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Tuesday, February 16, 2016

Bhindi Masala (spicy Okra Curry)

Ingredients

  • Servings: 4
  • 4 cups okra, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 1 teaspoon curry powder
  • 1 teaspoon salt

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • place the okra in a large, microwave-safe dish; cook in microwave on high for 6 minutes.
  • heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. fry the onions in the heated oil for 3 minutes. add the tomatoes to the mixture and cook another 3 minutes. stir the okra into the mixture; season with the curry powder and salt. cook and stir the mixture until hot, about 3 minutes more. serve hot.

Chilled Salmon With Summer Tomato Salsa

Ingredients

  • Servings: 4
  • 4 (4 ounce) fillets salmon, skin removed
  • 1 cup chopped fresh tomato
  • 1/2 hass avocado, chopped
  • 1 garlic clove, crushed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1/2 cup cooked corn kernels
  • 1/4 cup minced red onion
  • 1/4 cup chopped fresh cilantro
  • salt and pepper, to taste
  • 1 lime, cut in wedges

Recipe

  • place salmon in a shallow microwave bowl. add 2 cups water. cover and microwave on high 7-9 minutes or until salmon is cooked as desired. remove from water; refrigerate until cool.
  • in a small bowl, combine remaining ingredients (except lime). refrigerate 30 minutes.
  • serve salmon surrounded by the salsa and lime wedges.

emily's famous chocolate shortbread cookies

Ingredients

  • Servings: 5
  • 2 cups confectioners' sugar
  • 1/2 cup dutch process cocoa powder
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups unsalted butter, chilled and cubed
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup chopped semisweet chocolate

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. cut in the butter until lumps are no larger than peas. add eggs and vanilla; mix until a stiff dough forms. it may take a minute to come together.
  • on a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. if the dough is too sticky, chill for a little bit. place cookies 2 inches apart an ungreased baking sheet.
  • bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. when cookies are completely cool, melt the chocolate over a double boiler or in the microwave. stir frequently until smooth. dip cookies or drizzle with the chocolate and place on waxed paper to set.

philly chocolate turtles® cheesecake

Ingredients

  • Servings: 16
  • 1 1/4 cups finely chopped toasted pecans
  • 2 tablespoons non-hydrogenated margarine, melted
  • 2 tablespoons sugar
  • 32 kraft caramels, chopped
  • 3 tablespoons milk
  • 3 (250 g) packages philadelphia brick cream cheese, softened
  • 3/4 cup white sugar
  • 3 eggs
  • 1 (8 ounce) package bakers semi-sweet chocolate, melted, cooled slightly
  • 1/2 cup pecan halves, toasted

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 5 hrs 10 mins

  • heat oven to 350 degrees f. cover bottom of 9 inch springform pan with parchment paper. combine chopped pecans, margarine and 2 tablespoon sugar; press bottom of pan. microwave caramels and milk in microwaveable bowl on medium 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. spread over crust to within 1 inch of edge; cool.
  • beat cream cheese and remaining sugar with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended. stir in chocolate; pour over caramel layer.
  • bake 45 to 50 minutes or until centre is almost set. run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. refrigerate 4 hours. sprinkle with pecans halves just before serving.

morgan's amazing peppermint bark

Ingredients

  • Servings: 15
  • 1 (6 ounce) package white chocolate, chopped
  • 3 peppermint candy canes

Recipe

    Preparation Time: 15 mins Cook Time: 1 min Ready Time: 1 hr 16 mins

  • line a baking sheet with waxed paper.
  • place white chocolate in a microwave-safe bowl; heat in the microwave until melted, 60 to 90 seconds. stir until smooth.
  • place one gallon-sized resealable bag inside a second gallon-sized bag, creating a double-layered bag. place candy canes inside the inner bag and seal. crush the candy canes inside bag with a rolling pin. stir crushed candy canes into melted white chocolate.
  • pour white chocolate mixture the prepared baking sheet. chill in refrigerator until hardened, 1 hour.

Quick And Easy Grilled Potatoes

Ingredients

  • Servings: 4
  • 2 large russet potatoes, scrubbed
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 5 mins Cook Time: 22 mins Ready Time: 27 mins

  • poke each potato with the tines of a fork. place the potatoes in a microwave oven, and cook on high power for about 5 minutes. check about halfway through, and turn potatoes over for even cooking. slice each potato in half the long way and cook potatoes another 2 minutes on high power.
  • preheat a grill for medium heat.
  • brush the potato tops with olive oil, and season with salt and pepper to taste.
  • cook on prepared grill for 15 to 20 minutes, turning once.

peanut butter bars i

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.