Cheese scones are quick and easy to make. You probably already have the ingredients too!

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 6 scones

Ingredients:

• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/3 cup milk
• 1/2 cup cheese

Directions:

Preheat oven to 220 degrees C

1. Preheat oven to 220 degrees C
2. Shift dry ingredients and then rub in butter until mixture is like breadcrumbs, then add cheese
3. Make a pit in the middle of the mixture and add milk mixing quickly
4. Turn out dough and knead lightly
5. Roll out until dough is 2cm thick and cut into 6
6. Place on greased tray and brush with milk and sprinkle with a little cheese
7. Bake for 8-10 minutes

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Ingredients

Directions

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• 1/2 part Jim Beam® Black

• 1 DeKuyper® Peachtree Schnapps

• Splash cranberry juice

Mix Jim Beam® Black with DeKuyper® Peachtree Schnapps; add a splash of cranberry juice; serve in a martini glass with a sugar rim

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• 1 part Jack Daniel’s® Tennessee Whiskey
• 1 part triple sec
• 1 part sour mix
• 2 parts Coke®

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1-1/2 parts Jim Beam® Bourbon
1 lemon juice
1/2 teaspoon sugar
To 1 part lemon juice add ½ teaspoon sugar, add 1 ½ parts Jim Beam® Bourbon. Garnish with lemon or orange wedge and a cherry.

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INGREDIENTS

• 1 clove garlic, minced
• 90 ml olive oil
• 0.9 g dried basil
• 6 g salt
• 2 g ground black pepper
• 15 ml fresh lemon juice
• 4 g chopped fresh parsley
• 2 (6 ounce) fillets halibut

DIRECTIONS

1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
2. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

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INGREDIENTS

• 45 g butter
• 80 g fresh bread crumbs
• 25 g chopped green onions
• 30 g celery, diced
• 1 clove garlic, minced
• 110 g cooked shrimp
• 110 g cooked crabmeat
• 4 g chopped fresh parsley
• 0.8 g salt
• 0.3 g ground black pepper
• 672 g red snapper

DIRECTIONS

1. Preheat coals in a covered grill to high heat.
2. To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
3. Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
4. Cut foil to form a double-thickness 18×12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
5. Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.

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Ingredients:

2 chopped Tomato (Tamatar)
2 cup cooked and shredded Chicken
1 cup Olive Oil
Salt to taste
1/2 tsp White Pepper Powder
a pinch of Mustard Powder
1 Egg Yolk
1 tblsp Cream
1 bunch Lettuce Leaves

How to make chicken salad:

• Make a mayonnaise dressing by placing the yolk in a basin along with the mustard powder, pepper powder and the salt.
• Add the oil drop by drop slowly into the basin and mix thoroughly with a wooden spoon until all the oil is used and the sauce has the consistency of tooth paste.
• Mix the sauce with the tomato,cream and the cooked chicken.
• Serve in glass bowls on a bed of lettuce leaves.

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Ingredients:

500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

How to make chili chicken :

• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
• Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

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Ingredients:

2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground

Preparation:

• Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
• Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
• Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
• Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
• Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
• Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

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