Apple Coleslaw
Ingredients :
- Cider Vinegar : 1/4 ( Quarter) Cup
- Mayonnaise : 1 Cup
- Poppy Seeds : 2 Tea spoons
- Honey : 1/3 (One third) Cup
- Salt : 1 Tea spoon, or as per required taste
- Pepper : 1 Tea spoon
- Coleslaw Mix : 1 Bag
- Green Onions Chopped : 1 Bunch
- Apples : 4 Nos. Peeled, Cored and Shredded
Preparation :
Step 1. In a small bowl, combine vinegar, mayonnaise, poppy seeds, honey, saly and pepper. Set it aside.
Step 2. In a large size bowl, combine the cabbage, green onions, parsley and apples. Pour in the dressing and toss.
Refrigerate before serving. Mix occasionally.
Caesar Salad Dressing
Ingredients :
- Mayonnaise : 1/2 (Half) Cup
- Milk : 1/4 (Quarter) Cup
- Grated Parmesan Cheese : 1/4 (Quarter) Cup
- Lemon Juice : 2 Table spoon
- Dijonnaise Creamy Mustard : 2 Table spoon
- Garlic : 1 Clove Crushed
- Pepper : 1/4 (Quarter) Tea spoon
Preparation :
In a small bowl whisk together all ingredients.
Chicken Kofta Kebabs
Ingredients:
- Chicken : 1 lb Ground
- Onion : 1/4 (Quarter) No. Grated
- Red Pepper : 2 Table spoon Grated
- Parsley : 2 Table spoon Minced
- Coriander : 1 Table spoon Ground
- Cumin : 1 Tea spoon Ground
- Cayenne Pepper : 1/4 (Quarter) Tea spoon
- Ginger : 1/4 (Quarter) Tea spoon
- Garlic : 1/4 (Quater) Teaspoon
- Black Pepper and Salt : 1/4 (Quarter) Tea spoon
- Cloves and Nutmeg : 1 Pinch Ground
- Wooden Skewers, soaked in water
Preparation:
Step 1. Grate onion and red pepper
Step 2. Mix all ingredients together. Place in refrigerator for a minimum of 30 miniutes. Longer is better.
Step 3. Form Chicken on wooden sticks.
Step 4. Preheat Grills.
Step 5. Place chicken kebabs on heated oiled grill, turning every two miniutes, until chicken is cooked thorough and no longe pink. (165 degrees Farenhiet) for 6 to 10 miniutes.
Tast dish for Four is ready.
Chicken Skewers
Ingredients:
- Chicken Breast : 5 Nos. Boneless, Skinless, Cubed
- Olive Oil : 1/4 (Quarter) Cup
- Basin and Oregano : 1 Table spoon
- Minced Garlic : 1 Table spoon
- Salt and Pepper : As per required taste
- Wooden Skewers, soaked in water
Preparation:
Step 1. Place all ingredients in a large zip loc bag and marinate in a refrigerator for 45 miniutes.
Step 2. Place chicken on wooden skewers.
Step 3. Grill, turning occasionally, until chicken is cooked thoroughly.
Egg Salad Wrap
Ingredients:
- Eggs Mayo : 2 per person
- Whole Wheat Tortillas
- Chopped Green Onions
- Salt and Pepper : As per taste
Preparation:
Step 1. Put eggs in pot and cover with cold water. Boil and cook for 1o minutes.
Step 2. Cool cooked eggs, in running water.
Step 3. Peel shells and mash with a potato masher.
Step 4. Chop green onions and place with eggs.
Step 5. Add mayo, saly and pepper and mix.
Step 6. Put in fridge to cool.
Step 7. Take out one tortilla and place on cutting board.
Step 8. Scoop desired amount of egg mixture into the centre of the wrap and use fold and roll method.
French Toast
Ingredients:
- Eggs : 6 Nos.
- Bread : 6 Slices
- Milk : 2 Cups
- Sugar : 1/4 (Quarter) Cup
- Cinnamon : 1 Tea spoon
- Vanilla : 1/2 (Half) Tea spoon
Preparation:
Step 1. Whisk all ingredients in a bowl.
Step 2. Soak the bread in mixture.
Step 3. Cook on griddle, both sides, until golden brown.
Grilled Chicken Sandwich
Ingredients:
- Chicken Breasts boneless : 2 No. skin less
- Olive Oil : 1/4 (Quarter) Cup
- White Wine Vinegar : 2 Table spoon
- Lemon Juice : 1 Table spoon
- Mrs. Dash garlic and herb : 1 Table spoon
- Black Pepper : 1 Tea spoon
- Tomato : 1No Slices
- Green Leaf Lettuce :
- Buns Crusty : 4 Nos.
Preparation :
Step 1. Preheat grill to medium-high heat.
Step 2. Prick chicken breasts all over with a fork. Place chicken breasts, olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper in a bowl. Stir to coat chicken breasts completely. Let it stand for 10 miniutes.
Step 3. Remove chicken breasts from the marinade, discard marinade, and grill chicken for 10 to 15 miniutes on each side, or until juices run clear and thermometer in chicken reads 70 degrees C. Remove from grill let stand for 5 miniutes. Cut chicken breasts in half.
Step 4. For sandwich assembly, spread mayonnaise on bread, top with a silce of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread on the other slice of bread with mayonnaise and place on top to make a sandwich.
Hash Brown Casserole
Ingredients:
- Cream of Mushroom Soup : 1 Can
- Butter Melted : 1/2 (Half) Cup
- Onion Medium : 1 No.
- Black Pepper Ground : 1/8 Tea spoon
- Sour Cream : 1 Container
- Hash Browns : 1 Pkg
- Shredded Cheese : 2 Cups
Preparation:
Step 1. Preheat Oven to 350 degrees Farenheit
Step 2. Stir the soup, butter, onion, sour cream, hash browns and cheese in a 3 quart shallow baking dish.
Step 3. Season with pepper.
Step 4. Bake at 350 degrees Farenheit for 45 miniutes.
Oven Roasted Potatoes
Ingredients:
- Potatoes : 8 Nos. Large, Peeled, Cut in large wedges
- Garlic : 4 Tea spoon Minced
- Olive Oil : 1 Cup
- Oregano : 1 Table spoon
- Lemon : 1 No. Juiced
- Salt and Pepper : As per taste
Preparation:
Step 1. Preheat Oven to 425 degrees Farenhiet.
Step 2. Put all ingredients into a large baking pan. Ensure every piece is evenly coated.
Step 3. Bake for 40 miniutes, stirring occasionally. Poke with fork and see until soft in middle.
Raw Vegetables and Dill Dip
Ingredients:
- Yogurt : 1 Cup Plain
- Mayonnaise : 1/4 (Quarter) Cup
- Garlic Powder : 1/2 Teaspoon
- Dried Dill : 1/2 Teaspoon
- Black Pepper : 1/2 Teaspoon
- Various vegetables such as carrots, cucumber, celery, red and green pepper, cauliflower, tomatoes, radishes, fennel, etc.
Preparation:
Step 1. Wash all vegetables under cold water.
Step 2. Using a knife and cutting board, remove ends and stems, peel (if necessary). Cut into bite size pieces, into sticks, etc.
Step 3. In a small bowl, mix yogurt, mayo, and spices together. Refrigerate for flavours to blend.
Tasty Dish for Ten is ready.
Roasted Peppers and Pesto Pasta
Ingredients:
- Pasta of Choice : 375 Gms
- Red Peppers : 2 Nos.
- Yellow Pepper : 1 No.
- Orange Pepper : 1 No.
- Basil Leaves Fresh : 1 1/2 Cups
- Olive Oil : 2 Table spoon
- Minced Garlic : 2 Tea spoon
- Salt : 1/2 (Half) Tea spoon, or as per taste
- Parmesan Cheese : 1/4 (Quarter) Grated
Preparation:
Step 1. Preheat broiler. Cut in half red, yellow, orange peppers. Remove stems and seeds. Place peppers cut side down on non stick baking sheet. Broil until blistered and charred. Transfer to large bowl, cover with plastic wrap and let for 15 minutes. Peel skins. Set 1 red pepper aside. Cut remaining peppers into thin strips. Set aside.
Step 2. In foor processer puree red pepper, basil, oil, garlic, and salt until smooth.
Step 3. Separately, cook pasta as per instructions on packet, drain and return to pot. Add pepper strips and basil puree. Combine all.
Serve sprinkled with parmesan cheese and freshly ground pepper.
Stovetop Macaroni and Cheese
Ingredients:
- Butter : 2 Table spoons
- White flour : 2 Table spoons
- Evaporated milk 2% : 2 Table spoons
- Dry Mustard : 1/2 Tea spoon
- Salt and Pepper : As per required taste
Preparation:
Step 1. A large pot of water to boil for pasta.
Step 2. Another large pot, melt butter over medium heat.
Step 3. Add flour and whisk for 2-3 minutes.
Step 4. Add milk and mustard, whisking constantly until it thickens.
Step 5. Reduce heat to low and add cheese, salt and pepper, whisking until it is melted.
Step 6. Add pasta to the boiling water and cook as per the directions on the packet, then drain out.
Step 7. Add the cheese mixture to the pasta and mix. The water will evaporate and it will thicken over time.
Serve immediately for four serving.
Turkey or Veggie Sub
Ingrediets:
- Whole Wheat Sub Bun : 6 inches, I No.
- Deli Turkey : 4 Slices
- Cheese : 1/4 (Quarter) Cup Grated of Choice
- Lettuce :
- Tomato : 1 No. Sliced
- Mustard : 1 Line
- Light Mayo : 1 Line
- Sub Sauce : 1 Line
Preparation:
Step 1. Slice bun in half, length wise.
Step 2. Squeeze on line of mustard on one side of the bread.
Step 3. Fold Slices of meat on top of mustard.
Step 4. Sprinkle Cheese.
Step 5. Place lettuce, sliced tomatoes and peppers.
Step 6. Squeeze mayo and sub sauce and close bun.
Step 7. Wrap in a sub paper and place in sub paper bag and twist close.
Warm Chicken Fajita Salad
For Four
Ingredients:
- Light Sour Cream : 1/2 (Half) Cup
- Lime Juice : 3 Table spoon, divided by two
- White Sugar : 1 Tea spoon
- Chilli Powder : 1/4 (Quarter) Tea spoon
- Cumin Ground : 1/4 (Quarter) Tea spoon
Ingredients 1 to 5 are for Salad Dressing - Olive Oil : 2 Tea spoon
- Chicken Breasts : 4 No. Boneless, Skinles
- Green and Red Bell Peppers : 2 Cups Sliced
- Red Onion : 1 No. Sliced
- Salsa : 1/2 (Half) Cup
- Minced Ciliantro : 2 Table spoon
- Romaine Lettuce : 8 Cups Shredded
- Cheddar Cheese : 1/2 Cup Shredded
Preparation:
Step 1. In a small bowl, combine sour cream, half lime juice, sugar, chilli powder and cumin. Refrigerate dressing until ready to use
Step 2. Heat oil in large wok or skillet over medium heat.
Add chicken. Cook and stir until chicken is not longer pink. Continue to cook until chicken in light brown.
Add peppers and onions. Cook and stir for 3 more miniutes.
Add salsa and cook for 2 more miniutes.
Step 3. Stir remaining lime juice and cilantro. Mix well. Remove from heat.
To assemble salad, divide lettuce amount 4 plates. Top with warm chicken mixture. Squeeze dressing over salad.
Sprinkle with cheese. Serve immediately.
Berry Smoothie
Ingredients :
- Milk : 2 Cups
- Fat Free Vanilla Yogurt : 2 Cups
- Bananas : 2 Nos.
- Frozen Mixed Berries : 3 Cups
- Spinach : 2 Handfuls ( Optional )
Preparation :
Step 1. Place ingredients in order listed above and place in blender jug.
Step 2. Place on blender machine and blend until smooth, adding more milk if too thick.
Step 3. Pour in Cups and secure with lids.
Step 4. Regrigerate until ready to serve.
Mango Peach Smoothie
Ingredients:
- Milk : 1 Cup
- Peaches : 1/2 Large Can, 1/2 Juices
- Fat free Vanilla Yogurt : 2 Cups
- Banana : 1 No.
- Frozen Mango : 2 Cups
- Spinach : 2 Handfuls ( Optional )
Preparation :
Step 1. Place ingredients in order listed above and place in blender jug.
Step 2. Place on blender machine and blend until smooth, adding more milk if too thick.
Step 3. Pour in Cups and secure with lids.
Step 4. Regrigerate until ready to serve.
Sloppy Joes
Ingredients:
- Olive Oil : 1 Table Spoon
- Minced Carrots : 1/2 Cup
- Minced Onion : 1 No.
- Minced Celery : 1/2 Cup
- Cloves of Garlic : 2 No.
- Salt to Taste
- Ground Meat : 1 1/4 Lbs
- Ketchup : 1/2 Cup
- Crushed Tomatoes : 1 Can
- Worcestershire Sauce : 1 Tbs
- Red Vinegar : 1 Table Spoon
- Brown Sugar : 2 Table Spoon
- Ground Cloves : 1 Pinch
- Dried Thyme : 1/2 Table Spoon
- Catenne Pepper : 1 Pinch
- Ground Pepper to Taste
- Hamburger Buns : 4 Nos.
Preparation :
- Heat Oil in Large Skillet on medium – high heat. Add carrots, onion, celery, and garlic, until translucent. Set aside.
- Using the same pan, cook ground beef.
- Add the cooked vegetables to the meat mixture, add the remainder of the ingredients and bring to boil. Reduce heat and simmer for 15-20 minutes.
- Toast Hamburger Buns and serve open faced.
Greek Salad Dressing
Ingredients:
- Garlic Powder : 2 Tea spoon
- Oregano : 2 Tea spoon
- Black Pepper : 2 Tea spoon
- Basil : 2 Tea spoon
- Onion Powder : 2 Tea spoon
- Dijon Mustard : 2 Tea spoon
- Olive Oil : 3/4 (Three Quraters) Cup
- Red Vinegar : 1 Cup
Salad : - Romanine Hearts : 4 Nos
- Red Onion : 1/2 Nos. Thinly sliced
- Green Pepper, Red Pepper, : 1 Each Thinly Chopped
- Tomatoes : 2 Nos. Chopped
- Cucumber : 1/2 (Half) Sliced
- Crumbled Feta Cheese : 1-2 Cups