April 16, 2012

Sunday
Southwestern Hot Dogs
http://allrecipes.com/recipe/southwestern-hot-dogs/
Ingredients
1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa
2 tablespoons mayonnaise
1/2 teaspoon chili powder
10 hot dogs
10 hot dog buns, split
Chips

Directions
In a bowl, combine the first six ingredients. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Serve on buns with chips.

Monday
Curried Tuna Melt
http://allrecipes.com/recipe/curried-tuna-melt/
Ingredients
1 (6 ounce) can tuna, drained and flaked
1/4 cup thinly sliced celery
1/4 cup mayonnaise
2 tablespoons thinly sliced green onions
2 tablespoons raisins
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon curry powder
2 English muffins, split and toasted
4 slices Cheddar cheese
Chips

Directions
In a small bowl, combine tuna, celery, mayonnaise, onions, raisins, lemon juice, salt and curry powder. Spread about 1/4 cup on each muffin half; top with cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Serve with chips.

Tuesday
Chili Baked Nachos
http://www.keepitsimplefoods.com/vegetarian/chili-baked-nachos/
Ingredients:
1 can black beans (drained)
1 can chili (as spicy as you like)
Tortilla chips (enough to cover a baking pan)
1/4 cup diced onions
1/4 cup sliced black olives
a handful of chopped, fresh cilantro
a cup of shredded cheddar cheese (or any cheese blend you like)
1/2 tsp cumin
a few finely chopped pickled jalapenos (optional)
Toppings: salsa, sour cream, guacamole, shredded cabbage or lettuce

Directions:
Preheat oven to 350 degrees. In a mixing bowl, combine black beans, chili, and cumin. Line the bottom of a glass baking pan with tortilla chips. Evenly pour the chili bean mix over top of the nachos. Top with jalapenos, olives, onions, and cilantro. Skip the jalapenos if you don’t like it too spicy. If you’re a fan of hot food, these peppers are a great, and really easy way, to add a lot of flavor to almost any dish. I regularly add these to pizza, enchiladas, collards, and the list goes on and on. Cover with cheese. If you want to cut back a bit on fat and calories, feel free to reduce the cheese. It won’t take away from the dish. Bake for 20 to 25 minutes, until cheese is melted on top. When the cilantro, cumin and onions become fragrant, you’ll know it’s ready to eat. Look at all that cheese….I think I got a tad carried away. But I’m not sorry. Yummmm… Plate and serve the nachos with your favorite toppings. Isn’t it nice getting back to basics?

Wednesday
Baked Parmesan Perch
http://www.tasteofhome.com/Recipes/Baked-Parmesan-Perch
Ingredients
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter, melted

Directions
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork.

Baked Garlic Rice Pilaf
http://annies-eats.com/2009/09/23/garlic-rice-pilaf/
Ingredients:
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Directions:
Preheat the oven to 375° F. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

Country Turnip Greens Recipe
http://www.tasteofhome.com/Recipes/Country-Turnip-Greens
Ingredients
3/4 pound lean salt pork or bacon, diced
4-1/2 pounds fresh turnip greens, trimmed
1-1/2 cups water
1 large onion, chopped
1 teaspoon sugar
1/4 to 1/2 teaspoon pepper

Directions
In a Dutch oven, cook salt pork until lightly browned. Drain, reserving 2 tablespoons of drippings. Stir the remaining ingredients into the reserved drippings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender.

Thursday
Baked chicken
http://allrecipes.com/Recipe/Caramelized-Baked-Chicken/Detail.aspx
Ingredients
3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

Baked Potato Skins
http://allrecipes.com/recipe/baked-potato-skin
Ingredients
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Directions
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Adrienne's Cucumber Salad
http://allrecipes.com/recipe/adriennes-cucumber-salad/
Ingredients
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste

Directions
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Friday
Tomato mushroom penne with olives
http://www.vegrecipesofindia.com/penne-with-tomato-mushroom-and-olives/
Ingredients
For the tomato mushroom sauce:
6-7 ripe red medium size tomatoes
2 medium size onions, sliced or chopped
300 gms mushrooms
6-7 flakes of garlic, crushed
1 tsp black pepper
2 tsp italian herb mix
1 tsp dried oregano
4 green olives
4 black olives
2 or 3 tbsp extra virgin olive oil
Salt
For the pasta:
200/250 gms penne
3 or 4 cups water
Salt

Instructions
To make the penne pasta:
Boil the water in a pan. Add the penne and cook for 6-7 minutes. Strain the water and reserve the penne.

To make the tomato mushroom sauce:
Heat the olive oil in a pan. Add the sliced onions and fry them till they become light brown. Add the crushed garlic and fry for a minute or two. Add the chopped tomatoes now and sauté them till they become soft. Now add all the herbs, salt and pepper and mix it with the rest of the tomatoes. Sauté the tomatoes till they the entire mixture becomes one. This will take about 20-25 mins on a low flame. Keep on stirring in after couple of minutes when the tomatoes are getting cooked. Now add the mushrooms. The mushrooms will lose water and then shrunk in size and then get finally cooked. This process will take about 15-20 minutes. Finally add the olives and sauté for 2-3 minutes. Serve the penne with the tomato mushroom and olives.

Saturday
Handi biryani
http://www.sanjeevkapoor.com/handi-biryani-foodfood.aspx
Ingredients
Rice, soaked and drained 1 1/2 cups
Carrot,cut into ½ inch cubes 1 medium
French beans,cut into ½ inch cubes 10-15
Cauliflower,cut into florets 1/4 medium
Green peas 1/2 cup
Green cardamoms 2-3
Black cardamom 1
Clove 2-3
Cinnamon 1 inch stick
Bay leaf 1
Salt to taste
Oil 2 tablespoons
Caraway seed (shahi jeera) powder 1/2 teaspoon
Onion ,chopped 1 medium
Green chillies,chopped 4-5
Ginger paste 1/2 tablespoon
Garlic paste 1/2 tablespoon
Turmeric powder 1 teaspoon
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Tomato,chopped 2 medium
Yogurt 3/4 cup
Saffron (kesar) few strands
Kewra water a few drops
Fried onions 1 cup
Fresh mint leaves a few sprigs
Fresh coriander leaves a few sprigs
Ginger,cut into thin strips 1 inch piece
Ghee 2 tablespoons
Garam masala powder 1/2 teaspoon

Method
Cook the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain and set aside. Mix together the carrot, French beans, cauliflower and salt and boil in three cups water till three-fourth done. Add the peas and cook for a couple of minutes. Drain and refresh under cold running water. Set aside. Heat two tablespoons of oil in a non stick pan and add the caraway seeds. When they begin to change colour, add the onion and sauté until golden brown. Add the green chillies, ginger paste and garlic paste and stir. Add a little water so that the mixture does not burn. Add the turmeric powder, coriander powder, red chilli powder and mix well. Add the tomatoes and cook they are soft. Add half the yogurt and salt and mix well. Add the boiled vegetables and mix well. Mix the saffron in kewra water. In a handi, arrange a layer of the vegetables and top it with a layer of rice. Sprinkle fried onions and a little salt. Sprinkle torn mint leaves, torn coriander leaves, ginger strips, a little saffron-kewra water and ghee. Spread another layer of vegetables, rice, fried onions, torn mint, torn coriander, ginger strips, saffron-kewra water and ghee. Sprinkle garam masala powder and the remaining yogurt. Cover and place over a hot tawa. Cook for fifteen to twenty minutes. Serve hot with a raita.