easy pumpkin bread recipe with canned pumpkin


1. Flour (3 to 5 c)
2. pumpkin puree (16 oz)
3. brown sugar (3/4c)
4. white sugar (2c)
5. eggs (4)
6. vegetable oil (1c)
7. baking soda (2tsp)
8. ground cinnamon (1 1/2tsp)
9. ground nutmeg (1 pinch)
10. butter for baking dish

Method of preparation:

1. First heat the oven to 350 degrees F. Take a large bowl, mix flour, baking soda, spices, salt and sugar in it. Mix it with spoon or with hands.

pumpkin-bread 1

2. Take another bowl, mix pumpkin puree and oil in it. Then beat eggs in it one by one.

3. Take the bowl of flour mixture and then make a well in the center of the flour mixture. Now pour the mixture of pumpkin in this well. Mix all the ingredients with your hands until gets smooth.

pumpkin-bread 2

4. Take 2 loaf pans and buttered them. Pour the batter into these pans and then bake for about 1 hour or until the tooth pick inserted in it comes out clean.

5. Keep it cool before taking out the pan. Serve warm or at room temperature. It can be served with cream cheese spread on the top.

pumpkin-bread 3

Roasted Chicken And Fennel Risotto Recipe


1. Arborio rice (1 1/2c)
2. diced roasted chicken (2c)
3. hot roasted chicken broth (71/2 to8c)
4. balsamic vinegar (1/4c)
5. unsalted butter (2tbsp)
6. fennel bulb (1) julienned, keep a few leaves for garnish
7. diced onion (1)
8. extra virgin olive oil (1/4c)
9. salt and pepper (to taste)

Method of preparation:

1. Take a pan, heat olive oil in it over medium heat and saute the onion and fennel for about 3 minutes until gets golden. Add rice in it and stir it for 3 to 4 minutes until the rice gets opaque. Now stir balsamic vinegar till it is well absorbed.

fenel riceto 1

2. Add  balsamic vinegar in it and cook it until it gets absorbed. Add 1 cup of broth to the rice mixture. Stir this until the liquid gets absorbed or until ¼ of the chicken broth is left for about 18 to 20 minutes.

fenel riceto 2

3. Now add the left over chicken broth and butter in it. Add pepper and salt according to taste. When it gets ready then adds a few fennel leaves on the top to decorate it and then serve it.

fenel riceto 3

Make 6 servings.

Italian Rice Balls Recipe


1. Carolina rice (2lb)
2. ground beef (1lb)
3. eggs (5to6large)
4. grated Romano cheese (1 1/2c)
5. tomatoes sauce (1can)
6. water (6c)
7. milk (2 1/2c)
8. butter (2sticks)
9. flour as needed
10. bread crumbs for cooking rice balls (11/2c)
11. oil for deep frying the rice balls.

Method of preparation:

1. Take a large saucepan, boil rice with water in it. Cook it over low heat until the water is evaporated. Add butter, milk, cheese, and 3 beaten eggs and cook it by stirring until the rice is thick and pasty.

rice balls 1

2. Now place the rice on a flat pan and cool it overnight. Take a pan brown the ground beef in it and drain it. Then add tomato sauce and mix it well.

3. Take a mound of rice in the palm of your hand, make a well in it and fill this well with meat mixture. Cover it with another mound of rice and then shape it into balls. Make more balls like this.

rice balls 2

4. Roll these balls in flour and dip in eggs and coat with breadcrumbs. Now deep fry these balls over medium-high heat until gets golden brown.

rice balls 3

Make about 35 balls.

Zuppa Di Cipalle (Onion Soup) Recipe


1. Vegetable broth (1 1/2quarts)
2. butter (2/3c)
3. ground parmesan (6tbsp)
4. white onions (4 ½ to 5lbs)
5. salt and black pepper (to taste)

Method of preparation:

1. Take onions, peel them and soak them for about 25 to 30 minutes in cold running water. Take out the onions from water and then cut them into thin slices.

onion-soup 1

2. Take a non-stick pan. Heat butter in it and then add onions in it. Cook the onions over medium heat by stirring them often. Cook them until they get soften.

onion-soup 3

3. Now blend the onions in the food processor. After blending put them in the pan along with the vegetable broth. Simmer it uncovered until it gets thicken to a cream. It should take about 45 minutes or an hour.

onion-soup 2

4. Add salt and black pepper. When it gets ready then mix parmesan cheese and serve it immediately.

How to Cook Chicken Milano


1. Skinless, boneless chicken breasts halves (1pound)
2. heavy cream (1c)
3. chicken broth, divided (1c)
4. sun-dried chopped tomatoes (1/2c)
5. minced garlic (2cloves)
6. butter (1tbsp)
7. dry fettuccini pasta (8ounces)
8. chopped fresh basil (2tbsp)
9. vegetable oil (2tbsp)
10. salt and pepper (to taste).

chicken-milano 2

Method of preparation:

1. Take a large saucepan, place it over low heat, melt butter in it and add garlic in it and cook it for about 30 seconds. Add ¾ cup of chicken broth and tomatoes in it.

chicken-milano 1

2. Increase the heat to medium and then keep the mixture to boil. Now turn down the heat, keep it to simmer uncovered for about 10 minutes. Then add cream in it and keep the mixture to boil by stirring until the gravy gets thickened. Sprinkle salt and pepper on both sides of chicken.

3. Take a large frying pan, place it over medium heat. Heat oil in it and cook chicken in it for about 4 minutes. Place it in a bowl, cover it and keep it warm. Throw out fat from pan.

4. Boil ¼ cup of chicken broth in the pan over medium heat by stirring it. When it gets reduced then add prepared cream sauce and basil in it. Adjust the seasoning according to taste.

chicken-milano 3

5. Meanwhile, cook pasta in a large bowl of salted water until it gets soft. Place the drained pasta in a bowl and mix 3 to 4 tablespoon of sauce in it.

6. Now cut the chicken breast into slices. Heat the sauce. Place the pasta in serving plate, place chicken slices on top and coat with cream sauce. Now it is ready to serve.


Number of servings – 4