Mexican Hamburger

Ingredients

• 3 pounds ground beef
• 3 onions, minced, divided
• 1 1/2 cups bread crumbs
• 1 pound shredded pepperjack cheese
• 4 eggs
• 2 tomatoes, chopped and juices strained
• 2 bunches cilantro, chopped
• 1 serrano chile pepper, minced, divided
• 3 limes, juiced, divided
• 5 avocados, peeled and pitted
• salt and ground black pepper to taste
• 12 hamburger buns
• 1 head iceberg lettuce, cored and shredded

Directions

1. Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties.
2. Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.
3. Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.
4. Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.

Aaloo Gobhi - Pakistani Recipe

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• Ingredients
• 1 head cauliflower, cut into 1-inch florets
• 3 potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 2 tomatoes, diced
• 1 onion, chopped
• 1 teaspoon salt
• 1 teaspoon curry powder
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Directions

• 1. Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
  2. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Icook Recipes - Icook Pakistani

Chicken Manchurian

·        Ingredients

·         Chicken breast (cut in strips) 1

·         Garlic (chopped) 4 cloves

·         Oil 3 tbsp

·         Pineapple 2 rings

·         Worcestershire sauce 2 tbsp

·         Chilli garlic sauce 4 tbsp

·         Tomato ketchup 4 tbsp

·         Lemon juice 1

·         Red chilli crushed 1 tsp

·         Black pepper powder 1/2 tsp

·         Salt to taste

·         Corn flour 2 tbsp (mixed in a little water to form paste)

·        Directions

·         Heat oil in a wok and fry garlic in it for a few seconds.

·         Then add in chicken and pineapple, saute.

·         Cook till the color changes, then add in Worcestershire sauce and reduce heat to low.

·         Now mix in chili garlic sauce and tomato ketchup.

·         Add in lemon juice, salt, crush red chili and black pepper powder, mix well.

·         Simmer gently for a few minutes then increase the heat.

·         Immediately add in corn flour while stirring.

·         Serve hot with rice of choice.

Lemoned Ice tea - Drinks

 

Ingredients

·         8 cups water

·         3 orange tea bags

·         3/4 cup No Calorie Sweetener, Granulated

·         1/2 cup lemon juice

Procedure:

1.     In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 1 hour.

2.     In a large pitcher, combine the steeped tea and the Granulated Sweetener. Stir until dissolved, then stir in lemon juice. Refrigerate until chilled.

Chicken Risotto - Italian Recipe

6 tbsp. butter
1 lb. chicken breasts, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped (tops optional)
3 c. chicken broth
1 tsp. basil
1 c. shredded cheddar cheese

In large skillet, melt 2 tablespoons butter.

Add chicken and cook over medium heat, stirring constantly until pieces are browned, about 5 minutes.

Remove chicken from skillet.

Add remaining butter, rice and garlic to skillet and cook stirring constantly, until rice is lightly browned, about 5 minutes.

Add mushrooms and green onion.

Continue cooking stirring occasionally, until mushrooms are tender, about 2 minutes.

Stir in chicken broth and basil.

Bring to a boil, cover and simmer 15 minutes.

 Gently stir in chicken.

Continue simmering until chicken is heated through and rice is tender, about 5 minutes.

Top with cheese and serve immediately

Icook Recipes (Italian)

Baked Broccoli Frittata- Italian Recipe

1 c. sliced onions
1/2 c. julienne strips red pepper
1 clove garlic, minced
2 tbsp. butter
6 eggs
1/3 c. half and half
1/2 tsp. basil leaves
1/2 tsp. seasoned salt or lemon pepper
1 to 1 1/2 c. coarsely chopped broccoli, cooked crisp tender
4 oz. shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese

Heat oven to 425 degrees.

Generously butter a 2 quart shallow casserole dish. In large skillet, saute onions, pepper and garlic in butter until tender.

In large bowl, beat eggs, cream and seasonings until combined.

Stir in onion and pepper mixture, add broccoli.

Pour into prepared dish.

Sprinkle with cheeses.

Bake uncovered at 425 degrees for 15 to 20 minutes.

Icook Recipes 

CHICKEN CACCIATORE - Italian Recipe

1/2 cup olive oil
1 medium onion
1 medium clove minced garlic

1/2 of a 6 oz can of tomato paste
1/4 cup port wine
1 teaspoon Kosher salt
3 large fresh basil leaves (optional)
8 chicken tenders
Pasta (any kind)

Finely chop the onion and saute in oil for 15 minutes over low heat.

 Add garlic, tomato paste, salt & basil.

Bring sauce slowly to a boil while stirring then reduce heat to low heat.

Bake chicken in oven on 350°F for 20 minutes.

Shred chicken into bite sized pieces and stir into sauce.

Cook pasta according to package directions..

Icook Recipes (Italian)