foodie

[nawrocki]

im new... and love to cook.. im looking for a recipe for a recipe from kruise and muer ... for cheese tortellini with chicken and tomato cream sauce

[Kitchen Witch]

I don't have their recipe but I have a recipe for tomato cream sauce if you would like to try it -

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter

In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

[Kitchen Witch]

I also have a recipe for chicken and tortellini in CREAM sauce -

2 chicken breasts
3 carrots, sliced
1/2 sm. cauliflower
1 c. broccoli florets
1 c. chicken broth
1/8 c. butter
1/2 tsp. minced garlic
1/2 tsp. Italian seasoning
1/8 tsp. pepper
1/4 tsp. salt
1/2 pt. heavy cream
1 c. Parmesan cheese
1 (16 oz.) pkg. frozen cheese filled tortellini

Boil chicken breast. Cut up chicken. Put tortellini, vegetables, butter, chicken, salt, pepper, garlic and Italian seasoning into the boiling broth. Cover and boil for 10 minutes. Reduce heat and add heavy cream and Parmesan cheese. Let simmer for 5-10 minutes.

[Karen recipe]

Bread pakoda

Bread pakora is a snack recipe that most of the times is included in breakfast. It is made from bread and gram flour with a stuffing of potatoes. It is easy to make when time is less and guest arrives unexpectedly. Taste Delicious it is very much street food in mumbai and indian street.


Ingredients:

6 Bread slices (white or brown) I have used white here
1 1/2 cup Gram flour (besan)
1/2 tsp Carom seeds (ajwain)
1/4 tsp Asafetida (hing)
1/4 tsp Baking soda
Oil for deep frying
For stuffing:

1/2 cup Cottage cheese (paneer), grated
2 big Potatoes, boiled
1/2 tsp Cumin seeds
1/4 tsp Red chilly powder
2-3 Green chillies, chopped
1 tbsp Coriander leaves, finely chopped
2-3 tsp Vegetable oil


Method:

Mash the potatoes and heat 2-3 tsp oil in a frying pan.
dd cumin seeds and when they start spluttering add green chillies.
Now add red chilly powder, salt and mashed potatoes.
Fry for a minute then add chopped coriander leaves and garam masala.
Mix thoroughly and switch off the burner.
Add grated paneer and keep aside this mixture.
Remove the crusts from breads and cut very gently into two triangles.
Make a batter of besan with ajwain , chilly powder, salt, baking soda and add little water at a time to make a smooth batter. The consistency of the batter should be neither thick nor thin.
Now take a piece of triangle and apply the potato filling and cover it with another slice of bread.
Press it lightly so that both the bread pieces are stick to the inner stuffing.
Heat oil in deep frying pan.
Dip this triangle in gram flour batter in a manner so that it is evenly coated.
Slide in hot oil and deep fry on medium flame till they are crisp and golden in color.
Place the bread pakoras on a paper towel.
Serve hot and crispy pakoras with green coriander chutney.

live to eat not eat to live