rapunzel:

Catherine's Spicy Chicken Soup


INGREDIENTS

    * 2 quarts water
    * 8 skinless, boneless chicken breast halves
    * 1/2 teaspoon salt
    * 1 teaspoon ground black pepper
    * 1 teaspoon garlic powder
    * 2 tablespoons dried parsley
    * 1 tablespoon onion powder
    * 5 cubes chicken bouillon
    * 3 tablespoons olive oil
    * 1 onion, chopped
    * 3 cloves garlic, chopped
    * 1 (16 ounce) jar chunky salsa
    * 2 (14.5 ounce) cans peeled and diced tomatoes
    * 1 (14.5 ounce) can whole peeled tomatoes
    * 1 (10.75 ounce) can condensed tomato soup
    * 3 tablespoons chili powder
    * 1 (15 ounce) can whole kernel corn, drained
    * 2 (16 ounce) cans chili beans, undrained
    * 1 (8 ounce) container sour cream

DIRECTIONS

   1. In a large pot over medium heat, combine water, chicken, salt,
pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to
a boil, then reduce heat and simmer 1 hour, or until chicken juices run
clear. Remove chicken, reserve broth. Shred chicken.
   2. In a large pot over medium heat, cook onion and garlic in olive oil
until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes,
tomato soup, chili powder, corn, chili beans, sour cream, shredded
chicken and 5 cups broth. Simmer 30 minutes.

m gonna love this

Granola

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3 cups rolled oats
1 1/2 cups assorted nuts
1/2 cup sunflower seeds
3/4 cup shredded coconut (we use the unsweetened kind but both work)
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup coconut oil
3/4 teaspoon salt
1-2 cups dried fruit (optional)

Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both
mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes,
stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add fruit and mix
until evenly distributed.

wow

Catherine's Spicy Chicken Soup is yours

Delicious Martha Stewart Strawberry Lemonade recipe.

Ingredients:

    * 1 pint strawberries
    * 8 tablespoons plus 2 teaspoons superfine sugar
    * 8 tablespoons freshly squeezed lemon juice
    * Seltzer water

What’s Next:

Before squeezing juice from the lemons, roll them on the countertop, applying gentle pressure with the heel of your palm. This will really get the lemons’ juices flowing and make it easier to squeeze them.

Purée strawberries and 2 teaspoons sugar in a blender. Set out two glasses, and spoon 3 tablespoons of the resulting strawberry purée, 4 tablespoons sugar, and 4 tablespoons lemon juice into each glass. Stir the lemonade, and add ice. Top off the glasses with seltzer water. Add more sugar if desired. And that’s all, good work!

No Bake Cheesecake

INGREDIENTS

    * 3/4 cup finely ground graham cracker crumbs
    * 3/4 cup pecan sandies cookies
    * 3 tablespoons butter
    * 3 tablespoons white sugar
    * 8 ounces cream cheese
    * 1/3 cup white sugar
    * 2 tablespoons lemon juice
    * 1/2 cup heavy whipping cream, whipped
    * 1/2 cup sliced fresh strawberries (optional)

DIRECTIONS

   1. In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
   2. Press into a 7 inch springform pan. Place in refrigerator until ready for use.
   3. In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
   4. Whip cream, and fold into cream cheese mixture.
   5. Spread into pan.
   6. Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
   7. Place in refrigerator 30 minutes before serving.

shabash

tussi vi ande oh

This easy-to-make dessert is a simply delightful layered arrangement of peach pie filling, fresh raspberries, pound cake and vanilla cream. The trifle is glorious on display; make it the centerpiece of your table or a dessert buffet.

Peach Melba Trifle

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
11/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups whipping cream, whipped
1 (16-ounce) prepared loaf pound cake, cut into cubes
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Peach Pie Filling or Topping
2 cups raspberries

   1. In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
   2. In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.
   3. Cover and chill at least 2 hours. Store leftovers covered in refrigerator.

Makes 8 to 10 servings. Prep time: 30 minutes.

bas inni thori si sharing

Rapunzel:

This easy-to-make dessert is a simply delightful layered arrangement of peach pie filling, fresh raspberries, pound cake and vanilla cream. The trifle is glorious on display; make it the centerpiece of your table or a dessert buffet.

Peach Melba Trifle

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
11/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups whipping cream, whipped
1 (16-ounce) prepared loaf pound cake, cut into cubes
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Peach Pie Filling or Topping
2 cups raspberries

   1. In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
   2. In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.
   3. Cover and chill at least 2 hours. Store leftovers covered in refrigerator.

Makes 8 to 10 servings. Prep time: 30 minutes.

i'm gonna love thisssssss

QUEEN VICTORIA:

bas inni thori si sharing

Ap tu ati hi nhi sirf aik mein hi yahan hoti hon

~tasha~:

Rapunzel:

This easy-to-make dessert is a simply delightful layered arrangement of peach pie filling, fresh raspberries, pound cake and vanilla cream. The trifle is glorious on display; make it the centerpiece of your table or a dessert buffet.

Peach Melba Trifle

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
11/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups whipping cream, whipped
1 (16-ounce) prepared loaf pound cake, cut into cubes
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Peach Pie Filling or Topping
2 cups raspberries

   1. In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
   2. In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.
   3. Cover and chill at least 2 hours. Store leftovers covered in refrigerator.

Makes 8 to 10 servings. Prep time: 30 minutes.

i'm gonna love thisssssss

thnxx sis

carrot Cake
Prep Time: 30 minutes - 1 hour | Cook Time: 1 - 2 hours | Serves: 12


Ingredients:

Cake:
3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained

Frosting:
8 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 tablespoon lemon juice

Peel your carrots, and roughly chop 2 of them.
Chopped carrots:



Throw the chopped carrots in a pot and cover with water, and simmer for about 10 minutes.
     
And shred/grate the un-chopped carrots:
     
Drain the carrots that were simmering, and throw in a food processor or blender, and puree them.

Sift the flour, sugar, baking soda and cinnamon into a large bowl. Sifting helps the flour absorb more of the liquid, and makes for a moister, softer cake.
     
Add the oil, eggs and vanilla.
     
Carrot Cake recipe picture 7


Beat them well with your mixer.
     


Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.


Take whatever you're cooking it in. You can do in in a glass baking dish, or like me, taking 2 9-inch round foil cake pans, to make a 2-layer cake. Grease you pan, and line with parchment or wax paper. Grease them up too.

Add your cake mixture to your cake tins:
     

Step 11:

Now, throw into a 350F oven. The cooking time depends on what you're cooking it in. Mine took about 40 minutes. Since my stove is gas, I rotated the cakes between the middle shelf and the top shelf, to maintain regular temperatures. You'll know it's done with a toothpick comes out clean, when sticking it down into the carrot cake.

Cool them on a rack for ten minutes:

After 10 minutes, flip your carrot cake out onto the rack. You might need to run a thin knife around the edge of the pan to loosen it, but for the most part it should plop right out. Let cool completely.

Awesome. Now, let's make some frosting for the carrot cake.

Put your softened butter and cream cheese into a large mixing bowl, and mix well.
Slowly add your confectioners sugar, while mixing.
start mixing too fast and sugar flew everywhere:

Add your vanilla, and lemon juice. Mix, and you've got icing.

Ice your cake Dependant on what type you made. Ice the top, and lay the second on that. Then ice the whole thing.

Homemade Ice Cream - Vanilla Ice Cream Ice Cream Recipe 1

Ingredients:
5 egg yolks,
1 pint (500ml) milk,
1/2 pint (250ml) double/heavy cream,
2 oz (50g) sugar,
150g (6 oz) milk chocolate cut into small squares

Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold.

Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

Rapunzel:

Homemade Ice Cream - Vanilla Ice Cream Ice Cream Recipe 1

Ingredients:
5 egg yolks,
1 pint (500ml) milk,
1/2 pint (250ml) double/heavy cream,
2 oz (50g) sugar,
150g (6 oz) milk chocolate cut into small squares

Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold.

Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

i love ice-cream

me 2

Rapunzel:

me 2

rapu sis make it for me plzzzzz

Ofcourse

Rapunzel:

Ofcourse

ohhhh i love this, thx alot hun

welcum sweetie

Ahum ahum jam is Here
hum be sekna chate hai aaker hume be Sasural jana hai ek din apne Wife k liyeh kya banai

Chalo yeh banate hai




~*~ Seekh Kababs ~*~ hmm yummmy




Ingredients :


2lbs minced meat chicken/beef
2 tsp red chilli powder ( spicy one not paprika...You will find easily at any Pakistani/Indian or Mexican grocery stores)
2 tsp salt or to taste
6 finely chopped green chillies
2 cloves finely chopped garlic
1 tbs finely chopped ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 tbs roasted gram flour
1 egg
1/2 medium size onion finely chopped
Half bunch of fresh coriander leaves finely chopped

Method :

Wash the minced meat and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the minced meat and knead well.
Keep aside for 1 hr or if you are planning to make next day you can refrigerate over night without mixing coriander leaves and onions.
Heat a gas oven or an electric oven with the skewers or BBQ grill.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the minced meat on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked..gently remove the kababs from the skewers.
To serve sprinkle some chat masala and lemon juice on the kababs.

Tamarind Sauce Recipe.


Ingredients:

200gms Tamarind (Imli)
300gms of sugar
2 tsp roasted cumin (zeera) powder
1tsp red chili powder
1tsp crushed red pepper
Salt to taste
1/2 tsp ground garam masala powder

Method :

Soak tamarind in warm water for few hrs or overnight, if you wanna do it quick soak it in hot water....using your hands squeeze out the seeds and pulp from tamarind.

Add 3 cups of water (if it looks less add more) and bring it to a boil.
Add all the ingredients above excluding sugar and mix well...let it cook for a while...then add sugar...cook again on medium heat still sugar dissolves completely and chutney gets semi thick (not too thick) 'cuz this chutney thickens more on cooling so check for consistency when using or you can get an idea from the picture :)

--------

This Is All for Today Hope all
of you Enjoyed My Show keep Watching Coz Lots more to
Come Remember Ur Comments Means a Lot To Our
Teams So Plzz Do Comment
Thx and Have a Nice Meal   

wowwww mujhe pohancha do pyare bhai

No Maska in Bussiness

1000 rs for delievery
bhai ho tu kya karo Discount to dina parega so
999 rs only chalo kaha pohan chana hai
Ghar mei ya seda mooh mei

Rapunzel:

welcum sweetie

post more siso
em feelin hungry

eshajam:

Ahum ahum jam is Here
hum be sekna chate hai aaker hume be Sasural jana hai ek din apne Wife k liyeh kya banai

Chalo yeh banate hai




~*~ Seekh Kababs ~*~ hmm yummmy




Ingredients :


2lbs minced meat chicken/beef
2 tsp red chilli powder ( spicy one not paprika...You will find easily at any Pakistani/Indian or Mexican grocery stores)
2 tsp salt or to taste
6 finely chopped green chillies
2 cloves finely chopped garlic
1 tbs finely chopped ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 tbs roasted gram flour
1 egg
1/2 medium size onion finely chopped
Half bunch of fresh coriander leaves finely chopped

Method :

Wash the minced meat and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the minced meat and knead well.
Keep aside for 1 hr or if you are planning to make next day you can refrigerate over night without mixing coriander leaves and onions.
Heat a gas oven or an electric oven with the skewers or BBQ grill.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the minced meat on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked..gently remove the kababs from the skewers.
To serve sprinkle some chat masala and lemon juice on the kababs.

Tamarind Sauce Recipe.


Ingredients:

200gms Tamarind (Imli)
300gms of sugar
2 tsp roasted cumin (zeera) powder
1tsp red chili powder
1tsp crushed red pepper
Salt to taste
1/2 tsp ground garam masala powder

Method :

Soak tamarind in warm water for few hrs or overnight, if you wanna do it quick soak it in hot water....using your hands squeeze out the seeds and pulp from tamarind.

Add 3 cups of water (if it looks less add more) and bring it to a boil.
Add all the ingredients above excluding sugar and mix well...let it cook for a while...then add sugar...cook again on medium heat still sugar dissolves completely and chutney gets semi thick (not too thick) 'cuz this chutney thickens more on cooling so check for consistency when using or you can get an idea from the picture :)

--------

This Is All for Today Hope all
of you Enjoyed My Show keep Watching Coz Lots more to
Come Remember Ur Comments Means a Lot To Our
Teams So Plzz Do Comment
Thx and Have a Nice Meal   

wow m gonna love dis

ahan

OK girls Ur Favorite Member JAM Came Up
With 300 Chicken Recipes But Its in PDF file
How i Gonna Share it With U Guys
if There was any application Download SYS

Basil Couscous with Summer Squash
---------------------------------------

2 cups chicken broth
2 tbsp olive oil
1 tsp salt
1 cup couscous
1 cup zucchini -- 1/4" dice
1 cup squash, yellow -- 1/4" dice
1 cup basil -- slivered
1/4 cup Almonds -- toasted and sliced

Bring the chicken stock and 1 tbsp of olive oil to a boil in a medium
saucepan. Stir in salt and couscous. Remove from heat. Let stand covered for
5 minutes. Saute the zucchini and yellow squash in the remaining oil. Add
vegetables, almonds, and basil to couscous and mix well. Serve immediately.
Or carve out centers of zucchini or squash and steam shells. Fill with
couscous. Sprinkle with toasted sliced almonds.

eshajam:

OK girls Ur Favorite Member JAM Came Up
With 300 Chicken Recipes But Its in PDF file
How i Gonna Share it With U Guys
if There was any application Download SYS

sabar bhai