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Parag's Online > Recipe Collection___________________________________________ Pepperoni Pizza Pasta Salad
This recipe is quick to prepare and children love it
Prep time: 15 minutes
Cook time: 10 minutes8 ounces uncooked farfalle (bowtie) pasta
1/4 cup prepared balsamic vinaigrette
2 tablespoons mayonnaise
1/4 teaspoon garlic salt
12 ounces mozzarella cheese, cut into 1/2-inch cubes (about 2 1/2 cups)
1 package (3 ounces) pepperoni slices
1 cup halved cherry tomatoes
3/4 cup whole ripe olives (half of a 6-ounce can)
1/4 cup chopped fresh parsley
Grated Parmesan cheese
Crushed red pepperCook pasta according to package directions; rinse with cold water and drain thoroughly. In small bowl, whisk together vinaigrette, mayonnaise and garlic salt until blended. In large bowl, combine pasta, vinaigrette mixture, mozzarella cheese, pepperoni, tomatoes, olives and parsley. To serve, sprinkle with Parmesan cheese and red pepper, as desired. (Cover and refrigerate, if made ahead. To moisten salad before serving, drizzle additional balsamic vinaigrette over top and toss lightly.)
Makes 6 servings (1 1/3 cups each)
Tips:
- For pizza parlor flair, serve grated Parmesan cheese and red pepper in small shaker jars. Allow guests to top their own salads.
- Recipe may be doubled to serve 12.
- For an Italian flair, serve this salad on red Hefty Elegantware.
Strawberry-Layered Coconut Cream Cake
In this recipe, coconut and strawberries create a delightful spring cake
Prep time: 20 minutes
Filling:
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup whipping cream2 baked round yellow cake layers (8 or 9-inch diameter)
1 1/2 cups sliced strawberries (approximately 8 ounces), divided
1 cup shredded coconut, toasted and cooled, divided
To make filling, in mixer bowl, beat cream cheese and vanilla on medium speed until creamy. Add powdered sugar; beat until incorporated. On low speed, gradually add cream, beating until smooth. Increase speed to medium; beat until mixture is thick and fluffy. (Mixture should be the consistency of frosting.) To assemble, place 1 cake layer on cake plate or round serving platter. Spoon 1 cup filling over cake, spreading to within 1/2 inch of edge. Arrange 1 cup strawberries on top, overlapping, if necessary. Spoon an additional 3/4 cup filling over strawberries, being careful not to move strawberries around. Sprinkle evenly with 1/2 cup of the toasted coconut; top with second cake layer. Spoon remaining filling over top, spreading slightly to smooth. Sprinkle with remaining coconut; garnish with remaining strawberries. Refrigerate at least 1 hour to firm before cutting.
Makes 12 servings
Tips:
- Use home-baked cake (from scratch or a mix) or order unfrosted cake layers from your local bakery.
- For refrigerated storage longer than 1 hour, cover cake loosely with plastic wrap. Refrigerate any leftover cake.
- For best color, serve this cake on red or blue Hefty Elegantware.
Ratalu Rajwadi
This recipe is of a Spicy Maharaja Cusine!
Prep Time: 30 Minutes
Cooking Time: 1 hourFilling:
1/2 Yam peeled and cut into 1" thick round pieces
115g Ghee
15g Salt
12g Red Chilli Powder
12g Coriander seeds powdered
12g Karchi powder
3g Cumin seeds whole
3g Turmeric
60g Onions ground
25g Garlic ground
- Prick the yam well with a fork
- Heat the ghee and add all the ingredients; bhunao till well-browned and ghee separated from the masala. Add yam and bhunao thrice.
- Add about 2 cups of watar and cook on low heat. When tender, dry the liquids completely.
- Give dhungar, method No. 3
Korma Laobdar
Use of gum and its energizing effect in Indian cooking and medicines are well known. This recipe provides all the goodness plus exellent meaty flavor
Prep Time: 30 minutes
Cooking Time: 1 and 1/2 hourIngredients:
1/2 kg mutton leg muscle
4 Black cardamoms
2 2" Cinamon sticks
6 cloves whole
2 Bay leaves whole
9 gms. Salt
6 gms. Gums crystal while
- Heat the ghee. Add caramoms, cinamon, cloves, and bay leaves. Stir for a minute. Remove and discart.
- In the same ghee add meat, and bhunao thrice. Add salt and enough watar to cook the meat. When the meat is tender and very little watar remains, add gum, well diluted in warm watar and stir.
- Put on dum till the liquid dries up completely and only ghee remains
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