Tuesday, November 17, 2009

Potato-Cheese Croquettes

2 pounds potatoes, peeled and cut into chunks Boil the potatoes until they are tender, then drain and transfer to a large mixing bowl. Mash the potatoes and beat in the butter, 2 eggs, the cheese, parsley, salt, and pepper. Cover and chill for at least an hour in the refrigerator.

In a small mixing blow, whip the other 2 eggs. Form the potato mixture into small walnut- size balls. Dip and coat the croquettes in the egg, then in the bread crumbs. Heat the olive oil in a medium skillet over low to medium heat. Fry the croquettes in the oil until the are golden brown. Serve immediately.

4 tablespoons butter
4 eggs
1/2 cup grated Romano cheese
1/4 cup chopped fresh parsley
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Italian bread crumbs, seasoned.
2 cups light olive oil

Sunday, November 15, 2009

Mexican-Style Baked Fish

1/3 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon chili powder
1 pound orange roughy or red snapper fillets
1 1/4 cups crushed corn chips
2 tablespoons butter or margarine, melted
Avocado slices (optional)
Tomato slices (optional)

Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork.

If desired, serve with avocado and tomato slices.

Serves 4.

Monday, November 9, 2009

Puffed Oven Pancake


* 2 tbsp butter

* 3 eggs

* 1/2 cup high gluten flour

* 1/4 cup cream

* 1/4 cup water

* 1/4 tsp salt


Melt butter in skillet. Beat eggs and add in flour, cream water and . Mix well all the ingredient. Pour into hot skillet. Bake at 400 degrees F for 25 minutes until puffed and golden brown.

Yield: Per Serving 2.7 grams of carbs.

Tuesday, November 3, 2009

Fettuccine With Artichoke Hearts

Fettuccine con Carciofi

The very delicate flavor of artichoke hearts combined with fresh pasta makes a light but delicious Northern Italian dish. Enjoy this tasty Italian recipe with friends, family and your favorite bottle of Italian wine!


2 packages frozen artichoke hearts
3 tbsp olive oil
unsalted butter
2 cloves garlic
1 cup thinly sliced scallions
1/3 cup chicken broth
1/2 tsp freshly milled pepper
1/2 cup heavy cream
1 lb fettuccine
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves


1 – Rinse frozen artichokes under warm water and separate. Cut each artichoke heart into 1/2-inch wedges and place in a strainer to drain.

2 – In a large saute pan, heat olive oil over medium heat, then add 1 tbsp butter. Saute garlic, stirring constantly, until very lightly golden; remove garlic and discard. Add scallions and cook, stirring constantly, until barely tender, for about 1 minute. Add artichoke wedges and continue cooking for 3 minutes. Stir in chicken broth, 1 tsp salt and pepper and mix well; cook an additional minute. Stir in heavy cream, turn heat down to low, and cook until sauce thickens slightly, about 2 minutes. Remove from heat and set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix pasta with 3/4 of the sauce and Parmigiano cheese; toss well. Spoon remaining sauce on top and garnish with minced parsley. Serve with additional freshly grated Parmigiano cheese.

Serves 4 to 6

Saturday, October 31, 2009

Hyderabadi Biryani recipe


2 whole chickens skinned
1 12 kilograms rice basmati
500 grams yogurt
1 tablespoon red chili powder
As per taste saltClick to find more about salt
12 teaspoon turmericClick to find more about turmeric
2 teaspoon coriander powder
1 tablespoon garam masala
1 lemons' (large) juice
4 medium onionClick to find more about onion skinned & thinly sliced
3 tablespoon garlicClick to find more about garlic (crushed)
2 teaspoon gingerClick to find more about ginger (crushed)
10 green chillies
1 cup coriander fresh chopped
12 cup mintClick to find more about mint leaves
12 cup oil
6 green chillies chopped
2 tablespoon coriander leavesClick to find more about coriander leaves chopped
some saffron soaked in two tbsp water drops kewra
few drops of yellow food color


1. Heat the oil or gheeClick to find more about ghee in a heavy based sauce pan and fry the onions for 810 minutes until light brown. Remove the onions from the oil and reserve 14 onions for later use.
2. Put the fried onions, garlicClick to find more about garlic, gingerClick to find more about ginger, coriander leavesClick to find more about coriander leaves, mintClick to find more about mint, green chilies, saltClick to find more about salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chickenClick to find more about chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator.
3. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamonClick to find more about cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and saltClick to find more about salt. Bring it to a rapid boil and add the washed rice. When the rice are 14 cooked, drain and keep aside.
4. In a large pan place 12 cup of oil at the bottom of a large heavy based pan then place the chickenClick to find more about chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice.
5. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.
6. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork. 7. Serve with Raita and Baingan Ka Raita.

Thursday, October 22, 2009

Fried Olives Tuscan Style

Recipe contributed by Phil and Jackie Cicconi


* Quart jar of medium Spanish olives (with pits)
* 2 egg whites, well beaten
* Plain (unflavored) bread crumbs
* Olive or vegetable oil


Pit the olives (we use a pitter made in Italy, bought, pitted olives may also be used) and pat dry, don't use olives with pimentos as they will distort the flavor. Dip the olives in beaten egg whites and toss into the bread crumbs making sure they are totally coated. Deep fry in oil until golden. Remove using a Japanese-style skimmer. Serve in an elegant, flat platter.

Thursday, October 15, 2009

Black Bean Tortilla Melt

Recipe Ingredients:

1 (15-oz) can Black Beans rinsed and drained
1/2 tsp. Lawry's® Taco Seasoning Mix
6 (6-inch) Mission® Corn Tortillas
1/4 cup Fresh Cilantro minced
1 Lime cut into wedges
1 (4-oz.) can Green Chiles chopped and undrained
1 cup Cheddar or Monterey Jack Cheese shredded
Salsa as desired
Recipe Instructions:

1. Preheat oven to 450°F. Cut lime into 6 wedges. Mash beans. Add taco seasoning stirring well. Spread about 3 Tbsp. of the bean mixture on each tortilla. Sprinkle with cilantro, and squeeze 1 lime wedge over each. Top each tortilla with 2 Tbsp. green chilies and 3 tbsp. cheese. Bake tortillas at 450°F for 3 to 5 minutes or until cheese melts. Serve with fresh salsa.

Enjoy this delicious black bean tortilla melt Mexican recipe!
Type of recipe: Vegetarian
Preparation Time (min): 25
Cook Time (min): 5
Prep Tool: Oven