Honey Mustard Chicken Rice Bake

Ingredients

• 2 tbsp olive
• 8 chicken drumsticks
• 1 parsnip
• 1 onion
• 1 tsp mixed herbs
• 2 tbsp wholegrain mustard
• 2 tbsp honey
• 2 tsp chicken stock
• 1.5 cups rice
• 1 carrot
• 1 broccoli 

Directions

Preheat oven to 180C. Season chicken pieces well.

Heat oil in an ovenproof saucepan with a lid, and brown the chicken pieces all over. You may have to do this in batches. Remove chicken from pan and set aside.

Add parsnip, onion and herbs to pan and sauté with a pinch of salt for 2-3 minutes. Place the browned chicken and any juices, back into the pan with the vegetables. Add the mustard and honey and mix well.

Mix the stock powder with 500mls of hot water pour over the chicken mixture. Taste and season with salt and black pepper and give it all a good stir.

Sprinkle in the rice, cover with lid and place in the oven.

Cook for 25 minutes or until the rice is soft and tender. Serve with steamed vegetables

 
Source: http://shop.countdown.co.nz/Shop/Recipe/1280

Honey Roasted Chicken

Ingredients

• 1 tablespoon salt
• 2 teaspoons pepper
• 1 teaspoon paprika
• 2 whole chickens (3 1/2 to 4 pounds each), giblets discarded
• 1 teaspoon cornstarch
• 1 cup plus 1 tablespoon water
• 1/2 cup honey
• 5 tablespoons cider vinegar
• 1 cup low-sodium chicken broth
• 2 teaspoons dried thyme leaves
• 2 tablespoons butter, cut into pieces and chilled

Instructions

1. Preheat the oven to 375 degrees and move the rack to the center position.
2. In a small bowl combine the salt, pepper and paprika.
3. Pat the chickens dry with paper towels and rub the spice mixture under the skin and over the outside of each chicken. Tuck the wings behind the back and tie the legs together with kitchen twine to ensure even cooking without burning of those little wings!
4. Stir the cornstarch and 1 tablespoon of water together in a small bowl until no lumps remain; set aside.
5. In a small saucepan bring the honey and 4 tablespoons of vinegar to a simmer over medium-high heat. Cook until the mixture is reduced to about 1/2 cup, about 8-10 minutes, stirring occasionally. Slowly whisk the cornstarch mixture into the glaze. Return to a simmer and cook for one minute. Set aside.
6. Arrange the chickens, breast side down, on a V-rack set inside a roasting pan. Roast until the chickens are golden, about 35 minutes.
7. Remove the roasting pan from the oven and carefully with a wad of paper towels, flip the chickens so that they are breast side up.
8. Raise the oven temperature to 450 degrees. Pour 1 cup water and the broth into the roasting pan. Return the roasting pan to the oven and roast until the thigh meat registers 165 to 170 degrees, about 35-45 minutes.
9. Brush the chickens evenly with a thick layer of the glaze (you’ll have some remaining to brush on later) and continue to roast until the glaze is golden brown, about 10 minutes.
10. Transfer the chicken to a cutting board and brush with the remaining glaze and let it rest for 15 minutes to ensure that the juices redistribute and settle. If you cut too soon all of the juices will run out and you will be left with a dry bird.
12. While the chicken is resting, pour pan juices and any accumulated chicken juices into a saucepan and skim any fat. Stir in the thyme. Bring to a simmer and cook until the sauce is slightly thickened and reduced to 1 cup, about 15 minutes.
13. Off the heat whisk in the butter and remaining vinegar. Season with salt and pepper. Carve the chickens and serve, passing the sauce at the table.

Source: http://www.ohsweetbasil.com/2011/02/honey-roasted-chicken.html

Avocado Egg Rolls with Spicy Dipping Sauce

Ingredients

For Dipping Sauce:

• 1/3 cup fresh cilantro or 1 teaspoon dried coriander
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1/4 cup finely diced red onion
• 1 tablespoon finely chopped sun dried tomatoes, drained from oil
• 2 ripe avocados, pitted, peeled and diced
• 1/4 teaspoon Kosher salt
• 6 Gefen Egg Roll Wraps
• 1 egg, lightly beaten with 1 teaspoon water
• Vegetable oil for frying
• 2 tablespoons Soy sauce
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon hoisin
• 1/4 chili garlic sauce

Directions

1. In a small food processor, combine cilantro, rice vinegar, honey, garlic and cumin. Pulse to finely chop and combine. In a small bowl, combine cilantro mixture with onions, tomatoes, avocado and salt. Mix until just combined.
2. Lay one egg roll wrap in front of you with a tip pointing down. Spoon about 2 tablespoons of avocado filling into the middle of the wrap. Lightly brush each corner with egg wash. Fold bottom corner up and over the filling, tuck each side in and continue to roll up, sealing tightly. Place on a baking sheet, seam side down.
3. Fill a large skillet a 1/4 inch deep with oil and heat over medium to medium-low heat. Fry egg rolls about 5 minutes until crispy and golden brown on all sides, using tongs to turn them so they brown evenly.
4. In a small bowl, combine soy sauce, vinegar, hoisin and chili garlic sauce. Serve with egg rolls..

Source: http://www.joyofkosher.com/recipes/avocado-egg-rolls-with-spicy-dipping-sauce/

Meatball Lasagna Recipe

Ingredients

• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon dried basil
• 4 teaspoons dried parsley flakes
• 2 teaspoons sugar
• Garlic salt to taste
• 8 uncooked lasagna noodles
• 2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
• 1 egg
• 1 cup ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 3/4 cup grated Parmesan cheese

Directions

1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain.
2. Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers.
3. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting. Yield: 8-10 servings.

Originally published as Meatball Lasagna in Quick Cooking July/August 2001, p12

Manchego Stuffed Spanish Meatballs

Ingredients
Sauce:
1 15-ounce can diced tomatoes
1 cup low sodium chicken broth
1/2 cup chopped roasted red peppers
1/2 cup sun dried tomatoes
1 tablespoon sherry vinegar
1/2 teaspoon salt
Meatballs:
1 pound ground sirloin (93% fat free)
1 pound ground pork
1 large egg
3/4 cup panko
3 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon salt
6 ounces machengo cheese, cut into 40 small chunks
1 tablespoon olive oil

Directions
To make the sauce, place diced tomatoes, chicken broth, roasted red peppers, sun dried tomatoes, sherry vinegar, and salt in a food processor and pulse for 1 to 2 minutes or until smooth.
To make the meatballs, place ground sirloin, ground pork, egg, panko, garlic, paprika, and salt in a large bowl and knead with your hands until well mixed. Shape into 40 meatballs and put one piece of cheese in the middle of each one, making sure to seal the cheese in well. Heat olive oil over medium high heat in a large nonstick skillet and cook until browned on all sides, working in batches as needed. Add the pureed sauce mixture to pan, along with all the meatballs, and reduce heat to low. Simmer for 15 to 20 minutes or until meatballs are cooked through. Remove meatballs from the pan and simmer sauce an additional 5 to 10 minutes, to thicken, if needed. To serve, spoon sauce over meatballs. Makes 20 servings of 2 meatballs each.
 
Source: http://cakebatterandbowl.com/manchego-stuffed-spanish-meatballs.html

Baked Spaghetti and Stuffed Meatballs

For the meatballs you will need:
2lbs ground beef
1lb ground pork
1/2 cup bread crumbs (I use fresh)
1tsp dried parsley
1 tsp pepper
2 tsp garlic powder
1 tsp onion salt
2-3 T Italian dried seasoning
1 tsp salt
1 egg
1/2 cup grated Parmesan
1 lb chunk of mozzarella cheese (cubed, you will use some to stuff meatballs and some to spread out over the sauce below them)

Combine ALL ingredients EXCEPT mozz cheese, and roll into 24 meatballs.  They will be big! When you roll a meatball, stick a small cube of mozz in the center and completely seal it back up.  If you do not take time to make sure they are sealed, the cheese WILL leak out and the fun stops there. HA!  I used a little water on my hands to make sure they were sealed good!  In a skillet with olive or vegetable oil, brown the meatballs on all sides.  
It is important to brown them to seal the cheese in.  You aren't cooking them all the way through here, just browning them.  When you are done set them aside.

For everything else you will need:
1 lb spaghetti, linguine or fettuccine.  *no angel hair or thin spaghetti*
1/2 grated Parmesan cheese
2 eggs
1 jar of your favorite or homemade marinara
1 regular size can of diced tomatoes.
1 16 ounce package of grated mozzarella cheese

Preheat your oven to 375.  Boil your pasta for the lowest cooking time recommended. Drain.  Run under cold water, to cool it quickly.  In a bowl with a clean hand, mix together the pasta, egg, and grated Parmesan cheese.  
Lay it in the bottom of a greased 9x13 pan.  It will act as your "crust".  Lay the rest of your leftover mozzarella on top of the pasta.  You can see I just pulled pieces apart with mine but if you cube it all just lay them over. 
Now in the same or a clean bowl mix together your marinara sauce and diced tomatoes.  I gussied mine up a bit, but when you are ready, pour it over the top of the pasta evenly.  
Now take your meatballs and top the whole dish with them.  I got 4 rows of 6 perfectly.   Place on a baking sheet to catch any potential drips, bake for 30-45 minutesRemove, and sprinkle cheese on top, bake for another 15-25 minutes, until cheese is melted and meatballs are cooked all the way through.  Make sure to check your meatballs!!  When it is done, let it sit for 15 minutes before serving.  It will cut just like a cake, because of the egg in your pasta.  Perfect pieces!

 

This is delicious, and easy to change to suit your liking.  Do you like ricotta?  Put that on top of the marinara too!  It was the original plan but since my husband knows I don't like it, he didn't want me to put it on. 

This will freeze like a dream and when you are still eating it 2 days later, it will be even better than when you first made it!  I promise! 

Source: http://www.foodthoughtsofachefwannabe.com/2012/11/baked-spaghetti-and-stuffed-meatballs.html

Meatball Calzones

Ingredients

• 1 cup part-skim ricotta
• 1 cup shredded reduced-fat mozzarella 
• 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
• 1 pound frozen pizza dough, thawed
• 1 1/2 cups tomato sauce 
• 1 12-oz. package frozen cooked meatballs, each cut in half 

Directions

1.  Preheat oven to 425ºF. Mist a baking sheet with nonstick cooking spray. Combine ricotta, mozzarella and spinach in a bowl.
2. Divide dough into four equal pieces and roll each piece into an 8-inch circle. Spoon 2 Tbsp. sauce in center of each dough round and spread over dough, leaving a 1-inch border. Divide cheese mixture among dough rounds and spread over tomato sauce. Top each dough round with meatball halves.
3. Fold dough over filling to create half-moon shapes. Press edges to seal. Bake until golden, 18 to 22 minutes. Serve with remaining sauce for dipping.

All You
NOVEMBER 2010

 

Source: http://www.myrecipes.com/recipe/meatball-calzones-50400000107002/ 

Beef, Egg and Cheese Brunch Ring

Ingredients

4 slices bacon, cut in half crosswise

1/3 cup plus 1 tablespoon milk

4 eggs, slightly beaten

Salt and pepper, if desired

1/4 cup chopped red bell pepper

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 cup shredded Mexican cheese blend (4 oz)

Chopped fresh cilantro, if desired

1 cup Old El Paso® Thick 'n Chunky salsa, if desired 

 

Directions

• 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
• 2 In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
• 3 Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
• 4 Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
• 5 Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.

Source: http://www.pillsbury.com/recipes/bacon-egg-and-cheese-brunch-ring/fa0ee86d-a334-47d0-bb8b-8db43c7068fa

Meatball Sliders

Ingredients
1 pound ground beef
1/2 cup bread crumbs
1/2 cup shredded cheese
1 egg
1/3 pound bacon, chopped
1 medium onion, chopped
1/4 cup BBQ sauce
3 slices cheddar cheese
12 Rolls

Directions

1 - Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a Silpat baking mat.

2 - Combine the bread crumbs, shredded cheese, ground beef and egg until evenly distributed.

3- Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 min.

4-While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.

Sweet Soy-Glazed Chicken Wings Recipe

These salty-n-sweet Polynesian-style wings are nicely balanced, finger-licking treats. Serve them with your favorite tiki cocktail.

INGREDIENTS

For the chicken:

• 1/4 cup packed dark brown sugar
• 1/4 cup soy sauce
• 2 tablespoons sake or dry sherry
• 4 medium garlic cloves, minced
• 3 pounds chicken wings, separated into 2 pieces, wing tips removed and discarded

For the sauce:

• 1/4 cup packed dark brown sugar
• 1/4 cup soy sauce
• 2 tablespoons finely chopped fresh pineapple
• 2 tablespoons sake or dry sherry
• 1 tablespoon white wine vinegar
• 1 tablespoon naturally sweetened pineapple juice
• 1 medium garlic clove, minced
• 1 tablespoon cornstarch dissolved in 1 tablespoon cold water

To serve:

• 1 teaspoon toasted sesame seeds, for garnish

Directions

For the chicken:

1. Place the brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine. Add the chicken, seal (pressing out any excess air), and turn the bag to coat the chicken evenly. Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours.
2. Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil. Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade.
3. Broil the chicken until the meat starts to pull away from the bone and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove the baking sheet from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more. Meanwhile, prepare the sauce.

For the sauce:

1. Place all of the ingredients except the cornstarch-water mixture in a small saucepan and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has reduced to about 1/2 cup, about 10 minutes. Add the cornstarch mixture, whisk to combine, and cook until the sauce has thickened, about 1 minute. Transfer to a large heatproof bowl.

To serve:

1. Add the cooked wings to the sauce and toss to combine. Transfer to a serving dish and sprinkle with the toasted sesame seeds. Serve immediately.

Source: http://www.chow.com/recipes/28406-sweet-soy-glazed-chicken-wings

Spicy Honey-Brushed Chicken

Ingrdients
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken breast
6 tablespoons honey
2 teaspoons apple cider vinegar

Directions
Preheat grill.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on hot grill coated with cooking spray. Grill chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Brush 1/4 cup honey mixture on chicken. Grill 1 minute. Turn chicken over and brush chicken with remaining honey mixture. Grill 1 additional minute or until chicken is done.
6 servings.

Source: http://thischihuahuawearspearls.wordpress.com/2011/06/29/spicy-honey-brushed-chicken/

Greek Baked Fish With Tomatoes and Onions

Ingredients

2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)

Salt and freshly ground pepper

Juice of 1 large lemon

2 tablespoons extra virgin olive oil

1 pound onions, cut in half lengthwise and then sliced thinly across the grain

2 large garlic cloves, minced or puréed

1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)

1/8 teaspoon sugar

1 teaspoon sweet paprika

1/8 teaspoon cinnamon

1 tablespoon tomato paste dissolved in 1/4 cup water

1/2 cup dry white wine or red wine

Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup) 

Directions

1. Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.

2. Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.

3. Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

 
Source: http://www.nytimes.com/2013/04/02/health/greek-baked-fish-with-tomatoes-and-onions-recipes-for-health.html?_r=0

Pepper Fish Masala

Pepper Fish Masala is a simple fish preparation which can be served as a great side dish. It is fried fish  sauteed in masala gravy till completely dried up. It is spicy and goes well with rice or fried rice. It does not have much of the fish flavor. I have added a little of garam masala., but  it is optional.You can use any kind of fish..here I have used King fish.

Ingredients
Fish - 1 lb
Onions- 2 medium
Tomatoes- 2 medium
Ginger- 2 inch thick
Sesame seeds  - 2 tsp
Coconut grated- 2-3 tsp
chilly powder- 1/2 tsp
Pepper powder- 1 tsp
turmeric- 1/3 tsp
coriander  powder- 1 tsp
Garam masala- 1/2 tsp
Lemon juice-1/2 lemon
coriander leaves
Salt to taste
oil for frying

Directions
Marinate fish pieces with turmeric,salt, pepper powder and lemon juice for ten minutes and fry them till done and keep aside. Use boneless bite size pieces .  
Roast sesame seeds and coconut till browned up and make it into a fine powder.
In the same pan in which you fried fish add ginger and curry leaves  and saute till the raw flavor disappears.Saute onions till golden brown and add tomatoes and all the dry spices and salt to taste and roast them in low flame. Add three to four  tsp of water and slide in the fried fish and close the lid for a minute. Stir till completely dried up and sprinkle the sesame and coconut powder and garnish  with coriander leaves.

 

Cheesy Garlic Baked Chicken

Ingredients 

4 boneless skinless chicken breasts -thin
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 teaspoon salt
1 cup of cheese

METHOD

1. Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.

2. In small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and stir in brown sugar & a teaspoon of salt

4. Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.

5. Add salt and pepper to taste.

6. Bake uncovered for 30 min.

Within the last 10 min before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 min or until cheese is fully melted.

Savory Turkey Crescent Roll

Ingredients

1/4	cup chive and onion cream cheese
1/4	cup sour cream with roasted garlic
1 3/4	cups cooked turkey breast, cut into strips
1	cup (4 ounces) shredded Italian blend cheese
1	(14.5 ounce) can Diced Tomatoes Roasted Garlic & Onion, drained
1	(8 ounce) can refrigerator crescent rolls
1	egg
1/2	cup sliced almonds

Directions

• Preheat oven to 350^o F. Lightly grease cookie sheet. In a mixing bowl combine cream cheese and sour cream; mix until smooth. Add turkey, cheese and DICED TOMATOES ROASTED GARLIC & ONION; mix well.
• Unroll dough into 2 long rectangles. Place on greased cookie sheet. Overlap long sides to form a 14x9 inch rectangle; pressing edges and perforations to seal.
• Spread turkey mixture in center of dough, 3 inches wide. With scissors, make cuts 1 inch apart on long sides of dough to within ½ inch of filling. Alternately cross strips over filling.
• Brush dough with egg and sprinkle with almonds. Bake for 28 to 30 minutes or until golden brown. Cool 5 minutes and then cut into crosswise slices.

 
Source: http://www.redgold.com/red-gold-brand/recipes/recipe-details?recipe_id=1370

Paneer and Cheese Croquettes

Ingredients

For The Filling2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp finely chopped garlic (lehsun)
1 tsp ginger-green chilli paste
1/2 cup boiled and crushed corn
1 cup grated paneer (cottage cheese)
1 tsp dried mango powder (amchur)
1/2 tsp garam masala
salt to taste
2 tbsp grated processed cheese

Other Ingredients4 large potatoes , boiled , peeled and mashed
1/2 cup bread crumbs
salt to taste
1/2 tsp freshly ground black pepper (kalimirch) powder
oil for deep-frying

For Serving quick cheese dip

s

Method
For the filling

1. Heat the oil in a deep pan and add the cumin seeds.
2. When the seeds crackle, add the garlic and ginger-green chilli paste and sauté for a minute.
3. Add the corn kernels, dry mango powder, garam masala and salt and cook on a slow flame for 3 to 5 minutes, while stirring continuously.
4. Add the paneer and cheese and mix well.
5. Divide the filling into into 8 equal portions and keep aside.

How to proceed

1. Combine the potatoes, bread crumbs, salt and pepper in a bowl, mix well and knead gently.
2. Divide it into 8 equal portions and roll a portion between your palms to flatten it into a circle.
3. Place a portion of the filling in the centre, bring together the sides and shape into cylindrical croquettes.
4. Repeat with the remaining ingredients to make 7 more croquettes.
5. Heat the oil in a kadhai and deep-fry the croquettes in batches till they turn golden brown in colour from all sides. Drain on absorbent paper and serve hot with cheese dip.

Source: http://www.tarladalal.com/Paneer-and-Cheese-Croquettes-32938r

Caramel Cream Cake

Ingredients

• 1 cup finely chopped sweetened flaked coconut
• Pecan Pie Cake Batter
• Pecan Pie Filling
• Cream Cheese Frosting
• 1 cup finely chopped pecans, toasted
• 1 cup sweetened flaked coconut, toasted
• Garnishes: raspberries, fresh mint sprig

 

Preparation

1. 1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; spoon batter into 3 greased and floured 9-inch cake pans.
2. 2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
3. 3. Spread Pecan Pie Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.

Southern Living
DECEMBER 2006

Frozen Peanut Butter Dessert

Ingredients

30 OREO Cookies, finely crushed (about 2-1/2 cups)

3 Tbsp.  butter, melted

1 cup  PLANTERS Creamy Peanut Butter

1-3/4 qt.  (7 cups) vanilla ice cream, softened

1 tub  (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

1-1/2 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

1/2 cup  PLANTERS COCKTAIL Peanuts, coarsely chopped

Directions

MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
MICROWAVE COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
SPREAD COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting. Freeze leftovers.

Source: http://www.kraftrecipes.com/recipes/oreo-frozen-peanut-butter-dessert-116603.aspx