Olive Lover’s pasta

Ingredients : => 1 jar (1 lb. 10 oz.) Ragu® Robusto!® Pasta Sauce => 1 package (12 oz.) tri-color pasta twists, cooked and drained => 1 cup sliced assorted pitted olives => 2 Tbsp. grated Parmesan cheese Preparation 1. Heat Pasta Sauce in 2-quart saucepan over medium-low heat. To serve, toss hot pasta with sauce and olives, then sprinkle with cheese.

Spaghetti Alio Olio Paperoncino

A quick and easy meal. Spaghetti with some garlic, chillies and olive oil. Ingredients : => 100 gm spaghetti => 8-10 cloves garlic, sliced => 1/2 tsp chilli flakes => 10 gm salt => 1 Tbsp olive oil => Some dried herbs, optional Method => Boil the spaghetti in a liter of water with some salt. => Saute the garlic in some extra virgin olive oil. => Add the chilli flakes. => Quickly put in the spaghetti with a little bit of the cooking water. => Just toss once or twice, lightly saute.

Whole Wheat Pasta in Mushroom Sauce

Chef Ritu Dalmia cooks a delicious whole wheat pasta with mushrooms and white wine. Ingredients : => 50 gm shitake mushroom-soaked in warm water for 15 minutes => 100 gm fresh mushroom-sliced => 1 Tbsp chopped onion => 1 clove garlic => 1 Tbsp fresh thyme or fresh parsley, chopped => 30 ml white wine => 100 gm whole wheat pasta-penne or linguine => Salt and pepper for seasoning Method => Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce. => In a heavy bottomed saucepan, saute […]

Penne Ala Vodka

A mouth watering pasta recipe with cream and a splash of vodka. Do not worry about the vodka as all the alcohol burns out in the cooking process. Ingredients : -> 1 Tbsp butter -> 1 Tbsp olive oil -> 1 small onion, chopped fine -> 1 Tbsp garlic chopped -> 3/4 cup fresh cream -> 1/4 cup vodka -> 1/4 tsp chilli flakes -> 1 can of Italian plum tomatoes deseeded and chopped -> 2 Tbsp freshly grated Parmesan Method -> Melt butter and olive oil in a saucepan with onion and garlic till translucent. -> Add tomatoes and […]

Spaghetti Aglio Olio

The simplest way of cooking pasta, but no less delicious. Just toss in garlic and chilli flavored olive oil. Ingredients : => 125 gm spaghetti (raw) => 3-4 cloves garlic (sliced) => 1 Tbsp olive oil => 1/2 tsp red chilli flakes => Parsley, a small bunch => Salt to taste Method => In a pot of salted boiling water, cook the spaghetti al dente – about nine minutes. => Heat up some olive oil, not too hot. Add the sliced garlic and let it simmer very slowly till golden brown. => Add the red chilli flakes and set aside. […]

 

Savory skillet Broccoli

Savory skillet Broccoli

Ingredients
• 1 Tbsp. olive oil
• 6 cups fresh broccoli florets or 1 lb. green beans, trimmed
• 1 envelope Lipton® Recipe Secrets® Golden Onion Soup Mix
• 1-1/2 cups water

Savory skillet Broccoli
Preparation
1. Heat olive oil in 12-inch skillet over medium-high heat and cook broccoli, stirring occasionally, 2 minutes.
2. Stir in Lipton® Recipe Secrets® Golden Onion Soup Mix blended with water. Bring to a boil over high heat.
3. Reduce heat to low and simmer covered 6 minutes or until broccoli is tender.

Apricot and Chicken Meatballs

Apricot and Chicken Meatballs

Apricot Chicken Balls recipe at Best Recipes. Chicken, apricot and macadamia steamed balls.
Ingredients :
=> 500g Tegel Fresh Chicken Premium Breast Mince
=> 2 spring onions, finely sliced
=> ¾ cup fresh white breadcrumbs
=> 2 Tbsp freshly chopped parsley
=> 2 tsp finely grated lemon zest
=> 1 egg, beaten
=> 1 onion, peeled and sliced
=> 1 Tbsp minced ginger
=> 3 sticks celery, sliced
=> 550g can Wattie’s Just Add Sweet Apricot Simmer Sauce
=> ¼ cup chicken stock, wine or water
Apricot and Chicken Meatballs
Method

=> In a bowl, mix together the Tegel Fresh Chicken Premium Breast Mince , spring onions, breadcrumbs, parsley, lemon zest and egg, season with salt and pepper. Use wet hands to roll the mixture into walnut sized balls.
=> Heat a dash of oil in a deep lidded frying-pan and brown the meatballs. This is best done in 2 batches. Set aside.
=> Add an extra dash of oil to the pan, gently fry onion, ginger and celery until tender, but not brown. Add Wattie’s Just Add Sweet Apricot Simmer Sauce and chicken stock with chicken meatballs, mix together, cover and simmer gently 15-20minutes

=> Serve hot with plain boiled rice and seasonal steamed vegetables.

Crockpot/Slow Cooker Instructions:
=> Following step 1 and 2 place in a slow cooker with the remaining ingredient without any chicken stock. Cook on LOW without stirring for approx 8 hours (refer to your user manual). Serve as directed above.

Asian Chicken Stir-fry

Asian Chicken Stir-fry

Ingredients :
-> 2 tsp sesame oil
-> 400g chicken breasts, boneless, skinless, thinly sliced
-> 1 clove garlic, crushed
-> 1 tsp minced ginger
-> 100g mushrooms, sliced
-> ½ red capsicum, deseeded and sliced
-> 2 courgettes, sliced
-> 1 Tbsp Sinsin Dark Soya sauce
-> 2 Tbsp Sinsin Sweet Thai Chilli sauce
-> ¼ cup toasted cashew nuts, chopped (optional)
Asian Chicken Stir-fry
Method

-> Heat sesame oil with a dash of oil in a wok or frying pan. Stir-fry chicken in batches over a high heat for approximately 2 minutes, until chicken is golden and cooked. Remove from pan and set aside.
-> Add a little extra oil and stir-fry garlic, ginger, mushrooms, red capsicum and courgettes for 2 minutes. Return chicken to the pan with Sinsin Dark Soya sauce and Sinsin Sweet Thai Chilli sauce and continue to stir-fry for a further 2 minutes. Until chicken is hot and vegetables are tender.
-> Serve over noodles or rice. Garnish with chopped toasted cashew nuts.

Asian Coconut Chicken Noodles

Asian Coconut Chicken Noodles

Ingredients

=> 125g thin rice vermicelli noodles
=> 350g chicken breast, thinly sliced
=> 1 Tbsp minced lemongrass
=> 1 tsp minced garlic
=> 2 tsp mild chilli puree
=> 2 tsp fish sauce
=> 2-3 spring onions, sliced
=> 4-5 cups shredded wong bok (or any Chinese cabbage)
=> 270ml can light coconut cream or light coconut milk
=> ¼ cup chopped roasted peanuts

Asian Coconut Chicken Noodles

Method

=> Place the noodles in a bowl, pour over boiling water and set aside for 10 minutes, then drain.
=> In a large saucepan place chicken breast and 1 cup water, lemongrass and garlic. Poach the chicken in this liquid for 5-10 minutes or until cooked through. This is now the stock for your soup base. Remove chicken from pan and set aside.
=> Into the stock add the chilli, fish sauce, spring onion and wong bok. Cook for 2 minutes then add in the light coconut cream or light coconut milk, chicken and noodles previously set aside and continue heating for another 3 minutes or until chicken is heated through.
=> Serve in bowls garnished with roasted peanuts.

Italian Breaded Pork Chops

Italian Breaded Pork Chops

Make your own coating for these pork chops by combining bread crumbs with this delicious honey and mustard cook in sauce and parmesan cheese.

Ingredients
• 3 Eggs, lightly beaten
• 1 ½ cups bread crumbs
• ½ cup Grated Parmesan cheese
• 3 Tablespoons milk
• 2 tablespoons olive oil
• 1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
• 30 millilitre Fresh chopped parsley
• 4 Pork chops
Italian Breaded Pork Chops
Instructions
1. Preheat oven to 160°C
2. In a small bowl, beat together the eggs and milk.
3. In a separate small bowl, mix the bread crumbs, KNORR Chicken Honey & Mustard Dry Cook in sauce sachet contents, Parmesan cheese, and parsley.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.
5. Heat olive in a large frying pan over a medium heat.
6. Place coated pork chops in the frying pan, and brown for about 5 minutes on each side.
7. Place the chops in an ovenproof dish and in the preheated oven, and cook 25 minutes.
8. Serve with vegetables.

Peas & Potato Curry

Peas & Potato Curry

Ingredients:

-> 1 lb. shelled green peas
-> 1 onion, pureed
-> 1 tsp. ginger paste
-> 1 tsp. garlic paste
-> 1 tsp. turmeric
-> 1 tsp. chilli powder
-> 1 tsp. cumin powder
-> 1 tsp. coriander powder
-> 1 large potato, cooked and cubed
-> 1 tsp. salt or to taste
-> Cilantro/coriander leaves
-> 1 tbsp. oil
Peas & Potato Curry

Method:

-> Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders for five minutes. Add potato, green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Mushroom Curry

Mushroom Curry

I’ve noticed that fresh whole button mushrooms are a better option than the sliced ones sold in the supermarkets.
Ingredients:

=> 1/2 lb. mushrooms
=> 1 small onion, chopped
=> 1 tomato, sliced
=> 1 tsp. ginger paste
=> 1 tsp. garlic paste
=> 1/4 tsp. cumin powder
=> 1/4 tsp. coriander powder
=> 1/4 tsp. turmeric powder
=> 1 tsp. chilli powder
=> 1 large potato, cooked peeled and cubed
=> 1 tsp. salt or to taste
=> 1 tbsp. oil

Mushroom Curry
Method:

=> Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and

=> garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the

=> mushrooms and potatoes, season with salt and cook for another five minutes until done.

Fish Curry

Fish Curry

Fish is relished mainly in the coastal states of Bengal and Kerala. The curry forms the staple diet with plain boiled rice.

Ingredients:
-> 1 lb. fish, cut into pieces
-> 1 onion pureed
-> 1 tsp. ginger paste
-> 1 tsp. garlic paste
-> 1 tsp. turmeric powder
-> 1 tsp. chilli powder
-> 1 tsp. cumin powder
-> 1 tsp. coriander powder
-> 1 tomato, pureed
-> 1 tsp. salt or to taste
-> Cilantro/coriander leaves
-> 1 tbsp. oil

Fish Curry
Method:

-> Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with cumin and

-> coriander powders for five minutes. Add tomato, fish, turmeric and chilli powders and salt

-> together with a cup of lukewarm water and cook on medium low heat for twenty five minutes.

-> Garnish with cilantro/coriander leaves.

Butter Chickens

Butter Chickens

Ingredients :
=> 405g can Wattie’s Creamy Butter Chicken Curry Sauce
=> 6 Tegel chicken leg and thigh portions, skin removed
=> 1 medium onion, peeled and quartered
=> 1 cup natural unsweetened yoghurt
=> 1 tsp each ground ginger & garam masala
=> ½ cup cream
=> 1 Tbsp chopped coriander
Butter Chickens
Method

=> Cut the chicken portions in half. Slash each portion through to the bone in three places. Place in one layer in a non-metallic dish.
=> In a food processor, process the onion, yoghurt and spices. Pour over the chicken and turn to coat evenly. Cover and refrigerate for at least one hour or up to 8 hours. (The longer you can leave the chicken to marinate, the sweeter and intense the flavour will be).
=> Remove the chicken from the marinade, brush off any excess.
=> Bake at the top of the oven on a foil-lined tray at 230°C for 20-25 mintues until well browned and cooked.
=> While the chicken is cooking heat the Wattie’s Creamy Butter Chicken Curry Sauce , adding the cream if wished. Serve the chicken pieces coated with the sauce and garnished with coriander.

Tortilla Chicken Casserole

Tortilla Chicken Casserole

Ingredients :
=> 8 multigrain flour tortillas
=> 3 cups chopped chicken
=> 1 tablespoon olive oil
=> 1 cup chopped onion
=> 1 cup chopped red pepper
=> 19oz (590g) black beans
=> 14oz (440g) canned corn
=> 1 tsp chili powder
=> 3 cups salsa ( a spicy sauce of tomatoes, onions, and hot peppers) (or your choice)
=> 1 1/2 cups sour cream
=> 1 1/2 cup jalapeno monterey jack cheese, shredded (or your choice of a good melting cheese)
=> 1 1/2 cup cheddar cheese, shredded
=> 1 tablespoons finely chopped cilantro

Tortilla Chicken Casserole
Directions :

=> Preheat oven to 350F/180C.
=> Spray a casserole dish large enough to fit tortillas.
=> Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened.
=> Mix in chili powder, remove from heat, stir in black beans and corn.
=> In a medium bowl, mix salsa and sour cream.
=> Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses.
=> Repeat 4 times, or until you reach the top of the casserole.