Bread and Celery Stuffing

An easy stuffing recipe for a 10 to 12 pound turkey.


PREP TIME : 20 Min
COOK TIME: 40 Min
READY IN: 2 Hrs

INGREDIENTS:
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

DIRECTIONS:

A). Let bread slices air dry for 1 to 2 hours, then cut into cubes.
B). In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
C). Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Chocolate Chex Caramel Crunch

"Plain brown sugar and butter turns into caramelly goodness that surrounds chocolate cereal squares for a scrumptious crunchy snack."

PREP TIME: 15 Min
READY IN : 15 Min

INGREDIENTS:

8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup vanilla baking chips

DIRECTIONS:

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Fudge Puddles Recipe

Ingredients

Dough...

Ingredients:

1/2 c. butter or margarine, softened

1/2 c. creamy peanut butter

1/2 c. sugar

1/2 c. packed light brown sugar

1 egg

1/2 tsp. vanilla extract

1 1/4 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

Fudge filling...

Ingredients:

1 c. (6 ounces) milk chocolate chips

1 c. (6 ounces) semi-sweet chocolate chips

1 14-ounce can sweetened condensed milk

1 tsp. vanilla extract

Chopped nuts or peanut butter chips, or any topping you choose


Directions

To make cookies

In a mixing bowl, cream butter, peanut butter, and sugars; add egg and vanilla.
Stir together flour, baking soda and salt; add to creamed

mixture, mix well.

Chill. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins.

Bake at 325 degrees for 14-16 minutes or until lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller (or similar instrument). Cool in pans for 5 minutes, and then carefully remove to wire racks.

To fill
Melt chocolate chips in a double boiler over simmering water.

Stir in condensed milk and vanilla; mix well.

Using a small pitcher or

pastry bag, (I find a measuring tablespoon works great) fill each shell with filling.
Sprinkle with peanuts (or topping choice). Makes 4 dozen.

Chicken Kababs

INGREDIENTS
*One carton fat-free plain yogurt
* 85 g crumbled feta cheese with basil and sun-dried tomatoes
* 1 g lemon zest
* 30 ml fresh lemon juice
* 3 g dried oregano
* 3 g salt
* 0.5 g ground black pepper
* 0.3 g crushed dried rosemary
* 455 g skinless, boneless chicken breast halves - cut into 1 inch pieces
* 1 large red onion, cut into wedges
* 1 large green bell pepper, cut into 1 1/2 inch pieces

DIRECTIONS
1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate for a few hours in the refrigerator.
2. Preheat an oven for high heat.
3. Load the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. You can throw away remaining yogurt mixture.
4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Bean Salad

Ingredients:
2 cups cooked rajma (with salt in water)

1 tomato, chopped finely

1 onion, chopped finely

1/4 cup chopped spring onion

1 green chilli, chopped finely

2 cups cooked crumbled crab meat

1 cup cooked rice

1 cup chopped celery

1/4 cup chopped capsicum

1/4 cup boiled peas

1 cup French dressing

Method:

Mix all the ingredients well except dressings, celery


Pour the dressing over the mixture


Garnish with celery

Toss it well

Refrigerate for atleast 2 hours before serving

Shrimp Scampi

Ingredients:
1 pound clean, deveined medium to large Shrimp

1/4 finely chopped Onion

1 tablespoon finely chopped or grinded Garlic

1 medium sized finely chopped Tomato

2 tablespoon Butter

1 teaspoon Cumin powder, some Chilli powder, 1 teaspoon Oregano, Salt to taste.


Method:

Heat a shallow pan. Melt the butter and saute the chopped onion to golden pink. Put the garlic paste/finely chopped garlic and saute for another 10 minutes in medium heat.


Put the shrimp and quickly turn both sides. Put the tomatoes, cumin powder, and red chilli powder, salt, oregano, and simmer for 15-20 minutes.


When the tomatoes turns in a puree, take it out of the heat and serve with garlic bread or long grain rice.


Quick way to make garlic bread:

Take some white bread. Lay the bread slices in a baking tray. Brush some butter on it. Sprinkle some salt and garlic powder on it and bake in oven for 10 minutes in 350oF

Prawn Thokku

Ingredients:

Prawn -- Big or Medium size Prawn, Cleaned(1 pack).

Onion -- big 1 no-Chopped.

Tomatoe -- 1 no-chopped.

Ginger & Garlic Paste -- 3 tsp.

Turmeric Powder -- 2 pinch.

Red Chilly Powder -- 2 tsp(3 tsp for hot)

Cloves -- 3 no.

Cinnamon Stick -- A small bit.

Oil -- 3 tsp.

Salt -- As required amount.

Garam masala -- 2 tsp


Method:

Wash the prawn cleanly,add 1 tsp of Red chilly Powder, a pinch of turmeric powder, a little amount of salt and mix it all into the cleaned prawn and keet that a side.

Heat the deep kadhai and pour 3 tsp of oil,after the oil gets heated,add the chopped Onion, cloves, cinnamon stick and fry till turns brown in colour, then add the ginger and garlic paste, fry it for 5 min.

To this now add Turmeric powder, Tomatoes, red chilly powder, Garam masala and fry it in a medium flame, allow the tomatoe juice to be well mixed with the other ingredients.

Now add the prawn which is kept a side, to this and mix it well and now add 3 glass of water. (Remember, shouldn't add too much of water, if you add then the prawn will become very hard).

Let the water dries up and turns to thick.

After this step you can see the prawn is wrapped with the thick gravy,at this stage turn your stove off.

Now your Prawn Thokku is ready to serve, season it witha coriander leaves, and also crush a pinch of lime on it(optional).

Prawn Thokku, goes well with Fried rice, Biryani, Naan, Chapathi, Roti, with any mixed rice and Dosa.

Karahi Chicken

Ingredients:
chicken - 500 gms

tomatoes - 2 large

green pepper - 2/3 nos

ginger & garlic paste - 1 spoon

chiken tikka masala - 2 spoons

red pepper powder - 1 spoon

vinegar - 2 tbsp

salt to taste

Method:

Cut the chicken into small pieces and prick each chicken pieces with a fork (so that all the masala is absorbed).

Then add ginger & garlic paste, red chilly powder, chicken tikaa masala, vinegar & salt.

Mix them well and set aside for about an hour.

Then in a karahi take oil (lots...) then heat the oil really well.

Then add the chicken pieces and let it cook.

Once it is done, take the chicken pieces off and drain the oil.

Then in another pan, add the chicken and put the cut tomatoes and green chillies and cook it for about 10 mins.

Hot and spicy, karahi chicken is ready to eat with Naan and Roti's.

Mouth watering

mouth watering food i ever taken on some happy days.

Fresh Peach Pie (No Bake) With Oil Pastry Crust

Ingredients

Crust

1 1/2 cups all-purpose flour

1/2 cup oil

1 1/2 tablespoons sugar

1/2 teaspoon salt




2 tablespoons milk

Pie Filling

1 cup sugar

1 cup water

1 (3 ounce) package peach gelatin

2 tablespoons cornstarch

3 cups sliced peeled ripe peach



Directions



For Crust: Combine all ingredients with a fork and squash into a nine inch pie plate. Pierce and over and done with a fork. Bake at the temperature of 400 degrees for twelve minutes.
For Pie: In a saucepan, mix sugar, cornstarch along with water until silky. Stir over medium flame until bouncy and thickened. Take away from the heat; cook in gelatin until softened. Cool. Assemble peaches in crust; pour filling on top of peaches. Freeze until set for almost 2 hours. Serve topped with fresh cream.