Turkey Tortilla Soup-Recipe Mexican style

Ingredients:

• 1 c. chopped onion
• 1 t. olive oil
• 1 (4-oz.) can chopped green chilies
• 1 envelope taco seasoning mix
• 1 (16-oz) can tomatoes, crushed
• 6 c. turkey broth or reduced-sodium chicken bouillon
• 1 (10-oz.) pkg. frozen corn
• 2 c. chopped cooked turkey
• 1/3 c. chopped fresh cilantro
• 8 oz. unsalted tortilla chips, broken
• 1 c. shredded Monterey Jack cheese


Method:

In a 5-quart saucepan saute onion in olive oil for
3-4 minutes or until tender.
Stir in chilies and taco seasoning. Cook for one minute.
Add tomatoes. Stir in turkey broth. Bring to a boil.
Add corn and turkey. Reduce heat to low.
Simmer for five minutes. Stir in cilantro.
Ladle into soup bowls. Top with tortilla chips and cheese.

Upside Down Pizza

INGREDIENTS:

* 1tb Sausage
* Diced pepperoni
* 1 can olives
* 15 oz spagetti sauce
* 8 oz mozerella
* 1/4 cup parmesan
*
*
POPOVER BATTER:
*
* 2 Eggs
* 1 cup Flour
* 1 cup Milk
* 1 tb oil
* 1/4 tsp salt


METHOD::

Brown meat in skillet. Add pepperoni and olives.
Add spaghetti sauce and simmer.
Pour into 9x9 baking dish and top with mozerella.
Mix eggs, milk, oil, and salt. Incorporate flour.
Pour popover batter over sausage mixture.
Sprinkle with parmesan. Bake at 425 degrees for 25-30 min.

Beef with Snow Peas - Recipe

Try this with fried rice!

Serving: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

INGREDIENTS:
# 1 sliced lb. flank steak
# 2 tbsp dark soy sauce
# 1 tbsp dry sherry
# 1 tbsp cornstarch
# 1 tsp sugar
# 3 tbsp corn, peanut or canola oil
# 2 unpeeled, 1 x 1/8 inch slices ginger root
# 1/4 lb snow peas, ends snapped off and strings removed
# 1 (1 scant cup) 8 oz can sliced water chestnuts


DIRECTIONS:
1. Place the beef in a bowl, stir in the soy sauce, sherry, cornstarch and sugar, and mix well. Set aside.
2. Pour the oil into a wok or stir-fry pan and place over high heat.
3. Add the gingerroot and stir around the pan until the oil is hot; the gingerroot will sizzle.
4. Stir up the beef again and pour it into the hot oil. Stir constantly for about 2 minutes. If the meat sticks to the pan, add a few tablespoons of broth or water, a little at a time. Do not add more than 1/4 cup.
5. Add the snow peas and water chestnuts and continue stirring for about 1 minute, or until the snow peas are tender-crisp.
6. Transfer to a platter and remove and discard the gingerroot, if desired. Serve immediately.

Stir-Fried Steak Strips with Red Peppers and Cashews-- Recipe

In this simple stir-fry, the only remotely time-consuming step is marinating the steak, and you can do that the night before. At the end of cooking, the marinade is then transformed into a rich and delicious sauce. Serve the dish over hot cooked rice or noodles.

Servings: 4

Ingredients:

* 1 pound boneless steak
* 3 tablespoons light soy sauce
* 1 1/2 tablespoons mirin
* 1 tablespoon balsamic vinegar
* 2 tablespoons fresh ginger, finely chopped
* 1 tablespoon vegetable oil
* 2 cloves garlic, finely chopped
* 1 large red bell pepper, cut into thin strips
* 6 scallions, cut into 2-inch pieces
* 1 cup unsalted cashews
* 1 1/2 tablespoons hoisin sauce
* 1/4 cup water

Directions:

Cut the steak into thin slices, trimming any excess fat. Place the meat in a bowl and cover with the soy sauce, mirin, vinegar and 1 tablespoon of the ginger. Toss to make sure the meat is covered on both sides. Cover and let marinate for at least 30 minutes or refrigerate for up to 24 hours.

Remove the steak from the marinade, reserving the marinade.

In a wok or large skillet, heat half of the oil over high heat. Add half of the garlic, half of the remaining ginger and all of the steak strips. Cook, stirring constantly, for about 5 minutes. Remove the meat with a slotted spoon and set aside.

Put the remaining oil into the wok. Add the bell pepper, scallions and remaining garlic and cook, stirring frequently, for about 4 minutes. Return the steak strips to the wok and cook another 2 to 3 minutes, or until the meat is cooked through and the vegetables are tender. Add the cashews during the last minute of cooking. Remove the mixture to a serving platter.

Add the hoisin sauce to the hot wok and stir in the reserved marinade and water, stirring well to create a smooth sauce. Let simmer for about 3 minutes, or until thickened. Spoon the sauce over the meat and vegetables and serve immediately.

Cheese Tortellini with Beans and Vegetables

Using store-bought tortellini, either from your supermarket or from an Italian-products
shop, makes this dish come together in a snap. The beans add both color and protein to the delicious final product.

Serving For: 3

Ingredients:

* 8 ounces fresh or frozen cheese tortellini
* 1 cup vegetable stock
* 1 tablespoon butter
* 1 medium zucchini, sliced
* 1 small red bell pepper, diced
* 2 garlic cloves, minced
* 1 (20-ounce) can kidney beans
* 1 tablespoon fresh thyme, minced
* 3 tablespoons pine nuts
* Salt
* Freshly ground black pepper
* Grated Parmesan cheese, for serving

Directions:

In a large pan, cook the tortellini according to the package directions.

Heat the vegetable stock and butter in a large heavy skillet over medium-high heat. Add the zucchini, bell pepper and garlic. Cook for 3 minutes. Add the beans and thyme and cook for 3 minutes more.

Toss the tortellini with the vegetables and the pine nuts, salt, pepper and grated cheese to taste. Serve hot.

Teriyaki Salmon

This easy and delicious teriyaki recipe uses ginger and fresh orange juice to add zip to broiled salmon. The dish is just as good with shrimp -- just be sure to cut back on the cooking time.

Servings: 4

Ingredients:

1 cup soy sauce

Juice and zest of 2 oranges

3 tablespoons brown sugar

4 garlic cloves, peeled and left whole

1 tablespoon finely chopped fresh ginger

1 tablespoon white sesame seeds

4 skinless salmon fillets (about 6 ounces each), preferably center cut

Directions:

Combine the soy sauce, orange juice and zest, brown sugar, garlic and ginger in a medium saucepan. Bring to a boil over high heat and simmer slowly until reduced by half or syrupy, about 15 minutes. Remove from the heat, stir in the sesame seeds and cool. Transfer to a baking dish, add the salmon, turn to coat and marinate for 1 hour.

Prepare an outdoor grill or preheat the broiler. If cooking outdoors, spray the grill with nonstick cooking spray. Grill the salmon over high heat, or broil, turning once, until the flesh is slightly charred, about 4 minutes per side. Brush the fish with the remaining teriyaki sauce as it cooks. The fish will be medium-rare to medium.

Credit: Blue Ginger: East Meets West Cooking with Ming Tsai

Capsicum chicken

Ingredients

· Chicken (cut into medium-sized pieces) – 1 kg

· Onions – 2 nos, sliced

· Green chillies – 6 nos slit lengthwise

· Ginger-garlic paste – 2 tsps

· Green capsicum – 3 nos, sliced

· Garam masala – a pinch

· Turmeric powder – a pinch

· Coriander leaves – a bunch

· Red chilli power – 2 tsps

· Cashew paste – 1 ½ tbsp

· Pepper powder – ½ tsp

Cooking oil – 100ml

Preparation

Heat oil in a wok and saute ginger-garlic paste, sliced onions & slit green chillies till golden brown. Add turmeric, red chilli powder and garam masala and stir. Pour tomato puree and cook for 5 minutes.

Put the chicken pieces into the gravy and cover the wok. Let the mix boil for another 10 minutes. Add capsicum slices, cashew slices, pepper and salt. When the chicken is almost cooked, add finely chopped coriander leaves. Temper with a dollop of ghee. Serve hot with roti or steamed rice.

Chicken Makkani Butter Chicken

Ingredients:
Tandoori Chicken 1

whole Butter 50 gms

Cream 1 cup

Tomato puree 3

cups Garam Masala Powder 2 tsp.
Red chilli powder 1 tsp.Coriander powder 1/2 tsp.

Ginger paste 1 tsp.

Garlic paste 1 tsp.

Green chilli paste 1 tsp.

Salt to taste
Chopped green coriander leaves for garnishing

Method:

1. Take 1 whole tandoori chicken and cut it into pieces.

2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside.

3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.

4. Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.

5. Stir gently to coat all the chicken pieces with tomato gravy. Add 1/2 cup cream and simmer for 10 minutes. Garnish with coriander leaves and rest of the cream and serve hot.

Chilli chicken - Recipe North Indian Style

Ingredients:
Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli 10
Red chilli powder 1/2 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric Powder 1/4 tsp.
Soya sauce 2 tbsp.
Cornflour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration
Preparation Method:
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.

Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

Classic Butter Roasted Chicken with Herbs and Roasted Vegetables

Ingredients:

* 1 whole 4 1/2-to-5-pound chicken
* 6 whole rosemary sprigs, plus more for garnish
* 1 pound (about 8 to 10) baby new potatoes
* 12 baby carrots, lightly peeled or scrubbed
* 8 tablespoons butter (1 stick), melted
* 2 teaspoons kosher salt
* 1 teaspoon cracked black pepper
* 1 whole lemon, 2 holes poked through the skin
* 4 parsnips, peeled and halved lengthwise
* 1 cup chicken broth
* 1 bunch parsley, cleaned, for garnish

Directions:

Preheat the oven to 450 degrees F.

Remove the giblets and neck from the chicken. Rinse the chicken inside and out with cold running water; drain and pat dry with paper towels. Chop enough rosemary to make 2 tablespoons (about 3 sprigs). In a large bowl, combine the chicken, potatoes and carrots. Add the butter, chopped rosemary, salt and pepper. Toss well.

Place the whole lemon and 3 rosemary sprigs inside the cavity of the bird. With kitchen string, tie the legs together.

Put the potatoes, carrots and parsnips on the bottom of a 9-by-13-inch roasting pan. Place the chicken right on top of the vegetables. (This will both flavor the vegetables and act as a rack for the chicken.) Roast for 20 minutes in the oven. Add half of the chicken broth to the pan and baste the chicken with the juices from the pan. Continue roasting, basting 1 or 2 more times using the additional broth. The chicken is done when the temperature on a meat thermometer inserted into the thickest part of the thigh reaches 175 to 180 degrees F and the juices run clear when the thigh is pierced with the tip of a knife, about 80 minutes. The vegetables should be very tender and give easily when a fork is inserted into them. Remove the pan from the oven and let sit for 10 minutes before carving the chicken.

Place the chicken to one side of a platter and arrange the vegetables on the other. Tuck a small bunch of parsley between the chicken legs and arrange the remaining parsley over the vegetables in single sprigs. Pull some of the parsnips from the bottom and lay them on an angle on top of the vegetables. Carving at the table is required, so have a cutting board on the table alongside the platter, and, if needed, remove the chicken to the cutting board to carve.

Meatball Hero Sandwiches

Servings: 8

Ingredients:

* 2 pounds lean ground beef
* 2 eggs
* 1 cup Italian seasoned bread crumbs
* 2 jars (1 pound 10 ounces each) Ragu Old World Style Pasta Sauce
* 8 Italian rolls (about 6 inches long each), halved lengthwise
* 2 cups shredded mozzarella cheese (about 8 ounces)

Directions:

In a medium bowl, combine the ground beef, eggs and bread crumbs; shape into 24 meatballs.

In a 6-quart saucepan, bring the pasta sauce to a boil over medium-high heat. Gently stir in the meatballs. Reduce the heat to low and simmer covered, stirring occasionally, for 20 minutes, or until the meatballs are done. Serve the meatballs and sauce in the rolls, topped with cheese.

Indian Cheese - Paneer & Channa Recipe

INGREDIENTS:

1 1 1/2 Quarts milk
1 1/2 cup Cultured buttermilk

DIRECTIONS:

Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally.

Reduce heat to medium and stir in buttermilk. When the curds form a mass (you’ll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let stand, partially covered, for 10 minutes.

Line a colander with a double layer of dampened cheesecloth. Set the colander in the sink or in a bowl if you wish to save the whey (see note). Gently pour the curds and whey into the cheesecloth. Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine. Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).

If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.

Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.

Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.

Paneer cheese: Snugly wrap cheesecloth around the channa to form a “cake.” Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours. Use immediately, or cover and refrigerate for up to 5 days.

Asparagus and Chicken Soup (Asparagus aur Murghi Soup)

Ingredients: chicken stock 3 cups dough 50 g cream 1 cup salt & pepper pinch boiled chicken 50gdiced asparagus

Method: Make a cream soup by heating chicken stock and adding roux. Add all the cream, leaving 2 tsp for garnishing & cook to a thick consistency. Season with salt and pepper. Dice boiled chicken to small cubes and put into soup. Cut asparagus into small pieces & blend into soup. Pour into soup bowl & garnish with cream.