PINEAPPLE UPSIDE-DOWN CAKE

INGREDIENTS

1 table spoon unsalted butter, melted

2 table spoons firmly packed light brown sugar

1 lb can pineapple rings in juice

1/3 cup cup unsalted butter , extra, softened

1/2 cups superfine sugar

2 eggs , lightly beaten

1 teaspoon vanilla extract

1 cup self-raising flour

PREPARATION

Preheat the oven to 350 F , Grease an 8 inch ring mold.

Pour the melted butter into the bottom of the pan and tip to coat evenly .

Sprinkle with the brown sugar.

Drain the pineapple and reserve 1/3 cup of the juice.

Cut the pineapple rings in half and arrange on the bottom.

Beat the extra butter and the superfine sugar with an electric mixer until light and creamy.

Gradually add the beaten eggs, beating well after each addition .

Add the vanilla extract and beat until combined.

Using a metal spoon , fold in the flour alternately with the reserved juice.

Spoon the mixture evenly over the pineapple and smooth the surface.

Bake for 35-40 minutes or until a skwer comes out clean when inserted into the center of the cake .

Leave in pan and let it cool , before unmolding .

Enjoy .

Apple Cinnamon Cobbler Recipe

Ingredients

4 apple(s), cooking, peeled and sliced thin 1 cup(s) water 2 teaspoon cinnamon, ground 2 tablespoon cornstarch, or arrowroot powder 1/4 cup(s) sugar 1 cup(s) flour, whole-wheat pastry 1 teaspoon baking powder 1/4 cup(s) oil, canola 1 tablespoon honey 1/2 cup(s) buttermilk, low-fat

Preparation

1. Preheat the oven to 375 degrees F. In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch or arrowroot powder, and sugar. Cook until the apples are soft and the mixture is thickened, about 10 minutes.

2. Meanwhile, combine the whole-wheat pastry flour and baking powder. Add in the oil, honey, and buttermilk. Stir until biscuits are moist. Add additional milk if necessary. Pour the apple mixture into a casserole dish. Drop the biscuit dough by tablespoonsfuls on top of the apples. Place in the oven and bake for 20 minutes until biscuits are golden brown. Serve warm.

Black Beans With Rice Recipe

Nutritional Info (Per serving): Calories: 508, Saturated Fat: 1g, Sodium: 206mg, Dietary Fiber: 14g, Total Fat: 4g, Carbs: 98g, Cholesterol: 0mg, Protein: 21g Carb Choices: 5.5

Recipe Source:Source: The National Heart, Lung and Blood Institute (NHLBI).

The NHLBI does not recommend or endorse any company advertised on this site.

Ingredients

1 pounds beans, black, dry 7 cup(s) water 1 medium pepper(s), green, bell, coarsely chopped 1 1/2 cup(s) onion(s), chopped 1 tablespoon oil, vegetable 2 bay leaf 1 clove(s) garlic, minced 1/2 teaspoon salt 1 tablespoon vinegar, (or lemon juice) 6 cup(s) rice, cooked in unsalted water 4 ounce(s) pimento, sliced and drained 1 lemon, cut into wedges

Preparation

1. Pick through beans to remove bad ones. Soak beans overnight in cold water. Drain and rinse.
2. In large soup pot or Dutch oven, stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil for one hour.
3. Reduce heat and simmer, covered, for three to four hours or until beans are very tender. Stir occasionally and add water if needed.
4. Remove and mash about 1/3 of beans. Return to pot. Stir and heat through.
5. When ready to serve, remove bay leaves and stir in vinegar or lemon juice.
6. Serve over rice. Garnish with sliced pimento and lemon wedges.

Moroccan-Style Tilapia with Cumin, Mango and Cilantro

Ingredients
4 (5-ounce) tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves
Directions
Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

Piccolini® Mini Farfalle with Tomatoes and Corn

Ingredients
1 box Piccolini® Mini Farfalle 2 pounds plum tomatoes (may substitute 1 can 28 ounces diced tomatoes) 2 tablespoons extra virgin olive oil 1 tablespoon onion, chopped 1 can (15.5. ounces) corn, drained 1 cup Parmesan cheese, grated'>
1 box
Piccolini® Mini Farfalle
2 pounds
plum tomatoes (may substitute 1 can 28 ounces diced tomatoes)
2 tablespoons
extra virgin olive oil
1 tablespoon
onion, chopped
1 can (15.5. ounces)
corn, drained
1 cup
Parmesan cheese, grated
PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop. SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes. COOK Piccolini Mini Farfalle acording to package directions.ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.ADD corn and simmer for 2 addtional minutes.DRAIN Piccolini Mini Farfalle and toss with the sauce.STIR in grated cheese and fresh basil before serving">PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop. SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes. COOK Piccolini Mini Farfalle acording to package directions.ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.ADD corn and simmer for 2 addtional minutes.DRAIN Piccolini Mini Farfalle and toss with the sauce.STIR in grated cheese and fresh basil before serving

Linguine with Spicy Marinara Sauce (Linguine con Salsa Arrabbiata)

Ingredients

1 box BARILLA Linguine
1 jar BARILLA Spicy Marinara Sauce
1 tablespoon chives, finely chopped
1/3 cup extra virgin olive oil
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh marjoram, finely chopped
1 tablespoon fresh Italian flat leaf parsley, finely chopped
1/3 cup Pecorino Romano cheese, grated
1/4 teaspoon crushed red pepper flakes (optional)



BRING a large pot of water to a boil.
HEAT oil in large skillet over medium heat. Add fresh herbs and sauté for 2 minutes. Add Spicy Marinara Sauce to skillet heat through.
ADD Linguine to boiling water. Cook according to package directions. Drain pasta.
ADD hot Linguine to sauce. Mix well. Add the pecorino cheese and red pepper flakes if desired. Mix again.
TRANSFER to serving platter or bowl and serve

Curried Sweet Potato Fries

Cant remember when I had Sweet Potato Fries. I have a craving for them tonight !!

So here is the recipe . Have fun and have some sweet Potato friesssssssssssss

Curried Sweet Potato Fries
Ingredients: (1 serving)
1 small sweet potato, peeled and cut into long 1/2-by-1/4-inch-thick fries1 tsp. olive oil1 tsp. mild curry powder3/4 tsp. salt1/4 tsp. finely grated lime zest, plus a lime wedge for serving


Directions:Preheat the oven to 425 F. Combine all ingredients in a large zip-top bag; toss until fries are well coated. Spread in a single layer on a foil-lined baking sheet; bake until fries are golden brown, about 20 minutes. Serve with a lime wedge. (Fries can be reheated in the oven or a toaster oven.)

Irish Soda Bread with Raisins

Nonstick vegetable oil spray2 cups all purpose flour5 tablespoons sugar, divided1 1/2 teaspoons baking powder1 teaspoon salt3/4 teaspoon baking soda3 tablespoons butter, chilled, cut into cubes1 cup buttermilk2/3 cup raisins.

Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.

Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

Vegetable Lasagna Recipe

Ingredients

1 cup(s) carrot(s), sliced
1 cup(s) zucchini, sliced
1/2 cup(s) pepper(s), red, bell, diced
1 cup(s) spinach, chopped
1 cup(s) cottage cheese, low-fat
1/2 cup(s) cheese, ricotta, low-fat
2 egg substitute
1 teaspoon basil, fresh, minced
1 teaspoon oregano, fresh, minced
1 pepper, black ground
2 cup(s) marinara sauce, low-fat, low-sodium
9 pasta, lasagna noodles, uncooked

Preparation


1. To prepare the vegetables, steam the carrots over boiling water for 2 minutes. Add the zucchini and steam 2 more minutes. Add the red pepper and steam 2 more minutes. Add the spinach and steam 1 more minute. Remove the vegetables from the heat. Combine all remaining ingredients except the marinara sauce and lasagna noodles.
2. To assemble the lasagna, place a little sauce on the bottom of a casserole dish. Place 3 noodles on top of the sauce. add a layer of vegetables and cover with a layer of the cheese mixture. add some sauce. Repeat. Add the last layer of noodles and top with some sauce. Refrigerate overnight. The next day, preheat the oven to 350 degrees. Bake the lasagna for 40 minutes until bubbly. Let stand 10 minutes prior to serving. Cut into squares and serve. (If you prefer to bake the lasagna immediately, cook the pasta before layering it.)

How to Make Gulab Jamun at home

Ingredients:

1 cup Carnation Milk Powder

1/2 cup all purpose flour

1/2 tsp baking soda

2 tablespoons butter or ghee-melted

Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar

1 cup water

Oil or Ghee for frying

How to make gulab jamun:

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Suchi Garalu Special

Garlic Mashed Potatoes Recipe

Ingredients

2 large potato(es), peeled, quartered 2 cup(s) milk, fat-free 2 clove(s) garlic, chopped 1/2 teaspoon pepper, white

Preparation

Stovetop:

1. Cook potatoes, covered, in small amount of boiling water for 20 to 25 minutes, or until tender. Remove from heat. Drain and cover.
2. Meanwhile, in small saucepan over low heat, cook garlic in milk until soft (about 30 minutes).
3. Add milk-garlic mixture and white pepper to potatoes. Beat with electric mixer on low speed, or mash with potato masher until smooth.

Microwave:

1. Scrub potatoes, pat dry and prick with fork.
2. On plate, cook potatoes uncovered on 100 percent (high) power until tender (about 12 minutes), turning over once.
3. Let stand five minutes, then peel and quarter.
4. Meanwhile, in 4-cup measuring glass, combine milk and garlic. Cook, uncovered, on 50 percent (medium) power until garlic is soft (about four minutes).
5. Continue as directed in stovetop directions.