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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