Cracker Barrel Chicken Casserole

1 cup yellow corn meal
1/3 cup flour
1 1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup butter, melted

Chicken Filling:
2 1/2 cups cooked chicken breasts (cut into bite-size pieces)
1/4 cup yellow onion (chopped)
1/2 cup celery (thin chopped)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can cream of chicken soup
1 3/4 cups chicken broth
2 tablespoons butter

Mix first nine ingredients together in mixing bowl until
smooth. Pour into greased 8" x 8" baking pan and bake at 375F
for 20 - 25 minutes until done. Remove from oven and let cool
completely.

When cool, crumble corn bread and place 3 cups of corn bread
crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and
mix well, set aside.

In sauce pan on medium low heat place butter. Saute onions and
celery until transparent, stirring occasionally. Add chicken
broth, cream of chicken soup, salt, and pepper. Stir until well
blended and soup is desolved completely. Add chicken, stir and
blend until mixture reaches a low simmer. Cook for 5 minutes,
remove from heat. Place chicken mixture in buttered casserole
dish (2 1/2 qt.), or individual casserole dishes (about four).
Spoon cornbread crumb topping on top of chicken mixture (do not
stir in chicken filling) and place baking dish in preheated oven
at 350F for 35 - 40 minutes. The crumbs will turn a golden yellow.

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Sweet and Sour Meatballs

2 pounds lean ground beef
2 eggs
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 teaspoon ground ginger
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons granulated sugar

1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon seasoning salt
1 large carrot, diced
1 large green bell pepper, cut into 1/2 inch pieces

Preheat oven to 400F. Lightly grease a large, shallow baking sheet.
In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs
and onion. Sprinkle with ginger, seasoning salt, pepper,
Worcestershire sauce and sugar. Shape into one inch balls.

Place meatballs in a single layer on prepared baking sheet. Bake in
preheated oven for 10 to 15 minutes; set aside.

To make the sauce, mix enough water with the reserved pineapple
juice to make 1 cup. In a large pot over medium heat, combine the
juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar.
Stir in cornstarch, ginger and seasoning salt, until smooth. Cover
and cook until thickened.

Stir pineapple chunks, carrot, green pepper and meatballs into the
sauce. Gently stir to coat the meatballs with the sauce. Simmer,
uncovered, for about 20 minutes, or until meatballs are thoroughly
cooked.

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Mrs. Fields Eggnog Cookies

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg

Preheat oven to 300F. In a medium bowl combine flour, baking
powder, cinnamon and nutmeg. mix well with a wire whisk and
set aside.

In a large bowl, cream sugar and butter with an electric mixer
to form a grainy paste. Add eggnog, vanilla and egg yolks and beat
at medium speed until smooth. Add the dry ingredients and beat
at low speed just until combined. Do not overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 1" apart.
Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until
bottoms turn light brown. Transfer to cool, flat surface
immediately with spatula.

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Bourbon Walnut Pie

Crust:
2 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
1 tablespoon milk

Filling:
1 cup dark corn syrup
1/2 cup sugar
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons bourbon
1 1/2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup chopped walnuts (about 3 ounces)
3/4 cup walnut halves (about 3 ounces)

For Crust: Blend flour, sugar and salt in processor. Add butter
and process using on/off turns until mixture resembles coarse meal.
Whisk egg and milk in small bowl to blend, then add to processor.
Blend until moist clumps form. Gather dough into ball and flatten
into disk. Wrap dough in plastic and refrigerate 1 hour.

For Filling: Preheat oven to 350°F. Whisk syrup, sugar, eggs,
butter, bourbon, flour, vanilla and salt in large bowl to blend.
Mix in all walnuts.

Roll out dough on floured surface to 14-inch round. Transfer to
9-inch-diameter glass pie dish. Fold edge under; crimp decoratively.
Pour filling into prepared crust. Bake until crust is golden and
filling is set in center when pie is shaken slightly, about 55
minutes. Cool pie completely in pan on rack.

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Bajan Chicken

The Whole Chile Pepper Book.

3 fresh Habanero chiles, stems & seeds removed, finely chopped
1 tablespoon Caribbean-style Habanero sauce
4 chicken breasts, skin removed
6 green onions, finely chopped, including tops
3 cloves garlic, minced
2 tablespoons fresh-squeezed lime juice
2 tablespoons fresh parsley, chopped
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 egg
1 tablespoon soy sauce
Flour for dredging
3 cups dry breadcrumbs
Vegetable oil for frying

Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out.

Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the bread crumbs.

Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side.

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Double Decker Sweet Potato Pecan Pie

Crust:
8 graham crackers, finely crushed
1 T. canola oil

Preheat oven to 325° F. Lightly spray 10" non-stick heavy-gauge springform pan with cooking oil. Mix all crust ingredients together thoroughly and press firmly into pan. Bake 4-5 minutes. Cool on rack.

Sweet Potato Filling:
2 1/2 C. steamed sweet potatoes, mashed until smooth
1 1/2 C. soy milk or low fat evaporated milk
1/4 C. brown sugar
1/2 C. granulated sugar
1/4 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/8 t. ground cloves
4 organic egg whites

Raise oven temperature to 350°F. In a large bowl mix all ingredients until well-blended and completely smooth. Set aside.

Pecan Filling:
6 organic egg whites
1/2 C. granulated sugar
1/2 t. salt
2 T. canola oil
1 1/2 C. light corn syrup
1 C. finely chopped fresh pecan halves
1 T. vanilla extract

Combine first 5 ingredients in large bowl and beat until well combined. Stir in pecans and vanilla.

Pour sweet potato filling into baked pie crust and smooth top. Carefully pour pecan filling on top. Bake for 50-60 minutes, until a knife inserted into the pie comes out clean. Cool on rack.

Makes 12-14 servings

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Rigatoni alla Fontina

Yield: 4 servings

1 lb Rigatoni
3 T Salt
6 T Butter, sweet
1/2 lb Sliced fontina cheese
2 pn Nutmeg
1 c Parmigiano cheese
2 pn Black pepper

eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted
boiling water until extra al dante (they will finish cooking in the
oven). Drain well and place in a large bowl. Add 2/3 of the butter,
1/2 of the parmigiano, and nutmeg and mix well until all the pasta is
coated. In a buttered baking dish, make a layer of the pasta, a
! ! layer of the fontina cheese, sprinkle with the parmigiano, and
repeat the process until the pasta is used up, ending with a layer
of the fontina on top. Sprinkle with parmigiano and black pepper and
dot with the remaining butter. Bake for 15 minutes, or until the
cheese is melted. May be served on flat plates.

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Tortellini with Peas and Prosciutto Recipe

Tortellini with Peas and Prosciutto

Categories: Pasta, Italian
Yield: 4 servings

15 oz Tortellini; cheese
1 1/2 c Whipping cream
1 pinch Nutmeg; freshly grated
6 T Parmesan; freshly grated
3/4 c Peas; frozen tiny thawed
1 1/2 oz Prosciutto; fat trimmed cut
Salt and freshly ground pepper

Cook tortellini in large pot of boiling salted water until barely
tender, stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat.
Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, Parmesan, peas and
prosciutto. Simmer over low heat until tortellini are tender and
sauce thickens, stirring occasionally, about 4 minutes. Season with
salt and pepper. Divide among four warm bowls and serve.

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Murg Afgani (Chicken with Melon Seeds) Recipe

Murg Afgani (Chicken with Melon Seeds) Recipe : Popular Chicken Recipes

Ingredients

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashew nut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

Method

Clean the chicken and keep aside.

Make a paste of all the ingredients and marinate the whole chicken well
with this.

Keep marinated for four hours.

Grill in a tandoor (charcoal grill) till golden.

Serve the murgh afgani hot with onion rings.

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Rice With Raisins Recipe

Yield: 6 servings

4 tb Olive oil
1 Garlic clove
-finely minced
1 tb Parsley; fresh - chopped
1 1/2 c Rice; short grain
1/2 c Raisins; dark seedless
1/2 ts Salt
3 c Broth; hot
Pepper; black

"Riso coll'Uvetta is an ancient Venetian dish prepared mainly during
Chanuka. It has an interesting taste, nut is not for every palate."

Heat oil in large skillet. Add garlic, parsley and rice. Cook over
high heat, stirring with wooden spoon, till garlic begins to
discolour. Add raisins and sal! ! t. Add hot broth, 1/4 cup at a time and
continue to cook, uncovered over high heat till rice is done - about
15 minutes in all. Taste for salt and pepper and add if necessary.
Serve hot or at room temperature.

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Talawa Gosht (Hyderabadi ) Recipe

Ingredients:
Meat - 1 Kg
Coriander Leaves - 2 Bunches [handful]
Salt - 2-3 tsp or according to taste
Red Chilli - 2 tsp
Turmeric - 1/4 tsp
Garam Masala (Mix of Spices) - 1/2 tsp
Ginger Paste - 1 1/2 Tbsp
Garlic Paste - 1 1/2 Tbsp
Vinegar - 1 tsp
Lime juice - 4 tsp
Oil for frying

Method

1.Cut cube sized pieces of beef and grind them slightly in a mixer. Make
sure that the cubes are not fully minced but are only torn due to the
grinding action.

2.Add Ginger paste, Garlic paste, salt, red chilli powder, turmeric
powder and vinegar to the beef. Mix it well and keep aside for 30
minutes to an hour. One can refrigerate overnight for better taste.

3.Heat 4 tbsp oil in a pressure cooker and fry the beef for 3 minutes.
Add 2 cups of water and pressure cook on medium heat for 25 minutes.

4.Heat a non-stick cooking vessel/pan with several Tbsp of oil for
frying beef.

5.Unload the contents of the pressure cooker into the frying pan. Fry
the beef for 10 minutes. Add coriander leaves and fry for another 5
minutes or until the beef is blackish brown in color. Add more oil if
need be.

6.Heat the coal pieces to red hot. Cut slices of onion and place them in
a funnel shape in the fried beef. Add some ghee to it. Drop the heated
coal pieces into the onion slices holding ghee. Immediately put the lid
on the pan and let the smoke settle to give a tempting aroma.

7.Pour lime juice, mix well and serve hot with slices of onion and
tomato.

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Salmon with Pears, Apples and Limes Recipe

Ingredients:

6 Salmon Steaks
2 Tbsp Butter
2 Limes
fresh ground Pepper
1 Apple
1 Pear

Method

Prepare the fruit by thinly slicing the lime, including the ends.

Halve and core the apple and pear and cut into thin slices, about 1/8".

In a large skillet, at a low heat, melt the butter and sprinkle with
pepper.

Add the lime slices, turning to coat them with butter.

Add apple and pear and sauté' until butter is absorbed by the fruit,
about 5 minutes.

Fruit should be tender, but not browned.

Place salmon steaks on the grill.

Remove the lime ends from the sautéed fruit and rub over salmon,
simultaneously squeezing juice.

Broil about 5 inches from the heat until brown, about 7 minutes.

Turn and repeat on the other side.

Carefully remove steaks.

Serve immediately with sautéed fruit complimented with brown rice
milanese and green beans with mushroom and sesame seeds.

Serves 6.

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Seafood Marinade Recipes

Asian Marinade Recipe : Seafood Marinade Recipes

Ingredients

1/4 cup Soy Sauce
2 Tbsp dark Sesame Oil
2 Tbsp Rice Vinegar
1 Tbsp minced Garlic
1 Tbsp minced Ginger
1 Scallion, sliced thin (about 2 Tbsp)
1 ground Black Pepper, to taste

Method

Marinate fish for 30 minutes, turning after 15 minutes.

Then grill for about 8 minutes.

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Cham-Cham Recipe

Ingredients:

2 liters full cream/ whole milk
2-3 tbsps lime/lemon juice
5 tsps flour
4 cups water
2 cups sugar
2-3 tbsps rose water or a few strands of saffron
A few drops of yellow food colour (according to your preference)
200 gms fresh thickened/ heavy/ double cream

Method

Bring the milk to a boil over a medium flame. Stir occassionally to
ensure the milk does not burn. When the milk begins to boil, add the
lime juice and mix well. When the curds begin to separate from the milk,
turn off the fire and leave the millk aside for 10 minutes to let the
curdling process finish.

Strain the cheese and wash it well under running water - to remove all
the lime juice from it.

Now put the cheese in a cheesecloth and hang for 1 hour to completely
drain all the liquid from it.

Put the drained cheese into a mixing bowl and begin to knead it.
Continue till all the lumps are removed and the cheese is absolutely
smooth. When this happens the cheese will begin to release its fat and
your hands will feel greasy. The smoother you knead the cheese, the
better the Cham-Chams. This is the time to add the yellow food color and
mix well.

Now sprinkle the flour over the surface of the cheese and work it into
the cheese to mix thoroughly.

Mix the sugar and water in a pressure cooker and bring the mixture to a
boil (without covering the pressure cooker). Make sure the cooker is
large enough to accomodate the finished Cham-Chams, as they will expand
to double their size while cooking in the syrup!
While the sugar syrup boils, divide the dough into small marble-sized
balls and roll between your palms till smooth. Now gently press them
into an oblong shape and then flatten a little.

Gently add the balls to the sugar syrup and cover the pressure cooker.
Add the cooker weight and wait for the first whistle. Once the first
whistle blows, wait another 8-10 minutes and then turn off the fire.
Release the steam from the pressure cooker and allow the Cham-Chams to
cool completely before touching them. They will have expanded to almost
double their original size and will be delicate when hot.

When cool, pour the rose water or saffron syrup (made by soaking the
saffron strands in a little warm water) on the Cham-Chams and chill for
a few hours. When chilled, remove the Cham-Chams from the syrup and
arrange in a platter.

Whisk the fresh cream till thick and fluffy. Fill into an icing bag and
pipe a swirl out (with a thick nozzle) onto each Cham-Cham.

Garnish with slivers of your favorite dried fruit and serve.

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