Ingredients:(Never Fail Pie Crust)
1/4 cup milk
2 tablespoons vinegar
2 1/4 cups flour
1 cup Crisco shortening
1 teaspoon salt
Directions:(Never Fail Pie Crust)
Mix milk and vinegar together, and set aside.
Mix flour and salt.
Cut in shortening with fork.
Add milk and vinegar.
Ingredients:(Hot Dog Hamburger Buns Rolls Cinnamon Buns Dough Cycle)
1 1/4 cups skim milk
1/3 cup vegetable oil or 1/3 cup canola oil
1/4-1/3 cup sugar (I use a 1/4 cup measure)
1 teaspoon salt
3 3/4 cups all-purpose flour (I have never found the need to use bread flour these rise beautifully)
2 1/4 teaspoons bread machine yeast
Directions:(Hot Dog Hamburger Buns Rolls Cinnamon Buns Dough Cycle)
Place all ingredients in order recommended by your bread machine manufacturer.
Select dough cycle and start machine.
I preheat my oven to 100°F and turn off.
When dough cycle is complete remove from machine and proceed.
I roll into a long log and cut into 12 pieces for hot dog buns or 9 pieces for large hamburger buns.
How big you want them is up to you.
For Hot Dog Buns, I roll out till they look like long skinny wieners,.
Hamburger Buns, I flatten with my palm till about the thickness of a pancake. They rise beautifully and look as nicely shaped as store bought ones.
Put on parchment-lined baking sheet so sides are almost touching.
You can brush with melted butter if you wish but I never bother.
Cover with cloth and put in the warm oven for 45-60 minutes to rise.
When doubled remove from oven.
I bake mine on the top shelf in my oven.
Turn oven to 400°F and when you put the buns in the oven, reduce temperature immediately to 375° and bake hot dog buns 15 minutes and hamburger buns 17 minutes.
CINNAMON BUNS. Use 1/3 cup sugar in recipe. Made 10 large buns.
Roll out to about 12 x 15″ and spread with butter or margarine. Sprinkle cinnamon-sugar mixture over all and roll up tightly. Cut into as many buns as you want. I make 10.
Set oven to 400° and turn down to 375° when you put buns inches Bake 20 minutes.
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:(Cauliflower With Lemon Mayonnaise Cheddar Crust)
1 head cauliflower (about 1 1/2 lb)
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons Dijon mustard
1/8 teaspoon fresh ground white pepper
2 tablespoons minced fresh tarragon
1 cup grated sharp cheddar cheese
Directions:(Cauliflower With Lemon Mayonnaise Cheddar Crust)
Preheat oven to 350 degrees F.
Steam the whole head of cauliflower for 15 minutes, until barely done; cool slightly.
Place whole head of cauliflower in baking dish.
Combine mayonnaise, lemon juice, lemon zest, mustard, pepper, and tarragon.
Spread mayonnaise mixture over cauliflower.
Pat cheese onto mayonnaise-coated head of cauliflower and bake in preheated oven for 10 minutes.
Cool for a few minutes to let the cheese set, then slice into 6 wedges and serve.
Ingredients:(Cauliflower Cheddar Fritters)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 teaspoon melted butter
1 cup chopped raw cauliflower
1 cup shredded cheese
1/2 cup finely chopped onion
Directions:(Cauliflower Cheddar Fritters)
Make a smooth batter with first 7 ingredients.
Mix in next 3 ingredients.
For best results, refrigerate for an hour or so (but not necessary).
Drop by spoon fulls into hot oil and deep fry til brown and crispy.
Sprinkle with salt immediately upon removing from oil.
- 3/4 cup crushed corn flakes
- 3/4 cup grated Parmesan cheese
- 1 (1 ounce) envelope ranch salad dressing mix
- 8 (4 ounce) skinless, boneless chicken breast halves
- 1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients: (Hot Fudge Fantasy Tarts)
2/3 cup Semi-Sweet Chocolate Morsels
1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
30 (1 1/2-inch) paper candy liners
2 cups (12-oz. pkg.) Premier White Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 cup (6 oz.) Semi-Sweet Chocolate Morsels
Directions: (Hot Fudge Fantasy Tarts)
PREHEAT oven to 375° F. Grease or paper-line miniature muffin pans.
MICROWAVE first addition of morsels and butter in medium, microwave-safe bowl on HIGH power; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool for 10 minutes.
ADD sugar, eggs and vanilla to melted chocolate; stir well. Gradually stir in flour until smooth. Spoon into prepared pans, filling half full.
BAKE for 12 to 14 minutes or until wooden pick inserted in center comes out clean. Immediately press one of the desired fillings (3 miniature marshmallows, 1 maraschino cherry, 5 morsels or 2 mint quarters) into center of each tart.
BAKE for additional 2 minutes. Cool in pan on wire rack for 5 minutes.
COMBINE sweetened condensed milk and remaining 1 cup morsels in a small saucepan; cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until smooth. Top each tart with about 1 teaspoon mixture. Refrigerate for at least 1 hour. Store in airtight container for up to 3 days.
Ingredients: (Mediterranean Shrimp Pasta)
2 tablespoons olive oil
1 medium red or green bell pepper, cut into strips
1 clove garlic, finely chopped
1/4 cup dry white wine
8 ounces raw small shrimp
1/4 cup sliced ripe olives
1 package (9 ounces) Linguine (9 oz.)
1 container (7 ounces) All Natural Pesto with Basil (7 oz.), lightly warmed
1/4 cup (1 ounce) crumbled feta cheese
1 tablespoon capers
Directions: (Mediterranean Shrimp Pasta)
Heat oil in large skillet. Add bell pepper and garlic; cook for 2 minutes. Add wine and shrimp; cook until shrimp are pink. Stir in olives.
Prepare pasta according to package directions. Toss with pesto in medium bowl. Serve topped with shrimp mixture. Sprinkle with cheese and capers.
Ingredients: (Chicken in Creamy Tomato Sauce With Linguine)
1 package Linguine (9 oz.)
1 tablespoon extra virgin olive oil or vegetable oil
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch strips
2 containers Marinara Sauce (15 oz.)
1/2 cup heavy whipping cream
Freshly Shredded Parmesan Cheese (5 oz.)
Chopped fresh parsley (optional)
Instructions: (Chicken in Creamy Tomato Sauce With Linguine)
Prepare pasta according to package directions.
Heat oil in large, nonstick skillet over medium-high heat. Add chicken; season with salt and ground black pepper. Cook for 4 to 5 minutes or until no longer pink. Remove from skillet.
Pour sauce into same skillet; cook until heated through (do not boil). Add chicken and cream; stir well. Cook, stirring occasionally, for 2 to 3 minutes or until heated through.
Toss with pasta. Sprinkle with cheese and parsley.
Ingredients: (Hot and Spicy Sausage Sauce over Linguine)
2 teaspoons olive oil
8 ounces hot Italian sausage casings removed and cut into 1/2-inch pieces
1 small green or red bell pepper, cut into strips
1 can (14.5-oz.) pasta-ready chunky tomatoes
1 package (9 oz.) Linguine (9 oz.)
1/4 cup grated Parmesan cheese
Directions: (Hot and Spicy Sausage Sauce over Linguine)
HEAToil in large skillet. Add sausage; cook, stirring occasionally, until no longer pink. Drain.
ADDbell pepper; cook, stirring occasionally, until crisp-tender. Reduce heat to low. Stir in tomatoes; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
PREPAREpasta according to package directions. Top with sauce; sprinkle with cheese.
FOR FREEZE AHEAD:
Prepare as above; do not prepare pasta. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Heat in medium saucepan over medium heat, stirring occasionally, until heated through.
Prepare pasta according to package directions. Top with sauce; sprinkle with cheese.