VEGETABLE LASAGNA RECIPE - Snacks Recipes

INGREDIENTS
9 pre cooked lasagna noodles
19 oz crushed tomatoes
1 Tbs vegetable oil
1 tsp dried basil
1 1/2 Tbs crushed garlic
1 tsp dried oregano
1 cup chopped zucchini
1 1/2 cup 2% cottage cheese
1 cup onion
1/2 cup 2% milk
1 cup diced sweet red pepper
1/2 cup grated parmesan cheese
1 cup sliced mushrooms
8 oz shredded mozzarella cheese
2 cup tomato sauce

HOW TO MAKE VEGETABLE LASAGNA
Preheat oven to 350 F (180C). 13" x 9" baking dish spray with non-stick vegetable spray. In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes. Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish. Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles. Pour remaining sauce over top; sprinkle with mozza cheese. Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving. Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes. Tip: Try other vegetables for a change. There are numerous cheese substitutes you can get for vegans.

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RECIPE FOR STUFFED JUMBO PASTA SHELLS - Snacks Recipes

INGREDIENTS
Pasta Shells
1/2 pkg. jumbo pasta shells, boiled and drained
2 cup milk
1 cup heavy cream
6 Tbs butter
1/2 cup finely chopped parsley
6 cloves garlic, finely chopped
6 anchovy fillets, finely chopped
6 Tbs flour
salt, to taste
Cheese and Prosciutto stuffing
500 gm. ricotta cheese
3 Tbs chopped parsley
250 gm. cottage cheese
3 Tbs chopped fresh basil
1/4 cup grated parmesan
2 egg yolks, beaten
6 thin slices prosciutto, cut into squares
salt & pepper, to taste
HOW TO MAKE STUFFED JUMBO PASTA SHELLS
Melt butter in heavy-bottomed saucepan over low heat. Add garlic and sauté until it just starts to turn golden brown. Remove from heat and when butter has stopped bubbling add flour. Return to heat and cook, stirring constantly for two minutes. Do not let flour color! Remove from heat and add milk and cream all at once.
Immediately beat vigorously with a whipping motion until smooth. Put pan over medium heat and add parsley and anchovies. Cook, stirring constantly until sauce has the constancy of heavy cream. Remove from heat. Add salt and pepper to taste. Reserve uncovered.
In a large bowl, combine ricotta, cottage cheese, Parmesan, parsley, basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix well.
Stuff each shell with cheese mixture. Using your fingers, press long side of each shell lightly together so that the shape of shell is as it was before boiling. Wipe any excess of filling. Put about 2 c. sauce in the
bottom of baking dish big enough to hold all 24 shells in one layer. Place shells in dish, pour remaining sauce over. Bake in a preheated oven at 375* F. for 15 minutes. Serve at once.
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RECIPE FOR SHRIMP SALAD - Salad Recipes

INGREDIENTS
2 can Salad shrimp, drained
1 cup chopped green pepper
1 cup chopped green onion
1 cup sliced celery
1 cup sliced olives
1 cup French or catalina dressing

HOW TO MAKE SHRIMP SALAD
Combine all ingredients in a bowl & mix well & chill until serving.

PENNE ALLA VODKA RECIPE - Snacks Recipes

INGREDIENTS
1 (16-oz.) box Penne
2/3 cup Vodka
1 Medium onion, diced
1 cup Heavy cream
4 Tbs Butter
1/4 lb Ham, diced (optional)
1 (16-oz.) can Tomatoes, drained
1/4 tsp Crushed red pepper (optional)
1 (8-oz.) can Tomato sauce
Parmesan cheese
HOW TO MAKE PENNE ALLA VODKA
Cook Pasta According To Label Directions. In Large Skillet Over Medium High Heat, Cook Onion In Hot Butter Until Tender, About 5 Minutes. Add Tomatoes And Tomato Sauce.. Add Vodka; Cook 5 Minutes. Blend In Cream; Heat To Boiling. Add Remaining Ingredients And Heat Through. Toss With Hot Drained Pasta Serve With Fresh Grated Parmesan Cheese.
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MUSTARD CHICKEN RECIPE - Chicken Recipes

INGREDIENTS
4 boneless chicken breast halves (not big)
1/4 cup Dijon mustard
1/2 of a juicy lemon
1/4 cup salt & pepper
1/2 unseasoned dried bread crumbs
1/4 cup butter or margarine

HOW TO COOK MUSTARD CHICKEN
Squeeze lemon over both sides of chicken then seasoned with salt and pepper. Melt about 1/4 cup butter are margarine. Bush lightly with butter. In shallow broiler-proof pan, roast in preheated oven 425 oven turning twice for 15 to 25 minutes or until just barely tender. Remove from oven and cool slightly, spread the sides with a layer of mustard, then turn the breast side down into a bowl containing the crumbs. Please with fingers to make a thin layer of crumbs over the mustard return to baking pan , crumb side up. Repeat with the other 3 chicken breast. Drizzle the remaining melted butter (should be 2 Tablespoon-if not melt addition but evenly over the crumbs, brush butter evenly. Set broiler about 6-7 from heat. Preheated until the crumbs are golden brown. Watch careful that the crumbs do not burn.

HOW TO COOK LOUISIANA CHICKEN - Chicken Recipes

INGREDIENTS
1 Large chicken, cut into serving pieces
1 Medium onion, diced
1/4 cup Oil
1 tsp Chicken soup powder
1/4 cup Flour
1 1/2 cup Water
2 Medium celery ribs, thinly sliced
1/2 Tbs Salt
1 Large green bell pepper, cut into thin strips
1/2 tsp Hot paprika
HOW TO COOK LOUISIANA CHICKEN
Brown the chicken pieces in the oil on both sides. Do not burn it up. Remove the pieces. Stir the flour into the drippings and cook to a brown roux, stirring constantly. Add the celery, pepper and onion and cook until tender, stirring constantly. Add the soup powder, water, salt and paprika, bring to a boil. Cook for 5 minutes. Place the chicken in a baking dish. Pour the sauce over the chicken, bake uncovered for 45 minutes, or until done, basting often and skimming fat if you want. Serve with hot, fluffy rice.

RECIPE FOR HOT MUSHROOM DIP - Soup Recipes

INGREDIENTS
6 strips Bacon, cooked and crumbled
3/4 lb Fresh mushrooms, sliced
1 Small onion, finely chopped
8 oz Cream cheese
2 Tbs Butter
1/2 cup Sour Cream

HOW TO COOK HOT MUSHROOM DIP:
In a frying pan, cook onion and mushrooms in butter until tender. Add cream cheese and cook over medium-low heat stirring frequently until melted. (this should take about 5 minutes.) Turn off heat and stir in sour cream and bacon. Place in serving dish and serve immediately.

RECIPE FOR EASY STROGANOFF - Beef Recipes

INGREDIENTS
2 Tbs vegetable oil
1 (10 3/4-oz.) can beef broth
1 lb boneless sirloin steak strips
2-3 Tbs Worcestershire sauce
1 medium onion chopped
3 Tbs ketchup
8 oz sliced mushrooms, drained
1 cup sour cream
1 (10 3/4-oz.) can cream of mushroom soup
cooked egg noodles

HOW TO COOK EASY STROGANOFF
Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often. Remove meat and add onions to skillet and cook until translucent. If using cooked roast, start with cooking onions. Add soup, broth, Worcestershire, ketchup, mushrooms, and meat. Heat to a simmer and cook about 15 min. stirring often. Add sour cream. Heat through. Serve over hot noodles. Add salad, bread and enjoy.

RECIPE FOR CHICKEN FRIED RICE - Chicken recipes

INGREDIENTS
4 cup cold cooked rice
Light soy sauce, to taste
8 oz cooked chicken, chopped
oyster sauce, to taste
2 eggs
salt & pepper, to taste
1/2 cup green peas
oil for frying
1 medium onion, diced

HOW TO COOK CHICKEN FRIED RICE
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired). Chop the chicken meat and dice the onion and green onion. Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

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RECIPE FOR CAJUN ONION RINGS - Snacks Recipes

INGREDIENTS

1 Large sweet yellow onion
1/2 tsp Salt
1 egg
1/4 tsp Thyme
2 tsp vegetable oil
1/4 tsp Black pepper
1/2 cup Dry bread crumbs
1/8 - 1/4 tsp. Cayenne pepper, to taste
1/2 tsp Paprika

HOW TO MAKE CAJUN ONION RINGS
Cut onion into 1/2 inch thick slices. Separate slices into rings, leaving 2 layers of onion in each ring. In a small bowl, beat egg and oil together. In a shallow bowl, combine bread crumbs, and spices; mix well. Dip onion rings into egg, then dredge in seasoned bread crumbs to coat. Arrange in a circle on a paper plate. Cover with paper towel. Cook on High (700 watt oven) for 2-2 1/2 minutes or until onion is slightly cooked. Have made this many time substituting 1 1/2 tsp Cajun seasoning for the spices and fried in hot oil. Drain well on paper towels and enjoy. We actually preferred it fried but the microwave version is pretty good.

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RECIPE FOR BEEF TACO DIP - Beef Recipes

INGREDIENTS
2 lb Ground beef
1 Large tomato, diced into small cubes
2 Packets taco seasoning
3 cup Shredded lettuce
2 bricks Philadelphia cream cheese
2 cup Shredded Colby/Monterey jack
1 (16-oz.) Sour cream cheese
1 (16-oz.) Jar mild salsa
1 Large bag tortilla chips

HOW TO MAKE BEEF TACO DIP
Brown beef on medium high heat. When almost cooked, add the packets of taco seasoning and mix well. Remove from heat and let cool. In a bowl, blend together the cream cheese and the sour cream. Once the beef has cooled, layer on the bottom of a 9 x 13 inch casserole. Now you will layer the cream cheese and sour cream mixture over the beef. Followed by the salsa, tomatoes, lettuce and finishing it off with the Colby/Monterey jack cheese.

Something to read For 2009

Shopping For 2009

Here is a little of the Artical from the New York Times

"OUT Bottled salad dressing and marinades. The biggest rip-offs imaginable.
IN Take good oil and vinegar or lemon juice, and combine them with salt, pepper, maybe a little Dijon, in a proportion of about three parts oil to one of vinegar. Customize from there, because you may like more vinegar or less, and you undoubtedly will want a little shallot, or balsamic vinegar, or honey, or garlic, or tarragon, or soy sauce. ...
OUT Bottled lemon juice.
IN Lemons. Try buying six at a time, then experiment; I never put lemon on something and regret it. (Scramble a couple of eggs in chicken stock, then finish with a lot of lemon, black pepper and dill; call this egg-lemon soup, or avgolemono.) Don’t forget the zest: you can grate it and add it to many pan sauces, or hummus and other purées. And don’t worry about reamers, squeezers or any of that junk; squeeze from one hand into the other and let your fingers filter out the pips.
OUT Spices older than a year: smell before using; if you get a whiff of dust or must before you smell the spice, toss it. I find it easier to clean house once a year and buy new ones.
IN Fresh spices. Almost all spices are worth having. But some that you might think about using more frequently include cardamom (try a tiny bit in your next coffee cake, apple cake, spice cake or rice pilaf); ground cumin (a better starting place in chili — in fact, in many bean dishes — than chili powder); fennel seeds (these will give a Provençal flavor to any tomato sauce or soup; grind them first, or not); an assortment of dried chilies (I store them all together, because dried chipotles make the rest of them slightly smoky); fresh — or at least dried — ginger, which is lovely grated over most vegetables; pimentón, the smoked Spanish red pepper that is insanely popular in restaurants but still barely making inroads among home cooks; and good curry powder. "

From the New York Times http://www.nytimes.com/2009/01/07/dining/07mini.html?ref=style

RECIPE FOR ALMOND COOKIES

INGREDIENTS

1 cup All vegetable shortening
2 1/4 cup All purpose flour
1 cup Granulated sugar
1 1/2 tsp Baking powder
1 Large egg, lightly beaten
1/4 tsp Salt
3 Tbs Almond extract
48 Whole almonds

HOW TO MAKE ALMOND COOKIES
Combine shortening and sugar in a large bowl. Beat at medium speed with electric mixer until well blended. Beat in egg and almond extract until well blended. Combine flour, baking powder, and salt in medium bowl. Add to creamed mixture; blend well. Wrap dough in plastic wrap and refrigerate 2 hours. Heat oven to 350ºF. Roll rounded tablespoonfuls of dough into balls. Place on ungreased cookie sheets about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each. Bake at 350ºF for 10 to 12 minutes or until cookies are just done but not brown. Cool on cookie sheet 4 minutes; transfer to cooling racks.

RECIPE FOR EGG PARANTHA - Paranthas Receipes

Ingredients:

• 4 Eggs

• 2 Cups wheat flour

• 1 Chopped capsicum

• 1 Chopped tomato

• 2 Chopped onions

• Chopped fresh coriander

• 1 tsp Red chilli powder

• 2 tbsp Cooking oil

• Clarified Butter or Ghee

How to make Egg Paratha:

•Pour oil into a frying pan and heat it.

•Add chopped onions and fry on medium heat till they become golden brown.

•Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done.

•Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside.

•Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough.

•Roll the balls to give them roti shape.

•Take one roti and put the egg mixture. Cover it with another roti.

•Roll this roti a little and fry both sides properly in butter.

•Egg Paratha is ready to serve.

GOBHI PARANTHA RECIPE - Paranthas Recipes

Knead together

3 cups whole wheat chapati flour (atta)a little over 1 cup watersalt to taste until a pliable but non-sticky dough is formed. Let it rest in a covered, oiled bowl for atleast 30 minutes. (If refrigerated, it can stay this way for a day or two).

For the filling,

toast on the stovetop or microwave 1/2 tsp cumin seeds and1/2 tsp dried pomegranate seeds (anardana) until aromatic and toasted - about 20-30 seconds in the microwave on HIGH.

Then powder them in a mortar and pestle

The dried pomegranate seeds (anardana) lend tartness. If you don’t have it, use 1/2 tsp lime juice.

Put in a microwave-safe bowl 2 cups very finely minced or grated cauliflower florets

salt to taste

1/4 tsp turmeric powder

/4 tsp cayenne chilli powder (or to taste)

1/2 tsp coriander powder

1/2 tsp grated ginger

Method:

Microwave on HIGH for 5-6 minutes until the florets mash easily when pressed with a fork.

Add the cumin-anardana powder and mix.

Add 2 tablespoons finely chopped cilantro1 finely minced green chilli and mix it together.

Let it cool a bit.

Divide the dough into 12 equal portions and roll them into balls.

Dust each with flour if necessary. Likewise, divide the filling into 12 equal portions.

Roll out each ball of dough to a circle about 3 to 3.5 inches in diameter.

Make it a bit thicker in the middle Place it in your hand like a cup, put the filling in, and pinch and seal the edges.

Roll out each stuffed ball of dough lightly into a disc about 10 inches in diameter, taking care not to break the dough. If it does tear, stick a small piece of dough on the tear to seal it.

Toast one side on a hot cast iron or metal pan on medium-high heat until it gets a few brown spots, add1/ tsp oil/ghee (clarified butter) turn it to the other side, and toast with another1/4 tsp oil/ghee.

Press down with the spatula gently for even cooking on the edges. Make all the parathas this way. Store them stacked one upon the other in foil or in a kitchen towel.