Page 1 of 3 123 LastLast
Results 1 to 10 of 24

Thread: Cooking ComP 4 AUGUST 2010

  1. #1
    Join Date
    Feb 2008
    Location
    Karachi, Pakistan, Pakistan
    Posts
    125,914
    Mentioned
    836 Post(s)
    Tagged
    9270 Thread(s)
    Thanked
    1179
    Rep Power
    21474971

    grin Cooking ComP 4 AUGUST 2010



    Is baar k comp mai ap ko

    Kids Ki Recipe

    bachon k liye alag hoti hiana recipes
    wo share karni hain

    so lets start...


    Rules:



    1...Aik Member sirf aik he recipe Share Karsakta Hai.

    2...Apni Recipes 21st August Tak Iss He Post Main Share Kijeye.

    3...Aik Recipe jo Pehle Share Ki Jachuki Hogi...wo Dobara Nahi Share Ki Jaye Gi.

  2. #2
    Join Date
    Apr 2010
    Location
    A, A
    Age
    25
    Posts
    10,120
    Mentioned
    0 Post(s)
    Tagged
    176 Thread(s)
    Thanked
    0
    Rep Power
    21474854

    Default Re: Cooking ComP 4 AUGUST 2010

    bOlaY tO ?
    kids spEcial...likE burgErs, pizza ?

  3. #3
    Join Date
    Feb 2008
    Location
    Karachi, Pakistan, Pakistan
    Posts
    125,914
    Mentioned
    836 Post(s)
    Tagged
    9270 Thread(s)
    Thanked
    1179
    Rep Power
    21474971

    Default Re: Cooking ComP 4 AUGUST 2010

    bachon ki hoti na like frenc toats wagera..
    google per search karke dekhna kafi kuch aye ga
    samjh b ajaye gi u ko

  4. #4
    Join Date
    Feb 2008
    Location
    Karachi, Pakistan, Pakistan
    Posts
    125,914
    Mentioned
    836 Post(s)
    Tagged
    9270 Thread(s)
    Thanked
    1179
    Rep Power
    21474971

    Default Re: Cooking ComP 4 AUGUST 2010

    Minty Pea Pops

    minty pea pops 227X165 - Cooking ComP 4 AUGUST 2010

    Ingredients :


    * 8 oz cream cheese
    * cup frozen petite green peas
    * Scant cup sugar
    * tsp peppermint extract
    * Scant cup semisweet mini chocolate chips
    * 6 Popsicle sticks or wooden craft sticks

    Method :

    Place the cream cheese, peas, and sugar in a microwave-safe bowl and microwave on high for 20-second intervals until the cheese is softened to room temperature.

    Using a stick blender or standing blender, pure the ingredients into a smooth paste. Add the extract and mix again, scraping the bowl frequently. Stir in the chocolate chips by hand.

    Place the mixture in a large zip-top bag and cut about inch off of a bottom corner. Squeeze into a clean ice cube tray or mini muffin tin, place 1 popsicle stick in each, and freeze until solid, about 1 hour.

    Once the pops are frozen, remove them from the molds by twisting just like ice cubes and seal in an airtight container for up to 1 month.

  5. #5
    Join Date
    Mar 2009
    Age
    29
    Posts
    231
    Mentioned
    0 Post(s)
    Tagged
    1 Thread(s)
    Thanked
    0
    Rep Power
    9

    Default Re: Cooking ComP 4 AUGUST 2010

    Banana Bread


    • 2 eggs
    • 1 c. sifted flour
    • 2 tsp. baking powder
    • tsp. baking soda
    • tsp. salt
    • 1/3 c. vegetable oil
    • 2/3 c. sugar
    • 1 c. mashed bananas (about 3 bananas)


    Directions:

    1. Preheat the oven to 350 F (180 C).
    2. Beat eggs well in a small bowl.
    3. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
    4. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
    5. Add the eggs to the mixture in the large bowl and beat well.
    6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
    7. Pour mixture into the baking pan. Bake for 70 minutes.
    8. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

  6. #6
    Join Date
    Jun 2010
    Location
    pakistan
    Age
    24
    Posts
    2,505
    Mentioned
    0 Post(s)
    Tagged
    31 Thread(s)
    Thanked
    0
    Rep Power
    21474846

    Default Re: Cooking ComP 4 AUGUST 2010

    PEANUT BUTTER BARS

    Ingredients:
    c. margarine
    1 10 oz. package marshmallows (gelatin-free)
    6 c. puffed rice cereal
    c. peanut butter chips
    c. chocolate chips
    c. peanuts, chopped
    nonstick cooking spray
    Directions:
    Coat a baking pan with nonstick cooking spray.
    In a large saucepan, melt margarine and marshmallows over low heat, stirring occasionally.
    Remove the saucepan from heat and stir in the remaining ingredients.
    Stir until all ingredients are well coated.
    Press this mixture into the baking pan.
    Chill the mixture in the refrigerator and cut into 2 x 1 inch bars.
    Serves: 36
    Serving size: one 2 x 1 inch bar
    Nutritional analysis (per serving):
    94 calories
    2 g protein
    4 g fat
    2 g sat. fat
    14 g carbohydrate
    1 mg cholesterol
    0 g fiber
    80 mg sodium
    11 mg calcium
    0.3 mg iron
    Note: Nutritional analysis may vary depending on ingredient brands used.
    Variations and suggestions:
    The leftovers should be stored in an airtight contain
    254311 151251481613107 100001847683469 313672 3952200 n - Cooking ComP 4 AUGUST 2010

    I am so lonely, broken angel
    I am so lonely, listen to my heart

    One and only, broken angel
    Come and save me, before I fall apart

  7. #7
    Join Date
    Jan 2009
    Posts
    55
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Thanked
    0
    Rep Power
    0

    Default Re: Cooking ComP 4 AUGUST 2010

    waalikum asslam
    ok just coming
    ''Flap Ur Wings Lets Taste The Sky''



  8. #8
    Join Date
    Mar 2010
    Location
    Karachi,Pakistan
    Posts
    11,803
    Mentioned
    0 Post(s)
    Tagged
    16 Thread(s)
    Thanked
    2
    Rep Power
    21474855

    Default Re: Cooking ComP 4 AUGUST 2010

    Fish Noodles Bake - Cooking ComP 4 AUGUST 2010
    Fish Noodles Bake - Cooking ComP 4 AUGUST 2010
    Alhamdullilah

  9. #9
    Join Date
    Jul 2009
    Location
    family ka sath
    Posts
    3,189
    Mentioned
    0 Post(s)
    Tagged
    31 Thread(s)
    Thanked
    0
    Rep Power
    21474848

    Default Re: Cooking ComP 4 AUGUST 2010

    Triffle Pudding

    27zdjbn - Cooking ComP 4 AUGUST 2010

    1 round 8" pound cake
    1 JELLO packet of your choice of flavor
    1 cup orange juice or your favorite fruit juice/cocktail
    4 tbsp custard powder
    8 cups of milk
    4 tbsp sugar
    1 cup of whipped cream (I use Cool Whip)
    1 tsp vanilla essence
    2 tsp powdered sugar
    1 tablespoon chopped nuts(almonds, walnuts, etc)

    2 cups of chopped fresh or tinned fruit (apple, banana,
    papaya, orange, watermelon, strawberry, peaches, etc.)
    6-8 candied cherries for decorating

    Take a deep glass dish.
    Put the pound cake in the dish and gently pour the fruit juice over it till the cakeis completely soaked.
    Let it sit for about 30 minutes in the fridge.
    Prepare the JELLO as per the directions on the packet.
    Spoon the jello over the cake before it sets (i.e as soon as you add the cold water to it)
    Leave this in the fridge to set for about one hour.
    The jello will not be completely done yet.
    Meanwhile prepare custard by boiling the milk, adding the custard powder dissolved in a little milk and then adding sugar.Stir continously.
    The custard is ready when the whole mixture thickens.
    Take it off the heat and let it cool to room temperature.
    Divide the custard into 2 equal parts.
    To one part add all the fresh vegetables and mix well.
    Take the glass dish from the fridge and first spoon over the plain custard layer over it.
    Then spread the fruit custard over it.
    Sprinkle the chopped nuts.
    Whip together the powdered sugar, whipped cream and the essence.
    Spoon this over the custard and nuts.
    Decorate with candied cherries.
    Chill for about 45 hours.
    The jello will now be completely set.
    Cut into slices and serve as dessert.


    bx7np - Cooking ComP 4 AUGUST 2010

  10. #10
    Join Date
    Oct 2009
    Location
    bahrain
    Age
    25
    Posts
    9,257
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Thanked
    0
    Rep Power
    0

    Default Re: Cooking ComP 4 AUGUST 2010


    Potato Bondas


    Potatoes 200 gms.
    Besan flour 8 tblsps.
    Mustard seeds tsp.
    Black dal 1 tblsp.
    Cashewnuts(chopped) 2 tblsps.
    Onions(medium size) 2 nos.
    Green chilies 6 nos.
    Ginger 1" piece
    Curry leaves As required
    Chili powder 1 tsp.
    Turmeric powder tsp.
    Lemon piece
    Ghee or Oil 3 tblsps.
    Salt to taste.


    First boil the potatoes and then peel and cut into cubes.
    Heat the ghee in a saucepan and add the mustard seeds.
    When the mustard seeds start sputtering add the black dal and cashewnuts.
    When the above turns golden brown, add the turmeric powder, green chilies,
    onions, ginger, curry leaves and stir till it is done.
    Now add the potatoes and salt to the above.
    Keep on low flame for 2 minutes and take off from the flame.
    Next add lemon juice and mix well.
    Make small balls out of this mixture and keep aside.
    Using 1/2 cup of water, gram flour, chili powder and salt make a thick batter.
    Heat oil well in a deep frying pan and slowly dip the potato balls into the oil.
    Fry till the bondas are golden brown.
    Remove and drain.
    Serve hot with tomato sauce or green chutney.
    Last edited by S_K_Princess; 04-08-2010 at 04:36 PM.

Page 1 of 3 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •