1 pkg. cream cheese
1 can 14-0z Progresso artichoke hearts, drained, coarsely chopped
1/2 cup spinach frozen, chopped or steamed
1/4 cup Mayonnaise
1/4 cup Parmesan cheese
1/4 cup Romano cheese
1 clove garlic, finely minced
1/2 tsp. Basil dried (1 Tbsp. Basil, fresh)
1/4 cup Mozzarella cheese, grated
1/4 tsp. garlic salt
salt and pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise,
Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the
artichoke hears and spinach (careful to drain this well) and mix until blended.
Store in a container until you are ready to use. Spray pie pan with Pam, pour
in dip, and top with Mozzarella cheese. Bake at 350 for 25 minutes or until
the top is browned. Serve with toasted bread.

i made this yesterday… they were great !

Fish Tacos (Recipe courtesy Bobby Flay)

Prep Time: 35 minutes
Inactive Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 4 servings

Tacos:
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Yield: 6 to 8 servings

this recipe sounds good. i found it at http://www.boston.com/ae/food/articles/2006/01/18/guinness_ice_cream/

Guinness ice cream

Makes 1 quart

1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer’s instructions.

All recipes adaptedfrom ”Sunday Suppersat Lucques”

Spinach chopped 1 big bunch or 2 frozen spinach boxes (10 oz box)

Paneer (*see recipe below) 1 cup cubed

Onions, finely chopped 3/4 th cup

Ginger, finely chopped 1 teaspoon

Garlic, finely chopped 2 teaspoons

Green chili, chopped 1 number

Garam Masala 1 teaspoon

Oil 3 to 4 tablespoons

Salt to taste

Oil for frying

1. Heat the oil (oil for frying) and fry the cubed paneer until light brown. Keep aside.
2. Boil the spinach with ginger and garlic. Drain and puree.
3. Heat the oil in a pan and add the green chili and onions. Sauté till light brown. Add the garam masala, spinach puree and salt to taste and cook for 5 to 6 minutes.
4. Finally add the fried cheese cubes. Garnish with heavy cream and garam masala.
5. Serve with naan.

Paneer   -   Home made cheese

There is no western equivalent of Paneer. It is called “cottage cheese” in India. Paneer is an extraordinary source of protein in a vegetarian diet. It is what meat is to non-vegetarians. It is one of the easiest cheeses to make at home.   Make this a day ahead.

8 cups of whole milk

6 tablespoons of plain yogurt

4 tablespoons of freshly squeezed lime juice
Whisk the yogurt and lime juice together. Bring the milk to a boil over high heat in a large heavy saucepan. Stir frequently. As soon as the foam begins to rise, remove the pan from the heat and thoroughly but gently stir in the yogurt and limejuice. The milk will start to separate into the cheese and the whey. Boil till you can see that all the milk has finished curdling.

Set a fine cheese cloth over a colander in a clean sink. Strain the curdled milk through cheesecloth, allowing the whey to drain out. Let the cheese drain undisturbed until the cloth is cool enough to handle. Then wrap the cloth tightly around the cheese and wring it to squeeze out all the excess liquid. Place a weight on top for 2 to 3 hours. It is now ready to be cut into cubes for use.
Shelf life : 48 hours in the refrigerator. This cheese cn be made a day ahead. This way the cheese has a day to settle. If it crumbles when you cut, then you have not removed enough whey from it. So the next time let it drain for a little longer.

An elegant dish from the state of Punjab, tandoori murgh is one of the most-popular chicken dishes. It can be made in a tandoor (clay oven), baked in an oven or grilled on a barbecue.

3 lb chicken pieces
1 small onion
1/2 cup tomato sauce
1/2 cup nonfat plain yogurt
1 tsp fresh ginger, chopped
2 garlic cloves
2 tsp coriander powder
1/2 tsp cayenne pepper (optional)
2 whole cloves
1 tsp cumin seeds
4 cardamom pods
1 tsp salt
1 tsp garam masala
1/4 tsp red food coloring

1. Remove the skin and all visible fat from the chicken pieces. Cut 2–3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside.
2. Cut onion into 4–6 pieces.
3. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander powder, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring. Blend to a smooth paste.
4. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices. Cover with a lid or plastic wrap and marinate in the refrigerator 4–24 hours.
5. Preheat the oven to 400° F.
6. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan. Bake uncovered in the middle of the oven for 30 minutes. Turn pieces over and brush with remaining marinade. Bake for 10–15 minutes until chicken is tender.
7. Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get a nice red color.
8. Transfer to a serving platter. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.Makes 6 servings