Ingredients:
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 tsp. vanilla
Method:
In large bowl, combine condensed milk and chocolate chips.
Microwave on high 1 1/2 to 1 3/4 minutes or until melted, stirring once.
Stir until smooth, add vanilla and stir well.
Pour into greased 9x9 inch pan.
Refrigerate until set.
Makes 1 pound 9 oz.
Recipe by: Cooks.com
Asparagus Soup
INGREDIENTS (Nutrition)
* 1 onion, chopped
* 2 tablespoons butter
* 1 pound fresh asparagus, trimmed and coarsely chopped
* 1 cup vegetable broth
* 1 dash garlic powder
* 1 dash white pepper
* 1 cup 1% milk
DIRECTIONS
1. Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
2. Return mixture to microwave safe dish, stir in milk and microwave until heated through.
BY: Pyromommy
Pecan Carrot Cake
Ingredients
* 4 eggs
* 1 1/2 cups cooking oil
* 3 cups carrots cut in 1 inch slices
* 2 cups sugar, divided
* 2 teaspoons cinnamon
* 1 teaspoon salt
* 1 cup pecans
* 2 cups sifted all purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
Method
Lightly oil 12 cup fluted micro proof cake mold.
Dust with sugar. Set aside. Put eggs and oil in electric blender container. Blend on high.
While blending, add carrots. When carrots reach grated consistency, add 1 cup sugar, cinnamon, salt, and pecans. Blend until pecans are chopped.
In large bowl, sift flour, baking powder, baking soda, and remaining sugar. Add blender ingredients. Stir. Pour into prepared cake mold and cook on simmer or low for 15 minutes. Rotate dish one quarter turn at 3 to 4 minute intervals during cooking time. Cook on HI for 4 minutes. Rotate dish one quarter turn. Cook on HI for 4 to 5 minutes, or until cake tests done with toothpick. Let stand 10 minutes. Invert on cooling rack or serving plate.
Cool completely.
Drizzle on Powdered Sugar Glaze or frost with Cream Cheese Frosting.
Note:
A blender is not necessary, though it comes in handy.
To prepare without blender, grate carrots first. If carrots are grated, 2 cups are needed. Chop pecans before adding and beat batter well.
Recipe by: 123 Easy As A Pie
Tandoori chicken
Ingredients:
* Chicken about 1200 Gms cut into pieces
* Butter for basting 50 Gms
* Chaat masala 1 tablespoon
* Ginger-garlic paste 1 tablespoon
* Lemon juice 1 tablespoon
* Chilli powder ½ tablespoon
* Hung curd 1 cup
* Dhania powder 1 tablespoon (coriander)
* Garam masala 1 tablespoon
* Salt To taste
Method
* Clean the chicken pieces and make small incisions.
* Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate for about 2 hours.
* Then mix the yogurt, dhania powder, garam masala, red color and salt and rub it on the pieces again and allow it to stand for another few hours.
* Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
* Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200.
* Towards the end of the cycle baste with the butter on both the sides.
* Serve with onion rings, lemon wedges and sprinkled with chaat masala.
Recipe by: Indian Mirror
Kurma Potato Curry
This is a very simple dish that can give you some booster after a tired day at work.
Ingredients:
4 potatoes, skinned and cut into small cubes
5 tbsp of kurma curry powder
1 tsp of brown sugar
2 inch of cinnamon stick cut into two
1 1/2 tbsp of corn starch
A pinch of salt for taste
1 tsp of pure ghee
200 ml of water
Methods:
Put the potatoes in the claypot.
Put the kurma curry powder and brown sugar in the clay pot and mix well.
Add the salt for taste.
Keep the ingredients in the pot for about 5 minutes.
Pour 180ml water in the pot and add the ghee and cinnamon.
Mix well and pop it into the microwave for 5 minutes.
Mix 2o ml of water with the corn starch. Mix well.
Take the claypot out of the microwave and pour in the corn starch.
Pop the claypot into microwave for another 3 minutes.
Serving: 3
Ingredients:
4 potatoes, skinned and cut into small cubes
5 tbsp of kurma curry powder
1 tsp of brown sugar
2 inch of cinnamon stick cut into two
1 1/2 tbsp of corn starch
A pinch of salt for taste
1 tsp of pure ghee
200 ml of water
Methods:
Put the potatoes in the claypot.
Put the kurma curry powder and brown sugar in the clay pot and mix well.
Add the salt for taste.
Keep the ingredients in the pot for about 5 minutes.
Pour 180ml water in the pot and add the ghee and cinnamon.
Mix well and pop it into the microwave for 5 minutes.
Mix 2o ml of water with the corn starch. Mix well.
Take the claypot out of the microwave and pour in the corn starch.
Pop the claypot into microwave for another 3 minutes.
Serving: 3
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