Latest Pakistani,Indian & English Recipes.

Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

2012-05-25T21:54:00.000+05:00

Source:Fortheloveofcooking

Ingredients:

Vinaigrette:
1 tsp + 1 tbsp olive oil (divided)
2 tsp shallot, diced finely
1 clove of garlic, minced
2 1/2 tbsp white balsamic vinegar
1/2 tsp Dijon mustard
Sea salt and freshly cracked pepper, to taste
Pasta Salad:

7 oz whole grain rotini pasta, cooked per instructions
1/4 cup of roasted bell pepper, diced
1/4 cup of grape tomaotes
1/4 cup of marinated artichoke hearts, chopped
1/4 cup of kalamata olives, sliced
1/4 cup of mozzarella cheese, diced
1/4 cup of fresh basil, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Add a tsp of oil to the pot you will be cooking the pasta in. Add the shallot and cook, stirring constantly for 2 minutes; remove from the pan and place into a small dish. Add the minced garlic to the dish followed by the olive oil, white balsamic vinegar, Dijon mustard, sea salt and freshly cracked pepper, to taste. Whisk until well combined then set aside. Side Note: You don't have to cook the shallot - I did because it had a very strong flavor and I didn't want it to overpower the vinaigrette.

Cook the pasta in a large pot of boiling salted water per instructions. Drain then rinse with cold water to cool the pasta. Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella. Drizzle the vinaigrette on top then gently toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.

Garlic Basil Shrimp with Penne in a Spicy Basil Marinara

2012-05-24T21:52:00.001+05:00

Source:Fortheloveofcooking

Ingredients:

Marinade:
1 lb of shrimp
1 tbsp olive oil
2 cloves of garlic, finely minced
1 tbsp of fresh basil, finely chopped
Spicy Basil Marinara:
2 tsp olive oil
1/2 sweet yellow onion, finely diced
4 cloves of garlic minced
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, more if desired
1 28 oz can of whole tomatoes, pureed
1 15 oz can of tomato sauce
2-3 tsp sugar, optional
Sea salt and freshly cracked pepper, to taste
1/4 cup of fresh basil, chopped
Parmesan cheese, shredded

Directions:

Remove the shells and tails from the shrimp if needed. Place them in a large zip lock bag. Combine the olive oil, sea salt and freshly cracked pepper, to taste, finely minced garlic, and finely chopped basil together until well combined. Pour over the shrimp then seal the bag and shake and gently squish the bag until the shrimp are evenly coated. Place into the refrigerator and let the shrimp marinate for 3-4 hours.
Heat the olive oil in a small Dutch oven over medium heat. Add the diced onion, dried basil, and crushed red pepper flakes then cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Puree the can of whole tomatoes with an immersion blender. Add the tomato sauce and the pureed whole tomatoes to the onion and garlic mixture. Add sugar, sea salt, and freshly cracked pepper, to taste. Cover with a lid, reduce to low, and simmer for 3-4 hours if possible, stirring occasionally. Once the sauce has simmered and you are ready to serve it, taste and re-season if needed. Add the fresh basil and mix until evenly combined. Set aside.
Cook the pasta in salted water per instructions. Drain.
About 5 minutes before the pasta has finished cooking; heat a large grill pan that has been coated with cooking spray over medium high heat. Once the pan is HOT add the shrimp and cook for 3 minutes then flip them and cook for an additional 2-3 minutes, or until cooked through and golden brown.
Dish up the cooked pasta into a serving bowl then top with spicy basil marinara and shrimp. Sprinkle with Parmesan cheese and fresh basil then serve immediately. Enjoy.

Baked Pumpkin Donuts with Maple-Cinnamon Glaze

2012-05-21T22:04:00.002+05:00

Source: Fortheloveofcooking

Ingredients:

2 cups of flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 cup of brown sugar
1 cup of pumpkin puree
2 eggs
2 tbsp milk
1/4 cup of butter, softened
1 1/2 tsp vanilla extract

Maple-Cinnamon Glaze:
1 1/2 cups of powdered sugar
1/2 tsp maple extract
1 tsp cinnamon
2 tsp maple syrup (optional)
2 tbsp milk

Directions:

Preheat the oven to 350 degrees. Coat a donut pan with cooking spray.
Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves together until well combined.
In another large bowl, cream together with a mixer, the brown sugar, butter, and pumpkin. Add in the eggs and vanilla then mix well. Slowly stir in the dry ingredients until just combined.
Place the mixture into a large zip lock bag. Cut off the corner and pipe evenly into the donut pan.
Place into the oven and bake for 13-15 minutes or until a tester inserted in the center comes out clean. Remove pan from the oven, let rest for 5 minutes before placing on a wire rack to cool completely.
Meanwhile make the glaze. Combine the powdered sugar, maple extract, cinnamon, maple syrup (optional), and milk together until well combined.
Place some wax paper under the wire rack. Dip the top of the cooled donuts in the glaze then return to the wire rack to allow the glaze to set. Enjoy.

Baked Eggs in Roasted Tomatoes

2012-05-14T20:21:00.001+05:00

Ingredients:

Cooking spray
1/2 tsp olive oil
Handful of grape tomatoes sliced into thirds
1/4 tsp basil
Dash of crushed red pepper flakes
1 clove of garlic, minced
2 eggs
1 tsp milk (I used fat free but cream would make it richer)
1 tsp feta cheese
Sea salt and freshly cracked pepper, to taste Source

Directions:

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.
Place the olive oil, sliced tomatoes, basil, crushed red pepper, garlic, and sea salt and freshly cracked pepper, to tastes in the small baking dish. Place into the oven and roast for 15 minutes.
Remove from the oven then crack the eggs into the dish, being careful not to break the yolk, then add the milk, feta cheese, and season with more sea salt and freshly cracked pepper, to taste.
Place onto a baking tray and cook for 13-15 minutes or until the whites set but the yolks are still soft. Remove from the oven and serve with toast if desired. Enjoy.

Mexican Chopped Salad with Cumin Vinaigrette

2012-05-13T00:47:00.002+05:00

Ingredients:

Cumin Vinaigrette:

1/2 tbsp cumin seeds, toasted
3 tbsp canola oil
1 tbsp olive oil
2 1/2 tbsp red wine vinegar
1/2 tbsp honey
Sea salt and freshly cracked pepper, to taste

Salad:
Romaine lettuce, finely chopped
Several grape tomatoes, diced
1 green onion, diced
1/2 small poblano pepper, diced
4 small baby bell peppers, diced
1 avocado, diced
1/4 cup garbanzo beans
2 tbsp toasted pepitas
1/4 cup of frozen corn, thawed
2 tbsp fresh cilantro
1/4 cup of tortilla chips, crushed
Cotija cheese, diced

Directions:

Place the whole cumin seeds in a dry skillet over medium heat. Cook, stirring often, until fragrant and toasted, about 3 minutes. Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste. Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed, about 3-4 minutes. Set aside for flavors to mingle, until ready to use.
Toss together in a large bowl the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a bowl. Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly. Serve immediately. Enjoy.
http://www.fortheloveofcooking.net/

Creamy Chicken Taco Cups

2012-04-20T01:57:00.000+05:00

Ingredients:

2 cups of roasted chicken, chopped
1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers)
2 tbsp cotija cheese
2 tbsp green onions, diced
2 tbsp cilantro, chopped
Juice from 1/2 a lime
2 tbsp sour cream
2 tbsp roasted tomato salsa (see link above)
Sea salt and freshly cracked pepper, to taste
3 large flour tortillas, cut into large circles
Refried beans (see link above)

Garnish:
Sour cream
Cilantro
Green onions
Tomatoes
Avocado
Salsa

Directions:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Chop up the chicken then combine it with the beans/rice, the cotija cheese, most of the green onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.
Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese.
Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

Whole Wheat Spaghetti with a Slow Simmered Meat Sauce

2012-04-17T22:50:00.002+05:00

Ingredients:

2 tsp olive oil
1 lb of lean ground beef (93/7)
2 turkey Italian sausages, removed from casing
1 small sweet yellow onion, diced
3 small carrots, diced
1 cup of roasted bell pepper, diced
6 cloves of garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes (more if you want it extra spicy)
Sea salt and freshly cracked pepper, to taste
1 cup of beef broth
1 6oz can of tomato paste
2 15 oz cans of tomato sauce
29 oz can of whole tomatoes, crushed with an immersion blender
1-2 tbsp sugar
1 tbsp fresh basil leaves, chopped
2 tsp fresh oregano, chopped
8 oz whole wheat spaghetti, cooked per instructions
Parmesan Cheese
Parsley, chopped

Directions:

Preheat the oven to 300 degrees.
Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef, turkey Italian sausage, removed from casings, and the onion. Cook, stirring often to crumble the beef and sausage, for 4-5 minutes. Add the carrots, roasted bell pepper, garlic, dried basil, dried oregano, crushed red pepper flakes, and sea salt and freshly cracked pepper, to taste. Add the beef stock, tomato paste, crushed tomatoes, and the tomato sauce to the beef mixture as well as the sugar. Stir until well combined. Cover with a lid and place into the oven for 3-4 hours.
Remove the Dutch oven from the oven. Skim the surface for any fat. Add the chopped basil and oregano then taste and re-season if needed. Cook the spaghetti noodles per instructions, drain. Serve the sauce on top of the spaghetti then top with Parmesan and fresh parsley if desired.

Taken From For The Love of Cooking

British Rasgulley

2011-11-08T20:51:00.001+05:00

Ingredients:

For the Curds:
2 litres of milk
Fresh lemon juice

For the sheerah:
4 cups of water
1 cup of sugar
2 Cardamoms.

For the balls-the curd you made earlier,half teaspoon semolina powder and half teaspoon rice powder.

Method:1) In a large sauce-pan pour 2 liters of milk and bring to boil.
2) Add the lemon juice and stir the mixture until the milk curds.
3) Strain the curds in cheesecloth & drain the moisture for at least 1 hour.
4) The curds should not be too dry that it is not knead able.
5) knead the milk curds in the semolina powder and rice powder.
You should not be able to feel the individual curd grains.
6) Make the Rasgulley balls and place on dish.
7) Make sure there are no cracks on the surface of the balls or the ball will fall apart in the sheerah.
8) In a large sauce-pan pour 4 cups of water and add the sugar and the cardamoms to form the sheerah.
9) Fry the Rasgulley balls in the sheerah and cook for about 15 minutes.Cool and refrigerate.

Serve with chopped pistachios on top

Special thanks to "shumz-" for sending us Recipe.

Barbecue Chicken Pizza Braid

2011-08-27T12:57:00.003+05:00

Ingredients:

Cornmeal
Pizza dough
Barbecue Sauce
Mozzarella cheese, shredded
Roasted chicken, chopped
Fresh cilantro, chopped
Red onion, sliced thinly

Place the pizza dough onto a floured surface and let it sit at room temperature for 20 minutes.

Preheat the oven to 400 degrees.

Place a silpat mat (or large baking tray) on the counter and coat with cooking spray and sprinkle the top with a bit of cornmeal. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Drizzle a bit of sauce on top of the chicken and mix until evenly coated. Spoon some of the barbecue sauce down the center of the pizza dough, add slices of chopped mozzarella to the sauce followed by the chicken, cilantro, and red onion. Note: Don't use too much sauce or your pizza braid will be a bit soggy.

Cut even slits on both sides of the filling with a pizza cutter. Starting at one end, fold alternating strips at an angle across filling.

Carefully place the silpat mat onto a baking sheet then place into the oven and bake for 25-30 minutes. Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy.

NOTE: Taken from Fortheloveofcooking

Blueberry Coffee Cake Muffins

2011-08-20T11:21:00.002+05:00

Ingredients:

1 1/2 cups of flour
3/4 cup of sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup of butter, melted & slightly cooled
1 egg, lightly beaten
2/3 cup of milk
1 tsp vanilla extract
1 1/2 cups of fresh blueberries

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, and salt together in a bowl and mix well.

In another small bowl, combine the melted butter, egg, milk, and vanilla extract. Mix well. Slowly add the egg mixture to the flour mixture until just combined. Gently fold in the blueberries. Fill muffins cups to the top (mine only filled 10).

Streusel Topping:

1/2 cup of sugar
1/4 cup of flour
1/4 cup of butter, cubed
2 tsp ground cinnamon

Combine the ingredients together in a bowl using a fork or hands. Mix until it is crumbly. Sprinkle evenly over each muffin.

Place into the oven and bake for 20-25 minutes or until a tester inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan before moving to a rack. Serve slathered with butter or plain - either way is good! Enjoy.

NOTE: Taken from Fortheloveofcooking-recipes

Carrot-Ginger Rice

2011-08-19T07:39:00.001+05:00

Ingredients:

1 cup of basmati rice
2 cups of chicken broth
2 tsp of olive oil
1/2 sweet yellow onion, diced
2 carrots, peeled & grated
1 tsp fresh ginger, peeled & minced
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Dash of cayenne pepper (or more if desired)
1/4 cup fresh cilantro, chopped

Combine the rice and chicken broth together in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.

While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, sea salt, freshly cracked pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Serve immediately.
Enjoy

Note: Take from fortheloveofcooking

Banana Oatmeal Bread

2011-08-18T05:06:00.008+05:00

Ingredients:

1 cup of flour
1/2 cup of whole wheat flour
1/3 cup of white sugar
1/3 cup of brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
3/4 cups quick cooking oats
2 small, very ripe bananas, mashed
1/3 cup of low fat buttermilk
1/4 cup of canola oil
1 1/4 tsp vanilla
2 eggs, beaten

Preparation:

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Combine all the dry ingredients together and mix well. Combine the banana, buttermilk, oil, vanilla, and eggs together until mixed thoroughly. Slowly add the dry ingredients to the wet ingredients until well combined. Pour the batter into the loaf pan.

Place into the oven and bake for 45-55 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the bread cool for 10 minutes before removing from the pan and placing on a cooling rack for a few more minutes.Slice and slather with butter if desired. Enjoy.

Note: Taken From fortheloveofcooking

Chicken Samosa Recipe

2011-08-17T04:04:00.002+05:00

Ingredients:

1 kg chicken
1 kg Onion
8 Green Chillies
5 capsicum
2 medium size Cabbage
1 tsp Black pepper
Salt according to your taste
Chinese salt according to your taste
3/4 cup soya sauce
Samosa Sheets

Preparations:

1.   Chopped the chicken,onion and green chillies.The onion and green chillies should be chopped separately and also drain water from it.so that it couldn't mix with chicken.

2.   Put the chopped chicken in a pan also add chopped onion and green chillies in it and fry it without oil until 2-4 mints.

3.   Then add salt,Chinese salt, black pepper and soya sauce in it.Cook it for 10 mints.

4.   Now add oil in a pan and add chopped capsicum and Cabbage and fry it for 2-3 mints.Now add water in it and wait until boiled.And also dry it.

5.   Now add above vegetables with chicken and make mixture of it.Also fulfill the samosa sheets with mixture.

6.   Finally fry all samosa sheets and serve it.

Note:Special thanks to notiii_cutiii for sending us Recipe.

Mediterranean Pizza

2011-08-16T05:23:00.005+05:00

Ingredients:

Cooking spray
Corn meal
Pizza dough (store bought or homemade)
Pizza sauce
Mozzarella cheese
Baby spinach
Kalamata olives, sliced
Black olives, sliced
Sun dried tomato
Feta cheese
Red onion, sliced thinly
1 clove of garlic minced

Preparation:

Preheat the oven to 425 degrees.

Spread dough on a pizza sheet that has been coated with cooking spray and a sprinkle of corn meal. Spoon the sauce on the dough and spread evenly. Sprinkle the mozzarella cheese all over followed by the spinach, kalamata olives, black olives, sun dried tomato, feta cheese, red onion, and minced garlic.

Place pizza into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown.Remove from the oven then let cool for a few minutes. Slice and serve. Enjoy.

Note: Taken from Fortheloveofcooking

Spicy Chicken Wings Recipe

2011-08-15T05:37:00.001+05:00

Ingredients:

1/2 cup and 1 tsp. soy sauce, divided
1/2 cup Italian dressing
3 lbs. prepared chicken wings
1/4 cup butter
1/4 cup hot sauce

Preparation:

1.   Prepare chicken wings by cutting at the joint, and removing the tips of the wings.

2.   In a ziploc bag, mix together the half cup soy sauce, salad dressing, and prepared wings. Seal the bag and let chill at least five hours, or leave to marinate overnight. Heat the grill to medium.

3.   Melt the butter in a saucepan, then add in the remaining soy sauce and the hot pepper sauce to taste. Remove from heat and set aside.

4.   Let marinated chicken wings dry on a paper towel, then cook them until browned, turning frequently about half an hour.

5.   Glaze the wings in the butter sauce; toss to coat.

Spicy Chicken Tandoori Recipe

2011-08-14T08:35:00.002+05:00

Ingredients:

1.5 kg chicken pieces (breasts & legs) skinned
3 tbsp lemon juice
1 tsp salt

Marinade:

1/2 Liter yogurt
2 tsp garam masala
1 onion chopped into big pieces
1 chopped garlic clove
1-2 roughly sliced green chillies
2.5cm piece of chopped root ginger
lemon wedges for serving

Preparation:

1.   Cut the leg pieces of chicken into two parts and also each breast pieces into four parts.Make two deep cuts crossways on the meaty part of each breast & leg piece.The cut should be deep enough to reach the bone.

2.   Put and spread chicken pieces on two large platters.Sprinkle one side with half of the lemon juice and half of the salt and rub them in.Same treatment is to be given to other side.Set aside for 20 minutes.

3.   On the same time for marination: combine the yogurt,garam masala,onion,garlic,chillies and ginger in a blender and blend until smooth.Strain the paste through a coarse sieve into a large bowl,pushing through as much liquid as you can.

4.   In a bowl put the chicken and its juices along with the marinade.Fill the cuts in the meat with marinade,cover them and refrigerate for 10-24 hours.

5.   Preheat the oven to its maximum temperature and set a shelf in the top 3rd of the oven where it is hottest.Remove the chicken piece.from the marinade and spread them out in a single layer on a large, shallow, baking tray.

6.   Bake for 25 minutes, until cooked through.Lift the chicken pieces out of their juices.

7.   Serve it with lime wedges. ( For 4 persons )

Potato Cutlus Recipe

2011-08-13T07:22:00.002+05:00

Ingredients:

2 Large potatoes,
2 slices of bread,
3/4 teaspoons of salt,
1/2 teaspoons of mango powder (optional )،
red chili powder to taste, or green chilies finely chopped,
2-3 teaspoons fresh coriander, finely chopped.
Oil for frying.

Preparation:

Boil the potatoes (use the pressure cooker for efficiency), and wearing oven gloves, peel the potatoes and put them onto the plate.
Put the bread on a small bowl. and pour just bout enough water to cover.
Lift out one slice of bread at a time from the water, squeeze it hard to remove as much as water possible, and drop in to hot potatoes. Ad also the rest of the ingredients except the oil. Mix, and mash well. Check salt and other seasonings, and add whatever is needed at this this point.
Divide the mixture into 6 equal bits, and roll each one into smooth balls. (rub a little oil on your palms, so that they don't stick). As soon as you make a smooth balls with almost no cracks, press slightly, so as to flatten it. Neaten the edges, and keep them covered in napkin papers, until you are ready to eat.
When you are ready to serve or to eat, you will just need to fry the. Take a flat fry pan, and put in oil of about an inch deep. Put in as many potato cutlets will fit in comfortably. Fry golden brown on each site, and a slotted spoon will come real handy while frying. As soon as frying is complete, put the cutlets on brown or napkin papers, to dry out the extra oil.
Serve hot, with sauce.

Thick Chocolate Shake

2011-08-12T06:58:00.002+05:00

INGREDIENTS:

2 cups vanilla ice cream
1/2 cup whole milk
1/4 cup powdered chocolate drink mix
1 teaspoon powdered egg whites

PREPARATION:

In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites.

Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.

Amish Sauerkraut Salad Recipe

2011-08-12T02:28:00.001+05:00

INGREDIENTS:

1 quart sauerkraut
1 green bell pepper
1 small onion
1 cup celery
1 small jar pimentos
1 1/2 cup sugar
1/2 cup salad oil
2/3 cup vinegar
1/3 cup water

PREPARATION:

Rinse and drain sauerkraut. Chop green pepper, onion and celery. Mix sugar, oil, vinegar and water; stir to dissolve sugar. Add chopped vegetables, sauerkraut and pimentos.

Marinate overnight. Drain before serving.