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MAMY Recipes, Bandipora (2026)

04/02/2024

Mediterranean Delight Antipasto Salad

Ingredients:

1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, pitted
1/2 cup marinated artichoke hearts, chopped
1/4 cup roasted red peppers, sliced
1/4 cup thinly sliced red onion
1/2 cup cucumber, sliced
1/4 cup feta cheese, crumbled
1/4 cup pepperoncini, sliced
1/2 cup salami, sliced into strips
1/4 cup fresh basil leaves, torn
For the dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Directions:

In a large salad bowl, combine the romaine lettuce, cherry tomatoes, kalamata olives, artichoke hearts, roasted red peppers, red onion, cucumber, feta cheese, pepperoncini, salami, and basil leaves.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss well to ensure all ingredients are evenly coated.
Serve immediately or chill in the refrigerator for 30 minutes before serving to enhance the flavors.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes

Kcal: 320 kcal | Servings: 4 servings

04/02/2024

Creamy Biscuit-Topped Chicken Pot Pie
Hearty Chicken Pot Pie with Fluffy Biscuit Topping
Savory Chicken Pot Pie with Golden Biscuit Crust
Homemade Biscuit-Covered Chicken Pot Pie
Chicken and Vegetable Pot Pie with Buttery Biscuit Crust
Chicken Pot Pie with Biscuit Blanket
Golden Biscuit-Covered Chicken Pot Pie
Biscuit-Topped Chicken Pot Pie Delight
Classic Chicken Pot Pie with Fluffy Biscuit Lid
Biscuit-Crusted Chicken and Veggie Pie
Recipe
Ingredients:

2 cups cooked chicken, shredded
2 cups mixed vegetables (carrots, peas, corn, green beans)
1/2 cup onion, finely chopped
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 3/4 cups chicken broth
1/2 cup milk
1 (16.3 ounces) can refrigerated biscuit dough
Directions:

Preheat your oven to 375°F (190°C).

In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and cook until translucent.

Stir in the all-purpose flour, salt, black pepper, and dried thyme, creating a roux. Cook for a few minutes until it's lightly browned.

Gradually whisk in the chicken broth and milk until the mixture thickens and becomes smooth. This will be your creamy sauce.

Add the shredded chicken and mixed vegetables to the skillet, stirring to combine everything evenly. Let it simmer for a few minutes until heated through.

Transfer the chicken and vegetable mixture to a 9x13-inch baking dish, spreading it out evenly.

Open the can of refrigerated biscuit dough and place the biscuits on top of the filling mixture.

Bake in the preheated oven for 20-25 minutes or until the biscuits are golden brown and the filling is bubbling.

Allow it to cool for a few minutes before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 6 servings

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04/02/2024

Mille-Feuille Napoleon Pastry

Classic French Napoleon Pastry with Layered Puff Pastry and Vanilla Cream

Ingredients:

1 package (17.3 ounces) puff pastry, thawed
2 cups milk
1/2 cup sugar
6 egg yolks
1/3 cup cornstarch
1 teaspoon vanilla extract
1 cup heavy cream
Powdered sugar, for dusting
Directions:

Preheat oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry and cut into three equal parts. Place on a baking sheet lined with parchment paper.
Bake for 15 minutes or until golden brown. Let cool.
In a medium saucepan, heat milk over medium heat until it just begins to boil. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
Gradually add the hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened. Remove from heat and stir in vanilla extract. Cover with plastic wrap and chill in the refrigerator.
Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled custard.
Assemble the mille-feuille by placing one layer of puff pastry on a plate, spreading half of the custard mixture on top, and repeating with the remaining layers, finishing with a layer of puff pastry.
Dust the top with powdered sugar before serving.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes

Kcal: 450 kcal | Servings: 8 servings

04/02/2024

Crispy Southern-Style Pork Chops

_Southern Charm Crispy Pork Chops with a Zesty Twist

_____Ingredients:____

4 bone-in pork chops
1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 eggs
1/4 cup milk
Vegetable oil for frying
_____Directions:____

In a shallow bowl, mix flour, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper.
In another bowl, whisk together eggs and milk.
Dip each pork chop into the egg mixture, then coat with the flour mixture.
Heat oil in a large skillet over medium-high heat.
Fry pork chops for 5-7 minutes on each side or until golden brown and cooked through.
Drain on paper towels before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 410 kcal | Servings: 4 servings

04/02/2024

Cherry Pie Bars

Sumptuous Cherry Pie Squares: A Fusion of Pie and Cake

Ingredients:

1 cup unsalted butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
21 oz cherry pie filling
Directions:

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla and almond extract.
Gradually add flour and salt to the creamed mixture, mixing until just combined.
Spread three-quarters of the batter in the prepared pan. Spread cherry pie filling evenly over the batter. Drop the remaining batter by teaspoonfuls over the filling.
Bake for 35-45 minutes, or until a toothpick inserted into the cake portion comes out clean. Cool before cutting into bars.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 325 kcal per serving | Servings: 24 bars

03/02/2024

Mexican Chicken Tinga

Spicy and Smoky Shredded Chicken Tinga

Ingredients:

2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 chipotle peppers in adobo sauce, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 chicken breasts (about 2 lbs), cooked and shredded
1/2 cup chicken broth
Directions:

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
Add the diced tomatoes, chipotle peppers, cumin, oregano, salt, and pepper. Stir to combine.
Add the shredded chicken and chicken broth. Stir well, ensuring the chicken is fully coated with the sauce.
Reduce the heat to low and simmer for 20 minutes, or until the sauce has thickened.
Serve with tortillas, rice, or on tostadas with your choice of toppings such as sliced avocado, fresh cilantro, and crumbled queso fresco.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 310 kcal | Servings: 4 servings

03/02/2024

Tourtière (French-Canadian Meat Pie)

Savory Heritage Meat Pie: A French-Canadian Delight

Ingredients:

1 pound ground pork
1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 bay leaf
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
2 pie crusts (for top and bottom)
1 egg, beaten (for egg wash)
Directions:

In a large skillet over medium heat, combine the ground pork, ground beef, onion, and garlic. Cook until the meat is no longer pink and the onions are soft.
Add water, salt, pepper, cinnamon, cloves, nutmeg, allspice, and bay leaf to the skillet. Stir well to combine.
Lower the heat and let simmer for about 20 minutes, stirring occasionally. Remove the bay leaf and stir in the breadcrumbs and parsley. Let the mixture cool.
Preheat the oven to 400°F (200°C).
Place one pie crust in a pie dish. Add the meat mixture, spreading it evenly. Cover with the second pie crust and seal the edges. Cut slits in the top crust for steam to escape. Brush the top with the beaten egg.
Bake for 45 minutes, or until the crust is golden brown.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes

Kcal: 410 kcal | Servings: 8 servings

03/02/2024

Ultimate Comfort Beef Stew

Rich and Hearty Gourmet Beef Stew

Ingredients:

2 pounds beef chuck, cut into 1-inch pieces
1/4 cup all-purpose flour
3 tablespoons olive oil
1 large onion, chopped
3 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 cup red wine
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 bay leaves
2 cups potatoes, peeled and cubed
Salt and pepper to taste
1 cup frozen peas
Directions:

Season the beef chunks with salt and pepper, then toss them in flour to coat. Shake off the excess.
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove beef and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the onion, carrots, and celery until softened, about 5 minutes.
Add garlic and cook for another minute.
Pour in red wine, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot. Add beef broth, tomato paste, rosemary, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
Add potatoes and simmer, covered, for another 30 minutes, or until the beef and potatoes are tender.
Stir in frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste. Remove bay leaves before serving.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes

Kcal: 350 kcal | Servings: 6 servings

03/02/2024

Creamy Tomato Basil Soup

Ina Garten’s Comforting Tomato Basil Soup with a Twist

Ingredients:

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 (28-ounce) cans crushed tomatoes
1 cup heavy cream
1/2 cup tightly packed fresh basil leaves, chopped
Salt and pepper to taste
Optional garnishes: croutons, basil leaves, grated Parmesan
Directions:

Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
Pour in the broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes.
Remove from heat. Blend the soup using an immersion blender until smooth.
Return the pot to low heat, and stir in heavy cream and chopped basil. Season with salt and pepper to taste.
Serve hot, garnished with croutons, basil leaves, and grated Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 310 kcal | Servings: 6 servings

03/02/2024

Donut Muffins

Miniature Cinnamon Sugar Breakfast Delights

Ingredients:

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
For Topping:

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon
Directions:

Preheat oven to 375°F (190°C). Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup melted margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with 1 teaspoon of cinnamon.
Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: Approx. 100 kcal per muffin | Servings: 24 muffins

03/02/2024

Spicy Stuffed Freezer-Friendly Peppers

Fiesta Peppers Packed with Protein and Spice

Ingredients:

6 large bell peppers, any color
1 pound ground turkey
1 cup frozen corn, thawed
1 (15 oz) can black beans, rinsed and drained
1 cup cooked rice
1 cup salsa, plus extra for serving
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheddar cheese
Fresh cilantro, for garnish
Directions:

Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 3 minutes, then plunge into ice water to stop the cooking process. Drain well.
In a skillet, cook the ground turkey over medium heat until no longer pink. Drain any excess fat.
Add the corn, black beans, cooked rice, salsa, cumin, chili powder, and garlic powder to the skillet. Season with salt and pepper. Cook for another 5 minutes, stirring occasionally.
Preheat your oven to 375°F (190°C).
Stuff each pepper with the turkey mixture and place in a baking dish. Top each pepper with shredded cheese.
Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish with fresh cilantro and serve with extra salsa on the side.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 350 kcal | Servings: 6 servings

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