large, nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add celery, bell pepper and onion. Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender. Stir in pasta, evaporated milk, soup and tuna; mix well. Cook for 2 minutes. Pour into prepared casserole dish. Sprinkle with bread crumbs.
Ingredients:(Dark Chocolate Truffles)
2/3 cup heavy whipping cream
1 2/3 cups (10-oz. pkg.) Dark Chocolate Morsels
Finely chopped toasted nuts, toasted flaked coconut and Baking Cocoa for coating truffles
Instructions:(Dark Chocolate Truffles)
Line baking sheet with parchment or wax paper.
Heat cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.
Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.
Ingredients:(Swedish Meatballs with Noodles)
1 1/2 pounds ground beef
1/2 cup chopped onions
1/2 cup plain bread crumbs
1/2 cup water
1 large egg, lightly beaten
2 tablespoons Instant Nonfat Dry Milk
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil
1/2 cup all-purpose flour
2 1/2 cups beef broth
1 cup Evaporated Milk
1/4 teaspoon dried dill weed*
1/4 teaspoon ground black pepper
10 cups (1 lb.) dry noodles, cooked and drained
Instructions:(Swedish Meatballs with Noodles)
For Meat Balls
Preheat oven to 350° F.
Mix all meatball ingredients lightly but thoroughly in medium bowl. Shape into 2-inch balls. Place in jelly-roll pan.
Bake for 20 to 25 minutes or until no longer pink. Drain; reserve fat drippings. Keep meatballs warm.
Combine 1/2 cup fat drippings from meatballs (adding vegetable oil to make 1/2 cup) and flour in large saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 to 2 minutes. Stir in broth, evaporated milk, dill and pepper. Cook, stirring constantly, until mixture comes to a boil and thickens slightly. Add meatballs to sauce; stir. Serve over noodles.
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.
Ingredients: (Spinach Prosciutto Ravioli Salad)
1 package Four Cheese Ravioli (20 oz.), prepared according to package directions
4 cups baby spinach leaves
1 pint grape tomatoes, cut in half
4 ounces prosciutto, sliced into bite-size pieces
1/2 cup light Italian or balsamic salad dressing
Directions: (Spinach Prosciutto Ravioli Salad)
Combine pasta, spinach, tomatoes, prosciutto and dressing in large serving bowl; toss gently. Season with ground black pepper. Cover; refrigerate for 1 hour