1. In a soup pot, heat vegetable oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes.
2. Add chicken and simmer until the chicken is cooked.
3. Turn heat to med/low and add coconut milk and carrots. Cook on med/low for one half hour to a hour.
4. Add mushrooms, onions, and snow peas and continue to cook on med/low for 2-5 mins.
5. Add the lime juice and cilantro before serving.
6. Season with salt to taste at the end as a lot of the ingredients can vary in the salt.

Instructions

1. Combine potatoes and carrots in pan with some salt and cover with water. Bring to boil and reduce heat. Cook until tender and drain.
2. In soup pan, melt butter. Add jalapeno, onion and corn and flour. Cook until onion is clear. Add remaining ingredients until onion is clear. Simmer 1-3 hours. add cream last hour and garnish with cheese.

Instructions

1. Mix pudding powder with sour cream, orange juice concentrate, and milk. This will make a thick, dough-like paste.
2. Add apple pieces and mix
3. Add pineapple and mix
4. Add frozen berries and mix
5. Add strawberries and fold
6. Add oranges and gently fold
7. Cover and refrigerate until ready to serve. Gently fold the mixture before serving, as mixed berries will become defrosted.

Instructions

1. Cook noodles according to package. Brown meat and add onions, green peppers and desired seasoning (Italian seasonings, salt, pepper, etc).
2. Mix everything in a big bowl. Pour into a 9×13 casserole dish, top with shredded cheese and bake at 350 for 20-25 minutes (until bubbly and just a little bit browned)

Instructions

1. Cook the pasta in plenty of boiling water with a few teaspoons of salt until al dente (firm but not hard.) Drain and run cold water over the top of the paste in the strainer, to stop it from cooking.
2. Make béchamel sauce by gently heating milk with bay leaves and nutmeg in a small sauce pan. Do not let it boil.
3. Melt the butter in a medium heavy-bottom saucepan. Add the flour and mix it in with a whisk. Cook for 2-3 minutes, but do not let the butter burn. Strain the hot milk into the flour and butter mixture all at once, and mix smoothly with the whisk. Bring the sauce to a boil, stirring constantly, and cook for 4 minutes more.
4. Season with salt and pepper. Add 2.5 cups of cheese and stir over low heat until melted.
5. Preheat the oven to 400°F. Grease a casserole dish and sprinkle bottom with half the bread crumbs.
6. Combine pasta with sauce. Pour it into the casserole dish. Sprinkle the top with the remaining breadcrumbs and cheese. Bake in the center of the oven for 20 minutes until golden and bubbling.

Instructions

1. Combine sour cream, chilies, soup, milk and 2.5 cups of cheese in a large sauce pan. Add salt and pepper to taste. Once cheese is melted, set aside one cup of the mixture
2. Add cooked chicken to the sauce pan
3. Spread 1/4 cup mix with chicken along center of each tortilla. Roll and place seam side down in 9×13 baking dish.
4. Spread remaining 1/2 cup of mixture over enchiladas. Top with 1/2 cup of cheese
5. Bake, covered, for 20 minutes at 400 degrees

Instructions

1. Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
2. Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
3. Thread the chicken onto skewers and keep ready.
4. Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
5. To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
6. Now add the cardamom and the garlic. Fry for 2-3 minutes.
7. Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
8. Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
9. Add the cream and mix well. Turn off the flame.
10. Garnish the dish with chopped coriander leaves and serve hot with rice and naan.

Instructions

1. Add water/broth and saffron to rice cooker and turn to the rice cooker to warming.
2. In a skillet that can be tightly covered, melt the butter over medium heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
3. Add rice from the skillet into the rice cooker. Turn the rice cooker on. Do not lift the lid while cooking.

Instructions

1. In a large bowl, dissolve yeast and 2 tablespoons sugar in warm water. Allow yeast to proof by letting the mixture stand about 10 minutes, until frothy.
2. Stir in 1/4 cup sugar, milk, egg, salt, and enough flour to make a soft dough. Dough should be soft, but doesn’t stick to your hands and should pull away from the sides of the bowl if you are using a Kitchen Aid/Bosch machine.
3. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
4. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
5. During the second rising, lightly oil and preheat grill to medium heat.
6. Roll one ball of dough out into a thin circle.  You can prepare all the dough at once and place the dough circles between tinfoil or wax paper. Or you can roll them out next to the grill and place them directly onto the grill.
7. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.