500 gms long grained rice (basmati)
150 gms ghee
4 black cardamoms (badi elaichi)
2 tsp caraway seeds (shahjeera)
3 bayleaves (tejpatta)
2 cinnamon (dalchini) sticks)
2 cloves (laung / lavang)
1 tsp mace (javantri)
1 cup chopped carrot
1 cup chopped french beans
1/2 cup chopped red capsicum
1/2 cup chopped green capsicum
1 cup chopped cauliflower
1 cup chopped tomatoes
1/2 cup green peas

salt to taste
1 cup fried cashewnuts (kaju)
2 tbsp raisins (kismis)
a pinch of saffron (kesar) strands , dissolved in a tsp of milk

Method:

The rice with pressure cook along with 3 cups water for 3 whistle.

Allow the stem to escape before opening the lid.

Cool and divide into 2 equal portion and keep aside.

Heat a kadhai, add 100 gm of ghee, add the caraway seeds, bay leaves, mace, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.

Add the vegetable and salt, mix well and saute on a medium flame for 2 minutes.

Remove from the flame, cool and divide this mixture into two equal portions and keep aside.

In another broad pan, spread a portion of rice and spread a layer of masala on top.

Spread the rice again on top of the masala and spread the pour the remaining ghee, cashewnuts, raisin and saffron mixture evenly on the top.

Cover and cook on a very slow flame for 15 minutes and you can serve hot.

4 slices white bread

3 tablespoons butter, divided

2 slices Cheddar cheese

Preparation Method:

Preheat skillet more than the medium heat. Generously butter one side of a bread slice. Place bread butter-side-down onto skillet bottom and add cheese 1 slice. Butter a second bread slice on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling up to cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Huevos Rancheros With Queso Fresco Recipe:

INGREDIENTS:

1  (10-ounce) can diced tomatoes and green chiles, undrained
1  (10-ounce) can red enchilada sauce
1/3  cup  chopped fresh cilantro
1  tablespoon  fresh lime juice
2  tablespoons  water
1  (16-ounce) can pinto beans, rinsed and drained
Cooking spray
4  large eggs
4  (8-inch) fat-free flour tortillas
1  cup  (4 ounces) crumbled queso  fresco Cheese

Preparation:

* Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

* Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

* Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

* Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 1/2 cups spaghetti sauce

Preparation:

* Preheat oven to 350 degrees F (175 degrees C).
* Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
* Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
* Spread 1/2 cup marinara sauce evenly over the bottom of a 9×13 inch baking dish.
* Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
* Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

]]> http://www.hydhotel.com/20091006/spinach-and-cheese-stuffed-pasta-shells-recipe.html/feed 0 http://www.hydhotel.com/20090929/cheese-stuffed-shells-in-marinara-sauce-recipe.html http://www.hydhotel.com/20090929/cheese-stuffed-shells-in-marinara-sauce-recipe.html#comments Tue, 29 Sep 2009 13:18:25 +0000 Jade_Lily http://www.hydhotel.com/?p=417 Cheese-Stuffed Shells in Marinara Sauce Recipe:
INGREDIENTS

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup shredded reduced fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup BUITONI  Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15 ounce) container BUITONI® Refrigerated Marinara Sauce

Preparation:

* Preheat oven to 350 degrees F.
* Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.
* Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Tacos in Pasta Shells Recipe:

INGREDIENTS:

1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream

Preparation:

* In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
* Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
* Preheat oven to 350 degrees F (175 degrees C).
* Fill shells with beef mixture and arrange in a 9×13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
* Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
* Top with sour cream and onions; serve.

RASMALAI RECIPE:

2 lbs/1kg ricotta cheese or freshly made Paneer
1½ cup sugar
2 cups half & half
a pinch of saffron
6 cardamom seeds
2 tbsp pomegranate
pomegranate fruits for garnish
color sugar

Method:

*  Mix the cheese with 1 cup of sugar and crushed cardamom and spread out on a baking tray.
*  Bake at medium oven (350 F degrees) for about 1 hour or till the cheese loses all moisture. It should not get brown.
*  Remove from oven, and let it cool. When cool, shape into small flat balls.
*  Thicken half and half by simmering over low heat stirring frequently for 5-10 minutes.
*  Add the remaining ½ cup of sugar, saffron, pomegrante (and any other flavoring you may want) to the half and half.
*  Insert the balls one by one to the half and half mixture. Let it stay immersed for about 1 hour. They should become spongy. Cool in the fridge.
*  Finally transfer balls into serving dishes.
*  Garnish with pomegranate fruits and color sugars.