Peshawari Chana

                                        Peshawari Chana

 Ingredients

1 cup of shrimp.

1 tablespoon grated lentils.

2 large cardamoms

A slice of cinnamon (125 mm / 1 inch)

.

2 digit tea bag

4 tablespoons oil.

1 cup chopped onion

1 teaspoon pomegranate pineapple. Beaten up

1 cup of tomatoes

1 tablespoon chopped ginger.

2 tablespoons chopped green chillies

1 teaspoon washed dry coriander.

Teaspoon of powdered pepper.

Teaspoon Punjabi hot spices.

1 teaspoon grated spices.

Salt custom flavor.

Bhaturas.

Step by Step Instructions

Wash crabs.

Wash grains.

Soak the cabbage and chana dal overnight.

Squeeze them.

Wash again and add 2 cups water to them. Big cardamom. cinnamon. 

Add the tea bags and cook in a pressure cooker to whistle.

Slow down the heat and cook for 20 minutes.

Remove the steam before opening the pressure lid

Filter and secure the liquid but discard the tea bags

Set aside the cooled liquid on one side.

Heat the oil in a pan.

Add the onions to the oil and fry until the onions become transparent.

Add crushed pomegranate and cook.

Meanwhile, stir constantly until the onions turn golden brown. tomato. Ginger. And add green chilies.

Roast them for 3 to 4 minutes. Sweaty gloves. Stirred red pepper. And add Punjabi hot spice.

Fry them until the tomatoes are ripe and the mixer oil is released.

Add selected seasoning

Also add the reserved liquid and a little salt if needed and mix gently.

Bake on low flame for 15 to 20 minutes until some liquid is dry.

Offer to eat hot with Bhaturas.

              Full preparation time                Cooking time

              25 minutes                              25 minutes  

SLOW COOKER LASAGNA

                               SLOW COOKER LASAGNA

INGREDIENTS

1 tablespoon olive oil

2 pounds sweet or hit bulk Italian Sausage

1 onion, chopped

2 jars (24 ounce) Chunky Garden Vegetable Pasta Sauce

1 cup water

3 cups ricotta cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

2 eggs, beaten

1 tablespoon dried basil

16 uncooked lasagna noodles

1 8 ounce package shredded Italian bend cheese

INSTRUCTIONS

1. Heat oil in large pot on medium-high heat. Add sausage; cook 8-10 minutes or until browned, breaking up large chunks with wooden spoon. Drain; return meat to pot. Add onions; cook 3-4 minutes or until softened. Stir in sauce and water; bring to a simmer. Remove pot from heat.

2. Combine ricotta, Parmesan, garlic, eggs and basil in medium bowl.

3. Spread 1 cup sauce mixture in a 6 or 7-quart slow cooker insert sprayed with nonstick spray. Top with 4 noodles, breaking noodles and overlapping to fit. Top with dollops of 1 cup ricotta mixture, 2 cups sauce mixture and 1/2 cup shredded cheese. Repeat layers 3 times.

4. Cook on LOW 4 hours or until noodles are tender and most liquid is absorbed. Remove insert from slow cooker. Let stand 10-15 minutes before cutting to serve.

Tips:

Substitute ground beef or turkey for the sausage. Or, for a meatless version, substitute 2 pounds sliced white or cremini mushrooms.

No need to turn on the oven to make this hearty lasagna. The extra liquid in the recipe allows the noodles to cook perfectly while the flavors blend.

               PREP TIME                                                    COOK TIME

               25 MINUTES                                                  4 HOURS

THREE-MEAT “INSTANT” BOLOGNESE

               THREE-MEAT “INSTANT” BOLOGNESE

INGREDIENTS

1 tablespoon olive oil

8 ounces bulk sweet Italian sausage

2 medium carrots, finely chopped

1 medium onion, finely chopped

2 stalks celery, finely chopped

3 cloves garlic, finely chopped

1/2 teaspoon each kosher salt and pepper

1 jar (24 ounces) flavored with only meat pasta sauce

1 pound ground beef chuck (80% lean)

1 pound of ground pork

1 cup grated Parmesan cheese

INSTRUCTIONS

1. Heat oil in an electric pressure cooker using SAT function over high heat. Add sausage; cook 5 minutes. Stir frequently until the meat is light pink. Add vegetables, garlic, salt, and pepper. Cook 2-3 minutes. Or until shared. Add sauce and ground beef. Break the meat into small pieces with a wooden spoon and cook for 1-2 minutes. Close and close the lid. Cook for 10 minutes. Using meat / stew or manual work.

2. When the timer is off, turn off the cooker. Let 10 minutes. , And then adjust the vent to release any remaining pressure manually.

3. Carefully unlock the lid. Squeeze and remove any excess fat on the surface of the sauce. Stir in the cheese. Serve with hot cooked pasta.

Tip:

To save enough prep time, Take advantage of pre-cut vegetables sold in the grocery store's production area.

                         PREP TIME                                         COOK TIME
                        10 MINUTES                                        15 MINUTES

THREE-MEAT 'INSTANT' BOLOGNESE

                 THREE-MEAT “INSTANT” BOLOGNESE 

INGREDIENTS

1 tablespoon olive oil

8 ounces bulk sweet Italian sausage

2 medium carrots, finely chopped

1 medium onion, finely chopped

2 stalks celery, finely chopped

3 cloves garlic, finely chopped

1/2 teaspoon each kosher salt and pepper

1 jar (24 ounces) flavored with only meat pasta sauce

1 pound ground beef chuck (80% lean)

1 pound of ground pork

1 cup grated Parmesan cheese

INSTRUCTIONS

1. Heat oil in an electric pressure cooker using SAT é function over high heat. Add sausage; cook 5 minutes. Stir frequently until the meat is light pink. Add vegetables, garlic, salt, and pepper. Cook 2-3 minutes. Or until shared. Add sauce and ground beef. Break the meat into small pieces with a wooden spoon and cook for 1-2 minutes. Close and close the lid. Cook for 10 minutes. Using meat / stew or manual work.

2. When the timer is off, turn off the cooker. Let 10 minutes. , And then adjust the vent to release any remaining pressure manually.

3. Carefully unlock the lid. Squeeze and remove any excess fat on the surface of the sauce. Stir in the cheese. Serve with hot cooked pasta.

Tip:
To save enough prep time, Take advantage of pre-cut vegetables sold in the grocery store's production area.

                       PREP TIME                                   COOK TIME
                       15 MINUTES                                10 MINUTES

ITALIAN ALFREDO BROCCOLI STRATA

                ITALIAN ALFREDO BROCCOLI STRATA

INGREDIENTS

1 loaf Italian bread (about 12 oz.) cut into 1-inch cubes

3 cups milk

6 eggs, slightly beaten

1 1/2 cups shredded Mozzarella cheese (about 6 oz.)

1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained

INSTRUCTIONS


1. Preheat oven to 350°F. Arrange bread cubes in greased 13 x 9-inch baking dish; set aside.

2. Combine remaining ingredients in large bowl with wire whisk; pour over bread. Let stand 1 hour or cover and refrigerate overnight.

3. Bake, uncovered, 45 minutes or until center is set.

Tip: For a meat variation, add 1 cup coarsely chopped cooked ham, 1 cup crumbled cooked sausage or 6 bacon slices, cooked and crumbled

                PREP TIME                                        COOK TIME
                10 MINUTES                                     45 MINUTES

HOME MADE PIZZA

                                  HOMEMADE PIZZA

INGREDIENTS

1 (10-in.) prebaked pizza crust

1 jar Pizza Sauce

1 cup cherry tomatoes, cut in half

1/2 small red onion, sliced

1/4 cup Ricotta cheese

1/8 cup Kalamata olive, cut in half

1/2 tsp. crushed chili peppers

INSTRUCTIONS

1. Preheat oven to 350°F. Arrange pizza crust on ungreased baking sheet. Spoon on sauce, then sprinkle with cheese and toppings.

2. Bake 15 minutes or until cheese is melted.

                 PREP TIME                                            COOK TIME

                10 MINUTES                                          15 MINUTES

ITALIAN RUSTIC BOWLS

                               ITALIAN RUSTIC BOWLS

INGREDIENTS

12 ounces whole grain routine pasta

1 teaspoon olive oil

1/4 teaspoon red pepper flakes

Half, small onion, 1

1 small red or yellow bell pepper, cut into 1 inch thin strips

1 small zucchini, cut into lengths, then cut into inch slices

1 jar Old World Traditional Sauce

3 cups lightly packed baby kale and spinach mix

3 1/2 cups cooked, chopped chicken

Oven multi-colored grape tomatoes, half

6 ounce mini fresh mozzarella balls

Finely chopped pepper, 13 peppers

INSTRUCTIONS

1. Direct the paste as given on the package, leave out the salt; keep warm.

2. Heat the oil and cayenne flakes in a medium non-stick skillet over medium-high heat.

Add the onion; cook 3-4 minutes. Or keep shaking frequently until soft.

Add pepper and zucchini; cook 3 minutes. Or until the vegetables are crisp.

3. Heat the sauce in the same pot over medium heat. Stir in the greens and cook until just chicken.

Stir in the cooked pasta. Divide the mixture into 6 serving bowls.

4. Top evenly with vegetable mixture and remaining ingredients.

Tips:

For a total mix, replace your favorite greens, such as chopped rapeseed, Swiss chard or spinach.

Bowl topping can vary depending on your family's tastes.

Other toppings that will work include: Marinated Quarter Artichoke Heart,

Sliced ​​olives, roasted black pepper strips, beef, garlic cloves,

Sliced ​​parmesan or mozzarella cheese and sliced ​​fresh basil.

For shortcuts, use the store-bought rotisserie chicken. The average size of chicken is about 3 cups.

              PREP TIME                                                   COOK TIME

              20 MINUTES                                                 15 MINUTES

Orthopam Recipes

                                      Orthopam Recipes

Ingredients

01- Suzy half cup

02-One quarter cup of plain flour

03-Salt Custom Flavor

04-A teaspoon of lemon juice

05-A quarter cup of tomato chopped

06-Coking oil four tablespoons

07-Basin two tablespoons

08-Half a cup of porridge

09-Sweet soda filled

10-Chopped onion is a number

11-Peppermint Chop Shop Spoon

Instructions Step by Step

01 Mix the semolina, basin, plain flour and jaggery in a bowl, 

then add a cup of water, 

make a thick mixture and cover it for fifteen to twenty minutes.

02 Then mix salt, lemon juice, soda and some water in it and mix well.

03 Heat a non-stick frying pan with a little coking oil 

and spread about a quarter cup of the mixture into the pan.

04 When it starts to cook a little, sprinkle onion, bell pepper, 

tomato, green chillies, green chillies, salt and salt and fry for two to three minutes.

05 Prepare all origins this way. Start warm with a custom sauce over evening tea.

Full preparation time            Cooking time                     For how many people

20 minutes                             35 minutes                                2 people

Shak shuka Recipe

                                  Shakshuka Recipe

                           Pakistan Recipes

                                                            Ingredients

01-  Tablespoon of vegetable oil

02-  Onions chopped

03 - Garlic gambling finely chopped double-digits

04 - Green chilies finely chopped two numbers

05 - Black peppers a teaspoon

06 - Salt Custom Flavor

07  -Tablespoons of tea

08  -Teaspoons of cayenne pepper

09  -Two cups of tomato pulp

10  -Bell pepper finely chopped

11 - For world decoration

12 - Eggs 4 digits

                                         Instructions Step by Step

01 Heat the oil in a pot, add the onion and fry it well.

02 Now add the garlic ghee in it and mix well.

03 Now add chopped green chilles  black pepper, salt, 

cumin and cilantro and mix well.

04 Now fry the tomato pulp in it and then let it simmer for 17 minutes.

05 Now add chopped cayenne pepper in it and mix well.

06 Now remove the mixture from the pot with the spoon and make a place for the eggs.

After the eggs have been broken, cover and keep them on the tails for 3 minutes.

Full preparation time                                               For how many people

20 minutes                                                                 2 people

                          Make And Enjoy

SHRIMP FRA DIAVOLO

INGREDIENTS

11 ounces uncooked linguine

2 tablespoons olive oil

2 large shallots, finely chopped

6 cloves garlic, finely chopped

2 teaspoons red pepper flakes

1 cup dry white wine

1-1/2 pound peeled And Distribution  large shrimp.

1 jar Old World Traditional Sauce

2 tablespoons salted butter

1/4 cup chopped fresh basil

         

                                                       INSTRUCTIONS

1. Cook pasta as directed on package; drain.

2. Meanwhile, heat oil in large skillet on medium-high heat. Add shallots,

 garlic and red pepper flakes. Cook and stir 1-2 min. or until garlic is golden.

 Add wine; bring to boil. Cook until liquid is reduced to about ¼ cup. Stir in shrimp and sauce;

 cover. Cook 3-4 min. or until shrimp are pink and cooked through.

3. Stir in butter. Add pasta and toss to coat. Top with basil just before serving.

Tips: Substitute 1-1/2 pounds cleaned mussels or clams for the shrimp. Cook, covered,

 3-4 min. or until shells are completely opened.  Discard any unopened shellfish.

• Attention

“Fra Diavolo” or “brother devil” gets its name from the spicy garlicky tomato sauce in this dish. 

Adjust the level of heat to your liking by increasing or decreasing the amount of red pepper flakes. 

Try substituting your favorite spicy ingredient, 

like sambal chile paste, sriracha sauce, chipotle peppers in adobo, 

chile de arbol or small red Thai chiles for the red pepper flakes.

TUSCAN-STYLE SAUSAGE SANDWICHES

             TUSCAN-STYLE SAUSAGE SANDWICHES

 INGREDIENTS

1 lb. hot Italian sausage links or sweet Italian sausage links, sliced.

1 small onion, sliced.

1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry.

1/2 cup sliced fresh mushrooms or drained canned sliced mushrooms.

1 jar RAGÚ® Old World Style® Traditional Sauce.

1 loaf (16 in.) Italian bread or French bread, cut into 4 pieces.

INSTRUCTIONS

1. In large nonstick skillet, brown sausage over medium-high heat. Stir in onion, 

spinach and mushrooms. Cook, stirring occasionally,

5 minutes or until sausage is done. Stir in sauce; heat through.

2. For each sandwich, split open each bread piece, 

and evenly spoon in sausage mixture. Sprinkle, 

if desired, with crushed red pepper flakes.

PREP TIME                             COOK TIME

17 MINUTES                           20 MINUTES

QUINOA PENNE WITH SAVORY TOMATO-BASIL SAUCE

SAVORY TOMATO-BASIL SAUCE WITH QUINOA PENNE

                    INGREDIENTS

12 ounces uncooked quinoa penne pasta (5 cups).

2 tablespoons olive oil.

1 large shallot, chopped.

4 cloves garlic, thinly sliced.
1/4 cup oil-packed sun dried tomatoes, drained, chopped.
1/2 teaspoon smoked paprika.
1 jar (24 ounces) RAGڮ Simply Chunky Marinara Pasta Sauce.
1-1/4 cups tightly-packed fresh basil leaves, chopped, divided

                   INSTRUCTIONS

1. Cook pasta as directed on package.

2. Meanwhile, heat oil in large skillet on medium heat.

Add shallots; cook 5-7 min. or until lightly browned stirring frequently.Add garlic, tomatoes and paprika; cook and stir 1 min. Stir in sauce and basil.

3. Drain pasta; add to sauce mixture. Mix well. Cook 1-2 min. until heated through.

Sprinkle with additional basil before serving.

Tips: Add 1 pound sliced, grilled chicken when stirring in the pasta,for extra protein

Grilled Chicken Parmesan

                       Grilled Chicken Parmesan

                 Ingredients

4 poultry breast cutlets
1/4 cup RAGÚ® Old World Style - Traditional sauce
1/2 cup sliced ​​mozzarella cheese
The taste of salt and pepper

                                                    NOODLES

2 zucchini

1/2 cup RAGÚ® Old World Style - Traditional sauce

                    Instructions