Apple Pie with Raisin Relish Recipe

   Ingredients
  For apple pie filling
100 gm butter
4 medium apple
1/3 tsp cinnamon
15 -20 gm sugar
For pie cover:
100 gm flour
100 gm icing sugar
100 gm butter
50 ml water
  For raisin chutney
1 Tbsp whole mix spices
100 gm raisin
30 gm sugar
20 ml lemon Juice
20 ml orange Juice

   For Apple pie filling
1. Peel the apples, in a sauce pan, moist the apples with 100 gm of butter and add 1/3 tsp Cinnamon and 15-20 gms sugar, cook it till it becomes thick.
2. Fill the pie shell with the apple mixture.
   For Pie cover
1. Prepare the pie dough, mix 100 gm flour, 100 gm butter, 100 gm icing sugar till it becomes crumbly add 50 ml water into it to form smooth dough.
2. Divide the dough in two equal pieces. Refrigerate for 1/2 a hr. Roll half of the dough 1/8 inch thick and line the pie pan. Reserve the other half wrapped tightly under refrigeration.
3. Roll out the remaining dough 1/8 inch thick and place it over the filling. Crimp the edges to seal, cutting several vents in the top of the pie. Bake at 180 C, about 45 minutes to 1 hour.
4. Cool to room temperature before serving.
   For Raisin chutney
1. Cook 100 gm raisins, 30 gm sugar, 20 ml lemon juice, 20 ml orange juice and whole spice together on slow fire till it becomes soft.
2. Serve with hot apple pie.

Konkani Grilled Fish Recipe

   Ingredients
1/2 onion julienned
spring onions
1/2 tsp coriander seeds
1/2 grated coconut
1/2 tsp turmeric powder
1 tsp red chilli
1 tomato sliced
sprigs of dill leaves
cloves
1/2 tsp fennel
cassia bark
1 lemon squeezed
1/2 inch ginger bashed
2 green chilli
salt to flavor
5 garlic cloves chopped
3 cloves
1/2 tsp cumin
1/2 tsp black pepper
handful of coriander leaves
tiny bit of cassia bark (cinnamon)
2 Tbsp tamarind extract
1 Tbsp extra virgin olive oil
fill of sea bass
1/2 cup water
1/2 radish sliced
1/2 onion sliced
2 Tbsp butter
for orange segments salad
8 orange segments
handful of finely chopped dill leaves
1 lemon squeezed
1 tsp black pepper
1 tsp honey
salt to flavor

   1. Heat up a pan and add onion, ginger, garlic, green chillies, dill leaves and coriander leaves.
   2. Dry roast them.
   3. Add cloves, cumin, fennel, black pepper, coriander seeds, grated coconut, turmeric powder, red chilli, salt and cassias bark and grind them.
   4. Now add few sprigs of coriander leaves, few sprigs of dill leaves, tamarind extract, lemon juice, extra virgin olive oil and water.
   5. Then grind all of the masala together.
   6. Pre heat the griller at 200 degree.
   7. Take the fill of sea bass and rub some olive oil on both sides.
   8. Spread out 3 Tbsp of Konkani masala and little pinch of salt.
   9. Spread 1 1/2 Tbsp of Konkani masala on the baking dish.
   10. Add a layer of radish onion, tomato, some sprigs of dill leaves, butter and lemon juice.
   11. Over this place the masala fish and put the baking dish in the oven.
   12. For orange segments salad
   13. In a bowl, add orange segments, dill leaves, lemon juice, black pepper, salt and honey. Then mix it.
   14. When the fish is cooked, add lemon juice and a layer of orange segments salad.

Perfect Crab Stuffed Mushrooms

   Ingredients
2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
1/2 cup dry bread crumbs
1/4 cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
1/2 cup butter, melted
1 1/2 pounds fresh button mushrooms, stems removed
1/2 cup shredded Monterey Jack cheese
1/4 cup dry white wine

   1. Preheat oven to 400 degrees F (200 degrees C).
   2. Melt 2 tablespoons butter in a skillet, cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice and dill weed until well mixed.
   3. Pour 1/2 cup melted butter in a 9x13-inch baking dish, turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
   4. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Artichoke Bruschetta

    Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise 1 French baguette, cut into
1/3 inch thick slices

   1. Preheat the broiler.
   2. In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
   3. Broil in the preheated oven 2 minutes or until toppings are bubbly and lightly browned.

Slow Cooker Beef Tips

   INGREDIENTS
1/2 pound sliced baby portobello mushrooms
1 small onion, halved and sliced
1 beef top sirloin steak (1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/3 cup dry red wine or beef broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
hot cooked mashed potatoes

   1. Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat, brown meat in batches, adding additional oil as needed. Transfer meat to slow cooker.
   2. Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce, pour over meat. Cook, covered on low 6-8 hours or until meat is tender.
   3. In a small bowl, mix cornstarch and cold water until smooth, gradually stir into slow cooker. Cook, covered on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.

Ginger Halibut Brussels Sprouts

   INGREDIENTS
4 teaspoons lemon juice
4 halibut fillets (4 to 6 ounces each)
1 teaspoon minced fresh gingerroot
1/4 to 3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/2 cup water
10 ounces (about 2-1/2 cups) fresh Brussels sprouts, halved
Crushed red pepper flakes
1 tablespoon canola oil
5 garlic cloves, sliced lengthwise
2 tablespoons sesame oil
2 tablespoons soy sauce
Lemon slices

   1. Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepper.
   2. Place fish on an oiled grill rack, skin side down. Grill, covered, over medium heat (or broil 6 in. from heat) until fish just begins to flake easily with a fork, 6-8 minutes.
   3. In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes and if desired, remaining salt. Cook, covered, until tender, 5-7 minutes. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic, cook until golden brown. Drain on paper towels.
   4. Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts, sprinkle with fried garlic. If desired, serve with lemon slices.

Roasted Vegetables

   Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

   1. Preheat oven to 475 degrees F (245 degrees C).
   2. In a large bowl, combine the squash, red bell peppers, sweet potato and Yukon Gold potatoes. Separate the red onion quarters into pieces and add them to the mixture.
   3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
   4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.

Chicken Fried Steak Fingers Creole Mustard Sauce

    Ingredients
 Creole Mustard Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup Creole mustard or you can use any whole grain mustard
1 tablespoon honey
1/8 teaspoon cayenne pepper
 Steak Fingers
1 1/2 pounds cube steak
salt and pepper
1/2 cup flour
2 eggs, lightly beaten
1/3 cup milk
1 teaspoon Worcestershire sauce
1/2 cup flour
1/2 sleeve Saltine crackers, finely crushed
2 teaspoons Cajun seasoning
1/2 teaspoon black pepper
vegetable oil

   1. Make Creole mustard sauce. In a small bowl, mix together all ingredients. Refrigerate until needed.
   2. Cut cube steak into 1-inch fingers, Season lightly with salt and pepper.
   3. Place 1/2 cup flour on a plate.
   4. Whisk together eggs, milk, and Worcestershire sauce in a medium bowl.
   5. On another plate, combine 1/2 cup flour, saltine crumbs, Cajun seasoning and pepper.
   6. Pour about 2 inches of Vegetable oil in a Dutch oven and heat to 375 degrees.
   7. Dredge steak pieces in flour, shaking off excess.
   8. Dip in egg mixture and then coat with flour/saltine mixture.
   9. Fry steak fingers, working in 2 batches, until brown on both sides and cooked through (about 6-8 minutes).
   10. Place on wire rack to drain.

Blueberry Brown Sugar Pancakes With Maple Glaze

   Ingredients
1 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 1/4 cups milk
1 large egg
1 tablespoon honey
1 tablespoon brown sugar
1/4 teaspoon salt
1 cup blueberries
   Cinnamon Sugar Topping
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
   Maple Glaze
1/2 cup confectioners sugar
3 tablespoons maple syrup
1/2 teaspoon vanilla extract

   1. Make the cinnamon sugar topping. In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use.
   2. Make the maple glaze. In a medium bowl, whisk together the confectioners sugar, maple syrup and vanilla extract. Set aside until ready to use.
   3. Make the pancake batter. In a large bowl, sift together the flour, baking powder and cinnamon. In a separate large bowl, whisk together the milk, egg, honey, brown sugar and salt. Stir the wet ingredients in with the dry ingredients until well combined. Stir in the blueberries. Allow the batter to set for 15 minutes before using.
   4. Heat a large skillet or griddle over medium heat. Spoon the batter on the preheated skillet, using about 1/4 c of the batter per pancake. Cook the pancakes on one side until golden brown. Sprinkle about 1/2 tsp of the cinnamon sugar topping on the uncooked side of the pancake, then flip the pancake over and cook until golden brown.
   5. Drizzle the maple glaze over all.