Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef : October 2014

Friday 31 October 2014

Food Network Recipes Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef for Breakfast for Cookies

Food Network Recipes

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Best 5 Roast Beef Recipes

Forget the dry, chewy meat you may have been served as a child — today’s roast beef is tender, juicy and packed with flavor. Whether you dress them up with herbs and sauces or you let the natural taste of the beef speak for itself, roasts will wow your family and guests alike, and most are simple to prepare. Plus, while fancy steak dinners may be pricey, roast beef allows you to enjoy a more budget-friendly cut of meat without sacrificing flavor or texture. Read on below to find Food Network’s top-five roast beef recipes from Giada De Laurentiis, Rachael Ray, Trisha Yearwood and more of your favorite chefs.

5. Roast Beef with Spicy Parsley Tomato Sauce — Easy to prepare yet impressive enough to serve to guests, Giada’s fuss-free roast is topped with a drizzle of tangy roasted tomato-studded parsley sauce.

4. Italian Roast Beef — Follow Rachael’s lead and dot the beef with garlic cloves before letting it simmer in a rosemary-white wine sauce. She serves the roast alongside tender vegetables and buttery pasta to make it a complete meal.

3. Roast Beef with Gravy — It takes just five ingredients to prepare Trisha’s go-to dinner. Once the roast has finished cooking, she uses its juices in the bottom of the pan to make a smooth gravy.

2. Homemade Roast Beef Sandwich Au Jus — Boasting a fresh-herb crust, Jeff Mauro’s juicy roast beef is the star of his over-the-top sandwich, layered with nutty Gruyère cheese and his crunchy Pickled Radishes, and finished with a dunk in warm jus.

1. Herb-Crusted Roast Beef with Horseradish Cream (pictured above) — Sunny Anderson coats her boneless roast with a bold mustard-laced herb paste, then she roasts the meat until moist and serves it with a cool combination of horseradish sour cream.

Best 5 Beef Casserole Recipes

While some meals require you to make multiple components, casseroles are all-in-one beauties that have starch, vegetable and protein elements built in, so they’re go-to timesavers on hectic weeknights. When you’re considering which ingredients to combine in your casserole, think about which flavors you know work well together, like those in classic pasta dishes, or in tacos, enchiladas and burritos — they’ll likely shine in a casserole as well. Check out Food Network’s best-five casseroles with family-friendly beef as the focus and find top tips from Trisha Yearwood, Sunny Anderson, Rachael Ray and more chefs.

5. Beef and Bean Taco Casserole — Think of this big-batch dinner as a platter of deconstructed tacos, with a base and topping of crunchy tortilla chips and a hearty filling of cumin-laced ground beef and pinto beans.

4. Gwen’s Old-Fashioned Potato-Beef Casserole — The key to Trisha’s easy recipe lies in the prep work for her tender potatoes and cheesy ground beef. Trisha explains, “If they are still hot when you assemble the casserole, the baking time can be greatly reduced or even eliminated; simply brown the crumb topping under the broiler for a couple of minutes.”

3. Sloppy Joe Macaroni and Cheese Casserole — Made with dark brown sugar, tomato sauce and a few splashes of Worcestershire, Rachael’s from-scratch sloppy joe sauce turns her cheddar-topped macaroni into a decadent supper.

2. Easy Beefy Cheesy Enchilada Casserole — Instead of rolling enchiladas, Sunny layers the tortillas with a classic enchilada sauce, plus vegetable-laced ground beef and a duo of cheeses, to create an updated take on this bake-and-serve dinner.

1. Beef and Cheddar Casserole — To make sure this casserole (pictured above) turns out richly satisfying, toss the just-cooked pasta with sour cream and Parmesan, then mix with the seasoned tomato sauce and finish with a blanket of cheddar.

Food Network Recipes Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef for Breakfast for Cookies

Quick Recipes Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef for Breakfast for Cookies

Quick Recipes

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Maple Syrup Roasted Delicata Squash and Brussels Sprouts

About a month before Thanksgiving, my parents and I start planning our holiday meals. To keep from going completely crazy we divide and conquer the cooking. (Props to those of you who do the whole meal on your own, how do you manage?) For Thanksgiving, my mother is in charge of the roast turkey and stuffing (they’re the BEST), my father the mashed potatoes, and I the pies. Dad and I split the sides.

My dad shies away from anything resembling a Brussels sprout (why dad? you’re denying your German heritage, just think of it as a mini cabbage!) but everyone else loves them, so I make sure they make an appearance. With all the cooking that needs to be done our mantra is Keep it Simple. Here’s a recipe that showcases brussels sprouts and lovely delicata squash that couldn’t be easier.

Maple Syrup Roasted Delicata Squash and Brussels Sprouts

You toss the squash, sprouts, and some shallots in olive oil and maple syrup (with a little vinegar to cut the richness of the squash), sprinkle with salt and roast until browned and caramelized at the edges. Sprinkle with pomegranate seeds for sparkle. So pretty!

If you’ve never cooked delicata squash before, it’s a “delicate” winter squash that is relatively small and thin-skinned, so you don’t need to peel it before you cook it. All you need to do is cut it to remove the seeds and then slice it into rounds or semi-rounds. Sliced about 1/2-inch thick, it cooks in about the same amount of time as the Brussels sprouts.

Ingredients

1 large delicata squash (about 1 1/4 pound)

1 pound brussels sprouts, trimmed of ragged outer leaves and stem

3 large shallots, peeled, cut lengthwise in half or thirds

2 Tbsp olive oil

1 teaspoon Kosher salt (plus more to taste)

3 Tbsp pure maple syrup (divided 2 tbsp and 1 tbsp)

1 Tbsp apple cider vinegar

1/4 cup fresh pomegranate arils

Method

cut squash in half and scoop out the seeds cut squash into half rings

1 Cut the delicata squash in half crosswise, and then in half again lengthwise. Use a metal spoon to scrape out the seeds and strings. Cut the squash into half rounds, about 1/2-inch thick.

toss squash and brussels sprouts with olive oil and maple syrup

2 Preheat oven to 400°F. Place the squash, brussels sprouts, and shallots into a large bowl and toss with 2 Tbsp olive oil. Sprinkle on 2 Tbsp of maple syrup and one Tbsp of cider vinegar, and toss to coat. Sprinkle with 1 teaspoon of kosher salt.

place squash and sprouts on roasting pan roast until cooked through and lightly browned

3 Spread a little olive oil over the bottom of a large baking sheet. Arrange the squash, brussels sprouts and shallots on the baking sheet in a single layer. Roast at 400°F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes. The squash should be lightly browned and the brussels sprouts well browned.

4 Remove from oven to a serving dish. Gently toss with fresh pomegranate seeds and drizzle with the remaining 1 Tbsp maple syrup

Quick Recipes Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef for Breakfast for Cookies

Recipes For Chicken Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef for Breakfast for Cookies

Recipes For Chicken

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Quinoa Tabbouleh

Quinoa (KEEN-wah) is well on its way to being dubbed supergrain of the millennium. High in fiber and a high-quality protein similar to that found in meat, this grain—a diet staple of the ancient Incas—cooks up like rice and has a mild flavor similar to couscous. Quinoa can be found in health-food stores and many supermarkets

Ingredients

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1 3/4 cups water $

1 cup uncooked quinoa

1/2 cup coarsely chopped seeded tomato $

1/2 cup chopped fresh mint or parsley

1/4 cup raisins $

1/4 cup chopped cucumber

1/4 cup fresh lemon juice

2 tablespoons chopped green onions

1 tablespoon extra-virgin olive oil $

2 teaspoons minced fresh onion $

1/2 teaspoon salt $

1/4 teaspoon freshly ground black pepper $

Preparation

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.

Recipes For Chicken Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef for Breakfast for Cookies

Recipe Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef for Breakfast for Cookies

Recipe

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ONE POT SPANISH CHICKEN AND POTATOES

Author: Pinch of Yum

Serves: 6

This one-pot recipe Spanish Chicken and Potatoes is full of flavor and vibrant color and is perfect served with a big piece of crusty white bread or over a steaming hot pile of rice. The recipe is one inspired from a tomato "salsa" my sweet host mother, Fatima, always made for me when I lived in Sevilla, Spain.

INGREDIENTS

½ cup olive oil

1 large yellow onion, sliced (about 1 cup)

3 cloves garlic

5 ripe tomatoes, cut in half

½ of a large eggplant, skin removed and diced (2-3 cups)

1½ teaspoon salt

1½ lbs. chicken breast meat

1 large Russet potato, sliced

salt and pepper to taste

1 teaspoon all purpose seasoning (I used poultry seasoning)

½ cup fresh parsley leaves

crusty bread or rice for serving

INSTRUCTIONS

Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.

Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.

Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.

Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.

Recipe Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef for Breakfast for Cookies

Easy Chicken Recipes Recipes In Urdu For Kids for Dinner for Chicken in Hindi Vegetarian for Cakes with Ground Beef for Breakfast for Cookies

Easy Chicken Recipes

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Ultimate Fancy Chicken Ramen

INGRIDENT:

1 package chicken or oriental flavor ramen

1 frozen chicken tender

1-2 egg(s)

1/2 cup mushrooms

1/4 cup chopped vidalia (sweet) onion

1 package clover, alfalfa, or broccoli sprouts

Soy sauce

Garlic powder

METHOD:

Pre-prep:

1. Take your frozen chicken tender (generally found in large packages in the frozen chicken section) and put it in a ziplock.--if you don't have frozen chicken tenders then about a third of a chicken breast should suffice. Feel free to use more or less chicken depending on how much protein you want. I often use two tenders or half of a breast. --

2. Pour in a small amount of soy sauce and sprinkle in some garlic powder. Close the bag and slosh it around, making sure that the powder and sauce are fairly evenly distributed on the chicken. -- you want to pour in enough sauce so that when it all sits on your fridge shelf the chicken will be sitting in a small puddle. --

3. Let the chicken sit in the fridge overnight. If you have the ability, flip the package at some point several hours later so that both sides will soak up the sauce. This allows the chicken to thaw and to soak up a good portion of the sauce. -- i often will fix my chicken the evening before and when i get up in the morning i will flip it over in the fridge so that while i'm in class/work it finishes soaking. --

actual cooking:

1. Take out your water kettle or preferred water boiling item. Pour in about 2 cups of water and set it to begin boiling. -- at some point while you're cooking the toppings, the water will be done boiling. When this happens just go ahead and put your ramen in whatever large-ish bowl you will eat out of and pour the water on the ramen so it can cook. Make sure to occasionally break apart and stir up the ramen so it all cooks evenly. --

2. Take out a couple of small frying pans (one will suffice though you will have to quickly wash it between steps... Which is perfectly fine since everything will wind up about the same temp at the end regardless) and the chicken. Empty the contents of the ziplock into the frying pan and cook it on medium. Cook the chicken until it is a medium brown, flipping accordingly. -- i often will cook it until all the leftover sauce from the bag has evaporated. --

2. While the chicken is cooking, begin cooking your mushrooms and onions in another pan. Pour in some soy sauce and a little bit of water to give it ample moisture to soak up while cooking. -- just like with the chicken, i cook the sides until most of the sauce has evaporated. --

3. When chicken is done cooking take it out of the pan and chop it up into small bites. Set both the chicken and the mushroom/onions aside on a plate for the moment. -- if you haven't poured your water into your dry ramen yet, do so now or you'll be waiting a long time at the end for just the ramen! --

4. Take your 1-2 egg(s) and scramble them with whatever method you prefer. -- make sure not to add any salt to your eggs. The soy sauce and ramen flavoring will provide plenty of flavoring for your eggs. --

5. When the ramen is finished cooking pour out most of the water and mix in the flavoring. -- make sure to leave just enough water to distribute the flavoring evenly. You don't want this to be soup, just tasty noodles. --

6. Add the chicken, egg, mushroom/onions to the top of your ramen. Add a healthy portion of sprouts to the very top. -- i often will keep the sprouts package handy to add more for the lower levels of ramen. --

7. Grab your chopsticks and enjoy!