Asian Chicken

Ingredients 4 chicken breasts 3 tablespoons soy sauce 1 1⁄2 tablespoons vinegar 2 -3 tablespoons brown sugar 1 -2 clove garlic, chopped 1⁄4 teaspoon ground pepper Directions Preheat oven to 350F degrees. Lightly oil a glass baking dish bulky enough to hold chicken breasts in a single layer. Place chicken breasts in the dish. Combine residual ingredient and pour over chicken. Bake for 20 minutes or until chicken is not poisonous through. Serve hot or cold.

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 Directions: => Preheat oven to 350 degrees F . => Wrap the green bell peppers in aluminium foil and place in a […]

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 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 […]

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 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 […]

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 Directions: => 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 […]

 

Tuna Cranberry Sandwich

Tuna Cranberry Sandwich

Tuna Cranberry Sandwich
Ingredients:
1) 2 slices wheat bread
2) 1 Tbsp mayonnaise
3) 1 Tbsp cranberry jam
4) 1 tsp mustard
5) 1 lettuce
6) 2 tomatoes
7) 1/4 cup tuna
8) pinch black pepper
9) 1 slice provolone cheese

Method:
1) Mix mayonnaise, jam, mustard and tuna until creamy. Spread onto bread.
2) Layer the rest of the ingredients.
3) Cut in half diagonally and enjoy.

Buttermilk Honey Bread

Tuna Pasta

Ingredients:
3/4 Cup (180g/ml) Warm water (105°-115° F/40.5°-46° C)
1 Tbs (1 envelope/7g) Active dry yeast
1 Tsp Castor sugar
1 1/2 Cups (360g/ml) Buttermilk, warmed just to take off the chill (alternatively, brought up to room temperature)
2 Tbs (30g) Unsalted butter, melted
3 Tbs Runny honey
1 Tbs Salt 6-6 1/4 Cups (765g-768g) Unbleached all-purpose flour
Ingredients for the “Rich Egg Glaze”:
1 Egg, beaten, with 1 Tbs Milk or cream

Method:
1. Pour warm water into a small bowl.
2. Sprinkle yeast and sugar over the surface of the water.
3. Stir to combine and let stand until foamy, about 10 minutes. Cover with a dish towel.
4. In a large bowl (or in the work bowl of a standing mixer fitted with a paddle attachment), add buttermilk, butter, honey and yeast mixture, and stir to combine.
5. Add salt and 2 cups flour. Beat hard to combine.
6. Add remaining flour, 1/2 cup at a time, beating with a wooden spoon or rubber spatula after each addition, until a shaggy dough is formed.
7. Turn dough out onto a lightly floured work surface and knead about 5 minutes, until dough is smooth and satiny (if kneading by machine, switch from paddle to dough hook and knead for 3-4 minutes, or until dough is smooth and springy).
8. Place dough in a greased bowl. Turn dough once to grease the top and cover with plastic wrap.
9. Let rise at room temperature until double in bulk, 60-75 minutes.
10. Gently deflate dough with your fist. Turn dough out on a lightly floured work surface.
11. Grease two 23x13cm (9-by-5 -inch) loaf pans or a baking sheet for freestyle round loaves. Cover lightly with plastic wrap or a towel and let rise until fully doubled in bulk, 30-45 minutes. 12. Twenty minutes before you put the bread in the oven, preheat oven to 190° C (375° F).
13. Brush top of loaves with egg glaze.
14. Put pans on the center rack of the oven and bake about 45 minutes, or until loaves are brown, pull away from sides and sound hollow when tapped with your finger.
15. Remove loaves immediately to a cooling rack. Cool completely before slicing.

Paneer Kulcha

Paneer Kulcha

Ingredients:
2 cups all purpose flour/maida
1/2 cup warm milk
1/4 cup curd/yogurt
1/4 tsp salt
1/2 tsp sugar
3/4 tsp baking pwd
water for kneading
3 tsps sesame seeds
2 tbsps butter/ghee
For stuffing: Mix all the ingredients and make small balls
1/4 cup grated paneer
1 onion finely chopped
2 finely chopped green chilies
1 tsp chaat masala
pinch of red chili pwd
salt to taste

1 Sieve flour, baking pwd and salt. Place the sieved flour on a wide plate. Make a well in the center of the flour and pour sugar, milk, yogurt and slowly combine, to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.

2 After two hrs, knead the dough gently for a mt. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a small thick roti. Place a ball of stuffing in the center of the roti and enclose it from all sides and roll into a ball.

3 Dust the working surface with flour and roll the ball into a 6″ diameter thick roti. Sprinkle few sesame seeds on top and lightly roll with a rolling pin. Prepare rotis with rest of the dough.

4 Heat an iron tawa, once hot, place the kulcha and cook for 15-20 secs on high flame. Brown spots begin to appear. Flip over and cook the other side for another 15-20 secs. Drizzle some ghee or butter and roast for a few seconds on each side and remove.

5 Serve hot with any curry of your choice like Methi Matar Malai or Nilgiri Chicken Korma or Amritsari Chole.

Tuna Mayo Pasta Salad Recipe

Tuna Pasta vs Chicken Pasta

Ingredients:
220g pasta (I used fusilier)
1 tin tuna (drained – I used tuna in spring water but any would be OK)
Salad veggies of your choice (I used handful of baby leaf lettuce leaves, a 6cm piece of cucumber, a quarter of an onion and half a small red pepper)

Method:
1. Put the pasta in a pan on salty boiling water and cook according to pack instructions (usually around 10 mins).
2. Meanwhile, drain your tin of tuna and put it in a mixing bowl with 3-4 tablespoons of mayo. Mash together with a fork. I always add a splash of vinegar to tuna mayo too (no idea why but my nan has always done it and I think it improves the flavor!)
3. Wash the lettuce, and chop that and all of your salad veggies finely.
4. When the pasta is cooked, drain it in a colander.
5. Run cold water through the pasta in the colander, tossing it around until the pasta is room temperature / cold.
6. Add the cooled pasta to the mixing bowl and mix with the tuna mayo. If it is a little dry, add some extra mayo.
7. To serve, you can either add your chopped salad to the mixing bowl and toss it all together, or plate the salad up and add the tuna pasta on top. I prefer it all tossed in together.

Healthy Tuna Cucumber Snack

Tuna Pasta

It’s the Tuna Cucumber Snacks! My kids love finger foods! It’s kinda hard to find quick, easy and healthy finger foods. This one turns out to be a hit!

Ingredients:
Cucumbers
1 can Tuna
1/2 cup Mayonaise
1/2 can Peas (carrots or corn go well too)
salt
pepper
Healthy Tuna Cucumber Snack
Directions:
Take the skin off of the cucumbers and then cut them about 1 inch thick. Scoop out the middle seed part of the cucumber to create a little bowl to hold the tuna mixture. Be sure to leave the bottom layer in so the tuna mixture won’t fall through.
Next, mix together the mayonnaise, tuna and peas. Scoop little bits of tuna into the cucumber bowls. Sprinkle with salt and pepper to taste.

Pasta Sauce

Tasty Italian Dish

Ingredients:

4 cloves garlic
1 teaspoon kosher salt or 1 teaspoon sea salt
3 tablespoons of a robust extra virgin olive oil (it does make a difference)
1/2 medium onion, diced
3/4 cup chicken broth
1 (24 ounce) can whole tomatoes
1 (6 ounce) can tomato paste
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon dried parsley
1/2 teaspoon dried basil
Pasta Sauce
Directions:

1 On your cutting board, chop and smash the garlic into a paste with the salt.
2 Heat a large saucepan with the oil in it over medium-high heat.
3 Add the onions and garlic to the pan and cook for about 8 minutes or until the onions are all brown.
4 Add the chicken broth to the pan and scrape the bottom to get all the”flavor” bits off of it.
5 Crush the tomatoes into the pan using your hand (it’s a little gross, but it will give the sauce texture like you’ve never seen).
6 Add the tomato paste and all of the seasonings except the parsley and basil.
7 Stir to combined.
8 Bring to a soft boil, turn the heat to low, and cover.
9 Let it simmer for 1 to 1 1/2 hours, stir occasionally.
10 Add the parsley and basil.
11 Serve over pasta, rice, pizza, anything.

Italian stuffed chicken

Italian Recipes and Cuisine

Ingredients
• 2 tbsp chopped olives or sundried tomatoes – whatever you’ve got
• 1 garlic clove, crushed
• ½ tsp dried mixed herbs
• 200g tub full-fat soft cheese
• 4 plump boneless, skinless chicken breasts
• 4 ripe tomatoes, sliced
• olive oil, for drizzling

Method
1.Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.

2.Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
Italian stuffed chicken
3.Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.

New Tuna Pasta Recipe

Are you like pasta? No worry now it is probable to make your own pasta very easily? Pasta now comes in a so lots of shapes and colors that many of us find to inflexible to make different between the a variety of types .

In general four main types of pasta that are available: long and round, long ribbons, tubular and small. You can put together pasta with cheese or vegetable or with gather like some types of pasta such as ravioli or cannelloni may be blown up with a meat, cheese or vegetable satisfying.

You can make your own colored pasta. We are shortest you. Normally Pasta looks yellowish in color. It can available in additional colors depending on what it’s been steeped in. Red colored pasta gets its color using tomatoes, pink pasta is colored with beetroot, orange pasta is colored with saffron and spinach flavored pasta is green in color.
Many people are big fans of Italian food. However the Italian food available in the restaurants is not only exclusive but also not accurately as per your taste. The per-packaged pasta that is available is so bad in taste that we might improved give it a miss. Have you ever thought of making your own pasta? With Popeil pasta maker it is possible in addition to with great ease and console.

Homemade noodles and spaghetti are very divergent from that you get in the market. They have many flavor. Your family will keep asking for more. And the best thing is that it is very simple and not too time overriding. You can enjoyment your family and also guests with some great Italian pasta.

The thought of pasta makers is not a new. If you are bread makers, then absolutely you can think about pasta maker as well. You can make easy Popeil pasta. Pasta can make in machine. The machine has a very great and lightweight motor. It is also capable of making gourmet pastas. You can take our help using recipe booklet that will give you several tuna pasta bake recipes to choose from. In these machine has measuring cups and also integral dryer and built-in cutter. You can make huge quantities of pasta if you go on bucketing the ingredients in the machine.

Not only for eating but creation pasta is also well. Homemade pasta is at ease food for you. We are guiding you and also provide whole set of attachments that help you make different types of pasta as the recipe demands. The varieties of pasta that you can make and the flavors you can use are indeed boundless!

Our mission is helping to all. If you like or you like to get more information about pasta recipe or related information just visit our site.

Italian Recipes and Cuisine

Italian Recipes and Cuisine

Italy has an overall secured and merited notoriety for generating high caliber nourishment and heavenly cooking. Best known for pizza and pasta, Italian sustenance additionally incorporates numerous magnificent meat and seafood china, and additionally phenomenal cheeses, and fabulous desserts.

It has regularly been noted that Italy is a nation of extraordinary local varieties -and that is absolutely correct, for sure the nation was just unified in 1861 -and this is reflected in the assorted qualities of Italy’s provincial food. It might as well likewise be noted that Italy has been attacked commonly throughout the hundreds of years, and additionally exchanging with numerous different nations, and this too is reflected in the national cooking.

Some of the regional variations that you may encounter in Italian food include:

– Northern Italy’s local items incorporate balsamic vinegar, bolognese sauce (ragu), lasagna, mortadella (a high temperature cured pork wiener, served as a frosty cut) ptarmigan (parmesan cheddar) polenta (a dish a product of bubbled cornmeal), prosciutto (dry cured ham) and tortellini (stuffed pasta). Rice is developed in both Lombardy and Piedmont (in spite of the fact that diverse sorts in these two districts), which is utilized to make risotto.
Italian Recipes and Cuisine
– Tuscan cuisine often features meat, white beans and unsalted bread.

– Mozzarella and pizza, not to mention sfogliatelle (Italian filled pastries) originate from Naples.

– Roman cuisine often uses pecorino (cheese prepared from sheep’s milk) and offal. Rome is also well-known for its ultra-thin pizzas.

– Calabria (the region corresponding to the “toe” of Italy) is known for its spicy variety of salami.

– Sardinia is well-known for its lamb and pecorino (cheese made from sheep’s milk).

– Sicilian food is noted for its Arab impacts in its cooking (with the utilization of lemon and pistachio), and moreover for its seafood (counting fish and swordfish). Sicily is additionally the home of gelato (dessert) and granite (a delightful semi-solidified sweet made utilizing sugar, water and flavorings).

What Is Tuna And Pasta Bake

Tuna: One might not usually imagine of the tuna as an extraordinary creature, but once you learn more about this fish, you will see that there is more to it than meets the eye. Tuna are the largest of the Scombridae (mackerel) family, and are a part of the thunnus kind. There are over 48 different types of tuna, including yellowfin tuna, albacore, little tunny, bluefin tuna, blackfin tuna, slender tuna, and bullet tuna. A tuna’s body is exceptionally modernized, and has two fins, along with five mini fins towards the back of its body. The body tapers off towards the end and ends with a very forked tail. Tuna are very fast and agile swimmers, and some can swim up to 43 miles per hour. The bluefin tuna mixture can even retract its dorsal and pectoral fins into lounge on its back to become even more efficient.

Some scientists believe that the smaller fins on its back even condense instability in the water. Another strange thing about tuna is that instead of the white flesh that is common in the middle of most other types of fish, tuna sport a pink to dark red colored muscle. The red color comes from an oxygen-binding molecule called myoglobin, and tuna have improved amounts of this molecule within their bodies. Tuna fish also have a wider range of ocean environments to live in because they can enable their body high temperature to become higher than the waters immediate them, thus making it possible for them to dwell in much colder ocean waters.

Pasta: When you are almost done cooking dinner you turn the macaroni off to add the cheese sauce to it and observe that the pasta is too sticky Do you make another batch of pasta or do you go without the pasta? You almost certainly don’t have time to make another consignment of pasta so your meal will not be complete this time. Cooking pasta does take some special concentration in order to avoid any gummy or pasty pasta dinners.
When cooking pasta, put your water on the stove-top and bring to a boil. Salt your boiling water right before you add your pasta. As soon as you add your pasta, stir without delay. Stir your pasta every few minutes until the pasta is tender and then remove it from the heat immediately.

Bake:One of the slickest behavior we know is baking bread on the interrogate. Once you get to know your grill, it’s easy-like baking your favorite recipe in the oven.

We can think of all kinds of reasons to use the grill. You can enjoy fresh baked bread while camping, or at the cabin, or at the next family reunion. Sometimes, it’s just nice to get out of the kitchen, enjoy the spring air, and bake outer surface. (Watch the neighbors turn their noses upwind when the smell of fresh parched bread wafts over the fence.) And in the summertime, you don’t have to heat up the kitchen to bake. Finally, if there is ever an extended urgent situation when the power is off, you may have the only fresh bread in town.