Ice Cream French Toast

1 pint vanilla ice cream, melted
4 slices thick bread
5 tablespoons unsalted butter, divided

Preheat oven to 250°F. Pour ice cream into a large baking dish. Add bread, turn to coat, then let sit 3 minutes. Flip bread and continue to soak until saturated but not soggy, about 3 minutes more.
Heat 2 Tbsp. butter in a large skillet over medium. Using tongs, carefully lift 2 bread slices from custard, letting excess drip back into dish. Transfer to skillet in a single layer and cook until golden brown and the center of toast springs back when pressed, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; keep warm in oven until ready to serve. Repeat with 2 Tbsp. butter and remaining bread. Top toasts with remaining 1 Tbsp. butter and serve.

Chicken Salad Chick Fancy Nancy Chicken Salad

1 1/2 pounds chicken tenders
32 ounces chicken stock
3/4 cup mayonnaise, Chicken Salad Chick uses Duke's
2 tablespoons celery finely minced
2 teaspoons dry ranch salad dressing mix
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup red seedless grapes
1/2 cup chopped pecans
1/2 to 3/4 cup Fuji apple chopped

Place the chicken tenders and chicken stock in a large pot. Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked.
Shred the chicken. The chicken can be shredded with a stand mixer by using a paddle attachment. Or shredding the chicken tenders using two forks works well also.
In a medium-sized bowl, place the celery, dry ranch dressing mix, mayonnaise, salt, and pepper. Blend well.
Add the shredded chicken and mix in thoroughly.
Serve on a bed of lettuce or in a sandwich.

Kahlua Mudslide

1/2 ounces Kahlua
1/2 ounces Bailey's Irish Cream
1/2 ounces Vodka
1 ounces Milk

Pour ingredients over ice and stir.

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Fish Ceviche

1/2 pound fish of choice, cut into bite-sized pieces (about 3/4 inches)
1/2 cup fresh lime juice (from about 6 to 8 limes)
2 tablespoons finely chopped red onion
4 slices jalapeño
1 orange, segmented; each segment cut into thirds, reserving juice
1 small (or 1/2 large) red/pink grapefruit, segmented; each segment cut into thirds, reserving juice
1 tablespoon extra-virgin olive oil
4 to 6 ripe grape tomatoes, small dice
3 scallions, sliced
1/2 cup finely diced Persian or seedless cucumber
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon ground black pepper, more to taste
1/4 teaspoon ground cumin
1/2 avocado, firmly tender, finely diced

Combine fish of choice in a glass or nonreactive bowl with lime juice, onion and jalapeño. Cover and marinate ("cook") for 3 to 4 hours, until the fish is opaque all the way through.
Lift the fish out of lime juice (discard leftover juice) and place fish in a second bowl with the cut-up orange and grapefruit sections plus a tablespoon of each of their juices, olive oil, diced tomato, sliced scallion, cucumber, salt, pepper and cumin, if using. Toss everything together. Season with additional salt and pepper to taste. Then gently fold in the avocado.
Serve in small glasses and garnish with radicchio and optional flatbread or tortilla chips on the side.
Serve with flatbreads, corn tortillas or plantain chips.

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Luigetta’s Italian Salad Dressing

1 cup oil
1/2 cup white vinegar
1 tablespoon balsamic vinegar
1 teaspoon beef base
1 teaspoon soy sauce
1/8 teaspoon dry mustard
1/8 teaspoon garlic powder
1/8 tsp. onion powder
1 teaspoon pepperoncini juice
salt and pepper to taste

In a bowl blend all ingredients together well. You can allow this to sit overnight before serving. Mix with salad putting pepperoncini peppers and cheese on top.

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French-style scrambled eggs

6 eggs
1 teaspoon olive oil
2 1/2 tablespoons butter
2 tablespoons milk, heavy cream or creme fraiche
salt and pepper to taste
fresh herbs, such as dill or minced chives, optional

1. Crack eggs into a bowl and set aside. Do not whisk the eggs. Set flame to medium and allow heat to gently warm the pan prior to adding any fat.
2. Add the olive oil and butter to the pan. Let melt slightly before adding the unbeaten eggs. With a whisk or a rubber spatula, poke the egg yolks and cook slowly on medium heat while constantly stirring, folding and shaking the pan.
3. Continue to cook and move the eggs as they start to scramble. They should yield a soft, delicate and creamy texture in about 5 minutes. As the eggs start to come together, turn off the heat and continue to stir the eggs.
4. To stop the cooking process, whisk in a dash of milk or cream. Season the eggs with salt and a few grinds of pepper before you’re ready to serve. Salting the eggs too early may make your eggs watery.
5. If desired, serve the scrambled eggs with some fresh herbs, such as dill or chives. Eggs also pair remarkably well with caviar, salmon roe, truffle, cured salmon or bacon.

Fluffy Japanese Pancakes

2 egg yolks
¼ cup sugar
½ cup milk
1/2 teaspoon vanilla extract
¾ cup pancake mix
4 egg whites
Unsalted butter or cooking spray

In a large bowl, whisk together the egg yolks, sugar, milk, vanilla and pancake mix. Blend until smooth with no visible large lumps.
In a separate bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form (about 2-3 minutes).
Carefully, fold about ? of the egg whites into the pancake batter mixture until just incorporated. Add the remaining egg whites and fold them into the pancake batter until just incorporated. The egg whites should be folded in gently so you don't deflate the batter.
Generously grease the inside of 2 ring molds. Coat a large nonstick skillet with cooking spray (or unsalted butter) and heat over low heat. Put the prepared ring molds in the middle of the skillet.
Fill the molds with the batter (about ¾ of the way full). Cover the skillet and cook for about 10 minutes or until the center of the pancakes are almost completely set. They will still have a slight jiggly center.
Release the bottom of the pancakes with a spatula. With the help of kitchen tongs, grasp the sides of the ring molds and carefully flip them over making sure you don’t spill any batter.
Cover and cook for about 5-7 minutes or until the pancakes are set and golden brown.
Transfer to a plate and remove the molds. Serve immediately with your preferred toppings. The pancakes should be eaten before they deflate.

Tips
For the fluffiest pancakes, beat the egg whites to stiff peaks before incorporating them into the batter.
Fold the egg whites carefully into the pancake batter, making sure not to deflate the batter.
Coat the ring molds with cooking spray to prevent the pancake batter from sticking to the molds.
Do not overfill the molds. The batter will rise while it cooks.
Depending on the type of ring molds you use, when flipping the pancakes to cook the second side, you may need to run a knife around the inside of each mold to loosen the fluffy pancake. Gently push the pancake down the mold so that the bottom of the pancake is in contact with the hot skillet.
For perfectly fluffy and tall Japanese Souffle Pancakes, you must cook them slow, covered with a lid, over low heat!

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Typical indian food

Typical indian food
We start with naan, a flat bread typical of Indian gastronomy and accompaniment to much of its dishes. It is made with flour, yeast, salt and yogurt, and it can also have seeds. The way to bake it in the traditional way on a tandur. It is a cylindrical clay oven, in which charcoal is used to cook this typical accompaniment to Indian cuisine.

Samosas, the Indian pasties
Some sources point out that samosas are one of the best known typical Indian foods in the world. They are fried triangular-shaped dumplings of crispy dough and filled with potatoes, vegetables and spices, such as cumin and curry. They are a good idea to eat as a starter or as a snack. If you wanted to eat a portion of Samosas, you can find them at
Masala, with the level of spice you choose.

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Patients in Western nations who opt for superior and accredited facilities will receive the same types of medical services in the way they are used to, such as doctors, nurses, and other health professionals who are trained and certified by standards and western practices.

Accreditation standards are locally controlled by the Indian Health Federation, the Medical Tourism Council and the Indian Ministry of Health. Accreditation of hospitals and other sanitation facilities is managed locally by NABH (National Accreditation Board for Hospitals and Healthcare Providers), which is the constituent board of QCIN (Quality Council of India). Some hospitals are also internationally accredited by the Joint Commission International, the International Organization for Standardization (ISO), the British Standards Institute, or are affiliated with health care organizations and insurance companies in the US and the West.

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Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs)

2 Tbsp. basmati rice, rinsed
1 large bunch cilantro
1 large bunch dill
1 bunch parsley
1 small onion, thinly sliced
½ cup extra-virgin olive oil
8 garlic cloves, finely chopped
1½ tsp. ground turmeric
10 oz. frozen chopped spinach
¼ cup dried cilantro
1 tsp. freshly ground black pepper
2½ tsp. kosher salt, plus more
¼ cup fresh lime juice (from about 4 limes)
6 large eggs or 6 large egg whites
1 cup cooked rice
Smoked white fish for side, optional

Cook rice according to package instructions.
Meanwhile, tear cilantro, dill, and parsley (including stems) with your hands. Working in batches if needed, stuff into a food processor and process until finely chopped.
Combine onion and oil in a cold large high-sided skillet with a lid. Place over medium-high heat and cook, stirring and shaking pan occasionally, until onion is dark brown around the edges, 6–8 minutes. Add garlic and cook, stirring, until garlic is just barely golden, about 1 minute. Add turmeric and cook, stirring, 30 seconds. Add herbs and spinach (no need to defrost or drain) and cook, stirring often, until herbs are wilted and spinach is thoroughly defrosted, about 2 minutes. Add dried cilantro, pepper, 2½ tsp. salt, and reserved parcooked rice along with all of the water. Bring to a simmer, cover, and cook over medium-low heat until flavors come together, about 10 minutes.
Remove lid and continue to cook spinach mixture until greens are glossy and liquid is almost completely evaporated (dragging a rubber spatula or wooden spoon through the mixture should leave a trail with little to no liquid seeping back in), 6–8 minutes. Stir in lime juice; taste and season with more salt if needed.
Make 6 divots in mixture and crack an egg into each one (or, if making with egg whites only, separate out egg yolks first and reserve for another use). Working quickly, drag the tip of an offset spatula or butter knife through each egg once or twice to break up the yolks and encourage wisps of egg white to spread throughout the mixture (you want a marbled effect—don’t scramble). Cover pan and simmer until eggs are cooked to your liking, about 3 minutes for jammy. Serve with rice and smoked fish alongside if desired.

Cook’s Note
If you have cooked rice on hand, you can skip the first step and add ¼ cup cooked rice and 3 cups hot water instead.

Enchilada Torte

Enchilada Torte

Ingredients:
** 1 pound ground turkey, thawed if frozen
** 1 medium onion -- chopped
** 1/4 teaspoon chopped green bell pepper
** 1 teaspoon minced garlic
** 1 8 ounce can tomato sauce
** 1/2 cup mild enchilada sauce
** 2 teaspoons chili powder
** 1/2 teaspoon cumin
** 1/2 4 oz. can mild chopped green chilies chopped jalapenos (opt.)
** 4 flour or corn tortillas (6")
** 2 cups grated Cheddar & Monterey Jack cheese -- mixed
** sour cream, lettuce, black olives

Directions:
1. Crumble thawed ground turkey in 1 1/2-2 qt. casserole or bowl. Add chopped onion and green pepper and minced garlic. Cover with wax paper. Microwave on High for 4-6 mins., stirring twice to break up chunks, until not pink. Stir in tomato sauce, enchilada suce, chili powder, cumin and chopped green chilies. Cover with wax paper. Microwave on high for 4 to 6 minutes.
2. Stir once or twice until sauce is slightly thick and hot. To Assemble: Put 1 of tortillas in bottom of deep 1 1/2 qt. Microwave casserole. Top with 1/4 of sauce and 1/4 of cheese. Cover with wax paper. Microwave on High for 3-5 minutes. Cut into wedges. Serve with sour cream, lettuce and black olives.

Enjoy!
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Spicy posole soup

SPICY POSOLE SOUP

Prep and Cook Time: 28 min.

Ingredients:
** 1 medium onion, chopped
** 6 medium cloves garlic, chopped
** 4 cups + 1 TBS chicken or vegetable broth
** 2 TBS fresh lime juice
** 3 cups kale rinsed and chopped fine (remove stems)
** 2 cups canned hominy, drained
** 15oz can diced tomatoes
** 4oz can diced green chili
** 3 TBS chopped fresh cilantro
** salt and pepper to taste

Directions:
1. Rinse kale and remove stems. Chop fine. Heat 1 TBS broth in medium sized soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
2. Add garlic and continue to sauté for another minute. Add remaining ingredients except cilantro. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium low and simmer for 15 minutes, uncovered. Add cilantro, salt and pepper.

Enjoy!
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Cranberry cocktail meatballs

CRANBERRY COCKTAIL MEATBALLS

Ingredients:
* 2 pounds Ground beef
* 1 cup Cornflake crumbs
* 2 Eggs
* 1/2 cup Chopped, fresh parsley
* 1/3 cup Ketchup
* 3 tablespoons Minced onions
* 2 tablespoons Soy sauce
* 1/4 teaspoon Garlic powder
* 1/4 teaspoon Pepper Sauce
* 16 ounces Can, jellied or whole cranberry sauce
* 12 ounces Chili sauce
* 1 tablespoon Brown sugar
* 1 tablespoon Lemon juice

Directions:
1. In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole or baking pan.

2. Heat oven to 300 degrees F. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to Crock Pot and keep on low for serving.

Enjoy!
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Mediterranean Portobello Burger

1 clove garlic, minced
½ tsp kosher salt
2 tbsp extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 large slices country-style sourdough bread, cut in half
½ cup sliced jarred roasted red peppers
½ cup chopped tomato
¼ cup crumbled reduced-fat feta cheese
2 tbsp chopped pitted Kalamata olives
1 tbsp red wine vinegar
½ tsp dried oregano
2 cups loosely-packed mixed baby salad greens

Preheat grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread. Combine red peppers, tomato, feta, olives, vinegar, oregano, and the remaining 1 tablespoon oil in a medium bowl. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

White Grape~ Tangerine~ & Asti-Spumante Punch

White Grape ~ Tangerine ~ & Asti-Spumante Punch

Ingredients:
** 48 oz white grape juice -unsweetened
** 6 oz tangerine juice concentrate
** 1 c club soda, chilled
** 1/4 c lemon juice
** 1/4 c brandy
** 1 champagne, domestic, chilled
** 1 orange slice, thin

Directions:
In a punch bowl, whisk together the grape juice, tangerine concentrate, club soda, lemon juice, and brandy; cover and chill the mixture until cold. Add the champagne just before serving in punch glasses.

Yield 12 Servings

Enjoy!
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Mexican Chicken Salad

Mexican Chicken Salad

Ingredients:
-- Dressing:
**1/4cup cider vinegar
**3 tablespoons honey
**1 1/2teaspoons cumin
**1/4teaspoon salt and pepper

-- Chicken Mixture:
**1 tablespoon olive oil
**2 whole boneless chicken breasts, cut into 2 inch strips
**1/2 teaspoon garlic salt
**1 (16 ounces) package frozen corn
**1 cup chopped plum tomatoes
**1 (15ounces) can black beans, rinsed and drained
**5 green onions, chopped
**1 red bell pepper, chopped

-- Salad:
**1 package mixed salad green
**2 avocadoes, peeled and chopped
**2 cups monterey jack cheese
**3 cups slightly crushed blue corn chips
**1 cup sour cream
**1 jar thick & chunky salsa

Directions:
1. Mix dressing ingredients and set aside.
2. Heat oil in skillet.
3. Sprinkle chicken with garlic salt, then sauté in pan until no
longer pink, about 5 minutes.
4. Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
5. Stir in dressing.
6. Chill at least 1 hour.
7. When ready to eat, combine chicken mixture with lettuce.
8. Serve along with avocados, cheese, tortilla chips, sour cream and salsa

Enjoy!
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Beer-Marinated Flank Steak

Beer-Marinated Flank Steak

Ingredients:
** 1 large onion, chopped
** 1/2 teaspoon ground cumin
** 4 garlic cloves, finely minced
** 1/2 teaspoon salt
** Freshly ground pepper to taste
** 1 (12-ounce) bottle beer
** 1 (1 1/2-pound) flank steak

Directions:
1. Combine all ingredients except steak in a large self-closing plastic bag, mixing well. Add steak to marinade, seal and refrigerate for 12 hours or overnight.
2. Remove steak from marinade. Broil 5-inches from heat for 4 to 5 minutes on each side, or until desired degree of doneness.
3. To serve, thinly slice steak diagonally across the grain.

Makes 4 to 6 servings.

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All day crockpot delight

ALL DAY CROCKPOT DELIGHT

Ingredients:
** 2-3 lbs. boneless chuck, cut into 1 inch cubes
** 1/2 c. flour
** 1/4 c. butter
** 1 onion, sliced
** 1 tsp. salt
** 1/8 tsp. pepper
** 1 clove garlic, minced
** 2 c. beer
** 1/4 c. flour

Directions:
1. Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
2. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water.
3. Stir into meat mixture, cook on high 30-40 minutes.

Serve with rice and salad.

Enjoy!
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Asian mushroom sauté

ASIAN MUSHROOM SAUTÉ

Ingredients:
** 2 cups fresh shiitake mushrooms sliced thick
** 2 TBS chicken or vegetable broth
** 1 TBS minced fresh ginger
** 2 medium cloves garlic, chopped
** 1 cup coarsely chopped scallion
** 2 TBS soy sauce salt and white pepper to taste

Directions:
1. Prepare all ingredients by washing, slicing and chopping.
2. Simmer ginger, garlic, mushrooms, and scallion in broth for about 3 minutes on medium high heat.
3. Season with soy sauce, salt and pepper.

Prep and Cook Time: 15 min.

Enjoy!
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California-Style Tuna Eggs Benedict

2 (5-ounce) cans Chicken of the Sea® Solid White Albacore Tuna in Water, drained
1 large egg, slightly beaten
¼ cup panko breadcrumbs
1½ tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh chopped parsley
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
1 tablespoon olive oil
4 slices tomato
2 avocados, sliced
1 cup sprouts
1 teaspoon vinegar
4 large eggs
1 cup hollandaise sauce

In a medium bowl, stir together tuna, beaten egg, breadcrumbs, mayonnaise, lemon juice, lemon zest, parsley, salt and pepper until combined. Divide the mixture into 4 equal portions and shape into patties.
Heat the olive oil in a large skillet over medium-high heat. Add the patties to the pan and cook for 2-3 minutes or until golden brown. Flip the patties over and cook for an additional 2-3 minutes. Set aside and keep warm.
Bring about 2 inches of water to a simmer in a large pot. Add the vinegar to the water and stir. Crack each egg into a separate ramekin or coffee mug. When the water is still (do not boil), slowly tip the egg into the water. Allow the egg to sit in the water for a few seconds to allow the white to cook, then carefully fold over the egg white making sure it doesn't stick to the bottom of the pan. Once the egg yolk is set, remove the egg to a plate using a slotted spoon.
Transfer the patties to two plates and top each with a slice of tomato, avocado slices, sprouts and an egg. Spoon ¼ cup hollandaise sauce over each and serve immediately.

Ginger peachy chicken

GINGER PEACHY CHICKEN

Prep and Cook Time: 30+ min.

Ingredients:
** 8 skinless, boneless chicken breast halves
** 3/4 cup brown sugar
** 4 fresh peaches - peeled, pitted and sliced
** 1/8 teaspoon ground ginger
** 1/8 teaspoon ground cloves
** 2 tablespoons fresh lemon juice Preheat oven to 350 degrees F (175 degrees C).

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased 9x13 inch baking dish and sprinkle with 1/2 cup of brown sugar.
2. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice. Bake at 350 degrees F (175 degrees C) for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear.

Enjoy!
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Cheese & corn quesadillas

CHEESE & CORN QUESADILLAS

Prep and Cook Time: 19 min.
Ingredients:
** 4 (10-in.) flour tortillas
** 1 can (15-oz.) corn, drained
** 1-1/2 cups shredded Monterey Jack cheese
** 2 medium roma tomatoes, seeded and diced

Directions: Preheat oven to 350°F. Spray 2 baking sheets with vegetable cooking spray. Place tortillas on prepared baking sheets. Evenly sprinkle each tortilla with corn, cheese and tomatoes. Bake for 4 minutes, or until cheese begins to melt and tortilla is still pliable. Fold tortilla in half. Carefully flip tortilla over, and bake another 5 minutes. Cut each quesadilla into 4 wedges; serve warm.

Enjoy!

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Cuban Mojo Chicken

1 (5 to 6 pound) roasting chicken
Salt and ground black pepper to taste

Cuban Mojo Marinade

Zest of 1 orange
Zest of 1 lime
1/2 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
4 tablespoons butter, melted OR 1/4 cup olive oil
8 cloves garlic, chopped finely
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped cilantro (lightly packed)
Orange and lime slices for garnish (optional)

Remove the chicken giblets. They can be discarded or saved for other preparations like stocks or gravies. Rinse the chicken inside and out and remove any excess fat. Pat dry with paper towels and season lightly with salt and pepper (the marinade has salt and pepper as well but a whole chicken needs quite a bit of seasoning).
In a small bowl, mix all the Cuban Mojo marinade ingredients. Place the chicken in a large bowl and pour the marinade over the chicken. Cover with plastic wrap and marinate for 4 hours or overnight.
Preheat the oven to 425 degrees Fahrenheit. Arrange a rack in the lower third part of the oven.
Remove the chicken from the marinade and place in a large roasting pan. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Bake the chicken for 1 hour. If the breast is getting too golden, tent a piece of aluminum foil over the breast. Bake for an additional 15 minutes or until the internal temperature reaches 165 degrees in the thickest part of the thigh.
Remove from the oven and tent with aluminum foil. Let the chicken rest for 10 minutes before carving.