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SPICY
SCRAMBLED EGGS |
INSTRUCTIONS:
Beat three eggs in a bowl. Add a pinch of salt and one tablespoon
water to the eggs. Mix well and set aside. Add one
tablespoon of oil to a frying pan. Warm the oil on medium flame
and add three tablespoons of Biryani Sauce. Grill the sauce with
oil for about two minutes. Add eggs and stir gently to make spice
scrambled eggs.
TIPS:
You may add your choice of vegetables such as bell peppers, mushrooms,
green onions or black olives. To make spicy omelettes, follow the
same procedure as above then pour the eggs on top of the Biryani
Sauce. Either flip or fold the omelette.
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SAUTEED
CHICKEN LIVERS
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INSTRUCTIONS:
Add two tablespoons of oil to a fry pan. Warm the oil to medium
high heat. Wash and drain one pound chicken livers and grill them
in oil. Sprinkle two teaspoons of the Instant Kabob Mix.
Continue to grill the chicken livers stirring gently until they are
done. Add salt to taste.
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GRILLED
CHICKEN TENDERS
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INSTRUCTIONS:
Marinate 8 ounces of chicken tenders in 4
ounces of Tandoori Sauce and set it aside in a refrigerator for 30
minutes. Add two tablespoons of oil in a fry pan and heat it on
medium flame until hot. Add the marinated chicken tenders to the
hot oil and grill them for 3-5 minutes or until cooked. Sprinkle
one teaspoon of Instant Kabob Mix on the chicken. Stir and cook
for another minute and serve. TIPS:
You may sprinkle lemon or lemon juice to taste.
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SPROUTED
MUNG BEAN AND POTATO SALAD
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INSTRUCTIONS:
Soak 4 ounces of green mung beans in water for 10-12 hours. Drain
the water and fold the beans into a clean damp towel. Set it aside
in a warm place in your kitchen. In about 2 to 3 days the beans
will sprout. Keep the sprouted beans in a refrigerator and use
them to top any salad or meal. To make mung bean potato salad,
boil a large potato, peel and dice into small pieces. Take 8
ounces of plain yogurt, add two tablespoons or Tandoori Sauce, two
tablespoons of Instant Kabob Mix and mix well. For a sweeter taste
you may add sugar. Mix the sprouted mung beans and the diced
potato. Pour the yogurt dressing and toss gently.
TIPS:
Enjoy this low fat high protein salad. You may want to top your
salad with a choice of diced fruit such as apricot, strawberry or apple.
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TANDOORI
CHICKEN CHARBROILED
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INSTRUCTIONS:
Remove skin from your choices of chicken pieces. With a knife make a
few cuts on the chicken. Marinate 2 pounds of skinned chicken in 8
ounces of Tandoori Sauce and place it in the refrigerator for 4 to 6
hours. Light up your charcoal grill and grill the pieces of marinated
chicken turning frequently until done. For more tender chicken place
the charbroiled chicken in a pan and cover it with foil. Place the pan
in an oven and bake for 30 minutes at 350°F.
Enjoy the chicken with rice, bread or salad.
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YOGURT
AND CUCUMBER SALAD
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INSTRUCTIONS:
Peel and dice one large cucumber, dice a medium tomato and set it
aside. Add 3 tablespoons of Tandoori Sauce to 8 ounces of plain
yogurt and mix well. Add the diced cucumber and tomatoes to the
yogurt mix and fold in. Enjoy your salad.
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MOUTHWATERING
ROAST CHICKEN DELIGHT
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INSTRUCTIONS:
Place your choice of chicken pieces with skin in a pan. Shake a bottle
of Roast-It Sauce and add 8 ounces of the sauce to 2 pounds of chicken.
Cover the pan tightly with foil and let the chicken marinate in the
refrigerator for a couple of hours. Preheat your oven to 400
°F
and bake the chicken for one and a half hours or until done. The pan
should be tightly covered with foil during the baking. Enjoy the roast
chicken pieces as an entrée, make sandwiches of your choices, use them
for salad topping or stuffing for your omelettes.
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GRILLED
SALMON STEAKS
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Marinate a couple salmon
steaks with 4 ounces of Biryani Sauce and set it aside for 30
minutes. Add two tablespoons of shortening to a skillet and warm
it on medium for a couple of minutes or until hot. Grill the
marinated steaks from both sides until done. For more tender
steaks, cover the skillet with foil while you grill. The steaks
will become light brown as they cook.
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STIRFRY
VEGGIE ROLL
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INSTRUCTIONS:
Make your favourite pancake batter and
set it aside. Finely chop your choice of vegetables. Sprinkle two
teaspoons of Instant Kabab Mix per 8 ounces of chopped vegetables. Toss
the Kabab Mix with the vegetables and set it aside. Add two tablespoons
of shortening to a skillet and heat it on a medium flame until hot. Add
vegetables and grill them to taste. Make a thin pancake crepe. Add
grilled vegetables after the pancake is cooked and either fold it over
or roll it. Top the veggie roll with sour cream and sprinkle a dash of
the Instant Kabob Mix. Absolutely delicious.
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NUTRITIOUS
YOGURT SALAD
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INSTRUCTIONS:
Dice
or chop your choice of vegetables such as squash, zucchini, cucumbers,
carrots, mushrooms, black olives, broccoli, cauliflower etc. Wash and
set aside. Add 4 tablespoons of Roast-It Sauce to 8 ounces of plain
Dannon yogurt. Mix the sauce with yogurt and add 8 ounces of diced
vegetables. Mix the vegetables with the yogurt sauce. Add salt and
pepper to taste. Your salad is ready to eat. For a sweeter taste, you
may add raisins or sugar.
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CURRIED
LENTILS
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INSTRUCTIONS:
Wash and drain one pound of lentils. Soak
them in two cups of hot water for one hour. Add one large tablespoon of
cooking oil to a pan. Shake one bottle of Curry Sauce and add to the oil
in the pan. Simmer the oil and the sauce for 2 minutes on low flame. Add
the washed and drained lentils to the sauce and simmer the sauce and the
lentils for 3 minutes. Add one cup of cold tap water and simmer
the lentils on low flame until they are cooked or all the water is gone.
Add a little more water if the lentils are not cooked and simmer again
until the water is gone.
TIPS:
Enjoy the curried lentils as an entree on a bed of rice or pasta...make
a sandwich... top your salads... use them as a snack with your chips.
Extremely delicious.
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AMAZING
VEGETARIAN DIPS
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INSTRUCTIONS:
Use the Curried Lentils recipe and cook a
batch of either Curried Lentils or Garbanzo or Mung Beans or Black-Eyed
Peas or Red Beans or Pinto Beans. Grind the cooked beans in a blender.
Your dip is ready to use. Add your choice of salsa and enjoy with chips
or bread. Having a Dip Party? 7 varieties are yours to serve. Make
Dip Burritos or top your rice with variety of dips and enjoy. Excellent
topping for baked potatoes.
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