Free Online Recipes

Ingredients:

• Coffee Syrup
• 1/3 cup Water
• ½ cup Sugar
• 2 tbsps Coffee
• ¼ cup Brandy

Mascarpone Filling

• Cocoa powder
• 1/3 cup Sugar
• 2 tsps Vanilla Essence
• 150 gms Sliced Sponge cake
• -½ cups Heavy Whipping cream
• 400 gms Mascarpone Cheese (can even use hung Curd)

Method:

Syrup

1. Combine water and sugar in a small saucepan.
2. Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool.
4. Add coffee and brandy.

Filling

1. Whip cream with sugar and vanilla until soft peaks form.
2. Fold cream into softened mascarpone.

Assembly

1. Place a layer of the sponge cake slices in the bottom of a shallow dish.
2. Sprinkle with half the syrup.
3. Spread with half the filling.
4. Repeat with remaining sponge, syrup and filling, spreading the top smooth, using a metal spatula.
5. Cover with plastic wrap and refrigerate for up to 24 hours before serving.
6. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

This recipe makes 8 to 10 servings.

INGREDIENTS:

1 box Mueller’s creamy Italian pasta bake salad
8 oz. tomato paste
1 med. onion
1 tbsp. mayonnaise
1/4 c. milk
2 eggs
1 1/2 lb. hamburger meat
2 or 3 tbsp. water

DIRECTIONS:

Prepare noodles as directed. Save the seasoning mix. Combine seasoning mix with milk, eggs and mayonnaise. Brown hamburger and onion, drain. Add tomato paste and water. In baking dish, layer noodles, then hamburger. Top with seasoning mixture. Bake at 350 degrees for 25 minutes. Sprinkle with Parmesan cheese.

Ingredients:

For Marination
• 1 tsp Coriander powder
• ½ tsp Turmeric powder
• 2 tsp Red Chilli powder
• 10 Chicken leg piece
• 1 tsp Cumin powder
• ½ cup plain Curd

For Gravy

• 3 Cloves
• 4-5 tbsp Oil
• 3 Cardamom
• 1 bunch Spinach
• 10 Green Chilli
• 1 stick Cinnamon
• 2 medium Onions
• 3 tsp Garlic paste
• 2 tsp Cumin powder
• 1 tsp Ginger, minced
• 4 Tomatoes, chopped
• Salt according to taste
• 1 tsp Red Chilli powder
• 2 tsp Coriander powder

Method:

1. Clean and cut the chicken into sizeable pieces.
2. Marinate in the dry powders and curd for about 1 hour.
3. Shallow fry the chicken in about 1-2 tbsp oil till it`s done.
4. Chop one onion and blend the other onion with the palak (spinach), nuts, tomato, ginger, garlic, green chilies, cinnamon, cloves and cardamom.
5. Heat the remaining oil and fry the chopped onion.
6. When it turns translucent, add the blended masala and fry for about 10-12 minutes till the oil starts leaving the sides of the masala.
7. Add the salt, corriander-cumin powder and chili powder and cook for a minute.
8. Now add the chicken pieces and 1-2 cups of water. Bring it to a boil on low heat till the chicken is cooked.
9. Serve garnished with chopped onions.