Sarsoo Fish

Ingredients:(Sarsoo Fish)

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

Directions:(Sarsoo Fish)

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.

Haleem

Ingredients:(Haleem)

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

Directions:(Haleem)

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.

Fettuccine and Sweet Italian Sausage Alfredo

Ingredients: (Fettuccine and Sweet Italian Sausage Alfredo)

1 package Fettuccine (9 oz.)
1 pound bulk sweet Italian sausage
1 container Alfredo Sauce (10 oz.)
1/3 cup Freshly Shredded Parmesan Cheese (5 oz.)

Instructions: (Fettuccine and Sweet Italian Sausage Alfredo)

Prepare pasta according to package directions.
cook sausage in large skillet over medium heat until no longer pink; drain. Return to skillet. Add pasta and sauce; heat through. Top with cheese.

Spicy Raisinets Party Mix

Ingredients: (Spicy Raisinets Party Mix)

4 cups water
1 pound pecan halves or walnuts
1/2 cup granulated sugar
2 tablespoons plus 1 1/2 teaspoons canola oil
1 teaspoon fine sea salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
1 package (11 ounces)  Dark or Milk Chocolate-Covered Raisins
2 cups pretzel twists

 

Instructions: (Spicy Raisinets Party Mix)

Preheat oven to 325° F. Line large rimmed baking sheet with parchment paper.
Bring water to boil in large saucepan. Pour nuts into boiling water. Boil for 1 minute; strain. Pour nuts into large bowl. Add sugar and oil; stir to coat. Add sea salt, chili powder, curry powder, coriander, cumin, garlic salt, allspice, cinnamon and pepper; toss to coat. Spread nuts onto prepared baking sheet in single layer.
Bake, stirring occasionally, for 30 to 35 minutes or until nuts are lightly browned and crisp. Cool completely.
Pour cooled nuts into large bowl. Add Raisinets and pretzels; mix well. Store in airtight container at room temperature for up to 2 weeks.

Honduran Chayotes in Creamy Green Onion Sauce

 

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.

Chicken Fricassee

 

Ingredients:(Chicken Fricassee)

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

Instructions:(Chicken Fricassee)

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.

Party Potatoes Italiano

 

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

Dark Chocolate Truffles

 

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.

Swedish Meatballs with Noodles

 

Ingredients:(Swedish Meatballs with Noodles)

Meat Balls
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
Gravy
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.
For Gravy
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.

Roasted Red Pepper and White Bean Dip

 

Ingredients: (Roasted Red Pepper and White Bean Dip)

1 jar (12 ounces) roasted red bell peppers, drained, divided
1 can (15 ounces) white beans, rinsed and drained
1 cup firm silken tofu
1/2 cup fresh parsley leaves
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
3/4 teaspoon ground cumin
2 cloves garlic, peeled
1/2 teaspoon diced jalapeños
1/2 teaspoon salt
Pita bread or tortilla chips

 

Directions: (Roasted Red Pepper and White Bean Dip)

 

Coarsely chop enough roasted bell peppers to equal 1/2 cup.
Place remaining bell peppers, beans, tofu, parsley, lime juice, oil, cumin, garlic, jalapeños and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita bread or tortilla chips.