Sopapilla Cheesecake Pie

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Directions

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Agua Fresca de Sandia (Fresh Watermelon Drink)

8 cups loosely-packed seeded watermelon chunks
1/4 cup packed fresh mint leaves
12 ounces sparkling water
Sugar
Ice cubes
Mint sprigs (for garnish)

In a blender, pur?e the watermelon in batches, adding the mint leaves to one of the batches. Pour the watermelon juice into a large pitcher. Stir in the sparkling water and taste. Add 1 tablespoon or more of sugar if needed. Chill for at least 1 hour. Pour over ice in tall glasses and garnish each glass with a mint sprig, if desired.

Variation
Substitute mangos or blood oranges for the watermelon.

Terrific Tiramisu Dessert

Ingredients

1 16 oz container mascarpone cheese
(What I usually do is substitute with the following: 2 8 oz pkg cream cheese softened, *delete salt; in step 1, in a large bowl, with mixer at medium speed beat cream cheese and 3 tablespoons milk until smooth and fluffy. *Increase confectioner’s sugar for cheese mixture to 2/3 cup)
½ teaspoon salt*
½ cup plus 2 tablespoons confectioner’s sugar
3 tablespoons plus 1/3 cup espresso (recipe calls for coffee-flavored liqueur but I prefer espresso)
1 ½ teaspoon vanilla extract
3 1 oz squares semi-sweet chocolate, grated
1 ½ cup heavy whipping cream
2 teaspoon instant espresso-coffee powder (This isn’t too hard to get. Your supermarket may carry it in their Italian section)
2 3-4 ½ oz pkgs Ladyfingers – a cookie of sorts. (The Italians call them Savoiardi. There are some American ones but they are not as good. Mushy, not crunchy. Try and get an Italian brand.)
Directions

1) In a large bowl, with wire whisk or fork, beat mascarpone (or cream cheese mixture), salt, ½ cup sugar, 3 tablespoons espresso, 1 teaspoon vanilla extract, and 2/3 of grated chocolate (set aside remaining chocolate for top of dessert).

2) In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.

3) In small bowl, stir instant espresso-powder, remaining 1/3 cup espresso, remaining ½ teaspoon vanilla extract (if you use liqueur, then add 1 tablespoons water).

4) If ladyfingers are sliced, separate them in half. Line 2 ½ quart glass or crystal bowl with one-fourth of ladyfingers; drizzle 2 tablespoons of espresso mixture over them. Spoon one-third of the cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make two more layers.

Drizzle remaining espresso mixture on ladyfingers. Sprinkle remaining grated chocolate over top of dessert. Reserving one tablespoon for garnish.

5) In a small bowl, with mixer at medium speed, beat remaining ½ cup cream and remaining 2 tablespoons confectioner’s sugar until stiff peaks form.

6) Spoon whipped cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert. (This is ideal, however my cake-decorating bag is in storage so I just use a plastic bag with a pin prick in it and make attractive blobs instead.)

7) Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and flavors are blended (at least 2 hours).

Serve and enjoy.

Hari Mirch Pakora Recipe

Ingredients:


8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain


How to make stuffed mirch pakora :

* Wash, wipe and slit the chillies along the length.
* Remove the seeds from the chillies.
* Mix all the ingredients for the stuffing and fill it inside the chillies.
* Mix all the ingredients for the covering and add enough water to prepare a thick batter.
* Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
* Serve hot with tamarind chutney and hari chutney.

Swiss Rolls

Ingredient

* 3 eggs
* 2 drops of vanilla essence
* 110 grams / 3½ oz of castor sugar
* 75 grams / 2½ oz of flour
* 2 to 3 tablespoons of raspberry jam
* ¼ cup of icing sugar

Preheat the oven to 210°C, 410°F or gas mark 6½. Grease and line a swiss roll tin with cooking paper. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a large metal spoon. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife.

Bake for 8 to 10minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow to cool. Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side. Remove the towel and sprinkle with icing sugar.

Spanish Rice

Can be prepared in 40 minutes or less. One of my mother's signature dishes is her Spanish rice, a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or enchiladas. Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken stock with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the rice.

Spanish Rice Recipe
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Ingredients
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Chilli chicken

Ingredients

Whole chicken - 1 no
(cut into small cubes ; boneless)
Soya sauce - 2 tbsp
Vinegar - 2 tbsp
Tomato sauce - 1 tbsp
Chilly sauce - 1 tbsp
Salt - As reqd
Green chillies - 6 nos
(slit in the middle)
Onions(big) - 4 nos
(chopped)
Corn flour - 1 heaped tbsp
Eggs - 2 nos


Refined cooking oil

1)Wash the chicken pieces and dry them.

2)Marinate the pieces with soya sauce, vinegar, tomato sauce, chilly sauce and a pinch of salt.

3)Beat the eggs and pour them on the chicken pieces.

4)Add half a tbsp of corn flour and mix well the whole mixture.

5)Allow it to marinate for 2 hours.

6)Drain excess liquid and store in a container.

7)Heat oil in a pan.

8)Fry the chicken pieces.

9)Keep the fried pieces in a separate container.

10)In the left over oil, fry the green chillies and chopped onions slightly.

11)Pour the excess liquid stored earlier. Stir continuously cook until thick.

12) Add chicken pieces.

Red Bean Salad

Ingredients:

1 cup red beans (boiled)
1/2 cup cherries
1 Tomato (Tamatar) (chopped)
1/2 lettuce (kasmisaag) (chopped)
2 tsp lemon juice
salt (namak) and pepper to taste
2 pineapple slices (chopped)


How to make red bean salad:

* Mix red beans, tomato, lettuce, lemon juice, salt and pepper.
* Add cherries and pineapple.

Shahi Gobhi

Ingredients:

1 small cauliflower
2 big onions
½ pod garlic
2 inch ginger
¼ tsp turmeric
2 tsp coriander powder
3 tsp chilli powder
2 bay leaf
4 cloves
6 pepper corns
1 cup oil & Salt to taste


How to Prepare:

Clean & deep fry the cauliflower without cutting it into pieces.
Fry it till it has turned brown from all sides.
Take it out & keep it aside.
Grind together 1 onion, ginger & garlic to fine paste.
Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions & fry till it turns dark brown.
Add the masala paste along with other dry masala mentioned in the ingredients.
After this masala is done add the chopped tomatoes fry it then put the deep fried flower in this prepared masala.
See to it that the flower gets completely covered with the masala.
Keep it on slow fire for 5 min. While serving garnish it with fried potato chips and fresh coriander leaves.

Huevos Rancheros

4 corn tortillas
2 or 3 tablespoons canola or olive oil
4 eggs
Salt and pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese

Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla tender-crisp, about 30 seconds per side. Drain each and keep warm in paper towels. Discard all but a trace of any remaining oil and reduce heat to warm. Have the shelled eggs ready to slip into pan without breaking yolks. Cook only until whites are set, seasoning with salt and pepper to taste. Quickly place 1 egg per tortilla and keep warm while quickly heating salsa in the same skillet. Pour salsa over eggs. Top with cheese, which will melt as eggs are served.

Serve with hot refried beans and a small mound of Chorizo (Mexican sausage).

Indian Cooking Recipe : Angoori Petha

Ingredients :

2 kg. White pumpkin
¼ tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup dried coconut

Method :

Peel and deseed the pumpkin.
Scoop out balls from the pumpkin by using a melon scoop.
Prick each pumpkin ball with a fork at close intervals.
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
Wash the pumpkin balls thoroughly. Drain and keep aside.
In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.
Remove any impurities floating on the surface, using a slotted spoon.
Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.
Take out from the fire. Cool completely.
Drain from the sugar syrup and roll the petha balls in dried coconut.

Rice and peas - Risi e bisi

This is a classic from my region of Italy. The name Risi e bisi is dialect, the Italian name would be Riso e Piselli.

Ingredients:

2 cups Vialone nano Rice
3 cups fresh or frozen peas
1 small white onion finely chopped
2 Tbsp butter
1 Tbsp. olive oil
1 quart vegetable broth

Instructions:

1. In a large non stick pan sauté the onions in the butter and oil until they’re translucent being careful not to brown them.
2. Add the peas and a half cup of the broth and cook them for about five minutes.
3. Add approximately one quart of broth and bring to a boil.
4. Add the rice and mix in well. Continue cooking until the rice is ready mixing often.
5. If the rice gets too dry add some more broth.
6. Mix in 1 Tbsp. butter and 1/4 cup grated Parmesan. Serve hot.

Notes:

Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup. If you want to make it a little bit lighter just use oil in place of the butter to fry the onion and don’t add butter in the end.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape and a medium length. In any case Arborio and Carnaroli work well too.

Aaloo Keema Recipe

Ingredients

½ kg. minced beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Ham and Asparagus Fettuccine

INGREDIENTS (Nutrition)

* 12 ounces dry fettuccini noodles
* 8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
* 2 cups heavy cream
* 3/4 cup grated Parmesan cheese
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 1 pinch cayenne pepper
* 1/2 pound cooked ham, diced
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What to Drink?
Wine Sauvignon Blanc

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.

2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.

3. Toss pasta and asparagus with sauce and serve immediately.

Rock Shrimp Salad

Ingredients:

2 pounds rock shrimp
1 can (16 ounces) cut green beans,
drained 1/2 head cauliflower, sliced
1 cup diagonally sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons chopped pimiento
Marinade (see below)
Salad Greens

Direction:

To peel rock shrimp, insert one tip of kitchen shears into sand vein and cut along the back of the shrimp. Remove shell and rinse to remove sand vein.
To cook rock shrimp, drop into boiling water, and cook for 45 seconds to one minute, or until rock shrimp are no longer translucent in the center. Drain.
Combine all ingredients except salad greens. Cover and marinate in refrigerator for at least one hour. Serve on salad greens. Yield: 6 servings.

Marinade:

1/2 cup vinegar
1/4 cup oil
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper

Ras Gullay Recipe

Ingredients

1 liter of fresh milk
OR 2 cups of powdered milk dissolved in 12 cups of water.
2 cups sugar
1 tbs. vinegar or lemon juice
2 tbs. rice flour
2-3 drops of Kewra essence
chopped pistachio (Pistay) for garnish (optional)

Instructions

Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. (My word). Keep boiling until the water and curd
separates out.
Drain and sieve it well to remove all the water from the curd. Spread the curd out on a clean, flat surface and add the rice flour to it.
Knead it as much as you can, the more the better
(DO IT BY HAND).
Meanwhile add the sugar to 3 cups of water and boil to make syrup.
When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 - 15 minutes.
Just before removing from heat add the kewra essence and garnish with chopped pista.
Cool before serving

Serving: 8 to 10

Pakora Curry Khardi

500 gm yoghurt
3 cups of gram flour (baisan)
2 onions
1 tea spoon cumin seed
1 tea spoon raiClick to find more about rai seed ( fenugreekClick to find more about fenugreek seed )
1 tea spoon mehti seed ( mustard seedClick to find more about mustard seed )
1 tea spoon heeng powder
SaltClick to find more about Salt to taste
2 tea spoon red chilli powder
2 tea spoon turmericClick to find more about turmeric powder
4 to 5 curry leavesClick to find more about curry leaves
2 tea spoon coriander powder and half bunch of coriander

Preparations of baisan dumplings:

Take 2 cups of baisan in a large bowl.
Add saltClick to find more about salt, 1 tea spoon of chilli powder, chopped coriander, 2 chopped green chillies, 1 tea spoon baking soda and one chopped onionClick to find more about onion.
Put at least 2 cups of water to make a smooth paste.
Keep it on a side for about half an hour.
Then take some oil in wok, when the oil is hot put baisan mixture one by one using tea spoon.
Fry dumpling until golden brown.

Preparations:

Preparations of yoghurt sauce:

Put one cup of gram flour, saltClick to find more about salt, heeng powder, red chilli powder, coriander powder and turmericClick to find more about turmeric powder into the yoghurt.
Mix them with the beater.
Make sure they are no lumps. (to avoid the lumps blend them with the Elec. blender)
Take one cup of oil in a large sauce pan and heated it.
Then add all the seed stuffs into the oil.
After few seconds, pour the yoghurt mixture with 5 cups of water in the pan. Stir it continuously with the spoon, until it starts boiling.
Cook this mixture for about 30 minutes.
Later put the baisan dumplings in this mixture and cover it.
Cook it for another 10 minutes.
Finally, take chopped onionClick to find more about onion and curry leavesClick to find more about curry leaves and fry them with 1 table spoon oil for one minute.
Then temperClick to find more about temper them on yoghurt mixture.
Serve it hot. With steam rice or cornClick to find more about corn bread.

Missi Roti

2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead


How To Make Missi Roti:

* Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
* Make powder of fenugreek leaves and mix it to the flour.
* Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
* Knead well again the dough and make balls.
* Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
* Note: It can also be cooked in an oven or tandoor.

Chicken Jalfraizi Recipe

Chicken Jalfraizi Recipe



Ingredients
1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil
Instructions

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Chicken-Yogurt Recipe

Ingredients

1 Kg. chicken
6-7 tbs. yogurt
2 tsp ginger (Adrak) paste
2 tsp garlic (Lehsan) paste
½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
½ tsp. garam masala powder
2-3 tbs. oil
2 lemon

Instructions

Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least).
Heat oil in pot. Add chicken and cook on high heat to dry water.
IT CAN ALSO BE BAKED IN AN OVEN AT 400*F
Serve with salad and naan.
Serving: 2 to 3 persons

Chicken Karahi Recipe

Ingredients

½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste

Instructions

Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons

Penne With Shrimp Or Kielbasa

Ingredients

3 cups broccoli florets
1/2 cup quality, extra virgin olive oil
1 red bell pepper, diced
1 medium sweet onion, finely diced
1-2 T dried oregano
1/4 cup red wine
2-3 cloves garlic, sliced
1/2 cup oil-packed sun-dried tomatoes, chopped
1 tin whole flat anchovies, chopped
1 lb. med or large shrimp or cooked kielbasa sausage (cubed into small pieces)
1 lb pasta shapes, such as penne, rigatoni or med. shells, cooked al dente
2 T quality, aged balsamic vinegar
2 to 3 T red wine vinegar
10-15 fresh basil leaves, minced
1-2 sprigs fresh rosemary, needles striped from stem
Freshly ground pepper

Preparation:

Cut broccoli into florets and blanch in boiling water for 4 or 5 minutes. Drain and plunge into ice water to stop the cooking. Transfer to large bowl, combining with pasta.

Heat 1/4 cup of the olive oil in large skillet over med. heat.

Add onions and saute until they release their juices, 5-6 minutes.

Add garlic, tomatoes, anchovies and balsamic vinegar and stir for 3 or 4 minutes.

Add shrimp, or sausage, and cook until pink (if shrimp).

Transfer to bowl and combine with broccoli and pasta.

Combine remaining oil, red wine vinegar, rosemary, basil, salt and pepper in a small bowl

Combine with pasta. Yields 6 to 8 servings.

Oil and vinegar amounts can be adjusted to taste. Salt and pepper to taste. (Should be fairly salty already from anchovies).

Penne with shrimp/kielbasa just might be one of the best, and one of the simplest, pastas you've ever tasted.

I would try a sangiovese or Borolo with this one. Join our favorite wine club, American Cellars and every month you will get to try some highly rated wines that are not easily found at your local store. (You have to live in a state where wine shipments to private citizens are allowed.) Thank goodness, Colorado is one!

Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave