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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Bulgar Sweet

desserts, indian

1 oz corn oil margarine
1 1/4 cup coarsely ground wheat (bulgar)
1 tablespoon fennel seeds
1/4 cup golden raisins, seedless
2 1/4 cup nonfat milk
1/4 cup nonfat dry milk powder
1/2 cup sugar (reduce if preferred)
1 pinch saffron
1/4 teaspoon yellow food color
1/2 teaspoon cardamoms, crushed
1/2 teaspoon nutmeg, grated
2 tablespoon almonds, finely sliced

1. In a saucepan, heat margarine and saute wheat and fellen seeds, stirring frequently, until the wheat is light golden brown; about 10 to 15 minutes. Add raisins and cook until the raisins are swollen. Remove saucepan from heat. 2. Carefully add nonfat milk, nonfat milk powder, sugar, saffron, and yellow food color. Stir well, and bring to boil. 3. Reduce heat slightly, cover and cook until almost all the liquid has been absorbed. 4. Add cardamoms, nutmeg, and fold in. Cover and cook on a very low heat for 20 minutes or until the wheat is cooked but still moist. (Ass a little water if too dry.) 5. Garnish with almonds and serve. (Can be used as a first course, as a cereal, or as dessert) Nutrient Analysis (per serving): 181 calories 5.7 g protein 31.1 g carbohydrates 4.3 g total fat 0.7 g saturated fat 1.5 mg cholesterol 75.0 mg sodium From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs. Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN 0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 8/93