myrecipe

Thursday, July 18, 2013

Egg-Vocado




Ingredients:


One avocado
One egg
Cayenne pepper to taste
Cheese (optional)



Cut avocado by carefully cutting 1/3 off. Remove the stone. Scoop out a little more avocado to increase the size of the stone's crater. Crack an egg into the crater of each half. Sprinkle with cayenne pepper (cheese too if you desire).

Bake in the oven at 180 degrees until egg is cooked to the level you like.

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Did you know that the avocado has been called the world's most perfect food and has many health benefits? It has achieved this distinction because many nutritionists claim it not only contains everything a person needs to survive — but it has also been found to contribute to the prevention and control of Alzheimer's, cancer, heart disease, diabetes and other health conditions.

Read More: http://goo.gl/GUqkH

Tuesday, July 9, 2013

Overnight Blackberry French Toast

Ingredients

1 loaf of Challah bread, cut into 1-inch cubes
1 (8 oz) package cream cheese, cut into 1 inch cubes
1 cup fresh blackberries
12 eggs, beaten
Pinch of salt
1 cup of heavy cream
1 cup of milk
1 teaspoon vanilla extract
1/3 cup maple syrup

Sauce:
1 cup white sugar
1 tablespoons cornstarch
1 cup water
1 cup fresh blackberries
1 tablespoon butter

Directions:

Lightly grease 1 9x13" baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blackberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, cream, milk, vanilla extract, and syrup. Pour over the bread cubes. Gently push the bread down into the egg mixture.

Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.

Cover, and bake 30 minutes. Uncover, and continue baking 25 - 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blackberries. Reduce heat, and simmer 10 minutes, until the blackberries are soft. Mash blackberries in the saucepan. Stir in the butter. Serve sauce with French Toast.

Jamaican Rum Punch

2 1/2 cups pineapple juice
2 1/2 cups orange juice
1 cup Wray & Nephew White Rum
1/2 cup dark rum
1/2 cup coconut rum
1/3 cup fresh squeezed lime juice (or 4 limes)
3 tablespoons grenadine

In a pitcher, combine and stir all ingredients and serve over ice.

Note: In America we are not always able to find the strawberry syrup that is normally used in this recipe. This version is just as tasty though.

Saturday, July 14, 2012

Apple Crisp with Oatmeal Topping



Topping:

1/4 cup brown sugar
1 cup rolled oats (or old fashioned)
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 stick chilled butter, cut into pieces


Filling:

1 tablespoon golden raisins (optional)
3 medium Golden Delicious or Fuji apples
          peeled, cored, thinly sliced
1/2 cup sugar
2 tablespoons apple juice or cider


To make topping;

Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (You can prepare a day ahead and keep chilled.)

To make filling:

Preheat oven to 375. Generously butter 13x9x2- inch glass baking dish. Combine raisins, apples, sugar, and apple juice in large bowl. Transfer filling to prepared baking dish. Sprinkle with topping.

Bake crisp until filling bubbles thickly and topping is crisp and deep golden brown, about 40 minutes. Let cool for 10 minutes before cutting, to give the juices a chance to thicken. Serve with vanilla ice cream.

Thursday, July 28, 2011

Gongora (Sorrell Leaves) Mutton

I just posted a nice Sindhi Curry Chicken recipe and hit a button which brought me to someone's blog. This recipe was on it and looked scrumptious-diddly-iddly-umptious. Naturally, I cut and paste as I must try this. If I knew where Rina lived, I would surely invite myself over for dinner...and being the good dinner guest that I am, I would bring a nice bottle of California Syrah. She has some great recipes on her blog and I think I'll be going back for more. Here's the address: http://rinasrecipes.blogspot.com/  Anyways ....


Ingredients : 
To Cook Gongura leaves:
1 bunch Gongura (Sorrel leaves)
4-5 Green chillies slit
1/2 of Small onion sliced
2 Big Garlic cloves, sliced
1/2 tsp home made Chilly made( andhra karam) - ( Use regular one if not available)
1 tsp oil
Rock salt to taste
Enough water to boil and cook the leaves thoroughly.


For the Mutton Curry:
1 to 1.5 lbs Goat or Lamb meat with bones cut into medium to small pieces
1 Tbsp Oil
2 Big or 4 Medium sized Onions chopped
4 Green chillies slit
6-8 Curry leaves if desired
2 Tbsp Ginger Garlic paste
1 Medium Tomato squeezed

1/2 Tsp Tumeric pwdr
1 Tsp Chilly power
1 Tsp Coriander pwdr
1 Tsp Home Made Garam Masala Pwdr
Salt to taste


Procedure:
Separate leaves from gongura stems ..do remember to add the small pods..which adds to the sourness.
Cook the sorrel leaves with all the rest of the ingredients in the "Cooking Gongura" list..till the leaves are fully cooked. 

Remove from heat.
Mash the gongura thoroughly into a smooth paste and keep aside.


Now cook mutton the regular way...
Heat oil and saute' onions, green chillies, curry leaves.
Now add ginger garlic paste fry,
Add Squeezed Tomato and saute'
Add mutton, (usually 1/2 kg- for 1 bunch of sorrel leaves),
Add salt, karam, garam masala powder
Mix and fry for sometime..
Add a little water to cook mutton, or you can pressure cook it too.
Once the mutton is cooked almost, add the cooked mashed cooked gongura and mix well 




Allow the gravy to cook for 7 - 10 so that the mutton absorbs the gongura .. and vice versa.
Once the gravy is thick remove from heat.
Serve with Hot rice.

CC Curry Jasmine Rice

1 cup jasmine rice
1 cup organic vegetable broth
2 tbls butter
1 cup Global Palate Thai Red Curry
1/4 cup golden raisins
1/4 cup green onions, diced small

In a small stockpot, bring vegetable broth and curry sauce to a boil.
Add rice, lower to a simmer and cook covered on medium-low heat for 15 mins (or until all fluid is absorbed)
remove from heat. Fluff with a fork; add green onions and raisins and serve.

CC Sindhi Curry Chicken

2 lbs. skinless boneless chicken breast (diced)
2 tblsp Adams Reserve: Garam Masal
1 bottle Global Palate Indian Sindhi Curry
3/4 cup frozen peas (or broccoli flowerets)
3/4 cup potato, diced 1/4" (optional)
2 tblsp Otavio Grapeseed Oil

Season chicken with Adams Rub; preheat wok or skillet with oil.
Add chicken, and sear for one minute; add vegetables and curry sauce.
Stirring occasionally, simmer for 10 mins.
Remove from heat and serve over rice.

Serves 6