Devilled Eggs Recipe

Devilled Eggs Recipe

Ingredients:
5 hard boiled eggs
1 tsp butter
Pepper, mustard and paprika to taste

Method:
1. Cut the eggs in half and scoop out the yolks.
2. Rub yolks into a paste with a little butter seasoned with pepper and mustard but this paste must not be too moist.
3. Fill in the egg whites and sprinkle with paprika before serving.

Prawn Fritters Recipe

Ingredients:

500 gms prawns
350 gms plain flour
3 tbsps cornflour
2 egg whites — beaten until stiff
1 cup water
Salt to taste
Oil for deep frying

Method:

1. Shell the prawns, leaving tails intact. Wash and drain well.
2. Sift flour into a bowl and mix with cornflour.
3. Make a hole in the centre and gradually pour in water to make a thick batter.
4. Add salt and fold in egg whites gently.
5. Heat oil. Dip prawns into batter and fry the prawns until golden.
6. Serve with lettuce, tomatoes and chilli sauce.

Roasted Nugget Potatoes & Yams Recipe

Ingredients:

8 Nugget Potatoes
4 large Yam
2 tbsp Olive Oil
3 cloves Garlic - sliced
1 tbsp Fresh Rosemary - chopped
Salt and Pepper to taste


Directions:

1. Preheat oven to 400 F.
2. Peel and cut the potatoes and yams into cubes.
3. In a large bowl, combine olive oil, garlic, rosemary, pepper and salt. Stir in potatoes until evenly coated.
4. Place potatoes in a single layer on a roasting pan or baking sheet.
5. Roast for 30-40 minutes in the oven, turning occasionally to brown on all sides.

Simple Potato Pancake Recipe

Ingredients:

1 medium Potato
2 Eggs
2 tbsp Dried Parsley
1 tbsp Vegetable Oil - for frying
Salt and Pepper to taste


Directions:

1. Peel and shred the potato.
2. Beat the eggs in a medium size bowl.
3. Add salt, pepper, dried parsley and shredded potato (preferably in the given order) and mix well.

4. Heat the oil in a medium size frying pan over medium-high heat.

5. Pour the batter onto the frying pan. Fry about 5 minutes on each side or until pancake is golden brown.

6. Cut the pancake into two halves and serve each with salad and/or fresh fruits.

Asparagus Omelet Recipe

Ingredients:

3 eggs
6 spears Asparagus
1 tbsp Parmesan cheese - grated (or 1 tbsp cheddar cheese)
1/2 tbsp Olive oil
Fresh lemon juice 1 tbsp
Salt and Pepper to taste


Directions:

1. Preheat the oven to 400 F (200 C). Place an oven proof pan with 1/2 tbsp olive oil in the oven.

2. Cut the bottom tough part of the asparagus spears.

3. Steam them for 5 minutes or until tender. Alternatively you can boil them with a little bit of salt. Cut them into 2 cm (1 inch) pieces.

4. Meanwhile, whisk eggs, cheese, salt and pepper to blend well.

5. Remove the heated pan from the oven. Transfer asparagus pieces into the pan. Pour the egg mixture over it.

6. Place the pan in the oven and cook for 10 min or until done.

7. Serve it with fresh lemon juice.

EGGNOG Fudge Recipe

INGREDIENTS:
1/2 cup (1 stick) butter
3/4 cup eggnog
2 cups sugar
10 oz. white chocolate, coarsely chopped
1/2 tsp. ground nutmeg
1 jar (7 oz.) marshmallow creme
1 cup pecans, chopped
1 tsp. rum or rum extract

DIRECTIONS:
In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.

Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 min., or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.

Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

CHOCOLATE Cherry Fudge Recipe

INGREDIENTS:
1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 oz. semisweet chocolate, coarsely chopped
1 jar (7 oz.) marshmallow creme
1 cup slivered almonds, chopped
1 cup dried cherries, chopped
1 tsp. almond extract

DIRECTIONS:
In a heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, Stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 min., or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate and marshmallow creme; stir until smooth.

Add, almonds, cherries, and extract; mix until well blended.

Pour mixture into a 9-inch square pan lined with buttered foil. Chill; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

Jelly Bean Fudge Recipe

Jelly Bean Fudge suitable for any occasion especially for Easter and kid’s birthday . Jelly Beans are a type of confectionery that comes in many different flavors. They are small and usually have a hard candy shell and gummy interior. The confection is primarily made of sugar.

Jelly Bean Fudge has a white chocolate base, a subtle coconut flavor, and is crammed with colorful, fruity jelly beans. You can substitute vanilla extract for the coconut and rum extracts, if desired


Ingredients:

2 cups (12 oz) white chocolate chips
2 cups Jelly Beans
1 (16 oz) can vanilla frosting
1 tsp rum extract
1 tsp coconut extract

Preparation:

Prepare an 8-inch square cake pan by lining it with aluminum foil.
Place the white chocolate chips in a microwave-safe bowl and heat in 40-second increments until melted, stirring in between.
Stir in the extracts and the vanilla frosting, and mix until well-combined. Allow to sit and cool for several minutes.
Reserve 1/4 cup of jelly beans. Stir the rest into the fudge, and spread the fudge in the prepared pan, smoothing the top.
Sprinkle the reserved beans on top of the fudge, pressing them lightly into the top.
Refrigerate until firm, at least 1 hour.
Cut and serve.

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Indiana Catfish Recipe

Ingredients

4 catfish fillets
1/3 milk
1/2 cup cornmeal
1 large egg
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
vegetable oil

Combine cornmeal, flour, salt and black pepper to taste.

Combine the milk and egg in a separate bowl.

Heat a 1/2 inch of vegetable oil in a skillet. Oil should be about 350 degrees.

Dip catfish in egg and cover with cornmeal, flour mixture.

Place fillets in skillet and cook about 5 minutes on each side or until fish turns a golden brown color.

Remove and drain on paper towels.
Ready to serve.

Fast and Easy Chicken Parmesan Recipe

Ingredients for 2 servings:

2 - chicken breasts (boneless & skinless 6-8 ozs.)
1 - Cup of Italian bread crumbs (fine & dry)
1/3 - cup of freshly grated parmesan cheese
1 - Teaspoon of dried basil
1/2 - teaspoon of dried oregano
1 - Egg (beaten)
1 - Tablespoon of milk or half and half
2 to 3 - tablespoons of butter or olive oil
1 - Cup shredded mozzarella cheese
3 - Cups marinara or alfredo sauce

Preparation Directions:

Cut the breasts width wise or pound to make thinner, dip in beaten egg and milk mixture. Coat with the bread crumbs, heat skillet with butter or oil and pan fry for 2 & 1/2 - 3 minutes until golden brown and cooked thoroughly. If you use a skillet that you can place in the oven, then pour the sauce (Marinara or Alfredo) over the chicken. Cover loosely with foil and bake @ 350 degrees for about 25 minutes, take out of oven and mix the cheeses (Mozzarella & Parmesan) and sprinkle on top of chicken and sauce. Put back in oven for 5 - 10 minutes, where cheese is melted.

Serve and use the sauce for your pasta, man does this make me hungry. Let me tell you, this job is very hard because the temptation to make these recipes and eat all the time is hard to resist. Enjoy!

Boondi aur makai ki bhel recipe

Ingredients

Spicy boondi (readymade) 2 cups
Fresh corn kernels, boiled and well drained 2 cups
Onion, chopped 1 large
Cucumber, seeded and chopped 1 large
Tomato, seeded and chopped 1 large
Green chilli, finely chopped 1
Roasted and peeled peanuts ½ cup
Chaat masala to taste
Fresh coriander leaves, chopped 4 tablespoons
Lemon juice 1 tablespoon
Sweet tamarind chutney ¼ cup


Method

1.Take onion, cucumber, tomato and green chilli in a bowl.
2.Add corn and boondi, roasted peanuts, chaat masala, coriander leaves, lemon juice and tamarind chutney.
3.Mix well and serve immediately.

Chicken tikka sandwich recipe

Ingredients

Chicken tikkas, chopped 8
White bread slices 8
Onion, chopped 1 medium
Green capsicum, chopped 1 small
Fresh coriander leaves, chopped 2 tablespoons
Green chutney as required
Chaat masala ½ teaspoon
Mayonnaise 2 tablespoons
Butter as required

Method

1.Mash the chicken tikkas in a masher. Add onion, green capsicum, coriander leaves, green chutney and chaat masala and mix.

2.Add mayonnaise and mix well.

3.Butter the bread slices on one side only. Spread the filling evenly over four slices and cover with another slice each.

4.Apply a little butter on the outer sides of the sandwich and place them one by one in the preheated grill. Grill till golden. Cut into triangles and serve immediately.

5.You can serve the sandwiches without grilling too. In that case trim the edges and cut into triangles and serve.

Breakfast wrap recipe

Ingredients

Tortillas 4
Olive oil 2 teaspoons
Onion, chopped 1 large
Green capsicum, seeded and diced 1 large
Salt to taste
Black pepper powder to taste
Tofu, grated 1 cup
Tabasco sauce or tomato ketchup 2 tablespoons
Fresh parsley, chopped 1 tablespoon
Cheese, grated ½ cup

Method

1.Heat olive oil in a non-stick pan and sauté onion and green capsicum till tender.
2.Add salt and black pepper powder to taste and mix.
3.Add tofu, Tabasco sauce and parsley. Mix and cook over high heat, stirring continuously, until tofu is firm and heated through.
4.Place one fourth of this filling on a tortilla. Sprinkle one fourth of the grated cheese. Roll it up and serve immediately.
5.Fill up the remaining tortillas in the same way.

Aloo ki tikki Recipe

Ingredients

Potatoes, boiled and mashed 6 medium
Salt to taste
Oil 1 tablespoon + to deep fry
Onion, chopped 1 medium
Cottage cheese (paneer), grated ¼ cup
Fresh coriander leaves , chopped ¼ cup
Cashewnuts, crushed 6-8
Red chilli powder ½ tablespoon

Method

1.Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.

2.Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions.

3.Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness.

4.Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper.

5.Serve hot with tomato ketchup or mint chutney.