Indian Summer Bake Recipes

Steps:

• Preheat oven to 375o. Lightly grease a 9x13 shallow baking pan with one T. olive oil.
• Cut the vegetables into very thin slices crosswise. Coarsely chop the garlic.
• Lay sliced potatoes along the bottom of the pan, overlapping the slices by half. Drizzle w/ 1 T. olive oil and sprinkle with salt and pepper.
• Cover the potatoes with the zucchini. Drizzle with another T. of olive oil. Sprinkle with salt, pepper, garlic, 1/4 C parsley and the lemon zest.
• Next, cover the zucchini with the sliced tomatoes, the remaining T. of olive oil, pepper and the remaining parsley.
• Bake for 50 minute to 1 hr., or until the potatoes are tender when pierced with a knife. Serve hot or at room temperature.

Steps:

• Mix together cornflour and water.
• Cook over low heat, stirring constantly until it begins to look transparent.
• Place the mixture into a colander.
• Place this over a pan containing ice water.
• Press the mixture through with the back of a wooden spoon.
• The pieces will fall into the ice water and solidify.
• Keep aside for 30 minutes.
• Strain.
• Heat milk and sugar.
• Chill.
• Place 2 tbsps of basil seeds, 2 tbsps cornflour
• Add rose syrup and crushed ice.
• Pour in the cold milk.
• Place a scoop of vanilla ice cream on top.

Steps:

• Chop whole onions and saute in hot canola oil in nonstick skillet large enough to hold all the ingredients.
• Mince garlic and coarsely grate ginger. Add to onion along with cumin, coriander, cinnamon, turmeric and hot chili flakes. Stir well and continue cooking over medium heat.
• Wash and trim tomatoes and cut into medium chunks; stir into onion and continue cooking.
• Wash and dry chicken and cut into thin strips; cut strips in half and add to skillet.
• Scrape kernels off corn and add to skillet.
• Stir a little yogurt into cornstarch until smooth, and blend with remaining yogurt. Stir into skillet, and cook until mixture thickens, just a couple of minutes. Season with salt and pepper and serve over rice.

Steps:

• Heat oven to 350°F. Spray 6-count nonstick muffin top pan with cooking spray. Make cake mix as directed on box, using water, oil and egg whites.
• Divide batter evenly among 3 medium bowls. Stir melted chocolate into 1 bowl. Stir yellow food color into second bowl. Stir orange food color into third bowl. Starting with chocolate batter, dollop 1 tablespoon of each color batter into each muffin top cup. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
• Bake 10 to 12 minutes or until golden brown around edges. Cool 5 minutes; remove from pan to cooling rack. Cool completely. Repeat with remaining batter to make additional 12 muffin tops.