Easy Macaroni and Cheese

Saturday, January 31, 2009


* 1 1/2 teaspoons unsalted butter
* 7 teaspoons all purpose flour
* 1 1/3 cups skim milk, heated
* 8 ounces low fat cheddar cheese (2 cups), coarsely grated
* 1 box (7 to 8 ounces) dried macaroni
* Salt and pepper to taste


In a saucepan, melt butter over low heat. Whisk in the flour and cook the mixture, stirring for 3 minutes. Add the milk in a stream, whisking. Bring the mixture to a boil and simmer for 3 minutes. Stir in the cheese and cook until cheese is melted.

Cook the macaroni according to package instructions and drain well. Combine with cheese mixture and salt and pepper to taste.

Mayonnaise Shrimp

Friday, January 30, 2009

1 lb of large or medium shrimp, and peeled
1/2 cup walnuts
5 cups water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 tbs honey
3 tbs mayonnaise
1 tbs fresh lemon juice
1/2 tbs condensed milk
1/2 cup oil


Mix cornstarch and egg whites together to form a thick, sticky feel and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a bowl until smooth.

Heat oil until boiling, then deep fry the Shrimp until golden brown. Drain, then put in the honey mayonnaise mixture (I prefer use the sauce as a dip). Mix it all together, sprinkle with walnuts or sesame seeds, and arrange on platter.


Saturday, January 17, 2009


* 1 (5 ounce) package instant vanilla pudding mix
* 2 cups cold milk
* 1 (14 ounce) can sweetened condensed milk
* 1 tablespoon vanilla extract
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (16 ounce) package vanilla wafers
* 8-10 bananas, sliced


1. In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Shrimp Tempura

Thursday, January 15, 2009


* 1/2 cup rice wine
* 1/4 teaspoon salt
* 1/2 pound fresh shrimp, peeled and deveined
* 2 quarts oil for deep frying
* 1/4 cup all-purpose flour
* 1/3 cup ice water
* 1/4 cup cornstarch
* 1 egg yolk
* 1/4 teaspoon salt
* 1/4 teaspoon white sugar
* 1 teaspoon shortening
* 1/2 teaspoon baking powder


1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

Tempura Dipping Sauce

* 1 cup water
* 1 tablespoon dashi granules
* 1/4 cup mirin (Japanese sweet wine)
* 2 tablespoons soy sauce

1. In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.


* 1 (250 - 270 g) baguette loft
* 1 pkg (227 g) immitation crab, chopped
*1/2 tsp grated lemon rind
* 1 tbsp lemon juice
*1/4 cup light sour cream
* 2 tbsp each chopped chives/ green onion and parsley
* salt and pepper to taste
* 1 pkg (250 g) Lactantia spreadable Mediterenian salsa cream cheese (I use Philladelphia chive & onion)

1. Cut baguette into 1/2 inch thick slices. Place on layer baking sheet. Bake in preheated oven at 425 F (220 C) 5-7 minutes or until lightly brown and crisp. Cool.

2. Combine crab, lemon rind and juice, sour cream, chives and parsley. Add salt and pepper to taste.

4. Spread each bread slices with heaping teaspoon of cream cheese. Top with crab mixture.
Makes about 30 appetizer.

MAKHANI CHICKEN (Indian Butter Chicken)

1 3/4 pounds skinless, boneless chicken breast, cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste

1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil

1 tablespoon butter
1 Onion, chopped
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green
chilli pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup heavy cream
1/2 cup ground cashew

1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 15 - 30 minutes .

2. Place yogurt in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours (or over night for the best result)

3. Preheat oven to 400 degrees F (200 degrees C).

4. Place chicken on baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.

5. To Make Sauce: Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic and green chilli peppers. Saute until tender, then stir in tomato puree, chili powder, salt,and garam masala. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.

6. Place chicken in sauce mixture. Cook till the chicken is done and the gravy is thicken. Stir in fresh cream.

7. Melt the butter and pour it over the chicken. Add ground cashew. Garnish with coriander leaves and serve with naan.

Honey Glazed Pea Pods and Carrots


* 2 cups sliced carrots
* 1/2 pound snow peas, trimmed
* 3 tablespoons butter
* 1/2 teaspoon cornstarch
* 2 tablespoons honey


1. Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
2. Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.


Prime Rib Roast beef

Saturday, January 10, 2009


* 1 (5 pound) standing beef rib roast
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 teaspoon garlic powder


1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Source: Allrecipes

Quick and Easy Yorkshire Pudding


* 3 eggs
* 1 cup milk
* 1 cup all-purpose flour
* 2 tablespoons butter


1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
3. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
4. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.
5. Serve with Prime Rib Roast beef

Source : Allrecipes

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