Dara & Todd's Coconut Rice Breakfast Treat

Warm Tasty Bite Basmati Rice. Scoop 2 oz. Rice into cup or bowl. Pour 1/2 teaspoon coconut cream over the top of rice. Sprinkle with cinnamon/sugar combination over the top. Enjoy while warm.

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Crispy Bites

  • 1 package (250g) Thai Lime Pilaf
  • 30g red and green bell peppers
  • parsley (a few sprigs)
  • 1g white pepper powder
  • 1g salt
  • 2 Tbsp. water
  • 1 package Satay Partay Simmer Sauce
  • 1/2 tsp. natural vinegar
  • 1 tsp. Capsico Sauce
  • Sunflower oil for frying
  1. Open Thai Lime Pilaf packet warm it up in microwave oven for 1 minute.
  2. Place approximately 100g pilaf in blender with water and make it a paste.
  3. Mix Pilaf paste with remaining pilaf salt, white pepper powder, chopped parsley and chopped bell peppers.
  4. Make small bite-size balls out of this mixture.
  5. Heat oil and deep fry them on medium heat until crispy from outside.
  6. Pour Satay Partay Simmer Sauce in bowl and add vinegar and Capsico sauce. Mix well.
  7. Serve the balls with sauce for dipping or toss balls in pan with sauce.

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Korma Chicken Salad

  • 1 package (200g) Korma Simmer Sauce
  • 200g chicken strips
  • 200g red, green and yellow bell pepper
  • 100g carrots
  • 100g baby corn
  • Freshly crush black pepper - to taste
  • 1 tsp. natural vinegar
  • 2 tsp. salt
  • 1 Tbsp. sunflower oil
  • 1/2 tsp. sugar

Cut chicken in small strips. Heat half of oil in pan sear the chicken. Add Korma Simmer Sauce and 1 tsp. salt. Cook chicken until chicken has consistent coating. Put in refrigerator for chilling.

Cut all vegetables into small strips. Blanch carrots in boiling water for 2 minutes.

To make dressing, mix together remaining oil, vinegar, 1 tsp. salt, sugar and black pepper. Toss all vegetables in this dressing. Lightly mix chicken with Korma Sauce with dressed vegetables and serve.

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Madras Lentils Dip

By Dara Colacchio

  • 1 package Tasty Bite Madras Lentils
  • 1/4 cup diced onions
  • 2 tsp. chopped chives
  • 3 tsp. sour cream
  • 1/4 cup shredded sharp cheddar cheese
  1. Heat Madras Lentils in a skillet to reduce excess water.
  2. Remove from heat. Add onions and cheese and stir.
  3. Add sour cream and stir. Add chives and stir. Pour into serving bowl, add chives and extra cheese on top.
  4. Serve with tortilla chips.

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Madras Tacos

  • 8 taco shells
  • 2 packages Tasty Bite Madras Lentils
  • 1 1/2 cups cheddar or monterey jack cheese, shredded
  • 1 cup sour cream
  • 1 1/2 cups lettuce, shredded
  • 2 tomatoes, diced
  • 1/2 onion, diced (optional)
  1. Place taco shells upright on baking sheet in unheated oven.
  2. Turn oven to 350 degrees F (approximately 5 minutes).
  3. In a small skillet, warm Madras Lentils over medium heat, stir occasionally, about 2 minutes.
  4. Remove Madras Lentils from heat and pour directly into strainer or colander, allow excess liquid to strain.
  5. Add Madras Lentils to taco shells and top with cheese, sour cream, lettuce, tomatoes and onions.

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Punjab Eggplant Lasagna

By Kelly Heese and Rohit Medhekar

  • 2 packages Tasty Bite Punjab Eggplant
  • 1 cup ricotta cheese
  • 2 eggs
  • 2 cups mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 6 no-boil lasagna noodles
  1. Preheat oven to 350 degrees F.
  2. Coat an 8 inch lasagna pan with cooking spray or oil, to prevent sticking.
  3. Mix 1 cup ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan cheese and 2 eggs thoroughly in a mixing bowl.
  4. Open Punjab Eggplant packages and pour into separate mixing bowl.
  5. Spread some Punjab Eggplant on bottom of lasagna pan.
  6. Soak 2 lasagna noodles in water for 30 seconds. Pat dry with towel.
  7. Place 2 noodles on top of Punjab Eggplant to cover.
  8. Spread some ricotta mixture on top of noodles.
  9. Spread Punjab Eggplant mixture on top of ricotta mixture.
  10. Soak 2 more lasagna noodles in water, pat dry and place on top of Punjab Eggplant mixture.
  11. Repeat steps 8-10.
  12. Top with remaining mozzarella cheese.
  13. Cover with foil, bake at 350 degrees F for 60 minutes.
  14. Remove foil and bake additional 10 minutes until cheese is bubbling.

Makes 9 squares, 2 inches x 2 inches each.

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Punjab Eggplant Dip

By Kelly Heese

  1. Open Punjab Eggplant and empty into a bowl.
  2. Add 1 Tbsp. sour cream, mix well.
  3. garnish with fresh chopped chives.
  4. Serve with pita chips or crackers.

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Thai Lime Stir Fry

  • 1 package Thai Lime Pilaf
  • 2 spring onions chopped
  • 1 block tofu or 1/2 lb chicken breast (cubed)
  • 10 oz. pack of frozen peas or broccoli florets
  • 2 Tbsp. soy sauce
  • 1 tsp. garlic powder
  • All natural cooking spray
  1. Generously spray a large skillet over med-high flame.
  2. Brown chicken (or tofu) until golden brown.
  3. Add peas (or broccoli), soy sauce and garlic powder and saute until heated through.
  4. Add Thai Lime Pilaf and scallions to skillet. Toss until heated through.
  5. Granish with extra scallions and serve.

Serves 4.

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Punjab Eggplant Salsa

  • 1 package (285g) Tasty Bite Punjab Eggplant
  • 100g cucumber - chopped
  • 50g red capsicum - chopped
  • 10g cilantro - chopped
  • 1 lemon
  • 2g chilly powder
  • 2 cloves garlic - chopped
  • 50g tomato - chopped
  • 20g cheddar cheese
  • 200g tortilla chips
  • ground black pepper - to taste
  • salt - to taste
  1. Mix all the ingredients, finish with a dash of lemon juice.
  2. Garnish with small cubes of cheese and some cilantro.
  3. Serve in a bowl and place it in a plate surrounded with tortilla chips.

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Taboulle Delight

  • 1 package (285g) Tasty Bite Multigrain Pilaf
  • 70g red capsicum
  • 50g yellow capsicum
  • 50g spring onion
  • 10g mint - keep the heads for garnish
  • salt - to taste
  • 1 lemon
  • 2g cumin
  • 8 tomatoes - big sizes with a oval shape
  • red lettuce - for garnish
  • 10 black pitted olives
  • 5 yellow cherry tomatoes
  1. Cut the tomato slant-wise. Scoop it from inside and slice little from bottom to allow it to stand (you will get 2 pieces from one tomato).
  2. Soak the mint heads and lettuce heads in ice cold water to make it crisp for garnish.
  3. Mix all the ingredients, fill it in the tomatoes but let it feel fluffy and not compressed.
  4. Garnish with black olives and mint.
  5. Arrange on a plate with some salad and cherry tomatoes(cut into half)

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Vegetable Pasta Robusto

  • 8 oz. pasta
  • 2 Tbsp. olive oil
  • 2 medium zucchini, cut into 1 inch pieces
  • 1 package Tasty Bite Punjab Eggplant
  • 1/2 cup fresh basil, chopped
  • 1 cup Parmesan cheese, grated
  • 1/2 cup fresh mozzarella cheese, cubed
  • salt and pepper to taste
  1. Boil pasta according to package directions, set aside.
  2. Heat olive oil in large skillet over medium heat, saute zucchini 1-2 minutes.
  3. Add Punjab Eggplant to skillet and heat about 2 minutes.
  4. In skillet, toss pasta, basil, Parmesan cheese and mozzarella cheese and remove from heat.
  5. Garnish with fresh basil.

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Madras Lentil Pizza

  • 1 package Tasty Bite Madras Lentils
  • 1 large pre-made pizza crust (or try with 2-4 pita rounds or naan bread)
  • 2 cups shredded mozzarella cheese
  • Toppings: peppers, onions, olives, mushrooms, pepperoni (optional)
  1. Preheat oven to 450 degrees F.
  2. Place pizza on baking sheet or wire rack or see package for baking instructions.
  3. Spread Madras Lentils on plain crust.
  4. Add shredded cheese to taste.
  5. Top with your favorite ingredients.
  6. Bake for 8-10 minutes.

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Thai Lettuce Wraps with Satay Pork Strips

  • 1 package of Tasty Bite Satay Partay Simmer Sauce
  • 4 boneless, loin pork chops, cut 1 inch thick
  • Vegetable cooking oil spray
  • 1/2 cup hoisin sauce
  • 1/3 cup low fat sesame ginger salad dressing
  • 2 large heads butterhead lettuce, leaves seperated
  • 2 medium carrots, peeled and cut into 2" matchsticks
  • 1/2 english cucumber, cut into 2" matchsticks
  • 2 ounces thin rice noodles (vermicilli style)
  • 16 sprigs fresh cilantro, stems removed
  1. Combine hoisin sauce and ginger dressing in large zip lock bag and add pork.
  2. Seal bag and refridgerate for 1-4 hours. Remove from refridgerator 30 mins before cooking.
  3. Spray grill with vegetable cooking spray. Heat grill to medium heat.
  4. Remove chops from marinade. Discard remaining marinade. Place chops on grill over med-high heat.
  5. Grill chops for 3 mins per side on med-high heat then transfer to cooler part of grill and cook until internal meat temp reaches 155 degrees F.
  6. Transfer chops to cutting board and let rest for 5 minutes before slicing.
  7. While pork is resting, soak rice noodles in very hot water for 10 mins.
  8. Arrange lettuce leaves on serving platter. Place carrots, cucumber, rice noodles and cilantro leaves in small dishes along with lettuce on serving platter.
  9. Empty Tasty Bite Pad Thai Simmer Sauce in bowl or ramekin alongside vegetables.
  10. Cut pork into thin slices. Serve platter to guests.
  11. Individually wrap lettuce leaves with meat, vegetables and drizzle Tasty Bite Pad Thai Sauce on top.

Makes 8 servings. Preparation Time: 2-4 hours. Cooking Time: 15-20 minutes.

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Thai Chicken Pizza

  • 1 12" prebaked pizza crust
  • 1 package of Tasty Bite Pad Thai Simmer Sauce
  • 8 oz. Cooked skinless, boneless chicken breasts, halved, cut into strips
  • 1 cup shredded mozzarella cheese
  • 1 bunch green onion, chopped
  • 1/2 cup fresh bean sprouts (optional)
  • 1/2 cup shredded carrotts (optional)
  • 1 Tbsp. chopped roasted peanuts (optional)
  • handful of chopped cilantro
  1. Preheat oven to 400 degrees F/200 degrees C
  2. Spoon Tasty Bite Pad Thai Simmer Sauce over pizza crust. Arrange strips of chicken on top. Sprinkle on green onion and cheese.
  3. Bake 8-12 minutes in preheated oven until cheese is melted and bubbly. Remove from oven, top with bean sprouts, carrots and peanuts.
  4. Slice and serve.

Makes 8 servings. Preparation Time: 10 minutes. Cooking Time: 10 minutes.

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Satay Chicken Pizza

  • 1 package of Tasty Bite Pad Thai Simmer Sauce
  • 2 skinless, boneless chicken breast halves, chopped
  • 1 bunch green onions, chopped
  • 4 small pita breads
  • 4 slices of provolone cheese
  1. Heat oil over high heat. Saute chicken pieces in hot oil for 6-7 minutes. Do not overcook.
  2. Preheat oven to 425 degrees F (220 degrees C)
  3. Spoon 1/4 package of Tasty Bite Pad Thai onto each pita.
  4. Sprinkle each with 1/4 browned chicken and 1/4 scallions on top of each and top with mozarella slice.
  5. Place pitas on lightly greased or cooking spray prepped baking sheet and cook for 10-12 minutes until cheese is melted and bubbly.
  6. Let stand for 1-2 minutes after cooking. Cut in pieces and serve.

Makes 4 servings. Preparation Time: 15 minutes. Cooking Time: 12 minutes.

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Thai Noodle Salad

  • 1 package of Tasty Bite Pad Thai Simmer Sauce, chilled
  • 1 package (8 oz.) of udon noodles
  • 1 cucumber julienned
  • 2 cups of fresh bean sprouts
  • 2 carrots grated
  • 6 green onions, thinly sliced
  • 1/4 cup chopped fresh mint
  • 1 head of romaine lettuce
  • 1 cup chopped roasted peanuts
  1. In large pot of boiling water, cook Udon noodles for about 5 minutes until tender. Drain and let cool.
  2. In large bowl, combine all vegetables and toss with chilled Tasty Bite Pad Thai Simmer Sauce.
  3. Serve on bed of romaine leaves and garnish with chopped peanuts.

Makes 6 servings. Preparation Time: 15 minutes. Cooking Time: 10 minutes.

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Fettucine Bombay

  • 1 package of Tasty Bite Tikka Masala Simmer Sauce
  • 1 16 oz. package of fettucine noodles
  • 1 large onion diced
  • 1 can of diced tomatoes (14 oz.)
  • 1 Tbsp. olive oil
  • Cooked diced chicken (optional)
  1. Bring pot of salted water to boil. Add noodles and cook until al dente, about 8 minutes. Drain and set aside.
  2. Heat olive oil in skillet over med-high heat. Add onion and saute until transparent. Stir in Tasty Bite Tikka Masala sauce. Add tomatoes. Cover and simmer.
  3. Once sauce is heated, stir in the cooked pasta and toss to coat. Simmer 2-5 minutes until pasta is reheated and serve.

Makes 4 servings. Preparation Time: 20 minutes. Cooking Time: 15 minutes.

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Tasty Bite BBQ Sauce

  1. Mix all ingrediates together and refrigerate.

Will coat 12 pieces of chicken or ribs. Can use vegetable chicken sticks as well.

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Kashmir Spinach Mac & Cheese

  • 1 box elbow macaroni
  • 6 cups mild chedder
  • 5 cups sharp chedder
  • 1 stick of butter
  • 1 small onion
  • 2 cups milk
  • 1 packet of Tasty Bite Kashmir Spinach
  • salt
  • pepper
  • 9" x 11" baking pan
  • aluminium foil
  1. Boil elbow macaroni (al dente) make sure not to soft.
  2. Chop onion very fine.
  3. In small sauce pan melt butter and add finely chopped onion, cook onion until either onion melts away or is transparent.
  4. Add milk, and 3 cups mild chedder and 2 cups sharp chedder, sprinkle with salt and pepper to taste. Cook until you have a cheese sauce (no lumps).
  5. Preset oven to 350 F degree.
  6. Drain cooked macaroni and put in baking pan (9" x 11") pour cheese sauce and mix.
  7. Mix in Kashmir Spinach and the rest of the mild chedder cheese.
  8. Sprinkle the last 3 cups of sharp chedder to create a cheese coating on top.
  9. Cover with aluminum foil and bake for 40 minutes.
  10. Remove aluminum foil and bake an add'l 15 minutes until cheese is brown on top.

Makes 10 servings. Preparation Time: 30 minutes. Cooking Time: 60 minutes.

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Bombay Potato Salad

  1. Peel potato and cut in 4 pieces each.
  2. Boil potato (make sure not to over cook, should be able to pierce with fork with no applied pressure).
  3. Boil eggs.
  4. Chop boiled eggs.
  5. Chop small onions into small pieces.
  6. Mix boiled potatoes, chopped eggs, chopped onions, mayonnaise and 1 packet of Bombay Potato into bowl.
  7. Sprinkle with salt and pepper to taste.
  8. Sprinkle paprika on top and regrigerate for at least 6 hours (must be served cold).

Makes 8 servings.

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Spinach, Artichoke & Tomato Pizza

  • 1 package of pre-made pizza dough
  • 1/2 package of Tasty Bite Spinach Dal
  • 1 package shredded mozzarella cheese
  • 1 fresh tomato
  • 1 can of artichokes
  1. Preheat oven to 350 degrees F.
  2. Spread pizza crust over cookie sheet. Spoon Tasty Bite Spinach Dal over pizza dough.
  3. Cut artichoke hearts into small pieces and add on top of Spinach Dal.
  4. Sprinkle mozzarella cheese and add sliced tomato on top.
  5. Bake 20-25 minutes in preheated oven until cheese is melted and bubbly.
  6. Slice and serve.

Makes 10 servings. Preparation Time: 10 minutes. Cooking Time: 25 minutes.

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30-Minute Rogan Josh Rice

  1. Add oil to pan and let it heat gently. Add chopped vegetables.
  2. When vegetables are crisp-tender, add Rogan Josh Sauce.
  3. Let it cook 5 minutes until sauce thickens a little and vegetables cook fully. Keep pan uncovered.
  4. Follow heating directions for the Long Grain Rice. Pour heated rice into pan and toss with vegetables and sauce.
  5. Add salt to taste - the sauce and rice are unsalted. Toss together 1 minute on low heat till all flavors are combined with rice.
  6. Remove from pan into serving bowl. Add almonds and raisins to pan and gently toss until nuts are browned and raisins begin to plump up.
  7. Garnish rice with the almonds and raisins. When serving, gently stir through the rice so they are evenly distributed.

Makes 2-3 servings. Preparation Time: 10 minutes. Cooking Time: 20 minutes.

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Curry Chicken & Rice

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet, stir together stewed tomatoes, Tasty Bite Brown Rice, raisins, lemon juice, Tasty Bite Chicken Korma sauce (do not add water).
  3. Bring to a slow simmer, salt to taste, then stir in chicken. Transfer mixture to a casserole dish.
  4. Cover, and bake in the preheated oven 40-45 minutes, stirring occasionally, chicken juices run clear.
    5. stir through the rice so they are evenly distributed.

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Coconut Rice Salad

  1. Cook Tasty Bite Basmati Rice according to package directions and set to the side.
  2. When the rice has cooled, stir in Tasty Bite Pad Thai Simmer Sauce along with the coconut, raisins and almonds.
  3. Refrigerate for at least 1 hour, and up to one day.

Makes 4 servings. Preparation Time: 10 minutes. Cooking Time: 10 minutes.

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Thai Lime Stir Fry with Bell Peppers and Basil

  • 4 chicken breasts or thighs (optional)
  • 2 bell peppers (red and green, or other colors)
  • 1/3 cooking onion
  • handful of fresh basil leaves (to serve)
  • 2 Tbsp. oil (such as coconut or canola) for stir-frying
  • 3 Tbsp. of light soy sauce
  • 2 packages of Tasty Bite Thai Lime Pilaf
  • 3 Tbsp. water
  1. Chop the bell peppers into bite-size pieces. Do the same for the chicken. Also roughly chop the cooking onion.
  2. Place a large wok or frying pan over medium to high heat. Add 2 Tbsp. oil and swirl around, then add the onion. Stir-fry for 1 minute, then add the chicken. Continue stir-frying for another 3-5 minutes, or until chicken is well cooked.
  3. Add the bell pepper pieces and continue stir-frying another minute or two, until the peppers have softened slightly and are bright in color.
  4. Turn heat down to minimum. Add soy sauce and stir well. Add Tasty Bite Thai Lime Pilaf to pan with 3 Tbsp. of water.
  5. Once heated, serve immediatley. Garnish with basil leaves.

Makes 6 servings. Preparation Time: 15 minutes.

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Grilled Tandoori Chicken with Tandoori Pilaf

  • 16 oz. of plain yogurt
  • 1/4 cup of lime juice
  • 2 cloves of garlic, finely chopped or pressed
  • 2 tsp. of salt
  • 1/4 tsp. of turmeric
  • 1/2 tsp. coriander
  • 1 tsp. ground cumin
  • 1 1/2 tsp. ground ginger
  • 1/8 tsp. of cayenne pepper
  • 3 whole chicken breasts, split
  • 1 large onion, finely chopped
  • 1 large green pepper finely chopped
  • 2 packages of Tasty Bite Tandoori Pilaf
  1. In large bowl, combine: yogurt, coriander, lime juice, cumin, garlic, ginger, salt, cayenne, pepper and turmeric. Stir to mix.
  2. Add chicken pieces and toss to coat. Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer).
  3. Prepare hot coals or preheat oven broiler for 10 minutes. Cook and turn chicken on grill or under broiler until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking.
  4. Serve with Tasty Bite Tandoori Pilaf.

Makes 6 servings. Preparation Time: 25 minutes. Cooking Time: 20 minutes.

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Fountain of Youth Salad

  1. Mix all ingredients.
  2. Chill and serve.

Makes 6-8 servings. Preparation Time: 3-5 minutes. No cooking required.

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Snappy Nachos

  • 1 package of Snappy Soya Meal Inspirations
  • 1 package corn tortilla chips
  • 1 cup shredded cheddar or Monterey Jack Cheese
  • 1 tomato, chopped
  • 1 cup Salsa
  • jalapenos
  • 3 green onions, sliced
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange tortilla chips on a large baking sheet.
  3. Spoon the Snappy Soya over tortilla chips. Top with cheese, tomato, salsa and jalapenos.
  4. Bake in preheated oven 5 minutes, or until cheese has melted.
  5. Remove from heat and sprinkle with green onion tops before serving.

Makes 6 servings. Preparation Time: 3-5 minutes. Cooking Time: 5 minutes.

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