South Western Burritos

South Western Burritos

Ingredients :
- 1 package of torillas -
- 1 lb ground beef or turkey -
- 1 T salt -
- 1 T paprika -
- 1-1/2 t cumin -
- 2 T ground chili -
- 1/2 t red pepper -
- 1 garlic clove, crushed -
- 16 oz can pinto beans (precooked, smashed or refried beans) -
- 1 lb shredded cheese or taco mix -

How to Prepare :
Brown the ground beef, onion and garlic. Add all the spices mixing well. Fold in the pinto beams or refried beans, set aside and cool. Put tortilla on aluminum foil, spread 2 T of beans and meat; mix in the middle of the tortilla. Wrap roll the tortilla in foil. Repeat until all mixture is used. Bake for 1/2 hour on 350 degree oven and set aside, cool.


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Santa Fe Stew

Santa Fe Stew

Ingredients :
- 1 package of Taco seasonings -
- 1 package of Ranch Dressing mix -
- 2 cans red kidney beans -
- 2 cans of pinto beams -
- 1 can sweet corn -
- 1 can tomatoes w/chiles -
- 2 lbs of ground turkey -
- 2 cans diced tomatoes -
- white rice -

How to Prepare :
1. This recipe should be cooked in a crock pot for about 6-8 hrs.
2. First open and separate your ground turkey. Sprinkle with 1/2 t of salt and pepper, put it in the crockpot and add kidney and pinto beans, sweet corn, and then stir in mixture of tomatoes and chilies; then add your diced tomatoes.
3. Once all the ingredients have been added, sprinkle the ranch dressing mix and taco seasoning mix to the pot and let it cook slowly.
4. Once it has cooked, spoon over hot plain rice for an evening of spice and delight.


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Chicken Pulao

Chicken Pulao

Ingredients :
- 1 whole chicken cut into 8 pcs -
- 10 cloves -
- 2 teaspoons black peppercorns -
- 2 inch piece cinnamon stick -
- 2 tablespoons coriander seeds -
- 6 large black cardamoms -
- 1 teaspoon cumin, white -
- 1 small onion, coarsely chopped -
- 5 garlic cloves -
- 2 inch piece ginger cut into pieces -
- 450 grams rice, Pakistani basmati -
- 1\2 cup ghee or oil -
- 1 large onions skinned and thinly sliced -
- 1 teaspoon black cumin seeds -
- 1 teaspoon ginger paste -
- 1 teaspoon garlic paste -


How to Prepare :
1. Wash chicken thoroughly under cold water tap. Place the meat, 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, coriander seeds, 3 cardamoms, white cumin, 4 cups water, onion, garlic, ginger and 1 teaspoon salt in a large heavy based saucepan.
2. Bring it to a boil and skim off any scum that rises to the top. Reduce the heat, cover and boil gently for 10 minutes until the meat is tender.
3. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
4. Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.
5. Heat ghee or oil in a heavy based saucepan over medium heat. Add onion and stirring frequently, fry to a golden color.
6. Add 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, 3 cardamoms and 1 teaspoon black cumin, stir fry for few seconds.
7. Add meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 minutes until the meat turns to a golden color.
8. While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less, add more water to make it to require. Boil the stock, add 1 teaspoon salt and rice in it and parboil for 5 minutes, adjust the seasoning with salt.
9. Carefully add the browned meat mixture into the rice and stir gently to mix. Cover with a tight fitting lid, reduce heat to very low and cook for another 10-15 minutes until rice is tender. Fluff up the rice with a fork and then transfer it into to a serving dish.


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Chicken in Butter Sauce

Chicken in Butter Sauce

Ingredients :
- 2-1/2 lb skinless and boneless chicken pieces -
- 1 t salt -
- 1 lemon -
- 16 oz plain yoghurt -
- 1 medium onion, peeled and quartered -
- 1 clove garlic, peeled and roughly sliced -
- 1 inch cube of fresh ginger, peeled and quartered -
- 1 fresh hot green chili, roughly shredded -
- 2 t garam masala -
- 3 T liquid yellow food coloring, mixed with 1/2 T red food coloring (to give a rich orange color and is optional) -


How to Prepare :
1. Cut the chicken into small pieces and make slits to allow the spices to penetrate. Rub salt and lemon juice, set aside for 20 minutes.
2. Combine the rest of the ingredients in a blender and process on high to get a smooth paste. Pass through a sieve and add to the chicken. Mix well and leave for 6-24 hrs in the refrigerator.
3.The next day, heat the oven to its maximum temperature and shake off as much of the marinade as possible, arranging the chicken pieces in a single layer on a baking tray.

Bake for 20-25 minutes or until done; do not over cook.


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Egyptian String Beans

Egyptian String Beans

Ingredients :
- 1 lb ground beef -
- 2-3 cans of string beans -
- 2 large onions -
- 2 T margerine -
- garlic, salt and pepper to taste -
- 1 T sugar or to taste -
- 1 small can of tomato paste -

How to Prepare :
1. Saute ground beef and onions until brown, pour off grease and put aside. Strain water off beans and reserve 1/2 of a can of tomato paste. Mix with grean bean water, stir until smooth. Add green beans.
2. Add sugar to paste and mix with bean water once liquid, add beans and heat together.


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Easy Chick Parmesan

Easy Chick Parmesan

Ingredients :
- 1-4 pack of boneless and skinless chicken breasts -
- 1 jar sphagetti sauce -
- One 2 cup bag of mozzarella cheese -
- Italian bread crumbs -
- 1 box of spaghetti noodles -
- 2 eggs -
- seasoned salt to taste -
- Italian season, to taste -

How to Prepare :
1. Boil sphagetti noolds. Season the chicken breasts. Whisk egg in bowel. Dip chicken into the egg and then the bread crumbs. Brown chicken breasts light in oven.
2. Put the cooked sphagetti in the bottom of a casserole dish. Pour spahgetti sauce on top of the noodles and sprinkle some mozzarella cheese. Place the chicken breasts on top of the cheese, Top off the remaining mozzarella cheese and back 20 minutes


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Tropical Fruit Salad

Tropical Fruit Salad

Ingredients :
4 cups (1/2 inch) cubed, fresh pineapple 2 cups diced and peeled ripe mango (about 2 medium) 1-1/2 cups (1/2 inch) sliced banana (2 medium) 2 T brown sugar 2 T fresh lime juice 1 cup unsweeted coconut

How to Prepare :
Combine the first six ingredients in a medium sized bowel and toss gently to combine well. Then cover and chill for at least one hour. Then sprinkle with the fresh, unsweetened coconut and serve.


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Tofu Salad with Chutney and Raisins

Tofu Salad with Chutney and Raisins

Ingredients :
- 2 tablespoons vegan mayonnaise -
- 1 tablespoon mango chutney -
- 1 (7-ounce) package baked tofu, crumbled into small pieces -
- 2 tablespoons seedless raisins -
- 1 tablespoon sliced green onions, plus more for garnish -

How to Prepare :
1. Put mayonnaise and chutney into a medium bowl and stir to combine. Add tofu, raisins and green onions and fold gently just until combined. Garnish with green onions and serve immediately, or cover and chill until ready to serve.
Nutrition
2. Per serving (about 3oz/89g-wt.): 200 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 400mg sodium, 11g total carbohydrate (2g dietary fiber, 4g sugar), 16g protein
3. This is a delicious vegan alternative to tuna or chicken salad. Use it as a sandwich filling or dip for crackers or pieces of warm naan.


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Sonoma Chicken Salad

Sonoma Chicken Salad

Ingredients :
Dressing
- 1 cup mayonnaise -
- 4 teaspoons apple cider vinegar -
- 5 teaspoons honey -
- 2 teaspoons poppy seeds -
- Salt and freshly ground pepper to taste -

Salad
- 2 pounds boneless, skinless chicken breasts -
- 3/4 cup pecan pieces, toasted -
- 2 cups red seedless grapes -
- 3 stalks celery, thinly sliced -

How to Prepare :
1.In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2.Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
3.When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.


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Sweet Potato / Pecan Pancakes

Sweet Potato / Pecan Pancakes

Prep: 15 min, Cook: 5 min.

Ingredients :

- 1 cup cooked sweet potatoes, peeled, and roughly mashed -
- 1/2 cup of pecans gently broken -
- 2 eggs -
- 1/3 cup of whole wheat flour -
- 1/3 cup all purpose flour -
- 1 tsp. baking powder -
- 2 Tbs. unsalted butter, melted -
- 1/2 cup milk, plus extra -
- 1 cup sour cream (or if overseas mix lebnah with equal part of yogurt) -

How to Prepare :
Combine sweet potatoes and eggs in a bowl. Mix thoroughly and set aside. Sift flour and baking powder together in another bowl. Stir into sweet potato mixture. Stir in melted butter and milk, adding more milk if necessary to create a thick, lumpy sauce which will coat the back of a wooden spoon. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F. When hot, lightly brush surface with oil. Add about 1/4 cup batter per pancake to skillet and cook 2-3 minutes or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately or keep warm in 200°F oven until ready to serve. Serve with sour cream.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.


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Date Pecan Bread

Date Pecan Bread

Ingredients :
- 6 large egg yolks -
- 1/2 cup sugar -
- 1/2 cup unsalted butter, melted -
- 3/4 cup allpurpose flour -
- 1/2 teaspoon ground ginger -
- 2 teaspoons ground cinnamon -
- 1 1/2 teaspoons ground nutmeg -
- Pinch of ground cloves -
- Pinch of salt -
- 8 large egg whites -
- 1 1/2 cups finely chopped dates -
- 3/4 cup coarsely chopped pecans -
- 1/2 cup raisins -
- Confectioners sugar, for garnish -
- Coconut ice cream for serving, if desired -

How to Prepare : 6 large egg yolks
1/2 cup sugar
1/2 cup unsalted butter, melted
3/4 cup allpurpose flour
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
Pinch of ground cloves
Pinch of salt
8 large egg whites
1 1/2 cups finely chopped dates
3/4 cup coarsely chopped pecans
1/2 cup raisins
Confectioners sugar, for garnish
Coconut ice cream for serving, if desired

Butter and flour a 9 or 10inch round cake pan and line the base of it with baking parchment. Preheat the oven to 350 degrees F.


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Crispy and Creamy Doughnuts

Crispy and Creamy Doughnuts

Ingredients :
- 2 package envelopes active dry yeast -
- 1/4 cup warm water 105 to 115 degrees -
- 1 1/2 cups Warm Milk lukewarm -
- 1/2 cup White sugar -
- 1 teaspoon Salt -
- 2 Eggs -
- 1/3 cup Shortening -
- 5 cups All purpose flour -
- 1 quart Vegetable oil for Frying -
- 1 teaspoon Vanilla -

How to Prepare :
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, vanilla, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.

NOTE: 1. While you are preparing the dough. Turn your oven to 200 degrees for 1 minute, then turn off the oven. Then open the door.
2. Place the dough into a greased bowl, and cover. Making sure that the oven is off. Set in oven to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for


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Basic Bread Dough

Basic Bread Dough

Ingredients :

- 1 pkg. of Yeast -
- 6 cups Flour -
- 2 cups Lukewarm water -
- 1/3 cup Milk -
- 1 tbsp Sugar -
- 2 tsp Salt -


How to Prepare :
Dissolve yeast and sugar in 1/2 cup warm water. Let stand 5-10 minutes. Place flour and salt in large bowl making a depression in
the center. Combine milk, remaining water and dissolved yeast, pour into depression. Begin mixing flour with liquid making sure all batter on sides of bowl is worked into dough. Knead until a smooth dough results and the sides of the bowl are clean. ( Hands are occasionally dipped in more water while kneading to give a smooth, elastic finish)
Cover with towel and let rise in a warm place until it doubles in size ( 2-4 hours). Grab orange-size balls from edge of dough and form into smooth balls. Cover and let rise on cloth for 30 minutes.
Heat oven to 475°. Place dough directly on racks in oven. As soon as dough rises into a mound, 2-5 minutes, place under broiler for few seconds until lightly browned. Cool. This freezes well for later use.

Note: Many elegant recipes are made with this basic dough.


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Moroccan Fruit Dessert

Moroccan Fruit Dessert

Ingredients :
- 100 gm dried prunes -
- 100 gm dried apricots -
- 50 gm raisins -
- 500 ml milk -
- 120 gm caster sugar -
- 100 gm flour -
- 3 eggs -
- 20 gm unsalted butter -
- 50 gm white almonds -

How to Prepare :
Soak the prunes and the apricots in lots of water overnight, they will swell up so make sure the container is large and that they are well covered.
Grease an ovenproof dish using unsalted butter. Pre-heat the oven to 180C. Heat the milk (but do not let it boil) and drain the apricots and prunes. Mix the flour and the sugar and beat in the eggs to a smooth batter (I suggest a wooden spoon or whisk). Pour in the hot milk slowly beating all the time, mix thoroughly. Add the raisins.
Distribute the fruit evenly in the dish and pour the egg mixture over it. Sprinkle crumbs of butter over the surface.
Bake in the pre-heated oven for 45 - 55 minutes. The top should be golden brown with an occasional piece of fruit sticking out, a well placed skewer should come out clean. Sprinkle the nuts over the top and place under the grill for a couple of minutes and then serve. The quantities were just right for an oval dish 22 x 30 x 4 cm.


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Konafa

Konafa

Ingredients :
- 1 pound konafa pastry (found at Arabic or Mediterranean grocery store) -
- 1/2 pound unsalted butter; melted -
- Syrup -
- 1 1/4 cup sugar -
- 1/2 cup water -
- 1 tablespoon lemon juice -
- 1 tablespoon orange blossom water -
- Cream Filling -
- 4 tablespoons ground rice -
- 2 tablespoons sugar -
- 2 1/2 cups milk -
- 1/2 cup heavy cream -
- Walnut or Pistachios Filling -
- 2 cups walnuts or pistachios; chopped -
- 2 1/2 tablespoons sugar -

How to Prepare :
Prepare the syrup by combining all ingredients and heating over medium heat. Let simmer until thickened. Stir in orange blossom water and refrigerate at least 1 hour.
Cream filling: Mix ground rice and sugar to a smooth paste with 1/2 cup milk.
Boil the rest of the milk and add the ground rice paste slowly stirring continuously. Simmer until thick.
Let cool, add cream and mix well.
Walnut or pistachio filling:Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly.
Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
Cover with the remaining pastry and flattening out with the palm of your hand. Bake at 350 degrees for 45 minutes.
Then increase temperature to 475 degrees for an additional 10-15 minutes longer until it is golden. Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.


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Apple Muffins

Apple Muffins

Ingredients :
- 1 cup of grated apples -
- 60ml of oil -
- 1/2 cup of soft brown sugar -
- 2 eggs -
- 1 cup of milk -
- 1 tablespoon cinnamon -
- 2 cups of self raising flour -

How to Prepare :
1. Combine dry ingredients.
2. Mix flour into mixture.
3. Spoon into muffin tins and place in preheated moderate oven until cooked.


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Pecan Pralines

Pecan Pralines

Ingredients :
- 1-1/2 c sugar -
- 1-1/2 c firmly packed golden brown sugar -
- 1 c evaporated milk OR heavy cream -
- 3 1/2 cups pecan halves -

How to Prepare :
1. Line two large baking sheets with waxed paper. Combine the first three ingredients in a heavy saucepain. Stir over medium heat until the mixture boils. Cook until the thermometer registers 228 to 230 degrees F, stirring constantly. Quickly stir in the butter and pecans. Cook until the syip reaches soft ball stage (when a few drops of the mixture forms a soft ball when dropped into cold water). Beat for 1 minute.

2. Immediately drop the praline mixture by heaping tablespoons onto prepared baking sheets. Let pralines stand until set about 1-2 hrs. When cool, remove from wax paper. Wrap each praline separately in wax paper and store in air-tight containers.


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Peach dessert

Peach dessert

Ingredients :

cake:
- 1/2 cup flour -
- 3/4 cup confectioners sugar -
- 1 egg -
- zest of half an orange -
- 1 tsp. Baking powder -
- 2 Tbs. butter -

Syrup:
- 1 Large can of sliced Peaches in syrup -
- 2 Tbs. confectioners sugar -
- 2 Tbs. corn starch -
- Juice of 1 orange -
- 2 drops of lemon juice -

How to Prepare :

1. Preheat oven to 350
2. Mix cake ingredients together with a spoon, then spread in half cookie sheet pan. (it's going to spread really thin, this is really the crust for the dessert). (for a normal size cookie sheet just double up the ingredients).
3. Bake in the oven for about 15 minutes or until light golden.
4. Let is cool, then spread the peach slices on top.
5. In sauce pan, combine: orange juice, lemon juice, peach juice, corn starch and sugar. Bring to boil, and let thicken.
6. Remove from heat, pour over cake and peaches.
7. Let cool and enjoy!


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Pancakes of Semolina

Pancakes of Semolina

Ingredients :
- 400 g of fine soaked semolina to water -
- 1/ 2 coffee spoonful of salt -
- 50 g of sugar -
- 100 g of softened butter -
- 3/ 4 of a glass of water -


How to Prepare :
Mix the semolina, with salt and sugar then insert the butter. Well mix, knead and wet of some water until getting a dough a little soft.
Shape the pancakes of 1 cm of thickness and cook on soft fire in a dry stove for 5 to 10 mn of each side. Taste tepid.


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Rice Pudding With Dates

Rice Pudding With Dates

Ingredients :

- 2 cups cooked white rice -
- 2 cups 2% milk -
- 3 tablespoons white sugar -
- 15 dates, pitted and chopped -

How to Prepare :

Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.


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Noni Afghani

Noni Afghani

Ingredients :
- 1 1/2 cups warm water -
- 1 (.25 ounce) envelope active dry yeast -
- 1 tablespoon white sugar -
- 4 cups all-purpose flour -
- 1 1/4 teaspoons salt, or to taste -
- 1/4 cup corn oil -
- 1 egg -
- 1 tablespoon water -
- 1 tablespoon caraway seed (optional) -

How to Prepare :
1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
2. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
3. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
4. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.


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Fereni Starch Pudding

Fereni Starch Pudding

Ingredients :

- 2/3 cup cornstarch -
- 2 cups milk -
- 6 whole cardamom seeds -
- 1/2 cup ground almonds -
- rosewater to taste -
- 1/4 cup blanched slivered almonds -
- 1/4 cup white sugar -


How to Prepare :

1. Dissolve corn starch in 1 cup of cold milk.
2. Bring remaining milk to boil with cardamom and ground almonds. Then add corn starch mixture and stir continuously with a whisk. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy!


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