Category Archives: Recipes


Ingredients :

1 lb. ground beef, browned and drained
1.5 lbs potatoes, diced large
3 carrots, sliced
1 onion, diced
1 garlic clove, minced (I had this on hand already)
1 (6-oz.) can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano

Directions :

Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir.
Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.
Serve with buttered sandwich bread.



You should have a cutting board made out of a hard plastic resin. Wooden cutting boards can and do develop cracks and you don’t want that, because it provides a place for bacteria to grow. That’s the last thing we want on our chicken.
You will want a meat hammer made for tenderizing meat. Buy one as heavy as you can afford. You want one that is all metal and one piece if you can find it because it will be easy to clean up.
You will want a roll of plastic wrap so you can cover your chicken with a layer of plastic before you beat it with your meat hammer. This way you will keep down the splatter and mess and make clean up so much easier.
You’ll need one gallon plastic ziplock bag in which to marinate the chicken overnight.
1 pack of skinless, boneless chicken breasts
Wet ingredients:
1 quart of buttermilk
1 small bottle of Texas Pete hot sauce
2 cups whole milk
2 large eggs
Dry ingredients:
2 cups unseasoned bread crumbs
1 cup of flour
1 cup of fine crushed corn flakes
1 teaspoon sea salt
1 teaspoon black pepper
You’ll also need enough vegetable oil to fill your cooking pot 2-3 inches deep.

How to Make it :
You can thaw the chicken in its original package. Just be sure if any blood spills in your refrigerator to clean it up at once with a bleach and water solution.
Open the package in your sink and drain away any juices or blood. Wash your chicken under cold running water then pat to dry.
Move the chicken to your cutting board and cut each breast half into about 3 – 4 pieces, then lay it out on your cutting board and cover with plastic wrap. Beat the pieces flat with the meat hammer.
Now place all your chicken into a ziplock bag and pour in the buttermilk and hot sauce. Close the bag and place it into your refrigerator overnight.
The next day, whip the milk and eggs in a small bowl.
In a large bowl add all the dry ingredients together very well.
Take your chicken tenders out of their buttermilk solution and place them into the milk / egg mixture, then coat them very well with the dry mixture. Now it goes back into the milk / egg mixture and then back into the dry mixture. You will now have breaded your chicken tenders twice. When you take them out of the breading the second time, lay them side by side on a dish or baking pan.
You will now want to use 2-3 inches of vegetable oil in a cooking pot. If you prefer to use a deep fryer, set it to 350°F. Now fry the chicken to a deep golden brown and drain on paper towels.
You can now serve them with honey mustard or ranch dressing. Serve with carrot and celery sticks for a little temperature and texture variation.

Credit: Delishably


2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (2 cups)
3 – 5 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp granulated sugar
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded mozzarella cheese (5 oz)
1/2 cup finely shredded parmesan cheese (2 oz)
8 oz ricotta cheese

How to make it :
Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.
Add cooked pasta to soup along with 1/2 cup – 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).




1 egg, beaten 1 cup part skim ricotta cheese 1/2 cup sliced pepperoni, cut in half 1/2 cup parmesan cheese, grated or shaved, divided 1 teaspoon minced garlic 2 tablespoons fresh Italian parsley, chopped, divided 1/2 teaspoon salt Fresh ground pepper, to taste 3 thick or 6 thin boneless, skinless chicken breasts 1 cup prepared marinara sauce 1/2 cup mozzarella cheese, shredded Pasta of choice, prepared according to package directions


Preheat oven to 350 degrees. Coat a 13″ x 9″ pan with cooking spray. If using thick chicken breasts, slice into each breast at it’s thickest point and continue the cut all the way through, creating two evenly sized rectangular pieces. Repeat with remaining pieces of chicken. Set aside. In a medium bowl combine egg, ricotta, 1/4 cup grated or shaved Parmesan, garlic, pepperoni, salt, pepper to taste, and 1 tablespoon chopped Italian parsley. Mix well. Place about 2 tablespoons of the ricotta filling on the short end of a chicken breast. Gently roll the chicken over the filling and place it, seam side down, in the prepared pan. Repeat with remaining chicken breasts. Pour the marinara sauce evenly over each piece of stuffed chicken. Top with mozzarella, 1/4 cup Parmesan, and remaining 1 tablespoon of chopped Italian parsley. Cover pan with foil and bake for 35 minutes. Remove foil and bake another 10 minutes or until no pink remains when you cut into chicken. Remove from oven. Serve with pasta on the side.



2 Cups Plain Flour 
6 Tablespoon Ghee (oil/holsum) 
1 Teaspoon Salt
1 Teaspoon Carom Seeds (optional)
2/3 cup water
Oil for deep frying

For the filling
500g beef mince(you can use pork, chicken or potatoes)
1/2 cup chopped spring onions
1/4 cup chopped coriander
1 tablespoon turmeric 
1 teaspoon curry
Salt and pepper to taste


For the Dough
1) In a mixing bowl, add all purpose flour, salt , carom seeds and mix. Add ghee (or whichever oil you are using) and mix with your hand to crumbly dough.
2) Now, add water in multiple small quantities, knead dough until it’s smooth and elastic.
3) Cover the dough with a wet kitchen towel and set aside for 45 minutes

For filling
1) Heat 2 tablespoons oil in a medium pan or pot, add beef mince, stirring until cooked.
2) Add, the spices and continue to stir. Then add spring onions and coriander.
3) Continue to cook for further 2 minutes. Remove from heat

To Assemble Samosa

For paste to seal pastries:
Mix 2 tablespoons of water and 1 tablespoon plain flour . Set aside.

1) Now it’s time to go back to the dough.Cut the dough into eight even pieces. Roll each piece into a ball and flatten slightly. Keep the pieces you’re not working with covered with kitchen paper towel. 
2) Roll each ball into a large thin circle. The rolled pastry should not be very thick and nor thin. If it is thick, it will not be fried through and will be raw inside. If it is too thin, the filling might burst out while you deep fry.
3) Cut it straight through center and divide it into two equal parts.
4) Make each part into a triangular shape. Add 1-2 teaspoons of filling into the triangular shape. Lightly wet open edges in the flour/water paste and press them to seal properly.
5) Heat oil over medium heat for deep frying. When it is sufficiently hot, carefully slide or drop 5-6 stuffed triangles in oil and deep fry them over low heat until they turn golden brown. Transfer fried samosas to a plate and serve with sour cream or tomato ketchup.




•Plain Flour — 1 Kg
•Baking Powder — 1 teaspoon
•Margarine — 500g
•2 Eggs
•Salt — 2 pinches
•Cold Water – ½ cup or milk

Meat Pie Filling:
•2 medium-sized Irish potatoes
•2 medium-sized carrots
•500g of minced meat
•1 medium-sized onion
•1 cooking spoon of Vegetable Oil
•Seasoning – 2 Maggi / Knorr cubes and 1 teaspoon of thyme
•2 tablespoons of plain flour
•Cold water — 1 cup 
•Salt — to taste

•1 egg (for glazing the pies)

Preparation :

A-Making the Filling:

Step 1: Heat the oil and lightly brown the onions

Step 2: Add the minced meat and fry until brown, season the meat with the thyme, curry powder and the bouillon cube. Then add a cup of water and let it cook for 5 min.

Step 3: Add the carrots and potatoes with 1 cup of water and salt to your taste.

Cover the pot and let it cook till everything is tender (around 15 min) .

Step 4: Dissolve the flour in some water and add in the filling. This will thicken the filling.

Stop the heat and let the filling completely cool down.

B-Making the dough:

Step 1: Add the flour in a bowl with the baking powder and a pinch of salt. Then mix well.

Step 2: Add the margarine and mix thoroughly until the mixture looks more like bread crumbs.

Step 3: Gradually add water while mixing until you get 
Smooth dough

Step 4: Roll out on a flat surface with rolling pin and cut into desired size wth a round cutter

Step 5: Add the filling, fold & brush eggs on the inner side of the pastry to bind

Step 6: Use fork to press the edges together or use a meat pie cutter if you have

Step7: Brush egg on it to achieve a golden color when baked
Once you’re done set on greased baking tray and put in the preheat oven.

Once the meatpie is light brown, it is ready.

Source: Pearlz Kitchen


Spice the chicken with spices of ur choice
Brown the chicken 
After browning add thinghly chopped onion ,celery ,fennel,parsley and mince garlic 
Stir the veggies together with browned chicken and lower the heat let it simmer until cooked …did not add any water to the chicken…when the chicken is cooked reduce it for the sauce to thicken

Potato salad
Boil the potatoes
Blanch the broccoli
Fry shredded bacon or bacon bits
Chopped onion 
Salt and pepper
Then dress it with mayonnaise.

Boiled it
In a pan melt garlic butter add lemon juice and tumeric fry together for 4 minutes then add ur boiles rice and garnish with chives.

Source: YummyFood


Beef stew served with savoury rice( rice with green, red and yellow pepper, bacon and garnished with bacon) and broccoli and cauliflower salad


Oil, beef stew, water, tomato sauce, paprika, fresh garlic, ginger, salt, Rajah mild and spicy curry powder, garam masala, onion, chopped, beef and rosemary dry cook in sauce, Fresh coriander to garnish


Add oil to the pan and add the beef. When the beef has browned, Add , tomato sauce, garlic, ginger, paprika, mild and spicy, salt, black pepper, and garam masala.
Stir with a wooden spoon until the mixture has thicken up a bit. Add water and cook, when the beef has cooked Add the chopped onion and stir it all together. Cook on low heat and add beef and rosemary dry cook in sauce and simmer

Cook rice according to instructions on the pack.
Fry bacon until crispy. Remove bacon from thd pan, fry onion, green, red and yellow pepper until cooked. Add black pepper, salt. And simmer. Add the peppers and bacon to the rice and garnish with fresh coriander

Broccoli and cauliflower salad- Boil cauliflower and broccoli, when cooked, drain the water. When cooled, add salt, black pepper, cheese and blue cheese dressing.

Source: Portia’s Catering


2 cups flour
3/4 cups warm milk
3 eggs
1 tbl spn dry yeast
6 tbl spn powdered sugar
1 tbl spn butter
1/2 tea spoon vanilla essence
Pinch of salt
Beat eggs in a bowl add milk& butter mix.
Add sugar,yeast,salt,vanilla mix.add flour gradually in to the mixture and make dough cover and leave for 15 mins.knead for 5 mins and roll out dough to 1 cm thick slab cut out using any round objects deep fry and use chocolate or whipped topping enjoy!!.
*I used a cup and a bottle lid for cutting.
Thanks for the lovely comments and thanks admin for approval.

Source: Faiza Abdi