Indian Summer Bake Recipes

EASY BAKED INDIAN SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

INDIAN SUMMER CAKES

Steps:

• Heat oven to 350°F. Spray 6-count nonstick muffin top pan with cooking spray. Make cake mix as directed on box, using water, oil and egg whites.
• Divide batter evenly among 3 medium bowls. Stir melted chocolate into 1 bowl. Stir yellow food color into second bowl. Stir orange food color into third bowl. Starting with chocolate batter, dollop 1 tablespoon of each color batter into each muffin top cup. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
• Bake 10 to 12 minutes or until golden brown around edges. Cool 5 minutes; remove from pan to cooling rack. Cool completely. Repeat with remaining batter to make additional 12 muffin tops.

INDIAN SUMMER BAKE

Steps:

• Preheat oven to 375o. Lightly grease a 9x13 shallow baking pan with one T. olive oil.
• Cut the vegetables into very thin slices crosswise. Coarsely chop the garlic.
• Lay sliced potatoes along the bottom of the pan, overlapping the slices by half. Drizzle w/ 1 T. olive oil and sprinkle with salt and pepper.
• Cover the potatoes with the zucchini. Drizzle with another T. of olive oil. Sprinkle with salt, pepper, garlic, 1/4 C parsley and the lemon zest.
• Next, cover the zucchini with the sliced tomatoes, the remaining T. of olive oil, pepper and the remaining parsley.
• Bake for 50 minute to 1 hr., or until the potatoes are tender when pierced with a knife. Serve hot or at room temperature.

INDIAN SUMMER CASSEROLE

Steps:

• Preheat oven to 350.
• Cook the noodles according to package directions; drain. Rinse; drain well.
• Meanwhile, in a 4-quart Dutch oven, cook ground beef, sweet pepper, and onion until meat is brown. Drain off fat. Stir in the remaining ingredients. Cook and stir until cream cheese is melted. Gently stir in noodles.
• Spread the mixture in a 2-quart rectangular baking dish. Cover and bake for 30 to 35 minutes or until heated through.