My Recipe's

"Veggie Pasta"

Ingredients

Method

  1. Boil the pasta as per instructions. Add oil so that pasta does not stick to each other as well add a pinch of salt. Keep aside after draining.
  2. In a pan heat butter and add onions and sauce till they are golden and add tomatoes and stir fry along with capsicum peas and carrots.
  3. Add pizza sauce and mayonnaise according to taste.
  4. Add the boiled pasta and lower the flame while doing so.
  5. At the end add the cheese grated.....And viola!!!!
http://studentrecipes.com/recipes/pasta/veggie-pasta-1/

"CHEESE ROLL"

Ingredients

Method

  1. Cut the crusts off a slice of white bread. Then start mashing it into dough. When the dough is ready, spread it out evenly into a rectangle shape. Now take the cheese, and if it isn't in slices yet, slice it. Then lay the slices of cheese on the bread dough, as much as you want, but remember you'll have to close it later & leave a bit open around the sides. Now put a bit of butter on the sides & close the roll. To secure it, wipe some yolk onto that area. Now put a frying pan on the stove & set it on the highest temperature. Place some butter in the pan & wait for it to dissolve. Now place the roll in the pan & make sure the roll turns golden coloured. Then you may take it out & make more.
      http://studentrecipes.com/recipes/snacks/cheese-rolls/

      "PULLED PORK"

      Ingredients

      • 4 lbs pork roast (shoulder or butt)
      • 2 large onions
      • 1 cup ginger ale
      • 1 (18 ounce) bottle favourite barbecue sauce (I like Sweet Baby Ray's)
      • barbecue sauce, for serving (optional)

      Direction

      1. Slice one onion and place in crock pot.
      2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale.Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
      3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
      4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
      5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
      6. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
      Read more: http://www.food.com/recipe/pulled-pork-crock-pot-131018?oc=linkback

      "Pancakes"

      Ingredients

      • 1 egg
      • 3/4 cup milk
      • 2 tablespoons margarine, melted
      • 1 cup flour
      • 1 tablespoon sugar
      • 3 teaspoons baking powder
      • 1/2 teaspoon salt

      Directions

      1. Beat egg until fluffy
      2. Add milk and melted margarine
      3. Add dry ingredients and mix well
      4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel
      5. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan
      6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon
      7. When bubbles appear on surface and begin to break, turn over and cook the other side
      Read more: http://www.food.com/recipe/pancakes-25690?oc=linkback

      "Roasted Pork Tenderloin With Acorn Squash"

      Ingredients

      • (2 lb) acorn squash, quartered, seeded and sliced 1/2 inch thick, skin on(see note)
      • 8 garlic cloves, peeled
      • 1/2 teaspoon dried rosemary
      • 1 1/2 teaspoons coarse salt
      • 1/4 teaspoon ground pepper
      • 2 (1 lb) pork tenderloin
      • 4 teaspoons olive oil
      • 2 tablespoons hoisting sauce

      Direction

      1. Preheat over to 375 degrees.
      2. Scatter squash and garlic in a large roasting pan
      3. Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork
      4. Place in pan with vegetables; drizzle with oil
      5. Roast 25 minutes
      6. Brush pork with hoisting sauce
      7. Continue roasting, about 15 minutes, until pork reaches and internal temperature of 140 degrees
      8. Let meat stand 5 minutes before slicing into 1 1/2 inch tenderloins
      9. Serve with squash, garlic, and any pan juices
      Read more: http://www.food.com/recipe/roasted-pork-tenderloin-with-acorn-squash-143046?oc=linkback. com./recipe/peppered-pork-tenderloin-38272?co=link back