Ingredients:

• 1 bunch of asparagus
• 2 tablespoons olive oil
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon minced ginger
• 2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

 Recipe :

1. Break off the ends of asparagus, holding the stalk at both ends, bend the stalk until it snaps.
2. Cut them into about 2 inch pieces at a slight diagonal.
3. Heat the oil in a frying pan large enough to hold the spears over medium heat.
4. Add cumin seed after seeds crack add ginger, lemon juice, salt black pepper. Stir-fry for a minute and add the asparagus.
5. Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
   Serve hot or at room temperature.

Serving suggestion:
Sprinkle the shredded Parmesan cheese, or sprinkle cheddar cheese and melt it for few minutes in microwave oven.

Asparagus with Ginger Recipe by Manjula

Ingredients :

• 4 large Organic Lemons
• 1/4 cup Water, hot
• 1/2 gallon Water, cold
• 1/4 cup Sugar

Recipe :

1. Create a simple syrup by dissolving the sugar in a 1/4 cup of hot water.
2. Juice the lemons through a strainer.
3. Add the lemon juice and simple syrup to the cold water and mix well.
4. Pour over ice and enjoy!

Recipe created by Chef Keith Snow

History :

Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into soft burritos or layered as enchiladas.

The history of tortillas dates back to 10,000 BC, when a peasant first prepared this flat corn bread to the Mayan king. Missionaries later spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread for their versatility and low fat content. Hi, Im Jason Hill of Chef Tips outside the Mission

Ingredients :

• flour,
• baking powder,
• vegetable shortening or lard and
• salt.

1. First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl.
2. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands.
3. Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water.
4. Drizzle this slowly into the flour mixture and mix until you have a soft dough.
5. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry.
6. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes.
7. Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening.
8. Flatten and cover balls with plastic wrap and let rest for 20-30 minutes.
9. To prepare the tortillas, preheat a griddle over medium heat. Remove a flattened ball and roll it into a circle. A small rolling pin works well.
10. Turn the dough around after each stroke with the rolling pin.
11. Roll as thin as possible, stretching with your fingers if necessary.
12. Place each rolled tortilla on a hot cast iron skillet, pan or griddle and flip over every 15-20 seconds.
13. Youll know its done when it develops brown spots on each side and it bubbles up.
14. Serve these warm tortillas with butter right off the pan. You can even sprinkle them with a bit of cinnamon sugar for a dessert treat.

We hope you enjoy our easy recipes. Thanks for tubing in.

Classic French upside down pie

I need help to write the recipe. You can do it in the comment area ;) Thanks a lot! 

1. Roll the dough and cut it in third, and then cut each third into an half.
2. If the dough become too sticky, throw some more flavour down and roll around in it.
3. Roll the dough.
4. Connect the top of each other rope together.
5. You take the far right rope and you bring it all the way over to the left.Then you take the far left rope and you bring it all over to the right.
6. Now you have 4 ropes , separate them just a little bit. Bring the rope (the one i brought all over to the left) into the middle.
7. Take the penultimate rope and bring it all the way over to the left. Take the last rope and bring it into the middle.
8. Then you take the seconf rope and bring it all over to the right. Take the “new first rope“ and bring it down in the middle
9. Do that over and over again.
10. At the very end, you just put the end under
11. Let your challah rise a second time for an hour. Then brush them with beaten eggs.
12. Step-by-Step Instructions on how to braid a six-strand challah

Ingredients : 

• 2 lb Stew Beef
• 1 green pepper
• 1 red pepper
• 1 onion
• 3 ts garlic 
• 1 cup of corn
• 2 cups of chopped carrots
• 2 cups of chicken broth
• 2 cups of water
• 2 cans of stewed tomatoes
• 2 or 3 large potatoes cubed
• butter
• salt and pepper

Recipe :

1. Wash your meat. Cut down your beef stew if pieces are too big and sliced the meat.
2. Add the onions, green pepper and red pepper in a pot with butter.
3. Add garlic, pepper and salt.
4. Add beef stew in the pot. When meat become brown, turn it down.
5. Add salt and pepper
6. We have been cooking this for about 1 hour
7. Add 2 cup of chicken broth, sliced carrots, corn, stewed tomatoes
8. If you want more juice, add some more chicken broth and/or water.
9. Add the potatoes
10. Cook this down for 3 or 4 hours

www.davecancook.com Cooking with Dave. Beef Stew is wonderful!

1. Roll the dough and cut it in third, and then cut each third into an half.
2. If the dough become too sticky, throw some more flavour down and roll around in it.
3. Roll the dough.
4. Connect the top of each other rope together.
5. You take the far right rope and you bring it all the way over to the left.Then you take the far left rope and you bring it all over to the right.
6. Now you have 4 ropes , separate them just a little bit. Bring the rope (the one i brought all over to the left) into the middle.
7. Take the penultimate rope and bring it all the way over to the left. Take the last rope and bring it into the middle.
8. Then you take the seconf rope and bring it all over to the right. Take the “new first rope“ and bring it down in the middle
9. Do that over and over again.
10. At the very end, you just put the end under
11. Let your challah rise a second time for an hour. Then brush them with beaten eggs.
12. Step-by-Step Instructions on how to braid a six-strand challah

Ingredients : 

• 2 lb Stew Beef
• 1 green pepper
• 1 red pepper
• 1 onion
• 3 ts garlic 
• 1 cup of corn
• 2 cups of chopped carrots
• 2 cups of chicken broth
• 2 cups of water
• 2 cans of stewed tomatoes
• 2 or 3 large potatoes cubed
• butter
• salt and pepper

Recipe :

1. Wash your meat. Cut down your beef stew if pieces are too big and sliced the meat.
2. Add the onions, green pepper and red pepper in a pot with butter.
3. Add garlic, pepper and salt.
4. Add beef stew in the pot. When meat become brown, turn it down.
5. Add salt and pepper
6. We have been cooking this for about 1 hour
7. Add 2 cup of chicken broth, sliced carrots, corn, stewed tomatoes
8. If you want more juice, add some more chicken broth and/or water.
9. Add the potatoes
10. Cook this down for 3 or 4 hours

www.davecancook.com Cooking with Dave. Beef Stew is wonderful!

Ingredients :

• 4 large Organic Lemons
• 1/4 cup Water, hot
• 1/2 gallon Water, cold
• 1/4 cup Sugar

Recipe :

1. Create a simple syrup by dissolving the sugar in a 1/4 cup of hot water.
2. Juice the lemons through a strainer.
3. Add the lemon juice and simple syrup to the cold water and mix well.
4. Pour over ice and enjoy!

Recipe created by Chef Keith Snow

Classic French upside down pie

I need help to write the recipe. You can do it in the comment area ;) Thanks a lot! 

History :

Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into soft burritos or layered as enchiladas.

The history of tortillas dates back to 10,000 BC, when a peasant first prepared this flat corn bread to the Mayan king. Missionaries later spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread for their versatility and low fat content. Hi, Im Jason Hill of Chef Tips outside the Mission

Ingredients :

• flour,
• baking powder,
• vegetable shortening or lard and
• salt.

1. First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl.
2. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands.
3. Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water.
4. Drizzle this slowly into the flour mixture and mix until you have a soft dough.
5. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry.
6. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes.
7. Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening.
8. Flatten and cover balls with plastic wrap and let rest for 20-30 minutes.
9. To prepare the tortillas, preheat a griddle over medium heat. Remove a flattened ball and roll it into a circle. A small rolling pin works well.
10. Turn the dough around after each stroke with the rolling pin.
11. Roll as thin as possible, stretching with your fingers if necessary.
12. Place each rolled tortilla on a hot cast iron skillet, pan or griddle and flip over every 15-20 seconds.
13. Youll know its done when it develops brown spots on each side and it bubbles up.
14. Serve these warm tortillas with butter right off the pan. You can even sprinkle them with a bit of cinnamon sugar for a dessert treat.

We hope you enjoy our easy recipes. Thanks for tubing in.

Ingredients:

• 1 bunch of asparagus
• 2 tablespoons olive oil
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon minced ginger
• 2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

 Recipe :

1. Break off the ends of asparagus, holding the stalk at both ends, bend the stalk until it snaps.
2. Cut them into about 2 inch pieces at a slight diagonal.
3. Heat the oil in a frying pan large enough to hold the spears over medium heat.
4. Add cumin seed after seeds crack add ginger, lemon juice, salt black pepper. Stir-fry for a minute and add the asparagus.
5. Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
   Serve hot or at room temperature.

Serving suggestion:
Sprinkle the shredded Parmesan cheese, or sprinkle cheddar cheese and melt it for few minutes in microwave oven.

Asparagus with Ginger Recipe by Manjula

1. Roll the dough and cut it in third, and then cut each third into an half.
2. If the dough become too sticky, throw some more flavour down and roll around in it.
3. Roll the dough.
4. Connect the top of each other rope together.
5. You take the far right rope and you bring it all the way over to the left.Then you take the far left rope and you bring it all over to the right.
6. Now you have 4 ropes , separate them just a little bit. Bring the rope (the one i brought all over to the left) into the middle.
7. Take the penultimate rope and bring it all the way over to the left. Take the last rope and bring it into the middle.
8. Then you take the seconf rope and bring it all over to the right. Take the “new first rope“ and bring it down in the middle
9. Do that over and over again.
10. At the very end, you just put the end under
11. Let your challah rise a second time for an hour. Then brush them with beaten eggs.
12. Step-by-Step Instructions on how to braid a six-strand challah