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Herb Spaetzle Recipe courtesy Anne Burrell
http://www.foodnetwork.com/recipes/anne-burrell/herb-spaetzle-recipe/index.html
Paneer:INDIAN CHEESE: 4 quarts whole milk 4 tablespoons distilled white vinegar Recipe courtesy Nidhi Gupta Start by boiling the milk in a big pan, enough to hold all at the same time. Stir the milk constantly from the start, so that milk doesn't burn or stick to the bottom of the pan. If it burns, then there will be parts of burnt milk in cheese and it won't be as white as it should be. When it starts to come to a boil, add vinegar at that time and stir constantly. It will break and turn into cheese. Now, put a thin cotton cloth over the sieve and drain all the contents of the pan over it. Wash it under running water with your hand so that the smell of vinegar goes out. Now drain it and put it under something heavy and let it sit for 4 to 6 hours. Remove it from the cloth and cut it and use it as required; this is the hard version. It can also be used after it is washed, which is the soft version. Yield: 500 grams of cheese
Easy Chile Salsa
Here's my version of the recipe below. I substituted one habanero and should have included the cilantro, but didn't have any fresh available. It was super hot! and delicious. How I heated my corn tortilla. I shredded leftover baked chicken from the night before. I added some crumbled cheese to take down the heat a little, but didn't feel like I had to include anything else because of everything in the salsa. So good! Easy Chile Salsa http://www.foodnetwork.com/recipes/marcela-valladolid/easy-chile-salsa-recipe/index.html Ingredients 1 tablespoon olive oil 8 tomatillos, husks removed 1/2 white onion 2 cloves garlic, unpeeled 3 whole chiles de arbol or ancho chiles, stemmed 2 tablespoons chopped fresh cilantro leaves 1 cup water Salt and freshly ground black pepper Directions In a large saute pan, heat the oil over medium-high heat. Add the tomatillos, onion, garlic, and chiles. Cook for about 7 minutes until the tomatillo skins are browned. Carefully peel the ga...
Banoffee Mess
Ingredients 1 (14-ounce) can sweetened condensed milk 2 cups graham cracker crumbs (about 2 sticks) 1 stick unsalted butter, melted Pinch salt 4 bananas, sliced 2 cups heavy whipping cream Directions In a saucepan, cover an unopened can of sweetened condensed milk with water. Simmer for 3 hours, adding water as necessary to keep the can submerged in the water. Heat the oven to 375 degrees F. Mix the graham cracker crumbs, melted butter and a pinch of salt in a small bowl. Press the mixture into a 9-inch pie plate. Bake for 12 to 15 minutes, then cool completely and refrigerate until ready to assemble the pie. Remove the condensed milk from heat and let cool enough to be able to remove the can from the water. Let cool another 10 to 15 minutes before opening the now dark and creamy toffee. Thinly slice the bananas (1/4-inch) on the bias. Evenly arrange 1 layer of bananas over the cooled crust. Pour the toffee over the top and spread evenly. Put another layer of bananas on top o...
Recipe: Dijon Dressing
Recipe: Dijon Dressing Recommended by P90X nutritionist Carrie Wiatt Let's face it: Eating virtuously can sometimes be a challenge. Who among us hasn't been heard speaking disdainfully of salad as "rabbit food"? The true secret to creating enjoyable salads is often to be found not in the main ingredients, but in the dressing. Having an arsenal of tasty dressing recipes can help you keep climbing Michi's Ladder to a healthy lifestyle—here's a great Dijon dressing, full of heart-healthy olive oil, that's easy to whip up and will add tanginess, zinginess, and other fun stuff ending in "-iness" to your next salad. 1 clove garlic, grated 1 tsp. Dijon mustard 3 Tbsp. balsamic vinegar 3 Tbsp. extra virgin olive oil Salt (to taste) Freshly ground black pepper (to taste) Small bowl Wire whisk In small bowl, whisk together garlic, mustard, vinegar, salt, and pepper until mixed. Continue whisking while adding olive oil in a small, steady stream....
