easy strawberry cheese cake icecream (no cooking)

I tried this recipe and it is so easy to make and  came out so good .My kids just loved it.I hope you will like it too.....
The link to  EASY STRAWBERRY CHEESE CAKE ICE CREAM 

               

homemade corn dogs

I remember the days when my mom used to take us on saturday mornings for a circus or a movie and after the movie we would lunch out somewhere and sometimes we just loved to have those corndogs(street food).I came across a recipe for the corn dogs so just wanted to share it with everyone.
                the link to       HOMEMADE CORN DOGS 
                                     
                                       

I stumbled upon a very good recipe of bombs made with chocolate chip cookies.I made it on my sons birthday and it just flew away in minutes.
 the link to

        Chocolate Chip Cookie Dough Brownie Bombs

SOME VEGETARIAN DISHES

SUMMER SQUASH CASSEROLE

13/4 pound yellow squash,sliced
1 cup chopped onion
1/2 cup canned cream of chicken soup,undiluted
1/2 cup soft whole wheat bread crumbs
1/2 cup sour cream
1 (4 ounce)jar diced pimiento(bell pepper)
1/4 tsp freshly ground pepper
1/4 tsp garlic powder
1/4 tsp dried basil
salt to taste
 a little vegetable oil.

1 cup soft wheat bread crumbs
1/3 cup shredded cheddar cheese
2 tbsp. margarine or butter melted
1/2 tsp paprika

1.Cook squash and onion in a small amount of boiling water in a large suacepan 12 to 15 mt.or until tender.Drain well .Mash squash mixture with a potato masher.
2.Combine squash mixture,soup and next 7 ingredients.Stir well.Spoon into a 1 1/2 quart casserole coated with a little bit of oil.
3.Combine 1 cup breadcrumbs and remaining ingredients in a small bowl,Stir well.Sprinkle over squash mixture.Bake,uncovered,at 350 degrees for 25 to 30 minutes or until thoroughly heated.

Fish Wantan Canapes

Fish Wantan Canapes

Ingredients-
15-20 wantan wraps
200gms.fish -cut in small pieces
1 red onion- sliced
cilantro(green coriander leaves)-chopped 1/2cup
boiled corn(without cobs)-1/4 cup
green chillies-chopped according to taste
lemon juice-1/4-1/2 cup
1/2 mango cubed(optional)
salt to taste.

Put the wantan wraps in cup cake moulds and bake them in a pre heated  oven until the sides of the wantan become light brown.Cool them and keep them aside.
Add rest of the ingredients in a bowl and keep it for atleast 3 hrs .When you want to serve it just put a spoon ful of this mixture in the baked and cooled wantan canapes.Enjoy!

Stuffed Baby Tomatoes With Ricotta Cheese or Cottage Cheese

Ingredients-
20 Baby tomatoes--Wash the tomatoes thoroughly.Cut the top part of tomato and scoop out the pulp.Don't throw the caps
Onion-1/2 cup chopped
ricotta cheese or cottage cheese-1 cup strain all the water out if using ricotta cheese.
green coriander leaves(cilantro)-1/2 cup
cheddar cheese-1/4 cup
pepper -1/2 tsp
tobasco-1/2-1 tsp (optional)
salt -according to taste.


In a medium sized bowl mix onion,ricotta cheese ,cheddar cheese,green coriander leaves salt pepper and tobasco and fill the tomatoes with this mixture and cover it with the tomato caps and serve it.
If you want to eat it hot then you can put these tomatoes in a baking tray sprayed with a little oil on the bottom .Bake it for just 2 -4 mts in medium hot oven.

Sweet and Sour Pork with Egg Fried Rice

Ching He Huang's sweet and sour pork with fried rice


Ingredients

For the pork 3 tbsp roasted whole soya beans or dry roasted peanuts few pinches ground white pepper 1 tsp crushed dried chillies 2 pork loin steaks, fat removed 2 tbsp groundnut oil

For the sweet and sour sauce 125g/4oz canned pineapple, in natural juice 125ml/4fl oz pineapple juice 3 tbsp freshly squeezed lime juice light soy sauce splash of Shaoxing rice wine or dry sherry ground white pepper

To serve steamed rice choi sum (Chinese cabbage), steamed

Preparation method For the pork, place the roasted soya beans, a few pinches of ground white pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. To serve, pour the sauce over the pork and serve with rice and choi sum.
This classic Chinese dish is fast, easy and vegetarian. It's also a tasty way to use up leftovers, especially cold rice.
Ingredients 2 tbsp groundnut oil 3 free-range eggs, beaten 400g/14oz cooked jasmine rice, chilled until completely cold 3 tomatoes, sliced 3 tbsp light soy sauce dash toasted sesame oil pinch ground white pepper 1 large spring onion, finely sliced


Preparation method Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion. Pile the rice onto a plate and serve immediately.