Broccoli Chicken Cups

Ingredients

• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1-1/3 cups crisp rice cereal
• 1 cup cubed cooked chicken
• 2 tubes (10 ounces each) refrigerated biscuits
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3 cups frozen chopped broccoli, cooked and drained

Directions

1. Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.
2. In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Yield: 10-12 servings.

Creamy Whole Button Mushroom

INGREDIENTS

15-20 button mushrooms

1/2 onion

1/2 lemon

2 cloves garlic - minced

parsley

white wine

heavy whipping cream

butter

salt

ground black pepper

olive oil

DIRECTIONS

1.Mix garlic with some wine into a paste and season with salt.

2. Add olive oil and dice chopped onions and saute in a pan.

3. Add button mushrooms and a pinch of salt

4. Cook for about 10 minutes until mushrooms are lightly browned, add a little bit of white wine.

5. Cook until white wine has mostly evaporated and add the garlic paste.

6. Squeeze lemon juice into the mix.

7. Add the fine chopped parsley and cook for about 2 minutes.

8. When it’s boiling, add enough whipping cream and cook that up to a boil as well.

9. When it starts to thicken, add in butter, stir, and take it off the heat.

10. Plate it and enjoy.

Takoyaki - Japanese Street Snack

INGREDIENTS:

• 2 cups Dashi - or stock (2 tbsp chicken powder if mixing it with 2 cups of water)
• 2 eggs
• 1 cup flour (or 1 cup Takoyaki flour)
• 1 1/2 tsp soy sauce (if not using Takoyaki flour)
• 1/3 cup green onion - diced
• 2 tbsp benishoga *pickled red ginger’ - finely chopped
• 2/3 cup chopped octopus
• Takoyaki sauce or Okonomiyaki sauce
• Kewpie Mayonnaise
• Aonori
• Dried bonito flakes
• cooking oil

DIRECTIONS:

1. In a large bowl, whisk together Dashi, eggs, soy sauce and flour. Make sure the mixture is lump-free. (you can sieve the flour in bit by bit to prevent lumps).

2. Oil a Takoyaki pan using a piece of paper towel, twisted into a ball.  Oil it well - use approximately 2 tbsp of oil each round for a pan of 20 spaces.

3. Place the pan directly on the stove. Heat heat the pan just until the oil begins to smoke. Then turn the heat down to medium to medium-high.

4. Pour batter to fill the holes of the pan.

5. Add octopus pieces in the batter in each hole, and sprinkle chopped green onions and ginger all over the pan.

6. Cook for 2 minutes and flip over using small sticks. (ITS TRICKY TO DO THIS THE FIRST FEW TIMES. But the trick is to run your sticks around the edges and see if the batter comes off. If it does, try to circle the batter to let it un-stick to the pan.)

7. Cook another 2 minutes. Then keep turning. If there are gaps, add some batter in and cook that area for 1 minute before turning again. Keep turning the Takoyaki until they are golden brown.

8. Pour Takoyaki sauce and mayo over them. Then sprinkle Aonori, remaining green onion and bonito flakes on top to serve.

Cheese Bread

Take some Teese cheese. Take some margarine. Add some basil flakes. Add some red pepper flakes. Put it in the oven. For the marinara sauce - get a can of plain tomato sauce or just take some fresh tomatoes, add olive oil, salt to taste, pepper to taste, basil and cook it up. Dip. Eat. Enjoy !

Jain Samosas

Ingredients :

- 2 cups plain flour

- 1 tbsp. oil

- salt to taste

- 1 tsp. cornflour

- cold water 

For filling:

- 2 raw cooking bananas 

- 1 cup cabbages shredded

- 1 cup bottle gourd finely 

- chopped 4 green chillies finely 

- chopped 1/4 tsp. garam masala powder 

- 1/4 tsp. turmeric powder

- 1/2 tsp. lemon juicesalt to taste

- 1/4 tsp. each cumin & mustard seeds

- 3-4 pinches asafoetida

- 1 tsp. each fresh coriander, mint leaves finely chopped (optional) 2 tsp, oil1 tsp, cornflour 

Other ingredients:

Oil to deep fry Method… 

For cover : Sieve together, flours, salt, add oil, mix gently. Add cold water, make a soft pliable dough. Knead dough for 4-5 minutes, till very elastic and smooth. Cover with moist clean cloth, keep aside. 

For filling : Pressurecook bananas in skins for 2 whistles (or boil till tender). Cool a little, peel, grate and keep aside. Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter. Add chopped cabbage, bottle gourd, mint. Stirfry till tender. Add bananas, all other ingredients, stir well. When mixture is a soft lump, take off fire,cool. To proceed: Make a thin 5” diam. round with some dough. Cut into two halves. Run a moist finger along edges. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.