Potatoes with Ginger and Garlic

Recipe By : Madhur Jaffrey’s Indian Cooking (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Potatoes
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound potatoes
1 1/2 ounces ginger root — peeled and chopped
3 cloves garlic — peeled
3 tablespoons water
1/2 teaspoon turmeric
1 teaspoon salt — (optional)
1/4 teaspoon cayenne pepper — (to taste)
1 tablespoon vegetable oil
1 teaspoon fennel seed — (optional)

Boil the potatoes in their jackets. Drain and allow to completely
cool. (Can be done the night before.) Peel and cut into 1-inch
cubes.

Put the ginger, garlic, turmeric, water, salt, and cayenne into a
blender or food processor. Blend until it becomes a paste.

Heat the oil in a large non-stick or cast-iron pan over a medium
flame. When it is hot, add the fennel seeds. Let them fry for a few
seconds. Now put in the spice paste. (Careful — it will spatter and
spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry,
stirring continuously, over medium-high heat for 5-7 minutes or until
potatoes have a golden-brown crust.

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NOTES : Per serving: 133.5 calories, total fat 3.7 g., saturated fat
0.4 g., 24.4% calories from fat.

Title: VEGETABLE AND COCONUT CURRY
Categories: Meatless, Personal, Spices, Ethnic, Foreign
Yield: 2 servings

15 g Butter
1/2 l Onion
1 Green chillis
1 Garlic cloves
1 ts Grated ginger
1/2 ts Turmeric
1/2 ts Ground cardamom
1/2 ts Ground cinnamon
1 c Coconut milk
1 Strips of lemon rind
62 1/2 g Green beans
1/2 Green pepper
1/2 Red pepper
1/4 Cauliflower
1 1/2 Zucchini (courgettes)
62 1/2 g Yellow squash
2 l Potatoes
1/4 c Coconut cream
1/4 c Coriander leaves

Preparation: Finely chop the green chillis
: Crush the garlic clove
: Trim the green beans
: Cut the peppers into strips
: Cut the cauliflower into florets
: Cut the zucchini into rounds
: Cut the yellow squash into halves
: Dice the potatoes
: Chop the coriander leaves

1 In a large heavy based pan melt the butter over a low heat.
Add the onion, chilli, garlic and ginger
Cook for 3-4 minutes until the onions are soft
Add the cardomom, turmeric and cinnamon and cook , stirring, for
2-3 minutes.

2 Add the coconut milk and lemon rind.
Simmer gently , uncovered, for 10 minutes.
Add the vegetables and cook, uncovered, until the vegetables are
just
tender

3 Add the coconut cream and simmer for a further 5 minutes.
Serve on a large platter, garnished with fresh coriander leaves.

Any combination of vegetables may be used for this korma-like curry.

MMMMM

AUSTRIAN GUGELHUPF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Milk, warm (110 F to 115F)
2 Yeast, active dry packages
4 c Flour, all-purpose
1 c Butter or margerine
1/2 c Sugar
4 Eggs
1 c Light raisins
1/4 c Currants
2 ts Orange peel, finely shredded
1/2 ts Salt
1/4 c Almonds, whole blanched

Place warm milk in a medium mixing bowl. Sprinkle yeast over milk. Add 1/2
cup flour. Beat with a large spoon about 1 minute. Cover and let rise in
a warm place until almost double (40 minutes).
In a large mixer bowl beat butter and sugar until light and fluffy. Add the
eggs, one at a time, mixing well after adding each. Stir in yeast mixture,
raisins, currants, orange peel and salt. Gradually stir in the remaining
3-1/2 cups flour.
Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
Arange whole almonds in a design in the bottom of the pan. Carefully spoon
batter over almonds. Cover and let rise in a warm place until almost
double (about 1 hour). Bake in a 350 F oven about 40 minutes. If necessary
cover top with foil the last 15 minutes of baking time to prevent over
browning. Remove from pan. Cool on wire rack. Before serving, sift
powdered sugar over cake.

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Title: Chicken, Corn and Tomato Chowder
Categories: Chicken, Soups
Yield: 8 servings

1 Chicken (3 pounds), cut up
1 md Onion, chopped
1 ts Poultry seasoning
1 cn Corn kernels (16 ounces),
-with liquid
1 cn Whole tomatoes (16 ounces),
-drained and cut up
1 ts Lemon juice
Salt and freshly ground
-pepper

NOTE: This recipe is even better with FRESH corn and tomatoes.

In a large saucepan, simmer the chicken in 4 cups with onion and
poultry seasoning for 45 minutes. Remove chicken and let cool;
reserve the broth.

Skim fat from chicken broth. Remove meat from chicken; discard skin
and bones. Cut meat into bite-size pieces.

In a large non-aluminum saucepan, combine chicken, chicken broth,
corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with
salt and pepper to taste.

Serves 8.

[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ]

Posted by Fred Peters.

MMMMM

Sundae Brownie Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Unbaked 9″ pie crust
2 Eggs
1 cup Sugar
1/2 cup Butter — melted
1/2 cup All-purpose flour
1/3 cup HERSHEY’S Cocoa
1/4 teaspoon Salt
1 teaspoon Vanilla extract
1/2 cup HERSHEY’S Semi-Sweet — Chocolate Chips
1/2 cup REESE’S Peanut Butter Cups
1/2 cup Chopped nuts
Ice cream
HERSHEY’S Chocolate Shoppe — Topping
HERSHEY’S KISSESS Milk — Chocolates

Heat oven to 375’F. Generously prick bottom and sides of pie crust with
fork. Bake crust 10 minutes; remove from oven. Meanwhile, in large bowl,
beat eggs; stir in sugar and butter. Stir together flour, cocoa and salt,
add to butter mixture. Stir in vanilla, chocolate chips, peanut butter
chips and nuts. Pour into pie crust, return to oven. Bake additional 25-30
minutes or until almost set. (Pie will not test done in center.) Serve warm
or cool with ice cream, drizzle with topping. Garnish with KISS.

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SIMPLE CHINESE CABBAGE CHICKEN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Poultry
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken Stock
2 c Chinese Cabbage, sliced
1 d Soy Sauce
2 Green Onions, sliced
4 tb Coriander

Bring the chicken stock to a boil. Add the cabbage and
cook 30 seconds. Season with soy sauce. Garnish with
green onions and coriander.

Source: San Francisco Chronicle

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Title: CHINESE: BEEF WITH GREEN PEPPER (LOT TZU NGOW
Categories: Chinese, Beef, Ethnic
Yield: 1 servings

1/2 lb Steak, thinly sliced
1 ts Corn starch
1 ts Soy Sauce
2 ts Rice Wine
1/4 ts Oil
2 lg Green peppers
1 md Onion
1 Clove garlic
1 sl Ginger
4 ts Cornstarch
1 c Chicken broth
2 tb Soy sauce
1/4 ts Sugar
1 tb Chinese black beans
(Fermented black beans)
2 tb Oil
1/2 ts Salt

PREPARATION: Cut steak on the diagonal into 1/4-inch
slices each 2 inches long. Mix 1 teaspoon cornstarch,
1 teaspoon soy sauce, 2 teaspoons rice wine, 1/4
teaspoon sugar and 1/4 tsp oil. Pour this mixture
over beef, mix well, and let stand for 15 minutes.

Cut peppers in half, remove seeds. Cut into 1/4-inch
long strips. Smash, peel, and mince garlic. Peel and
mince ginger root. In a cup, mix together 4 teaspoon
cornstarch, 1 cup chicken broth, 2 tablespoon soy
sauce, and 1/4 teaspoon sugar. Wash black beans and
drain. Mash.

COOKING: Heat 1 tablespoon of the oil with 1/2
teaspoon salt over high heat. Add beef and stir-fry 1
minute. Remove beef from pan and set aside. Clean the
pan. Heat the other tablespoon of oil over high heat.
Add the mashed black beans, garlic, and ginger root;
stir-fry for about 1 minute. Add green pepper and
onion. Stir-fry for 2 minutes. (The pepper slices
should remain crisp.) Return beef to skillet and add
the cornstarch mixture. Cook and stir until
thickened, about 1 minute. Serve.

—–

Butterscotch Biscuits (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz SR flour
4 oz Margarine
1/2 ts Salt
1 Egg, beaten
8 oz Brown sugar
1 t Vanilla essence

Set oven to 350F or Mark 4. Grease a baking sheet.
Melt the sugar, margarine and vanilla essence together
in a saucepan very gently over a low heat. Remove from
the heat. When the mixture has cooled add the beaten
egg and mix together. Sift the flour and salt into a
bowl. Make a well in the centre and pour in the cooled
egg/fat/sugar mixture. Knead into a stiff dough. This
will be fairly dry, but it needs no extra moisture.
Roll out the dough on a floured surface into 1/2 inch
thickness and cut out the biscuits with a 2 inch
biscuit cutter. Place on the baking sheet with
sufficient space to allow them to spread. Bake for 20
minutes until light golden in colour.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Title: KONIGSBERGER KLOPSE (KONIGSBERG MEATBALLS)
Categories: German, Beef, Meats, Main dish
Yield: 4 servings

————————-MEATBALLS————————-
1 ea Hard Roll
3/4 c Water
1 lb Ground Beef; Lean
1 ea Bacon; Strip, Diced
4 ea Anchovy Fillets; Diced
1 ea Onion; Small, Chopped
1 ea Egg; Large
1/2 ts Salt
1/4 ts Pepper; White

—————————BROTH—————————
6 c Water
1/2 ts Salt
1 ea Bay Leaf
1 ea Onion; Small, Peeled, Halved
6 ea Peppercorns

—————————GRAVY—————————
1 1/2 tb Butter or Margarine
1 1/2 tb Unbleached Flour
1 tb Capers
1 ea Lemon Juice; Of 1/2Med.Lemon
1/2 ts Mustard; Prepared
1 ea Egg Yolk; Large
1/4 ts Salt
1/4 ts Pepper; White

Meatballs:
Soak the roll in the water for about 10 minutes.
Squeeze it dry; place in mixing bowl with the ground
beef. Add the bacon, anchovy fillets, onion, egg,
salt and pepper. Mix thoroughly. Prepare broth by
boiling the water, seasoned with salt, bay leaf,
onion, and peppercorns. Shape the meat mixture into
balls about 2 inches in diameter. Add to the boiling
broth and simmer over low heat for 20 minutes. Remove
meatballs with a slotted spoon, set aside, and keep
warm. Gravy:
To prepare gravy, heat butter in a frypan and stir in
flour. Cook for 3 minutes, stirring constantly.
Slowly blend in 2 cups of reserved broth. Add the
drained capers, lemon juice, and mustard. Simmer for
5 minutes. Remove a small amount of the sauce to blend
with the egg yolk. Stir egg yolk back into the sauce.
Season with salt and pepper. To Serve:
Place reserved meatballs into the gravy and reheat if
necessary. Serve on a preheated platter.

—–

Beefy Polenta Casserole

Recipe By : Betty Crocker Meat and Potatoes (#109)
Serving Size : 4 Preparation Time :0:00
Categories : Beef Casseroles
Edith – Like Edith – Try
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c cornmeal
1/2 c water — cold
1 1/2 c water — boiling
1/4 tsp salt
1/2 c cheddar cheese, lowfat — shredded
1/2 lb extra lean ground beef
10 oz spinach
14 oz spaghetti sauce
1/2 tsp marjoram
1/2 c cheddar cheese, lowfat — shredded
2 whole tomatoes — chopped

Grease square baking dish, 8x8x2 inches. Mix cornmeal and cold water in 1
1/2-quart saucepan. Stir in boiling water and salt. Cook over
medium-high heat, stirring constantly, until mixture thickens and boils;
reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove
from heat. Stir in parmesan cheese until smooth. Cool 5 minutes. Spread
on bottom and 1 inch up sides of pan. Cover and refrigerate at least 4
hours until completely firm.
Heat oven to 350F. Bake cornmeal mixture uncovered in pan 15 minutes.
Cook beef in 10-inch skillet over medium heat about 5 minutes, stirring
frequently, until brown; drain. Stir in spinach, spaghetti sauce and
marjoram.
Spoon beef mixture intol polenta shell. Cover and bake 25 to 30 minutes
or until heated through. Sprinkle with mozzarella cheese. Bake uncovered
about 5 minutes or until cheese is melted. Let stand 10 minutes before
cutting. Sprinkle with chopped roma tomatoes, if desired.

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NOTES : original recipe had parmesan and mozzerella. I changed to cheddar.