Steak and Mushroom Turnovers

12 cup cooked beef steak, cut into a small dice

14 cup cooked fresh buttom mushrooms, chopped finely

14 cup reconstituted dried wild mushrooms (I used black trumpet), chopped finely


1 large shallot, minced

2 large cloves garlic, minced

2 teaspoons fresh thyme

14 teaspoon red chili pepper flakes

1 tbsp butter

3 oz. chevre (goat cheese)

1 tbsp mushroom cooking liquid

Salt and pepper to taste

12 package (8 oz.) Athens phyllo dough, or your favorite brand

1 stick melted butter for phyllo dough


Directions

Melt butter on medium in a large skillet, add the garlic and shallot and stir often for a few minutes until the shallots and garlic are softened, but not browned. Add the chopped button and wild mushrooms, the steak, thyme and chili pepper flakes. Stir continually for a few minutes over medium heat until everything is fully incorporated and heated through. Remove from heat and set aside for several minutes to cool.


In a medium mixing bowl, mix the goat cheese and mushroom cooking liquid together until smooth and creamy. Add the cooled steak and mushroom mixture, combine thoroughly and taste for salt and pepper.


Preheat oven to 350 degrees. Prepare 5 layers of phyllo dough with melted butter between each layer and cut the stack into two lengthwise. Put a very generous portion of steak and mushroom filling (figure on dividing the mix into eight) on the end of each dough strip, allowing a fold-over to make a square.

Turkish Omelette

Turkish Omelette

Ingredients:

4 eggs
2 tspoon flour
2 tbspoon water or milk (I added milk)
1 tspoon olive oil
bunch of parsley - finely chopped
1/4 cup crumbled feta cheese
1 medium onion - finely chopped
freshly ground black pepper
red pepper flakes
Salt to taste

Method:

Mix the flour with the eggs. Whisk well. Then add the milk and whisk some more.

Then add parsley, feta, onions, black pepper, and red pepper flakes to this mix and stir till it all mixes well together.

Now heat oil in a frying pan. When the oil is hot, add the mix and make a round omelette, much like a dosa. Cook till it is brown on each side and serve warm.

Colorful Rice - yuummuuyyy Lunch

Ingredients :

1 onion
1 stalk celery
1 carrot
1 zucchini squash (sm.)
1 yellow squash (sm.)
8 oz. fresh mushrooms
1 c. raw rice
1 1/2 c. chicken broth


Method :

Chop onion and celery; slice carrot, zucchini, yellow squash and mushrooms. Saute onions in a small amount of oil. Add other vegetables, rice and chicken broth. Bring to a boil. Cover; lower heat and simmer for 20-30 minutes or until rice is done. (Do not stir.) Most of the liquid should be absorbed. Serves 6.

Paella( Spanish Rice )

Ingredients:

Round grain rice – 350 gram
Red pepper – 1 unit
Green beans – 100 grams
Frozen Peas – 150 grams
Cayenne pepper – ¼ teaspoon
Vegetable broth – 3 ½ cups
Olive oil - 5 tablespoons
Green pepper – 1 unit
Small onion -1 unit
Paprika – ½ teaspoon
Garlic clove – 2 units
Saffron – 6 strands or Paella seasoning
Salt – to taste


Method:

Wash vegetables, and cut into squares. Thaw peas.
Heat oil in a paella pan and sauté onion until translucent. Add all vegetables except the garlic, and sauté for 15 minutes.


Add the paprika, mix well with vegetables; add the rice without stirring, until it begins to be transparent. Crush the garlic with the saffron, diluted with a little water and add to the previous preparation.


Pour the hot broth (double volume of rice broth) on rice and vegetables, correct the seasoning, and cook for 20 minutes or until rice is ready. Let the paella rest a few minutes before serving.

Meat Pie - Delicious Brunch

Ingredients

BASE

8 oz flour
1/2 tsp salt
1/4 pt water
2 oz beef drippings

TOP

12 oz puff pastry
1 beaten egg for glaze

FILLING

1 lb minced beef
1 cube beef stock
1 tsp salt
1 pepper to taste
1/2 pt water
1 pinch nutmeg
3 tbsp flour
1 brown food coloring


Preparation

Mix all base ingredients thoroughly. Roll out to about 1/8"
thickness.


Roll out puff pastry to 1/4" thickness.

Saute the beef. Dissolve the stock cube in the water, add to beef.
Season to taste. Sprinkle with flour and cook till flour is browned
and incorporated well. Adjust seasoning and coloring to taste.


Make pies by putting scoops of about 1/4 cup on the base crust. Egg
glaze around the filling and top with the puff pastry, using the egg
glaze as a "glue" (try not to leave large air pockets). Cut around
the filling, creating individual pies. Brush the top with more egg
glaze for color and bake at 350 degrees till puffed and browned.

Potatoes Vegetable - Lunch Recipe

Ingredients :

Part-A

French beans___ 250 grams
Potato ___ 1 no
Salt___ 1 tea spoon
Soya Sauce___ 1 tea spoon
Ajino Motto___ half tea spoon
Cauliflower___ 1 kg
Water___ 1 cup
Sugar___ half tea spoon
Sesame Oil___ 1 tea spoon
Carrot(flower shaped)___ 250 grams


Part-B

Water___1 and half table spoon
Corn flour___ 1 table spoon


Method:

Fry all the vegetables in two table spoon of oil.
Add part (a) in it and let it boil.
Then add part(b) in it.
Leave on heat for a while and then draw it out and serve hot.

Italian Pasta Salad

Ingredients:

1 lb. small pasta, cooked(drain & rinse w/ cold water immediately)
1 bunch spinach, de-stemmed and chopped
1 large daikon radish, halved lengthwise & sliced about 1/8""


Thick

1/2 lb. red grapes, halved
Guar gum-n-rasberry dressing:
1 t. guar gum dissolved in 1/2 c. hot water
2 T. honey
mustard powder to taste
dill to taste
1/2 c. rasberry vinegar


Directions:

Just mix the salad ingredients together, mix the dressing

ingredients, toss with the salad.

Vegetable Karahi

Ingredients:

Cauliflower – ½ cut in slices
Tinda – 2
Potatoes – 2
Courgette – 1
Carrot – 1
urmeric powder – 1 tbsp
Garam masala powder -1 tbsp
Red crushed chilli – 2 tbsp
Green chillies – 4
Onion – 1
Cumin powder – 1 tbsp
Salt – as taste
Tomatoes – 3
Ginger – I medium piece
Yogurt – 125g
Ginger garlic paste – 2 tbsp


Method:

Take a wok put oil and heat it up and fry onion until light pink, then put ginger garlic paste and fry, then put chopped tomatoes and mix well, then put salt, red crushed chillies, turmeric powder, cumin powder, garam masala, and mix it well, then add vegetables and mix it well,


then put yogurt and fry bit, after 3 min put green chillies, fresh coriander and ginger flaks with little bit of water and cook on steam until vegetables done. Then serve with ginger flaks and green chillies.

EGG SALAD RECIPE

Preparation time : 10 mins | Serves 4 persons


Salads, healthy and rich in vegetable nutrition are one of the best sources of vitamins and other vital minerals. When making salads with white meat or egg, they become a healthy source of proteins too. In this egg salad recipe I have use boiled eggs with corns and capsicum to make this salad a complete protein diet. Its dressing makes it even more healthy as compared to other salad dressings.

Ingredients:

4 hard boiled eggs
1 cup mayonnaise
1 cup yogurt
1 tsp freshly crushed black pepper (using a peppermill)
1/2 cup sweet corns
Salt to taste
Pinch of oregano
Pinch of rosemary
1 tspn sugar
1 tbspn lemon juice
1/2 cup capsicum (finely chopped)


Procedure:


1. In a bowl, mashed the hard boiled eggs using fork so that eggs break into very small pieces.
2. In another bowl, mix rest of the ingredients well using egg beater.
3. Now mix the mashed eggs into the above mixture.
4. Put this egg salad into the fridge for few minutes to chill.

Note : Using a kitchen mandolin slicer will save you lot of time for other work as it slices, dices, shreds and make cubes of vegetables and fruits in very little time.

Servings:


This egg salad is ready to serve for any dinner party or you can also use it as sandwich stuffing.

Low Fat Grilled Chicken Salad Recipe

Boneless, skinless chicken breast - 400g
Red potatoes - 300g (cut in half)
Green beans - 200g
Orange marmalade - 2 tbsps
Leaf lettuce - 3 cups (torn)
Oranges - 2 (peeled and sectioned)
Orange juice - 1/4 cup
Salt and black pepper - add to taste
Orange zest - 1/2 teaspoon
Diced ginger - 1/2 teaspoon
Red wine vinegar - 1 tbsp


•Mix orange juice, marmalade, salt, pepper, orange peel, and ginger. Take about 1/4 cup and brush on to the chicken. Then grill until both sides browned. Cut the chicken into slices.
•Boil the potatoes for 8 to 10 minutes until tender. Also boil the green beans for 2 to 3 minutes until cooked. Then drain the water.
•In a large salad bowl, mix the chicken, orange slices, potatoes and green beans. Toss evenly with the orange sauce mixture.

Light Lunch""Vegetable Sandwich""

Ingredients:
1/2 cup cabbage
1/2 tsp white pepper
1/4 tsp Chinese salt
1 egg, whisked
1 carrot
1 spring onion
1 tbsp oil
1 capsicum
2 green chillies
2 potatoes
4-6 slices of bread
Black pepper to taste
Salt to taste


Method:

Boil, peel and mash potatoes and add salt and black pepper.
Heat oil in a pan and stir fry the vegetables.
Add seasonings.
Mix the stir-fried vegetables and mashed potatoes; make kebabs of the mixture.
Dip the kebabs in beaten egg and deep fry until brown.
Take a slice of bread, place kebab, onion rings and cucumber pieces and top with the other slice.
Cut the sandwiches diagonally and serve.

Chicken Kebabs and Pakoras

Ingredients:
2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying


Method:

Mix all the above ingredients properly and make kebabs.
Shallow fry and serve with chilli garlic sauce.
To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.

Creamy Macaroni and Cheese

Ingredients
* 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
* 4 tablespoons (1/2 stuck) butter, cut into pieces
* 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
* 3 eggs, beaten
* 1/2 cup sour cream
* 1 (10 3/4-ounce) can condensed Cheddar cheese soup
* 1/2 teaspoon salt
* 1 cup whole milk
* 1/2 teaspoon dry mustard
* 1/2 teaspoon black pepper


Directions:

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.


In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.