Elizabeth's Chocolate Chip Cookie

3/4 cup sugar
3/4 cup brown sugar
1 cup butter (softened)
1 egg
2 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
couple of handful of oatmeal
1 pkg chocolate chip (liz usually only uses half a package

Heat oven to 375 degrees F. Mix sugars, butter and egg in a large bowl. Stir in flour, baking soda and salt. (Dough will be stiff). Stir in oatmeal (which Liz usually doesn't put oatmeal) and chocolate chips. Drop dough by rounded spoonfuls about 3 inches apart on an ungreased cookie sheet. Bake until light brown, about 8-10 minutes (11 minutes)(centers will be soft). Let cookies cool slightly, then remove from the cookie sheet. Makes about 48 cookies.

Jam TART

1 cup of pineapple = 1 cup of sugar
1 cinnamon stick
1 star anise
pinch of salt (1/2 tsp)

chop pineapple finely and strain the juice first
Don't over burn it


Pastry
4 oz of flour (1 cup)= 3 oz of butter (cold butter)
1 cup of flour=2tbsp of water

CILANTRO LIME BAKED SHRIMP

YIELD: ABOUT 4 SERVINGS

CILANTRO LIME BAKED SHRIMP

This Cilantro Lime Baked Shrimp recipe is crazy delicious, made with healthier ingredients, and comes together in less than 30 minutes.

PREP TIME: 10 MINS

COOK TIME: 15 MINS

TOTAL TIME: 25 MINS

INGREDIENTS:

• 2 lb. raw shrimp, peeled and deveined
• 3 cloves garlic, minced
• zest and juice of 1 lime
• 1/2 tsp. cumin
• salt and pepper
• 2 Tbsp. melted butter
• 1/4 cup Panko bread crumbs
• 1/4 cup chopped fresh cilantro
• (optional garnishes: additional lime slices and fresh cilantro)

DIRECTIONS:

Preheat oven to 425 degrees F.

In a medium bowl, add shrimp, garlic, lime zest and juice, cumin, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased 11x7-inch or 9x13-inch baking dish.

In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp.

Bake for 15-18 minutes, or until the shrimp are pink and no longer opaque. Remove and garnish with extra lime wedges or cilantro if desired.

Roasted Turkey with Herb Butter & Roasted Shallots

Roasted Turkey with Herb  Butter & Roasted Shallots

Print

From the kitchen of Cookin Canuck. Adapted from Bon Appetit Magazine.

Serves: Serves 10

Ingredients

• ¾ cup butter, softened
• 3 tbsp chopped fresh parsley
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh thyme
• ¾ tsp salt
• ½ tsp freshly ground black pepper
• 1 15-to-16 pound turkey
• Salt and pepper to season cavity
• 1¼ lb. shallots, peeled and cut in half through the root
• 1 carrot, unpeeled
• 1 large celery stalk, cut in half crosswise
• 1 medium onion, peeled and quartered
• 3 cups (approximately) chicken broth

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
3. Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey.
4. Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
5. Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
6. Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan.
7. Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 2 hours, basting it with ½ cup chicken broth every 30 minutes.
8. Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
9. Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
10. Remove the carrot, celery and onion from the cavity and discard.
11. Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy.

The recipe:
Preheat oven to 350 degrees F.

In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.

Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper.  Place the carrot, celery and onion quarters into the cavity of the turkey.  Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.

Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.

Place the turkey in the roasting pan, breast side up.  Scatter the shallots around the turkey, on the bottom of the roasting pan.  Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 1 1/2 hours, basting it with 1/2 cup chicken broth every 30 minutes.

Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.

The dark color of the drippings comes from the roasted shallots in the bottom of the pan. The flavor is unbelievably good.

Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving. Remove the carrot, celery and onion from the cavity and discard.

Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy

Kesari

1 cup of Suge (Soge) or sugi Flour
1/2 cup of sugar
Cashews as much as you want
Raisins, cranberries or whatever dried berries and the amount you want.
1/2 cup of milk
1/2 cup of water
Add water and milk as needed.
1/4 cup of ghee or butter (unsalted)
Yellow coloring
saffron flower

Typical family or pan (2 cups of suge flour)

1. Roast the cashews and fruits with ghee or butter
2. After golden brown, add suge flour. Roast the flour with added ghee
3. After it smells and roasted, add sugar and salt
4. Add milk and water
5. Let it cook, it needs to be watering so the flour can cook.

Mom's Cumin Beef Curry

Mom's Cumin Beef Curry





1. Usual ginger, garlic, onions and cinnamon stick. No star anise
2. Marinate the beef with salt and turmeric
3. Put the beef with the 1 potatoe and 1 tomato with number 1 in the pressure cooker.
4. Add cumin 1 small spoon and black pepper.
5. If you have lime, put the lime at the end or tamarind.

Tosai

Tosai

1 cup of urad dhal(white dhal)
3 cups of white rice
1 tsp of fenugreek ( venthiam)


Soak it for 2-3 hours.
Blend it with 1 tsp salt and 1/4 of yeast

Best to soak the night before and blended for breakfast.