Party Mini Tacos

Ingredients:

3 lb. lean ground beef
2 large onions, chopped
2 (1.25-oz.) pkg. taco seasoning mix
1 1/2 cups salsa
1 cup water
3 (3.8-oz.) pkg. (24 shells) mini taco shells

Method:

1. Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with nonstick cooking spray. Add 1 1/2 lb. ground beef and 1 chopped onion. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
2. Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer for 8 to 10 minutes or until most of liquid is absorbed. Cool first batch of beef mixture for 15 minutes.
3. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.
4. To serve immediately, place beef mixture in slow cooker; keep warm on low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on high setting for 1 hour or until hot. Reduce heat to low to keep warm.
5. To serve, spoon beef mixture into taco shells.
Makes 72 mini tacos; 24 servings
Preparation time: 45 minutes

Bacon Green Chile Roll-Ups

Bacon & Green Chile Roll-Ups

Ingredients:

8 slices bacon
1 (9-oz.) container (1 cup) bean dip
4 oz. cream cheese, softened
6 (8-inch) flour tortillas
1/4 cup finely chopped red bell pepper
1 (4.5-oz.) can chopped green chiles

Method:

1. Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
2. In a medium bowl, combine bean dip and cream cheese; mix well. Spread each tortilla with bean dip mixture.
3. Sprinkle each with bell pepper, green chiles and bacon. Roll up each tortilla. Wrap each in plastic wrap. Refrigerate at least for 2 hours or until ready to serve.
4. To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick.
Makes 24 servings
Preparation time: 20 minutes (excluding freezing time)

Chicken Vindaloo

Ingredients

1 kg. chicken

For Seasoning:
3 sp. ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste

For Vindalu Masala:
Grind these ingredients to a smooth paste.
3 sp. jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 pod garlic
2 tbsp. vinegar

Method

1. Cut and wash the mutton and make pieces.
2. Grind masala in vinegar.
3. Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently.
4. Now add meat and salt to taste.
5. Cover the dish. Allow the meat to cook in its own gravy.
6. Stir frequently, so that it does burn.
7. Boil the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes.
8. Serve with plain white rice.

Tuna Macaroni Salad Recipe

Ingredients:
• 1 Can white tuna in water, broken up
• 2 Ribs celery, sliced
• 1/2 Cup mayonnaise
• 3 Cups macaroni, cooked and chilled
• 1/2 tsp Dried thyme
• 1-1/2 Cups frozen peas and carrots

Cooking Instructions:
• In a large bowl, mix tarragon and mayonnaise.
• Mix celery, pasta and tuna and stir gently in peas and carrots mixture.
• If desired, cover the serving plates with lettuce.
• Now top with salad and serve.

Colorful Rice Salad Recipe

Ingredients:

• 2 Cups cooked rice
• 1/3 Cup sweet pickle relish
• 2 Cups shredded cheddar cheese
• Cherry tomatoes
• Lettuce leaves
• 6 Green onions, chopped
• 1 Jar diced pimiento
• 4 Eggs, hard-boiled, chopped
• 1 Cup cooked ham, diced
• 1/2 Cup chopped parsley
• 1 pkg Frozen peas, cooked and drained
• 3/4 Cup pimiento-stuffed olives, sliced
• 1/4 Cup mayonnaise

Cooking Instructions:

• Add peas, eggs, pimiento, ham, parsley, relish, olives, rice, chopped onions, and cheese; and stir well.
• Mix salad dressing, tossing until well blends. Allow it to chill and then serve on lettuce leaves.
• Garnish with cherry tomatoes and serve.

Watermelon Boat Recipe

Ingredients:

• Watermelon
• Strawberries
• Mint

Cooking Instructions:

• Cut the melon longitudinally.
• Cut the corner of melon in saw-tooth shape with a sharp knife.
• Remove center with the help of a melon ball scoop.
• Leave an inch of melon fruit intact.
• Fill half of the watermelon with all melon balls.
• Garnish with strawberries and mint.
• Wrap it in foil.
• Chill the preparation.
• Watermelon Boat is ready.

Fruit Rice Salad Recipe

Ingredients:
• 450g Cooked rice
• 1/2 Bunch spring onions
• 225g Broccoli florets blanched in salty water
• 2 tbsp Olive oil
• 100g Mushrooms
• 50g Raisins
• 50g Sultanas
• 2 tbsp White wine vinegar
• 2 tbsp Dijon mustard
• 25g Chopped parsley
• Salt and black pepper to taste
Cooking Instructions:
• Whisk vinegar, oil and mustard in a large bowl.
• Add rest of the ingredients except pepper and salt.
• Toss to form a coat of dressing.
• Now mix salt and pepper.
• Fruity Rice Salad is ready.

Ambrosia Salad Recipe

Ingredients:
• 1/4 Cup red seedless grapes
• 1/2 Cup Pineapple tidbits
• 1/2 Cup Minature marshmallows
• 3/4 Cup Sour cream
• 1 Cup mixed fruit chunks
• 1/2 Cup Mandarin orange sections
• 1/4 Cup maraschino cherries
• Lettuce leaves
Cooking Instructions:
• Drain fruits well.
• Mix all ingredients keeping apart lettuce,
• Mix gently and gradually.
• Chill it.
• Serve on lettuce leaves.

Fish Masala Recipe

Ingredients:
• 1/2 kg Fish
• 1/2 tsp Turmeric powder
• 2 Chopped onions
• 1 Chopped tomato
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1/2 Cup tomato pulp
• 1 tsp Cummin powder
• 1 tsp Coriander powder
• 1 tsp Garam masala powder
• 1 tsp Red chilli powder
• 1 tbsp Lemon juice
• 1/4 tsp Turmeric powder
• 1 tsp Red chilli powder
• 3 tbsp Oil
• 1/4 Cup grated coconut
• Salt to taste
• Coriander leaves

Cooking Instructions:

• Marinate fish for about 1/2 hour.
• Clean it properly and cut into medium size pieces.
• Heat oil in a frying pan.
• Fry chopped onions till they turn golden brown.
• Add the ginger-garlic paste to it.
• Seethe for about 2 minutes.
• Add tomatoes and again fry for about 3 minutes.
• Add all the powders, pulp and salt.
• Cook the mixture till oil gets separated.
• Pour 1 cup water.
• Add the fish pieces and cook till well done. Don't cook the fish excessively.
• Garnish the dish with coriander leaves and grated coconut.
• Fish masala is ready. Serve it with rice.

Keema Recipe Meat

Keema Recipe

Ingredients:

• 1 lb Minced meat
• 1 Cup chopped white cabbage
• 1 Cup chopped carrots
• 1 Cup chopped celery and leaves
• 1 tsp Turmeric powder
• Green chilies
• 3 Onions
• 2 tsp Grated ginger
• 1/2 tsp Grated garlic
• 3 tbsp Vegetable oil
Cooking Instructions:
• Heat oil and fry the meat until it is well done. Keep it separate.
• Add chopped onions, chopped carrots, cabbage, celery leaves, grated ginger, turmeric powder, garlic and green chilies to the mince.
• Mix properly and cook it uncovered in a preheated oven for about 45 minutes. Remove from the oven.
• Kheema is ready. Serve it garnished with coriander leaves.

Chicken Colombo Recipe

Ingredients:
• 2 Pounds chicken
• 4 tbs Colombo powder
• 2 tbs Chopped chives
• 2 Cups peeled and chopped onions
• 2 Cups chicken broth
• 1 tsp Chopped scotch bonnet pepper
• 1 Clove garlic
• 3 tbs Chopped parsley 1 Can coconut milk
• 2 tbs Limejuice
• 2 tbsp Fresh thyme
• 1 tbsp Butter
• 1 Cup peeled and chopped bananas
• 1/2 Cup shelled pistachios
• 1 tbs Pepper
• 1 tbs Salt
• 2 tbs Sunflower oil
Cooking Instructions:
• Heat oil and butter in a saucepan and smear in the chicken-Colombo powder.
• Cook the chicken-Colombo mixture over high heat for fifteen minutes until brown.
• Add the chicken broth, thyme, Scotch Bonnet pepper, chives, parsley, onions, 1/2 can of coconut milk, garlic, lime juice, salt and pepper. Heat it for 45 minutes and later turn off the heat.
• Stir in the remaining bananas, coconut milk and pistachios.
• Serve.