Heat the water in a 4-quart saucepan over high heat to a boil. Add the rice, broccoli and cauliflower. Reduce the heat to low. Cover and cook for 12 minutes. Remove the saucepan from the heat and uncover.
Squeeze the juice from the lemon half. Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl. Season with salt and black pepper.
Stir the remaining curry powder, the bread crumbs and butter in a small bowl.
Pour the rice mixture into a 13x9x2-inch baking dish. Stir in the spinach and peas. Layer with the chicken, soup mixture and cheese. Sprinkle with the bread crumb mixture.
Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.
4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garlic, finely chopped
1 lb uncooked ziti pasta
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
6 oz shredded Parmesan cheese (about 1 1/2 cups)
Juice of 2 medium lemons (about 2/3 cup)
2 tablespoons butter
4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired
In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
2 In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
3 Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
4 Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
1 jar (24 ounces) pasta sauce
1 package (25 ounces) frozen meat or cheese ravioli
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
3 cups fresh baby spinach
Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally.
Spread 1/2 cup sauce into a greased 11×7-in. baking dish. Layer with half of the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half of the remaining sauce; repeat layers. Sprinkle with remaining cheese.
Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.
Heat the oil in a karahi or wok. Add the mustard seeds, and just as they begin to pop, add the cumin seeds and asafoetida.
Add the garlic and ginger and fry for a few minutes on a gentle heat. Then stir in the tomatoes, chilli and salt.
Cook the tomatoes on the same heat until they have turned to a soft pulp. Then add the cubed potatoes and stir them gently to coat them in the sauce. Don’t be too heavy-handed as you don’t want to mash the cooked potatoes.
Reduce the heat and place a lid on the pan. Cook for about 10 minutes, remembering to stir occasionally. You may need to add a splash of water halfway through to stop the potatoes sticking to the pan.
Once the potatoes have turned soft, add the spinach to the pan and stir gently.
Cook for a further few minutes until the spinach has wilted down. If there is any liquid in the pan at this point, just increase the heat to dry the dish out.
Sprinkle the garam masala over the top before serving.