Corn Dogs from the Linwood Grill

Ingredients:

1/2 C. yellow corn meal, finely ground
1/2 C. all-purpose flour
1 T. sugar
1 t. dry mustard (optional)
1 t. baking powder
Pinch salt
1/2 C. milk
1 whole egg, lightly beaten
1 T. melted butter
6 skewers (8 inches each) or popsicle sticks
6 hot dogs
Vegetable oil, for deep frying

Making:

1. Mix the corn meal, flour, sugar, dry mustard, baking powder and salt together in a mixing bowl. Add the milk, beaten egg and melted butter. Mix until smooth.

2. Using the skewers or popsicle sticks, skewer the hot dogs vertically almost all the way through. Dip each dog in the batter, coating evenly. Be sure not to coat the sticks. (This works best if you pour the mixture into a tall glass).

3. Deep-fry in vegetable oil at 375 degrees for about 2 minutes until golden brown. Drain on paper towels, let cool for 1 minute and eat!

4. Makes 6 corn dogs.

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French Toast

Yardley Inn Peach Melba
French Toast

Ingredients
3 pounds fresh or frozen peaches (or 2 cans), sliced and drained
1/2 cup butter
1/2 cup honey or fructose
1/2 teaspoon almond extract
6 eggs
2 cups milk
french bread
nutmeg

Heat butter and sugar together till sugar dissolves and add almond extract. Pour into 9 x 13-inch baking dish. Cover with sliced peaches, then with thick slices of bread. Blend milk, eggs, and vanilla and pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or for at least 1/2 hour.

Bake uncovered, for 30 to 40 minutes at 350 degrees. Serve with Raspberry sauce and top with whipped cream and dust with nutmeg and sliced almonds.

Raspberry Sauce
One 12-ounce can Dole frozen Country Raspberry juice (undiluted)
3 Tablespoons cornstarch
2 cups fresh or frozen raspberries

Heat juice concentrate and cornstarch together until thickened, stirring constantly. Add raspberries.

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Lemon Sour Cream Pound Cake

Ingredients:

1 cup sweet butter
3 cups sugar, divided in half
Juice of 1 - 2 lemons
6 eggs, separated
1-1/2 tsp. cream of tartar
1-1/2 tsp. baking powder
4 cups sifted all-purpose flour
1 cup sour cream
1 tsp. baking soda
Garnish - Almond Slivers and Fresh Whole Dark Red Cherries

Procedure:

1. Preheat oven to 300 degrees.

2. Grease and flour a bundt cake pan.

3. Beat egg whites until still with peaks, add 1 teaspoon of the cream of tartar, blending well, then gradually add 1-1/2 cups of the sugar (1 Tablespoon at a time). Set aside.

4. Mix the sour cream with the soda and set aside.

5. Cream the butter, adding 1-1/2 cups of the sugar gradually, until light and fluffy. Beat the egg yolks into the mixture, one at a time, beating well after each addition. Add the lemon juice and mix well. Beat in the flour and baking powder, alternating with the sour cream mixture. Beat until well-blended.

6. Using a large spoon, gently blend in the beaten egg white mixture into the butter-sugar-flour mixture, stirring thoroughly, but carefully. Stir in the grated lemon rind.

7. Pour the batter evenly into the prepared pan. Place on the center rack of your oven and bake at 300 degrees until a straw inserted into the cake comes out clean, for about an hour and a half.

8. Remove the cake from the oven and let it rest for ten minutes on a rack, remaining in the pan.

9. Invert the pan and remove the cake from the pan onto the rack and continue to cool. May be dusted lightly with powdered sugar, if desired, no frosting is needed or required. For a beautiful garnish, sprinkle almond slivers around the base of the cake, and fill the center with wonderful fresh dark red cherries.

Servings: 8

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Chocolate Soufflé

The sound of making a soufflé may sound complicated... it's not and below is a simple recipe that every home cook will enjoy.

Chocolate Soufflé

Ingredients:

3 Tbl. all purpose flour
3 Tbl. unsalted butter
1 1/2 cups milk
12 oz bittersweet baking chocolate, coarsely chopped
1/2 cup brewed strong coffee
1 tsp. vanilla extract
1/2 cup granulated sugar
5 egg yolks
7 egg whites
Garnish - Fresh Strawberries

1. Preheat oven to 375º.

2. Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens.

3. Stir in chocolate and stir constantly until it's melted.

4. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly.

5. Butter a 2-2 1/2 quart soufflé or 8 individual ramekins.

6. In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen.

7. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish(es).

8. Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish.

9. Garnish with fresh Strawberry and serve immediately because the soufflé will deflate in less than two minutes.

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Navaratri Recipes

Navaratri Recipes

Festivals in India are incomplete without delicious food, and Navratri is no exception. Navratri is a long festival, which is celebrated continuously for nine days. Therefore, a variety of dishes are made and served during this festival. The Indian cuisines are famous for their wide variety. Special Navratri cuisine is a part of the multitude of culinary delights of the country. Since, in most of the communities, people observe fast during Navratri and eat only one meal a day at sunset, the Navratri meal has special courses and is strictly vegetarian. Even onion and garlic are not allowed, due to their foul smell. Specific ingredients and vegetables are used for preparing delicious recipes on Navratri. The choice of vegetables may vary from region to region. Spices are restricted to red chillies, turmeric and cumin seeds and only rock salt can be used. However, one can eat milk, curd, fruits and nuts. In our related section, we have given some of the recipes that you can try during Navratri. Great care has been taken to ensure that the ingredients being specified here are in consistency with the allowed spices for the fasts. Yet, as this also varies from region to region, special care should be taken from your side as well.

Aloo Pulao
India is a land of festivals and festivals are incomplete without mouth watering dishes. Navratri is one of the festivals celebrated with a variety of dishes. As some people keep fast on this nine days festival, there are specific recipes which are made only with the ingredients used in the fast.
Aloo Raita
Navratri is a festival that comprises of nine-days continuous fasting, so you need to take special care of your diet. You should include milk and milk products in your diet during the fasts. Curd is one of the best milk products you can have during this time. It is also believed that food is incomplete without curd.

Dal Stuffed Puri
In some communities, people undergo rigorous fasts during Navratri that lasts for all the nine days of the festival. The festival of Navratri culminates in Navami. On this day, Kanya Puja is performed. Nine young girls, representing the nine forms of Goddess Durga, are worshiped.

Gobhi Ke Sabzi
Bandh Gobhi (cauliflower) is a very famous vegetable and used in many dishes. You can cook it in various ways, by adding onion and garlic. However, since here we are specifically talking about the recipes for Navratri, we will not use onion and garlic, as they are not allowed during the festival.

Kaddu Ke Sabzi
Navratri is celebrated in a grand manner in places like Gujarat, Bengal, and other parts of North India. Apart from the puja, it also involves the observance of fast by devotees. Kaddu ki sabzi is one of the popular recipes prepared on Navratri. Liked by most of the people, it is perfect in case of Navratri fast.

Kele Ke Kofte
Navratri is one of the most important festivals of India. It is celebrated with a wide variety of special dishes, with each region having its own specialty. Navratri meals are strictly vegetarian, with no onion and garlic. People observe fast during Navratri and eat only one meal a day, at sunset, which is devoid of grains.

Kottu Pakora
Pakora is made with buckwheat flour, which can be consumed during Navratri fasts. It is one of the tasty and easy-to-prepare recipes, enjoyed even by those who do not observe fast. And those who keep fast for the full nine days of Navratri surely do enjoy this delectable recipe.

Saboodana Vadaa
Navratri is famous for the special cuisines prepared as a part of the food for fasting. Saboodana vadaa is one of the recipes prepared during the vrats. A special snack made on the occasion of Navratri, the vadaas are very crispy and crunchy and melt in your mouth.

Singhara Ke Burfi
Singhara flour is an ingredient that is commonly used for making dishes during Navratri fasts. You can prepare many mouth watering dishes with singhara flour, such as poori, pakori and burfi. Singhara burfi is a sweet dish that you can enjoy with other meals of Navratri.

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Non Veg Dish

Chicken Amravati
Necessary Items: Onion, peanuts and coconut shreds coat chicken strips in a South Indian style.
Serves 4-6
Preparation:
2 chicken breasts
5 onions (2 grated and 3 sliced)
½ cup curry leaves
5 tbsp Leonardo® Olive Pomace Oil
1½ tsp brown small rai (mustard seeds)
A small piece of fresh coconut (brown skin removed and grated finely (¼ cup))
2 tbsp roasted peanuts (split into halves 1¼ tsp tsp salt, or to taste )
3 tbsp lemon juice (juice of one large lemon)
A pinch of tandoori red colour, optional
4 tbsp tomato puree
Red Chilli Paste
4 dry Kashmiri red chillies (deseeded and soaked in warm water for 10 minutes)
1 piece ginger
1 tbsp cashews, 3 tbsp curd
2 tbsp dhania powder
2-3 laung (cloves), 6-7 saboot kali mirch (peppercorns)

Wash the chicken. Cut breasts into thick strips. Pressure cook with 1½ cups water and ½ tsp salt and 1 tbsp Leonardo® Olive Pomace Oil to give 1 whistle. Remove the cooker from heat. Keep aside.
Grate 2 onions. Cut the other 3 onions into halves. Then cut each half widthwise into semi- circles to get half rings or thin strips of onion.
Scrape brown skin of coconut and grate finely to get ¼ cup.
Drain the soaked red chillies. Add all other ingredients of the paste and grind to a smooth paste using a little water for grinding.
Heat 5 tbsp Leonardo® Olive Pomace Oil. Add rai. Let it splutter for a minute.
Add grated onions and curry leaves. Cook till onions turn light brown.
Add onion slices and cook for 3-4 minutes till soft.
Add peanuts and coconut and cook on low heat for 5 minutes till crisp. Keep the coconut spread out while cooking
Add tomato puree, cook for a minute.
Add chicken, reserving the stock, Add red chilli paste and stir fry 2-3 minuteAdd colour and salt.
Add 1 cup chicken stock. Boil. Cover and cook on low heat for 3-4 minutes, stirring occasionally.
Add lemon juice and mix well.
Serve hot.

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