Picnic Drumsticks

Chicken Ingredients:

1/3 cup LAND O LAKES® Butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks

Dip Ingredients:

1 medium (1 cup) cucumber, peeled, chopped
1 cup LAND O LAKES® Light Sour Cream
1 1/2 teaspoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dill weed

1. Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture.
2. Place drumsticks in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.
3. Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.

Makes 4 servings (1 1/3 cups dip).

TIP: Prepare chicken as directed above. Cool completely. Place chicken in resealable plastic food bag. Prepare dip; place into covered container. Place chicken and dip in cold picnic cooler when transporting. Serve cold chicken with dip.

Quick Dinner Ideas

Fast food can be great food. All it takes are fresh ingredients and great ideas. So without further delay, we present our favorite ideas for getting dinner on the table in minutes!
Delicious dinner is a cinch in 15 minutes..!!!Here are four ways to turn a basic ingredient - pasta, chicken, seafood or beef - into a satisfying meal in 15 minutes. Tack these ideas up on your refrigerator to remind yourself that a home-cooked dinner really can be simple.Try any one of four tasty below.(set the timer if you don't belive)

Pasta

Ingredients

• 3 chopped tomatoes
• 1 clove of garlic, minced
• 1/2 cup chopped fresh basil (or 2 teaspoons dried)
• 6 ounces skim mozzarella cheese, cubed
• 1/4 cup olive oil
• salt and pepper

Method

Drain the pasta and add the marinade while the pasta is still hot. Toss and serve. Approximate time: 15 minutes. If you have time, serve with a tossed green salad, or sliced cucumbers in rice vinegar dressing. Add orange or apple slices for dessert.

Salsa Chicken

Ingredients

• 3 tablespoons chicken broth
• 4 large garlic cloves, chopped
• 1 1/2 cups chopped onion
• 2 cups chopped broccoli florets and stems
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 pound boneless and skinless chicken breasts, cut into 1 inch chunks
• 6 plum tomatoes, peeled and diced
• 16 ounces drained canned kidney beans
• 1 cup salsa
• 1/4 cup chopped fresh cilantro
• salt
• freshly ground black pepper

Method

Heat a large skillet or Dutch oven over medium high heat. Add the broth, garlic, onion, and broccoli and saute for 3 minutes, or until the onion is soft. Add the bell peppers and saute for 2 more minutes. Add the remaining ingredients and cook the mixture over medium heat until it comes to a boil. Cover the pot and reduce the heat to a simmer. Cook for 5-8 minutes, or until the chicken is thoroughly cooked. Taste the mixture and add additional salt and pepper if desired. Approximate time: 15 minutes. Added benefit: very low in fat and cholesterol. Served with rice, pasta, or baked potatoes, this dish makes a full meal.

Mediterranean Scallops

For a special touch add a small amount of crumbled feta cheese and olives to the dish, but watch how much you use of these high fat items. Two teaspoons crumbled dried basil and 1 teaspoon crumbled dried oregano can be used instead of the fresh herbs.

Ingredients

• 1 tablespoon olive oil
• 4 minced garlic cloves
• 1/2 cup chopped onions
• 8 large plum tomatoes, peeled, seeded, and chopped
• juice and pulp of 2 lemons
• hot pepper sauce to taste
• 1 1/2 pounds sea scallops
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh oregano

Method

Heat the oil in a large skillet over medium heat. Saute the garlic and onion until soft. Add the tomatoes, lemon juice, lemon pulp, and hot pepper sauce. Saute for 2 minutes. Add the remaining ingredients and cook until the scallops are cooked through, about 4 minutes. Serve hot, with pasta and a green salad. Approximate time: 15 minutes.

Lean Ground Beef

Ingredients

• 1 pound lean ground beef
• 1 small onion chopped
• 1 tablespoon chili powder
• salt, pepper to taste
• 6 ounces of salsa (use store-bought in a can or jar for fast preparation)
• 8 flour tortillas
• shredded lettuce and cheddar cheese to taste

Method

Cook ground beef, with the onion, chili powder, salt and pepper for approximately 6 minutes. Drain off fat and add the salsa. Divide mixutre among the tortillas, top with lettuce and cheese; Roll and serve. Approximate time: 15 minutes. Add cherry tomatoes or tomato and cucumber slices to the plate; consider a cool melon or pineapple for dessert.

Sangria Granita

3 cups medium-bodied red wine

3 cups chardonnay wine

1 1/2 cups sugar

2 whole oranges, sliced

1 whole lemon, sliced

1 whole lime, sliced

1 tablespoon orange zest

1 tablespoon lime zest

1 tablespoon lemon zest

Combine the wines and the sugar in a large saucepan. Over medium heat, stir just until the sugar is dissolved, about 7 minutes. Remove from heat, add half of the sliced fruit and allow to cool to room temperature. Strain out the fruit slices and discard. Add the zest and chill in the refrigerator until cold.

Poor the mixture into a 9-x-13-inch pan (or any pan that will fit on your freezer shelf) and freeze. When almost frozen, scrape mixture with a fork to break up the ice. Refreeze for another 1 1/2 to 2 hours, scrape again with a fork and add the remaining fruit slices. Return to the freezer for an hour. Scoop the frozen sangria into a large pitcher and serve with wine glasses.

Fast Cherry Chocolate Ice Cream-Filled Cupcakes

12 chocolate cupcakes

2 pints cherry chocolate ice cream (or your favorite flavor)

1 pint chocolate frosting

Using a tablespoon or large melon baller, scoop out about a golf-ball-size portion of cake from the top of each cupcake. Soften the ice cream slightly and spoon a scoop into each cupcake cavity.

Place the frosting in a piping bag with a star tip and pipe the frosting over the tops of the cupcakes. Freeze for 1 hour. Can be made up to 4 hours in advance.

Sherbet Bombe

1 pint orange sherbet

1 pint raspberry sherbet

1 pint vanilla ice cream

1/2 cup fresh raspberries

4 mint sprigs

Slightly soften one of the sherbets. Evenly pack the sherbet onto the bottom and the sides of a 4-cup metal mixing bowl, creating a 1/3-inch-thick layer. Freeze for 1 hour. Soften the second sherbet and spread it against the frozen sherbet, creating an inner layer. Freeze again for about an hour. Fill the center with the vanilla ice cream and refreeze, covering the surface with plastic wrap. Can be made up to a week in advance.

To serve, loosen the edges of the mold with a knife. Dip the mold very briefly in hot water, then invert onto a serving plate. Cut into wedges. Garnish with raspberries and mint.

Café Latte Float

6 cups milk

3/4 cup sugar

3/4 cup brewed espresso, chilled

1 cup club soda

4 scoops coffee ice cream

1 cup whipped cream

In a large saucepan, combine the milk and the sugar and stir over medium heat until the sugar has dissolved. Remove from heat and cool. Place in the refrigerator until chilled, about 1 hour.

In 4 large coffee mugs or tall glasses, pour enough milk to fill two-thirds of the way. Slowly pour about 3 tablespoons of espresso into the first mug. Add 1/4 cup club soda, 1 scoop ice cream and a dollop of whipped cream. Repeat with the other 3 mugs.

RACK OF LAMP

Ingredients

1 tbsp butter

2 rack of lamp, cleaned (bone saved),

Seasoned with salt and pepper.

Tomato-rosemary sauce and steamed spinach, to serve

Method

Heat butter in a frying pan. Sear lamb and then place it in an ovenproof dish and roast for 15 minutes. Slice each rack into two. Serve with steamed spinach and a drizzle of tomato-rosemary sauce

EGGPLANT PARMIGIANA

Ingredients

1.2 kg eggplant, sliced into roundels

150 gms flour

1 liter tomato sauce

200 gms parmesan cheese

200 gms fresh basil leaves

300 gms mozzarella chess

Salt and pepper, to taste

Method

Dust eggplant with a mixture of flour and salt and deep-fry.
Drain on a kitchen towel and keep aside. in a cocotte, layer eggplant, tomato sauce, parmesan and basil. Sprinkle mozzarella cheese on top. Bake in a preheated oven at 220 degree Celsius for 5 minutes or till it begins to brown. Gratinate before serving.

CHOCOLATE RISOTTO

Ingredients

80 gms risotto

80 gms chocolate

30 gms custard powder

50 ml hot milk

30 gms sugar

4 strawberries, diced

2 drops strawberry

Method

Boil risotto and strain. Melt chocolate on low heat. Add risotto and cook for ten minutes.

mix milk, custard powder and sugar to make custard sauce. Add strawberry pieces and essence.

Arrange chocolate risotto in a plate and pour custard sauce over it. Garnish with fresh strawberry and serve

Sambhar(kerala dishes)

Ingredients Tur dal - 100gms Drumstick - 2 (medium sized) Brinjal - 1 Medium Onion - 2 (Cut into 6 pieces) Medium sized potato - 1 (peeled and cut into very small pieces) Sambar Masala - 3 tablespoons Coriander leaves - 1 table spoon (chopped)Curry leaves - 10 Dried red chilli - 2 Cut into pieces Salt To tste Tomatoes - 2 (medium sized cut into pieces) Tamarind - size of a lime soaked in 1/2 cup water Methi Seeds - 1/4 tablespoon Vegetable oil or Ghee - 2 table spoon Asafoetidia - 1 tablespoon Mustard Seeds - 1 teaspoon Preparation Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, la, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Drumstick Thoran

Ingredients

Drumstick (Muringakkai) 12
Onion - ½ cup cut into small pieces
Green chilli - 3 cut fine
Garlic - 4 pods
Coconut - ½ piece (grated)
Turmeric powder - ½ teaspoon
Jeera powder - One pinch
Oil - 2 table spoon
Mustard - ½ teaspoon
Curry leaves - One sprig
Salt to taste

Preparation

Cut drumstick lengthwise into two halves and take out the inside fleshy part with a spoon. Cut it into small pieces.

Mix it with green chilli, garlic, onion, grated coconut, jeera, turmeric, curry leaves and salt. Mix well and keep it for 30 seconds.

Heat oil in a separate pan, splutter mustard and put the mixture into it and mix with oil. Cover it with a lid and cook it using low flame for 6 minutes. When it is cooked stir well again for 2 minutes and remove from the flame.

Avial

Ingredients 1 kg mixed vegetables (Beans, string beans, drumsticks, yam, white cucumber, yellow pumpkin, raw banana, carrot etc.) 1-tablespoon turmeric powder 1-tablespoon red chilli powder 8 green chilli 250 gms. small onions (or 2 big onions) 1 grated coconut 1-teaspoon cumin powder (Jeera ) 1 lemon sized tamarind 1 stem curry leaves 250 gms. yogurt or curd Salt to taste. Preparation Wash 7 cut the vegetables to 3-4 cm length. Mix with turmeric powder, red chilli powder & add salt to taste. Add half a glass of water and put on fire, with low steam. Cover it with a lid. After 10 mins, mix well and cover it again.In the meantime, mix chilli, coconut, jeera and onion in a mixie (or any other grinder). Also make tamarind paste separately. After 20 mins or so, when the vegetable gets boiled, add the above mixture into the boiled vegetables. After mixing well add tamarind paste and 2 tablespoon of curd. Cook well until it gets thick with gravy. Heat oil and add curry leaves and pour the content into it. Your AVIAL is ready!!! Serve it hot with Rice/ Appam/ Chappathi.

Erissery

Ingredients Green plantains(banana) - cubed Turmeric powder - 1 teaspoon Cumin seeds - 1/2 teaspoon Chili powder - 1 teaspoon Urad dal - 1/4 teaspoon Mustard seeds - 1/4 teaspoon Coconut, grated - 1/2 cup Coconut for garnish - 3 tablespoon Black pepper - 1/4 teaspoon Curry leaves - a few Salt to taste Oil - 1 teaspoon Preparation Soak the cut plantains in warm water mixed with half-teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well, add with cumin seeds and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the coconut reserved for garnish and urad dal . Stir till browned. Add this mixture to the Erisserry and mix in the curry leaves. Erissery is ready to be served hot!!

Inchi Curry (Ginger)

Ingredients Ginger 50 gm Green chillies 2-3 Salt to taste Coconut oil 20-30 ml Mustard seed a pinch Red chillies 10-20 gm Fenugreek 2-3 gm Tamarind 10-15 gm Jaggeryor sugar 5-10 gm Curry leaves a few Preparation Peel and chop the ginger finely and soak in a little hot water. Chop the green chilies. Drain ginger. Put ginger, chilies, curry leaves, into a pan. Add a little water and salt. Cook over a slow fire till dry. Roast red chilies fenugreek seeds and powder fine. Soak tamarind in a little hot water. Heat oil in a pan. Add mustard seeds; when they crackle add cooked ginger mixture. Saut till the mixture turns brown. Remove from fire and add red chili and fenugreek powder. Add tamarind water. Return to fire. Add salt and Jaggery or Sugar and bring to boil. Simmer for a few minutes. Remove from fire. Good to Serve with Rice.

Parippu Curry

Ingredients Moong dal - 1 cup Turmeric powder - 1 teaspoon Cumin seeds, crushed - 1 teaspoon Curry leaves - a few Salt to taste Preparation Dry roast the moong dal on medium heat for ten minutes. Cook it with sufficient water and turmeric. Add to the boiling dal along with the curry leaves and salt. Serve with hot rice .Go well with Ghee

Kootu Curry

Ingredients

Chana Dal - cup (boiled)
Yam - cup (diced)
White Pumpkin - cup (diced)
Red chili Powder - 1 tsp
Turmeric Powder - tsp
Grated and fried Coconut - 2 cups
Grated Coconut - 1 cup
Jeera - 1 tsp
Mustard Seeds - 1 tsp
Few Curry Leaves
Jaggery - 1 piece
Coconut Oil - 1tbsp
Salt to taste

Preparation

Boil Yam, White Pumpkin, red Chili powder, Turmeric powder and Salt in a pan with 1 cup water. To this add the boiled Dal and Jaggery.

Next, make a paste of grated Coconut and Jeera. Add this paste to the above preparation. Boil this for 5-10 mins. Remove this pan from the flame once it boils.

In a frying pan fry the Mustard Seeds and Curry Leaves with Coconut Oil. Pour this over the curry. Add of the fried grated Coconut and use the remaining to garnish.

The Kootu Curry is now ready to be served hot.

Mambazha Pulusherry

Ingredients

Ripe Mango - 4(small) cut in to pieces
Turmeric Powder - tsp
Sugar - 3 tsp
Jeera - 1 tsp
Green Chili - 4 nos.
Grated Coconut - cup
Yogurt - cup
Mustard Seeds - 1 tsp
Few Curry Leaves
Methi Seeds - tsp
Dried Red Chili - 2 nos.
Oil - 1 tsp
Salt to taste

Method

Put Mango pieces in a vessel. Add Turmeric powder, Sugar and Salt, 1/ 2 glass water and bring to boil.

When the water evaporates (around hr in medium flame), pour the Coconut, Jeera and Green Chili paste.

After this boils pour the Yogurt into it. Make sure the Yogurt is lump free. Mix very well once the Yogurt is poured at a low flame. Wait till it boils on a low flame and then remove from flame.

In a pan fry Mustard Seeds, Methi Seeds, Red Chili and Curry Leaves. Pour this over the earlier prepared Curry and serve hot.

Brinjal Theeyal

Ingredients

Small Brinjal - 4 nos.
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - tsp
Small piecetamarind
Mustard Seeds - 1 tsp
Grated Coconut - cup
Methi Seeds - tsp
Onion - 2 medium
Few Curry Leaves
Coconut Oil - 2 tbsp
Salt to taste

Method

Cut the Brinjals into small cubes and boil it with salt.

In a pan fry the Methi Seeds and grated Coconut with tbsp Oil. Then make a paste of this.

In another pan add Oil, Mustard Seeds and Curry Leaves and saut.

Add Red Chili, Turmeric Powder and Coriander Powder to the above. To this add the boiled Brinjal and mix well

Next, pour the Tamarind water to this and then add Coconut paste.

Mix well till dry and serve hot.

Pineapple Pachari

Ingredients Pineapple - 1 cup (cut) Turmeric Powder - tsp Grated Coconut - 1 cup Yogurt - cup Sugar - 1 tsp Mustard Seeds - 2 tsp Green Chili - 6 nos. Dried Red Chili - 2 nos. Few Curry Leaves Coconut Oil - 1 tbsp Salt to taste Method Boil the Pineapple, Sugar, Turmeric Powder and Salt with cup water. Make a paste of grated Coconut, green Chili, Yogurt and 1 tsp Mustard Seeds.Add this to the above mixture and mix well. When it boils remove from flame and keep aside. In a pan fry Mustard Seeds, dried Red Chili and Curry Leaves. Pour this over the Curry and serve hot.

Kalan

Ingredients Green Banana - 2 nos. Grated Coconut - 2 cup Turmeric Powder - 1 tsp Green Chili - 6 nos. Black Pepper - 1 tsp Jeera - 1 tsp Sour Curd - 1 cup Mustard Seeds - 1 tsp Dried Red Chili - 2 nos. Few Curry Leaves Methi Seeds - tsp Coconut Oil - 3 tbsp Salt to taste Method Remove the skin of the Bananas and cut them into cubes. Boil this with Turmeric powder and Salt with 1 cup water. Pour 1 cup lump free Yogurt and mix for 10-15 mins without any gap. Make a paste of grated Coconut, green Chili, Jeera and black Pepper. Add this to the above mixture when it boils. In medium flame mix for 10mins. to make a thick gravy. When it boils remove from flame and keep aside. In a frying pan and the Coconut Oil and when hot fry the Mustard Seeds, dried red Chili, Methi Seeds and Curry Leaves. Pour this over the Curry and serve hot.

Lemon Pickle

Ingredients Curry Lemon - 1 no. Red Chili Powder - 1 tbsp Ginger - 1 tbsp (chopped) Green Chili - 3 nos. (chopped) Turmeric Powder - 1 tsp Mustard Seeds - 1 tsp Fried Methi Powder - tsp Asafoetida(Kayum powder) - tsp Coconut oil - 3 tbsp Salt to taste Method Cut the Curry Lemon into small pieces. Mix the Lemon, Red Chili powder, Ginger, green Chili, Turmeric powder and Salt with 2 tbsp of Coconut Oil. Mix them well. In a hot pan add 1 tbsp of Coconut Oil and put in the Mustard Seeds. When the Seeds begin to pop add the above mixture to it. Mix it well in the pan and remove from flame. To this add fried Methi powder and Asafoetida (kayum) and mix well.Lemon Curry is now ready to be served.

KERALA PAYASAM (vermicelli payasam)

Ingredients

1/2 cup fine vermicelli
2 tbsp. sago grains
1 cup water
1 litre milk
few drops saffron colour (optional)
1/2 cup sugar
1 tbsp. halved cashews
1 tbsp. raisins
2 tsp. ghee
1/2 tsp. cardamom powder
1-2 drops rose or kewra essence

Preparation

Heat ghee in a heavy pan, fry cashews, drain keep aside. Fry raisins lightly, drain keep aside. Add in vermicelli, stir and roast till light golden. Add sago, stir. Add water, bring to a boil. Allow to cook till water is almost absorbed. Loosen gently with spatula, add milk, bring to a boil. Add sugar, cardamom, fried dryfruit, essence, colour. Cook for 2-3 minutes, stir to keep from scalding.

Serve hot, or chilled as dessert.