COOK BD

Cheesy Confetti Egg Pita Pockets

2011-04-22T21:32:00.000+06:00

Ingredients:

1 cup frozen corn
¼ cup diced green pepper
½ jar (2 ounces) diced pimentos
3 large green onions, diced (both green and white parts)
½ cup diced fully cooked ham
¼ cup shredded cheddar cheese
3 pita breads
1 tablespoon butter
6 eggs
Dash of milk
Salt and pepper to taste

Method:

In a medium to large skillet, melt the butter over medium heat.

Microwave the corn for about 3 minutes in a small microwaveable dish. Set aside.

Add the diced green pepper, diced white parts of the green onion, ham, pimentos and corn. Sauté them until the green pepper and onion begin to get a little soft, about 5 minutes.

Meanwhile, in a medium bowl, beat the eggs and milk until well mixed.

Add the eggs to the skillets and stir well, making sure everything is evenly mixed.

Sprinkle the chopped green parts of the green onion over the eggs.

Sprinkle the shredded cheddar cheese over the eggs, stir well.

Continue to stir and cook the eggs as you would any other scrambled eggs. When eggs are no longer wet, remove from the heat.

Add salt and pepper to taste.

Cut about a half inch or so off the pita to make a pocket.

Fill each pita with the confetti eggs and serve.

Honey Wheat Pita Bread

2011-04-22T21:24:00.000+06:00

Ingredients:
1 cup whole wheat flour
2 cups all-purpose flour
2 1/4 teaspoons dry active yeast
1 1/2 cups water, heated to 110 F
1 1/2 teaspoons salt
1 tablespoon honey
1 tablespoon canola oil

Method:
In a large measuring cup combine the water and yeast. Let stand for ten minutes, until foamy. In the bowl of a stand mixer combine the yeast mixture, both flours, salt, honey, and oil. Mix on low speed for three minutes then check to make sure the dough is not too liquid, but it should be sticky to the touch. Mix on medium speed for five minutes. Cover with plastic and let rise until double in bulk, about an hour.
Heat the oven to 475 F with a pizza stone, or 9″ or larger cast iron skillet, for thirty minutes.
Once the dough has risen turn out onto a floured surface and press out the excess gas. Divide the dough into eight equal pieces. Roll the dough into balls then cover with a towel and allow to rest for twenty minutes.
Once rested roll the dough into a thin circle, about 1/8″ thick. Place the dough on the heated pizza stone and bake for 3-4 minutes, until golden brown and puffed. Cover the baked pita with a clean towel and repeat with the remaining dough.

Asparagus-Parmesan Pita Rounds

2011-04-22T21:20:00.000+06:00

Ingredients

2 cups (2-inch) sliced asparagus (about 1 pound)
2 teaspoons extravirgin olive oil
2 garlic cloves, minced
4 (6-inch) pitas
3 plum tomatoes, thinly sliced (about 1/2 pound)
1 teaspoon dried basil
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt
6 tablespoons preshredded Parmesan cheese

Preparation

Preheat oven 450°.
Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
Combine oil and garlic. Brush over pitas. Arrange tomato slices and asparagus on pitas. Sprinkle with basil, pepper, and salt. Top evenly with Parmesan cheese. Bake at 450º for 7 to 8 minutes or until edges are golden.

Picnic Pita

2011-04-22T21:17:00.000+06:00

Ingredients:

1-1/2 cups chopped cucumbers

1-1/2 cups chopped tomatoes (about 3 medium tomatoes)

1/2 cup KRAFT Thousand Island Dressing

6 pita breads, cut in half

6 KRAFT Singles, halved

1 pkg. (9 oz.) OSCAR MAYER VARIETY-PAK Ham and Turkey

Method:

MIX cucumbers, tomatoes and dressing.
SPOON 2 Tbsp. of the cucumber mixture into each pita half.
FILL evenly with remaining ingredients. Serve immediately.

Turkey and Hummus on Pita

2011-04-22T21:12:00.001+06:00

Ingredients

4 whole wheat pita pockets, cut in half
2 cups prepared hummus (chickpea spread)
12 ounces sliced roasted turkey
1 medium cucumber, peeled and thinly sliced
2 ripe plum tomatoes, thinly sliced
1 1/2 cups alfalfa sprouts

Preparation

Heat pita halves in toaster oven or a warm oven until warmed through and pliable.
Spread inside of each half evenly with 1/4 cup hummus. Layer on a few slices of turkey, some cucumber slices, a couple of tomato slices and some sprouts. Press lightly to close up a little bit. Serve with carrot sticks or your favorite chips on the side.

Panini sandwich recipes

2011-04-22T21:08:00.000+06:00

INGREDIENTS:
1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
2 tablespoons mayonnaise
1 tablespoon drained capers
1 small garlic clove
1 (3/4-pound) eggplant
5 tablespoons olive oil, divided
1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
1/4 pound Fontina (preferably Italian), thinly sliced

PREPARATION:
Prepare a gas grill for direct-heat cooking over medium-high heat.

Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.

Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.

Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.

Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.

Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.

Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

Strawberry Cream Cake

2011-04-22T21:01:00.000+06:00

Add caption

Ingredients:
one batch baked yellow cake 1.5 pints strawberries 60 g sugar 2 tsp lemon juice 620 ml heavy whipping cream 60 g sugar 2 tsp vanilla extract sliced toasted almonds for finishing

Step 1: Preparing the Strawberries
Place the cake layers in the oven and bake them. Allow the layers to cool and reserve 6 perfect berries and leave its hulls intact. Rinse the hulls and slice the remaining berries nicely. Add the sugar and lemon juice to a mixing bowl and mix them well together. Combine the berries with the sugar mixture and allow them to macerate for a few hours.
Step 2: Preparing Whipped Cream
Drain the berries when ready to assemble the cake and reserve its juice separately. Add the required ingredients to make whipped cream to the bowl of a electronic mixer. Blend all the ingredients well until it holds a firm peak.
Step 3: Layering the Cake
Place one of the cake layers on a platter o cardboard and spread the prepared whipped cream over it. Add the drained strawberry filling over it and spread nicely. Now spread another layer of whipped cream and mask the outside of the cake with whipped cream. Add the almonds to the sides of the cake and pres them against the cake until it holds well.
Step 4: Decorating the Cake
Pipe out 12 rosettes of the remaining whipped cream at the top border of the cake. Decorate the cake with a halved strawberry, cream, butter, light corn syrup, chocolate & raspberries milk chocolate shavings. Arrange them neatly as you wish.
Step 5: Alternative for Whipped Cream
Combine the cream, butter & light corn syrup together and bring them to a boil. Remove from the heat, add the chocolate and whisk them until its smooth. Allow it to cool until it thickens and beat on a mixer with a paddle. Use this mixture instead of whipped cream. Decorate the cake with raspberries and use the chocolate shavings.

Day - At -The - Beach Ice Cream Cake

2011-04-22T20:46:00.000+06:00

Ingredients

2containers (1.5 qt. ea.) Breyers All Natural Chocolate and/or Vanilla Ice Cream, divided

1pkg. (16 oz.) oblong vanilla cream-filled sandwich cookies

Beach Decorations**

Directions

	In 9-inch springform pan scoop about half of 1 container Breyers® All Natural Chocolate Ice Cream into center; press with spoon almost to the edge. Place 20 cookies vertically against side of pan with sides touching, pressing Ice Cream against cookies to help stand up. In food processor process remaining cookies until fine crumbs; set aside.
	Into pan scoop remaining half container Ice Cream, smoothing to form even layer; sprinkle with 3/4 cup cookie crumbs. Scoop in remaining Ice Cream, smoothing to form even layer. Cover and freeze 5 hours or until ready to serve.
	For Beach Decorations cut fruit leather and bubble gum into strips for "beach towels", and "rafts", and mold fruit chews into "surfboards". Use blue icing to attach bear-shaped cookies to "beach towels", "rafts", and ring candies. Chill icing, if needed, until firm enough to hold bears. Chill decorations until ready to add to cake.
	Sprinkle remaining cookie crumbs on 1/2 of cake for "beach". Use icing on other 1/2 for "water" and "waves". Garnish with prepared decorations and paper "beach umbrella". Freeze until ready to serve.

*freeze time extra

**Beach Decorations: Assorted fruit leather, bubble gum strips, fruit chews, ring-shaped candies, blue decorating icing, mini bear-shaped cookies and paper umbrella.

Rainbow Birthday Ice Cream Cake

2011-04-22T20:38:00.002+06:00

Ingredients:

1 basic vanilla ice cream cake (see recipe)
Rainbow sprinkles
2 Chocolate Bars
Whipped Dessert Topping

Directions:

1. Make a basic vanilla ice-cream cake as per the recipe for Vanilla Ice Cream Cake.
2. One hour before serving, remove the cake by running a knife around the sides of the pan to loosen the cake.
3. Use a spatula to decorate lower half of the cake with rainbow colored sprinkles.
4. Use a star nozzle to pipe the whipped dessert topping on to the center of the cake.
5. Take the chocolate bars and melt chocolate on one side slightly by holding the bars over boiling water. Dip them in sprinkles and place over the whipped cream topping.
6. Refrigerate till serving time. Cut in wedges to serve.

Ice Cream Pretzel Cake Recipe

2011-04-22T20:37:00.000+06:00

Ingredients

1-1/4 cups crushed pretzels
6 tablespoons cold butter, cubed
3/4 cup hot fudge ice cream topping, warmed
2 packages (7-1/2 ounces each) chocolate-covered miniature pretzels
1/2 gallon vanilla ice cream, softened
1/4 cup caramel ice cream topping

Directions

Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze.
Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight. Yield: 16 servings.

Editor’s Note: If you are unable to find chocolate-coated pretzels, use 1 package (11-1/2 ounces) milk chocolate chips, 4 teaspoons shortening and about 110 miniature pretzel twists. In a microwave, melt chips and shortening; stir until blended. With a fork, dip pretzels into chocolate mixture to evenly coat, reheating chocolate if needed. Let stand on waxed paper until set.

Easy Gobi Manchurian No-Fry Version

2011-04-22T20:29:00.000+06:00

Ingredients

Cauliflower(Gobi)-1
Green chilly-4
Big Onion-3
Ginger-1small piece
Garlic-4pods
Capsicum-1
Spring onion-2tbsp
Coriander leaves-1/4cup(opt)
Soya sauce-3tbsp
Chilly sauce -1tsp
Tomato sauce-1tbsp
Sugar-1tsp
Vinegar-1tsp
Salt-to taste
Cornflour -1tbsp
Water-1tbsp
Oil-1tbsp

Method

Clean and wash the cauliflower florets in salt water .Keep them aside .
Heat oil in a non stick pan ..Add chopped onion,ginger ,garlic and green chilly together and saute ..Saute till the raw smell goes.
Then add the cauliflower and capsicum to this and mix well ..Add pinch of salt and stir ..Now close the pan and cook the cauliflower for 10 minutes .In between stir them (Sometimes there is a chance of sticking in the pan)
After 10 minutes take one piece and bite it and see ..If u want the gobi to cook more close and cook .

Or if its cooked then add soya sauce ,chilly sauce,tomato sauce ,sugar ,vinegar and spring onion one by one ..
Mix this properly ..Check the salt ,we are adding soya sauce so be careful in adding the salt.Then sprinkle cornflour mix (mix corn flour in water without lumps) to this and stir .
Finally add coriander leaves (opt).It gives a nice aroma to the manchurain and increases the taste too ..So I used to add that ..
If u don’t prefer omit this step.Allow the cauliflower manchurian to cook for 10 more minutes in low flame (to remove the raw smell and taste of cornflour )
So the simple and yummy Gobi munchurian is ready to serve .Garnish with green chilly and coriander leaves.(U c
an increase or decrease theno of chilly)

Spicy Cauliflower

2011-04-22T20:24:00.000+06:00

Ingredients:

1 large head cauliflower (about 3 pounds)
Extra-virgin olive oil or mixture of canola and extra-virgin olive oil
Coarse salt to taste
1/4 cup chopped Italian parsley
1/4 cup drained capers, dried
2 large cloves garlic, thinly sliced lengthwise
1 teaspoon chile flakes
Thinly sliced pickled Calabrese peppers (optional)*

Method:

Cut the cauliflower in large even-size florets by cutting around the core, down around the stem. Dry well with a clean dish towel if wet or damp. NOTE: As cauliflower breaks down as it cooks, keep it in large segments of about two clusters each. If the cauliflower doesn't fit in the pan without crowding, fry one batch first, drain, then fry the second batch and follow with the parsley, capers, and garlic.Place a metal strainer over a bowl; set aside.
In a wide shallow pan with a heavy bottom, pour 1/2-inch olive oil. Heat the olive oil on high heat until very hot but not smoking.
Place the cauliflower in the pan and cook on high heat until it begins to brown, about 1 minute, then reduce to medium/medium-high and continue cooking until it is deeply brown all over, flipping over to fry all sides, 8 to 10 minutes total. Season well with salt. NOTE: The oil should stay bubbly hot. By the time the cauliflower is deeply browned, it should be pretty much cooked through.
When the cauliflower is 1 to 2 minutes from being done, add the parsley, capers, and garlic. Cook until the garlic has browned, then add the chile flakes.
Remove from heat and immediately drain into the strainer. Allow to drain well before seasoning with salt to taste and tossing with the peppers, if using.
Makes 4 to 6 servings.

Sugar Snap Peas And Pasta

2011-04-22T20:21:00.000+06:00

Ingredient:
1 # sugar snap peas, trimmed and strings discarded
1 # short pasta – penne or rotini
2-3 cloves of garlic (or garlic scapes)
Fresh herbs – mint, oregano, whatever you have on hand
1/4 cup olive oil
1/2 cup grated Parmigiano-Reggiano (or good quality, local equivalent)

Method:

Boil a large pot of salted water – you’ll use this pot to cook both the peas and pasta.
Cook sugar snaps for 2 minutes, then remove 1 cup of the peas. Rinse in cold water to stop cooking. Cut in half. Save to toss into the pasta at the end.
Continue cooking the remaining peas for another 2-3 minutes, until they are nice and tender.
Remove peas from pot and put in blender. Save a cup of cooking water.
Return water you cooked the peas in to a boil and then add pasta to the same water for cooking.
While pasta is cooking, finish the sauce. To peas in blender add garlic (scapes), herbs, olive oil and cheese. Puree. Add some of the cooking water to thin sauce. Add salt and pepper to taste.
When pasta is done and drained, toss sauce with cooked pasta and peas. Sprinkle more cheese on top.
Truly fresh sugar snap peas only last a couple of weeks, but while we have them, this is a recipe we will make over and over.

Seafood Pasta

2011-04-22T20:17:00.001+06:00

Ingredient:
1/8 cup olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped or crushed
2 -12 oz. cans of Contadina tomato paste
1 small can (14 ½ - 16 oz.) of crushed tomatoes
2 tablespoons grated Romano cheese
½ teaspoon oregano
2 tablespoons sugar
5 cups water
1 tablespoon salt
¼ teaspoons black
2 tablespoons chopped parsley
¼ cup red wine
1 lean beef short rib or neckbone

Method:

Saute’ onion and garlic in the olive oil until onion and garlic are light brown. Add tomato paste, tomato paste, tomatoes, wine, water, salt, grated cheese, oregano, sweet basil, parsley, sugar and pepper. Brown the short rib or neck bone in a bit of olive oil in a separate skillet and add to the sauce. Simmer for 2 ½ to 3 hours stirring occasionally. The minimum suggested cooking time is 2 ½ hours, but 3 hours will produce a better sauce. You may add some water if the sauce becomes too thick. Makes approximately 2 quarts of sauce.

Italian Pasta Veggie Salad Recipe

2011-04-22T20:10:00.000+06:00

Ingredients:
10 ounces fusilli pasta
1 green bell pepper, chopped
1 onion, chopped
2 tomatoes, chopped
1 cup chopped mushrooms
3/ 4 cup fat free Italian-style dressing

Method:
· Cook pasta in boiled salted water until the pasta is soft. Then, rinse the pasta under cold water and drain.
· Take a large bowl and combine the pasta, bell pepper, onion, tomatoes and mushrooms.
· Now, pour enough dressing over the pasta to coat and toss. Then, refrigerate until chilled.
· Serve chilled

Giobbi's Primavera Pasta

2011-04-22T20:06:00.000+06:00

Ingredients

Tomato Salad/Sauce:

1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic cloves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves

Pasta:

Salt
8 cups water
1 pound penne or bow-tie pasta
1/3 cup freshly grated Parmigiano-Reggiano

Directions

For the Tomato Salad/Sauce: Cut the tomatoes in 1/2 crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients and toss well.
For the Pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about 10 minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately.

Mango Ice Cream Recipe

2011-04-21T21:37:00.000+06:00

Ingredients:

1 measure mango pulp ( I used sweetened mango pulp)/ use any fruit of choice
1 measure coconut milk ( I used organic light coconut milk)
1 measure evaporated milk
Sugar (optional)
Pecans/almonds
Small Mango pieces (optional)
Cardamom powder(optional)

Method:

Blend together mango pulp, coconut milk, evaporated milk and cardamom powder thoroughly.
Check for taste and add sugar and blend again well.
Transfer it to an air tight container and freeze it for about 6 hours.
After 6 hours take out the frozen mixture, allow to set and then blend it again.
Repeat step 2 and 3 one more time after 6 hours. During this time add mango pieces (optional) after blending mix well and then freeze again.
(So overall blend the mixture 3 times in a interval of 6 hours, freezing it in between.)
Before serving take it out of the freezer, allow to set, scoop out the ice-cream then top it off with nuts and serve

Ice Cream Sundae with Chocolate Sauce Recipe

2011-04-21T21:32:00.000+06:00

Ingredients

1/2 –1	cup	ganache or chocolate sauce
2	scoops	ice cream, best quality or homemade
~		fresh or canned whipped cream
1	tablespoon	toasted nuts, chopped
1		maraschino cherry

	Directions
	1. Place the desired amount of ganache or chocolate sauce in the bottom of the sundae glass. 2. Top with 2 scoops of ice cream. 3. Add more sauce on top. 4. Top with whipped cream, chopped nuts and a maraschino cherry.

Lemon balm and poppy seed ice-cream recipe

2011-04-21T21:26:00.000+06:00

Ingredient:
3 egg yolks
125g caster sugar
25g poppy seeds

Method:
Wash the lemon balm and place the leaves in a pan with the milk and the glucose syrup, if using. Heat to just below boiling point. Allow the flavours to infuse for 30 minutes then discard the leaves. Whisk the egg yolks with the sugar, then add the warm milk and return the mixture to the pan. Heat, stirring continuously, to 80C on a probe thermometer and maintain for 15 seconds. (If you do not have a probe thermometer, you can check if a custard has cooked by seeing if it has thickened sufficiently to coat the back of a spoon. Then draw your finger across the back of the spoon, and if a clear line is left, the custard is cooked. If the line starts to disappear very quickly, it means that the custard needs more cooking.) Do not allow the mixture to boil, or it will scramble. Remove the custard from the heat and continue whisking for a few minutes to reduce the heat. Transfer the mixture to a container, and place in an ice bath, in order to cool the custard as quickly as possible. (Use ice cubes and cold water placed in either a large, shallow container or the kitchen sink, or frozen ice packs straight from the freezer.) When the mixture has cooled, cover the container and transfer to the fridge to mature for a minimum of four hours (or, ideally, overnight). Churn the mixture in an ice-cream machine until it is firm, or alternatively follow the still-freezing method (see p61). Once firm, stir in the poppy seeds and transfer the ice-cream to a sealed container, covering the surface with waxed or grease-proof paper. Transfer to the freezer until needed. The ice-cream can be sprinkled with more poppy seeds before serving.

Ice-Cream Cone Cupcake

2011-04-21T21:22:00.000+06:00

Ingredients

1 ice-cream cone cupcake (see directions below)
Frosting or whipped topping

Sprinkles or jimmies
1 maraschino cherry

Instructions

Preheat oven to 350 degrees.
Make the cupcakes by filling flat-bottomed ice-cream cones halfway with cake batter (no further or they will not cook thoroughly).
Place each cone in a mini cupcake baking tin for stability. Bake at the recommended temperature (350 degrees) for about the same time as cupcakes.
Using a pastry bag with a star tip, swirl the frosting or whipped topping on the cone like soft-serve ice cream.
Ask the "customers" if they want sprinkles or jimmies. Top with the maraschino cherry.

Blueberry, coconut & lime ice cream

2011-04-21T21:17:00.000+06:00

Ingredients

2 limes
140g golden caster sugar
125g punnet blueberries
200ml carton coconut cream
284ml carton double cream
extra blueberries , to serve

Method

Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.

Ice Cream Sundae Recipe

2011-04-21T21:10:00.000+06:00

HOT FUDGE SAUCE

400g (1/2 pound) bittersweet chocolate, coarsely chopped
1 cup water
1/4 cup plus 2 tablespoons sugar
1/4 cup light corn syrup
1/4 cup unsweetened cocoa powder
1 tablespoon instant espresso mixed with 1 teaspoon water

CARAMEL SAUCE

1 cup sugar
1 tablespoon light corn syrup
1 cup heavy cream
2 tablespoons unsalted butter

FOR THE SUNDAES

Vanilla ice cream
1/2 cup chopped nuts

Directions

HOT FUDGE SAUCE:

Melt the chocolate in a small saucepan set in a larger pan of simmering water; stir until smooth. Meanwhile, in a medium saucepan, combine the water with the sugar and corn syrup and bring to a boil over high heat. Whisk in the cocoa powder, reduce the heat to moderate and cook, stirring, until slightly thickened, about 3 minutes. Remove the pan from the heat and whisk in the melted chocolate and espresso dissolved in water.

CARAMEL SAUCE:

In a medium saucepan, combine the sugar and corn syrup and cook over moderately high heat, without stirring, until a deep-amber caramel forms, about 6 minutes. Using a wet pastry brush, wash down any crystals from the side of the pan. Remove the pan from the heat and carefully stir in the cream and butter; the sauce will bubble up. Cook the caramel sauce over moderate heat for 5 minutes, stirring occasionally.

MAKE THE SUNDAES:

Spoon the ice cream into sundae glasses or bowls. Top with the hot fudge and caramel sauces, sprinkle with nuts and serve.

Martha Stewart Chocolate Hearts Ice Cream Sandwich Recipe

2011-04-21T21:05:00.000+06:00

Ingredients:

2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, slightly softened

Method:

In a medium bowl- sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar.
Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.

Go ahead & preheat your oven to 350 F or 175 C.
Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich.
Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.

Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

Beef Biryani

2011-04-21T20:58:00.000+06:00

Ingredients:

Basmati Rice ½ Kg
Beef ½ Kg
Onion -chopped 4 nos.
Tomato -chopped 3 nos.
Oil 2 tbsp
Ghee 2 tbsp
Red Chilli Powder 2 tsp
Turmeric Powder ½ tsp
Coriander Powder 2 tsp
Ginger Garlic Paste 2 tsp
Cashew Nuts 20 g
Coriander Leaves 20 g
Cardamom Seeds (Elakka) 5 nos.
Bay leaves 2 nos.
Peppercorns 8 nos.
Mint Leaves(Pudina) 10 g

Description:

Clean and cut the beef into average sized pieces.Boil it together with turmeric powder,pepper powder and salt.
Heat oil in a wok. Fry the boiled beef in the hot oil until it turns brown on either side. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins.
Add all the chopped onions to the hot oil, except for 1 chopped onion.Stir and fry it slowly
Add turmeric powder, chilli powder, coriander powder, crushed cardamom, bay leaves and half the black peppercorns. Mix well until it forms a dry paste.
Add chopped tomato and cook until the water in the tomato dries up and oil floats on the top.
. Put the fried beef lightly crushed by hand into it and add salt as per your taste. Allow it to cook on low flame until cooked.
While it is cooking, heat oil in a seperate pan. Fry the remaining chopped onion in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and cardamoms to the same oil. Then, toss in the cashewnuts and fry until lightly golden brown.
Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice starts boiling, reduce flame and keep it covered.
As the water gets absorbed by the rice, remove half of the rice and put the prepared beef curry on top.
Garnish it with mint leaves, coriander leaves, cashewnuts and fried onions
Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame,covered,for 10 minutes and let it cook. Serve hot with any raita.

Spicy Beef Biryani

2011-04-21T20:54:00.000+06:00

Ingredients :

2 lbs. (1 kg) chuck steak, cubed (about 3/4"/2 cm pieces)
3 Tbsp. (45 mL) white vinegar
2 tsp. (10 mL) curry powder
2 tsp. (10 mL) ground cumin
2 tsp. (10 mL) ground coriander
2 tsp. (10 mL) crushed chilies
1/4 tsp. (1 mL) ground cardamom
1/2 c. (125 mL) plain yogurt
2 c. (500 mL) basmati rice
1 Tbsp. (15 mL) canola oil
3 c. (750 mL) thinly sliced onion
4 garlic cloves, minced
3 c. (750 mL) beef broth, divided
2 cinnamon sticks
1 tsp. (5 mL) salt
1-1/2 c. (375 mL) frozen peas
1 c. (250 mL) dried apricots, chopped
3 medium tomatoes, quartered, seeded, sliced
1-1/2 c. (375 mL) slivered almonds, toasted
1/2 c. (125 mL) chopped fresh cilantro or mint

Method :
Combine the steak, vinegar, spices and yogurt in a large non-metallic bowl. Cover and refrigerate for 30 minutes. Place the rice in a medium bowl. Cover with water and let stand for 30 minutes; drain. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, for about 10 minutes or until the onion is softened. Stir in the beef mixture, scraping the yogurt from the sides of the bowl, and add 1/2 c. (125 mL) broth. Bring to a boil then reduce the heat to low. Simmer, covered, stirring occasionally, for about 1-1/4 to 1-1/2 hours or until the beef is tender. Add the drained rice, the remaining 2-1/2 c. (625 mL) broth, cinnamon sticks and salt. Bring to a boil then reduce the heat to low. Simmer, covered, stirring occasionally, for 10-15 minutes or until the rice is tender. Remove from the heat. Remove and discard the cinnamon sticks. Stir in the peas, apricots and tomatoes. Remove from heat, cover and let stand for 10 minutes. Add the almonds and cilantro and stir until well combined.

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