1 inch ginger
8 to 9 pieces garlic
6 tablespoon blanched almonds
7 tablespoon vegetable oil
1 inch stick cinnamon
2 bay leaves
10 pods cardamom
2 medium onions (cut into small
2 teaspoon ground cumin seeds
1/2 teaspoon red pepper
7 tablespoon yogurt
1 small carton whipped cream
1/4 teaspoon garam masala
2 1/2 lb chicken boneless
2 1/2 teaspoon salt
1 bunch corriander leaves
Grind the ginger, garlic, almonds with water.
Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Keep it aside and drain oil.
Heat some oil and put the cardamom, bay leaves and cloves and fry till bay leaves turn brown.
Put the onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes till the oil separates.
Add 1 tbsp of yogurt and fry for 30 seconds. Keep adding tbsps of yogurt and fry till you get a consistent mixture.
Put the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes.
Add Garam Masala and corriander leaves and cook for another 10 minutes.
1 cup chopped onion
2 tablespoon vegetable oil
2 garlic cloves; minced
1 lb ground chuck
1 cup thawed frozen corn
1 green bell pepper; chopped
2 dill pickles; chopped
1/4 cup chopped pimento-stuffed olives
1/4 cup raisins
1 cup tomato sauce
1/2 cup ketchup
1 tablespoon wine vinegar
3/4 lb thinly sliced munster cheese
In a large skillet cook the onion in oil over moderate heat, stirring, until it is softened, add the garlic, and cook the mixture, stirring, for 1 minute. Add the chuck and cook, stirring and breaking up the lumps, until the chuck is no longer pink. Add the corn, bell pepper, pickles, olives, raisins, tomato sauce, ketchup, vinegar, and salt and pepper to taste and simmer, stirring, for 10 minutes, or until it is thickened. Remove the skillet from the heat and let cool.
Line the bottom and sides of deep dish 9-inch glass pie plate with some of the Munster, top the Munster with the meat mixture, smoothing the top, and cover with the remaining Munster. Set the plate in a baking pan, add enough hot water to the pan to reach halfway up the sides of the plate, and bake the pie in the middle of a preheated 350 degree oven for 35 minutes. Let the pie cool on a rack for 20 minutes.
Yield: 6 servings
1 ginger piece, fresh (about 3/4 inch; of a ginger root)
14 garlic cloves (or less)
1 large onion
1 cinnamon stick
2 brown cardamom pods, whole
4 green cardamom pods, whole
1 star anise, whole (use all 8 arms and the seeds inside them)
14 black peppercorns (or less)
8 cloves (or less)
1 teaspoon turmeric
1 teaspoon red chili powder (or substitute fresh red chilies, diced)
2 green chilies
1/2 cup yogurt
1/4 cup oil (preferably ghee, if available)
salt to taste
1 coriander leaves, fresh (optional)
Clean and joint chicken. If you don't like the skin, remove it.
Mash the ginger into a paste (or chop finely) and mince the garlic.
Heat oil in a large frying pan. Use "medium-high heat".
Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Saute until the onions are cooked but not browned.
Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often.
When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves.
This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well.
Notes: * Chicken curry -- This recipe is the real thing. Throw out your curry powder: you'll never use it again once you've tried this recipe. Chicken curry using the real spices cannot be beat!! Yield: serves 2-3.
* A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea and contains seeds inside it. Don't substitute the ground version of any of the whole spices, the effect will not be the same. And don't use white cardamom pods.
* You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don't eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste. This recipe is medium-hot. I hope this satisfies your mouth-hunger. The spice quantities may be varied to suit your preferences.
Mushrooms A La Stroganoff
1 cup brown vegetable stock
2 cup onions; sliced
4 cup mushrooms; sliced
1 tablespoon paprika, sweet
1 pinch pepper, cayenne; -=or=-
1 pinch paprika, hot
1 teaspoon grated lemon zest
1 single salt; to taste
1 single pepper, black; to taste
1/2 cup yogurt, nonfat plain; strained in cheesecloth
2 tablespoon fresh dill; or parsley chopped
Heat 1/2 cup of the stock in a large saute pan and add the onions. Simmer, covered, until onions are tender, 10 to 15 minutes. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Stir in the paprika, cayenne, lemon zest, and the remaining stock and simmer briskly for about 10 minutes until reduced by one-third (1/3). Season to taste with salt and pepper. Remove the pan from the heat, let the mixture rest for about 5 minutes, and then swirl in the yogurt. Sprinkle with chopped dill or parsley. Serve with slices of baked polenta, steamed brown or wild rice, or noodles. Serves 2 to 4.
Bourbon and Mustard Marinade
1/2 cup sugar, brown
1/2 cup dijon mustard
1/4 cup bourbon
2 tablespoon bourbon
1/4 cup soy sauce
2 teaspoon worcestershire sauce
1/3 cup onions, green, chopped
In bowl, stir together brown sugar, mustard, bourbon, soy sauce, Worcestershire sauce, and green onion. Use marinade to marinate shrimp or scallops, covered, at room temperature for 1 hour, or beef, chicken, or pork, covered and chilled overnight. Baste shellfish or meat with marinade as it is grilled.
Buttermilk Pecan Chicken
3 1/2 lb chicken pieces
1 egg; slightly beaten
1 cup buttermilk
1/2 cup flour
1/2 cup pecans; chopped medium fine
2 teaspoon sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter; melted
Rinse chicken pieces. Mix egg and buttermilk. Line a roasting pan with foil. Mix flour, pecans, sesame seeds, paprika, salt and pepper. Dip chicken pieces in buttermilk mixture, then in flour mix. Arrange in prepared pan. Drizzle with melted butter. Bake at 350~ for 1 hour or until tender and golden brown. Remove to hot platter. Garnish with parsley.
Baked Lima Beans
2 can (1-lb.) lima beans; drained
6 tablespoon butter; cut into very tiny pieces
1/2 cup sour cream; room temp.
1/2 cup dark brown sugar; packed
1 1/2 teaspoon (1/2 tbsp) unsulphured molasses
1/2 teaspoon dry mustard
This goes especially well with ham. It is sweet, but good.
Preheat oven to 300°F. Pour all ingredients into ungreased 1 1/2 quart casserole. (Can cover and chill for up to 24 hours at this point.) Bake, uncovered, 2 1/2 hours, stirring occasionally. Serve hot.
Yield: 4 servings.
Canadian Pea Soup
1 cup split peas
3 cup water (cold)
2 lb smoked ham, shank or bone
3 quart water, boiling
1 onion, chopped
1 celery leaves
1 teaspoon salt
2 carrots, minced
Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, ham bone, onion, celery leaves, carrots, salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove ham; chop and return to soup. Season to taste with salt and pepper. Also freezes well.
1 pint oysters
1/2 cup oyster liquor
1 quart milk
1 pint half & half
1 cup cream
2 tablespoon butter
salt; to taste
pepper; to taste
Heat milk, half and half, and cream to the boiling point but do not boil. At the same general time, but obviously later because the volume of liquid is smaller, heat the oyster liquor in a separate pan. When the milk is hot, throw the butter in to melt. Add some salt and lots of pepper (I like to use a coarse grind pepper). When the liquor is hot, add the oysters. Continue to heat the liquor plus oysters until the oysters just begin to curl at the edges, maybe two minutes. Then dump the oysters and liquor into the milk. Adjust seasonings and serve.
Sweet and Sour Pot Roast
4 lb pot roast; rump roast works well
2 tablespoon shortening
1 onion; sliced
1 bay leaf; crumbled
1 tablespoon brown sugar
1 teaspoon salt
2 tablespoon vinegar
3 tablespoon catsup
1/3 cup raisins
Melt shortening, brown meat. Add onion and salt. Cover and cook for 15 minutes. Blend together the brown sugar, vinegar, catsup and raisins and add to the meat. Cover and cook for 2 to 2 1/2 hours, on a low heat.
When the meat is tender, this dish is ready to serve. However, it is a good dish to prepare in advance and to store in a casserole over night.
If the meat is sliced before it is placed in the casserole to be stored, it is ready to serve after reheating. The reheating will take about 1-1/2 hours in a fairly hot oven (325°F). The extra cooking increases the flavor of the dish.
Carrots and Parsnips
6 medium parsnips
4 medium carrots
2 tablespoon butter
2/3 cup chicken stock
2 tablespoon honey
2 teaspoon lemon juice
1 teaspoon curry powder
salt and pepper
Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces. In large skillet, combine carrots, butter, stock, & pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 minutes. Add parsnips; cook 4-6 minutes or til veggies are tender. With slotted spoon, transfer veggies to shallow baking dish. Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add more stock to pan if necessary to make 1/4 cup. Stir in honey, juice and curry powder. Bring to boil over high heat and boil 1 minute or til liquid has thickened slightly. Pour over veggies. (Recipe can be prepared ahead up t this point and regrigerated, covered up to 1 day.) Reheat vegetables, uncovered in 400°F oven 15-20 minutes or til slightly glazed. Stir once during cooking.
1 can pink salmon; 14.75 ounces
1 onions; chopped, (up to 2)
1 green peppers; chopped, (up to 2)
2 cloves of garlic; (depending on taste)
1 cracker meal; (saltine crackers, crushed
1 can (15-oz) tomato sauce (can use Italian-flavored)
In one skillet, saute onions, green peppers, and garlic in a little butter or margarine until soft.
Combine salmon, egg, and enough cracker meal to make patties. In another skillet, brown patties on each side in a little olive oil. Remove to plate covered with paper towel to drain.
When onions, green peppers, and garlic are soft, place salmon patties on top of them. Pour tomato sauce on top and cook for about a hour or less on low heat. Serve with rice or mashed potatoes.
Poppy Seed Cake
1 cup sugar
1 cup butter(i use marg)
1 medium egg
4 cup flour (3-4 cups)
2 1/2 teaspoon baking powder
1 medium egg
1/3 cup wheatlets(cream of wheat cereal)
2 1/2 cup water
1 cup poppy seeds, ground
1 cup sugar
1 teaspoon vanilla
1 tablespoon butter
1 cup butter or marg
1 1/2 cup sugar
2 cup flour
2 tablespoon milk
Dough: Combine ingredients for dough. Should be very stiff. Press into bottom of a springform pan.
Filling: Make cereal with water and wheatlets. Pour over remaining ingredients and mix well. Pour over base in pan.
Topping: Mix ingredients to a crumbly consistency and crumble over filling in pan. Bake at 350°F for 1 hour. Drizzle with icing if desired.
Pressure Cooker Pot Roast
1 pot roast
1/2 cup onion, chopped
3 tablespoon oil
1 teaspoon salt
1 cup tomato juice
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 cup celery
1 cup water
1/2 teaspoon worcestershire sauce
Brown meat in oil. Add onion, tomato juice, salt, pepper and garlic powder. Stir and pressure cook for 15 minutes per pound. Add 1/2 tsp salt, worcestershire saue and water. Pressure cook 15 minutes. Thicken sauce and serve.
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