PEPPER
Spinach and Cheese Stuffed Pasta Shells Recipe
Spinach and Cheese Stuffed Pasta Shells: INGREDIENTS 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 [...]
FISH MEUNIERE
FISH MEUNIERE RECIPE: INGREDIENTS:- Pomfret fish -500Gr, Clarified Butter -50Gr, Refined flour -10Gr, Lime -4, Parsley -3 springs, Pepper –a pinch, Salt –to taste, PREPARATION OF FISH MEUNIERE :- Ø Clean, fillet and skin fish. Wash and dry. Ø Sprinkle over with Seasoned Flour. Ø Heat half of the clarified butter up to smoking point, [...]
CRISPEDVEGETABLES
CRISPED VEGETABLES RECIPE: INGREDIENTS:- Potatoes -115Gr, Carrots -115Gr, Beans -115Gr, Refined flour -5Gr, Corn flour -75Gr, Eggs -1, Ajunomotto -1 pinch, Salt –to taste, Pepper –to taste, Fat –deep frying. PREPARATION OF CRISPED VEGETABLES:- Sieve the flour add salt water and make a batter. Cut the Vegetables into Juliennes. Add Pepper Powders to batter. Then [...]
POULET ALAREX
POULET ALAREX : INGREDIENTS :- Chicken -1Kg, Veloute Sauce -300Gr, Mushrooms -115Gr, Cream -55Gr, Capsicum -55Gr, Egg yolks -2, Parsley -a few, Salt,Pepper -to taste, Bread slices -1160Gr, Fat -60Gr. PREPARATION : To prepare Poulet Alarex, First Prepare Chicken stock and cool. Skin and dice the Chicken. Chop Mushrooms and Capsicum.Saute in a little Butter [...]
CREAM OF TOMATO SOUP
CREAM OF TOMATO SOUP : INGREDIENTS :- Tomatoes -350Gr, Carrots -115Gr, Turnip -30Gr, Onions -30Gr, Butter -30Gr, Refined flour -30Gr, Milk -300Ml, Stock -750Ml, pepper -a pinch, Bread croutons -a few (or) Chopped parsley Salt -to taste. PREPARATION : To prepare the Cream of Tomato Soup, First clean and cut the Tomatoes, chop Onions,Carrots and [...]
HOT & SOUR SOUP
INGREDIENTS :- CHICKEN STOCK -800Ml, SHREDDED VEGETABLES(CARROTS,CAPSICUM,SPRINGS) -180Gr, PEPPER – 2Gr, CHILLI OIL -2Gr, SHREDDED CHICKEN -150Gr, SALT -6Gr; SOYA SAUCE -5Gr, VINEGAR -10Ml, CORN FLOUR -20Gr. PREPARATION :- BRING CHICKEN STOCK TO BOIL. ADD THE SHREDDED VEGETABLES AND COOK FOR 2-3 MINUTES. ADD SHREDDED CHICKEN, ADD SALT AND SOYA SAUCE. WHEN STOCK IS BOILING, [...]