Amma’s Spaghetti Soufflé

One of the greatest cooks I met in my life was my mother-in-law (Amma). Amma taught me many excellent dishes and a lot of dishes I make today are influenced by her. I would like to share one of her original recipes with you. Every time I cook this dish, it is a hit.
Enjoy!
Geetika

Servings: 6-8

Ingredients:
1 box plain spaghetti noodles
2 bottles pasta sauce (Classico Spicy Red Pepper)
1 packet grated mild cheddar cheese
1 green pepper- thinly sliced
1 red pepper- thinly sliced
1 yellow onion- thinly sliced
1 box mushroom- thinly sliced
4 roma tomatoes- thinly sliced
Salt and black pepper
Olive oil

1) Boil water- add salt and olive oil to boiling water
2) Cook spaghetti in boiling water (approximately 12 minutes or until spaghetti cooked)
3) Drain water from spaghetti
4) In a separate pan, pour 2 tablespoons of olive oil
5) Sauté spaghetti in olive oil
6) Add two pinches of salt and black pepper
7) In a separate pan, sauté vegetables in olive oil (add salt and pepper)

8) In a casserole dish do the following:
- Coat casserole dish with Pam oil spray
- Place one layer of spaghetti noodles
- Pour spaghetti sauce on top of noodles
- Evenly place vegetables on top
- Place grated cheese on next layer
- Repeat above starting with spaghetti noodle layer
- End result- one layer spaghetti, one layer sauce, one layer vegetables, one layer cheese, repeat- last layer should be cheese on top

9) Bake for 30 minutes at 350 degrees (uncovered)
10) Broil for 5 minutes
11) Let cool and cut in square pieces and serve!

Berry Good Salad

I love salads that mix up ingredients that are salty and sweet. Here is a recipe for a salad that is not only healthy, but tastes good. I sort of made it up on my own, so I am open to any suggestions on how to make it better.

Mix the following ingredients together in a salad bowl (quantity of each ingredient will vary depending on how many people you are serving).

Spinach leaves (healthier than other salad leaves)
Tomatoes
Raspberries
Dried Cranberries

Blackberries

Green Pear slices
Walnuts (pieces)
Feta cheese or blue cheese pieces
Dressing- Balsamic Vinagrette (I recommend Paul Newman's low fat version because it is healthy, it tastes good and he donates this money to charity)

Enjoy this healthy meal! (I will post a pic of my salad... I posted this pic for the meantime :)

Turkey Pot Pie

What to do with your Thanksgiving left overs??? Try this wonderful pot pie recipe. It is easy and everyone will want a pie for themselves!

This makes about 4-6 pies. Depending on the type of pans you make them in.

Ingredients:
Chunks of turkey meat (no bones, no skin and no fat)
5-6 large potatoes, diced into cubes
1 large onion, diced well
1/2 stick of butter
7-8 carrots, sliced and cut in half moons
6 stalks of celery, sliced
1 can of corn
1 can of peas
Juice from the cooked turkey (if you didn't save it-then use chicken broth, about 1 1/2 quarts)
Pillsbury Dough pie packages (they even have ones with pie tins) They are in the freezer section.

Fry onion, butter, carrots, potatoes for about 10 minutes
Add corn, peas, celery, and chicken stock
Boil for 10 minutes
To thicken you can add either gravy or corn starch. (when adding corn starch be sure to add little at a time to minimize on clumps)
Add turkey meat
Keep a boil for 10 minutes
Cover and reduce heat to simmer for 20 minutes
Let cool

Then follow the pie instructions on the box. Remember to pre-cook the bottom of your pie before you fill it! And don't forget to cover the edges of the pie with foil so they don't burn, then uncover for the last 5 minutes. They package explains it all.

Also you can make a kinds of neat designs on the top of the pie with the extra dough and using a knife to make slits.

Ketan's Eggcellent Eggplant Parmigiana

Here's a little history on how I stumbled upon this magnificent recipe. I decided to host the third presedential debate with a theme titled "I ate at the debate". In making a cuisine decision, I pondered the usual suspects (Mexican, Indian, Italian) and finally decided to go with MAGNIFICO ITALIANO! I looked at several Eggplant Parmigiana recipes (also spelled Parmesan for all McCain voters). I combined several of the recipes into my own personal fantabulous one.

So, here we are.

This recipe will make enough for 4-6 people

Ingrediants:

# Salt and pepper
# 1 large eggplant, about 1 pounds cut in 1/8" slices
# 3 Tablespoon Olive oil for greasing baking sheet
# 1 cup Canola Oil
# 2 cups basic tomato sauce
# 1 bunch fresh basil leaves, chiffonade
# 1 pound fresh mozzarella, sliced 1/8-inch thick
# 1/2 cup freshly grated Parmigiano-
# 2 cups of breadcrumbs
# 1 Tablespoon Oregano (dried)
# 1 Tablespoon Thyme (dried)
# 1/2 cup all-purpose flour

1. Wash eggplant slices in cold water and then drain off excess water with paper towels
2. Spread out slices of eggplant on a baking sheet and generously add salt / pepper on top
3. Set aside eggplant slices and wait 30 minutes for salt to remove all excess water
4. In the mean time, setup 3 dish bowls with the eggs, breadcrumbs, and flour in each
5. Take eggplant slices and dip them in the flour, then the eggs, and then the breadcrumbs
6. Heat Canola oil in 1.5 inch pan (1/2" oil) and pan fry the breaded eggplant slices
7. In a Baking dish, grease the bottom and sides with the Olive Oil, then layer with sauce
8. Layer the pan-friend eggplant slices, then Mozzarella cheese, then Parmesan cheese
9. Do a second layer if your baking pan is smaller than 14" X 8"
10. Bake for 30 minutes or until cheese starts to brown with bubbly deliciousness.

Sahu's Shrimp Spectacular

According to our contributing chef, this recipe is not for amateurs as it may require you to have a couple burners on at the same time. We are also overlooking the irony that a heart doctor suggested a recipe requiring a half cup of butter and two cups of cream.

1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine

Neeru's Nick of Time Naan

I have a fairly simple recipe:

It is called Nan:

1. Purchase Nan on Devon Avenue

2. Remove Nan from package

3. Heat Nan (butter optional), microwave or on stove for 2 minutes

4. Begin eating (and hope others have made curry or something to have with your nan)

This isn't for everyone, but they often turn out really well...

If you are interested in any snack or breakfast ideas, I can send you info on how to make cereal!!

Mona's Mom's Killer Kulfi

This is the e-mailed recipe I received from my mom, whose recipe for kulfi is always the hit of the party. Note: My mom is the brainchild for this blog. And for those of you that don't understand "Aunty English", the official recipe is right below the original. Let me know how it turns out for you!

Dear
Mona
1 can condence milk
1 can evaporater milk
Half Pint Whipping Cream(small contanier )The size you get in School to drink milk.
3 Slices of Bread(White Bread from Peppridgeform)Cut all four sides.
Put every things in the Blander ,Add some cardamom, Saffron(pinch),Nuts (Almonds ,Pistachu).
Blend every thing not too long ,just to mix toghter.
POUR IT IN POSCLE CONE OR CONTAINER.
FREEZE IT OVERNIGHT.
MA SECREAT RECIPE.COM

Here is the edited version:
1 can sweetened condensed milk
1 can evaporated milk
1/2 pint whipping cream
3 slices of Pepperidge Farm bread with the crusts removed
1 tsp cardamom seeds (you might have to grind it in a mortar/pestle)
Half a handful of almonds (without skin) and pistachios
Saffron (pinch)

Put all ingredients in blender. Add cardamom, a pinch of saffron, almonds, and pistachios and blend until its well incorporated.Pour into a freezer safe dish and freeze overnight. This recipe is perfect for pretty molds and popsicle trays.

Vik's World Famous Chip Sandwich

This recipe was created and perfected through years of hard work and rigorous testing back in the mid 90's at Eastern Michigan University. It was first created out of necessity: a young genius college student was starving and down to 3 ingredients in his apartment : chips, bread, and mustard. He boldly decided to experiment and combine the 3, and the rest is culinary history..........

Ingredients:
Chips (Doritos or Lay's Potato)
Bread (wheat, white, or sourdough)
Mustard (Grey poupon for a spicy twist)

Directions:
1) Crush the Potato Chips/Doritos into approximately 1/2 inch pieces
2) Spread the chips on top of toasted bread
3) Place mustard liberally on top of chips
4) Place Bread on top of mustarded chips to make a sandwich.
5) Enjoy your hard work!

Tara's Two Second Yogurt Rice

This is a quick and easy recipe for the nights you get home and are too tired to make dinner.

Two cups rice (basmati or long grain)
2 cups Yogurt
Salt to taste
2 tbs mustard seeds
1 sliced green chilli
2 tbs finely sliced ginger
couple of curry leaves (optional, but it adds a lot of taste)
coriander leaves (garnish)

Prepare two cups of rice. Let it cool.
In a separate dish, mix yogurt and salt to taste. Set it aside.
In a frying pan, heat three tablespoons of oil.
Add mustard seeds and saute it until the seeds pop.
Add green chillis and sliced ginger to the oil. Saute until it's just soft enough but not quite browned.
Mix everything together.
Garnish with coriander leaves.

It's that easy!