Recipes @ Hindustanlink.com

Spaghetti Pie

admin — Sun, 10 Aug 2008 18:30:57 +0000

6 oz spaghetti

2 tbsp butter

1/3 c parmesan cheese

2 eggs — well beaten

1 lb ground beef — or ground turkey

minced onion — to taste –OR 1/2 c onion, chopped– 1 can Pasta Ready Tomatoes–Garlic & Herb flavor — (8

oz) 1 can tomato paste — (6 oz)

1 tsp sugar

1 tsp oregano

1/2 tsp garlic salt

1 c cottage cheese

1 egg

1/4 c dry bread crumbs

1/8 c spinach — drained

1 c mozzarella cheese — shredded

Cook and drain spaghetti (3 1/4 c cooked).
Stir butter, parmesan cheese, and eggs into hot spaghetti.
Form into a crust in a buttered 10-inch pie plate.
Cook beef and onion till meat is browned; drain fat.
Stir in tomatoes, tomato paste, sugar, oregano and garlic; heat.
Mix in separate bowl cottage cheese, egg, bread crumbs, spinach, and 1/2 of the mozzarella cheese.
Spread over spaghetti.
Top pie with tomato mixture.
Bake at 350 for 20 minutes. Top with remaining mozzarella and bake for 10 minutes longer (or until cheese is melted & bubbly).

Chocolate Chip Sour Cream Cake - Recipe

admin — Fri, 08 Aug 2008 18:31:00 +0000

1/4 lb Butter1 c Sugar

2 Eggs

1 c Plus 2 t sour cream

2 c Flour

1 ts Salt

1 ts Baking powder

1 ts Baking soda

1 ts Vanilla

12 oz Semi sweet chocolate chips

1/4 c Cinnamon sugar

Cream the butter and sugar.
Add the eggs, one at a time.
Add the sour cream and vanilla.
Beat until well blended.
Sift together the dry ingredients.
I usually just blend them instead of sifting.
Add them to the creamed mixture.
Mix well .
Spoon about 1/2 the batter into a greased 10″ tube pan.
Sprinkle batter with Chocolate Chips. I use enough to ALMOST cover the batter.
Spoon the rest of the batter over the Chocolate Chips.
Sprinkle with remaining Chips and Cinnamon sugar.
Bake at 350~F for 40-45 minutes or until cake tester comes out clean.
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Chicken Saute a La Creole

admin — Fri, 08 Aug 2008 18:30:04 +0000

3 lb Broiler-Fryer Chicken

1 1/2 ts Salt

1 c Cooking oil

1 c Green pepper chopped

1 Clove garlic, Minced

2 tb Chicken drippings

3/4 c Flour

1/2 ts Pepper

1 c Onion chopped

2 c Sieved tomatoes

1/4 ts Basil

Cut chicken into serving size pieces, put flour,salt and pepper into a shaker bag and evenly coat chicken.
Heat oil in a skillet over medium heat and brown the chicken evenly.
When chicken is browned remove and set it aside keeping it warm.
Pour off 2 tablespoons of chicken drippings.
Add drippings onions and peppers to a large skillet and cook over low heat until onion is tender. Add tomatoes, garlic and basil.
Stir in chicken and cover.
Simmer 30 to 40 minutes or until chicken is tender.
Stir sauce occasionally.

Dark and Dense Chocolate Mousse

admin — Thu, 31 Jul 2008 18:30:12 +0000

3/4 c Sweet butter

1 1/2 c Cocoa

1 c Heavy cream; well-chilled.

6 Eggs; room temperature.

1 1/4 c 10x sugar

3 tb 10x sugar

2 tb Cognac

1 1/2 tb Strong coffee

1.
Melt butter; stir in cocoa until smooth; cool.

2.
Whip cream in chilled steel or glass bowl until stiff; set aside.

3.
In a large bowl, beat egg yolks with 1/2 c 10x sugar until light and

fluffy.
Mix in cognac and coffee.
Set aside.
4.
Beat the egg whites until foamy.
Gradually add remaining 10x sugar

and beat until stiff peaks form.
5.
Gently fold cocoa mixture (#1) into egg yolk mix (#3).
*Gently* fold

in egg whites (#4).
*Gently* fold in whipped cream (#2).
6. Spoon into serving bowl.
Cover and chill overnight.
Remove from

‘fridge’ about 30 minutes before serving.

Tequila Cosmo - Recipe

admin — Thu, 31 Jul 2008 18:30:08 +0000

Content

A delicious recipe for Tequila Cosmo, with Nacional® silver tequila, triple sec, lime juice, cranberry juice and lime juice.

Ingredients

1 1/2 oz Nacional silver tequila
1 oz triple sec
1 oz fresh lime juice
1 oz cranberry juice
1 splash lime juice

Method

Shake tequila, triple sec, fresh lime juice and cranberry juice together with ice in a cocktail shaker.
Strain into a whiskey sour glass and squeeze a further wedge of lime on top.
Discard lime, and serve.

Serve

Whiskey Sour Glass

Nutrition Info

(per 4.6 oz serving)

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein

230
965
0 g
18 g
0.2 g

Fiber
Sugars
Cholesterol
Sodium
Alcohol

0.1 g
15.3 g
-
0 mg
-

Mexicali Corn Casserole

admin — Thu, 31 Jul 2008 18:18:04 +0000

1 cn Corn with red and green

Peppers — drained 1 cn Corn, cream-style

2 tb Peanut oil

1 ts Sesame oil

1 lg Garlic clove — crushed

1 ts Fresh ginger root — grated

1 1/2 lb Vegetables — sliced

1/2 c Light stock or hot water

1 tb Oyster sauce

2 ts Soy sauce, low sodium

1/2 ts Salt

1/2 ts Monosodium glutamate –

Optional 2 ts Cornstarch

1 tb Cold water

Heat oils in wok with garlic and ginger, add vegetables and fry, stirring, for 2 minutes.
Add hot water or stock and sauces, salt and msg mixed together.
Cover and simmer for 4 minutes.
Push vegetables to side of wok, add cornstarch mixed with cold water, stir until thick.
Toss vegetables in sauce and serve immediately with boiled rice.
Recipe By : “Kwanzaa” , African-American Culture and Cuisine

Pizza Crust - Recipe

admin — Wed, 16 Jul 2008 18:30:18 +0000

3 c Flour

1/2 c Yellow cornmeal

1 pk Active dry yeast

1 tb Sugar

1/2 ts Salt

1 c -Water, cool

2 tb Olive oil

1 .
In a food processor fitted with a steel blade, process flour, cornmeal,

yeast, sugar, and salt just to blend.
2.
With motor running, add water in a steady stream.
Process until mixture

comes away from sides of work bowl.
Process 30 seconds to knead dough.
If dough is sticky, add more flour and process 30 to 60 seconds longer.
Dough should feel tacky, smooth, elastic, and warm but not hot.
3.
Remove dough from processor and shape into ball. Place ball in an oiled

bowl, turn to coat it with oil, and cover with plastic wrap or a damp towel.
Let dough rise until doubled in bulk, 30 to 60 minutes. 4.
Punch dough down and divide it in half.
Fit each piece into a 12-inch

pizza pan.
Spread each with toppings of your choice.
Makes two 12-inch pizzas.
Notes - add fresh vegetables, bits of ham, grated cheese — whatever sounds good — to make a gourmet pizza.
From the recipe files of suzy@gannett.infi.net
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Crockpot Roast (French Dip Sandwich)

admin — Tue, 15 Jul 2008 18:18:11 +0000

Ingredients
1	pound	beef roast
1	each	can beer
1	each	package onion soup mix

Directions:
Trim fat from roast. Put roast in crockpot and sprinkle with soup mix. Pour beer over top. Cook on low for about 8 hours. Cut or pull apart to make sandwiches on hard roll. Juice makes an excellent dip.

Golden Vegetable Fondue

admin — Fri, 20 Jun 2008 18:31:06 +0000

8 oz Carrots

1 sm Turnip

1/2 md Swede

2 Sticks celery

1 sm Onion

10 fl Chicken stock

2 oz Butter, diced

Salt and pepper pn Freshly grated nutmeg sm Cooked sausages and cooked -potatoes, to serve

Method: Chop all vegetables finely, then put into a saucepan with stock.
Bring to the boil and simmer until just tender.
Drain vegetables and leave to cool slightly.
Puree vegetables in a blender or food processor, then pass the puree through a sieve into the fondue pot.
Place the pot over a low heat and gradually beat in the butter.
Season with salt, pepper and nutmeg and keep hot over the burner while dipping sausages and potatoes into vegetable mixture.
(Serves 4-6)

Chinese Barbaque Pork (Char Siew)

admin — Fri, 20 Jun 2008 18:30:20 +0000

———–sauce————
1 T Hoisin sauce

2 T Soy sauce

1 t Seseme oil

1 Fresh garlic finely chopped

4 T Sugar

1/2 t Salt & pepper

—lb pork roast boneless—
Slice pork into strips approximately 1 1/2 in.
thick, 5-6 in.
long, and 1/2 in.
wide. Combine all the

ingredients for the sauce and mix well.
Marinate pork strips in sauce for a minimum of 2 hours.
Bake in pre-heated oven 375 deg for 25 minutes.
Turn meat over and bake for an additional 25 minutes.