| Ingredients | |||
| 1 1/2 | cup | basmati rice | |
| 1 | cup | red lentils | |
| 1 1/2 | cup | potatoes, cut up small | |
| 2 | each | garlic, cloves, chopped | |
| 1 | teaspoon | olive oil | |
| 1 | each | onion, cut up | |
| 1 | teaspoon | cumin, ground | |
| 1 | tablespoon | sweet hungarian paprika | |
| 1/2 | teaspoon | curry | |
| 1/8 | teaspoon | cayenne | |
| 1/2 | teaspoon | chili powder | |
| 1 | teaspoon | worcesteshire sauce | |
| 1 | tablespoon | tamari | |
| 1 | tablespoon | vinegar | |
| 2 | tablespoon | honey | |
| 2 | cup | tomatoes, chopped | |
| 6 | oz | tomato paste | |
| 1 | cup | vegetable stock | |
| 1 | cup | green peas | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
Directions: | |||
| Start rice cooking. Rinse & cook lentils and potatotes (approx. 25-30 min.) When done, drain & set aside. Use plenty of water to cook lentils. While lentils are cooking, toast garlic. (Pile garlic in corner of a heavy, non-stick pan. Put a few drops of olive or other good-flavored oil over it. Toss garlic in the oil until coated. Saute, keeping careful watch, until the garlic is toasted. Gives a wonderful flavor and aroma to the food and your kitchen!). Add onions to the toasted garlic and saute in stock or water until they are just translucent. Add chopped tomatoes. Make 1 cup of stock in a 2 cup measuring cup. Add tomato paste to the stock. Mix well. Add spices, tamari, vinegar, honey, etc. to that mixture and blend. Spice measurements are approximate and on the mild side. Add liquid to sauted onions. Add stock or water as needed & continue simmering. When lentil-potato mixture is cooked, drain and mix it into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste. Optional: Add chick peas.  | |||
Posted in 
| Ingredients | |||
| 1 | large | onion | |
| 1 | bunch | swiss chard | |
| 1 | can | garbanzo beans | |
| 1/2 | cup | raisins | |
| 1/2 | cup | rice, raw | |
| 2 | each | yams, also know as sweet potatoes | |
| 1 | clove | garlic | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | hot pepper sauce, to taste | ||
Directions: | |||
| Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it’s wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste. NOTES: A spicy vegetable stew – easy to make. Some find that the flavors of the vegetables don’t stand out unless you put in a lot of Tabasco®. But not everyone likes it hot. Just add enough to make the stew seem spicy to you. | |||
| Ingredients | |||
| 20 | each | chiles, aji, yellow, chopped, substitue yellow wax hot, chiles or jalapenos | |
| 1/4 | cup | oil, olive | |
| 1 | clove | garlic, minced | |
| 2 | tablespoons | vinegar | |
| 1 | teaspoons | salt | |
Directions: | |||
| Remove seeds and stems. Combine all ingredients in a food processor and puree to a fine paste. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator. For longer storage, increase the vinegar and reduce the amount of olive oil. | |||
| Ingredients | |||
| 2 | each | red bell peppers, seeded and quartered | |
| 1 | each | green bell pepper, seeded and quartered | |
| 3 | each | scotch bonnet peppers, seeded | |
| 1 | head | garlic, separated into cloves | |
| 2 | sprigs | coriander, fresh chopped | |
| 1 | each | lime, juice of | |
| 1/4 | cup | malt vinegar | |
| 1 | teaspoon | salt | |
| 1 | pepper, freshly ground | ||
| 1/2 | cup | olive oil | |
Directions: | |||
| Puree the red pepper, green pepper, Scotch Bonnet peppers, garlic, coriander and lime juice in a food processor. Add the vinegar, salt, black pepper and olive oil and process again. Bottle the sauce in hot sterilized jars. | |||
1 c Amish Friendship Starter 3 ea Eggs 2/3 c Vegetable oil 2 c Unbleached flour 1 c Granulated sugar 2 ts Baking soda 1/2 ts Salt 1/3 c Butter; melted 1/2 c Granulated sugar 1/2 c Brown sugar; firmly packed 1/2 c Quick-cooking oatmeal Uncooked 1 c Nuts; chopped 1 1/2 ts Ground cinnamon Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan; set aside. TO PREPARE BATTER In a large bowl, beat together the starter, eggs and oil. Add flour, sugar, baking soda and salt; mix. Set aside. TO PREPARE TOPPING In a small bowl, combine butter, granulated and brown sugars, oatmeal, nuts and cinnamon. TO ASSEMBLE Put half the batter in prepared pan. Sprinkle with half the topping; cover with remaining batter and sprinkle on the rest of the topping. Bake 35 to 40 minutes. Compliments of: Kathleen’s Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe |
2 x Large Potatoes Crushed Black Peppercorns Dried Green Mango Powder (Amchoor or Umchoor) Oil 1) Cut potatoes into shoestrings (ie thin fries). 2) Pan fry in oil. Remove to serving platter. 3) Sprinkle liberally with crushed black peppercorns and green mango powder. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120 |
2 1/2 Pounds Ground Turkey 4 Large Onions 2 Whole Garlics 1 Green Pepper 2 Small Cans Unsalted Mushrooms 2 Jars Hot Salsa (Or Your Own) 5 Cans Unsalted Whole Tomatoes 5 Cans Kidney Beans 4 Small Cans Tomato Sauce 2 Medium Cans Tomato Paste 1/2 Cup Kahlua or Bourbon 2 Cups Fresh Cilantro Jalapeno Peppers (To Taste) <SPICES> 3 Tablespoons Parsley 5 Tablespoons Ground Cumin 1 Teaspoon Ground Cinnamon 1 Tablespoon Basil 2 Teaspoons Cayenne — Level 3 Tablespoons Chili Powder 1 Tablespoon Oregano 3 Tablespoons Garlic Powder 1 Tablespoon Black Pepper 2 Tablespoons Liquid Hot Sauce Brown turkey, drain and place in a large cooking pot. Roughly chop onions and green pepper in food processor. Finely chop garlic, cilantro, and jalapeno pep pers. Saute chopped vegetables and add to pot. Add remaining ingredients (exc luding spices) to pot. Cook over medium heat for about 1/2 hour, stirring freq uently. Add spices, one at a time, stirring well between each addition. Simme r for another 1/2 hour, stirring frequently. Adjust spices to taste. Simmer f or another 1/2 hour, stirring frequently. Again adjust spices to taste. This recipe makes about 10 quarts of mildly-spiced chili and serves about 20 pe ople. Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side. Tortilla chips or browned chunks of It alian bread are also good on the side. The chili freezes well. Freeze in plas tic quart containers for quick 2 or 3 person meals. Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium. (July 27, 1989) Formatted for MC by the Beach_Bum@usa.net |
1 x ———marinating——— 1 1/2 c Water 2 lb Headless shrimp 1 T Oyster sauce 1/2 t Hot chili sauce 6 oz Tamarind 1 x ———-cooking———– 3 oz Young ginger root 4 ea Large garlic cloves 1 t Blachan 2 ea Small red onions 3 T Oyster sauce 1 T Dark soya sauce 1 T Hot chili sauce 3 T Oil 1/4 c Packed brown sugar MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. |
—Hot Horseradish Dip— 1 16 Oz Carton sour cream (any style) 3 Tablespoons prepared horseradish 1/2 Teaspoon Tabasco® sauce —Mustard Dip— 1 16 Oz Carton sour cream (any style) 1/4 Cup country-style Dijon mustard 1/4 Teaspoon garlic salt 2 Teaspoons white wine vinegar —Chicken— 24 chicken drumsticks — skin removed 2 Cups barbecue sauce In medium bowl stir together Hot Horseradish Dip ingredients. Cover; refrigerate until ready to serve. Repeat for mustard dip. Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Place chicken on grill over drip pan. Grill, turning occasionally, for 7 minutes. Continue grilling, basting occasionally with barbecue sauce, until chicken is fork tender (6-8 minutes). Serve chicken hot or cold with dips. TIP: Substitute 4 pounds of chicken wing drumettes for 24 chicken drumsticks. Serve as an appetizer. |
2 ts Cornstarch 1/2 c Vegetable stock 1 ts Chili paste with soy bean 2 tb Chinese thin soy sauce 1 tb Sesame oil 1/2 ts Salt 1/2 ts Sugar 2 tb Vegetable oil 3 ea Garlic cloves, minced 1 ts Very finely minced ginger 3 ea Scallions, finely sliced 1 lb Bean curd, cubed Prepare the sauce. Put the cornstarch in a small bowl. Slowly add the vegetable stock, mixing as you do so. Now add the chili paste, soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce aside. Heat the vegetable oil in a wok over a medium high flame. When hot, put in the garlic and ginger. Stir and fry for 5 seconds. Put in the bean curd. Stir and fry for 1 minute. Turn heat to low. Stir the sauce and pour it over the bean curd. Mix gently and bring to a simmer. Let the sauce thicken, stirring gently every now and then as it does so. |