Ingredients:Â 1 grated cucumber125 gm boiled prawns300 ml dahi6 tbsp lemon juice250 ml cream1 chopped capsicum salt and pepper to taste
Method: Sprinkle salt on the grated cucumber and leave aside for 15 minutes. Mix together the yoghurt, cream and cucumber. Add lemon juice, capsicum, prawns and salt and pepper. Chill for an hour before serving.
Ingredients:Â 150 gm split red lentils 1 litre chicken stock ? tsp turmeric 1 diced potato 1 tbsp garlic paste 1 tbsp ginger paste 200 gm boneless chicken breast 3 tbsp oil 1 tsp cumin seeds 1 tsp coriander seeds ? tsp chilli powder 2 tbsp lemon juice chopped coriander
Method: Simmer lentils in stock with turmeric for 30 minutes. Add potato into the pan and simmer for 20 minutes. Puree the soup and season well. Sprinkle the diced chicken with salt and pepper. Heat oil in a pan and add ginger paste, garlic paste, and coriander and chilli powder. Add chicken and stir-fry for two minutes before adding the pureed soup. Sharpen with lemon juice and garnish with coriander.
Ingredients:Â chicken stock 3 cups dough 50 g cream 1 cup salt & pepper pinch boiled chicken 50gdiced asparagus
Method: Make a cream soup by heating chicken stock and adding roux. Add all the cream, leaving 2 tsp for garnishing & cook to a thick consistency. Season with salt and pepper. Dice boiled chicken to small cubes and put into soup. Cut asparagus into small pieces & blend into soup. Pour into soup bowl & garnish with cream.
Ingredients:Â 500 gm cubed mutton100 gm sliced onion5 gm slit green chillies10 gm ginger strips1 tsp pepper corns10 curry pattas1 grated coconutsalt to taste100 gm oil1 cinnamon4 cardamoms4 cloves150 gm cubed potatoes50 gm diced carrots
Method: Boil mutton along with ginger. Set aside.Boil potatoes and carrots. Set aside. Extract coconut milk twice.Heat oil and saut?a> sabut garam masala, onion, green chillies, ginger, curry patta, peppercorns.Add boiled mutton, potatoes and carrot along with second extract of coconut milk and cook.Stir first extract of coconut milk just before serving.
1 tbsp. butter
1 c. onions
1 1/2 lb. beef chuck, cut in 1/2 in. cubes
3 1/2 c. beef broth
2 cans (14 1/2 or 16 oz.) whole tomatoes, undrained, cut up
2 (16 oz.) pkgs. Green Giant Pasta Accents, garlic seasoning, frozen vegetables and pasta
1/4 tsp. pepper
DIRECTIONS:-
Melt butter in dutch oven over medium heat. Add onions and beef; cook 5 to 8 minutes or until beef is lightly browned and onions are crisp-tender, stirring frequently. Drain. Add beef broth, tomatoes; mix well. Bring to a boil; reduce heat to low. Cook covered for 30 minutes, or until beef is tender. Stir in frozen vegetables with pasta and pepper. Cook 5 to 8 minutes or until pasta is tender and vegetables are crisp-tender.
Serves 5-7.
1 c. Great Northern or sm. white beans
2 tbsp. olive oil
1 med. carrot, sliced
1 lg. onion, finely chopped
1/2 c. thinly sliced pepperoni
1 can tomatoes
1 tsp. dried basil leaves
1/2 c. sm. shell
Pasta salt
DIRECTIONS:-
Place beans in a bowl; add 2 cups of water. Bring to boiling in a medium saucepan, boil briskly 2 minutes. Remove from heat, let stand covered 1 hour.
In a 5-6 quart kettle heat oil, cook carrot, celery and onion until onion is soft. Add tomatoes, basil, bay leaf, beans and liquid and remaining cups water. Bring to boiling. Cover, reduce heat, simmer until beans are tender.
To soup add pasta shells. Bring to boiling. Cook, uncovered, until pasta is tender. Season to taste with salt.
1 lb. hot or sweet Italian sausage links
14 1/2 oz. can chicken broth
1 tsp. basil leaves
16 oz. Green Giant frozen pasta
Accents (garlic seasoning)
28 oz. can tomatoes, undrained, cut up
8 oz. tomato sauce
1 tsp. oregano
Freshly grated Parmesan cheese
DIRECTIONS:-
Place sausage links in large saucepan or 5 quart Dutch oven. Add water to a depth of 1/2 inch. Bring to boil, reduce heat cover simmer 10 minutes or until sausage are partially cooked; drain. Slice sausage into 1/2 inch slices, return to saucepan. Add tomatoes, chicken broth, tomato sauce, basil and oregano; blend well. Bring to a boil. Reduce heat, cover and simmer 20 minutes, stir occasionally. Stir in pasta accents cover and bring to a boil. Reduce heat, simmer 3-5 minutes until vegetables are crisp tender. Garnish with Parmesan cheese. 6 (1/2 cup) servings.
1 lb. hot or sweet Italian sausage links
28 oz. can crushed tomatoes
14 1/2 oz. can chicken broth or water
8 oz. can tomato sauce
1 tsp. basil leaves
1 tsp. oregano leaves
16 oz. pkg. Green Giant Frozen Pasta Accents with Garlic Seasoning
Grated fresh Parmesan cheese
DIRECTIONS:-
Place sausage links in large saucepan or 5 quart Dutch oven. Add water to a depth of about 1/2 inch. Bring to a boil; reduce heat. Cover; simmer 10 minutes or until sausage is partially cooked; drain.
Slice sausage into 1/2 inch slices; return to saucepan. Add tomatoes, chicken broth (or water), tomato sauce, basil and oregano; blend well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
Stir in Pasta Accents. Cover. Return to boil. Reduce heat and simmer 3 to 5 minutes or until vegetables are crisp tender. Garnish with Parmesan cheese. Makes 6 (1 1/2 cups) servings.
1-2 lb. hot or sweet Italian sausage links
28 oz. can tomatoes, undrained, cut up
14 1/2 oz. can chicken broth
2 (8 oz.) cans tomato sauce
1 tsp. basil
1 tsp. oregano leaves
16 oz. pkg. Green Giant frozen pasta accents (garlic seasoning)
Freshly grated Parmesan cheese
DIRECTIONS:-
Place sausage links in large saucepan. Add water to a depth of about 1/2 inch. Bring to a boil, reduce heat. Cover, simmer 10 minutes or until sausage is partially cooked, drain.
Slice sausage into little slices. Return to saucepan or pot. Add tomatoes, chicken broth, tomato sauce, basil and oregano; blend well. Bring to a boil. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in pasta accents. Cover. Bring to a boil. Reduce heat. Simmer 3-5 minutes or until vegetables are crisp tender. Garnish with cheese. 6 (1 1/2 cups) servings.
28 oz. can of crushed tomatoes
14 oz. can of chicken broth
8 oz. can of tomato sauce
1 tsp. basil leaves
1 tsp. oregano leaves
1 lb. hot or sweet Italian sausage links
16 oz. pkg. Green Giant Frozen Pasta Accents (garlic seasoning)
Parmesan cheese to garnish
DIRECTIONS:-
Place sausage links in a large pot plus 5 quart. Add about 1/2 inch of water to cover bottom of pot. Bring to a boil; reduce heat, cover. Simmer about 10 minutes until sausage is partially cooked, drain. Slice sausage into 1/2 inch slices. Return to saucepan. Add tomatoes, chicken broth, tomato sauce, basil and oregano; blend well. Bring to a boil.
Reduce heat, cover and simmer 20 minutes stirring occasionally. Stir in pasta accents. Cover; bring to a boil, reduce heat. Simmer 5 minutes until vegetables are crisp-tender.