Tuna Pasta Salad

Tuna Pasta Salad

Tuna Pasta Salad

Ingredients

• 1 cup seashell pasta
• 1 bunch green onions, chopped
• 1/2 cup iceberg lettuce, rinsed and chopped 1 (6 ounce) can tuna, drained
• 1 (15 ounce) can peas, drained
• 1/2 cup shredded Cheddar cheese

Method

• 1. Inside of a medium cooking pot together with cooking food salted normal water cook dinner till dente. Draw.
  2. In a huge bowl position the chopped green onions and chopped lettuce. Add the drained and cooked pasta, drained tuna, sugary peas, grated Cheddar cheese, and combine nicely.
  3. Fire up around greens dressing wish connected with creaminess and assist.

BBQ Chicken

BBQ Chicken

BBQ Chicken

Ingredients

• 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed 
• 1 recipe Barbecue Sauce, recipe follows 

Directions

1. Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
2. Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer.
3. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. 
4. Brush with the marinade as needed. 
5. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear.
6. Discard any unused marinade. 
7. Serve with extra barbecue sauce on the side. 

Recipe: Barbecue Sauce 
Ingredients

• 1 1/2 cups chopped yellow onion (1 large onion) 
• 1 tablespoon minced garlic (3 cloves) 
• 1/2 cup vegetable oil 
• 1 cup tomato paste (10 ounces) 
• 1 cup cider vinegar 
• 1 cup honey 
• 1/2 cup Worcestershire sauce 
• 1 cup Dijon mustard 
• 1/2 cup soy sauce 
• 1 cup hoisin sauce 
• 2 tablespoons chili powder 
• 1 tablespoon ground cumin 
• 1/2 tablespoon crushed red pepper flakes 

Directions

1. In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. 
2. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. 
3. Use immediately or store in the refrigerator.

Black Bean and Corn salad

Black Bean and Corn salad

Black Bean and Corn Salad

Ingredients

2 (15 ounce) cans of Black Beans (drained & rinsed)

2 (15 ounce) cans of Whole Kernel Corn (drained)

½ cup of Onion (chopped)

½ cup of Green Onion (chopped)

½ cup of Red Bell Pepper (Shimla Mirch) (chopped)

¼ tsp. of Seasoned Pepper

¼ tsp. of Dried Cilantro

1/8 tsp. of Dried Cayenne Pepper

¼ tsp. of Ground Cumin (Pisa Zeera)

½ cup of Balsamic Vinaigrette Salad Dressing Method In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper and cumin. Set dressing aside. In a large bowl, stir together beans, corn, onion, green onion, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Easy Veggie Pizza

Easy Veggie Pizza

Easy Veggie Pizza

Ingredients

• 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe 
• Creations refrigerated seamless dough sheet
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 1/2 cup fresh broccoli florets
• 1/3 cup quartered cucumber slices
• 1 plum (Roma) tomato, seeded, chopped
• 1/4 cup shredded carrot

Method

1. Heat oven to 375°F.
2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
4. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
5. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

• Easy Veggie Pizza is ready to serve.

Thai Vegetable Soup

Thai Vegetable Soup

Thai Vegetable Soup

Ingredients

• 1 cup uncooked brown rice
• 2 cups of water
• 3 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 cup ginger root, chopped
• 1 cup carrot, chopped
• 1 cup broccoli, chopped
• 1 red bell pepper, diced
• 2 small cups coconut milk
• 6 small cups vegetable broth
• 1 small cup white wine
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 3 Thai chili peppers
• 2 tablespoons lemon grass, chopped
• 1 tablespoon Thai pepper garlic sauce
• 1 teaspoon saffron
• 3/4 cup plain yogurt
• Fresh coriander, for garnish 

Method

1. Bring the rice and water to a boil over medium heat. Cover the vessel and let it cook for about 20 minutes.
2. Now, heat the olive oil in a large pot over medium heat and cook the onion, garlic, ginger and carrot for about 5 minutes. Then, mix in the broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Let it cook for about 20 minutes.
3. Once cooked, pour the soup in batches into a blender or food processor and blend, until smooth and creamy. Return to the pot and mix in the yogurt and cooked rice. Garnish it with some coriander.

Chicken Hot and Sour Soup

Chicken Hot and Sour Soup

 Chicken Hot and Sour Soup

Ingredients

• 3 cups chicken stock
• 1 tablespoon tom yum paste
• 1/2 clove garlic, finely chopped
• 3 stalks lemon grass, chopped
• 2 kaffir lime leaves
• 2 skinless, boneless chicken breast halves, shredded
• 4 ounces fresh mushrooms, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon chopped green chili pepper
• 1 bunch fresh coriander, chopped
• 1 sprig fresh basil, chopped 

Method

1. In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan and cook for 5 minutes.
2. Now, mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking, until well blended. Remove from heat, and serve warm, garnished with some coriander and basil.

White Chocolate Ice Cream with a Crunchy Raspberry Ripple

White Chocolate Ice Cream with a Crunchy Raspberry Ripple

White Chocolate Ice cream with Raspberry Ripple

Method

• 500g white chocolate
• 500ml milk
• 500ml double cream
• 1 vanilla pod, split
• 8 egg yolks
• 50g golden sugar
• Crunchy Raspberry Ripple
• 2-3 pre-made meringue nests
• 250g raspberries (fresh or frozen)

Method

1. To make the ice cream start by melting the chocolate in a heatproof bowl set over a pan of gently simmering water.
2. Heat the milk, double cream and vanilla pod together (I scrape the seeds out and add these to the mix along with the pod) and bring to the boil.
3. Whisk together the egg yolks and sugar until they start to go pale. Slowly whisk the boiling milk into the egg yolks, then return the mixture to the pan and cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.
4. Strain the mixture into the melted chocolate and blend well, then leave to cool.
5. Meanwhile make the Raspberry Ripple; place the raspberries in a medium saucepan. Heat over medium heat, stirring until the fruit becomes a sauce.  Press through a mesh strainer to remove the pips and set aside to cool.
6. When the ice cream mixture has cooled, place in a mould or container and freeze for 4-5 hours. When it is thick and half frozen, take it out, place in a blender and process to a smooth, cold mixture. 
7. Layer the ice cream mixture with crumbled meringue nests and raspberry sauce.  Gently swirl the mixtures together with a skewer to create the ripple effect, less is more ... otherwise you'll end up with pink ice cream (this is not necessarily a bad thing of course).  Return to the freezer for a further 3-4 hours or until frozen.

Flour less Chocolate Cake with Cherry Ripple

Flour less Chocolate Cake with Cherry Ripple

Flour less Chocolate Cake With Cherry Ripple

Ingredients

• 250g butter, chopped
• 400g dark chocolate, chopped
• 1/4 cup cocoa powder
• 5 eggs, separated
• 1 cup sugar
• 1 cup almond meal
• 100g cherry ripe bar, crumbled 
• extra cocoa powder and melted chocolate to serve

Method

1. Preheat the oven to 180C, and line and grease a 8cm x 22cm spring form cake tin.
   
   
2. Melt the butter and the chocolate  either in the microwave or in a bowl over a saucepan of simmering water, stirring to ensure it is well combined and melted thoroughly.
   
   
3. Add cocoa powder and whisk until smooth. Set aside to cool.
   
   
4. Meanwhile, out the yolks and 1/2 cup of the sugar in a bowl and beat until thick. Stir in the cooled chocolate mixture, then stir in the almond meal.
   
   
5. Beat the egg whites in a separate large, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time until well incorporated. Add a large spoonful of the egg white mixture into the chocolate mixture and fold to combine. Carefully fold in the remaining mixture until combined.
   
   
6. Pour the mixture into the prepared tin. Place the tin on an oven tray and bake for 20 minutes. Then loosely cover the cake with aluminium foil and bake for a further 35-40 minutes until a skewer, when inserted into the center of the cake, comes out with moist crumbs attached. Set aside to cool before removing from the pan. Liberally dust with the extra cocoa powder and cut into 8-10 pieces. Decorate each piece with crumbled cherry ripe bar and a drizzling of melted chocolate.

Macaroni Chili Soup

Macaroni Chili Soup

Macaroni Chili Soup

Ingredients

• 1 lb. ground beef
• 1/4 c. chopped onion
• 1 can black beans, drained
• 1 can sweet corn, drained
• 3 cans diced tomato, undrained
• 1 can tomato soup
• 1 T. chili powder
• 1 can chopped green chili
• 2 t. cumin
• 1/2 box of macaroni, cooked and drained

Method

1. Cook and drain the macaroni according to box instructions. Then in a skillet, brown beef with the chopped onions. 
2. Put all ingredients in a soup pot over the stove and heat until boiling. 
3. Top with shredded cheese and corn chips. 

Watermelon Sorbet

Watermelon Sorbet

Watermelon Sorbet

Ingredients

• 2 1/2 cups watermelon purée (about 3-4 cups cubed watermelon)
• 1/2 cup fresh lemon juice
• 1/2 cup sugar
• 1/4 cup light corn syrup
• 1/4 tsp. lemon zest

Method

1. Place watermelon in a blender or food processor and puree until smooth.
2. Combine sugar, corn syrup, lemon juice, and lemon zest in a small saucepan and place over medium heat. Bring mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat.
3. Pour sugar syrup into bowl with watermelon puree and stir to combine.
4. Pour sorbet base into a sturdy gallon Ziploc bag and seal tightly.
5. Place the bag in an ice-water bath, place bath in refrigerator, and let stand until base is chilled, approximately 30 minutes (or chill base overnight in refrigerator).
6. Once chilled, pour into ice-cream maker and freeze according to manufacturer’s instructions. Freeze in freezer until firm.

Dark Chocolate Peanut Butter Ice Cream

Dark Chocolate Peanut Butter Ice Cream

Dark Chocolate Peanut Butter Ice Cream

Ingredients

• 2 oz. unsweetened chocolate 
• 1/3 cup cocoa powder
• 1 1/2 cups milk
• 2 eggs
• 1 cup sugar
• 1 cup heavy cream
• 1 tsp. vanilla
• 1/2 cup smooth peanut butter

Method

1. Place a heatproof bowl over a pot of simmering (not boiling) water. Place unsweetened chocolate in bowl and stir occasionally until melted.
2. Gradually whisk in the cocoa. The mixture may clump in the whisk…that’s okay.
3. Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth. Remove from heat and let cool several minutes.
4. Whisk the eggs in a large bowl until light and fluffy, 1-2 minutes. Add the sugar, a bit at a time, whisking constantly. Once all the sugar has been added, whisk 1 minute more.
5. Add the cream and vanilla; whisk to combine.
6. Pour the chocolate mixture into the cream mixture and stir. Cover and refrigerate a few hours or overnight.
7. Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the peanut butter until smooth. Add this back into the main mixture and stir.
8. Process in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze for a few hours to firm up.

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Ingredients

• 1 1/2 c. Whole Milk
• 1/2 c. Heavy Cream
• 1/4 Vanilla Bean, split in half (optional)
• 2.5 oz. Egg Yolks (4 Yolks)
• 5 oz. Sugar
• 1 c. Pumpkin Puree
• 1 T. Pumpkin Pie Spice

Method
1. Combine the milk and cream in a heavy saucepan and bring to a boil. Add the vanilla bean (if using).
2. Whisk the egg yolks and sugar together in a mixing bowl.
3. Temper the eggs with one-third of the hot milk. Return the egg mixture to the saucepan.
4. Cook over medium heat, stirring constantly, until the custard reaches 180°F–185°F (82°C–85°C) and is slightly thickened. Pour through a fine mesh strainer into a clean bowl.
5. Chill the cooked ice cream base completely and then add 1 c. pumpkin puree and 1 T. pumpkin pie spice. 
6. If time allows, put the ice cream mixture in air tight container and refrigerate overnight. This helps the flavors to develop even more.
7. Pour the mixture into an ice cream machine and process according to the manufacturer’s directions.

Cinnamon Ice Cream

Cinnamon Ice Cream

Cinnamon Ice Cream

Ingredients:

• 1 cup (250 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• Pinch of salt
• 2 cups (500 ml) heavy cream
• 1/3 cup (70 g) packed dark brown sugar
• 1 tablespoon ground cinnamon
• 5 large egg yolks
• 1 teaspoon vanilla extract 

Method

1. To make the ice cream, warm the milk, granulated sugar, and salt in a medium saucepan. Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.
2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla and stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.  

Espresso Fudge Ripple Ice Cream

Espresso Fudge Ripple Ice Cream

Espresso fudge Ripple Ice Cream

Ingredients

Fudge Ripple

• 1/2 cup granulated sugar
• 1/3 cup light corn syrup
• 1/2 cup water
• 6 tbsp. unsweetened cocoa powder
• 1/2 tsp. vanilla extract

Ice Cream

• 3 cups half-and-half
• 6 extra-large egg yolks
• 2/3 cup sugar
• pinch of salt
• 2 1/2 tbsp. ground espresso coffee beans 
• 1 tbsp. coffee liqueur
• 1 tsp. pure vanilla extract

Method

Fudge Ripple

1. In a small saucepan, whisk together the sugar and cocoa, then add corn syrup and water. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for one minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. Can be stored for up to two weeks, covered, in the refrigerator.

Ice Cream

1. In a medium saucepan, heat the half-and-half on medium-low heat until it forms bubbles around the edge of the pan and steam starts to rise.
2. Meanwhile, beat the egg yolks, sugar, and salt until mixed.
3. Slowly add the hot half-and-half to the egg yolks until combined, creating a custard base.
4. Pour the custard back into the pan; cook over medium-low heat, stirring constantly with a wooden spoon, for 5-10 minutes, until is it thickened and the cream coats the back of the spoon (170 degrees F on an instant-read thermometer).
5. Pour the custard through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla. Refrigerate until completely chilled (preferably overnight).
6. Pour into ice-cream machine and freeze according to manufacturer’s instructions.
7. As you transfer ice cream into a container, layer generous spoonfuls of the fudge ripple between layers of the ice cream. Avoid stirring in the fudge ripple, for it will make the ice cream muddy.
8. Spoon into a container and allow to freeze for a few hours.

Honey Lavender Ice Cream

Honey Lavender Ice Cream

Honey Lavender Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup half-and-half
• 2/3 cup mild honey (reviewers say to use 1/3 cup wildflower honey)
• 2 tbsp. dried, edible lavender flowers (reviewers say to try 1 1/2 tbsp.)
• 2 large eggs
• 1/8 tsp. salt

Method

1. Prepare a large bowl with ice and water, and have ready another bowl that will fit into this one to cool the ice cream custard.
2. Bring cream, half-and-half, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, for 30 minutes (reviewers say to steep for 15 minutes).
3. Pour custard base through a fine-mesh sieve into a bowl and discard the lavender.
4. Return mixture to a clean saucepan; heat over moderate heat until hot.
5. Whisk together eggs and salt in a large bowl; add 1 cup of the hot cream mixture in a slow stream, whisking.
6. Pour back into remaining hot cream mixture in the saucepan; cook over moderately low heat, stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon (if using a thermometer, it should register 170-175 degrees F). This should take about 5 minutes. Do not let it boil or you will have scrambled eggs in the mixture.
7. Pour custard through a sieve into a clean bowl. Set this bowl into the water/ice bath to cool it completely; stir occasionally.
8. Chill, covered, until cold–at least 3 hours but preferably overnight.
9. Freeze custard in ice cream maker according to manufacturer’s instructions.
10. Transfer ice cream to an airtight container; store in freezer to harden.
11. Consider serving with strawberries or raspberries to jazz it up a bit. Or serve with mild desserts, like almond cake or shortbread cookies.

Blended Mango Sorbet

Blended Mango Sorbet

Blended Mango Sorbet

Ingredients

• 2 large, ripe, sweet mangos (about 2 pounds)
• 2/3 cup sugar
• 2/3 cup water
• 4 tsp. freshly squeezed lime juice, plus more to taste
• 1 tbsp. dark rum, plus more to taste (I skipped this)
• pinch of salt

Method

1. Peel the mangoes and cut the flesh away from the pit.
2. Cut the flesh into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt. 
3. Puree the mixture until smooth. 
4. Taste, then add more lime juice or rum if desired.
5. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. 

Corn,Onion and Tomato Salad

Corn,Onion and Tomato Salad 

Corn,Onion and Tomato Salad

Ingredients

• 3 cans whole kernel corn  
• 2 large tomatoes, (diced) 
• 1 large onion, (cut into thin strips) 
• 4 green onions, (chopped) 
• 1 bunch coriander leaves, (chopped) 
• 2 limes, (juiced) 
• 1/3 cup rice vinegar 
• Salt, (to taste) 

Method

1. In a large bowl, combine corn, tomatoes, onion, green onion, and coriander.
2. Squeeze lime juice over mixture, and mix well.
3. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime.
4. Season with salt. Cover, and chill for 45 minutes to an hour. Stir before serving.