Sunday Brunch Bake : Eggs

1

doz.  eggs

1/3

cup  BREAKSTONE'S or KNUDSEN Sour Cream

1

pkg.  (16 oz.) breakfast sausage

1

cup   sliced fresh mushrooms

1

 onion, chopped

2

 tomatoes, chopped

1

pkg.  (8 oz.) KRAFT Finely Shredded Triple Cheddar Cheese

EAT oven to 400°F.

BEAT eggs and sour cream with whisk until well blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. Drain.

REDUCE oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.

BAKE 30 min. or until center is set.

Classic Sour Cream-Banana Bread : Quick bread

1/4

cup  butter, softened

1

cup  sugar

2

 Eggland's Best® eggs

1

cup  BREAKSTONE'S or KNUDSEN Sour Cream

1

cup  mashed fully ripe bananas (about 3)

2-1/4

cups  flour

1-1/2

tsp.  CALUMET Baking Powder

1/2

tsp.  baking soda

1/2

tsp.  salt

1

cup  chopped PLANTERS Walnuts

make it

HEAT oven to 350ºF.

BEAT butter and sugar in large bowl with mixer until blended. Add eggs and sour cream; mix well. Add bananas and combined dry ingredients; mix just until moistened. Stir in nuts.

POUR into greased and floured 9x5-inch loaf pan.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely before slicing. Refrigerate leftovers.

SPECIAL EXTRA

Mix 2 Tbsp. sugar and 1/4 tsp. ground cinnamon. Dust greased pan with half the sugar mixture. (No need to flour the greased pan.) Pour batter into pan, sprinkle with remaining sugar mixture and bake as directed.

Creamy White Chicken & Artichoke Lasagna

What You Need

2

cups  shredded cooked chicken breasts

1

can  (14 oz.) artichoke hearts, drained, chopped

1

pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

1/2

cup  KRAFT Grated Parmesan Cheese

1/2

cup   chopped drained oil-packed sun-dried tomatoes

1-1/2

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

1

cup  milk

1/2

tsp.  garlic powder

1/4

cup  tightly packed fresh basil, chopped, divided

12

 lasagna noodles, cooked

Make It

HEAT oven to 350°F.

COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.

SPREAD half of the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Dum Ka Murgh : chicken

Dum ka Murgh is a recipe cooked with chicken and rich Indian spices. It gets the name “Dum” because of the way it is cooked. The chicken is marinated in rich Indian spices and cooked by covering it tightly with a lid. The chicken is cooked with the steam that forms inside the vessel. Also, it has a nice smokey taste due to the coal added on top of it. You would need a ‘lagan’ or a wide mouthed flat vessel to cook this dish.Try it out and let me know your comments!

Ingredients:

Chicken (boneless) – 1kg
Ginger Garlic paste – 2 tbsp.
Salt – as per taste
Turmeric powder – 1/2 tsp
Red chilli powder – 2 tsp
Black pepper powder – 2 tsp
Lemon juice – 2 tbsp
Kebab cheeni – 8 to 10
Coal – medium piece
Curd – 300 gms
Onion (fried) – 2 tbsp
Oil – 100ml

Marination:

•  Clean the chicken cut it into medium sized pieces (or as you like).

•  Add ginger garlic paste, lemon juice and salt and let it marinate for 15 minutes.

• Then add red chilli powder, black pepper, turmeric powder and curd and again let it marinate for another 20-25 minutes.

Method: 
•  Place the marinated chicken in the lagan and add oil to it. Keep it on stove on a low flame.

•  Meanwhile burn the coal until it turns into red. Place the burnt coal on a silver foil and place this silver foil on the chicken.

•  Pour a tsp of oil on coal and cover the utensil immediately for 5 minutes.

•  After 5 minutes, remove the covered plate and coal from chicken. Cook the chicken well for sometime until it gets dry.

•  Garnish it with crispy friend onion.

Serve hot with Roti/Naan.

Kaddu ka dalcha recipe : Authentic Hyderabadi Recipe

Hyderabadi food’s so much around meat that not many realise that the cuisine also has wonderful vegetarian dishes. Though limited in number, these dishes are quite an important part of Hyderabadi home cooking. You would rarely find vegetarian dishes in Hyderabadi restaurants. That’s the sad part. One such stunning vegetarian dish’s the Kaddu ka dalcha. It’s funny that what the rest of India calls lauki or bottle gourd, is called kaddu in Hyderabad. Dunno why, but that’s how it is here. So whenever you see a Hyderabadi dish with kaddu innit. You know it’s bottle gourd or lauki ‘n not pumpkin.  I’ve seen a TV host make the mistake of assuming that this was pumpkin ‘n not lauki. The kaddu ka dalcha recipe calls for Toovar dal, onion, ginger garlic, tomato, spices ‘n lots of bottle gourd. I love the subtlety of this dish.

Ingredients:

Toor Dal/Arhar Dal (Pigeon peas split ) – 250 gm
Turmeric Powder – ¼ tsp
Water
Oil – 2 tbsp
Onions – 1 medium size
Whole Garam Masala – 3 cloves, 2 cardamoms, 3 cinnamon sticks, 1 tsp shah zeera (Black Cumin seeds), 1 bay leaf
Ginger garlic paste – 1 tbs
Red chilli powder – 2 tsp
Tomatoes – 2
Bottle guard (Kaddu) – 1 medium sized
Salt
Mint Leaves
Coriander Leaves
Tamarind – 50 gm
Curry Leaves

Method:

• In a cooker, heat oil and add whole garam masala. Saute for 2-3 secs.

• Then add onions and saute until they are very light golden brown.

• Add ginger garlic paste, turmeric powder and red chilli powder and saute for 2-3 minutes.

• Add tomatoes, bottle guard and fry properly.

• Now add half glass of water, salt (1tbs approx.), mint leaves, coriander leaves and mix them. Close the cooker and let it cook for sometime (until 3 whistles approx)

• In another cooker, add water (Quantity: double the amount of toor dal) & Turmeric powder to Toor dal and boil it.

• Now mash the boiled dal and add tamarind juice to it. Then add curry leaves, coriander leaves and mint leaves and let the dal boil.

• Add the contents of tomato, bottle guard to the dal and let it boil for sometime.

Arabic Lamb Stew Recipe

INGREDIENTS :

Mutton 1 kg (pieces)
Cinnamon powder 1 tsp
Corn flour 2 tbsp
Garlic clove 3 – 4
Paprika powder 2 tbsp
Onion 2
Chicken powder 2 tbsp
Chicken stock 1 jug
Fresh Coriander/Parsley ½ bunch
Oil ½ cup
Salt to taste 

METHOD :

1.Wash meat and marinate it with salt, paprika powder and 1/2 tsp cinnamon powder.
2.Leave it for a while.
3.Now crush the onion and garlic.
4.Heat oil in a pan and add onion, garlic, chicken powder and 16. cup chicken stock.
5.Cook for 10 – 15 minutes.
6.When stock becomes dry, stir fry it well.
7.Now add meat and fry it again.
8.When meat fried well then add remaining chicken stock and cook for 2-3 minutes.
9.Now add remaining 1/2 tsp cinnamon powder and cook 10 minutes more.
10.When meat is tender then take it out and keep aside.
11.Now add corn flour in remaining curry, mix well and make it thick like stew.
12.Now strain and combine the meat mixture.
13.Garnish with coriander leaves

Note: Cooking Time: 85-90 minuts, Serving: 4-5 persons 

Alsree's Porridge aka Bubur Arab : HALEEM

• 1cup of whole wheat
• 1/2cup of barley
• 1inch of ginger
• 5cloves of garlic
• 3tablespoons Arabic Mixed Spice
• 1tablespoon Asian Sweet Spice
• 1.3pounds of Lamb Cubes (can mix with Lamb Bones or Shank)
• 1/2pound Shallots

1. Soak wheat & barley separately overnight. Remember to rinse & change the water the next day before cooking.
2. Blend the ginger & garlic. Together with the Dry Spices, marinade lamb cubes & set aside prior to cooking.
3. Skinned shallots then slice thinly. Fry them in vegetable oil to be used for garnishing.

Putting it together

• 5pods of Cardamom
• 2pieces of Aniseed Flower
• 3pieces Cloves
• 2Cinnamon sticks
• 1can of Evaporated Milk
• 2liters of Water
• 3tablespoons Ghee or Clarified Butter
• Himalayan Rock Salt to taste

1. Heat Ghee in deep pot & once melted, fry the dry spices (cardamom, aniseed, cloves, cinnamon) till aroma arises.
2. Add in marinated meat and stir well till meat is coated over medium heat. Add in wheat and barley. Stir all ingredients till its mixed well.
3. Add in milk and stir. Then add in water and boil over high heat, remember to stir else wheat will stick to bottom of pot. Once boiling, add salt & reduce heat to low and simmer for an hour or so, stirring occasionally to ensure wheat does not stick to bottom of pot.
4. Add more water should consistency thickens and wheat hasn't fully cooked. Porridge is done once wheat has cracked open, add salt to taste.
5. Serve in individual bowls with fried shallots on top. Can also dish out porridge with some pickled vegetables or Rojak to mellow out richness of dish.
6. 

Spanish Arab-Style Lamb Recipe - Cordero Moruno

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Ingredients:

• 2-3 lb lamb shoulder or leg (boneless) or 5-6 lb if bone in
• 1 tsp cinnamon
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 3-4 Tbsp extra virgin olive oil
• 2 yellow onions
• 2 cloves garlic
• 3-5 cups chicken stock
• 1/3 cup raisins
• 1/3 cup sherry
• 2 Tbsp almonds

Preparation:

This Arab-style lamb recipe makes 4-6 servings.

Remove lamb from packaging and pat dry. Combine cinnamon, cumin, salt and pepper in a small bowl. Rub spice mixture on all sides of lamb. Set aside.

Peel and chop onions and garlic. Pour olive oil into a large heavy-bottomed frying pan and heat on medium. When oil is hot, sauté the onions and garlic until onions are translucent.

Place lamb in pan and brown on both sides. Once meat is browned, add 2-3 cups of stock to cover meat. Cover pan and reduce heat to a simmer. Cook slowly for 1 to 1.5 hours. Check every 15 minutes or so, adding more liquid as necessary. When done, meat should be cooked through and tender.

While lamb is cooking, pour sherry into a short glass or small bowl and soak the raisins. Coarsely grind the almonds.

About 15 minutes before cooking is complete, , raisins and almonds to the pan. When lamb is ready, slice and serve with sauce and white rice or couscous.

Alfaham chicken preparation recipe Arabian recipee

Ingredients

• Whole chicken with skin : 4 nos
• Onion : 3 medium sized
• Ginger : 1 inch piece
• Garlic : 8 cloves
• Green Chillies : 4 nos
• Tomato : 4 nos
• Curd : 1/2 liter
• Lemon extract : 2 lemons
• Salt , Pepper : As needed
• Olive oil : 2 tsp
• Arabic Masala : 2 tsp

Preparation of Arabian Al faham Chicken

1. Divide each chicken lengthwise into two pieces.
2. Blend the ingredients Onion, Ginger, Garlic, Green chillies, and tomato into a fine paste.
3. Mix the curd, lemon extract,  Arabic masala, salt, pepper powder and olive oil and add the #2 paste to this.
4. Spread this paste over the chicken pieces thorughly and keep it for 2-4 hours.
5. Grill it and serve alfaham hot with Khuboos

• For Arabic Masala preparation
• 1 cup cumin seeds (whole)
• 1 cup fennel seeds (whole)
• 1 cup cinnamon sticks
• 1 cup coriander seeds (whole)
• 1/2 cup pepper corns (whole)
• 1/4 cup dried red chillies (whole)
• 1/2 cup turmeric powder

PS : Arabic Masala is almost same as the Indian Garam Masala. If you are in the middle east, its available under names like Bezar. If you want to prepare it locally, you can follow these instructions adapted from The Complete United Arab Emirates Cookbook. Add the cumin seeds, fennel seeds, cinnamon sticks, coriander seeds, pepper corns and dried chillies into a frying pan and roast over a low flame, stirring it continuously, until the spices turn golden color. Remove from heat and grind in a blender. Keep in an air tight container.

Fettuccine Alfredo

Ingredients
1 pound fettuccine noodles
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Directions
Cook the pasta according to package directions.

In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper.

Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.

Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary.

Serve immediately as a main course or accompaniment to meat or salad.

Delicious!