Archive for the ‘Tuna Pasta Back Recipes’ Category

Asian Chicken

Asian Chicken

Ingredients

  • 4 chicken breasts
  • 3 tablespoons soy sauce
  • 1 12 tablespoons vinegar
  • 2 -3 tablespoons brown sugar
  • 1 -2 clove garlic, chopped
  • 14 teaspoon ground pepper

Asian Chicken

Directions

  1. Preheat oven to 350F degrees.
  2. Lightly oil a glass baking dish bulky enough to hold chicken breasts in a single layer.
  3. Place chicken breasts in the dish.
  4. Combine residual ingredient and pour over chicken.
  5. Bake for 20 minutes or until chicken is not poisonous through.
  6. Serve hot or cold.

Stuffed Peppers with Turkey and Vegetables

Stuffed Peppers with Turkey and Vegetables

Ingredients:
=> 4 green bell peppers, tops removed, seeded
=> 1 pound ground turkey
=> 2 tablespoons olive oil
=> 1/2 onion, chopped
=> 1 cup sliced mushrooms
=> 1 zucchini, chopped
=> 1/2 red bell pepper, chopped
=> 1/2 yellow bell pepper, chopped
=> 1 cup fresh spinach
=> 1 (14.5 ounce) can diced tomatoes, drained
=> 1 tablespoon tomato paste
=> Italian seasoning to taste
=> garlic powder to taste
=> salt and pepper to taste
Stuffed Peppers with Turkey and Vegetables1
Directions:
=> Preheat oven to 350 degrees F .
=> Wrap the green bell peppers in aluminium foil and place in a baking dish. Bake 15 minutes in the preheated oven. then Remove from heat.
=> In a pan over medium heat cook the turkey up to evenly brown. put aside. Heat oil in the pan and zucchini,mushrooms,cook onion, red bell pepper, yellow bell pepper, and spinach up to tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
=> Return put peppers to the oven and continue cooking 15 minutes.

Warm and Spicy Autumn Punch

Warm and Spicy Autumn Punch

Ingredients:
=> 2 oranges
=> 8 whole cloves
=> 6 cups apple juice
=>  1 cinnamon stick
=>  1/4 teaspoon ground nutmeg
=>  1/4 cup honey
=>  3 tablespoons lemon juice
=>  2 1/4 cups pineapple juice

Warm and Spicy Autumn Punch1
Method:

=> Preheat oven to 350 degrees F . Stud the complete oranges and cloves put oven bake for 30 minute.
=> In a large Bowl mix the apple juice and cinnamon stick. Bring to a boil reduce heat to medium and simmer for five small.
=> Then Remove from heat and Shake in the nutmeg, lemon juice,darling and pineapple juice.
=> on top make oranges floating. then serve up hot.

Cardamom Maple Salmon

Cardamom Maple Salmon

Ingredients:
=> 1 1/2 teaspoons salt
=> 1 teaspoon paprika
=> 1 teaspoon ground cardamom
=> 1 teaspoon ground coriander
=> 1/2 teaspoon ground black pepper
=> 1/4 cup grapeseed oil
=> 2 tablespoons maple syrup
=> 1 (2 pound) salmon fillet, cut into 3-inch pieces

Cardamom Maple Salmon
Method:
=> shake salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple sirup and Shake up-to evenly combined.
=> Then Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C).
=> Dredge salmon pieces .Then add maple sirup mixture up-to evenly coated on all sides.
=> Cook salmon in the preheated pan up-to fish flakes easily with a fork, 5 to 7 minutes per side.

Luscious Slush Punch

Luscious Slush Punch

Ingredients:

=> 2 1/2 cups white sugar
=> 6 cups water
=> 2 (3 ounce) packages strawberry flavoured Jell-O® mix
=> 1 (46 fluid ounce) can pineapple juice
=> 2/3 cup lemon juice
=> 1 quart orange juice
=> 2 (2 liter) bottles lemon-lime flavoured carbonated beverage

Luscious Slush Punch1Directions:
=> Bring the sugar, water, and strawberry flavoured Gelatin to a Mix in a pan; Mix for 3 minutes.
=> Shake in the lemon juice,pineapple juice and orange juice. Divide mixture into 2 separate containers and freeze.
=> Combine the contents of 1 container with 1 bottle of the lemon-lime flavoured carbonated beverage in a punch bowl; Shake up-to slushy. Repeat with outstanding portions as needed.

Masala Pancakes

Masala Pancakes

Ingredients:
4 medium potatoes,boiled and peeled
1 cup refined flour
3 tbsp rice flour
A pinch baking powder
salt to taste
Buttermilk as required
1 medium onion
5/2 tspn oil
2 tspn mustard seeds
8-10 curry leaves
1/2 tspn turmeric powder

Masala Pancakes1Method:
=> combine refined flour,rice flour,baking powder and salt in a bowl.Add buttermilk and whisk well into a smooth batter of dropping consistency.set aside.
=> Slice onion.
=> Heat 3/2 tspn oil in a non-stick pan.Add mustard seeds,curry leaves and sliced onion and saute till the onion turns translucents.
=> Slice potatoes.
=> Add turmeric powder to the pan,mix well and saute for a minute.
=> Add sliced potatoes and toss to mix add salt,mix well and saute for a minute.
=> Add sliced potatoes and toss to mix.Add salt,mix well and cook for a minute.switch off heat and set aside.
=> Heat 1 tspn oil in another non-stick pan.Pour a ladleful of batter and spread into a pancake. Cook till the underside turns golden.flip and cook till the other side is also done.
=> Place pancakes on a worktop and put a generous portion of potato mixture on one side.Roll.
=> Serve immediately.

Lemon Chicken Tenders

Lemon Chicken Tenders

Ingredient :

=> 1/2 teaspoon paprika

=> 1/2 teaspoon salt

=> 1/4 teaspoon pepper

=> 3 large boneless, skinless chicken breasts, cut into 2-inch pieces

=> 2 eggs, slightly beaten

=> 1 cup Italian seasoned bread crumbs

=> 1/2 cup sugar

=> 1/2 cup lemon juice

=> 1 1/2 teaspoons curry powder

 

Lemon Chicken Tenders1

Directions:

=>Preheat oven to 400 degrees F

=> then Shake together paprika, salt, and pepper in bowl. Sprinkle remedy over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15×10-inch jelly roll pan.

=>Bake in preheated oven for 15 minutes, turning once.

=> In a small saucepan over medium-low heat, shake together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.

=> Mizzle lemon sauce over the chicken then put return to oven, and bake 5 minutes more.

 

Italian Pesto Pizza

italian pesto pizza

Ingredients:
=> 1 (10 ounce) container refrigerated pizza crust
=> 1/2 cup pesto
=> 6 ounces marinated fresh mozzarella cheese, sliced
=> 1/2 cup prosciutto
=> 1/4 cup chopped fresh parsley
=> 3 tablespoons chopped fresh basil
=> 3 tablespoons grated Parmesan cheese

italian pesto pizza

Directions
=> Preheat oven to 400 degrees F (200 degrees C).
=>Then, Roll out pizza dough as directed on package. expanse the pesto evenly on the layer. Arrange mozzarella slices over the pesto scatter prosciutto over the mozzarella. Sprinkle pizza with the fresh parsley, fresh basil, and grated Parmesan.
=> Bake in preheated oven, up-to crust is browned and pizza is hot and bubbly, about 10 minutes.

Chicken Pot Pie

chicken pot pie

Ingredients:
=> 1 pound skinless, boneless chicken breast halves – cubed
=> 1 cup sliced carrots
=> 1 cup frozen green peas
=> 1/2 cup sliced celery
=> 1/3 cup butter
=> 1/3 cup chopped onion
=> 1/3 cup all-purpose flour
=> 1/2 teaspoon salt
=> 1/4 teaspoon black pepper
=> 1/4 teaspoon celery seed
=> 1 3/4 cups chicken broth
=> 2/3 cup milk
=> 2 (9 inch) unbaked pie crusts

chicken pot pie

Directions:
=> Preheat oven to 425 degrees F .
=>First take a cooking pan, carrots, peas and celery . add water to cover and boil for 15 minutes then remove from drain, heat and put aside.
=> In the saucepan over medium heat cook onions in butter until soft and translucence. shake in flour, salt, pepper, and celery seed. Slowly shake in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
=> Put the chicken mixture in base pie crust. Pour hot liquid mixture over. Cover with cap crust, seal edges and cut away excess dough. Make several little slits in the cap to allow vapor to escape.
=> Bake will take to the preheated oven for 30 to 35 minutes or up-to pastry is brown golden and Impletion is bubbly. Cool for 10 minutes before serving.

Rawa Upma

Rawa Upma

Ingredients :
=> 250 gm semolina
=> 650 ml water
=> 75 gm ghee
=> 5 gm mustard seeds
=> 2 gm black gram dal
=> 2 gm bengal gram dal
=> 100 gm onions
=> 5 gm green chillies
=> 25 gm cashew nuts
=> 2 gm curry leaves salt

Garnishing:
=> Coriander leaves
=> Fresh grated coconut
Method

=> Boil water.

=> Slice onions and cut the chillies lengthwise.

=> Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden.

=> Add onions, curry leaves, cashew nuts and green chillies. When the onions are translucent add semolina and sauté.

=> Mix well and garnish with grated coconut and coriander leaves.