Thursday, December 4, 2008

[goodcooking] Sugarless Apple Cookies

Sugarless Apple Cookies

3/4 C. chopped dates
1/2 C. finely chopped peeled apple
1/2 C. raisins
1/2 C. water
1 C. plus 1 Tbs. all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt (optional)
2 eggs
1 tsp. liquid sweetener

In a large saucepan, combine dates, apples, raisins and water. Bring
to a boil; reduce heat and simmer for 3 minutes. Remove from heat;
cool. Combine flour, cinnamon, baking soda, and salt, if desired.
Stir into apple mixture and mix well. Combine eggs and sweetener; add
to batter. Drop by tablespoonfuls onto a nonstick baking sheet. Bake
at 350 degrees for 10-12 minutes.

Yield: 2 dozen

Nutritional Analysis: One serving (prepared w/o added salt) equals:
54 calories, 24 mg sodium, 18 mg cholesterol, 18 gm carbohydrate, 1
gm protein, 1 gm fat

Diabetic Exchanges: 1/2 starch, 1/2 fruit

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Wednesday, December 3, 2008

[goodcooking] CROCK POT TURKEY SANDWICHES

CROCK POT TURKEY SANDWICHES

6 c. diced turkey
3 c. diced cheese (American or Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 c. Miracle Whip

Mix all ingredients and put in Crock Pot for 3-4 hours. Stir
occasionally.

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[goodcooking] Meatball Minestrone

Meatball Minestrone

1 lb. ground beef
1 egg, beaten
1/2 c. chopped onion
1/4 c. dry bread crumbs
1 t. salt
1/4 t. pepper
1 can (15 oz.) tomato sauce
2 1/2 c. water
1 can (15 to 16 oz.) kidney beans, undrained
1/2 t. dried oregano
1/4 t. dried thyme
1 c. sliced celery
1/4 c. uncooked elbow macaroni
1/4 c. chopped fresh parsley

In a mixing bowl, combine beef, egg, onion, crumbs, salt and pepper.
Shape into 30 1" balls. In a large saucepan, brown meatballs on all
sides. Drain excess fat. Add the next six ingredients; cover and
simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender.
Stir in parsley.

Makes about 2 quarts.

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Monday, December 1, 2008

[goodcooking] Amish Potato Fritters

Amish Potato Fritters

1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 cup milk

Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side.

Serves 4-6.

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[goodcooking] Amish Apple Or Pear Cake

Amish Apple Or Pear Cake

1 c. shortening
2 c. sugar
2 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1/2 c. water
4 eggs
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. vanilla
1 c. pecans, chopped
2 c. apples or pears, chopped

Mix all ingredients together. Grease and flour a Bundt pan. Bake at 375
degrees for 1 hour.

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Sunday, November 30, 2008

[goodcooking] Milk Chocolate Caramel Mousse

Milk Chocolate Caramel Mousse

1/2 cup granulated sugar
1/2 cup water
1 1/3 cup heavy cream, divided
7 ounces milk chocolate, finely chopped
1 tablespoons vegetable oil

Place sugar and water in saucepan and cook over medium heat to an amber colored caramel. Remove from heat and whisk in 1/3 cup heavy cream. Return to low heat and cook, stirring, until any hardened bits of caramel are dissolved. Immediately pour over chopped chocolate. Allow to sit for 1 minute and whisk until chocolate is completely melted and mixture is fully emulsified. Add vegetable oil and whisk until fully combined and creamy. Allow to cool for five minutes or until tepid.

Whip remaining cup heavy cream to soft peaks and keep chilled until chocolate mixture has cooled down. Fold 1/3 of whipped cream into chocolate mixture to lighten it. Gently fold in remaining whipped cream being careful not to over -fold. Spoon or pipe mousse into 4 martini glasses. Cover and refrigerate for 1-2 hours to set.

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[goodcooking] Cranberry-Orange Skillet Bread Pudding

Cranberry-Orange Skillet Bread Pudding

2 large oranges, divided
1/2 cup water
1/2 cup sweetened dried cranberries
4 large croissants (about 3 oz each)
4 eggs
1 cup half and half
1 can (14 oz) sweetened condensed milk
2 tbsp sugar

Position oven rack to middle setting. Preheat oven to 425�F. Remove segments from one orange using Paring Knife (see Cook's Tip). Cut segments in half; set aside. Zest remaining orange using Microplane� Adjustable Grater to measure 1 tsp zest; set aside. Juice orange to measure 1/4 cup juice. Combine orange juice, water and cranberries in Stainless (10-in.) Skillet (do not use nonstick cookware). Bring to a boil; simmer 2 minutes or until cranberries are softened.
Meanwhile, slice croissants into 1-in. cubes using Bread Knife; place cubes in Stainless (6-qt.) Mixing Bowl. Add orange segments and cranberry mixture; toss gently and spoon into Skillet.
In Classic Batter Bowl, whisk eggs and orange zest. Combine half and half and condensed milk in Large Micro-Cooker�; microwave on HIGH 3-4 minutes or until hot. Slowly add milk mixture to egg mixture; whisk well. Pour egg mixture over croissants; lightly press down to coat.
Sprinkle sugar evenly over pudding. Bake 14-16 minutes or until Pocket Thermometer registers 155�F in center. Without moving Skillet from middle oven rack, turn broiler on HIGH. Broil 3-4 minutes or until top of pudding is golden brown.

Yield: 12 servings

Nutrients per serving: Calories 310, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 105 mg, Carbohydrate 42 g, Protein 8 g, Sodium 280 mg, Fiber 1 g

Cook's Tip: To cut orange into segments, cut a thin slice from top and bottom of the orange. Stand orange upright. Cutting from top to bottom, trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.

The Pampered Chef, Ltd., 2001

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Spicy Sev

Spicy Sev

Ingredients

2 cups gram flour (besan)

1/2 tsp. ajwain (omam) seeds

1 1/2 tsp. red chilli powder

1 tbsp. oil

salt to taste

2-3 pinches asafoetida

water to make dough

oil to deep fry

Method

1.Mix the chilli, oil, salt and seeds into the flour.

2.Add enough water to make a dough which is quite gooey.

3.It should not be pliable but sticky.

4.Grease the inside of a Sev-press, fill with the dough.

5.Press into hot oil, and fry lightly on both sides.

6.Drain well and cool before storing.

Variation:

You may adjust the chillies as per taste.

17

You may omit chillies to make bland sev.

You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Making time: 15-20 minutes

Makes: 250 grams approx.

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Hot Kachori


Hot Kachori

Ingredients

For cover:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste

cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour

1 tsp. garam masala

1 tsp. red chilli powder

1/2 tsp. dhania (coriander) powder

1/2 tsp. coriander seeds crushed coarsely

1/2 tsp. fennel (saunf) seeds crushed coarsely

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. coriander leaves finely chopped

salt to taste

2-3 pinches asafoetida

1 tbsp. oil

oil to deep fry

1 tbsp. plain flour for patching

Method

For cover:

Mix flour, salt and oil, knead into soft pliable dough.

Keep aside for 30 minutes.

For filling:

Put plenty of water to boil. Add dal.

Boil dal for 5 minutes, drain.

Cool a little. Heat oil in a heavy pan.

Add all seeds whole and crushed allow to splutter.

Add asafoetida, mix. Add all other ingredients.

Mix well. Do not smash the dal fully.

But enough to make the mixture hold well.

Remove from fire, cool.

Divide into 15 portions.

16

Shape into balls with greased palms.

Keep aside.

To proceed:

Make a paste with water, of flour for patching.

Keep aside.

Take a pingpong ball sized portion of dough.

Knead into round. Roll into 4" diam. round.

Place one ball of filling at centre.

Pick up round and wrap ball into it like a pouch.

Break off excess dough carefully.

Do not allow cover to tear.

Press the ball with palm, making it flattish and round.

Repeat for 4-5 kachories.

Deep fry in hot oil, on low flame only.

If the kachori get a hole anywhere, apply some paste.

Return to oil and finish frying.

Turn and repeat for other side.

Fry till golden and crisp. Small bubbles must appear over kachori.

Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)

Makes: 10-12 pieces

Shelf life: 2-3 days

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

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[goodcooking] Turkey Broccoli Quiche - leftover turkey

Turkey Broccoli Quiche

1 9-inch pie shell, unbaked
3/4 cup chopped fresh broccoli
2 tablespoons finely chopped onion
1 tablespoon butter
3/4 cup chopped cooked turkey
1/2 cup shredded Gruyere or Swiss cheese
3 eggs
1 1/4 cups half-and-half
1 teaspoon curry powder
1/2 teaspoon salt

In a large skillet over medium-low heat, cook broccoli and onion, stirring frequently, until tender. Drain.
Sprinkle broccoli and onion, turkey, and cheese into prepared pie shell.

In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder, and salt. Pour egg mixture over turkey and broccoli mixture. Bake at 425° for 15 minutes. Reduce heat to 325° continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.

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Thursday, October 30, 2008

Super Bowl Party Mix

Super Bowl Party Mix

10 cups popcorn -- unsalted, popped
2 cups pretzels -- unsalted
6 ounces goldfish crackers
1/2 cup butter
2/3 cup parmesan cheese -- grated
1 package ranch salad dressing mix
1 garlic clove -- pressed

Preheat oven to 350°. Combine popcorn, pretzels and crackers.
Melt butter until it liquefies; do not boil. Add cheese, dry dressing mix, and garlic to butter and combine.

Slowly pour butter mixture over popcorn mixture, stirring constantly. Mix until popcorn mixture is evenly coated.

Yield: approximately 14 cups.
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Thursday, October 16, 2008

Masala Wada Indian Dish


Masala Vada

Ingredients

1 cup yellow gram (chana) dak

1/2 cup onion finely chopped

1/2 cup coriander finely chopped

1/2 cup dill leaves finely chopped

3-4 green chillies finely chopped

1/2 tsp. cumin seeds

oil o deep fry

Method

Wash and soak dal for 3-4 hours.

Keep 2 tbsp. dal aside, grind the rest,coarsely.

Mix all other ingredients, including whole dal.

Add 2-3 tbsp. hot oil to the mixture.

Heat oil, make pattie shaped rounds with moist palm.

Let carefully into the hot oil.

Fry first one side then the other till golden brown.

Serve hot with green chutney, tamarind chutney, or ketchup

Making time: 20 minutes (excluding soaking time)

Makes: 15 vadas (approx.)

Shelflife: Best fresh

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Saturday, October 11, 2008

Punjabi Samosa


8. Samosa

Ingredients

For cover: 1 cup plain flour (maida) 2 tbsp. warm oil water to knead dough

For filling: 2 potatoes large boiled, peeled, mashed 1 onion finely chopped 14 2 green chillies crushed 1/2 tsp. ginger crushed 1/2 tsp. garlic crushed 1 tbsp. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. turmeric powder 1/2 tsp. garam masala 1/2 tsp. coriander seeds cru shed 1 tsp. red chilli powder salt to taste oil to deep fry

Method

For dough: Make well in the flour. Add oil, salt and little water.Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on worksurface and knead again. Re-cover.

For filling: Heat 3 tbsp. oil, add ginger, green chilli, garlic, oriander seeds. Stir fry for a minute, add onion, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.

To proceed: Make a thin 5" diam. round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes Makes: 20 pieces (approx.) Shelflife: Bestfresh
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Malai Kofta


7. Malai Kofta
Ingredients: Gravy: 125 gms. cream 75 gms. khoya or paneer 150 ml. milk 50 gms. cashewnuts 3 tsp. white pepper powder. 2 1/2 tsp. sugar 2 tsp. grated ginger 1/4 tsp. nutmeg powder 1/2 tsp. turmeric powder 1 tsp. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. ghee Kofta: 50 gms. khoya 13 50 gms. paneer 5 medium potatoes 20 gms. cashewnuts 20 gms. raisins 4-5 green chillies chopped fine 1/2 tsp. ginger grated 1 tsp. coriander chopped 1/2 tsp. cumin seeds salt to taste Garnish: 1 tbsp. grated cheese or paneer 1 tbsp. chopped coriander


Method: Koftas Boil the potatoes, peel and smash them. Mix together all the ingredients except raisins and cashews. Take a ping-pong ball sized dough in hand. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Keep aside.

Gravy: Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava. Optional: You can deep fry the koftas also. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas. Making time: 45 minutes. Makes: 10 koftas with gravy. Shelf life: Best fresh.
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