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Recipe Parmesan Garlic Noodles Today I have an easy side dish that Ive wanted to recreate for quite some time Parmesan Garlic Noodles. I stopped buying the boxed rice and noodle products a long time ago but I know my son really missed them. He is BY FAR my carb boy where my daughter is more of a protein lover.  However, that too, is subject to change in our near future because she told me yesterday she didnt want to eat meat anymore. Oh boy!  So not only is she gluten free but now is shying away from all meat too.

In the meantime I have carb boy who can literally live on bagels, bread, pizza and noodles for the rest of his life. Since Ive been serving more potatoes and rice side dishes since going unprocessed, I thought Id give him a special treat the other night and make these parmesan garlic noodles. You want to talk about easy!  This side dish is ready in under 15 minutes.

You start by making the sauce which has 6 cloves of garlic in it!   I told you it was garlicky and add chicken stock, half and half (or whole milk) and parmesan cheese. These parmesan garlic noodles are the ULTIMATE comfort food! I served these noodles with my Baked Garlic Chicken and the marriage was fabulous!  Both dishes had ample amounts of fresh, wonderful garlic permeating through them!

Parmesan Garlic Noodles


Ingredients

3 teaspoons olive oil

5-6 cloves fresh garlic, minced

3 Tablespoons butter

3 cups chicken stock

1/2 box angel hair pasta

1 cup freshly grated Parmesan cheese

3/4 cup half and half (or whole milk)

1/2 teaspoon salt

1/4 teaspoon pepper

1-2 Tablespoons fresh parsley, chopped fine

Instructions

  • In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with some salt and pepper.
  • Add the chicken stock.
  • Turn the heat up to high and let it come to a boil.
  • Add the pasta and cook according to directions.
  • Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
  • Add the half and half (or milk) and parsley.
  • Add more cream or milk if necessary.
  • Serve immediately



This Mini Oreo Cheesecake Cupcakes recipe becomes your new BFF. Theyre fluffy and bursting with cookies and cream flavor in a nice chew length cupcake. Yum! Its one of our favourite Oreo Cheesecake recipes.


nobody seems to recognize who invented cookies and cream cheesecake, however it truely have become a element currently and its smooth to peer why!



This easy oreo cheesecake recipe is superb for a informal treat at domestic, and its best for children birthday parties. if youre enjoyable, cause them to ahead and serve them with a few fresh berries to wow your visitors. chunk-sized Oreo Cheesecake Cups are so easy for your guests.


The quality Mini Oreo Cheesecake Cupcakes


12 servings

Prep Time     10 minutes
Cook Time     22 minutes


Ingredients



    18 Oreo cookies 12

    18 Oreo cookies 12 whole and 6 coarsely chopped
    16 ounces cream cheese softened
    1/2 cup granulated sugar
    1/2 teaspoon vanilla extract
    2 large eggs lightly beaten
    1/2 cup sour cream


Instructions



    * Preheat oven to 350F. Line a 12-cup muffin pan with paper cups and place one Oreo cookie into each.



    * In a medium bowl, beat cream cheese, gradually adding sugar, vanilla, eggs, sour cream, mixing well after each addition. Stir in chopped cookies by hand.



    * Spoon batter into muffin pan, filling each to almost the top.



    * Divide batter evenly among cookie-lined cups, filling each almost to the top.



    * Bake for 22 min. Remove from oven and transfer to cooling racks. Then refrigerate for 4 hours or more. Serve cool and enjoy!



#Recipe: Sugar Milk Pie


I found this recipe in my past due mom�s recipe box. It become reduce out of a newspaper�.very antique and yellowed. I desire it'd have had a date, I bet it become from the despair (the only in 1929) or maybe even in advance. It turned into so fragile i used to be nearly afraid to pick it up. reading the substances, i was intrigued. A pie with handiest three elements? I had to strive it!



It is similar to a custard pie, however now not as heavy. I generally placed cinnamon and a pinch of nutmeg in mine, though i have made it with coconut, that is scrumptious! It definitely is versatile, you can even make a chocolate model by way of including cocoa powder and chocolate chips sprinkled on top. My husband�s favored is orange, I just placed some drops of orange extract in the filling and zest a few orange peel on top.


Ingredients:


    2/3 cup sugar

    1/3 cup flour
    2 cups real cream
    Pie shell (homemade or store bought)


Directions:



    Preheat oven to 350 degrees

    Combine sugar and flour in a mixing bowl
    Hand wisk in cream a bit at a time
    When thoroughly mixed, pour into pie shell
    Bake for 40 to 45 minutes until the filling is set


You can serve it hot, but I prefer to chill mine and serve it cold with some nice hot tea.  I hope you enjoy it as much as my family does!

While i used to be little, I cherished it while my mom made treats. we might always stand across the kitchen counter and wait till she turned into done blending so we should lick the batter out of the bowl or from the beaters. Now that i have my personal children, I discover them doing the equal factor with this yummy deal with! i can let you know... they licked their beaters and spoons easy! This dessert became out scrumptious!!!!

Fluffy Cream Cheese Dessert

Ingredients:

For the Crust:
2 1/2 cups of crushed vanilla wafers
1/2 cup unsalted butter

For the Layers:
2 cups powdered sugar, sifted
1/2 cup unsalted butter, softened
8 ounces of cream cheese, softened
8 ounces of Cool Whip
1 (20-ounce) can crushed pineapple, drained well

Directions:

Melt butter in the microwave and allow to cool.

Combine the cookie crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9�9 square pan.

Beat the cream cheese and butter together until very creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until it is all mixed together.

Next add the can of pineapple and cool whip and stir in with a rubber spatula.

Spread the pineapple mixture over the crust.

Sprinkle the remaining cookie crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

INGREDIENTS
curry leaves –  2 cup
split & Dehusked Black Gram Lentiles – 1/4 cup
dry grated coconut – 1 cup
split chickpeas / split Bengal Gram  – 1/2 cup
Red chili powder – 1/2 cup
tamarind –  2 inch
sugar – 1 tsp
salt to taste
oil – 1/4 cup
mustard seeds – 1 tsp
Asafoetida (hing) – 1/4 tsp

METHODS
Step 1.take a medium size pan  first roast the all the curry leaves,  split & Dehusked Black Gram Lentiles ( urad dal),  dry grated coconut,split chickpeas / split Bengal Gram(chana daal), and red chili powder separately without oil  .
step 2. after the all the above ingredient roasted take a mixi jar add all roasted ingredient and add tamarind, sugar, salt and mix it well and grind it until it gets fine powder.
step 3. pour in bowl and now the time for tempring or bagar take a pan add oil. after the oil gets heat add mustard seeds,  cumin seeds and  Asafoetida ( hing) and pour in the curry leaves dry chutney.
now the healthier curry leaves dry chutney is ready to have with rice roti or chapati.
know the top 10 benefits of curry leaves 

now one of my favorite  recipe ready to have. 

INGREDIENTS

  • chopped garlic – 1 tbsp
  • chopped ginger – 2 tbsp
  • Red chili powder – 2 tsp
  • cumin powder – 1 tsp
  • coriander powder – 1 tsp
  • chopped coriander leaf
  • tamarind pulp – 50 ml
  • chopped green chili – 5
  • chopped onion – 1 cup or 2 onion
  • tomato – 1 cup
  • turmeric – 1/2 tsp
  • black pepper powder- 1/2 tsp
  • mustered seeds – 1 tsp
  • ajwain powder-  1/2 tsp
  • oil – 4 tbsp
  • salt to taste
  • fresh grated coconut – 1 cup
  • clams – 500 grams
  • drumstick – 2 (cut into finger size)
  • Kerala red rice/coarsely ground rice – 3 tbsp

METHOD

step 1. cleaned the clams and divided into 2 piece. because in some clams their inside some sand will be there so that’s way carefully clean the clams and keep a side.

now roast the Kerala rice or brown rice and grind it in roughly do not grind continuously just whisk it i short time and keep it a side.
step 2. take a mixi  jar add 1/2 cup of fresh grated coconut, 1/2 tsp of turmeric powder, 1/2 tsp of black pepper powder, 2 tsp of red chili powder, 1 tsp of cumin powder, 1 tsp of coriander powder, 1/2 cup of chopped onion, 1/2 tsp of salt and grind to a fine paste.
step 3. Heat a pan add 4 tbsp of oil, add 1 tsp of mustard seeds, 1 tbsp of garlic, 2 tbsp of fine chopped ginger, and add chopped green chili and curry leaves saute it for a minute then add remaining 1/2 cup of onion saute it again until it get light brown.
step 4. add 1/2 tsp ajwain powder, 1 large chopped tomato and coriander leaves cook for 1 minute. add ground masala paste mix it well saute it for some more time.
step 5. 50 ml tamarind pulp mix well. add drumstick which are chopped in a finger size  cook for 2 minutes add now cleaned clams 500 grams leave for boil it. cover it with lid leave and cook for 15 minutes.
step 6. remove the lid mix it again well. add roasted ground brown rice or else add idli rawa and add remaning fresh grated coconut and mix well cook for 5 minutes and sprinkles chopped coriander leaves..
now one of my favorite  recipe ready to have.

How To Make Peanut Dry Chutney - hellow guys now i can share best reciep with you. Maybe in your home can try it, so you must see complited recipe this here.

Ingredients :

  • Red chilli – 10
  • Garlic – whole 1
  • cumin seeds – 1 tbsp
  • oil – 1 tbsp
  • coriander seeds – 1 tbsp
  • peanuts – 100 grms
  • salt to taste

methods


  1. step 1 – take a pan or pre heated kadai put oil and  fry the whole ingredient one by one put them a side (remove the peanut skin)
  2. step 2 – after the 5 mints, mix everything together  add salt to taste then grind the all the above ingredient in a mixer jar
  3. step 3- now remove from the jar and keep in the box for future use

These are my New Years Resolution lunch pots.


Theyre quick, easy and perfect for those who want to cut back on the unhealthy stuff, cut back on spending but dont want to sacrifice their enjoyment especially come lunch time!



Throw a pot together in the evening, seal it up, pop it into the fridge and take it with you in the morning. Then all youll need is a little hot water to bring your spicy, fragrant, healthy noodle soup to life.



Scoop, spoon n slurp to your hearts content!




The idea is similar to HFWs Veggie Pot Noodles from his Veggie Cookbook (which is a corker of a book!), but the recipe is quite different so heres what youll need for 1 pot:

A pot with a lid (Pyrex ones are safest but I use these)
1 handful of dried noodles (try zero cal noodles if you want to be really good!)
1 handful of mixed asian veg
1 handful of left-over cooked chicken / cooked prawns / tofu
Half handful of bean sprouts
1 spring onion
1tsp fresh or dried coriander
1tsp hot sauce (I like Sriacha)
1tsp miso paste
1tsp bouillon/stock powder (make sure it has no MSG)
1tsp tom yum paste (optional)
1tbsp soy sauce



How To Make it :

  • Cook your noodles according to the package.
  • When theyre done, pop them into the bottom of your pot.
  • Flatten them in and make sure theyre nicely spread out.
  • Leave to cool.
  • While the noodles cool, make your taste paste.
  • In a small bowl mix together your miso, bouillon, soy, tom yum paste, as much hot sauce as you fancy. Even if you dont like spicy stuff, just add a little. It gives the soup a great bite and boots your metabolism up a gear. Great if you get a New Years cold, too!
  • When your pots are nice and chilled, add your sauce.
  • Pile in your chosen meat. Use whatever you fancy, but make sure its cooked.
  • Pack in a handful of sliced veg and bean sprouts.
  • Bean sprouts are heroes in the nutrition world! Bursting with vit C, B vitamins and protein. So be generous!
  • Top with sliced spring onion.
  • Sprinkle in your coriander, I didnt have any fresh so used dried.
  • And youre done!
  • Seal it up and store in the fridge.
  • They keep for a few days, so you could always make a batch of them for the week ahead.
  • When youre ready to chow, boil the kettle and pop open your pot.
  • Pour boiling water in, until the top veggies are swimming.
  • Seal the pot and leave it for a couple of minutes.
  • If youre like me youll love watching the water turn that sauce you made into the most delicious, deeply red soup!
  • When you cant wait anymore, mix it up and tuck in.
  • Crunchy, fresh and utterly delicious they really are souper.

Youll never look at a supermarket sandwich the same way again!
Experiment with flavours and let me know how you get on.

Enjoy !!