Punjabi Yakhni Pulao

INGREDIETS:

500 gm Meat 
400 gm RIce 
1 Cinnamon 
1 Big Cardamom 
1 Bay leaf 
3 Cloves 
3-4 Onions 
4-5 Green chilies 
1/2 cup Yogurt 
1 tsp Crushed red chilies 
1 tbsp Ginger crushed 
1 tbsp Garlic crushed 
1/2 tsp Cumin 
1/2 tsp Black pepper 
1 1/2 tbsp Garam masala 
Salt to Taste

DIRECTIONS:

Wash and soak the rice for 25-30 minutes. 

Take a medium sized skillet add the mutton, cinnamon, big cardamom, bay leaf, cloves, chopped onions, crushed red chilies, cumin, salt, black pepper, garam masala and 6 glasses of water. Cook on low flame. 

In a separate pan heat oil and fry the chopped onion until they turn brown. Then add the mutton stock along with the meat. Whip the yogurt and pour it into the meat. 

When the mixture starts to boil add the rice and whole green chilies. When the water dries, cover and simmer the rice for 5 minutes. 

Dish out and serve.

Cheese Steak Pizza

INGREDIENTS

• 1 large (16 oz.) (approximately 12") Homemade Pizza Dough


1 lb. Lean Ground Beef (Keema)




1 small Green Bell Pepper or Red Bell Pepper (cut into thin strips)




1 small Onion (thinly sliced - separated into rings)




2 cups Mozzarella Cheese (shredded)




¾ tsp. Salt




½ tsp. Black Peppers (Kaali Mirch)

DIRECTIONS

1. Preheat oven to 400°F.




In a large skillet, brown the ground beef over medium heat for about 6 minutes.




Add bell pepper and onion. Continue cooking 3-4 minutes or until the beef is no longer pink and vegetables are crisp-tender. Season with salt and black peppers.




Place bread shell on baking sheet. Remove beef and vegetables from skillet with slotted spoon and arrange on top of bread shell.




Sprinkle the Mozzarella Cheese on top of beef and vegetable mixture.




Bake 8-10 minutes or until the cheese is melted. Cut into 8 wedges and serve hot.

Cheese Cake

INGREDIENTS

• 4 Eggs


1 ½ pounds of Cream Cheese (at room temperature)




½ cup of Sour Cream




1 cup Sugar




1 tsp. Vanilla




1 tsp. Almond Extract

DIRECTIONS

1. Bake cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the bottom.


2. Blend cream cheese and sugar well with mixer. Add eggs 1 at time, until well blended. Add vanilla, almond extract and sour cream. Pour into pan.


3. Place a pan filled with 8 C. boiling water in the oven to create a moist oven.


4. Bake for 15 minutes at 400°F. and then turn oven down to 225°F. for 50 minutes, or until center is set. Turn oven off and let cheesecake set in oven 1 hour before chilling.


5. To remove cake from pan, take a knife and run it around the edges. Place a cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment paper. Place your serving dish on the bottom of the cheesecake and turn it over.

Broccoli Cheese Soup

INGREDIENTS

• 2 cans Chicken Broth



2 Bags Broccoli (frozen chopped)





¾ pound of American Cheese (cut into cubes)





Salt (to taste)





Black Pepper Powder (Pisi Kaali Mirch) (to taste)

DIRECTIONS

1. Bring broccoli and broth to boil, simmer 5 minutes, and add American Cheese cubes. Heat on low until cheese melts, add salt and pepper to taste.




If soup is too thick, add heavy cream to thin to desired consistency.

Baked Three Chesse And Egg Casserole

INGREDIENTS

• 7 Eggs


1 cup of Heavy Cream




1 packet of Splenda




4 cups of Monterey Jack Cheese




4 ounces of Cream Cheese




16 ounces of Small Curd Cottage Cheese




2/3 cup of Butter (melted)




½ cup of Soy Flour




1 tsp. Baking Powder

DIRECTIONS

1. Heat oven to 350*F (175*C). Grease a 3-quart casserole dish; set aside.


Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.

Chicken Seekh Kebab

INGREDIENTS

• 1 ½ kilograms Chicken


6 slices of White Bread




1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)




½ tsp. Red Chilli Powder (Pisi Lal Mirch)




4 Cardamoms (Ilaichi) (grounded)




½ tsp. Cumin Powder (Pisa Zeera)




1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)




4 Green Chillies (Hari Mirch) (finely chopped)




2 Eggs




Salt (to taste)




1 tsp. Soya Sauce




Dalda Oil or any Cooking Oil (for frying)

DIRECTIONS

1. Wash chicken well in and out and boil with salt until it becomes tender. When cooked, remove from water and set aside to cool.


2. Seperate chicken meat from bones. In a chopper, chop together meat slices and bread.


3. Add eggs and all spices to the chopped chicken and knead it with your hands. Take a barbecue skewer (if one is not available then the handle of any wooden spoon can be used.) Take a small ball of the chicken mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long and cook directly over flame for a minute.


4. Heat a little oil seperately in a frying pan. As soon as the kabab gets roasted remove it from the skewer and put into frying pan. Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain oil.

Chicken Kebab Salad

• INGREDIENTS

• 1 pound of Chicken Breast (boneless and skinless - cut into 1" cubes)



1 (20 ounce) can of Pineapple Chunks





1 Bell Pepper (any color - cut into 1"cubes)





½ cup Red Onion (cut into squares)





1 package of Salad Blend (any variety of your choice)





1 tbsp. Mesquite Grilling Blend





¼ cup of Olive Oil or Vegetable Oil

DIRECTIONS

1. Drain pineapples; reserve ½ cup juice from it.





Combine reserved juice, oil and mesquite blend in shaker jar. Pour ¼ cup dressing into cup. Set aside the remaining dressing.





Thread pineapple chunks, chicken, bell pepper and onions onto skewers. Brush with the ¼ cup dressing. Grill or broil 10-15 minutes or until chicken is no longer pink, turning occasionally.





Serve kabobs over salad greens with dressing set aside earlier.