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Enjoy your Christmas season and I hope you have a Happy New Year.

2 tablespoons butter, divided use
1/2 medium onion, peeled and chopped
1/2 cup chopped mushrooms
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 large eggs, beaten
1/2 cup shredded cheddar or Monterey Jack cheese
1 1/2 tablespoons chopped fresh Italian parsley

Melt half the butter in a nonstick skillet over medium-high heat. Sauté onion and mushrooms with salt and pepper just until soft. Transfer to platter.

Melt remaining tablespoon of butter over high heat. Add eggs, swirling to coat pan. As soon as bottom sets, scatter in mushroom mixture and cheese. Reduce heat slightly and fold eggs to enclose, flipping omelette if desired. Sprinkle with parsley, divide into 2 servings and slide onto plates. Serve hot.

Makes 2 servings.

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Your International Tastebud Treat
http://www.tastebuddelights.com

Ingredients

1 1/2 cups granulated sugar, divided
1/2 cup nutlike cereal nuggets (such as Grape-Nuts)
2 teaspoons instant espresso granules
1 teaspoon ground cinnamon
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vanilla fat-free yogurt (about 8 ounces)
1/2 cup butter, softened
1/2 cup egg substitute
Cooking spray
1 1/2 cups powdered sugar, sifted
2 tablespoons cooled brewed coffee

Preparation
Preheat oven to 350°.

Combine 1/2 cup granulated sugar, cereal, espresso granules,
and cinnamon in a small bowl; stir with a whisk. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder,
and salt in a large bowl.
Add yogurt, butter, and egg substitute; beat with an electric mixer on low
speed 1 minute or until combined.
Spread half of batter into an 8-inch square baking dish coated with cooking spray. Sprinkle with cereal mixture; top with remaining half of batter.
Bake at 350° for 45 minutes; cool in pan.

Combine powdered sugar and coffee in a small bowl; spread glaze
evenly over top of cake. Cut into 12 pieces.

Ingredients:
No yolks pasta(broad) 2 0z. >> from No yolks
Onions shredded
Beans cut
Carrots julienne cut
Potatoes cubed
Lima beans- 1tsp
Tomatoes -one sliced thin
salt -1 tsp
Garam masala -1tsp
Red chilli powder -1tsp
Ginger - shredded -1 tsp
Olive oil - 1tsp.

Preparation:
Microwave veggies till tender.
Meanwhile make 1 quart water to a rapid boil. Add salt.
Then add No yolks broad noodles. Pasta is done till tender according to instuctions. That is al dente.
In a medium skillet, add 1tsp of olive oil add cumin seeds, shredded ginger and onion. Stir consitently till they become golden brown.
Add microwaved veggies, add salt, red chilli powder and garam masala.
Then add pasta. Stir gradually.
Garnish coriander sprigs.
Lo! veggie pasta is ready

From: Cascading Flavors
About this Blog: A casual journal of my cooking with vegetables and fruits that are available right here from kitchen in my apartment in Garden State.U.S.A. This is just an ordinary home-style cooking which gives two or three servings with best possible nutritions and flavors. Main concentration is Recipes Of India and cosmopolitan recipes with own south indian cooking

Last edited by heipet on Sun Jun 03, 2007 12:35 pm; edited 2 times in total.
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* 12-15 chicken wings

* 1/3 c. water

* 1/4 tsp. pepper

* 1/3 c. soy sauce

* 1/4 c. brown sugar

* 2 green onions (diced)

* 1/3 c. cooking sherry (optional)

* 1/2 tsp. ginger

Combine all ingredients for marinade, heat just to dissolve sugar. Separate wings, pour marinade over. Refrigerate overnight. Place wings in greased pan. Pour marinade over, cover with foil. Bake for 30 min. at 375 degrees. Remove foil, bake 5-10 min. longer to crisp.

About The Author
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

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Your International Tastebud Treat
http://www.tastebuddelights.com

Ingredients: -

2 cups milk
3/8 cup sugar, you can use about 1/3 cup Honey too
1/8 teaspoon salt
3 egg yolks, one whole egg, and one egg white
3/4 tesp _good_ vanilla extract

Instructions: -

Blend the milk, sugar/honey and salt.
Add and beat well the eggs.
You should add the egg white, beaten to firm peaks, last.
Add the flavorings, vanilla extract and/or nutmeg.
Don't use much nutmeg as it is quite stong in the custard.
Also don't beat it too much or you will kill the egg white.

When it is all incorporated, pour it into a baking pan (for individual
servings use individual custard cups) Place the pan in a pan of warm
water and bake at 300-325 degs for about an hour.

Testing custard is tricky.
After about an hour slip a knife between the edge of the custard and the pan.
It should be clean. The center should still be soft. It will continue to cook for a bit after you take it out. If you suspect that the center is done too much put
the pan in a pan of cold/ice water to stop the cooking process. You
can use the knife test to see if it is too done in the middle.

How To Make A Great Long Island Ice Tea

Ingredients:

1.0 dash Cola
0.5 oz. Gin
0.5 oz. Rum
1.0 oz. Sour mix
0.5 oz. Tequila
0.5 oz. Triple sec
0.5 oz. Vodka

Directions: Combine all ingredients over ice in a glass. Add a dash of cola for colour only. Stir.

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