Tomato tapas is a nice recipe, consists of blue cheese, basil and rosemary, especially for the tomato lovers.   Total time to cook: 40 minutes Serves: 7 Category: Casserole, side dish, rice
	Ingredients: 2 large plum tomatoes, seeded and chopped 12 dried tomato halves in oil, drained and chopped 1 cup (4 ounces) shredded Italian 6-cheese blend 1/3 cup crumbled Gorgonzola or blue cheese 1/4 cup minced sweet onion 1 tbsp minced fresh basil 1 tsp minced fresh rosemary 1/4 tsp garlic pepper 24 baguette slices
	Step Wise Instructions: Combine first 8 ingredients. Arrange baguette slices on a baking sheet. Spoon tomato mixture evenly over slices. Bake tapas at 350° for 7 to 8 minutes or until cheese melts
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		Yum, This recipe is so good, your mouth will water just reading it and delicious soup recipe is easy to make.   Total time to cook: 1 hours Serves: 7 Category: Beef , avocados , green chiles , soup
	Ingredients: 2 ripe peeled avocados 1 1/2 cups vegetable broth 1 (4-ounce) can or jar chopped green chiles 1/2 cup whole milk 1 tablespoon lime juice 3/4 teaspoon salt 1/4 teaspoon black pepper Fresh cilantro and/or crushed tortilla chips for garnish
	Step Wise Instructions: Cut the avocados in half, and remove the pits. Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days..
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	Azteca Soup

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		You can make this Coleslaw year-round, but they are really fun to serve around holidays. Total time to cook: 25 minutes Serves: 7 Category: Salad , side dish
	Ingredients: 1/2 cup plain low-fat yogurt 2 tbsp Dijon mustard 1 tbsp water 2 tbsp low-fat mayonnaise 2 tsp fresh lemon juice 6 cups thinly sliced cabbage 4 medium carrots, shredded 1 cup thinly sliced red onion 1/2 tsp dill seeds salt and pepper to taste
	Step Wise Instructions: Whisk together yogurt, mustard, water, mayonnaise, and lemon juice in a large bowl. Add remaining ingredients and toss to combine well. Season coleslaw with salt and pepper. Coleslaw may be made 1 day ahead and chilled, covered.
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		Great testing, easy to make, Azteca. So delicious…Yummy….   Total time to cook: 40 minutes Serves: 7 Category: Beef , snacks , corn
	Ingredients: 2 tbsp olive oil 1 tbsp garlic, chopped 2 onions, chopped 2 stalks celery, chopped 1 jalapeno pepper, minced 1 tsp chili powder 1/2 tsp cumin 1 can tomatoes, cut and drained, with juice reserved 1/2 cup corn 1 tbsp basil, sliced into thin ribbons 4 cups beef or vegetable stock 1 avocado, chopped 2 tsp lime juice Garnish: nacho chips, sour cream, and basil shreds
	Step Wise Instructions: In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes. Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often. Add corn, basil, reserved tomato juice, and stock, bring to a boil, then reduce heat and simmer 15 minutes. When ready to serve, remove soup from heat and stir in the lime juice and avocado. Break several nacho chips into each bowl, ladle in the soup, then top each with a spoonful of sour cream. Toss on a few basil shreds and stick a nacho chip on top. Serve immediately.
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		You will need a soup thermometer to make this mouthwatering soup.   Total time to cook: 50 minutes Serves: 6 Category: Soup , leaf , fruits
	Ingredients: 2 tsp Oil 1tart Green apple — sliced 2 Leeks — in 1/2 inch slices 1Butternut squash peeled and diced ½ Onion sliced 1Carrot — sliced 1sprig Thyme 1Bay leaf 1tsp Allspice 1tsp Cinnamon 2 tsp Salt 7 cups Stock
	Step Wise Instructions: Here’s a very autumnal soup to get you in the Fall spirit. Served it with mugs of mulled cider and a hearty Italian loaf. Put oil (or substitute) in a hot pan and then add all ingredients except stock. Cover and cook for 10 minutes. Add stock and simmer 45 minutes.
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		A little different, but this posole makes a wonderful party snack.   Total time to cook: 40 minutes Serves: 7 Category: Squash , dinner, beans
	Ingredients: 1/2-1 cup onion, chopped. 2-5 cloves garlic, chopped. 1 1/2 cups mushrooms cut into halves or quarters. 2 sliced carrots 1 cup green beans 2 cups chopped squash 2 cups canned tomatoes One can hominy pinch salt 2 tsp each cumin and oregano black pepper to taste. Fresh cilantro to taste
	Step Wise Instructions: Brown the onions and garlic in a little oil. Add the vegetables to the browning onions and garlic. Add the tomatoes and cook until vegetables start to soften Add the seasonings. Add the hominy.
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		Potatoes with French bread are a great thing to serve alongside pasta or any other dish where you want to enhance the flavor.   Total time to cook: 50 minutes Serves: 7 Category: Potatoes , Peas, Corn
	Ingredients: 3 boiled potatoes 5 french beans 1/2 cup boiled green peas 1 carrot 10 cauliflowerettes 1 capsicum 1 big onion 1″piece ginger 1 tsp chilli powder 2 tbsp soya sauce salt to taste oil for deep frying
	filling: 10 whole fried cashew nuts 1tbsp chopped walnuts 1/2 tsp raisins 12 small cubes paneer
	coat: 3tbsps plain flour 1tbsp corn flour 4tbsps breadcrumbs
	garnish: A few lettuce leaves sliced onions Sliced cucumber sliced tomatoes Par boiled beetroot slices
	Step Wise Instructions: Mash the potatoes coarsely. Cut the french beans, capsicums, carrots and cauliflowerettes into small pieces. Heat the oil in a pan vessel. When really hot, add the vegetables and cook for four to five minutes. Add the chilli powder, green chillies, ginger, soya sauce and salt. Remove and cool. Prepare filling by mixing chopped nuts, raisinsand paneer cubes. Shape the prepared vegetables in the form of a cone. Make it hollow and place the filling in the center and seal well. Mix the flours well in a cup of water. Dip the cones in this paste and roll into breadcrumbs. Just before serving deep fry in oil. Place on a bed of lrttuce leaves and decorate with the sliced onions, tomatoes and cucumber. Serve hot with tomato ketchup or chilli sauce.
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Posted in Kids Recipes, Healthy Food Recipes, Low Fat Recipes, Low Cholesterol Recipes, Diwali Recipes, Potato Recipes, Corn Recipes, Beginners Cooking Recipes | No Comments »

		There’s nothing better than a hot cup of soup on a cold winter day. This sizzling soup is hearty and delicious.   Total time to cook: 40 minutes Serves: 7 Category: Vegetable , Mushrooms, soup
	Ingredients: 5 cup Vegetable stock Cup Murmured 1 Carrot Salt 1 tsp Some Mushrooms 1/2 tsp Ajinomoto 8-10 Spinach leaves 1 tbsp Soya sauce 100 gm Paneer 1/4 tsp each Sherry and Black Pepper
	Step Wise Instructions: Make vegetable stock as for Talumin Soup. Put mushrooms, carrot and spinach. Add paneer. Mix ajinomoto, salt and black pepper. Add soya sauce and sherry. While serving, add murmure. Serve hot with chilly sauce.
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		I am constantly throwing together my own special sauces during grilling season. I particularly like this cocktail sauce recipe.   Total time to cook: 40 minutes Serves: 7 Category: Side dish , Sauce, party
	Ingredients: 1/2 cup tomato ketchup 9 tsp Lemon juice 1 tsp Worcestershire sauce 1 tsp Salt
	Step Wise Instructions: Mix all the ingredients well. This sauce goes well with any fried dish
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		Wow, we do like fresh apple soups. After picking fresh apples at a farm down the road, this recipe is our favorite choice.   Total time to cook: 40 minutes Serves: 7 Category: Chicken, fruits , soup
	Ingredients: 1/2 cup thinly sliced celery 1 cup chopped onion 2 tsp salad oil 3 cups diced peeled yams 2 cups diced peeled apples 3 cups fat-skimmed chicken or vegetable broth Plain low-fat yogurt or sour cream Salt and pepper
	Step Wise Instructions: In a 3- to 4-quart pan over high heat, frequently stir celery and onion in oil until lightly browned, about 5 minutes. Add yams, apples, and broth; bring to a boil, cover, reduce heat, and simmer until yams are tender when pierced, about 15 minutes. With a slotted spoon, transfer vegetables and apples to a blender or food processor; whirl until smooth, adding enough cooking liquid to purée easily. Pour purée back into pan and stir over medium-high heat just until steaming, 2 to 3 minutes. Ladle soup into wide bowls. Add yogurt, salt, and pepper to taste.
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