INGREDIENTS:

4 slices bread
2 tablespoons olive oil
4 tablespoons basil pesto
1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick
1 large ripe tomato, room temperature, sliced 1/4 inch thick
salt and pepper to taste






PREPARATION:

Heat a non-stick pan over medium heat.
Brush the outside of each slice of bread with oil, spread the pesto on the inside, place the mozzarella on the pesto on of one slice of bread, top with the tomato, season with salt and pepper and finally top the other slice of bread pesto side in.
Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

INGREDIENTS:

For the dough:


2 teaspoons sugar
1 package active dry yeast
3 tablespoons extra-virgin olive oil, plus more for the bowl
3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
1 teaspoon fine salt
For the toppings:
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced corned beef

PREPARATION:

Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.

Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.


Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes.

INGREDIENTS:

1/4 cup butter or margarine
2 cups self-rising cornmeal
1/2 cup all-purpose flour
2 1/2 cups buttermilk
2 large eggs, lightly beaten 
1 cup cracklings*






PREPARATION:

Place butter in a 9-inch cast-iron skillet, and heat in a 425° oven 4 minutes.
Combine cornmeal and flour in a large bowl; make a well in center of mixture.
Stir together buttermilk, eggs, and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet.
Bake at 425° for 25 to 30 minutes or until golden brown.

INGREDIENTS:

Browned ground beef and process cheese capture the great taste of cheeseburgers in a slow-cooker sandwich filling.

1 1/2 pounds lean ground beef
1/2 teaspoon garlic pepper
1 package (8 ounces) pasteurized prepared cheese product loaf, diced (2 cups)
2 tablespoons milk
1 medium green bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
12 sandwich buns, split



PREPARATION:
1 Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2 Spray 3- to 4-quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.
3 Cover and cook on Low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.

Expert Tips

Ground turkey or pork instead of the ground beef is a nice change for these sandwiches.

These sandwiches are great for casual get-togethers or tailgating. Serve with chips and a tray of raw veggies and dip. Top off the meal with brownies.

Garlic pepper is a zesty blend of garlic powder and cracked pepper. Look for it with the other spices at your supermarket.

INGREDIENTS:

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt





PREPARATION:

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

INGREDIENTS:

1 lb. ground beef (I used 87% ground chuck)
1-1/4 cups elbow macaroni, uncooked
1/2 of one large onion, finely chopped
2-3 cloves of garlic, minced (Or use 1 tsp garlic powder)
Lawry's Seasoning Salt, add according to taste
black pepper, add according to taste
1/4 teaspoon red pepper flakes
1/2 teaspoon dried Italian seasoning
2 cups Hunts Spaghetti Sauce or Pasta Sauce (*See note)
dried parsley flakes, optional
Kraft Grated Parmesan Cheese, optional

PREPARATION:


In a large deep skillet, add the ground chuck, onion, and garlic. Season the beef mixture with the seasoned salt & black pepper. (While the beef mixture is browning, start cooking the macaroni.)

Once the beef mixture is done cooking, drain off any excess grease. Place the beef mixture back in the skillet, and then add the red pepper flakes, the Italian seasoning, and the pasta sauce; simmer over low heat while you finish cooking the macaroni; stirring the meat sauce frequently.

When the macaroni is done cooking, drain it, then add it to the meat sauce, and finishing heating it through. Once heated through; sprinkle on a bit of dried parsley flakes, if desired. Serve immediately, and top with a bit of grated parmesan cheese, if desired.

Yields: 4 servings

INGREDIENTS:

2 2/3 c. bow tie pasta (cook according to package)
1 tbsp. margarine
1 small onion, sliced thin
2 cloves garlic, crushed
1 mini sweet red pepper, diced
1 mini sweet yellow pepper, diced
1/2 c. heavy cream
1 1/2 c. milk
1/4 c. all-purpose flour
1 1/2 c. chicken broth
1/4 c. grated parmesan cheese, heaping
1/4 tsp. black pepper
1/4 tsp. season salt
1/4 tsp. dried parsley
2 c. fresh spinach, rinsed, dried, and chopped
1 c. cooked ham, cubed or sliced
1 Roma tomato, seeded and diced
3/4 c. mozzarella cheese

PREPARATION:

In a large skillet, add margarine, onion, red and yellow peppers, and garlic. Cook until vegetables are soft and tender. Add flour, milk and chicken broth; cook until it thickens – stirring often. Stir in parmesan cheese, pepper, season salt, and parsley. Remove from heat and add ham, spinach, and pasta; mix thoroughly. Pour into a 2 quart casserole dish that has been coated with non-stick cooking spray. Top with tomato and mozzarella cheese.

Bake uncovered for 22-25 minutes. Remove from oven and allow to cool 5 minutes before serving

INGREDIENTS:

Serves 6

2 cups milk, 2% or higher
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
1 egg
1 egg yolk
2 tablespoons butter
2-3 large bananas, sliced into 1/8″ slices
50 vanilla wafers
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

PREPARATION:


Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.

In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling.

Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted. Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly.

In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.

Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies.

Enjoy!

INGREDIENTS:
1/2 cup jalapeno peppers, stems & seeds removed
1 large red bell pepper, stem & seeds removed
2 cups cider vinegar
1 1/2 cup dried apricots, chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food coloring (optional)


PREPARATION:

Put jalapenos, bell pepper, and vinegar in blender. Puree 'til coarsely ground and small chunks remain.

Combine apricots, sugar, and jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).

Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)

INGREDIENTS:

3 cups water
2 family-size tea bags
3/4 cup sugar
7 cups cold water 


PREPARATION:

1. Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
2. Discard tea bags. Add sugar, stirring until dissolved. Pour into a 1-gal. container, and add 7 cups cold water. Serve over ice.

INGREDIENTS:
 1 quart plus 1 cup milk
1/2 cup cornmeal
1 cup molasses
1 cup sugar
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
2 tablespoon butter
ice-cream (optional)

 PREPARATION:
 
Bring a quart of milk to its boiling point but do not go into rapid boil. Combine the cornmeal with 1/2 cup cold milk and add this to the hot milk stirring very well! In a baking dish blend together molasses, sugar, eggs, salt, cinnamon, ginger, butter and remaining 1/2 cup of milk. Add the cornmeal mixture to the baking dish spreading out evenly. Bake for 3 hours at 300 degrees F. Serve while hot and with ice cream on the side.

INGREDIENTS:

2lbs stew meat (or cubed beef)
1 (20 oz) can mild red enchilada sauce
2 beef bouillon cubes
½ can refried beans
5-7 large flour tortillas (warmed)
1 ½ cups shredded cheddar cheese


PREPARATION:



Add cubed beef, beef bouillon cubes, and enchilada sauce into a crock pot. Cover and cook on low for 7-8 hours. Heat up refried beans in a microwave safe dish or in a small saucepan on the stove top.

Preheat the oven to 375 degrees. Lightly grease a 9×13 inch baking dish. Lay out a flour tortilla onto a flat surface. Place a thin layer of refried beans into the center of the tortilla, add about ½ cup of the meat mixture onto the burrito with a slotted spoon (make sure to drain most of the liquid).

Fold the sides of the burrito in, then roll from the other sides until you have a package formed. Place the burrito seam side down into the casserole dish. Spoon some of the remaining enchilada sauce in the crock pot over the burrito and top with shredded cheddar cheese. Repeat until all of the burritos are rolled and in the casserole dish.

Place into the oven and bake at 375 degrees for 15-20 minutes or until the cheese has melted. You can also place the burritos onto microwave safe plates, and microwave for about 30 seconds until the cheese has melted.
(Makes 5 Servings)

INGREDIENTS:

2 cups chicken breast meat - chopped into cubes - fast fry until meat is not pink -
3/4 cup chopped onion
2 tablespoons olive oil
* Optional - sliced black olives
1 (15 ounce) cans green enchilada sauce, divided
3 ounces cream cheese, cut into small cubes
1 teaspoon cumin
2 cups grated Mexican blend cheese, divided
8 flour tortillas


PREPARATION:

Sauté onion in olive oil until tender; add cooked chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
Bake at 350 degreesF (180C) for 15-20 minutes until cheese is melted and enchiladas are heated through.
 

INGREDIENTS:

1/4 cup butter, softened
1 cup sugar
2 eggs, separated
1 1/2 cups cooked mashed sweet potatoes
3/4 cup evaporated milk or half-and-half
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 unbaked 9in pastry shell
Whipped Cream









PREPARATION:

Preheat oven to 350* F. Cream butter with electric mixer; gradually add 3/4 cup sugar, beating well. Beat in egg yolks. Stir in sweet potatoes and next 5 ingredients. Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into sweet potato mixture. Pour into pastry shell and bake for 40 to 45 minutes or until set. Cool; top with dollops of whipped cream Yields one 9 inch pie.

 

t’s been almost three years since I first blogged about this DIY face mask, courtesy of now-Martha Stewart Wedding accessories editor Melissa Colgan. To this day it remains our most-visited and most-pinned post. There’s a lot to love about a treatment that calls for just two ingredients, costs less than 50 cents to make, and banishes oil and blackheads in 20 minutes. The baking soda exfoliates and fights acne while the acid in the orange juice tightens pores and the Vitamin C brightens (you can use a different type of citrus juice but you won’t get quite the same effect).

Use 1-2 times/week depending on skin’s sensitivity.

1. Mix 1 tsp. real orange juice with 1 T. baking soda.
2. Spread a thin layer on face, neck and décolletage.
3. Leave on for 20 minutes.
4. Dampen finger tips and scrub mask in circular motions for extra exfoliation. Rinse.
5. Follow with a gentle toner and moisturizer.

NOTES:
The mask will tingle and itch a little so it’s good too have a distraction—paint your nails, watch TV, but whatever you do, don’t talk. As the paste dries, any facial movements will cause it to flake off. Your skin may be pink afterwards, but that will dissipate.

INGREDIENTS:

1 tablespoon olive oil
1 clove fresh minced garlic or 1
teaspoon bottled
1 small onion, chopped
1 large green bell pepper, cut
4 eggs, slightly beaten
Salt and pepper to taste
Salsa (optional)











PREPARATION:
 
Heat oil in a wok or large skillet. Add garlic, onion and green pepper. Stir fry until pepper is tender. Add eggs, saltt and pepper, keep stirring with wooden spoon until eggs reach desired consistency.
Serve immediately with salsa, if
desired.

 

INGREDIENTS:

 1 beaten egg
1/4 cup skim milk
1/4 cup fine dry bread crumbs
1/4 cup snipped fresh parsley
3 tablespoons finely chopped onion
4 teaspoons sesame seeds, toasted
1 clove garlic, minced
1/4 teaspoon dried mint, crushed
1/4 teaspoon salt
3/4 pound lean ground beef or lamb
Nonstick spray coating
2 large pita bread rounds, halved
1/2 cup shredded lettuce
1 medium tomato, chopped
1 cup plain low-fat yogurt

PREPARATION:


 
1. In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.

2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).

3. With a slotted spoon remove meatballs from skillet and drain on paper towels.

4. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.

5. Make Ahead Tip: Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.

INGREDIENTS:

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves 
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime




PREPARATION:

Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

 

Its been just two days when I posted Kurta Eid collection and now its time for some more new designs of kurtas... and the reason is very simple, most of the girls are interesting in having stylish kurtas even on the Eid, so due to increasing demands of kurta designs wea re publishing some more kurta styles for girls!!

HEALTHY TIP:


Cleanse Gently
Washing the face twice per day to remove excess oil is a great way to remove dirt, oil, makeup or other items that may have accumulated on your face per day. However, it's important to cleanse the right way--not too harshly, according to LovetoKnow.com. This means washing your face with tepid to warm--not boiling--water to avoid stripping the skin of healthy, natural oils. Utilizing a gentle soap also is preferred, even if you have very oily skin. This type of cleanser is typically all that is necessary to remove the oil and dirt from the day without stripping the skin of needed oils. 
You should not utilize a cloth that is highly abrasive, as it can create scratches on the skin that can actually aggravate the skin and cause it to produce even more oil. Instead, you should use a non-abrasive cloth to gently exfoliate and dry the skin following cleansing--do not rub vigorously.

Utilize a Drying Product
Drying products help to reduce the amount of oil that resides on the skin, which can help to take away the shiny look that you may find unappealing. A variety of oil-control products exist and the best product to choose is the one that you will continuously use. For example, if you are often on the go, carrying a small box of oil-blotting papers can help to absorb oil when you need a quick fix, according to Real Simple. Both Proactiv and Clean and Clear make oil blotting papers. These can be used on a bare face or with makeup. 

If you prefer to apply a product once in the morning, a variety of gels or primers exist that can reduce oil on the skin. The products work to trap and soak in oil to keep makeup in place, according to Real Simple.

Use an Astringent
Astringents are liquids that are applied to a cotton ball or pad and then to the skin. When gently swept over the skin, astringents help to tighten the pores and remove soap residue, according to LovetoKnow.com. You should avoid very drying astringents, such as those that contain alcohol, in favor of those with acetone or witch hazel