Chocolate Maple Cookies Recipe

24 ServingsPrep: 15 min. Bake: 10 min./batch + cooling

Ingredients
1-1/4 cups shortening
1-1/2 cups packed brown sugar
5 eggs
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

FROSTING:
2 ounces semisweet chocolate
1 tablespoon butter
1-1/2 cups confectioners' sugar
1/4 cup milk

Directions
In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and milk until smooth. Spread over cooled cookies. Yield: 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 248 calories, 12 g fat (3 g saturated fat), 46 mg cholesterol, 113 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Frosted Maple Pyramids Recipe

18 ServingsPrep: 25 min. + chilling Bake: 10 min. + cooling

Ingredients
1/2 cup shortening
1/3 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon maple flavoring
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

FROSTING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
Red candied cherries, halved
Directions
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg, vanilla and maple flavoring. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. With floured 2-in. round cookie cutters, cut out 18 circles. Repeat with 1-1/2-in. and 1-in. round cookie cutters. Place 1 in. apart on greased baking sheets.
Bake at 375° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. To assemble cookies, place a 2-in. cookie on waxed paper. Spread with 1 teaspoon frosting. Top with a 1-1/2-in. cookie; frost. Top with a 1-inch cookie;
frost. Garnish with candied cherries. Yield: 1-1/2 dozen.

Nutrition Facts: 1 cookie equals 151 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 71 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Frosted Valentine Cookies Recipe

Ingredients
2 cups butter, softened
1 cup confectioners' sugar
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
1/2 pound dark or milk chocolate candy coating, melted
Confectioners' sugar icing, optional
Directions
In a bowl, cream butter and sugar until light and fluffy. Add the flour, oats, extracts and salt; mix well.
Roll out dough to 1/4-in thickness. Cut with a 3-in. heart-shaped cookie cutter; place on ungreased baking sheets. Bake at 350° for 12-15 minutes. Spread warm cookies with candy coating; cool. Decorate with icing if desired. Yield: 3-1/2 dozen.
Nutrition Facts: 1 serving (2 each) equals 349 calories, 21 g fat (14 g saturated fat), 47 mg cholesterol, 233 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.

21 ServingsPrep: 25 min. Bake: 15 min.

Strawberry Valentine Cookies Recipe

Ingredients
2/3 cup butter, softened
2/3 cup sugar
1 egg
1 tablespoon lemon juice
2 cups all-purpose flour
1/3 cup strawberry drink mix
2 teaspoons baking powder
1/2 teaspoon salt

GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening

FROSTING:
1/3 cup butter, softened
2 tablespoons strawberry drink mix
1/8 teaspoon salt
3 cups confectioners' sugar
3 to 5 tablespoons milk
Directions
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.
In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.
In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies. Yield: about 2 dozen.

24 ServingsPrep: 50 min. Bake: 10 min./batch + cooling

Sugar Cookies Recipe

Ingredients

- 6 cups flour
- 3 teaspoons baking powder
- 2 cups butter--softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt

Directions

Use a wire whisk to mix all dry in a bowl. Set aside.
With a mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Slowly add the dry ingredients until all is incorporated and forms a nice dough. Chill for at least 1 hour.
Preheat oven to 350° F.
Roll the dough to the desired thickness and cut into desired shapes with cookie cutters.
Bake cookies on an ungreased cookie sheet for 8-10 minutes, or until the edges are just turning brown. Transfer the cookies to a cooling rack. Decorate as desired.

Peanut Butter Cookies

Spelt flour bakes into a slightly darker cookie (photo), whole wheat pastry flour is slightly blonder - more traditional in appearance in the end. Finish the cookies with chopped nuts or a sprinkling of flaky salt. I'd also recommend seeking out a peanut butter that is well combined, and not super-oily (extra slick) looking - to avoid problems with the cookie batter.

2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour

1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup organic, chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract

Preheat oven to 350F degrees. Place racks in the top third.

In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.

Make 2 - 3 dozen cookie

Itsy Bitsy Chocolate Chip Cookie Recipe

I use whole wheat pastry flour here, but you can substitute unbleached all-purpose flour if you like, or if that is all you have on hand. You might also add-in some finely chopped crystallized ginger, chopped raisins or currants, or wheat germ. You could try barley flakes or spelt flakes in place of the rolled oats. There are lots of different ways to take this cookie.

5 ounces good-quality semi-sweet chocolate bar (Scharffen Berger 62%)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)

Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.

Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.

Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.

I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level teaspoons. I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.

Makes about 12 dozen tiny, bite-sized cookies.

Taro/Matcha/Thai Tea Cookies

Three flavors I love to use (and have used in previous posts) are taro, matcha, and thai tea. I've been on a little quest to come up with as many recipes using those flavors, especially since I bought the tea ingredients in bulk and don't want them to go to waste. Here they reappear in a cookie form. I got a cookie press a couple years ago, and since it's only been used once or twice, I wanted to put it to use this weekend. Both the taro and matcha cookies turned out with a nice strong flavor, but I couldn't taste the thai tea in the thai tea cookie. Next time I'll definitely play around with the recipe to get a more pronounced thai tea flavor.

Ingredients:
1 cup unsalted butter, at room temperature
1 cup sugar
1 egg
2 1/2 tsp. vanilla extract
2 Tb taro bubble tea powder, 1 Tb matcha, or 3 Tb thai tea syrup (if using thai tea syrup, add about 1/2 cup flour extra)
1/2 tsp. salt
2 1/2 cups sifted all-purpose flour

Directions:
1. Preheat an oven to 375°F.
2. In the bowl of an electric mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down the sides of the bowl as needed.
3. Add the egg, vanilla, tea flavoring of choice, and salt and continue beating until well mixed. Using a spoon, stir in the flour until blended.
4. Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with the desired-shaped cookie plate and press the dough out onto ungreased baking sheets or sheets lined with Silpat nonstick liners, spacing the cookies 1 inch apart.
5. Bake until the cookies are light golden, about 10 minutes. Transfer the cookies to wire racks and let cool. Makes 40 to 60 cookies.

crunchy cinnamon cookies recipe

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground nutmeg
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon salt
Additional sugar

In a mixing bowl, cream butter, shortening and sugars. Add egg and
extracts; mix well. Combine the next eight ingredients; gradually add
to the creamed mixture.
Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased
baking sheets. Bake at 350 degrees F for 10-15 minutes or until
lightly browned.

Yield: 36 servings

Spritz Cookies recipes

3/4 (6 ounces), at room remperature
3/4 cup sugar
1 large egg
1 tsp vanilla
2 cups cake flour
2 to 3 tbsp apricot jam
2 to 3 tbsp raspberry jam

Preheat the oven to 325 F. Line two baking sheets with parchment paper. In the bowl of a stand up mixer fitted with a paddle attachment, cream the butter and the sugar. Add the egg and vanilla. Mix until smooth. Add the flour and mix just until incorporated. Pinch off walnut-sized pieces of dough. Roll them into balls and then place on the prepared baking sheets. With your index finger, make an impression in the center of each ball at least halfway to the bottom of the cookie. Fill the indentations with 1/2 teaspoon of either apricot or raspberry jam. Bake on the center rack in the oven for 12 minutes or until the dough is set but not browned and the jam is bubbling. Transfer the cookies from the baking sheets to a wire rack to cool. Makes about 35 cookies

Shortbread Cookies with Chocolate Chips

These buttery little shortbread cookies make an ideal snack, dessert or tea time treat. Bursting with dark chocolate chips, these shortbread cookies taste wonderful with a tall glass of cold milk or a cup of hot tea.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

1 cup butter, softened
1/2 cup powdered sugar
1 cup flour
1/2 cup cornstarch
1 cup dark chocolate chips (such as Ghirardelli 60% cacao)

Preparation:

Preheat oven to 350 degrees F.

Beat butter and sugar together with an electric mixer until fluffy.

Beat in flour and cornstarch until integrated into the dough.

Stir in the chocolate chips with a spoon.

Drop by teaspoonsful onto an ungreased cookie sheet.

Bake 10-15 minutes until lightly golden around the edges.

Recipe for Chocolate Chip Cookies

This chocolate chip cookie recipe gets its crispness from the addition of crispy rice cereal. Although the cookies still bake up soft and chewy, the cereal adds crunch to this chocolate chip cookie recipe.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

1 cup butter, softened
1 cup sugar
1/2 cup firmly-packed brown sugar
2 large eggs
1 tsp. vanilla
1-3/4 cups all-purpose flour
1 tsp. baking soda
2 cups crispy rice cereal
1-1/2 cups semisweet chocolate chips

Preparation:

Preheat oven to 350 degrees F. Line baking sheets with parchment paper, or grease.

With an electric mixer, cream together the butter and sugars until fluffy.

Beat in the eggs and vanilla.

Pour the flour over the mixture, but do not blend in yet. Sprinkle the baking soda over the flour. Stir or beat until the flour is incorporated into the batter.

With a wooden spoon, stir in the cereal and chocolate chips.

Drop by rounded tablespoonsful onto prepared baking sheets. Bake 9-10 minutes until the cookies are golden around the edges, but still a little soft in the middle.

Chocolate Chip Cookies with Pretzels

These chocolate chip cookies have a secret ingredient that makes them really tasty: crushed pretzels. The flavor is salty, which combines beautifully with the sweet chocolate chips and buttery dough.

Ingredients:

3/4 cup butter, softened to room temperature
1 cup graulated sugar
1/2 cup firmly-packed light brown sugar
1 large egg
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1-1/2 cups dark chocolate chips (such as Nestle Dark or Ghirardelli Double Chocolate Chips)
1/2 cup crushed pretzel sticks
Preparation:

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or a Silpat mat (Compare Prices).

With an electric mixer, beat butter and sugars until fluffy.

Beat in egg and vanilla.

Sift flour and baking soda together. Beat into batter on low speed.

Stir in chocolate chips and crushed pretzels.

Drop by rounded tablespoonsful onto prepared cookie sheets. Bake 11-14 minutes until golden on the bottom and just set in the middle.

Chewy Chocolate Chip Cookies Recipe

This chewy chocolate chip cookies recipe uses melted butter instead of softened butter. The result: Soft, chewy chocolate chip cookies that melt in your mouth.

Ingredients:

1-3/4 cups all-purpose flour
1/4 cup whole wheat pastry flour or white whole wheat flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, melted and cooled
1 cup firmly-packed light brown sugar
1/2 cup granulated white sugar
1 large egg
1 egg yolk
2 tsp. vanilla extract
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Preparation:

Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper or a Silpat mat (or simply used ungreased cookie sheets).

In a small bowl, sift together the flours, baking powder and salt. Set aside.

In a large bowl beat the cooled melted butter with the sugars.

Beat in the egg, egg yolk and vanilla until well-combined.

Stir in the flour mixture until there it forms a smooth batter with no lumps of flour showing.

Stir in the chocolate chips and walnuts.

Drop by rounded tablespoonsful onto prepared cookie sheets. Bake 12 to 18 minutes or until lightly browned around the edges.

Remove from oven and let cool for 2 minutes on the cookie sheets. Transfer to wire racks to finish cooling.

The Best Chocolate Chip Cookie Recipe

The best chocolate chip cookies fat, chewy and loaded with chocolate chips. These jumbo chocolate chip cookies fit that description perfectly. Moist, chewy and really big, these chocolate chip cookies are what the best chocolate chip cookies are supposed to taste like.

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

1 cup butter, at room temperature
3/4 cup plus 2 Tbsp. dark brown sugar
1/4 cup granulated sugar
2 large eggs
3 cups all-purpose flour
1/2 tsp. rapid rise yeast or active dry yeast
1/2 tsp. kosher salt
2 cups dark or semisweet chocolate chips
1 cup chopped walnuts

Preparation:

Preheat oven to 375 degrees F.

Cream butter and sugars together with an electric mixer.

Beat in eggs until the mixture is light and fluffy.

Lightly scoop flour with a spoon into a measuring cup (not a coffee cup or drinking cup). Then level with a knife. It is important to measure the flour correctly or this recipe won't turn out right.

Sprinkle the flour over the butter-sugar mixture, but do not mix it in yet. Sprinkle the yeast and salt over the flour.

Now mix in the dry ingredients, just until it becomes a soft dough. Do not overmix.

Stir in the chocolate chips and walnuts.

At this point, it's ideal if you chill the dough 24-36 hours. But if you're impatient (and who isn't when it comes to making cookies), you can bake these right away.

Line a heavy cookie sheet with parchment paper or a silicone baking mat. Alternatively, just use a heavy, insulated, ungreased cookie sheet.

Use an ice cream scoop or a 3/4-cup measuring cup to portion dough onto the cookie sheet. Leave about an inch room between the cookies. You will have room for 4-6 cookies on one sheet. Do not use two cookie sheets! Bake in batches on the center rack, or the cookies won't turn out right.

Place cookie sheet on the center rack of the oven. Bake 10 minutes. Without removing the cookies, turn oven temperature down to 350 degrees. Bake another 8-12 minutes, until the cookies are browned around the edges, but not in the center.

Important: Cool on the cookie sheet for at least 10 minutes before serving. The cookies are still "baking" (absorbing residual heat) at this point, so if you remove them too soon, they may not be cooked through.

Chocolate Chip Cookies with Oatmeal, Coconut and Nuts

This recipe for chocolate chip cookies is made with dark brown sugar, which lends extra moisture and chewiness to these chocolate chip cookies. Oatmeal, coconut and walnuts add crunch and terrific flavor to this recipe for chocolate chip cookies.
Prep Time: 1 hour, 15 minutes

Cook Time: 15 minutes

Ingredients:

1 cup butter, softened to room temperature
1 cup firmly-packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 tsp. baking soda
1-1/2 tsp. sea salt, divided
2 cups quick-cooking oats
1 cup semisweet chocolate chips
1 cup chopped walnuts
1/2 cup coconut

Preparation:

With an electric mixer, cream butter and sugars together in a large bowl, until fluffy, 3-5 minutes.

Beat in eggs, one at a time, and vanilla.

In a small bowl, stir together flours, baking soda and sea salt. Add to butter mixture with electric mixer on low speed.

Stir in oats, chocolate chips, walnuts and coconut. Cover with plastic wrap, and refrigerate 1 hour.

Preheat oven to 350 degrees F. Line a cookie sheet with a Silpat mat (Compare Prices) or grease with butter.

Scoop cookie dough with a 1/4-cup measuring cup onto prepared cookie sheet, leaving a half-inch between cookies.

Bake 10-15 minutes, until cookies are golden around the edges and slightly soft and underbaked in the center. Cool on wire racks.

Chocolate Chip Cookies with Dark Chocolate Chips

These chocolate chip cookies are thick, soft and chewy. The secret? Chilling the chocolate chip cookie dough in the refrigerator for a day-and-a-half before baking these chocolate chip cookies.
Ingredients:

1 cup butter, softened
1-1/2 cups firmly-packed light brown sugar
1 large egg
1 egg yolk
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
2 cups dark chocolate chips (such as Ghirardelli 60% cacao chocolate chips)

Preparation:

With an electric mixer, beat butter and sugar 3 minutes until fluffy.

Beat in egg, egg yolk and vanilla.

Sift flour, baking soda and salt together. Beat into butter mixture on low speed.

Stir chocolate chips into the cookie dough.

Wrap chocolate chip cookie dough in plastic wrap. Refrigerate for 36 hours.

Remove dough from refrigerator, and preheat oven to 375 degrees F. Line cookie sheets with a silpat mat or parchment paper.

Scoop dough by rounded tablespoonsful and drop onto prepared cookie sheets, two inches apart. Bake 7-10 minutes until the chocolate chip cookies are golden brown around the edges.

Transfer chocolate chip cookies to wire racks to cool.

Chocolate Peanut Butter Chip Cookies

Chocolate peanut butter chip cookies make a great dessert or snack anytime. I often make these chocolate peanut butter cookies for bake sales. They are just as popular as my chocolate chip cookies.

Ingredients:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened to room temperature
1 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp. vanilla extract
2 cups peanut butter chips

Preparation:

Preheat oven to 350 degrees F.

In a small bowl, whisk together the flour, cocoa powder, baking soda and salt.

With an electric mixer, cream softened butter and sugars together in a large bowl.

Beat in eggs and vanilla until well-incorporated.

Gradually, add flour mixture in thirds, beating after each addition. Do not overmix or the cookies will be tough.

Stir in peanut butter chips.

Drop by teaspoonsful onto ungreased cookie sheets. Bake 8-10 minutes.

Martha Stewart Valentine’s Day Cookies Recipe

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4 2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar(optional)
Petal dust in pink, orange, and violet tones(optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)

What’s Next:
1. In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.

2. To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.

3. Heat oven with two racks centered to 350º. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.

4. To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.

A healthy chocolate chip cookie recipe.

2 cups white whole wheat flour
1/4 cup wheat germ
1 tsp. baking soda
1/2 cup butter
1/2 cup applesauce
2/3 cup white sugar
2/3 cup light brown sugar, packed
1 tsp. pure vanilla extract
1 egg
1 egg white
8 oz dark chocolate chips, such as Nestle 53% or 62% cacao

-Preheat oven to 375. Line two cookie sheets with parchment paper.
-Stir together flour, wheat germ and baking soda in a medium bowl. Set aside. Cream together butter, apple sauce and sugars until well blended. Beat in vanilla, egg and egg white. Beat in flour mixture until it forms a soft dough. Stir in chocolate chips.
-Drop rounded teaspoons onto prepared cookie sheets. Bake 7-10 minutes, alternating cookie sheets halfway through (place top cookie sheet on bottom rack of oven and bottom cookie sheet on top rack), until lightly browned around the edges.
-Makes 36 cookies.
Per cookie: 82 calories, 4 g fat, 13 mg cholesterol, 73 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein, 2% Vitamin A, 0% Vitamin C, 1% calcium, 3% iron

So what makes this a healthy chocolate chip cookie recipe?

For starters, this chocolate chip cookie recipe uses ingredients like applesauce and egg white to trim the fat content of these cookies. Next, I use white whole wheat flour to boost the fiber content. And finally, I use dark chocolate chips — which not only provide a richer flavor, allowing me to use less sugar, but they are also high in antioxidants.

It’s never too early to introduce your child to the wonders of the kitchen. Even if it’s little things like setting the table, it’s a beginning. Trying new recipes and baking techniques can be fun for the whole family.

Cream Cookies

Preparation time : 50 mins. | Serves 1 dozen cookies

These cream cookies are nothing but famous cream puffs. The method of preparing these cookies is simple and easy they only need time in baking. You can also use the ready made cream stuffing or heavy cream inside the puffs instead of making it home.

Ingredients:
1 cup water
½ cup ghee
4 eggs
1 cup all purpose flour
Pinch of salt

For Stuffing:

2 cup cream
4 tbsp icing sugar
Few drops vanilla essence


Procedure:
1. In a sauce pan, heat water, ghee and salt together until ghee melt.
2. After that add flour and stir continuously to mix until the flour starts to leave the sides on pan.
3. Now remove the pan from heat and let it cool.
4. In a separate bowl beat egg one by one until become foamy.
5. Now mix the flour mixture into the beaten eggs to make a smooth paste.
6. Using tablespoon drop the batter on a greased baking tray keeping distance between each drop and then bake in preheated oven at 350 degrees F for 30 mins.
7. To make cream stuffing beat together sugar, vanilla and cream to make a thick batter.
8. When the cookies become ready cool them to room temperature.
9. After that take a piece of cookie and make a layer of icing on it and cover with another cookie, in this way prepare rest of the cream cookies and pour chocolate sauce on top before serving.

Coconut Custard

Preparation time : 35 mins. | Serves 4 persons

This is another baked custard recipe having coconut flavor. For this coconut custard you don’t need to cook the batter just mix and bake, the custard will then ready to serve after chill for few minutes.

Ingredients:
3 eggs
2 egg yolks
500 ml coconut milk
3 oz caster sugar
Few drops of rose water
Coconut flakes for topping

For Caramel Syrup:

1/2 cup sugar
¼ cup water

Procedure:
1. In a mixing bowl combine all the ingredients except coconut flakes. Beat them together to make a smooth foamy batter.
2. Prepare caramel syrup by cooking sugar and water together on medium heat until become golden brown in color.
3. Pour this caramel into the greased baking mold and spread over the whole base.
4. Now pour the custard batter into this mold and bake for 20 mins. in preheated oven at 350 degrees F.
5. After that take it out from oven and place in fridge to chill.
6. Invert the mold into the serving platter and sprinkle some coconut flakes on top.

Brown Sugar Cookies

Ingredients:

1 cup butter, softened
2 cups sugar
2 cups brown sugar
4 eggs (beaten)
6 cups flour
1 tbspn baking soda
1 tbspn cream of tartar
1 tspn salt

Procedure:

1. In a mixing bowl, mix butter, sugar and brown sugar using beater so that they mix well together.
2. After that put eggs one by one and beat to make a smooth paste.
3. Now add rest of the dry ingredients including, flour, baking soda and cream of tartar and mix to form a smooth dough.
4. Roll the dough length wise and then wrap the dough in a plastic sheet and put in fridge for 30 minutes.
5. When the dough become stiff and set cut into thin slices and place them on cookie sheet to bake in oven for 8-10 minutes at 350 F.
6. Serve the delicious cookies with tea after cooling them at room temperature.

Beef liver gravy, Estonian style

500 grams beef liver, cut into thin long strips (1 cm x 4-5 cm)
2 Tbsp plain/all-purpose flour
1 tsp black pepper
2-3 Tbsp oil
1 onion, finely chopped
200 ml cold water
100 ml sour cream
salt
fresh dill

To serve:
boiled potatoes
fresh dill, finely chopped
salted cucumbers, sliced

Mix flour with pepper.
Cut liver into thin strips**, drench in flour/pepper mix.
Heat oil in a frying pan, add liver and onion and brown on low heat.
Add any leftover flour, add cold water and heat, stirring regularly, until the sauce thickens. Simmer for 5-7 minutes.
Add sour cream, stirring regularly, and simmer on a low heat for another 5 minutes.
Season with salt, garnish with dill.
Serve with boiled potatoes and sliced salted cucumbers.

Dal-Makhani

Ingredient:
200 grm Urad (black) dal
300 grm Red beans
250 grm Onions
50 grm Ginger (Adrak)
100 grm Tomatoes
50 grm Green chilies
100 grm Butter/Ghee
5 clove Garlic (Lehsan)
Instructions:
Soak dal and red beans over night and boil with water and salt, until the dal is soft. Chop the onions, Ginger (Adrak), green chilies and tomatoes. Fry all together in butter/ ghee until turn brown. Then add the boiled dal and red beans and allow simmering for 5 to 7 minutes. Serve hot with naan.
Serving: 4 persons

Prawn Goldfish

Ingredients:

6 prawn, in shells
1 silver ear (white fungus), soaked in Luke-warm water until soft
1 tsp. salt, or to taste
3 1/2 oz (100ml) chicken and duck or chicken stock
1 1/2 tsp. rice wine
2 tsp. cornstarch (corn flour) dissolved in 2 tsp. water
2 1/2 oz (75g) boneless chicken breast
1 tbsp melted chicken fat
1/2 egg whites
3/4 tsp. MSG (optional)
2 tsp. (10ml) vegetable oil
2 tbsp flour
6 red cherries, pitted and halved

Directions:

1. Remove the heads from the prawns and shell, but do not remove the tails. Devein and rinse. Score prawns along vein line, but do not cut through. Flaten prawns from the opening s. Make cross scores lightly on the prawns. Mix the prawns with 1/2 tsp. of the salt, 1tsp of the rice wine, ginger, and the MSG(optional), and let marinate for 10 minutes.

2. Mince the chicken into a pulp and add the egg whites, 1/8 tsp. of salt, and 2 tsp. oil. Stir vigorously in one direction for 1 minute, or until the mixture stiffens.

3. Dust the tops of the prawns with flour and spread wit the chicken mixture, molding it in the shape of a goldfish body. Place 2 cherry halves on each as eyes and a small piece of silver ear on the back of each as a fin. Place " goldfish" on a heat-proof dish and steam for10 minutes. Set aside.

4. Bring the stock to a boil. Add the remaining 1/4 tsp. MSG (optional), 1/2 tsp. of salt, and 1/2 tsp. of the rice wine. Skim off any foam and add the cornstarch mixture. Cook, stirring, until thickened. Pour the sauce over the goldfish, sprinkle with the melted chicken fat, and serve.

Five-Colored Fish Shreds

Ingredients:

1 lb (500g ) fresh fish filets, skinned
1 tsp. cornstarch dissolved in 1 tsp. water
3 1/2 oz (100g) dried Chinese black mushrooms, soaked in hot water until soft and then shredded
1/2 tsp. sesame oil
5 oz (150g) carrot, shredded
5 tsp. chicken stock
1/2 tsp. salt, or to taste
1/2 tsp. sugar
2 tsp. rice wine
2 cups (500ml) vegetable oil for deep-frying
1/4 tsp. pepper
3 1/2 oz (100g) green pepper, shredded
2 egg whites
3 1/2 oz (100g) bean sprouts
3 tbsp dry cornstarch (corn flour)
1 tsp. scallions, chopped
1 tsp. fresh ginger, chopped
1 tsp. MSG (optional)

Directions:

1. Cut the fish into 2 inch (5cm) sections, then into slices and 3/4 inch (2cm) shreds.

2. Mix 1/4 tsp. of the salt, the rice wine, 1/8 tsp. of the pepper, the egg whiles , and the cornstarch into a batter. Stir in 2 tbsp of the sesame oil and rub the fish pieces with the batter. Set aside.
3. Blanch the mushrooms and carrots briefly in boiling water. Rinse in cold water and drain immediately.

4. Mix together the remaining 1/4 tsp. of the salt the 1/2 tsp. of MSG (optional). the chicken stock, the remaining 1/4 tsp. of sesame oil, and remaining 1/8 tsp. of the pepper, the sugar and the cornstarch-water mixture into a sauce.

5. Heat the oil to moderately hot about 230oF ( 110oC) . Add the mushrooms, carrot, green pepper bean sprouts, scallions and ginger. Stir-fry 1 minute . Add the fish and rice wine and stir. Pour in the sauce and stir-fry to blend all the ingredients together. Remove and serve.

Fish with Hot Sauce

Ingredients:

1 whole fish, (yellow croaker, carp, mullet or bass) about 2 1/2 lb (1,000g), cleaned and scaled
1 tsp. green pepper, shredded
1 tsp. salt, or to taste
3 1/2 oz (100g) onions, shredded
1 cup(500ml) oil for deep-frying
4 tsp. soy sauce
1 tsp. scallions, shredded
1/4 tsp. fresh ginger, chopped
1 tsp. rice wine
2 hot red chili (chilli) peppers, seeded and shredded
2 tsp. sugar
1 tsp. cornstarch (corn flour) dissolved in 1 tsp. water
1/4 tsp. MSG (optional)

Directions:

1. Wash the dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt.

2. Heat the oil in a wok over high heat to very hot about 350oF(175oC) or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil add the scallions and onions and ginger and fish and deep-fry until both sides are brown. Remove , drain and place on serving dish.

3. Pour all but 2 to3 tbsp of the oil out of the wok, leaving only enough to cover the bottom . Heat until the oil surface ripples. Add the hot red chili, green pepper, and onion shreds, and stir-fry until fragrant. Stir in the soy sauce, rice wine, sugar, MSG (optional), and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok. Cook, stirring until the sauce thickens. Remove , pour over the fish, and serve.

Sun Ya Fried Rice

Serves 4 to 6

Ingredients:
6 tablespoons oil
2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and washed
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water

Directions:

1. Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.

2. Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.

3. Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

4. Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.

5. Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.

Fried Rice

Serves 3 to 5

Ingredients:

4 cups cold cooked rice
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons canola, corn, or peanut oil
1/2 cup thinly sliced scallions or diced onion
1 teaspoon thick soy sauce*
1 cup fresh peas, parboiled, or thawed frozen peas
1 cup diced carrots, parboiled or thawed frozen carrots
1/2 cup diced cooked ham, chicken, turkey or pork
1 cup fresh bean sprouts

Directions:

Place the rice in a large bowl and use your fingers to break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside.

Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions; they should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate.

Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots, ham, and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve the fried rice immediately.

*Available in Asian markets. You can substitute dark soy sauce, but you will need to add more than 1 teaspoon to get the same dark color.

Fried Rice Nutritional Breakdown per serving (based on 5 servings, and substituting soy sauce for the thick soy sauce): 384 calories (kcal); 15 g Total Fat (23 percent calories from fat); 11 g Protein; 51 g Carbohydrate; 82 mg Cholesterol; 711 mg Sodium; 4g Fiber. At three servings the calorie count per serving climbs to 640, with 38 percent calories from fat, and the sodium count jumps to 1185 mg.

Shrimp Fried Rice

Serves 3, or 4 - 6 as part of a meal

Ingredients:
4 cups cold cooked rice
4 ounces frozen uncooked shrimp, unshelled
4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
2 eggs (more if desired)
1/2 cup green peas
1 medium onion
1 green onion
Seasonings (Add according to directions or to taste)
1 tablespoon soy sauce
1 tablespoon Oyster Sauce
1 teaspoon salt
pepper
cornstarch (corn flour) mixed with water

Oil for stir-frying


Directions:
Prepare vegetables and meat - shell and devein shrimp, dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.*

Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Add the seasonings to the shrimp, mixing them in with chopsticks.

Stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the ham.

Add oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**

*You can also add a bit of oyster sauce if desired.

**Alternately, you can mix the green onion and egg in with the other ingredients.

Beef Fried Rice

Prep: 10 min, Cook: 10 min.

Ingredients:
2 Tbs. soy sauce
1/2 tsp. sugar
1 Tbs. vegetable oil
2 eggs, well beaten
1/2 lb. ground beef
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 scallion, chopped
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 cups cooked rice, cold

Directions:

Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.


Per serving:

calories 338, fat 15.7g, 43% calories from fat, cholesterol 133mg, protein 16.8g, carbohydrates 31.0g, fiber 1.6g, sugar 2.5g, sodium 547mg, diet points 8.3.

Dietary Exchanges:

Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 1.5, Lean meat: 1.9, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 0.0

Authentic Fried Rice

Authentic fried rice is the perfect starter for any chinese meal. The recipe is based around long grain chinese rice and barbecued pork (char sui), two neccesary ingredients to make the recipe correctly. Egg and some colorful vegetables add significant flavor and texture to a beautiful finished dish.
Ingredients -

2 ounces Chinese Barbecued Pork (Char Sui)
1/4 pounds Fresh or Frozen Peas
2 tablespoons Oil, preferably Peanut (Vegetable will work)
2 cups Long-Grain Chinese Rice, boiled or steamed, and chilled (preferably overnight)
1 teaspoon Salt
2 Eggs, carefully cracked into small bowl and beaten
4 ounces Fresh Bean Sprouts
Garnish:
2 tablespoons finely chopped Scallions

Preparation:

1. Dice the pork.

2. Blanch the peas and drain.

3. Heat wok to high heat.

4. Add peanut oil and allow oil to heat oil through.

5. Add cooked rice and stir fry for apprioximately 1 minute.

6. Add diced pork, peas, and salt and stir fry for and an additional 5 minutes.

7. Add egg and sprouts and stir fry an long enough for eggs to set.

8. Remove from wok quickly.

9. Place rice on serving plate, garnish with scallions and serve.

Makes 4 servings of Authentic Fried Rice.

Asian Style Pork Fried Rice

Chinese long grain white rice stir fried with pork tenderloin pieces, garlic, ginger, green onions and soy sauce. Perfect rice dish for serving with pork and Chinese stir-fried vegetables.
Ingredients -

1 cup Long Grain White Rice, cooked and chilled overnight
3 tablespoons Canola or Peanut Oil
2 cloves Garlic, minced
2 teaspoons minced Fresh Ginger
1 pound Pork Tenderloin, cut into bite size pieces
8 Green Onions, finely chopped
2 tablespoons Soy Sauce

Preparation:

1. Heat wok over medium-high heat.

2. Add oil and heat to near smoking point.

3. Add garlic and ginger to wok. Stir-fry 30 seconds.

4. Add pork. Stir-fry 2-3 minutes until browned.

5. Add green onions, cooked rice and soy sauce.

Grilled Vegetables with Saffron Rice

Ingredients
1 2/3 cups low-sodium chicken broth
1 (5-ounce) packet saffron rice(recommended: Mahatma)
2 medium sized red bell peppers, cut into 1-inch pieces
1 bunch asparagus, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 teaspoon capers
1/4 cup slivered almonds
Directions
In a large saucepan, over high heat bring chicken broth to a boil. Add rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy.

Spray a grill pan with cooking spray. Grill vegetables over medium-high heat. Use tongs to remove from heat; set aside. In a serving bowl combine rice, grilled veggies, capers, and slivered almonds. Toss. Serve warm.

Mango Salsa Recipe

Preparation time : 20 mins | Serves 4 persons

This is a seasonal salsa which can only be enjoyed in summer season because only fresh mangoes are to be used in this recipe and hence the name “mango salsa recipe“. Other ingredients are alomost same as used in the salsa recipe. If orange is not available then you can also use orange juice instead. Addition of mango enhances the taste of mango salsa and gives it a bit of sweet touch.

Ingredients:

2 mangoes (cut into small cubes)
4 medium size tomatoes ( make it seedless and cut into small cubes)
1 orange
Chopped coriander leaves as required
2 tbspn lemon juice
Salt to taste
Pinch of crushed black pepper
3-4 green chilies chopped
2 tbspn olive oil

Procedure:

1. In a mixing bowl, at first make dressing for the salsa by mixing olive oil, lemon juice, black pepper and salt.
2. Now mix all the all the vegetables and fruits in the dressing. Place the salsa bowl in fridge to chill.

Serving:

Enjoy the yummy mango salsa in sandwich or fried rice.

Vegetable Tempura

Preparation time 20 mins | Serves 6-8 persons

This vegetable tempura recipe is usually called “vegetable Pakora” in Pakistani cuisine. You may also add other vegetables in this tempura like onions and cabbage. Enjoy this vegetable tempura with ketchup or tamarind chutney.

Ingredients:

3/4 cup graham flour
1 tspn ted chili powder
1/2 tspn turmeric powder
1/2 tspn black pepper powder
1 tspn cumin powder
Salt to taste
1/2 tspn baking soda
1/4 cup spinach (shredded)
1/4 cup spring onion (coarsely chopped)
1/4 cup coriander leaves 9chopped)
4-5 green chilies (chopped)
1 cup cold water
Oil for deep frying

Procedure:

1. In a large mixing bowl, combine graham flour, all the vegetables, baking soda and water. Mix all of them together using you hands only until a thick batter would form. It would take 5 mins.
2. Now add rest of the spices and mix evenly into the vegetable batter.
3. Heat oil in a deep frying pan, pour the vegetable batter into oil in batches using hands or large spoon. The size of the tempura would be small ball of 2 inch. When tempura becomes brown in color, take them out from oil.

Fried Spinach

Preparation time : 15 mins | Serves 6 persons

This fried spinach recipe is generally known as “Palak Pakora” in Pakistani cuisine. Use of rice flour makes the crust crispy and it becomes more lighter and crispy if you use red lentils paste. To make lentils paste you have to soak lentils overnight and then blend it with little quantity of water.

Ingredients:

10 whole spinach leaves (re4move the stem and clean)
1 cup graham flour or red lentils paste
1/4 cup rice flour
1/2 tsp baking soda
1/2 tsp red chili powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/4 tspn black pepper powder
1 tsp salt or to taste

Procedure:
1. In a mixing bowl, combine graham flour or lentils paste, rice flour and baking soda. Beat them together using whisk so that a smooth fluffy paste would form.
2. After that add all the spices and mix well.
3. Take a piece of spinach and fold it twice first horizontally then wrap it vertically.
4. Now dip it in the batter and put in preheated oil for deep frying on medium heat. Similarly fry rest of the spinach and take them out on turning into golden brown in color.

Note:

If you use graham flour, then will need some water to make medium consistency of batter.

Stuffed Baked Potatoes

Preparation time : 30 mins | Serves 4-6 persons

This is an easy stuffed baked potatoes recipe in which mayo stuffing is used. You may also make variations in the stuffing according to your taste. Potato skin has not been removed after roasting which you may remove if you don’t like it.

Ingredients:

3 large size potatoes
1 cup mayonnaise
1 tbsp dried parsley
1/2 cup boiled broccoli (mashed) (optional)
Pinch of salt
1 tsp crushed black pepper
1/2 tsp red chili flakes
1/2 cup boiled shredded chicken
Shredded Cheddar cheese

Procedure:

1. Roast potatoes in oven at 350 degree F for 15-20 mins. until potatoes becomes tender fro inside.
2. Now cut each potato into two pieces and make each of the piece hollow from center and set aside the flesh. Potatoes are made hollow so that stuffing could be placed easily.
3. To make stuffing take a mixing bowl and whisk mayonnaise with 2-3 tbsp of mashed potatoes (obtained as flesh) until become smooth.
4. After that mix parsley, boiled chicken, broccoli, crushed black pepper, rec chili and salt.
5. Now put 2 tbsp of prepared stuffing into the hollow baked potatoes and spread some cheddar cheese on top. Stuffed every potato in the same way.
6. In microwave, place these baked potatoes for just 2-3 mins. and then serve the hot stuffed baked potatoes.

Vegetable Soup Recipe

Preparation time : 35 mins | Serves 6-8 persons

This is one of the healthy vegetable soup recipe which is prepared in a very short time. Use of chicken stock make this soup more delicious and healthy. This vegetable soup can be served with brown bread.

Ingredients:

1/4 cup olive oil
1 yellow onion diced
1 leek sliced thinly
1 head of celery diced
2 cups of carrots diced
2 cans of diced tomatoes
1 cup of green beans
1 1/2 cup of diced potatoes
3 quarts of chicken stock
1 tbsp minced garlic
1 tbsp dry basil
1 tsp dry parsley
Salt and pepper to taste

Procedure:

1. In a frying pan, saute vegetables olive oil including onion, celery, leeks and carrots in on a medium flame for 2-3 mins
2. Now add garlic, basil and parsley to the vegetables and cook for further 3 or 4 minutes.
3. After that, add water, diced tomatoes, potatoes, green beans, salt and pepper and simmer for 30 minutes.

Onion and egg curry

Ingredients:
4 - boiled eggs
Onions, finely diced
1-2 cups - tamarind juice/pulp
Coriander leaves
1-2 tsp - garam maasala powder
1 tsp - red chilly powder
1 tsp - coriander powder
1 tsp - ginger-garlic paste
Salt to taste
1/2 tsp - turmeric

Method
In a wok, heat oil and fry the onions until they turn golden brown.
Add the tamarind juice/pulp and cook until oil starts seperating.
Add coriander leaves, garam masala powder, red chilly powder, coriander powder, turmeric, ginger garlic paste and salt.
Fry for a while until a fairly thick gravy is formed.
Chop eggs into 2 halves, add to the gravy and garnish with coriander leaves.
Serve with paranthas.

Chicken biryani with dalcha

Ingredients:
1 kg - chicken
1&1/2 kg - basmati rice
Whole garam masala (cloves, shahjeera, cinnamon & cardamom pods)
1 large tbsp - garam masala powder
3 tbsp - khus khus
5-6 - large green chillies
1 bunch - mint leaves
1 bunch - coriander leaves
2 tsp - red chilli powder
3 tbsp - ginger garlic paste
1 tsp - turmeric powder
500g - yoghurt/curds
Salt according to taste
3 - large onions sliced round and deep fried until dark brown
Juice of three limes
Oil for cooking

For dalcha:
A cup of toor with a little channa added to it boil and keep aside
1 - medium onion
3-4 - tomatoes
A walnut sized tamarind soaked and pulp strained keep aside
3-4 - green chillies
Coriander leaves
8-9 - curry leaves
1 tsp - coriander powder
1 tsp - garam masala powder
Salt to taste
1&1/2 tsp - red chilli powder
Bottle gourd optional
1/4 tsp - mustard and jeera seeds
Oil for cooking

Method
Wash chicken and marinate with finely chopped mint and coriander leaves along with curd, salt, garam masala powder, red chilli powder , browned onions, lime juice & turmeric powder.
Make a paste of the khus khus and green chillies and mix into the marinade.
Leave to marinate for 1&1/2 hrs
After 1&1/2 hrs, pour oil in either a pressure cooker or a large pan; add chicken and keep aside.
Soak rice for an hour.
Boil water in a deep bottom vessel, add oil, salt and the whole garam masala and bring to a boil.
Then add soaked rice and cook till half done.
Strain and immediately transfer the rice into the pan with the chicken mixture (or else the rice will break).
Cover and cook on low flame until chicken is tender.
Serve with rice or dalcha.

For dalcha:
Pour oil in a pan, add mustard seeds.
When they splutter, add jeera and onions and fry for some time.
Add curry leaves, coriander leaves, salt and red chilli powder.
Add chopped tomatoes and cook until soft (if you want to add bottle gourd pieces then cook in a pressure cooker up to 1 whistle).
Mix the boiled dal and tamarind pulp and add to the pan.
Bring to a boil and lastly add corinader and garam masala powder.
Serve with briyani, tastes delicious.

Chicken Do Pyaza

Ingredients:
1 kg - chicken
1/2 kg - onions, cut into rings
250g - curds
200g - onions
4 eggs
2 tsp - chilli powder
25g - garam masala (sabut)
2 tsp - salt
1 tsp - haldi (turmeric)
1 tsp - garam masala
1 tsp - coriander powder
250g - tomato puree
250g - oil
4 - boiled eggs

Method
Heat oil in a degchi and add sabut garam masala to it.
Make a paste of curds and 1/4 kg fried onions in a grinder and add along with ginger-garlic paste to the garam masala.
Add the remaining spices and cool.
Then add tomato puree and continue stirring while you add 1/2 litre water.
When it starts boiling, add the chicken and cook for 10 mins. and then add 4 eggs and 250 gms. onion rings.
Mix well and bring to a boil. Your dish is ready.

Badanekai Yennegai

Ingredients:
4 to 6 - small, round, purple eggplants
1 tbsp - oil
1 tsp - mustard seeds
a generous pinch of hing
1/2 - a medium sized onion, chopped finely
salt as per taste

For the Masala:
1/2 to 3/4 cup - grated coconut, fresh/frozen
2 to 2.5 tsp - coriander seeds
1 tsp - jeera
3 to 4 - cloves (optional)
1" - cinnamon stick (optional)
4 to 5 - dry red chilies, low spiced
2 tsp - ellu/sesame seeds/til, both black & white will do
1 tbsp - peanuts
1/4 tsp - tamarind paste
1/2 tsp - powdered jaggery/sugar
1/2 - a medium sized onion, chopped coarsely

Method
Dry roast the coriander seeds, jeera, red chilies, cloves, cinnamon, til and peanuts until the peanuts start popping a little.
Make sure not to burn any of the spices.
Grind the roasted spices with coconut, onion, tamarind, jaggery and salt.
Add just enough water to make it a coarse paste; Keep aside.
Make two slits on the eggplants, lengthwise- Such that the slits form a "+" sign on each eggplant.
Be careful while making the slits, and make sure the eggplant is in 1 piece and not quartered while slitting them; Retain the stalk of the eggplant.
Stuff the eggplants with the ground masala and keep aside.
Save the remaining masala for making the gravy.
Heat oil in a pan; Temper with mustard seeds, hing and curry leaves.
Add finely chopped onions and saute for a minute.
Slowly drop the stuffed eggplants one by one into the pan.
Cook covered on medium heat for 4-5 minutes.
Flip the eggplants once in a while, so that they are cooked on all sides;
Add some water to the saved masala paste and pour into the pan over the eggplants. Adjust ingredients according to taste.
Saute regularly and continue to cook covered, until the eggplants are done and the gravy reaches the desired consistency.
Remove from stove and serve hot with rice, rotis, dosas etc.

Healthy and Balanced Barbecue Chicken Mix Kabobs Recipe

This is another swell recipe for your barbecue’s list. As we know, meat make up of a large portion of food we grill during our barbecue. However, in order for us to enjoy a healthy and balance meal, we need to consume vegetables. Therefore, this chicken mix kabob is a combination of meat and veggie which give you the necessary nutrient for a healthy meal.

Ingredients
Cooking time: 15 minutes
Serving Size: 4

4 strip of chicken fillets 150g
2 1/2 piece of hotdogs (optional)
1/4 small yellow onion
1/4 red capsicum
1/4 green capsicum
1 teaspoon of dark soy sauce
1 1/4 teaspoons of sugar
2 teaspoons of dried margoram
1 1/2 teaspoon of dried thyme
1/2 teaspoon of dried dill leaf
2 teaspoons of olive oil
8 bamboo sticks or skewers
1/2 teaspoon of salt
1/8 teaspoon of black pepper
Preparation

1. Cut the red capsicum, green capsicum into 1.5 inch pieces. Cut the yellow onion about 1/2 inches wide. Place them into the mixing bowl. Add the 1 teaspoon of olive oil, 1/2 teaspoon of dried thyme and 1/2 teaspoon of dill leaf tips and sprinkle some salt and black pepper into the bowl, and stir to coat well. Put in the refrigerator for at least 1 hour

2. Cut the chicken fillets about 1.5 inches pieces and place the chicken fillet into another mixing bowl (Not together with the vegetables). Add in 1 teaspoon of olive oil, 1 1/4 teaspoons of sugar, 1 teaspoon of dark soy sauce, 1/2 teaspoon of salt,1 teaspoon of dried thyme and 2 teaspoon of marjoram, stir to coat well. Put in the refrigerator for at least 1 hour.

3. Cut the hotdog into 3 equal pieces. Fill bamboo sticks /skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Don’t overload bamboo stickers /skewers with food packed tightly together. You are free to arrange the pieces in any order. (My Kabob combination: Onion, Chicken fillet, red capsicum, chicken fillet, green capsicum, hotdog) Put the Kabobs in the refrigerator until you are ready to grill.

Outdoor Grilling Method

1. Let then heat to stable first before setting the kabobs on the grill.

2. Turn the kabobs frequently as they’re grilling. You have to grill for about 12 - 15 minutes (depending on the actual temperature) before serving

Oven Grilling Method

1. Set the oven mode to toast and preheat the oven to 180C before setting the Kabob on the grills.

2. Cook for 10 - 15 minutes before serving.

Easy Vegetable Lasagna Recipe Featuring Grilled Vegetables

Ingredients -

9 no-boil or regular lasagna noodles
¼ cup fresh parsley, minced
¼ cup fresh basil, minced
15 oz ricotta
¾ cup shredded mozzarella
2 red bell peppers, de-seeded and cut into quarters
26 oz jar tomato and basil flavored spaghetti sauce
¼ cup green pesto
¾ teaspoon black pepper
1 egg
3 zucchini, in ⅛ inch lengthwise slices
¾ cup Asiago cheese
1 teaspoon salt
3 eggplants, in ¼ inch lengthwise slices
Cooking spray

Preparation:

Preheat the grill to moderately hot.

Spray cooking spray over the sliced eggplant and zucchini and sprinkle half the salt and pepper on them.

Grill them for about 90 seconds on each side then let them cool.

Grill the bell peppers skin side down until soft.

This should take about 3 minutes.

Cut the bell pepper into 1 inch strips and combine it with the zucchini and eggplant strips.

Mix together the ricotta, egg, basil, parsley, ½ cup of the Asiago cheese and the rest of the salt and black pepper. Cook the lasagna noodles following the instructions on the packet, leaving out the salt and fat.

If you are using no-boil noodles you can leave this step out.

Preheat the oven to 375 degrees F.

Spread half a cup of the spaghetti sauce over the bottom of a greased 9 x 13 inch baking pan. Put 3 of the noodles on top of the sauce, then half the grilled vegetables on top of that.

Spread half the ricotta mixture on top, followed by ¼ cup of mozzarella.

Put 3 more noodles on top of that, then a cup of spaghetti sauce. Add the remaining grilled vegetables, the remaining ricotta mixture and finish with the pesto.

Sprinkle ¼ cup mozzarella on top, then the final 3 lasagna noodles.

Spoon a cup of spaghetti sauce on top then add the rest of the mozzarella and Asiago cheeses.

Bake the grilled vegetable lasagna for an hour and let it stand for 15 minutes before serving.

(Serves 10)