Tomatillo Chutney

Tomatillo Chutney      10 Portions:

Ingredients:
500 gm. of Tomatillo (Baked & Peeled - See Recipe Below!)
100 gm. of Onions, minced
1/2 cup of Corriander/Cilantro leaves, Chopped (Fresh)
50 ml. of Olive oil
1 tea spoon of ketch up
25 gm. of yellow/Red Mustard paste
50 gm. of Brown Sugar
1 tea spoon of Worcestershire Sauce
1/2 Cup of raisin, coarce chopped
Salt-Pepepr

10 Servings of Tortilla Chips

Method:
 Baked Tomatillo:

First, take those tomatillo and rinse them off with some cold water. Brush them up with half of the oil and bake them in a baking tray for about 10 min. @ 300 Degree F. Let it sit for about 15 min. then peel them off.

Tomatillo Chutney:
Chop those Tomatillo you just cooked coarsely) and put it in a big mixing bowl. Add all other ingredients in it except the salt-pepper. Mix it well with a wooden spoon. Season it with some salt-pepper. Serve it in a small bowl, along with some corn chips or, your choice of any other sort of chips! Sabroso!

Turkey Sandwich (From Left Over)

Turkey Sandwich (From Left Over)        10 Portions:

NB: Well, we all know that after 25th of Dec and Thanks Giving Day our fridge is always pilled up with some left over Turkey. Let's make something with the leftover meat!

Ingredients:
500 gm. of turkey (Both white & Dark meat), hand shredded or, chopped
1/2 cup of celery, chopped
1/4 cup of green onion or, red onion, chopped
salt-pepper, to season
250 gm. of mayonnaise
20 slices of sandwich bread, any kind

Method:
In a big bowl mix those ingredients, using a serving spoon or, a rubber spatula. Distribute the mixture between 10 slices of bread, spread them evenly and cover them with 10 other slices. Cut them in half, and serve immediately.

Oyster Brule

Oyster Brule         10 Portions:

Ingredients:
30 Oysters, (remove the top part of the shell from the bottom part)
1/2 cup of onions, miced
1 tea spoon of garlic, minced
1/4 tea spoon of black pepper, ground
1/2 tea spoon of smoked paprika
50 ml. of (Fresh) lemon juice
1/2 cup of bread crumbs
1 tea spoon of Worcestershire sauce
3 tea spoon of parmasan cheese
1/2 cup of butter, melted

Method:
In a bowl (gently) mix everything, except the butter. Then on a baking tray line up those oysters and pour some of those mixture on top of the oysters and pour those butter on the top and broil under the salamander for 45 seconds. And if you do not have a salamander then bake them @ 350 degrees F for 4-5 min. Serve hot either as an appetizer or, small main course with some garlic toast.

BBQ Sweet Potatoes

BBQ Sweet Potatoes      10 Portions:

Ingredients:
5 (Medium) sweet potatoes
50 gm. of butter
50 gm. of raw/brown sugar
1 pinch of black pepper, ground
1 pinch of cumin, ground


Method:
First, you have to cook those potatoes on the gas burner, on a low heat, for about 45 min. But, inbetween you must have to turn them over to cook them properly withought burning. Using a metal tongue would be the best idea to turn them over. Then, you cover them with a big piece of either aluminium foil or, plastic wrap. It helps to keep it moist and makes it easy for you to peel them off easily. But, you have to give it a good 10 min before you start peeling it off. Then, you take a cutting board and slice them (Thick). In a bowl, add those potatoes and all other ingredients. Mix it gently and fold them over untill you see they all are well mixed. Serve them warm/hot with any other dishes.

Ultimate Pork Ribs

Ultimate Pork Ribs              10 Portions:

Ingredients:

• 3 cups of BBQ sauce
• 2 tea spoon of worcestireshire saucce
• 2 tea spoon of garlic, minced
• 1 tea spoon of black pepper, ground/cracked
• 1 tea spoon of brown sugar
• 2 tea spoon of wine vinegar/white white
• 1/2 cup of Diana sauce

10-12 bay leaves
50 gm. of star anise seeds
1-2 cinnamon sticks
5-7 cloves, whole
2 lt. of water

French fries/sweet potato fries 10 portions
5 pork ribs, whole

Method:
First, in a big bowl mix the first 7 ingredients. Then, take a roasting pan and put those ribs in. Pour the water in it. Add the bay leaves, anise, cinnamon & cloves in the pan. Start baking the ribs in the oven @ 300 Degrees F for about 1 hour. Then, take them off from the pan and dry them up with a rag. Clean the pan lightly and put those ribs back in the pan and brush them up with the sauce you just made (Both sides). Continue cooking @ 325 Degrees F for the next 15 min. or so and put the rest of the sauce on top of the ribs. Serve hot with the fries. Yummy!

Battered Cheese (Appt)

Battered Cheese (Appt)       10 Portions:

Ingredients:
1 kg. of Paneer (Indian Cheese), big dice

Stero Okra (Vegetable)

Stero Okra         10 Portions:

Ingredients:
10 portions of cooked rice or, mashed potatoes
1.5 kg. of Okra, about 1 Inch in size
1 cup of onions, wedges
2 tea spoon of garlic, chopped
1 tea spoon of ginger, chopped
2-3 bay leaves
1 tea spoon of black cumin seed
50 ml. of olive oil
50 gm. of butter
1/2 tea spoon of red chili flakes
2 tea spoon of white poppy seed, paste
1 tea spoon of sugar
1 tea spoon of turmeric powder
50 ml. of water
* salt

Method:
First, in a pot cook those chilli, garlic, onion, ginger with the oil, on a medium heat, till they are golden in color. Add the Okra and other ingredients, except the butter, salt and sugar, then stir it gently, & at this point, add the water. Continue cooking for the next 5 min. Add the sugar and the butter and continue cooking on a high heat, till you see they are all well mixed. Season with salt and serve hot with the rice. Cheers.

Vegetable Fried Rice

Vegetable Fried Rice        10 Portions:

Ingredients:
1 kg. (cooked) rice, basmati or, jasmine
2 cups. of indian paneer or, bocconcini cheese, small cubes
1 cup of onions, thin wedges
1 tea spoon of garlic, chopped, 1/2 cup of carrots, very small diced
1 cup of (Either) fresh or, frozen sweet peans
3-4 bay leaves
2-3 cinnamon sticks
10-12 cardamom
1 tea spoon of sugar
2 tea spoon of olive oil
1/2 cup of butter
1 tea spoon of safron
1/2 cup of leeks, small diced
1 pinch of cumin, ground
salt-pepper

Method:
First, cook those onions, carrots, garlic & leeks with the oil for about 3-4 min, on a very low heat add everything else, except the butter. Stir them gently, specially at the bottom of the pot. Add the butter. Serve hot, Delicious!

Chicken Jambalaya

Chicken Jambalaya       10 Portions:

NB: If you want you can replace the chicken with beef, veal or, pork, even if you do not put any sort of meat in it, it will be a nice vegetarian dish!

Ingredients:
500 gm. of (cooked) rice
1 cup of celery, small cubes
1 cup of carrots, small cubes
2 cups of onions, small cubes
1 cup of tomatoes, cubes
1 cup of ketchup
1 cup of salsa
1/2 cup of olive oil or, butter
1/2 tea spoon of paprika
3-4 bayleaves
2 tea spoon of garlic, chopped
1 cup of green pepper, medium diced
1 cup of red pepper, medium diced
1 tea spoon of thyme leaves, fresh or, dried
1 tea spoon of rosemary, either fresh or, dried
500 gm. of cooked chicken breast, small diced
100 ml. of vegetable or, chicken stock or, water
salt-pepper

Method:
First, in a cooking pot cook those onion, garlic, celery & carrots, with the oil/butter on a low heat for about 4-5 min. Now, add everything else and continue cooking it for the next 7-8 more min. on a medium heat. Make sure evry 2 min or, so you stir the bottom of the mixture so that it doesn't get stuck! Season with salt-pepper. Serve hot.

Mango Pork

Mango Pork                          10 portions:

Ingredients:
10 portions of mashed potatoes or, (Cooked) Rice or, (Cooked) penne pasta
1 kg. of pork loin or, shoulder, medium diced
1/2 tea spoon of red chili flakes
1/2 cup of olive oil or, butter
1 cup of onions, fine wedges
1 cup of red pepper, medium diced
1 cup of yellow pepper, medium diced
1 cup of green pepper, medium diced
1/2 cup of garlic, fine sliced
2 cups of mango, (Either) frozen or, fresh (Riped), diced
2-3 bay leaves
1/2 cup of white wine
1 tea spoon of lemon zest
1 tea spoon of brown or, white sugar
Salt-pepper

Method:
First, cook the onions, on a low heat for about 3 min. or, till they are soft but not brown, with the oil/butter. Add the red chili flakes and the garlic and keep cooking on low heat for 2-3 more min. Then, add the bay leaves & pork and stirr it gently, and cover it and continue cooking for about 4-5 more min. un-cover it and add the wine. Stir it gently. Add those 3 kinds of peppers in it and continue cooking on medium heat till you see that the meat is tender and the peppers are cooked but not mushy! At this point add the mango and stir it gently. Continue cooking for 2 more min. Add the lemon zest and the sugar. Season it with salt-pepper. Serve hot with your choise of potatoes or, rice or, pasta.

NB:  If you want, you can switch the pork with veal!

Tartar Sauce (Standard) & (Creamy) Style!

Tartar Sauce (Standard)                        10 Portions:

Ingredients:
300 gm. of mayonnaise
240 gm. of relish (Sweet)
10 gm. of french mustard

Method:
Mix everything using a wire whisk in a bowl. It's a very standard (Condiment) recipe for 'Fish N Chips'

________________________________________________________________________________

Tartar Sauce (Creamy)                        10 Portions:

Ingredients:
300 gm. of mayonnaise
100 gm. of sour cream
50 gm. of capers, chopped
50 gm. of onions, minced
1 tea spoon of terragon, (fresh or, dried)
1 tea spoon of lemon juice
1 tea spoon of sugar
1 tea spoon of dill, flakes/leaves
salt-pepper

Method:
Mix everything using a wire whisk in a bowl. A very delicious creamy (Condiment) recipe for 'Fish N Chips'

Clear Vegetable Soup:

Clear Vegetable Soup          10 Portions:

Ingredients:
1.5 lt. of water or, vegetable stock
1 Sachet (Cheese cloth tied with herbs -5 garlic cloves, 3 bayleaves, 10-15 pepper corn, 1 twig of thyme)
1 cup of celery, cubes
1 cup of carrots
2 cups of onions, cubes
1 cup of leeks, cubes
1 cup of fennel roots, cubes
1 medium size of red pepper, baked
salt-pepper
2 tea spoons of sugar
2-3 tea spoon of olive oil or, butter

Method:
In a stock pot, cook all the vegetables with the oil/butter on a medium heat for about 3-4 min. or till they are firm enough. Add the stock/water & the red pepper in it. Add the sachet as well. Cook it for about 30 min. on a medium heat. Then, strain the broth with a strainer/china cap. Add the sugar and season it with some salt-pepper.

NB: It's an excellent soup for any season. Very fresh, lots of flavour and healthy!

Cheese baked in Banana Leaves

Cheese baked in Banana Leaves   10 Portions:

Ingredients:
5-6 pieces of banana leaves
1 kg. of Bocconcini/Paneer (East Indian Cheese), cubes
10 cups. of rice, cooked
2 cups of onions, fine wedges
1/2 cup of white poppy seed, paste
1/2 cup of shredded coconut, fresh or, dehydrated
salt-pepper
1 tea spoon of smoked or, regular paprika
1 cup of olive oil or, melted butter
1 tea spoon of garlic, paste or, chopped
1 twine roll
1/2 cup of melted butter

Method:
First, marinate the cheese in a bowl with oil, onion, garlic, poppy seed, coconut, salt-pepper, paprika. Then, take a banana leaf, put the cheese in the middle. Fold them. Then turn it over and fold it again for the second time. Then do one more time. Then, tie it up (Gently) with the twine from all directions, and make sure it's tied up solid/hard enough so that you are able to carry it around. Then, take a baking tray, greased with some oil/melted butter. Put the tied up pouch on it and bake it @ 325 Degrees F for about 15 min. Then turn it over and continue cooking at the same temperatired for 5 more min. Open it gently, by cutting the twine off with a sharp scissor and serve immediately with some rice. Delicious!

thanks

Thanks guys, I hope you guys enjoyed it!

Avi

Sorry to all of my Recipe Fan around the Globe!

Hi People! I know you guys are checking out my blog if there is any new recipes been posted. I am sorry for taking too long as I was not able to post any new recipes in last few days. But, hey I was doing my Chrismass Shopping and I was just occupied with my amazing family and friends! But, the good NEWS is that today some amazing recipes have been posted. Please try those and let me know if you liked it & please put some comments, which I would love to see from you guys.

Cheers and wish you all a great merry c-mass and a happy-happy new year!

PS: More recipes are coming out in a week or so.....

Avi

Pea & Ham Soup

Pea & Ham Soup               10 Portions:

Ingredients:

2 Cups of Ham (Small Cubes 1/8” x1/8”X1/8”)

2 tea spoon of butter/ olive oil

2 lt. of pork or, chicken or, vegetable stock

3-4 bay leaves

1/4th cup of celery, fine chopped (Same size as Ham)

1/2 cup of onion, medium size, chopped (Same size as Ham)

1/4^th cup of carrots, small dice (Same size as Ham)

1 pinch of cloves, ground

Salt-pepper

1 tea spoon of brown sugar

½ tea spoon of turmeric powder

1 cup of fine chopped (Fresh) parsley leaves

250 gm. of split peas

1 cup of white wine

Method:

Before you start making the soup, you have to soak the dry peas overnight. Peas: Water (Ratio) =1:3

Strain the peas. Then, cook those 3 vegetables in a frying pan with the oil/butter, on a very low heat for about 4 min. Add up the wine and continue cooking for 3-4 more min. Add the bay leaves, peas and the stock. Keep continue cooking for the next 45 min. or so, till you see that the peas are all mashed. At this stage add the cloves & the brown sugar. Add the ham. But, do not cook at this point any more. Otherwise the ham will be very chewy/tough. Season it with salt-pepper. Taste it. Serve hot.

Savory-Orange Duck Breast

Savory-Orange Duck Breast      10 Portions:

Ingredients:

5 Boneless Duck Breast, Skin on

10 Scoop of mashed potatoes

·         10 portions of sautéed (Make Your Own Choice) Vegetables

3-4 tea spoon of onions, chopped

1/4^th cup of Orange Juice (Not from Concentrate)

1 tea spoon of soy sauce

1 tea spoon of Orange Zest

Salt-pepper

1 tea spoon of Cardamom (Ground)

½ Tea spoon of Savory, Ground

25 ml. of olive oil

250 ml. of Asian Vinaigrette, (See Recipe Below)

Ingredients:

(Asian Vinaigrette)

100 ml. of rice or wine vinegar

1 tea spoon of soy sauce

1 pinch of black pepper

2 tea spoon of sesame oil

1 tea spoon of fish sauce

1 tea spoon of Worcestershire sauce

1 tea spoon of Tabasco Sauce

1 tea spoon of Garlic, Chopped

1 tea spoon of Ginger, Chopped

200 ml. of olive or, cotton seed oil

Method: (For the Vinaigrette)

Combine everything in a bowl and using a wire whisk, mix then well, and season with Pepper. Cook it in a small pan on a very low heat for about 5 min, and keep it warm (Covered)

Method: (Duck)

First of all, slit those duck breasts with a sharp knife through the skin, so that it does look like a diamond shaped Steak! Do not make it too deep though. Barely pass the fat layer and make sure it’s not cutting the meat part. Then, in a metal (Steal) bowl mix those Onions, orange juice, cardamom, soy sauce & savory. Mix it well with a wire whisk. Marinate the Meat in this mixture and you will have to let them sit in the freeze for 6 hours. Then, you have to pan fry those breast (Skin Side Down), in a hot sauté pan with a very little amount of oil, on a moderate flame. Make sure when you pan fry them, no juice comes with the meat. Cook it for about 5 min. or, until you see the beautiful golden color on it! Then, with a fork or, tongue flip it over and continue cooking for about 3-4 more min. The meat should be still RED inside. Then, remove them from the cooking pan and keep it covers, & let it rest for about 4-5 min. During service, cut those Duck Breasts into thin slices, drizzle with some Asian dressing on it, and serve hot with some mashed potatoes & vegetables!

American Style Cheddar & Asparagus Soup

American Style Cheddar & Asparagus Soup     1o Portions:

Ingredients

750 gm. of Asparagus, cut up, ends peeled off

200 gm. of Butter

150 gm. of Onions, Cubes

50 gm. of Garlic, Smashed

1 Cup of Celery, cubes

3 lt. of Vegetable or, Chicken Stock

600 gm. of Cheddar Cheese, Shredded or, very small cubes

Salt-Pepper

300 ml. of 35 % Cream, or, 18 %, (Luke  warm)

350 ml. of Milk (Warm)

100 gm. of Corn Starch (With 100 gm. of cold water)…’Slurry’

4-5 Bay Leaves

Method:

First, sauté those Onions, Celery, Garlic  and the Asparagus with the Butter. Make sure they are on moderate heat, DO NOT MAKE IT DARK! Meaning no brown color. Add the stock. Cook it for 3-4 min. then, add the hot milk in it. Stir it gently. Add those Bay Leaves. Cook it on low to moderate heat and bring it to a simmering point, meaning it shouldn’t boil, but bubbling gently. Take off those Bay Leaves. Using a blender blend it well. Then, strain it with a China Cap/Chinois. Bring it back to the pot. Add the cheese and stir it well. Let it Cook on a very low heat, for about 2-3 min. Otherwise it will start to cuddle. Stir in the heavy cream. Add the corn starch slurry slowly, while you are stirring it at the same time. You should stop adding slurry when you reach to your desired soup consistency! Then,  season with salt-pepper. Serve hot, with some Home Made Garlic Toast on the side.

Chana Masala - Popular Indian Dish

Chana Masala     10 Portions:

Ingredients:

1 kg. of Chick Peas (Canned & Strained)

1 cup of Cooking Onions, Thin wedges

3-4 Bay Leaves

2 Tea Spoon of Turmeric Powder

2 Tea Spoon of Cumin Powder

1 Tea Spoon of Dry Red Chili Flakes

3 Tea Spoon of Ginger paste, Fresh

1 Tea Spoon of Garlic Paste

½ Cup of Chopped Tomatoes

50 Ml. of Tomato Paste or Ketch Up

1 Tea Spoon of Brown Sugar

½ Cup of Fresh Coriander Leaves, Chopped

Salt, to taste

500 Lt of Chicken or Vegetable Stock

50 Ml. of Olive or Mustard Oil

100 gm. of Ground Chicken (Optional) Cooked (Sauted)

2 tea spoon of fresh Lemon/Lime Juice

10 Cups of Cooked Rice, preferably Basmati or, Jasmine!

Method:

First, sauté those onions with the oil till it’s golden color. Then, you add the red chili flakes and cook for about 2-3 min. Then, you add everything else in it, except the Coriander Leaves and the lemon Juice. Now you just cook them for about 10 min. or so until you see that the sauce got a nice medium thick consistency then you add the coriander leaves and the lemon juice, and season with salt. Serve hot with some Rice. Cheers.

Pan Smoked Salmon with Bell Pepper

Pan Smoked Salmon with Bell Pepper        10 Portions:

Ingredients:

1 Salmon fillet, skin off, 10 pieces, about 4-5 oz each

½ tea spoon of ground cumin

½ cup of olive oil

1 pinch of ground cloves

½ Tea Spoon of Salt-Pepper

½ tea spoon of fresh Garlic (Fine Chopped)

5 Tea Spoon of Smoked Paprika

Bell Pepper (Green, Yellow & Red) / 1 cup of each, wedges

Method:

First, lightly brush the fish with oil. Mix the salt-pepper, cumin, paprika and cloves in a small bowl. Sprinkle it on top of the skin off side of the fish. Also put the garlic on it. Take a sauté pan, make it smoke heat. And then put some oil, and turn the fire off. At this point, put the fish in the pan, skin side facing down and sear it on a high heat for not more than 15 Seconds. Turn off the burner. Then, put them individually on a baking tray (Make sure the bottom of the tray is well greased with some oil/margarine or, use a greased parchment paper).Bake it for about 9-10 min. or till you see it’s cooked.

While it’s baking sauté those peppers with some oil and season it with some salt-pepper, Put them away, and keep it warm inside an oven or something.

Then serve this hot and delicious fish with some cooked bell peppers and Rice. Garnish the dish with some Lemon/Lime wedge.

Mackerel en Papillote (Fish)

Mackerel en Papillote          1 (x 10 Portions):

Ingredients:

1 Fillet of Mackerel

Salt-Pepper

½ Tea Spoon of Parsley Leaves, chopped

15 ml. of Butter (Melted)

5 ml. of (Chopped) Shallots

1 pinch of (Fresh) Ginger (Chopped)

1 Lemon slice

Method:

First of all, Cut a piece of parchment paper, (heart-shaped). Now, oil the parchment, & place it on the working station, make sure you put the oiled side facing down! Then, put the fish on 1 side of the heart shaped parchment, and brush the fish with some of the butter and then you sprinkle some of the salt-pepper, parsley, shallot and the ginger. Do not forget to put the lemon slice on top at the end. Now, you have to fold and crimp the paper, on all the cut sides, and make sure that the fish is tightly closed. Now, comes the fun part! You put the folded package in a pan. Start cooking it at 425 Degree F. And you have to continue cooking till you see that the parchment puffed up and golden brown in color, which should take not more than 7 min. Now you serve your beautiful fish with some rice and your choice of vegetable Medley!

NB:  IN THE PAN YOU CAN COOK AS MANY AS YOU WANT, BUT START WITH 10 FILLETS!

Gravlax (Awesomme Salmon Recipes)

Gravlax     10-15 Portions:

Ingredients:

1 Salmon Fillet, skin on

100 gm. of sugar

100 gm. of salt

1 pinch of black pepper, ground

50 gm. of (Fresh) Dill leaves

2 Tea Spoon of semi dry white wine

Method:

First, make sure that there is no bone in the fillet. If there is any, pull them off. Then mix those 3 ingredients together (Salt, Sugar & Pepper). Now, you need a medium size tray, sprinkle this salt mixture, just 1/3^rd of it on the bottom of the tray. And put the salmon on the tray, facing the skin side down. Then, cover the top of the fillet with the 1/2 of the salt mixture. Then, top it up with the Dill, and cover it with the rest of the salt mixture. Cover it up well and toss it in the freeze for 24 hours. Next day you turn the filler over and put it in the freeze for 1 more day. Then you take it out of the freeze and drain off any liquid from the tray. Then you have to scrap off all the dill and the salt mixture from the fish. Now, comes the serving time! Using a sharp slicer, slice it up very thin and serve with either some Mesclun salad (Mixed baby spinach) or anything else you would like with it!

Important Info...

Hi Everybody! Just to let you know that I have loads of other amazing recipes under the 'ARCHIVES'...which is on your right hand side of the page, so, please check those out for more recipes. BTW: Some cool recipes are coming out in 2-3 more days. I am working on it.

Cheers

Stuffed Pork Loin

Stuffed Pork Loin     10 Portions:

Ingredients:

1 Pork Loin, about 1.5 kg

 2 cups of bread crumbs
1/2 cup of chopped fresh parsley
1 cup of grated Parmesan cheese
½ cup of olive oil
2-3 Tea Spoon of Butter
2 Tea Spoon of garlic, minced
1 medium sized onion, fine chopped

Salt-Pepper
1 tea spoon of paprika, preferably Smoked Paprika
½ Tea Spoon of Sage, Rosemary & Oregano (Each) (To sprinkle on the roast)
½ Cup of Roasted Red Bell Pepper, Chopped

½ Cup of Fresh Parsley leaf, washed and Chopped!

5 Cups of Instant pork/beef Gravy, ready to go

10 Cups of Egg Noodles/Rice

10 Cups of Cooked Vegetables, your choice!

NB: Using a boning knife or a slicer, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side, until there is none left to cut. Make sure you cut it as thin as possible! If you need then you can use the pounder/millet to pound it gently.

Method:

Saute chopped onion in butter 2 minutes, add garlic and Saute 2 more minutes. Add parsley and leave for one more minute. Stir in the bread crumbs, cheese and seasonings, mix them well. Stir in enough water to make a coherent mass. Remove from heat and allow to cool for10-15 minutes. Spray or rub both sides of the pork loin with some of the olive oil. Sprinkle the unrolled Loin with salt, pepper, sage, garlic powder, onion, oregano and paprika. Also put those bell papers. Then, start to roll up the loin, like a Jelly-roll style. Make sure you start cooking the loin at 400°F oven for about 15 minutes. Then, reduce the heat to 325°F and roast it until done, spraying every 30 minutes or so with olive oil spray/Pam. Internal temperature should reach to 165°F when done. Remove from the oven, cover it up with a foil and let rest for 7 minutes before you decide/ready to serve it. Make sure that you slice them with a sharp slicer and serve with some Egg Noodles/Rice, Vegetable and sauces!

Bell Pepper-Prosciutto Stuffed Chicken Parmesan

Bell Pepper-Prosciutto Stuffed Chicken Parmesan:     For 10 Portions:

Ingredients

10 thin slices of Prosciutto

10 pieces of chicken breasts

1 cup of Italian dressing

1 Cup of Parmesan Cheese

1 Cup of Cooked, Red Pepper, wedges

Salt-Pepper

2 Tea Spoon Of Minced Garlic

½ Cup of Olive oil

½ Cup of Chives, fresh/dried

10 Cups of Cooked Rice

Side Cooked Vegetables, as you like, 10 Portions

1 Cup of Melted Butter, mixed with 1/2 Tea Spoon of Smoked Paprika or, Thyme!

Method:

 First, slice those chicken breasts in half lengthwise. Place between two sheets of plastic wrap, and then just pound flat, make sure they are thin. Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts, and put the garlic as well. Put 2-3 strips of roasted pepper for each breast. Roll it up. And then, put a toothpick in each roll to prevent from unrolling. Season with Salt & Pepper. And also do not forget to drizzle with the oil. Then, bake it @ 325 Degrees F for about 10 Min. or till it’s cooked, internal temperature should be 365 Degrees F or, higher. Slice the chicken, so that you can see the beautiful color of the stuffing and serve hot with some Rice, Herbed  Butter & side Vegetables!

Mango Shake (Refreshing Drink)

Mango  Shake               10 Portions:

Ingredients:   

750 ml. of Milk, 2 %

250 gm. of Brown Sugar/White Sugar

100 ml. of Whipping Cream/Heavy Cream

400 gm. of natural yogurt

500 gm. of Mango Puree <Can>

2 tea spoon of rose water

½ Lemon (Fresh Juice)

Pinch of Salt

Method:

In a steel bowl put everything together and using a wire whisk blend them well, or use a food processor instead.

NB:  If you worry about mixing lemon juice and milk together? Sounds interesting, right? In fact it’s interesting! When you will mix the lemon juice (Which is a citric acid) it won’t make the milk go curdle/split, you can say it’s Magic!

Turkey Roast

Turkey  Roast        (About  25 Portions):

NB: Roast Turkey is a great dish during any time of the year, and especially during Thanks Giving Dinner! This is a great old fashioned Grand Ma’s Recipe.

Ingredients:

_Turkey_

1 Whole Turkey, about 20 lbs.

Salt-Pepper

3-4 Tea Spoon of Smoked Paprika∆

1 Tea Spoon of Sage, Ground

200 ml. of Butter, Melted

3 Tea Spoon of Garlic, fine chopped∆

500 ml. of vegetable broth, (preferably Home Made), or from the store

2-3 Tea Spoon of Dry Thyme Leaves, Rubbed/Chopped

2 Tea Spoon of Rosemary Flakes, Dry

1 tea Spoon of (Crushed) Pepper Corn∆

1 Cup of Celery, cubes

1 Cup of Carrots, Cubes

2 Cups of Onions, Cubes

Method:

NB: If the Turkey is frozen then you must thaw the bird for 2-3 days in your fridge. Otherwise follow the following recipe. Then, remove the Giblets and Neck from inside the bird. Rinse lightly with some water. Then, you mix all those spices (sage, rosemary, thyme, salt-pepper) in a bowl. Now, rub the spice-mix on the bird, both inside and outside. Then comes the trussing part, to make sure that the bird cooks evenly and it get’s a nice golden color while the roast is ready to eat.

Trussing Method:  First, you need some twine and a scissor/knife. Center the twine across the back of the turkey, with the neck flap covering the neck cavity. Pull the string over the breast, tighten to bring the wings into the body, then cross the ends and form a knot. Bring the twine down towards the legs, under the ends, and wrap around until the legs are neatly tied. Then, trim any excess string.
Then, make another spice mix with rest of the spices, ∆ and rub it on the turkey. Then comes the fun part! Roast it @ 350 °F & make sure do basting with melted butter every 15 min. on top of the bird. After 1 Hour, take the bird out, and put those Onion, Celery & Carrots, on the same roasting tray, and then put the bird back on top of those vegetables and continue cooking. At this point, minimize the temperature of the oven to 325 °F for the next 1 hour. Now, check the internal temperature of the bird and it has to reach at 165 °F (Make sure you check the temperature on the bird’s breast, NOT ON LEGS) But, do not forget to keep basting with the melted butter. It might take 1 more hour or so! When the Turkey is cooked make sure you keep it covered with a foil paper and this is the time to make your gravy!

Gravy Recipe:

Ingredients

Pan juices, from the Roast

1 lt. of water

½ cup of Butter/Margarine

½ cup of Flour, all purpose

Salt-Pepper

4 tea spoon of cider vinegar

1 Cup of White Wine

¼ Cup of Corn Starch, mixed  with 1.5 Cups of cold water (Slurry)

Preparation:

First, pour the pan juices through a fine-mesh sieve into a measuring cup (But, don’t clean up the roasting pan though), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into a separator and then, let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding the fat.) Straddle roasting pan across 2 burners, then pour the wine in the roasting pan. Cook for about 3 min. Then, add the water and cook for more for about 5 min. over high heat, stirring and scraping up brown bits, 1 minute. Add the slurry slowly while you mix it with a wire whisk, vigorously. Pour through sieve, and season with salt-pepper.

Serve the turkey with this delicious homemade Gravy!

NB: Some people they like to serve their Turkey with some side Cranberry Sauce as well!